Fox on Food

23/11/2021

The Thanksgiving-themed Fox on Food newsletter went to inboxes this morning, replete with tales of chaos, ambrosia salad and strip clubs. (Like everything Thanksgiving should include!)

There is also a Thanksgiving week cooking/baking timeline to help you get everything on the table in an orderly manner, too. Wondering how local farms maneuvered around pandemic demands for turkey? That's included. So, too, are plenty of recipes. (And a Lenny Bruce reference!)

If you'll be making latkes next week, like me, my secret for perfect latkes is also included.

If you haven't signed up to receive the newsletter directly, you can do so at www.foxonfood.com. In the meantime, here is the newsletter. Thanks for reading and supporting, and please feel free to share your Thanksgiving traditions, stories and questions with me.

Welcome to Thanksgiving week, aka the greatest week of the year for passionate home cooks.I relish the holiday now, but there was a time when Thanksgiving seemed absolutely dreadful. Growing up, Thanksgiving festivities were split between my parents’ families: my dad’s side of the family on Than...

16/09/2021

Wait. Wh-wh-wh-wh-wh-wait.

Chicken pot pie is junk food?

What's a small cake?
What's a Smith Island cake?
WHAT IS PUMPKIN CRUNCH?

https://www.bid-on-equipment.com/blog/post/most-popular-junk-food-in-every-state

02/09/2021

Hot girls drink whatever they want.

(But also, despite what this story wants you to believe about "hot girls," don't do co***ne. If dairy doesn't make you p**p your pants, the co***ne definitely will... if the fentanyl doesn't kill you first.)

https://www.grubstreet.com/2021/08/whole-milk-is-back.html

“Hot girls are ditching the alternatives and are going back to basics.”

01/09/2021

As students head back to school, regardless of learning in a classroom or at home, everyone needs lunch. Just as the pandemic upended the process of education, it also drastically changed how food service workers in school provided lunch.

For some schools, lunch became more nutritious. For others, the quality of the food drastically declined. That was caused by a variety of factors, but the biggest was the affluence a district experiences.

The schools with the wealthiest families didn't benefit the way we might think.

More on this deep, complex and important topic in my story in the Times Union.

https://www.timesunion.com/food/article/School-lunch-presents-nutrition-dilemma-for-some-16422572.php

Parents in some local districts found that take-home lunches provided to students during...

01/09/2021

While it's my gorgeous cream-colored KitchenAid stand mixer that holds a place of prominence on my kitchen counter, it's really my hand mixer that deserves all the love. Thank you Ellen Gray at No More Mr. Nice Pie for including my take on why kitchens need a good hand mixer in this round-up for SAVEUR Magazine.

We tested models, talked to experts, and spoke with manufacturers across the spectrum—here are our seven favorite hand mixers on the market.

31/08/2021

As we round the corner to fall, just a reminder not to yuck anyone's yum.

(Unless of course it's the act of putting ketchup on a sausage past the age of 16. In that case...)

27/08/2021

Happening right now!

26/08/2021

According to franchising information from McDonald's, potential franchise operators need $500,000 in non-borrowed funds (meaning, COLD HARD CASH) to open or take over a franchise location.

With such great wealth disparities between white and BIPOC communities, breaking into lucrative franchise opportunities is hard for Black entrepreneurs. People like Julio Morgan Gillis have found a way to do it, though, building off his mother's legacy as a franchise owner to open six McDonald's locations in New York.

Read my story in today's Times Union to learn more about how Gillis is giving back to the community and how his story is only one refrain of Black entrepreneurship for

Julio Morgan Gillis, owner of six McDonald's locations in the Capital Region, will be...

25/08/2021

Cast your eyes on these glorious food photos and get some tips on how to take stunning photos of your meals yourself, courtesy of the photographers I interviewed for this story in tomorrow's Times Union.

Websites and social media accounts with abundant food photos offer delectable feasts for...

27/07/2021

Capital Region residents!

I'm working on a survey for we tip food service workers before and since the pandemic. Can you spare two minutes to offer your thoughts?

Thank you so much for your help!
https://forms.gle/2dgZy7298Xpa5fXS6

A look at how we tip food service workers before, during and since the COVID-19 pandemic.

12/04/2021

Would you pay $200 for a lunchpail? What if it had your dog's portrait painted on it? This company wants you to, I know because I just received a press release about it.
https://modernpicnic.com/products/pet-portrait-tote?variant=39539895828663

NOT YOUR AVERAGE LUNCHBOX In celebration of National Pet day, we launched a limited edition pet portrait collection. With our hand-painted custom lunch bags, you are now able to, not only feel, but also show your appreciation for your pet! *PET IMAGE GUIDELINES* - Please upload a full body image of....

09/04/2021

If I'm good for anything, it's imposing my Yankee mentality for hardiness on other people. Seen here, in my first piece for NBC News, my thoughts on why we need to toughen-up when it comes to safe outdoor dining year-round post-pandemic. I hope you'll give it a read!

This era has shown us that going out to eat can mean more than an overstuffed booth and an overly fussy menu. It does almost everywhere else in the world.

06/04/2021

I spent some time going through my cookbooks this weekend. They feel like old friends.

What's your go-to cookbook?

29/03/2021

A classic recipe for springtime, a lovely egg braid that weaves together strands of brioche with dyed eggs for a festive addition to the feasting table.

Recipe can be found here: http://deanna-fox.squarespace.com/the-latest/2021/3/28/easter-egg-braid

25/03/2021

In my attempt to share the story of how overlooked female chefs are in the restaurant world, I committed a rather egregious error. I improperly cited chef Marla Ortega and did not include one very notable achievement: that she is the only local female chef to earn the Certified Executive Chef designation from the American Culinary Federation. As Chef Ortega told me, "you unknowingly still put down women in a story that was meant to highlight them." She was absolutely right, and I appreciate her willingness to chat and my colleague Steve Barnes' swift action in bringing it to my attention. Just because it was a mistake doesn't mean it was forgivable. Thankfully it was changed in the online version of this story, and I'm grateful for those that keep me accountable in my writing.

Anyway, below is the story on why local female chefs feel they don't have the same public adulation as their male counterparts and what we all can do about it.

Rachel Fleischman Mabb said it is time to 86 the “best female chef” category of food...

25/03/2021

This piece ran a few weeks ago but I haven't stopped craving a breakfast sandwich.

Thank you for contributing to the survey and taking that time out of your day!

Whether you call it an eggwich, a BEC or simply a breakfast sandwich, the portable...

14/03/2021

One very overlooked skill in the kitchen is being able to hold a 5-quart or larger Dutch oven with one hand, tilted, while you scrape sauce out with the other.

Seriously... feat of strength. Should be an Olympic sport.

14/03/2021

I knew a man once who could juggle and recite at least to the 30th place of Pi.

I need to use phonic gimmicks to remember even the 4th place.

(And this one should be easy for me to remember... I consume a large container of coffee daily!)

As you gear up for Pi Day tomorrow, here's a clever way to remember the first few digits of pi. (Via Mathematics addicts)

13/03/2021

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(Thanks for your support!)

11/03/2021

What's a nostalgic recipe that you love?

I'm making chicken & rice casserole with cream of chicken soup & frozen veggies tonight. My children have never had this. I'm excited to introduce them to the fine art of 1970s condensed soup cooking.

11/03/2021

Irish soda bread - tis the season! But is the stuff we're eating these days true soda bread?

Nope.

But why?

This is one of those great examples of what immigrant groups prioritize when forced to leave one life behind to start another.

Recipe for an "America-style Irish soda bread" included. I highly recommend you try your hand at making it, even if you don't considering yourself a "baker." It's been my go-to with morning coffee this week.

For the Albany Times Union

It is very likely that the Irish soda bread you have come to love and enjoy each March is...

05/03/2021

In honor of Women's History Month, here are 25 women around the world making change in the food system.

This International Women’s Day, we’re celebrating 25 women working to close the gender gap in the food system including Amy Wu and Elizabeth Mpofu.

04/03/2021

Hi - I'm working on a story about local college students who are using SNAP or relying on food pantries for hunger relief, especially in the time of COVID. If you know of anyone who might be interested in talking for this, please feel free to share this with them. I can be reached on Facebook or at [email protected]

I understand this is an issue that carries a stigma and shame for some, and I will do everything I can to help keep names confidential if needed.

Thank you!

04/03/2021

While some people took on "cooking projects" during the pandemic, most people who were forced to cook at home more just wanted to find ways to cut time, boost flavor and skirt around a lack of general kitchen knowledge. That's why spice blends have experienced a boom during the last year. Here's the story on how some Capital Region-based companies have used those desired to their advantage, in today's Albany Times Union.

Spice blends have accounted for a large percentage of market growth, and local companies...

04/03/2021

This is cool! Any one else have these in their neighborhoods?

03/03/2021

The thing about breweries is that their buildings are usually big and suited to house any sort of industry, so when things like trade agreements (which introduce foreign beer), discrimination (anti-German sentiment during WWI and WWII) and a little thing like PROHIBITION ramp up to bring down the brewing industry, these buildings go on the market for sale or get razed. Those that exist today rarely become breweries again, and my story in the Albany Times Union this week explores why that happens, the general apathy towards history in the beer world and if this process will ever change.

While brewing technology has changed, one thing that has not is that making beer requires...

03/03/2021

Just a reminder that you can still submit your family recipe to the Shaker Heritage Society cookbook project!

Please click the link to complete this form.

03/03/2021

I'm definitely an old fashion drip machine gal. You?