For all the hubbub the Mpls.St.Paul Magazine cover is causing, the issue might have been one to get buried under the pile, what with all the usual, recognizable chefs on the cover. I didn’t look closely. I thought it was…
It’s not often that the Belly wakes up these days, but this is something for which it’s worth leaving the house this winter. With all the new restaurant openings soaking up all the attention in the local food media, it’s…
When it comes to experimenting with unfamiliar ingredients, I’ve never been much of an incrementalist. Even if something is good on the first try, I move from there quite broadly to establish the ends of the spectrum. Maybe that first…
I’ve been baking bread. Not a shocker, coming from a guy who works at a bakery—one that specializes in bread—for the last 10 months, and who ran a restaurant magazine for the decade previous to that. But, like most people,…
If one is searching for personal enlightenment, forget yoga, meditation surrounded by crystals, sweat lodges or religious conversion. Merely itemize—honestly—your monthly expenses. You’ll likely find an assortment of surprises and embarrassments fueled by inattentiveness—or, at worst, complete lack of discipline.…
Is it really the dream of every line cook to open their own restaurant? That was among the first questions posed by moderator Dara Moskowitz Grumdahl at the Mpls.-St. Paul Magazine Tastemakers event on Wednesday, July 17 at the Ritz…
The U.S. House of Representatives took up rancorous debate and passed yesterday its version of the Farm Bill (which is actually the Food, Conservation and Energy Act), that gargantuan piece of legislation renewed every five years (this version has been…
There was The Hack, sitting there in a fifth floor conference room at the posh Graves Hotel in downtown Minneapolis, attending another food and drink event. He did that a lot for his job—but that job was gone. Laid off…
After a decade of writing about food and restaurants for actual publications, and, in particular, being the photographer for all my work, there is a food shot I’ve come to appreciate the most. And that’s shown above. The “After” shot.…
