FOOD
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STAFF BLOG LAGNIAPPE The sidewalk incident
Now I know why, when I was a child, my mother always admonished me to pick up my feet. While walking down a street in Milwaukee recently, I became the victim of an uneven sidewalk. One minute I was ta...
Posted on 6/6/13 at 12:36 PM
THE 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
OH LOOK! A SHINY THING Facebook Fear Factor: Cake and Pancake Mixes
What the warning (incorrectly) says: When they get old cake mixes grow spores that can kill you, which is why it's so important to throw out your expired cake mix -- it is toxic. What the warning lea...
Posted on 4/8/13 at 9:17 PM
STAFF BLOG THE FARM BLEAT Strangers among us
In a little less than two weeks, I will mark my ninth anniversary with the Daily Globe news team. Nine years. It may not sound like a long time, but it seems like forever ago that I took the leap to ...
Posted on 12/2/12 at 10:58 PM
A MINNESOTAN IN CHINA Home Sweet Home: China in Minnesota
All of you who've read my posts are awesome. Thank you for following along. While I'm sad to see this journey end, I'm excited with anticipation because this was just my first try. I'll be writing man...
Posted on 10/27/12 at 11:31 AM
Don't chuck the celery ... make some tasty soup
Any other time, I wouldn’t give a second glance to a recipe for celery soup. I use celery when I make a pot of stock, and sometimes I add it to salads and slaws. It goes into mirepoix to use as a flavorful base for sauces, soups and stews. But unless its ribs are filled with peanut butter and dotted with soft raisins, I ignore celery.
April 30, 2012
BLOG: Yogurt for Rover? Oh Yes!
Worthington Hy-Vee registered dietitian Greta Farley asks if yogurt is healthy for dogs.
April 27, 2012
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BLOG: Stir-Fry Frenzy!
Hy-Vee registered dietitian Greta Farley shares a delicious recipe for stir fry as well as fried rice and egg rolls.
April 25, 2012
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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 23, 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 16, 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 09, 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 02, 2012
Conference speaker says food wrongly associated with disease
WORTHINGTON — When people say there’s an increased risk of heart disease or cancer by consuming animal food products, Iowa State University animal science associate professor Lance Baumgard wants them to know that risk is a relative term.
By Julie Buntjer , March 29, 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 26, 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 19, 2012
LANGIAPPE: In praise of pi(e)
Beth Rickers celebrates National Pi(e) Day in her blog with a recipe for French Silk pie.
By Beth Rickers , March 14, 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 12, 2012
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