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.

Voting opened Tuesday, Oct. 2, for the annual Seward Co-op Board of Directors election. This year, there are three at-large seats up for election, each with three-year terms. There is one designated employee director seat open for a two-year term.

Co-op owners elect the board of directors—one vote per owner. Help maintain our healthy co-op democracy and participate in the direction we take as a community-owned business by casting your vote.

The election began Tuesday, Oct. 2, and ends Tuesday, Oct. 30.

Return a paper ballot by dropping it off at the Franklin store, Friendship store or Creamery Café by 4 p.m. on Tuesday, Oct. 30. After 4 p.m. on Oct. 30, paper ballots will be accepted only at the Annual Owner Meeting at Coffman Memorial Union, on the University of Minnesota campus, prior to the final call for ballots.

Join Us at the Annual Owner Meeting
Board election results will be announced at the Annual Owner Meeting, Oct. 30. The meeting will feature a dinner and teachings on indigenous foods by Sean Sherman of The Sioux Chef. Tickets are available now.

Tickets are $5 in advance or $15 at the door. Children (5-12): $3; Children 4 and under are free. The menu is gluten- and dairy-free and includes vegan and vegetarian options.

Roasted Native Harvest Veg with Maple + Pepita
Wild Rice Salad
Hominy and Squash Soup
Smoked Turkey + Sunchoke (Vegan option is Smoked Forest Mushrooms + Sunchoke)
Sweet Blue Corn Pudding + Dried Fruit + Berries

Vote Online
All co-op owners for whom we have a current email address received emails with a link to vote online. Online voting closed at midnight Monday, Oct. 29.

Vote In Person/By Mail
A paper ballot and election brochure with full details was also mailed to co-op owners. Paper ballots will be accepted at any co-op location until 4 p.m. on Tuesday, Oct. 30. Paper ballots can also be mailed.

Candidate Forum
The board of directors hosted a Candidate Forum on Tuesday, Oct. 9 at Seward Co-op Creamery Café. The candidate forum was an opportunity to hear from board candidates and mingle with fellow co-op owners.

Learn more about and review the candidates here. Questions? Email board@seward.coop.

Not an owner? Become one today to have a say in the election. Visit Customer Service for details.

Join us for a meal designed by Creamery Café executive chef Matt Kappra and made with produce from our October SEED grant recipient, the Hmong American Farmers Association, on Oct. 23, 6-8 p.m., at Seward Co-op Creamery Café. SEED donations will be accepted at the dinner.

Three-course dinner: $40
Kombucha pairing: additional $9
Beer, wine and other beverages will be available for purchase.

Purchase Tickets Now

Our October SEED Recipient
The Hmong American Farmers Association is our October SEED recipient. HAFA supports Hmong farmers in creating profitable, sustainable agricultural businesses. Round up at the register to donate in any amount at any Seward Co-op location throughout the month!

SEED donations to HAFA help provide healthy, fresh produce to more than 70,000 schoolchildren and tens of thousands of other neighbors in the Twin Cities region.

Seward Co-op’s SEED program is a simple yet powerful community giving opportunity that allows customers to round up their grocery bill at the co-op or check at Seward Co-op Creamery Café for recipient organizations that share our commitment to a healthy community.

All funds donated at the register are given directly to the recipient organization at the end of each month, often totaling over $20,000 per month.

Learn more about HAFA on their website. Follow HAFA on Facebook, Twitter and Instagram.

This aromatic cabbage, sauerkraut, sausage stew hails from central Europe and is Poland’s national dish. It brings together some of our favorite seasonal items that also happen to be on sale at Seward Co-op through Oct. 16. Seward-made Nürnberger sausage is $2 off per pound for everyone and organic gala apples from Hoch Orchard in La Crescent, Minnesota, are $1.50 off per pound for co-op owners. Visit our specials page for more ways to save.

Sausage and Cabbage Stew
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients
2 tablespoons canola oil
12 ounces Seward-made Nürnberger sausage, cut into 2-inch pieces
1/2 pound smoked ham, cut into 1-inch cubes
1/2 large yellow onion, diced (about 1 cup)
2 garlic cloves, minced
4 ounces mushrooms, cut in 1/2-inch slices
1/2 pound green cabbage, shredded
1/2 pound sauerkraut, drained
1 apple, diced (about 1 1/2 cups)
1 can (14.5 ounces) diced tomatoes
1/2 teaspoon allspice
1/2 teaspoon ground black pepper

Preparation
In a large stockpot or Dutch oven, heat the canola oil over medium heat. Brown the pieces of sausage and smoked ham. Add the onions and garlic and sauté for several minutes until the onion starts to soften. Add the remaining ingredients and stir well. Lower the heat, cover and continue to cook for 45 minutes. Stir every 10 minutes or so to prevent sticking.

Serving Suggestion
Traditionally, this stew is served with potatoes and rye bread, and is often made a day ahead of time, allowing the flavors to mingle overnight. Deviled eggs or creamed herring are served as an appetizer with this dish. For a lighter meal, add a fresh green salad, or lightly-steamed broccoli, carrots, or green beans.

Recipe courtesy of National Co-op Grocers.

This soup features the ingredients of a Three Sisters Garden, a Native American tradition of growing corn, beans and squash together. Cooked together they make a great soup that is popular with vegetarians and vegans.

Three Sisters Soup is a soothing first course for a holiday meal or an everyday comfort food using the gorgeous local produce available in our Produce department. Omnivores: The soup pairs well with our new seasonal Seward-made sausage, available in the Meat department.

Ingredients
2 pounds of your favorite winter squash (butternut, acorn, kabocha)
2 to 3 tablespoons olive oil
1 yellow onion, diced
1/4 cup garlic, chopped
2 quarts vegetable stock or water
1/2 cup white wine
2 teaspoons dried thyme
1 large bay leaf
1 pound fresh or frozen corn kernels
2 15.5-ounce cans cannellini beans, drained
1/2 bunch green onions, sliced
Salt and pepper to taste

Preparation
Preheat the oven to 350°F. Halve the squash and scoop out the seeds. Place the squash halves skin-side down on a lightly oiled baking sheet, and then roast until cooked through and soft, anywhere from 30 to 90 minutes (see tips below for cooking times depending on your squash). Remove from the oven and allow to cool.

Scoop the flesh of the squash into a large bowl (save any liquid!). Puree the cooled squash with a blender or food processor, adding some of the reserved liquid if needed.

In a large stockpot, heat the oil over medium heat and sauté the onions until they begin to brown. Add the garlic and cook, stirring often, until the garlic turns light brown in color.
Add the stock or water, wine, thyme, bay leaf and pureed squash and bring to a simmer. Stir in the remaining ingredients and simmer for 15 to 20 minutes. Taste and adjust seasoning as needed.

Tips & Notes
Squash cooking times will vary depending on the type and size of squash. At 350°F you can expect these approximate cooking times:

Acorn squash: 30-45 minutes
Kabocha squash: 40-50 minutes
Butternut squash: 60-90 minutes

Credit: National Co-op Grocers

It feels like fall, which means our new seasonal sausage is right on schedule.

We craft our Seward-made sausage in our production facility at Seward Co-op Creamery Café with fresh ingredients. Both are made with chicken from Kadejan in Glenwood, Minnesota.

Chicken Wild Rice and Blueberries
Chicken Wild Rice and Blueberries is full of fresh herbs. It’s a nice mellow sausage, great for kids or breakfast. It pairs well with roasted veggies, eggs and hashbrowns, and quiche.

Thai Chicken
The bird’s eye chili is the star of Thai Chicken. Other fresh ingredients include garlic, shallots, fish sauce, cilantro, lemongrass, galangal, turmeric, shrimp paste, salt, black peppercorn and makrut lime leaf. Thai Chicken is great for adding some heat to stir-fry, soup or sticky rice.

Nürnberger
Oktoberfest starts Sept. 22, but our Seward-made Nürnberger sausage is serving that festive flavor a week early. It’s a limited-run sausage, which means we only make one large batch and when it’s gone, it’s gone. Available in the Meat department, starting Sept. 15.

Head to our Meat department to find our seasonal and everyday varieties.

Why did the board vote to remove one of its members?

The board voted to remove director Filiberto Nolasco Gomez for cause, under Section 5(b) of the co-op’s bylaws. Filiberto received the 10-day notice of the proposed removal and had the opportunity to be heard at the August 28, 2018 board meeting, pursuant to the bylaws. We do not undertake director removal lightly. We tried over several months to raise the board’s concerns with Filiberto, with a goal of addressing them informally and finding a way to repair the relationship through mediation. Filiberto has not been willing to take part in these efforts.

The board has been concerned about ongoing false and misleading information. Some of this information is being spread by the board member in question. As a board, we believe this director has a conflict of interest and has repeatedly violated his fiduciary responsibility to the co-op. We have tried to have a dialogue with this director and he has refused to engage. The word fiduciary means: legal responsibility to act solely in the interest of all co-op owners.

Our board policies identify a code of conduct that requires a director to report conflicted loyalties that could interfere with their role as a director of the co-op. Removal is being considered because this director has taken actions and engaged in behaviors that are a violation of board policy. Our bylaws provide a process for removal.

• This director has engaged in actions the board has found are contrary to a director’s fiduciary responsibility to act in the best interest of the co-op. In particular, without the board’s knowledge or approval, the director attended and filmed a workplace grievance brought by employees to management objecting to the termination of a co-worker for cause and requesting more latitude on tardiness for employees. On August 3, he published the footage, through Workday MN, replacing audio with his own commentary and failing to disclose his status as a member of the BOD. After this event the board began contemplating removing the director from the board.
• We have found this director has violated the board’s Code of Conduct.
• This director did not disclose his conflict of interest to the board until June 19, 2018, despite a board process to disclose potential conflicts in November, 2017, and the ongoing obligation to disclose potential conflicts.
• This director has inserted himself into a role inconsistent with board policy.

The board certainly acknowledges and supports the rights of Seward staff to organize, and for journalists and other members of the community to discuss, debate, express, and publish opinions about the unionizing effort and the co-op.

The fiduciary duty of a board director, however, dictates that you wear one hat or the other – but not both simultaneously, except when explicitly authorized by a board decision.

The board unanimously decided to remove Filiberto Nolasco Gomez.

The director’s term was up for election in 2018, and the new director will be decided at the annual meeting in October.

The statement read by board president Mary Alice Smalls on behalf of the board at the August 28, 2018 meeting and an FAQ are available here.

Seward Community Co-op encourages shoppers to donate to MAD DADS, our August SEED recipient, by rounding up at the register at co-op stores and Seward Co-op Creamery Cafe throughout the month.

Co-op staff have selected SEED recipients from a group of applicants each year since the program began in 2011. All funds donated at the register are given directly to the recipient organization at the end of each month, often totaling over $20,000 per month.

What is MAD DADS?

MAD DADS is an acronym: Men Against Destruction, Defending Against Drugs and Social Disorder.

MAD DADS combats social disorder, while restoring and stabilizing the family environment for children, adolescents and young adults, neighborhoods, communities and cities, with the task of addressing the issues of drugs, gangs and violence.

MAD DADS seeks to bring about positive change, and encourages, motivates and guides committed men and women in the struggle to save children, communities and themselves from the social ills that presently plague neighborhoods.

Activities are designed to promote and demonstrate positive images of fathers engaging and protecting community, youth and families.

History of MAD DADS

MAD DADS was founded in May 1989 by a group of concerned Omaha Nebraska African-American men and parents who were “fed up with gang violence and the unmolested flow of illegal drugs in their community.”

They presented themselves as positive role models and concerned loving parents who were a visible presence in communities.

The Minneapolis Chapter of MAD DADS was created in 1998. After its inception, the local chapter identified a consistent theme throughout neighborhoods and broadened membership to include individuals and families from all ethnic and racial backgrounds. In addition, MAD DADS has, at the request of law enforcement representative, expanded services to some suburban areas.

The program seeks to:

• Recruit, engage and activate adults in local communities.
• Serve as parental role models to children, adolescents and young adults.
• Guide, instruct and influence children, adolescents and young adults in a way that ensures the healthy development of each child’s emotional, spiritual and physical well-being
• To combat social disorder, while restoring and stabilizing the family environment for children, adolescents and young adults, neighborhoods, communities and cities, with the task of addressing the issues of drugs, gangs and violence.

To learn more, visit the local organization’s website: minneapolismaddads.org.

As co-op shoppers, we are presented with a multitude of choices in the grocery store—we have choices around fresh or frozen, we have dietary choices, sourcing choices and choices around ready-made or raw ingredients.

What I learned participating in Hennepin County’s Zero Waste Challenge is that as we choose which products are best for our households, we also choose the packaging our food comes in. Rice, for example, can be purchased in a cardboard box, plastic bag, in bulk, or even cooked at the deli counter.

If you find yourself wrestling with how to cut down your household waste, here are a few things to consider as you shop grocery aisles that are full of choices.

Remember containers—Consider keeping a stock of reusable bags and containers in several places to never miss the opportunity. Keep some by the back door, in the car or in your desk at work. It’s harder to forget them when they are everywhere! And remember, “reusable bag” does not mean you have to buy something new to serve this purpose sometimes “reusable” is last week’s plastic bag, rinsed, dried and used again for today.

Stick to your list—Shop your cupboards first and then make a shopping list. Sticking to it minimizes impulse purchases or overbuying and cuts down the likelihood of wasted food. There are some great shopping list apps, like Google Keep, that allow you to collaborate with other household members as well!

Shop bulk aisles first—Seward Community Co-op offers bulk oils, nuts, clays, spices, beans, household cleaners, teas, dried fruit, shampoo, grains, pasta and baking ingredients galore! Did you know you can buy laundry detergent in bulk? You can use your own containers for all of these items, and if you do need a bag, take a look at your options first. In addition to plastic bags, our staff stocks paper bags for dry ingredients and hard plastic tubs for wet ingredients that can be reused or recycled through residential collection. Shopping in bulk also allows you to buy recipe ingredients in exact amounts. Trying something new with unfamiliar ingredients? Bulk offers a great way to test a small amount before committing to a large container’s worth and reduces the potential of wasted excess ingredients.

Ask yourself:

• How many different ways can I buy this product?

• Is there a waste-free option?

• Or is there an option that uses recyclable packaging?

Produce strategy—Resist the temptation of using a plastic produce bag. That melon will be OK loose
in the cart. If you forget your reusable bag and need something to put a pound of cherries in, think of all
those container options we stock in the bulk section and choose the best material for the job.

Consider packaging material—Glass, paper and aluminum are easily recycled curbside. Plastics are tricky. Some plastics are not recyclable (chip bags
or vacuum seal) and others require special handling (plastic bags). When able, opt for packaging that can be recycled or reused. Glass tomato sauce jars make excellent food storage containers, for example!

Check the math—Buying products in the largest possible container not only reduces waste, but often it also saves you money. The price per unit can
drop as volume goes up. Run the numbers on your favorite yogurt for the different sized options. The cost savings may surprise you.

While there are a lot of different ways to reduce waste, take comfort in knowing there is no “right way” to go about it and we don’t have to be perfect each and every time we shop. Picking and choosing the efforts that make the most sense in our lives and performing them some or most of the time can all add up to significant environmental impact.

Watch our fall class schedule for a Low-Waste Grocery Shopping class. Check out Hennepin County’s Zero-Waste Challenge program: www.hennepin.us/zerowastechallenge.

For tips to reduce food waste, visit www.savethefood.com.

Taking part in #PlasticFreeJuly? Visit www.plasticfreejuly.org for more information and tips.

Mary Phelps is a Hennepin County Master Recycler/Composter. This article appeared on pages 9-10 of the Sprout! Summer 2018 issue.

We love Farm Bill season—everyone is buzzing about a few of our favorite topics: farmers, organic food and access to healthy, nutritious food for everyone. It’s also a fertile opportunity to roll up our sleeves and dig into democracy by contacting our elected officials.

Weeding through this densely packed legislation is no small feat (for us or for Congress), so we’re highlighting a few of the things we are most happy about in the Senate Agriculture Committee’s Farm Bill. In short, this is a big moment for organic agriculture. The grassroots agricultural movement farmers and organic fans started decades ago is coming into its own. Some of the key organic programs we have advocated for many years are set to achieve baseline funding this year! Baseline funding means the programs are much more likely to be included in the annual budget cycle.

Read on for the details—and if you’re as excited as we are—take a moment to call your lawmakers in Washington D.C. and ask them to support the Senate’s version of the Farm Bill that champions organic! It’s easy to call, just dial the U.S. Capitol Switchboard at 202-224-3121 and provide information about where you live, they’ll transfer your call accordingly. Your call will be routed to an actual phone inside your lawmaker’s actual office—and their offices are pretty tiny. Everyone in there knows when a constituent is calling and they want to hear from you!

Organic agricultural research fully funded to support farmers

The demand for organic food has experienced off-the-charts growth, which is great news for U.S. farmers. Organic is a bright spot in agriculture right now—it is one area that is bringing new people into farming careers and it is making small-scale family farming possible again.

But organic farming is not just as easy as making a decision to stop using pesticides—it takes training and access to resources and education. Farmers have to learn new methods of soil management, pest control and animal care, just to name a few. The Organic Agriculture Research Extension Initiative (OREI) in the Farm Bill helps to ensure that best practices and current technology gets shared with farmers through university agriculture extension offices across the country.

The Senate’s version of the bill would establish stable baseline funding for OREI by increasing funding from $20 million to $50 million per year by 2022. We are asking Congress to support this goal in the final bill.

Organic Certification Cost Share Program fully funded to help farmers go organic

The USDA Certified Organic seal is the gold standard of food labels and reflects hard work and careful adherence to agreed-upon standards for what makes something “organically grown.” Farmers are responsible for getting their farms certified each year by a third-party inspector and certifying agent, and for a small farmer, it can be expensive or even cost-prohibitive.

The Organic Certification Cost Share Program offsets some of the costs of organic certification for farmers that qualify. This assistance can be enough to encourage small and beginning farmers to transition to organic, which in turn boosts our country’s homegrown supply of organic food.

The Senate’s version of the bill fully funds the Organic Certification Cost Share Program! Join us in asking Congress to support this in the final bill.

Bonus: Food Insecurity Nutrition Incentive (FINI) Grant Program boosts access to fresh, healthy food

Not necessarily an organic program—but one that is close to food co-ops’ hearts, the USDA FINI grant program funds projects that make fresh fruits and vegetables affordable to people who participate in the Supplemental Nutrition Assistance Program (SNAP), with a priority on projects that focus on locally grown produce.

Not only does this make the freshest, most delicious produce more accessible to more people, it has the added benefits of supporting local farmers and supporting local business. And if you shop at a food co-op, a lot of that local produce is likely to be organic.

Many farmers markets and food co-ops have made great use of FINI grants to establish programs that double SNAP shoppers’ dollars when they are spent on fresh fruits and vegetables (see Willy Street Co-op’s Double Dollars Program), and many more co-ops are eager to get these programs started.

Although the FINI grant gets the ball rolling, co-ops have demonstrated that these programs can be successfully self-sustained once implemented, making the grant money an excellent investment towards making healthy food affordable for all.

The Senate’s version of the bill would fully fund the FINI grant program at $50 million annually. We love fresh fruits and veggies and want more people to have the same opportunity. We are asking Congress to support this funding in the final bill.

What’s most important to you?

We’ve highlighted just a few of the things food co-ops are excited to see in the Senate’s version of the 2018 Farm Bill, but there are many other important programs and ideas in this bill that are worthy of support. Explore some of the links below and find out what inspires you to act. Just like farming, what we care for and attend to grows—adding your voice helps cultivate a stronger democracy.

• Support the National Organic Standards Board and transparency in organic rulemaking
• Homegrown Organic Act (in the Senate and House)
• Local FARMS Act (in the Senate and House)
• Organic Farmer and Consumer Protection Act (in the Senate and House)
• Organic Farmers Access Act
• Seeds for the Future Act (in the Senate and House)

Find out what bills about food and other issues Congress is considering by visiting www.govtrack.us.

Article by National Co-op Grocers (Co+op, stronger together).