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Food Section

  • Free community meal welcomes all

    The locally based Beloved Community Project offers a free community meal the third Saturday of each month, noon–2 p.m., at First Presbyterian Church. The next meal is March 16.

  • Catering to a village for 40 years at Current Cuisine

    This year marks a dual anniversary for Current Cuisine: 40 years of catering and 35 years selling prepared foods, meals and international groceries at 237 Xenia Ave.

  • Yellow Springs Community Thanksgiving to return

    Foodstuffs — and people — were plentiful at the 2017 Community Thanksgiving Dinner. (Photo by Matt Minde)

    The Yellow Springs Community Thanksgiving Dinner will be 2–4 p.m. Nov. 23 — yes, Thanksgiving day — at First Presbyterian Church, 314 Xenia Ave. The event will feature turkeys, traditional sides and vegan and vegetarian dishes, and is open to all.

  • Poke Island under new ownership

    Jessica Alt, a 1987 graduate of Yellow Springs High School whose family lives in the village, completed the purchase of the restaurant, renamed Jessica’s Poke Island, at 135 Dayton St. last month.

  • 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.

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