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.
Aside from adding crunch and tangy help build your immune system to fight Covid-19 and other infectious diseases.
Most of the truly delicious pickles you've enjoyed have probably been naturally fermented; they've been brined for sometimes weeks with salt and spices until their flavors – and probiotic potential – have developed.
Delicate microgreens and knife sharpening: not a predictable matchup, but those are the goods and services offered at the American Pride MicroFarm stand at the Oak Park Farmers Market. We'd walked by the American Pride MicroFarm stand several times this summer; last Saturday, we stopped by.
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