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Saturday: Weekend

Food & Food Safety

By TRINITY CAREY Journal Staff Writer An estimated 48 million people get sick from foodborne illnesses, 128,000 are hospitalized and 3,000 die each year in the United States, according to the Centers for Disease Control and Prevention. To allow for better and more rapid response to food ...

Smoked salmon the old-fashioned way

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 ...

Walla Walla Wine

WALLA WALLA, Wash. (AP) — Southeastern Washington has been producing high-quality wines for decades. But in the past five years, the wineries of the Walla Walla Valley have drawn international accolades for the reds — particularly syrahs — produced from the unique soil just across the ...

BBQ & BEER

Whether it’s with s’mores around a campfire, a family recipe around the dinner table or the whole neighborhood for a backyard barbecue, food brings people together. That feeling of comfort and camaraderie that comes with those gatherings is just what Scott Arbour and Theresa Sell, ...

Freeze, can, pickle, dry? Ways to preserve summer produce

By KATIE WORKMAN Associated Press In the last warm weeks of summer, it’s hard to imagine that today’s tomatoes, corn, peaches and other late-summer bounty will soon be just memories. But wait, they don’t have to be. With a bit of forethought, and a bit of time, we can safeguard ...

History on tap

By AMY GRIGAS Journal Staff Writer MARQUETTE — Prohibition on alcohol was passed into law in 1919 and went into effect across the nation in January 1920. But before that, individual states were able to vote on banning booze, and Michigan was an early supporter. Michigan was ...

Life’s little insecurities

I’ve tried to come up with all sorts of different topics to write about, failing brilliantly at each of them. As I sit at my desk at home, my mind goes blank and I start to sweat with consternation and dismay dripping from my armpits. I worry terribly that by agreeing to write a weekly column ...

Back to the roots

By TRINITY CAREY Journal Staff Writer MARQUETTE — Before the option to walk down an aisle filled with an array of bread at any grocery store, one would go to their local baker for a homemade freshly baked loaf either to have with dinner or for a special occasion. Marquette Baking Co. ...

Eating along New York State’s ‘Buffalo Wing Trail’

By MELISSA RAYWORTH Associated Press BUFFALO, N.Y. — The warnings come at you as soon as you step into the low-slung building that is Duff’s Tavern. Advisories are posted on the walls. On the menus. They’re even printed on the servers’ t-shirts. “WARNING! Medium IS HOT! Medium ...

KFC partners with Beyond Meat for plant-based chicken

LOUISVILLE, Ky. (AP) — It’s finger lickin’ fake chicken. Kentucky Fried Chicken plans to test plant-based chicken nuggets and boneless wings Tuesday at one of its restaurants in Atlanta. Depending on customer feedback, the chain could expand the test to other markets. California-based ...

Smelted

Food truck fans may have noticed the wood-fired pizza trailer formerly known as Copper Crust Co. has rebranded to Smelted. The pizza company known for its cooking method and unique toppings has grown tremendously since its start in 2016, said owner Matt Lucas, and with that growth must ...

Lots to sample on a weekend visit to Pittsburgh dining scene

By MELISSA RAYWORTH Associated Press PITTSBURGH — When celebrity chef Lidia Bastianich decided to open a restaurant in Pittsburgh’s Strip District in 2001, she arrived in a neighborhood filled with warehouses and factories. This narrow stretch of streets in the shadow of the city’s ...

Burgers for benefit

MARQUETTE — Queen City Burger Co. isn’t just serving up delicious food, they’re also giving back to local charities. On Tuesday, the restaurant held a Burgers for Benefit event. Ten percent of all food sales from the day were given back to the Grant Henriksen Memorial, which ...

How to marinate just about anything

By KATIE WORKMAN Associated Press Marinating is a terrific basic kitchen technique. Essentially, you can take any kind of meat, fish or seafood, or even vegetables or soy products, submerge them in a marinade, and you’ve turned a plain something into a great dinner. Marinades add ...

Maine blueberry industry faces another potential low harvest

By PATRICK WHITTLE Associated Press PORTLAND, Maine — Maine’s wild blueberry industry could be looking at another difficult summer, as the year’s total crop is projected to remain much smaller than just a few years ago. The Pine Tree State is America’s sole commercial producer ...

Caffeine dream

By TRINITY CAREY Journal Staff Writer Stella is a red and white 1966 Volkswagen Bus driven by Libby Whittington, a woman with a fierce love for coffee and travel. Together, the two visit Michigan music festivals as The Dream Bean Machine. The Dream Bean Machine serves a variety of fair ...

MFC Local Farm Tours to begin Aug. 18

MARQUETTE — The annual MFC Local Farm Tours, coordinated by the Marquette Food Co-op, are being held Aug. 18 and Sept. 15. Now in their 14th year, the tours aim to foster deeper connections between local food growers/producers and the community they help to feed, according to a press ...

For this roasted salmon, skip the butter and go for relish

By AMERICA’S TEST KITCHEN It’s no wonder salmon is one of the most popular fish. Its flesh is rich-tasting, thanks to high levels of heart-healthy oils, and it takes well to many treatments. The key is to avoid overcooking it, especially wild salmon, which is leaner than farmed. Our ...

Rotations Deli

MARQUETTE — Tucked between Marquette Wallpaper & Paint and Remie’s Bar on South Third Street sits Rotations Deli. The deli, located in the former Queen City Barber Shop at 113 S. Third St. in Marquette, features a variety of food options such as gyros, bacon corn dogs, pork ...

Stuffed tomatoes

By AMERICA'S TEST KITCHEN Named for the hotel where it was invented in Sweden, Hasselbacking is a technique where a vegetable (traditionally potatoes) is partially sliced, accordion style, brushed with butter, sprinkled with bread crumbs, and baked. This approach is also great for tomatoes; ...