Want high-quality produce delivered to your door? Visit MyProduceGuy.com.
The prices look reasonable and there's no delivery charge, although there is a $5 "packaging fee."
If anyone has used this service, give us a report.
There's good news from Dynamic Dish (427 Edgewood Ave., 404-688-4344), the mostly vegetarian, mostly organic and always delicious cafe in the Sweet Auburn District.
Owner David Sweeney is now open evenings, 5-9 p.m. Thursday, Friday and Saturday. The menu is the same as the lunchtime one but that, of course, changes daily. I lunched there Wednesday on the amazing dish of celeriac "schnitzel" pictured here. It was not unlike upgraded fried green tomatoes and was accompanied by roasted potatoes and a puree of beets and horseradish garnished with pink peppercorns. My friend Troy ate a lentil-walnut pÃ¢tÃ© on bread with sliced pears and pickled beets.
During lunch, I happened to run into Landon Brown, owner of the defunct and much-missed Teaspace in Little Five Points. He told me that he and Sweeney are planning a Valentine's Day "food happening" Feb. 14 at the restaurant. Besides Sweeney's incomparable food, there will be music, videos and some performance art. The restaurant is also hosting a Tupperware party. You'll have to call or stop by for details on that.
The Utne Reader is featuring an interview with Darra Goldstein, the editor of my favorite food magazine, Gastronomica. Goldstein is also a professor of Russian studies at Williams College and has authored four cookbooks. A sample of the interview:
...There is a place for a deeper and darker exploration of issues surrounding food. With the trade magazines people want to be entertained and enter a fantasy world. Itâs a larger problem with American cultureâthe happy face, as though we should always be smiling. Smiling is good, but we also need to explore things critically and analytically. When you talk about food, the pleasure component is important, but there are also problems of hunger, food security, the environment, the food chain and the toxins that are introduced into it. These issues need to be explored.
Gastronomica won the 2007 Utne Independent Press Award for social/cultural coverage.
"These are the back doors of some of the finest restaurants in Atlanta. I deliver trout, always escorted by my Great Danes," writes the maker of this YouTube video. Do you recognize any of these peeps?
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Almost 3 million Americans suffer from the autoimmune digestive disease known as celiac disease, according to the website for the National Foundation for Celiac Awareness. Celiac is triggered by gluten protein found in wheat, rye and barley, and damages the small intestine and interferes with the absorption of nutrients from food.
As someone who has battled a similar digestive illness for 15 years, I know about being perceived as a âpickyâ eater because there is no other option, and how a restaurant menu can be an enemy in disguise if you arenât careful.
Now at least one night of every month celiac sufferers have a dinner menu planned just for them. Due to the success of its first gluten- and wheat-free dinner, Shaunâs will be hosting the event the second Sunday of every month. The next dinner will be Feb. 10 and will feature a prix-fixe menu for $45, and $65 with beer pairings. Check out the menu here. For gluten-free diners this event offers a little peace of mind, knowing that they will be covered from appetizers to dessert.
The NFCA website has a 15-page, downloadable Celiac Disease & Gluten-Free Survival Guide that discusses symptoms, dietary options and restaurant chains that offer gluten-free items such as Outback Steakhouse and Bonefish Grill. Find it here: www.celiacentral.org.
It would take some serious food styling to make a bowl of stir-fried ingredients picture-pretty at Hot Stix (Lindbergh City Center, 570 Main St., 404-844-2000). Like Chow Baby, this restaurant dares you to compose your own bowl of ingredients from a selection of noodles, rice, vegetables, proteins, sauces and condiments. You hand your bowl of potpourri over to the cook who stir-fries everything on a 700-degree grill.
It's not very pretty when it returns but it tastes a good bit better than you might expect. I'm guessing it's because the super-hot grill doesn't dry anything out. Warning: Go light on the hot stuff. My first composition burned the hell out of my mouth.
We visited on a Sunday night when the place was swarming with a group from Christ the King Cathedral. We ran into the same group when we dined at Lola. I think Jesus is stalking us.
Slate.com is contesting the New York Times piece claiming that mercury-contaminated sushi tuna poses a serious hazard. I reported the story a few days back. Jack Shafer writes this:
Before you jab yourself in the eyes with your chopsticks and swear off bluefin forever, consider the scientific findings on fish consumption. An excellent overview of the topic, "Twenty-seven Years Studying the Human Neurotoxicity of Methylmercury Exposure," published in the July 2000 issue of Environmental Research, can be purchased for less than a platter of prime sushi.
The University of Rochester researchers, supported by grants from the National Institutes of Health and the Food and Drug Administration, conducted clinical studies on populations in Samoa, Peru, and the Seychelles, all of which eat lots of fish. Their studies found "no evidence that consuming large amounts of fish is associated with adverse effects on adults or children."
To read the entire Slate column, including directions to a more reasoned piece from the Times, click here.
JSF asks: "Any news on the âDepotâ at Memorial Drive at the Glenwood connector? It looks almost open and I know nothing about it. Got any insider info?"
The Depot is owned by the same folks who own Vickery's, Fontaine's and Highland Tap. The concept there will be similar to their other restaurants â an American bar and grill. They are hoping to be open sometime in February.
It is a very cool building (the old train depot near Glenwood Park) that has screamed to have a restaurant in it for years. We'll keep you posted.
Mitt Romney is headed to catastrophe, according to Mike Huckabee, because of his blasphemous removal of the skin from a piece of fried chicken before eating it. CNN quotes Huckabee:
"I can tell you this," he said, "any Southerner knows if you donât eat the skin donât bother calling it fried chicken.
"So that's good. I'm glad that he did that, because that means I'm going to win Alabama, Georgia, Tennessee, Arkansas, Oklahoma â¦ all these great Southern states that understand the best part of fried chicken is the skin, if you're going to eat it that way."
CNN responds by asking Huckabee himself a troubling question. The full story's here.
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