We visited the Heart Hospital Clinic’s garden and greenhouse to see how the hospital’s culinary team is growing and incorporating microgreens and other fresh produce into their hospital’s meals.
A great relationship between two women entrepreneurs gives new meaning to farm-to-table. Rose Schweikhart of Superior Bathhouse Brewery in Hot Springs National Park and Valorie Lee of JV Farms in Bismarck turn waste grain from beer making into food for hogs. And then the hogs are turned into franks and bratwursts and served at the brewery restaurant. Watch their story.
If you haven’t eaten there yet, you need to. Sweet Treats Sandwich and Pie Shop in Lamar. Greg Heiser dishes up good home cooking, but it’s Marie Heiser’s desserts, particularly her pies that will keep you coming back for more.
Bordino’s Executive Chef Matt Barclay presents his culinary take of calling the hogs.
Chef Jamie McAfee, executive chef and manager of the Pine Bluff Country Club, was just 14 when he started cooking hamburgers, corn dogs and other foods by the pool at the Delta Country Club in McGehee. His father, the long-time chef at Delta Country Club had encouraged him and it led to what McAfee calls […]
Are you looking for a quick and easy holiday dessert recipe? We may have found exactly what you’re looking for, thanks to our recent travels around the state. When we visited Wilson, Ark., we spent a lot of time at the Wilson Cafe, where co-owner and pastry chef Shari’ Haley took the time to share […]
The latest issue of Front Porch magazine highlights the exciting and unique renaissance of Wilson, Ark. This small Northeast Arkansas town is, according to our article, “beginning to resemble a Hollywood movie set poised for the next great Southern classic.” You can see the full story online here, but we thought we’d share some more […]