Authored by Rachel Bowers, UMN Public Health and Nutrition Minneapolis was built by grain. Once known as the “Flour Milling Capital of the World” the mills around St. Anthony Falls produced enough flour to bake 12 million loaves of bread a day. The Washburn A mill, which now houses the Mill City Museum, and the… Read More →
By Dustin Nelson, Meet Your Vegetables Nutrition Intern Fat is an important nutrient for the body. It is critical for proper growth and development and maintaining normal health. Fat has a whopping 9 calories per gram which the body uses as stored energy. Fat also acts as an insulator for tissues, a cushion for vital… Read More →
by Market Chef Jenny Breen Serves 10 to 12 I invented this recipe because I really wanted a cool summery grain salad, but something besides quinoa tabbouleh (nothing against that wonderful dish, but there’s more to life than mint). It is a joy to cook with sesame oil–its nutty flavor stands up to cooking and… Read More →
By Miriam Weiner, U.S. News The days of sit-down lunches appear numbered. Americans are succumbing to a more fast-paced life, and the only way for vendors to catch up is to put meals on wheels. From Minneapolis to Atlanta, New York to Los Angeles, the food-truck craze has swept our nation off its feet, with… Read More →
By Brenda Langton, spoonriver restaurant Serves 6 – 8 Ingredients: 2 15 oz. cans black beans, drained and rinsed, or 3 cups cooked beans (make sure to sort through beans before cooking and remove debris) 4 cups vegetable or chicken stock 4 cloves garlic, chopped 1 onion, diced 1 Tbsp. olive or vegetable oil 2… Read More →
