ill Fridge, a native of Chicago,IL, started his career in lawenforcement and corporatesecurity as a police officer for five yearsin Gary, IN. He left that job, moved toMinneapolis, and became Director of Safety and Security for PrudentialFinancial, here in Twin Cities. His wifeand partner in life is Dolores Fridge,former Minnesota State Human Rights Commissioner, andformer Associate Vice Chancellor at Minnesota State Collegesand Universities (MNSCU).But from his days as a young man, Bill Fridge harbored avision of bringing to market a food product that hebelieved was divinely inspired.Described asauthentic and “down home” dessert, Fridgesays his work pays tribute to the “sacredyam” - known in America as thesweet potato.Modeling the spirit of collaboration that characterizeslegendary Black businessingenuity, the Bakers andthe Fridges struck a dealthat provides first classcommercial productionfacilities at EliteCatering for thecreation of Fridge’smasterwork, Addie’sSweet Potato Pie.“It is simply delicious,”Fridge said. “We also make ahealthy, tasty sweet potatomuffin. The original Addie’s sweetpotato muffin went over so well, we decided to have some funwith it and add different flavors and fruits to it and make a lineof sweet potato based muffins. Each one has a unique flavorand they are all as healthy as the original. Along the way wetook a detour and picked up a lime, a key lime, to be exact, andmade a pie with a hand-made graham cracker crust.”As a boy, Fridge was like most children. He sat in the kitchenwith his mother as she baked. He waited for her to let him lick the remaining batter from the mixing bowl. Fridge’s mother, likeher mother before her, baked her pies using a coffee cup insteadof a measuring cup, adding ingredients by memory and taste.
ADDIE’S SWEET SECRETS:DIVINELYINSPIRED TRIBUTETO THE SACRED YAM
BYALMCFARLANE AND B.P. FORD, THE EDITORS
IT’S THE KIND OF COLLABORATION THAT FORMS THE BEDROCK OF BUSINESS SUCCESS.
Entrepreneurs James and Alice Baker, owners of Elite Catering and its retail restaurant subsidiary, SunnysideCafé on Glenwood Avenue in North Minneapolis, determined that their businesses had excess capacity.They had down time for their commercial kitchens which served the restaurant and the catering operations.