Celebrate National Dairy Month Help Cedar Summit Organic Farm! by EFC member Kristin Boldon Every spring I get excited to write my June article for National Dairy Month. While we have many great dairy farms in Minnesota, the best of the best, the creme de la creme if you will, is New Prague’s Cedar Summit Farm. You can find Cedar Summit’s NEW half-and-half, cream-top milk, heavy cream, and drinkable yogurt in glass bottles or paper cartons (note: not plastic!) in the dairy case. Cedar Summit is Minnesota’s only 100% grass-fed creamery and one of the first organic creameries in the state. While you’re probably familiar with the benefits of organic milk versus conventional, you might not know all the reasons that milk and dairy from 100% grass-fed cows is so fabulous. At Cedar Summit, all the cows are pastured, which means they don’t stand on concrete all day. They are less stressed as they roam the fields, getting exercise and eating grass, the best food for them. While some dairies claim their cows are grass fed, this doesn’t even mean they have access to pasture. It also means the rest of their diet is made up of grain and soy products. While grain and soy diets increase the volume of milk, they do not increase the nutritional quality. Cedar Summit milk is rich in naturally occurring Omega 3s, a direct result of the cow’s grass-only diet. Dave Minar has been cultivating his mix of grasses on their farm for decades and adds The Minar farmhouse, where Dave was born. Photo by Kristin Boldon. eastside food co-op’s mission statement: Eastside Food Cooperative will provide wholesome, high-quality natural and organic food at the lowest possible cost to members, volunteers and customers. The cooperative is committed to building community through volunteerism, neighborhood reinvestment and local participation. Our actions, policies and products reflect our role as an environmental steward of our planet, and will be guided by the Rochdale cooperative principles: 1. Voluntary and open membership 2. Democratic member control 3. Member economic participation 4. Autonomy and independence 5. Education, training and information 6. Cooperation among cooperatives 7. Concern for community Cedar Summit herd manager and neighboring farmer John Lambert with some of his “girls.” Photo by Kristin Boldon. new varieties every year. When I spoke to Ryan Crum from the farm, he said Cedar Summit is a grass farm as much as it is a dairy farm. But the future of this long-standing local treasure is uncertain. A group of power companies plans to run a series of high-voltage power lines through the farm and nearby pastureland. Scientific data is mixed on the effects of high-voltage lines on humans and cattle. Unsurprisingly, studies sponsored by power companies show the least effects. There are no studies at all on the effects of high voltage on organic farm and grassland. The Minar family may choose to remain, with possible health risks to them, their animals, and their land. Or they could relocate away from the farm their family has been stewarding since 1926, and begin the arduous process of building anew. The Minars don’t want to move, yet they’re concerned about the potential health effects from the power lines, which would run right over the farm house, where Dave was born in what is now the living room. Up until a few weeks ago, whether to stay or relocate wasn’t much of a choice. Under an old law known as Buy the Farm, the power companies offered farmers fair market value for their land if the farmers wanted to relocate. This was a great deal for the power companies but a lousy one for the farmers, because it didn’t take into account the significant additional costs of relocation. For Cedar Summit, those challenges would include replacing a new creamery, attempting to re-establish the grass micro-climate, and the three year process to be re-certified as 100% organic. Under the old law, the cost of relocating was prohibitively high. A few months ago, Cedar Summit and some of their farming neighbors put a petition up online at www. change.org. It asked that the lawmakers reconsider Buy the Farm to make the power companies more accountable, with more equitable compensation for small, local farmers. Throughout the spring, it was a roller coaster ride. The amended Buy the Farm got killed, and then added to another agriculture omnibus bill. The language was struck from that on Friday May 17, 2013, but then rescued by Senator Kevin Dahle, who brought it to the Senate on Sunday May 19 where it passed with a 49-16 bi-partisan vote. The next day, Monday, was the last day of the 2013 legislative session. With the aide of Representative David Bly, the MN house heard the file and passed the bill in a 114-18 bipartisan vote. Without the petition, and the many calls made on behalf of Cedar Summit and their neighbors, it’s likely that the law would have remained as it was. Now, Buy the Farm will require the power companies to offer more of the true, total costs of relocating a certified organic farm, giving farmers more of a fair deal if they decide to relocate. Next time you’re in the co-op, check out the Cedar Summit products in the dairy case. My current favorite item is their new half and half, which I have every morning in my coffee. Yes, Cedar Summit products are among the most expensive options. But as a dairy geek, I can assure you they’re also the best tasting, which is only one of many reasons that I love these products from this family on this farm. Top Ten Reasons Why Cedar Summit Dairy Products are Worth It 1. 100% grass fed cows means more good-fat Omega 3s. An independent study a leading dairy-industry publication showed that Cedar Summit’s dairy products contain more “good fats”— omega-3 and CLA—than any other leading organic dairy product. 2. Sustainable packaging. Cedar Summit products use the least possible plastic--only the lids. The glass bottles are returnable; you pay a $2.50 deposit when you buy them and get a $2.50 refund when you return them. And the paper containers are recyclable. 3. Certified organic means that you don’t need to worry about hormones or antibiotics in your milk. 4. Their heavy cream doesn’t contain carrageenan, a controversial ingredient recently linked to higher incidence of colon cancers. 5. Their drinkable yogurt is full of good bacteria, essential in creating a healthy balance of flora in the intestines. 6. Their milk is pasteurized to eliminate bad bacteria, but unhomogenized, so the cream rises to the top. One of the great joys in life is scooping out and savoring that cream plug--my two boys argue over who gets to open new bottles of milk. 7. Their recently introduced 1/2 and 1/2 is the perfect addition to coffee and espresso. 8. They’ve partnered with Alemar Cheese Company who produce Bent River, a Camembert-like cheese, and Good Thunder, which is washed with local favorite Surly Bender beer. 9. You can visit the farm and meet the cows! Milkapalooza is an annual event, and takes place this year on June 22. Visit the website at http://www. cedarsummit.com/ for more information. 10. It’s certified P6: it’s small, local and organic! 11. Yes, my top ten list goes to 11. 100% grass fed cows produce less milk, which means it’s more nutritionally dense then the milk from grain-fed cows. It’s concentrated goodness! continued on page 10 2 eastside food co-op news Publication Notice: Volume 15, Number 3 a message from your president—june 2013 Our New Ends Policy Eastside Food Co-op News is published by Eastside Food Cooperative 2551 Central Ave NE Minneapolis, MN 55418 612-788-0950 by Board President George Fischer help guide us in pursuing the Ends. In eight hours of pretty intense work one Saturday, we created the bulk of a new set of policies. Over the next few months we will be refining and adding to them and by the October annual meeting we will have a complete new set. www.eastsidefood.coop Design & Layout: Ginny Sutton Editor: Kristina Gronquist Newsletter Committee: Kristin Boldon, Amy Fields, Bobbie Fredsall, Lisa Friedman, Luna McIntyre Business Manager: Treshy Schaper Classified and Display Ads: These new policies will improve our monitoring process so that the reporting that Amy does will be more focused on the information that is most important to the board and the owners. This might seem like a lot of work that has nothing to do with our continued expansion planning, but in fact it is integral to it. It will free up time for more work on strategic planning for the future including the expansion and how we will define its success. frenchsutton@earthlink.net EFC News is published every other month in the months of February, April, June, August, October, and December. Copy deadline is the 10th of the preceding month. The primary function of the EFC News is to provide members of the co-op with information about the products and services of Eastside Food Coop and the actions of the co-op staff and board, consistent with the Cooperative Principles upon which EFC is founded. Members with story ideas should contact Kristina at kristina@eastsidefood.coop or (612) 843-5407. Editorial Disclaimer: The editorial board of the Eastside Food Co-op News reserves the right to respectfully decline any content that we deem inconsistent with the mission and ends policies of Eastside Food Co-op. Advertising Disclaimer: Ads in the Eastside Food Co-op News are paid for by the advertiser and do not imply endorsement of any product, person, or service by the Eastside Food Co-op board, management or staff. Eastside Food Co-op reserves the right to reject any ad for any reason. Advertising space in the EFC News is limited. Both display advertising and classified advertising is on a first come, first served, space available basis. Ads are due in written or electronic form by the 15th of the month prior for the next newsletter. Classified Ad Policy: Let the Eastside community know about your business, sale item or special event! Classified Ads are FREE to members of Eastside Food Co-op as a benefit of membership. Ad copy must be limited to 30 words. Members may run the same ad for up to three consecutive issues, and then submit new copy for a new ad. The deadline for classified ads is the 10th of January, March, May, July, September, and November for the following months’ issue. To place a classified ad, email treshy@ eastsidefood.coop, who will send you an ad request form. Have you ever wondered how the Board makes its decisions? How do we know that we are on the right track? How do we keep the big picture in mind as we deal each month with the immediate decisions that must be made? We have a document, a set of policies that we have created that set up the guidelines for what it is we are trying to do, and how we should do it. If you’d like to learn more about the board and how the coop works, meetings are open and include dinner. Let Amy or me know if you’d like to attend. There are policies that define the responsibilities of the Board, and policies that direct the General Manager about how she can run the store. The most important policy, though, is the Ends policy. It defines the purpose, the end result of what the co-op is trying to be and do. All of the other policies serve to guide us toward reaching that goal. Over the last several months the board has re-worked the Ends into one statement to simplify our reporting and monitoring. The new Ends policy is: EFC is at the forefront of a prosperous and fair cooperative economy. We provide access to healthy food, foster positive environmental impacts, cultivate a thriving community in our neighborhood, and educate members for a sustainable future. After we wrote the Ends policy, we decided to examine the rest of our policies. During the last decade we have tweaked and adjusted the policies so that they better reflect how we want to govern. In those ten years we have become more knowledgeable about this method of governance, and there have been new standards of best practices. We decided that it was time to start fresh with a new set of policies that will A huge Thank You!! to all six winners of Eastside Food Co-op’s “4x8 Gallery” Call for Art! Your artworks made Art-A-Whirl extra-special for us this year, and will grace our neighborhood for years to come: Seexeng Lee at Edison — “Immaculate Rendition” and “Inception” (two pieces) (see article in March/ April 2013 EFC News) Alex Gomez — “Food That’s Close to Home” (see article on facing page) Rachel Orman — “Harvest” Laura Lawson — “Gooseberry Falls” Gustavo Lira — “Cultivating Health” Katie Clark — “Intersection” Look for the seven new works on the 26th Avenue side of our building in mid-June! Chiropractic Care in NE for 11 years! ART DISTRICT CHIROPRACTIC, LLC • Auto & Work Injuries • Massage Therapy • All Insurances Accepted Dr. Lori Pottebaum, DC Dr. Morgan Binnie, DC * Dr. Ann Sahr, DC 208 13th Ave. NE * Beautiful frames, superb lenses and savings of 30%-50% on every pair of glasses. Now accepting credit cards—Visa, Mastercard, Discover and American Express 612–741–2736 artdistrictchiropractic.com eastside food co-op board of directors George Fischer, President ge.fischer@gmail.com Tom Dunnwald tom@dunnwald.com Sandy Shipp shipp@visi.com Chris Pratt, Vice-President cdpratt@visi.com Lisa Friedman lfriedman@uuma.org Mark Wilde mjwilde@yahoo.com Manisha Nordine, Secretary/Treasurer kukiwailer@aol.com Stephanie Johnson sljohnson00@hotmail.com open daily 8–9 • 2551 central ave ne • minneapolis, mn 55418 • www.eastsidefood.coop • 612-788-0950 eastside food co-op news 3 staff profile: alex gomez “Food That’s Close to Home” by Mark Wilde, EFC Board Member Alex Gomez has worked at the Eastside Food Co-op in the Grocery department for more than a year, but only recently have people started to discover her artistic talent. Alex was one of a few local artists selected to paint one of the new murals for the 4x8 Gallery on the north outside wall of the co-op building. Alex’s piece was enthusiastically embraced by many of the people who voted for the new season of mural artists, mostly because of her unique approach. Alex said she looked at some of the murals from past years and tried to come up with a distinctive perspective. “A lot of artists used apples and carrots, and their work is beautiful, but I wanted to show how the landscape can be incorporated into everyday life.” At first glance, Alex’s work is a simple landscape with a farm, silo and full moon. On closer inspection, however, it reveals that the “landscape” is actually the bed covers for a sleeping boy. Alex said she tried to tell the story in a picture of how healthy food can literally be “close to home.” While Alex is not a native Minnesotan, she has embraced the unique community of Northeast. Growing up in LA, Oakland and Portland, she shopped at co-ops and became familiar with the type of people and attitudes that tend to gravitate toward co-ops. She lives only a block from the co-op now and says that Northeast is very similar to Portland, where she lived before moving here with her boyfriend. “Minneapolis is trying to be local, like Portland; there is not a lot of corporate culture. The only thing I am not used to is the winter. I have never been around this much snow in my life.” While coming up with the image idea was pretty easy for Alex, the actual execution has proven to be more of a challenge. She did her original submission using gauche, which is similar to watercolor but allows the artist to get an opaque quality like acrylic. Trying to convey the watercolor aspect of gauche on the plywood board, according to Alex, “has been difficult but so far I think it’s going pretty well.” Welcome New Members! To protect the privacy of our members, we do not publish their names on our website. One other roadblock has been the mural’s size. While she looked at some of the other murals already up on the building, she did not realize exactly how big a 4 foot by 8 foot piece of plywood really was until she got it home. To do the painting, Alex alternates between propping the panel up in various rooms of her apartment. While she first started to sketch out the image in free hand, she quickly realized that she would need to graph it out if the large image was going to look like the image she submitted. Unlike some of the other artists, Alex has chosen to not just use standard house paint for her mural, adding to the challenge of bringing her image to life. “I wanted to use a nicer paint so the color would last a bit longer and would be a bit more vivid.” When not painting, Alex works in the grocery department at EFC. This means she is responsible for stocking everything that isn’t meat, cheese, produce or Health and Body Care (HBC). One thing that she likes about the co-op, besides the attitudes of the workers and shoppers, is that it has “given her a chance to learn about natural foods and sustainable living.” Hopefully, once her mural goes up at the co-op more people will be learning about Alex’s unique artistic abilities. Below, Alex Gomez’s completed mural for Eastside’s 4x8 Gallery. Open Streets Central Avenue Sunday, July 28 • 10:00 a.m.-4:00 p.m. EFC has joined forces with the creative team behind the Open Streets program and Central Avenue merchants to help coordinate some awesome Northeast activities for this fun event. After the first successful Minneapolis Open Streets event in 2011 on South Lyndale Avenue, Colin Harris led planning and implementation of two events in 2012: a repeat event on Lyndale Ave. S. and a new event on North Lowry Ave. Open Streets event on Lyndale Avenue, south Minneapolis. The momentum will continue to build as Minneapolis hosts four Open Streets events around the city in 2013, with help from a grant from the Partnership for a Healthier America (PHA) and Blue Cross and Blue Shield Association. Minneapolis was one of ten cities to receive the grant; the winners were chosen based on their ongoing commitment to increasing physical activity among children, health education and programming, sustainability of an existing Open Streets program, and proven community development. Want to volunteer for the events on Central Ave? Email Luna at luna@eastsidefood coop and she’ll send you the link. open daily 8–9 • 2551 central ave ne • minneapolis, mn 55418 • www.eastsidefood.coop • 612-788-0950 4 eastside food co-op news staff news Membership Means . . . What’s New in the Bulk Aisle? Member-owners at Eastside Food Co-op have benefits, rights and responsibilities. by Paul Wood, EFC Bulk Buyer, Grocery Department I don’t know how many of you got a chance to try the first batch of organic raw cashews we’ve begun carrying from Equal Exchange, but I’ve never eaten a tastier cashew! In fact, they were so delicious we sold out of them within a month. Benefits • A 5% discount on a single purchase of up to $50.00 each month • In-store members-only specials • Free subscription to Eastside Food Co-op News, mailed to your home • Free classified ad in EFC News • Discounts at Northeast businesses with whom EFC has partnerships • Check writing privileges, check cashing for $25 over the amount of purchase • Members-only rates on classes at other TCNFC co-ops • Owning a community-controlled enterprise They were grown on 80-100 year old trees on a small Fair Trade farmer co-op called Aprainores, located near San Nicholas Lempa, San Vincente, El Salvador, an area “settled by communities of demobilized FMLN guerilla, campesinos displaced by the war, returned refugees, and occasionally, groups of ex-soldiers, as part of the Land Transfer Program of the 1992 Peace Accords,” writes Phyllis Robinson in an article about the co-op on the Equal Exchange website. It’s a brand new partner Equal Exchange has begun working with and next year they plan on doubling their order, so we’ll have to wait until then to sample more of these large and unique tasting cashews growing peacefully in an area that was once a war zone. Rights and Responsibilities • Have a voice in the direction of the Cooperative by voting at annual and special meetings and by electing the board of directors. • Serve on the board of directors if elected by the membership. • Receive patronage dividends from the Co-op in profitable years. • Be an active member: shop at Eastside Food Co-op, invite and encourage friends and family to join the Co-op, keep informed by reading the newsletter, and be active in events and meetings. In the meantime we’ll be getting our organic raw cashews from Fair Trade Alliance Kerala (FTAK), located in southwestern India, the cashew growing capital of the world. Indeed cashews are FTAK’s number one export and have helped its members look forward to a brighter future now that their selling to stores like ours that provide them with a fair price. Previously the government of India was the Kerala region’s number one buyer, but when they stopped, the predictable price farmers in the region used to receive collapsed, impoverishing them so much that some began taking their own lives. Cashew nut tree farms on the Isle of Montecristo where 15 members of Aprainores live. The trees are 80–100 years old. But then farmer Tomy Mathew co-founded FTAK and in 2006 gained Fairtrade certification, thus allowing his members to receive a fair and predictable price through the Minimum Price and Premium that Fairtrade provides for the coffee, ginger, cashews, pepper, coconuts and rice they were growing for export. Now not only can they cover their costs, but have also been able to afford to diversify their plantings. Drain Cleaning Call: John Schulte 612-708-2781 www.NortheastDrainCleaning.com 4th Generation Northeast, NE Lion’s and NECP Member Leaning & Crooked Garages Repaired Handicap Accessibility Modifications New Doors & Windows Installed If you need it fixed — call us! - Ceramic & Stone Tiling - Concrete & Brick Repair - Plaster Repair - Kitchens and Baths - Attics and Basements - Patios and Decks Expert Handyman & Remodeling www.FixitorBuildit.com Some FTAK farmers grow up to 60 different crops on a single acre of land. They’ve also been able to reinvest in community development, like providing zero interest loans for livestock and crop purchases to the producer member in most need; a drinking water program that has helped 36 families; purchasing a communal pepper processing machine and weeding machines; the construction of community kitchens to prepare food for school children; the purchase of solar panels for schools to power computers; buying bicycles for kids; paying to convert 3600 farms to organic farming; and the installation of solar powered electric fencing between the forests and their farms to protect crops from animals in the wild. In other words Equal Exchange Organic Raw Cashews and elephant friendly cashews! In a gravity bin just above those elephant friendly cashews you’ll find another unique new bulk item we’ve added to the mix: Mesquite-smoked native Texas pecans from the Pecan Shop. These small pecans have a delicious bacony smoked flavor and a crunch that sits well on salads, greens, vegetables, pastas and in soups as well. David Brydon harvests his pecans from select pecan trees that grow abundantly along the thousands of miles of streams that cross central Texas; trees “that were here when Europeans arrived. Some of them are very old, although our recent droughts were very hard on them and we lost quite a few,” he explains. “These are wild trees, sustainable because they help soil-building grasses make it through our long hot droughts. They don’t require irrigating or spraying like orchard pecans. We have some natives on our 40 acre farm along the South Bosque River where we are working toward sustainable family farming.” The pecans that have been bred in modern times and grown in orchards from these original wild trees were selected for heavier production, larger nut meat, and thinner shells. The modern pecans are called ‘improved’ varieties as opposed to the original native varieties. American Indians propagated and improved these pecans, just as they did corn. The smaller natives have much thicker and tougher shells, rich taste, the highest oil content, and are wild-harvested. Mechanical shakers can be used in nice flat mowed fields, but many areas where they grow are too rough. Long poles help bring them down. Brydon says, “We like to spread tarps or old military parachutes before shaking to make it easier and quicker to consolidate the good nuts. We cure them for best flavor, then keep them refrigerated in the shell, shelling them as needed and getting them straight to you without time in a warm warehouse so that they have peak flavor and freshness.” Unlike organically grown orchard pecans, which still require organic-certified pesticides, David Brydon’s wild pecans are never sprayed or even irrigated. Once shelled, they are soaked in filtered water with some Redmond sea salt, a process that dissolves the enzyme inhibitors that are found in all nuts. Soaking also allows the nut to germinate, flooding it with extra vitamins and enzymes, thus making it more nutritious and also easier to digest. Then he smokes them at a low heat which gives them their crispy, tender and buttery taste. David and his family are the only workers at the Pecan Shop, “and our pecan work allows our whole family to stay on the farm so we can transform a formerly mono-crop chemical farm to a sustainable natural, diverse, and chemical-free farm,” adds Brydon. Whether it’s fair trade cashews or wild pecans, you’ll go nuts for these tasty bulk products. It is a winning combination: Delicious, high-quality, and grown with care and love, just for YOU! Call: Jordan McLaughlin 763-807-6928 open daily 8–9 • 2551 central ave ne • minneapolis, mn 55418 • www.eastsidefood.coop • 612-788-0950 eastside food co-op news 5 gm report ends policies Co-op Central – Living the “Blueprint for a Cooperative Decade” by Amy Fields, EFC General Manager Co-op membership means different things to different people. For some, it’s about the economic benefits. For others, it’s the open and democratic business model. And for others, it’s about the commitment to community. Some members want to interact with the co-op solely as consumers; others as employees. In every co-op, though, there are people drawn to the model because they see it as a powerful tool to change the economic realities of the world – they want to use the cooperative model to slow money down, to keep money local, and to empower local individuals to work together to address mutual needs. 2013 is a really good time to be that co-op member-owner. International. Coming off the United Nation’s International Year of the Cooperative in 2012, the International Cooperative Alliance (ICA) has published the “Blueprint for a Co-operative Decade.” The Blueprint identifies these crucial global trends: • Environmental degradation and resource depletion • An unstable financial sector • Increased inequality • A growing global governance gap • A seemingly disenfranchised younger generation • A loss of trust in political and economic organizations Because cooperatives, by their very nature, address these trends, cooperatives are positioned to be the leading form of association in the years to come. Co-ops address environmental degradation by having a triple bottom line – financial, community, environmental. Co-ops address the unstable financial sector by keeping their financial resources local. Co-ops address inequality by democratic governance and profits distributed based on patronage. Co-op address trust because the co-op’s board and management are in and of the community. The goal of the ICA is to “make far more people aware of the cooperative form of enterprise, to provide people with the tools and back-up to establish, fund and develop sustainable co-operatives, and to remove barriers that get in their way.” National. While the ICA is working to promote co-ops world-wide, the National Cooperative Grocer Association (NCGA) is working in the US to develop consumer food cooperatives and to support and enhance the supply chain for those businesses. NCGA’s advocacy agenda is focused on food and people. The NCGA is active in the Non-GMO Project and the Just Label It campaign to identify geneticengineered material in the food supply. NCGA contributed over $500,000 to mission-driven organizations that advocate for a sustainable food system, fair treatment of people, and a healthy environment. In 2012, the NCGA completed certification as a B-Corp, a new model of organization that requires rigorous standards of social and environmental performance, accountability and transparency. 75 people dug their way through a heavy 8-10 inch late snowstorm to hear Marjorie Kelly, publisher of Business Ethics magazine and author of “Owning Our Future.” Eastside was a sponsor of this event, which included a panel of local cooperatives that ranged from a private, single-owner business that is transitioning to a worker-owned collective, the Northeast Investment Cooperative, Latino Economic Development Center, working with minority market gardeners in the Hutchinson area who are joining together to provide fresh food for Twin Cities restaurants, and Cooperative Energy Futures. And in May, the City of Minneapolis hosted the Neighborhoods USA conference, with a track on the creative economy that featured a seminar in cooperatives as a community development model, and a guided tour of cooperatives in the Twin Cities, including the worker-owned Hub Bike Co-op, consumer-owned Seward grocery co-op, Wedge-owned Cooperative Partners Warehouse, Becketwood Housing Cooperative, Spire Credit Union, Northeast Investment Cooperative, and the MN Climbing Co-op. Bringing it back home to Central. And that brings us back to our home – Central Avenue in Northeast Minneapolis. Here at Eastside Food Co-op, we continue to plan for expansion – look for our Summer Ponder on expansion in August, and we continue to enjoy double-digit growth. Having Mother Earth Gardens operate our plant sale this year was great! Be sure to visit them in their new Northeast location at the corner of Stinson and Lowry. Northeast Investment Cooperative. Eastside shares our joy, with other NEIC investor-owners, that NEIC closed on its first commercial property on Friday, May 3. We purchased 2506 Central Avenue, and in a simultaneous closing, we purchased 2504 Central from Twin Cities Marine Hardware and sold it directly to Recovery Bike Shop for their new expanded home (they will be opening at 2504 sometime in July, and will vacate the premises at Eastside Food Co-op in August or September). NEIC is in active negotiations with several businesses interested in locating on Central Avenue, and the co-op continues to seek members – for more information, visit www.neic.coop. Coming up on our Avenue: Summer is always a fun time on Central Avenue, and this year is no exception. The Central Avenue parade, the second-oldest parade in Minnesota, will be held at 6:00 p.m. on Tuesday, June 18. Co-op members interested in participating in the parade should contact amy@eastsidefood.coop. And on Sunday, July 28, from 10 a.m. to 4 p.m., Central Avenue will be closed to vehicle traffic as we celebrate our first Open Streets, an event that focuses on human-powered locomotion. Eastside will have a number of festivities in our parking lot. If you aren’t already signed up for our e-mail newsletter, this summer is a great time to do so, to keep up to speed with all our events and activities. Please e-mail membership@eastsidefood.coop, and request to be put on our e-mail list. Have a great summer! Our reasons for existence. A1: Community Our community benefits from our presence. Our community consists of Coop members, non-members shoppers, employees, suppliers, investors, Central Avenue and the surrounding area and the greater co-operative community. A2: Employees Our employees are motivated to excel by receiving a living wage, benefits and advancement opportunities in a fair and respectful workplace. A3: Products and Services Our products and services sustain and satisfy our community, and are selected by giving preference to organic, fair trade, and local production. A4. Environment Our environment is minimally impacted by our presence and practices. A5: Business Our business grows and prospers and is rooted in the Rochdale Principles: • Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education, training and information • Cooperation among cooperatives • Concern for community Northeast Ride Please join us for this year’s second annual Northeast Ride on Saturday, June 22. A family-friendly ride that takes riders through the many neighborhoods of Northeast Minneapolis and showcases the countless amenities and rich history and arts that the Northeast community has to offer. The 12 mile ride includes creative stops at local parks and will conclude at Indeed Brewing’s beautiful taproom for an after party complete with fellowship and prizes. We look forward to seeing you there . . . We ride Northeast! Minnesota. Closer to home, several Minnesota Cooperatives have joined together to form Co-Minnesota, which includes cooperatives from all economic sectors working together to create and promote activities that tell the story of how cooperative enterprises build a better world. In April, open daily 8–9 • 2551 central ave ne • minneapolis, mn 55418 • www.eastsidefood.coop • 612-788-0950 Organized by Northeast CDC. More info at www. northeastride.org 6 eastside food co-op news Farm Outreach Veriditas Botanicals by James Mossak, EFC Farm Outreach Coordinator Are you curious about where our products come from? Would you like to know more about the local producers who supply food and other goods to the Eastside Food Co-op? Well here is your chance! As a part of our farm outreach program, we will be publishing an article each newsletter highlighting a different local farmer or producer. In this article we will be looking at Veriditas Botanicals, a unique company that makes and blends their own essential oils. Veriditas is located in Edina, Minnesota, and is owned by Melissa Farris who has been studying herbalism and medical aromatherapy here and abroad for over 18 years. She was the first to bring bulk tinctures to the Twin Cities in 1996 and since then has started Veriditas, a company which makes and blends essential oils and hydrosols. Above, Melissa Ferris in the lavender fields. Right, Lavender fields in Provence, France. Photos courtesy of Veriditas Botanicals. Veriditas only buys and sells to independent cooperatives that meet their high standards and they are the only essential oil company in the U.S. which is 100% organic. 70% of the oils they use are sourced from a cooperative of farmers located mostly in France, whom Melissa has been working with for over 10 years. The farmers grow their plants according to high organic pharmaceutical standards, because the essential oils in France are prescribed by medical doctors and regulated so the plants have to be of the highest and purest quality. The rest of the oils Veriditas sources are from independent distillers she has known over the years which also meet high organic standards. All of the essential oils that Veriditas uses are 100% organic and are Ecocert certified, which demands from the company the most serious and respectful attitude towards the consumers, the products, and the environment from an ideological point of view. Therapeutic-grade essential oils and essential oil blends can be used to treat many conditions. Lavender oil can help to treat burns, sunburns, cuts, scrapes, insect bites, acne, stress, and more. Veriditas also mixes their own essential oil blends used to help with a variety of ailments such as eczema, headaches, mental focus, sinus congestion, immune system booster, deodorants, sleep aids, and much more. They also make a line of hydrosols which are a plant infused water bi-product of essential oils. Hydrosols contain the water-soluble elements of a plant and are milder than essential oils. Hydrosols also have a wide variety of health benefits as well. Visit their display in the HBC aisle to sample all of the different essential oils and hydrosols we carry from Veriditas. They most likely will end up being an essential part of your self health care. Veriditas really cares about the quality of their essential oils and hydrosols and hold themselves to high standards, which reflect in their great products. Stop by the HBC aisle to sample their products and take some home with you, they will make your house smell nice, keep you healthier and even lift your mood! Transform your life through Meditation in the 6,000 year old Himalayan Tradition Embracing every chance to share a sunrise. Progressive Series Meditation classes start every 6 weeks Drop-in Guided Meditations every Thursday at 7pm WHAT’sal essentiU? to YO Register Online at www.TheMeditationCenter.org 631 University Ave NE Minneapolis, MN 55413 612.379.2386 WHY OMEGA-3s WHY NORDIC NATUR ALS Exceptionally Pure Award-Winning Taste Essentials for an Extraordinary Life™ | 800.662.2544 | nordicnaturals.com * These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. ly Ju Proven Safe and Effective 25 Sele ct Support Focus and Concentration* Na rdic tural No s 3 rd— oducts pr Support Brain and Eye Function* Meditation Hatha Yoga Philosophy Thursday Sampler Programs Bookstore th July 30 thai rice & noodles happy hour 4:00-6:00 mon-fri daily lunch & curry specials located at Central & Lowry Avenue in NE Minneapolis mon-thur 11:00-9:00, fri-sat 11:00-10:00, sun closed www.senyai-senlek.com 612-781-3046 open daily 8–9 • 2551 central ave ne • minneapolis, mn 55418 • www.eastsidefood.coop • 612-788-0950 eastside food co-op news 7 you are what you eat Grilling—Everything you wanted to know about charcoal, but were afraid to ask… by John Lacaraia, EFC Front End Manager Ahhh . . . it’s warm outside, the grass is greening, the birds are singing, and it’s time to get serious about grilling again. Last summer I wrote a blog hosted on Eastside’s website called Cooking Outdoors Mondays. You can find my previous blog posts by going to www.eastsidefood.coop and hovering over the Resources heading at the top of the page. From there you can access the co-ops blog tab. As the summer began to fade and my life as a Dad of a six-month old began to ramp up, I let my weekly posts fall to the wayside. Now that spring is upon us I’m ready to refocus on one of my favorite things to do, cooking outdoors. As a way to reinvigorate my passion for cooking outdoors I thought that I would share an excerpt from one of my previous posts that covers an extremely important topic. The question is...drumroll,... “Do I use charcoal briquettes, or do I spend a little more money on lump charcoal?” For all the gas grillers out there, I’m sorry, I don’t do the gas grill. It’s not to say that you can’t make some delicious food on a gas grill, and it’s not to say that gas grills don’t have advantages like instant ignition, variable temperature control, and easy clean up, but where’s the fun and sense of adventure. I want to play with fire. I want to feel the encompassing heat that gently caresses your face when you spread the coals out for the first time. I want to tempt fate and almost lose that chicken wing, vegetable skewer, pineapple ring, you name it, to the fire gods living in my grill. There’s something about cooking over wood that makes cooking outdoors, cooking outdoors for me. This brings us back to our question. The answer is, absolutely, spend the extra money and buy lump charcoal. The key is contained in my ramblings about gas grills. I said, “There’s something about cooking over wood,” and you’re really only cooking over wood when you cook over lump charcoal. You see, traditional briquettes have wood in them, but there are many other added ingredients since briquettes are an “engineered” product. Multiple sources that I found on the web claim that the industry leading briquettes are a combination of wood char, mineral char, mineral carbon, limestone, starch, borax, sodium nitrate, and sawdust. The wood char is a combination of left over products from wood and paper production. It includes things like smaller branches and bark. These chunks of wood are burned in an oxygen controlled environment to produce charcoal. Charcoal is close to pure carbon. The mineral char and mineral carbon are both forms of coal that have been cooked in a low oxygen environment to, again, make almost pure carbon. These three ingredients are the source of the heat. Limestone is added so that the briquette has the pretty white coating of ash as it burns. Starch holds the briquette together. The borax is used to help the briquettes release from the mold that they are formed in. Finally, the sodium nitrate and sawdust are used as ignition aids. On the other hand is the ingredient list for lump charcoal. It’s not what you find on this list, but what you don’t find. There is no coal, no fillers, and no chemicals. Lump charcoal is made from the same left over products from wood and paper production as briquettes. However, charcoal is the only ingredient in lump charcoal. At Eastside, we currently have Woodstock All-Natural Lump Hardwood Charcoal. According to their website, they use oak acquired via tree pruning and forest thinning. I like that their packaging is a biodegradable bag that you can easily reuse for lawn clippings or other yard waste and that also meets the requirements for curbside pick-up. I think that the real kicker for me in this debate is located in the official Q&A section of the leading briquette maker. To the question of, “Can you use this product as compost or fertilizer?” they reply, “No...briquettes contain ingredients other than charcoal to make them efficient cooking fuels.” I take the time to make sure that the food that I buy only has the ingredients that I want. I hold these same high standards for my charcoal since so much of the flavor profile of my food comes from my fuel. John’s pyromaniacal tendencies truly show up in his photos: coals in the can, above right; and glowing charcoal beneath the grill, above. Mindfulness Classes and Retreats Mindfulness-Based Stress Reduction (MBSR) Eight-week classes for the general public Begin January, March, June, and September Offered in Minneapolis & St. Paul Please call for a brochure Compassionate Ocean Dharma Center (612) 825-7658 • www.oceandharma.org In case you have never used lump charcoal, there are a few things that you should be aware of. Lump charcoal burns hotter than briquettes, but it doesn’t burn as long. I think that making the switch from briquettes to lump charcoal is similar to making the switch from an electric stove top to a gas range. The techniques are all the same, but you have to adjust your methods. The hotter burn allows you to perfectly sear larger cuts of meat or really crank hotdogs and hamburgers off of the grill during a party. The shorter burn time is easily mitigated since you can add more lump charcoal as needed. Lump charcoal lights easily and reaches maximum temperature quickly. Speaking of lighting charcoal, never, and I really do mean this, use lighter fluid. Invest in a relatively inexpensive charcoal chimney. The chimney will allow you to light your charcoal with newspaper. Charcoal chimneys have a false bottom about 1/3rd of the way up the cylinder. By wadding up two pages of newspaper and placing them in the bottom section of the chimney you are able to put charcoal, either Training in Minnesota lump Psychoanalytic or briquettes, on top of the false bottom. Once you have the newspaper and charcoal in place, start the newspaper on fire and within 10 to 15 minutes you will have perfect, hot coals. It is recommended that The Minnesota Psychoanalytic Institute you do not use a chimney onPsychoanalytic concrete since the extreme heat can cause damage. Instead, just place the (Sponsored by the American Association) chimney right in your grill to light. is accepting applications for training which will begin September 2007 I hope that you will join meClinical on Stimulating my cooking outdoors adventures over the coming months. In the meantime, • Intellectually Deepen Your Skills... Useful get onEnergize out there•andClinically do some cooking outdoors of your own. Your Career and Self • Personally Enriching For information: Call Joan Lentz, Ph.D., (612) 339-0270 www.mpsi.info The Minnesota Psychoanalytic Society is offering: · Monthly Seminars · Psychotherapy Training open daily 8–9 • 2551 central ave ne • minneapolis, mn 55418 • www.eastsidefood.coop • 612-788-0950 Charge into Action! · Clinical Consultation Groups Support MPA by Accepting Credit Cards. ThSkills…Energize rough May 2007Your Career and Self Deepen Your Clinical 8 eastside food co-op news big picture: letter from st. peter, minnesota What “Value” Should We Expect From Our Food . . . and Our Soil? by Ryan Batalden, St. Peter, MN My wife and I are members of our food co-op (St. Peter!) for many reasons that we value. We value local food for all of its greatness. It is fresh. It hasn’t travelled very far to get to our mouths. It also creates jobs for our local area. And I trust farmers I can visit and meet, to see how they farm. Many of them employ farming practices which improve their soils, such as cover crops and green manures. They also value the things on their farm that don’t have direct monetary value, like bees, bugs, wildlife and wild plants. We value the co-op employees – they are people who care about and strongly believe in what they do. And they are helpful and knowledgeable. We value the wholesome, nutrient dense food we can buy at our co-op. We even sell some of our farm products to our co-op. Many of us co-op members, at least here in the Midwest, are no more than a generation or two removed from the ‘family farm’. In fact, a lot of us own or may someday inherit farmland. Or we know someone who may. Agricultural land prices in the Midwest are extremely high. In fact, they are too high for the vast majority of beginning farmers and established family farms. The same goes for rental rates. In addition, most leases are only for one or two years, and allow little stability for a farmer to plan for the long-term. I believe we should expect the same ‘value’ from our land and soil that we receive from our food co-op. The value we receive from our co-op only begins with pricing. It includes many other values, like I mentioned earlier. We value local food. We value healthy soil. We value bugs and bees and trees and even dandelions! If you are one of those fortunate people who have or someday will have control over farmland, please consider the great responsibility that you have. Consider the ‘value’ that you want from that soil. Consider where you want your food to come from, and what you want to be in it, or not in it. There are two major reasons that my wife and I are able to farm full-time to support ourselves, with no work off of the farm. One – the support of our families. Two – there are two landowners that took it upon themselves to draw greater value from their land. I was able to connect with both of them, and offer them value that only began with financial value. And they gave me long term leases. In return, I am able to care for their land as if it was my own, because I know I will be its steward for many, many years to come. The value that my landowners receive includes healthy soils, cover crops, green manures, bee habitats, local food production and an improved local economy. There are so, so many beginning and experienced farmers who would love to be good stewards of your land. There are many examples of creative, unique ways to accomplish this. And there are organizations and non-profits that can help you figure it all out and find your farmer. The two I recommend starting with are The Land Stewardship Project and the Midwest Organic and Sustainable Education Service. They would love to help you get the value you want from your beautiful, lifesustaining soil. Ryan Batalden, along with his wife, Tiffany, and their three young children, live and farm near Lamberton, MN. They are proud members of the St. Peter Food Co-op. They love to cook food raised by themselves and their neighbors, and they love to watch their kids play in the barn. Eat Local Farm Tour 2013 Get Connected to Minnesota Farmers the Old Fashioned Way: In-Person “When you drive by a field of corn or soybeans, you don’t get the connection with the vegetables, the chickens and the eggs and so on,” says Rae Rusnak, owner of L&R Poultry and Produce in Kenyon, Minnesota. “However, on the Twin Cities food co-ops’ Eat Local Farm Tour, you do. You need to have a personal experience with something before you really put some ownership and connectivity to it, realizing that it is something important that is worth having and worth preserving.” Through the third annual Eat Local Farm Tour on Saturday, July 20, 2013, the Twin Cities food co-ops restore this face-to-face connection by providing their members and the general public with an easy opportunity to meet eighteen diverse Minnesota farmers. This experience teaches attendees first-hand about sustainable and organic agriculture. The eleven food co-ops sponsoring this year’s tour are Eastside Food Co-op, Harvest Moon Co-op, Just Food Co-op, Lakewinds Natural Foods, Linden Hills Co-op, Mississippi Market Natural Foods Co-op, River Market Community Co-op, Seward Community Co-op, St. Peter Food Co-op, The Wedge and Valley Natural Foods. Visit Rusnak at L&R Poultry and Produce and you will have the chance to see freerange boiler chickens and laying hens and perhaps even get the chance to pick an egg. Stroll further to tour five acres of vegetable gardens and make sure to visit the turkeys on the other end. Don’t forget to linger through the maple syrup woods and then end your day with a picnic lunch in the shade. This is just the beginning of the farm adventure you can have on July 20. From poultry, dairy, beef, bee and vegetable farming, whether it be on a small or large scale, the exploration opportunities are endless. The other farms in the tour include Chankaska Creek Ranch & Winery, Growing Lots Urban Farm, Riverbend Farm, Stone’s Throw Urban Farm, The Beez Kneez Bicycle Delivered Honey and 10th Street Farm and Market, Big River Farms, Cedar Summit, East Henderson Farm, Gardens of Eagan, Kohnert Farm Organics, Living Land Farm, Simple Harvest Organics, Thousand Hills Cattle Company and the Women’s Environmental Institute. All tours are self-guided and the hours of operation differ from farm to farm. Look for free detailed 2013 Eat Local Farm Tour guidebooks complete with maps, suggested geographic routes, hours and tour activities at all participating co-op locations June 1 or visit www.facebook.com/EatLocalFarmTour.coop Chickens scratch and goats play at East Henderson Farm. Photos by Crystal Liepa. open daily 8–9 • 2551 central ave ne • minneapolis, mn 55418 • www.eastsidefood.coop • 612-788-0950 eastside food co-op news 9 Where Does Your Food Come From? Just Shake! – Carrageenan Is a Food Additive You Can Live Without by Bobbie Fredsall, EFC Member Carrageenan is a food additive derived from red seaweed. It has been added to food products for decades, both in the United States and abroad. During that time it has been listed on the FDA’s GRAS list — those additives that are generally regarded as safe. Carrageenan is added to many dairy products and dairy alternatives as well as salad dressings, processed meats, chocolate, infant formulas, beer, and some nonfood items such as toothpastes and supplements. It is added to non-fat or low-fat items as a substitute for fat. It is used as a stabilizer for beverages that separate. It is used in meats and chicken as a binder or tenderizer. Is carrageenan safe? Since 1969, scientists have raised concerns about the safety of carrageenan. Recently, with the approval for carrageenan’s use in organic foods by the National Organic Standards Board, the issue of its safety has become more prominent. The Cornucopia Institute produced an extensive study of carrageenan in March of this year, called “Carrageenan: How a “Natural” Food Additive is Making Us Sick.” This report is the primary source for this article. The Cornucopia Institute provides a website with many useful reports on groups of foods and issues involving organic agriculture. It states that the Cornucopia Institute “is engaged in research and educational activities supporting the ecological principles and economic wisdom underlying sustainable and organic agriculture.” See www.cornucopia.com. Carrageenan is extracted from specific seaweeds, called red seaweed. When the seaweeds are processed with alkali, the result is “food-grade” carrageenan that is used as an additive. When the seaweed is processed with acid the result is “degraded carrageenan.” Degraded carrageenan is a potent inflammatory agent. When scientists want to test anti-inflammation drugs, they use degraded carrageenan to induce inflammation in laboratory animals. While degraded carrageenan is not used in food, scientists have raised concerns for decades that food-grade carrageenan may also cause harm. There have been concerns of contamination of food-grade carrageenan with degraded carrageenan. Also some scientists have been concerned that the foodgrade carrageenan could become degraded in the acid environment of the stomach. Solar Energy Systems Residential • Commercial Earlier research, done on animals, linked food-grade carrageenan to gastrointestinal disease in laboratory animals. More recent publicly funded, peer-reviewed research has used human cell cultures to identify the biological mechanisms by which carrageenan causes inflammation, thus having more credibility in answering the question of whether it is safe for us to consume. Inflammation is a serious concern for our health. Also, some individuals react more intensely to consumption of carrageenan with gastrointestinal discomfort or disease. There are reports from several people whose symptoms disappeared when they stopped consuming products containing carrageenan. Why is carrageenan allowed in organic food? The National Organic Standards Board (NOSB) is a citizen panel that determines which non-organic ingredients can be used in organic foods. It first approved carrageenan in the early 1990s. In May 2012 it had to consider the question of carrageenan as an additive in organic food again. By law, approval of additives must be repeated at regular intervals to allow for consideration of more current research and information. The Cornucopia Institute had representatives at the meeting with copious documentation of the health dangers of carrageenan. Despite the documentation, the representatives of the food industry and members employed by Whole Foods Market and Organic Valley voted to reapprove carrageenan for use in organic foods, providing the votes needed for approval. Some organic processors such as Straus Family Creamery and Tofu Shop Specialty Foods and many small-scale family-owned dairies have always offered foods without carrageenan, including chocolate milk and chocolate soymilk. Some organic companies that have used carrageenan in the past were persuaded by the scientific evidence to remove it from their products. These include Eden Foods, Kalona Supernaturals, Nature by Nature, and Clover Stornetta. This also includes Stoneyfield Farms, 85% owned by the multinational corporation Group Danone. Holdouts include Dean Foods, the $12 billion dairy conglomerate and its White Wave affiliate, which own the Horizon Organic and Silk brands. Also holding out is the Hain Celestial Group, which owns Westsoy, Soy Dream, and Rice/Cocunut Dream, and J.M. Smucker who owns Knudsen and Santa Cruz juices. Even Organic Valley, a farmer owned dairy co-operative, lobbied to keep carrageenan on the organic list. How should you respond to the evidence of harmful affects of carrageenan? The Berkley Wellness site (associated with the University of California, Berkeley) in response to a question, noted that in 2007 the Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives advised against the use of carrageenan in infant formula. It is now banned in infant formula in Europe, but not the United States. The Berkeley Wellness response did call for more human studies. It suggested that it probably was not necessary to avoid carrageenan, but if you want to be cautious, check the ingredient list. The response pointed out that carrageenan is often found in processed foods that aren’t particularly healthful anyway. Alternative thickening agents exist that are considered safe – including guar, locust bean, and xanthan gums. What to do? Sundial Solar sundialsolarenergy.com 612-926-8506 My take is that probably the best course of action is to avoid carrageenan most of the time, especially in infant formula and anything you are providing for small children, elderly, or ill individuals, and especially those with gastrointestinal concerns. The only item containing carrageenan I found in my kitchen was a can of evaporated milk bought to make a pumpkin pie, and I wasn’t consciously trying to avoid carrageenan. However there are plenty of products at the Eastside Food Co-op that do contain carrageenan. I found quite a few in the dairy case, the ice cream/frozen yogurt case, and among non-dairy alternatives. I was a little surprised to find it in Ben & Jerry’s and So-Delicious products in the frozen food case. I have purchased these occasionally. The Silk creamer products all contain carrageenan, as do many chocolate or flavored milk products. I found one chocolate milk brand that didn’t contain carrageenan — the label said to shake well. And that is what I do with the Eden soy milk I buy. A small amount of additional exercise every morning shaking the soymilk container can’t hurt. Eastside’s policy is to not position itself in the role of the “food police.” There are plenty of products in food co-ops that aren’t particularly healthful, but we memberowners want to buy them anyway. That includes me. It is up to us to read the labels. If enough of us decide to reject a product, it will probably disappear from the shelves. As member-owners, we can also request alternative versions of products we like that don’t contain carrageenan, if they exist and are not available at Eastside. You can also contact the producer and complain. Know what is in your food! open daily 8–9 • 2551 central ave ne • minneapolis, mn 55418 • www.eastsidefood.coop • 612-788-0950 10 eastside food co-op news Save Cedar Summit Farm! continued from page 1 If you haven’t tasted the Cedar Summit dairy products because you were put off by the higher prices, I hope you can see how many, many factors go into the products on the shelf, from the family, the cows, the farm, to the packaging. I’m happy to pay a little more for these many, many advantages. Butterscotch Pudding, adapted from Make the Bread, Buy the Butter by Jennifer Reese 2 1/4 cups Cedar Summit milk 3/4 cup Cedar Summit heavy cream 4 large egg yolks 3/4 cup dark brown sugar, packed 1/4 cup cornstarch 1/2 teaspoon kosher salt 2 Tablespoons unsalted butter, cut into bits 1 Tablespoon vanilla extract Optional: 1 Tablespoon Scotch 1. In a medium saucepan, bring the milk to a boil. Remove from the heat. 2. Meanwhile, in a large bowl, whisk together the cream, egg yolks, sugar, cornstarch, and salt until well blended. 3. Pour a splash of hot milk into the egg yolk mixture, whisking constantly. Gradually whisk in the remainder of the milk. 4. Pour the mixture back into the pot and cook over medium heat, whisking constantly, until it begins to thicken, 3 or 4 minutes. Do not let it boil. 5. Remove from the heat and whisk in the butter, vanilla, and optional Scotch. 6. Transfer to glass container, cover and chill for at least 4 hours until firm and cold. Butterscotch pudding made with Cedar Summit milk and heavy cream. Photo by Kristin Boldon. Makes 3-1/2 cups. I won’t presume to judge your serving size if you don’t judge mine. For vanilla pudding, use granulated sugar instead of dark brown and omit the Scotch. Whipped Cream from Make the Bread, Buy the Butter by Jennifer Reese 1 cup very cold heavy cream 2 tablespoons sugar 1/2 teaspoon vanilla extract, optional Pour the cream and sugar into a large bowl* and beat until soft peaks form. If you want to use vanilla, add it after peaks have formed. Serve immediately. Makes 1-3/4 cups. To store any leftover whipped cream, add a bit of sour cream or creme fraiche. *Cold bowl and beaters = faster whipped cream. I keep my beaters in the freezer, and chill the metal bowl by filling it with ice water for one minute, draining and drying it, then adding the cold cream and beating with the chilled beaters. open daily 8–9 • 2551 central ave ne • minneapolis, mn 55418 • www.eastsidefood.coop • 612-788-0950 eastside food co-op news 11 the hive eastside food co-op member classifieds READING THERAPIST /TUTOR Certified Orton-Gillingham instructor. 612-770-2103 or word.detective@visi.com EMILY ISABELLA ILLUSTRATION AND DESIGN Specializing in design for the young at heart. Shop online for note cards, tea towels, wallpaper and affordable art prints! Also available for projects. www.emilyisabella.com Anamchara Healing Arts – Donna Eden’s Energy Medicine for complete wellness, vitality and happiness. Certified Practitioner offering private sessions and classes. 612.242.5538. www.anamcharaenergy.com Thieves Household Cleaner Clean everything in your house safely. Great smell, amazing health benefits. Contact Ginny at 612-251-2735 or riverannex@earthlink.net Writing Circles forming in Northeast. Process oriented. For older teens/young adults who like dark fiction. For more information contact Jeanne at circles.classes@me.com or 612-387-7632 THE MEDITATION CENTER Transform your life through meditation of the Himalayan Yoga Tradition 631 University Ave NE 612-379-2386 Awareness-based Yoga and Meditation Practice www.themeditationcenter.org Need a Tutor? Licensed Special Education teacher available to tutor in reading, writing, math, social skills, etc. Certified Wilson Reading Program instructor, 10 years of experience. $20 an hour. stacyemacblane@yahoo.com Muse Remodeling LLC “Let your home be our inspiration” Roofing, Siding,Windows, Gutters, Basements, Kitchens, Baths, Handicap accessibility, Storm damage restoration, and More! Call Jordan: 763.807.6928 MuseRemodeling@gmail.com Drain Cleaning & Expert Handyman Services Call: John Schulte 612-708-2781 www.NortheastDrainCleaning. com www.FixitorBuildit.com STELLPFLUG LAW OFFICE Affordable Criminal Defense— All State Courts—All Crimes prosecuted in Adult Court Luke Stellpflug 651-439-0822 Stellpflug.Law@gmail.com DUNNWALD & PETERSON, P.A. Strong Advocates - Experienced Trial Lawyers. Sonja Peterson – Employment & Human Rights. Tom Dunnwald – Criminal Defense, Zoning & Land Use. 205 Garland Building, 201 E. Hennepin Ave., Minneapolis, MN 55414 Minneapolis Civil Rights Attorneys 612-347-0043 www.dunnpete.com Photographer. Award-winning photojournalist Brie Cohen is available for all your photography needs. See her work and find out more at www.BrieCohen.com. ACTIVE & PAIN FREE LIVING. Anna Evans, Postural Healing, LLC. A natural way to eliminate back, neck and joint pain and to increase function and overall health. 612-282-7707, www.posturalhealing.com. NE Community Acupuncture. $15-40 sliding fee scale. Affordable and effective Acupuncture in NE Mpls Arts District. 612-399-6322 (NECA) necommunityacupuncture.com. info@necommunityacupuncture. com. Noah Frohlich L.Ac. Deborah Owen L.Ac. Andrea Danti L.Ac. NE Community Chiropractic. Helping you get well and stay well. Dr. Hanson. 612-331-1417. drhanson@necommunitychiro.com. Brickmania hosts a free, familyfriendly LEGO display on the first Thursday (5-8pm) & second Saturday (10am-4pm) of each month. We’re on 18th Ave NE between Jackson & Central. More at brickmaniatoys.com/open-house NORTHEAST TIME BANK A nonprofit neighborhood skills exchange for people who live/work in NE Mpls and nearby areas. We’re on FB, Meetup.com,Twitter. Join us! Info at netimebank@gmail.com. Hello gardeners. Need space to grow your veggies this summer? Alley Cat Community Garden in Columbia Park neighborhood has open plots for the 2013 season. Contact mamadiscobravo@gmail.com Elim Preschool. 685 13th Ave NE, Mpls, 612.789.1063 www.elimpreschool.org We are a multi-cultural school that does not discriminate. Donald Berger announces the release of his first novel, Linada’s Quest. He will speak about his publishing journey called, “Never too Late” Friday, June 28 @ 7:00 p.m. Attend: realize your own dream . . . FREE CLASSIFIED AD! Let the Eastside community know about your business, sale item or special event. Free to any member of the Eastside Food Co-op. Please see the publication notice on page 2 for ad deadline. Email amy@eastsidefood.coop to complete your classified ad submission. THERMOGRAPHY offers safe breast screening using Digital Infrared Thermal Imaging.This technology can detect breast issues 7-10 years before a mammogram. Picture of Health Thermography. 6420 W. Lake Street, Ste. C, St. Louis Park, MN. 952926-2511 www.picturemyhealth.com MAssage and Healing by Mary and Friends welcomes Ginny Sutton and Lotus Life Bodyworks to their wellness center at 2848 Johnson St NE. Lotus Life offers Thai Yoga Bodywork and Raindrop Technique.To schedule an appointment call 612-251-2735 or email lotuslife4u@earthlink.net. For more info visit the website at www.massageandhealingbymary.com My name is DJ Karma and I have been Deejaying in the Twin Cities for the last five years. I’m available for any occasions and I can play any genre. 612-570-0890 Whispers of Wisdom Spiritual Coaching. What are your deep questions? Spiritual direction is a safe place to ask your spiritual questions, to ponder life’s mystery, to talk to another person about your faith concerns.To set up your free first session, contact Julie Bonde, certified spiritual director, at whispers@ wow-ink.com, 612-789-6031 WILLS,TRUSTS, ELDER LAW, REAL ESTATE, PROBATE. Houk Kantke Toftness Kelly, PLLC. Attorneys in Roseville, free parking, (651) 633-2516, www.hktklaw.com. Your business doesn’t fit into a template.Why should its image? Graphic design, original and commission art, oddball projects. BrainBox Art and Design. Free consultations and chats. www.brainboxartanddesign.com. Rent One-BR Upper; quiet, smoke-free, owner-occupied fourplex, garden space avail, near NE Park. $650/mo includes utilities. Avail June 1. rentandlivene@gmail.com 612-788-0303. Help with Spring Cleaning, Organizing, Downsizing, Moving; also Yard Work, Odd Jobs. Background screened; references available.Very reasonable rates; discounts for NE locations, seniors. Downsizing (& housekeeping) Adepts: 612-788-0303, lyneg.dha@gmail.com. From the Heart therapeutic massage and Hatha Yoga Instruction in Himalayan tradition. Over 15 years experience. Healing, pain reduction, relaxation, spiritual renewal 612-770-4587, barbrabloy@yahoo.com. open daily 8–9 • 2551 central ave ne • minneapolis, mn 55418 • www.eastsidefood.coop • 612-788-0950 or 612-843-5409 Class size limited to 20 participants At Eastside Food Co-op in the Granite Studio Demo with tastings and a take home class packet with cooking tips and recipes. luna@eastsidefood.coop of climate change, Sun Come Up follows the relocation of the Carteret Islanders, a community living on a remote island chain in the South Pacific Ocean, and now, some of the world’s first environmental refugees. When climate change threatens their survival, the islanders face a painful decision. They must leave their ancestral land in search of a new place to call home. Provokes discussion about climate change, displacement, and the rights of vulnerable communities around the globe. Co-op Cooking Class Gluten free for beginners Join Chef Kate Moore for a fun and empowering class where we will go over some of her favorite gluten free recipes! With a focus on seasonal produce and flexibility, Chef Kate will have you feeling like the boss of your gluten free kitchen in no time! Wednesday, June 26 • 6-7:30 p.m. Free - RSVP required - Special Movie Screening with CoMinnesota— We the Owners: Employees Expanding the American Dream Thursday, July 18 • 7-9 p.m. At Eastside Food Co-op in the Granite Studio All Welcome + refreshments What does it mean to be an owner? In We the Owners: Employees Expanding the American Dream, employee owners from New Belgium Brewing, Namasté Solar and DPR Construction answer this important question. eastsidefood.coop Northeast Network— River Update (Specifics TBD) Thursday, July 11 • 7:30–8:45 a.m. All Welcome - complimentary coffee, muffins and fruit At Eastside Food Co-op in the Granite Studio Please RSVP - nenetwork@ yogaoncentral@gmail.com Call 612-259-7402 or email www.facebook.com/ girasoleyogaevents Namaste in Northeast Summer yoga in the parks! Sundays in July 11:30 a.m.-12:30 pm Free July 14th – Audubon Park July 21st - Marshall Terrace Park July 28th – Dickmann Park Sponsored by Girasol Yoga and EFC For more info visit July 2013 luna@eastsidefood.coop or 612-843-5409 Class size limited to 20 participants At Eastside Food Co-op in the Granite Studio Demo with tastings and a take home class packet with cooking tips and recipes. Open Streets Central Ave. Sunday, July 28 • 10:00 a.m.-4:00 p.m. For more details see article on page 3 of this issue. The film follows as decisions are made on founding the company, expansion, succession, recruitment, and layoffs. “If everybody feels that sense of pride and responsibility, we can change the world and do great things.” —~ Doug Woods, co-founder of DPR Construction Eat Local Farm Tour Saturday, July 20 For more details, see article on page 8 of this issue. Co-op Cooking Class — CSA Challenge! Chef Kate Moore will put herself in your shoes for an evening of “edutainment” where she will take a CSA box and make three tasty dishes from the contents! This class will be full of helpful tips and tricks and will showcase how we can use herbs and spices to “direct” your dishes! Wednesday, July 24 • 6-7:30 p.m. Free - RSVP required - ❤ your co-op! Ice cream in aisle 6 . . . Co-op Movie Night— Sun Come Up Thursday, June 20 • 7-9 p.m. At Eastside Food Co-op in the Granite Studio All Welcome + refreshments An Oscar-nominated film that shows the human face eastsidefood.coop Northeast Network: Bridging the Digital Divide Elise Ebhart, City of Mpls. Information Technology Nancy Pryzmus, Logan Park Neighborhood Association, Thursday, June 13 • 7:30–8:45 a.m. All Welcome - complementary coffee, muffins and fruit At Eastside Food Co-op in the Granite Studio Please RSVP - nenetwork@ yogaoncentral@gmail.com Call 612-259-7402 or email www.facebook.com/ girasoleyogaevents Namaste in Northeast— Summer yoga in the parks! Sundays in June • 11:30 a.m. - 12:30 p.m. Free June 2nd – Beltrami Park June 9th – Bottineau Park June 16th - Jackson Square Park June 23rd - Logan Park June 30th - Columbia Park Sponsored by Girasol Yoga and EFC For more info visit June 2013 events calendar Florence and Dave Minar. Photo courtesy of Cedar Summit Farm. Photo by EFC member Shirley K. Doyle In this issue: Cedar Summit Farm Eat Local Farm Tour Playing with Fire (Grilling) Eastside’s New Ends Policy and much more . . . an official publication of the eastside food cooperative volume fifteen, number three june / july 2013 eastside food co-op news presorted standard u.s. postage paid twin cities, MN permit # 30139 Time-Dated Material Eastside Food Cooperative 2551 Central Avenue Northeast Minneapolis, MN 55418