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—contributed by April Alfuth

This is a recipe that I got from Tatyana Barrett who emigrated from Russia with her family when she was a young child. It is absolutely the best tasting borsch to cross my palate. I cook a lot, but had only made borsch probably three times in my adult life. Now I make it about once a month in the winter season. It calls for meat and I usually use pork ribs, but I have made it with Kielbasa Tofurky for my vegan relatives. It is just as tasty. I believe it is because you saute most of the vegetables before you add them to the pot.

Borsch

For stock*, place in a large pot:
1–2 lbs of meat (any meat, preferably with a bone)
2 tablespoons salt
1–2 whole onions
3–4 bay leaves

Thank you to Huong Nguyen, Matt Hass, and Melvyn Jones for their years of service on our board of directors, and welcome to newly- elected board members Mark Chapin, Paul Hannemann, and Paul Moore.

—by Monica Rojas

As of Friday, October 18 2013, Kari Neathery, general manager, is no longer an employee of Hampden Park Co-op. The Board has begun a search to identify a new general manager who will continue to lead us in a positive direction.

HPC is an associate member of the National Cooperative Grocers Association. As an associate member we are not yet participating in the Co-op Deals or the joint buying program. However, we have already seen many benefits. Our store's name is included on the grocery bags and other promotional materials used by NCGA member co-ops, and we will no longer be missed when media are doing stories about Twin Cities co-ops. NCGA offers a $1500 stipend for our co-op staff to take advantage of NCGA training opportunities; several staff members have already participated in their web-based training. The organization also provides a variety of tools and support for co-op management, which we are using to assist us in our goal of a more efficiently-operating store.

See also: Board of Directors Election 2013 Candidate Statement: Mark Chapin and Board of Directors Election 2013 Candidate Statement: Paul Hannemann

1. Why are you interested in running for this particular board?

I think it would be an interesting experience. I have worked at co-ops since in my 20s, even managed one for 2 years in Menomonee, Wisonconsin and saved it from going under. I have been on another board and liked the work.

2. Can you responsibly commit to meeting the term and expected workload required by this role?

—by Monica Rojas

Wasabi is a member of the Brassicaceae family (some other examples in this family are cabbages, horseradish, and mustard). It is sometimes referred to as Japanese horseradish. Its root is now used most frequently as a condiment because of its extremely strong flavor. Its hotness, less like a pepper’s hotness, produces vapors that stimulate the nasal passages over the tongue.

—by Stacie RobinsonBowl of farro soup

Thinking of a Mediterranean meal to accompany a glass of vino for a balmy late summer supper on the patio? Feel like a rustic Tuscan treat, but think you need to break out of your pasta rut? Think farro!

Farro (pronounced FAHR-oh), also referred to as emmer wheat, is a grain in the same genus of plants as common wheat and spelt (Triticum). You can think of farro as the ultimate heirloom variety.

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