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.
At Carnitas Don Alfredo, the nice lady behind the counter asked, "Would you like the meat with or without fat and skin?" She added, wincing, "Without is less greasy." When asked "Which one do you like," she replied "I like it with fat and skin," so we bought a pound of carnitas with and a pound of carnitas without fat and skin, just to compare the two. A pound of carnitas is priced very reasonably at about $10. The "greasy" version wasn't very greasy at all, but it was was, unsurprisingly, much more flavorful than the drier
If you're interested in joining in Anfora's Virtual Wine Class on July 11, for $65, you get online guidance from Weisell and a chance to talk about the wines (if you want to), as well as the four wines mentioned in this article, which you can pick up during the week of July 6 at Anfora Wine Merchants.
on a daily hike around Oak Park, we saw in the window of Lickton's bike shop a sign offering "Free nasturtium seeds." We walked in and owner Bob Lickton gladly offered us a bag of nasturtium seeds that he'd collected from his garden.
There are benefits to this pandemic, as there have been during many world crises.
At Oak Park Farmers' Market, one humble though ultimately beneficial development is the prohibition against touching produce to see if it's ripe enough, juicy enough or otherwise "good enough" to buy. Walking through the market, we saw "Shop with Eyes Only" signage at many stands, and this is not only a gentler way of saying "don't touch" it's also a useful suggestion for how you might shop, now and into the future, without squeezing and fondling the produce.
Attention Mathew Rivera you are the last indicated owner or lienholder on file with Illinois Secretary Of State. Our records show, your 1986 Honda VT700C with the following VIN JH2RC1911GM201755 %u200Bwas towed to our facility. The current...