by Staff | Mar 6, 2015 12:18 pm
Adapted from Kurt Messner, Acting Regional Administrator, USDA Food and Nutrition Service:
For the first time ever, the United States Department of Agriculture is updating the nutrition standards for subsidized meals served at adult care centers—and encouraging members of the public to comment.
by Aliyya Swaby | Feb 23, 2015 5:46 pm | Comments (1)
Boiling fruit and sugar for a half-hour might technically make a jelly. Yvette Sincavage spends four hours slow-cooking dried apricots, water, sugar and lemon for Skappo’s new line of jams, which reminds her of an important lesson: “You can slow down a bit if you want to.”
by Allan Appel | Jan 29, 2015 3:52 pm | Comments (3)
Amateur cheeseologist Vikram Dhawan sampled a two-year-old Grafton to answer an aromatic question.
by Allan Appel | Jan 26, 2015 2:21 pm | Comments (1)
Deyssi Juarez was only “a little scared” as she stocked up on extra meat, bananas, potatoes, and a shoe-box long hunk of queso blanco. No batteries or flashlights needed. “I have [those items] in my house already,” she said
by Aliyya Swaby | Jan 7, 2015 9:04 am
On Three Kings Day, baby Jesus popped out of a fig-topped “rosca de reyes” from a Mexican-owned bakery on Grand Avenue. Hundreds of baby Jesuses in hundreds of fig-topped roscas de reyes.
by Staff | Jan 6, 2015 2:13 pm
This article was submitted by Benjamin Shanbrom.
For many of us, coffee is a given—it’s there in the morning or late nights when we need it, and there isn’t much else to consider. It’s quite rare that we actually sit and ponder the incredible journey these little beans voyage through to make it to our cups.
by Markeshia Ricks | Dec 23, 2014 1:10 pm | Comments (2)
Quick as a blink, Sonia Salazar had the oyster shell open. She slid the opaque flesh into a shot glass—and a Barracuda oyster shooter was in progress.
by Allan Appel | Dec 22, 2014 2:04 pm
Forty people joined U.S. Rep. Rosa DeLauro, New Haven Food Policy Council Chair Alycia Santilli, and the state’s two U.S. senators at the Atwater Senior Center Monday morning. The occasion: to mark $2.8 million given to Connecticut (and six other states) so they can participate in the Commodity Supplemental Food Program (CSFP).
by Markeshia Ricks | Dec 10, 2014 2:48 pm
Jeff Lamberti gleefully dumped roasted jalapeños, red peppers and onions into a bowl of ground beef as he made his favorite burger on Prime 16’s menu. Known as “The Firehouse,” this burger is guaranteed to give you a little internal heat this winter.
by Markeshia Ricks | Nov 26, 2014 3:10 pm
With Miss Mae Ola Riddick looking over their shoulders, members of the Dixwell community continued her legacy of feeding those in need for the upcoming Thanksgiving holiday.