The students of Ozarka College’s Culinary Arts program are prepping to host Chef’s Table from 5:30 to 8 p.m. Feb. 25 at the college’s campus in Melbourne, Ark. According to officials, the event is designed as a showcase of exquisite dishes, and is open to community members, as well as Ozarka staff and students.
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2/11/25
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Welcome back to my little culinary experiment, a space where we challenge ourselves to stop buying and start making everyday essentials. This week, we’re diving into the world of homemade pickles — those tangy, crunchy delights that can elevate everything from sandwiches to charcuterie boards.
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By Chris Herbolsheimer,
Quill Contributing Writer
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2/5/25
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It’s Super Bowl Sunday weekend and our vendors at Go Farm Farmers Market have a lot of great products for your parties! This week Farmer Little will be bringing charcuterie boards to-go, made of imported meats and cheeses from Italy, Spain and Ireland and paired perfectly with the vendor’s locally-made pickled items! Farmer Little will also have fresh baked rosemary bread; Costa Rican, Ethiopian and Sumatran coffee beans and ground coffee in regular, spicy and snickerdoodle flavors; pickles and pickled foods; sugar free jams and more!
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By Patrice Jennings
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2/5/25
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And just like that, it's February, the month of love and chocolate. Valentine's Day is an extra way to express your love for a sweetheart and make them feel special and loved without breaking the bank. And I can help.
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By Sue Neitzel,
Quill Contributing Writer
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2/5/25
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Super Bowl Sunday might not be an official holiday, but it’s earned its place as the second biggest food day in America — trailing only Thanksgiving. This year, the triple hit of inflation, bird flu and tariffs could make some of your favorite game day snacks pricier than last year. (Hint: Deviled eggs and meatballs.)
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By Sara Diedrich, Writer,
University of Missouri
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2/4/25
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Welcome back to Simple Staples, where we elevate pantry basics into something a little more special. This week, we’re diving into homemade vanilla extract, the fragrant elixir that enhances everything from cookies to coffee. While store-bought options are convenient, crafting your own vanilla extract at home allows for a richer, purer flavor — and it’s incredibly easy to make.
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By Chris Herbolsheimer,
Quill Contributing Writer
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1/29/25
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I'm ending the ever-long month of January with a nod to the good ol’ days, when eggs were affordable. It's crazy how high the price of eggs has gotten, and predictions say they will only get higher, so let's get thrifty.
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By Sue Neitzel,
Quill Contributing Writer
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1/29/25
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Small-scale food and farm entrepreneurs face unique challenges with business planning and marketing. To help meet these needs, University of Missouri Extension is launching “Growing Success: Marketing and Business Development for Small Farms.” Running throughout March, the evening webinar series is designed to equip attendees with practical skills and resources for success.
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1/24/25
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I'm keeping my word.
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By Sue Neitzel,
Quill Contributing Writer
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1/22/25
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Welcome back to my little culinary experiment, where we take the everyday essentials we usually toss in our grocery cart and turn them into delightful homemade staples. This week, we're tackling something small but mighty — the humble crouton.
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By Chris Herbolsheimer,
Quill Contributing Writer
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1/21/25
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The West Plains Senior Center is calling on the community to join its ongoing donation drive.
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1/21/25
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Welcome back to my little culinary experiment, a space where we challenge ourselves to stop buying and start making everyday essentials. This week, we’re diving into the world of homemade saltine crackers. These pantry staples might seem humble, but once you’ve tried making them yourself, you’ll realize they’re anything but ordinary. Light, flaky, and with just the right touch of salt, homemade saltines are a game changer. Let’s get started!
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By Chris Herbolsheimer,
Quill Contributing Writer
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1/15/25
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When starting the New Year, I had the idea of throughout the year trying new recipes. With these recipes, I wanted to look at recipes from all over the world. A recipe that really caught my eye is a "pub style" food from England.
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By Travis Rhoads,
travisr@westplainsdailyquill.net
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1/15/25
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We have another Arctic blast coming in this weekend that is supposed to be the coldest one yet for us. So, we will be closed this Saturday and next Saturday, Jan. 25. Week by week, we will let you know in case the weather has changed for the better. Our plan is to reopen Feb. 1.
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By Patrice Jennings
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1/14/25
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Since the year is still new, let's peek at some of the food trends for 2025 — we don't want to feel left out.
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By Sue Neitzel,
Quill Contributing Writer
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1/14/25
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As I sit in my warm home office, pondering the content for this week's recipe, winter is working overtime to make an entrance, and it has. The first chance of snow is always exciting, but “they” can keep the ice for tea.
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By Sue Neitzel,
Quill Contributing Writer
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1/8/25
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Welcome back to my little culinary experiment, a space where we challenge ourselves to stop buying and start making the everyday essentials. It’s not just about saving money; it’s about rediscovering how much better things taste when you make them from scratch. This week, we’re tackling something near and dear to all lovers of tacos and wraps: flour tortillas.
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By Chris Herbolsheimer,
Quill Contributing Writer
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1/8/25
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We will be closed this Saturday due to inclement weather, snow and very cold temperatures. Week by week, we will let you know.
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By Patrice Jennings
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1/8/25
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Let's sneak one more recipe in before the year ends, it's a gift from me to you.
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By Sue Neitzel,
Quill Contributing Writer
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12/25/24
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