Woman Owned

Isadore Nut Co is named after Tasya’s grandfather, who was an early advocate for organic foods all the way back in the 1950s and believed that “food is medicine.” Tasya has remained loyal to her grandfather’s wisdom, ensuring that all of Isadore Nut Co's snack mixes are vegan, gluten-free and sourced sustainably.

Redhead Creamery currently produces 14 varieties of artisan cheese in addition to a drinkable yogurt and bottling cream line milk. Alise is the head cheesemaker and her husband Lucas is the head distiller. “Lucas and I make a good team,” smiles Alise. “I’ve always been fascinated with how things are made. I always want to learn more or figure out what’s not working, how to make things better. Lucas is very good at writing, researching grants, and sorting through the regulations we need to follow.”

The Olberdings bought a neglected piece of farmland in Alexandria. Removing the decaying farm equipment and taking care of the land itself allowed them to establish their award-winning garlic crop.

Bridget O’Boyle wants to nourish the world, one soothing bowl of soup at a time, through her Minneapolis small business Oh Soup! and as a partner chef with eQuality.

Since 2022, all of CannonBelles' cheeses come to life at their Cannon Falls plant. They produce 800-1000 pounds of cheese a week, using milk from the fifth generation Otte Family’s Square Deal Dairy in nearby Randolph.

Liza Maya and Sylvia Williams combine art and science to celebrate the flavors of the Black Diaspora in Soul Grain, their gluten-free granola. The Sweet Potato Casserole was their first recipe.