Schimpff's, one of the oldest, continuously operated, family-owned candy businesses in the United States, dates back to the late 1800s.
Schimpff's, one of the oldest, continuously operated, family-owned candy businesses in the United States, opened in its present location in 1891 but the family has been making candy in the Jeffersonville area long before that.
Cancer-Fighting Kitchen: Second Edition: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
Cancer-Fighting Kitchen a finalist in the Health & Special Diet category of the IACP Awards.
Midwest Made: Big, Bold Baking from the Heartland
“Every state or every little city or little town has different recipes that are important to the people there.”
The Golden Lamb: Turning Abraham Lincoln’s holiday into a 150 years old tradition
The Golden Lamb had been open for three decades or so when Lincoln visited Lebanon, Ohio. Though no records exist that he dined or stayed at what was then a […]
Hero Dinners: Complete One-Pan Meals That Save the Day
The requirement for hero dinners were simple and called for three things--using a pan or skillet, including a protein, vegetable, and a starch and using ingredients that are natural or minimally processed.
Missing Howard: Johnson That Is
I worked at HoJo’s when I was a teen and as a young girl, when we traveled to New York, Connecticut and along the eastern seaboard, we typically stayed at their lodges. HoJo is Me!
Cleveland Kraut: Crafted Fermentation
Cleveland Kraut, a relatively new company named by USA Today as one of their top ten best new health foods, sells a variety of sauerkraut in flavors such as Whiskey Dill, Roasted Garlic, Classic Caraway, Curry and Beet Red. Their Gnar Gnar--a spicy mixture of green cabbage, green bell peppers, jalapenos, kosher salt, leeks, Sriracha, garlic and red chili, is similar to kimchi, the fermented Korean condiments which can range in heat from mild to fiery hot.
USA Today: Michigan’s Best Coney Dogs!
Michigan's Top 10 Coney Dogs according to USA Today!
Winter Melons Ripen in the Sun
Winter or ash melons can weigh up to 70 or so pounds and can be used in Asian dishes. The insides of winter melons turns translucent when it cook and has a delicate slightly sweet taste.
The Preservation of Heirloom Foods without Genetic Modification is the Focus at the 9th Annual National Heirloom Expo in Santa Rosa, CA
For those interested in heirloom foods with genetic modification, this years National Heirloom Expo held in lovely Santa Rosa. The World’s Pure Food Fair (Santa Rosa, Calif.) The National Heirloom Expo is […]
дранікі (Draniki), Belarus and My Family
When I first met Jeannee Yermakoff she was writing A Global Garnish: A Traveling Chef Shares Food and Fundamentals, a very pretty and informative blog with wonderful photos and a […]
Fair Food Fun
Fair Food #1 Rule: Calories don't county when you eat at a county or state fair
Summer Fun: Round Barn Artisan Market
Looking to fill your Saturday with shopping, wine, and music? Toast to local artisans from Northwest Indiana to Southwest Michigan! Round Barn Estate is hosting The Round Barn Artisan Market on July […]
It’s That Time of the Year: Get Set! Go Grill!
These last few days of warm weather, sunshine and blue skies is all the incentive that outdoor cooking enthusiast Patti Kenworthy needed to fire up the grill. Kenworthy of […]
Very Valloladid Indeed
The heat of a Yucatan summer day is peaking as we walk stairs carved out of stone to swim in the refreshing waters of Cenote Dzitnup with its magnificent rock […]
So Sweet: Michigan Maple Syrup
Early spring is sweet in Southwest Michigan when the sap rises ready to be harvested and turned into sticky sugary and wonderful maple syrup. Surprisingly, there are many […]
