HeyJaredCulinUrsa — Elizabeth Baer
I think about food all the time and write a biweekly food column for our local newspaper, the Berkshire Eagle.
- Indexed issues, last 90 days
- 8
- Latest publication
- Sep 26, 2026
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- Earliest in this view
- Jul 4, 2026
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MELLOW YELLOW (opens the original)
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I learned to eat in Italy when I was twelve years old. Obviously I don’t mean that literally. I still have the baby book my mom compiled with all the preprinted notes from the pediatrician about adding solid food when I was an infant. However, I was a picky eater. My mother always used to tell the story of how she had to hide whatever she was feeding me behind a tiny bit of applesauce. I’d taste the sweetness and open my mouth wide so she could quickly get the entire spoonful in there!<a class="
HONEY APPLES (opens the original)
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SWEETLY SAVORY (opens the original)
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Hitting the Trail…Mix! (opens the original)
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My sister-in-law and brother-in-law decided a few years ago that they would retire to Williamsburg, VA for the winters and continue to spend their summers in Vermont. On the long drive between the two places, they often stop for an overnight with us, and when they’re coming north, they usually bring us Virginia peanuts. That big container of fresh roasted peanuts always reminds me of the first time I had gorp.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/
That’s so corny! (opens the original)
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In my view, sweet summer corn on the cob requires little else besides a bit of butter and a sprinkling of salt. For my husband, he doesn’t even need the butter! So why would I suggest any other way of eating this short-lived seasonal treat?Subscribe nowEven if you likewise feel there is no better way to serve sweet corn, stick with me here for another possibility! A small problem arises for us because we always buy too much corn, more than the two of us will eat for dinner. We typically say thos
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