We will learn how to stuff and shape these pork & napa cabbage stuffed savory dumplings, then cook them two ways: pan-fry them for a crispy perfection and boil them… Read More →
Join us as we collaborate with Dream of Wild Health, Division of Indian Work, and Minneapolis American Indian Center for a series on Indigenous foods and recipes. We’ll make a… Read More →
This class has been rescheduled from Wednesday, November 10. Join us as we collaborate with Dream of Wild Health, Division of Indian Work, and Minneapolis American Indian Center for a… Read More →
Join us as we collaborate with Dream of Wild Health, Division of Indian Work, and Minneapolis American Indian Center for a series on Indigenous foods and recipes. We’ll make a… Read More →
Join us as we collaborate with Dream of Wild Health, Division of Indian Work, and Minneapolis American Indian Center for a series on Indigenous foods and recipes. We’ll make a… Read More →
Agedashi Tofu was the ultimate best-selling appetizer at Koshiki’s former restaurant, Tanpopo Noodle Shop. What made this dish so special was the marriage of creaminess of tofu, crunchiness of skin,… Read More →
Our popular soap making class returns with Longfellow Soap owner John Hanson. Join John for an in-person class at the Franklin store to learn soap making techniques. Students will receive… Read More →
On Monday, Aug. 23, the co-op received its first payment on our request for the federal Employee Retention Credit (ERC). The co-op applied for the ERC for the first two quarters of the current calendar year. We qualified because of the government-mandated closure of our seating areas and restaurant. These closures caused both a material…
The end of summer is near, and as the days grow shorter, many have been preparing for back-to-school season. Here at Seward Co-op, we’re ready to help students of all ages gear up to start the new school year on their best foot. We’ve got sustainable containers, a variety of snacks (create your own in…
Marieke Gouda Crafting award-winning Gouda since 2006, Marieke Penterman and her husband, Rolf, are driven by a passion for honoring old-world cheese-making techniques from the Netherlands. Both grew up on small dairy farms in Holland and wanted to continue their family traditions. When they immigrated in 2003, they settled in Thorp, Wis., the perfect place…
