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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


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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Friday, December 08, 2006

Master of stollen

You would not believe how good the stollen at Frieda’s Bakery in Madeira is! I thought stollen was some kind of bread, but the way Armin Hack makes it (according to a recipe that has been passed down in his German family through four generations of master bakers) it’s very buttery-rich, like pastry or a big cookie, wrapped around marzipan and dried fruit and nuts. Wonderful. So old-world, so buttery, so festive. . . . I wish my life included some kind of afternoon tea ritual, because it would be perfect with that. It's $12 and they have it until Christmas, and then again at Easter. They also have schnecken, very much like the revived Virginia Bakery schnecken that Busken's is selling.


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