News

—by Maria Casler, HPC Member

It’s deep into winter; as the snow piles higher, the cold grows harsher, and the price of fresh produce from California skyrockets, what’s a Minnesotan to do? For those of us who aren’t willing to subsist on meat, potatoes, and onions until May, there’s a whole world of sprouting to explore. Sprouting in your kitchen doesn’t take much work or equipment, adds fantastic nutritional benefits to your diet, and provides a desperately needed bit of green when you’re missing spring the most.

Sprouts have enjoyed a spike in popularity over the past several years. Many restaurants serve sprouts with sandwiches or salads, and almost any grocery store offers boxed sprouts for sale. Still, sprouting is nothing new. Centuries ago, the Chinese learned that they could prevent scurvy on long sea voyages by sprouting mung beans on board. In Europe, beers have long been made from sprouted grains, and Russian kasha is usually made from sprouted buckwheat. There’s evidence that, as long as 2000 years ago, grains were sprouted and ground to make bread. While our ancestors probably knew little about the nutritional benefits of sprouting, we now know that sprouts are truly some of the healthiest things we can eat.

—by Naomi Jackson, Membership Coordinator

Wallet Cards

Is your wallet card getting decrepit? Is it the wrong color? Is your name spelled wrong? Now is the time to do something about it! At the cashier counter or in the entryway, you can pick up a yellow “New Card Request” form. Fill it out and leave it in the Membership Coordinator envelope in the entryway.

Just to clear up a common topic of confusion—if you are not volunteering and are under 65, pink is the appropriate color for your wallet card. You can continue to use your out-of-date volunteer wallet card; the bar code is the same whether or not you volunteer. However, it is easier for the cashiers if your card is the correct color.

—by Maria Casler, HPC Member

—by Hans and Katie Dahl, HPC members

—by Meredith Sommers, HPC member

We have all heard about Hurricane Katrina, but if you are a coffee drinker and concerned about the welfare of the coffee growers, you also need to hear about Hurricane Stan.

Let’s first look at Katrina. New Orleans warehouses stored more coffee imports than anywhere else in the United States. The loss of coffee there is already having an upward impact on prices and will likely push the coffee market into new territory this year. Among the hurricane’s many casualties was a warehouse storing coffee beans for Peace Coffee and CafeFAIR, two of the coffees sold at Hampden Park Coop.

—by Naomi Jackson, Membership Coordinator

The weather grows cold, the nights are long, and the urge to hibernate grows strong. But at the co-op you will find bright lights and colors, and a dozen volunteers and staff busily supplying your winter needs. Our little store is a great place to warm both stomach and heart, as you sip hot soup and chat with a chance-met neighbor or co-worker.

As you know, volunteers are key to making Hampden Park Co-op a good place to be. If you are a volunteer, the following information is for you. We once again have more volunteers than we have time slots available. For you, this means:

by Jeffrey Shotts, HPC member

—by Eric Dregni, HPC member

“If you manage to make tortellini, when you return home to America you’ll have lots of friends!” says la nonna, the grandmother of one of Katy’s students.

We’ve gathered for a day of making fresh pasta at la nonna’s little house just outside the center of Modena in northern Italy. After she shows us the gorgeous restored red Moto Guzzi that belonged to her late husband, we’re ready to get down to business. Or rather, Katy and la nonna are making pasta, since I’m not allowed too close to the kitchen table because I’d get in the way.

Pages