Critic’s List: Five Cidermakers to Know in 2024.

With cider this tasty and a commitment to giving back to local and national charities such as 1% For The Planet, it’s a safe bet that Sincere will outgrow its solo roots and blossom into a major player.

As part of their display at the highly anticipated ISPO Textrends trade show, the Sorona® booth themed “Be Curious” features a first-of-its-kind capsule collection of 20 mens and womens designs made with 37 percent bio-based Sorona® polymer. Mannequins made from 100 percent bio-based CovationBio™ PDO Susterra® model the forward-thinking athleisure, outdoor, and lifestyle looks.

"50 people who are changing the way we eat"

After a lauded early career at the highest-profile places, Gavin Kaysen made a move that had national food media wondering: Why Minneapolis? There was such a rush of enthusiasm as Kaysen opened his first restaurant, Spoon and Stable, that reservations broke records. Soon after came Bellecour, Demi, and Mara. All along, Kaysen has modeled what restaurant ownership can look like and how staffing operates. There's no question we have B.G.K. and A.G.K. eras in the Twin Cities.

elemental mktg joined forces with Love Beyond Limits and the Food Bank of Southern California to provide necessities for the local Long Beach community. This was one of seven Moble Food Pantry moments hosted the week before Thanksgiving.

In the past decade, the North Loop neighborhood has solidified itself as the home of some of the most daring dining in the city, including Demi: a hyper-seasonal tasting menu from chef Gavin Kaysen, one of Minneapolis' culinary heroes.

As Cooks | Bellecour celebrates 50 years, its owners reflect on how they ‘have to change to stay the same'. Some ideas were short-lived. Other partnerships were transformative. In 2020, Benson and Dwyer joined forces with chef Gavin Kaysen to move his Bellecour Bakery into their North Loop location, and in 2023, the trio officially merged the businesses into Cooks | Bellecour.

There's a bar where you can sit and sip! What I love is that you can shop with a purpose and with intention and it's all giving back to the environment.

Saucony Launches its Most Sustainable Shoe Ever. The new Triumph RFG (Run For Good) shoe collaboration features a corn-based PWRRUN BIO+™ midsole, 55% of which is made from bio-based Susterra® propanediol. “This partnership was a natural collaboration as we aim to build a more circular economy with a renewable footprint globally, especially in the performance footwear brands category,” said John Hurban, vice president of global marketing and sales at CovationBio™ PDO.

With The Wellest, Brandi Andres takes the guesswork out of what is truly “sustainable,” “clean,” or “green,” all labels that can often be used for marketing but don’t always come with transparency about what qualifies the product as such. Andres aims to make The Wellest an inclusive space with items at every price point. Customers can even peruse items such as clothing, jewelry and accessories, while knowing that they’re supporting products that are women-owned, cruelty-free, fair-trade, BIPOC-owned and more.

Bob Jones is the third generation in his family to run Chef’s Garden, a 300-acre farm in Ohio that has used regenerative agriculture methods for the last 10 years. Transitioning a conventional farm to a regenerative one requires an initial investment and about three years of development, but the long-term benefits are real. Regenerative farms produce more sustainable harvest and higher profits. Jones estimates the profits of The Chef’s Garden have grown by 30% over the last 10 years.

Bob Jones is the third generation in his family to run Chef’s Garden, a 300-acre farm in Ohio that has used regenerative agriculture methods for the last 10 years. Transitioning a conventional farm to a regenerative one requires an initial investment and about three years of development, but the long-term benefits are real. Regenerative farms produce more sustainable harvest and higher profits. Jones estimates the profits of The Chef’s Garden have grown by 30% over the last 10 years.