Eating the Iron Range: A Cultural Culinary History
Minnesota Unraveled
The 3 P’s–pasties, porketta, and potica–are beloved dishes on Minnesota’s iron range. How did they become quintessential iron range cuisine and why are they so important to ranger identity?
To find out, Dr. Chantel Rodríguez speaks with guests deeply connected to the Range’s culinary history. Cookbook author BJ Carpenter explains how families prepared signature range dishes. Documentarian Mary Lou Nemanic traces the early immigrant waves that brought diverse ethnic foodways to the region. Chef Bryan Morcom shows how local ingredients like wild rice, walleye, and cabbage can be reimagined in Range food today. And restaurateur Tom Forti reflects on how his family’s century-old Sunrise Bakery continues to influence the flavors served at the Iron Ranger. Together, they reveal why preserving these traditions is becoming increasingly important as economic landscapes shift and tastes evolve.
Loading