Snow days. They’re coming. The howling, pounding white-outs that blanket the streets and lock up the city in a frozen stalemate. And when they come, there’s only one thing to do: stay in and get cozy. So what do you cook when the weather won’t let you leave the house for 48 hours (or you… Read More →
It happens every year. You want a thin, crispy cookie; your kids like theirs thick and chewy. Grandma prefers soft and cakey. What is a home baker to do? Use this handy guide to knowing the role of each commonly used ingredient in the texture and shape of cookies. Apply these rules to your favorite… 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 →
In 2002, Gerhard Riautschnig had been in America for nearly 10 years. In that time, he had discovered the joys of stacked avocado burgers, midday Indian lunch buffets and counter-service sushi bars. But there was one thing missing from his culinary life-the home-cured meats of his childhood in rural Austria. He isn’t sure whether he… Read More →
Last fall, Wedge owners voted on how to allocate WedgeShare funds to various nonprofits throughout theTwin Cities. Grants were awarded to The Aliveness Project, Appetite for Change, Compatible Technology International, Farmers’ Legal Action Group, Midtown Farmers Market, Open Arms of Minnesota, Shared Ground Farmers’ Cooperative, and Tree Trust. See below for an update from a… Read More →
Co-op is community. Our Change Matters program seeks to exemplify our mission, generating and donating thousands of dollars to local nonprofit organizations. For more than 40 years, Change Matters has partnered with organizations doing remarkable things—from building community gardens and feeding families in need, to bringing fresh, local produce into local classrooms. Our commitment supports…
For sisters Kylene (Ky) and Mel Guse, fermentation isn’t a fad, it’s just a fact of everyday life. “We’ve always been people who eat bread and cheese and chocolate, drink coffee, wine and beer,” says Ky. “All of these are products of fermentation, so it’s funny to us to see it having a bit of… Read More →
If you’ve ever attempted gluten-free baking, you may have felt more like you were conjuring some kind of alchemical sorcery than making a batch of muffins. Gluten, it turns out is a mysterious, magical mistress, and imitating its properties takes the work of multiple products. This can all be very confusing-all the starches, gums and… Read More →
Fern is the person who makes sure you have all your favorite tempehs, pastas, gluten-free crackers, and anything else that falls in refrigerated, frozen, bulk, bread or packaged grocery at the Wedge. She’s also helped bring local treasures to our shelves, like duck eggs from Living the Dream and fermented foods from Angelica’s Garden. But… Read More →
There’s something about winter that makes you crave comfort. And in the comfort category, few meals can top the combination of melted cheese and perfectly toasted bread. Not to mention that the grilled cheese is one of the easiest (and cheapest!) sandwiches to make at home. It’s the perfect lunch on a chilly day; or… Read More →
