For Prairie Vodka, Substance is Style

“Organic” isn’t a word I usually associate with vodka. Sure, organic is commendable. Organic is responsible. Organic is even noble.


But these homespun virtues don’t exactly dovetail with vodka’s typically glitzy image. Commercials for big-name vodkas often beguile the viewer with fussy fantasy worlds that feature dazzling women, surreal Norse landscapes, ice palace discos, and fashion runways a-pop with camera flashes.


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DIY Craft Cocktails: Beer Shandies for Cooler Temps

A traditional beer shandy is a refreshing, height-of-summer drink, served ice cold and made by combining lemonade and a light-bodied beer, usually in a one to one ratio. The shandy is typically enjoyed in the middle of a hot day and has a relatively low alcohol content. Its primary purpose is to refresh, not to intoxicate.


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Hunting for Dinner: Snapping Turtles (and a Recipe for General Tso's Turtle)

A couple of years ago I was told about a book called The Scavenger's Guide to Haute Cuisine, by Steven Rinella. In the book, Rinella tells the tale of being given an old cookbook written by Auguste Escoffier and being inspired to have a feast of all the things he hunts and gathers. Rinella talks about how, pre-Escoffier, he once ate snapping turtle and didn't enjoy the turtle meat because it tasted like a mucky swamp.

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An Autumn Ritual: Making Homemade Thai Chili Paste

In our household, the autumn ritual of preserving our garden through canning, freezing, and juicing is a family gathering in the kitchen. I love the opportunity to fend off those first few cold nights with a steaming hot kitchen, the house windows fogged up from all the blanching, poaching, and hot water baths. We play jazz music on the stereo, and even after the kids go to bed, I’m often putting up the last few jars until 2 am. It’s one of my favorite parts of the year. There is only one exception to the rule here, the evening where my wife and kids can’t get far enough away from the house while I’m working. Despite that fact, this remains one of my favorite nights of all…processing hot peppers.


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Hunting for Dinner: Boundary Waters Canoe Trip (and a Recipe for Fish Curry)

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

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My Favorite DIY: Rhubarb Ketchup, Mustard, and Marinara

When I think of rhubarb season, the same scene always comes to mind: I’m nine or ten years old walking barefoot through the dewy grass with my mom out to her rhubarb patch early on a Saturday morning. She lifts back the giant leaves and cuts the perfect stems – not too green, not too pink, not too long, not too short. Each stalk is then stacked across my outstretched arms like tiny cordwood.


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Great Grains: Quinoa and the Problem of Popularity

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


If quinoa had a résumé, I’m pretty sure that every one of us would have to hire it for whatever job it wanted. Ten seconds on Google pops up enough qualifications to make me wonder why I ever eat anything else:

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Stocking Your Kitchen for Asian Cooking at Minneapolis's United Noodles

Yours truly has a superficial acquaintance with Asian cooking. I’ve made Pad Thai and sesame salmon for friends, and they’re still speaking to me. But on my first visit to United Noodles, any remaining illusions about my supposed savvy with Far East cuisine rapidly went south. Too. Much. Information. Head about to explode.


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Hunting for Dinner: Bowfishing for Carp (and a Recipe for Carp Ceviche)

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

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DIY Craft Cocktails: Mixing Cocktails with Herbs

I ran into a problem last summer: too many herbs were coming out of my garden, so many that I couldn't keep up with them. The easy way to deal with this overflow would've been to make large batches of pesto and tabbouleh, or other variations on crushed-herb sauces or greens-and-grains salads. I did my best, but I still had a surplus. By the end of the growing season, I had to cut back armfuls of sorrel, thai basil, lemon thyme, curry, and others. All these great flavors (for which I had so many plans last May), and I ended up pitching them into the compost bin. It was silly: what was the point of nurturing these plants out of the dirt if I was only going to transform them back into dirt in a few months?


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