| Nov 3, 2012
Here's the problem: "I'm a wine lover," says Hans Reisetbauer, spreading his hands for emphasis. But he was unlucky enough to be raised in upper Austria, too far north to grow grapes. The son of a farmer, at school he studied agriculture, but normal...
| Aug 24, 2012
The Beverly Glen farmers market, which had a soft opening last Saturday at the Glen Centre shopping mall just south of Mulholland Drive, revives an event that debuted 11 years ago. That version folded due to a lack of parking, but the reincarnation offers...
| Jun 1, 2012
| 8:04 AM
Sunday, June 3
Petoskey Duplicate Bridge Club meets at 1:30 p.m. on Sundays at 2144 Cemetery Road, Petoskey (behind Lowe's). All players welcome. Visit www.petoskeybridgeclub.com or call (231) 881-0829 for information.
Monday, June 4
| Aug 31, 2012
For a vision from a century ago, when farms covered Los Angeles County, there's no better time machine than Blum Ranch in Acton, southwest of Palmdale. Just off the 14 freeway, about an hour north of downtown, its 40 acres of peach and pear orchards are...
| Sep 20, 2012
| 1:08 PM
To everything there is a season, or so it is said. And that includes grilling. Not that you won't venture out on a cooler evening to barbecue some chicken, but autumn is here — almost — and the desire to dine al fresco is waning along with the...
| Sep 7, 2012
| 1:05 AM
I planted a hibiscus shrub that gets flowers the size of a dinner plate. I've had the plant for three years. This year, it is much bigger and loaded with buds. I was so excited until I noticed the buds are yellowing and something's eating the leaves....
| Jan 30, 2013
| 1:25 PM
Margaret and Louis Chatey are turning pears and apples from Ledyard and Middlefield into award-winning brandy in a barn off an Ashford country lane.
Over in East Hartford, Adam von Gootkin is hunting for Connecticut corn he can transform into what he...
| Dec 10, 2010
| 7:29 AM
Total time: 1 hour, 15 minutes plus chilling time for the ponche
Note: Adapted from a recipe by John Rivera Sedlar with Julian Cox. Sedlar writes, "I've always enjoyed this classic holiday 'ponche.' I like how it...
| Dec 23, 2010
| 1:31 PM
Greek Yogurt Cheesekcate With Ouzo Poached Figs
15 plain melba toasts (about 4 ounces; not Melba "snacks")
One-third cup walnut halves
2 tablespoons extra-virgin olive oil
14 ounces reduced-fat Neufchâtel cream cheese
1 1/3 cups sugar
| Apr 20, 2011
Count us among the fans of Peter Rabbit Organics' new line of fruit and veggie squeeze pouches for babies, with flavor combos like carrot, squash and apple; pea, spinach and apple; and sweet potato, corn and apple.
Sure, we like that they're convenient...
| Oct 7, 2010
| 1:35 PM
Some foods, like soups and stews seem to taste better when they are reheated, while others foods like pasta salads and dips seem to benefit from time spent in the refrigerator overnight. When flavors "marry" over time, the results are delicious....