FAH Bissap Tea is a brewed & bottled, tart & tangy hibiscus tea, steeped in my cultural history and journey from West Africa to Minnesota.

​FAH Tea’s story follows my own. Our hibiscus flowers are imported from the gateway to West Africa, Senegal, and our proceeds support the development of an orphanage, school, and clinic in Liberia. I became an orphan in Liberia when I lost my mother at the tender age of 10. Years of civil war and Ebola outbreak in Liberia have drastically increased the number of parent-less children. I brew this traditional tea to honor my mother and support these children who share this experience with me. 

I am entering FAH Tea to the FedEx Small Business Grant Contest, and you can help us increase the scale of our tea process & production by voting. Cast your vote every 24 hours until April 1st, and give us the chance to win $50,000 to build our business and support our mission.

The Sew & Grow program has been in existence since 2010, when it was first a program of the Multicultural Center of Central Minnesota. Today, the program is operated by the African Women’s Alliance, bringing women together to learn, teach, and create sewing projects. The women of the Sew & Grow group reside throughout the Greater St. Cloud area and have origins in Liberia, Uganda, Sudan, Kenya, among other East and West African countries. The sewing skill level of each of the women varies from beginner to advanced, and many women volunteer to teach new skills at each class. Some projects include a simple dress or hijab, crib sheet, table centerpiece, curtains, pincushion, and general garment mending.

The collaboration with Sprout MN presented an opportunity for an artist-led, multi-medium project using fabric to create a journey from skill building to art installation. Using a combination of Skillshare, Design/Idea Generation, and Creation, the project offered workshops in fabric dyeing, weaving, and binding to create the materials used in the ultimate art installation which hangs from the ceiling of the Sprout facility in Little Falls, Minnesota. As a former boat manufacturing facility and industrial warehouse, the need for color and movement in space was achieved by using different fabrics, fabrics of different colors and cuts, and structural elements through with weaving and woodwork. The use of wire and ribbon in the weavings further enhanced the impression of movement of the piece.

Read more about the Sew & Grow project in the report below.

This project was led by artists Jeri Olson-McCoy, Lucy Senstad, Heidi Jeub, Natalie Keane, Anthony Schrock, & 25 other participant artists. 

Sponsored by Region Five Development Commission (R5DC) and ArtPlace America.

Created by: Dying to Film (www.dyingtofilm.com). This project is made possible by ArtPlace America’s National Creative Placemaking Fund, awarded to Region Five Development Commission. 

Chef Jenna from Prairie Bay Grill prepares a special menu to show how tomatoes can be used in a variety of cultural dishes. What's on the menu? Click each dish below to get the recipe!​
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PICKLED TOMATOES - RUSSIAN
PEBRE CON YUZU HALIBUT - CHILEAN
CAPRESE SALAD - ITALIAN
SHAKSHOUKA - NORTH AFRICAN

When we share a meal together, we share our stories. Who's at your table? Share your story with us here!

Sponsored by Region Five Development Commission and ArtPlaceAmerica.​

Recipes by Jenna Brower Von Siebolds:
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​PICKLED TOMATOES - RUSSIAN

1. Sterilize the glass jars and lids in boiling water for a couple of minutes. Carefully pick out of the pot and sit them upside down on the clean tea towel to dry.
2. Wash your tomatoes and prick a little hole in the stem connection point of each one with a cocktail stick.
3. Put tomatoes mixed with larger herbs into jars tightly.
4. You'll need to estimate how much brine you need: Fill the jars with tomatoes with cold water to the top. Now, pour the water from the jars into the measuring cup and take notice of the volume. You will have to adjust the salt, sugar, vinegar and spices accordingly depending on that volume of water. 
5. Boil the kettle and fill the packed jars with hot water for 5 minutes. The boiling water will make the tomatoes' skins break, it is to be expected so don’t worry.
6. At the same time put the estimated volume of boiling water into a pot to make the pickling brine. Add salt, sugar and vinegar and mix the water with spoon until the salt and sugar are fully dissolved.
7. Pour the hot water out of the packed jars. Add the rest of smaller spices into the jars (black pepper, seeds, cloves and sliced garlic) and pour in the hot pickling brine up to the very top. Immediately cover the jars with the lids tightly and turn them upside down onto the tea towel. The lids are supposed to be sucked in straight away and there should not be any leakage. If there is you will have to redo the problem jar.
8. Cover the jars with a warm blanket to keep them hot for as long as possible. Let sit over night. The next day put the jars normally into the cupboard and store the pickled tomatoes at room temperature. Refrigerate after opening!

​PEBRE - CHILEAN

1. In a bowl add tomatoes, green onions, serrano pepper, garlic and cilantro. 
2. Add olive oil and lemon juice to the bowl and mix well.
3. Add salt and oregano to taste. Mix well.

​CAPRESE SALAD - ITALIAN

1. Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
2. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

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​SHAKSHOUKA - NORTH AFRICAN

1. Heat olive oil in a large sauté pan on medium heat. Add chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic and spices and cook an additional minute.
3. Pour tomatoes into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
5. Garnish with chopped cilantro and parsley.

We're calling all regional artists to create the graphic design that will wrap around the Sprout Mobile Market vehicle.  The goal of the design is to beautify the vehicle and make it stand out on its pop-up grocery stops so shoppers get excited about local food and art. The Sprout Mobile Market Graphic Design Contest launched March 1, 2019 and ends at 11:59pm on March 31, 2019 (the “contest period”).  All eligible submissions must be received or posted by no later than 11:59pm CDT on March 31, 2019 in order to be considered for the contest.

The contest is open to all residents of Cass, Crow Wing, Morrison, Todd and Wadena counties, and residents within 100 miles of Little Falls.

The selected artist wins a $1,000 prize: $800 Cash + $200 Marketplace Bucks + Your Design on the Mobile Market.

Eligible individuals may enter the contest by creating a design for Sprout’s new Mobile Market vehicle in digital format and posting it on the individual’s Facebook or Instagram pages. Entries must be “public” and must include hashtags #SproutMobileMarket, #SproutDesign, so we can find it when reviewing submissions.

View the Official Rules, Requirements, and Restrictions on Submissions. View the vehicle specs here.

Stay posted on our Facebook page for contest updates and to vote on the submissions.