(Photo courtesy Isuroon Ethnic Food Shelf)

We’re pleased to announce the recipients of Seward Community Fund (SCF) grants for 2014. Grants funded by SCF are awarded annually to organizations whose work aligns with our Ends Statement:

Seward Community Co-op Ends Statement: Seward Co-op will sustain a healthy community that has equitable economic relationships; positive environmental impacts; and inclusive, socially responsible practices.

Additionally, organizations that meet the following requirements are given preference in SCF grant-making:

• Based in the communities served by Seward Co-op.
• Reflect the cultural diversity of our communities.
• Use the funding for specific projects rather than general operating costs.
• Nonreligious and nonpartisan.
• Registered 501(c)(3) non-profit organizations.

Granting funds through the SCF embodies our co-op’s commitment to grow, not just as a business, but as a resource for organizations whose work aligns with our vision for a healthy community.

Below are this year’s 2014 SCF recipients:

AfroEco ($4,000)
AfroEco is actively organizing with partners to develop a local food system in North Minneapolis that co-produces community health and wealth.

Ananya Dance Theatre ($5,000)
Ananya Dance Theatre’s choreographer Ananya Chatterjea, visual artist Seitu Jones, and behavioral artist Marcus Young will partner with Frogtown Farm, Afro Eco, and the Indigenous Peoples Task Force to produce an evening performance reflecting and honoring the age-old work of women who cultivate, nurture and protect land and agriculture.

Cedar Cultural Center ($4,000)
Midnimo (Somali word for “unity”) builds knowledge and understanding of Somali Muslim culture through music. Midnimo consists of week-long artist residencies featuring Somali musicians from around the world that include public concert performances and activities in the classroom and the community.

Centro de Trabajadores Unidos en Lucha (CTUL) ($5,000)
CTUL is a low-wage worker-led group organizing for fair wages, fair working conditions, and a voice in the workplace for all workers in the Twin Cities.

“Radical Roots” ($4,000)
“Radical Roots” is a documentary film that will explore the origins and future of the American natural food movement by uncovering the drama behind its most dynamic center: the food cooperatives of the Twin Cities. It’s a tale of hippies and draft resisters, Black Panthers and organic farmers, and a takeover attempt by a secretive Marxist organization, setting in motion a debate over race, class, health, and democracy.

Hmong American Farmers Association ($5,000)
The Hmong American Farmers Association (HAFA) is a membership-based, social justice minded nonprofit organization that works with Hmong American farmers in the Twin Cities and the surrounding metropolitan area.

Isuroon ($5,000)
Isuroon is dedicated to building Somali women’s self-sufficiency so that they can lead healthier, more productive lives in Minnesota, nationally and in Somalia. Funding will support the creation of an ethnic food shelf serving the Somali Community in South Minneapolis.

Native American Community Development Institute (MACDI) ($4,000)
NACDI is committed to transforming the American Indian community to effectively respond to 21st-century opportunities. Funding will support the launch of the Anpetu Was’te Cultural Arts Marketplace, which will serve as a gateway to the American Indian Cultural Corridor at the Franklin Light Rail Transit Station.

Trans Youth Support Network (TYSN) ($5,000)
TYSN’s mission is to make it possible for trans and gender non-conforming youth to survive adultism, racism, sexism, and economic injustices in systems they must engage with in order to get basic needs met. Funding will support a youth leadership development program.

Waite House Neighborhood Center ($4,000)
Waite House’s Community Culinary Arts program embodies Seward Co-op values and vision around P6 principles through training young chefs for careers and life, including a 10-week apprenticeship with Executive Chef Austin Bartold, through which young people learn how to promote food justice in a commercial kitchen.

WE WIN Institute ($5,000)
WE WIN Institute is dedicated to the academic and social success of all children. This funding will support our summer Youth Gardens enrichment program.

(SCF recipients are announced at the annual meeting in October. The deadline for applications each year is June 30.)

If you’re going to make homemade pie from scratch for the holidays, the crust is going to make or break you. You could have the sweetest blueberries, the reddest cherries frozen from last summer, or the very best baking apples from Hoch Orchard, but if you don’t have a touch with the crust, you could end up with fruit goo trapped in a wad of chewy dough.

With that as a possibility, well, you might as well buy a pie from the co-op’s bakery, right?

But if you want to master the delicate art of making yummy crusts, learning from a pro is essential, and we happen to have one on hand for you: Mary Vorndran, Bakery Supervisor at Seward Co-op. If you’ve ever purchased Seward Co-op pies and appreciate the tender, perfect crusts, then keep this article handy for the pie-baking holidays and winter months to come. It’s a treasure trove of great tips and information from, dare we say, our “Queen of Pies.”

I want to make crust that’s as good as Seward Co-op’s. How do I do it, Mary?

First of all, you have to make it in 50-pound batches and build up some massive shoulder strength…

No really, it just takes some practice! Key things to do are to start with good basic ingredients and then just go to town.

When making pie dough at home, I weigh out my dry ingredients in a bowl and then cut cold butter into small squares. I use my hands or a fork to cut the butter into the flour. You want to get the butter pieces to about the size of a pea; it’s OK to have some chunks as this is what will make your crusts nice and flaky. Then dump all the water in at once and mix it together quickly, yet thoroughly. I portion it out and do a quick knead to finish incorporating and to distribute the butter evenly, forming the dough into a round, hockey puck shape. From here, I let the dough chill and rest for a bit.

Roll it out for your pie or freeze for use at a later date.

Do I need lard or any other special ingredients to make a good crust? Why do some people swear by lard and some swear by butter?

People swear by their personal preferences. If it works for you and you like it, keep doing it. The only way to find out what works for you is experience, so make lots of pie and make it often.

Leaf lard makes very crispy and flaky pie crusts, which is why some people like to use it, but it can leave something to be desired in flavor. Personally, I’m not a fan of using lard for dessert pies, but it’s great for savory items like pasties, pot pies, or galettes. Our own Seward Co-op Meat & Seafood department has plenty of leaf lard available, along with other fat varieties like duck fat and heritage breed Red Wattle pork fat.

We use all butter for our pies in Seward Co-op Bakery, specifically from our friends at Hope Creamery. While we try not to swear here, I guess you could say that’s what we swear by, as it gives our pies that nice, golden buttery flake.

Why do pie crusts fail if I follow the recipe perfectly? What should I look out for? Why did my crust get all chewy and dense?

Like most things in baking, it’s not the recipe—it’s more about technique and experience. I hate to say “failure,” because chances are it’ll still be good enough for someone to eat. But if it’s not up to your standards, try again. You’re only out some flour, butter and time.

Pie crusts get chewy and dense when the pie dough is over-worked. You can try to not knead the dough as much next time or add a dash of vinegar when you mix in the water. It won’t affect the flavor at all, but the acid will break down the gluten strands, making the dough tenderer in the end.

Another trick is to make sure everything is very cold. You can stick your bowl and utensils in the freezer for a bit to help avoid the butter from melting.

And use cold water, too—throw an ice cube in there for reassurance if you like.

Are there vegan options for awesome crust?

Of course! A lot of pie crust in our parents’ generation were actually vegan and made with shortening. We use Spectrum palm shortening in Seward Co-op Bakery’s vegan pie dough, which is a more sustainable option and doesn’t give you that weird mouth-coating like other hydrogenated oils can.

What’s your favorite pie to eat and to make?

Oh man, that’s tough. I simply am a pie lover. I have never met a pie I didn’t like. For some reason, pies that are in season just taste better. Lately, I’ve been a big fan of Seward’s apple cranberry custard pie, which was newly created last year. There’s a lot going on between the custard, streusel topping and the apples and cranberries which meld so nicely together. It’s our most complex pie to make, so I’d have to say that’s my favorite right now to make and to eat.

The movement to change the way Americans eat is many decades old in Minneapolis, and Pillsbury United Communities’ Waite House is one of the oldest forces of them all. For nearly fifty years, Waite House has been targeting “both the immediate needs and the root causes of inequalities in health and nutrition” in the Phillips Neighborhood and beyond. Its innovative approaches are truly inspiring.

Last week, during a small get together in our dining area, Seward Co-op proudly delivered a check to Waite House for $18,497.68, the sum of November’s SEED money (the at-the-register donations from Seward shoppers and owners). In the photo above are representatives from Waite House and Seward Co-op’s cashier staff and front end.

Waite House’s Health & Nutrition programs are varied and ambitious, but they’re all aimed at providing solid opportunities and access to food for families in the Phillips Neighborhood who might not otherwise receive them. Programs include:

Get your calendar out and start planning for January.

Upcoming Seward Classes

During a temperature check of one of our coolers on Friday, November 21, the Seward Grocery team found product at unsafe temperatures due to a non-functioning cooler fan. If you purchased any of the products below between 12:00 p.m. Thursday, November 20th and 1:30 p.m. Friday, November 21st, do not consume this product and return it to Seward Customer Service for a full refund. We sincerely apologize for this inconvenience.

The full list of products affected by the cooler-fan failure is below. Please check the PLU code number on the product to see if it is affected by this recall.

64731600002 ANGELICA BEETS, PICKLED (16 OZ) $11.99
64731600003 ANGELICA KIM CHI (16 OZ) $11.99
64731600018 ANGELICA RAW KRAUT, CORTIDO (16 OZ) $11.99
64731600006 ANGELICA RED CABBAGE & GINGER (16 OZ) $10.99
64731600011 ANGELICA SAUERKRAUT (32 OZ) $15.99
64731600001 ANGELICA SAUERKRAUT (16 OZ) $8.99

3826185766 BUBBIES HORSERADISH (5 OZ) $3.29
3826185750 BUBBIES PICKLES, BREAD & BUTTER (33 OZ) $7.29
3826185735 BUBBIES PICKLES, KOSHER DILLS (16 OZ) $4.39
3826185736 BUBBIES PICKLES, KOSHER DILLS (33 OZ) $7.29
3826185747 BUBBIES SAUERKRAUT (25 OZ) $6.99

85027300500 FARMHOUSE SAUERKRAUT, CARAWAY (22 OZ) $9.99
85027300502 FARMHOUSE SAUERKRAUT, HORSERADISH LEEK (16 OZ) $8.99

4956872012 FOLLOW YOUR HEART VEGENAISE, CHIPOTLE (12 OZ) $5.29
4956802016 FOLLOW YOUR HEART VEGENAISE, GRAPESEED OIL (16 OZ) $6.49
4956801016 FOLLOW YOUR HEART VEGENAISE, ORIGINAL (16 OZ) $5.19
4956801032 FOLLOW YOUR HEART VEGENAISE, ORIGINAL (32 OZ) $7.99
4956873012 FOLLOW YOUR HEART VEGENAISE, PESTO (12 OZ) $5.29
4956820016 FOLLOW YOUR HEART VEGENAISE, REDUCED FAT (16 OZ) $5.29

82309252257 FRANCISCOS SALSA, REG PICO DE GALLO (16.2 OZ) $7.99
82309252259 FRANCISCOS SALSA, XRATED PICO DE GALLO (16.2 OZ) $7.99

85966000451 JUST MAYO VEGAN MAYO, CHIPOTLE (8 OZ) $3.59
85966000452 JUST MAYO VEGAN MAYO, GARLIC (8 OZ) $3.59
85966000411 JUST MAYO VEGAN MAYO, ORIGINAL (16 OZ) $4.49
85966000453 JUST MAYO VEGAN MAYO, SRIRACHA (8 OZ) $3.59

2354740021 MISO MASTER MISO, MELLOW WHITE OG (16 OZ) $9.59
2354740055 MISO MASTER MISO, MELLOW WHITE (8 OZ) $5.99
2354740011 MISO MASTER MISO, RED OG (16 OZ) $10.59

60302809951 RPS PASTA COMPANY PASTA, FETTUCCINE SPINACH GF (9 OZ) $4.29
60302809913 RPS PASTA COMPANY PASTA, FRESH FUSILLI GF (9 OZ) $4.29
60302809914 RPS PASTA COMPANY PASTA, LASAGNA SHEETS GF (12 OZ) $5.29
60302809912 RPS PASTA COMPANY PASTA, LINGUINI GF (9 OZ) $4.29

78202962304 SALSA LISA SALSA, HOT (32 OZ) $6.99
78202932601 SALSA LISA SALSA, CHIPOTLE (15 OZ) $4.79
78202962303 SALSA LISA SALSA, HOT (15 OZ) $4.79

78202962301 MISO MASTER MISO, MELLOW WHITE (15 OZ) $4.79
78202962302 MISO MASTER MISO, MELLOW WHITE (32 OZ) $6.99

4144500400 SCHORRS PICKLES, HALF SOURS (32 OZ) $5.99

70223001013 SOUTH RIVER MISO, 1 YR AZUKI OG (16 OZ) $10.99
70223001012 SOUTH RIVER MISO, CHICKPEA OG (16 OZ) $10.99
70223001010 SOUTH RIVER MISO, SWEET WHITE OG (16 OZ) $9.99

85544600212 SPIRIT CREEK CURTIDO, FERMENTED (16 OZ) $8.99
85544600206 SPIRIT CREEK DILLY BEANS, FERMENTED (16 OZ) $9.99
85544600200 SPIRIT CREEK KIM CHI (16 OZ) $9.99
85544600201 SPIRIT CREEK SAUERKRAUT, GREEN (16 OZ) $8.99
85544600202 SPIRIT CREEK SAUERKRAUT, PURPLE (16 OZ) $8.99

79151721601 SUNJA KIM CHI, CABBAGE (16 OZ) $6.69

85039400400 TRRRIFIC ASPARAGUS (16 OZ) $7.99
85039400401 TRRRIFIC ASPARAGUS, SPICY (16 OZ) $7.99

7487309080 WESTBRAE MISO, MELLOW BR RICE OG (13 OZ) $6.49
7487309086 WESTBRAE MISO, MELLOW RED OG (13 OZ) $6.49
7487309083 WESTBRAE MISO, MELLOW WHITE OG (13 OZ) $6.49

3087130150 WILDWOOD AIOLI, GARLIC (16 OZ) $5.99

89893200100 YONS FOODS KIM CHI (16 OZ) $5.79

Any additional updates can be found at here.

Seward Co-op’s Education and Outreach Coordinator LaDonna Sanders-Redmond was on Fox 9 this morning, sharing a collard greens recipe for National Co-op Month.

Great tips from LaDonna on cooking greens and how to get the texture just right. Recipe here on the Fox News site.

With a Honey Cashew Chicken recipe and scrumptious dish in hand, Seward Co-op’s Tom Vogel (Marketing Manager) and Ladonna Sanders-Redmond (Education and Outreach Coordinator) went on Kare11-TV yesterday to talk co-ops, Equal Exchange cashews, and our Friendship store expansion.

As an important source of protein, an alternative to peanuts for those with allergies, and a unique ingredient for many traditional dishes, cashews are a key staple sold at Seward Co-op. Cashews are so popular with Seward customers, in fact, that we’ve sold over $56,000 worth since the beginning of 2014.

So when our long-time partner in sourcing international food, Equal Exchange, asked us to lend a hand to a cashew-growing partner in El Salvador, Seward agreed to help.

“We look to Equal Exchange to find and vet internationally traded product,” said Tom Vogel, Seward’s marketing manager. “So when they tell us about a small producer in peril and ask for help, we consider that a worthwhile cause.”

Equal Exchange has resided in Seward Co-op’s coffee aisle for almost 30 years. In 1987, they were the very first company to make a “fair trade” claim on coffee in the United States, and today they continue to innovate, making inroads to U.S. markets for small farmers who wouldn’t otherwise have access.

Equal Exchange continues to innovate, proposing to raise $200,000 over a five-year period for Aprainores — a cashew producer cooperative of 62 farming families in El Salvador — and help strengthen the productive capacity of the cashew cooperative as a whole.

Aprainores drew Equal Exchange’s attention because its story is particularly harsh. After the end of the Salvadoran Civil War in 1992, the cashew cooperative was formed. It did well selling to various fair trade groups, but in 2005, found itself $350,000 in debt after serious malfeasance by its managing director. Today, after almost 10 years of barely treading water, the co-op’s farmers are in dire need of upgrading their operations, in addition to being saddled with massive debt. Adding insult to injury, a devastating storm wiped out their crops earlier this year.

Phyllis Robinson of Equal Exchange was present in El Salvador when Aprainores’s new General Manager, Alex Flores, explained to the co-op farmers that it would be another year without profits.

“He reminded them that much of their hardship was due to the significant debt they were carrying,” Robinson said. “Nevertheless, he tried to encourage them. In seven years, they had paid off more than two-thirds of the debt; a few more years and they would be in the clear.”

After meeting personally with co-op management and taking a look at their books, Equal Exchange believed Flores was correct. By 2012, under his skilled guidance, the co-op’s 55 producer members had consolidated, fair trade and organic certifications were earned, and they’d purchased a processing plant that now employs 30. Furthermore, demand for cashews in the international market vastly outstrips supply.

With all this in mind, Equal Exchange began organizing food co-ops in the United States to join them in helping Aprainores over the next five years.

“We would like to invite 15 of our most committed and loyal food co-op and natural food store partners to join with us to help. Through this project,” Equal Exchange said in a statement to potential grocery co-op partners, “our goal is to increase the amount of cashews available for export [from Aprainores] by 33 percent.”

As a co-op thoroughly dedicated to the sixth principle of cooperation (cooperation among co-ops), Seward has decided to join the project as one of the 15 “loyal food co-ops.”

“This is a great example of co-ops working together to strengthen an international farmer co-op and tell Aprainores’ story to our owners,” Vogel said. “It’s also a wonderful way to demonstrate the potential impact of cooperation during Co-op Month.”

Seward owners can take part in the project as well. From October to December, Equal Exchange will donate 50 cents per pound on Aprainores cashews sold at our store, and Seward Co-op will also donate 50 cents per pound.

“We have only just begun this work, and we are so excited and so proud of the enthusiasm and the commitment we have received already,” Robinson said. “Hats off to Berkshire Co-op Market [Massachusetts], River Valley Market [Massachusetts], Weaver’s Street Market [North Carolina], and Seward Community Co-op for being the first food co-ops to understand the value of this initiative and give us a resounding ‘Yes.’”

Photo: Aprainores Cashew Co-op farmer courtesy Equal Exchange.

Love GMOs? Then Label ‘Em!

A coalition called Right to Know Minnesota (RTK-MN) has organized a campaign supporting passage of a labeling bill to require foods containing genetically modified organisms (GMOs) to be labeled as such. This joins with over two dozen other state initiatives for GMO labeling and 64 countries that currently label. RTK-MN members include state representatives, farmers, the Institute for Agriculture and Trade Policy, food co-ops, chefs, the Sustainable Farming Association of Minnesota, and a variety of environmental organizations. While there are varying views about GMOs among members, we all respectfully agree that they should be labeled.

According to recent national surveys done by Neilson, “GMO-free” is the fastest growing health and wellness claim among stores’ private labels, and a 2010 Thomson-Reuters poll found that over 90 percent of Americans want genetically modified foods to be labeled. With this kind of citizen support, Minnesota is well-positioned to become a national leader in the fight for transparency in food labeling.

Minnesota’s 2015 legislative session will include discussion of H.F. 3140 and S.F. 2865, bills that would mandate the labeling of foods containing genetically modified ingredients. These bills are sure to be controversial, as they pit the interests of consumers and health/environmental advocates against those of large-scale agribusiness and the biotechnology industry.

Stay informed about the latest on these bills by following Right to Know Minnesota on Facebook, Twitter and sign up for alerts here. Also, on the RTK-MN website: find a voter guide with information where about candidates stand on GMO labeling. See if your candidate(s) answered and what they said.

In support of this action, Seward Co-op is:
• A Right to Know Minnesota coalition member.
• A supporting retailer of the Non-GMO Project.
• A partner in the Just Label It campaign.

Seward Co-op’s product standards include a specific statement about prioritizing non-GMO-verified products.

At Seward Co-op: GMO Right to Know Event
Saturday, Oct. 18, noon–4 p.m.

On Saturday, Oct. 18, join us in recognizing GMO Right to Know Month by learning about the co-op’s relationship with the GMO labeling movement. Meet Right to Know Minnesota board member and Birchwood Café owner, Tracy Singleton, and sample Birchwood’s amazing, non-GMO-verified granola with Kalona organic yogurt. Also, say hello to local, small-scale producer Kadejan, while sampling their free-range chicken and learning about their effort to raise money to build an on-property mill to process non-GMO feed.

On August 6, 2014, Seward Co-op General Manager Sean Doyle wrote a letter to Michael Potter CEO of Eden Foods in regards to the company’s widespread public controversy (there’s a decent synopsis of the issue in this CNN op-ed) and Eden Foods’ falling sales at Seward Co-op. Sean Doyle’s letter can be read here.

Below is a response from Demian Potter, Vice President of Sales at Eden Foods.

19 August 2014
Mr. Sean Doyle, General Manager
Seward Co-op
2823 East Franklin Avenue
Minneapolis, Minnesota 55406

Re: Seward Co-op’s letter to Eden Foods postmarked 6 August 2014

Mr. Sean Doyle,

Thank you for contacting us and for sharing. Like you, we have received an energetic response as a result of frequent and dramatic mischaracterizations of Eden Foods relative to a recent decision by the Supreme Court. We regret that you, your staff, and your co-op have been affected by this. We would love to see people become so motivated in support of organic agriculture and toward the improvement of our nation’s food system, goals we share.

After nearly half a century of pioneering work in support of organic food and agriculture Eden Foods remains one of few independent food companies leading our industry in authentic organic food, BPA-Free can linings, and Non-GMO food.

While it is impossible to address all things that our action is not, Eden Foods provided statements offering clarity. You may find facts therein contradicting characterizations presented in your letter.

Eden Foods issued the attached statement 11 July 2014.

On 3 July 2014 we posted the following on our social media platforms:
Clinton, Michigan- Eden Foods is a principled food company. We were convinced that actions of the federal government were illegal, and so filed a formal objection. The recent Supreme Court decision confirms, at least in part, that we were correct. We realized in making our objection that it would give rise to grotesque mischaracterizations and fallacious arguments. We did not fully anticipate the degree of maliciousness and corruption that would visit us. Nevertheless, we believe we did what we should have.

The objection we filed has never been part of the Hobby Lobby lawsuit.

Eden Foods provided a letter last year in response to feedback we received after news of our objection to mandates in the Affordable Care Act (ACA). A link to that letter is here.

I hope Eden Foods’ statements are helpful in clearing up misconceptions. We invite you to share them as you deem appropriate.

Thank you for your pragmatic response. We appreciate the merchandising you provide Eden food and value being part of, and a contributor to growth at Seward Co-op. Please let me know how I might be of service.

Very truly yours,

Demian Potter
Vice President Sales