To pick the right cut of beef for every occasion, we’ve put together a guide explaining how the USDA grades beef and what it really means when a steak or beef roast is labeled Prime, Choice, or Select.
Lots of food companies use the word natural to describe their products, but what does natural really mean and can it help you eat healthier?
What kind of impact could we have if everyone used their Super Bowl parties to have fun and fight hunger?
At Butter, we try to be a daily advertisement for efforts to build community and restore our earth through the connections we make with each other, our food, and the world around us. Now, more than ever, this seems like a counter-cultural message.
I understand that on long journeys one person cannot be expected to carry the full weight. When it is shared, the burden is lighter, the investment is deeper, and there is a benefit to having a range of experience to draw upon.
The image of village resonates with me as a way to take our large-scale urban environment down to a more natural level. In doing so, I’m learning more about my role in this unique climate that is the neighborhood around Butter Bakery Café.
A challenge for restaurants and cafes trying to practice sustainability is figuring out their role in making sure there is a sustainable food system and a sustainable eco system to support their work.
As the owner of Butter Bakery Cafe, sustainability is important to Daniel and his team. It also can be a challenge. Join Daniel as he writes about what it’s like to try and operate a sustainable small business that gives back to the community.
By reconnecting to the land and its stories we become more aware of what it provides for us and by appreciating native foods we honor those who lived here before us.
Living in an urban area, we may not always realize how much groundwater we lose to runoff. Since restaurants are big water users it’s important to see what we can do at Butter to help keep our water clean.
The history of umami, what it is, where it comes from, what it tastes like, and how Umami was discovered is a fascinating journey wrapped up in culture and chemistry.
At the beginning of the year, I did what most Americans do; I made a resolution to clean up the food in my kitchen and to eat better. Over the next few months, I will be writing about the big ideas in Bittman and Pollan’s books and sharing how I’ve brought them into my kitchen.
Cooked, a new documentary by Michael Pollan and Alex Gibney on Netflix is a beautifully filmed series about the role cooking plays in what makes us human.If you’re interested in seeing a show about food where you actually learn something new and are entertained Cooked is worth watching.
Recently I was teaching a group of people I work with what organics, GMOs (genetically modified organisms), rBST, artificial flavors, and colors are and why we are starting to talk about them as a company. My purpose was not to scare anyone or to take a political stance; I just wanted to share facts.
I’ve been thinking about what it means to have a regional cuisine and where they come from. It can be a touchy subject coming from Minnesota and the Midwest, especially when everyone thinks our regional cuisine is hotdish and lutefisk.
What does the FDA’s (Food and Drug Administration) ruling that artificial trans fat is not generally recognized as safe (GRAS) for use in human food mean for what we eat?
Even though eggs are one of the most versatile ingredients, it seems like people often wonder if eggs are good or bad for them because of their high cholesterol content.