Red Lake Nation News - Babaamaajimowinan (Telling of news in different places)

By Kim Ode
Star Tribune 

What's cooking: More Julia celebrations

Also: A healthy foods summit, a scary tea at the St. Paul Hotel, and an award-winning jelly from Red Lake Nation.


The centennial observance of Julia Child's birth continues with a fundraiser from 6 to 8 p.m. Oct. 4 at Roth Distributing, 11300 W. 47th St., Minnetonka. Along with a silent auction and Julia-inspired food and wine samplings, chef Marianne Miller of Saga Hill Cooking and Events and sommelier Leslee Miller of Amusée will offer a cooking demonstration and wine pairing every half-hour. Tickets are $75 and may be purchased by next Thursday at Proceeds benefit culinary educational grants through Les Dames d´Escoffier and Women Who Really Cook.

Healthy Foods Summit

Experts in food, health and agricultural science will share the latest research at the Healthy Foods Summit Oct. 1-2, sponsored by the Minnesota Landscape Arboretum in partnership with the University of Minnesota Healthy Foods, Healthy Lives Institute. University scientists will talk about honeybees, food safety, obesity and more on the first day of the summit, held at TCF Stadium. On the second day, local food groups will meet at the arboretum to share research related to food systems and health. A featured speaker both days is Bryant Terry, chef, food justice activist and author. Registration fees are: Oct. 1 - $95 for the public, $65 for arboretum members and $30 for students; Oct. 2 - $65 for all. Terry's Oct. 1 speech is $25 per person. For details and to register, visit FoodsSummit.aspx or call 952-443-1422.

A cup of tea-rror

The St. Paul Hotel hosts its first children's Halloween tea at 2 p.m. Oct. 28. The Amazing Hondo, a magician, will entertain and kids are encouraged to wear costumes. The menu includes creepy deviled eyeballs, scaredy cat cinnamon scones and cobweb crisp. The tea is $37 per person. For reservations, call the St. Paul Hotel at 651-228-3860 or visit and click on "News and events."

No choking here

Congrats to the Red Lake Nation of Chippewa Indians whose wild chokecherry jelly earned a "best in condiments" award in Cooking Light's annual Taste Test Awards for artisanal foods. Judges called it "sweet and astringent, with a trace of port-soaked cherry flavor." It's $6 for 12 ounces at Also getting some love was our neighbor to the west. Wild Idea Buffalo bone-in ribeye was one of the "best in meats" for bison: "so tender, buttery, and juicy, with just enough grassiness to pay homage to the South Dakota plains." A 1-pound steak, at $29, serves four. Visit to order. The full list of artisanal and grocery winners is in the current October issue, and at


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