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Wednesday dining chat

Posted by Devra First  August 31, 2010 06:29 PM

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We're back to our usual time for this week's dining chat, which takes place Wednesday, Sept. 1, at 11 a.m.

It's depressing to type "Sept.," but that's how it is. Parents and students are thinking about the return to school, and so are we. This week, Jane Dornbusch writes about the efforts to make school lunch healthier. What's happening in your town's schools? Are there farm-to-table efforts, or is it the same old chicken nuggets and fries? What do your kids -- or you -- eat for lunch?

We'll chew that over, and talk about restaurants, cooking, and more.

Also: I owe you all a major hot sauce apology. I told you last week I'd been obsessing over Valencia hot sauce. Then, when I got home to eagerly pour it all over everything, I realized the hot sauce I can't stop eating is Valentina. My sincerest sorry. If you purchased Valencia at my recommendation, I owe you a bottle of Valentina. (I like the extra hot version, which actually is not that hot.) I'm good for it, but you have to e-mail me your address. And by the way, Valentina is available at Hi-Lo Foods in J.P.

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
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