Ever since my second cookbook published in 2007 and featured a delicious oxtail soup recipe from our wonderful farm friend, the late Joann Scamerhorn, the question of “Where do you buy a fresh oxtail?” ranks as a favorite reader query.
In recent years, I’ve heard fewer requests until last year when I published a column showcasing a pressure cooker recipe for a “thickened version” for classic oxtail soup.
A favorite reader email was from Ron Dudek of Chicago, who is originally from the area not far from the Chicago landscape of “Back of the Yards,” the stockyards livestock area once so famous and integral to the Windy City for meat supplies trucked in from Midwest farms.
Besides the interest in where one finds oxtails in 2026, his message also included a passage about a mutual “food friend,” the late Barbara Rolek, who died at age 75 in May 2025 and served as a food columnist for the Post-Tribune a decade before my own tenure.
“Philip, I read your great Barbara Rolek tribute story, and I’m wondering if it’s ok for me to post it on a Facebook neighbor group page called ‘You Know You’re From Bush,’ since Barbara and her siblings were from the ‘Bush’ neighborhood of Southeast Chicago, and both Barb and her sister Janet are included as members of the site,” Ron explained.
“I myself contribute often to it. When I post stories and photos of individuals, I refer to the posting as ‘Bush Roots,’ and Barb certainly was among the ‘elite’ in that category. By the way, I often use the recipes from all four of your cookbooks, and they are wonderful!”
Before Ron’s missive and mention, I’d not previously heard of the “Bush” neighborhood. Further research indicates it spans the areas around St. Michael’s the Archangel Catholic Church across from Russell Square Park along 83rd Street and Exchange to South Shore Drive and surrounding streets.
As for oxtails, media maven Martha Stewart, who celebrated her 85th birthday on Aug. 3, is on the cover of the Aug. 17, 2026, People magazine. Interview excerpts, including those shared on People magazine’s social media, have Martha discussing her shopping habits, including her hunt for the perfect oxtails.
“I’ll have my driver sometimes go to two or three stores until I find just the right items I’m looking for, including butchers when I’m looking for something like oxtails,” Stewart emphasized.
As for readers in our Chicagoland and Northwest Indiana regions, August is the ideal time for securing oxtails. Even fresh oxtails frozen and stored fare just fine for later use. August is the month for many of our county and state 4-H fairs, and much livestock has a concluding chapter at a local butcher. When I made my research calls, any local butcher or meat shop I spoke with said securing oxtails was an easy request.
As late pal and funny lady Phyllis Diller (who in reality was a great cook compared to her stage persona) used to tell myself and others: “Don’t be afraid to even cozy up to the butcher at your local supermarket or grocery store, and it’s likely they will be happy to help with soupbones and other requests.”
Last week was my own birthday, celebrating the welcome of age 56 during what has been a stretch of history-making horrible weather for everyone in Northwest Indiana, and especially farmers with a near foot of rainfall and widespread electricity outages.
My older sister Pam, who will hit her milestone 60th birthday in a few weeks on Sept. 5, graciously helped provide me with this week’s showcase recipe for a light and creamy berry parfait, which she whipped up at two of our family farm dinner gatherings at oldest brother Tom’s house in July.
Columnist Philip Potempa has published four cookbooks and is a radio host for WJOB 1230 AM. He can be reached at [email protected] or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
Pam’s Creamy Berry Dessert Parfait
Makes 6 servings
Ingredients
2 cartons (8 ounces) whipped variety berry-flavored cream cheese
1 carton (8 ounces) of frozen non-dairy whipped topping, thawed
1 cup blackberries (or raspberries or blueberries or a blend of berries), gently mashed
1-2 drops vanilla extract (optional)
More Top Picks Buying Advice
Whipped cream for garnish
Directions
1. In a medium bowl, mix by hand cream cheese and thawed topping.
2. Fold desired berries into creamy mixture until evenly combined
3. Add vanilla if desired, mix well and chill for one hour before serving in chilled parfait cups.