Structure of a Stacey Greenberg article
Me, me, me, me...look at me. Food.
Look what I did. Food. I'm special.
Over here...look at me.
Boscos's has a hot wing pizza with a ranch base, blue cheese crumbles, celery and chicken chunks, it's pretty good. Also, while it's a chain, Mellow Mushroom has a pretty good buffalo chicken pizza. Now if only Little Italy would get onboard..
Ne1 wanna match collard cooking? Do we include shrimp?
Why did you waste my time?
The Salt and Pepper Shrimp is yummy and doesn't have a ton of noodles with it, if you're looking for something lighter!
I am so excited about this!!
Hi, I am one of the co-founders of Nourishe. There are lots of great questions here about cross contamination and our products so I thought I'd jump in on the discussion...despite the fact it's been a while since these comments were posted.
Gluten free (GF) seems to be the fastest growing food product segment and it can definitely be difficult to know what is safe to purchase. Especially if the product is not certified GF. I am gluten sensitive which is not nearly as serious as celiac disease, but I definitely understand what it feels like to be "glutened." I am hopeful the new FDA requirements around GF will create positive change within the food industry even though many feel it does not go far enough.
We do use The Cannery facility which also handles wheat. Our production is purposely limited to times when the facility is not in use by anyone else. We use a "prep" area not located in the baking/kitchen area. All surfaces are stainless steel and sanitized before starting. We use only our own equipment, including our own dedicated mixer (we bought it new).
We are currently implementing regular gluten testing on batches of finished mix. Almost every ingredient we source is certified gluten free. The few that aren't are randomly tested and we are constantly on the lookout for certified GF sources. Our ingredients are also double sealed and stored in containers with lids to prevent contamination during storage.
Our baking mixes are not certified gluten free, as it is quite costly (like certified organic) and not feasible for us until we have a dedicated GF facility. It is in the future plans as we grow. We certainly understand that many celiacs will not be comfortable purchasing our product until we are certified GF.
The Trolley Stop and it's owners have been a fantastic business partner. They currently carry our mixes in their market. And while I completely understand commentor kalisah about wanting prepared baked goods versus mixes, we are not prepared to enter that business until we can ensure that what we are serving meets every standard, both the federal guidelines and those we set for ourselves.
We welcome any questions. You can email me at nicole (at) nourishe.me. - Nicole Heckman, Nourishe Co-Founder
OMG! OMG! "RUN" don't walk to "Blues City Hot Dogs"! Absolutely unbelievable! Iymon and Macy made our visit so nice! I can't wait to come back ;p
Mark and I are going to walk down and have lunch with our neighbor "Blues City Hot Dogs" today on Highland! We can't wait! Sounds awesome!
I agree about store-bought. It is easy to make but its a lot easier to just pick it up if its good. Been eating Pimento cheese since the mid 1940's Billious
It's been scientifically proven that people who prefer non-frozen desserts are weirdo's.
BTW - I love that your profile pic affirms your comment.
Cookies are so much way better than frozen desserts. Any non-frozen sweet is better than most any frozen sweet.
Cookies? Seriously, what is wrong with you people?
I also prefer cookies over frozen desserts. There, I said it.
Nice. Another taco place. Can't have too many of those I guess.
I'm glad the Square is seeing some overdue revitalization. There really wasn't any good reason to let it die when Beale Street/Downtown "revitalized." Memphis is large enough to support more than one "destination area." If the right businesses locate there - I don't care, frankly, if they're local or not, as long as they're good - it will help the area as a whole. When I moved out of Midtown about 20 yrs. ago, there was a lack of decent retail, restaurants, and grocery options. I found myself going "east" for almost everything including a grocery store with a real selection and decent, reasonably safe parking lot. (and, as a professional musician...all the decent-paying gigs moved east too.) If the Square keeps its upward swing going, that 25 min. drive from Cordova to patronize those businesses will seem much shorter!
My daughter said, "Sorry Mom, but this pimento cheese is better than yours!" And my homemade pimento cheese is hard to beat according to both my children!!! I tried Tom's pimento cheese and I must say it is really wonderful !!!
Bar Louie is where Lafayette's Music Room used to be.
I prefer eating local, but above all else, I want quality. That's what matters most.
OMG OMG OMG. I cannot wait to buy a $15.00 cupcake. OMG!!!!
By Louis Goggans
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