JOSHUA SBICCAAssistant professor of sociology at Colorado State University Congress is in the midst of reconciling the House and Senate versions of the 2018 Farm Bill. Time is short. On September 30, the current law expires. No matter what transpires it will still not be enough to fully regulate the food system. The public debate … More You cannot have a just farm bill and eat it too.
BY BEATRICE OJAKANGASExcerpted from Homemade The Christmas season for us was marked by the beginning of Christmas tree season in October. Isä [Ojakangas’s father] had discovered that he could make a bunch of money by cutting and selling Christmas trees. He would pile the cut trees onto the platform of his truck and deliver the … More Christmas Trees + Beatrice Ojakangas’s Pulla People holiday recipe.
Last night, the Press celebrated the launch of Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food, a memoir-cookbook by James Beard Cookbook Hall of Famer, author of 30 cookbooks, and self-described home economist Beatrice Ojakangas. This sold-out event at the American Swedish Institute in Minneapolis included a conversation … More Lefse advice + Finnish Blueberry Bars recipe from Beatrice Ojakangas.
BY MARY CASANOVA My grandparents were poor, yet they saved money all year long in a tin coffee can to celebrate Christmas with their ten grandkids in St. Paul. Every Christmas they arrived from the Iron Range in their blue station wagon loaded to the top with Christmas packages and baked goods. Of all the … More Recipe spectacular: Memories of Potica.
Early visitors to Minnesota’s Iron Range (here at Missabe Mountain Mine in 1937)were meant to stand in awe at the size and complexity of open pit iron ore mining.As Jeff Manuel writes, there has long been a close connection between politics andiron ore mining (and, incidentally, hotdish) in Minnesota.Image: Minnesota Historical Society Collection, HD3.112 p59. … More Recipe spectacular: Taconite Tater Tot Hotdish
Sue Leaf in May 2013 at the Minnesota River Valley National Wildlife Refuge. “On a river, roads seem not to exist and only the clear and sparkling water serves as a passage through the world,”writes Leaf. Photograph by Tom Leaf. BY SUE LEAF When I was a child, I was given the gift of a … More Reflection, renewal, and the art of canoeing. (With bonus Christmas meringue cookie recipe.)
Page from Great Wolf and the Good Woodsmanby Betsy Bowen. ——- This is a continuation of a series running this week on authors’ favorite holiday recipes.See also: Bury your fish for better flavor and other questionable Norwegian advice, by Eric Dregni.——- BY BETSY BOWEN Ingredients:CarrotsPopcornCornSunflower seeds Instructions:* Cut carrots in chunks* String some of the … More Recipe spectacular: Feed the birds (and squirrels and mice, too) at midnight on Christmas Eve
A fishing boat in Norway’s Lofoten Islands. Author Eric Dregnispent a year on a Fulbright Fellowship in Trondheim, Norway, where his first child was born.Images courtesy of the author. ——-This is the first in a series running this week on authors’ favorite holiday recipes.——-BY ERIC DREGNI The fishmonger at the Ravnkloa seafood shop in Trondheim tricked me. … More Recipe spectacular: Bury your fish for better flavor and other questionable Norwegian advice.
The Birchwood Cafe’s strawberry and rhubarb cornmealcobbler makes a tasty breakfast or dessert dish. See recipe below. BY TRACY SINGLETONFounder and owner of the Birchwood Cafe in Minneapolis ————Written by Tracy Singleton on the occasion of the publication of The Birchwood Cafe Cookbook: Good Real Food, which features recipes from the restaurant’s light-hearted, innovative, sustainably … More The Birchwood Cafe Cookbook: Good, real, seasonal food inspired by Southern family traditions.
Photographs by Mette Nielsen, from Minnesota’s Bounty. BY BETH DOOLEYHas covered the local food scene in the Northern Heartland for 25 years; author of, most recently, Minnesota’s Bounty: The Farmers Market Cookbook Opening days at local farmers markets are the most exciting of the year! Here’s our payoff for winter’s patience. Cooks can kick back … More Ready for farmers market season? Find out when your favorite produce is in season and how to use it with tips from Beth Dooley.
