The sharing of recipes is not only through cookbooks, television and the web but also on the radio. Contemporary radio shows, such as American Public Media’s “The Splendid Table” hosted by Lynne Rossetto Kasper, have been continuing the art of recipe telling on the airwaves since the early 20th century. In fact, the glory days of radio homemaking began in the 1920s, increased in popularity during the Depression years and lasted up until the 1960s when television took the scene. Providing a community for the radio homemaker were women such as Evelyn Corrie Birkby, of Sidney, Iowa, who chatted about domestic life, sharing best recipes and cooking tricks.
The aroma of boiling molasses, the dust of corn shucking and the twanging sounds of banjos will fill Dudley Farm Historic State Park’s biggest event of the year Saturday.
Before you go home for Thanksgiving to see your (hopefully not bickering) family, the best way to pre-celebrate is by having Friendsgiving with your (again, hopefully not bickering) friend family in your dorm. I mean, you’ve probably seen these people naked in those (awful) communal showers. The least you can do is share a dinner.
Thanksgiving is a celebration usually composed of food (turkey, of course), family (and friends — inclusivity is one of Thanksgiving’s beauties) and football (yes, we’re in the South). Gathering around the TV, Thanksgiving revelers let the food digest before the slicing of pie(s).
In a time when many of us are turning to online recipes for instruction, how is it that heavy, richly illustrated cookbooks (unwieldy for practical use in the kitchen) are being released in a steady stream? Are cookbooks becoming more of an art piece than an instructional book? Are they resting on the coffee table more than on the kitchen counter?
Daily Green, a healthy fast food option in downtown Gainesville, will soon offer online ordering and drive-thru pick up.
A cookbook can be considered an autobiography.
The fall music festival season is kicking off strong in Central Florida in the coming weeks, and the small town of Waldo is once again bringing back bluegrass.
A locally owned Gainesville grocery store is celebrating its 63rd Anniversary Fall Food Festival on Saturday.
Now is the time to start preparing for the holidays ahead. No, we don’t mean shopping or menu planning, which are good ideas by the way, but preparing for the social events ahead. Ways to fine-tune your social etiquette are to know how to give good toasts, a universal practice of honoring a person or occasion with an expression of goodwill and a drink. The holidays present many opportunities to give toasts with gatherings of friends and family ahead, including parties, winter weddings and graduations.
Wizard-themed drinks are whizzing into UF’s Starbucks this month.
Ever been bewildered by the multitude of forks, knives and spoons jostling for space at a formal dinner table? Which to use? When? And how did they get there, anyway?
When the first Original Gainesville Food Truck Rally opened one Saturday in January 2013, thousands of people lined up to sample food from six local food trucks.
Eating, like cooking, is an outlet for creativity and manipulation. Take Oreos, for instance. Do you eat the frosting first and save the chocolate wafers for last? Do you carefully take apart the cookie to separate the filling and then scrape it off with your teeth? Or do you chomp through the whole cookie?
4 Rivers Smokehouse’s Sweet Shop debuted its fall desserts, which include the pumpkin creme bombe, a pumpkin cake filled with vanilla bean mousse and frosting topped with toasted pecans and caramel. Also available are products like the pumpkin bayou bar and pumpkin whoopie pie.
Daily Green, a California-meets-Southern quick and friendly eatery, opened about three months ago. The restaurant replaced the former Louis' Lunch building.