Four Sustainable Eating Ideas for Earth Day

Earth Day is a great time to celebrate the planet. It’s also an opportunity to take a closer look at our everyday choices. We know sustainable living can seem like a daunting task when we’ve got so much else to think about. Thankfully, a good start can be to focus on what’s on our plates. Let’s give some love to exciting new food trends that provide delicious, nutritious foods in more sustainable ways. Here are four of our favorites:

Seaweed Kelp 

Seaweed kelp isn’t just a sushi side-dish anymore. It can have great benefits for you and for Mother Earth. According to the health food blog Lakanto.com, “The benefits of seaweed range from aiding in muscle function, to digestion, to balancing hormones and blood sugar.” Plus, when used to feed cattle, seaweed helps cut down carbon emissions by about 20%. 

Where to buy: SeaVeg.com, as well as Whole Foods. 

Insect Flour

If you’ve been into baking bread over quarantine and have wished for a way to elevate your go-to grain, well, have we got the flour for you! Insect flours are being praised as energy boosters and protein-rich meat alternatives. 

Where to buy: Harmony Cricket Farm 

Kernza Flour 

If you’re grossed out by the prospect of insects in your flour, try a more mainstream solution. You may have seen the “miracle grain,” Kernza, in the news recently. The flour, cultivated in 2003 by scientists at the The Land Institute in Kansas, might be a savior for soil. One of its biggest benefits is its root structure that helps build soil health, retains clean water and sequesters carbon. These are all things that help nourish our bodies while caring for the planet. 

Where to buy: Perennial Pantry 

More Meat-Free Meals

Studies show that eating less meat, fewer animal products, and more plants is a good way to give your body a boost, and it’s good for the Earth too. Researchers at the University of Oxford found that cutting meat and dairy products from your diet can reduce your carbon footprint from food by up to 73%!

We asked our instagram followers to share their favorite plant-based or vegetarian friendly restaurants. Supporting your community while giving love to the earth just got way more fun!

J. Selby’s
Hola Arepa
Reverie
The Block
Hai Hai

Roundup: Our Staff’s Favorite Breweries

As a wise Saint Patrick once said, “cheers to beers.” We’re celebrating this Irish holiday by giving some love to our favorite local taprooms. 

We asked our staff  to name their favorite place to grab a brew in the Twin Cities, and here’s what they said. Betsy loves the midwest style and swagger at Indeed , while Ciara prefers the downtown backdrop when she sips a brew at Headflyer. Dustin tries not to get too wild at Wild Minds Brewery and Maggie is a fan of the tradition and taps at Bunny’s but she isn’t picky and appreciates the variety of breweries to visit in the Twin Cities. 

We asked our staff: “Would you rather: authentic irish pub or hip local brewery?” Looks like The Emerald Isle will need to stay in second place this year because everyone polled would rather go local. 

Now, if you’re spending your St. Patrick’s day inside this year, there are still many options for getting food to-go. Plus, you’ll need some carbs to soak up that stout. Which local brewery does our staff love to snack at? 

Food trucks are still the stars of the show at many of our favorite spots. Maggie and  Betsy bonded over their mutual love of the Parlour truck, and Ciara is a fan of Pryes. “Their guest kitchen Cason Italian Eatery is delightful!” Dustin thinks back to his time living in Lauderdale, and loved when the Northbound food truck came to Insight Brewery.

Where’s your favorite spot to grab a brew in the Twin Cities? 

Diversity, Family, and Pickled Herring: an IN Food Book Club Discussion

It’s not every day you can discuss the merits of Pudgy Pies, what it’s like to de-feather a chicken, and the struggles of high-profile kitchens all at once. Yes, Chef, written by celebrity and world-renowned chef Marcus Samuelsson the perfect pick for us at this time in our lives, when we all long for The Before Times of dining in at a restaurant without a care in the world. If you want to purchase Yes, Chef, we recommend searching on IndieBound, a site that connects you with independently owned bookstores near you. 

Only a handful of us have worked back-of-house in the restaurant industry, but since we love food and everything that surrounds it, we were well versed in the lingo and culture detailed by Samuelsson. Anita loved how focused on “layers of flavor” the chef was throughout the book, never once settling for anything less than perfect. The emphasis on seasonal flavors in particular reminded Maggie of some of the work we do often for our clients. “It’s not only independent restaurants that are focused on keeping taste on trend and seasonally timed, everyone in the food industry knows how important it can be.” 

Food as a source of familial memory was a theme in the memoir that stood out to all of us, because we’re connected to our roots via food. Lori still uses her grandmother’s aluminum measuring cups, which helps her “feel like she’s right there with me.” Dustin’s family collected sap from their property and made maple syrup on the weekends, and Ciara grew up camping and making meals with a beachside bonfire. Her favorite childhood trail-side treat? Pudgy Pies, a calzone like dish made with a flipping cast iron sandwich maker.

We were all impacted by this memoir of Samuelsson’s in very different ways. Some yearned for the days of dining inside, or traveling the world and experiencing diverse flavors and styles of cooking. There wasn’t one of us who wasn’t inspired by Samuelsson’s drive and passion for his goals, and the idea of “Turning yourself over to what you’re doing.” Lori was struck by his self-assuredness. “He always understood who he was and who he needed to be.” 

If our book club observations didn’t convince you to read this incredible memoir, consider this: while reading we all felt the desire to try out leeks and lingonberries. As they say in Sweden, Smaklig måltid! 

A Look INside Food Connections: 2021 Food Trends

As professionals in the food industry, we can’t wait to indulge on the latest dishes and drinks in this new year. At the last Food Connections meeting we discussed how 2020 changed the food world and how those changes affected our predictions for the new year. Thanks to the diverse backgrounds and perspectives in Food Connections, there were varied ideas about what might change in the world of food service and restaurants in 2021. 

Takeaway/ Giveback 

Some of us who were novices to eating takeout came to be very comfortable with eating on-the-go this past year. Darcy Iserman loves the way takeout food has become elevated, and is inspired by the ambitious take-home meal kits. Jill Holter says that thanks to the home focus, and rise of so many new home chefs,  “We’ve been caring deeply about where our food comes from.” 

Sue Lang thinks that restaurants will be branching out with ways to take your cocktail kit home. 

High Bar

With the challenges of 2020, our lives got a bit closer to home. The more concentrated focus on home cooking inspired many to become more comfortable in the kitchen. Amy Goetz thinks this will lead to more savvy restaurant goers in the future, as we’ve been “building a more confident food culture.” 

Say Cheese

Instagram became our  maître d’ this past year, and so we were all inspired to elevate our Netflix snacking. Chatcuritre boards were the perfect mix of simple and swanky for everyone to try their hand at food-prep. Many shared recent stories of creating beautiful charcuterie boards so we predict high-end cheese, crackers and spreads will come into the mainstream. Articles here and here highlight the rise of this trend. Sue Lang predicts that there won’t be an event in the “after times” that doesn’t come along with an edible addition, as a way to make everyone feel like part of the party. 

Food Connections is a group that connects people who work in all capacities of the food industry to establish networking relationships and share in the joys and struggles of the food scene. Want to be a part of the discussion next time? It’s free to join! Shoot us an email at info@foodmarketing.com and join our LinkedIn and Facebook groups to stay connected.

Cupid, Cupcakes, and Conversation Hearts: Happy Valentine’s from IN Food

It’s valen-time to add some romance into your day-to-day, and we at IN Food are excited to celebrate this holiday our favorite way, through food (It’s our love language). We’re sharing our tips and tricks on what to add to your February 14th, and what can go the way of St. Valentine’s cranium. (Did you know he was beheaded? Yeah, they left that out of 3rd grade craft hour for us too.) 

You’ve heard the old adage “the way to a man’s heart is through his stomach,” but we like to take a less-sexist approach: some say the surest way to show your love is through a nice meal. Our staff recommends going the carb and comfort food route. Anita loves to whip up sherry-braised short ribs, and Abby indulges her sweetie’s sweet tooth with chocolate-covered strawberries. 

It’s not just people that need some extra love on this holiday, here at IN Food, we like to show some love for the veggies that maybe aren’t the prettiest girls in school. Ciara vouches for radishes and eggplant, and Betsy defends mushrooms, while Anita is a fan of snacking on jicama. On the controversial-combination route, Alyssa can’t get enough of the combination of sweet married to salty. “Pineapple on pizza and peanut butter on burgers, if it’s done properly it’s soooooo good!” 

We’ve also been swooning over local spots we loved to visit in the past. Our staff says “ti amo” to Italian cuisine, listing Broders and Andiamo. Abby can’t wait to dine at Amore in Uptown. “I’m picturing myself there having a little Lady and the Tramp moment with Italian music in the background.” Betsy fondly recalled getting the star treatment at Urban Growler. “Once my husband called to see how busy it was and said something along the lines of ‘Great! My fiancée and I will be in shortly!’ Well, they thought we were JUST engaged, but it had been at least a year. They treated us to a white-tablecloth, candle lit VIP dinner. It was hilarious and oh-so-sweet.” 

Valentine’s can be a slog of the same-old-same-old if you aren’t careful. Maggie may make some enemies with this, but she isn’t a fan of red wine or chocolate, so she’s ready to see something new! We’ve had some serious office division over Conversation Hearts. According to Ciara, “They taste horrible. If you think otherwise you’re lying to yourself, but they’re classic and must stay.” But Abby asks a bold question: “are Conversation Hearts even good or do we just eat them to be nostalgic?” Fair question, Abby!

We feel so lucky to have clients, partners, friends and family as wonderful as all of you.

Just imagine we’ve slipped a retro Valentine into your locker. B Mine? Xoxo, IN Food. 

Fighters in Food Waste: Introducing the TC Food Justice “Rescue Squad”

You may have seen someone riding around the city in a fruit covered helmet, delivering food via bicycle. No, this isn’t a whimsical Richard Scarry-influenced hallucination, that’s just TC Food Justice. The staff and volunteers at TC Food Justice are fairy godmothers of food waste elimination, traveling around town picking up excess produce and giving to hunger-relief organizations. As our chosen 2020 Food for All partner, we worked with their team to develop refreshed brand and marketing strategies.

As we reviewed all the applications we received, we were immediately intrigued by their all-volunteer crew who travel by bike in rain or shine so that no food goes to waste. We were fascinated by this model and as part of our work we branded this team of loyal helpers the “Rescue Squad.” The IN Food team created a logo design with clean and crisp lines to communicate this unique aspect of these food heroes, along with the slogan, “Moving food forward, connecting community.” Our pro-bono work also included brand guidelines, content direction and suggestions to the tone and consistency of their social media. 

Kelzee Tibbits, the organization’s sustainability coordinator, spoke about the impact of the Food For All partnership. “The IN Food team brought us back to the beginning to take a serious look at the items we had created piecemeal over the years. I feel confident in the marketing foundation they have built for us and taught us how to use.”  You can add TC Food Justice to your list of the many reasons to love the generosity and care of Minnesotans. We asked Tibbits what three words she would use to describe the new look we’ve helped create: “Consistent, Unique and Customizable.” Sounds good to us! We’re now entering into our third year of Food for All, part of our larger 5% Give Back Campaign, in which up to $10,000 of our profits go to local hunger-relief organizations in the Twin Cities. Stay tuned for an announcement of our new partner for this year’s collaboration.

Black History Month: Wellness Shops to Support

Our Wellness Committee raised the bar yet again by honoring Black History Month while nourishing our minds and bodies. A $25 stipend from the committee allowed us to each support BIPOC- owned and operated local and national businesses. Here’s what we learned: 

Nothing says “self-care” like lighting a candle, sipping some tea, and sitting down with a good book. 

If you know Maggie, you know she would rather hug a porcupine then put down a good book. She bought from Black Garnet Books, locally-owned by a Black woman who curates BIPOC authors and supports inclusivity in the literature scene. “I purchased ‘The Prophets’ and ‘Ties that Tether’- both are written by Black authors and focus on struggles that the Black protagonists face. I’m excited to read them soon!” Alyssa ordered from Ivy’s Tea Co., a small company focused on African holistic health remedies. Dustin tagged along on the warm-comforting-beverage train and is looking forward to trying them out. Jill and Anita went the fiery route and are fans of the hand-crafted candles from Love Notes.

Ciara, Betsy, Abby, and Mary believe that “outer beauty leads to inner beauty” and support BLK + GRN, an all natural marketplace by all Black artisans. 

Abby says, “I’ve been trying different ‘natural’ deodorants not including aluminum and haven’t found anything that I like very much, excited to try this!” Betsy chimed in, “I too am on the search for a working, natural deodorant that does not come in plastic. My goal is to stay away from as much plastic as I can. Wellness for the environment = wellness for me.” Mary can be seen with glowing skin now that she’s invested in a green tea mask, and Ciara will sooth sore muscles with a salve from BLK + GRN. 

Take this opportunity to pay attention to where you’re spending your money this month, and for the rest of the year. And remember, supporting Black businesses isn’t only for February!

Do you have a favorite wellness-focused product from a Black or BIPOC-owned business? We’d love to hear about it! Here’s a resource to get yourself started. 

Make the Most of Your Oats

You’ve had your Oatmeal Month decorations out for weeks, packages full of oats are making their way cross-country for your loved ones, and you’ve been prepping your oatmeal costume since December. Turns out, our IN Food staff are big fans of the oaty grains year-round. 

Our Vice President Lori prides herself as a savant in the world of this easy-to-make breakfast. She’s eaten it every morning for 10 years! To get the best out of your batch, “start with quality whole oats, add plain Greek yogurt, frozen blueberries or fresh fruit. Then, add a generous sprinkle of cinnamon, and drizzle everything with real maple syrup or honey. Stir it up into ‘oatmush.’ On special days, I add a little crunch with granola. It’s a bowlful, I know!”

Her preferred brands of oats include:
One Degree Organic Foods: Sprouted Rolled Oats (Available at Whole Foods)
Bob’s Red Mill: Steel Cut Oats (Available at Target)

Joining the ranks of “oat-heads” (it’ll catch on, don’t worry) in our office is Alyssa.
When she’s in the office, she uses packets and adds cinnamon and peanut butter, but when she’s at home, she gets really fancy. “Sometimes I use butter to sauté apples and real milk to cook the oatmeal.” Can’t go wrong with adding dairy products to the mix!

Give yourself an easy resolution this year and add some health to your morning routine. There are possibilities abound! In the most unexpected of food trends, oatmeal has entered the spotlight these past few years. We’ve been living in a world well aware of the benefits of Overnight Oats since the trend arose well, overnight. Quaker Oats has insider tips and tricks on mastering this endeavor here. Others insisted that savory bowls are the way to go and stir in toppings such as eggs, mushrooms, or spinach! Here’s a list of 5 recipes in this vein from Food Network.

What’s your go-to oatmeal trick? Send it our way! All month long we’ll be showcasing the best home cooking ideas from fellow “oat-heads.” (See, I told you it would catch on)

How 2020 Changed Our Home Cooking

In the understatement of the century, this was a new kind of year for all of us. We’ll be happy if we never see the words “out of the abundance of caution” again; how about you? While life got more chaotic this year, the IN Food team retreated into the safety and satisfaction of our home kitchens. We asked our staff how the way they cook changed during 2020. 

Do you feel like 2020 has permanently changed the way you think of home cooking?

Maggie said her strategies for food waste and food prep have been sharpened over this past year, and Dustin says cooking came to play a more central role in his life. Now he is “more likely to consider cooking as a first option,” and with so much time at home he found the incentive he needed to “explore different types of dishes.”

What new dishes did you try to conquer? 

Dustin tried Charcoal Grilled Nachos. “We piled layers of nachos, cheese, black/pinto beans, ground beef, chicken and jalapeños in a cast iron pan and threw it on the grill until it was melty.” Ciara, with ingredients courtesy of Lori, made drunken noodles. “It was delicious!” 

What foods did you rely on for comfort? 

Our staff went hardcore into carbs during these stressful months, but spice and flavor weren’t shoved to the sidelines! 

Maggie explored “a really tasty and easy crock-pot chicken that inspired quite a few homemade Chipotle-inspired burrito bowls.” Abby echoed these Latin-American vibes and said Fajita chicken was her go-to. “I’d use it for fajitas, quesadillas and burrito bowls. Versatility is KEY when eating so many meals at home.”

For some of us, it was all about the equipment. Betsy gave her home some restaurant-quality flair by installing a pizza oven, while Dustin pulled out the old Dutch oven and made pot roast his signature classic. 

Anita sought comfort in the familiar with one of her favorite dishes, spaghetti squash au gratin, as well as a stew composed of white beans, kale and Italian sausage. Ciara relied on “up north” take-out for her nourishment. “When I had a short-lived stint living in Duluth, I got these things called Dough Dogs every week” What’s a Dough Dog you ask? They are a deep-fried dough sprinkled in garlic salt and served with a side of marinara, and they can be found at Bulldog Pizza & Grill. It’s suspected the bulldog on their logo isn’t actually the owner and chef of the establishment, but anything is possible in Duluth. 

Recipe of the Month: December

Cheers to showing 2020 the door! Raise a glass with our Blackberry Thyme Champagne Cocktail.