2 JWU students head to Germany
Two students at Johnson & Wales University in Charlotte are baking their way to Germany for the 2015 IBA Cup, an international baking competition in Munich.
Katie Vanek and Ashley Nichols, both 20, are students of award-winning baker Harry Peemoeller, and Nichols is a pastry chef at Carmel Country Club. Both will leave Sept. 10 to face teams from 12 countries.
Sign Up and Save
Get six months of free digital access to The Charlotte Observer
Healthful cooking talk and tips
More news from JWU: The Charlotte campus will join with UNC-Chapel Hill to present “Cooking for Nourishment,” a free demonstration and talk at 6 p.m. Sept. 15 in Hance Auditorium, 801 W. Trade St. Peter Reinhart and Megan Lambert of JWU will join Itzel Vasquez-Vidal of Chapel Hill’s Nutrition Research Institute in showing healthful cooking and tips. Registration is limited; sign up at www.uncnri.org.
Here’s a way to donate fresh food
The Produce Box, a Raleigh-based fresh-produce delivery service that includes Charlotte, has kicked off its second year of the Hero Box. When customers order a box, they can order a second box to be sent to organizations in their community. Those include fire and police stations, veterans organizations, schools and more. Last year, more than 365 boxes were donated. Most boxes cost between $23 and $26. Details: www.theproducebox.com.
What’s Swedish for mud bugs?
In Louisiana, they’re crawfish, but in Sweden, they’re crayfish, and they’re apparently a late-summer tradition. Ikea will celebrate its annual Swedish crayfish buffet on Sept. 18 in participating stores, including Charlotte.
Tickets are $18.99 for adults or $4.99 for kids younger than 12. You have to get tickets and a seating time (4-6 p.m. or 6-8 p.m.) in advance in the restaurant at the store, 8300 Ikea Blvd.
Vegetable mash saves time
Here’s an idea for easily working more vegetables into meals: On the weekend, boil a head of cauliflower or broccoli, or about a pound of sweet potatoes or squash. Once the vegetables are soft, cool and mash them into a puree. Add a cup or so of the puree to baked casseroles, pasta sauces, chilis, soups and more. These purees freeze well, too.
Michelle Stark, Tampa Bay Times