Albert Lea, Minn., shows how walking and other healthy habits can rejuvenate a rural community. Learn about how to build a walkable community guided by ideas presented in the Blue Zone Projects and see examples of walkable communities around the United States.
Does my wild Minneapolis sourdough taste different from the classic San Francisco sourdough starter? I did a taste test to find out!
This article wraps up the sugarmaking season with a few tips, tricks, and helpful advice gleaned from another year in the sugarbush.
This article is part four in Julie’s sugar-making series and will show you how to remove taps, clean your equipment, and store everything away for next year. It also includes fun recipe ideas for using pure maple syrup including making “Jack Wax” candy and maple cream.
This article is part three in Julie’s sugar-making series and will show you how to boil maple sap into syrup, how to filter it after boiling, and how to bottle it for storage.
Planning and preparation kept our backyard chickens happy and healthy in our harsh Northern winter.
This article is part two in Julie’s sugar-making series and will show you how to collect and store sap, and prepare your sugar shack or boiling room to get ready to make pure maple syrup.
This article will answer common questions about collecting maple sap and making maple syrup. It will walk the beginner through the first steps of gathering tapping supplies, drilling the taphole, and getting started on becoming a sugarmaker.
Preserving citrus is easy with these flexible techniques and recipes that you can try with almost any variety of citrus.
Capture the flavor of seasonal grapefruit in this sweet and sour liqueur.
Transforming the Thanksgiving leftovers into something wonderful can be a challenge. Try stuffing leftover turkey into Mexican poblano peppers.
A rustic cranberry sauce with whole mustard seeds adds a little zing to Thanksgiving and beyond.
Spend the weekend preserving fall apples before they're all gone.
Kale and bacon make the perfect savory kale-bacon biscuits recipe for breakfast or dinner.
To make liquid hand soap all you need is a bar of soap and a cheese grater. What could be easier?
St. Paul, Minnesota, not only allows front yard gardens and promotes growing vegetables in containers, but encourages residents to beautify the boulevard with plants, including edibles.
Separate the tomato water from tomato pulp to make a delicious broth.
Fire roasting is the key to incredibly flavorful canned salsa.
My top 10 links to delicious quick cured meats, fresh cheeses and pickles for your next summer picnic.
A relative of the artichoke, burdock is a common and versatile wild vegetable.
An herbal, earthy and nutty cocktail bitter with a little extra ginseng zing on the side.
New baby chicks for our backyard urban chicken flock.
Lean, grass-fed beef is perfect for making jerky.
It takes a village to build a backyard chicken coop.
Make homemade tahini paste in your kitchen.
Easy handmade soap recipe using tallow and lard.
Preserving meat at home by making pork confit.
Use your sourdough starter to make this Spelt Sourdough Bun recipe.
On-going series on my family's efforts to raise urban chickens in our Minneapolis backyard.
Pickled duck eggs pair well with Asian flavors in this easy recipe.
Making your own buttermilk and créme fraîche (French sour cream) is so easy, you'll never buy it again.
Get started making your own charcuterie with this easy Garlic Sausage Recipe. By making your own sausage from scratch, you can use your own quality meat, customize the flavorings and leave out anything artificial.
Ten easy holiday pantry gifts that you can make at the last minute.
Food preservationist Tammy Kimbler teaches you how to make apple pie fruit leather from urban-foraged apples.
Starting in North Branch, Minn. and ending in Brantford, Ontario, author Rick Stiles continues his cycling across the country — and the border.
A historic ice house on the LeDuc-Simmons Estate and a local ice harvest at Lake Rebecca demonstrate how ice and other perishables were kept cold in the hot summer months during the 19th century.
Robert Zwald grew up in the 1900s, farming with his father in Minnesota. This is part one of his stories from the past, as compiled by his daughter, Ruth.
This traditional recipe for Potatiskorv, or Swedish potato sausage, is delicious, simple and hearty.