Chef Eric Wallace did not gain 33 pounds on the Italian journey he wrote about in Food & Flavor last week. As a couple of readers pointed out, the "This Lidia's chef gained 15 kilograms" headline was very incorrect; the chef gained six pounds, as noted at the end of the story. The editing gaffe didn't ruin the overall enjoyment for Fox Chapel reader Pete Peterson, who noted, "I once had a five-course meal in Cologne, Germany where every course was made from spargel (white asparagus) and I thought that perhaps Mr. Wallace's dining experience was similar but based upon fettuccine Alfredo and tiramisu."

Pitcairn's Patti Kemerer wrote, "I thoroughly enjoyed the article by Eric Wallace. I am Italian, but unfortunately have never been to Italy. Reading the article made me feel like I was there enjoying all the delicious food. It is so nice to see a hometown guy doing so well and even nicer to read that he hasn't forgotten his roots! He makes Pitcairn proud!"

Last week's recipe for Frittata with Gruyere, Leek and Chard from the East End Food Co-op suggested using "local Gruyere or Swiss cheese." But Upper St. Clair's Dina Fulmer took issue with that, noting that true Gruyere comes only from Switzerland. Some American cheesemakers do make Gruyere-style cheeses. Hendricks Farms & Dairy in Telford, Pa. (hendricksfarmsanddairy.com) makes one called "Keystone Classic" that owner and cheesemaker Trent Hendricks quips "is the very best, so be forewarned, nothing else will be quite the same ever again."

The Co-op's Chris Farber, by the way, is a woman, to whom I incorrectly gave the courtesy title of Mr.

-- Bob Batz Jr., food editor

Lost diner found!

I read your article "'Dine Quixote' chases culinary windmills" [by Larry Roberts, Food & Flavor, July 10] and think that I know your "missing diner." Outside of Erie was a green-colored truck stop/diner named "The Green Shingle" that was open 24/7 and had fabulous food. I frequented this spot about 12 years ago when I lived in Erie. I believe that, based upon your description, the Green Shingle is where you got your homemade donuts and coffee. Unfortunately, it's now closed, although I'm not sure when that happened. I hope this helps solve your mystery. I enjoyed your article and hope to visit the Summit Diner for a large slice of gob cake.

CINDY DUGAN, Mount Washington

Larry Roberts, who heard from other readers about his quest, responds: "I guess I am not the only one who drove down that road in search of aliens and doughnuts. It looks like the Green Shingle was the place, and I was more tired and farther off the highway than I thought."

But a dairy lost

I enjoyed your article on trying to find places remembered from the past. It made me think of long-ago drives to South Jersey for family vacation. On one trip we stopped at a wonderful dairy that had its own ice cream. Since there are several routes from Philadelphia to South Jersey, we kept looking at the map, being sure we remembered which road it was on, but didn't find it, year after year. We referred to it as the Brigadoon Ice Cream store as we were sure it only appeared at special times.

We finally found it again, with a huge cow out in front. The place was unforgettable but I have no idea where it is/was.

LYNN HAWKER, Shaler

Exploring food on the tube

I enjoyed reading your "Dine Quixote" story this morning. I've always enjoyed chowing down at some remote joint and have become a fan of Guy Fieri's show, "Diners, Drive-ins and Dives," on the Food Network on Monday evenings. It's a real hoot if you haven't seen it. Enjoy!

LEE KLINGENBERG, Greensburg

Farmers market joy

Margi Shrum's article on farmers markets [Sauce, Food & Flavor, July 3] was very well written and I want to thank you for that. I think you really caught the essence of it. My family has been a part of the Original Farmer's Night Market since 1954, and there are several growers that have longer legacies.

It really is a joy to be a part of it and we appreciate the customers who make the trip to the market.

CAROLYN MCQUISTON, Dawson Orchards, Enon Valley