Cultivate Fall 2019

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

why do you shop at the co-op?

So easy to shop zero waste. Fresh produce & great bulk bins!

I love ingr produ local

IT’S THE

ELECTION ISSUE! FALL 2019 I love finding wonderful and fresh ingredients and natural body care products! I also the love to support locally made and sourced products.

Learn about the candidates and cast your vote. (pages 13-16)

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

Faces & Voices

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

P U B L I C AT I O N CONTRIBUTORS

JESS PIERCE Director of Marketing and Sales ALLISON HEITMILLER Assistant Marketing Manager LEIGH MCCARREN Ownership and Outreach Specialist AINSLEY JENSEN Project Management and Production Specialist CHELSEA KORTH Co-op Partners Warehouse Sales Manager

Introducing Faces & Voices Faces & Voices is a year-long initiative that celebrates our beautifully diverse community. We’re asking our co-op owners and shoppers to join us in telling the stories of the co-op community by answering four unique questions (in-store, on our website and through our social media).

The responses will come to life in-store and in Cultivate. Faces & Voices materials will be available in English, Somali, Spanish, Hmong and French.

On the cover: For our first Faces & Voices question, we asked our co-op owners and shoppers why they shop at the co-op. The wonderful responses we received will be collaged to create an art installation at our stores. The cover is a sneak peek of the art that will be installed this fall.

Check out pages 8–9 to read more submissions from our co-op community.

Follow along with our Faces & Voices campaign: - Sign up for our e-newsletter at tccp.coop - Find us on Instagram: @wedge_linden_hills_coop - Like us on Facebook: @wedgeandlindenhills Want to play a larger role in Faces & Voices and share your co-op story?

Email outreach@tccp.coop for more information.

LAURA GLASS Design TRAVIS ANDERSON Photography CASEY COLODNY Recipes and Photography The Mindful Hapa

2019 Board of Directors EMILY ANDERSON TOM PIERSON MATTHEW LARSON

JANE SCHOMMER SARITA PARIKH ALEX SLICHTER

EMILY PAUL ME’LEA CONNELLY

NEW & NOW UPCOMING SEASONAL OWNER CELEBRATIONS We’ll be celebrating our owners during these month-long events!

Fall Owner Celebration: Sept. 25 – Oct. 22 Use your 10% OFF owner coupon Oct. 16–22!

& Savoart ourSave

Winter Owner Celebration: Nov. 27 – Dec. 24 Use your 10% OFF owner coupon Dec. 11–17!

RECORD HIGHEST CHANGE MATTERS MONTH Our co-op community raised a record total of $15,125.50 for Tubman, a local non-profit that provides comprehensive services to aid in safety, hope and healing. Thank you to our owners and shoppers for making a real difference in our community.

Change Matters funds helped open an on-site Food Pantry at the Tubman Chrysalis Center in South Minneapolis. Funds will primarily be used to purchase non-perishable food items and any additional needs such as pantry shelving, storage, etc.

From Tubman: “We believe offering on-site resources for healthy food will support our clients to have healthy bodies as well as healthy minds, relationships, safety and security.”

Last fiscal year, we raised a record high of $154,931 for our Change Matters groups.

FIND US OUT IN THE COMMUNITY We’re proud to sponsor these awesome events!

6th Annual Somali Museum Celebration • Oct. 12 at 6 p.m.

Bethel University Learn more at somalimuseum.org Twin Cities Film Festival Changemaker Series • Oct. 16–26 ICON Theaters, St. Louis Park Learn more at twincitiesfilmfest.org Climate Generation’s Band Together Concert • Nov. 16 at 7 p.m.

The O’Shaughnessy, St. Paul Learn more at climategen.org

MY VERY OWN BED’S OCTOBER DREAM KIT DRIVE This October, we are partnering with My Very Own Bed, a local nonprofit that provides new beds to children in families who have recently moved out of homelessness into more stable housing in the Twin Cities. With every bed, each child receives a Dream Kit, which contains everything they need to make their bed comfortable.

Help build dream kits by donating the following items at the co-op near the registers during October. We are collecting NEW: twin-sized mattress pads twin-sized sheets • twin-sized comforters and blankets • pillows • small stuffed animals •

•

Used items will not be accepted.

My Very Own Bed is our Change Matters partner for October, learn more at myveryownbed.org.

UPCOMING BOARD MEETINGS

WELLNESS WEEKEND’S PERSONAL CARE DRIVE

Owners welcome. RSVP required, call 612 871 3993 (x1817)

Help us donate personal care items to local shelters and resource centers during Wellness Weekend, Oct. 5 – 6.

Find more info at tccp.coop/calendar.

Nov. 18 at 5:30 pm, Wedge Table

— U P CO M I N G SA LE S + E V E N T S AT W E D G E A N D LI N DE N H I LL S CO - O P —

save the date for

wellness weekend!

Saturday, Oct. 5 & Sunday, Oct. 6

25% OFF everything

in our health & body care department Planet-friendly and cruelty-free hair & skin care, essential oils, CBD, collagen, vitamins & supplements, adaptogens, protein powders, personal care and cosmetics you can trust.

While supplies last.

Sunday, November 10

30% OFF ALL CBD PRODUCTS

We keep adding new products to our our huge selection.

Try something new and find your CBD solution: Tinctures & Oils Teas 4

+ +

Capsules + Chocolates & Gummies Skin & Facial Care + Pet

— U P CO M I N G SA LE S + E V E N T S AT W E D G E A N D LI N DE N H I LL S CO - O P —

ONE DAY POP-UP SALE

— INTRODUCING —

FREE COFFEE F R I D AY S !

Another reason to love Fridays! Stop by any of our locations and grab a FREE 12 oz. cup of Peace Coffee every Friday 8–10 a.m.

30% OFF SUNDAY, DECEMBER 8

(starting Oct. 4)

PROVIDED BY PEACE COFFEE!

DECEMBER 5 – 8 Each December, we celebrate our artistic and talented staff with an art sale at the Wedge and Linden Hills Co-op. At the sale, you’ll find a diverse collection of art — pottery, jewelry, clothing, photography and more — all created by the staff of Twin Cities Co-op Partners.

Come shopping for the holidays or to find something nice for yourself.

All proceeds go directly to the staff artists.

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A community helps rebuild a farm after a devastating fire

The Return of Crystal Ball Farms

By Chelsea Korth, Co-op Partners Warehouse Sales Manager

H

usband and wife Troy and Barb DeRosier opened Crystal Ball Farms seventeen years ago in 2002. Their familyowned farm sits on several acres of grassy pasture in the St. Croix River Valley of Osceola, Wisconsin.

The DeRosiers care for nearly two hundred cows, who produce the milk used for their non-GMO, allnatural dairy products.

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Troy DeRosier is up at 3:30 every morning to greet hungry cows and help with milking. The DeRosiers employ a small team, including their teenage son who helps before school, as well as many locals and adults with disabilities. Troy oversees the entire farm operation, which means not only attending to their cows, but also growing the herd’s food supply. Feedings at the

DeRosier farm come directly from their property, providing their cows with a hyper-local diet. “Our cows have beds. We keep them clean.

They’re happy and comfortable,” Troy says proudly.

Troy’s wife Barb gives a walking tour through their barns. As she walks through, she reaches out to pet the animals. She points out prize-winning cows her son has

Enough volunteers showed up that day that everyone was able to link arms, serving as a fence to corral the herd and draw them to shelter. shown in 4H, cows with distinct personalities and habits, and those they’ve warmed to as pets. “The spot patterns on a cow are as unique as your fingerprint,” she says.

Overseeing creamery production is Osceola native, Lisa Erickson, who joined the team this spring as Creamery Manager. With a food science background, she makes sure all of Crystal Ball Farm’s products undergo strict quality control. Each product is reviewed by hand. “Every one of our bottles is handled by a human being,” says Lisa.

ENDURING THE FIRE On the afternoon of March 29, 2018, Crystal Ball Farms’ cattle barn burned to the ground, the result of an electrical fire. Thankfully, all but two of the animals were rescued.

When the devastating fire caught the attention of local news outlets, members of their community began trickling in. Cars parked half a mile down the road in both directions with people coming to help.

College-aged students, many who grew up working at Crystal Ball, learned of the fire and spread the word to their families, bringing more volunteers to the scene.

“In seventeen years we’ve built a good name. We’ve hired so many kids through the years,” says Troy.

Enough volunteers showed up that day that everyone was able to link arms, serving as a fence to corral the herd and draw them to shelter.

Thankfully, the DeRosiers were able to relocate their cows up the road to a neighboring pasture. This meant that, in addition to losing their

barn, they’d also lose their organic status, as the neighbor’s pasture was not organically grown.

Owners Troy and Barb worked with insurance and local contractors for several months to rebuild what was lost. “Insurance doesn’t cover it all. There are costs we had to cover on our own,” said Barb.

Eight months later, on November 30, volunteers finally transported the cows back home.

REBUILDING With much anticipation, Crystal Ball Farms hosted their grand reopening on August 24th this year.

Over five hundred people came, buying out every single product in their small creamery storefront.

Now restocked and fully operational, Troy, Barb and Lisa are exploring ways to educate their customer base about their new, nonorganic status.

“Everything we do is the same as before. Their food is grown the same. We use all non-GMO seeds,” explained Troy.

For many, loyalty to Crystal Ball Farms is not about the organic status or the price point. It’s about buying a quality product they trust, supporting a local business, and how it makes them feel.

We’ve had so many people come up to us, relieved, saying, “I’m so glad you’re back up and running. I can’t drink any other milks because I get sick to my stomach,” says Barb.

tags to help educate the public,” says Troy, speaking about what makes his products unique. Aside from being local, Crystal Ball’s products are distinguished for several reasons, many of which aren’t so easy to understand. Their milk is all-natural, non-homogenized, and is pasteurized at a low heat.

Homogenized milks are quickly spun during production, resulting in the breakdown of fat particles.

Whereas Crystal Ball’s milk is nonhomogenized, which is why their products have a distinctive cream line at the top of each bottle.

Their milk is also pasteurized at the lowest heat legally possible; preserving the good enzymes and resulting in a sweeter taste.

SUPPORTING THE FARM “If you look at the world as a whole, Americans pay less for their food as a percentage of their income than most other countries. If you want to have wholesome, good product, you do pay a bit more for it,” says Lisa, Creamery Manager.

Unfortunately, Wisconsin leads the nation in family farm closures and many dairy farms have taken a hit.

When asked how the community can help rally around them and support them, Troy simply says, “Buy local. Buy our milk.”

Crystal Ball Farms produces whole, 2%, and skim milks, as well as half & half in reusable glass bottles.

THE DIFFERENCE “We’re hoping to help our customers with point-of-purchase 7

Submit a photo or statement of what community means to you through our website or Instagram (@wedge_linden_ hills_coop) for a chance to be included in the next issue of Cultivate. Winners will receive a $50 gift card to the co-op.

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INSPIRING ACTIVISM THROUGH FILM The Twin Cities Film Festival (TCFF) celebrates its 10-year anniversary with over 100 films, screened over 11 days. TCFF is a year-round non-profit organization that builds, supports and enhances the visual arts community through their work with local film artists and regional film festivals.

The Wedge and Linden Hills Co-op is a proud sponsor of the Changemaker Series at this year’s festival.

Designed to elicit compassion and expand understanding, the Changemaker Series drives audiences toward passion and activism around a specially curated topic each year. This year, the focus is on Environmental Responsibility—exploring how everyday actions impact the health of the world, for better or worse. Following each screening, a carefully curated panel of community leaders will delve further into ideas and issues raised by the film.

CO-OP OWNERS RECEIVE $5 OFF the general admission price for the films in the Changemaker Series.

Visit twincitiesfilmfest.org/tccp to purchase your $8 (reg. $13) ticket.

All films will be shown at the ICON Theaters in The Shops at West End, 1625 West End Blvd, St. Louis Park, MN 55416 Screening dates and times are subject to change. Please visit twincitiesfilmfest.org for confirmation and more information about the film festival.

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CURRENT REVOLUTION Thursday, Oct. 17 — 5:30 p.m.

For decades, the utility industry has been a driving engine of the U.S. economy, contributing significantly to our progress and standard of living with a business model that focused on centralized generation. But now, because of reduced demand from a number of factors, including more efficient energy systems, power companies face a crisis that requires them to capture new market share to survive in the 21st century. The industry has its sights on the transportation sector, which means a chance to catalyze the electric vehicle industry, but which also sets it on a collision course with major petroleum interests. And with the need for a smart, cybersecure grid, the tech and defense industries also have critical roles to play.

SUSTAINABLE NATION Wednesday, Oct. 23 — 7:30 p.m.

In a world where water is everything, Sustainable Nation follows three individuals who are doing their part to bring sustainable water solutions to an increasingly thirsty planet.

SALVAGE Friday, Oct. 18 — 12:45 p.m.

Wednesday, Oct. 23 — 5 p.m.

Salvage is a documentary about the city dump in Yellowknife, Canada. In Yellowknife, the remote capitol of the Northwest Territories, the town dump is the city’s most popular and notorious manmade attraction, mined by a colorful community of thrifty locals. But the new city administration is determined to see it tamed, and the battle for Yellowknife’s identity is on.

FOOD COOP Saturday, Oct. 19 — 12 p.m.

Food Coop takes viewers deep into the belly of Brooklyn’s Park Slope Food Coop — one of America’s oldest cooperative food supermarkets. Working against everything that defines the stereotypical “American Way of Life,” the basic principles of the Park Slope Food Coop are simple: each of its 16,000 members work 2.75 hours per month to earn the right to buy the best food in New York City at incredibly low prices. Founded in 1973, Park Slope is arguably the best implemented socialist experience in the United States.

YOUTH UNSTOPPABLE Saturday, Oct. 19 — 9:45 a.m.

Youth Unstoppable interviews young, passionate activists looking to save the planet and is filmed over ten years from all parts of the world.

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Thousand Hills Cattle Company

Cosmic Cacoa

Peace Coffee

J O I N U S F O R T H E 2 0 19 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 M E E T I N G & L O C A L F E S T! THURSDAY, OCT. 24, 2019 at 5:30 p.m.

St. Mary’s Calhoun Event Center 3450 Irving Ave. S. Minneapolis, MN Join us for a short co-op business meeting and stay for our delicious local fest!

TO REGISTER:

JOIN US FOR LOCAL FEST

• Online: tccp.coop/event/annual-meeting- local-fest-2019 • In store: visit the Customer Service desk • By phone: Wedge Co-op (612-871-3993) or Linden Hills Co-op (612-922-1159) Limit two adults per owner number. Children are welcome. There is no cost for attending the annual meeting.

Local Fest is a celebration of our local food community. Taste delicious samples of some of our favorite local products and meet the people who make them.

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.

2019 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 three (3) board seats open, so you may vote for up to three (3) candidates.

All seats serve three-year terms.

A NOTE FROM THE CURRENT BOARD We are very excited to introduce this year’s candidates for the Board of Directors. Each candidate has experience developing healthy and productive group process and has demonstrated leadership abilities. 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 member owners.

You will notice a variety of characteristics and backgrounds among the candidates. Each has a unique passion for co-ops and all share a dedication to the cooperative business model. If you would like to meet this year’s candidates, please join us for one of the Candidate Meet & Greet events in October.

— TCCP Board of Directors

COME MEET THE CANDIDATES! Sunday, October 13, 5:30–7:30 p.m.

Monday, October 21, 4–6 p.m.

Both events will be held at the Wedge Table. Co-op owners are invited to come meet the candidates, learn about their vision for Twin Cities Co-op Partners and what they hope to bring to the co-op community. Light refreshments, including kombucha, wine and beer, will be provided.

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

EMILY ANDERSON*

JOEL BARKER

Emily’s worker ownership and consumer cooperative experience spans decades, with annual national cooperative conference attendance. Previous education includes a BA from St. Olaf College, Spanish and Dakota Language and American Indian Studies at the University of Minnesota, and Small Business Studies at St.Thomas.

Joel received a BA in Communications from Concordia University, St. Paul with an Emphasis in Management, Marketing, and Public Relations. Recently, he completed the Lean Six Sigma Green Belt Certification program at the University of St. Thomas. Joel is currently President of Brave North Technology, overseeing business operations, technology strategic planning, and outsourced CTO services for a client base of over 200 businesses and nonprofit organizations. He previously served as the Vice President and Chief Development Officer at Fraser and was Director of Philanthropy & Strategic Marketing at Ignitus.

It has been a privilege to serve on the first board of Twin Cities Co-op Partners (TCCP), the consolidated group of businesses you now own, including Wedge and Linden Hills retail groceries, The Wedge Table, and our distribution center, Co-op Partners Warehouse. Thank you for taking the time to read about our 2019 candidates and to vote.

I’ve served TCCP as a board officer, and on the leadership and owner committees. In 2018 I initiated ongoing action to address the board’s shared concerns about how we might make the message “All Are Welcome Here” real, by examining our individual and organizational bias, and by working to implement positive change.

In the face of daunting market challenges, I hope to continue to offer the board a unique strategic perspective nurtured by 24 years in wholesale food distribution, and to support the board’s ongoing work toward equity, diversity and inclusion, and service to members and our richly diverse community. *INCUMBENT

My family has been enthusiastic co-op owners for nearly 15 years. We are proud to be part of a community that reflects our values, including supporting local, healthy produce and products, immigrant farmers, an inclusive environment, and keeping dollars local.

As we look ahead to the next five to ten years there are many challenges and opportunities facing our co-op, including a changing shopping marketplace, strategic capital investments, and the need for a focused growth strategy. I have a deep passion for our community. In my career as a healthcare executive, business owner, and technology advisor, in addition to my experience serving on multiple nonprofits boards — including Minnesota Food Association — I have lead growth initiatives, system improvement projects, and strategic technology integrations. I believe my experience and expertise will contribute a unique and valuable forward-thinking voice to the board.

It would be an honor and privilege to be one of your voices on the board of directors. I will be an active and engaged board member, inviting insight from you, the owners, and partnership with other board directors in working hard to fulfill the mission of our co-op.

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CHO O SE T H R E E CA N DI DAT E S

JENNIFER BARTA

TRICIA CORNELL

Jennifer earned a BA in Chemistry from the College of St. Benedict, BS in Chemical Engineering from the University of Minnesota, and an MBA in Strategic Management from Carlson School of Management. She is currently Research & Development Director in Retail & Foodservice in the Dairy Foods Division at Land O’Lakes — a farmer to fork cooperative. Previously at General Mills. Jennifer performed dual roles as Senior R&D Manager of Product and Packaging, Global Baking Platform (Holistic Margin Management Pillar Leader) and Technology Manager of Innovation, Technology & Quality.

Tricia earned a BA from Carleton College in Russian Language & Culture. She graduated magna cum laude and earned a Fulbright Fellowship. Tricia is currently head of creative services at Rethink Compliance. She is a former advertising writer and strategist, magazine writer/editor, nonprofit communications professional, and cookbook author.

I am excited to bring my industry experience in food to TCCP. I believe my experiences will be of value to the organization. I am most excited about the similarities between my own values and those of TCCP and the cooperative principles.

I have been a member of the local food and agriculture community for my entire career. I can help TCCP continue with its mission and goals. It is an important time in the Twin Cities food and agriculture industry. There is significant change in the access to fresh, local produce, locally and regionally manufactured foods and the distribution and retailing food space. This change is happening faster than at any other time in my 25+ year career in food. Consolidation and new entrants increase the need and potential impact for TCCP to continue to make a difference in the way the Twin Cities and the region access food and work collaboratively to ensure accessibility to natural food choices that meet the evolving needs and preferences of the community. TCCP is a key contributor to increased sustainability and highquality, locally-sourced options. I would be proud and honored to help continue the mission of TCCP and its cooperative business model through a position on the TCCP Board of Directors.

It’s a familiar story: The first thing I did after closing on my neighborhood home nearly two decades ago was join the co-op. That membership said, “This is our neighborhood. We belong here.”

Having stuck with the co-op through a major move and a successful merger, I want more people to feel that same sense of belonging.

My career has been immersed in the worlds of food and communication. As a food writer and the author of Eat More Vegetables and The Minnesota Farmers Market Cookbook, I have reported stories on farms, in commercial kitchens and the aisles of local food stores. Most gratifying, I have given countless cooking demos and presentations across the state, talking to people about familiar and obscure vegetables, local food, and the joys of home cooking.

In my professional career, I lead a team of creative people who make training materials for major companies. These business skills will be just as valuable as my food experience on the TCCP board.

In the next five years, I want to help TCCP focus on being a leading force for food justice, expanding consumer education, broadening its audience and continuing on a path of fiscal sustainability.

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

LISA FITTIPALDI

STEVE SHARE

Lisa earned a BA from Miami University in Ohio, a JD from Case Western Reserve University (Ohio), and an MBA from Wharton, University of Pennsylvania. She has recently retired. Prior to her retirement, Lisa worked in health care, with a focus in product development, product management, and marketing. She also spent 15 years in the packaged goods food industry, working as a general manager with functional expertise in marketing, product development, and finance.

A Minneapolis Southwest High graduate, Steve attended Yale College with a major in History and is currently the Editor of the Minneapolis Labor Review. Steve is a former board member

of Prairie Foods Co-op in Northfield, MN and five-year resident and board member of Park Cooperative Apartments in Minneapolis — a self-managed limited-equity cooperative.

I’ve been a TCCP member for over 20 years.

Having lived in other states, I realize what a treasure our Minnesota co-ops are. So, keeping TCCP strong is of vital importance to me.

TCCP is more than a grocery store. We employ over 400 people. Making sure their jobs are stable and rewarding is critical. We also support local farmers and other Minnesota businesses that help foster organic and sustainable farming practices, keep our environment clean, reduce global warming and provide valuable tax dollars to Minnesota. Our strong presence raises the bar for all Minnesota grocers. And TCCP has a conscience, supporting numerous charities. I feel I’m part of an inclusive community that’s a catalyst for the change we need in the world.

What do I bring to TCCP? I’m a recently retired business executive with experience in the food and healthcare industries. I have the leadership and time to contribute fully to the co-op. I care about TCCP’s future — a lot. I know I can help keep TCCP healthy and strong.

TCCP has played an important role in my life. It’s time for me to give back and ensure TCCP remains a resilient, positive influence in our community.

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As a 20-year member of Linden Hills Co-op and 30-year member of Wedge Co-op, I offer longterm 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 also 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.

HELP US BUILD YOUR COMMUNIT Y CONNEC T PROGR AM We’re excited to partner with local businesses in our community to extend our owner benefits and lift our local economy. Community Connect encourages co-op owners to keep their dollars in our communities through partnerships with local businesses to offer discounts and perks just for our owners.

When you choose local, you strengthen our neighborhoods, empower small business owners and build community.

As we build the program, we’ll prioritize small, local businesses in our neighborhoods, including ones owned by: • women • people of color • LGBTQ+ community members • Wedge and Linden Hills Co-op owners • cooperatives • families Help us build the program!

Share your ideas for partner businesses at tccp.coop or customer service.

We are accepting submissions now through November 22.

Community Connect will officially launch in early 2020.

Wedge Catering is the primary partner for the new party planning service, Hosted.

Hosted is an online planning platform on a mission to support local and reduce party waste. Simply select from the locally-curated assortment of party necessities and they handle the rest. No managing multiple vendors, deliveries or payments. Whether you’re hosting a birthday party for ten or company happy hour for 200, there is no service fee.

HOW IT WORKS: 1. Pick Your Essentials: Select your local party elements in just a few quick clicks.

2. Provide Details: Share your party date, size and location.

3. Let’s Party: Select a delivery window or opt to pick up your party at Hosted Headquarters.

CONNECT WITH HOSTED! www.considerithosted.com hi@considerithosted.com

T A B L E OPEN

Want to connect with a human?

Call Hosted’s concierge line for help in putting together the perfect party: 612-594-5542 17

A F R E S H A PPROACH

to your fall favorites Discover unique and creative ways to use one of the season’s best local vegetables, the winter squash.

ROASTED SQUASH SALAD with Apple Cider Vinaigrette

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Recipes and photos by Casey Colodny

fresh and savory

fragrant flavors

SAVORY OAT-STUFFED ACORN SQUASH THE MINDFUL H A PA Casey is the talented recipe developer, photographer and videographer (and former Wedge Catering staff!) behind the popular food blog, The Mindful Hapa.

We’re thrilled to partner with her to offer delicious plant-focused recipes in this year’s issues of Cultivate. Follow @themindfulhapa on Instagram for more recipe ideas and inspiration.

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ROASTED SQUASH SALAD with Apple Cider Vinaigrette (serves 6–8)

Maple Pecan Roasted Squash: 3 heaping cups of peeled and diced butternut squash (~1/2 butternut squash) ¼ tsp. salt ¼ tsp. ground black pepper 2 Tbsp. maple syrup 3 Tbsp. olive oil ½ cup raw pecan pieces 1. Toss squash, salt, pepper, maple syrup and olive oil.

2. Spread in a single layer on baking sheet and broil for 5–10 min., or until squash begins to brown. Broil time varies depending on the type of oven (gas vs. electric), so keep a close eye on it so it doesn’t burn.

3. Sprinkle pecan pieces over squash and broil until pecan pieces are roasted (3–5 min.).

4. Remove from oven and set aside to cool.

Apple Cider Vinaigrette: 1 tsp. salt ¼ tsp. ground cinnamon 1 pinch ground cayenne pepper (optional) ¼ cup apple cider vinegar 2 Tbsp. dairy-free unflavored milk 1 Tbsp. maple syrup ¼ cup avocado oil (or other neutral oil) Blend all ingredients with a hand blender.

Salad: 2 cups fresh spinach, rinsed, stems removed ½ head endive, rinsed ½ head red romaine lettuce, rinsed 1 cup baby arugula, rinsed 3 cups maple pecan roasted squash (recipe above) 1 honeycrisp apple, sliced thin 3 oz. goat cheese, crumbled 1. Tear spinach, endive, and red romaine into small pieces in large serving bowl.

2. Add arugula, maple pecan roasted squash, and apple slices.

3. Add apple cider vinegar dressing and toss well to combine.

4. Top with crumbled goat cheese before serving.

SAVORY OAT-STUFFED ACORN SQUASH (serves 6)

Roast Squash: 3 whole acorn squash ½ tsp. salt ½ tsp. ground black pepper 2 Tbsp. maple syrup 3 Tbsp. olive oil 1.

2.

3.

4.

5.

Preheat oven to 350°F. Carefully cut each squash in half from stem to point and remove innards.

Sprinkle each cut side with salt and pepper, and brush with maple syrup and olive oil.

Bake, cut side up, on a baking sheet until a knife can be easily inserted into the squash (~35 min.).

Keep warm in oven until assembly.

Savory Oats: 1 cup steel cut oats 1 garlic clove, minced 1¼ cup water ½ tsp. salt 2 Tbsp. olive oil 1.

2.

3.

4.

Bring all ingredients to boil in a non-stick 2 qt. lidded pot (~5–7 min.).

Turn heat to low and continue cooking undisturbed.

After 15 min., turn heat off and allow oats to rest for another 10 min.

After resting, fluff oats with a fork.

Stuffing: 2 Tbsp. olive oil 1 medium onion, diced (~1 cup) 8 oz. mushrooms, sliced ½ tsp. salt 1 garlic clove ¼ tsp. dried thyme Pinch dried rosemary 3 cups fresh spinach, rough chopped 1. Heat olive oil in a large pan. Add onions, garlic, mushrooms, salt, thyme and rosemary.

2. Cook on medium high heat until onions are translucent (~4–5 min.)

3. Stir in cooked savory oats and spinach.

Continue to cook until spinach is wilted.

Assembly: Fill each cooked squash half with stuffing and serve.

Vegan & No-Bake

PUMPKIN CHEESECAKE BARS Crust: 1 cup pitted medjool dates (12–14) 1 cup pecans, roasted ½ cup rolled oats ½ cup unsweetened coconut flakes ½ tsp. cinnamon 1 tsp. vanilla extract Pinch salt Filling #1: 1½ cups raw cashews, soaked overnight or quick-soaked ½ cup coconut cream 1 /3 cup lemon juice (~1–2 lemons) ½ cup maple syrup ¼ cup coconut oil, melted 1 Tbsp. nutritional yeast (available in bulk dept.)

1 tsp. vanilla extract Filling #2: ¾ cup pumpkin puree ¾ tsp. ground cinnamon ½ tsp. ground cloves ¼ tsp. ground ginger

Quick Soak Cashews!

Add raw cashews to small pot and cover completely with water. Bring to boil over high heat, then reduce heat to medium low so cashews can simmer for 30 min. Drain and rinse before using.

1. For crust, add pitted medjool dates to a food processor and blend for 1 minute or until dates form into a ball.

2. Add remaining crust ingredients and process an additional 30 seconds to 1 min., or until no large pieces remain and mixture sticks together easily between your fingers. (If mixture is having difficulty coming together you can add water, 1 Tbsp. at a time to help.) Press into a parchment lined 8"x4" loaf pan.

3. Blend all Filling #1 ingredients in a high-speed blender until smooth and creamy (2–4 minutes on high.).

4. Pour half over prepared crust and move to freezer to harden (~60 minutes.)

5. Add Filling #2 ingredients to the remaining half left in the blender and blend until combined.

6. Remove pan from freezer and pour remaining filling over top.

7. Move pan to freezer to harden (2–3 hours total) completely.

8. Once frozen, remove and cut into slices. Store in an airtight container in the fridge and serve cold.

R

W E’R E T H A N K F U L FOR

A FEAST YOU CAN FEEL GOOD ABOUT Our turkeys are raised on local, family-owned farms. They are free-range, fed all-natural, whole-grain diets and free of antibiotics and hormones.

FRESH & FREE- R ANGE FERNDALE MARKET Cannon Falls, MN (10–24 lb.)

$2.29/lb.

K ADEJAN Glenwood, MN (8–24 lb.)

$2.29/lb.

CERTIFIED ORGANIC FRESH & FROZEN L ARRY SCHULTZ Owatonna, MN (8–24 lb.)

$3.99/lb.

HOW TO ORDER:

Order Monday, Oct. 21 to Thursday, Nov. 21.

Phone: Wedge (612-871-3993) or Linden Hills (612-922-1159) Online: tccp.coop/turkey In Store: Visit the Meat & Seafood counter or Customer Service desk to order.

Allow one pound of turkey per person.

Whole turkeys and pieces will be available in the store throughout the season.

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ENJOY EXCEPTIONAL TURKEYS RAISED

HUMANELY & SIDES MADE MINDFULLY WITH LOCAL & ORGANIC INGREDIENTS.

L E T US L E N D A H A N D W I T H

WEDGE CATERING We make every holiday easier with meal packages or à la carte options available in various sizes.

Local Roasted Turkey

p p Classic sides with the best ingredients — Vegan Mushroom Walnut Loaf

mashed potatoes, brown-sugar glazed sweet potatoes, stuffing with WedgeMade bread, savory gravy and WedgeMade rolls

p

Vegan and gluten-free options to please the whole crowd, also available as individual plates.

p

Housemade pies made-from-scratch with clean, quality ingredients Visit tccp.coop/catering to make your meal.

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YO U R S U P E R-S I M P L E CO O K I N G G U I D E

TO THIS FALL’S

SQUASH & PUMPKINS

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VA R I E T Y

USE

Acorn Squash

baked, stuffed, cubed in hearty salads

Butternut SQUASH

soups, purees

Carnival SQUASH

baked, stuffed, cubed in hearty salads

Delicata SQUASH

sautéed or roasted until caramelized

Pie Pumpkins

pies, custard, baked goods, curries & stews

Spaghetti Squash

cooked, shredded & topped like pasta

Red Kuri SQUASH

Thai curries, soups, pilafs & gratins

Buttercup SQUASH

roasted, curries, soups & stews

Kabocha SQUASH

curries, soups & stews

DECEMBER CHANGE MATTERS PARTNER: NAWAYEE CENTER SCHOOL

SE ASONAL TRADITIONS AT NAWAYEE CENTER SCHOOL

By Joseph Rice, Executive Director of Nawayee Center School

Nawayee is an Ojibwe word that means “the center” and for over 40 years Center School has been a fixture in the Phillips neighborhood, the heart of the Minneapolis Native American community, by providing educational resources for students in grades 7-12 struggling in a traditional academic environment.

The mission of the Nawayee Center School is to provide transformative education, grounded in indigenous lifeways and a love of learning.

Native American cultural values are modeled and integrated throughout the entire curriculum.

During the holidays, our students and staff come together to host feasts for our community and local elders to gather and reflect on giving, gratefulness and family traditions. We use food from our school’s garden and wild rice and maple syrup from our experiential sugar bushing field trips.

The giving of thanks or gratefulness is an essential part of Indigenous lifeways. The earth and all things on her and in the universe are widely understood to be alive and related to one

another in a similar manner to the way that some human nonindigenous families perceive each other nowadays. From this basic understanding it follows that everything we have is a gift from a living relative and that we should be gracious in receiving those gifts. It is further understood that we should follow the examples demonstrated by our relatives and likewise be giving and generous.

In other words, our relationship

THE GIVING OF THANKS OR GR ATEFULNESS IS AN ESSENTIAL PART OF INDIGENOUS LIFEWAYS. to our relatives should be a reciprocal one in which our many gifts are shared as a matter of course regardless of the season or time of day. We should also remember to celebrate the successes and good fortune of all our relatives because our generosity is in no way limited to the physical realm.

Many Indigenous celebrate the winter solstice as the return of the life-giver, the sun and grandfather, and the beginning of the end of winter. This is a reminder that the earth, our grandmother, will

soon be waking up and it is a time to start preparations for greeting her with a grateful heart.

Many indigenous nations and communities hold winter solstice celebrations and ceremonies and among many peoples this period is understood to be an opportunity to address the spiritual and emotional health of the human entity. Winter is observed to be the most difficult time to live and so many Indigenous peoples determine their age according to how many winters one has survived. Giving of gifts and gratefulness are also an essential part of life during winter as we are taught from an early age to be grateful for life’s challenges as well as its blessings and to be generous in supporting one another and appreciating the many ways that all our relatives enrich our lives.

ROUND UP AT THE REGISTER to support Center School during December and purchase B & E’s Trees Maple Syrup to boost your donation. Through our Change Matters Product Partner Program, B & E’s Trees is donating $1 for every syrup sold during December.

Meow Meow Tweet Vegan Deodorant All natural and vegan deodorants that really work! Look for their compostable or recyclable packaging adorned with whimsical illustrations by one of their co-founders.

Lulu Organics Hair Powder An all organic, talc-free hair powder for days of unwash.

Great for styling on-the-go and fresh smelling hair.

Intelligent Nutrients Refining Micro Polish A gentle exfoliator with jojoba micro beads and plant and algae bioactives.

A favorite of Emily’s, Linden Hills Wellness Manager, for daily use. “It really feels like you’re polishing your skin.”

our staff answers: w h a t ’s new in the world of health & body care

Honey Belle Facial Rollers Facial rolling is a popular facial massage technique that promotes healthy, glowing complexion. Try these crystal rollers to rejuvenate your skin care routine.

Jess of Marketing loves these rollers for regular self-care.

“It’s like a mini-spa in your home!”

Rise Relief CBD Morsels CBD infused chocolates for post work-out, stress management or a sweet treat after a meal. Each morsel contains 25mg Active Cannabinoids.

The Matcha Mint flavor is Wedge Wellness Manager CJ’s favorite, followed closely by Golden Milk. “I love them because they use fullspectrum hemp, they’re made with coconut milk/sugar so they’re vegan and paleo friendly, and OMG the FLAVORZ!”

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Free Meeting Space for Co-op Owners!

DID YOU KNOW? As a co-op owner, you get two FREE rentals per month of the community room and/or cooking classroom at the Wedge Table. Non-profit organizations, community groups and cooperatives are also eligible for two FREE room rentals per month.

The Wedge Table is a great place to plan your next gathering with fresh and delicious made-toorder bowls, burritos and sandwiches, fresh-pressed juices, smoothies, coffee, local beer and wine, and a variety of local snacks and beverages.

“The Wedge Table is our favorite meeting space. It’s one of the few spots in town that offers cost-free space for groups like ours. Members visit from all around the Twin Cities metro (and even western Wisconsin), so the store’s proximity to I-94, I-35W and various bus lines comes in handy. Plus, we appreciate the wide variety of snacks and beverages, many of them MN-made!”

“Both the classroom and community rooms at the Wedge Table have fit Improv Parenting’s multivarious needs as an arts non-profit: board meetings (with delicious) catered snacks, improv rehearsals, brainstorming sessions, and professional development meetings. We love the Wedge because of the welcoming, open spaces and the ease of communication and accessibility.”

— CECILIA Minneapolis Book Club co-organizer

— KEREN Founder of Improv Parenting

The Minneapolis Book Club is a community group with a wide variety of members and reading material. Learn more about the Minneapolis Book Club on Meetup.

Improv Parenting provides education and performances to all ages. We believe everyone can learn improv skills to help them be more connected, confident and creative, and we highlight the unique benefits for families.

See full details about our meeting space and reserve online at tccp.coop/wedge-table/#community-room-and-classroom-rental.

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

LINDEN HILLS CO-OP 3815 Sunnyside Ave. Mpls., MN 55410 612 922 1159

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.

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

your friendly neighborhood store

P E RM IT # 2 7 7 3 4

PA ID

your bustling, vibrant urban market

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WEDGE COMMUNITY CO-OP