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Day: March 18, 2021

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CLEVELAND, Ohio – In the television show “Mad Men,” a character points out during a critical time for the advertising agency that being stable is a step backward between success and failure.

It was the heart of the question for Don Draper and Co., and it is equally applicable to bars and restaurants during the pandemic.

COVID-19 restrictions almost immediately caused economic instability in the restaurant business. Then the closures started. A year in, with the dust not settled, about 110,000 restaurants – around 17% of eateries – have shut down.

But not everyone is down for the count.

While

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Industry advocates say two House bills, sponsored by Rep. Jim Lilly, R-Park Township, and Rep. Kevin Hertel, D-St. Clair Shores, would allow them to make long-overdue upgrades in the trucks and machinery they use to collect billions of empties each year, crush them to bits, and cart them off to recycling plants.

Those investments, they say, would result in a smoother experience for Michiganders in grocery store bottle rooms, and bring an “element of fairness” for distributor companies that are often small local businesses. 

But environmentalists worry that one of the bills would siphon state funds from their intended use:

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Given San Diego’s perennial inclusion on “Best Weather” lists, we’ve got nearly endless choices for superb al fresco dining, from sunrise breakfast burritos overlooking the 18th hole in Balboa Park to sunset fish tacos on the Embarcadero. Patio dining is hardwired into the culinary landscape of San Diego and with SD County moving into the red tier of COVID-19 restrictions, it’s more important than ever to the survival of our local restaurant industry. 

Red tier restrictions open up restaurants and bars to indoor dining at 25% capacity or 100 guests, whichever is fewer, as well as continuing patio and takeout

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It hasn’t been a great start to the year for pet food manufacturers. First there was a recall of Midwestern Pet Foods products, and earlier in March, we got word that Bravo had recalled its Ground Beef and Performance Dog products due to potentially harmful bacteria contamination concerns.

Now, there’s a new development: On Tuesday, Bravo expanded its voluntary recall to include all of its pet food and bones in all package sizes, according to the Food & Drug Administration.

Bravo’s recall was initially issued following an FDA inspection that found traces of Salmonella and Listeria monocytogenes bacteria. The

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Watecha Bowl, a food truck serving a twist on traditional Lakota fare, is expanding into an express restaurant.

Owner Lawrence West started the food truck in spring 2020, and just a year later is opening the restaurant at 2305 W. Madison St. He’s filling his former Studio 1491 space with the new restaurant.

The food truck will still be in operation, and West is planning to add another truck to his fleet, he hopes that the express restaurant will become a fixture in Sioux Falls.

More:What’s the best restaurant in Sioux Falls? You tell us:

“This is because

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Perfect Oven-Cooked Steak

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Cooking the steak on a low temperature to start ensures an even doneness throughout, and broiling the steaks under high heat creates a glorious crust on the outside. Mastering these two elements will result in a perfect steak — every time.

Technique tip: If you do not have a broiler that you believe gets hot enough to sear a steak (or no broiler at all) you can follow this methodology up until you remove the steaks from the oven the first time. Have a pan on high heat ready

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