{"id":13903,"date":"2011-10-06T04:36:04","date_gmt":"2011-10-06T09:36:04","guid":{"rendered":"http:\/\/utnews.utoledo.edu\/?p=13903"},"modified":"2011-10-04T09:47:02","modified_gmt":"2011-10-04T14:47:02","slug":"food-writer-alumna-profiled-in-ohio-magazine","status":"publish","type":"post","link":"https:\/\/news.utoledo.edu\/index.php\/10_06_2011\/food-writer-alumna-profiled-in-ohio-magazine","title":{"rendered":"Food writer alumna profiled in Ohio Magazine"},"content":{"rendered":"

\"\"<\/a>Readers of Ohio Magazine already may noticed a tasty profile of UT alumna and longtime food writer and teacher Marilou Suszko in its October issue, in which her newest book, The Locavore\u2019s Kitchen,<\/em> figured prominently. Even given the irresistibility quotient of the recipes within \u2014 Three Onion and Cider Soup, Herb-Rubbed Flank Steak and Chocolate Red Wine Layer Cake among them \u2014 one question will have to be answered first.\t<\/p>\n

What the heck is a locavore?<\/p>\n

Suszko, who took her UT communications degree in 1978 and now lives in Vermilion, Ohio, had some initial concerns that the publisher-chosen title could be mystifying. After all, as someone whose writing has appeared in newspapers and magazines that include The Plain Dealer, Catholic Chronicle, Cleveland Magazine and Our Ohio, she values clarity in phrasing as much as in chicken stock. <\/p>\n

To be fair, a big hint comes in the book\u2019s subtitle: A Cook\u2019s Guide to Seasonal Eating and Preserving.<\/em> And locavorism \u2014 relying as much as possible on local growers for your fresh foods \u2014 is fast becoming mainstream, admitted Suszko, who pointed to the popularity of farmers markets in cities across the country. <\/p>\n

\u201cThis is the way people ate for many, many years,\u201d she said. \u201cToday the trend is appealing to the people who still remember when strawberries were a springtime-only treat. They tasted like real strawberries, they were available for a short time, then they were gone until next year.\u201d (Page 25: Roasted Strawberries With Cornmeal Pound Cake.)<\/p>\n

\"\"<\/a>

Suszko<\/p><\/div>Younger generations also are discovering the pleasures of locavorism, she added. \u201cFood is hot right now. [Page 159: Making Your Own Dried Chile Peppers.] Young people are interested in good food, and eating locally is about the easiest way to find it. <\/p>\n

\u201cIn a way, locavores are the new food snobs, but we\u2019re not exclusionary. I want as many people as possible to discover the advantages of eating locally,\u201d said the well-known food advocate. <\/p>\n

Suszko\u2019s latest book also demystifies canning, freezing, drying and other methods of preservation. The 200 recipes all have been tested and adapted to be easy as well as yummy. With memberships in Les Dames d’Escoffier and the Ohio Ecological Food and Farm Association, Suszko is a culinary teacher who knows the importance of making \u201cbest food practices\u201d accessible. \t<\/p>\n

\u201cEating is an intimate act done three times a day,\u201d she said. \u201cWhy not make it as enjoyable, flavorsome and healthy as possible?\u201d<\/p>\n

The Locavore\u2019s Kitchen<\/em> is online at ohioswallow.com\/book\/The+Locavore%E2%80%99s+Kitchen<\/a>. Suszko maintains a website at www.mariloususzko.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u2019Tis always the season to eat, according to UT alumna Marilou Suszko. Read more about her book, \u201cThe Locavore\u2019s Kitchen: A Cook\u2019s Guide to Seasonal Eating and Preserving.\u201d<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,7],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/news.utoledo.edu\/index.php\/wp-json\/wp\/v2\/posts\/13903"}],"collection":[{"href":"https:\/\/news.utoledo.edu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/news.utoledo.edu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/news.utoledo.edu\/index.php\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/news.utoledo.edu\/index.php\/wp-json\/wp\/v2\/comments?post=13903"}],"version-history":[{"count":0,"href":"https:\/\/news.utoledo.edu\/index.php\/wp-json\/wp\/v2\/posts\/13903\/revisions"}],"wp:attachment":[{"href":"https:\/\/news.utoledo.edu\/index.php\/wp-json\/wp\/v2\/media?parent=13903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.utoledo.edu\/index.php\/wp-json\/wp\/v2\/categories?post=13903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.utoledo.edu\/index.php\/wp-json\/wp\/v2\/tags?post=13903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}