Gourmet cook and collector preserves culinary history
Beverly Roberts of Pennsylvania Dutch background blew by hobbyist status to become a cookbook collector with about 2000 volumes. She reads each new purchase cover to cover, travels for books, attends rare auctions, and studies American culinary history from Amelia Simmons to Joe Tilden. She bakes, journals entertaining menus, and shares two standout recipes, CHICKEN TERRINE and MRS. McGEE'S DERBY PIE, reflecting a lifelong passion for cooking and table setting.
MENTIONED IN THIS ARTICLE
Beverly Roberts
Mrs. Roberts
Fort Gordon
Ground beef labeling sparks push for honesty in markets
Readers argue that markets mislabel ground beef as ground chuck round or sirloin while charging premium prices. A shift toward regulated options like ground beef chubs shows clearer labeling and USDA oversight, contrasting with back room grinding and variable fat content claims.
MENTIONED IN THIS ARTICLE
United States Department of Agriculture
Ground beef chubs offer lean labeling and vacuum packaging
The article contrasts retail ground beef with USDA inspected packed chubs produced in a packing house. It notes fat content accuracy, government inspection, vacuum plastic tubes for better keeping quality and freezing, and consumer hesitation to adopt new packaging while premium pricing persists for ground sirloin.
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