While billions of Asians use chopsticks every day of their lives, here in the West, we encounter them most often in restaurants. I learned to eat with chopsticks before I was 5. My mom took two pairs of adult-sized chopsticks and whittled them down to kid-size. She painted one set blue for my younger brother, and one set pink for me. These were special and much better balanced for our small hands.
When news broke on July 7 that United Egg Producers had struck a deal with longtime nemesis the Humane Society of the United States, a lot of people had to check and make sure they weren't reading The Onion by mistake. The surprise announcement drew gasps of "stunning," "historic" and "landmark" from observers in the food and agriculture community. The often bitter antagonists appear to have buried the hatchet, at least temporarily, and not up each other's bottoms. Gary Truitt, in Hoosier Ag Today, wrote: "Unprecedented does not do the situation justice."
Good morning, sunshine! Time to put on the coffee and slap some bacon and eggs in a pan. You know what could spice up this morning routine? Other than literal spices? Birds! Put that turkey bacon down, We're talking about the local bird population at Valle de Oro National Wildlife Refuge. This Saturday Nov. 17, Friends of the refuge are hosting Birds and Breakfast from 8am to 11am. Enjoy a catered lunch in the refuge education portable (nostalgic!) before heading out to do some bird watching in the bosque. Only have lame human eyes that can't see very far and limited knowledge? No worries, binoculars and field guides are provided at no extra charge to this already free and all ages event.
Have you ever wanted to make your own doughnuts, but been (understandably) intimidated by the huge vats of boiling oil involved? The folks at The Specialty Shop want to ease your fears. Head there this Saturday, Nov. 17, for their doughnut/donut masterclass, where students learn how to make the old fashioned fried doughnuts as well as biscuit donuts, cake donuts and jelly-filled doughnuts. There are two classes: one from 10:30am to 12:30pm, and another from 2 to 4pm. Don’t worry, there are plenty of samples to fill up on during and after. The class costs $25 per person, and you can make your reservation by calling 266-1212.
Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.