Last week at our market, I chatted with Micah of Bootstrap Coffee about the science behind his roast and brew. The word “science” is fitting; the equipment in his Chemex system is not surprisingly similar to what I used in college chemistry lab. Clearly someone who has the process down to the second, gram, ounce, and degree is not just making coffee.

The word “process” may be more fitting than “sc...

When I pick up a sample of salsa at the market on Sundays, vendors often mention something about offering a “Minnesota Mild” flavor, referring to the stereotypically “wimpy” Minnesotan taste buds. It’s true, many of us can’t take the heat. In fact, a critic for the San Francisco Chronicle reviewed a dish as being “bland enough to appeal to a Midwest tourist.” While it’s easy to pass off Midwest p...

I’m Katie, the intern at this season’s market. You’ll find me where the food is, which is part of the reason I wound up working for Libby. The Linden Hills Farmers’ Market understands food itself, but it seems that food is never just “food.” Instead, it lays at an intersection between community, culture, health, business, and environment, possessing an ability to bring all of these components tog...