Podcast appearances and mentions of beth dooley

Dr. Rick Becker discusses Measure 4 to eliminate property taxes in ND, Beth Dooley talks farm-to-table and cookbooks, and poet Patricia Smith reflects on race and gun violence in America.

Behind every Thanksgiving feast is at least one cook.  And, the planning and prepping for next week's feast is underway. If you bought a big frozen turkey, you might want to take it out of the freezer today, on what Butterball calls “National Thaw Day.” And, if you want a relaxing holiday, think about what cooking or baking you can tackle this weekend.  MPR News host Angela Davis takes stress off the holiday table. Tune in for turkey tips and ideas for sides, pies and other desserts that will leave the cook relaxed and everyone at your table feeling grateful.  Guests:  Roni McDaniel is one of the Butterball Turkey Talk-Line experts who answers calls in Chicago from people across North America about everything from how to thaw to how to carve a turkey.  Beth Dooley is a James Beard Award-winning food writer who has authored and co-authored over a dozen books celebrating the bounty of America's Northern Heartland. She writes for the Minneapolis Star-Tribune, appears regularly on local TV and radio, and helps people connect more deeply with food through Bare Bones Cooking with her middle son Kip.  Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Google Podcasts, Spotify or RSS.  Use the audio player above to listen to the full conversation.    

In this recording from our 2021 Perennial Farm Gathering, farmer Dayna Burtness moderates an online panel conversation with cookbook author Beth Dooley, orchardist and historical horticulturist Eliza Greenman, and author and food justice advocate Anna Lappé.  Hear more at https://www.youtube.com/@SavannaInstitute

Bio: Beth Dooley is a James Beard Award-winning food writer and columnist for the Taste section of the Minneapolis-St. Paul Star Tribune. She appears regularly on KARE 11 (NBC) television and MPR Appetites with Tom Crann. Dooley co-authored The Sioux Chef's Indigenous Kitchen with Sean Sherman, winner of the James Beard Award for Best American Cookbook in 2018. Her other titles include: Savory Sweet: Preserves from a Northern Kitchen https://amzn.to/479XkXo In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland https://amzn.to/3qb2Rwi Minnesota Bounty: The Farmers Market Cookbook https://amzn.to/43N1O3h The Northern Heartland Kitchen https://amzn.to/44MeWqQ Savoring the Seasons of the Northern Heartland (co-authored with Lucia Watson, a James Beard Award finalist) Dooley is an Endowed Chair at the Minnesota Institute for Sustainable Agriculture (MISA). She is currently researching and writing her next book, The Perennial Kitchen: A Guide for Climate-Savvy Cooks. With recipes and kitchen tips, The Perennial Kitchen connects home cooks to growers and makers to create a delicious future. Website: https://www.bethdooleyskitchen.com/ ______ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

As we enter the holiday season, many of us begin thinking about food and cooking - and what to do with perennial crops as they go from farm to kitchen. In this recorded webinar from January 2022, we hear a conversation between cookbook author Beth Dooley, farmer Linda Hezel, chef Rick Mullins, and agroforestry apprentice Taylor Neff. We hope this episode will inspire you to “go get some really good food and cook!”

On today's Smorgasbord episode we take a look at the delicious combination of Vietnamese caramel sauce and brussels sprouts. Then we learn how to make your stainless steel cookware less "sticky" by taking advantage of the Leidenfrost Effect. We wrap up with a short review of Sean Sherman and Beth Dooley's excellent book, "The Sioux Chef's Indigenous Kitchen." https://kitchencounterpodcast.com/218 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com

Linking the Travel Industry is a business travel podcast where we review the top travel industry stories that are posted on LinkedIn by LinkedIn members.  We curate the top posts and discuss with them with travel industry veterans in a live session with real audience members.  You can join the live recording session by visiting BusinessTravel360.com and registering for the next event.Your Hosts are Riaan van Schoor, Ann Cederhall and Aash Shravah.Stories covered on this session include -Pedro Castro tells us how Ryanair - Europe's Favorite Airline once again managed to get a multi-million euro advertising spend reduced to almost nothing and still achieve the same results. https://lnkd.in/dH-zqVmUATPCO pulled a surprise out of their hat, announcing significant developments in their relationship with Southwest Airlines. https://lnkd.in/d2Ws3m4BWe are seeing many of the familiar flight routes re-opening such as Manchester Beijing resumes. https://lnkd.in/dqa2QZZ7Pictures & videos of passengers having to walk miles underwater in the Eurotunnel after a train broke down certainly did not help our industry this week. https://lnkd.in/dRpNgE8WHere is an #NDC story we should all take note of. Why? Because it delivers what the real customer needed. Jeff Kurn from Visa rightfully celebrates the hard work Kim Hamer did to deliver what we all want NDC to be about. https://lnkd.in/d7MVRJ6ZEven the busiest airport in the world still manages to keep passengers united with their bags. Heathrow and AMS airports could learn a few lessons here according to Harvey. https://lnkd.in/dJYJ_KTrThe change Google made in it's calculations of carbon emissions on flights caused a lot of controversy. This post from Beth Dooley has a great graphic on it showing you the differences in the old and new way of their calculations. https://lnkd.in/dgMttDj9...and adding fuel to this fire is none other than John Oliver, hosting a segment where carbon offsetting is seriously questioned. This post by Shashank tells us more: https://lnkd.in/d7K_g2jpPlus Bonus StoriesTune in every week to get your weekly update.  You can subscribe to this podcast by searching BusinessTravel360 on Google Podcast, Apple Podcast, iHeart, Pandora or Spotify. Support the show

Beth Dooley is a James Beard Award-winning food writer who has authored and co-authored over a dozen books celebrating the bounty of America’s Northern Heartland. Her first cookbook, written with Lucia Watson called “Savoring the Seasons of the Heartland,” is one of my favorite regional cookbooks. Her latest cookbook is “The Perrenial Kitchen,” and she co-wrote Will Steiger and Rita Mae Steiger’s recipe and a story collection called “The Steger Homestead Kitchen, Simple Recipes for an Abundant Life.” Her column appears monthly in the Star Tribune, and she helps people connect with food through the “Bare Bones Cooking Classes” she hosts with her son Kip.Try Beth’s Curry potato salad below and find other recipes from Beth Dooley’s kitchen on her website featuring local ingredients here:CURRY POTATO SALADServes 6. • 1 1/2 lb. red, fingerling or new potatoes, scrubbed• 2 tsp. salt• 1/4 c. mayonnaise• 3 tbsp. whole milk yogurt• 2 tbsp. curry powder, or more to taste• 1 tbsp. fresh lime juice, to taste• 1 small red bell pepper, seeded and diced• Salt and freshly ground black pepper, to tasteDIRECTIONSPlace the potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add the salt, and reduce to a gentle boil. Cook until the potatoes are tender when pierced with a knife, about 15 to 20 minutes. Drain into a colander. Allow to cool enough to handle, then cut into 2-inch chunks.In a small bowl, whisk together the mayonnaise, yogurt, curry powder and lime juice. Place the potatoes into a large bowl along with the bell pepper, add the dressing and toss to thoroughly coat. Season to taste with salt and pepper. Serve warm, at room temperature or cold. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

Beth Dooley is a James Beard Award-winning food writer who has authored and co-authored over a dozen books celebrating the bounty of America's Northern Heartland. Her first cookbook, written with Lucia Watson called “Savoring the Seasons of the Heartland,” is one of my favorite regional cookbooks. Her latest cookbook is “The Perrenial Kitchen,” and she co-wrote Will Steiger and Rita Mae Steiger's recipe and a story collection called “The Steger Homestead Kitchen, Simple Recipes for an Abundant Life.” Her column appears monthly in the Star Tribune, and she helps people connect with food through the “Bare Bones Cooking Classes” she hosts with her son Kip.Try Beth's Curry potato salad below and find other recipes from Beth Dooley's kitchen on her website featuring local ingredients here:CURRY POTATO SALADServes 6. • 1 1/2 lb. red, fingerling or new potatoes, scrubbed• 2 tsp. salt• 1/4 c. mayonnaise• 3 tbsp. whole milk yogurt• 2 tbsp. curry powder, or more to taste• 1 tbsp. fresh lime juice, to taste• 1 small red bell pepper, seeded and diced• Salt and freshly ground black pepper, to tasteDIRECTIONSPlace the potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add the salt, and reduce to a gentle boil. Cook until the potatoes are tender when pierced with a knife, about 15 to 20 minutes. Drain into a colander. Allow to cool enough to handle, then cut into 2-inch chunks.In a small bowl, whisk together the mayonnaise, yogurt, curry powder and lime juice. Place the potatoes into a large bowl along with the bell pepper, add the dressing and toss to thoroughly coat. Season to taste with salt and pepper. Serve warm, at room temperature or cold. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Episode #42 Cookbook Divas Cookbooks for the First Week of February 2022SHOW NOTES for Cookbook Divas Podcast(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)Crazy for Cookies, Brownies, and Bars: Super-Fast, Made-from-Scratch Sweets, Treats, and Desserts by Dorothy Kern  (Author)  – February 1, 2022https://amzn.to/3nh8mEQThe Slow Cook: 80 modern & delicious slow-cooked recipes by Justine Schofield (Author) – February 1, 2022https://amzn.to/3FgZTrCReader's Digest Plant Based Cooking for Everyone: More than 150 Delicious Healthy Recipes the Whole Family Will Enjoy by Reader's Digest  (Editor) – February 1, 2022https://amzn.to/3Fi9UETRoots: A Jamaican Cookbook by Kristian Smith (Author) – February 6, 2022https://amzn.to/3GvANq4Taco Loco: Mexican Street Food from Scratchby Jonas Cramby  (Author) – February 1, 2022https://amzn.to/33oUQrVThe Man Who Ate Too Much: The Life of James Beard by John Birdsall – February 1, 2022https://amzn.to/3zO6457 The Savory Baker: 150 Creative Recipes, from Classic to Modern – February 1, 2022https://amzn.to/3Ii9dgw The Steger Homestead Kitchen: Simple Recipes for an Abundant Life by Will Steger (Author), Beth Dooley  (Author), Rita Mae Steger (Author) – February 1, 2022https://amzn.to/3nJ2YuiBig Zuu's Big Eats by Big Zuu – February 1, 2022https://amzn.to/3GRDQcwHigh Cocktails: Psychoactive Non-Alcoholic Cocktails by Noah Tucker (Author), Anthony Joseph (Author), Jules Marshall (Author) February 1, 2022https://amzn.to/3KpM7Xv Carving Kitchen Tools by Moa Brännström Ott – February 1, 2022https://amzn.to/3KsG6sU

Chef Jenee Kim of Park's BBQ recalls opening the restaurant nearly two decades ago and how she persevered during the pandemic for a new edition of “In the Weeds.” Paul Greenberg has tips on lowering carbon emissions by consuming consciously. Chef Alan Bergo forages the familiar and exotic with new ways of looking at a sunflower and milkweed. Tomatoes are all the rage at the farmer's market. Beth Dooley shares how a newly developed grain is regenerating the land in the Upper Midwest. Finally, Bill Addison reviews the Brentwood location of Suzanne Goin and Caroline Styne's second outpost of A.O.C..

On this week's episode of The Dairy Edge, Beth Dooley explains what makes individual farmers an employer of choice and has tips on complying with employment regulation. Beth explains that employees are attracted to farms that are safe places to work, have processes and are streamlined (including SOPs), a clear working roster and an opportunity to upskill. Beth recommends that farmers complete a written contract for all employees which should always include; - Name and address of employer and employee - Place of work - Job title, nature of work - Date of commencement - Term of contract (fixed or temporary) - Rate of pay - Annual leave entitlements - Notice required for termination of employment For more information: https://www.teagasc.ie/media/website/animals/dairy/2-aisling-meehan-presentation-v2.pdf For more episodes from the Dairy Edge podcast go to the show page at: https://www.teagasc.ie/animals/dairy/the-dairy-edge-podcast/ The Dairy Edge is a co-production with LastCastMedia.com

“I'm so heartened by the work that our farmers are doing, that our researchers are doing, to create these really sustainable crops--they're actually regenerative crops--that are not only delicious on the plate, but really good for the land.” Beth Dooley shares the excitement for Minnesota perennial crops and Kernza that she, Jacob Jungers, and Peter and Anne Schwagerl all bring to today's episode of Dirt Rich. Research by a variety of stakeholders, including the Forever Green Initiative and University of Minnesota researcher Jacob Jungers has been focused on the economic and environmental impacts of perennials like alfalfa, hazelnuts, pennycress, and the intermediate wheatgrass Kernza®. They've found that fewer pesticides, herbicides, and fertilizers are needed to grow perennial crops, and farmers reap the economic benefits. Additionally, the deep root systems that perennials grow provide many ecosystem services: fixing nitrogen, building fertility. While Kernza doesn't fix nitrogen, it takes it from deeper levels of the soil than annuals can reach, and reduces the leaching of nitrogen into groundwater. Beginning farmers and SFA Western Chapter members Anne and Peter Schwagerl have certainly noticed those benefits on their farm so far. They have 40 acres of Kernza seeded on their organic farm this season. Says Peter, “it also offers a good way for us to tackle some of the very nitty gritty challenges that we face on a farm, particularly us as organic farmers. It really feeds a lot of needs for us from an agronomic standpoint.” They're able to keep living roots in the soil, reduce tillage, improve pest and weed management, and break up soil compaction. The Schwagerls intend to eventually incorporate that fifth principle of soil health, 'Integrating Livestock,' and graze the forage that Kernza provides as well. As Jacob Jungers explains, grazing Kernza results in four potential income streams for the crop: grazing forage in early May, harvesting the grain, using the leftover straw for bedding or rations, and grazing again in the late fall. As markets expand for Kernza--just to name a couple examples: a Kernza grower co-operative is forming, and Dooley recently published a cookbook highlighting perennials--academic and farmer partnered research continues on quality, taste, measuring environmental factors, and increasing yields. The future of the crop seems to have great potential for connecting eaters to growers and land, tied in by the passion for great-tasting food and climate change mitigation.   Links:  July 8 Kernza Field Day UMN Sustainable Cropping Lab The Land Institute Kernza CAP Forever Green Initiative   Thoughts? Comments? Ideas? Drop us a line on our Virtual Comment Box. Katie Feterl, SFA Communications Director Jacob Jungers, Assistant Professor, Agronomy and Plant Genetics, University of Minnesota Beth Dooley, Food Writer and Cookbook Author, Beth Dooley's Kitchen   Peter & Anne Schwagerl, Prairie Point Farm, SFA Western Chapter members     The viewpoints of the speakers expressed within or outside of this episode do not necessarily reflect the goals and mission of SFA. Dirt Rich is produced by the Sustainable Farming Association.

Tuesday, June 15, 2021 - There's more to a good cookbook than recipes. In The Perennial Kitchen, James Beard-Award winning author Beth Dooley tells the story of where those foods come from, and how best to get them to our tables. It teaches about regenerative agriculture and where to source foods regionally. ~~~ It's a busy time of year for gardening and lawn work, so we check in with horticulturist Ron Smith.

We get the scoop on ice cream and talk to guest Beth Dooley on her six-week class to transform your cooking! Also, MyTalkers call in to ask Steph questions about summer favorites including rhubarb sauce!

Book Notes Carrie recommends the first issue of DC Comics' digital series, Represent!: It's a Bird by Christian Cooper and Alitha Martinez. Carrie also recommends The Flatshare by Beth O'Leary. Michael sleuthed out American Predator: The Hunt for the Most Meticulous Serial Killer of the 21st Century by Maureen Callahan. Michael also recommends Ring Shout by P. Djeli Clark. Adam shares YA nonfiction, Everything You Wanted to Know about Indians but Were Afraid to Ask by Anton Treuer. Adam also recommends JCPL's Story Phone. Dial up a story anytime with the JCPL Story Phone. Simply call the Story Phone line, 859-885-7234, and choose from a selection of stories to listen to. New stories are added each week. Bite Notes The next time you go birdwatching, pack an easy travel snack to keep you fortified. Jenné Claiborne, author of the cookbook Sweet Potato Soul, offers several vegan travel snacks on her website. Get cozy with a warm bowl of wild rice pudding from The Sioux Chef's Indigenous Kitchen by Sean Sherman and Beth Dooley. Pair American Predator with Maudite, a beer brewed by Unibroue.

Dans l’imaginaire collectif, Thanksgiving renvoie à un moment chaleureux, familial, ses origines sont à chercher dans le passé colonial des Etats-Unis. Célébrée le 4ème jeudi du mois de novembre aux Etats-Unis, on retrouve sur la table dinde farcie, pumpkin pie, maïs, écrasé de pommes de terres, canneberges… autant de mets et d’ingrédients qui trouvent leurs racines dans les cultures amérindiennes.En première partie d’émission, Emilie s’entretient avec Sean Sherman, chef d’origine amérindienne qui depuis trente ans travaille à la préservation du patrimoine culinaire des peuples indigènes. En deuxième partie, Emilie discute avec Hélène Harter, professeure d’histoire de l’Amérique du Nord à l’université Paris 1 Panthéon-Sorbonne. Elle revient avec elle sur l’histoire de Thanksgiving, la place de cette célébration dans l’imaginaire états-unien et ce à quoi cet événement renvoie dans l’histoire des amérindiens. Les références de l’épisode: Sean Sherman est un chef d’origine amérindienne qui travaille à la préservation du patrimoine culinaire des peuples indigènes. Il est le co-fondateur de The Sioux chef (https://sioux-chef.com)Sean Sherman, Beth Dooley, The sioux Chef’s Indigenous kitchen, University of Minnesota Press (2017) Julie Kendrick, « Sean Sherman, The Sioux Chef: ‘This Is The Year To Rethink Thanksgiving’ », Huffpost (2020) Michael Crowley, « Trump Calls for ‘Patriotic Education’ to Defend American History Form the Left », New York Times (2020)Hélène carter est enseignante chercheuse à l’université Paris Panthéon SorbonneMontage par Marine Raut. Mixage par Thomas Decourt. Générique réalisé par Aurore Meyer Mahieu

Having a blast in the Ely Garden.The Cookbook I refer to is Savory Sweet by Beth Dooley.Support the show (https://paypal.me/StephanieKHansen?locale.x=en_US) Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Having a blast in the Ely Garden.The Cookbook I refer to is Savory Sweet by Beth Dooley.

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora Maple syrup is not just for pancakes and French toast. More and more people turn to it when they want to sweeten something without using refined white sugar. Beth Dooley and Mette Nielsen cowrote the book, Sweet Nature:  A Cook's Guide to Using Honey and Maple Syrup, in which they revel in maple syrup's magical way of completely transforming a dish. Our contributor Shauna Sever talked with them about simple ways we can all get a little bit of that magic.  Broadcast dates for this episode: May 21, 2019

Sometimes, you might want to make small batch preserves such as enticing pickles, chutneys, jams, or other condiments and NOT "can" them. Perhaps you just have a few extra tomatoes or cucumbers and you need a tasty way to use them up. Or maybe you have an event where you just need a jar or two of preserves to include on the table -- But you don't want to break out the canner. Well, the book featured in today's episode would be the answer in those situations. It's called: Savory Sweet: Simple Preserves From A Northern Kitchen and host Theresa Loe interviews one of the authors (Beth Dooley) about why she and co-author Mette Nielsen wrote a preserving book without any "canning" in it.  You'll learn:  About the freedoms that come from not canning How the book was specifically designed for food gardeners Why small batches allow for more experimentation The challenges of creating a cookbook that works for everyone How to make a Sweet Pickled Winter Squash And you can download a free PDF version of the Pickled Squash recipe that is perfect for the Thanksgiving table. Go to www.LivingHomegrown.com/115 to get the PDF, more links for info and a full transcript of the episode.

Looking to preserve food (jams, pickles, beets, etc.)? Hear tips from experts Beth Dooley and Mette Nielsen. Then, find out about some great recipes featuring scallions.

J. Ryan Stradal and food writer Beth Dooley embarked on a delightful excursion through today’s food scene with stories of farmers, cheese makers, butchers, home cooks, chefs, sommeliers, and restaurateurs at the 3rd Kirschner Lecture December 1, 2016 at Cowles Auditorium at the University of Minnesota.  The post 3rd Kirschner Lecture with Beth Dooley and J. Ryan Stradal appeared first on continuum | University of Minnesota Libraries.

J. Ryan Stradal and food writer Beth Dooley embarked on a delightful excursion through today’s food scene with stories of farmers, cheese makers, butchers, home cooks, chefs, sommeliers, and restaurateurs at the 3rd Kirschner Lecture December 1, 2016 at Cowles Auditorium at the University of Minnesota. 

The books "In Winter's Kitchen" by Beth Dooley and "Kitchens of the Great Midwest" by J. Ryan Stradal were featured on this episode of "Read This Book!" from the University of Minnesota Libraries. Dooley and Stradal will be featured at a special event on Dec. 1, 2016, at the University of Minnesota.

The books "In Winter's Kitchen" by Beth Dooley and "Kitchens of the Great Midwest" by J. Ryan Stradal were featured on this episode of "Read This Book!" from the University of Minnesota Libraries. Dooley and Stradal will be featured at a special event on Dec. 1, 2016, at the University of Minnesota. The post Great Kitchens and the Great Midwest appeared first on continuum | University of Minnesota Libraries.

In this episode of Still Growing…(SG), I had the amazing opportunity to interview cookbook author and writer, Beth Dooley.  Beth began writing cookbooks with famed Twin Cities chef and restauranteur Lucia Watson.  Seven cookbooks later, Beth is the author of Minnesota’s Bounty: The Farmers Market Cookbook.  The cookbook is beautifully written; part instructional guide, part… Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to helping you and your garden grow. The show is an in-depth interview format. Guests featured on the show share a passion for gardening and include authors, bloggers, professional gardeners, etc. Listeners and guests of the show can join the Still Growing community on Facebook. It's a place to ask questions, share garden stories, interact with great guests featured on the show, and continue to grow and learn. Jennifer and her husband Philip have four children, a big golden lab named Sonny, and live in lovely Maple Grove, Minnesota. P.S. When she's not teaching her four kids a new card game - or teaching them how to drive a car - Jennifer loves inspiring individuals and groups to maximize and personalize their home & garden. Facebook The post SG508: Beth Dooley – Author of Minnesota’s Bounty A Farmers Market Cookbook and featuring Farmers Market Bard Holly Morrison appeared first on 6ftmama. Related posts: SG560: Turn Compact Spaces into Successful Market Farms with Josh Volk SG569: The Foodscape Revolution – Increasing the Beauty and Bounty of Your Landscape with Brie Arthur SG535: The Inspired Garden and NEW Fine Art Photo Gallery of Beth Billstrom