Review Magazine & Piggin’ Out with Foss

The first issue of Bay Area Review was published in April 1979. While published with a limited budget, the publication was-and remains-carefully curated. Covering a full range of issues ranging from politics to the arts, the magazine serves a wide spectrum of interests and frequently incorporates notes of ironic humor. Recognizing the interconnected relationship between Saginaw, Bay City and Midland, its coverage is regional. The name was shortened to Review Magazine in 1985. As reading habits have changed, an online edition was introduced in 2001. As it enters its 48^th year of publication, the paper continues to cover and serve the Great Lakes Bay Region.

This is the introduction to the exhibit focusing on the history of  Review Magazine that recently opened at the museum. During its 47 years of publication, Review Magazine has focused on almost every facet of life in the Great Lake Bay Region – and of course food and dining in the region -   this included recipes. From 1983 until 1999, Review featured  a column by author Terry Searfoss, "Piggin' Out with Foss.”   Amongst his numerous accomplishments, Searfoss was the author of The Two Burner Gourmet. His obituary outlines some of his numerous accomplishments:

Terry Searfoss

“Passed away suddenly Sunday, March 21, 1999, at Covenant Medical Center-Cooper. Age 50 years. He was born September 23, 1948 in Saginaw. As a lifelong resident of Saginaw. Terry lived a life of joy and service to his family, friends, and community. At 13 he became an Eagle Scout and was chosen for the Order of the Arrow. Terry was a 1966 Arthur Hill High School graduate and attended Washington University in St. Louis, Missouri. At both schools, he was a member of the diving team. All of his life Terry loved water, sailing, cooking, darts and good company. Terry's professional career ranged from creative positions as art director at WNEM-TV5 to his freelance work in advertising, photography, feature writing and catering. He ultimately became the ‘Two Burner Gourmet.’ publishing an anecdotal cookbook titled by the same name. His book was a practical guide to a gourmet sportsman's kitchen, and brought together his love of sailing, the outdoors and galley/camp cooking in his own unique and adventurous  style. In recent years, Terry promoted his cookbook talents and humor coast-to-coast as a chef and presenter at major sport and marine trade shows. Surviving are his parents, Emest and Doris Searfoss. Saginaw; Terry’s cherished friend, Debbie Melkonian (Tanner). Saginaw;: his cousin, Bonnie Detloff and her husband John, Saginaw and hundreds of special, special friends. He will be missed dearly.”  (The Saginaw News, March 25, 1999.)

The link will take you to a YouTube video from the WNEM TV archive showing one of Terry's cooking segments.

We chose a recipe from the September 23 – October 7, 1985, issue of Review Magazine, which was from a group of autumn-themed recipes* that were coupled with an essay chronicling the motivations behind duck hunting. The essay ends:

“Over the years, I’ve discovered that on cold damp autumn days, nothing warms the body and soul of a crazy duck hunter, like a hot bowl of chowder or a hearty beef stew. So grab yourself a hot toddie. Put on your favorite Twisted Sister album. It’s time to get cooking. Autumn has arrived.** (Review Magazine, September 23 – October 7, 1985.)

The Recipe: Corn and Cheese Chowder

2 cups water

2 cups diced potatoes

1/2 cup celery

2 Tablespoons butter

½ teaspoon basil

1 bay leaf

. . . .

1 17 oz can creamed corn

2 cups milk

1 cup chopped tomatoes

2 teaspoon salt

¼ teaspoon pepper

….

½ cup (2oz.) shredded cheddar cheese

In Dutch oven, bring first 7 ingredients to a boil. Reduce heat. Cover and simmer 15 minutes. Discard bay leaf.

Add next 5 ingredients. Cover and simmer 10 minutes.  Add cheese and stir until melted.

*Yes, the CTK staff is starting to think of autumn.

**Don’t panic we still have another month of summer.

CTK Notes:

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While the CTK thought it would be best to take advantage of all the fresh sweet corn to make the creamed corn from scratch, the CTK staffer was also too tired to make an additional recipe before starting this one. 

Tasting notes: it tastes like corn. Just corn.