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What's in the Food Building?



This week on Moveable Feast, Minnesota Monthly editor Rachel Hutton and MPR host John talk about the diverse offerings of the Food Building, a venue in northeast Minneapolis that supports small businesses to produce local foods, run by Kieran Folliard of Irish pub and 2 Gingers whiskey fame.

At Red Table Meat Co., chef Mike Phillips does charcuterie of all types, and the Lone Grazer Creamery makes string cheese, cheese curds, and a couple of semi-soft cheeses. Both businesses source their ingredients locally.

Steve Horton, founder of Rustica bakery, recently sold that business and plans to open a bakery-slash-grain-mill in the Food Building next spring.

A restaurant called The Workhorse is expected to debut in the Food Building this month. The names of the men and women behind The Workhorse will be familiar to Twin Cities foodies: Luke Kyle of Anchor Fish & Chips, Katie Kyle of Spyhouse Coffee, Geoff King of Scratch Food Truck, and Anne Saxton who has long handled marketing for Kim Bartmann’s restaurants. It will offer both grab-and-go and sit-down meals made with local and organic ingredients.

Listen to the full podcast on Classical MPR's site

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Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

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