Come take a refreshing break at the Tiny Diner this month. Whether you care about creating strategic climate change steps, animal rescue or local brews, this month’s pre-farmers’ market Thursday events will keep you satisfied. Check them out! Events take place from 5-8 in the Tiny Diner Parking lot (1024 E 38th St, Minneapolis). Can’t make it to these events? Make sure to join us during our other markets this season.
Climate Carnival with MN350
Thursday July 19th 5-8
We are kicking off our first mini-market by packing the parking lot with live music, activities for the whole family, and grilled food by Chef Zach! MN350 will be hosting conversations about how they are working to keep our environment and climate safe. MN350 is a climate justice organization fighting to win a livable future for all. Come learn about what we can do together to protect our communities! There will be tons of free activities as well as live music by the amazing Miss Myra and The Moonshiners and the
and See More Perspective.
Pups and Pints: Beer for a Cause
Thursday July 26th 5-8
Do you like dogs? How about local beer, live music and supporting rescue organizations? Yeah, we thought so! We are partnering with our friends at Pryes Brewery and Ruff Start Rescue for a night of delicious beer and live
music. We will be pouring $4 pints all night with 100% of the proceeds from every Pryes beer going to save lives and provide housing and medical care for animals in need. Drink some beer, grab some grub and check out vendors
at our mini-market. Featuring live music by Minneapolis-based bands The Symptones and Beasthead
Dogs and dog owners encouraged to attend!
Got questions? Suggestions? Write to Andrea Eger, Education and Market Coordinator: Andrea.firstname.lastname@example.org
Recently our chefs and managers from Bartmann restaurants (including the Tiny Diner) went to the rural plot at Garden Farme to take a tour and help with harvest. In the past we have created on-the-farm events to connect chefs directly to the farm from which they order produce. This is one of the most powerful ways to increase local purchasing and to educate the whole restaurant staff on organic farm philosophies and real-world applications. This year was the most successful event so far given the quality of interactions, produce and high number of staff who attended (20+ people).
It was a true Minnesota summer day with tons of humidity, sun, and horseflies. The conditions were easy to ignore, however, because the garden treats and information were refreshing. Tony Root (Rural Farm Manager) and Koby Hagen (TD Farm, Garden and Market Adviser) walked the chefs through bountiful rows in the upper garden. They highlighted the intense polyculture plantings, mulching for soil building, and the various crops that are in season. Summer squashes and cherry tomatoes were just starting to ripen, and peas and scallions were bountiful.
After the tour, everyone got their hands a dirty clean by picking fresh peas and turnips for delivery. Each person partnered up with another and picked 10+ rows of peas. After the morning harvest was finished, we gathered on the picnic table lawn and had a BBQ lunch together. We reflected on our experiences and connections to the garden, to fresh food and to each other. It was a very meaningful and lasting experience for all. Connections like this are what we hope to recreate at all of our establishments to encourage healthy community building over delicious food, honest work and good company.
We hope to have another chef reunion at the farm in September, where even more people will be able to experience the power of food and farming, and the beauty of Garden Farme.
There is only one person who has been a working staff member at the Tiny Diner almost as long as me and that person is the amazing Tria (short for Trianna). Tria has been a server as well as a solid pillar through all of the Tiny Diner’s growing pains and gains. You will recognize her friendly face if you come to the TD during the week for breakfast or lunch. Despite having a full schedule as a friend, gardener, mom, and server, she took some precious time to share with us a glimpse into what makes her tick.
We are so grateful for Tria, who brings true people power to the restaurant and to any community she is in. Thank you for your 5+ years of wonderful and friendly service!
Written by Koby Jeschkeit-Hagen, Tiny Diner Farm, Garden, and Market Director
Here is a note from Trianna Frey, in her own words:
I’ve been a server at Tiny Diner for about 4 years now. I started just a couple of weeks after the restaurant opened. I suppose at this point (about 20 years in) I’d have to call myself a career server. As such, I was attracted to Tiny in part because of the possibility of daytime hours after so long working nights and weekends. What really intrigued me, though, was the permaculture and the farm-to-table concept. I’ve been an avid gardener for many years. I also took a permaculture and urban farming certification course a few years ago, so it seemed like a perfect fit. The universe confirmed that for me. When I showed up one afternoon in early July to apply, the first person I saw was Paula Westmoreland (designer of the landscape surrounding Tiny), who was my mentor when I studied for my certificate. Neat.
Well, I got my daytime hours, hooray! I’ve found that I really love working in a neighborhood diner. My guests are fantastic! I’ve also found some really good friends among my coworkers, and getting to know our farmers has really enriched my knowledge and interest in growing food.
My life outside of work is pretty simple. I have 2 lovely daughters (12 and 15). I read. I garden. I’m in the second year of experimenting with straw bale gardening. So far I really like it. I see a LOT of live music! That girl dancing like nobody is watching, moving with the vibration of the sound all around town? Yep, that’s me.
I have had dreams of doing something more with my gift for growing. Exactly what, I’m not sure. Right now I’m raising 2 teenagers, working full time, and trying to have some fun with the money I make. I definitely choose not to stress myself out by trying to do too much. Stress is a killer, and I won’t do it to myself. I’m happy with what I have at the moment.
Did I mention I also live just 8 blocks from Tiny? It’s the perfect job for me. 😊
Thanks to Koby for highlighting me. She’s so lovely. She’s also the only person who has been at Tiny longer than me. Haha! A happy day to all, and I hope to serve you coffee and great food someday soon!
Are you wondering what we are harvesting at our rural farm right now? What is in season?
In May, we were harvesting delicious tender greens like arugula, lettuce mixes, baby amaranth leaf mixes, and edible Johnny jump-up flowers. This June, Rural Farm Manager Tony Root has begun to harvest twice a week for our restaurants (Tiny Diner, Red Stag, Barbette, The Bird). Harvest includes radishes, baby carrots and beets, a new round of salad mixes, dill, garlic scapes, mustard greens and flowers, yellow snow peas, and tiny sweet peppers (so early)!
Given the increase in harvest times and produce this month, Tony will have a harvest assistant joining him. We are excited to welcome Patrick to our seasonal team for the next couple of months. Make sure to support small, healthy farms and farmers like Tony. Buy local, seasonal produce. Here is a list of seasonal June crops this month:
Seasonal June Crops: amaranth and lambs’ quarters leaves, arugula, asparagus (early June), dill, garlic scapes, green onion, honeyberries,lettuce, mulberries, snow peas radishes, raspberries (early kind), spinach, serviceberries, rhubarb
Vote and voice with your dollar.
Buy in season crops from your farmers and farmers’ markets this year.
Let your local restaurants know you are willing to pay more for local produce on their menus.
Too often the hardest working, creative, funny people at restaurants are behind swinging doors or behind stoves, to busy to speak to the people that are eating the food they prepare. As we all know, the food preppers, sous chefs and head chefs are the pillars of any restaurant. Therefore, the “People Power” section in our monthly newsletter (June 2018) showcases Edid Torres, our head chef at the Tiny Diner. He took a few precious moments to share a glimpse into what he does inside and outside of the Diner.
So what do you do at the Diner?
I manage the staff in the kitchen and their schedules, complete food orders, inventory costs of dishes, create recipes for special events and menu changes, and ensure our food is make correctly. I support the line and prep cooks and ensure they are following the right procedures.
What do you enjoy on the new menu?
This week, I like the Huevos Rancheros and the Rice Noodle Salad.
Where will you be in 5 years?
In the next 5 years, I hope to continue to increase my skill set each day at the Tiny Diner. One of my main goals is to go back to my home in Cuernavaca and open up a few businesses in my community like a restaurant and hardware store.
Besides cooking, what else do you enjoy doing?
I enjoy playing basketball, soccer and running.
Thank you Edid Torres for your attentiveness, energy and care at the Tiny Diner. We recognize your hard work!
Whether you like yoga or not, this Thursday night June 21st at the Tiny Diner will surely help you feel rejuvenated, excited about life and light, and connect with other living beings!
A night filled with GOATS, SUN-HONORING CREATIONS, MUSIC, and so much more. We invite you to stop by our Midsommer’s Night event from 5-8pm to celebrate the beginning of summer and honor the solstice. We will have goats from GOAT SHINE, light refreshments, sun prints for all to create, self-guided TD tours, and other crafts to connect us to each other and the earth. And did we say that this is all FREE? Yes it is free for all.
For more information, please contact the Tiny Diner Workshop Coordinator Andrea Eger: email@example.com.
Check out all of our great classes and events this June including our special summer solstice event with GOAT YOGA: Midsommer’s Night Party on June 21st!
Please send RSVPs and questions to firstname.lastname@example.org.
*Learn Your Weeds!*
Thursday June 7th
Ever heard the phrase “know your enemy”? In this class, that is exactly
what we aim to do! You will learn to identify common weeds and discover
their purpose in your garden. We’ll talk about how some weeds might not be
your enemy after all by discussing which weeds are beneficial,
edible/medicinal, or help improve soil health. We’ll also talk about how
looking at what’s growing in your yard can teach you a lot about what’s
happening under the soil. This class will meet at Tiny Diner and then
travel one block to Bancroft-Meridian Garden. This class is also offered on
Monday August 13th. This is a free class!
This class is taught by Neal Baxter, the coordinator of Bancroft-Meridian
Garden, and Andrea Eger, Tiny Diner’s Permaculture Education and Market
*Bees and Buddies Class*
Saturday June 9th
Curious to learn more about the insects in your backyard? Join us for an
educational hour at Tiny Diner as we learn about different insect groups
with a special focus on bees. After we learn about the main insects group,
we’ll take a walk around the Tiny Diner gardens and see what we can find!
We’ll also take a look at what’s buzzing around at the Pollinator Hotel.
This is a perfect class for families. Join us for class and then stay
awhile for some grub (excuse the pun). This class is $5.
This class is taught by Jessica Miller, the owner of Dragons Wynd, an
entomologist outreach organization. Check out more of her work on her
Thursday June 14th
Learn how to use water efficiently and protect your plants and soil with
mulch! What is mulch and why is it important for our gardens, farms and
potted plants? Come learn how to source, apply and work with mulch in your
space. It will save you money and labor power as well as make your plants
healthier. This class is a $5-10 sliding scale fee.
This class is taught by Koby Jeschkeit-Hagen, TD Garden and Market Adviser,
who designed and installed the TD Gardens and has years of experience in
rural and urban permaculture design.
Midsommer’s Nigh Party With Goat Yoga!
Thursday June 21st
Remember a couple months ago when it was dark at 4:00?? Put those terrible dark days behind you and join us on Thursday June 21st to celebrate the sunniest day of the year! We’ll celebrate the Summer Solstice and all the beautiful things that the increased sunlight brings: energy, growth, and light. We’ll fill the parking lot with fun activities so you can go “around the sun” with crafts, demonstrations, and live music. Ever heard of goat yoga? Yeah, we’ll have that! Goat Shine is bringing a van full of baby goats and will be hosting 4 beginner yoga sessions where you can play with the goats as you stretch and rejuvenate.
Note: All pre-sale tickets are sold out but we have reserved some for first-come-first-serve the day of the event! Stop by to check it out!
*How to Grow/Pick/Preserve Your Own Cherries*
Friday June 22nd
Come and join us for an informal lunch hour class with Tiny Diner’s
Education Coordinator Andrea Eger and the Bancroft-Meridian Garden
Coordinator Neal Baxter to learn all about how to grow your own cherries!
We’ll meet at Tiny Diner and then walk a block and a half to
Bancroft-Meridian Garden where we’ll pick ripe cherries, talk about best
varieties to grow in Minnesota, how/when to pick them, and our favorite
recipes to preserve and enjoy them. This is a free and kid-friendly event.
*Organic Pest Management for the Home Gardener*
Sunday June 24th
Struggling to control pests in your gardens? Join us for a conversation
with Professor Vera Krischik as she discusses tips to control insects in a
sustainable, chemical-free way. Learn how to determine when to treat and
about alternatives to spraying. She will also compare organic methods and
Integrated Pest Management (IPM) for garden pests and bees. Vera has been
studying pesticides impact on bees for many years and so will also discuss
best practices for home gardeners to minimize negative effects on bees and
local pollinators while controlling unwanted pests. Come with your
questions! This is a free class but space is limited! RSVP to
email@example.com. This is a free class!
Vera Krischik has been a professor at the University of Minnesota in the
Department of Entomology for the past twenty years and has served as the
Integrated Pest Management Coordinator for the USDA.
*Kids Camp with Herban Adventures Series! *
Herban Adventures are back at Tiny Diner with more amazing classes to
engage your children in healthy eating and gardening! Classes can be taken
individually or as a series. Classes are ideal from children 3-9 but all
ages are welcome. Preregister and save! Tickets for single classes: $20 in
advance/$25 at the door, series tickets: $45 in advance/$55 at the door.
Find links to pre-pay at Tiny Diner Facebook page. Email Andrea for
pay-what-you-can option or to RSVP.
*Class 1: What’s Growing in the Tiny Garden*
Wednesday June 13th
Join us for a class exploring the magic of common herbs and plants you’ll
find growing in the Tiny Diner garden. Everyone will have the opportunity
to engage with the various plants through a sensory experience of taste,
touch and smell and learn about herbs through interactive games and songs.
At the end of our time together, we’ll share a garden sun tea & snack.
*Class 2:* *Wilderness First Aid: An Herban Adventurer’s Guide to Cuts,
Bruises and Other Mishaps*
Wednesday June 20th
The outdoors is a place of wild exploration, amazing treasures and
potential pitfalls. In the second class of the series, we’ll learn how to
plan ahead and take care of ourselves when disaster strikes. You’ll be able
to laugh at a mosquito bite, take care of a pesky splinter, and stop a cut
from bleeding. Be prepared with knowledge of herbal first aid and you’ll be
able to walk the woods with confidence!
*Class 3: Create Your Own Tiny Garden: Love, Care and Feeding of Your
Wednesday June 27th
Now that we have gotten to know the plants, we’ll get the chance to grow
them! In the third class of the series, we will learn how plants can be
grown and cared for in our own spaces. We will plant herbs together & learn
how they are helpful for pollinators and other animals. Each group will
leave home with a planted herb of their choice!
These classes are taught by Megan Mastel, owner and founder of Natura North
Holistic Health: naturanorth.com, and Clare Gardner Nieto, a herbalist and
flower essence therapist who can be found on the web at
What early spring plants have emerged in your yard and garden? What fellow neighbors and other animal friends have returned after the long winter? Can you describe what you see even if you cannot name it?
We would like to share a few of the wild and wonderful life forms that we see at our Tiny Diner rural farm plot and restaurant gardens. Our Rural Farm Manager Tony Root has reported tons of life. We have volunteer spinach and hundreds of Johnny Jump-ups (pansies) emerging across most of the garden beds. Alongside of these are seeded peas on trellised beds and spicy greens mixes that are loving the cool soil. Frog and toads have emerged from their hibernation mode. Their mating calls add new rhythms to the farm day (did you know that frogs and toads call together to avoid being singled out by predators?!).
In the Tiny Diner gardens, Lead Gardener Cody Mastel is jumping for joy as he cleans up leaves and litter and uncovers hidden gems. Dashes of bright spring bulbs of tulips, crocuses, and hyacinths dot our perennial perimeters. Rhubarb and chives are leafing out early as well and are easy to identify. A front patio planter is full of volunteer orach from the orach plants last season that we let go to seed. They offer tasty tender purple greens for patio diner sampling. Early flowering fruit trees like service berries and cherries are magical with their lightly-scented, dainty, white blossoms. And our rooftop bees are alive and buzzing again – scouring the neighborhood for early flower food.
Take a few minutes to walk and relax in your neighborhood. Observe and greet the plants, animals and people that have emerged. You never know what treasures and connections you may find.
Written by Tiny Diner Farm, Garden and Market Advisor Koby Hagen: firstname.lastname@example.org.
A month ago, before the April Blizzard of 2018, our rural Farm Manager Tony root had begun to work the soil. He was waiting patiently, as any great farmer knows to do, until the earth opened up to allow hands and seeds in. Our rented farm production plot at Bruce Bacon’s Garden Farme (TD@GF) in the City of Ramsey is in its 5th season of production. We aim to increase production on this no-till system while building soil/pollinator health. For this growing season, we are growing more crops like eggplant, specialty mixed greens, tomatillos, tons of herbs, snap peas and many other fresh treats for the Tiny Diner and other restaurants. We hope to use all of our locally-grown, organic, no-till produce, as well as buy more produce from other farmers, by strengthening the connection between farmers and chefs.
For the past two weeks, Farmer Tony has manually prepped 50+ garden beds by shaping, leveling, seeding and mulching each bed. He has carefully planned 60+ crop season to grow for all of Bartmann restaurants, including our Tiny Diner. Although the air temperatures are in the 80s, the soil temperature is cool and prime to plant crops like snap peas, kale, arugula, fingerling potatoes, cabbage, etc. The warm-loving plants like peppers and tomatoes, will have to wait until the end of the month. Tony will one making his first deliveries of greens, radishes and baby beets in a couple of weeks!
Every month, every week, brings new blossoms, harvests and challenges to farmers. We are going to be peeking in on Tony as often as we can to share the artful intricacies of growing food with utmost respect to soil and ecological health. We hope you enjoy our seasonal postings! Please write to email@example.com if you have any specific wonders about how Tony Root is growing produce for us this season.
Written by Koby Jeschkeit-Hagen, Tiny Diner Farm, Garden and Market Advisor
We have so many talented and skillful people in the neighborhoods surrounding our Tiny
Diner. Last year, a new business opened up on 38th Street and 23rd Avenue called, “The Women’s Woodshop.” It is a very unique place offering woodshop workshops for women and non-binary folks. With the Women’s Woodshed’s 1-year Anniversary and their Silent Auction just around the corner, we wanted to highlight their founder Jess Hirsch and her background and vision for this essential work.
After reading this inspirational sneak peek into the Woodshop, make sure to go to their website and Facebook to check out their classes and attend their 1-Year Anniversary Silent Auction on May 9th, 4-7pm at 2237 E. 38th Street, to check out the space and support woodworking tools for the Woodshed. You can bid on a Tiny Diner gift certificate and T-shirt to support their efforts as well as dine with us!
Thank you for sharing some of your story with us Jess! Best of luck to you with Women’s Woodshed 2018!
Written by Koby Jeschkeit-Hagen, Tiny Diner Farm, Garden and Market Advisor
Where are you from?
Rush City Minnesota, but I have been living in Minneapolis for 7 years by way of Portland Oregon for 7 years previous to that.
How did you learn your skills in woodworking?
What inspired you to start Women’s Woodshop?