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.
This morning we honor another excellent educator who has gone above and beyond to make a difference in student’s lives. Cindy Britain is a teacher at the Ronald McDonald House who has been inspiring kids in the classroom for more than 30 years.
Cirque Du Soleil’s Amaluna is in the middle of a three-week run in the parking lot by Mall of America. But when the circus comes to town for an extended period of time, it’s not like the performers are eating at local restaurants the whole time.
Making healthy dinners doesn’t have to be overwhelming. Better For You cooking classes — at a price of just $30 — can help you whip up something delicious in the kitchen. It’s the root vegetable time of year — carrots, parsnips and turnips are every where.
Eating and making healthy food at home isn’t always easy. That’s why Jason DeRusha is in the kitchen with a very easy grilled salad. Mike Shannon from Yumpower shares some quick and easy tips on how to maximize whole ingredients to whip up a tasty salad.
With kids back in school, sports and clubs, they’re going to need all the energy they can get. And with apple season in full-swing well, it’s a no brainer to load up on fruit.
Usually Jason DeRusha eats. But now he’s trying his hand at cooking. In the new Cambria Kitchen Gallery in the CBS Radio building in downtown Minneapolis, he gets a tutorial on how to whip up an “unsloppy joe.”
Butcher and the Boar is well known for sausage. So well-known that a local grocery store asked if it could sell it. So why not let Jason DeRusha help make The Boar’s cheddarwurst? There’s an old saying about laws and sausage — it’s better not to see them being made.
From live performances from a blues band, to Jason DeRusha trying out butter carving, to finding out what Midway Life is like — the WCCO 4 At The Fair on Thursday, Aug. 29, 2013 carries a full slate. Thursday’s also Seniors Day, in addition to the State’s Largest Senior Stretch & Stroll and multicultural performances.
The gates to the Minnesota State Fair open every morning at 6 a.m., but competition for the agricultural kids is already well underway. It takes a lot of prep work to get into the ring. The work really never stops, it actually goes all night long.
Wednesday was Read and Ride Day at the Great Minnesota Get-Together. And to celebrate literacy in our state, we had a prickly little Internet celebrity stop by our fair booth.
The WCCO This Morning team got another busy day started at the Minnesota State Fair by showing us what goes on behind the scenes when we go home and go to bed.
It is one of the most buzzed-about new foods at the Minnesota State Fair in 2013: mini-donut batter crunch ice cream. And you’ll find it at one of the oldest places on the fairgrounds.
Launching one new food at the Minnesota State Fair can be risky, but launching two new foods in one year? That’s what O’Gara’s At the Fair is doing in 2013. Deep fried bread pudding is one of O’Gara’s two new items.
For the first time in 55 years, there will be no Pizza Palace at the Minnesota State Fair. But as one family-owned business closes, a new one is moving in. The legendary Mancini’s from St. Paul will have a spot at the State Fairgrounds this year, serving up their steak amongst several popular items.