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Forget Foreign Policy, Food Is A Matter Of State

Rick Bonino Food Editor

It could be argued that no American president has appreciated a good meal as much as William Jefferson Clinton (with the possible exception of William Howard Taft, who tipped the scales at more than 300 pounds).

But food has been a chief concern of many chief executives, based on their writings. Here are some samples, from an exhibit called “The First Stomach” at the Culinary Archives and Museum of Johnson & Wales University in Providence, Rhode Island.

Ulysses S. Grant: “Dear Julia: Can’t you have some champagne and cake - say two bottles - brought up for the Cabinet while we are awaiting the arrival of the Committee of the two houses of Congress to announce their readiness to receive the Message?” Warren G. Harding: “I didn’t have a very good night the evening you were here, but the pheasants and venison were very fine. The pity is that we never get any Limburger and onions, but I guess the town smells bad enough without them.”

Grover Cleveland: “I have received through our friend Mr. Villard some of the most beautiful apples I have ever seen … a state that can produce such fruit as that which has decorated my table since the apples reached me, ought to be able to produce anything - even a Democratic majority.”

No yolking matter

A few fascinating facts in honor of National Egg Month (wake up, we’re in the middle of it already):

A hen requires about 24 to 26 hours to produce an egg. Half an hour later, she starts all over again.

An egg shell may have as many as 17,000 tiny pores on its surface (almost as many as Marlon Brando), which can absorb odors and flavors.

Eggs are therefore best stored in their cartons, and can be kept refrigerated for at least four to five weeks past the pack date.

Egg yolks and whites separate best when cold, but whites will beat to a better volume if they’re allowed to stand at room temperature for 20 to 30 minutes.

Arabian night

We in Spokane are blessed with a few fine Middle Eastern restaurants, but there’s more to the culture than just the food.

The new Middle Eastern Association and Azar’s Restaurants are presenting a festival Saturday at the German-American Society Hall, 25 W. Third, featuring folk dancers and musicians and a raffle of Middle Eastern treasures along with an authentic dinner.

Doors open at 6 p.m., with showtime at 7. Tickets are $20 and available at Azar’s at 2501 N. Monroe (326-7171) and 3818 N. Nevada (487-0132). Reservations are required.