FOOD
Showing 1 - 16 of 325 | next page
Start a blog »
Blog posts related to this topic:
STAFF BLOG HEALTHBEAT Eating better, for less money
Does it really cost more to buy healthful foods? Maybe not. According to a new study by the U.S. Department of Agriculture, most fruits, vegetables, grains and other foods we think of as healthful ar...
Posted on 5/22/12 at 10:57 AM
STAFF BLOG SUE DOEDEN'S ALL ABOUT FOOD Rhubarb. Roasted. Honey-Glazed. Sigh.
Bemidji's Natural Choice Farmers Market opened for the season yesterday. I was there with my market bag, filling it with fresh butter lettuce, baby turnips, green onions and beautiful rosy red radishe...
Posted on 5/20/12 at 10:19 AM
STAFF BLOG THE AREA VOICES COMMUNITY Areavoices Digest #72 - Spinach Bacon Mac and Cheese and Black Russian Cake
I enjoy writing my little blog on the Areavoices community. I really do. I love sharing news of the latest and greatest blogs on the platform. But deep down, I think I'm a frustrated food blogger. As...
Posted on 4/18/12 at 11:06 AM
MS. SIMPLICITY Graduation Party Planning Tips
So I am a month and a half away from having my first child's graduation party, but I have been planning it for years. You see, I have been going to graduation parties that my friends are havi...
Posted on 4/17/12 at 9:54 AM
STAFF BLOG CAPITOL CHATTER State launches program to help poor buy food
Lt. Gov. Yvonne Prettner Solon today announced a coalition to provide poor Minnesotans a chance to buy healthy foods. The Minnesota Nutritious Food Coalition joins state, university, tribal, nonprofi...
Posted on 1/10/12 at 3:07 PM
Hooray for hummus: Middle Eastern dip is colorful, healthful
On our way to Hackensack, Minn., to do some last-minute shopping for bee supplies a couple of weeks ago, my beekeeping buddy, Bobbie, and I made a stop at Green Scene in Walker. A container of spinach hummus, prepared by chef Kristin Melby in the spotless, wide-open stainless steel kitchen that takes up about a third of the cozy store’s space, went into my bag of organic food purchases.
By Sue Doeden , May 19, 2012
Chocolate-Banana Chia Pudding: It's super easy
When a friend of mine told me her husband was at the grocery store picking up some chia seeds, I did what anyone who watched television in the 1980s would do. I sang. “You mean, ch-ch-ch-chia?” The catchy tune of the singing chia pet commercial popped right out of my mouth.
By Sue Doeden , May 12, 2012
Don't chuck the celery ... make some tasty soup
Any other time, I wouldn’t give a second glance to a recipe for celery soup. I use celery when I make a pot of stock, and sometimes I add it to salads and slaws. It goes into mirepoix to use as a flavorful base for sauces, soups and stews. But unless its ribs are filled with peanut butter and dotted with soft raisins, I ignore celery.
By Sue Doeden , May 05, 2012
Scones made with a baker's gentle touch
I watched intently as Katie Novotny, owner of St. Paul Classic Cookie Co., dumped dry ingredients into a large metal mixing bowl. She used a knife to slash chunks of chilled butter into the same bowl. It seemed making perfect scones would be quite simple.
By Sue Doeden , April 28, 2012
Big changes to lunch: Park Rapids students will see more fruits, veggies
Park Rapids students in grades K-12 will experience “significant changes” on lunch plates next year, business manager Carol Hutchinson told the school board this week.
Fruits and vegetables will increase in amounts with veggie colors of the rainbow – green, red and orange – required.
By Jean Ruzicka , April 21, 2012
RELATED CONTENT
Asparagus with Creamy Chive Drizzle celebrates early spring
When the guy at the checkout asked me if asparagus could hold up to freezing temperatures, I thought he was referring to a malfunctioning refrigerator. Then, he put his hands in the air, layering them 4 or 5 inches apart. “My asparagus is about this big already,” he said. “It’s supposed to get down into the 20s tonight. I’m worried about the asparagus.”
By Sue Doeden , April 21, 2012
Go straight for the Avocado Smoothie
I recently attended the annual conference for the International Association of Culinary Professionals (IACP), held in New York this year. Breakfast was included on a few of the days. Throughout the large eighth-floor gathering room of the Broadway Millennium hotel, long tables were arranged with a display of help-yourself fresh fruit, small cartons of yogurt and plates of fancy rich pastries, puffy New York bagels and muffins.
By Sue Doeden , April 14, 2012
GF food columnist back in New York 'on Cloud 9' with Anthony Bourdain
I’m just back from another whirlwind trip to New York City. I was invited back to the Anderson Cooper show. And I had coffee with Tony Bourdain, the famed chef. He has proposed doing a book with me, and I am on cloud nine.
By Marilyn Hagerty , April 12, 2012
RELATED CONTENT
Kiwi packs a punch
I watched with intrigue as a young woman at the next table picked up her teaspoon and expertly slid the edge of it between the emerald green flesh and thin brown skin of half a fuzzy kiwi she held in her other hand.
By Sue Doeden , April 07, 2012
I'm on a (spring) roll
Four adults lined both sides of the island in my kitchen on a recent Sunday afternoon. Picking and choosing from an array of brightly colored fresh vegetables to include in roll-ups, we looked like young children involved in a pre-school food project, tasting, laughing and chatting as we worked. Or played.
By Sue Doeden , March 31, 2012
Pioneer Profiles: Blue Ox finds its niche through music, food
Villella’s Bada Bing!, a notorious sports bar that opened in the Union Station building in June 2008, closed one year later, leaving the space open for the second time in three years for prospective restaurateurs.
March 28, 2012
RELATED CONTENT
Marilyn Hagerty: Messages are good, bad and ugly when you go viral
GRAND FORKS - “You are a dolt and the main reason why North Dakota is viewed as being a backwoods dump. The Olive Garden is the McDonald’s of dining
By Marilyn Hagerty , March 26, 2012
RELATED CONTENT
Frazee man is king of kraut
Dallas Flynn of Frazee shimmies up a chair to the 30-gallon Red Wing crock, lays what looks like the world’s first mandoline cutter across the top and begins sawing a half head of cabbage back and forth across the blades.
March 26, 2012
RELATED CONTENT
Bowl your guests over with Watercress Salad in The Flatbread Bowl
First there was fire. Then there was flatbread. The first hard mixture of hand-ground flour and water was baked in hot ashes or on a stone over flames more than 6,000 years ago. Since then, flatbread has gone global.
By Sue Doeden , March 24, 2012
Necce’s transports diners to Italian trattoria
An epicurean evolution has taken place on the third block of Main.
By Jean Ruzicka , March 21, 2012
RELATED CONTENT
Showing 1 - 16 of 325 | next page
View your ad here! Cost effective targeted advertising.
Contextual advertising starting as low as $79/month. This includes targeted ad delivery and search results!
Add your business to the Marketplace »
RSS Feeds