Good morning everyone. Today’s special guest is the Senior Food Editor at @MNMOmag, @DearDara. Set your timer to 1hr and lets begin.

Dara:    let’s!

So @DearDara, tell us a little bit about yourself. Where did you grow up, go to school and what did you want to be as an adult?

Dara:    NYC, math-geek high school, and then came to MN for college, Carleton. Wanted to be: A writer! A cook. A writer! A cook…

How did you get into the food industry, and what kind of jobs did you have at first?

Dara:    Dishwasher! Started when I was 13, then worked my way up thru kitchen positions, ending as a sous & pastry (2 places)

I see. So when did you start transitioning to writing about food and restaurants? Did you have a blog?

Dara:    After college. & no, print, pre-blogging days…

Since critiquing people and the food that they make is such a personal thing, did you find it difficult at first to do?

Dara:    At first, yes. It’s rude to say people can’t cook! Six months of bad linguini in, it gets easier.

When then did you start working with @MNMOmag and what do your responsibilities cover?

Dara:    2008, food & wine writing.

I can imagine that you eat and taste a variety of foods. Do you have a style or ethnicity of food that you prefer?

Dara:    I like just about everything, really, hard to beat great Korean, French, Japanese, Italian… But a talented chef can

make anything great, ie Haute Dish’s revelatory 1980′s Midwest Americana.

In addition to all of the KINDS of food that you try, you probably eat/taste a lot of food. Is calorie counting tough?

Dara:    Not really-no problem w the wine either, neither gout nor hazleden seem to be on my horizon… Knock wood!!

Good! :) In addition to @MNMOmag, what other kind of publications and writing have you done or would you like to do?

Dara:    my book is Drink This, Wine Made Simple, & I write for Saveur, Bon Appetit, more.

Impressive! Besides food & wine, what other interests or hobbies do you get involved in? More book ideas on the way?

Dara:    I like hiking, walking, having children, and not going crazy. Museums & books help.

have another book in the works, but it’s top secret for now.

To close, what TC food events and openings are you looking forward to in 2012?

Dara:    So many! Just blogged a bunch at mnmo.com, but our food & wine show, chef challenge, butcher & boar..Thanks! Was fun!

Joel:    Thanks for your time and sharing some of your life on #MNMOtv today. Be sure to read her work at www.mnmo.com. Later!

Some may be disappointed by the recent news of Dunkin Donuts having no plans for moving into the Twin Cities market. While it would be great to have them as another option for donuts, there is a new donut shop in St. Paul that is bound to hit the spot for many when it comes to great tasting donuts.  At the beginning, I will say that I’m more of a fan of raised donuts as opposed to cake donuts, but I do like trying new things, and especially sweets, so here goes my donut journey!

I had heard a lot of “buzz” about this new donut shop in St. Paul called Mojo Monkey Donuts, and I even had conducted a Twitterview (Interview done on Twitter) with the owner, Lisa Clark, which made me even MORE tempted to try out this new place in St.Paul. So one day in January on my way back from a Social Media Breakfast that was held at the Twin Cities Public Television studios, I stopped in at the  Mojo Monkey Donuts shop to try it out for myself.

On entering the shop, it has a feel of a bakery that has been there in that location for years. The color scheme and style of the shop gives it a real aged-St.Paul feel. Just perfect for that neighborhood.  I wanted to try a few different things, so I ordered a few of the Pumpkin Egg Nog donut holes, a banana cream bismark and an apple donut. The donut holes were nice and light and sweet tasting. Eating the bismark was like jumping into a vat of sweetness and not wanting to get out of it. The banana flavor was strong but not overpowering and the donut itself was soft and fluffy. Perfect! A wonderful sweet experience! The apple donut with cinnamon was good too.

Overall, I would visit again when I was in their neighborhood. How could I make an excuse not to go? They offer a variety of donuts for you to choose from, and you’ll have more to choose from the earlier you arrive. They go fast from what I hear, and I can tell why by how well they tasted. Make plans to visit there yourself so that you can take in the “hole experience” of Mojo Monkey Donuts. A sweet retreat in St.Paul!

Good Thursday morning to everyone. Welcome to today’s #jectv Twitterivew with Jeremy Iggers. We’ll talk about food, himself & the TC’s.

Joel:    To begin with. Where did you grow up and go to school? What was your focus growing up?

Jeremy:    Didn’t really get into food until my college years, traveling around the world.

I grew up all over – Arkansas, Louisiana, Chicago, Buffalo, and a couple of years overseas in France and Germany

A traveling man! :)  So how did you get started in writing about food?

Jeremy:    I came to MN to go to grad school in philosophy, and thought it would be fun to review restaurants as a hobby.

I found a room in an apartment in Dinkytown, and one of my roommates turned out to be the first editor of TC Reader!

I showed him – DR Martin – some sample reviews, and he hired me – but I had no idea what I was doing.

But there weren’t a lot of pro restaurant critics in 1976. Three years later, the Minneapolis Star hired me freelance.

Back in those days, the local restaurant scene was pretty bad – hardly any ethnic restaurants, just meat and potatoes.

So you got to “pioneer” an industry that was changing locally. When would you say the “shift” happened locally?

Jeremy:    The shift really hit in the 80s, I went to work for the Detroit Free Press, but got hired back in 84 by the Star

Lots of new restaurants opened in that era, both haute cuisine, and ethnic – big explosion of Vietnamese places.

There was a lot of national food media, too – Julia Child, Craig Claiborne, Pierre Franey, that drove local interest

I see. So you were with the @StarTribune up until when, and when did you start your food website?

Jeremy:    I was with the Strib until 2007, mostly reviewing restaurants. I left in 2007, and started http://TCFoodies.com in 2009

The restaurant scene changed dramatically over those years – first Vietnamese, then everything else Szechuan

Northern Italian, Ethiopian, Korean, Thai, plus a lot of new more authentic Mexican restaurants

And of course a lot of interesting haute and nouvelle cuisine places – Quatre Amis, Aquavit, etc., etc.

The food options have been really expanding in the Twin Cities. What happened with www.tcfoodies.com yesterday?

Jeremy:    We moved TCFoodies to a new home as part of the Twin Cities Daily Planet, now @tcdailyplanet.net/tcfoodies.

It’s a great fit – TCDailyPlanet – which I started w. friends in 2005 – has lots of food content & great interactivity

Our motto is Fresh Food News Daily, and we’ll be dishing up food stories that you can’t find anywhere else.

What kind of sharing will people find on the website? (i.e Reviews? Cooking tips? Trends?)

Jeremy:    Like Lu Lippold, a terrific blogger – every Tuesday. Check out her recent story about Candyland : http://www.tcdailyplanet.net/column/lu-lippold/saint-pauls-tiny-candyland-stands-corporate-snack-giants

Anybody can have their own blog on the Daily Planet – and we want new blogging partners. Contact me.

We’ll also feature lots of food and restaurant stories from our ethnic, neighborhood and community media partners…

Sounds like a good site for people to bookmark on their web browser! Will you be a contributor as well?

Jeremy:    Yup! My column will appear every Wednesday – here’s the one I posted yesterday:  http://www.tcdailyplanet.net/blog/jeremy-iggers/what-i-learned-north-coast-nosh

I almost forgot to mention – we have a new weekly TCFoodies newsletter – go to http://www.tcdailyplanet.net/subscribe to sign up.

To close, what’s your “Big Picture” for your foodies website?

Jeremy:    I’m excited about it. It’s going to be a place for foodies to share info about everything food policy & healthy eating

to fine dining and gastronomic adventures. And we’re hoping to add special foodie events as well…

Joel:    Super! It’s going to be exciting to watch, especially for all of the Twin Cities “foodies” out there. Have a great day!

Jeremy:    Thanks! The tcfoodies link hasn’t completely transferred yet, so go to http://tcdailyplanet.net/foodies instead. Happy Eating!

When you think of eating downtown in the Twin Cities, do you think of Minneapolis first? Come on, be honest? Maybe you think of St. Paul, but I wonder how many do. You really need to if you don’t.  St. Paul has a lot to offer beyond the Excel Energy Center, the St. Paul Science Museum and the Ordway Theater. It has a good number of places to eat as well. One of which is The Liffey, just kitty corner from the Excel Energy Center.

Frickles

The Liffey is one of 4 pubs operated by Cara Irish Pubs. The others are Cooper in St. Louis Park, The Local & Kieran’s in downtown Minneapolis. It’s got a nice and comfortable feel inside when you arrive. Even though it’s attached to the Holiday Inn in St. Paul, you don’t necessarily notice or “feel” that. Back in July of 2011, it was given fresh look inside and out, and so you have a number of seating options available to you to choose from. If  you’re looking for something private or secluded, there’s the “Nook” space which provides you with a more intimate space to eat and talk in for a small group. Then there’s the booths along the windows that you can eat at, similar looking and feel as if you were riding on a train.  There are also some high-stools and counters near the piano area for another kind of eating and social engagement with other fellow customers.

A 1/2 order of Fish

As an Irish Pub, they have a good deal of brews and drinks for you to try, as well as a good number of menu options sure to fill your appetite, whether your looking for a little or a lot to eat.  On my lunchtime visit, I tried a 1/2 order of their fried fish with an order of their “frickles”, deep fried sweet-pickle chips.  What a treat!  The fish is good with a nice coating on i,t so that the fish had good flavor and was great for dipping into the tartar sauce that’s provided. The lightly oiled salad that came along with it was also very tasty and fresh. Next were the “frickles”. I would HIGHLY recommend them for your first or next visit to The Liffey. They’re sweet, juicy and delicious. Especially with the dipping sauce that comes with the oder. They’re sliced a little bit on the thick side for me, I’d actually prefer them to be a little thinner, but the taste was great!

The look, feel and the food at The Liffey shouldn’t be missed. So the next time you’re in or near downtown St. Paul, give The Liffey a try. Your stomach with thank you!

Hello everybody! Stay warm and follow today’s #MNMOtv with #DaraCo blogger @FreshTartSteph. Lets roll!

Stephanie:    Ready @JoelECarlson ! We should talk about food or something, ha. Thanks for inviting me!

So @FreshTartSteph. Tell us, where did you grew up, attend school and what did you want to be when you grew up?

Stephanie:    I grew up in freezing cold Grand Forks, ND. College in freezing cold Madison, WI at UW. Now I live…yeah. I wanted to be a chef.

I think it’s called “Cold Country”. :) So when did you start food blogging and what was your intended focus?

Stephanie:    Indeed :) I started food blogging Jan 6, 2006. My birthday!

“I can hardly imagine that anyone would ever want to read what I think about things…” My first blogged sentence. Still true, ha.

My intended focus was moderation. A concept I, um, struggle with. My blog at the time was called Moderate Epicurean – dumb name.

I changed my blog’s name to Fresh Tart a couple of years ago, but really, there’s still an underlying theme of moderation, health…

…eating real, whole food. That’s what I honed in on over time. Eat Real Food. Simply prepared. Cook for your family.

Interesting. What would you say your focus is now and how has being a GF eater effected you and your blogging?

Stephanie:    Being a #glutenfree eater has changed my life and definitely Fresh Tart. The whole food focus hasn’t changed, but I post very few…

…recipes that contain gluten or any grains at all. Recipes focus on vegetables, meat, fish, eggs, nuts, little dairy. I’m NOT…

…a fan of packaged #glutenfree food anymore than I am about packaged food in general. I think it’s fair to say that you…

…wouldn’t know that I’m #glutenfree by reading Fresh Tart. It’s just about cooking real food.

Alright. So how and when did your relationship with @MNMOmag start? Do you post for any other Co.?

Stephanie:    I met @DearDara at a wine tasting without knowing who she was. Gave her my blog name. Almost fell over when I actually introduced…

…myself. BIG. FAN. GAH. Anyhow, she read my blog, told me about the #DaraCo idea, I said I’d love to contribute, we launched…

…spring of 2010, I believe. I love how all of our perspectives come together, I’m very proud to participate. I also contribute…

…@ShootTheKitch with @susanpowers. @andrewzimmern’s Kitchen Adventures @fandw. I intend many more recipes for @Stuffed_Pepper…

…which is specificially #glutenfree recipes, great blog. I have a few recipes coming out in cookbooks this year, food photos…

…in other publications, working on a cool book concept, working on a food blog conference idea. How insanely fun, right? Amazing.

Food-socialite! Besides being a food blogger, you’ve also grown as a photographer. When did that interest start?

Stephanie:    I’ve always loved taking pics, millions of pics, I just used to photograph my then-baby, Nathan. And my garden. And my party food…

…which my family thought was weird. I got interested in improving after I saw the horror of what I was first posting on my blog.

To me now, it’s all about the pics. As @susanpowers says, if people don’t want to eat the food in the photo, forget it. No one…

…come back to your blog. Not now. Not now that standards have changed, in the world of @foodgawker & @tastespotting.

How much would you say photographs add in value to a food blog?

Stephanie:    Photographs – GOOD photographs – are imperative. Instant bonding with a reader. Something to chat about. Drives a recipe…

…and its potential into someone’s brain, and stomach, in 1 second. Done.

It makes me sad for chefs/restos when people take bad phone pics & post them. All that hard work, made ugly. Don’t do that :(

So how has your #MNFoodBloggers group been doing, and what other food related projects do you have in the wings?

Stephanie:    The #MNFoodBloggers are on fire as a networking group. Who knew? Our FB page http://on.fb.me/qj8AqA has more than 320 members…

It’s an all-day conversation about food, recipes, photos, job opportunities, on and on. Follow @MNFoodBloggers + #MNFoodBloggers!

The coolest thing #MNFoodBloggers are doing is raising money for local food charities. We’ve only just begun, but more than $2000

…so far, with more ideas in the works. In fact, those are the other food-related projects I’m most excited about. Food + kids!

We have a website, rough, but in process www.mnfoodbloggers.com. So far @GourmetGlee is contributing blogger spotlights. My sis

…@staceymaude manages the rather lengthy blogroll. And @littlepod is publicizing local food events. MUCH to do, redesign, badge…

Recent or long-term FAVORITE: Restaurant, comfort food, cooking tool and seasoning or spice.

Stephanie:    Mmm dude, I am genetically programmed to not pick faves. Did you hear me on @weeklydish? I eat @128cafe @HeidisMpls @CTKitchentable

Also @VincentMpls (twice yesterday, yah), loved @Victory_44 last week. Heading @Solera_mn next week, can’t wait. Lots of cocktails..

…Marvel Bar, yum. Honestly, I don’t even eat out that much bc I cook so much. Comfort food…polenta, I think. W tons of butter.

Tool: Sharp knives. Die without them. Spice: Cardamom obsessed at the moment, it shifts. I’m fickle.

You’ve been on a few radio programs lately. Would you consider your own show or segment on radio or TV?

Stephanie:    Dude! Way to put me on the spot, evil. I…don’t know. Flying by the seat of my pants. I love doing all of it. I’ve had a few chats

…about radio, TV, who knows, could be a blast, could be nothing. Fun to see where it all goes. All signs point toward –> FOOD.

And shoes :) And fun. All signs point toward fun, yes!

Joel:    I’ve got to keep the Twitterview SPICY! (Food pun). Thanks Stephanie for your time and comments today. Great fun!

Stephanie:    Thanks so much @JoelECarlson! Blast!

Good morning everyone! Welcome to the inaugural @MNMOmag Twitterview with Chef Steven Brown of @TiliaMpls. Lets begin!

Q – #1    To start off with Steven, please share a little bit about yourself. Where did you grow up and attend High School?

Steven:    I’m a native of Worland, Wyoming, but I grew up and attended school in Custer, SD

Q – #2    I see. So when did you start learning how to cook, and how did you end up coming to the Twin Cities?

Steven:    I have been a fan of Betty Crocker since the age of 4 & I wanted 2 make dishes like Baked Alaska & Seafood Newberg

By the time I was 12, I was working in a restaurant in the Black Hills. I made $1/hr!

Q – #3    Wow, $1/hr! Lets fast forward closer to today. Was it always a dream of yours to have your own place?

Steven:    Absolutely- Every cook of any worth that I have ever know always wanted to own their own place

That said, this is all a dream come true. I know it’s #Thanksgiving, but golly I feel fortunate.

Q – #4    What kind of work goes into coming up with a menu for a new restaurant?  Were some things in your head already?

Steven:    Inspiration is all around us. Many of the dishes were things that I had been thinking about for a while

Ex) the spicy shrimp scampi (my fav) I made for my wife when she was saying there was nothing to eat in the house

Q – #5    Fun! For those possibly new to you and to @tiliampls, what are a few of your most popular dishes and appetizers?

Steven:    Most popular would be Fish Taco Torta or our newest dish: scallops with parsnips, browned butter and lemon.

Our friend @andrewzimmern loves the BLT dogs with pickled cauliflower, bacon and tomato & spicy mustard.

We also have a great brunch! The lobster Benedict with bacon hollandaise sauce is a crowd favorite.

Q – #6    It all sounds fabulous! More local restaurants are using local ingredients in their dishes. Where does yours come from?

Steven:    We get a lot locally- Riverbend Farms, Footjoy Farms and Wild Acres, just to name a few.

Starting next yr, we’re excited to be working w/ @McKinleyComm, an urban community farm, to grow produce for us

Q – #7    Super! In the evening, you’re always packed. If a person has some flexibility in their day, what’s a good time to come?

Steven:    Great question. To avoid a long wait for dinner, anytime before 6pm or after 9pm is a good bet

Q – #8    Would you mind sharing what your hours of operation are so that followers know when the doors are open?

Steven:    We’re open 11am-1am M-F & 9am-3pm and 4pm-1am on Sat & Sun. The 1 hr break on the wknds is to give the cooks a rest!

Q – #9    With @tiliampls’ success, they’ve earned it! How does the success and the “Best New Restaurant” honor from @MNMOmag feel to you?

Steven:    I feel extremely humbled and honored. I never thought in a million years that this would happen to us.

We were just hoping to have a little neighborhood place where we could live up to our motto: good food tastes good

A big thanks to all of our customers and staff- without you, we’re truly nothing

Joel:     You’re doing a great job Steven! Thank you so much for your time and comments today on #MNMOtv. Enjoy the fruitage of your work!

Steven:    Thx, Joel. Happy Thanksgiving. Hope 2 see u soon 2 try our new seasonal ales, like Saison Avec les Bons Voeux (shameless plug)

Happy Friday everyone! Today’s Food-Friday Twitterview is with Mr. @thymeinrkitchen. So lets get to Tweeting with Matt Weber.

Matt:    woohoo! Glad to be here with you Joel

Q – #1    To start, please share with us where you grew up, went to school, and what your interests were growing up.

Matt:    I’m originally from Seattle but since being married have lived all over the place. Rexburg, ID, New Orleans, LA

Now I live with my wife and three kids in Farmington, MN. I did my undergrad at BYU-Idaho and MBA at St Cloud State.

Growing up, I loved the outdoors. Hiking, Mtn Biking and Snow Skiing. Always loved to cook as well.

Q – #2    I see. So after you finished your schooling, what kind of work have you done?

Matt:    My first job was as a Sales Manager for Schwan Food. Did some marketing for them, which is what brought us to MN

I then did some Project Mgmt Consulting for a few years for UHG, Thrivent and Wells Fargo

Now I’m back at Thrivent Financial as a Business Risk Manager and loving it!

Working for Schwan’s is what moved us all around the country. Moved us to New Orelans the day before Hurricane Katrina!

Q – #3     A numbers AND food guy. So where did the interest in food and blogging about come from?

Matt:    Grew up cooking alongside my Mom. She was amazing and taught her 6 boys to be very comfortable in the kitchen.

Blogging came later as I was looking for a way to keep track of everything that I was making and wanted to share

Was originally supposed to be a blog with my mom contributing as well but that never really took off

Q – #4    What elements of food and cooking do you incorporate into your blog?

Matt:    I typically try to make more challenging, “gourmet” food but it really just comes down to what I feel like eating!

I like challenging myself to try something new, whether it be a new ingredient or technique that would be fun to learn

We also do a lot of entertaining, so finding new things to share with friends

Q – #5    Can you share a few examples of some new things that you’ve tried lately?

Matt:    I made marshmallows for the first time last night! http://thymeinourkitchen.blogspot.com/2011/12/hot-cocoa-and-homemade-marshmallows.html

Also working on perfecting my donut recipe. We throw a donut party each month at our house for friends

I make about 200 donuts at a time and we have about 70-80 people over. Crazy night but fun to experiment on them

Q – #6    A donut party? Sounds like the next #MNFoodBloggers event. (hint, hint). Do you like baking or cooking more?

Matt:    You’re not the first to suggest that! I’d say I like baking better. I make all my own bread too. Best.smell.ever

You’re not the first to suggest that! I’d say I like baking better. I make all my own bread too. Best.smell.ever

Q – #7    Now for your FAVORTIE(S): Restaurant, comfort food, vegetable, local chef and national chef. Kitchen tool.

Matt:    That’s quite the list… Restaurant would have to be Cafe Levain with @AdamVickerman. Love his food

Comfort Food would be Lasagna – good one with lots of cheese and meat. Veggie would be Asparagus. Grilled to perfection

Local chef I think I mentioned already, National Chef: hmmm. I really enjoy watching @bflay or @altonbrown cook.

I just got a sweet potato ricer from @WilliamsSonoma that I love. I couldn’t live without my KitchenAid though

Q – #8    I have to ask. What did you go though in New Orleans when Hurricane Katrina hit the day after you moved there?

Matt:    It was pretty crazy. We had no idea what do to. Just got in the car and drove north. Took 10hrs to get about 2hrs away

Got my family out of there and then I turned around and went back for my 1st day of work! I had no idea..

Slept in my car a few days and then 2 months in a hotel before we found somewhere to live.

I have to say though, after all that we still loved it there. People were amazing and we’d go back in a second

Thanks Joel. It was great talking with you!

@JoelECarlson:    That’s some story. Maybe blog some of your experience sometime. Thanks Matt for sharing today. Have a good weekend!

Matt:    Thanks Joel. It was great talking with you!

Welcome to my 300th Twitterview with my special guest @andrewzimmern. Lets get started and have some fun!

Q – #1    Lets start by asking you first, what did you have for breakfast today?

Andrew:    let me repphrase #jectv , cold szecuahun peanut noodels and a cup fo coffee. . .

why do so many americans use the traditional food model for B-fast. nothing worse for you than the Perkins Grand Slam.

Q – #2    Lets move to your background. Where did you grow up, attend HS and then where did you attend college/culinary school?

Andrew:    i grew up in NYC, attended Dalton School, Vassar College and learned about food the right way, cooking in kicthens w great chefs

nothing against cooking schools, but 30 yrs back less relevant. i was lucky and was a stagiere in some great places and started there

i cooked summers as a teenager, and was always working in food biz, so by time i graduated college i was ready to work in real restos

Q – #3    Sure. Sometimes live experience is better than schooling. What influenced you to get into the cooking world?

Andrew:    my dad was my inflluence, i am a paler version of him. he took me around the world and showed me how to eat and live.

Q – #4     As host of @BizarreFoods, how did the concept of your show come to be? Did it take long to get picked up?

Andrew:    concept was easy, i been living it for years, travel+stories from fringe=education and entertainment. it took 4 years to get on air

Q – #5    So patience/persistence were important. With so much traveling, how do you fill that time? Reading? Music? Writing?

Andrew:    fill time? what time? i cant squeeze a burp into my schedule on most days. even in van in middle of nowhere i am on conf-calls! sucks

Q – #6    FAVORITE(S): Comfort food, vegetable, spice or herb, some chefs you admire/respect.

Andrew:    comfort food= any meal in a bowl from my wifes hot dish to braised beef borscht with dumplings

favorite ingredients= lemons, mustard, chiles, tarragon, ginger, game birds….and kudu, dont forget the kudu

chefs i admire= keller for being role model, achatz as creative genius, batali/flay/morimoto/nobu/collichio etc 4 sustaining quality

Cosentino, Ty Cole, White, Goin, Besh, Link, Franey, Hefter, Dufresne, Brock, Lata and about a hundred others are all amazing

i hate the chefs you admire question because i cant fit them all in tweets!!

Q – #7    Those rare moments that you’re home in MN, do you prefer to eat at home or eat out with your family?

Andrew:    when i am home in MN i stay home …i always want to be w wife and son more than go anywhere.

Q – #8    That’s great! What are 2-3 things that you’d like to see change to people’s eating habits currently?

Andrew:    quest 4 efficiencies & cheap meals killed food system, we need to eat variety of wholesome foods to rebalance a broken food world.

eating well in america is a class issue, that has to change. anything that furthers that cause will right a half century of wrongs

let your kids choose meals, coach them, read them about failed food system, cook w them, eat w them and u will see amazing difference

parenting = hardest job on earth, and there is no manual. there are no lazy parents, but we need to save our kids health, chng food

Q – #9    Do you have a garden at home, and if so, what do you grow?

Andrew:    we have a small garden. herbs/tomatoes. i am never home, so we go to farm market 3 times a week in summer

Q – #10    What food(s) have you really enjoyed that you can’t currently get anywhere in the states?

Andrew:     wish i could get puffin, kudu, chinese donkey, achacharu, baby birds, sea squirts, etc…love them all

Q – #11    Final question: If you could choose anyone dead/alive to have a meal with, who would you pick and why?

Andrew:    teddy roosevelt is my hero. explorer, cop, soldier, social change advocate, dad, leader, adventurer, parks founder, visionary, eater

thanks everyone, please spread word about our kids. we need real social change and that starts with education.

@JoelECarlson:    @andrewzimmern I know that your always tight on time, but thanks for sharing some of yours on #jectv. Nice job at the @CharlieAwardsTC too!

Hello! Today’s Twitterview guest is the food editor of the @StarTribune, it’s @StribTaste (Lee Svitak Dean). Lets get started!

Q – #1    Lets learn a little bit about you first @StribTaste. Where did you grow up, and where did you attend HS/college?

Lee:    Grew up in the western suburb of Mpls, in Crystal, in first class of Robbinsale Armstrong HS, where I was editor of newspaper

Graduated from Hamline U in St. Paul for B.A. in English, and U of M for M.A in journalism

Q – #2    I see. So did you do any intern work anywhere? What was your first job out of college?

Lee:    Worked for Associated Colleges of the Twin Cities, where had internship, followed as editor of North End News, a comm newspaper

Started part time at Strib while grad student, 31 years ago

Q – #3    What was it called then? (I know it’s changed names.) What did you 1st do there? When did you get the food topic?

Lee:    I worked at then Mpls Star, the afternoon paper, first as features copy editor, where did some work on Taste.

Did some writing on side for Taste, as was interested in food. Star merged with morning Mpls Tribune few yrs later and needed writer

Specifically a food writer. It meant shifting from afternoon/evening hrs to normal day hours. I had an infant at home and this worked

As important, it meant part of my job was testing recipes, which was terrific for a young family.

I expected to stay for a short while until I could move on to an “important” position, like covering politics or crime

But fell in love with food writing and never looked back. Always interesting, great people, always something new to learn

Q – #4    Had you enjoyed cooking/baking when you first started writing about it? How have your skills evolved since then?

Lee:    I always cooked a lot. Recipe testing meant I was constantly challenging myself, trying something new. Gained confidence and skills

Took some classes along way, talked with chefs and tried their recipes. Was a longtime learning experience

Also read loads of cookbooks, both for work and pleasure. Much to learn from there and interviewing authors

Q – #5    That’s great! Are there types of cooking, styles, flavors, that you prefer or are your go-to dishes to make?

Lee:    Prefer flavors that “pop.” Like fresh ingredients and farmers markets. Am practical cook and go for economy of time in kitchen

Like to put on dinner parties and lean toward restaurant-style presentation with its sense of drama.

Am a big soup maker (a really good one!). No scraps left unused in my kitchen.

Q – #6    You’ve had a book published and been in the “food biz” for awhile. What’s about food has changed in the past 10-15 years?

Lee:    Increasing interest in freshness of ingredients, availability of once-exotic ingredients, attention to local foods.

Also, alas, to relying too much on fast food or commercial products that are expensive, nutritionally inferior to make-your-own

A resurgence in interest in cooking at home, which I’m happy to see. A pandering to celebrity chefs, not so pleased about.

Q – #7    Good points! Briefly about your book, what’s it called, what does it cover and where can we get it?

Lee:    “Come One, Come All” offers seasonal menus that are each organized with a detailed game plan to fit cooking into busy lives

Each menu offers 3 approaches: suggestions for those w/lots of time, those who need a few shortcuts, those who want one main focus

Should be at all local bookstores, on amazon, at Minn Historical Society gift stores and w/links at my web site www.leedeanbooks.com

Q – #8    Cool! Now for some of your FAVORITES: Restaurant, store, comfort food, vegetable, spice or herb and kitchen tool.

Lee:    New fav: Bachelor Farmer. Cooks of Crocus Hill. Am a carb fan: anything w/pasta or rice. Veg varies by season: now it’s potatoes

Love eggplant anytime. Freshly cracked black pepper. Love dill, cilantro, sage. Kuhn colorful knives: cheap, handy and look fun

Q – #9    Lots of variety! :)  What should @StarTribune readers be on the lookout for in the upcoming months?

Lee:    Our highly anticipated Holiday Cookie section comes out on Dec. 1. And the winner is … well, I’m not going to tell you yet!

Restaurant of the Year is also a biggie for us and we’re working now on it; debuts Dec. 27. And next week’s Thanksgiving recipes

We’ve always got something good cookin

Always a delicate balance between restaurant coverages, recipes and food-related topics of interest. Each has a following

Q – #10    Okay. To close, what’s a personal or professional goal that you have set for yourself that you hope to achieve soon?

Lee:    Another cookbook! And to spend more time teaching. And advance my online skills to the next level. It will keep me out of trouble!

This has been a pleasure. Thanks for your questions.

@JoelECarlson – Ha! Ha! They sound doable and achievable. :) Thank you so much Lee for your time and sharing today. Have a good weekend!

I heard rumblings about this great hot dog cart that could be found in downtown Minneapolis.  It was a typical cart in that it had hot water, wheels, an umbrella, hot dogs, toppings and hot dog buns. This cart though was different, in that this cart had personality and character, delivered in big helpings from it’s owner, Nate Beck.

Nate sees the value in providing quality and well made, as well as locally made, food to the public. He even takes the time to make the mustards and other toppings that he uses. Just talking with him for a few minutes, his enthusiasm shines through and is refreshing. Before it gets too cold, check out Natedogs and see if you don’t look at hot dogs and brats in a whole new way.