Limited Edition Zine: Hotdish

Hotdish
M A G N I F Y I N G I D E N T I T Y & D I V E R S I T Y I N
M I N N E S O T A ' S C L A S S I C F O O D
Limited Edition Zine
MUSHROOM AND
WILD RICE
HOTDISH
Section 7
IN CONVERSATION
WITH CHEF
YIA VANG
Section 5

We firmly believe in paying people for their time and expertise.
All contributing writers were compensated for their work.
This piece was curated by Cassie Rogers. Photography was taken by Sarah
Carroll. Volunteer editing was done by Joan Hyman. Formatting, graphic
design, and project oversight were done by Sarah Wescott.
This project would not be possible without generous funding from the Sands
Fellowship at the Carlson School of Management at the University of
Minnesota.
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Hey there,
We're Greener Pastures, a blog, community, and activism hub in the
upper Midwest here to make everyday support of humane, sustainable
agriculture fit easily and seamlessly with your lifestyle.
Our mission is to inspire the shift away from factory farming and
towards humane, sustainable, just food and farms.
But to get there we need a few things: a local food system,
intentionally sourced ingredients, and diverse perspectives, all
wrapped up in easy-to-make, delicious meals.
Read on for inspo on local sourcing,
commissioned works by leaders of color in
the food community, and stories that link
ingredients to land and identity.
After dinner, we hope you'll join us in the
continual fight for a food system that
values the people and land at its core.
To a more just future,

Yia Vang
Author Bios
is the Chef and Founder of Union Hmong Kitchen. Originally born and raised in a Thai refugee
camp until his family resettled in central Wisconsin, he went on to cook at Nighthawks,
Borough, and Gavin Kaysen’s Spoon & Stable. His new restaurant, Vinai, will open Spring ‘21 in
celebration of his parents’ legacy and family’s story.
Yia is the host of Relish on Twin Cities PBS and has been featured on National Geographic and
CNN’s United Shades of America. Among other accolades, he was the cover story of the May
2020 issue of Bon Appétit magazine. Yia was also named MPLS.St.Paul Magazine's “Chef of the
Year 2019" and was recently voted “Best Chef 2020” in City Pages Best Of issue.
Waabigonikwe Raven
is a member of the Lac Courte Oreilles
band of Ojibwe and belongs to the Crane
Clan. Trained in the culinary world, she
has cooked in several well-known
kitchens, including Alma and The Sioux
Chef. However, she recently put her
dreams of owning a restaurant on hold
after the recent racial justice uprising in
her hometown of Minneapolis.
Waabigonikwe realized that the fight for
clean water and upholding treaties must
come before her personal goals and is
heavily involved in the Stop Line 3 fight.
Cassie Rogers
is a Filipino-American advocate for sustainability and food justice. She graduated in 2020 from
Macalester College, finishing a double major in Environmental Studies and Education with a
concentration in Food, Agriculture, and Society. She has worked food production at several
urban farms including R&R Cultivation and Frogtown Farm, and as a cook at The Sioux Chef.
Cassie served as a Greener Pastures intern and curated this zine as part of her senior
environmental practicum.

01
02
03
04
05
06
07
Why Hotdish?
Love Letter to Hotdish
The Ingredients
Manoomin - Wild Rice
Zaub - Mustard Greens
Kabute - Mushrooms
The Recipe

01

WHY
HOTDISH?
W R I T T E N B Y C A S S I E R O G E R S
Minnesota’s unofficial state dish hit the heartland
following the Great Depression as a clever onedish
meal that stretched a pound of meat to feed a
hungry family. With strong ties to Scandinavian,
Irish, and German immigrant farmers, hotdish is a
story of adaptation, survival, and yes, whiteness.
As the masthead for Minnesotan food, hotdish
anchors Eurocentric identities but usually fails to
represent nonwhite communities that call
Minnesota home today.
At the same time, hotdish is soul food. The true
beauty of this entrée is that anything goes, so long
as it is served hot and in a dish, as the name
suggests. In times of scarcity, hotdish maximizes
pantry scraps, such as a forgotten can of soup or
veggies past their prime. Whatever the filling, the
only essential ingredients are convenience,
affordability, and nostalgia.
We need to reconcile this symbolic food with the
diverse communities and food scenes that are here
now. Hotdish connects to our search for identity as
Minnesotans.
Moreover, hotdish connects my own search for
identity as a biracial woman with my experience
growing up in Minnesota.
( A H o t d i s h H a i k u )
W A R M D I S H F O R C O L D
H A N D S
G O L D E N T O T S
C R O W I N G F L A V O R
M I N N E S O T A N S O U L
My father’s ancestors were Irish farmers who
settled in Iowa, where an affordable, potatocovered
dish would have been deeply revered. My
father’s mother, with whom I was very close,
raised twelve kids on her own and often served
hotdish as a trusty crowd-pleaser in troubled
times.
On the other hand, when my mother immigrated
here from The Philippines, she felt little

connection to the foods she found. As she braved this frozen tundra to raise my sister and me, she began to
adapt recipes from the old country with readily-available midwestern ingredients.
When we visited grandma we ate hotdish with jello salad, and back at home, we had lumpia with pancit
guisado. I was very fortunate to have grown up in a loving coexistence of food cultures. Like me, many
Minnesotans on this land hold multiple identities. We need Minnesota's food symbol to hold space for the
coexistence of our food cultures.
Today, Minnesota is more diverse than it has
ever been. People of color make up 20% of
Minnesotans, low compared to the national
average of 40%, but a big change from 6% in
1990 and only 2% in 1960.(1)
The Twin Cities alone has the nation’s largest
Hmong and Somali refugee communities,(2)
and the Midwest is home to over 35 Native
American tribes.(3) Despite this, the number of
Hmong, Somali, and Native restaurants is
disproportionately low.
Unfortunately, this lack of representation is
also reflected in agriculture. The USDA’s
Census of Agriculture found that 96% of
American farm owners are white, while the
majority of the U.S.’s 2.4 million farmworkers
are people of color.(4)
It’s time we
reckon with
inequity in our
food system, and
we can start by
learning from
culinary leaders
of color.
Meanwhile, access to fresh, local, and healthy food is disproportionately inaccessible for low-income
communities of color, creating food insecurity. This means that despite an abundance of food, 1 in 10 families
are food insecure in America.(5)
At their core land ownership, earning liveable wages, and healthy food access are all rooted in white
supremacy. It’s time we reckon with inequity in our food system, and we can start by learning from culinary
leaders of color.
Starting with our favorite state dish, we've teamed up with two incredible chefs to dive into its layers and to
rebuild it from scratch (literally–stay tuned for our recipe of mushroom and wild rice hotdish with sautéed
mustard greens, tots, and warming cream of sage béchamel.)

Together with Chef Yia Vang and Chef Waabigonikwe Raven, this zine highlights three key ingredients you'll
find in our new recipe. First, Yia makes a personal connection to hotdish through his experience as a Hmong
refugee cooking with hope. Then, Waabigonikwe shares her experiences of harvesting wild rice and speaks
to the threat that pipelines pose to clean water and the food of her people.
Read on for an interview with Yia about the Hmong staple mustard greens and its connection to a sustainable
future. Finally, we'll delve into mushroom foraging and its potential for a more sustainable and localized food
system.
By then, you'll probably be hungry! Treat yourself by making your own sustainable, ethically sourced hotdish.
As you dig in, we hope you'll feel called to take action, source ingredients intentionally, and continue the
conversation around diversity and identity in Minnesota's food landscape.

02

A LOVE LETTER TO
HOTDISH
IN THE WORDS OF CHEF YIA VANG
Chef Yia Vang of Union Hmong Kitchen and the highly-anticipated restaurant Vinai, has
been among the chefs and Minnesota foodies experimenting with hotdish as a staple meal
with the potential to transcend cultures. Read our interview with Chef Yia Vang on mustard
greens in hotdish in section 5.
Hotdish,
Hmong food has been described as bright, bold, hot, spicy, and herbaceous. So how
can we, the Hmong, relate to hotdish? Well, that’s simple, the Hmong people are
survivors. We’re scrappy and when others tap out of the fight, we keep pushing
forward. My mother used to tell me stories about her experiences as a little girl. At
times, all she had to eat was rice and water, with a banana for flavor.
It's these stories of suffering that explain how my mother and grandmother were able
to put together meals for us growing up, mixing what we were given from the food
shelter with whatever rice we had in the house. They ensured that we would never
have to experience what they went through in the old country. They fought for us,
they suffered for us. Over the past few years, I’ve begun to understand the impact of
their sacrifices. It has changed the way I talk to people. It changed the way I view
people. Most notably, It changed the way I cook for people.
When cooking hotdish, there is also a deep sense of perseverance and hope. Hotdish is
a grandmother’s love, to make sure her family will make it through the harsh
Minnesotan winters. Ensuring that her grandkids are well fed and healthy means that
she can keep their family legacy alive. Whether hotdish is made by a Hmong kid or a
white grandmother, at the end of the day, they tell the same story of love and hope.
Yia Vang

03

Maple syrup
Real maple syrup may contain
40 gallons of sap, but it's quite
sustainable!(6) Its production
protects forests and reduces
tillage. Indigenous
communities and midwest
farmers have been “sugaring”
maple trees for generations.(7)
Purchase real local maple
syrup when possible for a
wealth of flavor.
Sage
White sage is sacred for many
Native communities who use
it in a variety of ways. Overharvesting
has endangered
this plant which plays a critical
ecosystem role.(8) Do your
part by growing your own
from seed in your garden or
on your counter. Check out
local farmers markets for
another sustainable option.
Tater Tots
These gems were created in
the 1950s to reduce waste
from french fry production.
(9) Unfortunately, today's
tots are often filled with
preservatives and artificial
ingredients.(10) Support a
better food system and buy
organic taters with a simple
ingredient list, or make your
own with local potatoes.
The
Ingredients
Check out these ethical
sourcing tips for these common
(or not so common) foods
Banana leaves
Banana leaves are an
incredible compostable
parchment paper used in many
tropical areas, like the
Philippines.(11) They lock in
moisture and prevent burning
while adding a wonderful floral
aroma and grassy flavor.
Support local by purchasing
these at your nearest Asian
grocery store.
Butter
Conventional butter
production relies on factory
farming for cheap milk,
promoting pollution and
inhumane treatment of
animals.(12) Look for local,
organic, and/or grass-fed
butter to bring both a wealth
of flavor and values you love
to the table.
Cranberries
Cranberries are grown on
vines and then cultivated in
bogs.(13) Support organic
cranberry producers to
protect our waterways and
soil health from harmful
pesticides. Even better, look
for locally grown cranberriesyou'll
be surprised how many
producers are here in the
Midwest!

04

C H E F E X C L U S I V E
CHEF
WAABIGONIKWE
RAVEN
Waabigonikwe talks
about the meaning of
rice fand the fight
against line 3.
WRITTEN BY WAABIGONIKWE
RAVEN
PHOTO BY PROVIDED BY
WAABIGONIKWE RAVEN
Manoomin. Wild rice. The
food that grows on water. It
goes by more than one name,
and from each body of water,
no rice is the same. Each
individual, longer, shorter,
greener, browner, more
purple than another.
Ricing brings people
together. At 22, I went ricing
for the first time. Taught by
elders, surrounded by friends
that have become like family,
and my brother. We camped
on the shores of Big Sandy
Lake, not only a site of
tragedy, but betrayal in 1850
by the US government.(14) .
Growing up, I was closest to
my older brother. But after
being placed in separate
foster homes in my early

teens (and going through the trials of an unsteady
home), we had grown apart. Bringing my brother with
me to rice brought us closer. There’s something
sacred about ricing with a family member the way my
ancestors did, which isn’t possible for many people
these days.
Harvesting and processing manoomin in the
traditional way is a long, laborious process that is
usually done within the same day. In the morning,
after drinking coffee we strap canoes to the truck,
and head to the lake.
C H E F E X C L U S I V E
There are many roles in the harvest. “Poling” means you stand at the
front and use a long pole to guide the canoe through the dense rice
stalks to unharvested sports. The person at the back is tasked with
“knocking” the rice into the canoe, reaching through stalks so tall
that after thirty minutes you have no idea where you are on the lake.
Personally, I prefer knocking. By 3 pm, all the ricers are finally done
for the day and we head to shore. It feels really good to stand on solid
ground after sitting or poling for that long.
Immediately after, we fill sacks with the rice and weigh them to keep track of how much rice is being
harvested. Once the rice is loaded into our car, we pick off as many of the itchy pieces of rice stuck to us
as possible, then head back to camp to get a fire started. The rest is a symbiotic process. Parch, or slow
roast, the rice. Give it to the dancers to dance on, parch more rice, winnow, dance, parch, dance,
winnow. You do this till all the rice you harvested that day looks as clean as when you buy it in a store.
For us “first-timers” that meant till nine or ten o’clock at night.
Ricing alongside my brother makes this all the more special. However, we're facing a threat that may
destroy the very waters where manoomin grows: the Line 3 Pipeline.
Line 3 is a tar sands pipeline that runs from Canada, through North Dakota and Minnesota into
Wisconsin. Enbridge, the company responsible for it, wants to replace the current Line 3 pipeline with a
new one on a completely different route that runs through Anishinaabe treaty territories.(15) Moving
close to a million barrels of crude oil, this would be Enbridge's largest project and contribute more to
climate change than Minnesota’s entire economy.(16) When pipelines leak, they pose serious threats

to the land, its people, and the food grown upon it.
A leak along the new Line 3 will destroy hundreds of miles of wetlands. One of those
includes Big Sandy Lake, which sits just 11 miles below the new proposed line, and only 20
miles north of where we rice. For some people, ricing is their livelihood. Others depend on
the rice to feed and nourish them in ways colonial food never will. I’ve always known that
stopping Line 3 was something I felt strongly about, and after experiencing ricing, those
feelings have been reinforced.
C H E F E X C L U S I V E
I will fight hard to protect my culture from being eradicated. I got involved with the Stop Line 3 campaign
because of what it means for the ecosystems of Northern Minnesota, the rice, and the people that live along
the new route, most of whom are indigenous relatives. I do it for the amazing Indigenous leaders I have met in
my time up North that have been in this fight for years. For the Sandy Lakers, the people on Fond Du Lac,
White Earth, Red Lake, and Leech Lake. I do this for my ancestors who fought hard for the basic rights we
have today and for our treaties.
After all, my people have seen the impacts of tar sands before. The Alberta tar sands nicknamed “Tar Island”
destroyed the Athabasca River, a river that Mikisew Cree, Dene, and Metis people depended on for fish.(17)
By allowing these permits to pass, The Walz Administration is directly attacking the Anishinaabe way of life,
access to clean water, and right to health.(18)
During the 2020 pandemic, Governor Walz allowed out-of-state workers to begin work on Line 3,
threatening spread of the virus.(19) There is also a deep and terrible history of indigenous women and girls
going missing and being murdered when workers from outside of the community come into Anishinaabe land.
(20) These threats to our health and safety are unacceptable.
As I walk down to the ricing canoes, I think about how much ricing means
to me and the threat that Line 3 poses to this tradition. As we made our
way to the lake, an elder pointed out that the nearby highway was once a
wetland teeming with rice. With the construction of the highway, it was
destroyed.
She continued to tell us that wild rice will always grow back if we let it.
I’m reminded of her words as I continue to fight Line 3 and to protect
manoomin. Wild rice. The food that grows on water.
The rice that we used to prepare and shoot the hotdish recipe was
harvested and prepared by Waabigonikwe Raven from lands threatened
by the Line 3 pipeline.

05

C H E F E X C L U S I V E
CHEF
YIA
VANG
Cassie: So, why did you
choose to spotlight mustard
greens?
are as iconic to Hmong
culture as sauerkraut is to the
Germans.
In a Q&A, Yia dives into
the taste of hope
through the window of
a Hmong household
staple: mustard greens
WRITTEN BY CASSIE ROGERS
PHOTO PROVIDED BY YIA VANG
Yia: Growing up, I hated
them, but these days it’s a
food I’m constantly craving.
My mother tells me it’s just
an ingredient we’ve always
known. We use them as a
side, in soups, or ferment
them. Pickled mustard greens
Mustard greens are just as
much of a staple for us as rice.
It is so important because it is
a vegetable we have
cultivated for generations
and generations and can
grow abundantly. Every time
you plant mustards, one third

of the field is set aside to save the seeds for the next season. Right from the start, we
know that we are setting aside a third of our crop for the future by letting them
overgrow and turn to seed. This is so important because too often, our consumer
mentality encourages greed and overharvesting. By holding back in the present, we are
able to have more in the future. Mustard greens teach us about time and patience.
C: I love that this ingredient can teach us so much about sustainability and preparing for
future generations. We’ve had to think a lot about that this year, haven't we?
C H E F E X C L U S I V E
Y: Yes, I’ve been trying to find the silver lining in this pandemic and while there is a lot of hardship and
uncertainty in the world right now, the one thing that I do know is that we have to be patient and trust.
It’s a very Hmong thing to do- to trust in the older generations to ensure that the younger generations
can survive.

C: what a beautiful thing to trust your elders to keep you safe. It truly echoes what you
wrote earlier about honoring the sacrifices made before you and paying it forward.
Speaking of forward, where can we ethically source mustard greens for our own
kitchens?
Y: You can actually get them at most Asian markets, but it’s often shipped in from
California. To support local Hmong farmers even in the wintertime, you should go to the
HmongTown Marketplace in Saint Paul and find them there.
C H E F E X C L U S I V E
C: Besides in a hotdish, how would you recommend cooking them?
Y: Chop or slice it thin and stir fry them with fatty meat to boost the flavor. A lot of times we add it right
into the bone broth when we make soup or stew, which is so comforting in the winter. Otherwise, it is
usually fermented. Pickled mustards could even be used as a topping on a hotdish.
C: Is there anything you hope folks
think about next time they cook a dish
with mustard greens or another crosscultural
ingredient?
Y: Every dish has a narrative, and if you
follow that narrative long enough and
close enough, you get to the people
behind the food. Once you’re there, it’s
not about the food, it’s about the
people. Food is the ultimate catalyst to
cultivating relationships.

06

E X C L U S I V E
CASSIE
ROGERS
Forager, cook, and
recipe developer,
Cassie shares insights
into the world of wild
mushrooms.
WRITTEN BY CASSIE ROGERS
PHOTO BY WILLIAM ROGERS
Ah, the mushroom, the downto-earth
umami bomb that
sets the perfect example for
mutually beneficial
relationships. Not only a
delicious way of getting to
know the land, mushrooms
are a more sustainable and
flavorful alternative to
factory farmed animal
products.
Hi. I’m Cassie, your resident
mycophile (a.k.a. lover of
mushrooms). Though my
mycelial wisdom still has
mush-room to grow, I have
come to find a deep love for
this ingredient and the
networks they build. When I
began to seek a more
sustainable diet, mushrooms
provided a texture
alternative to meat for me to

continue to enjoy foods from my Filipino culture. Foods like chicken adobo, pork sisig, and
chicharon (fried pork belly) are meat-heavy staples that I can now enjoy meat-free without
compromising the flavors I grew up loving.
During my pursuits in food studies, I have gotten the chance to work at two different
mushroom farms: a more traditional rural outdoor farm called Northwoods in Clayton,
Wisconsin and an urban indoor farm in Roseville, Minnesota called R&R Cultivation. I also
dabble in foraging, largely thanks to my summer working at The Sioux Chef. Through these
connections, I’ve learned that mushrooms teach us much about rebirth, recycling and
community. Their mycelial networks work hard beneath our feet to break down dead plants
and animals and to return nutrients to the soil. We need decomposers like fungi to break
down organic material, so we can continue the cycle of life.
E X C L U S I V E
And, if you’re looking for a sustainable (and if foraged, free) meaty-texture alternative to a factory-farmed
ingredient, mushrooms may be your new best friend. Though mushrooms don't offer the same protein levels
as meat, they come with a wealth of flavor and texture that add depth to plant-based dishes.
Mushroom cultivation and sourcing:
Unlike crops and livestock, mushrooms were not
cultivated until the industrial period and even then,
only a handful of species have been successfully
“tamed” since our hunter-gathering period.(21)
Your typical grocery store only sells one variety of
mushrooms. But wait, you might say, I’ve seen white
button, baby bella, cremini, and portabella!
Actually, those are all the same species, Agaricus
Bisporus, just at different stages of growth.(22) They
have a mild flavor and can be cooked nearly
interchangeably.
In reality, the Midwest has hundreds of edible
mushrooms, each with unique textures and flavors.
Some mushrooms native to the Midwest are even
named after meat counterparts like lobster, chicken
of the woods, and oyster.(23) Here are some ways
you can ethically source your mushrooms:

Buy local:
The midwest has a great and growing collection of mushroom farms. Farmers
markets, co-ops, and CSAs are great places to source fresh mushrooms. Buying local
supports small-scale agriculture, while also offering more diverse, fresher varieties
that taste better and have more flavor than a generic white button mushroom that
has traveled thousands of miles to get to your plate.
E X C L U S I V E
Grow your own:
Start with a kit or even just a log, some spore, and a little time on YouTube.
You can create your own mushroom source and participate in the democratization
of agriculture. The localization of mushroom growers helps us to shift away from
large-scale factory farming towards more ethical, sustainable food production.
Foraging:
If you want more fungi fun, take to the woods! Foraging is a great way to get to know
the land you’re on and find deeper connections with the non-human elements of our
community. One day, I hope to be able to walk through the trails near my home and
know what part of the season it is just by the types of plants blooming or mushrooms
fruiting. Slowly, I'm learning to listen.
When the lilacs bloom in the early signs of spring, I know the morels are peeking out
of the ground. When the sumac leaves light up in a fiery goodbye to summer, I check
the base of oak trees for maitake. It’s like a treasure hunt, and nothing matches the
joy you’ll feel when you spot a mysterious lion’s mane flowing from a dead beech
tree or a patch of golden chanterelles among the moss.
Knowing how and where to source wild ingredients requires much practice and even
more caution. Never ingest what you find unless you are able to verify it against
multiple resources with 110% certainty. It is a good idea to take a guidebook of the
region with you and then double-check your finds with several online resources
and/or an expert once you return home.
Given their affinity for connection and cohesion, it’s no wonder that cream of
mushroom soup is a staple binder in hotdish recipes. Whether you grow your own,
forage, or buy them locally, mushrooms are an amazing sustainable and local
ingredient that forms deep relationships with the human-built and ecological world
around them.

07

MUSHROOM AND WILD
RICE HOTDISH
WITH SAUTÉED MUSTARD GREEN,
TOTS, AND WARMING
SAGE BÉCHAMEL
Ready in 60 minutes Serves 8
Optionally vegan and gluten-free
No special tools needed
1 tbsp olive oil
3 cloves garlic, chopped
1 medium yellow shallot, diced
3 cups mushrooms
1/2 cup mustard greens, chopped
1 tbsp maple syrup
1 large banana leaf (optional)
4 cups cream of sage béchamel
(recipe on next page)
1/4 cup organic cranberries
4 cups wild rice, cooked
1-2 cups of tater tots
salt and pepper to taste
1
2
3
4
5
6
Preheat oven to 400° F.
Sweat mushrooms and greens. Heat olive oil in a
pan on medium heat. Once hot, add garlic and
shallots with a pinch of salt until fragrant. Add
mushrooms and cover until tender. Remove lid.
Stir in mustard greens until reduced to half the
size. Add maple syrup and salt to taste.
Line a 9x13" greased baking dish with banana
leaves. Warm leaf for 20-30 seconds in preheating
oven to soften. Place one leaf in baking dish. Split
the excess leaf along the perforated lines and fold
under, creating a corner. (Optional, otherwise
simply grease dish.)
Mix all ingredients in baking dish. Add cream of
sage (instructions on next page), sautéed veggies,
cranberries, and wild rice to dish and stir.
Cover with frozen tots or a crispy topping of
choice.
Bake 35-40 minutes or until golden. Serve hot
and enjoy!
Tips
Can’t find banana leaves? Fresh corn husks are a
great eco-friendly substitute.
Cook wild rice with a 2:1 water to rice ratio,
boiled, and left to simmer on low 35-40 minutes.
Want to save time with a pre-made cream of sage
alternative? Buy local and ethically sourced
options, like the cream of mushroom soup at
Kieran’s Kitchen.(24)

CREAM OF SAGE
BÉCHAMEL
Homemade sage béchamel is the perfect hotdish
binder. Don't panic, béchamel is just a fancy word
for French white sauce made with milk.
Ready in 20 minutes
Enough for one hotdish recipe
Tools needed: fine sieve or cheesecloth
1/2 cup butter
dash of olive oil
1/2 cup all-purpose flour or
gluten-free flour substitute
3 cups whole milk
1/4 cup fresh sage, chopped
6 whole cardamom pods or 1/2
tbsp ground
8 whole cloves or 1/2 tbsp
ground
2 cinnamon sticks or 1/2 tbsp
ground
salt and pepper to taste
1
2
3
Make roux. Melt butter in saucepan over medium
heat with dash of olive oil to prevent burning.
Once hot, stir in sage and spices. Add flour and
whisk until it becomes paste.
Form béchamel. Turn off heat and add milk one
splash at a time, whisking continually to
incorporate. Salt to taste.
Strain out whole spices. Place sieve or
cheesecloth over bowl. Pour béchamel through to
remove spice pods.
Food Sensitivity Substitutes
Vegan or dairy sensitive? Substitute butter and
whole milk with plant-based options. Try
unsweetened oat or cashew milk for maximum
richness.
Going gluten-free? Cornstarch or rice flour work
well as wheat flour substitutes!

C R E D I T S
1 Brown, Heather. "Is Minnesota Becoming More Diverse?" CBS Minnesota, January 21st, 2019.
https://minnesota.cbslocal.com/2019/01/21/minnesota-becoming-more-diverse/.
2 Minnesota Issues Resource Guides. "Immigrants in Minnesota." Minnesota Legislative Reference Library,
August, 2020. https://www.lrl.mn.gov/guides/guides?issue=immigration.
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