Olive Oil, Slow Food and Corned Beef - The Oregonian in 60 Seconds

by Marisa McClellan, Posted Mar 10th 2009 @ 12:30PM

Have you ever found yourself in the grocery store, staring at all the bottles of olive oil, trying to determine which will give you the most flavor for your buck? The FoodDay staff sampled their way through 15 different varieties, in the hopes of finding the best of the lot.
The Slow Food Movement is descending from its lofty perch to lobby in support of farm workers.
For those of you lucky enough to live in the Rogue Valley, make sure to head to the Rogue Creamery this Saturday for the 5th annual Oregon Cheese Festival.
Corn chowder made with Green Giant's 'Mexicorn,' shredded chicken and cumin is a quick, satisfying dinner.
Confused by wine availability? Click here to learn more about wine's three-tiered distribution system.
Tis the season for corned beef! Check your local grocery store for great deals and consider baking your beef instead of boiling it.
Ivy Manning's three-cheese pizza with kale is a meatless meal that won't leave anyone hungry.

Filed Under: In Sixty Seconds
Tags: foodday, in 60 seconds, In60Seconds, olive oil tasting, OliveOilTasting, oregonian, slow food movement, SlowFoodMovement

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Reader comments (Page 1 of 1)

3-10-2009 @1:18PM Stuart said... I didn't see anything about baking corned beef in the article that you linked but I'm curious about it. Where did that suggestion come from?
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