Appetites

A new book chronicles the rise of grocery co-ops in the state and the dueling visions for their mission.

Hope Breakfast Bar in St. Paul has reopened its dining room after spending $36,000 on health and safety upgrades. So far it's paying off with a rush of cooped-up diners, but the added costs aren't sustainable.

Cookbook author Beth Dooley sits down with All Things Considered to discuss the benefits of beans.

Those who eat at A Soup for You! — a “radical soup kitchen” — order their meals and are seated at regular tables, just as they would at a restaurant. The chef behind the concept says it’s about treating everybody with respect.

A new wave of nonwheat flours are becoming popular with bakers in Minnesota. They include things flours made from rye, oat, barley, buckwheat or wild rice. Cookbook author Beth Dooley shares her recipes for holiday cookies without wheat flour.

From now until Christmas, it's the time in these parts where diners in Norwegian sweaters crowd into church basements to partake in a holiday tradition: a dinner of reconstituted, dried codfish that's been preserved in lye, and then brought back to glistening life as lutefisk.

Indigenous Peoples Task Force in Minneapolis is preparing to release a baby food next year under the brand name Indigi-Baby. It will be made from traditional Native American ingredients like wild rice, Gete-Okosomin squash and rutabaga.

Minnesota farmers and distillers are researching how different corn and rye varieties express themselves in whiskey.

A Chicago data firm is tracking what goes through the checkout lines at upscale markets including Kowalski’s and Lunds & Byerlys. That data is pushing more and more food companies toward sustainable products.

Many think of apple pies or apple turnovers as the best apple delights, but apples can be used in dishes other than the typical deserts.