Food
Taking a look at sugar and a variety of sweet substitutes
Published May 7, 2008
If you’re keeping up with the news, you might think sugar has become its own food group and that Americans are consuming little else.
Small-town hospitality is a tough adjustment for some visitors
Published May 7, 2008
Innkeepers work long hours, especially during summer tourism season.
Chow down for charity at ‘Sampler’
Published April 30, 2008
If you wait until the last minute to get tickets for the May 8 “City Sampler: A Taste of Fairbanks,” you might find yourself left out in the cold.
Love your leftovers
Using them up helps cut down on household budget, waste
Published April 30, 2008
Only a small percentage of folks are willing to combat spiraling food costs by gathering and eating edible wild greens, which was discussed in my last article in this space. But there is a more orthodox way to reduce your grocery bills — eat your leftovers.
Its farmers' markets time around the nation
Published April 23, 2008
Nothing says springtime like a trip to my local farmers’ market. There the stalls brim with all the colorful, often offbeat produce that the season brings. Whether it’s coiled, green fiddlehead ferns or rotund red and white radishes, I always find a wondrous vegetable for my dinner plate.
What's for dinner? The pollster wants to know
Published April 23, 2008
If there’s butter and white wine in your refrigerator and Fig Newtons in the cookie jar, you’re likely to vote for Hillary Clinton. Prefer olive oil, granola and a latte to go? You probably like Barack Obama, too.
Dietary restrictions based on ancient Jewish tradition
Published April 16, 2008
“Why is this night different from all other nights?” is a famous line in the Haggadah, the Passover Seder prayer book.
'What's Cooking' adds personality to fun Alaska recipes
Published April 16, 2008
When choosing a cookbook for your collection, of course you want one with recipes you will use, but isn’t it fun when the book is also interesting to read?
Spring produce brings plenty of benefits
Published April 9, 2008
It’s funny how perspectives change throughout the years. In my college years, the start of spring signified boys and bikinis. Nowadays, the first thing that comes to mind is asparagus and artichokes. The latter is a phase I won’t grow out of.
Homemade dressing gives flair to ordinary salads
Published April 9, 2008
Spring means that you no longer have to wipe snow off the grill before you use it, and it means getting reinvigorated with cooking “summer food!” Beginning with salad, or more specifically, salad dressings. We’ll cover salads next month …
Making bread is easy, but great bread is serious business
Published April 2, 2008
Actually, to make a loaf of French bread can be anything but "simple."
Sauerkraut seller finds an old-fashioned niche
Published April 2, 2008
ALBANY, N.Y. — Sauerkraut Seth earned his nickname by chance.
Employees come in all varieties — good, bad and sleepy
Published April 2, 2008
Finding and keeping good help at the Inn is always a challenge. As with any business in the service industry, recruiting and retaining good employees is a major key to the success of the business
Basic biscuits can be dressed up a number of ways
Published March 26, 2008
Southern-style biscuits sport so many guises. From my childhood I remember light and flaky biscuits made with molasses and sweet potatoes, golden biscuits speckled with bits of ham and sausage or bacon, tangy buttermilk biscuits flavored with a spoonful of aromatic crushed herbs, such as sage or rosemary.
Garden 'weeds' are actually cheap, tasty eats
Published March 26, 2008
Here is how you cut food costs, eat locally grown vegetables and harvest without having a garden: Open up your front door and walk out to your lawn.