Maybe you’re a die-hard fan of chocolate or vanilla ice cream. Zach Vraa is more of a caramelized-Cheetos-in-buttered-popcorn kind of guy. Vraa launched A to Z Creamery in 2020 after

Many Twin Cities food manufacturers have cut their teeth in the local farmers market circuit, but few have risen to the heights of Maazah, the chutney brand founded by sisters

The culinary idea behind Razava is to recapture the nutritious, time-intensive purity of handmade sourdough. The geographic idea is to join the commercial comeback of Grand Avenue, injecting ideas that

Shawn McKenzie stands as one of the region’s most respected bakers, earning the national finalist nod for the 2023 James Beard Outstanding Pastry Chef or Baker. Following the sunset of

Matt Joyce saw a gap in the grocery store dip section—and an opportunity for toum, a traditional Lebanese garlic sauce he grew up with. Now, after a decade of research

Hormel is known for SPAM and its Austin, Minnesota, headquarters. The Fortune 500 food company’s late-1800s origins tie it to the region’s farmers, but it has gradually moved its center

For the three founders of Minneapolis Cider Co., pivoting has been a part of the business since the jump—it’s how they wound up with four pickleball courts and crêpes from

When Scandinavian royalty comes to town, they call Brooke Faudree to cook dinner. A French-trained chef from the esteemed Institut Paul Bocuse, Faudree specializes in full-service, bespoke dining events that

While many parlay their passion for food into a restaurant or product development, Lauren McNamara has always been interested in how food gets on the shelf. In middle school, she

The heirloom apples from the Keepsake orchard in southeastern Minnesota’s Cannon Valley contribute to what many regard as the state’s—some say the nation’s—best dry cider. Made with wild yeast, bottles

Chris Montana wasn’t initially aware that his Du Nord was the first Black-owned distillery in the U.S. In the wake of the pandemic and the social upheaval after the murder

“I think this all came out of my tinkering with fermentation in breads,” Phil Farzanegan explains, describing how he came to be an ice cream chef. The creative force behind