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Food and Drink

Farm bill is mixed news for organic growers

Farm bill is mixed news for organic growers

The 2008 farm bill designates more resources to organics than ever, but organic growers won't find relief from one of their thorniest problems: renting land.
by Sea Stachura

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Tasty invasives

Tasty invasives

The Eloise Butler Wildflower Garden and Bird Sanctuary in Minneapolis is asking for public help to get rid of an invasive plant.
by Brandt Williams

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The world of wine

The world of wine

From Merlot to Mourvedre, Chardonnay to Chenin Blanc, wine writer Mike Steinberger has it covered. He joins Midmorning to answer your questions about wine.

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Author argues for a new relationship with food

Author argues for a new relationship with food

Author Michael Pollan argues that we could be healthier and kinder to the planet if we would simply seek out food that is "real" and not processed. And he says nutrition-oriented eating can actually turn out to be bad for us.

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'Madness in a bottle' makes a comeback

'Madness in a bottle' makes a comeback

For the first time in nearly a century, absinthe is legal in the United States. That means Monday you can party like it's 1899.
by Nikki Tundel

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The year in food

The year in food

In a year that saw several Twin Cities restaurants close their doors, one food critic says there is reason for hope. Rick Nelson talks about his favorite new restaurants.

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No loafing for this Minneapolis baker

No loafing for this Minneapolis baker

Solveig Tofte, the head baker at Turtle Bread Company in Minneapolis, is training for the "Olympics of Baking."
by Greta Cunningham

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A chef's quest for authentic food

A chef's quest for authentic food

Anthony Bourdain travels the world seeking the most delicious food experiences. He talks about what the rest of world eats, and what makes up the perfect meal.

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Turkey Confidential

Turkey Confidential

Splendid Table host Lynne Rossetto Kasper's annual Thanksgiving cooking hotline. She calls it "live culinary triage."

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Future of food: vaccines with a peel and printable sushi

MPR's Tom Crann talks to futurist Cecily Sommers about how tomorrow's food is being engineered today. Sommers says a banana a day could soon keep both the doctor and diseases away.

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