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Food and Drink

Mpls. restaurant workers awarded $230K in settlement

Mpls. restaurant workers awarded $230K in settlement

An agreement between the Bartmann Co. restaurant group and Attorney General Keith Ellison’s office deals with wages, unpaid overtime and damages for workers who were out money for hours they put in.
by Brian Bakst

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We want candy!

We want candy!

It’s summer and time to talk about treats. First up: candy! Is there anything more nostalgic than sweets? What’s the taste of your childhood? Host Angela Davis talks about the 10-cent Hershey bar she remembers as a kid and asks a candy historian and two local candy-makers about everything candy. 
by Angela Davis and Susan Davis

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Backyard grilling seems safe, until it isn't

Backyard grilling seems safe, until it isn't

With two-thirds of U.S. adults owning a grill or smoker and 68 percent of them planning a July Fourth cookout, the time is ripe to highlight grilling safety. Follow these tips for a safe, fun weekend.
by Daniel Lam

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A brief history of the s'more, America’s favorite campfire snack

A brief history of the s'more, America’s favorite campfire snack

The gooey treat couldn't have become popularized without the technological advances of the Industrial Revolution, which brought cheap sweets to the masses.

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How Spam became one of the most iconic American brands of all time

How Spam became one of the most iconic American brands of all time

Over 80 years ago, Hormel Foods introduced a simple, canned meat product called Spam. It would go on to become one of the greatest marketing success stories of all time.

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An ode to mac and cheese, the poster child for processed food

An ode to mac and cheese, the poster child for processed food

A food historian explains how the popular boxed dinner played an important role in kitchen science, wars and women's liberation.

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Photos: The State Fair is back this year and so are new fair foods

Photos: The State Fair is back this year and so are new fair foods

A bunless banh mi bowl, a hamburger with a waffle bun and Mexican street corn off-the-cob — say hello to some of the State Fair's newest foods. Warning: Side effects of reading this story may include the sudden desire to snack.
by Nancy Yang

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Appetites: What does restaurant life look like following the pandemic?

Appetites: What does restaurant life look like following the pandemic?

For the last year, we have had endless conversations about what changes restaurants and service industry establishment had to change to keep up with COVID-19 restrictions. Now that those guidelines are easing up, what might we see stick around?
by Tom Crann and Lindsay Guentzel

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