Celebrate Local! SAVOR THE FLAVORS OF THE SEASON
JUL | AUG NEWSLETTER 2021
What's New at the Market Café Improvements Join our Board of Directors
Read online at commonmarket.coop/engage/newsletter
• Local food is the best – it is fresher, tastier, healthier and prepared by your neighbor! • Local is the heartbeat of your community – in places with more local businesses, people have stronger social ties and are more likely to volunteer or participate in civic affairs. • Local business are owned and operated by your neighbors – local retailers hire local people and pay local taxes. • Local is good for the environment – products sourced from nearby often have a smaller carbon footprint, don’t depend on large supply chains, and are created with care for the planet in mind.
Hello Spoonful Readers! Welcome to summer season in Maryland, or as some of you may know it - Maryland Blue Crab season! During July and August, we experience some of the best locally grown and produced products of the year. Common Market is proud to offer the largest local meat and seafood department (including blue crabs when we can get them!) of any grocery retailer in the area; and we have introduced sustainable local produce at a lower price point to make the store more affordable for all. July just also happens to be Independent Retailer Month, a time when consumers are encouraged to shop at independent local retailers, and these retailer's positive social and economic impact to the local community are featured. As always, we are highlighting our support for shopping local! Supporting local businesses and growers causes a ripple effect in the community we live and work in; every local purchase makes a big difference - it is a big deal! When we say local, we mean any business or farm that is situated within 150 miles of Frederick. Because of where we are on the map, “local” products might be from Maryland, Virginia, West Virginia, Delaware, Pennsylvania, New Jersey, or North Carolina! Look for new signage and shelf tags to help identify the types of businesses we are carrying.
To help celebrate local vendors, please join us for our Loco for Local event on July 17th from 11:30 AM - 2:30 PM at both Common Market locations. This event will feature 30 local vendors with free samples, active demos, raffle prizes, and live music! July is also the start of the fiscal year for the Common Market Co-op, a time to reflect on the past year, to set new goals, and to move ahead with intention. We are thrilled to have opened our new location on 7th Street in the past year and to have reached our goal of 8,000 owners! We have also increased our local offerings by over 50%, and plan to continue to increase the number of independent businesses and community partners we work with in the fiscal year ahead. More information on this can be found on pages 14 & 15 under the What’s New at the Market section. Additionally, during July you have the opportunity to help guide Frederick’s only locally owned food Co-op by running for one of three open Board of Directors positions – applications are available now at the Service Desk of each store and online. Completed forms are due July 9th, so don’t delay in joining us! At the Common Market, local has always been the norm. Come and experience it with us!
Thank you for your support,
Did you know that… • At a local store, you’re as much as three times more likely to discover something new! • Supporting local keeps our economy healthy - for every $100 you spend at local business, $68 will stay in the community.
Román Diaz, General Manager
Editor & Ad Sales - Susan Schulman | Design & Layout - Kayleigh Montgomery-Morris, Lauren Wolff Classes & Education & Owner Services - Libby Nuss Contributors - Jen Young, Natalie Brenner, welcometothetable.coop Contact firstname.lastname@example.org with contributions. Contact email@example.com for advertising rates. The opinions expressed herein are those of the authors and not necessarily those of the Board, management, staff, or consumer-Owners of the Common Market. Nutrition and health information are given for informational purposes only and are not meant as a substitute for a consultation with a licensed health or dietary practitioner.
Veggie Annie’s Favorite Roasted Tomatoes Preheat your oven to 300 degrees F. Line a baking sheet with parchment.
Take 2 pounds of small tomatoes, and slice each in half across the equator. Put them in a bowl.
Annie Marshall Vice President
Stephanie Walker Treasurer
John Clarke Secretary
John Beutler Zoë Brittain Alecks Moss Evan Rosenberg Robert Wolpert Directors
The Common Market Board of Directors meets monthly via Zoom. All are welcome to attend. To receive Zoom link, RSVP on our events page by 12PM on the day of the meeting.
DIRECTORS The theme for this issue of Spoonful is LOCAL. Local producers and providers are critical for a healthy community in many ways. Doing business with someone who makes or grows the goods that you buy boosts quality, pride, and connection. Buying local helps the environment by making use, in many cases, of the resources that exist here, and it reduces the environmental impact of shipping food and stuff long distances. And it makes us more resilient when global or national issues disrupt long supply chains. The Common Market, between our two stores, sells goods from 181 terrific local businesses. And of those, 49 are farms! Frederick County has deep roots in agriculture, and we are honored to showcase the folks who carry on that work. One of the many farms which we are proud to work with is House in the Woods. If you’ve never had their produce, let me suggest that you start with their totally stellar heirloom tomatoes! They’re so gorgeous and delicious that most of the time, I just slice ‘em up and serve on a platter, maybe with some fresh basil and a little salt and pepper. Other times, I make a glorious tomato sandwich. (Tomato sandwich fans know that the ins and outs of that subject is a whole conversation itself!) But when I’m not doing Board work, I’m a chef, and sometimes I just have to fancy-up a perfect summer tomato. When that mood strikes, here’s a possibility:
Dice half an onion very tinily. You can use any kind you like: red, yellow, sweet - or substitute a couple of shallots, or a bunch of green onions. Mince about 6 cloves of garlic, or more, depending on how much you love garlic. Pour 2-4 tablespoons of olive oil over the tomato halves in the bowl, and then add the onions and garlic, plus minced fresh herbs or crumbled dried ones: oregano, basil, parsley, rosemary, etc., plus plenty of salt and pepper. Fold the whole thing together gently. Put your tomato halves, cut side up, on the baking sheet, and spoon the onion mixture over each one, using up all the mixture. Bake for an hour (your kitchen will smell divine), and then turn up the heat to 425 degrees for 10 minutes. Sometimes I just eat a plateful of these beauties for my dinner! You can serve them as a side with fried eggs, atop a bowl of beans or a big salad, or refrigerate them and bring them to your next BBQ. Thanks, House in the Woods, and all our local producers and providers, for the great stuff! (Read more about their farm on page 9.) Yours in cooperation,
Annie Marshall, Board Vice President, The Common Market Board of Directors
In Our Community
Frederick County Library
The Common Market is a Community Partner Destination for the Frederick County Public Libraries’ Summer Reading Challenge! For each destination visited, children & young adults age 0 to grade 12 get points & prizes. Readers are encouraged to explore destinations in person or virtually via the partner’s website or social media, so visit commonmarket.coop, Common Market’s Facebook or Instagram page, or come into either store – grabbing a cold drink or frozen treat and sitting out on the patio to read is highly encouraged! Although school may be out for the summer, Common Market always supports reading and we are happy to partner with the local library system!
Tour de Frederick
Common Market is happy to be partnering once again with the Boys & Girls Club of Frederick County and the Rotary Club of Carroll Creek to help make the 2021 Tour de Frederick happen! The Boys & Girls Club of Frederick County provides a safe, fun, and affordable place for kids to go during out-of-school time to connect with caring, trained professionals and engage in enriching programs and activities. This year the virtual ride can be completed between August 1 – 14. In person kiddie ride is August 1 and in person distance rides (10, 31, 62, and 100 miles) will be August 7 starting at the Walkersville Fire Hall. Registration is now open at www.tourdefrederick.com. Come into The Common Market to fuel up and start training today!
SOUL Street Farmer's Market
The first Soul Street Farmer’s Market at the 7th St. Common Market was a tremendous success June 16th!
The weather was beautiful as were all of the many people who turned out to support some of Frederick’s Black Owned Businesses and Farmers! Participants included Taysty Treats LLC, RareGlo Organic Shea Products, Chappelle Candle Co., Sweet Maddies Bakery, Urban City Drip Apparel, Mesean Spices, Jenny’s Market, Neek and Nan’s, and Native Mountain Farm. Three more markets are being held this summer, so mark your calendars: July 21, August 18, September 15 from 4-7 PM!
Delegate Brooke Lierman
Baltimore City Delegate Brooke Lierman will be in Frederick on July 23rd! Brooke is running for Maryland State Comptroller on June 28, 2022. Her platform includes concern for the environment, a push for healthy and vibrant communities, and advocacy for independent and local businesses. The Common Market is honored to host Brooke from 10 AM – 12 Noon; local business speakers will include environmental activists, area farmers, and non-profit representatives. We invite the community to be active in the democratic process and join us in the Common Market Community Room – 927 W. 7th St.
North Frederick Elementary Garden
We are finally seeing - & eating - the fruits of our labor at the North Frederick Elementary School garden beds! We just had to taste a sweet pea! And although school’s out for the summer, Common Market Staff and Board members continue to weed and water – when it’s not downpouring like today – on a rotating schedule throughout July and August with the hopes that students can help with the harvest when they come back to in person classes in the fall. What a great outdoor activity this has been, and we are so excited about the possibilities this community project holds.
Front End Lead How has working at the Co-op affected your life?
It has brought a consistent work and life schedule and a stable job in the midst of the pandemic. What do you like best about your job?
I love to serve. I have over 3,000 volunteer hours from my service volunteering since middle school. Nothing is better than the instant gratification of customer service. What brought you to the Co-op?
I lost my job in Baltimore in December of 2019, just before the pandemic hit. My wife and I took the opportunity to move to Frederick and the Common Market was my first call back from my applications. What are some of your favorite products at the Co-op?
The Relef CBD tea and the wide variety of grassfed meats. What is your favorite food to make?
Every and anything! If I have to choose one dish though, it would be biscuits and pork sausage gravy. When you have 30 minutes of free time, how do you pass the time?
Sitting with my cat on my lap and enjoying my wife’s company :)
If you could learn to do anything, what would it be?
To understand and speak any language.
What would you name the autobiography of your life?
All Things in Good Time
Where do you see yourself in 10 years?
In a management position here at the Co-op or working for the federal government in some capacity.
How has working at the Co-op affected your life?
I am more motivated and setting weekly goals. What do you like best about your job?
Best of all I like my squad! Shout out to all of my co-workers in the front end! What brought you to the Co-op?
My first day was August 25, 2020. A daring escape from waitressing. I didn't want to miss the opportunity for a fresh start at a local business. What are some of your favorite products at the Co-op?
I have a long list of favorites! I love Common Market falafel hummus and I cannot resist Dodah’s Kitchen vegan soul food. What is your favorite food to make?
I like to cook breakfast. I have perfected a 3 egg white omelet with mushrooms, tomatoes, and onions with salt and pepper. Of course with a side of oatmeal with granola. When you have 30 minutes of free time, how do you pass the time?
30 minutes goes by fast! I can see myself making list. If you could learn to do anything, what would it be?
Lately I would love to learn how to meal prep successfully.
What would you name the autobiography of your life?
Is My Mic On?
Where do you see yourself in 10 years?
In 10 years I would like to own my own art gallery/ music venue.
Welcome to the Café! T
he Common Market Co-op is excited to announce fresh beginnings in both café locations under the direction of a new Director of Prepared Foods, Eric Moshier, who has spent his entire career in the natural foods industry. Eric’s charismatic personality and exemplary leadership skills will bring unity to the café team and will be reflected in café operations at both locations. Eric and the café team have spent much of the last month hiring, training, cross training, planning and most importantly - cooking together! What exactly falls under the prepared foods category at Common Market, you may ask? Think these delectable items:
• From the café line – fresh smoothie & juices, made to order (that’s MTO) and drip coffee, MTO grain bowls, salads & sandwiches. • From the Grab & Go case - salads, sides & dips such as a variety of house made hummus and guacamole, in addition to sandwiches, soups, and rotisserie chicken. • From Take & Bake - pizzas, breads, and pastries. • Ready to heat or eat meals – a daily selection of proteins and sides, including the $19.99 meal deal, as well as Chesapeake Bay shrimp, which can also be steamed fresh while you shop!
• The current small but delicious line up of cakes and pies, with vegan and gluten-free options, will expand with the creation of a baking team in the production space at 7th Street, expect to see more baked in-house items as the team is staffed up and trained. Having one person oversee the cafés will allow both locations to have the same offerings for customers but will allow production to occur at the larger 7th Street location and then sent to the Rt. 85 store, cutting down on waste and labor hours. Most of the delicious items mentioned have been compiled into a catering menu available both in store and on the cafe page of our website. Whether you are having a family gathering or an in-office meeting, reach out to The Common Market to prepare your get together with natural and healthy foods. Look for these exciting happenings coming soon: • Early July: Rt. 85 Café resumes MTO beverage service! • Mid July: Salad Bars open at Rt. 85 Café & Common Table Café @ 7th St! • Late July: Rt. 85 Café resumes MTO meal service! • In time for Autumn: Hot Bars open at Rt. 85 Café & Common Table Café @ 7th St!
#COMMONMARKETCOOPEATS Here's what you've been cooking up with your favorite ingredients from the Co-op!
From left to right, top to bottom: @matteoam217, @chrmoo22, @hutchshomemade, @fatcampbbq, @farmgirlfuel, @the.breakfast.corner, @aglensor, @cupidsbeau13, @diabolicalkitty Show us what you're cookin'! Post your culinary creations on instagram and tag #commonmarketcoopeats to be featured!
The Fruit and Veggie Grilling Guide Giving fresh vegetables, stone fruit, and even lettuce a turn on the grill will intensify their flavor, with delicious results.
By Tara Duggan
hile most people associate outdoor grilling with burgers, hot dogs and steaks, the grill imparts big flavors to fruits and veggies, too. A wide array of produce paired with spice rubs, marinades and sauces galore will keep your patio table overflowing with delicious additions to your grilling repertoire. Seasonal summer vegetables just happen to be perfect for grilling: zucchini, eggplant and bell peppers are naturally tender and become even sweeter on the grill. Slice these vegetables about 1⁄4 -inch thick and toss them in an easy marinade for 30 minutes (or better yet, overnight) before grilling for a few minutes per side. A simple combination of wine vinegar, olive oil, chopped garlic and herbs, and salt and pepper are all you need for a tasty marinade. This easy mix will turn grilled vegetables into Italian antipasti to serve with bread, olives and cheese. Or change the blend to vegetable oil, sesame oil, soy sauce, rice vinegar, and chopped garlic and ginger for Asian-flavored vegetables that are delicious with rice. Store-bought dressings with a vinegar base make wonderful marinades as well. Summertime peaches, apricots, nectarines and figs are delicious grilled. Cut fruit in half and remove any pits, then coat lightly with oil. For a sweet-savory side dish to grilled pork, chicken or lamb, sprinkle on a little salt, pepper and balsamic vinegar, then grill for a few minutes per side. And
for dessert, dust with brown sugar, then place the halves on a clean part of the grill for a few minutes per side before serving with ice cream or pound cake (or both).
Grilling tips Use moderate heat, not high.
If it’s a charcoal grill, move the charcoal to one side and grill your fruits and veggies on the other side, over indirect heat. Oil your grill thoroughly.
Fruits and vegetables are high in natural sugars, which means they can easily burn and stick to the grill. Before you begin cooking, clean the grill well, preheat it, and then use several layers of paper towel dipped in vegetable oil to grease it. Cut vegetables into the largest possible pieces.
This will prevent them from falling through the grill grate and avoid extra time spent flipping more pieces. For example, cut zucchini in slices along the length of the vegetable, rather than slicing into small rounds. Give corn on the cob a head start.
Blanch it in boiling water for a few minutes, then grill for 5 to 10 minutes to finish cooking and add smoky flavor.
Reprinted by permission from welcometothetable.coop. Find more recipes, plus information about your food and where it comes from at welcometothetable.coop.
Grilled Pluots Servings: 4 . Total time: 25 minutes.
4 pluots 2 teaspoons water 1 ⁄8 teaspoon cinnamon 2 tablespoons orange marmalade 1 cup vanilla ice cream 1 ⁄4 cup cinnamon-flavored granola (optional) 1. Heat the grill to high. 2. Slice the pluots in half lengthwise, then twist to open and remove the pit. Set aside.
3. In a small bowl whisk together the water, cinnamon and marmalade until well blended, then brush the mixture onto each pluot half. Place the pluots, flesh side down, on the hot grill and cook for 3 to 4 minutes, brushing occasionally with more marmalade. Turn the pluots skin side down, brush the flesh with marmalade and grill 2 more minutes until tender and caramelized. Remove from the heat, place the grilled pluots on a dessert plate, top with ice cream and sprinkle with granola.
Aug 2021 11
Grilled Fruit Kebabs
Grilled Marinated Zucchini
Servings: 6. Total time: 20–30 minutes.
Servings: 6. Total time: 50 minutes; 20 minutes active.
⁄2 cup ginger ale 2 tablespoons honey 2 tablespoons orange juice 1 tablespoon vegetable oil 1 ⁄4 cup brown sugar 1 ⁄4 teaspoon ground allspice 2 sprigs fresh thyme, stems removed Pinch of salt Pinch of cayenne pepper (optional) 1 pound fresh ripe peaches and/or plums, pitted and cut into quarters 1 small pineapple (2 – 3 pounds), peeled, cored, and cut into 2-inch cubes 6 metal or bamboo skewers (soak bamboo skewers in water before using)
1 pound zucchini 2 tablespoons olive oil 2 tablespoons minced garlic Zest from 1 lemon 2 tablespoons lemon juice 1 tablespoon red wine vinegar 1 teaspoon dried oregano Salt and black pepper to taste 1 ⁄4 teaspoon crushed red pepper flakes (optional)
1. Prepare and heat the grill. 2. In a small bowl, whisk together the ginger ale, honey, orange juice, oil, brown sugar, allspice, thyme leaves, salt and cayenne pepper, if using. 3. Thread the fruit onto the skewers and place them on a rimmed sheet pan. Brush the fruit with some of the marinade. When the grill is hot, put the skewers on and grill on each side for 3 to 4 minutes, glazing the fruit with more marinade every couple of minutes.
1. Remove the ends from the zucchini and slice them lengthwise into halves or thirds. 2. In a small bowl, whisk together the olive oil, garlic, lemon zest and juice, vinegar and spices. Place the zucchini in a large dish or on a rimmed sheet pan and pour the marinade over the zucchini. Let sit for 30 minutes or more, stirring occasionally. 3. Heat grill to medium-high heat. Grill the zucchini slices for 3 to 4 minutes on each side, basting with any remaining marinade when flipping. Serve warm.
Toss the zucchini with chunks of fresh tomato, feta cheese and cooked couscous for a light Mediterranean salad.
Grilled Romaine Salad Servings: 4. Total time: 25 minutes.
Dressing ⁄4 cup freshly grated Parmesan cheese 1 tablespoons lemon juice 2 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar 1 ⁄4 teaspoon freshly ground black pepper
Salad 1 ear corn 2 slices day-old bread 2 tablespoons extra virgin olive oil, divided 1 large head romaine lettuce 1 ⁄4 medium red onion, thinly sliced 1 ⁄2 avocado, chopped
1. Make the dressing by whisking together the cheese and lemon juice in a small bowl. Add the olive oil, balsamic and black pepper and whisk again until incorporated. Set aside. 2. Heat an outdoor grill or stove top grill pan to medium-low, about 350˚F. 3. Place the corn on the grill and grill for about 4 to 5 minutes per side until the kernels start to char. Remove from grill once the whole ear is slightly charred, cut the kernels off the cob and set aside. 4. While the corn grills, drizzle the bread with 1 tablespoon of olive oil and place on the grill for about 1 to 2 minutes per side until just slightly toasted and grill marks appear. Remove from the grill and cut into cubes.
5. Cut the head of romaine in half lengthwise, keeping the core intact. Wash each half thoroughly, gently shake off any excess water and dry well. 6. Drizzle both halves of romaine (cut side) with the remaining tablespoon of olive oil. Place the lettuce halves on the grill, cut side down and grill for 1 to 2 minutes per side until the outer leaves just start to wilt and the core has some nice grill marks. 7. Plate the grilled romaine on a serving platter, top with the grilled corn kernels, sliced red onion, chopped avocado and grilled croutons. 8. Drizzle the dressing on top and serve warm.
Aug 2021 13
What's New at the Market?
1. Saratoga Chips Old Glories For a limited time, America’s original kettle chip goes summer celebration with red, white, and blue potatoes, sunflower oil, and Himalayan salt! 2. Waterloo Summer Berry Sparkling Water Refreshingly bright, like a perfectly ripened berry salad at a 4th of July celebration! Waterloo sips different – 0 calories, sugar or sodium! 3. De La Calle Tepache A delicious, fermented, probiotic beverage made from fresh pineapples! Low in sugar, certified organic, rich in vitamins C+D, and less than 40 calories! This new product is flying off shelves. 4. Harmless Harvest Cocunut Water & Cucumber Mint Rehydrate with natural electrolytes and a
delicious new twist! Using organic juice and tea infusions, Harmless Harvest adds a splash to each bottle for a light and refreshing new taste. 5. Simply BKLVA Assorted Baklava Handcrafted baklava made of crispy thin layers of phyllo dough, freshly roasted nuts, and pure cane sugar. Perfect for a special occasion or an everyday treat! 6. Noka Smoothies Noka fuels the hustle with no clean up, no lines, no time wasted! 7. Vital Proteins Collagen Gummies Collagen, meet gummies! Enjoy a wellness boost in a bite, courtesy of the well known and trusted Vital Proteins brand.
A quick look at the exciting new items gracing our shelves!
8. H Factor Hydrogen Water Hydrogen infused water means molecular hydrogen is more quickly absorbed by your body's cells and is clinically proven to increase athletic performance and reduce inflammation from exercise. Now in a variety of flavors.
11. Tints of Nature Bold Colours Transform your hair into a technicolored dream, without damage or commitment! With 8 customizable colors and a Pasteliser for softer shades, the perfect way to try a bright new look.
9. Lesser Evil Summer Popcorn Flavors Admit it, you're just a little curious! Lesser Evil creates clean snacks through simple acts - innovation, sustainability, transparency, and of course, ingredients!
12. Hello Bello Baby Products Parents shouldn’t have to choose between what’s best for their baby, their budget, and the planet. Try Hello Bello premium, plant-based, affordable baby products.
10. Mighty Spark Turkey & Chicken Mighty Spark – eat well, give back! Your purchase of any Mighty Spark product provides hope through donations to people in need. Check out mightysparkfood.com to learn more.
13. World Finds Jewelry Handmade + Fairtrade...each piece of World Finds jewelry is handmade by artisans using repurposed materials and helps empower communities while being kind to the earth.
We're always on the lookout for new items! If you have suggestion for us, visit www.commonmarket.coop/connect/new-item-suggestion/ and fill out the form.
Aug 2021 15
What is Wellness? The Global Wellness Institute defines wellness as the active pursuit of activities, choices, and lifestyles that lead to a state of holistic health. (globalwellnessinstitute.org) There are two important aspects to this definition. First, wellness is not a passive or static state but rather an “active pursuit” that is associated with intentions, choices, and actions as we work toward an optimal state of health and wellbeing. Second, wellness is linked to holistic health—that is, it extends beyond physical health and incorporates many different dimensions that should work in harmony. Wellness is an individual pursuit—we have selfresponsibility for our own choices, behaviors, and lifestyles—but it is also significantly influenced by the physical, social, and cultural environments in which we live. Wellness is often comingled with terms such as health, wellbeing, and happiness. While there are common elements among them, wellness is distinguished by not referring to a static state of being (i.e., being happy, in good health, or a state of wellbeing). Rather, wellness is associated with an active process of being aware and making choices that lead toward an outcome of optimal holistic health and wellbeing.
Choosing to support the local economy while focusing on one’s own wellness – be it physical, mental, and/or emotional – is easy by shopping these companies at the Common Market: Body Care Elsen Oils – Germantown, MD Cedar Ridge Soaps – Keedysville, MD Shea Radience – Ellicott City, MD Mount Royal Soaps – Baltimore, MD* Nfuse – Owings Mills, MD Fingerboard Farm – Ijamsville, MD* Supplements Imagilin – Frederick, MD JBGCH Sea Moss – Frederick, MD Mama Bear’s Elderberries – St. Leonard, MD Natural First Aid + Remedies Washington Homeopathics – Berkeley Springs, WV Candles Millhouse Candles – Keedysville, MD Be Blends – Sykesville, MD Unwined – Sykesville, MD *sample us during the Loco for Local event! Details on page 18.
All shoppers 60 years of age+ receive a 5% DISCOUNT off all purchases* Please tell your cashier at checkout to receive your discount! *Discount does not apply to exempt items.
NEW WELLNESS DEALS!
Shop our Wellness Department every Wednesday for moneysaving discounts on vitamins, supplements, and more!
CLASSES & EVENTS COOKING Learn more about cooking techniques and experiment with fresh, new ingredients.
ENVIRONMENT Cultivate awareness and engage in the topics of local and global preservation.
BACKYARD AGRICULTURE For the first-time gardener or avid green thumb to explore the potential in one's own backyard.
HEALTH & WELLNESS Obtain the knowledge that can help restore balance to your body & mind.
KIDS Fun, interactive experiences for kids to learn about food and its source.
EVENT Exciting happenings at the co-op and around town.
Board Meetings Virtual Board Meeting and Food for Thought Presentation Thursday, July 22
Food for Thought | 6 - 6:30PM, Speaker: Shana Knight, Executive Director of SOUL Street Board Meeting | 6:30-8:30PM
Virtual Board Meeting and Food for Thought Presentation Thursday, August 26
Food for Thought | 6 - 6:30PM, Speaker: Sara Varga from Phoenix Recovery Academy Board Meeting | 6:30-8:30PM
Food For Thought is a speaker series that invites representatives from various local groups/organizations that can share stories and experiences with Diversity, Equity, and Inclusion in order to raise awareness, invoke change, and tolerance within our communities. Looking for Cooperative Conversations? We're pausing the book discussion club for the summer, but be sure to check out our 'Stronger Together' table in-store for handy diversity, equity, and inclusion learning resources. As a cooperative, we know we are Stronger Together! The Diversity, Equity, and Inclusion (DEI) Committee is sponsored by the Board of Directors. This committee is dedicated to the exploration of topics related to social and racial justice and highlights the cooperative principles of education and concern for community. Learn more on our website under the Community tab.
Classes Kombucha 101 with The Kombucha Lady
Thursday, August 12 | 1 - 3PM $30 ($15 for Owners) Come join us in the 7th Street Community Room as we learn all about kombucha history and the science behind the brewing and fermenting process! This will be an in-depth, hands-on learning experience and there will be plenty of time for questions. We will make our own delicious kombucha infusion and you will take home all the necessary ingredients to keep fermenting your own kombucha! Space is limited, secure your spot soon! Stay tuned! Dates for Homesteading Summer Series with Don Ludke coming soon!
Loco for Local!
Saturday, July 17 | 11:30AM - 2:30PM | FREE Come celebrate local goodness with us at both store locations! Enjoy meeting over 30 local vendors, listen to live music, try some free samples, and much, much more! Look for sales on lots of local products in the store throughout the month, too!
Wellness Wednesday with Moving Us Forward Inc. (Virtual) Body/Mind/Spirit Support for Kids
Wednesday, August 25 | 7 - 8:30PM | FREE In this session we will discuss beneficial coping skills (positive self-talk, mindful scheduling, calming mental chatter, relaxation techniques), joyful movement, fostering connection and “belonging," benefits of movement and nature, food to fuel success, and more! There will be plenty of time for questions and answers! Please RSVP for this free event on our events page to receive your Zoom link.
Common Market Store Tour | FREE Monday, July 12 | 10 - 10:30AM Wednesday, July 14 | 1 - 1:30PM Wednesday, July 21 | 4:30 - 5PM
Wednesday, August 11 | 9:30 - 10AM Monday, August 30 | 2 - 2:30PM Have special dietary needs? Curious about The Common Market? Join us for a 7th Street store tour and learn the lay of the land! RSVP on our events page. Visit page 20 for details about SOUL Street Black-Owned Farmer's Markets!
Scan the code to visit our Classes & Events page!
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The Common Market takes pride in its distinguishing factor as Frederick’s only food cooperative, a community owned institution, and a provider of foods pre-vetted for quality. Our founders decided, in 1974, that we wanted to provide certain kinds of food to our owners and customers. For close to 50 years, the Common Market is proud to have made healthy, local, natural foods free of artificial dyes, preservative, and flavorings available and accessible to the Frederick community and beyond. Common Market, as well as some of our meat and seafood suppliers, have partnered with the Savory Institute and the Monterey Bay Aquarium Seafood Watch Program to maintain values and standards for our community who shops these products.
Animals must be treated humanely. This includes the provision of living environments conducive to their good health and wellbeing. Animals must have free access to water and shelter from harsh conditions. Animals must be fed an exclusively vegetarian diet free of chemical additives, and preferably non-GMO. The living environments or farms on which animals are raised and live must be free of any artificial chemical treatment. Pasture and grazing areas must not be treated with any synthetic fertilizers or chemicals. Animals must never have been administered additional or artificial antibiotics, hormones (including growth promotants), or parasiticides. Care must be taken during any animal transportation to minimize stress for the animal.
Savory Institute – Offering Verified Land to Market: the world’s first verified regenerative sourcing solution for meat, dairy, wool & leather. Look for these partner brands at both Common Market locations: Thousand Hills Epic Provisions Applegate Capello's Force of Nature Seafood Watch Program – helping consumers and businesses make choices for a healthy ocean with the Best Choice, Certified, Good Alternative, and Avoid color coding system for seafood products (see graphics below).
The fish or marine life being harvested must not be currently overfished. The fish or marine life must be fished or farmed utilizing methods that do not threaten or endanger any other marine population. Fishing or farming practices must not be harmful to the environment.
Careful consideration will be given to all offerings provided by the Seafood department to ensure product has been sustainably sourced with consideration to fluctuating fish and marine life populations and the evolving impact of fishing or farming practices.
Look for these Monterey Bay Seafood Watch icons
Animals must be slaughtered in a humane manner with little or no perceptible pain.
Aug 2021 21
ADVERTISE WITH US! Please contact Susan Schulman at 301-663-3416 ext. 105 or email firstname.lastname@example.org Fill out an advertising request form here or visit www.commonmarket.coop/ connect/advertising-request-form
927 W 7th Street Frederick, MD 21701 (301) 663-3416 Address Service Requested