We spend a lot of time at The Food Channel thinking about the future of food. We research, analyze, taste, listen, look, smell, taste some more, and so on until we uncover that one new idea. So you won’t be surprised at our coverage of the Gulf Coast.
August is National Peach Month, and that means it’s time to try some great recipes and baked goods, no matter who makes the recommendation!
About six months ago The Food Channel released its annual Top Ten Food Trends, which usually gets a hefty amount of play in the press, typically in the first few weeks. Now, some six months later, Matthew Jacob weighs in on the Huffington Post.
The big news over the weekend was the bomb scare in New York’s Times Square, and here at The Food Channel, we couldn’t help but notice the role that a couple of alert street vendors played in foiling the bombing attempt.
Tanja’s fascination with food began by watching her grandmother create tasty meals out of leftovers in her German kitchen. She’s worked as an editor for Better Homes & Gardens Kitchen & Bath Ideas, and wrote hotel and restaurant reviews for Fodor’s.
Among the wide variety of interests of Food Channel guest blogger Wendy Hall are writing about food (duh) and cold case crimes. She lists her official occupation as “banging head against wall.” Wendy reviews Hollywood restaurant Yamashiro.
So, I bought a vegetarian cookbook. My parents and I decided that we are changing our diets and we won’t be eating as much red meat as we have in the past. It’s a big change, but I think it’ll be better for us in the long run.
We’re almost to the end – Lent is extra long this year, so it’s a few more meatless days.
I can see the light at the end of the vegetarian tunnel and it’ just in time for grilling season, YES! Sunday is so close, I can almost taste the Easter ham.
In case you haven’t noticed, the 40 days of Lent is really extended this year because of the way the calendar dates fall. So hang in there, Easter’s coming. One week from today I’ll be eating something meaty and I cannot wait.
