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 email@example.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 firstname.lastname@example.org.
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 email@example.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 firstname.lastname@example.org.
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 email@example.com.
Foodie Report not hitting the spot?
Let me get to the point: The Foodie Report is in imminent danger of being “discontinued,” as it were. It seems our loyal fan base (and looking at the number of visitors we have each month, it’s clear we have one) is not substantial enough to keep us in the blogosphere and there is a good chance that we will go the way of the tan M&Ms. Here are three things you can do to help keep us around:
1. Reply to our posts (comments are the lifeblood of our blogs).
2. Tell all your e-friends about us and send them the link. (http://frontier.cincinnati.com/blogs/foodie/)3. Think of this blog the same way Wilford Brimley thinks of his blood sugar: Check it, and check it often.
I hope we can continue the foodie banter. But if we can't, we'll cherish the memories... All almost-three-months-worth of 'em...