David Hammond, a corporate communications consultant and food journalist living in Oak Park, Illinois, is a founder and moderator of LTHForum.com, the 8,500 member Chicago-based culinary chat site. David is a regular contributor of restaurant reviews and food-related articles for Chicago Tribune, Chicago Sun-Times, TimeOut Chicago, Local Beet, and Chicago Reader, which published his seven-part guide to regional Mexican food in the city. He has also contributed food writing to blogs such as the Local Beet and Grubstreet Chicago. With his friend Michael Gebert (creator of Sky Full of Bacon video podcasts), he hosted a cable documentary on Hispanic chow at Chicago's Maxwell Street Market,and has just completed working on a video about Taste of Melrose Park. A returning guest on WLS and WGN AM radio, David produces the "Soundbites" series on the James Beard-nominated Eight Forty-Eight (Chicago Public Radio, WBEZ, 91.5FM); these radio pieces examine how Chicago chefs use sound in their kitchens; listen here: http://tiny.cc/QpCTA. David was featured on "Good Morning, America," "Chicago, Tonight," and Nippon TV when he developed recipes for preparing seasonal cicadas, which invaded Chicagoland during the spring of 2007. More information, including writing samples and bug-cooking videos, can be found at www.dchammond.com.
Carnivore opened late last summer, and we've been there a few times to pick up meat and fish. The boys at Carnivore now also offer lunch. Stopping in for a sandwich is a good way to sample their hand-crafted wurst.
An absolutely fascinating look at ignored nature, the stuff growing in cracks and crevices and behind garages. This is nature that most homeowners don't want: weeds, volunteer greenery, stuff you pull out of your garden and put into a big bag for the Village to haul away.
This movie, like so many, many others this coming summer and always, is a celebration of gun culture. Now, as a tax-paying/voting American, I don't have a problem with people owning guns and killing each other now and again, but it makes for boring cinema.
Recently, Les Trois Petits Cochons sent me about a pound of pate, two quarter-pound containers of pate campagne and two of mousse. I gave half the shipment to our next door neighbors, the Millers, and asked that their daughter Anna jot down her comments.
For your reading pleasure, I'm focusing on just a handful of the strangest things I saw at the National Restaurant Association Show. To term them "strange" is not to demean their potential impact or importance of these culinary innovations, but I think you will agree as you click through the gallery that that you will marvel.