It took me a while to figure out that my dog's food was giving him an excessive amount of Vitamin F. Unlike Ren and Stimpy's superhero friend Powdered Toast Man, my little buddy's pants don't puff up when he gets a distress call. It's pretty obvious though. Corn meal makes my dog fart so much he could power a hybrid SUV. If only we could harness the power! It took me a while to figure out what was causing these noxious emissions but, as it turns out, many dogs digestive systems aren't able to process corn very well. Hey, even humans aren't able to break corn down completely. (Does this sound familiar? I know you know what I'm talking about.) The trick to turning off Sparky's gas is finding a dog food that doesn't contain corn or soy—another common culprit. Grocery stores don't often stock a very large variety of dog foods but at Clark's Pet Emporium (or any good-sized pet store) you'll find a handful of formulas for dogs with sensitive digestive systems. Common combinations are lamb and rice or some kind of meat and potatoes. Read the ingredient label carefully to make sure corn and soy aren't listed. The only drawback? You won't be able to blame your own farts on the dog anymore.
All the News That's Fit to Eat
Sure, from the outside Azuma (4701 San Mateo NE) still looks like a Black Eyed Pea, but inside every trace of country kitsch has been erased and replaced by a serene Japanese theme. The teppan and sushi restaurant, which opened earlier this month, is owned by Frank Su, who also owns both China Star mega-buffets (4710 Montgomery NE and 2001 Juan Tabo NE). Half of Azuma is devoted to teppan tables where patrons can sit and watch as a cook prepares their dinners with a few flashy tricks. On the other side of the restaurant, booths are separated by pretty panes of frosted glass and a line of stools hug the sushi bar. In addition to sushi, Azuma's menu offers many cooked items including noodles and a variety of grilled meats and vegetables that will ensure the place's appeal to nearby families and folks who are new to Japanese food. Sushi aficionados might compare Azuma to Samurai Grill (Montgomery and Eubank or Gibson near Lovelace Hospital), a comparison that would be more flattering to Samurai.
The Soul of a Restaurant
You can taste it in the food and see it in the face at the door
Ruth Reichl, who was a restaurant critic for The New York Times before becoming editor of Gourmet magazine, recently wrote a column for The Times in which she lamented the closing of one of New York's most famous and long-standing French restaurants, Lutèce. The demise of this much-loved institution has been the subject of a flurry of gushy eulogies in print and on the Web. Many of the writers tried to explain the unfortunate outcome but none did it as eloquently as Reichl. This is obvious even to someone, like me, who never had the opportunity (or money) to eat there.
Chewing the Fat
With Debbie Barnes, Co-producer of Uncle Mabe's Ruby Red Barbecue Sauce
I understand you guys will be bringing your Uncle Mabe's Ruby Red Barbecue Sauce to the upcoming Fiery Foods Show. Tell me about the sauce and what kind of flavor you were going for in creating it.
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