Playing in the Mud: Functional Heirlooms’ Norwegian-Mexican-American Pottery
Feeding the Grass for the Best Grass Fed Beef: Blackberry Ridge Farms
The Black Radish: Reinventing the Urban CSA, One Yard at a Time
Behind the Scenes: How Shared-Use Kitchens Shape Our Local Foodscape
Forever Green Initiative at the U of M: Rethinking Minnesota’s Amber Waves of Grain
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It Starts With the Soil: Hart Country Meat’s Grass Fed Beef
Jessica and Tony Heiden, along with Tony’s parents, lead the current generations working side by side to raise their herd on healthy pastureland without the use of implanted hormones. Their cattle are finished on hay and corn grown on the farm.
A Hustle of Love: X2 Pastries Bakes Their Favorites for You
St. Paul's X2 Pastries is a “hustle of love” according to Xiong Xiong. “We get to bake for ourselves, the products we think are the most delicious and delightful, and we then share it with all of you.”
Mushrooms Powered by the Sun: Fiddlehead Knob Farm’s Sustainable Path Forward
On a rise in southern Minnesota that Rachel Davis’ ancestors called Poverty Knob, Kalvin, Rachel and their three young children raise a myriad of mushrooms at their certified organic ten acre solar- powered farm.
Mochuelo by Elsa: Magical Owls of Fun, Wisdom, Arts, and Healing
Meet Elsa Sanchez of Mochuelo by Elsa. Learning to sew and creating whimsical and wise owls brought Elsa happiness and healing.
True Northwoods Barbecue: Baptism River Barbecue’s Northwoods Style
“We call it ‘true Northwoods Barbecue’ since much of its flavor is due to the products that we are able to find in this region. You truly cannot get this combination anywhere else!” shares Dan. “This is the taste of the boreal forest of Minnesota’s North Shore.”
I Went Organic Because of the Soil: Jack Hedin of Featherstone Farm
Do you know Featherstone Farm’s two secrets to nutritious organic vegetables for their CSA community and wholesale customers?
