July Events

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.e@tinydiner.com

Full Circle Farm-to-Restaurant: Chefs and managers experience rural farm work

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.

People Power: Trianna

Tria Frey

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: 


Hi, everybody!

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.

An aerial view of one of Tria’s straw bale gardens.

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!

Tria and her family



Yummy June Harvests!

Harvested Flashy Trout Back Lettuce in a cooling bath before delivery.
Fresh snow peas on a trellis.

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

Filled harvest crates waiting for delivery to restaurants.


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.

People Power: Edid Torres

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!

One of Edid’s favorite dishes on the menu: Huevos Rancheros.

Happy Solstice! Midsommer’s Night Party with GOAT YOGA 6/21

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: andrea.e@tinydiner.com.


Kid goats from Goat Shine and fabulous goat products like soap and lotion will be at this Midsommer’s Night Party. Come say hello!



2018 June Classes and Events

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 andrea.e@tinydiner.com.

Cherries on a cherry tree. Courtesy of www.todayIfoundout.com.


*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
website www.dragonswynd.com.


*Mulching 101*

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
andrea.e@tinydiner.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
Herbal Friends*

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


Farm and Garden Update on May 10th 2018

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: koby@tinydiner.com.

Pea trellised beds at Garden Farme.
Aerial view of prepped beds at Garden Farm
Edible Johnny Jump-ups and spicy greens at Garden Farme.



Baby Rhubard at TD.
Flowering early honeyberries at TD.
Orach microgreens.
Tiny Diner Tulips – early bee food!
Serviceberry tree and cherry tree blooms.
Spring bulb blooms.
Fall-planted Tiny Diner Garlic emerges.











Rural Farm Plot Update: April/May Prepping

Tiny Diner @ Garden Farme No-till Vegetable, Herb and Flower Production Beds. Tony Root has been prepping, manually (rake, shovel and hoe), all of the upper garden space. This has ensured a healthy and long-living soil ecosystem for years at Garden Farme. Photo courtesy of Tony Root.

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 koby@tinydiner.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


Mustard greens coming up. Photo courtesy of Tony Root.
Garlic made it through the winter with heavy mulch and great snow cover. Here it is reaching for the sun! Photo courtesy of Tony Root.
Edible flower Johnny Jump-ups volunteer in our rural plot every year. We will begin to sell these to our restaurants very soon. Photo courtesy of Tony Root.
Side view of prepped beds in the upper Garden. Photo courtesy of Tony Root.

Meet Jess Hirsch: Founder of the Women’s Woodshop

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?

I started working with wood in undergrad at Lewis and Clark College with Mike Rathbun. He is a magician with wood sculpture and if you don’t believe me, head to Franconia Sculpture Park and check out his 100′ ring. The material has always connected with my process as an artist. Its organic and you can’t truly control it. It responds to the seasons and moves, plus its visually all around us. I think woodworking is a direct connection to the landscape.


Who inspires you?
My hero is Beth Moen who is a bowl carver in Sweden. She works with the axe and adze to carve her bowls. Martin Puryear is another sculptor that is highly refined in his craft and works with just wood. His work is breathtaking in its perfection. I also love artists that are working with participation and plants like Lucky Dragons out of LA, Nicole Lavelle of the Bay Area (she has an amazing newsletter that she actually mails to you) and Fritz Haeg who is based in LA but is from Minneapolis.
On the local level the craft-obsessed people always give me inspiration. There is Leisl Chatman who’s spoons adorned with kolrosing are incredible. Paul Linden who makes perfect tools in town. Rose Holdorf who is a chair maker and one of the kindest people on the planet. Everyone should keep an eye on her. I love designers like Sara Fowler, Kelly Abeln, and Chelsea Brink all who have taken classes at the woodshop. I could go on forever on this list, don’t get me started on the ceramicists of MSP (Ginny Sims, Erin Smith, Erin Paradis, Claire Odegard…)


Besides woodwork, what other things do you enjoy doing?
I love gardening. I study North American Herbalism and energetic medicine so I love growing the plants that heal the body. I have been obsessing over my bloodroot that is popping up and the wild ginger in my garden. I also have been really excited about skateboarding. I started a 30+beginnerskateclub which is for beginners or people over 30 (in the skate world people call you an “old timer” if you are over 30). Its an all femme group which is nice to shift the dynamic of the skate parks. Most of the times I have been to Third Layer its been 3% women. The dudes are very welcoming though.

What inspired you to start Women’s Woodshop?

There are many reasons why I started Women’s Woodshop. It’s been brewing for 5 years at least, but what solidified it was working at a battered women’s shelter, installing a sculpture, and training a teenage girl how to use power tools. Watching her confidence grow, sense of pride, and ownership over her work pointed my in the direction of hands on training. Its really empowering to learn these skills and teaching women and non-binary craftspeople how to work with wood is incredibly impactful. Not just for them, but for me. I often leave class with fist pumping elation. The students are the best on the planet. Everyone is so grateful and excited about wood.


What workshops are you particularly excited about this year?
I am in the Table Building Class with EB right now and its our first multi-week course. We had our first homework night at the shop and its so cool to see everyone helping each other out and making community. I hope we have more of these multi-week offerings. We are going to have more and more Handy Person Classes. As women and gender non-confroming folks are buying their first homes we want everyone to feel empowered to fix them up on their own. We have a super cool instructor, Erin Melzer, who is finishing up her union carpentry training to teach and are hoping to add more instructors to this field since so many students want these skills.


Given that it is your business’ one year anniversary, what have you learned this past year? 
One year flew by. I am really happy I started the shop without a rigid vision. Staying flexible to the student’s needs has been awesome. I come from the fine arts and craft world so my direction leans towards less practical skills, but the students want more home tools classes and I am really excited to have instructors to teach those courses. In terms of entrepreneurial tips, I still don’t have a degree in business, but I am learning to schedule specific times to do those pesky things you won’t do naturally. I am trying to establish a power hour of marketing every friday morning, and always balancing the books at the end of the month. Asking for help is not a bad idea. I have an INCREDIBLE volunteer crew that is helping me plan the birthday party. I couldn’t do it with out y’all (Amie, Leah, Ego, Megan). And I have folks coming to help me set up (Harper, Mad, Stevie, Christine, & Kate!!!). Ask for help, you can’t do everything alone.


How do you hope your business grows? What is happening at the Woodshop if we peeked in on it in 5 years?
I want to turn the shop into a non-profit hopefully in the next year or so. The big dream is to buy a building and have professional studios for working craftspeople to rent and a communal studio for students to come in for more consistent open shop hours. I would love to have 4 lead instructors teaching each month and have more spin off clubs for students to keep making together. We have a cool spoon carving club that meets once a month at the space and we are hoping to start a stool building club and a bowl turning club. The practice will keep the skills fresh and hopefully convert a few students into doing it professionally. Our carpenters have been talking about a panel discussion on how to get into the trades. That would be super cool!