What: CannaFest
When: April 4 Where: Machine Shop, 300 Second St. SE, Minneapolis
The finest cannabis businesses from across the state will sample and sell THC and CBD foods, beverages, health & wellness products, and more at this expo event. Tickets include a commemorative glass, reusable bag, endless samples, education, and enjoyment.
Fall of Troy Performance
What: ‘Hecuba’
When: April 5-21 Where: The Southern Theater, 1420 Washington Ave. S., Minneapolis
Pangea World Theater presents this compelling reimagining of the aftermath of the Fall of Troy. “Hecuba” follows Agamemnon, the victor, as he locks horns with Hecuba, the vanquished queen. The drama weaves threads of inconsolable rage and grief with fate, revenge, and inevitable carnage.
ONGOING
Puppet Show
What: “Phantom Loss”
When: Through April 7 Where: The Avalon Theater, 1500 E. Lake St., Minneapolis
In the Heart of the Beast Puppet and Mask Theatre (HOBT) opens its next stage performance, “Phantom Loss,” a tabletop puppet show created by local artist Oanh Vu. Vu describes the show as a tragicomedy that weaves Vietnamese mythology and American pop culture to explore the impact of criminalized immigration and intergenerational trauma.
Switch Into Drive
What: The Twin Cities AutoShow
When: Through April 7 Where: Minneapolis Convention Center, 1301 Second Ave. S., Minneapolis
The 51st Annual Twin Cities Auto, the largest consumer show in the Upper Midwest, rolls into Minneapolis this week with hundreds of models to compare, an extensive focus on electric vehicles, a celebrity appearance by Constance Nunes of Netflix’s “Car Master: Rust to Riches,” and more.
Civil Rights Moment
What:‘A Unique Assignment’ When: Through April 7 Where: History Theatre, 30 E. 10th St., St. Paul
In this theater production, two men—Henry Gallagher, white, and James Meredith, Black—are thrust into each other’s lives in the aftermath of the Ole Miss Riot. Explore a milestone moment in Civil Rights history through the men’s own words and perspectives on their shared experience.
Spring Has Sprung
What: Into the Deep floral experience
When: Through April 7 Where: Galleria Shopping Center, 69th Street and France Avenue, Edina
For the fifth year in a row, Galleria and Bachmans create an early spring surprise with a free floral installation. Open during mall hours, Into the Deep provides an immersive experience with sea-inspired floral sights and creative floor-to-ceiling installations.
Science Scene
What:“Babble Lab” When: Through April 14 Where: Cargill Stage at Children’s Theatre Company, 2400 Third Ave. S., Minneapolis
When an experiment unexpectedly goes awry, a concoction of sneaky, sprightly letters takes over a weird science lab. Watch them jump into jars, spring from drawers, bounce around the room, and play hide-and-seek as a scientist makes her findings. Created with early learners in mind.
The University of Minnesota’s Goldstein Gallery of Design, which is a research center in the U’s College of Design and the only design museum in the Upper Midwest, opens this new exhibit featuring more than 75 items showcasing leather shoes, woolen knitwear, thrown pottery, ceramic tiles, and youth-built boats.
Experience the Northwoods like never before at YMCA Family Camps! Camp Northern Lights (located in Babbitt, MN) and Camp Du Nord (located in Ely, MN) both offer a unique experience for families looking to spend quality time together and enjoy a beautiful and relaxing weekend in nature. Come and experience activities like hiking trails, family art, fat tire bikes, kayaking and canoeing, fishing, swimming, and more! Lodging ranges from tent sites to gorgeous cabins with full kitchens and bathrooms, perfect for a seasoned participants or a first-time camping experience.
Scroll through the gallery below to find ideas for the perfect trip with YMCA Family Camps.
As the embrace of winter loosens and spring steps forward, Mini Soda is thrilled to accompany you into this vibrant season of renewal and gatherings. This spring, allow our distinct range of cannabis-infused sodas to sprinkle a dash of creativity and sparkle on your non-alcoholic cocktail menu.
Crafted with natural cane sugar and infused with a harmonious blend of THC, CBG, and CBC, each Mini Soda variant—strawberry guava, mandarin, lime, and mango—promises a gentle, uplifting experience. They stand as the perfect canvas for your spring cocktail creations, blending seamlessly with the season’s freshest ingredients.
Strawberry Guava Spring Fizz: Begin with a layer of fresh strawberries at the bottom of a glass, add a dash of lemon juice, and fill with ice. Top with Strawberry Guava Mini Soda and a splash of sparkling water for a bubbly, refreshing drink that sings of spring.
Mandarin Blossom Spritz: Combine Mandarin Mini Soda with a splash of elderflower syrup in a glass filled with ice. Add a slice of cucumber and a sprig of mint for a drink that’s as rejuvenating as a walk through the blooming gardens.
Lime and Mint Dew: Muddle mint leaves in a glass, fill with crushed ice, add a generous pour of Lime Mini Soda, and a hint of agave syrup. Stir gently for a cool, invigorating mocktail that mirrors the dewy mornings of spring.
Mango Sunshine Cooler: In a glass filled with ice, mix Mango Mini Soda with a splash of orange juice and a hint of vanilla extract. Garnish with a slice of orange and a cherry for a tropical twist that brings the sun’s warmth to your spring days.
As the season unfolds, Mini Soda invites you to delve into the art of non-alcoholic cocktail crafting. Whether you’re throwing a lively spring bash or enjoying the tranquil beauty of a sunny afternoon, our mocktail recipes are designed to add a layer of fun and sophistication to your celebrations.
Mini Soda stands for more than just unique flavors; we embody the spirit of spring—renewal, joy, and togetherness. Our non-alcoholic cocktails ensure that everyone can partake in the season’s festivities, making your moments together brighter, more inclusive, and flavored with happiness.
So, let’s raise a glass of Mini Soda to the spring season. Here’s to creating unforgettable memories, sharing laughter, and enjoying the subtle, joyful buzz that only Mini Soda can bring.
Grilling, a health-conscious cooking method, not only offers a delightful way to savor the freshness and flavor of beef but also preserves its nutrient-rich profile. Whether you’re grilling in the backyard or at a tailgate, on a gas or charcoal grill, you’re preparing beef that’s packed with essential nutrients like zinc, iron, and protein, all while maximizing taste and ensuring optimal tenderness. This dry heat cookery method requires little or no added fat, making it a healthy choice. Here are three simple steps to ensure a safe, delicious, and health-enhancing grilling experience with beef:
STEP 1: MASTER YOUR CUT. The choice of cut is crucial, as beef is a powerhouse of essential nutrients like zinc, iron, and protein, perfect for fueling healthy, active lifestyles. Many cuts of beef are ideal for delicious and nutritious grilling. Some of the top contenders for your grill include Strip Top Loin Steak, Flank, and Ribeye.
STEP 2: PREPARE YOUR BEEF. Savor the flavor by using marinades that work overtime to add extra flavor and tenderness. Marinades with little or no sugar may help protect meat from charring and have also been shown to reduce HAA formation. Before cooking, remove meat from the marinade and pat dry with a paper towel to promote even browning and prevent steaming. Sugary sauces and glazes can burn easily and cause charring. If using, baste during the last few minutes of grilling and avoid charring. Don’t forget the fruits and veggies! Beef pairs perfectly with fruits and vegetables, especially on the grill! Grilled veggies and fruits like zucchini, corn, pineapple and plums add delicious flavor to a nutrient-rich meal with beef.
STEP 3: COOK YOUR BEEF. Keep it medium. When cooking beef, use medium heat. High heat can overcook or char the outside of beef cuts while the interior remains underdone. Charring is not recommended. For charcoal grilling, medium heat is achieved when coals are no longer flaming and are ash-covered and spread in a single layer. Check the cooking temperature by cautiously holding the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away (approximately 4 seconds for medium heat). For gas grilling, consult the owner’s manual for specific information about preparing the grill for medium heat since gas grill brands vary greatly. Turn beef one to two times for even cooking and browning. Use a spatula to turn burgers and tongs to turn steaks and kabobs. Do not press, flatten, or pierce the meat—flavorful juices will be lost.
Unleash your inner culinary artist and explore the beef world with the latest updates and insights at mnbeef.org.
Mark your calendars and embrace the spirit of inclusivity and empowerment as W Minneapolis – The Foshay proudly presents Queer Me Out on June 4. In a city known for its progressive ideals and vibrant LGBTQ+ community, this event promises to be a celebration like no other.
In 1972, Minneapolis made history with its first Gay Pride march, setting the stage for a movement that would captivate hearts and minds for decades to come. Now, over 50 years later, you are invited to join together to honor this pivotal moment in our city’s history and explore the remarkable journey of the LGBTQ+ movement.
Queer Me Out is more than an event—it’s a testament to the resilience, courage, and passion of the LGBTQ+ community. This year’s speaker panel will feature voices from across the spectrum, sharing their stories, insights, and visions for the future. From activists and artists to community leaders and allies, each speaker will offer a unique perspective on the challenges and triumphs that have shaped the LGBTQ+ movement.
W Minneapolis – The Foshay believes in the power of storytelling to inspire change and foster connection. That’s why Queer Me Out isn’t just about looking back—it’s about looking forward. As our community celebrates how far we’ve come, let us also recognize the work that lies ahead. Together, we’ll explore how we can continue to create a more inclusive and equitable world for all.
But Queer Me Out isn’t just about serious discussions—it’s also about celebration. Join for an evening of music, art, and camaraderie as the community comes together to honor the past, celebrate the present, and envision the future. With signature cocktails, live entertainment, and plenty of opportunities to connect with like-minded individuals, this is one event you won’t want to miss.
So whether you’re a longtime activist, a proud member of the LGBTQ+ community, or simply an ally looking to learn more, Queer Me Out welcomes you with open arms. Be the first to know about event updates, ticket sales, and exclusive offers by following W Minneapolis – The Foshay on Instagram at @wminneapolisor signing up for their email newsletter. See you at Queer Me Out on June 4!
Potatoes are a highlight of many meals, and certainly a big player at holiday tables throughout the year. While we often have traditional ways we like to prepare them, it’s easy to mix things up with recipe variations that are likely to be devoured by your family and friends. It’s amazing how many ways there are to prepare tasty taters! Here are four ideas to help you add a twist to the table this weekend or for any dinner ahead, courtesy of the Idaho Potato Commission. Plus, they are served up with some fun facts and tips.
Naturally Nutritious
Not only are potatoes comforting and delicious, but they are also naturally free of gluten, fat, and cholesterol and a good source of complex carbohydrates, while loaded with nutrients including vitamins B6 and C, and more potassium than the average banana.
Why is a potato called a “spud”?
A sharp, narrow spade known as a spud was used to dig up large rooted plants, especially potatoes, and around the mid-19th century, it’s said that the word caught on as a slang term for potatoes.
Potato Fun Facts and Tips
13 billion pounds of Idaho potatoes are harvested every year.
The average American eats approximately 111 pounds of potatoes each year!
There is no harm in eating potatoes raw, however, you might find them a little harder to digest than when cooked.
Be gentle: Potatoes can bruise as easily as a banana or apple. If it develops black spots, just trim them away before cooking.
Storing spuds: Store potatoes in a cool, dark, and well-ventilated place. They’ll keep about a week at room temperature and several weeks at 45 to 50°F. Refrigerator temperatures are too cold, which converts the starch into sugar, resulting in a sweet taste. Extra sugar also causes them to darken prematurely while frying. Dampness can cause decay, so do not wash before storing.
Oven Roasted Red Potatoes Over Herby Yogurt
Makes 8 servings | Recipe by Danielle Kartes, courtesy Idaho Potato Commission
Roasted potatoes are the perfect, simple side dish. Here, they are dressed up with an herby yogurt sauce, and can be served for breakfast, lunch, or dinner.
8 medium Idaho red potatoes
2 tablespoons olive oil
Salt and pepper, to taste
½ teaspoon aleppo pepper (or mix paprika with cayenne, to taste)
For the Herby Yogurt
1½ cups Greek yogurt
1 clove garlic
2 tablespoons olive oil
½ cup fresh dill
1 bunch scallions
½ cup cilantro
Pinch of chili flakes
1 tablespoon lemon juice
Salt and pepper, to taste
Heat oven to 375°F. Line a baking sheet with parchment paper. Slice the potatoes into quarters, then place in a bowl. Toss with olive oil, salt and pepper, and aleppo pepper.
Pour the potatoes out onto the lined baking sheet and roast 30 to 40 minutes, or until the potatoes are tender.
Halfway through cooking, flip the potatoes for even browning and place back in the oven to finish.
While the potatoes roast, make the yogurt sauce by placing all the ingredients into the work bowl of a food processor and pulse until you reach your desired consistency. It should be smooth.
When the potatoes are tender, spoon the yogurt into a serving platter, then pour the hot potatoes over top. Garnish with extra dill and cilantro.
Basic Hasselback Idaho Potatoes
Makes 4 servings | Recipe by Lisa Lin, courtesy Idaho Potato Commission
For just a little more effort than a plain baked potato, you can make these showy potatoes. They are easy to make and encompass two favorite textures—crispy edges like your favorite french fries with a creamy center reminiscent of mashed.
4 large Idaho russet potatoes
Lemon juice
4 tablespoons oil or butter
Fresh rosemary
1 large garlic clove, sliced
Salt and pepper
Fresh parsley, chopped, for garnish
Heat oven to 400°F.
Prepare a bowl of cold water with a squeeze of lemon juice in it.
Slice off the bottom of the potatoes to make them steadier for cutting.
Place potato between two chopsticks. Cut slits ¼-inch apart using the chopsticks as a guide to keep from cutting all the way through. The slices should stay connected at the bottom.
Carefully fan out the sliced pieces without breaking them apart. Place the cut potato in the prepared bowl of water while you cut the remaining potatoes.
Melt butter in a saucepan over medium heat. Add a couple of sprigs of rosemary, the sliced garlic, and a sprinkle of salt and pepper. Let sit a few minutes to season the butter.
Remove potatoes from water and dry thoroughly. Place on a baking sheet.
Brush potatoes with some of the melted butter.
Bake for 1 hour. Halfway through cooking, the potatoes will start to fan out. When this happens, brush with some more of the melted butter.
Remove from the oven. Brush with remaining butter, sprinkle with salt and garnish with chopped parsley. Serve immediately.
Loaded Cheesy Garlic Homestyle Mashed Potatoes
Makes 10 servings | Recipe by Kita Roberts, courtesy Idaho Potato Commission
These creamy cheesy mashed potatoes are quick to make and amazing when served fresh and hot; the perfect base for supper.
5 pounds russet Idaho potatoes, washed, peeled, and cubed into even 1-inch portions
¾ cup cream
¼ cup sour cream
4 tablespoons butter
8 ounces cheddar cheese, shredded
6 garlic cloves, minced
Salt and pepper, to taste
Place the cubed potatoes in a large pot and cover with water.
Bring to a boil and cook 12 to 17 minutes, until potatoes are fork tender.
Drain the potatoes and transfer to a large bowl.
Mash the potatoes by hand, or with a ricer, and whisk in the cream, sour cream, butter, grated cheese, and garlic.
Mix to combine. Season with salt and pepper to taste and serve hot.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Crispy Cheesy Potato Cakes
Makes 8 large or 16 medium potato cakes | Recipe by Danielle Kartes, courtesy Idaho Potato Commission
Do something fun with leftover potatoes—or make a fresh batch. This recipe for a crispy, cheesy, potato cake that includes bacon serves as a great side dish, snack, or main course. The sauce is delicious, too.
3 cups leftover mashed Idaho potatoes
3-4 slices bacon, diced and cooked
¼ cup sliced green onions
1½ cups shredded cheddar cheese
¼ cup chopped fresh dill
Salt and pepper to taste
2 eggs, beaten
2 cups panko breadcrumbs
2-3 tablespoons oil
For the Dipping Sauce
1 cup salsa
1 cup sour cream
¼ cup green onions, chopped
¼ cup fresh dill, chopped
Mix the mashed potatoes, bacon, green onions, cheese, dill, and salt and pepper together.
Form into 8 equal portions, then pat each into a round disc.
One at a time, set each cake gently into the beaten egg wash, then press firmly into the panko breadcrumbs, and set on a plate.
Heat the oil in a large skillet over medium-high heat. Once the oil is hot, fry 4 cakes at a time. Flip once, and fry until golden. Repeat with each cake.
To make the dipping sauce, mix the salsa ingredients. Dip the hot potato cakes into the sauce and serve.