Dear Dr. Watts, Recently, I see that many processed foods contain soy, sometimes in large amounts. I don’t eat a lot of processed foods, but cold cereals are still on my menu. However, I do make my own granola. Can you address the nutritional issues of foods with soy? Debra, your question is an important… Read More →
With the temperatures dropping, weekend entertaining gets cozy and moves indoors. But don’t worry, this doesn’t have to mean keeping tabs on all four burners and the bar while guests arrive. These do-ahead recipes free you up to enjoy a cocktail and conversation while still pulling off a meal to remember. A do-it-yourself bruschetta bar… Read More →
In all its long history, the school lunch has never really been known for culinary excellence. Tater tot casserole, mystery meat, cold canned fruit-these are the commonly conjured images of our country’s cafeterias. But to be fair, the National School Lunch Program, which provides free or reduced-price lunches to 31 million kids every day, has… Read More →
Is organic milk really better for you? Late last year, the Internet erupted with the news of a Washington State University study claiming added nutritional benefits in organic milk as compared to conventional. This was the long- awaited silver bullet for the organic food movement, which has historically lacked substantial scientific evidence to back up… Read More →
Bob’s Red Mill sorghum grain – Whole grain and gluten-free, sorghum is high in unsaturated fats, protein, fiber, and antioxidants. It has a hearty, chewy texture similar to wheat berries. 24 oz. $3.99 Neat meaty alternative – Shelf-stable, soy-free meat alternative made of pecans, garbanzos, GF oats and GF corn. Just add water and eggs… Read More →
by Danelle Rydel, Store Manager The store manager position is new for The Wedge as well as for me. Since taking the position last winter, I have immersed myself in all the departments to understand what really makes our co-op tick. I have focused on not just spending time with department managers but also with… Read More →
By Jess Pierce Director of Brand Marketing Notice something different? This newsletter probably looks a bit bare to you. This is not a mistake but intentional, as we have some exciting news to share. Beginning in March, The Wedge will be updating its brand and logo, on everything from the signage in the store to… Read More →
By Andrew Silbernagel, Meat and Seafood Department In fulfilling the mission to have staff tour vendors, we recently visited Kadejan Farms in Glenwood, Minn. Kadejan Farms supplies our store with most of the poultry we sell, chicken and of course, turkey for the holidays. We loaded up two 15-passenger vans with staff from the Deli… Read More →
Candidates were asked to list their occupation and education, and to write a short essay in which they answer these questions: Why do you believe members should choose you to represent them? In what areas should the board be putting its attention in the next five years? What else, if anything, would you like to… Read More →
