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Appetites®

Every week, we bring you local and regional food and drink news, trends, reviews, flavors, recipes and advice. Appetites airs every Wednesday on MPR News' All Things Considered with host Tom Crann.

Beth Dooley shares her recipes for yogurt, granola and ricotta cheese

Beth Dooley shares her recipes for yogurt, granola and ricotta cheese

If you’re looking to branch out beyond sourdough, try your hand at yogurt, ricotta cheese and granola. Author, Beth Dooley shares her favorite easy recipes and shares some tips on how to successfully make your own.
by Tom Crann and Kathryn Styer Martinez

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Safeguarding diners from COVID-19: Here's one St. Paul restaurant's plan

Safeguarding diners from COVID-19: Here's one St. Paul restaurant's plan

Hope Breakfast Bar in St. Paul has reopened its dining room after spending $36,000 on health and safety upgrades. So far it's paying off with a rush of cooped-up diners, but the added costs aren't sustainable.
by Tom Crann and Kathryn Styer Martinez

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Serving up organic vegetarian soup and a side of dignity

Serving up organic vegetarian soup and a side of dignity

Those who eat at A Soup for You! — a “radical soup kitchen” — order their meals and are seated at regular tables, just as they would at a restaurant. The chef behind the concept says it’s about treating everybody with respect.
by Tarkor Zehn

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Appetites: Holiday baking without wheat flour

Appetites: Holiday baking without wheat flour

A new wave of nonwheat flours are becoming popular with bakers in Minnesota. They include things flours made from rye, oat, barley, buckwheat or wild rice. Cookbook author Beth Dooley shares her recipes for holiday cookies without wheat flour.
by Tom Crann and Kyle Shiely

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It's fading from Minn. households, but lutefisk is still king at Minneapolis' Mindekirken

It's fading from Minn. households, but lutefisk is still king at Minneapolis' Mindekirken

From now until Christmas, it's the time in these parts where diners in Norwegian sweaters crowd into church basements to partake in a holiday tradition: a dinner of reconstituted, dried codfish that's been preserved in lye, and then brought back to glistening life as lutefisk.
by Tom Crann, Christine T. Nguyen and Megan Burks

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Indigenous baby food aims to improve health of babies and the environment

Indigenous baby food aims to improve health of babies and the environment

Indigenous Peoples Task Force in Minneapolis is preparing to release a baby food next year under the brand name Indigi-Baby. It will be made from traditional Native American ingredients like wild rice, Gete-Okosomin squash and rutabaga.
by Max Nesterak

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