Food & Drink
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Six Ways to Host a Better Thanksgiving Party
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Chicago BBQ is Better than Memphis BBQ
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How Food Preferences Vary by Political Ideology
Report examining the food-related choices made by self-described conservatives and liberals. Draws on aggregated data collected between April 2009 and November 2009 from Hunch, "a website which aids in decision making." hunch.com
Food & Drink Column
Mike Sula
Slow Jam
Hours go into every jar of Elizabeth Madden's Rare Bird Preserves.
Chicagoland / Food Chain / Food & Drink Chicago: The Best BBQ Scene in America?
Posted by Whet Moser on Fri, Nov 20, 2009 at 12:42 PM
So saith Michael Nagrant (via Grub Street). Helen Rosner thinks he's trying to start a war, and I don't disagree, but the comments are thoughtful and well worth reading - especially the part where Nagrant seemingly gives away the game, but in a good way, because I agree:
"I think Eastern North Carolina is probably my favorite region, with places like Wilbers, the Pit, and Allen and Son's really sticking out."
FWIW, I can't recommend Honey 1 highly enough, despite some hate in comments. Here's what our critics had to say on Nagrant's other picks: Smoque and Uncle John's.
Update: I've heard that Kansas City actually has the best barbecue so many times that it can't be discounted, but sadly have never been.
Food Chain / Food & Drink / News Ground Zero for the Pumpkin Shortage
Posted by Mike Sula on Fri, Nov 20, 2009 at 11:51 AM
For some people, the news from Morton, Illinois, that heavy rains may force a shortage of canned Libby's pie filling is a little more dire than the threat of going pumpkin pieless for the holidays:
"But just a week in Morton can bring in more money than a year of farming. In bad years, farmers in La Soledad lose money. There are no farm subsidies, and there are few other jobs."
What? You didn't know Morton was the pumpkin capital of the world?
Food Chain / Food & Drink Video: making apple caramel jam
Posted by Mike Sula on Thu, Nov 19, 2009 at 12:53 PM
This week I wrote about Elizabeth Madden of the Oak Park-based Rare Bird Preserves and the explosively fruity natural pectin jams she makes. I considered that the meditative two-day process of making a small batch of Honeycrisp apple-salted caramel preserves might lend itself to an epic Warholian treatment on the order of Sleep or Empire, but there's a moment of danger near the end that convinced me I should just cut it down to a few minutes.
Making apple caramel jam with Elizabeth Madden of Rare Bird Preserves from mike sula on Vimeo.
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