Butcher & the Burger's Chef Al goes half hog - Chicago Journal

Chicago Journal

Butcher & the Burger's Chef Al goes half hog Chicago Journal By REBECCA LOMAX Chef Al Sternweiler shows off a crown roast, his favorite cut, during a butchering class at Butcher & the Burger. Monthly butchery classes on hog, beef, pheasant, duck and other game. Check the website for schedule.

McDonald's burgers: Now without 'pink slime'? - Yahoo! Contributors Network

International Business Times

McDonald's burgers: Now without 'pink slime'? Yahoo! Contributors Network The world's biggest fast food chain is promising revisions to its beef recipe following mounting consumer pressure incited by celebrity chef Jamie Oliver on his TV show Food Revolution. Is the fast food industry turning a new leaf? Pink Slime Removed from McDonald's Burger; Victory for Chef Jamie OliverInternational Business Times McDonald's Is Changing Its Burger Recipe To Take The 'Pink Slime' Out Of Its MeatBusiness Insider Pink Slime, Ammonium Hydroxide Fast Food Ground Beef Additive, Dropped By ...Huffington Post WAVY-TV -Care2.com (blog) -NBC Chicago all 222 news articles »

Looking for a Bigger, Better Burger? - Patch.com

Looking for a Bigger, Better Burger? Patch.com By Jonathan Allen There are plenty of places to get a burger in town, but when Charleston Buger Co. opens on Monday at 2875 Ashley River Road Charlestonians will get a whole menu full of gourmet, certified Angus beef burgers to choose from. Chefs John ...

Waters enters race for circuit clerk as Democrat - Cullman Times Online

Waters enters race for circuit clerk as Democrat Cullman Times Online In 1978, he opened Burger Chef, which later became known as J.Mack's Hamburgers. He then went on to open and operate the first Taco Bell franchise in Cullman, as well as J. Mack's Sporting Goods and Batting Cages. Waters said decades of experience in ... and more »

Citizen Kahan - Chicago Tribune

Citizen Kahan Chicago Tribune This man is no head-tilting ruminator. Paul Kahan takes a bite (one-Mississippi-two) and issues a verdict: "That burger is good. What's the meat?" "It's sirloin and brisket," says Dennis Stover, sous-chef at Big Star, Kahan and Co. and more »