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Recipes
Early Summer Is Pine Cone Season
How to harvest, eat, and preserve pine catkins and young cones
The Midwest’s Best Beer Cheese
Cincinnati is basically Kentucky, anyway
How to Make Supper Club Popovers
An award-winning recipe from North Dakota
How to Make Dandelion Kimchi
“Halmoni, what vegetable did you use for this?”
My Most Cherished Recipe Came From a Kansas Accounting Class
And it only has three ingredients
How to Turn Your Pantry Into Pizza
A lesson from The Farm
Meet Dorothy Lynch
A salad dressing that packs a punch
Syrup Season
A lesson from The Farm
Why Midwestern Church Potlucks Still Matter
Community, hope, and strawberry pretzel salad
Where Mexico Meets Michigan
Corn and carnitas in scenic Sawyer
Build Your Own Wisconsin Old-Fashioned
Brandy or bourbon? Sweet, sour, soda, or press?
How to Make Knoephla
Comfort by the spoonful from North Dakota
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Midwesterner is a publication about food and agriculture in the American Midwest.
