LTH Forum Total Media Domination
LTH Forum Total Media Domination
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Post #751 - April 15th, 2010, 5:49 pmI'm guessing there aren't a lot of readers of Farmers' Markets Today in the forum, but I do write for them occasionally, and a story I did for a recent issue is now on their website. It's about Eric Rose, whose wonderful mushrooms many of you have probably encountered at various farmers markets around the city -- because he appears at a lot of them.
Business is Mushrooming
http://www.farmersmarketstoday.com/fmt/index.php?option=com_content&view=article&catid=1:articles&id=101:business-is-mushrooming"All great change in America begins at the dinner table." Ronald Reagan
http://midwestmaize.wordpress.com
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Post #752 - May 26th, 2010, 9:09 amComrade Kaplan comments on Q."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #753 - July 12th, 2010, 8:51 amCathy2 will be on NBC 5 tonight, 7.12.10, at 10pm discussing the LTHForum picnic. I have the TiVo set, this is a can-not-miss.
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Post #754 - July 12th, 2010, 11:14 amAwesome...you do know, however, this means more people at the picnic!
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Post #755 - July 12th, 2010, 4:50 pmAKKKKKKK...no Tivo and my DVR is broken.
I'll try to be home, but if someone can post a vidio link I'd be grateful.
For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
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Post #756 - July 12th, 2010, 9:19 pmG Wiv wrote:Cathy2 will be on NBC 5 tonight, 7.12.10, at 10pm discussing the LTHForum picnic. I have the TiVo set, this is a can-not-miss.
Just watched the segment...very nice job Cathy.
I have to say, that "underground supper club" they featured just looked like an Alinea rip-off.
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Post #757 - July 13th, 2010, 12:44 amI somehow missed G Wiv's post from earlier Monday, saw the NBC 5 promo for the segment on underground dining tonight, thought of this thread on secret restaurants being over:
viewtopic.php?f=18&t=10779&hilit=underground
and almost changed the channel. Glad I didn't! You did a terrific job at representing the picnic, Cathy!
Never thought of the LTH picnic as "underground" dining before, though.... plus the fact that the segment presented only one example of an actual "underground supper club." Seemed a little like apples and oranges to me, but then you know what they say about any publicity--it's ALL good!
"Life is a combination of magic and pasta." -- Federico Fellini
"You're not going to like it in Chicago. The wind comes howling in from the lake. And there's practically no opera season at all--and the Lord only knows whether they've ever heard of lobster Newburg." --Charles Foster Kane, Citizen Kane.
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Post #758 - July 13th, 2010, 4:37 amHere's a link to a video of Cathy's appearance. Nice job, Cathy!
http://www.nbcchicago.com/around-town/f ... 82004.html
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Post #759 - July 13th, 2010, 5:02 amVery nice Cathy, loved your line "......like the gathering of all the needles in the haystack."
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Post #760 - July 13th, 2010, 6:56 amLoved the 3D effect with Ricardo's mushroom."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #761 - July 13th, 2010, 6:57 amDavid Hammond wrote:Loved the 3D effect with Ricardo's mushroom.
Phew! So it wasn't just me who saw that.
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Post #762 - July 13th, 2010, 9:38 amSo delighted to see Cathy on the news last night! What an unexpected treat...
You looked like you were just setting the table and ready for a couple of us to sit down and join you!
What time, now?
Nice PR
Great job, Cathy!
our own TV star...
"If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #763 - July 13th, 2010, 9:42 amDavid Hammond wrote:Loved the 3D effect with Ricardo's mushroom.
I enjoyed the whole segment
I particularly enjoyed the psychedelic effect they used on the mushroom.
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Post #764 - July 13th, 2010, 12:30 pmHi,
I'm glad everyone seems happy with the NBC segment. The angle of a secret restaurant was already established when they contacted me. Our picnic is as much a secret as the nose on my face, though I wasn't quite sure how it may fit into their thoughts.
I suggested bringing props, because a naked table wouldn't do much for anyone. Louisa Chu nicely strategized with me on how to reply to likely questions. In the end, you are at the mercy of an editor who can make you look good or otherwise.
From your responses, I can finally get around to watching the segment without a lot to worry about.
Thanks, friends!
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #765 - July 13th, 2010, 1:43 pmCan I have some of that sandwich?
Nice work, Cathy!
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Post #766 - July 14th, 2010, 6:11 pmI watched that segment on underground dining and it was a very nice surprise to see LTH content take up a huge chunk of the report.
Great job!
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Post #767 - July 14th, 2010, 6:50 pmCount me in as being impressed as well. Great job Cathyhttp://www.wienerandstillchampion.com/
Twitter: Wasc
Instagram: Wascevanston
How fast can you eat a 3lb burger?
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Post #768 - July 15th, 2010, 11:28 amLTHer Rob Lopata (aka Pigmon) has a fantastic piece in this week's Reader about Chinese cuisine in the western suburbs . . .Rob Lopata @ The Reader wrote:In 1975 the newly established Bell Labs brought a large influx of Taiwanese engineers, scientists, and other professionals to then-rural Naperville. Soon after, the company founded the Northern Chinese Association (now the Northern Illinois Chinese Association) to help the large numbers of new expats integrate into mainstream American society. As the population grew, other Asian organizations arose to serve the community, including the Naperville Chinese School, which holds weekly Mandarin classes, and the Xilin Asian Community Center, a nonprofit that runs after-school and senior programs and hosts the annual Lantern Festival, featuring the kung-fu mastery of Shaolin monks.
Chinese restaurants in the western suburbs tend to reflect both regional allegiances and a regard for the pan-Asian community. Taiwanese-owned Fabulous Noodles (4663 Old Tavern Rd., Lisle, 630-305-8868, fabulousnoodles.com) prepares amazingly good renditions of Cantonese classics like beef with bitter melon over wok-blistered chow fun noodles or lo bak go, panfried turnip cake studded with nuggets of crispy cured pork. Yet the chef has the chops to switch gears and deliver a rock-solid version of northern-style vegetarian chicken (marinated tofu skin rolled and filled with bamboo shoots and shiitakes) or Hong Kong-style wonton noodle soup, as well as chop suey and kung pao. The former co-owners of Fabulous Noodles execute an almost identical menu equally well at Noodles Delight (853 E. Nerge, Roselle, 630-307-1010, noodlesdelight.com).
Ma Bell's Culinary Legacy
Nice job, Rob!
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #769 - July 15th, 2010, 2:23 pmWhat kind of sandwich was in anyway Cathy?
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Post #770 - July 15th, 2010, 2:46 pmrazbry wrote:What kind of sandwich was in anyway Cathy?
If I had to guess, I'd say muffuletta.
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Post #771 - July 15th, 2010, 3:26 pmKhaopaat wrote:razbry wrote:What kind of sandwich was in anyway Cathy?
If I had to guess, I'd say muffuletta.
Exactly! The bread was from Maria's Bakery.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #772 - July 15th, 2010, 4:12 pmAh...now I can vouch for Maria's bread!
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Post #773 - July 18th, 2010, 2:03 amC2 - thanks for mentioning the ostrich egg. Now I 'll have to come up with something more exotic for this year.
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Post #774 - July 18th, 2010, 2:27 amThis may be a bit late to post (the video is obviously from last winter), but Gus and WaSC were recently featured on television on Beijing, thanks to Voice of America. Moetchandondon and I play minor supporting roles. Reportedly, it will be translated to 100+languages, and shown all over the globe, except in the US.
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Post #775 - July 18th, 2010, 9:29 amnr706 wrote:C2 - thanks for mentioning the ostrich egg. Now I 'll have to come up with something more exotic for this year.
You're welcome. It's fun to keep this a challenge.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #776 - August 4th, 2010, 3:19 pmOur friends happy_stomach and hellodali discuss Fork and the Road for WCIU
Here's the Fork and the Road feature on WCIU's morning program.
Looking good ladies!
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #777 - August 6th, 2010, 8:26 amI will be guest-blogging Grub Street Chicago all next week.
I look forward to Kennyz's scrutiny of every inaccuracy, rumor, and wild-ass speculation.Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #778 - August 6th, 2010, 10:30 amMike G wrote:I will be guest-blogging Grub Street Chicago all next week.
I look forward to Kennyz's scrutiny of every inaccuracy, rumor, and wild-ass speculation.
Don't forget the unforewarned spoilers.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #779 - August 6th, 2010, 10:43 amI could just give you the next three seasons of Top Chef right now. Jenna pulls out a surprise upset over Hans-Erik and Sparky in Top Chef 9: Muncie with her Corn Nuts Three Ways.Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #780 - August 6th, 2010, 10:55 amMike G wrote:I will be guest-blogging Grub Street Chicago all next week.
I look forward to Kennyz's scrutiny of every inaccuracy, rumor, and wild-ass speculation.
If you write anything that is just a wee bit more than a wordy summary of someone else's blog or LTHForum post, it will be a major step forward for Grubstreet. The current version is basically Ronnie's Media Digest in a format that takes 25 times as long to read....defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
