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Prairie Fare Column and Blog

Family Meals Are Worth the Effort

By Julie Garden-Robinson from Prairie Fare. Published on Oct 24, 2014.

  Through the years I have learned a lot of things during our family meals. When my son was 9, he enjoyed quizzing our family about animal trivia from his world record book. I learned the cheetah is the world’s … Continue reading

Prairie Fare: Take Steps to Prevent Kitchen Fires

By rmattern from Prairie Fare. Published on Oct 23, 2014.

Kitchen fires are the most common cause of home fires.

Try Halloween Treats With a Twist

By Julie Garden-Robinson from Prairie Fare. Published on Oct 17, 2014.

  Lately, large displays of Halloween treats greet us as we shop for groceries and other necessities. That means that little goblins with flashlights and plastic jack-o-lantern buckets will be haunting neighborhoods and shopping malls collecting goodies. However, kids in … Continue reading

Prairie Fare: Onions Add Flavor, Potential Health Benefits to Your Menu

By rmattern from Prairie Fare. Published on Oct 16, 2014.

Most people consume about 20 pounds of onions per year. In fact, we are eating 70 percent more onions than we did just a few years ago.

Have an Apple a Day This Fall

By Julie Garden-Robinson from Prairie Fare. Published on Oct 10, 2014.

  Our apple tree is producing abundantly this year. Fortunately, we have many ways to use apples. We’ve had fresh apple wedges, baked apples, applesauce and apple crisp. After the second pan of apple crisp in a week, my family … Continue reading

Prairie Fare: Just What is “Gluten” Anyway?

By rmattern from Prairie Fare. Published on Oct 09, 2014.

Wheat has gluten and rice does not.

October is Popcorn Poppin’ Month

By Julie Garden-Robinson from Prairie Fare. Published on Oct 04, 2014.

  Popcorn has been “popular” in my house from the time my kids were young. Every time the aroma of popcorn filled our kitchen, my children came running for bowls of the fluffy, crunchy snack. I kept my kids in … Continue reading

Prairie Fare: Feeling Guilty About Throwing Food

By rmattern from Prairie Fare. Published on Oct 02, 2014.

According to a 2014 report from U.S. Department of Agriculture Economic Research Service, about 31 percent of the 430 billion pounds of food available is lost annually.

Don’t Take Your Bones for Granted

By Julie Garden-Robinson from Prairie Fare. Published on Sep 26, 2014.

  If you’re like me, you might take for granted things that aren’t causing you any pain at the moment. Think about your bones. If you aren’t wearing a cast, you might ignore the 206 bones in your body. I … Continue reading

Prairie Fare: Trip to Museum Inspires Culinary Explorations

By rmattern from Prairie Fare. Published on Sep 25, 2014.

Garden-Robinson takes a tour of Mary Todd Lincoln's childhood home and is inspired to make some cornbread.

Is Brown Food Healthier?

By Julie Garden-Robinson from Prairie Fare. Published on Sep 21, 2014.

In our Scandinavian household, neutral-colored food was abundant while I was growing up. Yah, sure, we Scandinavians still get teased about our somewhat drab-appearing traditional foods and some of our expressions, too. You bet I liked the taste of brown-shelled … Continue reading

Prairie Fare: Stressed-out Days Can Affect Nutrition and Health

By rmattern from Prairie Fare. Published on Sep 18, 2014.

Stress can affect your ability to concentrate, leave you feeling sad, reduce your energy level and cause sleep issues, as well as many other symptoms.

Tame the School Snack Attacks

By Julie Garden-Robinson from Prairie Fare. Published on Sep 12, 2014.

  Most third grade boys think girls are rather germ-laden. My son was no exception when he was a third grader. I recall a conversation we had about healthful school snacks. As I eyed a large bunch of rapidly ripening … Continue reading

Prairie Fare: Common Kitchen Practices Aren’t Always Safe

By rmattern from Prairie Fare. Published on Sep 11, 2014.

Many common practices in kitchens, such as thawing on the counter, aren’t necessarily safe ones.

Drying Foods is Fun for Family

By Julie Garden-Robinson from Prairie Fare. Published on Sep 05, 2014.

Chances are you may have some dried foods in your kitchen cupboards. Raisins, of course, were once grapes, and prunes were plums. In fact, prunes are now known as “dried plums” commercially, because plums are viewed as more appealing. Besides … Continue reading

Prairie Fare: Potatoes Are Appealing

By rmattern from Prairie Fare. Published on Sep 04, 2014.

The complex carbohydrates in potatoes provide energy to fuel our muscles and brain.

Prairie Fare: Conquer the Midmorning Slump with Breakfast

By rmattern from Prairie Fare. Published on Aug 28, 2014.

Eating a balanced breakfast has many benefits for adults and children.

Prairie Fare: Try Some X-ray Vision Carrots for Dinner

By rmattern from Prairie Fare. Published on Aug 21, 2014.

What is special about carrots that leads to their “starring role” as a vision protector?

Lift the Lid on Food Preservation

By Julie Garden-Robinson from Prairie Fare. Published on Aug 20, 2014.

When most of us “baby boomers” came home from the hospital as infants, our mothers probably held us because infant car seats weren’t required then. We probably rode in cars filled with leaded fuel. Most likely we came home to … Continue reading

Where Can You Learn About Canning, Drying and Freezing Food?

By Julie Garden-Robinson from Prairie Fare. Published on Aug 15, 2014.

I was having breakfast with a group of people after helping harvest lettuce, beans, zucchini, peas and peppers that our “Junior Master Gardeners” had planted behind our church. The food is shared with members of our congregation and the community. … Continue reading

Prairie Fare: Have You Tried Eggplant?

By rmattern from Prairie Fare. Published on Aug 14, 2014.

Eggplants have been eaten for centuries. Spaniards called it "Berenganias" or the apple of love.

Prairie Fare: Restaurant Experience Offers Step Back in Time

By rmattern from Prairie Fare. Published on Aug 07, 2014.

Everything was authentic to the 1950s except the portion size. If we had been magically transported to the 1950s, our portions would have been much smaller.

Prairie Fare: Prolific Zucchini Has Many Uses

By rmattern from Prairie Fare. Published on Jul 31, 2014.

A 1/2-cup serving has about 15 calories, plus it contributes some fiber, vitamin C, potassium, B vitamins and beta carotene to the diet.

Prairie Fare: Say Goodbye to Old Cutting Boards

By rmattern from Prairie Fare. Published on Jul 24, 2014.

Cleaning your cutting boards thoroughly and replacing them when necessary is a way to maintain food safety in your home.

Prairie Fare: Summer Adventures on the Road Call for Dashboard Dining

By rmattern from Prairie Fare. Published on Jul 17, 2014.

Any time you leave the home routine, with its somewhat regular schedule and mealtimes, nutrition can be affected.
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