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May 9, 2017 |

Archive for » May 9th, 2017«

These 10 top-rated "made in America" products are high-quality — and let you buy local

Headquartered in Milwaukee since 1903, Harley-Davidson actually has manufacturing facilities across the globe. While it contract manufactures many parts outside the U.S., assembly, fabrication, welding, polishing and painting are largely done on U.S. soil, at facilities in York, Pennsylvania, Kansas City, Missouri and two locations in Wisconsin — Tomahawk and Menomonee Falls.

Harleys range in cost from $8,000 to $40,000, according to Cheapism, and the $19,000 Road Glide earned top marks in 2017 from Popular Mechanics. Owner satisfaction is high too, with 72% of owners saying they’d buy the same bike again, according to Consumer Reports.

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Inside the Scenic City Supper Club’s Party in the Passageways (featuring Adam Evans)

This past Sunday evening brought a unique experience to Chattanooga—and that distinctiveness is measured by the high standard set by the constantly innovating Scenic City Supper Club team. In the ninth iteration of the dinner party series, a single table was set up in the middle of a downtown street to seat the largest crowd the event has hosted yet.

One hundred and fifty people attended Party in the Passageways: Spring Block Party, which was held in the 700 block of Cherry Street, beside the Urban Chandelier and Garden Grass Inversions, Chattanooga’s public alleyway art exhibits. Presented by Easy Bistro Bar’s Erik and Amanda Niel and, the dinner featured the culinary talents of Adam Evans, former executive chef of The Optimist and Brezza Cucina in Atlanta, who will shortly be the chef/owner of a new concept restaurant in Birmingham.

Evans collaborated with Erik (executive chef and owner of Easy Bistro and Main Street Meats) to create a four-course meal in one of the city’s most artistic locations. They worked with pastry chef Dane Frazier of St. John’s Restaurant; grillmaster Lawton Haygood of Boathouse Rotisserie and Raw Bar, Canyon Grill, Side Track and Sugar’s Ribs; chef Jake Cornish of Main Street Meats; and owner and brewer Joe Winland of Heaven and Ale.

As the supper clubbers arrived, they encountered a single long table, constructed by Haskel Sears Design and adorned with floral arrangements by Petaline Floral and dinnerware from McQueen Pottery. Lights were strung over the scene by Solid Rock, and PV Design provided hosting space at their office, right next to the dinner’s setting. San Pellegrino provided water for the tables, and Hand Family Cos. supplied the brews from their extensive list of products. The details of the night were captured by photographer Jaime Smialek of Our Ampersand Photography.

A welcome cocktail called “Spring Affair” from Brandy Cross at Easy Bistro combined Chattanooga Whiskey, strawberry allspice, angostura, ginger beer and lemon. Wiseacre’s Tony Bomb American pilsner was also available for sipping while guests wandered and nibbled hors d’oeuvres. Winland curated a selection of beer pairings for the meal, which began with the sweet and sour Hibiscus Gose from Boulevard Brewing to go with the appetizers.

The starters included a rye cracker with pickled ramp pimento cheese from Frazier; Haygood’s grilled oysters Rockefeller with ramp butter, Main Street Meats bacon, watercress and Asiago; cured mullet on a paste of English peas with a fried garlic benne seed oil, created by Evans; and Cornish’s Main Street Meats bacon rillettes on a charred baguette with pickled ramps and kimchi powder.

While the crowd mingled, the creative team was hard at work nearby on the dinner courses, which were cooking on KUDU Safari Braai grills and then plated on tables set up at the south end of the block. As guests made their way to the tables, they were able to watch the meal come together in an amazing choreography of activity that moved from fire to plate.

The dinner began with Bell’s Brewing Co. Oberon, a classic summer ale, paired with Cornish’s gorgeous smoked Pickett’s trout with strawberries, ramps, peas and squash blossoms, served on a smear of hibiscus labneh with rhubarb caviar. It was light, colorful and packed with flavor. Some delicious bread also appeared on the table during the first course—a tangy rosemary sourdough contributed by Frazier.

The second course featured Heaven and Ale’s debut brew, Born Again pale ale, served along with Haygood’s incredible wood-roasted pork tamale cochinita pibil, wrapped in a banana leaf and served with a grilled ramp-tomatillo salsa. It was a spicy turn, nicely leading up to the featured dish from the dinner’s headline chef.

For the penultimate course, Winland chose Founders Curmudgeon old ale, a malty oak-aged brew, paired with the entrée from Evans: swordfish, which contrasted beautifully with a savory glazed oxtail marmalade, all served with marinated spring vegetables and a soubise of melted onion thickened with risotto rice and finished with crème fraîche.

This adventure of a meal was capped off with a dessert course that opened with Goose Island Beer Co.’s Lolita, a wild Belgian-style cabernet barrel-aged ale. And Frazier finished with a flourishing blueberry cheesecake sundae with toasted almonds and fresh mint, served in a crisp shell alongside a blueberry macaron. It was a sweet finish to a wonderfully paced dinner, which ended just as a chill was starting to settle into the spring evening.

In his welcoming remarks as the event began, Erik reminded guests that the impetus behind this ongoing series of creative experiences is to “do something together that’s fun, noncompetitive and allows us to share our talents.” Anyone watching the delight of the diners and the rapport among the collaborating creatives, chefs and volunteers who pulled it off would agree that they hit the mark yet again.

Alice O’Dea has lived in Chattanooga for over 20 years, but was raised among the mucks and dairy farms in rural western New York. She didn’t really learn to cook until midlife. When she’s not puttering around in the kitchen, she enjoys running, cycling, traveling, photography and trying to get food to grow in the backyard of her Highland Park home. You can email her with questions, suggestions or comments at The opinions expressed in this column belong solely to the author, not or its employees.

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This kitchen gadget lets me cook steaks as perfectly as a …

The Insider Picks team writes about stuff we think you’ll like. Business Insider has affiliate partnerships, so we get a share of the revenue from your purchase.  


Few kitchen trends have attracted the level of attention sous vide cooking has recently.

Traditionally only accessible to restaurants, budget- and space-friendly sous vide tools have started to appear. 

Chefsteps sent me their sous vide tool for home cooks, called Joule, to try out. I won’t use it for everything, but Joule allowed me achieve results while cooking that I was unable to before. 

If you’re unfamiliar with sous vide, here are the basics: Instead of cooking food with direct heat (a hot pan, oven, etc.), you seal the food in a bag and submerge it in water heated to a specific temperature. The sous vide tool will recirculate the water, keeping it from getting warmer or cooler, while the food in the bag cooks. 

The result? Food that’s cooked with a level of consistency it’s impossible to achieve through any other method. I’ve tasted the results for myself and even noticed a difference with dishes I have made dozens of times. 

If you’ve gone to a nice restaurant and wondered how the chefs were able to get a steak or burger perfectly pink from edge to edge, they probably cooked your entrée sous vide. Besides consistency, the other main benefit to this cooking method is flexibility.

Because the food you’re cooking can’t burn, you can keep cooking it for far longer than necessary without impacting its taste. 

Instagram / @chefsteps

Chefsteps took all of this into consideration when creating Joule, and it shows; it’s well constructed, and has a couple of touches — like a magnetic base to keep it from falling over and a clip to attach it to the side of a pot — that prove a lot of thought went into its design.

To keep the hardware simple, Chefsteps created an app which contains all of Joule’s settings. It’s surprisingly full-featured, and it makes the process of cooking with Joule a lot easier — especially for people new to sous vide. The app has two functions: teaching you how to cook and operating Joule. It executes on both. 

When you open the app for the first time, you’re taken through a short pairing process that connects the Joule to your phone and Wi-Fi network. Once connected, you’re shown a list of recipes to try along with step-by-step instructions that take you from prep to plate.

The instructions are well written, they’re lighthearted, fun, and full of pop culture references. Each step includes a short video to show you exactly what you need to be doing. 

The actual cooking part of sous vide is pretty simple. You seal your food in a Ziploc bag (or, if you’d prefer, in a vacuum-sealed bag), fill a pot with water, set Joule to a specific temperature (done in two taps within the app), pop your bagged food in when the water is ready, and wait.

Instagram / @chefsteps

To save time, you can set Joule to the proper temperature while prepping your food, so all you need to do is drop it in when it’s ready. Chefsteps’ app will let you know when your food is cooked, and how much longer you can let it stay in the water without impacting its texture.

The cook time for a medium-rare burger was 22 minutes, but I left mine submerged for an additional 20 minutes as a test. My burger was still perfectly cooked, and perfectly pink from top to bottom. 

While sous vide food is perfectly cooked right out of the bag, it’s suggested that you sear it for a very short time to form a crust and improve the texture. I seared my burger for about 45 seconds on both sides in a cast iron skillet, and the outside was perfect.

As for the inside, I’ve been cooking burgers on skillets and grills since I was a teenager, and this burger was among the best I’ve ever made. For something that required almost no effort, the taste and texture were excellent, and it was evenly cooked from top to bottom. 

I invited a friend over to get a second opinion and these were his thoughts: “You don’t know how much a burger being evenly cooked throughout affects the taste and overall experience until you have one.” I agree.

While my experience with sous vide has been (and continues to be) positive, I’m not going to cook everything with Joule. I’ll still use my oven, skillets, pots, pans, and other kitchen tools depending on what I’m cooking. That said, the Joule is arguably the most interesting and powerful cooking gadget I’ve ever tried, and I look forward to using it a lot.

If you’d like to cook more, but always over or undercook your food, Joule can ease that anxiety.

Through Joule and its app, you’ll learn techniques and recipes that are simple to perform, but lead to very tasty results. If you’re a curious home chef looking to broaden their horizons, sous vide is actually worth the hype.

Chefsteps Joule Sous Vide, $199, available at Amazon

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The Athlete’s Kitchen: 10 Tools of the Trade

Set yourself up for success in the kitchen with gear that makes eating healthy fast, fun, and easy.

by Elizabeth Inpyn

Triathletes love their gadgets. From power meters to bike accessories and pool toys, we just can’t get enough. We’d never show up to a race without our full arsenal of gear; the same theory applies in the kitchen.

One of the easiest ways to get healthy or maximize your training is to start cooking for yourself. The more you learn about food and what it does to your body the more likely you’ll lean toward fresh, whole foods. And while getting into the kitchen can seem like a feat at first, having the right arsenal of gadgets will make every meal a cinch to whip up.

First you need to stock up with the right ingredients and fill your kitchen with handy appliances. Some are substantial purchases, and others are tiny tools that will make cooking easier and more fun. You probably already have the basics: pots, pans, good knives, cutting boards, etc. From there, however, allow me to share my ten favorite tools for the athlete’s kitchen.

Blender: A powerful blender is one kitchen tool I just couldn’t live without. From nutrient-dense smoothies to soups, sauces, and creamy frozen desserts, the blender is the workhorse that makes healthy eating “Rinny on the run course” kind of fast! Blender meals are superfood cocktails that foster fruit, vegetable, and healthy fat consumption and also produce filling and portable meals.

Related Article: Bree Wee’s Hawaiian Hydration Smoothie

Spiralizer: A spiralizer gives veggies and potatoes a noodle-like shape and texture which makes them more fun to eat. These noodles can then be added to salads or used as a lower-carb substitute for pasta. Spiralized vegetables are naturally lower in calories, carbohydrates, and sugar, higher in fiber, and totally unprocessed. Incorporating them into your diet not only offers a wealth of health benefits, but can assist you in maintaining a steady weight and getting more vegetables into your meals. For athletes working and training long hours spiralizing is incredibly quick—providing a nutritious meal in a matter of minutes.

InstaPot or slow cooker: If you aren’t on board the slow cooker train, now’s the time to grab a ticket! Throw ingredients into a giant pot, turn it on, and let it work while you’re off training. These devices are super convenient, preserve vitamins and minerals, boost flavor, and produce very budget-friendly meals.

Related Article: Crock Pot Chicken Taco Chili

Silicone steamer: Many of the vitamins and minerals found in vegetables are lost with some conventional methods of cooking. Steaming ensures that vitamin B, riboflavin, thiamine, niacin, biotin, B12, pantothenic acid, and vitamin C, as well as minerals such as calcium, phosphorous, potassium, and zinc are retained. A BPA-free silicone steamer is fast, easy to clean, non-stick, and doubles as a colander for straining pasta, boiled potatoes, and cooked grains.

Indoor grill: Even California has days where outdoor grilling doesn’t sound appealing. Indoor grilling encourages smaller portions because you can only fit a quarter as much food on the grill at once. They also don’t require charcoal so you’re not getting the soot and hydrocarbons that can aggravate asthma and allergies. In addition, they make it easy to grill vegetables and leaner cuts of meat. The convenience of having something right in the kitchen might also encourage you to lay off the heavy sauces and take-out and cook at home more often.

Reusable containers: I prefer glass storage containers and have them in all shapes and sizes. Keep things healthy by cutting up a bunch of fruits and veggies at the beginning of the week and prep your make ahead meals for grab-and-go office lunches or ingredients for salads and stir-frys. The clear glass acts as a visual reminder of what you have on hand, too. Whenever you open the fridge, you’ll be greeted by a bevy of fresh produce.

Sheet pan/cast iron skillet: Instead of nonstick pans, which have been shown to release cancer-related toxins, choose cast iron. When seasoned properly, you have a nonstick cooking surface that only gets better with age. You’ll also find that cast iron cooks better since it distributes heat more evenly. Some studies have shown that cooking in cast iron also boosts iron intake. They last longer, too, making them more environmentally friendly. A simple sheet pan is the best all- around utility piece in the kitchen. You can cook an entire meal on one pan, eliminating multiple steps, clean-up, and the stress of managing different dishes. In addition to squash, vegetables, and meats, you can cook eggs, bacon, beans, and healthy baked goods.

Related Article: 5 Sheet Pan Suppers

Salad spinner: Who has time to clean and dry greens? Enter the salad spinner: chop, clean and get your salads ready for the week in two easy steps.

BluApple: How many times have you shelled out cash on fresh fruits and veggies only to find them rotting in your refrigerator before you were able to enjoy them? It’s beyond frustrating—and a waste of money, too. BluApple is a gadget that absorbs the ethylene gas in your fridge that’s responsible for rotting your apples and berries.

Spice grinder: Spices add flavor, which makes them an easy way to cut back on salt and sugar. Depending on the quality, however, a good mix can cost a small fortune. Invest in a grinder to start making your own. Spices are also loaded with health benefits: Cinnamon helps lower blood sugar, sage helps improve memory, turmeric prevents inflammation, and basil boosts immunity. Your grinder can also be used to grind nuts, handy for coating fish, adding crunch to salads, or baking into homemade energy bars.

Some other fun smaller gadgets if you really want to geek out are the Rollie Egg Cooker (quick tube shaped omelets for grab and go breakfasts), the HapiFork (which tells you how many mouthfuls you take, how fast you’re eating and even offers a dashboard to analyze your meal-time performance) and the SmartPlate (a Wi-Fi Bluetooth enabled plate that analyzes everything you eat, sends all the data to an app, and helps manage portion control).

We’ve all heard that the best bodies aren’t made in the gym—they’re created in the kitchen! Get stocked up with the tools you need to achieve a stronger, leaner and healthier you.

Elizabeth Inpyn is a sports nutritionist, former NCAA collegiate swimmer, and triathlete. She’s currently working with endurance athletes, triathlon clubs, coaches and pros to dial in nutrition plans. Visit her website at Inpyn Coaching

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2017 Senior PGA Championship: On-site experiences


2017 Senior PGA Championship: On-site experiences


Published: Monday, May 08, 2017 | 10:54 a.m.


The Championship Courtyard is the central hub of the KitchenAid Senior PGA Championship. Venues include the KitchenAid Fairway Club, The Championship Shop, and the main concession area. Attendees will be able to watch the action on the large video board brought to you by Mercedes-Benz. Be sure to visit and see all that the Courtyard has to offer!


The Championship Shop is located in the Championship Courtyard close to the main entrance and is open to all credentialed attendees during gate hours. A variety of merchandise, such as men’s and women’s apparel, outerwear, headwear, artwork, gifts and memorabilia will be available for purchase. American Express, MasterCard, VISA and U.S. currency are accepted at The Championship Shop.

The Championship Shop Hours of Operation:

Tuesday, May 23         7:00am – 7:00pm
Wednesday, May 24    7:00am – 7:00pm
Thursday, May 25        6:30am – 7:30pm
Friday, May 26             6:30am – 7:30pm
Saturday, May 27         6:15am – 5:30pm
Sunday, May 28           7:00am – 7:00pm


The KitchenAid Fairway Club, located near the main entrance in the Championship Courtyard, is open to the public and gives everyone the opportunity to experience the brand’s love for cooking and making memories in the kitchen. Try out the newest KitchenAid small appliances, get answers to your culinary questions and watch live cooking demonstrations by internationally recognized chefs. Also, check out the KitchenAid immersive virtual reality experience on-course, located near the concession stand between the 15th Green and 12th Tee. This virtual reality experience puts you inside two different appliances, the KitchenAid Wall Oven and the KitchenAid Dishwasher, while they are working. See how these appliances operate from the inside out.


The Mercedes-Benz Loyalty Lot is located at Our Lady of Hope Catholic Church, 46639 Algonkian Parkway, Potomac Falls, VA 20165. The lot is approximately a 10-minute shuttle ride to the main entrance of Trump National Golf Club. Complimentary parking will be available to owners who drive their Mercedes-Benz to the Championship. Spots are limited and available on a first-come, first-served basis.


Through the years, Mercedes-Benz has continuously strived to push the limits of the automotive industry and provide their customers with the Best or Nothing. As a Patron of the PGA of America, Mercedes-Benz realizes the importance of performance both on and off the road. At this year’s KitchenAid Senior PGA Championship, Mercedes-Benz invites all fans to test their skills at the Hole-In-One Challenge for the chance to win a GLC 300 Coupe.

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A keepsake that’s one of a kind

A keepsake thats one of a kind

A keepsake that’s one of a kind

Dennis Carroll – Some of Justin Crowe’s artwork is displayed at Berardinelli Funeral Home in Santa Fe. The works can be made with cremated ashes.

A keepsake thats one of a kind

A keepsake that’s one of a kind

Justin Crowe, owner of Chronicle Cremation Designs, throws a candle luminary in his Santa Fe studio last week. Crowe crafts a range of ceramic works, from large urns to vases, top, to coffee cups, using cremated remains in the glaze. Photos by Clyde Mueller/The New Mexican

A keepsake thats one of a kind

A keepsake that’s one of a kind

A large and small bottle a large celadon urn and a candle luminary are some the products Crow creates using ashes from cremation used to make the glaze on the items. Clyde Mueller/The New Mexican

Posted: Monday, May 8, 2017 11:00 pm

Updated: 12:18 am, Tue May 9, 2017.

A keepsake that’s one of a kind

By Dennis J. Carroll
For The New Mexican

The Santa Fe New Mexican

The death of his grandfather several years ago got ceramics artist Justin Crowe thinking: There must be a better way to memorialize a loved one other than to load their remains into a very expensive box and then bury it in the ground, or keep cremated remains in a jar in the closet. He thought there might be a way to use his art to create a tangible, even everyday-usable memorial.

Thus was born Crowe’s Chronicle Cremation Designs. At 28, Crowe said he is the first to commercialize the creation of ceramic artwork made in part from cremated remains.

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      Monday, May 8, 2017 11:00 pm.

      Updated: 12:18 am.

      Food exhibit at Behringer-Crawford examines immigrants’ impact on local cuisine

      The #StartupCincy scene includes hundreds of entrepreneurs working in incubator kitchens or developing technology around food-based businesses. A new exhibit produced by graduate students in Northern Kentucky University’s Public History Program, Culture Bites: Northern Kentucky’s Food Traditions at the Behringer-Crawford Museum explores the impact of earlier food entrepreneurs, with a focus on restaurants and businesses established by immigrants. Handwritten address book from Glier’s Goetta

      “We wanted to talk about how immigrants have shaped our food choices and tastes,” says Dr. Brian Hackett, director of the masters in Public History Program. “What we found was that these outsiders quickly added to the Northern Kentucky mix by not only changing our palate but also our neighborhoods. We also wanted to show how outside becomes mainstream. In the past, Germans, Irish and Catholics were unwanted here, but now they are among the leading ethnicities in our community.”

      New exhibit examines historical impact of immigrant food on NKY.The last half of the 19th century saw waves of arrivals from Europe fleeing famine and political turmoil, including Georg Finke, who moved from Germany to Covington and established Finke’s Goetta in 1876, the oldest family-run goetta producer in Northern Kentucky.

      At the turn of the 20th century, political upheaval and two world wars launched a new wave of immigration to the United States, including Nicholas Sarakatsannis, who left Greece for Newport where he founded Dixie Chili.

      “From my conversations with the restaurant owners, most came here because they already knew someone in the area,” says Maridith Yawl, BCM curator of collections. “They settled in Northern Kentucky with these people and opened the restaurants to serve them and others.”

      Food, its production and consumption, is something all people have in common. Family recipes, conversations over dinner and cozy kitchens are memories and experiences nearly everyone shares. The exhibit offers a historical and contemporary perspective through the lens of food on a hot-button contemporary issue.

      “Food and restaurants break down barriers, creating safe places for people to meet and create understanding,” says Laurie Risch, BCM’s executive director.

      Recent immigrants from China, Iran and Korea have also established themselves in Northern Kentucky and opened restaurants to share and celebrate the cuisine of their homelands. These restaurants include Mike Wong’s Oriental Wok, Jonathan Azami’s House of Grill and Bruce Kim’s Riverside Korean.

      “They have contributed to the community, both in terms of serving food and being good stewards and helping out various local charities and events,” Yawl says. “They have each brought pieces of their homelands to the community. They love to serve friends from their own ethnic groups and also enjoy meeting people from different backgrounds and teaching them about their foods and culture.”

      Adds Hackett: “We forget that we are all immigrants, and that immigrants shaped what we are now. Can you imagine Northern Kentucky without Germans or Catholics?”

      The exhibit, which runs through Aug. 31, features interviews with these food entrepreneurs or their descendants, as well as artifacts from their businesses, political cartoons, vintage kitchen equipment and accessories and recipes for visitors to take home.

      For more information, visit

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