Wednesday, October 23, 2013

The Return of Returnable Soda Pop Bottles in Minnesota


The Return of Returnable Soda Pop Bottles in Minnesota
PHOTO COURTESY OF WHISTLER BOTTLING
Many of us remember a time when soda pop was a special treat. The small, returnable bottles filled with flavors like cream and cherry cola were doled out for picnics or birthdays, and usually we had to share. Today, 20 oz. bottles of pop are a common sight and consumption is at 165 liters per capita in the United States, according to market research firm Euromonitor.

On the heels of recent news about potential container deposit fees in Minnesota for plastic and aluminum cans, a small company in Minnesota is attempting to return to a time when soda pop was sold in small, returnable bottles, and was made with simple ingredients.

Whistler Bottling is on a mission to bring returnable soda pop bottles back to Minnesota. Jesse Hopkins, an assistant principal at a local middle school, leads the Whistler Bottling team, along with a team comprised of other educators, which he says is one of the unique things about Whistler. They want to make a difference in the lives of kids.

“We know soda pop is not health food, but if kids are going to drink pop, our returnable bottles are 8 ounces, which makes it easier for parents to control the amount of pop that kids are drinking,” said Hopkins. "We are also currently working on a partnership with three metro school districts and a major local grocer to help schools raise funds for programs that serve at risk students, support teachers in the classroom, and provide families with financial difficulties opportunities for participation in sports and band.”

Hopkins said the Whistler concept is built around trying to make a difference and explained how they plan to use simple ingredients and smaller bottles to help reduce the use of plastic bottles. Their returnable glass bottles are designed to last 40 years and can be refilled as many times as needed.

Hopkins took time to visit plants in Wisconsin that are still using returnable bottles like Twig’s (makers of returnable Sun-Drop) and Flavor 8. There, he learned about the returnable bottling business. He learned that a fresher product that is made and delivered locally simply tastes better.

While those businesses helped them learn about the returnable bottle trade, Whistler looked to the former Gold Medal Beverage Co. of St. Paul, MN for flavor inspiration.

“In our research, looking into soda companies, Gold Medal was around for a long time and we wanted to tip our cap to them and the brand they had established,” said Hopkins. “We wanted to offer some of the same, classic flavors as they did.”
Whistler plans to offer six flavors, including black cherry, grape, cherry vanilla cola, root beer, fruit punch, and cream, using ingredients like triple filtered water, pure cane sugar, and old fashioned flavor extracts.

“For us, it was really important to commit to the most basic, simple ingredients as possible,” said Hopkins. “No energy enhancing chemicals, no high fructose corn syrup, and no extra preservatives.”

As for retail locations, Hopkins says the interest “has been off the charts.” They’re looking at supermarkets, restaurants, cafes, and specialty shops for selling their product.

Whistler is about ready to launch. They have flavor recipes, a returnable bottle design, and a bottle washer/sanitizer, but they still need to purchase 80,000 bottles and bottle filler.

“Right now, we’re at the point where we’re about ready to launch,” said Hopkins. “We plan to be up and running by January, but it’s just a matter of purchasing the bottles we need.”

And that’s where their Kickstarter campaign comes in. Hopkins says the sole purpose of their Kickstarter is to make their first bottle buy. It’s the biggest financial investment and the next big step.

“We hope people will be inspired by our work, and want to support our bottle purchase.”

Cross posted from: The Return of Returnable Soda Pop Bottles in Minnesota - Twin Cities Taste - October 2013 - Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Friday, September 20, 2013

In’Cider Information on Minnesota’s 2013 Apple Season

In’Cider Information on Minnesota’s Apple Season
PHOTO BY DAVE HANSEN
It’s mid-September now, and there’s a certain something in the air—maybe it’s because apple season is nigh. I grabbed a bag of SweeTangos at the farmers market last weekend, and they were so juicy and so crisp that I hip, hip, hoorayed. To accompany my three cheers for this year’s apple crop, I put together this Minnesota apple roundup for TC Taste this week.

CHOOSE YOUR APPLE
Apples are seasonal. Each variety has a peak season and specific attributes. While some apples are great for eating plain (Honeycrisp, Zestar!, SweeTango, Haralson), others are better suited for baking or making sauce (Northern Spy, Prairie Spy, Duchess). If you’re concerned about chemicals, some apples are more naturally disease resistant, which means that growers can use fewer chemicals on them in the orchard (Dayton, Pristine, Redfree, William’s Pride, Liberty).  If you want your harvest to last, some varieties can be stored for a long time (Prairie Spy, Keepsake, Honeygold, Sweet Sixteen, Honeycrisp).

Selecting your apple can be tricky with all that information to sort out, so I’ve got the major Minnesota-grown varieties listed here by season, in alphabetical order, along with their general attributes.

EARLY SEASON
  • Beacon (sweet, juicy, good eating apple)
  • Centennial Crabapple (small, juicy, great for kids)
  • Dayton (naturally disease resistant, tart, crisp)
  • Discovery (floral, sweet)
  • Duchess (good for pies)
  • Estivale (sometimes called LaCrescent, sweet, tart)
  • Gingergold (sweet, crunchy)
  • Jersey Mac (sweet, tart, good for applesauce)
  • Lodi (very early, tart, decent pie apple)
  • Paula Red (sweet, tart, bright white flesh)
  • Pristine (disease resistant, crisp, delicate)
  • Redfree (disease resistant, sweet, crisp)
  • Sansa (Gala/Akane cross, crunchy, juicy)
  • Summer Red (similar to Haralson, crisp, tart, juicy)
  • State Fair (tart, crunchy)
  • SweeTango (a personal favorite, crisp, tangy, slightly sweet)
  • Tyedeman’s Red (juicy, sweet, tart, good for apple sauce)
  • Viking (mild, soft, thin-skinned)
  • Wellington (tart, early pie apple)
  • William’s Pride (disease resistant, slightly spicy, bold)
  • Zestar! (a personal favorite, large, crunchy, sweet-tart)
MID-SEASON
  • Chestnut Crabapple (nutty, smaller, good for sauce)
  • Cortland (bright white flesh, doesn’t brown as quickly, great for fruit salad)
  • Gala (sweet, crisp, yellowish flesh)
  • Honeycrisp (a personal favorite, well balanced, sweet, tangy, crisp, very popular)
  • McIntosh (very tart, juicy, very popular)
  • Red Baron (mild, sweet, juicy)
  • Sweet Sixteen (a personal favorite, sticky sweet, crisp, juicy, yellow flesh)
  • Wealthy (tart, medium sized)
LATE SEASON
  • Braeburn (sweet, tart, classic)
  • Fireside (sweet, large, good for baking)
  • Frostbite (very sweet, smaller, juicy)
  • Honeygold (yellow skin, good for cooking, sweet)
  • Haralson (firm, good pie apple, sweet)
  • Keepsake (firm, crisp, yellowish flesh, can store for six months)
  • Liberty (disease resistant, tart, crisp)
  • Northern Spy (tart, juicy, great for pies and sauce)
  • Pinata (orange in color, slightly spicy)
  • Prairie Spy (large, dense, good for baking, long storage time)
  • Red Delicious (very popular, firm, dark red, sweet)
  • Regent (well balanced, good for eating and cooking)
  • SnowSweet (a personal favorite, sweet, slightly tart, white flesh is slow to brown)

FIND YOUR APPLE

The Minnesota Department of Agriculture has a list of 109 apple orchards on their website.  You can search by zip code to find an orchard close to you.

If you’re looking for a referral, some of the most popular you-pick orchards include:
  • Baker Orchard in Centuria, Wis.
All kinds of farmers' markets have an apple vendor or two—my go-to apple stand is Doug Bolstorff’s Cedar Grove Orchard stand at the downtown St Paul Farmers Market. They have good apples, decent prices, and friendly service. I also like the Sweetland Orchard stand where they sell amazing apple cider donuts. For 2013, Sweetland will be at the Bloomington, Fulton, and Kingfield farmers' markets.

Don’t have time to hit the farmers' market, a farm stand, or the orchard? No problem. Co-ops have you covered with collections of local apples from local organic orchards.

MAKE APPLE CRISP

I eat at least one apple a day this time of year—I just can’t help myself. Meanwhile, my husband goes bonkers for apple crisp. He has a pretty simple and utterly lip-smacking recipe for crisp that he inherited from his mom.

Ingredients
For the filling:
4 cups of largely diced medium baking apples
1 tsp. ground cinnamon
For the topping:
1/2 c. all-purpose flour
1/2 c. old-fashioned rolled oats
2/3 c. brown sugar
1/3 c. butter, melted (one stick)
3/4 tsp. nutmeg
3/4 tsp. cinnamon
Heat oven to 350 degrees F (177 C). Butter a 9-inch (23 cm) square (or 2-quart) baking dish.
Make the filling:
Core apples then cut into 3/4-inch (7 cm) pieces. Add apples to a large bowl and toss with cinnamon.
Make the topping:
To make the crisp topping, combine flour, oats, and sugar in a medium bowl. Add the melted butter and combine. Sprinkle and press down the topping over the apple filling.
Bake for 35-45 minutes or until the apples are tender and the topping has turned light golden brown.

HIT UP AN APPLE PARTY

Just can’t get enough of this apple stuff? It’s time to party. The 65th Annual Applefest is taking place in La Crescent Minnesota this weekend, Sept. 19-21.  There’s a run/walk, music, a poker tournament, golf outing, beanbag tournament, and a kiddie parade. 

Cross-posted from: In’Cider Information on Minnesota’s Apple Season - Twin Cities Taste - September 2013 - Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Wednesday, August 7, 2013

The Soft Cheeses of Summer 2013


The Soft Cheeses of Summer
MORCELLA from  Shepherd's Way;  MARIE FLANAGAN (3)
What goes with this month’s warm summer breezes and seasonal sneezes?  Why, soft summer cheeses, of course.

And lest you think that delicious, creamy, soft cheeses need hail from France or Italy, think again. These three soft cheeses are all made right here in the Midwest.

The first cheese on my list is the softest and lightest–Morcella, made by Shepherd’s Way Farm in Minnesota. Morcella is a soft-ripened sheep’s milk cheese made with local morel mushrooms by Shepherd’s Way’s cheesemaker Jodi Ohlsen Read. Irresistibly creamy, mild, earthy, and delicate, Morcella can be easily overwhelmed by strong flavors, so enjoy it simply with crusty bread. And grab it while you can–this small-batch cheese is made with spring and summer milk, so it’s only available through September.

On the other end of the flavor spectrum is Arabella cheese from a relatively new cheese maker, Jacobs and Brichford of Indiana. Their Arabella is a soft, tallegio-style cheese made with grass-fed milk from Jersey, Normande, and Tarentaise cross cows. Pale yellow, creamy, buttery, earthy, and aromatic, Arabella’s strong flavor profile can accompany a bottle of barbera or valpolicella with grace.

Striding forth between the delicate Morcella and the bold Arabella is Good Thunder, a new(er) cheese fromAlemar Cheese Company in Minnesota. Made with grass-fed milk from Cedar Summit Farm, Good Thunder has a stiffer, pasty texture, with a smoothness that is slightly reminiscent of its sister cheese, Bent River. The lovely squares of cheese are molded and salted by Kieth Adams and his crew, and then the rind is washed in Surly Bender, an oatmeal brown ale. This somewhat “stinky” cheese has a soft, orange rind, and a slightly smoky flavor that pairs well with a variety of beers, including brown ales and black ales.

So why not bypass the stove, and treat yourself to soft cheese and salad for dinner or a picnic? All three of these beauties are available throughout the Twin Cities at various farmers markets and co-ops (I spotted all three at Seward Co-op last weekend, and saw Steven Read sampling Morcella at the Minneapolis Farmers Market on Sunday).


 GOOD THUNDER FROM ALEMAR CHEESE CO.                             ARABELLA FROM JACOBS AND BRICHFORD

Cross-posted from The Soft Cheeses of Summer - Twin Cities Taste - July 2013 - Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Thursday, July 11, 2013

Check out Some MN Farms for Free at the 2013 Eat Local Farm Tour


Tour Farms for Free at the Eat Local Farm Tour

MARIE FLANAGAN (4)
The 2013 Eat Local Farm Tour will take place next Saturday, July 20th. Presented by the Twin Cities area food co-ops, the goal of the event is to introduce the Twin Cities to the local farmers that make our seasonal, fresh, local food system possible.

My husband and I grabbed the opportunity to visit a few farms during the 2012 tour. Our stops included Shepherd’s Way, where we spent time perusing products at their on-farm store and laughing at their charismatic flock of sheep. At Simple Harvest Farm Organics, goat-milking was the activity of the day. Perhaps the most interesting part of the day was our stop at L & R Poultry and Produce, where we witnessed how they were using sweet corn as a trap crop for squash beetles, and laughed at the antics of pastured-raised turkeys hunting down insects. Taking the time to see expert farmers in the field bolstered our appreciation for the profession–it also reaffirmed our decision to leave poultry-raising to the experts.

Farm animals
Shepherd's Way Sheep 

Included in this year’s tour event are:
Kohnert Organic Farms
Eat Local
Living Land Farm
Chankaska Creek Ranch & Winery
East Henderson Farm
Cedar Summit Farm
Shepherd’s Way
L and R Poultry & Produce
Simple Harvest Farm Organics
Thousand Hills Cattle Company
Ferndale Farm
Gardens of Eagan
Riverbend Farm
Women's Environmental Institute
10th Street Farm & Market
Big River Farm
Growing Lots Urban Farm
Beez Kneez
Stone's Throw Urban Farm

Details for each farm are a bit different, so be sure to check out the Eat Local Farm Tour guide book online or pick it up at an area co-op, including: Eastside Co-op, Harvest Moon Co-op, Just Food Co-op, Lakewinds Natural Foods, Linden Hills Co-op, Mississippi Market Natural Foods Co-op, River Market Community Co-op, Seward Co-op, St. Peter Food Co-op, the Wedge, and Valley Natural Foods.

Find more information at themix.coop.

Cross posted from: 2013 Eat Local Farm Tour - Twin Cities Taste - July 2013 - Minneapolis, St. Paul, Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Wednesday, June 26, 2013

New University of Minnesota Extension Website Offers Local Food Resources


New Website Offers Local Food Resources
MARIE FLANAGAN
A group of folks from the University of Minnesota Extension, Buy Fresh Buy Local South Dakota, FARRMS (North Dakota), North Dakota State University Extension, and the Northwest Regional Partnership (Minnesota) have teamed together to launch a new Community and Local Food Resource website.

Announced this spring, the website contains extensive links to tools, videos, articles, reports, fact sheets, websites, and more that will help farmers, extension educators, and communities who are looking to build their local food system infrastructure.

Researchers received a SARE grant to work with rural Minnesota, North Dakota, and South Dakota communities to identify needs. They hope the website will address their needs through the tools and resources for farmers, community groups, Extension educators, and others interested in local food systems.

"The release of this website coincides with the kick-off of a new season of farmers markets, CSAs and farm-to-institution programs,” said Greg Schweser, community food systems planner for the University of Minnesota Extension’s Regional Sustainable Development Partnerships. “It will be useful to those working in local foods seeking production assistance, expanded marketing opportunities, developing stronger businesses, creating new sourcing options, educating citizens and crafting more beneficial public policies.”

Cross posted from New University of Minnesota Extension Website Offers Local Food Resources - Twin Cities Taste - May 2013 - Minneapolis, St. Paul, Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Sweet Science Ice Cream Available at Verdant Tea


Sweet Science Discovers a Retail Space

DUSTIN BLACK
The Twin Cities has a new ice cream stop to add to your list this summer. Sweet Science, a small ice cream company with big flavors, has landed a fulltime retail location.

Ashlee Olds started making ice cream for friends five years ago. After working at Black Sheep Coffee Café and Rogue Chocolatier, she was inspired to make a line of small batch ice cream called Sweet Science, with a logo in the shape of a vanilla molecule.

With a Business Management and Entrepreneurship feather under her cap from Metro State, Olds works in her community commercial kitchen space in St. Paul where she uses local products like Castle Rock organic milk and other certified organic ingredients, “with names you can pronounce.” Her notably smooth salted caramel is their mainstay flavor, but Olds also is whipping up nontraditional flavors like blood orange (pictured here) stracciatella (inspired by La Marianna’s Italian gelato), rhubarb cinnamon almond, and strawberry buttermilk.

Previously, Sweet Science ice cream was somewhat tricky to track down, with monthly tasting events at the kitchen space, and scoops for sale at food trucks or events. But this week, Olds announced that in early July pints of Sweet Science ice cream will become available at Verdant Tea’s new location in the former Seward Coop space in South Minneapolis.

Olds and Verdant Tea met at North Coast Nosh. There, they sampled each other’s products, and as they learned more about their individual business philosophies, the more they fell in love with the idea of working together. Once they get their bearings in the new space, they hope to combine their products to offer tea and ice cream flight pairings, and even chai and matcha milkshakes.

“Starting in early July, you'll be able to stop by Verdant Tea's new shop and buy pints and cups of Sweet Science—all day any day,” said Olds. “Their hours will be 8 a.m.-8 p.m., which means our customers can stop by and get Sweet Science ice cream almost anytime.”

With ice cream labels that cleverly nod to the periodic table of elements, you can’t miss Sweet Science pints. I’m fond of the blood orange flavor, a riff on the classic Dreamsicle, but if you’d rather sample before you buy, swing by the next Sweet Science tasting event this Friday, June 14, 2013, 5-8 p.m. at the Sweet Science commercial space on Pierce Butler Road.

Cross posted from Sweet Science Ice Cream Available at Verdant Tea Retail Space - Twin Cities Taste - June 2013 - Minneapolis, St. Paul, Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Record-Breaking Year Brings Sweet Smiles for MN Syrup Producers


Record-Breaking Year Brings Sweet Smiles for MN Syrup Producers
SAPSUCKER FARMS
Despite what some consider an excruciatingly long winter, followed by a cold and snowy spring, Maple syrup producers in Minnesota are smiling. It’s no wonder—most of them produced record levels of syrup this spring.

Minnesota is the most north and west of U.S. states to commercially produce maple syrup, according to Jerry Jacobson, vice president of the MN Maple Syrup Producers Association. The association boasts about 100 members, many of whom attended the annual MN Maple Producers Association Annual Meeting and reported record years for 2013.

“At the meeting, everybody said they did better and many reported record crops. About 80% at the meeting said it was their best year ever,” said Jacobson.

The mystifying weather accounts for the record year, he says. “The late spring, combined with all the snow we had, meant temperatures were moderated so that the trees didn’t warm up too quickly.”

Maple syrup is made from sap, and producers need about 40 gallons of sap to make one gallon of maple syrup. Throughout Minnesota, trees produced high levels of sap during the three-week sap run this year, and the sap they produced was good quality, according to Jacobson. In neighboring Wisconsin, producers reported record-breaking levels as well.

“Wisconsin’s 2013 maple syrup production was 265,000 gallons, more than five times the production of 2012,” said Greg Bussler with the USDA’s National Agricultural Statistics Service (PDF). “This is the highest production since NASS began keeping track in 1992.”

Debbie Morrison at Sapsucker Farms in Mora, Minn. was a bit anxious about this year’s season, especially after last year's drought, which yielded just 10 gallons of syrup. But Sapsucker ended up making 210 gallons of syrup, matching their all-time previous record.

“For about two weeks, the sap was just gushing,” said Morrison. “We were doing everything we could to collect it and cook it. It gushed, and gushed, and gushed for about two weeks. The sap was so beautiful and pristine this year. It was the best sap we’ve had. It made amazing, light syrup.”

Jacobson said that at least 60% of syrup entered for judging at the Annual Meeting of the MN Maple Producers Association was grade A, light amber, the highest quality in maple syrup ranking.

But could there be too much of a good thing? Jacobson and Morrison both assured me that producers won’t have any trouble selling their syrup.

“In Minnesota, most syrup producers sell out of everything they make, which is about 20-30,000 gallons annually,” said Jacobson.

Morrison echoed that sentiment, saying, “We’re pretty sure that we’ll be able to sell it all.”

Grade A, light amber syrup is sometimes called “fancy” syrup, and it’s highly sought after by in-the-know syrup fans. Available at local co-ops, farmers' markets, and specialty shops around the state, look for a bottle of maple syrup made in Minnesota, and top your flapjacks with some record-breaking syrup this summer!

Cross posted from: Record-Breaking Year Brings Sweet Smiles for MN Syrup Producers - Twin Cities Taste - June 2013 - Minnesota

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]