WHAT will the Big Apple make of the Fat Rascal? How will Manhattan islanders, used to ordering "cracked pepper pastrami with extra Swiss, hold the mayo, on rye with a skinny latte" respond to Yorkshire pud and a pint?
These are the intriguing questions prompted by news that a group of Yorkshire food producers are promoting their wares in New York this week.
We are sure this taste of Tyke will go down well over there. Why? Firstly, because specialist Yorkshire food is fantastic, as our Eat Local campaign proved. And secondly, Americans have big appetites.
Updated: 10:57 Tuesday, July 01, 2003
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