New designs and local chefs at the Minneapolis/St. Paul Airport caught the attention of an airport industry group, which named our airport the Best Food & Beverage Program not just in the country, but in all of North America.
Being located inside a popular mall and being considered a “hotel restaurant” — two things that can go hand-in-hand with dining only for convenience and necessity. FireLake Grill House & Cocktail Bar had both hurdles to overcome when they opened earlier this spring.
Just in time for Thanksgiving, the nation’s top turkey producer is coming up a little short. Butterball, based out of North Carolina, told retailers that orders for fresh 16-pound turkeys and larger have been cut in half. The shortage is nationwide. Woody Hunt, manager of Rainbow Foods in St. Louis Park, says 40 years ago, Butterball was like the “Cadillac of turkeys.” “Everybody wanted a Butterball, and if you didn’t have a Butterball on your table you couldn’t brag to your neighbors that you had the best turkey,” Hunt said.
Minnesotans are throwing away more food and more plastic these days. And that’s discouraging to officials who say valuable resources are being wasted that could create jobs if they were recycled instead.
If you’ve been reading this blog over the past month or so, I wouldn’t be surprised if you are under the impression that I eat a lot of cheese platters and preserve a decent amount of produce through freezing and canning.
Learn to make Melissa Clark’s roasted leg of lamb with mint salsa verde from the new cookbook “The Way We Ate” by Noah Fecks and Paul Wagtouicz.
Starting Friday, thousands of Minnesotans using food stamps will have a lot less money to purchase food as billions of dollars are being cut from the Federal Food Assistance Program. This is the first across-the-board reduction ever for the program.
Lydia Botham of the Land O Lakes Foundation joins Dave.
This is the time of year that donations are at their highest at food shelves across the state. But recently the question of what to do with food donations that are not considered healthy foods, has caused some controversy.
The sizzle of fresh tilapia, crisp green beans, topped with gorgeous grilled vegetables. Chef Jesse Sturm is working hard to offer healthy, delicious foods. In a place not exactly known for it.
Thousands of people will be running the Twin Cities Marathon on Sunday. Some have done several marathons, but for many, it’s their first time. After months of training, the last day before a marathon is different for everyone. Mary Lunzer of Stillwater has her routine. “Go for a bike ride, have a nice dinner, go out for cocktails the night before,” Lunzer said. As runners picked up their race packets for the Twin Cities Marathon at the St. Paul RiverCentre on Friday, they were thinking more about dinner than running.
Kim Barbouin, author of the Skinny Bitch series, shares her favorite vegan sweets recipes so you can bake up a storm.
WCCO reporter Rachel Slavik pretty much tasted everything during the Minnesota State Fair. From the fried foods, to the sweets to the crazy new concoctions — she ate it all. Here’s a video compilation of her busy week to none other than Weird Al’s “Eat It.”
The hot weather is having a huge impact on State Fair food businesses. Attendance was down on Sunday by 40,000 folks this year compare with last.
With so many new foods being offered this year at the Minnesota State Fair, how does one choose? Allow me to help narrow down the list. Here’s a few of my best bets when it comes to the new fair foods.