Cultivate Newsletter Fall 2018

CULTIVATE A SE A SONAL GUIDE TO YOUR CO - OP COMMUNIT Y

OUR FIRST CONSOLIDATED

ELECTION ISSUE!

Meet Twin Organics owners Jacob and Andrew Helling

Exclusive Interview with Chef Ann Kim Answers to Your CBD Questions 25% OFF Wellness Weekend Sale FALL 2018

TWIN CITIES C O - O P PA R T N E R S LEADERSHIP TEAM

JOSH RESNIK CEO DEB KERMEEN CFO MISSY SMITH Director of Culinary Operations TOM RODMYRE Director of Co-op Partners Warehouse DEAN SCHLADWEILER Store Director – Wedge Lyndale DOUG PETERSON Store Director – Linden Hills ADAM GOWER Director of Human Resources JESS PIERCE Director of Marketing and Sales REBECCA LEE Director of Purchasing and Merchandising TAK TANG Director of IT

P U B L I C AT I O N CONTRIBUTORS

JESS PIERCE Director of Marketing and Sales MADELEINE ISAACSON Digital Communication Manager LEIGH MCCARREN Ownership and Outreach Coordinator ALLISON HEITMILLER Event Planning and Promotions Coordinator

Artwork by staff member Lizz Drenkow, Wedge Prep Foods Receiver.

It’s harvest time. A time when we truly feel connected to our food — we see the Midwestern bounty come in by the truckloads, we wander the rows of apple orchard trees, we dust off Mom’s pumpkin bread recipe.

Minnesotans are devoted lovers of all things fall. So dive into our selection of local apples, devour our fresh-made treats and raise a mug of pumpkin-spiced latte, to the delicious, bountiful, amazing Minnesota autumn.

LAURA GLASS AINSLEY JENSEN Design TRAVIS ANDERSON BECCA DILLEY Photography

2018 Board of Directors EMILY ANDERSON TOM PIERSON MATTHEW LARSON

JANE SCHOMMER SARITA PARIKH ALEX SLICHTER

EMILY PAUL MARJORIE HEGSTROM

NEW & NOW NOW ACCEPTING 2019 CHANGE MATTERS APPLICANTS Local, non-profit organizations are invited to apply for our 2019 Change Matters program. In 2019, we aim to raise over $120,000 for local organizations doing good in our community. Interested groups can find an application online at tccp.coop/concern-for-community.

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INTRODUCING OUR NEW WEBSITE

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We’re well on our way to achieving our fundraising goal for 2018. This fall, we’re rounding up for Pajama Pride, St. Stephen’s zAmya Theater Project and Open Arms of Minnesota.

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H Application posted on website Applications due to outreach@wedge.coop Change Matters Committee selects AT 2019 groups TER Change Matters groups notified 2019 Change Matters groups announced in Cultivate

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August 8 October 1

October 15

November 1 December 4

CHAN

Timeline for 2019

We made it online official! Check out our NEW combined website at www.tccp.coop for the latest sales, specials, events and co-op news.

The new website is one of the many ways the consolidation has helped streamline operations and provide better service to our owners and shoppers. We’re excited to share it with you!

NEW ALCHEMY YOGA PARTNERSHIP We are very excited to announce our fall partnership with Alchemy 365 to offer FREE AFlow classes on Sunday mornings at the Wedge Table. Alchemy 365 combines yoga, strength, and conditioning into one class to change the body and renew the mind. Their AFlow class brings you strength, balance, and isometric holds with a faster flow than your typical yoga class. Join us at 9:00 a.m. every Sunday, no registration required.

CANDIDATE FORUMS

NEW LOCAL CRATE RECIPES

Please join us at one of our candidate forums to meet the board of directors candidates and learn about their vision for TCCP and what they hope to bring to our co-op community.

Watch for new Local Crate Meal Kit recipes in our stores this fall.

Wedge Table Saturday, September 29 from 5–7 p.m.

Monday, October 8 from 6–8 p.m.

Sunday, October 14 from 12–2 p.m.

2018 IRON FORK PARTNERSHIP We’re excited to announce our partnership with the 2018 City Pages Iron Fork! The most respected chefs in the industry will take center stage at International Market Square in a fierce competition on November 8th, to see who can create the most appetizing dish incorporating a secret ingredient. The Wedge and Linden Hills Co-ops will be stocking the chef pantry and revealing the secret ingredient! This year’s Iron Fork is all about brunch, so don’t miss out. Get tickets and more info at ironfork.citypages.com.

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New, exciting recipes!

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More vegetarian & vegan options!

UPCOMING BOARD MEETINGS

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Lower price options & wider range in skill level

The upcoming 2018 board meeting will be held on the following dates: September 25 - Wedge Table October 16 - Linden Hills October 23 - Annual Meeting

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Saturday, Oct. 6 & Sunday, Oct. 7

save during wellness weekend!

25% OFF everything in our health & body care department

save on clean-labeled & expertly-curated wellness products for inside & out

POP- UP SALE CALENDAR! — OCTOBER —

30% OFF

CB D PRO DUC T S Saturday, Oct. 27

— N OVEM B ER —

— DECEMBER —

30% OFF

30% OFF

GA R DEN O F LIFE PRO B I OTI C S Saturday, Nov. 10 For more pop-ups, visit tccp.coop/calendar

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PR A N A RO M

Saturday, Dec. 8

Staff profile

MEET DANIEL

LINDEN HILLS PREP FOODS MANAGER

D

aniel Thielman has been working for Linden Hills Co-op in Prep Foods since October of 2008. After a year and a half, he was promoted to Prep Foods Assistant Manager and is now leading the department as Prep Foods Manager. Prior to Linden Hills, Dan worked at a pizza establishment while focusing on his passion for music.

Dan graduated from a two-year program at the Institute of Production & Recording (IPR).

Dan and his business partner were running a production company compiling DVDs for local bands. As Dan points out, however, this was “a bad business model” because “bands don’t have money.” Thus, the business started focusing on creating websites and is still a lucrative success for Dan’s business partner who continues to own and operate the business today.

Dan has been writing, playing and producing his own music since high school, and has produced 26 of his own albums, as well as several albums for other musicians. Most accustomed to working with drum machines, electronic programming and synthesizers, Dan recently started learning to play the ukulele because it is “better for kids.” A dad of two — Violet (3 years) and Penelope (10 months) — he now spends most of his free time painting, swimming, making trips to the zoo, and watching episodes of Daniel Tiger. He hopes the ukulele will be an intriguing introduction to music for his kids.

He has a niece who loves to sing and has been writing her own songs since she was 4 years old (she is now 9)!

photo by Travis Anderson

very intrigued by physics and how it correlates with spirituality; and how ideas such as “manifesting reality” are becoming more widely accepted because of this connection. His love of science extends to science fiction. He has a large comic book collection (350 books total) he has kept since childhood and enjoys watching sci-fi movies like the most recent “Ant Man.” An artist at heart, Dan says his transition into Prep Foods made some sense: “I thought ‘food’; I can still be creative.” He loves to express his creativity through new recipe offerings every season inspired by the sophisticated and widely varied palettes of Linden Hills Co-op customers.

When Dan does find time for himself he enjoys drawing, sculpting and graphic design. He is also 5

#FRESH&LOCAL POPULAR LOCAL BLOGGERS DISH OUT SAVORY FALL RECIPES

SUN DRIED TOMATO, KALE & SAUSAGE QUINOA BAKE Prep time: 10 min.

Cook time: 1 hr. 5 min.

Total time: 1 hr. 15 min.

Yield: 6 servings INGREDIENTS

BLOGGER

LEE HERSH

@fitfoodiefinds fitfoodiefinds.com Fit Foodie Finds is a female-run lifestyle website that promotes health through food, fitness, travel, and everything in between. It was founded in 2010 by Lee Hersh and has since grown to a team of three women. Fit Foodie Finds reaches over 1.5 million page views from across the globe each month.

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1 cup quinoa, soaked and rinsed, uncooked 2 cups chicken broth 1/2 cup sun-dried tomatoes, julienne cut 1 tablespoon olive oil (I used the olive oil from the sun-dried tomato jar) 2 stalks of kale, de-stalked and chopped into bite-sized pieces 5 Wedge/Linden Hills Made sausages, fully cooked and sliced into bitesized pieces 1/4 cup red onion, diced salt and pepper to taste 1 teaspoon garlic salt fresh basil, to taste Notes: To make this vegan, substitute veggie broth and Field Roast Italian Sausage

DIRECTIONS

First, preheat oven to 350ºF. Then, place quinoa and chicken broth at the bottom of a large casserole dish.

Prep kale by de-stalking and chopping into bite-sized pieces. Evenly spread on top of quinoa.

Then sprinkle on sun-dried tomatoes (I used the julienne cut kind) and chopped red onion on top of kale.

Then, drizzle on 1 Tbsp. of olive oil.

Season with salt and pepper to taste and about 1 tsp. of garlic salt.

Finally, chop 5 fully cooked sausages into bite-sized pieces and spread evenly on top of bake.

Place in oven at 350ºF for about 60 minutes or until the quinoa is fully cooked.

Let cool for 5–10 minutes and serve with fresh basil.

CHIPOTLE TURKEY CHILI WITH SWEET POTATOES & KALE Prep time: 20 min.

Cook time: 30 min.

Total time: 50 min.

Yield: 8 servings INGREDIENTS

2 Tbsp. olive oil 1 yellow onion, diced 1 red bell pepper, stemmed, deseeded & diced 1 orange or yellow bell pepper, stemmed, deseeded & diced 1 tsp. kosher salt, divided 3 small sweet potatoes, diced 3 cloves garlic, minced 1 Tbsp. chili powder* 1 tsp. smoked paprika* 1 tsp. ground cumin* 1 tsp. ground coriander* 1 Tbsp. ground cinnamon* 3 chipotle peppers (from a can, with adobo sauce), minced 1 Tbsp. tomato paste 1 12-oz bottle of beer (use your favorite light beer) 1 15-oz can fire roasted tomatoes 1 28-oz can crushed tomatoes 2 15-oz cans garbanzo beans, drained & rinsed 4 cups cooked, shredded turkey breast (or shredded chicken) 4 cups finely shredded kale For serving: chopped cilantro, grated pepper jack cheese, crushed tortilla chips, crackers, cornbread crisps Notes: For a vegan recipe, skip the turkey! Also, if you don't want to use beer, use your stock of choice (chicken, vegetable, or turkey).

*

DIRECTIONS

Sweat the aromatics: Add the olive oil to a Dutch oven or a large pot and heat over medium until simmering. Add diced onion and peppers, seasoning with 1/2 tsp. kosher salt. Cook, stirring occasionally, until soft and onions are translucent, about 5 minutes.

Add in sweet potatoes. Stir to combine.

Add the garlic, chili powder, smoked paprika, cumin, coriander, cinnamon, chipotles, and tomato paste. Add in the remaining 1/2 tsp. kosher salt. Stir to thoroughly incorporate all of the spices with the peppers, potatoes and onions. Cook for about 2 minutes, to allow the spices to warm up and release their aromas.

Deglaze the pot with the beer, slowly pouring it in and using a wooden spoon to scrape up the blackened bits that have formed on the bottom of the pan. Bring to a boil and allow the beer to reduce slightly (this concentrates its flavor), before adding in the tomatoes, garbanzo beans, and turkey (or chicken). Stir to combine.

Bring the chili to a boil and reduce to a simmer for about 10–15 minutes, allowing it to thicken slightly. About 5 minutes before it's ready to be served, add in the shredded kale.

Serve with your toppings of choice.

P R O -T I P : Save big by shopping in bulk and buy only the amount

BLOGGER

JESSE LARSON

@playswellwithbutter playswellwithbutter.com Jess Larson is the recipe developer and food photographer behind the food blog, Plays Well with Butter.

Jess loves developing and sharing everyday recipes for modern gals and guys. When she’s not standing over plates of food and taking pictures of them, Jess loves to explore her Southwest Minneapolis neighborhood with her husband and their (giant!) German Shepherd puppy.

of spices and herbs you need!

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BLOGGER

BROOKE HOPFAUF

@thenourishedroots thenourishedroots.com Brooke lives in St. Paul and has a Master’s degree in Holistic Nutrition. Her passions include the local food movement, eating seasonally and, of course, cooking! With her passion for local food and cooking scratch meals, Brooke is launching a meal delivery service this fall for individuals and families.

DUKKAH SPICES Dukkah (or Duqqa) is an Egyptian mixture of nuts, seeds and spices.

INGREDIENTS

1/2 cup hazelnuts 1/4 cup white sesame seeds 2 Tbsp. coriander seeds 2 Tbsp. cumin seeds 2 tsp. fennel seeds 1/2 tsp. black peppercorns 1/2 tsp. sea salt D I R E C T I O N S:

Heat a skillet (cast iron if possible) over medium heat.

Add the hazelnuts and toast for 5–6 minutes, stirring frequently.

You want to have a slight nutty and sweet hazelnut aroma. Be careful not to burn them.

Remove hazelnuts from skillet and transfer to a plate to cool.

Return skillet to stove and add the sesame, coriander, cumin, fennel, and peppercorns. Toast for 3-4 minutes or until fragrant.

Again, stir frequently and avoid any burning aromas. Remove from heat, transfer to a separate plate and allow to cool. While seeds are cooling, remove any loose skins from the toasted hazelnuts. My method: place hazelnuts in a cloth produce bag or a soft towel, rub against hazelnuts. Don’t worry if some skins remain and some peel off.

We just don’t want loose skins.

When nuts and seeds are cool, 8

place in a mortar and pestle along with sea salt and grind until combined and broken.

Dukkah is not meant to be a fine powder but rather a textured, slightly chunky spice mix. A few larger pieces are okay. But be sure to break seeds down enough to release their flavors.

Notes: If you have a tree nut allergy, the hazelnuts in the dukkah can easily be swapped out for other nuts you prefer like: pistachios, almonds, cashews, pine nuts, sunflower seeds or pumpkin seeds.

S E R V I N G S U G G E S T I O N S:

This delicious mixture is most commonly and traditionally eaten on bread that has been dipped in olive oil and then dunked in dukkah. It can also be used to make a crust on chicken, pork, or fish, sprinkled on dips (check out my beet and tahini dip), hummus, baba ganoush, mixed into salad dressings, sprinkled on yogurt, added to roasted vegetables, or sprinkled on eggs or avocado.

Visit https://bit.ly/2NLBGzI for a recipe for “Roasted Carrots with Dukkah and Tahini Yogurt”

Oh Ghee!

Everyone’s abuzz for this easy-to-love ingredient that’s currently the most popular kid on the block. From pancakes, to burgers, to breads, ghee is versatile, savory and ready to take your next meal up a notch.

Um, so what exactly is ghee?

Ghee is clarified butter, or butter that has been simmered and reduced until all water and impurities have evaporated, leaving behind creamy, nutty, caramelized butterfat.

Any healthy perks?

As 100% butterfat, ghee contains all the nutrients in butter without the sugar or protein. This means ghee is lactose-free and casein-free—and Paleo, Whole30, and Keto approved! Plus it’s a good source of omega-3.

It originated in India and has been used in traditional cooking methods around the world for thousands of years and prized for its anti-inflammatory, digestive, and therapeutic properties.

How’s it different to cook with than butter?

Ghee is shelf stable, even after being opened! Ghee has a nutty and rich flavor and is ideal for cooking, with a smoke point (485°F)—higher than butter, coconut oil, extra virgin olive oil, and canola oil.

And so how do I cook with it?

Use ghee as you would any other oil — replace any oil with ghee in your favorite recipes.

It cooks without much splatter or burning, making it ideal for high-heat cooking.

Many people like to use ghee to fry an egg for breakfast, or mix it into their morning coffee to start their day out with a boost of nutrients and flavor!

Find our ghee products in the ethnic food aisle: 4th & Heart Original Grass-fed Ghee 4th & Heart Himalayan Pink Salt Grass-fed Ghee Organic Valley Grass-fed Organic Ghee Pure Indian Foods Grass-fed Organic Cultured Ghee (Wedge only) 9

Meet Twin Organics.

T

win Organics owners and brothers Jacob and Andrew Helling

are the proud new owners of the former Gardens of Eagan land, previously owned by TCCP. They work hard growing high quality, organic produce for many of the best local restaurants. We interviewed them to learn a little more about their story and what they have planned for the future.

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What inspired you to grow organic vegetables for Twin Cities restaurants?

Before starting Twin Organics we worked with Greg Reynolds at Riverbend Farm. Part of his business model was working with chefs in the Twin Cities and providing fresh, quality produce to their restaurants. We liked how much care the chefs took in creating recipes and serving dishes that highlighted the beauty and taste of the produce; it’s fun to be a part of that process.

Tell us the story behind Twin Organics. Did you grow up farming?

We grew up on seven acres outside of a small town in eastern

South Dakota. Our dad runs a small, organic fruit and vegetable operation there and helped to start a farmers market in the community over 40 years ago.

We helped our dad with growing and selling at the market, spent countless hours running around and playing outside in the garden, and exploring the prairie wilderness surrounding our property. Our grandfather worked hard to buy his own land and start a farm in an even smaller rural community in South Dakota a few hours from where we grew up, where our uncles still live and farm today.

Farming was also in our mother’s side of the family going back generations in rural Indiana.

Growing food is part of our family’s history and what we know and love.

We started Twin Organics four years ago. The two of us have been working together most of our lives; it comes as second nature to us. It was only natural to form a partnership in farming.

What brought you to the former Gardens of Eagan (GOE) property?

We had been looking for land to buy for two or three years while farming on rented land in Wisconsin. GOE was listed on the Land Stewardship Project website.

When we visited we saw a place that many people had poured an extreme amount of work and care and thought into. Our goal became to buy the property and continue producing organically while preserving and honoring the land’s intended purpose.

The soil here is incredible; it’s rich and healthy and full of potential, and we intend to keep it that way for as long as we possibly can.

You purchased 11 acres of the farm last fall, and recently expanded your farm to include 100

The History of Gardens of Eagan

additional acres. What is your vision for the future?

We needed more acres for growing than just the 11 that came with the original purchase, since most of that is buildings anyway — greenhouses, office/ pack shed, shop/machine shed, a house — not a lot of tillable space. We don’t yet need 100+ more acres for our own operation, though, so we are also renting land to other organic growers — four vegetable farmers and one grain farmer this season. We are also renting space in the greenhouses, cooler and pack shed to several farms — some who are just beginning — and plan to expand in that capacity and serve as a resource in this way. It’s nice to have a community of farmers, and we’re grateful for the relationships we’ve been able to enjoy as a result.

After seven years of operating Gardens of Eagan, the Wedge Co-op harvested its last crops in 2015 and sold the land to Twin Organics in 2017/2018. We are very proud of Garden of Eagan’s accomplishments and truly appreciate the support of our customers and the community over the years.

Many wonderful things came from owning this land, including: •

Protecting 116 acres of farmland, transitioning it to certified organic land through a three-year investment in soil restoration and environmental enhancements such as shelter belts and improved wetland management.

•

Enrollment in the Dakota County Land Conservation Program, which helped preserve a total of 7,341 acres in agriculture easements. This means the land will remain in agricultural production in perpetuity.

•

Supporting four new, successful farm businesses through the farm incubator program — including Humble Pie Farm and Bossy Acres.

•

Training fellow organic farmers in production methods through the support of a Sustainable Ag Research and Education grant, allowing them to break into wholesale markets with a new crop.

•

Selling over two million pounds of certified organic produce, almost all of it within the metro area.

•

Selling the land to young, independent farmers committed to growing organic produce.

Do you have plans to expand your produce sales to retail businesses in the future?

For now we plan to focus on making our current relationships as strong as they can be.

Enjoy Twin Organics’ produce at the following restaurants:

TR AVAIL

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THE GRASS-FED DIFFERENCE

by James Norton Food Editor at the Growler Magazine

Diet matters. You don’t need to be an Olympian or a mountaineer to know that what goes into your body has a profound impact on everything that follows. It’s true for people, and it’s true for animals as well. The quickly evolving sectors of grass-fed meat and grass-fed dairy are based on the idea that because cattle have evolved to forage from pastureland, there are real advantages to reconnecting them with that diet and lifestyle.

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The impact of pasture-grazed “When you talk about [grass] are disturbing the soil structure dairy and meat is remarkably versus grain, grain is the same less, you are applying less profound. Dairy farmers and thing every day,” says Matt pesticide and herbicide or none ranchers who abandon the Maier, the Clearwater, MNat all,” Hatch says. “You are modern feedlot and consciously based owner of Thousand Hills burning less diesel and running and extensively graze their Farm and Thousand Hills Cattle tractors over the land less often, animals in a traditional manner Company. “It’s a high-carb diet. and you are less subject to soil are changing the basic building It’s similar to if we were to eat erosion which is of particular block of their animals and doughnuts every day for every concern in the steep hills of the transforming every part of the meal. How healthy would we be Driftless [Region].” land-to-animaland what would we “GI V ING C OW S GR A S S IS to-consumer look like?”

Maier credits the practice with system. The restoring health to soil. “We’ve TRUE TO THE A NIM A L’S animals, who The grazing learned that when you have E VOLU TION. TH AT ’S M A DE have evolved environment, Maier what’s called higher density M A NIFE S T IN OUR V ERY to eat grass says, opens up a cattle grazing in a controlled LOW V E T BILL S, A ND OUR outdoors, are variety of plants to fashion, you can build topsoil E XCELLENT RE TENTION returning to their cattle to choose way faster than they thought you roots and gaining from, with roots at ever could,” he says. “You can R ATE FOR C OW S. health and different depths, literally double and triple your stamina in the process. each offering a distinct array organic matter in your topsoil of nutrients. “Cattle are smart in 3–5 years and you can build “Giving cows grass is true to enough to choose what they topsoil — the amount of topsoil the animal’s evolution,” says need and on top of that they’re you can build in 3–5 years is cheesemaker and co-owner getting diversity,” he says. “It what they used to say would take Andy Hatch of Uplands Cheese could be from tree leaves, or 50 years to do.”

Company in southern Wisconsin. legumes, or grasses...their health “That’s made manifest in our is amazingly better, so much so Soil fertility and healthier very low vet bills, and our that we don’t have to give them animals are two tangible benefits excellent retention rate for cows. antibiotics to keep them healthy of grass-fed practices. The We keep cows healthy for many like in a feedlot.” ultimate benefit, years longer than would happen however, may be “ THE A MOUNT OF TOP SOIL in a confinement situation…Our Cheesemaker a salutary effect YOU CA N BUILD IN 3 –5 fertility rates are much higher.

Andy Hatch on the health of Y E A R S IS W H AT THE Y USED The animals and the pasture are explains that a the people who TO SAY WOULD TA K E the foundation of everything we diversity of input consume grass-fed 50 Y E A R S TO DO.” do.” is a deliberate products. throwback to The land makes the animals traditional Alpine methods of “Consumers have a general healthier; the animals return the cheesemaking and is what gives sense that they feel like the favor by enhancing the land’s his internationally award-winning products are healthier for them fertility. And the people who cheeses their depth of flavor. in a holistic sense,” says milk dine on grass-fed dairy and meat and cream brand manager Eric are eating food that is different, But more than that, the practice Snowdeal of Organic Valley. “We in an essential and quantifiable of pasture-feeding his cows has have actual science — this is way, from mass-produced dairy an impact on the land itself. published research — to prove and meat products from animals “When you keep your field in that our pasture-based milk fed on grain.. perennial pasture as we do, you and our Grassmilk both have 13

higher omega-3s and lower omega-6s than conventional milks. Grassmilk has 147% higher omega-3s than conventional milk.”

more expensive — diminished vet bills notwithstanding, their farmers and ranchers require more land and more time to bring their products to market.

Most grass-fed cheeses are aged out and packaged with care, and fetch a premium price.

cheese into their daily routines, and their customers are used to asking questions about what they eat and making decisions to spend more money to obtain a greater benefit, whether that’s health, flavor, environmental peace of mind, or a combination of all three.

When your store has a peopledriven mission, it makes sense to carry and promote grassfed meat and dairy products — the care and mindfulness of the practice touches every person (and animal) involved and leaves them better off for it.

Organic Valley’s Grassmilk brand, which is built around a promise that its cows are fed 100% grass (and never fed grain) was a revolutionary idea when it was launched in 2012. Since its introduction, the concept has connected with consumers: “We’re the #1 grass-fed dairy brand in the market,” says Snowdeal. “It’s the fastestphoto by Becca Dilley Andy Hatch, Uplands Cheese growing milk Across the segment in all country, W HEN YOUR S TORE H A S A PEOPLE-DRI V EN MIS SION, IT M A K E S of dairy, organic more work is SEN SE TO CA RRY A ND PROMOTE GR A S S -FED ME AT A ND DA IRY or conventional. being done to It’s exciting that implement grassPRODUC T S — THE CA RE A ND MINDFULNE S S OF THE PR AC TICE we pioneered fed practices TOUCHE S E V ERY PER SON ( A ND A NIM A L ) IN VOLV ED A ND LE AV E S becoming a and study their THEM BE T TER OFF FOR IT. national brand, benefits. As and we’re happy industrial and to bring that product to market All of these factors mean that corporate agriculture look and to have hundreds of grass-fed products require for new ways to connect with farms that are now part of the more education (for consumers) values-driven consumers, grassGrassmilk program.” and more thoughtful display, fed meat and dairy practices packaging, and marketing (on seem sure to continue their A critical component of products the part of companies and growth, enriching the health of like Grassmilk, including other markets). consumers, farmers, land, and grass-fed dairy products animals alike. and grass-fed meats, is the Grocery cooperatives are marketplace that helps connect perfectly poised to bridge the the consumers to the companies gap; their teams incorporate that raise their animals on education and advocacy for pasture. Grass-fed products are products like grass-fed meat and 14

MPLS X FAVES — N E W CO L L A B O R AT I O N S & E XC L U S I V E S ! —

RISE BAGEL NEW fall-inspired sandwich — savory and sweet blend together in Rise’s rosemary bagel topped with smoked turkey, cheddar, apple mustard, arugula and pickled apples! Enjoy at all three of our locations and at Rise Bagel Co. Sister duo Jen and Kate handcraft old-world, artisan bagels with a modern twist at their bakery in the North Loop.

GLAM DOLL DONUTS Glam Doll donuts are coming to the Wedge Lyndale and Linden Hills! We’ll be Glam Doll’s first retail locations, expanding their business and our bakery cases mid-October.

Glam Doll Donuts is founders’ Arwyn and Teresa’s happy place, where each donut they create is a piece of art made from scratch. They’re driven by a shared passion for community and a never-ending love affair with food.

PEAC E COFFE E VA L L E Y’S OW N : G LU T E N - F R E E B A K E RY This holiday season, look for Valley Natural Food Coop’s Valley’s Own gluten-free pies, breads, croutons and more at our stores!

RUSTICA Find Rustica’s delectable pastries in our stores in October!

Using old-world techniques, Rustica’s exceptionally talented baking team has been creating award-winning breads, pastries, cookies and desserts for the past 14 years.

coffee

of notes almonds & honey

balan

ced

Valley’s Own produces certified gluten-free products in which taste is just as important as safety. Their kitchen is gluten and peanut free, and all baked goods are non-GMO, trans fat-free and use organic ingredients whenever possible.

Cultivate

Find Cultivate Coffee in our stores now, a co-op exclusive roast made from organic and fair trade beans from Peru!

Peace Coffee’s mission is to make organic fair-trade coffee that sustains the livelihoods of the people who grow, roast, and sell it; preserves and protects the environment that produces it; and delights the taste buds of those who drink it.

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To register, visit www.tccp.coop, the Customer Service desk or call the Wedge Co-op (612.871.3993) or Linden Hills Co-op (612.922.1159). Limit two adults per owner number and children are welcome. There is no cost for attending the annual meeting.

J O I N U S F O R T H E 2 0 18 T W I N C I T I E S C O - O P PA R T N E R S

A N N UA L MEETING & L O C A L F E S T!

Meet locally-loved vendors at Local Fest!

After the meeting, enjoy samples of some of our favorite products and meet the great people who make them.

TUESDAY, OCT. 23, 2018 6:00 p.m.

St. Mary’s Calhoun Event Center 3450 Irving Ave. S. Minneapolis, MN

Angelica’s Garden Bakersfield Bread Feral Kombucha Ferndale Freak Flag Foods Gerhard’s GRLK Isabel Street Heat K Mama Sauce

Join us for our second annual meeting as TCCP! We’ll begin the evening with a business meeting and end with our delicious local fest!

Kiss My Cabbage Local Crate Maazah Chutney North Mallow Peace Coffee Red Table Meats Rochdale Farms Smude’s Popcorn Thousand Hills

TWIN CITIES CO-OP PARTNERS (TCCP) EST. 2017

A cooperatively-owned, community organization created to better serve our food community and made up of four key businesses (shown below).

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EST. 1974

EST. 1975

EST. 2015

EST. 1999

your bustling, vibrant urban market

your friendly neighborhood store

your community hub, market & cafe

your organic, wholesale distributor

MEET YOUR

BOARD CANDIDATES Why should you vote?

One of your most important rights as an owner is voting.

Cooperative Principle #2— Democratic Member Control— ensures that you have a real voice in the governance and direction of your co-op. Participating in the election process is a tangible reminder that the Wedge, Wedge Table and Linden Hills are more than just great places to shop, and we hope that you will take the time to make your voice heard.

2018 Board Candidates Candidates were asked to list their occupation and education and to write a short statement to owners highlighting: 1. Why do you believe owners should choose you to represent them?

2. In what areas should the board be putting its attention in the next five years?

3. What else, if anything, would you like to share with the ownership?

There are four board seats open, so you may vote for up to four candidates.

One seat is a two-year term; three are three-year terms.

A NOTE FROM THE CURRENT BOARD

Vote in the First Board Election of our Consolidated Co-op Yes! This is our first opportunity to elect board members at-large from our entire consolidated membership.

Your seven current board members were appointed from one or the other of our two legacy co-op boards, Linden Hills and Wedge. Drawing from each original board system, this group has assembled a structural framework of board officers, committees, policies, practices, and goals that will now provide a launching pad for the next board to further realize the potential of our alliance.

The candidates you will meet in the pages of this election issue are inspired to do just that.

Each of the board candidates has experience developing healthy and productive group process and has demonstrated leadership skills. All understand the fiduciary responsibility of the board, its central role in relation to the CEO, and its responsibility to perpetuate the co-op’s service to its members.

You will see a variety of characteristics and backgrounds among the candidates. Each one has a unique passion for shopping at our co-ops and all share a common knowledge of and dedication to the cooperative business model. Read their statements and I assure you: you will be drawn in to an uncommonly inspiring democratic experience when you cast your vote.

— Your Current Board

BOARD DUTIES 101 The Board of Directors has three primary duties: • To ensure sound management of the co-op • To act as trustees on behalf of the ownership • To set long-range goals and plan for the future To fulfill these responsibilities, the Board of Directors, acting in accordance with the Code of Ethics and Conduct, focuses on four key areas: • Hiring and evaluating the CEO • Financial oversight • Long-range strategic planning • Recruitment of replacement directors

TO VOTE Use the ballot attached or visit tccp.simplyvoting.com.

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M E ET YOU R BOA R D CA N DI DAT E S

ME’LEA CONNELLY Occupation: Director, Association for Black Economic Power Education: MBA, Cooperative and Credit Union Management, St. Mary’s University, Sobey School of Management / Graduate & Cooperative TA Cohort Fellow, Nexus Community Partners North Star Black Cooperative Fellowship

SHERYL GRASSIE Occupation: Executive Director, The Minnesota Consortium for Citizens with Disabilities

Education: Ed.D., Educational Leadership, University of St. Thomas / M.A., Clinical Psychology, Antioch University West / B.A., Psychology, Macalester College 18

As a member-owner, I peer over at the picture of our Board of Directors each time I shuffle my family of four through the foyer of The Wedge Co-op. Each time we pass, I wonder if behind the smiling faces, the directors know the impact this co-op has had in our small corner of the world. To us, being members of a cooperative opened the doors to a new world, one of local healthy foods, as well as, democratically-controlled, community-owned wealth. This powerful impact has transformed me into a powerful cooperative advocate and ambassador.

One with the experience to serve with excellence and the insight to serve with compassion. I know how vital our cooperatives are to everyday families like mine and I know how vital they are in the big picture of the sustainable, local food systems we need.

In the next five years the Board should consider the changing nature and consolidation of the natural foods industry as well as the changing demographics of the Twin Cities. The long-term viability of any organization requires a deep commitment and intention toward reaching out to the growing population of communities of color as well as meeting the diverse needs of our broader community. The Board should lean into and push to learn more about the demands and expectations of member-owners, especially the demand for convenience, locally-sourced food and creative delivery models.

It would be an honor to contribute to Twin Cities Co-op Partners as an active owner, a fierce advocate and a servant leader as a member on the Board of Directors. Thank you for your consideration.

I think I would make an excellent addition to the TCCP Board of Directors because of my dedication to the co-op movement and my expertise in leadership. First, I am committed to co-op sustainability and have been a member of a co-op for over 30 years (Mississippi Market and Linden Hills). I also shopped during college at the Merri-Grove co-op in St. Paul. Food and nutrition are serious avocations of mine and I am committed to eating healthy, buying locally, and supporting sustainable practices with food. In my free time, I watch nutrition and food documentaries, write and research about food and nutrition, and shop local co-ops and farmers markets when I travel. Co-ops are an essential safeguard on our food supply and we need to support and protect them. Secondarily, leadership is my field professionally. I have a doctorate in leadership and I am currently in my fourth position as an executive director. I have worked extensively with boards, and I love leadership and making things run well! I believe in a service model of leadership, working for the greater good, and serving a cause. I would love to serve you as a member of our TCCP board.

CHO O SE F OU R CA N DI DAT E S

DANIEL HARRELL Occupation: Senior Minister, Colonial Church

As an owner since moving to the Twin Cities, I am sold on TCCP’s mission of providing good food, properly sourced and affordable, while at the same time pressing forward with a business model that advocates fair trade and indicts those practices which exploit food and health for unnecessary profit. I believe access to good food and environmental responsibility to be paramount in our day and am devoted to doing what I can to promote all the positives TCCP stands for. As an avid cook, gardener, beekeeper, weekly Farmer’s Market and daily co-op shopper, and flavor evangelist, I am convinced that the best way forward for nutrition and health is not to treat food as medicine, but as an integral part of our whole lives as flourishing humans on earth. TCCP plays an immensely important role in encouraging a holistic lifestyle while modeling business practices that work for the best of the common good. I would be honored to serve to help direct TCCP toward even greater success.

Education: Doctor of

Philosophy, Boston College / Master of Divinity, cum laude, Gordon-Conwell Seminary / B.A. Psychology and Religion, University of North Carolina

Serving on the Board is an opportunity to help bring the views and needs of the owners and community in front of the decision-makers. I believe voices should be heard. The co-op community is diverse, with different needs and perspectives; all should be considered. I am the person to champion this communication and will use my collaboration and teamwork skills to make it happen.

LORI LISS Occupation: Branding Consultant

Education: MBA, University of Virginia, Darden Graduate School of Business Administration / B.S., Business and Spanish, Skidmore College

I believe in the co-op philosophy and support of the community and local producers. The experience of shopping at the Wedge and Linden Hills can continue to evolve, in tune with nutritional advancements, improvements in organic farming techniques, and the expanded knowledge of the community.

In the next five years, the Board will make the greatest impact on community wellness by making sure the Co-op Partners bring this learning to the co-ops.

My membership in the co-op has been a driving force in my own health, wellness, and sense of belonging to something important. The opportunity to serve on the Board, and offer my skills and expertise, would help me give this gift to others. Thank you for your consideration.

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M E ET YOU R BOA R D CA N DI DAT E S

On any given day, I operate in multiple roles—I’m a parent, a business person, a volunteer, and an enthusiastic member of the Minneapolis community. This combination of roles helps me represent the core values of many of my fellow Wedge and Linden Hills Co-op members. In these tumultuous times, TCCP embodies the values that many of us hold dear: democracy, equality, inclusivity, planet, families, and communities. I am honored to serve as a current TCCP Board Member and as a former Linden Hills Board member.

SARITA PARIKH * Occupation: Senior Director, Consumer Experience & Strategy, Pearson

Education: B.S. in Electrical and Computer Engineering and B.S. in Economics, Rice University / Certified PMI Project Management Professional

I have significant business, financial, and leadership experience, and have worked in the technology, health, education, and finance sectors. I have held positions as an engineer, project manager, analyst, strategist, and executive.

This diversity of experience has helped me cultivate an ability to look at situations from different perspectives and has developed strong collaboration and leadership skills.

Looking forward, a key area of focus is building the co-op’s financial viability: healthy, sustainable, and locally-oriented food is a growing American trend­— this is a good thing! It has countless benefits to people and planet. A key challenge for TCCP is remaining financially healthy and competitive while continuing advocacy for environment, sustainability, and a healthy local food system. *INCUMBENT

EMILY PAUL *

I’m proud to serve as a member of the board of directors because TCCP supports our local food community (growers, makers, and consumers) and promotes equity and access for all community members to local, sustainable food choices. The opportunity to continue in service to TCCP is both systemic as well as personal—my passion for local food, where it comes from, who grew it, and what can one do with, let’s say, kohlrabi (the answer is: quite a lot!) fuels my desire to continue to enhance and enrich our local food system. On a co-op level, upholding good governance, fiduciary oversight, and engaging in strategic planning and goal-setting both interests me but also provides me the opportunity to exercise many years of nonprofit development experience, in tandem with the Twin Cities cooperative community, for the good of our greater food system.

Occupation: Director of Programs, The Good Acre

Education: Culinary Arts,

L’Academie de Cuisine / B.A., International Studies, University of Illinois / Minor, Spanish, CEGRÍ

*INCUMBENT 20

CHO O SE F OU R CA N DI DAT E S

JANE SCHOMMER* Occupation: Intellectual Property Paralegal, CPA Global

Education: Paralegal

As an owner of the Wedge for 20 years, and now as an owner of our new organization, the perseverance of the co-ops has always been impressive, and especially so in the consolidation. We face important choices on how to remain relevant in a competitive environment, and to ensure that the co-ops continue as central resources for future generations. During my first term on the board, we worked through some of the inherent challenges of consolidation. I hope to continue serving and creating a robust post-consolidation organization by maximizing our strengths in quality of service, relationships with local farmers and businesses, and distribution of resources throughout the region. Food and community are common and vital factors of our lives, and our co-ops are invaluable sources of both. I would like to help sustain and grow these resources. I believe that my current role on the board of directors, combined with my professional work in health and law, as well as my history as a Wedge employee, can be beneficial to co-op governance. Thank you for the opportunity to serve the community.

Certificate, Minnesota Paralegal Institute / M.S., Acupuncture and Traditional Chinese Medicine, Northwestern Health Sciences University / B.A., Psychology, Hamline University *INCUMBENT

STEVE SHARE Occupation: Editor, Minneapolis Labor Review

Education: B.A., History, Yale College

As a 20-year member of Linden Hills Co-op and 30-year member of the Wedge Co-op, I offer that long-term experience and perspective for the TCCP board.

Our family spends nearly 100 percent of our grocery budget at Linden Hills or Wedge. We are deeply invested in and committed to the co-op ideal. We want our food dollars to support a local, member-owned business which promotes sustainable food systems, and which also provides good jobs. Shoppers today have more choices in the natural foods marketplace. The TCCP board needs to focus not just on strengthening the business, but also on communicating what’s unique about our cooperative business and why shopping co-op makes a difference. How can our stores truly be not just a place to buy food, but where you know the dollars you spend are building a better future for our community and our planet? As a board candidate, I offer nearly 40 years’ experience in the nonprofit sector. I’m a past editor of “Co-op Consumer News,” formerly published by Twin Cities Natural Food Co-ops, and a past editor of “Rollin’ Oats Journal,” formerly published by Linden Hills Co-op. Since 2003, I’ve worked as editor of the Minneapolis Labor Review.

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M E ET YOU R BOA R D CA N DI DAT E S

I have always believed that people with a common mission working together can accomplish great things that cannot be done when everybody is only looking out for themselves. The Co-op and its mission embody that to me.

There is a certain way I feel when I walk out of the doors of the Co-op and I’d like to put my time and talents into an organization that gives those benefits and that feeling to others.

PETER THILL Occupation: Physician (Retired), Children’s Respiratory & Critical Care Specialists, P.A.

Education: B.S., Biology and Psychology, University of Michigan / Doctor of Medicine, University of Michigan Medical School / Pediatrics Residency, University of Minnesota Medical Center / Pediatric Critical Care Fellowship, Northwestern University

In the next five years I believe there is an opportunity for the Board to bring the benefits of the Co-op to an expanding owner base through ongoing improvement of access while balancing out the real costs of providing these benefits in an ethical way. I think the Board can continue enhancing the added value brought by having two stores. I am excited about the potential for more partnership with other groups and resources in the community, and even more educational opportunities.

I was recently sitting in the audience at a lecture by Michael Pollan. He said, “Healing begins at the table,” and that struck a chord with me. I want to play a role in the Co-op moving that thought forward into action.

Please choose me for the Board because I believe we have a responsibility to ensure our community has the best food available. In the next several years we have an opportunity to evolve our community to be more inclusive. This means expanding our reach and providing affordable quality to our owners and guests. To do so we will partner with suppliers to expand our efficient, effective supply chain while eliminating waste. We will engage new suppliers to provide an expanded offering to our owners based on owner suggestions.

CHRISTINE WINTERKAMP Occupation: Sourcing Manager, General Mills

Education: M.S. Agricultural Economics, Texas Tech University / B.A., Agronomy, Oklahoma State University / Licensed Project Management Professional 22

During my 20-year membership, I have seen the Linden Hills Co-op evolve from not selling meat when we were in the current Settergen’s Ace Hardware store, to buying and expanding into Sunnyside Grocery. By expanding the space of the facility and including the sales of meat the co-op has expanded the community that is served. By merging the Wedge and Linden Hills Co-op, two powerful organizations are even more prepared to face changing food and eating trends together.

I would like to be part of the group that takes the next step into the future to meet the needs of established customers and new members yet to join.

UNDERSTANDING THE

growing world of CBD CBD 101 Cannabidiol, aka CBD, is a non-psychoactive compound found in the hemp plant and cannabis plant. CBD oil is extracted from the plant and incorporated into a variety of health and wellness products.

a

Is it like THC? Tetrahydrocannabinol or THC is part of the cannabis plant, but unlike CBD, is a psychoactive compound responsible for causing a “high”. Legally CBD products derived from cannabis cannot contain more than 0.3% THC, a level that cannot cause psychoactive effects. Therefore, it is not possible for CBD products to cause you to feel high.

30% OFF CBD POP-UP SALE Saturday, Oct. 27

Ok...so how does it work?

Mammals’ bodies contain a biological system called the endocannabinoid system (ECS) that is expressed through the central and peripheral nervous systems, influencing many functions in the body such as memory, motion, pain sensation, and mood. Taking CBD is thought to supplement the ECS, helping the body create and maintain good health.

Why do people love it?

CBD has gained popularity quickly, with everyone from seniors to veterinarians talking about its potential health benefits. Its uses range from an everyday nutritional supplement to arthritis relief to epilepsy management.

Additionally, it’s thought to have anti-inflammatory properties and has been suggested to help relieve pain, anxiety, and gastrointestinal upset.

CBD is used as a supplement for pets too! You can find Charlotte’s Web Paws at our stores, aiming to maintain your dog’s sense of calm and healthy hips and joints.

Products shown include (from left to right): Green Mountain Dietary Supplement, Veggimins CBD Chocolate Bar, Charlotte’s Web Paws Hemp Extract Oil, Buddha Teas CBD Peppermint Tea, Colorado Hemp Honey, Veggimins Dark Chocolate Hearts with CBD, Charlotte’s Web Hemp-infused Balm, Plus CBD Oil Capsules, Buddha Teas CBD Turmeric & Ginger Tea, Veggimins CBD Chocolate Bar

What CBD products are available?

CBD is available in a wide variety of forms.

Many find that they experience the most relief when CBD is taken internally and topically.

All products found at our stores are derived from the hemp plant.

We carry: •

• Bath Salts Chocolate Bars • Oil Drops • Capsules • Teas • Salves • Lotion • Shampoo & Conditioner • Facial Serum 23

THANKSGIVING FEAST We’re thankful for... great turkeys raised by good people.

We source our turkeys from local farms we love. Preorder your exceptional local turkey and revel in serving the absolute best to your favorite people.

ADVANCE ORDER DATES: Monday, Oct. 22 to Thursday, Nov. 15

HOW TO ORDER:

Phone: Wedge (612-871-3993) or Linden Hills (612-922-1159)

TURKEY OPTIONS:

All poultry and meat sold at The Wedge and Linden Hills Co-op are raised free of antibiotics and hormones.

Online: www.tccp.coop/turkey When you order, select which location you would like to pick up your turkey.

Local family farms Kadejan (Glenwood, Minn.) and Ferndale Market (Cannon Falls, Minn.) produce high-quality poultry. The turkeys are fed whole grains and are free-range, with access to the outdoors all year. Both operations are family-owned and work with a limited number of small family farms to raise these birds.

In-Store: visit the Meat & Seafood counter or Customer Service desk to order.

Fresh, free-range turkeys from Kadejan (8–24 lb.)

Fresh turkeys from Ferndale Market (10–24 lb.)

TIPS!

Allow one pound of turkey per person.

There will also be a variety of whole turkeys and turkey parts in the store cases throughout the Thanksgiving season.

Larry Schultz is an Owatonna, Minn., family operation bringing us local, certified-organic turkeys from a farm that has always been managed organically. This farm brings not only turkeys, but also chickens and eggs to the co-op. The birds live a natural life in freeranging, small flocks and eat only certified-organic feed.

Certified-organic turkeys from Larry Schultz (8–24 lb. — Linden Hills) (10–20 lb. — Wedge, frozen only)

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CATERING MENU ENTRÉES

HEAT & EAT MEAL KITS

Small: serves 3 to 4 • Large: Serves 6 to 8

Roasted Turkey Breast (GF) Ferndale turkey, garlic, fresh herbs Mushroom Walnut Loaf (V) toasted walnuts, mushrooms, tamari, fresh herbs

SIDES

We’re thankful for... easy, savory food made from scratch!

Grass­-fed Beef Pasties red wine braised Thousand Hills beef, parsnips, carrot, rutabaga Butternut Squash Pasties (V) peas, roasted butternut squash, caramelized onions, fresh sage

Small/Pint: serves 3 to 4 • Large/Quart: Serves 6 to 8

Spinach & Wild Rice Salad (V/GF) with dried cranberries and toasted pecans

Buttermilk Mashed Potatoes (GF) russet potatoes, Hope Creamery butter, buttermilk

Garlic Green Beans with fresh parsley

Mac & Cheese shell pasta, Rochdale cheddar, Sartori fontina, Hope Creamery butter

(V/GF)

Braised Cabbage & Apples (GF) with shallots and beeler’s bacon Brown Butter Squash (GF) with toasted hazelnuts

Traditional Herb Stuffing with WedgeMade baguette, parsley, sage, majoram (*Available as GF) *

Brown Sugar­-Glazed Sweet Potatoes (V/GF) with brown sugar, cranberries, cinnamon

Homestyle Gravy house­made chicken stock, Hope Creamery butter and cream, fresh herbs (*Available as GF)

Ginger-Glazed Carrots (GF) with carrots, ginger, honey, parsley

Cranberry Relish

(V/GF)

Bakehouse Dinner Rolls 1 dozen rolls

Complement your Thanksgiving turkey, or request a special dietspecific plate. We've curated the perfect packages. Available as vegan or gluten-free.

Everything But The Turkey Serves 3 to 4 brown sugar­- glazed sweet potatoes garlic green beans buttermilk mashed potatoes traditional herb stuffing homestyle gravy cranberry relish bakehouse dinner rolls (not included with GF version) Individual Plates Serves 1 roasted ferndale turkey ​o r​ mushroom walnut loaf (V) brown sugar­- glazed sweet potatoes garlic green beans buttermilk mashed potatoes traditional herb stuffing homestyle gravy

DESSERT

cranberry relish

8" Pies • Serves 6 to 8

Toasted Pecan

Classic Pumpkin

Home­style Apple

bakehouse dinner rolls (not included with GF version)

(GF) = Gluten Free (V) = Vegan

HO W TO O RDE R

­ o order by phone, call 612­- 465­- 8840.

T ­To order by email, contact c​atering@wedge.coop.

• ­To order online, visit tccp.coop/catering.

•

•

Pre­payment required for all orders. ­ Orders accepted:​ Monday, Oct. 29 to Monday, Nov. 19

­P ICK- U P

All food sent out cold, reheating instructions included at pickup. Pick up your order at the Wedge Lyndale or Linden Hills during the following times: Tuesday and Wednesday, Nov. 20/21 (8 a.m.–9 p.m.) and Thursday, Nov. 22 (8 a.m.–1 p.m.)

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An exclusive and inspiring interview with

Chef Ann Kim

We’ve partnered with Minneapolis’s Local Crate meal kits to create an exclusive vegetarian meal made by the ever popular Ann Kim, chef/owner of Young Joni, Pizzeria Lola, and Hello Pizza. Here she tells us a little more about her world and her new Kimchi Fried Rice dish.

How did you get your start in the restaurant world?

I entered into the restaurant profession very non-traditionally. I never cooked professionally or received any formal culinary training prior to opening my first restaurant, Pizzeria Lola. For nearly a decade prior to opening Pizzeria Lola I worked as an actor, appearing on stage at Mixed Blood Theatre and as a company member at Children’s Theatre Company. I always loved to cook, and saw a demand for an elevated pizza place. At the height of the recession my partner, Conrad Leifur, and I saw an opportunity and decided to take a risk and open Pizzeria Lola.

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What has been the biggest challenge you’ve faced as a female entrepreneur in the culinary space?

I think in the beginning I was nervous that people in the industry wouldn't take me seriously because of my lack of experience in the profession vs. being a female chef/entrepreneur. In general, I’ve never let my gender get in the way of anything I wanted to pursue in life.

It’s something my parents instilled in me at a very early age that I could accomplish anything if I put my mind to it, had drive and worked hard. I’ve always had a bit of a competitive spirit with a creative edge. I push myself

harder than anyone else so the biggest challenge is my perfectionist self, always feeling like nothing is ever good enough. I’m doing my best to balance this side of myself by being more present, mindful and grateful for what I’ve accomplished. As an entrepreneur in the culinary/hospitality industry it’s easy to constantly be on the go, but I realize how important it is to pause and reflect on both the highs and lows so I can learn and grow as a leader.

I’ve also learned the importance of self care, because I'm no good to anyone if I’m not emotionally, physically and mentally healthy.

WEDGE & LINDEN HILLS EXCLUSIVE Young Joni’s award-winning kimchi fried rice is made with a white and black rice blend and stir-fried with sautéed bok choy, kimchi, buttered peas and topped with a soft, sunny side up egg.

How do you gain inspiration for creating new dishes?

I gain culinary inspiration from all sorts of things. I love to travel around the globe to experience new flavors and cultures. I might taste a new dish and that might spark a creative idea for how I can incorporate that into a menu item at one of my restaurants. I also pull a lot of inspiration from my own history and upbringing as a Korean immigrant raised in Minnesota. You'll see a bit of Korean influence on the menu at each restaurant. I’m also very inspired by the seasons and what’s fresh and local. There’s nothing like eating a fresh peach when they’re in season or a ripe tomato straight off the vine. I honestly believe that some things should only be eaten when it’s at the height of freshness because eating a tomato in January is just not the same in Minnesota. That’s why we only offer the fresh tomato pizza using local tomatoes in the summer time. Guests love this pizza

and have requested that we offer it year round, but it just wouldn’t be the same pizza in the winter with lesser tomatoes. I’ve built a strong following and a trust with my guests and it’s important that I deliver delicious food with integrity and quality in mind.

What does ‘local’ mean to you, and how does it impact your life?

I try my best to use local/seasonal produce whenever possible because I believe it just tastes better — I always let my tastebuds be the judge. To me it’s always about the highest quality ingredients whether they’re local or imported like Parmigiano Reggiano. Obviously this cheese isn’t “local” but there’s nothing better; there is craft and integrity behind the tradition of making that cheese and you can taste it. In the end, I do believe the decisions we make about food reflect the kind of world we want to live in.

What makes this kimchi fried rice recipe special to you? Why did you decide to partner with Local Crate to offer this dish?

The kimchi fried rice is special because it’s one of my favorite childhood dishes that my mother used to make. It’s delicious and brings back fond taste memories for me. It’s also very simple to make and nutritious. I love that people will be able to experience the flavors of Korea and kimchi, a staple of the Korean diet by making this dish through the Local Crate meal kit. A lot of people find Korean cuisine to be intimidating to make, but this recipe and the way it’s packaged through the meal kit will make it very accessible to individuals looking to venture into something new, vegetarian and so, so delicious! You get your carbs, protein, umami and probiotics all in one meal!

I love that co-op shoppers will get a chance to make this dish because I believe your shoppers look for all of these elements in a good dish.

What’s your favorite lazy weeknight meal?

I rarely cook at home these days, but when I do it’s usually something that’s quick and simple. One of those dishes is a simple roasted salmon fillet with soy and ginger (or whatever fish is in season and fresh), rice and roasted seasonal vegetables.

The Kimchi Fried Rice meal kit is available exclusively at the Wedge Lyndale and Linden Hills Co-op starting in late September in the Local Crate coolers, and in our hot bars later this fall.

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Staff Artist Spotlight: David Huckfelt FI N D I N G M U S I C A L I N S PI R AT I O N FRO M T H E CO - O P PR I N CI PL E S Singer-songwriter David Huckfelt is a founding member of Minneapolis’s beloved indie folk band The Pines. The international touring band has shared stages and festivals with everyone from Bon Iver and Arcade Fire, to Mavis Staples and Emmylou Harris, and performed regularly around town. In addition to his musical talents, David is a longtime employee of the Wedge Community Co-op, having been on active sub status at the Wedge since 2006, and assisting in multiple departments when not on the road touring. At one time or another, three members of The Pines worked at the Wedge.

“When The Pines started and moved to Minneapolis, working at the Wedge gave us a foothold and connection to the community, and a firsthand education in the grassroots synthesis of farmers, activists, educators, conservationists and innovators that make the Twin Cities co-ops some of the strongest in the country. Watching an organization respond to the needs of its members-owners, where the people have an actual voice, and prioritize wider community concerns than just the fiscal bottom line, was a big eyeopener that there are other ways of doing business."

This November, David releases his first solo record, “Stranger Angels”, 28

a record of twelve new songs born from the ideals of conservation, compassion, natural wonder and beauty — principles the co-op readily stands by.

“Last year, I was awarded an artistresidency on Isle Royale National Park, one of the most awe-inspiring and rugged, beautiful, dangerous, and wildest places I’ve ever been.

Songs are songs, and who can say where they come from or where they go — but these songs all came into being during my two-week stay on the island. The concepts of protecting and preserving what we have left of the natural world was front and center. Same goes for the precious relationships we have with each other in this fleeting place we call home.”

“Stranger Angels” features guest appearances by Amelia Meath of Sylvan Esso, Dave Simonette of Trampled By Turtles, and Minneapolis musicians J.T. Bates, Jeremy Ylvisaker, Erik Koskinen, Michael Rossetto and Andrew Broder.

“Stranger Angels” will be previewed with a special Minneapolis live listening concert on Friday, Nov. 16 and is available

now for pre-order online at davidhuckfelt.com, as well as at local stores The Electric Fetus and Roadrunner. The record will also be available on iTunes, Amazon, Google Music and Spotify, but David encourages people to support musicians by buying from artists and local stores directly.

“There aren’t many professions that have more in common than a farmer and a musician,” Huckfelt says. “You toil and toil behind the scenes, and do your best to bring the best you’ve got to market.”

“S T R A NGE R A NGE L S ” L IS T E NING PA R T Y

sponsored by 89.3 The Current Friday, Nov. 16 Parkway Theater / Mpls, MN

- INFO & TICKETS theparkwaytheater.com www.davidhuckfelt.com

— CO-OP EVENTS CALENDAR — Join us for fun and inspiring community events, yoga, sales, and more, created just for you. For more info, visit tccp.coop/calendar

O N GO I N G E VE NT S FR E E W E D N E S DAY YO G A W I T H B R I A N N A DA R L I N G All levels are welcome to these gentle vinyasa-style classes. Add healthful food from the Wedge Table along with movement and relaxation to your week!

Every Wednesday at 5:30–6:30 p.m.

FREE • No registration needed Wedge Table Brianna Darling has been teaching yoga for the past eight years in the Twin Cities, Winona, Dominican Republic and Tanzania. Her classes blend movement with breathing and meditation practices that are designed to leave you feeling relaxed, strong, and whole. Selfcare and gratitude are at the core of her classes. Our classes are Gentle Vinyasa — all bodies and abilities are welcome.

FR E E SU N DAY YO G A W I T H A LC H E M Y 36 5 Every Sunday at 9:00 a.m.

FREE • No registration needed Wedge Table We are very excited to announce our fall partnership with Alchemy 365 to offer FREE AFlow classes on Sunday mornings. Alchemy 365 combines yoga, strength, and conditioning into one class to change the body and renew the mind. Their AFlow class brings you strength, balance, and isometric holds with a faster flow than your typical yoga class.

SEP TEM B ER EVENT S N OT E W R I T I N G W I T H PA JA M A PR I D E Saturday, September 15 at 10 a.m. – 12 p.m. • FREE Wedge Table Join Pajama Pride, our September Change Matters group, to decorate notecards and write messages of inspiration for victims of domestic violence at the Black Dog Hill shelter in Cambridge, MN. All ages welcome!

Pajama Pride is a grass-roots, all-volunteer organization that provides handcrafted bags filled with new pajamas and personal care items for women and children who arrive at Black Dog Hill, a domestic abuse shelter in Cambridge, MN. In order to maintain their safety, many of the shelter’s residents are forced to flee their homes with few or no possessions. Welcome bags include items that are age, gender and size specific. The Pajama Pride bags make the intake process easier for the shelter’s staff; and more importantly, the bags help these families know that there are unseen people who support them and believe in their dream to rebuild their lives free from domestic violence.

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I N T R O TO SOA PM A K I N G W I T H LO N G FE L LOW SOA P Thursday, September 20 at 6–8:30 p.m. • $25 for co-op owners/$30 for non-owners Wedge Table Learn soapmaking from one of the Twin Cities’ most popular soap vendors! In this demonstration class, students receive an instruction manual and five bars of soap (a $25 value).

Registration required. This class will be capped at seven people — so reserve your spot early! Please register at Customer Service or by calling 612-871-3993.

K I DS H A R V E S T FE S T Saturday, September 22 at 10 a.m. – 12 p.m. • FREE Linden Hills Co-op Gather around and enjoy tasting all different types of Minnesota apples and cider. At 11 a.m. we’ll lead an autumn story time, have farm animal themed face painting, plus harvest-themed crafts to take home with you!

O C TO B ER EVENT S FO O D FO R C HAN G E D O C U M E N TA RY SC R E E N I N G & M E E T T H E D I R EC TO R Wednesday, October 17 doors open 6:30 p.m., film begins at 7 p.m. $3 Members, $5 non-members (Tickets available online, in-store, or at the door).

Riverview Theater (3800 42nd Ave. S, Minneapolis) Check out this collaborative event presented by the Wedge, Linden Hills Co-op, Mississippi Market Co-op, and Valley Natural Foods. We’ll start with snacks provided by the co-ops, an introduction of the film by director Steve Alves, and a Q&A after the film with the chance to meet Steve.

Food For Change is an 82-minute documentary film focusing on food co-ops as a force for dynamic social and economic change in American culture. This is the first film to examine the important historical role played by food co-ops, their pioneering quest for organic foods, and their current efforts to create regional food systems. Additionally, the film shows how cooperatives today strengthen local economies and build food security. The goal is to educate a wide audience about the principles of cooperation with a focus on healthy food and a healthy economy.

I N T R O TO SOA PM A K I N G W I T H LO N G FE L LOW SOA P Thursday, October 18 at 6–8:30 p.m. • $25 for co-op owners/$30 for non-owners Wedge Table Learn soapmaking from one of the Twin Cities’ most popular soap vendors! In this demonstration class, students receive an instruction manual and five bars of soap (a $25 value).

Registration required. This class will be capped at seven people — so reserve your spot early! Please register at Customer Service or by calling 612-871-3993.

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N OVEM B ER EVENT S F O O D A S M E D I C I N E PA N E L W I T H O PE N A R M S Thursday, November 8 at 6 p.m. – 8 p.m. • FREE Wedge Table Join us for a panel discussion exploring the topic of “Food as Medicine” hosted by Open Arms of Minnesota. Recent exciting studies have shown that meals that are tailored to meet the needs of people living with an illness have an impact—from decreased medical costs to better health outcomes. Hear from five local health professionals from various disciplines in a discussion about the impact of food as medicine.

With Open Arms, we nourish body, mind and soul: Open Arms of Minnesota is a nonprofit that grows, cooks and delivers free, nutritious meals to people living with life-threatening illnesses in the Twin Cities. Founded in 1986, Open Arms believes that food is medicine and that our work matters to the health outcomes of neighbors facing a health crisis. With the help of over 7,300 volunteers, we’ll grow, cook and deliver more than 600,000 medically-tailored, made-from-scratch meals this year to people living with life-threatening illnesses. Open Arms serves nearly 1,100 people each week in the Twin Cities, as well as their caregivers and dependent children.

I N T R O TO SOA PM A K I N G W I T H LO N G FE L LOW SOA P Thursday, November 15 at 6–8:30 p.m. $25 for co-op owners/$30 for non-owners Wedge Table Learn soapmaking from one of the Twin Cities’ most popular soap vendors! In this demonstration class, students receive an instruction manual and five bars of soap (a $25 value).

Registration required. This class will be capped at seven people — so reserve your spot early! Please register at Customer Service or by calling 612-871-3993.

DECEM B ER EVENT S T H E G R I N C H ’ S FR E E FA M I LY DAY !

Date announced soon! Watch our website for more details.

Wedge Table • FREE Join us for a FREE Family Day presented by the Wedge Table and the Children’s Theater!

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2105 Lyndale Ave. S. Mpls., MN 55405 612 871 3993 tccp.coop

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WEDGE TABLE your community hub, market & cafĂŠ 2412 Nicollet Ave. Mpls., MN 55405 612 465 8844 tccp.coop

PLEASE RECYCLE All 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.

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