VeeV a la Acai Spirits
Published 7/13/2011 at 2:06 p.m. 0 comments
Health benefits with your buzz are a strong temptation to pick a product made far away for an exception to the local food scene, and I can readily envision substituting VeeV for the vodka in my favorite vodka-marinara recipe.
Fantasy Food Picks
Published 6/1/2011 at 3:59 p.m. 0 comments
What is a fantasy food? One you can’t have, or at least not right now, for reasons involving geography, the separation of the lands of the living and the dead, or the stubborn resistance of this world of ours to ...
Black-Eyed Joe’s BBQ Feeds “First Fruit” to the Homeless
Published 4/13/2011 at 2:44 p.m. 3 comments
Once a month for the past two years, Joe Bryant sets up at a spot below the I-40 bridge near the Knoxville Area Rescue Mission and the Salvation Army, and serves barbecue to what Joe estimates is 400-700 people. It’s ...
The 'Kodak Historical Cookbook' is a Great Read
Published 3/9/2011 at 12:39 p.m. 0 comments
I do read books, plenty of them. My preferred are Fearless teen-lit paperbacks, graphic novels by Brad Meltzer, and mysteries by Brit Elizabeth George. Oh, and community cookbooks.
Bipartisan Soup Pots
Published 1/26/2011 at 12:36 p.m. 0 comments
Food, good food, is the unification measure this country needs. When you’re swapping recipes or have biscuits in your mouth, who has time for harsh diatribes or mean-spirited political attacks?
Best Cookbooks of 2010
Published 12/29/2010 at 12:00 p.m. 0 comments
Are folks in this area leading the food and dining trends, or just cooking right up to the cutting edge? Either way, the best cookbooks released this year from publishers near and far celebrate the foods we love right here—and ...
Ole Smoky Distillery: Cooking With Moonshine
Published 11/17/2010 at 11:45 a.m. 0 comments
With apologies to the Florida Orange Growers, I humbly suggest the slogan, “Moonshine. It’s not just for getting tore up anymore.” I’m addressing the Ole Smoky Distillery, Tennessee’s first legal moonshine producer. Not that they’re really going to need a ...
Recipe, Swapped--An Improvisor's Minestrone
Published 11/3/2010 at 10:52 a.m. 0 comments
A few weekends ago, my mom, who lives in my hometown of Williamsburg, Va., fixed us this wonderful minestrone, light on salt, long on flavor, before my sister and I left for my class reunion. Inspired by the vegetable-laden goodness, ...
A Taste for Tweaking
Published 9/29/2010 at 9:11 a.m. 0 comments
At most of the places I frequent, the servers don’t let on, but I know. I’m a pain. I’m “that person,” the one who never just orders the #1 combo, or the chef’s special, or says, “Give me what he’s ...
Stacy Varon, a Spiritual Weeder
Published 9/1/2010 at 9:03 a.m. 0 comments
In a matter of minutes, Stacy Varon has me thinking anyone could take up this community gardening for the less privileged—would enjoy it, might even love it. She’s alight with happiness at the prospect. And not just for the Farragut ...
Chard for Life
Published 7/28/2010 at 10:57 a.m. 0 comments
In gardening, as in other food matters, there is something to be said for the lackadaisical, unresearched, no-preconceptions approach. There’s something to be said, but it’s not anything positive.
Kevin Bradley Loves Kimchi
Published 6/23/2010 at 9:13 a.m. 1 comment
Kevin Bradley is not just a genius artist/social commentator and co-owner of Yee-Haw Industries hand-set letterpress. These days, he’s got a second identity that involves kimchi, that traditional Korean fermented dish.
Good Food Spoken Here
Published 5/26/2010 at 8:59 a.m. 0 comments
Siam Watsanserekul, the owner of Bangkok Tokyo, is bilingual, but Thai is his first language; mine is suburban American. So when I stopped in a few months after the restaurant’s late winter opening, it took pantomime, broad smiles on both ...
Local Restaurants, Can't You Change and Also Stay the Same?
Published 4/21/2010 at 9:26 a.m. 0 comments
I guess in this jumbled, contradictory, but heartfelt mess I call my personal preferences, it only makes sense I would like it when restaurants change it up—and when they stay the same.
Seconds on Bacon, Biscuits
Published 4/7/2010 at 9:39 a.m. 0 comments
I was never really the school club secretary type: too antsy. These past couple of months, though, I’ve become the one who notes duly on two topics dear to our close-linked community: biscuits and bacon.