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.
David Warda will be creating a weekly grab-and-go menu for Madison's, plus fruit salads on Saturdays. Samples will be available at the Internet cafe at Findlay Market (next to Madison's, 110 W. Elder St.) from 11-noon this Saturday.This week's menu: Marinated Green Beans
Black Bean, Mango and Roasted Corn Salsa
Sesame Peanut Noodle Salad
"Adults Only Mac and Cheese" (sounds intriguing!)Cooking Classes at the Market will be held the 3rd Sunday of each month at Findlay Market. Tasting and Ask the Chef will be held the 2nd Saturday each month at Findlay Market.Custom and private events are available. Contact 513-542-2009 for details.Upcoming cooking classes: Cooking Classes at the MarketFruit Desserts - Sunday, March 16th Pear Upside-down Ginger BreadDark Chocolate Ancho Chili Pound CakeIsland Fruit Layer Cake with Mango IcingPear, Apple and Walnut Crisp with Spiced Wine SyrupNEW DATE! Vegetable Sides - Sunday, April 13th Sofrito RiceMixed Greens with Chilies and Balsamic VinegarBeets, Apples and OnionPoblano/Cheese GritsMoroccan Carrots with Capers
($25 per person. Prepaid Cash, Check, Credit Card (visa,mc,amex,disc)Call for reservations 513-542-2009, 513-723-0590 or visit the Madison's Store.)