Food

Mutants for Monsanto are offering prizes for videos about genetically modified organisms, or GMOs. Videos should be up to five minutes, placed on YouTube, and sent to Mutants for Monsanto via email before 11:59 p.m. Oct. 30.

We tend to associate pulled pork with Southern-style barbecue. But for this hearty fall soup, we decided to take our favorite moist and tender pork in a decidedly Japanese direction. We started by marinating medallions of pork tenderloin in garlic and oil. Time is your friend here, so don’t hesitate to let it go overnight. Then we saute onions and shiitake mushrooms until brown, and bring that and the pork to a simmer in chicken broth. Once the pork is tender, we use forks to pull it into delicious strands.

Quick look: In honor of its 75th anniversary, Ivar’s, the iconic Seattle seafood eatery, has compiled a collection of favorite recipes, including its Famous Puget Sound White Clam Chowder and Legendary Clam Nectar, or clam stock. Ivar’s founder, or “flounder,” the late Ivar Haglund, was famous along the waterfront for his practical jokes and publicity stunts. Packed with puns, vintage cartoons and Ivar’s oft-repeated motto “Keep Clam,” the cookbook keeps with tradition, presenting some of Ivar’s most well-known pranks along with its history, or “fishstory,” and recipes for its sought-after seafood dishes. What’s inside: There might not be a more quintessential Seattle moment than filling up on Ivar’s fish and chips while waiting in the rain for the ferry. This cookbook – a first for Ivar’s – not only offers the recipe for those famous fish-and-chips, it captures the spirit of the Seattle institution. The book’s 60-some recipes come with helpings of humor, pride and a sense of nostalgia. There’s a copy of a 1950s-era menu, lots of vintage photographs, and Ivar’s trivia.

Buying wine in time for Halloween can help create special Christmas memories for children in need. Part of the proceeds of the annual Harvest Moon & HalloWine Auction will benefit North Pole Adventures Spokane Fantasy Flight, which provides a holiday celebration for impoverished and at-risk children.

This week’s Fresh Sheet is full of all kinds of cooking or food-related classes. Serious fun for serious foodies

Quick look: With recipes like Saison and Clementine Cornish Game Hens with Roasted Vegetables and Dunkel-Braised Lamb Shanks, this craft brew lovers’ cooking companion confirms there’s much more to beer food than traditional bar food. What’s inside: Beer for breakfast. Beer for small bites, lunch and dinner. Even beer for dessert. This well-organized collection revolves around the premise that’s articulated in the third sentence of the introduction: “I firmly believe that beer pairs better than wine with food.” Recipes – from Bourbon Sweet Potato Tarts with Imperial Stout Sauce to Hopocalypse Ceviche, Cocoa-Crusted Pork Tenderloin and Duck Chiles Rellenos – go for big flavor. The book includes barbecue, burgers, regional specialties, sides, soups, salads, sauces, spreads and beery twists on dishes like macaroni and cheese, paella and pumpkin pie. Recipes include brewery profiles. Many also feature a list of recommended beer pairings. Beer isn’t a key ingredient in every recipe. But it shows up in some unexpected places: Beer-mosas for brunch and He’Brew Origin Pomegranate Cheesecake, Pale Ale Pineapple Brown Sugar Cupcakes and Beer Sorbet for dessert. Suggested brewery-peppered road trips – the closest is Portland – are included at the back of the book.

IDAHO Wednesdays

Einstein Bros. opens new store Einstein Bros. Bagels opened a location at Gonzaga University last month. Tuesday morning, it’s hosting an official grand opening celebration.

EJ's Garden Bistro announces closure