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Food and Drink

McDonald's will expand testing of its meatless McPlant burger to 600 new locations

McDonald's will expand testing of its meatless McPlant burger to 600 new locations

The plant-based burger is set to reach participating locations in California and Texas on Feb. 14. The announcement comes as several other big fast-food chains are serving up more plant-based items.
by Rina Torchinsky

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Twin Cities tightening COVID bar, restaurant rules as cases climb

Twin Cities tightening COVID bar, restaurant rules as cases climb

With the virus spreading rapidly, Minneapolis and St. Paul will soon require proof of vaccination or a recent negative COVID test to enter places serving food and drink. Some worry the plan will spark new confrontations with patrons.
by Jon Collins and Matt Sepic

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A fundraiser for mental health justice featuring top Twin Cities chefs

A fundraiser for mental health justice featuring top Twin Cities chefs

An upcoming series of events called Graze 4 Good aims to raise money for mental health justice — by bringing attendees food from top Twin Cities chefs. An organizer and a chef told host Cathy Wurzer more about the project.
by Cathy Wurzer and Lindsay Guentzel

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What it's like to keep a restaurant going during the pandemic

What it's like to keep a restaurant going during the pandemic

The COVID-19 pandemic has done a number on restaurants across the state and around the globe — so how do you make it in this incredibly difficult time? Paige Alexander and Sophia Munch, the owners of Zettas and Yeah Yeah Taco on Nicollet Avenue in Minneapolis, reflected with host Cathy Wurzer.
by Cathy Wurzer and Melissa Townsend

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Fresh ideas for New Year's fare from a Minneapolis chef and activist

Fresh ideas for New Year's fare from a Minneapolis chef and activist

With one big holiday meal out of the way and another just around the corner, does the cooking ever stop? Imani Jackson, the chef behind Chopped and Served, a community catering company based in Minneapolis, joined host Cathy Wurzer with some ideas on what to cook up for New Year's.
by Cathy Wurzer and Lindsay Guentzel

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Minnesota's newest agricultural specialty: Crickets?

Minnesota's newest agricultural specialty: Crickets?

Pat and Madeline Revier run Revier Family Farms in Moorhead, Minn., where they raise over a million crickets for human and animal consumption. They told host Cathy Wurzer about their story and the versatility and sustainability of crickets as a protein source, and they even shared a recipe for chocolate chip cookies — made with cricket flour.
by Cathy Wurzer, Melissa Townsend and Alex Cheng

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Midtown Global Market celebrates its 15th anniversary — with a cookbook

Midtown Global Market celebrates its 15th anniversary — with a cookbook

The Midtown Global Market in Minneapolis is celebrating its 15th anniversary, and for the first time ever, the chefs and business owners who fill the bustling market are putting together a cookbook. Trung Pham, one of the original vendors at the market, joined host Cathy Wurzer to talk about his story and the story of the market.
by Cathy Wurzer, Lindsay Guentzel and Alex Cheng

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Here's an America's Test Kitchen recipe for keeping Thanksgiving (cranberry) saucy

Here's an America's Test Kitchen recipe for keeping Thanksgiving (cranberry) saucy

For Thanksgiving, consider an orange cranberry sauce. It's a tangy, bright dish that will cut the richness of some of the staples like mashed potatoes and gravy.
by Barry Gordemer and Heidi Glenn

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Appetites: Leftovers from Thanksgiving? Time to feast on these recipes

Appetites: Leftovers from Thanksgiving? Time to feast on these recipes

You’ve done the grocery shopping and the fixings are ready to go for the big Thanksgiving meal. But what about after Thanksgiving? Beth Dooley has a few recipes you’ll want to check out.
by Tom Crann

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This Thanksgiving, let science help you roast a tastier turkey

This Thanksgiving, let science help you roast a tastier turkey

The fundamental trouble with preparing turkey is rooted in its anatomy — you've got two different types of meat that need to hit two different internal temperatures. So how to solve this problem? Science to the rescue!
by Maria Godoy

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