Tag Archives: LTAF

Podcast

COL814: LTAF: Super Souper Bowls

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In this episode of Cubs Out Loud, it’s another Let’s Talk About Food. With some big sporting event on the horizon, the guys dig out their souper bowls and discuss their favorite broths, chowders, stews and bisques. From creamy to meaty, it’s bound to be a hearty treat for the cubs to put in their mouths.

Show Topics

When it comes to sports, we’re known for being athletic supporters. And of course the best way to prepare for the big ‘gay-m’ day, is to discuss our Super Souper Bowls of course!

Wikipedia soups

Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock.

A potage is a category of thick soups, stews, or porridges, some have meat and vegetables boiled together with water until they form a thick mush.

Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. 

Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containing some type of starch.

While soups are usually heated, some soups are served only cold and other soups can optionally be served cold.

Fave Commercial Soup:

  • Jeff: Loaded Baked Potato Soup
  • Gary: Broccoli Cheddar Soup – Panera Bread
  • Damon: Autumn Squash Soup – Panera Bread

Fave Homemade Soup:

Fave Personal Soup:

Honorable Mentions:

 

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COL807: LTAF: Thanksgiving Meal Challenge – Part 2

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. With Thanksgiving right around the corner, the guys take some time to discuss one of the most food-forward holidays of the year. In Part 2, the cubs come back for seconds and build their Thanksgiving plates. With several tantalizing options, listen in as they pile on their favorites and build their ultimate Turkey Day dinners!

Show Topic

LTAF: Thanksgiving Meal Challenge – Part 2

We’re just days away from the belly bursting holiday and we’re going back for seconds into the social media landscape and looking to see what choices the hosts make when they develop their ideal Thanksgiving Dinner plate. And what about the leftovers?

We’ve got four groupings of items to make up the ideal plates. There are a variety of proteins, carb based sides, veggie based sides, and desserts. All plates also get rolls and gravy automatically. 

PROTEINS

  • Turkey
  • Ham
  • Roast Beef
  • Salmon
  • Vegan Roast [aka Tofurkey]

SIDES #1 

  • Green Bean Casserole
  • Cooked Greens
  • Cranberry Relish/Sauce
  • Roast Carrots
  • Candied Yams

SIDES #2

  • Macaroni and Cheese
  • Mashed Potatoes
  • Scalloped Potatoes
  • Dressing [aka Stuffing]
  • Wild Rice Pilaf

DESSERTS

  • Apple Pie
  • Bacon Bourbon Brownies
  • Cherry Pie
  • Pecan Pie
  • Pumpkin Pie

Base Plate

  • Damon: Turkey, Cooked Greens, Macaroni and Cheese, Pecan Pie, Deviled Eggs
  • Gary: Turkey, Green Bean Casserole, Mashed Potatoes, Dressing, Pecan Pie
  • Jeff: Turkey, Cranberry Relish/Sauce, Mashed Potatoes, Pumpkin Pie, Stuffing

Ultimate Plate

  • Damon: Roast Beef, Turkey, Cooked Greens, Candied Yams, Macaroni and Cheese, Dressing, Deviled Eggs, Pumpkin Pie,  Bacon Bourbon Brownies, Pecan Pie, Apple Pie, Banana Pudding, Sweet Potato Pie 
  • Gary: Turkey, Ham, Beef, Salmon, Deviled Egg, Green Bean Casserole, Roast Carrots, Candied Yams, Mac and Cheese, Mashed Potatoes, Scalloped Potatoes, Dressing, Pecan Pie, Bacon Bourbon Brownies [ala mode if possible]
  • Jeff: Charcuterie Board, Deviled Eggs, Turkey, Ham,  Stuffing, Cranberry Sauce, Mashed Potatoes, Cooked Carrots and Beans, Scalloped Potatoes, Salad, Apple Crisp, Pumpkin Pie

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COL806: LTAF: Thanksgiving Meal Challenge – Part 1

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. With Thanksgiving right around the corner, the guys take some time to discuss one of the most food-forward holidays of the year. In Part 1, the cubs take an economic approach to the holiday. With recent American government issues, listen in as the cubs discuss some turkey-themed frozen dinners that may help satisfy your Thanksgiving palate.

Show Topic

LTAF: Thanksgiving Meal Challenge – Part 1

We’re just days away from the belly bursting holiday and the economy has become a challenge for folks across the United States. The recent SNAP benefits debacle from the government shutdown didn’t help any. So let’s see if we agree on some frozen meal selections that can give you some of the flavors of T-bird day but done on a reduced budget.

We’ve got four groupings of frozen meals that all include turkey and at least one side. Now the meal portions vary as do the prices. We’ve got classics and some interesting mixed up versions to consider. What do we think about the potential of these if the wallet isn’t able to handle the Americana big family spread of the Normal Rockwell era?

LOWER GROUPING

  • $1.00 – Banquet Turkey Pot Pie
  • $1.87 – Banquet Meal of Turkey, Mashed Potatoes, Dressing, with Peas
  • $2.27 – Hormel Turkey with Dressing [20g protein]
  • $2.39 – Weight Watchers Smart Ones Turkey with Mashed Potatoes [19g protein]
  • $2.76 – Marie Callender’s Turkey, Cheese, Tomato, Bacon, with Dressing Bowl [22g protein] ~~ Hot Brown Sandwich Wiki

MIDDLE #1 GROUPING

  • $2.77 – Healthy Choice Top Chef Inspired Honey Pepper Glazed Turkey with Roasted Sweet Potatoes, Green Beans, Wild Rice, and Onions [14g protein, 9g whole grains]
  • $3.27 – Marie Callender’s Turkey Pot Pie [25g protein]
  • $3.29 – Marie Callender’s Turkey and Dressing Thanksgiving Pie [14g protein]
  • $3.48 – Marie Callender’s Turkey, Mashed Potatoes, Dressing, with Green Beans and Carrot Slivers
  • $3.48 – Marie Callender’s Honey Roasted Turkey, Mashed Potatoes, with Broccoli and Carrot Pieces [19g protein]

MIDDLE #2 GROUPING

  • $3.49 – Healthy Choice Roasted Turkey, Dressing, Green Beans, with Cinnamon Apples [17g protein]
  • $3.49 – Lean Cuisine Glazed Turkey, Dressing, with Sweet Potato Mash [14g protein]
  • $3.49 – Lean Cuisine Roasted Turkey, Herb Dressing, with Cinnamon Apples [14g protein]
  • $3.59 – Stouffer’s Roast Turkey, Dressing, with Mashed Potatoes [18g protein]
  • $3.74 – Hungry Man Roasted Carved Turkey, Mashed Potatoes, Dressing, Mixed Veggies, and Cranberry Relish [16g protein]

HIGHER GROUPING

  • $3.79 – Lean Cuisine Balance Bowls Roasted Turkey with Roasted Potatoes and Green Beans (Cranberries?) [17g protein]
  • $4.29 – Banquet Mega Meats Carved Turkey, Mashed Potatoes, and Dressing [26g protein]
  • $4.99 – Lean Cuisine Protein Kick Roasted Turkey with Herb Dressing and Cinnamon Apples [13g protein]
  • $5.29 – Stouffer’s Fit Kitchen Rotisserie Turkey, Red Skin and Sweet Potatoes, with Green Beans [25g protein]
  • $6.99 – Marie Callender’s Turkey, Stuffing, Mashed Potatoes, with Dressing (Meal to Share, 2.5 portions)

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COL794: LTAF: State Fairs ‘25 – Part 2

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2025 hold for the cubs? In Part 2, the guys head to Jeff’s home state of Minnesota to dish on some delectable delights. From cheese curds to timber twists, get a taste of the new cravings coming soon to a fair near you.

Show Topic

Let’s Talk About Food: State Fairs ‘25 – Part 2 

It’s that time of year – STATE FAIRS are coming back around. So what does 2025 hold for us? This go round we’re returning to one of our faves, Minnesota! The Minnesota State Fair: Aug 21-Sept 1 ’25 And we’re taking a look at ten tempting tasty treats. 

  • Caprese Curds – Mozzarella cheese curds breaded with Italian seasoning and deep fried. Served over a bruschetta-flavored blend of tomatoes and basil, and drizzled with balsamic glaze. Served with a side of crostini for scooping. (Vegetarian)
  • Chicken-Fried Bacon Fries – Beef bacon strips double-breaded in tempura flour and fried. Garnished with fresh parsley and served in a cup. Choice of two dipping sauces: Cashville Hot, a brown sugar Nashville-style hot sauce; or 24k Gold BBQ, a passion fruit Charleston gold barbecue sauce.
  • Flauta Dippers – Seasoned shredded chicken stuffed in rolled corn tortillas and fried. Served in a cup filled with mild tomatillo salsa, sour cream and crumbled cotija cheese.
  • Grandma Doreen’s Dessert Dog – Vanilla ice cream, created by Minnesota Dairy Lab, sandwiched between two pieces of Grandma Doreen’s Coffee Cake – a family recipe from Elgin, Minn. – made by Wrecktangle Pizza. Skewered on-a-stick and drizzled with house-made strawberry rhubarb jam. Garnished with cinnamon toast-flavored crispy treats, whipped cream and sprinkles. (Vegetarian)
  • Hot Honey Pizza Ballzz – Three pizza dough balls stuffed with cheese curds, pepperoni, herbs and Parmesan cheese. Brushed with garlic butter and topped with more pepperoni, herbs and Parmesan cheese. Finished with a drizzle of hot honey sauce.
  • Land of 10,000 Cakes – A Bridgeman’s Marble Sundae of Butter Brittle Ice Cream layered in a cup with a trio of mini Nadia Cupcakes – Creme Brulee, Loaded Pistachio and Chocolate Bliss. Topped with whipped cream and a cherry. (Vegetarian)
  • Pimento Cheese Puffs – Pimento cheese [a blend of cheddar cheese, mayo and pimento peppers] wrapped in puff pastry and deep fried. Served with a side of pepper jelly. (Vegetarian)
  • Pot of Gold Potato Dumplings – Cheesy garlic mashed potatoes folded into flaky dumplings, by Twin Cities-based Saturday Dumpling Co., and deep fried. Served with a side of Top the Tater® “The Original” Chive Onion dip. (Vegetarian without dip)
  • Timber Twists – A savory mixture of Italian sausage, mozzarella, cream cheese and barbecue rub piped into three large manicotti shells, then wrapped in bacon. Cooked in a wood-fired smoker for an infusion of smokey flavor. Served with a side of Giggles’ signature barbecue sauce.
  • Uncrustaburger – A 4 oz. hamburger patty with cheese, pickles and special sauce, sandwiched between two deep-fried peanut butter & grape jelly Uncrustables®.

HONORABLE MENTION: Ube Butter Banana French Toast Lumpia – Ube Butter Banana French Toast Lumpia puts a twist on a traditional favorite sweet lumpia flavor called Turon. This Filipino-American dessert mashes up deep cultural roots and modern flavor made with caramelized bananas, syrup-soaked French toast, and rich purple ube butter, then deep-fried until golden and dusted with powdered sugar. Delicious for any meal of the day at the State Fair!

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COL793: LTAF: State Fairs ‘25 – Part 1

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2025 hold for the cubs? This go round, the guys return to one of their fave states: Wisconsin! Listen in as the cubs take a look at a dirty dozen of delectable delights.

Show Topic

Let’s Talk About Food: State Fairs ‘25 – Part 1 

It’s that time of year – STATE FAIRS are coming back around. So what does 2025 hold for us? This go round we’re returning to one of our faves, Wisconsin! Wisconsin State Fair: July 31-Aug 10 ’25 And we’re taking a look at a dirty dozen of delectable delights. 

  • Alligator Cajun Mac & Cheese Sundae – Alligator Cajun Mac & Cheese Sundae is your new favorite comfort food, featuring smoky alligator meat layered with creamy Cajun mac and cheese. Served in a waffle bowl and topped with shredded cheese, bacon bits, Cajun sour cream, and a cherry tomato, this dish brings big flavor and State Fair wow factor in every bite!
  • Banana Cream Pie Slush – The Banana Cream Pie Slush is a nostalgic, fair-ready treat that turns your favorite dessert into a refreshing frozen drink. Velvety banana slush layered with whipped cream and topped with crunchy vanilla cookie crumbles for a perfect pie-in-a-cup vibe. Sweet but balanced, it’s a cool, creamy crowd-pleaser you won’t want to miss.
  • Brat Rangoon – Brat Rangoon are a crave-worthy fusion of Wisconsin comfort and Asian street food. This unique German-Asian dish features crisp wonton wrappers filled with bratwurst, cream cheese, green onion, and melted cheese, deep-fried, and drizzle with house-made sweet and sour sauce. Topped with Nori Komi Furikake seasoning, these savory bites pack flavors together in every crispy crunch.
  • Chicken ‘n Waffle Jerky – Chicken N’ Waffle Jerky is a sweet and savory snack that blends comfort food flavor with jerky convenience. Sliced chicken breast is perfectly seasoned then dried with real maple syrup creating a tasty fair snack that hits all the right notes. It’s high protein, low carb, and bursting with flavor in every strip.
  • Dill Dawg Dorito Bombs – A juicy hot dog stuffed inside a zesty dill pickle, dipped in golden cornbread batter, and fried to crispy perfection!
  • Hot Diggety Dog – Hot Diggety Dog reimagines the American classic by slicing an all-beef frank into strips, battering, and deep–frying it to crispy perfection. It’s then topped with beer cheese, smoky bacon, tangy Big Sky sauce, and a sprinkle of scallions for a savory flavor explosion.
  • Irish Onion Rolls – Irish Onion Rolls reinvent the classic onion roll with a rich Irish Stout caramelized onions and a blend of three cheeses plus crispy bacon. Wrapped in a crispy wonton shell and deep-fried to perfection, they come with a side of hearty Irish stout gravy for dipping. This savory snack is a perfect fusion of tradition and bold flavor.
  • Lumberjack Tots – Tater Tots topped with maple syrup, bacon, and powdered sugar!
  • Meatloaf and Mash Bomb Pop – Meatloaf & Mash Bomb Pop takes classic homemade meatloaf and wraps it in creamy mashed potatoes, then coats it in seasoned breadcrumbs. Deep-fried on–a–stick and served with a tangy secret sauce, it’s a nostalgic comfort food turned into an on-the-go meal.
  • Pickle Quesadilla – Pickle Quesadilla is a grilled tortilla filled with melted cheese and tangy pickle slices. Served with a special pickle-infused sour cream, it’s a tangy and savory delight for pickle lovers.
  • Pretzaroni Pizza Brat  – Pretzaroni Pizza Brat is the delicious fusion of a pretzel, a pizza, and a bratwurst. A St. Joe’s Garlic Parmesan brat is wrapped in pretzel dough lined with pepperoni, baked to golden perfection, and finished off with homemade garlic parm topping. Served with a side of marinara, it’s cheesy, meaty, and totally Wisconsin.
  • Smoked Reuben Parfait – Smoked Reuben Parfait is perfect for enjoying the rich, smoky flavors on the go! This dish layers creamy Swiss mac and cheese with smoked corned beef, tangy sauerkraut, and Thousand Island dressing. Topped with crunchy marble rye croutons, it’s a handheld take on the classic Reuben sandwich.

Ube Butter Banana French Toast Lumpia – Ube Butter Banana French Toast Lumpia puts a twist on a traditional favorite sweet lumpia flavor called Turon. This Filipino-American dessert mashes up deep cultural roots and modern flavor made with caramelized bananas, syrup-soaked French toast, and rich purple ube butter, then deep-fried until golden and dusted with powdered sugar. Delicious for any meal of the day at the State Fair!

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COL776: LTAF: Cake vs Pie

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. This time around, the guys put to rest the eternal debate: Which is the best, cake or pie? As the cubs sweet talk you with their personal favorites, listen in as they give their fruit-filled feelings about these delectable delights.

Show Topic

Let’s Talk About Food: Cake vs Pie

Fave Childhood Version

Fave Holiday Pick

Fave Commercial Kind

Honorable Mentions

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COL775: LoR: Relationships with Labels

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In this episode of Cubs Out Loud, it’s time for another Landscape of Relationships. Dr. Edward Angelini-Cooke returns after a brief hiatus to discuss the labels we use and ascribe to our lives and relationships. From identifying where we belong to reclaiming some labels, listen as the cubs break down the theories of labels and some of the positive and negative views associated with them.

Show Topic

Landscape of Relationships: Relationships with Labels

In this episode of Cubs Out Loud, it’s time for another Landscape of Relationships. Dr. Edward Angelini-Cooke returns for a discussion about the labels we use and ascribe in our relationships.

  • Labels are an abstract concept used to group people together based on a perceived set of identifiers or information.  
  • We see labels in our description of our identities (e.g.  gender, race, ethnicity, sexuality).  They can also describe our relationship to something or something (e.g. brother, sister, Catholic, Liberal, Conservative). 
  • In my field, I see labeling related to medical and mental health diagnoses (e.g. anxiety, depression, autism, cancer, heart disease, HIV).  
  • These labels might be viewed positively or negatively or some other reaction, like fear or anger (e.g. addict).
  • Common labeling theories 
    • Social Identity Theory (Tajfel and Turner, 1979) Our sense of self is determined by our membership to social groups.  And our connection to groups is important to our self-esteem and pride.  
    • Labeling Theory (Howard Becker, 1963) discusses how others label us can determine how we see ourselves and how we behave (e.g. fun, trustworthy, thief, depressed, difficult)
  • Labels can be limiting and do not fully capture the complex, diversity, and wholeness of humanity.  This can then reinforce stereotypes and discrimination.  

“In and Of Itself” (Derek DelGaudio, 2020)

“You are a stained glass window” – Dr. EAC

“Hold your labels lightly” – Russ Harris

“The label on the jam jar is not the jam” – Russ Harris

Podcast

COL770: LTAF: Potatoes

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. This time around, these spuds discuss that fabulous starchy root veggie: the potato. From tasty tots to covered concoctions, listen as the cubs debate its a-peel!

Show Topic

Let’s Talk About Food: Potatoes

Last time around we talked about the almighty tuber. This time it’s PO-TAY-TOES! 

Wikipedia

Fave Morning Preparations

Fave Mid-day Preparations

Fave Evening Preparations

Honorable Mentions

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COL759: LTAF: State Fairs ‘24 – Part 4

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. WIth fall on the scene, it’s yet again state fair time. In Part 4, the guys turn their bellies to the big state of Texas. From BBQ to sweet eats, listen in as the cubs debate their favorite treats.

Show Topic

Let’s Talk About Food: State Fairs ‘24 – Part 4

It’s that time of year – STATE FAIRS are coming back around. And we’re wrapping up our journey with the foods of TEXAS. 

 Texas State Fair: Sept 27-Oct 20 ’24 – Fair Food Map

  • Caramel Macchiato Fritters – Crazy Ottos & Gulf Coast Grill – A classic, heaping serving of delicious caramel forms the nucleus of these creamy coffee cake balls. Each cake ball is dipped in beignet batter and fried until golden brown. With three to an order, these Caramel Macchiato Fritters are garnished with whipped cream, caramel, and white chocolate drizzle. You didn’t think we forgot the coffee, did you? For a finishing touch, use your syringe full of espresso to inject into every delicious bite! Coffee chains, beware…there’s a new Macchiato in town!
  • Cookie Butter Nachos – Big Al’s Grill; Texas Burgers, Dogs and More – These nachos take the concept to a whole new level by using freshly fried flour tortilla chips coated in a heavenly blend of cinnamon sugar. The highlight of this indulgent treat is the generous scoop of homemade cookie butter cheesecake filling, which adds a creamy and rich element to the dish. To further elevate the taste, dollops of homemade cream cheese icing are generously added on top, followed by a drizzle of gooey caramel sauce. The finishing touch is a sprinkle of crushed Biscoff® cookies, providing a delightful texture to this extraordinary dessert.
  • Deep Fried Tablitas – Texas Holy Fried Ribs and Fusion BBQ – Battered, juicy short ribs are fried to golden brown deliciousness. Served with a fried jalapeño, fresh lime slices, a sprinkle of Cotija cheese, and three different dipping sauces to choose from, you’ll be sure to enjoy this State Fair of Texas twist on traditional Mexican-style short ribs!
  • Dickel’s Triple Meat Big Back Snack – Dickel’s Smokehouse – This Texas-sized indulgence is presented with a boastful five layers and seven tantalizing flavor profiles. The base consists of abuela’s cherished elote street corn recipe, including a fusion of roasted sweet corn, lime, butter, cumin, and chili powder. Following suit is a portion of succulent smoked chopped beef brisket that paves the way for a delightful serving of gourmet smoked gouda mac and cheese. A buttermilk biscuit crowned with tender cubes of Hogzilla Pork Belly Burnt Ends, slow-smoked to perfection and coated in a house-made sauce, completes this tower of flavors. Still hungry? A savory, loaded nacho beef brisket sausage link is halved and adorns the cup’s interior, accompanied by heavenly deep–fried crinkle-cut maple waffle-flavored potato slices on top.
  • Island Rumble – Mac Loaded – Sail away to flavor paradise with our Island RUM-ble Bowl! Dive into a medley of Caribbean flavors with a base of extra creamy mac and cheese and topped with juicy flame, grilled to perfection jerk chicken that is marinated in a special pineapple rum jerk marinade. Garnished with a tangy homemade pineapple pico salsa and a flavorful spicy jerk crema, each bite is a tropical getaway for your taste buds! Come on down and let your senses set sail with every delicious forkful! One Love never tasted so good!
  • Lay’s® Potato Chip Drink – Milton’s – See chips in a whole new light with the LAY’S® Potato Chip Drink – a daring blend where sweet meets a thrilling heat capturing the newest flavors of America’s favorite chip in every sip. This vibrant hand-shaken concoction combines the sweet lushness of mango and a signature blend of citrus juices with a fiery kick of hot honey, jalapeño infused syrup, and artfully placed strawberry drizzle. Each sip is smoothed over with a layer of cool, sweet foam, then topped with LAY’S® Sweet & Spicy Honey Potato Chips for a playful crunch and a spicy adventure. Sip it if you dare!
  • Whole Bundt of Kisses – Southside Steaks and Cakes – This captivating creation features a deep–fried 7UP® bundt cake enveloped in a signature batter. Fresh from the fryer, the cake is filled with mouthwatering Belgian chocolate, resulting in a satisfying volcanic eruption of flavors. Adorned with crumbled homemade chocolate chip cookies and miniature kisses, dusted with powdered sugar, and crowned with a full-sized Hershey’s® on a pillow of whipped cream and a sprinkle of edible silver glitter, this dessert becomes irresistible to fairgoers of all ages.

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COL758: LTAF: State Fairs ‘24 – Part 3

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. WIth fall on the scene, it’s yet again state fair time. In Part 3, the guys hit the Midwest to treat themselves, touching two states with a friendly rivalry: Iowa and Minnesota. Listen in as the cubs tear into some tantalizing dishes and discuss which ones tickle their taste buds.

Show Topic

Let’s Talk About Food: State Fairs ‘24 – Part 3

It’s that time of year – STATE FAIRS are coming back around. And we’re continuing our journey with the foods of the midwest in Iowa and Minnesota. 

 Iowa State Fair: Aug 8-18 ’24 – 2024 New Foods Brochure

  • Iowa Sm‘Oak’ed Roll – Whatcha Smokin? BBQ – Smoked pork tenderloin stuffed with jasmine rice, jalapeno creamed corn, smoked poblano queso and Giddy Up Texas taco sauce, poblano ranch and smoked sesame seeds.
  • Bacon Cheeseburger Eggroll – Winn & Sara’s Kitchen – Ground beef cooked with bacon and pickles with a cheese filling, wrapped in a golden pastry egg roll and drizzled with house made burger sauce.
  • Piggy in a Donut – Biscuit Bar – 2024 will have a new twist on the Iowa State Fair corn dog tradition. Piggy in a Donut is a specialty item of the Biscuit Bar, and it will be the new Iowa State Fair food on-a-stick that everyone will want to try! Fairgoers will enjoy indulging in this sausage on-a-stick, which is dipped in mini donut batter, fried, rolled in sugar and then ready to enjoy with syrup! Alternatively, try our delicious top-secret sauce! Piggy in a Donut makes a great mobile breakfast, but this delicious treat is available from sunrise to sunset.
  • Tipsy Peach – Bubbly Bar & Bistro – Luscious, punchy rosé sangria-soaked peach couli [ripe peaches delicately sliced] and placed atop a golden, crispy sugar pearl waffle, topped with lemon mascarpone and fresh thyme.
  • Party Balls – JR’s SouthPork Ranch  – Hand-made shredded potato, cheese, and bacon balls stuffed with AE Party Dip, rolled in crunchy potato chips, then fried to a golden brown with AE Party Dip drizzle on top!

 Minnesota State Fair: Aug 22-Sept 1 ’24 –

  • Afro Poppers – Afro Deli – Bite-size pastries infused with an African blend of spices – ground vanilla, cardamom, ginger, cloves and nutmeg – deep-fried and coated with choice of coconut flakes, sugar or served plain. Topped with choice of drizzle – mango chutney, caramel or chocolate.
  • Grilled Purple Sticky Rice – Union Hmong Kitchen – Purple sticky rice grilled over an open flame until crunchy, then topped with choice of shredded Hmong beef jerky or pickled mushrooms. Garnished with fresh herbs and finished with Union Hmong Kitchen’s Krunchy Chili Aioli. (Gluten-Free, Vegetarian option)
  • Patata Frita Focacciawich – West End Creamery – “Patata Frita” kettle chip-flavored ice cream created by Minnesota Dairy Lab, sandwiched between focaccia bread from Wrecktangle Pizza. Topped with a blend of honey butter, kettle chips and herbs.
  • Raging Ball – The Herbivorous Butcher – Deep-fried sesame mochi dough ball with vegan cheeseburger filling. Made with house-made vegan burger mix, vegan cheddar cheese, grilled onions and pickles. Topped with bacon-flavored powdered sugar. (Gluten-Friendly, Vegan)
  • Wrangler Waffle Burger – Nordic Waffles – Fresh all-beef patty and signature Whataburger® Patty Melt Sauce layered with American cheese and served in a caramelized onion-infused Nordic Waffle.

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