Cultivate Summer 2019

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

PinKU Japanese Street Food Coming to the Co-op Simple Summer Sides Celebrating 20 Years at Co-op Partners Warehouse SUMMER 2019

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

Artwork by Chris Grenfell from Wedge Lyndale.

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 LAURA GLASS AINSLEY JENSEN Design TRAVIS ANDERSON MICHAEL PAYNIC Photography

At our co-op, supporting local goes beyond working with local farmers and producers to sell product in our stores. It means building meaningful partnerships with unique local food businesses who have incredible food and big ideas. It means increasing access to local foods for other co-ops, restaurants and businesses through Co-op Partners Warehouse. It means lifting up our community and making space for all people in our local food system. Read on to learn about our exciting new partnership with PinKU — a Japanese Street Food restaurant in Northeast Minneapolis. Celebrate with us as we reflect back on twenty years at Co-op Partners Warehouse and join in the fun as we get in the spirit of Twin Cities Pride.

2019 Board of Directors EMILY ANDERSON TOM PIERSON MATTHEW LARSON

JANE SCHOMMER SARITA PARIKH ALEX SLICHTER

EMILY PAUL ME’LEA CONNELLY

NEW & NOW SHAPE THE FUTURE OF YOUR CO - OP

TWIN CITIES CO-OP PARTNERS SEEKING BOARD CANDIDATES The Board of Directors is looking for engaged owners to serve on the Twin Cities Co-op Partners (TCCP) Board. Qualified applicants are co-op members in good standing with a passion for our community, strong leadership skills and a collaborative approach.

We seek board candidates who can engage in respectful debate and dialogue, bringing their unique perspectives and skills to the conversation. The threeyear position requires an average commitment of 10–20 hours per month and offers a stipend of $8,113 per year.

Additional candidate information and application forms are available at the customer service desk, online at tccp.coop/boarddirectors-candidate-application or by emailing election@tccp.coop.

WE LOVE HEARING FROM YOU! As a part of our continuous efforts to improve our co-op, we’re launching an ongoing customer survey program. Customers will be randomly selected to take online surveys through our registers in exchange for a store coupon for $5 off a $25 purchase or more.

‘NATIONAL NIGHT OUT’ PARTY PACKS Bring the co-op to your block party on National Night Out, August 6! Sign up for a FREE co-op party pack with local chips and salsa, a 12-pack of sparkling water, kids’ activities and more!

July 15: Sign-up begins at the customer service desks August 2: Party Pack pick-up begins

CALLING ALL FRIENDLY DOGS AND COMPASSIONATE HUMANS Canine Inspired Change (CIC), invites co-op shoppers and owners (and their dogs) to attend a FREE info session in the parking lot at Linden Hills Co-op on Sunday, June 23 from 9 a.m. – 10 a.m.

Learn about therapy dog work and if it’s right for you. Register for this info session on our website at tccp.coop.

CIC is kicking off a 4-week training class the following weekend. The 4-week class prepares you and your dog to become a registered CIC social/ emotional therapy dog team and volunteer with CIC. The first class of the session will be held at Linden Hills on Saturday, June 29 from 9 a.m. – 10 a.m. The following 3 classes (July 13, 20 and 27) will be held at the CIC office in St Paul. Register on Canine Inspired Change’s website: canineinspiredchange.org/register.

Key dates: •

June 28: Deadline for candidate applications

•

July 15-19: Candidate interviews

•

July 24: Board approves election slate

FREE COMMUNITY YOGA Sundays at 9 a.m. and Wednesdays at 5:30 p.m.

At Wedge Table, FREE, no registration needed Classes are open to all levels and taught by local and well-loved teachers including Elisabeth Pletcher, Tara Cantwell and Brianna Darling.

UPCOMING BOARD MEETINGS Board meetings are held on the dates below, beginning at 5:30 p.m. Owners are welcome to attend. RSVP required by phone at 612 871 3993 x1817. Meetings are held at the Wedge Table.

June 24 • August 12

Pri d e 2019 J OIN US FOR

OUT AND PROUD An engaging panel discussion featuring LGBTQ leaders in our vibrant, local food and beverage industry.

Come celebrate our diverse food and craft beverage community and hear stories from members of the queer community about their work in local and sustainable food. Moderated by Kim Bartmann, owner of several local restaurants like Barbette, Red Stag, Tiny Diner and Book Club.

Hosted by Wedge and Linden Hills Co-op, and Venn Brewing.

THURSDAY, JUNE 27 6PM–8PM VENN BREWING 3550 E 46th St Suite 140 Minneapolis, MN 55406

MODERATED BY Kim Bartmann Bartmann Group She/Her As CEO of Bartmann Group, Kim leads an ecosystem of innovative restaurants and events that use creative energy to feed people and connect communities. She believes that wellprepared food made from ethically sourced, sustainable ingredients, welcoming spaces, and creative events can bring people together, support neighborhoods and catalyze a city.

Lee Wallace Peace Coffee She/Her Lee is the owner and Queen Bean of Peace Coffee, a company on a mission to craft a delicious coffee experience with communities around the globe. Peace Coffee has been proudly roasting, pedaling and brewing outstanding coffee since 1996. In her spare time, Lee enjoys traveling, puttering around her garden and hanging out with her partner and her dog Ruby.

COME

VENN BREWING + WEDGE & LINDEN HILLS CO-OP COLLABORATION

CELEBR ATE

We’ve partnered with our friends at Venn Brewing to celebrate Pride in a unique way!

Together, we’ve created a collaboration beer — Dress Up Your Own Berliner Weisse.

Venn has brewed their take on a traditional Berliner Weisse that we’re pairing with housemade syrups, featuring fresh fruit and herbs that come in every color of the rainbow. We’ll be serving up this beer at the Beer Dabbler at Twin Cities Pride and the Out and Proud event. We pour you the beer, you dress it up however you’d like with one (or all) of the syrups. Prost!

WITH US

8th Annual Beer Dabbler at Twin Cities Pride / Friday, June 21, 5:30 p.m. – 9:30 p.m.

4

Pri d e 2019

Nettie Colón Red Hen Gastrolab She/Her

River Cook Equal Exchange They/Them

Jill Pavlak Urban Growler She/Her

Deb Loch Urban Growler She/Her

Nettie is the founder and head chef of The Red Hen Gastrolab, a personal chef catering service for those who enjoy entertaining at home, indoors or outdoors. Born in New York City and raised in Puerto Rico, Nettie spent her formative years learning traditional cooking methods of the island with her grandmother and friends.

River is a worker-owner at Equal Exchange, a fair-trade, workerowned business that builds long-term trade partnerships that are economically just and environmentally sound. Equal Exchange partners with small farmers around the world to provide fairtrade coffee, teas, chocolate, bananas, avocadoes and other foods.

Jill Pavlak is Co-Head Honcho at Urban Growler. It would be hard to say in a few words what Jill does at the brewery — she’s the voice behind the social media, the customer service guru, the human side of business, the saddle on their horse, the carbonation in their beer and the hair plug in their toupee. She’s here for you.

Deb is the Master Brewer at Urban Growler. She began home brewing in the early 90s and left her corporate job to turn pro. She worked as the Assistant Brewer at Minocqua Brewing Company, completed a Master Brewers Program, and worked at Summit Brewing before coming to Urban Growler.

Urban Growler is the first women-owned microbrewery in Minnesota. Their St. Paul brewery features an inviting taproom, kitchen and beer garden. Urban Growler offers traditional beers and a wide variety of specialty brews with a local twist.

CELEBRATE PRIDE GRILL-OUT Saturday, June 22 at 11 a.m. - 2 p.m.

Wedge Lyndale and Linden Hills Join us for a grill-out on the patio at Linden Hills and in our south parking lot at Wedge Lyndale. $5 meals include a housemade sausage, or Field Roast Frankfurter, beverage and chips. Check out our Pride t-shirts and koozies in-store, featuring designs by our staff.

PRIDE FESTIVAL WITH OPEN ARMS Saturday, June 22 at 10 a.m. – 6 p.m.

We’ll be hanging out with our friends from Open She/ at the Pride Festival in Loring Arms of Minnesota Heusrto pick up your free gender Park. Come find pronoun pin and learn about how Open Arms helps he/terminal community members living with Hi illness.

M

er She/H

THe y/teH/HiM h eM 5

ANNOUNCING

new owner benefits!

You asked, we listened! We’ve improved our owner benefits to give you more reasons to celebrate the co-op community you love. Every time you shop, you help support our thriving, local and organic food system. Starting July 1, all co-op owners will receive:

1% Back on All Purchases The more you support your local community, the more you earn! You’ll receive a gift card with your earnings at the end of our fiscal year in August 2020.

Quarterly 10% OFF Coupons Woo-hoo! Get one 10% off coupon during each of our four NEW Seasonal Owner Celebrations — a month-long celebration of our owners and the changing seasons.

Summer Owner Celebration July 17 – Aug. 13 ¬ Get 10% off one purchase Aug. 7 – 13 Fall Owner Celebration Sept. 25 – Oct. 25 ¬ Get 10% off one purchase Oct. 16 – 22 Winter Owner Celebration Nov. 27 – Dec. 24 ¬ Get 10% off one purchase Dec. 11 – 17 Spring Owner Celebration Feb. 19 – March 17 ¬ Get 10% one purchase Mar. 11 – 17

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These new benefits will replace the $5 monthly discount. Owners are still eligible to receive 10% off case discounts, free community room rentals at the Wedge Table, and patronage refunds if declared by the board.

INTRODUCING

community connect Coming Fall 2019, we’re planning to partner with local businesses to provide discounts and perks just for co-op owners. Stay tuned for opportunities to help us build this program later this summer.

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J O I N U S F O R T H E 2 019 Me et al your loc ! s r e m far

FREE Event!

Fun for le th e w h o ! y il fam

Choose yo u r a d ve n t u r e!

Saturday, July 13 • 10 a.m. – 4 p.m. • FREE! Explore your local farms as they open their doors for a day of fun, learning and discovery brought to you by your local food co-ops. This year, over 25 urban and rural farms are offering exciting activities such as tractor rides, farming demonstrations, berry-picking contests, farm animal feeding, and pick-your-own flower bouquets. Visit the local farms that make your favorite local food. It’s a free, self-guided event, so no need to sign up!

For more information, visit www.coopfarmtour.com.

MAKE A DAY OF IT! ST OP 3

Shepherd’s Way Farm

ST OP 1

Hope Creamery

S T OP 2 Graise Farm

S T OP 4

Ferndale Farm

The Co-op Farm Tour is brought to you by these local food co-ops who believe that supporting our local growers is vital to strengthening our communities and local food system.

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Simple

Summer Sides with 7 ingredients or less!

Potato & broccoli quinoa salad

These three summer sides, featuring in-season produce, are guaranteed to add amazing flavor (and ease) to your picnic. photos by Michael Paynic 8

savory watermelon salad

Tangy Cucumber Salad

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Potato & Broccoli Quinoa Salad 1 pound small red potatoes 1 bunch broccoli, cut into bite-sized pieces 1 cup quinoa, cooked according to package directions Salt and pepper, to taste Pinch red pepper flakes 1 cup mayo 1 Tbsp. garlic powder 3 Tbsp. lemon juice

Tangy Cucumber Salad 1/4 cup apple cider vinegar 2 Tbsp. olive oil 2 tsp. granulated sugar 1 tsp. kosher salt, plus more as needed Freshly ground black pepper 2 pounds cucumbers (about 4 medium) 2 Tbsp. thinly sliced onion Fresh chopped dill Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. Thinly slice the cucumbers crosswise.

Place them in the bowl, add the onion and dill, and toss to combine.

Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld.

Before serving, taste and season with salt and pepper as needed.

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Clean and halve your potatoes, then place them in a large pot of boiling water and cook until tender, about 15 minutes. When cooked, immediately place in a bowl of ice water to stop cooking, then drain and place in a large bowl. Use the same boiling water to quickly blanch the broccoli, but only for 2–3 minutes, then place in ice water to stop the cooking process. Drain and add to the bowl of potatoes.

Savory watermelon Salad 1/4 watermelon, peeled, seeded and chopped 1/4 cup crumbled feta cheese 2 green onions, thinly sliced 1 lime, quartered Arrange watermelon on a serving dish and sprinkle with feta, green onions and black pepper.

Squeeze lime wedges over salad once served.

Cook the quinoa according to package directions, then add it to the bowl with the potatoes and broccoli.

In a separate bowl, mix mayo, garlic powder and lemon juice, then combine with the potatoes, quinoa and broccoli. Add the slivered almonds, sliced radishes, salt, pepper, and red pepper flakes, and toss to combine.

Taste and adjust seasonings as necessary. Serve cold or at room temperature. This will keep well in an airtight container in the fridge for up to 2 days.

LOCAL

ZERO WASTE

FRESH

O U T S TA N D I N G S E R V I C E

party planning

is in session!

We make every occasion easier — from summer parties and showers to company outings and happy hours.

BRUNCH

Quiche, Croissants, Rise Bagel Platters, Local Coffee

PLATTERS

Cheese, Veggies & Dip, Mediterranean, Antipasto

ELEVATED APPS Skewers, Sliders, Bites

DESSERTS

Dessert Bites, Fresh Baked Cookies Mini Bars & Brownie Platter

DRINKS

Beer & Wine, Local Coffee, Kombucha and more. Add bar service and our bartenders will take care of everything!

View our menu and order at tccp.coop/catering

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THE FLAVOR of the GREAT OUTDOORS

photos supplied by Chef Camp

Summer weather brings out the best in Minnesota — crystal-clear lakes, lush green parks, and sunny skies. Every minute outside is precious, so we’re always looking for meal ideas that require minimal time in the kitchen.

This simple recipe from our friends at Chef Camp is perfect for camping or hanging out by the backyard grill. Make the dressing ahead of time and start planning your weekend adventures at some of our favorite nearby parks.

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Adventure Awaits!

Afton State Park

Celebrate summer in Minnesota by getting outside and enjoying the local parks. These campgrounds are within two hours of the Twin Cities, which makes them perfect for a quick weekend away.

Park Highlights: Backpack camping (hike about 1 mile from parking lot) • Fishing • Swimming • Hiking

Hastings, MN (30 miles southeast of Minneapolis)

https://bit.ly/2HKo2d0

30% OFF Sunscreen Sale!

Sunday, July 14

Save on all sunscreens and enter to win a Minnesota State Parks pass!

Interstate State Park Taylors Falls, MN (50 miles northeast of Minneapolis) Park Highlights: Scenic views of the St. Croix River • Fishing • Canoeing • Rock Climbing https://bit.ly/2vOfaPG

We a

The Wedge and Linden Hills Co-op is a proud supporter of Chef Camp 2019. Local and organic ingredients from the co-op will make up the incredible dishes prepared by local master chefs for the campers.

Chef Camp is a weekend adventure for food-loving adults with chef-led classes, camp activities and craft beers and cocktails.

Learn more about Chef Camp at chefcampmn.com.

Try this Chef Camp recipe at your next grill-out or backyard barbecue!

FIRE-GRILLED PANZANELLA SALAD

This traditional bread salad gets intensified by grilling each component before adding it to the mix, then topping with a rich fig dressing.

F OR DR E S SING: 3 dried black mission figs 6 Tbsp. olive oil 3 Tbsp. balsamic vinegar 1 small shallot Salt & pepper to taste F OR S A L A D: 2 red peppers 1 red onion 2 summer squash 1 pint of cherry tomatoes 1 loaf of hearty rustic bread, like our WedgeMade Rustic Italian or Whole Grain Batard 1 bunch fresh basil 6 oz. fresh mozzarella 2 Tbsp. olive oil

1. Make the dressing by combining all the ingredients in a food processor and mixing until figs are pureed.

2. Cut the vegetables into ½ inch chunks and toss them with 2 tablespoons of olive oil in a large bowl.

3. Place the veggies on skewers (if wood, soak in water for 30 minutes prior) and grill until well roasted.

4. Slice the bread and toast it on the grill until golden brown, then cut it into bite size pieces.

5. Add bread and roasted veggies to a large bowl, then add bite-size pieces of mozzarella, fresh basil leaves and dressing and toss to coat.

Father Hennepin State Park

Sakatah Lake State Park

Lebanon Hills Regional Park

Isle, MN (100 miles north of Minneapolis)

Waterville, MN (65 miles south of Minneapolis)

Eagan, MN (20 miles southeast of Minneapolis)

Park Highlights: Sandy beach on Mille Lacs Lake • Fishing (wheelchair accessible piers) • Good hikes for young kids

Park Highlights: Biking • Hiking • Wildlife

Park Highlights: Canoeing • Kayaking • Paddle Boarding • Hiking • Mountain Biking • Swimming

https://bit.ly/2Kf8vWW

https://bit.ly/2JN1mNP

https://bit.ly/S87lyg

Celebrating the 20th Anniversary of

CO-OP PARTNERS WAREHOUSE

Co-op Partners Warehouse (CPW) began in 1999 as a simple idea to source the best quality produce from small and local farms for area co-ops. Twenty years later, CPW remains committed to offering distinctive organic and local products to co-ops, grocery stores, restaurants and cafes.

started as Edward Brown’s idea, a former 1999 5 CPW Wedge produce manager, who was looking for better quality, local and organic wholesale options.

Exchange moved 2006 5 Equal into the warehouse

5 Co-op Partners Warehouse rented space from Buy Rite in a 1920s-era warehouse in St. Paul.

5 CPW worked solely with the Wedge Co-op, Seward Co-op, and Lakewinds Co-op.

and opened their Midwest outpost. Equal Exchange partners with CPW in a variety of ways, from crossdocking to sharing storage space.

PHOTO in Ecua

became a certified 2002 5 CPW organic handler. CPW carries almost entirely organic produce through today.

5 CPW started distributing their first grocery products from Organic Valley.

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employees joined 2003 5 Several the CPW team from the former Roots and Fruits Cooperative.

5 Warehouse Director Tom Rodmyre joined the CPW team.

FROM

20 YEARS OF GROWTH

2

CPW DELIVERY TRUCKS TO

BY THE NUMBERS

8

FROM

FROM DELIVERING TO

1

6 orgANic 49 BANANAS

EQUAL EXCHANGETO EMPLOYEES

STATE TO

7

FROM

3

CUSTOMERS (Wedge Co-op, Seward Co-op & Lakewinds Co-op) TO

480 FROM

15,000

SQUARE FEET OF SPACE TO

51,000

with 2010 5 Inthepartnership IT team, CPW staff developed their own software system for inventory management, lot tracking, and point of sale.

O: Pablo Mera harvests bananas at the farm of Vincente Matute, a member of El Guabo co-operative ador. © Eric ST-PiErrE

created a staffed 2009 5 CPW reception area to more efficiently work with with Will Call customers and visitors.

second shift 2015 5 Awas added. More product and more customers meant that more staff was needed to get the work done.

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The Freshest Menus Restaurants who want the best local produce source through CPW. Dine at any of these delicious local places to enjoy CPW’s fresh, organic produce.

—

Local Connections

• Spoon River Birchwood Café • Common Roots Café • Gorkha Palace

Rick Christianson, CPW’s Produce Buyer, is committed to sourcing the best quality produce from small farms locally and across the U.S. — •

Driftless Organics •

•

From the Beginning

Hoch Orchard

Co-op Partners Warehouse has helped jumpstart many local products, including: —

Harmony Valley Farm •

The Circle of Goods

•

Featherstone Farm

These vendors purchase ingredients from CPW to make their products and then CPW helps distribute their products to local stores.

—

• You Betcha Kimchi Good Life Peanut Butter • Rochdale Farms Butter & Cheese • Nessalla Kombucha •

big year for 2016 5 Asustainability, a

2018

giant compost bin, sensor lights in the coolers and sky lights on the front loading dock were installed.

5 A new staging cooler was installed, allowing staff to store built orders near the loading dock to increase efficiency and work flow.

5 Refreshed brand, website and sales materials.

offices (with windows!) were 2017 5 New built for administrative offices and reception desk.

Thank you to CPW employees Rick Christianson (Purchasing Manager/ Produce Buyer), Ephraim Aelony (Shipping & Receiving Supervisor) and Patricia Good (Bookkeeper), who have been with CPW since the beginning!

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• Local Crate You Betcha Kimchi • Gray Duck Chai • Valley’s Own Gluten-free Bakehouse • Angelica’s Garden • Fierce Ferments •

Staff profile

By Leigh McCarren, Ownership & Outreach Specialist

You’ve been with CPW since the beginning. What brought you to the warehouse during those early days?

Before CPW started, Edward Brown and Dean Schladweiler of the Wedge’s produce department were buying large quantities of produce directly from suppliers and storing them at various warehouses around the metro area. One of the warehouses was Roots and Fruits Cooperative, where I was working at the time. Edward and one of my coworkers, Rick Christianson, had been talking about turning what the Wedge was doing into a wholesale distributor that would specialize in helping smaller and local producers get their products to market more efficiently.

When the opportunity arose for the Wedge to lease a small space at the Buy Rite warehouse, Edward began hiring people for what became Co-op Partners Warehouse. I was interested in getting involved, so I called Rick at home on a Sunday afternoon and asked if he thought there was a position available for me.

Later that day, Edward stopped by my house to talk about his plans for the business and interview me. I have been here since then.

How has your role at CPW changed as the business has grown?

When I started, we had just six employees (three in the office, two in the warehouse

MEET EPHRAIM CPW SHIPPING & RECEIVING SUPERVISOR

photo by Travis Anderson

and one driver). I worked in the warehouse. I managed quality control and the shipping of the outgoing orders, but also helped out in receiving if needed. As we grew and more people were brought on, I spent more time doing quality control. Now I am the Shipping and Receiving Supervisor and the manager-onduty on the weekends.

What are your favorite things about working at CPW today?

I enjoy the people I work with the most. We have worked very hard over the years to create an environment where people from all walks of life feel valued and respected, because of that we have a pretty low turnover rate. I have known many of my co-workers for close to 20 years, in some cases 30 years.

Most of the people working here are interested in good food. Working with people who believe in what they are doing is pretty awesome.

Many vendors and customers have become my friends over the years. We have vendors and customers from all over the world with different religious, cultural, culinary, and political ideas. I enjoy catching up with them and chatting about things going on in the industry.

What is your favorite memory from your time at CPW? One of our delivery drivers, Rick Norton, gifted me a black lab puppy as a Secret Santa gift one year. I named him Micah. He loves carrots and the inside of broccoli stems.

What are some of your favorite foods that are carried at CPW? I really like Angelica’s Garden Vietnamese-style kraut and Hoyo Sambusas. I also love Featherstone cherry tomatoes, Cala Farm broccoli, and Keewaydin cucumbers when they’re in season.

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INTRODUCING

GRAB & GO PINKU COMING TO THE CO - OP JOHN SUGIMURA IS THE EXECUTIVE CHEF AT PINKU JAPANESE IN NORTHEAST MINNEAPOLIS. STARTING THIS SUMMER, WE’RE EXCITED TO PARTNER WITH PINKU TO OFFER FRESH SUSHI AND JAPANESE STREET FOOD AT THE CO - OP EVERY DAY. WE SAT DOWN WITH JOHN TO LEARN THE STORY BEHIND PINKU.

Seared Salmon Futomaki 18

W H AT WA S YOU R I N S P I R AT I O N FO R S TA R T I N G P I N KU? I am a second-generation, Japanese-American (Hapa), and professionally trained sushi chef.

My life-long love of Japanese cuisine and sushi blossomed during the time spent in Kyoto, Japan. I became a skilled chef to celebrate and guard the values of traditional Japanese cuisine.

I am inspired by stories of my grandmother’s restaurant in the 1930’s and wanted to build a restaurant that honored my family’s tradition.

In 2014, I teamed up with my business partner, Xiaoteng (X) Huang, and developed the vision for PinKU: an original chef-inspired fine-casual restaurant for Japanese street food using the finest fish and ethnic ingredients for a cultural, entertaining and educational experience.

We aim to create the ultimate expression of flavors, colors, and cooking methods, coming together in an authentic experience that is one-of-a-kind.

P I N KU I S K N OW N FO R I T S I N C R E D I B LY F R E S H FO O DS , A R T F U LLY PR E PA R E D I N A N O PE N K I TC H E N . H OW D O YOU PL A N TO B R I N G T H OS E F R E S H F L AVO R S A N D JA PA N E S E T R A D I T I O N S TO T H E C O - O P ?

We worked closely with the co-op’s culinary team to build a carefully curated menu for co-op

Spicy Ahi Tuna Onigiri

Spicy Crispy Shrimp Inari photos by Travis Anderson

shoppers. Each menu item will be perfectly prepared with the finest fish and ethnic ingredients in the traditional Japanese way, just like it is in our restaurant. We only know how to prepare food in one way…the correct way… every time.

W H Y D I D YOU C H O OS E TO PA R T N E R W I T H T H E W E D G E A N D LI N D E N H I LL S C O - O P TO O F F E R P I N KU I N OU R S TO R E S? Partnering with the Wedge and Linden Hills Co-op was an obvious choice. We both serve like-minded communities who care about each other. Together, we can further our social contracts and contribute to the world.

MENU

Spicy Ahi Tuna Futomaki Sushi roll wrapped in seaweed and seasoned rice, filled with spicy tuna, leaf lettuce, avocado, pickled burdock root, and avocado Seared Salmon Futomaki Sushi roll wrapped in seaweed and seasoned rice, filled with salmon, leaf lettuce, avocado, pickled burdock root, and avocado Spicy Ahi Tuna Onigiri Seasoned rice triangle filled with spicy tuna and topped with chili pepper and sesame seeds Salmon Onigiri Seasoned rice triangle filled with salmon and topped with chopped seaweed and sesame seeds

RECENT PRESS & PR AISE + Check out PinKU’s spotlight in Bon Appetit’s “Where to Eat in the Twin Cities, And Taste the World” feature in the summer issue. + Look for PinKU’s second location in the MSP airport this summer. + Voted one of the best sushi locations by various local publications and media like WCCO/CBS and CityPages.

Available at the co-op starting July 8 Crab Onigiri Seasoned rice triangle filled with crab meat and topped with powdered seaweed, sesame seeds, and pickled ginger Natto Inari Fried tofu pocket filled with seasoned rice, natto (fermented soybeans), and green onions Spicy Crispy Shrimp Inari Fried tofu pocket filled with seasoned rice, crispy shrimp, spicy mayonnaise and green onions

ME AT A LT E R N

A PL ANTBASED GUIDE TO SUMMER It’s never been easier or more enjoyable to increase your plant intake with the delicious meat and dairy alternatives available at the co-op.

Show up to your next summer get-together with these plant-based products that are sure to satisfy.

A T IV E S

Field Roast Deli Slices – Vegan deli

Beyond Meat Burger – A plant-based

slices for quick and easy plant-based sandwiches.

burger with 20 grams of plant protein, made without soy or gluten.

D A IR Y A L T E R

N A T IV E S

Miyoko’s Butter – A delicious vegan

So Delicious Oatmilk Frozen Desserts

butter, perfect for summer corn.

Oatmilk-based, gluten-free, non-dairy ice cream.

SN AC KS

Lesser Evil Paleo Puffs – Guiltfree crispy puffs without the dairy.

From The Ground Up Cauliflower Bitchin’ Sauce Crackers – Gluten-free, cauliflower- Almond-based

Miyoko’s Cheese

based crackers.

Savory vegan cheese and dips.

sauce that’s great as a dip or marinade.

S ta f f

“My pick is the eat Housemade Triple Thr s Brownie: Three kind e of chocolate?? In on al!” brownie?? What a de

to You're going !

LOVE THIS Check out our summer staff picks! Our staff are always the first to know about the new delicious products that land on our shelves. They’ve tried and tested our products and discovered their favorites. Keep an eye out for our new shelf signs that spotlight our staff’s favorite products.

Customer Service lls Hi n de in L , E SI L E

JOSH, Wedge Table

Staff

“My pick is Califia Fa rms Almond Milks: I gene rally consume regular dair y products, but ever sin ce trying Califia Farms Almond Milks, I rare ly drink/use regular milk for anything. Simply delic ious!

All. Of. Them.”

LOCAL PRODUCE IS YET ANOTHER REASON TO LOVE SUMMER IN MINNESOTA . WE CAN’T WAIT FOR THESE FRESH ARRIVAL S FROM OUR FAVORITE LOCAL FARMERS. USE THIS GUIDE TO PL AN YOUR SHOPPINGS AND GET READY FOR A DELICIOUS LOCAL SUMMER.

BROCCOLI This tasty veggie arrives late june through the fall.

K ALE Our farmers are delivering fresh grown kale to stores from late June to the fall.

MELONS Delicious, juicy melons are harvested mid-July through Labor Day.

SWEET CORN This summer fave pops up at the end of July through the end of August.

HEIRLOOM TOMATOES August means these tomatoes are on our shelves!

CHERRIES Sweet local cherries are here in August.

Tip! Washington state cherries should be here around the 4th of July!

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Family Fridays are FREE monthly events hosted in partnership with our community groups and neighborhood businesses. Activities are tailored to ages 6 and younger, but all ages are welcome. And this summer, we’re bringing Family Fridays to Linden Hills Co-op too!

FAMILY FRIDAYS at the WEDGE TABLE Third Friday of every month 10 a.m. – 12 p.m.

2412 Nicollet Ave. Mpls., MN

FAMILY FRIDAYS at LINDEN HILLS CO-OP Friday, July 12 and Friday, August 9 10 a.m. – 12 p.m.

3815 Sunnyside Ave. Mpls., MN

Join us for fun activities, crafts and games with: S.T.E.P.S – unique movement experiences to encourage children to move, explore and create Hopewell Music Cooperative North – music, instruments, silly songs and dance Canine Inspired Change – fun with therapy dogs and agility courses Open Arms of Minnesota – fun crafts to bring smiles to people living with terminal illness and their families Wild Rumpus Books – story time with the well-loved Linden Hills bookstore And more!

View the full Family Friday schedule at tccp.coop/events

Summer Reading with Wild Rumpus Books. Co-op kiddos, join us for a reading adventure with Wild Rumpus Books!

1. Pick up a book list

and reading log at the Co-op Explorers cart starting July 1.

2. Register on our

website at tccp.coop/ summer-readingprogram-2019. It’s FREE!

3. Bring your reading

log to Wild Rumpus to receive 20% off books on the list.

4. Read and record your

minutes. It doesn’t need to be a book on the list to count.

5. Turn in your reading

log at the customer service desk during July for a FREE Co-op Kiddo t-shirt.

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

your friendly neighborhood store 3815 Sunnyside Ave. Mpls., MN 55410 612 922 1159 tccp.coop

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

LINDEN HILLS CO-OP

P E RM IT # 2 7 7 3 4

PA ID

your bustling, vibrant urban market

TW IN CITIE S , M N

P RS RT S TD

U. S . P O S TAG E

WEDGE COMMUNITY CO-OP