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Food Section

  • Natural cheesemaking set at Heartbeat Gardens

    Internationally recognized Canadian cheesemaker David Asher will be in the area for a five-day workshop at Heartbeat Learning Gardens from Sept. 7 to 11.

  • All I Care to Eat | Time enough at last (for eggs)

    My family and I went to the Ohio State Fair this month, an annual tradition for us that returned for the first time in three years. I was bristling to get there and check out all my favorite haunts.

  • All I Care to Eat | A meal outside of time

    As a lover of both food and local history, the “Black Food Traditions” tour was a no-brainer for me.

  • All I Care to Eat | A taquito, please — hold the shame

    “Taquitos are delicious, and there’s just no getting around that. What can be bad about cheese and meat, or any number of other things, wrapped in a lovely container of milled and fried corn?”

  • All I Care to Eat | Ham, cheese and memory

    “I had the best sandwich of my life in the summer of 1993. I was 9 years old, and my dad had just installed a cheap, above-ground swimming pool in our backyard. We lived in Jonesville, Ky., a rural community of about 150 people at the time.”

  • New bread from age-old process

    Local baker James Luckett and farmer Jon Branstrator recently discussed a experimental bread they’ve cooked up together — a sourdough that incorporates nixtamalized blue corn.

  • Master of ‘Cue’s triumphant return

    Welcome to the barbecue pit, where the fire is hot and gives everything a smoky savor. This is where villager Erica Roby has found her calling; and there, she is called “Master of ’Cue.”

  • Thought for Food— Beer cheese soup

    This recipe yields a prima donna of a soup, one which requires a lot of attention and encouragement.

  • Need rises, food relief follows

    Food insecurity in the U.S. is reaching record heights in the wake of the coronavirus pandemic and resulting economic recession. And even in the relatively well-off community of Yellow Springs, some residents have difficulty putting food on the table.

  • What the village kneads— ‘Bootleg’ bagels fly from local kitchen

    Local chef Ben Bullock recently opened a new micro-bakery out of his home in the village. Bootleg Bagels offers made-to-order bagels that are chewy on the outside and soft on the inside with a variety of toppings.

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