BREAKING: What the Star Tribune’s Big Shift Means for Minnesota’s Food Scene
Minnesota’s most watched newsroom just changed the way you will read about dinner. The Star Tribune is closing its Minneapolis Heritage printing plant, cutting 125 jobs, and moving printing to Des Moines. The paper is also leaning further into a digital identity, statewide partnerships, and a sponsored good news stream. That will reshape how recipes, reviews, and dining stories reach your table.
What Changed, and Why Restaurants Should Care
On September 17, 2025, the Star Tribune confirmed the plant closure and layoffs. Printing will move to a Gannett facility in Iowa. Print delivery will continue, handled by the Star Tribune’s own distribution team. This is an economic decision, but it will ripple through dining culture.
Earlier deadlines for the print edition are likely. That affects when restaurant reviews, weekend dining guides, and farmers market roundups land in print. It can also change ad timing for restaurants that plan around Friday papers. In late August 2024, the paper reintroduced itself as the Minnesota Star Tribune, with a wider focus on Greater Minnesota. That shift opens new space for stories on supper clubs, wild rice camps, Hmong growers, and small town bakeries.
From Paper to Pixels, a New Recipe Box
The paper’s food section has long been a weekend ritual. Clip, save, and cook. The move to a digital-first model speeds that cycle. Expect more shoppable links, video walk-throughs, and step by step slides you can tap with a floury thumb.
I am already seeing test runs of faster digital recipe drops tied to the news cycle. Think venison guides during peak season. Think cookie troubleshooting the week school lets out. Expect more cook along events that pair a recipe with a live Q and A. The higher bar will be photography. Those 125 cuts include skilled print pros whose work supported food pages. The Star Tribune now has to keep the visuals sharp with a leaner team.
Save your favorite Star Tribune recipes to digital folders. Add personal notes, swaps, and cooking times so they live beyond one print cycle.
Reviews and Deadlines
Outsourcing printing often means earlier cutoffs. Friday dining coverage might lock on Thursday afternoon. That can slow late night verdicts on a hot opening. Digital space will pick up the slack. Expect first looks online, then deeper, measured reviews after more visits.
Better Reach, Different Voice
On October 25, 2025, the Star Tribune launched a statewide content network. Southern Minnesota papers now share stories and may bundle subscriptions. Earlier in 2025, Iron Range Today joined a similar collaboration. This makes it easier to surface a smoked whitefish sandwich in Grand Marais next to a Saint Paul ramen review. The test is voice. Readers want metro polish and outstate authenticity, side by side, with no drop in standards.
Sponsored Sunshine, Real Questions
In October 2025, the paper rolled out MN Rising, a sponsored initiative produced by Foundry North. It features upbeat stories about impact, including food and farming. This is part of a push to grow revenue from events, brand work, and partnerships. That money can help pay for tough watchdog reporting on food safety, school meals, and restaurant labor. But it must be handled with care.
Sponsored content sits near editorial food coverage. The labels must be obvious. The tone must be clear. A cheerful profile of a corporate garden should never be confused with a critical look at wages on the processing line.
Look for clear labels on MN Rising pieces. Sponsored means a brand paid for it. Editorial means the newsroom reported it.
What to Expect Next
- More food features published online first, then curated for print
- Earlier print deadlines, tighter weekend dining pages
- Wider regional stories, from kolaches to hotdish, across Greater Minnesota
- More branded food events and chef talks tied to MN Rising
- Sharper focus on subscriber newsletters for recipes and reviews
Frequently Asked Questions
Q: Will the Star Tribune still print recipes?
A: Yes. Print continues with in-house delivery. Expect more digital first recipes, then select picks in print.
Q: Will reviews slow down because of the printing move?
A: Print timing may shift earlier. Online reviews and first looks will help keep pace with openings.
Q: How will sponsored food stories be labeled?
A: MN Rising pieces are paid and produced by Foundry North. They should carry clear sponsor tags and design cues.
Q: What does the rebrand mean for Greater Minnesota food coverage?
A: More space for regional foodways. Expect features on farm suppers, powwow vendors, fish fries, and small town bars.
Q: How can restaurants get covered?
A: Share menu changes, sourcing details, and chef access early in the week. Digital slots move fast, and great photos help.
Conclusion
The Star Tribune is betting that a faster, broader, and more blended model can fund Minnesota’s food storytelling. The press will now spin in Iowa, but the flavor remains local, if the reporting stays independent. The stakes are simple. Trust the reader. Label the ads. Invest in real food journalism. If they do, Sunday hotdish will still come with a great read, and your next recipe will be one tap away.
