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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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Tuesday, April 03, 2007

All about oysters

Lest we forget, Washington Platform celebrates its annual Oyster Festival for the remainder of the month of April. It's another great downtown restaurant to check out - especially before heading to show at Music Hall. (Just be sure you make a reservation.) Oysters continue to be strange things to this Midwestern gal, as they certainly weren't harvested on the shores of the mighty Ohio when I was a child (which means they only made it to Cincinnati in cans back then). But my mouth waters when I think of the fresh ones I ate on the harbor in DC last fall, with a squirt of lemon and a dash of cocktail sauce. Mmm...


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