For more than 45 years, Seward Co-op has been committed to giving back to our community. In 2011, we introduced SEED, a new way for customers to participate in this commitment. This simple yet powerful community giving program allows customers to “round-up” their grocery or café bill for recipient organizations that share our commitment to a healthy community.

In six short years, we have seen an incredible community impact from SEED. Over the month of April alone, Seward shoppers and owners rounded up a record-breaking donation of $28,472, in support of In the Heart of the Beast Puppet and Mask Theatre’s (HOBT) spring MayDay celebration. Thank you Seward Co-op shoppers and owners for the support! The 43rd Annual MayDay Parade and Festival are scheduled for Sunday, May 7, 2017.

MayDay is the biggest, most diverse celebration in South Minneapolis all year, and fifty thousand people will show up for a parade down Bloomington Avenue into Powderhorn Park to celebrate the arrival of spring. A thousand community volunteers will start from scratch, for a 43rd year, to build the giant puppets, masks, and floats for the parade while building a common vision for our future. Celebrate May Day with a made-to-order juice or smoothie from the Friendship store’s new Juice Bar launching Sunday, May 7!

Spring has sprung­–the days are getting longer, the temperatures are rising, and the birds have returned to the Upper Midwest! It’s an exciting time in produce, and though it’s hard to believe, our first deliveries of local tomatoes, cucumbers, basil, and spring greens have arrived from P6 farmers, Living Waters Gardens, Living Greens Farm and Way of Life Gardens! You may be scratching your head, wondering how this possible, as many of us haven’t even gotten our hands dirty in the garden yet. Hydroponic and aeroponic agriculture is the reason for the early season folks!

Seward Co-op’s hydroponic and aeroponic growers are rare in that they use organic and integrated pest management practices. Hydroponic is defined as the cultivation of plants by placing the roots in liquid nutrient solutions rather than in soil. Aeroponics, the lesser known practice involves a plant-cultivation technique in which the roots hang suspended in the air while a nutrient solution is delivered to them in the form of a fine mist. Not many organic certifying agencies certify hydroponic or aeroponic crops because they are not grown in soil and soil health is a major component of organic agriculture.

Using hydroponics, Living Waters Gardens is able to supply Seward Co-op with thousands of pounds of local tomatoes long before the agricultural growing season begins. The water used during cultivation is the secret ingredient behind their delicious produce. It tends to have high levels of iron, which cause frustration when it builds up and clogs the irrigation system, but it yields a tasty and nutrient-dense tomato. To keep the greenhouses at the perfect temperature between 70–85F., Living Waters Gardens partners with an organization that collects, bundles, and delivers pallets to be burned that would otherwise end up in a landfill.

The peak times to buy hydroponics are in the spring and fall; before and after our local growing season. Science and technology can be very fascinating and our local producers are using these techniques to their advantage to stretch the local season while also cultivating nutritious, sustainable produce.

In the spring, the well-being of honey bees is at the forefront of our minds. After all, we all benefit from thriving pollinators. Interested in supporting a healthy bee population? Come out to support Seward Co-op bakers as they compete in the 4th annual Dandelion Honey Pastry Chef Challenge! They have been putting in a considerable amount of time and energy perfecting their recipe and are excited to support this very important cause. Using dandelion honey as the sole sweetener is a challenge, but Seward Co-op bakers are a strong team, believing their dessert will be wonderful and packing a punch of sweet honey flavor. Learn more about our bakers below.

Spring has sprung­–the days are getting longer, the temperatures are rising, and the birds have returned to the Upper Midwest! It’s an exciting time in produce, and though it’s hard to believe, our first deliveries of local tomatoes, cucumbers, basil, and spring greens have arrived from P6 farmers, Living Waters Gardens, Living Greens Farm and Way of Life Gardens! You may be scratching your head, wondering how this possible, as many of us haven’t even gotten our hands dirty in the garden yet. Hydroponic and aeroponic agriculture is the reason for the early season folks!

Seward Co-op’s hydroponic and aeroponic growers are rare in that they use organic and integrated pest management practices. Hydroponic is defined as the cultivation of plants by placing the roots in liquid nutrient solutions rather than in soil. Aeroponics, the lesser known practice involves a plant-cultivation technique in which the roots hang suspended in the air while a nutrient solution is delivered to them in the form of a fine mist. Not many organic certifying agencies certify hydroponic or aeroponic crops because they are not grown in soil and soil health is a major component of organic agriculture.

Using hydroponics, Living Waters Gardens is able to supply Seward Co-op with thousands of pounds of local tomatoes long before the agricultural growing season begins. The water used during cultivation is the secret ingredient behind their delicious produce. It tends to have high levels of iron, which cause frustration when it builds up and clogs the irrigation system, but it yields a tasty and nutrient-dense tomato. To keep the greenhouses at the perfect temperature between 70–85F., Living Waters Gardens partners with an organization that collects, bundles, and delivers pallets to be burned that would otherwise end up in a landfill.

The peak times to buy hydroponics are in the spring and fall; before and after our local growing season. Science and technology can be very fascinating and our local producers are using these techniques to their advantage to stretch the local season while also cultivating nutritious, sustainable produce.

Spring is the time to cleanse and detox the body. It’s no accident that fresh, young herbal greens arrive in spring, just when we need their healing nutrients most. As owners and shoppers of the co-op, we have access to some of the highest quality ingredients, especially when it comes to wildcrafted produce. However, foraging is also a great way to get some exercise and enjoy Minnesota’s natural beauty. Spring is a season of emergence and rebirth, so it is the perfect time to make a positive change for better health.

Ingredients For the salad:
One large package microgreens
1–2 oz. P6 goat cheese
Handful of radishes, sliced thin (greens can be used in the salad, as well)
Ramps, fiddleheads and/or asparagus; grilled or sautéed and chopped
Handful of fresh herbs, chopped
1 package Jack and the Green Sprouts

For the vinaigrette:
2 Tbsp. balsamic vinegar
1 Tbsp. P6 honey
1 tsp. Dijon mustard
¼ cup extra-virgin olive oil
Salt and pepper

As we approach the 50th anniversary of Earth Day in 2020, we acknowledge that the movement has had its ups and downs, but today Earth Day has the largest secular observance in the world. More than one billion people celebrate each year, and it is truly a day of action that changes human behavior and provokes policy change. Let’s work to keep this momentum going in 2017.

The story of Earth Day begins in 1962 with Rachel Carson’s book, “Silent Spring.” Her book sparked awareness and concern for living organisms and got people thinking about the links between pollution and public health. Eight years later, Gaylord Nelson, a former U.S. senator from Wisconsin, witnessed the devastation of the 1969 oil spill in Santa Barbara, Calif., and took action. Inspired by the student-led anti-war movement, he spearheaded the idea for Earth Day. The first Earth Day on April 22, 1970, was very successful and led to the creation of the Environmental Protection Agency and the passage of the Clean Air, Clean Water, and Endangered Species Acts.

In the spirit of Earth Day, we challenge you to make a small behavioral change that can have a big impact: rid your home of any chemical-ridden cleaning products you may have, and make the jump to cleansers made with nontoxic, biodegradable ingredients. For information on disposing of hazardous household cleaners, visit the Hennepin County website. We hope you find that homemade cleansers can be just as effective as their conventional counterparts and easier on the wallet too! The co-op has high standards for the cleaning products found on our shelves. We do offer pre-mixed options, but many shoppers experiment with do-it-yourself recipes for everyday household cleaners. Check out the recipes below for our toughest, heavyduty DIY spring cleansers.

Gone are the days when spring cleaning only applies to the home. Spring is the time to cleanse and detox the body, too. It’s no accident that fresh, young herbal greens arrive in spring, just when we need their healing nutrients most. As owners of the co-op, we have access to some of the highest quality ingredients, especially when it comes to wildcrafted produce. However, foraging is also a great way to get some exercise and enjoy Minnesota’s natural beauty. Spring is a season of emergence and rebirth, so it is the perfect time to make a positive change for better health.

The concept of a spring cleansing of the body appears in many cultures. Herbs are a staple of Native American medicine, and for almost any kind of ailment, tinctures, salves or teas made of leaves, flowers, bark or berries are applied or consumed for treatment. African healing practices are also influenced by natural cycles and seasonality and recognize that healing lies not in a synthetic pharmaceutical drug, but in balancing our bodies with the natural world.

Outside of the co-op, one of the only places to find better natural ingredients is in nature. Many families have foraging traditions they take part in as soon as the ground thaws. There are a number of books available to help identify edible plants and maps that outline public hunting and fishing grounds in the region. Roots can be dug as soon as the ground thaws, and the tender leaves of wild nettles or ramps can be picked as soon as they emerge. So, as we awaken from our winter hibernation and bask in warmer longer days, be intentional about what you eat, dress lighter and be more physically active.

If you’re going to harvest wild herbs and roots for your spring cleansing regimen, here are some rules to follow from “Mother Earth Living”:

1. Know what you’re getting. Don’t harvest from the wild any herb that you can’t identify with absolute certainty. If you’re among the botanically challenged, find a local herb club or botanical expert to guide you on your wildcrafting trip.

2. Stay away from roadsides and other areas where wild herbs are subjected to fumes from vehicles and/or may have been sprayed with herbicides or pesticides. Animals frequent wild areas, so wash fresh leaves carefully and, if questionable, cook wild foods.

3. Ask first and harvest gently. Contact park officials or landowners to ask permission to wildcraft. Only harvest wild plants when they are in great abundance and then harvest less than one-tenth of herbs growing above the ground; allow enough leaves remaining for the plant to rejuvenate itself.

Farmworkers are some of our nation’s most vital workers; their labor allows us to enjoy high-quality fresh fruits and vegetables year round. Despite farmworkers’ economic and cultural contributions to the communities in which they live and work, they continue to be among the lowest paid, least protected and unhealthiest workers in the United States.

During National Farmworker Awareness Week (NFAW), March 24–31, Seward Co-op is calling out the hardships faced by farmworkers. Please join us on Friday, March 31, at the Friendship store for an evening screening of “Food Chains,” a documentary film about agricultural labor in the United States.

Many people have a strong interest in food, yet too often there is very little interest in the hands that harvest it. Farmworkers, the foundation of our fresh food industry, are routinely abused and robbed of wages. In extreme cases they can be beaten, sexually harassed or even enslaved—all within the borders of the United States. Eighty five percent of our fruits and vegetables are handpicked, and it is estimated that between two and three million men, women and children work in the fields across America. When compared to other wage-earners, the people who plant and harvest our fruits and vegetables suffer from the highest rate of toxic chemical injuries, as well as higher incidences of heat stress, dermatitis, urinary tract infections, parasitic infections, and tuberculosis. Many farmworkers live in poor conditions, small spaces and have unpredictable work. Instead of valuing farmworkers in our society, we undercut their ability to live and work by denying them a living wage and benefits like healthcare.

This happens because farmworkers are treated differently under the law. Federal law does not guarantee farmworkers overtime, unemployment insurance, and protection when joining a union. The Fair Labor Standards Act was amended in 1978 to mandate minimum wage for farmworkers on large farms only, and it does not include provisions for overtime. Though an increasing number of consumers focus on locally and organically grown food, farmworker justice is often not part of food conversations. Farmworkers remain largely invisible and continue to live and work in unacceptable conditions.

At Seward Co-op, we advocate for just living and working conditions for farmworkers and an end to unfair treatment under the law. Join us March 24–31 for National Farmworker Awareness Week. NFAW is sponsored by Student Action with Farmworkers. NFAW is an opportunity to honor the critical contributions that farmworkers make and stand in solidarity with the people who harvest our food.