Hello everybody! Welcome to today’s Twitterview with @FatimaOlive, a contributor to #TCStyle for @MNMOmag. Lets get rolling!

Fatima:    Hi Joel !

@FatimaOlive Is Tweeting from a commercial shoot today. How’s it going so far?

Fatima:    It’s always fun to be on set.

To start of with. Please share a little about yourself. Where you grew up and what kinds of things interested you.

Fatima:    I am originally from Miami FL. I grew up watching my older sister do her makeup and hair and I was mesmerized

I also was interested in theatre pretty early on. Both onstage and backstage.

I even remember doing photo shoots with my Barbies.

in a way I still play with Barbies. They are just alive now.

There’s a joke in there somewhere, but I’ll leave it alone. So what kind of schooling/training did you get?

Fatima:    Thanks for leaving that one alone!

I went to college for theatre, and I love being backstage just as much as being on stage.

Creating a character really starts back stage with hair and makeup.

I attended cosmetology school as well

Working in salons really helped me put the techniques I learn into practice in a more suttle way.

The fun part of getting ready is in a way creating a character.

Okay. So do you work for a company or do you hire yourself out to other businesses?

Fatima:    I don’t work for any companies, but I consult and do product development on a freelance basis.

I am also represented by @utopianyc for my print and commercial work

Good for you! :) So are there any trends right now that you don’t like? What’s a common mistake people make w/makeup?

Fatima:    My approach with makeup is less is more. A common mistake is to not spend enough time perfecting the skin

if the skin is flawless (or appears that way) you need less of everything else.

I also think you need to be open to change.

Just because something worked in your 20s doesn’t mean it’s going to work in you’re 30s

but it may work agin when you’re 50……

as for trends right now I LOVE bright #red lips!

Good suggestions! Lets get to your #TCStyle work with @MNMOstyle. How did the 2 of you get working together?

Fatima:    I worked on a makeover shoot @MNMOmag with @MNMOstyle and we hit it off. Katie is fabulous!

We had such a great rapport, and I love sharing what I’ve learned through my work with women.

@mnmostyle invited me to contribute to the blog. It’s so much fun.

We have a great team #MNMOtv

Joel:    And @MNMOstyle appears to be making some #BabyNews as well. :) Thanks for your time today, and keep up the good work!

Fatima:    My pleasure!

[Interview was conducted on July 26,2012]

Welcome #MNMOtv followers! Today’s Twitterview is with Molly & Tracy, owners of the @KitchenInTheMkt. Lets roll!

Morning @JoelECarlson - thanks for having us!

Great! To start off, what kind of experience do you both have that made starting this business a no-brainer?

Tracy:    Molly owns a catering biz that’s been @midtowbglobal for 4.5 yrs in the prior version of KITM…so we knew the shared space worked

I (Tracy here) do biz dev/mktg consulting + worked with Molly and MGM on their strategic growth plans; lots of oppty here.

and we share a passion for food, entertaining…and wine.

(from here out, we’ll start with T or M so you know who’s talkin’)

That makes sense. For those unfamiliar with your kitchen concept, can you explain what you offer?

Molly:    We are a shared commercial kitchen space., cooking school and small kitchen wares shop. In a nutshell….awesomeness. ;-)

Our shared kitchen space houses 24 different businesses (caterers, food trucks + food mfgrs) that do not need space full time.

Could you handle more food trucks/caterers at this time? Paying for space & time I’d assume?

Molly:    We can most definitely welcome more caterers + food mfgrs! Food trucks are full at the moment, but we have a waiting list.

Tracy:    To clarify, our lease is based on days of use in the kitchen, not hourly. So, the rent reflects avg # of days needed per month

It’s good to be busy! :) What kinds of classes are offered, and have you done any cookbook launch events?

Tracy:    We ARE busy! We have scheduled cooking classes avail to anyone who wants to register (http://bit.ly/NzL2u6) as well as Private.

Private classes are great for corp team building, bachelorette/bridal parties, bday parties for kids + adults. They’re hoppin’!

We’re a little unique as about 95% of our classes/events are hands-on IN the commercial kitchen. A unique experience for guests.

People love to jump in here, grab an apron and commercial-sized pot and crank up the BTUs. Makes for a fun, interactive event.

And we’ve been lucky to host some of the best resto chefs in the cities – JD Fratzke was just here last night! #chefsnightoff

Indeed, cookbook authors @FoodforMyFamily + @michaelnatkin recently launched books here w us – love that!

The talented @FreshTartSteph of #TCTaste has also been involved with some classes too! Are beginners welcomed?

Molly:    We encourage all levels of skill..the only requirement is to have fun! (And not chop off your fingers)

Tracy:    @FreshTartSteph + @ScottPampuch are doing a great series called #provisions w us. Learning to “manage the bounty” in tasty ways.

What are some of the dishes that people have been taught how to make? Do you sell food from your space?

Molly:    Well, we’ve made everything from curry to artic char noodles with Chef Michael DeCamp @youngchef2 !

Molly:    Our most popular class is Cooking the Market. We tour @MidtownGlobal and make up dinner on the spot w/ ingredients available.

Molly:    It’s always an adventure with the Cooking the Market class!

Molly:    We have a small selection of rotating food items; we just got in some fermented pickles from one of our tenants!

Good to know! What are some of the upcoming classes focusing on? Is expansion possible? St. Paul?

Tracy:    Classes coming: #cookthemarket, #chefsnightoff (super fab fall sched!), #wineoclock run each month + lots of others. check site!

Tracy:    Expansion. great question…possible, hopefully, maybe? we’ve definitely got some big ideas cooking….

@KitchenInTheMkt Is located in the @MidtownGlobal market. What are your general hours of operation?

Tracy:    Our hours vary a bit due to classes/events but generally 10am-6pm M-Th + Sa. 10-8 Fri. 11-6 Su. Sometimes later.

Joel:    Thank you both (Molly & Tracy) for your time today and for offering a great service to the community!

Molly & Tracy:    Thank YOU both @MNMOmag @joelecarlson – always a pleasure to tweet with you!

Welcome @SallyMcGraw and everyone following today’s @MNMOmag Twitterview! Lets learn about Sally and what she’s been up to.

Sally:    Delighted to be here!

Share with us a little bit about your background. Where you grew up, what kinds of things were you interested in?

Sally:    I grew up in Chicago suburbs. Back then I was very studious, but also a big performer: Singing, drama, band …

I loved writing from an early age. At 8, I had a teacher tell me I was talented. From then, pro writing was a goal.

So you new early on what you wanted to do. Where did you go to college and what did you major in? Good student?

Sally:    I went to @binghamtonu in upstate NY. Studied creative writing, which was a BLAST. Terrific program. I had a 3.9 GPA!

@binghamtonu I did learn that I suck at fiction. Ended up doing some journalism courses, which were more my speed.

Good for you! So when did you get into writing, and how did you choose to be a style & body-image writer?

Sally:    I worked as a copy editor and web producer right out of college. But I did some album reviews for http://Amazon.com

It wasn’t until I moved to MN that I wrote seriously. For local free papers. It was frustrating, tho, and I stopped

Around 2005 I kinda gave up. Then a friend suggested I blog about style in 2007, and I launched http://www.alreadypretty.com/

For me, style & body image are married. When I dress in ways that make me feel good, my body image soars. I love that.

And I wanted to share my ideas about the overlap with other women. Many of whom struggle with body image.

Share what you know or have experienced. Awesome! Who do you write for now, and any book news?

Sally:    I contribute fashion features to @StarTribune & posts to @TheFrisky, & continue my work on http://www.alreadypretty.com/

And yes! My first book is now available! Via Amazon: Book

It’s structured as a fun and accessible self-guided makeover. Non-judgmental, reader-friendly, and body-positive!

Is it new content, points from your blog or a combination of both? Were you overwhelmed by working on a book?

Sally:    I’d say that 10% is drawn from the blog, 15% from my work with individual style consult clients, & the rest original.

Working on the book while juggling writing, consulting, and various other work duties was overwhelming. But worth it!

I’ve wanted to publish a book since I was just a kid, and it’s amazing to have achieved that goal.

Oh! We’ll be having a launch party for the book @ArcValueVillage on August 17! More details on the blog soon.

Congratulations! Who would you say is the target audience for your book?

Sally:    Target audience for the book is anyone who feels excluded from traditional style guides.

Or hates being told that there are “right” and “wrong” ways to do style and fashion. The book is customizable.

I hope the book will help women see that they CAN be stylish in unique ways, and no matter their size/shape.

What are 2 simple tips you’d suggest women could apply to gain more confidence in their look?

Sally:    Find out if your body works better with skirts or pants. If you’ve been wearing one, try the other. See how you feel.

Some bodies work naturally with pants, others with skirts. Knowing which flatters your figure is key.

Tip #2 would be learn to accessorize. It takes time and practice, but it’s SO worth it! Accessories add polish.

Nearly all of my style consult clients omit accessories entirely. Until I show them how transformative they can be!

Good suggestions! To close, what can your blog readers expect from the next few posts?

Sally:    Later this week I’ll be talking about wardrobe multi-taskers – ways to use garments and accessories in unexpected ways.

And also the double-edged sword of non-conformism. Benefits to standing our and blending in, sartorially speaking.

Joel:    Good. Well thanks for your time and sharing your book release news! I hope that your launch party goes well.

Sally:    Thanks for a great Twitterview!

March 3rd 2010 was the date of the very first Twitterview (an interview conducted on Twitter) that I conducted.  The guest was Aimee Cheek, and since then I’ve done nearly 350 in total. It’s been a who’s who list of people both locally and nationally. From Andrew Zimmern of “Bizarre Foods” to Elizabeth Ries and John Hanson of Twin Cities Live.  Frank Vascellaro of WCCO-TV to Genevieve Gorder of HGTV. Rebecca Jarvis and Jeff Glor of CBS’ This Morning to Rena Sarigianopoulos of KARE 11 . Also many people in the PR, marketing and Social Media worlds, both locally and nationally known.

It’s been a great networking experience in connecting with so many great people and being able to share their stories with you, all of my social friends and followers.  My 2.5 year anniversary is coming up, so how about a little celebration to mark the occasion?  Click on the video below for details!

Chris Egert is an anchor and reporter for KSTP-TV news in the Twin Cities. He’s been in the news business for awhile, with stints in Nebraska, Florida and Washington state.

Many people look for a new opportunity as a way to “step up” and grow. Move to a bigger city or market to get more recognition, more experience and exposure.  Chris has Midwest roots, and they’ve never left him.  In this 3-part interview with Chris, you’ll find out the real and touching reason for him to pursue an opportunity to work in a newsroom in the Twin Cities.  He’ll share what his experience has been like in covering the news in different parts of the country and then share some of the things that he enjoys doing since he and his family have moved to Minnesota.  Get to know a new face of television news in Minnesota, Chris Egert.

In part 2 of the Chris Egert interview, he talks about how news is covered differently in comparing each of the news markets that he’s worked in; South Dakota, Omaha NE, Orlando FL and Seattle WA. He then talks about the responsibility of news people when covering Breaking News.

In part 3 of the Chris Egert interview, he shares what he likes to do outdoors with his family. Talks about some places that he like to eat at in the Twin CIties, and what he hopes his wife lets him purchase at some point.

Hello everyone on this “Wet Week” in Minnesota. To add some cheer, lets talk with @TJCabrera for a @MNMOmag Twitterview!

Tami:    Here!! Hello everyone!

Hi @TJCabrera! So share a little bit about your background. Where did you grow up, and did you always want to work with food?

Tami:    I was born in Chicago and moved just over border to Delavan WI at age 7. My roots are tied in both though. I grew up in food indus..

My parents had two hotels with restaurants in them. I started cooking age 6. Always loved to cook. And cheesecake was always present!

I thought I’d leave the food industry though and went to veterinary school for 4 yrs. But I missed food and creativity!

I left veterinary school to complete to a marketing and advertising degree. I moved to MN for an in house marketing job. But still..

I missed the food industry. So, I started making cheesecakes for my co-workers:) And then…

When did you come to MN, and when did you decide that you were going to have cheesecake as your business?

Tami:    I moved here 1991. I was faced with a choice and I took the road with the cheesecake…and left my job in 1996. I rented a kitchen.

NDC in St Paul offered me an incubator kitchen at an hourly rate. That truly helped! Then I decided on the wedding niche.

‘ll back up for a moment to say that I couldn’t find the kind of cheesecake I grew up with, when I moved here, so I started making.

Chicago cheesecake, much like NY Cheesecake, is dense, creamy, not overly sweet, and melts in your mouth. I missed it!

My co-workers went crazy (Shout out to ESG Architects!) so I felt there may be a need for cheesecake in the Twin Cities. So I began.

Did you have to be patient for your business to grow at first, or did it go crazy right from the start?

Tami:    I had to be very patient…and very poor :) It took me many years to grow my business. I took a part time to support my income.

And I still work the part time, lol! I think I’m still worried I need a backup plan! Ha! Starting a bakery just might the hardest ..

….business to start. Banks don’t like to loan money to bakeries, there isn’t a high profit margin, hours are long and +++licenses.

But it’s all worth it when you do the work that is your passion. I never feel like I’m “going to work”. Our customers make it fun!

Good for you in persevering! Did you start selling to the public right away, (parties & wedding) or was it restaurants?

Tami:    I didn’t have a store front til 2002, so I only sold to weddings and wholesale til then. I took all savings and put on a wedding ad!

It was a huge risk as it was a $2,000 ad in a wedding mag. It paid off. Weddings are still our no#1 niche and so fun for me to do!

I took other risks: building out 3 store fronts as well as advertising risks. You win some you lose some but I’m still standing:)

On my toughest days, I tell myself…”Tami you worried about the same things last year…but you are still here standing.”

You used to be on Hennepin Ave. When did you move from there to your current location?

Tami:    Yes, we had our largest store in Uptown. Costs of dairy, gas, taxes, licenses were high and I had 4 small children, one newborn.

Uptown store was my baby too tho! I miss that store. But I had to make a choice as costs were so prohibitive. We moved 1997 to SLP.

I miss the cafe greatly and have some ideas on how to bring retail back (wink*) one day:) For now, ppl can stop in bakery anytime!

Our St Louis Park production bakery is walk-in only but ppl can stop by anytime we are open. We carry over 100 #cheesecakes daily.

We also deliver (*Just like Pizza*) anywhere in the metro. We deliver anywhere in Midwest too. PPL can get whole cakes or slices.

They’re good too! :)  You’re probably asked this a lot, but how did you come up with the name “Muddy Paws Cheesecakes”?

Tami:    Thank you! A friend came up with it (at firm I worked) based on my love of animals and background. I didn’t think the business …

….would grow to this level. It was just a fun name we thought. Then I went to change it.. ppl spoke up saying they loved the name.

So we stayed with the name. It actually became a very brandable, easy to remember name so I’m glad I did! It sounds gooey and …

…chocolatey too I think:) I wish I had trademarked “Muddy Paws” but I trademarked “Muddy Paws Cheesecake”. Some have since…

“borrowed” my name, including a local place. Oh well. Always good to be the first:) With the name and with the product. (Take note!)

It’s a VERY memorable name. What’s the farthest one of your cheesecakes was shipped to, and what are your top 5 flavors?

Tami:    Thanks! We ship to the lower 48 states October thru April. Midwest only in summer. Farthest is CA. BUT? NY orders most! LOL!

Due to tariff laws and perishability, we can only ship in USA. We use special designed boxes with freezer packs to stay cold 2days.

Many people don’t know this but they can bring a cheesecake right on the airplane too! We will give them special packaging for it.

The funny thing is though, the security ppl always joke they need to “confiscate it”:) I’ve never had an issue flying w/cheesecake.

Top 5 Flavors: Raspberry Swirl, Turtle, NY, Chocolate Decadence, Key Lime. My fav? Espresso Kahlua! Then Coffee Toffee Carm Crunch:)

That said, we have 222 flavors….you really can’t go wrong with any:) Twitter has developed 3 flavors! 2gingers, Surly, and…

..and ginger pumpkin. We see a lot of Tweeps at the bakery. I love that! We carry 32 flavors daily but other flavors order ahead.

If refrigerated properly, and if temptation is kept under control, how long can a cheesecake last?

Tami:    Lol on the temptation! Cheesecake is best when kept 4 days in the refrigerator or 1 month in freezer. Freezer is better tho (dairy).

For restaurants, it’s perfect because there’s no waste, it’s a local product, and we are fairly priced. We pre-slice all #cheesecake

I tell people (danger danger) that they should just keep a stock of cheesecake at all times in the freezer because you never know…

We also do cheesecake parties! Many don’t know this. Groups can come in to make their own cheesecake. Great for teambuilding, events

Is a cheesecake truck a possibility? As a business woman, what’s your top goal for 2012?

Tami:    Actually, that was my wink*:) It’s in the makings right now! Money is taking me MUCH longer than planned but it’ll happen (a truck)!

My top goal for 2012 is a greater reach with the general public w/our cheesecake. That’s what we are asked most “How can we get it?”

As a business owner, I also hope to delegate more. I tend to do too much and spread myself thin. By delegating, I can do MORE.

Joel:    Thank you so much Tami for your time time and comments today! You’re a good example for biz owners to not give up!

Tami:    Thank you Joel! It’s the people that keep me going! Thank you for having me as a guest! This was fun! :)

Bar area

Primebar isn’t just another bar that has been added into the Minneapolis Uptown area bar scene. This isn’t a Friday’s, a Ruby Tuesdays or an Applebees.  Primebar is an upscale bar and eating establishment.

Primebar is not a stand alone location, it is a chain, with other locations in Chapel FL, Chicago IL and Dallas TX.  Even though it’s a “chain”, it is going to focus on being “local”. One was it’s doing this is by it’s beer selection of beers. They have a selection of over 60 beers, so your sure to find one that matches your unique palate.

The Minneapolis location is in the former Il Gatto space in Calhoun Square.  It has great wall of windows facing Lake Street, sure to be a great place to eat and people watch. Another seating area that it has is a more dimly lit and intimate eating area. Both areas surround a very large bar area in the center of space. You won’t see “Norm” chatting at the bar with Cliff Clavin here.

Besides the broad selection of beers, featuring local beers as well, they plan to feature local food also, with plans to feature some locally farmed grass-fed beef.  Executive Chef Sean Sherman has a great deal of experience opening restaurants.  Having lived and having been a cook in Minnesota for several years, he brought his cooking skills with him as he traveled to different areas of the world, assisting with various restaurants as they developed. His most recent stint was in Montana, opening a few restaurants there that focused on locally sourced foods.

As with any new restaurant, primebar will grow and develop to meet the needs and tastes of those that frequent it. The next time that you are in the Uptown are of Minneapolis, give it a try.