WBEZ 91.5 Chicago

Beer for toys? Yes! Bring in a toy to Goose Island Clybourn brewpup's Holiday Toy Drive and get a $5 voucher to the pub. Plus, the more toys they collect, the more seasonal, limited edition holiday beers they release!

Chef Jackie Shen's Esperenza Gourmet Fudge is back! What's that, you ask? Chef Shen, of course, is the creator of the fabled Chocolate Bag, and it's her fudge recipe, using Callebaut chocolate, and packaged by participants of Esperenza's Coleridge Adult Day Program, teaching vocational skills to people with developmental disabilities. Order your fudge—with or without nuts—before December 20.

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The Sun-Times goes behind a paywall today. Kinda, sorta. It's the kind of paywall where you get 20 free page views per every 30 days, before you need to pay to read more. My pageviews will be eaten up by police blotters—39 suburban papers are included too—and the Food section.

But it just won't be the same.

Food Editor Janet Rausa Fuller is leaving the paper after 13 years. Her final section came out yesterday. The section will go on under Sue Ontiveros, who was Food Editor for decade, before Janet took over for the last four years.

Janet was my editor there. She's a rare straight shooter, a writer's editor, out in the field reporting, and was essentially the entire section herself. There's no staff of food writers, much less test kitchen chefs. There's not even a test kitchen. It was just Janet, with freelance writers, and occasionally writing chefs.

I spoke with Janet recently by phone, she at her desk, after initially replying to her email announcement by asking, "WHAT?!"

I asked her how she's doing.

"It's been interesting, but it's all good," she said. "I'm super excited. It's time to move on."

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Winter is coming so it's not only tradition but practically a matter of survival to dig into the signature Mrs. Hering's Chicken Pot Pie under the Great Tree in the Walnut Room at Marshall Field's (aka Macy's) on State Street.

Monday, December 5

The Illinois Mycological Association (aka Mushroom Club) gathers for their Season Party at the North Park Village Nature Center. It's members only but open to membership, which means you don't have to be a mycologist to join, though you're probably a mycophagist and maybe even a mycophile.

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Did you know you're supposed to give canning jars back?

Me neither.

With the renaissance of home canning, and imminent holiday gifting, the rules of canning jar etiquette will surely be tested—perhaps re-written—and definitely broken.

"I try not to pay attention, but it does irk me when I don't get the jar back," said my dear friend and master canner, Catherine Lambrecht, "But I'm not like my one friend who won't give something to someone again if the jar's not returned."

Cathy pointed out the obvious to me: canning jars are meant to be re-used—for canning—and not simply recycled.

There are exceptions to the rules, of course.

My French chef friend Armand Arnal gave me a 1 liter Le Parfait Super Jar filled with preserved rare, red-fleshed Pêche de vigne. The peaches, vintage September 2007, are long-gone, and the jar kept. Armand knew he was sending it out into the world with me.

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Sadly I'm not going to make it over to Kuma's in time to get the Sleep burger tonight, but it's woven into my thinking about Thanksgiving flavours, cooking, and creating original recipes.

In another life I produced radio, and had a woman on as a guest who could guess where you grew up, if you told her your childhood Thanksgiving dinner. I cannot remember her name, and my Google fu fails me. Anyone know whom I'm talking about? If yes, please post in the comments below.

While the Sleep burger deserves the worship it so righteously receives, it's not my Thanksgiving. So I created my own tribute burger, with my own culinary history: the Om.

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Just when you thought it was time to start that post-Thanksgiving fast: NO! The season of feasting has just begun!

In case you're still craving tryptophan, get yourself to Kuma's Corner in the next couple of days. These are the final hours of Sleep, as in the legendary burger: a turkey patty topped with tempura fried stuffing, turkey gravy, fried sage leaves, and cranberry jelly slices. It's only available until the end of November, or while ingredients last, until its return next year—perhaps. While the burger's named in honour of the stoner doom metal band bien sûr, I like to call this kreation, Kuma's Koma.

The Christkindlmarket is back at Daley Plaza until Christmas Eve, and there are not one but two vendors doing currywurst!

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Now that it's the week of Thanksgiving, it's the right time around here to blog about the food, according to some. Others have gone ahead and done it anyway—and may now want to cover their eyes, because I am going to tell you the truth about pumpkin pie.

Please don't get me wrong. I believe in Santa Claus and the Easter Bunny. I also believe that Native Americans saved the Pilgrims at Plymouth from starvation and all together they celebrated with the first Thanksgiving dinner.

I want to believe.

But when faced with facts, sometimes it's hard to believe what you once believed. And that's OK. Sometimes, it's even better.

So the truth about pumpkin pie? Or should I say truths? There are many. Ready?

SPOILER ALERT! SPOILER ALERT!

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