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    <title>Living</title>
    <category>Living</category>
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    <description>Latest local news from The Durango Herald.</description>
    <lastBuildDate>Mon, 24 Aug 2026 04:28:04 -0600</lastBuildDate>
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        <link>https://tcr.durangoherald.com/pull-up-to-the-window-please-for-a-glimpse-of-an-american-icon-the-drive-thru/</link>
        <title>Pull up to the window, please, for a glimpse of an American icon: The drive-thru</title>
        <description>A drive-thru coffee and donut shop the Donut Hole is seen in Los Angeles in November 1970. David F. Smith/AP File Photo WASHINGTON – Full disclosure: this should really be two tales. How better to pay tribute to the natural...</description>
        <pubDate>Mon, 17 Aug 2026 13:39:29 -0600</pubDate>
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        <content:encoded><![CDATA[A drive-thru coffee and donut shop the Donut Hole is seen in Los Angeles in November 1970. David F. Smith/AP File Photo WASHINGTON – Full disclosure: this should really be two tales. How better to pay tribute to the natural and perhaps inevitable combination of two distinctly American icons: fast food and cars?Those two massive sociological forces had already joined up, Voltron-style, early in the 20th century with the development of the drive-in restaurant – that classic scene evocative of “Happy Days” where customers sat in their cars while servers (ideally on skates) brought out food that was consumed on site from window trays.A customer receives her burger and fries from the drive-thru at In-N-Out Burger on Friday, June 11, 2010, in the Hollywood area of Los Angeles. Adam Lau/AP File PhotoBut the real innovation dates to the late 1940s and is the brainchild of either (depending on which source you trust) an In-N-Out Burger in California in 1948 or Red's Giant Hamburg in Springfield, Missouri in 1947. (In comparison, the first reported drive-thru in Europe didn't open until 1985 in Dublin.)By the mid 1960s, this had mushroomed into a robust American market, spawning imitators and innovators. Jack in the Box pioneered the drive-thru exclusive restaurant with no indoor seats and no parking – and a talking mechanical clown to take your order. In Western states, residents of a certain age will recall the Wienershnitzel chain with its distinctive A-frame structures specially built with a tunnel down the middle for cars.The innovation sparked unexpected knock-on developments. Restaurant menus shifted heavily toward sandwiches, fries, chicken strips and other portables that could be consumed on the go. The cars themselves adjusted over the years to accommodate larger and larger drink holders. What sociological (and nutritional) impact this has all had on the actual consumers would be the subject of a much longer essay.A Jack in the Box restaurant is shown in Los Angeles in November 1970. David F. Smith/AP File PhotoThe innovation hasn't stopped. Modern drive-thrus have evolved into tightly coordinated multi-lane affairs. At Chick-fil-As around the country, actual humans with electronic tablets now stand – breathing in exhaust fumes all day – to ensure a seamless ordering process with no mechanical speaker garbles.The drive-thru, with its distinctly American creative spelling, has become woven into the fabric of the culture. It has been enshrined in the Smithsonian Museum of American History and has played a memorable role in recent and successful Presidential campaigns.As one historian put it, somewhat pointedly: “The drive-in was less a pure novelty than an expression of great American passions that go hand in hand: speed, efficiency and, sometimes, laziness.”A customer orders a meal at a drive-thru at McDonald's restaurant in Palo Alto, California, Wednesday, Oct. 18, 2006. Paul Sakuma/AP File Photo]]></content:encoded>
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        <link>https://tcr.durangoherald.com/pamela-anderson-recommends-watermelon-granita-for-a-cool-no-fuss-summer-dessert/</link>
        <title>Pamela Anderson recommends Watermelon Granita for a cool, no-fuss summer dessert</title>
        <description>This cool treat outside is great on a hot day</description>
        <pubDate>Mon, 10 Aug 2026 13:30:30 -0600</pubDate>
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        <content:encoded><![CDATA[This image released by Voracious shows a recipe for watermelon granita from the cookbook “I Love You” by Pamela Anderson. (Ditte Isager/Voracious via AP)Ditte IsagerThis cool treat outside is great on a hot dayMy cookbook “I Love You” began as a box of recipe cards: a housewarming gift for my sons, inspired by our homegrown traditions and world travel.Since I don't have a strong sweet tooth, dessert for me is more about being social and having something to share over cards, tea and coffee. A treat for the kids and their friends.This image released by Voracious shows the cookbook “I Love You” by Pamela Anderson. (Voracious via AP)This Watermelon Granita is something beautiful to pull out at a barbecue – either in paper cups or in crystal glasses on a long picnic table outside … the dessert itself is pretty enough.Not all my dinners end in dessert, but I like to make sure all senses are firing, and a cool treat outside on a hot day is always appreciated.Watermelon GranitaServes 4 to 6Ingredients6 cups diced seeded watermelonJuice of 1 lemon⅓ cup granulated sugarDirectionsCombine the watermelon, lemon juice and sugar in a blender and puree on high speed for 1 minute. Strain through a fine-mesh sieve into a 9-by-13-inch baking pan. Cover and freeze for at least 2 hours.Use a fork to scrape the frozen mixture to create tiny ice crystals. Return to the freezer and continue checking and scraping every 30 minutes or so until the granita is completely frozen as beautiful flaky crystals. Serve in little bowls.___Pamela Anderson, author of “I Love You,” is an actress, activist, and lifelong cook and homemaker. Above all else, she says, being a mother to sons Brandon Thomas Lee and Dylan Jagger Lee has been her greatest source of pride.Excerpted from “I Love You” by Pamela Anderson. Copyright (copyright) 2024 by Anderson Media Company, LLC. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.]]></content:encoded>
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        <link>https://tcr.durangoherald.com/a-simple-no-cook-tomato-sauce-for-peak-summer-heat-from-meryl-feinstein/</link>
        <title>A simple no-cook tomato sauce for peak summer heat, from Meryl Feinstein</title>
        <description>You can use any flavorful tomato in this recipe</description>
        <pubDate>Mon, 03 Aug 2026 11:24:40 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=058C6C23-0EFB-53A7-84AC-86FFD0E3402F&#038;function=cropresize&#038;type=preview&#038;source=false&#038;q=75&#038;width=1200&#038;x=0.05625&#038;y=1.0E-5&#038;crop_w=0.88875&#038;crop_h=0.99999" />
        <content:encoded><![CDATA[This image released by Voracious shows a recipe for no-cook tomato sauce from “Pasta Every Day” by Meryl Feinstein. Nico Schinco/Voracious via APYou can use any flavorful tomato in this recipeWhen tomatoes are at their peak – and it's too hot to turn on the oven – this simple, no-cook sauce from my cookbook “Pasta Every Day” is what I come back to time and again. It's often called pomodoro crudo and served with very thin spaghetti, though you'll find many variations, including those with onions, capers, olives and local cheese.In that spirit, don't hesitate to make this your own.You can use any flavorful tomato here, from heirloom to plum to cherry. Remove the skins and seeds of the larger varieties if you'd like, or keep it rustic and leave them intact (I prefer the latter). The pasta will soak up the garlicky tomato juices over time, meaning it makes for great (dare I say better?) leftovers and picnic fare.This cover image released by Voracious shows the cookbook “Pasta Every Day” by Meryl Feinstein. Voracious via APNo-cook Tomato & Basil SauceServes 4 (enough for about 22 ounces of fresh pasta or 16 ounces of dried pasta)Ingredients2¼ pounds ripe, small tomatoes4 garlic cloves, finely chopped1½ loosely packed cups fresh basil leaves, roughly torn, plus more for servingKosher salt1/3 to 1/2 cup high quality extra-virgin olive oil, plus more for servingFinely grated Parmigiano-Reggiano or Pecorino Romano, for serving (optional)Prepare the sauceHalve or quarter the tomatoes and combine with the garlic and basil in a large serving bowl. Season generously with salt, then drizzle in the oil. Stir to combine. Leave the sauce to sit, covered, for at least 1 hour, ideally in a warm, sunny place.To serveCook your pasta of choice to your liking – this is not a time for undercooking and finishing in the sauce. Add the pasta to the sauce and stir to combine. Finish with another drizzle of oil, more basil and a shower of cheese if you'd like. If you can bear it, let the pasta marinate in the sauce for 15 minutes before serving.TipIf using larger tomatoes, I often peel and seed them before chopping. To do so, bring a pot of water to a boil and fill a large bowl with ice water. With a paring knife, score the bottoms of the tomatoes with a small X, just piercing the skin. Drop them into the water and cook until the skin near the X starts to loosen, about 2 minutes. Use a slotted spoon to transfer them to the ice bath. When the tomatoes are cool, peel away the skins. Remove the pulp and seeds and roughly chop the flesh.___Meryl Feinstein is a chef, pasta maker and food writer. She founded Pasta Social Club and lives in Washington, D.C., where she teaches pasta-making workshops. She was the Resident Pasta Maker on the online site Food52.Excerpted from “Pasta Every Day” by Meryl Feinstein. Copyright (copyright) 2023 by Meryl Feinstein. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.]]></content:encoded>
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        <link>https://tcr.durangoherald.com/kat-lieu-uses-black-sesame-and-miso-for-an-asian-spin-on-rice-krispie-treats-2/</link>
        <title>Kat Lieu uses black sesame and miso for an Asian spin on Rice Krispie Treats</title>
        <description>This image released by Voracious shows a recipe for black sesame and brown butter rice krispie treats from the cookbook “108 Asian Cookies” by Kat Lieu. Charity Burggraaf/Voracious via AP In her book “108 Asian Cookies,” Kat Lieu shares a...</description>
        <pubDate>Mon, 27 Jul 2026 10:45:39 -0600</pubDate>
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        <content:encoded><![CDATA[This image released by Voracious shows a recipe for black sesame and brown butter rice krispie treats from the cookbook “108 Asian Cookies” by Kat Lieu. Charity Burggraaf/Voracious via AP In her book “108 Asian Cookies,” Kat Lieu shares a recipe for Black Sesame-Brown Butter Rice Krispies Treats. She was inspired by her mother, who loved making traditional Rice Krispies Treats. Lieu throws in an Asian twist by adding the black sesame seeds and sesame paste to the classic marshmallows, butter and Rice Krispies. She also adds red miso. Optional freeze-dried strawberries or haw flakes add extra flavor. Lieu says the treats are easy to make and offer a chewy texture with a unique gray-black color.I make these Black Sesame-Brown Butter Rice Krispies Treats, excerpted from my book “108 Asian Cookies,” with my mother in mind.Growing up, I ate my fair share of Rice Krispie Treats because they were one of the few Western sweets my mom made over and over again. Maybe it was because they were so easy to make and helped her feel a little closer to the typical mothers we saw on American sitcoms and primetime TV. Or maybe she just liked their chewiness.But for whatever reason, my mom never gave her Rice Krispies Treats an Asian spin. She always followed the recipe directions on the cereal box to a T.But she loves black sesame desserts, especially sweet black sesame soup. As a child, I remember her telling me how black sesame would keep our Chinese hair black and long. We both have short hair peppered with gray now, but we still have a thing for desserts that sport a lovely shade of gray or black.This cover image released by Voracious shows the cookbook “108 Asian Cookies” by Kat Lieu. Voracious via APBlack Sesame and Brown Butter Rice Krispie TreatsMakes 12 to 16 Rice Krispie TreatsStart to Finish 55 minutesIngredients6 tablespoons unsalted butterOne 12-ounce bag mini marshmallows1/4 cup black sesame seeds2 1/2 tablespoons black sesame paste1 teaspoon red miso6 cups Rice Krispies cereal1/3 cup freeze-dried strawberry slices or haw flakes (optional)Directions1. Crumple, then uncrumple a large sheet of parchment paper and use it to line a 9-inch-square cake pan with some overhang. Smooth and press down the parchment paper with your hands. Alternatively, generously grease the baking dish with butter or toasted sesame oil.2. To make the brown butter, melt the butter in a heavy saucepan or pot over medium heat while whisking continuously until the butter foams, the foam subsides, the butter is golden, and brown (not black) bits form on the bottom, at least 5 minutes. You're looking for a nutty aroma and not a burnt smell. Reduce the heat to low and add the marshmallows. Stir until the marshmallows have melted into one thick fluff, like foamy, melty mozzarella cheese, a few minutes. There should be no lumps of marshmallow. Add the black sesame seeds, black sesame paste, and miso and mix to combine. Turn off the heat and dump in the cereal, about 2 cups at a time, while stirring; if you like, add the freeze-dried strawberries or haw flakes as well. Stir and mix with a spatula or wooden spoon until all the ingredients are thoroughly coated with gray-black melted marshmallows.3. Transfer the mixture to the prepared pan and flatten into a leveled square. I find it easier to do this with a layer of parchment paper on top and pressing down with a fondant smoother. You can also use a greased spatula or your clean hands when the mixture is cool enough to touch.4. Cover and let it rest on the counter at room temperature for about 30 minutes to let the mixture set. Then, use a sharp knife to cut into 12 to 16 equal pieces.___Kat Lieu is a food writer, recipe developer, content creator, and founder of the popular online group Subtle Asian Baking, which aims to spread the love of Asian baking and fundraises for Asian American and Native Hawaiian-Pacific Islander communities. She lives in Renton, Washington.Excerpted from “108 Asian Cookies” by Kat Lieu. Copyright (copyright) 2025 by Kathleen Lieu. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.]]></content:encoded>
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        <link>https://tcr.durangoherald.com/this-smoky-fire-kissed-beef-tenderloin-with-herb-butter-comes-from-canal-house/</link>
        <title>This smoky, fire-kissed beef tenderloin with herb butter comes from Canal House</title>
        <description>This image released by Voracious shows a recipe for beef tenderloin from “Canal House: Cook Something: Recipes to Rely On” by Christopher Hirsheimer &amp; Melissa Hamilton. Voracious via AP We love the lively heat and distinctive smokiness from cooking over...</description>
        <pubDate>Mon, 20 Jul 2026 13:22:36 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=17F48E22-C288-5C9D-AF05-C5ABDC107B10&#038;function=cropresize&#038;type=preview&#038;source=false&#038;q=75&#038;width=1200&#038;x=0.05625&#038;y=1.0E-5&#038;crop_w=0.88875&#038;crop_h=0.99999" />
        <content:encoded><![CDATA[This image released by Voracious shows a recipe for beef tenderloin from “Canal House: Cook Something: Recipes to Rely On” by Christopher Hirsheimer & Melissa Hamilton. Voracious via AP We love the lively heat and distinctive smokiness from cooking over a bed of glowing red and white-hot coals any time of the year, which is why we have a whole chapter on grilling in our cookbook “Canal House: Cook Something.”We are partial to charcoal grilling in a kettle grill, but if we are short on time or feeling a little lazy, we'll fire up the gas barbie (less fun, less flavor, but more controllable). Either way we follow a few basic tenets when we get our grill on.Stick by the grill and pay close attention. Flare-ups happen fast, and the black carbon coating from grilling directly over fire tastes acrid. Tame unwanted flames not with a water spray bottle, but by moving the food to a cooler spot on the grill, or by taking it off the grill until the coals quiet down. Resist fussing with food on the grill until grill marks are well established; this helps reduce sticking. Grilling well requires making friends with fire and being a good companion.When we're grilling a hunk of meat, we usually keep the seasonings quite simple to begin, then slather on some flavorful compound butter at the end.Grilled Whole Beef TenderloinServes 12IngredientsCompound Herb Butter:½ pound (2 sticks) room-temperature salted butter½ cup chopped fresh herbs (one or a combination of your favorite herbs)1 small finely chopped shallot or trimmed scallion1 minced garlic cloveSaltFreshly ground black pepperGrilled Tenderloin:1 whole beef tenderloin, 6 to 7 pounds1 to 2 tablespoons extra-virgin olive oil2 to 3 tablespoons coarsely ground black pepperSaltThis image released by Voracious shows the cookbook “Canal House: Cook Something: Recipes to Rely On” by Christopher Hirscheimer & Melissa Hamilton. Voracious via APDirectionsBeat the butter in a medium bowl with a wooden spoon until smooth and creamy. Add the herbs, chopped shallot or scallion, and minced garlic. Season with salt and freshly ground black pepper, and stir until well combined. You should have about 1 cup of herb butter.Pat the tenderloin dry with paper towels. Using a sharp knife, trim off any fat. Slide the blade under the long silvery membrane, trimming it off. Fold under about 6 inches of the thin end of the meat, which should make it about as thick as the rest of the filet so it will cook evenly. Tie the tenderloin into a neat package with kitchen string, then rub it all over with oil. Rub with pepper, pressing it into the meat, and season with salt.Prepare a medium-hot charcoal or gas grill. Grill the filet over the hottest part of the grill, turning it once a brown and charry crust develops. Brown all over, then move it to a cooler spot on the grill to finish cooking until the internal temperature reaches 120°F for rare and 130°F for medium-rare. Grilling time will vary depending on your grill and the heat. Start checking the internal temperature after 20 minutes.Let the tenderloin rest on a cutting board for 15 minutes. Snip off the string, slice the meat and serve warm with a smear of Compound Herb Butter. Or let it cool, wrap and refrigerate for up to 3 days before serving it cold and sliced.___Melissa Hamilton is a food stylist and cofounder of Canal House. She previously worked at Saveur as the test kitchen director and food editor, and worked in the kitchens of Martha Stewart Living and Cook's Illustrated. She was the cofounder and first executive chef of Hamilton's Grill Room in Lambertville, New Jersey.Christopher Hirsheimer is an award-winning photographer and cofounder of Canal House. Her experience includes establishing a publishing venture, running a culinary and design studio, and publishing an annual series of three seasonal cookbooks titled Canal House Cooking.___Excerpted from “Canal House: Cook Something” by Christopher Hirsheimer & Melissa Hamilton. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.https://www.hachettebookgroup.com/titles/melissa-hamilton/canal-house-cook-something/9780316268257/plens=voracious]]></content:encoded>
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        <link>https://tcr.durangoherald.com/a-hot-dog-reuben-is-the-deli-classic-you-didnt-expect-to-make-in-an-air-fryer/</link>
        <title>A hot dog Reuben is the deli classic you didn’t expect to make in an air fryer</title>
        <description>This image released by Voracious shows a recipe for Reuben hot dogs from “The Instant Air Fryer Bible” by Bruce Weinstein and Mark Scarbrough. Eric Medsker/Voracious via AP Here’s a whimsical take on a classic deli sandwich, made with hot...</description>
        <pubDate>Mon, 13 Jul 2026 09:09:00 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=DCBCC72E-DA19-5709-9FBE-CB679DCEB2BB&#038;function=cropresize&#038;type=preview&#038;source=false&#038;q=75&#038;width=1200&#038;x=0.05625&#038;y=1.0E-5&#038;crop_w=0.88875&#038;crop_h=0.99999" />
        <content:encoded><![CDATA[This image released by Voracious shows a recipe for Reuben hot dogs from “The Instant Air Fryer Bible” by Bruce Weinstein and Mark Scarbrough. Eric Medsker/Voracious via AP Here's a whimsical take on a classic deli sandwich, made with hot dogs rather than the more standard corned beef, from our cookbook “The Instant Air Fryer Bible.”Any hot dog will do – beef, pork, turkey even vegan hot dogs – although the best results are had with more standard, backyard-barbecue dogs, rather than fancier varieties.You probably never thought you'd be making sandwiches in an air fryer when you bought the machine. You thought you'd be making French fries, sure. You might have thought you'd be making crunchy sides like steak fries. You might even have thought about crispy fish sticks. But sandwiches?Yep! The air fryer can toast bread evenly and quickly, giving even classic deli sandwiches a delectable crust without burning or melting the ingredients inside.Change up this recipe by substituting drained kimchi for the sauerkraut, swapping out the Swiss for Gruyère or Comté, and/or substituting thin, link-like brats for the hot dogs.This cover image released by Voracious shows “The Instant Air Fryer Bible” by Bruce Weinstein and Mark Scarbrough. Voracious via APHot Dog ReubenMakes 2 Hot Dog ReubensIngredientsFour 1-1/2-ounce hot dogs4 slices of rye breadOlive oil spray1/4 cup Russian dressing2/3 cup squeezed-dry purchased sauerkrautFour 1-ounce slices of Swiss CheeseDirections1. Set the machine to air fry. Set the temperature to 400°F and the time to 20 minutes (which will be a little more than you need). Press start.2. When the machine beeps, indicates to add food, or is heated to the proper temperature, set the hot dogs in a single layer in the basket or on the tray. Because you're working with only two sandwiches, you'll only need one tray in toaster-oven style machines. Set it in the middle rack.3. Air-fry undisturbed until hot and sizzling, about 4 minutes. Use nonstick-safe kitchen tongs to transfer the hot dogs to a cutting board. Keep the machine going. Split the (hot!) hot dogs in half lengthwise.4. Generously coat one side of each slice of bread with olive oil spray. Set two slices oiled side down on a cutting board. Top each with an even coating of 2 tablespoons of dressing, four hot dog halves, half of the sauerkraut and two slices of cheese. Smear the remaining dressing over the not-oiled side of the remaining two slices of bread, then set them oiled side up on top of the sandwiches.5. Use a nonstick-safe spatula to transfer the sandwiches to the air fryer. Use separate trays or work in batches as necessary. Air-fry, turning once after 4 minutes but otherwise ignoring any TURN FOOD indicator, until golden brown and visibly crunchy at the edges, about 7 minutes.6. Turn off the machine and use that same spatula to transfer the (hot and messy!) sandwiches to a fine-mesh wire rack to cool for a couple of minutes. Have plenty of napkins on hand.___Bruce Weinstein and Mark Scarbrough are the authors of “Cold Canning” and more than 35 other cookbooks, including “The Instant Pot Bible” series. They live in rural Connecticut.Excerpted from “The Instant Air Fryer Bible” by Bruce Weinstein and Mark Scarbrough. Copyright (copyright) 2022 by Bruce Weinstein and Mark Scarbrough. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.]]></content:encoded>
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        <link>https://tcr.durangoherald.com/whats-the-perfect-american-hot-dog-depends-where-you-grew-up/</link>
        <title>What’s the perfect American hot dog? Depends where you grew up</title>
        <description>Three dressed mini hot dogs are displayed at Hot Dog Ranch in Pittsfield, Massachusetts, in June 2026. Katie Workman via AP Few foods feel more American than the hot dog, a mainstay at ballparks, street carts and Fourth of July...</description>
        <pubDate>Fri, 03 Jul 2026 09:14:24 -0600</pubDate>
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        <content:encoded><![CDATA[Three dressed mini hot dogs are displayed at Hot Dog Ranch in Pittsfield, Massachusetts, in June 2026. Katie Workman via AP Few foods feel more American than the hot dog, a mainstay at ballparks, street carts and Fourth of July barbecues.But to simply call hot dogs “American” is to miss a whole lot of nuance, and potentially offend local connoisseurs across the country. How to prepare and eat a hot dog is a matter of regional pride.Which is the best? The answer is probably the one you grew up with.Here are just some of the forms a hot dog can take across the U.S.:NYC and Chicago are hot dog townsThroughout New York City, you can still find carts selling boiled hot dogs (Sabrett's and Nathan's are two of the big names.) These boiled hot dogs are affectionately known as “dirty water dogs,” though the dirty water is actually a spiced brine that keeps the wieners hot in stainless steel tanks.A classic NYC dog is usually served with sauerkraut, spicy brown mustard and Onion Sauce, which features sliced onions in a spiced, tomato-based sauce.“There's something about a simple, extra snappy, extra salty dog nestled in a fluffy bun that brings me a ton of joy,” says Isabel Tzeng, a ceramicist in New York City and a fan of the classic New York dog.She makes an annual pilgrimage to the original Nathan's Famous hot dog location on the Coney Island boardwalk. Nathan's holds its well-known annual hot dog eating championship there each July 4.A fan puts sports peppers on a hot dog at Wrigley Field before the opening day baseball game between the Chicago Cubs and Milwaukee Brewers in Chicago on March 30, 2023. Erin Hooley/AP File PhotoOver in Chicago, software engineer and city native Zach Cmiel likes his dogs with the full Chicago-style toppings: “mustard, neon relish, onion, tomato, pickle, sport pepper (a type of pickled pepper) and celery salt.”Chicago-style hot dogs are grilled over an open flame. The steamed buns almost always have poppy seeds. No ketchup is allowed.Cmiel cites Gene and Jude's, Guthrie's Tavern and The Wiener's Circle as his lifelong go-to places. At The Wiener's Circle, the dogs are grilled until blackened and split. While you're ordering, you can expect to be yelled at by the staff, and you are allowed to respond in kind. The hot dogs aren't the only things charred and scruffed at The Wiener's Circle.Unique hot-dog cultures in Cincinnati, Detroit and other citiesCincinnati is another hot dog capital. You'll find theirs topped with chili (finely textured, all meat, no beans), mustard and onions, and then a mountain of shredded cheese. The perfect Cincinnati dog is topped so heavily with cheese you can't see what else is beneath it.Detroit-style dogs feature Coney sauce – a beanless beef chili or meat sauce – and again mustard and onions. Not too far away, in Flint, Michigan, there's a Coney dog with a dry crumbly meat sauce, as opposed to the soupier meat sauce served up in Detroit.A young fan eats a hot dog before a baseball game between the Chicago White Sox and the Houston Astros, in Chicago on June 9, 2015. David Banks/AP File PhotoKC barbecue and Southwestern spices add kickIn Kansas, you might find yourself in a hot dog argument (and who are we kidding? You might find yourself in a hot dog argument in any of the 50 states). One camp says their Reuben-style franks should be the official Kansas-style hot dogs, while others lean into the state's barbecue heritage and think the perfect dog is topped with burned ends, Kansas City-style barbecue sauce and something crunchy like frizzled onions.The Sonoran hot dog, popular in Arizona, got its origins in Mexico and features a bacon-wrapped wiener, hot pinto beans, grilled and raw onions, diced tomatoes, mustard, jalapeno salsa, and mayo or crema. It is served on a soft, sweet, canoe-like Mexican roll called a bolillo.Elsewhere, West Virginians love their “slaw dogs,” especially when ordered “all the way” with a meaty, beanless chili, coleslaw and chopped onions.“Any type of chili is a bonus and I'll take slaw if that's available,” says Boo Phillips of Chapel Hill, North Carolina, though he acknowledges that “half of it will end up on my lap.” He makes a point of eating hot dogs whenever he travels, but is a big fan of Bill's Hot Dog Stand closer to home, in Washington, North Carolina, established in 1928. And he's very anti-ketchup.Different eateries have their own takes on the hot dogPittsfield, Massachusetts, has a mini but quite specific hot dog culture. At Hot Dog Ranch (94 years and counting), veteran cook Jordan Adams says the bestselling all-beef “everything” dog is served with a secret-recipe Coney sauce (that beanless meat chili) that's mixed up every few days by one hand-picked employee before the shop opens.It's also got yellow mustard and chopped onions. The franks are about 4 inches long.Upstate New York boasts a robust hot dog culture. At Nick Tahou's Hots, a Rochester hot dog mecca since 1918, the Garbage Plate is a mountain of food including baked beans, home fries, hot dogs, mustard and a heavily spiced thick meat ragu. It is most classically consumed with buttered bread and macaroni and cheese. And I'm guessing maybe an antacid after.In Tonawanda, a suburb of Buffalo, Ted's Hot Dogs kind of mashes the dogs against the grill grates until they are squished, charred and crusty. Not as juicy as other methods, but a treat for those who like grilled food unmistakably grilled. They're served with a house-made hot sauce.Baltimore has frizzled hot dogs, which are split and fried in oil. Washington, D.C., has large, crunchy, spicy half-smokes.The $1.50 Costco dog unites them allThere is one beloved mainstay across the country.“My favorite hot dog EVER is the humble Costco hot dog,” says Tzeng, who says she has eaten them at Costcos around the world. “This is the hot dog of the people, the great equalizer.”Costco's hot dog and drink special costs $1.50, and has since the 1980s.However you dress yours, the hot dog remains one of the great democratic foods – cheap, fast, infinitely adaptable, and capable of inspiring the kind of loyalty usually reserved for sports teams and family recipes. Argue about toppings all you want. That's kind of the point.__Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be reached at Katie@themom100.com.]]></content:encoded>
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        <link>https://tcr.durangoherald.com/the-backyard-grill-is-americas-new-therapy-session/</link>
        <title>The backyard grill is America’s new therapy session</title>
        <description>The Zen Griller has figured out something the rest of us missed</description>
        <pubDate>Tue, 30 Jun 2026 15:34:39 -0600</pubDate>
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        <content:encoded><![CDATA[Turns out the most relaxed person at your cookout isn't the one holding a drink. It's the one holding the tongs. Depositphotos via APThe Zen Griller has figured out something the rest of us missedFor a growing number of Americans, self-care doesn't look like a meditation app or a structured morning routine. It looks like standing over a hot grill at the end of a long week, not to impress anyone or perfect a technique, but simply to exhale. A recent survey puts a name to something millions of people have quietly been doing for years: treating the grill not as a performance, but as a release.The findings reframe what it means to cook outdoors. For decades, backyard grilling carried a particular image: the competitive cook, the technique obsessive, the person who spent three hours managing a fire to prove a point. That archetype, it turns out, is a minority.A survey commissioned by Challenge Dairy and conducted among more than 1,150 American grillers identified five distinct grilling archetypes, and fewer than 1 in 3 fit the mastery-driven mold. The rest grill for connection, for calm or simply to get dinner done without fuss. That finding tracks with something happening across American kitchens more broadly. A separate large-scale study found 71% of Americans consider cooking more stress-relieving than stressful, part of a broader reframing of home cooking as one of the more accessible forms of daily self-care.The Zen GrillerThe personality type that best captures this moment has a name: the Zen Griller. This is the person who fires up the grill not to compete or entertain, but to decompress. Grilling, for them, is a sensory reset. The focus it demands, the smell of smoke, the physical act of tending the heat function less like a cooking method and more like an outdoor mindfulness practice.What makes the Zen Griller notable isn't the motivation; it's the frequency. This group grills more than any other archetype, with 78% firing up at least once a week throughout the season. The person least concerned with technique turns out to be the most devoted griller of all.Matt Moore, host of the Prime Video series Serial Griller, recognizes the instinct firsthand. “Grilling is a daily reset for me,” he said. “The magic of the fire, smoke and ambiance creates a primal, instinctual environment to let go of stress and focus on executing a delicious outcome.” He compares the rhythm of it to a more familiar wellness practice: a grilling session, much like a yoga class or meditation, starts with an idea and ends with enjoyment that has little to do with a final destination.Grilling as a connectionThe Zen Griller isn't alone in turning the grill into something more than dinner prep. The Host, representing nearly 1 in 5 grillers, finds the same restorative pull in the opposite direction, not solitude, but company. For this group, the cookout is social infrastructure, a way to create shared experiences rather than showcase skill. That instinct is well-documented beyond the backyard. A recent report across 5,000 American households found 83% believe eating with others is better for their mental health than eating alone, a finding that reframes the weekend cookout as something closer to community care than casual entertainment.Three other archetypes round out the picture. The Pitmaster, the closest thing to the old image of grilling, still chases mastery and technique. The Experimenter treats the grill as a testing ground for new flavors and combinations. The Pragmatist just wants dinner done, valuing convenience over ceremony. Together, all five are a reminder that the instinct to grill runs in more directions than anyone expected.Curious which one fits your style? Challenge Dairy's grilling personality quiz matches you to one of the five types.A broader shiftNeither the Zen Griller nor The Host emerged in a vacuum. They are expressions of a larger recalibration in how Americans relate to food and cooking. The National Restaurant Association's 2026 culinary forecast placed comfort and stress relief at the top of food culture trends for the year, not as a niche preference, but as the dominant consumer mindset shaping menus and habits across the industry.Grilling also happens outdoors, and the Cleveland Clinic notes that time spent in nature can lower cortisol and calm the body's stress response. It requires manual focus, which pulls attention away from screens and toward the present moment. Grilling often ends with a shared meal, which carries its own well-documented mental health benefits.The grill as a wellness toolThe cultural permission to call grilling self-care has been a long time coming. Wellness culture spent years pointing people toward studios, supplements and structured routines. The data now suggests a meaningful portion of the population found something just as effective with a grill brush and an hour to spare.The five Challenge Dairy archetypes are a useful mirror, not because most people will recognize themselves in exactly one type, but because together they show how far the definition of grilling has traveled from the Pitmaster ideal. Technique still has its place. But for a growing number of Americans, the point was never the perfect sear. It was the exhale that came with it.Jennifer Allen is a retired professional chef and long-time writer. Her work appears in dozens of publications, including MSN, Yahoo, The Washington Post and The Seattle Times. These days, she's busy in the kitchen developing recipes and traveling the world, and you can find all her best creations at Cook What You Love.]]></content:encoded>
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        <link>https://tcr.durangoherald.com/the-world-of-extreme-pogo-is-an-eye-popping-blend-of-artistry-courage-and-mystical-zest/</link>
        <title>The world of extreme pogo is an eye-popping blend of artistry, courage and ‘mystical zest’</title>
        <description>Extreme pogo athlete Henry Cabelus competes in the Best Trick competition during Pogopalooza 2026 in Wilkinsburg, Pennsylvania, Sunday, June 14. Gene J. Puskar/AP Photo PITTSBURGH – The greatest day of Michael Mena’s life as a professional athlete ended with a...</description>
        <pubDate>Wed, 24 Jun 2026 15:40:11 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=68F52210-6A82-55AE-A4D1-9035CB2F6D66&#038;function=cropresize&#038;type=preview&#038;source=false&#038;q=75&#038;width=1200&#038;x=0.05625&#038;y=1.0E-5&#038;crop_w=0.88875&#038;crop_h=0.99999" />
        <content:encoded><![CDATA[Extreme pogo athlete Henry Cabelus competes in the Best Trick competition during Pogopalooza 2026 in Wilkinsburg, Pennsylvania, Sunday, June 14. Gene J. Puskar/AP Photo PITTSBURGH – The greatest day of Michael Mena's life as a professional athlete ended with a pair of world championships that the 33-year-old had spent the better part of two decades chasing.Asked how becoming the best in his chosen sport – for a day anyway – was going to go over back at the office, the Florida native who currently works as an automated software tester in Canada just laughed.“They think it's cool,” Mena said. “But they don't get the full depth of how it all works.”Hard to blame them. Because how do you explain … this?Mena is a pogoer. Check that. He's a “professional pogo sticker.”Yes, really.Mena and the rest of the tight-knit group that gathers every year in a parking lot a few miles east of downtown Pittsburgh, attempting to one-up each other during the annual “Pogopalooza,” understand what they do is a little out there – even for an action sport.“I feel like it's similar to a fraternity,” said Dalton Smith, considered one of the greatest of all time. “But if like all the frat guys were half jocks, half artists, with a little sprinkle of mystical zest on the whole thing.”That mystical zest comes during those precious fractions of a second when you're 10 feet in the air with a piece of steel between your legs, trying to balance the yin and yang between gravity and imagination. They do this for glory, not for money.The total amount of cash won across three days at Pogopalooza 2026? Zero.“The dream used to be: we're going to be the next skateboarding,” Mena said.“If we got a bunch of money, it would be cool, but it's not the goal anymore,” he added. “We're not like, 'How can we make more money?' It's like, 'How can we make it more exciting? How can we push the sport further and get more people into it?' That's what it's all about.”Seven-time world champion of extreme pogo Dalton Smith competes in the Best Trick competition during Pogopalooza 2026 in Wilkinsburg, Pennsylvania, Sunday, June 14. Gene J. Puskar/AP PhotoWhere you might see a pogo stick, others see a callingIt's that common vision that draws Mena and Smith and a dozen or so of their friends together every year to hang out and compete in things like Big Air – think, pogoing around a skate park, with handmade, graffiti-painted elements to leap off of – and Best Trick, which is basically taking turns during a 30-minute jam session trying to pull off the sickest stunts imaginable.Front flips. Back flips. Letting it go, doing a full twist, then snatching it back and setting your feet on it just before you land. The list of possibilities is endless, and that's kind of the point.“We're equal parts naive and brave,” said the 29-year-old Smith, whose flowing black hair, moustache and soulful approach to his life's work give the “Man With Pogo” a zen-like vibe. “It's not even naive. You just want something so bad. You see it in your head, this trick that you're chasing. Once you get into the flow of trying it, you're not thinking about fear. Your body's just pushing, pushing, pushing until you get it, so you kind of get over the fear hump and then whatever happens, happens.”The Big Air and Best Trick trophies that Mena won on a cloudy June afternoon in front of a few hundred curious people were the result of hundreds of moments of failure.The first time Mena tried a backflip, he was 13. He inflated an air mattress for safety. IHe didn't know how to flip off two feet, let alone a hollow air-pressurized tube.“It went really bad,” he said. “I landed on my head or whatever.”Extreme pogo athlete Duncan Murray of Ottawa, Canada, bails out of a trick during the Big Air competition at Pogopalooza 2026 in Wilkinsburg, Pennsylvania, Sunday, June 14. Gene J. Puskar/AP PhotoWant to be good at pogo? Hope your pain tolerance is highSmith remembers pulling all the cushions off the couches of his childhood home in Franklin, Tennessee, while his parents were at work and using them as crash pads, then putting them back when he was done, hoping they wouldn't notice. Henry Cabelus' dad put carpet on top of plywood so his son could practice in the backyard instead of the street, where Cabelus' mother feared he'd get hit by a car.At 26, Cabelus has arthritis in his right knee and his left foot. A couple of years ago, one bad landing ended with both feet broken. There was the time he had to spend a night in the ICU because air was leaking into his cranium due to a fractured orbital bone and doctors feared he might have a stroke.Yet there is no other way Cabelus, who lives in Long Beach, California, wants to make a living, for now anyway. Most of the athletes at Pogopalooza are part of the “Xpogo” team that performs at everything from NBA halftime shows to state fairs and cruises.What began as a childhood fixation has become a livelihood for most, run by a Carnegie Mellon graduate who left a job as an internal consultant for IBM to run a business that has morphed into a passion project. By Will Weiner's own admission, the corporate gig the 34-year-old once had was “1000% more lucrative” than his current job.Seven-time world champion of extreme pogo Dalton Smith competes in the Best Trick competition during Pogopalooza 2026 in Wilkinsburg, Pennsylvania, Sunday, June 14. Gene J. Puskar/AP PhotoIf you know, you knowWeiner described Pogopalooza as more of a family reunion than an actual competition. And while Xpogo is technically a for-profit business, after making a push to try and broaden Pogopalooza – including making an appearance as part of ESPN's “The Ocho” programming – the event has settled firmly into “if you know, you know” territory.“We might not have 20,000 people here, but we can give you authentic, and we can give you cool and we can give you content,” Weiner said.On the eve of the event, Cabelus debuted a three-minute video that served as a mash-up of some of the most difficult tricks he's ever completed. Duncan Murray crisscrosses the country in a white hatchback, “The Duncan Pogo show” emblazoned on the side.They all want pogoing to grow, but only in a way that feels organic.Pogopalooza ends every year with a “jump off” for spectators 15-and-under in an effort to provide the spark that turned into an obsession for Mena and others long ago.Connor Poe, 19 and considered one of pogoing's bright young stars, stood atop the Big Air course during the finals and said to no one in particular, “I'm going to … hurt myself,” before dropping in.He was right. Ten seconds into his run, the stick gave way. Poe's face hit the pavement.No matter. That didn't stop him from attempting it twice more. Poe's third run was a clean and creative 60-second journey from one element to the next, earning the former high school football player third place behind Mena.Extreme pogo athlete Connor Poe, 18, does a back-flip dismount during the Big Air competition during Pogopalooza 2026 in Wilkinsburg, Pennsylvania, Sunday, June 14. Gene J. Puskar/AP Photo___AP sports: https://apnews.com/sports]]></content:encoded>
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        <link>https://tcr.durangoherald.com/new-mexico-ranks-low-for-quality-of-life-in-national-report-on-the-state-of-the-states/</link>
        <title>New Mexico ranks low for quality of life in national report on the state of the states</title>
        <description>‘Almost all states are going downhill,’ according to leader of report timed to nation’s 250th</description>
        <pubDate>Mon, 15 Jun 2026 09:37:57 -0600</pubDate>
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        <content:encoded><![CDATA[Only Louisiana ranked lower than New Mexico in a new study assessing states' life satisfaction. Patrick Lohmann/Source NM‘Almost all states are going downhill,’ according to leader of report timed to nation’s 250thA new report from the nonpartisan State of the Nation Project lists New Mexico near the bottom of national rankings for education, shootings, youth depression and a number of other factors that impact life satisfaction. However, researchers found that even states with higher scores are reporting similar declines.The organization produced the State of the States report, which gives in-depth scorecards to each of the 50 states and Washington D.C., ahead of the country’s 250th anniversary. A board of academics and advisers to the last five presidents created a list of 31 measures – ranging from youth depression, air quality and income inequality to social isolation, life expectancy and young adults employed or in school – and quantified those categories in each state.Among the team’s takeaways: Only a small handful of states show improvement on any measure of self-reported well-being; states are becoming more alike in many ways but diverging on issues that can drive feelings of division; and a stronger economy does not appear to be linked to higher scores of personal well-being.For total scores across the project’s categories, only Louisiana fared worse than New Mexico.In particular, New Mexico ranked 50th in the nation for hourly earnings growth; 49th for murder rate and academic test scores; 48th for children living with a single parent; 47th for shootings and suicide rate; 45th for youth depression and 44th for young adults employed or in school.Its highest score – for child mortality – was 20th in the nation.State leaders have recently focused on the exceedingly high number of young New Mexicans who neither work or go to school. A recent Legislative Finance Committee report found that 32,000 young New Mexicans do neither, costing the state some $623 million annually.“Almost all states are going downhill, or at least not improving, in the areas in the nation where the nation is going downhill,” Douglas N. Harris, a Tulane University professor leading the State of the Nation Project’s effort, told Source NM. “What’s different about New Mexico is that its levels are worse – you’re starting off at a low point, but also getting worse.”The new report indicates that states across the nation are broadly declining in these categories, regardless of their starting point. Minnesota, for example, ranked first in the nation and is showing some of the strongest improvements for economic output and productivity. But even some of its scores – 43rd for youth depression and 38th for net greenhouse gas emissions – are troubling.“States with higher income per-capita do not have higher personal well-being and life satisfaction or lower depression,” Harris said. “I think part of it is that we’re a nation of strivers. We’re never satisfied with what we have and if you’re never satisfied, then you’re never going to give positive responses on life satisfaction.”Harris said the team’s next project will be a series of reports examining why scores are declining across the nation.In general, he said he suspects that social media and smartphones have a role to play in answering those questions, particularly because of how easy it is to engage with polarizing content.He said he believes that is reflected in a troubling finding: low levels of trust in democracy across the nation.“That one is probably the most astounding to me,” he said. “The vast majority of countries have a stronger belief in democracy than the U.S. That’s just appalling and worrisome.”Source NM is an independent, nonprofit news organization that shines a light on governments, policies and public officials.]]></content:encoded>
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        <link>https://tcr.durangoherald.com/once-the-preserve-of-elite-chefs-sushi-making-can-be-fun/</link>
        <title>Once the preserve of elite chefs, sushi-making can be fun</title>
        <description>Just about anyone can enjoy it now</description>
        <pubDate>Mon, 08 Jun 2026 11:34:12 -0600</pubDate>
        <guid isPermaLink="false">8007EECE-9FA7-4677-A7BF-B1213EC6FF97</guid>
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        <content:encoded><![CDATA[Brittany Nevins and her husband Kevin, both from Erlander, Kentucky, try making sushi for the first time with a sushi master in Tokyo, on May 15. Yuri Kageyama/AP PhotoJust about anyone can enjoy it nowTOKYO – No food says Japan more than sushi. But few people make it themselves, even Japanese.The art of making sushi traditionally meant decades-long training to become a master. But times are changing. Now, just about anyone can enjoy it.“There is no sushi that tastes better than the ones you make yourself,” said Tsuneo Suzuki, a chef and 45-year veteran.He gives sushi-making demonstrations and courses at special events, and teaches at the Tokyo Sushi School in the city's downtown. The school's classes attract people from around the world, some of whom go on to open their own sushi restaurants.The pieces of sushi that just got made by Tsuneo Suzuki, a master sushi chef, are lined up on a plate at a class for beginners in Tokyo, on May 15. Yuri Kageyama/AP PhotoTuna sushi's got depthMaking sushi is not easy, but surprisingly not as hopeless as it might seem for students who followed Suzuki's step-by-step instructions in one recent class in Tokyo. Their resulting seafood sushi did not crumble to the touch. It looked quite professional, really, and tasted great.One eager learner was Daniel Nevins, a heavy equipment mechanic from Erlanger, Kentucky, who was turning out pretty perfect sushi, although he had never done it before.“Very informative,” he said, with a plate of several sushi he had just made. “It went very well.”His wife, Brittany, a cook, had dreamed of visiting Japan since she was 13. “Learning a different culture's food is really exciting,” she said.Asked what kind of sushi is most challenging to make, Suzuki answered thoughtfully, “Tuna. Tuna is deep.”Here are some general instructions for making seafood sushi yourself:IngredientsCooked white rice, flavored with a bit of vinegar to give it a slight tangA dash of sugar and saltSliced raw seafood, like tuna, squid, salmon, mackerel, yellowtailWasabi mustardSoy sauce for dippingNote: Although strictly speaking there is a special way to slice fish for sushi, it's OK to use the pieces cut for sashimi, available in some Japanese-style groceries. Or if you are brave, cut the fish into thumb-size, sushi-like slices yourself.Directions– Take a bit of the cooked rice, flavored with a bit of vinegar, sugar and salt, in your hand, being careful to keep the rice fluffy. Shape it gently into a piece about the size of a golf ball, keeping it in one hand. Do not roll the rice with both hands, like playing with clay. This will get you instantly fired at a traditional sushi outlet.– Keeping the rice cuddled gently in your right hand, put a bit of seafood – a piece of shrimp or raw tuna or salmon – flat vertically on your left palm.– With a finger, put a dab of wasabi mustard at the center of the seafood slice while still keeping the rice in your palm. Place the ball of rice on the seafood slice, and squish the rice slightly, but not too hard, using your fingers to keep the rice in shape so it sits nicely on the seafood.– Then, turn the sushi gently so the seafood is on top and the rice on the bottom. You're allowed to use your fingers, cupping the concoction in your palm. Then, take your forefinger and softly tap the sushi a couple of times on top. That helps shape it.– Turn the sushi clockwise on your palm. Place it on a plate, leaving room to line up more sushi pieces.– Serve with a separate small plate of soy sauce for dipping.___Yuri Kageyama is on Threads: https://www.threads.com/@yurikageyama]]></content:encoded>
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        <link>https://tcr.durangoherald.com/microgardening-means-getting-a-surprisingly-big-harvest-from-a-windowsill-or-balcony-garden/</link>
        <title>Microgardening means getting a surprisingly big harvest from a windowsill or balcony garden</title>
        <description>Indoor-grown microgreens are harvested on Long Island, New York, on Jan. 29, 2024. Jessica Damiano via AP Short on space? Consider microgardening. Although the term might conjure thoughts of minuscule garden gnomes and fairies, the reality is quite the opposite....</description>
        <pubDate>Mon, 18 May 2026 10:33:30 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=AD535C38-8604-5CB4-9FAB-CBBACDCD4A71&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Indoor-grown microgreens are harvested on Long Island, New York, on Jan. 29, 2024. Jessica Damiano via AP Short on space? Consider microgardening.Although the term might conjure thoughts of minuscule garden gnomes and fairies, the reality is quite the opposite. You can get a surprisingly high yield from a small space, even a windowsill or balcony, if you plant it right.One way to maximize your harvest is to grow plants that mature quickly, harvest them and then plant more.Small greens on repeatMicrogreens – 2- to 3-inch seedlings of certain edible plants – are perfect candidates for such succession. They sprout quickly indoors in as little as a week, and are easy to grow. Just scatter seeds over light, sterile potting mix in a shallow, domed pan, then set it in a warm, sunny spot and keep the soil slightly moist.Arugula, broccoli, cabbage, kale, mustards, mizuna and radish are among the fastest sprouters, but beets, chards and nasturtiums work, too, typically germinating in 10-14 days.When the sprouts produce their second pair of leaves (which are their true leaves; the first pair are called cotyledons), use sharp scissors to clip them at the soil line and enjoy them in smoothies, salads, sandwiches or stir-fries. Then plant more and start over, or, better yet, sow more seeds every few days to ensure a steady supply.Chives in bloom appear in a raised garden bed on Long Island, New York, on May 24, 2022. Jessica Damiano via APGood things come in small packagesOutdoors, the same small thinking can be applied to fruits, vegetables and herbs, which traditionally can take up a large portion of a garden's real estate.Basil, leaf lettuces and mint are among those that can do the most with the least. Comfortable in containers, they'll also regrow to provide multiple harvests all season long.You can even grow dwarf apple, fig and other fruit trees in 10- or 20-gallon planters, as well as in the ground.Use the space you haveYour garden's square footage might be limited, but you may be looking at it the wrong way. Instead of down and out, look up, and the sky's the limit. Trellises, hanging baskets and wall planters will host flowers, herbs, berries, greens, and compact or dwarf varieties of traditionally larger plants like tomatoes, peppers and eggplants.If you're short on patio or balcony space, use multi-tiered stands to hold several pots in a single footprint.And let your flower pots pull double duty. Plant strawberries and herbs around annuals, and let them spill over the container's edge.When planting flowers, think in layers: Use taller plants in the back, mid-height ones in the middle and ground-huggers in front. The design strategy adds depth, even in a thin strip or a window box – and will provide the best bloom for your buck.Pretty and practicalSeek out multi-tasking plants that provide beauty as well as food. Crops like amaranth, chives, rainbow chard, red lettuces and sweet potatoes will add lovely ornamental value to beds, borders and containers before working a second shift on your dinner plate.___Jessica Damiano writes regular gardening columns for The Associated Press. She publishes the award-winning Weekly Dirt Newsletter. Sign up here for weekly gardening tips and advice.___For more AP gardening stories, go to https://apnews.com/hub/gardening.]]></content:encoded>
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        <link>https://tcr.durangoherald.com/is-tmi-really-such-a-bad-thing/</link>
        <title>Is TMI really such a bad thing?</title>
        <description>Here’s the case for oversharing</description>
        <pubDate>Mon, 27 Apr 2026 15:20:19 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=D31951F5-4A6A-56D6-9AD4-39152C5068EF&#038;function=cropresize&#038;type=preview&#038;source=false&#038;q=75&#038;width=1200&#038;x=0.05625&#038;y=1.0E-5&#038;crop_w=0.88875&#038;crop_h=0.99999" />
        <content:encoded><![CDATA[A couple sit in a cafe in Santiago, Chile, on Nov. 6, 2025. Esteban Felix/AP File PhotoHere’s the case for oversharingMany people know the sting of having said too much, a cringey feeling that bubbles up after sharing the wrong details at the wrong time. Now, imagine drunkenly telling two of your superiors about the time you had a bathroom emergency onstage in front of hundreds of people.Leslie John feared she had killed her career. Instead, it became an asset.“Those two grand poo-bahs, they became my closest mentors,” said John, a Harvard business professor and author of “Revealing: The Underrated Power of Oversharing.” “And it's not in spite of my having shared my embarrassing story with them, because they've told me it's because of it.”John acknowledges that she may have gotten lucky, since her openness caused the professors to see her as different from other junior colleagues. But the experience illustrated a point.Most people worry about the risks of oversharing, but in reality, opening up often builds trust and leads to stronger relationships, she said. (Her advice is for in-person relationships; sharing online is something different, carrying different risks.)So, how do you know when it's TMI or if you're not sharing enough?Context is keyKathryn Greene, a communications professor at Rutgers University, has been studying what's known in academia as “disclosure” since the 1980s. She said people may not realize how often they make decisions about whether to disclose something personal.“We're constantly making these evaluations in all of our relationships and reassessing as it goes along,” Greene said.She said context is key. Telling your doctor about a sexually transmitted infection is clearly different from telling your boss.Being open about personal aspects of your life can bring people together, but if you reveal too much too soon, it will turn people away.Greene offered the example of when two people start dating. They first offer only a trickle of information to test if their values align.“There's a pretty predictable pattern as we test for a positive rather than neutral or negative reaction,” she said. “It's going to lead to us potentially sharing more.”Why you share is as important as whatJohn suggested analyzing why you want to share and questioning if it's with the right person at the right time, which “requires a lot of self-honesty.”When she was pregnant during the pandemic, she told her landlord because she was dying for connection. The landlord, apparently wary of tenants with children, put the place up for sale the next day, and she had to move.“If I had been honest with myself, why do I want to reveal this? Because I want love and excitement,” she said. “Well, the landlord is not the right person to reveal to.”When to sharePeople rarely think of the risks of revealing too little information, however, John said. Without opening up to acquaintances, they'll never become close friends. If you don't tell the love of your life that you love them, it's a missed opportunity that's hard to recover from.On the other hand, revealing too much is recoverable. John argues that the answer to feeling like you've overshared is to share more, not less.For instance, if you think you may have offended someone at work, it presents an opportunity to stop by their office to clear things up.“What feels like overcommunicating is just communicating,” she said.What not to shareGreene said one kind of oversharing won't get you anywhere – the kind where someone dumps personal information on another person without letting them speak.Over time, such an imbalance will degrade a relationship.“Most people will try to distance themselves if they're finding time after time that this balance doesn't ever shift,” she said.Gossip is another. John's research includes examining what's called “spontaneous trait transference.” Essentially, that means that when you share someone else's personal information, or if you speak badly about someone, the recipient of the information will implicitly associate those negative things with you and your character, John said.“It happens automatically, outside of conscious awareness,” she said. “Literally, it makes you look bad.”But she said anything else is fair game, especially if the goal is to feel more known. Besides, sharing feels good.John pointed to studies that have shown that pleasure centers in the brain light up when people self-disclose.“Nature has a way of making what's good for us pleasurable,” she said. “In moderation.”___EDITOR'S NOTE: Albert Stumm writes about wellness, travel and food. Find his work at https://www.albertstumm.com]]></content:encoded>
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        <link>https://tcr.durangoherald.com/a-tangy-dressing-flavors-this-recipe-for-mex-italian-chicken-thighs-with-roasted-tomatillos/</link>
        <title>A tangy dressing flavors this recipe for Mex-Italian Chicken Thighs with Roasted Tomatillos</title>
        <description>This image released by Voracious shows a recipe for Mex-Italian chicken thighs with roasted tomatillos from the cookbook “Familia” by Marcela Valladolid. Isabella Martinez-Funcke/Voracious via AP My kids love this dish from my cookbook “Familia” because of the crispy chicken...</description>
        <pubDate>Mon, 27 Apr 2026 10:58:50 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=7C4B3625-A97D-5297-92FF-6617C0F87945&#038;function=cropresize&#038;type=preview&#038;source=false&#038;q=75&#038;width=1200&#038;x=0.05625&#038;y=1.0E-5&#038;crop_w=0.88875&#038;crop_h=0.99999" />
        <content:encoded><![CDATA[This image released by Voracious shows a recipe for Mex-Italian chicken thighs with roasted tomatillos from the cookbook “Familia” by Marcela Valladolid. Isabella Martinez-Funcke/Voracious via AP My kids love this dish from my cookbook “Familia” because of the crispy chicken skin. You are essentially creating a confit where the chicken cooks in its own fat.The flavor comes from the smoky and tangy dressing, which you don't have to make in a molcajete, but if you have one please use it. The magic of the molcajete, a pre-Hispanic mortar and pestle, is its ability to extract oils in a way the blades of a food processor can't. With the molcajete, flavors are deeper and richer, and the texture is superior as well.The roasted tomatillos are the perfect counterpoint to the succulent and juicy chicken. When picking your tomatillos, go for a medium size and look for smooth pieces with no cracks or bruises. The bigger ones are too bitter, and the smaller ones burn quickly.Mex-Italian Chicken Thighs with Roasted TomatillosServes 4 to 6This cover image released by Voracious shows the cookbook “Familia” by Marcela Valladolid. Isabella Martinez-Funcke/Voracious via APIngredients6 bone-in chicken thighs with skin3/4 cup Mex-Italian Dressing, or purchased Italian dressing2 pounds medium tomatillos, husks removed, very well rinsed1 tablespoon extra-virgin olive oil1 teaspoon any garlicky-citrusy seasoning you likeFlaky sea salt and freshly ground black pepperDirectionsPlace the chicken thighs in a large resealable plastic bag, add the dressing, and toss to coat. Let stand at room temperature for an hour, moving the thighs occasionally to make sure they are evenly covered in the marinade.Preheat the oven to 475°F. Toss the tomatillos with the olive oil, seasoning, salt, and pepper and transfer to a large rimmed baking sheet. Roast until browned and caramelized, about 30 minutes.Heat a large cast-iron skillet over high heat. Remove the thighs from their bag, shaking off as much of the marinade as possible. Add all the thighs to the skillet, skin side down, and cook until browned, about 12 minutes. It's important that the thighs are snug as a bug as they will create steam and moisture and won't brown too much. Transfer the skillet to the oven and continue to cook, skin side down, 7 minutes longer. Remove the skillet from the oven and carefully flip the chicken skin side up. Return the skillet to the oven and continue to cook for 10 minutes, or until fully cooked.Let stand for 10 minutes before serving. Transfer to a platter, surround with the roasted tomatillos, and serve.Mex-Italian DressingMakes 1 ½ cupsIngredients5 garlic cloves, unpeeled2 dried guajillo chiles, stems and seeds removed½ teaspoon black peppercorns½ teaspoon coriander seedsFlaky sea salt1 teaspoon garlic powder1 teaspoon dried oregano1 teaspoon dried parsley1 teaspoon dried basil1 teaspoon onion powder1 cup extra-virgin olive oil½ cup red wine vinegarFreshly ground black pepperDirectionsHeat a comal or large cast-iron skillet over very high heat. Add the unpeeled garlic and toast until blackened, about 5 minutes. Add the guajillos, peppercorns, and coriander seeds and toast until fragrant, about 2 minutes, moving them constantly.Peel the garlic and place in a molcajete. Add 1 teaspoon of salt and mash to a paste. It will seem like it's all stuck to the walls of the molcajete, but that's OK! Add the toasted peppercorns and coriander, then mash. Add the toasted chiles and mash them against the walls of the molcajete until disintegrated. Add all the remaining ingredients, except the olive oil, vinegar, and black pepper, and mash into the paste.Add 1⁄3 cup of the olive oil and stir/mash to slowly create a dressing. Gradually add the remaining oil. Scrape into a bowl and whisk in the vinegar. Season to taste with additional salt and black pepper.___Marcela Valladolid is an Emmy-nominated celebrity chef, television personality, designer, author, mother and businesswoman. She is the founder and CEO of the artisanal Mexican housewares brand Casa Marcela, Inc., and the author of six cookbooks.Excerpted from FAMILIA by Marcela Valladolid. Copyright (copyright) 2023 by Marcela Valladolid. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, New York. All rights reserved.]]></content:encoded>
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        <link>https://tcr.durangoherald.com/you-arent-the-only-one-who-just-sits-in-the-car-before-or-after-a-long-day/</link>
        <title>You aren’t the only one who just sits in the car before or after a long day</title>
        <description>A driver sits in his car in an empty parking lot in Calama, Chile, Friday, April 14, 2023. Rodrigo Abd/AP File Photo Have you ever pulled into the driveway of your home or a parking lot spot and just …...</description>
        <pubDate>Wed, 08 Apr 2026 14:47:39 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=BA24B0DC-00A5-5E91-8CD0-37B1D2D97788&#038;function=cropresize&#038;type=preview&#038;source=false&#038;q=75&#038;width=1200&#038;x=0.05625&#038;y=1.0E-5&#038;crop_w=0.88875&#038;crop_h=0.99999" />
        <content:encoded><![CDATA[A driver sits in his car in an empty parking lot in Calama, Chile, Friday, April 14, 2023. Rodrigo Abd/AP File Photo Have you ever pulled into the driveway of your home or a parking lot spot and just ... stayed there?Maybe it's a few minutes, or half an hour. You might be scrolling on your phone, belting out a favorite song or just staring into the distance.Scroll through TikTok and you'll find countless videos of people wondering aloud why they're doing the same thing: arriving at work, home, the gym, and then just sitting in their car. Some get there early on purpose. Others stay long after they've parked.The behavior is so common it's become its own kind of ritual, one people are increasingly recognizing and sharing online.It turns out, science has a few ideas for why people do this. Whether in a car, on a sidewalk or just outside a door, that temporary pause can act as a buffer between one part of the day and the next. And while there isn't an extensive body of research to back it up, experts say this can be good for you — if you keep a few things in mind."A lot of times we're just going 100 miles an hour," said Jenny Taitz, a clinical psychologist who runs her own practice in Beverly Hills. "But if we can literally stop, like slow down, take a step back, observe, proceed mindfully, maybe like a few minutes to reset between activities, it kind of gives you an ability to be intentional."Parked car breaks serve as an emotional resetBrief moments alone can help reset emotions when moving from one thing to another — like leaving work stress behind before coming home."By taking a brief little break, you can at least take a moment to relax and prepare before moving forward," said psychologist Anthony Vaccaro with the University of North Carolina at Chapel Hill. Vaccaro sits in his parked car for a few minutes after arriving home from work, turning up the speakers to listen to just one more song.People seek out these breaks to process, recalibrate and shake off the gloom. And doing it in a car make sense because "it's an in-between space," according to psychologist Thuy-vy Nguyen with Durham University in England and founder of Solitude Lab, which studies how being alone affects and rejuvenates us.The car is an environment people can have total control over, from the temperature to the music.What you do in that moment mattersScientists say taking brief moments to decompress during the workday and after can improve mood, sharpen focus and boost energy levels.When it comes to breaks in the car, though, whether that pause helps — or hurts — depends on how the time is spent."If you're in your car scrolling and thinking about something that's upsetting to you or ruminating, you know, in your head spiraling, the parked car is not a reset. It's the stressor," said Taitz.Scrolling on your phone can pull your attention toward what's happening on the screen, which can in turn make it harder to decompress.If sitting in a parked car has become a habit, be mindful of how you're spending the time. Take a few moments to slow your breathing, listen to a familiar song or make a simple plan for how you want to show up next — whether that's feeling calmer, more patient or more focused. Even a short pause can shift your state."You could change your blood pressure in five minutes," Taitz said, referring to simple techniques like slowing your breathing or relaxing your body.Think of it as a pause, not an escapeThere's a difference between a helpful reset and avoidance. If the parked car breaks are making you late for important meetings or dinner with friends, or it feels difficult to get out of the car and confront the rest of the day, they may do more harm than good — or indicate that something more serious is going on."It's really about why you're doing it, and whether it's interfering with other aspects of your life. That's really what's going to determine whether this is a good or bad behavior for you," Vaccaro said.Decompressing in a car can be about more than just shaking off stress. The sheer volume of information people take in every day can make a quiet pause even more essential and rewarding."We're always juggling so much, not taking a lot of time to slow things down," Taitz said. "Trying to find those moments can allow for things to be happier and more joyful and fulfilling."Think of it less like stalling, and more like refueling.___The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute's Department of Science Education and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.]]></content:encoded>
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        <link>https://tcr.durangoherald.com/gravel-gardens-can-cut-wildfire-and-heat-risks/</link>
        <title>Gravel gardens can cut wildfire and heat risks</title>
        <description>It’s being used outside fire zones too</description>
        <pubDate>Fri, 03 Apr 2026 10:02:00 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=021288E7-A3A7-5C64-9D7E-3BA3133B908F&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[This image provided by the Pennsylvania Horticultural Society shows a gravel garden planted at the Delos Garden at Sissinghurst Castle in Cranbrook, Kent, England on July 6, 2025. Andrew Bunting/Pennsylvania Horticultural Society via APIt’s being used outside fire zones tooUnrelenting heat, wind and lack of rain can create inhospitable conditions for plants, as well as humans. But a simple change in mulch can help gardeners mitigate damage from those conditions, and wildfires too.That's one reason so-called “gravel gardens” are growing in popularity.When airborne embers land on plant-based garden mulches like pine bark, straw or wood chips, they ignite quickly and risk spreading fire. These organic mulches can even trap heat and combust spontaneously.Many high-risk municipalities actually discourage or restrict organic mulches within a specified distance from homes and buildings. And gardeners in fire-prone areas have long embraced covering bare soil with inorganic, aggregate materials, such as 1/4-inch pea gravel, tumbled granite or brick chips.Now, that strategy is becoming trendy to other regions. In addition to addressing fire-safety concerns, using such aggregate 4 inches deep in beds and borders also helps prevent weeds from taking root, improves drainage and reduces runoff, which helps cut back on water waste.To be clear, organic mulches are the gold standard for many applications. They nourish the soil as they decompose, improve moisture retention and also suppress weeds. Organic mulch is also more beneficial to plants with high water and nutrient needs outside fire zones.But in at-risk areas, gravel serves as an exceptional substitute, and its use around drought-tolerant, native plants elsewhere facilitates drainage, weed suppression and moisture retention without needing regular replacement.This July 2022 image provided by Hamzah-Adam Desai, of Tone & Manner garden design, shows a gravel garden he created for the 2022 RHS Hampton Court Palace Garden Festival in East Molesey, Surrey, England. Hamzah-Adam Desai via APHow to do itInstead of applying gravel around existing plants, you should apply gravel first, and then plant through it.Begin by removing weeds, roots and all, and carefully digging up any existing plants in the chosen bed. Trees, of course, cannot be easily removed, so leave them be.Enrich the soil by spreading 2 inches of compost or well-rotted manure throughout the bed, then use a garden fork to gently turn it in.Define the bed with metal, brick, stone or paver edging that's tall enough to keep the gravel in place.Next, lay 4 inches of your chosen aggregate over the soil and, if trees are present, push the material several inches away from the bottoms of their trunks.Do not use landscape fabric beneath the gravel; it won't perform as you hope it will. Instead of preventing weeds, it will create heat pockets, restrict the flow of water and oxygen to the soil, trap carbon, and kill microbes, earthworms and beneficial insects.Then it will slap you in the face and watch for your reaction as the weeds you tried to block grow right through it. They'll be near-impossible to remove, as their roots become intertwined with the fabric's weave. Then, the weathered material will tear into shreds and mock you as its edges poke through your once-lovely gravel garden.Choose drought-tolerant, native plantsSelect drought-tolerant, sun-loving perennials, ideally species native to your region. These plants also tend to thrive in nutrient-poor soil. Just ensure they are suited to your horticultural zone.Buy plants in 3½-4½-inch pots, as their roots will be the perfect size for the application. Before bringing them to the planting area, scrape off the top layer of soil from each plant to lower the risk of any present weed seeds sprouting, then water each pot well.Remove plants from their containers and transport them to the planting bed on trays or in a box to prevent loose soil from falling onto the gravel, where airborne weed seeds may take root.To plant, remove a small area of gravel equal to the width of the plant's original container and 4 inches deep to the soil surface. Then drop the moistened, soil-covered roots into the hole. Replace the gravel, and repeat with your other plants, spacing them according to their expected mature sizes.Water them wellIt's important that you water the plants frequently and regularly throughout their entire first season. This could be daily or even twice a day, depending on the climate and weather. Remember, the only water they will be able to access during their first year will come from the soil clinging to their roots, so it's important to keep it moist.As they grow, those roots will reach and penetrate the soil beneath them.A few weeds might poke out during the first growing season; pull them immediately.Once your drought-tolerant, native plants are fully established, they will seldom, if ever, require supplemental watering. They won't likely need fertilizer, either, and the bed won't require string-trimmer edging or regular weeding.And that's a win for your garden, the environment and you.___Jessica Damiano writes regular gardening columns for The Associated Press. She publishes the award-winning Weekly Dirt Newsletter. ___For more AP gardening stories, go to https://apnews.com/hub/gardening.]]></content:encoded>
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