Butcher shops are popping up all around the country with staff who know their cuts and where their animals are from, via NYT.

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A history of maple syrup in the United States and how it commercial syrups became so sweet, via The Atlantic.

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A canadian specialty of fries, gravy, and cheese curds.  This blog rates poutine from all over, via Poutine Chronicles.

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There has been a flurry of activity in regards to Michael’s new book Ruhlman’s Twenty it is featured in today’s Chicago Tribune; “20 Steps to Better Cooking”.  Joe Crea from Cleveland’s The Plain Dealer writes about a few of the Twenty techniques, in “Michael Ruhlman’s ‘Twenty’ Recipes.  Russ Parson’s of the LA Times has also reviewed Twenty.     Upcoming Ruhlman Events Tonight at 6:00pm see Michael at Lantern in Chapel Hill, North Carolina. Thursday Michael is back in Ohio for the Cleveland Culinary Challenge that is being held at the Tri-C Hospitality Management Center. On November 11 & 12 see Michael at the Fabulous Food Show in Cleveland. To learn more about events follow Michael on Facebook and Twitter.  

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