Maggie Montgomery

General Manager

Maggie is a rural public radio guru; someone who can get you through both minor jams and near catastrophes and still come out ahead of the game. She pens our grants, reports to the Board of Directors and helps guide our station into the dawn of a new era. Maggie is a locavore to the max (as evidenced on Wednesday mornings), brings in months’ worth of kale each fall, has heat on in her office 12 months a year, and drinks coffee out of a plastic 1987 KAXE mug every day. Doting parents and grandparents, she and her husband Dennis live in the asphalt jungle of East Nary.

Ways to Connect

M. Montgomery/Baker Creek Seed Company

The Baker Creek Heirloom Seed Catalog is the world’s largest, containing 1200-1800 varieties. For gardeners in snowy, cold northern Minnesota, January is a good time to dream about springtime and things that grow. That huge Baker Creek catalog is full of tasty, familiar, weird, and fascinating plants.

Jessy Goble

Jessy Goble believes in the power of food co-ops to do good things in communities. Jessy is the new Outreach Coordinator for the Free Range Food Co-op in Grand Rapids. Free Range is in its organizing phase (“We’re at stage 2-B,” says Jessy). The co-op plans to open a physical store when all the organizing steps are completed, to assure that the store is sustainable.

This week KAXE/KBXE Cheese Queen Mackenzie Lindahl officially declared 2019 the Year of the Cheese Ball!

Mackenzie loves cheese. That fact and many years’ experience as a cheese buyer and local cheese aficionado is why she is the Cheese Queen.

To announce and celebrate this pronouncement, her majesty brought a homemade cheese ball to the KBXE studio, made of four of Harmony Food Co-op’s most popular-selling cheeses. The tasty, light greenish-blue ball included:

Mychal Stittsworth is owner and CEO of Stittsworth Meats in Bemidji. What began as a family-operated meat market in Nymore has grown and changed substantially under Mychal’s leadership. In the KAXE/KBXE Local Food interview below, we discovered that many of the changes in the Stittsworth business model reflect broader changes in the meat industry—in markets, on farms, in schools, and at grocery stores. Mychal Stittsworth grew up in the business and also trained as an engineer.

Boggs family

Over a year ago KAXE received email from Amanda Roach, explaining that her mom, Peggy Boggs, was both a farmer and one of Northern Minnesota's Strong Women.

Peggy Boggs grew up in Chicago but fell in love with farming when she moved north to the Spring Lake area many years ago. Like most farmers, Peggy is super busy. It took us months to find a time when we could talk and share her story. She spoke with Northern Community Radio's Maggie Montgomery.

Maggie: Tell me about your farm up in Spring Lake.

IRPS

Should a pasty always contain rutabaga? Marlise Riffel says "Yes!" but qualifies that this is just her opinion. Iron Range Partnership for Sustainability is making 800 pasties for their First Annual Iron Range Pasty Festival on October 5th. Most pasties are a combination of meat and veggies wrapped in a pastry crust, although other types exist.

Are you interested in gathering natural wild rice from Minnesota’s lakes and rivers? Annette Dray Drewes is Clean Water Watershed Specialist for the MN DNR. She visited Northern Community Radio’s Morning Show and shared some advice for beginning ricers:

The garden season in northern Minnesota is short but oh-so-sweet! Friends and members of Northern Community Radio have shared photos of their gardens with us: veggies, flowers, art, and a glimpse of the personality of the gardener! We're adding photos as we receive them and time permits. You can send garden photos to add to this slide show to comments@kaxe.org. Enjoy!

Maggie Montgomery

Imagine a plant sale that’s so popular it only lasts an hour! Folks arrive early, bringing their own flats and boxes, to buy annuals and perennials that can thrive in the local climate. All the proceeds support a good cause.

Just yesterday, Beth Dooley and Mette Nielsen launched their new book, Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup, published by the University of MN Press. Sweet Nature is a cookbook based largely on local foods and incorporating two of Minnesota’s natural sweeteners, maple syrup and honey.

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