Adventures in Eating: Authentic ‘Frozen’ food fears for birthday bash


A principle that has always been of paramount importance to me in my work is authenticity. If I wrote on a menu that the entree was a French Cassoulet, then it would have sausages, duck, a bread crust and other essential ingredients. Although the sausages might be American made, they would be as close to the French ones as possible.

The content you're trying to view is available for Premium Content Subscribers only. Online subscription options are available and are complimentary to all existing print subscribers of The COLUMBIAN-PROGRESS. 
If you're an existing subscriber (print or digital) and already have your Username and Password, click here:
If you're an existing print subscriber and need to activate your online account, click here:
If you're not currently a subscriber, click here for more information about our affordable online subscription options:


The legend of Columbia Academy slugger Slade Wilks continues to grow with the rising senior named... READ MORE

Public Notices

Editor’s Note: Information printed in the “Fire Report” comes via the responding department(s).... READ MORE