Word: lamb
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...natural food to add flavor and improve texture). Fresh buffalo meat is now regularly supplied to chefs such as Jimmy Schmidt of the London Chop House in Detroit by American Spoon Foods in Petoskey, Mich. As Americans discover that wild mushrooms grow in their woods and ma-che, or lamb's-lettuce, in their fields, they are paying premium prices for such produce at places like the Irvine Ranch Farmers Market in Los Angeles and Balducci's in Manhattan. Says Specialty Food Buyer Louis Balducci: "U.S. products are selling because they are good and interesting. Even American caviar is better...
...surprise with the comfortable recollection of the familiar. Rosenzweig and her partner Ken Aretsky opened this snug, intimate restaurant with its bosky seasonal mural just a year ago, and it soon had a two- to four-week waiting list for peak-hour reservations. She has a special talent for lamb and duck dishes. Other outstanding offerings include corn cakes with caviar and crčme fraîche, chimney-smoked lobster, quail with beet sauce, warm apple timbale with caramel sauce and chocolate bread pudding...
...bore no such burdens. The Icelanders essentially put on a huge trade show for their captive audience of some 2,000 journalists. The basketball court in the gymnasium of a local high school was transformed into the "Iceland Center," complete with a generous spread of local delicacies (herring, smoked lamb and skyr, which is said to taste like honey-flavored yogurt). Outside the press center, half a dozen honey-colored Icelandic ponies pranced in a light rain while their blue-blazered riders carried U.S., Soviet and Icelandic flags on long poles. The government also arranged a three-hour fishing excursion...
...firm in the business, was buying five 200-lb. hogs a month from Lazy S but is ratcheting up to 25 a month to meet demand. Besides Red Wattles, named for their ruddy hair and folds of neck skin, the company's biannual "almanac" offers 70 products, from Tunis lamb to Bourbon Red turkeys. "Dozens of delicious American treasures with a long history are on the brink of extinction," says Patrick Martins, co-founder of the company. "We must eat them to save them...
Cambridge residents Alan Joslin and Rick Lamb were present to explain to students the neighborhood’s contentious history with the project and share strategies for putting their concerns into action...