Food Under Fire

A problem that has faced decades of neglect in Minnesota is now getting the spotlight following the COVID-19 pandemic and civil unrest: homelessness.This issue has faced great scrutiny as Powderhorn Park in Minneapolis has become a sanctuary for those experiencing homeless. Since the shutdown of an unofficial hotel shelter nearby, hundreds have flocked into this area, forming a tent encampment. But this encampment is now under threat as the Minneapolis Parks and Recreation Board have continuously made moves to shut it down.In the meantime, volunteers have shown up in droves to help individuals staying at the park. But the question remains: How are these people getting fed? I answered that question in today's episode of the podcast.If you're looking to stay up-to-date on this situation, go ahead and check out this Facebook page: https://www.facebook.com/minneapolissanctuaryhotel/?ref=page_internalFor a more comprehensive collection of resources, visit the official website here: https://www.powderhornsanctuary.org/[ATTN: There have been many updates since the recording of this podcast. This news story provides the most recent information, and I will plan on updating content on my end as well.]//“What True Self, Feels Bogus, Let's Watch Jason X” by Chris Zabriskie is licensed under a Creative Commons Attribution license(https://creativecommons.org/licenses/by/4.0/) Artist: http://chriszabriskie.com/“Everyone Will Notice, No One Will Say Anything” by Chris Zabriskie is licensed under a Creative Commons Attribution license(https://creativecommons.org/licenses/by/4.0/) Artist: http://chriszabriskie.com/

I decided to go back into the archives for this one. This interview was recorded back in April but remains relevant as restaurateurs continue to struggle.I spoke with John Kraus: a local and global legend in the world of pastries. Not only does he run some of the best bakeries in the Twin Cities (Patisserie 46 & Rose Street Patisserie) but he's also one of 100 bakers in a global fraternity called Relais Desserts.Kraus spoke to me about what it's been like to operate at a distance for a community he so dearly loves.//The best way to support John and his business at this time is to visit this link https://squareup.com/store/Pat46 and order something. Here are the details listed on the page:Please check our SAME DAY online store that opens at 8 am.  We will put what we have available there with limited quantities. squareup.com/store/46todayONLINE ORDERS for pick up at Patisserie 46 between Wed - Sun 7am to 2pm.  Please help us plan our production and inventories by ordering a minimum of 24 HOURS in advance.  ALL orders will now go through the online store so that we can better serve your needs.  We are working to build the same day store and will let everyone know when that launches.**We produce items containing dairy, eggs, peanuts, tree nuts and wheat.  Your products may come in contact with these ingredients.**//“What True Self, Feels Bogus, Let's Watch Jason X” by Chris Zabriskie is licensed under a Creative Commons Attribution license(https://creativecommons.org/licenses/by/4.0/) Artist: http://chriszabriskie.com/

Whether you agree with it or not, restaurants are beginning to reopen their indoor spaces. What does this process look like? How are restaurant owners managing this difficult move? I visited Fhima’s Minneapolis and spoke with restaurateur David Fhima – two days before he reopened his indoor space – to get a better understanding of how hospitality folk are operating in the age of coronavirus.//Dine-InIf you’re looking to eat at Fhima’s, make a reservation through this link. Their hours are 3 pm - 10 pm Tuesday through Saturday//TakeoutIf you prefer picking up your food, give them a call at 612-353-4792 to place an order.//“What True Self, Feels Bogus, Let's Watch Jason X” by Chris Zabriskie is licensed under a Creative Commons Attribution license(https://creativecommons.org/licenses/by/4.0/) Artist: http://chriszabriskie.com/“Remember the Stars” by Dan-O is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: https://danosongs.com/

Thanks for sticking around, folks. It's been a challenging two weeks for us all.I'm happy to have Tim Niver with me: a local legend around these parts. This prolific restaurateur made a name for himself with Town Talk Diner in 2006 and then Strip Club Meat and Fish in 2008. He really hit a stride in the mid-2010s with St. Dinette (St. Paul) and Mucci's (St. Paul). The former became known for their phenomenal burger and the latter gained a reputation for their homestyle Italian food. He eventually opened a second Mucci's location in Minneapolis.Today, all three of these locations continue their operations but the pandemic has put significant strain on Tim and his staff. He spoke to me about taking a break, how he's feeling, and what we can do to help restaurants right now (other than eating there).//Saint DinetteTakeout and curbside pickup availableThursday - Sunday12pm - 8 pmOrder here//Mucci's (St. Paul)Curbside pickup only4pm - 8pmOrder here//Mucci's (Minneapolis)Takeout and curbside pickup available4pm - 8pmOrder here//What True Self, Feels Bogus, Let's Watch Jason X by Chris Zabriskie is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)Artist: http://chriszabriskie.com/

Out of respect for recent events in my city, I will not be posting a normal episode. Instead, I wanted to briefly reflect on what's happening here. Thank you for your understanding.//#JusticeForFloyd//I Am a Man Who Will Fight for Your Honor by Chris Zabriskie is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)Source: http://chriszabriskie.com/honor/Artist: http://chriszabriskie.com///What True Self, Feels Bogus, Let's Watch Jason X by Jason Zabriskie Courtesy of YouTube Audio Library

Today we have Jon Wipfli, who runs Animales Barbecue Co: a food truck spot that's responsible for elevating the BBQ scene in the state of Minnesota. Located outside of the Able Seedhouse and Brewery in Northeast Minneapolis, Jon and his team churn out some of the best brisket, ribs, hot links, and pork belly in town.The COVID-19 crisis has pushed Jon into a new business model that operates entirely online. We spoke about the intense struggles he endured in the beginning, the phenomenal response and resiliency of the local community, and our shared love of beans.//Animales Barbecue Co: Want to show your support? Here's how. First, visit their website for ordering options: https://animalesbarbeque.square.site/ You can order food for Friday – Sunday and Thursday through this link. Friday and Saturday pickup is 4pm to 7pm and on Sunday you can get your order from 12pm to 3pm. And then there's Thursday, which is being set aside for full briskets. Order online and drop by from 5pm to 7pm to pick those up.You can find them at 1121 Quincy St NE, Minneapolis, MN 55413

 I am thrilled to have Xiaoteng "X" Huang with me today.He’s the managing partner of PinkU, a fast-casual Japanese street food restaurant in northeast Minneapolis. They have another location in the MSP airport, but this one is temporarily shuttered.X graduated in the top 2% of his class at Cornell University and from there, he saw his destiny before him: get a good job at a bank or Fortune 500 company and call it good. And, initially, that’s what happened. After the university, X went on to work for Goldman Sachs, Citigroup, and Target. But there was something missing.This search for purpose brought him to the restaurant industry, which led to the creation of PinkU.The COVID-19 crisis is proving to be the most challenging event in X's professional life, but he is managing to turn it into an opportunity for growth. So how's PinkU doing during this time? What is X doing differently to adapt? Listen in and get the full story!//PinkU Japanese Street Food: The restaurant is open every day for pickup and delivery. You can order directly from the restaurant by giving them a call at 612-584-3167. You can also find them on Grubhub, Postmates, DoorDash, and Bite Squad.To see their menu visit this link: https://pinkujapanese.com/menu/If you're picking up your food, their address is 20 University Ave, Northeast Minneapolis.Their daily hours are as follows: 11 am - 2 pm & 5 pm - 8 pm.

For this episode, I was honored to speak with Jesse Held. His career as a bartender and consultant has spanned across Minneapolis icons, including Town Talk Diner, Marvel Bar, Eat Street Social, Parlour, and P.S. Steak.These days, he’s focused on his own brand, Earl Giles, which is a beverage company he started with partner Jeff Erkkila that specializes in handmade syrups and tonics. In January, it was revealed that an Earl Giles distillery was coming to Northeast Minneapolis, but with the pandemic, that’s been put on hold.How is the beverage industry reacting to COVID-19? How can we help them and Jesse specifically? We talk about that and more.//Earl Giles: Want to directly help Jesse's company? Go ahead and visit https://earlgiles.square.site/ for cocktail pickup or delivery. Here are some additional details:Order Instructions:All purchases through the online store in advanceInclude phone number, email, and house address at the time of purchasePickup Instructions:Where: Quincy Hall parking lot, 1325 Quincy St. N.E., Minneapolis; pickup instructions will be emailed.When: Monday, Wednesday, Friday (12:00-2:00pm) - OR - by appointmentDelivery Option:Must live in a 10-mile radius of 1325 Quincy St. N.E., Minneapolis.$40 minimum order + $5 delivery chargeDeliveries will be made Monday, Wednesday, and FridayContact-less delivery directly to your front doorList any special delivery instructions at the time of purchase//Twin Cities Restaurant Coalition: This new, locally focused initiative is allowing local folks to mobilize their resources and help the industry in their own way. It’s being championed by Ann Kim, Gavin Kaysen, Andrew Zimmern, and many more. To be a part of this, visit https://tcrestaurants.com/ and sign up for updates.//Save Restaurants Campaign: If you’re looking to be part of the broader effort to save the hospitality industry, you can visit https://www.saverestaurants.com/ — it’s run by the Independent Restaurant Coalition and you can sign up for their newsletter, which will offer tools and strategies on how you can help.//Music: "What True Self, Feels Bogus, Let's Watch Jason X" by Jason Zabriskie Courtesy of YouTube Audio Library

It was great to catch up with chef Yia Vang on this episode of Food Under Fire. He made a name for himself in the Twin Cities restaurant scene with Union Hmong Kitchen: a resident food truck outside of Social Ciderwerks in Northeast Minneapolis that churns out highly creative takes on Hmong culture Southeast Asian cuisine.At the beginning of 2020, he announced his first brick-and-mortar restaurant, Vinai. However, due to the current situation, the plans for that spot had to be put on pause.I absolutely loved this conversation with Yia. Once we got past all the business updates in the beginning, things got surprisingly deep, hence the longer runtime. Thanks for listening!//Union Hmong Kitchen: The food truck is takeout only and offers large family meals. You can order online here https://unionkitchenmn.com/family-meals. They're open Wednesdays through Saturdays: Wednesday - Thursday @ 4 pm-7 pm & Saturday - Sunday @ 3 pm-7 pm.

My guest today is Heidi Andermack of Chowgirls Killer Catering. Started in 2004 with her associate Amy Brown, Chowgirls became the first "green" catering company in the state of Minnesota. Their fierce dedication to sustainable practices and quality service has won them accolades both regionally and nationally.As expected, COVID-19 proved to be a major disruption for the company: operations had to change overnight. Their most notable pivot was helping a new initiative get off the ground called Minnesota Central Kitchen, which is a program hosted by Second Harvest Heartland and aided by Chowgirls plus several other businesses. Heidi represents a new generation of business owners who've been pushed to the edge by our global pandemic; only to come back, more resilient than ever.//Here's how you can help and/or get involved with Chowgirls and Minnesota Central Kitchen.//Minnesota Central Kitchen: Want to take part in MCK's mission to feed those who need it most? One of the best ways to do that is to donate at this link: https://bit.ly/DonateMCK. If you own a company and want to get involved yourself, contact them here: https://bit.ly/GetInvolvedMCK.Want to simply learn more about what MCK does? Check that out here: https://bit.ly/LearnMoreMCK.//Chowgirls Killer Catering: If you're looking to help Chowgirls directly, you have a few ways to do that. First, if you're interested in volunteering in the kitchen, reach out through this email: cook@chowgirls.net. If you have supplies to personally donate – gloves, plastic baggies, parchment paper, Clorox wipes, etc. – you can arrange that via donation@chowgirls.net.Looking to book an event with Chowgirls in the "foreseeable" future? Not sure if that's even possible? Learn more about how they're moving forward here: https://www.chowgirls.net/covid_response.//Meal Connect: Chowgirls is also heavily promoting Feeding America's Meal Connect program, which connects vendors with surplus foodstuffs with food banks, soup kitchens, and other organizations that need it most. Learn more about that here: https://mealconnect.org/.