Contact for Reprint Rights
- Market Served: Metropolitan Area
- Address: 201 W Main Street, Suite 101, Durham, NC 27701
- Phone: (919) 286-1972
More by Joyce Clark Hicks
For kids with food allergies, Disney doesn't have to be a dragnew
Turns out Disney is one of the most accommodating places for kids with food allergies.
Allergen-Safe Soup From Holiday Leftoversnew
Soups are forgiving vessels for holiday leftovers. You can add or subtract vegetables and spices, use broth or water and decide the amount of meat to include.
INDY Week |
Joyce Clark Hicks |
12-15-2011 |
Food+Drink
Preparing for an Allergen-Free School Yearnew
There's little that strikes fear in the heart of parents of children with food allergies like the start of a new school year. That was certainly the case for me five years ago when I packed the backpack of my son, who is allergic to nuts, loaded up his inhaler, Benadryl and EpiPen for the first week of kindergarten.
INDY Week |
Joyce Clark Hicks |
08-15-2011 |
Food+Drink
Tags: Allergies
More by INDY Week
The Hart is a Lonely Brothernew
Kevin Hart is one of comedy's biggest stars—so where's the critical love?
Tags: Kevin Hart, comedy
The soft art of D.C. Hardcorenew
An exhibit at CDS shows us the early days of Washington D.C.'s hardcore scene
Tags: D.C. hardcore
Searching for the self-sufficient soul of basketball in the local semipro circuitnew
In the Tobacco Road Basketball League it's clear that the players and their love of the game is the answer.
A Goat Cheese Primernew
What most people think of as goat cheese— chèvre—is a simple, fresh cheese that is versatile and freezes well. However goat milk can be used to make a huge array of cheeses, says Kathryn Spann, co-owner of Prodigal Farm in Rougemont, including styles that can't be made with cow milk...
INDY Week |
Lisa Sorg |
03-26-2014 |
Food+Drink
Tags: goat cheese
How to win a hot pepper-eating contest (and still lose)new
Our very own Music Editor, Grayson Haver Currin shares the trials and tribulations of his latest victory.
INDY Week |
Grayson Haver Currin |
03-05-2014 |
Food+Drink
