Elizabeth Smith

Mention the start of grilling season to a diehard grill master and prepare to get an earful about how grilling is always in season. It certainly was in my house growing up. The Midwest’s unforgiving weather didn’t deter my father from firing up our grill. The frequency of grilled meats, fish and veggies at my house meant we experimented a lot with added flavors, from Cajun to Asian-influenced, smoky to sweet spices.  

Dry Rubs: Jamaican Me Hungry
If you haven’t already befriended dry rubs, it’s time. They add depth of flavor to your favorite grilled foods, but try them when you’re baking and pan-frying too. The right combination of spices can give your meal a Southern kick, an island flare or a Texas twist. Try them with beef, tofu, fish, pork chops, chicken breasts and vegetables.

Explore a wide variety of combinations and follow these guidelines for best results:... Read More

Alana Sugar

My Louisiana roots give me a deep appreciation for good food and, in particular, crab. I have fond memories of eating king crab legs, crab cakes, French Cajun creamy crab bisques and spicy crab salad. Dad used to say: “Us Cajuns get mighty crabby without our crab!” 

There are two types of crab meat: lump and claw. Lump crab comes from the leg muscles. It’s the tastiest. Claw meat is the dark meat of the crab. Both are interchangeable in recipes, but as a general rule, lump meat is used in hearty crab cakes, crab cocktails and salads. It’s a pretty white color and stands well all by itself. The less expensive claw meat can be reddish-brown and is often used in mixed dishes such as soups, dips and appetizers. 

Crab can be steamed, boiled, baked and fried (I only eat fried on very special occasions though). Soft-shell crabs are eaten whole, including the shell but otherwise just the claw or leg meat is eaten... Read More

MODESTO, CA - A Modesto wrestler earned a spot on the USA National Wrestling Team. 

James C. Enochs High School freshman Sariyah Jones, 14, traveled to Lakeland, Fla., to compete in the Body Bar National Freestyle Championships. The Body Bar Nationals, held March 10-12, is a World Team qualifier for women. 

A first place finish earns the winner a spot on the World Team and a chance to represent the United States at the World Championships in Serbia. A second place finish is the alternate position and an opportunity to represent the United States at the PanAm games in Colombia.

Jones won her way onto the world team, having to best Makenzie Bacich, from Stockton's Bear Creek, in a best of three series in the finals. Jones won the first two matches quickly, putting aside any doubt as to who would represent the United States in the 43 kg (94.75 lbs) weight class. In fact, no one was able to score a point on her during the tournament.