Red Table Meat Co makes dry-cured salami right here in Northeast Minneapolis! Their award-winning charcuterie is meticulously crafted, built on traditional European methods and strong relationships with local heritage hog farmers.
Baker’s Field produces fresh flour and naturally leavened, artisanal bread from the Food Building in Northeast Minneapolis. They stone-mill single-origin whole grains sourced directly from organic and sustainable grain farmers in the upper Midwest.
Maazah Chutney is a small-batch, gourmet goes-with-anything condiment, made by two daughters and inspired by their mom. In 2014, they started making small batches of their mom’s Magic Green Sauce and shortly after, named it “Maazah” meaning “flavor” in Farsi.
Originally a dairy farmer, Sherman Schueler shifted into meat production after learning more about the benefits of grass-based diet for cattle. Sherman leans on his background in grass seed sales to build a lush system in which to raise cattle. He raises low-line Angus on grass and baled hay all year long.
Mississippi Mushrooms is a certified Organic mushroom farm in the Minneapolis Upper Harbor Terminal complex on the banks of the Mississippi river. Their growing process recycles locally sourced waste materials like sawdust and spent brewer’s grain, without the use of any synthetic or toxic chemicals. Substrate materials are inoculated with fungi in a specially designed clean-room and transferred to climate controlled growing chambers for year-round production of mushrooms and compost.
The Spark-Y Urban Ag Lab is a commercial-scale aquaponics system and learning lab with over 1,300 square feet of indoor growing space. The Urban Agriculture Lab sells sustainable, youth-grown produce and microgreens to support their mission of youth empowerment.
Roasted in Silver Lake, Minnesota, Folly Coffee prides itself on ethically sourced single-origin coffee and environmentally conscious local production. The coffee is roasted in a refurbished Diedrich IR-12 from the 1980s, and the roasting facility achieves a zero-carbon footprint through the use of solar and geothermal energy.
Farmstead artisan sheep cheese. Made by hand in Nerstrand, MN.
Among the first farmstead sheep milk cheesemakers, Shepherd’s Way began crafting and marketing its first cheese, Friesago in 1998. A second cheese, Shepherd’s Hope was introduced in 1999 and the sought-after Big Woods Blue was added in 2003. Hidden Falls, Shepherd’s Ricotta, Morcella are more recent additions, made in smaller batches.