This month’s recipes use dried or powdered sumac. The spice comes from the fruit of the Sicilian sumac plant (Rhus coriaria), which is dried and ground. The taste of dried sumac compares to that of a fresh-squeezed lemon. It is sharp and tart with hints of sweetness

Photo image caption: "Diane Burgeson, librarian with the Rochester Hill[s] Public Library, displays the 300 postcards pertaining to Rochester. Many of the cards - some dating back nearly 100 years - contain writing on the back." One of the questions we get asked a lot at the library is, “ Do you have a local history room ?” While we do not have a physical room, we are pleased to share our virtual space, Greater Rochester History Online (GRHO). GRHO has its origins in 1993, wh

A public library is the perfect place to have open, non-judgmental conversations to learn what brings us together, and to challenge what drives us apart.

Furikake is a Japanese seasoning typically served over rice. Blends of furikake vary, but the most common ingredients include nori (dried seaweed), black and/or white sesame seeds, pickled red shiso leaf, and fish flakes. Other mix-ins include salmon, wasabi, or MSG. There are also vegan and vegetarian mixes available.