Wednesday, watch as Man vs. Food’s Adam Richman eschews “chili” for chilLi the Springfield way. In the Springfield-based episode, taped in July, Richman visits Springfield favorites. ]]> From floor to ceiling, the Central Illinois Food Bank’s 25,000-square-foot warehouse on the east side of Springfield is packed with donations, ranging from traditional items like juice boxes, ce]]> It’s time again to wrap up some of the things I wrote about during 2011. Though I usually do it chronologically, this time around I have to start with the overwhelming reader response to my Oct.]]> For many Americans, ham is the traditional centerpiece of their Easter dinner. In other homes – ours included – it’s roast leg of lamb. Lamb’s natural association with spring m]]> I’ve said it before: I like giving holiday food gifts that aren’t sweet. Not because I don’t like sweets – or getting them, for that matter. But it’s nice to give somethi]]> Thin wisps of smoke from the guests’ cigarettes lazily spiral upward and hang as if suspended from the ceiling. The ceiling itself, as well as the walls, are inscribed with caricatures of regula]]> For years, my husband Peter’s entire dental office eagerly anticipated the arrival of Velma Viele Mayes’ Italian Christmas cookies. The large foil-covered cardboard box overflowed with ani]]> Barack Obama isn’t the only one who’s been celebrating a half-century birthday recently. Clay’s Popeye Barbeque’s 50th anniversary is this year. That’s a long time for an]]> Their name may be a little off-putting. And their exterior, orange streaked or mottled with vermilion and/or brownish purple, may bring to mind a nasty bruise rather than something good to eat. Howeve]]> One of the best things about writing for the Illinois Times is getting to meet people.  That’s never been more true than while I was working on this week’s cover story.  Everyone]]> The age of farmers in this country is top-heavy, with older farmers far outnumbering the younger farmers, particularly that of fruit and vegetable growers. University of Illinois crop sciences profess]]> Pity the poor pear. Each autumn, apples get all the attention. It’s just not fair. Sure, pears show up in cooking publications, but they always seem to take a back seat to apples. That’s a]]> More than 100 years ago, Illinois was the fourth largest wine-producing state in the nation. Now the Treasury Department holds Illinois responsible for just a fraction of the 40 million gallons bottle]]> So far it’s been an iffy year for local morels, those wonderful wild mushrooms whose cratered caps resemble sponges. In fact, “sponge mushrooms” was what my family called them; I did]]> Come and Get It!Could there be a more perfect moniker for the Illinois Stewardship Alliance’s sixth annual Harvest Celebration on Sept. 16.? Those who come to the celebration always get a fantas]]> They’re gone. Kaput. Fini. When the Hostess corporation, maker of Twinkies, Ding Dongs and Ho Ho’s, announced last November that it was filing for bankruptcy and closing its factories, the]]> Serving grilled protein as a salad component has become commonplace lately. More often than not, though, it’s an afterthought or at best an add-on as in: “Caesar Salad…..Add a grill]]>