nav-left cat-right
cat-right

Fresh Ideas for Fall Decor

By Chelsea Ferguson – Even though summer is having its last wind, I cannot help but set my mind on fall. Knowing that pumpkin coffee, cooler weather and seasonal activities are around the corner, can you blame me? I should not try to rob summer of its time but I can, at least, start planning my fall home décor. My favorite room to decorate is my kitchen. I enjoy using fruits and vegetables as a way to add a splash of...

Urban Chicken Farming

Keffie Lancaster – If you had told me when I was a teenager that I would have chickens running around in the backyard when I grew up, I would have laughed all the way to the grocery store. But now, as a young adult striving to make mindful, healthy decisions (for both myself and my community), I my own flock. There is still a huge smile on my face when I open up that nesting box and take the eggs out every day. The...

Embracing Our Differences Through the Foods of Isr...

By Chef Judi Gallagher – Israeli cuisine is trending. Yes, trending. In a country steeped in tradition where some street and desert scenes seem like a movie set with sculptural dunes and sheep roaming or crowded marketplaces or tiny cafes, Israel is becoming an amazing mix of cuisines. There are Kosher McDonalds spreading across the suburban areas and a pizza shop in the middle of Old Jerusalem, just before you arrive...

GOURMET HIGHWAY: Hot Chicken and Nashville Cats

By Doc Lawrence – Housed in a glorious Southern mansion in the heart of Music City as Nashville is often called, Jimmy Kelly’s landmark restaurant works hard at becoming the standard by which American steakhouses are measured. Founded in 1934 while the country was in the throes of the Great Depression and just one year removed from the repeal of prohibition, founder and namesake Jimmy Kelly made a promise, according to...

When The Living is Easy – Outside

By Steven V. Philips – On the vast Philips estate we retain a duo of lads, though not exactly dynamic, to keep our pool from trending towards swampy. Lads? It is to snicker. A retired pizza chef and faux red-neck are our pool boys. Their work ethic is, let’s say, evenly paced. Weekly, or more accurately weakly, they skim possibly four small oak leaves off the top and seventy-two minuscule air-borne seeds off the...

Impressions and Tips about Israeli Food

By Marsha Fottler – A recent trip I took  to Israel focused on the food culture of the country and how food, cooks and farmers might bring together diverse elements of a very diverse society. Breaking bread together at a big table might be a way to solve problems. It often works for families. From days and nights of eating, observing and interacting with the animated and outgoing people of Israel, here are some...
Page 3 of 5512345...102030...Last »
Share with your friends










Submit