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by Kimberly Schaub | Feb 12, 2011 | Food Industry
Squid legs! They’re skewered on a stick, and you just point at them. The cook will grab the stick and drop it into a vat of boiling broth that has fish balls floating on the surface. Then she’ll stick the “kabob” in a flimsy paper bag and give...
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by Kimberly Schaub | Jul 14, 2010 | Food Industry
I meant to prepare a lavish French dinner tonight in honor of Bastille Day, which celebrates the French Independence and storming of Bastille. But with writing articles and obsessing over my “touring Seattle” novella yesterday, I forgot all about it....
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by Kimberly Schaub | May 20, 2010 | Food Industry
May 22nd and 23rd weekend is the weekend in which you can eat like those of us who follow gluten-free diets as part of the Gluten Free Challenge. It’s really not as difficult as it sounds, it’s just cooking at home or choosing restaurant items carefully....
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