Authored by: Gail Anderson, RD, U of MN Public Health Nutrition student It is important for kids to have healthy role models. When kids see their parents and siblings eating healthy, they are much more likely to eat healthy themselves. Kids who eat a variety of foods are more likely to enjoy mealtime and they… Read More →
By Cindy Hatcher, Cooking Light 2011 Zoie and Amy Glass create jams and jellies to accompany savory foods like salty prosciutto or creamy chèvre. The Minnesota Mead features a blend of local honeys. Hints of sweet wine flavor shine through with just a bit of balancing acidity. [button link=”http://www.cookinglight.com/cooking-101/essential-ingredients/best-local-artisanal-foods-2011/lucilles-kitchen-garden-minnesota-mead-jelly”]Read full article[/button] Note: MCFM is proud… Read More →
By Rick Nelson, Star Tribune When juicy, color-saturated raspberries and blueberries made their first appearances at the Mill City Farmers Market, they immediately inspired thoughts of pie. Just one problem: Temperatures were soaring into the upper 90s, with similarly punishing humidity levels, which meant that turning on the oven was not an option. Besides, if… Read More →
By Sarah Johnson, Simple Good and Tasty June 9, 2011 Nestled between the theatrical masterpiece designed by famed architect Jean Nouvel and a museum built into the ruins of what was once the world’s largest flour mill resides the Mill City Farmer’s Market, offering Twin Citians the opportunity to connect with and support local vendors each… Read More →
