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.
On my last night in Cortez, Colorado, I was invited to dinner at Rodney Carriker's Canyon Trails Ranch. Talking to Carriker, who began his professional life at Xerox (!), you get a sense for what it must have been like to work on the plains during cowboy days, living life on your own terms, taking care of horses, learning new skills (like working iron and making wheels), and being a welcoming host to others who might come along the trail.
Adam Friedberg owns River Forest Kitchen. Since opening last summer, this culinary incubator space has helped grow over 15 local food businesses, giving them the space they need to flex their culinary imaginations, test their food concepts and then produce those foods for a larger market.
Some of us welcome the coming of warm weather chow to our tables with locally grown radishes, asparagus or pea shoots. My personal culinary rite of spring is all about soft-shell crabs, which usually begin to be harvested after the first full moon in May. Spotting the Wednesday Journal advert for Poor Phil's soft-shell crabs, I went over for lunch.
CMI, a local Oak Park business, that focuses on Team Building and Strategic Planning for small to mid-size companies is seeking an individual to join our team for part time flexible hours, 2 to 4 days per week. This is a permanent part time...