Friday food
The Twin Cities has a strong and growing interest in the locavore lifestyle, with farmers markets enjoying increased popularity and many local restaurants focusing more intently on sourcing their foods from area producers.
One example of the dedication to local foods is Traditional Foods MN, a warehouse club food store that sells local foods only to members. Membership is available at $10 for a one-time visit, or $30 for three years or $75 for lifetime.
First-time visitors might be taken aback at the location.
Aesthetically pleasing it ain't, tucked away in a warehouse behind an auto body shop.
The interior is somewhat better, although still pretty much an industrial warehouse around the edges.
No, not wine--locally made kombucha. Several flavors and providers.
Canned items, like honey, maple syrup, soup mixes, jams and preserves.
Dairy products, including chicken and duck eggs.
And meat. Lots and lots of meat--several deep freezers full of numerous variations on chicken, beef, and pork (including some mighty fine sausage patties and bacon, which we bought and consumed quite happily). There's even raw dog food, prepared by the owner, who is also a holistic veterinarian.
Oddly for a summer day, there was no local produce. Owner Will Winter was available for questions, and when I asked him about the produce, he said, laughing, that he hadn't really thought about it; but produce was tricky, so much would be wasted, and he wasn't sure how to make that work. (A local farm does provide CSA shares that can be picked up there, though.)
I have mixed feelings about this venture. I applaud the sentiment behind it, but other than the great meat selection, I'm not 100% sure why someone would join. Many of the products can be found at co-ops and grocers around the Twin Cities. On the other hand, if he can grow the store and increase the number of products, find a way to make produce a part of the mix, it could become a strong resource for people who try to source locally.
Winter has plans to expand a back-room kitchen that currently can be used by vendors who need a commercial kitchen space to prepare their products for retail sale. The kitchen is also used for private event catering. With a larger space, perhaps he could look at produce as a long-term product: get fresh produce in the summer and freeze/can it for sale in the winter, when farmers markets no longer have much to sell.
I wish him the best of luck; he's a knowledgeable, enthusiastic, passionate guy.
And who could resist that dog?



