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  • September 14, 2019 8:54 AM | Shelagh Mullen (Administrator)

    Happy Birthday Sue!

    Let's all join Foodservice News to celebrate Sue Z. (we LOVE our Sue!) and The Charlie Awards Kick-off Party! Not that you need even more incentive to go, but your first beer it free!

    Monday, Septemer 16  | 3:30-6:30
    Finnegan's Brew Co. 817 5th Ave. S., Mpls

    For more info and to RSVP go to Foodservice News 
    or directly reserve your spot with Rachel at

  • August 08, 2019 4:30 PM | Shelagh Mullen (Administrator)

    WWRC Membership Meeting August 4, 2019 | @ Sunrise Flour Mill, North Branch, MN | Marty Glanville, member

    The August member meeting of Women Who Really Cook was held at Marty (and her husband Darrold) Glanville’s flour mill in North Branch, MN. Sunrise Flour Mill is about an hour drive north of the Twin Cities. Around 18 members met first at the new mill just outside the busy hub of the town. Marty and Darrold told us so much about flour and it’s harvesting and production processes, quite the education! We toured the mill, had some homemade cookies (made with their flour of course) and lemonade. We then had an opportunity to make flour purchases before heading to their home for the second part of the meeting.

    One of the biggest takeaways from the mill tour was learning about how most flour is grown in the United States. Hybridized into a shorter plant, that has a larger yield per acre, YET needs chemicals to survive, bad chemicals. Sunrise sources ONLY grains from heritage wheat, and they test regularly and randomly to ensure it is chemical free. You can truly taste the purity in every end result, or pizza as we were soon to find out!

    Upon arrival at the Glanvilles farm-like homestead, we were greeted by the smell of fire in the pizza oven. (Darrold had dashed off early from the first part of the meeting to heat the oven.) He was ready for us with 3 varieties of pizza blistering hot, straight from the oven. We sat in their bake ‘teaching house’ arranged with long tables, wine, and pizza! Absolutely delicious. 

    I think I can speak for everyone there, we were all grateful to Darrold for coming out of retirement to start this amazing company with Marty. Their heart and souls are clearly in their products. Women Who Really Cook is proud to have them as members and friends. Thank you for the lovely afternoon, Marty and Darrold!  

    see photos of the day below

    • Sue started the meeting with a few announcements. There is a new chef at Kids Cafe, she has things all cleaned up and ready for school to start. If interested in lending a hand, or making dinner with the kids as guest chef go to
    • Kierans Kitchen has opened. Some members have already stopped by and seemed pleased. 
    • Julie Kendricks is writing a piece for Growler magazine. She also informed us that Gyst Fermentation Bar has closed its doors. If you need to know how to dress a rabbit, those instructions will be IN the new Joy of Cooking edition coming out soon, but if you need skin a squirrel (as instructed in previous editions), just follow the same process as the rabbit.  :)
    • Tasya Kelen of Isadore Nut Company is holding a panel discussion along with other employers regarding inclusivity and employment on August 21st from 10-11:30 a.m., for more information and to register go to
    • Susan Johnson says Macy’s is testing Sally the Salad Robot in their Southdale test kitchen. To check out this video to watch this robot in action. You may soon be ordering a salad from a robot at an airport concourse near you.
    • The next WWRC cook meeting will be at Linda Quinns (of Cafe Latte and Bread & Chocolate) home in Hudson in September. Stay tuned for more details and remember to sign up as a courtesy to our hosts.
    Respectfully submitted by Shelagh Mullen | Marketing/Outreach/Social Media Director

  • January 27, 2019 2:05 PM | Rebecca Griffith

    We supercharged the start of our 2019 with January's Women Who Really Cook workshop meeting!

    On a still & chilly evening of January 23rd out in New Brighton, we walked into Dennis Becker's warm and well-lit photography studio for a Photography and Styling Workshop hosted by food photography stylist & WWRC member Lisa Golden Schroeder. Along with Photographer Dennis Becker, Lisa shared with and showed WWRC members how to compose and style great photographs at a variety of photo-shooting stations.

    We all had a chance to try taking photos in this commercial food photography studio as well. So, bring a camera of any kind and your product (if you have one).
    Lighting, reflection, props, shadows, angles, textures, shapes, and so much more were covered during our evening's guided tutorial! 

    For those interested in learning more from these industry experts, you can contact our host, Lisa Golden Schroeder's for more information:
    Phone #: 651-491-7442

    ALSO, a VERY SPECIAL thanks to Anne Andrus, owner of Honey and Rye, and her employee/guest, Kate Hovde Sharp, assisting her with the delicious assortment of goodies! 


    Top Tips from Lisa...

    • Always have a camera with you. I (Lisa) do own a very nice camera that can do all sorts of cool things—much of which mystifies me. But I do not always carry this camera with me. So once I started using my phone camera I found I could shoot all sorts of stuff I wanted to post and share. Ask any photographer what her favorite camera is, and she’ll tell you it’s the one she has with her!

    • Turn off the flash. I learned years ago from a wonderful food photographer that if I’m using a point-and-shoot camera (i.e. my phone), it’s important to turn off the flash. Make the most of whatever light is available and resist that burst of immediate light. A flash tends to flatten everything out, bathing your subject in an even and generally unflattering light.

    • Keep your hands steady. In low-light conditions even the slightest movement can throw off your focus. Brace your elbows against the table or counter to keep the camera steady. Or, I’ve seen friends use a water glass, if we’re in a restaurant, as an impromptu tripod.

    • Shoot food as it’s being prepared. I frequently find that the best point, or the most interesting details, in a food’s life is during the cooking process. Don’t get hung up on capturing the perfect plated shot. I’ve shot a roasting chicken while it was still in the oven!

    • Clean up a bit. Wipe glasses and plate edges, removing smudges and greasy fingerprints. In good light, they really stand out.

    • Work quickly. This is my best advice as a food stylist. I find that most dishes, whether in the process of cooking or plated at the table, are beautiful with little fussing. If you spend too much time setting up your shot, the less fresh the food will look. If you want a finished shot, take some time plating the recipe; carefully look at how the food works together in an artful and appetizing way. Just don’t take too long.

    • Get in close. Make the food your hero. If you shoot too wide, pulling in too much visual noise, a viewer won’t know what to look at. Find what pros call a “focal point”—what you want people to look at. If you use a camera’s macro setting you can bring parts of a shot into sharp focus and allow the background to go into soft focus, or what’s called a shallow depth of field.

    • Shoot a lot. Photos may look good on your camera’s tiny screen, but I’m often surprised when I see them larger on my computer. Focus can be way off, or the light may be too bright or too dark. So I click away when I find a subject I like—just don’t share them all on Instagram. Move around to find the best camera angle and learn to edit your work—creative cropping can also make a huge difference. Just remember that the single eye of the camera sees differently than your two eyes.

    • Filter for effect. I do like to play with filters that are available with photo apps or in Instagram—playing with color density or creating a vintage look can be fun if used judiciously.

    Top Tips from Dennis...

    • Keep compositions simple.

    • Look at food photography you like and try to emulate it. It’s a great way to learn lighting.

    • When using a window to light your food, position your subject with the window 3⁄4 from its back and side.

    • Use a white card to bounce a little light back into your subject if needed.

    • When using window light make sure no direct sun is coming in. Sometimes you can use sheer curtain fabric in front of the window to soften or diffuse the light.

    • Use plates that blend into background, making your food the star of the show, not the plate.

    • Shooting at a wide-open aperture will make your photo less busy and makes your food the focal point.

    • Experiment with different camera angles. Not all food looks good overhead or at extreme low angles—find the most appetizing viewpoint or the angle that gives the most information.

    • Design 101: don’t put square bars or brownies on square plates and don’t put cookies on round plates. Consider contrast in shapes & texture.

    • Try to compose in odd numbers. Three elements are much easier to compose than four.

    If you want to hire a professional photographer, look at their work! You want to collaborate with someone whose work you admire. An experienced commercial photographer will talk to you about your marketing objectives and who your target audience is, so the photos you create together will tell the right story. This is more than just creating pretty pictures.

    When asking for a bid or project estimate, share as much information as you can with the photographer and know that every bid is negotiable. If you have a specific budget (or amount you can afford to spend) share that up front; it will save a lot of time for both you and the photographer.

    Lisa, our host, along with Dennis, at his photography studio!

    One of Lisa & Dennis' most recent photography projects!

    Thank you Honey and Rye! Your goodies were amazing...thank you for your generosity, Anne!

  • August 07, 2018 6:21 PM | Rebecca Griffith

    The curiosity of knowing where our food is coming from has increased dramatically over the last decade. Also, knowing what our food is eating is just as important!

    On Sunday, July 15th, 14 of us Women Who Really Cook members drove down to Cannon Falls for a perfectly sunny day on a pastured turkey farm at Ferndale Market! This was such a wonderful time!

    We were treated to a tractor ride and guided tour of the farm by our host, Katie Peterson. Katie is the 3rd generation (including her brother John, also in attendance and our official tractor driver :-) of Ferndale's husband and wife founders, Fern & Dale Peterson!

    We saw a great deal of turkeys and a great deal of land for them to pasture on in a true-to-the-term, free-range life! These turkeys are also raised without the use of antibiotics or artificial growth hormones.

    With the idea of John Peterson, in 2008, they opened a local foods grocery store on the farm to showcase other independent & nourishing food from the area. Ferndale Market partners with over 100 farmers and food producers that share their vision of distinct, delicious flavors. 

    At the end of the tour, we enjoyed a sampling of Ferndale's favorite turkey products and had a member meeting under a tented area outdoors and shared in-depth updates on what we were up to with our businesses and projects as well as guidance for questions that were posed!

    And, of course, we couldn't resist buying a number of curious, tasty, & delightful products in the market before making our drive back home!

    This was yet another memorable adventure that we were able to connect with together and look forward to our next meeting at Mill City Farmer's Market on Sat. Aug. 18th!
    Make sure to RSVP here: 

  • July 09, 2018 5:07 PM | Rebecca Griffith

    Changes have been taking place with the format of Women Who Really Cook membership and we're THRILLED to let you know that our 1st SERVICE MEETING was a gratifying success!

    If you haven't already heard, we're adding community service as well as focused education opportunities to our already established networking gatherings!

    For our June 21st meeting, 20 of us teamed up with community partner, MATTER, in St. Louis Park, and helped assemble & package meal snack packs. We also donated $500.00 to Matter to help cover the cost of the snacks.

    We were hosted by Karen Mankikowski and Jen Ware at MATTER and given a great meal to start off the meeting (food pics below)!

    We learned about their mission, were given a tour of their facilities, & then got to work in their warehouse area assembling meal snack packs that we got to then give to WWRC-partnered & Minneapolis-based organization, Urban Ventures!

    MATTER is a Minnesota-based nonprofit whose mission is to expand access to health, medical aid, & food to communities next door and around the world. Since 2000, MATTER has distributed over $600 million in resources around the globe. The MATTERbox Concept is simple: a box of healthy, shelf-stable meals and nutrition education, helping people take their first steps toward a healthier life. MATTERbox provides healthy meals, packed by individuals and corporate groups of volunteers who participate in the MATTERbox Challenge. MATTERbox works with community members on the front lines of food insecurity every day to distribute MATTERboxes to those who can benefit most.

    Website: https//
    Instagram: @matter_ngo

    Finally...make sure to RSVP for the July 15th private tour at Ferndale Market's Farm (where MANY of Minnesota's Thanksgiving tables are graced by Ferndale's pastured turkeys)!

  • June 01, 2018 1:14 PM | Rebecca Griffith

    The #1 statement of the night by WWRC members was "Wow. I had no idea. NO idea!"

    The Ronald McDonald House has been a household name for most, if not all, of our lives. Unless you've been blessed by their services and facilities in a time off need, or have volunteered there, you would find yourself saying what we all said as we toured the BIG-HEARTED Ronald McDonald House location at the U of M campus. We were all wonderfully impacted & inspired.

    This last meeting was on Wednesday, May 30th and hosted by WWRC member, Liz Norton, who is also the Marketing Strategist at RMH, and also greeted by CEO & President of this location, Jill Evenocheck. We were given the history and makings of The Ronald McDonald House & touched by meeting and seeing some of the children and their families who were receiving the love, care, housing, & meals that RMH provides.

    There were 18 WWRC members in attendance. We were split in 2 groups to tour the building. Very excited by the well thought-out rooms, touched by the freshly made meals, impressed by kitchenettes, wowed by the gymnasium & mini-cinema, and jealous of the workout facility! Knowing that such worn and weary souls who have to be away from home during times of their child's crisis or being the one going through it themselves, it truly gave our hearts big hugs to see such comforting away-from-home furnishings. It also encouraged us to contribute as members.

    Dinner was provided to us and we got to experience it from the same area that patients & families do! It was like being in someone's large kitchen of their home. Truly impressive!

    After dinner, we were a small enough group that we got to go around and share a little more in-depth of what we're up to in our professional lives, what our needs are, and a little brainstorming as inquiries came! A great time to get to know each other a little better.

    ***Many members expressed the desire to help &/or donate. As an added bonus, Liz let us know that for anyone who donates their products to Ronald McDonald House, they provide exposure of the brand on their social media (in addition to others at RMH seeing it)!

    Also, if you'd like to learn more about ways to engage with them, here is their website:
    Or if you'd like to specifically learn more about volunteering to cook in their Cooks for Kids (CFK) Meal Providers program, you can check out the information here:

    June's service meeting will take place at MatterBox in St. Louis Park. Date & time is getting confirmed and we'll get a post sent out soon!

  • March 31, 2018 10:36 AM | Rebecca Griffith
    We had another fantastic & productive Women Who Really Cook meeting at the Kowalski's Shoreview store on Tuesday, February 27th! 31 women represented and this may have been one of the most dynamically direct feedback meetings we've had!

    Kathie Armstrong graciously hosted & represented her own product that is private labeled under the Kowalski's brand. Kathie had a gorgeous spread of her baked goods out for all of us to enjoy!

    During the networking & member introductions, there was invaluable feedback & information exchanged for products & businesses plans. Multiple job announcements were given (stay tuned for additional posts by the respective owners)!

    This was the PERFECT example of a meeting where vulnerability meets empowerment! We learned in-depth information about many businesses & plans. You DON'T want to miss these priceless opportunities for growth individually & corporately!

    Hope to see you at our next meeting!

  • January 31, 2018 1:16 PM | Rebecca Griffith

    Here's to each of you having a WONDERFUL start to 2018!

    We had another great turnout of 38 Women Who Really Cook members and guests at this month's meeting on a predictably cold, but gorgeous evening on January 4th.

    Our location was at none other than Gardens of Salonica, where owner (&WWRC founding member), Anna Christopherides hosted us at their 27 year old Greek restaurant in Northeast Minneapolis.

    Anna started us off on a Greek New Year's toast with champagne that she treated us to.

    There was a wonderful selection of local, organic, & made-from-scratch delights, including savory & sweet. ALL of the food and nourishment that Anna provided, left a lasting impression on the quality & sourcing of ingredients. Deeply flavorful!

    Anna also fulfilled our curiosity about the ups & downs of being a restaurant owner over the years as well as having always embraced local & organic before it became a movement. She also talked about recent ideas to implement to stay afloat regarding the Minneapolis minimum wage increase. This is a woman who lives authentically and calmly works through the ebbs & flow of life. Anna's truly passionate about what she does and is truly inspiring to listen to.

    - The 6th Annual Charlie Awards are coming up! Get your tickets now for Sunday, February 25th at 3:30pm - Pantages Theater in Minneapolis. Call 612.767.3229 for your tickets!

    - Women Who Really Cook will be celebrating 25 YEARS as a professional women’s networking, supporting, & collaborating organization later this year! Get ready to celebrate!

    Looking forward to seeing everyone at Feb. 27th meeting at Kowalski's hosted by our own, Kathleen Armstrong of Kathie's Bakery.
    Be sure to check out the website for more details AND to reserve your spot!

  • November 21, 2017 5:38 PM | Rebecca Griffith

    We enjoyed one of our largest Women Who Really Cook meetings yet at The Lynhall in Uptown on a late afternoon on Tuesday, November 7th! 65 were in attendance!

    Saying that this was a powerhouse meeting would be an understatement!

    The Lynhall’s owner, Anne Spaeth; General Manager, Kristin Tyborski; Pastry Chef, Katie Elsing;, & Events Manager, Andrea Roy, opened up their gorgeously inviting make-yourself-at-home restaurant (& incubator kitchen, teaching/studio kitchen, private dining, meeting space and so much more) and spoiled us with an incredible array of food & hospitality!

    We were treated to one of the most impressive charcuterie table & accompanying pastries we've ever had! Truly dazzling, beautiful, & delicious. We were also given a behind-the-scenes of all the areas within The Lynhall in smaller groups after the meeting. The Lynhall has offerings that are worth looking into for nearly any of our member’s businesses, so if you weren’t able to make it to this meeting, I highly recommend that you go in and check their space out yourself!

    It was tremendously inspiring to hear Anne speak about the beginnings and vision for The Lynhall (including her interactions before hand with Sue Zelickson)!

    Not only did we have a room packed full of WWRC members, but also enjoyed collaborating  with another women-based organization, Women in Film & Television (WIFT). Dual WWRC & WIFT member, Jody Lichtor, initiated the collaboration  & helped plan along with fellow WIFT member, Meighan McGuire, for this meeting to be filmed. WIFT filmerss were Lauren Beaubaire, Beth Peloff, & assistant Alanna Beaubaire. We are so excited to see the finished results!

    ALSO, Women Who Really Cook is celebrating 24 YEARS as a professional women’s networking, supporting, & collaborating organization! Time to get ready to celebrate our 25th next year!

    We will be taking December off so all of our members can concentrate on their business during the busy holiday season.

    We’ll be kicking off 2018 with our meeting at Gardens of Salonica in Northeast Minneapolis on Thursday, January 4th from 6-8pm. Waiting lists have become the trend with our meetings this season so sign-up EARLY when the first official invitation is emailed out!

    Happy Holidays everyone and hope we can see each other at many of the holiday markets and events in the area!

  • October 21, 2017 10:21 AM | Rebecca Griffith
    We spent an early afternoon on a PERFECT sunny fall weather day at Restaurant Alma on Monday, October 16th.

    This was a packed out meeting of 40 & hosted in the private dining rooms toward the back of the restaurant.

    Pastry Chef & WWRC Member, Annie Goldberg was the host and prepared a number of incredible pastries for us to sample from. We were able to ask about what it looks like in her world as a Pastry Chef & her role at Alma.

    In small groups, Annie gave us the insider's look into Restaurant Alma's newest venture, hotel rooms (connected in the same building as the restaurant see pic of one room below). Annie also took us on a tour around the kitchen and dining spaces.

    While on the tour, we saw the legendary owner of Restaurant Alma, Chef Alex Roberts, and asked him to come speak to our group. Graciously, he gave us the history of the building, Restaurant Alma, the hotel addition, and both Brasa locations. He gave us a generous Q&A session and truly displays hospitality, transparency, and kindness. We were all thrilled. 

    We had ample amount of time to go around & introduce ourselves towards the end. 

    It truly was a memorable experience that we were all left swooning over!

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