The Retail Hustle: Craft food companies face challenges of scale in the fight for shelf space






It’s the quintessential American dream: a home cook creates a lovely jam in their kitchen, and doles them out as holiday tokens to friends and family. Next thing you know, a giant food corporation sweeps in, dropping buckets of cash in their laps for the rights to produce said item en masse.  That may be […]




Minnesota Spoon: Anaerobic exercises with Matti Sprague






Matti Sprague and I appear to be talking about fermentation. We are standing in Jon Wipfli’s well-lighted kitchen, and we are using all the words that you use when you talk about fermentation. We are talking about salting down vegetables, creating anaerobic environments, and encouraging the right kinds of microbial life while discouraging the wrong […]




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How To Make Three Fresh Cheeses From One Recipe






Whole Milk Ricotta This soft, creamy Italian cheese is often used in ravioli and lasagna. It’s also wonderful eaten on its own or spread on toast. 1. In a large pot, heat 1 gallon of whole milk to 185 degrees, stirring to prevent scorching. (Use the best milk you can afford—you’ll really notice the flavor […]




Fundamentals Of Knife Care (And How To Dice An Onion The Right Way)






Steel your knife often. Almost every knife set comes with a honing steel, yet most people don’t use it until it’s too late. A knife should be honed after approximately 30 minutes of cutting. The honing steel doesn’t sharpen the edge, but rather prevents the edge from going dull. When looked at under a microscope, […]




How To Make Wild Minnesota Pear Cider Vinegar






Fruit vinegar is easy to make, and almost any fruit can be used to make vinegar with varying levels of intensity. I have made pear, apple, and plum vinegars using wild fruit from the bluffs of southeast Minnesota. There are many resources to make great fermented products at home; “Wild Fermentation” by Sandor Katz is a […]




How To Care For Cast Iron And Break In A New Wok






Caring for Cast Iron By Sarah Master, Chef at Red Stag Supperclub If you’re starting new or have just bought a used one, this is the one and only time to give your cast iron pan a good soap and water scrubbing. Scouring or scrubbing too hard once you’ve established your seasoning will make it sticky […]




How To Make Semolina Pasta






Ingredients 1 cup semolina flour 1 cup all-purpose flour ¾ cup warm water 1 tablespoon salt Instructions 1. Mix the flours together in a large bowl. Make a small well in the middle of the flour. 2. Dissolve the salt in the water and pour it into the flour mixture. 3. Stir the mixture with […]




Minnesota Spoon: Making peace with beef






The case for a more sustainable steak with Jon Wipfli and Erik Sather I suffer from a chronic condition that I keep mostly under control. You haven’t heard of it. It’s called Sustainability Exhaustion. Most days I live just like you. I stand blinking in the fluorescent glare of the pre-wrapped meat section, trying to […]




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Kernz-huh? Could the perennial promise of Kernza benefit food, beer, and the world?






There’s a new-ish crop that’s been sprouting hopeful conversation in recent years. Kernza is the name given by Kansas-based The Land Institute to a specific germ line of perennial wheatgrass. Like a long-lost, wild cousin of traditional, annual wheat, it has the potential to help the environment and increase food production in incredible ways. It’s […]




Going whole hog with chef Justin Sutherland






Handsome Hog Chef Justin Sutherland talks heritage pork, whole-animal cuisine, and ramping up for Cochon555 Handsome Hog makes no bones about its commitment to whole-animal prep and decidedly pig-centric cuisine. So it makes sense that the Hog’s chef Justin Sutherland should make the list of standout Twin Cities-area chefs invited to compete in the Cochon555 […]




Cold Weather Cooking with Beth Dooley: Chicken & Dumpling Soup






This time of year when the tips of our noses are drippy and cold, and we’re tired, achy, and chilled to the bone, who doesn’t crave chicken soup? It’s brothy and light, satisfyingly simple, and innocently good. It’s the global go-to for those wintery blues, and just about every cuisine has its own version. Here’s […]




Kimchee and KFC: Young Joni’s Ann Kim and Adam Gorski on new American food traditions






So there’s Young, and there’s Joni. Two moms. One attentive and skillful Korean family cook: Young. One affectionate and bibulous North Dakota family host: Joni. Right? Okay, so there’s this restaurant: Young Joni. Coming soon. Northeast Minneapolis. Front dining room in the spirit of Young: Wood-fired ovens, open grill, shareable meals, generosity. Back bar in […]




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Cold Weather Cooking with Beth Dooley: Autumn Salads






Editor’s Note: This is the first in a monthly series of recipes in which Beth Dooley, author of “In Winter’s Kitchen”, will talk about enjoying the bounty of the Upper Midwest even in the cold, barren months ahead. Who says salad season ends with Labor Day? Come late in the season, the farmers markets are […]




Wood-fired feasting: Lessons from Chef Camp






In the opening of his book “The Magic of Fire,” William Rubel writes that “firelight infuses everything cooked on the hearth with a touch of magic.” This may be doubly true for the campfire, the outdoor hearth that has been bringing people together at dinnertime since before the dawn of history. It was a love […]




Slay to Gourmet: Alaska moose hunt






A year ago, my Uncle Mark called me with an invitation to go to Fairbanks, Alaska, for a week of moose hunting and a getaway from the city. Thankfully I agreed, despite not knowing much about moose, or moose hunting, or Fairbanks, or what the hell I was about to get myself into. I won’t […]




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