• Farm Stories

    A Guy’s Gotta Eat!

    My mother was a farm wife on a 400-acre farm in northern Illinois in the 1950s. She could feed a hungry crew during the harvest and could help in the fields, when necessary. This is the environment in which she…

  • Food Stories

    The Wide World of Curry

    When most Americans think of Indian food, they usually think of well-known curry dishes such the chicken tikka masala pictured above  – rich, creamy sauces, a variety of spices, served with naan bread. But in Britain, curries come in countless…

  • Food Stories

    Comfort Food in Another Language

    Fall is the season for comfort food, that chow that stokes nostalgia for our childhood meals and home cooking. It’s the pot roasts and beef stews, fried chicken and ham and dumplings, and, of course, spaghetti and meatballs. Typically, they’re…

  • Food Stories

    The Nature of Flavor

    In the 1950s, when dairies were small local operations, I could taste the slight difference of the milk when the dairy cows moved from the grasses of summer pasture to the grains and silage of the barn lot. Today, when…

  • Food Stories

    A Fruit Beyond Compear

    Most food lovers agree that pears are among the most delicious of fruits. James Beard, for example, proclaims in American Cookery that no fruit rivals the Bartlett pear “except fine strawberries, perfect peaches, and Tilton apricots.”  Beard, like many other…

  • Food Stories

    From A to Zucchini

    We’ve come to the point of maximum squash in the summer growing season. Neighbor gardeners are offering it for free, farmer’s markets are chocked with it, and prices at the supermarket are reaching seasonal lows. For me, a little zucchini…

  • Food Stories

    On Top of Old Smoky Meatloaf

    As Labor Day approaches, I’m planning to smoke some meats for a cookout. I have a great smoker, and I’ve made a few smoked meals so far this summer, but this an especially good time of year to try something…

  • Food Stories

    The Tang of a Tomato

    My tomato crop this year looks like a bumper harvest, and I’m thinking about how to consume all them all. Of course, I can freeze some of the Romas for use over the winter. But it still makes most sense…