A “spring tonic” used to be a home remedy
that was supposed to cleanse your system. As grannies would say, it was
“good for what ails you.” This spring, I think I’ll take my tonic the
tasty way — with gin.
Why would Maker’s
announce that they were reducing the percentage of alcohol in their
bourbon from 45 percent to 42 percent (90 proof to 84 proof), cause an
uproar and then reverse the decision within days?
Leah Joos and Jen Lile would like you to
try new things. The chefs/owners of the newest lunch spot in East Walnut
Hills, Kitchen 452, want to introduce people to things they may not
have thought to cook at home and to taste things they think they
The Art of Food is in its seventh
year at The Carnegie in Covington, but it wasn’t until last year that I
finally hit the opening night. It really made me regret that I’d missed
the first five. What an amazing event! So I’m writing this now, while
tickets are still available.