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As a lover of both food and local history, the “Black Food Traditions” tour was a no-brainer for me.
“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?”
“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.”
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.
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.”
This recipe yields a prima donna of a soup, one which requires a lot of attention and encouragement.
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.
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.
A variety of local bread bakers around the village have banded together to deliver freshly baked bread to villagers in need.
On March 14, Evelyn and Tom LaMers will be doing the same thing they’ve been doing the second Saturday of March for the past 27 years — hosting a dinner as part of the Feast for Friends, the Friends Care Community annual progressive dinner.