By Mary Walsh, angler, member of Women Anglers of Minnesota
Since this will be a first in many years that I haven’t fished opener because the lake I live on is still iced over (Buck Lake) my top 5 Walleye Opener tips here in Itasca County on a “normal” opener would be…
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Behind the scenes: class of 2013 rehearsing for tonight’s awards ceremony. #BNC25 twitter.com/fandw/status/3…
— Food & Wine magazine (@fandw) April 2, 2013
Food and Wine magazine Best New Chefs of 2013 includes Minneapolis chef Jamie Malone of Sea Change.
WHY SHE’S AMAZING Because she’s masterfully running one of the country’s best sustainable seafood restaurants.
It has been a good year for Malone who was also nominated as Rising Star Chef by the James Beard Awards.
Travel and Leisure carries out the important task every year of determining what city is home to the best pizza. This year Chicago takes the pie in the number one spot. Minneapolis edged out San Diego for the sixth spot on the list just behind Boston.
Readers may have just discovered the Twin Cities’ array of classic and quirky pizzas: the metropolis climbed nine slots since last year. Punch Pizza, with several locations, has serious VPN (Verace Pizza Napoletana) street cred, while Pizza Luce interprets the dish more loosely, offering a “western pizza” with scrambled eggs, bacon, and peppers for brunch. The hottest newcomer is artisan-style Pizzeria Lola, opened by a Korean-American chef and featuring a short-ribs-powered Korean BBQ pizza.
via MarketWatch.
A small handful of Minnesotans took one step closer to getting a coveted James Beard award.
The James Beard Foundation announced nominees in its restaurant and chef awards categories — along with nominees in book, journalism, design and broadcast categories — this morning in Charleston, S.C.Minneapolis is being represented at the Oscars of the food world with two nominees for Best Chef: Midwest: Jack Riebel, chef/co-owner of Butcher & the Boar, and Michelle Gayer, chef/owner of the Salty Tart.
via Star Tribune.
Kudos to @deardara for her Beard Award nomination for this gem of a profile: “The Cheese Artist”: mspmag.com/Eat-And-Drink/…
— Doug Mack (@douglasmack) March 18, 2013
Congrats to the wonderful @andrewzimmern for the double JBF nomination–smart & a big heart, you are an inspiration.
— Dara Grumdahl (@DearDara) March 18, 2013
RebelMouse: What are the semi-finalists saying now?
Wisconsin won gold medals in 47 out of 81 categories
Marieke Penterman, of Hollands Family Cheese in Thorp, Wis., won the U.S. Championship Cheese Contest in Green Bay Wednesday with her Marieke Mature Gouda. Out of a possible 100 points, Marieke Gouda scored 98.31 in the final round of judging. First runner-up was Tarentaise, a semi-hard alpine cheese made by Spring Brook Farm/Farms For City Kids Foundation in Reading, Vt. Second runner-up was Medium Cheddar, made by Team Cracker Barrel Natural Cheese, Agropur Weyauwega for Kraft Foods in Glenview, Ill.
via KSTP.
Chip Walton is at it again. Here he share’s his love for home brew and 311.
@youngchef2 It’s the food of Scandinavian countries, revitalized by indigenous ingredients, created by modern and traditional methods!
— Dara Grumdahl (@DearDara) January 9, 2013
Flyover country comforts from the confines of the West Coast.
Juicy Lucy, the burger spot from chef Paul Shoemaker, is officially open to the public today after a week of soft opening service. Shoemaker, who recently closed his Malibu restaurant Savory, hopes that the popularity of the burger on Savory’s menu will translate to a successful burger-centric business model that can eventually become a chain of Juicy Lucys.
The Juicy Lucy, a burger with cheese inside the patty rather than on top, originated in Minneapolis in the 1950s. Shoemaker uses a combination of Swiss, American and brie that’s nitrogen-infused, and cooks the burgers in vapor ovens. He’s also offering salmon burgers, turkey burgers, shakes, aguas frescas and fries, which you can get plain or covered with cheese and Sriracha,” via LA Weekly.
(MPR Photo/Mark Steil)
Shoppers who buy meat produced by Hormel Foods Corp. should expect to see higher prices in the coming year, thanks to the rising cost of livestock feed, via Minnesota Public Radio News.
Hormel Foods Corp.’s profits soared to a record $500.1 million for the 2012 fiscal year, thanks in large part to its Don Miguel brand of Mexican food, via The Austin Daily Herald.
Photo: John Morrell meat packing plant by Don Graham via Flickr
“The federal government in September briefly suspended meat inspections at the John Morrell & Co. packing plant in Sioux Falls because a truck driver was beating his hogs.
“Because uninspected meat cannot be sold, Morrell had to shut down the kill line for about six hours after the early-morning incident Sept. 8. The plant processes more than 17,000 hogs on a typical day,” reports the Argus Leader.
“A Hennepin County courtroom is a long way from the dairy herds of central Minnesota. But it’s there where the issue of food safety hangs in the balance with consumers rights. Specifically, it’s about farmer’s right to sell raw milk to members of a co-op or ‘private’ food club.” WCCO
A worker sorts cuts of meat at the Beef Products Inc.’s plant in South Sioux City, Neb. Nati Harnik/AP
“Beef Products Inc. plans to file a defamation lawsuit in the wake of a publicity storm over a meat product that critics have dubbed "pink slime."
“The Dakota Dunes, S.D.-based company said Wednesday that it will announce a lawsuit Thursday. A company executive and lawyer refused to name the defendant.” KSTP
The company has previously claimed that it had to shutdown factories and layoff workers after the ‘pink slime’ discussion framed their healthy product in a negative light.
