The Churn: A Food Business Accelerator and More
Kieran Folliard is starting a food and beverage “business accelerator” in Northeast; his first tenant will be Mike Phillips (pictured above at a North Coast Nosh), who will make dry-cured meats on site. The new Blue Plate restaurant in the North Loop will be called the Loose-Wiles Freehouse. A profile of Bent Paddle Brewing in Duluth (here’s ours). And Rick takes the service and entrees at the new Beacon Public House to the woodshed.