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 →
Glenn county, California is nestled upon the valley floor between the Mendocino national forest to the west and the Sierra Nevada mountains to the east. Like much of the rest of the Sacramento Valley, this area is primarily agricultural, with almond and walnut plantations dominating the landscape. But if you wind your way up a ribbon of… Read More →
In October 2015, the U.S. Department of Agriculture (USDA) and the Environmental Protection Agency (EPA) jointly announced our nation’s first food-waste-reduction goal: a 50 percent decrease in food waste sent to landfills by 2030. This will be no easy feat. Based on the EPA’s numbers, nearly 18 million tons of food waste will need to… Read More →
Whole Grain Milling Co. Welcome, Minnesota Doug and Lin Hilgendorf live on 480 acres just north of Welcome, Minn., a 20-minute drive from the Iowa border. Their fertile land and unique devotion to sustainable farming practices have allowed them to remain small but viable, even as their neighbors turned to fertilizers and pesticides and their… Read More →
Catherine Eckert can remember the exact moment she “crossed over.” She and her partner Stephen Trojahn were living on an island off the coast of South Carolina, near a resort where they both worked. Catherine was cooking one of her mother’s recipes for a dinner party that night, and she realized she was short a… Read More →
The mid-May sun beats down on Josh Belanger’s 7th-graders as they match up kale and broccoli plants with a map of the new raised beds on Beth El Synagogue’s south lawn in St. Louis Park. They coax lettuces and tomato starts out of their pots, gently separating the roots and tucking them upright into the… Read More →
Wedge Co-op Catering with Online Ordering Tashi at the Wedge Table How did you get into the catering business? What did you do before you started working at the Wedge? My family has always been very into cooking (my mom owned a bakery in our hometown of Alexandria), so choosing to work with food was… 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 →
The Wedge Board of Directors is pleased to report that in the past year The Wedge continued to do very well. The loyalty and support of our members and the commitment of our dedicated and highly skilled staff continue to make The Wedge a national model among co-ops. Our commitment to remain connected to the… Read More →
by Linda Halley, Farm Manager Gardens of Eagan (GOE) Farm is making an exciting transition. As we wind up the last few months of our five-year lease on the Diffley farm, we are in full swing just down the road, building a packing shed and tractor garage on farmland The Wedge purchased this past winter.… Read More →
