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.
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 Robinson
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.
—by Kathryn Tempas
I plant a variety of winter squash in my garden, and in late September/early October I begin harvesting these jewels of fall and winter. Squash stores well and is an excellent source of vitamin A. You’ll find local squash at a good price, and here are a few tempting recipes to get you started. These recipes use butternut squash, which is somewhat shaped like a bowling pin. I find it easiest to peel if you cut off the bottom to make it level.