| Takeout Food Finds: La Bonne Bouche in Lake Worth, dining deals at ...
Dining facilities: Inside or outdoors on the patio with a fountain, the key word here is charm. Even when it comes to takeout with lilting French accents to accompany everything.
Service: Full-service restaurant with takeout available
Delivery: None
The Dish
Lunch translates to made-on-premises treats including pastries, breads and quiche ($7.85 for a nice, big slice with a small salad). There's also salad nicoise ($9.25), a plate of brie ready to smear on delightfully crusty French bread ($5.75) and a number of sandwiches ($5.75-$7.65) on baguette. Or, for $1 more, have your selection on a buttery croissant.
If you want to do justice to a real French baguette sandwich, have the pan bagnat ($6.95). The inside is filled with tuna chunks (no mayo), lettuce, tomatoes, thin-sliced cucumbers, julienned radishes, shredded carrots and whole tiny nicoise olives (no pits, thank goodness).
Salmonella behind peanut-butter poisoning found
WASHINGTON - Federal inspectors found the strain of salmonella behind a recent food-poisoning outbreak at the ConAgra Foods Inc. plant that made the tainted peanut butter, the Food and Drug Administration said Thursday. Beyond the Sylvester, Ga., plant, the strain also has been isolated from open jars of the company's peanut butter and some of the 370 people who have fallen ill in the outbreak, the FDA said. ConAgra on Feb. 14 recalled all Peter Pan and Great Value peanut butter made at the Georgia plant after federal health officials linked the product to an outbreak that began in August. The recall now includes all such products made since December 2005, the FDA said. "The fact that FDA found salmonella in the plant environment further suggests that the contamination likely took place prior to the product reaching consumers," the agency said in a statement.
Winter's power drink
For Mary Anna Adams, a mug of steaming hot chocolate conjures the image of a friend's father preparing hot chocolate from scratch for them during her Louisiana childhood. For Maria Casten, it is thoughts of sipping cups of Butte Nut brand cocoa in her grandfather's Houston store. ("Best hot chocolate in the world," she says.) And May Elizabeth Berry? Well, she remembers handing her "now all grown up" sons cups of marshmallow-topped hot chocolate when they dashed in from playing in the snow with neighborhood pals. Nationally, hot chocolate is no longer just a hot drink, according to USA Today. "Americans' changing perception of hot chocolate, once viewed as cocoa powder mixed with milk, is largely driven by the popularity of premium eating and baking chocolate with high cacao content," the story said.
Transcript of Agriculture Secretary Mike Johanns News Conference ...
SEC. JOHANNS: Well, why don't we go ahead and get started here? I do have some somewhat lengthy prepared comments, and then I'll take some questions. But if I - I might point out within the room today we have undersecretaries, we have a lot of folks that can answer any questions that you might have about the specifics of the budget. So I'll take a few questions and then I'll step aside and you can approach them and ask any other questions you might have. Let me start out, if I might and just say thanks for being here this afternoon. It is the first Monday in February, and that's time to present the president's budget, and this will be the budget proposal for the USDA for Fiscal Year 2008. As I mentioned, I am joined today by members of the sub-cabinet and by Scott Steele, who is the U.S.
Sustainability symposium brings its point home
"Growing Kentucky II: Land, Food and Culture -- Creating Sustainability Where You Live" will concentrate on rural economies and agricultural sustainability. It will be March 13 and 14 at the Worsham Theater in the University of Kentucky Student Center, with evening activities at the Singletary Center for the Arts. Sponsored by the colleges of agriculture and fine arts, the event will cover all aspects of the state's rural agricultural communities, including economic, environmental and social. Marion Nestle, professor in the Department of Nutrition, Food Studies & Public Health at New York University and author of several books, including Food Politics and What to Eat, will be one of the featured speakers. Other participants will be Kentucky authors Bobbie Ann Mason and Wendell Berry, garden designer Jon Carloftis, chef Frank Stitt, and food photographer and Saveur magazine founder Christopher Hirsheimer.
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