Food & Beverage News

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Food & Beverage News

  • Food & Beverage News

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    BUT FIRST, THESE MESSAGES As if there isn't enough reason to go vegetarianwhat with the health thing and allsoon, you won't be able to enjoy your favorite cable television programming without hearing a few reasons more. The Northwest Animal Rights Network has created five public service announcements featuring testimonials from local, real-life vegetarian actors (exotic, we know) about why they started flying the vegetarian flag. The campaign is set to run on all your favorite TV stations, including MTV and Comedy Central, so you might as well ditch the meat now to avoid the rush. RAIL MIX Amtrak is fond of saying that their trains go up to 190 mph. If you've ever experienced this speed on an Amtrak train, please alert the media. But a ride on their rails is usually lovelyeveryone should experience a sunset trip back from B.C. in the summerand they've got something else over the airlines: the food. Dish D'Lish diva Kathy Casey has designed the menu for Amtrak travel between here and Canada. She's right when she calls it "airplane foodexcept it tastes good." On a recent Amtrak trip to Bellingham, Casey treated the press to samplesmuch of it featuring ingredients from Northwest companiesand, hey, the stuff is tasty. Try the Tillamook cheddar egg omelet with roasted potatoes and Bruce Aidell's chicken-apple sausage for breakfast; a dish of roasted vegetable and artichoke lasagna is nothing to sniff at for dinner. Of course, on a plane, you usually don't have to pay for your meals (and $14.75 for said lasagna is a tad steep, if you ask us). Howeveranother difference from air travelyou won't be sorry later that you ate it. PRESSURE'S ON IN THE MARKET Ever stand, desolate, in the middle of a bustling farmers market and, despite the colorful abundance of fresh food around you, wonder what on earth to make for dinner? Well, now, some guidance. Local celebrity chefs will visit neighborhood farmers markets to take up a challenge everybody has faced: to come up with a dish for four using only fresh goods purchased from market stalls that morning for under $10. Except while most people get to cook in their kitchens, the chefs must do it in a public booth in front of an audience. So for fun and a little inspiration, stop by your local farmers market this summer to watch the heat turned up on a professional. For a list of chefs, locations, and dates, visit www.seattlefarmersmarkets.org. BLOCK THAT COW! It didn't sound like such a bad idea: Require that all meat sold in the U.S. bear a "country-of-origin" label so that consumers would know where their beef, lamb, and pork hailed from. A lot of U.S. cattlemen figured it was a good idea, too: "Buy American" could only help their business. But C.O.O.L., part of the big 2002 farm bill passed by Congress and signed by the president, didn't set well with the megafirms that buy and sell and slaughter livestock by the megaton, and last week their man in Congress, Texas Republican Henry Bonilla, saw to it that funding to implement the law was yanked from the final Agriculture Appropriations bill. Just for meat, you understand: Producers of peanuts, produce, and seafood will still have to comply with C.O.O.L., but the hamburger in your supermarket cooler can still come from anywhere at alland almost certainly does. food@seattleweekly.com

     
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