Regular viewers of Food Network's "Heartland Table" -- returning for a second season Saturday, March 8 -- know that host Amy Thielen is a big advocate for sourcing locally raised produce and meats.
And she certainly walks the talk, buying poultry and beef from neighbors near her rural Minnesota home and growing vegetables in her large garden to use in recipes she prepares on the show and for her husband and 6-year-old son.
But in northern Minnesota, growing season is short, so in cold-weather months she must resort to more conventional sources such as supermarkets. She also freezes, vacuum-packs and cans.
In fact, she's a trained canner.
"I've never told the Food Network that," Thielen tells Zap2it, laughing. "I've taken classes at the University of Minnesota because at one point early on, I wanted to manufacture jams and pickles. That was a very short-lived obsession that kind of fizzled out,...
And she certainly walks the talk, buying poultry and beef from neighbors near her rural Minnesota home and growing vegetables in her large garden to use in recipes she prepares on the show and for her husband and 6-year-old son.
But in northern Minnesota, growing season is short, so in cold-weather months she must resort to more conventional sources such as supermarkets. She also freezes, vacuum-packs and cans.
In fact, she's a trained canner.
"I've never told the Food Network that," Thielen tells Zap2it, laughing. "I've taken classes at the University of Minnesota because at one point early on, I wanted to manufacture jams and pickles. That was a very short-lived obsession that kind of fizzled out,...
- 3/8/2014
- by editorial@zap2it.com
- Zap2It - From Inside the Box
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