On a rainy October night, I wanted to treat gerg to a grassfed, juicy steak.
I called Sapor. They were offering a hanger steak that night. I called Muffaletta. They were offering a NY strip. gerg opted for Muffaletta in the Park, as he is a NY strip lover.
Executive Chef J.D. Fratzke at Muffaletta is a champion for local and sustainable foods in the Twin Cities. ""My heart and soul will always belong to the Mississippi River Valley. Everyone at Muffuletta considers it a huge point of pride to showcase the hard work and dedication to quality found in Minnesota's network of small family farms. The Heartland Food Network is a great partner in bringing the superlative flavors of sustainable agriculture to our guests and to future generations."
Our dinner at Muffaletta in October was so enjoyable. We went there expecting a nice dinner. We left after more than two hours of sipping wine, dining, stirring cubed sugar into espresso, and enjoying a truly romantic setting in a candlelit dining room. Simple and elegant. We toasted. We smiled. We ate too much.
I started with their 1977 Muffaletta Beer Cheese Soup. It has been called the "world's definitive beer cheese soup" by Dara Moskowitz for good reason. It has been on the menu since the restaurant opened, and is a masterpiece in a bowl.
gerg ordered the Fromage a Trois served with generous portions of Green Pastures Dairy cow cheese (Carleton, MN), Eichtens Hidden Acres gouda cheese (Center City, MN), and Faribault Dairy Company's St Pete's blue cheese (Faribault, MN). The cow's cheese had a mild flavor and firm texture, and while the gouda presented a stronger flavor and softer texture, the blue cheese was creamy and tangy. Great options from Minnesota. Top Notch.
Muffaletta offers daily specials with paragraph-long introductions provided on the menu. gerg and I opted for the fish special and the feature entree.
The fish special: Mejillones y Camaron with Black Beans, Lime Rice, and Piquillo Pepper Sauce: "It is common for South American cuisine to feature combinations of all types of jewels of the sea. Tonight we're featuring steamed mussels and tiger shrimp with stewed black beans and pork, lime rice, and a warm piquillo pepper puree kissed with chilies and cumin." The "pork" was diced thick slab bacon from Fischer Farms and offered a salty, bitey contrast to the sweet creaminess of the piquillo sauce. Yes, I ate the bacon. The lime rice and black beans were prepared perfectly - light and fluffy.
Feature dish: Argentine Gaucho Cattle Drive Strip Steak: "1000 Hills Cattle Company (Cannon Falls, MN) grassfed strip steak served over chimmichurri sauce and mashed root vegetables with sauteed peppers." They don't mention that mashed root vegetables are mixed with generous spoonfuls of cream and butter that made them almost as sweet as pie filling, and just as naughty.
Other local fair on the Muffaletta menu:
Fischer Farms grilled pork loin
Maple Leaf Farms duck a l'orange
Ledebuhr's wild rice sausages (made in a Winona butcher shop with Hidden Streams pork)
Stickney Hill chevre
They also offer burgers, tapas, and, of course, a muffaletta sandwich which are less spendy than the entrees we selected.
We watched other folks depart chatting and smiling, warm and friendly - it might have been the exotic and fruity Casa LaPostolle Chardonnay, but I had a warm n fuzzy feeling. Perhaps the service was above and beyond because it was a Tuesday night - we couldn't complain. If anything, our server a was a bit too enthusiastic, and I refuse to complain about enthusiasm in a server.
Muffaletta in the Park
2260 Como Ave
St Paul, MN 55108-1720
Phone: (651) 644-9116
[55108]
Wednesday, October 17, 2007
Wednesday, October 3, 2007
Reetsy Reviews: Town Talk Diner
It's no secret that I enjoy spending time and my appetite at Town Talk Diner. This is our "neighborhood joint." We take friends and family here on a regular basis. We celebrated our engagement here. This one of our top picks for sharing good times. Can you feel me on this? Do you have a neighborhood joint that specializes in local foods?
During our recent visit to Town Talk I noticed they've recreated their menu for fall.
I was VERY pleased to see that a fall-inspired butternut squash risotto has returned to the menu. I am a risotto lover. I remember Town Talk's sweet potato risotto from their fall menu last year as if I ate it yesterday: risotto prepared with sweet potato, swiss chard, aged jack cheese, pumpkin seeds, made with veggie stock, topped with pumpkin seed oil. That aged jack cheese with the sweet potato was on point.
So with at least two local butternut squash risotto dishes available (at Spoonriver and Town Talk), Minneapolines have no reason not to indulge...unless, of course, you hate butternut squash.
gerg and I took some hot seats at the bar. I ordered one of the specials: a pasta dish made with torchio pasta and locally harvested lobster mushrooms in a butter sauce with black pepper.
gerg ordered a ribeye steak off the menu. I believe it has replaced the NY strip steak. The ribeye is prepared with a generous amount of black pepper and is served with a gratin potato dish that sets a ridiculously high bar in terms of good gratin. Rich n Savory. Extreme Savorocity!
We had the opportunity to speak with ex-Cosmos frontman and co-owner, Aaron Johnson, on the topic of the local foods at Town Talk. While Johnson spends a fair amount of time creating some of the amazing cocktails at Town Talk, he is a trained Chef and graduate of Le Cordon Bleu of Minnesota.
I had noticed that while Town Talk utilizes local producers and quality organic ingredients, they don't necessary inform patrons of that on their menu or web site, and I took a moment of Johnson's time to discuss the matter, knowing his keen interest in local foods from previous chats. Here's my summary of our discussion while I sipped on one of their new cocktails, a "cherry ghost" (house made vanilla infused vodka with cherry puree).
Me: "Hey Aaron, can you explain to me why you don't list your local producers on your menu?"
Johnson: "Well, it's for a variety of reasons. As you can see, we do list Fischer Farms as the producer of our pork." (Fischer's Purebred Hog Farm, Waseca, MN)
Me: "Why not anyone else? Not enough menu real estate?"
Johnson: "Kind of. We know Fischer Farms can usually supply all that we need. But when we had our heirloom tomato dish on the menu this summer, it would have been difficult to list our producers. At that time we were using several local tomato producers."
Me: "You couldn't list them all?"
Johnson: "Well, when one producer only has 90 tomatoes for you that week, you have to move on the next. You don't necessarily know who is going to have the best product ahead of time, so you can list them."
Me: "That makes sense."
Johnson: "We like to be able to choose our producers based on the quality of what they've got available...and that can change drastically from week to week."
Me: "So rather than listing all of the potential producers, you just leave them off the menu."
Johnson (topping of my drink): "You got it." *wink*
It stands to reason that listing the producers on a menu can be problematic. As we witnessed at Spoonriver, a menu that relies on local products is subject to change.
A tip: If you're really looking for local ingredients, always ask about the specials at restaurants. Town Talk frequently features specialty local ingredients in their specials because they don't obtain a steady enough supply of them to list them on the menu. Take, for instance, my lobster mushroom pasta dish. Those lobster mushrooms were harvested by a local mushroom forager this week, who supplied a small amount to Town Talk. They used the smaller amount to create a special for one night. Thankfully, I happened to stop that night. Doesn't that just make sense? Isn't that the way food should be offered?
Town Talk Diner
2707 1/2 E Lake St
Minneapolis, MN 55406
Phone: (612) 722-1312
Monday, October 1, 2007
Reetsy Reviews: Spoonriver
Perhaps the one restaurant in Minneapolis that comes to the tip of my tongue most often when talking about local foods served up with care, it's Spoonriver. The name always brings "Moon River" to the tip of my tongue as well, which means I'm usually humming that tune after speaking of the restaurant.
Spoonriver in Minneapolis will satisfy most palettes craving local/sustainable ingredients. I definitely glance over my shoulder when I dine at Spoonriver...trying to spot other organic/sustainable community folks.
Spoonriver is: Ambitious. Local. Chic. Ebullient.
Each time I've opened the menu, I've been thrilled to see all the locally produced and organic options offered at Spoonriver. It is the sister restaurant of Cafe Brenda, which is also locally known for its organic and vegetarian eats.
Some local products featured at Spoonriver include:
Wild Acres Duck
Minnesota Pasture Raised Smoked Ham
Minnesota Farm Raised Lamb
Minnesota Grass Fed Beef
Some items that I've truly enjoyed:
-Greens with Fig Vinaigrette sprinkled Toasted Pumpkin Seeds. A deliciously sweet, but not sickening, fig vinaigrette that makes greens taste like CANDY!
-Soup of the Day: Butternut squash: Creamy, squashy madness. Simply divine.
-Caspian Hummus and Roasted Red Pepper and Walnut Spreads served with vegetables (carrots, celery, radish), olives with Foccacia. All the spreads are packed with flavor. I especially appreciated the radish dipped in roasted red pepper. Truly different.
-A Risotto made with golden beets, squash, and Parmesan. Again, the creaminess factor was to die for. The butternut squash is lightly sautéed which leaves it with a slightly firmer bite than a typical butternut squash dish. Fantastic.
Perhaps something to keep in mind regarding local and sustainable foods is that menu items change regularly to match what is available from producers. For instance, gerg wanted to order the Minnesota Grass Fed Beef. With none available, Spoonriver offered a pork chop that evening instead. Ask your server about items not listed on the menu. There may be some secret treats awaiting you!
Call ahead for evenings and weekends. Spoonriver can often be crowded depending on show times at the Guthrie.
Spoonriver
750 S. 2nd St.
Chicago Ave. S.
Minneapolis, MN 55401
612 436 2236
Spoonriver in Minneapolis will satisfy most palettes craving local/sustainable ingredients. I definitely glance over my shoulder when I dine at Spoonriver...trying to spot other organic/sustainable community folks.
Spoonriver is: Ambitious. Local. Chic. Ebullient.
Each time I've opened the menu, I've been thrilled to see all the locally produced and organic options offered at Spoonriver. It is the sister restaurant of Cafe Brenda, which is also locally known for its organic and vegetarian eats.
Some local products featured at Spoonriver include:
Wild Acres Duck
Minnesota Pasture Raised Smoked Ham
Minnesota Farm Raised Lamb
Minnesota Grass Fed Beef
Some items that I've truly enjoyed:
-Greens with Fig Vinaigrette sprinkled Toasted Pumpkin Seeds. A deliciously sweet, but not sickening, fig vinaigrette that makes greens taste like CANDY!
-Soup of the Day: Butternut squash: Creamy, squashy madness. Simply divine.
-Caspian Hummus and Roasted Red Pepper and Walnut Spreads served with vegetables (carrots, celery, radish), olives with Foccacia. All the spreads are packed with flavor. I especially appreciated the radish dipped in roasted red pepper. Truly different.
-A Risotto made with golden beets, squash, and Parmesan. Again, the creaminess factor was to die for. The butternut squash is lightly sautéed which leaves it with a slightly firmer bite than a typical butternut squash dish. Fantastic.
Perhaps something to keep in mind regarding local and sustainable foods is that menu items change regularly to match what is available from producers. For instance, gerg wanted to order the Minnesota Grass Fed Beef. With none available, Spoonriver offered a pork chop that evening instead. Ask your server about items not listed on the menu. There may be some secret treats awaiting you!
Call ahead for evenings and weekends. Spoonriver can often be crowded depending on show times at the Guthrie.
Spoonriver
750 S. 2nd St.
Chicago Ave. S.
Minneapolis, MN 55401
612 436 2236
Monday, September 24, 2007
Reetsy Reviews: Jay's Cafe
gerg and I ate a late breakfast at Jay's Cafe in St. Paul in August.
I drive past Jay's Cafe almost everyday and was all about checking it out.
Apparently, Karl Gerstenberger is wild for locally-sourced ingredients, which is a reason for a sustainability gal like me to give myself whiplash every time I drive by Jay's...I'm always trying to peep the menu on the board outside.
On a rainy Saturday, we darted between raindrops and grabbed a little table. Peace coffee (of course) and the Saturday comics were our appetizers as we scanned the brief and reasonably priced breakfast menu. The atmosphere was unremarkable and definitely unpretentious.
We ordered the "Surfer" Burritos - a burrito with eggs, avocados, salsa, cheese, and tomatoes. Savory and acceptable.
But the home run, out of the ballpark dish was the Apple-Carmel French Toast - we're talkin' thickly sliced Ciabatta bread french toast served up with diced apples, drizzled with caramel, and then topped with real whipped cream and maple syrup. A "big up yourself" goes out to the Gods who looked down upon Jay's Cafe when this was served to us. I thank ye.
We made sure to check out the art. Since we spend 1/3 of our free time in hardware stores, the photographs of the local Noll Hardware were pretty interesting to us.
I chatted up our server before we departed, and she indicated that the most locally sourced menu at Jay's was the dinner menu.
You know I'm all about trying the Organic Cantaloupe Soup with ricotta dumpling and scallion oil for $6.
Jay's Cafe
791 Raymond Av
Saint Paul, MN 55115
Phone: (651) 641-1446
[where: 55406]
Reetsy Reviews: Mill City Market
Not too long ago, I read that olive oil was available for sale at the Mill City Market. What's up with that? Olive oil isn't produced locally.
I went to the market to check out the olive oil situation this sping, and sure enough - Valli Dell'etna Olio di Oliva representatives were there slinging 4 varieties of olive oil. Very tasty olive oil, I might add. You might remember Valli Dell’Etna from the Strib's "The Taste 50" this past May.
Not to jump to conclusions, I asked the sales rep, Josephine Mangano, a few questions. The lowdown: Valli Dell'etna Olio di Oliva is, in fact, produced in Sicily by her family. It is then shipped to Minneapolis and distributed and marketed locally by Josephine. That's when I slammed on the brakes.
Perplexed was I because my understanding was that the Mill City Market was distinguishing itself through its mission for local foods: "Our mission is to promote local, sustainable and organic agriculture, increasing economic opportunities for farmers, urban youth, small businesses and food artisans. To offer experiential learning about and access to healthy local foods, and build a vibrant gathering place for Minneapolis residents and visitors." It's a neat little market right next to the Guthrie.
There was no question, for me, about the quality of the Valli Dell'etna olive oil. I just couldn't understand why it was being sold at a "local foods" market. "Perhaps I missed the boat entirely on this one," I thought to myself, "maybe Valli Dell'etna falls under the 'small business/food artisan' aspect of the Mill City Market mission." But I couldn't shake the feeling that Valli Dell'etna somehow didn't fit in with the rest of the local farmers and producers at the market.
I decided to see if Mill City Market had any info on their web site about their definition of local foods, but couldn't find much. I couldn't find Mill City Market's guidelines for farmers and producers on their web site either. "Perhaps the fact that the product is being distributed locally by the same family that produces it in Silicy makes Valli Dell'etna a local, small business," I speculated.
So I took some time to think about the general definition of local foods. My understanding of local foods is the standard: "foods that are produced locally." But what about a small, family operation like Valli Dell'etna? I know it's a small artisan operation, but should it be considered "local" in the scheme of things?
Sure, olive oil can be called organic, and even sustainably produced. But local?
SO...this is where I'm at now: Overall, does Valli Dell'etna's presence at the market broaden or compromise the "local foods" message of the Mill City Market?
This dialog I had (with myself and gerg) reminded me of Pollan's piece about "local" foods, "No Bar Code". He encountered an organic producer who wouldn't ship him a broiler chicken because "shipping meat all around the country" wasn't sustainable. Says Pollan, "By definition, local is a hard thing to sell in a global marketplace. Local food, as opposed to organic, implies a new economy as well as a new agriculture—new social and economic relationships as well as new ecological ones. It’s a lot more complicated."
-----------------------------------------------------------------------------------
07/23/07 UPDATE (in a message from Sandra): "I got the skinny from Marjorie who runs the Mill City Farmer's market: all of the meat and produce is guaranteed to be local but they are making exception on some specialty items, such as the olive oil. No worries on the meat/produce front though."
I went to the market to check out the olive oil situation this sping, and sure enough - Valli Dell'etna Olio di Oliva representatives were there slinging 4 varieties of olive oil. Very tasty olive oil, I might add. You might remember Valli Dell’Etna from the Strib's "The Taste 50" this past May.
Not to jump to conclusions, I asked the sales rep, Josephine Mangano, a few questions. The lowdown: Valli Dell'etna Olio di Oliva is, in fact, produced in Sicily by her family. It is then shipped to Minneapolis and distributed and marketed locally by Josephine. That's when I slammed on the brakes.
Perplexed was I because my understanding was that the Mill City Market was distinguishing itself through its mission for local foods: "Our mission is to promote local, sustainable and organic agriculture, increasing economic opportunities for farmers, urban youth, small businesses and food artisans. To offer experiential learning about and access to healthy local foods, and build a vibrant gathering place for Minneapolis residents and visitors." It's a neat little market right next to the Guthrie.
There was no question, for me, about the quality of the Valli Dell'etna olive oil. I just couldn't understand why it was being sold at a "local foods" market. "Perhaps I missed the boat entirely on this one," I thought to myself, "maybe Valli Dell'etna falls under the 'small business/food artisan' aspect of the Mill City Market mission." But I couldn't shake the feeling that Valli Dell'etna somehow didn't fit in with the rest of the local farmers and producers at the market.
I decided to see if Mill City Market had any info on their web site about their definition of local foods, but couldn't find much. I couldn't find Mill City Market's guidelines for farmers and producers on their web site either. "Perhaps the fact that the product is being distributed locally by the same family that produces it in Silicy makes Valli Dell'etna a local, small business," I speculated.
So I took some time to think about the general definition of local foods. My understanding of local foods is the standard: "foods that are produced locally." But what about a small, family operation like Valli Dell'etna? I know it's a small artisan operation, but should it be considered "local" in the scheme of things?
Sure, olive oil can be called organic, and even sustainably produced. But local?
SO...this is where I'm at now: Overall, does Valli Dell'etna's presence at the market broaden or compromise the "local foods" message of the Mill City Market?
This dialog I had (with myself and gerg) reminded me of Pollan's piece about "local" foods, "No Bar Code". He encountered an organic producer who wouldn't ship him a broiler chicken because "shipping meat all around the country" wasn't sustainable. Says Pollan, "By definition, local is a hard thing to sell in a global marketplace. Local food, as opposed to organic, implies a new economy as well as a new agriculture—new social and economic relationships as well as new ecological ones. It’s a lot more complicated."
-----------------------------------------------------------------------------------
07/23/07 UPDATE (in a message from Sandra): "I got the skinny from Marjorie who runs the Mill City Farmer's market: all of the meat and produce is guaranteed to be local but they are making exception on some specialty items, such as the olive oil. No worries on the meat/produce front though."
Reetsy Reviews: Chipotle
Of COURSE I've eaten food purchased at Chipotle.
Of COURSE I've enjoyed said food and appreciated their committment to fresh, natural ingredients.
I've read this on their menu: "Our naturally raised meats are free of antibiotics and added growth hormones, fed a vegetarian diet and humanely raised." I rarely eat "meats," but I appreciate the effort. I've also heard IIII rave about Chipotle more than once. So bascially, Chipotle has a favorable reputation with me.
Until this past summer, I wasn't aware of Chipotle's FOOD WITH INTEGRITY committment, which makes me give Chipotle the ol' doubletake cuz sustainable agriculture activism gets my butter churning.
Naturally raised pork, chicken, and beef are part of their mission to provide natural foods. The hard part is finding enough of it to go 100%, so says Mike Fuller, a marketing consultant with Chipotle: “'We’re really proud to offer naturally raised meats but we can’t get enough of it,'” said Mike Fuller, a marketing consultant with Chipotle. “'We’ve proven there is a demand for this kind of food and funding these research initiatives would make it possible for us to get more of these products locally.'” (quote lifted from the Land Stewardship Project Newsletter)
Fuller testified before the Senate High Ed Finance Committee on the need for more sustainable livestock research at the U of M, along with others, including livestock farmer Paul Sobocinski and Kathy Sheran.
So no, I'm not going to give up the unknown whatnots of the local fair in my neck of the non-woods, despite my uncertainness, but I will give Chipotle a high five and exclaim, "that red chili tomatillo is tasty! I'm coming back for more!"
Of COURSE I've enjoyed said food and appreciated their committment to fresh, natural ingredients.
I've read this on their menu: "Our naturally raised meats are free of antibiotics and added growth hormones, fed a vegetarian diet and humanely raised." I rarely eat "meats," but I appreciate the effort. I've also heard IIII rave about Chipotle more than once. So bascially, Chipotle has a favorable reputation with me.
Until this past summer, I wasn't aware of Chipotle's FOOD WITH INTEGRITY committment, which makes me give Chipotle the ol' doubletake cuz sustainable agriculture activism gets my butter churning.
Naturally raised pork, chicken, and beef are part of their mission to provide natural foods. The hard part is finding enough of it to go 100%, so says Mike Fuller, a marketing consultant with Chipotle: “'We’re really proud to offer naturally raised meats but we can’t get enough of it,'” said Mike Fuller, a marketing consultant with Chipotle. “'We’ve proven there is a demand for this kind of food and funding these research initiatives would make it possible for us to get more of these products locally.'” (quote lifted from the Land Stewardship Project Newsletter)
Fuller testified before the Senate High Ed Finance Committee on the need for more sustainable livestock research at the U of M, along with others, including livestock farmer Paul Sobocinski and Kathy Sheran.
So no, I'm not going to give up the unknown whatnots of the local fair in my neck of the non-woods, despite my uncertainness, but I will give Chipotle a high five and exclaim, "that red chili tomatillo is tasty! I'm coming back for more!"
Reetsy Reviews: Galactic Pizza
I remember when I first moved to Minneapolis, I saw goofballs driving around in wacky 3-wheeled cars wearing capes.
I was all "What's up with that, gerg?!?"
And gerg was all, "Oh, that's the Galactic Pizza delivery driver."
photo swiped from their web site.
So one night, gerg and I wanted to grab a slice, and we called Dre (our local pizza connoisseur).
Dre recommended Galactic Pizza, which neither of us had tried. We hopped on our Nighthawk, parked by the VFW on Lyndale, and sat inside for some za and a Caesar salad. And let me tell you, we weren't disappointed. Plus, we saw the flying pizza dude come in a from a delivery wearing a cape. SCORE!
From their menu to the methods they use for disposing waste, Galactic Pizza is ahead of the curve when it comes to being green.
Native ingredients are a priority.
THE PAUL BUNYAN PIZZA - "This is a very special pizza. The first of its kind. All of the toppings have been selected based on the fact that they are native to the Minnesota ecosystem, giving it a unique flavor that is truly Minnesotan. It starts with our homemade tomato sauce, topped with mozzarella cheese, morel mushrooms, wild rice, and bison sausage."
Activity within the community is a priority.
SECOND HARVEST HEARTLAND PIZZA - "Tomato sauce, mozzarella cheese, roma tomatoes, garlic, and fresh organic basil. Every time you order this pizza we will donate $1 to Second Harvest Heartland, Minnesota's largest hunger relief organization."
Community supported agriculture is a priority.
THE CSA PIZZA - "We have contracted with the Natural Harvest CSA to buy their fresh seasonal crops for this pizza. The crops rotate so this pizza changes with the output on the farm. Please ask what the current CSA pizza is. Also, if you would like information on what Community Supported Agriculture is, or how you can join the CSA program at Natural Harvest, please ask us and we'll let you know."
This past Friday night, we rode our bikes down to Galactic Pizza for a second visit via the Greenway (it's directly off the Greenway on Lyndale) to meet up with Reed and Sarah. Once again, the pizza was tasty. Their awesome green approach to business, a nice crispy crust, a zesty tomato sauce, the goofy outdoor seating with grass umbrellas, reasonable prices, and the variety of pizza toppings will keep me coming back.
Galactic Pizza - "Pizza with a Conscience"
2917 LYNDALE AVE. S.
UPTOWN MINNEAPOLIS
612-824-9100
I was all "What's up with that, gerg?!?"
And gerg was all, "Oh, that's the Galactic Pizza delivery driver."
photo swiped from their web site.So one night, gerg and I wanted to grab a slice, and we called Dre (our local pizza connoisseur).
Dre recommended Galactic Pizza, which neither of us had tried. We hopped on our Nighthawk, parked by the VFW on Lyndale, and sat inside for some za and a Caesar salad. And let me tell you, we weren't disappointed. Plus, we saw the flying pizza dude come in a from a delivery wearing a cape. SCORE!
From their menu to the methods they use for disposing waste, Galactic Pizza is ahead of the curve when it comes to being green.
Native ingredients are a priority.
THE PAUL BUNYAN PIZZA - "This is a very special pizza. The first of its kind. All of the toppings have been selected based on the fact that they are native to the Minnesota ecosystem, giving it a unique flavor that is truly Minnesotan. It starts with our homemade tomato sauce, topped with mozzarella cheese, morel mushrooms, wild rice, and bison sausage."
Activity within the community is a priority.
SECOND HARVEST HEARTLAND PIZZA - "Tomato sauce, mozzarella cheese, roma tomatoes, garlic, and fresh organic basil. Every time you order this pizza we will donate $1 to Second Harvest Heartland, Minnesota's largest hunger relief organization."
Community supported agriculture is a priority.
THE CSA PIZZA - "We have contracted with the Natural Harvest CSA to buy their fresh seasonal crops for this pizza. The crops rotate so this pizza changes with the output on the farm. Please ask what the current CSA pizza is. Also, if you would like information on what Community Supported Agriculture is, or how you can join the CSA program at Natural Harvest, please ask us and we'll let you know."
This past Friday night, we rode our bikes down to Galactic Pizza for a second visit via the Greenway (it's directly off the Greenway on Lyndale) to meet up with Reed and Sarah. Once again, the pizza was tasty. Their awesome green approach to business, a nice crispy crust, a zesty tomato sauce, the goofy outdoor seating with grass umbrellas, reasonable prices, and the variety of pizza toppings will keep me coming back.
Galactic Pizza - "Pizza with a Conscience"
2917 LYNDALE AVE. S.
UPTOWN MINNEAPOLIS
612-824-9100
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