On My Plate: Sweet corn
"Corn dominates the rural landscape surrounding Oxford this time of year, but sweet corn for direct human consumption comprises only around 1% of it, according to the Ohio Department of Agriculture."
Cooking
On My Plate: Green beans
Green beans used to be widely known as string beans because they had a tough fibrous strip that needed to be removed before cooking and eating.
On My Plate: Kohlrabi
Kohlrabi is closely related to cauliflower and can be eaten raw or cooked.
Family and consumer sciences teacher to retire after three-decade career at Talawanda
After teaching a variety of classes at Talawanda High School through Butler Tech since 1994, this year will be long-time teacher Sharon Gregory's last with the district.
On My Plate: Rhubarb
Rhubarb looks like and is categorized botanically as a vegetable, but its flavor blends well with fruits in baked goods like pies.
On My Plate: Pizza-inspired tarts
One Institute for Learning in Retirement class recently took a field trip to MOON Co-op to try their hand at baking tarts with a pizza twist.
Misrule Brewery partners with Bello to open Oxford taproom
After starting a local brewery, Misrule Brewing, Miami University professors Eric Stenstrom and Rhett Brymer have gone a step further, starting a local taproom with help from Bello Pizza.