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!
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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
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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.
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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
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I hope that
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open daily 8–9 • 2551 central ave ne • minneapolis, mn 55418 • www.eastsidefood.coop • 612-788-0950
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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.
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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.
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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