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Food Dolls is the lifestyle brand
Manage episode 460424649 series 1132382
Born and raised in the Midwest to parents originally from Egypt, sisters Alia and Radwa Elkaffas created their Food Dolls platform to share exciting, fast, healthy meals. Born and raised in the Twin Cities to parents originally from Egypt, their recipes from “Pretty Delicious” are flavor-packed, Mediterranean-inspired, and plated with their signature style.
Recently, we had a chance to catch up with the Food Dolls sisters on the eve of their cookbook launch for “Pretty Delicious” (pre-order the book here now) when we recorded a “Taste Buds With Stephanie” (episode drops on Fox 9 2/22/2025 at 8:30 am. ) at Radwa’s gorgeous home. The sisters were as delightful and warm as ever, and we loved the recipes. “10 out of 10.”
We made 3 recipes from the book, “Pretty Delicious”.
I also riffed on their Marinated Tomatoes and Feta Dip and made it my own with all the same ingredients but as a baked pasta dish in homage to their talents.
Cheesy Tomato and Feta Baked with Pasta and Herbs
Ingredients
* 2 cups cherry tomatoes about 1 pint
* 1/4 cup olive oil
* 2 teaspoons salt
* 1 teaspoon pepper
* 8 oz. full-fat cream cheese at room temperature
* 8 oz. feta cheese at room temperature
* juice of half a lemon
* 1 Tablespoon honey
* 1/4 cup fresh parsley
* 1/4 cup fresh basil
* 1/4 cup fresh mint
* 8 oz penne pasta
Instructions
Preheat the oven to 400°F.
Add the tomatoes, olive oil, salt, pepper, lemon and honey to a 9 x 13 baking dish.
Nestle the cream cheese and feta cheese in the center of the baking dish amongst the tomatoes
Bake for 22-25 minutes
Meanwhile, boil the pasta until el dente
Remove from the oven and add the sour cream and stir the mixture, breaking it up combining the cheese and the tomatoes with the pasta making a sauce
top with the fresh basil, parsley and mint, and serve hot
EPISODE TRANSCRIPT:
Stephanie:
Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people equally obsessed in the food spaces as we are. And today, I'm with the Food Dolls. I'm with Radwa and Alia Elkaffas, and we had an opportunity to record a taste buds episode with them that will air at the end of February. I think it's gonna be February 22nd right on the eve of your book being available at stores.
Alia Elkaffas:
It well, we go live on the 25th.
Stephanie:
Okay. So you can preorder, though, your book Pretty Delicious right now. And if we talk about cookbooks in particular, the preorder is like it's crazy because what people don't know is all those preorders that you say you want this book, they count towards day 1 sales. And for people like Food Dolls who have such a massive following, it could be the day that launches them potentially to the top of the New York Times, cookbook list. So preorders for cookbook authors are super important. So we want you to get your books when they come out live, but we also want you to preorder because all of that stacked up on that first day counts to get them we're trying to get them on the New York Times bestseller list with their book. Would you like that, girls?
Radwa Elkaffas:
That would be just a dream.
Stephanie:
I know. It would. When when we spent time together in your home and watching you guys make your magic, When I left, one of the things that I asked, I'm like, so, you know, what are your intentions? And you were like, we wanna get our book on the New York Times bestseller list. And I think I really think you can do it because you guys have such a huge following. The book is so great. It's pretty delicious. Can we just back up? Like, you guys said you've been doing this pretty much since pre pandemic, but I feel like, you know, you've amassed such a huge following. Like, how did it get started?
Radwa Elkaffas:
Well, first of all, thank you so much for having me on, and it was so fun cooking with you last week. I well, we definitely started around 9 years ago now, which is so crazy to think that it's been that long. I think when we first started, we didn't really have, like, the best direction of what exactly Sure.
Stephanie:
No one did.
Radwa Elkaffas:
And we were trying to figure out social media. Both of our backgrounds were not chefs. We have no we have no photography background, no videography background. We had nothing, but we just knew that we love to cook, and we wanted to share with the world how easy and delicious you can make recipes. And I think that's been it since day 1. Our shift kind of changed a few years later on really kind of honing in on, like, our culture and our background and what we grew up eating, and people loved it. People loved it, and they love our, like, sister vibe.
Stephanie:
Yeah. You 2 are real life sisters, and are you 4 years apart?
Alia Elkaffas:
Yes. That's right.
Stephanie:
And, your background is your parents are from Egypt. Right. So you're you're leaning into that sort of cultural vibe. And what maybe a lot of people don't know, and I know a tiny, tiny bit, but, that Egypt is a very modern place all told. Like, can you just give us a little bit of, why it's a touchstone for you to still be speaking about this food that you guys have lived here most of your lives, but you still feel like this is such an influence for you?
Alia Elkaffas:
So our parents were they immigrated here in the early eighties. And so we were both born and raised here, but they really tried very hard to keep our Egyptian background alive. So whether it was with food, with, cultures, traditions. So, basically, we're very we're very Egyptian and Midwestern at the same time. So you even see a lot of our recipes. We do fusions between Egyptian and Mediterranean, Middle Eastern food with our Minnesota side.
Stephanie:
It's funny that you mentioned that today because, prior to talking with you, the way that taste buds works usually is we go out and we have an adventure somewhere. And in this episode, that adventure was with you guys in your home. And then we take what we learned from that adventure, and we come back into my kitchen. And so one of the things that I made was your, what was it? It was the Egyptian orzo with ground beef, and it had cinnamon in it. It was super delicious. The recipe worked beautifully, and everybody loved it. But what was funny was when we were making it, my cameraman said, oh, it's just like a casserole or a hot dish. And so I laughed.
Stephanie:
I was like, yes. This is like the Egyptian hot dish. That's exactly the mashup.
Alia Elkaffas:
Exactly. Yep. And that's what we we always say. It's like an Egyptian, hamburger helper, you know, casserole. So it's it's yeah. It's really good.
Stephanie:
Even down to, like I don't know if you guys ever have had rice aaroni, but it was like a combination between rice and pasta, and you sauteed it just like you did with the orzo to get the color on the pasta. So it was just really it it was a delicious recipe. The other thing that we did that will surprise you maybe is I was trying to think about how to take what I learned from you and your book and the way you cook and make that kinda my own too because I think that's so much of what you inspire people to do. So I took the marinated tomato, and creamy whipped feta dip that we made on the show with you, and I took all those same ingredients literally to the letter, but we made a pasta bake with it.
Radwa Elkaffas:
Oh, that sounds delicious.
Stephanie:
Yeah. So you'll see that on the episode. We made it and we made it into, like, a pasta bake because when I was looking at the recipe that you guys made when we were in your kitchen, I was like, oh, this is kinda like that feta where the roasted tomatoes. And so that's the surprise for you that you'll see that we just took your dish and all the ingredients. It was very fun to and it was interesting too because, Michelle, my producer, she was like because she loved your dip so much. And then she was like, and it's so weird that this is the exact same ingredients, but the flavor profile is so different.
Radwa Elkaffas:
Changes everything.
Stephanie:
Yeah. And maybe just the roasting of the tomatoes too and the heat and the pasta because that was the one thing we did add. But it was really fun to think about how to take a recipe from your book, but kinda, like, just twist it with all the same stuff. It was fun.
Alia Elkaffas:
Yep. Awesome. Yeah. And that's what we love to do. We love taking these just these simple ingredients and just turning them into something amazing. You know? You don't need like, you don't need anything crazy and any crazy ingredients, and you could just make something that's really good and with simple ingredients.
Stephanie:
Yeah. I think that's why we really liked your recipes that also, we made a beautiful chicken dish. Do you wanna describe the chicken dish that we made?
Radwa Elkaffas:
Oh, that's sassy chicken and potatoes? Yes. And that's the thing. Like, we are busy moms who don't really have a lot of time, so we're always thinking, okay. What can we do that's just easy, delicious, and you could just throw it together. Literally throw everything into the baking dish, make your, marinade, and throw it together and pop it in the oven. So you could do it the night before, so it's a great make ahead, or you can make it the same day, but really just getting those flavors to infuse overnight is awesome. And who doesn't love having dinner the day before? So all you have to do is throw it in the oven when you're ready to eat it is exactly what we love to do.
Stephanie:
How many days a week do you okay. Let's just back up a second. You guys have I think we determined it was 8,000,000 followers over all the platforms. How many days a week do you actually spend together creating content versus the marketing and the managing of the content?
Radwa Elkaffas:
I think this that's the beauty of having 2 of us is we do a lot of divide and conquer, which really helps us a lot, and it alleviates a lot of pressure off of each other. There's things that we obviously have to do together, like our end shots. Or if we're filming, like, a recipe clip that we're actually in, then we have to be together. I think we just kinda take it week by week because maybe we have, like, a high sponsored week that we have to do our sponsors, or if we have a lighter week, or we, you know, are going on vacation and we need to film as many as we can so we can have a little bit extra, content. I think we just kind of take it week by week.
Stephanie:
When you look at your content calendar, how far in advance do you go, or do you just do it week by week?
Radwa Elkaffas:
I mean, I would love to say that we're the most organized, sisters ever, but we're not. We really just kind of sometimes we wing it. Sometimes even we don't recipe test the recipe. We're like, okay. Let's just try this, And sometimes it is a 100% fail and it does not work. And other times, we're like, we nailed that. Like, it is absolutely amazing, and then we get super excited. Sometimes those are our best recipes when it's just spur of the moment.
Alia Elkaffas:
I I was gonna say sometimes we have this, like, master plan. Oh, we're gonna make x y z today. It's gonna be great. And all of a sudden, we're in the middle of making it, and it turns into something a 100% different, and and we just we just go
Stephanie:
with it.
Alia Elkaffas:
You know?
Stephanie:
Yeah. It's so fun. And the styling of the book, what I noticed when I was at your home is you both have a similar style, but your homes are very curated and full of beautiful art and beautiful flowers, and you have a a real, statement color palette. And that kinda translates to your work online and the book. Have you always been like that since you were little kids? Oh, you're both matching. You have all the perfect lips, the perfect hair, all the stuff.
Radwa Elkaffas:
You know, it's so funny. Like, our favorite color is really black and white. Like, it's not just something that we created for our brand. It is it's legit what we love. We love black and white. When we went through our brand and what we wanted it to look like, it was okay. How are we gonna incorporate this into our brand? Because what we like at home, this is what we do at home, and we also love it in our clothes. So it's not just we like black and white, and I I this might sound a little crazy that we love black and white and everything, but we do.
Radwa Elkaffas:
So it ended up being that we love it at home. We love it in the book. We love it in online. Like, it's just so it's it's just part of our, Food Dolls identity at this point.
Stephanie:
Can you remember the first thing you guys ever made, like, by yourselves just, like, as a kid? Or, like, did you have a first cookbook? Or do you remember just, like, that first thing you really made?
Alia Elkaffas:
I would I'm pretty sure the first thing we probably ever made together was probably baked cookies. You know? Like, just straight up cookies or a box of brownie mix or something.
Stephanie:
Totally. That is and, it was always like cookies or brownies because it was kind of a one bowl situation. Right? I didn't wanna make a mess with your mom. Is there a recipe that you feel like, a, gets a lot of attraction, but, b, like, really represents you? It's like, this is the one that we feel like is our statement.
Radwa Elkaffas:
Wow. That's a really good question. Okay. I will say this. Our most popular recipes are the most shocking that we would have never guessed that these are, like, the most popular recipes. We did, a a baked spaghetti that went absolutely crazy. Would we have thought that that was gonna be our number one recipe on the website? No. We love it, but people went crazy over
Alia Elkaffas:
it. Yeah.
Radwa Elkaffas:
So crazy. And it was it's just really shocking to us. But I think we kinda came to the conclusion is our top recipes are, like, the simplest, easiest. Like, you've got these recipe you've got these ingredients in your pantry. So all you have to do is throw it together, and I think that's what always wins.
Stephanie:
Yeah. And it's always surprising, like, the ones that get the most traction, and you just think like, wow. That's weird. Like, one of mine is this chao chao relish that they bake usually in the south, and I always have green tomatoes that I garden with. So I ended up just having to kind of make this thing, and it's, like, always in the top three. I don't know who's clicking on that recipe that much, but people are. It's weird.
Alia Elkaffas:
Yeah. It's funny how that works. It's just what what you think is gonna like, people are like, oh my god. This is so good. It's the opposite, and it's like something that, you know, is the most, like, and simple and basic. And you know?
Stephanie:
When we talk about your Egyptian heritage, and I asked you guys about this when we met, What is it specifically, like for instance, when we were doing the Orzo bake, they the the producer asked, she was like, what do you think about this makes it Egyptian? And I was, like, saying the flavor profiles and the types of ingredients that we use. But is there something that you feel like is uniquely Egyptian that you bring to the party?
Alia Elkaffas:
That's a really good question. So I'd say a lot of the dishes in the book are not necessarily, like, true Egyptian. It's got, like, some fusion to it with, like, Mediterranean flavors. And a lot of the, like, the real traditional Egyptian recipes might be a little bit more intricate, so we were trying to simplify it by using some of those those same flavor profiles, but not necessarily doing it step by step like our mom would do our aunts or grandma. You know?
Stephanie:
One of the ingredients in the casserole that we made was tomato paste, and you cooked down the tomato paste. But that like, when you think about tomatoes in warm climates, you know, the flavor is so intense and so concentrated, and you do kinda get that from a tomato paste. I hadn't really thought about that before.
Alia Elkaffas:
Yeah. That's very true. And we do have a lot of dishes that are very tomato based as well.
Stephanie:
Yeah. I love it. Okay. So when you guys are, like, absolutely exhausted and the kids are driving you crazy and it's 6 o'clock and you have to put something is there, like, a go to meal for each of you?
Radwa Elkaffas:
I'm, like, thinking about it because I'm like, okay. There's a lot. I feel like our like, the chicken and potatoes, I think, for sure, to just kind of throw together. But I really do love that to sit overnight. But if I'm, like, in a pinch, I will say the kids maybe sometimes eat something different than I do, because they're so picky. Like, I have a 4 year old, a 9 year old, and one wants, you know, quesadillas, and the other one's, like, fighting me on the chicken and potatoes and rice. Like so I would say that what it's always 2 different things. I'm not even gonna lie about it because they they drive me absolutely crazy about getting them to eat everything all at the same time and and the same thing.
Radwa Elkaffas:
So I would say for me, it would be the chicken potatoes. For them, it would definitely be some sort of pasta. And we love 1 pot pastas because you can have it ready in 15 minutes, and we have so many 1 pot pastas in our book.
Stephanie:
Yeah. You do have a lot. I tried to make the dish as a 1 pot with the pasta already in the baking dish and make the sauce right in the pan, but I couldn't get the right ratio of water to pasta. I made it twice, and the pasta kept coming out a little crunchy. So I'm done, and I just make I just made it I just boiled the pasta and did it that way and added it later. But I did try twice to get it, like because I kept thinking it would be so great if you could just do this all in the oven in the one pan. And maybe a different pan or a flatter pan, I could have
Alia Elkaffas:
That could be. And it could be also the kind of pasta that sometimes makes a difference as well.
Stephanie:
Yeah. I should have tried an orzo, but I had a penne. So yep. Do you when your kids are, like, picky like that, do you feel like, okay. No, kids. This is what I made. This is what we're eating. I'm not a short order cook.
Stephanie:
Or are you more lax and you're like, just whatever we're eating, go ahead. Eat it as long as you eat.
Radwa Elkaffas:
I would have to say I kind of started, especially with my kids, learning how they are, and I don't care if I make the same thing every single week if I know they're gonna eat it. Why am I gonna sit here and fight every single week to try to get them to try new things? Because I I see I see Alia as, like, the perfect examples because my kids are younger. Hers are older. So now they're starting to eat anything. So I know hopefully, eventually, they'll get there, but we're in this, like, little phase right now where I'm trying to just get them to eat. I just want them to eat. I don't care what they eat. I just want them to eat the dinner.
Radwa Elkaffas:
So I will make the same things over and over and over again because I know they like it, and I know they'll eat it. So
Alia Elkaffas:
I was gonna say a lot of times, like, even, like, for example, we do have, like, a southwest salad in the cookbook. So what I'll do instead of assembling it altogether as a salad, I kind of keep it some of the components separate so all the kids could kind of grab what they do like and what they don't like. So that way, it's like it feels custom to them versus, you know, making it putting everything together and forcing them to eat it as is.
Stephanie:
That's smart. It's like the Chipotle method. Right? Giving them choices. Yep. I I do think too, like, we spend a lot of time worrying about stuff that's probably not super consequential in the grand scheme of life. Kids are gonna eat, you know. Sooner or later, they're gonna eat. Sooner or later, they're gonna develop their palate whether, you know, they were part of the clean plate club or not.
Stephanie:
It feels like kind of a weird thing to worry about looking back on my childhood and how much time and struggle there was about, like, what you ate and you couldn't leave the table till you ate it and just kinda dumb. When you think about social media with your kids, I noticed that we don't really see your kids. Is that intentional, or how do you feel like you want your kids to show up as, teenagers and young adults in this profile of their moms being so famous?
Alia Elkaffas:
Yes. That is a great question. So we purposely, we do not put our kids on social media, and we have very, very little images of images of them anywhere just to protect their privacy as well. You know? And it's like once stuff is out in social media, once it's out in the world, it's out there forever. So, yeah, we choose to keep them up.
Radwa Elkaffas:
Sure that they have that decision later. You know? Like, it will not come back at us. Like, why did you put me on there? You know? Have that choice later. And so now we're gonna be mama bears and just protect them.
Stephanie:
I think too we're seeing, the social media I guess Facebook just turned 20 recently, which is hard to believe. But when it first came about, you know, like, we were just on it, and it was new, and it was exciting, and we didn't really think about the big picture. And I think now if I had my daughter's 25. So if I had it I made her wait till 13. And if I had to do it all over again and I was in this day and age, I definitely would I might get my kid, like, a flip phone or something terrible that they can only call me on, but I would have waited because I do think social media adds an element to young, kids' lives that maybe they don't need or aren't ready for it until later.
Radwa Elkaffas:
Absolutely. A 100% agree with you on that.
Stephanie:
How do your parents feel about your business?
Radwa Elkaffas:
I think it took them such a long time to fully understand it.
Stephanie:
It's probably so
Radwa Elkaffas:
weird. Grasp what we what it is exactly we are doing. But I we know that they're so proud of us and super excited to see us do this and, you know, especially mom, you know, she was a really big influence for us growing up and in in the cooking world. So we love making them proud.
Stephanie:
Do you have anxiety about, like, keeping up or, like, always being on the churn? And what do you do for, like, self care?
Alia Elkaffas:
Oh, that's a great one. Yes. I'd say we do have definitely have the anxiety, but we try to we always talk each other down, calm each other down, and just know that, you know, just talk things through together. But and I'd say probably self care. We like to work out just to kind of, you know, really get the release those endorphins. You know?
Radwa Elkaffas:
And we we actually do yell at each other, like, stop working. You need to stop working. Stop looking at your screen. Put your computer down. Stop doing this. We do that all all the time to each other.
Alia Elkaffas:
Yep.
Stephanie:
What are your favorite types of workouts?
Radwa Elkaffas:
I would say lifting and walking.
Stephanie:
What was lifting and walking?
Alia Elkaffas:
Yep. Same lifting, walking, and, you know, doing some sort of cardio.
Stephanie:
Yeah. And you have kids too. So you're probably trying to fit it in when you can. And it's hard to, like, go to a structured gym and do all that when you've got a lot of family at home and, a structured gym and do all that when you've got a lot of family at home. And how do you feel about working from home? And does that work for your schedules? Or do you ever visualize, like, someday having an office where you have all your production stuff? And
Radwa Elkaffas:
I I love working from home because of the flexibility and having everything at home where you could quickly just, but it it's definitely a challenge to disconnect sometimes because work is home, home is work. So it's hard to, like, break the 2 apart. But it's nice that we have 2 houses. So if we need a break from 1 house, we go to the other one.
Stephanie:
Yeah. That is nice. Like, just it because it can just feel so much like, oh, you're just in your house all the time doing all this stuff.
Alia Elkaffas:
And it's it really is hard to disconnect. So it's not like we try to have work hours, but it's like it's almost impossible. So, like, we'll work, and then we'll take a break, even run kids' activities, come back, finish working. So it's like it feels like sometimes it's like a nonstop cycle. But, yeah, that's when we have to put each other in check, say, get off and go take a break.
Stephanie:
Yeah. Okay. Switching gears, what is your and each of you can have a separate answer, of course, but what is your, like, most used kitchen utensil or gadget or thing that, like, you could not live without?
Radwa Elkaffas:
Air fryer.
Stephanie:
That was so fast.
Radwa Elkaffas:
Absolutely. I have to suck at her on.
Stephanie:
Yeah. Yep. Really? I I use my air fryer so rarely. It's in the garage. Like, do you use it every day? What are you doing with it?
Radwa Elkaffas:
Every single day. Like, there is not a day that goes by that I don't use that.
Alia Elkaffas:
Really? For reheating things, for making things. We actually do have some instructions in the cookbook. Like, if if you wanna make this recipe in an air fryer, how to do that. But it just makes things so much easier even if, like, the kids wanna make chicken and fries or something. You know? It crisps it up perfectly, and it feels like you're eating it, you know, freshly, like, deep fried. You know?
Stephanie:
Alright. I'm gonna have to get my air fryer out of the garage and give it another try. I just I don't know. It's like, and I have a convection oven too. So I think the convection oven does the same thing, but I don't have kids, so maybe that's different, you know, just the speed and convenience of it being right on the counter like that.
Radwa Elkaffas:
And you mentioned what we do on there. And, honestly, like, even we do, like, French toast. Like, if you wanna make French toast, you can throw your French toast in there. Or if you make a marinated chicken, just throw it in there, shut it, and it's done in no time. And you don't have to worry about a mess.
Stephanie:
Yeah. And it goes faster too. You guys will be on a book tour, I'm imagining. Is that all coming together, and how is that feeling?
Radwa Elkaffas:
It's exciting. Super excited to do that. That's gonna be end of February, beginning of March. We have we're stopping at 5 different cities. So we're really excited about that.
Alia Elkaffas:
And our last office is gonna be here in Minneapolis.
Stephanie:
So we're gonna so great. Do you know where you're gonna be or what you're doing yet?
Alia Elkaffas:
We're gonna be at the Barnes and Noble in Edina. So that'll be where I don't think we have a confirmed time yet, but that'll be on March. It's a Sunday, March 2nd, I believe.
Stephanie:
Alright. Well, when you know, just let me know, and I'll make sure and share it. It's been super fun just chatting with you guys. I knew just from kinda following you that I like, oh, I'm gonna like these girls. But really, honestly, it was, like, one of my best days. And I just so proud of you, and I feel like you know, how you you meet people and you want them to be successful or you're so proud of their success? That's how I feel about you guys. You really work hard, and you've really earned, everything that's coming your way. And I think the book's gonna be amazing, and it was just it's been fun to just be a little tiny, tiny part of the journey for a second.
Stephanie:
It's been a blast.
Radwa Elkaffas:
Thank you so much. And, honestly, your energy that you brought to that table last week was everything. You made us feel so good, and we we we felt like a $1,000,000 after you left. So thank
Alia Elkaffas:
you for having me. So honored to have gotten to work with you, and now we get to be friends and Yes.
Stephanie:
I'm I'm actually I just I'm planning, I I I booked a do you know, a Khmeran feast at Vinay? And I've had one for a while, and so I was like, oh, I wonder. Maybe I'll do a gathering of, like, food ladies just to do something fun and different.
Radwa Elkaffas:
Yeah.
Stephanie:
Alright, you guys. Your book's gonna be great. Keep me in the loop. I'll keep you in the loop if anything fun's happening. And just thanks for being taste buds.
Radwa Elkaffas:
Awesome. Thank you so much.
Stephanie:
Alright. We'll see you soon. Bye. Bye bye.
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
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Manage episode 460424649 series 1132382
Born and raised in the Midwest to parents originally from Egypt, sisters Alia and Radwa Elkaffas created their Food Dolls platform to share exciting, fast, healthy meals. Born and raised in the Twin Cities to parents originally from Egypt, their recipes from “Pretty Delicious” are flavor-packed, Mediterranean-inspired, and plated with their signature style.
Recently, we had a chance to catch up with the Food Dolls sisters on the eve of their cookbook launch for “Pretty Delicious” (pre-order the book here now) when we recorded a “Taste Buds With Stephanie” (episode drops on Fox 9 2/22/2025 at 8:30 am. ) at Radwa’s gorgeous home. The sisters were as delightful and warm as ever, and we loved the recipes. “10 out of 10.”
We made 3 recipes from the book, “Pretty Delicious”.
I also riffed on their Marinated Tomatoes and Feta Dip and made it my own with all the same ingredients but as a baked pasta dish in homage to their talents.
Cheesy Tomato and Feta Baked with Pasta and Herbs
Ingredients
* 2 cups cherry tomatoes about 1 pint
* 1/4 cup olive oil
* 2 teaspoons salt
* 1 teaspoon pepper
* 8 oz. full-fat cream cheese at room temperature
* 8 oz. feta cheese at room temperature
* juice of half a lemon
* 1 Tablespoon honey
* 1/4 cup fresh parsley
* 1/4 cup fresh basil
* 1/4 cup fresh mint
* 8 oz penne pasta
Instructions
Preheat the oven to 400°F.
Add the tomatoes, olive oil, salt, pepper, lemon and honey to a 9 x 13 baking dish.
Nestle the cream cheese and feta cheese in the center of the baking dish amongst the tomatoes
Bake for 22-25 minutes
Meanwhile, boil the pasta until el dente
Remove from the oven and add the sour cream and stir the mixture, breaking it up combining the cheese and the tomatoes with the pasta making a sauce
top with the fresh basil, parsley and mint, and serve hot
EPISODE TRANSCRIPT:
Stephanie:
Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people equally obsessed in the food spaces as we are. And today, I'm with the Food Dolls. I'm with Radwa and Alia Elkaffas, and we had an opportunity to record a taste buds episode with them that will air at the end of February. I think it's gonna be February 22nd right on the eve of your book being available at stores.
Alia Elkaffas:
It well, we go live on the 25th.
Stephanie:
Okay. So you can preorder, though, your book Pretty Delicious right now. And if we talk about cookbooks in particular, the preorder is like it's crazy because what people don't know is all those preorders that you say you want this book, they count towards day 1 sales. And for people like Food Dolls who have such a massive following, it could be the day that launches them potentially to the top of the New York Times, cookbook list. So preorders for cookbook authors are super important. So we want you to get your books when they come out live, but we also want you to preorder because all of that stacked up on that first day counts to get them we're trying to get them on the New York Times bestseller list with their book. Would you like that, girls?
Radwa Elkaffas:
That would be just a dream.
Stephanie:
I know. It would. When when we spent time together in your home and watching you guys make your magic, When I left, one of the things that I asked, I'm like, so, you know, what are your intentions? And you were like, we wanna get our book on the New York Times bestseller list. And I think I really think you can do it because you guys have such a huge following. The book is so great. It's pretty delicious. Can we just back up? Like, you guys said you've been doing this pretty much since pre pandemic, but I feel like, you know, you've amassed such a huge following. Like, how did it get started?
Radwa Elkaffas:
Well, first of all, thank you so much for having me on, and it was so fun cooking with you last week. I well, we definitely started around 9 years ago now, which is so crazy to think that it's been that long. I think when we first started, we didn't really have, like, the best direction of what exactly Sure.
Stephanie:
No one did.
Radwa Elkaffas:
And we were trying to figure out social media. Both of our backgrounds were not chefs. We have no we have no photography background, no videography background. We had nothing, but we just knew that we love to cook, and we wanted to share with the world how easy and delicious you can make recipes. And I think that's been it since day 1. Our shift kind of changed a few years later on really kind of honing in on, like, our culture and our background and what we grew up eating, and people loved it. People loved it, and they love our, like, sister vibe.
Stephanie:
Yeah. You 2 are real life sisters, and are you 4 years apart?
Alia Elkaffas:
Yes. That's right.
Stephanie:
And, your background is your parents are from Egypt. Right. So you're you're leaning into that sort of cultural vibe. And what maybe a lot of people don't know, and I know a tiny, tiny bit, but, that Egypt is a very modern place all told. Like, can you just give us a little bit of, why it's a touchstone for you to still be speaking about this food that you guys have lived here most of your lives, but you still feel like this is such an influence for you?
Alia Elkaffas:
So our parents were they immigrated here in the early eighties. And so we were both born and raised here, but they really tried very hard to keep our Egyptian background alive. So whether it was with food, with, cultures, traditions. So, basically, we're very we're very Egyptian and Midwestern at the same time. So you even see a lot of our recipes. We do fusions between Egyptian and Mediterranean, Middle Eastern food with our Minnesota side.
Stephanie:
It's funny that you mentioned that today because, prior to talking with you, the way that taste buds works usually is we go out and we have an adventure somewhere. And in this episode, that adventure was with you guys in your home. And then we take what we learned from that adventure, and we come back into my kitchen. And so one of the things that I made was your, what was it? It was the Egyptian orzo with ground beef, and it had cinnamon in it. It was super delicious. The recipe worked beautifully, and everybody loved it. But what was funny was when we were making it, my cameraman said, oh, it's just like a casserole or a hot dish. And so I laughed.
Stephanie:
I was like, yes. This is like the Egyptian hot dish. That's exactly the mashup.
Alia Elkaffas:
Exactly. Yep. And that's what we we always say. It's like an Egyptian, hamburger helper, you know, casserole. So it's it's yeah. It's really good.
Stephanie:
Even down to, like I don't know if you guys ever have had rice aaroni, but it was like a combination between rice and pasta, and you sauteed it just like you did with the orzo to get the color on the pasta. So it was just really it it was a delicious recipe. The other thing that we did that will surprise you maybe is I was trying to think about how to take what I learned from you and your book and the way you cook and make that kinda my own too because I think that's so much of what you inspire people to do. So I took the marinated tomato, and creamy whipped feta dip that we made on the show with you, and I took all those same ingredients literally to the letter, but we made a pasta bake with it.
Radwa Elkaffas:
Oh, that sounds delicious.
Stephanie:
Yeah. So you'll see that on the episode. We made it and we made it into, like, a pasta bake because when I was looking at the recipe that you guys made when we were in your kitchen, I was like, oh, this is kinda like that feta where the roasted tomatoes. And so that's the surprise for you that you'll see that we just took your dish and all the ingredients. It was very fun to and it was interesting too because, Michelle, my producer, she was like because she loved your dip so much. And then she was like, and it's so weird that this is the exact same ingredients, but the flavor profile is so different.
Radwa Elkaffas:
Changes everything.
Stephanie:
Yeah. And maybe just the roasting of the tomatoes too and the heat and the pasta because that was the one thing we did add. But it was really fun to think about how to take a recipe from your book, but kinda, like, just twist it with all the same stuff. It was fun.
Alia Elkaffas:
Yep. Awesome. Yeah. And that's what we love to do. We love taking these just these simple ingredients and just turning them into something amazing. You know? You don't need like, you don't need anything crazy and any crazy ingredients, and you could just make something that's really good and with simple ingredients.
Stephanie:
Yeah. I think that's why we really liked your recipes that also, we made a beautiful chicken dish. Do you wanna describe the chicken dish that we made?
Radwa Elkaffas:
Oh, that's sassy chicken and potatoes? Yes. And that's the thing. Like, we are busy moms who don't really have a lot of time, so we're always thinking, okay. What can we do that's just easy, delicious, and you could just throw it together. Literally throw everything into the baking dish, make your, marinade, and throw it together and pop it in the oven. So you could do it the night before, so it's a great make ahead, or you can make it the same day, but really just getting those flavors to infuse overnight is awesome. And who doesn't love having dinner the day before? So all you have to do is throw it in the oven when you're ready to eat it is exactly what we love to do.
Stephanie:
How many days a week do you okay. Let's just back up a second. You guys have I think we determined it was 8,000,000 followers over all the platforms. How many days a week do you actually spend together creating content versus the marketing and the managing of the content?
Radwa Elkaffas:
I think this that's the beauty of having 2 of us is we do a lot of divide and conquer, which really helps us a lot, and it alleviates a lot of pressure off of each other. There's things that we obviously have to do together, like our end shots. Or if we're filming, like, a recipe clip that we're actually in, then we have to be together. I think we just kinda take it week by week because maybe we have, like, a high sponsored week that we have to do our sponsors, or if we have a lighter week, or we, you know, are going on vacation and we need to film as many as we can so we can have a little bit extra, content. I think we just kind of take it week by week.
Stephanie:
When you look at your content calendar, how far in advance do you go, or do you just do it week by week?
Radwa Elkaffas:
I mean, I would love to say that we're the most organized, sisters ever, but we're not. We really just kind of sometimes we wing it. Sometimes even we don't recipe test the recipe. We're like, okay. Let's just try this, And sometimes it is a 100% fail and it does not work. And other times, we're like, we nailed that. Like, it is absolutely amazing, and then we get super excited. Sometimes those are our best recipes when it's just spur of the moment.
Alia Elkaffas:
I I was gonna say sometimes we have this, like, master plan. Oh, we're gonna make x y z today. It's gonna be great. And all of a sudden, we're in the middle of making it, and it turns into something a 100% different, and and we just we just go
Stephanie:
with it.
Alia Elkaffas:
You know?
Stephanie:
Yeah. It's so fun. And the styling of the book, what I noticed when I was at your home is you both have a similar style, but your homes are very curated and full of beautiful art and beautiful flowers, and you have a a real, statement color palette. And that kinda translates to your work online and the book. Have you always been like that since you were little kids? Oh, you're both matching. You have all the perfect lips, the perfect hair, all the stuff.
Radwa Elkaffas:
You know, it's so funny. Like, our favorite color is really black and white. Like, it's not just something that we created for our brand. It is it's legit what we love. We love black and white. When we went through our brand and what we wanted it to look like, it was okay. How are we gonna incorporate this into our brand? Because what we like at home, this is what we do at home, and we also love it in our clothes. So it's not just we like black and white, and I I this might sound a little crazy that we love black and white and everything, but we do.
Radwa Elkaffas:
So it ended up being that we love it at home. We love it in the book. We love it in online. Like, it's just so it's it's just part of our, Food Dolls identity at this point.
Stephanie:
Can you remember the first thing you guys ever made, like, by yourselves just, like, as a kid? Or, like, did you have a first cookbook? Or do you remember just, like, that first thing you really made?
Alia Elkaffas:
I would I'm pretty sure the first thing we probably ever made together was probably baked cookies. You know? Like, just straight up cookies or a box of brownie mix or something.
Stephanie:
Totally. That is and, it was always like cookies or brownies because it was kind of a one bowl situation. Right? I didn't wanna make a mess with your mom. Is there a recipe that you feel like, a, gets a lot of attraction, but, b, like, really represents you? It's like, this is the one that we feel like is our statement.
Radwa Elkaffas:
Wow. That's a really good question. Okay. I will say this. Our most popular recipes are the most shocking that we would have never guessed that these are, like, the most popular recipes. We did, a a baked spaghetti that went absolutely crazy. Would we have thought that that was gonna be our number one recipe on the website? No. We love it, but people went crazy over
Alia Elkaffas:
it. Yeah.
Radwa Elkaffas:
So crazy. And it was it's just really shocking to us. But I think we kinda came to the conclusion is our top recipes are, like, the simplest, easiest. Like, you've got these recipe you've got these ingredients in your pantry. So all you have to do is throw it together, and I think that's what always wins.
Stephanie:
Yeah. And it's always surprising, like, the ones that get the most traction, and you just think like, wow. That's weird. Like, one of mine is this chao chao relish that they bake usually in the south, and I always have green tomatoes that I garden with. So I ended up just having to kind of make this thing, and it's, like, always in the top three. I don't know who's clicking on that recipe that much, but people are. It's weird.
Alia Elkaffas:
Yeah. It's funny how that works. It's just what what you think is gonna like, people are like, oh my god. This is so good. It's the opposite, and it's like something that, you know, is the most, like, and simple and basic. And you know?
Stephanie:
When we talk about your Egyptian heritage, and I asked you guys about this when we met, What is it specifically, like for instance, when we were doing the Orzo bake, they the the producer asked, she was like, what do you think about this makes it Egyptian? And I was, like, saying the flavor profiles and the types of ingredients that we use. But is there something that you feel like is uniquely Egyptian that you bring to the party?
Alia Elkaffas:
That's a really good question. So I'd say a lot of the dishes in the book are not necessarily, like, true Egyptian. It's got, like, some fusion to it with, like, Mediterranean flavors. And a lot of the, like, the real traditional Egyptian recipes might be a little bit more intricate, so we were trying to simplify it by using some of those those same flavor profiles, but not necessarily doing it step by step like our mom would do our aunts or grandma. You know?
Stephanie:
One of the ingredients in the casserole that we made was tomato paste, and you cooked down the tomato paste. But that like, when you think about tomatoes in warm climates, you know, the flavor is so intense and so concentrated, and you do kinda get that from a tomato paste. I hadn't really thought about that before.
Alia Elkaffas:
Yeah. That's very true. And we do have a lot of dishes that are very tomato based as well.
Stephanie:
Yeah. I love it. Okay. So when you guys are, like, absolutely exhausted and the kids are driving you crazy and it's 6 o'clock and you have to put something is there, like, a go to meal for each of you?
Radwa Elkaffas:
I'm, like, thinking about it because I'm like, okay. There's a lot. I feel like our like, the chicken and potatoes, I think, for sure, to just kind of throw together. But I really do love that to sit overnight. But if I'm, like, in a pinch, I will say the kids maybe sometimes eat something different than I do, because they're so picky. Like, I have a 4 year old, a 9 year old, and one wants, you know, quesadillas, and the other one's, like, fighting me on the chicken and potatoes and rice. Like so I would say that what it's always 2 different things. I'm not even gonna lie about it because they they drive me absolutely crazy about getting them to eat everything all at the same time and and the same thing.
Radwa Elkaffas:
So I would say for me, it would be the chicken potatoes. For them, it would definitely be some sort of pasta. And we love 1 pot pastas because you can have it ready in 15 minutes, and we have so many 1 pot pastas in our book.
Stephanie:
Yeah. You do have a lot. I tried to make the dish as a 1 pot with the pasta already in the baking dish and make the sauce right in the pan, but I couldn't get the right ratio of water to pasta. I made it twice, and the pasta kept coming out a little crunchy. So I'm done, and I just make I just made it I just boiled the pasta and did it that way and added it later. But I did try twice to get it, like because I kept thinking it would be so great if you could just do this all in the oven in the one pan. And maybe a different pan or a flatter pan, I could have
Alia Elkaffas:
That could be. And it could be also the kind of pasta that sometimes makes a difference as well.
Stephanie:
Yeah. I should have tried an orzo, but I had a penne. So yep. Do you when your kids are, like, picky like that, do you feel like, okay. No, kids. This is what I made. This is what we're eating. I'm not a short order cook.
Stephanie:
Or are you more lax and you're like, just whatever we're eating, go ahead. Eat it as long as you eat.
Radwa Elkaffas:
I would have to say I kind of started, especially with my kids, learning how they are, and I don't care if I make the same thing every single week if I know they're gonna eat it. Why am I gonna sit here and fight every single week to try to get them to try new things? Because I I see I see Alia as, like, the perfect examples because my kids are younger. Hers are older. So now they're starting to eat anything. So I know hopefully, eventually, they'll get there, but we're in this, like, little phase right now where I'm trying to just get them to eat. I just want them to eat. I don't care what they eat. I just want them to eat the dinner.
Radwa Elkaffas:
So I will make the same things over and over and over again because I know they like it, and I know they'll eat it. So
Alia Elkaffas:
I was gonna say a lot of times, like, even, like, for example, we do have, like, a southwest salad in the cookbook. So what I'll do instead of assembling it altogether as a salad, I kind of keep it some of the components separate so all the kids could kind of grab what they do like and what they don't like. So that way, it's like it feels custom to them versus, you know, making it putting everything together and forcing them to eat it as is.
Stephanie:
That's smart. It's like the Chipotle method. Right? Giving them choices. Yep. I I do think too, like, we spend a lot of time worrying about stuff that's probably not super consequential in the grand scheme of life. Kids are gonna eat, you know. Sooner or later, they're gonna eat. Sooner or later, they're gonna develop their palate whether, you know, they were part of the clean plate club or not.
Stephanie:
It feels like kind of a weird thing to worry about looking back on my childhood and how much time and struggle there was about, like, what you ate and you couldn't leave the table till you ate it and just kinda dumb. When you think about social media with your kids, I noticed that we don't really see your kids. Is that intentional, or how do you feel like you want your kids to show up as, teenagers and young adults in this profile of their moms being so famous?
Alia Elkaffas:
Yes. That is a great question. So we purposely, we do not put our kids on social media, and we have very, very little images of images of them anywhere just to protect their privacy as well. You know? And it's like once stuff is out in social media, once it's out in the world, it's out there forever. So, yeah, we choose to keep them up.
Radwa Elkaffas:
Sure that they have that decision later. You know? Like, it will not come back at us. Like, why did you put me on there? You know? Have that choice later. And so now we're gonna be mama bears and just protect them.
Stephanie:
I think too we're seeing, the social media I guess Facebook just turned 20 recently, which is hard to believe. But when it first came about, you know, like, we were just on it, and it was new, and it was exciting, and we didn't really think about the big picture. And I think now if I had my daughter's 25. So if I had it I made her wait till 13. And if I had to do it all over again and I was in this day and age, I definitely would I might get my kid, like, a flip phone or something terrible that they can only call me on, but I would have waited because I do think social media adds an element to young, kids' lives that maybe they don't need or aren't ready for it until later.
Radwa Elkaffas:
Absolutely. A 100% agree with you on that.
Stephanie:
How do your parents feel about your business?
Radwa Elkaffas:
I think it took them such a long time to fully understand it.
Stephanie:
It's probably so
Radwa Elkaffas:
weird. Grasp what we what it is exactly we are doing. But I we know that they're so proud of us and super excited to see us do this and, you know, especially mom, you know, she was a really big influence for us growing up and in in the cooking world. So we love making them proud.
Stephanie:
Do you have anxiety about, like, keeping up or, like, always being on the churn? And what do you do for, like, self care?
Alia Elkaffas:
Oh, that's a great one. Yes. I'd say we do have definitely have the anxiety, but we try to we always talk each other down, calm each other down, and just know that, you know, just talk things through together. But and I'd say probably self care. We like to work out just to kind of, you know, really get the release those endorphins. You know?
Radwa Elkaffas:
And we we actually do yell at each other, like, stop working. You need to stop working. Stop looking at your screen. Put your computer down. Stop doing this. We do that all all the time to each other.
Alia Elkaffas:
Yep.
Stephanie:
What are your favorite types of workouts?
Radwa Elkaffas:
I would say lifting and walking.
Stephanie:
What was lifting and walking?
Alia Elkaffas:
Yep. Same lifting, walking, and, you know, doing some sort of cardio.
Stephanie:
Yeah. And you have kids too. So you're probably trying to fit it in when you can. And it's hard to, like, go to a structured gym and do all that when you've got a lot of family at home and, a structured gym and do all that when you've got a lot of family at home. And how do you feel about working from home? And does that work for your schedules? Or do you ever visualize, like, someday having an office where you have all your production stuff? And
Radwa Elkaffas:
I I love working from home because of the flexibility and having everything at home where you could quickly just, but it it's definitely a challenge to disconnect sometimes because work is home, home is work. So it's hard to, like, break the 2 apart. But it's nice that we have 2 houses. So if we need a break from 1 house, we go to the other one.
Stephanie:
Yeah. That is nice. Like, just it because it can just feel so much like, oh, you're just in your house all the time doing all this stuff.
Alia Elkaffas:
And it's it really is hard to disconnect. So it's not like we try to have work hours, but it's like it's almost impossible. So, like, we'll work, and then we'll take a break, even run kids' activities, come back, finish working. So it's like it feels like sometimes it's like a nonstop cycle. But, yeah, that's when we have to put each other in check, say, get off and go take a break.
Stephanie:
Yeah. Okay. Switching gears, what is your and each of you can have a separate answer, of course, but what is your, like, most used kitchen utensil or gadget or thing that, like, you could not live without?
Radwa Elkaffas:
Air fryer.
Stephanie:
That was so fast.
Radwa Elkaffas:
Absolutely. I have to suck at her on.
Stephanie:
Yeah. Yep. Really? I I use my air fryer so rarely. It's in the garage. Like, do you use it every day? What are you doing with it?
Radwa Elkaffas:
Every single day. Like, there is not a day that goes by that I don't use that.
Alia Elkaffas:
Really? For reheating things, for making things. We actually do have some instructions in the cookbook. Like, if if you wanna make this recipe in an air fryer, how to do that. But it just makes things so much easier even if, like, the kids wanna make chicken and fries or something. You know? It crisps it up perfectly, and it feels like you're eating it, you know, freshly, like, deep fried. You know?
Stephanie:
Alright. I'm gonna have to get my air fryer out of the garage and give it another try. I just I don't know. It's like, and I have a convection oven too. So I think the convection oven does the same thing, but I don't have kids, so maybe that's different, you know, just the speed and convenience of it being right on the counter like that.
Radwa Elkaffas:
And you mentioned what we do on there. And, honestly, like, even we do, like, French toast. Like, if you wanna make French toast, you can throw your French toast in there. Or if you make a marinated chicken, just throw it in there, shut it, and it's done in no time. And you don't have to worry about a mess.
Stephanie:
Yeah. And it goes faster too. You guys will be on a book tour, I'm imagining. Is that all coming together, and how is that feeling?
Radwa Elkaffas:
It's exciting. Super excited to do that. That's gonna be end of February, beginning of March. We have we're stopping at 5 different cities. So we're really excited about that.
Alia Elkaffas:
And our last office is gonna be here in Minneapolis.
Stephanie:
So we're gonna so great. Do you know where you're gonna be or what you're doing yet?
Alia Elkaffas:
We're gonna be at the Barnes and Noble in Edina. So that'll be where I don't think we have a confirmed time yet, but that'll be on March. It's a Sunday, March 2nd, I believe.
Stephanie:
Alright. Well, when you know, just let me know, and I'll make sure and share it. It's been super fun just chatting with you guys. I knew just from kinda following you that I like, oh, I'm gonna like these girls. But really, honestly, it was, like, one of my best days. And I just so proud of you, and I feel like you know, how you you meet people and you want them to be successful or you're so proud of their success? That's how I feel about you guys. You really work hard, and you've really earned, everything that's coming your way. And I think the book's gonna be amazing, and it was just it's been fun to just be a little tiny, tiny part of the journey for a second.
Stephanie:
It's been a blast.
Radwa Elkaffas:
Thank you so much. And, honestly, your energy that you brought to that table last week was everything. You made us feel so good, and we we we felt like a $1,000,000 after you left. So thank
Alia Elkaffas:
you for having me. So honored to have gotten to work with you, and now we get to be friends and Yes.
Stephanie:
I'm I'm actually I just I'm planning, I I I booked a do you know, a Khmeran feast at Vinay? And I've had one for a while, and so I was like, oh, I wonder. Maybe I'll do a gathering of, like, food ladies just to do something fun and different.
Radwa Elkaffas:
Yeah.
Stephanie:
Alright, you guys. Your book's gonna be great. Keep me in the loop. I'll keep you in the loop if anything fun's happening. And just thanks for being taste buds.
Radwa Elkaffas:
Awesome. Thank you so much.
Stephanie:
Alright. We'll see you soon. Bye. Bye bye.
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
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1 Erin Clarke Cookbook Author @wellplated 26:24
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1 A Makers of Minnesota Edition - Mixly Cocktail Mixers 21:27
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1 Jeremy Intille - Minneapolis Pastry Chef 23:04
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1 Bentley Gillman, head Distiller at Tattersall Distilling, forager and cocktail book author 26:42
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1 Dan Pashman, host of "The Sporkful" podcast is coming to the Twin Cities 23:47
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1 Tim Niver talks with us about the hospitalilty industry in the Twin Cities 28:28
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1 Dry Wit is the Non Alcoholic Wine Company started by Megan Dayton & Peder Schweigert 29:08
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1 Northern Waters Smokehaus Cookbook, "Smoke On The Waterfront" 24:52
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1 Mousse Sparkling Wine Co. (Season 5 Episode 34) 12:58
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1 Mathew Batt, Author, "The Last Supper Club, A Waiters Requiem" 16:46
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1 Du Nord Social Spirits - Season 5 Episode 33 26:15
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1 Duluth's Best Bread - Season 5 Episode 32 14:18
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1 Janet's Finest Compotes (Season 5 Episode 29) 13:32
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1 Dampfwerk Distilling (Season 5 Episode 26) 17:32
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1 Flicker and Fizz (Season 5 Episode 25) 16:55
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1 Teena Anderson is the Anoka Grilling Queen 17:56
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1 Trent Pheifer Is Cooking all of Ina Garten's Recipes from her book and website 18:06
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1 Dabbler Depot THC (Season 5 Episode 22) 33:42
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1 Tracey Medeiros author of "The Vermont Farm Table Cookbook": Homegrown Recipes from the Green Mountain State" 17:24
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1 The Grater Good Mn (Season 5 Episode20) 23:53
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1 45th Parallel Distillery (Season 5 Episode 19) 19:26
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1 Episode 53: Julie Jo Severson author of "Oldest Twin Cities" 18:41
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1 Recap 33: Peace Coffee (Season 5 Episode 17) 24:02
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1 Episode 52: Tamar Adler Author of "The Everlasting Meal Cookbook" 16:56
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1 Re-Cap: 32 Safer Plate (Season 5 Episode 15) 14:32
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1 Chief of Staff - Lived and Loved (Season 5 Episode 1) 28:33
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1 Debbie Wolk Designs (Season 4 Episode 44) 16:53
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1 Better Berry Pie Company (Season 4 Episode 42) 20:11
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1 Sideshow Bloody Mary Mix (Season 4 episode 41) 19:59
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1 Episode 51: Stephanie Thurow (@MinnesotaFromScratch) and Michelle Bruhn (@ForksInTheDirt) 27:40
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1 St Croix Chocolate Co. (Season 5 Episode 12) 20:11
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1 Episode 50: Ryan McEnaney Author of "Field Guide to Outside Style" 27:23
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1 Flackers Crackers (Season 5 Episode 10) 19:39
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1 Episode 49: Sylvie Bigar & Morgan Baum 25:04
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1 City Mom Collective - Twin Cities Mom.com (Season 4 Episode 40) 18:12
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1 Bauhaus Brew Labs (Season 4 Episode 38) 22:36
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1 Milk and Honey Ciders (Season 4 Episode 37) 12:04
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1 Recap 30: Bizzy Coffee Catch Up Call (Season 2 Episode 53) 18:51
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1 Recap 29: Jillian McGary (Season 1 Episode 111) 21:58
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1 Minneapolis Cider Company (Season 4 Episode 35) 21:28
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1 Sacred Space Gardens (Season 4 Episode 30) 20:14
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1 Kaleidoscope Table Settings (Season 4 Episode 27) 14:24
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1 Feminist Book Club (Season 4 Episode 25) 31:37
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1 Spitfire Gourmet (Season 4 Episode 23) 20:29
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1 Minnesota Awesome's Minnesota Brewery Shirt Club (Season 4 Episode 22) 8:35
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1 Good Morgan Foods (Season 4 Episode 21) 22:26
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1 Third Street Brewhouse (Season 4 Episode 20) 18:35
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1 KLN Family of Brands (Season 4 Episode 19) 44:14
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1 Minnesota Monthly's Grill Fest (Season 4 Episode 18) 14:49
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1 Delicacies Jewelry (Season 4 Episode 17) 23:31
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1 Recap 28: Simpls (Season 3 Episode 13) 19:14
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1 Bright Planet Pet (Season 4 Episode 15) 26:20
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1 Recap 27: Julie Stellar from Stellar Handmaid Goods (Season 1 Episode 52) 16:02
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1 Star Tribune writers, Sharyn Jackson and Joy Summers pick 10 iconic products made by Makers of Minnesota (Season 4 Episode 14) 22:42
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1 Re Cap 26: 3 Cricketeers Cricket Farmers 20:12
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1 Dueling Grandma's Shortbread Cookies (Season 4 Episode 13) 27:43
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1 "The Barrens" with Co-Authors, Kurt Johnson and Ellie Johnson (Season 4 Episode 11) 25:48
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1 The Salsa Collaborative (Season 4 Episode 10) 19:54
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1 Episode 29: Carline Bengtsson founder of @Dine4Dinners 17:18
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1 Muddle and Mint (Season 4 - Episode 5) 24:38
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1 Keepers Heart Whiskey (Season 4 Episode 3) 24:32
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1 Quebracho Empanadas (Season 4 Episode 1) 14:40
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1 Episode 28 - Debra Arbit of @ForTheLoveofCookbooks 31:35
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1 Get Down Coffee Co. (Season 3 Episode 62) 23:35
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1 Episode 27: Lisa Patrin author of Eat Your Words 22:13
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1 Sweethaven Tonics (Season 3 Episode 61) 17:14
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1 Makers of MN Holiday Box Partner: Gustola Granola 8:34
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1 Vikre Distillery (Season 3 Episode 60) 23:32
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1 Episode 26: The Cookbook Collection at St Paul College with Nathan Sartain 29:04
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1 Makers of MN Holiday Box Partner: Annie B's and BT McElrath 6:09
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1 Fermentation Station (Season 3 Episode 59) 27:08
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1 Episode 25: Travel to Costa Rica with me and Borton Oversea's Travel 18:02
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1 Makers of MN Holiday Box Partner: K-Mama Sauce 7:47
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1 Makers of MN Holiday Box Partner: Sota Cracklers 7:20
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1 Makers of MN Holiday Box Preview: Heathers Dirty Goodness 7:52
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1 R & R Cultivation (Season 3 Episode 56) 24:06
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1 October Lexington Dinner Series Maker: K-Mama Sauce (Season 3 Episode 55) 18:12
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1 October Lexington Dinner Series Maker: Sweetland Orchard (Season 3 Episode 54) 27:06
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1 Comcast RISE Grant Program with Kalyn Hove from Comcast Twin Cities (Season 3 Episode 53) 13:55
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1 Lutunji's Bakery (Season 3 Episode 51) 20:08
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1 Lexington Dinner Series Maker: Aliment Pasta Co (Season 3 Episode 50) 16:39
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1 Lexington Dinner Series Maker: 3 Leches (Season 3 Episode 49) 23:54
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1 Lexington Dinner Series Maker: Red Table Meats (Season 3 Episode 48) 12:55
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1 Recap 25: We reconnect with Lift Bridge Brewery on their Farm Girl Beer re-launch 22:30
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1 Lexington Dinner Series Maker: Alemar Cheese (Season 3 Episode 47 ) 13:47
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1 Recap 24: We reconnect with Scenic 61 from the New Scenic Cafe on the eve of their State Fair Foodtruck debut 18:48
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1 Cookbook Authors Claudine Arndt and Katie Cannon "The Farmer and The Chef" (Season 3 Episode 46) 21:52
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1 Recap 23: Lexington Dinner Series Maker: Bakers Field Flour and Bread in the Food Building (Season 2 Episode 25) 14:22
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1 Episode 23: Hank Shaw Author of the Hook, Line and Supper Cookbook 13:43
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1 Recap 22 with Kristy Boike Author "Rise Up Little Bluebirds" from Rudolph's Bluebird Houses (Season 2 Episode 6) 18:16
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1 Grass Fed Cattle Company (Season 3 Episode 44) 23:34
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1 Greater Fergus Falls with TC Chocolates (Season 3 Episode 43) 13:21
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1 Latitude Studios Co (Season 3 Episode 42) 23:22
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1 Lakes Supply Company (Season 3 Episode 41) 17:56
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1 Betty And Earls Biscuits (Season 3 Episode 40) 38:22
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1 Greater Fergus Falls with Du-Ha (Season 3 Episode 39) 9:44
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1 Brand Builders Marketplace (Season 3 Episode 38) 23:49
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1 Recap 21: We catch up with our friends at Smude Oil (Season 1 Episode 38) 18:12
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1 Recap 20: We catch up with Lost Capital Foods (Season 3 Episode 10) 7:30
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1 Bella Virtu Organics (Season 3 Episode 36) 30:42
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1 Friendship Beverage (Season 3 Episode 35) 19:50
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1 Greater Fergus Falls with Creative Handmade Goods and BC Woodshop (Season 3 Episode 34) 20:55
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1 Stephanie Hansen on the Makers of Minnesota with Tyson Schnitker (Season 3 Episode 33) 55:26
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1 Elderberry Queen (Season 3 Episode 32) 23:55
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1 Sota Cracklers Candle Company (Season 3 Episode 30) 22:54
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1 Red Head Creamery (Season 3 Episode 28) 29:16
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1 Craftmade Aprons (Season 3 Episode 27) 33:17
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1 Hobby Farmer Canning Company (Season 3 Episode 26) 31:50
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1 Ruth's Gourmet Meatballs (Season 3 Episode 25) 14:22
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1 Harmony Cricket Farm (Season 3 Episode 24) 31:55
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1 Earl Gilles Distillery (Season 3 Episode 23) 34:36
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1 Recap: 19: Rob Bathe from Folly Coffee Roasters (Season 2 Episode 18) to talk about the new Folly Hot sauce 26:08
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1 Episode 22: Sick of Cooking with Myles Jacob 19:59
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1 Green Wagon Foods and SteamMates (Season 3 Episode 22) 26:37
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1 Episode 21: Engagement Chicken with Lindsay Guentzel 36:56
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1 Recap 18: Gustola Granola with Angela Gustafson (Season 1 Episode 54) 13:34
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1 Alora Ambiance (Season 3 - Episode 17) 23:00
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1 Skaalven Distillery (Season 3 Episode 16) 23:43
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1 Hairless Dog Brewing Company (Season 3 Episode 15) 28:03
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1 Stickney Hill Dairy (Season 3 Episode 14) 24:28
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1 Episode 19: Christmas Eve with Myles Jacob 21:41
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1 Girl Friday Creative (Season 3 Episode 12) 31:09
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1 Sunrise Flour Mill (Season 3 Episode 11) 19:11
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1 Lost Capital Foods (Season 3 Episode 10) 25:06
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1 Cheryl's Nut Butters (Season 3 Episode 9) 20:13
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1 Recap 17: We Catch up with Lauren Vanscoy founder of Essence One (Season 1 Episode 88) 22:14
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1 Episode 18: Cookbooks for Gift Giving with Myles Jacob 25:18
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1 Mall of America and Urban 29 (Season 3 Episode 8) 16:16
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1 Episode 17: The Thanksgiving Conundrum to Feast or not to Feast with Myles Jacob 23:38
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1 True North Basecamp (Season 3 Episode 6) 21:38
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1 The Great Scrape (Season 3 Epidsode 5) 23:50
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1 Wildflyer Coffee Company (Season 3 Episode 4) 21:20
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1 Up North Longhorn (Season 3 episode 3) 27:13
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1 Honey and Rye Bakery (Season 3 Episode 1) 34:28
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1 Recap 16: Salad Girl Salad Dressings (Season 1 Episode 61) 17:36
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1 The Grocers Table (Season 2 Episode 52) 20:03
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1 Freak Flag Foods (Season 2 Episode 51) 33:07
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1 Recap 15: Mary Leonard is selling chocolates curbside, Chocolat Celeste (ep 68) 11:44
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1 Episode 16: Baking Sourdough Bread with Bradley Traynor 23:14
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1 Here's The Deal Spice Company (Season 2 Episode 44) 19:20
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1 Episode 15: The Socially Distant Dinner Party 19:08
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1 Well Rooted Teas (Season 2 Episode 42) 19:30
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1 Worker Bee Wellness (Season 2 Episode 40 ) 30:45
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1 Humble Nut Butter (Season 2 Episode 38) 40:42
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1 Recap 14: Sara's Tipsy Pies (Season 1 Episode 62) 26:14
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1 Recap 13: Taking Stock Foods (Season 1 Episode 51) 27:08
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1 Lovejoy's Bloody Mary Mix (Season 2 Episode 36) 21:17
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1 Twin Cities Collective (Season 2 Episode 35) 48:34
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1 Spoonful Apparel (Season 2 Episode 34) 41:12
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1 The Face Foundry (Season 2 Episode 33) 35:22
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1 Lily Shaw connector with Co-Starters (Season 2 Episode 32) 33:49
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1 3 Cricketeers Cricket Farmers (Season 2 Episode 30) 37:04
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1 Double Take Salsa (Season 2 Episode 29) 31:02
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1 Episode 14: Feast Local Food Show in Rochester 12:59
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1 Baker's Field Flour and Bread (Season 2 Ep 25) 42:10
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1 Fruitful Fertility (Season 2 Episode 22) 39:08
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1 Fulton Beer Brew and Moo Event Recap (Season 2 Ep 21) 15:41
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1 Minneapolis Craft and Vintage Markets (Season 2 Ep. 20) 44:12
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1 Recap Call: We catch up with Tom Smude, founder of Smude Oil, Popcorn and flavored oils as they launch a vanilla baking Smude Oil. (Season 1 Ep 37) 12:25
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1 Visit Cook County Art Along The Lake Fall Studio Tour (Season 2. 17) 18:11
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1 Episode 11: Preparations and Onion Jam 14:55
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1 Episode 10: A Walking Preview of Minnesota State Fair 9:24
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1 Urban Growler Brewing Company (Season 2 Ep. 11) 37:14
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1 Episode 9: Being a Tourist in your own Town 10:10
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1 Lift Bridge Brewing Company (Season 2 Ep 9.) 31:53
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1 Rudolphs Bluebird Houses (Season 2 ep.6) 41:37
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1 Live at Stone Arch Bridge Festival (Season 2 - Ep 5 ) 10:46
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1 Chicken Thighs, Roasting Chicken and 5:2 fasting 17:12
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1 1/22/19 Special Feature Part 2: MEND Jewelry LIVE from Fourpost at Mall of America (ep. 125) 31:04
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1 1/22/19 Special Feature Part 1: Create Laser Arts LIVE event from Fourpost at Mall of America (ep. 125) 29:03
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1 Recap 9: Kelly McManus is transitioning her fresh noodles, Dumpling and Strand,(ep 58) 13:53
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1 Recap 8: We catch up with Susan Langer, Founder of the technology company Live, Give Save (ep 36) 10:47
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1 Episode 3 - Homage with Travail at Auriga 14:27
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1 Episode one - Introducing Dishing with Stephanie's Dish 9:48
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1 My Founder Story: Dre Barthel founder of the Covey Events. (ep. 130) 33:42
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1 Recap 11 Amy Quale of Wise Ink Publishing (ep.29 14:00
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1 Recap 10: Laura Roos is the founder of the gift box company Minny & Paul (ep 22) that features exclusive Minnesota Makers. How has the Maker world changed? 16:26
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1 My Founder Story: Junita’s Jar (ep. 127) 34:59
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1 Recap 7: We catch up with Micah Svedja as he prepares to move Bootstrap Coffee Roasters to a larger space (ep.43) 11:27
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1 Recap 6: Catching up with Heather Manley from Crooked Water Spirits and Heathers Dirty Goodness Seasoning 17:50
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1 Recap 5: Cathy Skinner is getting traction and funding for Thrivors, the Cancer wellness app. 12:28
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1 Recap 4: J Carver Spirits is growing fans and favorite spirits brands. 11:14
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1 Recap 3: Revisiting Midwest Pantry’s Chad Gillard who is co-creating the NE Food District with his team. 19:16
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1 Thumbs Cookies with Robyn Frank (ep. 75) 47:58
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1 Du Nord Craft Spirits and Cocktail Room (ep. 69) 32:35
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1 The world of wine, with Leslee Miller from Amusee (ep. 32) 34:05
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1 Ashlee Olds of Sweet Science Ice Cream (ep. 30) 31:24
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1 Don Roper of Honeybear Brands (ep. 26) 26:19
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1 Two Mikes Green Fin Plant Care (ep. 20) 32:20
مرحبًا بك في مشغل أف ام!
يقوم برنامج مشغل أف أم بمسح الويب للحصول على بودكاست عالية الجودة لتستمتع بها الآن. إنه أفضل تطبيق بودكاست ويعمل على أجهزة اندرويد والأيفون والويب. قم بالتسجيل لمزامنة الاشتراكات عبر الأجهزة.