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?

Food and Drink

Appetites: African delicacy biltong brings flavors of Zambia and Zimbabwe to Minnesota

Appetites: African delicacy biltong brings flavors of Zambia and Zimbabwe to Minnesota

Beef jerky is sold practically everywhere. But a new product is hitting the shelves across the Twin Cities that adds a traditional African twist to the popular snack.
by Tom Crann and Lindsay Guentzel

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!
Beer, wine and spirits in Minnesota

Beer, wine and spirits in Minnesota

The pandemic sent alcohol sales through the roof. So what are we drinking? As you gear up for Thanksgiving and beyond we help you navigate the crowded landscape that is libations in Minnesota. 
by Chris Farrell and Susan Davis

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!
Appetites: Book highlights history and local connection to manoomin

Appetites: Book highlights history and local connection to manoomin

Tashia Hart's new book, “The Good Berry Cookbook,” highlights the history of wild rice in the Great Lakes region and features recipes from other Native American chefs that highlight the grain, including Marissa Lee's recipe for wild rice stuffed squash.
by Tom Crann and Lindsay Guentzel

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!
Appetites: Union Hmong Kitchen moves into new space inside Graze

Appetites: Union Hmong Kitchen moves into new space inside Graze

If you've been paying any attention to the Twin Cities food scene over the last few years, you know Yia Vang, the creative mastermind behind Union Hmong Kitchen. Not only has he been preparing to open a new space inside Graze food hall, he also recently celebrated becoming a US citizen after coming to the U.S. when he was four years old.
by John Wanamaker and Lindsay Guentzel

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!
Appetites: Sara Farhat's recipe for date anise bars embraces traditional Lebanese flavors and ingredients

Appetites: Sara Farhat's recipe for date anise bars embraces traditional Lebanese flavors and ingredients

Lebanese-American cook and nutritionist Sara Farhat spent more than three years adapting her favorite family recipes from her childhood in Lebanon to create her first cookbook that she self-published and released last month.
by John Wanamaker and Lindsay Guentzel

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!
She barely made it out of Kabul. Now she's welcoming Afghans with a familiar meal.

She barely made it out of Kabul. Now she's welcoming Afghans with a familiar meal.

A restaurant in Washington, D.C., is offering donated welcome meals of traditional food to newly arriving Afghans. The chef cooking those meals knows what it's like to leave home and family behind.
by Joel Rose

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!
Appetites: Tradition and community make bouja a Midwest staple

Appetites: Tradition and community make bouja a Midwest staple

The community bouja party at the Avon Hills Folk School outside Avon, Minn., happens every October on the second Saturday of the month. It gives visitors to the folk school the perfect opportunity to soak in the fall foliage while enjoying a perfect fall meal — a hot bowl of bouja soup.
by Tom Crann and Lindsay Guentzel

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!