At Food Building in Minneapolis, makers focused on transparency, quality and sourcing are working side-by-side, supporting each other and working to build a better food system. Here, Red Table Meat Co., Baker's Field Flour & Bread and Alemar Cheese craft products using locally-sourced ingredients and the chefs at Kieran’s Kitchen pull these artisan creations together on the plate, completing the circle by connecting the makers with consumers.
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Red Table Meat Co. is tucked inside Food Building’s long hallway, the team visible behind thick glass windows. You can watch as they break down hogs and sides of beef, readying the locally- and humanely-raised meat to become some of the best salume in the country.
Read MoreAt Food Building, three makers share space with a restaurant, Kieran’s Kitchen Northeast, allowing chef Ian Gray to source delicious items directly from the makers themselves.
Read MoreEach day at Baker’s Field Flour & Bread, Steve Horton and his team grind flour from local grain. Much of that flour is made into bread, pastries, bagels, pretzels and other goodies.
Read MoreThe key to Alemar’s cheese, aside from the skill of Craig Hageman, the company’s head cheesemaker, is that they only use local milk from grass-fed cows.
Read MoreYker Acres is one of fewer than 10% of hog operations in the US that take pigs from “farrow to finish.”
Read MoreAt Corstar Farm, Cory and Kristen Salzl care for a small heard of registered Milking Shorthorn dairy cattle, both holding down full-time jobs on top of running the farm.
Read MoreAward-winning farmer Luke Peterson is focused on the future of farming by applying regenerative, sustainable methods to growing grain.
Read MoreAt Food Building in Minneapolis, chef Ian Gray makes his pasta with flour milled on site each day by Baker’s Field Flour & Bread.
Read MoreThese quick pickles are perfect paired with charcuterie and cheese. At Food Building, chef Ian Gray served his housemade pickles alongside Red Table’s cured meats and a variety of Alemar Cheese’s cow’s milk cheeses.
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