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Friday, May 17, 2019

Employees volunteer at Second Harvest Heartland

Employees recently volunteered in a packaging event at Second Harvest 
Heartland. In the right photo, volunteers included Whitney Heber, left, Darren 
Carter, Scott Dillon, Barbara Wiggins, Maddie Essman and Nichole Loranger
May 17, 2019 — This week, our Bloomington-based employees volunteered at the new Second Harvest Heartland facility in Brooklyn Park, Minnesota, where they helped assemble care packages for new mothers. Their efforts, along with other volunteers from the area that day, resulted in a total of 18,614 pounds of baby products being packaged.

Some of the baby products packaged included baby bottles, lotion, shampoo, baby wipes, pacifiers, diaper coupons and more.

The selected-volunteer location, Second Harvest Heartland, is typically the group’s volunteer location of choice because it is part of the Feeding America network. In 2011, the company entered into an official partnership with Feeding America.

Schwan’s Engagement Council is an employee-led group that is dedicated to increasing employee engagement and celebrating successes as one Schwan’s team. The employee group is committed to educating employees about our business, supporting our community through volunteer efforts, driving collaboration across business units through activities and encouraging employees to make a personal commitment to health and safety.

Schwan’s volunteers included Whitney Heber, Nichole Loranger, Scott Dillon, Darren Carter, Barbara Wiggins and Maddie Essman.

Thursday, May 16, 2019

Brunch launches at Edwards Dessert Kitchen

Passion Fruit Pain Perdu is one of the featured items on Edwards
Dessert Kitchen's new brunch menu in the North Loop of Minneapolis.
May 16, 2019 — From Passion Fruit Pain Perdu to spicy-sweet EDK bacon, Edwards Dessert Kitchen is bringing even sweeter vibes to the North Loop neighborhood in Minneapolis. On Mother’s Day, Edwards Dessert Kitchen launched its new brunch menu that will be featured every Saturday and Sunday for guests.

About the “distinctly” EDK brunch

“We wanted to make this menu different than what you can get at a typical restaurant, which is why you won’t see any eggs on the menu,” said Chef Christina Kaelberer. “This menu fits into the style of Edwards Dessert Kitchen. It’s what we all like to indulge on and what we want to share.”

A few menu highlights include:
  • Passion Fruit Pain Perdu. Featuring brioche, passion fruit caramel, fresh papaya and caramelized banana.
  • Hash Brown Waffle. Featuring chorizo, fontina and aioli.
  • Bostock. Passion fruit and chocolate varieties.
Brunch will be offered every Saturday and Sunday, served from 10 a.m. to 4 p.m.

For a complete look at the menu visit Social media users can also stay up to date on Edwards Dessert Kitchens activities by following it on Facebook and Instagram at @EdwardsDessertKitchen.

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