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BARBECUE SEASON IS HERE!

In Chicago in 1956 one of the welders at Weber Brothers Metal Works named George Stephen, made a grill by cutting a metal buoy in half. The Weber folks were already making grills. They’d begun to do that in 1952. But George Stephen made his with said buoy and a giant shift occurred that day.  One hemisphere of his more globe shaped version held the charcoal and the other hemisphere held in the heat and smoke. The cover was as important as the bowl. Bingo! Millions of American backyards soon filled with families charring steaks, burgers, sausage links, chicken, ribs… and more…

Ceviches

Controversies over the birthplace of certain dishes are part of the spice of life and landscape of any cuisine. A spirited discussion revolves around the origin of ceviches. This seafood favorite, made of raw fish and/or barely blanched shellfish marinated in citrus juices and laced with various adornments many maintain, was bestowed upon the world at large via ancient Peru. Or not… Perhaps the most romantic story holds that ceviche was invented so that an Incan emperor, high up in his Andean citadel in Cusco, could enjoy fresh fish despite his remote location from the sea. The fish,…