When Tara Sherry-Torres sees the green box on her doorstep, she smiles. “It just brings me joy,” the Swissvale resident said, referring to the containers of fresh food that arrive weekly. “We get the box, and it’s a way for my daughter and I to cook and entertain, ourselves.” She
The Pittsburgh fish fry offers tasty options for those observing Lent, and for those who just want some battered goodness. As the years have progressed,.
CP Photo: Jared Wickerham Oliver Pinder, owner and chef at Wild Rise Bakery, inside their kitchen in Homewood For Oliver Pinder of Wild Rise Bakery, making gluten free goods is more than just a passing health fad. Pinder grew up watching his mother bake, went to culinary school, and worked in kitchens for years. But about 10 years ago, he discovered his gluten intolerance. Back in those days, there were hardly any gluten-free baked good options, and those that existed weren’t the best tasting or most accessible. “When I discovered that I was gluten intolerant in the very early days of gluten-free bread, and I don t know if you have had gluten-free bread even five or six years ago, the pickings were not very great,” says Pinder.