Schuermann to host cooking classes The Well | Opinion

From a Pillsbury bake-off to a hungry family, Emily Schuermann’s cooking is about navigating life in all of its seasons, from the ages and needs of her children to summer salads and winter comfort foods.

Schuermann has been teaching a variety of cooking classes at The Well since its opening Nov. 12, so I already knew she was a community favorite.

I wanted to learn more about her cooking philosophy and how the simple yet almost magical recipes she designs and teaches evolved.

“I have a master’s in mechanical engineering and worked in that field for six years,” Schuermann said. “When I had kids, I became a stay-at-home mom who started watching the Food Network when I was on bedrest while pregnant with my last child.”

At that point, she had a favorite recipe she made, an Asian chicken coleslaw salad she had adapted from a restaurant menu.

“I submitted

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Cooking mistakes can kill: Food safety made simple | Life-lessons

The CDC reports mistakes in the kitchen can result in serious sicknesses like food poisoning, salmonella, listeria or the norovirus. Bacteria on your countertops and germs on your hands can be the culprits. How can you make sure you’re being safe?

Whether you’re cooking up something simple or creating a masterpiece there’s some things everybody needs to know.

The WHO estimates 600 million people, fall ill after eating contaminated food. Four-hundred-twenty thousand will die from it. But you can take some steps to make sure the food you’re serving is safe.

When storing food, refrigerate or freeze groceries within two hours, after that, bacteria start to grow. Don’t taste food to see if it’s still good. If it’s after the expiration date, throw it out. You can’t taste, see, or even smell all bacteria that causes food poisoning.

Never put cooked foods back on the same plate that once held

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Like Indian food? Author to speak, give cooking demo at Hudson Library event

HUDSON, Ohio – Hudson Library and Historical Society is holding a live virtual streaming event with New York Times food reporter and cookbook author Priya Krishna.

Krishna, author of “Indian-ish: Recipes and Antics from a Modern American Family,” will speak at 7 p.m. Monday, April 18. Krishna also will do a brief cooking demonstration. It’s part of the library’s “Explore India” Month.

Krishna’s book was included among a list of best cookbooks of spring 2019 by the New York Times and Bon Appétit.

Her book is described as a loving tribute to her mother’s “Indian-ish” cooking. The culinary creations merge Indian flavors of her childhood with her global travels and inspiration from cooking shows.

Stories from Krishna – who was named to Forbes’ “30 Under 30″ in 2020 – have appeared in editions of “The Best American Food Writing.” She also wrote the college-centric cookbook “Ultimate Dining Hall Hacks.”

Copies

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