On My Plate: Green beans
In its protection of the salade niçoise recipe, the Cercle de la Capelina d'Or permits cucumber, bell peppers, celery, radishes, scallions, basil, black olives and garlic, as long as they are uncooked.
Columns
Veterans Among Us: Nick Zenz
Miami University employee Nick Zenz knows the inside of a B-52 better than most. One might say that he inherited this knowledge from his family.
On My Plate: Paella
The word “paella” refers to the wide shallow pan in which the dish is traditionally prepared.
Observations: The dog theme
My mother never allowed us to have a dog, so I didn’t have one until I was well along in my career.
Media Matters: OFP is 2 years old!
“Local news is the glue that helps hold communities together.”
– Margaret Sullivan, former media columnist, Washington Post
On My Plate: Kale
“This vegetable…forms one of the principal foods of the Dalmatians, and is grown especially in the regions of Ragusa and Cattaro. In certain portions of Dalmatia it is stored, and its leaves are blanched and used for salads. They are quite showy when served with lettuce.”
Veterans Among Us: Sandie Baker
“I grew up with a tradition of service,” Sandie said. “My father’s family has a military lineage that stretches back to the Civil War. It was a natural thing for me and my brothers to serve.”