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.

—by Kathryn Tempasbutternut squash

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.

—by Roxanne Bergeron

I have a problem with death.

—by Nicole Infinity

We recently threw ourselves a wedding. With 60 folks, we managed to keep to our $500 budget, and produce just a handful of garbage. Included in this article are most of the things we did to keep the cost and waste low. Use these ideas as jumping off points and remember that the things you want to do or have at your wedding can probably be created using reused, borrowed, or thrift store items. If you don’t have crafty skills, ask for help from a friend or relative who does. Some of the best wedding presents you receive will be the time of the folks you care about. Even using a few of these suggestions will reduce costs and waste.

Invitations and thank yous

Our co-op regularly donates to Midway Food Shelf, which is part of Keystone Community Services. You can help. With holidays coming up, consider donating something that would help create a festive holiday meal. Or, think about the basics that every kitchen needs: salt, sugar, flour, spices, cooking oil. Non-food items such as personal care items or paper products are always welcome.

Co-op shoppers always receive a 28% discount on anything they purchase for the food shelf. Tell the cashier that your purchase is for the food shelf; the cashier will then place it in our donation box.