Food

Politics Weary? Host A Chili Cook-Off

Wee buildings in crayon colors lined the dirt lot next to the Veteran’s Hall.It’s a local Lion’s Club property called Pinedorado. There, eight chili-heads brewed up their best concoctions. Besides the beauteous aroma, the quest for trophy-winning chili trumped our nation’s political divide. There was joy, friendship, and the real America—volunteers, community and visitors waiting for the tasting and judging to begin.

Pressure Cooking: Duck and Cover or Relax?

1956: Blub, blub, blub. Wheeze, whistle, spit. KABOOM! A silver lid with an attached gauge becomes a projectile and looks like a flying saucer shooting forth from its aluminum pot base. Scalding hot water takes to the air.  Someone screams, “Oh, my God,” in the background, followed by a 3-pound beef brisket that explodes like the A-bomb tests out in the Nevada desert. A mushroom cloud of brown meat rises above the white Westinghouse range.  Shrapnel-like bits of beef plaster themselves to []