Rise to SuccessHow one young baker has made a name for herself.

Summer SensationsCheap and easy recipes for the summer.

‘Tomato’ or ‘Tamato?’Why organic food is

so expensive.

This Month’s MenuFEATURES

DEPARTMENTS

RECIPES

Allison McGaw and Her Rise to Baking pg 24

Is Organic Food Pricing a Scam or Steal? pg 32

How to Throw a Fun (and Cheap)Cookout pg 20

How the young girl baking pies on the weekend has become a baking success within a few years of graduating culinary school.

Why sacrificing those extra dollars all depend on a factor that is not what you would ever expect.

Stun your friends and family with these great tips for food and decorations that will create an incredible cookout.

Ask the Chefs: Barbecue Feature pg 12

Kitchen Horror Stories pg 16

Have burning questions about how to grill the perfect burger? The Chefs may have the answer.

Readers share their hilarious accidents and weird occurrences that have happened in the kitchen.

Review of the Month: Citronelle pg 28Located in heart of Chicago, this American-style restaurant is serving top-quality cuisine for a bottom shelf price.

Summer Sensations

pg 5

From drinks to desserts, these mouth-watering and inexpensive dishes will remind you of summer with every mouthful.

Plus! Read the Editor-in-Chief ’s letter about the launch of the new magazine!

pg 34

LetterEditor

from the

Dear Readers,

It has been a very long and tiring few months preparing the first edition of Budget Chef, but I can say without hesitation that it was all worth it. When I was first approached about becoming the Editor-in-Chief for this magazine, I jumped on the opportunity. The uniqueness and creativity surrounding this magazine is going to make it a high quality, and valuable magazine.

I remember in college how much I dreaded eating spaghetti and soup for days on end, wishing there was something cheap and delicious for myself and my friends to eat. Generally, the only time we “ate well” was when our parents stocked-us up with boxes of food, or my friends and I all pitched-in for our annual Thanksgiving dinner before break began. However, that food never seemed to last long enough.

At Budget Chef, we hope to train and entertain aspiring foodies who may not have a hefty wallet. I hope we can spare you from weeks of chicken-noodle and store brand pasta. I hope you learn about the proper shopping methods and techniques, so you do get the most out of your small income. But above all, I hope we inspire you to cook, and teach others to cook. Food and the activities that surround it can make for great memories, and that to me, is what makes cooking so special.

I hope you enjoy Budget Chef as much as we have enjoyed creating it and imaging it. Please tell us what you like, hate and want to see; this is your magazine, and we want it to be the best that it can be.

Sincerely,

Chelsea Wehking

EDITOR-IN-CHIEF

PUBLISHER

CREATIVE DIRECTOR

MANAGING DIRECTOR

FEATURE EDITOR

DEPARTMENT EDITOR

PHOTO EDITOR

ADVERTISING

PRODUCTION

COPY WRITING

ASSISTANT EDITORS

RESEARCH

Chelsea Wehking

Johnny Clease

Mark Bloom

Stacy Live

Kellie Train

Paul Burns

Tina Gin

Frank FlitKeri BelttonBarry Adamson

Raven MarvinHannah Hilton

Carol TurntableKevin KiefferNathan Holland

Heather KingJohan JohnsonBernice VectorRoger Wilt

Vance BuilterCandice GuiltyFera Hult

Letters to the Editor can be mailed to: P.O. Box 657

1209 Young RoadAnnadale, PA 24123

Budget Chef Office:717-689-0954

budgetchefdesk@comcast.net

www.budgetchef.com

8

Ask the ChefsA

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Ch

efs

What kind of grill is the best to use?

Home sweet home. For many Americans, there is only place which properly suits that description. However, for Shippens-burg University student, Tyler Davis, that description changes every two years.

Davis has been from Texas to where he was born, to Japan for five years, to Mechanicsburg where he graduated. Davis has lived and traveled to more places in his 22 year lifetime than.

What are the best vegetables for grilling?

The term “military brats” if often misunderstood by those out-side the armed forces community. For families in the armed forces, “military brats” is actually a term of endearment. It is used to de-scribe the children whose parents are serving or have served in the military, according to Mary Edwards Wertsch, author of “Military Brats: Legacies of Childhood Inside the Fortress.”

What seasonings should I use?

The term “military brats” if often misunderstood by those outside the armed forces community. For families in the armed forces, “military brats” is actually a term of endearment. It is used to describe the children whose parents are serving or have served in the military, according to Mary Edwards Wertsch, author of “Military Brats: Legacies of Childhood Inside the Fortress.”

How do you know when the grill is hot enough?

Wertsch conducted one study which researched the effects of “military brats” who choose not to join the armed forces like their parents. According to the study, those brats are more prone to choose more independent jobs.

He has chosen not to join the armed forces, against the wishes of his parents. He aspires to be a journalist, and keeps the armed forces as a back-up plan.

How long should food marinate before grilling?

However, there have been studies finding negative effects of being a “military brat.” According to the documentary, “Brats: Our Journey Home,” studies have found former “military brats” struggle to maintain lasting and deep relationships. “Military brats” are also tend to feel like outsiders to the traditional American culture.

And Davis seems to be one of them. He has chosen not to join the armed forces, against the wishes of his par-

ents. He aspires to be a journalist, and keeps the armed forces as a back-up plan.

However, there have been studies finding negative effects of being a “mili-tary brat.” According to the documentary, “Brats: Our Journey Home,” studies have found former “military brats” struggle to maintain lasting and deep rela-tionships. “Military brats” are also tend to feel like outsiders to the traditional American culture.

“At first it’s hard, but as you grow older it gets easier,” said Davis. “…as you get older you get tougher, I guess.”

The hardest part was not leaving, rather, starting at a new school and having to constantly unpack his room. The hardest part was not leaving, rather, start-ing at a new school and having to constantly unpack his room.

-Mary, 23

Horror StoriesK

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en

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Readers’ Cooking DisastersHowever, there have been

studies finding negative ef-fects of being a “military brat.” According to the documentary, “Brats: Our Journey Home,” studies have found former “military brats” struggle to maintain lasting and deep relation-ships. “Military brats” are also tend to feel like outsid-ers to the traditional Ameri-can culture. He has chosen not to join the armed forces, against the wishes of his parents. He aspires to be a journalist, and keeps the armed forces as a back-up plan. He has chosen not to join the armed forces, against the wishes of his parents. He aspires to be a journalist, and keeps the armed forces as a back-up plan. -Karen, 20

He said after a while you start to not care if people like you or not. There are a lot of people out there, he explained. His hardest move was when he graduated high school in Mechanicsburg. His family was due to move back to Texas the day after his gradua-tion. Not ready to leave immediately after graduation, he chose to stay in Mechanicsburg. He got a job and began living on his own.

-Mike, 29

His parents did what they could to make the process easier. Davis has an older brother, Trey, and younger sister, Tera. And having two people going through the same thing makes it easier to adjust.

“The whole anxiety thing goes away pretty fast,” he said. “You gotta throw that out the window if you want to make friends.”

He said after a while you start to not care if people like you or not. There are a lot of people out there, he explained.

His hardest move was when he graduated high school in Mechanicsburg. His family was due to move back to Texas the day after his graduation. Not

ready to leave immediately after graduation, he chose to stay in Mechanicsburg. He got a job and began living on his own.

He is not sure whether he wants to move around, or place roots in one place. Shippensburg is the longest place he has ever lived in, which is barely enough time to make that decision. He intends to wait and find out.

One thing he is certain of is that he does want to continue to travel. One thing he is certain of is that he does want to continue to travel.

-Andrew, 23

With These Great Cookout Tips

By Jeremy TanAll organizations have several com-

mon characteristics within. These in-clude: systems, rules, roles, hierarchy, norms, similarity, status, and networks.

Systems are all units within the or-ganization are interrelated and interde-pendent, and depend on one another to make the whole organization func-tional. Organizations can either fol-low a closed-ness or openness system. Closed-ness systems offer little inter-actions with environments, and orga-nizations following this system gener-ally fail. Most organizations follow the openness system, and generally thrive with it.

Rules are routine patterns estab-lished in the organization informally or formally, which the organization expects to be followed. Examples of this are employee handbooks or a dress code.

All organizations must have a hi-erarchy. This is a chain of command, which establishes the element of au-thority.

Norms are like relaxed rules. This is established patterns or standards accepted by most members; however, they are not strictly followed.

Organizations also empha-size similarity. Organizations create pressure to achieve this among their employees. They have a need for their employees to be similar in attitudes, beliefs, values, and goals.

Status is another common characteristic. Organizations usually create clear-cut status distinctions among levels of employees; and they can be for-mal or informal. An example re-lates to promotional policy. An organization could have a clear chain of command (formal) or it is determined by how long you have worked for the organization (informal).

Networks are also formal or infor-mal. These are communication links.

For example, a CEO of a company has little or no communication with line workers; however, if the CEO met a line worker and became friends with him or her, a communication link

is created. Organizations also have cul-tures and environments. Organization cultures are no different: it is a way a group thinks and behaves. Environ-ments relate to culture. When you join

Thrill your friends with fantastic food and fantastic party decorations. With these tips, your cookout is bound to be the highlight of summer.

Celebrate Summer

Left, save money by creating your own party decorations like the leaf coasters. Collect large leaves and coat them in hardening spray. They are great way to spice-up a plain table. Simple and cheap, your friends will be impressed with your craftiness.

Celebrate Summer

an organization, it is easy to think of it as its own entity because it has its own culture. It even has artifacts such as: logos, slogans, accessories or uni-forms.

All organizations have several com-mon characteristics within. These in-clude: systems, rules, roles, hierarchy, norms, similarity, status, and networks.

Systems are all units within the organization are interrelated and in-terdependent, and depend on one an-other to make the whole organization functional. Organizations can either follow a closed-ness or openness sys-tem. Closed-ness systems offer little interactions with environments, and organizations following this system generally fail. Most organizations fol-low the openness system, and gener-ally thrive with it.

Rules are routine patterns estab-lished in the organization informally or formally, which the organization expects to be followed. Examples of

this are employee handbooks or a dress code.

All organizations must have a hi-erarchy. This is a chain of command, which establishes the element of au-thority.

Norms are like relaxed rules. This is established patterns or standards accepted by most members; however, they are not strictly followed.

Organizations also emphasize simi-larity. Organizations create pressure to achieve this among their employees. They have a need for their employees to be similar in attitudes, beliefs, val-ues, and goals.

Status is another common charac-teristic. Organizations usually create clear-cut status distinctions among levels of employees; and they can be formal or informal. An example re-lates to promotional policy. An orga-nization could have a clear chain of command (formal) or it is determined by how long you have worked for the organization (informal).

Networks are also formal or infor-mal. These are communication links. For example, a CEO

of a company has little or no com-munication

with line workers; how-

ever, if the CEO met a line worker

and became friends with him or her, a

communica-tion link is

created. Organizations also have cul-tures and environments. Organization cultures are no different: it is a way a group thinks and behaves. Environ-ments relate to culture. When you join an organization, it is easy to think of it as its own entity because it has its own culture. It even has artifacts such as: logos, slogans, accessories or uni-forms.

On characteristics within. These in-clude: systems, rules, roles, hierarchy, norms, similarity, status, and networks.

Systems are all units within the or-ganization are interrelated and interde-pendent, and depend on one another to make the whole organization func-tional. Organizations can either follow a closed-ness or open-ness system. Closed-ness systems offer little interactions with environments, and organizations following this system generally fail. Most organizations follow the openness system, and generally thrive with it.

Rules are routine patterns established in the organization informally or for-mally, which the or-ganization expects to be followed. Exam-ples of this are em-ployee handbooks or a dress code.

All organizations must have a hierar-chy. This is a chain

of command, which establishes the element of authority.

Norms are like relaxed rules. This is established patterns or standards accepted by most members; however, they are not strictly followed.

Organizations also emphasize simi-larity. Organizations create pressure to achieve this among their employees. They have a need for their employees to be similar in attitudes, beliefs, val-ues, and goals.

Status is another common charac-teristic. Organizations usually create clear-cut status distinctions among levels of employees; and they can be formal or informal. have a clear.

Celebrate Summer

Above middle, cool off with homemade raspberry margaritas. That fabulous drink is both simple and cheap to make.

Serving Size: One Aspiring Baker

Professional baker Allison McGaw shares how she went from a 13-year-old

baking on weekends to the night manager at Baked and Wired.

By Chelsea WehkingFor most 13 year-olds, the ideal show is a cartoon on Disney Channel or Nickelodeon,

and the ideal gift would be the newest video game or even their first make-up kit. But for 25 year-old Allison McGaw, she chose Gale Grand — a nationally acclaimed pastry chef — over Disney Channel, and begged for a Kitchen Aid mixer rather than a video game.

No longer the young girl who had spent her weekends baking pies, cookies, or whatever else came to mind, McGaw now works as the night manager in Georgetown Md. at Baked and Wired — a small, yet successful Bakery and Café. The Monrovia, Md. native said she thinks she always wanted to be a baker — whether she was aware of it or not.

“It is funny because I was going through some of my old books from my childhood with my sister and all of my favorites involved food. It was kind of weird seeing that connection. Sometimes I would go back and forth on the idea of being a career or hobby. But now I know I could never do anything else,” said McGaw.

“My favorite thing about being a baker is making people happy. When I bake, it is a piece of me, so giving someone a gift and making them happy is a feeling that can’t be replaced,” said McGaw.

However, baking is always glamorous. Due to the odd and long hours, McGaw said she misses a lot of family events, and her lifestyle makes it difficult to have a proper social life since she works when most people are off. But for McGaw, she said that sacrifice is well worth it.

“I wouldn’t change it for the world. I love going to work every day and not a lot of people can say that,” said McGaw.

Though her passion for baking runs deep, McGaw admits it is not for everyone. She ex-plained that the hours are long and are very demanding.

“I have interviewed people before that say, ‘I love baking at home!’ Well, baking at home and baking for production are two different things. You can take your time baking at home and sit down if you’re tired, take your time making a batch of cookies. In the industry you are working against the clock,” said McGaw.

The holiday season is the hardest, McGaw said. Last November, she worked 22 hours straight, after being sick with the flu two days before.

“It isn’t as glamorous as people think,” she said.

Allison McGaw

22

However obvious her passion for baking is now, McGaw said it was

not until after her first year of community college did she decide to become a baker.“That was when I said, ‘OK I

am going to bite the bullet and just go to culinary school.’ There was no looking back after that,” said McGaw.

McGaw attended Baltimore International College in Bal-timore, Md. in September 2007, and graduated in Au-gust 2008. The program, now affiliated with Stratford Uni-versity, and has received ac-

creditation from the American

Culinary Federation. After looking re-searching several top culinary schools, she found her heart set BIC. So much so, in fact, McGaw did not apply to any other schools.

McGaw said she chose to attend BIC for several reasons: it was close

to home, accepted all of her academic credits from the community college she attended and, most importantly, BIC had one of only 13 Master Pastry Chefs in the U.S. as one of the instruc-tors. A Master Pastry Chef holds the highest degree, knowledge and skill in cooking and baking techniques that are applied to baking and pastry work, according to the American Culinary Federation’s website, www.acfchefs.org. And that, McGaw said, was an op-portunity that she felt she could not pass up.

“I did find school helpful to learn the basics of baking and to help build confidence. You don’t need to go to school to run a successful restaurant or business, but it helps give you an idea of how hard the industry can be,

and what you can look forward to in the future if you choose to continue,” said McGaw.

McGaw’s first baking job was a small cake decorating/cupcake shop called JessiCakes in Mt. Airy, Md., which was connected with the restaurant Carter-que BBQ. During her time there, Mc-Gaw was responsible for making cup-cakes, bars or brownies and prepped all the cakes for decorating. Occasionally, McGaw was given the opportunity to decorate small cake orders. However, JessiCakes did not have consistent business, so during slow periods, she worked the front at the BBQ half of the restaurants.

However, after seven months, Mc-Gaw began to realize there were not any growing opportunities at Jessi-Cakes, and she also was unhappy with the baking methods the bakery fol-lowed, which included baking items from mixes and half-prepared ingre-dients. “I believe everything should be baked from scratch and used with the freshest ingredients. It should never be compromised,” said McGaw.

The realization of her frustrations could not have come at a better time, as a phone call brought a fantastic opportunity to McGaw’s footsteps. Minda Metz, owner of what is now known as The Buzz, offered McGaw to help Metz open her own bakery/café. McGaw happily jumped on the opportunity, and worked tirelessly with for nearly a year to prepare The Buzz for opening.

Initially, when the establishment opened, The Buzz was strictly bakery items, ice cream and coffee drinks. Un-fortunately, the duo was not earning enough money to keep the business alive, so they decided to add a small menu of breakfast items, sandwiches,

That was when I said, ‘OK I am going to bite the bullet and just go to culinary school.’ There

was no looking back after that.

“

”

Right, McGaw takes a break during a catering job when she worked at The Buzz.

Allison McGaw

salads and soups. The decision paid off. Business

at The Buzz exploded, and soon ex-panded to full catering jobs in addition to the restaurant. The Buzz received local recognition with Metz winning Entrepreneur of the Year in the Small Business Category by the Entrepre-neur Council of Frederick County and the two were featured in several local publications.

McGaw worked at The Buzz for about two years as the head baker, manager, prep cook, or whatever else Metz needed her to be. McGaw left The Buzz after a falling-out with the owner, and moved on to her current position at Baked and Wired.

“I work the evening shift there, which is the high production shift, so I help really set the tone for the next day and the weekend,” said McGaw.

As manager, McGaw is responsible for stocking and ordering items for the store and properly training new employees. McGaw also bakes vari-ous items such as pies, bar or brownies and, most importantly, cupcakes.

“Cupcakes are obviously a hot item right now, especially being a few blocks from Georgetown Cupcakes and other hot cupcake shops, so keeping up cup-

cakes is number one,” said McGaw. On top of baking and manager du-

ties, McGaw must also bake and deco-rate the cakes for the bakery. Baked and Wired follows a simple method for their cakes: round, three-layer cake and no fondant work or crazy designs.

“We like the cakes to be like your grandmas and taste really good,” said McGaw.

In general, McGaw said pies are her favorite thing to bake because of the different varieties and their homely ap-peal.

“I am not too fond of making cakes just because I always struggle with over-baking them. It is just something that doesn’t mesh well with me. It gives me a lot of anxiety to bake the actual cake. Assembling the cake isn’t a problem for me. I can decorate a cake without any problems, usually,” said McGaw.

So why become a baker instead of a chef? Well for McGaw, she never seemed see that as an option. As she explained, the two are totally differ-ent mediums. For cooking, it is much more fast-paced, whereas baking “is a little more Zen,” explained McGaw. Plus, McGaw said she hates working with raw meat, and with her sweet

tooth, baking seemed to be the perfect answer. “I love experimenting with cooking at home, but as an everyday job I have more passion for baking,” said McGaw.

McGaw said she plans to one day have a business of her own. Current-ly, she is not unclear what her vision would be, but she said she does lean toward American home-style baking. However, that is not her only idea. Mc-Gaw also said she would be interested in opening another business like she

did at The Buzz — helping someone open a restaurant and helping deter-mine a new concept. McGaw even plays with the idea of having a hot dog place. She said she loves the idea of having a goofy place where people can eat.

“But right now I am going one day at a time and I am very happy with working for someone else. I am still learning every day from my current boss about how to properly run a busi-ness and to be patient,” said McGaw.

Re

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CitronelleInspired by traditional dishes, Chef Leo has created remarkable food for a small price.

he Way the Music Died eliminated several personal myths

I had envisioned on my own and doubled my knowledge of how the music business works from every angle and corner the industry has. No stone was left unturned in this video; providing the audience with an exceptional overview of how what blares from their ipod headphones came to be.

My first personal myth lies with the experienced and

successful artist. I had initially assumed that once a musician achieved a certain level of fame, their music was left up to their discretion. The video proved me wrong with the perfect example of a modern day band, “Guns and Roses.” GNR always took me as a band that would not cave to the demands of the music industry; that they would produce the music the way they wrote it and not the way their record company wants them to write it.

However, the video shows the band circled around a wooden table discussing a clean version of their album.

A clean version of their album? To me, that seemed extremely out of character for such a band like “Guns and Roses.” I naively assumed that with their great success years ago and their named stamped in the music world to the point where almost everyone knows who GNR is, that it would account for something with the heads of the record company, the stores selling their music, and even potential listeners. I could not have been anymore wrong.

It was here my second personal myth was laid to rest. Although a landmark in rock history, the economy still conquered over fame. I always knew that the dollar sign was the only

true motivator of the industry;

I just did not realize how deep that motivator was.

It was truly eye opening when a notorious band like “Guns and Roses” had to make a clean version of their new album because it would ultimately generate the most revenue from more fans purchasing it with the parents’ stamp of approval and more conservative stores like Wal-Mart stocking their album on their shelves. After years of making their own place in music history, I assumed their albums would sell themselves at this point; I was disappointed to discover from this video that success means nothing after the dollar bills run out.

With a cousin who attempted to make it in the music industry and a sister who is hoping to wander down the same path (just more successfully), I’m familiar with how harsh the music industry is; but I never imagined the harshness the industry actually achieves.

Artists were ranting about the pressure to finish a record by the end of the company’s quarter and not when the artist is inspire. I had never actually saw the music business as a ‘business’ before the artists started complaining about it, why is beyond me. Musicians also talked about their frustration in meetings because the presidents of the companies knew nothing about the music they were distributing, only that the band was a great source of income and they wanted to milk them for all that they were worth. That

has to be extremely frustrating. Once again, I had not really given the

industry enough thought. Hearing the artists feel taken advantage of took me by surprise but was also unsurprising at the same time. The music industry has to be one of the most lucrative businesses in the entire world. Every country listens to it; almost every person listens to it; music is such an open market, it is no wonder the men and women rolling in the money have only visions of greed.

The video also touched base on two aspects of music that I had initially observed and was ashamed of: that musicians are the most influential role models for teens and that the music

industry has become a business of image and not sound.

Once again, the video looked to “Guns and Roses” to provide an excellent example of how powerful musicians can become in the eyes and ears of fans. GNR talked about their fans at the height of their career and that they were more powerful than the government; that they could go up on stage and shout “revolution” and the fans would do so without hesitation. It is scary to think about the power musicians have. Teens look up to these artists as role models, even though the vast majority has less morality than a doorknob.

I admit to falling into the identical

By Jim Jimbo

T

24

Review of the Month

Right, Chef Leo arranges one of Citronelle’s award-winning dishes.

mind-set. What is it that makes so many of us worship these bands simply because they can sing or play an instrument? Is it because they provide that outlet we all need from the stress of everyday life and we are so grateful for that outlet we idolize those who brought that three minutes of comfort? Whatever the reason is, no answer makes it a good aspect of the industry. Fans have killed artists over their obsession with their music, like John Lennon, for reasons minor in detail but major in impact.

When a musician dies, the entire

country mourns as if we all lost a close friend (think of a few weeks ago when Michael Jackson died) and now compare that to the death of Senator Kennedy. While Senator Kennedy aided in providing the country with the necessities to carry on our comfortable lives, Jackson entertained

us with his out lashes from being in the limelight too long. Yet it was the entertainer and not the provider we mourned every so greatly.

The video also pointed out how the primary sense that draws us to music is, ironically, no longer hearing. In the modern music world, the popular and the famous are actually musically limited. Not all of the artists are horrible, and some of them do write their own music; however, they are not the best.

Artists such as Britney Spears or Jessica Simpson have the musical

depth of a chair; their voices are whinny and their songs focus on sex, how sexy they are, and how sexy other people think they are. We get it, you’re gorgeous; but that’s not what music is

about. Music is about e x p r e s s i n g your feelings, your ideas, and your beliefs into a three minute composition that people can relate to or that they can sympathize with. (Personally I cannot sympathize with Britney Spears being told she is sexy all of the time). Today’s superstars are being idolized by their image; their sound comes second.

The video further emphasized this near the end with the highlighting of the top charts and all of the women were beautiful in appearance, while Sarah (not necessarily ugly, but did not fit the “in image”) was left off the top charts. It almost makes you wish for the time of radio again — when you only heard the artist and never

saw them. Back then, the voice was all that mattered and not how skinny they were or how white of a smile

they flashed in front of the cameras. After seeing the movie, I understood who was to blame: as the manager of “OutKast” described it, “the most powerful radio station in America,” MTV.

Up until now, it never really occurred to me that the biggest music television station would be the ones to define the next era of music. Today, record companies are more concerned with being aired on MTV rather than the radio. Radio still has its influential impact on an artist’s success, but it is minimal compared MTV. Producers are shaping artists or selecting artists that have possess the appearance that will most likely attract MTV and thus spark an artist’s career. With that knowledge, you wonder how different the music industry would be if MTV never came into existence. Would the industry’s reliance on “image” be so extreme?

My only true criticism is the amount of time the video dedicated to Sarah and made it seem they were promoting her music. I noticed this particularly when they highlighted the top charts near the end of the movie, the song playing was Sarah’s single and not any of the songs highlighted on the charts (which would have made more sense).

Radio still has its influential impact on an artist’s success, but it is.

25

Review of the Month

Right, Citronelle has become known for its spin on common dishes, such as the brisket burger.

t is hard to iMagine hearing your favorite musicians from a large desk with a cone protrud-

ing from it, with a large, black disc spinning continuously with a slight crackle in the background. It is hard to imagine a time when summer blockbusters did not even exist yet, and the only big movie was “Gone With the Wind.” It is hard to imagine a time when the radio was what the family gathered around in the living room every night after dinner, in-stead of the television set. It is hard to imagine that the television was not one of the first items bought by a newly wed couple when they buy their first home; but that was what life was like for my grandmother, Trudy Wehking.

My grandmother grew up in the state of Iowa with the mother, father and her siblings where the radio was played from dawn to dusk and the movie theatre was a large screen in the m i d d l e of an

o p e n lawn. The lifestyle she lived, and the technology she grew up with, is entirely different to what is the norm for myself today. The lifestyle she lived, and the technology she grew up with, is entirely different to what is the norm for myself today. I learned a great deal from this interview; and I’m

sure I could have learned even more had time and memory been our friend.

I choose to interview my grand-mother because you can rest assure she will have something to say; and not just one worded answers either. She shared her tales or her fuzzy memories

of her experiences with sound recordings, radio, movies and

television, and you could see the excitement on her face and the glimmer in her eyes that helped you differenti-ate between what was a landmark in

her life, and what was just a mark. I interviewed my

grandmother for close to two hours; learning new details about her life I had not known and

further details about her life on topics I thought I had known. She had an answer for every question and answered ques-tions without it every leaving my lips. I left her home with a great deal of information and a great amount to write about

for my paper. Although she weighed heavy on some topics more than oth-ers, and nearly neglected details on some, she still had plenty to say about life and technology in the twentieth century and gave me a well-rounded idea about what it was like to grown up during that time and, in such a small window of time, how much has changed.

Being a journalism nerd, I found learning about oral communication rather fascinating in the classroom, but

when I sat down and listened to my grandmother re-account story after story about oral communication, I found that even more intriguing than what was found in our text-books. Hearing about someone’s experiences made it all so much more real and it further connected me to what we learned in class; because it really sent the message home that all these major develop-ments were really not that long ago.

My grandmother’s memory of her family’s first record player was a bit on the unclear side. She is fairly certain that it was an RCA model,

but she would not swear to that. She was in high school when her father first brought the record player into their living room. Her sister Esther moved to D.C. a few years later for work and would send the family sev-eral records through the mail through-out the year.

Her parents barely monitored what my grandmother and her siblings were allowed to listen to. Most of the re-cords her sister sent her, or what

“Pricing organic food is based on

several important factors that many

consumer are aware of.”

‘Tomato’ or ‘Tamato’: TheOrganic Food

Left, Stacy Killan shows-off her harvest from the season thus far.

By Kathy Anthony

I

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Experts and farmers weigh-in on the factors

available in the small town record store, was not anything that held any controversy. Most of the music she bought she heard from the radio. The radio was on all day everyday, so it was easy to overhear a good song you en-joyed.

She actually still has an old pho-nograph in her home. I had not real-ized what she pointed out in the living room was actually more than just an antique table until she showed me the phonograph; it honestly looked like a matching piece of furniture. Inside the phonographic she still had a large stack of old records, some with vinyl peeling, some cracked and taped back together for nostalgic reasons, and others still appearing intact but most likely pass their prime to be capable to play. She pointed out some of them: “Put them in a Box, Tie Them With a Ribbon,” “On the Street of Re-gret,” “When You Were Sweet Sixteen,” “Smoke, Smoke, Smoke That Cigarette,” and even “Cotton-Eye Joe,” a song my friends and I had learned the dance to but I never real-ized it dated so far back. Some she did not even read the names to me but just stared at them and ut-tered surprised comments to herself, as if she had forgotten about the records until now.

Pig Latin was a popular fade dur-ing her teenage years; confused, she elaborated. You had to change the first letter to something else to make it sound like a foreign language and for a humorous factor. My grandmother never really grasped why it was so fan-tastic to her friends.

My grandmother did not start buy-ing records until after she began work-ing when she was in high school. She was one of eight children and obvious-ly money was a little tight. My grand-mother’s parents focused on buying their children the basic essentials, they

let

their children chose what they wanted to spend their hard earned cash on. Back then the price for a record, though she could not remember exactly how much, seemed a little costly but com-pared to prices now, they would have seemed dirt cheap. My grandmother’s parents never bought any records for themselves; they would just listen to the records Esther sent from D.C. With music so big in her family’s life (her father use to sing along with the

radio, her mother played the organ, and two girls had piano lessons, and my grand-

mother sang), it is interesting that the family did not invest in more records than they did.

Her father enjoyed listen-ing to “The Mills Brothers” which was a group of four black brothers who sang a lot

of harmony. My grandmother, being a teenager, enjoyed listening to the more popular tunes, such as “Mersey Dotes, Dozy Dotes and Little Amsey Divey.” Known as “diddies,” they were songs that did not make a lot of sense to most people but had a sing-along quality that a lot of people enjoyed and were easy to learn and my grand-mother was no different. Over time she grew to become fond of as she described it, “semi-classical” music as

she grew older. My grandfather was in the C.I.A and

this forced the family to move around quite a lot when my father and my aunts were still in school. The job gave the family an opportunity to see and live in many different places, including Athens, Greece for a few years. The family did not even own a television during that time, and the radio was hardly different than what was aired in America. Since their home located so close to an American air base, their home radio picked up news stations that kept them up to date with the cur-rent events back home.

However, music wise, the stations were obviously Greek, so my father and my aunts collected a great amount of records during their years in Ath-ens. Easement; except for one my fa-ther left at his school back in Greece.

23%Agree with organic food prices.

77%Find organic food to be overpriced.

A recent study conducted by the Food and Drug Administration, found an overwhelming resistance to organic food pricing.

Organic Food

which determine the price of organic food

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Rise of Organic Food Prices

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Summer Sensations

Appetizer Olive Crostini

Set oven control to broil. Place bread on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat 30 to 60 seconds or until lightly toasted.

Mix olives and cheese; spread on bread. Broil 1 to 2 minutes or until cheese is warm. Servings: 12

Appetizer Mini Cherry Pepper Quiches

Preheat oven to 375 degree F. Cut off tops of peppers and remove seeds. Place each pepper in a 1-3/4-inch muffin cup. Use a small crumpled piece of foil to keep peppers upright.

In a small bowl, stir together egg, cream, mushrooms, onion, mustard, salt and pepper. Spoon about 1-1/2 teaspoons of the mixture into each pepper. Sprinkle tops with cheese. Bake for 15 minutes until filling is puffed and golden brown. Cool 5 minutes. Remove from pans and serve warm. Servings: 24

-1 tsp. Extra-virgin olive oil-1 medium onion, halved and sliced-2 Ccoves garlic, minced-1 medium zucchini, sliced-1 medium yellow squash, sliced-1 tsp. Oregano

-1/4 tsp. salt-1/4 tsp. freshly ground pepper-1 can of cannellini or great northern beans, rinsed-2 medium tomatoes, chopped-1 tsp. red-wine vinegar-1/3 c. finely shredded Parmesan cheese

Entree

-24 red mild cherry peppers (about 2 c.)-1 egg, slightly beaten-1/2 c. whipping cream-1/4 c. finely chopped mushrooms-1 green onion, finely chopped (2 tbsp.)

-1/2 tsp. Dijon mustard-1/4 tsp. salt-1/8 tsp. pepper-1/3 c. shredded Swiss cheese

Drink Strawberry Lemonade Vodka

Make a simple syrup by combining 1 cup sugar with 1 cup of water in a saucepan. Place over medium heat until the sugar in completely dissolved; swirl the pan occasionally.

Once the simple syrup has cooled, puree strawberries in a food processor or blender with ½ cup water. In a large pitcher, combine ice, strawberry puree, simple syrup and lemon juice. If using the vodka, add it to the pitcher and stir to combine.

Add 4 to 6 cups of cold water. The amount of water you use will depend on your taste. Rim your glasses with sugar before pouring, then garnish with fresh strawberries or lemon slices.

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about three minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.

Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan. Serving size: 4

Summer Squash and White Beans

-French bread, 1 inch thick-1/3 c. chopped green olives-1/3 c. chopped black olives

-1 container (5oz) of garlic and herb or herb spreadable cheese

Recipes of the Month

-1 c. sugar-1 c. water-1 pint strawberries

-1 c. lemon juice (about 8 lemons)-4 to 6 c. cold water-1 c. vodka

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-1/3 c. to ½ c. bottled Italian salad dressing-2 cloves garlic, minced-12 oz. cooked polish sausage links, halved length-wise, sliced diagonally-3 small yellow summer squash and/or zucchini, quartered lengthwise

-4 wedges Italian flat bread, split-1/4 c. sliced green onion-fresh oregano leaves-1/4 .c coarsely shredded Parmesan cheese (optional)

Entree Sausage and Summer Squash

Preheat broiler. In small bowl combine dressing and garlic. In extra-large skillet cook sausage and squash in 2 table-spoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stir-ring occasionally.

Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture. Broil 3 to 4 inches from the heat for 1 to 2 minutes, until lightly toasted.

Serve sausage and squash with toasted bread. Drizzle remaining dressing; sprinkle green onions and oregano. Pass Parmesan cheese. Servings: 4

-4 c. vanilla ice cream or lemon ice cream, softened-6 oz. can frozen lemonade concentrate, thawed-1 9-inch graham cracker crust

Dessert Lemonade Pie

In medium bowl, mix ice cream and lemonade concentrate until blended. Immediately spoon into graham cracker crust.

Freeze at least four hours until firm. Let stand at room temperature for 10 minutes before cutting to make serving easier. Servings: 8

-4 c. sliced peeled peaches or frozen unsweetened peaches-1 medium tart apple, peeled and thinly sliced-1/3 c. sugar-1/3 c. packed brown sugar-1 tsp. ground cinnamon-1/4 tsp. ground nutmeg

TOPPING:-1 c. all-purpose flour-1 tbs. sugar-1 tsp. baking powder-1/4 tsp. Salt-2 tsp. cold butter-1/2 c. whole milk-1-1/2 c. vanilla ice cream

Recipes of the Month

Dessert Apple Peach Cobbler

In a large bowl, combine the first six ingredients. Spoon into a greased shallow 2-quart baking dish. For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by spoonfuls over peach mixture.

Bake at 400° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream. Servings: 6

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-1 12 oz. can of chunk light tuna, drained and flaked-1 c. chopped canned artichoke hearts-1/2 c. chopped olives

-1/3 c. reduced-fat mayonnaise-2 tsp. lemon juice-1/3 tsp. Oregano

Entree

Combine tuna, artichokes, olives, mayonnaise, lemon juice and oregano in a medium bowl. Servings: 5

Artichoke and Olive Tuna Salad