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

Chef Ann Kim's restaurant and entrepreneurial tips

Chef Ann Kim's restaurant and entrepreneurial tips

Chef Ann Kim shares restaurant and entrepreneurial tips with Chris Farrell.
by MPR News Staff

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!
Less waste, more taste: A master chef reimagines Thanksgiving leftovers

Less waste, more taste: A master chef reimagines Thanksgiving leftovers

Over this Thanksgiving week, Americans will toss almost 200 million pounds of turkey alone. Massimo Bottura helps us fight food waste by showing us how to turn leftovers into a world-class new meal.
by Maria Godoy

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!
Toxic. Sour. Atomic. Why we love to hate gross candy

Toxic. Sour. Atomic. Why we love to hate gross candy

Why does it seem like so many candies are trending toward the mouth-manglingly sour and the exuberantly repulsive, with names like Sour Smog Balls, gummy brains and oozing eyeballs, rotten egg or barf-flavored Jelly Belly jelly beans?
by Nadia Berenstein

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!

Amid GMO strife, food industry vies for public trust in CRISPR technology

Mushrooms that don't brown? Pigs resistant to diseases? Though the process does not introduce foreign genetic material into food or livestock, getting consumers to buy in will be an uphill battle.
by Kristofor Husted

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!

Anthony Bourdain urges Americans to 'value the things we eat'

In interview about his new documentary, "Wasted! The Story of Food Waste," the chef drives home the enormity of the problem and the importance of changing our perspective.
by Jeremy Hobson

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!
Creative distillers tackle food waste, redefining 'getting trashed'

Creative distillers tackle food waste, redefining 'getting trashed'

In an effort to transform edibles from trash to treasure, innovative mixologists are using bruised strawberries, cucumber peels and citrus rinds to make unique, socially-conscious craft cocktails.
by Jodi Helmer

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!
MPR Day in Moorhead celebrates Minnesota food traditions

MPR Day in Moorhead celebrates Minnesota food traditions

'MPR News with Kerri Miller' goes on the road for a special MPR Day broadcast from Moorhead, where she assembled a panel of food experts to relish the food traditions of northern Minnesota.
by Jeff Jones

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: The wild rice harvest is on

Appetites: The wild rice harvest is on

Food writer Beth Dooley joined the show to discuss the harvest and share a recipe for wild rice salad.
by MPR News Staff

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: An indigenous foods movement

Appetites: An indigenous foods movement

Sean Sherman is starting a nonprofit to share Native American food traditions more widely.
by MPR News Staff

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: Lincoln Del gets new life in cookbook

Appetites: Lincoln Del gets new life in cookbook

When the Lincoln Del closed in 2000, the Twin Cities lost more than a delicatessen. It lost a treasured institution.
by MPR News Staff

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!