March 2013

Hunting for Dinner: What to Do with All That Offal (and a Recipe for Duck Gizzard Spring Rolls)

This is the fifth post in a series about hunting for food -- truly meeting your meat.

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ABC’s of the Beez Kneez: A Mission for Sustainability.

Lesson #1: Antennae

Three years ago, I attached some antennae to a bike helmet, painted my bike black and yellow, and started The Beez Kneez. At the time, I had no idea where it would take me. What I was aware of was my motivation, and it was two-fold: I wanted to work with bees, and I was very concerned about their struggle to survive. 



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Behind the CSA Box: Farmer-to-Member Communications

This is the fifth post in a SGT series that looks at CSA -- community supported agriculture -- from the farmer's perspective.

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An Interview with Elissa Altman, Food Blogger and Author of Poor Man's Feast

Elissa Altman started her food blog, Poor Man's Feast, in 2008 after years as a cookbook editor, food columnist, personal chef, and caterer.

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Cooking with Slow Cookers and Pressure Cookers

I’d been using a slow cooker for several months before taking Jeff Woodworth's Slow Cooker & Pressure Cooker class at the Wedge Co-op this winter. Life for me as a part-time student is hectic and heavily scheduled and finding time to cook often takes a backseat to studying, work, social life, and a myriad of extracurricular activities. Encouraged by the prospect of producing lots of food with minimal effort, I decided to invest more time in learning these do-ahead techniques.


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Great Grains: A New Look at Oats

This is the tenth post in the series Great Grains, highlighting unusual whole grains and easy ways to incorporate them into your diet.

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The Latin Tongue: The 10 Most Memorable Latin Eateries in the Twin Cities

It's been just over a year and we've been to 30+ Latin eateries...amazing. There are still more than 20 eateries on our list and more opening every seems unreal. This could go on forever and yet, it is time to hang up our hats (sombreros?) for now and present our palates with a new spectrum of flavors. But don't worry! We are determined to continue to keep our eyes open for the next terrific tamal and you, dear reader, will be the first to know. For now, though, we wish to present our favorites for you as a last hurrah -- a celebration of sorts of our favorite and most memorable moments of mole, molcajete, and menudo. And so, without further ado or bombast, it gives me great honor to present:


Latin Tongue 2012/2013: Our Top Ten Most Memorable Eats...

Or, in our humble opinions, The Best of Latin Food in the Twin Cities


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The Culinary School Chronicles: Poultry Class (and a Recipe for Peking Duck)

Now that I’ve provided an overview of Minnesota State Community and Technical College’s Culinary Arts program and also what I learned in my first few wine classes, I’m moving on to our Poultry and Seafood class. Spring break is quickly approaching and will mark the end of our poultry unit and our transition into seafood.


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Behind the CSA Box: Add-On Partnerships

This is the fourth post in a new SGT series that looks at CSA -- community supported agriculture -- from the farmer's perspective.

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Globally Aware: Be My 'Suki': A Market Relationship in the Philippines

Two years after moving to the Philippines, I am finally getting the hang of local lingo. I've learned, for instance, that taxi drivers are called mama (Tagalog for 'uncle') and that unli (short for 'unlimited') refers to any all-you-can-consume product, from rice to cellphone minutes. Some terms, however, took a bit longer to decipher.

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