In this Issue

Letter from the editor

Dear Readers,

We are lucky to live in a land with four distinct seasons. Every few months we’re inspired to celebrate diversity and renewal in our natural world. These fluctuations compel us to create food and beverages that fit the mood of the moment, while also celebrating the heritage, history, and seasonal traditions of those who ate and drank before us.

Our winters can be bleak, but they’re balanced by the bounty of our harvest season. In this, the time of abundance, there is much to celebrate in the way of local food and beverage. Our Harvest Issue, like this time of year, is about doing things the right way and working hard so we can reap plentiful rewards.

Our place in the belly of America’s breadbasket put Minnesota industry on the map in the late 1800s. Our region has a long and storied relationship with grain growing and bread baking, but we’ve strayed from this heritage in the modern age. Steve Horton, baker and co-owner of Baker’s Field Flour & Bread, is on a mission to bring the tradition of Minneapolis milling full circle.

Come along on a trip to Caledonia, Minnesota, the site of the historic Schech’s Mill, the oldest water-powered mill in the state still operating with its original milling equipment and millstone; Visit with the Anishinaabe people on the Leech Lake Reservation to discuss the current state of Minnesota’s oldest harvest, wild rice; Join us in a conversation about how Minnesota nonprofits are keeping the family farm alive by growing a new crop of farmers.

May your harvest be bountiful and your glass ever full.

Cheers,
Joseph Alton
Editor-in-Chief

Food

Wild rice growing in the waterways around Cass Lake, Minnesota // Photo by Sascha Matuszak

Wild rice growing in the waterways around Cass Lake, Minnesota // Photo by Sascha Matuszak

The Food that Grows on Water
Harvesters and state agencies seek to protect Minnesota’s wild rice legacy
By Sascha Matuszak

Minnesota Spoon: Back to the Stone Age
with Twin Cities bakers embracing Old World traditions
By Steve Hoffman

Bran muffin recipe by Bellecour’s Kelsey McCreight
By Kelsey McCreight

Back on the Farm
Cultivating the next crop of farmers
By Sarah Ratermann Beehan

The Food Hub Dilemma
(Or what we mean when we say we support local farmers)
By John Garland

One Dough Three Ways
Versatile baking with Zöe François and Jeff Hertzberg
By Rachel Hertzberg

Drink

Field of barley ready for harvest // Photo courtesy of Two Track Malting

Field of barley ready for harvest // Photo courtesy of Two Track Malting

Farm to Glass
Craft maltsters add more local flavor to beer
By Chip Walton

Brewer Profile
Dan and Aaron Juhnke, Junkyard Brewing Company
By Ethan Mickelson

Spirits Close-Up
Minnesota Rye Whiskey
By John Garland

Craft Cocktail
No Sleep ‘Til Brooklyn
By John Garland

What We’re Drinking
September 2017
By Growler Staff

Culture

Schech's Mill in Caledonia is the oldest water-powered mill in Minnesota using its original stones // Photo by Kevin Kramer, The Growler

Schech’s Mill in Caledonia is the oldest water-powered mill in Minnesota using its original stones // Photo by Kevin Kramer, The Growler

Craft Culture: Schech’s Mill
130 years of water and the grindstone
By Morgan Mercer

Artist Profile
Award-winning seed art by Liz Schreiber
By Kate Murphy

 

Tunes & Trade-Offs
How to minimize your ecological footprint when it comes to music
By Jackie Renzetti, 89.3 The Current

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