A California Magazine with Local Focus and Global Appeal:
Community - Entertainment - Human Interest


Weekly issues every Saturday morning and other special articles throughout the week — there's something for everyone. Check out our sister sites Kings River Lite and KRL News & Reviews for bonus articles.


cooking

by Kathleen Costa
& Jenny Kales


It is such a delightful experience connecting with a favorite author, talking about their book, their motivation, style, and process, but when you are lucky to become part of that process, it just adds to the wonderful experience. I “e-met” Jenny Kales over a year ago, you know meeting someone online, when I read and reviewed her Callie’s Kitchen Mystery series highlighting On the Chopping Block and Spiced and Iced. She has been such a delightful Facebook buddy, and when she took me up on my offer to help in anyway I could with her next book, I was thrilled to become a beta reader for Secrets and Pies.

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A Chinese Thanksgiving

IN THE November 18 ISSUE

FROM THE 2017 Articles,
andFood Fun
SECTIONS

by Tiana Matson


Thanksgiving Day is a particularly big holiday in North America, especially for Canadians and Americans. It’s a special and festive time that brings families together, reminding them to be thankful, giving perspective and encouraging thoughtfulness in life. It’s so important that folks in foreign lands will rush back to be with their families for this holiday season.

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by Monica Henin


How many times has it happened with you that you didn’t want to spend any time in the kitchen for preparing dinner? I’m sure it happened quite often.
Spending time in the kitchen becomes even more annoying when the temperature is reaching 100 degrees Fahrenheit or more. It is not easy to stand in the kitchen preparing food during the summer season.

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I’m Dreaming of a White Christmas

IN THE December 3 ISSUE

FROM THE 2016 Articles,
andFood Fun
SECTIONS

by Carolyn M. Tellers



The year of 1977 was a magical year for me. It was filled with fun family times, foods, and celebrations, including my seventh birthday on July 7. From what I remember, the weather was pretty mild that autumn through December, and Lake Erie hadn’t frozen over. What that meant was that when a cold north wind blew over the lake, it often brought Lake Effect snow.

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Pumpkin Pie in Japan

IN THE November 19 ISSUE

FROM THE 2016 Articles,
andFood Fun,
andMysteryrat's Maze
SECTIONS

by Lorna Collins


In August of 1998, we moved to Japan to build the Universal Studios Japan theme park in Osaka. Prior to our move, we had hosted six Japanese students in our home. One of the perks of living there was the opportunity to see our ‘kids.’

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Cinnamon: The Sweet Wood

IN THE September 10 ISSUE

FROM THE 2016 Articles,
andFood Fun,
andMargaret Mendel
SECTIONS

by Margaret Mendel


Today cinnamon is considered a common spice. But in antiquity it was a valued commodity deemed to be as precious as gold. Cinnamon was so important that the demand for it drove world exploration and countries went to war over this aromatic seasoning.

{ 3 comments }

by Sandra Murphy
& Nancy Coco


Allie McMurphy runs the Historic McMurphy Hotel and Fudge Shop on Mackinac Island. She’d planned to train with her grandfather, but he passed away before that could happen. Now she’s in charge, but thanks to great employees, she’s able to keep going while learning.

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by Nancy Lynn Jarvis


Cozy Food came about because I spotted a perfect cozy cookbook cover. The graphic was so cute, I purchased it. I’d take a peek at it every once in a while and it always made me smile and wish I was doing a cookbook instead of writing mysteries. Finally I figured the only way to end my growing obsession was to have other writers talk me down.

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by Diana Bulls



Summer is truly upon us. Three digit days are to be expected in the Central Valley and many of us are relying on time-tested measures to get us through the heat of the day. Some people are lucky enough to have air conditioning or a backyard pool. I live in an old house–air conditioning was unheard of in 1910. We also gave up the pool when we moved into town. So I have to rely on my ceiling fans and iced tea.

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by Alicia Lieu


What could be more American than hot dogs and popsicles that are layered red, white, and blue? When I was a kid, I opted for the Rocket Pop every chance I could because of the white layer that was tangy and sweet at the same time. I was well into adulthood before I found out that layer was lemon flavored. Lea Leong Ringler comes through again with an easily assembled, healthy, and delicious popsicle.

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by Tom Sims


“On each side of the river stood the tree of life, bearing twelve crops of fruit, yielding its fruit every month. And the leaves of the tree are for the healing of the nations.” – Revelation 22:2
The tree stands at 2139 Kern St. between M and L Streets. Inside the Tree of Life Café are the fruits of many local trees along with other delicacies prepared by Chef Phillip Ocheltree, under the watchful and proud eyes of his parents, Steve and Carolyn.

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by Cynthia Chow


Although Hayley Powell may have finally settled into her position as the food and cocktails columnist for Bar Harbor’s Island Times newspaper, she is suffering from empty-nest syndrome while her two children are off at school. So it’s the perfect time for her to be offered a weekend trip to New York to appear on The Chat, a big-time nationally televised talk show. For their celebration of Bacon Week, Hayley will be demonstrating her signature dish of Bacon-Wrapped Jalapeño Stuffed Chicken Thighs.

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by Alicia Lieu



The absolute best part about living in New York is that the world comes to you. You don’t have to travel across any oceans to experience holiday food traditions of other countries. With a holiday like Easter, there are hundreds of church services in whichever tradition you choose to attend, and foods from all cultures are available here. I was at Amy’s Cafe inside the New York Public Library and they had Hot Cross Buns for sale.

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Pralines: A Sweet Nola Treat

IN THE February 6 ISSUE

FROM THE 2016 Articles,
andFood Fun,
andMysteryrat's Maze
SECTIONS

by Ellen Byron


Pralines are as synonymous with New Orleans as drunken Mardi Gras revelers, so when I was developing recipes for my debut novel, Plantation Shudders: A Cajun Country Mystery, I wanted to include a recipe for the delicacy. But what exactly is a praline? On a recent trip to Louisiana, I did a little delicious research.

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