ALL ABOUT FOOD Layers of Chocolate, Strawberries and Cream
When I pulled out the pocket folder filled with recipes I've gathered from cooking classes I've attended over the years, I was surprised to see that some of the recipes dated back to 1984. That was t... Posted on 6/10/12 at 9:27 AM
It isn’t easy to find the new location of the North Dakota State University Archives. Stashed out in the old Knox Lumber Co. warehouse at 3551 7th Ave. N., it’s the last right turn before Interstate 29 on Seventh Avenue.
The NDSU Archives are the historical records of the university going back to its founding. The collection includes the archives for the Institute for Regional Studies.
In her book, “97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement,” author Jane Ziegelman tells the story of families in a single apartment building in New York between 1863 and 1935.
Artichoke is the name for three unrelated plants.
But much of the food we enjoy that involves artichokes uses the heart, a meaty part of the Globe Artichoke plant, which is a member of the thistle family and is grown in various places, including California.
“SAUCE, n. The one infallible sign of civilization and enlightenment. A people with no sauces has one thousand vices; a people with one sauce has only nine hundred and ninety-nine. For every sauce invented and accepted a vice is renounced and forgiven.” – Ambrose Bierce (1842-1914) “The Devil’s Dictionary”
Long before it was used to flavor food, parsley was employed as a medicine; sometimes to prevent drunkenness.
Greeks also used the plant, which is native to southern Europe along the Mediterranean, as decoration for victorious athletes.
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