Volume 21 Issue 4

Our general manager, Matt Hass, talks about our produce suppliers, summer deli offerings, new faces at the co-op, and end-of-year inventory

—by Anne Holzman

“Korean food requires a lot of preparation; you have to chop everything up.” – Hyun Sook Han

My Asian culinary adventure started with a cousin adopted from Korea, who grew up in Minnesota and had trouble finding family members who would venture into kimchee country with her. We went out to lunch at some Korean spots on Snelling, and I was hooked. Soon I became the mother of a Korean child, who is now nine years old and begs for our milder American-Korean hybrid dishes.

—by Emma Onawa

It’s Manoominike-Giizis, the wild rice moon, and hundreds of Anishinaabeg gather at lakes on the White Earth Indian Reservation for the annual wild rice harvest. It’s an intergenerational family, community, and cultural way of life that’s generations old and central to Anishinaabeg life. The harvest is done traditionally, using canoes, push poles, and wooden sticks to knock rice into the canoes. Ricers can knock as many as four to five hundred pounds of rice in a day. Many Anishinaabeg rice their entire lives.

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