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.
Wine in a box. Again.
So AP now reports that wine in a box "is now the fastest growing wine category
." I suppose there aren't a lot of other innovations in the industry that would be growing more quickly, but I'm still hesitant about wine in a box. I'm much more amenable to screwcap wines. But it's an image thing for me. Can you imagine a waiter at Boca or Jeff Ruby's pouring your wine at the table - from a box!? Ew. Besides, no 3-liter boxes for me. Keep me at a liter, and I can sample more, and find more of what I like - without getting stuck w/ a massive box in the fridge or eating up my counter space.