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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Thursday, December 14, 2006

When you literally need to feed an army...

We've all said it or heard it before. Someone says a recipe "makes enough to feed an army." But have you ever thought about what it would actually take to feed an army? J.G. Lewin and P.J. Huff did.

They are the authors of How to Feed an Army: Recipes and Lore from the Front Lines. Filled with trivia and interesting facts about wartime meals, the book takes a look at our military through a foodie's perspective. (Who needs to concern themselves with "
Freedom Fries" when you have Freedom Fighting Foodies?) The people who came up with these recipes are true patriots, stretching every ration and using mind-boggling creativity (Vinegar Pie was a popular treat during World War I) to keep our troops fed. With each authentic wartime recipe, Lewin and Huff give the ingredients needed to make enough for an actual army (100 servings) as well as the version to feed 6-10 people.

Some of the recipes (like the ones for Lobster Newburg, Baked Tandoori Chicken and Greek Lemon Turkey Pasta) sound great. But there are others (like the
Baked Bean Sandwiches or Hardtack) that remind you that the men and women who protect our great country sacrifice a great deal to do so.

That's why whenever I see a man or a woman in their military uniform, whether I'm walking through downtown or an airport, I look at him or her right in the eyes and say "Thank you." That simple act of appreciation rarely leads to a full conversation, as the welling tears and tightening throats tend catch us both off guard. But the heartfelt "You're welcome" says it all.

The beauty of being an American lies within the few seconds of that exchange. We might not be the same age, gender, race or share religious beliefs. What we do share is a deeper understanding - a bond that lives within moments like that. And, in a way, the recipes in this book celebrate that.


at 6:54 AM Anonymous Anonymous said...

Hey Nicci -
What a great book. My husband was in the Army and is a total Foodie. This will make a great gift. Thanks for sharing!

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