Minnesota’s Sub Rosa Dining Series Takes Local Food Underground

Chef Nick SchneiderChef Nick SchneiderUnderground dinners are becoming more and more popular, and not just for those who are “in the know.” These multi-course meals take place in private settings -- from art galleries to backyards to home dining rooms -- and give adventurous diners (who expect to eat with people they don’t know) the opportunity to be served in an unconventional, intimate setting, allowing for more personal connections between chef, wait staff, and eaters. Underground dinners also provide enterprising chefs with unmatched creative freedom -- in many cases, menus (and even locations) are not revealed until the last minute.

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Vermiculture and Our Friends the Worms

In the coat closet of my tiny one-bedroom apartment, next to a suitcase and my winter boots, is my blue plastic worm bin. I have been composting with worms for about a year, and cannot imagine going back.

I am still in awe of the efficiency with which my worms work, and I'm always amazed to open the bin and find almost no evidence of the food scraps and coffee grounds I fed them only a week earlier. I am not an expert in biology, agronomy, or even vermiculture, but right in my closet, I have managed to maintain a thriving little ecosystem, and produce a continuous supply of rich, dark compost.

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Will Allen and Growing Power

growingpowerIf you're a Midwesterner who follows urban farming (and you know you are), then you're likely to know all about Milwaukee, Wisconsin's 2008 MacArthur Fellow - and recent NRDC "Growing Green Award" winner - Will Allen.

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