July 22, 2007 |
First-time visitors to the city's new (well, in a manner of speaking) Headhouse Farmers Market a few weeks ago fell hungrily on the assembled bounty, making short work, in particular, of the somewhat-exotic harvest from Queens Farm. The farm's name is curiously at odds with its produce, which leans heavily to the East - long-leafed Chinese lettuce (now gone by), tender edamame beans, homegrown shiitake mushrooms, and bok choy, supplementing the more common bunches of basil and fava beans, snow peas, and not-so-usual purslane.
December 14, 2006 |
Paul Richards, 17, said he likes his Taco Bell cheese fiesta potatoes too much to be frightened by a little E. coli bacteria outbreak. "I may go back for seconds," boasted the husky bespectacled youth from Princeton as he stood in the middle of yesterday's lunchtime hustle and bustle at the Cherry Hill Mall food court. Minutes later, he eagerly dove into a second basket of thick, greasy cheese potatoes that would have alarmed some even without an E. coli threat. "It's like drugs," said one customer, watching.
December 14, 2006 |
Shredded lettuce has emerged as the most likely source of the bacteria that have sickened at least 71 people who ate at Taco Bells in four states, federal health officials said yesterday. "Could it change? It's possible," said Christopher Braden, a medical epidemiologist with the federal Centers for Disease Control and Prevention, "but we're fairly confident in the information. " The assertion is not based on evidence from testing but rather from the CDC's statistical analysis of what victims ate compared with what was eaten by companions who did not get sick.
April 23, 2006 |
Lettuce is for more than just salad to the students in the Greenhouse Class at Northern Burlington County Regional High School in Columbus. Students are growing black-seeded Simpson lettuce in an exercise in hydroponics. The lettuce is nourished in a solution rather than in soil. Keith Dannucci, the agricultural science teacher who leads the class, said the students had already harvested one crop of lettuce. They took it home to their families, who ate it and pronounced it "delicious.
February 27, 2006 |
I should have known better. When I saw a long line of customers waiting in the express-checkout aisle at the Cherry Hill Pathmark the other day, I decided to try out a self-checkout machine nearby. Only a few people waited there. I got through the first few items OK. All you have to do is scan items and place them in a shopping bag. No sweat - until I got to the last item, a head of romaine lettuce. I could not find the item number on it, and kicked myself. It was the same mistake I had made during my first encounter with a grocery store's self-checkout machine some time before.
February 12, 2006 |
What we like: This is a small spot with a big menu along Bryn Mawr's main drag. Inside the restaurant with large windows, patrons order at the counter, and a friendly wait staff brings meals to tables that seat two to six. The baked goat-cheese salad has fresh greens surrounded by Italian bread slices topped with baked goat cheese. Served with a choice of dressing, it costs $6.99. The grilled-chicken wrap and roast-turkey wrap feature tender, white, thinly sliced meats; chunks of cheese with tomato and lettuce; and a homemade, creamy Caesar dressing.
May 8, 2002 |
Ralph Costobile may be the lunch chef at the Four Seasons' elegant Fountain Restaurant and Swann Lounge, but he started out as a mere onlooker in his grandmothers' South Philadelphia kitchens. Growing up at Passyunk and Dickinson, Costobile watched his parents' mothers bake cinnamon cookies, cheesecake and Easter bread, and prepare the feast of seven fishes for Christmas Eve. In the summer, young Ralph was allowed to help jar tomatoes for traditional gravy. Remembering what it was like to be a kid in his grandmas' kitchens, the chef devised a sandwich that's easy (and safe)
March 27, 2002 |
With the price of iceberg lettuce climbing to $2.99 a head in local supermarkets, sales of convenient bagged salads are booming. And packaged organic greens have seen a particularly healthy spurt. That's because long-term contracts between suppliers and supermarkets have kept most of those packaged-salad combinations at their regular price - coincidentally, also an average of $2.99. It's been a warm winter on the East Coast. But the January frost damaged a big chunk of the winter lettuce crop in the key growing areas around Yuma, Ariz.
July 1, 2001 |
Inside the glass booth, Grace Gonglewski begins to read: "If you want to make a difference, we want you as part of our team!" She stops, coughs, starts over. On a February morning at Baker Sound Studios near Rittenhouse Square, she is recording a radio commercial, 60 seconds of copy handed to her five minutes ago. The second time, the text turns her tongue to tapioca: " . . . openings for full-time, part-time and per-diem experienced RNs, LPNs and nursing assistants in the emergency room, ICU/CCU, telemetry, ortho, medical/surgical.
May 16, 2001 |
At the Countryside Market and Delicatessen in Swarthmore all of the sandwiches are named after town buildings, landmarks and roads (Swarthmore has no "streets"). A popular sandwiches is the Ashton House, named after a Swarthmore College guest house that was used for a community-living housing project in the 1970s, and, yes, it (the sandwich) is big enough to share. Packed full of turkey, cucumbers, lettuce and cheese, the Ashton House is topped off with a cranberry chutney from the New England Cranberry Co. Theresa Carrafa, who with her husband, John, owns the Countryside Market at 514 Yale Ave., says she chose this chutney because it was "not too vinegary" to combine with the other ingredients.