Article courtesy of Donna Hargrove, D.O., Nutrition Editor A major vegetable in the south, okra, like corn, is synonymous with summer. It is often grown year-round in southern climates that do not have frost, as it stops producing once temperatures go below 50 degrees. Okra is cultivated in tropical and warm climates. It is among […]

Recipe Courtesy of Chef Bren Ankrum – Culinary Editor This is a little twist on Southern style fried okra. Rather than cutting the okra into little chunks and dredging in corn meal I prefer to split the pod lengthways, soak in buttermilk, dredge in a little seasoned flour prior to frying. These cook up very […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Hearty, herby and a terrific combination of flavors, texture, color and smokiness and all prepared on the grill. This dinner is a favorite of the family, takes little prep time and just about cooks itself on an outdoor grill. Throw in a salad, crunchy bread, and […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor We’ve discussed the idea of constructing plates of food following the Mediterranean style of proportion, 50 % vegetables, 25 % grains, rice or fruit, and 25% protein. The following dish is a pretty good example of such a construct using seasonal vegetables, rice, and pork left […]