The Churn: A Food Business Accelerator and More

Becca Dilley / Heavy Table

Becca Dilley / Heavy Table

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.

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James Norton

James Norton is editor and co-founder of the Heavy Table. He is also the co-author of Lake Superior Flavors, the co-author of a book about Wisconsin’s master cheesemakers, and a regular on-air contributor to Minnesota Public Radio.

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