Chef Nick Schneider of Cafe Brenda in downtown Minneapolis has a "dual passion" for growing and cooking that has created his commitment to local and organic food. Nick's experience working with Farm in the City in St. Paul, managing six urban gardens, and working on several organic farms in Europe helped him develop his "strong appetite and taste for seasonal" - a way of life reflected in his dishes at Cafe Brenda.
Sandra Jean of Sandra Jean's Herbal Specialties prefers using the land's resources rather than adding chemical fertilizers and pesticides on her produce and sources to several local restaurants, including Cafe Brenda. Much like the passions of cooking and growing for Nick, organic farming has been a lifelong delight for Sandra Jean. She happily produces free-range chicken, eggs and a wide variety of vegetables and herbs on her small-scale operation. For Sandra Jean, quality and variety are more important than quantity.
After six years at Cafe Brenda, Nick also maintains a commitment to donating time and skills as a chef in the nonprofit world. He has catered and cooked for events and benefits with the Women's Environmental Institute, 50 Lanterns, and has volunteered at MOSES. Nick's volunteerism and intentional purchasing from local producers like Sandra Jean are ample evidence of his commitments to the land, the community, and fresh, delicious food.
