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Midwest LivingMidwest Living

Midwest Living

September/October 2019

Midwest Living celebrates the unique and surprising Midwest region through its food, travel destinations, lifestyle, homes and gardens. Like visiting with a best friend, it unveils the authentic flavor of this region through inspiring photos, inside tips on best places to visit, and family-favorite recipes that simply taste great.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
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$9.99
6 Issues

IN THIS ISSUE

access_time1 min.
editor’s note

Dropping temperatures signals one of four magical seasons in the Midwest. And year after year, our editorial team hits the road—working our way from north to south—to capture the blankets of colors in the trees. The great race with recording nature can consume the season, but with every passing year, I promise myself to soak up the beauty surrounding us and to simply slow down. Even for a moment. The best way to slow down? Take to nature. This issue’s Wanderlist feature showcases a carefully curated roundup of glamping experiences to encourage just that. Choose a Wisconsin yurt or a safari overnight in Ohio, or grab some friends and go visit Irene at The Fields in South Haven, Michigan (hello, cover shoot!). While I’d hit a tent or a camp hammock…

access_time2 min.
midwestliving

KYLEE KRIZMANIC Editorial Content Director CREATIVE DIRECTOR MARY-BETH ROUSE EXECUTIVE EDITOR Hannah Agran TRAVEL EDITOR Timothy Meinch SENIOR STAFF WRITER Gary Thompson DEPUTY ART DIRECTOR John Meek ASSOCIATE ART DIRECTOR Allison Zelle SENIOR GRAPHIC DESIGNER Erin Keeffer SENIOR EDITOR, DIGITAL AND SPECIAL PROJECTS Ginger Crichton CONTRIBUTING HOME EDITOR Kelly Ryan Kegans CONTRIBUTING COPY EDITOR Diane Penningroth OFFICE MANAGER Karen Schirm ART ADMINISTRATIVE ASSISTANT Brenda Kienast TEST KITCHEN DIRECTOR Lynn Blanchard TEST KITCHEN PROJECT SUPERVISOR Juliana Hale CONTRIBUTORS Cindy Cates, Jess Hoffert, Ruby Hotchkiss, Helen Karakoudas, Lauren Kassien, Stephanie Simmons, Sandra Zeles CONTENT STUDIO DEPUTY EDITOR Mary Beaumont EDITORIAL CONTENT MANAGER Kristin Bienert MARKETING MARKETING DIRECTOR Christine O’Connor SENIOR MARKETING MANAGER Darya Schwartz CREATIVE DIRECTOR Eileen Koehler CONSUMER MARKETING MANAGER Graham Woodward SALES AND MARKETING COORDINATOR Caroline Macomber RESEARCH SENIOR RESEARCH MANAGER Mac Dixon PRODUCTION AND FINANCE BUSINESS MANAGER Diane Umland PRODUCTION DIRECTOR Kent Pollpeter SENIOR PRODUCTION MANAGER Michaela Lester PREPRESS DESKTOP SPECIALIST Chris Sprague PREMEDIA QUALITY SERVICES DIRECTOR Dale Tunender PRODUCTION AD SUPERVISOR…

access_time4 min.
no parking zone

WHEN BRIAN AND PATTI WAGNER bought their 1927 Tudor in Minneapolis, it came with an often-coveted amenity for the Midwest’s long, snowy winters: an attached garage. But the couple knew right away it would have to go. They needed that space to replace the home’s small galley kitchen that was awkwardly positioned off the family room. “We cook a lot,” Patti says. “It was important to have a kitchen work triangle and plenty of counter space to prep.” Besides adding 300 square feet of kitchen space, the conversion made room for a courtyard in the old driveway. It’s bookended on the other side by a new detached garage. Eventually, they plan to install a fireplace against the new garage wall to make the patio cozier in chilly months. (The tiny former kitchen…

access_time3 min.
shelluva good nut

SKILLET SIDE Brussels Sprouts With Pecans and Bacon Trim ends from 1 pound Brussels sprouts, then shred or thinly slice using a food processor fitted with the slicing blade, a sharp knife or a mandoline. In a large, deep skillet over medium-low heat, toast ¾ cup chopped pecans, stirring often, until aromatic, 2 to 4 minutes; remove and set aside. Increase heat to medium and add 3 bacon slices to the pan; cook until crisp. Transfer to paper towels. Add shredded sprouts to drippings in pan and toss to coat. Cook 3 minutes, then add 1 minced clove garlic. Cook until sprouts wilt slightly, about 1 minute more. Remove from heat. Season with ¼ teaspoon salt, ¼ teaspoon black pepper, crumbled bacon and the juice from ½ lemon. Add toasted pecans; toss…

access_time5 min.
grand pours

ON A SUNDAY AFTERNOON, the Founders Brewing taproom feels like Grand Rapids’ public indoor-outdoor living room: Three generations eat lunch in their church clothes. Bearded dudes pair beer with a board game. Cyclists down post-ride pints on the patio. And at the bar, tourists wend through flights of the 25-plus beers on draft. You’d expect all this in a town that’s twice held the title of Beer City USA for its 40-some area breweries. What’s remarkable today is the diverse drink scene that has blossomed beyond this living room. Five years ago, no (legal) distilleries had operated in Grand Rapids history. Now there are at least half a dozen. Several outstanding small-batch coffee roasters have launched here, plus cideries, two meaderies and even a teahouse hosting traditional Japanese tea ceremonies. “There’s so…

access_time3 min.
fill your pockets

LONG BEFORE HER MASTER’S DEGREE in business and international banking and her Le Cordon Bleu education, Amalia Moreno-Damgaard learned all she needed to know as a mesmerized child in her grandmother’s Guatemalan kitchen. Bread, cheese … her abuela made everything from scratch with a focus on healthy, fresh ingredients influenced by Mayan and Spanish flavors. Amalia bundled up that deep-baked passion and cultural pride and carried it with her to Minnesota, where today the cookbook author and teacher aims to inspire curiosity in Latin cooking beyond familiar Mexican dishes. Empanadas serve as the perfect ambassadors—crisp pastry filled with delicious, gooey insides, and nearly infinite flavor possibilities. The half-moon pockets can be savory or sweet, casual or formal, fried or baked, full- or bite-size, meaty or vegan. This winning chicken-and-cheese combo is…

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