kids and salsa

This is a followup to Emilia’s previous post and it makes me want to weep with gratitude. This is one way we can change things. —M.R. By Emilia Juocys Last weekend I went to Columbus, Ohio, to help my friend Tricia Keels run her Backyard Kids’ Restaurant. To see a suburban backyard transform into a restaurant is amazing, and to watch all the children and parents participate in this event is inspirational. The energy level is so high and it’s such a positive affirming experience. Plus, I get to teach both children and adults about food! For this year’s menu we offered house-made Italian sausages, Swedish meatballs, an insanely good Swedish meatball gravy (beef demiglace, sautéed onions, vermouth, cream), cucumber salsa, a jumbo Glad bag of tortilla chips, black beans, pickled okra, lots of grilled vegetables, house-ground flour pancakes, local blueberry Read On »

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I’ve long said the way to help change the way America eats is to teach kids to cook. This is a story from my colleague Emilia in which kids not only cook, but rather take it to a new level, using cooking to bring a community together.—M.R. By Emilia Juocys I met Tricia Keels at Eat Retreat in the summer of 2014. Both from the Midwest (she from Ohio and I Michigan) and sharing a passion for food, we immediately hit it off. She briefly mentioned her nonprofit Souper Heroes and this “kid-run restaurant” her family throws in their backyard once a year. But with everything going on at the retreat, the thought slipped away. Until I got a call from her last August with the words, “I think we need your help.” The Keels Backyard Restaurant was born Read On »

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denise-sakaki_9428

When I published Boys Themselves in 1996, I was discombobulated from all the unfamiliar stuff of interviews and the weird business of promotion, and I told my wonderful agent this, who said, “Of course you are, you’re publishing a book!” It hadn’t occurred to me that publishing a books was like … well, what is it like? You’re walking along a calm shady street, all’s right with the world, and then someone you kind of know pulls you into a carnival funhouse. And it is fun, a lot of fun, you meet new folks and interesting people ask you good questions about things that are really important to you. But it’s also disorienting and you come out the back door looking kind of like a tattered Gilligan. Or so it seems. Today, in support of Read On »

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Clover Club. Photo by Donna Turner Ruhlman.

Gearing up for the publication of EGG: A Culinary Exploration of the World’s Most Versatile Ingredient, herewith a fab cocktail that uses egg white for body and nutrition. Clover Club is one of my favorite protein snacks! The recipe below is adapted from the new book, which you can pre-order here (and get a signed chart, which is the real innovation—the egg, imagined). I’m getting ready for several weeks of travel and lots of events. Follow me on Facebook for the events schedule. Scroll past the following events to get to the fabulous, the marvelous, the nutritious Friday Cocktail: The Clover Club. Upcoming: Town Hall Series: Continuing my exploration of the theme, “America: Too Stupid to Cook,” at the Ohio State Theater. Monday, February 24, 6:00 pm Cleveland, Ohio Ohio Theatre at Playhouse Square Charleston Wine & Food Read On »

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A quick synopsis of the everpopular pig celebration: Pigstock, via Traverse City Record Eagle.

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