Ebb and Flow at CPW (Or, why things get busy in the winter in the warehouse business) We already know that Cooperative Partners Warehouse (CPW) plays a singularly pivotal role in helping create a local food system here in the Twin Cities. They are instrumental in helping many farmers get to market and keeping co-ops… Read More →
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 →
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 →
Dear Dr. Watts, I am 63 and have been taking vitamins and working out four to fi ve times a week but feel like maybe I am overtaking vitamins. Sometimes after a hard workout, I have leg pains after a hard work out and do not sleep well. I would like to know what vitamins… 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 →
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 →
By Megan Molteni Communications Coordinator With Elizabeth Archerd retiring after such a long and impressive tenure, the size of the metaphorical shoes she has left behind to be filled is nothing short of considerable. In fact, it will take several people to fill them. As a part of this new team assembled to carry on… Read More →
2014 Wedgeshare Grants Available Call for Applications The Wedge is soliciting grant applications from organizations that work for sustainable development through environment, health, wellness, food agriculture, or cooperative-related activities. If you work for or know of any organizations that fit one or more of these criteria, we encourage you to let them know that the… 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 →
