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Minnesota State Fair • Eco Experience 2019

All demos are scheduled for 11am, 1pm and 3pm each day.


Thursday, August 22nd

Misen Luu, University of Minnesota - Food Science

Misen Luu is a Master’s Graduate Research Assistant in the Department of Food Science and Nutrition and works in the Ismail Lab. His research is looking at the storage stability of the flour from the perennial grain crop Kernza®, focusing on changes in flavor compounds and dough functionality and the effects of thermal treatment and degree of flour refinement. Using a science based approach, Luu will be demonstrating a potential end use of sustainable crops, including Kernza, Pennycress, and Camelina. 

Friday, August 23rd

Carrie Riggs, Alma: Cafe, Hotel and Restaurant

Carrie Riggs is the Pastry Chef | Production Manager at Alma. Earning both regional and national acclaim, Alma believes in cooking that gives you pleasure and makes you feel good. Riggs will bake Buckwheat Biscuits with Buckwheat flour from Baker's Field.

Saturday, August 24th

Lachelle Cunningham, Chelles' Kitchen LLC

Chef Lachelle is the dynamo at the center of the Twin Cities’ African-American food scene and is known for cooking globally inspired comfort food that thwarts unhealthy stereotypes and fuses in global flavors. She currently runs Chelles’ Kitchen with a mission to normalize healthy eating and reclaim the narrative around health through the exploration, innovation, and economic development of food culture centered on soul food history, nutritional healing and social justice.

Sunday, August 25th

Gilbert Williams, Lonesome Stone Milling

Gilbert Williams has a history of work in the food industry, including quality control at Cedar Grove Cheese in Plain and Richland Hills Sliced Apples in Richland Center WI. Working with food and being close to the land are both fulfilling and a calling for him. He holds a bachelor's degree in chemistry, and a master's degree in agronomy, giving him a deep understanding of how to grow the best grains in our area. At the fair, Williams will have samples of wheat, rye, oats, and corn to demonstrate how supporting regenerative agriculture benefits you and the environment.

Monday, August 26th

Christopher Sarles, Lowertown Bakehouse

At Lowertown Bakehouse, a small artisan bakery in downtown St. Paul, Chris Sarles uses quality ingredients with old-world techniques. Lowertown Bakehouse sources ethical and local products that highlight our regional flavors and availability. Sarles will walk through how to make the world's simplest wholesome cookie at home in minutes: a Chewy Chocolate Chip Cookie, using Whole Wheat milled by Sunrise Flour Mill.


Tuesday, August 27th

Joe Williams, Pizzeria Lola

Joe Williams is the executive chef at Pizzeria Lola, an artisan pizza pie place that was inspired by chef/owner Ann Kim's pure love of food, joy and her mother's own cooking. Williams will demonstrate how to make organic pizza dough at home using a poolish and how to make a high quality pizza at home using a sheet pan. He'll be using Sunrise Flour Mill Turkey Red Heritage Pizza Flour!

Wednesday, August 28th

Beth Dooley, Beth Dooley's Kitchen 

Beth Dooley has covered the local food scene in the Northern Heartland for thirty years: she writes for the Taste section of the Minneapolis-St. Paul Star Tribune and appears regularly on KARE 11 television MPR Appetites with Tom Crann. She has authored several titles, including co-authoring The Sioux Chef's Indigenous Kitchen with Sean Sherman, winner of the James Beard Award for Best American Cookbook. In her demonstration, Dooley will make an Artisan Grain Pilaf, using Barley, Kernza, Corn, Hazelnut Oil, Tomatoes, Herbs, Scallions.

Thursday, August 29th

Saba Andualem, Urban Roots

Saba Andualem is the Cook Fresh Program Manager at Urban Roots, where she is thrilled to combine cooking, community engagement and team building with youth! A University of Minnesota Duluth graduate, Andualem has a focus on and experience in food systems, including helping start a CSA farm in Duluth that fostered cooking classes, weekly zines, and farm tours. After moving to the Twin Cities, she joined the Minneapolis Food Council, while working as the gardener at Common Roots café, followed by a farming and cooking stint in New Zealand. In her demonstration, Andualem will prepare a Millet stir fry using local millet and produce from their garden.

Friday, August 30th

Mark Augustine, Minneapolis Public Schools | Culinary and Wellness Services

Mark Augustine, the Executive Chef & Operations Manager at Minneapolis Public Schools, brings a Chef's perspective and knowledge to large scale cooking. He began developing recipes and processes to USDA inspected plant operations. This experience is being used for the Minneapolis Public Schools meal program which is serving almost 50,000 meals a day in over 70 locations. He is a member of the MPS True Food Chef Council and participates with a group of Minneapolis Chefs that support and endorse the Minneapolis Public Schools Culinary & Wellness initiatives of using real ingredients free of high fructose corn syrup, artificial colors, flavors or preservatives and is helping move industry towards meats raised without the use of antibiotics.

Saturday, August 31st

Hai Truong, Ngon Bistro

Ngon Bistro is a modern Vietnamese restaurant that was established with the idea of providing authentic Vietnamese dishes using local and sustainable ingredients. Ngon Bistro strives to use locally produced ingredients whenever possible and to do its best to support local economy; such as beef from Thousand Hills Cattle Co, pork from Fischer Farms, free range chicken from Kadejan, produce from Stones Throw Urban Farms, and ingredients from local farmers' markets. Seasonal dishes stay true to the flavors of Vietnamese cuisine while providing a contemporary twist to traditional dishes.

Sunday, September 1st

Mark Schiller, Loon Liquors

Simeon Rossi and Mark Schiller own and operate Loon Liquor Co., a Northfield, Minnesota based craft distillery. Loon Liquor Co. aims to craft the most delicious spirits from organic, local suppliers while quantifiably improving social and environmental sustainability, and throwing in some humor from time to time.

Monday, September 2nd*

Hannah and Brady Barnstable, Seven Sundays

Hannah and Brady Barnstable are out to make mornings better with simple to make, whole food plant-based (WFPB) muesli mixes. All of their recipes are handcrafted in their own kitchen, taste-tested and approved by family and friends. Their mission is to create modern muesli mixes that your body and taste buds will crave everyday. Using Seven Sundays muesli, whole grain milling flour, Minnesota buckwheat honey, the Barnstable demonstration will be Breakfast 3 Ways: Muesli Muffins, Date Shakes, Energy Bites.

*3PM Demonstration by Minneapolis Public Schools | Culinary and Wellness Services