It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.
Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.
Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.
Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.
Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.
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A sack o'... recipes?
 I just got a message from Mark in Business about the annual resurgence of the White Castle stuffing recipe. It's weird because I know about it, but every year it surprises me when someone talks about it again. Who in the world would think to stuff a turkey with a bunch of odd-looking, mystery meat-ish burgers (hold the pickles, they say)? A dedicated - and arguably kooky - foodie, that's who! I've never had it and I don't plan to, but it takes a special kinda food lover to be that creative.
Well, who knew the 14-year-old stuffing phenomenon would grow into a cookbook? In it, you'll find Slyder-rich treats like Breakfast Surprise (one guess what the surprise is) and Stubby's 3-Cheese Spinach Quiche.
A Slyder quiche... My first thought is it's a bit of an oxymoron. And I never would have thought to reach for a Slyder to add to my omelet. But now that I think about it, those 4:00 a.m. post-party Slyders of yesteryear were breakfast, weren't they?
Do you have any "true Castle stories"? Do you get creative with your Slyders?
Nicci
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