We’re very pleased to announce the next four greenlighted chapters of The Secret Atlas of North Coast Food. Stay tuned for the remaining 12 chapters as this Kickstarter project unfolds to completion, and help us publish the book by pre-ordering a copy or backing it at a higher level … and reaping the rewards.
A Diner’s Survey of South Park Street
artist and writer John Kovalic
Madison-based cartoonist John Kovalic (Dork Tower, Munchkin, Apples to Apples) mows down the highly varied and often excellent food of South Park Street. Natives know South Park Street as an increasingly turbo-charged nexus of first generation Asian and Latin food; it’s still off the radar for visitors, but won’t stay that way for long.
Big Food in Mill City
written by John Garland, illustrated by Matt Dooley
Minneapolis takes great pride in its history of leadership in the American food supply chain. The Mill City once annually produced more flour than any city in the world. Corporations born of that boom remain business leaders in our Metro, where today, food remains big business. We’ll discuss the factors that allowed for the rise of such a concentration of agribusiness in the Twin Cities Metro, along with specific ways the large companies headquartered here influence your food consumption on a daily basis.
Dinner With Dylan
written by Tim Gihring, illustrated by TBD
Features writer Tim Gihring (Minnesota Monthly, MinnPost) asks: What was F. Scott Fitzgerald sipping (guzzling?) in St. Paul when he conceived Gatsby? What was Bob Dylan eating in Hibbing when he met his first muse (“Girl from the North Country”) at the local café? What was a teenage Liberace chowing between sets in Milwaukee at the underground nightclub where he got his start? (Possibly the broiled African lobster tail, $1.60 back in the day.)
He’ll visit the haunts, holes, and hot spots of writers, musicians, and artists, dead and alive, from Minneapolis to Milwaukee to Hibbing to Eau Claire, and sniff out the relationship between the iconic creative minds of the Upper Midwest and the food and booze that fueled them.
Remember Where You Came From
written by Soleil Ho, illustrated by TBD
When you’re the child of a first-generation immigrant, the pressure of representing your culture well while striving to succeed in America can inspire unprecedented heights of hybridity. Luckily for the Twin Cities, many of the first-and-a-half and second generation chefs who have come of age in restaurant kitchens have risen to the challenge and produced a cuisine that speaks to their appreciation for the food of their forbears as well as the stitched-together American ethos that got them here in the first place. We’ll talk to some of these chefs to find out where they’re coming from — and who fed them.