A nonprofit publication of the Kentucky Center for Public Service Journalism

NFPA: Prioritize safety at home during holiday activities; fire risk increases during Christmas

Traveling for the holidays might not be on the menu due to COVID-19, but comfort food, festive decorations, and cozy nights in are sure to lift everyone’s spirits. Unfortunately, these activities can often lead to fire, with Christmas Day and Christmas Eve as two of the top days each year for home fires caused by cooking and candles. The National Fire Protection Association (NFPA) encourages everyone...

Sabrina Lequire joins Community Trust and Investment Company in Pikeville as Wealth Advisor

Sabrina Lequire has joined Community Trust and Investment Company as a Wealth Advisor for Private Wealth Services. Andy D. Waters, President and CEO of Community Trust and Investment Company, made the announcement on Tuesday. Sabrina Lequire As a key member of Private Wealth Services, Lequire’s responsibilities include overseeing client relationships, administering trusts and assisting with legacy...

Chef John Foster: Time for reflection, recollection on why writing about cooking is rewarding, inspirational

Every year comes down to the end, a flurry of holiday celebrations, family gatherings and food. In the quiet moments between the rush there is also time for reflection and a bit of recollection. New Year’s Eve interrupts, but also reinforces that pause, making it just a little more poignant. For some, the beginning of a new chapter is far more immediate than a look back; they race ahead into...

Chef John Foster: Bourdain’s sudden death a cause for self-reflection, his legacy filled with purpose

I’ve been asked several times in the last week to comment on the passing of Anthony Bourdain. The morning the news broke I was far too stunned to say anything, and as the week progressed and the tributes poured in, I struggled to find the words to adequately express myself. It was only after some serious self-reflection that I discovered the reason for my reticence; Chef Bourdain’s life...

Chef Foster: Raw?! Unlock the culinary range of your peppers through smoking or roasting

I just spent an evening smoking trays of banana peppers to put away for another menu change, and in doing so I’m reminded as to how much more I love peppers smoked and or roasted. Raw peppers to me miss the point. They’re like a bank robber taking the safe with him, and leaving it unopened, all that potential just sitting there. Peppers are the basis for some of the richest most memorable flavors...

Chef Foster: Additions to local restaurant scene leave consumers with more culinary choices

Direct me to the nearest entrance because I’m ready. Lexington is about to get really full with restaurant options from fast food to fine dining and several new concepts in between. In my dual capacity as Chair of Sullivan University/Lexington’s Culinary program and the co-owner of The Sage Rabbit, I must say I have mixed feelings. You would think that the idea of 30 new eating and drinking establishments...

Chef Foster: Taking time to prepare a whole chicken is bigger than simply a sum of its (tasty) parts

When was the last time you bought a whole chicken? Have you fixed a roast lately, even thought about filleting a whole fish or frying one up for dinner? It seems we take our food like we take our information; in small bites, and it’s a shame that it’s come to this. I certainly understand the need for efficiency. Being a chef in one part of my life and teaching future chefs in the other makes...

Chef Foster: Rediscover authentic Irish cuisine as part of this year’s St. Patrick’s Day celebration

Forget green beer and dense soda bread, warmed over corned beef and cabbage drowning in grey water with a side of over starched potato. If that’s your St. Patrick’s vision of Irish food, and indeed the only time you eat it, then that’s pure blarney. The potato has a mixed heritage in Ireland, corned beef was beyond most people’s economic reach, and green beer…well let’s just leave it...

Chef Foster: Just what are greens and how do you cook them? It depends on where you live

Greens are a large category of vegetable that elicits passionate response when it comes to type and cooking method. What I may consider a green would be dismissed as “lettuce” in some parts of the county and certainly as less the farther south you go. This part of the country has a long and storied history with greens not only as a food source but literally as a demarcation point for class and...

Chef Foster: Giving some love to a few of the ‘lesser lights’ of late summer fare

Let’s give a little love to some of the lesser lights of summer. Enough of the tomato praise, zucchini rapture and watermelon bliss, give a shout out to the eggplant, fennel and kohlrabies of the garden, collards and kales should get a hell yes! True that there are small consumer segments who travel the farmer’s markets in search of these items, and rejoice when they score a find. But for most...

State ag department is taking applications for 2015 Farm to School Junior Chef competition

Students, sharpen those knives: The Kentucky Department of Agriculture’s Farm to School Junior Chef competition will launch its third season this spring. High school cooking teams must apply this month.   “The Junior Chef competition is a great way for kids to learn basic cooking skills and gain an appreciation for local foods,” Commissioner James Comer said. “At the same time, contestants...

Chef John Foster: Cooking shouldn’t be just more of the same; seek challenge, creativity

  So often we find ourselves in a rut, often of our own making and, in some cases, our own choosing. After all, repetition is easy, predictable and holds no real danger … just more of the same.   If we extrapolate “ruts” out to a further circle of time, it could become a life’s work, and that is something everyone and every chef especially should avoid. I often cite McDonald’s...

2013 Review: A salute to our faithful, interesting stable of regular columnists

KyForward is celebrating its third end-of-year review with you, happy that we can revisit an abundance of rich, deep content by writers who share their experiences and expertise on a regular basis. These fine writers have helped us accomplish one of our primary goals when KyForward was created – to provide a forum for a variety of voices on a wide and deep range of subjects that inform and entertain...