Recent Comments
- Sebastian Bakken:I am so grateful for your blog
- Adam:Do you think it would be bette
- Ford Dealers St Louis:Sounds delicious; I love the V
- Car Dealers St Louis:Sounds delicious; I'm a big fa
- jaket:nice and very informative, tha
- jaket motor:Thank you for this very infor
- sean:it takes some effort to find v
- wesiuva:We haven’t heard of an individ
- denapasek245:Articles wow... it's very wond
- tkywewes8hi4ee:I must appreciation for your w
Recent Post
- The Downtown Restaurant Week Question
- Florissant’s Pearl Café Brings the Heat
- Predicting the James Beard Awards…Easier Than You Think?
- Pho Long to Open Indochine in Old Pho Long Space
- Two Unrelated Points About Coffee
- Wednesday 9/29 Benefit for Good Pie Cook / Hit-and-Run Victim
- Babies, and Art, and Food, Oh My!
- Taking the Edge off E-Ville
- American Fast Food, Harbinger of Weird
- St. Louis Earth Day Festival This Sunday
Archives
- August 2011
- February 2011
- October 2010
- September 2010
- July 2010
- May 2010
- April 2010
- February 2010
- January 2010
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
- December 2006
- November 2006
Currently Reading
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
February 26th, 2008 at 2:18 pm
im too lazy to register for a forum…
beef tendon in pho…it was like beef flavored snot.
February 27th, 2008 at 10:32 pm
My mother-in-laws Lean Cuisine today – (in a hunger induced moment of insanity). Wow, words could not describe how horrible it was – sort of like pre-digested “chicken” in KY jelly sauce. YUK!