Nanaimo Bars

Submitted by Magda Hart Schwartz

This is a recipe from British Columbia, specifically Vancouver Island where there is a city called Nanaimo. These bars are served on the ferries that travel back and forth to the different islands and the mainland. They are enjoyed by both locals and tourists.
Ingredients:
First layer

1/2 cup butter, softened
1/4 cup white sugar
5 tablespoons unsweetened cocoa powder
1 [...]

Posted in Recipes

Fast Food Nation: The Dark Side of the All-American Meal

Reviewed by Jana Patton

Fast Food Nation: The Dark Side of the All-American Meal
Eric Schlosser
HarperCollins, 2001
Fast Food Nation: The Dark Side of the All-American Meal changed the way America views and consumes fast food. Author Eric Schlosser describes how social, economic, and technological forces created the often-grisly fast food industry and how the fast food industry changed the [...]

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The Jungle

Reviewed by Jeremy Wiltz

Upton Sinclair’s political novel leads to food industry reform.

Posted in Book Reviews
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Where the Buffalo Roam

By Kristin Hodges

Ed Dillinger and his wife Susan own the Lazy Heart D Ranch, home to 80 bison.

Posted in Features
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Carne Guisada

Submitted by Tiffany Gutierrez

I’ve lived in Corpus Christi, Texas for nearly 20 years, so when my husband, SSG Michael Gutierrez, said, “Pack up, were moving to Fort Riley, Kansas”, I was thrilled! Immediately I noticed beautiful scenery, nice schools, great BBQ, Mexican restaurants. But NO carne guisada. Carne guisada is a Tex-mex dish containing small chunks of [...]

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Funnel Cakes

Submitted by Kris Richman

The Amish call fried dough cake “drechter kuche.” Amish and Pennsylvania Dutch communities in western Pennsylvania and Ohio prepared traditional funnel cake for harvest festivals and German holidays. The regional specialty was created by frying unleavened cake batter in hot grease. Fried cake was coated with honey, chocolate syrup, molasses, fruit topping or, as at [...]

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Gathered around the table…it’s a small world after all

By Valerie Tan

In the Chinese tradition, we are expected to bring out the best food we have in our kitchens to serve our guests. It is considered impolite if we have just enough food for everyone on the table, as leftovers are an indication that we have served and fed our guests to the fullest.
Thus, I grew [...]

Posted in Food Memories
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In Defense of Food: An Eater’s Manifesto

Reviewed by Laura Smith

In Defense of Food: An Eater’s Manifesto
Michael Pollan
Penguin Press, 2008
Every day we hear so-called “expert” advocating a low-fat, low-carb, sugar-free, or high-protein diet to be healthy and lose weight. So why is the majority of America overweight? Maybe people aren’t getting the message.
Author Michael Pollan believes the message is wrong. He [...]

Posted in Book Reviews

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Holy-Field: Michelle Meyer’s world of winemaking

By Maddie Ross

Les and Michelle Meyer planted their first grape vines in 1986. Today the father-daughter team grows more than 12,000 vines on 14 acres at Holy-Field Vineyard and Winery in the Leavenworth County town of Basehor.

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In Alma, everybody says “cheese”

By Kristin Hodges

Alvin Kahle and Jim Ferguson have been making Alma cheese for 40 years. But in this small town in Wabaunsee County, cheese is a community endeavor.

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Recipes

Nanaimo Bars
Submitted by Magda Hart Schwartz
Carne Guisada
Submitted by Tiffany Gutierrez
Funnel Cakes
Submitted by Kris Richman
Slow Cooked Mac N’ Cheese
Submitted by Kylie Hanson
Shrimp Dip
Submitted by Lauren Tipton

Restaurant Listings

Meyer Deli & Crafts
By Kylie Hanson
Tea & Treasurers
By Lauren Tipton
Lou’s Smokehouse
By Lauren Tipton
The Feathered Nest
By Lauren Tipton

Book Reviews

Fast Food Nation: The Dark Side of the All-American Meal
Reviewed by Jana Patton
The Jungle
Reviewed by Jeremy Wiltz
In Defense of Food: An Eater’s Manifesto
Reviewed by Laura Smith

Food Films

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