(Editor’s note: This is an encore column that was originally published in 2013.) When asked to name some of my most challenging jobs, I tend to recall employment of my youth, before I turned 30. I’ll leapfrog over my earliest… Continue Reading
Luckily, we had time to get packed, but did not have to evacuate in the end. Our neighborhood is just south of Benton Airpark, and we watched the fire from airpark along with many other people. Some came from the… Continue Reading
Wednesday, March 2 Lisha Kim and Joe Walker at The Savory Spoon in Redding, from 5:30 p.m. until 8:30 p.m. (530) 222-7200. Sami Jo at the Post Office Saloon in Redding, beginning at 6:30 p.m. 21 and over. (530) 246-2190. The almost-every-Wednesday Johnson Blythe… Continue Reading
What defines barbecue? And what is the difference between barbecue and grilling? Though the terms are frequently used interchangeably and the results (usually) delectable, they mean very different procedures and end results. As Chris Schlesinger explains in his 1990 book… Continue Reading
The term “Mongolian barbecue” was first used by Chinese actor Wu Jau-nan when he opened a restaurant in Taipei in 1951. In “Unmentionable Cuisine,” the late Calvin Schwabe described Mongolian barbecue as being Taiwanese and similar to certain cookery from… Continue Reading
Not everyone loved the old Hatch Cover Restaurant, but it held a warm place in Femme de Joie’s heart from many get-togethers with family and friends over the years. She loved the retro-70s vibe with the piped-in Pablo Cruise-y music,… Continue Reading
Pity the poor cilantro hater. Genetically disposed to loathe the pungent herb ubiquitous to Latin and Asian cooking, they find themselves the object of disbelief, mockery, and repeated attempts to recruit them to the legions of cilantro lovers. There are… Continue Reading
In his 1983 book “Third Helpings,” journalist Calvin Trillin investigated the infamous Fried Chicken Wars of Crawford County, Kansas. It seems that Chicken Annie had made a name for herself in the 1930s until 1943, when Chicken Mary opened up… Continue Reading
Jane and Michael Stern, those chroniclers of true American food, wrote in their 1986 travelogue-cum-cookbook “Real American Food” of the Southern phenomena of combining food and unrelated commerce: “Drive along a country road in the Mississippi Delta and you will… Continue Reading
Andrew Carnegie was a Scot who emigrated to America and made an enormous fortune in steel. In 1889 he wrote an article titled Wealth, promoting his view that with great wealth came great responsibility. When he turned 65 in 1900, he began… Continue Reading
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