How do I cook with that? For Many People, The Term “Ancient Grains” Conjures Up The Imagery Of Hardship: mills and grindstones and brow sweat and open flame. And yes, they may be a bit more complicated than their more modern counterparts, but the time it takes to figure them out is well worth your…  Read More →

Fermented foods are the original probiotics. They promote a healthy digestive system by supplementing the symbiotic bacteria that live all along our gastrointestinal tract. Making them yourself is one of the easiest ways to eat healthily on a budget. “One of the best ways to save money is to ferment seasonal produce” No special equipment…  Read More →

Dear Dr. Watts, Recently, I see that many processed foods contain soy, sometimes in large amounts. I don’t eat a lot of processed foods, but cold cereals are still on my menu. However, I do make my own granola. Can you address the nutritional issues of foods with soy? Debra, your question is an important…  Read More →

With the temperatures dropping, weekend entertaining gets cozy and moves indoors. But don’t worry, this doesn’t have to mean keeping tabs on all four burners and the bar while guests arrive. These do-ahead recipes free you up to enjoy a cocktail and conversation while still pulling off a meal to remember. A do-it-yourself bruschetta bar…  Read More →

After 19 years with the Produce department, Dean is now the store manager. What’s your favorite season for produce?July. All the greens come in hot and heavy; it’s real bounty time. What’s your first childhood food memory?I grew up in St. Paul, and I remember the first time we hit the farmers’ market for strawberries…  Read More →

In all its long history, the school lunch has never really been known for culinary excellence. Tater tot casserole, mystery meat, cold canned fruit-these are the commonly conjured images of our country’s cafeterias. But to be fair, the National School Lunch Program, which provides free or reduced-price lunches to 31 million kids every day, has…  Read More →

At 11:00 p.m., when many of you are getting ready for bed, the Wedge Bakehouse team is just starting their day. The Wedge is the only co-op in the Twin Cities with an on-site bakehouse and a team of night-owl bakers with an appreciation for Old World methods and a flair for contemporary tastes. We…  Read More →

Hoch Orchard La Crescent, Minn. Growing up, Jackie Hoch never imagined the life of a farmer for herself. From a small town, her dreams were of high-rising glowing skylines, not the intermittent flicker of firefly backsides. She went to school to study biology and chemistry, became a medical technician, and worked her way up to…  Read More →