"newspaper" news and stories

There's no better way to house your dry goods -- and be nice to the environment -- than reusing old jars. But what do you do when stinky scents linger inside?

An avocado scandal erupted in California. While avocado farmers are experiencing one of their worst years in avocado production, their advocates are celebrating, so it seems. Last week, Marisa McClellan wrote a post that foresees the scarcity of avocados in the coming year. Following the sad news, the New York Times printed an article revealing the decadent lifestyle of the California Avocado Commission "as a kind of free-spending, avocado-gone-wild farm party."

The California Department of Food and Agriculture just released a report explaining that commission employee benefits included: season tickets for the Los Angeles Angels and hockey's Mighty Ducks, paid gym memberships, stipends for vitamins, and even workout clothes. To think that I thought health insurance was an important benefit...As one would imagine avocado farmers are outraged. Rick Shade, an unpaid chairman of the board and third-generation avocado farmer, states that they uncovered about $300,000 in dubious expenses - $39,000 spent by commission employees at upscale clothing stores, like Ann Taylor and Nordstrom.

With such outrageous spending, how could it have taken this long for avocado farmers to take notice? Shade explains that they turned a blind-eye since most farmers were making more and more money from the commission's succuss at popularizing the fruit.

I hate when odors become a problem in the kitchen, especially when they've become attached to containers and the microwave. Here are a couple of deodorizing tips.

Between Marisa and I, we pretty much have the Philly phood food scene covered. Especially when it comes to Beer Week.

But there's one not-so-subtle difference: Marisa reviews the classy beer critic's news. And me? Well...I stick to what I know. Dive bars and cheap local beer, baby (I'm not sure if I'm proud or ashamed of this fact. Maybe a little of both).

And there's more dive bars and cheap local beer in this week's alt-weekly than one could ever ask for. Now, the alt-weekly staff certainly aren't the most highly regarded reviewers of food and drink, but they do know their fine hole-in-the-wall pubs and classic dingy taverns when they seem 'em. Ask them for the best spot to get a PBR and a shot of Jack, and they'd never steer you wrong. (For the record, it's Bob & Barbara's).

There's a grainy little video of the #1 choice, Grace Tavern. But even if you don't live in Philly, you'll appreciate it for its old-timey tavern feel and the little quirks that make it unique.

Hey Philly readers: which ones from the list do you frequent? And which bars did the paper mistakenly leave off the list?

Oh, and for the record? I've been to exactly half of them. Bring it on, Marisa!

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A business called PrimeTime Tables operates in New York City by getting primo reservations are restaurants and, effectively, scalping them to customers who want them. Restaurateurs call the service "disingenuous and parasitic," noting that it undermines the relationship between restaurant and diner because unlike any other concierge, PTT charges users for their tables. Most are trying to figure out how the service gets their reservations in the first place.

At Yale, students take lessons in dining hall cooking, where they turn simple ingredients from the condiment bar into gourmet treats the likes of which the cafeteria staff isn't going to offer on their own. And they do it in the microwave.

Mark Bittman, the minimalist, talks about broilers - a.k.a. upside down grills - and how to get the most out of yours. He recommends preheating the oven before turning on the broiler and using an ovenproof skillet for cooking, rather than a broiler pan. Recipes include Hard-Shell Clams With Parsley Pesto, Broiled Steak With Pineapple and Onion Salsa and Tortilla Soup.

Frank Bruni analyzes Top Chef and while he mentions Marcel's haircut and Ilan's cutthroat tactics, he spends more time talking about what makes the show work.

It's lemon season and there are many things to make: Spaghetti al Limone, Chicken Breasts with Fennel and Lemon and Lemon Confit Shortbread Tart.

Frank Bruni dines at Gordon Ramsay at the London and gives it two stars.

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