Newspapers

Food Cart Hero Prompts Vendy Award Category

by Slashfood Editor, Posted Apr 20th 2011 @ 5:00PM

Demonstrators hold a portrait of Tunisian protest hero Mohammed Bouazizi on January 20, 2011. Photo: Fred Dufour, AFP / Getty Images

Street vendors in New York do a lot more than sell falafel and knishes. They're heroes -- from uncomommon acts such as spotting a car bomber in Times Square, to everyday gestures of kindness such as helping an elderly person cross the street. So the Vendy Awards, the annual prizes given to Big Apple vendors, is getting a new "Most Heroic Vendor" category, reports the New York Daily News.

The award, says the Vendys website, was inspired by Tunisian fruit vendor Mohammed Bouazizi, whose dramatic act of protest against the Tunisian officials that confiscated his produce and harassed him set the stage for the Tunisian Revolution. (On December 17, 2010, Bouazizi set himself on fire, leading to protests that shook the Tunisian government.)

While the Vendy Award winner is chosen by judges, the heroes among us are chosen by the people themselves.

Want to nominate a New York City street-vendor hero? Cast your vote here.

Filed under: Newspapers, Events

Chocolate Seder: New Tradition or Bad Idea?

COMMENTS 1

by Jason Best, Posted Apr 19th 2011 @ 12:00PM

chocolate milk at seder Photos: Getty Images

The Old Testament talks about a promised land filled with milk and honey. Apparently, they forgot about the M&Ms.

While in preparation for Passover, the most observant Jews will painstakingly remove all traces of leavened grain (chametz) from their homes (an ancient custom that commemorates their forebears' hasty flight -- they left so quick that they didn't have time to wait for the bread to rise). But one temple has gone in a pretty unorthodox direction. They've organized a "chocolate seder" for its youth group, according to the St. Louis Post-Dispatch.

Gone are the regular staples of the traditional Passover meal, like matzo, parsley dipped in saltwater, and bitter herbs. Instead, the kids scarfed down green M&Ms and graham crackers slathered in marshmallow fluff after reciting an opening prayer: "Blessed art Thou, Eternal our God, Ruler of the Universe, creator of cocoa beans of the tree." Jugs of chocolate milk replaced the traditional wine.

"People get so caught up with the food and all the rules of what you are and aren't allowed to eat," the temple's rabbi, Amy Feder, told the Post-Dispatch. "What's neat about the chocolate is it's a reminder that the foods that we eat at Passover are symbols."

To which a ghost chorus of ancient elders replied: "Oy, vey!"

Filed under: Newspapers, Holidays

Smokeless Ribs and Fancy Pears: The New York Times Food Section in 60 Seconds

COMMENTS 0

by Naomi Shulman, Posted Apr 6th 2011 @ 12:00PM

slow roasted pork ribs Photo: izik, Flickr

When pork ribs quit smoking, the results are surprising. (Don't worry, they don't go cold turkey.)
"Fancy" just isn't what it used to be. (Had a Harry & David pear recently? No? Exactly.)
Food and wine don't always go together. And maybe that's okay.
Visit the M. Wells diner in Long Island City. "It would be terrible to miss eating the food there."

Filed under: Newspapers, In Sixty Seconds

White Wine and a Meringue: The Wall Street Journal in 60 Seconds

COMMENTS 0

by Naomi Shulman, Posted Apr 4th 2011 @ 11:00AM

meringue pavlova recipes Photo: La tartine gourmande, Flickr

Time for all you vegetarians to put some meat on your bones.
What do you get when you transplant two Southerners to Brooklyn? Van Horn Sandwich Shop.
Wondering which wine to serve Richard Gere? (Hint: Make it a white.)
Meringues are deceptively simple. Really.

Filed under: Newspapers, In Sixty Seconds

The Cake Boss and Charlie Trotter: The New York Times Food Section in 60 Seconds

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by Naomi Shulman, Posted Mar 30th 2011 @ 12:00PM

Buddy Valastro, Cake Boss Photo: John W. Ferguson / WireImage for Chase

The Cake Boss has an Easter surprise for you. (Hint: It's not cake.)
Remember Chicago's Charlie Trotter? No? He's trying to change that.
Meet the man behind the East Village Japanese food scene.
How to braise meat without browning? That is the question.

Filed under: Newspapers, In Sixty Seconds

Family Recipes and Cheap Wine: The Washington Post Food Section in 60 Seconds

COMMENTS 3

by Naomi Shulman, Posted Mar 28th 2011 @ 12:00PM

wine bottles Photo: paul goyette, Flickr

This Washington personality lives a double life: social-policy expert by day, kitchen expert by night.
For Kojo Nnamdi, food is all about cultural impact.
An eternal question: Why is this pinot noir $8, and that one is $28?
Family recipes transcend their ingredients: "Specific flavors can instantly unlock a whole flood of emotions."

Filed under: Newspapers, In Sixty Seconds

Pastry Dough and Lamb Lasagna: The L.A. Times Food Section in 60 Seconds

COMMENTS 0

by Naomi Shulman, Posted Mar 25th 2011 @ 12:00PM

homemade puff pastry dough Photo: tlboyd05, Flickr

Angelenos, Salvadoran food is moving beyond the pupusa mile.
What do we want? Pastry dough! When do we want it? Now!
Lamb lasagna...deconstructed. (You're welcome.)
This ex-rocker used to jam; now, she...jams.

Filed under: Newspapers, In Sixty Seconds

Veggie Burgers and Phagwah: The New York Times Food Section in 60 Seconds

COMMENTS 2

by Naomi Shulman, Posted Mar 23rd 2011 @ 11:00AM

veggie burger Photo: veggie num num, Flickr

Had a veggie burger recently? The newest specimens are downright meaty.
Spring means chocolate bunnies, matzo-ball soup, and...gogola. Time to celebrate Phagwah!
Jonathan Waxman may not have an Italian name, but his new cookbook tells a different story.
Midtown's La Petite Maison: bad French, good posture, and terrific food.

Filed under: Newspapers, In Sixty Seconds

Pig Ears and Chicken Thighs: The Chicago Sun-Times Food Section in 60 Seconds

COMMENTS 0

by Naomi Shulman, Posted Mar 21st 2011 @ 12:00PM

Crispy Pig Ears with Chimichurri Sauce Photo: jwannie, Flickr

St. Patrick's Day is over, but Irish comfort food transcends the holiday.
Speaking of the Irish, let's hear it for potatoes.
Pig ears, anyone?...Anyone?
Okay, then, how about chicken thighs? That's more like it.

Filed under: Newspapers, In Sixty Seconds

A Purim Feast and Mushroom Barley Soup: The L.A. Times Food Section in 60 Seconds

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by Naomi Shulman, Posted Mar 18th 2011 @ 12:00PM

Photo: joshbousel, Flickr

Go beyond hamantaschen this Purim: Prepare a menu fit for a queen. Queen Esther, that is.
Wine journalist James Suckling is making quite the name for himself.
Jasmine Mediterranean in Anaheim "deserves your complete attention."
Jonesing for mushroom barley soup? Of course you are.

Filed under: Newspapers, In Sixty Seconds