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Food and Drink

Red Lobster closes dozens of locations across the U.S.

Red Lobster closes dozens of locations across the U.S.

A restaurant liquidator announced that it’s auctioning off the equipment of over 50 Red Lobster locations that were recently closed. None of Red Lobster’s Minnesota locations are on the list — but a couple just across state lines are.
by The Associated Press and MPR News Staff

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Appetites: Sisters bottle up mom’s ‘magic’ chutney recipes

Appetites: Sisters bottle up mom’s ‘magic’ chutney recipes

On Mother’s Day, many celebrate the mother figures in their lives with flowers or by cooking a meal. Sisters Yasameen and Sheilla Sajady have been celebrating their mom, Fatima, with their sauce company, Maazah, and sharing the “magic” of her chutney recipes.
by Tom Crann and Ngoc Bui

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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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