Rice Farming 101
September is National Rice Month, and Arkansas produces more rice than any other state. Trent Dabbs comes from a long line of rice farmers. The Arkansas County, fourth-generation rice farmer has a serious passion for what he does. In our series, “Rows and Ranches,” Trent describes the planting process.
Emily’s Rice Chips
September is National Rice Month. The winner of the Party Idea recipe for the 2019 Arkansas Rice Is Nice Contest was 16-year-old Emily Gibson of Jonesboro.
Kitchen Tip Tuesday – Leave the Lid on When Cooking Rice
Don’t cheat and repeatedly peek under the lid when cooking rice. All of that moisture is needed to make it right.
Fruit and Vegetable Safety
It’s National Food Safety Education Month. According to the Centers for Disease Control and Prevention, one in six Americans get sick from eating contaminated food. Eating a diet with plenty of fruits and vegetables provides important health benefits, but it’s important that you select and prepare them safely.
Sake Farmer Chris Isbell
September is National Rice month, and this week we are highlighting our rice growing 2018 Arkansas Farm Family of the year, The Isbells. They will also be competing for the 2019 Swisher Sweets/Sunbelt Expo Southeastern Farmer of the Year in Georgia, where they will compete against nine other farms.
Simple, Easy Pickles
Summer is almost gone. Fresh produce from the garden dwindles day by day. Don’t despair. You can still enjoy one of summer’s signature flavors year-round by making these simple, easy pickles. As the name indicates, there’s nothing to it.
Kitchen Tip Tuesday – Better Bacon… or Anything Else for that Matter
Better bacon? What’s that about? I thought just adding bacon to any food makes that food better. So how can it be possible to make bacon better? By adding bacon to it?
Chef’s Corner – Calling All Wild Hogs
Bordino’s Executive Chef Matt Barclay presents his culinary take of calling the hogs.
Kitchen Tip Tuesday – Flavor First
“Flavor first.” That’s what Mom always said. “People feel full, because they’re satiated by flavor not volume,” she’d say.