Below are the people who helped create Tiny Diner.

Tiny Diner Farm, Garden and Market Staff 2018


Koby Jeschkeit-Hagen

Farm, Market and Garden Adviser

Tiny Diner Farm, Market and Garden Adviser Koby has a Master’s from the University of New Mexico in Community and Regional Planning, a permaculture design certificate from the Permaculture Drylands Institute, and a permaculture teacher certificate from the Permaculture Research Institute Cold Climate. She has farmed throughout the US including CA, NM, CO, IA, WI and MN. She draws on many approaches to share diverse farming and community-building methods at the Tiny Diner. For the past 5 years, she has been designing, teaching, installing, and organizing various projects with us. In addition to farm management and design, she founded Seed Sages and teaches about seed saving and crop breeding. To contact her, email:


Andrea Eger

Workshop and Farmers’ Market Coordinator

Andrea Eger has been a community organizer and organic farmer for the past 5 years on farms all over the world. She first learned about permaculture in 2008 while working at a women’s collective farm in Guatemala and was instantly hooked. Since then, she has become a certified permaculture designer and has used her skills to design sustainable and resilient farming systems and businesses. Some of the highlights of her farming career have been starting a market farm business with her sister, working on farms and farm coops in Central America, India and Peru, and carrying on the family tradition of beekeeping.

She is incredibly excited to be working on the permaculture outreach and education at Tiny Diner. Catch her chasing bugs at the Tiny Diner garden or teaching a class this summer!  To reach her, email:



Tony with his niece Elizabeth, who helps out with the farm plots.

Tony Root

Rural Farm Manager, Tiny Diner at Garden Farme (TD@GF)

Tony loves the natural earth and this fuels his hands and heart to tend the growing gardens at Tiny Diner Rural Farm site at Garden Farme. Tony’s farm heart sprouted about a decade ago when he farmed at Augsburg Community Garden and developed homestead plots for friends and family. Since then, he was the lead Garden Coordinator for youth at Ox Lake Camp in WI, a part of the harvest crew at the Gardens of Eagan, and our assistant at Garden Farme in 2015. He enjoys growing and eating root vegetables like radishes, beets, garlic, and onions. With deep-roots in Minneapolis, Tony will be growing delicious food as well as landscaping, running, reading/writing, dreaming, and cooking/baking this season. One day soon Tony aims to become a full-time farmer owner too.



Permaculture Research Institute

Paula Westmoreland from the Permaculture Research Cold Climate collaborated with Kim Bartmann on the design and implementation plans for the Tiny Diner urban farm. The farm will provide food for the restaurant and educational opportunities for neighborhood residents. Water from the solar panels flows into a gutter that spills into a rain chain. From there it flows through a creek bed and then passively waters the vegetable garden. The design also includes a cistern that will capture water from the rooftop, a berm and swale system that takes water from a gutter and distributes it throughout the mini-orchard, and a rain garden.

Our goal is to grow a variety of foods on small scale at the farm and on the rooftop. The following crops will be harvested:

  • Fruits: pears, apples, cherries, plums, raspberries, rhubarb, strawberries, serviceberry, currants
  • Nuts: pine nuts and hazelnuts
  • Vegetables: greens, spinach, tomatoes, peppers, herbs, peas, carrots, beets, garlic etc.
  • Edible flowers, herbs, and wild edibles.

Sundial Solar

The Tiny Diner began its adventure as an energy innovator in 2013 when Sundial Solar installed the largest single PV array to ever be lifted in one piece as a roof for the outdoor patio. The custom-fabricated photovoltaic array:

  • Consists of 84 tenKsolar panels and reflectors
  • Is raised 13 feet off the ground on four steel posts above the patio
  • Measures almost 60′ x 60′
  • Holds 16 kilowatts of photovoltaic panels
  • Weights nearly 30,000 pounds!


The Thicket is created by CHEERIUP. From Kelly English, CHEERIUP’s principal: “CHEERIUP was born from a desire to provide our spunky, city-mouse daughter a natural and enchanting outdoor play space. I imagined a wholesome place she could call her own, an inspiring place she and her friends could lose themselves for hours in imaginative play, a safe place she could escape to for nurturing solitude, and a timelessly lovely place our entire family could live alongside for years to come—versus the onslaught of rainbow-colored plastic or digital simulacrums that overwhelm new families. All this, combined with my own art, design, and education background led to a giant hut made of sticks in our backyard: a Thicket.”

Mademoiselle Miel

Mademoiselle Miel—also known as Susan Borwn—works with Tiny Diner to raise bees to pollinate gardens and greens within a two-mile radius. After a bee-centric visit to France (rooftop bees have been kept at the Paris Opera House for over 25 years), Susan began tending rooftop beehives for a number of places in Minneapolis and St. Paul, including Union Depot and W Minneapolis – The Foshay. Mademoiselle Miel creates distinctive honey bon-bons that feature the exquisite honey the hives produce.

Urban beekeeping offers a wide variety of foraging sources to help make stronger bees. Honeybees, unlike yellow jackets and hornets, are not aggressive and only sting when provoked or when the colony is in peril. Keep the bees in your neighborhood healthy by avoiding pesticides and planting organic, bee-friendly flowers, vegetables and plants.

Ecological Gardens

“An abundant future begins with healthy living systems.” This is a core belief of Paula Westmoreland and Ecological Gardens, a local permaculture design company that is collaborating with Tiny Diner on the installation of their urban farm. Since 2000 Ecological Gardens has been creating food and habitat in urban backyards and farms, rural homesteads, and rooftops. Now they’re working with Tiny Diner to build a new model of what a neighborhood restaurant can be: a place for quality local food and a space for the community to learn about ways to create a more sustainable life.