Stay Curious. Stay Connected.
MailNewsletters♡Donate Now
Sign up
*Password must be at least 8 characters and contain one uppercase letter, one lowercase letter, one number and one symbol.
Already have an account?
By submitting, you consent that you are at least 18 years of age and to receive information about MPR's or APMG entities' programs and offerings. The personally identifying information you provide will not be sold, shared, or used for purposes other than to communicate with you about MPR, APMG entities, and its sponsors. You may opt-out at any time clicking the unsubscribe link at the bottom of any email communication. View our Privacy Policy.
Sign in to your profile
Forgot Password?
New to MPR News?
Welcome back
to news
for you
Reset Password

Enter the username on file and we'll send you a code to reset your password.

Still require assistance or not sure what your User Name is?
Welcome back
to news
for you
Email Verification

A verification code has been emailed to

Still awaiting the code?

Appetites®

Every week, we bring you local and regional food and drink news, trends, reviews, flavors, recipes and advice. Appetites airs every Wednesday on MPR News' All Things Considered.

Curtis Chin’s new memoir gives insight into life as a 'Chinese restaurant kid' from Detroit

Curtis Chin’s new memoir gives insight into life as a 'Chinese restaurant kid' from Detroit

Join MPR News Host Tom Crann as he interviews author Curtis Chin about his upcoming memoir, offering a glimpse into the vibrant world of a Chinese restaurant in Detroit.
by Tom Crann, Ngoc Bui, Megan Burks and Nicole Johnson

Go Deeper.

Create an account or log in to save stories.

Like this?

Thanks for liking this story! We have added it to a list of your favorite stories.

Show me!
With origin stories and modern Indigenous cuisine, a new chef comes to Minneapolis

With origin stories and modern Indigenous cuisine, a new chef comes to Minneapolis

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.
by Melissa Olson

Go Deeper.

Create an account or log in to save stories.

Like this?

Thanks for liking this story! We have added it to a list of your favorite stories.

Show me!
In her new cookbook, Amy Thielen argues hosting should be more party than performance

In her new cookbook, Amy Thielen argues hosting should be more party than performance

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.”
by Megan Burks

Go Deeper.

Create an account or log in to save stories.

Like this?

Thanks for liking this story! We have added it to a list of your favorite stories.

Show me!
No condiment: Pickles are everywhere at the State Fair  

No condiment: Pickles are everywhere at the State Fair  

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.
by Jacob Aloi

Go Deeper.

Create an account or log in to save stories.

Like this?

Thanks for liking this story! We have added it to a list of your favorite stories.

Show me!
Prime, grass fed — bird friendly? Audubon Society label coming to a meat aisle near you

Prime, grass fed — bird friendly? Audubon Society label coming to a meat aisle near you

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.
by Megan Burks and Tom Crann

Go Deeper.

Create an account or log in to save stories.

Like this?

Thanks for liking this story! We have added it to a list of your favorite stories.

Show me!
Minnesota’s 1st THC restaurant serves hemp tinctures, vegan food in Minneapolis

Minnesota’s 1st THC restaurant serves hemp tinctures, vegan food in Minneapolis

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.
by Nicole Ki

Go Deeper.

Create an account or log in to save stories.

Like this?

Thanks for liking this story! We have added it to a list of your favorite stories.

Show me!