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.
Local Food
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: Asparagus
Asparagus comes in two main varieties in the U.S., green and purple. Both are more nutritious when sourced locally, James Rubenstein writes.
Two upcoming community meals center on chili
The Kiwanis Club of Oxford and MOON Co-op are both set to hold annual chili meals this February.
This winter, try your hand at baking a fruitcake with local ingredients
Store-bought fruitcakes may be the butt of jokes, but James Rubenstein writes that a homemade variety with local ingredients is worth the effort.
Halal Food Inc. opens in Oxford, looking to expand to coffee
Halal Food Inc. is bringing Mediterranean flavors to Oxford residents. The owner plans to expand the location to offer coffee and sweets.
Not all turkeys are equal: The benefits of getting pasture-raised bird this Thanksgiving
Pasture-raised turkeys may present some issues to farmers like exposure to predators, but columnist and board president James Rubenstein writes that the extra difficulty is worth it for the health, flavor and environmental benefits.