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Beth Dooley

Minneapolis, MN
North House Folk School photo of instructor, Beth Dooley

Beth has covered the local food scene in the Northern Heartland for twenty-five years: she writes for Mpls.St.Paul Magazine, the Minneapolis-St. Paul Star Tribune, and Heavy Table and appears regularly on KARE 11 (NBC) television and MPR Appetites . She is author of Minnesota's Bounty: The Farmers Market Cookbook, The Northern Heartland Kitchen and coauthor with Lucia Watson of Savoring the Seasons of the Northern Heartland, among other books.

Visit Beth Dooley's Website

Current Courses Offered by Beth Dooley

½ Day
Teaser image for In a Jam and a Pickle: Stocking Up!

In a Jam and a Pickle: Stocking Up!

Preserve the glorious harvest of apples, pears, berries, root vegetables, onions, pickles, peppers, all from the garden, all good. We’ll review basic preserving techniques and provide guidelines for different, sure-fire methods. Using less sugar and no added pectin, we’ll create healthy condiments that shine with natural flavors. Depending on what’s…
Fri, Sep 27th, 2019
Instructor: Beth Dooley
½ Day
Teaser image for Naturally Sweet: Using Honey and Maple Syrup

Naturally Sweet: Using Honey and Maple Syrup

Sweet things have natural appeal to our taste buds! Embrace nature’s sweet side as you learn to work with local honey and maple syrup—pure, delicious, versatile, and relatively healthful alternatives to refined sugar. Their flavors are concentrated and complex and offer cooks a range of options. This class will take…
Fri, May 17th, 2019
9am - noon
Instructor: Beth Dooley
½ Day
NHFS logo

S is for Spring Greens

Spring Greens! Welcome this fresh new season with the early harvest—tender greens, delicate spruce tips, fiddleheads garlic scapes, ramps, morels, radishes, tender lettuces, and herbs. Here’s how to forage and harvest the season’s gifts: Spring Greens with Herbed Chèvre and Spruce Tip Vinaigrette; Spinach, Ramp, and Gruyere Tart; Wild Mushroom,…
Fri, May 17th, 2019
1pm - 4pm
Instructors: Beth Dooley, Mette Nielsen

Past Courses Offered by Beth Dooley

A is for Apples

Grains, Glorious Grains!

P is for Pears

Springing into Spring Foods: From the Forest & Garden