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Midwest Living

Midwest Living November/December 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.

Land:
United States
Språk:
English
Utgiver:
Meredith Corporation
Les mer
KJØP UTGAVE
NOK51.02
ABONNER
NOK102.14
6 Utgaver

i denne utgaven

1 min.
editor’s note

It’s gratitude season. We’ve arrived at that time of year when it’s important to take a moment to show thanks for those around you. Your work tribe, your family (in whatever form it takes), your friends and neighbors—they all deserve their moment in your schedule and life. Above, you’ll find some people I’m especially grateful for: my Midwest Living colleagues, rendered in watercolor by Martha Napier of Chicago. These are the artists, writers, schedulers, editors (and counselors—ha!) whom I have the pleasure to create with and learn from every hour of every workday (and sometimes beyond that, if I’m being honest). There’s no greater gift than surrounding yourself with those who inspire you, and I feel blessed that these people do just that. Martha captured every detail of our team, from…

5 min.
jolly old saint paul

FIRST CAME THE HOUSING. In 2013, a developer poured $125 million into a vacant Gothic brewery that had been a cornerstone of Saint Paul’s working-class West 7th neighborhood. Artists filled the affordable lofts built just for them. And high in the sky, a replica ’50s-era beer sign lit up giant red letters S-C-H-M-I-D-T. It became a beacon of the past, spelling out hope for the future. Then came the market. A few years after the lofts, Keg and Case West 7th Market opened in the next-door keg house. Cooks, growers and makers swarmed into the mod food hall’s 20-some rentable stalls—and immediately began cross-pollinating. The chef dreamed up an appetizer featuring fungi from the wild-food grower’s 14-foot indoor mushroom tower; the potter threw custom ceramic beauties to contain the beekeeper’s honey;…

1 min.
red hot

SHADES OF RED Pair bright reds like candy apple or fiery sriracha with hot pink, orange and coral for a playful look. Layer classic cranberry with shades that have undertones of blue, such as garnet, claret wine or raspberry, for a richer feel. Add metallics like gold, rose gold or copper to play up red’s natural warmth and add a touch of glamour.…

3 min.
pie high

IT’S ALL IN A NAME, RIGHT? That’s what Lou Ginocchio of Cincinnati’s O Pie O discovered when Honey Vinegar Pie sent customers’ heads spinning. “No one was expecting a pie with vinegar in its name to be this luxurious,” Lou says. But curiosity is a powerful sales tool. Introduced in 2014, the sweet-not-sour pie remains a menu fixture. Lou describes it as “a flavor cross between crème brûlée and chess pie, with the consistency of a very light cheesecake.” The recipe was inspired by “desperation pies” — desserts popular before World War II, made with thrifty fillings of sugar, cream, cornmeal and vinegar (ideal when fruit or nuts are out of season or too expensive). To modern palates, desperation pies sometimes taste cloying, so this version uses honey instead of plain…

4 min.
personal ties

LISA MCCLINTICK, WRITER WINTERGREEN DOGSLED LODGE Ely, Minnesota I’m all grown up and still want a dog. Make that dogs. And a sled. And the chance to whoosh through the Boundary Waters wilderness with Wintergreen Dogsled Lodge. Famed explorer Paul Schurke, his wife, Susan, and their adult children guide bucket-list trips that team the joy of dogs with winter’s tranquil beauty—and a legit possibility of seeing the Northern Lights. Day trip (from $175) and multinight packages (from $975) available for ages 6 and up. dogsledding.com MUSH! Click here for a film about Wintergreen. (So many snowy pups!) KEVIN J. MIYAZAKI, PHOTOGRAPHER O&H DANISH BAKERY KRINGLE Racine, Wisconsin True-blue Wisconsinites like me all have a favorite source for kringle—a frosted, flaky, ring-shape Danish pastry filled with fruit or nuts and sized to feed a crowd. I’m partial to O&H, founded…

2 min.
out of the box

THE PATH TO NOW With a degree in food systems and community economic development, Christy McKenzie had dabbled across the food industry—cheese slinging, pastry rolling, consumer promotions, marketing and research for a popular online recipe site—when an illness sidelined her for six months in 2017. Long passionate about feeding her family nourishing, locally sourced meals, now she couldn’t even hold a knife. “That was the tipping point,” Christy says. “I thought, if I don’t start doing what I think I should be doing with myself, maybe I won’t have the opportunity.” WHAT’S FOR DINNER? Back on her feet, Christy launched Pasture and Plenty. The business combines a subscription meal service with a walk-in cafe and community-building demo kitchen in a spectacularly renovated pharmacy. A team of 13 (including Christy’s engineer husband washing dishes…