Of droughts and foie gras angst – and no Twinkies?

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Of droughts and foie gras angst – and no Twinkies?

Chef John Besh serves French Crawfish Boil, which includes Spanish tarragon and Tennessee truffles, in his New Orleans restaurant. For the truly hot food scene in 2012, the South was where it happened.
The restaurant industry in California fought hard against a ban on selling and serving foie gras. It lost. In July, it became illegal.
Starbucks continues a trend of aggressive expansion, announcing plans this year to add another 1,500 coffee shops in the U.S.

Of droughts and foie gras angst – and no Twinkies?

Chef John Besh serves French Crawfish Boil, which includes Spanish tarragon and Tennessee truffles, in his New Orleans restaurant. For the truly hot food scene in 2012, the South was where it happened.
The restaurant industry in California fought hard against a ban on selling and serving foie gras. It lost. In July, it became illegal.
Starbucks continues a trend of aggressive expansion, announcing plans this year to add another 1,500 coffee shops in the U.S.
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