Lauri Sturdivant is interested in how our friends and families gather around a table sharing meals and telling stories. In this column she shares recipes and stories from people in Siskiyou County, and restaurant reviews from her travels. Read full interviews, find recipes and reviews at

By Lauri Sturdivant

Cailin Henson is known for her “usable souvenirs and handmade mountain & nature themed fine art gifts.” Cailin returned to her hometown of Mount Shasta after a decade in southern California where she stayed after college. Now that she is home again, Cailin enjoys watching the wildlife, mushroom hunting, cooking seasonal foods and living out another one of her dreams – running a vacation rental.

Cailin, along with Emily Limkeman are the volunteer organizers of the Mt. Shasta Artisan Market. The Market is an artist run event that happens four times a year. The goal of the market is to give local artisans a venue where they can sell locally handmade upscale arts, crafts, products and gifts to buyers. The Mt. Shasta Artisan Market is also about building community and making connections while supporting the livelihood of local artisans.

Cailin’s usable souvenirs include mountain scene etched glasses, tea towels with drawings of Mount Shasta and mushrooms, and wooden spoons with wildlife images burned into them. Her artwork can be seen on her Etsy shop AlpenglowManor, locally at Raven Tree, Ace Hardware, Directions and craft fairs throughout the county including the upcoming Mt. Shasta Artisan Market from 3 p.m. to 8 p.m. on Feb. 7, 2020 at Summit on 1030 W. A. Barr Rd., Mount Shasta.

Cailin is a lifelong vegetarian who loves trying new recipes.” I love this warm, tasty and healthful soup (especially when we can use the rutabagas we’ve grown) on a cold winter’s night.”

Lemongrass Rutabaga Soup


2 tbsp sunflower oil, divided

1 large onion, thinly sliced (1 ½ cups)

3 tbsp finely minced fresh lemongrass

3 cloves garlic, minced (1 tbsp)

1 tbsp. fresh ginger, minced

1 lb. rutabaga, peeled and cut into ½-inch pieces (3 cups)

3 tbsp. tamari soy sauce

3 cups brussels sprouts, quartered (12 oz.)

1 large red bell pepper, cut into 1-inch strips

1 cup cilantro leaves, chopped, plus a few sprigs for garnish

2 tbsp. lime juice


In a Dutch oven sauté onions in 1 tbsp of sunflower oil over medium heat until lightly caramelized. Stir in minced lemongrass, garlic, and ginger, and sauté 2 minutes. Add rutabaga, tamari soy sauce, and 5 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes, or until rutabaga is tender.

Meanwhile, in a separate pan, heat 1 tbsp sunflower oil in a skillet over medium-high heat. Sauté Brussels sprouts 5 minutes, or until beginning to brown. Add bell pepper, and sauté 3 minutes more, or until soft.

Stir brussels sprouts, bell pepper, cilantro, and lime juice into soup. Season with salt and pepper, and garnish with sprigs of cilantro. Enjoy with some whole wheat country bread or other sourdough.