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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.

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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Your grocery list might be pressuring big food companies to take sustainability mainstream

Your grocery list might be pressuring big food companies to take sustainability mainstream

A Chicago data firm is tracking what goes through the checkout lines at upscale markets including Kowalski’s and Lunds & Byerlys. That data is pushing more and more food companies toward sustainable products.
by Tom Crann, Megan Burks and Nick Scheffler

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Appetites: Beyond Nutella, how to use hazelnuts in your kitchen

Appetites: Beyond Nutella, how to use hazelnuts in your kitchen

Chef and food writer Beth Dooley says hazelnuts are one of the most sustainable crops in the world, as well as a great source of plant protein. Dooley shares how she uses hazelnut oils, flowers and the nuts on this week’s Appetites.
by Tom Crann

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