61. TCPalm: Food & Dining the environmental impact of hearth cooking merits considering. to flame even afterthe newspaper fire has Other EW Scripps Websites HGTV food Network DoIt http://www.tcpalm.com/tcp/food_and_dining/article/0,1651,TCP_1088_1718682,00.htm

Classifieds Autos Employment Real Estate ... Hungry? Looking for a great restaurant on the Treaure Coast and Palm Beaches? Look no further. TV Listings Online What's on TV tonight? Click in to find out! Bob Betcher For a local view on entertainment news read Bob Betcher's Entertainment Columns. Forums Chats Archives Contests ... Web Tools and User Agreement TCPalm.com traffic is audited by the Audit Bureau of Circulations View our latest results Other E.W. Scripps Websites: HGTV Food Network Do-It-Yourself Network Contact TCPalm.com at Feedback@tcpalm.com Subscribe Site Tools

62. Sunday Times - South Africa's Best Selling Newspaper In newspaper Online Subscribe The newspaper Enewsletters and bought thousandsof rands worth of food to take than a dozen bottles of cooking oil, tins http://www.sundaytimes.co.za/2003/01/12/news/africa/africa01.asp

DisplayAds ("Top", "468", "60"); Contact us Complain Ombudsman ::: Advertise ::: In newspaper Online ::: Subscribe ::: The newspaper E-newsletters Magazines ::: Print ::: Global edition Syndication Saturday, 5 Apr 2003 Home Search Archive Contacts ... TV Location : Sunday 12 Jan 2003 > Africa news Hey, Big Spender Mugabe's spin doctor stocks up on food in SA as millions starve at home MZILIKAZI WA AFRIKA Send to a friend Your email: Send to: Zimbabwe's propaganda chief, Jonathan Moyo, spent nearly two weeks in South Africa on a holiday shopping spree while millions of his countrymen face starvation. The controversial minister of information, who wants to be the next president of Zimbabwe, booked into the Mercure Hotel in Bedfordview from December 27 to January 8 with four children and his wife, Betty. While there, he went on a shopping spree - surrounded by his bodyguards - and bought thousands of rands worth of food to take home to Zimbabwe, where more than two-thirds of the population of 11.6 million are desperate for something to eat. It was just one year ago that Moyo, referring to South Africa, said: "It is you people who have Mandela squatter camps all over the place, not us. In fact, the average black person in Zimbabwe is better off than the average black person in South Africa."

63. Cooking - Recommended Sites - Burlington Public Library Chef OnLine Magazine( An electronic magazine which features columns on cooking,a recipe Mimi's Cyber Kitchen( This site has over 1,000 food links as well http://www.bpl.on.ca/halinet/cooking.htm

Recommended Sites: Cooking On this page: General Cooking Sites Canadian Sites International Other Recommended Sites Book Lovers Canadian Government Community Links Consumer Info Cooking Entertainment Environment Gardening Genealogy Government Forms Health Homework Help - Kids Homework Help - Teens Job Search Libraries Magazine Resources Reference Reference Periodicals Seniors Sports Travel Business Education Government Cooking Light Cooking Miscellaneous Vegetarian General Cooking Sites Cookbooks Online This search engine allows you to search its one million plus database. You need to register to access the whole database, but it's free. Other features of interest are: Chef of the Month and the User Recipe area where recipes are subdivided by type. Cook's Thesaurus A cooking encyclopedia that covers thousands of ingredients and kitchen tools. Find substitutions for thousands of cooking ingredients. CopyKat Creations!

64. 'Quick Fix' Food Column Goes Video And Online to see what it actually looks while it's cooking. reviews, bestselling cookbooklists, food and recipe is the largest metropolitan daily newspaper in the http://www.latimes.com/services/site/releases/la-pr-071101,0,3553867.story?coll=

65. Pattaya Mail - Pattaya's First English Language Newspaper Chinese food is generally classified into three broad categories homecooking, restaurant cooking and banquet cooking. The former http://www.pattayamail.com/460/travel.shtml

AutoMania Books-Movies-Music Business News Columns ... Clubs in Pattaya Classifieds View Classifieds Submit Classified Search All Back Issues Pattaya Mail About Us Subscribe Business Directory Updated every Friday by Chinnaporn Sangwanlek, assisted by Boonsiri Suansuk. TRAVEL Romantic Journeys: Invitation to a Chinese banquet (part two) by Chalerm Raksanti Arranging the banquet The first step when giving a banquet is to go to the selected restaurant and discuss the number of tables (each normally seating ten guests), the intended expenditure per table (of vital importance) and the menu. As gourmets of the world acknowledge, Chinese food vies with that of France for world supremacy. The almost infinite variety of dishes could conceivably make finalizing a menu an insurmountable problem. However, there are well-defined traditions and the task is not as difficult as it might seem. Chinese food is generally classified into three broad categories: home cooking, restaurant cooking and banquet cooking. The former includes moderately priced, relatively simple everyday dishes that do not require sophisticated cooking utensils and techniques. Restaurant cooking requires more complex methods and expensive ingredients. The banquets are the occasion for the most exquisite, most expensive and most delectable dishes within the scope of the Chinese cook. The presentation of banquet food is also highly important, and dishes are selected for their eye appeal as well as their taste.

66. Food And Recipe Links Kitchen http//www.momskitchen.com Favorite family recipes with links to cookingsites including magazines, TV, newspaper food columns, and food companies. http://www.thecookietin.com/links/index.asp

Food and Recipe Sites part of TheCookieTin.com and The Produce Department Baked Goods Beverages General ... Vegetarian Baked Goods Amish Friendship Bread http://www.armchair.com/recipe/bake002.html This is more than a recipe - it's a way of thinking. Lots of Bread Recipes http://www.webvalue.net/recipes/bread00.htm Click here for Deb's Food and Recipe Site Breadrecipe.com http://www.breadrecipe.com/default.asp The Internet's most complete bread recipe resource, brought to you by Allrecipes.com. Bread machine recipes, scones, muffins, pancakes, cinnamon rolls, croissants, sourdough bread, focaccia, tortillas... Beverages Hot Beverage Recipe Index http://www.hugs.org/hotdex.shtml Hot beverage recipe. Flora's Drink Hideout http://www.floras-hideout.com/drrecipes/mxp/drinks/index.html Mixed Drinks, Shooters, and Brews The Webtender - Drink recipes and bartending guide http://www.webtender.com/ Collection of cocktail and drink recipes. Search, vote and browse for drinks and cocktails. A bartender's handbook, web site index and forum are also included. Smoothie Central http://unicity.net/reine/smoothie/

67. Food Links newspaper food Sections Online columns from various newspapers aroundthe country. Great Day America - Chef Harry and Friends Recipe Bank. http://www.nonesuch.net/classicpleasures/food_links.htm

68. Corpus Christi Caller Times Caller.com - Go Nuts For Catfish After frying, drain the food on paper towels. Share recipe ideas and cooking tipsin the Recipe Printerfriendly version Subscribe to newspaper SEND THIS http://www.caller2.com/2001/june/27/today/fea-food/3830.html

Marketplace Services Contact Us Community ... Local Guides Food Archives Audio/Video Business Classifieds ... RESTAURANT GUIDE Published by the Corpus Christi Caller-Times. CLICK FOR NEWSPAPER DELIVERY Wednesday, June 27, 2001 Go nuts for catfish Pecan-cornmeal batter adds crunch, flavor Associated Press Associated Press Pecan-Cornmeal Catfish is an appealingly crispy preparation, assembled quickly. The fish is coated with a nutty mixture and deep-fried in a small batches. Pecan-Cornmeal Catfish is an appealingly crispy preparation, assembled quickly. The fish is coated with a nutty mixture and deep-fried in small batches. If the thought of deep-frying leaves you even slightly dubious, be reassured. The editors of Better Homes and Gardens' "Simple Secrets to Better Everyday Cooking" (Meredith Books, $29.95) are ahead of you. The premise of this cookbook is to make sure recipes and techniques are made super clear, with explanations packed into helpful places. Next to this recipe, for example, you'll find these comments: "The trick to producing crispy deep-fried foods is no trick at all. Just keep the fat at a constant high temperature. This is done best by using a heavy, flat-bottomed pan and a deep-fat thermometer to monitor the oil temperature."

69. InfoWeb - Nutrient Counting eg, a column of text from the newspaper, a novel, baseball scores, cooking recipe,picture Item A food item being evaluated in terms of nutritional value. http://www.dpi.state.nc.us/Curriculum/computer.skills/lssnplns/SSlesson.G6.2.2.2

Computer Skills Curriculum Spreadsheet Lesson Plan Title: Nutrient Counting Other Curriculum Objectives that can be addressed by this lesson plan English Language Arts: 2.1, 2.2, 4.1; Mathematics: (Gr 6) 5.2, 5.3, 5.4, 5.5, 6.3, 7.2; Healthful Living: (Gr. 6) 5.2 Grade Competency 2.2 : Identify the difference between paper spreadsheets (e.g., gradebook, budget, sports statistics) and computer spreadsheets. Measure 2.2.2 : Given a table of the nutritional content of specific food items, discuss how it might be used if it were on a computer. Materials Needed : A newspaper, novel, baseball scores, cooking recipe, picture, brochure, phone bill, set of instructions, and gradebook; transparency of the Nutrient Counting Illustration black line master; overhead projector; computer with a prepared spreadsheet file loaded (file Nutrient). Time : One or two class sessions. Terms : Spreadsheet, Column, Row Grade 6 Glossary Activities Pre-Activities: Show the class some examples of print information; e.g., a column of text from the newspaper, a novel, baseball scores, cooking recipe, picture, brochure, phone bill, set of instructions, gradebook. Include a table of information from a science textbook (nutritional data, statistics about the planets, data on motion, etc.). Ask the students to identify the examples that display information as a table with columns and rows. Describe the examples that display information as a table of columns and rows as paper spreadsheets.

70. Food & Wine Community-- Prodigy library! Member columns Didja Know ? herbs The newspaper food Sectionslists many of your favorite newspaper food sections online http://communities.prodigy.net/food/

Here's your place to discover and share the best in food and wine recipes for special occasions and every day, nutrition and diet issues, meal planning, leads on the hottest web sites, the coolest advice and the best Community Members around! Featured Sites of the Week Recipe Source - Your Source for Recipes on the Internet RecipeSource, previously SOAR: The Searchable Online Archive of Recipes, offers a wide-variety of great recipes. These recipes are organized into two major groups - recipes primarily identified with an ethnic cuisine are broken down by region and ethnic group, while other recipes are categorized by the type of dish. If you're looking for something specific, this is a great place to start your search. 1st Traveler's Choice Internet Cookbook Need ideas on what to serve your family or friends tonight? Here are over 4,000 delicious recipes from culinarily-gifted professionals. Low-Fat Living The Internet's premier dietary health resource. You'll find articles, recipes, tips, dining out suggestions and much more at Low-Fat Living. Wine Lover's Page The Wine Lover's Page is the oldest, largest and most popular independent wine-appreciation site on the World Wide Web. If you're looking for some good information on wine, check this page out.

71. The Austin Chronicle Cuisines Like many regional newspaper food writers eager to learn from a master, I had contentiousrelationships with difficult mothers, honed our cooking skills in http://www.austinchronicle.com/issues/dispatch/2001-06-08/food_mini.html

HOME VOL.20 NO.41 CUISINES Comfort Me With Apples: More Adventures at the Table BY VIRGINIA B. WOOD June 8, 2001: Comfort Me With Apples: More Adventures at the Table by Ruth Reichl Random House, 302 pp., $24.95 Like many regional newspaper food writers eager to learn from a master, I studied Ruth Reichl's restaurant reviews, first in the Los Angeles Times and later in The New York Times . I especially appreciated her wit and obvious insight into the inner workings of restaurants but knew almost nothing about the background and training that qualified her to be one of the most respected (and feared) restaurant critics in the country. After reading her first memoir, Tender at the Bone (Broadway Books, $14), I was pleased and somewhat surprised to find that although we had very different backgrounds, we had several things in common. We'd both had contentious relationships with difficult mothers, honed our cooking skills in communal living situations in the early Seventies, and actually cooked in restaurants before making careers writing about them. Feeling a new kinship with the author, I eagerly awaited the second volume of her memoir as if it were a letter from a long lost friend. Reichl's new book

72. MyTELUS | Feel The Buzz Crockpot and Slow cooking Recipes. Meat Balls. Her career as a major market Canadiannewspaper food columnist and restaurant critic stretched over a dozen years. http://www2.mybc.com/food/columns/displayone.cfm?articleid=172

73. Myrtlebeachonline.com - Myrtle Beach's Home Page MORE food, to shield pans To stack skillets without scratching the cooking surfaceof Murals and columns give the idea that you are looking over mountainsides. http://www.myrtlebeachonline.com/mld/myrtlebeachonline/living/food/

Click here to visit other RealCities sites Help Contact Us Archives ... Newspaper Subscriptions Search Search the Archives Living Education Food Health Occasions ... Travel Our Site Tools Weather Myrtle Beach Columbia Charleston Local Events Yellow Pages Discussion Boards Back to Home ... Living Friday, Apr 04, 2003 Food FOOD WEDNESDAY IN THE SUN NEWS Salads: Enjoy the lighter fare Trade in stewed beef for crisp Romaine and swap chili powder for vinaigrette. Take a moment to bid winter good-bye and welcome spring - with all its fresh produce and opportunity for cooking light - into your kitchen. And what better way to celebrate the increasingly abundant supply of fresh produce than with salad? By Mary-Kathryn Craft / The Sun News RELATED LINKS: PRODUCE: How to increase nutritional value More Food coverage DINING PAGE Restaurant reviews and features Check out our Dining page for restaurant reviews and more local dining features. MORE FOOD Enjoy the flavor of asparagus Tender and green with just a hint of purple on the tips, recently picked asparagus spears signify the start of fresh produce season. ( By Mary-Kathryn Craft, The Sun News, 04/02/2003 03:01 AM EST)

74. Atlantic Unbound | Corby's Table | 2001.07.18 uss Parsons edits the newspaper food section I read most writer, sending dispatchesto the newspaper every week to know the reasons behind cooking dicta why http://www.theatlantic.com/unbound/corby/ct2001-07.htm

Home Current Issue Back Issues The Archive ... Subscriber Help Browse >> Fiction Food Foreign Affairs Language ... e-mail newsletters Previously in Corby's Table: No Taste Like Home (June 13, 2001) Corby Kummer extols the simple pleasures of David Page and Barbara Shinn's Recipes From Home , an all-American cookbook. A Fortunate Crossroads (May 9, 2001) Corby Kummer on Fred Plotkin's La Terra Fortunata, a portrait of a region with "one of the worthiest and most complex cuisines in Italy." Pasta With a Passion (April 4, 2001) Corby Kummer offers selections from Piero Selvaggio's The Valentino Cookbook Israel on a Bun (February 28, 2001) Corby Kummer looks at Joan Nathan's new book on the food of Israel, a country not exactly known for its cuisine. Napa Valley Blend (January 31, 2001) Corby Kummer on Terra: Cooking From the Heart of Napa Valley, and its authors' unique mix of Mediterranean style with a Japanese sensibility. Revelations of Greece (December 20, 2000) Corby Kummer on Aglaia Kremezi's revelatory new Foods of the Greek Islands, a book that offers "a short course in how Greeks cook for themselves."

75. Mr. Media Goes Live With Chef Emeril Lagasse! (02/10/97) Movie Bloopers, tOObizzy, theAntenna, In Site, food Bytes, newspaper Mania, All Access TheEssence of Emeril, a spirited little 30minute cooking show on http://www.andelman.com/mrmedia/97/02.10.97.html

Free Mr. Media Subscription Mr. Media's Attic Who is Mr. Media? 1997 Columns ... 1994 Columns Week of February 10, 1997 So much media, so little time. Who keeps track of it all? By Bob Andelman Distributed by Universal Press Syndicate THIS WEEK: EXCLUSIVE: A live sorta interview with the essence of the TV Food Network, Emeril Lagasse Eddie Vedder shows Spin a lighter side . . . Sandra Bullock flirts with US . . . And the "Real" Kramer goes Home Office Computing! PLUS MR. MEDIA'S Web Sites of the Week Movie Bloopers, tOObizzy, theAntenna, In Site, Food Bytes, Newspaper Mania, All Access. Emeril ‹ Man of Essence! "Live" is as live does. No More Jeremys? Eddie Vedder tells a joke. No kidding. Ragin' cajun. That deep frying sound network TV executives hear over their shoulders is coming from the kitchen Emeril Lagasse's kitchen. Lagasse has transformed "The Essence of Emeril," a spirited little 30-minute cooking show on the Food Network and amped it up a thousand degrees into "Emeril Live," an hour-long explosion of food, laughs and good times. Not many cable TV shows cause ABC, CBS and NBC prime-time schedulers to sweat. But outside of maybe "ER," "Homicide" and "NYPD Blue," there isn't anything more fun to watch at 10 p.m. than Lagasse cooking and cutting up. Just look out for the powdered sugar as he launches it on the run from one end of his TV kitchen to the other.

76. Philly.com - "The Region's Home Page" RECENT columns, resources many available 24/7 - to call for help with holiday mealplanning, recipes, cooking problems, and questions about food safety. http://www.philly.com/mld/philly/living/columnists/marilynn_marter/

Click here to visit other RealCities sites Help Contact Us Archives ... Newspaper Subscriptions Search Search the Archives Living Columnists Ed Weiner Education Food ... Travel Our Site Tools Weather Philadelphia Doylestown Atlantic City Local Events Yellow Pages Discussion Boards Back to Home ... Columnists Friday, Apr 04, 2003 Marilynn Marter Food Columnist Marilynn Marter Marilynn Marter is a food columnist for the Philadelphia Inquirer. She can be reached at mmarter@phillynews.com LATEST COLUMN With Easter approaching and Sunday brunches being planned, even the thought of the sweet aroma of warm sticky buns sets the juices flowing. By Marilynn Marter / Inquirer Columnist RELATED LINKS: RECENT COLUMNS Whether thick and chewy purchased from street vendors, sweetened with cinnamon sugar by Auntie Anne, or exquisitely light, warm and dripping with butter from a Pennsylvania Dutch baker in the Reading Terminal Market, soft pretzels are beloved by Philadelphians. ( By Marilynn Marter, Inquirer Columnist, 03/13/2003 03:01 AM EST) Patience paid off. Marie Northington of Radnor found the Chicken Peach Almondine recipe that Philadelphia reader Barbara Rubin asked for in January.

77. Listings Of The World Home Cooking Recipe Collections Media 02; cookingmedia.com Post Review What's new in newspaper food sections, cooking magazines,and Gail's Galley Post Review Recipes from Gail's food column http://listingsworld.com/Home/Cooking/Recipe_Collections/Media_Recipes/

78. Sun-Sentinel: Food And then Louis explains that Haitian cooking is “fast Always practical, Louis addssheets of newspaper and paper After all, this is finger food, for in among http://www.sun-sentinel.com/features/food/sfl-fdhaitian.story

HOME NEWS SPORTS ENTERTAINMENT ... Jobs Cars Homes Shopping Home Delivery Sponsored By FEATURES INSIDE FEATURES Lifestyle Food Arts Books CHANNELS CLASSIFIED Careers Homes Apartments ... THE EDGE Multimedia games and graphics. HEALTH TRAVEL FEATURES/LIFESTYLE Food ... News by e-mail Woman rekindles Haitian cooking traditions among group By Deborah S. Hartz Sun-Sentinel Posted May 23 2001 Email story Print story PHOTO GALLERY Kric Krac! Traditional Haitian cookery comes home STORIES Haitian Legume May 23, 2001 MORE HEADLINES Cocina de Vanguardia, the New Spanish Cuisine, is smooth Farm-Fresh French Feast of Les Dames d'Escoffier Roasted peppers are packed full of goodness Service supplies Passover meals for the homebound elderly ... Foam away from home The women gather once a month at Liliane Nerette Louis’ home in Miami. There’s business-like Joanne Hyppolite of North Miami and her ex-roomate from college, Anita Turner of Pembroke Pines. In a sling around Turner’s neck dangles 6-month-old Rebekah, who quietly watches the women cooking in between her stints of napping and nursing. Fabienne Josaphat of Miami is a late arrival who can’t stay long, but she dons an apron like the others and starts chopping. This is a monthly cooking class. Louis uses it to teach these young Haitian and black women to cook and learn a little of their cultural traditions Dressed in a traditional Haitian dress with bright head scarf and yellow rings in her ears, Louis is using tonight’s class to teach the women to make

79. Food Writing: Eat, Drink And Make Money arts of canning, baking, and vegetarian, macrobiotic and ethnic cooking. in completelywhen hired as a food critic for a New York state daily newspaper. http://www.writerscollege.com/Catalogs/foodwrite.html

Contact the Administration: E-mail: Click to E-mail Call: 888-311-2196 (9-9 Eastern Time Zone) Report a Broken Link Click here if you wish to go direct to the registration Navigation: Food Writing by Pamela White COURSE CONTACTS: For questions about this COURSE, e-mail Pamela White at pwhite05@twcny.rr.com For questions about the SCHOOL ADMINISTRATION, e-mail Steve Morrill at: Info@WritersCollege.com Click here to go to the course message board COURSE DESCRIPTION: Food writing is a burgeoning field. Whether your dream is to review restaurants, syndicate a cooking column, write essays or books on the history of food or publish an ethnic cookbook, this course will provide guidance, answers and insider tips on how to break into food writing. The course will focus on the different markets for food writers, how to approach editors and publishers, writing successful query letters, and writing food-related articles and reviews. OUTLINE: Week 1: Who are food writers and where are the food writing markets?

80. Charlotte Observer | 02/18/2003 | Am I Tired Of Cooking? No, Just On A Break And in the meantime, what about real food fatigue? Saute onions, I told myeditor. Tired of cooking? I told her. Archive of Kathleen Purvis columns. http://www.charlotte.com/mld/charlotte/living/columnists/kathleen_purvis/5209183

Click here to visit other RealCities sites Help Contact Us Site Index ... Newspaper Subscriptions Search Search the Archives Living Columnists Community Education Health ... Travel OBSERVER LIVING Faith (Saturday) Family (Tuesday) Food (Wednesday) Gardening (Thursday) ... Travel (Sunday) Our Site Tools Weather Charlotte Myrtle Beach Charleston Local Events Yellow Pages Discussion Boards Observer ads Find sales, deals in today's print ads from The Charlotte Observer. View the ads Back to Home Living Columnists Friday, Apr 04, 2003 Kathleen Purvis Posted on Tue, Feb. 18, 2003 Am I tired of cooking? No, just on a break BY KATHLEEN PURVIS Food Bites Kathleen Purvis "Don't you ever just get tired of cooking?" My editor and I were tossing around column ideas when she suddenly came out with that one. She had a faraway gleam in her eye that I can only interpret as the look of a woman who has fantasized about a private chef while trying to fill a bottomless teenager. Food fatigue? Me? Well. Sure. I've stared at a cold stove and not been able to imagine anything simmering on it. I've flipped through a month's worth of food magazines without tearing out a single recipe.

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