Although many people still think that it is odd to serve fruit with meat, fish or poultry dishes, slices of melon, berries, citrus, pears, and other fruit actually enhances the flavours of the meat, poultry or fish. There are plenty of dark greens, like spinach, broccoli, kale and a variety of lettuces but when it comes to orange vegetables it is a little more difficult to think beyond carrots. Dark stews, chili, french onion soup or borsch can be made more colourful by adding chopped...

While Hawai'i might not be quite as garden-proud as, say, the Deep South, where formal public gardens and garden tours are a regular feature, Maui's Upcountry, home to several public gardens as well as commercial gardening operations that welcome visitors, is proof that people here have some interest in what comes from the earth. While Hawai'i might not be quite as garden-proud as, say, the Deep South, where formal public gardens and garden tours are a regular feature, Maui's Upcountry,...

It wound up raising $10,000 for the Arkansas-based nonprofit organization that provides livestock and training to struggling families around the globe. Animals from Heifer provide milk, eggs, wool and other resources that can help provide nutrition and income for the poor. Candice Taylor, a church member who recently retired from Cascade Bank, spearheaded the effort, and got the pastors and congregation to buy in, she said. For her part, the shy cow endured the attention, batting her eyes...

The proposed project will reconstruct the road, also known as County Road 109, between Sapsucker Woods Road in the Town of Ithaca, and Pleasant Grove Road, in the Village of Cayuga Heights, and provide a separate pedestrian walk on the north side of the road between Salem Drive and Community Corners. The proposed project will reconstruct the road, also known as County Road 109, between Sapsucker Woods Road in the Town of Ithaca, and Pleasant Grove Road, in the Village of Cayuga Heights,...

According to my mother, Swiss cheese was my first finger food: Stick finger through hole, lift slice to mouth, munch. In the late 1980s, at the beginning of my tenure as Free Press food reporter, I was among the first to visit and write about several of Vermont's fledgling (and now award-winning) boutique cheesemakers, including Vermont Butter & Cheese, the Boucher farm (home of Green Mountain Blue), Willow Hill and a few no longer in existence. Swiss is still my favorite although finding...