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Inside Kado no Mise: The 'corner restaurant' of Minnesota's only 2026 James Beard finalist

Inside Kado no Mise: The 'corner restaurant' of Minnesota's only 2026 James Beard finalist

Chef Shigeyuki Furukawa opened the restaurant Kado No Mise in 2017, determined to bring traditional Japanese cuisine to Minnesota. Now, he’s a finalist for Best Chef: Midwest for the second year in a row and the state’s only nominee this year in any James Beard category.
by Nina Moini and Alanna Elder

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Moorhead group helps immigrants shape the food system, from farm to table

Moorhead group helps immigrants shape the food system, from farm to table

A Moorhead-based group is training immigrants to grow food, including produce from their native lands. Participants say tending the land and contributing to the local food system makes them feel at home.
by Harshawn Ratanpal

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The art of maple syrup — and observing spring’s arrival — at the Forest History Center

The art of maple syrup — and observing spring’s arrival — at the Forest History Center

Grand Rapids’ Forest History Center program supervisor Bryan French shared how an upcoming event invites visitors to slow down and observe the natural world waking up.
by Nina Moini and Ellen Finn

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Tapping into the science of maple syrup

Tapping into the science of maple syrup

What makes sap start running in late winter? And how do you tap a tree without harming it? MPR News host Angela Davis talks about the science behind maple syrup.
by Angela Davis and Cari Dwyer

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Meet the big cheese making award-winning dairy in caves in Faribault

Meet the big cheese making award-winning dairy in caves in Faribault

The Caves of Faribault is an operation of Prairie Farms Dairy. The dairy company ages its cheese in sandstone caves that were carved in the 1850s. It’s entering several of its blue cheeses in the World Championship Cheese Contest taking place this week.
by Nina Moini and Aleesa Kuznetsov

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