Tag Archives: Katherine Larson

GRAND GRAVY

Story and Photos by Katherine Larson I was barely 20, shy and inept. I was spending my first Thanksgiving far from home and had been invited by a young man I’d been dating to come to his family’s meal. What I did not expect was for him to disappear into the living room to join […]

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POLL PEOPLE

Story and photos by Katherine Larson. November 6 is Election Day! This is the day for each of us to claim the full power given to us by the Constitution: to cast our votes, to express our opinions, to exercise our sovereignty as “we the people.” It’s a great opportunity; take advantage of it and […]

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Bear: It’s what’s for dinner

Story and photos by Katherine Larson Your At the Table correspondent recently attended a wedding in Michigamme. From my perspective, the highlight of the wedding reception was a spectacularly delicious treat: bear meat. Bear has its aficionados and its doubters, but I myself had never tasted it before. With one bite, I became a convert. […]

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100 years of Finnish history

by Katherine Larson December 6, 1917, found much of the world in turmoil. World War I raged, and one of its major combatants, Russia, had spent the year in the throes of revolution. While these conflagrations burned, a spark of hope was lit: Finland unilaterally declared its independence. For over seven centuries, Finland had been […]

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Bûche de Noël

Story and photos by Katherine Larson Looking for a spectacular Christmas dessert, one that is both decorative and delicious? Consider a Bûche de Noël. Literally, the words mean “Christmas Log.” It is the culinary version of a yule log, the tradition that early European Christians adopted from pagan Celts and Gaels who burned a large […]

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Rethinking fruitcake

by Katherine Larson The world is divided into two categories: Fruitcake Lovers and Fruitcake Haters. There are more of the latter than the former. I used to be one myself. Then I tasted the fruitcake that is the subject of this article and became a convert. I tested it out on fellow Haters and they, […]

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Beyond ramen

Story and photos by Katherine Larson After the first flush of excitement of moving into the college dormitory and exploring the manifold options that the college dining service offers, there inevitably arrives a time when the sheen wears off. Enough with cafeteria food. Enough with dining services. A college student wants to cook. Why? It […]

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Pickling: it’s a big dill

  By Katherine Larson I come to the topic of pickles as a relative neophyte, but like many converts am extra-enthusiastic. For years, pickles were to me the flavorful objects that miraculously appeared, fully formed, in glass jars in grocery stores or on plates in restaurants. The idea of having anything to do with their […]

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Cooking by the book

By Katherine Larson Almost everyone enjoys eating, and many of us enjoy reading about eating. I don’t mean cookbooks, and I don’t mean those strange amalgams where chapters of narrative are interspersed with recipes. I mean books, real true good books, which happen to mention food along the way. The literary culinary experience starts early. […]

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The crisp, cool, refreshing waters of Mother Superior

Story and photos by Katherine Larson May is a lovely month in the Upper Peninsula. Of course, nearly every month is a lovely month in the Upper Peninsula (I reserve comment about the greyer, muddier bits of March), but May is particularly so. It is just not lovely for the same reasons that May is […]

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Eating eggs

by Katherine Larson The image of a hard-cooked egg seems perfect, a pearly glistening ovoid encasing a spheroidal golden ball of yolk. Too often, though, the yolk is dry and chalky, with a greenish tinge. The pearly ovoid is rubbery and pockmarked with the evidence of frustrated attempts to pick off stubborn bits of shell. […]

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Zephyr makes good food a breeze

by Katherine Larson I love it. It’s my baby. It cost more than my car.” Mika Benton gestures toward the gleaming flywheel slicer enthroned at the charcuterie station of Zephyr, Marquette’s new wine bar. Ultra-sharp and designed to process the variety of cured meats known as salumi (including Prosciutto di Parma and a whole variety […]

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A month of holidays and holy days

by Katherine Larson December can be an odd time for those Christians—Lutherans, Episcopalians, Roman Catholics, Greek Orthodox and others—who follow a liturgical calendar. While December 25 itself is Christmas Day, the 24 days that precede it all fall within the season of Advent. These believers can experience whiplash as they emerge from their worship services, […]

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Decolonizing Cooking Revitalizing Culture

by Katherine Larson The family of NMU Associate Professor Martin Reinhardt does not wait for Thanksgiving for its harvest festival. “I come from a focus that says that we should be thankful daily,” Reinhardt said. “In my family, we work at that, expressing thanks every day. And we celebrate special harvests throughout the year: the […]

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Tomatoes

by Katherine Larson Driving through Negaunee a few summers ago, I stopped at the Jackson Mine Farmers Market to see what delicious vegetables I might find. The market wouldn’t open until 4 p.m., but that was okay; I could stroll around for half an hour, admiring the produce while I waited. But what was all […]

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