Page 4 Our Life • Thursday/Friday, November 17 & 18, 2016 focus.mnsun.com / post.mnsun.com Golden Valley woman is a Twin Cities ‘foodie’ of renown BY SUE WEBBER CONTRIBUTING WRITER Sue Zelickson recalls growing up in south Minneapolis, where her pharmacist father owned three drugstores. Her mother, an accomplished pianist, was active at the University Women’s Club. “She and my grandmother volunteered for various fundraising groups,” Zelickson said. Cooking with her grandma brought special pleasure, she said. “I had a grandma who was a fabulous cook,” Zelickson said. “I took the streetcar to her house and cooked with her. She made fantastic caramel rolls. I like to cook, but I could never measure up to what she did.” She remembers going to the Minneapolis Farmer’s Market and the Great Northern Market, when it was in downtown. Since her growing-up days, Zelickson, a resident of Golden Valley, has become a Twin Cities “foodie” of renown. Here’s a partial list of what her accomplishments: • Founder of Women Who Really Cook, a networking group for females who are pursing careers in the culinary arts. • Founder of Kids’ Café at Perspectives Family Center in St. Louis Park, a nonprofit human services agency where kids learn to cook, get help with homework and an estimated 70 young people are served dinner each night. • Co-founder of the Charlie Awards in 2010. • Food radio show reports on WCCOAM radio since the 1980s. • Food columnist for Minnesota Monthly Magazine, writing a column highlighting chefs, restaurant owners and cookbook authors. • Former board member and still helps with events and fundraisers at Cookie Cart, a program providing teens ages 1518 with work and leadership skills through experience and training at a nonprofit bakery in north Minneapolis. • Started a kids café at the Boys and Girls Club. • Member of the board for Minneapolis Airport Foundation. While Zelickson was busily involved with volunteer work years ago, someone suggested that she had a good voice and should be on the radio. “That opened up a string of things connected to food,” she said. “I love food,” she said. “It opens the doors to so much.” And she has a passion for farmers markets, including the longstanding one near downtown, plus newer markets in Linden Hills, the Mill City Market, and markets in Golden Valley and Robbinsdale. “I’ve been bringing my four grandkids with me to the farmers market since they were little,” she said The Charlie Awards she cofunded, named after the former Charlie’s Café Exceptionale in downtown Minneapolis, is an annual event that celebrates the outstanding contributions of the Twin Cities area restaurant, food and beverage industry. The 6th annual Charlie Awards was Nov. 13 at the Pantages Theatre in downtown Minneapolis. The celebration contin- ued at the IDS Center Crystal Court, featuring appetizers prepared by Minneapolis culinary schools such as the Art Institute International, Le Cordon Bleu, St Paul Culinary, Pro Start and Roots For the Home Team. Immediately following the afterparty, a four-course chefs’ dinner was hosted by last year’s honorees at Windows on Minnesota, on the top floor of the Marquette Hotel. The Charlie Awards also paid tribute to Minnesota farmers, Zelickson said. Sue Zelickson of Golden Valley is involved with food through writing Zelickson didn’t about and volunteering with a myriad of Twin Cities endeavors. (Photo dream of such courtesy of Shari Fleming Photography) heavy involvement “All four of our grandkids are cooking,” with food when she was growing up. She and her husband, Dr. she said. A granddaughter, now in college Al Zelickson, a retired dermatologist, lived at Brown University in Providence, Rhode in Beaufort, South Carolina, when he was Island, alerted Sue to Zoodles, which are in the Navy and worked at a hospital on zucchini noodles that can be made with an the Marine base at Parris Island. “I taught inexpensive hand-held spiralizer/shredsecond grade there in a Quonset hut,” she der now on the market. The zucchini is put into the machine and twisted, and the said. Once they returned to the Twin Cities noodle-like product that emerges is boiled area, Sue’s volunteer work began. Since and topped with a sauce. “It’s fun when grandchildren are teac hthen, she collaborated on and edited more than a dozen cookbooks for non-profits ing you about cooking,” Zelickson said She and her husband have two sons; and other organizations, including the Guthrie Theater, the YWCA, the 1006 Brian followed in his father’s footsteps as Summit Society (the governor’s residence), a dermatologist, and Barry is an entrepreGov. and Mrs. Quie and Gov. and Mrs. neur. “I have enjoyed and mostly loved all Perpich, Mt. Sinai Hospital, the Sholom the groups and activities that I’ve been Home, and the American Cancer Society. “One I wrote with five of my gramma involved in these past 82 years,” Zelickfriends to give to our children and grand- son said. “They all have added incredible children, called ‘From Grammas Kitchen,’” experiences in the life that I have and the many wonderful lifelong friends, both old Zelickson said. Nowadays, she said, “I have more pa- and new, that I cherish, many that I would have never met without reaching out to be pers than food on the table.” She still cooks, including the stewed involved. Helping others does as much for chicken and the strawberry jam her mom those we help as for ourselves.” But, she added, “I always leave plenty of and grandma used to make. “I used to do a time for family. That’s where it all began.” lot of entertaining,” she said. The interest in food is being passed on.