For Ann Fuehrer, director of the Talawanda Oxford Pantry & Social Services (TOPPS), a single day hosts an array of activities. From shopping at Kroger, to making sure the shelves are stocked, to answering emails and phone calls, to supervising volunteers, Fuehrer, who took over as director in July 2019, leads one of many efforts to help those struggling with food insecurity in Oxford.
As the leaves swirled down from the trees outside of Armstrong on Friday, Nov. 15, Miami’s Muslim Students’ Association (MSA) swirled ornate designs onto the arms of students who stopped at their booth. Adjacent to a card table covered with various canned foods like Campbell’s soup and JIF peanut butter is another table occupied by a student practicing an ancient art form: henna.
In the “The Godfather”, there’s a scene where Peter Clemenza says to Michael Corleone “Hey, come over here kid, learn something. You never know, you might have to cook for 20 guys someday.” Clemenza then teaches Corleone how to make his signature sauce in bulk. I thought of this line last night as I peered over the edge of my newly purchased industrial-sized red pot, stirring onions and spices at a low boil. It was my first attempt at my mom’s recipe, which she adapted from The New Basics Cookbook’s “Pasta Sauce Rafale.”
There’s nothing like a warm (alcoholic) drink on a chilly fall evening.
Once, freshman year, I bought a bag of apples at the Oxford Farmer’s Market. Since then, I have only bought bread. Here are my favorite breads and bread-like products:
As I nervously rang the doorbell, I stopped to check what I was wearing. Is this cool enough for a french toast brunch? Am I cool enough for a french toast brunch? This is so adult.
Ramen Hachi doesn’t have a website. Their only online presence is a Facebook page with three reviews, 21 likes and no posts. But what it lacks in branding the restaurant makes up for with its warm, laid-back environment, a unique menu and plenty of ramen.
The Institute for Food at Miami University hosted an open house on Friday, Sept. 20 at its farm. The event coincided with the United Nations Global Climate Summit. During the open house, attendees could pick their own cherry tomatoes, purchase salsa and posters at a table in the front of the farm and tour the farm. A handful of people participated in the first hour of the event.
For a go-to fall dish to pull from the oven in front of salivating friends and family, try this vegetarian baked pasta with roasted pumpkin, mushrooms and kale.
I spent this past summer in Michigan's Leelanau peninsula, curing duck, portioning fish, roasting vegetables and peeling potatoes.
"And your time begins now"
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