Food and Drink

New York Times food writer Melissa Clark is back to tell us what to do with all the pasta, rice and canned beans we are hoarding. Plus, what you can and cannot freeze (Milk? Yes!)

A new brewery in downtown Sleepy Eye has partnered with a local bison farmer in an unusual arrangement: The bison eat the spent grains that the would otherwise get thrown away, a byproduct of the brewing process — and eventually, the meat from those bison shows up on the brewery cafe’s menu.

Intermittent fasting, or restricting your eating at certain times of the day, has become a huge weight-loss trend. But experts say there are certain people who should not follow this diet. Dietitians Jillian Lampert and Rasa Troup talk about the impacts of intermittent fasting you haven’t heard about.

From the time he opened his first store in Pasadena, Calif., in 1967 until his death Friday at age 89, Joe Coulombe watched his namesake business rise from a cult favorite of educated but underpaid young people — and a few hippies — to a retail giant with more than 500 outlets in over 40 states.

The tasty list of 2020 semifinalists unveiled Wednesday boasts 11 entries from Minneapolis and St. Paul, including one for outstanding chef and another for rising star chef. The Beard Foundation will announce final nominees for its awards on March 25.

The Super Bowl is a big day for guacamole, which could also mean more ER visits. A recent study links increased avocado consumption to an increase in hand injuries.

The average American eats about 17 teaspoons of added sugar a day — that’s twice the recommended amount for men and triple the amount for women. But why does our body crave it so much? A doctor and dietitian join the program to talk about health risks that come with consuming too much sugar, how to cut cravings, and some alternative foods we should be eating instead.

Ota Tofu has nourished the Japanese American community in Portland, Ore., for more than 100 years, using a production process that has changed little through the decades.

The Pacific Northwest is getting into the lucrative maple syrup industry. Farmers and researchers in Washington state are beginning to tap the sweet potential of the much-maligned bigleaf maple tree.

History professor Marcia Chatelain's new book tracks what she calls the hidden history of the relationships between the struggle for civil rights and the expansion of the fast food industry.