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Learning To Cook

October 25, 2014 MARQUETTE — As local cooks gather today for the final judgement of their original recipes in the annual Mining Journal Cook-Off, host restaurant Chez Nous is also gearing up to offer the community... more »»

 
 
 
Canning an apple pie as filling

October 25, 2014 My grandparents Ed and Joanna Ray were excellent gardeners. Both of them grew up on farms in Kentucky, so they seemed to have an innate sense of what to plant when and where. more »»

Going wild

October 18, 2014 MARQUETTE — Young professionals of Marquette got a literal taste of “gourmet gone wild” last week, as well as a rousing lesson in the environmental, economic and health benefits of local cuisine. more »»

Who’s taking care of our food safety?

October 18, 2014 People want to know where their food comes from, how it is grown and who grows i. more »»

Ebola, food security topic at World Food Prize

October 18, 2014 DES MOINES, Iowa — The West African Ebola epidemic and its impact on food security will be a topic of discussion as officials from African nations and other international dignitaries gather for th... more »»

Yoopers head to national ‘Bake-Off’ contest finals

October 11, 2014 MARQUETTE — Out of tens of thousands of submissions, two original recipes by Upper Peninsula residents were selected as finalists in the 47th annual national Pillsbury Bake-Off Contest. more »»

Old Tom gin is in once again

October 11, 2014 SAN FRANCISCO (AP) — On a sunny San Francisco afternoon, bartender Chad Arnholt is setting up for the evening crowd at Trick Dog — a popular bar tucked into the eclectic Mission District — and... more »»

Using confit to preserve duck, goose

October 11, 2014 With waterfowl season underway I am offering you a delicious way to preserve the meat other than freezing, it is confit, a French verb meaning to preserve. more »»

Flavors of Ecuador

October 4, 2014 MARQUETTE — The aroma of warm, exotic spices filled the Marquette Food Co-op’s brand new classroom space last Tuesday evening during their first cooking class of the season. more »»

Cookoff deadline: Entries due by Wednesday

October 4, 2014 MARQUETTE — The deadline for submitting recipes for The Mining Journal Cookoff is Wednesday. more »»

Using home-grown, ripe tomatoes

October 4, 2014 As Guy Clark reminds us, "There are only two things that money can't buy and that's true love and home-grown tomatoes." This is sage wisdo. more »»

What’s all the BUZZ about the honey bees?

September 27, 2014 MARQUETTE — The unmistakable buzz of swarming bees can send the average person running terrified for cover, but for beekeepers everywhere, it’s the mouthwatering sound of honey production — not to... more »»

Driver demanded money to deliver chicken truck

September 27, 2014 MISSOULA, Mont. more »»

Tips for breaking through an artichoke's armor: Heart is tender and succulent

September 27, 2014 Artichokes are the armadillos of the vegetable kingdom. There is a tender and succulent heart at the center of each specimen, but getting past its armor of prickly leaves can be daunting. more »»

Food, fellowship, fun

September 20, 2014 MARQUETTE — Julie Nault, consumer life studies teacher at Marquette Senior High School, was a judge in the 2013 Mining Journal Cookoff and it wasn’t her visit stint as part of the panel. more »»

FDA revises food safety rules

September 20, 2014 WASHINGTON (AP) — The Food and Drug Administration on Friday revised sweeping food safety rules proposed last year after farmers complained that the regulations could hurt business. more »»

Pizza Hut testing ‘skinny slice’

September 20, 2014 NEW YORK — Pizza Hut is testing out a lighter pizza in two U.S. markets as it seeks to freshen up its menu and regain its footing against competitors. more »»

Book group kicks off new season: food, fun, dinner with an author

September 13, 2014 MARQUETTE — Unique dishes, laughs, stories and experiments are cooked up once a month by members of the group, Tasty Reads, at the Peter White Public Library in Marquette. more »»

Risotto and duck breast tempting

September 13, 2014 Today we’re going to get our North Italian Risotto on using what’s in this season’s game bag. Risotto is a North Italian rice dish cooked in broth to a creamy consistency. more »»

 
 
 

 

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