1. food and drink

2011 eat local america challenge!
How to Make It Your Best “Eat Local” Ever!
10 SIGNS YOU LOVE LOCAL FOODS
EASTSIDE FOOD CO-OP NURTURES LOVE OF
LOCAL FOOD WITH EAT LOCAL, AMERICA!
August 2011 – Are you the first to show up at your local
farmers market? Can you spend hours telling others
about the unique flavors of a vine-ripened tomato? If you
answered “yes” to either of these questions, you might be in
love with local food.
And, as growing season takes root across the nation,
Eastside Food Co-op encourages people to choose local by
participating in the Eat Local, America! initiative at the co-op
and online (www.eatlocalamerica.coop).
Not sure where your love falls on the “local food” scale? Here
are a few signs that you might just be obsessed:
• You’ve invited your co-op’s produce manager over for
dinner, and then asked him to cook.
• You don’t own any shares of blue chip stock, but you are a
proud owner of your food co-op and shareholder in your
local farmer’s CSA.
• You have more pictures of your chicken coop than your
family on your Facebook page.
• After a stressful week, you treat yourself to “retail therapy”
by buying pickling cucumbers by the bushel.
• You inadvertently started a “grass-stained jeans” fashion
trend by obsessively weeding your vegetable garden.
• You’ve never changed your oil, but you have milked a cow.
• You’ve had your picture taken with your favorite local
farmer (or, at the least, asked them to sign your eggplant.)
• You define “fast food” as handfuls of berries or sweet peas
picked and devoured straight from the plant.
• You’ve tried so many local cheeses that your co-op started
a Cheese Club in your honor.
• You signed up for your co-op’s class on canning and
preserving in a quest for that ‘just picked flavor’ yearround.
Whether you’re a seasoned locavore or just starting to
explore the many benefits of local food, the Eat Local,
America! initiative welcomes you!
10 WAYS FOR KIDS TO GO LOCAL
EASTSIDE FOOD CO-OP OFFERS TIPS FOR
PARENTS TO ENGAGE KIDS WITH LOCAL
FOODS
“Eat your veggies!” “Clean your plate!” “You don’t know
what’s good for you!” When it comes to eating healthy foods,
these might be some parents’ daily mantras. But with peak
local food season arriving, there’s no better time to engage
your kids in enjoying good food.
Eastside Food Co-op believes encouraging kids to get excited
about local foods is a great way to increase their appetite for
nutritious foods like tomatoes, broccoli, eggs and carrots as
well as healthy grains, dairy and meats.
Eastside Food Co-op offers 10 tips for getting children
interested in local foods from spring and summer to harvest:
1. Take your family on a farm tour. Encourage your kids to
take pictures and make a photo book or poster about the
farm to share with friends and classmates during showand-tell or a similar time.
2. Let your kids play with their food. Make an art project out
of local foods, such as seed art or veggie sculptures.
3. Planting a back yard garden or container garden? Don’t
just share in the duties. Designate one row or one type of
vegetable or fruit that is your child’s to plant, weed and
harvest throughout the season.
4. Encourage your child to pick out an item at the farmers
market or co-op; then prepare a meal with them using
their chosen local food.
5. Make freezer jam out of their favorite berries. By making
freezer jam, kids can learn about food preservation and
enjoy their favorite fruit into the fall season. There’s
always room for jam!
6. Declare your food independence! On July 4, make
homemade ice cream featuring locally-sourced milk,
cream, fruit and nuts.
7. Throw a local food pizza party. Devote a Saturday
afternoon to baking a pizza with as many local foods as
possible. Let your kids roll the dough while you chop and
shred local ingredients that they can sprinkle on top.
8. Sip cider and jump in the hay at the local orchard. Pick
apples with your kids and talk about the year-long work it
takes to produce an array of apples.
9. Pick the perfect pumpkin for Halloween. Take your kids to
a local pumpkin patch to enjoy the festivities. Then, bring
home an extra pumpkin and make a holiday pie, and don’t
forget to roast the seeds.
10. Prepare a meal based on your heritage. Were your
grandparents farmers? Prepare a meal based on the food
they once grew. Is your ancestry Italian? German? West
African? Make a meal based on their native foods with as
many local ingredients as possible. Share stories about
your family over the dinner table.
Eastside Food Co-op is participating in a nation-wide
program to help nurture local food appreciation for people
of all ages: visit the Eat Local, America! website (www.
eatlocalamerica.coop) to learn more about this initiative
that encourages individuals to commit to eating local foods
and provides guidance on keeping that commitment.
Four Good Reasons
to Eat Local
1. It’s good for you and
tastes better, too.
Locally grown food doesn’t
travel far, so farmers can choose
varieties based on flavor, rather
than their ability to withstand a
long journey.
And, by eating local foods that
are in season, you eat foods when
they are at their peak flavor, are
the most abundant, and – typically
– are the least expensive.
2. It’s good for the
economy.
The money you spend on local
food stays in the area as it
supports the work of local farmers
and retailers.
3. It’s good for the
environment.
The average American dinner
travels nearly 1,500 miles before
reaching the plate. When you
eat local food, you reduce the
consumption of fossil fuels, carbon
dioxide emissions and wasteful
packing materials.
4. It’s good for
family farms.
With each local food purchase,
you ensure more of your money
spent goes to a local farmer.
For more information, go to www.
eatlocalamerica.coop.
Our front cover photo courtesy of
www.nationalgardenmonth.org
See page 10 of this issue
for “Eat Local, America!”
menu ideas.
2
eastside food co-op news
our 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
Eastside Food Co-op News
is published by
Eastside Food Cooperative
612-788-0950
www.eastsidefood.coop
Editorial Committee:
Bobbie Fredsall, Lisa Friedman,
Kristina Gronquist, Amy Fields,
Kristin Bolden
a message from your president—August 2011
With a Broader Perspective, Yes,
EFC Looks Good
by Board President George Fischer
In June, Luna McIntyre, Kristina Gronquist, and I attended
the Consumer Co-op Management Association, a three day
conference for cooperative managers, directors, and their
national allies. We attended workshops on a variety of
topics related to running a co-op, and heard two provocative
keynote addresses.
The first presenter was Mari Gallagher, who popularized the
term “Food Desert” for large and isolated areas where people
don’t have access to a full range of healthful food. She talked
of her research into the economics of food distribution,
especially the availability of healthful food, and advocated
political action by grocery co-ops to help achieve balance in
the options for food availability.
The second presenter was Brett Fairbairn, a historian who
specializes in the cooperative movement. His presentation
focused on how co-ops can adapt to turbulent economic
times. Dr. Fairbairn emphasized that cooperatives are both
associations of members, and economic enterprises; that
is, we need to succeed as both a group of members and as a
profitable business. Our membership and our business must
align not only with each other, but also with the economic
market in which we function.
The workshops I attended were primarily about one of my
interests, board governance, or how co-ops are run. I found
it fascinating to learn what other co-ops across the country
were struggling with in regards to governance, and to
compare that to how we at EFC handle those same issues.
What we discovered at the conference was that there are
two ways co-ops are creatively approaching their missions,
and I was excited to find that we at EFC are in the forefront
of both. The first is in community interaction. No one has a
more successful program than our own Northeast Network,
Mindfulness
Classes and Retreats
where we share with our community and educate ourselves
on a variety of topics in a way that other co-ops are
interested to learn about.
The second innovation is interaction with and support
for other cooperatives. The leading edge of this kind of
collaboration is at the Wheatsville Co-op in Austin, Texas.
They have come together with their community to create a
think-tank that meets to discuss co-op values and promote
policy initiatives for co-op friendly activities. We have been
moving in a similar direction: at this year’s Spring Ponder EFC
members were challenged to imagine what a Cooperative
Northeast Minneapolis would be like. We brainstormed
many ideas for enterprises that could be accomplished
by associations which you can check out at http://
eastsidefood.coop/sectionpage/spring-ponder.
The conference further confirmed what I already knew; it is
an exciting time to be a part of our Eastside Food Co-op, and
a part of the larger cooperative community. As always, if you
have anyPsychoanalytic
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26
Januaryboard
2007 • Minnesota
Psychologist • Copyright 2007 by the Minnesota Psychological Association
eastside
food co-op
of directors
George Fischer, President
[email protected]
Luna McIntyre, Secretary
[email protected]
Manisha Nordine
[email protected]
Lisa Friedman, Vice-President
[email protected]
Tom Dunnwald
[email protected]
Chris Pratt
[email protected]
Bobbie Fredsall, Treasurer
[email protected]
Stephanie Johnson
[email protected]
Leslie Watson, Past President
[email protected]
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
eastside food co-op news
3
june
Welcome New Members!
NE 2020: People, Projections &
Progress—Knowledge is Power
by Kristina Gronquist and Emma Hixson
More than 30 community members gathered in our Coop’s
the river need to be be expanded as a pathway for increased
Community Room early on Thursday morning, June
development and housing.
9th, to get expert updates and talk about the exciting
Jeff pointed out that the areas that gained housing units
future of Northeast Minneapolis! EFC Board Member
did not always gain population. Overall, the Northeast
Tom Dunnwald opened a round-robin for attendees to
population is flat. They don’t have detail yet on the senior
introduces themselves and then presented guest speakers
population in Northeast. They do have race and ethnicity
Jeff Schneider, Manager for Special Projects and Research,
data. Citywide there was not a huge change but the Hispanic
Minneapolis Department of Community Planning & Economic
population grew from 7 to 11%.
Development (CPED); and Doron Clark, Commissioner
for District 4 neighborhoods,
Doron pointed out that this type of
Neighborhood & Community
data is valuable for merchandising
“
D
ialogue
is
a
positive
endeavor.
It
Engagement Commission (NCEC).
and marketing and reflects the need
builds solidarity and creates unity. . . .
to change approaches, as Northeast
Jeff Schneider’s department
[It] gives rise to trust, even among
went from 97% to 69% white. The
managed the City’s census and is
those who don’t see eye to eye.”
Neighborhood Revitalization
now handling the dissemination of
—from Buddhism Day by Day |
Program ( NRP) was started in
the findings. The City has a Census
by Daisaku Ikeda
the early ’90s for re-building
Website up and running, with a
neighborhoods. Today the issues are
The above quote inspired the Northeast
vast array of fascinating statistics
about engaging the community and
Network committee in their work of
and data. Jeff explained how the
getting everyone involved and that
planning the monthly breakfast dialogue.
long census form was discontinued
will be the challenge over the next
in 2010, due to a Congressional
3-5 years. NCEC distributes money to
decision. In lieu of everyone filling
neighborhoods based on population
out the long form annually, now,
and diversity. Doron stated that they will use the census
one out of seven households fill out the revised “American
data to update their funding formula and work to reach out
Community Survey.”
beyond neighborhood organizations.
The city’s “Neighborhood Profiles” website has three
The recent census information shed interesting light about
decades of census data for every neighborhood in the city
about employment in Northeast (NE). There were around
showing trend lines for age, gender, own or rent status, and
18,000 jobs in NE in 2009. 16,500 commuters come into NE
amount of people per household. The detailed data from the
to work, many from nearby suburbs like Columbia Heights
American Community Survey was released in December and
and Fridley, and 1300 NE residents live and work here. There
is still being processed for dissemination. Age and gender
is a goal to increase connections between where people live
detail will be coming out state by state over the summer.
and where they work to decrease commuting and energy
These statistics have great value for people, agencies, and
consumption. (Most Eastside staff reside in NE.)
organizations who use them as tools for future planning.
The census also provides housing data. The data reveals
Jeff provided a handout of partial results that included
indicators of housing stress: violations, increase in noninformation about the census response rate, which is
homesteads, permits for repair and building, etc. Home
traditionally high in our state, and was even higher this year.
value is still seeing a decline; it is not clear if this has
As a nation we grew by almost 10%, Minnesota grew by 8%,
bottomed out. There was a slight increase in single family
Hennepin County by 3% and the Twin Cities, well, not at all.
housing value in 2010.
Now that’s food for thought!
In response to a question from the audience, Jeff said that the
At the regional level, the Metropolitan Council has a great
city desires to grow and can accommodate more population.
set of reports on their website. Minneapolis was bigger in
His department’s mission statement is to help grow a
1950 at a half million, it’s population height, while it has been
sustainable city, and to make neighborhoods attractive. The
flat since 1980. Housing stock has been stable throughout
reality is that people go where there are jobs and sadly, we
so there is less density now. There were 60,000 people
have lost 10% of jobs in last decade (29,000 jobs). People
downtown and almost half that number now. What role
also go where they feel safe, where they can get a good
has downtown development (or lack thereof) played in
education for their children. There is a need make the city
that? Think about the failure of Block E to thrive and the
more attractive for seniors as well. The city is working with
proliferation of “entertainment” venues downtown that
developers to produce senior housing, a growth industry.
only serve narrow interests. These are the kind of questions
the data caused me to ask, while your reactions and
Many crucial questions were raised by the census data and
explanations for the changes might be very different. The
the new demographic information. Check it out for yourself!
point is that the data causes us to think, analyze and discuss.
Knowledge truly is power. The forum was eye opening and
invigorating, calling on us to ponder the changes we face and
We have added 10,000 housing units in Minneapolis over
explore strategies that can move us forward, citizens armed
the last decade but there has been an increase in vacancy
with the power of information! The best kind of power,
units. This seems paradoxical. It is not clear where the
not “power over” but “power to” - knowledge to make our
population from those vacant units went and this is national
communities sustainable, healthy and safe places to live.
phenomenon. Due to the recession, my guess is that people
are doubling up, moving in with family members, couchsurfing, becoming homeless and not being counted.
Northeast’s results were mixed but North lost population.
Doron Clark was surprised at the loss in Northeast Park,
a quarter of the population. Bottineau was up 402, due to
larger scale housing units. Columbia Park, Waite Park and
Windom Park were stable. University and the areas along
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
4
eastside food co-op news
ends policies
in the neighborhood
Our reasons
for existence.
Edison’s Green BBQ—Featuring
Rain, Chevy Chase, and Great Food!
A1: Community
Eastside Food Co-op sponsored Edison High School’s Green BBQ on May 21st in the high school gymnasium, the same weekend
as Art-A-Whirl. The purpose of the event was to launch the school’s partnership with Green Community Schools, a new
community-based environmental sustainability program. Wonderful art was displayed and for sale at the event as well, on the
ground floor level.
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
by Kristina Gronquist, Assistant General Manager
Actor and comedian Chevy Chase and his wife Jayni Chase were featured at the event. Green City Schools is a joint initiative
of Jayni Chase and the non-profit MGR Foundation that aims to “create long-term holistic partnerships” between schools and
their communities that raise awareness of the environment and promote sustainability.
It was a rainy day, but nevertheless, hundreds of people still came, including Senator Amy Klobuchar, Mayor R.T. Ryback,
Minneapolis schools Superintendent Johnson, and school board members. First Ward city council representative Kevin Reich
also shared the stage with Chevy and Jayni Chase. The event included performances by the Edison High School Concert Band,
the Edison Alumni Band and the Northeast Middle School Band. They all rocked the house!
Panel members addressed the importance of Edison’s work to make the school’s operation more environment-friendly and
encouraged students and staff to become better environment stewards. Edison Principal Carla Steinbach related efforts
underway to be more environmentally friendly. Following the speeches, Chevy Chase directed the Edison Alumni Band,
wearing and blowing loudly an honorary whistle!
While some may have expected a comedy routine, Chevy instead spoke emotionally about the need to protect the
environment for future generations. His wife Jayni spoke even more eloquently about the crisis we face if we do not take
action to “green” our buildings and lifestyles. Earlier that day, Chevy and Jayni Chase visited the community gardens at Lowry
and Central, maintained by Edison students.
Food for the BBQ was donated by a host of local food vendors and restaurants including our very own “Thousand Hills Cattle
Company,” whose contributions were coordinated by the Co-op. Most of the food was organic and locally grown. The event
was “zero waste” with recycling and composting provided. I was awestruck watching Minneapolis police walk by Eastside’s
literature table holding compostable plates overflowing with fresh organic salad greens and grass-fed beef! The Peace officers
were drinking Peace coffee, of course.
Eastside is thrilled that our local high school is officially “going Green” which makes our relationship with them even more
meaningful and productive. (Eastside has long been committed to working with Edison on various partnerships.)
Future activities for Edison’s green initiative are to include field trips, urban farming, cooking, and the goal is to use all
compostable materials for school events and meetings. The Co-op plans to stay involved, so stay tuned!
While the MGR foundation can provide information and coordination, real success, according to Ashley Mueller, Edison’s
dedicated Green Resource Coordinator coordinator , involves “having change come from the bottom up.”
For more information about Jayni Chase, the MGR Foundation and Edison’s Green Community Schools initiative, go to:
www.greencommunityschools.org
“If positive environmental change is going to occur, it must begin with the education of our children.”
— Jayni Chase, MGR Foundation Board Member and Founder, Center for Environmental Education
Putting the “Green” in Green Space:
A Northeast Community Discussion
The City of Minneapolis Public Works,
Minneapolis Public Schools, Minneapolis
Parks & Recreation & Preventing Harm
Minnesota have teamed up to develop
healthy and sustainable land management
practices and projects for the “Green
Campus” of Edison High School, the Flood
Basin & Jackson Square Park, which
together comprise a significant block of
open space in our community.
As a first step, Mississippi Watershed
Management Organization (MWMO) is
funding a feasibility study to develop
project ideas to improve water quality
in this area. You’re invited to learn more
about the “Green Campus” initiative &
provide input into its direction.
Date: Thursday, August 4th • When: 6:30 8:00 p.m., Location: Jackson Square Park,
22nd Avenue NE between Jackson and
Quincy Streets More Info: Contact:
[email protected]
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
eastside food co-op news
5
gm report
Membership Means . . .
Reset Wrap-up
Member-owners at Eastside Food Co-op
have benefits, rights and responsibilities.
by Amy Fields, EFC General Manager
Last issue, I wanted to delight Eastside shoppers with our
reset of Aisles 2 and 3. The physical reset itself didn’t go off
seamlessly (we ended up with three phases instead of just
one), but we’re really happy with the results, and we hope
you are too.
• Aisle 1, our produce aisle, has a slimmer shelf profile for
the unrefrigerated, dry produce like potatoes, onions, and
tomatoes. Now there’s more room in the aisle for shopping
carts.
• We opened up more floor space in front of the cheese
case, so customers can both pause and peruse the cheese
selection and get into Aisle 2!
• We’ve installed a customer service desk for the Wellness
department, so our friendly wellness team of Jesse, Ginny
and Allie, will be available right in the aisle to answer your
questions.
• We have expanded our personal care department by 12 feet,
and our supplement department by 2 feet.
Benefits
• The ATM has
been relocated
to the front of
the store.
• A 5% discount on a single purchase of
up to $50.00 each month
• The most
controversial
change we
made in the
reset was the
removal of the
10 bulk nut
butters in their
big buckets,
replaced with
two nut grinders, one with peanuts and one with almonds.
And we have heard both positive and negative feedback,
but we felt it was the right move to make. We are working
to accommodate as many shoppers as we can – and hope
to bring in 5 lb. buckets of nut butters this month.
• We have reduced the number of bulk herbs and spices
we carry, but we are confident that our current selection
moves quickly enough to be fresh and fragrant when you’re
ready to buy!
Still to do:
• We heard you when we took away the bulk candy display
(you said “I want candy!”), and now we have more bulk
candy in the new bulk set, which features slimmer gravity
bins and a bigger selection of bulk foods. Look for even
more products in July and August.
• Bulk cleaning products will be merchandised together, body
care as well as bulk household cleaners at the end of Aisle
3. That will give us more room in Aisle 5 for more grocery
items.
• The general merchandise department lost space in the
reset, but we’re bringing back a book shelf to be placed
next to register 3.
• Coffee and tea are now merchandised together in the bulk
aisle.
• 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
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.
northeast farmers market
Small Change Speaks Volumes
by Martin Brown, Farmers Market Outreach Coordinator
As we enter peak produce season, there’s a lot to be excited
about at the Northeast Farmers Market. Attendance is up and
our new Market Manager, Margaret, is rocking our socks off.
We are now accepting EBT and debit cards, and doing what I
call “Breakfast, Lunch, and Beef.” We’ve got coffee, pastries,
fritters, pancakes, egg rolls, Caribbean-style sandwiches, plus just about everything
you need to make a seasonal dinner, centered around an affordable cut of local,
organic, grass-fed meat.
There’s kids programming and music every weekend, regular non-profit guests, and
mouth-watering cooking demonstrations by Northeast chefs the third Saturday of
every month. A lot of it is new. But the core of it is tried and true.
With all of that exciting stuff going on, I want to bring your attention to an absurdly
small change I made for 2011. It’s this big: ‘
time, too. I’m not just a “consumer” - and I’m not a “producer” either. The “producer/
consumer” paradigm looks suspiciously similar to the model for the profit-driven food
system. But the way I actually sustain myself looks more like a web of relationships –
or an ecosystem.
We all live in food “ecosystems,” and affect others that share them with us. An
ecosystem with only three niches – producer, distributor, and consumer – will break
down at some point. Fortunately, that’s not actually the world we live in. The real
one is much more complex, and, in it, the smallest acts – like planting a seed – can
change our relationship to the totality.
We hope you’ll join us at the Market this season. We invite you to leave the
“consumer” label behind and join us as a community member instead!
The Northeast Minneapolis Farmers Market is located at University and 7th Avenues
NE. It is open on Saturday mornings from 9 am to 1 pm.
That’s an apostrophe. In my previous years as Outreach Coordinator, I adamantly
asserted that we were the “Northeast Farmers’ Market” – as in the market that
belongs to the farmers. The alternative seemed to be the market where one could get
farmers – absurd.
This year, I recognized that the market is not the farmers’ any more than it is anyone
else’s. It is for all of us–buyers, barterers, bystanders, growers, green thumbs, vendors,
volunteers, producers – people. And there are so many more names for each one of us!
As a political gastronomist, the apostrophe issue got me thinking about my food
system paradigm. It involves “producers” (farmers) and “consumers” (the rest of us) –
and then there’s all these middle-people that make up the distribution infrastructure.
In this framework, the main benefit of a farmers market is that it moves a reasonable
amount of $$$$$ directly from the “consumer” to the small “producer.” But that ain’t
how I live my life!
I grow my own produce, but I do love some Breakfast, Lunch, and Beef. I need cheese
from the cheese guy every few weeks, and hot sauce, jerky, and bread when I run
out. I buy kombucha from the kombucha vendor – but I’m also learning to make my
own. I get gardening tips from a handful of Market goers and I give ‘em from time to
Farmers Market vendor Chu Fong Xiong. Photo by Bobbie Fredsall.
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
6
eastside food co-op news
you are what you eat
Cooking Basics: Simple Summer Salads
by Kristin J. Boldon, EFC Member
Four Dressing Recipes
The Simplest Vinaigrette
(makes about 1/4 cup)
1/4 cup oil (canola, olive, or locally
produced Driftless Organics
sunflower oil)
1 tablespoon vinegar (red wine, white
wine, balsamic, apple cider, sherry)
Salt and freshly ground pepper to
taste
Combine in covered jar and shake to
blend.
My Mom’s Vinaigrette
(makes about 1/3 cup)
1/4 cup oil
1 tablespoon vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 small garlic clove, minced
fresh ground pepper to taste
Combine in covered jar and shake to
mix.
Easy Caesar Dressing
(makes about 2/3 cup)
2 tablespoons mayonnaise
1 tablespoon olive oil
2 tablespoons fresh-squeezed lemon
juice
1/2 teaspoon Worcestershire sauce
1 small clove garlic, minced
2 tablespoons finely grated parmesan
1/4 teaspoon salt
freshly ground black pepper
optional: 1/4 teaspoon dry mustard
Combine all ingredients in small
bowl. Whisk to combine, thinning
with oil or water to taste.
Blue Cheese Dressing
(makes about 1/2 cup)
As I write, the weather is hot, overcast and humid. The
thought of turning on the oven, or even the stovetop, fills
me with horror. So tonight, and I imagine many nights this
summer, we’re going to have salad, since the ingredients
do not require any actual cooking, only preparation. Salads
are local and in-season food, filling but not heavy, full of
fiber and nutrients, pretty to look at, plus there are endless
variations. For a simple summer supper, salads are the way
to go.
going to eat immediately. The easiest, most effective way to
coat the greens is to drizzle the dressing over them, then toss
them (literally--get them up and into the air!) gently with
clean hands or a large spoon and fork. Use about 1 to 1 1/2
teaspoons of dressing for one to two cups of salad and pass
extra at the table. Dressings can be refrigerated, covered, for
about a week.
Laying the Foundation: Lettuce and Greens
Start with cleaned lettuce. Use a small handful for children,
and one or more generous handfuls for adults. You can dress
individual portions, or let each person dress her own salad.
I like to place all greens in a large bowl, dress with about 1 to
1 1/2 teaspoons dressing per handful of lettuce, then divide
among plates or bowls and top as each person chooses. For
kids, I like to put dressing lettuce and toppings in separate
piles. The deconstructed salad becomes dippable finger food.
EFC shoppers are fortunate to have access to several
varieties of local lettuces all year, thanks to hydroponic
produce from Living Water Gardens near Wells, Minnesota.
If you’re not experienced with washing lettuce, don’t panic.
I use a salad spinner, but you can do this by hand as well.
Either way, break leaves off one by one, or remove the root
by twisting or cutting, then peel the leaves off one by one.
Discard outer leaves and pieces of leaves that are brown or
wilted. With a salad spinner, put the good leaves in the large
clear plastic outer bowl filled with cold water, swish around
for about 30 seconds (more for very dirty leaves), then lift
them out into the inner, colander-style bowl of the spinner.
If the water contains dirt or bugs, fill the large bowl a second
time, rinse the leaves again, drain them and if clean, spin
them dry. Dirt-grown lettuce may take more than one or two
rinsings. Without a salad spinner and to use less water, rinse
leaves above a large bowl or sink until there is no visible
dirt. Shake each leaf, then place it on a kitchen towel to
absorb excess moisture. If you’re not using all of the lettuce
right away, store it in a plastic bag or other container (like
the salad spinner itself) with a small paper or cloth towel to
absorb and hold extra moisture. I often clean two heads of
lettuce at once so I have greens ready for several days. You
may break them into bite-size pieces before you store, or
when assembling the salad.
Getting Dressed: How to Lightly Coat the
Leaves
You can use bottled salad dressings, but they’re not local,
and the ingredient lists tend to be long with dodgy-sounding
ingredients and preservatives. Most dressings, especially
vinaigrettes, are easy to make and far more flavorful than
their bottled counterparts. I’ve included recipes for several.
Purists recommend whisking oil into vinegar a little at a
time so the dressing doesn’t separate. I don’t bother with
this. Shaking the dressing to mix it takes only a second. As
for how much to use, the goal is lettuce lightly slicked with
dressing, not drowning in it. If dressing pools at the bottom
of the bowl, you’ve overdone it. Dress only the greens you’re
Putting It All Together
Lettuce and dressing makes a fine simple salad, or you can
combine fruit, vegetables, cheese and something crunchy.
Ask EFC staff what’s in season and what pairs well with what.
Below are a few examples of toppings.
Fruits: Fresh strawberries, blueberries, apples, pears, figs,
peach, plum, apricots, pomegranate seeds. Dried cranberries,
cherries, blueberries, raisins, apricots.
Vegetables: Tomatoes, cucumber, steamed asparagus,
roasted beets, sliced onion, scallions, jicama, kohlrabi, salad
turnips, radishes, broccoli or cauliflower florets, chopped or
grated carrots, thinly sliced celery or chard stems.
Cheese: Grated or crumbled parmesan, cheddar, jack, goat
cheese, blue cheese, feta, mozzarella, or just about anything
in the cheese case.
Nuts and Seeds: toasted walnuts, pecans, almonds, pine nuts,
sesame seeds, pepitas, sunflower seeds.
Croutons and other crunchy stuff: Toast fresh or stale bread;
cut into 1/2 inch squares. Grate stale bread into large crumbs.
Cut up cubes of regular or sweet potato; roast or pan saute
them until crispy on the outside and soft on the inside. Make
a thin grilled cheese sandwich; when cool cut into 1/2 inch
squares. Crumble tortilla chips, bacon, crackers or pita chips.
Here are some of my favorite combinations to serve over
greens, but the possibilities are vast. Look online for ideas to
use what you have on hand.
Strawberries with Barsy’s smoked almonds and feta cheese.
You Are What You Eat,
continued on page 7
No need to turn on your
oven for this pretty,
simple summer supper!
Photo by Kristin Boldon
1/4 cup local blue cheese, like
Shepherd’s Way Big Woods Blue,
crumbled
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 tablespoon cider vinegar
pinch each of salt, freshly ground
pepper and garlic powder
Combine all ingredients in food
processor until smooth.
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
eastside food co-op news
7
Local and lovely!
Photo by Kristin Boldon
You Are What You Eat, continued from page 6
Pear with Barsy’s smoked almonds, dried cranberries and
goat cheese.
Roasted beets with blue cheese and walnuts.
Apple, toasted pecans or walnuts, and grated cheddar or
gouda.
Blueberries, grated carrots and sunflower seeds.
Steamed asparagus, hard-cooked eggs, and parmesan.
Tomatoes, cucumber and bacon with blue cheese dressing.
Classic side salad: grated carrots, quartered fresh tomatoes,
thinly sliced red onion, grated cheddar or parmesan cheese,
and croutons.
Greek: quartered tomatoes, sliced cucumber, red onion and
bell peppers, kalamata olives, feta cheese, with red-wine
vinaigrette.
Nicoise: canned tuna, steamed green beans, quartered
tomatoes, cured olives, sliced cooked potato and hardcooked eggs with vinaigrette.
Taco: black beans, corn, grated cheddar or pepper jack,
chopped avocado, tomatoes, tortilla chips (whole or
crumbled) with lime vinaigrette.
Hummus: pita segments topped with hummus, tomatoes,
cucumber, grated carrots, and kalamata olives.
Salads are a wonderfully adaptive dish on the side or as the
main event, during warm weather into cool. Experiment.
Write down your successes. And keep at it.
thai rice & noodles
happy hour 4:00-6:00 mon-fri
daily lunch & curry specials
located at Central & Lowry Avenue in NE Minneapolis
mon-thur 11:00-9:00, fri-sat 11:00-10:00, sun closed
www.senyai-senlek.com
612-781-3046
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
8
eastside food co-op news
things we like
RiverFIRST Seeking Community Engagement
by Mary deLaittre, MRDI Project Manager
The Minneapolis Riverfront Development Initiative (MR|DI) is a design-based strategy,
lead by the Minneapolis Park and Recreation Board with public and private input,
to leverage parks as the engine for sustainable recreational, cultural, and economic
development along the riverfront, reclaim the Mississippi – one of the three great
rivers of the world and America’s “fourth coast” – as the source of our regional
identity, and establish our region as a leading river community for the 21st century.
The MR|DI is the successor of the Minneapolis Riverfront Design Competition, the
largest landscape architecture and urban design competition in state history, which
built on the award-winning Above the Falls master plan to address 5.5 miles of the
Mississippi River and adjacent neighborhoods stretching from the Stone Arch Bridge
to the city’s northern border.
The Minneapolis Park and Recreation Board is transitioning to the next phase of
community engagement around the Minneapolis Riverfront Development Initiative,
through which the Park Board is vetting a visionary proposal for new parks along the
North and Northeast sides of the Mississippi from the Stone Arch Bridge to the city’s
northern limits. The first 10-week phase of the MR|DI began in April and involved an
intensive critique of the RiverFIRST proposal by the Park Board and the community
at three monthly multi-day meetings with Steering, Technical and neighborhood
Advisory committees and the public. June 20-22 concluded this phase, with a
presentation by TLS/KVA of their recommendations for initial five-year development
of RiverFIRST demonstration project and subsequent completion of the vision over a
20-year span.
Whereas the MRDI just finished an intensive 10 weeks of in-depth design review
and initial relationship-building with an incredibly broad group of Upper Riverfront
and regional stakeholders, we are now sowing broader grassroots involvement.
This next 10-week phase will be about cultivating the coalition of stakeholders –
neighborhoods, non-profit and community organizations, multiple agencies at all
levels of government – needed to see a project of this scope and significance through
to fruition. MRDI project Manager Mary deLaittre will be presenting the most up to
date concepts for RiverFIRST—the MRDI proposal.
Eastside’s next Northeast Network on Thursday, August 11, will be a
Presentation by the Minneapolis Riverfront Design Initiative, “Visions of
the Future: The Upper Riverfront,” Guest Speakers TBA. For more details
see the Events Calendar on back page. For updates, visit our website at
www.eastsidefood.coop.
Multi-Modal Greenport
Farview Park Expansion
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
eastside food co-op news
9
reprint
Organic Watchdog Asks USDA to
End Labeling Abuses: Prominent
Brands Using “Organic” in Their
Name When Products Don’t Qualify
Cornucopia, WI—While the organic label is the gold
standard of eco-labels on food packages, one major
loophole in the federal organic standards remains—which
an organic industry watchdog is asking the USDA to close.
Companies are tightly regulated in terms of their use of the
word “organic” on food packaging, but some businesses
are deceiving customers by using the words “Organic” or
“Organics” in their company name on food that does not
legally qualify as organic.
“Companies are getting away with using the word ‘organic’ in
their company name, listed prominently on food packages,
even if the product they’re selling isn’t certified organic,”
explains Charlotte Vallaeys, Farm and Food Policy Analyst
with The Cornucopia Institute. “These companies are taking
advantage of the good name and reputation of organics,
without going the extra mile to actually source all organic
ingredients in their products.”
The Cornucopia Institute, a Wisconsin-based farm policy
research group, has sent a formal legal complaint to the
USDA’s National Organic Program, and a second similar
complaint to the Federal Trade Commission, highlighting
labeling improprieties with three food brands; Oskri
Organics, Organic Bistro and Newman’s Own Organics. These
companies sell products that do not qualify to bear the
“USDA Organic” seal, yet may appear organic to consumers
based on the prominence of the word ‘Organic’ in their brand
name.
Oskri Organics sells a variety of foods, including fruit
preserves, nutrition bars and tahini (sesame butter). Some
of their products, however, contain no certified organic
ingredients. These Oskri Organics products are therefore
no different from conventional foods, yet many consumers
are presumably being unethically led to believe they are
organic based on the company name, displayed on product
packaging.
Organic Bistro sells frozen entrees made with organic
vegetables, but uses non-organic chicken and turkey. “There
is certainly no shortage of organic chicken or organic turkey,
which are, obviously, more expensive than conventional
meats,” said Mark Kastel, Cornucopia’s codirector. “By using
conventional ingredients to cut costs, yet displaying the
word “Organic” so prominently on their packages, Organic
Bistro is unfairly competing with truly organic companies
that commit to sourcing organic meat.”
Local is Good!
Newman’s Own Organics sells some certified organic
products and some that only qualify for the “made with
organic” label (70% organic content), yet uses the term
“Organics” in their name—on all food packages.
“Consumers should be able to trust that any food
package with the word “Organic” displayed prominently
is truly certified organic, contains predominantly organic
ingredients, and meets the letter and spirit of the law,” Kastel
added.
The Cornucopia Institute, a Wisconsin-based nonprofit
farm policy research group, is dedicated to the fight for
economic justice for the family-scale farming community.
Their “Organic Integrity Project” acts as a corporate and
governmental watchdog assuring that no compromises to
the credibility of organic farming methods and the food it
produces are made in the pursuit of profit. Their web page
can be viewed at www.cornucopia.org
Rod Stevens models his new
Farmers Market backpack.
Photo by Bobbie Fredsall.
Scherer Park Beach
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
10
eastside food co-op news
Menu Ideas
So, you’ve decided to take focus on eating more locally produced food.
You might be asking yourself, “How am I going to do this?”
On the following pages, you’ll find sample menus—ideas for breakfast, lunch and
dinner to help you get started.
• Homemade tomato soup, made with locally grown tomatoes, herbs, and local cream
or whole milk.
• Locally grown apples (whole or sliced).
Menu #3: Local on Grill
At the co-op, simply look for the local sticker or ask a friendly staff person for
assistance in locating our many locally produced items.
• Locally produced hamburgers or veggie burgers, served with locally grown
tomatoes, lettuce and onions on locally baked buns.
You also may want to pick up an In-Season Calendar for Local Produce to assist you
in your shopping. It’s a nice piece to keep on hand—even after Eat Local, America!
ends.
• Veggie kabobs, featuring locally grown cherry tomatoes, onions, garlic, potatoes,
peppers and zucchini. (Option: Add locally produced beef, chicken or sausage.)
Good luck as you embark on your quest to make local food an integral part of your
daily diet!
Breakfast
• Locally grown corn on the cob.
Menu #4: Great Greens
• Your favorite mixture of local salad greens, veggies, cheese and meat (if desired)
and dressed in a homemade vinaigrette.
Menu #1: From–the-Farm Hash & Cakes
• Serve with homemade or locally produced artisan bread and local butter.
• Your favorite brand of frozen hashbrowns or locally grown potatoes (sliced or
diced), mixed together and fried with locally produced eggs, green peppers, onions,
mushrooms and cheese.
Dinner
• Homemade pancakes covered with locally grown berries and locally produced
maple syrup, if available.
• Your favorite locally produced meat or garden burgers on the grill.
Menu #2: Sustainable Smoothie & Breakfast Burrito
• Wrap locally grown potatoes in foil and add to grill; soak ears of corn in water and
add to grill.
Menu #1: Garden Grillin’
• Blend together 3 cups local milk (or substitute water for fewer calories), 1 cup fresh
or frozen berries or melon. (Option: Add local yogurt and 1/2 banana, and it’s still
80% local.)
• Top it off with your favorite local ice cream.
• Breakfast burrito made with one local fried or scrambled egg, topped with local
cheese and veggies, served inside a local corn tortilla.
• Frozen pizza crusts, topped with local garlic, tomatoes, peppers, onions and
mozzarella. Add locally produced meat, if desired.
Menu #3:
Keep-it-Close Quiche
• Walnut burgers, thawed and pressed
into pie pan, filled with local eggs,
onions, peppers and tomatoes. Bake
at 375 degrees for 45 to 75 minutes
(test doneness by sticking a knife in
middle, like testing a cake).
Menu #2: Stone’s Throw Pizza
• Serve with green salad made with local greens, tomatoes, onions, mushrooms,
peppers and cucumbers.
• Craving dessert? Try some spumoni or vanilla ice cream.
Menu #3: Near-by Burritos
• Soak and cook black beans (found in the Bulk section).
• Combine and cook in large pan with locally grown tomatoes, onions and garlic as
well as cumin and/or chili powder. Add water as needed and cook until thickened.
• Locally baked toasted bread, served with locally produced butter and/or cream
cheese or preserves.
• Serve in locally produced tortillas, and cover with local store-bought or homemade
salsa.
• Optional: Serve with locally produced bacon or link sausages.
Menu #4:
Sustainable Spaghetti
Menu #4: Livin’ la Vida Local Granola
• Make your own granola with local oats (found in the Bulk section), topped with local
milk or cream and berries and/or honey.
Lunch
Menu #1: Locavore Lunchbox
• Sandwich made from locally baked artisan bread, local butter, cheese and in-season
veggies. (Option: Add local meat.)
• Locally produced tortilla chips.
• Homemade cookies made from local ingredients.
• Boil locally produced pasta, if
available. Cover with homemade
sauce made from locally grown
tomatoes, garlic, basil, onions, garlic
and peppers.
• Serve with homemade or locally baked baguette or French bread along with your
favorite local butter and garlic.
• Top off with mint or vanilla ice cream.
For more information, go to www.eatlocalamerica.coop.
Menu #2: Close-to-Home Comfort Food
• Grilled cheese sandwich, made from locally produced cheese and butter, served on
locally baked whole grain bread. (Options: Add locally grown tomatoes and locally
produced ham.)
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
eastside food co-op news
11
urban wildlife
Chickens!
by Lisa Friedman, EFC board member
Did you know that each chicken has her own unique, endearing personality? Did you know that they
can be an asset to your vegetable garden, eating those pesky beetles and weeds for lunch? Did you
know that they can co-exist quite well with other animals, even your neighborhood cat?
The growing number of urban chicken owners in the Twin Cities have discovered these insights, and
much more. For the Larson-Dahl family in Northeast Minneapolis, raising chickens began as a family
endeavor. “My child raised chicks in 3rd grade at Minnesota Waldorf School,” explains Angela, mother
of three. “Two of the chickens needed a home so we decided to build a coop and take them.” The
oldest of their children is in charge of cleaning the coop and the youngest two check for eggs each
morning. Now, four years and three batches of chickens later, the biggest benefits have been fresh
eggs, entertainment, and a couple of pots of chicken noodle soup.
David Hirschboeck, EFC’s new scanning coordinator, and his wife started raising chickens not
just for the food benefits, but as part of the desire to move back to the land, which they believe
is possible even in an urban setting. Influenced by the transition movement, which promotes the
need to transition away from our dependency on fossil fuels, urban chickens reflect just one step in
this process toward more self-sufficient, locally-based living. In addition to the chickens, they are
transforming their yard into an urban garden.
When asked what the biggest chicken challenges have been, Angela reports those times when her
favorite chicken died and when they had to treat mites on their chickens’ legs by dipping their legs in
oil for several months. David reports that the permit and inspection process with the city has not been
easy or quick.
One also has to learn patience with nature itself. Once you have built the coop and made your initial
investment, it can take a while before your first batch of chickens are old enough to offer fresh eggs to
your table. And if you are want to welcome a rooster into your flock, you and your neighbors need to
be prepared for him to announce himself faithfully at 4:30 a.m. through your open window.
In the end, Angela says that having chickens is both easy and fun. As more and more feathered friends
appear in our neighborhoods, it is good to be aware that to be approved for urban chickens, 80% of
your neighbors within 100 feet of your house need to sign their approval. So if your neighbor knocks
on your door, consider the benefits. Chickens are not just for the farm any more.
Are they cute or what?? Baby chicks.
Photos by David Hirschboeck.
Last-minute note of interest: Peter is willing to do $7.00 roasted chicken in the deli
every Saturday during “Eat Local, America!” month. Whoo Hoo!
things we like
Solar Energy Systems
Residential • Commercial
Minneapolis celebrates
National Night Out 2011
on Tuesday, August 2!
National Night Out is an event that encourages residents to get out in the community,
hold block parties and get to know their neighbors. It’s a great way to promote
community-police partnerships and enjoy a Minnesota summer evening surrounded
by friends and family.
Eastside Food Co-op provides “Snack Packs” for EFC members having a block party!
Because the co-op celebrates “Eat Local, America!” in August, our National Night Out
snack packs feature some of our wonderful local and regional food vendors.
If you would like to reserve a snack pack for your event, please call Amy on her
direct line (612-843-5401) or e-mail [email protected]. Please place your
order before Thursday, July 28. We’ll call or e-mail you to let you know when the
snack packs will be ready for pick-up!
Go Native
landscaping, l.l.c.
Sundial Solar
Sustainable landscaping
with indigenous plants,
perennials and edibles
sundialsolarenergy.com
Lady fern
612-926-8506
Ann Mueller, owner
[email protected]
612.781.5112
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
12
eastside food co-op news
classifieds
Dog Walking by Amy
Give them love while you’re at work
with a walk from a dedicated dog lover
and renowned dog walker.
1/2-hour walk: one dog: $15
two dogs : $20
References available upon request.
Email to schedule:
[email protected]
Become Pain Free
Eliminate neck, back & joint pain
through postural alignment therapy.
Discover the cause of pain, rather than
treating symptoms. Take responsibility for your health & make necessary
changes to live a healthy, active, pain
free life.
Anna Evans, Postural Alignment Specialist, Certified by Egoscue University
612-706-1616 • [email protected]
Children’s Birthday Party
Having a hard time deciding what
to do for your next child’s birthday
party? I will bring all of the supplies
for the kids to make beaded bracelets
or necklaces to bring home after the
party. Kids have a blast with me!
Contact Sheila at:
[email protected]
Land for sale!
This unique lot is perfect for building a
new home or an Urban Farm! Located
by Columbia Golf Course and St Anthony Pkwy. List price is $19,900 but
willing to look at all offers! Contact
Elizabeth Hurley with Edina Realty at
612.306.1451
business spotlight
The Theatre, The Theatre
by Tom Dunnwald, EFC Board Member
All of us are used to living north or south of Broadway,
but we may soon be referring to the whole of Northeast
Minneapolis as “off-Broadway.”
Many NEers are familiar with the sizable and well equipped
theatres at Northeast Middle School and Edison High School,
the pocket theater in the pocket-size but fabulous Pulaski
Auditorium on 22nd, the beautiful and functional remodeling
of the old Ritz movie house and the aching potential of the
Hollywood sitting mute on Johnson, but until last fall with
the exception of the great seasons at the new Ritz there were
no standing theatre/dance companies in Northeast.
Last fall, at the urging of Edison Principal Carla Steinbach,
the venerable (my favorite label for anyone or anything
over 50years old) Morris Park Players made the trek across
the river from their old digs at Folwell Middle School to
roost at Edison. As a result Northeast was treated to a great
production of Annie! in November and this May (wrapping
up on the 14th) the Players treated us to Grease—the musical.
Next year’s season kicks off in November with Hello Dolly!
and the Players will usher in spring along the yellow brick
road with the Wizard of Oz.
Though the Morris Park Players are, we hope, in NE for
at least as long as their 27-year residence at Folwell, they
moved across town into the equivalent of a gently used older
home, unlike the homeless pioneers behind Nimbus Theatre,
who last year staked their claim in a bare (“with very high
ceilings“) vacancy right next to the “Alamo” at 1517 Central,
across from Diamond’s Coffee.
offering first Genet’s The Balcony, and then in May, Joan
Didion’s Year of Magical Thinking, finishing that run May
21st. Next year’s season of four performances is yet to be
announced.
It is pretty interesting to compare the two theatres. Nimbus
is a director’s theatre, in that Liz Neerland and Josh Cragun,
co-artistic directors are the core of the Nimbus experience.
The casts of the various plays come in through open audition.
The Players, started out as a mom and pop operation at the
now gone Morris Park Elementary, singing and performing
to entertain their kids. A founding member Art Dubé has
had a role in every production, up until this fall’s move.
The musical theatre that the Players love, often produces
shows with upwards of 80 cast and crew, including live pit
orchestras.
Nimbus, since its inception has been a vagabond company,
performing all over the cities until it seemed to make
economic sense to build a home: a seventy five seat theatre
with a 900 square foot stage, and really high ceilings, and
available for hire, schedule permitting.
So, we find ourselves contemplating performance riches,
regardless of your interests, next season here ‘off Broadway’
in NE Minneapolis.
Then in the depths of this great[ly lengthened] winter, those
of us not in the know were surprised to find Nimbus in our
midst, finishing its first season in NE at its new theatre space,
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
eastside food co-op news
13
where does your food come from?
Part IV: Should We Buy Local?
by Bobbie Fredsall, EFC Board
We consider many factors when we choose the food we buy – what we or our family
like, what we want to cook or can cook, nutrition, cost. We may also have external
reasons for our choices. Michael Pollan has said that every food purchase we make
supports a certain set of environmental and economic values. Frances Moore Lappé
said “Every decision we make about food is a vote for the kind of world we want to
live in.”
Should we be making an effort to choose local foods? You couldn’t have missed
the promotion of August as Eat Local month. The Eastside Food Co-op supports the
movement along with the entire food cooperative community. The Eastside Food
Co-op’s third Ends Policy ( the Ends give our reason for existing) states that “Our
products and services sustain and satisfy our community, and are selected by giving
preference to organic, fair trade, and local production.” Our co-op also supports
consumer supported agriculture (CSAs) by acting as a drop-off site for many farms.
We support the NE Farmer’s Market where many local farmers and other providers
offer their wares. The Co-op has had a spring plant sale for years, providing the
plants for many a local vegetable garden.
How does the Co-op define local? We use a “foodshed” model. The term comes from
the idea of a watershed. Foodshed refers to everything between where a food is
produced to where a food is consumed. The US foodshed is the entire world. If we
take into consideration the sustainablilty of food production and the environment,
then we consider time and ease of travel, density of population, and productivity of
the land in determining our foodshed. The Co-op defines our foodshed as Minnesota,
Wisconsin, Iowa, and North and South Dakota.
Delivery truck from Driftless Organics, located in Soldiers Grove, WI.
Photo by Bobbie Fredsall.
You will support endangered family farms.
By signing up for a CSA share (Community Supported Agriculture) we help support
farmers who are growing vegetables in a sustainable way. Maybe we have met the
farmer or traveled to the farm. Even if we haven’t, we have regular communication
from the farm along with our boxes of fresh food, and we know where that food
comes from. When we go to a farmers market we see the farmers and can ask about
the food and the farm. In our co-op the local produce sometimes has a face. At
least it has an address. The August Eat Local campaign helps us link our food with a
person. Try a farm tour and meet some local farmers!
You will strengthen your local economy.
You Will Strengthen the Local Farm Economy
You will protect the environment.
The Land Stewardship Project supports community based foods and environmentally
sound farming practices. In Minnesota, CSAs, farmers markets, and the state food
cooperatives all contribute to supporting these farms. My CSA payment goes directly
to the farmer as do payments to a farmer at a farmers market. Increasing the
number of active small farms increases the population of rural communities and thus
strengthens them.
Clearly, the Eastside Food Co-op considers purchasing local foods when possible the
right thing to do. What are the arguments given as to why buying local is the ethical
choice? Peter Singer and Jim Mason, who have written about the ethics of our food
choices in The Ethics of What We Eat, consider three arguments made by FoodRoutes
Network (www.foodroutes.org) which represent claims made by advocates of
buying local.
You Will Support Endangered Family Farms
The proportion of people living on farms in the United States has dropped from
40% in 1900 to less than 2% in 2006. Much of this change is due to the spread of the
industrial agriculture model based on very large farms. Some of the decline is also
likely due to people leaving rural areas for other opportunities. The drop in the
number of people farming has also meant a decline in the population and economy
of rural towns.
You Will Protect the Environment
The most frequently raised environmental issue is the environmental cost of
transporting the food from the farmer to the people
who purchase and consume it. Singer and Mason
report that in 2006, food production, processing,
manufacture, distribution, and preparation consumed
12-20% of the United States energy usage, which is as
a whole already high per capita compared to other
countries. The eat-local movement argues that it is
much better for the environment to purchase foods
that haven’t traveled very far to reach you.
Other Views
Some have pointed out that not all transportation
has the same environmental cost, so there is more to
the argument than miles traveled. Transport via ship
or rail is much more environmentally efficient than
air and truck transport. Others have compared the
efficiency of a smaller perhaps older truck traveling
on rural roads and around crowded metropolitan
roads delivering CSA shares to a large truck traveling
on freeways that is more highly efficient per pound
of food delivered. The calculation is obviously more
complex than the number of miles driven, but in
general, the amount of miles does matter.
Singer and Mason raise a concern about the
environmental costs of other sources of energy used
Late-summer CSA box from Treasured Haven Farm.
Where Does Your Food Come From?,
continued on page 14
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
14
eastside food co-op news
Publication Notice:
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 Amy Fields at
[email protected] or (612)
843-5401.
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.
in production. For example, the hydroponically-produced
local lettuce I have bought in the winter obviously has to be
grown in some heated building or greenhouse. Factoring in
the cost of the heat might mean that the environmental cost
of lettuce from California is smaller in the winter.
The environmental cost of food transportation is relatively
small at 11% compared to the 26% used in home preparation
and 29% in processing.
Singer and Mason suggest that we look at our own energy
use. Do we walk, bike, or drive to get our food? If we drive,
how far? If we really want to save energy, we should buy
only fresh, unprocessed local food grown outdoors and eat
it raw or with minimal cooking. In Minnesota this might be
possible for a few months of the year. Their recommendation
to restore seasonality to fruits and vegetables does make
sense. Do we need fresh strawberries and tomatoes all year?
Perhaps ‘buy locally and seasonally” is a better policy than
“buy locally.”
Michael Pollan notes that ethical choices surrounding food
sometimes collide. For example our co-op wants to provide
organic, fair trade, and local food. Much of our local food
is not organic, or at least not certified organic. Our fair
trade food is not local, since we don’t have a local fair trade
movement yet. Singer and Mason provide a long discussion
about the choice of supporting local farmers who are
relatively prosperous compared to farmers in much of the
developing world who get by on pennies a day. They argue
that it would be better to support the poor farmers.
In times of uncertain climate and availability of energy
supplies, we may have to depend more on what is grown
locally. We want those farms to be there.
Ethical choices are not straightforward. We can only try to be
informed and do our best. What are my choices with respect
to local foods? I am growing some of my food, I am sharing
a CSA share with a friend, I go to the NE Farmers Market
frequently, I pay more attention to where my produce
comes from at the co-op and usually buy the local choice.
At the same time I am not willing to give up coffee, tea, and
chocolate (fair trade usually) and the vast array of fresh
fruit available in the summer, some from outside our local
foodshed.
It’s up to each of us to review the data and the arguments
and make choices that feel right to us. The Co-op’s
educational mission is to provide members with accurate
information. Either way, enjoy local food while you can and
support our local farms!
Sources: On greatergood.berkeley.edu do a search for
Singer or Pollen to find their articles. The Singer Mason
article is also in the book The Ethics of What We Eat.
The website of the Land Stewardship Project is www.
landstewardship.org.
An issue that was not raised in the Singer-Mason article was
the desire to maintain and nourish sustainable agriculture
and the communities that support it within our own
foodshed in order to assure the security of our food supply.
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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.
There is a 50-word limit on free,
member classifieds.
Do You Know Where Your Food Comes From?, continued from page 13
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kids_4.875x7.5.indd 1
7/6/11 10:39 AM
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
eastside food co-op news
15
the hive
eastside food co-op
member classifieds
SAVE ON SHIATSU
Please contact Ivy West @
612-333-6561 or visit our website @
www.alight-shiatsu.com.
Victory Gravesite Care
Call John at 612-703-1158 or [email protected]. We can
usually visit the gravesite if you need
an estimate or advice.We would be
honored to serve you.
Affordable Websites
Call Janet at 612-378-1904 or visit
jalenenterprises.com.
Make your next move
a Smart Move!
763-746-9666 or
www.SmartMoveMN.com
Arce’s Sewer & Drain Service
24-hours a Day, 7 Days a Week
English (612)219-1350
Spanish (612) 251-2661
PREGNANT???
Learn how to give birth. Sign up for
classes in The Bradley Method.
Amy Danzeisen and Micha McDonald
612-302-8120
[email protected]
HARDWOOD FLOORING
10 years in the Business, many
references. Call for a FREE estimate.
Mark 612-987-5175
Hatha Yoga classes in classic
Himalayan tradition.
Call or e-mail Barbra Bloy
612-782-8258
[email protected]
Thieves Household Cleaner
Clean everything in your house safely.
Great smell, amazing health benefits.
Contact Ginny at 612-251-2735 or
[email protected]
Massage Therapy by Yogamary, LLC
Mary Bowman-Cline LCMT
201 E. Hennepin Ave.
763-442-1340
http://yogamary.com/
Neighborhood Acupuncture
Brenda Grewell, Licensed
Acupuncturist and RN
Midwest Herbs & Healing |
2919 Pentagon Drive NE
St. Anthony, MN | (612) 850-1305 |
www.minnesota-acupuncture.com
Everyday Law Office. Everyday
legal services for start-ups, small businesses and nonprofits.
Contact Leslie Watson, Esq.,
phone 612-275-6225; email
[email protected].
BOOKKEEPING/TAX SERVICE
[email protected] or
call (763) 354-9908 for quotes or
questions; full list of service go to
http://wgbenterprises.blogspot.com
SHRINK YOUR BELLY
visit dougmoorefitness.com
Bond Tile & Stone
10% Disc.When You Mention This
Ad. Check Out Our Portfolio Online.
Free Estimates. 612.386.4007.
www.BondTileAndStone.com
Birth is empowering.
Contact Kerstin Hansen at
[email protected]
for more information.
Affordable Professional
Therapeutic Massage
Jennifer Pyper-Muno,
Hart Lake Massage, 763-706-0954
www.hartlakemassage
massagetherapy.com
Acupunture and Chinese Herbal
Medicine
Joanne Skarjune, L.Ac.
Call 612-724-1951 to schedule an
appointment.
Painter Painting LLC. Interior/
Exterior. Painting, staining, refinishing.
Drywall, plastering, taping, wallpaper
removal. Ice/water damage repair.
Serving the Northeast Arts District,
making your old house beautiful for
22 years. Neat, professional work.
Brian Roehrdanz 612-706-0669.
Northeast Community
Acupuncture
Sliding scale fee of $15-$40
1224 2nd St NE, Suite 200
Minneapolis, MN
Noah Frohlich L.Ac. 612-709-5872
Deborah Owen L.Ac. 612-708-8917
www.necommunityacupuncture.com
Expert Handyman Services
www.FixitorBuildit.com Call 612788-0608 or email: [email protected]
Megan Odell Acupunture & Asian
Medicine, 1224 2nd Street NE.
(612)298-8738.
www.nordeastacupuncture.com.
Repair, Revamp, Repurpose
your existing wardrobe!
Heart Held Designs,
612-781-5259,
[email protected]
NORTHEAST INTERIORS, LLC
HOME IMPROVEMENT AND
RESTORATION, 612-963-1745
[email protected]
Go Native Landscaping
14 years experience. Northeast
owned and operated.
gonativelandscaping
@usiwireless.com or call
612-781-5112
Eco-friendly Printing
Please contact Dave Anderson at
Shapco Printing at 612-278-1559 or
at [email protected].
Serving city buyers and sellers
for 25 years.
612-872-8068
Sandy Green Realty, Inc.
www.SandyGreenRealty.com
Bodyworks by Jill
Massage/Reiki Practitioner
Prenatal / Postpartum Massage
Child supervision available
Jill Young
612-600-3301
[email protected]
bodyworksbyjill.com
READING THERAPIST/TUTOR
Certified Orton-Gillingham instructor. 612-770-2103 or
[email protected]
Bare Wax & Skin
2825 Johnson St.NE, Mpls, MN 55418
612-306-4522
bare.genbook.com
Indulge yourself and
your unborn child!
www.everyday-miracles.org
612.353.6293
Elim Preschool
685 13th Avenue NE • Minneapolis •
MN 55413 • www.elimpreschool.org
• Ages 33 months to 5 years for halfdays or full days • Affordable tuition –
sliding fee scale • Core Knowledge®
Curriculum Sequence • Lunch Bunch
and Morning Romp for extended
sessions
Register Now for September 2011,
612.789.1063
Live Well Massage Therapy
Less Pain, More Life!
Jeanne Ramirez, Natl. Certif. MT,
5075 Johnson St NE, 763-280-3016
When you find you need us,
you already know us
Dunnwald & Peterson, P. A.
Criminal defense—state & federal
courts
Tom Dunnwald
Employment & Civil Rights
Sonja Peterson
612-347-0043
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 as a
benefit of membership.
Please see the publication
notice on page 2 for ad
deadline and limit your ad
to 50 words; send the text to
[email protected]
Tired feet? Call Reflexologist
Robert Johnson I.I.R., A.R.T.
30 years experience. 612-781-2803
BACKYARD CSA: Urban + Rural
Community Supported Agriculture
Contact Jen Adams:
[email protected]
612-781-7379
SxS double bungalow for rent
Columbia Heights $900/mo + utilities
2BR, 1.5 BA, DW,W/D, garage w/
remote, Quiet cul-de-sac, owner occupied, no smoking, no dogs
Email: [email protected],
subject: CH rental, Ph: 763-574-0880,
please leave message
Dawn’s Pet Sitting and Tutoring
Services
612-290-6203,
[email protected]
I specialize in tutoring math; and
cat and dog sitting. I will pet sit any
animal, including reptiles and rodents.
I will tutor any subject I can.
Is Refinancing right for you?
Rates are still low- if refinancing
makes sense in your situation we
would love to help you.We have
many loan programs available, including Government assistance programs.
Call us today for a FREE, no-obligation consultation and you’ll receive
our Credit Scoring Guide.
612-789-5626 MLSMortgageGroup.
com NMLS#365483
Psychic Medium & Animal Intuitive Alison James DM CSC SC
Phone world-wide and Richfield MN
in-person Mini-home workshops and
home group readings Monthly psychic mastery circle & classes Weekend workshops
612.424.1411 Online message service
click: Contact Me
Scheduling online 24/7:
www.alisonjamespsychic.com
House for Rent.
Green, modern, 1 1/2 story, 4-5
BDRM and 2 BATH house available
for rent in Holland, NE Minneapolis
(20th Ave NE & 6th St NE) August
2011 at $1675. Utilities not included.
Security deposit, credit and background check required. Pet friendly.
Email Kelly at
[email protected] for further
details and photos.
FREE FAMILY FUN!
Twin Cities Arts, Community, Culture
with kids. www.freefamilyfun.org
Member Classifieds
continued on page 12.
open daily 8–9 • 2551 central ave ne • email: [email protected] • website: www.eastsidefood.coop • 612-788-0950 • fax 612-781-2324
Thursday, August 18 • 7-9 p.m.
Eastside Food Co-op in the
Granite Studio
FREE + refreshments
Sweet Land is a poignant
and lyrical celebration of
land, love, and the American
immigrant experience. Based
on Will Weaver’s short story
A Gravestone Made of Wheat
and shot on location in
Southern Minnesota, Sweet
Co-op Movie Night –
Sweet Land
Gretchen Morris -The Healthy
Food Lady
Thurs., Aug. 11 • 6-7:30 p.m.
$20 /$15 members
Eastside Food Co-op in the
Granite Studio
Eastside Coop is pleased to
partner with Healthy Foods
for Life to bring healthy and
sustainable meals to the
neighborhood! Come discover
the versatility of your grill
and all the flexible options
your summer produce has to
offer! We will be featuring fish
and vegetarian options in this
class along with scrumptious
summer treats! This class will
have hands on instruction,
recipes plus all the eating you
can do! Class size is limitedsubs allowed-no refunds
Adults over 18-Minimum
of 10 to hold class.
Register online at www.
healthyfoodsforlife.com
Cooking Class – Local
Seasonal Sensations!
NE Youth: Success, Challenges
& Opportunities, Guest
Speakers TBA
Thursday, September 8 •
7:30–8:45 a.m.
NE Network Meeting
September 2011
Wednesday, August 31 •
5 p.m. – 8 p.m.
Eastside Food Co-op “Granite
Studio”
Sign up and make your
favorite local hot dish, snack,
side dish, dessert or entrée
and share the recipe with
your friends and neighbors.
You’ve taken the challenge,
now share your success,
stories and challenges and
enjoy the company and food
of other Localvores. There will
be local music too! Beverages
provided. This will be a zero
waste event. For updates on
Eat Local events go to
www.eastsidefood.coop
Eat Local Pot Luck
Land is that rare independent
feature that uses painterly
images and understated
performances to tell a
universal story of love and
discovery. David Tumblety’s
glorious magic-hour
cinematography recalls classic
American art cinema like Days
of Heaven, transforming the
amber majesty of Southern
Minnesota’s farm country
into an elegiac metaphor for
memory, family, and history.
Thursday, September 15 •
7-9 p.m.
Eastside Food Co-op in the
Granite Studio
FREE + refreshments
Queen of the Sun weaves an
unusual and dramatic story
of the heart-felt struggles of
beekeepers, scientists and
philosophers from around
the world. Featuring Michael
Pollan, Gunther Hauk and
Vandana Shiva, “Queen of
the Sun” reveals both the
problems and the solutions
in renewing a culture in
balance with nature. Queen
of The Sun examines the
global bee crisis through
the eyes of biodynamic
beekeepers, scientists,
farmers, and philosophers.
On a pilgrimage around
the world, 10,000 years of
beekeeping is unveiled,
highlighting how our historic
and sacred relationship with
bees has been lost due to
highly mechanized industrial
practices.
Co-op Movie Night –
Queen of the Sun
FREE + Coffee, Muffins and
Fruit, At Eastside Food Coop in the Granite Studio,
Please RSVP - board@
eastsidefood.coop
❤ your co-op!
Celebrate Local—
Visions of the Future:
The Upper Riverfront,
Presentation by the
Minneapolis Riverfront Design
Initiative , Guest Speakers TBA
Thurs., Aug. 11 • 7:30–8:45 a.m.
FREE + Coffee, Muffins and
Fruit
At Eastside Food Co-op in the
Granite Studio, Please RSVP
board@eastsidefood.
coop
NE Network Meeting
Tues., Aug. 9 • 4 p.m. – 6 p.m.
Sen Yai Sen Lek
We ordered the appetizers;
you just buy your drinks!
Let’s chat and chew at our
favorite local Thai restaurant
and support a Local business!
Sen Yai Sen Lek - 2422 Central
Avenue NE.
Eat (Out) Local Happy
Hour
Fri., Aug. 5 • 4:30 p.m. - 8 p.m.
Eastside Food Co-op
Eat Local at your Co-op! Join
us for an outdoor BBQ dinner
with Live Local music. For
under $10 enjoy an all local
dinner of grilled brats, baked
beans, corn, veggie options,
beverages and much more!
Learn about our local farmers
and vendors and the Eat Local
challenge and fun ways your
family can join in.
Eat Local Celebration!
August 2011
events calendar
In this issue:
Eat Local, America!
Summer Salads
NE Network
and more . . .
an official publication of the eastside food cooperative
volume thirteen, number four
August 2011
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