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Re-freezing?

Q. What are the rules for freezing previously frozen foods? –Betty, Menasha A. Freezing is a form of temporary storage, and it is recommended to keep products frozen for a maximum of six months. Yes, I am aware that people keep products frozen in their freezers for much longer than that, but that doesn’t mean it’s READ MORE

Todd Richardson

Posted on Jan. 31, 2019 by Sarah Wells

“I always wanted to be in the art world; I didn’t know how exactly. I turned it into teaching my junior or senior year [of high school], and I decided I wanted to do that. That’s what I went to school for, to be an art teacher. And that’s what I’ve been doing for 10 READ MORE

Sweetner Swaps

Q. I’d like to reduce my sugar intake, so I’m curious if there are any sweetener swaps you would recommend? I hear a lot about agave and even applesauce as a substitute for sugar. –Abigail, Little Chute A. There are many products that can be used in cooking that can reduce or eliminate the need for READ MORE

Chef Confessions: Culinary Disasters

Q. What has been your biggest culinary disaster? –Calvin, Kaukauna A. While minor mishaps in the kitchen are pretty common for all cooks, even professionals, I haven’t had too many actual culinary disasters. The most recent one I can remember actually happened just last December when I smoked two crown roasts of pork we specially READ MORE

Patt Huss

After 30 years as a muralist, Kaukauna artist Patt Huss traded in 20-foot ceilings for canvases in 2008. She began painting representational and still life portraits, but Huss’s current passion consists of abstract works made with layers of oil paint and cold wax mixed together.  “I love it because I can build the layers,” she READ MORE

Sonja Oldenburg

Raised in a creative family, Sonja Oldenburg was introduced to the arts by her parents while growing up in Oshkosh. She was supplied with the tools to make art since she could hold a pencil. Although it was mostly scribbles at first, this was the start of Oldenburg’s art journey.  Now living in Menasha, Oldenburg READ MORE

The Perfect Biscuits

Q. Do you have any tips for getting homemade biscuits to be light and flaky? Mine always seem to come out dense. — Levi, Neenah A. Turning out beautiful baked goods can only be achieved if the recipe has the correct ratios. For example, a cookie recipe with an incorrect ratio of fat to flour READ MORE

Panko vs Regular Breadcrumbs

Q. What is the difference between Panko and regular breadcrumbs? Is one better than the other and can they be used interchangeably? – Hannah, Appleton A. Panko crumbs are breadcrumbs that are larger and coarser than standard breadcrumbs which tend to be finer. Panko crumbs are prepared using only the inside white part of the READ MORE

Zane Statz

Green Bay graphic designer and muralist Zane Statz creates work in all shapes and sizes, but his heart belongs to multistory murals.  “My main passion is large-scale work,” he says. “The bigger the canvas, the more freedom I have. It lets me be more creative.” Last fall, the St. Norbert College grad was contracted by READ MORE

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