January ’21

Test Kitchen: Pumpkin beer pretzels with chipotle queso

The holidays are over, and if your refrigerator looks anything like mine, you probably have at least one extra block of cream cheese, too many eggs and a few mismatched bottles of craft beer. Great news—I found a recipe for you and your leftovers. This month’s Test Kitchen adventure is pumpkin beer pretzels with chipotle queso, courtesy of Instagram sensation Half Baked Harvest.

Mike Sturdivant gives his local picks

Mike Sturdivant quickly learned that he doesn’t do quarantine well. The 2001 McKinley High School graduate is used to be being busy. For six years, he was the regional manager for Hattie Larlham and served as the nonprofit’s representative on the executive boards of several community organizations, including Compassion Delivered Inc., Gigi’s Playhouse, Love the Children’s Ministry and P.A.L. Mission.

Where to buy

The Repository
Select Rite Aid Stores
Spee-D Foods
Buehler's Fresh Foods
Fishers Foods, including 44th Street NW, Tuscarawas St. W, Fulton Drive, Lincoln Way E. and Cleveland Ave. NW locations
Aultman Hospital Gift Shop
Mercy Medical Center Gift Shop
Gervasi Vineyard Marketplace
Carpe Diem Coffee Shop, downtown Canton and Belden Village Mall locations
News Depot
Avenue Arts Marketplace
Yum Yum Tree Alliance
Grapes in a Glass