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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.”
Plastic Potential: Emma Crutcher’s Cool Trash Workshop
For Emma Crutcher of Cool Trash in South Minneapolis other people’s trash is literally her treasure. Emma discovered the Precious Plastic project, which was founded in 2013. This project hosts a suite of open source plans to build machines to recycle plastic on a small scale. “This movement challenges us to think about plastic as a valuable resource for building and creating,” explained Emma.
It Starts With the Soil: Hart Country Meat’s Grass Fed Beef
That education piece allows Jessica to be a representative and advocate of agriculture. “I especially want people to know that each cut of beef, each pound of hamburger is a long time in the making.” Your hamburger patty starts with the soil. The better the soil conditions, the more nutritionally dense the corn, grasses, and hay that feed the cattle.
North Circle Seeds is Seeding a More Diverse Food System
North Circle Seeds Farm in Vergas, Minnesota cultivates dozens of organic seeds for gardens and farms throughout the upper Midwest. Led by Zachary Paige, North Circle Seeds (NCS) commits daily to creating an ecologically diverse, equitable, and inclusive food system. “We are a small company focused on adapting seeds to our area and stewarding different varieties that other companies don’t carry,” states Rachael Roisum, a longtime volunteer at the farm.
Stories Matter: Meet the Minnesota Makers
Minnesota’s people are what make this state an amazing place to be. Minnesota’s people have built and celebrate strong community ties. Diversity is a virtue, an asset that makes the way we live richer.
Wind in their Sails: A Sustainable Journey with the Vanilla Bean Project
Few people think of vanilla as an agricultural product. “For a lot of consumers, vanilla is simply a bottle that they take off the shelf,” explains Sara. “When I first did sampling at local co-ops, I was surprised by how many shoppers had never thought about the origin of their vanilla. They never thought about where it came from, how we make it and why that matters. Few people realize that there’s a seasonality to vanilla. The international market opens at a specific time. The fruit is not always available.”
