News

Get to know... John Rogers

This is the first in a series of profiles of Hampden Park Co-op board members and staff. Meet John Rogers, who is a very familiar face at the co-op.

Member since: 1987

How he got involved in the coop: John had shopped at HPC several times but really got involved when he rented studio space from the Oddfellows upstairs from the co-op.

Board member since: 2001

Current Committee Assignments: Physical Plant

Family: Five children—sons in Cambridge, Massachusetts; Superior, Wisconsin; and Minneapolis; daughter in San Diego

Neighborhood: North St. Anthony Park

by Jake Althoff, HPC member

Going to Kamp Kenwood in Wisconsin was a fun and interesting experience. It is a camp that teaches children about co-ops and about how to run them. I went there in June of 2001 to study and learn more about cooperative lifestyle and what it means to be a co-op.

—by Kjersti Hanneman and Nate Paine, HPC members

The two of us met while serving as Peace Corps volunteers in Haiti in 2001– 2002. We served in a rural area in the South East Department, 60 miles from the capital, Port au Prince. Haiti is a small country, but the roads and communication networks in this mountainous country are so underdeveloped, those 60 miles took four hours to cover in a truck.

Despite these barriers, there is a degree of homogeneity in the Haitian diet. One of the most common meals Haitians of all classes and locations eat is a dish called Sauce Pois. Our neighbors ate Sause Pois several times a week, and so did we. Although at times we tired of eating this dish, looking back on our experience, it is a meal rich with memories.

—by Heidi Goar, HPC Member

“Jed, that thar’s black gold, Texas tea…”

—by Kate Wagner, HPC Member

Upstairs, downstairs is the relationship between celery and celery root. Celery is grown for its fat stalks, while its underground relative, celeriac, is a tuber with a mild flavor and texture, combining the crunch of celery with the smoothness of potatoes. Of these two sister vegetables, celery is the simpler one—easy on the eyes, popular, and not demanding of attention. The celery plant is gently stimulating, nourishing, and restorative; it can be liquefied, with the juice taken for joint and urinary tract inflammations. In the past, celery was grown as a vegetable for winter and early spring. Because of its antitoxic properties, it was perceived as a cleansing tonic, welcomed after the stagnation of a long winter.

—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.

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