A Walkthrough By Kristi Pluimer, Project Director The first phase of the Lyndale remodel project is the exterior work and is currently underway. This consists of replacing damaged brick and mortar, recaulking the windows, removing old signage and staining the building. Interior construction phases are slated to start in late January or early February 2016.… 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 →
When it comes to fruit, autumn has more on offer than just apples. The persimmon is a shiny, heart-shaped fruit the color of pumpkins with aromatic whispers of cinnamon and spice. It’s the perfect seasonal food, provided you know what to do with it. The first thing you have to know about persimmons is there… Read More →
All of us here at the Wedge feel fortunate to be a part of such an outstanding community. Our staff has vast knowledge about our store, the products we carry and the people who created them. Our owners are the reason we exist and they are vital to building our local food system. Together, we… 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 →
With the temperatures dropping, weekend entertaining gets cozy and moves indoors. But don’t worry, this doesn’t have to mean keeping tabs on all four burners and the bar while guests arrive. These do-ahead recipes free you up to enjoy a cocktail and conversation while still pulling off a meal to remember. A do-it-yourself bruschetta bar… Read More →
At 11:00 p.m., when many of you are getting ready for bed, the Wedge Bakehouse team is just starting their day. The Wedge is the only co-op in the Twin Cities with an on-site bakehouse and a team of night-owl bakers with an appreciation for Old World methods and a flair for contemporary tastes. We… Read More →
How do I cook with that? For Many People, The Term “Ancient Grains” Conjures Up The Imagery Of Hardship: mills and grindstones and brow sweat and open flame. And yes, they may be a bit more complicated than their more modern counterparts, but the time it takes to figure them out is well worth your… Read More →
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 →
by Danelle Rydel, Store Manager The store manager position is new for The Wedge as well as for me. Since taking the position last winter, I have immersed myself in all the departments to understand what really makes our co-op tick. I have focused on not just spending time with department managers but also with… Read More →
