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What’s up with egg salad that it gets a whole week?

In Woody Allen’s 1966 movie What’s Up, Tiger Lily? Allen plays a secret agent searching for the perfect egg salad recipe, which has gone missing. When I first watched this movie I didn’t get much of the plot or the agent’s obsession with egg salad. I still don’t really get the movie. But now I understand the elusive pleasure of a perfect egg salad sandwich.

The Meaty Life of a Jackfruit

As my lunch companion, FSN columnist Jonathan Locke, and I stare up at the menu at Revival Smoked Meats in the Keg & Case market, I tell him our graphic designer, Steve Hamburger, has told me to try the jackfruit sandwich because we won’t be able to tell it isn’t smoked meat. “Ah, yes,” Jonathan replies. “Jackfruit is having a moment.”

Applications Open for Techstars Farm to Fork Tech Accelerator

Ecolab, Cargill and Techstars are teaming up for the second session of the Techstars Farm to Fork Tech Accelerator class. The application process is open now through April 7, 2019, for startup companies working to develop tech innovations that address some of the greatest challenges facing the food system.

Paid Family Leave Clears Committee

A paid family leave law cleared an early hurdle January 30, winning a 10-5 vote of approval from the Minnesota House Labor Committee. It was referred to the House Commerce Committee. But with no Senate companion yet, getting paid family leave on the books in Minnesota is still an open question this session.

Some Entertaining Moments from the Charlies

Sure the Charlies are about presenting awards to the hard-working people of the food and beverage industry in the greater Twin Cities area, but there are lots of things going on around those heartfelt moments.

Ariana's Kitchen is Daughter-Father Partnership

Since she’s been donating her cooking services to charity auctions, Ariana Feygin has made more than a quarter of a million dollars for a number of different good causes around the Twin Cities. Not bad for a 14 year old.

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Top Chefs

Casablanca: Worldly food with a fresh twist

Casablanca’s moment of silence started as a way for Chef Youness Bojji to catch his breath. There were 42 people in his original restaurant’s tiny dining room and he was the only one in the kitchen.

Martha’s Daughter: Food advocate with a female focus

Although Nyanyika Banda’s Duluth restaurant is just nearing its first birthday, the concept itself has been a lifetime in the making.

Ingredients Café, Burger Bar: The anti-diva chef

Fourteen years ago, a 26-year-old Ben Pratt was fresh off a cooking stint at the fancy Cosmos restaurant in downtown Minneapolis, and ready for his opening night as chef/owner at Ingredients Cafe in White Bear Lake.

Main Street Farmer Eatery: Table to Farm

Thirty-five minutes northwest of Minneapolis along I-94, Minnesota’s food culture comes into focus as corporate campuses and strip centers give way to the fields of farm country.

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