Growing up I lived among gardens, something I didn’t appreciate until it was gone. Now I’m trying to learn how to grow these green spaces in the neighborhood.
Finding ingredients that have the least impact on our environment can be difficult. It takes the time, energy, and desire to find the information needed to make the right choice.
Whether you’re lost in the woods or trying to be one of the first restaurants in Minneapolis to pay your staff a fair wage while forgoing tips there are challenges and rewards to being a trailblazer.
Running a restaurant at the forefront of a fair wage campaign can feel like traveling through a long dark tunnel.
When we stopped taking tips at Butter we needed to have some time to settle into this new reality and see how good our theories were about what would happen.
For Dan, moving his cafe from accepting tips to not accepting tips can feel like jumping off a cliff.
As I move into year twelve with Butter Bakery Café, I’ve created a new set of supports that feel different from my first years. I think I’m learning more about myself as a businessperson and about the role of my business within this community.
At Butter, we try to be a daily advertisement for efforts to build community and restore our earth through the connections we make with each other, our food, and the world around us. Now, more than ever, this seems like a counter-cultural message.
I’ve been aching for something that could feed my soul and give me the fuel I need to carry on in a business that at most times is all-consuming and in a world that has been particularly cruel and hate-filled.
I understand that on long journeys one person cannot be expected to carry the full weight. When it is shared, the burden is lighter, the investment is deeper, and there is a benefit to having a range of experience to draw upon.
The image of village resonates with me as a way to take our large-scale urban environment down to a more natural level. In doing so, I’m learning more about my role in this unique climate that is the neighborhood around Butter Bakery Café.
As a café owner, most of my time is spent being concerned about scarcity; but at times I can see that what we do have to share happens by tending to the things that matter.
A challenge for restaurants and cafes trying to practice sustainability is figuring out their role in making sure there is a sustainable food system and a sustainable eco system to support their work.
As the owner of Butter Bakery Cafe, sustainability is important to Daniel and his team. It also can be a challenge. Join Daniel as he writes about what it’s like to try and operate a sustainable small business that gives back to the community.
By reconnecting to the land and its stories we become more aware of what it provides for us and by appreciating native foods we honor those who lived here before us.
Living in an urban area, we may not always realize how much groundwater we lose to runoff. Since restaurants are big water users it’s important to see what we can do at Butter to help keep our water clean.