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

Fermented Foods

Feb 1, 2017

When faced with doing a yearlong local food challenge in northern Minnesota, Steven Dahlberg opted to start fermenting because he figured it was either that or grow sprouts, "and I don't like sprouts" he said.

Steve discovered that fermented foods contain essential vitamins, aid digestion, and promote "gut health." He started with winemaking, due to an abundance of fruit (with hard cider a favorite), but says that his favorite fermented foods are sourdough bread, yogurt, and buttermilk.

Men, women and children from across northern Minnesota participated in women's marches today. Some did so in their home towns and some traveled as far as Washington DC. Each one marched for his or her own reason.  We're collecting a photo album and asking northern Minnesotans why they participated. 

Tell us why you marched and attach a photo! Send it to comments@kaxe.org and we will add yours to our album.

There are over 3,000 archaeological sites in northern Minnesota’s Chippewa National Forest, covering a range of time from just after the Ice Age (10,000 years ago) to the early 20th century. The sites include early logging camp sites, fur trade sites, recreational sites, and sites reflecting Ojibwe and Dakota heritage.

Rethinking Sugar

Jan 11, 2017

A Review of Gary Taubes' new book, The Case Against Sugar

Sugar is everywhere. It is deeply woven into our food supply and our way of life. We use it as a preservative, a way to refresh and reward ourselves, as a “healthier” substitute for fats, to celebrate special occasions, and to show love or regard to others. It is in most breads, dry roasted peanuts, fruity yogurt, breakfast cereals, sports drinks, granola, spaghetti sauce, hot dogs, and flavored coffee drinks. If we want to avoid it, it takes effort.

Jim and Audra Chamberlin own and operate Island Lake Farm, a 107-acre diversified farm and forestry operation where they raise vegetables, livestock, fruit, mushrooms, and more.  The farm is located on a natural environment lake where Audra mostly cares for the animals and homestead while Jim tends to soil health, erosion control and woodland management.  Jim & Audra have influenced and shared their love of conservation and the outdoors with their 9 children, 11 grandchildren and others in the community.

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