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Food and Drink

Silicon Valley's bloody plant burger smells, tastes and sizzles like meat

Silicon Valley's bloody plant burger smells, tastes and sizzles like meat

Impossible Foods took a high-tech approach to creating a meat-free burger that replicates the real thing. It's all designed to tempt carnivores to eat less meat. And it's set to hit restaurants soon.
by Lindsey Hoshaw

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Appetites: The real taste of the Twin Cities

What represents the real taste of the Twin Cities? That's the question Minneapolis Saint Paul Magazine's Dara Moskowitz Grumdahl set out to answer for her recent piece for the website Serious Eats.
by MPR News Staff

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A map of where your food originated may surprise you

A map of where your food originated may surprise you

A new study reveals the full extent of globalization in our food supply. More than two-thirds of the crops that underpin national diets originally came from somewhere else -- often far away.
by Jeremy Cherfas

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Appetites: Eating your way down the Green Line

Appetites: Eating your way down the Green Line

James Norton's The Heavy Table is undertaking a project to review 75 independent restaurants and bars along the Green Line in St. Paul.
by MPR News Staff

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Kill the culture of cool kale, food critic says

Kill the culture of cool kale, food critic says

Mimi Sheraton first praised kale in the 1970s as restaurant critic for The New York Times. Her article might have helped make kale cool today. Now Sheraton says she hates the vegetable.

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FDA guidelines target the sodium hiding in our diets

FDA guidelines target the sodium hiding in our diets

Most of the salt we consume is in our food before it hits the table. So the FDA is leaning on the food industry to voluntarily reduce sodium in dozens of processed foods -- from bakery goods to soups.
by Allison Aubrey

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Appetites: Magnus Nilsson's 'Nordic'

Appetites: Magnus Nilsson's 'Nordic'

Renowned chef Magnus Nilsson is in Minnesota this week for the debut his exhibit at the American Swedish Institute called "Nordic: A Photographic Essay of Landscapes, Food and People."
by MPR News Staff

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Appetites: The case for goat meat

Appetites: The case for goat meat

Author and chef Beth Dooley says goat is the most popular meat throughout the world, and it's the most sustainable.
by MPR News Staff

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Coming soon to a packaged food near you: the 'added sugar' label

Coming soon to a packaged food near you: the 'added sugar' label

The Food and Drug Administration has brushed aside industry objections and will require food labels to disclose how much sugar has been added to packaged food.
by Dan Charles

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Breaking down the science of picky eating

Breaking down the science of picky eating

What makes us dislike certain foods? And why is everyone so concerned about what you're eating, anyway? An anthropologist who has studied the topic helps answer our questions.

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