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Hosting a Clam Bake

Q. I want to host a New England-style clam bake/boil, but clams, mussels, oysters and the like mystify me. How should I go about preparing and serving them? —Herb, Kimberly A. Clam bakes, cioppino and bouillabaisse are all delicious versions of seafood stews that are lightly simmered in flavorful broth. Regional variations include other ingredients READ MORE

Tyla Hilfreich

In many ways, the work of 26-year-old artist and curator Tyla Hilfreich defies definition. The Appleton resident works in a variety of mediums, from printmaking and graphic arts to sculpture made from trash found on the street.  In July, Hilfreich participated in UW-Manitowoc’s Really Big Prints 3.0, a gathering of printmakers creating relief prints so READ MORE

Creative Burger Toppings

Q. What are your favorite creative burger toppings? I’m looking for something more unique than just cheese and ketchup to impress my guests at grill-outs. — Berry, Menasha A. I like this question because most of us grew up putting ketchup on everything! I’m a big fan of relishes prepared with raw ingredients. In addition READ MORE

Julie Jilek

By now, Julie Jilek could be considered a founding member of the Fox Cities’ new creative class. The claim would surely cause the Appleton native to blush and protest, but neither make it any less true. Jilek graduated from the Minneapolis College of Art and Design, but she spent her childhood growing up in Appleton. READ MORE

Abigale Veith

Art has been a lifelong endeavor for Kaukauna artist Abigale Veith. As a child, she created elaborate dioramas and drew landscapes, but she found her calling in portrait work. “That’s where I started to really love art. I love portraits and the human form, especially the human face,” Veith says. “The human face can really READ MORE

Ceviche

Q. What is ceviche and how is it made? Is it always made with seafood and if so, what seafood works best? — Clementine, Neenah A. Ceviche (also spelled seviche, cebiche and escabeche) is a dish prepared by “cooking” seafood in an acid marinade. To the best of my knowledge, it is only made from READ MORE

Sam Luna

Sam Luna is probably most known as one half of the acoustic duo FEATherWOLF, but the Arizona native creates as many paintings as songs. FEATherWOLF fans may notice differences between Luna’s music and visual art. “I think my visual art is a lot more chaotic than the music,” Luna says. “I try to simplify the READ MORE

Gregory Frederic

Haitian-born, Green Bay-residing painter Gregory Frederic describes his work as a hybrid of styles.  “It’s almost like if Salvador Dali had a baby with Picasso,” the 31-year-old says.  Frederic paints in mostly acrylics and uses objects like hair combs to create texture on his canvas. Modern eclectic with bits of surrealistic cubism, Frederic’s work is READ MORE

Homemade Salad Dressing

Q. I would like to start making my own salad dressings to avoid unnecessary sugars and chemicals. Do you have any easy homemade recipes and techniques? — Pepper, Neenah Salad dressings are versatile, fun and easy to make. Basic vinaigrette is prepared with three parts oil to one part vinegar seasoned with salt and pepper. READ MORE

Pickling vs. Fermenting

Q. What is the difference between pickling and fermenting? — Brie, Appleton   A. The quick answer to this question is foods that are pickled are prepared by placing them into an acidic solution and foods that are fermented create their own acidic solution. Both pickling and fermenting are natural methods of preservation, both produce a READ MORE