My parents were immigrants from Eastern Europe. In 1929, at age 10, my father came to Detroit from Czechoslovakia with his parents and two brothers. My mother left her parents’ farm in western Ukraine via Gdansk and London to Detroit in 1938, shortly before World World II broke out. She was 19.

The sun is trying to peep through the fog. It is very foggy this morning and visibility isn’t very good. The fog light on top of the bus was bright, though, when Kevin left for school. I always pray that everyone will be safe as they leave for work and school on foggy mornings like today.

The leaves are not all off our trees yet. We didn’t get around to raking up the ones on the ground, either. “Old Man Winter” arrived before we were prepared. In the last few days it snowed and snowed. I would guess that we received about eight more inches of snow. This morning the temperatur…

I am driving along the bay, the sun emerging as a thick red line pushing the blanket of night away. As I approach the cabin, I see men, women and children dancing around a bonfire. I am surprised by the noise: shouldn’t they be quiet? They’ll scare away the deer. As I walk towards them, I he…

The ground had a thin layer of snow this morning. Our leaves are still not raked up. Maybe snow will cover them. Out of sight — out of mind. I’m just not ready for snow but we will take whatever the good Lord sends our way. Snowflakes are lightly falling as I write this.

I miss Gourmet magazine. The glossy photos, globe-spanning recipes, and writing from the likes of James Beard, M.F.K. Fisher, and Madhur Jaffrey (and yes, the endless ads for luxury lifestyle items I would never be able to afford) all combined to create a world apart from the day-to-day tedi…

As a child, perhaps your first taste of cinnamon was Red-Hots candy. Maybe you remember first experiencing the fragrant spice at the local cider mill while eating a cinnamon and sugar-crusted doughnut? Late bloomers might have had to wait for a first wedge of pumpkin pie to participate in th…

TRAVERSE CITY — There’s a lot of craft beer makers in Traverse City.

Thanksgiving is this self-proclaimed foodie’s dream meal. Not only are there many dishes served, there is opportunity: for the traditional and the experimental, for recipes that are made reverently once a year and for inviting friends new and old to join the family table. Yes, I know the hol…

Many years ago, three fellow culinary school instructors and I landed in Milan, headed for two weeks at the Italian Culinary Institute for Foreigners in Costigliole d’ Asti near the towns of Asti and Turin in northwest Italy. Traveling through the spring-kissed Piedmont countryside, I notice…

BELLAIRE — Jamie Creason not only owns Applesauce Inn Bed and Breakfast but she also takes on the role of chef for the morning meals and the High Tea Wednesdays.

October to November form a seasonal corner, our transition between autumn’s cooling and winter’s deep freeze. To turn this corner successfully salads and grilled stuff just won’t do.

TRAVERSE CITY — Sweater weather isn’t just for the pumpkin spice latte-sipping contingent.

Last week I wrote about how chilly it was, and now this week we are wishing we had some of that cool air. It has been a warm, muggy week. We had a thunderstorm and quite a bit of rain during the night. Maybe this rain will cool it down. It seems it’s human nature to never be quite satisfied.…

My younger brother was obsessed with fishing. Growing up, he was always finding new ways to catch fish and new places to catch them. When my parents loaded us into the family station wagon for a weekend outing, most of us would enjoy the passing scenery or wonder aloud how long it would take…

In 1924, when Clarence Birdseye developed the quick-freeze method and brought it to the public, frozen foods had been banned in prisons as inhumane and avoided elsewhere. In those days, food was frozen slowly. It formed large ice crystals that ruptured cell membranes of food and resulted in …

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