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Sue Kidd is the Lifestyle Editor at The News Tribune and the ringleader for the Food and Home&Garden sections. She has worked as a food journalist at Northwest newspapers since 1993, most recently as a food writer, editor and restaurant reviewer in King County before joining The News Tribune in 2004. Her food obsessions at the moment are honey, cheese and oysters.
Craig Sailor is the Arts&Entertainment editor at The News Tribune. He grew up on a garlic farm near Gilroy, Calif. and now farms oysters in his spare time at Willapa Bay. He’s traveled the world from Kyoto/Kuala Lumpur/Hong Kong to Zanzibar in search of great food.
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Five bucks will buy you all the chili you can eat March 14 at Freighthouse Square. The Red & Green CASI Chili cook-off benefits My Sister's Pantry, a Tacoma food bank.
Ken Peach, the "great pepper" (aka president) of the Puget Pod Chili Appreciation Society International, said that entries are closed for the 20th annual cook-off, but anyone can come down and eat at the event, which will be held from 11 a.m. to 6 p.m. in the Rainier Room at Freighthouse Square.
Of the red vs. green chili event, Peach said, "CASI style (the red chili) is Texas style chili, which means no beans or fillers! The green chili is anything goes, except it has to be green and you cannot use food coloring."
That means anything can be an ingredient in the green chili, so consider yourself warned. Peach has taken top honors at the Freighthouse cook-off in the past. His recipe for great chili: lots of cumin (the most important ingredient of chili, he says) and lean beef. He uses shoulder cuts trimmed of fat and gristle. It makes a delicious and healthy chili, he says.
More info here: www.pugetpodcasi.us
