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The United States Flagbook: Everything About Old Glory

Robert L. Loeffelbein

ToolThe United States Flagbook: Everything About Old Glory
Published: 01 October, 1996
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As of: August 21st, 2008 11:35:21 PM
Author: Robert L. Loeffelbein

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Paella Perfect: Rediscover True Flavors Of Spain
Paella prepared on a kettle grill and served with a glass of cool sangria made for a magical party for food writer Bonny Wolf. But first she gathered a few tips on the proper equipment and ingredients for this traditional Spanish meal.


Moms Discuss Teaching Sportsmanship Despite Loss
The Olympic Games are throwing a spotlight on how elite athletes respond to winning and losing. However, the challenge of good sportsmanship in the face of loss is something that many parents have to confront regularly, whether their children are playing sports, or competing in spelling bees. This week's <em>Mocha Moms</em> discuss teaching kids good sportsmanship, even when they lose.


A More Tasteful Side To The Axis Of Evil
When you hear Iran, Iraq and North Korea you probably think Axis of Evil, but to Chris Fair, this trio just screams dinner party. Fair, author of the book, <em>Cuisines of the Axis of Evil,</em> talks with Robert Smith about digestive diplomacy.


What Made Chili Peppers So Spicy?
New research indicates chili pepper plants may have developed their signature heat as a way to fight off fungal infections caused by insects.


Beef Prices Likely To Spike In Coming Months
The latest inflation numbers from the government show that consumer prices are rising at their fastest rate in 17 years. High gas and grain prices are hitting food producers hard, and prices are expected to rise sharply this fall and winter.


Sniffing Out Snacks At Beijing's Olympic Venues
Tripp Mickle, a <em>Sports Business Journal</em> reporter covering the Olympics, had hoped to get a hot dog at the basketball stadium, but all he found was pre-packaged foods. For a good hot meal, he had to hit the streets of Beijing.


You Can't Judge A Corn By Its Color
Corn may vary in color by region, but it's all equally sweet &mdash; especially during peak season. The summertime staple shines on its own &mdash; seasoned and grilled to perfection &mdash; or in side dishes from homey to fancy.


Bringing Artisanal Cheeses To Beijing
When Sharon Ruwart moved from California to Beijing in 2004, she thought she'd have to give up her beloved artisanal cheeses in China's largely cheeseless society. But the group she started, Beijing Cheese Society, is spreading a taste for fancy cheese in her adopted home country. Ruwart talks with Liane Hansen.


Chef Adds Special Ingredient To D.C. Soup Kitchen
In an era of celebrity chefs, one young chef on the rise walked out of the trendy restaurant world and decided instead to oversee the menu at a soup kitchen. Now Steve Badt and scores of volunteers make and serve breakfast to hundreds of homeless people in the basement of a church a mile from the White House.


McDonald's Sales Up
McDonald's says strong demand for breakfast items helped lift global same-store sales 8 percent in July. The fast-food giant appears to be turning itself around, possibly helped by the recent demise of Bennigan's and similar restaurants.


Chef Apologizes After Recommending Toxic Greens
Celebrity chef Anthony Worrall Thompson says he's sorry he recommended a salad ingredient that could kill someone. He told a magazine that tasty salads can include a plant called "henbane." But "henbane" means "killer of hens," and it's deadly in large doses. Small amounts cause hallucinations. The chef says he meant to name a different, harmless weed called "fat hen."


Savoring The Spice In Kung Pao Chicken
Melissa Block learns how to cook the spicy dish at the Sichuan Higher Institute of Cuisine in Chengdu, China. The spice comes from the Sichuan peppercorn, which has a numbing power.


Summer Soups: A Cool Quartet
Like the sound of ice clattering in the cocktail shaker, or the first whiff of charcoal smoke from the grill, the first sip of cool soup is a one-way ticket away from the labors of the day. Whip up these refreshing soups with just a few ingredients, an hour of preparation and a few hours' chill time.


Italy Relents On Boxed Wine
Italy has said it will now allow wine in a box. Ray Isle, deputy wine editor for Food and Wine Magazine, says the change came when Italians realized they couldn't compete in the global market without changing traditional restrictions on regional wines.


Chinese School Trains Next Generation Of Chefs
Chang Le is among students learning how to cook at The Sichuan Higher Institute of Cuisine in Chengdu. He hopes to get a job overseas, where he says he'll have more "stature" than if he were to stay in China.