http://hyphenatedchef.com/street-food/ruth-reichl-dishes Exploring the Intersection of Food, Culture and Identity Wed, 18 Aug 2010 19:38:15 -0700 http://wordpress.org/?v=2.8.5 hourly 1 http://hyphenatedchef.com/street-food/ruth-reichl-dishes/comment-page-1#comment-102 Jose Andres Honored for Cultural Achievement — The Hyphenated Chef Tue, 06 Apr 2010 15:31:06 +0000 http://hyphenatedchef.com/?p=171#comment-102 [...] and Co-Owner of Blue Hill and Blue Hill at Stone Barns, editor of the late-great Gourmet magazine Ruth Reichl, Food and Wine editor Dana Corwin and James Beard Foundation president Susan [...] [...] and Co-Owner of Blue Hill and Blue Hill at Stone Barns, editor of the late-great Gourmet magazine Ruth Reichl, Food and Wine editor Dana Corwin and James Beard Foundation president Susan [...]

]]> http://hyphenatedchef.com/street-food/ruth-reichl-dishes/comment-page-1#comment-52 the hyphenated chef Mon, 04 Jan 2010 19:14:00 +0000 http://hyphenatedchef.com/?p=171#comment-52 Hi there, Thea, thanks so much for pointing this out. I do think, though, that many visitors to Mexico hesitate before eating from the cart. My guess is that the real issue is PERCEPTION, not reality -- that is, many of the carts are likely as clean or cleaner than the sit-down restaurants. But people have to hear more perspectives like yours before they will feel comfortable enjoying their bounty. Thanks again for writing and please visit again soon. Hi there, Thea, thanks so much for pointing this out. I do think, though, that many visitors to Mexico hesitate before eating from the cart. My guess is that the real issue is PERCEPTION, not reality — that is, many of the carts are likely as clean or cleaner than the sit-down restaurants. But people have to hear more perspectives like yours before they will feel comfortable enjoying their bounty. Thanks again for writing and please visit again soon.

]]> http://hyphenatedchef.com/street-food/ruth-reichl-dishes/comment-page-1#comment-50 Theabroma Sun, 03 Jan 2010 19:59:25 +0000 http://hyphenatedchef.com/?p=171#comment-50 Dios mio! But people DO eat street food with abandon in Mexico ... and thrive. I can offer up a traveling sisterhood who has shared cart heaven all over Mexico with no ill effects ... other than a touch of muffin-top at the waist and the occasional stain on the blouse. I've been back of the house in high-end kitchens too long: I prefer to see what's going on with my food, rather than have it emerge from behind closed doors! Dios mio! But people DO eat street food with abandon in Mexico … and thrive. I can offer up a traveling sisterhood who has shared cart heaven all over Mexico with no ill effects … other than a touch of muffin-top at the waist and the occasional stain on the blouse. I’ve been back of the house in high-end kitchens too long: I prefer to see what’s going on with my food, rather than have it emerge from behind closed doors!

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