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!

A few weeks ago I went out for dinner to get some good, high quality food for take-out. No “golden arches” or making a “run across the border” for me. I was willing to wait for my food to be prepared by hand and not have my order be ready in 2 minutes or less.  Instead, I was willing to wait for a good meal to take home with me.

For me, looking at a menu and deciding what I want to eat can at times be a real chore, especially if my literal and emotional “gut” are not telling me something specific that they’re craving. So I looked at Yum’s menu and decided on the ground chuck burger, without onions, and of course I had to get it with an order of their highly rated french fries. I just LOVE the sauces that they provide you to dip them in!  So after making my order, I waited for it and then brought it home to become my dinner. (Eating a few fries on the ride home. Couldn’t resist!)

In no way am I a burger expert of a burger aficionado,  but when I took my first bite of my medium-well ground chuck burger, it was really good! It had good flavor and was placed on a very good bun. A restaurant or cafe can have the best meat, but the bun really can help with the flavor and eating experience, or crush the experience all together. In this case, it was a good complimentary bun for the burger. The meat itself had good flavor and wasn’t too greasy either. I’d recommend it to those looking for a good burger experience.

So while Yum Kitchen and Bakery may be more known for their baked goods and french fries, be sure to try their burgers, you won’t be disappointed!

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!

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!

Good afternoon everyone! Today’s Twitterview with @DeRushaEats is about to begin. Get your laptops and taste buds ready!

Q – #1    Welcome @DeRushaEats (Jason)! For those that missed the video – (BELOW)  how did you get started as a reviewer?

Jason:    In my job as a WCCO-tv reporter I was asked to judge the @MNMOmag first Local Chef Challenge at the Food and Wine show

I judged with @deardara and when the magazine expanded its omnivore section, she asked me to write and blog 2 years ago

Q – #2    I see. When it comes to your palate, what kind of foods do you prefer, sweet or savory?

Jason:   I’m more of a savory guy – I find more complexity in those flavors. But I wouldn’t kick sweet stuff off the plate!

Q – #3    Okay. Lets say then you’re in a restaurant doing a review. Do you ask for their “top dish or dishes” or what you want?

Jason:    I look at the menu ahead of time and try to have a strategy for a printed review that will go in @MNMOMag.

I do “quick bite” reviews of suburban restaurants. 1 visit. Usually with my wife + another couple, maybe with my kids.

I try to order a broad sample of the menu. 3 apps, 2 salads, 4 entrees. Or 3 small plates/2 entrees

Often I ask the server “What shouldn’t I miss?” They too often tell me “The xxx is popular.” I want the BEST stuff!

But it’s different for places I write up for the #DearDara blog. I’ll order what I want or what a server suggests

Q – #4    Ah. So planned eating. With you being a reviewer then, is going out in general tougher with that “label”?

Jason:    No it’s easy to go out with me! I just tell everyone what we’ll be ordering!

Q – #5    I meant by that question, do restaurant staff maybe treat you differently because of being a known restaurant critic?

Jason:    In city restos: often I’m recognized + I’m sure the kitchen knows about it. In suburbs: I’m rarely recognized by staff.

Q – #6    A restaurant “saturation” question. What style of restaurant do you feel there are too many of? Which one not enough of?

Jason:    Right now everyone’s opening gastropubs/brewpubs. They’re great for neighborhoods, bad for reviewers.

it’s very difficult to write about places that are fine. Not great – but not bad. Our brewpubs fall in that category.

We need more high quality suburban places! Preferably near my Maple Grove house.

Q – #7    Are there certain areas of the Twin Cities that need more variety or options?

Jason:    There are – but customers have to support them. It’s tough with a small, local spot in Eden Prairie. High rent

It’s changing – but the best food in this metro will always be in the urban core. People can drive to S. Minny.

Q – #8    What’s one menu item you wish was on the menu more? Fried Chicken? Pasta? Fish?

Jason – I’d like to see more Fried Pickles.

Q – #9    FAVORITES: Appetizer, dessert, wine selection, kid friendly, your comfort food of choice.

Jason:    Fave Dessert: Frozen custard from @Kopps in Milwaukee! Locally: Anything from @TheSaltyTart or @Pastrydiane

Wine Selection: @HeidisMpls has a great list, @SeaChangeMpls has the best white list in town.

Fave Kid Friendly: Brasa, @pizzarialola, @MidtownGlobal

Fave comfort food: Foie gras. OK- paella. Or any kind of braised meat.

I eat out too much to pick any one favorite…

Q – #10    What’s one of the best things you feel a restaurant can do to make kids feel welcomed and parents happy?

Jason:    Don’t charge me $6 for Kraft Mac + Cheese and then $2 for apple juice.

Coloring books, books are helpful. Places like @TiliaMpls also create thoughtful menus for kids. That helps too.

I find most restaurants are kid friendly- but I don’t bring my kids to nice places after 7pm.

Q – #11    Wow! Adult prices for kid appetites. If you could open your own restaurant, what would it be and why?

Jason:    I always wanted to open a place called “What’s for dinner?” One dish. One price. Changes nightly. Like @AdHocYountville

Q – #12    Going beyond the Twin Cities & suburbs, what other towns/cities have good cafe/restaurant options?

Jason:    Just got back from NYC -obvi a great food town! I’m from Chicago, the restaurants are amazing. Milwaukee is underrated.

Madison has some good food: Graze + The Old Fashioned are wonderful.

Q – #12    Do you get interested in food trends like cupcakes, pies, moon pies etc.?

Jason:    No. I think it’s all silly. Has that “year of the pie” thing really worked out in 2011? Nope.

Q – #13    Something for foodies to chat about right? :)  To close, what’s your #GoodQuestion tonight on @wcco?

i’m off fridays -but I’ll have a “DeRushaEats” segment on @moderncafempls on WCCO Saturday AM. That show starts at 8.

@JoelECarlson – That’s right. My mistake. :) Thank you very much Jason for your time and all of the work that you do. Have a great wknd!

Jason – my pleasure!

Hello everybody. Happy to be on Twitter instead of Facebook? :) Lets get started now with the Twitterview of @FoxyFalafel.

Q – #1    So @FoxyFalafel (Erica), what was life like growing up in South Dakota? Did you live in town or have acres?

Erica:    I grew up on the farm on a river with acreage. A great way to grow up and I’m very thankful for that!

Q – #2    So did you raise animals? If so, which ones did you have? What made you decide to go to school in NY?

Erica:    We raised pigs till I was in Jr. High and my grandparents who lived 5 miles from us raised cattle and chickens.

It was always fun to have animals around. We learned the circle of life at a young age. We had cats and dogs too.

I decided to go to NYC b/c I found the @nutritionschool (Institute for Integrative Nutrition)#bestfit

The founder of the @naturalgourmet Anne Marie Colbin spoke at @nutritionschool and I was hooked!

The @naturalgourmet was founded on the principle that what we eat affects our physical, mental and spiritual well-being

Q – #3    For those that missed your video on http://www.youtube.com/JoelECarlson, how did you come to learn about the making of Falafels?

Erica:    After culinary school I worked w/ an israeli chef for 2 years. I learned middle eastern and Mediterranean flavors

And the art of falafels!

Q – #4    So when did you start making Falafels in Minnesota and start prepping the sauces that you would bring to markets?

Erica:    Foxy debuted last summer at @kingfieldmarket All the sauces and pickled items started then too, but has grown since.

Q – #5    Besides @kingfieldmarket, where else can you be found, and what’s the “Smoothie workout”?

Erica:    Pedal Powered Smoothies & Kombucha @MCFarmersMkt Blender attached to a bike. You can pedal your own!

Q – #6     So what options does a person have when the order a falafel?

Erica:    Curry, Beet, or Foxy Falafel w/ hummus & seasoned cabbage in a pita topped w/ cukes & tomatoes. Your choice of sauces

Sauces are Cucumber Mint Yogurt, Green Tahini, Spicy Harissa and Amba (pickled mango) sauce

Lots of pickles too! Baby bell peppers, onions, cauliflower, hot peppers, banana peppers, dill pickles

Q – #7    Tell us more about yourself. FAVORITE(S) Restaurant, store, comfort food, recent book or blog, herb/spice.

Erica:    Love @namastecafe, just tried Bachelor Farmer. Yummy

Really enjoying stewed meats and warming comfort food as it gets colder.

Q – #8    You can share a few of them. :) What are your plans for the future with your business?

Erica:    Future plans are to keep on feeding people delicious food! More to come so watch twitter for details!

Q – #9    So how much longer will your falafels be available to the public? What’s the Foxy-Falafel season? :)

Erica:    @kingfieldmarket ends October 30th. You can get the falafels there and then stay tuned for winter events/distribution!

The farmers market season typically runs from the end of May till the end of October.

I do caterings too so people can feel free to contact me for events!

@JoelECarlson    That’s awesome Erica! Thanks so much for you time and comments today. A video of how Falefels are made will be out soon!

Erica:    Thank you Joel! So much fun to meet you! I hope you have a great day! Come and eat a falafel anytime!

The expansion of Food Trucks in the Twin Cities continues to grow and grow. Here are a few videos showing some of the food truck options that are available to people in the Twin Cities of Minneapolis and St. Paul in Minnesota.

128 Cafe

Chef Shack

Fork in the Road

Smack Shack