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Pineandlakes Echo Journal
Pine River Watershed Alliance to host annual meeting
Police Blotter - June 15, 2019
Sheriff's office places Pickar on paid administrative leave
Cass County Community Outreach Day set June 18
'A consummate professional': Longtime journalist Lew Hudson dies
Golf results - June 13, 2019
Auto Racing: Superbikes take on BIR's historic track for Double Sprints this weekend
Avon tips Lightning 6-5
'It was a fun ride. It ended way too quick': Gabriele Grunewald's father remembers her passion
Running: Registration open for Grandpa's Run for the Walleye
Wynefred D. Johnsen
Richard (Rick) David Markstrom
Jesse Allen Woods
Lowell Allan Bohlke
Senior Menus: June 17-21, 2019
Card games: June 3-7, 2019
Maple Hill Church to hold annual brat sale
Our Savior's offers free meal, free concert
Chef's Hat: Smells of the season: It's time to fire up the grill
Ask a Trooper: Across the line
Sheriff's Corner: ATV season is here, so be sure to ride safe
The Last Windrow: Corn field mistake acknowledged 30 years later
Vogt's Notes: Stop to offer up prayers for crash victims
Letter to the editor: Pride is not self-respect
letters to the editor
Births: May 16-22, 2019
Tom & Peggy Woog
Births: May 3-15, 2019
Births: May 9, 2019
June 2, 2019
A spoonful of sugar made this medicine a fruit
It was 1837, and Queen Victoria had ascended the throne but had not yet been coronated. That ceremony would take place June 28, 1838, and English...
June 2, 2019 - 6:00am
May 18, 2019
Grim's Grub: It's all Greek, especially the asparagus
Asparagus is one of my favorite perennials, largely because it makes an appearance so early after the winter. This is important because by the...
May 18, 2019 - 7:30am
May 7, 2019
Grim's Grub: How everything came to taste like chicken
It is time to talk about our most famous meat, the item to which every other food is compared and which seems to be the only food some children...
May 7, 2019 - 8:00am
April 24, 2019
Onions, or how Chicago got its name
Spring weather is nearly here, and with it comes a brief window of time where I and some others in the know will harvest ramps, or wild onions....
April 24, 2019 - 4:00am
April 8, 2019
Grim's Grub: History lesson covers chemical leaveners
At one time in history, our European ancestors likely depended largely on yeast as a leavener. Many of our leavened baked goods today depend on a different leavener, called chemical leaveners, the primary one being baking soda. Baking soda is a salt known as sodium bicarbonate. In...
April 8, 2019 - 11:41pm
March 24, 2019
Grim's Grub: Let's finish Minnesota FoodShare Month strong
March is officially Minnesota FoodShare Month, a campaign that started in 1982 in the Twin Cities metro area and exploded into a statewide event...
March 24, 2019 - 2:30am
Grim's Grub: Thomas Jefferson, macaroni spy
It's amazing to think how obsessed a person can be with food. It may sound like I'm just talking about myself, but among other food obsessed...
February 24, 2019 - 8:00am
February 13, 2019
Grim's Grub: The story of Parmentier's potato ruse
I think one of the most universally liked foods in the world is probably the potato. Most people I know enjoy some form of potato, whether it...
February 13, 2019 - 10:00am
January 30, 2019
Grim's Grub: Here's another fruit preserve option
OK, OK, I'll admit I'm a little bit obsessed with the meat and cheese tray. First I wrote about venison charcuterie, then liver pate. I will...
January 30, 2019 - 8:00am
January 15, 2019
Grim's Grub: Liver pate: Try it, you just might like it
Food is odd in that you sometimes like or hate certain foods in all their forms, and then there are those foods you usually dislike, except when...
January 15, 2019 - 10:00am
December 28, 2018
Grim's Grub: Try better storage for better quality fish
I bet many of my readers at this very moment have in their freezer a ziplock bag filled full with water and fish. I'm here to tell you there...
December 28, 2018 - 1:00pm
December 5, 2018
Grim's Grub: Yes, deer: Make venison sausage, bacon
I've mentioned in the past that wild food seems to bring out generosity, and venison is often no different. I thank my friends and family very...
December 5, 2018 - 8:00am
November 21, 2018
Grim's Grub: Try these techniques to smoke food
Many of our food preparation tricks today come from ancient, usually accidental, discoveries that we eventually learned to savor for their taste....
November 21, 2018 - 10:00am
November 7, 2018
Grim's Grub: It's time to bring out slow cookers
The wind is blowing cold and that white stuff is starting to crop up unsolicited on my doorstep. While that makes me envy the bear and its ability...
November 7, 2018 - 1:00pm
October 9, 2018
Grim's Grub: Wild food makes us more social
Wild food is a passion not all people have, I'll admit, but I can't help but feel like foraging revives some of the culture we may have left...
October 9, 2018 - 12:00pm