Minneapolis For A Minute


Often, the mentality with work trips is “Sure, this may be a cool city I’m in, but I’m just in the airport, the bland hotel nearby, and some windowless conference room.”

It happens. In general, traveling for work is not glamorous. But I try really hard, even when I’m on a tight schedule and pretty fully booked, to squeeze in a taste of wherever I am. Such was the case on a 24-hour trip I took to Minneapolis this week to give group presentations (in one of those windowless conference rooms about six minutes from the airport).

I did a little research beforehand (mostly playing around on Instagram) and headed to an area of town that seemed fun. Here are some cool places I checked out (there were tons more in the neighborhood) in case you ever have a few extra minutes in Minneapolis:

I’m probably not cool enough for Spyhouse Coffee. Everyone inside this hip coffee shop had that laidback Midwestern vibe meets Brooklyn hipster thing going on. But the Spygirl Latte, which is made with lavender and honey, was creamy and perfect and I’d travel back to Minnesota just for one more warm mug of that.


Glam Doll Donuts seriously feels like you’re in a grown-up, pink-soaked dollhouse where donuts are served. It’s a fun spot and the made-from-scratch donuts are mindblowing. This “Night Moves” donut was made with blackberry hennessy icing and blackberry jam. Next time I’m trying the one with the dark chocolate bourbon filling.


Greater Goods gift shop was adorable. It’s a bright and cozy shop where they give back a portion of all their proceeds to a different local charitable organization each year. I loved their stationery and candles.


My favorite stop (predictably) was GYST Fermentation Bar. I want to pick up this restaurant and move it about one thousand miles to the southeast. Dedicated entirely to fermented foods, the modern and cheerful restaurant (pictured at top) features cured meats, artisanal cheeses, wines, pickled veggies, chocolates, breads… basically all of the world’s greatest foods. My dream meal would be ordering their “Motherboard” and a bottle of wine to split with friends.

Rappers and Cheese

Today is Day 3 of our Design Thinking process here in California. Basically, the idea behind this process is that we’re supposed to be extremely innovative, extremely fast—and ultimately prototype new products.

Mentally, it’s exhausting. And it’s seriously all over the place. I actually interviewed one guy who told me that he believed that Tupac and Biggie Smalls were resurrected and even stronger now in the afterlife because of the embalming fluid shot into their veins. The rest of the team keeps dismissing that interview as worthless, but I definitely found it to be the most enlightening.

Anyway, while it’s been totally draining, it’s also been a ton of fun. The people I’m working with are all crazy smart and creative. We’ve gotten to be out some in the ridiculously nice Southern California weather. And, most importantly, they’ve fed us exceedingly well (see cheese photo). Next week in the office, when no one feeding me cheese and educating me about the after lives of dead rappers, life is going to feel a little boring.

Making Pizza with Wolfgang


Yesterday I got to make—and eat—pizza with Wolfgang Puck. So, you know, better than my typical Tuesday. He was hosting a media event at his Charlotte restaurant, WP Kitchen + Bar and somehow I got lucky enough to cook my pizza alongside him.

It was terrifying. My pizza was ultimately more oval than round, definitely burned on the bottom, and had cheese actually spilling over the edge. (I don’t believe in such a thing as “too much cheese.” This mentality can become a problem in pizza making.)img_4116

While I likely won’t be getting any kitchen job offerings from him any time soon, Wolf (I can call him that, right?) did give some excellent tips on photographing your food. “When I take food pictures, I get as close as possible,” he said, demonstrating his skills.

Naturally, I followed his advice for the rest of the meal/my life. Because, well, he’s Wolfgang Puck.