THE - 2019 WINTER - Eastside Food Co-op
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THE CARROT WINTER 2 019 Citrus 101 CA Olive Ranch Stock Up! 2019 Seedlings
2551 Central Ave NE Mpls, MN 55418
612-788-0950 • eastsidefood.coop About The Carrot
Open Daily 8 AM - 9 PM
The Carrot is Eastside Food Co-op’s quarterly publication. It’s your guide to every
season at the co-op! We invite you to discover new products, find inspiration
THE CARROT from our recipes, get to know the people behind your food, and learn about good
WINTER 2019 things happening at the co-op and in your community.
MOLLY CHERLAND
Marketing Manager Eastside Food Co-op’s Ends Statement
ALICIA NESSELHUF Eastside Food Cooperative is at the forefront of a prosperous and fair cooperative
Outreach Assistant economy. We provide access to healthy food, foster positive environmental
ASHLEY PFORR impacts, cultivate a thriving community in our neighborhood, and educate
Marketing Coordinator members for a sustainable future.
To receive an electronic version of
The Carrot instead of a paper copy, International Cooperative Principles
visit eastsidefood.coop/membership/ Voluntary & Open Membership | Democratic Member Control | Member
people and subscribe to our Email Economic Participation | Autonomy & Independence | Education, Training &
Newsletter list. Find The Carrot at Information | Cooperation Among Cooperatives | Concern for Community
eastsidefood.coop/about/newsletter
For advertising or editorial inquiries, Board Meetings
email newsletter@eastsidefood.coop Eastside Food Co-op owners are welcome to attend board meetings, held the
second Monday of each month from 6:00 – 8:00 PM in the Community Room.
2019 BOARD Email board@eastsidefood.coop to RSVP or share your thoughts about the co-op.
OF DIRECTORS Visit eastsidefood.coop/about/board for additional information about the board
of directors.
SUZANNE JAEGER
President
MONICA LEWIS Annual Report Correction
Vice President Our 2018 Annual Report included a formula error in the Balance Sheet. Total
KERRI NEITZEL Liabilities as of June 30, 2018 are $6,527,846. We apologize for this oversight.
Secretary A corrected version of the Annual Report is available on our website at
JENNIFER ANDERSON eastsidefood.coop/about/board.
Treasurer
THOMAS DAMBRINE
AMANDA DEGENER Co-op News!
Thank you to everyone who helped us celebrate 15 years of Eastside Food Co-op!
GEORGE FISCHER
We had our best day of sales ever on December 4, 2018.
TOM DUNNWALD
GINNY SUTTON
The Carrot | Winter 2019 | 2
A Winter Update from the Board
Suzanne Jaeger, Board President
As I begin my term as the new Eastside Food Co-op board president, I am very excited
to think about the journey our wonderful co-op has taken. Back in 1995, I was part of
a group of Windom Park block leaders who asked each other, “Why don’t we start a BOARD MEETINGS
food co-op in Northeast?” That was our original vision which has now been fulfilled; in
December, we held a triumphant fifteen-year anniversary celebration following a store Eastside Food Co-op owners
reset in the fall and a very successful expansion in 2016. are welcome to attend
board meetings, held the
It’s time to determine the next leg of the co-op’s journey by updating the Vision second Monday of each
and Ends policies. These policies define the future of the co-op with mission-related month from 6:00 – 8:00 PM
objectives that embody the board’s long-term perspective. They also give management in the Community Room.
clear guidance in deciding initiatives to pursue in the day-to-day operations of the store Email board@eastsidefood.
to meet those objectives. coop to RSVP or share your
thoughts about the co-op.
Over the past year, the board has been laying the groundwork for this vital next step via Visit eastsidefood.coop/
the Strategic Planning Committee. We have reached out to owners, staff and community about/board for additional
members to conduct visioning sessions and surveys, and held coffee with the board and information about the board
in-store tabling sessions and focus groups to gather input on the future of the co-op. of directors.
We have held retreats and are working with consultants to distill these thoughts into an
updated Vision and Ends Policy draft. We will soon be ready to share this draft and will
actively seek feedback to ensure our vision aligns with that of co-op owners and other
stakeholders. Be on the lookout for e-mail updates, social media blasts and upcoming
coffee with the board sessions to learn more. We look forward to hearing your thoughts STAY IN THE LOOP
on the future of the co-op you have helped build. We plan to roll out the updated vision
at the next annual meeting. Look for updates on
the board’s vision and
The next chapter of our co-op will no doubt be exciting! I think about possibilities as ends statement work in
I listen to the meditative swish-swish of my skis moving through fresh fallen snow or the coming weeks. Visit
relax with a cup of my favorite tea, Margaret Soother, from the bev bar. My homemade eastsidefood.coop/about/
ginger and lemon essential oils body spritz from the Wellness department refreshes my board to learn more.
senses and clears my thoughts.
Winter is a great time to try new things. I have been exploring vegetarian cooking
and love to try new ingredients I find in the aisles of the co-op. The wonderful staff is
always very helpful and willing to answer my many questions. I hope you are enjoying
the winter, staying well and looking forward to the spring with plans and hopes for a
positive future. We look forward to talking to you about your vision for the co-op!
3 | The Carrot | Winter 2019
JAN | The Sheridan Story
The Sheridan Story’s Weekend Food Program
provides 5 lb bags of wholesome food each Friday
ABOUT SEEDLINGS
to children using school meal programs. Last year, Eastside Food Co-op’s Seedlings program makes it simple for
these bags helped eliminate weekend food gaps for shoppers to support organizations making a positive impact in our
more than 5,000 children in the metro area. community! Shoppers make small donations at the register which
add up to meaningful contributions to nonprofit organizations whose
FEB | Eastside Meals on Wheels work aligns with our store’s mission. Last year, Eastside shoppers
Eastside Meals on Wheels provides nutritious raised an impressive $25,351.38 for area nonprofits through our
hot meals to isolated neighbors in Northeast and Seedlings program.
Southeast Minneapolis and St. Anthony Village.
Volunteers deliver between 120-160 meals per day,
with an average of 250 volunteer drivers per month JUL | Northeast
– that’s more than 28,000 meals delivered to our Farmers Market
neighbors each year. The NEFM is dedicated to
bringing local and organic
MAR | Little Kitchen Food Shelf food choices into the NE
The Little Kitchen Food Shelf is a no-boundaries, Minneapolis community
no-restrictions food shelf serving NE Minneapolis and makes quality food
and beyond. They serve all people. In addition, and experiences available
they stock dog and cat food to feed the companion to people of all ages,
animals of those in need. ethnicities, and socio-
economic positions.
APR | Open Arms of Minnesota
Open Arms of Minnesota grows, cooks and delivers
free meals to people living with life-threatening AUG | TC Food Justice
illnesses in the Twin Cities. With 7,300+ volunteers, TC Food Justice has been improving food insecure individuals’ access
they’ll serve 600,000+ medically-tailored, made- to fresh, nutritious food in Minneapolis. TC Food Justice partners
from-scratch meals this year to people living with with co-ops, grocery stores, and farmers markets to redistribute
life-threatening illnesses as well as their caregivers their unsalable foods to local hunger relief organizations.
and dependent children.
MAY | Dream of Wild Health SEPT | Midwest
Dream of Wild Health restores health and well- Food Connection
being in the Native American community by Midwest Food Connection
recovering cultural knowledge of and access to brings exciting, practical and
healthy indigenous food. They do this through interactive lessons about
farm production, providing educational programs healthful eating to dozens of
for Native youth and families in gardening and schools in the Twin Cities area.
creating opportunities for youth employment and
leadership.
OCT | Appetite For Change
JUN | Youth Farm Appetite For Change uses food to build health, wealth and social
Youth Farm uses food as a catalyst for social change. Their vision is a local, equitable food system that supports
change, community engagement and leadership economic wealth and physical health for residents of North
development. They cultivate leadership for more Minneapolis.
than 700 youth with year-round programming
focused on planting, growing, preparing and NOV & DEC | To Be Announced
distributing the food they grow.
The Carrot | Winter 2019 | 4
BLOOD ORANGE CAKE GRAPEFRUIT QUINOA SALAD
CUT ALONG THE LINE TO SAVE IN YOUR RECIPE FILE!
BLOOD ORANGE CAKE
1 cup plus 3 Tbsp unsalted Heat oven to 350°F. Grease a 9-inch round cake pan.
butter, room temperature Melt 3 Tbsp butter in a small saucepan. Add brown sugar
⅔ cup brown sugar and lemon juice, stirring until sugar melts. Transfer to cake
2 tsp fresh lemon juice pan. Grate 2 tsp zest, then slice off ends of oranges. Cut
2 medium blood oranges away rind and pith from each orange. Slice into ¼-inch
1 cup fine cornmeal rounds; discard seeds. Arrange in pan on top of brown
½ cup all-purpose flour sugar mixture.
1 ½ tsp baking powder
2 tsp cardamom Mix together dry ingredients in a large bowl. With an
½ tsp sea salt electric mixer, combine butter, sugar and orange zest. Add
1 cup sugar eggs one at a time, then mix in yogurt. Fold in dry mixture
4 large eggs, room temperature with a spatula. Transfer batter to pan, covering oranges.
⅓ cup plain yogurt
Bake until golden brown, 45 minutes. Cool in pan 10
minutes, then loosen edges with a knife and invert onto a
platter. Cool completely before serving. Serves eight.
GRAPEFRUIT QUINOA SALAD
1 cup quinoa Rinse quinoa in a mesh strainer. Heat 1 tsp olive oil in a
1¾ cups water saucepan. Add quinoa and cook until lightly toasted, 2
¼ cup plus 1 tsp olive oil minutes. Add water and ½ tsp salt, and bring to a boil.
2 Tbsp fresh lime juice Lower heat and cook, covered, 15 minutes. Remove from
1 Tbsp honey heat and let stand, covered, 5 minutes. Fluff with a fork.
1 tsp salt
¼ tsp ground black pepper Whisk together olive oil, lime juice, honey, salt and pepper
5 oz Urban Organics Patio Mix in a small bowl. Set aside.
1 medium grapefruit
2 ripe avocados Cut away skin and pith from grapefruit and, using a paring
1 pomegranate, seeded knife, remove fruit segments. Halve avocados, remove
½ cup hazelnuts, toasted pits, and cut into slices. Toss quinoa with greens, grapefruit
segments, avocado, pomegranate seeds and hazelnuts.
Drizzle with dressing and serve. Serves four.
The Carrot | Winter 2019 | 6
Citrus 101
Looks can be deceiving! Sometimes a Don’t be afraid of its strange shape,
pale rind hides a deep red fruit inside, this citrus is perfect for parties.
or a bright red rind covers a lighter Pop one in the freezer for a memorable
colored orange. The best way to find a addition to your punch bowl! While
delicious blood orange is to pick it up – there’s no fruit inside, the real hero is
it should feel heavy in your hand (that the rind. Perfect for zesting, candying
means there’s lots of juice inside). or slicing into your favorite cocktail.
These pink navel oranges are beautiful The sweetest grapefruit often looks a
and delicious. #millennialpink little rough around the edges – rust or
scabs on the rind are good sign, as is a
blush color starting to form on the skin.
Tiny, bitter(ish), sweet(ish), citrus
explosions! They’re ripe when they’ve
reached a uniform orange on the Satsuma mandarins are the sweetest,
outside, but are not too squishy. Fun to juiciest, and easiest to peel.
snack on or use in a salad or cocktail. Clementines have thinner skins and are
100% lunch box approved!
A larger cousin of the grapefruit with
pale fruit and very thick, floral rind. Look for T.D.E.s a little later in the
For a fun DIY, try your hand at candied citrus season. These super-sweet
pomelo peel! tangerines are a favorite of staff
and shoppers!
7 | The Carrot | Winter 2019
CA OLIVE RANCH:
This past July at an annual grocery conference, Eastside Food the Ranch this looks like: consistent harvesting, mulching
Co-op was selected as the recipient of a trip to California the fields with tree trimmings, using a 100% drip irrigation
Olive Ranch in Chico, California to observe the farm’s annual system to increase water usage efficiency, finding uses for
harvest. This was an opportunity for our store to see the leftover olive debris and using recyclable packaging.
intricate olive oil production process firsthand and learn Arbequina, Arbosana, and Koroneiki are the three types of
about the sustainable olive oil industry developing right here olives used in CA Olive Ranch’s extra virgin olive oil. The
in the United States. Arbequina is prized for its nutty, buttery, and aromatic
flavors while the Arbosana and the Koroneiki olives provide
Currently, 97% of olive oil used in the U.S. is imported pungent and grassy notes, rounding out the flavor. The
from around the world. Enter California Olive Ranch. ripeness of the olives at the time of harvest ultimately
Founded in 1998, California Olive Ranch is the Wild West determines how the oil will taste. Greener olives generally
of olive oil production in the states. Currently, there is make more intense, grassy flavors and less oil. More mature
no global standard for extra virgin olive oil. This means purple fruit will make mild and buttery oil that is often
that any bottle you see on the shelf labeled “extra virgin golden in color. Producers aim to get the perfect balance of
olive oil” could actually be retrieved at any point in the oil maturity of both fruits, hence the timeliness of harvest is
production process, leading to inconsistent taste and quality. important.
CA Olive Ranch is transforming the olive oil industry by
creating needed guidelines for what extra virgin olive oil Olives at the Ranch, grown in olive farms throughout
is in America. When it comes to purity and quality it takes Northern California, are machine harvested 24 hours a
transparency, consistency and rigorous quality control. At day from October through November. The fruit is machine
The Carrot | Winter 2019 | 8
harvested rather than traditionally hand harvested. California Olive Ranch innovated
this method to help increase their yield, making extra virgin olive oil available to more The brand
consumers around the country. No method is inherently better than the other; the
quality is determined by how the process is executed. Within hours of harvest, olives are you trust at an
sorted, with branches and leaves removed. The olives are then crushed by a hammer mill
into what looks like green oatmeal paste. This paste is mixed slowly without any heat irresistible price.
addition, hence the term “cold press.” Once the oil begins to separate from the paste,
it’s transferred to a separator, which divides the solids from the liquids. The solid that is
removed is called pomace, and it’s donated to area farms to be used as animal feed. Excess
water is used to irrigate trees on the land. After a final pass through the separator to
remove any remaining water, what’s left is premium extra virgin olive oil. ON
SALE Select
Extra virgin olive oils are very different from refined grades of olive oil – such as “light” NORDIC NATURALS PRODUCTS
JAN-MAR 2019
or “pure oils”– which are made using heat or chemicals. Extra virgin olive oil, by contrast,
is freshly pressed fruit juice – plain and simple. Olives are crushed and the oil is extracted
using only mechanical methods, never any high heat or solvents.
When you open that newly purchased bottle from the
co-op, smell it and see if you notice fruitiness like apple,
banana, or even fresh herbs. Next take a little slurp: a
little bitterness on the back of your tongue is an indication
that the oil is a good one. If after you slurp it you get a
Nordic Naturals is
committed to delivering
the world’s safest most
effective nutrients essential
to health. When our
products go on sale, it’s
cause for celebration. So
slight burn in your throat, that’s a sign that your oil is full of stock up and live life better.
antioxidants. With its distinct buttery richness, olive oil is
used to do one of two things – complement or contrast the
ingredients in your meal. High-quality extra virgin olive oil
should round out the flavor profile of any dish, showcasing
the versatility of all kinds of food. By paving the road to high
quality standards, consistency and exceptional taste, California Olive Ranch has achieved
the most delicious extra virgin olive oil made right here in the U.S. and continues to strive
to set national extra virgin olive oil standards and guidelines. One thing is for certain:
California Olive Ranch’s distinct green glass bottle has found a permanent home on my
kitchen counter for all my culinary needs.
Alicia Nesselhuf, Outreach Assistant
9 | The Carrot | Winter 2019
Stock Up!
If you’re looking for a simple way to up your kitchen game and save money
this winter, look no further than your compost bin!
All those onion skins, mushroom trunks, parsley stems, carrot tops, potato peels and celery ends have
the makings of a delicious homemade stock. Start with a freezer-safe gallon-size bag. Add vegetable
refuse as you cook and store the bag in the freezer. Most households can fill a gallon bag with
vegetable trimmings, wilted herbs, a lemon rind and a few leftover chicken bones over the course
of a just a couple weeks. Once the bag is full, put the contents in a slow cooker with a bay leaf
or two, cover with water and cook on high for 12 or more hours. The longer it cooks, the more
richly flavored your stock will be. Get ready, your house is going to smell great.
Remove the large debris with a strainer and discard. Those veggies have done their work - all the
flavor is in the liquid now! Pour the stock through a fine mesh strainer or cheese cloth, skim off
fat if desired, and transfer to canning jars (be sure to leave at least an inch of headspace between
the liquid and the top of the jar) and seal with lids. Once the liquid has cooled to room temperature,
the jars can be safely transferred to the freezer. Keep one jar in the fridge, so it’s ready to use.
Note: if making a strictly plant-based stock, be sure to include quite a few
mushroom trunks or even some squash peelings as these will add a
heartiness that more closely mimics that of chicken stock.
Next time you’re making soup, cooking up your favorite grain, or
braising a cut of meat – use a jar of your homemade stock to add
a depth of flavor to your dish. Give yourself a pat on the back for
reducing kitchen waste and finding a thrifty pantry solution!
No time to whip up a batch before your next meal? Our Meat & Seafood
team makes its own poultry stock in-house as a way to reduce waste.
Available frozen and ready to use. Or check out the growing selection of bone
broth, stock and bouillon in our grocery aisle.
Happy cooking!
½ PRICE BOT TLES OF WINE 2422 Central Ave NE
(Tuesdays when dining in)
The Carrot | Winter 2019 | 10GINGER LIME CARROT SOUP LEMON THYME CHICKEN THIGHS
CUT ALONG THE LINE TO SAVE IN YOUR RECIPE FILE!
GINGER LIME CARROT SOUP
2 Tbsp coconut oil Chop carrots into ½-inch pieces. Set aside. Melt coconut oil
3 green onions, chopped in a saucepan over medium heat. Cook the green onions,
2 cloves of garlic, minced garlic, grated ginger, lime zest and red pepper flakes 1 to 2
1-inch piece of fresh ginger, minutes until glossy. Do not brown.
peeled and grated
¼ tsp red pepper flakes Add carrots, salt, turmeric and black pepper and cook an
1½ lbs carrots additional 1 to 2 minutes, stirring occasionally. Add water
1 tsp salt and lime juice, and bring to a boil.
1 lime, zested and juiced
½ tsp ground turmeric Reduce heat, and simmer 25 minutes, until carrots are very
¼ tsp ground black pepper soft. Using immersion blender, puree soup until smooth.
4 cups filtered water Stir in coconut milk. Top with cilantro and coconut flakes.
¼ cup coconut milk Serves four.
1 Tbsp chopped cilantro
1 Tbsp coconut flakes
LEMON THYME CHICKEN THIGHS
4 chicken thighs, bone-in, Heat oven to 400°F. Drizzle chicken thighs with olive oil and
skin-on season with salt and pepper.
1 Tbsp olive oil
1 tsp salt Place thighs skin side down in a single layer in a large, cold
1 tsp ground black pepper cast iron skillet. Place the skillet over medium heat and
½ cup dry white wine cook undisturbed, 14 to 15 minutes. Meanwhile, whisk
1 tsp whole grain mustard together white wine and mustard in a small bowl.
1 medium lemon, thinly sliced
4 cloves garlic, skins removed When skin is crisp and releases easily from the pan, flip
8 fresh thyme sprigs thighs so they are skin side up. Pour in white wine and
mustard mixture, and arrange lemon slices, garlic and
thyme in the pan. Roast in the oven on the center rack
until chicken reaches an internal temperature of 165°F,
13 to 15 minutes. Serve immediately. Serves four.
The Carrot | Winter 2019 | 12CHRIS
What brought you to Eastside Food Co-op?
WELLNESS TEAM
What Wellness products are you excited about
I was working retail prior but wanted to work at a place that this season?
reflected my own values. I wanted a workplace that allowed -Ashwagandha is perfect for uplifting the mood and energy
me to express myself as I really am and be around people who level during the short and cold winter days and it will also
are on similar wavelengths. I’ve always been into incense, oils, help with the stress that comes with the holiday season.
and supplements so it made sense to do something where
I could combine my interests of smell goods with helping -Elderberry is an essential supplement for the colder months.
people feel good too. I was also living in the neighborhood, so It helps boost the immune system and can help stop viruses
it was a way for me to be close to home and be a part of the if taken at the beginning stages. Plus it tastes good: I put it in
community. tea as a sweetener.
What do you like to do outside of work? Any insider tips for Wellness customers?
Lately I’ve been focused on my career as a massage therapist -Take vitamin D and magnesium to keep the SAD away.
and networking/connecting with clients, so that takes up -Boost immune system - I recommend Daily Immune Builder
a lot of my free time. I also enjoy cooking because I’ve by Herb Pharm, which contains echinacea and astragalus.
adopted a more plant-based diet so I’m always interested -Stay hydrated
in experimenting and making new recipes. Also music - -Moisturize
whether it be listening to or creating, music plays a big role -Unplug and listen to your body and your needs.
in my life. I like going to shows and finding new artists. I also
enjoy researching and learning more about herbs, energy,
meditation, etc.
What do you love most about working in the
Wellness Department?
I appreciate the opportunity to learn about wellness trends
and new products and share that knowledge while building
h and personal care
connections with customers. 1 0% on healt
S av e the 4th W
ednesday of each mon
th .
items
13 | The Carrot | Winter 2019Join us in the
Eastside Food Co-op
Community Room
2551 Central Ave NE
Minneapolis, MN
For more info, visit eastsidefoodcoop.eventbrite.com
OI
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co-op
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s
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 January - March | 10:00 – 11:00 am
FREE | Space is limited to 15
Register at: yogawithliza.eventbrite.com
JAN
CBD OIL Q & A MEET YOUR BUTCHER DIY BODY CARE
What is CBD oil and how is it good for Join Eastside Meat & Seafood Manager Buff up that winter skin and feel
me? Join us for a discussion on CBD Emma in an evening discussion on refreshed! Learn about self-care recipes
myths, facts and how this oil can be cooking planned meals to reduce waste to make at home. Experiment with
used for a wealth of benefits. Got some and stretch your co-op dollar. Explore Veriditas oils and create signature
questions? We’ve got answers! and taste the versatility of your meat! samples to take home and enjoy.
Saturday, January 12 | 12:00 - 1:00 pm Wednesday, January 16| 6:00 - 7:00 pm Saturday, January 26 | 12:00 - 1:00 pm
Free | Space is limited to 25 $5 co-op owner |$10 non-owner $5 co-op owner | $10 non-owner
Register at: cbdoilqanda.eventbrite.com Space is limited to 20 Space is limited to 10
Register at: meetyourbutcher.eventbrite.com Register at: diybodyscrubs.eventbrite.com
Lowry & Central Ave.
OR DE R ONL INE
@DippedAndDebris dippedanddebris.comFEB
SOAP MAKING VALENTINE’S PARTY MRS. KELLY’S TEA TASTING
Learn to make all-natural soap with Feel the love in the Community Join Mindy from one of our local
John Hanson, owner of the Longfellow Room and join your friends for favorites, Mrs. Kelly’s Tea, in an hour of
Soap Company! In this demonstration Valentine’s Day crafts and activities tea tasting, conversation and relaxation!
class, John will walk you through the for kids of all ages! Make a card for a Like what you tasted? Pick up your
simple steps of lye-based soap making. special someone and decorate a tasty favorite to bring home and enjoy.
Each participant will take home bars of heart cookie!
soap and a step-by-step soap making Saturday, February 23 | 12:00 - 1:00 pm
manual. Saturday, February 9| 12:00 - 3:00 pm $5 co-op owner | $10 non-owner
Free | No registration required Space is limited to 15
Wednesday, February 6| 6:00 - 8:30 pm Register at: mrskellysteatasting.
$25 co-op owner | $30 non-owner eventbrite.com
Space is limited to 7
Register at: longfellowsoapmaking.
eventbrite.com
MAR
STRETCH YOUR CO-OP DOLLAR THAI FLAVORS ON CENTRAL AVE
Learn how to shop local and healthy on a budget. Discover Explore the rich cuisine of Northeastern Thailand with Joe
meal planning tips and low-cost ways to stock your pantry. Hatch-Surisook, owner of Sen Yai Sen Lek. Learn how to make
Come with questions and your own tips and tricks to share! a uniquely flavored Laab Salad using an assortment
of proteins, fresh mint, lime, lemongrass, and more.
Saturday, March 9| 12:00 – 1:00 pm Samples provided.
AND
Wednesday, March 13| 5:30-6:30 pm Saturday, March 23 | 12:00 – 1:00 pm
Free | Space is limited to 20 $10 co-op owner| $15 non-owner
Register at: stretchyourcoopdollar.eventbrite.com Space is limited to 15
Register at: thaiflavorsoncentral.eventbrite.com
MN FOODSHARE MONTH
March is MN FoodShare month! Join Eastside and other Twin Cities co-ops during the month of March as we raise funds for
local food shelf partners.
Himalayan EveryYoga
time you shop, round up at the register or make a donation that will be used to fund our local
Tradition
food shelf partner, Little Kitchen Food
Creating Peaceful Communities Through Shelf. Help Meditation
us reach our goal of $10,000 and let’s make a difference!
Present a receipt for your purchase of $10
or more at Eastside Food Co-op and receive
Ongoing Meditation and Hatha Yoga Series Classes
Seminars and Retreats a single item at Central Avenue Liquors.
Thursday Evening Open Meditation and Speakers Excludes sale items discounted 10% or more
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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