William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-04-01 / 4. szám
|Äßri[ 2013 ° William Penn Life The Hungarian Kitchen is a trademark of William S. Vasvary. with Foszokocs Béla 0 years later... FÁRADJON BE A MAGYAR KONYHÁBA! This month, The Hungarian Kitchen celebrates its 10th anniversary as a regular feature of William Penn Life. Back in April 2003, Chef Vilmos wanted to retire, and 1 was approached by Managing Editor John E. Lovász about writing a column on Hungarian food. It took me all of three seconds to say yes, and the rest is history. I did manage to talk Chef Vilmos out of retirement and into The Hungarian Kitchen with me. We still are working together 10 years later. What was happening in the world in early 2003? Arnold Schwarzenegger replaced the recalled Gray Davis as governor of California. French fries were renamed "Freedom Fries" to protest the stance France took on Iraq. The last old-style Volkswagen Beetle rolled off the assembly line in Puebla, Mexico. Harley Davidson celebrated 100 years of building motorcycles in Milwaukee, Wise. The Department of Homeland Security began operations. The Concorde made its last flight, ending the era of supersonic commercial air travel. The cost of a gallon of gas was $1.83. Hungary approved joining the European Union. The Station nightclub in Providence, R.I., burned to the ground, killing 100 people. U.S. Economic growth was the highest ever at 7.2%. New Hampshire's famous "Old Man of the Mountain" collapsed. The New Jersey Devils won the Stanley Cup. Norah Jones' "Don't Know Why" won Record of the Year. And the first of 120 installments of The Hungarian Kitchen appears in William Penn Life. I remember struggling in those early days to find enough information to fill one page of the magazine. However, as time went on, it became easier and easier to write about Magyar food. Now, 10 years later, I have more than enough recipes, trivia, food facts and Magyar culinary information to fill three pages every month. Still, the primary goal of The HK has always been to provide information not only about Magyar food but also about food in general. My concern has always been for the readers who supported this column with comments, emails, and letters. When I traveled to many branch and WPA events as a national director, I was always impressed with those who mentioned my column and the recipes provided. My only regret is that I did not do much more on a branch level to reach more of the membership. So, where does The Hungarian Kitchen go from here? We go straight ahead, continuing to provide recipes, articles and everything else food related. Meanwhile, work is still being done to provide a new and improved HK website. All good things take time. Lastly, I want to thank all those who supported Chef Vilmos and me, especially our biggest supporter-my mother—who always looked forward to reading my column and offering advice when asked. Over the last few years the thought of giving up The HK did arise many times in my thoughts. But, every time it did, I would get bombarded with letters, emails and calls from WPA members, thanking me for my culinary contributions. So, once again, thank you all for your support, my faithful readers! To celebrate my 10th anniversary, I present 10 of the most popular recipes I have shared with you over the past 10 years...10-for-10, if you like. Next month, I will share some great recipes sent by one faithful reader, Mrs. George Papp of Canon City, Colo. Have a great month! jé a*?«ga
