These are what I believe to be LA's most exciting breakfast options, because, as much as we should all be eating kale scrambles every morning, that doesn't mean I find it very fun to pay someone to make them for me.
Many people are unaware that animal byproducts are used in a host of places in the food and beverage industry, often hidden in products that you might never suspect. A key area in which animal products are often unexpectedly present? Wine.
Shrimp account for nearly a quarter of the nation's seafood consumption. But these numbers do not bode well for the sustainable seafood movement because shrimp is a tough item to source responsibly in the quantities it is currently consumed.
Growing up in Washington state, I had few opportunities to enjoy decent examples of this ubiquitous American dish beyond KFC and Hungry Man dinners, so now I immensely enjoy living in a city that is rife with chicken choices.
Any Chicagoan can see that the closest body of water is not anywhere you'd want to go fishing. Still, here are some spots in Chicago that take large measures to serve up solid seafood options year round.
When it comes to barbecue, Chicago isn't usually the first city to come to mind. "Chicago Style" barbecue is a questionable mix of techniques often involving a combination of dry rub, sauce, and usually some slow roasting or even boiling of ribs.