“From Duluth to Birmingham/ He’s the pork chop Dapper Dan/ He’s the keenest ham what am/ Cincinnati dancing pig.” — “Cincinnati Dancing Pig” by Al Lewis and Guy Wood More than a century before Vic ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Yesterday we woke up to a snowy winter wonderland. Making my way to the chicken pen was an adventure. Huge snow flakes were falling so thickly I felt like I was in a gigantic snow globe. A perfect day ...

See what it looks here in my loaf pan before putting in the frig to set up. A couple of weeks ago Linda Vaccariello of Cincinnati Magazine called and asked if I would share some tips on making goetta ...

Cincinnati has a variety of signature—and slightly weird—dishes that can be difficult to find anywhere else in the world. One of these signatures, a mixture of pork, beef, oats, onions, and spices, ...

Fourth-generation Joy of Cooking coauthor John Becker didn’t actually grow up in Cincinnati—but his grandmother, Marion Rombauer Becker, and his father, Ethan Becker, past authors of the cookbook, did ...

There is a widely-held opinion that bacon has the power to make any food taste better. Glier's Goetta is testing that theory with a new variety of goetta they are about to launch. Yes, it has happened ...

Goetta is Cincinnati in a sausage. Inspired by its birthplace's German roots, goetta has taken on a life of its own, mixing prime cuts of beef and pork with oats and subtle spices. The oats ...

Chris Breeden, manager of Arnold’s Bar and Grill, open since 1861, describes his casual menu as “Cincinnati condensed.” The best-selling specialty burger is Yo Mama, named for Ronda Breeden, mother of ...

CINCINNATI — Goetta, a crumbly sausage made of beef, pork and steel-cut oats, is unique to this region. Not as famous as Skyline Chili, but just as vital to Cincinnati’s food culture. And before OU’s ...

Burger meat is a mix of ground chuck, short ribs and Wagyu beef from 125-year-old Avril Bleh butcher shop, four blocks away. Patties go on buns from the local Sixteen Bricks Bakery. The default side ...