local farms

Two New Projects from Victory 44's Erick Harcey

A lot of people have told Chef Erick Harcey what he can't do. He was about to open a restaurant in Northeast Minneapolis when the financing fell through. He found a place in North Minneapolis instead. The day he opened Victory 44, someone asked if he had sweet potato fries on the menu. When he said no, they said he'd never make it. In 2010, he reorganized away traditional servers and said the chefs would serve the food. Both the press and diners said it would never work. Harcey acknowledges the chalkboard menu on the wall and the tag team service, especially when the restaurant is busy, can make for an uneven experience. Yet fans and regulars praise the ambitious, changing menu, with healthful portions of high quality food at reasonable prices.

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Seward Co-op Invites Us to Know Our Grower

Well before "eating local" became a mainstream mantra for conscientious food lovers everywhere, Seward Co-op in Minneapolis has nurtured this philosophy for years by establishing long-lasting relationships with local growers and producers, and providing customers with easily accessible information about the people and places behind the food that they buy.

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Still Searching for a CSA? Consider This...

For years, I would see a vegetable like okra or mustard greens in a grocery store and imagine what it would be like to make a delicious meal with such exotic ingredients. I was constantly promising myself that next week I would find recipes to fulfill my culinary fantasies. But as the weeks passed, it became obvious that I needed something else to get my creativity going. Fortunately, my fiancé knows me incredibly well, and he gave me a CSA subscription as a gift.

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Just BARE Chicken, Part 2: The Commentary

In a recent post about Just BARE Chicken, I published an email interview I conducted with Julie Berling, Director of Brand Strategy for Gold'n Plump Poultry. I found Ms. Berling's answers to be both measured and thoughtful. It seems to me that Gold'n Plump is doing the a good thing by introducing Just BARE Chicken line of products, from raising the chickens at local farms to allowing customers to track where they come from.

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What if Local Food Ain't All That?

lamb1Super-good post the other day from Zachary Cohen on his Farm to Table blog entitled What all of us in the food movement sometimes think.

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Red Stag Supper Club Rocks!

Although it's just over a year old, I finally had a chance to visit Northeast Minneapolis' Red Stag Supper Club. Sometime between the flatbread appetizer (local butter, farm raised pork, greens) and the special chocolate dessert (4 kinds of chocolate in the cake, house-made mint ice cream), Red Stag became my favorite restaurant in the city. Here's what came in between:

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