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Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2010 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/Happy National Baked Scallops Day!http://www.slashfood.com/2010/03/12/national-baked-scallops-day/http://www.slashfood.com/2010/03/12/national-baked-scallops-day/http://www.slashfood.com/2010/03/12/national-baked-scallops-day/#commentsFiled under: Ingredients, Holidays, Recipes, Method

Baked scallops and salmon with dill. Photo: Special*Dark, Flickr.

Happy National Baked Scallops Day!

Although we love our scallops with a texturizing sear, Flickr photographer Special*Dark has swayed us over to the baked scallop team with this tantalizing baked scallops and salmon with dill recipe, adapted from Gourmet magazine. He tossed scallops with baby carrots, fingerling potatoes, red onions, lemon slices, a hefty branch of fresh dill and a drop of white wine, baking them in an aluminum foil pouch, allowing the ingredients to stew in their own juices.

Writes blogger All Things Chill, "You get a lot of wow factor when you bring the pouch to your guest (or hungry girlfriend) and they crack it open to release the most fragrant steam. It's an instant drool catalyst." We can only imagine the steamy aromatic scent -- and are eager to recreate it in our own kitchen soon.

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]]>all things chillbaked scallopsnational baked scallops dayscallopsscallops recipeAlexa WeibelFri, 12 Mar 2010 13:15:00 ESTMilk and Coffee: A Match Made in Historyhttp://www.slashfood.com/2010/01/26/milk-and-coffee-a-match-made-in-history/http://www.slashfood.com/2010/01/26/milk-and-coffee-a-match-made-in-history/http://www.slashfood.com/2010/01/26/milk-and-coffee-a-match-made-in-history/#commentsFiled under: Ingredients, Coffee

Photo: Chaval Brasil, flickr

Enjoy a little moo juice in your coffee? Yeah, so does much of the rest of the world. But when did we all start making that delicious black liquid brown?

According to the (amazing, and available for free download) 1922 volume "All About Coffee" by William H. Ukers, it was a Dutch ambassador in 1660 who first had the bright idea to mix nature's liquid candy with the life-giving elixir we know as a cuppa joe. French doctors did one better 15 years later, when they started prescribing the following combination as medicinal: "Place on the fire a bowl of milk. When it begins to rise, throw in to it a bowl of powdered coffee, [and] a bowl of moist sugar, and let it boil for some time."

Okay, that actually sounds kind of gross. But milk's natural sweetness remains the obvious counterpart to coffee's inherent (and, hopefully, pleasant) bitterness. Read on after the jump for some other international historical takes on the light-two-sugars revolution.

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]]>coffee and milkcoffee historymilkmilk and coffeeErin MeisterTue, 26 Jan 2010 15:00:00 ESTFlavored Coffee Imparts a Bad Flavorhttp://www.slashfood.com/2010/01/12/leaving-a-bad-flavor/http://www.slashfood.com/2010/01/12/leaving-a-bad-flavor/http://www.slashfood.com/2010/01/12/leaving-a-bad-flavor/#commentsFiled under: Ingredients, Coffee

How do they get those in there? Photo: Erin Meister.

There are some things in this world that were meant to taste like hazelnut. Actual hazelnuts, for instance, and also Aunt Sylvia's famous holiday pralines. Maybe even a hot cocoa or a cookie batter that has a dash of extract in it.

But what about coffee beans?

Flavored coffee is and will likely always be a loaded topic; It's often considered the final qualifier when separating the proverbial men from the boys of caffeinated beverages. "Is it really so bad?," you might ask yourself. "What's all the hubbub?"

Read on after the jump to find out.

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]]>coffeecoffee beansfeaturedflavorflavored coffeesyrupErin MeisterTue, 12 Jan 2010 15:00:00 ESTHappy National English Toffee Day!http://www.slashfood.com/2010/01/08/national-english-toffee-day/http://www.slashfood.com/2010/01/08/national-english-toffee-day/http://www.slashfood.com/2010/01/08/national-english-toffee-day/#commentsFiled under: Food News, Ingredients, Holidays

Photo: -po, flickr

Happy National English Toffee Day!

For a simple base of butter and sugar, it's incredible what a decadent dessert toffee forms, with its initial -- but not cloying -- sweetness followed by a pleasantly lingering buttery flavor. One could argue that the only thing this dulcet sweet has working against it is surely its pesky ability to cling to teeth...

But then again, we're amazed at how simple it is to make your own tray of the buttery delicacy. Aside from a few ingredients, the main apparatus needed is just a candy thermometer. If you're feeling ambitious on this National Toffee Day, try making some yourself -- and who better to learn from than Paula Deen, the reigning culinary queen of butter? (Heck, in addition to heaping it copiously into the vast majority of her recipes, she's even been known to drink it straight!)

So get cracking on her alluringly simple recipe -- it's divine, y'all.

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]]>english toffeenational english toffee daypaula deentoffeetoffee recipeAlexa WeibelFri, 08 Jan 2010 13:15:00 ESTTu Vuó Fá l'Americano?, with the CoffeeMeisterhttp://www.slashfood.com/2010/01/05/tu-vuo-fa-lamericano-with-the-coffeemeister/http://www.slashfood.com/2010/01/05/tu-vuo-fa-lamericano-with-the-coffeemeister/http://www.slashfood.com/2010/01/05/tu-vuo-fa-lamericano-with-the-coffeemeister/#commentsFiled under: Ingredients, Coffee

caffe americano Making a caffè Americano. Photo: Erin Meister

They don't call them "G.I. Joe" for nothing: It's thanks to U.S. service people that we have one more delicious round in our catalog of caffeinated ammunition: caffè Americano.

During the Allied occupation of Italy in WWII, American soldiers would walk up to a counter and order a caffè, only to be somewhat alarmed by the dainty little espresso cups placed in front of them. You can almost hear the Yankee accents echoing off the walls of this or that bar in Rome: "You call this coffee? Where's the rest of it?!" It wasn't long before the Italian baristas realized that what the boys from the U.S. of A. really wanted was a larger, diluted beverage: By adding hot water to the usual espresso, they could more or less replicate the soldiers' traditional hot cup of "mud."

Today, caffè Americano lives on many stateside coffeeshop menus alongside the more conventional brewed coffee, largely as a matter of taste. Some imbibers see the hot, watered-down espresso as a very fresh alternative to the average filtered brew. Many prefer the flavor or the body of the more voluminous drink, while others bicker endlessly about which concoction has the most caffeine. (Answer: It kind of depends.)

Which do you prefer: caffè Americano or just a regular ol' cuppa joe? Tell us in the comments.

Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is part of a series for the caffeine-addicted.

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]]>americanocaffe americanocoffeecoffee historycoffeemeistererin meisteritalyErin MeisterTue, 05 Jan 2010 15:00:00 ESTGrapefruit Seasonhttp://www.slashfood.com/2009/12/25/grapefruit-season/http://www.slashfood.com/2009/12/25/grapefruit-season/http://www.slashfood.com/2009/12/25/grapefruit-season/#commentsFiled under: Ingredients, Drink Recipes, Recipes, Entertaining

Photo: Jennifer Iserloh.

It's easy to make healthy eats taste great when you cook with seasonal ingredients. Grapefruit is a wonderful example, and you're in luck because it's in season right now. Perhaps you have tart memories of squeezing yourself in the eye while experimenting dieting on plain grapefruit halves, but there are so many other creative ways to serve this tart fruit. It doesn't have to be restricted to breakfast; consider these recipes for turning this figure-friendly fruit into appetizers and party drinks.

Continue reading Grapefruit Season

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]]>bellinigrapefruitskewersJennifer IserlohFri, 25 Dec 2009 13:00:00 ESTHomemade Candy Canes - Christmas Treatshttp://www.slashfood.com/2009/12/18/homemade-candy-canes-christmas-treats/http://www.slashfood.com/2009/12/18/homemade-candy-canes-christmas-treats/http://www.slashfood.com/2009/12/18/homemade-candy-canes-christmas-treats/#commentsFiled under: Ingredients, Holidays, Recipes, Features

candy canes Photo: 427, Flickr.

You simply cannot have Christmas without candy canes. Like Santa, reindeer and twinkling trees, they are an iconic part of Christmas, with their carefully spun stripes and crisp, refreshing minty flavor.

But while they look like something that could only come from the metal hands of a special machine -- or at the very least, those of a seasoned professional -- they're one of the most fun concoctions you can make over the holiday season.

Continue reading Homemade Candy Canes - Christmas Treats

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]]>candycandy canescandy pullingchristmasChristmas treatshomemade candy canesMonika BartyzelFri, 18 Dec 2009 16:00:00 ESTTop Holiday Cheese Gifts of 2009 - Cheese Coursehttp://www.slashfood.com/2009/12/16/top-holiday-cheese-gifts-of-2009-cheese-course/http://www.slashfood.com/2009/12/16/top-holiday-cheese-gifts-of-2009-cheese-course/http://www.slashfood.com/2009/12/16/top-holiday-cheese-gifts-of-2009-cheese-course/#commentsFiled under: Raves & Reviews, Cheese Course, Food Politics, Ingredients, Reviews, Stores & Shopping

cheese Photo: Pastoral

The holiday season usually means plenty of us will be saying "cheese!" But the smiles it brings doesn't only have to be for family photos.

Consider mail-ordering a festive cheese platter for holiday events or as gifts. From one-time cheese platters and cheese-of-the-month clubs to special cutlery and distinct pairings, the gift offerings available from some of the nation's top cheese stores can't be beat. Here are three of our favorites.

Continue reading Top Holiday Cheese Gifts of 2009 - Cheese Course

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]]>americacheesecheese giftsCheeseCourseCheeseGiftscowgirl creamerypastoralreviewssaladini cheese knifeMax ShremWed, 16 Dec 2009 16:00:00 ESTHappy National Chocolate-Covered Anything Day!http://www.slashfood.com/2009/12/16/national-chocolate-covered-anything-day/http://www.slashfood.com/2009/12/16/national-chocolate-covered-anything-day/http://www.slashfood.com/2009/12/16/national-chocolate-covered-anything-day/#commentsFiled under: Trends, Ingredients, Holidays

Chocolate-covered cherries. Photo: Elana's Pantry, Flickr.

Happy National Chocolate-Covered Anything Day!

Whoever first conceived of the concept of covering whatever food product with chocolate was one smart glutton. We love the combination of sweet and savory, enjoying the likes of chocolate-covered nuts, pretzels and biscotti. We'll even brave the occasional chocolate bacon -- but, as the saying goes, oil and water just don't mix.

Chocolate-covered pickles sound positively unsavory. And as venturesome as we'd like to be when it comes to all things edible, you certainly won't see us marking our calendars for National Chocolate-Covered Insects Day any time soon.

Where do you draw the line? Talk to us about chocolate-covered everything, in the comments!

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]]>chocolatechocolate covered baconchocolate covered foodchocolate covered picklesnational chocolate covered anything dayAlexa WeibelWed, 16 Dec 2009 10:30:00 ESTDoneness Temperatures of Meat - Tip of the Dayhttp://www.slashfood.com/2009/12/16/tip-of-the-day-doneness-temperatures-of-meat/http://www.slashfood.com/2009/12/16/tip-of-the-day-doneness-temperatures-of-meat/http://www.slashfood.com/2009/12/16/tip-of-the-day-doneness-temperatures-of-meat/#commentsFiled under: Tip of the Day, Ingredients

Whether medium-rare or well-done, learn what internal temperature a steak should be for your desired doneness.

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]]>beefhow to cook steakmeat thermometersteak doneness temperaturetemperature for steakSarah LeTrentWed, 16 Dec 2009 09:00:00 ESTWhite Chocolate Brownieshttp://www.slashfood.com/2009/12/15/white-chocolate-brownies/http://www.slashfood.com/2009/12/15/white-chocolate-brownies/http://www.slashfood.com/2009/12/15/white-chocolate-brownies/#commentsFiled under: Ingredients, Holidays, Recipes, Method

Photo: Eric Diesel

Meet the white-chocolate brownie, a delightful home-baked treat that combines the rarefied taste and texture of white chocolate with just the right touch of sweet cranberries, under a snowy blanket of old-fashioned cream frosting. Go ahead, bake two batches: They're so easy to make and so good to eat that you're going to want to take them to your office holiday event, present-wrapping party or cookie swap.

Get the recipe after the jump.

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]]>bakingchocolatechristmasdesserteric dieseleric diesel recipehanukkahwhite chocolate browniewhite chocolate brownie recipeEric DieselTue, 15 Dec 2009 16:00:00 ESTLa Miscela, or the Espresso Blend, with the CoffeeMeisterhttp://www.slashfood.com/2009/12/15/la-miscela-or-the-espresso-blend-with-the-coffeemeister/http://www.slashfood.com/2009/12/15/la-miscela-or-the-espresso-blend-with-the-coffeemeister/http://www.slashfood.com/2009/12/15/la-miscela-or-the-espresso-blend-with-the-coffeemeister/#commentsFiled under: Ingredients, Drink Recipes, Coffee

coffee beans A blend of beans for espresso. Photo: Erin Meister.

Two down and two to go in our exploration of the Italian tradition of the "four Ms" of making espresso coffee. The third part of our list also happens to be my favorite: la miscela, or the espresso blend.

The word "espresso," contrary to relatively common belief, has almost nothing at all to do with the beans themselves, but rather the magically delicious elixir they produce when put through the process. You can actually toss any beans into il molino and extract them using la macchina and what you'll have is, by most definitions, espresso.

But that doesn't mean it's going to taste very good. Find out why after the jump.

Continue reading La Miscela, or the Espresso Blend, with the CoffeeMeister

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]]>americablendcoffeecoffeemeisterespressoespresso blendeuropeitalyla miscelaErin MeisterTue, 15 Dec 2009 15:00:00 ESTFlorida Woman Claims to Find Fly in Canned Tunahttp://www.slashfood.com/2009/12/14/fly-found-in-canned-tuna/http://www.slashfood.com/2009/12/14/fly-found-in-canned-tuna/http://www.slashfood.com/2009/12/14/fly-found-in-canned-tuna/#commentsFiled under: Food News, Ingredients

chicken of the sea Photo: Barkdog, Flickr

A Florida woman got more than she bargained for when she opened a can of Chicken of the Sea tuna. She claims to have found a black fly embedded in a chunk of fish, WTFV Eyewitness News reports.

Vanessa Winter of Altamonte Springs, Fla., told the news she opened the can of tuna last week and was shocked to find the insect inside. She bought the can, one of a four-pack, at a local Publix supermarket.

"I lifted the tin on the first one. It looked like a little black thing in there, and I thought it was the skin," Winter told Slashfood. "I put the fork in there to lift out the skin ... when it fell off the fork, it fell on its side and that's when I was able to see it was a fly."

Winter told Slashfood Chicken of the Sea asked her to send them the tuna at her own expense and said she'd be reimbursed. She said the FDA contacted her and asked for the tuna instead.

Continue reading Florida Woman Claims to Find Fly in Canned Tuna

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]]>canned tunaCannedTunachicken of the seaChickenOfTheSeafishflyJennifer LawinskiMon, 14 Dec 2009 17:30:00 ESTSteak-Out Mounts Revival in Texashttp://www.slashfood.com/2009/12/14/steak-out-mounts-revival-in-texas/http://www.slashfood.com/2009/12/14/steak-out-mounts-revival-in-texas/http://www.slashfood.com/2009/12/14/steak-out-mounts-revival-in-texas/#commentsFiled under: Ingredients, Chefs & Restaurants, Restaurants, Method

steak Photo: Roland, Flickr

A steak delivery chain that's closed half its outlets is pinning its turnaround hopes on a state that seems perpetually starved for beef.

"If you can't make a steak delivery system work in Texas, then something's very wrong," concedes Mark Kime, who opened the state's first Steak-Out in Fort Worth late last month.

The Steak-Out concept -- summarized on the company's Web site as "from our grill to your door" -- was created in 1986 in Alabama by David Martin, who helped grow the chain to 70 stores. There are now a mere 30 outlets spread across a dozen Southern and Midwestern states.

According to a recent story in the Fort Worth Star-Telegram, the chain shut down 10 stores over the last 18 months for under-performing and failing to comply with company standards. Chief Operating Officer Peter Petrosian told the paper that Steak-Out plans to revitalize its operations by recruiting more franchisees like Kime, who's spent 17 years in the restaurant business.

Continue reading Steak-Out Mounts Revival in Texas

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]]>beeffort worthgrillsouthern statessteaksteak-outtake outtexasHanna RaskinMon, 14 Dec 2009 15:00:00 ESTHappy National Bouillabaisse Day!http://www.slashfood.com/2009/12/14/national-bouillabaisse-day/http://www.slashfood.com/2009/12/14/national-bouillabaisse-day/http://www.slashfood.com/2009/12/14/national-bouillabaisse-day/#commentsFiled under: Food News, Ingredients, Holidays

Bouillabaisse. Photo: Schatzibot, Flickr.

Happy National Bouillabaisse Day!

For those unfamiliar with the complex dish, it's a highly seasoned stew built upon the use of multiple types of fish and shellfish. According to lore, hearty bouillabaisse was once served by Venus to her husband, to tire him out so she could freely consort with Mars. Although the dish originated as simple fisherman's stew, with the day's catch boiled in salt water, today's Provincial bouillabaisse is know for its delicate flavor palate, including saffron, fennel seeds and orange zest. Its name is derived from French words indicating the dish's necessity of boiling to extract plenty of flavor from its contents.

Here, Flickr user Schatzibot captured the Petite Bouillabaisse with Green Garlic Aïoli, Washington Mussels, and Trout Roe from Portland restaurant Beast, writing, "We thought it was a heavenly soup course, the creamy aïoli perfectly balancing the salt of the bouillabaisse."

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]]>beast restaurantbouillabaissenational bouillabaisse dayshellfishAlexa WeibelMon, 14 Dec 2009 13:15:00 ESTSweet Nantucket Bay Scallopshttp://www.slashfood.com/2009/12/14/sweet-nantucket-bay-scallops/http://www.slashfood.com/2009/12/14/sweet-nantucket-bay-scallops/http://www.slashfood.com/2009/12/14/sweet-nantucket-bay-scallops/#commentsFiled under: Ingredients, Recipes

Nantucket Bay Scallops. Photo: Nantucket Bay Scallop Company

We're a sucker for the culinary frenzy of seasonal items when they first hit local menus -- Chesapeake soft-shell crabs, wild Alaskan salmon or Louisiana crawfish. Here in New England, just when the weather turns cold and dreary, that happy tidbit of deliciousness comes in the form of sweet, succulent Nantucket bay scallops. Just don't confuse them with their larger sea-scallop cousins.

These morsels are about the size of the tip of your thumb. The native eelgrass that surrounds the island acts as a nursery for the tender scallops, making them the last substantial wild scallop population on the East Coast, according to Peter Boyce, chair of Nantucket's Harbor and Shellfish Advisory Board. The commercial scallop season starts Nov. 1 and runs through the end of March, but most of the madness happens prior to New Year's, before the harbor freezes over and fishermen can still get their boats out on the water.

Continue reading Sweet Nantucket Bay Scallops

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]]>bay scallopsfishNantucketNantucket Islandscallopscallopsscallops recipescallops recipesseafoodwinterClare Leschin-HoarMon, 14 Dec 2009 11:00:00 ESTHappy National Cocoa Day!http://www.slashfood.com/2009/12/12/national-cocoa-day/http://www.slashfood.com/2009/12/12/national-cocoa-day/http://www.slashfood.com/2009/12/12/national-cocoa-day/#commentsFiled under: Food News, Ingredients, Holidays

Chocolate and cocoa. Photo: Patent and the Pantry, Flickr.

Happy National Cocoa Day!

Though you're surely familiar with chocolate, perhaps you're uncertain of the route it takes from cocoa bean to candy bar. Cocoa beans are grown in pods on the Theobroma cacao trees, predominantly in Africa, Southeast Asia and tropical locales, like Hawaii, Brazil and other South American countries. Once removed from the pods, according to the "Food Lover's Companion," the beans are then "fermented, dried, roasted and cracked, [before] the nibs are ground to extract about 75 percent of the cocoa butter, leaving a dark brown paste called chocolate liquor." After this paste hardens, it's ground into cocoa powder.

Whether you're using it in an instant hot-chocolate mix or tossing it into various recipes, enjoy some cocoa powder today!

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

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]]>chocolatecocoanational cocoa dayNationalCocoaDayAlexa WeibelSat, 12 Dec 2009 13:15:00 ESTHomemade Marshmallows - Feast Your Eyeshttp://www.slashfood.com/2009/12/11/homemade-marshmallows-feast-your-eyes/http://www.slashfood.com/2009/12/11/homemade-marshmallows-feast-your-eyes/http://www.slashfood.com/2009/12/11/homemade-marshmallows-feast-your-eyes/#commentsFiled under: Trends, Feast Your Eyes, Ingredients

homemade marshmallow

Homemade marshmallows. Photo: Ezra Pound Cake, Flickr.

You haven't truly enjoyed a marshmallow until you've tried a homemade one. Sure, the processed bagged ones taste great sandwiched into s'mores, but, try as they might, they just don't compare to homemade ones. Or as blogger Ezra Pound Cake praises them, "marshmallows that actually MELT in hot chocolate instead of bobbing around looking stupid."

Despite their impressively sharp corners, these confections are as light as air, with a creamy puff of sugar that dissolves on the tongue like a saccharine cloud. And once you've surmounted the intimidation of homemade marshmallows -- a daunting task made more approachable by Ezra Pound Cake's helpful visual directions -- feel free to experiment with the recipe, adding peppermint or other essences, a dusting of the seasonal pumpkin pie spice, or whimsical food coloring. So give these puffs a whirl -- they even make impressive holiday gifts for friends.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

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]]>candydessertezra pound cakehomemade marshmallowsmarshmallowsAlexa WeibelFri, 11 Dec 2009 10:00:00 ESTTable for One - Sesame Eggplanthttp://www.slashfood.com/2009/12/10/table-for-one-sesame-eggplant/http://www.slashfood.com/2009/12/10/table-for-one-sesame-eggplant/http://www.slashfood.com/2009/12/10/table-for-one-sesame-eggplant/#commentsFiled under: Ingredients

sesame eggplant

Photo: Sarah LeTrent.

Few of us want to make a complicated lasagna for solo dining -- by day six, you'll never want to see lasagna again! In this series, AOL Food staffer Sarah LeTrent taste-tests simple recipes suitable for a "table for one."

Dinner is just a phone call and a drawer full of takeout menus away -- but why fuel the fire of the single-living stereotype? Hang up that phone and get in the kitchen!

A takeout feast without the help of your favorite neighborhood Chinese restaurant can be ready before the delivery boy could possibly get to your door.

Toasted sesame oil and sesame seeds give the stir-fried eggplant a nutty taste and a subtle crunch, while red-pepper flakes add a touch of heat and smokiness. Here, the classic vegetarian stir-fry brings in a Greek meze feel when served alongside crunchy pita chips for scooping.

Get the recipe after the jump!

Continue reading Table for One - Sesame Eggplant

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]]>dinnergraffiti eggplantpita chips reciperecipes for onesesame eggplanttable for onevegetablesSarah LeTrentThu, 10 Dec 2009 17:00:00 ESTSouthern Schools Embrace Cafeteria Sushihttp://www.slashfood.com/2009/12/10/school-cafeteria-sushi/http://www.slashfood.com/2009/12/10/school-cafeteria-sushi/http://www.slashfood.com/2009/12/10/school-cafeteria-sushi/#commentsFiled under: Ingredients

sushi

Photo: Jennie Faber, Flickr.

The term "California roll" may prove to be something of a misnomer as students in southern states rapidly embrace school-cafeteria sushi.

This fall, Schwan's Food Service, the frozen food powerhouse and one of the nation's leading distributors of school pizza, rolled out a new line of fully cooked, frozen sushi. According to company spokesman Chad Stelter, schools in Florida and Tennessee are among the most enthusiastic early adopters.

While pizza has long been the backbone of Schwan's school menus, the company is gradually expanding its product line.

"We sell breadsticks and egg rolls," Stetler says. "But the topic that kept coming up in focus groups was sushi. So we took a look at it."

Schwan's tested eight different rolls across the country, staging a roadshow that included a stop at Wiregrass Ranch High School in Tampa. "We have no idea what the acceptability will be," school nutritionist Maggie Giunta told the St. Petersburg Times before the one-day event. As it turned out, the students were big fans -- although their excitement was apparently tempered by adolescent nonchalance.

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]]>fishschoolschwanssouthern statessushiHanna RaskinThu, 10 Dec 2009 15:00:00 EST