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Food Science Slice: Corned Beef
Corned: to preserve meat with salt. The term comes from an old word for “kernel,” because the salt people used resembled kernels of wheat. It’s been in the Oxford English Dictionary since 888 A.D. But corned beef, the highlight of almost any St. Patrick’s Day celebration in America, isn’t the national dish of Ireland; on… Read More →
Healthy Planet
In January, U.S. government officials released the new 2015-2020 Dietary Guidelines for Americans (DGAs), a set of national nutrition standards that guide food labeling, school lunch menus and public nutrition programs. The guidelines, which are revised every five years, are based on evolving nutrition science, and serve as the government’s official advice on how we… Read More →
Phase 1 Remodel
“First and foremost, I want to express my enthusiasm for being back at The Wedge during this exciting remodel of our Lyndale store. After one year away, it is so thrilling for me to return to our store in the role of Grocery Manager. The remodel progresses more each day, and the well-planned changes are… Read More →
5 Questions
The Wedge’s Meat and Seafood department is kind of a big deal. It was the first meat department in America to be certified organic. And every day the people behind the counter keep carrying forward that torch of excellence, bringing locally raised, sustainable, humane choices to our owners. Manager Aaron Nytroe has been here 17… Read More →
Wedge Remodel
A Walkthrough By Kristi Pluimer, Project Director The first phase of the Lyndale remodel project is the exterior work and is currently underway. This consists of replacing damaged brick and mortar, recaulking the windows, removing old signage and staining the building. Interior construction phases are slated to start in late January or early February 2016.… Read More →
Wedge Basics
All of us here at the Wedge feel fortunate to be a part of such an outstanding community. Our staff has vast knowledge about our store, the products we carry and the people who created them. Our owners are the reason we exist and they are vital to building our local food system. Together, we… Read More →
Wedge Coop Retail Store
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 →
Refresh Brand And Logo
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 →
A Visit To Kadejan Farms
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 →