SBWU and its historic ULP strike over holidays
BY DEBRA KEEFER RAMAGE
Openings, closings, and changes
A fairly new restaurant, Brim in Uptown, is one I have not tried yet but it sounds like my kind of place. They recently opened a second location in Edina, in the former Red Pepper Chinese location, 2910 West 66th St.
A very sad (to me) closing is Zen Box Izakaya, downtown Minneapolis on Washington Ave. a place I have reviewed, shared with my family, and liked very much.
Coming soon – finally, a Yemeni coffeehouse for South Minneapolis. Haraz Coffee (a nationwide chain) is looking to open in March at the former Iron Door pub spot, 621 W. Lake St. Also, there is a new Palestinian and Salvadoran coffeeshop near the U, the first of its kind in the Midwest. It’s called Sip of Silk Cafe (very romantic) and is at 333 Huron Blvd. SE.
Speaking of coffee spots, Thesis Coffee Roastery opened a coffeeshop at 3142 Hennepin Ave. S. They have no power outlets, no wifi, and encourage actual in-person encounters and talking. What a concept. Also apparently something to do with skateboarding?
Food and hospitality industry news and views
Starbucks Workers United (SBWU) is at the time of writing doing a nationwide, indefinite ULP strike. (ULP stands for Unfair Labor Practice, and strikes for this purpose are governed by separate rules from the more common economic strike.) The strike has been timed to occur during the holiday season and will continue for an open-ended period, depending on the company’s response.
Sneak peek Dreamstate Cafe in the works
The Twin Cities has several unionized Starbucks; the two leading the strike are St. Anthony, Silver Lake Road and Chanhassen. Others may be on strike by the time you read this, if the ULP has not been resolved. Follow the strike website nocontractnocoffee.org for updates, daily pickets, and a pledge of support you can sign.
I also recommend two local labor-related substacks by comrades of mine: workersresist.substack.com and twincitieslaborreport.substack.com.
Eater.com published their list of the best new restaurants in the US. No places in Minnesota made the cut. But if you want to see some lovely pictures of amazing food, check it out at tinyurl.com/2czajzvf.
Another random substack I sometimes read had an amazing recipe for Cardamom Cinnamon Sweet Rolls in a knot shape. tinyurl.com/DKRatSSP-buns.
Finally,_Racketmn.com had a great article about the chefs, foragers, writers, and photographers who helped Sean Sherman bring about the cookbook everyone is talking about, “Turtle Island.” tinyurl.com/DKRatSSP-RacketTI.
Foodie opinions
Going back to my favorite local food critic, Kirstie K of beyond beurre blanc, she has two recent pieces I want to share with everyone. The first is about her favorite MN raised, glazed donuts. There is a winner and a close runner-up. beyondbeurreblanc.substack.com/p/my-favorite-raised-glazed-donuts
The second is about what makes a restaurant stand out, and it has to do with communications more than just cooking, even though yes it does all come back to the quality of the food. beyondbeurreblanc.substack.com/p/one-detail-that-sets-a-restaurant
Roasted vegetable dinner
A mini-review of Chez Debs
Chez Debs is what I call my own rather messy (but clean where it counts) kitchen. I did not have the time, the money, the spoons, nor the inclination to eat in a restaurant this past month. So I will review my own cooking.
In a recent Imperfect Foods order I got three very cheap squashes of a variety called honeypatch. It tastes just a tad sweeter than butternut. So one meal I will review was a plate of several roasted vegetables – the squash, my own classic broccolini, teriyaki cremini mushrooms, and a half of a leftover baked potato, smashed and roasted with olive oil. It was good. (Not everything I make is good, but I promise, this was.)
Recipe for my broccolini: Wash and cut it up as you like and toss into a
Naan Pizza and a salad made with leftover broccolini
large bowl with ¼ to ½ cup of good olive oil. Season generously with salt, gomasio, and Spike, then dredge it in 5 tablespoons of nutritional yeast. Spread on a sheet pan and roast at 450 degrees until just softening and charring a little on the florets.
The second meal, almost as good, repurposed the leftover broccolini (cold) as a salad ingredient, and paired it with a Deep Indian Kitchen Naan Pizza – Cilantro Pesto, prepared according to directions.
Farewell for now from The Dish
I was going to “retire” from Southside Pride this month anyway, but now, as you will have read elsewhere, the whole paper is retiring. I am mainly retiring to concentrate more on my own writing projects, and food is my 
passion, so though this column comes to an end, you may find my writing in other places. For now, you can subscribe (free) to my substack – debs52.substack.com. Also if you want to be on my private email list for notifications, send me a note at deborama@gmail.com.
