Amish Food

Lovina Eicher makes it in this week’s edition of Lovina’s Amish Kitchen. As she describes it, pon hoss is “a fried dish made from leftover hog meat.” It is also another name for scrapple. The dish was first created by German settlers in Pennsylvania in the 17th and 18th centuries. Here is more on how it gets made: On Saturday, we helped sister Emma and Jacob…

Heading to the Amish community in Holmes County, and want to have a memorable meal? How about one served by an Amish family? I picked up this business card last time I was in the community: I haven’t tried this so can’t personally vouch, but it seems like a nice option if you’d like some good food in Amish surroundings. A quote from a customer…

While at the Amish Health & Well-Being Conference, I had a chance to catch up with my friend Mark Curtis. Mark joined the Amish at age 50 and has been a member of the church at Belle Center, Ohio for over 15 years. Some of you might remember Mark’s father Don, who for years commented on this site, often sharing insights on the Amish direct…

How many eggs do Amish eat? How much do they can? How often do Amish order pizza or other food to the home? I’m currently reading the new book Nature & The Environment in Amish Life. Authors David McConnell and Marilyn Loveless include a survey revealing interesting points about the Amish diet. They compared the four major affiliations of Amish in the Holmes County community (Old…

If you’re hungry in Holmes County, you could do a lot worse than Boyd & Wurthmann. This restaurant, located in “downtown” Berlin, is a local institution, serving up sandwiches and hearty meals for 70+ years. I visited in December, again with my friend Rich Stevick. It’s a circa-1940s restaurant and it kind of has that atmosphere (I wasn’t around then, but I can imagine). I think…

As a people who live close to animals and nature, the Amish still do something that most Americans left behind long ago – that is, butchering and processing their own meat. This might make some us think “yuck”. But it’s the way of things when you’re on Amish farms. Amish have days dedicated to the task – usually in the autumn or winter when the…

When I stay at John and Rachel’s* home in Lancaster County, one of my morning tasks is to go on a milk run. This doesn’t mean running down to the store but rather to the closest source possible. And in this part of the world, that means another Amish farm. Here’s the jar I used one morning: Not “Strawberry Jelly” but organic cow milk in…