Appetites®

Chef Sean Sherman has gained national recognition for lifting the profile of Indigenous food. Now he’s launching a residency program to lift up other Indigenous chefs. It’s part of his non-profit, North American Traditional Indigenous Food Systems or NĀTIFS.

Minnesota author and chef Amy Thielen is out with her third book, which she refers to as her “so-called entertaining book.” In it, she encourages hosts to drop the Martha Stewart act and reframe entertaining as the “radically casual art of cooking for others.”

The State Fair boasts new food items with a sour-salty taste, like ice cream and cheese curds. And the traditional pickle items are back, too.

The Audubon Society is expanding its ranch certification program to the Midwest, in an effort to create consumer demand for bird-friendly ranching practices. A farmer in Clearwater, Minn., is one of the first in the state to start the process.

Award-winning cookbook author Beth Dooley shares some fresh ideas for pickling, including a her Quick Pickled Green Beans that she recommends using as a stir stick for Bloody Marys.

Chef Heather Klein provides an alternative to alcohol with Hi Flora! in Uptown Minneapolis, a new vegan, plant-based restaurant where customers can mix THC into their own food and drinks.

Chef and writer Ifrah F. Ahmed says Xawaash “taught a generation of diaspora kids how to cook.”

Pickle lemonade, crispy lutefisk steam buns, walleye fritter pops: They're all among the nearly three dozen new food offerings unveiled by the Minnesota State Fair on Tuesday.

It’s been a scorching summer so it’s no surprise that some are opting to keep the stoves off. But local chef and author Amalia Moreno-Damgaard says it’s still possible to make some delicious dishes without any heat.

La Michoacana Purepecha has earned customers far and wide, offering a taste of home to Mexican immigrants in the region and attracting others with dozens of unique flavors.