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The Jacksons

Love, and the secret to good barbeque

The Jacksons: From the July 30 issue of the Manitoba Co-operator

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There is nothing better than the smell of charred meat!” Brady Jackson sat down in a chair downwind from the barbecue and inhaled deeply. His wife Amanda sat down next to him. “That does smell amazing,” she agreed. “It’s all in the coals,” said Andrew, who was standing over the barbecue, holding a stopwatch. “Hickory-infused
Jessica McKague is assistant curator at Steinbach’s Mennonite Heritage Village Museum where the exhibit, Mennonite Food: Tastes in Transition, is on display until early 2016.
Country Crossroads

Steinbach museum reveals a global recipe swap

A new exhibit at Steinbach’s Mennonite Heritage Village Museum explores the impact of migration and other influences on Mennonite food

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Why do Mennonites eat watermelon and roll’kuaka? Where’d their recipe for varenikje come from? And what’s up with all that farmers’ sausage, anyways? A new food history exhibit at the Mennonite Heritage Village Museum in Steinbach answers those questions and more. Typical Mennonite foods like kielke (egg noodles, schmauntfat (white cream gravy) and/or pereschtje (meat-filled
Opinion

Editorial: Just print your food and eat it?

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Those of us who still garden have a rather quaint view of food and technology. We plant seeds, help them grow, harvest and eat (cooking optional). Meat or other sources of protein are a bit of an afterthought compared to the taste of those first seasonal bites of melt-in-your mouth potatoes, beans, beets and carrots.
Mealworms are seen for sale at Gambela Market in Kinshasa, Democratic Republic of Congo, July 14, 2015.  photo:
Did you know?

Insect farming gains ground in fight against hunger

A kg of crickets sells for twice the price of beef in the Kinshasa market

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There is no shortage of protein in Kinshasa’s Gambela Market, from cows to antelope and snakes. But it is the blue and silver bowls brimming with twitching crickets, termites and slithering mealworms that do the briskest trade. Experts hope that the love of edible insects in Democratic Republic of Congo may hold the key to
Milk, citric acid, salt, rennet, a stainless steel pot and a thermometer are what you need to make your own cheese.
Recipe Swap

Say ‘cheese’ for a food science experience at home

Prairie Fare: Summer Vegetable Frittata

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Mom, I want to learn to make cheese,” my 17-year-old daughter said. “Cheese?” I responded, wanting to be sure I heard her correctly. “I love cheese. I think it would be a good 4-H project,” she replied. She certainly knows how to get my attention and mentoring. I hadn’t made cheese since I taught basic
To help prevent obesity, the dietary committee recommends shifting the focus from total fat intake to adoption of a healthier food-based dietary pattern.
Comment, Opinion

Dietary guidelines shouldn’t place limits on total fat intake

Limits have no basis in science and contribute to bad consumer choices

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In a Viewpoint published June 24 in the Journal of the Medical Association (JAMA), researchers from the Friedman School of Nutrition Science and Policy at Tufts University and Boston Children’s Hospital call on the federal government to drop restrictions on total fat consumption in the forthcoming 2015 Dietary Guidelines for Americans. Co-authors Dariush Mozaffarian, MD,
green beans
Recipe Swap

Spillin’ the beans about getting kids to eat vegetables

Prairie Fare: Snappy Green Beans with Basil Dip

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If I placed all the green beans I cut as a child from end to end, they’d probably reach from Fargo to Jamestown. Maybe the trail of beans only seems to have covered 100 miles. I became quite efficient at cutting beans after modifying my cutting techniques. I tried several different knives and finally decided
Tips on naturally recycling your kitchen wastes
Recipe Swap

Tips on naturally recycling your kitchen wastes

Prairie Fare: Spinach Artichoke Dip (Slow Cooker)

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Julie, Julie, how does your garden grow?” people often ask me when inspired by my maiden name. Yes, that reminds me of the “Mary, Mary, quite contrary, how does your garden grow?” nursery rhyme. Fortunately, people leave out the “quite contrary” part. Well, they usually do. This year, my garden has hosted rabbits enjoying buffets
Foods that help you take care of your eyes
Recipe Swap

Foods that help you take care of your eyes

Prairie Fare: Asian-Style Cobb Salad and Avocado Egg Cups

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Mom, I’ll help you,” my 11-year-old daughter said. I think I detected a smirk on her face. “No, I can do it,” I replied with a bit of determination in my voice. “No, really, I can do it for you,” my daughter persisted. She definitely had a smirk on her face this time. I squinted,
juicy barbecue steaks
Recipe Swap

Do you know the four Cs of grilling success?

Prairie Fare: Southwestern Marinade recipe

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While growing up in Minnesota, having a “barbecue” meant having a bun with a cooked mixture of ground beef, ketchup, brown sugar, mustard and some spices. In school, we called these sandwiches “sloppy joes” if they were served on slices of bread. Then I moved to North Dakota, where people talked about having “slush burgers.”

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