To place an obituary, please include the information from the obituary checklist below in an email to obits@pioneerpress. com. There is no option to place them through our website at this time. Feel free to contact our obituary desk at 651-228-5263 with any questions. General Information: Your full name, Address (City, State, Zip Code), Phone number, And an alternate phone number (if any) Obituary Specification: Name of Deceased, Obituary Text, A photo in a JPEG or PDF file is preferable, TIF and other files are accepted, we will contact you if there are any issues with the photo. Ad Run dates There is a discount for running more than one day, but this must be scheduled on the first run date to apply. If a photo is used, it must be used for both days for the discount to apply, contact us for more information. Policies: Verification of Death: In order to publish obituaries a name and phone number of funeral home/cremation society is required. We must contact the funeral home/cremation society handling the arrangements during their business hours to verify the death. If the body of the deceased has been donated to the University of Minnesota Anatomy Bequest Program, or a similar program, their phone number is required for verification. Please allow enough time to contact them especially during their limited weekend hours. A death certificate is also acceptable for this purpose but only one of these two options are necessary. Guestbook and Outside Websites: We are not allowed to reference other media sources with a guestbook or an obituary placed elsewhere when placing an obituary in print and online. We may place a website for a funeral home or a family email for contact instead; contact us with any questions regarding this matter. Obituary Process: Once your submission is completed, we will fax or email a proof for review prior to publication in the newspaper. This proof includes price and days the notice is scheduled to appear. Please review the proof carefully. We must be notified of errors or changes before the notice appears in the Pioneer Press based on each day’s deadlines. After publication, we will not be responsible for errors that may occur after final proofing. Online: Changes to an online obituary can be handled through the obituary desk. Call us with further questions. Payment Procedure: Pre-payment is required for all obituary notices prior to publication by the deadline specified below in our deadline schedule. Please call 651-228-5263 with your payment information after you have received the proof and approved its contents. Credit Card: Payment accepted by phone only due to PCI (Payment Card Industry) regulations EFT: Check by phone. Please provide your routing number and account number. Rates: The minimum charge is $162 for the first 12 lines. Every line after the first 12 is $12. If the ad is under 12 lines it will be charged the minimum rate of $162. Obituaries including more than 40 lines will receive a 7. 5% discount per line. On a second run date, receive a 20% discount off both the first and second placement. Place three obituaries and the third placement will be free of charge. Each photo published is $125 per day. For example: 2 photos in the paper on 2 days would be 4 photo charges at $500. Deadlines: Please follow deadline times to ensure your obituary is published on the day requested. Hours Deadline (no exceptions) Ad Photos MEMORIAM (NON-OBITUARY) REQUEST Unlike an obituary, Memoriam submissions are remembrances of a loved one who has passed. The rates for a memoriam differ from obituaries. Please call or email us for more memoriam information Please call 651-228-5280 for more information. HOURS: Monday Friday 8: 00AM 5: 00PM (CLOSED WEEKENDS and HOLIDAYS) Please submit your memoriam ad to memoriams@pioneerpress. com or call 651-228-5280. With Thanksgiving on the horizon, and the marathon cooking sessions many undertake about to begin in earnest, one new cookbook is here to challenge some of the assumptions that underlie the holiday while providing over 100 modern and historic recipes. By three-time James Beard Award-winning Indigenous chef Sean Sherman, with authors Kate Nelson and Kristin Donnelly, “Turtle Island: Foods and Traditions of the Indigenous Peoples of North America” (Clarkson Potter, $45) provides an in-depth look at the culinary history and traditions of Indigenous people across North America, broken down by geographic region. Sherman, a member of the Oglala Lakota tribe, is a leader in the movement to rebuild Native American foodways. He started the Indigenous restaurant Owamni in Minneapolis and is the founder and executive director of North American Traditional Indigenous Food Systems (NATIFS). When it comes to Thanksgiving, the celebration is commonly associated with New England and Indigenous figures like Squanto, he writes. But some of the commonly told aspects of the Thanksgiving story are myths. “While based on an actual event between English colonizers and members of the Wampanoag Nation, the November holiday as many people celebrate it today actually took shape in the mid-nineteenth century, to help the United States heal after the Civil War.” he writes. “Like many teachings perpetuated by our education system, these inaccurate history lessons largely disregard the devastating traumas that colonialism wreaked upon the area’s original residents,” he continues. “But against all odds, steadfast cooks, seed keepers, and food sovereignty warriors have strived to maintain connection to their foodways by reviving heirloom varieties and reintroducing important ingredients to their communities.” This recipe comes from the Southwest, where a variety of wild potato that’s frost- and drought-tolerant known as the Four Corners potato has long been gathered or cultivated. They’re hard to find commercially, or to grow, but if you find some, “treat them like any other wild food and eat a small amount first before consuming more. If a tuber is especially sour or bitter, it’s best not to eat it,” he writes. Using this Indigenous potato as inspiration, this recipe features crisp-edged potatoes flavored with a pesto of garlic, pinyon pine nuts and wild greens. “Use the smallest potatoes you can find,” he suggests. Roasted Smashed Baby Potatoes With Wild Greens Pesto INGREDIENTS 1 1/2 pounds Four Corners potatoes or baby potatoes, scrubbed well Sea salt Sunflower oil, for the pan and drizzling For the wild green pesto: 2 tablespoons pinyon pine nuts or other pine nuts 2 cups packed wild greens, such as lamb’s quarters, common plantain, watercress or wild mustard 1 bulb and greens from wild garlic or 1 small garlic clove 1/2 cup sunflower oil sea salt 1 tablespoon cider vinegar DIRECTIONS Preheat the oven to 450 degrees. In a large saucepan, combine the potatoes with water to cover by 1 inch and season with salt. Bring to a boil over high heat, then reduce the heat to medium-low and cook for 10 to 20 minutes, just until fork-tender. Drain the potatoes and return them to the pot. Set them over low heat for a minute or two, just to dry them. Grease a sheet pan with oil and set it in the oven for 1 minute. Pull it out just long enough to add the cooked potatoes and use the bottom of a mug to lightly crush each one. Drizzle them with oil and season with salt. Roast for 15 to 30 minutes, until the potatoes are golden brown and crisp at the edges. Meanwhile, make the pesto: In a small dry skillet, toast the pinyon pine nuts over medium heat for about 2 minutes, or until golden with a few browned spots. Transfer to a food processor to cool. Add the greens and garlic and pulse to chop. With the machine running, add the oil until incorporated and the pesto is finely chopped. Season with salt. Transfer to a bowl. Just before serving, stir the vinegar into the pesto. Serve the potatoes with the pesto. Reprinted with permission from “Turtle Island: Foods and Traditions of the Indigenous Peoples of North America” by Sean Sherman with Kate Nelson and Kristin Donnelly © 2025 by Sean Sherman. Photographs Illustrations Published by Clarkson Potter, an imprint of Penguin Random House.
https://www.twincities.com/2025/11/20/recipe-roasted-smashed-baby-potatoes/
Recipe: Roasted smashed baby potatoes with wild greens pesto
