In this class, Two Sisters Herbals founders Francesca and Jessica will show how to make a syrup using rosehips, the seed-filled bulbs that grow at the base of the blossom of a wild rose. They will also discuss the herbs that will be worked with that are supportive with rosehips and the different recipes that you can make utilizing this syrup.
with Francesca Garcia and Jessica Ferlaak (Rarámuri [Tarahumara], Yoeme [Yaqui] & Mexican; Two Sisters Herbals)
Free
This is a virtual class. Please RSVP in advance.
Presented by Seward Co-op and the Indigenous Food Network
2024 marks the fourth year of the Indigenous Foods Class Series, a program developed through Seward Co-op’s long-term partnership with Dream of Wild Health, one of the oldest and longest operating Native American-led and focused nonprofits in the Twin Cities.
Our collaboration with Dream of Wild Health includes our partnership with the Indigenous Food Network (IFN), a collaborative of Native-led community organizations in Minneapolis who are working together to rebuild a sovereign food system.
By hosting this annual class series every November, we honor our relationship with Dream of Wild Health and the Indigenous Food Network, and are proud to support IFN in their goal of creating a Native American urban model for food sovereignty.
Es una fiesta en la casa: a party at home! Join Chef Jessica Tijerina on a Mexican culinary adventure. We will make Guacamole, Pico de Gallo, and Queso Fundido with chorizo and Oaxacan cheese. We’ll end on a sweet note with a classic Mexican bebida, Horchata- creamy rice milk with cinnamon and vanilla. İViva Mexico!
The Sioux Chef works to educate and make indigenous foods more accessible. Attend this year’s Annual Owner Meeting Tuesday, Oct. 30, 6-8 p.m., at the University of Minnesota’s student union, to enjoy a meal designed by founder and CEO chef Sean Sherman (Oglala Lakota) and executed by Seward Co-op Creamery Café. The results of the board election will be announced, as will our 2019 Community Choice SEED grant recipients.
Informed by The Sioux Chef’s mission to re-identify what is recognized as North American food, the dinner will feature indigenous foods and ingredients native to this region. Expect fruit, vegetables, meat, foraged ingredients and no sugar, gluten, wheat or dairy. Vegan and vegetarian options will be available.
While Sean is sometimes misidentified as The Sioux Chef, the name actually refers to the entire team. The Sioux Chef is a group of Anishinaabe, Mdewakanton Dakota, Navajo, Northern Cheyenne, Oglala Lakota and Wahpeton-Sisseton Dakota. The team includes chefs, ethnobotanists, food preservationists, adventurers, foragers, caterers, event planners, artists, musicians, food truckers and food lovers.
Tickets for the Annual Owner Meeting are $5 in advance or $15 at the door. Children (5-12): $3; Children 4 and under are admitted for free.
Menu Roasted Native Harvest Veg with Maple + Pepita Wild Rice Salad Hominy and Squash Soup Smoked Turkey + Sunchoke (Vegan Option is Smoked Forest Mushrooms + Sunchoke) Sweet Blue Corn Pudding + Dried Fruit + Berries
The menu is naturally free of gluten, dairy, soy, processed sugar, beef, pork and chicken. Vegan and vegetarian options available.
Sean has been cooking across the United States and Mexico over the past 30 years. He is internationally renowned in the culinary movement of indigenous foods.
In 2014, he opened The Sioux Chef as a caterer and food educator in the Twin Cities area. He and his business partner, Dana Thompson (Wahpeton-Sisseton/Mdewakanton Dakota), also created the Tatanka Truck, a food truck featuring pre-contact foods of the Dakota and Minnesota territories.
In October 2017, Sean and his team performed the first decolonized dinner at the James Beard House in Manhattan. His first book, “The Sioux Chef’s Indigenous Kitchen,” earned the James Beard medal for Best American Cookbook for 2018.
This year, Sean was selected as a Bush Fellow. The Sioux Chef team of 12 people continues to spread their mission to as many communities as possible through their recently founded nonprofit NATIFS.
Why The Sioux Chef? Seward Co-op hosted Tunde Wey at the 2017 Annual Owner Meeting. Tunde is a Nigerian chef who led staff in the preparation of a Nigerian meal and a discussion with LaDonna Sanders Redmond, the co-op’s diversity and community engagement manager, about Blackness, immigration and labor in America. This year, Sanders Redmond wanted to go deeper—into the impact of white supremacy on Indigenous people. She invited Sean and The Sioux Chef team to design the menu and offer teachings on indigenous food sovereignty.
Voting opened Tuesday, Oct. 2, for the annual Seward Co-op Board of Directors election. This year, there are three at-large seats up for election, each with three-year terms. There is one designated employee director seat open for a two-year term.
Co-op owners elect the board of directors—one vote per owner. Help maintain our healthy co-op democracy and participate in the direction we take as a community-owned business by casting your vote.
The election began Tuesday, Oct. 2, and ends Tuesday, Oct. 30.
Return a paper ballot by dropping it off at the Franklin store, Friendship store or Creamery Café by 4 p.m. on Tuesday, Oct. 30. After 4 p.m. on Oct. 30, paper ballots will be accepted only at the Annual Owner Meeting at Coffman Memorial Union, on the University of Minnesota campus, prior to the final call for ballots.
Join Us at the Annual Owner Meeting Board election results will be announced at the Annual Owner Meeting, Oct. 30. The meeting will feature a dinner and teachings on indigenous foods by Sean Sherman of The Sioux Chef. Tickets are available now.
Tickets are $5 in advance or $15 at the door. Children (5-12): $3; Children 4 and under are free. The menu is gluten- and dairy-free and includes vegan and vegetarian options.
Roasted Native Harvest Veg with Maple + Pepita Wild Rice Salad Hominy and Squash Soup Smoked Turkey + Sunchoke (Vegan option is Smoked Forest Mushrooms + Sunchoke) Sweet Blue Corn Pudding + Dried Fruit + Berries
Vote Online All co-op owners for whom we have a current email address received emails with a link to vote online. Online voting closed at midnight Monday, Oct. 29.
Vote In Person/By Mail A paper ballot and election brochure with full details was also mailed to co-op owners. Paper ballots will be accepted at any co-op location until 4 p.m. on Tuesday, Oct. 30. Paper ballots can also be mailed.
Candidate Forum The board of directors hosted a Candidate Forum on Tuesday, Oct. 9 at Seward Co-op Creamery Café. The candidate forum was an opportunity to hear from board candidates and mingle with fellow co-op owners.
