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.
Cooking
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.
On My Plate: Radishes
Radishes are one of the fastest growing vegetables, and one of the earliest to appear in farmers markets each year. The plant remains largely unchanged from the earliest records of its cultivation.