September-October 2012 Table of Contents

etcseptoct2012coverforwebsiteFEATURES

SPECIAL FOCUS: EDIBLE TRADITIONS
Forage, Hunt, Cultivate
Learning to enjoy an array of wild foods.
By Mary Jane Miller

Sustainable Walleye
Recovery effort brings back legendary fish.
By Stacey Wittig

Wild Rice
Ricing harvests satisfying, sacred food.
By Beth Dooley

LIQUID ASSETS
Tapping Into Community
Taprooms bring fresh beer, neighbors together.
By Chip Walton

INTERVIEW
Cultivating Local Food
Megan O’Hara advocates for fresh, healthy, local fare.
By Mark A. Weber

DEPARTMENTS

NEWS & TRENDS
Powderhorn Empty Bowls, Food Day 2012, and more.

NOTABLE EDIBLES
The Youth Movement
Two area programs nurture interest in farming.
By Becky Poss

HISTORY
Farmstead Cheese
Artisanal craft of Minnesota cheese makers has a rich history.
By Ann L. Burckhardt

COOKING FRESH
Hail to the Kale
Health benefits abound.
By Elizabeth Ries

RECIPES

Roasted Kale Chips
Raw Kale Salad
Wild Duck Confit
Sumac Tea
Mustard Grilled Venison Steaks
Walleye Skewers with Remoulade Sauce
Wild Rice Cranberry Pilaf
Grilled-Roasted Tomato Gazpacho

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