The owners of Linden Hills and Wedge Co-ops voted in record numbers in favor to consolidate our two businesses. Eastside Food Co-op will remain independent. While slightly over half of their votes were in favor of the consolidation, they did not reach the two-thirds majority needed to move forward. We are honored and excited that… Read More →
from our fiscal year of July 1, 2015 to June 30, 2016 You probably know that the Wedge donates a lot of food, money and time to various organizations in our community, but most don’t realize how much. When the Wedge’s annual net income is about $200,000, it puts it into perspective how generously the… Read More →
It’s fall. And that means teetering on the tightrope-balancing work and school and music lessons and sports practices and Friday night date nights and weekends in the apple orchards with grandparents. How does one eat well when always on the go? The secret is simple: mise en place. With a bit of planning and a… Read More →
From the Share – Fall 2016 newsletter This ready-to-eat, quick meal wonder gets a big flavor boost from the smoking process. It comes to us from Everett’s Fisheries and is a lean protein option for any night of the week. What to look for: You can find it pre-packed in the cases in front of… Read More →
From the Share – Fall 2016 newsletter Always opting for fish filets means you’re missing out on some serious flavor. Whole fish have a gelatin-rich backbone and skin to seal in moisture, producing sweet-tasting flesh with a cushiony texture. And at the Wedge, we bring you local Star Prairie trout raised right here in Minnesota!… Read More →
From the Share – Fall 2016 newsletter Most people are used to getting their turkey breast presliced and sandwich-ready. But it’s actually a great cut of meat to cook with because it’s super lean and cooks up quicker than in-bone options. It’s as easy to prepare as skinless boneless chicken breasts, but even easier on… Read More →
From the Share – Fall 2016 newsletter The tenderloin (not to be confused with the loin) is the muscle that runs alongside the backbone of the pig. It is a very lean cut of meat, with a similar fat content to skinless, boneless chicken breasts. What to look for: Long thin cut; also goes by… Read More →
From the The Share – Fall 2016 newsletter Pork belly is from the same cut off the hog as bacon, so depending on the fat content the flavor will either be more like bacon (fattier), or more like a pork chop (leaner). It can be purchased in both the sliced and slab form, just ask… Read More →
From the Share – Fall 2016 newsletter Oxtail comes from the tail of a cow or steer. The bones in the meat contain lots of marrow, which lend a richness to recipes and carries many health benefits. Used frequently in Italian and Korean cuisines. Curries are perfect for low-heat, slow cooking. It helps all the… Read More →
