FOOD
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HEALTH BEAT 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 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
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
MOMSTAR RECIPE: Tomato and Avocado Salsa
Did somebody say, "Olive Garden"? Whoa, Marilyn! How did that happen?! You go about your daily routine for decades without any special attention, then pow! Suddenly you're "viral"! You go girl! What...
Posted on 3/12/12 at 6:57 PM
IN THE BLACK Frozen Food Month
March is being recognized as Frozen Food Month by the National Frozen and Refrigerated Foods Association. There are recipes and ideas on the website to use frozen foods to prepare home cooked meals. ...
Posted on 3/5/12 at 8:00 AM
Spoonriver Cookbook's Rhubarb Cake: Example of love in the kitchen
When you’re on the phone with Brenda Langton, owner of Spoonriver restaurant in Minneapolis, you can hear the smile in her voice; you can sense the sparkle in her eyes and feel the passion in her words.
By Sue Doeden , May 20, 2012
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 13, 2012
Jump in food need has schools looking for ways to help 
ST. PAUL, Minn. — New data from the Minnesota Department of Education show a growing number of students rely on the federally funded National School Lunch Program. The numbers have school officials looking for ways to ensure that children are well-fed and able to learn — even outside school hours.
By Julie Siple , May 08, 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 06, 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 , April 29, 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 22, 2012
Volunteers collect nearly 1,600 pounds of peanut butter
BEMIDJI – The Peanut Butter Project, a collaborative effort to provide peanut butter to benefit local children in need, has announced the final results of its food drive.
By Pioneer Staff Report , April 20, 2012
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Families will pay more for school meals next year
This was not a local decision, but rather one made by the federal government, Marleen Webb, Bemidji School District’s food services coordinator, said of why school lunch prices have increased over the last two years.
By Anne Williams , April 17, 2012
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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 15, 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 08, 2012
Holleman gets lifetime achievement award
BEMIDJI – Michael Holleman, director of culinary development for Indian Harvest, received the 2012 Lifetime Achievement Award last month from the Atlanta-based Research Chefs Association (RCA) at the organization’s Annual Conference and Culinology Expo in San Antonio.
By Pioneer Staff Report , April 04, 2012
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