Food editor Mecca Bos rarely misses a meal, especially when that meal is breakfast. Read about some of her favorite new joints in the January issue. Visit them first thing in the morning, or whenever you happen to wake up. They’re as good in the afternoon as they are with dreary eyes. Favorite place not on the list? Tell us about it on twitter @metromag, or on our Facebook page.
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Food editor Mecca Bos rarely misses a meal, especially when that meal is breakfast. Read about some of her favorite new joints in the January issue. Visit them first thing in the morning, or whenever you happen to wake up. They’re as good in the afternoon as they are with dreary eyes.

Favorite place not on the list? Tell us about it on twitter @metromag, or on our Facebook page.

Breakfast. It’s the most important meal of the day. It’s also the way we’ve traditionally started our year at METRO, and 2012 is no exception. Pick up a copy of our January issue to find our favorite new places to shake off last night’s mistakes, including Mojo Monkey Donuts, The Lowry and Maeve’s Cafe (apologies in advance to all of our readers whose resolutions we are testing). But breakfast is just the beginning. The January issue also carries: Our annual “Keeper Awards,” which looks at seven great artists we’ve come to love. Included on this year’s list: trio Is/Is, designer Anne Ulku and writer Marlon James. A photo essay on the local Occupy Wall Street movement (by the way, where did everyone go?). An interview with retiring Minnesota Public Radio icon Gary Eichten.  A how-to on terrariums from Tangletown Garden’s Michael Foley. A look at a Wisconsin hideaway that author Chris Clayton describes as “a warm, functional, crowd-pleasing cabin in a box.” A feature on photographer Dona Schwartz, whose portrait of a Welch, Minn. couple has attracted international recognition. This list is but a sampling of what the issue contains – and of course it looks lovely in print – so here’s a suggestion: grab a copy wherever fine publications are sold. Better yet, subscribe today.
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Breakfast. It’s the most important meal of the day. It’s also the way we’ve traditionally started our year at METRO, and 2012 is no exception.

Pick up a copy of our January issue to find our favorite new places to shake off last night’s mistakes, including Mojo Monkey Donuts, The Lowry and Maeve’s Cafe (apologies in advance to all of our readers whose resolutions we are testing).

But breakfast is just the beginning. The January issue also carries:

  • Our annual “Keeper Awards,” which looks at seven great artists we’ve come to love. Included on this year’s list: trio Is/Is, designer Anne Ulku and writer Marlon James.
  • A photo essay on the local Occupy Wall Street movement (by the way, where did everyone go?).
  • An interview with retiring Minnesota Public Radio icon Gary Eichten. 
  • A how-to on terrariums from Tangletown Garden’s Michael Foley.
  • A look at a Wisconsin hideaway that author Chris Clayton describes as “a warm, functional, crowd-pleasing cabin in a box.”
  • A feature on photographer Dona Schwartz, whose portrait of a Welch, Minn. couple has attracted international recognition.

This list is but a sampling of what the issue contains – and of course it looks lovely in print – so here’s a suggestion: grab a copy wherever fine publications are sold. Better yet, subscribe today.

My foodie friends and I have spent countless hours discussing eggs. To our minds, there is perhaps nothing more luscious than the gush of butterscotch-colored egg yolk, flowing down onto a plate. A perfectly poached egg is a welcome crown to almost any dish I can think of, adding a subtle richness, a perfect sauce, that none other than nature could have created. And yet, a perfectly poached egg is one of the most botched items I see coming out of kitchens—even good ones. - METRO food writer Mecca Bos, writing about her love of poached eggs. Photo by amlamster via Creative Commons.
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My foodie friends and I have spent countless hours discussing eggs. To our minds, there is perhaps nothing more luscious than the gush of butterscotch-colored egg yolk, flowing down onto a plate. A perfectly poached egg is a welcome crown to almost any dish I can think of, adding a subtle richness, a perfect sauce, that none other than nature could have created. And yet, a perfectly poached egg is one of the most botched items I see coming out of kitchens—even good ones.

- METRO food writer Mecca Bos, writing about her love of poached eggs.

Photo by amlamster via Creative Commons.