What's there to be said about Ann Ahmed? She's a force of nature.Her latest restaurant – the Minneapolis-based Gai Noi – has once again proven that she is a master at the art of restaurants. Ever since she opened Lemon Grass Thai in the mid-2000s, she has drastically improved her standards of food and aesthetics. Lemon Grass has since closed, but the two places that came after it, Lat 14 and Khâluna, have blown people away with their style, grace, and execution. The increasing level of quality has led to both regional and national recognition.It might seem flashy and cool, but there is a driving force here: her heritage. Born in Laos, Ann moved to Minnesota at a young age. Even though she spent most of her life in the U.S., she continues to explore and honor her Laotian heritage through the food she serves and the experiences she creates.And so, it was such an honor to sit down with Ann and really explore the connection she has to her heritage and how that reveals itself in the corners of her restaurants. -Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, you should totally buy a few of Muccis' frozen products, available in stores throughout the Twin Cities metro.You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.