Though much of Lee’s time was spent editing articles for the Minneapolis Star Tribune, she also wrote stories of her own. Here are some of her more recent and/or favorite articles.


A culinary tour of Spain with the expert

Chef Jose Andres spends his days feeding the world with World Central Kitchen and his restaurants. But his heart lies in his birthplace of Spain. For Artful Living magazine, he talks with me about his beloved homeland, his three daughters and, of course, food.

A very stormy night on the prairie

Thunderstorms, kittens and cottonwood trees offer a history lesson while exploring the South Dakota homestead of children’s author Laura Ingalls Wilder, whose many books found fans among generations of readers.

At home with her cookbooks, Beatrice Ojakangas of Duluth tracks trends and finds inspiration from recipes that span world flavors. (Tom Wallace/Minneapolis Star Tribune/TNS)  ORG XMIT: 1191611

Minnesota’s most prolific cookbook author

Beatrice Ojakangas has something to say about casseroles in her reprinted cookbook on the subject. Not surprising from an author of more than 30-plus publications, who is a national authority on the subject of food.


Who does history remember?

Mayukh Sen looks at our culinary past in “Taste Makers: Seven Immigrant Women Who Revolutionized Food in America.” As he notes in the book, not every cook gets equal billing and that especially relates to women.


Marcus Samuelsson provides food for thought

The Swedish-Ethiopian chef who has made the U.S. his home shines his light on other Black chefs in his new book, “Rise: Black Cooks and the Soul of American Food.”


A Taste of the Past

Reflections on the decade-by-decade changes in Minnesota food culture over the past 40 years. Written for Artful Living magazine.

Lee Svitak Dean wrote about food for 40 years at the Minneapolis Star Tribune.

A Tasteful farewell

After 40 years and countless recipes, the Star Tribune’s Taste editor says goodbye to the newsroom as she reminisces about what she thought would be a temporary role.

Magnus Nilsson. Photograph by Erik Olsson

A chat with Swedish chef Magnus Nilsson

He closed the doors on his internationally known restaurant after 12-plus years in order to do something different. He tells that story in this interview

Ann Kim, owner of Young Joni and other restaurants in Minneapolis

From the stage to the kitchen

The toughest audience for James Beard award-winning chef Ann Kim? Her parents, who reminded her to be humble and make sure the bathrooms are clean in the restaurants.


Decades in the making: 50 years of Taste

From meat boycotts to recessions, low-fat diets to farmers markets and restaurants, our mealtime choices — and options — tell a story.

Poetry kept this baker from being incarcerated

A longtime baker reflects on immigration and the sometimes tumultuous world of the hospitality industry.

An unexpected guest arrives at the dinner table of a family celebration

When a family gathered to celebrate a special occasion, the dinner table was the place to be.

Morels and more: Tips on hunting for Minnesota’s ‘untamed’ mushrooms

A new book on regional “Untamed Mushrooms” focuses on 13 edible ones that are easy to identify.

American Swedish Institute in Minneapolis celebrates beauty of ‘101 Bowls’

Everyone has to eat, and it’s often from the humblest of objects. Artists have celebrated the form for centuries.

Beyond farmers markets: Falcon Heights food hub helps growers sell produce

Farmers who need help selling their fruits and vegetables have found an ally at the Good Acre, a food hub focused on low-income and immigrant farmers.

 The grapes of wrath, Minnesota-style

A New York Times article says “Grape Salad” is Minnesota’s quintessential Thanksgiving recipe. Minnesotans beg to differ.


Picky eater in the bunch? You are not alone

Despite best laid plans to feed our children well, some of them have their own point of view. And it’s not necessarily ours.

Can a bowl of ramen change your life?

A recent trip to Japan opened the eyes of this food writer to an appreciation for the complexity — and simplicity — of the recipe more often viewed in the U.S. as merely a snack.

The long, hungry winter of Laura Ingalls Wilder

Forty degrees below? Storm after storm? Months without respite from the cold? Sounds familiar. But at least you could get to the grocery store.