I just read your article on marmalade and would love to try out the recipes ["Sunshine in a jar: The planets converge for maximum marmalade" by Virginia Phillips, Food & Flavor, Jan. 28 and post-gazette.com/food]. I have made marmalade in the past from my sister-in-law's homegrown California fruit. Unfortunately that access has been lost. Is it safe to make marmalade from store-bought fruit? You do not mention this in your article, but I have been hesitant to make it from fruit that I buy here as I am concerned that it is treated with pesticides and wax.

I would appreciate hearing your thoughts on this.

CHRISTINE CALIGIURI
Avonmore

Most professional pastry chefs and cooks recommend scrubbing store-bought fruit vigorously and under warm or hot water with a brush. This removes wax and we hope most of the pesticides. It's our best option, so far away from homegrown sources. Good luck!

P.S. A couple of readers asked about substituting Angostura or other bitters for the Peychaud's I used in one of my recipes. By all means, you can. Peychaud's color is more vivid.

-- Virginia Phillips

Re: Youngstown's Rust Belt Brewing in "For those who like their beer a bit rusty" by Bob Batz Jr., Jan. 28:

Nice article, but I am somewhat surprised that Sprague Farm & Brew Works does not get at least a "Gee, look what these guys have been doing!" Our flagship beer is Rustbelt Amber Ale, which we have been brewing for four years now. I wish Mr. Ken Blair all the luck in the world but the "Rustbelt" concept was already brewing here. I can only hope that we can both promote and genuinely believe in the idea that an area and populace, though often maligned, still has plenty of pride and value.

BRIAN SPRAGUE
Sprague Farm and Brew Works, Venango, Crawford County

Read stories about Sprague Farm & Brew Works by searching for it at post-gazette.com/food.

Re: "Training the brood" by Gretchen McKay, Food & Flavor, Jan. 28 and post-gazette.com/food:

When my boys were in their teens, I found "The Starving Students' Cookbook." I think I bought it mail-order, but also I found it at Bed Bath & Beyond. Barnes & Noble or Borders might also have it. Although I'd been keeping house for more than 30 years, I found some good tips in it.

CATHIE HUBER
Swissvale

I wanted to thank you, Gretchen McKay, for all the delicious and practical recipes you send us in the What's for Dinner feature [Wednesdays in Magazine and at post-gazette.com/food]. I look forward to your column and have sent recipes to my 71-year-old mother and many friends. Your recipes are always tasty and so simple to prepare for a working mom of two. I particularly loved the apple, cranberry and chicken recipe -- the house smelled so fantastic while it cooked! I seem to have endless recipes of yours in my recipe file.

The Post-Gazette helps me feed my family -- you guys are great!

JANE MAJERAC
McCandless

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