The daily digest of Twin Cities culture | Secrets of the City

Tons of successful restaurants are hidden in obscure buildings or out-of-the-way places: duplex, cafe Levain, 112 eatery. In these cases, the humble, back-door, sidestreet locations seem only to make them hotter. . . .more desirable. So I can never figure out what, exactly, is going on with Fugaise.

The New York Times had a fascinating story last week, Food 2.0: Chefs as Chemists. Cutting edge chefs like Wylie Dufresne of WD-50 in Manhattan, and Grant Achatz of Alinea in Chicago are experimenting with

It’s a child’s privilege—and punishment—to help with the Thanksgiving turkey. The responsibility of assisting in the preparation of the main dish is heady, indeed. Turkey is pretty much the definition of Thanksgiving for many kids, and they may dream of the moment when that golden bird is brought out to the big table and all the hungry eyes turn away from the bird for a momentary glance of appreciation toward the tot who is beaming with pride. It may be this kind of dream that would fuel a blond child of seven to throw her hand up and volunteer for the job.