Farm to Fork Stories: Meet Your Farmer, Tony Root

We have neglected the truth that a good farmer is a craftsman of the highest order, a kind of artist.”   ~ Wendell Berry

It is my pleasure to introduce you to Farmer Tony Root (Anthony Schaden is his family name).  If you’ve dined at any of the 9 marvelous restaurants within the Bartmann Group this summer, you’ve more than likely experienced the outcome of Tony’s endeavors.  Tony is the farmer in charge of planting, growing and harvesting the bountiful produce exclusively for this restaurant group.  Kim Bartmann leases a 1 acre plot at Riverbend Farm* in Delano, MN and Tony skillfully tends to all of it.  Tony works with the chef’s to coordinate the distribution of the produce to all of these establishments during the summer/fall months.  Kim Bartmann and her team have created a true farm-to-table framework that has been scaled to meet their demand.  Continue reading Farm to Fork Stories: Meet Your Farmer, Tony Root

The Tiny Diner Permaculture Garden: A Sustainable Urban Oasis In Minneapolis

“We will continue to create a new world – seed by seed, person by person, community by community – until this planet is embraced in a circle of resurgent life and resurgent love”  ~ Vandana Shiva (Indian Scholar, Environmental Activist, Food Sovereignty Advocate)

The permaculture garden project at the Tiny Diner is 6 years old.  From the vast array of edible plants, to rain water re-use, to the pollinator gardens and solar panels, the Tiny Diner garden is the quintessential example of the concept of resurgent life.  The meaning of resurgent is “to rise again” and every season the Tiny Diner garden does so with fervor.  It is used to generate energy, nourish customers, share knowledge and build community in the most eco-friendly and sustainable ways possible.

This urban permaculture garden was Kim Bartmann’s vision. Kim is a chef & restaurateur, a positive change agent and a sustainability leader in every sense of the word.  She is a two time James Beard Award semi-finalist and self described “instigator”. She has made significant and inspiring contributions in all areas of sustainablity within the restaurant industry and in the communities that her businesses are located in.  There are 9 restaurants in the Bartmann Group portfolio and all of them have sustainable measures built into their day to day operations.  The Tiny Diner is an amazing representation of the abundant returns that are possible in a small, urban garden space.

Continue reading The Tiny Diner Permaculture Garden: A Sustainable Urban Oasis In Minneapolis

Welcome To The Ultimate Minnesota Fish Fry

“Fishing is much more than fish.  It is the great occasion when we may return to the simplicity of our forefathers”  ~ Herbert Hoover

Hello from the land of 10,000 Lakes!  Growing up, I spent a lot of quality time fishing with my father and grandfather on our annual summer outings to lakes and cabins throughout the state.  Those memories are so precious!  Regretfully, I haven’t been fishing in many years.  It’s lucky for us that we have incredible friends, Anne and Wayne Minske, who happen to be phenomenal anglers.  Last week John and I were invited to their home for a viewing party and the ultimate fish fry.  The scents and flavors of the walleye and northern wafting from the fryer brought me right back to my Minnesota childhood.

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Grape To Glass Sustainability Stories in Monterey County: Scheid Vineyards & District 7 Wines

“We don’t have to engage in grand, heroic actions to participate in the process of change. Small acts, multiplied by millions of people, can transform the world”  ~ Howard Zinn

Farm to fork…Ocean to fork…and vineyard to glass.  We cast our votes in favor of the planet one bite, one sip at a time. Which is why I am thrilled to be able to share the sustainability story of Scheid Family Wines and District 7 Wines

District 7 Wines is just one of the many distinctive labels included in the Scheid Family Wines portfolio. The vineyards are located in Monterey County in California.

“Al Scheid first saw untapped potential in Monterey County in 1972 when the wine region was in its infancy. What started as a grape growing operation that sold 100% of its production to other wineries today has evolved into a grapes-to-glass family business that crafts authentic and elegant wines.  ~ Scheid Family Wines Website

Continue reading Grape To Glass Sustainability Stories in Monterey County: Scheid Vineyards & District 7 Wines

Farm to Fork Sustainability: The Story Of Skuna Bay Salmon

“If there is magic on this planet, it is contained in water”  ~ Loren Eiseley

Recently I had the pleasure of speaking with Jeanine Siemens of Skuna Bay/Grieg Seafood.  Skuna Bay is owned by Grieg Seafood and is the premium seafood product that Grieg Seafood produces. I had the good fortune to meet Jeanine at the Women Chef’s and Restaurateurs conference, held in Minneapolis this past April.  I attended a panel discussion called: Skuna Bay From Farm To Table: The Complete Breakdown.  This was a fascinating and informational session where Jeanine talked about the important work that Skuna Bay is doing to impact the seafood world. Jeanine is dedicated to the craft of  raising farmed salmon.  She is a specialist in her field and was one of the first females to enter this profession.  Jeanine shared the Skuna Bay story and then partnered with Chef and butcher Erika Nakamura to demonstrate how to properly filet (break down sushi style) a gorgeous Skuna Bay salmon. 

 

Following a wonderful post-conference phone conversation with Jeanine, I also had the opportunity to talk with Dean Trethewey, production director of Grieg Seafoods.  Like Jeanine, he has been in the industry for a very long time, 25 years to be exact.  Dean worked on commercial boats prior to this role. In his role as production director he oversees all of the certifications and regulations for Skuna Bay.  He looks after all of the sea sites and supports the farmers to make sure they have all that they need to do the job of growing healthy salmon.  Dean noticed many years ago that the wild salmon industry was beginning to struggle and was excited about being a part of an aquaculture business that took pressure off of those wild stocks. 

Continue reading Farm to Fork Sustainability: The Story Of Skuna Bay Salmon

Flavors Of The Season: Angel Food Cake, Strawberries & Rosé

Happy Wednesday everyone!  Today I’m doing something a little different and I think you will really enjoy it.  I have been invited to create a guest post for the Pairs Well With… Blog. I am thrilled to be able to share the recipe that I designed for this collaboration as well as to introduce you to my fellow blogger Carin, the author of Pairs Well With…  She has traveled to nine of the world’s most notable wine regions, sipping and sampling her way around the globe.

Continue reading Flavors Of The Season: Angel Food Cake, Strawberries & Rosé

Where to Eat & Drink In And Around Minneapolis During The NCAA MEN’S Final Four Basketball Tournament

“Basketball isn’t just a sport. It’s an art, one that must be mastered to succeed”

~ Stephen Curry

Happy Final Four week everyone! Welcome to the glorious city of Minneapolis!

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It’s an exciting time to be here as we are once again hosting a major sporting event.  In February of 2018 the Super Bowl came to town.  This weekend basketball will reign supreme.   Continue reading Where to Eat & Drink In And Around Minneapolis During The NCAA MEN’S Final Four Basketball Tournament