History of the Potato
Controversial, life-changing and versatile— the potato has truly shaped our world. How exactly did that lovely baked potato sitting on your plate go from a...
Recipes
Karelian Rice Piirakka
By Kathy Toivonen Rice Pudding for Filling 1 cup uncooked short grain white rice 1 cup water (or just enough to cover the rice) 1...
Holiday Sweets and Treats
by Maren Webb
The holiday season is now upon us, with more wintery weather, holiday cheer, and tasty treats. No matter what the holiday is, food always seems...
Pepons, Pompions, and more Pumpkins!
by Kim Falter
Derived from the Greek word pepon, translated from French to English as pompion, then evolved to what we all know as the pumpkin—this harbinger of...
Venison: from the Exotic to Classic Sausage Making
by Maren Webb
The start of November signifies a number of things on the North Shore: The start of the Lake Superior storms/gales season, the transition from fall...
The Colorful Story of the Carrot
by Kim Falter
By Kim Falter The history of the simple orange carrot is extensive and colorful. Fossil pollen has revealed its existence as far back as the...
The Farkleberry
by Kim Falter
Known in the past as the sparkleberry, cowberry, bilberry, and yes: a farkleberry; the blueberry is one of few fruits native to North America. Gathering...
The Art of Outdoor Ovens
Why is it that everything tastes better when it’s cooked outside with fire? Maybe it’s the hint of smoke or wood that you don’t...