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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.
Greene Canteen was a bright spot on a drizzly morning this past Saturday, April 20. The new eatery at 134 Dayton St. officially opened at 11 a.m., with a snip of a ribbon and a musical blast.
Aahar India is open again, and owner Akhilesh Nigam couldn’t be happier.
Food justice is the focus of the Ohio Ecological Food and Farm Association’s 40th annual conference, Feb. 14–16 at the Dayton Convention Center.
The ambitious recipes I have gathered over the years serve as a reminder of the fact that sometimes simplicity is needed — and that your own tastes will change, not unlike everything else in the world.