The Franklin and Friendship store are open from 8 a.m.–8 p.m. and the Co-op Creamery Cafe is closed on July 4th. Stay safe and stop in if you need anything!

June 11, 10 a.m.-12 p.m.

Friendship Store

Join Coastal Seafoods and the Seward Co-op Meat and Seafood Department for a special intro to the Seward fish case! We’ll discuss seafood sustainability and sink our teeth into preparation techniques like grilling, baking and breading. Walk away with the confidence to cook your catch of the day! Karl Gerstenberger, Meat and Seafood Manager at the Friendship store, is a Northern California trained chef and former fish cook at Aquavit.

Karl Gerstenberger, Seward Co-op Meat and Seafood Department and Chris Nelson, Coastal Seafoods
$12/$10 co-op owners

On May 20, SunOpta expanded the May 3 voluntary recall of its roasted sunflower kernel products, because they may contain listeria. Between May 5, 2016 to May 19, 2016, Seward Co-op may have sold products affected by this recall at both the Franklin and Friendship stores.

Bird Bars – various sizes for $12.99/lb.
UPC code 0-0200619-XXXXX where the X’s are various numbers

Ginger Golden Beet Kale Salad-various sizes for $9.99/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 May 5, 2016 to May 19, 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.

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.