onmouseover=”return window.status=’http://www.itemlive.com/articles/2008/06/28/news/news04.txt’” onmouseout=”window.status=”” href=”http://www.itemlive.com/articles/2008/06/28/news/news04.txt”>Friends bid farewell to a big man with a big heart

Friends bid farewell to a big man with a big heart
LYNN - They remember him as a fighter for social justice, a veteran who served his country and as a chef extraordinaire, legendary for his special chili recipe.
Source: www.itemlive.com

At Project Graduation
By Don Eriksson Staff Writer PEPPERELL — Fresh from their graduation ceremony at Fitchburg State College, more than 200 members of North Middlesex Regional High School’s Class of 2008 entered their school one last time for the fifth annual locked-down Project Graduation overnight party, courtesy of hundreds of volunteers.
Source: www.nashobapublishing.com

Chef Roland’s
By Rachel Abrahamson.
Source: www.boiseweekly.com

High School Seniors Across The Nation Compete For Future Chef Of America Title
Le Cordon Bleu Schools North America Award $120,000 in Scholarships
Source: news.yahoo.com

Entertainment Calendar: 06/27/2008
Items for this calendar must be received by the Record-Eagle at least two weeks in advance. All calendars are published on a space available basis. Information may be mailed to Entertainment Calendar, Record-Eagle, P.O. Box 632, Traverse City, MI 49685-0632; faxed to 946-8632; or e-mail sbeach@record-eagle.com .
Source: www.record-eagle.com

Dishing up laughs
Adam Gertler is cooking up a win through his comedy and culinary skills on The Next Food Network Star.
Source: www.southphillyreview.com

NIAGARA FALLS: New cafe targeted for Third Street
City officials approved a grant and loan package Tuesday for a Niagara Falls resident who is interested in opening a new cafe next to an existing wine bar on Third Street.
Source: www.niagara-gazette.com

What’s new in paperback, fiction and nonfiction
A list of newly released paperbacks.
Source: seattletimes.nwsource.com

Your news
Briefly Wenatchee
Source: www.wenatcheeworld.com

News of the weird
A prominent chef once wrote, “If you’re going to kill the animal, it seems only polite to use the whole thing,” and recently restaurants specializing in such “nose-to-tail” cuisine have opened in several cities, according to a May report in Toronto’s National Post. The hamburger at New York City’s Tasting Room includes cow heart, liver, bone marrow, tongue, flatiron, brisket, shank and clod. New …
Source: thecabin.net