SENA News

A handful of wonderful!

Eat with your hands granola

Ingredients 5 cups rolled oats (“old-fashioned” not quick oats) 1 cup each: – raw sliced almonds (or walnuts, pecans, whatever you have on hand) – shredded unsweetened coconut – dried fruit (I use a mix of dried Morello cherries and crystallized ginger) 1/2 c. neutral-tasting oil (light olive, canola, sunflower, etc., or melted coconut oil. A…  Read More

SENA Welcomes Northern Fires Restaurant

New Standish-Ericsson takeout restaurant is off to a great start.

Chef and owner Arie Peisert takes a break from daily food prep and stands near the cord of wood stacked outside his new Standish-Ericsson restaurant, Northern Fires. Snow falls as nearby cars push through the slush on 42nd Street. In spite of the cold, Peisert is in shorts, a t-shirt, and a long black apron.…

Ben Swart of Hardshell Fitnes, Thrive Might, and Frost Iron Training.

Meet your Neighbor: Ben Swarts

building community through health & wellness and the importance of strength and resilience in meeting the challenges of living in our current environment. 

Last week, on a chilly late October afternoon, I had the absolute pleasure of sitting down and talking with Ben Swarts, founder of Frost Iron Training – the newest gym in the neighborhood. We sat outside in the sun and chatted. Ben told me about how he sees his space as an opportunity to build…  Read More

Our Fellow SENA Honey Bees

A story of honey, urban ecology, and mutualism in the city

Nadja’s house sits tucked back from the street further than most. Her front yard is not a mowed lawn, but a mixture of native plants and colorful flowers. A small sign with the words “POLLINATOR CAFE” tilts near the sidewalk. Look atop her roof and you’ll see two purple boxes the size of a dorm…  Read More

A picture of Roasted Turnips and Winter Squash With Agave Glaze from directly above. The orange and pale root vegetables sit on a slate grey plate with a brown bowl full of a darker brown grain sit in the upper right hand corner of the image.

Roasted Turnips and Winter Squash With Agave Glaze

Flavors informed by thousands of years of combining flavors and working with the land

As the Atlantic points out: “Pasta, sushi, tacos, samosas, and pad thai: In the U.S., enthusiastic eaters will likely be able to name traditional dishes from a wide variety of cuisines around the world. But most of us couldn’t name a single Native American dish from any one the vast network of tribes, cultures, and…