Artisan Bread Along the North Shore
Over the many thousands of years that humans have been making bread, techniques have been refined, as have the grains used to make bread. None-the-less,...
Chuck Viren
Lessons from The Sioux Chef
The Indigenous people who populated the boreal forests of this region traveled to encampments where they would grow or gather foods based on their seasonal...
Pizza on the North Shore
Flatbreads were known to have been eaten in ancient Egypt, Rome and Greece. It didn’t take long for people to add toppings to these flatbreads....
Healthy Food—Commitment to Community
Autumn and early winter seem to provide the perfect opportunity to add a few pounds to the old physique. With the first winds of autumn,...
Winter Cocktails for the Holiday Season
It takes a special sort of genius, I think, to devise innovative cocktails that delight the palate and warm the belly on a cold winter...
Sausage-Making Traditions
Meat cutting is an age-old profession. The tricks of the trade have been passed on from generation to generation. That knowledge includes the art of...
Poutine—A Canadian Classic from Quebec
During this time when the U.S./Canadian border is closed, many of us on the southern side of the border miss the opportunity to explore, shop...
North Shore Classics from the Big Lake
Early settlers to the North Shore were predominantly Scandinavian, and many depended on the bounty of fish in Lake Superior for both income and sustenance....
