| The skinny on soul food
This story was originally published in February 2006. a popular soul food restaurant for a meal and it's a good bet you'll be greeted by a selection of dishes so mouthwatering one taste will, in the vernacular of Southern folks, "make you wanna slap your mama." Spicy fried catfish, buttery candied yams, gooey macaroni and cheese and tender barbecued ribs are the stuff of Southern cooking legend. They blanket your palate with down-home comfort and warm your insides. But these dishes can also add thick layers to your hips, thighs and midsection if you over-indulge. The curious thing, however, is while such high-calorie delights have in recent years become the poster children for soul food cuisine, traditional soul food -- the kind you used to find on the tables of Southern, African-American families every day -- is very much rooted in the land.
Bay Area Vista
Cooking Demonstrations Bloomingdales in SF on Feb. 9th Williams Sonoma in SF on Feb. 16th 1300 Fillmore St. San Francisco, CA 94115 Call: (415) 771-1700 Visit at http://www.1300fillmore.com/ SFNoir Representatives from SFNoir join us to discuss their current projects and issues including their upcoming Black History Month celebrations. SFNoir is a presenting arts and culture organization that highlights the contributions and excellence of African Americans, as seen through the efforts, innovations and achievements of African American artists, performers, thinkers and cultural figures, both within their own work and by extension through the influence that work has had on other art-forms and the mainstream culture at large.
B. Smith tour cooks up culture at museum
You can't be a lover of food or style without knowing the name B. Smith. The former fashion model, chef, restaurateur, author, TV personality, lifestyle expert and designer (her own furniture line came out just last year) is now the national spokesperson for Lawry's Cooking Up Culture program, and this week she's coming to the Charles H. Wright Museum of African American History to kick off a nationwide tour. Smith will be in town Wednesday through Friday to conduct food demonstrations featuring Lawry's seasonings, make live TV appearances and offer tips on African-American cooking. She also will be participating in a fashion show featuring the designs of Detroit native Kevan Hall and will be honored at a special gala at the Wright Museum. Smith talked with The News by phone about her visit to Detroit.
Mark Hix: Chicken escalope Holstein
Put one breast on a sheet of clingfilm that is at least double its size. Carefully with a meat or cutlet bat (a rolling pin or side of a cleaver will do), bat each breast out into a neat cm- thick escalope. Season with salt and pepper then lightly coat with flour, patting any excess off with your hands, before passing them through the beaten egg and finally the breadcrumbs. Heat about 1cm of oil in a frying pan and cook the escalopes for 2-3 minutes on each side until golden then add a knob of butter at the end of cooking and turn them once more. Meanwhile, lightly fry the eggs and place one on each escalope, then arrange the anchovies around the yolk and transfer to warmed plates. Melt the butter in a small frying pan until foaming, add the parsley and capers and spoon over the egg and escalopes.
Ray Stein's Mailbox: 2008 looks promising for OSU, unless desire to ...
Mr. Stein: Having only three seniors in our football starting lineup should mean next year we can look forward to another run at a national title. Or does it? Is there another team in the country that has as many juniors leave year after year as Ohio State? Why does this happen? One reason surely is the amount of talent. And what happens this year? I hate to imagine the possibilities; just think how (coach) Jim Tressel feels. I hear he encourages them to do what is best for them, but how much harder it must be to reload when so many underclassmen depart. If nothing else, it makes me wonder how Tressel and his staff are able to build such a great team year after year. Ron Zook has done an admirable job at Illinois, but after the talent we have lost the last two years and the superlative job Tressel has done, he gets my vote for coach of the year.
Capital Allocation Part 1: Creating Value via Share Repurchases
Conventional wisdom says that share buybacks, when done appropriately, put money in shareholders' hands, sinceĀ a reduced share count means an increase in earnings per common share. Yet, as is often the case with Wall Street and many corporate chiefs, this view is long on convention and short on wisdom. First let's get some facts straight. Share buybacks are only a prudent use of capital when they represent the best possible alternative to other sources of capital. So, for example, a company loaded down with high-rate debt would probably do better using excess cash to pay off the debt, rather than using it to buy back stock. And if a company is blindly buying back stock at any price to soak up share dilution caused by excessive issuance of stock options, buybacks aren't effective.
Financed by the Bank of Ma and Pa
Again, someone has to co-sign so that would be...parents, probably. Instability in work tends to feed instability in relationships (stress, relocation, repeated unemployment) which means the old way of a young couple working together over time to get established is also missing or fragile. Add 25k debt load for those who bought into the post-secondary education imperative - the sense that it is possible to get ahead on your own steam is definitely in jeopardy. It's true young people probably benefit from a bit of struggle but a quadruple whammy of job instability, the breakdown of the family, frequent relocation, and real estate speculation is new. Younger people need all the help they can get. Posted 12/02/08 at 2:48 PM EST | Alert an Editor | Link to Comment .
China goes kosher to reassure consumers
Chinese exporters, facing a U.S. backlash over tainted food products, are turning to an unlikely group of inspectors to help clean up their act: Jewish rabbis. Kosher certifications by rabbis have doubled to more than 300 in China in the past two years, according to the Orthodox Union, a New York-based organization that does inspections. The group expects thousands more plants to get certified in the next few years, covering everything from spices and chemical additives to frozen berries, sliced garlic and beef. Chinese exporters, eager to gain access to the $11.5 billion U.S. kosher market, had already begun seeking the certifications before the uproar over contaminated seafood, toothpaste and pet food began last year. Now, after a rush of recalls, the rabbis say the companies are paying for the inspections to ease growing concern among U.S.
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I'm dumbfounded, even four years into this thing, that this still happens here. I guess I shouldn't be, considering the venom that's spewed about this team on a daily basis. But what I don't get is why anyone would root against these players? The front office, the coaches and management is understandable. They get clowned in every city. But for the arena to be 80/20 Lakers is just comically sad. You expect the Kobe lovers to be out when he's in town. But I had no idea Luke Walton, Vlad Radmanovic and Jordan Farmar had groupies in the A! How's that for keeping it brief? Permalink | Comments (203) | Post your comment | .
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