Thursday, August 20, 2026

• Registration at 6:30 PM
• Call to Order at 7:00 PM

• Grace Westminster United Church
• 510 10th Street East
• Saskatoon, SK

• All Members Are Encouraged to Attend
• Ensure Your Membership is Up-To-Date, So You Can Vote!
• Refreshments Will Be Provided
• Wheelchair Accessible

Please arrive early to ensure there is time for everyone to register before the call to order. Volunteers at the registration table will make sure your membership is up-to-date and give you a voting card. Bring your membership card if possible to help streamline registration. Each membership is entitled to one vote, so if you have a joint membership, please decide which person will be voting.

Agenda

1. Call to order 7:00 PM
2. Adoption of Agenda
3. Reports from the Board
4. Financial Report
5. Auditors report
6. Q&A Session
7. Appointment of Auditor
8. Amendment of Bylaws
9. Nominations for Board positions
10. Election of Directors (minimum 5, maximum 12)
11. Other Business
12. Motion to Adjourn Approximately 9:30 PM
13. Social Time

Print (PDF)

Proposed Amendment to the Bylaws of Steep Hill Food Co-operative Limited

The Board recommends amending our bylaws as presented in the document Proposed amendment to the Bylaws of Steep Hill Food Co-operative Limited. New wording is underlined and wording to be deleted is crossed out like this. Wording in normal text is unchanged. The clauses to be amended and reasons are as follows by clause number:

• 1 – Corrects the year of the Co-operatives Act.
• 4 – Clarifies that a 2/3 majority vote is needed to amend bylaws.
• 5 – Clarifies that each membership, including joint memberships, are entitled to a single vote, and formalizes the collection of contact information needed for membership lists.
• 10 – Clarifies that Directors must be members, at least 18, of sound mind and not bankrupt, consistent with the Co-operatives Act.
• 11 – Defines the length of Directors’ terms is one year with re-election allowed for a maximum of six consecutive terms to encourage Board renewal and succession.
• 12 – Defines when a Director ceases to hold office (death, no longer qualified, or absent from 3 consecutive meetings without explanation) and allows vacancies to be filled by appointment. This ensures that if a director becomes ineligible they can be removed, encourages active participation by directors, and prevents inactive directors from holding positions that could be filled by active members.
• 14 – Clarifies that Directors serve as volunteers, and they may be reimbursed for out-of-pocket expenses necessary for carrying out their role by submitting an expense claim and original receipts.
• 15 – Limits Officers to four terms in the same Officer role to encourage renewal of officers and promote succession planning.
• 21 – Prohibits proxy voting. This promotes active participation by members and prevents delegating voting rights to another member.
• 25 – Clarifies that two signatures are required to execute official documents such as contracts, documents, or cheques. This is to ensure transparency and accountability for legally binding agreements.
• 26 – Ensures the previously appointed auditor will remain in place until a successor is appointed in the event an auditor cannot be appointed at an AGM.

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Call for Nominations and Nominations Process

Are you interested in joining the Board? Steep Hill Food Cooperative is a non-profit co-operative directed by a volunteer Board of Directors. Board members will be elected at the Annual General Meeting on August 20, 2026. A minimum of five (5) and a maximum of twelve (12) members will be elected. Term length is one year, with the ability to stand for re-election for additional terms.

The Board is responsible for ensuring both the store and our co-operative are viable and sustainable, vibrant, and thriving. The board oversees operations of the store. It also leads communications and activities to build and maintain our co-operative structure and put our co-op values and principles into action.

Our directors come from a variety of backgrounds and use an array of skills – experience in local food, organic agriculture, co-operatives, non-profits, and/or the retail sector can be an asset but is not necessary to do excellent work as a director. A minimum time commitment of 6 to 10 hours per month is expected, including attendance at monthly board meetings.

Any Steep Hill member 18 or older, of sound mind, and who does not have the status of bankrupt, is eligible to stand for election. Please refer to Call for Nominations to Steep Hill Food Co-op Board of Directors for more details about what makes candidates a good fit for Steep Hill, what the role of director requires in general, and knowledge and skills used by committees. If you have further questions, don’t hesitate to contact us at board@steephillfood.ca.

How to Submit a Nomination

Any member may nominate an eligible member who agrees to allow their name to stand for election, and you can self-nominate. Send your nomination and short bio (maximum 250 words) to: board@steephillfood.ca by August 15, 2026. The Board will provide the biographies of candidates to members at the AGM. Nominations will also be accepted from the floor, but please come forward earlier if possible so written bios will be available for members to refer to at the AGM. Please review the bios of candidates who have submitted nominations in advance.

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In Other News…

Broadway Community Table - August 15

You are invited to the Broadway Community Table, a new community gathering that brings neighbours together over food, conversation, and fun. Everyone is welcome! One activity to try out is the Cooking Class hosted by Steep Hill Food Co-op!

Saturday, August 15 at Grace-Westminster United Church

$20 Steep Hill Food Co-op Cooking Class - 3:00 PM to 5:00 PM:

Learn to make Chickpea Hermit Cookies and Mulligatawny Soup in a hands-on cooking class led by Steep Hill Food Co-op. Participants will enjoy the meal they’ve prepared together. Register by sending an email to: gracewest@sasktel.net. Payment is due at the time of registration - you can pay by e-transfer to: gracewest@sasktel.net (be sure to put Cooking Class and Program Date into the memo of the e-transfer) or drop off cash or cheque to church office payable to Grace-Westminster UC (open Tuesday to Friday 9-noon)

Community Table (Free Drop-In) - 5:30 PM to 7:30 PM:

While the cooking class is underway, everyone is invited to enjoy a free, family-friendly community gathering featuring: Free meal & refreshments while supplies last; games, activities, arts and crafts for all ages; and opportunities to connect with neighbours

This is an event you don’t want to miss! Join us for a day of community bonding and creating memorable connections!

Hosted by the Broadway BID with the support of our community partners, including: Steep Hill Food Co-operative Ltd., Grace-Westminster United Church, Affinity Credit Union, Wren, Nutana Bakery, The Better Good, Paradox Pizzeria & Brewery, Broadway Dental Group, and Bill’s House of Flowers.

Our Food Supply Matters!

Food issues have been in the news quite a bit recently. In June, the Consumer Price Index showed the grocery store price for tomatoes had shot up by 42% in May due to weather-related yield problems in Florida and Mexico, increased fuel and fertilizer prices due to the war in Iran, and policy changes in Mexico and the USA. In July, there was an alarming increase in illness in the USA caused by parasite-contaminated lettuce and spinach. Cutbacks at the American food safety agency delayed detection and prevention efforts, resulting in thousands of people there getting sick. Thankfully, Canadian border inspection and testing has kept it out of Canada. And the official discussions of the Canada-United States-Mexico Agreement (CUSMA) trade review started on July 1. It has implications for food and agriculture in Canada, including for the future of our dairy supply management system.

These big picture issues highlight Steep Hill’s importance and our positive impact. One of our most popular products is locally grown tomatoes - produced here in Saskatchewan, transported a short distance, and priced according to actual costs. We also supply many kinds of fresh local leafy greens, supplemented by some certified organic imports which comply with strict production and traceability requirements. And Canadian, supply-managed dairy products are produced without the use of synthetic growth hormones on family farms in every province.

Canadians do understand how important it is to have control of our food supply, as shown in a recent Nanos national public opinion survey. Over 90% said it is important to ensure Canada has as much control as possible over our food supply. At Steep Hill, we go even further: as a non-profit food co-operative, we are democratically shaping our food supply – by organizing to provide food we want that is local, organic, Fairtrade, and co-operative-sourced at steady, reasonable prices. Let us know what matters most to you about our food supply!

Annual General Meeting Coming Soon!

Mark your calendar - Steep Hill’s Annual General Meeting (AGM) will be held the evening of Thursday, August 20th, 2026 at Grace-Westminster United Church. The AGM business includes reports from the Board and auditor, bylaw amendments, and Board of Director elections, as well as refreshments and time for socializing. A more detailed official notice will be sent to all members in early August. Ensure your membership is up-to-date, so you will be able to vote!

If you are a member and interested in serving on the Board of Directors, please consider putting your name forward. And if there is someone you think would make an excellent Steep Hill board member, please encourage them too. The Board is responsible for ensuring both the store and our co-operative are viable, sustainable, vibrant, and thriving. It oversees operations of the store, and leads communications and activities to build and maintain our co-operative structure and put our co-op values and principles into action. Download the nominations info sheet for more about the nomination process, and feel free to email board@steephillfood.ca if you have additional questions.

Product Feature – Naturally Amped

Our profile series on women farmers is taking a hiatus during the busy summer and fall season. In the meantime, we’re pleased to profile some Saskatchewan-made products you can find at Steep Hill, and we’re beginning with a woman-owned company.

Naturally Amped is a Saskatoon-based producer of naturally fermented sauerkraut, kimchi, pickles, and tonics. Billed as ‘Saskatchewan’s first fermentery’, the company opened as a storefront in 2020 with Adrienne Percy as its first owner. Now co-owned by Heather Huenison and Sandra Botis, Naturally Amped produces multiple flavours of sauerkraut (carrot ginger, for example), vegan kimchi, seasonal pickles, and health tonics, all of which begin as produce sourced from local farmers.

Fermentation as a food preservation technique has been practiced all over the world for millennia; natural (or wild) fermentation involves allowing naturally-occurring bacteria on the surface of the fruit or vegetable to propagate and convert sugars into lactic acid. This is the same technique used at Naturally Amped, assisted by modern food science and processing equipment, and careful attention. As well as preserving the food, fermentation has the added benefit of enhancing its flavour and texture and making nutrients more easily absorbed by the body. Modern research has also demonstrated that fermented foods are packed with probiotics that support a healthy gut microbiome and promote digestion.

As Naturally Amped products are ‘wild fermented’, they are not pasteurized and contain no vinegar. Thus, they need to be refrigerated; the company does not ship outside of Saskatoon during the summer months. Steep Hill is fortunate to have an available supply of Naturally Amped sauerkraut and kimchi all year round! Look for the products in the refrigerator and try some. They’re delicious, good for your gut, and local!

Summer Volunteer Opportunities

Summer on Broadway is always a busy place – sun, buskers, the Fringe….culminating in the Broadway Street Fair on September 12!

Steep Hill will be partnering with Broadway BID again to coordinate volunteer coverage for the event. We’ll need volunteers to operate Steep Hill’s outdoor presence and spread the word about the store. More specific information on times and how to sign up to volunteer will be coming out next month, so stay tuned.

Making new and stronger connections among members, shoppers, and neighbours in our community is an important way to increase Steep Hill’s impact. One way we’re doing that is by setting up an exciting new working member opportunity to promote Steep Hill on your favourite social media platforms. If you are interested, please contact Cathy at board@steephillfood.ca for details.

As always, two hours of volunteer work (in-store or in another capacity) gives you working member status for the following month, which provides you with the working member discount (6% off the shelf price). For in-store volunteer work, sign up for a shift in the store or by calling 306-664-4455 or emailing hello@steephillfood.ca to request a shift.

View August 2026 Volunteer Schedule 

Save the Date – Broadway Community Table

The first in a series of Broadway Community Table events hosted by Steep Hill Food Co-op, Grace-Westminster United Church, and the Broadway BID, will be on

• Saturday, August 15th, 2026
• 5:30 pm - 7:30 pm
• Grace-Westminster United Church

The Broadway Community Table is a new community gathering that brings neighbours together over food, conversation, and fun. Everyone is welcome!

Learn to make Chickpea Hermit Cookies and Mulligatawny Soup in a hands-on cooking class led by Steep Hill Food Co-op, then enjoy the meal you prepared together. The cost is only $20 per person, and registration is required and will open soon for sign-up on the Broadway BID website!

At the free drop-in Community Table while the cooking class is underway, everyone is invited to enjoy a free, family-friendly community gathering featuring:

• Shared soup and refreshments
• Games and activities for all ages
• Arts and crafts
• Opportunities to meet neighbours and connect with local organizations

This is an event you don’t want to miss! Join in a day of community bonding and creating memorable connections! Come for the cooking class, drop in for the community table, or simply stop by to say hello. Everyone belongs at this table!

Tomato Tarts

Savoury tomato tarts are perfect for summer picnics and patio dinners. They can be served warm from the oven, but they’re also great at “shade” temperature. Any kind of fresh ripe tomatoes will work in this recipe, however, a less-juicy tomato such as a Roma will keep the crust from becoming soggy. Choose tomatoes that are as wide as the tart shells, so they fit snugly inside.

Tomato and mustard is a surprisingly delicious combination. You can use your favourite hot dog yellow mustard or get fancy with Dijon. Smooth or grainy, just about any mustard will do. Spreading mustard and cheese on the tart shell will help prevent the juice of the tomato from soaking into the pastry. As for the cheese, it should be of robust flavour, and it should melt. Feel free to experiment.

The tomato tarts in this photograph are topped with arugula.

• 12 tart shells
• 4 tomatoes
• 2 tbsp mustard
• 1 1/2 cups grated Gruyere or Swiss cheese
• Salt and pepper
• 2 tbsp chopped basil
• 12 small basil leaves for garnish

1. Cut the tomatoes into round slices about ½ cm (¼ inch) thick. You’ll need one slice per tart shell.
2. Smear the base of the tart shells with mustard using ½ tsp per tart. Sprinkle with ⅓ of the cheese, distributing it evenly over each tart shell. Top with a tomato slice.
3. Lightly salt and pepper the tomatoes. Sprinkle on the chopped basil. Top with the remaining cheese.
4. Bake at 375 F for 25-30 minutes, until the cheese is bubbly and the pastry is golden. When the cheese is cooled slightly, but still warm, press each tart with a basil leaf.

Put Your Pop Cans To Work

You can use SARCAN’s Drop and Donate program to help Steep Hill! To “volunteer” your pop cans and returnable bottles, go to the Drop and Go entrance off to the side of the main doors. Fill in the computer screen form, and put the phrase “Steep Hill Food” to tell SARCAN where your donation should go. The machine will print a barcode sticker for your bag or box of cans/bottles. SARCAN will calculate the value of your donation and e-transfer it to Steep Hill.

Your Grocery Store on Broadway Posters

Help your neighbours, co-workers and other social circles discover Steep Hill by putting up a welcoming and informative poster. Most small businesses are happy to put the posters up. Many community centres, gyms, workplaces, and coffee shops have bulletin boards, and condo or apartment buildings often have a spot where neighbours put up notices. Click on the image below to download the letter-sized poster, then make copies with your colour printer. If you don’t have a colour printer, you can pick up copies at the store. Call or email ahead, so staff can have some ready for you - and mention some of the places you’re thinking of placing the poster. It will be good for us to know how far and wide they are being seen.

Follow and Share Steep Hill Online

Between monthly newsletters, Steep Hill staff post new product information, staff picks, supplier news, and timely updates on our Facebook and Instagram accounts. If you like Steep Hill - “like us” on Social Media too. You can go to the home pages to check in on the latest, and share posts from there or from your news feed with your own network. You can help expand our online reach by tagging Steep Hill Food Co-op in your own posts too.

We Want to Hear From You!

For information about products and the store, email us at hello@steephillfood.ca or call 306-664-4455.

To contact the Board of Directors with ideas, feedback, concerns or questions, email board@steephillfood.ca or fill out a “How did we do today” card when you are in the store.

Thanks to Amielle Christopherson, Adam Douglas, Amy Jo Ehman, Cathy Holtslander, and Maryann Scott for contributing to this Newsletter! If you would like to join the newsletter crew, just send an email to board@steephillfood.ca.

Your grocery store on Broadway!

Like our province’s motto “from many peoples, strength” you, our members and shoppers are Steep Hill’s strength! Your regular purchases keep good food on your own tables, while your food dollars busily support our suppliers and our co-op’s overhead costs. Being a co-operative member, you also have the opportunity to contribute some of your own time and talents to the vibrancy and conviviality that truly sets a small co-op like Steep Hill apart from the big box grocery stores and discount food warehouses.

There are many possibilities for you to bring your interests, talents, skills, creativity and energy to grow our Steep Hill community. Are you interested in volunteering but don’t like answering your phone? If you prefer to be reached by text, fill in the Volunteer contact and feedback form to let us know what you are interested in – and when there are tasks or small projects that might be a good fit, we can get in touch with you.

Shopping News

Speaking of local food - our produce section is bursting with a wide selection of fresh and delicious foods these days. New and different products are being delivered by our suppliers frequently.

We had to interrupt our series celebrating the International Year of the Woman Farmer profile series because our suppliers are all too busy farming this month! But do celebrate them by trying products grown by Joan Hepting from Seven Meadows, Rachel Buhler from Floating Gardens, Karen Skoworodko from Our Farm YXE, and Julie Maxwell from Crocus Hill.

Seven Meadows

• Red, yellow, orange, and green peppers
• Dardevil peppers
• Beefsteak, Roma, and cherry tomatoes
• Long English cucumbers

Dixon Simpkins

• Asparagus
• Red potatoes
• Red beets
• Parsnips
• Sweet and rainbow carrots

Grassroots Farm

• Kale
• Green leaf lettuce
• Romaine lettuce
• Dill, parsley, cilantro
• Bok choy
• Swiss chard
• Mustard greens

Floating Gardens

• Eggplants
• Mini cucumbers
• Basil
• Elegance
• Arugula

The Makers Way

• Cauliflower mushrooms
• Chanterelles (soon!)

Our Farm YXE

• Sorrel
• Hungarian hot wax peppers
• Chives
• (will be more as the season progresses)

Crocus Hill (Julie Maxwell)

• We’ll have her produce shortly

Virtuous Circles! Steep Hill’s Support for the Planet and Community Keeps Going Around

Steep Hill Food Co-op has always been dedicated to supporting local producers, the community, and the planet itself. Our commitment to organic food and other products, locally grown or produced whenever possible, is well-known. Steep Hill works with over two dozen local farmers and suppliers to fill the store with everything from fresh and frozen fruit, fresh vegetables, baking, eggs, drinks, gluten-free products, and so much more! Buying local means a reduced carbon footprint from transportation, as well as increased vitality of Saskatchewan farmers and producers, as our urban food dollars circulate back to nearby rural communities.

Do you know about some of our other measures to support the community and minimize waste?

As you might guess, Steep Hill’s main potential source of waste is perishable food. We regularly donate to the Riversdale Community Fridge, an initiative that helps counter food insecurity and poverty by working with groups like us. According to Fridge volunteers, people line up on delivery days in anticipation of the food.

Staff regularly go through produce and set aside imperfect items; these are then discounted as much as 50%. This work has the double benefit of savings for Steep Hill customers and ensuring that usable produce is sold. Of course, not all produce is salvageable. This produce goes into the store’s compost, which is picked up by one of our volunteers.

Steep Hill recycles and reuses as much cardboard and paper as possible. Empty egg cartons are returned to the supplier and the boxes that are not appropriate for reuse are flattened for pick-up by one of our recycling volunteers. These volunteers also ensure that spent pens and batteries, plastic, mesh bags, Styrofoam, etc. are all properly recycled. Our goal is to send as little material as possible to the landfill.

The store encouraged the use of reusable bags before it was cool (who still has an official Steep Hill bag?) and continues to do so. Our ‘take a bag/leave a bag’ system encourages people to donate extra reusable bags; having those bags available means that the store doesn’t have to spend money on paper bags.

How can you support Steep Hill in its work? Increasing Steep Hill’s visibility and reach in the community is a major factor in the co-op’s continued success. Make sure that you’re following us on social media, Facebook and Instagram and interacting with our content. We like likes! A positive review on sites like Google or Yelp helps boost the store’s image – let the world know why you shop at Steep Hill!

Looking Ahead

September seems a long way off, but be sure to mark your calendars for Saturday, September 12. That’s the date of the annual Broadway Street Fair, a one-day celebration of the Broadway district. Steep Hill will be partnering with Broadway BID again to coordinate volunteer coverage for the event. Just like for the recent Spring Fling event, we’ll need volunteers to operate Steep Hill’s outdoor presence and spread the word about the store. More specific information on times and how to sign up to volunteer will be coming out closer to the event, so watch this space!

As always, two hours of volunteer work (in-store or in another capacity) gives you working member status for the following month, which provides you with the working member discount (6% off the shelf price). For in-store volunteer work, sign up for a shift in the store or by calling 306-664-4455 or emailing hello@steephillfood.ca to request a shift.

View June 2026 Volunteer Schedule

View July 2026 Volunteer Schedule 

Fairtrade Day

Members Nancy Allan, Ann Brander and Rae Hearn created a lively display table of Steep Hill’s Fairtrade products to celebrate Fairtrade Day in May.

Chickpea and Fruit Salad

You’ve been invited to a backyard BBQ. The host says, “bring a salad!” What’s it going to be? A lettuce salad that will wilt in the heat? Potato salad that must be refrigerated? A fussy salad that requires mixing at the last minute? (Looking at you, Caesar.) Here’s a fresh, summery pre-made happy in the shade kind of salad that adds a fruity twist to potlucks and summer BBQs.

Chickpeas will not wilt in the sun. A lemony dressing does not need refrigeration. The “tart” in the lemon prevents the fruit from browning. It will also please the gluten-free and vegan diners in the crowd. Best of all (other than its deliciousness) this salad features the bounty of Saskatchewan. Saskatchewan grows 85 percent of Canada’s chickpeas, and about 30 percent of chickpeas in North America overall.

There are two types of chickpeas: desi and kabuli. Desi chickpeas are small and dark. They are most commonly used in Asian and African cuisine. Kabuli chickpeas are large and pale, perfect for salads, the most common chickpea found in tins and in bulk bins. If cooking the chickpeas from scratch, use 2 cups of cooked chickpeas in this recipe.

Chickpea Fruit Salad

• 1 clove garlic
• 1 1/2” piece of ginger (scant 4 cm)
• 1/2 tsp. salt
• 1 tsp. cumin
• 1 tsp. chilli powder
• 2 tbsp. lemon juice
• 2 tbsp. white wine vinegar
• 1/3 cup vegetable oil
• 2 peaches
• 2 apples
• 1 tin kabuli chickpeas (540 ml)
• 3-5 spring onions (depending on their size)
• 1/4 cup chopped coriander

1. Smash the garlic. Finely chop the ginger. Using a mortar and pestle (or two forks) mash the garlic and ginger with the salt, cumin and chilli powder until it forms a fragrant pulp. Stir in the lemon juice and white wine vinegar. Whisk in the oil.
2. Peel and pit the peaches and apples. Chop into small pieces about the size of a chickpea.
3. Mix the fruit with the chickpeas. Add the spring onions, thinly sliced including the tender green parts, and the chopped coriander.
4. Stir in the garlic-ginger dressing. Marinate in the fridge for several hours or for 1-2 hours at room temperature to meld the flavours before serving.

Indigenous Peoples Day

We celebrate National Indigenous Peoples Day on solstice, June 21. Head out to Wanuskewin for a day of cultural and educational activities from 10 AM til 4 PM. You might top it off with a meal featuring foods from Steep Hill like wild rice, bison, corn, beans, quinoa, tomatoes, and Saskatoon berries – all foods central to the cuisines and cultures of Indigenous peoples of North and South America. êkwa, mîcisotân! (Cree for “come on, let’s eat!”)

Pride Grows Here!

June is the month of rainbows galore – even on sunny days, during Pride month. Check out Steep Hill’s entry in the Broadway BID’s window decorating contest next time you pick up your groceries. Saskatoon’s Annual Pride Parade will be on June 28 from noon til 2 PM - a grand finale to an amazing month of Pride events! Celebrate the 2SLGBTQIA+ community from the new and improved parade route that will provide better accessibility and shade on what we hope is a beautiful Sunday afternoon!

Check out the Saskatoon Pride website for all the events!

Put Your Pop Cans To Work

You can use SARCAN’s Drop and Donate program to help Steep Hill! To “volunteer” your pop cans and returnable bottles, go to the Drop and Go entrance off to the side of the main doors. Fill in the computer screen form, and put the phrase “Steep Hill Food” to tell SARCAN where your donation should go. The machine will print a barcode sticker for your bag or box of cans/bottles. SARCAN will calculate the value of your donation and e-transfer it to Steep Hill.

An Invitation

Last month we shared this welcoming and informative poster in the newsletter to help you help your neighbours, co-workers and other social circles discover Steep Hill. Most small businesses are happy to put the posters up. Many community centres, gyms, workplaces, and coffee shops have bulletin boards, and condo or apartment buildings often have a spot where neighbours put up notices.

If you would like to introduce Steep Hill to more future shoppers and potential members you can click on the image below to download the letter-sized poster, then make copies with your colour printer. If you don’t have a colour printer, you can pick up copies at the store. Call or email ahead, so staff can have some ready for you - and mention some of the locations you’re thinking of placing posters. It will be good for us to know how far and wide they are being seen.

Follow and Share Steep Hill Online

Between monthly newsletters, Steep Hill staff post new product information, staff picks, supplier news, and timely updates on our Facebook and Instagram accounts. If you like Steep Hill - “like us” on Social Media too. You can go to the home pages to check in on the latest, and share posts from there or from your news feed with your own network. You can help expand our online reach by tagging Steep Hill Food Co-op in your own posts too.

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We Want to Hear From You!

For information about products and the store, email us at hello@steephillfood.ca or call 306-664-4455.

To contact the Board of Directors with ideas, feedback, concerns or questions, email board@steephillfood.ca or fill out a “How did we do today” card when you are in the store.

Thanks to Amielle Christopherson, Adam Douglas, Amy Jo Ehman, Cathy Holtslander, and Maryann Scott for contributing to this Newsletter! If you would like to join the newsletter crew, just send an email to board@steephillfood.ca.

Your grocery store on Broadway!

To raise our profile, we created a welcoming and informative poster that many of our neighbouring businesses and community gathering places around Broadway have happily placed where folks can see them. This is an easy way to encourage folks to stop in to Steep Hill while they are out and about.

If you would like to introduce Steep Hill to more future shoppers and potential members you can click on the picture below to download the letter-sized poster, then make copies with your colour printer. Most small businesses are happy to put the posters up. Many community centres, gyms, workplaces, and coffee shops have bulletin boards, and condo or apartment buildings often have a spot where people put up notices.

If you don’t have a colour printer, you can pick up copies at the store. Call or email ahead, so staff can have some ready for you - and mention some of the places you’re thinking of placing the poster. It will be good for us to know how far and wide they are being seen.

Victoria Day Holiday

Steep Hill will be closed on Victoria Day, Monday, May 18, 2026.

Shopping News

Back in stock!:

• Nuts to You certified organic nut butters (smooth + crunchy 750g peanut butter, pumpkin seed, almond (raw and not), sunflower, cashew, hazelnut)

• Level Ground Fairtrade coffees and teas (including their new Trailhead roast. All roasts in ground and whole bean and several loose-leaf tea varieties.)

• Camino Fairtrade co-operative tropical delights (including their new white chocolate with raspberry bar. We’ll have: cocoa powder (Dutch and natural), hot chocolate powder, chocolate chips, golden cane sugar, and 8 different chocolate bar varieties)

• Drinks! We’ve recently restocked on: Cabana Naturals lemonades, T.G.'s Trilogy kombucha, Blue Monkey sparkling fruit juices, and Guayaki’s Yerba Mates.

• BioItalia organic pastas

Fresh produce:

• Grassroots Fresh Greens: romaine and green leaf lettuce, kale, dill, parsley, cilantro, bok choy, Swiss chard, and other greens. Staff are hearing lots of positive feedback about how tasty they are!

• Floating Garden mini cucumbers have been in for a few weeks, and we expect to have their Roma tomatoes, eggplants, and red bell peppers by the beginning of June.

• Seven Meadow tomatoes, bell peppers and long English cucumbers are in

• The late spring has delayed local asparagus from Simpkins Market Garden. Watch our social media - we’ll post the news when it arrives.

Tasty, nutritious and Canadian (of course!):

• Good Food For Good is our new brand for organic BBQ sauce and ketchups, replacing Savor which is no longer available from our distributor.

• Rockwell’s Coconut oil

• Desi Ghee

Lavonne Derksen and Derksen Family Farm

Our series of profiles of woman farmers in honour of the International Year of the Woman Farmer continues with Lavonne Derksen of Derksen Family Farm.

Lavonne grew up in a grain farming family who always had a large garden and produced a great deal of their own food. Although Lavonne and her husband initially lived in town, this early experience with access to straight-from-the garden produce led them to garden on a somewhat larger scale than that of their neighbours. When their six children were young, the couple purchased land to set up their acreage near Rosthern. Their journey to larger-scale food production began with learning about the University of Saskatchewan’s experimentation with prairie-hardy sour cherries and a visit to an apple orchard; they decided to plant their own orchard of apples and sour cherries. Their young sons, budding entrepreneurs, came up with the idea of planting carrots to sell.

After that start, there was no turning back! Since then, the Derksen Family Farm has become known for its healthy, naturally grown, delectable produce. Committed to organic growing practices, the farm produces apples, carrots and sour cherries along with potatoes, onions, beets, pie pumpkins, and more grown seasonally. At its largest, the farm had over 1800 fruit trees and grew 60,000 lbs. of carrots in a season. As the children have grown up and most have moved on, Lavonne has downsized to 1500 fruit trees and a few thousand pounds of carrots per season.

Despite the labour intensity of farming for little financial gain, Lavonne is thankful for healthy food that her whole family and many others can enjoy and benefit from. She and her family are also grateful to everyone who supports small local producers. Much of Steep Hill’s carrot supply comes from Derksen Family Farm (make sure to watch the carrot harvesting video linked below!). If you’ve ever purchased bags of local Sensation, Misty Rose, Grannie Annie, or Autumn Delight apples in the fall, you’ve sampled the results of Lavonne and her family’s work and care.

Derksen Family Farm Promo

Derksen Family Farm Carrot Harvest

How to Spend a Saturday in June

Do you have plans for Saturday, June 13th? Steep Hill is still in need of a few volunteers for the Broadway BID’s Spring Fling event. Spring Fling features musicians, dancers, family-friendly activities, and food, and well as booths set up by craftspeople, artists, and Broadway merchants. If you’re able to help with Steep Hill’s contribution to this event, please sign up. Broadway BID will be providing volunteer t-shirts, as well as snacks and drinks during your shift! If you have any questions, please contact the store.

Two hours of volunteer work (in-store or in another capacity) gives you working member status for the following month, which provides you with the working member discount (6% off the shelf price). For in-store volunteer work, sign up for a shift in the store or by calling 306-664-4455 or emailing hello@steephillfood.ca to request a shift.

View May 2026 Volunteer Schedule 

View June 2026 Volunteer Schedule

A Tale of Two Rhubarbs

Originally, rhubarb was considered a medicinal plant. Native to northern Asia, the rhubarb root was dried and used to treat digestive ailments and internal inflammation. As medicine, rhubarb spread to Northern Europe and then to New France (i.e. North America) in the 1600s. No one ate the stalks!

It wasn’t until the early 1800s, when sugar became more plentiful and affordable, that people started eating the tart red stalks, turning them into delicious pies, puddings and jams. British and Scandinavian immigrants brought their sweet rhubarb recipes to North America, where rhubarb earned the nickname “pie plant.”

Here on the Canadian plains, settlers arriving overland from elsewhere in Canada and the United States brought cuttings of rhubarb root with them. Once established, these homesteaders shared their rhubarb with newcomers from overseas. Rhubarb did well in northern gardens and was welcomed as the first “fruit” of spring. It’s really a vegetable, but who cares?

Perhaps there was a time when the root of rhubarb was used for ailments at the same time the stalks were used for food. But don’t dig those roots! Modern nutritional analysis shows that the stalks are also beneficial—high in fibre, antioxidants and vitamin K, aiding digestion, inflammation, cholesterol and bone health.

This recipe for rhubarb pudding was brought by Norwegian settlers Hans and Kristiane Lien, who settled first in North Dakota, then came north to homestead in Saskatchewan in 1903. Among their family keepsakes is this recipe for rhubarb pudding, written in original Norwegian. It’s a delicious way to welcome spring in Saskatchewan.

Rhubarb Pudding

• 1 cup flour
• 1/4 cup brown sugar
• 1/2 cup butter (cold) 
• bit of soft butter
• 4 cups rhubarb (thinly sliced)
• 1 cup white sugar
• 1/4 tsp. cinnamon

1. Cut butter into small pieces.
2. Cut rhubarb into thin slices.
3. Mix flour and brown sugar.
4. With your fingers, rub the butter into the flour until evenly blended.
5. Put rhubarb pieces in a lightly buttered baking dish.
6. Mix white sugar and cinnamon together.
7. Sprinkle sugar and cinnamon mix evenly over the rhubarb.
8. Press the flour mixture over top, covering the rhubarb.
9. Bake at 325 °F for 45 minutes.
10. Serve warm or cold, perhaps with vanilla ice cream or yogurt.

Recipe sourced from the cookbook Out of Old Saskatchewan Kitchens by Amy Jo Ehman

Catch The Wave On May 29!

Meet neighbours, share some food and enjoy the artistry of our community members at the community potluck, music, spoken word and jam session at Grace Westminster church. On the last Friday of the month from September to May, Brian Paul DG and friends host a potluck (6 PM), variety show (7:30 PM), featured artists (8:30 PM) and music jam (9:40 - 10ish PM). On May 29 the featured artists are Kevin Wesaquate, spoken word and Wild Prairie musicians. Everyone is welcome!. Grace Westminster is one block west of Steep Hill on the corner of Eastlake and 10th Street.

Follow and Share Steep Hill Online

Between monthly newsletters, Steep Hill staff post new product information, staff picks, supplier news, and timely updates on our Facebook and Instagram accounts. If you like Steep Hill - “like us” on Social Media too. You can go to the home pages to check in on the latest, and share posts from there or from your news feed with your own network. You can help expand our online reach by tagging Steep Hill Food Co-op in your own posts too.

Put Your Pop Cans To Work

You can use SARCAN’s Drop and Donate program to help Steep Hill! To “volunteer” your pop cans and returnable bottles, go to the Drop and Go entrance off to the side of the main doors. Fill in the computer screen form, and put the phrase “Steep Hill Food” to tell SARCAN where your donation should go. The machine will print a barcode sticker for your bag or box of cans/bottles. SARCAN will calculate the value of your donation and e-transfer it to Steep Hill.

We Want to Hear From You!

For information about products and the store, email us at hello@steephillfood.ca or call 306-664-4455.

To contact the Board of Directors with ideas, feedback, concerns or questions, email board@steephillfood.ca or fill out a “How did we do today” card when you are in the store.

Thanks to Amielle Christopherson, Adam Douglas, Amy Jo Ehman, Cathy Holtslander, Brian Paul, and Maryann Scott for contributing to this Newsletter! If you would like to join the newsletter crew, email board@steephillfood.ca.

Your grocery store on Broadway!

In 1970, two American senators organized a day of teach-ins on college campuses to raise awareness about health and environmental impacts of pollution held on April 22. The simple initiative named a moment - 20 million people across the USA held learning events in their own communities on that first Earth Day. Individuals concerned about our planet’s health were creating a world-wide peoples’ movement that continues to work for change. April 22 has become an international day of recognition and action. Steep Hill Food Co-op is one of the many initiatives that has its roots in the 1970s movement. You could even say that every day is Earth Day here: our focus on local, organic, fairtrade, co-operative products and pantry basics supports healthy people, healthy ecosystems and a caring community.

Victoria Day Holiday

Please note - Steep Hill will be closed on Monday, May 18, Victoria Day.

New Products and Suppliers

Blossom Grove Family Farm is dedicated to providing fresh and healthy food options to the local community through the use of sustainable farming practices. We are happy to announce that we now carry a variety of their seasonal squashes and potatoes.

We have plenty of Blossom Grove’s products in store today, including Milva potatoes, Caribe potatoes, red kuri squash, the classic butternut squash, and Blossom Grove’s sweet mama winter squash.

Grassroots Vertical Farm, based in Saskatoon provides hydroponically grown leafy greens including lettuce, Bok Choy, Purple Mustard Greens, and Baby Chard. Grassroots Vertical Farm’s products are amazingly fresh and never flown. We hope you’ll love them as much as we do!

Happy Spring Cleaning to Those Who Celebrate!

Steep Hill has all of your spring (or regular, every day) cleaning supplies covered. We’re proud to offer a wide selection of eco-friendly, Canadian-made products for you to choose from.

Currently, the store has Simply Clean washing and baking soda, soap flakes, and stain remover in stock, as well as Attitude stain remover. Eco-Max and Nature Clean both offer dish washing and laundry supplies. For your home, Myni has a number of cleaning supply concentrate tablets: degreaser and bathroom cleaners, as well as glass and stainless steel cleaners. For all of these, simply add water and a concentrate tablet to a container or spray bottle for minimal waste cleaning. The Unscented Company toilet bowl cleaner is also in stock.

If you haven’t tried these items before, now is a great time to discover a new favourite cleaning product! As always, if you know of other products that Steep Hill could consider bringing in, contact the store at 306-664-4455 or at hello@steephillfood.ca.

Joan Hepting and Seven Meadows Farm

We’re pleased to continue our Year of the Woman Farmer profile series with another of our suppliers. Joan Hepting, along with her husband and sons, operates Seven Meadows Farm, a greenhouse business near Regina Beach.

Joan grew up in a small Saskatchewan town, spending most of her time outside helping her family with their multiple gardens or performing what she affectionately calls “child labour” on her uncles’ farms. She believes that her varied life experiences: being a stay-at-home mom on a farm, years of business and property management, and volunteer work in a small community, have taught her the value of hard work and tenacity, a tremendous help in her current role.

Joan and her family’s journey to starting a greenhouse began in 2019 with the question, “what if we…?” With the family’s generational background in agriculture, they didn’t hesitate. Construction began in 2021 on a header house and an attached 6000 square foot greenhouse. In 2023, they produced their first crop of cucumbers, tomatoes, and peppers using a hydroponic high wire system. This type of system was a new concept for them, but they were excited to grow fresh, vine-ripened produce and are very happy with their decision to proceed in this direction.  As a business, Seven Meadows Farm prides itself in the chemical free, fresh and delicious produce.

Along with fresh produce, Joan and her family produce hand-crafted salsas, sauces, relishes and pickled products. The jarred products are made in-house with fresh produce that has been picked that day. Recently, Seven Meadows has further diversified into producing hard apple cider! Currently, five flavours of cider are available at liquor stores in Regina Beach, Lumsden, and Regina.

An important aspect of Seven Meadows has always been their presence at farmers’ markets throughout Saskatchewan, summer and winter. Joan enjoys seeing the customers, especially the ‘regulars’, and values their continued support. Seven Farms also partners with a number of stores (including Steep Hill) and restaurants throughout the province who sell and use their produce and products.

Joan’s role in Seven Meadows covers everything: pruning, harvesting, greenhouse management, bookkeeping, making handcrafted products, and producing cider! She credits the amazing workers during the growing season and their team effort with making every day a great one to go to work.

As Joan looks to the future, she looks back with gratitude on the legacy of hard work and perseverance of the previous generations and how these values have shaped her family’s life. She and her family work to lay their own strong foundation, ensuring a connection to their roots while offering the community fresh, high quality products.

Be a Part of Spring Fling

Broadway BID’s annual Spring Fling is a celebration of both spring and the spirit of the Broadway district. This year’s event, scheduled for Saturday, June 13, will feature musicians, dancers, family-friendly activities, and food, and well as booths set up by craftspeople, artists, and Broadway merchants.

If you’d like to be part of Steep Hill’s presence at this event, sign up now! We’ll need at least 10 volunteers to operate our booth, sell drinks and snacks, and spread the word about Steep Hill. This is a fun event – it’s a great way to meet other Steep Hill members (and future members) and experience the vibrancy of Broadway! If you’re interested in volunteering, please contact Amielle. We’d like to have volunteers in place as quickly as possible, so don’t delay!

Two hours of volunteer work gives you working member status for the following month, which provides you with the working member discount (6% off the shelf price). For in-store volunteer work, sign up for a shift in the store or by calling 306-664-4455 or emailing hello@steephillfood.ca to request a shift.

View April 2026 Volunteer Schedule

View May 2026 Volunteer Schedule 

Baked Tofu

View Baked Tofu Recipe

Baked Sheet Pan Veggies

View Baked Sheet Pan Veggies Recipe

Community Potluck, Music, Spoken Word and Jam Session!

Catch the Wave on the last Friday of every month at Grace Westminster church! Brian Paul DG and friends host a potluck (6 PM), variety show (7:15 PM) and music jam (9:30 - 10 PM). On April 24 the variety show features spoken word artist Zhe the Free and the music of Lachlan Neville, in addition to open-mic performers. Everyone is welcome! This is a great way to meet neighbours, share some food and enjoy the artistry of our community members. Grace Westminster is one block west of Steep Hill on the corner of Eastlake and 10th Street.

Like Steep Hill?

Between monthly newsletters, Steep Hill staff post new product information, staff picks, supplier news, and timely updates on our Facebook and Instagram accounts. If you like Steep Hill - “like us” on Social Media too. You can go to the home pages to check in on the latest, and share posts from there or from your newsfeed with your own network. You can help expand our online reach by tagging Steep Hill in your own posts too.

Put Your Pop Cans To Work

You can use SARCAN’s Drop and Donate program to help Steep Hill! To “volunteer” your pop cans and returnable bottles, go to the Drop and Go entrance off to the side of the main doors. Fill in the computer screen form, and put the phrase “Steep Hill Food” to tell SARCAN where your donation should go. The machine will print a barcode sticker for your bag or box of cans/bottles. SARCAN will calculate the value of your donation and e-transfer it to Steep Hill.

We Want to Hear From You!

For information about products and the store, email us at hello@steephillfood.ca or call 306-664-4455.

To contact the Board of Directors with ideas, feedback, concerns or questions, email board@steephillfood.ca or fill out a “How did we do today” card when you are in the store.

Thanks to Amielle Christopherson, Adam Douglas, Cathy Holtslander, Brian Paul, and Maryann Scott, and Karen Weingeist for contributing to this Newsletter! If you would like to join the newsletter crew, email board@steephillfood.ca.

Your grocery store on Broadway!

The peaceful beauty of Nature is a stark contrast to the terrible violence and destruction of the war in Iran that started on February 28. Our hearts go out to all the victims, and we wonder what we can do?

Peace-making can be as simple as strengthening positive connections within our own community by supporting ways of living based on sharing and respect for each other and the ecosystem that we all depend upon. Our choices for how we get the food we eat every day are more powerful than you might think! Choosing local food helps build prosperity and connections between city and county folks, Fairtrade products provide dignity and security to farmers and their communities in the global South. Organic products support biodiversity and promote a healthy environment. Co-op suppliers build co-operative values into their business strategies. You can nurture yourself, your community, and a more peaceful world by shopping at Steep Hill!

National Nutrition Month – ‘Nourish to Flourish’

Since 1982, March has been designated as National Nutrition Month. In Canada, this awareness and education campaign began in the 1970s as ‘Nutrition Week’. Established by the organization now called Dietitians of Canada, the purpose of the campaign was twofold: to encourage healthy food choices and to promote the awareness of dietitians as the best source of credible information on food and nutrition. From its beginning as a few workplace and community information sessions organised by a small group of dietitians, National Nutrition Month has grown into a large-scale advocacy campaign with support from sponsors, community, and all levels of government.

National Nutrition Month’s theme for 2025 and 2026 is ‘Nourish to Flourish’. This theme recognizes that food’s capacity for nourishment goes beyond providing adequate nutrition and fuel. Food supports mental and emotional health, as well as community-building. Preparing and sharing food has been an important component in building and maintaining relationships and passing on cultural traditions and skills for thousands of years, if not millennia.

The work that Steep Hill Food Co-op does fit well with this year’s theme. Along with carrying high quality, nutritious food products, the Co-op’s partnerships with local suppliers ensure that community connections remain strong. Our partnerships with local organizations to redistribute food and prevent food waste help nourish others in the city. Finally, there is the community of Steep Hill itself. We may not regularly gather to prepare or share food, but our mutual commitment to local, organic, quality food brings us together. As a community, we came together to ensure Steep Hill’s survival, and we continue to work together to maintain its vitality. Both directly and indirectly, food builds community, relationships, and well-being.

Store Updates

Good Friday hours - Steep Hill will be open “Sunday hours” - from 11 AM until 4 PM on Good Friday, April 3.

New Products

Local Lettuce Coming Soon!

We have a new local supplier for leafy greens - Grassroots Vertical Farm - a Saskatoon-based indoor vertical farm growing fresh leafy greens & herbs year-round. Try their bok choy and baby chard, and watch for lettuce coming soon!

Behind The Scenes Opportunities

As you would have read in previous newsletter editions, Steep Hill is currently looking for some volunteers for ‘behind the scenes work’. The store is in need of someone willing to serve as a back-up for the people who collect and dispose of the store’s garbage. There are loads of volunteer opportunities with the Board or the Co-op’s various committees. And this summer we’re getting more involved with the Broadway BID’s event. For further details read The Broadway BID and Steep Hill Are Co-operating. In addition to the BID initiative we would also love to do more outreach and education events. If you are interested in taking a lead role or assisting in these areas contact our Board via email at board@steephillfood.ca.

Another volunteer role there is a growing need for is delivery drivers. Ideally our volunteer drivers are available at a regular weekly time, which will allow us to schedule with members ordering groceries. Volunteer drivers pick up the order from Steep Hill and then deliver it to the member’s residence, and paid by cheque, return to the store to drop it off. Steep Hill members who are unable to come to the store to shop really appreciate that we offer delivery!

Maybe you have other skills and interests that would benefit the store? If you’ve ever been in Steep Hill and thought, “It would be great if X could be done” or “I wonder if anyone has ever though of Y”, let us know! You may be able to fulfill a need or offer a service that we hadn’t thought of. If you can think of something or are interested in other volunteer opportunities, please contact Amielle.

Two hours of volunteer work gives you working member status for the following month, which provides you with the working member discount (6% off the shelf price). For in-store volunteer work, sign up for a shift in the store or by calling or emailing to request a shift.

View March 2026 Volunteer Schedule

View April 2026 Volunteer Schedule

Spring Fling!

Mark your calendar and join Broadway BID members on Broadway Saturday, June 13th 2026, to celebrate the vibrant arrival of spring!

Enjoy a full day of family-friendly fun with lively street performers, face painters, dancers, balloon twisters, and an eclectic mix of local musicians bringing the street to life. Savour flavours from around the world at food vendor booths, then stroll the sidewalk sales to discover unique finds from Broadway merchants, artisans, craftspeople, and local businesses.

It’s a festive day of music, food, shopping, and community pride you won’t want to miss.

The Broadway BID and Steep Hill Are Co-operating!

The Broadway Business Improvement District (BID) is the non-profit association of businesses in our neighbourhood dedicated to fostering a vibrant, inclusive, and economically thriving Broadway area. The BID helps us celebrate and enjoy our unique community with events like the Spring Fling in June, Block Parties in July and the Street Fair in September. This summer Steep Hill members will be able to earn your Steep Hill Working Member discount by volunteering for a BID event. You can sign up for any of the tasks listed below, or if you would like to share your artistic, recreational, or musical skills to help activate the district during the event days or any other day of the year, talk to Amielle about how to make that happen. To sign up for a Spring Fling BID-Steep Hill shift, contact Amielle by phone at 306-664-4455, email hello@steephillfood.ca or at the store.

Volunteer options for Spring Fling, Saturday June 13, 2026:

• Set-Up Crew (4)

  7:00 AM – 10:00 AM
  Assist with barricades, booths, and decorations

• Vendor Check-In (2)

  7:00 AM – 10:30 PM
  Greet vendors and assist with registration

• Children’s Area (6)

  9:45 AM – 2:00 PM
  Supervise activities, help with inflatables

• Children’s Area (6)

  2:00 PM – 5:00 PM
  Supervise activities, help with inflatables

• Avenue Maintenance (4)

  11:00 AM – 2:30 PM
  Keep the street clean during the event

• Avenue Maintenance (4)

  2:30 PM – 5:30 PM
  Keep the street clean during the event

• Recycling/Sorting (4)

  Help attendees sort recycling, garbage, and compost (this is new, so I’m open, but the busiest times I would estimate to be 11:30 AM - 2:30 PM and 4:00 PM - 5:30 PM)

• Clean-Up Crew (4)

  5:00 PM – 7:00 PM
  Tear down tables, tents, and signage

• Photographer (2)

  Flexible shift times, using your own camera.

• Distribute road closure notices to a 2-block radius 2 weeks before the event.

Help Farmers Save Canada’s Organic Research Program

The agricultural community was shocked in January when Agriculture and Agri-Food Canada announced plans to close critically important research facilities in Alberta, Saskatchewan, Manitoba, Ontario, Quebec and Nova Scotia, and to end Canada’s only Organic and Regenerative Research Program, located at the Swift Current AAFC research centre.

Losing the organic research program would be a major setback for the organic sector in Saskatchewan and across Canada. For more than 19 years, it has delivered long-term field trials and data of immense value to organic farmers, addressing critical priorities, including diversified cropping systems to enhance sustainability, the impacts of tillage intensity on weed management, cover cropping and living mulches, pathogens and disease in organic field crops, intercropping systems, biocontrol of pests resulting from organic practices, greenhouse gas emissions in organic agriculture, evaluation of farmer-bred and heritage wheat lines under organic management, grasshopper control options, and more. Much of the research is also highly relevant to low-input and regenerative producers. Closing a program focused on these production approaches at a time of growing interest and adoption is short-sighted and counterproductive.

Farm organizations are unanimous in denouncing these cuts, but the government seems to think farmers and the general public are not concerned. You can make a difference by sending an email to the Agriculture Minister, your MP and other leaders using this handy tool, and by signing the Parliamentary e-Petition opposing these cuts today. There is also a paper petition you can sign at Steep Hill. To learn more, listen to this CFRC program From the Ground Up podcast, and attend the National Farmers Union webinar at 5 PM on March 19, 2026. Take action by Signing Up to attend and learn more.

Maple Walnut Salad

Spring is around the corner, soon the sap will be running and hothouse vegetables will be soaking up the sun. This salad captures that spirit.

Sap from the Manitoba maple is one of the oldest foods in Saskatchewan. It was tapped by Indigenous peoples and boiled into a sugary treat. This was enjoyed like candy or mixed with berries and meat to sweeten the palate. It was a treat.

In the spring of 1820, the Franklin Expedition passed through the lands of Saskatchewan on its way to the Arctic. A member of the team, Robert Hood, wrote this description in his journal while in the vicinity of Cumberland House:

“It was not before the 10th or 12th of April that the return of the swans, geese, and ducks gave certain indications of the advance of spring. The juice of the maple-tree began to flow and the women repaired to the woods for the purpose of collecting it. This tree which abounds to the southward is not I believe found to the northward of the Saskatchewan. The Indians obtain the sap by making incisions into the tree. They boil it down and evaporate the water, skimming off the impurities. They are so fond of sweets that after this simple process they set an extravagant price upon it.” – John Franklin, The Journey to the Polar Sea.

View Maple Walnut Salad Recipe

Community Potluck, Music, Spoken Word And Jam Session!

Catch the Wave on the last Friday of every month at Grace Westminster church! Brian Paul DG and friends host a potluck (6 PM), variety show (7:15 PM) and music jam (9:30 - 10 PM). On March 27 the variety show features spoken word artist Dash Reimer and the music of Raven She Hollers, in addition to open-mic performers. Everyone is welcome! This is a great way to meet neighbours, share some food and enjoy the artistry of our community members. Grace Westminster is one block west of Steep Hill on the corner of Eastlake and 10th Street.

Put Your Pop Cans To Work

You can use SARCAN’s Drop and Donate program to help Steep Hill! To “volunteer” your pop cans and returnable bottles, go to the Drop and Go entrance off to the side of the main doors. Fill in the computer screen form, and put the phrase “Steep Hill Food” to tell SARCAN where your donation should go. The machine will print a barcode sticker for your bag or box of cans/bottles. SARCAN will calculate the value of your donation and e-transfer it to Steep Hill.

We Want to Hear From You!

For information about products and the store, email us at hello@steephillfood.ca or call 306-664-4455.

To contact the Board of Directors with ideas, feedback, concerns or questions, email board@steephillfood.ca or fill out a “How did we do today” card when you are in the store.

Thanks to Amielle Christopherson, Adam Douglas, Amy Jo Ehman, Cathy Holtslander, Brian Paul, and Maryann Scott for contributing to this Newsletter! If you would like to join the newsletter crew, email board@steephillfood.ca.

Your grocery store on Broadway!

Marking The International Year of the Woman Farmer

The Food and Agriculture Organization (FAO) of the United Nations has designated 2026 as the International Year of the Woman Farmer. Worldwide, women make up approximately 40% of workers employed in agrifood industries. They work in diverse roles in all sectors and levels of food production, ranging from agricultural labourers, fishers, and apiarists to processors, traders, small and large business owners, and researchers. They may or may not be landowners themselves and may not be directly paid for their labour.

Despite the importance of their contribution, women’s work is often labour-intensive, low-paying or unpaid, unstable, and subject to a variety of systemic barriers. Women may face legal or tradition-based obstacles to land ownership, finance, education, participation in decision-making, and access to markets for their products. Past FAO reports indicate that women farmers experience issues related to both gender inequality and climate change. In terms of the latter, the production and income of women farmers is disproportionally affected by average temperature increases and drought, due to the intersection of climate change with existing gender disparities in income, education, and employment opportunities.

FAO’s purpose in designating the International Year of the Woman Farmer is to highlight the contributions and challenges of woman farmers and to facilitate both policy change and investment to address gender inequality and empowerment and food system resilience.

One of the FAO’s goals for the year is to tell the stories of woman farmers. A number of Steep Hill’s suppliers are women farmers, so some of their stories will be featured in this issue and upcoming editions of the Steep Hill Newsletter. For more information please see the Food and Agriculture Organization website on International Year of the Woman Farmer (IYWF) – and read on to learn about one of Steep Hill’s women farmer suppliers.

Farmer Julie Maxwell Shares Crocus Hill Garden’s Story

Crocus Hill Garden (CHG) is a 2-acre veggie farm on Treaty 6 Territory near Maidstone, SK. We grow a wide variety of vegetables using low-till, ecological methods and sell primarily through a Community Shared Agriculture (CSA) program, although you’ll sometimes find our produce on the menu at various Saskatoon restaurants and on the shelves at Steep Hill Food Co-op! Our team is small; my partner Thomas and I do the bulk of the work, along with some part-time employees and volunteers at busier moments.

I’m the fourth generation to farm on the land where CHG exists. My great-grandparents and grandparents had small/medium diversified grain and livestock operations, and my parents ran a mid-sized conventional grain farm. I grew up collecting eggs with my grandpa, stealing peas from my mom’s massive kitchen garden, and hopping in the combine to spend time with my dad during harvest season. That said, I never envisioned myself staying on the family farm or making a career of it until I moved to Ontario for university and learned about the CSA model. This smaller-scale, more diversified, community-oriented way of growing and selling food felt so much more fun and accessible to me than commodity-style farming. It also aligned more closely with my own personal values of sustainability. I worked on a few CSA veggie farms in Ontario, but found there was nowhere like this in Saskatchewan. I had to start my own business.

As a person who loves spending the day outside doing purposeful manual labour more than anything else, I liked being a farmworker much more than I liked running a farm. However, I now enjoy all the planning, organizing, delegating, and decision-making that is required of me. Above all, I feel honoured and excited to be able to create meaningful work opportunities for young people in our community. Offering high quality jobs is one of our top priorities as we work on scaling up the business.

We face challenges that are not unique to us: rural isolation, increasingly unpredictable and difficult weather patterns, challenging profits margins, and a huge lack of regional food infrastructure or any kind of government support for small-scale and sustainable farms. In the off-season, I work with the National Farmers Union (NFU), an organization of and for farmers and farmworkers in Canada. If you care about supporting farmers (which I know most Steep Hill members do), one of the best things you can do is support the work of the NFU. Non-farmers can even join us as associate members!

Do You Enjoy Outreach or Governance?

While Steep Hill currently has a full complement of volunteers who work directly with the store, either as in-store workers or as volunteers to keep the store uncluttered and organized, we are always in need of people to work ‘behind the scenes’ to ensure Steep Hill’s continued well-being and success.

There are loads of volunteer opportunities with the Board or the Co-op’s various committees. We would be delighted to have new people on the Newsletter Committee, to name just one example! We would also love to do more outreach and education events but need people who are willing to take a lead role or assist in these areas. If any of these options sound appealing to you, please contact Amielle.

Two hours of volunteer work gives you working member status for the following month, which provides you with the working member discount (6% off the shelf price). For in-store volunteer work, sign up for a shift in the store or by calling or emailing to request a shift.

View Volunteer Schedule

Counting, Cleaning and Keeping The Co-op On Track

Our two-day closure on February 1 and 2 were a couple of the busiest days of the year! Our fiscal year ends on January 31, so staff and volunteers of the Co-op started the new year by taking stock (literally) and deep cleaning.

On day one, our numerically competent staff went through every item in the store, counting and weighing each can, jar, bag, and kilogram of diced tomatoes, olives, bulk lentils, and fresh produce. They turned what is often a bit of a tedious job into a very enjoyable and efficient process. We thank them for their help in knocking this very large task off the store’s annual to-do list.

The next day, our volunteer cleaning and fix-it crew went to work. No shelf was left unwashed, and all coolers were emptied, cleaned, and sanitized. Fans were vacuumed, filters changed, and overhead spaces given a much-needed vacuuming. Needed repairs to sinks, coolers, and the bathroom were completed. The broken freezer (to be replaced when funds allow) was removed and recycled for parts, making way for better air circulation for the furnace and temporarily creating a convenient nook for the grocery carts. After a 12-hour day of cleaning, the Co-op feels lighter and brighter.

A very heartfelt and sincere Thank You to everyone who pitched in to help our cleaning efforts: Nancy Allan, Anne Brander, Cecile Coppens, Shirley Fredeen, Belinda Hernandez, Lucie Panko, and Karen Weingeist, along with board members Reuben Kellen, Louise Ranger, and Gary Wilson all put in a generous number of hours lending their helping hands. All told, the group put in a combined total of 70 (!!) hours into lifting, moving, fixing, hauling, washing, and cleaning our store. Thanks to our Steep Hill community, we reopened on February 3 with a sparkle and shine, ready for our annual audit, with cleaner and better maintained spaces for workers and shoppers alike.

Get Growing

When winter seems to last forever, and the garden is still under snow, you can grow a taste of spring in your kitchen. It’s easy, takes no special equipment and provides fresh crunchy “greens” in just 3 days. Lentil sprouts!!

Many kinds of seeds can be sprouted indoors, including broccoli, alfalfa, radish and mung bean. But have you tried lentils? The sprout provides a refreshing leafy green, while the lentil brings a toothy crunch to the table. Toss them into a salad, build them into a cheese sandwich, wrap them up with grilled chicken and avocado. If you make bread at home, toss in a handful of sprouted lentils for extra nutrition and moisture.

Sprouting changes the nutritional content of the lentil seed. The process of germination creates more C, K and B vitamins. It breaks down the natural proteins to make them more easily digestible. It boosts anti-oxidants that might otherwise be reduced by the cooking process. Trace minerals such as iron and zinc are more readily absorbed by the body.

What you need: A glass jar such as a pickle or spaghetti sauce jar. A sieve. Two tablespoons of green or brown lentils. If you don’t have a sieve, a thin tea towel can be used instead.

Pro Tip: Older lentils take longer to cook and to sprout. For the best results, choose lentils from the most recent harvest, if possible. Choose organic lentils that have never been sprayed.

1. Put 2 tbsp. of green or brown lentils into a jar. Add water to half fill the jar. Give it a stir. Soak the lentils for 1-2 hours.

2. Using a sieve (or a thin tea towel) cover the opening of the jar and drain the water. Turn the jar on its side and shake it to spread the lentils. Lay the jar on the counter or windowsill for 24 hours.

3. The next day, add water, swirl it around and drain. Spread out the lentils and set the jar on the counter. Repeat this process 2 times a day, for 3 more days.

4. By day two, you’ll see tiny little sprouts emerging from the lentils. The lentils will be edible and crunchy. In 3-5 days, the sprouts will be fully formed. After 5 days, stop soaking the lentils and store the jar in the fridge.

Lettuce Be Crisp!

Salad in wintertime is a refreshing treat, but after a few days in the fridge following a long trip from sunny southern climes, lettuce might take on a bit of a dejected appearance. Thankfully, you can cheer it up with a nice cold bath. You will be impressed with how resilient a droopy head can be, and how long it will stay fresh after being rehydrated by following the below steps.

1. Slice the end off the head of lettuce.

   

2. Fill a large bowl (or your kitchen sink) with cold water.

   

3. Separate all the leaves from the head of lettuce and put them in the bowl of water. If you notice damaged leaves, just tear out the damaged part and toss in the compost. The rest of the leaf will be fine. Gently press the leaves into the water, so they are mostly submerged.

   

4. After at least 20 minutes, transfer about half the leaves at a time into your salad spinner - don’t pack them too tightly, then spin.

   

5. Put the lettuce into one or two plastic bags, large enough that the leaves are not crushed. It should keep nicely in the crisper for a week or so.

   

Caring For Community Across Borders

In January, Steep Hill’s Vice-President JoAnne Jaffe wrote to Seward Community Co-op in Minneapolis, a local food co-op similar to ours, to express our solidarity with them and the people of Minneapolis. She said “We’ve been following the horrendous events of the last weeks and want you to know we send our love and support. We’re appalled and disgusted by the actions of the US government but heartened by the sense of community and humanity of so many Twin City residents.” She let them know many of our members are boycotting travel to the US and trying not to buy US products due to Trump’s threats to Canada, and are also fighting the Right in our own backyard. She asked what we could do to support Seward Co-op and their community. Here is their response:

Hi JoAnn, thank you so much for this kind and thoughtful message. We are all too aware that this is not a localized issue and the impacts of these and other actions from the U.S. government are being felt worldwide (and are sadly part of a broader global trend towards fascism and authoritarianism). We dearly love our Canadian neighbors - especially us Minnesotans - so this message means a lot, and we too stand in solidarity with you all as you feel the impacts of the threats coming from this administration.

While much of the direct mutual aid and rapid response is being coordinated via hyperlocal neighborhood networks, our current focus as a co-op is mostly financial, supporting community members who are most immediately at risk and are sheltering in place at home. We are currently utilizing our “round up” program at the registers to raise funds for vetted mutual aid groups that are providing rent support for neighborhoods in the immediate vicinity of our stores - I’ll link those below.

We also have a number of community partners doing ongoing work supporting our immigrant communities- I’ll add those here too; any one of these are great options to support as well if your community is interested in or able to provide direct financial support.

Those are all monetary assists, but I also just want to note that one thing we are really sitting in right now is gratitude for being a part of a broader cooperative community. Knowing we are all working towards the same goals and principles of care and concern for community both in and outside this crisis is invaluable and grounding. We are grateful to know this spirit carries across borders and that we can see the values of “stronger together” in action. Cooperation is something we live every day and to watch it expand into action - standing vigil, observing, documenting, protesting, transportation, intervening - in our city and beyond is an incredible thing.

Thank you again for reaching out and standing in solidarity together!

In community and cooperation,
Laura Larson (she/her)
Equity and Community Engagement Manager

Ways to Help

Minneapolis Neighbourhood Rent Support:

• Central Area Impacted Neighbors Support Fund
• Support Powderhorn Families with Urgent Rent Relief
• Support Bryant Families in Urgent Need
• Support Phillips Families in Urgent Need

Organizational Support in the Twin Cities:

Isuroon Halal Food Assistance program - the only local food shelf that meets Halal dietary standards and cultural preferences of the Somali community. Isuroon also helps with transportation, navigating the welfare systems, and mental & physical health concerns, especially for new mothers, infants, and elderly patients.

Immigrant Law Center of Minnesota - provides free legal services and outreach to help immigrants and refugees secure legal status, work authorization, and citizenship.

Pillsbury United Communities - Providing food, space for legal representation, personal care items, community connection and critical services and resources for immigrant communities in the Twin Cities.

Community Potluck, Music, Spoken Word and Jam Session!

Catch the Wave on the last Friday of every month at Grace Westminster church! Brian Paul DG and friends host a potluck (6 PM), variety show (7:15 PM) and music jam (9:30 - 10 PM). On February 27 the variety show features spoken word artist EcoAbriJanelle and musician Dwayne Lasas, in addition to open-mic performers. Everyone is welcome! This is a great way to meet neighbours, share some food and enjoy the artistry of our community members. Grace Westminster is one block west of Steep Hill on the corner of Eastlake and 10th Street.

Put Your Pop Cans To Work

You can use SARCAN’s Drop and Donate program to help Steep Hill! To “volunteer” your pop cans and returnable bottles, go to the Drop and Go entrance off to the side of the main doors. Fill in the computer screen form, and put the phrase “Steep Hill Food” to tell SARCAN where your donation should go. The machine will print a barcode sticker for your bag or box of cans/bottles. SARCAN will calculate the value of your donation and e-transfer it to Steep Hill.

We Want to Hear From You!

For information about products and the store, email us at hello@steephillfood.ca or call 306-664-4455.

To contact the Board of Directors with ideas, feedback, concerns or questions, email board@steephillfood.ca or fill out a “How did we do today” card when you are in the store.

Thanks to Amielle Christopherson, Adam Douglas, Amy Jo Ehman, Cathy Holtslander, JoAnn Jaffe, Brian Paul, Louise Ranger and Maryann Scott for contributing to this Newsletter! If you would like to join the newsletter crew, email board@steephillfood.ca.

Your grocery store on Broadway!

New Paths for January

People often have mixed feelings about January; for some, the time after the excitement and activity of the holiday season is over feels like a let-down. For others, the quiet and return to normal is a relief. Some people relish the opportunity for new beginning that January brings, and look forward to the year to come. No matter which January category you may fall into, or whether you’re a new year’s resolution-maker or not, navigating through January presents both opportunities and challenges.

Since winter is a time for focusing on indoor activities, organizing your space can be a productive way to spend time. This doesn’t have to be time-consuming or large-scale thing, but reorganizing a pantry shelf, recipe binder, or sock drawer can be surprisingly fulfilling. If you’re up for more, take on a larger project.

Many people find taking on a new activity in January fulfills both their need for personal connection and learning. The City of Saskatoon’s Leisure Guide is a good source for finding activities offered by the City and community association. Saskatoon Public Library branches offer a variety of events for all ages – as an added bonus, most of these are free of charge. Maintaining physical activity is important; even walking around your neighbourhood if it is safe to do so is a good way to enjoy the sunlight and beauty of the season. If adding a new volunteer activity appeals to you, many organizations would welcome your participation (why, you could even volunteer for the Steep Hill Newsletter Committee!).

Food is an integral part of our well-being and mood. January may include comfort foods for some, while others are looking for a change in diet (possibly after eating one’s weight in butter tarts). Trying a new food or a familiar food prepared in a new way can fulfill both needs. For those of us who grew up eating boiled veg, roasting those same vegetables can be a revelation. This is where Steep Hill can really help out! Try out some meat products from our new suppliers, or some of the many meat alternatives available. A previous newsletter highlighted some of our interesting local squash, and the store always has multiple types of other vegetables and mushrooms, as well as legumes, grains, and rice available in the bulk bins.

Whatever January means to you, may you find fulfillment in whatever you do!

Closed for Inventory February 1 and 2

Steep Hill will be closed for our annual inventory and deep cleaning on Sunday, February 1 and Monday, February 2. If you would like to volunteer to help with cleaning on February 2, your help will be very welcome! As this will be more than two hours, it is an opportunity to earn additional months of working member status. Let Amielle know if you would like to sign up for this task.

Turkey Anyone?

We still have a few frozen turkeys available. They are between 18 and 20 pounds, or about 8 and 9 kg, and the price is $13.00/KG. These are local free-range, antibiotic-free turkeys. People who bought a Steep Hill turkey for their holiday celebrations were very pleased with the excellent quality and delicious flavour.

Don’t Be Shy!

Did you know that one of the best things you can do for Steep Hill is to ask staff when you have questions while shopping? If something you want is not on our shelves, please don’t go home frustrated – take a moment and ask one of our staff if they can help. They are more than happy to answer your questions and will problem-solve with you. Based on their advice, you might decide to place a special order for a specific type of produce or for a case of non-perishables, or ask us to hold a unit or two of product when we next get a delivery and call you when it’s in.

Ordering for a small store with such a wide diversity of products is a very complex balancing act. We have to consider our limited storage space, how quickly items sell in relation to best-before dates, our suppliers’ delivery schedules, minimum order requirements from our distributors, seasonal shopping patterns, etc. We get regular deliveries of local produce on Wednesdays, eggs on Thursdays, and Dairyland products on Saturdays. Original Family Farm meats are delivered every second Thursday. Our non-local produce distributor is making some organizational changes that could affect its delivery schedule. We expect a clear pattern to be established within a few weeks.

Letting staff know if you can’t find an item will help us adjust quantities for future ordering. Our computerized till provides valuable information about what we sell, but it can’t inform us of what members wanted to buy but couldn’t - only you can do that! So don’t be shy: asking staff will help you – and our co-op as a whole.

New Year, New Opportunities

As reported in the last newsletter, the store’s immediate volunteer needs have been met, thanks to your commitment and willingness to share your time. It would still be helpful to have another person who is able to pick up garbage as a back-up (understudy?) for our regular volunteers.

This does not, however, mean that there are no more opportunities to volunteer! We’re always interested in adding new people to the Board or to the Co-op’s various committees. Outreach and education are important components of Steep Hill’s mandate; if you have a passion for these areas, please contact Amielle.

On February 2nd the store will be closed for a deep cleaning session after inventory is done. If you love to make things sparkle and shine, this is an opportunity to earn an extra few months’ working member status by joining the cleaning crew!

Two hours of volunteer work gives you working member status for the following month, which provides you with the working member discount (6% off the shelf price). For in-store volunteer work, sign up for a shift in the store or by calling or emailing to request a shift.

View Volunteer Schedule

Mushrooms for Health

Eating mushrooms is good for you. Mushrooms have essential vitamins, minerals, amino acids and fibre, are low in cholesterol and salt, contain natural prebiotics and are very low in calories. They are a rare plant source of vitamin D (other plant-base foods offering vitamin D have it added in the processing). They are one of the few non-animal foods with all nine essential amino acids, making mushrooms a complete protein. Claims are made that mushrooms are good for the heart, blood-pressure, brain health and immune system, and can reduce the risks of some cancers. Of course, mushrooms can also be poisonous!

Saskatchewan has dozens of edible wild mushrooms, and dozens of poisonous and toxic mushrooms. Safe mushrooms include chanterelles, morels, boletes (also known as porcini), honey mushrooms (called pidpenky by Ukrainian settlers) and pine mushrooms (the prized matsutake in Japan). Edible mushrooms are also cultivated indoors, such as cremini, oyster and shiitake.

Many edible mushrooms have a toxic look-alike. Don’t risk it! Trust your mushrooms to professional pickers and growers who know what they are doing. Get your healthy Saskatchewan mushrooms – both wild-picked in season and grown indoors – at Steep Hill Food Co-op. We offer the best of Saskatchewan mushrooms year round.

Polenta and Mushrooms

Discover this delightful vegetarian dish that combines earthly flavours of mushrooms along with comforting texture of polenta.

View Polenta and Mushrooms Recipe

Put Your Pop Cans To Work

You can use SARCAN’s Drop and Donate program to help Steep Hill! To “volunteer” your pop cans and returnable bottles, go to the Drop and Go entrance off to the side of the main doors. Fill in the computer screen form, and put the phrase “Steep Hill Food” to tell SARCAN where your donation should go. The machine will print a barcode sticker for your bag or box of cans/bottles. SARCAN will calculate the value of your donation and e-transfer it to Steep Hill.

We Want to Hear From You!

For information about products and the store, email us at hello@steephillfood.ca or call 306-664-4455.

To contact the Board of Directors with ideas, feedback, concerns or questions, email board@steephillfood.ca or fill out a “How did we do today” card when you are in the store.

Thanks to Amielle Christopherson, Adam Douglas, Amy Jo Ehman, Cathy Holtslander, and Maryann Scott for contributing to this Newsletter! If you would like to join the newsletter crew, email board@steephillfood.ca.

Your grocery store on Broadway!

Holiday Store Hours

Pre-order Your Holiday Turkey!

Deadline for orders is December 17, 2026.

Our free-range, antibiotic-free turkeys have been sourced by Original Family Farm from a farmer in Southern Saskatchewan. Turkeys will weigh between 7.3 and 9.07 kgs (16 and 20 lbs) and cost $13/kg ($5.90/lb) and available for pick-up Dec. 22 at 1:00 PM.

Due to bird flu risks to outdoor flocks this year, the farmer decided to process the turkeys early as a safety precaution. For this reason, turkeys will be frozen. Original Family Farm has offered to thaw turkeys ahead of delivery, so you don’t have to. When you place your order, Steep Hill employees will ask whether you prefer your turkey to be thawed or frozen, and we’ll make sure you receive a bird of your preference at pickup. We understand that many of you prefer never-frozen turkey, but we hope everyone understands that the bird flu risk is out of our (and the farmers’) control.

Groceries at Your Doorstep!

Psst … did you know - we do delivery! Yes, if you need to restock your fridge or pantry but can’t make it to the store in person, simply call the store or send an email and we’ll get your order put together and delivered to your home as soon as we can for a low $5.00 delivery fee.

Pre-ordering Gluten Free Bread and Brioche

Casita Foods, our gluten-free bread and brioche buns supplier, will be delivering fresh bread and buns on Fridays only, instead of doing daily deliveries. If you would like fresh gluten-free bread or brioche, you need to pre-order. Place your order with a Steep Hill employee, either in person or by calling by Wednesday for Friday pick-up.

We are asking that folks pre-pay so that we can effectively have a pickup and go situation. To pick up on Friday Dec. 12, get your order in by Wednesday Dec. 10. We will continue carrying frozen bread/buns, but fresh will all be pre-order moving forward.

Mushrooms Galore!

In addition to the well-known white and brown button mushrooms and hefty portobellos, Steep Hill has branched out, thanks to local supplier, Makers Way Foraging and House Mushrooms. We now offer Lions Mane, Pink Oyster, and Cauliflower Mushrooms.

Kombucha Anyone?

We’re now stocking Jam’bucha Kombucha! Created by Carvil Richards with bold Caribbean-inspired flavours and brewed in Clavet, SK, this small-batch kombucha is made with real ingredients, is low on sugar, and has been a hit with the Steep Hill staff.

We’re currently stocking their Jam Rock (Hibiscus Ginger) and Cool Runnings (Apple Rhubarb) flavours, which can be found with our other cold beverages.

Hey Awesome Volunteers - Not Much to Say Besides Thank You!

Thank you to all of our volunteers who have stepped up to help with garbage, compost and recycling pick-up, store cleaning, and all the in-store tasks! For the first time in a very long while, we have no immediate volunteer needs (although a back-up person for garbage collection would be awesome).

Volunteers are an integral part of Steep Hill’s community – your work is crucial to the store’s continued success and vitality! If you’ve never volunteered before and are interested in learning about how you can take part, please email Amielle directly at hello@steephillfood.ca.

Two hours of volunteer work gives you working member status for the following month, which provides you with the working member discount (6% off the shelf price). For in-store volunteer work, sign up for a shift in the store or by calling or emailing to request a shift.

View Volunteer Schedule   

Simple, Historic Dessert for the Holidays

What was it like to celebrate the festive winter season in early Saskatoon? What did they eat and drink for the holidays? Saskatoon was founded as a temperance colony in 1882. Temperance means “no alcohol” so we can assume that was not part of the festivities. What did they cook?

By 1883, Saskatoon had six houses and a population of 70. Many of those residents still lived in “soddies” and in tents. (A “soddie” is a structure made with chunks of prairie sod.) The first street was Broadway Avenue. The homes overlooked the river, mostly in the vicinity of what is now 10th and 11th Streets just west of Broadway.

One of those first houses, and the only one still standing, was the Trounce House, home of Bessie and Harry Trounce and their two children. The house was small, just 5 x 6 metres (16 x 20 feet), with one large room and two small bedrooms. Though tiny by today’s standards, it was the social centre of the community.

The Trounces liked to entertain, as noted in an article published in Saskatchewan History in 1987: “This house was the scene of innumerable social activities, especially parties on Christmas Eve or New Year’s Eve, and is referred to in several early memories and books.”

In a letter, now held at Saskatchewan Archives, Bessie recorded the menu for a community Christmas Eve gathering in 1884. The meal included beef steak pie, boiled and roasted potatoes, bread and butter, mince pie, apple tart, blanc mange (a custard), currant biscuits and jam tart. Note the lack of fresh vegetables, which would have been very hard to source in a prairie winter. Potatoes, stored in a cool cellar, were the most plentiful vegetable in wintertime. It’s no wonder they were served both boiled and roasted.

The Trounce family also ran a general store from their home, the first building to house a store in Saskatoon. Today, it sits at the back of the property at 512 10th Street E., just a 2-minute walk from the Steep Hill Food Co-op, bridging a long history of providing wholesome, organic, staple foods in Saskatoon.

Bessie did not record the flavour of her jam tart, but it might have been made with strawberry or raspberry jam, both of which grew wild on the prairie before the land was cultivated. There are just two ingredients: jam and pie pastry. Use a good quality jam made with natural fruit and real sugar for best results. It’s an old English recipe—simple, elegant and pretty!

Jam Tart Recipe

View Jam Tart Recipe

Dairy-Free Cappuccino Cups

(Adapted from a Chatelaine recipe circa 2000)

These look like teeny cups of cappuccino and are easy to make. Since the white chocolate isn’t tempered, it’s best to store them in the fridge, unless you and your friends devour the whole batch. As an added bonus, Steep Hill carries most, if not all, of the ingredients!

Makes about 21 small candy or baking cups.

View Dairy-Free Cappuccino Cups Recipe

Fairly Frosty Friday Was Full of Fun!

A great big “thank-you” to Nancy Allan for organizing the fairtrade event on November 21! Gopher Broke entertained, and attendees enjoyed music, dancing and learning more about the Fairtrade system from Kelly Storie, executive director of Camino/La Siemba Worker Co-op, our wonderful supplier of chocolate and sugar. In addition to the social event, Nancy also organized a “lunch and learn” session at the Centre for Co-operative Studies, and set up a meeting with Kelly with Steep Hill’s manager, Amielle and treasurer, Gary Wilson.

We Want to Hear From You!

For information about products and the store, email us at hello@steephillfood.ca or call 306-664-4455.

To contact the Board of Directors with ideas, feedback, concerns or questions, email board@steephillfood.ca or fill out a “How did we do today” card when you are in the store.

Thanks to Amielle Christopherson, Adam Douglas, Amy Jo Ehman, Cathy Holtslander, and Maryann Scott for contributing to this Newsletter! If you would like to join the newsletter crew, email board@steephillfood.ca.

Your grocery store on Broadway!

Happy Birthday to Steep Hill!

Steep Hill was a finalist in the Spirit of Saskatoon category for Saskatoon Chamber of Commerce’s 2025 SABEX awards. While we didn’t win the prize (it went to Wanuskewin) it was great to be recognized by other Saskatoon businesses and be part of the celebrations.

Steep Hill also got into the Halloween spirit. Staff dressed up in costumes and had fun handing out treats to little kids who stopped in on Friday afternoon after school.

It’s Fall – Time for Squash!

Steep Hill Food Co-op is fortunate to have a number of local growers who supply the store with beautiful, local seasonal fruit and vegetables. One of these, Doug Carmen, has experienced a bountiful squash harvest this year – his bounty is also Steep Hill’s bounty, as the store has loads of squash available for sale!

Part of the large Cucurbitaceae family (which also includes gourds, melons, and cucumbers), most of the squash available commercially or as seed in Western Canada are members of three species of genus Cucurbita. This genus is of North American origin and is one of the many foods consumed worldwide today that was domesticated by Indigenous people. Archaeological evidence indicates that Cucurbita pepo (a species that now includes pumpkin, acorn squash, and zucchini, among others) was in the process of domestication at least 8000 years ago in what is now Mexico. Along with corn and beans, squash was part of the Three Sisters companion planting tradition of North and Central American Indigenous people, designed to provide both a complete nutritional package for the people and sustenance for the land.

Currently, Steep Hill has 3 varietals of local squash - Salmon River (pale orange), Kuri (vivid orange) and Buttercup (green) as well as good old pumpkins. These are all low-calorie sources of beta-carotene, vitamin C, and fibre, and are excellent for long-term storage in a cool location. The flavour of all three of them is described as sweet, nutty, and sweet potato-like when roasted. Kuri and Buttercup rinds soften enough during roasting to be eaten, while Salmon River’s rind is much tougher and needs to be removed. These varietals are excellent oven-roasted with oil and your favourite seasonings (try a maple glaze!), roasted and mashed, or blended into a soup (scroll down for recipes). Some sources suggest that Salmon River’s firmer flesh lends itself well to eating raw and brine or oil-based preservation techniques.

If you’ve never had any of these squash types, give them a try! They’re locally-grown, nutritious, reasonably priced, and something different from the ‘usual’ commercial squash offerings.

Store Updates

We do our best to bring in what customers are asking for, and we have a few new additions to the shelves based on customer requests! New items include: buttermilk, Level Ground black loose-leaf tea, unsalted rice cakes, tomato juice, and pastry puff.

Staff also recommends these products that you might like to try:

• Avalon Whole Milk Powder
• Blue Monkey Pineapple Sparkling Juice
• Chimes Mango Flavoured Ginger Chews
• G.T’s Trilogy Kombucha
• Lotus Foods Millet & Brown Rice Ramen
• Shady Maple Farms Maple Waffles

We’ve also had a BIG restocking on our organic nut butters! Smooth and crunchy peanut butter, as well as almond, cashew, pumpkin, and sunflower seed butters are all back on the shelf.

And Avalon organic milk is back!

Did you know - we do delivery! If you need to restock your fridge or pantry but can’t make it to the store in person, simply call the store or send an email and we’ll get your order put together and delivered to your home as soon as we can for a low $5.00 delivery fee.

Your Chance to be Heroic….

We are still looking for a few people to help with garbage pick-up and disposal! This is the only outstanding volunteer need that the store has at present. Garbage pick-up would mean collecting the 1-2 bags of garbage the store generates each week. If enough people volunteered, each person would only need to do one collection per month.

If you’re able to help or have questions, please email Amielle directly at hello@steephillfood.ca. Two hours of volunteer work gives you working member status for the following month, which provides you with the working member discount (6% off the shelf price). For in-store volunteer work, sign up for a shift in the store or by calling or emailing to request a shift.

View Volunteer Schedule  

Steep Hill is growing fairness with Fairtrade products

“With the money that arrived, I have bought clothing for my children, made home improvements, and renovated my farm.”

Those are the words of Federico Rivera Morena, a Peruvian coffee farmer and member of CEPICAFE, the Central Co-operative of Coffee Farmers of Piura. Now one of three smaller co-operatives representing some 90 small-scale producer groups that form Norandino, the association has around 1800 members with farms averaging 1.5 hectares. Members also grow sugar cane and cocoa and have diversified to include brown sugar, preserves and “coffee tourism”.

Recent (and, one assumes, no longer active) support from USAID supported research that supported better co-operative decision-making. Other research led to more ecologically friendly production and, in turn, to greater marketing capacity, contributing to better diets, improved health and more educational opportunities for Federico’s family and their fellow community members.

But challenges remain: the lack of Fairtrade markets often means that as much as half of CEPICAFE’s Fairtrade certified coffee is sold at conventional prices, up to 40% lower than those paid by Fairtrade buyers, and the same is true of other commodities. And capricious and powerful world leaders can put an end to progress at the stroke of a pen. Or a sharpie.

Nevertheless, in the past decade some two million farmers and workers in more than 70 countries have earned $1.5 billion in Fairtrade Premiums (paid on top of the negotiated minimum price), with 37,000 Fairtrade-marked products sold in over 140 countries.

While that’s an improvement for producers, what’s in it for consumers? Well, some of the same benefits that membership in CEPICAFE provides – an opportunity to eat a more balanced diet, a better connection with the environment (even if we, ourselves, aren’t producers) and more fair relationships with our neighbours on the local and world stages.

For years, the Steep Hill has helped members eat simply and with enjoyment, while demonstrating that small-scale action helps create better communities. By buying certified Fairtrade products (with the Fairtrade Mark), or those that we believe, based on evidence, come from ethical suppliers, we can appreciate how our purchasing decisions can support modest but meaningful change in other communities, and help create the world we want to inhabit.

Fairly Frosty Friday - November 21

Steep Hill is co-sponsoring a special event with Fair Trade Saskatoon at Grace Westminster Church on Friday, November 21, starting at 7:30 PM. Come out and meet Kellie Storey, the Executive Director of La Siembra Worker Co-operative, enjoy music by Gopher Broke and enjoy treats made with Fairtrade ingredients by Rae.

JoAnn’s Squash Recipe

As a child, my only exposure to squash were those few times each Fall when my mum would cut in half and roast an acorn squash filled with butter and brown sugar. I still occasionally make that recipe (with or without cinnamon and/or applesauce, cut in half and placed on a tray, baked at 350° for 30 minutes cut side down, turned over and filled and cooked 25-30 minutes filled side up). That dish is delicious, but thinking it was the only way to eat squash kept me from the many fascinating and nutritious dishes that are now on regular rotation at our house.

Many squash recipes start with cutting the squash in half and deseeding it, slicing (or cubing) the squash and lightly coating the pieces with olive oil and sprinkling them with salt (and pepper), then you place the pieces on a roasting pan (which I like to have first lined with parchment paper) and roast them at 200 °C (400 °F) for about 30 minutes and flip the pieces after 15-20 minutes. (You can also put the pieces of squash on the roasting pan and then drizzle them with oil.) You can stop there and eat your yummy roasted squash—or move on to something a little more complicated, such as the recipes for Squash with Pumpkin Seed Pesto or Squash soup below. I usually eat the skin of roasted squash (although not in soup) if it’s not too thick and tough. It’s pretty tasty! Any of the squashes for sale at Steep Hill this Fall would be good for these recipes.

• View Squash with Pumpkin Seed Pesto Recipe
• View Pumpkin Seed Pesto Recipe
• View Squash Soup Recipe

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