Strawberry Hill Povitica Story by Diana Lambdin Meyer Povitica is a mouthful, starting with its pronunciation. Even long-time customers of the indulgence at Strawberry Hill Povitica in Kansas City commonly mispronounce poh-va-TEET-sa. Povitica is a Slavic word for a delightfully rich bread that can be
Jones Bar-B-Q Sisters of smoke in KC Story by Diana Lambdin Meyer Photos by Bruce N. Meyer Not long ago Mary and Deborah Jones were just two hard-working women, trying to earn enough money that Deborah’s daughter wouldn’t need to take out student loans or
Mama J’s Kitchen The Soul of Richmond, Virginia A tiny restaurant in the Historic Jackson Ward neighborhood of Richmond, Virginia gets a James Beard nomination! Story by Ginger Warder For more than a decade, Mama J’s Kitchen has been a local favorite in the Richmond culinary
Find Entertainment at Nashville’s Chef’s Tables Enjoy dinner and a show at these Music City chef’s tables and bars. Story by Chris Chamberlain Nashville, Tennessee, is known as Music City, so it’s no surprise that many of its residents know how to entertain—and we’re not
Louisiana is known as a destination for hunting and fishing excursions—the state’s license plates even read “Sportsman’s Paradise.” With access to the Gulf of Mexico, bayous, rivers and estuaries, Louisiana supports a wide variety of fish for sportsmen to pursue. Yet while many folks love to go fishing and eat seafood, most aren’t interested in the cleaning and cooking chores that are part of a great fish dinner.
Wherever you live, autumn is a glorious time to take a road trip into the country to witness harvest in America’s farming communities, the culmination of so many months of hard work and investment.
That’s especially the case on a small farm in upstate New York. But despite all of that hard work, the yield in this little field of corn will be about four bushels per acre. Compare that to the national average of more than 200 bushels per acre of corn.