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What’s Seasonal: Sautéed Ramps at Lot 2
It’s ramp season! A ramp (you’ll recall from our article last April) is a spring vegetable that looks like a scallion with two large leaves instead of thin green stalks. Ramps are typically foraged rather than planted, and they’re one of the first fresh veggies to appear in the spring.
Fast Casual Goes Local at Dos Toros Taqueria
Now that more chefs are realizing the flavor potential (and marketing potential) of local/seasonal menus, there are plenty of options for locavores looking for a great meal. What we can’t always find is a great casual meal, something we can pick up between school and soccer practice, or on our...
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What’s Local: Deviled Eggs from Feather Ridge Farm at Goat Town
An egg is one of the foods that is most different when it’s fresh and local. You can tell as soon as you crack one open: the yolks are bright orange, the whites fluffy and strong. A fresh local egg from happy hens isn’t just a vehicle for cheese and...
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Sustainable By Southwest: Where to Eat Local in Austin
li { list-style-image: url('/images/global-bullet-star.png'); }If you’re a musician, filmmaker, or tech nerd, chances are you’re headed to Austin, TX this week for South By Southwest (SXSW). The conference/festival/juggernaut runs from March 9th to March 18th and will draw more than 20,000 people to Austin for 10 days...
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Locally Grown or Locally Made? How local is local enough?
Eating local is important to me: it improves the quality of the food I eat, it puts me in touch with the seasons, and it keeps my food dollars in the local economy. But sometimes, I find myself on what you might call an eating tangent. I’ll be strolling through the Brooklyn Flea or a specialty store and see locally...
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An Accidental Radical
The dinner table of my Minnesota childhood was not a place for making statements. Some nights we had spaghetti with Prego sauce and a salad; other nights we had Shake ‘n Bake chicken, or tacos, maybe a roast from the Crock Pot. There was always at least one fruit or vegetable...
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What’s Local: Wild Rice Burger at Common Roots Café
When people think of Minnesotan foods, they often think of lutefisk, foods-on-a-stick at the State Fair, and the infamous “hot dish” (that’s casserole to the rest of you). But Minnesota’s food culture began long before both the State Fair and the waves of Scandinavian settlers arrived in the 1850s. In...
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What's Seasonal: Cocktails at Back Forty
Eating seasonally isn’t just trendy—for much of history, it was a way of life. Before refrigeration and widespread shipping, people ate whatever was growing within traveling distance of their homes. During the winter months, they depended on the kinds of food that could be preserved. They salted pork, kept root vegetables in the cellar, and they used alcohol. Lots...
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Turkey Dealers: When butchers disappeared, did restaurants fill the void?
We’ve all heard what it was like in years gone by: you bought your meat from the local butcher one cut at a time, carefully wrapped in paper by hands as thick as steaks. But as American cooking habits changed (to involve, generally, less cooking) butcher shops have disappeared across the...
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Dinner from the Heartland: Fine dining meets local food market in downtown St. Paul
Living in New York City, it’s easy to get lulled into thinking that NYC is the center of the food universe. Of course, we do have some of the best restaurants in the world here, but it’s a mistake to think that the rest of the country is full of culinary bumpkins who survive on Budweiser and Hot Pockets. Beyond...
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