Staying Hungry

As I teach my students, one of the most important skills young journalists need to develop is the ability to find free food. So just to stay in practice, last week I went to a food fair in Beirut, hoping to find out such culinary secrets as the best way to make kibbeh dumplings, and how to cook with yogurt... and get some samples.

But though the convention center was decked out like an Arab version of Iron Chief -- lots of stainless steel and grape leaves -- I arrived well before the start of any of the food competitions, except for water mellon carving. An admirable skill no doubt, but surely not one indigenous to the Levant?

For obvious reasons, I was even more disappointed to miss the drinks competition. Lebanese bartenders are the best in the region, for at least two reasons: Lebanese like booze and they like to show off. Think of Tom Cruise in "Cocktail"-type bottle spinning tricks performed by a man who probably has a working understanding of explosives in a country short on personal injury lawyers. There is usually so much burning liquid at these things you wonder why they don't pass out safety goggles.

But on my way out I did catch one interesting stall. An olive oil producer showed me the difference between refined olive oil -- the light clear stuff we get in the States and is used often in salad dressings -- and the murky unrefined stuff that stays in the region but which is both better tasting an healthier. (He says). Has any one heard this before?