Food

Volunteers stepping up to serve on MLK holiday

By DAVID DUPONT BG Independent News Martin Luther King Jr, Day is a holiday for people to step up and serve their community. Though the city’s King tribute scheduled Friday had to be canceled because of the winter storm, volunteers were out Saturday morning going door to door for the 10th annual Martin Luther King Jr. Day of Service “Can” vass Food Drive. Now coordinated by the Brown Bag Food Project, the drive helps stock the shelves for a number of area food pantries. (See related story  http://bgindependentmedia.org/volunteers-needed-to-help-mlk-day-of-service-food-drive-extend-its-reach/) Amy Jeffers, a Brown Bag board member, said as of the noon shift, 75 people had signed in. Groups of volunteers headed out into the northwest quadrant of the city to collect food stuffs. “We’ll move on from there,” Jeffers said. The table in the middle of Grounds for Thought, headquarters for the food drive, was filling up with spaghetti sauce, canned vegetables and more. “It’s been nice and steady,” she said. “It’s really starting to grow. … They’re really filling the bags.” The drive will extend throughout the city through Sunday. The cold weather is slowing progress some, but Jeffers said the amount collected is the same or more than last…

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Thanksgiving brings community together to feast

By JAN LARSON McLAUGHLIN BG Independent News   There is something sacred about Thanksgiving, with its roasted turkey and trimmings, family and friends. So when two local churches invite the community to Thanksgiving dinner, they want their guests to feel that warmth and welcome. “It’s not a charity dinner,” said Lynn Eck of Christ’s Church. “It’s a ‘let’s get together’ dinner. It’s just a way to give back to the community.” Tuesday’s feast was the 26th annual community Thanksgiving dinner hosted by Christ’s Church and Grace Brethren Church. It welcomes everyone to the table. “It looks like we’re prepared for dinner guests,” Eck said as she looked over the busy dining room in the Bowling Green Community Center. “That’s important. For a lot of people this is their Thanksgiving.” The menu featured the traditional turkey, mashed potatoes, stuffing, green beans, rolls and pie. The feast is cooked in mass quantities – so heaping helpings could be dished out for at least 500 guests. That included 18 turkeys, 24 industrial-size cans of green beans, 44 dozen rolls and 36 pies and cakes. “Everything is doctored up a bit so it tastes like home,” Eck said. And as usual, the guests at…


Dairy Council nutritionist shares the skinny on American eating trends

By DAVID DUPONT BG Independent News A week before the day when Americans celebrate eating, Karen Bakies, of the National Dairy Council, gave a presentation highlighting facts and trends in how we consume food. And, she noted, we will consume a lot this Thanksgiving. She projected a graphic with such holiday favorites from dark turkey, green bean casserole, sausage stuffing, cranberry sauce, and, of course, pumpkin pie with whipped cream. Tally that up, she said, and you get 2,500 calories. That’s about a recommended daily intake for a day for most adults. Add in a couple glasses of wine and the inevitable seconds, and that can balloon to 4,500 calories. One meal, one day. But consuming extra calories is just a holiday tradition. Americans are battling obesity and the diabetes it too often brings on, she said. Still very few of us, she said, are eating enough fruits and vegetables, whole grains or dairy. That was the first of 10 talking and points and trends Bakies expects that as a nutrition educator she’ll be looking forward to in 2018. Bakies was the featured speaker at the November Northwest Ohio Ag-Business Breakfast Forum hosted by the Center for Innovative Food Technology at…


Pass the turkey – not food poisoning – on Thanksgiving

By JAN LARSON McLAUGHLIN BG Independent News   Sure, Butterball has a turkey hotline for novice Thanksgiving cooks on Thursday. But it’s doubtful that their emergency operators have to tell many people not to use the hot cycle of the dishwasher to thaw out their frozen turkeys. That was one bit of advice dished out by the Wood County Health District to a local food establishment years ago. When asked last week for some tips on how Thanksgiving hosts can prepare a feast without poisoning their guests, the restaurant inspectors revisited some unforgettable turkey tragedies. In many cases, restaurants want to serve up all the holiday favorites, but just don’t have room to safely thaw out giant turkeys in their refrigerators. So they devise some creative methods. Registered sanitarian Julie Nye told about the turkeys thawing in a mop sink. That’s a no-no. Then there was the turkey in the dishwasher, with the appliance working double time to also wash all the vegetables for the trimmings. “They thought it would thaw faster,” Nye said. “There are creative ways to thaw that become a public health nightmare.” The best advice is to plan ahead, so the bird has time to thaw…


Aldi customers brave rain to celebrate store’s reopening

By DAVID DUPONT BG Independent News More than 100 customers lined up in on dank, grey, rainy morning to be the first to see the bright new interior of the Aldi store in Bowling Green. The supermarket reopened Wednesday (Oct. 12) morning after having been closed for a remodeling since Aug. 14. All Aldi stores in the United States are getting upgraded said district manager Nathan Terhark. “It’s all part of accompany initiative to improve the look of every store.” The store features a brighter look, with new signs, and wider aisles. The store’s footprint remains the same. “We made it a better customer experience to be able to maneuver through the store,” he said. Store Manager Maria Croninger said she especially liked that the store now has refrigerated produce area, the major addition to the product line. Also, wine will have a new display area. The store, said Terhark, focuses on efficiency. It carries a wide variety of items and brands, but only in a couple types of packaging. He said the chain tried to work with customers to help them while the store was closed. Other area stores in Rossford, Sylvania, and Findlay did see a bounce in…



Sugar Ridge Brewery opens up in historic downtown BG location

By DAVID DUPONT BG Independent News At Sugar Ridge Brewery the beer isn’t relegated to the tap, it finds its way into every course on the menu. Mike Mullins, the owner and the brewer, said the restaurant’s chef J.R. Hernandez “incorporates it in everything” – the sauces, the brines, even the desserts. Sugar Ridge Brewery opened at 109 S. Main St., earlier this month during the Black Swamp Arts Festival. A ribbon cutting will be held to celebrate the new eatery Tuesday, Oct. 3, at 11 a.m. Contact the Bowling Green Chamber of Commerce to RSVP at MarissaMuniz@bgchamber.net or (419) 353-7945. Mullins opened on Dixie Highway in October, 2010. He operated it there until he closed it two years ago in preparation for opening the Bowling Green restaurant in the old Millikin Hotel. The new microbrewery was a long time coming. The walls had been covered in plaster and dry board and the tile covered with carpet. Mullins put a lot of “elbow grease and sweat equity” stripping the place to brick and mother of pearl tile. That renovation was done “one brick at a time” exposing the historic hotel’s original interior. Mullins started as a chef. Trained at the Culinary…