Friday, December 21, 2012

The Craziest Fast Food Creations, Mall Food Survival Guide And More

December 21, 2012
2012 has certainly been a year of excess. There was an extraordinary amount of bacon, we finally realized that food trucks may have jumped the shark and there were one too many food safety disasters to count. Continue reading...
7 Common Chain Restaurant Dishes We Love, That Have Been Ruined

'12 Days Of Leftovers' Outback Steakhouse Ad Is Both Gross And Amusing

6 Mall-Food Survival Dishes

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JOSH FRIEDLAND
2012: The Year in Food Words
foie·kage fee (noun): When California's ban on foie gras took effect this summer ("foiemageddon"), some restaurants protested by using a loophole in the law to charge a fee (akin to a corkage fee for wine) to prepare liver purcahsed in another state. See also: "duckeasies," a spin on prohibition-era speakeasies. Continue reading...
PETE DOROGOFF
TV Dinners: Kiss My Grits!
The Food Network can go kiss my grits. I find myself watching the channel all the time, tuning into the numerous cooking shows and their celebrity chefs with catchy monikers. I sit transfixed with feelings of inadequacy. Continue reading...
MAISIE GREENAWALT
My Holiday Wish: Let's Change the Lives of America's Farmworkers
The physical conditions in the tomato fields were extreme. No shade, oppressively hot, with workers running with many pounds of tomatoes on their shoulders. I stood there fully aware that these workers are routinely exploited and sometimes physically enslaved. I had seen the overcrowded worker housing. Continue reading...
KAREN KARP
Rebuilding Sandy-Afflicted Neighborhoods... With Healthy Food Options
As efforts progress to rebuild New York City neighborhoods significantly broken by Hurricane Sandy, we would be wise to address a lingering problem afflicting these and other communities: access to healthy food. Continue reading...
HALLE EAVELYN
Baking 6 Dozen Cookies on the Nile Can be Done
On our current tour of Egypt, some members of our group asked for home-baked cookies. We were sailing up the Nile aboard our private cruise ship, the Afandina, so I asked our chef to take care of it. Continue reading...


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