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Food and Drink

The universal love language of postpartum cultural dishes

The universal love language of postpartum cultural dishes

This Mother’s Day, we explore how three cultures focus on the mother during postpartum recovery and how their foods reflect wisdom and lessons passed down from generation to generation.
by Hannah Yang

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How the Minnesota Twins’ lucky summer sausage got made

How the Minnesota Twins’ lucky summer sausage got made

The Minnesota Twins have won nine games in a row — the longest winning streak for the team since 2008. The team is crediting their wins to a lucky sausage. Where did it come from and how did it get into the dugout?
by Phil Picardi, Aleesa Kuznetsov and Anna Haecherl

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Behind the bar: Inside the lives of bartenders

Behind the bar: Inside the lives of bartenders

MPR News host Angela Davis talked with two bartenders at the St. Paul Grill inside the St. Paul Hotel in downtown St. Paul.
by Angela Davis and Gretchen Brown

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Appetites: Flaky and puffed with air, popovers are a Passover staple

Appetites: Flaky and puffed with air, popovers are a Passover staple

Thousands of popovers push through the doors at Yum! Kitchen and Bakery every year during Passover. MPR News Host Tom Crann talks with Yum co-owner, Patti Soskin on how they’re made and why they’re such a versatile Passover pastry.
by Tom Crann, Ngoc Bui and Lukas Levin

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What we’ll grow and eat may change with a warming climate

What we’ll grow and eat may change with a warming climate

For the last couple of years, more of the state, including the Twin Cities, have moved into a more temperate zone. What does it mean for our local agriculture?
by Tom Crann and Lukas Levin

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A modern spin on a Korean tradition: Kimjang in south Minneapolis

A modern spin on a Korean tradition: Kimjang in south Minneapolis

The Korean tradition of kimjang, a community gathering to make large batches of the spicy fermented cabbage delicacy known as kimchi, recently took on an added Minnesota flavor. A group of strangers, bound by an interest in food, to chop, salt and spice — and maybe launch a new tradition of their own.
by Hannah Yang

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Move over IPAs: Craft brewers win over new fans with lighter beers

Move over IPAs: Craft brewers win over new fans with lighter beers

When the weather warms up and the days get brighter, so do the beers people drink. And increasingly, craft brewers are focusing their efforts on those light, refreshing lagers.
by Tom Crann, Lukas Levin and Matthew Alvarez

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Online dietitians backed by General Mills, big food companies using ‘anti-diet’ language to promote junk food

Online dietitians backed by General Mills, big food companies using ‘anti-diet’ language to promote junk food

A slew of social media influencers are encouraging users to enjoy sugary foods guilt free. However, a recent investigation found that major food companies are capitalizing on the “anti-diet” campaign by paying online dietitians to get people to consume more of their highly processed foods. 
by Emily Reese, Josh Cobb and Ngoc Bui

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