This Week's Edible Headlines
Some 220,000 tomatoes were hurled in Bunol, Spain, yesterday for La Tomatina, an annual tradition since the 1940s... Peaches, pineapple, bananas and mangoes are all lovely on the grill - but watermelon? I dare ya.... Drinking tea may be as good - or better - than the prescribed eight glasses of water... Gourmet Magazine rolls out podcasts, supplementing the written word to its stand-alone collection of food essays and stories that came with the magazine's August issue... Political magazine The Nation releases its first-ever Food issue, now available at magazine stands... The Edible publications, quarterly magazines that focus on sustainability in different parts of the country, including The Chesapeake Bay, now have a blog, called Edible Nation, edited by Bruce Cole, who also oversees Saute Wednesday, one of my go-to food blogs.... Yesterday, while shopping in Seattle's Fremont neighborhood with a pal, whose London-based luggage was still missing (and admittedly without a luggage tag), I found a hilarious antidote to her mishap: bacon luggage strips, which, unfortunately, are unavailable in the scratch-and-sniff variety...
By Kim ODonnel |
August 31, 2006; 12:40 PM ET
| Category:
Food in the News
Previous: Mother Nature Always Wins |
Next: P-Patch Party People
Blogs That Reference This Entry
TrackBack URL for this entry:
http://blog.washingtonpost.com/cgi-bin/mt/mtb.cgi/10089
Posted by: Providence, RI | August 31, 2006 04:18 PM
Post a Comment
We encourage users to analyze, comment on and even challenge washingtonpost.com's articles, blogs, reviews and multimedia features.
User reviews and comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions.
I got on your chat too late today to respond to the post about rhubarb. Earlier this summer I made a rhubarb chutney to serve with baked ham and it was a huge hit. We have tons of rhubarb in the yard, and I freeze it and have enough to use all winter, usually stewed and served with oatmeal, yogurt, or ice cream. The rhubarb chutney recipe is from www.epicurious.com.