Marysville vintner puts his passion into his new line of work
John Bell, owner of Willis Hall Winery in Marysville, is making an increasingly popular choice for budding entrepreneurs — entering the wine-making business. [More]
By Pat Cisneros and Lynne Munoz
Entrepreneurship | December 7
The Forum: Americana custard mix, anyone?
Oh, oh. There’s a monkeywrench in our machinery, as it applies specifically to Dianne Berst’s oh-so-popular recipe for easy rolls that appeared in the Nov. 23 Forum column. And it’s not the how-to that’s the problem, but one... [More]
By Judyrae Kruse
Herald Columnist | December 7
Associated Press |
All grown up, cheese fetches $50 a pound
MINERAL POINT, Wis. — A 15-year-old cheddar made in Wisconsin, possibly the most mature cheese for sale in the country, is selling well despite the $50-per-pound price tag, its producer said Saturday. [More]
Associated Press | December 7
The Forum: Versatile chili easy to adjust
Crockpot or kettle, without meat or with, a spooner-upper from Marysville cook Fran Brown can be adjusted exactly the way we want. [More]
By Judyrae Kruse
Herald Columnist | December 4
Jeff Barnard / Associated Press |
Back home, Oregon Christmas tree hunters recount their mountainside ordeal
MEDFORD, Ore. — Keith and Jennifer Lee were driving home on a remote mountain road, their prized Christmas tree strapped to the roof of their all-wheel-drive Subaru, when they rounded a backcountry corner and found themselves suddenly mired in... [More]
By Jeff Barnard
Associated Press | December 4
G. Armour Van Horn |
Langley chocolate a hot commodity
Whidbey Island chocolatier George Brunjes — and his confection company, Chocolates by George of Langley — is having an award-winning fall. [More]
December 2
Seattle festival pairs winter beer, chocolate
Ladies and gentlemen, it’s time to broaden your local beer horizons. Fortunately, we know the just the place to get ideas for your next holiday party. [More]
December 2
The Forum: 2 tasty ways to use up turkey
Let’s talk turkey. No, not the gorgeous golden bird you hauled to the table on Thanksgiving. [More]
By Judyrae Kruse
Herald columnist | December 2
 Click here for the online version of Relish, a food magazine distributed with The Herald on the first Wednesday of each month. |
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