FOOD
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HEALTHBEAT Eating better, for less money
Does it really cost more to buy healthful foods? Maybe not. According to a new study by the U.S. Department of Agriculture, most fruits, vegetables, grains and other foods we think of as healthful ar...
Posted on 5/22/12 at 10:57 AM
LIKE A FISH OUT OF FARGO Worth The Drive: Wilkin Drink & Eatery, Breckenridge, MN
On Saturday, Jake and I set off for Breckenridge, MN, about 45 minutes south of Fargo. Jake's coworker had recommended The Wilkin Drink & Eatery which has been locally owned and operated for over...
Posted on 5/21/12 at 7:59 PM
STAFF BLOG CHEF JEFF Pulled Pork Graduation Sliders
This is the time of the year for graduation parties. One way to avoid some of the hassles associated with these once-in-a-lifetime happenings, whether it' high school or college, is to have the event ...
Posted on 5/21/12 at 4:18 PM
STAFF BLOG SUE DOEDEN'S ALL ABOUT FOOD Rhubarb. Roasted. Honey-Glazed. Sigh.
Bemidji's Natural Choice Farmers Market opened for the season yesterday. I was there with my market bag, filling it with fresh butter lettuce, baby turnips, green onions and beautiful rosy red radishe...
Posted on 5/20/12 at 10:19 AM
SLOWINGTHERACINGMIND Brunch in the Airport
I am currently en route from MSP to Traverse City, Michigan. Who knows the three letters for that airport?!?!?! If you know it (without using your Internet resources!), leave a comment! The first to g...
Posted on 5/6/12 at 10:19 AM
Asparagus with Creamy Chive Drizzle celebrates early spring
When the guy at the checkout asked me if asparagus could hold up to freezing temperatures, I thought he was referring to a malfunctioning refrigerator. Then, he put his hands in the air, layering them 4 or 5 inches apart. “My asparagus is about this big already,” he said. “It’s supposed to get down into the 20s tonight. I’m worried about the asparagus.”
By Sue Doeden , April 21, 2012
Food trucks look to feed oil workers
WATFORD CITY, N.D. — Michael Campbell has cooked for kings and queens. Now the chef is cranking out burgers and burritos for oilfield workers from a food truck in Watford City.
By Amy Dalrymple , April 18, 2012
RELATED CONTENT
Go straight for the Avocado Smoothie
I recently attended the annual conference for the International Association of Culinary Professionals (IACP), held in New York this year. Breakfast was included on a few of the days. Throughout the large eighth-floor gathering room of the Broadway Millennium hotel, long tables were arranged with a display of help-yourself fresh fruit, small cartons of yogurt and plates of fancy rich pastries, puffy New York bagels and muffins.
By Sue Doeden , April 14, 2012
Kiwi packs a punch
I watched with intrigue as a young woman at the next table picked up her teaspoon and expertly slid the edge of it between the emerald green flesh and thin brown skin of half a fuzzy kiwi she held in her other hand.
By Sue Doeden , April 07, 2012
Chili cookoff raises funds for meals program
The Buffalo Mall presented a check to the James River Senior and Community Center for $2,819.30, which was raised during the seventh annual Business Leaders Chili Cook Off. All of the proceeds from the event went directly to the Meals on Wheels program. Included in this amount was $874.30 raised from the RSVP+ Bake Sale and $100 from Music Masters of Jamestown.
April 04, 2012
I'm on a (spring) roll
Four adults lined both sides of the island in my kitchen on a recent Sunday afternoon. Picking and choosing from an array of brightly colored fresh vegetables to include in roll-ups, we looked like young children involved in a pre-school food project, tasting, laughing and chatting as we worked. Or played.
By Sue Doeden , March 31, 2012
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