FOOD
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COLOR ME GREEN Shop to Reduce Food Waste
A friend recently posted the following words of wisdom on her Facebook page: “Use it up, wear it out, make it do, or do without!” Definitely words to live by and applicable in just about every corne...
Posted on 2/4/12 at 9:00 AM
THE AREA VOICES COMMUNITY Areavoices Digest #62 - What exactly is "Geek Culture" anyway?
Would you describe yourself as a "geekette?" Well, that's how Kari Lucin describes herself. This Areavoices blogger says she loves "Dungeons and Dragons," science fiction and playing video games. She...
Posted on 2/1/12 at 3:16 PM
STAFF BLOG ALL ABOUT FOOD Bring back the Date Bar
When was the last time you ate a date bar? I haven't had one in years. In fact, I can't remember the last time I've even given thought to that deliciously sweet, rich layered dessert. Not long ago, I...
Posted on 1/29/12 at 6:00 AM
NEW PLATEAUS Come Together
Last week I talked city with the mayor. This time I reel it in to address our neighborhoods. The unit we call our neighborhood is changing. I'm trying to figure out how; and I'm following my gut by ...
Posted on 1/28/12 at 8:24 AM
IN THE BLACK Food Allergies on a Budget
Erin Chase has a blog, 5 Dollar Dinners and has written a book The $5 Dinner Mom Cookbook. Now she has started a blog called Food Allergies on a Budget. The blog covers how to cope with food alle...
Posted on 1/19/12 at 7:00 AM
These date bars aren't dated
Not long ago, I received an email from a reader asking me if I had an excellent recipe for date bars. It had been ages since I’d thought of those classic sweet treats with a cookie-like mixture sandwiching soft, creamy date filling. I hadn’t even noticed that date bars seem to have gone out of fashion.
By Sue Doeden , January 29, 2012
Diners fill plates, bellies at Taste of Northern Minnesota
Both newcomers and seasoned veterans found plenty to delight their palates Thursday at the Taste of Northern Minnesota.
By Laurie Swenson , January 27, 2012
RELATED CONTENT
Bring on the beans: Spicy Peppers with Beans (Chili)
I was using a soup spoon to scrape the shallow puddle of spicy, rich, dark red gravy from the bottom of a deep bowl. “How could anyone even miss meat in this chili?” I posed the question to my husband as we sat at the table finishing our meal of a bean-dominated piquant chili.
By Sue Doeden , January 22, 2012
Be trendy, eat leafy in the new year
It’s always interesting to read the onslaught of food trend reports as each new year begins. According to the Hartman Group’s annual “Looking Ahead: Food Culture” report, we can expect to see vegetables become increasingly fashionable in 2012.
By Sue Doeden , January 15, 2012
Darling clementines make flavor-bursting scones
For days, I’ve been making trips into the chilly garage to replenish the bowl of clementines that has been decorating my dining table. Before Christmas, I decided a small mesh-covered crate of the juicy fruit just wouldn’t be enough for my clementine-loving family. I bought a case. It must have been 25 pounds. In just two weeks, I can see the bottom of the cardboard box.
By Sue Doeden , January 08, 2012
Resolving to eat some Yellow Pea Soup
It’s clear the time for resolutions is here. As I lay on the couch recovering from the stomach flu just a couple of days after Christmas, I saw advertising for Jenny Craig, the South Beach diet and Weight Watchers within minutes of turning on the television. Puffy people carrying extra pounds from holiday indulgences are just the audience they target. For many, new year’s resolutions involve health and fitness.
By Sue Doeden , January 01, 2012
Glorious, decadent ricotta made in your own kitchen
I found myself giggling as I stood at my stove. I was using the end of my candy thermometer to stir a mixture of milk and cream in my heavy, turquoise-colored saucepan. Its enamel-coated interior is stained with years of use. I was having flashbacks of my homemade yogurt-making days 35 years ago.
By Sue Doeden , December 25, 2011
Freezer Eggnog French Toast is a no-mess, no-stress dish
Years ago, at a holiday gathering I attended, I overheard the hostess in conversation with one of her guests. As the Christmas-sweater-clad woman ladled thick, frothy homemade eggnog from a large punch bowl into a clear glass cup, I heard her say in a half-whisper that she always made plenty of the creamy beverage “spiked” with bourbon so she would have enough to use for French toast the next morning.
By Sue Doeden , December 18, 2011
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