Jul 8 - 14, 2010 
One area of the Albuquerque Meals on Wheels kitchen
Mina Yamashita

Mina's Dish

Rolling Into New Territory

By Mina Yamashita

Albuquerque Meals on Wheels

The community-based nutrition program started out 38 years ago with daily meals for seniors. But not many people realize that Albuquerque Meals on Wheels isn’t only for seniors. Anyone who needs the services of AMOW can apply to the program. It presently serves clients from 27 to 104 years of age.

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Bulkalbi  —a pile of thin-sliced, bone-in marinated ribs—is served sizzling on a tabletop hibachi.
Sergio Salvador salvadorphoto.com

Restaurant Review

Fu Yuang

Korean flavors made with care

By Ari LeVaux

While many Asian cuisines create exotic flavors with strange ingredients, Korean food manages unfamiliar experiences from relatively pedestrian parts. Japanese dine on poisonous puffer fish, Mongolians enjoy their horse meat and the Thai are known to love crispy insectsbut surprisingly, these weird-sounding morsels can taste pretty normal. The deep-fried grasshoppers I tried on the streets of Bangkok had the flavor and texture of chicharrónes. Cobra tastes like chicken. A plate of stir-fried donkey in central China could have been beef. Korean dishes, meanwhile, can look normal enough on paper, but they take taste buds to interesting new places.

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