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November 2017

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Current Issue

Seward Co-op Invites Tunde Wey to Address Race and Food

When Tunde Wey hosted a dinner for 700 at the Seward Community Co-op’s annual owner meeting in October, it wasn’t about the food, although he spent hours preparing Nigerian dishes for the members.

From the Editor: The Hard Work in the Weeds

At some point in getting out the vote for the Charlies, I turned to Sue Zelickson, the co-founder of the event and my new best friend, and said, "How did you do it all? This could easily be a full-time job."

Server Speak: What Are You Thankful For When You Work on Thanksgiving?

What Are You Thankful For When You Work on Thanksgiving?

MN Brewers Win Top Honors

Minnesota was well represented at this year’s Great American Beer Festival competition in Denver, with five breweries earning awards, including two that took home the gold.

Coffee Talk: Twin Cities News

News and noteworthy around the Twin Cities

Theater and Great Wolf Lodge MN

In October the Mixed Blood Theatre’s production of "How to Use A Knife" brought to comic life every stereotype known to kitchens.

Culinary Curiosities: What’s Thanksgiving Without the Bird?

For many Americans-—nearly 88 percent—it’s not Thanksgiving without turkey on the table.

Riverview Corridor Vote Comes up in December

A proposed modern streetcar that would travel through downtown St. Paul, down West Seventh Street and to Minneapolis-St. Paul International Airport, is gaining steam as the Riverview Corridor’s locally preferred alternative.

How a Mashgiach Keeps a School Kitchen Kosher

Dave Glucksman’s retirement job at the school inside St. Louis Park’s Sabes Jewish Community Center involves reading labels and making sure the lettuce is free of bugs

It Takes a Village to Start a Restaurant and Run it

What does it take to start a successful restaurant? Passion, hard work and a vision, sure—but a team of advisors and contractors is what can keep it going for more than a few months.

Chefs Dish: Hitting the Sweet Spot with Bachelor Farmer

At North Loop staple The Bachelor Farmer, pastry chef Emily Marks is tasked with creating a final impression.

MN Hospitality Conference Wrap-up

Social media and employment were just two of the topics covered during the Minnesota Hospitality Conference & Expo held October 5.

Diner-style Benedict’s Wakes up Wayzeta

Everyone was telling Mike Rakun that a good, solid breakfast spot was needed in downtown Wayzata, now that morning mainstays Original Pancake House and Sunsets were long gone.

General Mills’ Archives Store a Rich Corporate History

In a nondescript building off University Avenue in SE Minneapolis hangs a “scandalous” painting of Betty Crocker.

Institutional Dining: Feeding the State Capitol

A recent tour of Taher owned-and-operated Fresh Seasons Cafe at the Capitol introduced me to Juanita Caballero, a spot-on, mid-rare, all locally produced burger and the idea that cafeteria food needn’t be impersonal or an afterthought.

MRA Report: Why You Should Join Your Peers

What does the MRA do and why should you care?

Commodities Report: Solid as a Crop So Far

The 2017-18 major crop season in the U.S. will culminate in the coming weeks with another round of solid crop output in the books.

Buy the Numbers: Two Experienced Restaurateurs Take On Iconic Spots

What makes a restaurant operator think he or she can succeed in a space where others may have had a good run, but then closed their doors?

Common Foodsense: Putting Yourself in the Kitchen

Breakfast was 180 weary miles behind us and next to the gas station was a nondescript café with a big sign reading Bella’s Restaurant and Espresso.

Hangin’ With Klecko: Why this Salesman is No. 1

During my 30 plus years of baking, I’ve witnessed three decisions that have revolutionized the Twin Cities wholesale baking industry.

People to Know and Places to Go

I was honored to be asked to present in the Connection Corner series at Hospitality Minnesota Expo’s exhibit hall on October 5.

ACF News

Minneapolis Chapter
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