Our Community Partners
Hunger Relief Partners
Chefs and Restaurants
Farmers and Producers
Chef Lucas Food
My story starts in a hospital, about a year ago, as I was recovering from Hodgkin’s Lymphoma. While in the hospital I watched the Food Network TV and the movie Chef and thought food trucks were cool. When I got to pick my Make-A-Wish, I asked to work with food trucks to give back to all the people who helped me. I thought kicking cancer was a big deal, but it turns out, the really big deal is getting to help others. That’s why my family and I started Chef Lucas Food with the goal to “do good with food.” To learn more, visit www.cheflucasfood.com. We are partnering with Local Crate to help us further our mission to bring meals to families battling pediatric cancer. I know that food is love and it can be part of the healing process.
Second Harvest Heartland
Our mission is simple - to end hunger through community partnerships. With support from generous individuals and corporations, and our network of partner agencies, we help over 530,000 food insecure people each year.
At FINNEGANS, we’re all about making a difference. That’s why it is our mission to create sustainable change for those affected by hunger through profits from FINNEGANS Irish Amber and FINNEGANS Blonde Ale, and other innovative products and events.
Fig + Farro
Fig + Farro is a plant-based restaurant with a mission to fight climate change. A vegan diet has a 70% lower carbon footprint than a traditional meat meal and uses 80% less water. They encourage people to eat less meat while enjoying delicious, plant-based comfort food with big flavors from around the world. Their staff are climate activists and have been involved in bringing plant-based meals to Minneapolis Public Schools, speaking at campuses about food and global warming, and were a part of a business delegation at the United Nations Conference on Climate Change (COP24).
Chef Jose Alarcon
Chef Jose Alarcon hails from Morelos, Mexico where food was always an important part of his tight-knit family. When he was 18, Jose moved to the United States and landed his first job as a dishwasher. With determination and tenacity, Alarcon continued to take on new opportunities in the industry while learning and refining his skills, which helped the self-taught chef rise through the ranks of the culinary scene. Today, Alarcon is the chef behind two Northeast Minneapolis restaurants – Centro and Popol Vuh. Inspired by his Mexican heritage, Centro is a place to gather over street tacos or pitchers of margaritas. Popol Vuh is a 2019 James Beard Award semifinalist for Best New Restaurant. The establishment focuses on quality ingredients, raw wood fire, and refined but simple preparations with the seasons, letting Chef Alarcon’s travels through Mexico guide the menu.
Chef Ann Kim
Ann Kim is the Chef/owner of three award-winning Minneapolis restaurants: Pizzeria Lola, Hello Pizza, and Young Joni. A Korean immigrant, she credits her culinary palate to helping her mother and grandmother at an early age make traditional staples such as fermented bean paste and kimchi. She's most beloved for her critically acclaimed pizzas and creative take on Korean flavors. In 2018 she was a James Beard Awards finalist for Young Joni in the category of “Best Chef Midwest.” Ann Kim’s food has turned heads both locally and nationally.
Chef Tim McKee
Winner of the 2009 James Beard Award for Best Chef Midwest, Chef Tim McKee is one of the most recognized and respected chefs throughout the Upper Midwest. In addition to the praise he's garnered for his newest St. Paul outpost, Octo Fish Bar, he's also earned critical acclaim for his past projects, most notably La Belle Vie. His talents have reaped well-earned praise from a wide range of regional and national food critics as well as his peers. His food style features intense flavors that are, "balanced and presented in measured portions that compel the diner to savor each taste in turn."
Chef Zoe Schor- Split Rail- Chicago, IL
Zoe Schor brings an eclectic, yet approachable, perspective to every element of her first restaurant. Her restaurant experience includes time at Craft, Beso and Thomas Keller’s Bouchon in Los Angeles; she is proudest of her time as the Executive Chef at DMK Restaurants’ Ada St in Chicago. She is incredibly excited to bring her passion for the hospitality industry to the neighborhood she lives in.
Originally from Canada, Ryan Brosseau moved to Chicago in 2010 to pursue his passion for cooking. Ryan is the Chef at upcoming French-Mediterranean restaurant Le Sud, located in the Roscoe Village of Chicago. Ever since he started cooking, Chef Ryan has always had a passion for pickling, preserving, whole animal butchery and bread baking. His food strives to celebrate old traditions from around the globe by using precise techniques and local ingredients. Because he believes that food culture is a crucial part of our history, Chef Ryan aims to present flavors that are both familiar and innovative.
Mel & Ky Guse- GYST, Minneapolis MN .
The fermentation bar celebrates the benefits of preservation in food and beverage. Fermentation creates diverse tastes, health benefits, and food sustainability. They practice fermentation by producing specialty products and recipes to offer a menu centered around both local and global fermented food and beverage pairings. Some of the many fermented items we serve are wine, beer, cheese, chocolate, salami, kombucha, kimchi, sauerkraut, kvass, shrubs, and traditional pickles!
Carrie & Lisa- Chef Shack, Minneapolis, MN.
Carrie and Lisa of Chef Shack food trucks and restaurants are 2017 James Beard nominee semi finalists for “Best Chef Midwest”. These well traveled chefs have cuisine focused studies in France, Spain, Asia, India, South American and New York City. Both cooking with Michelin starred chefs such as Daniel Humm, Jean Georges, Gray Kunz. Later coming back to the midwest where they are known as the “Godmothers of food trucks in the North” with their iconic red trucks. Carrie and Lisa focus on crafting memorable flavor experiences and being champions and mentors to all Women in Hospitality. Carrie and Lisa love a good adventurous trip abroad, a simple recipe and sharing their meals with their costumers!
Chef Joe Hatch-Surisook
Joe’s Thai culinary experience was initiated in his family's kitchens in Bangkok and later in Chicago. He learned traditional techniques and careful balancing of flavors by observing and participating in the preparation of family meals. In September 2008, he and his wife Holly opened Sen Yai, Sen Lek, their critically acclaimed Thai restaurant in North Minneapolis. Joe has also worked at the much beloved former Chet's Taverna and Nicollet Island Inn, where he developed his baking talents. In addition, Joe spent three summers preparing and selling artisan breads and pastries at the Northeast Minneapolis Farmers' Market on University Ave. Frejas Breads was a Sat. morning all-family commitment, fondly named for his two children (Freya & Jasper).
Chef Gavin Kaysen
Gavin gravitates most toward traditional Heartland dishes—the kind he grew up eating and cooking in Minnesota with his grandma. The chef refined his dexterity in contemporary American fine dining by dedicating time to some of the world’s best restaurants. Later to realize, "there is nothing quite like the frenetic and fleeting seasonality of the upper Midwest to inspire a soulful cook." For Chef Gavin Kaysen, an old soul at heart, this idea beckoned him back home to Minneapolis to open Spoon and Stable restaurant in the North Loop neighborhood in fall 2014.
Erik Sather – Lowry Hill Meats
Erik is the owner of Lowry Hill Meats in Minneapolis. He started his connection to good food early in life—growing up on a hog farm in Southern Minnesota. Through years of cooking in some of Minneapolis' best restaurants, Erik continued his passion for connecting to the source of his ingredients, and being as much a part of the process as possible. Now at Lowry Hill he dedicates his time to being the neighborhood butcher shop, busy with fun menu items, new meats and cooking classes.
Chef JD Fratze – Bar Brigade & Chef Camp
JD Fratzke was born in Winona, MN and has been part of the Twin Cities restaurant community since 1992. He is the Chef and General Manager of Bar Brigade as well as Director of Culinary Operations for Republic Seven Corners, Red River Kitchen and Delicata. He and his kitchen teams are active in promotion and fundraising for many local charitable and activist organizations including Share Our Strength, Second Harvest Heartland and The MN Animal Humane Society. In 2016 JD was presented with the Charlie Award for Outstanding Chef by the greater MN restaurant community.
Chef Yia Vang
Yia Vang is the proprietor of the pop-up restaurant Union Kitchen. He was born in a refugee camp in Thailand and his father and mother moved their family to the US in 1988. While working in some of the foremost kitchens of Minneapolis (including Nighthawks, Borough, and Spoon and Stable) he began to find his own voice in showcasing Hmong food. His belief is that Hmong isn’t a kind of food but it’s a philosophy of food. Hmong food is not defined by its product. It’s defined by its process. He believes that the melding of many cultures plays a role in the cultural DNA of the Hmong people.
Alan Bergo – Executive Chef of Lucia’s – Minneapolis, MN
Chef Alan Bergo is a Midwestern native, spending his time between Willmar Minnesota and his family’s five-generation farm. He worked his way up through kitchens the old fashioned way, most notably Sous Chef to Lenny Russo at St. Paul’s Heartland and Executive Chef of the Salt Cellar in St. Paul before taking the reigns at Minneapolis farm-to-table cornerstone Lucia's in 2016. He’s best known for his writing and cooking with wild-harvested Midwestern ingredients that he shares on his website Forager | Chef: a dedication to wild food, seasonal cooking and food industry life.
Lindsey of Nourish Move Love – Health, Fitness, & Food Blogger
Lindsey is a fitness-loving, green veggie obsessed, group fitness instructor, and blogger with a goal of helping women create a lifestyle and body they love through her blog, nourishmovelove.com. She calls Minneapolis home with her husband Tim and is your basic fit girl turned fit mom with the recent birth of her son, Brody.
Erica Strait -Chef/Owner of Foxy Falafel
South Dakota farm gal Erica Strait left the state to study at New York City’s Institute for Integrative Nutrition and its Natural Gourmet Institute, guided by her interest in food and nutrition. After cooking in the professional kitchens of New York she returned to the Midwest. Strait found herself missing the falafel she craved in New York, so she did what anyone with the know-how would do: she created her own version. Throw in Strait’s affection for street food, and you have Foxy Falafel, which for the last few years has been serving falafel and more at her restaurant and two food trucks around the Twin Cities.
Dan Tobias-Kotyk & Perspectives
Dan Tobias-Kotyk is a graduate from St. Cloud State University in Social Studies/Secondary Education. He also is a self proclaimed “foodie” and licensed teacher. In 1998 when Perspectives launched their Kids Cafe program Dan was hired to run the kitchen and forever to be called Chef Dan. Under Chef Dan’s direction, as well a licensed nutritional consultant, Kids Cafe has grown into a five day/week 12 month/year nutritional program that serves over 15,000 healthy meals/snacks each year to at-risk students in grades K-8 that live in St. Louis Park.
Chef Jon Wipfli – Minnesota Spoon
Jon Wipfli is a Midwest native dedicated to cooking with local and sustainable ingredients. As graduate of the French Culinary Institute of New York, he has traveled the country developing an extensive cooking repertoire. After over decade of cooking in notable restaurants such as; The Bachelor Farmer, Marlow and Sons and Cookshop, he decided it was time for a change and Jon moved into different fields within the food industry including catering, working with local businesses, authorship and feeding people small scale environments.” He is also the resident Chef for Growler Magizine.
Chef Jorge Guzman
“Jorge Guzman wants to make one thing clear: Minnesota can hold its own on the culinary front. “We know how to cook,” says the executive chef. The rest of the country is taking note. This year, Guzman was a semifinalist for a James Beard Award, and his leadership earned Surly a coveted spot on Food & Wine’s 2016 Restaurants of the Year list.” (Time.com)
Chef Jamie Malone
Jamie Malone grew up cooking and baking breads with her Dad in St. Paul, Minnesota. Before receiving her culinary degree from Le Cordon Bleu, Chef Malone traveled and studied extensively in Hong Kong, Singapore, Vietnam and Europe, immersing herself in each region’s cuisine. After working for Chef Tim Mckee at the highly lauded La Belle Vie in Minneapolis, Malone gained national attention and earned a place as a semifinalist for James Beard Award Foundation “Rising Star Chef” of the Year for 2013 and “Best Chef Midwest” of the year for 2014. In 2013, Malone was named one of Food and Wine Magazines “Best New Chefs.” She had recently taken over the Grand Cafe in Minneapolis!
Chef Chris Uhrich of Mucci’s Italian
Born and raised in Richfield, MN. Chris attended culinary school at Art Institutes International and past experience includes: Corner Table, and The Strip Club Meat and Fish. Chris is currently Chef/Owner of Mucci’s Italian. “At Mucci’s, we serve what I call, Rustic Grandma Italian. Really wholesome, stick-to-your-ribs pizza and pasta. We also serve doughnuts on weekend mornings.” Mucci’s opened in February of 2016 and Eater Minneapolis just named them the Restaurant of the Year. In his free time, he loves spending time with his wife Amy and daughter Audrey.
Chef Nathan Sartain
Chef Sartain is currently the culinary arts program director for St. Paul College. He is a certified executive chef and certified culinary educator who has worked in all aspects of the food industry. Chef Sartain believes chefs have the ability to affect change in the conventional food system and is passionate about public health, and sustainable fare. Here at Local Crate we are very excited about working with Chef Sartain.
Chef John Sugimura – PinKU
John Sugimura and Xiaoteng Huang have created something awesome in Northeast Minneapolis. Bringing Japanese street food to the masses with the freshest ingredients and hand crafted, simple menu items. PinKU’s bento style offerings make it easy to share one of everything with your friends, creating a real community atmosphere around each dish.
Chef Lucas & Chef Auggie
My story starts in a hospital, about a year ago, as I was recovering from Hodgkin’s Lymphoma. While in the hospital I watched the Food Network TV and the movie Chef and thought food trucks were cool. When I got to pick my Make-A-Wish, I asked to work with food trucks to give back to all the people who helped me. I thought kicking cancer was a big deal, but it turns out, the really big deal is getting to help others. That’s why my family and I started Chef Lucas Food with the goal to “do good with food.” To learn more, visit www.cheflucasfood.com. We are partnering with Local Crate to help us further our mission to bring meals to families battling pediatric cancer. I know that food is love and it can be part of the healing process. Also, I am lucky enough to learn from very experienced chefs such as Chef Auggie, from Le Cordon Bleu, whom has helped me create our recipes. Thanks!
Peter Campbell – Red Wagon Pizza Co.
It started in New Jersey, grew in Detroit, and came to life in Minnesota. Peter Campbell and his wife Jacquie Campbell have been running Red Wagon as a part- time passion project for a few years, building a fan-base from their regular perch at The Linden Hills Farmer’s Market. In addition to pizzas, Red Wagon serves 36 beers on tap and offers an eclectic list of 20 moderately-priced wines by the glass. They also serve a rotating array of wood-fired skillets, single-dish creations featuring signature ingredients like house-made sausages and Stickney Hill cheeses.
Janene Holig – Hot Indian
Executive Chef of Hot Indian Janene is a well traveled and, no pun intended, seasoned chef. She spent a good part of her career developing her parents hunting lodge into a weekend restartaunt destination. Although she made this very sucessful she wanted to return to the twin cities which is when she was introduced to Amol Dixit and Hot Indian was born. She is now heavliy involved in growing the business and the Hot Indian brand.
Craig Johnson – Prairie Dogs
Prairie Dogs Hot Dogs and Handcrafted Sausage is a brand new way to serve and eat encased meat. The Twin Cities have always been bratwurst towns, but Prairie Dogs is taking the simple hot dog and sausage to new levels of craftsmanship and flavor. We're taking an approach to hot dogs that elevates the simple sandwich of ball park and backyard days with ingredients and flavors usually reserved for small Chef driven bistros and fine dining restaurants. Our handcrafted sausages are all made in house with locally raised meats and garnished with artisan cheeses and farmer's market provisions.
The Copper Hen is a Farm-to-Table Cakery & Kitchen located in Minneapolis, Minnesota. We make everything from scratch and source as many ingredients as possible from local farms and businesses.
Stephanie A. Meyer – Freshtart.com
A home cook, photographer, recipe developer, and culinary motivator who uses whole, nutrient-dense foods to pull together fast, flavorful meals found on her blog www.freshtart.com. She is an active supporter of managing food allergies/sensitivities, autoimmune disease, weight gain, chronic disease through cooking, education and food awareness. She is also responsible for bringing us Twin Cities Chefs Table, which highlights local foods, restaurants, and chefs.
Daniel Klein – The Perennial Plate
Daniel’s culinary education brought him to Spain, France, England, India and New York, where he has worked and trained at top Michelin starred restaurants such as Craft, Bouchon, and The Fat Duck. After graduating from NYU, Daniel also pursued a career in film. Daniel is an Emmy nominated producer, and a 2013 & 2014 James Beard Award winner and the founder of The Perennial Plate which is an online weekly documentary series dedicated to socially responsible and adventurous eating. www.theperennialplate.com
At Beyond Meat®, we believe there is a better way to feed the planet. Our mission is to create The Future of Protein® - delicious plant-based burgers, sausage, ground meat, and more -- made from simple plant-based ingredients without GMOs, soy, or gluten. By shifting the protein at the center of the plate to plant-based meat, we are creating one savory solution that's better for human health and the environment, no sacrifice required.
The Good Life
Based out of Ramsey Country, The Good Life aims to create the highest quality peanut and almond butters. Their promise to stay away from the oils, fillings, and additives usually found in commercial nut butters, will make you fall in love with what peanut butter should taste like, peanuts. Their ingredient statement is clean and their commitment to using the highest quality ingredients, admirable.
The folks at Living Greens are dreamers. And even more importantly, they're doers. Headquartered in the Minnesota heartland where crops only grow a few months each year—they knew they could find a better way. Aeroponics is a revolutionary, indoor vertical farming approach that allows Living Greens to grow fresh greens and herbs 365 days a year—even when fields are scorched by heat or temperatures plummet below zero. Their farm gives Midwesterners access to fresh greens year-round. They envision a day that no matter where you live in the U.S., 365-day greens grown near you are a reality for all. Changing the world for the better starts with one person, one bite and one Living Greens salad at a time.
Korean culture has never been more popular in the United States, yet after growing up on mom’s homemade Korean cooking, KC realized how hard it was to find quality Korean food and sauces after moving to Minnesota. This is where K-Mama Sauce comes in. Sweet, rich & spicy, this authentic, vegan Korean sauce adds a delicious kick to appetizers, salads, soups, and entrees of any style. It’s Seoul for your food!
Artisan Naan Bakery
Food52 is a place where home cooks and food lovers come together to eat thoughtfully and live joyfully. Stop by Food52.com anytime to enjoy tips and recipes, and shop a hand-picked collection of items for your kitchen, home and life.
Chef Yia Vang and his mother, Paj Her Vaj are the partners behind the amazing red curry paste in this dish. Yia was born in a refugee camp in Thailand and his father and mother moved their family to the US in 1988. While working in some of the foremost kitchens of Minneapolis he began to find his own voice in showcasing Hmong food. Their belief is that Hmong isn't a kind of food but it's a philosophy of food and that the melding of many cultures plays a role in the cultural DNA of the Hmong people.
Kalona SuperNatural comes to you from Kalona, Iowa, a small Amish and Mennonite farming community in the heartland of America. To honor your commitment to a healthy household and planet, we work with small family farms to bring you delicious, certified organic dairy from pasture-grazed cows. And we deliver our products to you in the most natural state possible. You'll taste the difference. We keep things simple, so you can, too.
Recognizing that the market for artisan Indian flavors was short on quality and creativity, Chef & Founder Amar Singh created Spicemode to help home cooks of any skill level make high quality, flavorful, healthy Indian-inspired food more easily. Handmade in small batches with our signature blend of fresh aromatics and whole spices, our sauces and seasonings are an enjoyable way to cook global cuisine and freshen up your favorite recipes with ease. Real people are behind Spicemode products. A healthy portion of love, soul and dedication goes into each small batch we produce.
Sift Gluten Free
Sift is a bakery in Minneapolis specializing in gluten-free and celiac-friendly goods.
Vegan East is a vegan bakery located in downtown White Bear Lake, Minnesota. We create vegan cakes, cupcakes, cookies, muffins, rolls and cheesecakes, with several gluten-free options.
The idea was simple. North Minneapolis teenagers needed a safe and engaging place to spend their time. The streets offered young people crime, violence and gang involvement, but one woman, Sister Jean Thuerauf decided to offer North Minneapolis teens something different. Something special. She saw the need to engage the neighborhood’s young people in educational and empowering activities. So Sister Jean started inviting the community’s teenagers into her kitchen for help with schoolwork and to learn to bake cookies. It didn’t take long for there to be more teenagers than there was room in her tiny kitchen! Something had to be done. In 1988, Sister Jean’s vision for a safe, secure, creative and engaging space for North Minneapolis’ youth was formalized and registered as Cookie Cart, a 501(c)(3) nonprofit. The first storefront was started on Emerson Avenue, and then in 1996 Cookie Cart settled into its current location on West Broadway Avenue, right in the heart of North Minneapolis.
Ommie bars are made with clean nutrition dense ingredients that are wholesome and delicious. Just look at our short ingredient label: dried fruits and seeds. No fillers like oats or flours, no added sugars, no dates, no chalky tasting protein powders. All our bars are heart-crafted by hand by our small family business in Minnesota.
Boetje’s Stone Ground Mustard
Boetje's Mustard is a national-favorite. Beginning in 1889, Fred Boetje began making stoneground Dutch mustard in his garage in Rock Island, Illinois. Using the same recipe today of water, mustard seed, sugar, salt and distilled vinegar, Boetje's tops all mustard sales in the local retail market. It even outsells the big three-French's, Kraft and Plochman-by 7 to 1. In a survey by Illinois Magazine published in its July 2002 issue, Boetje's was voted to be the "Best Illinois food product" in Northern Illinois. Most recently Boetje's Mustard won the 15th annual World Wide Mustard Festival in the Coarse Grained Mustard grouping.
Twin Organics is a certified organic vegetable farm run by brothers Jacob and Andrew Helling. Twin Organics' first belief is in cultivating healthy soil and using sustainable farming practices. They start by growing high quality plants in their greenhouses which are eventually transplanted to rich, organic soil that has been carefully cultivated over multiple growing seasons. This ensures Twin Organics' produce is premium quality. Since 2014, Twin Organics is your source for local, certified organic vegetables that have been grown and harvested with care.
LocalFolks Foods – Sheridan, IN
LocalFolks Foods is proud to produce a variety of wholesome natural foods that capture the flavorful abundance of America’s Midwest farm region. Our ingredients are harvested at their peak of ripeness to bring you the delicious “Flavor of the Midwest.” We are committed to providing the best of our country’s heartland bounty to your table year-round.
Talking Farm – Skokie, IL
Talking Farm aims to provide education, example and hands on experience to members of the community to expand the awareness, importance, and availability of food grown sustainably.
Second Spring Farm – Cedar, MI
Second Spring Farm is a certified organic vegetable farm located between Traverse City and Cedar, Michigan on the beautiful Leelanau peninsula. In addition to 30 acres of organic vegetables, the farm also raises free-range eggs and pastured pork. Founded in 2008, the farm strives to produce some of the most delicious, nutritious, and beautiful vegetables in northern Michigan. We pride ourselves on the quality and flavors that keep our devoted customers coming back every season.
Cedar Ridge Farm – Elgin, IA
Upton’s Naturals is an independently owned natural foods company with a focus on meat alternatives and vegan values since opening in 2006. Dedicated to simplicity and the use of real, recognizable ingredients. The company’s founder Daniel Staackmann pioneered flavored, wheat-based seitan and has now launched the first-to-market seasoned and ready-to-eat jackfruit in the United States.
Heritage Prairie Farm – Elburn, IL
Without vegetables, the vision of our farm would not be possible. Growing fresh, natural veggies have been apart of our very earliest history. Heritage Prairie Farm became USDA Certified Organic in 2014 and we are proud to further incorporate our organic vegetables into every aspect of the farm. From Farm Dinners to weddings, the seasonal growth of each vegetable is a major part of our customized event planning. Although our farming space may seem small, we employ the Eliot Coleman methods to maximize our low acreage into a four-season, high production farm. When visiting our Certified Organic Farm, you may notice that our greenhouses actually move from time to time. Don’t worry! Using these movable greenhouses is just another way to maximize the land’s efficiency for an even more sustainable local food. Throughout the year we produce a wide variety of delicious veggies. Most are seasonal vegetables, as well as heirloom veggies. But we also grow specialty produce year-round in heated greenhouses.
Urban Belly – Chicago, IL
Chicago Chef Bill Kim’s first formal kitchen duty was to roast and grind sesame seeds with a mortar and pestle, but it was enough to entice him into a career in cuisine. Already a grinding expert, the Seoul transplant, who emigrated at 7, got his formal training at the School of Culinary Arts at Kendall College. Little did he know he’d be spending the next 15 years working in some of the top French and Asian restaurants across the country, including Ciboulette in Atlanta and Charlie Trotter’s. There, he was eventually promoted to sous chef, followed by a year as sous chef at Trio. Hungry for more knowledge and experience, Kim took a position as executive sous chef at Susanna Foo’s eponymous Philadelphia restaurant, spent a year at Bouley Bakery, and opened the Inn at Blueberry Hill in Massachusetts as executive chef.
HERE Foods – Chicago, IL
HERE Foods has a goal.... to bring people closer to their food by making locally sourced and locally produced food that nourishes the body and our planet. All of their products support Midwestern farmers, the local workforce, and the neighborhood grocer who chooses to source close to home.
River Valley Ranch and Kitchens – Burlington, WI
River Valley Ranch and Kitchens grow a wide variety of vegetables every year, including heirloom tomatoes, shallots, onions, garlic, asparagus, broccoli, basil, and so much more. They never use any chemicals on the Farm, and haven't for 40 years, so you can trust that their vegetables are truly clean.
Meyer Farms – Wauconda, IL
Meyer Farms is established as one of the oldest certified family-run farms in Illinois. Founder Vern Meyer is an innovator of local, fresh, organic herbs and produce. With over 80 acres of Illinois farmland dedicated to the growth of organics, customers can always be confident you are only receiving the freshest quality.
PrairiErth Farm – Atlanta, IL
PrairiErth is a 300 acre USDA Certified Organic family farm located in Atlanta, Illinois. They raise a diverse selection of vegetables, garden plants, fruit, cows, heritage breed pigs, chickens for eggs, and grains. Their farm is centered around the idea of diversity, soil health and lasting relationships with our community.
Country View Dairy
The Rapson Family Dairy farm planted roots in the scenic rolling hills of Northeast Iowa back in 2002 to preserve the family legacy in the dairy industry. Their yogurt is all-natural, minimally processed and you can pronounce the few ingredients that are on the label. Their Greek yogurt is made by keeping the liquid whey in and adding a milk protein concentrate to increase the proteins and make the yogurt thicker. It is always non-homogenized, which means each cup will have a natural cream-top layer adding to the richness of each spoonful.
Marcoot Jersey Creamery – Greenville, IL
A seventh-generation family-owned Jersey dairy farm in Greenville, Illinois. Their family is passionate about the quality of our farm, our milk, and our products, and we are pleased to share that passion with you and your family. They handcraft only the highest-quality artisan and farmstead cheeses, and many other products.
Our 15 acre glasshouse is located just outside of Chicagoland in Rochelle, IL. Nearly 30 feet high and covering over 14 football fields, the structure uses diffused glass and radiated heat, keeping our tomatoes at a perfect temperature to create great tasting tomatoes year-round.
Isadore Nut Co.- St. Paul, MN
At Isadore Nut Company they are passionate about your health and happiness. They source the highest quality ingredients from people, not big corporations, because sourcing locally and sustainably is a big part of what they do. High protein, low sugar is most important to us because they know we feel better eating real food. They know you'll enjoy eating the these delicious snacks: the challenge is not eating the whole bag. But there's nothing in bad in there, so go ahead, indulge.
Ancient Indian Spices- St Paul, MN
Urban Organics is working to fix a broken food system one delicious meal at a time. The concept is simple. Local equals fresh. Fresh equals nutritious. Nutritious equals healthy, for people and community. The process is equally simple. Urban Organics farms with aquaponics, where fish and plants help each other grow. We’re making it happen right now in Saint Paul at the former Hamm’s Brewery. Our mission is to inspire a better food system for the people, by the people.
Caldo Foods – St. Paul, MN
Caldo Foods is a small Minnesota vendor crafting small batches of its flagship product, harissa. The Caldo team was disappointed in the harissa products found in specialty shops and grocers and so their journey began. Traveling around the world to source the perfect blend of chili peppers, grinding them with the perfect amounts of garlic and spices. After creating the perfect harissa, Caldo has continued it journey with other dips and spreads to expand its offereing.
Wildly Organic – Silver Bay, MN
Wildly Organic is an independent source for wholesome organic foods and other natural foods and products. Like you, they care deeply about food, where it comes from, and how it’s made. The products are carefully sourced and prepared for exceptional nutrition, flavor, and quality. The founders moved their family to the pristine wilderness of northern Minnesota in search of a better life. They studied organic food and nutrition and built relationships with growers and suppliers who shared their values.
Sister’s Mezze – St. Paul, MN
Sisters’ Mezze hummus was born in the kitchen of Palwasha “Paula” Gharwal, an Afghan-American with over 30 years of experience as a chef of delicious Afghan cuisine. The company is family owned and operated with a collective mission to share Paula’s gourmet recipes the way she serves it in her own home. Paula’s homemade hummus remains true to its roots – a commitment to authenticity, health, freshness and quality.
Taking Stock – St. Paul, MN
Taking Stock Foods is based in St. Paul and specializes in bone and vegan broths that are good enough to drink! Our products are made from simple recipes that allow the high quality of ingredients to speak for themselves. Learn more about drinking broth at our broth bars, featured at farmer's markets this summer, and on our website. Check them out at www.takingstockfoods.com
Surrender Salmon – Minneapolis, MN
Surrender Salmon is a family- and fisherman-owned small business located in Minneapolis, MN. The Niver Family runs the fishing vessel called Surrender, and fishes and fishes the world’s largest sustainable wild Sockeye Salmon fishery in Bristol Bay, AK.
Burnett Dairy Cooperative
Unlike mass-produced cheeses, Burnett Dairy cheese comes from a family farm community in Grantsburg, Wisconsin, where they take extreme pride in every aspect of cheese making starting from the ground up. Burnett Dairy Farm delivers exceptional craftsmanship, passion and elevates the everyday cheese experience with inspired quality and inventive flavors. All cheeses are natural, fresh, and made with pride.
True Dough – St. Paul, MN
True Dough's products are 100% certified USDA Organic and their wholesome ingredients are locally sourced from the Midwest as much as possible. They don't use any additives or preservatives, that's why you'll find their products in the freezer section. Instead of using artificial chemicals, they give their dough the time it needs to fully ferment and rise. This results in superior flavor and texture that is unmatched in any other store bought pizza dough product.
Serious Jam – St. Paul, MN
Serious Jam is a small business based out of Saint Paul, Minnesota. Heidi Skoog, owner and chef is seriously committed to hand making quality jam, with quality ingredients, one batch at a time.
Stickney Hill Dairy – Cold Spring, MN
Stickney Hill Dairy is a world leader in goat milk products offering one of the most comprehensive supplies of goat milk products. Their professional approach and customer orientation provides an awesome local supplier and product.
Cherry Tree House Mushrooms – Minneapolis, MN
Started in several south Minneapolis backyards, Cherry Tree House Mushrooms quickly grew into a successful business selling mushrooms and mushroom kits throughout the Twin Cities. CTHM are certified organic and are grown on sustainable harvested logs. Log grown mushrooms provide a superior product and help reduce carbon emissions by commercial mushroom farming.
Rebel Soil – Litchfield, MN
Rebel Soil grows food free of harmful pesticides, herbicides or fertilizers. Their practices rebel against the ugly, dominant, far-reaching methods of modern agriculture. There is a way to grow food with regard to the natural world and each season they strive to do just that.
InHarvest – Bemidji, MN
InHarvest’ story began in the northern Minnesota town of Bemidji. Surrounded by pristine lakes and pine forests, a local couple started the little company in 1978. Wild rice was their primary product because it grows abundantly in the shallow lakes and rivers of northern Minnesota. The name InHarvest reflects the spirit and heritage involved in the harvest of the wild rice grains. We love using InHarvest for its superior product and awesome story.
Nordic Creamery – Westby, WI
Nordic Creamery is making some of the finest gourmet, artisan cheese and butter. They handcraft each small batch and their cheese is “Certified Naturally Grown. This means they don’t give their cows or goats any hormones such as rBGH and they don’t add artificial ingredients. Nordic Cremery cows are grass feed in open pastures during the summer and feed a mostly grass hay diet during the winter as well.
Triple Crown BBQ Sauce
Triple Crown BBQ Sauce is an award winning BBQ sauce from Northeast Minneapolis. It has a rich, complex flavor and happens to vegan!
Beginning in an 800 square foot storefront, Holy Land found a niche as a Middle Eastern Deli, Bakery and Grocery. They make fresh breads, hummus, and falafel and have a full line of catering options. Holy Land is a family-run operation that has helped transform Northeast Minneapolis into what the neighborhood it is today. Holy Land distributes its products to many local stores and co-ops throughout the Twin Cities, greater Minnesota, and has even expanded business to neighboring states. Though business continues to grow, the family remains committed to the original idea of providing quality food with friendly family atmosphere.
York Farm – Hutchinson, MN
York Farm produces organically grown fruits for Hutchinson, Minnesota, and the surrounding communities. Their main crops are strawberries, table grapes, pears, and apples. The farm has been in the family since 1971 and they have been growing produce since 2009.
Rochdale Farms is a cooperative project dedicated to helping small-scale farmers and farmer cooperatives market their hand-crafted products, grow sustainably, and support local communities. From farm to table, we have an infrastructure in place to help small to medium size producers and farmers grow their small-scale family farms by bringing artisan cheese, hand-rolled butter and non-homogenized, cream-top yogurts to market.
The Herbivorous Butcher – Minneapolis, MN
Super small-batch ALL VEGAN meat-free meats and cheeses made with natural ingredients and prepared by a brother & sister team.
Hmong American Farmers Association (HAFA) – St. Paul, MN
Hmong American farmers occupy a unique place in the history of Minnesota’s local foods movement. Since Hmong refugees began resettling from Laos and Thailand to Minnesota in the 1970s as political refugees after the Vietnam War, many families have relied on their agricultural heritage to make a living growing produce and flowers for local farmers markets. We are dedicated to advancing the prosperity of Hmong farmers through cooperative endeavors, capacity building and advocacy. HAFA was started and is led by family farmers. Organizing is in our DNA.
Isabel Street Heat
Dumpling & Strand – Minneapolis, MN
Exceptionally curious noodles. That’s what the Noodlers at Dumpling & Strand seek in every single batch of their fresh-made (never dried!) noodles. Newly launched, these Twin Cities noodlers, Jeff and Kelly, are bringing innovation to noodles; from shapes to technique to ingredients. We’re excited to work with Dumpling & Strand to create fresh new recipes using their fresh new pasta.
Fierce Ferments is dedicated to sourcing ingredients from small-scale, local growers who use organic and sustainable soil-building practices. Their raw vegetable ferments are made in small batches and cultured for two to four weeks using the traditional method of lacto-fermentation, which preserves nutrients, protects from spoilage, renders vegetables more digestible and provides an array of probiotics.
Poplar Hill Dairy Farm – Scandia, MN
We are Minnesota's oldest Grade A dairy goat farm. We offer many services and products including a great selection of goat cheese, fresh goat milk, goat milk soap, guided farm tours and dairy goats for sale.
Larry Schultz Organic Farm
Larry Schultz Organic Farm’s animals have always enjoyed a cage free, free-range environment and have never received antibiotics or hormones. The Schultz family has maintained their farm’s organic integrity throughout four generations near Owatonna, MN. Organic is a way of life and we strive to supply the highest quality egg possible. You will be able to taste the difference.
Salad Girl – Willernie, MN
The Salad Girl Organic Salad Dressing Company believes that eating fresh, organic goodness benefits us individually, communally, and environmentally. They are committed to bringing healthy, safe, and tasty organic products to our tables.
Ferndale Market – Cannon Falls, MN
Lindsey Bomgren – Nourish Move Love
Sunrise Flour Mill – North Branch, MN
Modern wheat is very different from the wheat our ancestors ate. The developments in grain have made it difficult for some people to digest, but that doesn't necessarily mean they need to change to a gluten-free diet. If you've experienced negative health effects as the result of gluten intolerance, but miss your morning toast or favorite dessert, Sunrise Flour Mill's Heritage Flour products may be the answer. These superior stone-ground flours aren't just for those who experience problems with gluten. Many people use Heritage Wheat because it truly tastes like wheat and results in delicious pastries, breads, pasta and pizza.
Forest Mushroom Company – St. Joesph, MN
Forest Mushrooms is a family-owned business nestled in the woods and hills of Central Minnesota. Since their start in 1985 they have grown and distributed edible (cultivated fresh, harvested wild and dried) specialty mushrooms. They grow fresh oyster (Pleurotus) and shiitake (Lentinus) mushrooms, and offer a full line of other specialty mushrooms. Their production facilities are located near St. Joseph, Minnesota, 75 miles northwest of Minneapolis.
Velvet Bees – St. Paul, MN
- Handcrafted in small batches to ensure quality.
- Natural! Just five ingredients: Honey, butter, heavy cream, cane sugar, natural vanilla – no preservatives! And only 20 calories per teaspoon.
- A dairy product, so please refrigerate.
- Produced under license by the Minnesota Department of Agriculture.
José and Noemi opened La Perla in 1999. José Payan Sr., a native of the Mexican state of Morelos, came from a family with a passion for fresh tortillas. José’s mother had always dreamed of owning her own tortilla factory. They dreamed of owning their own business someday, but what kind of business would it be? One day it dawned on José that there was nowhere to get fresh tortillas in the north, and immediately it made sense to realize his mother’s dream, and share their family tradition that a meal isn’t a meal without a tortilla.
Minnesota Nice Spice – Minneapolis, MN
At Minnesota Nice Spice, we carefully select certified organic herbs and spices and handcraft 16 blends using our own recipes for unique seasoning blends that emphasize natural health properties, like antioxidants, to add a little spice and lots of flavor to your healthy lifestyle.
Organic Valley Farms
It all started in 1988. We were a handful of Midwest family farmers and we were fed up with the state of American agriculture. Family farms were going extinct.We were on a mission to change the way people think about food. We set high organic standards for ourselves—standards that eventually served as framework for the USDA’s organic rules. Now, after 30 years in business, we continue to produce some of the highest quality organic dairy, vegetables, soy and eggs. But our mission to create a healthier future never ends.
Harmony Valley Farm
Grass Run Farms – Dorchester, IA
Grass Run Farms is a collaboration of family farms produced throughout America’s Heartland, producing the most nutritious and delicious 100% grass-fed beef. Our farmers and ranchers raise cattle the way generations before them raised cattle. We use affidavits to trace animals back to the pastures and farms where they were raised. Free to roam and graze and never given antibiotics, hormones, or growth promotants, Grass Run Farms beef is wholesome, lean, and full of antioxidant vitamins and minerals. Our animals never receive antibiotics or added growth hormones and receive a 100% vegetarian diet.
Sunrise Creative Gourmet – Hibbing, MN
Sunrise began in 1913 in Hibbing, MN, by the Forti family specializing in pastas, ethnic specialties and bakery products, and a wide variety of Minnesota made items.
Hidden Stream Farms
Hidden Stream Farm is a small family farm located near Elgin, MN. We raise grass-fed beef, all natural pork, and pasture chickens on sunshine, grass, and fresh air the way nature intended.
Prairie Dogs – Minneapolis, MN
Prairie Dogs Hot Dogs and Handcrafted Sausage is a brand new way to serve and eat encased meat. The Twin Cities have always been bratwurst towns, but Prairie Dogs is taking the simple hot dog and sausage to new levels of craftsmanship and flavor.
Hugh’s Gardens is a certified organic produce marketing business located in Halstad, MN. Hugh’s Gardens works with organic producers around the Red River Valley to market their produce directly to nearby restaurants and supermarkets and to distributors in Minneapolis/St. Paul. The mission of Hugh’s Gardens is simple: to utilize sustainable practices throughout our entire operation; to promote a strong local economy; and to encourage consumers to invest in their health.
Horner’s Corner – Boyceville, WI
Horner's Corner is a maple syrup operation, with apples and pears available in season. We're located about 8 miles north of Boyceville, WI, and have been making maple syrup (even when it was just in pans on a wood fire) for over 25 years. The work starts sometime in January, when Steve and his partners, Sam and Mike, start tapping the trees. The sap flows when the daytime temperature reaches above 32 degrees and nighttime temperatures fall below freezing. Around these parts, we expect the sap to start flowing sometime in early March. Typically, the season then runs about 4-5 weeks. Last year, they took 30,000 gallons of sap and turned it into maple syrup.
The Fish Guys – Minneapolis, MN
The Fish Guys, Inc., was founded in 1993 with the desire to source the freshest and widest variety of seafood from around the globe and deliver it locally to customers who understand and appreciate uncompromising quality. With this aim, we quickly became the Midwest's premier wholesale supplier of fresh and frozen seafood. And, we did it by demonstrating respect at every step. From our choice of fishing and farming partners and meticulous whole-fish processing to our stringent sustainability practices and unwavering customer-centric service, we treat our people, our product, our process, our environment and our customers with the utmost respect. We can't imagine doing business any other way.
Prairie Hollow Farms – Elgin, MN
Prairie Hollow was started in 1986 which is when they converted to organic dairy production and In 1998, the family garden was expanded and the first CSA shares were sold. In 2000, a cheese plant was built and in 2005, the entire operation was moved to Elgin, MN and the process of converting the land to organic, grass-based dairy production was begun. In 2008, vegetable production was re-established and a season extending greenhouse was added to provide fresh vegetables throughout the winter months. Prairie Hollow Farms is run by Pam Benike and her sons, Isaiah and Jonathan, and her daughter Bethany.
Red Table Meat Co. – Minneapolis, MN
Rooted in local farms and grounded in Northeast Minneapolis, “No Surrender” is the maxim that guides this small company. Red Table Meat Co. buys whole pigs from small, sustainable farms and collaborates with farmers to honor the pig from farrow and feed to humane slaughter. With unmatched freshness and exceptional quality in each bite, this studied craft results in a subtle and refined salumi that is immensely shareable. Red Table promises, simply: Good Meat Here.