TPO

All restaurants are different, but when I have held parties in restaurants typically the room charge is minimal or included in the food. For example, one Italian cafe charges about $12-20 for meals in the restaurant but charges $28 per person for a limited menu in their banquet rooms but does not charge for the room itself. Couldn't you ask for a breakdown of the bill? If a pizza is $11 on the menu and you get a breakdown that shows you were charged $25 per pizza I would want to know why. That also would allow you to see if the gratuity was included in the bill, or if the person who compiled the bill was not properly informed of what you agreed upon (for example, if you were charged for the wine in error or the gratuity was charged on the room as well as the food). If you don't get any satisfaction, I'd consider writing a more formal response to the owner. A $500 room charge to share one waiter with the rest of the restaurant is ridiculous (IMO), having to hunt them down to get a price and still not getting one is even more ridiculous (IMO), so I would bring issues like that to their attention to possibly help others who rent the place in the future.

Toronto Star – May 17, 2006 The art and style of food Gastroporn, dolling up food so you want it badly, is big business By Pamela Steel --------------- She's not all talk By Susan Sampson --------------- Screwcaps soar By Gordon Stimmell --------------- Getting creative with boring old tuna By Jennifer Bain Recipe: * Glam Tuna & White Bean Sandwiches --------------- Mayo clinic By Amy Pataki Recipe: * Sundried Tomato Aioli

Boston Globe – May 17, 2006 They brake for burgers Authors and road food experts Jane and Michael Stern take a by-the-bun tour of Connecticut By Joe Yonan, Globe Staff --------------- Food is spice of Greek film By Alison Arnett, Globe Staff Recipe: * Greek meatballs with bulgur in tomato sauce --------------- Customers eating up this kitchen expansion By T. Susan Chang, Globe Correspondent --------------- In the market: Watercress What it is, how to use it, and where to buy it. Recipe: * Seared scallops with watercress and shiitakes * Cress and potato soup --------------- Rhubarb broadens its horizons By Leigh Belanger, Globe Correspondent Recipe: * Rhubarb compote --------------- Fiddleheads play a big part in local cuisine and economy By Jonathan Levitt, Globe Correspondent

One food I cannot stand is liver. Lots of people dislike liver so that's not so unusual, but my dislike is a bit irrational because I have never tried it as an adult. I can't get past the smell of it in order to taste it. Which leads to the one other food I cannot stand: blade steak. It smells like liver to me.

I don't know where we draw the line between natural and unnatural. Personally, I think that once you take corn, genetically modify it and then process it with bacteria, fungus, and genetically-modified enzymes and turn it into a sweetener that the body doesn't recognize the same as sugar, it's no longer natural. Yet, technically chemicals have not been used in the process so maybe it is natural. But by that reasoning, if Keloggs took the dyes out of Froot Loops they would be considered 100% natural and I'm not sure if I would want to put Froot Loops in the same category as an apple. Of course, so many of our foods are processed and have additives the line could be drawn so that almost nothing is considered natural. I won't pretend to know where to draw the line. I personally avoid high fructose corn syrup as much as possible, but know many others think of it as an enjoyable and natural ingredient.

Toronto Star – May 10, 2006 Welcoming walleye season By Jennifer Bain --------------- Eatiquette lessons By Jennifer Bain --------------- Rub it, then smoke it Judy Gerstel reviews Memphis BBQ in Woodbridge. --------------- Camping crowd goes for canned convenience By Jon Filson --------------- The untold tale of spud nutrition By Susan Sampson --------------- Indian food served with slice of real life Susan Sampson reviews Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duguid. --------------- Doesn't your mom deserve a cookie? By Susan Sampson Recipe: Dulce de Leche Macaroons

Boston Globe – May 10, 2006 Paying the price to avoid the bottle By Alison Arnett, Globe Staff --------------- Here's where to go for individual pours, and why By Stephen Meuse, Globe Correspondent --------------- Made on Sundays, good all week By Leigh Belanger, Globe Correspondent Recipe: * Rice and peas --------------- In the market: Radishes What they are, how to use them, and how to buy them. Recipe: * Radish salad with cucumbers and avocados --------------- Joy of baking: A colorful confection perfect for any party Recipe: Luxury lemon cake --------------- As the popularity of organics grows, Wal-Mart jumps in By Christine MacDonald, Globe Correspondent

I had to buy a new coffee maker when mine died last week. I bought the Cuisinart Grind & Brew with the thermal carafe. I really like it. Even though the machine can grind the coffee right before brewing, I grind the coffee separately during the week. The grinding function is too loud in the morning when I'm the only one awake.

I fill out comment cards when I have had a fabulous experience and when I have had a horrible experience. Fortunately, my horrible experiences have been few and far between. One time was at a national chain restaurant when our service was horrible and the food was terrible. The wait staff and management looked incompetent, so instead of complaining on the spot I sent in a comment card. I got a nice letter back with a gift certificate, which was smart on their part because I would have never gone back their again on my own dime. I'm still not a big fan of chain restaurants, but I do appreciate this one's efforts to make up for my terrible experience. I am glad you are dropping off the card, because not only should you have a chance to make your opinion known, but they should have a chance to make things better for you or for the public in general.

You might want to try checking out the message board on the Good Eats Fan Page. Some people there may have already tried the method and have commented on it.

Boston Globe – May 3, 2006 Add a pinch of testosterone Food writing is big business these days, and men are digging into the subject with gusto By Alison Arnett, Globe Staff --------------- Michael Pollan traces four meals back to their beginnings in 'Omnivore's Dilemma' By Joe Yonan, Globe Staff --------------- Strike while the waffle iron is hot for brunch By Leigh Belanger, Globe Correspondent Recipe: * Raised waffles --------------- In the market: Instant ramen What it is, where to buy it, and how to cook it. Recipe: * Kimchi ramen --------------- Dress gnudi up with vegetables By Jonathan Levitt, Globe Correspondent Recipes: * Spinach and ricotta gnudi with fava beans and cherry tomatoes * Ricotta gnocchi with brown butter and asparagus --------------- Taste kitchen: We all scream for ... light ice cream? Reviewed: * Breyers Light, Double Churned, creamy vanilla * Haagen-Dazs Light, vanilla bean * Edy's Slow Churned Rich & Creamy Light, vanilla bean * Healthy Choice Premium Low Fat Ice Cream, vanilla * Hood Light Ice Cream, creamy vanilla

Toronto Star – May 3, 2006 Cookie contest Fourteen judges. Fourteen cookies. Which one will win the Good Food Festival's chocolate chip cookie contest? By Jennifer Bain --------------- Celebrating Beard By Amy Pataki --------------- Toronto Taste lands at Hangar By Susan Sampson --------------- County emerges from long winter By Gordon Stimmell --------------- Judgment day in beer world By Jon Filson --------------- Drink through a glass, darkly By Jon Filson

I am not typically for banning foods. I believe the key is education -- teach people how foie gras is made and let them decide for themselves. I know people who have become vegetarians after reading Fast Food Nation and people who read it and still thoroughly enjoy their hamburgers. Provide people with information, and let them decide what to do with it. But as much as I dislike banning, I also dislike the typical "sky is falling" response that banning one thing will lead to a banning of everything. Sure, a few cities might follow Chicago. But then a few elected representatives of those cities might find themselves losing their reelection campaigns, being replaced by those who will overturn their bans. I don't think we're going to all end up starving in gutters because of a nationwide meat ban just because Chicago banned foie gras.

Boston Globe – April 26, 2006 The way they cook, more or less A memorable platter of rustic porkserved without fanfare or explanation By Sheryl Julian, Globe Staff --------------- In the markets of Palermo, vendors share deliciously imprecise recipes By Debra Samuels, Globe Correspondent --------------- Craft brewers adopt a can-do attitude By Ann Cortissoz, Staff Globe --------------- An ice cream machine that has the scoop By Emily Schwab, Globe Correspondent --------------- You can tell where they're coming from By Stephen Meuse, Globe Correspondent --------------- In the market: Spinach What it is, how to use it, and where to buy it. Recipe: * Spinach frittata with potatoes and feta --------------- Recipes: * Minestrone soup * Pasta with cauliflower, currants, and pine nuts * Toasted breadcrumbs * Stinco di vitello (Veal shanks) * Eggplant escalivada * Paella * Sardinian chickpea salad * Fresh berry bismarck * Raspberry-filled sugar cookie hearts

Toronto Star – April 26, 2006 Speed under pressure Pressure cookers still mystify many people, but they're also experiencing a quiet resurgence By Cynthia David --------------- The assembly line By Susan Sampson --------------- Keeping it in the (wine) family By Gordon Stimmell --------------- At hot pot, it's all up to you Judy Gerstel reviews iCook Buffet in Markham. --------------- This diner has an Iranian twist Christian Cotroneo reviews lunch at Millie's Place on Sherbourne Street. --------------- Hot in pursuit of Dogfish By Jon Filson

Toronto Star – April 19, 2006 The state of our Mexican food By Jennifer Bain For more information: * Meals inspired by Mexico * Where to eat and buy Mexican food * Mexican by way of Chicago --------------- Sink or swim By Susan Sampson For more information: * Matzo Ball Secrets * The package technique --------------- The wine mating game By Gordon Stimmell

Boston Globe – April 19, 2006 A shot at perfection Espresso fanatics are drawn to coffee shops in Boston and New York that stress training and technique By Joe Yonan, Globe Staff --------------- Living with a gluten-free diet By Wendy Fox, Globe Correspondent Gluten-free recipes: * Gluten-free banana bread * Gluten-free popovers For more information: * Guides to making food the gluten-free way * Information, support for celiac sufferers * Dining tips for those with Celiac disease --------------- In the market: Eggs What it is, how to use it, and where to buy. Recipe: * Stove-top coddled eggs --------------- Gamey squab is a great splurge By Lisa Zwirn, Globe Correspondent Recipe: * Roast squab

We don't seem to have clear definitions of allergies. I take allergy medication daily because without it, I suffer from postnasal drip, intense sinus pain, and other problems that are not life threatening. If my father goes near a cat he'll itch and probably need to take asthma medication. Both of us have been diagnosed with allergies even though neither of our conditions are fatal. But when it comes to food, we seem to only consider near-fatal reactions to be allergies, and the rest to be intolerances. Perhaps if we used definitions across the board or had separate terms for "so allergic it could kill me" and "allergic enough to make me sick for the rest of the night" no one would have to overstate or understate their problems.

I doubt I would buy a cocoa bagel instead of one of my favorite flavors, but if someone gave me one I'd give it a try. And I'd add cream cheese, because it tastes good baked into a brownie. But I don't think this is the best way to honor the Red Sox. Cocoa Crisp cookies sound good, as does a Cocoa Crisp cream cheese to put on a regular bagel (chocolate chips blended into cream cheese on a salty bagel could be good...).

The only time I saw someone fabricate an allergy was on Sex and the City where one character claimed she was allergic to parsley because otherwise, parsley always ended up on her food. I think it's possible this happens in real life because there seems to be a vicious cycle -- some people despise a certain food, and other people either ignore them or try to force them to learn to eat the ingredient in question. Fortunately, the only time I saw someone ignore a serious allergy claim also was on television. In a one-hour crime drama (I can't remember which one) someone ordered a soup with pureed seafood in it for a friend with a seafood allergy because she thought it would make the friend get sick and have to stay home. However, the friend died. I hope that in real life, both types of people are rare.

Toronto Star – April 12, 2006 Sink or swim By Susan Sampson For more information: * Matzo Ball Secrets * The package technique --------------- The little shiraz that could --------------- Eating Easter eggs and talking turkey By Jennifer Bain Recipes: * Maple Roasted Turkey With Cornbread Stuffing * Pasta Cake * Eggs in Polenta * Savoury Corn Muffins

Boston Globe – April 12, 2006 Pass the pernil. Save room for the tarta. Several families gather to celebrate the Easter holiday and its specialties from throughout the Spanish-speaking world By Anastacia Marx de Salcedo, Globe Correspondent --------------- Recipes: * Mojito * Tostones * Spanish omelet in roasted red pepper sauce * Tarta de Santiago * Roast leg of pork --------------- For Oleana chef, spices are the spice of life By Alison Arnett, Globe Staff --------------- Short Orders * A Tam Tam twist * This chicken takes sides * Drink your vegetables * Don't eat a Peep --------------- In the market: Globe artichokes What they are, how to use them, and where to buy them. Recipe: * Stuffed artichokes

Toronto Star – April 5, 2006 Need for new beer is here America's craft brewery industry is on fire and sales are soaring. Can a similar rennaissance happen here? By Jon Filson --------------- Honey, feed me mussels By Susan Sampson --------------- California offers us saints and zinners By Gordon Stimmell --------------- Eating with your eyes By Amy Pataki --------------- Getting sloppy and then spicy By Jennifer Bain Recipes: * Spicy Cocoa Sloppy Joes * Smoked Paprika Chicken Thighs --------------- Study detects guilt in the produce section

Boston Globe – April 5, 2006 The incredible edible Cape Couple leaves the corporate world behind to promote the region's bounty By Jonathan Levitt, Globe Correspondent --------------- Sweet or savory, kugel is a holiday favorite By Lisa Zwirn, Globe Correspondent Recipes: * Mushroom, onion, and farfel kugel * Potato kugel * Festive fruit kugel --------------- Short Orders * Caesar salad, topped with tofu * Good to go: Family food * Who put their cheese in my butter? * Eating well, feeling good --------------- Love them tender? Try a stew. Recipe: * Korean short rib stew --------------- In the market: Turkey sausage What it is, how to cook it, and where to buy it. Recipe: * Spicy turkey sausages with garlic and clams --------------- Mocha cake is simple and stunning Recipe: * Flourless mocha cake --------------- Macaroon delight Recipes: * Almond macaroons * Coconut macaroons * Chocolate coating for macaroons

I understood all crops were tested, but that the testing technically was still voluntary. But since their website is hard to navigate, I could be wrong. The most recent documentation I could find where there were attempts to make testing mandatory were a year old. (And there's also the possibility that I am misunderstanding the entire testing process.)