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ENTERTAINMENT
November 20, 1998 | By Gerald Etter, INQUIRER FOOD EDITOR
It won't come as much of a surprise to most that the area around Washington Avenue has been witness to an increasing number of Vietnamese restaurants and food markets. What might raise some eyebrows is a food item called banh mi thit nguoi that I came across at the Viet Huong Cafe, 16th Street and Washington Avenue. This translates roughly to "Vietnamese hoagie. " "Well, not exactly," one of the owners explained. "It's actually a French hoagie. " Hmmmm. And we thought the hoagie was a Philadelphia creation.
NEWS
September 7, 2012 | By Michael Klein, PHILLY.COM
For the last several summers, Bridget Gray's job could be described as culinary curator. As part of the staff behind the food-focused fund-raiser known as Feastival, she is charged with overseeing the menu items that nearly 90 restaurants and bars will serve Wednesday. She has to keep the selections diverse, to satisfy the 700 or so patrons who are paying upward of $250 a head for the night of entertainment and cocktail-party-style nibbling at Pier 9 on the Delaware River. This third Feastival - whose participants are wrangled by restaurateurs Stephen Starr, Michael Solomonov, and Audrey Claire Taichman - is expected to raise $400,000 for the Live Arts Festival and Philly Fringe.
NEWS
December 13, 2003
Math is a really, really difficult subject to master. And some students in Washington desperately need tutors. The students include Tommy DeLay, Denny Hastert and Billy Frist. They belong to an after-school club called "conservative Republicans" and have promised to be real careful in mathematics and save the country a lot of money. Like, billions and billions. Their teacher is Mr. Bush, who got alternative certification for this classroom position. He pretends to be stern, but he's really a softie.
NEWS
November 15, 1992 | By John V. R. Bull, INQUIRER STAFF WRITER
For sheer friendliness, Chao Restaurant in Paoli is hard to beat. This spanking-clean little Chinese restaurant is bathed in bright fluorescent lights that dazzle almost as much as the smiles of the two sisters who own it. The owners and chef formerly ran the China Delight restaurant in nearby Devon (now run by a friend), but moved to the attractive Chestnut Village Shoppes in 1990. Like the decor, the cuisine is moderately pleasant, although dishes could benefit from more assertive seasonings.
NEWS
September 27, 1987 | By John V. R. Bull, Inquirer Staff Writer
Four Seasons, one of the many new Chinese restaurants that have sprung up in recent months, is not as fancy as some of its competitors, but its food is quietly appealing. Generous portions filled with a good variety of ingredients are mercifully prepared without MSG. Although no one dish stands out, the Cherry Hill restaurant is a safe bet for satisfying dining. The best dish sampled on a recent visit was House Special Soup ($5.85), a large bowl of full-bodied, homemade chicken broth crammed with half the kitchen larder - tender chicken, whole peeled shrimp, giant medallions of red- roasted pork, carrots with serrated edges, crisp snow pea pods, delicate bamboo shoots, crunchy water chestnuts, firm bok choy, Chinese cabbage, canned mushrooms (alas!
FOOD
May 6, 1992 | by Barbara Gibbons, Special to the Daily News
Pineapple adds natural sweetness and savor to spicy foods; its unique flavor is especially welcome in dishes from the cuisines where the pineapple grows. Pineapple adds something else to meat and poultry: tenderness! Fresh raw pineapple - and pineapple juice - contain an enzyme that helps break down the fibers of meat that might otherwise be tough: ultra lean beef, for example. This enzyme survives only so long as the pineapple is not cooked, canned or heat-treated, so pay special attention to making sure you use the ingredient called for in these recipes . . . don't substitute canned!
ENTERTAINMENT
September 22, 1989 | By Maria Gallagher, Daily News Restaurant Critic
Chinese restaurants with takeout menus save the day when a busy family can't face another pizza, or when vacationers come home to an empty fridge. A recent post-vacation stop at Lucky Star, a year-old Chinese restaurant in an Andorra shopping center, yielded a hasty, generous and cheap dinner for two. A spring roll, a pint of soup, a cold noodle dish, two entrees, rice and two fortune cookies cost $22.59. Lucky Star will not dazzle you. It does offer a warm welcome, waits of less than 10 minutes for takeout, familiar dishes and low prices.
BUSINESS
August 23, 2012 | By Amy Worden, Inquirer Staff Writer
Philadelphia-based food-service giant Aramark said Tuesday that it would eliminate the use of all pork from animals bred using gestation crates in its U.S. supply chain by 2017. In announcing the plan with the Humane Society of the United States, Aramark joined dozens of other food-service companies, restaurant chains, and supermarkets that have pledged to end their reliance on suppliers who house breeding pigs in confining crates their whole lives. "Aramark is proud to stand in partnership with other industry leaders and supply-chain partners to transition away from gestation crates in a timely fashion," said Kathy Cacciola, Aramark's senior director of environmental sustainability.
NEWS
August 22, 2012 | By Amy Worden, Inquirer Staff Writer
Philadelphia-based food service giant Aramark said today it will eliminate all pork from animals bred using gestation crates in its U.S. supply chain by 2017. In announcing the plans with the Humane Society of the United States, Aramark joins dozens of other food service companies, restaurant chains and supermarkets that have pledged to end their reliance on suppliers who house breeding pigs in confining crates their whole lives. "Aramark is proud to stand in partnership with other industry leaders and supply chain partners to transition away from gestation crates in a timely fashion," said Kathy Cacciola, Aramark's senior director of environmental sustainability.
BUSINESS
August 10, 1988 | By Sheila Simmons, Daily News Staff Writer
Habbersett Sausage, one of the area's leading scrapple makers, is about to be sold. The manufacturer's parent company, Johnsonville Foods, of Sheboygan, Wis., should be tying up negotiations with Jones Dairy Farm, of Fort Atkinson, Wis., within a week, said Milo C. Jones, president of Jones Dairy Farm. Moving the operations of the sausage company's aged plant in Middletown Township, Delaware County, to newer facilities in Wisconsin is among the options Jones Dairy Farm is considering, Jones said yesterday.
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