Christina and Erin
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Naomi Elle Schwartz
All Posts including “meat”
When I was growing up one of the things my mother used to make was Porcupine Meatballs. I think one of the reasons I liked them so much is they were sort of a rite of passage. We knew that when we were allowed to help make the meatballs we were on our way to being grown up.
Continue Reading: Local Food Recipe: Porcupine meatballs
Posted by James Sechrengost on 07/01, 2013 at 11:15 AM
Tucked into a beautiful slice of Pennsylvania known as the Big Valley, Belleville is a small town around 25 miles to the southeast of State College in Mifflin County. Belleville is a community with a variety of different Amish and Mennonite groups. One of the groups of Amish are known as the Peachey or Renno Amish, also known as “black-toppers”. Named after the Peachey family, the Peachey folk are industrious with a variety of businesses in the general Belleville area carrying the Peachey name. Two of my personal favorites are local food related—Peachey Greenhouse and the famous A.J. Peachey and Sons. This past Saturday, I decided to take a drive and pay a visit to both of them.
Continue Reading: Things are just Peachey in Belleville
Posted by Jamie Oberdick on 06/03, 2013 at 11:33 AM
Until a few months ago, I had never heard of Caveman Steaks, but then Grillmaster Steven Raichlen entered my life. He is the subject of the PBS cooking series Primal Grill and is the author of The Barbecue Bible and Planet Barbecue, and he was also the guest chef at WPSU-TV’s annual Connoisseur’s Dinner. During his visit, the station hosted a cooking demonstration for donors and friends at our studios.
Steven is a great guy—very knowledgeable and capable, yet very low-key. The featured course, to be prepared outdoors on a cold February day, was his signature dish. The process is so simple and so primitive as to be almost disarming, yet the result is to die for.
Continue Reading: Caveman Steaks
Posted by Sam Komlenic on 05/24, 2011 at 01:08 PM
Whenever I want to impress someone with my cooking this is my go to recipe. I have yet to meet someone who dislikes it, and in fact, it usually becomes one of their favorite meals. Everyone in my family is in love with this steak. Every time I go home to visit them, they ask me to make this. While this is recipe is intended to serve two people, it can easily be doubled for more.
Continue Reading: Steak au Poivre
Posted by Michele Frank on 09/30, 2010 at 02:46 PM
While riding the bus to Innovation Park one morning, I saw a huge line of people standing outside a non-descript building. In my four years at Penn State, I never once paid any attention to this building, despite the fact that every football season I have walked past it on my way into Beaver Stadium. Outside there was a sign advertising a meat sale. Curious, I went online once I reached my destination and found what might be considered Penn State’s best kept secret. Almost every Friday during the Fall and Spring semesters, the Meat Laboratory holds a retail sale full of fresh cut, locally raised meat that is open to the public.
Continue Reading: Penn State Meat Sale
Posted by Michele Frank on 09/28, 2010 at 09:11 AM
Some folks are intimidated by okra, most likely due to its foreign origin and slimy texture. Before creating this recipe, I had only eaten fried okra, and, admittedly, it was not on the top of my list to eat again. But I wanted to give the vegetable a second chance.
Continue Reading: Okra Hash with Spicy Sausage
Posted by Michele Frank on 09/14, 2010 at 09:56 AM
The first rule of food safety is “keep it clean.” In a close second to that basic food safety tenet is “keep it cold.”
The principles of safe food handling haven’t changed much from the basics my great-grandmother taught my mother. Those tips that were passed down from a 1900 southern Missouri homestead came from a simpler time, before the modern efficiencies of modern agriculture (and their unfortunate associated skepticism) were known.
Continue Reading: Keep it Clean, Keep it Cold
Posted by Chris Raines on 08/23, 2010 at 11:55 AM
If you really want people to think you’re weird, tell them you ate goat. Ever since my husband and I cooked up some goat sausages on the grill, I’ve been singing this meat’s praises. It tastes great. It has less fat and more protein than beef. But the conversation seldom goes any further. When the subject of goat arises, so does the red flag in our brain that controls what goes into our mouth.
Continue Reading: Goat: It’s What’s for Dinner
Posted by Michele Marchetti on 08/17, 2010 at 10:12 AM
What’s in your freezer? Sausage, bacon, or ham for breakfast? Beef patties or flat iron steak for lunch? Lamb chops or roast for dinner? Believe it or not, you can find all of this meat and more at your local county fair.
Continue Reading: Get Your Meat at the Fair
Posted by Will Nichols on 08/06, 2010 at 03:06 PM
Every community has recognizable houses, families, buildings, and businesses that provide unique charm. In Huntingdon, Brenneman’s Meat Market is one such institution.
Continue Reading: Brenneman’s Meat Market in Huntingdon
Posted by Will Nichols on 07/20, 2010 at 11:02 AM
What’s going to end up on your grill this July 4th weekend? We’re having lamb burgers and pork chops at my place.
Continue Reading: What Are You Grilling?
Posted by Chris Raines on 07/02, 2010 at 02:21 PM
At Cow-A-Hen Farm in Mifflinburg, Bill Callahan believes animals were given legs for a reason.
Continue Reading: Cow-A-Hen Farm in Mifflinburg
Posted by Emily Wiley on 06/28, 2010 at 07:56 PM
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Food Stories from NPR
August 29, 2014
There's no such thing as plain vanilla — at least if you're talking about beans from the vanilla orchid. Whether it's from Tahiti or Madagascar, vanilla can be creamy, spicy or even floral.
August 29, 2014
The top source of vanilla beans sends its fragrant crop abroad for processing into extract. Now a former Peace Corps volunteer aims to boost Madagascar's economy by building a bean-to-bottle business.
August 28, 2014
One in 10 packaged foods still contains trans fats, according to a new study. The problematic oils give foods a rich taste and texture and extend shelf life, but have been linked to heart disease.
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