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Veg Out With This New Video

Rick Bonino Food Editor

Tomorrow is the Great American Meatout, the annual event where such celebrities as Rue McClanahan, Casey Kasem and James Cromwell (the pig’s pal in “Babe,” remember?) ask people to stop eating meat for at least one day.

There’s nothing too tricky about that. But if you want to try a meatless diet for longer than a day, it’s good to get some expert advice.

“The Healthy Vegetarian,” a 70-minute video, includes both philosophical and practical information from an environmentalist, a nutritionist, and a vegetarian mother and son. There’s also a tour of a health-food store and a cooking demonstration, with enclosed recipe cards.

The video costs $19.95, plus $4 shipping and handling. To order, call (800) 382-4082, or write to Jupiter Moon Productions, 2 Fawn Lane, Westbury, NY 11590.

What a crock

In response to our recent story on beef brisket, Doug Gallaher of Sandpoint e-mailed to say he’s discovered the secret to tender brisket every time: cook it in a crockpot. “You can put it in frozen or fresh, spiced or plain,” he says. “Just cook it on high until it’s right for you, or until you remember to take it out of the pot. I honestly don’t think you can hurt it.”

Kitchen soups

Progresso soups and Woman’s Day magazine are offering a $10,000 prize for the best original homemade soup recipe, with the winner possibly added to Progresso’s product line.

Entry deadline is April 18. For complete rules, check the March 4 issue of Woman’s Day or send a stamped, self-addressed envelope to: The Taste of Homemade Soup Recipe Contest, 7008 Highway Seven, Minneapolis, MN 55426.

No veal Oscar?

In case you’re not invited to the Academy of Motion Picture Arts and Sciences’ Governors Ball following the Oscar awards ceremony Monday night, here’s the Wolfgang Puck menu you’ll be missing:

Roasted new potatoes with caviar; chinois vegetable spring rolls with apricot mustard sauce; smoked sturgeon on crisp potato galettes; pizza with smoked salmon and dill cream; marinated lobster salad; artichokes with white truffle vinaigrette; chopped chino ranch vegetable salad; asparagus with orange mustard; tuna tataki with wasabi cream; Parmesan bread sticks wrapped with prosciutto; smoked salmon on an Oscar-shaped matzo; roasted salmon with horseradish mashed potatoes and tomato basil fondue; chinois rack of lamb with mint cilantro vinaigrette and stir-fried vegetables, and Oscar’s Decadent Delights for dessert.

Losing nominees will apparently bring their own sour grapes.

, DataTimes MEMO: We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.

We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.