I’m not canning any jams or jellies this year.   I’ve rarely done large-scale preserve-making, preferring to grab a couple cups o...

Kim Ode (pron. OH-dee) was in our neighborhood last weekend to present a demo and talk about cooking with rhubarb, which has become ...

It’s always a lovely thing to make that first foray to southeastern Minnesota trout waters in mid-April, for many reasons.   The ...

Seasonal eating in the North Country in spring often involves a collaboration between the root cellar and the first wild greens.  So it w...

In the spirit of re-embracing that cyclical, perennial essence of the natural world of which food—real food—is a part, it’s proba...

I inaugurated the 2015 fishing season on Sunday with a trip to the Whitewater region of southeastern Minnesota.   It has become m...

Boiling birch on the left, maple on the right. Sugaring season came to an end this week.   The birches were running pretty good f...