Allyson Rolph, Head Brewer at Superior, Wisconsin’s Thirsty Pagan
Allyson Rolph, head brewer at Thirsty Pagan in Superior, Wisconsin, talks about sour beers, fermentation, and the artist's eye.
View ArticleThe Farmhouse Market in New Prague
With 24-hour access for members and a selection of local foods, Farmhouse Market is blazing some trails in New Prague.
View ArticleNettie Colon & the Persistent Pop-up
For Chef Nettie Colon of the Red Hen Gastrolab pop-up series, every pop-up is an experiment.
View ArticleHeather Jansz, The Curry Diva
Our dinner with Heather Jansz, the famous Curry Diva, was a parade of bold flavors worthy of their creator's outsized personality.
View ArticleMichael Lillegard of Duluth’s Best Bread
Michael Lillegard is baking his heart out at Duluth's Best Bread, and helping to build a burgeoning food scene in the process.
View ArticleAndrew Zimmern: ‘I’ve tried to be one person’
Andrew Zimmern talks about Zimmern the brand versus Zimmern the person, Guy Fieri, the state of local food, the coming salvation of stadium dining and more.
View ArticleSandra Sherva and Max Okray of Savory Bake House
The team of Max Okray and Sandra Sherva at Savory Bake House produce humble yet creatively executed pastries that have become neighborhood essentials.
View ArticleA Conversation with Beatrice Ojakangas and Erick Harcey
Minnesota cookbook maven Beatrice Ojakangas sat down for a conversation with Upton 43 chef Erick Harcey and things got a little... Nordic.
View ArticleYia Vang of Union Kitchen
Yia Vang of Union Kitchen is bringing his Hmong heritage and culinary sensibility to the streets of Minneapolis-St. Paul with his Union Kitchen pop-ups.
View ArticleEddie Wu of Cook St. Paul
Eddie Wu's biography - from the Marines to a Denver strip club to the Korean-influenced diner Cook St. Paul - is far from typical.
View ArticlePete Jacobson of the Lands End Pasty Company
For Pete Jacobson and his uncle, Lands End Pasty Company is a labor of love, bringing a classic Cornish food to the heart of the University of Minnesota.
View ArticleEmily Marks of The Bachelor Farmer
For Emily Marks at The Bachelor Farmer, baking is much more than working with an oven; it weaving together a network of farmers, purveyors, and guests.
View ArticleGoing Maker to Market with Jill Holter of Lakewinds Food Co-op
Lakewinds Food Co-op is changing the local culinary scene with its Maker to Market incubator program for artisan food businesses.
View ArticleMike Nelson of North Mallow
Minnesota-made North Mallows are an upscale spin on the campfire classic - denser, more fully flavored, and surprisingly fire-resistant.
View ArticleTimothy Fischer of Loews Minneapolis Hotel
Chef Timothy Fischer of the Loews Minneapolis Hotel unites high-powered culinary training with a love of foraging, fishing, hunting, and farming.
View ArticleTiffany Tripp and Andy Olson of Graise Farm
The farmers of Graise Farm in Faribault raise some of the tastiest pork and duck eggs in Minnesota while figuring out what it means to run a modern farm.
View ArticleJamie Malone and Alan Hlebaen of Grand Cafe
Chef-owner Jamie Malone and chef de cuisine Alan Hlebean of Grand Cafe talk about their approach to food as they take a rebooted neighborhood favorite into new territory.
View ArticleDanny Litin of Passionflower in Highland Park
Danny Litin of Highland Park's Passionflower is whipping up "functional beverages" that are giving smoothies a run for their money.
View ArticleBraving Gunfire and The Pandemic, Wendy’s House of SOUL Rolls On
PHOTOS BY BECCA DILLEY We can all agree that 2020 has left a lot to be desired, particularly in the food world. But for Wendy Puckett, proprietor of North Minneapolis’ Wendy’s House of SOUL, 2020...
View ArticleTo Build a Fire: Matt Kenevan and The Firewood Project
I don’t often open a story with a disclosure, but here it is: Matt Kenevan used to be my boss. As owner of the Beer Dabbler and publisher of The Growler, he was the guy who signed my checks for the...
View ArticleHospitality in the Crosshairs: Third-Party Delivery Services Threaten The...
We’ve all been there this past year: You don’t want to cook. You want to “save” your local restaurant. And so you take the path of least resistance: you use a third-party delivery service like...
View ArticleIn The Shadow of the Square: Three Minneapolis Restaurant Owners Talk Survival
Owners of Jakeeno's Pizza, Mama Sheila's, and Pie & Mighty, all proximate to George Floyd Square in Minneapolis, reflect on a year of pandemic and struggle.
View ArticleExit Interview: Rick Nelson
PHOTOS BY BECCA DILLEY For 23 years, Star Tribune food writer Rick Nelson has covered food and restaurants for the Star Tribune, serving as the unofficial dean of culinary journalism here in Minnesota....
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View ArticleAnthony Jennings of Black Brewers Podcast
Anthony Jennings currently works at Arbeiter Brewing Company in Minneapolis and has also worked at Inbound, One Fermentary, and Pryes. An industry vet, he’s also making noise as part of the Black...
View ArticleRob Bathe of Folly Coffee
PHOTOGRAPHY BY BECCA DILLEY / HEAVY TABLE This story originally appeared in the Hearth, the Heavy Table’s newsletter about home cooking, cookbooks, farmers, and makers. You can get the Hearth by...
View Article50 Years of Food With Tobie Nidetz
Heavy Table published a long retrospective interview with restaurateur and “Food Guy” Tobie Nidetz this January in our Tap newsletter. This week, he passed away after a long illness. If you cover a...
View ArticleTom Nechodomu of Behind the Breadbox
Photographs by Joshua Feist Tom Nechodomu loved his two decade-long career in education. He focused on instructional design and curriculum development, with stints in corporate work, consulting, the...
View ArticleFreddie Bitsoie, Chef-in-Residence at the Indigenous Food Lab
This story originally appeared in Heavy Table’s Tap newsletter on Sep. 1, 2023. To get the Tap and three other culinary newsletters from the Heavy Table, back the magazine on Patreon. Freddie Bitsoie...
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