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What’s Cookin’ Show

10

‘In the Artist’s Studio’ with S.A. Barone

Posted on November 5, 2009 by Adam Mankoski

I interviewed my friend artist S.A. Barone as she prepared for the “What’s Cookin’ Show,” opening November 14 on 2nd Saturday ArtHop, at her gallery in Redding, the Studio Experience. You’ve been involved in the North State arts community for… Continue Reading →

Arts and Entertainment ArtHop, In the Artist's Studio, S.A. Barone, Studio Experience, What's Cookin' Show

Photo Cafe

Green-Tailed Towhee

Posted: September 20, 2026 at 10:14 am

By Dave Bogener

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  • Comment on Asphalt Cowboys’ Community BBQ: A+ for meat, bread, and organization, low marks for beans, coleslaw by Mahmoud Darwish
    In reply to Karen Calanchini. Never done it with cabbage, but sweating cucumbers with salt before making tzatziki makes a big difference. For health & environmental* reasons I now get about 1/3 of my protein from beans. To make dry beans excel, soak them in heavily salted water overnight. Saute some garlic & onions before […]
  • Comment on Asphalt Cowboys’ Community BBQ: A+ for meat, bread, and organization, low marks for beans, coleslaw by Karen Calanchini
    In reply to Doni Chamberlain. I make many coleslaw recipes and I have never drawn out the moisture from the cabbage, never even heard of doing that except with eggplants
  • Comment on Asphalt Cowboys’ Community BBQ: A+ for meat, bread, and organization, low marks for beans, coleslaw by Karen Calanchini
    I buy beans from Rancho Gordo and have several favorites. Just recently, I made a pot of Good Mother Stallard maroon, brown, and cream beans. A creamy interior, and the pot liquor is fantastic. I never soak the beans, but cook them in chicken or beef stock in the slow cooker. The seasonings I use […]
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