Food Writing

Chicken Feet, Tater Tots, and Bitters: The Week in Food Writing

Yep, that's a chicken foot.
Yep, that's a chicken foot. Photo: courtesy of YouTube

• We’ve been fans of the Reader’s Key Ingredient column since it first started, but we have a feeling this might be one of the best. Read about how Doug Sohn from Hot Doug’s turned chicken feet into a crunchy topping for a sausage. [Chicago Reader]

• It isn’t often that tater tots get the spotlight, which is why we enjoyed this profile from Kevin Pang about the offerings from the Skylark. Apparently the bar has the best in the city, and goes through nearly 150 pounds of them a week. [Trib]

Time Out checks in the the folks behind Bittercube, a Milwaukee company that produces bitters. They also consult, and are working on the list at Union Sushi + Barbeque Bar. [TOC]

• Anne Spiselman heads downstate to visit Ludwig Farmstead Creamery, which is the only place in Illinois that makes raw cow’s milk farmstead cheeses. [Chicago Reader]

Chicken Feet, Tater Tots, and Bitters: The Week in Food Writing