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 →
At 11:00 p.m., when many of you are getting ready for bed, the Wedge Bakehouse team is just starting their day. The Wedge is the only co-op in the Twin Cities with an on-site bakehouse and a team of night-owl bakers with an appreciation for Old World methods and a flair for contemporary tastes. We… Read More →
Hoch Orchard La Crescent, Minn. Growing up, Jackie Hoch never imagined the life of a farmer for herself. From a small town, her dreams were of high-rising glowing skylines, not the intermittent flicker of firefly backsides. She went to school to study biology and chemistry, became a medical technician, and worked her way up to… 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 →
Three things you probably didn’t know about the fruit of summer— watermelon! Like all fruits, they naturally have seeds. But that doesn’t mean that seedless watermelons are genetically modified—they’re actually hybrids that have been carefully bred to be incapable of producing seeds. They’re kind of the mules of the melon world. And those little white… Read More →
Make your own ricotta cheese Ricotta is Italian for “to cook again,” and traditionally it’s made by heating the whey byproduct of another cheese, like mozzarella. But you can also make it at home with readily available ingredients and just a few simple steps. INGREDIENTS 3 cups whole milk (the fresher the better, as it… Read More →
Wedge kitchen supervisor Michael Paynic is also the talented photographer and food stylist behind most of this newsletter’s images. Here are a few more things you might not know about him. There’s a rumor that you have quite the prop collection, is that true? I probably have 600 or more, but it’s an ongoing thing,… Read More →
On the day we visit Jason Amundsen at his farm, it’s two degrees below zero and blindingly bright. The late February sun shatters off mountains of snow left by the most recent blizzard. And since his hens possess more sense than people usually afford members of the poultry family, they had thought better of venturing… Read More →
1. Megafood with Matt’s Vitamin C Megafood with Matt’s Vitamin C This vitamin C is sourced from hand-picked Uncle Matt’s organic oranges. 30 ct $18.99 90 ct $34.79 Currently on sale for $27.79, while supplies last. 2. All Good Lips Tinted Lip Balms Tinted with the earth’s natural minerals to create six different hues and… Read More →
