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 Nativeled 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.

Celebrate Black History Month with Addie from Seward Co-op as she shares Sunday dinner recipes. Learn how to make a hearty shrimp creole or chicken & sausage jambalaya with the Holy Trinity of green peppers, onions and celery, straight from the Bayous of Louisiana. She’ll also show how to make fried catfish with a side of spaghetti – a Black Northern staple dish that’s easy and affordable.

Sunday, Feb 12 – Shrimp Creole

Sunday, Feb 19- Fried Catfish and Spaghetti

Sunday, Feb 26- Chicken and Andouille Sausage Jambalaya

Virtual classes – please RSVP for each class you will be attending

$5 per class/free for co-op owners

Instructor: Addie DeMery (she/her), Seward Co-op

This class series is collaboratively presented by Eastside Food Co-op, Mississippi Market Food Co-op, Seward Community Co-op, and Wedge and Linden Hills Co-op as a way to examine and connect our cooperative values with food, equity, and social justice.

Celebrate Black History Month with Addie from Seward Co-op as she shares Sunday dinner recipes. Learn how to make a hearty shrimp creole or chicken & sausage jambalaya with the Holy Trinity of green peppers, onions and celery, straight from the Bayous of Louisiana. She’ll also show how to make fried catfish with a side of spaghetti – a Black Northern staple dish that’s easy and affordable.

Sunday, Feb 12 – Shrimp Creole

Sunday, Feb 19- Fried Catfish and Spaghetti

Sunday, Feb 26- Chicken and Andouille Sausage Jambalaya

Virtual classes – please RSVP for each class you will be attending

$5 per class/free for co-op owners

Instructor: Addie DeMery (she/her), Seward Co-op

This class series is collaboratively presented by Eastside Food Co-op, Mississippi Market Food Co-op, Seward Community Co-op, and Wedge and Linden Hills Co-op as a way to examine and connect our cooperative values with food, equity, and social justice.

Celebrate Black History Month with Addie from Seward Co-op as she shares Sunday dinner recipes. Learn how to make a hearty shrimp creole or chicken & sausage jambalaya with the Holy Trinity of green peppers, onions and celery, straight from the Bayous of Louisiana. She’ll also show how to make fried catfish with a side of spaghetti – a Black Northern staple dish that’s easy and affordable.

Sunday, Feb 12 – Shrimp Creole

Sunday, Feb 19- Fried Catfish and Spaghetti

Sunday, Feb 26- Chicken and Andouille Sausage Jambalaya

Virtual classes – please RSVP for each class you will be attending

$5 per class/free for co-op owners

$5 per class/free for co-op owners

Instructor: Addie DeMery (she/her), Seward Co-op

This class series is collaboratively presented by Eastside Food Co-op, Mississippi Market Food Co-op, Seward Community Co-op, and Wedge and Linden Hills Co-op as a way to examine and connect our cooperative values with food, equity, and social justice.

Co-op Community Conversations presents:

Indigenous Foods Class Series

We are honored to partner again this year with local members of Indigenous-led organizations Dream of Wild Health, Division of Indian Work, Gatherings Café, and American Indian Family Center to share their knowledge through a series of cooking and lecture workshops.

These six classes will all focus on a different recipes using traditional ingredients. We will learn how to make delicious meals, drinks, medicines, and desserts as instructors share their expertise on sourcing, sustainability, and environmental impacts on local and native-grown foods.

Free virtual classes, 6:00 p.m. – 7:30 p.m.

Note- you will need to register on Eventbrite for each class. You can find all of the class links at seward.coop/events

Thursday, Nov 3- Cushaw Squash, Walleye, and Blue Corn with Brian Yazzie (Yazzie the Chef, Gatherings Cafe)

Monday, Nov 7- Wild Rice with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)

Thursday, Nov 10- Squash and Maple Syrup with Vanessa Casillas, Hope Flanagan (Dream of Wild Health)

Tuesday, Nov 15- Wild Rice and Hazelnuts with Alanna Norris, Hope Flanagan (Dream of Wild Health)

Tuesday, Nov 22- Nettles with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)

Tuesday, Nov 29- Squash and Maple Syrup with youth leaders with American Indian Family Center

The event series “Co-op Community Conversations: Exploring the intersection of racial, social, and food justice” is presented by Seward Community Co-op, Eastside Food Co-op, Mississippi Market Food Co-op, and Twin Cities Co-op Partners as a way to examine and connect our cooperative values with social justice movements

Co-op Community Conversations presents:

Indigenous Foods Class Series

We are honored to partner again this year with local members of Indigenous-led organizations Dream of Wild Health, Division of Indian Work, Gatherings Café, and American Indian Family Center to share their knowledge through a series of cooking and lecture workshops.

These six classes will all focus on a different recipes using traditional ingredients. We will learn how to make delicious meals, drinks, medicines, and desserts as instructors share their expertise on sourcing, sustainability, and environmental impacts on local and native-grown foods.

Free virtual classes, 6:00 p.m. – 7:30 p.m.

Note- you will need to register on Eventbrite for each class. You can find all of the class links at seward.coop/events

Thursday, Nov 3- Cushaw Squash, Walleye, and Blue Corn with Brian Yazzie (Yazzie the Chef, Gatherings Cafe)

Monday, Nov 7- Wild Rice with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)

Thursday, Nov 10- Squash and Maple Syrup with Vanessa Casillas, Hope Flanagan (Dream of Wild Health)

Tuesday, Nov 15- Wild Rice and Hazelnuts with Alanna Norris, Hope Flanagan (Dream of Wild Health)

Tuesday, Nov 22- Nettles with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)

Tuesday, Nov 29- Squash and Maple Syrup with youth leaders with American Indian Family Center

The event series “Co-op Community Conversations: Exploring the intersection of racial, social, and food justice” is presented by Seward Community Co-op, Eastside Food Co-op, Mississippi Market Food Co-op, and Twin Cities Co-op Partners as a way to examine and connect our cooperative values with social justice movements