DeRusha Eats Podcast Por Audacy arte de portada

DeRusha Eats

DeRusha Eats

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 WCCO Radio’s Jason DeRusha is a known foodie in Minnesota. In DeRusha Eats, Jason takes you around the hottest food stories in town.2024 © 2022 Audacy, Inc. Arte
Episodios
  • S3 - Episode 8 - WineFest

    S3 - Episode 8 - WineFest
    May 13 2025
    How a Chicago man went from making wine in his dad's basement to living the Sonoma County dream: Justin Harmon gives us the lowdown on his Argot Winery, and find out why his most famous wine is named "Bastard Tongue." Justin is in Minnesota for a fundraiser for M Health Fairview Masonic Children's Hospital, and man-about-town and University of Minnesota Foundation Sr. Director of Development - Strategic Partnerships and Signature Philanthropy Nick Engbloom explains how WineFest is critical to support research in a time when federal funding is threatened. Nick and Jason also discuss the state of wine when it comes to new Minnesota wine bars and a younger generation with different tastes.
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    31 m
  • S3 - Episode 7 - Fellers Ranch

    S3 - Episode 7 - Fellers Ranch
    Apr 22 2025
    What is American Wagyu beef? Fellers Ranch, based in southern Minnesota, is trying to elevate American beef and sell premium cuts directly to restaurants and consumers. Troy Kopischke grew up on a farm and partnered with Conger Meats butcher shop owner Jeremy Johnson to help Fellers grow. Minnesota ranchers raise American Wagyu beef, and it's processed in Conger and sent all over the upper midwest. Troy and Jeremy talk with Jason about Wagyu, beef in Minnesota, the trade and tariff environment, and the future of farming in small town Minnesota
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    36 m
  • S3 - Episode 6 - Gavin Kaysen

    S3 - Episode 6 - Gavin Kaysen
    Apr 10 2025
    A conversation with Minnesota-based and nationally known chef Gavin Kaysen. The chef and owner of Spoon and Stable, Demi, Bellecour and Mara is sharing stories about mentoring in his new book “The Synergy Series.” 25 chefs who came to Minneapolis to cook talking about their stories, their philosophies and sharing recipes. Gavin talks about his own journey, as well as looks at the state of dining right now.
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    48 m
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