The explosive growth of the local food movement is hardly news: Michael Pollan’s books sell millions and the spread of farm-to-table restaurants is practically viral. But calls for a food revolution”
Beth Dooley arrived in Minnesota from her native New Jersey with preconceptions about the Midwestern food scene. Having learned to cook in her grandmother’s kitchen, shopping at farm stands and making
The Northern Heartland is governed by the seasons. The long and cold winter, bright and warm summer, and crisp and refreshing spring and fall shape our physical and emotional landscape. Shouldn’t the
A beautiful, delicious celebration of two natural sweeteners in irresistible recipesHoney and maple syrup might be better for you than sugar. They might be better for the environment. But even better,
More than two hundred delicious seasonal recipes from the upper Midwest celebrate the diverse ethnic groups--Scandinavian, German, Eastern European, Scottish, and Welsh--that helped define the charact
“Let’s dispense with the usual old notions of preserving,” Beth Dooley suggests, leading us into Mette Nielsen’s kitchen, where old-world Danish traditions meld with the freshest ideas and latest tech
Armed with a cast-iron skillet and the best ingredients he can find, meat-loving chef Rahm Fama serves up a fresh take on chuck wagon cuisine for flavorful meals you can enjoy no matter where you are.
The moment you step into a farmers market you are enveloped in a swirl of colors, aromas, and sounds—brilliant orange squash, vibrant green beans, glossy eggplant, crimson crab apples, the spicy bouqu
Creating a better world starts at home—in the kitchen—and for twenty years the Birchwood Cafe has guided diners to live and eat sustainably and joyfully. Now you can sample Birchwood’s recipes—adapted
