the wedge co-op

I’d been using a slow cooker for several months before taking Jeff Woodworth's Slow Cooker & Pressure Cooker class at the Wedge Co-op this winter. Life for me as a part-time student is hectic and heavily scheduled and finding time to cook often takes a backseat to studying, work, social life, and a myriad of extracurricular activities. Encouraged by the prospect of producing lots of food with minimal effort, I decided to invest more time in learning these do-ahead techniques.

This is the fifth post in our Co-op on a Budget series, which explores the different ways that we can shop co-op effectively and affordably. Also check out posts on shopping bulk, the Wedge Co-op vs. Cub Foods, Eastside Food Co-op vs.

Sometimes I wonder if the Wedge has been around for so long that we take it for granted. Yes, the co-op's selection is great. Yes, the co-op is community- and good-food-focused. Yes, they've been around since 1974, serving a diverse population of families, hipsters, activists, and more. We know that having the Wedge in our community makes us all better, but how often do we really think about it?

Last week, the Wedge did one of the great things that they've been doing for a while -- they gave a bunch of money to organizations that desperately need and completely deserve it. We're not taking these grants for granted.

The WedgeShare Charitable Giving Program

According to their press release:

I had a blast at my good friends' Passover Seder last night. Awesome people, an exciting story ("Let my people go!" Moses demands each year), and terrific food. My wife and I made the matzo ball soup again this year, this time a more local, organic version - free range chickens, organic chicken broth, home-made matzo balls (with locally raised cage-free eggs, all from The Wedge Co-op) - and even the kids asked for more.