LTHForum.com

So what did you really intend to say?

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Probably something on the order of the world is coming to an end, even as young women preserve the water table by not showering.

It is not so much that the quotation is wrong (e.g. that professionals do not sweat as much as farmers), but it doesn't quite sound as how I would put the matter. But more people (by a factor of 100,000?) will read that quotation that anything I write here.

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Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik

Sky full of bacon gets some love from Saveur Mag.
http://tinyurl.com/63sshhy

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my food shots

TErrific!

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Well deserved and a big deal, obviously, Mike.

Applause.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

Thanks, very kind of you all.

Since I'm in this thread anyway, I might as well point out that Julia Thiel and I will be on Nick Digilio's show on WGN UPDATE: Friday night at 10:30 pm talking about our Key Ingredient series at The Reader. Podcasts are available after broadcast, usually.

UPDATE 2: Here's the podcast:

The Nick D Show 02-25-2011
From the Chicago Reader column and webcast, The Key Ingredient's Michael Gebert and Julia Thiel, join Nick to talk FOOD!
http://www.wgnradio.com/shows/nickd/wgn ... 03.mp3file

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Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.

I saw that in the magazine and frankly it didn't even register as a surprise until I saw it mentioned here - which I guess goes in the category of "you know you're an LTHer when ..."

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"I would gladly pay you Tuesday for a hamburger today."

Ronnie_Suburban and G Wiv on Nick Digilio show talking about the GNRs. WGN, tonight 7pm

Nick Digilio on WGN

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

I'm quoted in a very interesting article in Salon about professionals running food trucks - interesting because of the topic, not because of my comments. The essay is here: So you want to start a food truck?

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Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik

Great little article in the Tribune by John Kass on LTH:

http://www.chicagotribune.com/news/colu ... umn?page=1

Sorry if it was already posted - I searched around and didn't see it.

Nice job, gentlemen! Here's a direct link to the segment.

http://www.wgnradio.com/shows/nickd/wgn ... 56.mp3file

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Wiviott is sitting in the Kids Corner. Speaking as a parent, I'm uncomfortable with that. ( )

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

LTH Forum and the GNR process get some press from the Chicago Tribune's John Kass. This article is on page 2 of today's Trib. The online edition contains a bonus video interview with GWiv.

Kudos to all of LTH for some much deserved recognition!!!!

http://www.chicagotribune.com/news/columnists/ct-met-kass-0410-20110410,0,1269232.column

That was about as big of a PR coup as you can get. Wonder if site traffic is up today.

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i used to milk cows

Wow, that's some total media domination. Nice work!

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http://eatpizzeriavalentino.com
http://valentinopasta.com

Nice, but I take issue with one part.

I realize I'm new here, and can't speak for everyone, but I would very much like to eat a meatball the size of my head. At the very least, I would like to gaze upon its magnificence, genuflect, and meditate on its glory.

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"I've always thought pastrami was the most sensuous of the salted cured meats."

My friend's mother makes Lion's Head Meatballs the size of your head, and you can bet I crave those babies! Hear, hear to meatballs the size of your head!

HI,

The fascinating anthropology of Midwestern food: The Greater Midwest Foodways Alliance preserves the region’s culinary character.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Midwest Eats program to re-create Depression food, a very nice article by Dave Hoekstra from the Chicago Sun Times. It features comments by Rene G and I related to food of the Great Depression.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Excellent article...very interesting information!

Hi,

I visited with Rick Kogan on his Sunday Papers show on WGN this morning. We discussed the Great Depression with an appropriate nod to LTHforum.com fitted in. You may find the podcast here.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Nice work Cathy Rick is great. And it was really nice meeting you on Saturday.

Saveur Best Food Blog Awards

Two members of LTHforum have had their blogs on the short list for their best blog. To get to winning status, they need our votes. Since we are from Chicago, we are culturally rich i the traditions of vote early and often.

Dmnkly of Skillet-Doux.

Mike G of SkyFullOfBacon.com (in the video category)

More information can be found
here.

Click on the the badge to go directly to voting:



Nothing thrills me more than when our participants accomplishments are recognized.

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Just voted and my advice is to be patient with Saveur's less-than-intuitive navigation structure.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

Thanks, Cathy... I have no idea what I'm doing in there, but it's pretty exciting

Mike, on the other hand, couldn't possibly get enough recognition for SFOB. The more press for him, the better.

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-Dom
www.skilletdoux.com

Though a less prominent member, it's worth noting that ulterior epicure (nominated along with Dom) also pops by here occasionally.

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LTHForum Kansas City

HI,

Visited on WLS-TV's morning show discussing food of the Great Depression: http://abclocal.go.com/wls/story?sectio ... id=8102931

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

What with having recently also been quoted in Cosmopolitan, I seem to have become an expert on beautiful young women, only about four decades too late.

(Excepting, of course, my wife).

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Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik