Bridget O’Boyle wants to nourish the world, one soothing bowl of soup at a time, through her Minneapolis small business Oh Soup! and as a traveling chef for First Descents.
Liza Maya and Sylvia Williams combine art and science to celebrate the flavors of the Black Diaspora in Soul Grain, their gluten-free granola. The Sweet Potato Casserole was their first recipe.
Within Fruit & Grain Bakery Emily designs the baked goods menus. She produces both sweet and savory flavor combinations in her galettes, hand pies, and locally-famous pop tarts.
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