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Food

  • Kids in the kitchen
      Toddlers get a kick out of helping prepare foods
  • Recipes for cooking with kids
    Peach Dump Cake2 (15-ounce) cans sliced peaches, in syrup 1 (18.25-ounce) box yellow cake mix 1 stick ( 1/2 cup) butter, softened 1/2 teaspoon ground cinnamon or nutmeg, to taste Preheat oven to 375 degrees.
  • Slip greens into pasta for kids
    Dark leafy greens, especially the typified kale, are enjoying their season in the spotlight. It’s about time! Leafy greens are now found on menus at high-end restaurants and even some fast-food joints.
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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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