Food Section :: Page 2

• Yellow Springs Community Thanksgiving to return

  By Guest ContributorNovember 11, 2023

  

  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

  By Guest ContributorNovember 3, 2023

  

  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

  By Cheryl DurgansSeptember 6, 2022

  

  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)

  By Lauren ShowsSeptember 4, 2022

  

  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

  By Lauren ShowsAugust 10, 2022

  

  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

  By Lauren ShowsAugust 3, 2022

  

  “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

  By Lauren ShowsApril 28, 2022

  

  “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

  By Lauren ShowsJanuary 4, 2022

  

  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

  By Jessica ThomasSeptember 8, 2021

  

  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

  By Lauren ShowsApril 5, 2021

  

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