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Friday, May 29, 2015


Ketchup, cheese key additions for many

How did your parents get you to eat things you weren’t sure you liked? Did they, or perhaps you, use ketchup or melted cheese to make things taste better. Editor Don Whitten takes a humorous look at the practice that continues today. (September 15, 2014, Page 4)

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    Letters to the Editor

    Randy Knight writes to remind everyone to give thanks for farmers on Thanksgiving. (November 27, 2013, Page 4)

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      Sometimes, doctors give you news you like

      Looking for a shocking headline? How about “Bacon – The Next Health Craze?” Editor Don Whitten takes a look into Dr. John Salerno’s diet suggestions that include several items, led by bacon, that aren’t on many good-for-you lists. (April 4, 2013, Page 4)

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        How do you decide if food is still good?

        What’s the measuring stick for food still being good at your house. The “smell” test? The “date” test? Editor Don Whitten has seen both used well through the years, but now relates that we need to use a combination of both, plus some other information, to make sure our food is safe and isn’t wasted. (March 25, 2013, Page 4A)

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          Menu measure offers food for thought

          News Editor Jonathan Scott takes a look at Senate Bill 2687, concerning menu-labeling of food we purchase and eat, in relation to Sunshine Week and its slogan, “Open government is good government.” (March 15, 2013, Page 4A)

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            For variety and good eatin’, consider Mr. Catfish

            Perhaps you recall Bubba Blue telling Forrest Gump all the ways shrimp could be cooked and served. Shrimp has nothing on one of our local products – Mississippi pond-raised catfish – as Editor Don Whitten writes in a column about catching and eating the fish that’s being honored this month. (August 8, 2011, Page 4)

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              Too much of a good thing isn’t so good

              It’s sobering to think that at some point in our lifetimes, a dear friend might turn on us some day. Local columnist Deidra Jackson talks about some of those friends – holiday food and drink – and how she’s dealing with them. (December 9, 2010, Page 4)

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                A few fresh take on the after school snack

                New snack recipes are offered up for the fast approching school year. (July 14, 2010, Page 6)

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                  Rock ‘n’ roll chef Charles Owens

                  EATING WELL — Contributing writer Lisa Howorth takes us behind the scenes of cooking for the stars as she writes about Charles Owen, chef for the stars. Owens describes his “normal” day, talks about clients like Lynyrd Skynrd and Lady Gaga, and even shares a recipe for chicken and sausage gumbo in the Eating Well section cover story. (March 24, 2010, Page 1B)

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