"I love working with people who have a passion & an expertise for their craft." 

- Kieran Folliard

We mix with savory characters.


Mike Phillips

FoodBuilding_MikePhillips

Mike Phillips has been working on forming Red Table Meat Co. for perhaps his whole life. Growing up in a small, rural farming community, he worked for farmers, went to school with farmers, heck, he dated the Clay County Pork Queen! He saw their struggles and their tireless work. That powerful sense of community never left him. And now, Red Table Meat Co. couples those values with well-made, thoughtfully crafted products. 


Steve Horton

Steve Horton founded Rustica Bakery a decade ago, and is a three time James Beard Award semifinalist for Outstanding Pastry Chef (2013 and 2014) and Outstanding Baker (2015). Steve is utilizing his experience and connections growing Rustica in order to launch Baker's Field Flour & Bread. Years of experience working with dozens of flours to make hundreds of breads have inspired Steve to connect farmers, millers, and bakers to create exceptional flour & bread. 


Craig Hageman

Craig.jpg

From work as a chef in Chicago and Berkeley, Craig brings to his role as Alemar Cheese Co.’s Cheesemaker an expertise in the science-and art-of flavor. Over the course of working in some amazing kitchens, Craig developed a strong interest in fermented foods, particularly cheese. A chance meeting with Alemar Founder Keith Adams eventually led Craig and his wife to move to Mankato to begin making cheese, and he began operating Alemar in 2016.