Local 365

If you can believe it, November will be here before the week is up. It’s time to start thinking about your Thanksgiving turkey, and from where it will come.

Not only did the U of I place 2nd overall at last week’s solar decathalon, they dominated in the food preparation portion of the competition. Anna reports on what they ate.

Oh sure — the Honeycrisp apple sounds delicious, and looks good too. But here in East Central, we’ve really got no business producing them, let alone pretending they’re delicious.

With all this soy growing around us, you’d think that it’d be easy to just make your own soy milk. Guess what? It is.

Perhaps you are already familiar with this staple of Korean cuisine. Even if you are, making it for yourself is well worth the effort.

From the bread, right down to the peanut butter, Anna goes all-in for making her very own homemade PBJ.

Take that extra corn, throw in some complimentary vegetables, a little vinegar, a little sugar? You’ve got corn relish, a perfect early autumn salad to go with most any meal.

As the summer comes to a close, trying to get rid of some of the most productive yields can be annoying (and flavorless, eventually). Anna has the perfect recipe to help with those unwanted zucchinis.

There are few things that save the day and are as delicious as ratatouille. Anna shows us how to pile it in a tart and call it a day.