On the Menu: Chili

Christmas is near, and even more culinary traditions will grace tables across America.

Oh, man - us foodies have been waiting all year for this holiday. Lots of homemade, once-a-year dishes to share with family and friends.

The leaves and temperature are falling suddenly. Baseball season is winding down. Football season has wound up. Horror movie season is finally here, and food cook-offs are abundant. It's fall, y'all.

I had coffee recently with a former student to hear about her new family member – a baby girl. She said she enjoyed listening to my show and was wondering why I hadn’t talked about one of her, and the younger generations, favorite foods.

It was born 100-years ago in Tijuana, Mexico, to an Italian immigrant who is said to have invented the dish on July 4, 1924, at his restaurant, Caesar's Place, in the Hotel Caesar.

In a lighthearted survey taken in 2020 by a San Francisco PR firm, participants were asked “What best describes your attitude towards fried chicken”? Fifty percent said they love it. Sixteen percent said that they would marry fried chicken if they could.

I have a question for you. When I ask, "What is American food?" You say…

I started seeing the smoke and smelling the grills from my neighbors’ yards recently. My Weber’s cleaned up, newly accessorized, and ready to fire up. So, that means - it’s salad season.

I consider myself a hearty eater. I love veggies and stuff – I eat a lot of them during the week, but by the weekend, my body is ready for a date with some satisfying food.

Spring arrived March 19, at 10:06 p.m. Central Daylight Time. Spring symbolizes many things, like starting over, baseball, bunnies, baby chicks – and planting the bounty of fresh produce that awaits us in summer and fall. The bounty that I will be awaiting is collard greens.