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Stone Crabs/Food Writing

JeffB | Oct 29, 200310:45 AM

From time to time I bemoan the state of food writing in our major dailies and provide, for contrast, links to the often excellent food features published by the St. Petersburg Times. The St. Pete Times is a fine independent regional paper that few Chicagoans (or New Yorkers or Californians) are likely to stumble on. It has nothing near the resources or raw material (in terms of subject matter) of the Trib and SunTimes. One might understand falling short of the food writing in the big NY or SF papers, but why can a little paper in an area (accross the bay from my hometown) with little truly great chow, aside from Cuban, shrimp and fried grouper, do so much better. Today's paper has a great piece on the stone crab industry. I think it belongs on this Board for the reason stated, but also because Chicago is probably the best place north of Orlando to get stone crab in season owing to the Joe's Stone Crab venture with Melman and Bob Chinn's. The East Bank Club also get's Joe's claws from Miami, FYI. That and the fact that a plurality of Tampa Bay retirees hail from Chicago.


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