The concept of “Dry January” took off a decade ago and finally landed on my radar a few years ago, but as a beer writer, what use have I of non=alcoholic beverages to write about? It turns out, when these soft drinks are hopped, I’ve got at least two occasions to cover ’em. The first was in Drynuary 2020 and then again Drynuary 2022 with a local (to Bend) twist. Here are some great hoppy N/A beverages for a thirsty nation via The Takeout and here’s some available to Central Oregonians via Bend Source Weekly.
It’s not in the realm of doughnuts, but when you’re raised on these chocolaty or cinnamony or sometimes pruny treats found at every self-respecting Jewish delicatessen, you gotta shout it from the rooftop. Or from The Takeout. My love letter to rugelach.
While some places like Memphis, Kansas City, Austin, and the Carolinas are synonymous with regional barbecue, cowboys, Gauchos, and denizens of California’s Central Coast have our own: Santa Maria BBQ. Straight outta the 805, this technique is all about red oak and those 7-second grates. It can be chicken, fish, or various cuts of beef. But really, it’s about tri tip, as explained in The Takeout.
It wasn’t one singular inspiration but a handful that were all blended together to form one delicious idea: exploring the world and its peoples through their sweetened, fried doughs. These aren’t delicacies that are referred to as doughnuts, but I challenge you to explain why they are not such. To workshop these stories, I get to contribute to The Takeout–a culinary website from the same publisher as the seriously-funny innovators of “fake news,” The Onion.
First up: Navajo fry bread. Yes, the Indian food staple is now part of most tribe’s cookbooks or maybe you think it’s just fry-dough or a carnival staple, the elephant ear. Here’s where the yummy treat originated.