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sprout!Everyone Welcome

O C T O B E R + N O V E M B E R 2 0 1 1

2823 E. Franklin Ave. Minneapolis, MN 55406612-338-2465

www.seward.coop

Change service required

Thanksgiving HarvestVote for the Board

Invested in Membership

Fairly Traded Tea

SEWARD CO-OP STAFF PICKSFROM THE GM

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October + November | 01 02 | October + November

October is Co-op Month, and we have much

to celebrate. Seward Co-op realized a profit

in the fiscal year that ended on June 30. This

accomplishment is the result of hard work by

staff, great governance by the Board of Directors

and the support of you, our co-op’s member-

owners. The Board of Directors declared a

patronage refund, and in a few weeks you will

receive a letter detailing the amount of your

refund. The patronage refund is a fundamental

quality of cooperative ownership. It embodies

the distinguishing feature that separates co-ops

from all other business models. It illustrates the

fact that profits are distributed not based on

capital ownership — after all, we all own $75 in

Seward Co-op shares — but by each member’s

use of the co-op. Those who use the co-op more,

get more in a refund. This manner of distribution

democratizes the profits of the business.

This Sprout! letter concludes my focus on the ICA

Statement of Cooperative Identity. Over the past

seven issues, I have explored this international

statement that articulates the principles of

cooperation. I have saved the second principle,

Democratic Member Control, for this issue

because our annual election is in October. This

principle brings to life many cooperative values:

self-help, self-responsibility, democracy, equality,

solidarity honesty, openness, social responsibility,

and caring for others. This principle, often

referred to as “one member, one vote,” sets

cooperatives apart from other corporate

structures that allocate votes by the number of

shares of stock. Effectively, this principle keeps

the cooperative focused on the needs of people

by ensuring that its governance is democratic.

sprout! Seward Co-op will sustain a healthy

community that has

• Equitable economic relationships

• Positive environmental impacts

• Inclusive, socially responsible

practices

Board of Directors

Greg Gustafson

David Hoffman-Dachelet

Miriam Holsinger

Leah Janus

Madeline Kastler

Allison Meyer

Rebecca Monro

Dan Nordley

Jill Randerson

General Manager Sean Doyle

Editor Allison Meyer,

ameyer@seward.coop

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

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

www.seward.coop/sprout.

IN THIS ISSUE

Featured P6 Producers ..............................3

Prepare for Thanksgiving ......................... 5

Halloween Treats .........................................7

Annual Meeting ............................................8

Meet the Board Candidates .................... 9

Invested in Membership................... 13Transforming Tea ....................................... 15

From the Board .......................................... 16

Classes & Events ....................................... 17

Co-op News ................................................ 18

On the Cover: Produce department

manager Travis Lusk stocks fresh

apples in the fruit cooler. Photo by Chris

Bohnhoff

Included in this Sprout! is the ballot for the 2011

board election. Please use it to participate in

Seward Co-op’s democracy. This year, you also

can choose to vote electronically. Please make

sure we have your current email address in

order to ensure you receive an invitation to vote

electronically. (You can email updates to your

contact information to us at cs@seward.coop.)

You have until Oct. 24 to vote electronically, or

you can vote by paper ballot until the final call

for ballots is made at the annual meeting on

Tuesday, Oct. 25. This year, we welcome David

Thompson of the Twin Pines Foundation to our

annual meeting. David will speak about the

upcoming International Year of Cooperatives.

Join us at the Profile Event Center to celebrate

the co-op’s success with an evening of great food

and stimulating dialogue.

Since October is Co-op Month, we have

committed to donating 1 percent of our average

daily sales for the month to the Howard Bowers

Fund — a cooperative education resource

managed by the Cooperative Development

Foundation. Additionally, we have featured a

number of products that speak to the unique

quality of cooperative economics. You will find

a number of fantastic P6 products featured

throughout this issue. Especially compelling is

the Potong Tea Garden and the great work being

done by Equal Exchange and the Tea Promoters

of India. In support of this effort, from Oct. 24

to 31, the co-op will match Equal Exchange’s

donation on product sold at Seward Co-op up to

$500. This will help Potong Tea Garden grow and

build greater equity amongst its members.

Halloween can be a tough time for those with kids or anyone just

wanting to eat well. For many, the bad candy is the scariest part

about Halloween. It’s hard not to scream in terror at the mass

of sugary, sticky candy in your little ghost or goblin’s trick-or-

treat bag. Fortunately, the co-op offers a host of less-frightening

alternatives — for Halloween or any other time.

Some of my favorites are Clif Kid strawberry fruit twists, Barsey’s

Naughties almonds, Gummy Cubs in bulk, and B.T. McElrath Salty

Dog bites. — Ned

Larry Schultz organic eggs, Seventh Generation 12-roll packs of

toilet paper, and Dr. Bronner’s soap all make for great pranking on a

spooky night in late October! — Ben O.

My 4-year-old daughter can consume an entire bag of yogurt-

covered raisins from the Bulk department. They’re a great way to

sneak a healthful snack, disguised as candy, into her trick-or-treat

plunder. It’s kind of my trick on her, and I don’t have to worry about

my house getting egged because I gave out a lame treat. — Tom V.

It’s often really cold here in Minnesota on Halloween. Sometimes it

even sleets or snows. With this in mind, my favorite thing to do has

often been to sip on hot apple cider from Hoch Orchard, as I pass

out treats to the kids who come to the door. It won’t be that way this

year, I trust, so I hope to be drinking iced tea, instead. — Claudia

My Halloween pick has to be fresh beef heart from Hill & Vale.

Heart is a fantastic lean meat with a ton of flavor. Once it’s trimmed,

it can be seared or slow cooked and used as a substitution in just

about any recipe. I also believe it is very important to learn to cook with offal and use

every bit of each animal out of respect. — Chris D.

Rest a generous slice of tomato on a basil leaf. Then, for the eyeballs, top the tomato

with two roundish chunks of Seward’s own mozzarella and a sliced olive for each.

Scary. You’ve got yourself a tasty little monster of an appetizer. — Travis

I’m excited for the treats from our Deli’s bakery this Halloween! Look for Halloween-

themed cupcakes and cut-out cookies at the Deli counter’s grab ‘n’ go areas. —

Mary Jo

Spend a brisk autumn evening over the stove, and make your own caramel dipping

sauce. Find individually wrapped Wild Country caramels, a P6 product, at the

registers, and purchase only as many as you need. Melt them with a little butter in a

double-boiler (or just use two saucepans). Slice an apple, spritz with lemon juice to

prevent browning, and let the dipping begin! — Betsy

Splurge on items from our Grocery department during the sweets season. We stock

Thomasina’s cashew brittle and S-Squared buttercrisp toffee, Panda brand licorice,

organic lollipops and candy drops (in root beer, pomegranate and peppermint flavors).

Co-op favorites like candied ginger, mini chocolate bars and snack-size Barbara’s

Snackimals cookies can always double as Halloween treats, too. — Jared H.

© 2011 Seward Co-op Grocery & Deli.

Sean Doyle General Manager

Democracy is based upon the conviction that there are extraordinary possibilities in

ordinary people. — Harry Emerson Fosdick

October + November | 03 04 | October + November

This fall we celebrate one year of Principle Six

(P6): the Cooperative Trade Movement. Through

this collaborative program with Equal Exchange

and five other consumer co-ops, we feature

items available at the co-op and the stories

of the farmers, processors and artisans who

bring them to us. To qualify for P6 designation,

producers must meet two of three criteria: local,

small-scale and cooperatively-owned/nonprofit.

Here’s to building cooperative supply chains and

strengthening our local economy!

Just LocalJust Local is a produce distribution business

owned by Rufus Hauke, of Keewaydin Farms,

which sources products from many small organic

vegetable farms in the Viroqua, Wis., area. Just

Local gathers fruits and vegetables from several

growers and efficiently markets and transports

them to the Twin Cities. It’s not often that a

new produce distributor opens, especially in a

rural area so close the source. That closeness

provides the advantage of a fresher, more-

nutritious crop with a longer shelf life, and it

contributes to building a sustainable and thriving

rural community. Rufus and his family still maintain

Keewaydin Farms and grow many of the fine

crops included under the Just Local label.

Awesome FamilyJoey is a single parent in Minneapolis who

learned early on that if he wanted high-quality

food on a budget, he had better make everything

from scratch. So when his children needed

something for sunburn, it’s no surprise that

he applied the same philosophy. Using pure

aloe, jojoba and essential oils, he created the

original recipe for Total Skincare. Over the next

several years, with help from family and friends,

he discovered the same recipe that soothes

and cools sunburn also works wonders on

minor burns, windburn, razor burn, and on dry,

scraped, or damaged skin. Finally, he compared

his creation to other brand-name products on

the market and found it to be vastly superior.

The big brands were watered-down, full of junk,

or outrageously expensive. Joey started the

Awesome Family to make skincare products

worthy of awesome families like his and yours, at

a price we can all afford.

Shepherd’s Way FarmShepherd’s Way Farm, located near Northfield,

Minn., across from Big Woods State Park, is one

of the nation’s leading artisan farmstead sheep-

cheese dairies. It is operated by Steven Read

and Jodi Ohlsen Read. Shepherd’s Way began

in 1994 in Carver County, Minn., and relocated

to Nerstrand, Minn., in 2001. Shepherd’s Way

survived a tragic 2005 fire that destroyed

more than 500 sheep and lambs. They are still

rebounding from the fire. Within the past year,

their cheese has once again become consistently

available at the co-op. Their cheese has won

many awards, including two ribbons at the

2011 American Cheese Society Competition in

Montreal.

www.shepherdswayfarms.com

Mischief Maker ChaiWarning: Mischief Maker Chai may cause

excessive daydreaming. Fret not; this is creator

Tara Huie’s effort to re-create the exquisite and

elusive flavors of the Nepalese chai she sipped

as she hiked toward base camp at Mount Everest.

Tara uses all organic spices from Iowa-based

Frontier Co-op, and her hours of experimentation

put each and every flavor to work. What results

is not to be missed. Mischief Maker is available

in the packaged tea aisle and at our very own

coffee bar. Enjoy!

www.mischiefmakerchai.com

Seward Co-op’s Harriet Brewing Beer BratwurstOne of our favorite and best examples of an

in-house P6 product is our Harriet Brewing beer

and roasted onion bratwurst. As a co-op that

uses all locally sourced meats, we qualify as a P6

producer. We have a wonderful partnership with

Harriet Brewing (located at 3036 Minnehaha Ave.)

and support this small, local craft-beer producer.

Choosing items produced by our co-op stimulates

the local economy twofold. First, the local farmer,

processor and in this case, brewer, benefit from

our business, and additionally, jobs within our

own Meat department are supported. These are

positions that wouldn’t exist if it weren’t for our

customers who choose to purchase delicious

specialty products.

Let us know what you think of these great

sausages, and tell us if we’re missing anything.

Our Meat department is here to ensure you have

the best local, sustainably raised meat on your

table.

www.harrietbrewing.com

Driftless OrganicsWhen Josh Engel was 11, and his brother, Noah,

was 9, they planted more than 20 varieties of

potatoes on a quarter acre of their parents’

organic dairy farm in southwest Wisconsin. Nearly

20 years later, besides those beautiful spuds,

Driftless Organics produces vegetables, fruits,

grass-fed beef, small grains and sunflower oils

on over 100 acres. Josh and Noah also have

welcomed Mike Lind and Josh’s wife, Theresa,

onto their team. Look for characteristic brown

bags of potatoes in the Produce department and

sunflower oil in the bulk liquid department.

www.driftlessorganics.com

Solomon BakerySolomon Bakery began crafting European-

style breads in 2007. Owner and bread maker

extraordinaire, Veronica Anczarski, strives

to create high-quality breads with simple,

preservative-free ingredients. Last year, Solomon

Bakery moved into a larger facility on Central

Avenue in Northeast Minneapolis to keep up

with demand; yet, Veronica still works with a

small staff of six. Seward Co-op currently carries

several varieties of sliced loaf breads, such as

whole wheat, sunflower wheat and seven-grain.

Additionally, Solomon Bakery makes unique

items, such as dark pumpernickel, World War

II bread (a delicious

marble rye) and potato

rosemary rolls that are

absolutely dynamite

in stuffing or for

turkey sandwiches.

What we love about

Veronica and Solomon

Bakery is not only

the delicious breads,

but also her constant

experimentation with

new products. Her

innovation tastes good!

Olausen Neti PotsDave Olausen started

making ceramic neti pots in 2004. Propelled by

his wife’s allergies, Dave thought that, as a potter,

he could make better neti pots than the plastic

pots she had been using for so many years. He

started offering his handmade pots to local and

small businesses, including his good friend’s

yoga studio. Not only does he offer eye-catching

glazes, but Dave also is continuously working on

new shapes and patterns. And he works to offer

the cleanest product possible — the glazes used

in his products contain no barium or lead. We are

happy to carry this P6 product at Seward Co-op

and appreciate that we have a local neti pot

producer. Dave’s studio is located in Plymouth,

just outside the Minneapolis area.

www.daveolausen.com

Cocoon HouseThe owner of local import company Cocoon

House, Chen Chen, grew up in China during the

Cultural Revolution. Since childhood, Chen has

been in love with silk, and eventually her passion

led her to begin Cocoon House, which distributes

unique silk scarves and apparel made by small

silk cooperatives in China. Chen travels to China

twice a year to create the upcoming season’s

designs with her small factories. The silk is still

produced in the traditional way, dating back

5,000 years, and all scarves are hand-stitched.

Cocoon House is a member of Green America

and the Fair Trade Alliance.

www.cocoonhouse.com

PHOTOS (Clockwise top left): Harriet Brewing owner Jason Sowards in Harriet’s

tasting room. Photo by Allison Meyer. Jodi Ohlsen Read, owner and cheesemaker

at Shepherd’s Way Farm. Photo by Allison Meyer. Hand-stitched silk scarves from

Cocoon House. Photo courtesy Cocoon House. Dave Olausen in his studio, holding

a hand-crafted neti pot. Photo by Greg Wanbaugh

Local, Small Producer, Cooperatively Owned

www.vinelandtree.com612.872.0205

October + November | 05 06 | October + November

“The year that is drawing towards its close, has

been filled with the blessings of fruitful fields and

healthful skies.” Nearly 150 years ago, President

Abraham Lincoln began his Thanksgiving Day

Proclamation with these words, establishing

the holiday as an annual national event. At

Seward Co-op, we celebrate our region’s fruitful

fields year round and share the bounty with our

community. During this harvest season, nothing

beats sharing a festive meal of scrumptious local

ingredients with friends and family.

The Bird Is the WordVisit the co-op now to learn about the variety of

options available for Thanksgiving and to start

thinking about your special orders. In particular,

our Meat & Seafood department is committed

to offering the highest quality, natural and local

products. We’ve selected only the best that

Minnesota has to offer!

In early November, we’ll have a presale of frozen

Ferndale Farms turkeys from Cannon Falls, Minn.

These birds are free range during the warmer

months and antibiotic-free all the time. Closer to

Thanksgiving, you’ll see Ferndale Farms fresh

turkeys (our primary focus this year), Callister

Farm Bourbon Red Heritage turkeys (by special

order) and Larry Schultz frozen organic turkeys.

If turkey isn’t your thing, we will have fresh duck,

geese, poussin (Cornish game hens) and sale

pricing on beef, pork and lamb roasts. We will

offer our special holiday rope sausage and be

making special bulk pork and chicken sausage

for stuffing. For an extra-special appetizer or side

dish, consider our homemade terrines, assorted

sausages, smoked or pickled fish, and our various

cured meats and salamis. Visit with our staff and

please place an order ahead of time to ensure

availability. (See turkey order form below.)

Holiday entertaining will be easy and further,

you’ll impress your guests with a charcuterie

platter from the Meat & Seafood department. We

include our favorite salamis, terrines, sausages

and cured meats in this attractive and affordable

holiday party platter. Pair this with smoked fish,

pickled herring and a rope of our delicious

holiday sausage to complete the perfect holiday

spread.

Catering by the DeliJust in time for the busy days of autumn, our Deli

announces its new catering program. Look for

copies of the catering menu at the Deli counter,

at Customer Service and on our website. We offer

a full range of items to support your holiday and

party needs, from artisan cheese platters to full

entrees, such as enchiladas and lasagna.

Consider the co-op your silent partner in the

kitchen when planning this year’s Thanksgiving

feast! We have a wide variety of ready-to-eat

side dishes to accompany your meals, including

stuffing, house-made cranberry sauce, green

bean casserole and poultry or vegan gravy. And,

from Nov. 2 to Dec. 31, all holiday pies are $1

off. Place your order in advance to reserve your

favorite pies or simply pick them up from our grab

‘n’ go cooler.

The order deadline for Thanksgiving catering

from the Deli is Monday, Nov. 21, at noon.

Celebrate the Year’s HarvestBy Chris Dick, Meat & Seafood Manager; Bill Williams, Deli Manager

ABOVE & RIGHT: Photos by Chris Bohnhoff. FAR RIGHT:

Photo by Philip Fuller & Scott Andre.

Turkey breast slices

Traditional herb stuffing and vegan cornbread

stuffing

Cranberry chutney

Poultry gravy and vegan mushroom gravy

Green beans amandine

Garlic mashed potatoes (traditional and vegan)

Thyme beets

Wild rice salad with craisins

Maple-glazed yams

Cranberry relish with walnuts

Spinach artichoke dip

Feta and roasted red pepper torta

Mushroom walnut loaf

Garlic chive cheddar cheese ball

Roasted root vegetables

Walnut pecan pate

On Thursday, Nov. 24, the Deli will serve a traditional Thanksgiving meal on the hot bar, complete

with all the fixings. Please come and join us; everyone is invited!

Thanksgiving on the Hot BarThursday, Nov. 24

11 a.m. – 3 p.m.

Join us on Saturday, Nov. 5, from 11 a.m. to 3 p.m., for Seward Co-op’s Holiday Preview

event. Sample from our holiday catering menu and party trays, and taste free-range

turkey from Ferndale Farms. Also look for delicious house-made holiday desserts from

the Deli. Enjoy a hot beverage, and place your order for holiday catering and turkeys.

Pick up special seasonal recipes and our holiday shopping guide to plan your holiday.

We’ll have live music in the seating area along with a chance to win Seward Co-op gift

cards to help with holiday meals. Three random winners will receive gift cards in the

amounts of $25, $50 and $100. Sign up for the drawing at our Customer Service desk.

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Preorder your Holiday Turkey

All orders must be placed before Monday, Nov. 21. Please print legibly.

Return order forms to the Meat & Seafood Department. Please, no phone orders.

*We make every attempt to supply the weight requested,

however, we can’t gaurantee all weights will be available.

TODAY’S DATE

NAME

PICk UP DATE

PHONE

CHOOSE YOUR TURKEY

CHOOSE THE WEIGHT*

Ferndale Fresh

Turkey ($2.39/lb)

10-12 lbs. 14-16 lbs. 18-20 lbs.12-14 lbs. 16-18 lbs. 20-22 lbs.

Callister Heritage

Bourbon Red ($8.99/lb)

Larry Schultz Organic

Frozen Turkey ($2.99/lb)

Ingredients

1 winter squash (about 2 lbs.), such as

butternut or turban, unpeeled, seeded and

cut into 3-inch pieces

Extra-virgin olive oil, for drizzling

Coarse salt and freshly ground pepper, to

taste

2 heads garlic, tops cut off to expose cloves

1¼ sticks (10 Tbsp.) unsalted butter, room

temperature

8 scallions, white and pale-green parts only,

cut into 1-inch pieces

2 chipotle chilies (canned in adobo sauce)

2 cups (16 ounces) sour cream

8 ounces cream cheese, room temperature

1¼ cups grated Parmesan cheese (about 4

ounces)

4 tsp. fresh lemon juice

Paprika, for sprinkling

Roasted pepitas (pumpkin seeds), for garnish

Breadsticks, for dipping

Method

Preheat oven to 400° F. Place squash on a

rimmed baking sheet. Drizzle with oil, season

with salt and pepper, and toss. Spread squash

in a single layer. Place garlic on a piece of

parchment-lined foil. Drizzle with oil and wrap

loosely. Place on baking sheet with squash.

Bake until squash is soft and golden brown,

about 50 minutes. Let cool slightly.

Meanwhile, melt 4 tablespoons butter in a

skillet over medium heat. Add scallions, and

cook, stirring occasionally, until softened,

about 4 minutes.

Scoop flesh from cooked squash, and transfer

to a food processor. Squeeze garlic from

skins, and add to squash. Add scallions

and chipotles, and pulse until smooth. Add

remaining 6 tablespoons butter, the sour

cream, cream cheese, Parmesan, and lemon

juice, and pulse until just combined but not

smooth. Season with salt and pepper.

Pour into a hollowed-out squash or a serving

bowl. Refrigerate for 1 hour. Sprinkle with

paprika and garnish with pepitas. Serve with

your favorite raw veggie sticks, crackers or

breadsticks. Makes about 6 cups.

Winter Squash DipFor a festive presentation, serve this appetizer

in a large, round, hollowed-out squash, such

as a turban.

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October + November | 07 08 | October + November

Dinner, prepared by Seward Co-op’s Deli, will

begin at 6 p.m., followed by the business portion

of the meeting, beginning at 6:45 p.m. Seward

Co-op members not interested in attending

the dinner are welcome to attend the business

portion free of charge.

Childcare will be provided during the business

portion of the meeting. In order to ensure that we

have the appropriate number of adults on hand,

it is important that you sign up early if you plan to

bring your children and utilize this service. Please

register at the Customer Service desk by Oct. 15.

An ASL interpreter for the hearing impaired will

be in attendance.

Parking: There is extensive complimentary

parking, including the Profile Event Center’s own

parking lot on the east and south sides; street

parking; and expansive parking in the North Star

Professional Center parking lot located across

the street diagonally from the main entrance. Co-

op staff will direct traffic in the lot the night of the

meeting.

Bike Parking: Multiple bike racks will be available

near the entrance.

Directions: A map is available at the Customer

Service desk and online at http://goo.gl/WrXOS.

For more on the Profile Events Center:

www.profileeventcenter.com

Guest SpeakerDavid J. Thompson of Thompson Consulting

and co-principal of Neighborhood Partners,

LLC, has worked for the national cooperative

organizations of the United States, Great Britain

and Japan, as well as the United Nations. He has

visited cooperatives in more than 30 nations on

five continents. David specializes in funding the

capital need of the cooperative development

sector and nonprofit and cooperative housing.

He was inducted into the Cooperative Hall of

Fame in Washington, D.C., last year. David has

won a number of awards from the cooperative

community.

• Grilled and braised local meat platter of

turkey breast, beef and pork shoulder;

marinated and grilled vegetarian tempeh

and tofu; with a selection of sauces:

cilantro pesto, horseradish, roasted tomato

vinaigrette, chimichurri

• Roasted vegetable medleys of potatoes,

beets, carrot, parsnip and turnips; or green

beans, asparagus, endive, cauliflower,

portabella mushroom and fennel

• Pickled crudités platter: cucumbers, carrots,

beets, peppers, onion and fennel

• Wild rice salad, harvest quinoa salad, Greek

pasta salad, mixed greens, with mustard

garlic vinaigrette or ranch dressing

• Local cheese platter with Rustica bread

• Assortment of mini desserts

We all remember the well-intended folks who

handed out apples for Halloween. We also

remember straining to smile politely behind

monster make-up and vampire fangs while

secretly dreaming of lollipops and Pop Rocks.

Natural food has come a long, long way. Along

with some tried-and-true sweet treats, Seward

Co-op has a number of healthier options for your

neighborhood’s trick-or-treaters this year.

Nature’s Path and Clif are both featuring smaller,

snack-sized bars for Halloween. Nature’s Path

will carry a smaller version of their EnviroKidz

chocolate rice bar — it’s gluten-free! Clif will have

S’mores ZBaRs in a spooky Halloween package.

We will also be featuring Clif’s Twisted Fruit bars,

made with fruit juice and so delicious the kids

won’t know it’s good for them. The gummy sweet

treats from Surf Sweets are something special:

made with real fruit juice, containing 100-percent

daily dose of Vitamin C and gluten-free. What’s

more, they are absolutely scrumptious. Touted

by many Seward Co-op employees as the best

in gummies, these will please even the most

discerning half-pint palates.

With festive chocolates from Lake Champlain and

Bissinger’s added to the mix, we’re certain that

giving Halloween treats from the co-op means

you’ll get nothing but the biggest smiles from

ghouls, goblins, and, undoubtedly, dozens of

Harry Potters.

Before I came to work at Seward Co-op, I was

a part of the farm crew at Featherstone Fruits

and Vegetables. Most of the winter squash and

pumpkins that we sell in the Produce department

are grown there, and I had the pleasure of

harvesting that crop.

Early on a bright blue morning in September,

everyone on the farm crew gathers in the

pumpkin field, wearing sweatshirts and drinking

from steaming coffee cups. The hay wagon,

loaded with several large wooden bins, is hooked

up to a growling tractor, which one person drives

at a snail’s pace along the edge of the field. Two

people stand on the wagon waiting to catch

pumpkins. The field is a carpet of dried cucurbit

vines, with a smattering of orange pumpkins. The

previous day, the crew had clipped the fruits from

the vine, and now it’s easy to pick them up and

launch them through the air to the workers on the

wagon. Over and over, pumpkins arc smoothly

through the clear autumn sky, from one pair of

gloved hands to another waiting to transfer them

gently into the bin. Later, they will be washed

clean of field dirt, packed into boxes, and sent to

the city. This is one of the last harvesting tasks of

the year, and there is always a sense of finishing

things up, dusting one’s hands, and calling it a

year well spent.

Once those pumpkins end up on our displays at

Seward Co-op, they are ready for more than just

pie. I am a big fan of pumpkin soup, and I love

to snack on roasted pumpkin seeds — or even

garnish the soup with them!

2011 Annual Member-Owner MeetingAll members are invited to attend

Treats So Good They’re ScaryBy Sheena Meddaugh, Grocery

Replenishment Buyer

Great PumpkinsBy Hannah Bennett, Produce Assistant

Manager

Platter of mini-desserts at a recent Annual Meeting.

Photo by Chris Bohnhoff

Ingredients

1 medium pie pumpkin

1 medium bulb of garlic (look for one with large

cloves)

2–3 cups vegetable or chicken stock

Heavy cream

Salt and pepper

Dried or fresh herbs (sage, rosemary or thyme

are good choices)

Method

Remove the pulp and seeds from the pumpkin.

Cut the pumpkin in half and place it cut side

down on an oiled baking sheet. Place a bulb

of garlic under one half. Bake at 375° until

the pumpkin is quite soft and the cut edge is

caramelized (this adds a deeper flavor). Let

cool and then scrape the flesh from the rind

into a blender. Extract the roasted garlic flesh

from the bulb and throw that in, too. Blend

together with warmed stock, add a touch of

heavy cream, salt, pepper and herbs to taste.

This is an easily adaptable recipe. Hold the

cream to make it vegan. Add some curry

paste and coconut milk for a Thai flavor. If the

pumpkin happens to be less sweet than you

like, add a spoonful of honey.

Method

Submerge the seeds and pulp in water. Use

your fingers to separate the seeds from the

stringy pulp (it’s fine if a little remains). Drain

the water, spread the seeds out on a baking

sheet, and sprinkle with salt. Place the baking

sheet in the oven and bake at 325° for about

25 minutes (checking after 10 minutes to make

sure they are not burning). You can also bake

them in a toaster oven. They make a great

snack, shells and all.

Golden Pumpkin Garlic Blender Soup

Roasted Pumpkin Seeds

When:Tuesday, Oct. 25, 6–8 p.m.

Doors open at 5:45 p.m.

(Dinner begins at 6 p.m.)

Where:Profile Event Center

2630 University Ave. SE

For a map: http://goo.gl/WrXOS

Tickets:Adult advance: $5 // Day of the event: $15. Save $10 by purchasing your ticket before Oct. 25.

Children (ages 5–12): $3; Children 4 and under: Free

Annual Meeting Menu

October + November | 09 10 | October + November

All candidates for the Board of Directors answered the following questions, in the

following order:

1. Describe your experience with cooperatives.

2. Summarize your business and financial oversight experience.

3. What do you believe are the primary challenges facing the Seward Co-op today,

and how can you help the co-op to meet these challenges?

4. Why do you want to serve on Seward Co-op’s Board of Directors?

5. How could the co-op better serve its members?

Please refer back to these questions as you read through the candidates’ responses.

Bo

ard

of

Dir

ect

ors

Qu

est

ion

s

1. I have had the privilege of serving on Seward Co-

op’s Board of Directors since 2005, and currently

serve as president of the board. These years have

been ones of change, growth and success for the co-

op. We raised significant member capital, moved to

a beautiful new store and became profitable ahead

of schedule. As a board, we have increased our

outreach to member-owners, educated ourselves

on the possibilities of the cooperative business

model and are preparing for our future. This work

is exciting and rewarding. I very much appreciate

the opportunity to work on behalf of the co-op —

the place that feeds my family and is such a strong

presence in my community.

2. I have a broad range of financial, management and

business oversight experiences from which to draw

for my service on the Board of Directors. Currently,

I work as a project manager with the Institute for

Agriculture and Trade Policy. Previously, I have held

positions as a policy aide in local government and as

a manager of a homeless shelter. I bring these skills

and experiences to my work on the board. I think

critically, prepare thoroughly, and do what I believe is

right for the current and future health of the co-op.

3. As a cooperative, we have been incredibly adept

in changing and growing to meet the needs of

our members and community. Our challenge is

to continue to move the co-op forward, while

preserving the important qualities that make Seward

Co-op a great place to shop, work and own. As a

board member, it is my job to ensure our policies

and practices continue to be both cutting edge and

responsible. I will continue to insist that the core

values of the co-op remain the primary focus of the

work we do.

4. Seward Co-op is an important neighborhood fixture

with which I feel a close connection. Being on the

Board of Directors has allowed me to give something

back to the co-op. As a profitable business, we are in

an exciting time to grapple with “what’s next?” If re-

elected, I will bring an in-depth knowledge of board

work, a thorough understanding of the cooperative

business model, and a professional, committed

approach to serving on the Board of Directors.

5. We can better serve the members of the co-op by

further emphasizing what it means to be an owner

of a cooperative business. Our co-op is a local

economic engine that provides sustenance, creates

jobs, and works for the benefit of its members

and the community. It does all of this through the

investments we make as owners. This is powerful

and very exciting. My hope is that this is part of the

story we each tell when someone asks us why we

are members and owners of Seward Co-op.

1. I first shopped at a co-op when in college — at

the old North Country Co-op location. I have been

shopping exclusively at co-ops since 2003 when I

became a member of the Wedge Co-op. I have been

a member of the Seward Co-op since September

2008.

2. I work at Ecolab as a Business Relationship Manager.

In this role, I oversee a portfolio of projects ranging

from small projects to multimillion-dollar investments.

3. Organic food is becoming more mainstream.

However, many of the organic foods available

through traditional retail grocery outlets seem to

be produced on a mass scale, just as are their

conventional counterparts. With that, organic

becomes no more than a marketing label.

Additionally, imported organic foods exact a heavy

toll on the environment because of storage and

transportation. Co-ops, on the other hand, focus

more on local foods and on promoting the values

behind sustainable food production. The primary

challenge for the co-op is education — about the

food choices we make — through initiatives such as

Principle Six. I can help the co-op by applying my

strong passion for local food while also utilizing my

professional experience in areas such as strategic

planning, communication and project management.

4. I am interested in serving an organization that

embodies the values I believe in. I believe that we

all can make daily choices that positively affect our

environment, our community and our well-being. I

am a strong supporter of local food. For example,

last year, I challenged myself to purchase and eat

local produce only all year-round. It was a fascinating

exercise as I started to pay more attention to what

is in season (and I learned to truly appreciate purple

beauty radish!) and how my body’s nutritional

needs change with the seasons. I am also very

keenly interested in how our environment and our

food choices affect our health. I do not believe in

fixing chronic problems with a silver bullet. I am

currently completing a nine-month course in Western

herbalism with a local practitioner in an effort to

better understand how natural medicine works, how

we can use ancient wisdom to better our health and

how we can make simple plant-based products for

daily use.

5. The co-op has done a wonderful job with classes

and events, and I would like to see it continue and

expand. I would also like the co-op to offer more

options for bulk purchases and to further reduce

waste by offering reusable/compostable deli and

food containers.

Vote for the Board

Madeline kastlerIncumbent

Program Associate,

Institute for Agriculture

and Trade Policy

Marta BarnettIT Business Relationship

Manager

1. I’ve been a member of Seward Co-op since 1979

and was a member of the tiny, now gone, Southeast

Co-op before that. I learned a lot about co-ops when

I worked for Land O’ Lakes (a very large farmer-

owned co-op) and as a board member of the Land O’

Lakes Credit Union, also a co-op. The co-op business

model fits perfectly with my own ethical sense of

how a business should be run.

2. At Land O’ Lakes, I was the systems analyst

responsible for the general ledger and other financial

systems of the company. I was also responsible

for selecting and overseeing the implementation

of the credit union’s first computer system. By

contrast, I was president of the board of a very small

nonprofit company, so I’ve had financial oversight

responsibilities with very large, medium, and very

small companies.

3. I grew up in the grocery business. The Kaufmans,

including my dad, were independent grocers at least

as far back as 1908, when they immigrated to the

United States (my grandmother was even a butcher!).

I love and wish to whole-heartedly help foster the

co-op’s social and environmental initiatives, but

I also want to make sure we continue to provide

customers with the truly organic, sustainably grown

and processed products they expect, at fair prices

for farmers and producers, as well as customers.

4. I am very passionate about Seward Co-op, I have

the time and life experience to offer, and I want to

do good for the community, as clichéd as that may

sound. I would like to help explore ways for the

co-op to expand on its efforts to educate customers

on how to make buying good food affordable. For

example, I have heard students at the University of

Minnesota complain that they can’t afford to shop at

the co-op. I think we should be able to demonstrate

that they can’t afford not to.

5. As a member of Seward Co-op, I feel so well served

that I can’t think of anything more I could wish for, but

I know I would be a good listener and follow-upper,

and I’m sure others’ ideas would trigger my own.

Pam kaufmanRetired

(Occasional Actor)

1. I currently serve on the Seward Co-op Board of

Directors and have been a member of the co-op

for over 10 years. My tenure on the board began

as we moved into our new location three years

ago. Since then, I have studied the power of the

cooperative model to positively impact communities

and strategized with the board on how to apply that

power here in our Seward community. As a member-

owner, I rely on the co-op to both nourish and inform

me.

2. For the past seven years I have managed a

successful business in the Seward neighborhood. I

have a clear understanding of the balancing act that

is business management; I know my way around

balance sheets, state employment laws, human

resource management and the intricacies of liability

management. I understand the strategic planning

needed to coalesce these into success.

3. In the past three years, Seward Co-op has

undergone enormous growth, while the economy

around us has been rocked by the consequences

of mismanagement. The challenges facing Seward

Co-op involve building on our success and not

becoming complacent. I believe that our main

challenges will be: ensuring that as we grow, we

continue our commitment to providing a progressive

and equitable work place coupled with a first-class

customer experience; repaying the liabilities we

took on while creating the new store; and, making

prudent and strategic decisions about potential

business expansions, and being sure that our ideas

clearly align with a community need.

My business experience and my experience on the

board give me the knowledge to help the co-op face

these challenges.

4. I value the creation of commonwealth — as the

Seward Co-op community, we come together to

create something that literally and figuratively

nourishes us all. We create access to healthful,

ethically sourced food for the whole community.

We create more than 200 jobs...and we continue to

grow community capital that will allow us to expand

our business. It is a powerful model and one that I

am honored to be part of. I find serving on the board

both challenging and rewarding. I hope that my

contributions of time, energy and management skills

have a positive effect on the co-op community as we

continue to build upon our commonwealth.

5. The co-op is succeeding because the whole

organization is built upon relationships — with

and among staff, members, shoppers, farmers

and manufacturers. To better serve our members

is to better serve each of these constituencies.

As a board, we represent the membership, so we

primarily try to understand member needs. That

is why recently we have launched a couple of

initiatives: hosting “Face to Face” meetings with the

board and creating a stronger web presence, to try

to better engage with members. I feel strongly that,

as long as we actually hear from our membership,

we can serve their/your needs at a board level. So

in short — we can better serve our members by

listening to them/you.

1. I am a five-year resident of Seward neighborhood

and a proud Seward Co-op member. I would be

thrilled to serve as a member of Seward Co-op’s

Board of Directors! I’ve been passionate about food

as long as I can remember. As a lifelong swimmer

and basketball player, I figured out early on that what

I ate had a big impact on how I played. Although I

have always had a sweet tooth, by high school I was

making more deliberate choices about how I fueled

my body. As my mom can attest, there were quite

a few batches of experimental low-fat lemon bars

scratched together in our kitchen over the years.

My passion for food (and animals) has evolved, and

now I enjoy the challenges associated with being a

vegetarian athlete.

2. Athletic teams sink or swim on their ability to act

with a cooperative spirit. I’ve always worked well in

that environment and have gravitated —personally

and professionally — to organizations that share

those values. I served for several years on the board

of directors for YouthCARE Minnesota, a nonprofit

organization dedicated to providing after school

programs to Twin Cities minority students. I had

a great time working with talented and engaged

youth, who were as committed to their own personal

development as they were to the improvement of

their local communities. As an attorney, I’ve worked

closely with financial institutions, local nonprofits,

environmental organizations, Indian tribes, and even

a team of very ambitious polar explorers. Together,

we developed organizational policies, built strategic

plans, managed risk, and created best practices that

satisfied stakeholder objectives and met business

demands — always mindful of the unique cultural

values that made each organization special. These

experiences will allow me to serve the co-op’s

membership by working to ensure that the board is

creative and resourceful, and that we build policies

and directives that are truly in the co-op’s best

interests.

3. My family and I decided to become members of

Seward Co-op because it is special. It’s warm and

clean, it stocks goods of a quality and variety that

aren’t available anywhere else in our neighborhood,

and it has wonderful staff. More importantly, we

valued the co-op’s commitment to environmental

sustainability, health, inclusiveness and community.

As we collectively face impending environmental and

diet-related epidemics, I think it’s critical to support

organizations that are committed to providing all

of our communities with access to, and education

about, fresh, healthful food. One of the biggest

challenges any organization faces is to be able to

get its unique story into the public discourse.

4. As a member of Seward Co-op’s Board of Directors,

I will use my skills as an advocate to make sure the

co-op’s voice is heard for many years to come!

5. One of the biggest challenges any organization

faces is to be able to get its unique story into the

public discourse.

Jill RandersonIncumbent

Production Director at

kidZibits LLC

Mandi HillAttorney

Democratic member control is a basic

cooperative principle, and members exercise

their ownership in the co-op through their

elected board directors. Please read through the

candidate biographies carefully and cast your

ballots.

October + November | 11 12 | October + November

1. My experience with cooperatives began when

I was a college student in Duluth, Minn. I would

occasionally shop at the food co-op there because I

enjoyed the atmosphere, and I knew on some level

it was the right thing to do. My real experience,

though, began roughly three years ago when I was

hired as a grocery stocker here at Seward Co-op.

My position has since changed to full-time Grocery

Shift Lead. In the fall of 2009, I ran for the Employee

Director seat on the board, and won. The term is two

years, and I am currently seeking re-election.

2. I have gained almost all of my business and financial

experience in the two years I have served on the

board at Seward Co-op. Ultimately, the board has a

fiduciary (look it up in the dictionary if you need to,

I did) responsibility to the owners of the co-op, who

are you, the members. Since moving to our current

location, the co-op has experienced unexpected

growth. While the majority of that growth is due to

the staff and members of Seward Co-op, the board

has overseen it. Serving on the board has also

piqued my interest in business. I recently enrolled

at Metropolitan State University, and I am currently

fulfilling prerequisites for admission to the College of

Management.

3. A primary challenge food co-ops have historically

faced is a lack of understanding about who we are

and what we do. I believe the main tool to fix this

is dialogue. In my daily interactions with members

and nonmembers, I’ve found that conversations

regarding price, ingredients, cooperatives, local food,

P6, or anything people might be confused about, are

accomplished most effectively through face-to-face

interactions. If elected, I will bring the spirit of those

interactions to the board and help shape policy that

reflects them.

4. I genuinely love being a member of, working for,

shopping at and serving on the board at Seward

Co-op. Also, it took a little while for me to feel

comfortable in my ability to comprehend and

communicate in the sometimes complex dialect

that serving on the board can require, and I believe

that ability makes me a valuable candidate. Most

importantly though, I believe I have a unique and

integral perspective to bring to the board.

5. Increase its education regarding the benefits of

cooperation as a business model. Continue to look

at any barriers preventing marginalized people from

coming to and feeling welcome at the co-op.

1. I am currently the Human Resources Training and

Development Coordinator for Seward Co-op. I am on

the Cooperative Leadership Development committee

and chair of the Employee Whole Health Committee.

I also am the business manager for a Native

American Wild Crafts Co-op, which has permits to

salvage from logging sites. The salvaged materials

are used in a program to assist homeless Native

Americans in becoming economically self-sufficient

in a culturally appropriate way.

2. Human Resource Training and Hiring Coordinator

for Seward Co-op; manage two budgets: Whole

Health Committee budget ($6K), training budget

($83.5K); Human Resources Director for a

local nonprofit; accounts payable; accounts

receivable; filing all taxes; budget forecasting and

accountability; account reconciling; Associates

degree in accounting; Human Resources Staffing

and Development Manager for Target Corporation;

five years of labor budget oversight for a retail store

that grossed $110 million sales; forecasting labor

budgeting for 600 employees; accountability for all

managers scheduling with in a 3 percent variance

of the biweekly forecast; business merger financial

preparation, proposal and delivery for the acquired

business.

I have experience with independent contracting as

an HR consultant and major project manager during

mergers and financial acquisitions. I have also been

a director of human resources in the nonprofit sector

in Minneapolis. My development and education

experience gained through working at a Fortune 500

company has encompassed all aspects of business.

3. Seward Co-op is rapidly growing from a small co-op

to a large cooperative organization. I believe one

of the major challenges Seward Co-op faces is

the rapid rate of its growth. I strive to ensure that

Seward Co-op is maintaining its principles, values

and Ends Statements as it grows. This is one of my

tasks as a member of the Seward Co-op Leadership

Development team.

4. I would like to serve on Seward Co-op’s Board of

Directors for many reasons. A major reason is that I

want to take an active role in the macro level of the

organization while maintaining an active role at the

micro level.

5. I believe that Seward Co-op is very successful

at serving its members with profitable returns,

community programming and support of a healthy

lifestyle. There are always opportunities to

improve, even at the things we are successful at.

I believe widening Seward Co-op’s membership

base would enable the co-op to become more

financially successful. This would also diversify the

communities that the co-op supports. I envision the

co-op expanding accessibility across socioeconomic

boundaries in the community.

1. I was first introduced to the natural food cooperative

seven years ago when I was hired to work in the deli

at the Wedge Co-op. I came to the Wedge without

any co-op or natural foods experience or knowledge,

and I began what would become a life-changing

learning experience. During the four years I spent at

the Wedge, I was promoted to a shift lead, and was

asked to join the National Cooperatives Grocer’s

Association (NCGA) Culinary Team, of which I am still

a member.

In the fall of 2008, I left the Wedge for an opportunity

in management here at the Seward Co-op, where

I was hired as the Deli Counter Supervisor. Since

joining Seward Co-op, I have played an integral role

in the Deli’s success through the store expansion

and the remodel of the Deli counter. I have attended

multiple seminars and trainings that focus on

cooperative-based leadership, operations and

financials. I have also had the privilege to help other

area cooperatives open new stores by working as

support staff (Mississippi Market on West 7th St.,

Linden Hills Co-op, Harvest Moon Co-op and St.

Peter Co-op).

2. I bring dedication and organization to my position

as Deli Counter Manager. I am responsible for hiring

and managing 16 staff, scheduling, special projects,

training and occasionally donning my deli coat and

slinging some espresso and smoothies.

I am very familiar with operational financials: pricing

for margin, labor percentage, margin minus labor,

inventory change and turns, variable pricing, etc.

While I do not participate in creating our department

or store budget, I have a full understanding of it and

how it is created. Currently, the Deli is growing at

close to 12 percent over last year, and 37 percent

over our first summer in the new store (2009). Juice

bar sales, for which I am largely responsible, have

grown 90 percent in the last two years.

3. The Seward Co-op is thriving — we continue to be

successful at a time when many others are not. I

believe this is a reflection of how much we give

back to our community. I think the biggest challenge

right now is determining what to do next. How do

we use this success to further serve our members

and community? What are our options? How can

we further illustrate our Ends Statement locally and

around the country? How can we lead the way,

and help other cooperatives be successful in their

communities? I have the unique opportunity to offer

multiple perspectives: the 31-year-old woman, the

consumer (I only shop co-ops!), the staffer who talks

with members out on the sales floor daily, listening to

what they want and need. I am a forward-thinker —

always looking for the next opportunity to better the

Deli and the co-op.

4. As I approach my third anniversary at Seward, I

am just as excited to work here today as I was

on the day I started. I believe very strongly in the

cooperative business model, and feel fortunate that

I am able to work in a place that shares my values

by making social responsibility and supporting the

community a priority. Seward Co-op continues to

grow, and with this growth comes an even greater

opportunity to serve our members and community.

I have learned so much about what it means to be

a co-op and work in a co-op, and how I can play a

more substantial role. Over the past several years,

it has become clear to me that I want to dedicate

my career to the cooperative movement — I’m a

co-oper for life! I am ready to take my service to

the cooperative to the next level, outside of the

day-to-day operations. As the Employee Director,

I would experience a new level of leadership and

service to the co-op, its members and community,

and to my fellow staff. The work we do here is so

important, and I’m eager to participate in every way

I can. I would love the opportunity to participate in

the development of the co-op and the shaping of its

future.

5. There are always many ways we can better serve

our members and community. Some that initially

come to mind include: continue to grow our

product selections; offer even more educational

opportunities through classes and farm tours; and

offer “green” catering — taking deposits for the use

of reusable dishes and silverware. The good news

is that there are all kinds of ideas out there, and the

co-op in constantly improving.

I think the biggest and more all-encompassing way

to better serve our members is to continue to grow

so that we can give more back to our community in

the form of grants and education, employment and

healthy food; and to continue to set an example of

inclusiveness, sustainability, and social responsibility

in our community.

1. I have extensive experience with cooperatives,

which I gained through my position as the Grocery

Manager of the Seward Co-op for almost four years.

I was hired in 2006, and I spent the first few years

managing the department through tremendous

growth at the smaller store, whilst planning and

preparing for our complicated move to our current

building. As a member of the management team

during this period, I was involved in the deep-

decision-making process that successfully steered

our business during those challenging times and

inspiring moments.

2. I certainly have the appropriate amount of business

and financial oversight experience. As Grocery

Manager, I was responsible for the financial

management for a very significant section of total

store sales. I have a solid record in achieving all

the financial goals for my department. I served on

the co-op management team where I was exposed

to the financial planning that drove the expansion.

My responsibilities were to manage the Grocery

department’s financial and logical transition to the

new store, which was executed successfully.

3. Even though we are in excellent financial health at

the co-op, it is imperative to plan for our future by

continuing to work to create better ways to serve

our members and staff. Our primary challenge is to

determine what enterprise we should undertake

over the next three to five years and to evolve in the

changing face of the natural foods industry.

4. As a returning member of our staff and former

manager, I wish to continue to be actively involved

with supporting our co-op in a direct and meaningful

way. I have returned to join our staff in the Deli

front counter where I can better experience the

challenges that staff encounter on a daily basis.

This insight will give me an even broader ability to

serve as the staff director and serve our co-op more

thoughtfully.

5. There is no doubt that our co-op can always strive

to do better every quarter. Now is not the time for

resting on our laurels. We must continue to find

better ways to satisfy the evolving desires of our

members and staff. As employee director, I will

endeavor to work in a focused and diligent way to

guide our incredible co-op to even further success. I

thank you for your support.

Greg GustafsonIncumbent

Grocery Shift Lead

Eileen kerkhoven

HR Training Specialist

Anne JohnsonDeli Counter Supervisor

David LilienthalDeli Counter Staff

Employee Director Position Employee Director Position

In an effort to keep voting in our board election

accessible and sustainable, Seward Co-op is

offering e-voting, as we did last year. We are

working with Votenet Solutions so that members

may vote either via paper or electronic ballot.

A member may only vote electronically if invited

by email. All co-op members with valid email

addresses will receive an invitation, which will

include voting instructions and a password.

The eBallot system allows voters to print a

confirmation of their choices, which comes

with a certificate of authenticity and a unique

confirmation number. This number can be cross-

referenced with the final tally and allows voters

to satisfactorily and uniquely verify their vote was

tallied correctly.

E-voting takes precedence over a paper ballot.

If two members of the same family vote both

electronically and by paper, the e-vote will be the

valid vote. The paper ballots received throughout

the election period will not be opened until after

the electronic vote is closed. When the e-vote

is complete, we will receive a master list of who

voted and a tally of the votes. E-voting is open

until 10 p.m. on Monday, Oct. 24. Paper ballots

will be accepted the day of and at the annual

meeting. All ballots will be merged manually the

day of the annual meeting.

All members not receiving a password via email,

or who do not desire to vote electronically, may

still vote via paper ballot (available in this issue

and at the Customer Service desk). We will also

do a final call for ballots at the annual meeting.

E-vote-related questions, including requests for

vote passwords, can be directed to Betsy Spitzer

at bspitzer@seward.coop.

How to Vote Electronically

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As a member of Seward Co-op, you will enjoy a variety of benefits,

including:// A 10 percent discount off the total of one shopping trip per

calendar quarter// Member deals throughout Seward Co-op// An investment in your community// A vote — help choose the Board of Directors and impact the

future direction of the the co-op// A discount on classes held in our classroom// Member deals at Twin Cities food co-ops// A 10 percent discount on special order case purchases

// Check cashing for $40 over your purchase amount

// Sprout!, Seward Co-op’s bimonthly newsletter, and Mix, the Twin

Cities food co-ops’ shared publication, delivered to your home

// A patronage refund proportionate to the amount you spent at

the co-op during any profitable year// The opportunity to invest in the co-op — through shares of Class

C stock

MEMBER-OWNER BENEfits

2823 E. Franklin Ave. // Minneapolis 612-338-2465 // www.seward.coop

Seward Co-op will sustain a healthy community that has:• Equitable economic relationships •

• Positive environmental impacts •• Inclusive, socially responsible practices •

Our Ends Statement

Become a

Stop by the Customer Service desk, complete

an application form, and make a one-time stock

investment. Welcome to Seward Co-op.

MEMBER-OWNER

October + November | 13 14 | October + November

The greatest challenge as a Customer Service

staff member at Seward Co-op is communicating

the influence one has when becoming a

member-owner. In the few minutes following

a new member filling out a stock-purchase

form, Customer Service staff explains what this

investment means. Certain member benefits,

such as quarterly discounts and member

specials, go into effect immediately. But there are

also long-term benefits and responsibilities of

ownership in a consumer cooperative.

The ideals of this business model have evolved

over the last half-century of American social

upheaval and change, but they trace their roots

back much further to a small market town in

Rochdale, England, where pioneers set up the

first successful consumer co-op in 1844. At its

core, the consumer cooperative is a flexible and

pragmatic business model that has weathered

extreme changes in society and commerce since

the Industrial Revolution.

Along with the creation of their co-op, which

provided its patrons with quality food and

products not otherwise accessible, Rochdale’s

founders also wanted to have a positive social

impact in their community. In doing so, they

planted the seeds of the cooperative principles

that still inform the daily functioning and

practice of modern consumer cooperatives

such as Seward Co-op. This desire to create

an organization that models social ideals, in

addition to providing daily necessities, informs

the consumer co-op business model. Arguably,

it is the most democratic business model, and

with democracy comes the responsibility to be

informed and make one’s voice heard. Only

after becoming an active member at Seward

Co-op do you really realize the full potential our

cooperative has! The question then is: How can

one fully take part in the co-op experience?

Here are three important and meaningful ways to

take advantage of co-op membership:

Get Out and Vote!The same satisfaction and sense of responsibility

that comes with a democratic model of

governance is alive and well in Seward Co-op.

Your votes decide who our board members are

and, by extension, what the overall vision and

goals of the co-op are. Be sure to attend the

annual member-owner meeting to meet and get

to know the board so you can make informed

decisions. In this way, there is a clear line from

the desires, needs and policy expectations

of our membership all the way to the top of

management. How many other businesses have

that?

Round Up!The SEED program is an opportunity to donate

at the register each time you visit the co-op. It

utilizes the powerful model of cooperation among

many individuals to effect large-scale change.

The oft-quoted cynicism of modern times is: what

can a single person do to effect real change?

The answer becomes more optimistic when one

becomes part of organizations, such as Seward

Co-op, that can channel individual contributions

into a collective movement.

A quick look at the numbers for SEED in August

illustrates this point perfectly. From Friday, Aug.

12–Thursday, Aug. 18, co-op shoppers raised

funds for those affected by the famine in the

Horn of Africa (donations were directed to the

American Refugee Committee). More than

6,500 customers donated $4,716, and Seward

Co-op matched that amount for a donation

total of $9,432. During the other 24 days of

August, 14,617 customers donated $6,300

to the Minnesota Food Association. Just as

a cooperative brings the influence of many

individuals together, it, as an organization,

cooperates with other organizations to influence

individuals across the nation and world.

Shop P6!This brings us to Principle Six: the Co-

operative Trade Movement. Principle Six (P6)

is the collaboration between worker-owned

cooperative Equal Exchange and six consumer

co-ops across the nation — including Seward

Co-op — to promote small farmers/producers,

co-operative/nonprofit businesses, and local

farmers/producers. P6 highlights the direct

connection between our co-op today and

the ideals set into motion 150 years ago. It is

based on the simple realization that the ideals

of the individuals in one community can be

used to strengthen the ideals in a neighboring

community, and that this provides a network of

support, enabling many small/local/cooperative

businesses across world to flourish.

The most important message we at Customer

Service try to impart to new members is that their

participation keeps Seward Co-op thriving. If I

could offer one piece of advice, I would say, “Be

involved!” Being an involved member requires

the same things that citizenship in a democracy

does: attention, interaction, passion and the

desire to see individuals come together to reach

common goals.

So, come to Seward Co-op for the delicious,

local foods and products, but also stay for a

class, learn about each month’s SEED recipient,

and stay informed about our many initiatives.

Share the co-op with others in your life; with

the confidence that your enthusiasm about our

business model will empower future generations

of cooperators.

Co-op Membership: keeping the Co-op ThrivingBy Matthew Crawford, Customer Service

Photos by Katie Harris

Shelf tags help customers find their favorite P6 items.

Photo by Jacquie Fuller

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2201 East Franklin Avenue 612-332-4393

October + November | 15 16 | October + November

In the foothills of the Himalayas, the Potong

Tea Garden, once a colonial plantation, now

collectively run by its workers, is making history.

If this revolutionary new model is successful, not

only will it generate significant improvements

for the garden’s 350 workers and their families,

but the seeds planted in Darjeeling, India, could

also help spark a sorely needed transformation

of the tea industry. Equal Exchange is proud to

partner with the Potong worker-owners, and food

co-ops across the United States, to support this

exciting social, economic, and environmentally

sustainable small-farmer tea model. We believe

partnerships such as these hold the key to the

future of a fair and equitable tea system.

The Potong Tea Garden represents a unique

effort to address a difficult challenge: how to

build a new tea system out of a decaying and

crumbling plantation model that remains largely

unchanged from the days of the British Empire.

Approximately 50 million workers throughout

the developing world make their livelihoods

from this industry. Due to the feudal nature of

tea plantations, workers are often trapped in a

system of dependency. In many cases, workers

receive their housing, schooling and medical

care from the estate. If a worker loses his or her

job, or if the plantation is abandoned, thousands

of workers and their families are left without any

form of income, housing or services. Tea workers

need committed fair traders and consumers to

take action to create a new model based on

human rights and economic justice.

Established more than 100 years ago by the

British, Potong Tea Garden was repeatedly

abandoned, taken over, mismanaged and

abandoned again. Throughout that time, 2,500

people have depended on the plantation for

their livelihoods, shelter, medical needs and

educational services. As Sher Bahadur, Potong’s

Board President said in November 2009, the

plantation system was structured in such a way

that workers were never taught any other means

of livelihood. “We were 100 percent dependent

on the tea plantation,” he said. “So when the

plantation was abandoned, what could we do?”

In 2005, after a series of government and private-

industry takeovers (which ran the garden further

into the ground), the owners of Potong

approached Tea Promotors of India (TPI),

one of the tea industry’s most progressive

and visionary companies, asking them to

consider running the estate. Committed to

making small-farmer ownership possible,

representatives of TPI proposed a solution

to keep the estate in operation. The

workers agreed to take over management

and 51 percent ownership of the estate.

TPI agreed to purchase 25 percent of

shares and provide the workers with

technical assistance and market support.

“Before, the management was the supreme

authority and we were scared of them,”

a worker-owner said. “Now we discuss

things amongst ourselves. We have a new

structure, and we can work with dignity and

for our own development and for no one

else. This is our model; if we are successful,

then we will have a future.”

The workers are learning to own, manage

and operate their tea garden. With training

and technical assistance from TPI, they

are learning new skills, taking risks and

rebuilding operations. Decades of neglect,

however, have also taken their toll on farm

productivity. A number of the tea bushes

are the original bushes that were planted

as early as 1860. Production is half of what

it could be, as many of the tea bushes now

have died, leaving acres of fallow land.

Potong’s leaders are working hard

alongside TPI to bring about economic and social

change. They understand that environmental

restoration and farm maintenance are equally

important to the equation. The need for new

tea bushes, organic fertilizer and improved

irrigation systems is critical to their success. For

this reason, TPI asked Equal Exchange to partner

with them and invest in the planting of new tea

bushes. In turn, Equal Exchange is inviting their

food co-op partners and shoppers to participate

with them in this exciting new experiment in

worker control and small-farmer empowerment.

When the original bushes were planted in the

1860s, the tea garden experienced its first

phase of labor and land use. This next round

of tea planting, and worker ownership and

control, provides an opportunity to begin anew,

to reconsider and rebuild a better and more

sustainable tea model. We can learn from the

past, be creative and envision a new future

where workers and the environment both benefit.

Literally and figuratively, we are planting new

seeds for a far more equitable, sustainable and

dignified future.

The Potong worker-owners, TPI, Equal Exchange

and Seward Co-op invite you to join us in

building this exciting new model of small-farmer

empowerment!

Transforming Tea: Supporting a Small-Farmer Tea ModelBy Phyllis Robinson, Equal Exchange

Did you know that October is Co-op Month?

OK, that’s easy; we always have our annual

member-owner meeting in October. (Please

remember to vote. See board candidate bios

and ballot in this issue.) But did you know that

Minnesota was the first state in the nation to

make Co-op Month an official proclamation?

Governor Luther Youngdahl did that in 1947.

Then, former Governor Orville Freeman, as

U.S. Secretary of Agriculture, took it one step

further and made Co-op Month a national

event starting in 1964.

Locally, Minneapolis Mayor R.T. Rybak has

declared October as Seward Co-op Month.

However, in a classic P6 gesture (cooperation

among cooperatives), we have tendered

that to include all co-ops. This is well timed,

as the National Cooperative Business

Association is holding their annual meeting in

Minneapolis for the first time. It’s usually held

in Washington, D.C., but this year they decided

to go where the co-op action is.

Next year, Co-op Month takes an even bigger

leap, as the United Nations has proclaimed

2012 the Year of the Co-op. The rallying slogan

is “Cooperative Enterprises Build a Better

World.”

This is heady stuff. Co-ops are coming out

offering solutions to the distress caused by

economic practices that continue to exploit

any natural or human resource in order to feed

disinterested investors’ insatiable appetite for

high return on capital investment. We aren’t

like that. We believe building commonwealth

will lead to healthier, more vibrant, more

sustainable communities.

Co-ops provide solutions that mainstream

systems will not. We do not only protest; we

also build the better alternative. We do not

exploit customer ignorance; we educate and

make them owners. Our board isn’t conflicted

with financial self-interest; we are tasked

with guiding the co-op to the most altruistic

and sustainable end possible. We do not

exploit our workforce; we treat them as equal

stakeholders. Hey, we’re job creators!

This year, our annual meeting will to attempt

inspire you in a special way. Our speaker will

be David Thompson, a co-op rock star and

recent enshrinee in the National Co-op Hall

of Fame, who was invited by the International

Cooperative Alliance to come to New York

City to take part in the U.N.’s kickoff to the

International Year of the Co-op.

This is a member-owner meeting you won’t

want to miss. And, please, don’t forget to vote.

By Dan Nordley

FROM THE BOARD

Aspara Sharma plucking tea in Darjeeling, India.

Photo courtesy Equal Exchange

Help Potong Tea GardenDuring the month of October, for each Equal

Exchange product purchased at food co-ops,

Equal Exchange will donate 25 cents (up to

$15,000) to the Potong community for the

planting of 30,000 new tea bushes. In support of

this effort, from Oct. 24 to 31, we will match Equal

Exchange’s donation on product sold at Seward

Co-op up to $500.

October & November Classes Co-op News

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October + November | 17 18 | October + November

Annual MeetingJoin us on Tuesday, Oct. 25, at the Profile Event

Center, 2630 University Ave. SE, for our annual

member-owner meeting. The meeting will

begin at 6 p.m. with a delicious meal prepared

by the co-op’s Deli (see menu on page 8). The

results of the Board of Directors election will

be announced, along with the recipients of this

year’s Seward Community Fund grants. We’ll also

distribute the Scorecard/Annual Report. Tickets

($5 adults and $3 children in advance, $15 the

day of) are on sale at the Customer Service desk.

All members are invited.

Turkey OrdersMake sure you have your Thanksgiving bird in

plenty of time to enjoy the holiday. Just fill out the

order form on page 5 of this issue and bring it to

the co-op’s Meat & Seafood Department. We’ll

make sure you get the turkey of your choice.

VOTE!Your vote is an important element of your

membership in the Seward Co-op. If you haven’t

done so already, please remember to cast your

ballot in this year’s Board of Directors election.

Ballots are available in this issue and at the

Customer Service desk.

Scorecard/Annual ReportAt the annual meeting, we will issue Seward Co-

op’s annual report, including year-end financial

information, and Scorecard. The Scorecard is a

living document, a dynamic measuring tool that

will change over time. Using it demonstrates

our co-op’s values as our business contributes

to a healthier and more sustainable community.

Copies will be available at the Customer Service

desk following the meeting, as well as online at

www.seward.coop/scorecard.

Holiday FairLet us help you plan your holiday celebrations.

On Dec. 2 and 3, join us for a festive holiday

fair. Sample some of our favorite holiday foods

and browse our aisles for great local gift ideas.

Live music, hot beverages, local art and prize

drawings will warm you up to the holidays. This

year’s Seward Art Crawl will also be held on Dec.

2 and 3, in conjunction with the Franklin Frolic.

Patronage RefundThe co-op had a record year last year, with sales

totaling $24.7 million. The board of directors has

approved a patronage

refund to its members.

Patronage refunds are

proportional to purchases,

so the more you spend,

the greater your refund.

Patronage refunds are

a refund of a portion of

your purchases from

throughout the year, and

are not taxable.

The total refund for the

fiscal year ending June

30, 2011, is $664,545 — a record for the co-op.

Twenty percent of this total patronage refund is in

the form of cash, and the remaining 80 percent is

in the form of nonvoting Class B stock, which the

co-op retains.

Patronage refund letters will be mailed to

members in early October. Refunds will be

available as a credit on member accounts at the

registers on the date of the distribution.

Upcoming SEED RecipientsOctober: Women’s Environmental Institute

November: Open Arms

December: Brian Coyle Food Shelf

January: Common Bonds

February: Friends of the Mississippi

March: Brian Coyle Food Shelf

More information on SEED and these

organizations at www.seward.coop/seed.

OctoberHow to Shop the Co-op on a BudgetSaturday, Oct. 1, 11:30 a.m.–12:15 p.m.

Free to all. Preregistration at Customer Service

required.

Claudia Rhodes, Events Coordinator, Seward Co-op

Sausage Making BasicsWednesday, Oct. 5, 6:30–8:30 p.m.

$35/$32 members

Conor Dolan, Seward Co-op’s Sausage Master

Yeast Gone WildThursday, Oct. 6, 7–9 p.m.

$27/$25 members

David S. Cargo, St. Paul Bread Club

Cooking the Foods of New MexicoSaturday, Oct. 8, 1–4 p.m.

$35/$33 members

Jan Grover

Seward Co-op Book ClubThe Transition Handbook: From Oil Dependency to

Local Resilience, by Richard Heinberg

Wednesday, Oct. 12, 7–8:30 p.m.

Free to all. Preregistration at Customer Service

required. Refreshments will be served.

Solar Power Made SimpleTuesday, Oct. 18, 6–8 p.m.

$20/$17 members

Joaquin Thomas, GoSolar!

The Gourmet Vegetarian: The Diet of Sustainability (class no. 2)Wednesday, Oct. 19, 6–8:30 p.m.

Free to all. Preregistration at Customer Service

required.

Samuel Haiden

Learn How to Properly Maintain Your Young TreesThursday, Oct. 20, 6:30–7:30 p.m.

$30/$27 members

Free to all.

Preregistration at Customer Service required.

Jim Walsh, Board-certified Master Arborist with

Vineland Tree Care

Bountiful BeansSaturday, Oct. 22, 10–11 a.m.

$30/$27 members

Free class for children ages 5–10. Preregistration at

Customer Service required.

Kristi Pursell, Midwest Food Connection

Low-tech Spinning: Spindling to Get the Yarn You WantSaturday, Oct. 29, and Saturday, Nov. 5, 1–4 p.m.

$65/$63 members

Jan Grover

NovemberHow to Shop the Co-op on a BudgetSaturday, Nov. 5, 11:30 a.m.–12:15 p.m.

Free to all. Preregistration at Customer Service

required.

Claudia Rhodes, Events Coordinator, Seward Co-op

Seward Co-op Book ClubThe Grace of Silence, by Michele Norris.

Part of “One Minneapolis, One Read.”

Wednesday, Nov. 9, 7–8:30 p.m.

Free to All. Preregistration at Customer Service

required. Refreshments will be served. (Limited to

eight participants)

Growing Mushrooms at HomeSaturday, Nov. 12, noon–2 p.m.

$25/$20 members

Tyson Allchin, Mushrooms for the Masses

Featured InstructorConor Dolon took over sausage-

making at Seward Co-op just over

two years ago. His first job in the

industry was 13 years ago, working

the counter at Kramarczuk’s in

Northeast Minneapolis. After a few

years at the counter, he moved

to the back, where the sausage

production takes place. With no

formal training in sausage-making,

Conor had to learn the craft on the

job. Before long, Conor took over

as head sausage maker, becoming

only the third person to hold that

title in Kramarczuk’s 50-plus-year

history. Initially, Conor took the job

at Kramarczuk’s to earn a little more

money. Now he does it because

he loves to make sausage, and he

loves his job in Seward Co-op’s

Meat & Seafood department.

Sausage Making BasicsWednesday, Oct. 5, 6:30–8:30 p.m.

$35/$32 members

Demonstration/Tasting

Learn the basics of sausage making

from start to finish, including the

proper materials and equipment

to use; work area preparation; and

casing, stuffing, and linking styles.

Materials and equipment will be

provided. This is a hands-on class,

so bring an apron and be prepared

to get a little messy. No experience

necessary. You’ll leave with your

own hand-made sausage.

Important Class InformationPlease 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.

Sunday, Oct. 2

Amitabh Singh

Classical sitar of North India

Sunday, Oct. 16

“The Too Guys” (Kevin Schwab & Ron Tracy)

Acoustic instrumental guitar

Sunday, Nov. 5

Adam Frank

Mellow Trinidadian steel drumsWe

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Thanksgiving Hours

8 a.m.–3 p.m.