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Saints’ ‘sous chef’ started out washing dishes

DeMarco Cavil

The new St. Paul Saints ballpark, not unlike other ballparks these days, offers more than popcorn, peanuts and Cracker Jack, baseball’s regular food troika.

When fans come to opening night this Thursday, they can eat fancy dishes, drink gourmet coffee, and select from a list of beverages and other drinks. They can top it off with locally made and sourced “healthy” condiments — honey mustard, sweet pepper relish and seasonal ketchup grown by local farmers, including the Hmong American Farmers Association Continue Reading →

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