Hazelwood Food and Drink, Bloomington, Minnesota

Let me preface this by saying that when you are near either the Minneapolis airport or the Mall of America, you are not handed a lot of cute charming places to eat out. If you compound that by the fact that malls in general make me a little claustrophobic and dizzy (not a great combination to be sure), and so avoiding a place that requires you to traverse the biggest mall in the Midwest, your choices are even more limited. So I really enjoyed my meal here. I ate with someone who I really like and who I rarely see, and it was a good place to catch up and linger over the meal--we considered some ethnic food options, but that would have been harder to accomplish, and so not a consideration for everyone, but a plus for this place. I had the Minute Chicken (pictured here), which is a panko, herb, and aged parmesan crusted breast, served with angel hair pasta, wild mushrooms, shallots, capers, in a lemon butter sauce, and it was very good--simply prepared, enormous portion, and not so messy that you couldn't eat and talk. They have a nice cocktail menu, and I started there, and I would definitely come back if I was in the neighborhood again.

Heathers, Minneapolis, Minnesota

I was in (and have been in) Minneapolis for work, and the silver lining for that has been that I have been able to dine with some co-workers who I rarely get to see in real life. So the upside is huge, and it is less important exactly where wwe eat, but this was such a charming place it would have been fun to eat at even if I was by myself. The inside space is ecclectic and cool, with limited seating and would definitely recommend reservations for that. There is an ourside patio that is enormous and there were fleece blankets available to stave off the chill--later in the season they have heaters as well, but the night we were there I was just under dressed, but was quite confortable with the blanket. I had the Cuban sandwich with a side salad--I was tempted by the description of it which included: Roast Pork Loin, Ham, Gruyere,Pickled Onions, Pickled Jalepeno Peppers, Green Chilis, Sweet Mustard Sauce, on a French Roll--all the components that you would hope for and oh my, it was delicious. The pork was perfect, and all the accoutrements made it an excellent version of this classic sandwich. The bonus was that it was enormous, and I had the other half for lunch the next day. I accompanied it with a very nice white sangria and was very happy. My dining companion had the Teryaki Salmon Bowl, which included Edamame, Pickled Onions, Peppers and Onions, Avocado, Rice and Broccoli, which looked great as well. The source for the delicious pork in the Cuban is where they get their bacon, which I suspect is also delicious, and they do source locally, which I always appreciate--especially when you can taste the difference.

O'Brien's Pub, Shakopee, Minnesota

I was in Shakopee for a work trip and we spent the day in the Shakopee Public Library. So first off, that is a beautiful public building, and we were able to really enjoy being there. It is just a couple of blocks from this restaurant, which looks very much like your usual bar, kind of dark inside, and not much to recommend it, other than that we were a group of about 15 and they happily seated us together, and provided us with seperate checks--with a QR code to pay by, so no having to wait for the whole crew of us to sort through our bills. You can pay traditionally, but this was a huge plus with a big crowd. But that is not why I am compelled to write this review--someone amongst us mentioned that they smoke their own meat, and so after having endures a very mediocre pastrami sandwich earlier in the week, I boldly ordered a corned beef sandwich on a pretzel roll and oh my goodness, it was perfect. The meat was delicious, replete with a deliciously smoky flavor but oh so moist. And with great mustard! I subbed out the fries for a wedge salad--which was enormous, almost a lunch in itself, and I would definitely go back.

Mint Mark, Madison, WI

We had a remarkably good meal here, and I cannot wait to go back. The good news is that we have a niece living there for another year and a half--maybe longer, fingers crossed--and we can choose to go back. The other good news is that while the restaurant is small, and reservations are limited, you can show up at 4PM when the bar opens and put yourself on the list for a table, and often be seated by the time the kitchen opens at 5PM. One of the charms of the place is an extensive and eclectic cocktail menu, so there is something to keep you busy! The atmospher is lovely, small and cozy with a botanical theme, which is not something that I inherently love, but it really works here. On to the food. It is a shared plates style, with 1-2 plates per diner being about right. We were there on a Friday night, so we did opt for the Wisconsin Fish Fry--it is a tradition in Wisconsin and we had dodged it until now, so dove in, and no regrets but I wouldn't necessarily plan my return for a Friday, but would opt for it again if it coincided. The coleslaw was some of the best restaurant cole slaw I have had. This was not, however, the highlight! For me it was the vegetable forward menu and the interesting presentations and flavors they married together. Admittedly, the biscuit with garlic honey and cultured butter is not innovative, but do not miss it--delicious! The carrot ravioli was my favorite dish, but everything was amazing.

Fromagination, Madison, WI

This cheese shop, which does have some cheese tht is not made in Wisconsin, but it excels at high end cheese that is made in state, and they happily greet you when you enter the store, make conversation with all, offer tastes of cheese, and are equally comfortable with light banter and serious cheese talk. We mentioned we had a friend who is a cheesemake in Missouri and two people behind the counter said "Green Dirt Farm?"--yes! We knew them before there was a Green Dirt Farm and are well aware of their acocmplishments and awards in the artisanal cheese world--but so were they, and that is the sort of service you are getting, that and access to cheese that is so pricey that it's cost is advertised in the 1/2 lb. (less sticker shock that way. On the upside, if you want access to this level of cheese, this is the place to go, and they have an on line store, and free shipping to the area, including Iowa. We love Uplands Pleasant Ridge Reserve and we has a chance to taste it as well as buy it. This is well worth the visit if you love cheese and want to know more about what is happening with cheese in Wisconsin. We left poorer, but also a little richer.

Gai Noi, Minneapolis,MN

Wowza, this place was amazing and I cannot wait to go back. My spouse agreed to drive me to a baby shower that was north of us, but not so far as Minneapolis, but we really wanted to try this restaurant, so we made the extra effort. Why? The New York Times names it one of the fifty restaurants in the United States that they were excited about, and a restaurant in our town made that list--it is not just our favorite restaurant now but our favorite restaurant of all time in our place, so we are quite intrigued by this list. Suffice it to say that this was knock it out of the park amazing food. We over ordered, we would get a different variety next time, but what we got both amazed us and left us hoping for a next time. Here is some background from the web site: Gai Noi, short for khao gai noi, is a type of short grain glutinous rice emblematic of the northern Xieng Khouang regions of Laos, where chef Ann and her family are from. Also known as ‘little chick’ due to its spotted appearance and small shape, khao niew (sticky rice) is a staple of the Lao diet and is eaten in tandem with nearly all other dishes. So important is sticky rice in Lao culture, most Laotians refer to themselves as ‘luk khao niew’, or ‘children of the sticky rice’, as sticky rice is the sustenance of the people; the central component of any meal and gathering. The restaurant is open 11AM-10PM seven days a week, and so it is also a great find if you want to eat at non-traditional hours, or like us in our later years, want to eat in the early evening, when a lot of restaurants have yet to open. One caveat--we arrived just at 5PM and it was already hopping. We were able to get a table, but when we left, there were at least 40 people waiting to be seated. They do have shared tables, which can augment availability, but it is a place that favors those of us who eat at off hours. None-the-less, this place would be work the wait. It has a fun atmosphere and good people watching as well.

Potter, Nebraska

We continue our search for the perfect overnight town in Nebraska for us to overnight in on our travels to and from the west. Spoiler alert, we have yet to find it, but this was a very pleasant stop for us on a recent return drive from the Tetons. The Village of Potter was established as the railroad progressing westward. The town was named after General Joseph S. Potter, a Union Pacific Railroad Director. In 1870, Union Pacific built a station house and it served as the post office, the schoolhouse and the land development office. It was the only building build for several years. Progress towards advancement began in 1885, when a hotel was built and shortly after stores began popping up, a newspaper called the Potter Review was created, and a church was built. In 1892 due to a big crop, grain bins were built to hold the oats and wheat the local farmers were growing. The railroad still runs through Potter, to the tune of one train an hour it seemed,but they have a branch of the Flyover Brewery, which has good beer and bar food. The Potter Sundry was a great early morning stop for breakfast--they open at 5 AM and have fresh baked items available.

A Toda Madre, Glen Ellyn, IL

I went to a really charming exhibit of Frida Khalo's early work and a review of her life in Glen Ellyn and then had lunch at this restaurant, which is part of the Buen Trucha group of restaurants found in the western suburbs of Chicago. Buen Truecha is in Geneva and is the parent restaurant, and if this is any indication, is also the better of the group. This restaurant had a more narrow menu, but with the same great flavors. The tortillas are flavorful, the taco fillings are excellent, a level above a Tex Mex taqueria, and the setting is very well done. We initially started off at the bar, and then moved to a table when it was available, and both settings were nice. I would definitely not wait for a table because in some ways the bar is funner. The food is good quality, and there are daily specials that augment the menu that you can find on line. I would not seek this out (while I have done just that for Buen Truecha), but if I was in this neighborhood again, I would return.

Bien Trucha, Geneva, IL

 

This is a place worth seeking out and eating at.  Zagats gave it 29/30 for food, and they were right on as far as I am concerned.  Everything we are at the restaurant was fantastic.  We sat down and started with chips and a bean dip--I am a big fan of bean dip, so the fact that this is provided gratis was a big plus for me.  The attention of the staff to service was outstanding, and they were all very personable as well.

We opened with the special ceviche, which was made with tilapia, and while I was surprised by the choice of fish, it is a sustainably farmed fish, so I was open minded--and was rewarded.  It was delicious, and the portion was quite large.  Nice to share with at least two people. 

Next we had the poblano chili soup, which had a rich poblano flavor (and color--see it pictured on the left), and was light.  Delicious.  We had the corn salad on the side, which is not light, but fantstic, so do not miss it.  Then we ordered two kinds of tacos.  That was the moment when my spouse and I really wished that we numbered more than two.  This is definitely a place to think about bringing more than a couple of people to because the taco options come with 4 small tacos, and you could really try a variety. 

We got some tortas to go, and while the fillings were deliciou, the bread was too soft for my taste--I would have preferred a crustier, chewier bread.  This is a small thing--do not let it dissuade you from finding this place!

Lemon Falls, Chagrin Falls, OH

I was visiting my parents in Chagrin Falls, Ohio, which is a small village east of Cleveland that was a summer community for the well to do.  Now it is part Cleveland Suburb, part quaint village.  They took me to eat at a new restaurant that serves breakfast and lunch.

They have baked goods and some breakfast sandwiches, but the lunch menu of salads, soups, and sandwiches was very impressive.  We were there for one reason only--to have their lobster roll sandwiches, but there were several other things that I would have considered having if that was not available, and their chicken salad is reputed to be especially impressive.  I had the cauliflower soup, and it was a little too delicately flavored, and a little under-salted for my taste, but the texture was perfect.  Very smooth, with a reasonable texture that either resulted from a Vitamix or running the coup through a fine sieve.  I wouldn't give up on the soup, in other words.

The highlight was the lobster roll--the owner is from Massachusetts, so he knows a thing or two about what makes a good lobster roll.  The meat was predominantly claw and arm joint meat, which is richer and more delicately textured than tail meat.  My parents were born and raised in Maine, and make a regular pilgrimage to Lemon Falls to experience this sandwich.  Perfection!  The side order of home pickled cucumbers was quite good as well.

Kernza and Perrenial Grains

Wes Jackson, from the Land Institute in Kansas has been working on perennializing what for over 30 years, in an effort to save our agricultural soil from the damage of annual grains.  He has a biblical way of speaking: “The plow has destroyed more options for future generations than the sword,” he says. “But soil is more important than oil, and just as nonrenewable.” Soil loss is one of the biggest hidden costs of industrial agriculture — and it’s created at literally a glacial pace, maybe a quarter-inch per century. The increasingly popular no-till style of agriculture reduces soil loss but increases the need for herbicides. It’s a short-term solution, requiring that we poison the soil to save it.  With global climate change and the need to maximize use of water, the time to worry about this is now.

Perennial grain cropping systems could address a number of contemporary agroecological problems, including soil degradation, NO₃ leaching, and soil C loss. Since it is likely that these systems will be rotated with other agronomic crops, a better understanding of how rapidly perennial grain systems improve local ecosystem services is needed. A recent study quantified soil moisture, lysimeter NO₃ leaching, soil labile C accrual, and grain yields in the first 2 yr of a perennial grain crop under development [kernza wheatgrass, Thinopyrum intermedium (Host) Barkworth & D.R. Dewey] relative to annual winter wheat (Triticum aestivum L.) under three management systems. Overall, differences between annual and perennial plants were much greater than differences observed due to management. In the second year, perennial kernza reduced soil moisture at lower depths and reduced total NO₃ leaching (by 86% or more) relative to annual wheat, indicating that perennial roots actively used more available soil water and captured more applied fertilizer than annual roots. Carbon mineralization rates beneath kernza during the second year were increased 13% compared with annual wheat. First-year kernza grain yields were 4.5% of annual wheat, but second year yields increased to 33% of wheat with a harvest index of 0.10. Although current yields are modest, the realized ecosystem services associated with this developing crop are promising and are a compelling reason to continue breeding efforts for higher yields and for use as a multipurpose crop (e.g., grain, forage, and biofuel).