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Celebrating Robert Burns with a D.I.Y. haggis
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Making a haggis is time consuming. It can take days to prepare some of the ingredients. After the mixture of offal, suet, oatmeal and spices is prepared, it is stuffed in a sheep's stomach and boiled for three hours. (MPR photo/Cynthia Johnson)
It's January, so people around the world are taking a wee dram and toasting the memory of Robert Burns. He's Scotland's most famous poet. Sunday was the 245th anniversary of his birth. This week is the time for "Burns Suppers." People gather for a meal of haggis, and other Scottish food, and read Robert Burns poems. Up near Cloquet, eight folks got together at the farm of Daina and Joel Rosen. You can hear the highlights from the gathering by clicking on the audio link at the top right of this page

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