Minnesota Foodshed

The story of a farmer and an entrepreneur collaborating to unite common goals for a robust regional marketplace.

Important takeaways from chefs and retail owners about selling locally grown products in the wholesale market.

Learning how to break into the wholesale market can be a challenging task for many farmers. Ben Doherty, co-owner of Open Hands Farm, shares how their farm began to sell wholesale.

Brenda Langton learned through her years of experience as chef owner of Cafe Brenda and Spoonriver how to successfully navigate her relationships with farmers.

Within six years of starting Iron Shoe Farm, Carla Mertz went from growing and raising food almost exclusively for her family to selling to over forty restaurants. How did she do it?

This is the story of how the trusted relationship between Farmer Greg Reynolds and Mike Phillips of Red Table Meats led to the creation of Mike’s popular Boldog salami.

How you spend your food dollars makes a difference.