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Soy, almond, coconut: If it's not from a cow, can you legally call it milk?

Soy, almond, coconut: If it's not from a cow, can you legally call it milk?

Some members of Congress are calling on the government to crack down on food labels like soy milk or hemp milk. They say the "milk" label is legally reserved for only one beverage source: cows.
by Dan Charles

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Appetites: What's in a good bottle of wine?

Appetites: What's in a good bottle of wine?

The wine world can be daunting, but one expert offered his tips for how to navigate it.
by MPR News Staff

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Eat, don't drink and still be merry: Staying sober through the holidays

Eat, don't drink and still be merry: Staying sober through the holidays

Before she stopped drinking, Sarah Hepola relied on alcohol to get her through the holiday season. "What nobody mentions about all the holiday spirit is how much booze it requires," she says.
by Sarah Hepola

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Geminids meteor shower peaks Tuesday amid full moon

Geminids meteor shower peaks Tuesday amid full moon

NASA says the Geminids are one of the best and most reliable meteor showers. Sky watchers should head somewhere away from city lights to a spot with a wide open view of the sky.
by The Associated Press

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A lifelong secret: Can you help this ailing 94-year-old man make amends?

A lifelong secret: Can you help this ailing 94-year-old man make amends?

An effort to cover up a schoolyard incident led to decades of regret for Joseph Linsk. "The event never left me," he says, as he reveals a secret he's been keeping since the 1930s.

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Appetites: Why a top chef is leaving his restaurants

Appetites: Why a top chef is leaving his restaurants

Chef Landon Schoenefeld is a major name in the Twin Cities food world. So when said he was leaving his restaurants Nighthawks and Birdie, it was news.
by Tom Crann

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How just 8 flavors have defined American cuisine

How just 8 flavors have defined American cuisine

In her new book, Sarah Lohman says that even though America is culturally and ethnically diverse, its food is united by a handful of tastes that have permeated our nation's cuisine for centuries.
by Alan Yu

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