Good Morning Red Wing! 10-8-26
Oct 9, 2026 · 12 min · 9 segments
My guests are Kristin Edmundson, Community Engagement Supervisor…
- Speakers
- Amy SchafferGuestGregHostKristin EdmundsonGuest
Oct 9, 2026 · 12 min · 9 segments
My guests are Kristin Edmundson, Community Engagement Supervisor…
You pulled up in a beautiful new van.
So let's start there, Amy.
And that we pulled up with a beautiful, newly wrapped refrigerated van that we are the recipient of with the help of Treasure Island and Island Impact.
And we visited in March, right? Uh, where we talked about we were the charity of the month.
Yeah.
Like, you pinch yourself 'cause I don't know how, uh, we got so lucky to get that.
Our dreams came true, and I'm speechless, Greg, and you know I'm never speechless.
So this is so exciting.
Not only is it beautifully wrapped and you've got all kinds of really colorful things on the van itself, but you're saying it's refrigerated.
That is sweet.
A huge component of what we do is we rescue food from local retailers, uh, six days a week in the summer.
So this, we actually take temperatures of the food while we pick the food up and record the time as well, and then we have to do the same when we get back to the food shelf.
So with the refrigerated van, it keeps all the food safer, fresher, perfect for our neighbors in need, and it increases capacity.
[laughs]
You pulled up in a beautiful new van.
So let's start there, Amy.
And that we pulled up with a beautiful, newly wrapped refrigerated van that we are the recipient of with the help of Treasure Island and Island Impact.
And we visited in March, right? Uh, where we talked about we were the charity of the month.
Yeah.
Like, you pinch yourself 'cause I don't know how, uh, we got so lucky to get that.
Our dreams came true, and I'm speechless, Greg, and you know I'm never speechless.
So this is so exciting.
Not only is it beautifully wrapped and you've got all kinds of really colorful things on the van itself, but you're saying it's refrigerated.
That is sweet.
A huge component of what we do is we rescue food from local retailers, uh, six days a week in the summer.
So this, we actually take temperatures of the food while we pick the food up and record the time as well, and then we have to do the same when we get back to the food shelf.
So with the refrigerated van, it keeps all the food safer, fresher, perfect for our neighbors in need, and it increases capacity.
[laughs]
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