By TRINITY CAREY Journal Staff Writer When we buy our food from as close to the farm as we can get, it not only tastes better, but it’s better for you too. In urban areas where land suitable for any kind of agriculture is hard to come by, it’s more difficult to obtain healthy food that ...

NEGAUNEE — Michigan State University Extension will be offering a ServSafe class in Negaunee Township to educate food service managers about food safety practices. Training classes are taught by MSU Extension educators who are certified instructors and exam proctors through the National ...

MARQUETTE — You might like your soft pretzel with a little salt, a side of nacho cheese or maybe a squirt of mustard. How about with a vanilla cream sauce, garlic cheese spread, dipped in cinnamon sugar or topped with pepperoni? DaH Pretzel Guys are serving classic soft pretzels with ...

By MARIA TERESA HERNÁNDEZ Associated Press MEXICO CITY — The first bite of chiles en nogada, a traditional Mexican dish eaten around the country’s independence celebrations, sends a shiver. The salty skin of the poblano chile crunches, the pomegranate seeds that dot it explode ...

By KATIE WORKMAN Associated Press Here’s a sentence that might come as a surprise: Cabbage is cool. That taken-for-granted vegetable, that sturdy, dense staple of many a poor, ancestral homeland, is finally getting respect. “It’s all about how it is prepared, how it’s ...

By LOUISE DIXON Associated Press LONDON — Lance Forman’s family has been producing traditional smoked salmon in London for four generations, and he says the smoking process hasn’t changed much since those early days. H. Forman and Son has long supplied some of London’s finest ...