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Each season, our youth tap into their cultural heritage, creativity and curious nature about food to develop tasty Roots salads.

This year is no different, but without fans at the ballpark, we found new opportunities to shine a light on their work. It was a home run say the community and our youth, as they helped prepare and package:

— 200 Roots salads each week for essential workers at Bethesda Hospital, a COVID-dedicated facility in St. Paul.

— 1,400 Roots salads for weekly delivery through Open Arms, an amazing organization that provides nourishing meals to people living with life-threatening illnesses.

The youth hope to do more of this work as part of our future program plans.

Take a peek at the 2020 lineup of mighty fine Roots salads (and soup).

Sweet & Sassy Slugger

Arieana, Nacory, Leonna, Omariashia and Grace from Appetite for Change wanted to give fans an opportunity to eat something refreshingly summery that showcased the amazing foods growing in their Northside gardens. Not everyone was a big vegetable eater, so they “negotiated” a mix that everyone is excited about and proud to serve. In partnership with chef coach Pam Powell of Salad Girl Salad Dressing, they hit it out of the park!

4 Berry Alarm

Arleah, Tekyla, Princess Ann, Amarielle, Carl, and Savannah with Appetite for Change in North Minneapolis teamed up with Chef LaChelle Cunningham of Chelles’ Kitchen and The Good Acre to put this delish mix together based on powerful forces of nature: earth (wheatberries), air (basil), water (cucumbers / strawberries), and fire (jalapenos). The four score! So berry good on the flavor front.

Backyard Bash

Ephraim, Autumn, Elicia, and Johnny from Green Garden Bakery partnered with Chef Nathan Sartain of St. Paul College’s Culinary Arts program to bring their salad vision to life. They chose plenty of what’s growing in their Minneapolis Northside plots to fill their garden bowls then named their salad as a nod to their backyard neighbor… Target Field.

La Azteca

Vanessa, Estefany, Ingrid, and Lala of Pillsbury United Waite House were excited to gain culinary skills from Chef Jose Alarcon of Centro and Popol Vuh (named outstanding restaurant at the 2020 Charlie Awards). He helped them honor their shared Mexican culture by including ingredients their ancestors commonly used in dishes, plus vegetables the teens grow in their prolific South Minneapolis garden plots.

Poke Breeze

Michael, Sesay, and Stephanie from Urban Roots created a Hawaiian-style salad because they felt Hawaiian cuisine is so delicious, but “no one really thinks about it”. Chef Ann Ahmed of Lat 14 and Lemongrass Thai helped bring their concept to life. The youth grow nearly all the vegetables in this salad in their East Side St. Paul gardens, including the zippy shiso leaf topper. “The salad’s flavors make you think of the ocean, especially an ocean breeze,” says Michael, “especially when you taste the dressing.”

Viva Frida

Anessa, Maireni, Keilyn, and Eva of Pillsbury United Waite House in South Minneapolis wanted to come up a sister salad to their 2019 Roots top-seller… La Fresca. This year they pay homage to Frida Kahlo, a Mexican painter known for a spirited personality and her many works inspired by nature and Mexican artifacts which they found inspirational to their future plans. Chef Joe Doyle of Martina helped them bring the culture and concept to life. The salad’s colors and textures remind the young chefs of Frida’s painting style; the black radishes are a nod to her impressionable energy.

Transformation Nation

Daraartu, Seth, Lalah, and Aiisha from Green Garden Bakery on the Northside of Minneapolis channeled inspiration gleaned from their leadership trip to New Orleans last fall, which they describe as personally transformative. They embraced the transformation theme by first creating a salad that through a few clever adjustments was able to become a hearty gumbo. Chef Bertrand Weber, Director of MPS Culinary and Wellness Services coached the crew.

Transformation Nation Gumbo

Daraartu, Seth, Lalah, and Aiisha from Green Garden Bakery on the Northside of Minneapolis channeled inspiration gleaned from their leadership trip to New Orleans last fall, which they describe as personally transformative. They embraced the transformation theme by first creating a salad that through a few clever adjustments was able to become a hearty gumbo. Chef Bertrand Weber, Director of MPS Culinary and Wellness Services coached the crew.

Check out Twin Cities Salad & Stories from previous seasons!

2018
2017
2016

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