Fresh for the Fearless: Live Poultry in Chicago
This particular bird was not injured in the writing of this story.
By Gulnaz Saiyed
Hapless Intern
Pick up a chicken labeled “fresh” at the supermarket. According to the United States Department of Agriculture, it has never been kept at temperatures below 26 degrees Fahrenheit. Touch it through its cool, vacuum-packed plastic. The product won’t feel ice-cold and rock-hard, but will feel supple under your fingers.
Touch fresh chicken at the poultry shop on 2731 W. Lawrence Ave., however, and it will likely squawk. Read More
Warm Winter Joy at Joy Yee’s
Vegetable udon soup: a hot, bright treat for a cold, dull winter's day.
By Gulnaz Saiyed
Hapless Intern
Chicago’s weather may be unseasonably warm, but it’s still far too cold for the Southerner in me. Once the temperature drops below 50 degrees, I begin to crave hot, veggie-rich meals. This usually means a craving for Joy Yee’s Noodle Shop, which results in bundling up and hopping on the Red Line to Chinatown. Read More
Italian Bakery A Tradition Worth Traveling For
By Benita Zepeda
Hapless Intern
I’ve found it’s sometimes difficult to justify traveling out of my way to get something I could walk a few blocks for, but some food shops are worthy of making a special trip. In this case, it’s to Allegretti’s Bakery in Norridge.
Roll Away Your Fears, Embrace The Maki
Philadelphia maki and Sweet Potato Tempura maki from Tamarind
By Benita Zepeda
Hapless Intern
I absolutely love sushi, but I’m not going to lie, there was a time when I was intimidated by how unfamiliar it seemed. I remember being nervous about eating something raw, while at the same time, owning a fish named – yes, it’s true – Sushi.
What helped me get over my fears and turn me into the sushi fiend I am today? Aside from the help of my friend, who happens to be somewhat of an expert when it comes to sushi, I took a few important steps on my own. With a new year just a few weeks away, perhaps those of you who might be sushi averse could follow these simple steps, and join the ranks of the sushi lovers like me. Read More
Eating Farm Fresh at Duke’s
By Rebecca Zborowski
Hapless Intern
I recently watched the documentary “Food Inc,” which was like Scared Straight for my diet. In the past, I’ve tried to make a conscious effort to go vegetarian or even just focus more on organics, but it never sticks. No matter how long I deny them, McDonald’s and bacon always thwart my efforts. The movie, however, ignited my enthusiasm for Duke’s Alehouse in Crystal Lake, an organic restaurant that exclusively uses ingredients from local farms. Read More
The 2011 Beer Hoptacular Recap
By Rebecca Zborowski
Hapless Intern
Hundreds of flannel shirt-adorned, under-30 brew enthusiasts crammed into the Aragon ballroom last Saturday for the 2nd Annual Beer Hoptacular. The typically elegant, ornate ballroom was transformed into what looked like, at first, to be a very expensive science fair, with Chicago’s best breweries occupying a small black tableclothed space to present their best brews. Though I’m more of a liquor gal myself, I’ve been experimenting with different brews lately, trying to decide which beer could become my go-to, my signature. The Hoptacular was far too large and crowded for me to try every beer available – and after 12 or so samples my notes began to get progressively sloppier – but here are the brews that held my attention, for better or worse. Read More
