Who hasn't found themselves inside the lunchroom of their school cracking jokes at the expense of a rectangular shaped piece of pizza or a wobbly tray of mystery "meat"? It's an easy target from an eater's perspective, but solving the dilemma of creating delicious and healthful food for students is ... More >>
If you spent the weekend snacking on brains zombie-style, it might be nice to mix up the menu a bit and explore something a little less ... raw. Fortunately this Week in Food is packed with options, including City Pages' own Iron Fork competition.
Warm plate of comfortFrozen fingers and runny noses require tender care as we ease our creaking bodies into the blustery cold that is the ridiculous weather we Minnesotans endure each year. It's our Midwestern badge of courage to compare temperatures and snow coverage with the rest of the world. ... More >>
Well, there's five minutes of my life I'll never get back: First, The New York Times has me reading about how "Chefs Using Marijuana Create a New Kitchen Culture," which is basically an open mic for Tony Bourdain to spout his boilerplate about all the drug use in kitchens, including this bon ... More >>
Music and food from Landon, Cornbread, and Caddilac, plus beers from the makers of Hell or High Watermelon Wheat and Brew Free or Die IPA.
Landon Schoenefeld is finally getting his own place? Will people ever figure out how to spell his name right?
Yet another casualty strikes the restaurant industry ranks.
For some, 2007 will forever be the year of wide stances in public bathrooms, but for foodies, other moments stand out