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Thursday, Sept. 11, 2014 12:01 am
 Of course, my childhood’s late summer/early fall biggest tradition was beginning school. But there were culinary traditions, too. The seasonal tomato flood reached its peak, and canning tomato...
Thursday, Sept. 4, 2014 12:01 am

Food and mood guru headlines Hope Institute’s Celebrity Chef Benefit

 The Hope Institute for Children and Families is breaking new ground this year. Their choice of chef for the 20th Annual Hope Celebrity Chef fundraiser isn’t at the helm of a highly regarded (u...
Thursday, Aug. 21, 2014 12:01 am

Recalling Nixon, being with John Malkovich and a grand party

 The passage of the Civil Right’s Act 50 summers ago has gotten lots of media attention this year, and rightly so. But there’s been little – at least that I’ve heard – of the 40th anniv...
Thursday, Aug. 14, 2014 12:01 am
 Most of my summer desserts focus on seasonal fruits at their succulently flavorful peak: berries, melons, peaches, nectarines and plums bought at farmers markets and roadside stands. But tropica...
Thursday, Aug. 7, 2014 12:01 am
It was the lodestone of my childhood summers. The Illinois State Fair was something I looked forward to almost as soon as the previous year’s fair ended. But after our annual Fourth of July picnic,...
Thursday, July 31, 2014 12:01 am
 It’s been a wonderful few days with my visiting veg-heads, oldest daughter Anne and grandson Robbie. Their visit is half over, and already I’m thinking about how much I’ll miss them. Truth...
Thursday, July 24, 2014 12:01 am
 By the time you read this, they’ll be here, my oldest daughter, Anne, and 3 1/2-year-old grandson Robbie. Since Robbie came into our lives, we’ve visited back and forth frequently. But for t...
Thursday, July 17, 2014 12:01 am
 Not so long ago, almost every family – rich and poor, country and city dwellers – preserved much of their own food. From late summer until first frost, kitchens were even more a beehive of a...
Thursday, July 10, 2014 12:01 am
 Are there any sights, sounds and smells more evocative of a Midwest summer than those of fresh corn on the cob waiting to be shucked? The leaves are still crisp and green; the aroma’s corny an...
Thursday, July 3, 2014 12:01 am
 Back when I gave cooking classes, one of the most popular was “Demystifying Pie.” While it explored different fillings from savory to sweet, the main emphasis was the crust: pie pastry, aka...

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