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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What's on your list?
Today's food story is all about the holiday gift giving, baby... Polly tracked down some of the most-coveted gifts that are sure to be on foodies' lists this seaon.
I, for one, have been drooling over the induction stovetop for a few years now... And I'm pretty sure I'll still be drooling over it come Jan. 1.
Do you see anything that you want? What's missing from our list but on yours?
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1 Comments:
at 5:47 PM 
Mary said...
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Post a Comment*I asked the Chanukkah Fairy for a new Global Knife paring knife and 10" chefs knife and he came through. I have Le Creuset out the wazoo acquired from years of shopping at tag sales and thrift stores, but I would really love a copper tarte tatin pan. Never mind that I only make tarte tatin once a year. If I had a copper tarte tatin pan I would make it every week. Oh, and some gorgeous antique pot de creme cups that match my antique Noritake china pattern. Now, I'm just being greedy.
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