Well, okay, it's not quite watermelon season just yet, but the spring growing season is upon us for sure. Berries, veggies, and other tasty things to eat are going to be bursting out all over — I can almost taste the first homegrown tomato of the year now. Here's what's happening in the world of Arkansas food:
*Returning market: The Bernice Garden has announced April 14th as the opening date for this season's farmers market. This Sunday market was a lot of fun last year, from the Laughing Stock Farms figs I couldn't get enough of to the locally grown and sourced herbs, cheeses, meats, and other goodies from a whole host of vendors.
*The REAL March Madness: If you all haven't noticed, us Little Rockers take hamburgers pretty seriously, so much so that there's actually something called the "Little Rock Burger Caucus." Gentleman and scholar Joel DiPippa is keeping us up-to-date on their current "Best Burger" bracket, so if you like seared ground beef as much as we do, go check out the scoring on the Southern Ash Blog.
*More time for hunting eggs: Not in the mood to cook Easter dinner? Let the geniuses at Boulevard Bread do it for you. Menus available at the Heights location.
*Not so bad after all: University of Arkansas meat scientist (and concerned mom) Dr. Janeal Yancey shared a post on Twitter last week detailing the truth about "Lean Finely-Textured Beef" a.k.a. "pink slime." Dr. Yancey is not only an expert on meat, she's also very knowledgeable about food safety and can speak about this stuff from first-hand experience. Worth a read.
*Second Thursdays: SoMa Second Thursday is this week, so if you're in the mood to go food trucking, that's the night to do it. At the Bernice Garden from 5-8.
*Into the lion's den: Eat Arkansas reader and food blogger Kevin Shalin appeared this morning on 96.5 The Voice with Alice Stewart, who is trying to work some local food talk into her morning show. And although my own personal politics and Ms. Stewart's don't exactly jive, I'll be calling in tomorrow to chat with her myself about how my wife and I got into this whole food writing business. So if you want to flip over to talk radio for a minute, I'll be on around 6:18 tomorrow.
That's all the food news I've got — be sure to catch us up in the comments with all the things you've learned this week.
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