By Andy Valencia Westphalia has an important place in the history of Western Civilization. Currently a part of Germany, it was the site of the accords which ended the Thirty Years’ War in 1648. Setting aside politics, it is also the home of Westphalian pumpernickel. Germany is well-known for its dark breads, but this one…
By Cliff Goodman Note from the editors:Years later, Cliff’s Beer will still come up in conversation. For many, it was the only beer some would buy, and we still remember sadly finishing our last growler of his IPA. It joined the long, sad list of lost Island institutions.Still having his number, on a whim we…
By Cynthia Sadurni It seems that most people think of soup as an autumnal or wintery dish. Once the warmer weather comes, it discretely disappears until the cold begins anew. For me, this is a very interesting approach, since I grew up having soup every day with dinner, to the point that it doesn’t seem…
By Jane Valencia Laurel’s First Nettle Cake, with Lilac on top – Photo courtesy of Laurel On a glorious day one May, Laurel made a nettle cake, and wished to share it with friends. I love nettles, and the thought of a cake made with this vibrant green and generous herb delighted me so much,…
By Andy Valencia Have you or a loved one had to give up on bread? Many people find that modern grains are too hard to digest, but when sourdough meets historical grains, a new option might help. Amri Valencia shares her experiences making sourdough bread using a grain which has enjoyed recent popularity. Einkorn is…
By Cynthia Sadurni It’s during the winter months when we all need something warm to keep us going. As the cold weather settles in, and frost is on the ground, a nutritious and comforting drink is just what we want. Champurrado may just be the thing to do the trick! But wait, what is champurrado…
By Caitlin Rothermel My Uncle Mike lived in Breezy Point, New York. It was a sandy, lovely beach town, and during the summers and holidays, my family would visit his. Sometimes, Uncle Mike would cook lasagna. He didn’t just cook for us. Mike was a New York City firefighter, and I got to watch him…
By Craig Bailey, “Fiddlehead Bistro,” Saranac Lake, NY This vegan soup is great for a cold winter day with some crusty bread and a fire. It’s bright and hearty and warms from the inside. It can also be served chilled, but for me it’s all about warmth. To get the meaty undertone, browning the onions…
Or, “What To Do With Smoothie Remnants?” By John Valencia We call this my “Smoothie Sludge Bread!” The hiccup is that it requires the pulp leftover from my daily juices. But I guess if people do some juicing, then they’d have it on hand. And the backstory is really just that: I had this leftover…
Useless Old Woman? By Suzanna Leigh and Marj Watkins Every once in awhile Marj Watkins says, “Oh, I should write something for The Loop.” She has been writing her “Island Epicure” column since the 1970s and only quit when she reached age 100. I remind her, “I told them you are retired. You don’t have…