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Freeze frame: 
Flavors last 
in frozen flash

By Dixie Burmeister

Time for another salute to Clarence Birdseye, who discovered the deliciousness of frozen foods by tossing some fish into a snow bank. He then noticed people living in the Arctic throwing fresh fish and meat in barrels of sea water and quickly ...

Quick soups to celebrate our new year the right way

By Dixie Burmeister

Happy new year and happy national soup month! The Burmeister clan actually got started early on the January Soup Celebration with our family tradition of having soups and appetizers on Christmas Eve. Every year it’s Julie’s ...

Tess on the Town: Ring in 2013 with spirits of Peach Street

By Tess Furey

As the new year looms, it seems only fitting to ring out the year in homage to one of the Grand Valley’s most notable artisan producers, Peach Street Distillers. After winning four medals for individual spirits at the American ...


Good to the core

By Dave Buchanan

ROGERS MESA — The well-polished red apple, untold thousands of which have graced teachers’ desks and schoolboy lunches, is more than a symbol of temptation or high-tech. As Henry David Thoreau once wrote, “It’s ...


Yes, you can!

By Erin McIntyre

There’s something about a row of homemade jars of jelly, gleaming like a stained glass window, that make me smile. A feeling of peace washes over me when I open the pantry and see stacks of jars filled with roasted corn salsa, gently ...

Tips for newbies, canning faithful

By Erin McIntyre

There are so many resources out there for home canners, it can be pretty overwhelming. It’s important to follow reliable information, and you can count on your local extension service for that. Beginning canners and experienced canners ...

2012 Palisade Peach Festival Recipe Contest winners

By Dixie Burmeister

2012 Palisade Peach Festival Recipe Contest winning recipes CATEGORY: Home preserved First place and grand prize winner PEACH PEPPER JAM By Jill Young 3 pounds of ripe peaches (about 9 medium-sized peaches, enough to make 6 cups) 6 cups ...

Aspen Food & Wine Classic cook-off

Food & Wine Classic in Aspen still fresh at 30

By Dave Buchanan

ASPEN – At the ripe age of 30, the Food & Wine Classic in Aspen is fresh as a teenager. The 30th annual Food & Wine Classic in Aspen ended its three-day run Sunday and just like the fine cheese and great wines featured during ...

On Food: Honeybee here to stay in Palisade

By Dixie Burmeister

The fourth annual International Honeybee Festival in Palisade last weekend brought the importance of the honeybee, not only to our local produce, but to the world’s food supply, into clear focus. This festival can do nothing but grow, ...

On Food: What the devil makes these so eggcellent?

By Dixie Burmeister

Just like spring, Easter is making an early appearance this year and it certainly fits, with all the fruit trees in bloom, happy tulips of all colors and those adorable daffodils. As I started this column, a young electrician was doing some ...

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