Winter Cultivate 2022

WINTER INTRODUCING OUR 20 2 C H A N G E M TA E R S G R O U P S OU R TO P PI C K S FOR SELF- C ARE H E A TL H Y L I V I N G T I P S FOR THE NE W Y E AR

20 2

The past year

has taught us to be adaptable, to embrace change and face the unknown.

As we look to the year ahead, this issue of Cultivate invites you to take a moment for self-care. Discover tools to support your self-care routine from our Health and Wellness department. Learn tips from our community partners, for boosting the nutrition in your meals, and investing in what matters most.

No matter what change lies ahead, our co-op remains a constant connection to your neighbors, to local farmers and community. Thank you for supporting our co-op.

TWIN CITIES C O - O P PA R T N E R S LEADERSHIP TEAM JOSH RESNIK CEO DEB KERMEEN CFO JAMES COLLINS Senior Director of Supply Chain ADAM GOWER Director of Human Resources REBECCA LEE Senior Director of Purchasing and Merchandising DOUG PETERSON Senior Director of Retail Operations AMY FREESE Director of Marketing

RECEIVE CULTIVATE DIGITALLY

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P U B L I C AT I O N CONTRIBUTORS

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LEIGH MCCARREN Ownership and Outreach Specialist

to receive extra savings and coupons digitally!

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AINSLEY JENSEN Marketing Specialist

Update your preferences at tccp.coop/digital-opt-in

TRAVIS ANDERSON Photography

2021 BOARD OF DIRECTORS SARITA PARIKH JANE SCHOMMER TOM PIERSON

STEVE SHARE EMILY ANDERSON LISA FITTIPALDI

RESONATE Design and Art Direction

SOPHIA NELSON JULIAN KORGER

CELEBRATING OUR VENDORS THIS WINTER At the co-op, we’re proud to carry unique and high-quality products from diverse vendors. In February, we’re highlighting black-owned brands and in March we’re spotlighting brands owned by women. Look for at-shelf signage, profiles, and social media spotlights to learn more about the amazing vendors with whom we partner.

CALLING VOLUNTEERS FOR BOARD NOMINATIONS COMMITTEE The TCCP Board of Directors is seeking memberowner representatives to volunteer on the 2022 Nominations Committee. This is a high-impact, low-commitment opportunity to assist in reaching the 2022 goal to present a robust slate of board candidate with increased diversity. The committee meets monthly February through August 2022. If you are interested in this opportunity, please fill out our digital form at bit.ly/3owexG2.

ANNUAL MEETING & ELECTION

NEW & NOW A recording of our Virtual 2021 Annual Owner Meeting is available on our website by searching “2021 Annual Owner Meeting” or at bit.ly/3xc9ygG. Our annual report is available on our website or at Customer Service.

We welcomed two new board members: Sara Gurwitch and Christine Page. Board President Sarita Parikh was reelected for a second term.

Christine Page

Sarita Parikh

Sara Gurwitch

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Nourishing our

c om u ni t y

At the co-op, we believe in building a strong, equitable food system for all and are proud to partner with local organizations who share the same mission. We wouldn’t be able to support our community without the support of our owners and shoppers. Together, we’re building a strong community. Below are a few words of gratitude from some of our partners.

“ We have been serving about 70 households every two weeks throughout 2021.”

LOWRY HILL EAST NEIGHBORHOOD ASSOCIATION The Lowry Hill East Neighborhood has greatly benefited from our relationship with TCCP. With our arrangement to purchase food from Co-op Partners Warehouse (CPW) at a discount, we are able to provide a full bag of produce to all our recipients. This past summer they enjoyed fresh fruits, berries and vegetables on a regular basis.

“ In October of last year, we served 519 families a total of 25,597 pounds of food. Broken down, that is 2,438 individuals, of which 49% are children.”

DU NORD FOUNDATION COMMUNITY MARKET Our partnership with CPW, along with the regular donations from the Wedge and Linden Hills Co-op through the yard sign program, has allowed us to offer culturally connected and diet-specific foods that we would otherwise not be able to offer through our regular food sourcing options.

“ TCCP has helped us continue providing 6,000-8,000 pounds of free organic food per week to our neighbors who need it more than ever during the pandemic.”

SISTERS’ CAMELOT Photo courtesy of Sisters’ Camelot.

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Sisters’ Camelot is so grateful for our partnership with Twin Cities Co-op Partners!

The donations from the Change Matters grant are being used to buy a truck so we can continue this work long into the future, food donations from the warehouse are distributed twice a week in the community, and a supply of compostable products from the Wedge Table aided us in serving many meals from our kitchen bus this year. Working together, we can nourish our community and ensure access to healthful food for all.

B Y C I N D R A H A L M , H E A LT H A N D B O D Y C A R E , W E D G E

Sustainability is a core value at natural foods co-ops. At TCCP, we’re re-invigorating study, focus, and action with our newly formed Sustainability Committee. Comprised of interested workers, we hope to energize attention on cost-effective ways to use fewer and cleaner resources, processes, and materials; more responsible disposal methods; and clearer communication for this mission.

Say YES to

sustainability

Reduce, Reuse, Repurpose, and Recycle are familiar pathways to raise awareness, develop habits, and enact practices. Our first project: to more effectively channel waste into proper streams.

All of our locations offer bins for compost, recycling and trash.

Shoppers may soon notice more highlighted signage depicting what goes into each bin, different or increased placement of bins, and an increase in compostable materials overall. When waste lands in the proper stream, all ecologies benefit.

Natural foods co-op member-owners are inherently interested in good stewardship, and we can be even more committed in our ongoing sustainable practices.

We invite all stakeholders to join us in these endeavors. Bulk buying is foundational to natural food co-op shoppers and a great place to re-invest, as is bringing your own bags and other containers. When you’re in the stores and about to toss something, ask yourself: does this juice bar cup make compost, recycling, or trash? Seek a staff member for help if needed.

COMPOST OUR BROWN PAPER TOWELS They break down more easily than other materials, so be sure to channel them into the compost bin nearby.

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REUSE YOUR UTENSILS

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Staff Profiles WHAT PROFESSIONAL EXPERIENCE BROUGHT YOU TO TCCP? Most of my career has been in food and beverage distribution, including companies ranging in size from startups to mid-sized organizations. In the past, I’ve primarily focused on scaling the distribution arm of companies by focusing on culture, process improvements, employee development and leveraging technology. Now that I’m at CPW, I’m excited to be part of an organization with a tremendous amount of upside and opportunity to grow.

WHEN FACED WITH INCREASED DEMAND AND CHALLENGES CAUSED BY THE PANDEMIC, CPW EXCELLED AND GREW. IN YOUR EYES, WHAT ARE THE STRENGTHS AT CPW THAT MADE THIS POSSIBLE?

meet james collins Senior Director of Supply Chain

CPW has done an amazing job of handling the increased demand and challenges caused by the pandemic, and it is 100% attributable to the amazing people that work here. The team has really come together to problem solve all the obstacles it has faced during this time. More specifically, this meant adding bananas to the lineup and then figuring out how to ripen them, adding a second shift to help handle the increased volume, implementing new processes and procedures to help with order fulfillment, and continuing to leverage partnerships with new and existing vendors and customers to evolve with the supply chain.

Thank you FOR 19 YEARS OF LEADERSHIP AT CPW!

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BOTH THE CEO AND BOARD MENTIONED INVESTING IN CPW IN THE TCCP ANNUAL REPORT. CAN YOU PROVIDE MORE DETAILS ABOUT THOSE INVESTMENTS AND WHAT THEY MEAN FOR CPW? I am really excited about the commitment to invest into CPW. The investments can be broken up into three buckets: People—New positions and employee development; Equipment—Racking, forklifts, pallet jacks, and more; and Systems—upgraded operating system.

WHAT’S NEXT FOR CPW? We are launching a new line of organic and conventional fresh-cut fruits and vegetables called Twin Cities Roots and Fruits. We’ll also offer prepared items like pico de gallo and guacamole. Find them soon in the Produce section at the Wedge and Linden Hills Co-op!

In addition to our new product launch, we are focused on expanding our local footprint by finding new local farms and vendors to partner with. With all the supply chain issues nationwide, expanding our “local” footprint helps ensure that our customers get the products they are looking for. It’s also another way for us to deliver on TCCP’s mission of building community by developing a strong local food system.

WHAT'S THE BEST WAY TO SUPPORT CPW? Eat lots of vegetables and fruit, shop at local co-ops, and buy local when possible!

tom arrived at the warehouse in 2003 ,

already having spent the first 25 years of his career at various Twin Cities produce companies. With his eye towards making CPW a more efficient and profitable business, Tom decided that if there was anything we could do in-house, we would.

This included fixing pallet jacks, tending to refrigeration equipment, and plumbing and solving electrical issues. One terrible winter weekend when our electricity and heat went out and pipes in the warehouse froze, Tom spent the night here working tirelessly to thaw the plumbing and strategically relocate food to keep it from freezing.

Even though his job title was Warehouse Director, Tom was always just as likely to be found on a forklift in the warehouse as behind his desk. (Much more likely, actually!) Whether the task at hand was de-icing compressors or unsticking the roller door on a truck, Tom was on top of it!

Perhaps Tom’s greatest legacy to CPW was overseeing multiple expansions of the warehouse and guiding construction of a 22,000-cubic-foot freezer, new coolers, new office space and most recently, state-of-the-art banana ripening rooms in 2020. During his time here, CPW’s sales grew from $3.6 million and 61 customers (in 2003) to over $30 million and 420 customers across 7 states.

We’ll miss Tom’s attentive and steadfast guardianship of CPW over the last 19 years. One of Tom’s signature phrases is “Best day ever!” We wish him the best retirement ever.

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10% off all supplements & personal care products!

Every first Wednesday of the month is Wellness Wednesday

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Eat more

1. PUT A VEG ON IT. Add veggies to literally every dish you

plants

BY JESSE HAAS, LICENSED FUNCTIONAL NUTRITIONIST AND CO-FOUNDER OF WELLNESS MINNEAPOLIS.

Instead of venturing into a meal plan or plant-based diet, I work with my clients to find ways to work vegetables, fruits, beans, nuts and seeds into the meals and snacks they’re already preparing for themselves and their families. Grab one or two of these suggestions to play with for a few weeks and see how you can work more plants into your diet without much added effort. Reflect on how you feel—body, mind and heart—to encourage you to make this change one that lasts.

make. Making mac and cheese? Add some broccoli florets or sautéed mushrooms. Spaghetti on the menu? Thicken the marinara with kale, artichoke hearts and mushrooms (recipe below).

2. MAKE VEGGIE SWAPS FOR GRAIN PRODUCTS. Swap vegetables for 50 percent (or more!) of the rice, pasta or other grain in a recipe. Look for riced cauliflower and noodles made from zucchini, sweet potatoes, or beets.

3. GET SNEAKY! Pureed veggies can be mixed into dishes

to enhance the flavor, nutrition and texture of the dish.

Cooked and pureed cauliflower can replace cream in a creamy soup base. Pureed kale or spinach can be mixed with ground meat for meatballs, burgers or meatloaves.

You can even blend some butternut squash into that mac and cheese!

4. NEVER SHY AWAY FROM A SIDE SALAD. All you need is a good mix of lettuce and a delicious salad dressing, and you’ve got yourself a side dish. It really is that easy!

SOUPED-UP SPAGHETTI This simple recipe can be adapted for any eater’s preference.

Use this recipe like a formula and work in your favorite veggies.

INGREDIENTS:

DIRECTIONS:

1 box chickpea or other pasta

1. Follow the directions on your pasta box for preparation.

2 tsp. extra-virgin olive oil and more for drizzling, if desired

1 cup mushrooms, sliced

2. Heat olive oil in a large skillet over mediumlow heat. Cook the Italian sausage until done, breaking it up into desirable sizes with a metal spatula (about 10–12 minutes). Remove from skillet and set aside.

1 15-oz. can artichoke hearts, chopped

3. Add mushrooms, artichoke hearts, and kale to the skillet and sauté for a few minutes.

1 bunch kale, chopped

4. Pour in the marinara and return the sausage to the skillet. Stir well to combine all the ingredients.

Cover the skillet and simmer on low while your pasta finishes cooking.

OTHER VARIATIONS THAT WORK IN THIS RECIPE:

1 lb. chicken or pork Italian sausage

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Red bell pepper, zucchini and red onion Cauliflower, brussels sprouts and spinach Broccoli, leeks and Kalamata olives You can also make it vegetarian by adding a 15-oz. can of cannellini or garbanzo beans

1 25.5-oz. jar marinara Parmesan cheese, optional

5. D rain pasta, cover with a generous spoonful of marinara and serve with a sprinkle of Parmesan cheese, if desired.

Ideas from a Co-op Owner:

B Y J I N A P E N N - T R A C Y, S E N I O R W E A LT H M A N A G E R , C E N T E R E D W E A LT H

Invest in Your Values

I joined my first co-op when I was 15, while living on my own, going to school at the Children’s Theatre Company, and subsisting on bags full of tamari-roasted almonds and organic raisins. After surviving an aggressive form of cervical cancer at 19, I became macrobiotic, and Saint Paul’s original Mississippi Market became my new lifeline.

My three kids grew up in that co-op, and its next iteration on Cleveland and Randolph, where co-op workers watched my babies in their car seats while I dug for the best apples or squashes. In the ’90s, clean eating influenced my push into consumer advocacy, which in turn drove my personal interest in socially responsible investing. By 2003, it became my full-time career.

As my sights shifted from raising little ones (my oldest now works with me) to trying to ensure we still have a planet for the following generations, I find it easy to get focused on issues too far away from our local community. I firmly believe we must change the behavior of huge multinational corporations—which is the focus of much of my investment practice. However, without a strong sense of community around us, we lose our anchor point for dealing with larger challenges.

“Think Globally—Act Locally” has never been more important. How do we put this rationale into

practice? Look at money as if it were water; what are you nourishing where your water flows? Are you buying from businesses that pay fair wages to their employees? Where are you banking? Does that money flow into communities that you want to invest in? Does it create opportunities for people you want to see succeed? What are you investing in? More than ever, we have options for investing in what we want to see make a profit in the world: environmental solutions, gender and racial equity, water protection, and solving the big problems ahead.

Being a co-op member is such an important way to reinvest in our local community. Since I moved to Linden Hills in 2003, the Linden Hills Co-op has been a critical staple of my daily wellbeing. I am so grateful for the many ways our co-ops support both our immediate communities but also the communities of farmers that supply us from around the world. I'm glad to be a member with a very old member number.

Centered Wealth and Vanderbilt Financial Group are separate and unaffiliated entities. Vanderbilt Financial Group is the marketing name for Vanderbilt Securities, LLC and its affiliates. Securities offered through Vanderbilt Securities, LLC. Member FINRA, SIPC. Registered with MSRB. Clearing agent: Fidelity Clearing & Custody Solutions.

Advisory Services offered through Vanderbilt Advisory Services & Consolidated Portfolio Review. Clearing agents: Fidelity Clearing & Custody Solutions, Charles Schwab & TD Ameritrade. Insurance Services offered through Vanderbilt Insurance and other agencies. Supervising Office: 55 Main Street, Suite 415 Newmarket, NH 03857 603-659-7626. For additional information on services, disclosures, fees, and conflicts of interest, please visit www.vanderbiltfg.com/disclosures.

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Our 2022 Change Matters program is focused on supporting local nonprofit organizations that uplift BIPOC (Black, Indigenous, People of Color) communities and those providing hunger relief. This year, we’re adding an additional focus on aspiring farmers who are immigrants, women and people of Color.

TER

Photo courtesy of Big River Farms.

2022

Our Change Matters program generates thousands of dollars for local nonprofits through small change donations made at the register. In 2021, Change Matters raised over $120,000.

JANUARY

APRIL

JULY

OCTOBER

BIG RIVER FARMS

NEIGHBORHOOD YOUTH ACADEMY

SHARING OUR ROOTS

JUXTAPOSITION ARTS

is an educational farm committed to resilient agriculture that heals the land, nourishes communities and prepares immigrant, lowincome and transitioning farmers.

Is a youth art-anddesign education center, gallery, retail shop, and studio space in North Minneapolis.

(A PROGRAM OF THE FOOD GROUP) provides organic-farming education for farmers who have historically been underrepresented in farm ownership— including BIPOC, women, and New American farmers.

works to close the opportunity gap for underserved children and families by focusing on leadership development, academic achievement, life skills, and fitness.

FEBRUARY

MAY

DU NORD FOUNDATION’S COMMUNITY MARKET

HAVEN HOUSING

provides free healthy foods and supplies for neighbors in need, through online ordering and curbside pick-up.

MARCH

HMONG AMERICAN FARMERS ASSOCIATION provides collective farm business development, education and advocacy for Hmong American farmers.

AUGUST

GOOD IN THE HOOD

provides women in crisis or transition with a stable environment and the opportunity to explore options for their future.

initiates and sustains focused acts of kindness as a means of inspiring neighborhood decency and personal transformation.

JUNE

SEPTEMBER

THE LINK helps youth and families overcome the impacts of poverty and social injustice in North Minneapolis.

BLACK MEN TEACH works to recruit, prepare, place and retain Black male teachers in elementary schools.

PRODUCT PARTNERS These brands are donating a portion of their sales to the Change Matters organizations during select months.

NOVEMBER

SOMALI AMERICAN FARMER ASSOCIATION supports Somali and African immigrant farmers by providing regenerative, indigenous farming training and education.

DECEMBER

APPETITE FOR CHANGE brings people together to learn, cook, eat, and grow food as a means to build health, wealth and social change.

KLEAN KANTEEN REAL FOOD FROM THE GROUND UP SNACKS FOUR SIGMATIC BIZZY COFFEE AND MORE COMING SOON!

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immigrants working in

local food

This is the second feature of a three-part series in partnership with Green Card Voices that uplifts the voices of immigrants working in local food in the Twin Cities area.

Originally from Argentina, Belén moved

to Minneapolis in 2012 after meeting her husband in Colorado. She comes from the Argentine Pampas where her family had a business in the beef industry. She first started cooking for friends and family in the U.S. as a way to reconnect with her roots and to cope with homesickness, but the hobby quickly turned into a desire to start her own food business. her first concept was Quebracho Charcuterie & Pies, a small-scale

pop-up and catering company that specialized in the art of charcuterie and savory pies, with her grandmother’s empanadas as one of her menu items. But in 2020, the COVID-19 pandemic forced her to pivot and get creative about continuing her business, and so Quebracho Empanadas was born.

Quebracho Empanadas is now a wholesale manufacturer of frozen empanadas that people can take home and finish cooking in just under 20 minutes for an authentic, homemade family meal.

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HEAR BELÉN’S STORY

INGREDIENTS

Belén’s Spanish Tortilla This recipe came from Belén’s grandmother in Argentina. It’s a delicious breakfast, lunch or dinner, and perfect served alongside Quebracho Empanadas.

2 lbs. potatoes, russet, white or yellow

INSTRUCTIONS

1 medium-sized yellow onion

Preheat oven to 300°F degrees.

8 eggs

Peel the potatoes and use a mandoline vegetable slicer or knife to slice to ¼ inch. Set aside until ready to use. Julienne the onion to the same thickness and set aside as well.

2 Tbsp. whole milk 1 tsp. salt and more if needed 1 cup olive oil

Heat olive oil to medium-low in a large frying pan. You’ll want to slowly cook the potatoes al dente, not deep-fry them. Test a slice of potato and if the oil is too hot, lower the temperature until you only see a soft sizzle. Cook the potatoes in batches, and once done, transfer to a plate lined with a paper towel. Continue with the remaining batches until you are done.

Transfer the oil to a container—don’t discard it. Since you are only cooking to a low temperature, you may use it again for salad dressings or to cook other items.

Place the pan back on the stovetop, set to medium-low and cook the onion until translucent, about 10 minutes. Place in another container and wipe the pan with a paper towel.

Cover the bottom of the pan with a layer of potatoes, and then a layer of onion. Continue alternating the ingredients until you are out of both.

In a bowl, whisk eggs with the milk and salt. Pour mixture over potatoes and cook in the oven for approximately 30 minutes.

At this point the center of the tortilla should be set enough to allow you to flip it over a plate and return it to the pan to allow the bottom to brown and crisp up. If you prefer, you can leave it in the pan as is, and cook for another 10 minutes to finish setting the egg.

For a final touch, top with chopped parsley and serve with lemon aioli.

QUEBRACHO EMPANADAS Quebracho Empanadas are authentic Argentine Empanadas, made locally with simple ingredients, and available in three flavors: Beef, Chicken, Ricotta Cheese & Spinach Find them in the freezer aisle for a quick, easy and delicious dinner!

Green Card Voices is a Minneapolis-based nonprofit dedicated to building inclusive and integrated communities between immigrants and their neighbors through multimedia storytelling. Learn more about their work at greencardvoices.org.

Mar. 7–Apr. 3, 2022 10% off one purchase: 3/28/22–4/3/22 SUMMER OWNER CELEBRATION

May 23–June 19, 2022 10% off one purchase: 6/13/22–6/19/22

your bustling, vibrant urban market 2105 Lyndale Ave. S. Mpls., MN 55405 612 871 3993

LINDEN HILLS CO-OP your friendly neighborhood store 3815 Sunnyside Ave. Mpls., MN 55410 612 922 1159 tccp.coop PLEASE RECYCLE Rights reserved. No part of this publication may be used or reproduced in any form or by any means without prior permission.

The opinions expressed herein are those of the authors and not necessarily those of the board, management, staff or member-owners of Wedge Community Co-op or Linden Hills Co-op. Nutrition and health information given is for educational purposes only and is not meant as a substitute for a consultation with a licensed health or dietary practitioner.

Wedge Community Co-op 2105 Lyndale Avenue South Minneapolis, MN 55405

WEDGE COMMUNITY CO-OP

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