Newspaper Archive of
The Julian News
Julian , California
February 17, 2010     The Julian News
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February 17, 2010

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6 The Julian News Julian and Back Country Dining 8 Winery Guide February 17, 2010 SUNDAY Pancakes. French Toast Brum:h Buffet Bacon. Sausage.Ham Variety Of Fresh Fruits 8 am - Noon. Adults Sl0 . Kids S5 . Dairy Goodies, etc. Personal Omelet Station - Cooked before your eyes Phone Orders Welcome lulian (C pAsDIeEcDo M PAN o00o7600655 lullan lulian ULIAN lulian RISTORANTE ITALIANO 765-I003 Monday, Thursday, Friday, Saturday 10:30 to 4 Sunday 11 to 4 closed Tuesday &Wednesday le'br Our lUA'h'6i, fl_ -., . FREE Gi)t withvurc L .. : Julian Tea %: 866 765 0832 TolIFree :I one block off MainSlreet www. ; lulian Wynola NMENT 6-9 MORE THAN GREAT PIZZA! ] Sunday thru Thursday Friday and Saturday [ llama - 8:00pm llama - 9:00pro I (760) 765-1004 J miles west of Julian on Hw. 78/79 J lulian Iot Prink Good Food'l Looldng {or somet, hin] unique? There i hope! lulian Mexican Food & Pizza Drive-Thru Service g for To-Go Orders Daily Mexican Food & Piz Specials Complete Dinnas & Ala-Carte Menu snm to La Piz 6Vile Sekm) OPEN 7 DAYS 11:30a.m. - 8:30p.m. 760 765-1810 2Coleman Creek Center - Julian Blocks South of Main on Washington) Beer & Wine Available Visa/Master Card Accepted _. lulian/Wynola lulian lulian/Santa Ysabel Two locations to serve you: t Julian Santa Ysabel I 2225 Main Street 21976 Hwy. 79 I (760) 765-2449 (760) 765-2400 I j] Wynola Santa Ysabel Delicious Family Style Country Food Daily Dinner Specials Homemade Meatloaf 1/2 Rack BBQ Pork Ribs New York Steak Fish & Chips or Fish Tacos w/Sauted Mushrooms Genuine Broaster Fried Chicken Shrimp Tempera 760 765 3495 2 I I am - Spm Thursday- Tuesday Clewed Wednesday Iianc Iar l:ri & Sat Mites @Ul[N UNlit IU4 Ureakft at Sam - Seen Sundy Your Location Here ( In Our Dining Grade " ...................... 13 Weeks - 8175 I I,! t , 26 Weeks. 8325 52 Weeks. 8600 1. ANIMAL ADJECTIVES: What is a group of dragons called? 2. TELEVISION: What was Norm's last name in the sitcom series "Cheers"? 3. GEOGRAPHY: Lapland is a region of what country? 4. ARTS: An eisteddfod -- a festival of music, literature and performing arts -- is held in which country? 5. ANATOMY: Where is the retina located? 6. HISTORY: Who was known as "The Iron Chancellor"? continued on page 15 Mcflday Ialf Cfl I=ntree $eial Tuesday All Uay Iappy ieur Thursday flash 13iltk I lhe Chicken Shack The Kitt;hcn DIVA By Angela Shelf Medeari African Recipes, American Kitchens In 1992, I started writing my first cookbook, "The African-American Kitchen." I decided that writing cookbooks would not only be a way of preserving my family's recipes, but also a culinary exploration and celebration of my heritage. I also wanted to examine the effect of slavery on the food, culture and the cooking techniques of the lands whereAfricans were enslaved. Italian, German, Swedish, French, English, Mexican, Asian and countless other nationalities introduced the foods of their homeland to America. African- Americans also have a wonderful cuisine that is rooted in Africa and eaten around the world. Because many African captives were put to work as cooks, African slave chefs created one of the first "fusion" cuisines. African slave cooks creatively combined ingredients, techniques and foods similar to those they used in Africa with the culinary traditions of the places where they were enslaved. In many West African dialects, gumbo means okra, peanuts are called goobers and sesame is called benne. Some of the African names for these foods are still used today. The seedlings for these lnd other crops were often transported from Africa on slave ships. The African captives knew how to make the plants grow and how to cook and season the produce. The success of the early South Carolina rice crops were due, in large part, to the knowledge African slaves had about the planting and cultivation of the grain. Part of the legacy of African- American cuisine can be found in a simmering pot of spicy okra gumbo, in a delicious handful of peanuts, in a steaming bowl of black-eyed peas and rice on a cold New Year's Day, continued on page 14