Word: dishing
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...school offerings across the country, Jane and Michael Stern's 500 Things to Eat Before It's Too Late refers not to a diminishing American landscape but to the limited number of eating opportunities in our life spans. It's a bucket list of restaurants serving local, often obscure dishes, ranked cheerily from best to almost best. The Sterns' nation is one with at least a few places still serving the Kentucky burgoo (thick stew) Kurlansky dug up in those WPA files, as well as South Carolina perloo (meat-and-rice dish), Wisconsin hoppel poppel (meal in a skillet), Ohio...
...wasn't until the 1990s that most Australian states legalized the domestic sale of kangaroo as people food. John Kelly, executive director of the Kangaroo Industry Association of Australia (KIAA), blames the British palate. "If the French had gotten here first, the kangaroo would have been our national dish," he says. "Instead, we got meat and three...
Darden Restaurants Inc., a firm based in Orlando, Fla., that runs nearly 1,800 Olive Gardens, Red Lobsters and other outlets, continues to dish out $100,000 in annual cash support to the local ballet, a 35-year-old outfit whose budget is under pressure. "Darden has been gold to us, absolute gold," gushes Sibille Pritchard, the Orlando Ballet's loquacious president, "when the climate for the arts is tough, very tough." Notes Darden spokesman Bob McAdam: "You can't give up on the arts. They're essential to the general welfare of the community...
...cuisine was largely determined by foreign influences. “In the 1920s and ’30s, the food consisted of what was palatable to Jews coming from Europe,” Ben-Yehoyada said. Among the foods served at the talk were chips, a British side-dish that was originally popular in the coastal regions of Palestine but has since spread to much of Israel. In its early years, Israel’s infant economy dictated the types of food consumed by its inhabitants. Ben-Yehoyada said that many foods that are considered staples come from this period...
...They made a cranberry walnut salad that was absolutely delicious,” Jakub Dolecki ’11 said, noting that they did not serve beef and listed the ingredients for each dish on special tags...