FOOD
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RED WING FFA Ag Open House and Plant Sale - Fri May 10
Stop by Red Wing High School on Friday, May 10 from 8am to 2pm for the Agricultural Science Open House! The event is open to the public and sure to be a great time with an incredible animal petting ...
Posted on 5/7/13 at 11:23 PM
NUTRITION FORUM Food Safety in a Power Outage
Well, Worthington, this has been quite the spring/winter storm! With the abundant power outages, food safety can be of real concern. Fortunately, with the rolling blackouts we are having, the power sh...
Posted on 4/11/13 at 11:06 AM
PRAIRIE KITCHEN Culinary Adventure: Crawfish Time in the Deep South...
Yep, It's that time of the year again, time for me to make the pilgrimage to the deep south to do culinary research... Tough duty I know, but this is the best time of the year to eat crawfish and the ...
Posted on 4/1/13 at 3:03 PM
STAFF BLOG CHEF JEFF Chipotle Black Bean Chili
Have you every wondered why black beans have become so popular in the United States in recent years? They've long been a staple in our south-of-the-border neighbor, Mexico, where they're called frijol...
Posted on 2/8/13 at 2:31 PM
STAFF BLOG ASTRO BOB Space station crew prepares for Christmas feast in space
As you prepare for Christmas company and dinner, consider the six astronauts spending the holiday 250 miles overhead. Thanks to Internet connectivity the crew will be able to visit with their famili...
Posted on 12/24/12 at 1:17 PM
Scones made with a baker's gentle touch
I watched intently as Katie Novotny, owner of St. Paul Classic Cookie Co., dumped dry ingredients into a large metal mixing bowl. She used a knife to slash chunks of chilled butter into the same bowl. It seemed making perfect scones would be quite simple.
April 28, 2012
Daycare teams up with high school students and local hospital to produce healthy garden
Getting your preschoolers to eat their vegetables can sometimes be as tough as getting a good night’s sleep in a house with a newborn, but Live Healthy Red Wing is determined to gets kids on board with healthier foods.
By Regan Carstensen , April 24, 2012
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.”
April 21, 2012
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.
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.
April 07, 2012
Retiree gets help with sweet dream
ELLSWORTH — A home-based business is what Judy Ortwerth had in mind when she thought about keeping busy in retirement.
By Bill Kirk , April 06, 2012
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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.
March 31, 2012
Bowl your guests over with Watercress Salad in The Flatbread Bowl
First there was fire. Then there was flatbread. The first hard mixture of hand-ground flour and water was baked in hot ashes or on a stone over flames more than 6,000 years ago. Since then, flatbread has gone global.
March 24, 2012
Raise a pint to St. Patrick's
The words “wine” and “cheese” are quite frequently used together, but St. Patrick’s Day celebrations tend to see a little less wine and a lot more beer, so consider the latter when you break out the drinks today.
By Regan Carstensen , March 17, 2012
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Winter meets spring: Pumpkin-Mango Upside-Down Baby Cakes
The month of March is one that always keeps me guessing – is it spring or is it still winter? One day the thermometer may read 2 degrees below zero, the next day 42 above.
March 17, 2012
Fourth-generation grocer adds local store to family
ELLSWORTH — Jason Nilssen is being welcomed into the Our Family brand at the same time he’s adding Ellsworth’s supermarket to his family’s grocery businesses.
By Bill Kirk , March 15, 2012
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Watercress takes center stage in colorful, flavorful soup
Whether Irish or not, as March 17 approaches, many home cooks start thinking green. Food coloring and sprinkles turn cookies and cupcakes into special treats for St. Patrick’s Day. The more health-conscious create fruit salads with green grapes and kiwi or big bowls of bright tossed salads made of mixed fresh greens.
March 10, 2012
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