Posts tagged tradition

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Driftless Fish Fry:

Today is Good Friday, and the last Lenten fish fry of the season. Commentator Krista Eastman remembers fish fry Fridays with her grandparents.

Krista Eastman is an award-winning writer whose work has appeared in The Georgia Review, The Massachusetts Review, Witness, and Hayden’s Ferry Review among others.

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Christmas Play:

Many Wisconsin churches celebrate the Christmas season with plays and skits starring children dressed as angels, stars, or bearded Wise Men. Writer Dean Bakopoulos tells us about his daughter’s performance one Christmas Eve.

Dean Bakopoulos is a novelist and creative writing professor at Grinnell College. His most recent novel is called My American Unhappiness.

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Christmas Lights:

December is here and the countdown to the holidays has begun. Festive decorations and strings of lights are going up all over. Today, writer Dean Bakopoulos tells us about the holiday decorating advice he once gave a friend.

Dean Bakopoulos is a novelist and creative writing professor at Grinnell College. His most recent novel is called My American Unhappiness.

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Jello Salad:

Alongside the turkey, mashed potatoes, and cranberries is another Midwestern holiday tradition: jello salad. If you’re lucky (or unlucky) enough to be served on today, you might like to know something about their origin. Commentator Eric Dregni shares the Scandinavian tradition of these quivering salads.

Eric Dregni is an assistant professor of English at Concordia University in St. Paul. He’s the author of several books including Vikings in the Attic: In Search of Nordic America.

Patti LaBelle’s Screamin’ Mean Greens

Ingredients:Screamin' Mean Greens

  • 5 pounds assorted greens (collard, kale, mustard, and turnip greens, in any combination), tough stems discarded
  • 2 medium onions , chopped
  • 1/4 cup vegetable oil
  • 2 jalapenos , seeded and minced, optional
  • 1 (1 1/2-pound) smoked turkey wing
  • Seasoned salt and freshly ground black pepper


Directions:

Tear the greens into large pieces. Wash the greens well in a sink full of cold water. Lift the greens out of the sink and transfer to a large bowl, leaving the grit to fall to the bottom of the sink. (Be sure you get all the grit out of the greens. If necessary, wash again.) Do not drain the greens in a colander.

In a large pot, combine the onions, two cups water, oil, and jalapenos, if using. Bring to a boil over high heat. Gradually stir in the greens, allowing each batch to wilt before adding more greens. Bury the turkey wing in the greens. Season with salt and pepper to taste. Cover and reduce the heat to medium-low. Cook, stirring occasionally, just until the greens are tender, about 30 minutes. Do not overcook the greens or they will lose their color and fresh flavor. Remove the turkey wing. Discard the skin and bones, chop the turkey meat, and return to the pot. Using a slotted spoon, transfer the greens to a serving dish. Serve hot.

Serves 4-6

Nutritional Information:

302 calories, 14.6 grams of fat, 1.2 grams saturated fat, 54 mg cholesterol, 135 mg sodium, 24.2 grams carbohydrates, 24.3 grams protein, 8.8 grams fiber

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Greens:

For many Wisconsin families, a Thanksgiving meal just wouldn’t be complete without a big ol’ pot of greens. And for Madison resident John Givens, who cooks for his family and friends, serving greens without cornbread is almost a sin. Today, he invites us into his kitchen to share a few of his secrets.

Madison resident John Givens cooking a pot of Thanksgiving greens. Cynthia Woodland brought us his story along with this recipe for greens.

Hull Corn Soup

Ingredients:

2 cups dehydrated corn

¾ lb cooked salt pork or venison

2 cups cooked beans (red, kidney, or pinto)

Directions:

Cover corn in enough water to cover and soak overnight. Pour corn in stockpot and add enough water to cover corn by 1 inch. Bring to a boil. Cover and simmer for 1 hour.

Add the salt pork or venison and beans. Simmer 1-2 more hours. Check frequently to make sure water covers ingredients throughout cooking process.

Serves: 12

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Oneida Husking Bee:

For the Oneida Nation, corn is not just food, it’s culture. The Oneida grew white corn for centuries in New York and replanted it, along with their culture, in Wisconsin in the 1820s. And every fall, the Oneida harvest their traditional white flint corn for sustenance and to remember their tradition.

Vickie Cornelius and Kyle Wisneski work with the Oneida Community Integrated Food Systems project. WPR’s Scott Clark brought us their voices.

Recipe for Hull Corn Soup

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