Co-op classes run the gamut
Mississippi Market's three co-op locations in St. Paul are offering classes that are bound to expand your skills in the kitchen, and regarding life in general, this year. Among the offerings: Easy Peasy Plant-Based Meals, Healthy Hibernation, Shopping the Co-op on a Budget, Pasty Making Workshop, Holistic Management of Diabetes, Brew Your Own Kombucha, Tame Your Inner Sugar Beast and many more. January's first class is All About Mulling, so you can get your cider on from 1-3 p.m. Jan. 9 at the E. 7th Street location. To see a full list of classes and costs by month, and to register, visit msmarket.coop/events/classes.
NE. winter markets on deck
A release from the Northeast Farmers Market notes that its outdoor season will begin on May 21. #goals, right? In the meantime, it's hosting three indoor winter markets: from 10 a.m. to 2 p.m. Jan. 16; 6-9 p.m. Feb. 20, and 10 a.m. to 2 p.m. March 19, all on the third floor of Solar Art by Chowgirls, 711 15th Av. NE., Mpls. Along with a selection of vendors, there'll be live music, a cooking demonstration, cocktails or Indeed beer at the Chowgirls bar and activities for kids. To learn more, visit northeastmarket.org.
Well, someone's feeling cranky
The website Thrillist, which describes itself as "obsessed with everything that's worth caring about in food, drink, and travel," polled chefs about trends they would most like to see retired. Here are some of their answers:
Deviled eggs: should "not be presented as their own dish" and perhaps better left on picnic tables.
Molecular gastronomy: "What happened to cooking food with fire?"
The whole tweezer thing: "God's greatest gift to us is our hands. Let's use them more."
Smoked cocktails: "just seems excessive."
Calling something farm-to-table: "Any chef worth his or her salt should already be cooking farm-to-table."
Kale: "There are dozens just like it that should be getting the spotlight, like collards, mustard greens, dandelion green, beet greens, and carrot tops."
Pretzel buns: "I'd like to see fast-food restaurants retire the good things they're making bastardized versions of, like pretzel buns and cronuts."
Food trends: "The fact that there are trends in the first place means they'll eventually be played out."