a banana's journey
EXPLORING A FRUIT-GROWING CO-OP IN PERU
Hello Spoonful Readers!
September and October are full of reasons to celebrate together as a community. This month marks the five-year anniversary of our 7th St. store! Since opening in 2020, we’ve grown sales, expanded local product offerings by more than 50%, welcomed over 80 new staff members, totaling 167 and reached more than 10,000 owners. Your support has made all the difference.
September also brings our Board elections (Sept. 1–30). During our 7th St. anniversary event on Sept. 16, you’ll have the chance to meet board members and candidates—another great way to connect with your co-op community.
In October, we’ll join cooperatives nationwide in celebrating National Co-op Month. It’s the perfect time to become an owner, enjoy the many benefits of membership, and support cooperatively produced products like Organic Valley, Equal Exchange, and Frontier. In your travels, we encourage you to visit and support other co-ops as well—together, we make a powerful impact.
We’re also excited to invite all owners to our Ownerfest at the Route 85 store on October 18th!
Join us for delicious food, live music, and a special presentation from our Board.
At The Common Market, we’re proud to offer one of Maryland’s best selections of seafood and also local meats, Frederick’s largest bulk department, a café and bakery where the majority of our products are made in-house, and a grocery department offering a wide range of cooperative and local grocery products. Our wellness department and knowledgeable, friendly staff are here to support your well-being, while our front-end team ensures every visit ends with a smile.
We are not corporate—we are community-owned, for the community, and with the community. Co-ops are at the forefront of strengthening neighborhoods, and your continued support allows us to live out that mission here in Frederick.
Thank you to all our owners, customers, board members, and employees. You are the heart of our co-op. Come experience the difference and celebrate with us this fall!
In Cooperation,
Román Diaz, General Manager
Editor & Ad Sales - Susan Schulman | Design & Layout - Kayleigh Montgomery-Morris, Jenni
Classes & Education - Amanda Harmon | Contributors - Mike Leveille, grocery.coop Contact marketing@commonmarket.coop with contributions. Contact sschulman@commonmarket.coop for advertising
Alison Wexler President
Alecks Moss Vice President
Toby Schermerhorn Treasurer/Secretary
Nina Carr
Kai Hagen
Armando Martinez
Jaime McKay
Julie Richards Directors
The Common Market Board of Directors meets monthly via Zoom. All are welcome to attend. To join a meeting, please click on the ZOOM link provided on the Board of Directors page of the Common Market website.
BOARD OF DIRECTORS
Dear Member-Owners
Imagine the bevy of emotions –elation, relief, trepidation – felt by those attending the ribbon cutting ceremony at the 7th Street store on 16th September 2020. We know that opening plans had been thoughtfully laid over a decade and that, towards the end, there had been construction delays as well as other setbacks – not to mention the declaration of the COVID-19 pandemic about six months earlier – which, ultimately, delayed the opening. [1]
Certainly, the additional risk associated with opening a new store in the middle of a pandemic was plausible. However, it was also during this global outbreak that a conscious awareness of the economic resiliency of the co-operative model emerged. [2,3] Consequently, five years later, we have many reasons to celebrate our 7th Street store – from a financial perspective and in affirming the positive social and economic impact the store’s presence has had in Frederick. Furthermore, considering the co-op community, we offer felicitations to the GreenStar Food
Co-op (Cascadilla Street, Ithaca, NY) and the South Philly Food Coop (Juniper Street, Philadelphia, PA) who also opened their doors in 2020 during that first year of the COVID-19 pandemic. [4,5]
Traditionally, on five-year anniversaries, we recognize institutional strength, resiliency, and deep-rootedness; and it is easy to acknowledge these qualities of hardiness in the Common Market at 7th Street. Happy 5th Anniversary 7th Street! Congratulations to Román Diaz (General Manager), Nick Fitzpatrick (Store Manager), and 7th Street employees - past and present! The Board appreciates your taking a risk for growth in 2020 and your unparalleled passion for this store’s continued success.
“There can be no growth if we do not remain open and vulnerable to what is new and different. I have never seen anyone take a risk for growth that was not rewarded a thousand times over.” –John O’Donohue [6]
Sincerely,
Julie Richards, Board Director The Common Market Board of Directors
References:
1. eriley @newspost.com, Erika Riley. “Common Market 7th Street Location Opens to Delight of Shoppers.” The Frederick News-Post , 17 Sept. 2020, www.fredericknewspost.com/news/ economy_and_business/retail/common-market-7th-street-location-opens-to-delight-ofshoppers/article_dff4571f-a2d9-5b9e-ac61-d3d8cf3d3803.html. Accessed 28 May 2025.
2. “Archived: How Can Co-Operative Growth Embed Resilience in the Post-Covid Economy?” Co-Operative Party, 2020, party.coop/cooprecovery/read/3. Accessed 28 May 2025.
3. Sustainability, Network for Business. “How to Adopt a Cooperative Business Model.” Network for Business Sustainability (NBS), 9 Sept. 2020, nbs.net/how-to-adopt-a-cooperative-business-model/.
4. O’donohue, John. To Bless the Space between Us : A Book of Blessings. New York, Doubleday, 2008.
5. Baker, Holly, and Holly Baker. “One Year Anniversary Ribbon Cutting at Cascadilla St. - GreenStar.” GreenStar, 6 May 2021, greenstar.coop/one-year-anniversary-ribbon-cutting-at-cascadilla-st/. Accessed 28 May 2025.
6. “Passyunk Post | South Philly Food Co-Op Opens December 23rd (Yes Really).” South Philly Food Co-Op, 2020, www.southphillyfood.coop/south-philly-food-co-op-opens-december-23rd. Accessed 28 May 2025.
In Our Community
Staff BBQs & Town Hall
SHIP
This July and August, we fired up the Co-op grill and cooked some staff meals for our amazing team! Our Merchandising Coordinator and Resident Grill Master, Ian grilled some hot dogs, burgers, and vegan options for our staff, and paired them with local My Dad's Chips and ice cold Half Day iced teas. On August 5th, we closed the store a little early in order to have our All-Staff Town Hall Meeting. This is our chance to meet with our fellow cooperators from both stores, see how we've done in the past fiscal year, and plan for the future of the Co-op. It's also a great opportunity to take a really epic group photo!
Stuff the Bus
The Co-op was excited to be a designated drop-off location for United Way's annual Stuff the Bus school supply drive. Thanks to the generous donations from our community members, we helped fill over 4,000 backpacks with supplies for FCPS students! United Way of Frederick County brings people and institutions together to collectively build a strong, viable community. They focus on strengthening the health, education and financial stability of ALICE (Asset Limited, Income Constrained, Employed) families in Frederick County.
Thanks to all who donated reusable bags to our friends at SHIP (Student Homelessness Initiative Partnership). The organization works to provide services to Frederick County students experiencing homelessnes, and uses these bags to distribute much-needed toiletries and other necessities. SHIP also received a donation check from our Bring-a-Bag program for $701!
Frederick Keys Baseball
Our partnership with the Frederick Keys is going strong! During the Christmas in July game, one of our Owners even threw out a ceremonial first pitch. Games continue through September 5th, so be sure to attend a game this season and visit the Common Market at the Park concession stand for local, housemade sausages, healthy snacks, and more!
Hood College Back to School/Intern Tabling
In July and August, two interns from Hood College vistied the Co-op to educate customers about the health benefits of some of our lesser-known produce items, pass out free samples, and discuss proper storage techniques. We jumped at the chance to partner with a local college to spread the word about fresh fruits & veggies!
OFF A SHOPPING TRIP OF YOUR CHOICE ON ANY DAY IN THE MONTH OF OCTOBER.
Everyone can shop, anyone can join!
You don’t need to be an Owner to shop at the Common Market, but we hope after reading this you’ll want to join our community of over 10,000 like-minded individuals who are part of an organization that focuses on keeping resources in our community, supports local farms and home-grown businesses, and encourages fair, ethical, sustainable, and just business practices. The Common Market measures its success through a three-tiered bottom line: people, planet, profit, which correlates to social, environmental, and economic development.
In addition to the personal benefits of a variety of discounts within the stores, Ownership allows the opportunity to have a voice in the operation of the organization. From voting for Board Members and other strategic initiatives, to selecting where our donations are directed and attending free or discounted events and classes, Ownership offers the chance to shop with a conscience and feel invested in your community.
Become an Owner today by simply completing an equity share form and making a payment. An equity share is a one-time cost of $200 and payment plans are available.
Jakob Co-op Steward
What do you like best about your job?
I love the sense of community and working with people who care about good food.
What is your favorite meal to make?
A veggie stir-fry. It's quick, colorful, and delicious!
When you have 30 minutes of free time, what do you do?
I eat my lunch and play chess
Where do you see yourself in 10 years?
Working as a firefighter and serving the community.
What is something always in your pantry/fridge? Soy sauce
Mimi Front End Lead
What brought you to the Co-op?
Believe it or not, veggies and grass-fed meat is what brought me to the Common Market!
What do you like best about your job?
I love the community and connection, the transparency we share, and the stories. We are all unique and quirky, that is the best part for me!
What is your favorite meal to make?
I love to make mashed potatoes and candied yams with ginger!
If you were a fruit or vegetable, what would you be and why?
I would be a root vegetable as I am a very deeprooted being that becomes sweeter in the winter. Root veggies may take time to impact our bodies but once they do the effect is amazing in so many ways.
If you could learn to do anything, what would it be? I would learn to do pottery (which I will soon do) and learn to weave baskets.
Where do you see yourself in 10 years?
JOIN OUR TEAM!
The Common Market is hiring for various positions. Scan the code to apply today!
In 10 years I will be in a Queen Anne-style or Colonial type home that looks as if I reside in Spain somewhere. My family and my dog and Lola, our tortoise, will be there as well. Plants, veggie gardens, and flower gardens will surround us, with peace, quiet, and tranquility.
What is your food philosophy in 20 words or less? Figure out what foods are healthy for YOUR body. Not everything that is "healthy" will work for your body. We have agency and autonomy over our bodies.
Celebrating National Co+op Month!
Celebrated by cooperatives nationwide during the month of October, National Co-op Month is an annual opportunity to raise awareness of a trusted, proven way to do business and build resilient, inclusive communities.
The most unique thing about a cooperative business is that it is owned by the community and exists to meet the specific needs of the community members it serves. This level of autonomy and independence creates innovation, resilience and buy-in for both employees and member-owners. And over 50% of Common Market staff have chosen to own a share of the business they work for; how full-circle is that?
This is truly why and how the Common Market has been able to survive the ups and downs of the grocery industry over the last 50 years and why we now proudly boast being 10,000 memberowners strong! Cooperatives operate under the idea that we are stronger together in a space where everyone is welcome. We shout this sentiment out throughout both of our store locations in Frederick.
During October, National Co-op month, we celebrate the nearly 200 food co-ops that join us in membership with the National Co-op Grocers like our neighbors at Lovettsville Co-op Market, Tacoma Park/Silver Spring Co-op and Greenbelt Co-op Supermarket and Pharmacy. We support our cooperative food suppliers Lancaster Farm Fresh, Aura Cacia, Blue Diamond, Cabot Creamery, Equal Exchange, Frontier, Kerrygold, Maple Valley,
Organic Valley, Pachamama Coffee, Simply Organic and Tilamook. We take pride in shouting out other cooperatives in our area including: Nymeo Federal Credit Union, Farmers Cooperative Association & Southern States Farm Store, Glut Food Co-op, and Wholesome Harvest Food Co-op.
Cooperative businesses are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of our founders, and adopted by the International Cooperative Alliance in 1995, cooperative members believe in the ethical values of honesty, openness, social responsibility and caring for others.
The 8 Cooperative Principles:
1. Voluntary and Open Membership
2. Democratic Member Control
3. Member Economic Participation
4. Autonomy and Independence
5. Education, Training and Information
6. Cooperation among Co-operatives
7. Concern for Community
8. Diversity, Equity and Inclusion
If you are interested in joining the movement, you are invited to shop with us when you can, take a class in one of our community rooms, or buy a share of the Common Market – during our Own it in October drive, you’ll even get a goodie bag full of products from some of our favorite local, cooperative and fair-trade vendors.
What's New at the Market? A Few Fresh Finds at the Co-op!
1. Daisy Brand Cottage Cheese
For five generations Daisy has been committed to the highest quality dairy products available, and Daisy Cottage Cheese elevates that expectation. Available in 2% and 4%.
2. Sanzo Sparkling Water w/ Fruit Juice NEW FLAVORS!
Inspired by the founder, Filipino-American Sandro Roco, and his desire to bridge cultures, Sanzo started with a simple mission: to highlight unique Asian flavors through clean, natural beverages that everyone can enjoy.
3. Field Day Packaged Nuts
Field Day's goal is to fill your home with a wide selection of value-priced items that you can use and feel good about every day. Their harvest of non-GMO, organic, and highquality products are delicious and genuinely simple.
4. Kodiak Cakes Maple Pancake Breakfast Sandwiches
Your epic day requires an epic, protein-packed breakfast —one that’s quick, hot, and made with a whole lotta untamed flavor. Grab and go, or take it slow, with a breakfast that has a craveable texture and nostalgic taste. Available in Sausage, Egg and Cheese, and Bacon, Egg and Colby Jack Cheese.
5. Taza Oat Milk Chocolate
Taza chocolate is made with 100% organic, Direct Trade Certified cacao, meaning better ingredients, better prices to farmers, and better chocolate for you. Available in Classic, and Coffee Toffee Crunch.
6. ONNIT Alpha BRAIN® Focus & Memory Shots
9. nbpure Gut Health Supplements
A liquid, ready-to-drink evolution of their world-famous nootropic supplement—with ingredients to support focus, energy, and mood. It's the most convenient way to get into flow state. Try peach or tropical flavors, or both!
7. Circle Organics Mushroom Gummies
Promote overall wellness with Circle Organics daily mushroom gummies. Choose from gummies to aid relaxation, focus, sleep, or boost energy.
8. AYÉYA Traditional African Black Soap
By sourcing ancestral ingredients and materials, AYÉYA helps sustain local economies and preserve traditional craftsmanship. Check out our soaps and hand soap kit.
nbpure has been guided by a mission to advocate for gut health and 3 core values: natural ingredients, bioavailable formulas, and purity testing. Support this woman-owned family business and boost your gut health journey.
10. Aura Cacia Essential Oil Plug-Ins & Refills
Aura Cacia Plug-Ins are the easiest way to fill your space with around-the-clock freshness. Each blend is made with pure, plant-derived essential oils for an air care solution that delivers fresh air, naturally.
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.
CLASSES & EVENTS
Visit www.commonmarket.coop/classes-events for the most up-to-date list and full descriptions.
COOKING
Learn more about cooking techniques and experiment with fresh, new ingredients.
HEALTH & WELLNESS
Obtain the knowledge that can help restore balance to your body & mind.
ENVIRONMENT
Cultivate awareness and engage in the topics of local and global preservation.
ARTS & CRAFTS
Get creative, express yourself and learn new skills.
September
BACKYARD AGRICULTURE
For the first-time gardener or avid green thumb to explore the potential in one's own backyard.
EVENT
Exciting happenings at the co-op and around town.
Build Your Own Bouquet with Flourish Flowers
Thursday, September 11 | 5 - 6:30PM
@ Route 85 Community Room
$70 ($50 for Owners)
Join us to learn the basics of bouquet making— how to choose, arrange, and care for fresh flowers. All the gorgeous, fresh flowers are from local growers, so every stem supports our community and the environment. Each participant will leave with a stunning bouquet in a mason jar and the skills to make more at home. No experience needed—just a love for flowers!
How to Eat Local Year-Round: Intro to Canning with Eat Local Frederick
Sunday, September 14 | 11AM - 2PM @ 7th Street Community Room
$130 ($65 for Owners)
Learn how to preserve fresh, local produce all year round by mastering the art of canning! In this demo, you’ll discover the fundamentals of water bath canning while making a recipe or two based on what is in season at the time. We’ll cover everything from selecting the best ingredients to understanding food safety guidelines and achieving the perfect crispness in every jar so you gain the confidence to can your favorite summer fruits and vegetables for enjoyment all year long.
7th Street 5-Year Anniversary!
Tuesday, September 16 | 12 - 7PM @ 7th Street Store
FREE
Join us as we celebrate 5 AMAZING years at our 7th Street location!
12 - 3PM: In-store food demos and samples
4 - 5PM: Meet the Board Candidates! Hear stories, ask questions, and learn more about the future of your Co-op community
5 - 7PM: Mocktails n’ Music - Enjoy live music by Howling at the Earth and handcrafted mocktails in our Café
In-Store Charcuterie Board
Demo & Giveaway
Wednesday, September 17 | 12 - 2PM
@ 7th Street Store
FREE
Join us for an in-store charcuterie demo and giveaway valued at $100! Learn new tips and tricks for creating the perfect charcuterie board, meet our General Manager Román, and enter for a chance to win a gourmet charcuterie bundle. Don’t miss this delicious and fun giveaway!
Kemetic Yoga
Saturday, September 20 | 9 - 10:30AM @ 7th Street Community Room
$20 ($10 for Owners)
Join Julie for a yoga practice based on an ancient system of self-development of the mind, body, and spirit. This practice will include a short introduction, followed by breath work and meditation. We will then perform a series of postures, progressive movements, and flow sequences in order to support spinal alignment and cultivate vital life force energy. The YogaSkills Method™ will be employed to facilitate the activation of the parasympathetic nervous system, the unimpeded circulation of healing energy created during the practice, and movement in a manner which is compatible with the physical and spiritual anatomy of the body. This practice is open to all levels – including participants with no formal prior yoga experience.
Dowsizing Simplified: Living Smaller & Loving it!
Wednesday, September 24 | 2 - 3PM
@ 7th Street Community Room
FREE | Please RSVP
Overwhelmed by stuff? And the work it takes to maintain it? This course will provide a jumping off point to living smaller and will cover all the major steps of the downsizing process. Expect group discussions addressing the challenges of sorting and parting with sentimental items. This discussion will bring clarity to the variety of steps and time involved in downsizing a household. Live in comfort; not clutter!
Don't miss out! Be sure to check our online calendar for the most up-to-date class and event list.
September (cont.) October (cont.)
Petals & Pastries! [OFFSITE]
with Dahlia Den & Gardens
Saturday, September 27 | 10AM - 12PM
@ Dahlia Den & Gardens
$75 ($55 for Owners)
Join us for a sweet and relaxing morning immersed in the beauty of seasonal blooms at Dahlia Den and Gardens in Frederick, MD! This beginner-friendly workshop is the perfect way to connect with nature, learn a new skill, and enjoy a peaceful, creative experience in a stunning garden setting, with pastries and refreshments from the Co-op!
October
How to Eat Local Year-Round: Make Your Own Healing Appalacian Fire Cider
with Eat Local Frederick
Sunday, October 12 | 11AM - 2PM
@ 7th Street Community Room
$130 ($65 for Owners)
Boost your immunity with this fiery, folk herbal remedy! Fire cider is a spicy vinegar tonic infused with powerful local ingredients like garlic, onion, horseradish, ginger, and hot peppers. In this class, we’ll dive into the folk traditions, history, and politics behind fire cider while crafting our own batch using seasonal Appalachian herbs and vegetables.
Ownerfest!
Saturday, October 18 | 12 - 3PM
@ Route 85 Store Parking Lot FREE
Join us for Ownerfest, our annual celebration dedicated to our incredible Owners!
At the Common Market, our Owners play a pivotal role, and we’re thrilled to honor them each year. Ownerfest is your chance to experience the excitement firsthand! This family-friendly event features food, fun, live music, and more.
Green Burials [OFFSITE]
with Michael Judd
Saturday, October 25 | 2 -3:30PM
@ Morris Orchard Natural Burial Site
$10
Are you curious about Home Funeral and Green Burial practices/options in Maryland? Join Michael Judd as he invites you to consider choices for end-of-life care, home funeral, home burial, and green burial practices. Michael will share information, resources, and personal experiences as he honors the wise traditions of natural burial and the relevance of these choices for us today. Talk and tour at the Morris Orchard, Frederick county’s first natural burial site which is centered in a chestnut orchard, so there will be an open fire and roasted chestnuts!
Make Your Own Beeswax Salves & Balms
with Eat Local Frederick
Sunday, October 12 | 11AM - 2PM
@ 7th Street Community Room
$130 ($65 for Owners)
Learn how to craft your own all-natural beeswax salves and balms using organic herbs and essential oils! In this demo, you’ll discover the healing properties of different botanicals and how to blend them into soothing, nourishing skincare products. We’ll cover the basics of infusing oils, selecting the right ingredients for your needs, and creating custom formulas for everything from lip balms to muscle rubs. Leave with your own handcrafted salve and the knowledge to continue making them at home!
RECURRING CO-OP EVENTS
Gentle Movement Yoga with Maria Ortiz
Every Tuesday 9 - 10AM | Route 85 Community Room FREE
Gentle Yoga for All with Toby Schermerhorn
Every Wednesday 8:30 - 9:30AM | 7th Street Community Room Donation Based
Board of Directors Meeting - Everyone Welcome!
Every 4th Thursday of the Month 6 - 9PM | Online, visit website for Zoom meeting link
Frederick Ukulele Jam!
Every First Saturday of the Month 12 - 2PM | 7th Street Community Room FREE
Song Circle
Every 2nd & 4th Sunday of the Month 3 - 5PM | Route 85 Community Room FREE
www.commonmarket.coop/classes-events
A Banana's Journey
What I Learned About Fair Trade Bananas During My Visit to Peru
by Mike Leveille (Common Market's Fresh Category Manager)
Early in July, I had the privilege to attend a weeklong trip to Peru to tour banana farms run by Rio y Valle and Avach; two members of one of the main cooperatives that Equal Exchange partners with on Fair Trade bananas. We had the opportunity to meet and spend time with the farmers and their families that maintain and watch over every banana that passes through their facilities.
The harvesting process can take as little as 8 weeks, but usually 12 weeks, depending on several factors including weather conditions and time of year. There are many steps taken during this time to ensure that they are harvesting the best quality fruit possible. Some of these steps consist of covering the bunches with a bio-bag to prevent insect damage, removal of the flower buds at the correct stage and the placing of dividers between bunches. The bio-bags are one time use, so the cooperative developed a recycling program for them, and they are used to create the corner guards that stabilize the pallets for shipping.
"When you purchase a fair-trade banana, you are doing more than just purchasing a delicious piece of fruit."
on health of the plant, direction it is growing and a few other factors. Due to the fact that each Mother plant is producing the babies that will continue the lifecycle of banana harvesting, this makes them susceptible to fusarium, which is a fungus that develops in the soil affecting the roots and can be very devastating to some farms. Trees are monitored constantly and infected trees are quarantined. There are many methods that the farmers utilize to control or prevent the spread of this disease. The development of resistant varieties is a priority, however, the resistance is typically not permanent.
Soil condition is one of the biggest contributions to the prevention of the spread of this disease. This particular cooperative has it’s own team dedicated to research and development of organic fertilizers and soil conditioners. They have also been able to use funds collected from Fair Trade subsidies to work with overseas labs to get more resistant plants that they can then provide to farmers at no cost who have been affected by the spread of this disease.
Once the bananas are harvested from the trees, they are transported via a steel line that runs through the entire farm. Each section has different lines that run to a small outdoor facility where the bunches are cleaned/sanitized, cut into bunches of 5 or 6 depending on the customer and packed into the cases they will ship to their destination in.
Each banana tree can produce up to 3 “babies” each year. Only 1 or 2 are kept depending
After all these steps have been completed, the banana's journey is not over. The cases are stacked onto pallets, secured and then loaded onto a container. These containers are then driven to the port and, if the timing is correct, loaded on a ship to travel to the United States, this can take an additional 7 to 20 days depending on the final destination, so it is key that they are harvested at the correct time and loaded quickly and efficiently. Only
The Equal Exchange Banana Delegation group at a shipping facility in Rio y Valle
Mike (right) at a banana packing facility with the Field Manager (center) and Farm Operator/Board President (left)
1 or 2 ships are loaded each day and not all those are loaded with bananas. It can sometimes be 1 or 2 ships a week that get loaded with those goods. Things like blueberries, mangoes and citrus can take priority over bananas as these are more profitable commodities. However, with the help of the cooperatives, this gives these small farmers a bigger voice when it comes to things like this and very important, water usage. Overall, it was a humbling and eye-opening experience to see firsthand the amount of hard work, dedication and care that goes into the entire process before bananas ever reach the co-op's shelves. When you purchase a fair-trade banana, you are doing more than just purchasing a delicious piece of fruit. You are helping to maintain fair practices, fair pay for these small farmers and the development of future leaders to maintain these practices and the banana fields. Through working with Equal Exchange and by forming the cooperative, these farmers have been able to create programs that will help to develop all that participate into leaders, who can continue to contribute to the process of internal development of workers at every level.
Check out the 2024 Equal Exchange Impact Report below. In 2024, Common Market Co-op customers purchased 124,000 pounds of bananas!
A banana plantation in Peru. Equal Exchange runs two cooperatives in Peru, sourcing from over 600 small farms.
A banana flower bud
A banana flower in it's early stage, protected from insect damage by a bio-bag.
October is FAIR TRADE MONTH
What is Fair Trade?
Fair Trade is an arrangement designed to help producers in growing countries achieve sustainable and equitable trade relationships. Fair Trade Month is about supporting businesses that are fair trade certified. Fair Trade businesses seek to create a more equal international trade system through increased respect and transparency. This puts an emphasis on trading fairly with businesses from developing countries. During this month, Americans are encouraged to #FindFairTrade through stores in their own communities.
Why is it important?
The Fair Trade Federation endorses businesses operating under a higher standard of respect and transparency. This helps entrepreneurs in developing countries succeed and more importantly makes sure that marginalized groups such as women, children, and minorities are not exploited.
How does a product earn a Fair Trade label?
When a product carries the Fair Trade Certification Mark, it means the producers and traders have met Fair Trade Standards. Fair Trade Standards include social, environmental, and economic criteria, as well as progress requirements and terms of trade. The Standards are designed to support the sustainable development of small-scale producers and agricultural workers in the poorest countries in the world.
Support these Fair Trade brands at the Common Market: Theo, Lily’s, Equal Exchange, Annie’s, Cascadian Farms, Larabar, Alter Eco, Arrowhead Mills, Tony’s Chocolonely, Alaffia, Ayeya, and more! Look for this logo on products to be sure it's Fair Trade.
Antonio Betanco, picker, La Union cooperative in Nicaragua.
Photo courtesy of Equal Exchange.
Beyond the Burger
Switch it up this fall!
Go beyond the burger and try out cozy meals using ground meat, whether it’s beef, turkey, bison or veggie crumbles.
Broccoli Cheddar Turkey Meatballs
Servings: 10. Total Time: 55 minutes; 25 minutes active
1⁄2 bunch broccoli
2 pounds ground turkey
1 cup instant oatmeal
2 large eggs
1 teaspoon salt
1⁄2 teaspoon ground black pepper
4 ounces sharp cheddar cheese, shredded Ranch salad dressing
1. Preheat the oven to 375 F. Line two sheet pans with parchment, reserve.
2. Using a knife or food processor, finely chop broccoli to the size of rice until you have 2 cups.
3. In a large bowl, combine the turkey, oatmeal, eggs, salt and pepper. Mix. Add the broccoli and cheddar and mix well.
4. Use a 2-tablespoon-sized scoop to portion and shape into 1-inch balls. Place on the sheet pans, taking care that the meatballs don’t touch each other.
5. Bake for 20 minutes, or until an instant-read thermometer inserted in a meatball registers 165 F.
Make it meatless! You can substitute plantbased crumbles for the ground meat in any of these recipes. With a texture similar to ground meat and loads of protein, veggie crumbles are an excellent option to eat lower on the food chain.
Bison Chili
Servings: 8 . Total Time: 45 minutes.
1 pound ground bison (substitute grass-fed beef or vegetarian crumbles)
2 tablespoons olive oil
1 yellow onion, diced (about 2 cups)
1 green bell pepper, seeded and diced
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons chili powder
1 14.5-ounce can diced tomatoes
1 7-ounce can diced green chilies
1 15-ounce can red or kidney beans
2 cups beef broth
1⁄2 cup fresh or frozen corn kernels
Salt and pepper to taste
1. In a large stock pot, heat the oil over mediumhigh heat and saute the onions, peppers, and garlic for 5-6 minutes. Add the oregano, cumin, coriander, and chili powder and cook for 1 minute more.
2. Add the bison and break it up into small pieces. Cook the meat, stirring frequently, for about 5 minutes until it is no longer pink. Add the tomatoes, green chilies, beans, broth and corn. Stir well and simmer for about 15-20 minutes. Season with salt and pepper to taste.
Jamaican Beef Patties
12 hand pies. Prep time: 50 minutes.
Dough
2 cups all-purpose flour
1⁄4 teaspoon baking powder
1 teaspoon turmeric
1⁄2 teaspoon salt
1⁄2 cup vegetable shortening or cold, unsalted butter, thinly sliced
1⁄2 cup ice water, plus 2 to 3 tablespoons
Filling
1 tablespoon vegetable oil
1 pound ground beef
1 small onion, finely chopped
3 scallions, finely chopped
2 large habanero peppers, minced
1 teaspoon dried thyme
3 cloves garlic, chopped
1 tablespoon grated fresh ginger
1⁄2 cup dry breadcrumbs
1 teaspoon curry powder
1 teaspoon salt
1⁄2 cup water
1. Preheat the oven to 400 F and line two baking sheets with parchment. Reserve.
2. Make the dough by mixing the flour, baking powder, turmeric and salt in a large bowl, then cut in the shortening or butter with a pastry
cutter or a fork. Drizzle in ice water as you toss the flour mixture with a fork until all the flour is moistened. Gently press the mixture together until it forms a dough.
3. Place dough on a floured counter and form into an 8-inch-long log, then divide into 12 even, round pieces. Form into disks and cover with a damp towel to keep from drying out.
4. Drizzle the oil in a large skillet set over mediumhigh heat and add the beef, onion, scallion, habanero peppers, thyme, garlic and ginger. Mix until well combined. Stir, turning and crumbling until the beef is browned and no pink remains, about 5 minutes. Stir in the breadcrumbs, curry powder and salt and mix well, then add ½ cup water and cover the pan. Simmer the mixture for 3 minutes, then uncover and stir until the pan is nearly dry. Let cool.
5. Get a rolling pin, a cup with water and a pastry brush. Roll out each dough disk to a 6-inch oval shape. Spoon ¼ cup filling on half, leaving a ¾-inch border. Moisten the edge of the dough with water using the brush or your finger, then fold the upper half of the dough over to enclose the filling and seal. Place on a baking sheet.
6. Bake at 400F for 20 minutes, until the pastry is browned along the edges. Serve while hot.
Roasted Eggplant Stuffed with Spicy Beef
Servings: 2. Total Time: 1 hour; 40 minutes active.
1 medium Italian eggplant
4 tablespoons extra virgin olive oil, divided Salt and pepper
3 cloves garlic, divided
1⁄2 cup plain yogurt
Filling
1 large onion, finely chopped
1⁄2 pound ground beef
1 teaspoon ground cumin
1⁄2 teaspoon dried oregano
1⁄2 teaspoon red pepper flakes
1⁄2 teaspoon salt
1⁄2 cup fresh parsley, chopped
1⁄4 cup pomegranate seeds (optional)
1. Preheat the oven to 425 F. Slice the stem from the eggplant, then cut in half lengthwise. Place cut side up on the cutting board and use the tip of the knife to score the flesh of the eggplant, almost to the skin, in a diamond pattern. Place skin side down on a sheet pan and drizzle with one tablespoon of olive oil, rubbing to coat (make sure to get into the cuts). Sprinkle with salt and pepper, then turn to place cut side down.
2. Roast the eggplant for 25 minutes, until very tender. Use a metal spatula to turn the eggplant, drizzle the skin side with another tablespoon of olive oil, and roast again for 20 minutes. Cool on a rack.
3. While the eggplant is in the oven, make the sauce. In a medium bowl, use a garlic press to press one clove of the garlic, then add one tablespoon of the olive oil and the yogurt, and season with salt. Reserve.
4. In a large saute pan, over medium-high heat, drizzle the remaining tablespoon of olive oil. Add the onion and stir, then saute over medium heat for 10 minutes, stirring frequently. Crumble in the ground beef. Use a garlic press to press the remaining 2 cloves of garlic over the beef. Sprinkle with the cumin, oregano, pepper flakes and salt.
5. Stir and cook the meat, breaking it up with your spatula. When the beef is well-browned, remove from heat.
6. To serve, spread half of the yogurt sauce on each plate, then place an eggplant half on the yogurt. Distribute the beef mixture over the eggplant. Sprinkle with parsley and pomegranate arils to serve.
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