This article was supposed to feature a big picture of Sharon and Brooks Way surrounded by pumpkins in front of their farm on state Route 550 as they prepare for the harvest festival they’ll host over the next two weekends.
Food
Photos for the CDT/Anne Quinn Corr
Martha Zepp stood at the stove, adjusting the jigglers on the pressure canner. Participants in the canning workshop stood a respectful distance from the hissing appliance, carefully out of range of shooting steam, and watched the master.
A Master Class is an affirmation of why culinary training programs are important. The award-winning New England Culinary Institute trains 500 students a year to take lead jobs in food service operations all over the world.
Jan. 19
In the spirit of the holidays many of us will try to find ways to relax after a hard day of last minute shopping, traveling or planning the New Years Eve party. The perfect sidekick to relaxing after a stressful day is ... a holiday cocktail! Whether having a romantic nightcap or entertaining your closest family and friends, cocktails will definitely bring back the holiday spirit.
SONORA, Calif. Tim Diestel was happy to show off the free-range turkeys his family raises east of town. One of the toms wasn't so welcoming. He kept nipping at the ankle of a reporter who walked amid the birds at Diestel Turkey Ranch on Tuesday morning.
Tony Degliomini and his wife, Julie, have been eying up the vines in their yard.
FRESNO, Calif. _ To the untrained eye, the mini watermelon is, well, just a small watermelon.
SACRAMENTO, Calif. - Perhaps never in the nation's brewing history have so many beers in so many permutations been made.
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