After living in my house for over five years, I will finally plant a garden this year. Last night my best friend and I prepared a small plot of land in my backyard for the addition of organic topsoil and compost. After adding the topsoil and compost, we will select starter plants from Riverbend Farm, which we are carrying at both Friendship and Franklin stores. You can plant herb and vegetable gardens on different scales and you can grow food with very little investment. Container gardens and raised bed gardens are great ways to start. Here are some tips I got from an expert gardener:

1. Wait until the chance of frost has past. The Twin Cities fall in USDA Zone 4 on the plant hardiness scale and our last frost date was predicted for April 30.
2. Position your garden in an area that receives a minimum of six hours of sunlight per day.
3. Add organic mulch (like hay) to lessen watering and weeding needs.
4. Plant what will be eaten.
5. Add a top dressing such as worm castings or fish emulsion.
6. Water and weed regularly. For best results, water in the morning before the high sun.

As of writing this, I have very little experience to impart on gardening. So far the only thing I’ve grown is rhubarb (it was there when I moved in). If you are a new gardener like me, I would recommend finding an accessible guide on the internet, or in a library, or bookstore to have by your side such as the Farmer’s Almanac. Not everything is as easy to grow as rhubarb!

Speaking of rhubarb, we are sourcing most of this year’s rhubarb from the Hmong American Farmers Association (HAFA). The HAFA Farm is a 155-acre research and incubator farm located in Vermillion Township, just 15 minutes south of Saint Paul, Minnesota. HAFA sub-leases the land to members who are experienced farming families. HAFA also maintains multiple research and demonstration plots to provide continuing education in sustainable agricultural practices to their member-farmers. Since acquiring the HAFA Farm in 2013, they have begun implementing numerous sustainable agricultural practices such as composting, succession planting, installing grass roadways, laying down erosion blankets, planting waterway pollinator habitat, and restoring oak savanna. They are also keeping bees, executing a whole farm pollinator plan and conducting a multi-year cover crop research project to study the effects of various cover crops on water and soil health.

Rhubarb is typically used as a fruit, sweetened with sugar and put into pies, crisps, and jams, but it can also be made into a savory recipe. This recipe for Rhubarb-Beetroot Salad with Arugula and Basil sounds absolutely refreshing.

Rhubarb-Beetroot Salad with Arugula and Basil

Ingredients:
2-stalks of rhubarb, peeled
2-handfuls arugula, washed
2- beetroot, medium
1/2 tsp. of butter (or olive oil)
1 Tbsp. of olive oil
1 tsp.balsamic vinegar
1 tsp. teaspoon of honey
2 Tbsp. ricotta (or very mild creamy goat cheese)
alfalfa or other sprouts
4-Basil leaves
Salt and pepper

Preparation:
First, prepare the beets: wrap each of them in tinfoil and roast them in the oven for about 45 minutes or until tender. You can test this by pricking them with a knife. Peel the beets and cut into bite size pieces; set aside to cool.

Meanwhile, cut the rhubarb into slices. Heat butter in a pan, add the rhubarb when it’s sizzling. Add a teaspoon of honey and let it melt. Lower the heat and let the rhubarb cook for about five minutes; it should be soft but still crunchy. Deglaze with a few drops of balsamic vinegar. Add a pinch of salt, set aside.

Wash the arugula and arrange on two plates. Add the beetroot pieces and the rhubarb slices. Add the basil leaves, the sprouts and a little ricotta here and there (you can salt the ricotta beforehand if you prefer).

Prepare a dressing from balsamic vinegar, olive oil, a little honey and salt and pepper. Drizzle over the salad – enjoy!

On May 3, SunOpta issued a voluntary recall of its roasted sunflower kernel products, because they may contain listeria. Between Mar. 14, 2016 to May 3, 2016, Seward Co-op may have sold products affected by this recall at both the Franklin and Friendship stores.

Bird Bars – various sizes for $11.99/lb.
UPC code 0-0200619-XXXXX where the X’s are various numbers

Ginger Golden Beet Kale Salad-various sizes for $4.64/lb.
UPC code 0-0203336-XXXXX where the X’s are various numbers

If you purchased any of the above products at Seward Co-op between Mar. 14, 2016 to May 3, 2016, recalled products will be fully refunded at either our Franklin or Friendship store Customer Service desk. Questions may be directed to Seward Co-op’s Franklin store at 612.338.2465 or Friendship store at 612.230.5595. Consumers can find more information at www.recallinfolink.com.

On May 1, Doctor Kracker issued a voluntary recall of its Pumpkin Seed Cheddar Cheese Crackers, because they may contain undeclared milk, not listed as an ingredient on the label. Persons who have an allergy or severe sensitivity to milk run the risk of a serious or life-threatening allergic reaction if they consume this product. Between Feb. 1, 2016 to Apr. 30, 2016, Seward Co-op may have sold products affected by this recall at both the Franklin and Friendship stores.

Doctor Kracker Pumpkin Seed Cheddar Cheese Crackers – 7 oz. for $3.99, from Feb. 1, 2016 to Apr. 30, 2016
UPC: 8 9553800002 4
Best by date: 10/06/16, 10/13/16, and 10/27/16

If you purchased any of the above products at Seward Co-op between Feb. 1, 2016 to April 30, 2016, recalled products will be fully refunded at either our Franklin or Friendship store Customer Service desk. Questions may be directed to Seward Co-op’s Franklin store at 612.338.2465 or Friendship store at 612.230.5595. Consumers can find more information at www.recallinfolink.com.

Seward Co-op is hosting a plant sale from Sunday, May 1 through Sunday, June 5. The sale will feature starters from Riverbend Farm. For some time, the co-op had been in search of additional opportunities through which to work with this values-oriented farm. Riverbend is a pioneer in organic seed saving, and they seek the best varieties of seeds that have been bred to withstand the ever-changing climate here in Minnesota. Stop in either of our store locations and browse our wide selection of starter plants available on our seasonal display tables.

Here are the starter plants Riverbend Farm is growing this season. You will see many of these plants in our stores during the sale. Below, is everything you need to know about the seeds used in growing the starter plants to make an informed decision.

Organic – certified organically grown seeds

Non-organic – Seed not certified organic, but plants raised organically

Organic Hybrid – seeds from crosses of the same species produced under organic conditions

Non-organic Hybrid– seeds from crosses of the same species produced under non-organic conditions (these are used only when organic seed is unavailable)

Open Pollinated (OP) – seeds from plants of the same species and the same variety that reproduce the original variety

Locally Produced Open Pollinated – OP seeds that are produced within about 15 miles from here. All locally produced seeds cannot be produced in one location.

Locally Adapted and Produced Open Pollinated – Some OP seed is produced in areas that have a climate that is nothing like ours or may have been produced in an industrial organic system.

Aji Crystal Pepper, Open Pollinated
Aji Dulce Pepper, Locally Adapted and Produced Open Pollinated (organic)
Alma Pepper, Open Pollinated
Amadeus Broccoli, Organic Hybrid
Amber Tomato, Locallly Produced Open Pollinated (organic)
Amish Paste Tomato, Locallly Produced Open Pollinated (organic)
Beatrice Eggplant, Non-organic
Black Krim Tomato, Organic
Blue Solaise Leek, Open Pollinated (organic)
Blush Tomato, Locallly Produced Open Pollinated (organic)
Boldog Pepper, Open Pollinated (Organic)
Brandywine Tomato, Locallly Produced Open Pollinated (organic)
Calabrese Broccoli, Open Pollinated (organic)
California Yellow Bell Pepper, Open Pollinated (organic)
Carmen Pepper, Organic Hybrid
Champion Collards, Locally Adapted and Produced Open Pollinated (organic)
Chef’s Choice Tomato, Open Pollinated (Organic)
Cherokee Purple Tomato, Locallly Produced Open Pollinated (organic)
Chianti Rose Tomato, Locallly Produced Open Pollinated (organic)
Cippolini Onion, Open Pollinated
Cocozelle Zucchini, Organic Hybrid
Columbia Cabbage, Locally Adapted and Produced Open Pollinated (organic)
Cyril’s Choice Tomato, Open Pollinated (Organic)
Early Early Gal Tomato, Organic
Early Jersey Wakefield Cabbage, Locally Adapted and Produced Open Pollinated (organic)
Early Purple Vienna Kohlrabi, Open Pollinated (Organic)
Emiko Napa Cabbage, Organic Hybrid
Evergreen Tomato, Organic
Fehezeron Pepper, Locally Adapted and Produced Open Pollinated (organic)
Festiva Broccoli, Organic Hybrid
Fresno Pepper, Open Pollinated
Goldy Zucchini, Organic Hybrid
Goodman Cauliflower, Open Pollinated (organic)
Granadero Tomato, Organic Hybrid
Gypsy Queen Pepper, Locally Adapted and Produced Open Pollinated (organic)
Habanero Pepper, Open Pollinated
Hinkelhatz Pepper, Locallly Produced Open Pollinated (organic)
Jalapeno Pepper, Non-organic
Kim Chi Pepper, Open Pollinated (Organic)
King of the North Pepper, Locallly Produced Open Pollinated (organic)
Kossak Kohlrabi, Open Pollinated (organic)
Lacinato Kale, Locally Adapted and Produced Open Pollinated (organic)
Lime Green Salad Tomato, Open Pollinated (Organic)
Lipstick Pepper, Locally Adapted and Produced Open Pollinated (organic)
Listada di Gandia Eggplant, Non-Organic, Open Pollinated
Lunchbox Pepper, Open Pollinated (Organic)
Marketmore 76 Cucumber, Open Pollinated (organic)
Martian Giant Tomato, Locally Adapted and Produced Open Pollinated (organic)
Moonglow Tomato, Open Pollinated (Organic)
Muskovich Tomato, Organic
Mutable Zucchini, Open Pollinated (Organic)
Nash’s Green Kale, Open Pollinated (organic)
Olympus Pepper, Organic Hybrid
Orient Express Eggplant, Non-organic
Otto Creek Ground Cherry, Locally Adapted and Produced Open Pollinated (organic)
Pablano Pepper, Open Pollinated (organic)
Parade Onion, Open Pollinated (organic)
Paul Robeson Tomato, Organic
Peron Sprayless Tomato, Locally Adapted and Produced Open Pollinated (organic)
Persimmon Tomato, Organic
Pineapple Tomato, Organic
Prudens Purple Tomato, Organic
Pure White Eggplant, Open Pollinated (Organic)
Purple Tomatillo, Locally Adapted and Produced Open Pollinated (organic)
Putszakolsa Tomato, Locallly Produced Open Pollinated (organic)
Rainbow Lacinato Kale, Locally Adapted and Produced Open Pollinated (organic)
Raven Zucchini, Organic Hybrid
Red Ace Beets, Organic Hybrid
Red Chard, Open Pollinated (organic)
Red Russian Kale, Locally Adapted and Produced Open Pollinated (organic)
Redwing Onion, Organic Hybrid
Rose Tomato, Organic
Serrano Pepper, Non-organic
Shallot Organic, Hybrid
Silver Slicer Cucumber, Open Pollinated (organic)
Skywalker Cauliflower, Organic Hybrid
Sungold Cherry tomato, Non-organic hybrid
Sungreen Cherry Tomato, Open Pollinated (Organic)
Talon Onion, Organic Hybrid
Traviata Eggplant, Organic Hybrid
Trinidad Spice Pepper, Locally Adapted and Produced Open Pollinated (organic)
Uncle Everett Tomato, Organic
Valencia Onion, Organic
Valencia Tomato, Organic

Click here for a description of the plants above.

Seward Community Co-op is a 42-year-old natural food cooperative located in Minneapolis, Minnesota. Seward Co-op has 15,000 owners, and it is looked upon as a leader among natural food cooperatives nationwide.

Unique to Seward Co-op is its “Ends Statement,” which is similar to an organization’s mission statement. Developed by the board, the Ends Statement states that Seward Co-op will sustain a healthy community that has: equitable economic relationships, positive environmental impacts, and inclusive, socially responsible practices. Because of this powerful Ends Statement, Seward Co-op decided to build a second store in the Bryant-Central neighborhood in South Minneapolis.

Unknown to Seward Co-op leadership, however, a group of community residents had formed what they called the Carrot Initiative (CI), the purpose of which was to attract a grocer to the Bryant-Central neighborhood. CI contacted a number of local food cooperatives, as well as national grocery chains, yet none of them were interested in a mixed-income community of color as a site for a new grocery store.

But then CI spoke with Seward Co-op. After looking at several spaces together, CI suggested that the store leadership consider the Greater Friendship Missionary Baptist Church as a location. The site seemed to be perfect for building the new location. Due to the enthusiastic response from CI, it was assumed that the community would be excited about this development as well. So, Seward Co-op began the process of acquiring the property and several surrounding parcels of land.

The Announcement

A community meeting was scheduled to announce the project. Prior to the announcement, another neighborhood group, At the Roots, emerged. At the Roots felt that the CI members were not true members of the neighborhood and should not be considered representatives of the community. The majority of residents in the Bryant-Central community are African American and Latino. The CI members are primarily white and are considered new arrivals to the community. Thus, the announcement of the new store was met with mixed feelings, including distrust and hostility. Many people felt that the new store was a “done deal” and were concerned that Seward Co-op could not and would not address issues of racial and economic equity.

The leadership of Seward Co-op was taken aback by the criticism, feeling like they were the “good guys.” They had walked into the intersection of race and class in a community that had been ignored for decades. But, along with the arrival of hipsters and coffee shops, the new cooperative seemed to signal that gentrification had arrived. It was feared that racial equity would be a challenge, as the majority of those representing the cooperative were white.

Addressing Racial and Economic Equity

Seward Co-op had received heavy criticism about everything, from the aggressive building timeline, to the appearance of its operations team and board members, to the cost of the food. The cooperative acknowledged that its employee demographic included just 14% people of color. In order to address the community concerns regarding hiring and jobs, the cooperative had to deliberately tackle its unconscious bias in the hiring process. The leadership began an intense process of gaining cultural competency, and this work led to the development of diversity goals for construction and store hiring.

Most food justice projects tend to focus on the consumer end of the food system when dealing with communities of color. Usually, the effort is around making the food more affordable. While this is important, it ignores the true capacity of the community. Most communities are comprised of residents and entrepreneurs who buy food, but who are also skilled and valuable to local emerging food stores. What many non-profit food projects miss is the connection between food access and fair wages.

So, Seward Co-op developed multiple access points to address food access concerns. One access point is a program called Nourish. While an ownership share of the cooperative is normally $75, via Nourish, anyone on SNAP, WIC or any other government-assistance program can access ownership for only $15. Additionally, a 10% discount on every purchase is available for those who request it. Another access point is the cooperative’s goal of having 32% nonwhite employees by 2018. Saying these numbers were soft and inadequate, however, community organizers called for a 70% goal.

The new store opened on October 6, 2015. By November 1, over 1,000 new owners had joined at the new location. Seward Co-op also exceeded its 2018 diversity goal ahead of target in 2015 by 3%, and today 61% of the new store’s staff are people of color. Moreover, the owners of the cooperative have confirmed their commitment to racial equity, as five of the nine board members are now people of color, making the cooperative the most diverse one of its scale in the country.

While this success is admirable, it should be noted that this kind of equity work in the food movement is the exception and not the rule. Indeed, it should be the goal of every food cooperative to embrace diversity by strategically working on racial and economic equity.

In February, Seward Co-op worked with the Survey Research Center (SRC) at the University of Wisconsin–River Falls to conduct a survey of its owners’ satisfaction with the cooperative. Email invitations were sent to a random sample of 2,500 Seward owners. A total of 551 usable responses were received. We intend to use the findings from this survey to reexamine our product selection and services in both stores. Thank you to all who took the time to complete the survey. Your feedback is very important to us. Click here for a summary of the results.

Saturday, May 14, World Fair Trade Day, is a global celebration of fair trade bringing together those committed to building healthy and sustainable communities worldwide. When you choose fair trade products and ingredients, you help improve the lives of small-scale farmers, farm-workers, producers and their families.

Create Positive Change with World Fair Trade Day
This May, we highlight the positive change we create though choosing fair trade. As consumers, every purchase we make is a choice that influences the market place. Our choices influence not only which products we see on shelves but where those products come from and how they are made. Choose authentic fair trade brands to create positive change this May and every day by purchasing products made by authentic fair trade brands like Alaffia, Alter Eco, Dr. Bronner’s, Equal Exchange, Farmer Direct Co-op, Guayaki Yerba Mate, Maggie’s Organics, and Theo Chocolate.

Authentic fair trade brands, with your support, are making positive change in the way business is done around the world. This means they are partnering with small-scale producer organizations for their raw materials. And that every step along their brands’ supply chains, workers have the basic rights that we expect to see in our own communities. Fair trade farmers and producers also create positive change by restoring and improving their natural environment, engaging in democratically run organizations, and more. So whether it’s your coffee or chocolate, t-shirts or socks, soaps and shampoos, or bananas and nuts, there’s a supply chain dedicated to positive change within the production of these every-day goods.

Find products from dedicated fair trade brands on sale at Seward Co-op this May. Other natural foods co-ops and stores across the nation are creating positive change by celebrating World Fair Trade Day, and showcasing dedicated fair trade brands. Click here to view other participating stores. We’re proud to see many retailers working together to offer more than just healthy food, but a healthy global economy too.

From early on in its history, Seward Co-op has made it a priority to give back to the community. “Concern for Community” is one of the seven fundamental principles of cooperation and in that spirit, the co-op launched SEED in 2011. SEED is a fundraising program that provides customers an opportunity to round-up their bill for organizations that share Seward’s commitment to a healthy community.

Now we are proud to announce this community giving program has surpassed $1 million in donations! Since SEED’s inception, more than 40 percent of co-op owners and shoppers have made upwards of 2 million individual donations. Over time, the co-op has also seen significant growth in total donations. When the SEED program was launched, the average total donation was around $8,000 per month. Since opening the Co-op Creamery Café and the Friendship store, the monthly average has increased to more than $23,000! The $1-million-dollar milestone and the growth of SEED has been possible because of you, co-op owners and shoppers. Thank you!

A few SEED highlights from over the years:

Donations from SEED have benefited more than 35 different community organizations and seven different emergency relief efforts. Over the years, there have been disasters —near and far —that have warranted preempting a recipient in order to use SEED dollars for disaster relief. In each instance, the response from co-op customers was astounding.

Since 2011, the Brian Coyle Center has been a SEED recipient 15 times, and they have received the most donations of any recipient, totaling more than $260,000. The Brian Coyle Center is located in the heart of Cedar-Riverside and strives to unite people across ethnicity and generations. The funds raised for Brian Coyle have specifically supported its food shelf, wherein $1 has the capacity to purchase more than a pound of food. The support of Seward customers has made a significant difference in the lives of individuals who benefit from the Brian Coyle Food Shelf. We look forward to rounding up for them again in September.

Since opening the Friendship store in the Bryant neighborhood, we have prioritized supporting organizations near there. Sabathani Community Center’s food shelf has been a recipient four times, and they will be a recipient again in December. Customers have donated more than $79,000 to Sabathani since May 2014. Sabathani provides a space where residents can gather in a welcoming environment, build community, conduct business, and receive programs and services that move people forward.

Co-ops set a standard for the surrounding business community by our commitment to environmental and social responsibility. The cooperative principle of “Concern for Community” guides us to work for the sustainable development of our communities. When we pool our resources, particularly through efforts like SEED, we make progress towards this end. Kudos to Front End staff, including cashiers and customer service staff at Franklin and Friendship and servers at the Creamery Café. They are the engines that drive our successful SEED program!

Become a SEED recipient–we are now accepting applications for 2017. The application deadline is August 1, 2016.

Depending on where you are in the world, May 1 can mean different things to different people. Some cultures recognize May 1 as May Day, while others know it as International Workers’ Day or Labor Day. International Workers Day commemorates the 1886 Chicago Haymarket riot, a public assembly during a general strike for the eight-hour workday that turned violent. Dating back to the 1820s, May Day was a Celtic celebration marking the six weeks between the Spring Equinox and the Summer Solstice. In many European countries, Labor Day has become synonymous with International Workers’ Day, a day during which to celebrate workers’ achievements. Its origins lie in the eight-hour work day movement, which advocated eight hours for work, eight hours for recreation, and eight hours of rest.

In the late 20th century, many people began reconstructing pagan traditions and designated May Day as a celebration of spring. Here in the Twin Cities, the MayDay parade put on by In the Heart of the Beast Puppet and Mask Theatre (HOBT) was first held in the 1970s. The essence of this parade is rooted in the local community and contemporary issues, as well as visions for a better world.

We look forward to this April, when all SEED round-ups at the co-op will benefit the production of In the Heart of the Beast’s 42nd annual MayDay Parade and Festival. This is a great opportunity to contribute to the preservation of a vital South Minneapolis event. This event brings together 1,200 volunteers to build and stage a parade and pageant welcoming spring and inspiring positive change for 50,000 participants and spectators. This year’s MayDay parade will be held Sunday, May 1, at noon. It will start at the intersection of E. 25th St. and Bloomington Ave. S. and end in Powderhorn Park. Following the parade is the Tree of Life Ceremony in the park that goes until dusk. Stop by the Co-op Creamery Café for brunch or either of the stores on your way to the MayDay events to gather all of your snacks and goodies. The full itinerary of the events can be found here.