day-to-day activities

This Week in Food #248: Sugar and Gastropubs

[gigya-embed src=”http://ui.mevio.com/widgets/mwm/MevioWM.swf” quality=”high” wmode=”transparent” flashvars=”distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php&autoPlay=false&container=false&rssFeed=/%3FmId=8061442%26format=json&playerIdleEnabled=false” bgcolor=”#000000″ name=”Mevio” align=”middle” allowFullScreen=”true” allowScriptAccess=”always”]

We’re on our way to lunch. Where do we usually eat? At a gastropub, right? What’s a gastropub?  Chef Wook Kang and I talk about gastropubs and their proliferation in the last few years. We talk about the Green Door Tavern here in Chicago and many more.  We talk about how to cut back on sugar in baking and cooking. And lastly, I answer some listener mail, one from my own Mom. Thanks for listening and we’ll see you next week.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s