• La Grange's Celtic Pig food truck expands into Louisville's dining scene

    This little piggy went to market, this little piggy went home and this little piggy cried “wee wee wee” all the way to Louisville.

    The Celtic Pig, a food truck that got its wheels rolling in La Grange, is expanding their Scottish and Irish menu to a brick-and-mortar restaurant on Louisville’s bustling East Main Street.

  • Grow your best tomatoes yet

    Nothing beats the flavor of fresh-from-the-garden tomatoes. Make this your biggest and tastiest tomato harvest yet with proper planting and care.

  • Thanksgiving Fixin's

    The Oldham Era asked for your best Thanksgiving recipes, whether it was for Thanksgiving day or for leftovers. Here are some local submissions we received through email and social media.


    Appetizer Dish

    1 lb hamburger chopped up, fine cooked and drained. One can rotel tomatoes/peppers. Velveeta block and diced jalapeños. Cube cheese. Put all in crackpot on low until all cheese is melted. Serve with tortilla chips.

    Sabrina Kelley


    Leftover Turkey

  • What to do with those Thanksgiving leftovers

    References to soups show up all over the world, as far back as 2000 B.C..  The Greeks and Romans recorded various foods including soup.  People from India  mention soup in their early history.  North American Indians used maize, mushrooms. and barley in liquid soups.  Soup is considered to be the most ancient of foods.  In early times soup was called “pottage”.  To “sup” was to eat the evening meal at which soup was the meal itself.

  • Farm to Table Dinner Aug. 29


  • Preserve summer bounty by pickling

    As mankind learned to grow food, the notion that we could preserve it for future use was not far off. 

    The earliest pickles were produced by salting. People discovered that salting food in urns and pots, then burying the vessels caused the production of brine. The brine added flavor and acted as a preservative. 

  • Here today, can tomorrow

    Most people associate canning with earlier generations, but the simple process is making a comeback as more people grow their own fruits and vegetables — then realize they can’t eat everything fast enough.

    There are several methods for canning including boiling-water canning and pressure canning.

    Chris Duncan, family and consumer sciences agent for the Oldham County Extension Service, said safety is key when canning.

    Improperly canned foods can cause botulism, a deadly form of food poisoning. 

  • Restaurant adds a new flavor to La Grange

    On a scale of one to 100, the owner of La Grange's newest restaurant hopes customers will give it a 119.

    One Nineteen West Main opened the day before Thanksgiving and already has some regulars, said owner Jason Kinser.

    The menu is "American and new Southern," Kinser said, with items like a Kentucky "Haute" Brown, a catfish reuben sandwich, fried pickled okra and a black-and-bleu burger.

  • BITS & BITES: The News of Food

    The Oldham County History Center presents dinner lecture series
    Join the Oldham County History Center for a series of entertaining and educational evenings with great food and drink at the Irish Rover Too.
    Reservations are required with discounts for history center members.
    All events take place at 6 p.m. Wednesdays.

  • Uncle Bob's Cookin' SOUP

    By Bob Fortunato

    Soup is truly universal.