Podcasts about Canal Park

In this episode, Jenny Rhoads and Jenny Rainey-Agresti welcome Craig Sanders, the new Executive Director of the Pickaway County Park District — and a fellow Jenny by marriage! Craig shares his journey from Gallipolis to Pickaway County, his passion for connecting people, and what it's like leading a growing parks district with big visions for nature, trails, education, and community engagement.You'll hear about exciting summer camps, nature center plans, favorite parks like Canal Park and Metzger Preserve, and why the Sanders family (also known as the “Sanders Circus”) is thrilled to be putting down roots in Pickaway County.Learn more at: pickawaycountyparks.org Explore Pickaway at Pickaway.com

Duluth has become quite famous for its brewery scene as of late, bringing in locals daily and drawing in tourists from all over the midwest, each eager to try the beers they've heard so much about, brewed with water straight from the great lake they've also heard so much about. When it comes to breweries in the Zenith City, Hoops Brewing is simply LAGER than life. With its convivial food hall-esque atmosphere and prime location right in the heart of Canal Park, it's nearly impossible not to BEER happy while sipping on one of their one-of-a-kind creations. The man behind the incredible spot is a legend in his own right, playing a major role in the brewery boom in our neck of the woods AND marking 25 years of brewing in Duluth this year, quenching our thirst for a quarter of a century and counting. Find out how Dave Hoops became a renowned member of the brewery business in this new episode.

When it comes to fishing on Lake Superior, many Northlanders are HOOKED from the very first bite, and with a body of water as grand as the great lake, you might need to call in a little help. For that, look no further than Happy Hooker Charters, the oldest and largest charter fishing company on this side of the lake, operating out of the exact same slip as the William A. Irvin in Canal Park for the most Duluth experience possible. Complete with seven charters, it's the team that is the real catch here, serving the community since 1976 with over eighty years of combined fishing experience on Lake Superior, and extensive knowledge and rare techniques rarely found with any charter business. Needless to say, Happy Hooker Charters is the REEL deal. Today, members Riley Leslie and Jamie Cotner are here to explain what makes Happy Hooker Charters the best in the business.

Hear about travel to Duluth, Minnesota as the Amateur Traveler talks to travel photographer Autumn Carolynn about this city on Lake Superior that has captured her heart. Why should you go to Duluth? Autumn says, "There are so many reasons why Duluth to me is a place that someone can go and feel like they are at home, I feel like it is just so unbelievably beautiful, but it's also a place where you feel at peace and you feel calm. So it is one of the top places in my mind. I had this goal to go to 30 countries before I turned 30 and out of all the places that I've been to, Duluth is still my number one, which some people think is weird, but to me it just is." Summer Itinerary (Warm-Weather Activities & Scenic North Shore Drive) This itinerary focuses on outdoor activities, hiking, and exploring the North Shore of Lake Superior. Start in Duluth: Visit the Aerial Lift Bridge (watch ships pass under it, listen for the Captain's Salute). Walk around Canal Park, shop at Duluth Pack, and eat at Grandma's Saloon (wild rice burger & chicken wild rice soup). Stop by Canal Park Brewing Company (try "Loon Juice" cider). ... https://amateurtraveler.com/travel-to-duluth-minnesota/ Learn more about your ad choices. Visit megaphone.fm/adchoices

It's that time of year again—time to plan on attending the MÂCHÉ Convention! This year's convention will be held at the DECC in Canal Park in Duluth for the first time in 9 years. Karen, our convention director, talks with us today all about the details of the convention and what to expect! Join us to hear all about the keynote speakers, workshops, events, and plans for the 2025 MÂCHÉ Convention! To register: https://mache.org/event/2025-convention/ For information about the Used Curriculum Sale: used.curriculum@mache.org Here is the form to register for Used Curriculum Sale for sellers https://forms.gle/J2PcvgTCUFQQGszB9 For information about free Pastor's and Wife's registration contact: adam.carlson@mache.org For information about Leadership Forum: dayle.annand@mache.org For information about the Silent Auction: Silent Auction will be in-person with on-line bidding. You can check out the auction at: https://mache.betterworld.org/auctions/mache2025 Bidding starts at 8am on Friday, May 16 and ends at noon on Saturday, May 17. You can pick up your items from 12-2pm. To sign up as a volunteer: https://docs.google.com/forms/d/e/1FAIpQLSeNq1RbF2WdaSpPcEhXeq6VBQ9u3_P-7kPUQ3yft9Ia505wSQ/viewform

On Thanksgiving weekend, Brian & Dave give their personal "thankful" aspects in sports, as well as what they feel our MN men's pro sports teams should be thankful for both historically and currently. Dave Hoops of Hoops Brewing talks about a busy holiday and sports season in Canal Park as well as the importance of Small Business Saturday. Brian & Dave close out the hour with the latest edition of "Buy or Sell."

Here's a look at the top headlines from around the Northland for Tuesday, Sept. 17, 2024.  The Duluth News Tribune Minute is a product of Forum Communications Company and is brought to you by reporters at the Duluth News Tribune, Superior Telegram and Cloquet Pine Journal. Find more news throughout the day at duluthnewstribune.com. If you enjoy this podcast, please consider supporting our work with a subscription at duluthnewstribune.news/podcast. Your support allows us to continue providing the local news and content you want.

Duluth is one of the biggest tourist destinations in the midwest, with nearly seven-million people visiting the Zenith City each year. With those big numbers comes a big need for places to stay. Enter The Brix, a collection of upscale vacation rentals in Canal Park, the same location that the couple and business owners met and fell in love in more than a decade ago. The best part? For Keenan & Tiegen Brickson, this is just the prologue. Learn all about their incredible spaces and how they came to fruition in this motivating episode.

Happy Spooky Wednesday, dear listeners! This week we've got a special guest! Singer & Songwriter, Park Ranger, and all-around awesome person: Duluth's Famous Kaylee Matuszak! She joins us for a conversation full of spooky stories, side tangents, and #FunFacts. First up, Kala revisits a topic she covered over three years ago, on the very first episode of the podcast: the S.S. William A. Irvin. This ship is a floating museum in Duluth's Canal Park and hosts a Haunted Ship Attraction every October. But what about the ghosts that stick around all year? We get not only the stories Kala found on the internet but personal experiences from Kaylee as well! And Brittany tells us about Hyde Hall in Cooperstown, New York. Built in the early 1800s, this mansion has exhibited haunted activity for two centuries! If you dare to visit, who will you encounter? Will it be Jenny, the ghost of a woman who absolutely hates it when you mess with her portrait? Or will it be George Clarke, the man who had the home built, and has been seen on multiple occasions, roaming in the halls in his favorite gold, green, and red bathrobe? Or one of the other numerous spirits that still reside in the building?  Thank you for joining us this week, Kaylee! Be sure to check out her new album Leading Lady, available wherever you stream your music!  Show Notes: Check out Leading Lady:  On Spotify --> https://open.spotify.com/album/7ixu0r9lqNPWmkbxC0fSEs?si=S3LepM_qSWiI-4UQPVfzmQ On Apple Music --> https://music.apple.com/us/album/leading-lady/1750056791 On YouTube --> https://youtube.com/playlist?list=OLAK5uy_nij3_ooQ1KSDlN8lH7LxXB6v3Jrd5HDxI&si=L8Z-6Su-006cCcej  Editor's Note: Titles that didn't make the cut "Gertie's got better shit to do" "Rackish lines and high bows

Send us a Text Message.The Catholic community in Akron and beyond came together to celebrate faith and unity at a bilingual Mass in Akron's Canal Park, commemorating the Nativity of St. John the Baptist. Despite weather setbacks in the past, this event was a resounding success with over 900 attendees. We highlight the importance of this celebration for the Puerto Rican community Church Search: The stunning architecture and recent renovations at our host parish,  St. Bernard Church, where a Eucharistic procession added a sacred touch to the festivities. Father Rafael Capo gave a stellar homily as he visited us from the Archdiocese of Miami.We talk about the joyous Juneteenth Mass at Glenview Park and nostalgic memories of childhood processions. We proudly announce the Diocese of Cleveland's first-place Catholic Media Award for our multi-language Eucharistic revival video, showcasing our team's dedication. Fr. Damian received an honorable mention for his book, Understanding the Hillbilly Thomist.Plus check out Fr. Damian on Pints with Aquinas.Fr. Damian points to this article from the Hollywood Reporter about the movie, Wildcat being named one of the best of the year.

New Deveronvale manager Garry Wood joins me this week to talk through his hopes and ambitions for his new role as well as a lol back on his football career. We chat everything from playing in a Scottish cup final, to bagging goals in the SPL and Highland League!

In this episode I sit down with the Murray bros. Ian (Molby) & Scott. They chat to me about their upcoming charity match in aid of Dementia UK and Fraserburgh FC Foundation. We run the rule over the squads and the lads tell a few stitch ups along the way.

In this week's episode I catch up with former Aberdeen league cup winner, Dundee and Ross County man and Hartlepool Hammer, Hugh Robertson. He chats through his career in football and also names the Best XI he played with.

Former Ross County, Raith, Livingston and of course Inverness Caley star, Barry Wilson joins me in the hot seat this week to take us through his journey from the Highland League to SPL & European football!

In our 18th episode, hosts Josh Duke, Alex Darus, and Marc Bona unwrap the enticing new menu selections awaiting visitors at Progressive Field and Canal Park this baseball season before giving their first impressions of Astro Restaurant, a new sci-fi dining venture housed in the former Hard Rock Cafe location at Tower City. Peter Chakerian joins to lead the team on a flavorful tour of Cleveland's condiment offerings before we treat you to some bonus content about a couple favorites in the Northeast Ohio area.

The landscape of a Duluth neighborhood could be drastically changing. The Cargill family has been buying up property in Park Point, a long narrow strip that extends from Canal Park and extends about eight miles into Lake Superior.According to the Duluth News Tribune, billionaire Kathy Cargill has bought upward of 20 properties on Park Point, getting the attention of neighbors and now City Hall.Duluth Mayor Roger Reinert joined MPR News host Cathy Wurzer to explain the situation.

A Canal Park restaurant is temporarily closed until the spring, and a scary amount of Minnesotans have done this while driving. Lauren's Love Advice tackles 'paper clipping' in the modern age.

Northern Waters Smoekhaus in Duluth’s Canal Park had ownership drop by to discuss their new cookbook. Order a copy at https://northernwaterssmokehaus.com/mail-order/cookbook.

Northern Waters Smoekhaus in Duluth’s Canal Park had ownership drop by to discuss their new cookbook. Order a copy at https://northernwaterssmokehaus.com/mail-order/cookbook.

Northern Minnesota is always picture perfect but that doesn't mean photographing it is easy. It takes a lot to stand out and Ryan Tischer does so flawlessly, photographing the picturesque landscape in the city we named this podcast after and selling these stunning pictures in his Canal Park gallery. Tischer Gallery is wildly popular and for good reason: the photos are unmatched. Having entered his first art show when he was just twenty years old to opening his own gallery in the most popular neighborhood in Duluth, Ryan Tischer's passion has always been in focus. Get to know his journey in this new episode.

Welcome to another episode of the “Dishing With Stephanie's Dish Podcast” Podcast! In this episode, we dive into the culinary scene of Duluth with special guests Greg Conley, Ned Netzel, and Nick Peloquin, authors of the cookbook "Smoke on the Waterfront" from Northern Waters Smokehaus. The hosts discuss the ins and outs of creating the cookbook, the significance of preserving food in the northern climate, and the upcoming expansion of the Northern Waters Smokehaus Along the way, they share their favorite restaurants and products in Duluth, celebrating the vibrant food and beverage culture of the city. Tune in to learn more about the art of smoking, preserving, and creating delectable dishes in the northern waters of Minnesota.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen [00:00:15]:Hello, everybody, and welcome to with Stephanie's dish, the podcast where we talk to cookbook authors and people in the food space that we just wanna spend more time with and get their stories. There is a restaurant in Duluth that is a sandwich counter, I guess, would be the best way to call it. And When you go to Duluth, people that I know actually will, like, beeline through the city, Navigate 35 just to get sandwiches at this place. I have been a fan for a long time, it is the Northern Waters Smokehaus, and they finally came out with a cookbook, Smoke on the Waterfront. And it's funny because I got this book In the summertime, I got an early advanced reader's copy, and I was so glad to get it in the summertime Because it's kind of seasonal, and it goes, like, by the seasons, and I happen to catch it right at the end of the summertime When it was pickling season, and you guys had some great recipes for canning and pickling things. So we have a group of folks with us today. We have Greg Connelly. We have Ned Netsell, and we have Nick Pellequin.Stephanie Hansen [00:01:33]:We are delighted to have you guys. I've never had 3 Authors, chefs, all in the same space talking about 1 cookbook. So imagine the talent that's in here.Greg Conley [00:01:45]:It's probably not a good idea, but we're doing it anyway.Stephanie Hansen [00:01:49]:Okay. And you didn't the funny part about this, and I don't mean to minimize it, it is, And you didn't start the restaurant?Nick Peloquin [00:01:55]:No. Correct.Greg Conley [00:01:56]:No. None of us started the restaurant. The guy that started the restaurant's name is Eric Gert. And he and his wife luckily handed off the project to us with his blessing and said, you know, I'm here as a resource for you. But, ultimately, our other collaborator, Mary Tennis. And these guys are great writers. And so, I think we all felt pretty honored that He just let us kinda take the reins and, go for it. So that's what we did.Stephanie Hansen [00:02:24]:What's cool about this cookbook to me Is it has a real sense of place. So you're located in Duluth and you're cooking from ingredients of the north, which appeal to me. But, also, it it doesn't feel like it's multivoiced even though I know it is. Like, it feels like you guys all have the Same intellect and the same voice and the same passion with which you're doing things. So it would be hard for me to tell, like, oh, this So and so's recipe or this is so and so's style, that's kinda cool. Like, you guys are all really aligned in this book.Ned Netzel [00:03:02]:Yeah. I think that came from us really writing it together. You know, like, maybe, initial parts of the process of compiling the recipes and, you know, reducing the size To the flow of it. You know? We we all, like, respected what everybody brought to the table and also, like, what they lacked. You know, kind of filling in the gaps. So, you know, an intro to a book or to a recipe might have been. Somebody wrote down what they thought made sense, and then we refined it together and talked about, What is really the story of this? Then we ask questions like, how how does it relate to, you know, the active food preservation? Or how does it relate to the city of Duluth or the region or in order to regionally sourcing things. It was all all very collaborative throughout.Ned Netzel [00:03:42]:So that that probably blends a little bit to it. And, moments where somebody really is Writing from their voice are actually directly called outGreg Conley [00:03:48]:in the book too. Greg's got some some moments in there.Stephanie Hansen [00:03:51]:Looking on another cookbook, and I've written one, and it's not easy. Did you, like, okay. You're gonna do the intro. You're gonna do the chapters. You're gonna pick the recipes. You're gonna write the intro to your recipes. Did you have all that work delineated, or did you have, like, meetings? How did this all flow?Nick Peloquin [00:04:09]:So we would meet weekly, just Us together, and and we we definitely parsed out some of the writing tasks, but it was really kinda all over the place as to, like, He's doing a recipe. He's doing an intro. And then we would come together and test together. And then sitting down and finalizing it was all together. So it was like a weekly meeting that we would all get together and and and review everything we had all written individually.Stephanie Hansen [00:04:34]:Other there's a lot of recipes in here. I keep thinking about, like, Thanksgiving time. Giving time. And you've got kind of a lot of things that would be on a Thanksgiving table, like the green bean casserole and the mashed potatoes, But you've also got, like, the the riettes. And then at the very end is sort of where you get into the sandwich sitch, Which is sort of what you guys are known for. So I was curious that it was very at the end, some of your, like, greatest hits.Greg Conley [00:05:04]:Yeah. You know, in our mind, sandwiches are not something you usually have a recipe for. Although, you know, we're pretty precise. Like, we're not like Some other places where you can come in and say, here's what I want on my sandwich. And, you know, they they do it. We don't do that. I mean, we'll put whatever you want on there Within reason, but we carefully craft those sandwiches. And so but I think that, you know, overall, it's like, we're kind of telling you how to do the recipes that lead to that Sandwich.Greg Conley [00:05:33]:You know? We're not trying to tell you, yeah, make this exact sandwich out of your smoked salmon. You know? You can do that if you wanna Do what we well, exactly what we're doing. But also it's like, use your own flourish. Use this for whatever you and here's a suggestion on how to use it, but use it however you want to. Yeah.Nick Peloquin [00:05:50]:And we kinda we kinda debated where to put that section to for a while. Yeah. It was kinda like, should it go in the middle and kinda be like this fold out highlight piece? Or, like, it make sense at the end or beginning or so it we went back and forth to where where that should live because it it is, like, a major part of what we do.Stephanie Hansen [00:06:09]:I feel like I should personally thank you specifically for the pork rillette recipe.Nick Peloquin [00:06:15]:Which one?Stephanie Hansen [00:06:16]:The well, the one that's your basic, and then I know you use it in the, the ricotta ravioli. The not so spicy is probably the one I'll start with. And you add more than 1. Riette is something that, like, you see it on a charcuterie board. And just speaking for, like, Maybe nonchefy people, like, you're kinda like, oh, I don't know. There's a little fat there, but then it looks like there's this Potted meat, which could be good, but I don't know. But once you, like, get turned on to that, it's like crack. Right? You just love it so much.Stephanie Hansen [00:06:55]:And I never felt like I could ever cook it, and I totally feel like I can do this recipe, and I'm gonna do it for Christmastime.Nick Peloquin [00:07:04]:Nice. Yeah. It's perfect. Like, gifting.Stephanie Hansen [00:07:07]:Yeah. And it, like, stays forever.Nick Peloquin [00:07:09]:I'm I wouldn't say forever. But yeah. We lead legally, we can't. It seems a lot more intimidating than it actually is. You know? It's it's almost more similar to a braise. You know? It's it's like a comb keying technique. Right? So it's just Meat, salt, and fat for a long time. You know? And and so it seems like it there's a big skill gap there, but it's it's It's very approachable.Nick Peloquin [00:07:33]:You know?Stephanie Hansen [00:07:33]:I loved it. One other recipe that made it in the book that's, like, a 6 pager that I had In my book, and then I took it out because I felt like I was posing and I wasn't the right person to put that in my book, And you guys were, was this whole, like, sourdough concept. Oh. Tell me about yeah. So tell me about why you felt like You wanted to devote time in your cookbook to sourdough when so many people have, like, written bread books and all of that.Greg Conley [00:08:05]:Yeah. Absolutely. And there are I think I even say in the Recipe that there are so many more comprehensive, probably better versions, than than my version of bread. But I think the whole idea of Putting that in there was initially, when we started writing the book, we had the idea of Calling it preservation because so many of the things that we're doing are not only, preserving food, well, you know, so it doesn't spoil or so it will last longer, or preserving yourself through the long winter months. So a breadwinner recipe seemed like kind of, Something that would round out the recipes that we already had, you know, because we do make sandwiches too.Stephanie Hansen [00:08:47]:Yep.Greg Conley [00:08:47]:It's like, oh, I guess we should tell people if we really wanna be holistic, Let's tell them how to make bread too.Nick Peloquin [00:08:53]:So I'm gonna eat it on. Right.Greg Conley [00:08:54]:So I think that was really the the impetus for that. But then sourdoughs are are really, Obviously, it's had a it's had a moment, for the last few years. But it really is a cool thing. It's it feels like you're making something out of nothing. It's basically you're just starting with flour and water, and you're attracting wild yeast to it, and you're feeding that, and you're making it into something. Then, really, the only ingredients are flour, water, and salt. You know? So it is really a cool and then one of the ultimate forms of preservation when, you know, people learned how to cultivate grains, and then they realized, oh, we can make this really stable food source for ourselves. So we felt like that just made a lot of sense in in the midst of everything else.Stephanie Hansen [00:09:37]:One other recipe that's in here that I was so glad that you included, but I'm a little intimidated by. And the first line of the recipe is the bane of our prep department's existence. It's Northern Water So why did you guys feel like you should include that other than the fact that it's super delicious? Because it is a little more requires a little more patience.Nick Peloquin [00:09:58]:I think it's just one of our mainstay, like, spreads in house, so it's it's something that go it pairs really well with a lot of the things we do. Like, the smoked fish, for example, it's it's perfect for.Stephanie Hansen [00:10:08]:Yep.Nick Peloquin [00:10:08]:It's difficult in how tedious it is just by picking just picking fresh herbs is really like the the thing that people get hung up on a lot because it takes time to do, but it's It's pretty straightforward. Once you get through that initial mise en place, that initial stage of the preparation, then it's you're just throwing stuff in a mixer and and whipping it together until it's a nice consistency. But it's yeah. It's really that just like tedious work upfront that really Throws people off, and it makes it less of a favorite project to start because you you know you're gonna be picking time for a good half an hour.Stephanie Hansen [00:10:42]:Yeah. Exactly. So are you all Duluthians?Greg Conley [00:10:46]:No. I'm from Northwest Wisconsin. So so he's close. So close. No cigar. It'sStephanie Hansen [00:10:53]:Yep. Much fun.Nick Peloquin [00:10:54]:Ned and I are both, Duluthians. So yeah.Stephanie Hansen [00:10:56]:What does it feel like to Be and I don't wanna, like, embarrass you or make it, like, this weird thing, but you really have Become, in my estimation as a TwinCidian, part of the home team For Duluth, like, people think of the restaurant, and people think of you and think of the sandwiches. And a while back, you guys had a more full Service situation and now are kinda more back to the deli side and it must be a source of pride.Greg Conley [00:11:29]:Yeah. Absolutely. And I think, you know, we, the 3 of us have worked for the business for a little while. And, But, you know, there's so many people that came before us. And, of course, Eric, who founded the business. And so we're basically just kinda building off of, a lot of what they've done and, I'm trying to preserve that too. You know? Trying to just do things the best that we can and really have that be our North Star of, like, really trying to Wow, people. So it's an it's an honor that people think of us when they think of Duluth.Greg Conley [00:11:59]:It's really powerful, I think. Certainly something we wanna cultivate and actively wantedNed Netzel [00:12:03]:to cultivate with this book. Wanted to make this book, very much not about only, you know, Eric and his story and his recipes and the business that came from it, but also, the place where, You know, we reside in, what has made us who we are. SoStephanie Hansen [00:12:18]:Well, I would say the goal is accomplished. Also, like, I feel like we're Of the, people in Minnesota in particular, we're uniquely positioned about the preserving and the canning and because we have to get through these winter months. Right? And so we're preparing our vegetables and creating kimcheese and canning things and pickling things in order to get us through to the other side of the winter season. There's a lot of that in this book that I really loved. Is that, like, Something that is in all of the recipes at the restaurant. It sure seems like most of it has some components of that.Nick Peloquin [00:12:57]:Yeah. It's kind of almost, by necessity because of how we're set up as a restaurant. Because, you know, we don't have a full kitchen here, and we don't really have the that utility that comes with All those things. So we do have to kind of focus on things that we can prepare ahead of time and then something that's easy to and quick to serve that's not necessarily Gonna go on a saute pan or, you know, a a bunch of gas appliances because we're really restricted just in the old building that we're in. And so that aspect of the business. But then, yeah, also the just the the area we're in And and the the food that is kind of like the style of a deli is is gonna be geared towards kind of like Making things last longer than than they would otherwise crash.Stephanie Hansen [00:13:44]:You guys are undertaking a move, it sounds like, in the building. Do you wanna talk about that?Greg Conley [00:13:50]:Sure. Yeah. We're actually in the midst be in there by this Saturday. So we just or Friday even. So we just we're Really steaming steamrolling towards that. Yeah. We, you know, have existed in this building. At least our our deli proper has stood in a really a sliver of a space here.Greg Conley [00:14:08]:And, even when the pandemic happened and we had to close our doors, We ended up turning our entire space into a kitchen because it was the only way we could keep up with the increased business. Because we were on one of the only places open during COVID. We were open the entire time, and so we were we got a lot busier, and so we necessarily had to just turn that all into sandwich making. Once the pandemic kinda started to wane, then we have really no place to host anyone. So you could sit out on our deck, and you could sit in the hallway with in on some seats and, you know, 10 seats or whatever we have up there. So this move is really the culmination of a lot of dreams over the years of just having more space, being able to host people more effectively, and then also being able to just try, not only more food things, but also new ways of service and and beverages and all that stuff. SoStephanie Hansen [00:15:01]:How do you see it coming together? Do you see it, like, as maybe a, like, fast casual kinda thing?Greg Conley [00:15:07]:Yeah. That's exactly Yeah. Exactly what it is. Yep. It will just have, a little bit more space to do it with, A little bit more space to host people. The sticking point, for some customers in the past when they would wanna just get 1 piece of fish, but they'd have to get in a Half an hour line of all these other people ordering sandwiches. So it's really nice to separate out those those services.Stephanie Hansen [00:15:31]:As a customer, I love that.Greg Conley [00:15:33]:Yeah. You get way better service on both ends, so it's just a lot lot more convenient for people to do it that way. So it's really exciting.Ned Netzel [00:15:40]:Thing for Eric is to make it a a destination again. And when we were doing, you know, window service and you weren't able to, as a customer, walk in and see your piece of fish, That kinda, I think, soured that a little bit for some people. I mean, our loyal customers have been with us because they just you know, they know it's good food, but, now that we have A place to be in, like, a a location that you can kinda, you know, experience rather than just waiting in a line, you know, maybe during the winter. Hopefully, we'll we'll cultivate that again.Stephanie Hansen [00:16:10]:Well and I think a smoked fish purchase is kinda more straightforward maybe Then, like, you know, talking about sandwiches and people are sandwich nerds too. Like, they wanna talk about your sandwich.Greg Conley [00:16:26]:Yep. Well, I think the the the deli side of things too, that's really one of the funnest things for us is that people on that side really wanna Talk about the food too. Even if they just are getting a piece of smoked fish, they a lot of times, people really, really geeked about food. We love talking people about food. So when a customer comes in and wants me to tell them all about the white fish that we have, I'm really happy to do that. I love talking about food. So That part is so fun for us. And I think even more so than talking about sandwiches, just talking about the components of those sandwiches that we Make olives in house, so it's really fun.Stephanie Hansen [00:17:05]:There is 2 things to tell you. 1 is you inspired a recipe in my book, Which is a white fish trout spread.Greg Conley [00:17:13]:Nice. Sweet.Stephanie Hansen [00:17:14]:It the story that I attached to it was Actually, being with my niece who went to UMD for college, and she wasn't very adventurous of an eater. And she got the love of the smoked fish in Duluth as a college student, and we went to Fitger's and we were sitting there eating. And she said, does anybody wanna Let the smoked salmon dip, and I was like, what? Who are you? And then she was like, have you she wanted to, like, really talk about, like, have you had smoke trout at Northern Waters. I'm like, yes. I have. I've used it to make dip, and it's like a holiday staple. So you have inspired a lot of people with your smoked fish.Greg Conley [00:17:56]:Yeah. But, you know, that's kind of another thing too is that We really want people to come to us, you know? And that's part of being, like, Duluth, you know, is like Duluth is not a suburb of the Twin Cities. Duluth is The major metro in the northern part of the state, and we probably have kind of a chip on our shoulder about that, because we're not, like, You know, lane or something like that. Like, we are a a small city of our own, and we have our own thing going on that isn't Saint Paul or it isn't, Rochester or whatever. So we want people to come here and experience what we have to offer. We're not, You know? Like, you can get a lot of great food in the Twin Cities. We can get some great food up here, and we're part of that. So we want people to experience that as well.Stephanie Hansen [00:18:43]:Yeah. I'm glad you said that because I produce the Art in Bayfront Park Culinary Market that we do there. Yeah. And I really have, like, gotten front and center with a lot of cool Duluth makers both from the art side, but also the food side. And, you know, we hear a lot about Duluth and the cool, like, outdoor scene and the mountain biking and all the stuff that they're working on, but, damn, I mean, the beer scene alone and the distilleries and the craft that's happening in Food and ice cream and hot sauces and I mean, there's a lot of cool stuff happening, and I feel just It's so cool to be a part of that, and I'm glad that my work on that festival can bring people, like, Front and center with businesses that maybe they don't know about in Duluth because there's a lot of cool things happening.Greg Conley [00:19:31]:Yeah. Agreed. And and For us as a business that's pretty well established and pretty well respected, we also wanna foster other food businesses and help them as much as we can. Because all of that, strengthening of our food scene here just strengthens all of us. So we really want people to be Successful and to bring really cool new things to food and the world.Stephanie Hansen [00:19:53]:Okay. So we're gonna play a game. It's not gonna be hard, But it's kinda gonna be maybe, like, picking your favorite child or pet. So each of you, I've got an opportunity to have 3 of you in front of me. The game is, I would like you to tell me a favorite restaurant in Duluth, and it can be whatever, And also a product that's made in Duluth that you're obsessed with.Nick Peloquin [00:20:19]:Is it specifically a food product?Stephanie Hansen [00:20:21]:Not necessarily. No. K.Nick Peloquin [00:20:24]:Well, I think my favorite restaurant at the moment is Fuholic On central entrance.Ned Netzel [00:20:29]:Damn it.Greg Conley [00:20:30]:That's what I was gonna say.Nick Peloquin [00:20:31]:Yeah. Yeah. It's pretty it's pretty banging spot right right these days.Stephanie Hansen [00:20:35]:And serving pho, I'm assuming.Nick Peloquin [00:20:37]:Yeah. So they do pho and other Vietnamese stuff. It's it's so good. As far as the product made in Duluth, man, that's that's tough. I would say, honestly, the beer. It like, it's it's hard to choose 1 of the the breweries, but, like, we we're kinda spoiled for choice up here. I mean, Bed paddle is like a standby. You know? And it's funny to go down to the Twin Cities or even major metropolitans and, like, See Duluth beer on tap, but places that's a big source of pride.Nick Peloquin [00:21:06]:And I think because what people think of Duluth too, you know, is We're a big craft beer town. SoStephanie Hansen [00:21:11]:Yeah. I think that Ursa Minor too is starting to make inroads into the Twin Cities. Their beer, I had a lot of different versions this summer. It was really great, they have a great taproom too.Nick Peloquin [00:21:21]:Yeah. Totally.Stephanie Hansen [00:21:22]:Okay, Ned. That leads us to you.Greg Conley [00:21:25]:Oh my gosh. We might have to come back to me. Okay. INed Netzel [00:21:29]:think I probably eat out the least of anybody here. Yeah. I don't know. Greg, yes. Greg. Minutes.Greg Conley [00:21:35]:Sure. I probably would've said Faholic, but I'm gonna I'm gonna do a tut tut two way tie. There's a place called Oasis Del Norte. Love it. It's the only place that makes street tacos in Duluth. And so that's really a great thing to have. And then, In my neighborhood of Lakeside, there's a place called Lake Superior Brewing, oldest microbrewery in Minnesota at one point, the first established one. But they changed hands after a number of years, and then they moved to the Lakeside neighborhood.Greg Conley [00:22:06]:And they do pizza, smash burgers are kind of their main entrees, which they just do really good versions of those. They do, like, a brick oven style New York pizza that nobody in town does. So that's kinda cool. But they also do a lot of really nice thoughtful, appetizers and great wines to go with some of their Food along with the really, good beer that they're brewing. It's really great to have that nice option in my neighborhood. So I really I really appreciate that.Stephanie Hansen [00:22:34]:I love it. Alright. Ned, are you ready? That leads us to you.Greg Conley [00:22:38]:I think I think so.Ned Netzel [00:22:39]:It's it's really hard for me to pick a restaurant, because I do most of my eating cooked at home or, with my my free daily meal, when I'm working.Stephanie Hansen [00:22:52]:Sure.Ned Netzel [00:22:52]:But but one thing that kept coming up in my mind was Johnson's Bakery, which is a bakery down in, what would you call it? Lincoln Park area. It's like just behind really awesome bread. A lot of our specials back when we were open to the public, in the old space Used Johnson's Bakery Bread. So, yeah, Johnson's Bakery love their donuts. They're like, such a great deal. Please don't raise your prices, guys. So, yeah, Johnson's Bakery and then, something made in Duluth. The the coffee made in Duluth is really great.Ned Netzel [00:23:23]:In addition to, like, the The brewing scene, there's also a great, like, roastery scene. We love a lot of them. There's like Duluth Coffee Company. There's, Underwood Coffee who Most of what we, give to our staff to to see us through the day, is either Underwood or DreamCloud Roasters.Stephanie Hansen [00:23:44]:Wanna thank Ned Netzel. I wanna thank Nick Peloquin, Greg Conley for joining me. The book is Smoke on the Waterfront. It's the Northern Water Smokehouse Cookbook. What I loved is you guys just recommended all places that I have never even heard of, and I have spent quite a bit of time in Duluth. So way to go. I appreciate you being here. I'm excited about the book.Stephanie Hansen [00:24:05]:It is Smoke on the Waterfront. Make sure that when you head to Duluth, And you should head to Duluth this winter, there's so many cool activities that happen there. And of course in the summertime you can come and visit me at Arden Bayfront Park in August, And there's just a lot of cool music festivals that happen down in Canal Park and at the Bayfront area, and Lincoln Park is a whole new area to discover for a lot of people. So it's the Northern Water Smokehouse Cookbook. If you are into smoking or canning or preserving or you just love a damn good sandwich, make sure you pick up the cookbook. Thanks, you guys. I appreciate it. Thanks so much. 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

Welcome to another episode of the “Dishing With Stephanie's Dish Podcast” Podcast! In this episode, we dive into the culinary scene of Duluth with special guests Greg Conley, Ned Netzel, and Nick Peloquin, authors of the cookbook "Smoke on the Waterfront" from Northern Waters Smokehaus. The hosts discuss the ins and outs of creating the cookbook, the significance of preserving food in the northern climate, and the upcoming expansion of the Northern Waters Smokehaus Along the way, they share their favorite restaurants and products in Duluth, celebrating the vibrant food and beverage culture of the city. Tune in to learn more about the art of smoking, preserving, and creating delectable dishes in the northern waters of Minnesota.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.EPISODE TRANSCRIPT FOLLOWS:Stephanie Hansen [00:00:15]:Hello, everybody, and welcome to with Stephanie's dish, the podcast where we talk to cookbook authors and people in the food space that we just wanna spend more time with and get their stories. There is a restaurant in Duluth that is a sandwich counter, I guess, would be the best way to call it. And When you go to Duluth, people that I know actually will, like, beeline through the city, Navigate 35 just to get sandwiches at this place. I have been a fan for a long time, it is the Northern Waters Smokehaus, and they finally came out with a cookbook, Smoke on the Waterfront. And it's funny because I got this book In the summertime, I got an early advanced reader's copy, and I was so glad to get it in the summertime Because it's kind of seasonal, and it goes, like, by the seasons, and I happen to catch it right at the end of the summertime When it was pickling season, and you guys had some great recipes for canning and pickling things. So we have a group of folks with us today. We have Greg Connelly. We have Ned Netsell, and we have Nick Pellequin.Stephanie Hansen [00:01:33]:We are delighted to have you guys. I've never had 3 Authors, chefs, all in the same space talking about 1 cookbook. So imagine the talent that's in here.Greg Conley [00:01:45]:It's probably not a good idea, but we're doing it anyway.Stephanie Hansen [00:01:49]:Okay. And you didn't the funny part about this, and I don't mean to minimize it, it is, And you didn't start the restaurant?Nick Peloquin [00:01:55]:No. Correct.Greg Conley [00:01:56]:No. None of us started the restaurant. The guy that started the restaurant's name is Eric Gert. And he and his wife luckily handed off the project to us with his blessing and said, you know, I'm here as a resource for you. But, ultimately, our other collaborator, Mary Tennis. And these guys are great writers. And so, I think we all felt pretty honored that He just let us kinda take the reins and, go for it. So that's what we did.Stephanie Hansen [00:02:24]:What's cool about this cookbook to me Is it has a real sense of place. So you're located in Duluth and you're cooking from ingredients of the north, which appeal to me. But, also, it it doesn't feel like it's multivoiced even though I know it is. Like, it feels like you guys all have the Same intellect and the same voice and the same passion with which you're doing things. So it would be hard for me to tell, like, oh, this So and so's recipe or this is so and so's style, that's kinda cool. Like, you guys are all really aligned in this book.Ned Netzel [00:03:02]:Yeah. I think that came from us really writing it together. You know, like, maybe, initial parts of the process of compiling the recipes and, you know, reducing the size To the flow of it. You know? We we all, like, respected what everybody brought to the table and also, like, what they lacked. You know, kind of filling in the gaps. So, you know, an intro to a book or to a recipe might have been. Somebody wrote down what they thought made sense, and then we refined it together and talked about, What is really the story of this? Then we ask questions like, how how does it relate to, you know, the active food preservation? Or how does it relate to the city of Duluth or the region or in order to regionally sourcing things. It was all all very collaborative throughout.Ned Netzel [00:03:42]:So that that probably blends a little bit to it. And, moments where somebody really is Writing from their voice are actually directly called outGreg Conley [00:03:48]:in the book too. Greg's got some some moments in there.Stephanie Hansen [00:03:51]:Looking on another cookbook, and I've written one, and it's not easy. Did you, like, okay. You're gonna do the intro. You're gonna do the chapters. You're gonna pick the recipes. You're gonna write the intro to your recipes. Did you have all that work delineated, or did you have, like, meetings? How did this all flow?Nick Peloquin [00:04:09]:So we would meet weekly, just Us together, and and we we definitely parsed out some of the writing tasks, but it was really kinda all over the place as to, like, He's doing a recipe. He's doing an intro. And then we would come together and test together. And then sitting down and finalizing it was all together. So it was like a weekly meeting that we would all get together and and and review everything we had all written individually.Stephanie Hansen [00:04:34]:Other there's a lot of recipes in here. I keep thinking about, like, Thanksgiving time. Giving time. And you've got kind of a lot of things that would be on a Thanksgiving table, like the green bean casserole and the mashed potatoes, But you've also got, like, the the riettes. And then at the very end is sort of where you get into the sandwich sitch, Which is sort of what you guys are known for. So I was curious that it was very at the end, some of your, like, greatest hits.Greg Conley [00:05:04]:Yeah. You know, in our mind, sandwiches are not something you usually have a recipe for. Although, you know, we're pretty precise. Like, we're not like Some other places where you can come in and say, here's what I want on my sandwich. And, you know, they they do it. We don't do that. I mean, we'll put whatever you want on there Within reason, but we carefully craft those sandwiches. And so but I think that, you know, overall, it's like, we're kind of telling you how to do the recipes that lead to that Sandwich.Greg Conley [00:05:33]:You know? We're not trying to tell you, yeah, make this exact sandwich out of your smoked salmon. You know? You can do that if you wanna Do what we well, exactly what we're doing. But also it's like, use your own flourish. Use this for whatever you and here's a suggestion on how to use it, but use it however you want to. Yeah.Nick Peloquin [00:05:50]:And we kinda we kinda debated where to put that section to for a while. Yeah. It was kinda like, should it go in the middle and kinda be like this fold out highlight piece? Or, like, it make sense at the end or beginning or so it we went back and forth to where where that should live because it it is, like, a major part of what we do.Stephanie Hansen [00:06:09]:I feel like I should personally thank you specifically for the pork rillette recipe.Nick Peloquin [00:06:15]:Which one?Stephanie Hansen [00:06:16]:The well, the one that's your basic, and then I know you use it in the, the ricotta ravioli. The not so spicy is probably the one I'll start with. And you add more than 1. Riette is something that, like, you see it on a charcuterie board. And just speaking for, like, Maybe nonchefy people, like, you're kinda like, oh, I don't know. There's a little fat there, but then it looks like there's this Potted meat, which could be good, but I don't know. But once you, like, get turned on to that, it's like crack. Right? You just love it so much.Stephanie Hansen [00:06:55]:And I never felt like I could ever cook it, and I totally feel like I can do this recipe, and I'm gonna do it for Christmastime.Nick Peloquin [00:07:04]:Nice. Yeah. It's perfect. Like, gifting.Stephanie Hansen [00:07:07]:Yeah. And it, like, stays forever.Nick Peloquin [00:07:09]:I'm I wouldn't say forever. But yeah. We lead legally, we can't. It seems a lot more intimidating than it actually is. You know? It's it's almost more similar to a braise. You know? It's it's like a comb keying technique. Right? So it's just Meat, salt, and fat for a long time. You know? And and so it seems like it there's a big skill gap there, but it's it's It's very approachable.Nick Peloquin [00:07:33]:You know?Stephanie Hansen [00:07:33]:I loved it. One other recipe that made it in the book that's, like, a 6 pager that I had In my book, and then I took it out because I felt like I was posing and I wasn't the right person to put that in my book, And you guys were, was this whole, like, sourdough concept. Oh. Tell me about yeah. So tell me about why you felt like You wanted to devote time in your cookbook to sourdough when so many people have, like, written bread books and all of that.Greg Conley [00:08:05]:Yeah. Absolutely. And there are I think I even say in the Recipe that there are so many more comprehensive, probably better versions, than than my version of bread. But I think the whole idea of Putting that in there was initially, when we started writing the book, we had the idea of Calling it preservation because so many of the things that we're doing are not only, preserving food, well, you know, so it doesn't spoil or so it will last longer, or preserving yourself through the long winter months. So a breadwinner recipe seemed like kind of, Something that would round out the recipes that we already had, you know, because we do make sandwiches too.Stephanie Hansen [00:08:47]:Yep.Greg Conley [00:08:47]:It's like, oh, I guess we should tell people if we really wanna be holistic, Let's tell them how to make bread too.Nick Peloquin [00:08:53]:So I'm gonna eat it on. Right.Greg Conley [00:08:54]:So I think that was really the the impetus for that. But then sourdoughs are are really, Obviously, it's had a it's had a moment, for the last few years. But it really is a cool thing. It's it feels like you're making something out of nothing. It's basically you're just starting with flour and water, and you're attracting wild yeast to it, and you're feeding that, and you're making it into something. Then, really, the only ingredients are flour, water, and salt. You know? So it is really a cool and then one of the ultimate forms of preservation when, you know, people learned how to cultivate grains, and then they realized, oh, we can make this really stable food source for ourselves. So we felt like that just made a lot of sense in in the midst of everything else.Stephanie Hansen [00:09:37]:One other recipe that's in here that I was so glad that you included, but I'm a little intimidated by. And the first line of the recipe is the bane of our prep department's existence. It's Northern Water So why did you guys feel like you should include that other than the fact that it's super delicious? Because it is a little more requires a little more patience.Nick Peloquin [00:09:58]:I think it's just one of our mainstay, like, spreads in house, so it's it's something that go it pairs really well with a lot of the things we do. Like, the smoked fish, for example, it's it's perfect for.Stephanie Hansen [00:10:08]:Yep.Nick Peloquin [00:10:08]:It's difficult in how tedious it is just by picking just picking fresh herbs is really like the the thing that people get hung up on a lot because it takes time to do, but it's It's pretty straightforward. Once you get through that initial mise en place, that initial stage of the preparation, then it's you're just throwing stuff in a mixer and and whipping it together until it's a nice consistency. But it's yeah. It's really that just like tedious work upfront that really Throws people off, and it makes it less of a favorite project to start because you you know you're gonna be picking time for a good half an hour.Stephanie Hansen [00:10:42]:Yeah. Exactly. So are you all Duluthians?Greg Conley [00:10:46]:No. I'm from Northwest Wisconsin. So so he's close. So close. No cigar. It'sStephanie Hansen [00:10:53]:Yep. Much fun.Nick Peloquin [00:10:54]:Ned and I are both, Duluthians. So yeah.Stephanie Hansen [00:10:56]:What does it feel like to Be and I don't wanna, like, embarrass you or make it, like, this weird thing, but you really have Become, in my estimation as a TwinCidian, part of the home team For Duluth, like, people think of the restaurant, and people think of you and think of the sandwiches. And a while back, you guys had a more full Service situation and now are kinda more back to the deli side and it must be a source of pride.Greg Conley [00:11:29]:Yeah. Absolutely. And I think, you know, we, the 3 of us have worked for the business for a little while. And, But, you know, there's so many people that came before us. And, of course, Eric, who founded the business. And so we're basically just kinda building off of, a lot of what they've done and, I'm trying to preserve that too. You know? Trying to just do things the best that we can and really have that be our North Star of, like, really trying to Wow, people. So it's an it's an honor that people think of us when they think of Duluth.Greg Conley [00:11:59]:It's really powerful, I think. Certainly something we wanna cultivate and actively wantedNed Netzel [00:12:03]:to cultivate with this book. Wanted to make this book, very much not about only, you know, Eric and his story and his recipes and the business that came from it, but also, the place where, You know, we reside in, what has made us who we are. SoStephanie Hansen [00:12:18]:Well, I would say the goal is accomplished. Also, like, I feel like we're Of the, people in Minnesota in particular, we're uniquely positioned about the preserving and the canning and because we have to get through these winter months. Right? And so we're preparing our vegetables and creating kimcheese and canning things and pickling things in order to get us through to the other side of the winter season. There's a lot of that in this book that I really loved. Is that, like, Something that is in all of the recipes at the restaurant. It sure seems like most of it has some components of that.Nick Peloquin [00:12:57]:Yeah. It's kind of almost, by necessity because of how we're set up as a restaurant. Because, you know, we don't have a full kitchen here, and we don't really have the that utility that comes with All those things. So we do have to kind of focus on things that we can prepare ahead of time and then something that's easy to and quick to serve that's not necessarily Gonna go on a saute pan or, you know, a a bunch of gas appliances because we're really restricted just in the old building that we're in. And so that aspect of the business. But then, yeah, also the just the the area we're in And and the the food that is kind of like the style of a deli is is gonna be geared towards kind of like Making things last longer than than they would otherwise crash.Stephanie Hansen [00:13:44]:You guys are undertaking a move, it sounds like, in the building. Do you wanna talk about that?Greg Conley [00:13:50]:Sure. Yeah. We're actually in the midst be in there by this Saturday. So we just or Friday even. So we just we're Really steaming steamrolling towards that. Yeah. We, you know, have existed in this building. At least our our deli proper has stood in a really a sliver of a space here.Greg Conley [00:14:08]:And, even when the pandemic happened and we had to close our doors, We ended up turning our entire space into a kitchen because it was the only way we could keep up with the increased business. Because we were on one of the only places open during COVID. We were open the entire time, and so we were we got a lot busier, and so we necessarily had to just turn that all into sandwich making. Once the pandemic kinda started to wane, then we have really no place to host anyone. So you could sit out on our deck, and you could sit in the hallway with in on some seats and, you know, 10 seats or whatever we have up there. So this move is really the culmination of a lot of dreams over the years of just having more space, being able to host people more effectively, and then also being able to just try, not only more food things, but also new ways of service and and beverages and all that stuff. SoStephanie Hansen [00:15:01]:How do you see it coming together? Do you see it, like, as maybe a, like, fast casual kinda thing?Greg Conley [00:15:07]:Yeah. That's exactly Yeah. Exactly what it is. Yep. It will just have, a little bit more space to do it with, A little bit more space to host people. The sticking point, for some customers in the past when they would wanna just get 1 piece of fish, but they'd have to get in a Half an hour line of all these other people ordering sandwiches. So it's really nice to separate out those those services.Stephanie Hansen [00:15:31]:As a customer, I love that.Greg Conley [00:15:33]:Yeah. You get way better service on both ends, so it's just a lot lot more convenient for people to do it that way. So it's really exciting.Ned Netzel [00:15:40]:Thing for Eric is to make it a a destination again. And when we were doing, you know, window service and you weren't able to, as a customer, walk in and see your piece of fish, That kinda, I think, soured that a little bit for some people. I mean, our loyal customers have been with us because they just you know, they know it's good food, but, now that we have A place to be in, like, a a location that you can kinda, you know, experience rather than just waiting in a line, you know, maybe during the winter. Hopefully, we'll we'll cultivate that again.Stephanie Hansen [00:16:10]:Well and I think a smoked fish purchase is kinda more straightforward maybe Then, like, you know, talking about sandwiches and people are sandwich nerds too. Like, they wanna talk about your sandwich.Greg Conley [00:16:26]:Yep. Well, I think the the the deli side of things too, that's really one of the funnest things for us is that people on that side really wanna Talk about the food too. Even if they just are getting a piece of smoked fish, they a lot of times, people really, really geeked about food. We love talking people about food. So when a customer comes in and wants me to tell them all about the white fish that we have, I'm really happy to do that. I love talking about food. So That part is so fun for us. And I think even more so than talking about sandwiches, just talking about the components of those sandwiches that we Make olives in house, so it's really fun.Stephanie Hansen [00:17:05]:There is 2 things to tell you. 1 is you inspired a recipe in my book, Which is a white fish trout spread.Greg Conley [00:17:13]:Nice. Sweet.Stephanie Hansen [00:17:14]:It the story that I attached to it was Actually, being with my niece who went to UMD for college, and she wasn't very adventurous of an eater. And she got the love of the smoked fish in Duluth as a college student, and we went to Fitger's and we were sitting there eating. And she said, does anybody wanna Let the smoked salmon dip, and I was like, what? Who are you? And then she was like, have you she wanted to, like, really talk about, like, have you had smoke trout at Northern Waters. I'm like, yes. I have. I've used it to make dip, and it's like a holiday staple. So you have inspired a lot of people with your smoked fish.Greg Conley [00:17:56]:Yeah. But, you know, that's kind of another thing too is that We really want people to come to us, you know? And that's part of being, like, Duluth, you know, is like Duluth is not a suburb of the Twin Cities. Duluth is The major metro in the northern part of the state, and we probably have kind of a chip on our shoulder about that, because we're not, like, You know, lane or something like that. Like, we are a a small city of our own, and we have our own thing going on that isn't Saint Paul or it isn't, Rochester or whatever. So we want people to come here and experience what we have to offer. We're not, You know? Like, you can get a lot of great food in the Twin Cities. We can get some great food up here, and we're part of that. So we want people to experience that as well.Stephanie Hansen [00:18:43]:Yeah. I'm glad you said that because I produce the Art in Bayfront Park Culinary Market that we do there. Yeah. And I really have, like, gotten front and center with a lot of cool Duluth makers both from the art side, but also the food side. And, you know, we hear a lot about Duluth and the cool, like, outdoor scene and the mountain biking and all the stuff that they're working on, but, damn, I mean, the beer scene alone and the distilleries and the craft that's happening in Food and ice cream and hot sauces and I mean, there's a lot of cool stuff happening, and I feel just It's so cool to be a part of that, and I'm glad that my work on that festival can bring people, like, Front and center with businesses that maybe they don't know about in Duluth because there's a lot of cool things happening.Greg Conley [00:19:31]:Yeah. Agreed. And and For us as a business that's pretty well established and pretty well respected, we also wanna foster other food businesses and help them as much as we can. Because all of that, strengthening of our food scene here just strengthens all of us. So we really want people to be Successful and to bring really cool new things to food and the world.Stephanie Hansen [00:19:53]:Okay. So we're gonna play a game. It's not gonna be hard, But it's kinda gonna be maybe, like, picking your favorite child or pet. So each of you, I've got an opportunity to have 3 of you in front of me. The game is, I would like you to tell me a favorite restaurant in Duluth, and it can be whatever, And also a product that's made in Duluth that you're obsessed with.Nick Peloquin [00:20:19]:Is it specifically a food product?Stephanie Hansen [00:20:21]:Not necessarily. No. K.Nick Peloquin [00:20:24]:Well, I think my favorite restaurant at the moment is Fuholic On central entrance.Ned Netzel [00:20:29]:Damn it.Greg Conley [00:20:30]:That's what I was gonna say.Nick Peloquin [00:20:31]:Yeah. Yeah. It's pretty it's pretty banging spot right right these days.Stephanie Hansen [00:20:35]:And serving pho, I'm assuming.Nick Peloquin [00:20:37]:Yeah. So they do pho and other Vietnamese stuff. It's it's so good. As far as the product made in Duluth, man, that's that's tough. I would say, honestly, the beer. It like, it's it's hard to choose 1 of the the breweries, but, like, we we're kinda spoiled for choice up here. I mean, Bed paddle is like a standby. You know? And it's funny to go down to the Twin Cities or even major metropolitans and, like, See Duluth beer on tap, but places that's a big source of pride.Nick Peloquin [00:21:06]:And I think because what people think of Duluth too, you know, is We're a big craft beer town. SoStephanie Hansen [00:21:11]:Yeah. I think that Ursa Minor too is starting to make inroads into the Twin Cities. Their beer, I had a lot of different versions this summer. It was really great, they have a great taproom too.Nick Peloquin [00:21:21]:Yeah. Totally.Stephanie Hansen [00:21:22]:Okay, Ned. That leads us to you.Greg Conley [00:21:25]:Oh my gosh. We might have to come back to me. Okay. INed Netzel [00:21:29]:think I probably eat out the least of anybody here. Yeah. I don't know. Greg, yes. Greg. Minutes.Greg Conley [00:21:35]:Sure. I probably would've said Faholic, but I'm gonna I'm gonna do a tut tut two way tie. There's a place called Oasis Del Norte. Love it. It's the only place that makes street tacos in Duluth. And so that's really a great thing to have. And then, In my neighborhood of Lakeside, there's a place called Lake Superior Brewing, oldest microbrewery in Minnesota at one point, the first established one. But they changed hands after a number of years, and then they moved to the Lakeside neighborhood.Greg Conley [00:22:06]:And they do pizza, smash burgers are kind of their main entrees, which they just do really good versions of those. They do, like, a brick oven style New York pizza that nobody in town does. So that's kinda cool. But they also do a lot of really nice thoughtful, appetizers and great wines to go with some of their Food along with the really, good beer that they're brewing. It's really great to have that nice option in my neighborhood. So I really I really appreciate that.Stephanie Hansen [00:22:34]:I love it. Alright. Ned, are you ready? That leads us to you.Greg Conley [00:22:38]:I think I think so.Ned Netzel [00:22:39]:It's it's really hard for me to pick a restaurant, because I do most of my eating cooked at home or, with my my free daily meal, when I'm working.Stephanie Hansen [00:22:52]:Sure.Ned Netzel [00:22:52]:But but one thing that kept coming up in my mind was Johnson's Bakery, which is a bakery down in, what would you call it? Lincoln Park area. It's like just behind really awesome bread. A lot of our specials back when we were open to the public, in the old space Used Johnson's Bakery Bread. So, yeah, Johnson's Bakery love their donuts. They're like, such a great deal. Please don't raise your prices, guys. So, yeah, Johnson's Bakery and then, something made in Duluth. The the coffee made in Duluth is really great.Ned Netzel [00:23:23]:In addition to, like, the The brewing scene, there's also a great, like, roastery scene. We love a lot of them. There's like Duluth Coffee Company. There's, Underwood Coffee who Most of what we, give to our staff to to see us through the day, is either Underwood or DreamCloud Roasters.Stephanie Hansen [00:23:44]:Wanna thank Ned Netzel. I wanna thank Nick Peloquin, Greg Conley for joining me. The book is Smoke on the Waterfront. It's the Northern Water Smokehouse Cookbook. What I loved is you guys just recommended all places that I have never even heard of, and I have spent quite a bit of time in Duluth. So way to go. I appreciate you being here. I'm excited about the book.Stephanie Hansen [00:24:05]:It is Smoke on the Waterfront. Make sure that when you head to Duluth, And you should head to Duluth this winter, there's so many cool activities that happen there. And of course in the summertime you can come and visit me at Arden Bayfront Park in August, And there's just a lot of cool music festivals that happen down in Canal Park and at the Bayfront area, and Lincoln Park is a whole new area to discover for a lot of people. So it's the Northern Water Smokehouse Cookbook. If you are into smoking or canning or preserving or you just love a damn good sandwich, make sure you pick up the cookbook. Thanks, you guys. I appreciate it. Thanks so much. 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

Exciting adventures to explore is our topic on this weeks podcast. Join us as we embark on an RV road trip across the picturesque landscapes of the northern USA. Our journey will take us through the beauty of Michigan's Upper Peninsula, the enchanting city of Duluth, and the rugged splendor of Theodore Roosevelt National Park. In this podcast, we invite you to accompany us as we traverse the Upper Peninsula of Michigan, where dense forests, pristine lakes, and historic lighthouses await at every twist and turn. Continuing our westward expedition, we'll arrive in Duluth, Minnesota, a vibrant city nestled along the shores of Lake Superior. Here, we'll delve into the city's rich maritime history, explore the bustling Canal Park district, catch a glimpse of colossal freighters, and even discuss the allure of upscale Great Lakes cruise ships. Our journey will then lead us further west to the untamed terrain of Theodore Roosevelt National Park in North Dakota, where bison roam freely. This is a destination worthy of a spot on your bucket list, and the best part is, in this national park, you'll never need to make reservations. For more RV traveler stories and tips, subscribe to Rocking the RV Life on Apple Podcasts or wherever you listen to podcasts. Follow us as we are Rocking the RV Life on Instagram. Also, Jeff Kinzbach on Instagram & Facebook. Check out our website here: https://rockingthervlife.com/ Listeners can access the podcast via Spotify, iHeart, and Apple Podcasts, and cleveland.com's podcasting page. Shop Amazon! Support Rocking the RV Life when you shop Amazon through our link: https://www.amazon.com/shop/jeffkinzbach Learn more about your ad choices. Visit megaphone.fm/adchoices

Exciting adventures to explore is our topic on this weeks podcast. Join us as we embark on an RV road trip across the picturesque landscapes of the northern USA. Our journey will take us through the beauty of Michigan's Upper Peninsula, the enchanting city of Duluth, and the rugged splendor of Theodore Roosevelt National Park. In this podcast, we invite you to accompany us as we traverse the Upper Peninsula of Michigan, where dense forests, pristine lakes, and historic lighthouses await at every twist and turn. Continuing our westward expedition, we'll arrive in Duluth, Minnesota, a vibrant city nestled along the shores of Lake Superior. Here, we'll delve into the city's rich maritime history, explore the bustling Canal Park district, catch a glimpse of colossal freighters, and even discuss the allure of upscale Great Lakes cruise ships. Our journey will then lead us further west to the untamed terrain of Theodore Roosevelt National Park in North Dakota, where bison roam freely. This is a destination worthy of a spot on your bucket list, and the best part is, in this national park, you'll never need to make reservations. For more RV traveler stories and tips, subscribe to Rocking the RV Life on Apple Podcasts or wherever you listen to podcasts. Follow us as we are Rocking the RV Life on Instagram. Also, Jeff Kinzbach on Instagram & Facebook. Check out our website here: https://rockingthervlife.com/ Listeners can access the podcast via Spotify, iHeart, and Apple Podcasts, and cleveland.com's podcasting page. Shop Amazon! Support Rocking the RV Life when you shop Amazon through our link: https://www.amazon.com/shop/jeffkinzbach Learn more about your ad choices. Visit megaphone.fm/adchoices

Find me, Christopher Tallon, slinging my novel Switchers in-person the next few weekends: September 8 & 9, 5p-11p, After Dark Art Market, Canal Park in Grand Rapids, MI (shout out to Lions & Rabbits Center for the Arts for the event) September 16, 10a-1p, Author's Alley, Hyne Alley, Brighton, MI (thank you to 2 Dandelions Bookshop for the opportunity) .   .   . Goodbye, folks! (For now...) I'm not "ending" the show. Let's be clear there. I just need to free up time. I'm in the middle of writing another novel and I still have yet to record the audiobook for my first novel. So I'm going to be doing those two things mainly in the time previously spent booking, recording, editing, and promoting the podcast. HUGE THANKS to all the listeners who got a copy of my debut novel Switchers. You guys are amazing, creative, supportive people. I appreciate you very much. For the first few months, you were the only audience I had. I hope you'll stay subscribed so we can catch up when the show returns. And I might do an episode here or there while on hiatus. There are people and things I still want to talk to and/or about. And I'll probably use the podcast to give updates on the new book as it progresses and whatnot. Stay creative. Thanks for listening. I'll talk to you again.   Your friend in creativity, Christopher Tallon  

Duluth is best known for its port, its history as an industrial center, and the aerial lift bridge which anchors Canal Park. Less well-known is its growing “craft economy” scene. Craft beer. Handmade camping gear. Farm-to-table restaurants. Among these creative businesses is Duluth Pottery, located in the Lincoln Park neighborhood in West Duluth. MPR's senior economics contributor, Chris Farrell, recently met with potter Karin Kraemer in her studio.

Ken and Lauren reunite and Lauren shares something funny she witnessed in Canal Park. A major act in country music says they almost broke up, and a new study says these are the 10 nicest people in the world. Are you surprised?

Does this old relationship cliche hold true? Lauren shares what one therapist has to say about it. Ken shares an update on his Wheel Of Fortune audition, and Lauren did something embarrassing in Canal Park this week for good luck at Grandma's this weekend.

Ken shares a shocking headline related to UFOs that involves a government whistleblower. A popular restaurant in Hermantown just opened a second location in Canal Park, and an odd new pizza flavor might be headed to the Northland.

June activities are busting out all over in Pickaway County! Have you seen the new playground at Canal Park?? It is like a Disney Adventure! --- Send in a voice message: https://podcasters.spotify.com/pod/show/jennyjennyroundtown/message

Here's a look at the top headlines from around the Northland for Tuesday, May 23, 2023.  The Duluth News Tribune Minute is a product of Forum Communications Company and is brought to you by reporters at the Duluth News Tribune, Superior Telegram and Cloquet Pine Journal. Find more news throughout the day at duluthnewstribune.com. If you enjoy this podcast, please consider supporting our work with a subscription at duluthnewstribune.news/podcast. Your support allows us to continue providing the local news and content you want.

A popular bait shop in Northern Minnesota has new owners, and Ken went there to get the scoop. A Canal Park shop is open for the season, and the ACM Awards have announced a few more winners ahead of the show Thursday night.

Another Christmas movie is filming in Duluth right now, and you could be a part of it! A popular Canal Park shop wants your help catching two shoplifters, and a popular spot in Superior had a issue with their signage over the weekend, and Ken went to investigate.

Welcome to Part 1 of our North Shore Breweries series. In this multi-part series we will introduce you to some of our favorite local breweries, starting in Duluth. This episode features two great Duluth Breweries: Canal Park Brewing Company and Blacklist Brewing Company.   * Located in Canal Park (hence the name), Canal Park Brewing Company is a full restaurant experience with dozens of great beers on tap. We tried a flight of beers and ciders and then ate the best brussels sprouts either of us have ever tasted. Then, we hopped over to downtown Duluth to Blacklist Brewing Company. No food on the menu, but we sampled a beer and a seltzer flight and enjoyed a little axe throwing.  * Learn More... Canal Park Brewing Company: https://canalparkbrewery.com/ Blacklist Brewing Company: https://www.blacklistbeer.com/ North Shore Breweries Guide: https://exploringnorthshore.com/breweries/ Follow us on TikTok: https://www.tiktok.com/@staycvr Follow us on Instagram: https://www.instagram.com/exploringnorthshore/?hl=en Follow us on Facebook: https://www.facebook.com/exploringnorthshore/ * This episode is sponsored by Cascade Vacation Rentals: https://www.cascadevacationrentals.com/  

In this episode, the Minnesota Fight Night podcast recaps the Jack O'Brien Boxing Invitational at The Garden in Canal Park by Jungle Boy Boxing. Fans packed The Garden for what turned out to be an entertaining night of boxing. Tyler Nystrom and Jesse Wannemacher set the bar high with a bruising exhibition match. Also on the card, Danny Huffman pleased the hometown crowd and improved to 8-2-1 with a TKO win over veteran Brandon Baue. Rondale “Give ‘Em Hell” Hubbert got a stoppage win over a game Tony “2Sharp” Lee.  After the fights, we caught up with Hubbert, Wannemacher and Nystrom to get their thoughts on the night's festivities. Intro music: “Ali Shuffle,” by the Toler/Townsend Band. Special thanks to Deb Toler. The full instrumental is available for purchase: music.apple.com/us/album/ali-shuffle/334927560?i=334927635 --- Support this podcast: https://podcasters.spotify.com/pod/show/brian-johnson492/support

In this special weekend episode, Duluth News Tribune arts and entertainment reporter Jay Gabler shares his most recent article in his weekly column, 'Front Row Seat.' Today's topic is Duluth quilters strut stuff in Canal Park. The Duluth News Tribune Minute is a product of Forum Communications Company and is brought to you by reporters at the Duluth News Tribune, Superior Telegram and Cloquet Pine Journal. Find more news throughout the day at duluthnewstribune.com. If you enjoy this podcast, please consider supporting our work with a subscription at duluthnewstribune.news/podcast. Your support allows us to continue providing the local news and content you want.

Rory takes his rightful seat on the thrown of golf as he climbs back to number 1 in the world with a victory in the CJ Cup at Congaree. While Rory was winning, there was Anthony Kim news as he was listed in the LIV v. PGA Tour lawsuit. May we one day see AK back on the golf course??? After playing a 1 club event at White Bear Yacht Club, we got the invite to play Northland Country Club in Duluth, which was of course too good to pass up. Northland lived up to its reputation as the views were spectacular and the golf course had a certain rugged sense to it that makes it very unique in Minnesota golf. The fellas headed down to Canal Park to take in the night life in Duluth after a hockey game and lived to tell about it. On the way back to the twin cities, Mike & Tim make a stop in to play the Cloquet Country Club, which is a Ross/Vardon/Goldstrand design. Tim's ground force was too much for his spikes to handle as he blew out his shoes, but didn't blow up his score.

Porchrokr is TomorrowThe PorchRokr celebrates 10 years of live music and getting out the meet your neighbors. WKSU has put out https://www.wksu.org/arts-culture/2022-08-18/plan-for-porchrokrs-10-year-celebration-with-shuffles-picks (a cool guide) to get the most out of the event. Watch The Steelers Vs Browns at Canal ParkThe Akron RubberDucks are holding a watch party for the Pittsburgh Steelers-Cleveland Browns Thursday night game, Sept. 22. Gates will open at 7 p.m. Kickoff is at 8:15 p.m. at FirstEnergy Stadium in Cleveland. Fans can watch from anywhere in the Canal Park seating bowl or in the outfield grass. Concessions will be open. Tickets for the watch party are $10 with proceeds benefiting Summa Health Foundation. Go to akronrubberducks.com or call 855-97-QUACK (855-977-8225). Akron U Installs Nap PodsCause, like, you know.... I have anxiety. It's nice to see the University getting our young people ready to join the workforce. It's like a couch with a ball that you stick your head into. The nap pods were purchased by a Governor's Emergency Education Relief Funds grant through the Ohio Department of Higher Education to support behavioral health on college campuses. Too bad that money wasn't used to make education more affordable. https://www.cleveland.com/akron/2022/08/university-of-akron-installs-nap-pods-on-campus-to-help-students-rest-recharge.html (More info) Akron Events Calendarhttps://akron-ohio-podcast.captivate.fm/events (Akron Events Calendar) https://akron-ohio-podcast.captivate.fm/value (Value For Value) Free Marriage Location on 9/23A free outdoor wedding ceremony and vow renewal will be offered for Summit County residents at the Valley View Area of Cascade Valley Metro Park at 11 a.m. Friday, Sept. 23. The Promises in the Park will be outside in a setting featuring beautiful park views or inside Himelright Lodge in the event of inclement weather. Valley View, formerly a golf course, was transformed into a park and opened in September 2021. Couples may invite up to 10 guests to observe their nuptials. Photographs are encouraged. Akron Municipal Court Judge Nicole Walker will officiate. Summit Metro Parks will provide a sapling tree for each couple to plant at home in honor of their marriage. Music will also be provided for the ceremony. One registration is required per couple. To register, visit https://bit.ly/3Axdkof (https://bit.ly/3Axdkof). Couples must get a marriage license from Summit County Probate Court prior to the ceremony. For information on this process, visit summitohioprobate.com. For more information on the ceremony, contact Lisa Mansfield, the community outreach specialist for probate court, at 330-643-7346 or lmansfield@summitohioprobate.com. Long's Shoes is Closing After 53 YearsIn a Facebook post on Aug. 6, the business announced "it is with a heavy heart that we must close the doors of Long's Shoes. We have enjoyed serving you these past 53 years. Garfield Community Learning Center Grand OpeningAkron Public Schools will hold a grand opening for the new $57 million Garfield Community Learning Center on Aug. 27. The district will have a ribbon-cutting and offer tours of the new school in an event from 1-3 p.m. at the school, 1326 Brown Street, Akron. Students and staff will be on-site, as well as community partners including Acme Fresh Market, FirstEnergy Corp. and Stark State College. The school is the last in the series of full building replacements completed over the last 15 years, and will hold the combined student bodies from the former Kenmore and Garfield high schools. Mentioned in this episode: Please Support This Show If you get any value from the show please consider giving some of that value back and help us keep the lights on by going to www.akronpodcast.com/value any size donation is appreciated. https://akron-ohio-podcast.captivate.fm/value (Value For Value) Start Your Podcast Today Join the School of Podcasting When you join the School of...

The Great Lakes Aquarium is a family-friendly aquarium located along the Duluth Harbor in Canal Park. Get up close and personal with marine life and other animals. The mission of the Aquarium is to “connect all people to the water and wildlife of Lake Superior and Beyond”. In this episode, Jaye and Martha sit down with the Aquarium's executive director, Jay, to learn more about the history and purpose behind the Aquarium. They then take a tour of the Aquarium with the social media director, Amy.    *** Great Lakes Aquarium Website: https://glaquarium.org/  Great Lakes Aquarium Facebook: https://www.facebook.com/greatlakesaquarium  Great Lakes Aquarium Instagram: https://www.instagram.com/greatlakesaquarium/  Great Lakes Aquarium TikTok: https://www.tiktok.com/@glaquarium  Exploring the North Shore Article: https://exploringnorthshore.com/great-lakes-aquarium/  Exploring the North Shore Facebook: https://www.facebook.com/exploringnorthshore/  Exploring the North Shore Instagram: https://www.instagram.com/exploringnorthshore/  Exploring the North Shore TikTok: https://www.tiktok.com/@staycvr  *** This episode is sponsored by Cascade Vacation Rentals: https://www.cascadevacationrentals.com/ 

Baseball Coach at Archbishop Hoban High School, Andrew Bonnette, joined Ray. The team has made it back to Canal Park for a chance to defend its Division II state championship. Coach Bonnette and Ray talk about the team and the upcoming games.

Baseball Coach at Archbishop Hoban High School, Andrew Bonnette, joined Ray. The team has made it back to Canal Park for a chance to defend its Division II state championship. Coach Bonnette and Ray talk about the team and the upcoming games.

OHSAA's Director of Media Relations, Tim Stried joined Ray. They discussed softball and baseball championships in Akron at Canal Park and Firestone Stadium. Tim and Ray also talked about the NIL referendum. High school principals are voting through May 16th to determine whether high school athletes should be paid for their name, image, or likeness. They talked about some pros and cons.

If you live in or have visited Duluth, there is no question you have been to Love Creamery. Now a flourishing business with two locations, the spot has become a fan favorite for residents and tourists. With one location in the heart of Canal Park and another in Lincoln Park, the business is sweeter than ever. The owner and founder of Love Creamery is Nicole Wilde. Her journey takes her from the Dairyland where she grew up to her first job at a custard stand. It all led her to where she is now: the owner of one of Duluth's most popular businesses with an eye on sustainability. Her journey will inspire you!

#TheSotaPod​​​​​​​​​​​​​​​​​​​​​​ Podcast Episode 257

#TheSotaPod​​​​​​​​​​​​​​​​​​​​​​ Podcast Episode 257

Owner of the Akron Rubber Ducks, Ken Babby, joined Ray to talk about opening day! The gates to Canal Park will open this evening at 5:30pm. Ken Babby talked about updates to the stadium, the fans and community, entertainment, what to expect tonight, and more.

Jeanne Destro is in for Ray Horner this week. She talked with Akron Mayor Dan Horrigan about a new budget which includes money to hire new nuisance inspectors, a new fire station, and improvements to Canal Park.

If you've been to Duluth or you call Duluth home, there's a good chance you've been to Vikre Distillery. Located in Canal Park, the spot has quickly become a go-to place for residents and tourists alike. Doug Kouma is part of the reason why. The Director of Consumer Sales and Visitor Experience joins us to talk about how he got here, why he up and quit his job as a corporate executive and how Vikre handled the COVID-19 pandemic while giving back to the community in a big way. Cheers!

15 miles up the North Shore from Canal Park is one of Duluth's most celebrated restaurants rebranded as an Airstream food truck called Scenic 61 due to the ongoing Coronavirus pandemic.  Chef/owner Scott Graden, has pivoted his Nordic cuisine multiple times to meet the changing restaurant landscape.He is about to embark on the Minnesota State Fair with his Sashimi tuna tacos, a dream he has had for over 20 years. We catch up with Scott before his State Fair debut.Support the showFollow the Makers of Minnesota on Facebook, Twitter, and Instagram @MakersofMN. Send story ideas to Stephanie@stephaniesdish.com If you appreciate the work we do here, please subscribe on Patreon Please subscribe to My newsletter at https://stephaniehansen.substack.com/ so you don't miss an epiosde of the Makers of Minnesota 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

15 miles up the North Shore from Canal Park is one of Duluth's most celebrated restaurants called the New Scenic Cafe. Chef/owner Scott Graden, grew up in the region and co-founded the business with his aunt, Rita Bergstedt. He has been working there ever since and took on full ownership by buying Rita out in 2005. Known for its "Nordic" cuisine and its deft hand with vegetables the New Scenic has been on the must-eat list of most regional foodies and has received accolades for its beautiful space and food.This podcast intro was recorded after the Cornovirus closed local restaurants - the podcast itself was recorded in the very early days of the Coronavirus crisis. Take a listen Support the showFollow the Makers of Minnesota on Facebook, Twitter, and Instagram @MakersofMN. Send story ideas to Stephanie@stephaniesdish.com If you appreciate the work we do here, please subscribe on Patreon Please subscribe to My newsletter at https://stephaniehansen.substack.com/ so you don't miss an epiosde of the Makers of Minnesota 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