Eat-Q: School Lunch

School lunchWelcome to our second installment of school lunch Eat-Q! Yesterday we asked you to guess who appeared on the first lunchbox. For those of you who picked A, you're correct! The first metal lunchbox, produced by the Aladdin Company in 1950, featured a decal of the cowboy hero Hopalong Cassidy. The sales were so huge that by 1954, the company was able to switch to lithography instead of using decals for the rest of their lunchboxes. To read more about the history of lunchboxes, click here. On to the next question! Check back tomorrow morning when we reveal the answer! [poll id="5"]

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Staff Recipe: Claudia's Vegetable Stir-Fry

Bok choyThis is one of my favorite quick dinners when I get home late from the office," says director of membership and house events Claudia Karach of this recipe that she adapted from Jeffrey Alford and Naomi Dugud’s Hot Sour Salty Sweet. “The modifications derived from my obsession with bok choy and the constant presence of cashews in my pantry.”

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Staff Recipe: Claudia's Vegetable Stir-Fry

Bok choyThis is one of my favorite quick dinners when I get home late from the office," says director of membership and house events Claudia Karach of this recipe that she adapted from Jeffrey Alford and Naomi Dugud’s Hot Sour Salty Sweet. “The modifications derived from my obsession with bok choy and the constant presence of cashews in my pantry.”

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Eat-Q: School Lunch

School lunch Fall is right around the corner, and you know what that means—the school  year has arrived, and with it the joys and perils of school lunch. Whether you brown bagged it or carried your milk money, everyone remembers the feelings of anticipation (and sometime dread) associated with the cafeteria. Even if you still haven't recovered from the trauma of eating that unidentifiable mush the lunch lady plopped on your tray every day, we hope you enjoy the school lunch trivia we're featuring this week. The first question is below—make your best guess, then check back tomorrow morning for the answer and a new question! [poll id="4"]

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On the Menu: September 6 to September 12

Kitchen Here’s what happening at the Beard House next week: Thursday, September 10, 7:00 P.M. Taste of Ojai Valley The beautiful Ojai Valley is famous for its brilliant, pink-hued sunsets and the luxe, historic Ojai Valley Inn & Spa. There, chef Jamie West creates globally influenced seasonal cuisine inspired by the homegrown offerings from the two-acre chef’s garden on the property of the elegant five-diamond resort. Saturday, September 12, 7:00 P.M. Austrian Wine Lovers’ Dinner At the critically acclaimed Seäsonal, tradition and invention happily share the same plate. For this special dinner, Wolfgang Ban and Eduard Frauneder will prepare a fantastic menu of Viennese fare that’s equal parts classic and modern—but wholly delicious and impressive—to pair

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Recipe: Our Labor Day Menu

Shrimp Labor Day: for many of us, it's the last hurrah of summer. We've got recipes that will help make the best of the long weekend. Mint Julep – The Kentucky Derby is long over, but JBF Award winners Matt Lee and Ted Lee's recipe for this classic Southern cocktail is a great way to cool off all summer. Vegetables a la Grecque – James Beard's solution to late summer's "bounty of glistening vegetables," this simple recipe can be made in advance. Barbecued Shrimp with Pineapple Chutney – Chutney adds an unexpected burst of flavor to this grilled seafood dish.

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The Bookshelf: Andrew Coe

Chop SueyIf you find connections between eating and culture fascinating, take note: Andrew Coe, who has written for Saveur, Gastronomica, and the New York Times, has published Chop Suey: A Cultural History of Chinese Food in the United States. With over 40,000 Chinese restaurants in the country, many Americans take this food (or, rather, its Americanized versions and offshoots) for granted. But with a timeline that includes violence, late 19th-century Bohemia, and modern political diplomacy, Chop Suey exposes the cuisine’s extraordinary development in the West. A Brooklyn resident and frequent patron of New York’s Chinese eateries, Coe is the Chinese food lover’s compass. Even though his motto is “Eat now, talk later,” he took a moment to tell us about his favorite spots in the c

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