My mother is a true believer in soup. Her biggest pot comes out at the first hint of fall and remains on the stove until the last wisp of chill leaves the air the following spring. Her specialty is chicken soup (she is a Jewish mother, after all), but she is also fluent in lentils,
MoreLori Sollenberger owns eight cows. From that limited milk supply, she makes eight different kinds of cheese, including a sharp, salty feta. It pairs beautifully with tomatoes, onion-heavy salads and even watermelon. “Just crumble some feta over the melon and add chopped mint,” she advises.
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An under-the-radar Mt. Airy restaurant keeps it green—and tasty by Lori L. TharpsWhen it comes to Geechee Girl Rice Café—a low key Mt. Airy favorite on Germantown Avenue—a lot of people can’t get past the name. “What’s a Geechee?” is a question executive chef/owner Valerie Erwin hears often.
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by Lee Stabert | photo by Lucas HardisonKatie Cavuto-Boyle’s Healthy Bites fills a void in Graduate Hospital
They say one of the keys to a successful business is seeing a need, and then filling it. That is Katie Cavuto Boyle’s plan. Her newly opened Healthy Bites To-Go Market/Café looks to bring wholesome, locally-sourced grab-and-go products
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Come spring, we local eaters are deeply hungry for regionally-grown produce beyond cold-loving Brussels sprouts and storage apples, potatoes and onions. Sadly, with a stinging chill remaining in the air, summer berries, stone fruit and corn (oh corn!) are still a long way away. Happily, there’s one plant that starts appearing earlier than all the
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LEEKS
Having grown up in a leek-less household, I find them endlessly intriguing—in no small part due to their resemblance to obese scallions. But leeks are so much more than portly onions; they have an amazing rich, mellow flavor and a dynamic range of textures, depending on how they’re cooked.
A member of the Alliaceae family, which
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Mugshots makes buying local even easier
Mugshots Coffeehouse and Café has a deep commitment to local food, and their buying club is a logical extension of that philosophy. The weekly club is a simple way for customers to purchase food straight from the farm.
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Greenwood Kitchen makes tasty snacks that everyone can enjoy
For eight years, Jaynel Hollis struggled with abdominal pains, nausea, headaches and fatigue. There was no explanation, until she discovered she was gluten-intolerant. She set out on a mission to provide others who suffer from food allergies with gluten-free and vegan food made with local, organic ingredients,
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A new South Street bakery offers sweet treats for sensitive eaters.
"Baking you happy” is the motto of South Street’s new Sweet Freedom Bakery. Owners Heather Esposito and Allison Lubert aim to provide treats all eaters can enjoy—every baked good on the premesis is vegan, gluten-free, soy-free, corn-free, wheat-free and peanut-free.
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Liberating yourself from processed and prepackaged food often starts with the small stuff. For me, salad dressing was a game changer. Once I realized how simple it was to make, and started reading the labels on commercial brands (Canola oil as the number one ingredient? Water as number two?!), I could never go back.
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