Are you thinking of Spring today? The @MNMOmag guest are the owners of @sweetlandorchrd in Webster MN, Mike & Gretchen. Lets go!

Gretchen:    Thanks for thinking of us today, @JoelECarlson. For once, we’re in the position of waiting for spring to catch up to us!

How do things look at the orchard this year? Is the late Spring causing any ill effects?

Gretchen:    We’d take this spring over last spring anytime. A nice & slow warm-up doesn’t put apple blossoms at risk like last year.

. . .not that the trees are close to blossoming at all! They’re definitely biding their time, but they’re going to love this weekend

All of the cold this winter was great too for (hopefully) reducing the insect pest population. Orchardists are happy this year!

When did the orchard get started, and what did you first start with as a crop?

Gretchen:    This is our 4th spring at the orchard, but we bought it as an orchard (fka Bob’s Bluebird Orchard)

Ave. age of apple trees is 15 yrs, but one is 35 years old and others are, well, one day old now. We also have pears and plums.

 How old do the trees have to be in order to provide usable fruit?

Gretchen:    That gets kind of technical, but it depends on the rootstock. Apple trees can be standard, semi-dwarf, and dwarf.

The bigger the tree, the longer to production. Standard = 10 yrs, semidwarf = 5-6 yrs, dwarf = 3-4 yrs.

We plant semidwarfs because they seem to do best in our soil. Many orchards plant dwarfs; they’re also great for home orchards.

Pears and plums take longer to bear, thus the saying “pears for heirs.”

On a good year, what kind of volume of fruit can you get from your trees? How many acres do you have?

Gretchen:    Volume is another case where rootstock matters. For example, a standard tree could produce 20 bu/yr while a dwarf, more like 2 bu.

We’ve got 5 acres of trees (15 acres of wetlands and woods) & a variety of rootstock, so a good year for us would be 2500 bu.

But we also go to @fultonmarketmn & @kingfieldmarket & Bloomington in Sept & Oct.

How do you sell your fruit: farmers market(s), online or can people come to pick on-site?

Gretchen:    We love to have people down to the orchard to pick. We’ve got a pretty quiet operation with dogs and chickens for entertainment.

We’ve also started selling hard cider at the orchard, so that’s fun too. Folks pack a picnic and spend a little time in nature

When are you typically open for customers to come and pick?

Gretchen:    We’re open for picking on Sat & Sun in Sept & Oct. We’re a small operation — it’s us & our folks & a few friends.

For people thinking about coming to pick this Fall, what varieties of apples, pears and plums do you have?

Gretchen:    Oh my, so many varieties. We’ve got the standard MN favorites (Honeycrisp, Haralson, SweeTango, Sweet 16, Keepsake, Honeygold) . . .

But some fun ones too: Scarlet Surprise for novelty, Bonnie Best for pie, and Wolf River for size. Any plum or pear is amazing

@slklug took a great pic of Scarlet Surprise last year: http://farm5.staticflickr.com/4106/5069637708_1216b10d01_z.jpg …

What made you (Gretchen & Mike) decide to buy an orchard? Would you change anything after gaining 4yrs of exp?

Gretchen:    We wanted to live in the country — and not have to commute to the city. We love living our here, growing apples, raising chickens.

But market farming is tough and our families have done a ton for us.

That’s one reason we’re getting into hard cider — to make our operation more sustainable.

And we’re doing this too because we love to eat good food and we love growing good food.

Any plans for the future of other things you could add to your business?

Gretchen:    Future directions? Well, cider-making’s like winemaking in terms of gaining experience over a lifetime.

So we anticipate we’ll spend a lot of time refining our cider-making craft.

Honestly, it will be a joy to concentrate on growing trees and fermenting cider, and doing both the best we can.

Joel:   Sounds like you have good plans! Thanks to both of you for sharing your story today on #MNMOtv. Enjoy Spring! :)

Gretchen:    We’re lucky to be doing what we love! Thanks for inviting us to chat today. We think we’ll all finally get to enjoy spring soon!

Interview conducted on April 24,2013.

Welcome everyone to the @MNMOmag Twitterview with @MossEnvy co-owner, @ryanpaulnorth, Ryan North.

Ryan:    Hello @JoelECarlson Hello everyone!!!

How about that weather! :)

Explain what moved you to open the store first Ryan.

Ryan:    Moss Envy grew out of 2nd store “Twin Cities Green” which grew from our first shop “Re Gifts” It was actually my wife (Tina’s) idea.

We wanted to be our own bosses and start a business that somehow gave back to the world!

#recycled #reclaimed #natural #organic products… a lot of locally made items too. Fair trade too!

Tina and I are actors by trade… we met doing the show “Tony n Tina’s Wedding” together #historyofmossenvy

What was the business plan as to the types of things that you would offer to customers?

Ryan:    Building trust was paramount! A lot of people R becoming more concerned about the items they use on their bodies and in their homes

people want to avoid their exposure to toxins and junk… we do the research, find products, and sell them at @MossEnvy

We are a lot like an #ecofriendly department store! A bit of everything! Gifts, decor, kitchen items, baby stuff, furniture…

…building materials, mattresses, bath and body products, cards, purses, jewelry… all recycled, reclaimed, natural, or organic.

 Are products that are #recycled #reclaimed #natural and #organic much more expensive then if they weren’t?

Ryan:    Our products can be more expensive, but a lot of customers are very surprised at our value! Eco doesn’t always = spendy.

sometimes buying with a sustainable mindset saves money in the long run. Buy it right the first time!

you also have to look at the OTHER costs. Costs to your body, costs to the environment, the cost to the person who made the product.

Can people bring things to you for you to sell or to use in trade?

Ryan:    Sometimes we work w/local artists to have their works on consignment, but we usually like to buy outright. We usually don’t barter.

This summer we are looking for visual artists and musicians for our Summer Arts Series! http://www.mossenvy.com/sas

Moss Envy has a strong commitment to MN’s talented pool of creative folks! You’ll find many Made in MN products on our shelves!

What are some of the #HotTrends in #EcoProducts globally and at your store right now?

Ryan:    During the recession there was a shift away from “save the earth” to “save me.” Eco consumers’ focus has turned personal. But…

when you focus on doing right by your body, you’re often making choices that honor our environment. EXAMPLE: #organic body products!

less chemicals, fewer ingredients, fewer resources being used is good for our bodies and good for the planet!

There’s also a big trend to shop locally! Support the mom and pop shops in your neighborhood! #shoplocal

Happy #EarthDay weekend BTW! This is like a big holiday for @MossEnvy!

For a product to be labeled or branded as #organic, what rules or guidelines are there for manufacturers?

Ryan:    The USDA is the biggest “stamper of approval.” But there are others: here’s a link to an article: http://goo.gl/1J3gA

organic.org/articles/showarticle/article-201 … #MNMOtv Here’s another article to learn more about #organic labeling. You have to read and educate yourself!

Online, we use a system of eco labels that help identify what is special about our products: http://www.mossenvy.com/Articles.asp?ID=142 …

Are your running any specials or deals right now? With Spring right near (hopefully), what should people think about now?

Ryan:    #EarthDay is on Monday so we are currently running our 20% Off Earth Day Sale thru Monday! Some GREAT deals right now at @MossEnvy

You can find out details on our sale at http://www.mossenvy.com/earthday  #EarthDay #Sale

If you’re shopping online (http://www.mossenvy.com ) you’ll want to use coupon code: EARTHDAY at checkout to get your 20% off!

If Spring ever arrives… people want to get out side and staying hydrated will be important! We sell these great glass waterbottles

Glass water bottles are awesome because there is no leaching or bad taste! Here’s a link to check ‘em out: http://goo.gl/9GGye

More like DREAMING about Spring. Geez! It’ll come… I’m SURE of it!

People can also start thinking about SPRING in MN by checking out the May issue of @MNMOmag right now! – http://www.minnesotamonthly.com/media/Minnesota-Monthly/May-2013/

In addition to shopping online, where can people find your physical store in the Twin Cities? What are your hours?

Ryan:    Yes, @MossEnvy DOES have a storefront! It’s at 3056 Excelsior Blvd, on the West side of MPLS. Near Lake Calhoun and WholeFoods.

@MossEnvy is easy to find! Link to http://www.mossenvy.com/directions  to find us! We have our own parking lot right in front!

@MossEnvy is open 7 days a week! Mon-Sat from 10-7 and Sun from 12-5. 24 hours at http://www.mossenvy.com

Joel:    Thanks for all of your history and sharing what people can find at your store today Ryan. Have a great weekend!

Ryan:    Thank you @JoelECarlson & @MNMOmag I hope you enjoyed learning a bit about @MossEnvy Happy #EarthDay to everyone!

Interview conducted on April 19,2013.

Hello to everyone in snow covered Minnesota! Today’s guest is Maria Driscoll of @ParkaMpls, an appropriate Twitter handle for today!

Maria:    Yeah it’s snowy. I can’t tell if it’s Christmas or the worst/best April fools joke ever played.

In addition to handling the Twitter account, what else do you do there Maria?

Maria:    I’ve worked with @DogwoodCoffee for about 3 years and was excited to see them expand with Rustica and @Victory_44

I love coffee so I have been working the AM, meeting new people and preachin’ the good word of coffee.

Not to mention we have just started serving a stellar breakfast at 9!

Share how the concept of Parka came about and when it was that you opened the doors to the public?

Maria:    It is a collaboration with @DogwoodCoffee @Victory_44 #Rustica all of which put a lot of effort and passion into their crafts

creating a space that highlight each one of our strengths and skills.

We had a soft opening for friends and family then got the ball rolling pretty quick about the end of January.

Any thought behind choosing Longfellow neighborhood as the area to open in?

Maria:    Longfellow is such a great up and coming neighborhood where businesses around us share like-minded views

@ForageModern_MN was nice enough to let us be roommates and also helped furnish our dinning room with local designers

having met quit a few people from the area, its safe to say we are all excited to see this neighborhood grow

For people that don’t know, what’s your address and hours of operation?

Maria:    Tuesday-Friday 7-10 and the kitchen is open from 9-3 and 5-10. Weekends 8-10 with the kitchen having the same hours.

the address is 4021 East Lake Street where I will be workin’ the coffee and breakfast crowd!

What element from @DogwoodCoffee @Victory_44 and #Rustica are on the menu?

Maria:    I think @DogwoodCoffee #Rustica and @Victory_44 can all be seen quite well in our desserts.

From Coffee and Doughnuts to Cookies and Bars.

Pastries and bread from our dear #Rustica each day. As well as @DogwoodCoffee used in various meat rubs, mustards etc,

@Victory_44 Chef brings his talent and flare to the trational Midwestern home cookin’

Since you mentioned it earlier, what are some of your most popular breakfast options on the menu?

Maria:    the biscuits and gravy are to die for (I just love gravy). Also the Benedict is amazing with a yuzu kosho Hollandaise

Ants on a log french toast with #Rustica ‘s multigrain bread (delicious)

Oh! and I almost forgot- Breakfast Fries! french fries topped with a couple fried eggs and dressed in delicious gravy

What’s popular at lunch time, or right about now for some people? :)

Maria:    We have a really amazing Kale salad with baked kale, roasted grapes, compressed apples, sprinkled with a bit of chevre

Mom’s Meatloaf Sandwich a great lunchtime meal. It comes with a cute basket of fries and icebox pickles.

My favorite- the Hot Beef. Set on toast, brown butter mashers, melted leeks, topped with gravy and fried leeks. YUM!

or you can take it easy with a bowl of onion soup or a tempura battered shrimpwich.

For your evening crowd, what drink options do you offer to your customers?

Maria:    We have @indeedbrewing on tap with Day Tripper, Midnight Ryder, and the current seasonal Burr Grinder

Burr Grinder is a collaboration with @DogwoodCoffee and @indeedbrewing to create this unique coffee beer

We also have red and white wines some of which are from here in the Midwest. And of course bottled beer.

We have a few larger bottled beers that are great for sharing!

To end today, in the length of 1 Tweet, why should people come and check out your place?

Maria:    One stop Midwest shop, minus Nana’s ugly sweatshirts. Great coffee, bread, and food…the people aren’t so bad either.

Joel:    Thanks Maria for your time and comments today! Have a good weekend.

Maria:    No problem. Thank you! Hope to see you in soon.

Lets welcome @ChefJasonRoss as today’s @MNMOmag Twitterview guest. He’s a chef, teacher & restaurant/product development consultant.

Jason:    Hi there.

Welcome! This Saturday & Sunday is the @MNMOmag #ChefChallenge at the @MallOfAmerica. Have you been a judge before?

Jason:  this will be my 4th year judging and my 3rd out at the @mallofamerica rotunda.

For people NEW to the #ChefCallenge, what can people expect to see, smell and experience?

Jason:    Well, big crowds, crazy food combinations, hi pressure, this year @MarielHemingway. So fun time.

That’s right! @MarielHemingway is going to be a #ChefChallenge judge too. What’s your approach to judging?

Jason:    I look for timing, use of secret ingredient, creativity, presentation, and in the end, for me, Taste trumps all
To be honest, I find judging these chefs to be a little humbling.

Each year with had top talent and this year there’s a a bunch of new faces.

Going into the challenge, do you know many of the chefs already? Does that make judging more challenging?

Jason:    I think I know or at least have met all of them. I doesnt make it any easier, but judging is never an easy thing..

the chefs have really put themselves out there in public way and there time restraints and secret ingredients..

make it pretty high intensity.

There are 4 match-ups that lead to the finals on Sunday at 3pm CDT. Which match-us are you most looking forward to?

Jason:    @SaffronMpls vs @BoroughMpls will be a nail biter. They are both competitive, want to win, and are good friends.

I also like the the @BarbetteMpls vs @BirchwoodCafe for good “locavore” competition.

I hate to list them all, but they’re all good match ups. @piccolo_mpls vs @stripclubstp is a great revenge match too.

Are there any trendy or new ingredients that you expect to see used?

Jason:    Honestly I have no idea. Each year they’ve made it pretty challenging -gummy bears, venison liver, cookies…

Some ingredients are more challenging than others. You can see it sometimes in the chefs faces during the reveal.

The #ChefChallenge is Sat & Sun. The judges are @MarielHemingway, @ChefJasonRoss, @DeRushaJ, @Rachel_Hutton & @FreshTartSteph.

Joel:    Get more details about the #ChefChallenge at the @MNMOmag website – http://www.minnesotamonthly.com/media/Minnesota-Monthly/Events-Pics-Calendars/2013-Local-Chef-Challenge/.

Thanks to @ChefJasonRoss for today!

Interview conducted on April 3, 2013

@LindseySeavert is a native Minnesotan and started reporting locally for @WCCO and now reports for @KARE11. She also is a busy mom! :)

Lindsey:    I am all of those things. And I am beginning this Twitterview with a toddler insisting to be on my lap!

Juggling and Tweeting then. :) What made you want to become a storyteller?

Lindsey:    I love to offer people a voice, words come easily and you have the ability to educate, inspire, evoke emotion.

Creation and development are important. Did you have some on-the-job mentors along the way?

Lindsey:    Yes, owe so much to peers who made tv storytelling a craft. @boydhuppert has been an incredible mentor

Being a good storyteller is important, and you also have to know your audience. What do Minnesotans like?

Lindsey:    MNs are a sharp bunch. They don’t tolerate sensationalism, demand quality. We have engaged, educated news consumers

Our viewers see through a weak report and aren’t afaid to tell you. They hold us accountable. We work for the public.

With large cities as well as a large rural area, is balance also important in the types of stories covered?

Lindsey:    Balance is paramount. Have to remember this vast state, avoid being “Cities” centric, and showcase diverse groups.

As a working mom, what kinds of things do you juggle with to get “everything done” each day?

Lindsey:    Voice in my head! Honestly, feel like I come up short often. Story ideas, deadlines, housework, boy and hub to love

Try to remember I’m doing my best. Try to forgive myself. I take longer to return emails, floors aren’t as clean.

Are there any Apps, organizing tools or strategies that you use to help to keep things scheduled?

Lindsey:    No, anyone have suggestions? I use Outlook calendar. My mind used to be enough, but I can’t keep it straight anymore!

Joel:    Thank you very much for your time and comments today for #MNMOtv. When can people see you on @kare11 again?

Lindsey:    Just started my weekend w Fri/Sat off, but I’ll be back Sunday at 10pm. M-Th for 5/6pm. Thank you so much.

Thank you for your thoughtful questions and devotion to the Twitterverse. #MNMOtv Have a beautiful weekend!

Interview took place on April 3,2013.

Welcome to today’s @MNMOmag with the Social Media Marketing Manager of @FiglioWestEnd, Yana Dolokhanova!

Yana:    Hi Joel, thanks for having me!

@FiglioWestEnd used to be at #CalhounSqaure, and then was recently opened at the @ShopsWestEnd. Lets learn more about it!

Please explain the story of the Reboot of the restaurant and what the concept of it is?

Yana:    Figlio shut down its iconic doors in 2009 and reopened as figlio 2.0 in a fresh location in the ‘burbs!

Although figlio started in Uptown, it’s no longer an Uptown concept. If you look at Uptown, it consists of a lot of bars

and cheaper food. Diners who grew up with Figlio have traded their Uptown walkups for two-car garages.

Executive Chef J.P. Samuelson is carrying on the Figlio legacy by balancing old classics and new creations.

Staying true to people’s fave signature dishes while introducing new Northern Italian & Mediterranean-inspired flavors

For those that remember the original location, were any items from the former menu brought to the new one?

Yana:    Absolutely. Diners can reminisce and enjoy old faves such as Joe’s Eggs, Calamari, Ravioli, Tortellini, and Pizzas

It was important for us to pay respects to the history of the original figlio & our focus was on revival of the former

vibe and personality, rather than reinvention.

The #MediterraneanDiet has been growing in popularity. Any #GF or Lo-Cal offerings on the menu?

Yana:    For Lo-Cal options, I’d recommend our homemade chicken soup, caprese salad, and chicken skewers. No current GF options

What have been some of your popular menu options since you opened?

Yana:    Grilled chicken wings, cavatappi, roasted butternut squash cappelletti, & of course plenty of Happy Hour items!

What are some of the popular desserts available?

Yana:    Death by chocolate is a huge favorite. The tiramisu is also a classic favorite.

In addition to good food, what special drinks can people get at the restaurant?

Yana:    Diners can expect creative drinks with expert Mixologist Johnny Michaels behind the cocktail menu.

The salty caramel lemon drop, lindsey lohan, & honey crisp appletini. And let’s not forget The Figlio bloody Mary…

there’s still no better way to enjoy a Sunday than with this award-winning Minneapolis cocktail.

What can 2 people expect to pay for a meal on average and what are the hours of operation?

Yana:    Depends on the 2 people! If you’re thinking app, entree each, and wine you’re looking at about $60-$75. However,

for those who are budget conscious, it’s not difficult for us to accomodate! Especially with our Happy Hour specials.

Hours: Monday – Wednesday 11am – 10pm, Thursday 11am – 11pm, Friday – Saturday 11am – Midnight, Sunday 11am – 10pm.

We offer twice a day Happy Hour during the week and an all day $3 Sunday Funday Happy Hour!

Is there event/party space available? Any special events or menu items coming up soon?

Yana:    Nobody throws a party better than us, we’ve got a unique private dining room

that is fully customizable to the size of your group. We can accommodate full private events,

semi-private if you don’t mind people watching, or you can rent out the whole place if that’s how you roll.

We’re like a reverse mullet; party in the front and business in the back. As far as events,

we have Late Night Trivia every Wednesday, hosted by @triviamafia. Show off useless knowledge & win cool stuff!

Joel:    Thanks for your time and input today Yana. Have a great afternoon!

Yana:    It’s been a pleasure, thank you!

@MNMOmag readers will want to be sure to check out @rachel_hutton’s review of @FiglioWestEnd – http://www.minnesotamonthly.com/media/Minnesota-Monthly/January-2013/Figlio/ …

This interview was conducted on March 22,2013.

Lets work to stay warm on this cool day in MN and talk with @AmbitiousKitch about food! Enjoy the conversation!

Good morning Monique! When it comes to food and cooking, what is one of your earliest memories of doing that?

Monique:    Hi Joel! My first memories would have to be watching both of my parents cook with passion. Dad baked and Mom cooked!

Do you remember the first time you made something? What was it and how did it turn out?

Monique:    When I was younger I found it easier to bake; I loved that it was both science and an art.

That being said, I baked a lot of brownies. I’m sure they turned out pretty well, because I always ate them.

Brownies are ALWAYS a good choice! :) When did you decide to start cooking/blogging?

Monique:    During college, I found that it was my passion but I didn’t know how to turn it into a career.

I followed food blogs & thought it would be a great way to share my recipes w/ others. I started AK in late 2011.

Having a passion for what you do is important. Who are some of the people & their blogs that inspire(d) you?

Monique:    I absolutely love the blogging community. I have a passion for brand building & content creation so it’s perfect.

My favorite blogs are @sugarplumtweets & @HowSweetBlog. They’re both incredibly creative and funny!

Other than that my readers inspire me every single day with their comments and emails; they’re amazing!

Cooking is one skill, blogging and photography are other skills. Which one is the hardest to develop?

Monique:    Probably photography. It involves props, proper lighting, and telling a visual story.

But you know, there’s workshops & you can read books. I kind of just wing the whole photography thing & it works out.

When it comes to your own taste, are you more of a sweet or savory person?

Monique:    SWEET, but I focus my blog on sweet delights & healthy bites. I love making recipes healthy, creative, and flavorful!

I see. What are some cooking/baking trends that you are most excited about?

Monique:    I think making vegetables the star in our meals — cauliflower will be huge this year. Popcorn too!

I’m also excited to see flavor-packed chicken make a comeback in restaurants. I think we’ll see a lot of creativity.

Another ever-growing trend is pizza, as brought out in @MNMOmag – http://www.minnesotamonthly.com/media/Minnesota-Monthly/March-2013/The-Twin-Cities-Best-Pizza/ … Do you have a favorite?

Monique:    Hmmmm I like to make my own but Pizzeria Lola and Punch are pretty divine.

When you make your own pizza, what are some of your favorite toppings?

Monique:    Homemade mini Hawaiian turkey meatballs, pineapple, black olives, fresh mozzarella, and a good red sauce.

Nice! :) In your blogging/cooking process, does your own appetite guide you, or do your readers more so?

Monique:    Mostly me. I need to put out content and recipes that I’m proud of and I like challenging myself in that way.

What can we expect from you in the near future with your food work?

Monique:    A brand new site, partnerships, and maybe a cookbook. Oh and more recipes of course!

Joel:    Thank you very much for your time and comments today. Keep up the good work in making things look delicious!

Monique:    No problem, thanks for having me! :)

Interview conducted on March 15,2013