FARMER > MAKER > MARKET
Maker to Market breaks down food production to maximize community impact at every stage and ensure a high-quality end result.
The Good Acre Farmer Network
Small, local, and low-income farms grow produce for food makers.
2018 Maker to Market Participants
Food makers use local and organic produce to create unique food products.
Lakewinds Food Co-op & Beyond
Food products are sold in retail stores, bringing interesting flavors and concepts to the masses.
We care about this place like no one else, and it shows. From where we source our products to how we invest in our communities, our efforts are grounded in cooperative ideas and local impact. Since our start in 1972, Lakewinds has served the families who call our community home with the highest-quality organic and sustainably raised food from as close by as we can get it. Nurturing a healthy, happy community is a job that’s never done. And we wouldn’t have it any other way.
Lakewinds Food Co-op provides mentorship sessions on:
Category analysis & pricing
Ingredient and recipe recommendations
How to retail (invoicing, packing slips, boxes, UPC, in-store demos)
Branding and labeling
Social media and marketing
At The Good Acre we believe that a successful farm is a sustainable farm. We offer growers the support they need to cultivate healthy crops and gain access to new markets. As a food hub, we provide the space to wash, process, and store produce fresh from the field, and we work year-round to connect our network of growers to wholesale buyers. We also offer commercial kitchen rental, cooking classes, and a 450 member CSA program. Our mission is to connect and strengthen farmers, food makers, and communities through good food.
The Good Acre provides mentorship sessions on:
Kitchen process (equipment, storage, scheduling)
Product liability insurance
Food Manager Certification
MEET THE MAKERS
CLASS OF 2017
Señoras de Salsa
Danielle Wojdyla began her professional food career at General Mills where she developed and improved products like cereals, snacks, and baked goods. From this technical background, she transitioned to community-based “social enterprise” at a local non-profit and made new connections that became the inspiration for starting a small food business. Señoras de Salsa is growing a business that empowers immigrant women and shares bold, authentic flavors.
"The support of rent in a commercial kitchen is great, but beyond that the extra attention to marketing, pricing, social media, and distribution gives a small producer room to breathe in the first few months of a new operation." –Danielle Wojdyla
GYST Fermentation Bar
Sisters Mel and Ky Guse own GYST Fermentation Bar, a small bar and café located in the Eat Street neighborhood of Minneapolis. GYST specializes in favorite everyday fermented foods including artisanal cheese, salumi, natural wine, beer, chocolate, coffee, house-made kombucha, and lacto-fermented vegetables. GYST’s goal is to support and work with other artisanal producers, growers, and farmers. Their favorite saying: “We can pickle that!”
"Since one of our missions is to support small growers and farmers, it made perfect sense for us to be able to buy produce from the farmers and growers at The Good Acre...We see the increased production and business of GYST traditional pickles as a major contribution to the health and well-being of people in our community, as well as the local food system and economy." –Mel Guse
Caldo Foods LLC was established in 2012 with a vision to expand lines of healthy foods that are adaptable to a constantly changing palate and busy lifestyle. Mona Khemakhem’s mission is to bring international flavors to our community using local ingredients. With the expansion and overlap of global cuisines, Caldo Foods is excited to produce food products originating from the Mediterranean coast.
"We can't say it enough – thank you again for helping us make our baby steps in this industry!" –Mona Khemakhem
Little Red Hen Foods
Karen and Peder Schweigert are the co-founders of Little Red Hen Foods’ cauliflower-crust frozen pizza. Together, Karen and Peder have a combined 22 years of passionate experience in the food industry, focused on sustainable supply chains that support the growth of natural and organic grocery items. In the pursuit of healthy living, the Schweigerts wanted to eat more vegetables and only the most hearty and least processed grains. With a weakness for the perfect combination of crust, sauce, cheese, and toppings, and aspirations for more vegetables; cauliflower-crust frozen pizza is a natural answer.
"The camaraderie between the makers, especially in the kitchen, was one of the best parts of the program. We learned from each other, swapped recipes and ideas, and cheered each other on in our success." –Karen Schweigert