Food & Wine

A Delicious Quandary

In 1968, Pittsburgh Chef Ferdinand Metz cabled from Frankfurt, Germany, to tell his friends that the U.S. Team won the Grand Gold Award in the International Culinary Competition. He was at the top of the culinary world, with 16 gold medals and the grand award given to him and his…

Thanksgiving in Greensburg

Childhood expands and does not measure. Adulthood counts and contracts.

The Old Ways May Be Best

Marino floro plucks a perfectly shaped fig from a tree in his Sewickley yard, opens the door to his chicken coop, and offers the fruit to a chamois-​colored hen, which clucks with enthusiasm.

Cheers! from around the world

Consider how the weather transforms our lives. As the thermometer drops, so too do our windows and doors as we make the seamless transition from shorts to sweatpants, smoothies to soups, flip-​flops to snow boots and a cotton blanket to a 16-​pound down comforter.

Millvale’s Grant Bar

Amidst the worldly comings and goings, observe how endings become beginnings,” says the Tao Te Ching, the Chinese book of philosophy and religion from 6th century BC.

Someone Else’s Bar

by Joseph Sabino Mistick
When Else Franzmann is asked where she is from, she is quick to say, “I’m from everywhere and nowhere. I never really had a hometown.”

The Greening of Hazelwood

Like a Polaroid picture never quite developed, a snapshot of the entire urban farming movement in Pittsburgh is fuzzy at best. But move in for a closeup and it’s clear that urban farming is on the rise, especially in Hazelwood, where a new breed of farmers is restoring the connection…

The Bulldog Pub

by Joseph Sabino Mistick
This place has roots. decades before it became the Bulldog Pub, the little neighborhood joint on Morningside Avenue was Petrilli’s Tavern. Opened during Prohibition, it was a basement speakeasy while groceries were sold in the upstairs storefront. After the scourge, the grocery became a proper barroom.

Still Life

Each day, I post at least one photograph on Instagram. Most of my postings are of food or cocktails: my oatmeal highlighted by the morning light through my kitchen window, a beautiful loaf of sourdough bread from a local bakery, tomatoes perfectly ripened from my garden, a cocktail on my…

Cooking the books

For me, it started with “The Betty Crocker Cookbook for Boys and Girls.” My sister-​in-​law loaned me her copy when I was 7. The 1950s spiral-​bound edition depicted smiling, neatly dressed girls in aprons stirring batter and beating eggs in (now vintage) bowls with the boy in the background tasting…

Pitaland

by Joseph Sabino Mistick
If breaking bread is the key to world peace, Joe Chahine has a jump on it at Pitaland in Brookline. A Lebanese Maronite Christian, Joe has pita customers of all faiths and nationalities. An Italian baker, Cellone, delivers Joe’s pita to area groceries. And if you are eating pita at…

Bon bouquet

As last year’s polar vortex blew in its snow dumps and sub-​zero temps, I huddled inside by the wood-​burning stove. When the spring thaw came and I ventured out into the crispy, frosted mornings, I was reminded that nothing is forever.

Korea Garden

by Joseph Sabino Mistick
Seok Kun Han was born in the mountains of South Korea as the Korean War recovery had begun. It was a time of great hardship, and his family suffered as much as any. In those tough times, it was great luck to get hired as a delivery boy for a…

Fall rising

An epiphany moment comes when a person bakes bread, waiting forever for its puffy belly to inch up above the bowl. Waiting and waiting until the time comes when it has doubled itself and the baker takes a light fist to its risen center, pushes, and the bread exhales all…

Rudy’s Bar and Grill

by Joseph Sabino Mistick
His real name is Frank, but most people call him Gus, except for those who call him Rudy, and a lot of folks call him Rudy. For 40 years, Frank Aiello has operated Rudy’s Bar and Grill in McKees Rocks.
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