What's cooking: Form meetes function in the kitchen

  • Article by: KIM ODE
  • Updated: June 14, 2012 - 9:22 AM

The humble kitchen receives cultural scrutiny -- and a makeover -- when Walker Art Center hosts Kitchen Lab: A Mobile Hearth for Collectivist Action. A mouthful, in so many ways. Guest designers and researchers Carl and Betsy DiSalvo will "focus on reconceiving the kitchen: its ingredients, structure and functions," working with other local experts in studio art, landscape architecture, food systems, urban planning, design, ceramics, public health, cultural studies, theater, engineering and more. You can help, too. From 5 to 10 p.m. June 21, bring your favorite locally produced beverage, produce, meat or cheese to Open Field, the large grassy area at the Walker. The DiSalvos will weave it into "a playful presentation and discussion about serving and eating, public engagement, participatory design and informal learning." There are other kitchen events all month. Check them out at www.walkerart.org/openfield.

Magazine for growling stomachs

Debuting this month is the Growler, a bimonthly "craft beer lifestyle magazine" published by the Beer Dabbler, producers of craft beer sampling events. Mostly distributed at beer stores, restaurants and bars, the free magazine will have feature stories, columns, an events calendar, brewer profiles and news about the craft beer industry in Minnesota and beyond. The premiere issue includes a plan for pairing outdoor adventures and northern Minnesota breweries, a look at what the pint law has meant, and an interview with Jacquie Berglund, who founded Finnegan's, about her work with hunger programs. To learn more, visit growlermag.com.

Eat your words, write your food

There is food writing you can't put down, and some you want to toss into a blender, reminding us that writing is harder than it looks. Claire Stanford, who has an MFA in creative writing from the University of Minnesota and is an active food blogger and writer, is teaching a class at the Loft Literary Center in Minneapolis on how to get your culinary experiences from the kitchen to the printed page, whether in a magazine or a memoir. Over six sessions, July 9 to Aug. 20, students will complete a polished article-length piece. Cost varies as to Loft membership and income. For registration info, visit www.loft.org and click on "Find a class."

SPFM videos

The St. Paul Farmers Market has debuted "Market," a weekly video feature that will highlight various aspects of the market, growers and food demonstrations. It's produced by the St. Paul Neighborhood Network and will air from now into October. It can be found at SPNN.org/Market.

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