Barbeque News Archive - 20-Oct-2007
Ballard's Shilshole Bay Marina is modernizing in a big way, but working-class sailors -- an increasingly rare breed -- are getting squeezed out.
A bicyclist was badly injured Friday when she was struck by a vehicle traveling on MacGregor Down Road.
Main Street's A Touch of Claas Salon was eerily quiet Thursday. With no electricity, Linda Jones was cutting clients' hair and doing perms hair in the dark, but couldn't offer to blow dry. Her masseuse was able to keep his appointments - but with no background music. Jones also couldn't serve lunch at her teashop.
The 11th annual Ironstone Concours d?Elegance was held Saturday, raising a large amount of money for local and statewide student agricultural programs and projects.
Mike Davis will be in Canton Friday in defense of his 2006 Kansas City Barbeque Society national title, driving all the way from Marietta ? Marietta, Oklahoma. Just off I-35 about half way between Dallas and Oklahoma City. Davis and wife Debbie are just one of the more than 20 professional barbecue teams competing in the first Cherokee Pignic, a smoked meat cook-off sponsored by the Cherokee ...
With the right choice of condiments, seasonings or sauces, ordinary food can go from "blah" to "ahh" -- with a boost in nutritional value. According to a dietary professor, "We eat with our eyes, and choosing colorful condiments can enhance the nutritional value of a routine food."
