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 →
Amidst all the cuts to the food stamp program and the reshuffling of crop subsidies to insurance payments, the organic movement somehow managed to quietly score some serious cash. After four years of congressional deadlock, at long last we have a Farm Bill. Standing in front of a tractor and other farm equipment at Michigan… 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 →
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 →
Dear Fellow Member-Owners, At our annual membership meeting in October, Wedge management and the board of directors outlined our upcoming expansion/remodeling campaign and explained how it would affect our patronage refunds this year and for the next few years, as well as how members could support the co-op’s expansion through investment in our C-share stock… Read More →
Tell Minnesota candidates: Support my right to know what’s in my food! We have a right to know what’s in our food. In poll after poll, public support for labeling GMOs tops 90 percent. GMOs are linked to health problems. Animal studies have linked genetically engineered (GE) foods to allergies, cancers, immune system disorders and… Read More →
By Josh Resnik, CEO The Wedge Co-op is excited to announce the location of our new commissary kitchen and market café at 2412 Nicollet Ave. S.—along Minneapolis’ well-known “Eat Street.” The real estate transaction is scheduled to close in mid-January with a planned opening in late 2014. The building is less than a mile away… Read More →
by Tom Rodmyre, Warehouse Manager I am pleased to report that union negotiations with our employees were conducted in a positive, productive way. We finished the settlement within seven months of the union vote, and the contract offer was accepted by our employees. We achieved total sales of $19,617,470 this year (including sales to The… Read More →
