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By American Food Roots

Foraging for the past

The recent foraging trend is nothing new to Kara Flynn. She spent her childhood reluctantly foraging for blackberries, dandelion greens and cardoons with her mother Mary Louise Gerlach. Similarly, Gerlach recalls her own father foraging for a variety of plants. Flynn attributes her family’s love of foraging to their Sicilian roots. Foraging still plays a …

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American Food Roots wins 2 food journalism awards

American Food Roots has won two awards from the Association of Food Journalists. AFR took second place in the Association’s 2014 “Best Food Blog” category. The competition was stiff. First place went to Mother Jones. The Charleston Post and Courier was awarded third. AFR also took second place for “Best non-newspaper food feature” with our …

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America’s land-water-food history at Smithsonian’s Food in the Garden series

Two centuries of connections between land, water and food in the U.S. will be explored on Thursday nights in September at the Smithsonian’s National Museum of American History and Smithsonian Gardens. Food in the Garden offers panel discussions, demonstrations, and food and drink in the museum’s Victory Garden. The museum is located at 14th Street …

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Translating “cheesecake” into Polish

When you think of Polish food, pierogies and kielbasa may come to mind. But Liisa Ecola’s Chicago grandmother broke the mold: she is remembered for her cheesecake. Large numbers of Poles began arriving in Chicago in the early 19th century when unrest rocked their homeland. Today, they are among the city’s three largest European ethnic …

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Slideshow: What summer tastes like where you live

Summer is a time for watermelon and ice cream, burgers and barbecues. But around the country, many states and even towns have their own summer traditions: water ice on the boardwalks from New Jersey to Delaware; frozen custard in Wisconsin; planked salmon in coastal Washington state. AFR readers from north to south, east to west …

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Bundt cake means community – literally

Most Americans today will recognize a Bundt cake when it’s on the table. But for many, the fluted cake with the hole in the middle is particularly reminiscent of the 1950s and ’60s. It was this kind of nostalgia that prompted Marci Hilt to revisit her Bundt pan collection after the death of the pan’s …

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Utah Pioneer Day means family, food and Jell-O

Pioneer Day and food preservation are essential to Utah’s culture, which is intricately tied to the customs and calendar of the Church of Jesus Christ of Latter-day Saints – the Mormon Church. Family and community gatherings — often potlucks, picnics and barbecues — are often also religious affairs. Pioneer Day, the official state holiday celebrated …

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Culinary Postcard: A detour for food Zen at Okla.’s Tamuzul

And now for something completely different. “We needed a break from heavy/fried/meat everything,” says Cara Walsh after barbecue in W Virginia, the bourbon trail in Kentucky and hot, hot chicken in Nashville. Fortunately, when Cara and her cross-country dining companion Dylan Byers rolled into Oklahoma City, Okla., they found Tamuzul, a plant-based Mexican restaurant, where they …

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Culinary Postcard: The strange power of Nashville hot chicken

Every few months, someone we know goes somewhere near Nashville and is lured into town by the siren song of hot chicken.  Cara Walsh and Dylan Byers, whose cross-country dining tour we’re chronicling, are now among the enchanted. Their temple of choice was Hattie B’s, a relative newcomer to the hot chicken scene. Hot chicken got …

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Culinary Postcard: Louisville hotel offers art on the plate and on the wall

Louisville, Ky., of course, means bourbon. And the Cara-and-Dylan cross-country tasting trip certainly involved back roads and bourbon sampling in the Bluegrass State. They found dinner at Proof on Main held up well to the flight of bourbon with which they ended their day. The restaurant’s bar stocks more than 50 bourbons. Proof on Main …

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