NEWS
By Stephen Kiehl | July 10, 2008
The TastyKake truck comes three times a week to the corner store on North Mount Street, rumbling past drug dealers and piles of trash to fill the racks with cupcakes and cream-filled chocolate bars. The Utz man comes twice to deliver little bags of chips, each one containing about 20 percent of the recommended daily intake of fat. But if the owner of Blooming Sun Market, Grace Lyo, wants to sell fruits or vegetables, "I have to go to Sam's Club and get them myself." As public health researchers grapple with the alarmingly high rates of diabetes, obesity and heart disease in poor urban neighborhoods, they are turning their attention to corner stores.
NEWS
By Alana Semuels | November 9, 2006
SANTA MONICA, Calif. -- The food they sell may be flat, yet Herman Jacobs and his son Brian say that sales are anything but. The two own Tumaro's Gourmet Tortillas, which sells flavored varieties of the ancient staple to retailers and restaurants in the United States and around the world. In 11 years of business, the Jacobses watched as diners went through the low-carb craze, the wrap craze and the grains craze, each driving tortilla sales higher and higher. "People are using tortillas for more and more applications," said Brian Jacobs, 41. "We're really gaining momentum."
NEWS
By DAN RODRICKS | May 15, 2006
I have finally figured out what's wrong with this country. It's the frozen peanut butter and jelly sandwich. We have now reached the point in our national cultural evolution where a significant number of adults do not have time or interest in making peanut butter and jelly sandwiches for their children, so they buy them - $2.89 for four little, round PBJs with crimped edges - out of the ever-expanding frozen food section at the supermarket. The other day, at the Charles Street Safeway in Baltimore, a little old lady stood back near the dairy section, handing out samples of a product I have seen but refused to acknowledge - Smucker's Uncrustables.
NEWS
By SUSAN REIMER | January 1, 2006
HOLIDAY MEALS WITH ALL THE TRIMMINGS aren't all that difficult to pull off. It's all the other meals that are the problem for me. Time is at a premium during Christmas and New Year's, and part of the reason is that everyone wants to eat, and that requires cooking. There are cookie exchanges and office parties and neighborhood gatherings, all of which require you to prepare food. (Every time I say, "Can I bring anything?" I wish I had kept my mouth shut.) And then the kids come home from college, acting like they haven't eaten since fall break.
NEWS
By KEVIN COWHERD | July 1, 2004
SINCE THERE are only about six of us left in the entire country who still eat bread, I probably shouldn't have been surprised about what happened when my wife and I went to a local restaurant the other night. After we were seated, our server appeared with a basket of dinner rolls. "I don't know whether you still eat this stuff," she said, putting the basket on the table. Then she looked down at it the way you'd look at medical waste. Apparently, she figured us for two of the millions of diet zombies who have joined the low-carb cult.
NEWS
By KNIGHT RIDDER/TRIBUNE | June 29, 2004
White bread, a mainstay of the American diet since at least the 1930s, is under attack. The Department of Agriculture is considering recommending that consumers drastically cut their consumption of fortified grains. They are used to enrich a wide variety of food products - particularly white bread, which is made from refined white flour. The refined grains sector already has been battered by the popularity of low-carbohydrate diets. White bread came under additional fire from a recent study released by Tufts University in Boston that links the consumption of such bread to wider waistlines.
NEWS
By Barry Shlachter | November 14, 2003
Watch out, Wonder Bread. Sales of the unassuming but versatile tortilla are catching up to white bread, reflecting the growth of the nation's Hispanic population and the broadening of the American palate. "Tortillas have had steady growth 10 to 15 percent a year seemingly forever," said Irwin Steinberg, founding president of the 14-year-old Dallas-based Tortilla Industry Association. The popularity of wraps -- renamed flour tortillas that are sometimes flavored -- also helped boost the round, flat bread's share to 32 percent of the combined retail and food service market for bread, just behind white loaves at 34 percent, says a report from market researcher Mintel for the association.
NEWS
By DAN RODRICKS | March 10, 2003
WHAT WE'RE going to do -- Marc Attman's idea, not mine -- is have a "How to eat Jewish deli" class on Corned Beef Row on Friday, which is great in every aspect, except if you're Catholic and just gave up meat for Lent. I don't know if one needs archdiocesan dispensation for the purposes of this one-hour educational experience, but I think you could make a case -- instruction in the proper preparation and consumption of a corned beef sandwich being God's work. This all started a few weeks ago when, in relating an otherwise amusing story about a northern Baltimore County woman's effort to get through the snow-clogged roads to Attman's landmark delicatessen on Lombard Street, a reader of this column reported that the intrepid customer ordered corned beef on white bread.
NEWS
June 6, 2002
MOM, making that brown bag lunch just got easier. The Sara Lee Corp. has found a way to bake crustless bread. That's right, a slice of bread without the crust that doesn't lose its shape and packs a more nutritious punch than a slice of white bread. For decades, kids have eaten around the crust, torn it off or convinced the lunch-makers at home to do away with those brown edges on their peanut butter and jelly sandwich. And moms usually complied. All it took was a few quick strokes of a knife.
NEWS
By John Woestendiek | January 14, 2002
What's in a name? When it comes to "lake trout" - that fried fish fare so unique to Baltimore it's almost a trademark - lies. Two for starters. Touted for decades on restaurant signs across the city, "lake trout" is filleted, breaded and deep-fried here at a clip of tons a week, then served up - usually in tin foil with two pieces of white bread - to customers who often assume that, based on its name, they are eating trout from a lake. But "lake trout" is neither. And if you are one of the few who already knows that, who has been told - perhaps by a frank fishmonger - that "lake trout" is actually "whiting," caught in the bay or ocean, well, that's not exactly right, either.