17 pounds of coffee brewed, 10 gallons of cold press served, and almost 50 pounds of beans given away. We’d say that’s a pretty good recipe for a fun and successful weekend.


This Labor Day, Tiny Footprint ventured to Chef Camp Minnesota and swapped out barbecue and hot dogs on the grill for a different kind of meal– say, coffee rubbed lamb over a wood fire or perhaps Fulton beer can chicken. Bringing local foodies together with a handful of Minnesota’s finest chefs, Chef Camp helped make YMCA Camp Miller one of the best places for food– if only just for the weekend.


Launched this year, Chef Camp Minnesota, the brainchild of Minneapolis creatives Dave Friedman, James Norton, Tim Lovett, and Rose Daniels, invited a smattering of culinary campers along with a handful of sponsors to enjoy a weekend of food and community. Over the course of the weekend, chefs and food experts led a series of classes– from mushroom foraging to proper care for cast iron pans to making and baking sourdough bread.



Of course, with a weekend packed full of so many activities– it’s important to stay happy and caffeinated. That’s why we at Tiny Footprint served coffee all weekend. We began our days serving pour overs (on our handmade from reclaimed pallet wood pour over bar) at 6:30 in the morning on the docks of Sturgeon Lake. Chilly? Early? Sure. But with a beautiful sunrise and a hot cup of coffee added into the mix, it was downright dreamy.


In between chef classes, there was a smorgasbord lunch from Northern Waters Smokehaus and paired with Tiny Footprint Coffee cold press. As a subtle addition, we decided to mix our own cold press cocktail of sorts, adding a splash of homemade lavender simple syrup and a dash of salt to add a refreshing twist on a summertime coffee classic.

chefcamp2016_140Each evening, the kitchen staff prepared a multi-course meal featuring some local additions, such as beer-can chicken made with Fulton beer or a leg of lamb with a coffee rub made from our Dark Roast Nicaraguan coffee. Alongside supper, Bittercube bartenders served several cocktails, a few twists on the classics and a few new creations. And because it wouldn’t be fall without an apple dessert, we all enjoyed a cast iron apple crisp paired with the Fulton Maitrise Imperial Farmhouse Ale.



By the end of the weekend, campers went home with a goodie bag full of all things Tiny, Heavy Table, Fulton Beer and The Wedge Coop. Of course, campers also went home with Bittercube’s suggestions for artful cocktails, Chef Ryan Stechschulte’s instructions for sourdough bread, Chef Sarah Master’s best practices to stay injury-free while shucking oysters, Jamie Carlson’s life-or-death tips on foraging for edible mushrooms, and a few tricks for making damn good fish tacos up north thanks to Chef J.D. Fratzke.


If this Labor Day was any indication of future Chef Camps, then we’re just fine giving up brats on the grill next to overserved relatives, for a weekend spent drinking pour overs on the dock with the company of fellow epicureans.


All photos courtesy of Becca Dilley Photography.






We’re all familiar with the half hour lunch break. We’re also familiar with how frantic it can be to search the maze of downtown Minneapolis skyways for a meal that’s healthy, tasty, and local for lunch. Luckily, there are a few gems hidden among the skyways– the latest being SIMPLS, a grab-and-go restaurant catering to all you skyway localvores.


Nestled on S. Marquette Ave and S. 6th St. across from the Wells Fargo Tower, SIMPLS embodies everything we at Tiny love about small, local businesses– a friendly staff, a fun atmosphere, and organic Minnesota-grown foods. That’s why we’re delighted to partner with SIMPLS and serve our organic coffee at their busy downtown location.


SIMPLS came to be thanks to friends Ryan Rosenthal and Michael von Fange, after they realized the options for quick and healthy lunches downtown were sparse. Taking matters into their own hands, the two co-founded SIMPLS in September 2014.


“We knew people had a short amount of time for a healthy meal,” Ryan said. “Most people don’t want to spend their whole break looking for lunch, especially a healthy one. We wanted to have a simple experience with simple ingredients here.”


The concept for SIMPLS is, as Ryan said, simple. The easy-going restaurant offers a variety of healthy foods in a convenience-store format. SIMPLS isn’t a place to sit down, but rather a place to pick up a tasty salad or healthy snack to enjoy outside, or perhaps back at the office with colleagues. Offering plenty of breakfast options such as granola bars and fruit, SIMPLS also offers more substantial options for lunch, such as housemade soups, salads and sandwiches.


simpls_04Among SIMPLS’ local offerings, you can find Sweet Science Ice Cream and St. Pops Popsicles from St. Paul, along with Minneapolis favorites Thumbs Cookies and popcorn from Maddy & Maize. With so many options, SIMPLS always lets you know if the product is local, organic, grass-fed or free-range.


To find such fresh and local products, Ryan said he frequently visits the farmers markets and keeps an ear open to what people are talking about most. When SIMPLS hears about a company or product they want to offer to customers, they’ll seek them out, just as they did with us at Tiny Footprint Coffee.


“We were looking for an organic, fair trade, local coffee company,” Ryan said. “An employee mentioned Tiny Footprint Coffee to us, and once Michael and I tried it we instantly fell in love. We support the same mission to be organic, locally owned, and sustainable,” he added.


This summer SIMPLS has been serving up Tiny Footprint Cold Press Coffee with the option to add homemade vanilla syrup– along with other hot coffee options, of course. On average, SIMPLS sells about 50 cups of coffee a day, but it’s a number that’s always growing.simpls_03


While SIMPLS offers many of Tiny’s roasts, our Ethiopian and Nicaraguan coffees have been especially popular. Ryan said that his team is constantly receiving positive feedback about Tiny Footprint Coffee, so he feels confident in the decision to serve our coffees.


“It means a lot to have a healthy relationship with Tiny Footprint,” Ryan said. “The customer service is great, and Alan is extremely genuine and cares about his product and clients.”


Just like Ryan and Michael, we at Tiny like to keep things simple too. Good coffee, good earth; You drink coffee, we plant trees.