APRIL + MAY 2013


Everyone Welcome

Inside the Heart of

the Beast

12 th Annual CSA Fair

Mother's Day

Fun in the Sun


Seward Co-op will sustain a healthy

community that has

• Equitable economic relationships

• Positive environmental impacts

• Inclusive, socially responsible


Board of Directors

Greg Gustafson

David Hoffman-Dachelet

Leah Janus

Madeline Kastler

Allison Meyer

Dan Nordley

Joe Riemann

Mary Alice Smalls

Angie Vasquez

General Manager Sean Doyle

Editor Allison Meyer,


Original Design Spunk Design

Production Philip Fuller

Marketing Manager Tom Vogel

Proofreading Sid Korpi,

Proof Positive

Sprout! is published bimonthly for the

member-owners of Seward Co-op.

Ads printed in this publication are not

necessarily endorsed by Seward Co-op.

Readers are advised the food, nutrition

and health information presented

in these pages is for informational

purposes only; consult your healthcare

practitioner for medical advice.

Board Meetings

Member-owners are welcome to

attend board meetings, usually held

the last Tuesday of the month, 6:15

p.m., at Seward Co-op. Email the board

at board@seward.coop to let them

know you will be attending or to share

your thoughts about the co-op.

All rights reserved. No part of this

newsletter may be used or reproduced

in any form or by any means without

prior written permission of the editor.

Hours of Operation

Open 8 a.m. to 10 p.m. daily

(612) 338-2465

International Cooperative Principles

Voluntary & Open Membership

Democratic Member Control

Member Economic Participation

Autonomy & Independence

Education, Training, & Information

Cooperation Among Cooperatives

Concern For Community

Sprout! Printing policies

This issue of Sprout! is printed on

FSC-certified paper, with at least 30%

post-consumer content. The dyes

are water-based and non-toxic. We

encourage you to recycle this paper.

You can always opt out of receiving the

paper version of Sprout! by contacting

bspitzer@seward.coop. Find Sprout! at



© 2013 Seward Co-op Grocery & Deli.

As we put away our snow shovels and get out

gardening tools, we look forward to some of

the welcome signs of spring. One such sign

for the past 12 years has been Seward Co-op’s

Community-Supported Agriculture (CSA) Fair.

What began as a few tables set up in our old

store at 2111 E. Franklin Ave. has grown into one

of our most important events of the year, with

dozens of farmers and hundreds of attendees.

On Saturday, April 13, we will again raise a tent

in our parking lot and host area farmers who will

be on hand to tell you about the bounty they

wish to share. By choosing to purchase a CSA

share, we not only help support our region’s

agricultural sustainability, but we also gain greater

understanding about the challenges that face our

farmer friends, both urban and rural. We hope

you join us, rain or shine, and meet a few of the

people who grow the food we enjoy.

A few weeks later, on May 5, we invite you to stop

by the co-op to pick up a snack on your way to

the annual MayDay festivities in Powderhorn Park,

put on by In the Heart of the Beast Puppet and

Mask Theatre (HOBT). This is another welcome

sign of spring. Seward Co-op is again a MayDay

sponsor, and we have long been involved in

this unique South Minneapolis event. In this

issue of “Sprout!” we look back on the history of

MayDay and its importance to our community.

As April’s SEED recipient, HOBT will benefit

from the collective goodwill of co-op shoppers

who round up at the register. This is a great

opportunity to contribute to the preservation of

a vital neighborhood event. As HOBT says on

their website, MayDay is a time when “everybody


Sean Doyle

General Manager

All through the long winter, I dream of

my garden. On the first day of spring, I

dig my fingers deep into the soft earth.

I can feel its energy, and my spirits soar.

— Helen Hayes

greets neighbors from near and far with a ‘Happy

MayDay!’ The city feels intimate, overflowing with

goodwill and spring fever.”

We’re once again accepting applications for

annual grants from the Seward Community Fund

(SCF). We created the SCF a decade ago to

provide grants to cooperative-related initiatives,

sustainable agriculture, environmental projects,

and community development and capacity

building. To apply, pick up an application at the

Customer Service desk or download one from

our website at www.seward.coop/grants. The

application deadline is June 30, 2013. Grant

recipients will be announced at our annual

member-owner meeting in October.

Goodwill has been a cornerstone of Seward

Co-op since our founding. We foster this through

our support of events like MayDay and the CSA

Fair and through our collective giving through

SEED and SCF. This spring, we have much to be

proud of when it comes to building a stronger

community. By working with local farms and other

organizations in our area, our co-op is able to

grow and sustain more people. The events all

around us are a testimony to that.

April + May | 1

2 | April + May


The longer daylight of spring presents a perfect opportunity to throw a good read into your

picnic basket. All of the books highlighted by our staff below are available on the bookshelves

at Seward Co-op, located across from personal care products in the gift/baby aisle.

“Wild Fermentation,” by Sandor Katz

Processing food in your own kitchen puts you back in the driver’s seat and reduces the need for

commercially processed foods. Far from drudgery, it becomes a way to express your palate and

culinary beliefs, while improving digestive health. This book has a health-conscious perspective

and proven methods and recipes. It helps you latch onto garden surplus, a deal at the co-op, or

a CSA over-allocation. One word: homemade sauerkraut. — Karl, Meat & Seafood

“West Bank Boogie,” by Cyn Collins

The music history of South Minneapolis over the past 40 years rivals the same area’s

cooperative history: the folks involved in both were bursting with enthusiasm and idealism.

Photos and stories of local individuals in West Bank Boogie, many of whom became or

performed with national and international legends, invoke a sense of pride for the creativity

cultivated here in our community. You might recognize a number of the rock stars from this book

as average shoppers at the co-op these days, too! Food, collective spirit and music: our souls

need them all. — Lori, Front End

“Chez Panisse Vegetables,” by Alice Waters

Years ago, a team of cooks from Chez Panisse participated in a cooking contest in New York City

with a field of competitors from other restaurants. The cooks from Chez Panisse unpacked a box

of vegetables from Chino Ranch, an amazing farm with attention to detail like few others. The

competitors cried foul. The produce was so beautiful it was an unfair advantage. Chez Panisse

has continued a tradition of finding the best, most beautiful, field-ready vegetables available, and

then not screwing them up. This book celebrates that tradition and will help you do the same. —

Karl, Meat & Seafood

“Vegetarian Cooking for Everyone,” by Deborah Madison

This is the first cookbook I ever read with delight, and I’m not a vegetarian! The book’s

organization aligns with how I choose to organize my pantry, meal planning and food

preparation. As vegetables are introduced, useful notes to identify “good partners” for each are

provided. Madison provides just the right amount of building blocks and advice in her pages on

vegetarian stock that I’m now convinced the homemade stuff is the secret beauty behind the

best soups, braises, and cooked grains. — Allison, Admin

“Sharing the Harvest: A Citizen’s Guide to Community-Supported Agriculture,”

by Elizabeth Henderson

While reading Henderson’s book, you’ll be inspired about a revitalized agricultural system and

all the pieces it includes: the land, the labor, nurturing a solid group of members, distributing the

harvest, multifarm CSAs, and stories of CSAs from around the world. — Anonymous

“Growing with Purpose: Forty Years of Seward Community Cooperative,”

by Kari Cornell and Patricia Cumbie.

Editor’s note: we’d be remiss if we didn’t include Seward Co-op’s own book.


Mother's Day & Spring Events ..................3

CSA Fair ........................................................ 5

The Power of P6 ..........................................7

P6 Featured Producers ..............................8

In the Heart of the Beast .......................... 9

Staying Safe in the Sun ............................. 11

Letter from the Board ...............................12

Classes ......................................................... 13

Co-op News ................................................ 14

On the Cover: Raising the Tree of Life

to welcome spring during In the Heart of

the Beast Theatre's MayDay celebration.

Photo by Nyachedin. Back: Actors and

puppeteers perform in Powderhorn Park

during MayDay. Photo courtesy In the

Heart of the Beast Theatre.

Mother’s Day

Love is the Main Ingredient

Whether she’s a new mom just settling into her

role, a seasoned veteran whose children have

flown the nest, or somewhere in between, this

Mother’s Day, give her your love, give her your

support, and give her the best. The co-op is here

to help!

Start with the classic plan: brunch, but rise above

past years by making it at home with all local

ingredients. Scramble up organic, free-range

eggs from Wisconsin Growers with a spoonful or

two of Francisco’s pico de gallo salsa, made fresh

in Willmar, Minn. Whole Grain Milling’s Harvest

Grains pancake mix, the first-place winner in the

University of Minnesota Pancake Bake-off, is a

delicious mix of five whole grains. Does Mom

prefer her flapjacks gluten-free? The pancake

mix from Cooqi, made just across the river in St.

Paul, has five whole grains, as well, and it cooks

up perfectly fluffy. Top off her short stack with

oh-so-sweet maple syrup from Native Harvest,

hand-harvested by tribal members on the White

Earth Indian Reservation.

If there’s room for dessert, Mademoiselle Miel

honey bon bons with honey from St. Paul-rooftop

hives are almost too pretty to eat. The rich dark

chocolate and liquid honey center of these little

gold-flecked morsels are ideal companions to

The Rooster, an organic blend of wet- and dryprocess

coffees from Kickapoo Coffee. Bonus:

such a sweet finale will likely make Mom forget

about the big mess you just made in the kitchen!

Rely on Seward Co-op’s Deli to supplement

whatever you’ve got in mind for a brunch at

home. All whole quiches are $2 off (May 6 – May

13), and tasty coffee cake, muffins, and scones

from the bakery are a satisfying addition. For an

extra touch of love, consider ordering a six-inch

cake to show your appreciation for Mom. Or, just

bring her to the Deli so she can enjoy brunch

from the hot bar and treats from the bakery. Dine

in comfort in the co-op’s dining area, which will be

specially decorated with tablecloths and flowers

on Mother’s Day.

Gifts for Mom

Hatch Productions locally designs and

manufactures mason jars with little handles,

decorated with organic animal decals. Pair one

of these with Cuppow, a new BPA-free lid that

transforms jars into a travel mug, and you have a

perfect gift for Mom that is both cute and useful.

She’ll be pretty impressed.

Diffusers from Sunleaf Naturals, a P6 producer,

are an easy way to brighten up any room on

a sunny spring day, and they come in large

and small sizes. Pure essential oils absorb into

the natural reeds to gently fill the room with

fresh, clean scents like orange ginger or amyris


Sunleaf Naturals shampoo and bar soaps make

great gifts; they’re moisturizing shampoo and

body soaps — all in one! They are hand-crafted

from pure, plant-derived ingredients and essential

oil scents. Plus, they are biodegradable and free

of synthetics, preservatives and petrochemicals.

Without plastic bottles, this soap makes a great

gift for travelers and eco-minded individuals.

Belly Balm by LUSA Mama, another P6 producer,

is made from organic olive oil, organic shea

butter, and organic jojoba oil. Mothers can use

as needed to moisturize and soothe by rubbing

Free Bouquet Wrapping

Before you take your mom to brunch or

bring her breakfast in bed, pick out a

beautiful bouquet for her at the co-op. We’ll

have our bouquet-wrapping station set

up from 8 a.m. to noon on Mother’s Day,

Sunday, May 12.

on breasts, belly, thighs, and hips. LUSA baby’s

booty balm is perfect for their child’s diaper rash,

cuts, scrapes, drool rash, windburn, and sunburn

— try it on any sore or rashy skin.

Badger lip tints start with super-moisturizing

cocoa butter lip balm formula then add minerals

to create four natural colors. Each mineral

tint comes with a beautifully translucent “opal

shimmer” on the other end. They’re rich in

moisturizing, certified-organic ingredients

including extra virgin olive oil, soothing aloe vera,

and fair-trade cocoa butter.

February + March | 3

With the beginning of spring,

Minnesotans, in particular, look forward

to fresh produce from local growers.

The season definitely brings about big

changes in the Produce department.

After a long year’s wait, wild-crafted

morels, watercress and ramps return.

The warmer weather and longer days

also encourage the arrival of your

favorite locally cultivated items; keep an

eye out for local asparagus, bulk spring

mix, scallions and hydroponic tomatoes.

And just when you think you can’t eat

another storage apple, look to the

mangos, as they will just be coming into

season. When choosing a ripe one, don’t

4 | April + May

be fooled by color. Feel for a mango that

has give when squeezed in the palm of

your hand.

Enjoy those first green salads of the

season with a dressing you make at

home; more and more local ingredients

can be part of the equation here. For a

Minnesota-grown take on a traditional

oil-and-vinegar dressing, try Omega

Maiden’s cold-pressed, unrefined

camelina oil paired with naturally

fermented, unpasteurized red wine

vinegar from Hoch Orchards. Camelina

oil is mild, nutty and high in omega-3s.


For the graduate, it’s finally time to

stop studying and start having fun.

Around the co-op, that means eating

a lot of really great food. To feed the

hungry masses at your graduation

celebrations without too much fuss,

throw together a simple but enticing

pasta salad with gluten-free fusilli

from RP’s Pasta Company. RP’s

delivers small-batch fresh pastas

straight from Madison, Wis., to your

plate. Minneapolis-based all-natural

Joia sodas — free of preservatives,

high-fructose corn syrup, caffeine,

and sodium — should please even

the most difficult crowd with their six

unique blends of fruits and spices.

And, of course, a springtime party

wouldn’t be complete without ice

cream! Izzy’s Ice Cream makes an

ever-rotating variety of rich and

flavorful ice creams, often using

local ingredients, at their storefront

creamery in St. Paul. A favorite in

the Grocery department is the Blue

Mountain Spice, with Malaysian

Highlands black tea, ginger,

Local Produce Puts a Spring in Our Step

Another sure sign of spring? Seeds!

We stock seeds from High Mowing

Organic of Vermont, as well as Seed

Saver’s Exchange in Iowa. Whether for

an herb, vegetable, or flower garden, we

carry a broad range of heirloom, open

pollinated, organic, and hybrid seeds

to choose from. Starting in late April

or early May, expect to see Gardens

of Eagan’s certified-organic starter

plants in the Produce department. Like

last year, the farm will make two or

three deliveries a week for four weeks,

with vegetables, herbs and even fruit

seedlings that are ready for sowing.

cardamom, pepper, clove, nutmeg

and cinnamon.

Will you be hosting a graduation

party? Place an order for sheet

cakes from the co-op’s bakery. At

Seward Co-op, we pride ourselves

on making everything from scratch,

using only natural ingredients. Find

our entire selection of offerings

— from salads and sandwiches

to beverages and desserts — in

our catering menu, located at

the Deli counter and online at


Don’t forget the Meat & Seafood

department for graduation parties

and spring entertaining events, too.

We offer meat bundles featuring

grilling steaks; a sausage bundle (a

great value that winds up including

a free pound of sausage!); and a

delicious Hill & Vale beef pack with

hamburger patties at a terrific low

price. Give us a call ahead of time to

place your order.

Contributing writers to the articles on pages 3 & 4: Hannah Bennett, Robin Davis,

Chris Dick, Sarah Longstreth, Jared Peterson, Amy Smith and Mary Vorndran

Photos by Chris Bohnhoff.

MN license #BC004593

12th Annual CSA Fair

Saturday, April 13

11 a.m.–2 p.m.

Seward Co-op parking lot

The Community-Supported Agriculture

(CSA) Fair is a meeting point between rural

and urban folks committed to the local food

economy. At the fair, community members can

visit with area farmers, learn about different

CSA programs, and select a share that best

meets their needs. Purchasing a share helps

cover a farm’s yearly operating expenses

and connects us to the bounty and risk that

local farmers take in growing healthful, fresh

food. Each grower offers a different package

depending on the farm’s length of season,

items offered and drop-off locations. Visit

www.seward.coop/csa for a list of the 30

farmers who will be in attendance and for

information about their farms.

What is community-supported agriculture


CSA is a direct partnership between

consumers and local producers. A consumer

becomes a member of a CSA by purchasing

a share in a farm’s harvest, which helps

cover that farm’s yearly operating costs. In

return for that investment, he or she receives

fresh produce or other goods — delivered

to specific drop sites in the Twin Cities —

throughout the growing season.

How much does one get for a share?

A typical share provides a wide variety of food

weekly for four people through Minnesota’s

growing season (typically June through

September). Each producer offers a different

membership package depending on the farm’s

length of season, goods offered, cost, labor

availability and drop-off locations.

How much do CSAs cost?

Prices vary. On average, CSA shares are

$550–$650 for a full share. Half shares and

short-season shares are often available.

Individual farms set their own price and

timeline for payment.

What does each farm offer?

Selection varies by farm. Farmers will provide

details about their individual CSA programs at

the fair.

Does it cost anything to attend the fair?

The fair is free to attend. Everyone is welcome!

When can I sign up for a CSA?

You can sign up at the CSA Fair, or you can

contact individual farms before or after the


Where are the drop-off/pickup locations?

Each farm has designated drop-off points.

Seward Co-op is a drop-off point for several

farms. Check with our Customer Service desk

and/or Produce staff for an up-to-date list of

those farms and their drop off days.



April + May | 5

6 | April + May

Visit with area farmers, learn about dierent CSA

programs, and select a share that’s right for you!




Win Free Groceries

On Saturday, April 13, between 11 a.m. and

2 p.m., purchase at least $20 in P6 items to

qualify to win your entire shopping cart for

free! P6 products are made by small-scale,

local and/or co-op producers. P6 items are

identified with shelf tags throughout the store,

and also include most Deli items. Winners will

be randomly selected at the checkout.

Raffle Prizes

We're holding two raffles in the co-op during

the CSA Fair. Sign up at the Meat & Seafood

counter for a chance to win a meat bundle

(valued at $200).

Also, stop by the Customer Service

desk to sign up for a book raffle — an

opportunity to win a copy of Seward Coop’s

40th anniversary book, "Growing With

Purpose: Forty Years of Seward Community


Product Samples and Demos

Once you’ve made connections under the tent

in the parking lot, meet more local farmers and

producers inside the co-op. Enjoy delicious

samples and pick up a few recipes.

Embrace Abundance in 2013!

CSA Memberships Available:

Full, Half and Work Shares

Fall and Mushroom share options

Bicycle-friendly 0n-farm pickups

in Seward neighborhood of Mpls.

In 2010, Seward Co-op launched the

Principle Six (P6) Cooperative Trade

Movement to highlight products that meet

two out of three criteria: local, cooperative/

nonprofit, and small farmer/producer. Last

summer, Seward took its support for the

program a step further by offering to host

the national P6 program, now based out of

our co-op. We recently sat down with the

P6 Central Coordinator, Aaron Reser, to

hear an update.

What does it mean that Seward is part of a

larger p6 Movement?

P6 was developed to embody Principle Six

of the International Cooperative Principles:

“Cooperation Among Cooperatives.” All

P6 members are cooperatives. Nationally,

we all use the P6 logo and share resources

and best practices. By working together,

we’re able to leverage our purchasing

power to strengthen supply chains for small

producers and cooperatives, both locally to

our respective stores and internationally.

How did the national p6 organization end

up at Seward?

Equal Exchange (a worker-owned

cooperative bringing us familiar products

such as fair-trade coffee and bananas) did

amazing work leading the P6 initiative for

When you buy P6, your

dollar goes further.

Birchwood Cafe


Buying Birchwood Granola

not only supports your local

co-op, but those dollars also

flow back to Birchwood

Cafe, helping to provide

jobs, health insurance and

retirement benefits to more

than 40 employees.

the first several years, and they were really

the visionaries behind P6. As the program

evolved, it became apparent that P6 plays

out mostly in the cooperative retail stores.

There was a natural transition of leadership

from Equal Exchange to the cooperative

grocery stores. Equal Exchange is still a

P6 member and a key player, but the P6

national “office” needed a new home, and

Seward stepped up to house the program.

What drew you to p6?

I have worked in the local foods world for

the past decade, including many years

farming, working in Seward’s Produce

department at the old store, and managing

the Mill City Farmers Market. In that time

I’ve noticed a tremendous surge in the

popularity of local, organic, and fair-trade

foods; but an unfortunate reality is that

this doesn’t always translate to benefits

for the source of that food: the farmers

and producers. P6 really opens this

conversation about ownership and who

profits from our purchases.

As a consumer, the more directly we

understand the source of our product,

including all steps of its journey to us, the

more control we can exercise over our

purchasing decisions. It is important to me

Local | Small Producer | Cooperatively Owned

Whole Grain Milling

Welcome, MN

Organic rolled oats,

sunflower seeds &

sesame seeds

Wood’s Maple Orchard

Elmood, WI

Maple syrup


Pierz, MN

Non-GMO sunflower oil

to know that when I buy a product, whether

it’s local produce or coffee from afar, a fair

percentage of my dollar goes back to the

small producers. P6 covers these bases.

Take, for example, the breakfast I had

this morning: Birchwood granola with an

Equal Exchange banana and Rochdale

Farms yogurt and a cup of fair-trade

coffee. My dollar makes a difference for

these producers, but when you think of my

dollar multiplied by all the other customers

who bought these products at Seward,

the numbers become impressive. When

you think of the jobs created and small

producers supported, you see the larger

impact of my breakfast choices. When you

consider the many P6 co-ops involved

in the P6 movement, we begin to see

systemic change.

I encourage customers to look for the

P6 logo on products and use the profiles

of featured P6 producers in store and

in the “Sprout!” as a way to connect to

the sources of their food. P6 is about

celebrating the farmers and producers who

are creating the type of economy and world

in which we believe.

April + May | 7

Together with Seward Co-op, these featured

Principle Six (P6) producers strengthen our local

economy by building cooperative supply chains.

To qualify for P6 designation, producers must

meet two of three criteria: local, small-scale, and

cooperatively owned and/or nonprofit. The name

“P6” refers to the sixth cooperative principle:

cooperation among co-ops. Twin Cities residents

can also find P6 products at Eastside Food

Co-op! Learn more about P6 on our website.

The Lamb Shoppe

The Lamb Shoppe, located west of Hutchinson,

Minn., is owned by Connie Karstens and Doug

Rathke. For more than 25 years, this husbandand-wife

team has been raising grass-fed meat

on their 180-acre farm.

Connie and Doug are committed to keeping

the land and the livestock in harmony with

nature. From the beginning, their farm has used

management-intensive grazing, which honors

and restores the land. Their sheep flock currently

consists of 350 Dorset ewes, and continues

to expand. Although they specialize in the

production of lamb, they also balance the land

with cattle and poultry for diversification.

In addition to farming, Connie is a clinical

herbalist who holds a master’s degree in

holistic nutrition, and Doug is a professional

sheep shearer who teaches shearing schools

across the country and participates in contests

internationally. The couple also operates a farm

health food store called “The Lamb Shoppe &

Wellness Center.”


rareEARTH candles from Minneapolis stand out

as a unique product. Poured by hand, these oneof-a-kind

candles are individually hand-colored

using natural mineral pigments, with the rich

8 | April + May

qualities of ochers, siennas, umbers, micas, and

iron oxides. These vividly colored earth pigments

are the same as those used by early humans

and discovered in cave paintings dating back

more than 30,000 years. Each candle is a little

different but always a stunning work of art. Unlike

most other candle makers, rareEARTH blends

every 100-percent pure essential oil for their

products in-house, drawing upon the expertise

of on-staff aromatherapy experts and artisan

perfumers. rareEARTH candles contain GMO-free

soy wax from domestic farms and cotton wicks.

Gardens of Eagan

After the success that we’ve had in years past

selling Gardens of Eagan (GOE) organic starter

plants, there’s no reason stop now! During the

month of May, you’ll be able to purchase the

famous GOE tomatoes and broccoli to grow in

your own garden.

GOE started as a small roadside stand in

Eagan, Minn., and now is located on 100 acres

near Northfield, Minn. A lot has changed over the

years, but an important constant has remained —

GOE has always been a place to learn about and

grow organic produce. After more than 20 years

of raising vegetables, often alongside eager

interns, founding farmers Martin and Atina Diffley

decided to take a breather in 2008. They leased

their farmland to The Wedge Co-op, selling

them their 20 tractors and well-respected brand

name. Overnight, The Wedge’s 15,000+ members

became farmers by proxy. Linda Halley, 2003’s

Organic Farmer of the Year, became GOE’s farm

manager. She gathered together an outstanding

team of young farmers and began to “plant some

seeds.” Now, five seasons later, GOE participates

in farmers’ markets, incubates new farmers

through the Organic Field School, and does what

they’ve always done — grow great produce.

Punk Rawk Labs

(PRL) is a Minneapolis-based company

specializing in living cuisine. Founder, Alissa,

graduated with the inaugural class of professional

chefs from Matthew Kenney Academy, the world’s

first classically structured gourmet raw food

academy. Her partner Julie is a former Seward

Co-op employee with a passion for living foods.

PRL uses organic cashew and macadamia nuts

to create a variety of nut-milk cheeses that

come plain, herbed or smoked. The partners

are working toward sourcing fair-trade cashews

from Equal Exchange in the future. The PRL

laboratory in the Corcoran neighborhood will

expand to include a deli and juice bar sometime

in 2013. For more information on living cuisine,

check out the Uncooking Show at PRL’s website,


SunLeaf Naturals

Trained as a chemist, Teresa Andrys spent

most of her career developing products for

national companies within the personal-care and

home-fragrance industries. During her time in

those fields, she witnessed substantial waste,

misleading labeling, and tremendous amounts of

synthetics, petrochemicals, and fillers going into

products, and subsequently, into the environment

and consumers’ bodies. In 2007, Teresa, of

Waconia, Minn., started SunLeaf Naturals, her

own line of handmade, plant-based soaps,

candles and diffusers. SunLeaf products contain

no synthetic foaming agents, preservatives,

fillers or petrochemicals, but rather pure, plantderived

ingredients, such as beeswax, soy,

palm, and 100-percent essential oil scents. She

sources organic ingredients when available and

never tests her products on animals. You won’t

find plastic bottles of SunLeaf products — their

minimal packaging is designed to be composted

or recycled.


LEFT TO RIGHT: Seedlings sprout at Gardens of Eagan.

Photo by Reed Turner. Wax is hand poured into molds to

make rareEARTH candles. Photo courtesy rareEARTH.

39th Annual MayDay

Parade and Festival

Sunday, May 5

In the Heart of Community Art

By Allison Meyer, Communications Specialist

As we welcome spring and reconnect with the life

and vitality of our Earth, many local community

members anticipate the arrival of MayDay.

Though it means different things in various

cultures, here in South Minneapolis, MayDay

means puppets, performance and parading on

the first Sunday of May. In the Heart of the Beast

Puppet and Mask Theatre’s (HOBT) production

of MayDay celebrates 39 years in 2013, with a

commitment to building a broader base of public

support for this neighborhood event.

To ensure MayDay’s success, staff and

volunteers at nonprofit HOBT work yearround,

while simultaneously managing a

variety of original plays, touring shows, and

educational programming. For many of the tens

of thousands who attend MayDay each year,

their only association with In the Heart of the

Beast Theatre may be just those few hours on

a Sunday afternoon. Though MayDay festivities

are prevalent in the springtime, HOBT gives our

community so much more than one day.

Since 1974, HOBT has harnessed the

neighborhood’s collective creativity and

passions, always keeping an ear open to the

community. In this, the nonprofit theater shares

many of the sensibilities of cooperatives. In

the mid-1970s, people in the Twin Cities were

frustrated with national events — war, the

economy, environmental and social issues.

Photo courtesy In the Heart of the Beast Theatre

They believed that how we respond to current

events, how we treat the Earth, and how we

raise our children have lasting ramifications.

So, folks organized around food (result: Seward

Co-op) and art (result: HOBT), believing that a

local community’s collective actions become the

actions of the world.

HOBT began as a few people molding clay

masks on a couple of tabletops in the basement

of Walker Church. It wasn’t long before the

group found a suitable performance venue

in Powderhorn Park, where we gather for the

MayDay ceremony each spring. As the years

passed, passionate community members kept

HOBT going. It eventually became a full artistic

April + May | 9

company, located in the Avalon Theater on

East Lake Street, encompassing a synergistic

web of artists, support staff/administrators and

volunteers/community members.

Sandy Spieler, HOBT’s longtime artistic director,

explains the influences of In the Heart of the

Beast Puppet and Mask Theatre. “At its root are

shamanic traditions and rituals, which connect us

with our own life, birth, death, and unconscious,”

she says. “Humans have always had a need to

express their relationships to these intangibles.

In using masks, dolls and idols, puppet theater

resembles this ancient art form, out of which all

theater was born.”

Spieler says the second major root of HOBT is

street theater traditions and masks from around

the world, as well as dance and the visual arts

of itinerant performers. “Throughout history,

protests in the street have told the stories of the

masses. At times when various cultures forbade

certain forms of theater, puppets could get away

with saying and expressing things that human

actors couldn’t. Both of these roots are present

in MayDay — a celebration where performance,

education and community-building meet.”

Current events influence each year’s MayDay

theme and, in turn, the themes inform a creative

vision and community response to events.

MayDay typically reflects on the Earth and its

natural resources, and the values of caretaking,

regeneration, growth, and commonwealth.

A connection to the values of sustainable

agriculture is apparent in a theme like “water”

and its nourishing relationship to humans and the

Earth. In years past, MayDay has also focused

on corn — as a connection through the Americas

— exploring the spirit and sustenance in a seed,

which can also be poisoned through pesticides

and genetic modification. Each section of the

MayDay parade illustrates a different aspect of

the theme, and as city dwellers, we’re reminded

of all the forms of life that exist alongside the

ever-present concrete and us. All is part of this

community: wind, stars, sun, water, grass and


Anyone who has seen a HOBT performance can

attest to its uniqueness: it’s a different level of

motion with larger-than-life puppets. They display

an expansiveness of character, but smallness of

ego. Once the puppets parade into Powderhorn

Park, an afternoon celebration of rebirth

commences. Every year, the MayDay ceremony

near Powderhorn Lake ends the same way —

with red canoes carrying the sun to shore, and

10 | April + May

then raising the Tree of Life (see photo at left). It’s

a ritual we can count on to welcome spring!

We have the HOBT to thank for creating MayDay

and cultivating it as a community celebration

promoting artistic expression. If the MayDay

parade and festival is to have a long life, inspiring

and delighting generations to come, it must have

the community’s financial and volunteer support.

There’s a common misperception that MayDay

is supported by the parks department or the city

of Minneapolis. HOBT is solely responsible for

the production of MayDay, including fundraising,

organizing, training artists, securing permits, and

addressing logistical and creative questions.

They’re dependent on the resources and

creative energy of the community, as well as the

cadre of artists and organizers who combine

countless hours of volunteer labor with their

honorarium fees.

Donations collected during MayDay have

diminished in the last two years, while costs to

put on the event — police services, traffic control,

street permits, portable bathrooms, recycling,

sound systems, printing and promotions, etc.

— continue to rise. HOBT staff strives to be

transparent about their budget. (A February

2013 “Alley” newspaper article details a full list

of MayDay expenses and income.) After much

discussion, HOBT board and staff agreed to carry

out MayDay this year on a budget 33 percent less

than in previous years. This will be felt primarily

in a reduction of the number of artists receiving

honorariums. HOBT has a long-term goal of

making this annual community celebration fully

sustainable by collecting funds in advance of

each year’s event.

Many co-op shoppers are familiar with the SEED

program, a mechanism that allows us to “round

up” purchase totals (or to add any amount) at

the register. This April, our SEED recipient is

South Minneapolis’ own In the Heart of the Beast

Theatre, which has specifically allocated the

donations they receive for MayDay 2014. Next

year’s celebration will mark the 40th anniversary

of MayDay, providing an amazing opportunity to

look back and reflect on its influence. Seward

Co-op’s SEED program and HOBT’s MayDay are

both expressions of the generosity of people

and sharing of abundance. This spring, more

than ever, let us bear in mind the power of our

collective impact, and how generosity breeds

generosity. See you at the co-op, and soon, at


More at www.HOBT.org

Welna II


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Break into Spring

By Calla Martin, Personal Care Product Buyer

Good morrow, co-op community!

Spring is coming, and with it, the

sun. “Finally,” you may think, “I can

start producing my own vitamin D

again!” But be cautious, for the sun

holds many horrors as well: the risk

of skin cancer, retinal degradation,

and skin damage, to name a few.

If wearing a full-body skin-suit and

shading oneself with an umbrella

does not appeal to you, may we

hazard a few suggestions?

Use Sunscreen

Seward Co-op carries a number

of facial and body sunscreens.

Facial sunscreen is a good idea for

everyday use. A favorite of our staff

is Badger Damascus rose facial

sunscreen in SPF 16.

For a lot of sun, surf, sand and

sweat, an SPF 30-or-higher-rated

sunscreen with water-resistance

is warranted. Badger, Caribbean

Solutions and ECO both have

environmentally safe, nontoxic

formulations for sporty, fun-in-thesun

applications. All sunscreens

sweat or wash off, so remember to

reapply every two hours.

In June 2013, Federal Drug

Administration regulations on

sunscreen labeling go into effect.

This means when you buy a

sunscreen, it will have labels whose

claims are based on standardized

testing and requirements. It’s best

to look for those with these terms or

ingredients: Broad Spectrum,

SPF 30+, Zinc Oxide or


Wear UV-Protective Sunglasses

I.C.U Eyecare offers a selection

of stylish sunglasses, as well as

“sunreaders” — tinted reading glass

lenses. Bonus: You will look supercool.

Wear a Hat

Fedoras, boaters, bowlers, straw

hats or ball caps. Besides being

stylish, hats can help protect the

head and face from over-exposure

to sun.

Some of you may be fortunate

enough to get a jump on sun

exposure with a spring break to

a balmier clime. If you are among

the lucky few who get to travel to

warmth, or even if you’re just taking

a vacation in your mind, these are

some items that will help on your


Travel-Size Essentials

There’s EO hand sanitizer. Don’t let

germs spoil your sunny day. Good

for any vacation, stay-cation, and

every day on-the-go. Also, for your

hair care, body wash, and lotions, try

a mini-size of something new and

exciting to break into spring.

Waxing and Hair Removal

Spring is a time for rebirth.

Transform yourself from a

slumbering furry animal to a fresh,

glistening porpoise. Parissa wax kits

make waxing less messy and green

shaving soap from P6 producer,

Sunleaf Naturals, does double duty

as face soap.

Whatever spring means to you — be

it gardening, biking, team sports,

outdoor home improvements, or

relaxing by the lake — be sure

to take care of your body when

you’re outside. Our friendly and

knowledgeable Wellness staff

is committed to holistic health

and environmental responsibility,

and they are always available to

answer questions about products,

explain ingredients, or direct you to

additional resources.

Add more power

to your day.




Partnering with nature,

people and communities,

we look forward to

working with you.


Are you ready to

get back to nature?


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Garden Management

Contact ROXANNE STUHR for a consultation!

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April + May | 11

As spring manifests itself, Seward Co-op is

as present as ever in the community. For

instance, the co-op is preparing for its 12th

annual Community-Supported Agriculture

(CSA) Fair, one of the largest and oldest of its

kind in the state. The fair is a major resource

for those considering subscribing to a CSA for

the summer and/or fall. It is also an excellent

way to meet, gain exposure to, and learn more

about the farmers who supply produce, eggs,

dairy and meat to the co-op.

Seward Co-op also is a long-time supporter of

the annual In the Heart of the Beast MayDay

Parade. The 39th annual MayDay celebration

will take place this year on Sunday, May 5. In

the past, the event has involved an estimated

2,000 participants, and thousands of

additional spectators. The parade route runs

along Bloomington Avenue in Minneapolis.

These springtime Minneapolis staples are

simply examples of the ways that Seward

Co-op supports the community in which it

12 | April + May


By Leah Janus

exists and thrives. The co-op encourages

events such as these because they are

consistent with and further our Ends

Statement, which provides that Seward Co-op

will sustain a healthy community that has:

• Equitable economic relationships;

• Positive environmental impacts; and

• Inclusive, socially responsible practices.

With the arrival of spring, the board is

preparing for and holding its annual retreat.

The retreat is a valuable opportunity for the

board to spend a day together engaging in

more lengthy study and discussion of topics

of the board’s choosing. At its retreat this year,

the board will learn about multi-stakeholder

co-ops, discuss best-practices for the board

election process, and plan the board’s

calendar for the upcoming year.

Join us at the 12th Annual CSA Fair!



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april & May classes


Canan Karatekin

Canan Karatekin is a self-taught cook who

grew up in Turkey. She loves to cook healthful

Mediterranean and Middle Eastern dishes, and

has experience teaching cooking classes at

Kitchen Window, as well as at The Wedge and

Linden Hills co-ops. When she's not cooking,

Canan works as a faculty member at the

University of Minnesota.


Yeast Gone Wild

Wednesday, April 3, 7–9 p.m.

David Cargo, St. Paul Bread Club

$27/$24 members

Learn how to make your own starters and about

their care and feeding. Get samples of starters to

take home, too.

Cultured Milks: Kefir, Yogurt and


Thursday, April 4, 6:30–7:30 p.m.

Barb Bredesen

$24/$20 members

Come taste the differences between kefir, yogurt,

and filmjolk, and learn the simple procedures

involved in making each one. Class fee includes

your favorite culture starter to bring home.

Important Class Information

Please preregister at Customer Service. Prepayment

required. No refunds given for cancellations received

less than 48 hours before a class. Questions? Please

contact Claudia Rhodes at crhodes@seward.coop. For

an updated listing, visit www.seward.coop/classes.

Sausage-making Basics

Wednesday, April 10, 6–8:30 p.m.

Conor Dolan, Seward Co-op’s Sausage Maker

$35/$32 members

Learn the basics of sausage-making from start to

finish. Materials and equipment will be provided.

This is a hands-on class, so bring an apron and

be prepared to get a little messy.

Produce Department Tour

Thursday, April 11, 4–5 p.m.

Travis Lusk, Seward Co-op Produce Manager

Free to all. Preregistration at Customer Service


Take a free guided tour of our Produce

department with Seward’s Produce Manager

Travis Lusk. Learn what’s in season, what’s fresh,

how to store and select produce, and nutritional


A Turkish Dinner

Thursday, April 11, 6:30–8:30 p.m.

Canan Karatekin

$35/$30 members

Learn how to make simple, yet nourishing Turkish

dishes: spicy feta dip, “peasant” red lentil soup,

Turkish meatballs (köfte) with a shepherd’s

salad, bulgur pilaf, and yogurt drink (ayran). Also

semolina pudding with rosewater, fresh fruits and

topped with jam.

It’s Not What You Eat, But What You


Wednesday, April 17, 6:30–8:30 p.m.

Katherine Krumwiede

$20/$15 members

Learn myriad ways to improve your digestion,

thus promoting health and eliminating or

reducing acid reflux, bloating, flatulence, sinus

infections, and more.

How to Shop the Co-op on a Budget

Saturday, April 20, 11:30 a.m.–12:15 p.m.

Claudia Rhodes, Seward Co-op Events


Free to All. Preregistration at Customer Service


Get the inside scoop, as well as some practical

solutions toward squeezing the most out of your

food dollar, while still eating well here at Seward

Co-op. Receive a money-saving coupon, too!

Multigrain Breads

Wednesday, April 24, 6:30–9 p.m.

David Cargo, St. Paul Bread Club

$33/$30 members

Learn to bake multigrain breads with interesting

flavors and shapes, using three different methods

for combining different grains into the same loaf.

Discover how you can enhance the flavor of

breads with starters and added ingredients.

Spring Detox

Thursday, April 25, 6–8 p.m.

Crystalin Montgomery, ND, LAc

$5/$3 members

Find out how to optimize your body’s ability to

detox, and learn about different detox strategies

and which is best for you.

Gluten-free Brunch

Saturday, April 27, 10 a.m.–noon

Susan Patterson

$27/$25 members

We’ll make savory strata with red pepper sauce,

pear sesame coffee cake, roasted potatoes, and

a fresh green salad with a zesty dressing.


Kombucha 101

Thursday, May 2, 6:30–8 p.m.

Barb Bredesen

$32/$28 members

This class offers tastes of many variations of

kombucha and a walk through the ins and outs

of making it in your home. Take home your own

starter culture.

The Joy of Legumes, Nuts and Seeds


Saturday, May 4, 11 a.m.–1:30 p.m.

AmyLeo Barankovich

$35/$32 members

Expand your knowledge and taste buds as we

prepare and sample oat-berry porridge with

roasted peaches, curried potato lentil burgers,

cream of cashew crimini soup and barley hijiki

sea vegetable salad. Vegan from breakfast to

dinner is delightful and nutritious.

April + May | 13

Produce Department Tour

Thursday, May 9, 4–5 p.m.

Travis Lusk, Seward Co-op Produce Manager

Free to all. Preregistration at Customer Service


Take a free guided tour of our Produce

department with Seward’s Produce Manager

Travis Lusk. Learn what’s in season, what’s fresh,

how to store and select produce, and nutritional


Spice It Up!

Thursday, May 16, 6–7:30 p.m.

Jesse Haas, Massage & Nutrition, LLC

$20/$15 members

Cooking with spices refreshes the cuisine,

inspires the palate and increases the nutritional

value of a meal. Get a taste of some warming

spice blends and explore their health benefits.

A Rightful Return to Raw

Tuesday, May 21, 6–8:30 p.m.

AmyLeo Barankovich

$35/$32 members

Enter the delectable world of gourmet raw foods.

Join Chef AmyLeo as you prepare and sample

these easy and satisfying dishes: kale chips,

rawvioli with marinara sauce, zucchini peanut

Thai noodles and cashew cream tartlets.

Sausage-making Basics

Wednesday, May 22, 6–8:30 p.m.

Conor Dolan, Seward Co-op’s Sausage Maker

$35/$32 members

Learn the basics of sausage-making from start to

finish. Materials and equipment will be provided.

This is a hands-on class, so bring an apron and

be prepared to get a little messy.

Choices in Childbirth: The Journey

Through Pregnancy, Birth and Beyond

Thursday, May 23, 7–9 p.m.

Laura Whitley and Meg Novak

$35/$33 members

We will discuss nutrition specific to pregnancy

and breastfeeding; herbs for addressing the

common complaints of pregnancy; care provider

and birth site choices; postpartum care tips.

Includes referrals to community resources for

supporting a holistic pregnancy.

14 | April + May

co-op News


Agriculture Fair

Seward Co-op’s 12th Annual Community-

Supported Agriculture (CSA) Fair will be held

Saturday, April 13, from 11 a.m. to 2 p.m. in

Seward Co-op’s parking lot. More information

and a list of all attendees are available at


Early Store Closing

On Wednesday, April 24, Seward Co-op will

close at 8 p.m. for our annual staff party.

Thank you for your understanding.


The 39th Annual MayDay Parade and Festival

will be held Sunday, May 5. During the festival,

stages will be set up in Powderhorn Park (at

the intersection of Bloomington Avenue South

and East 35th Street) and, once again, Seward

Co-op is proud to sponsor the Family Stage.

More details on MayDay, produced by In the

Heart of the Beast Puppet and Mask Theatre,

are available at www.hobt.org.

Seward Garage Sale Days

Whatever “it” is, you can sell it or buy it at the

Seward neighborhood’s annual Garage Sale

Days, Friday, May 17, and Saturday, May 18,

organized by Seward Neighborhood Group.

Rain date is Sunday, May 19. Hit the sales

and then stop by the co-op for a bite. More

information is available at www.sng.org.

Member Survey

Thank you to all who participated in our recent

survey, which was sent via email to a random

selection of co-op members. We had a terrific

response, with nearly 1,100 people taking the

survey. We received very informative data and

valuable comments that will help us better

serve our members and shoppers. In coming

weeks, look for the results to be posted at


National Public Health Week Film


The University of Minnesota’s School of Public

Health is hosting a five-day film festival in

celebration of National Public Health Week,

April 1–5. The films are free, open to the

public and suited to all interests. This year’s

topics include agriculture and food, marketing

health issues, mental health, environmental

health and disasters, and gender identity. In

particular, check out “Genetic Roulette” on

Monday, April 1, which sheds light on evidence

that points to genetically engineered foods as

a major contributor to rising disease rates in

the United States, especially among children.

More information about the film festival

available at www.sph.umn.edu/filmfest.

Seward Community Fund

Applications are now being accepted for

grants from the Seward Community Fund. This

co-op fund provides grants to cooperativerelated

activities; sustainable agriculture;

environmental projects focusing on protection

and/or beautification; and/or community

development and capacity building.

To apply for a Seward Community Fund grant,

pick up an application at the Customer Service

desk or download one from our website

at www.seward.coop/grants. The grant

application deadline is June 30, 2013. Grant

recipients will be announced at the annual

member-owner meeting in October.

Member Portal

Seward Co-op has created a member portal

on our website as a means for members to

view their annual SEED donation reports,

patronage refund amounts, class C stock, and

member loan information. Members also can

update their contact information on the portal.

The portal is accessible from our home page,

and members need a valid email address and

their member number in order to log in. If we

do not have your current email address, you

can update it at the Customer Service desk or

by emailing bspitzer@seward.coop.


Upcoming SEED recipients include In the

Heart of the Beast Puppet and Mask Theatre

(April), Mental Health Resources, Inc. (May) and

Brian Coyle Food Shelf (June).

2823 E. Franklin Ave.

Minneapolis, MN 55406



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