Yes! This New Powderhorn Restaurant Will Serve All Organic, Locally Sourced Variations of Mush

MINNEAPOLIS — Good news, Minneapolis foodies! There’s a new restaurant opening in Powderhorn called Turning Seed that will be serving foods you love in a way you might not expect: by pulverizing it into an artisanal mush.

“Even in the midst of a pandemic, we wanted to provide a place where folks can get food they know is genuinely organic, locally sourced ingredients that are all combined together to make something unexpected and virtually indecipherable from its original form. We are taking mush to a whole other level” Turning Seed owner Terry Capshaw told us.

Some of these mush meals Terry hints at are variations of scrambles (whether it be tofu or egg based) and bowls, often filled with oatmeal or an unnamed ‘ancient grain.’ Then, both are topped with every unseasoned vegetable imaginable steamed to the point of disintegration with a side of, either hummus or tahini, which cost extra.

Turning Seed’s head chef Rob Crobb elaborates on the restaurant’s ethos. 

“We’re taking the concept of the puree, food ground down to its purest form, and turning that on its head. You know, people act like mush is a bad thing but what we’re bringing you back to where food started. You wouldn’t be here today if your great-great-great-great-grand-serf wasn’t pounding gruel day in and day out. Turning Seed is here to support our community by sustaining mush’s legacy.” 

Some of Crobb’s favorite “choice mixes” on the menu include the “Seward Slurry” (stewed chickpeas with pummeled carrots), “Old Faithful” (hot soft tofu blended with cold soft tofu and nutritional yeast), and the “Powderhorn Pap” pounded boiled oats with organic cottage cheese, tonic water, and no seasoning). 

“I want people to come or get takeout from Turning Seed and feel like they’re being nourished—taste and texture aren’t going to give your body what it needs but our bowls will. Unless you need fiber.” Capshaw confirms.

Turning Seed will be open for limited indoor dining and takeout this March. They also ask that customers bring their own plates, silverware and cups so the restaurant can “give back to the community” by not using any “unnecessary water” by having or employing a dishwasher.