Hope Springs Eternal
To Muncie, Indiana, native Nick Swan, Mr. Dingledine was more than a Muncie Symphony Orchestra oboist and middle school band director with an alliterative surname. Much more. “He taught me…
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Features
Portuguese Egg Bread
When I was writing for a national newspaper’s food section, Suzana B. reached out in search of a sweet Portuguese bread her husband used to enjoy. After a little testing,…
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Dutch Treat
Their love story began in a German III class at Loyola Academy in the 1970s. Pete was a junior at the private, Catholic college preparatory school in Wilmette. Ellen was…
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What Drives Drivas
Nick Drivas might own the distinction for being the youngest busboy ever. He was 5—perhaps fresh off learning the difference between a triangle and a rectangle in kindergarten—when he first…
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Texas Slow -Roast BBQ Brisket
Yes, you can use the oven to make a good Texas Slow-Roast BBQ brisket! It’s not quite the same as the melt-inyour mouth meats that came out of my Aunt…
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Angel In The Details
Dina Lewis’s daughter, Hannah, was 5 when she stood ankle-deep in the Atlantic Ocean during a vacation in Bermuda several years ago. The child clutched her long hair and wrung…
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Steak And Stout Stew
One of my boys loves deep dark flavors. If you want that in a good stew, steak and stout are the perfect ingredients. And when using a good grade of…
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Mother’s Way
A young Amy Newman was shopping in a department store with her mother, Pam, when Pam and a salesclerk engaged in a lengthy conversation decades ago. The friendly chat ended….
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Russian Salad
I laughed when I saw it. Delightedly chortled, more like, to see that the New York Times was running a recipe story featuring that thousands-of-renditions Slavic home food: Russian Salad….
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Douglass Firm
Riveting storytellers were rapt, patient listeners first. A young Steve Douglass—his eyes wide, his mouth ajar—cherished every chance he got to buckle up as his Grandpa Jack, a Tennessean who…
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