Bob’s Red Mill sorghum grain – Whole grain and gluten-free, sorghum is high in unsaturated fats, protein, fiber, and antioxidants. It has a hearty, chewy texture similar to wheat berries. 24 oz. $3.99 Neat meaty alternative – Shelf-stable, soy-free meat alternative made of pecans, garbanzos, GF oats and GF corn. Just add water and eggs… 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 →
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 →
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 →
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 →
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 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 →
