THE - FALL 2018 - Eastside Food Co-op
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THE
CARROT
FA L L
2 01 8
Local to the Core
Thanksgiving
Holiday Recipes
Gift Central
2551 Central Ave NE Mpls, MN 55418 About The Carrot
612-788-0950 • eastsidefood.coop The Carrot is Eastside Food Co-op’s quarterly publication. It’s your guide to every
Open Daily 8 AM - 9 PM
season at the co-op! We invite you to discover new products, find inspiration
from our recipes, get to know the people behind your food, and learn about good
THE CARROT things happening at the co-op and in your community.
FALL 2018
Eastside Food Co-op’s Ends Statement
MOLLY CHERLAND Eastside Food Cooperative is at the forefront of a prosperous and fair cooperative
Marketing Manager economy. We provide access to healthy food, foster positive environmental
ALICIA NESSELHUF impacts, cultivate a thriving community in our neighborhood, and educate
Outreach Assistant members for a sustainable future.
ASHLEY PFORR
Marketing Coordinator International Cooperative Principles
Voluntary & Open Membership | Democratic Member Control | Member
To receive an electronic version of Economic Participation | Autonomy & Independence | Education, Training &
The Carrot instead of a paper copy, Information | Cooperation Among Cooperatives | Concern for Community
visit eastsidefood.coop/membership/
people and subscribe to our Email Board Meetings
Newsletter list. Find The Carrot at Eastside Food Co-op owners are welcome to attend board meetings, held the
eastsidefood.coop/about/newsletter second Monday of each month from 6:00 – 8:00 PM in the Community Room.
Email board@eastsidefood.coop to RSVP or share your thoughts about the co-op.
For advertising or editorial inquiries, Visit eastsidefood.coop/about/board for additional information about the board
email newsletter@eastsidefood.coop of directors.
2018 BOARD Patronage Update
OF DIRECTORS As noted in the annual report, Eastside Food Co-op had a negative net income
during FY2018 (July 1, 2017 - June 30, 2018). Since there was no annual net
GINNY SUTTON savings, the board of directors is unable to declare owner patronage for FY2018.
President
SUZANNE JAEGER Co-op News!
Vice President Thank you to everyone who voted in the 2018 Eastside Food Co-op elections!
KERRI NEITZEL Look for an announcement of our 2019 Seedlings recipients in the winter issue
Secretary of The Carrot. New board members and officers will be announced online at
GEORGE FISCHER eastsidefood.coop/about/board
Treasurer
CAROLYN BUZZA Celebrate the Season with Eastside! Visit eastsidefood.coop/thanksgiving to
DEBORAH BRISTER place your Advance Turkey Order or Thanksgiving Catering Order.
TOM DUNNWALD
The co-op will be open from 8:00 am - 2:00 pm on
SUZANNE JAOCHICO
Thursday, November 22. Happy Thanksgiving!
MONICA LEWIS
The Carrot | Fall 2018 | 2
Happy Holidays from Eastside!
John Lacaria, General Manager
Happy Holidays! The air is getting crisp. The leaves have people together. The joy in folks’ faces and eyes as they
long been on the ground. We gather with those that we love began to imagine the special meal that they would now be
who uplift us during this special season. The holidays are my able to share with their loved ones sticks with me to this day.
favorite time of year for so many reasons!
At Eastside Food Co-op, we feel so lucky to be able to be a
When I was a boy my father ran the local food shelf in our part of creating your lifelong memories! I look so forward to
small West Virginia community. Each Christmas Eve he seeing each of you in the store over the coming weeks.
would amass an army of volunteers that would box up food
and toys and then load up their vehicles and deliver them Happy Holidays from all of the staff at Eastside!
to people of need throughout the rolling hills. I often tagged
along with him on these adventures and it was in these early John Lacaria
years that I began to learn about the power of food to bring
Holiday Greetings
Ginny Sutton, Board of Directors
Holiday greetings from the board of directors! Our organization is growing because people want to belong
to something that feels right, that feels like home. We’d like
We’re anticipating a season of grateful celebration this year to encourage all of you to call Eastside Food Co-op home,
at Eastside Food Co-op! We’ve accomplished a lot in the your place to go when you need to see a smiling face.
past twelve months, and the future is looking very bright—
challenging and fulfilling. Our store continues to be a vibrant We have lots to celebrate this season, but this one will take
gathering place that serves many peoples’ food needs. And the cake: Eastside will reach a landmark anniversary of 15
your board is excited to keep pursuing its work of crafting a years this coming December 4—come party with us! (Details
vision for Eastside’s future. on page 15.)
Thanks to all of you for such a terrific 2018—we have seen We wish you the happiest of holidays!
a tremendous amount of growth both financially and in Ginny Sutton on behalf of Eastside Food Co-op board of
number of owners. As our ownership base continues to directors
expand and we see more and more new faces, it’s important
to recognize that we are not just a grocery store.
3 | The Carrot | Fall 2018
o ca l t o
L the C
Juicy &
ore
Firm!
AKANE
Sweet &
HONEYCRISP juicy!
Pie Perfect! JONAMAC
Crisp &
SWEETANGO
Sweet!
GINGER Great for baking or
GOLD pair with cheese!
Sweet & crisp. BOLDWIN
Great for cooking!
MOLLY’S
DELICIOUS
Best for Sharp & sweet . JONATHAN
Canning Great for apple sauce
PUMPKIN HUMMUS FIG POMEGRANATE SALAD
CUT ALONG THE DOTS TO SAVE IN YOUR RECIPE FILE!
PUMPKIN HUMMUS
1 can garbanzo beans Drain liquid from garbanzo beans into a glass measuring
⅔ cup pumpkin puree cup. Reserve half of the liquid and discard the rest. Add
2 Tbsp tahini garbanzo beans, liquid, pumpkin puree, tahini, garlic and
2 cloves garlic, crushed olive oil to blender. Pulse until smooth. Scrape down sides
1½ Tbsp olive oil and add lemon juice, cumin, cinnamon, paprika, salt and
pepper. Blend until smooth and creamy, adding additional
juice of 1 lemon
olive oil if necessary until desired consistency is reached.
½ tsp cumin
¼ tsp cinnamon Transfer hummus to shallow bowl and drizzle with olive
¼ tsp paprika oil. Garnish with sesame seeds, pumpkin seeds, chopped
½ tsp salt parsley and paprika, if desired. Serve with crackers or
¼ tsp ground black pepper toasted pita triangles. Serves eight.
FIG POMEGRANATE SALAD
1 small shallot Dice shallot, and add to wide-mouth canning jar. Top
1/3 cup olive oil with olive oil, vinegar, honey, cinnamon, tabasco, salt and
1/3 cup balsamic vinegar pepper, and shake until well combined. Refrigerate 30
3 Tbsp honey minutes.
½ tsp cinnamon
½ tsp Tabasco Arrange greens in a serving bowl and top with fig slices,
pomegranate seeds, goat cheese and toasted pecans.
½ tsp salt
Dress salad with vinaigrette just before serving.
¼ tsp ground black pepper
Serves eight.
6 oz. mixed greens
6 oz. arugula
6 fresh figs, sliced
1 pomegranate, seeded
goat cheese, loosely crumbled
½ cup pecans, toasted
The Carrot | Fall 2018 | 6
HOLIDAY HOLIDAY PLATES
MEAL ONAL
TRADITI VEGAN
Maple Glazed Yams Roasted Turkey Mushroom Walnut Loaf
Green Beans Amandine Maple Glazed Yams Maple Glazed Yams
Classic Mashed Potatoes Green Beans Amandine Green Beans Amandine
Traditional Herb Stuffing Classic Mashed Potatoes Vegan Mashed Potatoes
Homestyle Poultry Gravy Traditional Herb Stuffing Wheatberry Squash Salad
Cranberry Relish Homestyle Poultry Gravy Mushroom Gravy
Dinner Rolls Cranberry Relish Cranberry Relish
Dinner Roll Dinner Roll
$59.99
Serves 4-5 adults $14.99 $14.99
Individual Serving Individual Serving
Per Person
Ordering Guide SIDE DISHES PIE
Entrées: 1/2 - 3/4 lb
Side Dishes: 1/3 - 1/2 lb Classic Mashed Potatoes
Sauces: 1/4 cup Vegan Mashed Potatoes Pumpkin
Maple Glazed Yams Apple
Green Beans Amandine Vegan Pumpkin
APPETIZERS Wheatberry Squash Salad
Farro Sweet Potato Apple Salad
Vegan Apple
Mushroom Walnut Loaf $12.99
Spinach Artichoke Dip Traditional Herb Stuffing Whole Pie
Walnut Pecan Pate Roasted Root Vegetable &
Red Bell Pepper & Feta Spread Goat Cheese Salad Pecan
Cranberry Relish
Homestyle Poultry Gravy $16.99
Place your order November 1 - 18 Mushroom Gravy Whole Pie
Pick up November 21 - 22
7 | The Carrot | Fall 2018 Place your Thanksgiving Catering Order at eastsidefood.coop/thanksgiving/deli
ALL ABOUT TURKEYS
Larry Schultz | Owatonna, Minnesota Turkey Roasting Tips
Turkeys from Larry Schultz Organic Farm represent a Oven times are approximate and will vary. Always
serious commitment to organic farming. They are fed use a meat thermometer to ensure the correct
certified organic feed free from antibiotics, herbicides internal temperature of 165°F has been reached.
or pesticides. The turkeys are raised seasonally through For an oven temperature of 325°F:
the summer and fall months. You’ll find Schultz turkeys
more flavorful, succulent and enjoyable than their Unstuffed:
commercial counterparts. 8 – 12lbs | 2 hrs 45 mins – 3 hrs
12 – 14lbs | 3 hrs – 3 hrs 45 mins
Ferndale Farms | Cannon Falls, Minnesota 14 – 18lbs | 3 hrs 45 mins – 4 hrs 15 mins
Ferndale turkeys are grown naturally, without the use 18 – 20lbs | 4 hrs 15 mins – 4 hrs 30 mins
of antibiotics or artificial growth promotants, and they 20 – 24lbs | 4 hrs 15 mins – 5 hrs
enjoy constant access to a diet of grains, vitamins and
minerals from a local feed mill. There’s no substitute for Stuffed:
excellent care and husbandry, and Ferndale takes pride 8 – 12lbs | 3 hrs – 3 hrs 30 mins
in creating an environment that maintains turkey health 12 – 14lbs | 3 hrs 30 mins – 4 hrs
without medications. 14 – 18lbs | 4hrs – 4 hrs 15 mins
18 – 20lbs | 4 hrs 15 mins – 4 hrs 45 mins
Kadejan Farms | Glenwood, Minnesota 20 – 24lbs | 4 hrs 45 mins – 5 hrs 15 mins
Kadejan turkeys free roam in a spacious and clean
environment. Excellent sanitary practices help their
poultry grown naturally on high quality feed and fresh
well water. Their turkey is processed humanely and
correctly in a clean environment. The result is a much
healthier, better tasting turkey for your table.
Present a receipt for your purchase of $10
or more at Eastside Food Co-op and receive
Pro-tip: Order 1lb of turkey per person
Don’t forget to order your turkey by November 15!
Place your order online at eastsidefood.coop, drop off a single item at Central Avenue Liquors.
your completed order form (found on page 9) at the Excludes sale items discounted 10% or more
meat counter, or call us at 612-788-0950.
The Carrot | Fall 2018 | 8
The brand
you trust at an
irresistible price.
ON
SALE Select
NORDIC NATURALS PRODUCTS
OCT—DEC 2018
Advance Orders Accepted: Thursday, Nov. 1 to Thursday, Nov. 15.
Place your Advance Turkey Order at eastsidefood.coop/thanksgiving/turkey
or complete the form below.
PRO TIP: Order one pound of turkey per person.
Check box to select items, and circle preferred size:
Free Range | Deep Chilled | Local Turkey $2.09/lb
from Ferndale Farm in Cannon Falls, MN and Kadejan Farm in Glenwood, MN
8-10lb 10-12lb 12-14lb 14-16lb 16-18lb 18-20lb 20-22lb 22-24lb
Organic | Frozen | Local Turkey $3.49/lb
from Larry Schultz Farm in Owatonna, MN
Nordic Naturals is
10-12lb 12-14lb 14-16lb 16-18lb 18-20lb committed to delivering
the world’s safest most
Turkey Essentials Kit $9.99 effective nutrients essential
includes brine, brine bag and house-made sage sausage to health. When our
products go on sale, it’s
Name: Date: cause for celebration. So
stock up and live life better.
Email: Phone:
Owner Number: Order Taken by:
Pick-up Date (circle one):
Nov 17 Nov 18 Nov 19 Nov 20 Nov 21 Nov 22
Bring completed forms to the Meat counter.
9 | The Carrot | Fall 2018
DAY SELECTS
HOLIfrom our meat department
We’re proud to source exceptional meat and seafood from producers we know and
trust. This holiday season, enjoy peace of mind when you serve the very best to your
loved ones. Advance orders on holiday specialties accepted November 1 - 15 and
December 1 - 15. Pick up your order November 17 - 22 and December 20 - 25.
POULTRY free range, local BEEF 100% grassfed, local
Whole Duck Prime Rib Roast
Whole Goose Boneless Ribeye Roast
Free Range Turkey Tenderloin Roast
Organic Turkey Tenderloin Steak
Cornish Hens Pot Roast
LAMB grassfed, local SEAFOOD sustainably sourced
House-made Lambchetta Sea Scallops
Leg of Lamb Lobster Tails
Rack of Lamb Snow Crab Clusters
Loin Chops Shucked Oysters
Mussels
Shrimp, Peeled & Deveined
PORK local, heritage Lake Superior Herring Roe
House-made Porchetta
Pork Crown Roast
Limit one coupon Boneless Rib Roast Enjoy holiday sale pricing on
per owner account Pork Tenderloin select items November 14 - 27
1/2 Ham, Bone-in and December 19 - January 1. Sale
Valid November 1 - 1/2 Ham, Spiral Cut prices valid on all advance orders.
December 31, 2018
The Carrot | Fall 2018 | 10BAKED CAMEMBERT GINGER PEAR PUNCH
CUT ALONG THE DOTS TO SAVE IN YOUR RECIPE FILE!
BAKED CAMEMBERT
1 round Camembert or Brie Heat oven to 350°F. Cut baguette into ½ inch slices and
1 baguette arrange on rimmed baking sheet. Brush with olive oil.
½ cup olive oil Remove cheese from wooden box. Line bottom of box
1 clove garlic, sliced with parchment paper and place cheese on top. Score
1 Tbsp honey top of Camembert in a grid pattern with roughly 1 inch
squares. Insert garlic slices and small sections of fresh
2 sprigs fresh rosemary
rosemary between cuts. Drizzle with honey and place on
a rimmed baking sheet.
Bake baguette slices and cheese 15 minutes, until bread is
golden brown and cheese is visibly melted. Remove from
oven and serve immediately. Serves eight.
GINGER PEAR PUNCH
1 cup sugar Combine sugar, ginger, 2 cinnamon sticks, 3 pods star
2 Tbsp ginger, freshly grated anise and water in a medium saucepan and place over
5 sticks cinnamon medium-high heat, stirring occasionally until liquid is
6 pods star anise clear and no grains of sugar remain. Let stand 1 hour.
1 cup water Strain out ginger, cinnamon sticks and star anise. Stir in
5 Tbsp fresh lemon juice lemon juice.
2 - 12 oz. cans lemon
sparkling water In an ice-filled glass, combine 4 oz. ginger syrup, 8 oz.
6 oz. bourbon sparkling water and 2 oz. bourbon. Garnish with pear
1 firm Bartlett pear, sliced slice, rosemary sprig, cinnamon stick and star anise.
thin Repeat with remaining cocktails. Makes three.
3 sprigs fresh rosemary
The Carrot | Fall 2018 | 12tra l
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Ande s GiftsJoin us in the
Eastside Food Co-op
Community Room
2551 Central Ave NE
Minneapolis, MN
For more info, visit eastsidefoodcoop.eventbrite.com
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YOGA WITH LIZA DOCKEN
Liza Docken has practiced yoga for more than 15 years and has trained in Vinyasa, Yin Yoga, Ayurveda and yoga philosophy.
She brings a thoughtful approach to her classes that combines breathing and meditation with gentle movement. Her classes are
designed to help you move through asana with mindfulness, leaving you feeling centered and relaxed. Our Saturday morning
yoga class is an inclusive space. All bodies and abilities welcome. Please bring your own mat.
Every Saturday October - December | 10:00 – 11:00 am
FREE | Space is limited to 15
Register at: yogawithliza.eventbrite.com
OCT
ANNUAL MEETING SPOOKY BASH
Thank you to everyone who joined us at our Annual Meeting Join us in the community room for spooky crafts and
on October 23 at 301 on Main. It was a great evening of activities for parents and kids of all ages. Paint your
co-op community fellowship! Special thanks to Baker’s Field very own mini pumpkin to bring home and enjoy. Costumes
Flour & Bread, Fair State Brewing Cooperative, Feral Beverage encouraged!
Co., Green Garden Bakery, and Peace Coffee for providing
delicious food and drink at this year’s event. Saturday, October 27
1:00 – 4:00 pm
Free | No registration required
Tuesday
thai rice & noodles
LOCATED AT CENTRAL & LOWRY IN NE MINNEAPOLIS
Half Price Bottles of Wine
with dine in purchase
M-F 11-9, F-Sa 11-10, Su Closed www.senyai-senlek.comNOV
PLANT-BASED HOLIDAY FARE INTRO TO SOAP MAKING
Learn easy ways to prepare a healthy, plant-based feast for Join Northeast’s Noble Soap owners Aaron and Jai as we learn
you and your guests this holiday season. Chef Coco from The the basics of vegan and cold process soap making. Take home
Herbivorous Butcher will show us how to make the most an assortment of 12 unique travel size bars from Noble’s
of autumn’s rich harvest using plant-based meats and an signature collection. Soap made at our class will be donated
abundance of seasonal produce. to Kaddies, a local nonprofit providing personal care products
to women and girls experiencing homelessness.
Saturday, November 3 | 2:00 – 3:00 pm
$15 co-op owner | $20 non-owner Thursday, November 8 | 6:00 – 8:00 pm
Space is limited to 15 $25 co-op owner | $30 non-owner
Register at: plantbasedholidayfare.eventbrite.com Space is limited to 15
Register at: introsoapmaking.eventbrite.com
DEC
15TH BIRTHDAY HOLIDAY POP UP SNOW MUCH FUN
Join us as we celebrate Eastside’s 15th Make Eastside Food Co-op your Gift Join your co-op friends for an
Birthday! Eastside owners will enjoy Central this holiday season! Discover afternoon of wintery fun for the
special birthday savings all day long, new local favorites and sample holiday whole family! Make your own paper
with celebratory treats for everyone goodies while you shop our holiday pop snowflake, warm up with a cup of hot
throughout the day. Thank you for up. Meet the folks behind Folly Coffee, cocoa and decorate a delicious holiday
making our co-op community great. Small Cloud Shop, Klean Kanteen, cookie!
Cheers to 15 years! Juniper Ridge, Roots Essential and
more! Saturday, December 15
Tuesday, December 4 1:00 – 4:00 pm
Stop in from 3:00 – 7:00 pm for special Saturday, December 8 Free | No registration required
birthday treats! 11:00 am – 4:00 pm
Himalayan Yoga Tradition
Creating Peaceful Communities Through Meditation
Ongoing Meditation and Hatha Yoga Series Classes
Seminars and Retreats
Thursday Evening Open Meditation and Speakers
631 University Ave NE Mpls | 612.379.2386 | TheMeditationCenter.org
631 University Ave NE Minneapolis, MN 55413 ph. 612.379.2386
info@TheMeditationCenter.org www.TheMeditationCenter.orgEastside Food Co-op 2551 Central Ave NE Minneapolis, MN 55418 FEED YOUR CREATIVITY
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