Make Way for Tearless Onions, A Winning Combo and More | Food News | Salt Lake City | Salt Lake City Weekly

Eat & Drink » Food News

Make Way for Tearless Onions, A Winning Combo and More

Catch up on the latest foodie news.

by

comment
dine_foodmatters1-1.jpg

Make Way for Tearless Onions
After a long and pungent struggle, science has finally conquered the caustic, tear-inducing chain reaction that onions use to essentially throw sulfuric acid into our eyes. Thanks to decades of carefully controlled cross-breeding—without genetic modifications, which greatly reduces the risk of a sentient onion uprising—a few farms in Washington and Nevada have perfected the process of growing tearless onions. These wonders of agricultural science are known as Sunions, and they are now available in Salt Lake. Macey's, Dan's, Fresh Market, Lin's, Dick's, Harmons, Clark's, Ridley's and Terrell's are all stocking Sunions in their produce section. The days of chopping onions while wearing masks or goggles are officially over. Thanks, science!

A Winning Combo
Valentine's Day has come and gone, but those who continue to feel amorous throughout the month can catch Under Current's (279 S. 300 East, 801-574-2556, undercurrentbar.com) Absinthe and Oyster event on Feb. 24 from 2 to 4 p.m. In the tradition of Under Current's previous food and wine symposiums, the event focuses on absinthe's colorful history and the events surrounding its current revival. Three absinthe brands are on hand, and drinks are accompanied by fresh oysters. Both absinthe and oysters are traditionally considered to be aphrodisiacs, so feeling frisky is to be expected.

Change to County Health Code
In response to the recent hepatitis A outbreak that originated after food-handling employees infected with the virus came into contact with customer orders, the Salt Lake County Board of Health has made a few changes to the county health code. From this point on, all restaurants within the county are required to furnish hepatitis A vaccines for food-handling employees who live with or otherwise interact with those who are infected with the virus. It also holds restaurants and other food establishments, like gas stations, accountable for maintaining vaccination records for all of their employees who come into contact with food. Thanks again, science!

Quote of the Week: "Life is like an onion: You peel off layer after layer and then you find there is nothing in it." —James Huneker

Food matters tips: comments@cityweekly.net

Tags

Add a comment