Angel Food Bakery leaving downtown for Texa-Tonka shopping center
Owner Katy Gerdes cited announcements from businesses not returning to downtown as a factor in the decision
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Downtown doughnut staple Angel Food Bakery has announced it is moving to the suburbs, marking the latest business to announce a departure from downtown.
After serving up sweets to downtown visitors for nine years, the bakery will set up shop in the newly renovated Texa-Tonka shopping center off of Minnetonka Boulevard in St. Louis Park. With the continuing blows about offices and business not coming back any time soon, I have exhausted all my options for the business surviving in the downtown area, owner and chef Katy Gerdes announced on Instagram over the weekend.
Insects are crawling their way into Minnesota s sustainable food scene as an inexpensive source of protein. Written By: John Sievers | ×
Todd Renard adds protein powder made from mealworm or crickets and some of his own homegrown ground mealworm to some of his food for added protein. Renard is pictured holding his homegrown ground mealworm Tuesday, March 2, 2021, at his home in Rochester. (Joe Ahlquist / jahlquist@postbulletin.com)
The idea of eating insects really bugs some people. Others, not so much.
Todd Renard, a 36-year-old marketing manager for Solar Connection Inc. in Rochester, started eating insects in 2014. He became interested in entomophagy, the scientific term for consuming insects, while completing a graduate degree in sustainability.