Herbivorous Butcher to Host "Sausage Party" Pop-Up at Flip Phone Dance Party

Jonathon T. Armstrong
An Herbivorous Butcher Vegan Sausage

Herbivorous Butcher is hosting a sausage party. No, it's not that kind of sausage party. This is a locally-produced handmade vegan sausage party. Got it? No?

Well try some samples for free at this vegan butchery's pop-up, on November 26 at 9:30 p.m. at Flip Phone Dance Party at Honey.

See also:

The Herbivorous Butcher Plans Fake Meat Emporium in South Minneapolis

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Does Soylent Actually Taste Like Playdough? [Video]

What Does Soylent Actually Taste Like? from Voice Media Group on Vimeo.

We're into experimentation here at City Pages... whether you give us heaping plateful of lamb testicles, some sneakily obtained camel milk, or just straight-up bugs, we're game to try just about anything.

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How to Actually Live on Soylent for a Week

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#Grapegate: 5 Dishes the New York Times Could Have Chosen

Categories: Dish-cussion

Christian Schnettelker

My Minnesota grandma's ubiquitous holiday salad was what was colloquially referred to as an "ambrosia."

Your grandma probably had one, too: Jello whipped together with Cool Whip, Maraschino cherries, mandarin oranges, mini-marshmallows, and pecans. As a kid, the nuts made me look at the thing with an accusatory eye each time it hit the table, for every single holiday, in my great-grandmother's beveled crystal bowl. But dutiful kid that I was, I'd still take a dollop of the sugar bomb, fish out the marshmallows, and cast aside the nuts.

Maybe the now-infamous "Minnesota Grape Salad" was someone's grandma's iteration of an ambrosia?

Maybe. But still...

See also:
#Grapegate: Top Tweets From the Great Grape Salad Controvery of 2014

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Full Lineup Announced for City Pages Cocktailian 2014


As the holidays near, so does City Pages Cocktailian, a spirited affair celebrating the best that Minnesota distilleries and mixologists have to offer. Join us for the revelry on Thursday, December 11 at Varsity Theater.

See also:
Local Spirits: A look at Twin Cities micro-distillers

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#Grapegate: Top Tweets From the Great Grape Salad Controvery of 2014

Maccheek on Wikipedia
The tastiest of controversies
For those of you who don't spend all day on social media, yesterday the New York Times ran a post entitled "The United States of Thanksgiving," in which NYT food writers "scoured the nation for recipes that evoke each of the 50 states."

For Minnesota, they chose grape salad, which led hundreds to beg the question on Twitter and Facebook: What the fuck is a grape salad?

See also:
Where to Get Thanksgiving To-Go in the Twin Cities

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Lift Bridge's Pilsner Is a Fine Getaway Beer Year-Round

Loren Green

Take a break from the cold temperatures and that sidewalk ice that just won't chip away. Pull a lawn chair out of the garage, get a fire pit roaring, and think back to summer with Lift Bridge's year-round vacation, Getaway Pilsner.

The light yellow pilsner from Stillwater's elder brewery pours with a white foamy head that billows and collapses quickly, leaving a soft and light layer atop the classic European-style beer. Its aroma is grassy, with some pepper and yeast coming through as well, while the beer itself is crisp, clean, and flavorful with malt leading the way over the hops component. It's a pleasing beer to drink and the hops pull through with a crisp finish and not a tinge of bitterness.

See also:
Get a taste of Lake Superior with Venture pils from Bent Paddle

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Saguaro Attempts a New Kind of Mexican Cuisine in Southwest Minneapolis

E. Katie Holm

Mexican food is the great culinary unifier. Fire-roasted meats, fresh salsas redolent with lime, toothsome ground corn, the familiar starchiness of beans, rice, and tortillas: These things taken together can be like a salve for the sometime austerity of life.

And yet, Saguaro isn't that kind of Mexican spot. There's no tequila, for starters, so don't begin contemplating what agave you're thirsty for tonight (though there is a decent short list of beer and wine to keep things civilized). There's nothing sombrero, cantina, or south-of-the-border about this spot. Saguaro is claiming its very own brand of Mexican: "AZ/MX", or Arizona-Mexican.

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10 Twin Cities Apple Dishes and Drinks to Try Right Now

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How to Actually Live on Soylent for a Week

Jesse Marx
Staring into the abyss
Soylent looks like soupy Silly Putty and tastes like Play-Doh. No joke. Of course, I had no idea how bad the stuff was going to be when I ordered it. I'm a lousy cook and even lousier consumer. I get so wrapped up in my work sometimes that I'll look at the clock and realize it's 5 p.m. and I haven't eaten a thing all day -- unless you count the never-ending cups of coffee.

It's a problem, I know. And an easy answer presented itself back in May, when I read a New Yorker profile of Rob Rhinehart. The electrical engineer claimed to have made a drink with all the essentials to fuel the human body -- carbs, protein, fiber, etc. Drink this, he told the masses, and free yourself from the burden of buying, preparing, and eating food.

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Plate or Pass: Bugs

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98: Giant Pretzel at New Bohemia

Courtesy of New Bohemia

Everybody's got their favorite drunk food, and sometimes you don't even have to be inebriated to want it (ahem... we'll see you later, Taco Bell's Cheesy Gordita Crunch). But a little (growing bigger every day) sausage and beer joint in Northeast has become a very respectable drunk and not-so-drunk favorite of ours for an after-hours nosh -- and more specifically, an after-hours pretzel.

For the record, we do admit that mother always told us to "never eat something bigger than your head." But how are we supposed to remember that kind of sage advice when we've just spent our evening throwing back some beers with friends? And so, we stumble our way to New Bohemia.

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99: Mademoiselle Miel's Honey Bon-Bons

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Stewart Woodman Returns to the Twin Cities Culinary Scene That Disowned Him


It's Labor Day at the Minnesota State Fair, and Stewart Woodman is vying for the public's attention.

Three days earlier, he challenged fairgoers to crash his cooking demonstration with "the craziest Woodman story." No one does.

Instead, the crowd eagerly lines up for a taste of his chicharron and beet salad samples, ignoring a screechy microphone and the chef's raging head cold — because his food is worth it.

In the 12 years since Woodman moved to the Twin Cities, he's been honored with four-star reviews and cited as a best new chef by Food & Wine magazine. The James Beard Foundation twice named him a best chef semifinalist in the Midwest.

But each success has been marred by disaster. One of his restaurants burned down. He got fired from another. Two more went out of business, leading to a lawsuit by former employees who accused him of financial mismanagement and failing to pay wages.

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