Food writers know that penning the word “vegan” more often than not spells “bland,” “boring” or just plain “bizarre” for many readers. Although I haven’t written many stories geared specifically toward vegans, it’s become apparent over the past few years that more people are choosing vegan food ways for reasons that have nothing to do [...]
I confess to a love-hate relationship with green onions, that ingredient that shows up so frequently in columnist Jan Roberts-Dominguez’s recipes and is the subject of this week’s A Fresh Approach. The story goes that when my parents experimented with gardening when I was just a toddler, they could hardly keep my grubby little hands [...]
The main photo in this week’s A la Carte wasn’t just a departure from most of the newspaper’s local food stories but a departure from how we typically handle stories on local meat. Photo editor Bob Pennell frequently comments that it’s difficult to take a photograph of meat that looks appetizing. Maybe Bob had a [...]
Today’s decidedly summer-like temperatures may have many Rogue Valley residents cheering. But I always hope the first 90-degree day doesn’t arrive until June. Otherwise, summer just seems to stretch on forever. And besides, I’m already running out of ideas for salads. I know I’m not alone since one newspaper editor already asked today how she [...]
The face of Allyson’s Kitchen founder Allyson Holt may still grace the store’s Web site, but new faces are heading up Allyson’s cooking classes these days. Not one to stay put for too long, chef Cristina Topham, who came to Allyson’s from a series of private yacht galleys, has moved on to other endeavors, including [...]
Since my husband, Will, and I built a house three years ago, his mom and I have been eyeing a piece of prime real estate. A south-facing corner opposite our vegetable garden would be the perfect spot to grow herbs, my mother-in-law lobbied. I think Ann secretly is hoping she could pick from it, too. [...]
Farmers market fans have been lobbying for Saturday sessions in Medford for several years. But too many vendors say they’re already committed to the Grants Pass Growers’ Market and a second weekly meeting of the Rogue Valley Growers and Crafters Market in Ashland, new on Saturdays since last summer. It took Central Point farmer Adam [...]
Preserving food can take many forms, as Jan Roberts-Dominguez pointed out in today’s A Fresh Approach column. Jan has provided her list of canning essentials several times over the years, but the surging interest in eating local food and become more involved in the kitchen warranted another run in this week’s A la Carte. Because [...]
Since I started slipping tofu into my husband’s meals about two years ago, it came as a pleasant surprise when, instead of suspiciously sniffing a dish, Will started asking how to incorporate the bean curd into his crew’s fare at a local fire station. This particular group is very health-conscious, he said. Apparently they loved [...]
