Every year James Norton gathers a crew of Heavy Table writers and photographers to run the gantlet of food at the Minnesota State Fair on the event's first morning.
Any way you slice it, Americans are obsessed with pizza. The average American consumes pizza about 39 times a year, according to the NPD Group, a market research firm.
Mike Kempenich forages for wild mushrooms all around Minnesota, which he then sells to chefs in the Twin Cities. In the process of finding mushrooms and teaching others to find them, he found something of his own.
In France raw milk cheese is a very big deal, long considered safe and revered for its flavor. French scientists seem to have figured out the Holy Grail of raw milk cheese: how to make it safer.
When Rob Rhinehart first created Soylent -- a powdered, synthetic food product made of industrial nutrients and oils -- he was a San Francisco techie trying to sustain himself cheaply without the inconveniences of grocery shopping, cooking or even eating.
A development group in Slovenia has just opened the first large-scale Roma restaurant in Europe. Romani Kafenava in Maribor, Slovenia, began serving up traditional Balkan Romani dishes like stews and grilled meats in April.
Gardeners in the Longfellow neighborhood of south Minneapolis are planting a community garden where they grow only hops, the bitter plant used to brew beer.
For bacon lovers in Duluth, Thursday was a chance to try a host of bacon-flavored treats. More than 500 people came to the University of Minnesota Duluth's Kirby Ballroom, to sample dishes cooked up by Twin Ports restaurants and bakeries at the inaugural "Baconpalooza."