Round up at the register to support our January SEED grant recipient, St. Paul-based Mental Health Resources (MHR). Donations are being accepted at Seward Co-op stores and Seward Co-op Creamery Café.

MHR is a progressive, nonprofit organization that offers community-based mental health and substance use disorder services to adults recovering from serious mental illness.

MHR provides healthy meals and health mentoring for 400 neighbors who are recovering from serious mental illness so they can thrive physically and mentally.

Seward Co-op’s SEED Program
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 Creamery Café bill for recipient organizations that share our commitment to a healthy community

Beef Bourguignon is one of the most quintessential braises. This recipe utilizes a lower cost cut of beef: the shank. It’s flavorfully marbled and ideal for a long, slow-cooking recipe. Your home will smell amazing, and the meat will fall off the bone.

Seward Co-op’s Meat and Seafood department is accepting orders now for special holiday cuts. Place your order now at the Meat counter!

Ingredients

1 large beef shank, approximately 2.5 lbs.

1 large onion, diced small

3 stalks celery, diced small

3 large carrots, cut into 1-inch chunks

1/2 lb. button mushrooms, quartered

salt

1 tsp. black pepper

1/2 tsp. clove or several whole cloves

3/4 c. red wine

2 c. organic Seward-made beef stock (suggest doubling if using Dutch oven)

1 Tbsp. apple cider vinegar

1 heaping Tbsp. minced garlic

2 rosemary sprigs

4 thyme sprigs

4 Tbsp. Seward-made tallow or duck fat for searing

Cast-iron skillet

Directions
Heat 2 Tbsp. tallow in skillet on high heat. Pat shank dry. Season liberally with salt and pepper. Sear shank on all sides. Set aside. With tallow, sauté onion, carrot and mushroom. Add garlic and herbs. Stir frequently. Remove vegetables; set aside. Add wine and scrape to deglaze. Add vinegar and stock. Bring to a low boil, reduce heat and cover tightly with lid. Braise 3.5-4 hours. Add vegetables and herbs back into the skillet for last hour to 90 minutes. When the meat is tender, remove and set aside tented in foil to rest. Strain liquid, return to pot, simmer and reduce until thickened. Enjoy!

Through whole carcass butchery, our Meat and Seafood staff preserves connections with local farmers—and a unique skillset you can’t find at most conventional grocery stores. Our in-house meat cutters know our producers and can speak directly to how the animals are raised before they are sold in large pieces to Seward Co-op.

In many cases, co-op staff have visited the field or walked through the barn where the animals are raised. We know that while hogs from Pork & Plants may not be certified organic, the plants grown at that farm are, and the hogs are raised on that same land. At Peterson Craftsman Meats in Osceola, Wisconsin, beef is dry-aged for 21 days, a process that improves flavor and tenderness but isn’t necessarily called out on their packaging.

Thanks to our producers and skilled co-op staff, we’re able to create nutrient-dense foods at Seward: rendering fat for schmaltz, lard, tallow and duck fat, utilizing bones for collagen-rich broth, and making high-quality ground beef out of trim. Did you know that offal is available at your co-op? Seward’s sausage production team is featuring organ meat in chicken liver pate and a Haggis-inspired sausage.

Our staff is well-equipped to produce any cut you would like to special order. They are also happy to talk about preparation techniques that best suit the various cuts, or about alternate pieces you can substitute in your recipe.

Whole carcass butchery is an investment—in stronger ties to local producers, expertise that can be passed on to customers, and a more sustainable model with less waste. We encourage you to strike up a conversation with our knowledgeable staff, some of whom have more than 20 years of meat-cutting experience. Winter is the perfect time to try something new in Meat and Seafood.

Benefits of Whole Carcass Butchery

Seasonal Eating—Autumn and winter are great for stews, braises and roasts. These hearty meals create a warm,
aromatic atmosphere for sharing a meal together.

Sustainability—Whole carcass butchery supports small producers and utilizes all parts of the animal, making possible unique specialty products.

Value—Learn how to prepare more cost-effective cuts. Bonein is less expensive because you are paying for the weight of the bone, which can be used in your own bone broth. Save up to 25 percent with meat bundles. Or buy larger cuts to be prepared once and used in multiple meals.

Satisfaction—High-quality meat can be savored in smaller portions. Try a 4-6 oz. portion alongside mixed veggies roasted in animal fat or stewed in beef broth.

Nutrition—Found most concentrated in red meat, zinc is a vital nutrient, integral to immune system function and insulin effectiveness. Quality
meat provides iron and healthy fats. Bone broth contains collagen, great for skin and hair.

Expertise—Our staff knows exactly where your meat comes from and how to prepare different cuts to meet your needs.

Andes Gifts
raises earning power of indigenous Peruvian + Bolivian women
Raises the earning power of over 2,000 indigenous Peruvian and Bolivian women

Juniper Ridge
helps protect the West Coast wilderness
10 percent of profits or 1 percent of sales—whichever is greater—goes to organizations dedicated to protecting the West Coast wilderness, where ingredients are grown

Alaffia
supports empowerment projects in West Africa
Supports empowerment projects in West Africa, including several related to education, maternal health and reforestation

Matr Boomie
creates opportunities for artisans in India
Creates opportunities for 20,000 artisans in 40 partner communities throughout India

Pacha Soap
promotes ethical commerce + clean water initiatives
Creates prosperity for others and our Earth by practicing transparent and ethical commerce through their supply chain + Supports clean water initiatives and hygiene education for healthier communities

Bodhi
provides support to schools in the Philippines
Supports education and provides school essentials for Filipino communities in the area of the Philippines farm

The Seward-made Hot Link sausage captures flavors of the growing season—with Anaheim, serrano and padrón peppers from Sin Fronteras Farm & Food in Stillwater, Minnesota, and pork from Peterson Craftsman Meats in Osceola, Wisconsin. Both are local Community Foods producers.

Harness fresh, local pepper taste this winter by using the Hot Link as a chili starter. Below is one of our employee’s takes on super-spicy, super-tasty chili that gets its zing from the Hot Link. The Hot Link is available now at the Meat counter.

Hot Link Chili with Seward-Made Sausage

Ingredients
7-8 large tomatoes, halved and roasted
1 large red onion, diced
4 cloves garlic, minced
Hot peppers, minced, to taste (jalapeños work)
2 Tbsp. brown sugar
2 Tbsp. unsweetened chocolate
1 bottle beer (substitution: 1 1/2-2 cups stock)
1 Tbsp. cumin
6 Tbsp. chili powder
1 tsp. oregano
1 tsp. coriander
2 Tbsp. tomato paste
Ancho chili paste (details below)
32 oz. beef stock
2 or 3 slices bacon, chopped
1 ½ – 2 pounds ground meat (1 lb. lean ground beef and 1/2 lb. Seward-made Hot Link, which is what makes this recipe HOT!)
1 can black beans
1 can kidney beans (or substitute pinto)

Optional toppings: lime juice, sour cream, green onions, cilantro and/or shredded cheddar cheese

Method
Render the bacon, remove from pan. Brown the meat, remove from pan. Soak three dried ancho peppers for up to 30 minutes, remove their seeds and ribs, then puree with olive oil as needed to make a paste. Roast tomatoes by placing cut side down on baking sheet lined with parchment paper. Drizzle with olive oil and salt, cook in 400-degree oven for about 15 minutes. Sauté onion, garlic and peppers of your choice to create the base of the chili, at least 10 minutes. Combine all ingredients listed above, except for meat and beans, and let this broth simmer for about an hour.

Then, add the browned meat, cooked bacon and beans. Add additional chili powder and chocolate, to taste. Cook for two more hours on low. Finish with lime juice. Garnish with sour cream, green onions, cilantro and/or shredded cheddar cheese.

This winter, we’re featuring classes on food-mood connection, soap making, fermenting vegetables and more. Seward Co-op owners save $5 on registration.

Click the links below to register.

Intro to Soap Making
Jan. 16, 6-8 p.m., Franklin store
Learn soap making from one of Seward Co-op’s most popular soap vendors! In this demonstration class, students will be shown soap making using the cold process method. Each student receives an instruction manual and takes home five bars of soap ($25 retail).
John Hanson, Seward Soap
$30/$25 co-op owners

Nourish 101: Beef Stroganoff
Jan. 22, 6:30-7:30 p.m., Friendship store
Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10 ($15 with meat). We’ll make beef stroganoff, a simple and classic comfort food.
Jessica Toliver, Jess Delicious
$5; Receive a $5 gift card at the class!

A Perfect Bowl of Soba
Jan. 24, 6-8 p.m., Franklin store
Have you made Japanese Dashi stock before? Let’s learn to make dashi stock from scratch and cook soba to make a delicious bowl of Soba noodles with Kakiage tempura and mushrooms. This tried and tested recipe is from Tanpopo Noodle Shop, a Japanese restaurant that was once located in Lowertown St. Paul. You will be able to recreate flavors from Tanpopo after this class.
Koshiki Yonemura and Benjamin Smith, Tanpopo Studio
$35/$30 co-op owners

The Skinny on Fat
Jan. 30, 6-8 p.m., Friendship store
We get a lot of mixed messages about fat: “fat makes you fat,” “eat fat to lose fat,” “saturated fat gives you heart attacks,” “saturated fat is the key to hormonal balance.” No wonder everyone is confused about fat! Culinary nutritionists Jenny Breen and Jesse Haas are teaming up to tackle this controversial topic. Join us for a conversation about the nutritional myths and truths surrounding fat in our diets. We’ll also prepare and enjoy recipes featuring cooking oils, nuts and seeds, and other fat-rich foods to help participants put this information into action. Bring a notebook…and your appetite!
Jenny Breen and Jesse Haas
$30/$25 co-op owners

Gyoza: Japanese Dumplings
Jan. 31, 6-8 p.m., Franklin store
At this class we will share the skill of delicious and savory dumpling making: mixing, rolling and shaping the dough; stuffing the filling, and preparing the homemade ponzu sauce. Locally sourced ground pork is mingled together with Napa cabbage, garlic chives and ginger to make the flavorful fillings. Then these beautifully shaped dumpling are pan fried to perfection.
Koshiki Yonemura, Tanpopo Studio
$35/$30 co-op owners

Nourish 101: Chicken Noodle Soup
Feb. 5, 6:30-7:30 p.m., Friendship store
Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10 ($15 with meat). We’ll make a cozy pot of chicken noodle soup.
Jessica Toliver, Jess Delicious
$5; Receive a $5 gift card at the class!

Food as Medicine: Your Food and Mood Connection
Feb. 12, 6-8:30 p.m., Franklin stor
You are what you eat. Learn about foods that impact your anxiety, depression, stress, and inflammation as well as principles for healthier eating using a lecture format. Take control of your health and be able to make food choices to help balance your mood. In this class, you will describe how food affects your mental health, understand how to eat foods to balance your mood, identify your own food rules, and gain understanding about how stress and inflammation affect your body.
Monica Peterson, LICSW
$25/20 co-op owners

Blending Herbal Teas
Feb. 14, 6-8 p.m., Franklin store
In this workshop participants will meet 15 everyday tea herbs that are useful for a variety of nourishing and system-supporting functions. We will delve into the characteristics of these herbs, where they work in the body, how to blend them with other herbs, and how to prepare an herbal tea. You will take home some tea! This workshop is open to participants of all income levels: to make alternative arrangements with the instructor, please email arogosheske@seward.coop.
Monarda Thrasher, Tea for the People, LLC
$15/$12 co-op owners

Intro to Soap Making
Feb. 20, 6-8 p.m., Friendship store
Learn soap making from one of Seward Co-op’s most popular soap vendors! In this demonstration class, students will be shown soap making using the cold process method. Each student receives an instruction manual and takes home five bars of soap ($25 retail).
John Hanson, Seward Soap
$30/$25 co-op owners

Nourish 101: Fermenting Veggies with Pickle Witch
Feb. 28, 6-8 p.m., Friendship store
Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10. Learn the basics of fermenting in a hands on workshop that will teach you to turn almost any vegetable into a nutritious, delicious, fermented pickle. Bring your own container to take your ferment home!
L. Kling, Pickle Witch
$5; Receive a $5 gift card at the class!

Important Class Information
Please preregister for all classes (including free classes) online. For assistance with registration, please visit Customer Service. Walk-ins are welcome as space allows, but Seward Co-op may cancel classes if there are fewer than three preregistered attendees. In this case, participants will be notified and given a full refund. Payment must be made at time of registration. To ensure a refund, cancellations must be made 48 hours before the class date.

New Fee for Nourish Classes
New in 2019, Nourish classes have a $5 registration fee, with participants receiving a $5 gift card at the class. Scholarships are available by contacting arogosheske@seward.coop. We hope this change will make classes accessible to the largest number of people in our community by reducing no-shows at our free classes.

Check out Classes & Events Calendar to see everything we have in store this winter.

Nov. 30 update:

A romaine lettuce consumer advisory issued by the Centers for Disease Control and Prevention (CDC) on Nov. 20 has ended. Specific counties in California (Monterey, San Benito, San Luis Obispo, Santa Barbara, Santa Cruz and Ventura) were identified as areas in which romaine contaminated with E. coli was grown.

Seward Co-op tracks origin and harvest date of romaine lettuce, and of all products containing romaine lettuce, to the best of our ability. On produce shelves, look to the product sign for harvest date of romaine lettuce. On the salad bar, look to the product sign for harvest date of romaine lettuce on the salad bar.

Nov. 20 recall:

The Centers for Disease Control and Prevention (CDC) advised U.S. consumers not to eat any romaine lettuce, and that retailers and restaurants not serve or sell any, until it learns more about an outbreak of E. coli infections linked to romaine lettuce. Out of an abundance of caution, Seward Co-op removed all romaine lettuce products from our store shelves and salad bars on Nov. 20.

Thirty-two people infected with the outbreak strain of Shiga toxin-producing E. coli O157:H7 have been reported from 11 states. The Public Health Agency of Canada has identified 18 ill people infected with the same DNA fingerprint of E. coli O157:H7 bacteria in two Canadian provinces. The CDC’s investigation is ongoing and their advice will be updated as more information is available.

Romaine lettuce and products containing romaine lettuce have been removed from Seward Co-op shelves, including all types of romaine lettuce, such as whole heads of romaine, hearts of romaine, bags, boxes, precut lettuce, and salad mixes that contain romaine (baby romaine, spring mix and Caesar salad). Items made and packaged at Seward Co-op containing romaine lettuce have also been removed from both stores.

Grab & Go packaged items recalled include:
Chicken Caesar Salad
Cobb Salad
Greek Salad
Ham & Swiss Sandwich
Home-Style Chicken Salad Sandwich
Italian Focaccia Sandwich
Roast Turkey Sandwich
Tantalizing Turkey & Pesto Sandwich
Tempeh Lettuce & Tomato Sandwich
Walnut Basil Tuna Sandwich

Produce items recalled include:
LETTUCE, ROMAINE LOC OG EACH
LETTUCE, ROMAINE OG EACH
EARTHBOUND ROMAINE HEARTS OG 12 OZ
EARTHBOUND ROMAINE, BABY OG 5 OZ
JOSIES ROMAINE HEARTS OG
TAYLOR ROMAINE HEARTS OG 18 OZ
TAYLOR ROMAINE, BABY OG
URBAN ORGANICS JUST ROMAINE OG 5 OZ
URBAN ORGANICS ROSE BLEND OG 5 OZ
EARTHBOUND SALAD, HERB OG 5 OZ
URBAN ORGANICS RIVER CITY MIX OG 5 OZ
TAYLOR CHOPPED SALAD, TOAST SESAME OG 12.8 Oz
TAYLOR CHOPPED SALAD, ASIAN GINGER OG 12.8 Oz
URBAN ORGANICS CLASSIC DUO OG 5 OZ
URBAN ORGANICS SPRING MIX OG 5 OZ
EARTHBOUND SPRING MIX, CLAM SHELL 16 OZ
EARTHBOUND HALF & HALF SALAD CLAM OG
EARTHBOUND SALAD KIT, CAESAR OG 11 OZ

If you purchased these or other products containing romaine lettuce at Seward Co-op, they will be fully refunded at either our Franklin or Friendship store Customer Service desks.

Seward Co-op is issuing a voluntary recall on the Fresh Ground Bulk Peanut Butter sold between Aug. 16, 2018, and Nov. 16, 2018, due to the possible presence of foreign materials (glass).

Fresh Ground Organic Peanut Butter
Brand: Bulk Commodity
PLU:2301
Price: $5.79/lb.

If you purchased this product at Seward Co-op during this time period, it will be fully refunded at either our Franklin or Friendship store Customer Service desks.

Thanks to custom-made makeup displays at both stores, we’re able to offer new shades and products from Gabriel Cosmetics in our Wellness departments.

Gabriel Cosmetics products are vegan, organic, gluten-free and cruelty-free, and include expanded shades of liquid and powder foundations; new colors of lipstick, eyeshadow, blush and more.

Now’s the time to try new things! Both of the company’s lines, Zuzu and Gabriel, are 25% off through Jan. 1, 2019.

We want hear from you! Feedback is always welcome, and we want to know which products are working (or not working) for you. Please submit a Customer Comment in store or online.