Campfire Smoked Fish
There was a time when pike was the preferred eating fish over pickerel (known as walleye for those of you south of the border). At...
Recipes
The Peach
by Kim Falter
There’s nothing like biting into a juicy, ripe peach on a hot summer day. Hard to believe it began as a small, fuzzy, sour fruit...
Cabbage: A European Staple
by Kim Falter
As with most of the fruits and vegetables we enjoy today, the history of cabbage is centuries old. When we walk into our grocery stores,...
Soup and Chili: More than a Side Dish
by Maren Webb
After a fun day of skiing or a winter adventure with your canine companion, a bowl of hot soup or chili hits the spot. And...
The Heart of the Hunt: A New Experience
One of my earliest memories dates back to when I was four years old. I watched my father lift a skillet full of beef tongue...
A Citrus History
by Kim Falter
From humble beginnings in the forests of Southeast Asia, the citron is the oldest known member of the citrus family. This small evergreen tree, which...
The Almost American Fruit
by Kim Falter
What is more American than the apple? Apples are so deeply rooted in our culture, it is difficult to believe that they would be...
Taste of the North
by northwilds
From Best of the Best from Minnesota Cookbook This recipe originally came from the “Maple Hill Cookbook”, published in Hibbing, Minnesota in 1992. Venison Mushroom...