At the co-op, local is at the heart of what we do.
We define “local” as food and products grown, produced, or processed within a five-state area that includes Minnesota, Iowa, North Dakota, South Dakota, and Wisconsin. We know our local farmers and locally-owned businesses personally – we visit their kitchens and farms and love seeing exactly where our food comes from and how it’s grown, raised, and made. When you choose local, not only does it taste better (thanks to shorter travel distances!) but more of your food dollars stay in our local community.
Started by four friends with a mission to rid the bathroom of plastic, HiBar shampoo and conditioner bars are all-natural and made with plant-based ingredients. Their cardboard and paper packaging are also recyclable and compostable, resulting in zero plastic waste.
Hoch Orchard & Gardens
Hoch Orchard & Gardens is a certified organic family farm run by Harry and Jackie Hoch. All of their apples are grown naturally without plant growth regulators or ripening agents and have no wax, food grade shellac, or post-harvest pesticides added. The Hoch’s practice Integrated Pest Management techniques to produce high-quality fruit while using a minimal amount of certified organic fungicides and insecticides. Their farm is also certified biodynamic – a standard more extensive than organic, with stricter environmental requirements around fertility, pest and weed control, water conservation, and biodiversity.
Holy Land’s founder, Wajdi Wadi, came to Minnesota from Kuwait to attend college. Shortly after graduating in 1985, he bought the bakery which was to become Holy Land with his uncle Ali. By offering specialty products, including their award-winning pita bread, Holy Land has grown over the years into a renowned local institution.
“Hoyo”, which means “mother” in Somali, was founded on the goal of employing and empowering Somali women. They hire moms to make one of their favorite dishes, sambusa. This way, they are able to share a piece of their culture with the Twin Cities community while also providing for their families. Their recipe originates from Halima, a mother of six, and each sambusa is hand-folded, allowing you to experience traditional and authentic Somali cuisine.
Ka All Naturals
Twin Cities, MN
Founders Kate and Ameeta met through a mutual interest in mindfulness and meditation. Their mutual passion led to them developing this Ayurvedic skin care line made with pure ingredients. Ka All Naturals skin care products are handcrafted in small batches and sold in non-plastic, reusable, and recyclable containers.
Kadejan began custom processing pheasants and hens in 1989 for local area farmers and developing a market for their products in Twin Cities-area fine dining establishments. As they were working with various local chefs, many began asking for “free-range hens”. Kadejan chickens are raised naturally in small flocks, are free roaming and never caged, and are fed whole grains.
La Perla Tortilleria
After husband and wife Jose and Noemi Payan moved to Minnesota from Chicago in 1994, they quickly realized that there were no tortillerias to be found. They decided to make and sell their own tortillas under the name La Perla, meaning “the pearl.” Today, they have dozens of employees, multiple locations, and make and sell more tortillas than anyone else in the city!
Larry Schultz Organic Farm
Larry Schultz’s family has been using organic farming methods since his great-grandfather first moved onto their land in Owatonna. He prides himself on selling the freshest eggs possible – they’re candled and graded the same day as they’re laid! Schultz free-range, organic turkeys and chickens are fed organic flax seeds, small grains, pasture grasses and bugs, making for happy birds, flavorful poultry, and rich colored egg yolks.
Living Water Gardens
Owned by the Klingbeil family, Living Water Gardens is located roughly 100 miles southwest of the Twin Cities. They grow 7,000 tomato plants and other annual vegetables using hydroponics in an acre-sized greenhouse. This growing method uses nutrient-rich water instead of soil and allows them to extend Minnesota’s short growing season. In the winter, they use recycled wooden shipping pallets (that would otherwise end up in a landfill) to heat the greenhouse. This agricultural system means they’re able to deliver a variety of fresh, ripe tomatoes grown locally to the co-op from April through December each year.
Mali & Co.
Mali Kouanchao was born in Laos, and many of her childhood memories revolve around food. She remembers her mother preparing traditional Laotian dishes from scratch, such as sai oua (Lao pork sausage). These flavors and techniques inspired her Taste of Laos turkey sausages. Her hope is to share the food she fell in love with as a child and the culture and history of Laotian people. Mali & Co.’s Taste of Laos sausages are made with local Ferndale Market turkey and fresh lemongrass, kaffir lime leaves, and basil.