LOCAL FEAST! Volume 8

Vol.8 FREE

Read online at local-feast.org/magazine

PLANT POWER SOLAR POWER PEOPLE POWER local-feast.org

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Farmers, what if we told you that you could get twice as much out of your land through agriculture and energy generation?

At OneEnergy Renewables, we partner with farmers to combine agriculture and solar power on the same land—often referred to as dual-use solar or agrivoltaics. Dual use means dual income, and agrivoltaics can benefit communities and ecosystems through local food and energy production. Additionally, farmers are paid for vegetation management services provided by farming on solar projects, regardless of whether they own the land. Currently, OneEnergy has solar projects that include sheep grazing, herb farming, and beekeeping, and we are always looking to add to this list.

We handle the solar so you can keep farming.

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www.oneenergyrenewables.com/ land-stewardship

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vegetation@oneenergyrenewables.com

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RAW PET FOOD

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TABLE of CONTENTS

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16 Farming with the Sun

25 Year Round Local Food

39 Funding the Future of Food

22 People's Choice

FEAST!

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28 Plant Protein Power

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Farmland Access

52 Hot Off the Pass

Last Call

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Welcome to Volume Eight!

Publisher:

FEAST

LOCAL FOODS NETWORK

Editor: Marlene Petersen Managing Editor: Elena Gutierrez Byrne Creative Director: Brett Olson Contributing Writers: Elena Gutierrez Byrne Catie DeMets Beth Dooley Hannah Lewis Marlene Petersen Michelle Sharp Executive Director: Jan Joannides

For eight years, we've shared the triumphs and challenges farmers and foodmakers experience in bringing more local food to our tables. We've celebrated programs, innovations, and advocates—whose astounding work and relentless dedication has made all the difference to producers, eaters and communities. Sadly, this past July, the local foods movement lost a great friend in the passing of Melvin Giles.

Known for his peace bubbles and peace poles, he worked tirelessly to ensure everyone has fair access to healthy, local food. He did that in countless ways, including delivering Marlene Petersen and Melvin Giles farm-fresh produce to early care centers, founding the Peace Sanctuary Garden in St. Paul (an oasis of fresh, organic foods and flowers) and helping establish the Urban Farm and Garden Alliance–a collaboration of community gardens that promote reconciliation, social and environmental justice, peace and healing through the cultivation and sharing of food. We are so grateful to Melvin for all he's done for local foods and know his work will live on through the people and projects he inspired.

If you're looking to become a local food advocate yourself, join us at the FEAST! Local Foods Marketplace, Saturday, November 1. You'll meet up to 100 Midwest makers and have the opportunity to try before you buy the best in local foods. Preview this year’s festival in our special Marketplace section, page 16-23.

This issue also showcases agrivoltaics—the integration of solar power and agriculture (p. 8), explores the role grants play in supporting food businesses (p.39), and highlights techniques farmers use to get more fresh, local produce on our tables in the heart of winter (p. 25). Our cover story delves into the power of plant-based foods and how they benefit human and planetary health (p.28).

Cover: Paula Foreman, owner of Encore Farm near Stillwater, Minn., grows a variety of heirloom dried beans. Read more about her and the benefits of plant-based foods on p. 28. Find Encore Farms at the Mill In our recurring series Hot Off the Pass, you’ll get to know a bakery in Minnesota, a private chef City Farmers Market in Minneapolis or at in Iowa, and a distillery in Wisconsin (p.45). Finally, Last Call highlights Far North—America’s Encore Farm, Home of Heirloom Beans. only certified Bee-Friendly Farm Distillery—where they grow all the grain used in their fine Photography by Tiffany Alexandria of spirits (p.52). he Countryside, 2637 27th Ave. S., Suite 17, Minneapolis, MN 55406 CHOO-CHOO-ca-CHEW www.local-feast.com

Story suggestions? Comments? Contact us: Editor, Local FEAST! Magazine 312 Center Street East Hammond, MN 55991 editor@local-feast.org

Partners,

Premier Partners

Thanks for being a local foods fan! We look forward to celebrating the abundance our region has to offer in Rochester, Saturday November 1!

Warmest regards, The FEAST! Local Foods Network Diamond Sponsor

Gold Sponsors

Silver Sponsors

Cooking Demo Sponsors

Sponsors & Friends of

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Bronze Sponsors Andy’s Liquor MN 97.5 Naturally MN

Friends of FEAST! CLA Urban Farm and Garden Alliance

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Healing Communities continued on page 9 local-feast.org

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Solar Symbiosis Farming with Solar

By Catie DeMets

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ne blazing day in 2024, Beau Stafford of Wiscovery Farm went to check on his flock of Katahdin sheep, grazing at the Tyto Solar energy site in Fitchburg, Wisconsin.

Surprisingly, he found them leaning against the pylons that hold the solar panels aloft.

The metal panels, which were cooler than the air that day, were acting as a de facto

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cooling station—a scene that embodies the spirit of agrivoltaics.

Across the Midwest and beyond, farmers and renewable energy professionals are teaming up to explore agrivoltaics—the practice of combining agriculture and solar power production on the same land for the benefit of

both. Effective combinations include growing vegetables and grains, establishing pollinator habitats and beehives for honey production, and grazing livestock around the panels. It's a symbiotic relationship that's gaining traction as farmers and energy professionals work together to find what works.

Solar grazing in Wisconsin Given their multiple benefits, agrivoltaics are picking up steam, particularly in places like California "where there's a lot of agriculture, but also a lot of water scarcity…[so] the opportunity to have more shade and watersaving technology alongside crop production is pretty appealing," says Chelsea Chandler, Climate, Energy & Air Program Director at Clean Wisconsin. "There's also growing interest in regions like the Midwest, where we've seen costs of solar come down."

Agrivoltaics can also promote soil health, reduce runoff and erosion, slow evaporation, and provide wildlife habitat and shade for livestock, according to Chelsea. But not all animals are ideal for grazing.

"Sheep do a good job with grazing vegetation… and keeping grass mowed [around the solar panels]," says Chelsea. "Goats, however, get a

little frisky and can chew and jump on things and be a little more difficult."

Beau Stafford has become intimately familiar with sheep grazing and solar in recent years.

In 2022, he attended a neighborhood meeting hosted by OneEnergy Renewables and Madison Gas & Electric about their proposed site, Tyto Solar. The proposed site would sit adjacent to Beau's family farm where he raises livestock and produces organic hay for feed.

He worried plantings might include toxic plants like milkweed that could spread to his fields, contaminating his hay and poisoning his animals.

Beau anticipated pushback from the two companies but instead was asked if he'd be interested in making hay or grazing sheep at the site. "It was a really good collaborative process throughout the construction," recalls Beau. "Both companies were very communicative about what the engineering was, what to expect, if it would work for

sheep, and the type of seed mix that would be planted. We ultimately used a seed mix geared primarily for forage but good for pollinator habitat, too."

It took another two years before Beau's sheep were grazing at Tyto Solar, but now, it's clear the project has provided more benefits than either solar or grazing could alone. Since Tyto, Beau has added two more sites, doubling his acreage, and improved forage for his sheep, which has allowed him to expand his herd and grow his bottom line. Simultaneously, the solar company has gained high-quality vegetation control. The relationship has also helped utilities and developers learn how to complete projects more quickly, become more comfortable with pursuing agrivoltaics, and better navigate farmer collaborations.

"We can produce a much better result than mowing for the same cost, while producing food and contributing to agriculture," says Beau. "It's a win-win for everyone."

Solar continued on page 10

Photo courtesy of Cannon Valley Grazers

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Solar vegetable production in Minnesota Solar projects are designed to have at least a 30-to-40-year lifespan, so it takes farmers who are willing to take risks and collaborate with solar partners to see what works over time.

KaZoua Berry, Farm Director at The Food Group, a nonprofit working to build food justice and equity across Minnesota, was intrigued when an opportunity arose for a pilot project with US Solar. The idea was to give several farmers affiliated with The Food Group access to land, without a land lease fee, for vegetable production between the solar panels.

"I always try to think creatively about how The Food Group can be a champion for all farmers," says KaZoua, whose organization works to promote sustainability and provide emerging farmers and farmers of color with long-term, stable farmland access. "We don't have any interest in owning land, but what

we can do is build partnerships and provide community insight into possibilities for long-term land access that will help farms scale up to an acre or two. Enough to make a meaningful business."

At first, she wasn't sure how the pilot could work since these integrated solar projects were still rare.

Then she visited a solar farm in Ramsey, Minn., saw the potential and moved forward with the project. For the last two years, the collaboration has provided greater land access and more affordable leases for the farmers and small-scale, sustainable vegetable production space among the panels. It also leveraged a surprising benefit: enhanced growing conditions for shade-tolerant plants like cilantro.

"Under the panels, the cilantro plants were beautiful and luscious," KaZoua recalls, "whereas the plants grown in the control plot bolted and went to seed. It was a proud moment [where] we could visually tell it makes a huge difference in terms of what kind of crops grow well under the solar panels."

In 2025, the Big Lake site hosted five farming families representing diverse cultural backgrounds. Several sought the opportunity to farm at the solar site specifically because it enables them to explore culturally-relevant crops they don't have space to experiment with at their other growing sites.

"A lot of our farmers are very culturally connected to their communities. They want to continue to grow crops that are connected to themselves, their families, their children, and pass on that knowledge for themselves and their communities," says KaZoua. Many of these crops also fulfill unique market needs because they aren't often grown by farmers in the region.

The Food Group has begun offering public tours to share what they are learning and demystify the concept of agrivoltaics. The tours are garnering positive attention and dispelling doubts.

"There are mixed feelings about solar in general," KaZoua says. "I want to encourage

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people to come with openness and curiosity.

A lot of good work and good things can come out of [agrivoltaics projects] that can really address some of the barriers and challenges our farmers are facing. There was a farmer [who] came from Wisconsin, and he was like, 'I'm coming because I don't believe this is real.' He wanted to see that things can actually grow in between solar panels. He came and was like, 'this is unbelievably cool.'"

The future of agrivoltaics Agrivoltaics aren't limited to one combination.

Multiple uses of the land, such as incorporating grazing or vegetable production with pollinator habitat establishment around the panels, create layers of benefits. Given the myriad of design considerations and the need to study changes over time, there is much to learn about optimizing agrivoltaics, but its future seems promising for farmers and the planet.

Travis and Chiara Bolton, owners of Bolton Bees & Honey, a family-owned and operated business in Hugo, Minnesota, produce their SolarHoney® from apiaries located on pollinator-friendly solar arrays. "These locations promote the productive use of land under and around ground-mounted solar panels," say Travis and Chiara. "We celebrate the great potential of solar gardens planted with pollinator-friendly plants." Learn more and try SolarHoney® at Boltonbees.com.

"There's a lot of opportunity for creativity, and a lot of excitement around agrivoltaics," says Chelsea. "People are seeing it as a win-win solution to maximize what we can generate on the land in a more sustainable way."

—Catie DeMets lives in Madison, Wisc. and works on community food system and environmental issues, including farmland access and conservation at Renewing the Countryside.

Lillian, pictured here with her family, is one of the farming partners at The Food Group's site in Big Lake, Minn. She grew up in Kenya, where farming was a way of life for her family. She now grows organic vegetables in Big Lake, which she sells directly to the local community. The Food Group's collaboration with US Solar has received national attention, including winning Solar Farm of the Year at the 2024 Solar Farm Summit in Chicago. local-feast.org

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funds raised support cannon river sfa’s 'Farmer to Farmer Fund’

Homegrown Harvest Dinner September 13th @ Ferndale market supported by sare

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Specialized Bookkeeping for Cannabis Retailers Cannabis retail is coming to Minnesota!

We’re ready. Are your books?

From pre-license to day-to-day operations, we’ve got you covered.

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Meet the makers and hear what drives their passion, dedication, and above all, their flavors!

A D ES H

What is FEAST!

Marketplace: November 1, 2025, Rochester, Minn. Mayo Civic Center, 10am-4pm In a nutshell? It’s about supporting regional agriculture.

Powered by nonprofits, agencies and individuals, FEAST! offers a suite of programs to showcase and connect regional farmers and foodmakers with eaters for the benefit of all.

Declared Local Foods Day in Rochester, the largest local-food extravaganza in the Upper Midwest is a mind-blowing day of discoveries to sample and shop. Artisans across Minnesota, Wisconsin and Iowa bring you their best—from meat, cheese and sauces to craft alcohol, pastries and chocolate.

2024 FEAST Ad_Half Page.pdf 1 3/26/2024 1:45:58 PM

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T A ST E T H E S E A S O N S MULTIPLE HARVESTS TO CAPTURE SEASONAL BLOOMS AND UNIQUE VARIETAL HONEYS.

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Vote for your favorite booth for a chance at a local food gift basket giveaway!

Enjoy fun, educational kids’ activities.

What will you discover this year?

Organic, always has been, always will be.

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What will you discover this year?

Scan this QR code for a link for tickets and learn more about who will be at the FEAST! Marketplace on November 1, 2025!

What you see is what you get.

That’s a real shot of our steak.

Reach out today at 608-386-8338

millerwagyu@gmail.com

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Take a load off from walking the exhibit hall to sit in on cooking demonstrations to inspire your local-food meal prep.

LO O O C F A L T O

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Over 21? Get a wristband ticket to sip & shop craft alcohol—featuring awardwinning, locally-made and sourced wines, beer, spirits & cider.

PASTA SAUCES

SALAD DRESSINGS

Made in Minnesota from an old Italian family recipe, The Saucy Mamma uses the best, most natural ingredients available. No sugar, additional salt or other preservatives. Try all our keto and diabetic-friendly sauces and mixes from Minnesota Nice to a little heat & spice.

HERB-INFUSED BLOODY OIL KITS MARY MIXES

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Buyers sample products and meet makers to explore the latest local fare.

A D ES H

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Industry-Only Tradeshow: March 19, 2026, Cannon Falls, Minn.

The FEAST! Local Foods Tradeshow is a business-to-business event for wholesale buyers such as grocery managers and school foodservice directors, to help them access local food products.

In March, food entrepreneurs connect with wholesale buyers, each other and to technical assistance opportunities.

WHERE TO SHOP MN Metro Area Eastside Food Co-op Seward Co-op Mississippi Market Natural Foods Co-op

Looking for

DELICIOUS

CHICKEN Raised Regeneratively

South Central MN Just Food Co-op Keepsake Cidery Kenyon Meats Ferndale Market Simple Abundance Southern MN The Greensted People’s Food Co-op St. Peter Food Co-op Northern MN City Center Market Food Co-op Natural Food Co-op Iowa Oneota Community Food Co-op Iowa Food Hub (Online Marketplace)

Dine-In

Petterino’s, Chicago, IL Cahill Bistro & Bar, Kenyon, MN Ole Store, Northfield, MN

Home Delivery

99 Counties Grass Fed Cattle Co.

We are always growing, check for updates at

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Introducing

TREE-RANGE®

Chicken

Food entrepreneurs attend breakout sessions to hone strategies for getting products to market.

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The Art of Exceptional Cheese.

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The People Have Spoken 2024 FEAST! People's Choice Award

By Marlene Petersen

Madame Chu

Handcrafted Southeast Asian Delicacies

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ne bite of Madame Chu's sauces and you'll understand why she was crowned the People's Choice award winner at the 11th Annual FEAST! Local Foods Marketplace, Rochester, Minn., November 2, 2024.

In addition to making some of the most sumptuous sauces on the market, Josey Chu, the woman behind Madame Chu, is as kind and innovative as her product is delicious.

What inspired you to start Madame Chu? The name 'Madame Chu' honors both my grandmothers. My maternal grandmother was my biggest champion. She was Peranakan and the Madame—the Nyonya of our family– with a rich history of wonderful cuisine. My ancestors on her side came from China to Thailand where they picked up Thai cuisine.

They traveled to Malaysia and picked up the Malay style of cooking. Ultimately, they ended up in Singapore. My paternal grandmother is Cantonese and also Madame. Her cooking is Cantonese based. My desire to honor them both and bring our food culture to the Midwest sparked the start of my company.

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What makes your product so different?

My Sambal Nyonya is a deep red chili paste with unique and assertive heat. It is cooked slowly using traditional methods, which add a caramelized, earthy flavor to the heat of the peppers. It compliments eggs, rice and noodle dishes, or any savory dish that benefits from some added heat. My Ginger Garlic is a flavor punch. We source our garlic from local farms. Every spoonful is filled with freshness that stands up on its own as a condiment. It also pairs well with noodles, seafood, chicken, tofu, vegetables and different stir-fry dishes.

My Satay Peanut Nyonya is like a dense pesto that balances the heat of the peppers and the richness of peanuts. Fourteen ingredients come together to offer a sweet, hot and delicious flavor.

The food system needs to support a lot of people, from those who grow and harvest our food to those who transport and process it.

I love that I can meet people, educate them about my culture through food and support sustainability at the same time.

What does it mean to you to be part of FEAST!...part of a local food system?

Winning the People's Choice award at FEAST! is an affirmation and validation of our products to our consumers. It is also great to know that we are able to meet our consumer's dietary needs.

My grandmother painstakingly hand wrote out all of her recipes for me, which I have adapted to vegan, vegetarian, no-added gluten, preservative free and without fish sauce or shrimp paste.

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Heartland Produce in the Heart of Winter Effective Season Extension

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innesota’s reputation for long, cold winters is well-earned. In northern parts of the state, there can be as few as three months without frost. This can be a frustratingly short timeframe for farmers raising fruits and vegetables, especially when demand for local food continues year-round.

Thanks to a number of innovative strategies and tools, more farmers are finding ways to deliver produce to their customers beyond the traditional growing season.

Extending the season Allison Rian, owner of AlliCat Farm and food hub manager in Aitkin County, Minn., was looking for ways to expand her growing season. She was especially interested in selling produce to schools through Minnesota's Farmto-School program—a national movement to get more local foods onto school lunch trays while opening important sales markets for farmers. But developing Farm-to-School sales was particularly challenging because the produce the schools wanted generally ripens in summer.

Allison decided to tackle this seasonal disconnect with the help of a high tunnel, also known as a hoop house. These plastic-covered structures resemble greenhouses, except crops are planted directly in the ground rather than in containers or on tables. High tunnels protect plants from frost and harsh weather, creating a more stable environment during the chilly

months of early spring and late fall. “High tunnels allow me to plant greens and carrots in March, well before the last frost,” Allison says.

“By early to mid-May, I’m harvesting, just in time to supply fresh produce before the school year ends.” Other farmers use high tunnels to grow cold-hardy crops like spinach and kale in the fall, planting in September for harvests in November. The result: more fresh, local food for students, even as temperatures drop.

Another effective season-extending structure is a deep winter greenhouse, a permanent building which uses solar energy as its primary source of heat and allows year-round growing, even through -30°F temps. Lida Farm, an organic vegetable producer in Otter Tail County, chose this option in 2014 to take season extension to a new level. "We'd noticed a few farms in our region had built deep winter greenhouses, a passive-solar design which successfully uses warm air pumped into a heat sink underground to moderate temperatures," says Lida Farm owner, Ryan Pesch. "We added another heating layer to our friends’ current designs by adding solar thermal panels. It has allowed us to grow cold-tolerant greens through the winter, helping to meet the needs of local eaters in search of fresh food at a time of the year when we most crave it."

Structures aren't the only way to extend the growing season. Exploring new—more cold hardy—crops can also boost farm sales. Kaare Melby of Finnskogen Farm in Finland, Minn., noticed his vegetable gardens remained dormant in early spring while “wild plants, like dandelions, ramps and cattails, were already growing more than a month.”

So he set out to find hardy, early-season perennials he could grow and sell in May. Walking onions, chives and lovage are a few of his successes. Kaare plans to plant 100 new asparagus roots and more lovage this spring to increase his early offerings.

Post-harvest strategies Extending the growing season isn't the only option for getting local produce to eaters in winter. Storing harvested crops in optimal temperature and humidity conditions, such as root cellars, has helped farmers preserve vegetables (and sales) for generations. Food Farm, an 18-acre operation on Minnesota’s North Shore, originally used a retrofitted section of their farmhouse basement as a root cellar but have expanded the space over time, making locally-grown beets, cabbage, carrots, onions, garlic, shallots, rutabaga, parsnips, potatoes, and winter squash available throughout the winter.

Winter continued on page 27

High Tunnels at Loon Organics in Hutchinson, MN

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WHY JOIN?

Are you a family farmer or rural resident interested in enhancing your land, livelihood, and community? A consumer who believes it is important to buy locally from someone you know and trust? An advocate who wants to see an agricultural economy that works just as well for Main Street as it does for Wall Street?

We are a grassroots, member-driven organization.

Legislation

Amplifying the voice of family farmers and rural residents at the state and federal level.

Education

Empowering future leaders with educational and leadership opportunities.

Cooperation

Collectively organizing for fair prices and sound agricultural policy.

By becoming a member of Farmers Union,

you join your voice with family farmers and allies to advocate for policy that values and supports farming and rural life.

wisconsinfarmersunion.com 26

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715-723-5561

mfu.org

iowafarmersunion.org

651-639-1223

515-451-8492

Deep Winter Greenhouse example developed by the University of Minnesota. Photo Credit: Carrie Calvo

High Tunnel at Loon Organics growing spinach well into the Winter.

There is a lot to learn about successfully making produce available beyond the traditional growing season. Luckily, many resources are available through universities, nonprofits, and farmer networks. Thanks to support from NRCS (Natural Resources Conservation Service–an agency of the US Department of Agriculture), one Minnesota nonprofit—Renewing the Countryside—and its partner MISA, are conducting trainings and providing technical assistance on salesextending strategies and techniques. Learn more at https://blog-fruit-vegetable-ipm. extension.umn.edu/2025/01/introductionto-high-tunnel-vegetable.html

“Customers would complain that their kids wouldn’t eat veggies in the winter,” said Food Farm Co-Owner Janaki Fisher-Merrit, explaining that the industrial-scale produce shipped in from afar was unappealing after a summer of fresh, local vegetables. "The expanded cellar has allowed for higher annual sales without the hassle and expense of finding new customers. It's also allowed us to nourish the community as much as possible." Today, Food Farm's energy-efficient root cellar— constructed into a hill to benefit from the earth’s natural insulation effect—stores enough to supply more than six groceries, five restaurants, a 280-member winter CSA, and a handful of other accounts, into March and April.

As buyers and farmers start to see the possibilities, a shift can occur. "Often, farmers stop planting in July because farmers markets close in October,” says Jane Jewett, farmer and associate director of the Minnesota Institute for Sustainable Agriculture (MISA). "Once they learn fall and winter markets exist, and understand how to access them, they become more willing to plant a fall crop. Farmers are super creative. As demand builds, they're going to figure out how to make it work.”

Janaki Fisher-Merrit and his son outside of one of Food Farm's many high tunnels.

If you're not a farmer—but a local food lover—your dollars are the best tools to help farmers extend their sales. Buy local produce year-round when you can find it.

Subscribe to a winter CSA. Seek locallygrown microgreens. Visit winter farmers markets near you. Try early-season crops like lovage…even if you've never heard of them. You might be surprised at the boost you can get from enjoying mid-winter fresh foods while supporting a local farm! local-feast.org

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Plant Power “Eat Food. Not too much. Mostly plants.” – Michael Pollan

By Beth Dooley

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othing beats a one-pot dinner on a hungry Tuesday night. Even better if it’s whipped up in minutes from pantry staples like grains and beans. Better tasting than anything you can pick up on the fly, these often overlooked foods are two of the healthiest on the planet and the foundation of the world’s most flavorful cuisines. Think garlic-kissed stews of Greece, rich soups of Tunisia, Italy's fragrant rosemary fagioli, spicy refried black beans, falafel, tabbouleh. Loaded with fiber, antioxidants, and essential vitamins, legumes and grains are staple crops that provide meaningful plant-based sources of protein.

Plus, they make affordable, easy and delicious meals that are great for the planet and your health.

Beyond burgers "Including more plant-based foods and fewer animal-based ones in our diets can have profound benefits for human health, agricultural resilience, and the future of the planet," says Elizabeth Sachs, Director of Sustainable Sourcing Initiative at The Plant Based Foods Institute, a nonprofit working to increase the production and consumption of plant-based foods to drive more sustainable food and farming systems. The nonprofit is a sister organization to The Plant Based Foods Association, the first and only U.S. trade association representing plant-based food companies and industry partners. "It’s not about deprivation or everyone adopting the same diet; it’s about making more room for the foods we know support our wellbeing and that of all life on Earth and using our 28

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Meanwhile, the vast share of agricultural land is currently devoted to feed crops and livestock, a primary reason our farming systems create high levels of emissions and biodiversity loss. "Shifting land use toward growing more crops for human food, especially legumes, can reduce the overall footprint of the food system," Elizabeth advises.

"Legume crops also contribute agronomic and environmental benefits like improving soil fertility and reducing the need for synthetic fertilizers."

Out of more than 20,000 edible plant species on Earth, we regularly eat fewer than 200, and just three—corn, rice and wheat—provide Cool beans 60% of the world's calories.

“Bean farmers work hard to take care of our Elizabeth Sachs, Director of Sustainable Sourcing Initiative at The Plant Based Foods Institute. culinary creativity to celebrate the wild, dazzling diversity of the plant kingdom."

There's a broad range of plant-based foods—from well-known items like tofu, tempeh and meat substitutes to grains and legumes. "Legumes like beans, lentils and chickpeas are nutrient-dense staples that support overall health and are associated with reduced risk of chronic disease and positive impacts on the gut microbiome when eaten regularly," says Elizabeth.

land, growing different crops throughout the season," notes Tony Richards, president of the Northarvest Bean Growers Association and third generation bean farmer in North Dakota.

"It's hard work and takes planning, especially given the dramatic swings in weather caused by climate change. My work is to put good food on people’s plates, real food, grown with care and integrity.” Tony's growing practices include rotating wheat, barley, beans, and other small grains using regenerative farming methods. His methods help preserve valuable topsoil, critical to growing nutrient-dense, delicious food.

our region. You’ll also find interesting varieties of locally-grown beans in farmers markets.

Check out Encore Farm or Bean Market at the Mill City Market in Minneapolis. Online, Meadowlark Organics of Ridgeway, Wisc., meadowlarkorganics.com, sells six different types of dried beans direct to consumers.

There’s no doubt dry beans are among the easiest, cheapest foods in the pantry. Simmer a big pot of Great Northern beans with aromatics, and you'll have cooked beans plus a beautiful broth to rival chicken stock as a base for soups, stews, and sauces.

Oats: not just for breakfast anymore Tony Richards checking out the seeder before planting.

Paula Foreman holding a variety of heirloom beans.

Paula Foreman of Encore Farm, Stillwater, Minn., could fit her tiny plot into a corner of Tony’s vast acreage. Yet, she grows a multitude of heirloom beans. But she didn't start out as a farmer. She so admired the growers she'd befriended at the farmers market that she decided to become one herself. "I choose beans for a lot of reasons,” she recalls. “They taste so good and are good for the land. They're also the most affordable protein on the planet and store beautifully, so I don’t have to worry about crops spoiling after harvest.”

Catch Paula towards the end of harvest, and you might find her shellers, which are fresh, dried beans that are tender, delicious and cook in half the time as fully dried beans. So how can a dried bean be fresh? It's not an oxymoron. "Beans are described as being in the shelling stage when the pods are fully formed and the plant begins to withdraw water from around the beans in their pods," Paula explains. "As the beans dry, the pods become flexible and a bit leathery. Some varieties, like Bird Egg, are delicious when they're picked at that point. The pods are removed much the way you would shell sugar snap peas, and the plump beans are cooked. They are considered 'fresh' because they are highly perishable, unlike fully dry beans which are shelf stable."

Lucky are we in the Northern Heartland to live so close to the source of these powerful plants.

Nearly 60% of the dry beans sold throughout the U.S come from Minnesota and North Dakota. In fact, most of the canned beans you’ll find on supermarket shelves have been grown and processed in

While beans and rice are the classic pairing, cultivated rice is not commonly grown in the Midwest. We produce wild rice, a great substitute, but for something a little different, try oats. Not oatmeal. Oat groats—the whole kernel before it’s cut or rolled and transformed into breakfast cereal. They're a wonderful companion to beans and are packed with protein, fiber and nutrients. Nutty and slightly sweet, oat groats are also delicious tossed into salads, pilafs and stews or as a simple side dish. Plus, they're gluten-free.

These mighty plants also do a lot for the land, adding diversity as a cover crop that stems runoff, captures carbon, and shelters pollinators.

"Farmers can be more sustainable, both economically and environmentally, with the addition of viable crop rotations," says Landon Plagge. He and his wife, Anne, founded Green Acres Milling and grow oats in Latimer, Iowa.

"Reductions in erosion, runoff, nitrate leaching, chemicals, and expense are all benefits of oats in a rotation. We can sequester carbon naturally, on our farms, just by growing more diverse plants."

Plant Protein continued on page 31

local-feast.org

29

the 5 annual

at Cotter farms YOU’RE INVITED to a family-friendly day at Cotter Farms, a

regenerative farm in Austin, MN. Led by Tom Cotter, a 4th Generation farmer, we are reimagining our food system with future generations in mind. The only piece missing is you!

Let’s get our hands dirty, reconnect with where our food comes from and learn why it all matters

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LOCAL FEAST! • VOLUME EIGHT

Noreen Thomas co-owner of Doubting Thomas Farms which grows many organic crops including oats, soybeans, rye among others. She is standing amongst a field of perennial sunflowers developed by the

an excerpt from AGC’s “Grains at a Glance” zine

Forever Green Initiative at the University of Minnesota

A slow-growing grain, oats are especially well-suited to our region, preferring our long cool seasons. Pre-1950, they dominated this area but eventually gave way to corn and soy. "The Midwest was once considered America’s breadbasket," according to the Artisan Grain Collaborative, a nonprofit network of farmers, makers, and advocates working to strengthen the Midwest grainshed from seed to table. "We're seeing more farmers add biodiverse small grains into their crop rotations, but finding consumers for those food-grade crops is essential to making that shift sustainable for farmers."

Luckily, interest in oats is increasing. Planted acreage of the crop increased by 15,000 acres in Minnesota alone from 2023 to 2024, according to a June 28, 2024 press release from Minnesota Ag News and the USDA, National Agricultural Statistics Service. Thanks to the University of Minnesota’s Forever Green Initiative—the collaborative effort of researchers, food scientists, policy makers, and farmers—there are even new climateadaptive oat varieties now growing across the region.

“Oats are beautiful plants," says Noreen Thomas of Doubting Thomas Farms in Moorhead, Minn, a fifth-generation certified-organic farm on 1,200 acres, growing oats, rye, barley and buckwheat. She sells to chefs

Plant Protein continued on page 33

Beans... are a grain?

Nutritionally speakk, ,y’re legumm, but in agriculture, y’re often called grains!

The Artisan Grain Collaborative is a network of farmers, processors, end-users & advocates working to strengthen the Midwest grainshed.

local-feast.org

31

Food is health.

But what if you’ve only been served half the story?

LEARN MORE AND REGISTER

What goes on behind the scenes? What else is food doing to your brain, your future, your community?

Join the thinkers, tinkerers, chefs, scientists, farmers, founders, and flavor rebels shaping what’s next.

October 13-14 | Minneapolis, MN

32

LOCAL FEAST! • VOLUME EIGHT

and wholesale accounts and works closely with North Dakota State University and Forever Green researchers. “Oats are great because they’re so versatile. Whether cooked as a whole grain, rolled, or flaked, they are chewy, delicious and loaded with nutrients. The oats we grow in the Red River Valley are especially high in bioactive compounds, antioxidants, fiber, and contain as many flavonoids as green tea. Plus they’re wonderful in a crop rotation, adding positive biomass that improves soil health. Right before harvest, these plump grains dangle on the shaft, looking like little lanterns.”

To get more local oats to market, Landon and Anne have formed a group that is building an oat-processing facility in Albert Lea, Minn.

Funded by the investment of over 90 farmers from Minnesota, Iowa and Wisconsin, the group has been dubbed, "The Oat Mafia."

Their ultimate goal for the new facility—which plans to open summer 2026—is to process four million bushels of oats per year and streamline the process between the farmer and consumer to generate more income for farmers while simultaneously providing traceable, healthier food for consumers. They hope to support the emerging Midwest oats industry and grow it to rival that of Canada. “With the rising demand for oat-based products like oat milk, bread and cereal, we hope to build a robust US-based supply chain that satisfies the market,” says Landon.

Oat groats, like most whole grains, are delicious and easy to cook. All they ask is time to simmer in the pot, most of it unattended as you go about your day. Cook them as you would brown rice—3 parts water to 1 part grain.

Whole kernel oat groats are trickier to find than beans, but hopefully The Oat Mafia will change

Doug (center) and Lin Hilgendorf (to his right) are owners of Whole Grain Milling Company in Welcome Minn.

that. In the meantime, natural grocers or food co-ops sell groats in bulk bins or packaged from local growers like Whole Grain Milling Co (Welcome, Minn).

Nutty, savory and deeply satisfying, grains and beans are the building blocks for quick, easy dinners: coconut chickpea curry with mixed whole grains, spicy black beans and

grains, roasted broccoli grain bowl with misodressing. They're also delicious, healthy and ready in minutes. Simply adding a plantbased dinner (or two) during the week can have a big impact on your health and the planet. Move over meat, plants are powerfully good any night of the week.

Plant Protein continued on page 35

local-feast.org

33

BIG DREAMS & SMALL STEPS Go Farm Connect is a peer network that provides supports to a new generation of farms, equipping them with the knowledge, resources, and connections they need to help America’s agricultural future thrive.

A program of Renewing the Countryside.

gofarmconnect.org 34

LOCAL FEAST! • VOLUME EIGHT

Braised Beans and Oats with Plenty of Greens Serves 4 This satisfying vegetarian dish is inspired by the Italian pasta e fagioli. Oats replace the pasta and are boosted with greens. Cook double the amount of oats and beans for leftovers and store covered in the fridge for up to a week. Unlike pasta, Oats won’t turn gummy and they will retain their texture and flavor, ready to toss into soups, salads, stews. Serve in shallow bowls with plenty of rustic bread to sop up all the deliciousness.

Ingredients ¼ cup hazelnut or extra-virgin olive oil 1 small fennel bulb, trimmed, diced 1 small yellow onion, diced 1 teaspoon chopped fresh rosemary 1 tablespoon chopped fresh marjoram 6 cloves garlic, smashed Generous pinch red pepper flakes, to taste 1 large bunch Swiss chard or kale, stemmed and sliced into 1-inch ribbons 1 cup cooked* or canned white beans, drained 1 cup cooked oat groats* 2 cups vegetable stock Coarse salt and freshly ground pepper, to taste 1 tablespoon lemon juice, to taste 3 to 4 tablespoons grated Parmesan cheese, optional ¼ cup toasted chopped hazelnuts or walnuts*, optional

Beth Dooley is a James Beard Awardwinning food writer who has authored and co-authored over a dozen books celebrating the bounty of America’s Northern Heartland, including The Perennial Kitchen, which contains delicious plant-based recipes to try.

Find her at bethdooleyskitchen.com

Directions In a large skillet or Dutch oven, heat the oil over medium. Add the fennel, onion, rosemary, and marjoram. Cook, stirring until tender. Add the garlic & red pepper flakes; cook until fragrant, about 1 minute. Add the greens, a handful at a time, stirring until wilted. Add the stock and cooked beans and groats. Simmer, smashing some of the beans to thicken the stock. Continue simmering until the sauce has thickened, about 7 to 8 minutes. Season with the lemon juice, salt, pepper, and red pepper flakes.

To cook beans: Rinse beans and soak overnight. Drain and put beans into a pot. Cover by 4 inches with water.

Add 1 bay leaf, 1 carrot, 1 celery stalk, and several peppercorns. Set over high heat, bring to a boil, reduce the heat, cover the pot and simmer until the beans are tender, about 45 to 50 minutes.

Reserve the bean stock and the beans.

To cook oat groats: Rinse under cold running water. Transfer to a pot. Add enough water to cover the oats by 4 inches. Set over mediumhigh heat, bring to a boil, reduce the heat and simmer until tender, about 45 to 50 minutes.

local-feast.org

35

Losing Ground Gaining Ground Illustrations by Khou Vue

No Farms, No Food® — this tagline from American Farmland Trust says it all. We all need to care about protecting farmland — and help to get a next generation of farmers on the land. Our future depends on it.

Did you know: • The average age of a MN farmer is 57 • 29% of MN farmers are over 65 years old • only 9% are under 35 years old

In the last 20 years, over 179,900 acres of Minnesota’s agricultural lands have been paved over, fragmented, or converted to uses that remove them from agricultural use.

If we continue along the same trajectory, we’ll lose another 369,500 acres in the next 20 years according to American Farmland Trust’s - Farms Under Threat Report.

When farmland is bulldozed for buildings and parking lots, it is permanently lost for growing food. The conversion of this land impacts soil health, water quality, and wildlife and pollinator habitat. It also prevents emerging farmers from accessing land to run successful farm businesses.

Getting the Next Generation of Farmers on the Land Not only do we need to preserve farmland — we need pathways to get new farmers on the land.

Why is it so hard? Basic economics!

Land is a limited resource. Because of that, there are many entities actively looking to buy farmland. A few examples include: •

According to a 2022 survey conducted by the National Young Farmers Coalition, farmland access is the greatest challenge facing young farmers. 59% of all young farmers named finding affordable land to buy as "very or extremely” challenging.

36

LOCAL FEAST! • VOLUME EIGHT

•

Developers, who often have access to resources that enables them to easily purchase land to build million dollar homes.

Investors, who know that land is unlikely to go down in value and, therefore, are willing to purchase at competitive rates.

•

Large farms - who are big enough, and have deep enough pockets, that they can pay higher rates because their risk is spread over thousands of acres of farmland.

The Farmland Access Hub is a network of organizations, advocates, and service providers in MN, WI, IA & MI who are working together to address the challenge of land access for beginning farmers.

These pressures make it extremely difficult for emerging farmers to access affordable, productive farmland where they can build and maintain viable businesses.

Get Involved!

We can stick with the status quo or work towards a system that: • gets more farmers on the land • prioritize farmers growing food • supports sustainable and regenerative farming systems

Whether you are a farmland owner, concerned citizen, or a trusted professional that works with farmland owners (e.g. attorney, financial planner, accountant, faith leader) - Join the Farmland Access Hub newsletter, visit the website, and/or contact us at farmlandaccesshub@gmail.com or www.farmlandaccesshub.org.

FARMLAND

ACCESS

FARMLAND

ACCESS

HUB HUB

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LOCAL FEAST! • VOLUME EIGHT

Good Grants for Good Food How public support grows more local food

By Elena Gutierrez Byrne and Marlene Petersen

F

ood and beverage entrepreneurs wear many hats, and securing financing is one of the most daunting. Yes, selling products generates revenue, but it’s rarely enough to offset costs completely, especially in the startup and growth stages. Among the many types of financing for them to consider, grants are a very small, but valuable, source of funding.

They require time, strategy and effort, with no guarantee of success, but for the food and farm businesses who receive them, grants can be an impactful piece of the financing puzzle.

Investing in the future of food “Some people hear ‘grant’ and assume it’s free money with no accountability. That’s because they don’t understand the barriers food entrepreneurs face," says Kayla Yang-Best, Founder & CEO of The Market Entry Fund (TMEF), a Minnesota nonprofit providing business services, connections, and microgrants to diverse and emerging makers of consumer packaged goods (CPG) related to food— think hot sauce, granola bars, etc. "Traditional financing often requires collateral, credit history, and connections that many makers simply don’t have. The process itself can be opaque and discouraging. Our small grants give them a fair shot—to gain traction, build a track record, and prove their business in the open market. These grants don’t bypass rigor; they bypass the bias baked into who gets to start and scale in the first place.”

TMEF is one of a range of grantmakers— from other nonprofits, private individuals,

foundations, corporations and government entities (federal, state and local)—that invest funds to benefit communities, create jobs or stimulate the economy, among other things.

Like most grants, TMEF's vary in size, with opportunities from $5,000 to $20,000.

Charles Lovejoy of Lovejoy's, Roseville, Minn., makes Bloody Mary mixes and seasonings, utilizing Minnesota-grown peppers. He received a microgrant from TMEF in 2023 to help access tradeshows and opportunities for his team’s professional development. "The grant has been a game-changer," says Charles.

"It’s given us the momentum to start planning our debut at the National Restaurant Association trade show—an opportunity that could catapult our brand into a new chapter of growth and national visibility—while also allowing us to grow our philanthropic efforts and deepen our impact in the community.”

TMEF’s support of businesses like Lovejoy’s has a ripple effect, as well. As his company has grown, so has Charles' ability to uplift others. Since its founding in 2017, Lovejoy's has donated over $18,000 in cash and inkind donations to organizations tackling homelessness, supporting at-risk youth and more.

Government-funded opportunities The Minnesota Department of Agriculture (MDA) offers several grants that invest in farm and food businesses to help food producers increase productivity, improve efficiency, and develop existing and new agricultural products.

For example, consider the MDA's AGRI Value-Added Grant program. AGRI stands for Agricultural Growth, Research, and Innovation, and "value-added" refers to taking an agricultural product, like cabbage, and "adding value" to it through processing—i.e. fermenting it to create sauerkraut. The AGRI Value-Added Grant program offers funding to support businesses who need to purchase equipment or implement infrastructure so they can increase production capacity or access different markets.

“The AGRI program is about fueling innovation, strengthening rural communities, and empowering the people who grow, raise, and make Minnesota agriculture what it is today," says Ashley Bress, Assistant Division Director of Agricultural Marketing and Development at the MDA. "Through this program we’re investing in the full spectrum of Minnesota agriculture. Whether it’s preparing for extreme weather, expanding local meat processing, or getting more local food into schools, AGRI helps producers take that next step toward greater economic opportunity and long-term success in agriculture.”

Just as TMEF's grants offer alternative financing for those in need, the MDA AGRI Value-Added grants can be a real lifeline for smaller-scale, regional businesses, especially when their financial situation isn’t robust enough to qualify them for the loans needed to cover capital costs or growth. “When we received our AGRI Value-Added grant in 2023, the timing couldn’t have been better," recalls Adam Kemp of Spirit Creek Farm, a farmer-owned business in Wrenshall, Minn. local-feast.org

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LOCAL FEAST! • VOLUME EIGHT

that produces fermented vegetables, like sauerkraut and curtido, from locally-grown produce. "We needed to expand our storage capacity in a big way—and fast. The grant helped us through a critical growth phase at a time when we didn’t have much capital on hand, and our business still appeared relatively young to lenders."

In Wisconsin, the state's Department of Agriculture, Trade and Consumer Protection (DATCP) offers a grant program called Buy Local, Buy Wisconsin (BLBW), designed to strengthen the local food economy. Since 2008, the program has received 607 applications and funded 128 projects focused on infrastructure, market development, agritourism, production, and distribution. Funded projects increased sales for over 5,600 Wisconsin producers and created 221 new jobs, according to the 2025 BLBW Impact Report.

One recent BLBW recipient was a maple syrup producer in Viroqua, Wisc., known for a decade as B&Es Trees, now rebranded as Embark Maple. Embark received a BLBW grant in 2024, enabling them to expand their maple syrup product line and add portable pouches to attract active outdoor enthusiasts seeking all-natural energy while out on the trails. "The [BLBW] grant has provided us with resources to get the word out about our new products while sales grow, and the ability to focus on long term success of the business, not merely day to day survival," says Embark co-founder Bree Breckel.

Getting a grant As helpful as they are, grants are not easy to obtain. Competition is generally very high, and the applications themselves tend to be complex, especially as the funding amounts increase. For example, the US Department of Agriculture's Value-Added Producer Grant— administered by individual states—often requires the help of a consultant.

“The application can be quite lengthy, sometimes 200 pages or more,” says Jody Padgham, Finance Director at Renewing the Countryside (RTC), a Minnesota nonprofit

Farmers’ Kitchen, d/b/a Spirit Creek Farm, purchased two 40' Triton refrigeration units with help from an AGRI Value-Added grant. Here, they’re setting the first of the two in place. The smaller one in the foreground is what they had to work with before. The purchase increased their cold storage capacity from 1,536 to 7,296 cubic feet!

Photo by Adam Kemp, co-owner, Spirit Creek Farm.

serving farmers and foodmakers. Over the years, Jody has co-authored hundreds of agriculture-related grants. “The total length depends on the project and typically requires a marketing plan, a narrative section (which can be 20-30 pages), a detailed budget, and numerous appendices. You have to follow instructions exactly and make the case that the project is a good investment that benefits the community, creates jobs, and better positions the business for longevity.”

Even when applicants file properly and make a compelling case, funding may still be denied.

According to grantwatch.com, a leading grant directory, small businesses who apply for federal grants only get funded 10-20% of the time. For those who receive funding, it isn't always for the full amount requested.

“The 2023 BLBW grant funded our projects at just 43% of what we had applied for,” says Pam Saunders, farmer and Board Secretary at Hazel Heart Farms (f/k/a American Hazelnut Company), a hazelnut producer in Viroqua, Wisc. “We had hoped to be funded for some label and packaging revisions. However, when we learned of the reduced amount awarded, we simplified and revised the budget. Still, these sources of support are so very helpful to a fledgling business like ours. When we receive support for one kind of activity, capacity is enhanced in that area, and in turn, in the business as a whole. Even the application and reporting

processes help us sharpen our focus, and hold us to account for the funds we are awarded.”

Receiving a grant is just the first step in the process. "Once a grant has been awarded, the grantee must sign a contract, agreeing to explicit terms," says Jody at RTC. "Many grants require regular status reports and/or a final report, detailing how the funds were used. If the grantee fails to fulfill the terms of the contract or make required reports, there are consequences, including disqualification from future funding or termination of current funding."

While valuable and appealing, grants are only one small piece in a larger financing puzzle for local food and beverage makers—far from anything a wise entrepreneur would hang her hat on. So, how can we, as consumers, help?

Keep buying local products. Research the companies you frequent. Do they fund local farming and food initiatives? If so, how? Your sales matter. Talk to your local, state and federal lawmakers about grant-funding. Your vote matters. Last, if you can, support nonprofits who fund local farmers and foodmakers. Your donations matter.

—Elena Gutierrez Byrne is the FEAST! Program Manager and greatly enjoys engaging with farms and food businesses, who continually impress with their energy and drive. Marlene Petersen is the editor of Local FEAST magazine and a consultant in the local food space, helping clients with their growth strategies. local-feast.org

41

A WORLD OF DINING

The 67+ restaurants within the walkable Downtown Rochester district are chef driven, with many featuring hand-crafted dishes from locally sourced ingredients!

TERZA RISTORANTE

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LOCAL FEAST! • VOLUME EIGHT

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Locally Grown & Unapologetically Crunchy

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LOCAL FEAST! • VOLUME EIGHT

Downtown La Crosse, WI and Rochester, MN www.pfc.coop 7 days, 8 AM–9 PM Open to the public • Free parking

HOTa visit OFF THE PASS with 3 local chefs We cook together in my kitchen then sit down for dinner in my dining room. I also do a farm-to-table dinner at Harvestville Farm (Donnellson, IA) every summer.

Local ingredients?

I have my own chickens for eggs, a big garden, fruit trees, raspberries, bees for honey and a license to forge mushrooms. For produce and eggs, I source ingredients out my back door or at a farm within 20 miles. For meat, it’s within about 50 miles. For cured meats and cheese, we have excellent artisan salumi and cheesemakers in Iowa. I use local ingredients because the quality and variety is intoxicating.

Favorite local-producer story?

I ordered Swiss Chard from Grade A Gardens (Earlham, IA) for a summer dinner. A couple days before the event, a deer wiped out the farmer's crop. He gave me the name of another farmer–Sol Farm (St. Charles, IA)–who was even

Mary Jane Miller

closer to me. That kind of relationship is priceless. I use both farms for ingredients now.

Food Consultant, Private Chef

Most popular dish?

maryjanemiller.com Indianola, IA

herby gremolata.

Could be the braised pork shanks. They have a roasted vegetable and white wine sauce and are finished with an

Culinary background?

I am largely self taught but have a degree in Food Science.

I learned a ton at Aunt Maude’s (Ames, IA), in the Pillsbury and Betty Crocker Test Kitchens in Minneapolis, and as a guest chef for three Minnesota governors. Each governor appreciated that I used as much local food as I could. I even kept an organic vegetable garden at the governor’s residence for that reason.

Private chef…where do we find you?

I teach cooking classes at a local garden center and have private lessons for eight students or less in my home. local-feast.org

45

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LOCAL FEAST! • VOLUME EIGHT

Our Communities

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Minnesota: Austin Blooming Prairie Dodge Center Hayfield Mantorville Rochester Iowa: Clear Lake Forest City Lake Mills

Christopher MacLeod & Tiff Singh Co-Owners

Laune Bread Minneapolis, MN launebread.com Culinary background?

Chris: My training comes from self-education, experimentation and working in bakeries in Germany, Oregon, California and Switzerland.

Tiff: I've worked in the food and service industry for 22 years, baking professionally for 17 years at Sun Street Breads, Rustica, Restaurant Alma and Laune Bread.

Why a baker?

Chris: I visited a German friend in Bavaria whose parents own and operate a village bakery. They were working with their hands, proud of their work and connected to each other. It prompted me to pursue baking after college, never having scratch-baked before.

What keeps you going at 4 am?

Menu inspiration?

Chris: There's joy in repetition, making the same dough

Tiff: We enjoy taking classic recipes and modernizing

day after day and seeing how they change or stay the

them with local, seasonal ingredients. We work with 23

same. There's also excitement when spring comes and all

local farmers and welcome the challenge to adapt to

our produce farm partners start bringing in their beautiful

what our farmers grow. It keeps us grounded, connected to our food, who grows it and who we share it with.

fresh vegetables. To show up as a local business, our priorities are to support the individuals surrounding us and to keep dollars in our

Chris: Our ingredients are

communities.

not anonymous, and we love that. For example, rather than almonds for frangipane, we source golden flaxmeal from Askegaard Organic Farm (Moorhead, Minn.), to make a flax cream based filling we call Flaxipane™.

local-feast.org

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Farmed. Distilled. Crafted.

From soil to sip—organic cocktails that tell a story

La Crosse Distilling Company Organic. Geothermal. Family Owned.

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LOCAL FEAST! • VOLUME EIGHT

Ingredients?

We source as much as we can locally from places like Hidden Stream Farms (Elgin, Minn) and Deep Rooted Organics (Westby, Wisc.). The produce and livestock here in the Driftless are almost unmatched. It's a chef’s paradise. I like farmers to tell me what they have, versus me asking for what I want. They tell you and you say, 'THAT’s what I’m going to put on the menu.' Giving back to the local community is why we do it—supporting the farmers, serving the customers, who then support us. It's a great cycle.

Popular menu items?

Beef birria tacos, house-smoked wings and the Papas Machas appetizer.

Patrick Micheels Head Chef

La Crosse Distilling Company La Crosse, WI lacrossedistilling.com Early cooking influences?

From age 10, I’d watch cooking shows like East Meets West and actually write down the ingredients. I’d be like, ‘Hey mom, I want to make these wontons with mango dipping sauce,’ and she’d be like, ‘What?!’

What prompted you to become a chef?

I got a degree in culinary science in my 20’s, intending to do research, but I fell in love with restaurants. I really love creating and serving food and hearing the reactions. Cooks cook to nourish people. That, and the farm connections, are what drive me.

Food focus at a distillery?

You have to build a menu based on the spirits because that’s at the forefront of the Distillery. We’re working with as many local farms as we can to make a menu that’s exciting and makes people want to come back to see what’s next.

local-feast.org

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Our focus at the Minnesota Grocers Association is the sustainability of the food industry from farm to fork.

As the foundation for the state we are committed to consumers, careers, and community.

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Protect our region's GREATEST resource: Our farmland Southern Minnesota Initiative Foundation (SMIF)’s Acres for Good program allows donors to: Donate farmland to SMIF Keep farmland in production Choose where the revenue stream goes Create a legacy while also keeping the region's wealth local To learn more, visit smifoundation.org/acresforgood or contact Alissa at alissao@smifoundation.org

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Last Call Drinking is an Agricultural Act at Får North Spirits

By Michelle M Sharp

T

he founding of America’s only certified Bee-Friendly Farm Distillery began with a homework assignment. Cheri Reese and Mike Swanson, owners of Får North Spirits, were living in St. Paul following careers in marketing and communications. Mike was pursuing an MBA from the University of St. Thomas where his entrepreneurial class project included a business plan for a distillery that grew its own grain.

“The night he turned it in he received an email from his professor telling him what a great idea it was," Cheri recalls. "This reinforcement gave us permission to run with the plan.”

A few years later, Cheri and Mike moved to his family farm in Minnesota's Red River Valley where the Swansons have farmed since 1917. There, they planted rye and corn in the midst of longstanding wheat, soybean, and canola fields. They also built a distillery.

Cheri and Mike found a warm welcome after living away from the area for 20 years. People were excited about their vision. “Sometimes it feels like that scene from Field of Dreams where they plowed the corn under to build the baseball field," says Cheri of the distillery they named Får North–a tribute to its remote location 25 miles from the Canadian border.

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LOCAL FEAST! • VOLUME EIGHT

It's unique enough for a distiller to make spirits using locally-sourced grains but for that maker to grow the grain themselves is extremely rare. Only a handful of farm distilleries exist in the U.S. To develop the best rye for their whiskey, Får North partnered with a small-grains specialist at the University of Minnesota.

"The professor helped us select 15 different rye seed varieties for our rye study," says Cheri. "We grew them in one-acre test plots and distilled the grains. Then we taste-tested the varieties with about 200 people from all over the country.

The study helped us definitively answer 'yes' to the question: 'does the rye variety alone affect whiskey's flavor?'"

Step aside Shirley Temple.

There's a new drink in town.

Thanks to tonic maker Leah Treleven, zero-proof concoctions can be so flavorful and complex you won't even miss the alcohol.

“I really enjoy creating and drinking diverse, delicious things!” says Leah, owner of Sweet Haven Tonics, who invents scratch-made tonics from local ingredients in New Ulm, Minn. “When someone sits down with another person to enjoy something sippable, it creates a connection. It’s a great exploratory experience."

Leah's journey began when she was teaching middle-school language arts and a friend gave her a tasty shrub. Not the woody kind, but the drinking vinegar with bright, bold flavors. She enjoyed the shrub's vibrant freshness but sought something more balanced for her at-home creations. So she learned all she could from expert mixologists and experimented with simple syrups and reductions, using local fruits, herbs and botanicals.

The results were tantalizing–and wildly popular. Within months, Leah left teaching and opened Sweet Haven Tonics. Four years later, the business already has its own production and retail space plus a cocktail lounge with local nibbles in downtown New Ulm.

But Får North's pursuit of incredible But the mission to source locally remains a cornerstone. "I spirits doesn't stop there. Their wanted my tonics to be 100 percent from scratch with local commitment to agriculture also not includes ingredients whenever possible, from purees and extracts, but certified, sustainable farming practices that citing her Apple Thyme from actual fresh ingredients," she says, promote soil healthbrew and ecological diversity. and Cardamom as an example.

The Farmer's Handshake

“There’s a lot of smoke from and mirrors this With apples sourced nearbyinA-Peeling Acres Orchard and 1.75oz Får North Spirits Bødalen thyme grown at Under the Sungrow Herbs, business," says Cheri.

"We actually the this tonic (one of 11 bourbon whiskey she brews) is sweet, yet tart, grain and distill it ourselves.

Wewith knowsavory our herbal notes, a hint of .25oz rich demerara simple syrup nuttiness, andchosen a dashit of support for area farmers. "When the grain and have intentionally.

Mike (dissolve 1c. demerara sugar in unique flavorsa are basicallyreputation coming from has developed nationwide as our backyard, they 1c.she water tasteryebetter and make goodour in many ways," says,over medium heat) the guy. That’s whereyou we’refeel making 1 t resulted Dampfwerk noting that her demand for thyme alone has in Under Pfeffersack mark. We’re changing the conversation 2 tunnels. dashes bitters the Sun planting more and using greenhouse "I'mchocolate so about how whiskey is made.”

glad my business growth helps them grow,1 too." 3" orange peel and Luxardo style preserved cherry

Join Cheri and Mike in their Scandinavianinspired tasting room in Hallock, Minn. or meet them at FEAST! Local Foods Marketplace, Nov 1 in Rochester, Minn., where you can hear their story first-hand and try their award-winning spirits.

Stir all ingredients over ice in mixing glass; strain into a glass over a large ice cube and garnish with the orange peel and cherry.

—Michelle Sharp is the founder of Meet the Minnesota Makers, an online resource to discover artists, artisans, farmers, and food producers throughout Minnesota.

Commons, the Sustainable Farming Association and Minnesota Farmers Union.

Photo by: Starr Gazers

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You make our nonprofit journalism possible.

Andy's Liquor.............................................................55 Agricultural Utilization Research Institute.............51 Artisan Grain Collaborative.....................................31 BAMF Stock Farms...................................................15 Botannabis Bookkeeping..........................................12 Cakes & Bakes............................................................23 Cannon Falls Chamber of Commerce...................15 Cannon River Winery ...............................................14 Cannon Roots (City of Cannon Falls EDA).........14 CannonBelles Cheese................................................15 CHOO-CHOO-ca-CHEW......................................12 Chunk Chunk Ice Cream..........................................24 Compeer Financial.....................................................56 Country View Dairy..................................................18 CTL Foods, Inc..........................................................24 Dearest Baker.............................................................24 Deeply Rooted Farms...............................................15 Downtown Rochester Alliance..........................42-43 Enchanted Gardens...................................................13 Ferndale Market..................................................... 7, 15 Geronimo Power........................................................10 Go Farm Connect......................................................34 Harmony Cheese........................................................21 Hidden Stream Farm.................................................19 Hugh's Gardens..........................................................21 Iowa Farmers Union..................................................26 Isadore Nut Co...........................................................21 La Crosse Distilling Co.............................................48 MBT Bank...................................................................46 Meadowlark Farm and Mill......................................44 Miller Wagyu...............................................................18 Minnesota Department of Agriculture..................38 Minnesota Farmers Union........................................26 Minnesota Grocers Assn..........................................50 Minnesota Grown......................................................40 Minnesota Women in Conservation........................54 Naturally MN..............................................................32 Niman Ranch..............................................................46 Norte Cafe...................................................................23 Old National Bank (f/k/a Bremer Bank)..............40 One Energy Renewables.............................................2 People's Food Co-op.................................................44 Raw Bistro.............................................................. 4, 14 Rochester Farmer's Market.......................................46 Renewing the Countryside........................................36 Sailor Mercy................................................................23 Seven Medicine.............................................................3 Seven Sundays.............................................................30 Simple Soaps for Simple Folks.................................40 Southern Minnesota Initiative Foundation............51 SnoPac.........................................................................17 State Farm, Jesse Johnson, Forest Lake..................50 Sustainable Farming Association, Cannon River..12 Sweet Harvest Foods.................................................15 The Bee Shed..............................................................16 The Market Entry Fund............................................38 The Saucy Mamma....................................................19 Tree Range Farms................................................... 20 Wisconsin Farmers Union........................................26 Westby Creamery.......................................................17

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R OCHE ST E R’ S DE ST I NAT I ON FOR LO CA L WI NE , BE E R, AN D S P I RI T S WHY CHO O SE A NDY ’ S L I Q U O R?

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