By Dave DeWitt The Hallowed Spam Museum in Austin, Minnesota Your always adventurous editor was recently selected as the only judge at the annual Albuquerque Press Club Spam-Fest. At first I was apprehensive because Spam is not a favorite food of mine, but then the organizers promised free bar privileges, so I had no choice but to judge …
by Dave DeWitt Who woulda thunk it? Barbecue was the subject of a serious (somewhat) and academic (sorta) symposium at the Southern Foodways Alliance at the University of Mississippi in Oxford in October, 2002, entitled “Barbecue: Smoke, Sauce, and History.” I had not been to Mississippi in 32 years, so I was really looking forward to my return to the …
by Dave DeWitt and Nancy Gerlach Excerpted from The Barbecue Inferno (Ten Speed Press, 2001) Since everything we love to ingest is bad for us these days, it should come as no surprise that the “experts” are busy linking grilling and smoking to cancer. Grilling and smoking pollute the air (is that an odor or a fragrance?), so we outdoor …
By Mark Preston and Paul W. Bosland Editor’s Note: (First published in October, 1994) Let’s put this absurdity to rest right now. Despite all the mass media hype and paranoia, there is not one bit of credible evidence linking chile peppers with causing any type of cancer. Period. Remember the (disproved) cranberry cancer scandal, the alar in apples fraud, and …
An Excerpt From: Mexican Modern New Food From Mexico by Fiona DunlopPhotographs by Jean-Blaise HallInterlink Books, Northampton MACopyright 2009192 Pages$29.95ISBN 978-1-56656-744-2Available on Amazon.com here. Mexico thrives on radicalism. The very word revolution conjures up the incredible vitality of a country where conflicts and political upheavals have peppered the calendar since pre-Hispanic days. The latest mutation is quite different, …
