New bread from age-old process
There’s a special kind of alchemy that goes into bread: grain and water and heat and time, among other things, are components of a spell that materializes into nourishment. Baker James Luckett and...
View ArticleAll I Care to Eat | Ham, cheese and memory
A couple of years ago, I started writing a new column, “All I Care to Eat.” Following a previous occasional recipe column, “Thought for Food,” I thought it might be fun to write about the dishes...
View ArticleAll I Care to Eat | A taquito, please — hold the shame
When I was a kid, I lived for a taquito. If you don’t know — and you probably do, because if you’re reading this fine publication, you’re certainly a person of taste and refinement, but just in case —...
View ArticleAll I Care to Eat | A meal outside of time
If you’ll indulge me, rather than writing about a favorite dish from a local eatery, as is the purported bent of this occasional column, I’d like to shake things up a bit. Admittedly, this being only...
View ArticleAll I Care to Eat | Time enough at last (for eggs)
Growing up in rural Kentucky, my sister and I had a mass of orange daylilies that grew outside the window of our shared bedroom. These flowers were something of a timepiece for us, two kids who could...
View ArticleNatural cheesemaking set at Heartbeat Gardens
Villagers may recognize Sandy King, a self-described lifelong local, and her horse Daisy, from the carriage jaunts around downtown they take folks on during the winter holiday season. But King is also...
View ArticlePoke Island under new ownership
By Dennis Bova A former Yellow Springs resident has taken over Miguel’s Poke Island restaurant. She’s making no changes — for now. Jessica Alt, a 1987 graduate of Yellow Springs High School whose...
View ArticleYellow Springs Community Thanksgiving to return
By Dennis Bova A longtime Yellow Springs holiday tradition that was interrupted by the pandemic in 2020 is returning, thanks to a new round of organizers — who are issuing a call for volunteers. The...
View ArticleCatering to a village for 40 years at Current Cuisine
The days leading up to Thanksgiving are some of the busiest of the year at Current Cuisine. As always, there are a lot of local mouths to feed. Whether it’s for the mashed potatoes smothered in gravy,...
View ArticleFree community meal welcomes all
The locally based Beloved Community Project offers a free community meal the third Saturday of each month, noon–2 p.m., at First Presbyterian Church. The next meal is March 16. All are welcome to...
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