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Posts about Farmers and foraging

Fundraiser for Easy Bean Farm

Posted by: Lee Svitak Dean Updated: April 19, 2012 - 12:16 PM


Malena Handeen and Mike Jacobs of Easy Bean Farm. Pictures from Easy Bean Farm.

Malena Handeen and Mike Jacobs of Easy Bean Farm. Pictures from Easy Bean Farm.


Fire hit the Easy Bean Farm in Milan, Minn., on March 19. The farmers -- Malena Handeen and Mike Jacobs -- lost several outbuildings, including two greenhouses, and a tractor. The CSA farm has sold organic vegetable shares in the Twin Cities and southwest Minnesota since 1996. 


A fundraiser to help them will be held on Sunday, April 22, from 3 to 8 p.m. at the Nomad World Pub, 501 Cedar Av. S., Minneapolis, 612-338-6424. Tickets are $10 ($30 per family) at the door.


Music will be from The Field of Medicine (Malena's band). Food is being provided by Chowgirls, Muddy Waters, GingerHop/Honey, Drew's Caramel Corn and Brian Crouch, with donations from Moonstone Farm, Thousand Hills Cattle Co. and Pabst.

Photos from the fire are posted on the Easy Bean Farm's Facebook page. Subscriptions to their CSA are still available. An account has been set up for donations at the Co-op Credit Union, 2407 Hwy. 7 East, PO Box 447, Montevideo, Minn. 56265.



Chef Pampuch hosts TV series

Posted by: Lee Svitak Dean Updated: April 12, 2012 - 3:38 PM


Scott Pampuch on set of "In Search of Food." Photo provided by Ovation.

Scott Pampuch on set of "In Search of Food." Photo provided by Ovation.


Move over Andrew Zimmern. There’s another star in the neighborhood.

Scott Pampuch, executive chef at the Minnesota Valley Country Club in Bloomington and formerly of Corner Table in Minneapolis, is host of a three-part TV series on Ovation that will be broadcast next week, Monday through Wednesday, at 7 p.m.
Scott Pampuch with Ann Cooper. Provided by Ovation.

Scott Pampuch with Ann Cooper. Provided by Ovation.

 “In Search of Food” visits Boulder, Colo., on the Monday episode, where Scott meets up with activist lunch lady, Ann Cooper (right),  who has been a vocal supporter of improving school lunch. She challenges Scott to prepare lunch for 1,000 kids on a budget of $1.15 per child. Can he do it?
On the Tuesday show, Scott heads to Virginia and meets with Joel Salatin (below), the farmer at Polyface Farms, who offers a different kind of test for Scott: to show a busy family how to make a day’s worth of healthy meals from local produce.
Joel Salatin of Polyface Farms with Scott Pampuch

Joel Salatin of Polyface Farms with Scott Pampuch

In the final episode on Wednesday, Scott goes to San Diego and faces another kitchen dare: to make a raw vegan meal at the avocado farm of musician Jason Mraz (below).
Scott had appeared as a guest in an episode of last year’s “In Search of Food,” with then-host Barton Seaver.
“When the show was renewed, they asked me if I was interested in putting my hat in the ring, and the next thing I knew, they said they would be sending me a contract,” said Scott.
“Quite honestly, after the initial shock, I called Andrew Zimmern and said ‘I think I need some help’. He was a great help in navigating this, a bit of a mentor.”
In addition to the site visits for the three shows, Scott headed to New York, where the production company is based, to do some voiceover work. “Standing in the recording studio for a good six to eight hours and watching myself was all very strange. It was fun and an amazing opportunity,” Scott said. “I’ve seen the final product and I love it.” The shows cover the big topics in the food world, from childhood obesity, schools, busy families, local foods, vegetarians and vegans. “It’s a good way to have a conversation,” Scott said.
With Jason Mraz.

With Jason Mraz.

He’s planning a viewing party, open to the public, for the final broadcast on Wednesday. The event will be held at Saga Hill Cooking & Events, 2400 N. 2nd Street, from 6 to 9 p.m. (the show airs from 7 to 7:30 p.m.). Though the event is free, Scott asks for attendees to register at Eventbrite. However, donations (cash or check) can be made at the event to Laughing Loon Farm.
For more information, email him at scott.pampuch@gmail.com or see http://scottpampuch.com/.

Photo of the Year

Posted by: Rick Nelson Updated: December 29, 2011 - 4:37 PM

The Star Tribune is asking readers which 2011 image is their favorite photograph of the year (you can find the ballot here). The choices are a treasure trove, and I can't pick just one.

Instead, I'll play photo editor and offer my own.




My colleague Tom Wallace snapped it while we were visiting Khaiti and Andrew French's fascinating farm in western Wisconsin, where the couple raises several hundred Khaki Campbell ducks.

That's Khaiti -- note the duck tatoo on her left arm -- and some of the farm's gorgeously pearly, extraordinary-in-every-way eggs.

Find the story here.

And Happy New Year!


Market Watch: Sweet corn

Posted by: Rick Nelson Updated: August 3, 2011 - 4:34 PM


This week's Market Watch puts the spotlight on sweet corn, cultivated in Brooklyn Park by farmer Bill Brooks. Here's the promised recipe.

Also, for four fantastic sweet corn recipes -- sweet corn succotash, sweet corn chowder, crepes with corn pudding and sweet corn pancakes with honey-pecan butter -- go here. They were created for Taste by local chefs Steve Vranian (formerly of Nick and Eddie), Phillip Becht (formerly of the Modern Cafe, now at the Birchwood Cafe), Heidi Woodman (Heidi's) and Russell Klein (Meritage) for a 2008 story, and they all belong in your sweet corn repertoire.


Serves 4 to 6.

Note: From “The Mitsitam Café Cookbook: Recipes from the Smithsonian National Museum of the American Indian” by Richard Hetzler (Fulcrum Publishing, $22.95).

6 ears corn, husked

2 c. canned black beans, drained and rinsed

½ c. diced red bell pepper

½ c. diced yellow bell pepper

1 tsp. minced garlic

¼ c. freshly chopped cilantro

1 tbsp. seeded and minced jalapeno chile

1 tsp. ground cumin

1 tsp. ground coriander

3 tbsp. freshly squeezed lime juice

3 tbsp. corn or canola oil

Salt to taste


Preheat oven to 350 degrees. Place corn directly on oven rack and roast until corn just begins to change color, about 8 to 10 minutes. Remove from oven and transfer to a wire rack and cool. Cut kernels from ears and transfer corn to a large bowl. Add beans, bell peppers, garlic, cilantro, jalapeno, cumin and coriander and toss to coat. Add lime juice and oil and toss again. Season with salt and serve at room temperature, or cover and refrigerate for at least 2 hours, or up to 2 days.

A farm-to-table tour

Posted by: Rick Nelson Updated: July 28, 2011 - 8:24 AM



If you like Wise Acre, the restaurant (I did; see my three-star review here), then you'll love Wise Acre, the farm.

On Sunday, I highly recommend taking the opportunity to witness, up-close and personal, the workings of the farm that supplies the Wise Acre Eatery (that's general manager Caroline Glawe, left, and chef Beth Fisher, right)  with its produce, pork, beef and chicken. Co-owner Dean Englemann's beautiful and fascinating family farm, located about an hour west of the restaurant in Plato, Minn., is holding an open house from 10 a.m. to 1 p.m. 

Engelmann and his Tangletown Gardens co-owner Scott Endres are calling the event a "Farm Field Trip", and they're offering guided tours at the top of each hour. Visitors can also enjoy a picnic lunch for an additional $10. Those choosing the lunch option should RSVP to 612-822-4769, but those interested in just the farm tours can drop in without a reservation.

The farm is located at 11389 County Rd. 9, about a mile north of Hwy. 212 and just outside the town of Plato.

A word of advice: Wear sensible shoes, and take along some sunscreen. 


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