Whole Foods Co-op, Author at Whole Foods Co-op

Co-op Partners Warehouse

Posted on October 14, 2025October 14, 2025 by Whole Foods Co-op

A LEADER IN NATURAL AND ORGANIC DISTRIBUTION IN THE HEART OF MINNESOTA

Distributors are a crucial behindthe-scenes aspect of the grocery supply chain. They create a central spot where farmers and food producers can bring their food to then be efficiently dispersed across a region to individual stores. Whole Foods Co-op partners with several distributors, including fellow cooperative Co-op Partners Warehouse (CPW).

A CPW produce delivery arrives at Whole Foods Co-op.

CPW is a prominent wholesaler and distributor of natural and organic products in the Midwest. Committed to serving co-ops, local businesses, and food retailers, CPW has established itself as a key player in the growing natural food market.

Founded in 1999, CPW was developed by Edward Brown as an offshoot of his work as produce manager at the Wedge. CPW, part of today’s Twin Cities Co-op Partners, aims to offer higher-quality local and organic wholesale options Early on, CPW became a certified organic handler and has since focused on carrying organic produce, selling approximately $25 million worth of organic produce each year. Based in St. Paul, CPW started off by collaborating with The Wedge Coop, Seward Co-op, and Lakewinds Co-op. Over 20 years later, CPW has grown to serve over 400 clients, including Whole Foods Co-op.

Many popular local products are distributed through CPW. Even some of Whole Foods Co-op’s hyper-local products pass through CPW prior to landing on our shelves.

While this may seem like an extra step, it’s actually a great opportunity for local businesses to concentrate their efforts and benefit from a larger distribution network. It enables businesses to make one trip to drop off their products versus driving to dozens of individual stores. Small organizations can focus their time on other aspects of their business.

The system also creates efficiencies for grocery stores, like Whole Foods Co-op, where instead of ordering hundreds of products with hundreds of individual farmers and producers, the Co-op can work with a single entity.

Whole Foods Co-op shoppers benefit from the partnership with CPW. “We’re lucky to have a local distributer in our area,” said Brandon, Hillside Grocery Assistant Manager, “It creates an efficiency for ordering local products that not all co-ops have access to. It helps bring even more foods from Minnesota and Wisconsin to our community.”

In some instances, small businesses get their start at Whole Foods Co-op, and as sales grow, they’re able to leverage their strong sales and experiences to secure a spot with CPW. “It’s a good indicator that their business is growing,” said Brandon, “A local producer’s first step is direct ordering with local businesses like us, but the next step is working with a distributor to scale up your business. All good things!”

CPW can be a big step up for local producers on their journey to expand their reach and CPW values these relationships with local farmers and producers. Joleen Baker, CPW Director, shared, “The more we do to be better stewards to the partnerships, the better the relationships.”

In addition to taking care of their vendors, CPW’s foundations in the cooperative movement foster a strong sense of community responsibility. The organization contributes to the local area by donating to neighborhood food shelves and pantries. Additionally, the warehouse supports local farmers and producers through fair trade practices and direct sourcing. By prioritizing these values, the company not only enhances the quality of its products but also strengthens local economies, ensuring that profits remain local.

Nick, Whole Foods Co-op Denfeld Produce Manager, Gloria, CPW Sales Associate, Elyse, Hillside Produce Manager and Liam, Hillside Produce Assistant Manager.

With CPW as a partner, Whole Foods Co-op has been able to expand local offerings and provide Co-op shoppers with a larger variety of organic options. The partnership is yet another example of communities benefiting from cooperation among cooperatives.

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Familiar Faces at Whole Foods Co-op

Posted on August 25, 2025August 25, 2025 by Whole Foods Co-op

Over the past 55 years Whole Foods Co-op has employed thousands of Duluthians. From first jobs to long-term careers, the Co-op is proud to employ your friends and neighbors from across the city.

Many people build their careers at Whole Foods Co-op, with 31% of our staff being employed at the Co-op for over five years. These staff members have helped to make the Co-op into what it is today – and have quite a few stories to tell!

For our 55th anniversary, we’ll feature just four of our long-tenured employees, representing both our stores and the four primary departments that you, as a shopper, encounter the most. Learn a little more about who they are, what they do, and their favorite things about working at the Co-op.

Jim sitting at a desk in an office holding a phone to his ear and writing on a pad of paper.

Jim R., Grocery Purchasing Lead, Hillside

Employee since 1998

Jim has been a buyer in the Grocery Department for 27 years, working with his fellow buyers to keep products on the shelves. “It’s a job that comes with a lot of troubleshooting and problem solving,” said Jim. Over the years, “I have enjoyed helping the Co-op grow into a force to be reckoned with,” he said.

When asked about his favorite thing about working at the Co-op, he replied, “I believe in the mission. The Co-op is the greenest business in town: we keep pesticides out of the water table by expanding organic acreage, we strengthen the regional economy by buying local (which reduces food miles/petroleum use), and we recycle and compost whatever we can. I love that we are community-owned by our friends and neighbors, as opposed to a corporation.”

Dolores M., Deli Cook/Baker, Denfeld

Employee since 2005

Dolores remembers working at the Co-op back when it was where Burrito Union is now. “That’s where I started training,” she said. She followed the Co-op in their move to the current Hillside store, then transferred to Denfeld when it opened because it was closer to home.

Delores poses smiling in front of the deli grab-n-go case at the Denfeld Whole Foods Co-op.

Anybody who’s tried the Deli’s beloved Grab ‘n Go items, has likely enjoyed one of Dolores’ creations. “I do a little bit of everything,” she said, which includes the salads, sandwiches, and soups. She’ll also occasionally do bakery, in addition to keeping the Deli stocked and “looking pretty” throughout the day.

Over the years, the biggest change Dolores has noticed has been the Co-op’s “tremendous” growth. “I’ve heard so many people say that it’s such an asset to the community, and it’s gone from this little thing when I first started here.”

And though we can’t prove it, we think it’s in part due to Dolores’ Fog City Pasta recipe.

Dylan poses smiling at the customer service counter at the Hillside Whole Foods Co-op.

Dylan S., Front End Assistant Manager, Hillside

Employee since 2009

Dylan started as a part-time Front End Clerk, and over the years has been promoted to Manager on Duty, then Front End Assistant Manager. He takes pride in guiding the department towards their goal of providing the best customer service possible. And though he’s known for treating everyone like a star, he particularly relishes the memory of bagging an Academy Award winning actress’s groceries. “More than once!” he added with a smile.

Dylan has seen the Hillside store grow and evolve since he started. “There was a bank in what is now our parking lot,” he reflected. “We also expanded our indoor seating area and installed green flooring.” And while many things have changed over the years, some foundational aspects of working at Whole Foods Co-op remain, including valuing its people. “My favorite thing about working at the Co-op is the relationships that I’ve developed with such a wide variety of co-workers.”

Nick S., Produce Manager, Denfeld

Employee since 2014

Nick started as the Produce Assistant Manager at Hillside, and when the Denfeld store opened in 2016, he was promoted to Produce Department Manager to oversee the new department. And while his roles and responsibilities have evolved, he has continued to ensure our shoppers are greeted by fresh, fragrant, local and colorful flowers and foods the moment they walk into our stores.

Nick’s days are varied, as he manages all aspects of the produce department, including personnel, product and department financial metrics. He also works directly with farmers to support the local produce season. “Sometimes I get to stock produce, sometimes I get to buy produce,” he said of his role. But as far as what he loves about being a Produce Manager, it’s “the people I work with,” he said. “Learning from and building relationships with co-workers and local farmers and growers in our community and beyond continues to be my favorite thing about my work.”

Favorite Food to Get at Whole Foods Co-op

We asked staff what their favorite food is at Whole Foods Co-op – and they all gave us two!

Dried mangoes and dates with USDA organic seal.

Jim R.

Bulk organic dried mango
Stuffing bulk organic dates with local blue cheese

Delores M.

Deli Fog City Pasta Salad
Deli Cranberry Tuna Salad

She developed the recipe for both!

Dylan S.

Deli Red Curry Tofu
Food Farm carrots

Nick S.

Deli Chicken & Lime Burrito
Equal Exchange Organic Midnight Sun Coffee

Whole Foods Co-op Celebrates 55 Years

This year Whole Foods Co-op marks 55 years of being community-owned and led, making positive impacts on local farmers, shoppers and the communities we serve. In celebration, we’ll be releasing a series of profiles of just a few of the many people across our history who’ve helped shape Whole Foods Co-op into what it is today.

What’s your favorite memory of Whole Foods Co-op? Share it with us!

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Closing the Loop

Posted on July 28, 2025July 28, 2025 by Whole Foods Co-op

Whole Foods Co-op and Resource Renew Celebrate Compost Partnership

Compost is a nutrient-rich addition to any garden. Previously known as Garden Green, Premium Compost is a special compost created from local food scraps and yard waste and is processed right here in Duluth at Resource Renew, the brand of the Western Lake Superior Sanitary District. Premium Compost is available seasonally at both Whole Foods Co-op stores.

Given the popularity of Premium Compost and our Owners’ love for composting, in April 2025, the Denfeld store became a Food Scrap Drop Site for Resource Renew’s composting program, making it easier than ever for Co-op shoppers to practice composting.

“Shoppers have been asking for us to be a Food Scrap Drop Off Site,” said Erika Osterman, Store Manager of our Denfeld location. “We’re thrilled to be able to provide this service and to help make it easier for our neighbors to keep food scraps out of the landfill.”

A blue garbage dumpster with a Hartels Disposal label on it stands next to a sign that says — Food Scraps Drop Site bin at the Denfeld Whole Foods Co-op.

Dori Decker and Lorilee Blais, Resource Renew Environmental Program Coordinators, tabling at the Food Scraps Drop Site Launch Party at the Denfeld Whole Foods Co-op.

Whole Foods Co-op is excited to build on its partnership with Resource Renew, whose composting program keeps over 2,500 tons of organic matter out of landfills every year.

When asked why composting is so important, Dori Decker, Environmental Program Coordinator at Resource Renew shared, “Twenty percent of the trash in our district that is going to the landfill is food waste. Diverting food scraps from the landfill can preserve the longevity of our region’s landfill, which is projected to close in 2026, reduce greenhouse gas emissions, and reduce household trash volume (which can mean savings for the household!).”

The Food Scraps Drop Site bin is open 24/7 for people to deposit their food scraps. At-home food scraps buckets and BPI-certified compostable bags are available for free through Resource Renew, and additional bags are available for sale at both Co-op stores. Resource Renew encourages the use of BPI-certified bags to keep the drop sites clean and reduce critters and bugs.

This partnership between Whole Foods Co-op and Resource Renew closes the loop, turning food scraps into valuable compost while supporting the environment. Owners, shoppers, and community members are invited to use the Food Scrap Drop Off Site in their composting routine and are encouraged to complete the loop by looking for Resource Renew Premium Compost at Whole Foods Co-op every spring to nurture their gardens.

A large bag of Resource Renew Compost with two boxes of BioBag compostable food scraps bags, sizes small and tall.

Resource Renew Premium Compost and BioBag BPI Certified Food Scrap Bags are available seasonally at both Whole Foods Co-op stores!

The Composting Process

Just how does a banana peel and coffee grounds become compost, a nutrient-rich soil? They follow a 9-month journey at Resource Renew’s facility.

Steps:

Material Collection: Residents and businesses drop off organic materials at designated sites, including the Whole Foods Co-op Denfeld store. Drop site accepted materials include food scraps and BPI-certified compostable products, which are free of plastic, metals, and other non-compostable items. Please note that yard waste is to only be dropped off at the Yard Waste Compost Site.
Sorting: Collected materials are transported to the composting facility, where they are meticulously sorted to remove contaminants.
Grinding: Larger organic materials are ground into smaller pieces to accelerate decomposition.
Mixing and Aeration: Ground materials are combined with the daily delivery of food scraps to create a uniform mix of carbon-rich and nitrogen-rich materials. Aeration promotes microbial activity, essential for effective decomposition.
Active Composting: Compost is placed in large, aerated windrows, or piles, for several weeks, with staff monitoring temperature, moisture, and oxygen levels. High temperatures help eliminate pathogens and weed seeds. Compost can reach temperatures exceeding 150 degrees.
Turning and Monitoring: The compost pile is periodically turned to maintain optimal conditions for microbial activity.
Curing: After active composting, the material cures for several months, allowing it to mature and stabilize its nutrients.
Screening and Packaging: Mature compost is screened to remove oversized particles and contaminants, then packaged for distribution.
Community Distribution: Premium Compost is available for purchase throughout the area, including at both Whole Foods Co-op stores.

Compost information provided by Resource Renew.

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Bayfield Regional Food Producers Cooperative

Posted on July 7, 2025July 7, 2025 by Whole Foods Co-op

Stronger Together

Today is pack-up day,” said Laura Ashenbrener, Bayfield Regional Food Producers Cooperative’s General Manager. Once a week, producers from across the Chequamegon Bay region bring their goods to the co-op’s aggregation center in Ashland, WI.

On a cool but sunny spring morning, the warehouse’s two conveyor belts were bursting with products. Throughout the year, freshly picked fruits, vegetables, meat, baked goods, honey, flowers, and other products will pass through the same area to be sorted, packed, and sent to drop sites. “Our delivery driver goes up to Duluth and Superior twice a week,” said Ashenbrener, looking over the product being prepped for the voyage.

Also known as Bayfield Foods, the producer-owned cooperative unites 21 member farms and food producers across the region. Whole Foods Co-op shoppers may recognize some of their member-owners, including Café Coco, Drifty Acres, and Observation Hill Farm. Between the owners, Bayfield Foods provides over 400 different products through their year-round Community Supported Agriculture program (CSAs).

A photo of members of the Bayfield Regional Food Producers Cooperative smiling while packing boxes of produce on a conveyor. — Farmers Abigail Klema of Suri Fina Farm and Rob Hartman of Twisted Twig Farm pack CSA boxes at Bayfield Regional Food Producers Cooperative. Photo courtesy Bayfield Foods.

By working as a co-op, members become stronger together. Farmers pool resources, gain access to storage facilities and equipment, and collectively market their products. They are also able to tap into a large distribution network. The CSA program alone will distribute over 300 weekly shares over the summer. For the individual farmer, this means that, with a single delivery to the aggregation center, they can reach more than 300 customers from Bayfield to Cloquet!

Four people pose in front on a conveyor of boxes inside a warehouse. — From left to right: Karra Prudhomme, Bayfield Foods CSA Manager; Mike Gordon; Brian Clements of Northcroft Farm; and Laura Ashenbrener, Bayfield Foods General Manager.

“There was a group of farmers looking for ways to move their products locally, more efficiently, and out of the area,” explained Brian Clements of Northcroft Farm, one of the owners and current board chairman.“It doesn’t make much sense for multiple farmers to drive to Duluth separately, so they started the two programs.”

In addition to the CSA program, Bayfield Foods operates as a wholesaler, providing efficiency for both farmers and buyers. The entire catalog of products is accessible through a single point of contact, streamlining what would typically involve multiple orders from various farms.

Bayfield Foods also supplies schools and local restaurants. “In the Duluth/Superior area, the Superior School District buys a lot of apples and fruits when in season,” Ashenbrener said. As for restaurants, “One of our biggest customers is St. James Social in Bayfield. They really prioritize local and seasonal foods.”

With an eye towards continuing to support its member-owners into the future, the cooperative recently received a Whole Foods Co-op 2025 Grow Local Food Fund grant to enhance its infrastructure through purchasing a new 15′ x 15′ walk-in freezer. With anticipated installation in the fall, the freezer will increase space, reliability, and efficiency. “We can offer appropriate storage for the meat producers,” Ashenbrener said of the investment. “If they need storage, they can rent freezer space [from the aggregation center]. It’s an affordable option for local farms.”

A large warehouse building with a vehicle parked inside. The front bumper, grill, and headlights are visible through the open sliding door.

Two people packing boxes on a conveyor in a warehouse.

This year marks 15 years of the Bayfield Regional Food Producers Cooperative, and they continue to adapt and grow. But, when asked what she loves about her work, Ashenbrener is drawn the community, “I know a lot of the farmers, and I like working for them. I like working with local foods; it’s a big community passion in this area. Local places are really important.”

Bayfield Foods offers multiple drop sites including Duluth, Cloquet, and Superior, as well as home delivery for an additional fee. Visit bayfieldfoods.org for more information on Bayfield Foods, including how to sign up for their CSA.

The United Nations has designated 2025 as the International Year of Cooperatives. In recognition, Whole Food Co-op will be celebrating throughout the year! We’ll be highlighting cooperatives we’re in cooperation with in-store and here in the Co-op Blog. We’re excited to share the stories of co-ops that are creating quality products while having a positive impact on communities across the globe.

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Positively 3rd Street Bakery

Posted on June 13, 2025June 13, 2025 by Whole Foods Co-op

A Sweet Success Story

Nestled in Duluth’s Hillside neighborhood is Positively 3rd Street Bakery, a local establishment known for its delectable baked goods and commitment to employee ownership.

Founded in 1983 by a group of passionate bakers dedicated to a cooperative mindset, Positively 3rd Street Bakery was created to foster community spirit while producing high-quality artisanal baked goods. The bakery operates as an employee-owned cooperative, allowing employees to share in the business’s profits. This commitment to employee ownership aligns with the bakery’s mission to cultivate a positive workplace culture and provide quality goods to customers.

Positively Third Street Bakery work-owners posing in front of their bakery building.

Currently, the bakery has thirteen worker-owners, with plans to add another this year. Working at a small, employee-owned business involves more than just submitting an application; every employee must contribute and be willing to take on various roles. “Everyone is hired in production,” said Angi, one of the worker-owners, “but eventually finds their talent in business ownership.”

The founders understood the importance of using high-quality, locally-sourced ingredients, a practice that is still crucial to the bakery today. “Our most important factors when considering an ingredient vendor are quality, locality, and cost,” said Angi. This focus, combined with traditional baking methods, quickly garnered a loyal following among Duluth residents.

Different Cooperative Business Structures

While Positively 3rd Street Bakery and Whole Foods Co-op are both cooperatives, the two businesses reflect different structures within the cooperative model. Whole Foods Co-op is a consumer cooperative. In this model, the business is owned by its shoppers, who democratically elect a Board of Directors to guide its operations. In contrast, Positively 3rd Street Bakery is a worker-owned cooperative, which means they are owned and run solely by the workers, who have a controlling interest in the business and elect the governing body. While daily operations may differ, both businesses uphold the internationally accepted cooperative principles to direct their overarching missions.

A loaf of dark brown bread with sesame seeds on top, a plate of fruit Danishes, a plate of cookies, and a basket of dark slices of bread.

Current Offerings

Positively 3rd Street Bakery is a vibrant hub for locals and visitors alike, offering an array of delicious options that include artisan breads, pastries, cookies, and savory items. The bakery utilizes some original recipes from 1983 while also creating new favorites, emphasizing sustainability by using organic ingredients whenever possible and prioritizing environmentally friendly practices.

A Unique Way to Give Back

In the spirit of community engagement, Positively 3rd Street Bakery focuses on local involvement and mutual aid. Historically, the bakery spends little to no money on advertising, redirecting those funds to support community organizations through donations and fundraisers. They actively participate in farmers’ markets, food festivals, and community support initiatives, creating strong connections in the region through their mission of unity and support.

A worker-owner of Positively Third Street Bakery staffing a table of baked goods at a farmers market.

Looking to the Future

The employee-owners of Positively 3rd Street Bakery have ambitious plans. Given that the bakery has outgrown its current location, a two-story house, the group is actively seeking a more suitable space. “We have toured many potential buildings for a new location,” Angi said, “but we love and are dedicated to the Hillside.”

Despite the challenges posed by their limited space, they aim to continually innovate their product offerings by exploring new flavors and expanding the menu to attract a broader audience.

With a rich history rooted in artisan baking and a promising future focused on innovation and sustainability, Positively 3rd Street Bakery invigorates the local food scene. Find their fresh baked sweets and breads daily on the shelves at both the Hillside and Denfeld stores!

Co-op Staff Favorites: Positively 3rd Street Bakery

Blackbird Bread

Robert

Raspberry Bar

Brandon

Eclipse Cookie

Lauren

Blueberry Scone

Warren

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Whole Foods Co-op

Posted on May 27, 2025May 27, 2025 by Whole Foods Co-op

A Legacy of Community and Growth

Arno Kahn’s path to Whole Foods Co-op was by way of a party in New York City. “There was a couple at a party in Harlem,” Kahn said. “I mentioned to them that I had a Number Two Duluth Pack. We struck up a conversation and the next time I was in Duluth, I visited them. They lived in the Chester Creek House, which was a very large house, and I ended up moving in!”

That house in Chester Creek also happened to be the home of the Food Buying Club, which was to become Whole Foods Co-op.

The Early Days

As a part of the small food buying club that operated out of a shared cooperative home in Duluth’s Chester Creek neighborhood, members of the buying club such as Kahn joined together to purchase bulk goods at lower prices, seeking to provide the community with access to healthier, more affordable food options. In these early days, these folks also took on roles in procurement, distribution, and clerking, ensuring that the organization functioned efficiently despite having no paid employees.

Arno poses and smiles in front of bulk bins at Whole Foods Co-op. — Arno Kahn

Kahn learned about the business of groceries through these early days at the Chester Creek house. He had previous exposure to starting co-ops through a project he did as a student in Brooklyn organizing a co-op garage. And, as the buying club became a co-op, and other co-ops began to pop up across the region, Kahn identified a need in the local food system. “When I first moved to Duluth, there weren’t many local food vendors,” Kahn explained.

To help with procurement and distribution, he started the Common Health Warehouse. The warehouse served as a vital food distribution hub, allowing smaller co-ops to access affordable, high-quality products. “We built the warehouse because there was a real need for centralized distribution,” Kahn recalls. “It was an exciting time, seeing co-ops across the region come together and grow through this shared resource.”

The Common Health Warehouse helped strengthen the regional food economy and solidify a reliable supply chain for co-ops across the Northland.

Building a Sustainable Future

The first Whole Food Co-op locations were modest, including a space on 8th Street and later in the building that now houses Burrito Union. Eventually, the demand outpaced these smaller spaces, leading to the purchase and renovation of the Co-op’s current building on 4th Street and 6th Avenue East in 2005.

The project, which involved renovating an existing structure, emphasized sustainability and energy efficiency. While the original architectural plans included expensive, high-performance mechanical systems, practical compromises had to be made to balance cost with long-term energy savings. Kahn’s contracting firm, Builders Commonwealth, a worker-owned cooperative, was the general contractor on the project. The architectural work was performed by LHB Architects. “This was a fun process,” said Kahn. “We had to weigh cost versus benefit—what was worth the investment and what could be adjusted to keep the project financially feasible.”

Strategic insulation and ventilation choices allowed the Co-op to maximize energy efficiency while maintaining affordability. The building became the first LEED-certified co-op structure in the country, setting a precedent for future projects.

A Lasting Impact

In the years since, Ownership has grown exponentially. “When the Co-op moved to its current Hillside building 20 years ago, Ownership was around 2,500,” Kahn shared. “Now, it’s over 14,000. That kind of steady growth is incredible.”

The Co-op’s ongoing success across the Hillside location and a second location in Denfeld that opened in 2016, is due to the engaged community around it, made up of people like Arno Kahn who have invested their time and energy into building this Co-op from the ground up. From early days of ideation and implementing regional distribution, to the remodel of the current Hillside location, and ongoing maintenance of the current building, the Co-op thrives because of engaged Owners like Kahn.

“There have always been different ideas around what a Co-op should be,” Kahn said. “But ultimately, it has succeeded in creating a welcoming space where people can shop, gather, and support their values through the food they buy.”

Whole Foods Co-op Celebrates 55 Years

What’s your favorite memory of Whole Foods Co-op? Share it with us!

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Local Producer Profile: Y-ker Acres

Posted on May 12, 2025May 12, 2025 by Whole Foods Co-op

A Compassionate Approach to Raising Animals For Food

As society is increasingly focused on sustainable living and the ethical treatment of animals, Y-ker Acres stands out as an example of positive farming practices. Located in the heart of Carlton, MN, Y-ker Acres is more than just a farm; it embodies a philosophy that emphasizes humane animal treatment, environmental sustainability, and community engagement. Through their ethical farming method, Y-ker Acres contributed about 50 different pork and beef products to our local food economy last year, equaling roughly 80,000 pounds of meat.

The Stamper family posing for a photo. Joshua and their two sons are sitting in the bed of a truck, while Alison stands in front of them taking the photo selfie-style.

The Stampers

In November 2021, Joshua and Alison Stamper became the proud owners of Y-ker Acres, having purchased the land and business from Matt and Sara Weik. The Stampers are dedicated to providing the highest-quality pork and beef products by raising their animals humanely and ethically. “Less than 1% of pork is raised outside with access to pasture,” Alison said of the pork industry. “But at Y-ker Acres, animals spend their entire lives outdoors, living their best lives,” Joshua added.

Joshua and Alison do not manage the farm alone; they share this journey with their young sons, Jasper and Griffin, who are excited to grow up on a livestock farm and learn everything involved in caring for the animals. Y-ker Acres is also supported by two year-round employees.

Animal Husbandry

Y-ker Acres’ core philosophy revolves around the belief that animals deserve respect and compassion. This belief guides every aspect of their farming operations, from the animals’ living conditions to the methods used for processing them for food. The farm operates under strict ethical guidelines and is deeply committed to raising animals in a manner that prioritizes their well-being.

The animals at Y-ker Acres have 80 acres of space to roam freely. “All of our animals have 24/7 access to open pasture at every stage of their lives post-weaning,” Alison said. The animals always have access to this natural environment, as well as a vegetarian diet free from harmful additives.

A boy poses and smiles in a barn while holding a baby piglet.

One of the most critical tasks on the farm is ‘Cozy Patrol,’ conducted twice a day. Its purpose is to ensure that animals have everything they need, including food, water, shelter, and reassurance that they are being cared for to ensure their animals lead a ‘full existence,‘ as they refer to their animals’ daily lives.

Sustainable Practices for a Healthier Planet

Y-ker Acres recognizes that food production significantly impacts the environment. Their farming practices are designed to minimize this impact through sustainable methods that benefit both the land and the animals. This includes rotational grazing, which helps restore soil health and encourages biodiversity. By working with nature rather than against it, Y-ker Acres ensures that their practices are environmentally friendly and sustainable for future generations.

Additionally, the farm is committed to reducing waste. Animal waste is composted and used to enrich the soil, creating about 100 tons of compost each year to improve the sandy soil. This reinforces Y-ker Acres’ commitment to environmental stewardship.

People gather in a field with a group of pigs.

A New Kind of Animal Agriculture

Y-ker Acres employs a holistic approach that not only promotes the health of the animals but also contributes to the quality of the food produced. By treating animals with care and dignity, Y-ker Acres aims to foster a relationship between humans and animals rooted in respect rather than exploitation.

As they continue to grow and evolve, Y-ker Acres serves as a model for a new kind of animal agriculture that respects the natural instincts and needs of animals, prioritizes environmental health, and fosters a sense of responsibility within the community. Their philosophy serves as a reminder that raising animals for food can be done in a way that honors and respects their lives, ultimately leading to better food and a healthier planet.

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Eco3 Urban Farm and Duluth Farm to School

Posted on April 21, 2025April 21, 2025 by Whole Foods Co-op

The Positive Impact of Community Gardening Programs

As the ground begins to thaw, many of us are pulling out our gardening gloves, including those behind area nonprofits who are working to connect community members to the land. Whole Foods Co-op is proud to support several initiatives that are helping to bring people of all ages to area gardens, which are building access, important skills, as well as community, around fresh food. Two of these organizations include Eco3 Urban Farm and Duluth Farm to School.

Eco3 Urban Farm

Located above Lake Superior College, Eco3 Urban Farm boasts two acres of high tunnels, perennial fruit and flower gardens, raised beds, and developed fields. Eco3 Urban Farm is part of Ecolibrium3’s food access initiative that creates opportunities for residents, students, growers, and food entrepreneurs.

The urban farm not only produces fresh food, but has become a community hub, hosting classes, field trips, and other educational events. The high tunnels are filled with seedlings that will be distributed to community gardens and partner organizations throughout Duluth. It also provides volunteer opportunities for individuals to participate in hands-on gardening. And, perhaps most importantly, the site fosters community building and intergenerational social connections through gardening.

A high tunnel with rows of tomato plants.

Duluth Farm to School

Duluth Farm to School began in 2012 and has expanded to include multiple gardens hosted at schools throughout Duluth. The primary goal is to encourage youth to eat more fruits and vegetables by engaging them in the food-growing process.

Duluth Farm to School embodies the three Cs: Cafeterias, Classrooms, and Community Collaborations. This approach teaches children about health, nutrition, agriculture, and food access. The knowledge gained through the Farm to School program empowers students and their families to make positive nutritional choices and emphasizes the importance of working with local farmers and food producers.

Duluth Farm to School was selected by Whole Foods Co-op Owners as one of our 2025 GIVE! Community Support Program recipients. This past February, shoppers raised $5,067, which was given directly to Duluth Farm to School to repair their school garden beds and provide other gardening lessons and activities.

A group of people observe and water a tray of seedlings on a table outside a school building.

A smiling girl holding a beet in one hand and a carrot in the other, standing next to a raised be garden plot.

Stronger Together

Eco3 Urban Farm and Duluth Farm to School also work together on various projects for school-aged children, including a 7th grade farm field trip, where Lincoln Park Middle School students investigate the science of farming and learn about food access initiatives in our community.

These programs are helping to not only cultivate gardens but also stronger, more connected communities. By providing access to fresh food, education, and opportunities for growth, they are shaping a more sustainable future for the communities they serve.

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Local Matters

Posted on April 7, 2025April 7, 2025 by Whole Foods Co-op

By Sarah Hannigan, General Manager of Whole Foods Co-op. Originally published in the Spring 2025 Garbanzo Gazette.

Every now and again, Whole Foods gains prominence in the national news cycle; and whenever this happens, confusion arises about our history, our stores, and our motivations as a business. Whole Foods Co-op is markedly different than the other Whole Foods (Market) owned by Amazon. We’re a different business, with a different ownership model, and different objectives. We’re independent, cooperatively owned, and driven to maximize positive impact in our community. While I’ve shared some of these details in past issues of the Garbanzo Gazette, it seems timely to share them again.

Whole Foods Co-op is local in a way that Whole Foods Market can’t ever be. When I say local, I mean much more than the wide array of local products we purchase directly from over 170 independent growers, producers, and vendors. At Whole Foods Co-op, local transcends product offerings.

Whole Foods Co-op is of our community.

Today we are cooperatively owned by over 14,000 of you. Each Owner is literally invested in our grocery stores, in our business, and in our collective success. Owners have a say in our business objectives and direction by electing the Board of Directors who set high level policy for our business operations. The board also articulates what long-term success looks like for our Co-op and the impact we have as we serve our community.

Whole Foods Co-op is by our community.

Our cooperative is what it is today due to the hard work of an intertwined network of individuals and businesses. The purchases you make support wages and benefits for our talented and dedicated staff. During the last fiscal year, almost 36% of the inventory we purchased to offer on our shelves came from independent Minnesota and Wisconsin businesses. We also rely on countless local service providers to keep our operations humming.

Whole Foods Co-op is for our community.

We support local agencies working to address hunger and poverty in our neighborhoods, to support youth and environmental programming, and to grow and expand the capacity of local farmers. Every day we’re also working to ensure that shopping at and participating as an Owner of our Co-op is accessible to all, so that our patrons reflect our whole community.

I’m proud to say we aren’t Whole Foods Market, and we won’t ever be. Whole Foods Co-op is where local truly matters. Thank you for joining us!

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Local Producer Profile: Spirit Creek Farm

Posted on March 10, 2025March 11, 2025 by Whole Foods Co-op

Local farms come together to continue successful fermenting business

Inside each jar of Spirit Creek’s ferments are the combined efforts of three farms, four hardworking families, and years of experience. Fermented foods have a long history across many cultures, and Spirit Creek Farm has created a delicious line of ferments that highlight the flavor profiles of culinary traditions from across the globe, all while sourcing their raw ingredients from local farms.

Spirit Creek Farm was started in Cornucopia, WI, nearly two decades ago by Andrew and Jennifer Sauter-Sargent, who were searching for a way to live intentionally on the banks of Lake Superior while homeschooling their three children. Spirit Creek Farm emerged as the answer. According to Andrew, over the years, they have jarred about half a million “cornucopias of live cultured vegetables, bubbling with probiotics and lactobacilli to support digestion, health, and flavor.”

Since its founding, Spirit Creek Farm has partnered with farmers in Wrenshall for their cabbage, including Northern Harvest Farm, Uff-Da Organics, and Food Farm. A strong relationship formed, and when the Sauter-Sargents decided to sell, Rick Dalen of Northern Harvest Farm and Adam Kemp of Uff-Da Organics did not ferment too long when considering the acquisition.

“The products themselves are of exceptionally high quality,” Dalen remarked about Spirit Creek Farm’s offerings. “We have worked very closely with the previous owners and successfully learned how to replicate the quality and consistency the Spirit Creek name is known for.”

Two men stand near a wash tub full of kale. — Adam Kemp and Rick Dalen, owners of Spirit Creek Farm.

With the fermentation process now relocated to a new facility in Wrenshall, both growing and processing occur in the same location. “We are not only the kraut makers,” Dalen explained. “We are also the farmers who grow the raw ingredients. We get to be part of each aspect of the process, which is pretty unique!”

Dalen shared that motivations for taking on Spirit Creek Farm included offering year-round employment to farmers as well as providing a stable and long-term market for the families who own the operation.

Spirit Creek Farm embodies the spirit of collaboration. Food Farm, which continues to partner with Spirit Creek, employed Dalen before he had his own farm. In addition, Kemp has been collaborating with Dalen as his co-manager at Northern Harvest for years. Like the jars of fermented goodness they create, every ingredient can stand alone, but when combined they also create something extraordinary.

Spirit Creek Farm highlights an all-star team of farmers dedicated to sustainable practices. These farms embody a vision for a more interconnected and responsible approach to food production and we are proud to showcase their passion at Whole Foods Co-op

Five people stand around a prep table in a commercial kitchen. — Spirit Creek Farm crew.

A field of cabbages at dusk. — Spirit Creek Farm crew.

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