SHEBOYGAN - Imagine if Sheboygan had produce stands at bus stops, or if people bought more of their produce from local farmers than grocery stores. Imagine if people used more space in their own yards to grow vegetables, rather than grass.
If those ideas became reality, maybe food access wouldn t be the problem it is for downtown residents like Betty Klub, who pays a neighbor $10 for rides to the store, or Stacey Childs, who said she gained 100 pounds because she can t find nutritious food she can afford within walking distance.
Grocery stores have become scarce in downtown Sheboygan. There are no full-service stores within a mile s walk of downtown, where many of the city s elderly and people without vehicles live. Some would even consider it a food desert. But without buy-in from large grocers, city leaders say, Sheboygan will need to get creative to improve food access for its residents.
Celebrated chef plants farm-focused restaurant and market in Austin suburb
Celebrated chef plants farm-focused restaurant in Austin suburb Jan 6, 2021, 12:59 pm Celebrated Austin chef Sonya Cote expands her culinary empire with her new Store House Market + Eatery in Bastrop.
Photo courtesy of Eden East Bastrop just got a little more chef-y. The “most historic small town in Texas,” is the new home to acclaimed Austin chef Sonya Cote’s latest culinary venture, Store House Market + Eatery, opening Wednesday, January 6. The restaurant and market, which will highlight seasonal products and hyperlocal ingredients, as expected from Austin’s premier locavore chef, is located downtown at 813 Main St. in a historic, two-building complex that includes a sprawling courtyard, an indoor/outdoor bar, and plenty of local charm.
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Most of us who enjoy steak tartare, preferably with a high pile of hot fries on the side, know it from eating it in a restaurant or a bistro and not from preparing it at home. But the dish is not difficult to make after all, it involves zero cooking. In fact, making a batch doesn’t require much more than a butcher you trust, a very sharp knife, clean hands, and freezingly cold bowls and plates.
Tartare is served “dressed” with any number of possible sauces, which are enlivening and essential, but the dish is obviously all about the meat: you want the best, most vibrantly delicious beef you can find. The cut? A lean one, but the cut is less important than the quality. Riad Nasr, of the restaurant Frenchette, who, during his time as a chef at Balthazar and Minetta Tavern, might well have sold more steak tartare than any other individual in the history of New York City meat eating, makes his from whatever is at hand. “Filet is good,” he told me, �