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KAIL is on message. It’s one of our tastiest, most nutritious, space-efficient and stunningly attractive vegetables. No longer only fit for cattle and peasants, this popular crops finds breeders falling over backwards to produce ever more fanciful varieties. Kail – or kale to use the standard English spelling – is so tasty that I’m happy to fight off the slugs and graze on tender young leaves straight from the plant. But there are several different ways of cooking kail and I’m told you can even enjoy a kail smoothy. However you prepare it – assuming you don’t boil it to de...

By Ashley Junkunc '21 The Ohio Arts Council honored two University of Dayton College of Arts and Sciences faculty Individual Excellence Awards for their respective creative work in filmmaking and graphic design. Jesseca Ynez Simmons, assistant professor of communication, and Misty Thomas-Trout ’11, assistant professor of art and design, received the awards and $4,000 grants to develop their skills and advance their careers. The council awarded grants to 75 artists from across the state in art sectors that include crafts, interdisciplinary, media arts, design arts, 2D and 3D visual art and p...

Kale, the humble cottars’ fare, has made a comeback. And so it should. This new favourite boasts many varieties, shapes and taste, as well as elegantly gracing any border. It’s well known that brassicas are hard to grow. They insist on fertile soil, lots of space which they occupy for many months. And they require a fair dose of TLC: protection from cabbage rootfly, cabbage whites, slugs and aphids. Cabbages and caulis aren’t particularly beautiful, provide food for only one meal and leave a large, vacant spot once harvested. I always use cabbage collars to ward off rootfly, but, ...