The Rhubarb Club







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Featured Guest – Alan Ward – The Rhubarb Club of Arkansas

If you are interested in going to a Rhubarb Club Meeting here is how you do that:

E-mail Alan Ward at alward@ualr.edu. Meetings are every other month and the schedule for the remaining months in 2009 are August 14, October 9, and December 11. They meet at 11:30 at the Unitarian Universalist Church on 1818 Reservoir Road in Little Rock. The price is for the meal and I think is somewhere between $10-$12 and always includes a Rhubarb treat! I have added a Rhubarb recipe that I got at the last meeting for Rhubarb-Black Cherry Jam. Check it out!

Diamond Bear Brewing Co.







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This week show is  a repeat from one last year. I loved going to the Diamond Bear Brewing Co.  They have tours on Saturday and you can always call up for a special group tour. This show was so interesting it captured two weeks of show. I hope you all enjoy it as much as I did!

Diamond Bear Brewing Co  

www.diamondbear.com

323 S Cross St # C
Little Rock, AR 72201-1911
(501) 708-2739

Food Inc. The Movie







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So lately I have really been shouting about slow food and buying local. And then my 24 year old daughter, Brennan, (who lives out in the idyllic world of Oakland,CA where going green is the only way to go and buying local is expected ) says, ‘there is not a Slow Food Chapter in Central Arkansas, you should start one!’  As much as I am in favor with The Slow Food Movement, I can not put one more thing on my plate. Also, I think it would be much better served if the Chapter was formed by a real food expert, say a farmer. She also told me about a very cool movie, Food Inc. , that has changed the way she eats and buys food. So, there is lots of press out there right now that looks at what we are eating and where it is coming from. EAT & BUY LOCAL!

Starving Artist Cafe







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Featured Chef For July 11, 2009:
Chef Jason Morell
Starving Artist Cafe
411 Main St.
Argenta Arts District
Downtown North Little Rock, AR
phone: 501-372-7976

Rhubarb-Black Cherry Jam







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6 cups rhubarb

4 cups sugar

1 reg. can cherry pie filing

3 oz. black cherry gelatin dessert

Thoroughly wash rhubarb & cut in 1/4 inch pieces. Combine rhubarb & sugar, cover and let stand overnight. Boil rhubarb & sugar 10 min and add pie filling and bring to a boil (for smoother jam cut cherries), add gelatin and seal.

Adapted form Fruit of the Spirit in celebrating of our first 100 years, Calvary Lutheran Church, Mora, Minnesota.