Cafe Astoria – Sidney’s Taste of the Twin Cities

Cafe Astoria is truly an Instagram heaven, and the food and drinks taste even better than they look. They have something for everyone with sweet or savory crepes, smoothie bowls and drinks.

Astoria Caffe 24k Latte

Cafe Astoria became very popular last year when they came out with their 24K latte that has real gold flakes on it! Continue reading Cafe Astoria – Sidney’s Taste of the Twin Cities

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Sidney’s Taste of the Twin Cities

Where our very own foodie, Sidney, dishes on what’s good to eat in the Twin Cities.


4312 S Upton Ave,  Minneapolis, MN 55410

If you’re into food even a little bit you may have heard of Martina. It is an Italo-Argentinian restaurant in Linden Hills. Despite opening just a few months ago it is already one of the most talked about and most popular restaurants. I’ve been there for brunch three times already. That may sound like a lot, but if you’ve been there you know why.

Martinas burger

The double cheeseburger is arguably one of the very best in the Twin Cities. The Crab Carbonara, Lobster Toast and Potato Churros are equally as incredible. The space itself is beautiful and perfect for dates or foodie brunch with friends! 😉 I can’t wait to try dinner there!

sydney of minneapolisFollow Sidney on Instragam @minneapolis.eats

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How Does Wine Have “Notes”

Have you ever been to a wine tasting, or read the copy on the back of a wine bottle? If so, then you know that wine has notes. For example, a snooty waiter may inform you, “This full-bodied Chardonnay is heralded as having notes of vanilla and citrus with a walnut finish.” This doesn’t mean that the wine is infused with vanilla, citrus fruits, or nuts. It’s just how our brains(and taste buds) interpret some advanced microchemistry.
Grape juice becomes wine through fermentation. Yeast is added to grapes and grape juice, and it eats the sugar found naturally in fruit. That, in turn, creates alcohol. Along the way, thousands of complex chemical compounds—still within the grapes—are formed. Even though those compounds are still by and large made of grapes, the molecules have been rearranged ever so slightly that they taste different from just grape juice or wine. The brain (and taste buds) interprets them as other, more familiar flavors. For example, let’s say that fermentation creates a chemical compound that has a similar structure to that of apples. Even though the wine is made of grapes, the taste buds will taste that chemical compound, even just a little bit, because the
molecules in that compound are arranged like an apple molecule.

Source: Do Geese Get Goosebumps? By The bathroom Readers Institute

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Wow! 5 New State Fair Foods You Gotta Try

Chessy Corn on the Cob

Texas Steak Out’s Cheesey Nacho Corn on the Cob

Roasted corn on the cob lightly coated in mayo, crushed Doritos and nacho cheese. This one might sound kind of gross. I too had my doubts. But as long as you like corn, doritos and nacho cheese you will LOVE this. Eat it with caution, though. It’s very messy!

Continue reading Wow! 5 New State Fair Foods You Gotta Try

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Does Drinking Coca-Cola Make Kids Hyperactive?

Parents are always looking for an excuse to explain their children’s bad behavior, and sugar has taken a lot of blame.

This may come as no surprise, but the Coca Cola Company doesn’t want to take responsibility, and make it very clear that studies have failed to find any substantial evidence proving a relationship between sugar consumption and hyperactivity. Continue reading Does Drinking Coca-Cola Make Kids Hyperactive?

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3 of the World’s Most Dangerous Foods

These 10 foods might be considered “luxurious” but they also can come with an even steeper price tag than money- your life! So why is it that people would eat something so dangerous? It must be the thrill.

puffer fish

Fugu (AKA Puffer Fish)

Served in paper-thin slices by expert chefs, fugu combines luxury with a high-stakes gamble. The intestines, ovaries and liver of fugu (or blowfish) contain a poison called tetrodotoxin, which is 1,200 times deadlier than cyanide. The toxin is so potent that a lethal dose is smaller than the head of a pin, and a single fish has enough poison to kill 30 people. Because of the high risk, chefs must undergo two to three years of training to obtain a fugu-preparing license, and such expertise raises the price of a fugu dish to up to $200. But this hasn’t stopped the Japanese — about 40 kinds of fugu are caught in Japan, and people consume 10,000 tons of the fish every year. Continue reading 3 of the World’s Most Dangerous Foods

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6 Foods Dermatologists Want You To Eat More Of

You can use all the fancy lotions, potions, and creams in the world. But when it comes to having gorgeous, glowing skin, food is your most powerful ally. (It can also be your worst enemy. Hello, sugary junk!)

Just ask the experts. We talked to 6 dermatologists to find out about the foods that they reach for on the regular to boost hydration, fight wrinkles and hyperpigmentation, keep blemishes at bay, and even soothe eczema and psoriasis. (Rejuvenate your hair and skin—and lose up to 25 pounds!—with Prevention’s Younger in 8 Weeks plan.)

Here’s a look at their must-haves, and what makes them so powerful.



I eat at least one avocado per week. They provide healthy monounsaturated fats that maintain cell membranes, helping skin stay soft, smooth, and hydrated. They’re also rich in phytochemicals that serve as strong antioxidants that protect the skin from damage, along with vitamins and minerals that help skin repair damage when it does occur. (Try these 7 delicious ways to use an underripe avocado.)
—Charles Crutchfield III, MD, professor of dermatology at the University of Minnesota Medical School Clinical



I reach for ground flaxseeds and flaxseed oil regularly. Flaxseeds contain lignans—plant compounds that function like omega-3 fatty acids to fight acne-related inflammation and keep dry skin at bay. They can also help in treating skin conditions like psoriasis and eczema. Flaxseed oil also helps with constipation. That’s important, since clearing out toxins through proper and regular elimination is important for optimal health and the overall appearance of your skin.
—Robin Evans, MD, founder of Southern Connecticut Dermatology



Here in south Florida, hyperpigmentation and sunspots are a year-round concern. To protect against that, I eat minimally processed soyfoods (like tofu, tempeh, and miso) 3 to 5 times per week. Soy contains phytoestrogenic compounds called isoflavones. They bolster cell metabolism, helping skin look brighter and more even. (Don’t like tofu? These 7 recipes will change your mind.)
—Adam Gropper, MD, founder of Vivid Face in Miami, Florida



Good news: Chocolate is good for your skin. Cocoa contains flavanols that have been shown to improve skin texture and thickness, and fight dryness by preventing water loss at the skin’s surface. Cocoa’s flavanols improve circulation, too, so nutrients and oxygen are transported to the skin more efficiently. I like dark chocolate that’s 70% or higher, and enjoy 1 to 1½ ounces per day.
—Arielle Kauvar, MD, director of New York Laser & Skin Care



I like to have freshly peeled grapefruit with dinner. Compared to other citrus fruits, it’s got the most vitamin C—which your body needs in order to produce the skin-smoothing protein collagen. And because it has a low glycemic index, it has a less dramatic impact on blood sugar compared to some other fruits. That’s important, since steady blood sugar slows down glycation—the natural aging process that destroys collagen.
—Harold Lancer, MD, founder of Lancer Dermatology in Beverly Hills



I eat almonds every morning with yogurt for breakfast. The almonds have an anti-inflammatory effect, while the probiotics in yogurt have been shown to help protect against acne and eczema. I also always recommend to drink green tea and plenty of it—the tea’s polyphenols help protect against damage caused by the sun’s UV rays. (Here’s what happened when one writer drank green tea every day for a month.)
—Debra Jaliman, MD, assistant professor of dermatology at Icahn School of Medicine at Mount Sinai Hospital in New York

Source: Prevention Magazine

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Easy & Delicious Pumpkin Bars Recipe

Try this delectable recipe for Pumpkin Bars, it’s soooo good!

We first tried it when our clinical coordinator, Kelly, brought them into work. All we can say is you gotta try them for yourself.


Kelly’s Pumpkin Bars 

1 15 ounce can of 100% Pure Pumpkin
1 cup of veg oil
2 cups sugar
2 eggs

Blend these four ingredients together


Add 2 cups of flour
Couple good shakes of cinnamon
1 tsp salt
2 tsp baking powder
1 tsp baking soda 

Mix together.
Set aside ¼ cup of mixed pumpkin batter to use when you are going to make frosting.
Spread the rest of your pumpkin batter on cookie sheet- Bake @ 350 for 30-35 mins.


¼ cup of pumpkin batter
8 oz softened cream cheese
1 stick of softened butter

Splash or two of vanilla
Shake or two of cinnamon
Blend and spread onto bars.

Then eat them.

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Top 5 Minnesota State Fair Foods Not to Miss! (Plus 1 from Charles Crutchfield)

Sidney Schultz Nurse at Crutchfield DermatologyBe sure to try these 5 delectable foods from the Minnesota State Fair. Top 5 by Sidney Schultz, Nurse at Crutchfield Dermatology

Wild Rice Burger from the Minnesota State Fair

1. Wild Rice Burger from Wild Rice Specialties

This one is hands down the best burger I’ve ever eaten and my all-time favorite food at the fair. Super gooey, and cheesy, and hot- it won’t disappoint! Usually there’s a coupon for this one in the Blue Book! Continue reading Top 5 Minnesota State Fair Foods Not to Miss! (Plus 1 from Charles Crutchfield)

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