Once Again Nut Butter is offering seven of its most popular, creamy nut and seed butters in cost-effective and user-friendly 5-pound containers. This smaller size, which follows the company’s 9-pound and 35-pound containers, is designed to help restaurant owners and foodservice providers eas…

Back in 2001, Franchise Times Corp. acquired Foodservice News, and for the last 20 years this publication has been serving the Minnesota and Upper Midwest restaurant community. FSN has been the region’s trusted source for news and information during that time. We expanded that portfolio when…

If it’s December, that means I’m thinking and writing about yearend tax planning. Being a tax lawyer, it is always one of my most enjoyable articles to write. This year, however, is the hardest tax article I have written because of all the uncertainty. So, I am going to start off with what w…

Rhys Williams, the executive director of The Good Acre, has announced his plans to retire at the end of the calendar year. The new executive director has not been announced but will uphold The Good Acre’s commitment to providing opportunities for their local farming community and making a po…

Trips to the farm aren’t just for apple picking or wandering through a corn maze any more. Traveling to a farm to attend a wedding or party in a converted barn or to enjoy pizza from a wood-fired brick oven is becoming a popular activity. That activity could be changed if a proposed law chan…

Caribou Coffee, the 718-unit coffee chain headquartered in Brooklyn Center, Minnesota, is expanding via franchising in the U.S. for the first time. The brand announced the debut of their domestic franchise program on October 11, but Caribou CEO John Butcher said “it’s been on our roadmap for…

After a year’s delay, St. Paul is preparing to implement its “Green To Go” takeout food packaging regulations. City staff is convening a community-industry working group to plan implementation of the sustainable food packaging effort. The group is to review ordinance language and the current…

Heather Jansz’s “Mother Sauce” comes with a side of mothering. Known as “the Curry Diva,” Jansz was doing nut-free, dairy-free, gluten-free fo…

Randall Prudden took all the cooking classes his Chicago high school offered—Foods I, II, III—and then he took them again. And while he got hi…

Café Cerés co-owner and pastry chef Shawn McKenzie became obsessed with baking the perfect chocolate chip cookie when she was a kid. Store-bou…

As pastry chef for The American Swedish Institute’s restaurant FIKA, Brenna Morrison employs a bevy of sleight of hand maneuvers. Take, for in…