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Subtracting Additives

Go Organic Without Breaking Bank By Megan Garrison I admit that most people, when they hear the term “organic,” immediately think healthy, tasteless and expensive. And to be honest, who wouldn’t? The whole point of organic food is that is it not processed, not supplemented and, overall, not altered genetically. Over the course of the […]

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Bellbrook’s Little Big Breakfast

Blueberry Café Serves Up A Plateful By Tom Baker One thing the Midwest has going for it is the fact that you’ll often get more than you can eat in one sitting.  In fact, you’ll probably end up with two meals, or at least one meal and a substantial snack for later.  Bellbrook’s Blueberry Café […]

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A Return to Reisling

K is for Kabinett By Mike Rosenberg I’ve neglected German Riesling for a bit around these parts. Not long after I started the Vine, I was asked in an interview what my favorite wine was. I said something to the effect of “Riesling. It’s tasty and it goes with anything.” That was many moons and […]

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Go Wild

Buffalo Jack’s Offers Unique Exotic Game By Jordan Mills Pleasant This is the season for cookouts.  If your buddy invites you over for hotdogs, you might take him up on it.  If your neighbors offer you a hamburger, you might stay a while and visit.  But what if someone offered you a buffalo burger?  Elk […]

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C’est Tout

Oakwood’s French Connection By Tom Baker Since my last experience at C’est Tout, I’ve seen Dayton’s restaurant scene expand — the Greene and Dayton Mall introduced several new independents and chains alone — and shrink. One of the most recent and notable examples is the once Mobil-starred L’Auberge in Kettering, which has closed.  Upon hearing […]

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The Alphabet Soup Project

“J” is for “Jumilla” By Mike Rosenberg I like climate-based cooking. Lighter dishes and salads in spring, cold soups and garden-laced goodness in summer, grilling in autumn, soups and stews in winter — you get the idea. The wacky weather we’ve had has occasionally left me flatfooted. I find it hard to plan a menu […]

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Pho Mi

Vietnamese, Pho Real By Tom Baker Before we break down the dining experience at Pho Mi (pronounced like “duh”), let’s talk briefly about comfort food.  These are traditional, nostalgia evoking items:  For me it’s buttered noodles, mashed potatoes, casseroles and most anything my grandmother made me.  It’s richness of flavors, textures and histories, and I […]

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Take Homebrewing to the Next Level

All-Grain Brewing By Kevin Gray Extract Brewing Most beginning homebrewers make beers using kits that include malt extract, hops and yeast — three of the four basic beer ingredients (the fourth being water). The malt extract contains malted grains, usually barley, and is the sugar source for beer — it feeds the yeast, which in […]

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House of Kabab

A Lebanese Festival, Seven Days a Week By Tom Baker As a recovering vegetarian I can tell you just how disappointing it is to walk into a restaurant, open the menu, and hope and pray that there is a 1) grilled cheese, 2) salad w/o bacon, or 3) an appetizer or pasta from which the […]

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From Burgundy to Bordeaux

A Basic Primer on French Red Wine By Mike Rosenberg While it’s pretty impractical — and nearly impossible — to run the gamut of French wine in a single tasting, a “‘round the country” on the basics is possible. France looks roughly like a pentagon pointed upwards — work with me here — and almost […]

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News of the weird: 06/30

By Chuck Shepherd   What Cannibals Can Teach Us Researchers studying the human-brain-eating Fore tribe of Papua New Guinea reported […]

Advice Goddess: 6/30

By Amy Alkon   Owe, Baby, Baby My girlfriend always cries that she’s “broke.” I just ended up buying her […]

The Docket: 06/30

Dayton’s police blotter, reported verbatim Researched and reported by Amanda Dee   Man sorry for accidentally lurking nude At 6:30 […]

Chew on this: 06/30

Back-of-the-envelope nutrition By Jayne Powers   From picking quality carbohydrates to protein powders and dietary supplements, there are scores of […]

Advice Goddess: 6/23

By Amy Alkon Rise And Spine My fiancé is good friends with his ex-girlfriend from college. (We’re all in our […]

30 feet of Abe

Lincoln’s legacy lives on in Troy By John Hamilton Photo: A monumental “Modern Man” discusses the Gettysburg Address with a […]