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<title>food – The Bottom Line News</title>
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<title>Local Fall Festivities</title>
<link>https://thebottomlinenews.com/local-fall-festivities/</link>
<dc:creator><![CDATA[Victoria Costa]]></dc:creator>
<pubDate>Sun, 27 Oct 2019 16:01:17 +0000</pubDate>
<category><![CDATA[College Life]]></category>
<category><![CDATA[Food]]></category>
<category><![CDATA[Lifestyles]]></category>
<category><![CDATA[corn maze]]></category>
<category><![CDATA[fall]]></category>
<category><![CDATA[food]]></category>
<category><![CDATA[Frostburg]]></category>
<category><![CDATA[pumpkin]]></category>
<category><![CDATA[pumpkin patch]]></category>
<category><![CDATA[Western Maryland]]></category>
<guid isPermaLink="false">http://thebottomlinenews.com/?p=15172</guid>
<description><![CDATA[With the fall season underway, don’t forget about all of the festivities the Frostburg area has to offer. Whether it’s picking pumpkins, unraveling a corn maze with friends, getting spooked at a haunted house or trying some seasonal coffee specials, there’s something for everyone. Cove Run Farm Corn Maze Location: ]]></description>
<content:encoded><![CDATA[<p><span style="font-weight: 400;">With the fall season underway, don’t forget about all of the festivities the Frostburg area has to offer. Whether it’s picking pumpkins, unraveling a corn maze with friends, getting spooked at a haunted house or trying some seasonal coffee specials, there’s something for everyone. </span></p>
<figure id="attachment_15174" aria-describedby="caption-attachment-15174" style="width: 215px" class="wp-caption aligncenter"><a href="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_IMG_0069-1.jpg" rel="attachment wp-att-15174"><img fetchpriority="high" decoding="async" data-attachment-id="15174" data-permalink="https://thebottomlinenews.com/local-fall-festivities/thumbnail_img_0069-1/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_IMG_0069-1.jpg" data-orig-size="960,1280" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="thumbnail_IMG_0069-1" data-image-description="" data-image-caption="<p>Pictured: Frostburg State University students, Maria and Olivia, enjoying Cove Run’s corn maze (TBL).</p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_IMG_0069-1-225x300.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_IMG_0069-1-768x1024.jpg" tabindex="0" role="button" class="size-medium wp-image-15174" src="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_IMG_0069-1-225x300.jpg" alt="Pictured: Frostburg State University students, Maria and Olivia, enjoying Cove Run's corn maze (TBL)." width="225" height="300" srcset="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_IMG_0069-1-225x300.jpg 225w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_IMG_0069-1-768x1024.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_IMG_0069-1-750x1000.jpg 750w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_IMG_0069-1.jpg 960w" sizes="(max-width: 225px) 100vw, 225px" /></a><figcaption id="caption-attachment-15174" class="wp-caption-text">Pictured: Frostburg State University students, Maria and Olivia, enjoying Cove Run’s corn maze (TBL).</figcaption></figure>
<p><b>Cove Run Farm Corn Maze </b></p>
<p><span style="font-weight: 400;">Location: 596 Griffith Rd, Accident, MD 21520 </span></p>
<p>Cove Run Farm Corn Maze is a local, family-owned business with plenty of things to do. Their main attraction is the corn maze that visitors complete by answering a series of questions throughout the maze. For a small fee of $8.00, participants can explore the maze as many times as they would like. Cove Run also offers hayrides and a pumpkin patch, fees vary. There is a farm area, featuring cows, pigs, goats, rabbits, and chickens. Visitors are encouraged to interact with the animals. Inside, Cove Run has fresh baked goods and warm apple cider for sale, along with farm-themed souvenirs to make your trip memorable.</p>
<p><span style="font-weight: 400;"><br />
</span><b>Hours:</b><span style="font-weight: 400;"> Friday 4-9 p.m. </span></p>
<p><span style="font-weight: 400;"> Saturday 12-9 p.m.</span></p>
<p><span style="font-weight: 400;"> Sunday 2-6 p.m.</span></p>
<p> </p>
<p><b>Higson’s Farm </b></p>
<p><span style="font-weight: 400;">Location: 2276 E Maple St, Wiley Ford, WV 26767 </span></p>
<p><span style="font-weight: 400;">Higson’s Farm is a family-owned and operated produce farm in Wiley Ford, WV. Higson’s grows an abundance of fruits and vegetables that are available to the public during the spring, summer, and into fall. During the fall season, Higson’s offers its farmer’s market and pumpkin picking. They have a variety of pumpkins, all shapes, and sizes. </span></p>
<p> </p>
<p><b>Hours: </b><span style="font-weight: 400;">Monday-Friday 8 a.m.-6 p.m.</span></p>
<p><span style="font-weight: 400;"> Sunday 8 a.m.- 4 p.m.</span></p>
<p> </p>
<p><b>Fright Farm </b></p>
<p><span style="font-weight: 400;">Location: 2043 Springhill Furnace Rd, Smithfield, PA 15478 </span></p>
<p><span style="font-weight: 400;">Fright Farm is entering its 30th season, continuing to be one of Pennsylvania’s top-rated professional haunted attractions. The five attractions include Hayride of No Return, Frightmare Mansion, Slaughter Grounds, The Clinic, and The Abyss. The “state-of-the-art special effects, highly-detailed scenes, custom digital soundtracks, computerized lighting, and talented actors make Fright Farm a frightening experience unlike any other.” General admission is $25, and tickets can be purchased in advance at </span><a href="https://frightfarm.com/"><span style="font-weight: 400;">https://frightfarm.com/</span></a><span style="font-weight: 400;">. </span></p>
<p> </p>
<p><b>Hours: </b><span style="font-weight: 400;">Thursday 6-9:30 p.m.</span></p>
<p><span style="font-weight: 400;">Friday 6-11:30 p.m.</span></p>
<p><span style="font-weight: 400;">Saturday 6-11:30 p.m.</span></p>
<p><span style="font-weight: 400;"> Sunday 6-9:30 p.m.</span></p>
<p> </p>
<p><b>Mountain City Coffeehouse and Creamery </b></p>
<p><span style="font-weight: 400;">Location: 60 E Main St, Frostburg, MD 21532 </span></p>
<p><span style="font-weight: 400;">Some of Mountain City’s fall specials include the pumpkin white chocolate chip muffin, pumpkin chocolate chip bread, pumpkin spice latte, pumpkin chai latte, butternut squash, and apple soup, and more. </span></p>
<p> </p>
<p><b>Hours: </b><span style="font-weight: 400;"> Tuesday – Friday </span> <span style="font-weight: 400;">7:30 a.m.–4 p.m.</span></p>
<p> </p>
<p><span style="font-weight: 400;">Saturday & Sunday </span> <span style="font-weight: 400;">8 a.m.–4 p.m.</span></p>
<p> </p>
<p><b>Clatter Cafe </b></p>
<p><span style="font-weight: 400;">Location: 15 S Broadway, Frostburg, MD 21532</span></p>
<p><span style="font-weight: 400;">During the fall season, Clatter is offering their pumpkin spice latte (homemade with real pumpkin), pumpkin mousse (crustless pumpkin pie in a cup), and more. </span></p>
<p> </p>
<p><b>Hours:</b><span style="font-weight: 400;"> Monday – Saturday</span> <span style="font-weight: 400;">7 a.m.–8 p.m.</span></p>
<p> </p>
<p><span style="font-weight: 400;">Sunday</span> <span style="font-weight: 400;">9 a.m. –3 p.m.</span></p>
<p> </p>
<p><b> </b></p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">15172</post-id> </item>
<item>
<title>“We Don’t Know Our History. Or, At Least We Don’t Want to Admit Where We Are Placed in History.” Michael W. Twitty Comes to Frostburg</title>
<link>https://thebottomlinenews.com/we-dont-know-our-history-or-at-least-we-dont-want-to-admit-where-we-are-placed-in-history-michael-w-twitty-comes-to-frostburg/</link>
<dc:creator><![CDATA[Victoria Costa]]></dc:creator>
<pubDate>Sun, 13 Oct 2019 19:06:14 +0000</pubDate>
<category><![CDATA[Entertainment]]></category>
<category><![CDATA[Food]]></category>
<category><![CDATA[News]]></category>
<category><![CDATA[downtown frostburg]]></category>
<category><![CDATA[food]]></category>
<category><![CDATA[Frostburg]]></category>
<category><![CDATA[History]]></category>
<category><![CDATA[Michael Twitty]]></category>
<category><![CDATA[Soul Food]]></category>
<category><![CDATA[Southern Food]]></category>
<category><![CDATA[The Cooking Gene]]></category>
<guid isPermaLink="false">http://thebottomlinenews.com/?p=15011</guid>
<description><![CDATA[Michael W. Twitty is a food writer, independent scholar, culinary historian, and historical interpreter. He is also the author of The Cooking Gene, which won the 2018 James Beard Foundation Book Award for Book of the Year. The Cooking Gene was a finalist for The Kirkus Prize in nonfiction, the]]></description>
<content:encoded><![CDATA[<p><span style="font-weight: 400;">Michael W. Twitty is a food writer, independent scholar, culinary historian, and historical interpreter. He is also the author of </span><i><span style="font-weight: 400;">The Cooking Gene</span></i><span style="font-weight: 400;">, which won the 2018 James Beard Foundation Book Award for Book of the Year. </span><i><span style="font-weight: 400;">The Cooking Gene </span></i><span style="font-weight: 400;">was a finalist for The Kirkus Prize in nonfiction, the Art of Eating Prize and a Barnes and Noble New Discoveries finalist in nonfiction. </span></p>
<p><span style="font-weight: 400;">Twitty also runs a food blog titled “Afroculinaria,” which covers “food’s critical role in the development and definition of African American civilization and the politics of consumption and cultural ownership that surrounds it” (Afroculinaria).</span></p>
<p>In one of his recent essays titled, “Dear Disgruntled White Plantation Visitors, Sit Down,” Twitty remarks, “For over a decade I have been working towards my personal goal of being the first Black chef in 150 years to master the cooking traditions of my colonial and Antebellum ancestors. Five trips to six West African nations and more on the way, and having cooked in almost every former slaveholding state beneath the Mason-Dixon line, my work is constant, unrelenting mostly because I have to carve my way through a forest of stereotypes and misunderstandings to bring our heritage to life. I also just want to preserve the roots of our cooking before they’re gone.”</p>
<p><span style="font-weight: 400;">On Thursday, Oct. 10, Twitty hosted an evening reading in the Lyric Theatre on Frostburg’s Main Street.</span></p>
<p><span style="font-weight: 400;">Jennifer Browne introduced the night, mentioning that Twitty describes himself as an “African American, gay, Jewish, culinary historian.” </span></p>
<p>“You know, a third of our soldiers during the Civil War, fought for the Confederacy in Maryland. I’m actually not complaining about that, because, had Lincoln not locked up Taney and others, I might not be on this stage for the right reasons. So I’m kinda grateful some past in history happened so I can be up here free, equal, and literate. So, I’m not complaining, I’m just saying we don’t know our history. Or, at least we don’t want to admit where we are placed in history,” Twitty remarked.</p>
<figure id="attachment_15016" aria-describedby="caption-attachment-15016" style="width: 290px" class="wp-caption alignleft"><a href="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030020.jpg" rel="attachment wp-att-15016"><img decoding="async" data-attachment-id="15016" data-permalink="https://thebottomlinenews.com/we-dont-know-our-history-or-at-least-we-dont-want-to-admit-where-we-are-placed-in-history-michael-w-twitty-comes-to-frostburg/thumbnail_p1030020/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030020.jpg" data-orig-size="1280,960" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="thumbnail_P1030020" data-image-description="" data-image-caption="<p>Photo by: Jordan Beachy.</p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030020-300x225.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030020-1024x768.jpg" tabindex="0" role="button" class="size-medium wp-image-15016" src="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030020-300x225.jpg" alt="Photo by: Jordan Beachy." width="300" height="225" srcset="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030020-300x225.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030020-768x576.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030020-1024x768.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030020-750x563.jpg 750w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030020.jpg 1280w" sizes="(max-width: 300px) 100vw, 300px" /></a><figcaption id="caption-attachment-15016" class="wp-caption-text">“We don’t want to admit our place in history.” Photo by: Jordan Beachy.</figcaption></figure>
<p>“I will say this. Southern history should not be centered in the Civil War. A lot happened before 1860, 1861. And a hell of a lot happened afterwards. And what we do, is we tend to annihilate that history. You’re annihilating other stories that are peculiar to the Southern experience, that happened outside of the boundaries of what people traditionally consider “the South”. Confederacy does not equal the South. Confederacy equals one part of the South. And when you look at those maps in the textbooks, not all of that territory was Confederate territory. There were huge squads of territory where people were just like, “I have no dog in this fight, why are you including me in this?” So, there’s this inaccurate sense of history.”</p>
<figure id="attachment_15018" aria-describedby="caption-attachment-15018" style="width: 290px" class="wp-caption alignright"><a href="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030030.jpg" rel="attachment wp-att-15018"><img decoding="async" data-attachment-id="15018" data-permalink="https://thebottomlinenews.com/we-dont-know-our-history-or-at-least-we-dont-want-to-admit-where-we-are-placed-in-history-michael-w-twitty-comes-to-frostburg/thumbnail_p1030030/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030030.jpg" data-orig-size="1280,960" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="thumbnail_P1030030" data-image-description="" data-image-caption="<p>Photo by: Jordan Beachy </p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030030-300x225.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030030-1024x768.jpg" tabindex="0" role="button" class="size-medium wp-image-15018" src="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030030-300x225.jpg" alt="Photo by: Jordan Beachy " width="300" height="225" srcset="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030030-300x225.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030030-768x576.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030030-1024x768.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030030-750x563.jpg 750w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030030.jpg 1280w" sizes="(max-width: 300px) 100vw, 300px" /></a><figcaption id="caption-attachment-15018" class="wp-caption-text">“So, there’s this inaccurate sense of history.” Photo by: Jordan Beachy.</figcaption></figure>
<p><span style="font-weight: 400;">Twitty added, “But, we do have tenant farming and sharecropping and the legacy of tobacco in this state (Maryland), and you can’t deal with that unless you know the rest of your history. And how those created certain things, or how redlining in Baltimore ultimately came from colonial Antebellum slavery, down through how new immigrant groups related to an Aristocratic plantation system. That’s very complex, a lot of big words. But, the bottom line is, we cannot extract Maryland from the larger story of the American South. To do so, is dishonest and disrespectful to all the people who lived and died in this state.” </span></p>
<p><span style="font-weight: 400;">Twitty recalled a time he presented at a literary festival in Mississippi. </span></p>
<p><span style="font-weight: 400;">“My first argument is that to know where my family came from, and to marry that with “I’m interested in food, cooking, etc.” was a big deal. To kind of trace back the Mosaic pieces that allowed me, because African American genealogy is really really hard.”</span></p>
<p><span style="font-weight: 400;">“Another part is acknowledging how deeply invested Southern culture is from it’s African roots.You can’t extract the two. And for a lot of people, when they hear “Africa,” they still think “Tarzan”, they still think “the Sarengettee”, they still think “the Lion King,” you can’t get “that Africa” out of their heads, the Africa that has no ability to write its own history. The Africa that has no standing on the world stage with other human beings. When, ain’t nobody in this room is free from African ancestry. We all come from there.”</span></p>
<p><span style="font-weight: 400;">In regards to the Mississippi audience, Twitty recalled, “You realize how much your food culture, music culture and religious culture and even your political culture has been the reaction to people like me. How much of your identity is invested in either anti-blackness, appropriating blackness, or the fact that you have, not even a trickle down, it’s a flood,of African, Afro-Atlantic, and black culture, through the generations, they looked at me like they have never heard this before, couldn’t even conceive of it.” </span></p>
<p><span style="font-weight: 400;">Twitty went onto mention when he was signing books at this festival after his presentation, he received remarks such as “Well, I used to have a colored nanny.” </span></p>
<p><span style="font-weight: 400;">The Frostburg audience laughed as Twitty commented on this experience, “What? She was what? Did you use crayons? What was the deal?”</span></p>
<p><span style="font-weight: 400;">“But I wasn’t upset, I wasn’t so much bothered by that fact than the fact of okay, so how did this African American woman raise you? What did she make y’all for dinner? Was it roast beef and Yorkshires? Or perhaps, was it croissants? Nah, it was okra and some rice and some barbecue and some catfish, wasn’t it? Okay, cool. You know what they eat in Senegal, Nigeria, and Ghana? Catfish. You know what they grow in other countries? Rice.You know where okra comes from? West Africa.”</span></p>
<p>Twitty further discussed various examples involving food, dance, clothing, music, etc. that plays a role in the American culture as a result of African influence.</p>
<p><span style="font-weight: 400;">“What exactly did you do that didn’t come from black and brown people? Where did Elvis learn to play the guitar from? A black man. Jimmy Rogers? Black man. So what you’re telling me is that, we have a co-created culture, over 400 years, that is European, Native American, and African? That we have been co-created for quite some time, but yet, constantly annihilating the existence and presence of the black woman and man. So, that was my talk to Mississippi.” </span></p>
<figure id="attachment_15019" aria-describedby="caption-attachment-15019" style="width: 290px" class="wp-caption alignright"><a href="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030021.jpg" rel="attachment wp-att-15019"><img loading="lazy" decoding="async" data-attachment-id="15019" data-permalink="https://thebottomlinenews.com/we-dont-know-our-history-or-at-least-we-dont-want-to-admit-where-we-are-placed-in-history-michael-w-twitty-comes-to-frostburg/thumbnail_p1030021/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030021.jpg" data-orig-size="1280,960" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="thumbnail_P1030021" data-image-description="" data-image-caption="<p>Photo by: Jordan Beachy </p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030021-300x225.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030021-1024x768.jpg" tabindex="0" role="button" class="size-medium wp-image-15019" src="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030021-300x225.jpg" alt="Photo by: Jordan Beachy " width="300" height="225" srcset="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030021-300x225.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030021-768x576.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030021-1024x768.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030021-750x563.jpg 750w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030021.jpg 1280w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a><figcaption id="caption-attachment-15019" class="wp-caption-text">“Yeah, the cooking, the <em>cooking</em>, Paula. They did all the cooking. Not your Grandmammy. No, it was us black people.” Photo by: Jordan Beachy.</figcaption></figure>
<p><span style="font-weight: 400;">“I’ll never forget Paula Deen saying some nonsense about how her grandmother invented her cakes. Bye, Paula.You know your Grandma didn’t invent nothing. Then when they went on Ancestry, and were like yeah, your Great Grandaddy had all these enslaved people, and they did all the cooking. Yeah, the cooking, the </span><i><span style="font-weight: 400;">cooking</span></i><span style="font-weight: 400;">, Paula. They did all the cooking. Not your Grandmammy. No, it was, us, black people. You’re still stealing recipes, Paula. I don’t know if you know this, but, the lady who actually did all the recipes for her restaurants and her own cookbook, that’s where Paula got them from.”</span></p>
<p> </p>
<p><span style="font-weight: 400;">“But that’s why I said what I said because I want people to understand. There’s all these amazing black chefs and they’re not just doing something for the soul food, they’re doing everything you don’t take pictures of. Cause you’re so interested in investment, making Paula Deen and Paul Prudhomme and Tyler Florence the faces of Southern foods; the multi-billion dollar industry that our ancestors created. And then you tell us we have no heritage, we don’t come from nothing, if only we would just assimilate and get rid of our civilization, everything would just be great for us. When clearly, that would not work. I mean, aren’t y’all grateful that you don’t listen to Lawrence Wilke and the polka everyday? Cause, I’m tellin’ you, America without black people is scary as hell.” The audience laughed and nodded, agreeing with Twitty.</span></p>
<figure id="attachment_15015" aria-describedby="caption-attachment-15015" style="width: 290px" class="wp-caption alignleft"><a href="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030014.jpg" rel="attachment wp-att-15015"><img loading="lazy" decoding="async" data-attachment-id="15015" data-permalink="https://thebottomlinenews.com/we-dont-know-our-history-or-at-least-we-dont-want-to-admit-where-we-are-placed-in-history-michael-w-twitty-comes-to-frostburg/thumbnail_p1030014/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030014.jpg" data-orig-size="1280,960" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="thumbnail_P1030014" data-image-description="" data-image-caption="<p>Photo by: Jordan Beachy </p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030014-300x225.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030014-1024x768.jpg" tabindex="0" role="button" class="size-medium wp-image-15015" src="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030014-300x225.jpg" alt="Photo by: Jordan Beachy " width="300" height="225" srcset="https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030014-300x225.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030014-768x576.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030014-1024x768.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030014-750x563.jpg 750w, https://thebottomlinenews.com/wp-content/uploads/2019/10/thumbnail_P1030014.jpg 1280w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a><figcaption id="caption-attachment-15015" class="wp-caption-text">The audience listens closely as Twitty talks about the origin of “soul food.” Photo by: Jordan Beachy.</figcaption></figure>
<p><span style="font-weight: 400;">Twitty talked about his various trips to West Africa, mentioning their food traditions </span></p>
<p><span style="font-weight: 400;">“It’s really hard to talk about the food, without talking about the politics and economy and gender issues, etc. that go along with it. A cookbook isn’t just a cookbook. Food stories aren’t just food stories. It’s free food just runnin’ around, right? And food can be tasty in the right hands. But, it also tells the story of the first person who came up and goes, “You know what? We’re gonna eat that.” And then, the person makes the gravy for it, and there’s a lot of love. With people, love and emotion often accompany food. But, what if you’re enslaved? What if you lived that life? What if you’re exiled? How do you use food to tell about love in a space where there’s not much love? What do you do with yourself?” </span></p>
<p>“Where do I come from? After years of people going, “Well, you know, Michael, we’re all African Americans.” Okay, you can keep that. Or, “I’m South African, that makes me an African American.” Actually, baby it don’t. Or, “Why do we have to say African, why not just Americans?” You’re separating yourself. I grew up with Baltimore ethnic folks, New York ethnic folks, and Jersey ethnic folks. They had no problem saying to the world, “We’re Greek, we’re Polish, we’re Italian,e etc.” Fine, that’s cool. That’s cool. But, where do I fit in all of this? So, that was a big question. Growing up in suburban Maryland with a lot of different ethnic groups, trying to figure myself out in that space was very important. But, I also realized what the hallmarks of the culture were: words, recipes, language. When you step into someone’s house, you pick up on the little pieces of their culture. It’s not just the food itself, it’s the sociological architecture around the food.”</p>
<p><span style="font-weight: 400;">“Food history is fun. It challenges you, it makes you respect cultures, respect people, respect women who otherwise, would not have a name in history.” </span></p>
<p><span style="font-weight: 400;">Twitty talked about heartbreaking stories involving the slave trade and slavery in the U.S. </span></p>
<p>“This is what soul food and our spirituality and our food is all about. Our tradition is about our migrations, our pain, our suffering. But, it’s also about our survival, our happiness, and our love for each other.”</p>
<p>“Food is how I chose to look at the connective tissue through all these different parts.”</p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">15011</post-id> </item>
<item>
<title>Taylor Tries to Cook: Brownies</title>
<link>https://thebottomlinenews.com/taylor-tries-to-cook-brownies/</link>
<dc:creator><![CDATA[Taylor Whiteman]]></dc:creator>
<pubDate>Sat, 09 Apr 2016 00:16:35 +0000</pubDate>
<category><![CDATA[Food]]></category>
<category><![CDATA[baking]]></category>
<category><![CDATA[brownies]]></category>
<category><![CDATA[cooking]]></category>
<category><![CDATA[food]]></category>
<guid isPermaLink="false">http://thebottomlinenews.com/?p=6791</guid>
<description><![CDATA[This week, I attempted making brownies from scratch. Now, I am an old pro when it comes to making brownies from the boxed mix. I will even admit to pretending that I made brownies from scratch at social events when they were really from a box to make myself seem]]></description>
<content:encoded><![CDATA[<p>This week, I attempted making brownies from scratch. Now, I am an old pro when it comes to making brownies from the boxed mix. I will even admit to pretending that I made brownies from scratch at social events when they were really from a box to make myself seem more competent than I really am. I figured it was probably about time to stop lying and actually attempt to put some effort into things, and really do it from scratch.</p>
<p>Since childhood, I have a long history of attempting to bake things with my mother, where I somehow end up doing everything wrong. She would then swoop in, chuckling the whole time, and save the day. Sugar cookies? Couldn’t get them to stop sticking to the cookie cutters/cutting board/my hands. Chocolate pie? I burn the chocolate pudding every time. Bread? Came out hard as a rock. I do not have an aptitude for baking.</p>
<figure id="attachment_6794" aria-describedby="caption-attachment-6794" style="width: 290px" class="wp-caption alignleft"><a href="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1232-e1460160744311.jpg" rel="attachment wp-att-6794"><img loading="lazy" decoding="async" data-attachment-id="6794" data-permalink="https://thebottomlinenews.com/taylor-tries-to-cook-brownies/img_1232/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1232-e1460160744311.jpg" data-orig-size="3264,2448" data-comments-opened="1" data-image-meta="{"aperture":"2.2","credit":"","camera":"iPhone 5s","caption":"","created_timestamp":"1460143812","copyright":"","focal_length":"4.15","iso":"320","shutter_speed":"0.033333333333333","title":"","orientation":"3"}" data-image-title="IMG_1232" data-image-description="" data-image-caption="<p>This was supposed to be the frosting.. Someone tell me where I went wrong.</p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1232-e1460160744311-300x225.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1232-e1460160744311-1024x768.jpg" tabindex="0" role="button" class="size-medium wp-image-6794" src="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1232-e1460160744311-300x225.jpg" alt="This was supposed to be the frosting.. Someone tell me where I went wrong." width="300" height="225" srcset="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1232-e1460160744311-300x225.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1232-e1460160744311-768x576.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1232-e1460160744311-1024x768.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1232-e1460160744311-750x563.jpg 750w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a><figcaption id="caption-attachment-6794" class="wp-caption-text">This was supposed to be the frosting.. Someone tell me where I went wrong.</figcaption></figure>
<p>My only real baking success has been with pumpkin pies the past two Thanksgivings. In 2014, I was participating in the <a href="https://thebottomlinenews.com/letters-from-disney-if-i-was-a-dwarf-id-be-sneezy/" target="_blank">Disney College Program</a>, so I was not with my family for Thanksgiving for the first time. I did have two Friendsgivings though, so I tried to figure out what I could contribute to the festivities. The pies turned out great, though granted my mom did send me the spices in the correct amounts so I couldn’t mess things up. I was also in charge of pies last year as my mom was out of town, and despite a slight panic moment where I called her freaking out, they also turned out fine.</p>
<p>These brownies were a half success. The brownies themselves were easy enough to mix up, but apparently the pan I used was warped or my oven rack is crooked because they were tilted and did not bake evenly. I also tried to make the frosting listed in the recipe, which turned out to be more of a too-sweet dough-like creation rather than a nice smooth frosting. Who knows where I went wrong there, but I doubt I will be trying that again without some guidance from someone that actually knows what they’re doing.</p>
<figure id="attachment_6795" aria-describedby="caption-attachment-6795" style="width: 290px" class="wp-caption alignright"><a href="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1231-e1460160849976.jpg" rel="attachment wp-att-6795"><img loading="lazy" decoding="async" data-attachment-id="6795" data-permalink="https://thebottomlinenews.com/taylor-tries-to-cook-brownies/img_1231/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1231-e1460160849976.jpg" data-orig-size="3264,2448" data-comments-opened="1" data-image-meta="{"aperture":"2.2","credit":"","camera":"iPhone 5s","caption":"","created_timestamp":"1460142330","copyright":"","focal_length":"4.15","iso":"320","shutter_speed":"0.033333333333333","title":"","orientation":"3"}" data-image-title="IMG_1231" data-image-description="" data-image-caption="<p>I really should have seen how warped the pan was.</p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1231-e1460160849976-300x225.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1231-e1460160849976-1024x768.jpg" tabindex="0" role="button" class="size-medium wp-image-6795" src="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1231-e1460160849976-300x225.jpg" alt="I really should have seen how warped the pan was." width="300" height="225" srcset="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1231-e1460160849976-300x225.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1231-e1460160849976-768x576.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1231-e1460160849976-1024x768.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1231-e1460160849976-750x563.jpg 750w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a><figcaption id="caption-attachment-6795" class="wp-caption-text">I really should have seen how warped the pan was.</figcaption></figure>
<p>At the end of this experience I wanted to be able to say that I would never go back to boxed brownies, but that is just not the truth. There is a good reason pre-mixed brownies exist, and they are definitely for people like me.</p>
<p>Recipe (from <a href="http://allrecipes.com/recipe/10549/best-brownies/" target="_blank">Angie at AllRecipes.com</a>):</p>
<p>Ingredients:</p>
<p> </p>
<ul>
<li>1/2 cup butter</li>
<li>1 cup white sugar</li>
<li>2 eggs</li>
<li>1 teaspoon vanilla extract</li>
<li>1/3 cup unsweetened cocoa powder</li>
<li>1/2 cup all-purpose flour</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon baking powder</li>
</ul>
<p>For frosting (if you can make it work, tell me your secrets please):</p>
<p> </p>
<ul>
<li>3 tablespoons butter, softened</li>
<li>3 tablespoons unsweetened cocoa powder</li>
<li>1 tablespoon honey</li>
<li>1 teaspoon vanilla extract</li>
<li>1 cup confectioners’ sugar</li>
</ul>
<p>Directions:</p>
<ol class="recipe-print__directions">
<li class="item">Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.</li>
<li class="item">In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.</li>
<li class="item">Bake in preheated oven for 25 to 30 minutes. Do not overcook.</li>
<li class="item">To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm.</li>
</ol>
<figure id="attachment_6796" aria-describedby="caption-attachment-6796" style="width: 1014px" class="wp-caption alignnone"><a href="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1234-e1460160912275.jpg" rel="attachment wp-att-6796"><img loading="lazy" decoding="async" data-attachment-id="6796" data-permalink="https://thebottomlinenews.com/taylor-tries-to-cook-brownies/img_1234/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1234-e1460160912275.jpg" data-orig-size="3264,2448" data-comments-opened="1" data-image-meta="{"aperture":"2.2","credit":"","camera":"iPhone 5s","caption":"","created_timestamp":"1460146032","copyright":"","focal_length":"4.15","iso":"320","shutter_speed":"0.066666666666667","title":"","orientation":"3"}" data-image-title="IMG_1234" data-image-description="" data-image-caption="<p>Finished product, sans icing. Not the best brownies I’ve ever had, but not the worst.</p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1234-e1460160912275-300x225.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1234-e1460160912275-1024x768.jpg" tabindex="0" role="button" class="wp-image-6796 size-large" src="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1234-e1460160912275-1024x768.jpg" alt="Finished product, sans icing. Not the best brownies I've ever had, but not the worst." width="1024" height="768" srcset="https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1234-e1460160912275-1024x768.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1234-e1460160912275-300x225.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1234-e1460160912275-768x576.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2016/04/IMG_1234-e1460160912275-750x563.jpg 750w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></a><figcaption id="caption-attachment-6796" class="wp-caption-text">Finished product, sans icing. Not the best brownies I’ve ever had, but not the worst.</figcaption></figure>
<p> </p>
<p> </p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">6791</post-id> </item>
<item>
<title>Taylor Tries to Cook: Guacamole</title>
<link>https://thebottomlinenews.com/taylor-tries-to-cook-guacamole/</link>
<comments>https://thebottomlinenews.com/taylor-tries-to-cook-guacamole/#comments</comments>
<dc:creator><![CDATA[Taylor Whiteman]]></dc:creator>
<pubDate>Fri, 04 Mar 2016 23:57:38 +0000</pubDate>
<category><![CDATA[Food]]></category>
<category><![CDATA[chipotle]]></category>
<category><![CDATA[food]]></category>
<category><![CDATA[guacamole]]></category>
<guid isPermaLink="false">http://thebottomlinenews.com/?p=6448</guid>
<description><![CDATA[This week as been kind of a hiccup in the realm of Taylor Tries to Cook. I did my best to be a good little blogger/columnist/whatever I am and get an early start this week instead of waiting until the last minute as usual, but it was just not meant]]></description>
<content:encoded><![CDATA[<p>This week as been kind of a hiccup in the realm of <em>Taylor Tries to Cook</em>. I did my best to be a good little blogger/columnist/whatever I am and get an early start this week instead of waiting until the last minute as usual, but it was just not meant to be.</p>
<p>A few days ago I attempted black bean burgers, which the Pioneer Woman from the Food Network assured me were simple and easy. I was skeptical but really wanted to try it, as I thought it would be nice to make a big batch and freeze them for a quick dinner through the week. I ended up buying incorrectly seasoned breadcrumbs, so the whole batch tasted super strange and not like anything you would want a burger to taste like. Also, just a pro tip, never actually attempt to grate an onion if something calls for “grated onion.” Find yourself a food processor and save yourself the trouble and tears.</p>
<figure id="attachment_6450" aria-describedby="caption-attachment-6450" style="width: 290px" class="wp-caption alignleft"><a href="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0388-e1457135574921.jpg" rel="attachment wp-att-6450"><img loading="lazy" decoding="async" data-attachment-id="6450" data-permalink="https://thebottomlinenews.com/taylor-tries-to-cook-guacamole/dsc_0388/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0388-e1457135574921.jpg" data-orig-size="4365,3985" data-comments-opened="1" data-image-meta="{"aperture":"4.2","credit":"","camera":"NIKON D5200","caption":"","created_timestamp":"1457113764","copyright":"","focal_length":"26","iso":"180","shutter_speed":"0.016666666666667","title":"","orientation":"1"}" data-image-title="DSC_0388" data-image-description="" data-image-caption="<p>After I scooped all of the flesh into a bowl</p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0388-e1457135574921-300x274.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0388-e1457135574921-1024x935.jpg" tabindex="0" role="button" class="size-medium wp-image-6450" src="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0388-e1457135574921-300x274.jpg" alt="After I scooped all of the flesh into a bowl" width="300" height="274" srcset="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0388-e1457135574921-300x274.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0388-e1457135574921-768x701.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0388-e1457135574921-1024x935.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0388-e1457135574921-750x685.jpg 750w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a><figcaption id="caption-attachment-6450" class="wp-caption-text">After I scooped all of the flesh into a bowl</figcaption></figure>
<p>With this unfortunate failure (and a wasted two hours of my Wednesday night), I was left with a tough decision to make. Retry the burgers this week, or tackle something so easy that even I could not screw it up. Because I am weak and quite busy this week, I chose the second option, but I will definitely be attempting black bean burgers again eventually. They can’t win forever. I won’t let them.</p>
<p>The easy recipe I chose was guacamole, Chipotle’s specifically. I have remained loyal to a fault to the burrito chain through their recent struggles with foodborne illness, and have never had a bad experience there. Living up here in middle-of-nowhere Western Maryland, I generally have to wait until I go home to my parents’ house in Hagerstown to experience my beloved Chipotle. I was thrilled to find out that instead of keeping it a secret, Chipotle has their guac recipe <a href="https://www.chipotle.com/guac-recipe" target="_blank">available on their website</a>.</p>
<figure id="attachment_6451" aria-describedby="caption-attachment-6451" style="width: 290px" class="wp-caption alignright"><a href="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0389-e1457135615757.jpg" rel="attachment wp-att-6451"><img loading="lazy" decoding="async" data-attachment-id="6451" data-permalink="https://thebottomlinenews.com/taylor-tries-to-cook-guacamole/dsc_0389/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0389-e1457135615757.jpg" data-orig-size="4005,3805" data-comments-opened="1" data-image-meta="{"aperture":"4.2","credit":"","camera":"NIKON D5200","caption":"","created_timestamp":"1457114803","copyright":"","focal_length":"26","iso":"320","shutter_speed":"0.016666666666667","title":"","orientation":"1"}" data-image-title="DSC_0389" data-image-description="" data-image-caption="<p>Post lime juice and mashing, pre-adding the rest of the ingredients</p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0389-e1457135615757-300x285.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0389-e1457135615757-1024x973.jpg" tabindex="0" role="button" class="size-medium wp-image-6451" src="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0389-e1457135615757-300x285.jpg" alt="Post lime juice and mashing, pre-adding the rest of the ingredients" width="300" height="285" srcset="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0389-e1457135615757-300x285.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0389-e1457135615757-768x730.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0389-e1457135615757-1024x973.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0389-e1457135615757-750x713.jpg 750w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a><figcaption id="caption-attachment-6451" class="wp-caption-text">Post lime juice and mashing, pre-adding the rest of the ingredients</figcaption></figure>
<p>This was definitely the approachable, easy recipe I was looking for. All you have to do is half some avocados and scoop out their flesh, and coat them in some lime juice. Add some salt and mash it all together with a fork until it is smooth. Finely chop some red onion, cilantro, and half a jalapeno, and fold them into the mixture. Suddenly, I had a bowl of delicious guacamole in front of me, and felt better about my failure earlier in the week, and about having to wait until spring break to be able to eat at Chipotle.</p>
<p>Here’s the full recipe, straight from Chipotle’s website:</p>
<p>THIS IS ALL YOU’LL NEED:</p>
<p>2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)</p>
<p>2 tsp lime juice</p>
<p>2 tbsp cilantro (chopped)</p>
<p>1/4 cup red onion (finely chopped)</p>
<p>1/2 jalapeño, including seeds (finely chopped)</p>
<p>1/4 tsp kosher salt</p>
<p>HOW TO DO IT:</p>
<ol>
<li>Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the outside.</li>
<li>Cut the avocado in half and then remove the pit (carefully!)</li>
<li>Scoop the avocados and place in a medium bowl.</li>
<li>Toss and coat with lime juice.</li>
<li>Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.</li>
<li>Fold in the remaining ingredients and mix well.</li>
<li>Taste the guacamole (over and over) and adjust seasoning if necessary.
<figure id="attachment_6452" aria-describedby="caption-attachment-6452" style="width: 1014px" class="wp-caption aligncenter"><a href="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0390.jpg" rel="attachment wp-att-6452"><img loading="lazy" decoding="async" data-attachment-id="6452" data-permalink="https://thebottomlinenews.com/taylor-tries-to-cook-guacamole/dsc_0390/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0390.jpg" data-orig-size="6000,4000" data-comments-opened="1" data-image-meta="{"aperture":"4.2","credit":"","camera":"NIKON D5200","caption":"","created_timestamp":"1457115444","copyright":"","focal_length":"26","iso":"800","shutter_speed":"0.016666666666667","title":"","orientation":"1"}" data-image-title="DSC_0390" data-image-description="" data-image-caption="<p>The finished product!</p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0390-300x200.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0390-1024x683.jpg" tabindex="0" role="button" class="size-large wp-image-6452" src="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0390-1024x683.jpg" alt="The finished product!" width="1024" height="683" srcset="https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0390-1024x683.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0390-300x200.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0390-768x512.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0390-360x240.jpg 360w, https://thebottomlinenews.com/wp-content/uploads/2016/03/DSC_0390-750x500.jpg 750w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></a><figcaption id="caption-attachment-6452" class="wp-caption-text">The finished product!</figcaption></figure></li>
</ol>
]]></content:encoded>
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<post-id xmlns="com-wordpress:feed-additions:1">6448</post-id> </item>
<item>
<title>Sustaining a Vegan Lifestyle in College</title>
<link>https://thebottomlinenews.com/sustaining-a-vegan-lifestyle-in-college/</link>
<comments>https://thebottomlinenews.com/sustaining-a-vegan-lifestyle-in-college/#comments</comments>
<dc:creator><![CDATA[Mia McCaslin]]></dc:creator>
<pubDate>Sat, 27 Feb 2016 20:45:10 +0000</pubDate>
<category><![CDATA[Food]]></category>
<category><![CDATA[food]]></category>
<category><![CDATA[shift]]></category>
<category><![CDATA[vegan]]></category>
<category><![CDATA[zenshi]]></category>
<guid isPermaLink="false">http://thebottomlinenews.com/?p=6336</guid>
<description><![CDATA[Being a vegan is challenging, especially in college. Eating right in college is hard. There. I said it. The Freshman 15 is no joke -between the overabundance of caf food and the lack of supervision of your diet, you’re kind of screwed. The weight gain happens again if/when you move]]></description>
<content:encoded><![CDATA[<p><a name="_GoBack"></a>Being a vegan is challenging, especially in college. Eating right in college is hard. There. I said it. The Freshman 15 is no joke -between the overabundance of caf food and the lack of supervision of your diet, you’re kind of screwed. The weight gain happens again if/when you move off campus and you are given free reign of the grocery store. It’s hard to know what you should eat, how much you should eat, or when you should eat it.</p>
<p>As a vegetarian, I had a hard time finding food on campus. I had multiple run ins with food poisoning due to poor labeling in the cafeteria, and I was getting tired of getting a salad wrap every day for lunch at the Lane Center. The food was a big reason why I moved off campus. Then, in November of my junior year, I decided to make the jump to veganism.</p>
<p>It was hard at first. I learned a ridiculous number of variations I could make to ramen. After realizing that I was ingesting about 400% of my recommended daily value of salt, I decided to plop down and get to Googling.</p>
<p>I found all the things I had learned in grade school—eight cups of water, five to seven servings of fruits and vegetables, and two to three servings of protein a day—but I was amazed to find some other things I would need to eat as a vegan. I found out I would need to beef up (or tofu up) on my vitamin d and zinc intakes. Vegans also don’t get a lot of a few nutritional components that are traditionally found in animal products such as calcium and omega threes.</p>
<p>While these are typically found in meat products, vegans can get all of the necessary nutrients from plant-based substances. And yes, that includes protein. 100 calories of steak contains a little over five grams of protein while 100 calories of broccoli contains 11.2.</p>
<p>That being said, here in Frostburg, the cup doesn’t exactly runneth over with vegan options. Trust me; I’ve been in small towns before. My hometown in Nebraska had veggie burgers in the “ethnic” section of the grocery store. Frostburg isn’t nearly that bad, but Appalachia seems to be a strictly “meat and potatoes” kind of place. However, I’ve made due. I can find something to eat at nearly any restaurant I go to, and I’m not limited to salads at most establishments. Ethnic food locations are generally best at accommodating for my needs. Places like Zen Shi or any of the various Chinese restaurants have already vegan items on the menus.</p>
<p>Pro tip for any vegans or vegetarians out there: bean-curd at Chinese restaurants is tofu, and it is almost always prepared deliciously. It’s a great alternative to your typical order of orange chicken on those days that you really just need take out.</p>
<p>Another surprising locale for delicious vegan food lies in any Mexican restaurant. Nearly any dish on a Mexican restaurant can be vegan-ized by substituting beans for meat and making sure there will be no cheese or sour cream on your plate. Now, I have always loved Mexican food. When I was still a traditional lacto-ovo vegetarian, I would order what was, essentially, a mountain of cheese with some tortillas thrown in there somewhere. After becoming a vegan, I realized that I had been missing out on a lot of the spices and flavors of Mexican food because I had been drowning the flavors in an unhealthy amount of queso.</p>
<p>In Frostburg, we herbivores have these options, but the crowning jewel of vegan dining in this small town is Shift. The organic farm-to-table restaurant is nestled in to a small, colorful building on Broadway Street.</p>
<p>Once you enter the door under the brightly colored bicycle, you are enveloped in this small, cozy, yet incredibly open restaurant. The tables are set with various sized mason jars to be filled with water from large glass water bottles that are placed at each table. Once you sit, your waitress will come over and light your candles and ask you if you’d like anything to drink.</p>
<p>Looking down at the menu, I was amazed. Nearly every appetizer, soup, salad, and shared plate was vegan—save for the cheese plates. As for entrees, I had the option to make every sandwich vegan, and they make a vegan risotto which, I learned, was to die for.</p>
<p><a href="https://thebottomlinenews.com/wp-content/uploads/2016/02/shift-risotto.jpg" rel="attachment wp-att-6338"><img loading="lazy" decoding="async" data-attachment-id="6338" data-permalink="https://thebottomlinenews.com/sustaining-a-vegan-lifestyle-in-college/shift-risotto/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/shift-risotto.jpg" data-orig-size="5312,2988" data-comments-opened="1" data-image-meta="{"aperture":"1.8","credit":"","camera":"VS986","caption":"","created_timestamp":"1456421647","copyright":"","focal_length":"4.42","iso":"500","shutter_speed":"0.1","title":"","orientation":"6"}" data-image-title="shift risotto" data-image-description="" data-image-caption="" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/shift-risotto-300x169.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/shift-risotto-1024x576.jpg" tabindex="0" role="button" class="alignnone size-medium wp-image-6338" src="https://thebottomlinenews.com/wp-content/uploads/2016/02/shift-risotto-300x169.jpg" alt="shift risotto" width="300" height="169" srcset="https://thebottomlinenews.com/wp-content/uploads/2016/02/shift-risotto-300x169.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2016/02/shift-risotto-768x432.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2016/02/shift-risotto-1024x576.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2016/02/shift-risotto-750x422.jpg 750w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a></p>
<p>Now, I’m not used to having so many options. While I CAN make things at Mexican restaurants vegan, I tend to stick to what I know is easy to veganize. I can eat most vegetable sushi, but it is still basically the same meal, and there are only so many bean curd options at the local Chinese restaurant. In preparation for my outing to Shift, I looked at the menu. Only one thing specifically said that it was vegan, so I had my heart set on that risotto. I dreamed about that risotto. I don’t think I’ve ever been more excited to eat rice for a meal before. However, once we got there, the waitress explained all of my options, and I began to hyperventilate. I could eat dinner at Shift every day for 11 days straight and not have to order the same thing. Granted, I would go broke and gain about 20 pounds, but I have that option.</p>
<p>Veganism is a challenge, sure. I still find myself staring longingly at the greasy cheese pizza sitting on hot plates in the Lane Center. I still fantasize about mozzarella sticks on occasion. Being in a place where I can’t easily acquire vegan alternatives to dairy products makes it a bit harder, but now that I know that Shift will be there for me if I want to try something new, my faith in veganism is revived.</p>
<p>Anyone can be a vegan. Whether it be for health or ethical reasons, it is doable. For me, it was both. Focusing on what you’re eating and making sure you are getting all the right nutrients is important regardless of the content of your diet, but veganism forces you to take care of yourself. Three months after going vegan, I had lost upwards of 20 pounds, just because I stopped eating junk.</p>
<p>There are countless resources available for new vegans, including what helped me the most, meal plans. They tell you what groceries to buy and detailed instructions on how to cook it. Before becoming a vegan, I had burnt water before. I had a few standard recipes that I could make, and make well. I was a pro at veggie tacos and spaghetti, but that was about it. After becoming a vegan, I have learned to cook various types of squash, expanded my pallet, and gotten over my fear of the oven.</p>
<p>Veganism has helped me become healthier, more self-aware, and a better cook. Even if it’s not to veganism, taking a step outside of your comfortable food lifestyle can drastically improve your experience.</p>
]]></content:encoded>
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<post-id xmlns="com-wordpress:feed-additions:1">6336</post-id> </item>
<item>
<title>Taylor Tries to Cook: Spaghetti Squash and Homemade Tomato Sauce</title>
<link>https://thebottomlinenews.com/taylor-tries-to-cook-spaghetti-squash-and-homemade-tomato-sauce/</link>
<comments>https://thebottomlinenews.com/taylor-tries-to-cook-spaghetti-squash-and-homemade-tomato-sauce/#comments</comments>
<dc:creator><![CDATA[Taylor Whiteman]]></dc:creator>
<pubDate>Fri, 26 Feb 2016 20:21:49 +0000</pubDate>
<category><![CDATA[Food]]></category>
<category><![CDATA[cooking]]></category>
<category><![CDATA[food]]></category>
<category><![CDATA[spaghetti]]></category>
<category><![CDATA[spaghetti squash]]></category>
<guid isPermaLink="false">http://thebottomlinenews.com/?p=6294</guid>
<description><![CDATA[I’ve decided to keep the pasta train rolling this week, but with a bit of a twist. One of my favorite things to do when I want a cheap dinner and don’t actually feel like cooking is to pop a spaghetti squash in the oven, microwave some canned tomato sauce,]]></description>
<content:encoded><![CDATA[<p>I’ve decided to keep the pasta train rolling this week, but with a bit of a twist. One of my favorite things to do when I want a cheap dinner and don’t actually feel like cooking is to pop a spaghetti squash in the oven, microwave some canned tomato sauce, and then bam, I have a super easy and actually not horrible for me dinner. So that’s what I’m doing this week, except this time I have decided to attempt making my own spaghetti sauce.</p>
<figure id="attachment_6301" aria-describedby="caption-attachment-6301" style="width: 290px" class="wp-caption alignleft"><a href="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1133-e1456517782127.jpg" rel="attachment wp-att-6301"><img loading="lazy" decoding="async" data-attachment-id="6301" data-permalink="https://thebottomlinenews.com/taylor-tries-to-cook-spaghetti-squash-and-homemade-tomato-sauce/img_1133/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1133-e1456517782127.jpg" data-orig-size="3264,2448" data-comments-opened="1" data-image-meta="{"aperture":"2.2","credit":"","camera":"iPhone 5s","caption":"","created_timestamp":"1456344113","copyright":"","focal_length":"4.15","iso":"125","shutter_speed":"0.033333333333333","title":"","orientation":"3"}" data-image-title="IMG_1133" data-image-description="" data-image-caption="" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1133-e1456517782127-300x225.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1133-e1456517782127-1024x768.jpg" tabindex="0" role="button" class="wp-image-6301 size-medium" src="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1133-e1456517782127-300x225.jpg" alt="IMG_1133" width="300" height="225" srcset="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1133-e1456517782127-300x225.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1133-e1456517782127-768x576.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1133-e1456517782127-1024x768.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1133-e1456517782127-750x563.jpg 750w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a><figcaption id="caption-attachment-6301" class="wp-caption-text">Roasted spaghetti squash with the seeds removed</figcaption></figure>
<p>Spaghetti squash is a great option if you are craving pasta but don’t want all of the carbs that come with indulging in it. I’ve also found that spaghetti squash is a lot less filling than pasta is, so I can eat a whole lot more of it without getting full or feeling guilty. You might want to add some sort of protein to it though (I usually do chicken), as it is not the most filling of meals on its own.</p>
<figure id="attachment_6302" aria-describedby="caption-attachment-6302" style="width: 290px" class="wp-caption alignright"><a href="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1135-e1456517810676.jpg" rel="attachment wp-att-6302"><img loading="lazy" decoding="async" data-attachment-id="6302" data-permalink="https://thebottomlinenews.com/taylor-tries-to-cook-spaghetti-squash-and-homemade-tomato-sauce/img_1135/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1135-e1456517810676.jpg" data-orig-size="3264,2448" data-comments-opened="1" data-image-meta="{"aperture":"2.2","credit":"","camera":"iPhone 5s","caption":"","created_timestamp":"1456344922","copyright":"","focal_length":"4.15","iso":"100","shutter_speed":"0.033333333333333","title":"","orientation":"3"}" data-image-title="IMG_1135" data-image-description="" data-image-caption="" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1135-e1456517810676-300x225.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1135-e1456517810676-1024x768.jpg" tabindex="0" role="button" class="wp-image-6302 size-medium" src="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1135-e1456517810676-300x225.jpg" alt="IMG_1135" width="300" height="225" srcset="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1135-e1456517810676-300x225.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1135-e1456517810676-768x576.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1135-e1456517810676-1024x768.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1135-e1456517810676-750x563.jpg 750w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a><figcaption id="caption-attachment-6302" class="wp-caption-text">Spaghetti squash after scraping it out with a fork</figcaption></figure>
<p>There are a couple of options when roasting a spaghetti squash. Both begin with preheating the oven to 400 degrees. If you’re like me and don’t own a sharp enough knife to cut the squash, simply stab some slits in it and roast it for a full hour, flipping it halfway through. If you have your life together and own a quality knife, cut it in half, remove the seeds and roast it flat side down for a half hour. Once it’s done, remove the seeds if you roasted it whole, then start scraping at the flesh of the squash with a fork. It should start to come apart in little noodle-like tendrils. It honestly seems like magic the first time you do it.</p>
<figure id="attachment_6303" aria-describedby="caption-attachment-6303" style="width: 290px" class="wp-caption alignleft"><a href="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1132-e1456517951723.jpg" rel="attachment wp-att-6303"><img loading="lazy" decoding="async" data-attachment-id="6303" data-permalink="https://thebottomlinenews.com/taylor-tries-to-cook-spaghetti-squash-and-homemade-tomato-sauce/img_1132/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1132-e1456517951723.jpg" data-orig-size="3264,2448" data-comments-opened="1" data-image-meta="{"aperture":"2.2","credit":"","camera":"iPhone 5s","caption":"","created_timestamp":"1456344110","copyright":"","focal_length":"4.15","iso":"320","shutter_speed":"0.066666666666667","title":"","orientation":"3"}" data-image-title="IMG_1132" data-image-description="" data-image-caption="<p>My first attempt at homemade sauce</p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1132-e1456517951723-300x225.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1132-e1456517951723-1024x768.jpg" tabindex="0" role="button" class="size-medium wp-image-6303" src="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1132-e1456517951723-300x225.jpg" alt="My first attempt at homemade sauce" width="300" height="225" srcset="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1132-e1456517951723-300x225.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1132-e1456517951723-768x576.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1132-e1456517951723-1024x768.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1132-e1456517951723-750x563.jpg 750w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a><figcaption id="caption-attachment-6303" class="wp-caption-text">My first attempt at homemade sauce</figcaption></figure>
<p>When it comes to the sauce, canned or jarred is usually fine for me, I just wanted to challenge myself to try something new. I didn’t really follow a specific recipe I found online, but more combined a few that seemed doable with what I had available or could easily pick up on a quick midnight run to Wal-Mart. Because midnight runs to Wal-Mart are the best way to take a study break when you have an exam at 9:30 the next morning, not that I would know anything about that.</p>
<p>I started by softening half of a chopped onion and a small chopped green bell pepper in oil. Once they were soft (but before they started to caramelize) I added a 28oz can of crushed tomatoes. Most of the recipes I saw called for diced tomatoes, but I like the texture of crushed more. I also added a pinch of sugar to counteract some of the acidity in the tomatoes. While letting that simmer together for about 20 minutes, I added garlic powder, oregano, and basil until it tasted like spaghetti sauce. Honestly, just keep adding a little bit at a time and taste testing it until you’re happy with the result.</p>
<p>Once both are done, obviously put the sauce over your spaghetti squash “noodles” and enjoy! I added some parmesan cheese too.</p>
<figure id="attachment_6299" aria-describedby="caption-attachment-6299" style="width: 1014px" class="wp-caption aligncenter"><a href="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1136-e1456517630191.jpg" rel="attachment wp-att-6299"><img loading="lazy" decoding="async" data-attachment-id="6299" data-permalink="https://thebottomlinenews.com/taylor-tries-to-cook-spaghetti-squash-and-homemade-tomato-sauce/img_1136/" data-orig-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1136-e1456517630191.jpg" data-orig-size="3264,2448" data-comments-opened="1" data-image-meta="{"aperture":"2.2","credit":"","camera":"iPhone 5s","caption":"","created_timestamp":"1456345333","copyright":"","focal_length":"4.15","iso":"125","shutter_speed":"0.033333333333333","title":"","orientation":"3"}" data-image-title="IMG_1136" data-image-description="" data-image-caption="<p>The finished product!</p>
" data-medium-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1136-e1456517630191-300x225.jpg" data-large-file="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1136-e1456517630191-1024x768.jpg" tabindex="0" role="button" class="wp-image-6299 size-large" src="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1136-e1456517630191-1024x768.jpg" alt="The finished product!" width="1024" height="768" srcset="https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1136-e1456517630191-1024x768.jpg 1024w, https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1136-e1456517630191-300x225.jpg 300w, https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1136-e1456517630191-768x576.jpg 768w, https://thebottomlinenews.com/wp-content/uploads/2016/02/IMG_1136-e1456517630191-750x563.jpg 750w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></a><figcaption id="caption-attachment-6299" class="wp-caption-text">The finished product!</figcaption></figure>
]]></content:encoded>
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<post-id xmlns="com-wordpress:feed-additions:1">6294</post-id> </item>
<item>
<title>Make Your Draft Pick</title>
<link>https://thebottomlinenews.com/make-your-draft-pick/</link>
<comments>https://thebottomlinenews.com/make-your-draft-pick/#comments</comments>
<dc:creator><![CDATA[Admin]]></dc:creator>
<pubDate>Sat, 20 Sep 2014 16:02:33 +0000</pubDate>
<category><![CDATA[College Life]]></category>
<category><![CDATA[Entertainment]]></category>
<category><![CDATA[Sports]]></category>
<category><![CDATA[food]]></category>
<category><![CDATA[fun]]></category>
<category><![CDATA[night life]]></category>
<guid isPermaLink="false">http://thebottomlinenews.com/?p=1800</guid>
<description><![CDATA[Not only are the locals in the city of Frostburg looking for a new hangout spot, the students at Frostburg State University (FSU) are as well. On June 6, The Draft Sports Bar and Grille opened, replacing the recent bar/restaurant known as The Hanger. Then, on July 23, the grand opening]]></description>
<content:encoded><![CDATA[<p>Not only are the locals in the city of Frostburg looking for a new hangout spot, the students at Frostburg State University (FSU) are as well. On June 6<span style="font-size: 11px;">,</span> The Draft Sports Bar and Grille opened, replacing the recent bar/restaurant known as The Hanger. Then, on July 23, the grand opening took place, which included the ribbon cutting. Located on 295 E. Main St. in Frostburg, MD, The Draft is owned by Greg Diehl, leaving Ryan Householder as the manager, and Vince Dishong as the kitchen manager. Once you go up that ramp and through those double doors, you will be amazed.</p>
<p>When you walk into The Draft, the first thing you will see as you look straight is the bar and a platform where the bottles of liquor sit, with chairs wrapped around the bar, which has 23 beers on tap and 13 rotating beers. The platform supporting the bottles of liquor changes colors every few seconds. Once you look around the bar, centered in the middle of the room and surrounded by tables and chairs, you will notice that is surrounded by comforting, bright, warm, and upbeat colors. The walls for instance are bright red and have a variety of sports jerseys framed and hung on them. In the bar area, flat screen TVs are mounted all around the room, which will most likely be playing your favorite team’s game at that very moment. All of the TVs are visible from multiple points of views all throughout the restaurant.</p>
<p>After you go through those doors, you instantly know what kind of setting you are in, but before you get to finish eyeballing the place, you get a very welcoming greet from a host. One of the pleasant hosts, wearing a red uniform polo with The Draft’s logo on it, will greet you and ask you the number of people needed to be seated and where you would like to sit. Each guest gets the opportunity to choose where they want to sit, which is either on the bar side or the dining side. You will receive the menu on a clipboard called, The Playbook.</p>
<p>As mentioned earlier, you will have the choice between sitting in the bar or the dining area, which is completely based on your preferences. If you and your friends are coming on a Sunday, then the bar, which seats up to 90 people and has the Sunday ticket, would be the best choice. Manager, Ryan Householder says, “No matter what, when you come in, your game will be on one of the 10 TVs.” If you want to be seated in a calmer setting, then the dining area will be a great fit for you.</p>
<p>The dining area is to the left of the bar, right through another set of double doors, which will always be open unless there is a private party or an event going on. In the dining area there are 12 mounted TVs which are also visible from a plethora of angles. As you enter the dining area, you will see stone walls, sports paraphernalia, a stage, jerseys, helmets, a ball pit, and fire places. Also, in the dining area that seats a bit more than 120 people, there are small sections in the corners that have different types of sports gear and jerseys on display.</p>
<p>This sport enthused place is inviting, comfortable, fun, and relaxing, but what is a sports bar and grille without the drinks and food? Vince Dishong says, “I put in a lot of effort creating the menu.” Majority of the food on the menu is freshly made and hand-battered. Dishong says the menu is constantly changing and “unique,” and also aims to “create a memorable approach.”</p>
<p>The “Playbook” includes salads, burgers, sandwiches, wraps, entrees and seafood, kid’s meals, desserts, and drinks. As you flip through the “Playbook,” you will notice each item’s name will be related with a sport. A few examples of this include the Center Court Crab Rolls, Fly Ball Fries, Batter’s Choice Chicken Chunks (wings), The Grand Sampler, Division 1 Dinner Salad, Point Guard Portabella Burger, Ultimate Grilled Cheese, Quarter Back Bacon Burger, Strong Safety Sirloin, and First Down Fish and Chips. All of these are mouth watering dishes prepared by Dishong and the kitchen staff.</p>
<p>Along with the food choices, if you are 21 and over, you can experience some of the tasteful alcoholic beverages, which include the Bobcat Brew, The Finish Line, The Loaded Land Shark, and the Snake Bite.</p>
<p>The Draft’s happy hour is from 3pm to 5pm taking $1 off mixed drinks, and they have wing night on Mondays. All boneless wings are $.50 and the bone-in wings are $.60. Great deals, right?</p>
<p>Householder says they will be having a Breast Cancer Awareness Karaoke night on October 22, from 7pm to 10pm. Ten percent of all food and beverages purchased will go towards the American Cancer Society. Householder says they are looking to change the happy hour times, have karaoke nights, and ladies’ nights once they get into the flow of things. He says, “We anticipate doing bands and karaoke [frequently]” on the stage in the dining area.</p>
<p>As you can see, The Draft comes with a lot to offer and if you want to try something new, then you should make your way there. They are open 11 am – 10 pm from Sun. through Thursday and 11am to 11pm on Friday and Saturday. Once you step foot into this fun-filled sports bar and grille, you will not want to leave!</p>
<p>For more information on The Draft Sports Bar and Grille, please visit them on Facebook at: <a href="http://www.facebook.com/TheDraftBarandGrille">www.facebook.com/TheDraftBarandGrille</a>.</p>
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