WBEZ | ina pinkney http://www.wbez.org/tags/ina-pinkney Latest from WBEZ Chicago Public Radio en Chicago’s top chefs join Ald. Ed Burke to urge limits on antibiotic use http://www.wbez.org/news/chicago%E2%80%99s-top-chefs-join-ald-ed-burke-urge-limits-antibiotic-use-110406 <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/BURKE-photo.jpg" alt="" /><p><p>When you see a gathering of white coated chefs around Chicago it&rsquo;s usually as part of a food festival or some gala dinner. But Tuesday morning some of the city&rsquo;s top cooks and restaurateurs gathered at City Hall to voice their concerns about public health and the way animals are raised in this country.</p><p>They were there to support a non-binding City Council resolution to support long-stalled Congressional bills on antibiotics. Known as <a href="http://www.louise.house.gov/the-preservation-of-antibiotics-for-medical-treatment-act">PAMPTA </a>and PARA, they would stop American farmers from using certain classes of antibiotics on healthy animals. The practice is meant to promote growth and prevent disease.</p><p>The world&rsquo;s leading health authorities believe that overuse of antibiotics in hospital and farm settings is leading to the rise of &ldquo;superbugs&rdquo;, or bacterial infections that can no longer be cured with antibiotics.</p><p>Long-time Chicago restaurateur and co-founder of the <a href="http://buygreenchicago.org/">Green Chicago Restaurant Coalition</a> Ina Pinkney introduced the long list of scientists and doctors who would speak at the finance committee hearing on the resolution later that day.</p><p>But she also shared a personal story of a friend who recently gave birth to twins.</p><p>&ldquo;One baby went home and the other one was sick and they found MRSA in her nose as a nine-day-old,&rdquo; Pinkney said. &ldquo;Then you have to say that things are not OK.&rdquo; &nbsp;</p><p>The <a href="http://www.cdc.gov/drugresistance/about.html">Centers for Disease Control and Prevention reports</a> that over 2 million Americans are infected by so-called superbugs each year and and more than 23,000 die.</p><p>&ldquo;The antibiotic issue is just out of control,&rdquo; said Dan <a href="https://www.sopraffina.com/dolce/homepage.htm">Rosenthal, whose restaurant group </a>owns seven Chicago eateries including Sopraffina and Ciccheti.</p><p>&ldquo;We are creating, in our industrial meat complex, the perfect environment to create antibiotic resistant bacteria...They are found in our meat and water supply and system and what happens is we get to a situation where antibiotics are no longer effective.&rdquo; &nbsp;&nbsp;</p><p>Rosenthal is so concerned over the issue that since 2012, he&#39;s sourced all 800,000 pounds of meat he serves in his restaurants each year from farms who don&rsquo;t use antibiotics on their healthy animals.</p><p>It was also Rosenthal who, last April, urged Alderman Ed Burke to introduce the proposed resolution to the City Council.</p><p>If passed tomorrow, the resolution can&rsquo;t force Congress to do anything, but Burke says it can &ldquo;call the attention of the Illinois delegation to what we believe is an important public health initiative.&rdquo;</p><p>But the measures face considerable opposition. The biggest players in the livestock industry have long resisted any mandatory restrictions.</p><p>&quot;We are opposed to those bills because we really believe they are out of date with the current Food and Drug Administration regulatory activities,&rdquo; said Illinois Pork Producer Association spokesman Tim Maier, who is based in Springfield.</p><p>He&#39;s referring to recent voluntary guidelines that prohibit using antibiotics to make animals grow faster. But preventative uses are still in a gray area and critics say the situation is much too grave to solve with voluntary guidelines. They further argue that the government doesn&rsquo;t collect enough data to know if any farmers are choosing to comply. &nbsp; &nbsp;</p><p>But while health activists cite the rise of antibiotic resistant infections and antibiotic resistant bacteria on supermarket meat as as threat to public health, Maier says it&#39;s the restrictions proposed in the legislation that would cause a threat.</p><p>&ldquo;We think they would actually harm animal health and by extension food safety by limiting the antibiotics that are available for farmers to use when they want to treat their animals,&rdquo; he said.</p><p>Denmark, which is one of the largest pork producers in the world, banned the use of non-therapeutic antibiotics in livestock in 2000. The move required some adjustments and saw some outbreaks of disease, but within a decade the World Health Organization &ldquo;found that the ban reduced human health risk without significantly harming animal health or farmers&#39; incomes,&rdquo; according to the<a href="http://www.pewtrusts.org/en/research-and-analysis/issue-briefs/2010/11/01/avoiding-antibiotic-resistance-denmarks-ban-on-growth-promoting-antibiotics-in-food-animals"> Pew Charitable Trust</a>.</p><p>So why are chefs and restaurateurs involved in this legislative discussion?</p><p>&ldquo;Because they understand that a meat supply that produces killer bacteria along with the meat is an unsustainable system and it has to be changed,&rdquo; said Rosenthal. &ldquo;That&rsquo;s why these chefs are standing up for meat raised in a sustainable fashion without antibiotics to provide a better source of supply of meat both at the restaurant level and in the grocery store.&quot;</p><p>At grocery stores like <a href="http://www.wholefoodsmarket.com/about-our-products/quality-standards/animal-welfare-standards">Whole Foods Market, </a>meat raised without antibiotics has served the baseline standards for a few years. Jared Donisvitch oversees the butcher counter at the store&rsquo;s Lincoln Park location, where, he says, the antibiotic issue on shoppers minds.</p><p>&ldquo;It comes up fairly often with our interactions with customers,&rdquo; he said, &ldquo;and so we are a well-trained group here and try to help customers with any questions they have on that.&rdquo;</p><p>Representative Louise Slaughter of New York State is Congress&rsquo; only microbiologist and the sponsor of PAMPTA. Last week, she sent a letter to the Chicago City Council, saying &ldquo;It is only through local, grassroots efforts like yours that we will make a difference in public health on a national level.&quot;</p><p>If the City Council resolution passes this week, Chicago would join the ranks of Cleveland, Pittsburgh, Seattle and others. But even if all the cities in the nation adopt such resolutions, they can&rsquo;t pass an act of Congress.</p><p>Still, Susan Vaughn Grooters of <a href="http://www.keepantibioticsworking.com/">Keep Antibiotics Working</a>, a nationwide coalition that aims to pass legislation to preserve the effectiveness of antibiotics, says the local resolutions add a new voice to the usual Congressional debates. &nbsp;</p><p>&ldquo;If we could get the groundswell from city councils across the nation to help support the federal legislation it could really help what&rsquo;s happening in DC now,&rdquo; she said. &ldquo;It&rsquo;s essential that they hear from other people, not just inside the beltway in DC.&rdquo; &nbsp;</p><p>Burke also notes that municipal resolutions have played a part in creating national momentum on issues in the past. &nbsp;</p><p>&ldquo;One issue that comes to mind is the effort we undertook a number of years ago to ban trans fats from food products,&rdquo; he said. &ldquo;Now you can&rsquo;t walk down the aisles of the grocery store without seeing notations on boxes, &lsquo;no trans fats&rsquo;.&rdquo;</p><p>The City Council is expected to vote on the resolution Wednesday afternoon.</p><p><em>Monica Eng is a WBEZ producer and co-host of the Chewing The Fat podcast. Follow her at</em><a href="https://twitter.com/monicaeng"> <em>@monicaeng</em></a> <em>or write to her at meng@wbez.org</em></p><p style="margin-left:.5in;">&nbsp;</p></p> Wed, 25 Jun 2014 08:31:00 -0500 http://www.wbez.org/news/chicago%E2%80%99s-top-chefs-join-ald-ed-burke-urge-limits-antibiotic-use-110406 Morning Shift: Ina Pinkney shuts her doors and retires http://www.wbez.org/programs/morning-shift-tony-sarabia/2013-09-03/morning-shift-ina-pinkney-shuts-her-doors-and-retires <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/Ina - courtesy of www.omega-9oils.com_.jpg" alt="" /><p><p>Chicago&#39;s &quot;Breakfast Queen&quot; serves her last plate this year and we celebrate her legacy built on pancakes and good ole fashioned hospitality. And, Congressman Mike Quigley his meeting with the President to discuss next moves in Syria.</p><div class="storify"><iframe allowtransparency="true" frameborder="no" height="750" src="//storify.com/WBEZ/morning-shift-56/embed?header=false" width="100%"></iframe><script src="//storify.com/WBEZ/morning-shift-56.js?header=false"></script><noscript>[<a href="//storify.com/WBEZ/morning-shift-56" target="_blank">View the story "Morning Shift: Ina Pinkney shuts her doors and retires" on Storify</a>]</noscript></div></p> Tue, 03 Sep 2013 08:33:00 -0500 http://www.wbez.org/programs/morning-shift-tony-sarabia/2013-09-03/morning-shift-ina-pinkney-shuts-her-doors-and-retires Fear of Frying: Culinary Nightmares-getting schmaltzy http://www.wbez.org/episode-segments/2011-05-12/fear-frying-culinary-nightmares-getting-schmaltzy-86448 <img typeof="foaf:Image" src="http://llnw.wbez.org/segment/photo/2011-May/2011-05-12/207.JPG" alt="" /><p><p>When someone says, &quot;Oh, that&rsquo;s too schmaltzy for me,&quot; they&rsquo;re probably referring to something overly sentimental. That&rsquo;s what the word has come to mean. But schmaltz is a Yiddish word for chicken fat.<br /><br />Schmaltz is also one of Nina Barrett&rsquo;s kitchen phobias. She&rsquo;s working through a number of them in our series <a href="http://www.wbez.org/frying" target="_blank"><em>Fear of Frying: Culinary Nightmares</em></a>. In the latest episode Nina explores the roots of schmaltz, and her own culinary tree.</p><p>Ina Pinkney, proprietor of <a href="http://breakfastqueen.com/" target="_blank">Ina&rsquo;s</a> restaurant, <em>knows</em> from chicken fat. She knows where to get it, and more to the point, she knows <em>how</em> to get it.</p><p>&ldquo;I have five pounds here,&rdquo; Ina tells me in the kitchen of her Chicago apartment. &ldquo;I called the butcher and I said, &lsquo;I need chicken fat, so when you are butchering the chickens you have in the case&mdash;the thighs, the legs, the wings&mdash;could you please save me the chicken fat that you cut away?&rsquo; And he said, &lsquo;You bet.&rsquo; Sometimes they charge you a minimal amount, sometimes they don&rsquo;t charge you anything. Depends on how much you flirt with the butcher.&rdquo;</p><p>This is the kind of lesson you are supposed to learn from your Jewish grandmother. You certainly can&rsquo;t get it from a recipe. Modern Jewish cookbooks have renounced chicken fat with a vengeance, substituting heart-healthy vegetable oils. But if schmaltz, as it&rsquo;s called in Yiddish, was what put the heart attack in Bubby&rsquo;s cooking, it&rsquo;s also what gave it the heart.&nbsp; It&rsquo;s what added the flavor of an old, lost world that makes Jews of a certain age grow misty with nostalgia.</p><p>Ina learned schmaltz the right way, growing up in a kosher-keeping family in Brooklyn. But my Brooklyn grandmother died when I was four, and we moved from Manhattan to Connecticut, a state that would outlaw fat completely if it could. It&rsquo;s pure faith in my genetic heritage and the wistful recollections of my Jewish elders that steels my nerves as I regard the golden globs of chicken cellulite that glisten in the track lighting of Ina&rsquo;s kitchen.</p><p>&ldquo;Okay, see the pieces are all cut about the same size,&rdquo; she says. &ldquo;and we&rsquo;re going to put them in the pan. This is a braising pan, but any big pan would do, and I have water right here. I&rsquo;m just going to cover it. We want it to be able to steam and melt.&rdquo;</p><p>Ina&rsquo;s crash course in chicken fat involves several segments. First, she&rsquo;s showing me how to render it, by melting the scraps she got from the butcher.</p><p>&ldquo;I&rsquo;m going to cover it and turn it on medium,&rdquo; she says.</p><p>She says we can&rsquo;t even peek at it for 15 minutes because the steam has to build up in the pan. So in the meantime, we&rsquo;re doing a little experiment. I&rsquo;ve brought along a batch of matzo balls made according to my ancestral recipe, which is the directions on the box of Manischewitz Matzo Ball Mix. It calls for two tablespoons of vegetable oil. Ina&rsquo;s made a batch using two tablespoons of schmaltz. We&rsquo;re cooking both batches in the chicken soup I made from scratch last night.</p><p>&ldquo;Now, I&rsquo;m going to use this particular ladle that came from Julia Child&rsquo;s kitchen,&rdquo; Ina announces. &ldquo;This is the first time I have ever used it. It was nice to get a package one day in the mail, when they were disassembling her kitchen to send to the Smithsonian, and her assistant said: Julia wanted you to have these, and sent me three pieces of utensils.&rdquo;</p><p>Julia, she says, would have approved of what we&rsquo;re doing. Of course, Ina <em>knew</em> Julia&mdash;Ina knows everyone, fyi&mdash;and with her blessing invoked, I start to feel that we have the power to conjure something magical from our simmering pots.</p><p>Perhaps because they&rsquo;ve both absorbed the chicken flavor of the soup, the difference between the package matzo balls and the schmaltz-enhanced matzo balls isn&rsquo;t really that pronounced.</p><p>&ldquo;Tastes like a matzo ball,&rdquo; Ina says.</p><p>In fact, pure unflavored chicken fat has a neutral quality that made it the staple shortening of many immigrant families&mdash;even for baking. To prove it, Ina produces a surprise.</p><p>&ldquo;I made chocolate chunk cookies for you this morning,&rdquo; Ina says, bringing out a platter.&nbsp; &ldquo;Instead of a stick of butter, I used four ounces of the clarified chicken fat.&rdquo;</p><p>&ldquo;You&rsquo;re kidding!&rdquo; I say. &ldquo;I thought you were kidding!&rdquo;</p><p>&ldquo;No, I&rsquo;m not kidding.&rdquo;</p><p>&ldquo;You made cookies with <em>chicken fat</em>.&rdquo;</p><p>&ldquo;I did. Oil is oil. Shortening is shortening.&rdquo;</p><p>Well, I don&rsquo;t know what Ina&rsquo;s normal chocolate chunk cookies are like but Ina&rsquo;s Chicken Fat Chocolate Chunk Cookies are<em> to die for</em>. They&rsquo;re moist, melt-in-your-mouth mounds of chewy cookie packed with rich Blommer&rsquo;s chocolate chunks, and they don&rsquo;t taste chickeny at all.</p><p>But if all chicken fat does is disappear into whatever you cook with it, I still don&rsquo;t get its hold on the Jewish imagination. That is, until Ina pulls the lid off the pan where the fat has been rendering, releasing a steamy cloud of pure aroma.&nbsp;</p><p>&ldquo;Look how beautiful!&rdquo; Ina says.</p><p>&ldquo;Oh! Mmmm!&rdquo; I say. &ldquo;And it smells&mdash;<em>it smells like New York</em>!&rdquo;</p><p>&ldquo;That&rsquo;s a very good way to put it, it <em>does</em> smell like New York!&rdquo;</p><p>&ldquo;You know,&rdquo; I say, &ldquo;there&rsquo;s this indefinable smell that you smell in New York when you walk down the street &hellip;and I&rsquo;ve never known exactly what it was&mdash;but this smells just like New York!&rdquo;</p><p>That&rsquo;s the Lost World of my childhood coming back in a rush: the land of a thousand delis, a big collective kitchen of America&rsquo;s immigrants, the literal melting pot in which, all of a sudden, I&rsquo;m guessing an awful lot of chicken fat was being rendered into molten gold. It&rsquo;s a sense that&rsquo;s confirmed when Ina hands me one more dish to taste: Onions sautéed in schmaltz and then folded into mashed potatoes. It&rsquo;s the inside of every knish my father ever bought me on the Staten Island Ferry.</p><p>By the time Ina hands me a jar of Artisanal Chicken Fat to take home along with some Chicken Fat Chocolate Chunk cookies, I&rsquo;m imagining a whole new business venture.</p><p>&ldquo;But maybe you could rehabilitate it,&rdquo; I suggest.&rdquo; You know, the way now we have Bacon Fest?&rdquo;</p><p>Ina is skeptical. &ldquo;Chicken Fat Fest doesn&rsquo;t have a ring to it,&rdquo; she says.&rdquo; You know, and they&rsquo;re making bacon cologne now? I don&rsquo;t think chicken fat cologne would attract anybody.&rdquo;</p><p>Cologne, maybe not so much. But I used Ina&rsquo;s Artisanal Scmaltz to make home-made knishes, and I&rsquo;m gonna tell you: it&rsquo;s memory, in a jar.</p><p>For WBEZ, I&rsquo;m Nina Barrett.</p><p><strong>Instructions for Ina&rsquo;s Chicken Fat Chocolate Chunk Cookies</strong></p><p>Ina says she just followed the <a href="http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx" target="_blank">Toll House Cookie recipe</a>, substituting chicken fat for the butter. But she made a few other significant alterations. She also substituted <a href="http://www.blommer.com/signature.html" target="_blank">Blommer&rsquo;s chocolate</a> for the Nestle&rsquo;s chocolate chips&mdash;and the quality of the chocolate was sublime! As someone whose chocolate chip cookies are always flat as pancakes, I was impressed by the way hers were nice, hefty mounds. She told me the secret for that was refrigerating the dough&mdash;preferably overnight, but she&rsquo;d only had time to refrigerate them for a few hours and that seemed to do the trick. Also, she scooped the dough with an ice-cream scoop, which sizes them generously and uniformly&mdash;important to ensure that they also bake uniformly. Good luck, and if you give it a try, leave a post to let us know how it turns out!</p><p><strong>Instructions for Rendering Chicken Fat</strong></p><p>One of my main questions when I started working on this story was: Where does chicken fat come from? Obviously, it came from chickens; we&rsquo;ve all seen that big blob on the south end of a whole chicken and we&rsquo;ve scraped the fatty edgings off chicken parts. But how would you cook with that? Or, I wondered, were you supposed to save the drippings that come off a roasted chicken, or rise to the surface on a pot of chicken soup? Ina&rsquo;s pronouncement on that was that, while you could use the drippings or the skimmings, they would also contain whatever flavorings&mdash;herbs, spices, and other ingredients&mdash;with which you&rsquo;d prepared the dish, and which might not be desirable in whatever dish you&rsquo;re go on to make (for instance, herbs and garlic in your Chicken Fat Chocolate Chunk Cookies).</p><p>So her advice, as noted in the piece, begins with:</p><p>1. Flirt with your butcher. Butchers trim tons of chicken fat off the parts they package for sale, and they&rsquo;ll be happy to save it and sell it to you cheap. For the story, she started with five pounds, which for most of us would probably be a lifetime supply. It does keep nicely in the fridge, but a pound or two would probably be sufficient for most culinary projects.</p><p>2. Rinse the fat and put it in a large, heavy pan, just barely cover it with water, and then seal with a tight-fitting lid. Turn the flame on medium and DON&rsquo;T PEEK for the first 15 minutes. This is when the fat is melting down, and Ina says it&rsquo;s important to let a big head of steam build up inside the pot to do the job.</p><p>3. After 15 minutes, remove the lid and be sure to inhale deeply as the cloud of steam gushes from the pan. This is that incredible New York smell that we talk about in the piece.</p><p>4. Let it simmer for another 45 minutes, or so, till all the water boils off and you&rsquo;re left with a big pool of pure, golden fat. (By now you and your entire house will smell delightfully like the Lower East Side.)</p><p>5. When the fat has cooled, pour it through a sieve to strain out all the bits and pieces. Depending on what you started with, you may have whole chunks of cartilage&mdash;which aren&rsquo;t the same as cracklings (confit skin) and won&rsquo;t taste good, so throw that stuff out.</p><p>6. Whatever you don&rsquo;t use immediately can be stored in a jar or other airtight container in the fridge. It will solidify, but won&rsquo;t harden as fully as butter or ghee, so it remains very easy to use without further warming.</p><p>If you want to share your chicken fat experiences&mdash;either cooking with, or just remembering, we&rsquo;d love for you to leave a post!</p><p><em>Music Button: Don Byron, &quot;Trombonik Tanz&quot;, from the CD ...Plays the Music of Mickey Katz, (Nonesuch)</em></p></p> Thu, 12 May 2011 13:26:00 -0500 http://www.wbez.org/episode-segments/2011-05-12/fear-frying-culinary-nightmares-getting-schmaltzy-86448 The Election File Voting Guide: The low-down on third party, independent and write-in candidates. http://www.wbez.org/blog/city-room-blog/election-file-voting-guide-low-down-third-party-independent-and-write-candidates <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2010-October/2010-10-29/election web.png" alt="" /><p><p>Voters who don&rsquo;t like either the Democrat or Republican running in races in Illinois do have other options. We aren&rsquo;t advocating anything here; we&rsquo;re just laying out the possibilities.</p><p><b>You <i>could</i> vote for a third party nominee</b><b>.</b></p><p style="text-align: center;"><img src="http://llnw.wbez.org/blog/insert-image/2010-October/2010-10-29/whitney web.png" alt="" title="" style="width: 400px; height: 278px;" /></p><p>Because of Green Party candidate Rich Whitney&rsquo;s relatively strong showing in the 2006 race for Illinois governor, the Greens are an &ldquo;established party&rdquo; for this year&rsquo;s election. That&rsquo;s a legal distinction that means it&rsquo;s much easier for its candidates to get on the ballot. It allowed the Greens to hold a primary election alongside Democrats and Republicans this past February. And it means the candidates didn&rsquo;t have to jump through the hurdles required of independents or people belonging to what&rsquo;re called &ldquo;new political parties.</p> <p>The Libertarian Party is classified as a &ldquo;new political party.&rdquo; After a hard-fought battle to fend-off challenges to their slate of candidates&rsquo; 25,000 signatures, the Libertarians secured a ballot spot for this election. That&rsquo;s why, along with the Democrats, Republicans and Greens, you&rsquo;ll see a Libertarian candidate running for statewide offices.</p> <p>One thing to watch on election night: how the Green and Libertarian candidates do in the race for governor. To secure &ldquo;established party&rdquo; status for the next four years, a party's nominee for governor must get 5-percent of the vote. In 2006, Whitney received more than double that, but if he doesn&rsquo;t meet the threshold this year, the Greens will lose that status. And the Libertarian Party&rsquo;s Lex Green could, if he gets the required percentage, win his party easier ballot access though 2014.</p> <p style="text-align: center;"><img alt="" src="http://llnw.wbez.org/blog/insert-image/2010-October/2010-10-29/IMG_2255.JPG" style="width: 400px; height: 299px;" /></p><p><b>You <i>could</i> vote for an independent.</b></p><p>There are two high-profile write-in candidates on Chicago area ballots this year. Pawn shop owner and disgruntled former Democratic lieutenant governor nominee Scott Lee Cohen is spending millions of his own money on an independent campaign for governor. And Cook County Commissioner Forrest Claypool, a longtime Democrat, is challenging his party&rsquo;s county chairman, Board of Review Commissioner Joe Berrios, in the race for county assessor.</p> <p>Independents face a much more difficult time getting on the general election ballot then major party candidates do to get on the primary ballot. In order to stave-off petition challenges, they both needed to collect many more than the required 25,000 valid signatures from registered voters. If Claypool had run in the primary, he would&rsquo;ve needed to collect half as many signatures. And Cohen needed only 5,000 to get on the ballot in the Democratic primary for lieutenant governor.</p> <p><b>You <i>could</i> write in a candidate.</b></p><p style="text-align: center;"><img src="http://llnw.wbez.org/blog/insert-image/2010-October/2010-10-29/polling web.png" alt="" title="" style="width: 400px; height: 278px;" /></p><p>You cannot just write in your dad&rsquo;s name. Your dad may, in fact, make a great commissioner at the Metropolitan Water Reclamation District. But he did not submit a &ldquo;declaration of intent&rdquo; to run as a write-in, and those had to be turned in <a href="../../../../../../shudzik/2010/09/the-election-file-write-in-edition-no-your-vote-for-mickey-mouse-will-not-count/36104">back in early September</a> to each local jurisdiction a candidate is running in. (That means a write-in hopeful who wants to compete statewide for governor must have submitted a form or letter to 110 different offices.) Your dad might feel proud he won your vote, but it won&rsquo;t get counted.</p><p>So how do you learn who the declared write-in candidates are in your election jurisdiction? I&rsquo;ve seen a big billboard for <a href="http://www.robertzadek.com/">at least one</a> write-in, and <a href="http://www.google.com/search?q=ina+pinkney+for+senate&amp;ie=utf-8&amp;oe=utf-8&amp;aq=t&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a">another</a> got some <a href="http://www3.timeoutny.com/chicago/blog/out-and-about/2010/09/ina-pinkney-running-for-senate/">big</a> <a href="http://blogs.wsj.com/speakeasy/2010/10/07/chef-candidates-are-latest-dish-on-the-political-menu/">publicity</a> &ndash; in part because she makes a <a href="http://www.breakfastqueen.com/">mean breakfast</a>. But what about the others?</p><p>If you live in suburban Cook County, you can see the list of eligible candidates on <a href="http://www.cookcountyclerk.com/elections/2010elections/Pages/Write-InCandidates.aspx">Clerk David Orr&rsquo;s website</a>. The Chicago Board of Election Commissioners <a href="http://www.chicagoelections.com/dm/general/document_529.pdf">posted a list</a> on its website (scroll to the end of the PDF) after we inquired about one.</p><p style="text-align: center;"><img src="http://llnw.wbez.org/blog/insert-image/2010-October/2010-10-29/snow.png" alt="" title="" style="width: 400px; height: 278px;" /></p><p>Election judges at your local polling place will also have a list of write-in candidates, so they can count the votes at the end of the night. But the judges are under no obligation to show it to voters.</p><p>&quot;There&rsquo;s no statutory requirement for election judges to give a list of declared write-in candidates to voters when they come to vote,&rdquo; said an Illinois State Election Board official.</p><p>And there&rsquo;s a good reason for that, according to Chicago election board spokesman Jim Allen. He said distributing a list would be &ldquo;kind of like providing ballot access&rdquo; to candidates who didn&rsquo;t go through the process of getting on the ballot.</p><p>&quot;Write in candidates do not enjoy the same status as those who qualify for the ballot,&rdquo; Allen said. But he said they do enjoy the same opportunity to win, if they&rsquo;re able to convince enough voters to support them.</p><p>Okay, so that&rsquo;s clear enough. But what if you misspell a write-in candidate's name? It might still count. Here&rsquo;s this explanation from the Cook County Clerk&rsquo;s website:</p><blockquote>Complete accuracy of a write-in candidate&rsquo;s name is not necessary as long as the election judges can determine a voter&rsquo;s intent to select a specific write-in candidate. There should be some relationship between the appearance or sound of the name written or printed on the ballot and that of the write-in candidate&rsquo;s actual name.<br /></blockquote><p>Happy voting.</p></p> Mon, 01 Nov 2010 05:00:00 -0500 http://www.wbez.org/blog/city-room-blog/election-file-voting-guide-low-down-third-party-independent-and-write-candidates