Julie Kendrick

The women behind the contest's glory days recall the thrill of glory ($1 million dollar prize!) and the agony of culinary defeat.

A profile of the first openly transgender African-American woman elected to office in the United States.

Plant protein is a center-of-plate star for vegan butchers in Minneapolis, Toronto, Asheville and The Hague.

Never mind the cold winters—Minnesota innovators are heating up a number of key sectors, including retail, food and health care

Teen gardeners hit it out of the park with a healthy concession stand that has baseball fans lining up for more.

In Boston, Chicago and Minneapolis, organizations are helping under-represented populations get a start on fulfilling careers

The rest of the world loves soccer. The rest of the world also loves to eat goat meat. Yet Americans remain lukewarm (at best) to both.

A profile of the Twin Cities' theater legend

If the most famous 85-year-old in the world, Ruth Bader Ginsburg, can stick to her exercise routine, so can you.

It sounds like a tale from “Scheherazade”: Five beautiful sisters set out on a culinary quest to save the reputation of one of their ancestral cuisine’s most famous dishes.

A frosted layer cake is like a perfectly tailored little black dress: every curve is controlled, and every flaw is covered. Gooey butter cake is more like a favorite pair of sweatpants: cozy, unflattering and totally comfortable with itself, flaws and all.

A tour of Minneapolis' Grand Rounds, a 51-mile cycling trail with plenty of tempting side trips.

For USA Today's 10 Best food vertical, Eat Sip Trip, I interviewed Jim Hayden, a mild-mannered St. Louis restaurateur who clearly has ranch dressing, not blood, flowing in his veins.

Sure, it’s the home of the Pillsbury Doughboy, Bob Dylan and Prince (OK, maybe not in that exact order), but it’s also a city that’s managed to reinvent itself in many ways, while learning to celebrate the things that set it apart.

Sue Moores helps kids connect community gardens with delicious food -- one ballpark salad at a time.