Retiring teacher, coach urges Colony grads to ‘find their 68’
By Jeremiah Bartz Frontiersman.com A football coach using a hockey reference as the centerpiece for his keynote address may
Duskie Estes
14 articles
Marinated in flavor: 5 fab recipes featuring fermented foods
By Heather K. Scott • Photography by Christy Moyer Chef Duskie Estes’ culinary passions were ignited immediately after receiving an Easy
Marinated in flavor: 5 fab recipes featuring fermented foods
By Heather K. Scott • Photography by Christy Moyer Chef Duskie Estes’ culinary passions were ignited immediately after receiving an Easy
Issue No. 54: Fermented Foods in California
Photography by Christy Moyer We travel to the West Coast to talk fermented foods with wildbrine, a California-based brand
Issue No. 54: Fermented Foods in California
Photography by Christy Moyer We travel to the West Coast to talk fermented foods with wildbrine, a California-based brand
Miso-Glazed Eggplant
Recipe by Duskie Estes • Photography by Christy Moyer Made from fermented soybeans, miso has a unique fermented flavor. Salty, earthy,
Cornmeal Blini
Recipe by Duskie Estes • Photography by Christy Moyer “I’ve always been a big fan of breakfast for dinner, and
Ricotta Gnudi Amatriciana
Recipe by Duskie Estes • Photography by Christy Moyer Gnudi means “naked” in Italian, and this dish is called such because
Cornmeal Blini
Recipe by Duskie Estes • Photography by Christy Moyer “I’ve always been a big fan of breakfast for dinner, and
Ricotta Gnudi Amatriciana
Recipe by Duskie Estes • Photography by Christy Moyer Gnudi means “naked” in Italian, and this dish is called such because
Miso-Glazed Eggplant
Recipe by Duskie Estes • Photography by Christy Moyer Made from fermented soybeans, miso has a unique fermented flavor. Salty, earthy,
“I ❤️ Pigstrami on Rye" Sandwich
Recipe by Duskie Estes • Photography by Christy Moyer “This dish makes a possibly scary ingredient approachable,” says Bay Area chef
“I ❤️ Pigstrami on Rye" Sandwich
Recipe by Duskie Estes • Photography by Christy Moyer “This dish makes a possibly scary ingredient approachable,” says Bay Area chef