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Food

  • Cheez-It fans find many uses for snack
    Chocolate-covered Cheez-Its, wedding cake Cheez-Its, even a Cheez-It cocktail  … they’re all out there. Ditto for Cheez-It jewelry and even Cheez-It tattoos (would that be Cheez-tats?
  • Get hip to Brussels sprouts with 10 fresh ideas
    Not so long ago, there really was only one way to eat Brussels sprouts. It involved boiling the sprouts into oblivion.
  • Roast beets for make-ahead holiday recipe
    Beets are the perfect addition to bountiful fall feasts. They are satisfying without being heavy, and their rich ruby and golden tones add visual interest to any seasonal color scheme.
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Parade offers summer escapes this Sunday.

Parade takes us on a road trip, for food

Parade magazine will be delivered with Sunday’s print edition of The Journal Gazette. Here’s what is featured in this week’s edition:

  • Summer escape: Food explorers Jane and Michael Stern offer six road trips that will make your taste buds turn cartwheels – so fill ’er up! (One tank of gas is all you’ll need, Parade says.)
  • Your sunscreen, decoded: Perplexed by the claims plastered across the bottle? Parade asked dermatologists Cheryl Karcher and Francesca Fusco to demystify the label.
  • Soldiering on: Pat Tillman’s widow, Marie, author of a new memoir, tells how she turned the page on tragedy by looking forward and giving back.

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