YOU LIKE THIS: FEATURING CHEF RICHARD GRAFF OF MEDDLESOME MOTH AND BEER PICKLES

BY ALICE LAUSSADE   –   Dallasobserver.com Welcome to “You Like This,” in which we ask chefs two questions: 1) What’s the best-selling dish at your restaurant? and 2) What’s your favorite dish at your restaurant? We hope the answer to the first question will open your eyes to the fan favorites and the Dallas palate […]

Fermented Foods: Turning excess into product

By Josh Brokaw   –   Ithaca.com Steps for creating a culture: First, place vegetables, fruit, or other live material in a bucket or barrel. Second, add water, maybe some salt. Wait for life to bubble up. If the life created isn’t one to your taste, change the climate by a few degrees. Adjust until […]

Food book: Preserving the Japanese Way lifts lid on pickling, salting and fermenting

Susan Jung looks forward to making use of Californian Nancy Singleton Hachisu’s book to finally make pickled daikon and pickles fermented in rice bran I’ve long been fascinated by Japanese preserves but most of them seemed far too difficult and intimidating to attempt myself. I make kimchi, sauerkraut, jams and cured meat, and have dabbled […]

Springfield: The Dugout

by Katie Tonarely, For the News-Leader Whether you hit up Springfield Cardinals games or not, you’ve likely heard of the Dugout. Or maybe not. Though I tend to enjoy nearly all of the things the Dugout serves, and the occasional Springfield Cardinals game, the only thing I’ve really heard about the Dugout is that they have […]

York County towns drop everything (it seems) for New Year’s

Jessica Schladebeck, 505-5438/@JessDispatch   –   York Dispatch People all over the world ring in the New Year with a variety of traditions, but not many can say they kick it off with a pickle drop. The Dillsburg Pickle Drop, now in its 23rd year, will be held at the Citizens Hose Fire Co.’s Community Memorial […]