Tuesday, April 12, 2011

Latest from the Clipping Service

The New York Times...I just can't help myself. I mean to check the food columns of the other on line papers, but never do.

1. Ribs Without Smoke. Who is rocking the barbecue in the Okanagan? I really am asking...anyone? There was a mobile barbecue situation in Oliver last summer; they were set up on the front lawn of a motel south of town on the west side of Highway 97. Anyone remember? Hopefully they will be back.

What I love most about barbecue is the comparatively low cost of equipment and the regional variety--North Carolina versus South Carolina versus Texas, etc... Has anyone definitively defined Okanagan Barbecue? What can the Okanagan do with a 50 gallon drum cut in half, a bunch of fruit wood and some Okanagan Beef or Lamb? (I wish I could say Okanagan Pork, but alas...) Or is Okanagan Barbecue about venison? There's plenty of them around. Or maybe it's salmon. What's your vision of Okanagan Barbecue?

2. Slaughterhouse Shortage Stunting Area's Eat Local Movement. Ooof! Should the Petaluma plant close, there will no longer be any truly local beef, veal, lamb or pork for the bay area. Sure, it will be grown there, but it will have to take at least 2 longer than usual car rides to get from farm to market. Meanwhile, gas isn't getting any cheaper, and yet essential agricultural utilities, namely abattoirs are fewer and fewer in number and are getting further and further away from population centres. Isn't that awkward.

3. Chef Julien Fouin, the Parisian Wizard of Offal. Speaking of abattoirs, for local food to work, (and by "food" I mean beef, pork, lamb, goat and fowl--animals that can be, and for the most part are raised in the Okanagan) there must be whole carcass utlilization. Eat your liver! I am digging this new trend to "eat those cuts that barely got us through the depression" as my mom likes to say. I'm happy to shake pom-poms any time someone comes out rocking the offal.

4. A Mafia Boss Breaks A Code Telling All: A Mafia boss and..."onetime restaurateur, catering consultant and coffee truck owner." Apparently walk-in refrigerators are a great place to go when you're trying to avoid electronic eavesdropping. Did you know?

Ok, so that's the Times. Who out there is scanning the Vancouver Sun? The LA Times? The UK Guardian? Many hands make...quick reading?

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