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Food News – Downtown butcher looking to expand

Catching up on food news from the past week and food happenings around the region, with a sprinkling of other interesting tidbits from around the Web. Look for this every Thursday. Submit events to ebattle@freelancestar.com.

- Shop -

Olde Towne Butcher Lee Russell could be expanding into a bigger space on William Street in downtown Fredericksburg this summer. Bill Freehling has details here of Russell’s plans to lease space at the corner of William and Charles streets to expand his offerings of meats, local eggs, fresh dairy products, local produce and other grocery items. OTB’s cheddar bacon burgers saved dinner hour at my house last night, so this is good news.

The King George Farmers Market will have its credit card machine up and running on Saturday. That means that you can use your credit card to purchase tokens to use with market vendors. It also means that SNAP/EBT customers can use their benefits at the market, and can receive up to $10 in matching funds per week per customer to help bring fresh local foods into their homes. Market manager DeLaura Padovan says the match will be available until the grant money that makes it possible runs out.

Fredericksburg farmers market customers should note that there’s now additional parking for the market available at the former Fredericksburg Hardware property. Find details here.

- Dine -

A German-themed restaurant recently opened for business on U.S. 1 near Quantico in Stafford County. See Cathy Jett’s story on The Roadhaus Eatery and Bier Garten here.

This week’s review: Ally’s on the Lake in Lake Anna

- Cook -

The minimum safe cooking temperature for pork has officially been lowered to 145 degrees, from 160 degrees, by the U.S. Department of Agriculture. According to The New York Times:

The agency said that after pork hits the target internal temperature, it should be allowed to rest for three minutes, while its temperature rises a few more degrees. That should be enough to kill any harmful bacteria, but the meat should be juicy and may look pink. The same temperature guidelines already apply to whole cuts of beef, lamb and veal.

You should still cook ground pork, beef, lamb and veal to 160 degrees, the feds say.

- Live -

The role of women in American agriculture will be examined tonight as the King George Farmers Market screens the movie, “Ladies of the Land” at the Smoot Memorial Library. This is the final installment of the market organization’s spring film series. Doors open at 6:30 p.m. and the show starts at 6:45. Free and open to the public.

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Permalink: http://news.fredericksburg.com/frontburner/2011/05/26/539/

  • http://alphageekfood.blogspot.com/ alphageek

    Good to hear that pork can be cooked without destroying it. If only I could convince everyone of that.

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