RSSCategory: Valley Vittles

Italian Comfort Food

Italian Comfort Food

When it comes to Italian food, I go for the savory, the spicy, the adventurous. I like the tang of tomato sauce and the zesty zing of peppered dishes. I don’t want dairy creaminess and I definitely don’t want chicken. This mindset is always firmly in place as I peruse the menu. It’s not that […]

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December 1, 2017 | By More
Nitro Coffee

Nitro Coffee

When I was a kid, coffee was a blue-collar beverage for adults, and it was served one way — black. Dad, Granny, Poppy, uncles and aunts, they all drank the bitter stuff straight and preferred it quarter-floating strong. If they could see the bottom of the mug at any time before the mug was empty, […]

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November 1, 2017 | By More
Authentically Appetizing

Authentically Appetizing

Genuine is hard to define. What makes anything bona fide? Is authenticity a whim of subjectivity? In the case of food, is it dependent on a strict adherence to a specific ingredients and preparation? Sure, you’ve got to have the right ingredients to make a dish. You’ve got to cook it at the appropriate temperatures […]

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October 1, 2017 | By More
Meat-eaters delight

Meat-eaters delight

My diet turns decidedly more carnivorous as summer fades into autumn. Omnivorous through spring and summer, when the first cool breezes blow through the River Valley my tastebuds turn. The fruits and veggies that satiated through the heat just won’t cut it anymore. This is likely some vestigial urge from a time when we needed […]

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September 1, 2017 | By More
Fresh as Ozark dew

Fresh as Ozark dew

Just up Highway 7, past Dover and Pleasant View, beyond God’s Little Half Acre and Moccasin Gap, a few miles north of Cowell and Mockingbird Hill, down in a valley carved out by the Little Buffalo River, you’ll find Jasper. It’s about as close to Mayberry as you can get. And it’s not that far […]

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August 1, 2017 | By More
Raise your salad bar

Raise your salad bar

We didn’t know what to expect when we started Valley Vittles here at ABOUT. We had a few dishes in mind to feature when the idea first bubbled up, but how far could we go? How soon would we run out of good food to write about and photograph? I mean, there’s only so many […]

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July 1, 2017 | By More
Juiced

Juiced

The life force pulses through this little blue and green planet in liquid form. Sure, we terrestrial aerobic organisms require air transport for our oxygen, but liquid is the medium through which all the building blocks required for organic life move, breakdown, bond, and transport nutrients throughout our carbon-based forms. Fruit and vegetable juices are […]

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June 1, 2017 | By More
Gotta have a Whatta

Gotta have a Whatta

Across the state, Feltner’s Whatta-Burger needs no introduction. No preamble is necessary. If you’ve eaten a Whatta-Burger loaded down with all the extras and a side of onion rings or fries, you know there is nothing comparable. If you’ve never had one, there is no analogy. It tastes nothing like McDonalds or Burger King. It’s […]

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May 1, 2017 | By More
Sweet Pastels

Sweet Pastels

Pastel sweetness has been a hallmark of Easter since the 1800s when egg-shaped sugar pastries starting popping up in German immigrant bakeries. The pastries celebrated the return of “der Osterhase” or “ the Easter hare,” which soon became everyone’s favorite bunny… before Bugs of course. Since those first egg-shaped pastries, the spring saccharine scene has […]

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April 1, 2017 | By More
Laissez les bon temps rouler

Laissez les bon temps rouler

Confession time. I dearly love Arkansas and the River Valley. I love the mountains and river bottoms. I love the creeks and lakes. I love the culture. I love the people… most of them anyway. This is home. But here’s the confession: I could be persuaded to move south, way south into coastal Louisiana to […]

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March 1, 2017 | By More