Articles About food and drink

  • BLOG-Bread, Salt, and Wine

    side dish of butternut squash and gnocchi

    Follow me through the day as my family prepares to host the main course of a progressive dinner to benefit the local nonprofit Yellow Springs Home, Inc.

  • BLOG-Cook’s Carbonara

    making pasta

    He’s of German decent. I’m of Norwegian. Somehow, making pasta has become our family tradition.

  • Norah’s no longer open, for now

    Starting Friday, Norah Byrnes voluntarily stopped serving breakfast in her home. According to officials, complaints about the activity in the home over the past year caused regulators to become aware that Byrnes may be operating outside zoning regulations.

  • BLOG-Presidents’ Day Feast

    birdFry

    A turkey fry proves a fitting way to celebrate the 50th anniversary of John Glenn’s trip to space.

  • BLOG-Breakfast with My Babies

    riceGrits

    Children learn what they live. The Yellow Springs Montessori School offers a lesson in healthy breakfast.

  • BLOG-Seeking shelter and shared wisdom

    rootCellarEntrance

    Learn the old ways of the root cellar and enter your best winter root recipe in the upcoming Sustainable Living Workshop at the Yellow Spring United Methodist Church on February 11. I’ll be there to test your recipes, and the winner receives a gift certificate from New Liberty Farms.

  • BLOG-The Beet Generation

    redChicken

    Slicing into a ripe beet is like chancing on a brilliant sunset. Here is nature on wonderful display, and my camera tries to capture its glory.

  • BLOG-Chef to the Homesick Traveler

    Potpie from the Home Sick Chef

    When traveling, do make a habit of asking the natives where to eat. Sometimes, however, your best advice comes from an expatriate.

  • BLOG-Two potlucks in two days

    Quinoa

    Gravy is at once practical and sublime. Preparing gravy cleans the pan and distills the luxurious essence of food. Eating local foods is much the same. Gather produce close to hand, and you will reap incredible flavor and nutrients.

  • A Winter Farmers’ Market

    Jennifer De Marco of Fab Ferments stands behind her booth of naturally cultured food (photo by Aaron Zaremsky)

    The Winter Farmers’ Market is going on every Saturday morning in the basement of the Methodist Church.

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