Richard Gwin
Richard Gwin has been a photographer with the Lawrence Journal-World for more than 20 years. He lives in rural Leavenworth County.
Recent stories
- Searchers recover body of Tonganoxie man, 30, from Lone Star Lake in southern Douglas County
- Dive crews, emergency responders were searching for man who was swimming at Lone Star Lake
- 05:04 p.m., August 13, 2011 Updated 10:14 p.m.
- A 30-year-old Tonganoxie man died while he was swimming about 70 feet offshore at Lone Star Lake in southern Douglas County, said Douglas County Sheriff spokesman Sgt. Steve Lewis.
- McLouth man relishes windmill relics
- July 28, 2011
- As Kansas leaders talk about the state’s emerging wind industry, it can be easy to forget that the state has a rich history in windmills.
- McLouth student Justin Johnston shot, killed on school trip to Costa Rica
- Memorial service planned for 8 p.m. tonight in high school parking lot
- 10:43 a.m., June 2, 2011 Updated 07:46 p.m.
- A student at McLouth High School has died while on a school trip to Costa Rica, the victim of an overnight shooting.
Recent photos
Meat thermometers and clean utensils can keep food-borne bacteria from running the fun of outdoor grilling.
Michael Beard, executive chef at 715 restaurant, 715 Mass. in Lawrence, prepares an appetizer of fegalo, an Italian-style liver sausage wrapped in caul fat.
The fegalo appetizer is an occasional special at 715, 715 Mass. The dish, served atop caramelized onions, features Italian-style pork liver sausage wrapped in caul fat and garnished with a laurel leaf. Chef Michael Beard suggests pairing the strong-flavored meat with with Sangiovese or Chianti.
Michael Beard, executive chef at 715 restaurant, 715 Mass. in Lawrence, prepares his fegalo appetizer. The dish, an occasional special at 715, features Italian-style pork liver sausage wrapped in caul fat — the fat that encases the pig's vital organs such as the heart and liver — and garnished with a laurel leaf.



