Monday, November 30, 2009

"Eating Animals": a Hungry Memphis Review

Posted By on Mon, Nov 30, 2009 at 1:07 PM

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Eating Animals
By Jonathan Safran Foer
Little, Brown, 267 pp., $25.99


If ignorance is bliss, then making eye contact with a pig seconds before it’s slaughtered is another thing altogether. The guy having the swine face-time is novelist Jonathan Safran Foer, who, after the birth of his son, was driven to explore what “eating animals” really means.

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Friday, November 27, 2009

Wednesday, November 25, 2009

Season's Greetings

Posted By on Wed, Nov 25, 2009 at 4:18 PM

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This Christmas card is both cute and disgusting. In other words, it's perfect.

Learn more here.

Tuesday, November 24, 2009

A Very Organic Holiday Meal

Posted By on Tue, Nov 24, 2009 at 7:16 AM

Butter, cranberries, and turkey from West Wind
  • Simone Wilson
  • Butter, cranberries, and turkey from West Wind

“They’re very affectionate animals,” says Kimberly Cole of her pasture-raised turkeys.

Cole, with her husband Ralph, owns West Wind Farms, a certified-organic livestock farm in Morgan County, Tennessee, about two hours east of Nashville. She estimates the farm delivered 1,000 fresh turkeys for this upcoming Thanksgiving.

It’s too late to order a turkey for Thursday, but there’s plenty of time for Christmas.

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Monday, November 23, 2009

Poplar Perk'N Opens

Posted By on Mon, Nov 23, 2009 at 7:34 PM

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Listen up java junkies: A new coffee bar has opened at the corner of Perkins and Poplar in the former High Point Coffee location.

Called Poplar Perk’N (how cute is that?), the coffee bar is serving a menu of coffees, lattes, blended drinks, and strawberry and mango smoothies seven days a week.

“We opened the doors this morning, and the people started coming,” owner Jimmy Whidden said Monday. “This is an unbelievable location. I’ve lived within five miles of this intersection my whole life.”

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In Praise of the Slow Braise

Posted By on Mon, Nov 23, 2009 at 3:55 PM

I think I’m possessed. It started with the slow-braised ribs and grits from Felicia Suzanne’s, and now the words slow braised hypnotize my senses. Once I spot them on a menu, I can’t order anything else.

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