Transportation Security Administration spokesperson Jonella J. Culmer said that unless these items are purchased from a vendor after the security checkpoint, these items may not be carried onto the plane: Cranberry sauce, creamy dips and spreads (cheeses, peanut butter, etc.), gift baskets with food items (salsa, jams and salad dressings), gravy, jams, jellies, maple syrup, oils and vinegars, salad dressing, salsa, sauces, soups, wine, liquor and beer. These foods tend to fall under the TSA’s 3-1-1 policy governing liquids, gels and aerosols. Culmer informed us that, “Pies are permitted through the security checkpoint,” and the TSA website amends this to allow for cakes as well and note, “Please be advised that they are subject to additional screening.”
Reported by: http://www.grist.org/article/food-2010-12-09-sorry-glenn-sarah-rush-food-is-not-a-partisan-issue:
For conservatives, when coastal types start telling folks how and what they should eat, it’s nothing less than a declaration of war on the heartland. Tea Party heartthrobs Glenn Beck, Sarah Palin, and Rush Limbaugh have all gone on the attack over food — accelerating the politicization of the current food debate. One would think that obesity, diabetes, and heart disease are national, not partisan issues.
Report by NDP Group:
With continued high unemployment across the U.S., restaurant traffic remains down, -1 percent in the third calendar quarter of 2010, but positive signs point to restaurant traffic growth in the last calendar quarter of 2010 and in 2011, according to foodservice market research by The NPD Group, a leading market research company. Visits to quick service restaurants, which represent the largest traffic share in the industry, were up by +1 percent in the third quarter. Casual dining and midscale full service restaurants continued to experience traffic declines. Casual dining visits were down -2 percent and traffic to midscale restaurants was down -3 percent. Unemployment has been highest among young adults, ages 18 to 34, historically the most frequent restaurant users. Since September 2008, the per capita restaurant visits for adults, ages 18 to 24, dropped from 236 to 215, and adults ages 25 to 34, declined from 256 to 235 visits.
Reported by http://eatocracy.cnn.com/2010/12/14/a-loko-vore-dinner-party:
At Philadelphia’s Adsum Restaurant on Monday, chef and owner Matt Levin put his culinary skills to the test with a food pairing extravaganza featuring the “blackout-in-a-can,” Four Loko. The $35, three-course dinner started with two seatings, but quickly grew to four. All were sold out. “I kind of put it up on Twitter as a joke a few weeks ago and within about 3 minutes I had 40 people that said they were in, and at that point we had to do it,” said Levin, who opened Adsum, Latin for “I am present,” in July. Menu highlight: Four Loko sorbet. Levin began stockpiling Loko after he heard the concoction came under fire from the U.S. Food and Drug Administration.
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John Lehndorff is co-author with Kim Long of the American Salumi Calendar 2011, the first calendar devoted to cured meat artisans in the U.S. Lehndorff is a former caterer, nationally distributed newspaper food columnist and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.
The 2011 American Salumi Calendar: http://www.americansalumi.com
Kind words about the American Salumi Calendar 2011 from the Denver Post
Early nomination for the best calendar of 2011: The American Salumi Calendar, masterminded by Front Range foodie (and former Rocky scribe) John Lehndorff. Each month features glam shots of preserved meats and cured sausagesfrom salami to coppa to pancetta. Bonus: An American Salumi Centerfold. Cost: $12.95 plus postage. Stock up for holiday gifts at americansalumi.com
“Here’s a great Holiday gift idea for chefs, farmers, foodies, students and anyone else who wants to learn about and enjoy one of the fastest growing segments of the national culinary scene. This American Salumi Calendar 2011 is co-authored by John Lehndorff, food-writer and former restaurant critic. We have ours…you should get one too! “ – Bobby Stuckey, Frasca Food & Wine, Boulder CO.
“This is a centerfold calendar that we can really get excited about! That is some beautiful salumi – we plan on having some lovely meats and cheeses on our menus. But get the calendar – it will allow you to schedule your at-least-once-a-week visits. Co-authored by food blogger and critic John Lehndorff.” = Row 14 Bistro & Wine Bar, Denver