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Fire & Flour  

This week on Twin Cities Live, we’re exploring the Modern Mill City. Minneapolis earned the moniker “Mill City” because it was known as the “Flour Milling Capital of the World” for 50 years in the 1800’s. But after World War I, the milling industry moved elsewhere and by the middle of the 1900’s, the once-booming mills were all shut down. But today, many bakers will say we’re in the middle of a bread and flour revolution in the Twin Cities. In our final installment of our special series, “Modern Mill City,” Elizabeth meets Chris Boles, the man behind “Fire & Flour,” a homemade bread baking business based in Chaska. Chris says his use of heritage wheat and a process called extended fermentation created a highly nutritious product. Chris shows Elizabeth how to shape loaves of bread in his home kitchen and shares that the secret to great bread starts with super high quality flour. His favorite flour comes from Sunrise Flour Mill in North Branch.

Bakers Field  

Minneapolis was known as the “Flour Milling Capital of the World” for fifty years back in the 1800’s when the industry was instrumental in helping the city grow. But after World War 1, the milling industry went into decline and the mills had all shut down by the mid 1900’s. This week, we’re exploring the current state of flour milling and baking in the Twin Cities in our series “Modern Mill City.”

Modern Mill City: Pumpkin Pie Brioche

For fifty years, Minneapolis was known as the flour milling capital of the world.  It’s what the city was built on.  By the mid 1900’s the mills were gone.  Today, we may just be in the middle of a flour and bread revolution and that’s why we’re exploring our Modern Mill City.

Top Secrets in the Kitchen  

Cookbook author and Betty Crocker recipe developer Mary Jane Miller shares her secrets every cook should know.

Em’s Adventures: Culinary School  

For 75 years people have been learning about food at St. Paul College’s Culinary Arts program. Cooks learn how to prepare all sorts of dishes in all sorts of environments. They learn how to do prep for small events to big banquets.

Which Olive Oil Flavor to Use  

Elizabeth visits The Olive Grove in Mendota Heights for a first ever edition of, “If you want to make this, buy that!” Owner Natalie Jaeger shares the best way to taste her selection of 55 olive oils and vinegars and how to pair them in your kitchen to create easy and delicious meals.

Em’s Adventures: Hog Farm  

TCL is going Hog Wild and Emily is taking us on a family farm in Northfield to see what it takes to keep the hogs healthy and happy.

Seattle Sutton’s Health Eating: Project REAL   Back To Top

A Brooklyn Park couple is doing something no one on the Seattle Sutton’s Healthy Eating Program has ever done. It’s not that they’re eating those meals for 6 months, but they’re documenting their journey. It’s called Project Real and we wanted to know how their doing. Angela and Steve Gritton stopped by our studio to show us how much weight they’ve lost and how they’re meals have changed!

Sneak Protein Into Your Diet   Back To Top

The United States Government recommends that 10-35% of your daily calories comes from protein. For a 140 pound, 50 year-old woman, that equates to 53 grams a day. Instead of eating the same protein-rich foods over and over, food blogger Sarah Lang shares protein-rich foods worth adding to your grocery list along with ways to sneak it in to other foods, including macaroni and cheese.

Em’s Adventure: Em works at Hackenmueller’s Meat Market   Back To Top

Hackenmueller’s Meat Market in Robbinsdale has been around for more than 120 years. It has been Gordy Lindenfelser who has been the face of the business for more than thirty years. Gordy’s personality is as big as his customer base. He attracts folks from all over the cities.

Shrimp on a Stick   Back To Top

Cooking for Dads host, Rob Barrett, prepares a dish that he says will be the next great fair food!

Special Minnesota State Fair Beer and Food Pairings   Back To Top

Alice Seuffert, creator of Dining with Alice, is a State Fair junkie.  She comes every year, enters contests, and checks out all the new stuff.  There are quite a few things that you’ll find only at the State Fair.  That includes some wild and wacky beers!  Alice shares her picks for fair beer and food pairings!

Fair Food Favorite: Chris Egert   Back To Top

Five Eyewitness News Mornings anchor, Chris Egert took our cameras along for his morning meal at the fair.  His go is the breakfast burrito from The Mexican Hat located east of Chambers and south of the Grandstand.

Fair Food Favorites   Back To Top

Stephanie March, Food and Dining Editor of Mpls.St.Paul Magazine, eats her way through the fair every year.  In fact, the first day of the fair, she ate all the new foods the fair has to offer this year.  That’s 34 new foods! 

New Foods at the Fair   Back To Top

There are over 30 new foods to try at the fair this year.  Brienna Schutte from the fair introduces us to some of the new foods and puts Elizabeth on the task of tasting a few!

Good Company: Corn Roast Stand   Back To Top

The Corn Roast Stand at the Minnesota State Fair has been around since 1985. When it first started, it was Brad Ribar that believed it would be a big fit from the start despite some nay Sayers. Today, around two hundred thousand ears of corn are sold during the run of the fair.

Be Well with TCL: Brody’s 579 Gluten Free Muffins   Back To Top

Imagine never being able to eat a cookie, donut or muffin ever again. A small percentage of the population, about 1%, can’t. That’s because they’ve been diagnosed with something called Celiac Disease. And even though it doesn’t affect a large number of people, being restricted at the dinner table or at a restaurant can be challenging. In this Be Well with TCL, Kelli Hanson shows us how one woman hopes to change that, with an idea inspired by a 9-year-old boy.

Riverplace Market   Back To Top

Riverplace Market in Northeast Minneapolis is the twin cities’ newest farmers market. It’s open near Hennepin Avenue and Main Street from 3-7 p.m. every Wednesday. It sits right on the cobblestone courtyard at Riverplace.

Summer Harvest for Kids: Food Group   Back To Top

The 6th Annual Summer Harvest for Kids Fundraiser and phone bank helps raise money to fight hunger. Hundreds of thousands of Minnesota kids get reduced –price meals or even free meals during the school  year. Once summer hits, many of those kids don’t have the opportunity to get those meals.

Good Company: Jimmy’s Salad Dressings and Dips   Back To Top

Stewartville, Minnesota is a small town just twelve miles south of Rochester. It’s also home to a family run company that has made its mark in Minnesota and in seventeen other states.

Using A Grill Instead Of Your Oven   Back To Top

An oven is for pizza and brownies, right? Not so fast - you can use your outdoor grill instead! Our friends from Patio Town show Elizabeth how easy it is to use a grill instead of your oven.

Good Company: Tommy’s Tonka Trolley   Back To Top

For 17 years, Tommy’s Tonka Trolley has been a staple in the west metro. But it wasn’t until about 12 years ago that things really started to take off with Tommy Drummond’s business. Tommy sells Sebastian Joe’s ice cream, but that’s not the only thing that attracts people summer after summer.

Good Company: Minnesota Nice Spice   Back To Top

Debb Masterson has always been a foodie and she has always loved tinkering with different spice blends, but it was when her sister needed help that she decided to start her own company. Her sister, Lucy, spends her days at the Interact Center for Artists with Disabilities in Minneapolis. When Debb found out that Interact needed some financial help, she decided it was time to help. Deb started Minnesota Nice Spice. A portion of proceeds go to help Interact.

3 Creative Chopped Salads   Back To Top

It’s the season of the salad and Co-owner of Kafe 421 and creator of A Pinch of Lemon, Antigoni Sander, shows us why it’s so important to let your salt and sweet ingredients sit before adding oil to the dressing.  She shares recipes for a Tex Mex Chicken Chopped Salad, a Minnesota Chopped Salad, Upper West Side Chopped Salad.   

Good Company: Schwan Food Company   Back To Top

Schwan Food Company started in March of 1952. Marvin Schwan and his family ran a local dairy. Business was struggling. So, Marvin packed his 1946 Dodge panel van with dry ice and ice cream and drove around selling it to families. He sold all fourteen gallons. Marvin was just 23 years old and he was on to something.

Food Network Star Contestant   Back To Top

Woodbury resident and General Manager of Nadia Cakes in Woodbury is going head to head with some of the best chefs around the country as Erin Campbell fights for the title of Food Network Star.  Season 12 starts on Sunday at 8PM.  Erin stops by the TCL kitchen to talk about her experience and give us some graduation dessert ideas. 

Minnesota Monthly’s Grill Fest   Back To Top

There is no doubt that this time of year brings out the grills.  You can smell the grilling going on in the air!  Minnesota Monthly is celebrating with their annual Grill Fest.  Joy Summers, Minnesota Monthly’s Food Editor, shares her favorites from the event. 

Farmers Market Trends   Back To Top

Spring is here and that means that farmers markets all over the Twin Cities are opening up for their regular season hours.  You’ll have fresh produce and flowers and your fingertips!  We’ve brought in our farmers market pro, owner of Golden Fig, Laurie Crowell, to share what trends she’s seeing this year! 

Ramp Pesto Pasta w/ Shrimp   Back To Top

The first sign of spring is here, ramps are sprouting up around the Twin Cities.  This culinary delicacy has a short season that many chefs take advantage of.  Private Chef, Justin Davis, shows us how to make a ramp pesto and pairs it with pasta and shrimp.

Blender Banana Bread   Back To Top

Banana Bread is a Minnesota classic!  The first recipe in the US was published back in 1933 by Minnesota’s own, Pillsbury.  But The Cooking Mom, Amy Hanten, says she has the best banana bread recipe EVER and her secret is a blender!