Sun-Times Food: Behind The Scenes, Perennial Redux, Fruits and Veggies


• Mike Nagrant strikes again! The man who handed Yats its ass earlier today also has the lead story in today’s Sun-Times food section. This time his claws are sheathed: he goes behind the scenes of the Food Network’s “Simply Ming,” to see how, exactly, our food tv sausage gets made. Like you might have suspected, it takes a well-trained army of chefs, stylists, directors — plus the amazingly charismatic Ming himself — to put an episode together. But at the end of the day, it’s not all just for show: the food tastes as good as it looks on TV.

• There’s a … well, what is this? We’re not sure if it’s a review or a rewording of a PR pitch, but there’s a, let’s call it a description, of Perennial. Bruno has already reviewed the restaurant, so yeah. Description sounds about right.

• Don’t know what to do with all those fruits and vegetables you’re supposed to be eating? Here are ways to make it go down easier.

A paean to the heirloom tomato.

• Ink was actually used to print a review of Uncle Ben’s Ready Rice Cajun Style. Unironically. Not a joke.

[Photo: Tomatoes at a Chicago farmer’s market, via Mer’s Flickr]

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Sun-Times Food: Behind The Scenes, Perennial Redux, Fruits and Veggies