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From Forest to Fork to Singing for Their Sales

Mike Kempenich toyed with the idea of incorporating the term mycology, the branch of biology dealing with fungi, into the name of his business, but only briefly. “It was a neat play on my name, but no one knew the term and [therefore]thought I was vain,” he said with a laugh.

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Keg and Case Turns Itself Inside Out for Survival

Keg and Case is an experience that only functions when everything is open, said Gates Lindquist, executive director of the newly refurbished market in the former Schmidt brewery complex on St. Paul’s West 7th Street. Which means the current situation of a pandemic causing the market to abruptly close for three months, then partially reopen with sketchy details from the state on how to support compliance of 20-plus small retail and food businesses is a working pain in progress.

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Advocacy Groups Looking for Input and Support for Hospitality

As the pandemic continues to keep restaurants at half capacity, advocacy groups for the industry are working diligently to ensure both local, state and national leaders understand their plight and make wise decisions that will help stem the tide of red ink.

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Culinary Curiosities: Food Superstitions in Today's Climate

Every culture has superstitions around food that are centuries old and rooted in logic that made perfect sense at the time, but now seem a little far fetched. An apple a day may keep the doctor away, but no house calls just means you have to get in your car and drive to the clinic to see him or her now. But some superstitions have value—if only for entertainment.

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Tips for Staying Safe While Using Public Transportation

As workers start to return to restaurants and offices, the empty buses and light rail cars will start to see more bodies boarding them. Here’s some advice from the Center of Disease Control on how to stay safe while traveling to and from your job.

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