ICYMI: In ‘The Ringmaster,’ Highly Imperfect People Chase Minnesota’s Best Onion Rings

ICYMI: In ‘The Ringmaster,’ Highly Imperfect People Chase Minnesota’s Best Onion Rings

Larry Lang proudly displays a plate of onion rings made using his parents’ recipe from 1949.  Image: Jesse Trelstad/Daily Globe

 

The Ringmaster starts out simply enough before it bends and folds in on itself, impossible to untangle—not wholly unlike the onion rings that were ostensibly the focus of the documentary at its outset.

When the film opens, we find recovering gambling addict Zach Capp has left his job running Las Vegas’s largest nanny and housekeeping business. For three years, he’s been pursuing his dream of proving himself a filmmaker.

His subject? The maker of the world’s greatest onion rings—as dubbed once, a long time ago, by the Washington Post’s Tom Sietsema—which just so happen to hail from Nobles County, Minnesota. They’re made by a humble, attention-averse, aging man named Larry Lang.

For once, we’re not just #localangle-ing coverage of The Ringmaster, folks. Capp funds his project with an inheritance from his deceased maternal grandfather, a St. Paul philanthroper, and traipses all over the Upper Midwest breaking every cardinal rule of documentary filmmaking to tell the story of these onion rings—proustian relics from his childhood.

You know things aren’t going to end well when, early in the film, Capp says that Lang was hesitant to be involved in the project but, “He needs people to tell him what’s best for him sometimes.”

 

Zach Capp and Larry Lang… close.

Zach Capp and Larry Lang… close.Courtesy ‘The Ringmaster’

 

At one point, after throwing Lang a birthday party that didn’t pack enough of a wow factor to be his film’s ending, Capp admits that he “wasn’t going to stop until I achieved the most spectacular onion ring moment in the history of the world.”

After his crew mutinies and turns the cameras on Capp, directors Molly Dworsky and Dave Newberg swoop in to give an ending to the heretofore unfinishable work, and… find out what might become of Lang and his inimitable onion rings.

Settling in to watch The Ringmaster, you might expect something like an oddball, kinda sentimental documentary that wanders into modernist territory as the storyteller becomes the subject. Nice little deep-fried quilt to wrap yourself up in during election season, right?

The documentary is actually more akin to a Midwest version of Uncut Gems, where the hustle isn’t bling and opals but onion rings and franchise deals, and the famous people are Kiss in place of KG and the Weeknd.

 

Larry Lang feeds his signature onion rings to Paul Stanley during a scene in 'The Ringmaster.'

Larry Lang feeds his signature onion rings to Paul Stanley during a scene in ‘The Ringmaster.’

 

Watching bad decisions pile up at such a frantic pace, made by so many “good” people, is quite a mood. On the other hand, watching crew members quit over these same choices and bicker over production company ball caps called “Capp’s caps” feels pretty cathartic, too?

Like Sandler, Capp just. keeps. going. when anyone else would’ve tapped out long ago—and watching those consequences play out on screen is cringeworthy. When they’re not enabling and taking advantage of his addictive behavior, the professionals Capp is wealthy enough to hire are unflinchingly capturing his every (wrong) turn. They also know well before Capp that Larry Lang is the subject of our compassion, not The Ringmaster’s leading man, which makes for an almost unbearable tension.

Dworsky and Newberg have made something that’s often hard to watch, even as it treats all its subjects with deep empathy, including Capp.

Come for a history lesson about Minnesota’s finest onion rings. Stay to watch a lot of filmmakers learn about boundaries, enabling, and addiction—harder to palate lessons that come in handy off screen.

The Ringmaster (88 min., released by 1091 Pictures) is available on Digital On Demand starting today, October 6. A portion of all proceeds from the film will benefit Alzheimer’s research, which plays an integral role in Larry Lang’s life. 

The Ringmaster Official Trailer [HD] (2019) from Capp Bros on Vimeo.

ICYMI: What Explains the 36-year Hot Streak of Red Wing’s Presidential Cookie Poll?

ICYMI: What Explains the 36-year Hot Streak of Red Wing’s Presidential Cookie Poll?

Are these… fortune cookies?                                                                                                                                                           Sarah Brumble

 

What do you think is the most captivating (legal) cookie available on the market right now?

Opinions be what they may, but the only acceptable answer here comes piled high with red, white, and blue frosting, and can be found in Red Wing. Each costs $4, and will be counted as a vote for president. Sort of.

Every four years, Hanisch Bakery and Coffee Shop celebrates democracy in the sweetest way possible: by hosting the Presidential Cookie Poll. “It’s a fun election poll that just happens to be pretty darn accurate for some reason,” says Bill Hanisch, the establishment’s chief manager and owner.

In the 1920s, the bakery was called Quandt’s. It’s undergone several ownership and name changes since then, but Hanisch is sure the Braschler family conceived of the cookie poll we recognize today during the Mondale-Reagan election because he worked under them starting when he was 15 years old. Though he’s not certain why the poll first ran back in 1984, the current owner bets it was a simple move to drum up business.

When Hanisch bought the bakery in 2007, he understood he would also become ringmaster for a unique political circus that’s getting more unwieldy each election cycle. So far this year, Trump’s cookies have outsold Biden’s by a mile.

But what might that mean, if anything?

Hanisch begins by explaining: “Our cookie poll has always followed the popular vote, including in 2016 for Hillary Clinton, and 2000 when Al Gore won.” Complicating this spooky, 36-year streak further, the bakery’s poll hasn’t been wed to a two-party system. Back in 1992, the Braschlers added a Ross Perot cookie into the mix… and when the (actual) polls closed, it still didn’t mess with results. The cookies and ballots aligned with a nation swooning for the sax appeal of Hillary’s husband.

Today’s Presidential Cookie Poll has been 99 percent untouched since the Mondale-Reagan election, despite the social, cultural, and technological norms changing around it. The purchase of one cookie—each frosted in buttercream that takes 18 pounds of butter per batch, and scrawled with the candidate’s name—counts as one “vote.” Say a 12-year-old walks in and buys a dozen cookies for Candidate X; that counts as 12 votes for Candidate X. She’s free to do it again the next day, too.

Sales clerks hand-tally the cookies as they’re sold, right in front of you. Everyone stuffs this ballot box out in the open.

Though it started as a sweet little lark—just a bakery in a picturesque town on the Mississippi River engaging the body politic and making a buck—with each passing year it can feel harder to take the Presidential Cookie Poll lightly.

“Our numbers with Obama/Romney were really big, a back-and-forth battle toward the end,” Hanisch said, referencing the bakery’s poll evolving with the times. “Then as we got some social media [attention], the Romney supporters tried to influence it. Because of 2012 we no longer give out numbers on Election Day. I did [hourly then], and this one guy came in and bought however many Romney cookies he needed to put Romney in the lead. He didn’t even get the cookies—he just gave me the money.”

Beyond the numbers, even customer behavior mimics the overall mood of voters in a particular election cycle. Hanisch says cookie numbers were down overall in 2016, and customers were less ostentatious while making their purchases.

“It felt like no one wanted to say who they were voting for, and it reflected in the cookie poll numbers.”

This year, a WCCO segment was distributed to Los Angeles and Massachusetts CBS affiliate stations, substantially raising the bakery’s profile. At one point, Hanisch says he was greeted with 96 emails at once asking if they’d ship cookies to either coast. (They won’t, but thanks for asking.)

This, too, touches on the customer base the cookie poll attracts (and counts). “It’s not just a representation of Red Wing,” says the baker, who noted an uptick in sales during the summer months. “Especially this year, we’ve had a really large influx from the metro area, with people just trying to get out and enjoy themselves.”

Hopefully without taking the fun out of the poll—something its operator loathes, and says participants from both sides of the aisle are wont to do—we asked someone whose field of expertise is brains and ballots why these specific cookies may so accurately reflect the popular vote.

“As social scientists say, this is an interesting pattern and an intriguing one,” says Dr. Christopher Federico, director of the University of Minnesota’s Center for the Study of Political Psychology. “It also kind of feels a bit Groundhog Day to some extent—um, the event, not the movie—in the sense of it’s sort of this bellwether.”

To really access the reflective power of Hanisch’s cookie poll, everyone involved knew it would require proper long-term exploration. Nonetheless, Federico was kind enough to shoot from the hip and offer an educated guess at what’s up in Red Wing.

“Not everyone is going to buy a political cookie,” he began. Facing this choice while mired in doughnuts, pies, cakes, bear claws, and the pressures and stresses of their daily lives as they wait inside a bakery that may or may not be convenient, these cookies become an identity thing. “And those who do purchase them, may be more representative of the group of people who actually show up and vote.”

“I follow politics pretty closely,” Federico continues, using himself as an example to highlight a pattern some of us take for granted, “but there’s quite a bit of variability in the general population, and the extent to which people care about politics. A lot of people simply don’t care all that much about politics until maybe the week before an election.”

But if the cookie poll “rules” don’t line up with that of real voting, how does that track?

Hanisch’s cookie poll might just gauge the caring of people who, uh, care enough to care—and long term.

“One thing we do find with interest in politics is that in some respects, it’s a like a trait,” says the professor. “It tends to be stable over a lifetime—not perfectly stable; it varies somewhat with social conditions and what have you. But all other things being equal, people tend to be very consistently interested or uninterested in politics over the course of a lifetime.”

So the solo motorcyclist the baker mentioned rolling through a few weeks back who snagged a dozen Trump cookies after seeing the WCCO story? Super-engaged! Or the grandma who bought three cookies spanning two candidates this year for her granddaughters? Doing her part to foster that engagement trait in her kin.

As for Bill Hanisch (who’s more into sports himself, and “not, per se, your biggest political junkie”), he stays happy to host his historic event, where “any age can come in and feel like they’re part of the voting process. We’re just a little bakery in Red Wing trying to have fun.”

Hanisch Bakery and Coffee Shop
410 W. Third St., Red Wing

Brother Justus: New Distillery/Cocktail Room – Northeast, MPLS

Brother Justus: New Distillery/Cocktail Room – Northeast, MPLS

A scene from inside Brother Justus’s current whiskey cave/distillery.  
___
Brother Justus Whiskey, one of the oldest and smallest of Minnesota’s new wave of craft distilleries, is making moves, and taking concrete steps toward a building a bright new future in spirits here in the Twin Cities.…And by “bright new future,” we’re talking pretty literally. Since its founding in 2014, Brother Justus has produced around 2,000 gallons of locally aged whiskey each year from an underground distillery the size of, say, a three bedroom apartment. But in late June, Phil Steger, founder and CEO of the Minneapolis-based whiskey company, signed a new lease on a space in conjunction with Peter Remes of First & First, whose projects are home to 612 Brew, Lake Monster Brewing, and Norseman Distillery.

Brother Justus’s new place is seven times the size of its current one, and has actual windows.

Those panes overlook Columbia Park and Golf Course in northeast Minneapolis, and contain a distillery that measures nearly 14,000 square feet, and ups Brother Justus’s production capacity to nearly 40,000 proof gallons of whiskey per year – all marked shifts toward the present moment for a company who bears a made-up monk as its moniker.

“It is more important than ever that we contribute to positive change for our community, and invest in our values of justice, opportunity, and stewardship,” said Steger in a statement that cites the role COVID-19 and the death of George Floyd have played in changing the world. “The historical Brother Justus created opportunities for people facing tough times. And he held himself to the highest standards of craft and care for the well-being of others. We can’t do less.”

Phil Steger, founder and CEO of Brother Justus, in front of the distillery's new home.

Phil Steger, founder and CEO of Brother Justus, in front of the distillery’s new home.

Architect and interior designer Aaron Wittkamper of Wittkamper Studio will play an integral role in transitioning Brother Justus’s lofty talk into a pragmatic, concrete embodiment of these values and choices.

Brother Justus’s new distillery will be open to the public, featuring a cocktail room proactively designed for social distancing, and that integrates full accessibility for individuals who live with mobility- and sight-related disabilities into the distillery aesthetics and experience. Additionally, the Benedictine monk-inspired spirit is proactively working to include people who face structural barriers to economic opportunity and employment in the jobs created by the new distillery.

“When we build places and businesses where each person is welcome, no matter who they are or how they get around, we create better experiences and richer environments for everyone,” underlined Steger.

But it’s not just new buildings the distillers are working on in the coming year: Brother Justus also has its sights set on releasing a new, cold-peated whiskey, to…

 

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Brother Justus

Images: Brother Justus /Facebook

Restaurants once sourced from local farms, what are those farmers doing now?

Restaurants once sourced from local farms, what are those farmers doing now?

Iron Shoe Farm sold mangalitsa hogs, muscovy duck, edible flowers, and microgreens to 25-50 restaurants in the Twin Cities, depending on the year. Megan Dobratz / Native Sustainability

 

When we met Carla Mertz at the end of February, business was great. The Iron Shoe Farm owner sold mangalitsa hogs, Hereford beef, Muscovy duck, cooperatively farmed local rabbit, edible flowers, and microgreens to 25 restaurants in the Twin Cities. Her clients included some of the metro’s top, chef-driven destinations: Tilia, the Bungalow Club, Young Joni, the Woman’s Club of Minneapolis, and Fhima’s, to name a few. Iron Shoe also had two hogs bound for this year’s Minneapolis stop of Cochon555, and was set to debut a new dinner on the farm series this month. The first three events had already sold out.

 

“Then COVID-19 hit and we immediately lost 90 percent of our business model. We were watching the news and they said restaurants are closed until, you know, that first date, and my stomach sank. And I had the thought process of ‘I think I’m going to throw up.’”

“We really had to learn how to adapt and shift really quickly,” she says, now. “In a matter of, like, two hours the crap hit the fan.”

With her restaurant clients on life support (if they were operational at all), Cochon555 postponed indefinitely, and those dinner on the farm events tentatively pushed until May, Mertz was staring at 100 hungry hogs that needed to go somewhere, and tens of thousands of dollars worth of microgreens – the farm’s tiny cash crop, which sell by the hundreds each week at summer’s peak – spoiling quickly.

Contrasting dire reports of farmers across Minnesota smashing eggs, killing off livestock prematurely, and dumping produce due to lack of demand, Mertz kept a cool head.

“With microgreens, they’re perishable; we can’t just let them keep growing,” explained Mertz. “We could’ve given them to our chickens, but they’re a food source, so instead I dropped them off at Hope Breakfast Bar… [and] to Justin Sutherland at Public Kitchen when they were doing their community open door pantry. We lost $16,000 worth of that product category alone.”

Beyond the shock of change itself, seeing such large figures go poof is scary no matter the industry. Mertz has just come up on the seven-year anniversary of purchasing the farm 50 miles north of Minneapolis, after a professional departure from 20 years in high-end luxury design. Those seemingly disparate professional worlds, the first-generation farmer says, both depend on human connection and a willingness to network.

With her spring plans devastated, Mertz hustled to set up an online store on Iron Shoe’s website. Building this “pantry” involved securing a bevy of licenses from the state, all so she could act almost like a digital general store. Products range from flour, syrup, and cheeses, to proteins like rabbits, lamb, duck, and more – drawn from a waiting list of 50 Minnesota farms deep, all in situations like her own. There’s even a “Buy a Pack Give a Pack” option available in customizable sizes, that lets buyers take home half a CSA share’s worth of consumables, while the other portion is sent to Sherburne County’s Caer Food Shelf.

Spent grain from Lupulin Brewing feeds Iron Shoe's livestock.

Spent grain from Lupulin Brewing feeds Iron Shoe’s livestock.Megan Dobratz / Native Sustainability

 

The quick pivot to online proved mutually beneficial. Mertz was able to recoup what would have otherwise been losses for Iron Shoe, including those Cochon hogs, while providing neighboring farms a platform to sell their products, too.

Mertz is quick to recognize how precarious people are feeling right now, especially related to food. “You see people posting about what’s going on with some of the larger Smithfields and Cargills now closing, and it causes a sense of panic because it’s like, ‘These big places are closing, how are we going to get our food?’”

She says she issues the same advice as always to those folks: Buy local.

“I look at it as: If you’re in Minnesota, do the best you can to buy products that are from our state. It’s going to help so many people. There’s wealth in neighborhood.”

And if you’re entirely lost, she says Minnesota Grown is a fantastic resource for those interested in buying from ‘local farmers’ in theory, but who may not know how to do it. For 2020, their online directory has 81 CSA members and 994 browseable listings, which makes buying local more approachable from a digital distance than ever before.

“A key tool Minnesota Grown has been able to offer in helping customers connect statewide is our map of farms/markets with products available direct-to-the customer, as well as a CSA-specific map with pick-up location filter,” said the org’s member service coordinator Karen Lanthier.

“These maps are able to be filtered by location, so people can narrow-in on the farms/markets nearest them, and we’ve been sharing our ’What’s In Season’ guide so customers know when different types of fruits and vegetables will be becoming ready.”

With the growing season ramping up, and many farms already at CSA capacity based on last year’s sales, Lanthier told City Pages she’s also seeing a turn toward smaller, local-based purchasing from consumers. “We’ve heard anecdotally from other producers – with items like eggs, meat, dried beans, grains/flour, and seeds – who are seeing a greater-than-usual interest and sales this year compared to last year at this time.”

As Iron Shoe’s new online pantry comes into its own, connecting shoppers with precisely the products Lanthier mentioned, and the restaurant world reboots itself, Mertz is finding her legs in a new field – one that’s even more interwoven with the farming community.

“I think [the store] gives other farmers hope that there’s a module out there that they can learn from.”

Ruby chard microgreens

Ruby chard microgreens                                                                                           Bob Johndrow

Browse Iron Shoe Farm’s pantry – products direct from 50 Minnesota farms and counting – here.

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Where to eat in the Cities (beyond your family’s table) this Christmas

Where to eat in the Cities (beyond your family’s table) this Christmas

Tullibee (in the Hewing Hotel) almost kinda has a Yule log.

Tullibee (in the Hewing Hotel) almost kinda has a Yule log.                                       rau+barber

 

Sure, it’s the season of roasting beasts and gathering ’round the Yule logs, but… what if you skipped it this year? We live in a glorious urban metropolis filled with professionals who’ve sharpened their blades just for the chance to make merry for you. Below you’ll find a round-up of places where the halls come pre-decked. You might even be treated to chestnuts and Christmas puddings (if you’ve been good this year).

 

Giulia at the Emery -- merry and bright.

Giulia at the Emery — merry and bright.                                                           Giulia / Instagram

 

Giulia’s chef Josh Hedquist is taking on the the Feast of the Seven Fishes, a classic Italian holiday tradition. Enjoy a different seafood special each day the week of Christmas beginning Monday, December 23 through Sunday, December 29. Nightly wine pairings will be available for a little bit of an additional splurge.

Monello is preparing a three-course dinner that includes a special, take-home holiday bread. They’ll serve a salad of baby lettuce with apple, fennel, cranberries, and walnuts to start, then either roasted beef ribeye or honey glazed ham with au gratin potatoes, roasted Brussels sprouts, and maple glazed carrots. Before going on your merry way, you’ll choose between buche de Noel or a New York-style cheesecake. ($50 per person, $24 for children)

FireLake Grill House & Cocktail Bar at MOA will offer a prime rib Christmas dinner including a prix-fixe menu of three courses. The feast begins with popovers served with maple butter and an apple and pomegranate salad with manchego cheese and passion fruit vinaigrette as a warmup to the main entrée of spit roasted prime rib au jus with hand-carved Minnesota beef, freshly grated horseradish sauce, and roasted, tri-color baby potatoes. For dessert, diners can savor FireLake’s Dutch apple pie with locally harvested apples and Sebastian Joe’s peppermint ice cream as well as Christmas chocolate rum truffles for a sweet midnight snack. ($48.95 per adult, $18.95 for children)

Perfect Pair for The Holidays, at Oceanaire

Perfect Pair for The Holidays, at Oceanaire                               Photo Courtesy of Landry’s Inc.

 

The Oceanaire Seafood Room has holiday specials beginning Christmas Eve and extending through New Year’s Day, featuring some of the Cities’ freshest seafood, flown in daily. From December 26 through 30, diners may enjoy the Perfect Pair for the Holidays menu, which features a six-ounce filet mignon and a cold-water lobster tail for $49. The meal can be paired with a bottle of Clos Du Val Pinot Noir, Carneros for $59. Through New Year’s Day, the Oceanaire is offering a specialty seasonal drink called Santa’s Cider, involving a mix of Grey Goose vodka, elderflower liqueur, Benedictine, Monin cookie butter syrup, Martinelli’s unfiltered apple juice, and a lemon juice, grated nutmeg, and orange garnish.

Tullibee’s chef Nick Flynn is preparing a prix-fixe menu special for Christmas to supplement the restaurant’s regular offerings. On it, guests will find everything form bread and kale and apple salads to parsnip and chestnut soup, duck ragout, slow roasted lamb, salmon adorned with sweet and sour cabbage and beets, and a Chocolate Yule Log dressed with creme fraiche and meringue to finish.

Kincaid’s Fish, Chop, & Steakhouse is offering a decadent holiday menu with smaller options like oysters on the half shell served with a bloody mary cocktail sauce and mignonette, or a warm brie with a macadamia nut crust accompanied by orange-blossom honey, sliced apples, a balsamic reduction, and fruit compote. Mains include an eight-ounce American Wagyu sirloin aged for 40 days served with crispy green onion potato cakes, roasted green and cannellini beans, slivered almonds, a 10-year aged balsamic vinegar, mustard aioli, and cabernet demi-glace, or a bone-in beef short rib Surf n’ Turf special that’s been braised in apple cider, accompanied by garlic-roasted jumbo prawns, a celery root and parsnip puree, a jicama and pickled apple coleslaw, and micro greens. Open Christmas Eve and Christmas Day. Call for hours and the full holiday menu.

by Sarah Brumble in Food & Drink

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