Archive | Online Magazine

November-December 2013

edibleTwinCitiesNov-Dec2013.inddFEATURES

SPECIAL FOCUS—HOLIDAY “SPIRITS”

Good-Natured

Locally distilled gin and vodka: From seed to glass.

By Carol J. Butler

A True Spirit of Christmas

Aquavit enlivens the holidays.

By Denise Logeland

Tapping Ingenuity

Barley John’s Brew Pub owner combines beer, organic dishes

By Andy Greder

Pleasing Pairings

Beer pairs with recipes from our cookbook.

By Michael Agnew

DEPARTMENTS

NEWS & TRENDS

Books and more books.

LIQUID ASSETS

Holiday Cocktails

Hot ideas for a cold season.

By Becky Poss

EDIBLE TRADITIONS

A Spirited Heritage

Holiday drinks warm up family gatherings.

By Beth Dooley

THE LAST BITE

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September-October 2013 Table of Contents

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SPECIAL FOCUS—COOKS/COOKING

Beth Fisher: Farm-to-Table Advocate

Wise Acre Eatery chef is a good fit.

By Andy Greder

David Dahmes: Creativity in each meal

Tilia’s chef pays attention to detail.

By Sarah Tieck

Cooking Intuitively: A Zen Approach

Let yourself be creative.

By Becky Poss

Cooking Matters

Nutrition program reaches out to families.

By Ann Burckhardt

Re-Discover Your Kitchen

You’ll be glad you did.

By Carol J. Butler

Back of the House

Behind the scenes at Lucia’s.

EDIBLE ECONOMY

Branching Out

Flourishing food coops to add locations.

By Andy Greder

DEPARTMENTS

NEWS & TRENDS

Cookbook, farm book; and more.

 COOKING FRESH

Apples Abound

Autumn is apple time.

By Becky Poss

EDIBLE TRADITIONS

Fall Rituals

A time for meat, beer, and food fests.

By Beth Dooley

THE LAST BITE

 

RECIPES

Arugula and Spinach Salad with Tart Apples and Goat Cheese

Apple Pie for Breakfast

Baked Summer Ratatouille

Amma’s Vegetable Stew

Country Spareribs and Sauer Kraut

Very Best Pickles

Apple Strudel

 

 

 

 

 

 

 

 

 

 

 … Read the rest

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JULY-AUGUST 2013 TABLE OF CONTENTS

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SPECIAL FOCUS—URBAN AG: GARDENING AND GROWING
City Grown
The nurturing of urban growers.
By Andy Greder

The Farm Down the Block
Stone’s Throw Urban Farm harvests vacant lots, feeds city neighborhoods.
By Denise Logeland

Growing Up
Vertical gardens offer many benefits.
By Jennifer Rensenbrink

Think Outside the Pot
Find creative planting spaces everywhere.
By Elizabeth Ries

Backyard Buzzing and Clucking
Raise chickens, keep bees, be a sweet neighbor.
By Nancy Crotti

DEPARTMENTS
NEWS & TRENDS
Swarmed at City Hall; Cookbook available; and more.

COOKING FRESH
Pepper Your Summer
These tasty veggies can be main event, or subtle sides.
By Angelo Gentile

EDIBLE TRADITIONS
Camp Cuisine
Summer camping and cooking with real local food.
By Beth Dooley

RECIPES
Glorious Red Pepper Red Sauce for Pasta
Roasted Pepper Edamame Hummus
Lemony Cole Slaw
Campfire Whitefish
Hash Brown-crusted Mediterranean Quiche
Balsamic Honey Dressing
Fermented Dill Pickle Relish
Green Chili Pesto
Roasted Pablano and Jalapeno Guacamole… Read the rest

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MAY-JUNE 2013 TABLE OF CONTENTS

Our May-June 2013 cover.

FEATURES

SPECIAL FOCUS—EDIBLE DESTINATIONS
South by Southeast
Locavores find a feast on either side of the big river.
By Becky Poss

North by Northeast
Local food finds along the great lake.
By Andy Greder

Central Minnesota Food Artisans
Vibrant local food movement emerging in center of state.
By Mary Jane Miller

St. Peter’s Charm
Consider this appealing town for your next day trip.
By Angelo Gentile

DEPARTMENTS

NEWS & TRENDS
New cookbook; Local farm tour; and more.

EDIBLE TRADITIONS
Asparagus: Easy to Love
Get ready to enjoy the season’s first crop.
By Beth Dooley

Profile
Organic Hero
Jim Riddle takes on new role, same cause.
By Angelo Gentile

In Season
The CSA Challenge
Making the most of those veggies you bring home.
By Anna Hewitt

RECIPES
Mushroom Powder and Mushroom Pasta
Tuna Nicoise
Asparagus with Lemon Ginger Vinaigrette
Tarragon-Lemon Mayo
Pan-Roasted Asparagus with Parmesan
Kohlrabi, Fennel, and Apple Slaw
Garlic Scape and Arugula Pesto… Read the rest

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Our next issue is out next week!

Our May-June 2013 cover.

Our May-June 2013 cover.

Our May-June issue will be out next week, and we’re eager to have you see it. You’ll find four compelling “Edible Destinations” to read about, a profile of organic pioneer Jim Riddle, ideas on what to do with all of those veggies you’ll be getting from your CSA, and Beth Dooley’s column in praise of asparagus. Plus lots of fun recipes to try. The magazine hits the streets next week (May 13-17). For a list of where to find Edible Twin Cities, go to http://edibletwincities.com/find-a-copy/where-to-find-us/Read the rest

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MARCH-APRIL 2013 TABLE OF CONTENTS

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SPECIAL FOCUS—THE FARM
The Farm and Market Approach
Petersons’ Ferndale Market business model combines wholesale, retail.
By Angelo Gentile

The Third-Generation Farmer
The Minars’ Cedar Summit Farm and their passion for the land.
By Emily Koenig

Bossy, But Strategic, Too
Farm start-up Bossy Acres aided by marketing background.
By Mark Weber

The Artisan Farmer
Au Bon Canard stays small.
By Mary Jane Miller

DEPARTMENTS
NEWS & TRENDS
New cookbooks; Michael Pollan coming to Twin Cities.

EDIBLE TRADITIONS
Artisan Cheese, Locally Crafted
Area cheese-makers’ tradition of flavor.
By Beth Dooley

NOTABLE EDIBLES
Real Food, From the Source
Spring is time for CSAs, farmers’ markets.

Diary of a New Farmer: The Promise of Spring
Warmer days heighten the senses.
By Betsy Allister

RECIPES
Herbed Egg Salad
Basic Omelet
Beet Greens Pesto
Quick Turkey Minestrone Soup
Pan Seared Foie Gras… Read the rest

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MARCH-APRIL 2012 TABLE OF CONTENTS

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GRASS-FED BEEF
Interest grows; will financial success follow?
By Mark A. Weber

COOKING: FERMENTED FOODS
Discover the health, cost benefits of lacto fermentation
By Yael Grauer

DEPARTMENTS

NEWS & TRENDS

NOTABLE EDIBLES
Gorkha Palace
By Sarah Tieck
Haute Habanero Paste
By Becky Poss
Minnesota Food Bloggers
By Mackenzie Lobby

RECIPES

Fruited Pork Chops
Kimchee
Stuffed Cherry Tomatoes
Roasted Corn Soup
Butternut Squash and Roasted Red Pepper Soup… Read the rest

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NOVEMBER-DECEMBER 2012 TABLE OF CONTENTS

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IN THE KITCHEN
The Cutting Edge
A discussion about knives with the
area’s sharpest chefs.
By Carol J. Butler

LIQUID ASSETS
The Buzz on Local Coffee
What’s brewing in the metro.
By Nancy Crotti

GIFT IDEAS
Holidays: The Season of Giving
Consider these ideas.

DEPARTMENTS

NEWS & TRENDS
Organic conference, Seward eateries, and more.

EDUCATION
Stop Wasting Food
Is it time to trim your waste?
By Julie Kendricks

NOTABLE EDIBLES
An Inside Job
Area innovators extend the growing season.
By Andy Greder

COOKING FRESH
Winter Squash
Try savory or sweet variations.
By Becky Poss

EDIBLE TRADITIONS
The Breads of Christmas
Baking brings to mind wheat’s ancient past.
By Beth Dooley

DRINKS
In High Spirits
Cocktails for the holidays.
By Chip Walton

RECIPES

Wassail Bowl
Christmas Walnut Bread
Christmas Bread
Squash Puree
Chili Roasted Acorn Squash
Pasta with Butternut Parmesan Sauce
Sublime Squash Soup
Reindeer’s Reward
Morning Star
Peppermint Martini
Warm Cinnamon Cider
Blizzard Blender… Read the rest

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JANUARY-FEBRUARY 2013 TABLE OF CONTENTS

edibleTwinCitiesJanuary-February2013.inddFEATURES

SPECIAL FOCUS—FIRST PERSON:
FOOD, FROM A PERSONAL POINT OF VIEW

Unplugged
How living off the grid changed the way she cooks.
By Carol J. Butler

Spice Girl
Why she loves Penzeys Spices.
By Becky Poss

Growing
Community gardener grows in several ways.
By Sarah Tieck

Winter Food Finds Up North
Local foodie discovers plenty to eat on the Iron Range—no matter what the season.
By Sarah Johnson

DEPARTMENTS

NEWS & TRENDS
Seward’s new book, Mississippi Market now delivers, and more.

LIQUID ASSETS
From the Glass to the Bottle
Try a hybrid wine experience at Stillwater’s Domacin.
By Kelli Billstein

NOTABLE EDIBLES
The Smart Food Dinner Club
Mindful of sustainability, dinner club eats ‘lower on the food chain.’
By Ann Burckhardt

EDIBLE TRADITIONS
Oh! Oxtails!
Cooking snout to tail for a sublime stew in winter.
By Beth Dooley

The LAST BITE

RECIPES

Oxtails with Stout and Onions
Caprese Lasagna
Quinoa Taco Salad
Bavarian Pork and Sauerkraut
Pureed Cauliflower
Stroganoff
Coconut Curry Sauce
Pasta Sauce… Read the rest

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