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Cuisine of Minnesota

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A tater tot hotdish.
Wild rice is a staple grain in Minnesota. It is used in many dishes.
A Jucy Lucy, one of the most well known dishes invented in Minneapolis.
Strawberry delight, a dessert salad, that is commonly found in Minnesota.

The cuisine of Minnesota is a type of Midwestern cuisine found throughout the state of Minnesota.

Typical Minnesota cuisine is based on Norwegian, Swedish, and German cuisine, with heavy Native American (particularly Ojibwe and Dakota) influences. Other European cuisines that influenced Minnesota cuisine include Czech, Cornish, Italian, and Polish cuisine. Since the 1960s, Minnesota's cuisine has also been influenced by the cuisines of the various immigrant and refugee groups who have settled in Minnesota; immigrant cuisines popular in Minnesota include Somali, Hmong, Mexican, Indian, Vietnamese, Korean, Ethiopian, Burmese, Laotian, and Liberian cuisine.[1] Minnesotan cuisine also has regional variations, in rural Minnesota, Scandinavian dishes and foods like hotdishes are made. Fusion cuisine is popular in the Twin Cities, with many new dishes being created like the jucy lucy, and bundt cake. In the Iron Range, Italian inspired dishes are eaten, like pizza rolls and porchetta sandwiches. Pasties are also eaten in Northern Minnesota.

Foods typical in Minnesota cuisine are generally affordable, filling, and hearty, reflecting Minnesota's long, cold winters. The majority of dishes are comfort foods.Though not typical Minnesota cuisine, archetypal fair foods are offered at the Minnesota State Fair including dozens of foods offered "on a stick", such as Pronto Pups and deep-fried candy bars.

Ingredients

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In northern Minnesota, along the North Shore of Lake Superior, commercial fishing has been practiced for generations. Settlers were used to the cold, rugged work as many of these immigrants came directly from the coastal fishing villages of Norway. Ciscoes (also known as lake herring), lake trout, lake whitefish, and rainbow smelt are still commercially fished today. Smoked or sugar-cured trout is prepared from local fish in areas along the North Shore like Duluth.[2] Barbecue in Duluth typically consists of smoked lake fish, such as salmon. Meats in Minnesota cuisine typically include: Spam, white fish, walleye, pork, beef, turkey, chicken, lake herring, salmon, trout, and cod. Grains such as corn, wild rice, and wheat are used. Canned fruits and vegetables are used in hotdishes and dessert salads. Minnesotan cuisine is notable for the common use of wild and foraged foods, including wild rice, blueberry, raspberry, blackberry, chokecherry, morels, hazelnuts, and pecan truffles.

Side dishes

[edit]
Fried cheese curds

Gravlax, Spätzle, halušky, cabbage rolls, potato dumplings, and pierogis are very popular in Minnesota, all of which were brought by immigrants from Northern Europe. "Minnesotan sushi" is an appetizer that contains a pickle, covered in cream cheese and wrapped in ham, and cut into slices like sushi.

Potato salad, and pasta salad are often served in Minnesota. Mashed potatoes and gravy, asparagus, and green beans are Minnesota staples, often eaten at Thanksgiving or large dinners. French fries are often enjoyed with jucy lucys and corn dogs, along with other foods.Typical sides include pickles, locally grown boiled new potatoes seasoned with fresh herbs or horseradish, baked beans, and vegetables buttered peas, and carrots. Preferred to rice or pasta, potatoes are often served alongside buttered rolls and homemade strawberry jam.

Wild rice is eaten plain or as a side with other dishes.

  • Minnesota-style cheese curds are very popular, they are often served battered and deep fried[3]
  • Sauerkraut - sliced and fermented cabbage, was brought to Minnesota by German immigrants
  • Latkes - fried potato pancakes or fritters. Brought by immigrants from Central or Eastern Europe
  • Corn on the cob, typically locally grown sweet corn
  • Jello salad
  • Basil wings - dry rub chicken wings made with tempura fried basil, and numerous spices[4]
  • Potatoes with strawberry jam and buttered rolls
  • Kluski - a type of soft, Polish dumpling

Soups

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Booyah seasoned with peas, granulated vegetables and chicken

Minnesotan soups include knoephla, which is popular in Western Minnesota and booyah, which is a thick stew usually requiring up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and traditionally was meant to serve hundreds to thousands of people, but in contemporary Minnesotan usage, booyah has found itself typically served at small gatherings. In cooking booyah, one makes a base or broth derived from meat bones, to which vegetables are added. Beef, chicken, and pork are popular varieties of meat for booyah (with all three often in the same kettle), with vegetables such as carrots, peas, onion, and potatoes also in the mix. A wide variety of seasonings are used.

Some soups proposed as the Minnesota state soup include: cream of mushroom, cream of lutefisk, and wild rice soup, all of which include either ingredients from Minnesotan cuisine or are popular in the state.[5][6] Wild rice soup is considered a staple of the cuisine. It typically includes chicken, much like chicken noodle soup. Brought to Minnesota by Vietnamese immigrants, pho is a soup dish consisting of broth, rice noodles, herbs, and meat usually beef, and sometimes chicken. It is very popular in Minnesota and can be found in eateries around the Twin Cities.

Ke'Ke, a Somali-inspired stew made with strips of chapati, was invented in Minnesota.

Walleye chowder is a milk-based chowder, that includes walleye; found in the Arrowhead region.[7]

Main dishes

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Tater tot hotdish from the Saint Paul, Minnesota Winter Carnival
Jucy Lucy, cut length wise
Corn dog with mustard.
  • Lutefisk - is very popular in Minnesota, and is often eaten during Christmas. Lutefisk is dried whitefish. Usually cod is used, but ling and burbot are also used. It is made from aged stockfish (air-dried whitefish), or dried and salted cod, cured in lye. Lutefisk is traditionally served with boiled potatoes, mashed green peas, melted butter and small pieces of fried bacon. Madison, Minnesota has dubbed itself the "lutefisk capital of the world" as well as claiming the largest per capita consumption of lutefisk in Minnesota. It is also used to make cream of lutefisk soup. It was brought to Minnesota by Norwegian immigrants.[8]
  • Rømmegrøt - is a thick and rich porridge made with sour cream, whole milk, wheat flour, butter, and salt. It is generally drizzled in butter and sprinkled with sugar and ground cinnamon. It can be eaten with cured meat. It was brought to Minnesota by Norwegian immigrants.
  • Swedish meatballs - Are usually made with a mix of ground beef and ground pork, or just with ground beef, which is mixed into a mixture of beaten eggs, breadcrumbs soaked in milk, and grated raw onions or finely chopped and fried onions. Cream is often added for more luxurious versions. The meatball mixture is seasoned with salt and white pepper or a mixture of white pepper and allspice. Swedish meatballs are traditionally served with gravy, boiled or mashed potatoes, lingonberry jam, and sometimes pickled cucumber. It was brought to Minnesota by Swedish immigrants.[9]
  • Hoppel poppel - is an egg casserole made with leftovers. the casserole dish is associated with the Midwestern United States. The basic recipe for the casserole is home fries (fried potatoes), scrambled eggs, and onion. Sometimes it is topped with melted cheese. Other ingredients like green pepper or mushrooms can be added to the basic combination, and a variety of meats can be used including bacon, ham and salami. It was brought to Minnesota by German immigrants.
  • Pasty - Pasties are made by placing an uncooked filling, typically meat and vegetables, in the middle of a flat shortcrust pastry circle, bringing the edges together in the middle, and crimping over the top to form a seal before baking. Associated with immigrants from the UK, they are popular in the Iron Range of Minnesota.[10] They are popular in the iron range of Minnesota, especially as a lunch for iron miners.[11]
  • Hotdish- is a casserole dish that typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup that must be served hot or warm. the most popular varieties in Minnesota are tater tot, tuna, chicken, hamburger, and wild rice hotdish. They were invented in Minnesota or the Upper Midwest; it is one of Minnesota's most iconic dishes.[9]
    • Tater Tot Hotdish- is made with ground beef, topped with tater tots, and flavored with thick condensed cream of mushroom soup sauce, but some versions in Minnesota use the official state grain wild rice, or even macaroni, in place of the potatoes.
    • Hautedish- is a fancy variation of the hotdish, it is deconstructed and contains tater tots, short ribs, a cream of porcini sauce, topped with green beans, and mushroom-Parmesan salad. Unfortunately all restaurants serving this dish have closed.[12]
  • Jucy Lucy - a burger with melted cheese in the patty.Two bars in Minneapolis, Minnesota, claim to be the inventor of the burger, while other bars and restaurants have created their own interpretations of the style. In a jucy lucy both patties around the cheese to create a single patty with a cheese core. As the burger cooks, the cheese inside melts. This has the effect of keeping the meat near the center of the burger very juicy. It also separates the cheese from the bun, resulting in a slightly different texture than the usual cheeseburger. Burger toppings such as condiments, onions, and pickles may be added. It was invented in Minneapolis and is one of the most iconic dishes in Minnesota.[9]
  • Corn dogs - a sausage on a stick that is deep fried in corn batter. Corn dogs are very popular in Minnesota, and are a common state fair food.
    • Corn brat- another variety eaten in Minnesota is the corn brat, a brat on a stick that is fried in cornmeal.
  • Minnesota-style pizza - a thin crust pizza, cut into squares, with hearty toppings. It is popular in the Twin Cities and the rest of Minnesota, with several chain restaurants offering the style.[13]
  • Walleye fingers - pieces of cut up walleye that are deep fried. They are especially popular in Minnesota because they are the state fish. It can also be served as a sandwich in Minnesota's pubs where the fish is very popular, deep fried walleye on a stick is a Minnesota State Fair food.
  • Baked Penne - is a baked pasta dish consisting of cream cheese, penne pasta, and marinara sauce, it can also be sprinkled with mozzarella and Parmesan. There is also a special variation of baked penne in Minnesota consisting of sausage, ham, and a spicy marinara sauce that is also used on Minneapolis-style pizza.
  • Slumgullion - is made with ground beef, canned tomato, macaroni, and occasionally cream of corn. They are often served at potlucks along with hotdish.
  • Iron Range pot roast - a pot roast made with porchetta or pork, potatoes, and seasonings.[14]
  • Walleye cakes - are fish cakes made with walleye meat.[15]
  • pizza rolls- a popular snack food in Minnesota, that was invented in Duluth.[16]
  • Shore Lunch- a pan fried fish, usually cooked over an open fire, It can be served with fried potatoes, beans, bread, onion, diced bacon and some form of dessert. The fish is usually caught in a lake or river and cooked on shore, hence the name "shore lunch".
  • Minnesota-style chow mein- made with celery, bean sprouts, ground pork, and topped with processed chicken.[17]
  • Hotdish chow mien- is a variation including ground beef and cream of mushroom soup.

Sandwiches

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Sandwiches in Minnesota are typically served hot or cold, and were popular among the working class of Minnesota in the Twin Cities, or in the iron mines of Northern Minnesota. Most Minnesotan sandwiches are influenced by Italian Cuisine.

  • Porchetta sandwich - a sandwich consisting of slow roasted, season pork. It is served on a sandwich with greens (rapini or spinach) and provolone cheese. Porketta remains a popular local dish in towns such as Hibbing, Minnesota with distributors such as Fraboni Sausage.[4]
  • Hot beef commercial - an open faced sandwich, with pot roast, mashed potatoes, and gravy.[4]
  • Hot turkey commercial - an open faced sandwich, with turkey breast, mashed potatoes, and gravy. Sometimes eaten after Thanksgiving.
  • Pulled pork commercial- an open-faced sandwich containing pulled pork, mashed potatoes, and gravy.
  • Fried walleye sandwich
  • Chapati wraps - made of chapati, Somali rice, meats, and various spices.[4]
  • Hot dago - a sandwich consisting of an Italian sausage patty, between two pieces of bread. It is usually topped with melted cheese, and marinara.[4]
  • Banh Mi - a baguette, that is filled with vegetables and meats. It originated from Vietnam.
  • South American sandwich - invented in the iron range of Minnesota. It is a bar snack made with several kinds of minced meat, onions, tomatoes, peppers, celery and other leftovers in between two slices of bread.[18]
  • Scandinavian Open-faced sandwiches
  • Buffalo burger

Beverages

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Craft root beer is popular in Minnesota and there are many brands in Minnesota such as Killebrew, Lift Bridge, and Northern Craft Root beer. Milk is very important for making cheeses. It is also the state beverage of Minnesota.[19]

The Bootlegger cocktail was invented in Minnesota and remains popular today. Akvavit was brought from Scandinavia by immigrants and is produced in numerous distilleries. The Minnesota Slammer, a popular cocktail in Minnesota, is made with cherry brandy, sweet and sour mix, peach and sour apple schnapps, and lemon-lime soda.[20] A Minnesota martini is a glass of light beer with olives.[21]

Minnesota is also home to several breweries, including Hamm's, Summit Brewing Company, Surly Brewing Company, and August Schell Brewing Company, which also produces Grain Belt.[22][23]

Minnesota 13 is a luxury whiskey with several requirements to be defined as such. It is still produced today.

Wine

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Minnesota also produces Minnesota wines. The Minnesota Grape Growers Association (MGGA) is a statewide organization that promotes grape growing and winemaking in the state and also in cold-hardy climates. Minnesota is home to the International Cold Climate Wine Competition (ICCWC) hosted annually in partnership between MGGA and University of Minnesota. This is the only wine competition solely dedicated to the promotion of quality wines made mainly from cold-hardy grape varieties.

Ice wine is also produced in Minnesota at several wineries.

Desserts

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partially cut bundt cake

Dessert bars, bundt cakes, cookie salad, watergate salad, dessert salads, Snickers salad, strawberry delight, South Minneapolis style vanilla ice cream, and glorified rice are desserts invented in Minnesota or the Midwest.[24][25]

other desserts brought to Minnesota by immigrants include: rosettes, krumkake, kransekake, marzipan, lebkuchen, gingerbread, stollen, Shoofly pies, poppy seed roll, kolaches, Smultring, German baked apples, Sandbakelse, and potica. Potica is a rolled pastry made of leavened paper-thin dough filled with any of a great variety of fillings, but most often with walnut filling.[11][10][1]

Lefse, brought to Minnesota by Norwegian immigrants, is often eaten as a dessert around Christmas, topped with butter and a variation of sugar and cinnamon or brown sugar.[26]

Blue Moon ice cream is also popular in Minnesota and throughout the Midwest.[27] Licorice is a popular confection usually flavored and colored black with the extract of the roots of the licorice plant Glycyrrhiza glabra. Licorice is so popular that it was proposed as the state candy in 1997.[28]

There's also Pie à la Mode.[29]

Other dishes

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A blueberry muffin.

Produce

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The Minnesota Agricultural Experiment Station's Horticultural Research Center at the University of Minnesota has developed three new apple varieties, the Haralson, Honeycrisp, and the Sweetango. These fare well in the harsh Minnesota climate and are popular fruit. Morel mushrooms are the state mushroom, and very popular among Minnesotan chefs. Wild rice is a popular appetizer in Minnesota. It can be eaten in several "ways" such as in a soup or hotdish. Lingonberries are used to accompany lefse and lutefisk. The berry can also be eaten plain as a snack. Lingonberries are also used to make jam.

Cheese

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Minnesota is known for its dairy industry. Cheeses in Minnesota are made with cow, sheep, or goat milk.[30] Caves of Faribault and Shepherd's Way Farms are among the Minnesota businesses that produce artisan cheese. Caves of Faribault has produced cave-aged cheeses in Faribault since 2001. Shepherd's Way, which began producing cheese in 1998. Minnesota produces numerous cheeses such as: cheddar, brie, Swiss, and gouda.

Sausages and cured meats

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Breakfast dishes

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Minnesota-style barbecue

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Minnesota barbecue utilizes meats such as short ribs, chicken, pulled pork, and fish such as smoked salmon. Brisket is occasionally used in some establishments.[39] Horseradish is used opposed to chiles as a seasoning to suit the Minnesotan palette. Often, Minnesotan barbecue emphasizes locally sourced livestock, meat, and produce. The style is mainly influenced by other barbecue styles from the United States, along with Hmong, and Scandinavian cuisines. This contrast leads to significant differences between restaurants, in some places such as the Hmong Marketplace one can find pulled pork, served in a traditional Asian hot sauce and accompanied by sticky rice. Whereas, in a Nordic-style restaurant one may find short ribs with lingonberry barbecue sauce and a side of lefse. Additionally, in Duluth one will find gravlax that has been smoked over barbecue.[40][41]

Historically, barbecue in Minnesota has simply been grilling brats or burgers with barbecue sauce.[39][40][41]

Sides of Minnesotan barbecue include traditional coleslaw, fries, and baked macaroni and cheese, but more unique accompaniments are also included: such as lefse, sticky rice, pickles, and broccoli salad.[39]

Meats in this style are often put on sandwiches. The smoked juicy Lucy is one such example. Short ribs with the bones included are often covered in barbecue sauce and put on a bun. In Duluth, smoked pastrami sandwiches have been served.[41]

Minnesota also uses unique sauces: such as lingonberry-infused barbecue sauce, ranch, and traditional Asian hot sauces.[41]

Minnesota barbecue originated in the Twin Cities, but the tradition smoked fish barbecue started in Duluth.[39][41]

Regional variations

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Due to Minnesota's ethnic diversity in its various regions and differing landscape Minnesota has attained numerous regional cuisines. Additionally just about every region has slight differences in its respective cuisine.

Iron Range Cuisine

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A Porketta sandwich, one of the most well known Iron Range dishes.

Iron Range Cuisine refers to the cooking traditions and dishes of the Arrowhead region and Iron Range of Minnesota. Iron Range cuisine is based on Italian, Cornish, Scandinavian, and Slovenian cuisine. It was heavily influenced by Native American cuisine, seen in the use of wild rice. Many of the dishes were brought by immigrants. Other dishes were invented by the iron mine workers because they needed nourishing foods that they could bring on the go.

More recent immigration trends have introduced Vietnamese, Hmong, Lao, and Thai culinary influences.

Foods invented in the Iron Range

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  • Porketta sandwich- is a sandwich consisting of slow roasted, seasoned pork. It is served on a sandwich with greens (rapini or spinach) and provolone cheese. Porketta remains a popular local dish in towns such as Hibbing, Minnesota with distributors such as Fraboni Sausage.[10]
  • Porketta- a unique version of porchetta made with pork shoulder or pork butt, and seasoned with garlic and fennel. It is produced in the Iron Range.[35]
  • South American sandwich- This sandwich was invented in the iron range of Minnesota. It is a bar snack made with several kinds of minced meat, onions, tomatoes, peppers, celery and other leftovers in between two slices of bread.
  • Iron Range pot roast- a pot roast made with porketta or pork, potatoes, and seasonings.[14]
  • Walleye chowder[7]
  • Pie à la Mode

Dishes brought by immigrants

[edit]
  • baklava[1]
  • cabbage rolls- a dish consisting of cooked cabbage leaves stuffed with a variety of fillings; sarma, which uses a meat stuffing, is one such variant.[1]
  • lasagna[1]
  • potica- a rolled pastry made of leavened paper-thin dough filled with any of a great variety of fillings, but most often with walnut filling.[1]
  • Pasties- It is made by placing an uncooked filling, typically meat and vegetables, in the middle of a flat shortcrust pastry circle, bringing the edges together in the middle, and crimping over the top to form a seal before baking. They are popular in the iron range of Minnesota, especially as a lunch for iron miners.[11][10]
  • sauerbraten

Lovit soft drinks were produced by Fitger brewing in Duluth.[42]

Twin Cities Cuisine

[edit]

Twin Cities Cuisine differs greatly from the rest of Minnesota, due to its diverse ethnic population. Fusion cuisine is also quite prevalent in the Twin Cities. Twin Cities Cuisine is influenced by German, Somali, Hmong, Mexican, Indian, Vietnamese, Korean, Ethiopian, Burmese, Laotian, and Liberian cuisine. Additionally foods in the Twin Cities tend to be more high-end than their rural counterparts, examples include the Hautedish, a gourmet version of the hotdish and cheese curds made with brie.[12]

Dishes

[edit]

Other

[edit]

In Western Minnesota, Buffalo burgers and bison steaks are common due to the bison ranching industry there. On the North Shore, pickled herring and smoked fish are common foods.

Food as an event

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Minnesota potluck

Potlucks

[edit]

Minnesota is known for its church potlucks, where hotdish is often served. Hotdish is any of a variety of casseroles, which are popular throughout the United States, although the term "hotdish" is used mainly in Minnesota, Wisconsin, North Dakota, and South Dakota. Hotdishes are filling comfort foods that are convenient and easy to make. Tater tot hotdish is popular, as is wild rice hotdish; Minnesota is one of the leading producers of wild rice. Dessert bars are also common at Minnesota potlucks. Other dishes include glorified rice, German baked apples and cookie salad.

Fish fry

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The Friday night fish fry, often battered and fried perch or walleye, is traditional throughout Minnesota. It usually also includes french fries, coleslaw, macaroni salad, lemon slices, tartar sauce, hot sauce, malt vinegar and dessert. Some Native American versions are cooked by coating fish with semolina and egg yolk. Fish is often served on Friday nights during Lent, the Christian season of repentance, as a restaurant special or through church fundraisers.

Booyah

[edit]

A booyah is a large gathering in which booyah stew is served, typically outdoors.[46] The annual booyah cook off is held in St. Paul.[47]

Smorgasbord

[edit]

Smorgasbord is a buffet-style meal of Swedish origin. It is served with various hot and cold dishes. In Minnesota it is served with kolaches, potica, halušky and pierogis.

References

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  1. ^ a b c d e f Hanes, Phyllis (September 2, 1987). "Up north, a mother lode of food traditions. The families that settled here shared recipes and cultures". Christian Science Monitor. ISSN 0882-7729. Retrieved December 13, 2023.
  2. ^ Rubiner, Betsy (September 30, 2017). "Discovering the North Shore's smoky delights". Star Tribune. Retrieved December 13, 2023.
  3. ^ "Where to Go in Minneapolis-St. Paul For the Best Cheese Curds". The Cheese Professor. May 23, 2022. Retrieved August 4, 2023.
  4. ^ a b c d e f g h Tormoen, Erik (June 15, 2023). "Minnesota's Most Iconic Foods". Minnesota Monthly. Retrieved December 8, 2023.
  5. ^ "A lawmaker suggested giving Minnesota an official state soup". Bring Me The News. Retrieved October 27, 2023.
  6. ^ "Lawmaker suggests state soup should be 'Cream of Lutefisk' – Bring Me The News". Bring Me The News. Retrieved October 27, 2023.
  7. ^ a b "Walleye chowder: discovering it's a thing along the Gunflint". Twin Cities. October 23, 2019. Retrieved January 29, 2024.
  8. ^ Sudakov, Monika (March 24, 2016). "What In The Heck Is A Lutefisk, And Why Do Minnesotans Eat It?". The Daily Meal. Retrieved October 27, 2023.
  9. ^ a b c "What to Nosh in the North Star State: Minnesota's Most-Iconic Dishes". Food Com. Retrieved October 27, 2023.
  10. ^ a b c d Pease, Krystyna (December 2, 2015). "Appetites: Preserving Iron Range recipes". MPR News. Retrieved December 13, 2023.
  11. ^ a b c Beth (April 19, 2016). "Iron Range Food Tour". Discover the Range. Retrieved December 13, 2023.
  12. ^ a b "HauteDish". Food Network. Retrieved October 27, 2023.
  13. ^ a b "What is Minneapolis style pizza, exactly?". Discover The Cities. April 17, 2020. Retrieved October 27, 2023.
  14. ^ a b "Iron Range Pot Roast Recipe - Food Reference Pork Recipes". www.foodreference.com. Retrieved December 15, 2023.
  15. ^ "Minnesota Walleye Cakes". Allrecipes. Retrieved December 16, 2023.
  16. ^ "About Totino's® & The History Of Pizza Rolls®". Totinos US. Retrieved December 13, 2023.
  17. ^ Jeremy Iggers, Star Tribune (November 17, 2007). "Restaurant review: Chow mein". www.startribune.com. Retrieved December 7, 2024.
  18. ^ "South American Sandwiches (of Northeastern Minnesota) | Sandwich Tribunal". www.sandwichtribunal.com. July 30, 2022. Retrieved December 13, 2023.
  19. ^ "Sec. 1.1495 MN Statutes - STATE DRINK". www.revisor.mn.gov. Retrieved January 28, 2024.
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  32. ^ "Big Woods Blue - Cheese.com". www.cheese.com. Retrieved August 3, 2023.
  33. ^ "SPAM | History, Ingredients, Taste, Influence, & Varieties | Britannica". www.britannica.com. September 29, 2023. Retrieved October 27, 2023.
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  39. ^ a b c d Bos, Mecca (March 8, 2018). "Is Minnesota barbecue actually a thing?". Bring Me The News. Retrieved December 9, 2023.
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  41. ^ a b c d e Bos, Mecca (March 8, 2018). "5 barbecue dishes you can (mostly) only get in Minnesota". Bring Me The News. Retrieved December 9, 2023.
  42. ^ Sorensen, Dave (May 10, 2015). "Lovit Soft Drinks from Fitger's". Perfect Duluth Day. Retrieved February 21, 2024.
  43. ^ "The Sweet History of the Famous Bundt Pan". Allrecipes. Retrieved December 7, 2024.
  44. ^ Jackson, Sharyn (September 8, 2017). "Only in Minnesota: Minneapolis eatery tops its hot dog with hot dish". www.startribune.com. Retrieved December 7, 2024.
  45. ^ Norton, James (April 17, 2018). "St. Paul's "Hot Dago" Sandwich Offers No Apologies, Few Explanations, And A Half-Pound Of Sausage". The Takeout. Retrieved December 7, 2024.
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