A friend called us recently, raving about a local butcher shop. She’d never been to one before and she spoke with all the gushy enthusiasm of the newly converted. “They have all the meat,” she said. “And they’ll do whatever you want to it—he spatchcocked my turkey!” And, to think, she could have had it ground, … [ Read more]
A Tale of Two Butcher Shops: In a society where meat is usually mundane, two Minneapolis businesses break the mold
March 26, 2019 by
Tim McKee announces Market House Collaborative, a new food hall for Lowertown St. Paul
June 29, 2017 by
Chef, restaurateur, and current fishmonger Tim McKee, flanked by chef Lenny Russo, and St. Paul Mayor Chris Coleman, chatted Wednesday afternoon with a group of reporters about McKee’s upcoming Lowertown project, Market House Collaborative. “I grew up in St. Paul. I’ve always had a special affinity for St. Paul,” McKee said. “I’ve been watching the … [ Read more]
Win Dad’s Day with The Growler’s Gift Guide
June 3, 2016 by Leave a Comment
Father’s Day is a week from Sunday, and there may not be a harder holiday for shopping. Dads are famously self-reliant. They’re dads—they’ve already taken care of everything! So what do you get the man who usually gets everything himself? How about a chance to maneuver a 26-ton excavator? How about a bike trip between … [ Read more]
Grazers Meats launches CSA model for grass-fed beef
April 6, 2016 by Leave a Comment
During our month of conservation stories, we recommended buying farm-direct beef as a good way to bypass a wasteful supply chain and help out a local farmer’s bottom line. The one downside is that a quarter-cow is a crazy amount of meat. If you’re single, or don’t have a deep freezer, it doesn’t make much … [ Read more]
What can the average person do about food waste?
March 2, 2016 by Leave a Comment
Human beings eat only half of all the food we grow. The United States alone wastes over 100 billion pounds of edible food each year; that’s around $161 billion worth. We cast off crooked carrots, we’ve banished the idea of seasonality, and we buy things only to forget them until they rot. This squandered surplus … [ Read more]
The Minnesota Spoon: Marinated skirt steak fry bread sliders
January 25, 2016 by Leave a Comment
I’ve always struggled with winters in Minnesota. But even though there are at least 100 reasons to hibernate and avoid human contact, I’ve found that becoming a hermit isn’t the best way to attack winter. One thing that’s always gotten me out of the house and limping back into society is cooking and hosting parties. … [ Read more]
Smoked Ham Hock and Confit Gizzard Stuffing Recipe
November 30, 2015 by Leave a Comment
Smoked Ham Hock and Confit Gizzard Stuffing By Erik Sather, Lowry Hill Meats Stuffing: 1 smoked ham hock 2 yellow onions, medium dice 1 garlic head, peeled and crushed 2 leeks, cleaned and sliced 2 baguettes (day old), cut into 1-2” cubes 1 quart chicken stock 1 tablespoon kosher or sea salt ½ pound butter … [ Read more]
Holiday Survival Guide
November 30, 2015 by Leave a Comment
Need a festive cocktail to shake up for your guests? Not sure how to navigate your holiday office party? Did mom tell you to bring a side dish to dinner? We’ve got you covered. Welcome to The Growler’s Holiday Survival Guide, everything you’ll need to make this year’s holiday season memorable. DRINK There’s a certain type of drinking … [ Read more]
