Having found herself on a journey to clean eating, Jennifer wanted to make nutrient-rich foods available to more people. Her plant-based soups and spreads incorporate fresh, whole ingredients into vibrant combinations without dairy, gluten, refined sugar, or preservatives – they show that clean eating doesn’t mean compromising on flavor.
3 Bear Oats
These sweet and savory organic steel cut oatmeal bowls are food for the heart, but Therese of 3 Bear Oats wanted more options for her farmers market customer base. With local ingredients and elevated flavor profiles, her ready-to-heat frozen grain bowls serve up a hearty, healthy helping of heartland.
Lost Capital Foods
In response to a diagnosis of high blood pressure, DJ and Anastasia began looking for ways to impart flavor into their food without adding salt. This led to Lost Capital Foods and their line of fermented hot sauces, branded with pithy names, which provide a variety of flavor forward heat levels for all Minnesota palates.
Jess combined her loves of foraging and mushrooms to create ProCured – a line of all natural, small batch mushroom jerky. These shelf stable, lightweight snacks are made from portobello and oyster mushrooms, and packed with protein. ProCured is dedicated to providing people with delicious and guilt-free snack options.
Maker to Market
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