It was a clear and bright day in early February when Bill Steward felt all conditions were right for making scrapple. Slowly his helpers made up of family and friends gathered. In all there were ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Devoted foodies and restaurant newbies love Foobooz. Sign up now for our twice weekly newsletter. Scrapple is a polarizing food. Some hear the world scrapple and think “I don’t even want to know what ...

AUBURN — In a state that runs on coffee, coal dust and Yuengling, there’s one breakfast food that refuses to die — scrapple. Part mystery, part magic, and all pork, scrapple is Pennsylvania’s most ...