Food & Drink

In this fantastic little book, How to Survive: The Extraordinary Resilience of Ordinary People, published by up-and-coming press Think Piece Publishing, Saint Paul author Andy Steiner explores the idea of resiliency and the notion that every individual has the capacity to be resilient.

Picture an old-school restaurant, decked out like Wes Anderson’s Grand Budapest Hotel. Think of the dining room—a vast chamber framed with dark wood paneling holding court to a sea of white tablecloths, polished silverware, fine china and sparkling glasses.

In the world of chain coffee shops and convenience on every corner, it’s sometimes easy to forget what an independent shop can offer. Aside from quality and often local ingredients, the communities that are built within these independent shops are hard to find anywhere else.

The Narrow Road to the Deep North by Richard Flanagan is the much-deserved winner of the 2014 Man Booker Prize and a beautiful tapestry of the human condition.

When you open a menu at a restaurant, where do you look? Some check out the desserts (guilty as charged), while others go straight to the entrées. It’s safe to say that no one scans the side dishes first.

Tim Niver and J.D. Fratzke: You know these guys. If you don’t, you know someone who does—a neighbor who went on a great date, a friend who went on a bad date or perhaps a co-worker who had a killer night out with friends.

As he gestures to his surroundings in the West Side restaurant, Alfredo Frías comments on the history all around him: “Everything tells a story,” he says. “There is a story to everything on the wall.”

Bill Waddington studied tea for 20 years before opening TeaSource in Highland Park in 1996. He shares his top three tips for brewing the perfect cup:

Are you tired of hearing that breakfast is the most important meal of the day? Besides which, if it’s so important, why do so few of us bother with it? Maybe we resist because the dictate sounds a little bossy; maybe it’s that an extra hour of sleep is more compelling.

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