Meet Farina Rossa, the Pop-Up From a Sourdough Pizza-Tossing Travail Alum | Eater Twin Cities

"Chef John Michael Lynch (aka chef JM) launched Farina Rossa as a seasonal pizza pop-up, spending much of his time obsessing over crust and using a seven-flour sourdough blend that includes Kernza. I’ve seen the pies served through the summer at St. Paul’s Bang Brewing and sometimes at Red Wagon; toppings are bright and seasonal, from arugula heaped with crispy parmesan flakes to roasted sweet potato with pear and sage, and sweet corn with avocado salsa and chile-roasted chicken. Lynch describes Farina Rossa’s philosophy as rooted in the old-school idea of unprocessed, freshly milled flour — “red flour” — and he’s carrying that seven-flour blend into a tasting-menu dinner series where it will appear in every dish." - Justine Jones