I dedicate this food news roundup to the future. Because there's nothing quite so awful as the present:

Tweating Out
by Katharine Shilcutt (Houston Press

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Twittering for Food, Hunting for the Ecosystem, and Other Food News

I dedicate this food news roundup to the future. Because there's nothing quite so awful as the present:

Tweating Out
by Katharine Shilcutt (Houston Press blog): Not pronounced like "sweat," "TwEATup" is a Twitter-based service in Houston that allows you to post a tweet and find a dinner partner -- instantaneously! How does this not sound perfect for Seattle?

Barack Obama to Take a Turn on 'Check, Please' by Christopher Borelli (Chicago Tribune, via Gawker): Our future president appeared on Chicago's popular amateur restaurant-review show in 2001, but was so anoying they canned the episode...until now. Just in time for the inaguration.

Seattle's Rising Star Chefs by Rebekah Denn (Devouring SEATtle, Seattle PI): StarChefs, which despite its name is an online mag for people in the restaurant biz, recently visited Seattle to grill 60 local cooks -- and by 'grilling' I mean 'eating their food and interviewing them' -- in order to name its top newcomers. Yesterday, StarChefs named its picks, who include Mark Fuller, Vuong Lac, and Matt Kelley. Congrats to all, and I apparently have a little more eating out to do to catch up on the winners. 

Saving a Squirrel by Eating One by Marlena Spieler (NY Times): Just look at the pictures at the top of the article. The naive, adorable British red squirrel, with its Prince Charlesian ear tufts, is being crowded out of its native trees by the aggro North American gray squirrel, which even appears to be flashing gang signs. The solution: squirrel pate, which Brits concerned about the future of their rodent populations are gobbling up. If the Brits really want to do some damage, I have a recipe for them after the jump:

From Swamp Cookin' With the River People, by Dana Holyfield:

Charlie and Steve's Tree Rat Stew

First you'll need about 100 tree rats (otherwise known as squirrels). If you're lucky, someone else will skin them for you. Then you cut up a bunch of onions, carrots, celery, bell peppers, garlic, and whatever else you feel like putting in the stew. Set that aside while you get your water ready in a big pot. Season it with salt, pepper, thyme, and cayenne. Put your squirrels in the water. Make a lot of roux. When the squirrels get tender, put the rou in the pot. Add a couple cans of tomato paste and your vegetables. Stir occasionally, and when nobody is looking, scoop the squirrel hair out of the foam on top. Cook the stew till the squirrel meat comes off the bone. Serve over rice. (This recipe served over 150 people at last year's Annual Squirrel Hunt.)

And your clip of the day, naturally:
 

 
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