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Tag: Food & Drink

  • Here’s why Madison, Minnesota is known as the “Lutefisk Capital of the Country”

    With the holidays fast approaching, and lutefisk on the menu for many families, one Minnesota town has the distinction of being called the “Lutefisk Capital of the Country.”

    The moniker is a source of pride for many in Madison, Minnesota.

    “Mayor Maynard Meyer, Madison, Minnesota … yeah, that’s a mouthful,” said the town’s mayor, Maynard Meyer. 

    “What does lutefisk taste like to me? I’d rather not say on the air,” said Madison Mayor Maynard Meyer. 

    His name may be a tongue twister, but when it comes to lutefisk his feelings are pretty clear.

    Despite not being a fan, he has no problem promoting the Scandinavian delicacy. In the early 80’s the Olsen Fish Company in Minneapolis noticed that this little town in western Minnesota was buying more lutefisk per capita than anywhere else.

    “Somebody clamped on to that and said we could be the ‘Lutefisk Capital of the USA,’” said Meyer.

    That’s how Lou T. Fisk was born. He’s a 25-foot-long fiberglass codfish that’s been sitting in Jacobson Park since 1983.

    More than once Madison has had its “Lutefisk Capital” title challenged by other towns. And when that happens, their response is: your town doesn’t have Jerry Osteraas.

    Every November, Madison has a lutefisk-eating contest. And every November, the 79-year-old typically wins.

    “Out of 52 years, I’ve lost five times,” said Osteraas.

    This year he tied two other lutefisk-loving competitors. They ate 11 pounds of fish in one hour.

    The competition starts in the kitchen. That’s where VFW cook Emily Hansen says she plugs her nose and goes to work.

    “To test it to make sure it’s done, the fork needs to go through,” said Hanson, who has been baking lutefisk for 30 years. “If we get it over done, it gets jelly like.”

    In one of the rare contests Osteraas lost, he blamed the fish.

    “I got a dang bone stuck in my tooth and I couldn’t get it out,” said Osteraas. “Now I bring my needle nose pliers with.”

    He eats his lutefisk with butter. Others use salt and pepper. Some like it plain. Others don’t like it at all. But even if you don’t eat lutefisk in this town, you’re still a fan.

    “I see people from out of town taking pictures near the lutefisk statue all the time. Hopefully they leave with a good impression of our town,” said Meyer.

    Lutefisk is typically dried cod that is rehydrated in a lye solution and soaked in water before it’s served.

    Madison holds its annual lutefisk-eating contest during Norsefest, which is the second weekend in November.

    John Lauritsen

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  • Thanksgiving could cost less, some side dish prices went up


    Thanksgiving is about a week away.

    The overall price of a Thanksgiving meal might be cheaper than last year. This year, American Farm Bureau Federation says the average cost for a 10-person meal is just over $55. 

    That’s down almost $3 from last year.

    This cost analysis from the American Farm Bureau Federation showing the cost of turkey in stores has dropped. The Farm bureau analysis showing $21.50 for a 16-pound bird.

    Many retailers are offering Thanksgiving deals on turkey which is typically the most expensive part of the meal. 

    The other items that are ringing in a little cheaper: cubed stuffing, fresh cranberries and a dozen dinner rolls.

    A few sides did rise in price. 

    That’s frozen peas, whipping cream and three pounds of sweet potatoes will cost $4.

    “Definitely noticeably higher for sure there are many things on sales seasonally right now but definitely feel it,” said shopper Katie Harich. “Prices are really high, way higher than they used to be.”

    Ashley Grams

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  • Ultra-processed foods linked to higher risk of precancerous polyps, new study finds

    Eating ultra-processed foods could lead to an increased risk of being diagnosed with precancerous colorectal growths for women under 50, according to new research.

    A study, published Thursday in JAMA Oncology, looked at health outcomes for 29,105 nurses under 50 who underwent at least one colonoscopy. Participants were followed from June 1991 until June 2015 and filled out questionnaires about their eating habits every four years. The researchers looked at two forms of precancerous polyps: adenomas and serrated lesions.

    Women who had an average of three ultra-processed food servings per day had a 3% risk of a precancerous polyp, while women who had an average of 10 or more ultra-processed food servings per day had a 5% risk, according to the study. 

    Only about 5% of adenomas are cancerous, according to the Cleveland Clinic, but about 75% of colorectal cancers start as these growths. The study did not find any links between ultra-processed foods and serrated lesions. 

    “You do see an increase in risk with more servings of ultra-processed food products,” said CBS News medical contributor Dr. Céline Gounder, the editor-at-large for public health at KFF Health News. 

    Ultra-processed foods account for more than half of the average American’s diet, according to a report from the Centers for Disease Control and Prevention, even though most dietary guidelines recommend restricting them. Ultra-processed foods have also been linked to dozens of other health issues, including diabetes, sleep issues, heart trouble and early death. 

    Study participants who ate more ultra-processed foods also had a higher body mass index, and were more likely to have a history of smoking, according to the research. They also tended to have lower levels of physical activity and consume fewer nutrients like fiber and Vitamin D.

    “I don’t know if there are any good ultra-processed foods,” Gounder said. “Clearly the more you’re eating, the worse for your health, the higher the risk for various complications.” 

    Ultra-processed foods don’t have a set definition, but they often include packaged foods and beverages, items made without many whole ingredients, and less obvious products like condiments and sauces. Study participants who had diets higher in sugars and artificial sweeteners, as well as packaged savory snacks, had higher rates of adenoma development. 

    The federal government has said it is planning to define ultra-processed foods, Gounder said. In the meantime, a “good rule of thumb is: if you can’t pronounce an ingredient on the package, it is probably an ultra-processed food,” she said.

    Researchers are still working to determine exactly how ultra-processed foods affect the body. 

    “We think that the ultra-processed foods are changing your microbiome, so those are the bacteria in your gut. So that causes increased inflammation, it can cause increased permeability of the gut wall,” Gounder said. “And then secondly, we know ultra-processed foods are associated with an increased risk of obesity and diabetes which we also know increase the risk of various cancers, including perhaps colon cancer.” 

    Edited by

    Sarah Lynch Baldwin

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  • A 107% U.S. import tax on Italian pasta could make your favorite spaghetti pricier — or hard to find

    Americans may soon be paying more for their favorite Italian pasta brands — or even have trouble finding imported spaghetti — as the Trump administration eyes a new import duty on 13 of Italy’s largest pasta exporters.

    The proposal, published by the Commerce Department in September, would add a new 92% antidumping duty after a U.S. government probe found that some Italian pasta brands, including La Molisana and Pastificio Lucio Garofalo, were selling their products below U.S. market prices. Combined with the existing 15% tariff on European Union imports, the total duties on Italian-made pasta could rise to 107%.

    That would represent one of the Trump administration’s highest import duty rates on any product, according to the Wall Street Journal, which earlier reported on the pasta dispute.

    If the anti-dumping duty goes into effect, the impact on American consumers would be substantial, according to Phil Lempert, food industry analyst and editor of SupermarketGuru. Some Italian pasta makers may simply stop exporting their products to the U.S., while others might raise their prices, he added. 

    “You don’t have enough domestic manufacturing to fill up those shelves,” Lempert said. “So you’re going to walk into the pasta aisle and you’re going to see it half empty.”

    White House spokesperson Kush Desai told CBS News, “Italian pasta is not ‘disappearing.’” 

    He added that the antidumping duty is a proposal and that it is not yet final. “The pasta makers still have several months to continue participating in this review before this preliminary finding becomes finalized,” he said.

    Yet some Italian pasta companies are preparing to pull out of U.S. stores as soon as January because of the threat of the new antidumping duty, according to the Wall Street Journal. 

    Which pasta brands could be affected?

    The antidumping duties — a type of federal tariff applied to imported products sold in the U.S. for less than their market value — would impact 13 Italian pasta makers, including La Molisana and Garofalo, according to a U.S. Department of Commerce publication. The companies did not immediately respond to CBS News’ request for comment.

    • Agritalia
    • Aldino
    • Antiche Tradizioni Di Gragnano
    • Barilla 
    • Gruppo Milo 
    • La Molisana
    • Pastificio Artigiano Cav. Giuseppe Cocco
    • Pastificio Chiavenna
    • Pastificio Liguori 
    • Pastificio Lucio Garofalo
    • Pastificio Sgambaro
    • Pastificio Tamma 
    • Rummo

    What comes next for Italian pasta

    Desai, the White House spokesperson, told CBS News that the companies in question failed to adhere to multiple data requests from the Commerce Department as part of a long-running probe into Italian pasta makers that has been ongoing since the mid-1990s.

    Desai added that there’s no “hard date” for when the duties would take effect. 

    The Commerce Department and International Trade Administration did not immediately respond to CBS News’ requests for comment.

    American pasta makers have long accused their Italian rivals of unfairly undercutting them on price. But the Commerce Department’s proposal may mark a tipping point for Italian exporters that rely heavily on the U.S. market.

    Last year, the U.S. imported pasta from Italy valued at $684 million, according to the Observatory of Economic Complexity, which offers global trade data.

    Edited by

    Aimee Picchi

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  • LomaBonita Market expands, brings Hispanic flavor to Richfield

    Shopping carts are rolling down the aisles of a Richfield grocery store for the first time in years. LomaBonita Market opened on Saturday, filling over 50 thousand square feet that previously housed a Rainbow Foods. 

    “It’s special because I think this place has been empty for 7 years,” said Porfirio Castillo.

    Castillo and his brothers are the ones bringing life back to the once-vacant building on West 66th Street. Castillo says they’ve been eyeing the space for years and had applied more than once in hopes of bringing their brand in. 

    “Two years ago we got a phone call, they said we’re ready,” Castillo explained. “I think it’s just the perfect time from God.”

    Inside, customers can find a taqueria, cremería, paleteria, carnicería and soon a tortillería.

    LomaBonita’s tortillaria will open in about two weeks, making fresh corn and flour tortillas on site. Castillo says they’re hoping to partner with local Minnesota farmers to provide the ingredients. 

    Though the brothers own five other stores, this one feels different to Castillo. 

    “This is the first one that we are opening that, we just imagine, dream, and finally there you go,” he said. 

    Argelia Montano drove over from Saint Paul to check out the store and ordered an aqua fresca. 

    “I’m so excited to see the Latino and Hispanic community growing,” she said.

    Castillo says his family moved to the US from Mexico several decades ago and opened their first shop, a bakery in Crystal. 

    “That’s the way we started, 20 years ago, really small business,” Castillo said.

    Now, he says they’ve had the opportunity to grow and combine ideas from each brother. 

    Ashley Grams

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  • Food writer Anna Ansari releases new cookbook inspired by international travel



    Food writer Anna Ansari releases new cookbook inspired by international travel – CBS News










































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    Food writer Anna Ansari’s new cookbook “Silk Roads” shares the recipes she has enjoyed on her travels around the world.

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  • Go behind the scenes with the culinary team fueling fans each game day at Mercedes-Benz Stadium

    At Mercedes-Benz Stadium, home to the Atlanta Falcons, beyond the game on the field is a high-powered team feeding thousands of fans.

    Deep inside the stadium, the pregame cooking starts before dawn – hours before kickoff.

    “Everything we do is in bulk, high volume,” said executive chef Matt Cooper. “So if we’re doing brisket, it’s 1,000 pounds of brisket, 1,000 pounds of pork butts, a couple thousand pounds of mac and cheese.”

    The culinary team consists of about a dozen chefs and 300 cooks, all led by Cooper, who said it takes about one week to produce the food for one game.

    The meals for the approximately 71,000 fans range from $2 hot dogs to a high-end tomahawk steak and thousands of pounds of wings.

    The culinary team consists of about a dozen chefs and 300 cooks to prepare for game day at Mercedes-Benz Stadium.

    CBS News


    Each game comes with a one-time only signature dish.

    “Once they’re gone, they’re gone and then next game, we come up with another wow item,” Cooper said.

    The unique dishes have included ones like the “Rack O Ribs Volcano.” It’s a full rack of St. Louis style ribs, stuffed with a pound of fan favorite macaroni and cheese on a bed of potato chips in a box that looks like the stadium.

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    The “Rack O Ribs Volcano” is a full rack of St. Louis style ribs, stuffed with a pound of fan favorite macaroni and cheese on a bed of potato chips in a box that looks like the stadium.

    CBS News


    Only 100 of the signature dishes were available at a recent game for $35.

    The stadium uses Levy Restaurant Group, which feeds fans at 10 NFL stadiums – each one boasting at least one signature food experience. 

    In Baltimore, Ravens fans get crab-shaped pretzels with stadium made crab dip. At Ford Field in Detroit, there’s the spin, dash smash burger combo, served with tater tots and Lions blue Sour Patch Kids. At a Carolina Panthers game, there’s the masked bandit sandwich.

    Top ranked stadium for food

    Mercedes-Benz stadium was voted as #1 for best NFL stadium food by USA Today readers and is consistently ranked by fans as being among the best food options in the NFL.

    “We want to make sure that everybody has a great time, specifically when it comes to food,” said Dietmar Exler, the stadium’s chief operating officer. 

    “We want to offer the right food for everybody, at the right price. … If you’re a guest … in our house, it wouldn’t be fair. Just because you’re in a stadium, you shouldn’t be paying more.”

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  • Wholesale turkey prices soar ahead of Thanksgiving. Here’s what’s behind the surge.

    Turkeys aren’t known for flying but their prices are soaring ahead of the Thanksgiving holiday.

    A September outlook report from the United States Agriculture Department estimates that wholesale prices for frozen turkeys will be $1.32 per pound this year, a 40% increase from 2024’s average of $0.94 per pound. 

    The wholesale price is what retailers pay to buy items in bulk. Retailers then decide how much they want to charge consumers. 

    The reason the birds — traditionally the centerpiece at the Thanksgiving table — are getting more expensive comes down to supply. The number of available turkeys has shrunk in recent years amid slightly weakened demand and avian flu outbreaks, according to USDA data. 

    More than 3 million turkeys have been impacted by bird flu outbreaks this year, including over half a million this month alone, USDA data shows.

    That translates to less turkeys: USDA forecasts that farmers raised around 195 million turkeys in 2025 compared with 200 million in 2024, a 3% decrease. To be sure, the number of turkeys in supply has been sliding over the last decade. In 2016, farmers raised around 245 million turkeys, roughly 50 million more than today’s supply.

    Deals abound

    Amid the rise in wholesale turkey prices, several companies are floating deals in an attempt to win over budget-conscious customers. 

    Walmart announced Tuesday that it is offering Butterball turkeys for $0.97 per pound this year. The retailer also said its 10-person meal deal will cost under $4 per person. Grocery chain Aldi has offered a similar deal, at $40 for 10 people.

    Retailers typically use turkeys as a loss leader,” David Ortega, a professor and food economist at Michigan State University, told CBS News. “That is they price them very competitively, sometimes even below cost, to draw shoppers into stores ahead of Thanksgiving.”

    Both deals represent a decrease in the average cost for a Thanksgiving meal from 2024, which was $58 for 10 people, according to a report from the American Farm Bureau Federation. Frozen turkeys that year accounted for a large share of Americans’ holiday grocery bill, at an average retail cost of $25 for a 16-pound bird.

    Despite the surge in wholesale turkey prices in 2025, Bernt Nelson, an economist at the American Farm Bureau Federation  doesn’t expect consumer prices to increase much. 

    “We see that uptick right now in the wholesale price by about 40%, so we’ll definitely see some price increases there, but I don’t think they’re going to go a whole lot higher above where they are at,” he said on a Farm Bureau podcast. 

    “Higher wholesale prices for turkeys are likely to translate into somewhat higher prices at the grocery store, but the increase consumers see will probably be smaller than what’s happening upstream,” Ortega explained. 

    In other welcome news for shoppers, CBS News’ price tracker shows that prices for Thanksgiving dinner ingredients like butter, milk and potatoes haven’t budged much compared with prices the same time last year. 

    Edited by

    Anne Marie D. Lee

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  • Extended interview: Danny Meyer



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    New York City restaurateur Danny Meyer sits down with “CBS Saturday Morning” as Union Square Cafe celebrates 40 years in business.

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  • Cannabis drinks are having a moment even as Americans consume less alcohol

    Americans are still cracking open cold ones, but what’s inside their cans is changing.

    More people are now reaching for cannabis beverages, nonalcoholic drinks infused with tetrahydrocannabinol, or THC, the main ingredient in marijuana that makes you feel high. Some varieties also include cannabidiol, or CBD, a chemical compound found in marijuana or hemp that proponents say helps relieve pain, anxiety and other health symptoms. The drinks come in different forms including seltzers, juices, sodas and teas. 

    Consumer demand for cannabis beverages is growing as Americans drink less booze. According to a July Gallup survey, the percentage of U.S. adults who say they consume alcohol fell to 54%, the lowest level since 1939, when the polling organization first started tracking people’s drinking behavior. More Americans also believe even moderate alcohol consumption is unhealthy, the poll found. 

    Hundreds of brands small and large now hawk cannabis beverages, many promising to help take the edge off in social settings. 

    “There’s a replacement factor going on between THC beverages and wine and beer and distilled spirits,” said Beau Whitney, chief economist at Whitney Economics, an Oregon-based consultancy focused on the cannabis and hemp industry. 

    THC beverage sales in the U.S. are expected to grow from $1.1 billion last year to nearly $5.6 billion by 2035, according to Whitney Economics.

    “The remarkable growth and innovation we’re seeing in the hemp-derived beverage space is a clear sign of consumer enthusiasm and entrepreneurial success,” Michelle Rutter Friberg, director of government relations at the National Cannabis Industry Association, told CBS News in an email.

    Potential health impacts, side effects 

    Several THC beverage brands market themselves as nonalcoholic alternatives and say their drinks contain zero calories and zero sugar. Doctors, however, warn that cannabis beverages can come with side effects.

    Whether smoked or ingested as an edible or drink, cannabis can affect the brain, heart, lungs and mental health, CBS News medical contributor Dr. Céline Gounder said, adding that the drug can trigger anxiety, paranoia, elevated heart rate and, in rare cases, psychosis.

    Potential short-term effects of cannabis include issues with memory, focus and coordination, said Gounder. 

    “People may have trouble remembering new information, paying attention or moving smoothly,” she said. “This can slow reaction time, cause slurred speech, and raise the risk of car crashes by 30%-40%. The effects depend on how much cannabis is used, how it’s taken and how used to it someone is.”

    Heavy or long-term intake of the drug, especially in teens, can lead to lasting issues with memory, attention and decision-making, said Gounder. Long-term use, she added, can also lead to cannabis-use disorder, which is a clinical term for addiction, defined by the U.S. Centers for Disease Control and Prevention as when users are unable to stop using cannabis even though it’s causing them health and social problems.

    Some heavy users may also develop severe nausea and vomiting, Gounder said. Those most at risk are pregnant individuals, teens, and people with mental or heart conditions, she added.

    The potential effects of a cannabis-infused drink can be felt in as little as 15 to 20 minutes, compared with 30 to 90 minutes for an edible, according to Dr. Staci Gruber, an associate professor of psychiatry at Harvard Medical School, in a recent article on the school’s website. 

    “If you are interested in trying it and it is legal for you to do so, be mindful about controlling the experience until you know how a particular product affects you,” Gruber said.

    Target eyes THC segment

    The U.S. has a patchwork of regulations governing the sale of cannabis products, with states offering varying degrees of restrictions, including minimum-age requirements. THC beverages can be legally sold in 44 states in total,  37 of which allow sales outside of the marijuana dispensary systems according to Whitney. In those areas, the beverages can commonly be found at restaurants, bars, grocery stores and liquor stores.

    Cannabis beverages have even caught the attention of major retailers like Target. The Minneapolis-based chain confirmed to CBS News that it is testing the sale of THC beverages at certain Target liquor stores in Minnesota. While other retailers, such as Total Wine & More, already sell cannabis beverages, Target is the first big-box player to explore the THC beverage market.  

    “At Target, we’re always exploring new ways to meet our guests’ evolving preferences and needs,” a spokesperson said.

    Whitney Economics estimates there are 500 to 750 brands marketing cannabis drinks. Of those, roughly 30 are sizable labels with national distribution, while the rest are regional and local brands, according to Diana Eberlein, chair of the Coalition for Adult Beverage Alternatives Retailers, a group that represents stakeholders in the hemp and alcohol industries.

    Better-known names in the space include Cycling Frog, which makes THC seltzers and edibles; Cann, which markets itself as a “social beverage”; and Nowadays, which employs the motto “the future of drinking is here.”

    Mainstream alcohol brands are also testing the waters. Beer makers Lagunitas Brewing Company and Pabst Blue Ribbon have come up with their own THC-infused beverages.

    Whitney and Eberlein said the cannabis drink sector is growing most rapidly among women in their 30s and early 40s who are looking for more accessible, and less caloric, alternatives to alcoholic beverages.

    “They still want to have a beverage, but they don’t want the high amount of calories. They don’t want the alcohol, they don’t want the sugar, and they don’t want to have a hangover the next morning,” Whitney said. “They’re replacing their evening glass of wine with THC beverages.”

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  • Some protein powders and shakes contain high lead levels, Consumer Reports finds

    Consumer Reports says it tested 23 brands of protein powders and ready-to-drink shakes, finding that about 70% of the products it tested contained more lead in a single serving than its experts recommend people ingest in a day.

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  • Domino’s is serving up a fresh look for the first time in 13 years. Check out the redesign.

    Domino’s Pizza is getting a makeover that includes a short new jingle by singer-songwriter Shaboozey and a brighter look.

    The brand refresh, which the restaurant chain announced Wednesday, is the first update to Domino’s look in 13 years. It includes newly designed aprons and hats for store employees, as well as a promotional T-shirts, set to arrive in November. Revamped pizza box designs will be rolled out immediately, according to a company spokesperson. 

    Tying the refresh together is a new font called “Domino’s Sans” and more vibrant versions of company’s blue and red colors, which will appear across Domino’s branding online and in stores. 

    Domino’s will launch new optional T-shirts for team members as well as aprons and hats.

    Domino’s Pizza


    The new look is part of Domino’s effort to connect with younger audiences “across an ever-changing consumer landscape” the spokesperson told CBS News.

    As part of the refresh, the pizza chain also unveiled a new jingle called “Dommmino’s,” stretching the brand name to include “mmm.” Customers can hear it at the end of Domino’s new promotional video, which features singer Shaboozey, the Grammy-winning artist behind the popular track “A Bar Song (Tipsy).” Shaboozey also collaborated with Beyoncé for two songs on her 2024 album Cowboy Carter.

    The company’s new pizza boxes will feature the Domino’s logo more prominently, set against either a blue or red background. Its stuffed crust pizza will be packaged in a black box with a metallic logo.

    A sampling of Domino's new packaging, which will feature brighter colors and a different font.

    Domino’s new packaging will feature brighter colors and a new font.

    Domino’s Pizza


    “Most companies rebrand themselves when they’re struggling, but after years of category-defying growth, this refresh is about continuing to push to be the best version of ourselves,” Kate Trumbull, Domino’s executive vice president and global chief marketing officer, said in a statement.

    Founded in 1960, Domino’s has 21,500 stores globally. The company has benefitted heavily from the use of its mobile ordering system. According to it’s website, Domino’s generates more than 85% of sales via digital ordering channels. In its July earnings report, the company posted a 4.3% increase in revenue from the same quarter in 2024.

    Brand redesigns don’t always work out in companies’ favor. In August, Cracker Barrel announced a new logo and store refresh that sparked public backlash, tanking the chain’s value by nearly $100 million. The company ultimately decided to shelve its remodeling plans.

    Mary Cunningham

    Mary Cunningham is a reporter for CBS MoneyWatch. Before joining the business and finance vertical, she worked at “60 Minutes,” CBSNews.com and CBS News 24/7 as part of the CBS News Associate Program.

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  • Dozens of new foods available at Grand Casino Arena for Minnesota Wild season




































    Sneak peek at Grand Casino Arena’s food for Minnesota Wild season



    Sneak peek at Grand Casino Arena’s food for Minnesota Wild season

    02:06

    It’s a tasty start to the Minnesota Wild season over at Grand Casino Arena. 

    Ahead of Saturday’s home opener, the arena showed off some of its newest foods Tuesday.

    In all, there are about 40 new items including chocolate mint and scotcharoo flavors of the edible cookie dough. They’ll also have pierogis and plenty of fried food as a nod to the Minnesota State Fair.

    If you tried the deep friend ranch at the fair and loved it, you’re in luck. It’ll be available at the arena. 

    Grand Casino Arena’s executive chef said he was trying to pay homage to Minnesota staples. 

    “It’s important to me because it’s important to the fans. I’m here for the fans, I’m here for that experience. All of my 22 years of cooking, is relevant sometimes,” said Rosson. “It’s more important to get feedback and give people what they want to see.”

    12-taste-of-the-wild-broll-charest-00-00-3615.jpg

    WCCO


    A popular item returning is the Lavender Haze drink, which made its debut when the Minnesota Frost had their championship run in the spring. 

    Puck drop against the Columbus Blue Jackets is at 7 p.m.

    Beret Leone

    Beret Leone is a native Minnesotan who joined the WCCO team as a reporter in September 2022 – and she’s thrilled be back home in the Twin Cities! Beret grew up in Chaska and graduated from Bethel University.

    Beret Leone

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  • Ramen trend inspired by




































    “KPop Demon Hunters” star on its success



    “KPop Demon Hunters” star attributes the movie’s success to its honesty, acceptance

    02:27

    Doctors are warning of a food trend inspired by the popular Netflix movie “KPop Demon Hunters” that is leading to serious burn injuries.

    The trend involves children and teens imitating a scene from the hit streaming movie by eating hot instant noodles, but doctors say it has become dangerous. 

    Injuries are coming from both the temperature of the noodles and hot water being spilled, Dr. Colleen Ryan, a burn care specialist at Shriners Children’s Boston and Harvard Medical School surgery professor, told CBS News. 

    “Most of the time, it’s when the children open the microwave themselves. Microwave is usually up high, and they reach in and it’s a little too hot for them,” she said, adding the clinic has been seeing two to three burn cases a week from the trend.

    Not only is a burn painful, but they can leave a lifelong scar and cause emotional distress, Ryan said.

    The American Burn Association says a scalding injury for adults can occur after contact with 155 degree water for one second, but children’s skin is thinner, making it easier to burn. A recent study at the University of Chicago found 31% of childhood scald admissions were caused by instant noodles. 

    Ryan said post-burn first aid is important. 

    “20 minutes of cool water,” she advised. “Then you need to call for help.”

    Ryan added she’s seeing a wide range of ages among kids coming in with burns from the noodles. When it comes to these viral trends, research shows the most impressionable age range is 8 to 10.

    Nikki Battiste

    Nikki Battiste is a CBS News national correspondent based in New York. She is an Emmy and Peabody-award winning journalist, and her reporting appears across all CBS News broadcasts and platforms.

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  • Second Harvest Heartland serves 1800 families at Allianz Field




































    Large scale food-distribution and community resource fair held at Allianz Field



    Large scale food-distribution and community resource fair held at Allianz Field

    01:47

    During one of this fall’s busiest sports weekends, volunteers at St. Paul, Minnesota’s, Allianz Field were focused not on a game Saturday, but a much bigger mission.

    “I feel that food is just a basic human necessity,” said volunteer Pete Wilson. “There are more people than ever now in this state that don’t know where their next meal is coming from.”

    In Minnesota, about one in five families is struggling with food insecurity. Minnesotans made nine million trips to food shelves last year.

    Advocates tell WCCO that as demand increases, help from the federal government is shrinking.

    “The federal cuts and changes in policy we’re seeing right now are important,” said Sarah Moberg, CEO of Second Harvest Heartland.

    Second Harvest is doing something they’ve never done before — giving away food to 1,800 families at a large-scale food distribution and community resource fair.

    “It is frustrating,” said Adero Riser Cobb, President and CEO of Keystone Community Services. “We’d like to say that we’d like to work ourselves out of a job, meaning everyone has the food.”

    She says the reality is that many Minnesota households need extra food support.

    “I’ve raised three kids. The thought of kids going to bed hungry every night, trying to go to school when they’re hungry, I’m just not ok with that,” said Wilson.

    Both Second Harvest and Keystone Community Services say they need donations and volunteers. You can find more information on their websites.

    Adam Duxter

    Born and raised in Metro Detroit, Adam loves all things Michigan, but is thrilled to now call Minnesota home.

    Adam Duxter

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  • How Chef Erin Wishon helped fuel the Kansas City Chief’s Super Bowl dynasty

    Behind the Kansas City Chiefs’ championship success lies an unexpected ingredient: The culinary expertise of senior executive chef Erin Wishon, who has been nourishing the team for 15 seasons with protein-rich, savory dishes that power players and staff alike.

    “To make a winner, it takes literally everybody doing their best every day,” Wishon said.

    Wishon and her culinary team race against the clock daily, preparing three protein-packed meals that feed nearly 300 people, from star players and coaches to facility staff. The cafeteria serves as a unifying hub where everyone from starting quarterbacks to security guards gather for meals.

    “We have one person that’ll come in and grab all the chicken before we actually open,” Wishon said. 

    Chiefs president Mark Donovan loves the communal dining experience reinforces the organization’s family culture.

    “I think one of the things that makes us successful as an organization is our culture,” Donovan said. “And one of the keys to our culture is the family atmosphere, the opportunity to have breakfast and have Patrick [Mahomes] walk by or Travis [Kelce] walk by or head coach, Andy Reid. So for our staff, it’s part of that reinforcement that you’re part of the family.”

    How the Chiefs’ chef finds inspiration

    Wishon’s culinary inspiration comes from various sources, including cookbooks and social media platforms like TikTok. She recently created “koolickles”— a combination of Kool Aid and pickles — for the team after discovering the recipe online.

    “Part of what we do is provide the entertainment, the break in their day, especially coaches who are working 24/7,” Wishon said.

    The chef’s passion for food began early in life, sparked by dining experiences with her grandfather. Her culinary awakening came with an unusual first bite of escargot.

    Her improvisational cooking style developed during childhood, when her mother would get frustrated because Wishon “just couldn’t follow a recipe to save my life.”

    “Always, always improvise,” she said of her cooking approach.

    Wishon’s responsibilities extend beyond regular meal service. Her team also prepares post-game buffets for players and their guests, including high-profile visitors like Taylor Swift, Kelce’s fiancé.

    “So to see somebody come through and be that intentional and kind and to greet people, she doesn’t have to do that. So I just think it really speaks volumes,” Wishon said of Swift’s interactions with staff.

    The Chiefs’ three Super Bowl victories in the past five years reflect the organization’s commitment to excellence at every level. Donovan recognized this dedication by presenting championship rings to all staff members, including Wishon.

    “I’m so appreciative. They did not have to gift that. And I thought it was just so kind,” Wishon said of receiving her championship ring. “I’ve joked before that I need brass knuckles. So one more!”

    Natalie Morales

    Natalie Morales is a CBS News correspondent and “48 Hours” contributor based in Los Angeles.

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  • Inside the kitchen fueling the Kansas City Chiefs

    Erin Wishon, senior executive chef for the Kansas City Chiefs, has spent 15 seasons cooking for players, coaches, and staff. She shows “CBS Mornings” how her meals help fuel one of the NFL’s most successful franchises.

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  • New study reveals yogurt may have helped world’s oldest woman live to 117

    Maria Branyas Morera, once the world’s oldest living person, credited yogurt, fish and olive oil for her health. Researchers in Spain say her diet may explain her remarkable longevity.

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  • Milton’s restaurant in Crystal faces closure, but neighbors aren’t letting go

    For 13 years, Milton’s Vittle, Vino and Beer has been more than a restaurant in Crystal, Minnesota; it has been a home, a gathering place, and a pillar of kindness in the community. 

    Founded by Francine Weber and her late son Chad Freeman, the restaurant, Milton’s, carries a name inspired by Weber’s father. What began as a tribute to family recipes has grown into a neighborhood anchor. 

    “We started in 2013. It was a fast casual concept my brother came up with my mom,” said Charlene “Char” Freeman, daughter of Weber and the general manager of Milton’s. 

    Running the daily operations alongside her late brother and mother for years, Char Freeman serves as just more than a general manager – she’s the cheerful, welcoming face of the business.

    “I’m the person that remembers everybody. If I don’t remember your name, I definitely know what you ate or drank,” said Char Freeman. “My mom said I’m the keeper of the stories, I’m the one who remembers everything.”

    But the future is uncertain. When the news broke that Milton’s would be closing, many longtime patrons were stunned. 

    “We were just shocked. We’re sad because we love coming here,” said six-year-long customer Becky Nelson.

    Char Freeman said that she’s heard from countless people, all wanting to support.

    “We had people say you’re not closing. Everybody, from city representatives to people who called us from out of state. They said, ‘Give us a dollar amount.’ It’s beautiful,” said Char Freeman.

    Milton’s faces ongoing equipment failures, rising food costs and labor. The time was ticking and the community came together to help.

    Out of the few who reached out, a few started a fundraiser. As of Thursday, they have helped raise around 10% of the $150,000 goal.

    “The community has been so supportive. We didn’t realize how much we meant to the community,” said Char Freeman.

    Ray Campos

    Ray Campos is a multi-skilled journalist at WCCO-TV.

    Ray Campos

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  • U.S. and Irish chefs team up to celebrate NFL’s Dublin debut with food

    As the Minnesota Vikings and Pittsburgh Steelers prepare to face off in Dublin, the NFL’s first regular season game at Croke Park will spotlight more than football. Through the “Chefs on Road” program, Irish dishes are being shared with fans in the U.S., while American classics from Minnesota and Pittsburgh head overseas, bringing a unique cultural exchange to game day.

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