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...
recipe
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...
Cultivating Wild Food Spaces
One of my fondest memories of living on the Canadian west coast is hiking the Wild Pacific Trail in Ucluelet. Cutting along the rugged, rocky...
Secrets of the Pie Place Cafe
By Kathy Rice Lake Superior Port Cities Inc., $19.95 Grand Marais author Kathy Rice weaves well-kept secret Pie Place recipes with heartwarming tales of 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...