Yellow Springs News Blogs Section :: Page 28

  • BLOG — New York gave it her best croissant

    Croissant

    On a recent trip to New York City, instead of being humbled by my proximity to some of the biggest names and hottest digs in the business, I came ready to sink my teeth not in the grilled calamari but in a dog fight over what good food is.

  • BLOG — Composting is not a waste

    Lauren Heaton

    In this conservation era, as far as the kitchen is concerned, composting is my favorite solution. The treacheries of composting if done wrong are numerous and assaulting. But the benefits of composting, which doesn’t have to be complicated, always make me wonder why I didn’t start sooner. The first thing to know about composting is […]

  • BLOG – This summer’s butterflies

    Gadding About - butterflies

    This summer, I gained a new appreciation for butterflies. Oh, sure, I have always liked them—who doesn’t?—but they were so plentiful this year, so undeniable and in-your-face (often literally), I had so many more butterfly experiences this summer than ever before.

  • BLOG–Misoshiru a September comfort

    Lauren Heaton

    Misoshiru is one of the simplest soups to make as winter whooshes in.

  • BLOG — Kossoye gets a veggie lecture

    Lauren Heaton

    Ever since I was old enough to understand the news that was always blaring on TV at our house, all I knew about Ethiopia was that a lot of hungry people lived there. When I learned it was the source of the Nile, I thought it couldn’t be all bad.

  • BLOG – My experience with Faux-Real Theatre

    Friday's workshop performance; photo by Aaron Zaremsky

    Recently, members of the New York City-based Faul-Real Theatre Company came to Yellow Springs as part of an Antioch College–Nonstop Institute collaboration. They were here for a week, to stage Oedipus Rex “as Sophocles intended”…

  • BLOG – Steaming little-neck clams

    photo by Vanessa Query

    Steaming little-neck clams might be easy in that there aren’t many steps involved, but there’s a real science to it, that requires you pay a lot of attention the whole time. You can’t just toss them in a pot with some water and leave them to cook, and turn your back and chop some veggies or whatever.

  • BLOG — Spice the new salt

    lheaton_170x162

    I’ve had a long-term romance with Indian food. It stems from a time not so long ago that I developed a heart condition and was hospitalized at the University of Cincinnati with strict dietary restrictions on salt intake. Most of us don’t appreciate the complexity of salt and the deep dependency we have on it […]

  • BLOG – Rod Serling at Antioch College

    Rod Serling teaching at Antioch College during his stint as professor, 1962–63 (photo by Axel Bahnsen; courtesy of Antiochiana)

    As you probably know, Rod Serling got his Bachelor’s degree at Antioch College. Throughout his life-long career as a writer and then producer, his Antiochian ideals were unwavering and unabashed. He felt that writers should “menace the public conscience”…

  • BLOG—Mini pepper poppers, off book

    Lauren Heaton

    I’ve always known I would never be a real chef, simply because I move too cotton pickin’ slow in the kitchen. I’m messy as all get out too. But with me the mess is a symptom of the confusion I often feel when I’m trying to follow a recipe.

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