The Dakota Cheese Company was flying high in 1983. With 11.5 million in sales of mozzarella and provolone, the 12-year-old company was expected to continue growing. Dakota Cheese president James Dee credited his government contracts for his company’s success. That success was enabling expansion into private markets. Dee expected Dakota Cheese to score a big…
Evening Sun food columnist Virginia Roeder generally knew what she was talking about. In 1962 she announced that “a new cookbook star has appeared on the Maryland culinary horizon.” The book she was writing about would go on to earn a time-tested place on many Baltimore kitchen bookshelves. My next-door neighbors have a copy. A…
Faith Lutheran Church in Corning New York has an explanation on its website, regarding the distinctions between Lutheranism and the Reformed church: Lutheran theology asks: What has God done for my salvation? and finds the answer in the Scriptural revelation of God’s grace. Calvin asks: What must I do to the greater glory of God?…
Ann Grieves was already known for her cooking by the time her recipe appeared in “Private Collection: A Culinary Treasure,” published by the Women’s Committee of the Walter’s Art Gallery. The beautiful hardbound cookbook generated some press, and has enjoyed a relatively decent amount of longevity on Maryland bookshelves, if not Maryland kitchens. With an…
I’m accustomed to unsolved food mysteries. Cycles of confusion and research are so ingrained into my process that it is hard to write without them. The mystery IS the story, and so there is no story to “John Masetta – A Recipe from Hollywood.” I imagine that Helen Virginia Halpine (née Bullard), got the recipe…