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 ...

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 ...

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 ...

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 ...

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 ...

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; ...

By AMERICA’S TEST KITCHEN A summer tomato gratin should burst with concentrated, bright tomato flavor and contrasting firm texture from the bread, but most recipes lead to mushy results. Not this one. Starting our gratin on the stovetop initiated the breakdown of the tomatoes, drove ...

By TRINITY CAREY Journal Staff Writer MARQUETTE — In a fast-paced, convenience-based culture more and more people are consuming fast and premade food on a regular basis. But there is satisfaction to be found in creating a meal from scratch and enjoying it with friends. At the Peter White ...

By AMERICA’S TEST KITCHEN It’s no wonder salmon is so popular: Its flesh is rich-tasting thanks to high levels of heart-healthy omega-3 fatty acids. A great way to ensure moist, tender salmon is to poach it. And a vinaigrette packed with fresh herbs offers surprising nutritional ...

By AMERICA’S TEST KITCHEN A true Baja California experience requires sunny, breezy patios and a plate of tacos. We aimed to re-create the feel of a Baja-style fish taco in our home kitchen, instead bringing veggies to the forefront. We thought that battered cauliflower bites, drizzled with ...

By AMERICA’S TEST KITCHEN Although it sounds like a bad Saturday morning commercial (Pizza?! For breakfast?!!), it turns out breakfast pizza is just a creative version of the classic bread-eggs-cheese-meat combo. It makes an ideal dish for a brunch crowd and isn’t difficult if you ...

By TRINITY CAREY Journal Staff Writer MARQUETTE — Quite a few changes are in the works for the late-night grilled cheese shop along Washington Street in Marquette. The Preserve, located in the former Flying Moose building at 351 W. Washington St., opened just a year ago and is already ...

By AMERICA’S TEST KITCHEN More light and refreshing than a cream-based sauce or a chunky ragu, pesto makes for an excellent accompaniment to pasta during the hot summer months. It couldn’t be simpler to make; just process fresh basil, garlic, pine nuts, salty Parmesan cheese, and ...

There are many simple pleasures in life, one being putting your feet up in the backyard after a long day of work with a drink in hand. This moment inspired the idea behind the new cocktail bar The Courtyards, which is the first of its kind located in south Marquette. “It’s not ...

kelsie dewar My 8-year-old nephew’s favorite foods are oysters and squid ink pasta, which he lovingly refers to as “black noodles.” On the other end of the spectrum, my niece, 7, thinks lettuce is spicy. While I’m impressed with my nephew’s already refined palate and love for ...

MARQUETTE — The famous blue taco truck beloved by Yoopers in the snow or sun is selling tacos for just one more summer. Dia de los Tacos announced its 100-day farewell tour on Facebook June 21. The truck’s final tacos are to be sold at the end of September. Owner Mike Walker ...

By AMERICA’S TEST KITCHEN We love a simple cheese quesadilla, but add a filling of succulent shrimp spiked with tequila and lime zest and you turn Mexico’s griddled cheese sandwich into a party. To make them substantial enough for a meal, we started with 10-inch flour tortillas. To ...

By AMERICA’S TEST KITCHEN The quintessential American sandwich loaf_tall and domed, with a fine, snowy-white crumb and a light brown crust_is a supermarket staple. Since it’s eaten so often, we wanted to develop a recipe that wasn’t just better than bouncy plastic-wrapped bread, ...

By CHRISTIE BLECK Journal Staff Writer NEGAUNEE — Can baking be competitive? Just look at the plethora of baking- and cooking-related shows on television nowadays. They can be as addictive as the dishes created on these programs. The Negaunee Public Library’s Junior Teen Advisory ...

Wikipedia. It’s a name almost all of America knows by this point. As a massive storage space for as much of human knowledge as can fit, Wikipedia is a deeply important—if not one of the most important—websites out there. However, it is also the subject of quite a few misconceptions. For ...