Cultivate Winter 2018-19

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

Behind the Scenes of our Bakehouse Apps Made Easy with Co-op Cheats Introducing our 2019 Change Matters Partners

WINTER 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 the Wedge’s Prepared Foods Manager Aaron Nytroe.

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 LAURA GLASS AINSLEY JENSEN Design TRAVIS ANDERSON MICHAEL PAYNIC BECCA DILLEY Photography

Buy this art at the Annual Staff Art Sale Dec. 14–16 at the Wedge and Linden Hills Co-op!

Our bakers and chefs work around the clock creating delicious artisan breads, decadent treats, and tasty meals for our co-op owners and community. In this issue of Cultivate, you’ll learn what happens behind the scenes during a night in our bakery. Discover our best appetizer ideas, featuring shortcut ingredients fresh from our kitchen, for all your winter entertaining needs, from holiday parties to lazy Sundays at home. The falling snow invites us to celebrate, reflect on the past year and set intentions for the new one. So snuggle in, get cozy and be inspired by this issue of Cultivate.

2019 Board of Directors EMILY ANDERSON TOM PIERSON MATTHEW LARSON

JANE SCHOMMER SARITA PARIKH ALEX SLICHTER

EMILY PAUL ME’LEA CONNELLY

NEW & NOW ANNUAL MEETING UPDATE & ELECTION RESULTS We had a successful Annual Meeting on Oct. 23 with nearly 300 owners in attendance. We celebrated a great first year as a consolidated business with a Local Fest filled with delicious samples from 23 local vendors.

Read more about our first year as Twin Cities Co-op Partners on the following page.

Owners cast 690 votes to elect fellow owners for the four open seats on the board of directors.

The three board members with the highest votes will serve three-year terms and the fourth will serve a two-year term. The elected board members are: Me’lea Connelly (447) Sarita Parikh (446) Jane Schommer (344) Emily Paul (328)

THANK YOU TO TAK TANG Tak Tang, the IT Director at TCCP, retired this fall after 30 years with the Wedge Community Co-op. Tak is a brilliant visionary and true pioneer in co-op technology and innovation. He developed the Wedge’s internal pointof-sale system and served as a valuable resource for all IT needs across the organization.

Thank you to Tak for his many years of dedicated service to the co-op community!

CO-OP OWNERS, LET YOUR VOICE BE HEARD! We’re putting together conversation groups to discuss owner benefits and the value of ownership at the Wedge and Linden Hills Co-op. If you’re interested in being involved, email Leigh, Ownership and Outreach Coordinator, at leigh.mccarren@tccp.coop.

More details coming soon!

ARTS & EATS PACK

DONATE BLOOD & WIN A TRIP!

We’re excited to be partnering with the Children’s Theatre Company on a special family deal! Get 20% off tickets for your family to see The Grinch Who Stole Christmas and enjoy free kids’ meals for ages 13 and under at the Wedge Table!

Use the promo code “WEDGE” when purchasing Children’s Theatre tickets online, at the box office or by phone. This deal lasts until Jan. 6.

Memorial Blood Centers is returning to the Wedge to host a blood drive on Tuesday, Dec. 18 from 3:30 to 7 p.m.

Everyone who donates blood will be entered to win one of four trips to Key West, New Orleans, San Diego or Lake Tahoe! Learn more at mbc.org/ travel. You can sign up to be a donor in advance at mbc.org/ searchdrives, with sponsor code “4628.” All donors will receive a $5 off $25 co-op coupon.

OUR EXPANDED PARTNERSHIP WITH RUSTICA BAKERY We’re thrilled to be partnering with Rustica to provide fresh, artisan breads and pastries to all three of our stores every day. Rustica uses Old World techniques and the finest locally sourced ingredients to create their award-winning baked goods. Look for the fruit & nut loaf, miche loaf, olive loaf, apple turnover, apricot soleil, cinnamon bun and kouign amann in our stores today.

Linden Hills Co-op continues to carry Rustica’s bittersweet chocolate, chocolate chip, ginger and pecan shortbread cookies, too.

UPCOMING BOARD MEETINGS 2019 board meetings will be held on the following dates at the Wedge Table: Jan. 7 Feb. 19 Owners are welcome to attend.

RSVP required by phone at 612-871-3993 x1817.

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A Twin Cities Co-op Partners

Change Matters raised nearly $200,000 for 17 community groups

Year in Review

Brand new website

$240,000 in to local

NEW at the Wedge ­— 4 flavors of self-serve Feral kombucha on tap

55 new CPW

—

We just wrapped up 18 months as a consolidated co-op.

Here’s a look back at the highlights.

New partnership with Local Crate

Refreshed spaces at the Wedge

Lower prices on nearly 2,000 items New meal solutions from our kitchen

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Fresh Rustica baked goods in all stores every day!

Co-op exclusive in partnership

food distributed food shelves

New deli salads and heat and serve meal options for other co-ops and retailers

customers

Introduced 3,144 new items Refreshed spaces at Linden Hills

First retailer to carry Rise Bagel 1,673 new owners joined the co-op

Our Co-op Affordability Project (CAP) provided $225,371 in discounts

386 owners joined CAP to save 10% every day!

Owner Update

Cultivate coffee with Peace Coffee

Record sales in our catering business this October!

Our owners received $850,000 in owner discounts this fiscal year.

That’s $100,000 more than fiscal year 2017 and $200,000 more than fiscal year 2015. With the power of improved scale, we were also able to lower prices and provide regular sales through our weekly Fresh Flyer and Flash Deals.

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Staff profileS

By Leigh McCarren, Ownership & Outreach Coordinator

MEET JONI CO-OP PARTNERS WAREHOUSE ADMINISTR ATIVE ASSISTANT & SALES

photo by Travis Anderson

What do you do at Co-op Partners Warehouse (CPW), and how long have you worked there?

and orders are now a thing of the past. We recently built new offices at the warehouse, and I really enjoy working in the new, well-lit space.

My role as an administrative assistant and salesperson has me wearing a variety of hats What do you love most about your job? here at the warehouse. I am in charge of buying some of the products that we carry, such as Local The most satisfying part of my job is knowing that I Crate and Valley’s Own bakery items. I check in am working for a sustainable, cooperative company the receiving paperwork as products come into that is helping to distribute local, healthy foods the warehouse and process them across the Midwest. in our computer system. I also am “THE MOST in charge of updating a few of our What are some of your favorite SATISF YING PART OF outside customers’ sales systems products that come through CPW? MY JOB IS KNOWING to help them buy our products.

A few that come to mind are Punk THAT I AM WORKING Lastly, I process paperwork for Rawk nut cheeses and Wisco Pop’s Equal Exchange and Angelica’s FOR A SUSTAINABLE, sparkling waters. But I can’t leave out Garden, two of our many crossCOOPER ATIVE the wonderful organic produce items dock customers. we carry like avocados, kale and, now COMPANY...” that citrus season is upon us, satsumas.

I have worked at CPW for 10 years.

Believe me, I could keep going, but this I had been a Wedge Co-op shopper for quite a article would get a bit lengthy! few years already when I heard about an opening in the warehouse office. I had just had my first son How do you spend your time outside of work? and was in desperate need of a career change, and I spend most of my time away from work with my CPW was the perfect fit. two wonderful kids and large fluffy dog. We enjoy biking, bonfires, board games, exploring the city In your time at CPW, how have things changed? and getting together with good friends.

CPW has evolved dramatically, in large part due to our fabulous IT staff. Handwritten routing boards 6

MEET PETER WEDGE MEAT & SEAFOOD DEPARTMENT

What led you to working in the Meat & Seafood department at the Wedge?

I had a roommate working in the Deli at the time who told me the Meat department was hiring. I applied because I really liked to cook! And the Wedge has amazing food! Somehow, I knew that working at a place like the Wedge, I could continue to get better in the kitchen and that I could get closer to fulfilling a later-in-life dream of writing a cookbook.

Tell us more about that cookbook dream.

I was lucky enough to travel to Asia and the Middle East with my family at the young age of 10 and again at 16. I like to think that those trips and the foods we ate have inspired me to be a better cook, so that I can help inspire others. I’ve learned that food tastes better with good company and is meant to be shared in a social setting. My goal is to teach people to cook meals that are shared with loved ones and fun to create. Getting friends and family together over some chow is a great way to stay connected. For me, cooking is a hobby, my therapy and a love-language!

When I figured out I had a knack for rattling the pots and pans, I began writing down some recipes of things I liked and wanted to make again. But more than that, how I could make it better the next time. Most were unorganized, hand-written recipes with things crossed out and notes scribbled all over the place. Now that I have a clearer vision, I want to create three separate cookbooks: 1) Secret family favorite recipes — just for my family; 2) An international cookbook inspired by my family’s trips

photo by Travis Anderson

abroad to Asia and the Middle East; and 3) the “Get-Together” cookbook, which will include meals that are fun as a group and true to a Minnesotastyle potluck, inspiring people to enjoy conversation (with a glass of wine or beer), fellowship and sharing great food.

Do you have any money-saving tips in the Meat department?

We all love to save a buck here and there when we can. I watch the sales and fill my deep freezer. Fresh Cut Fridays (last Friday of the month) are great days to stock up on your proteins to throw in the freezer with 10% off of everything in the Meat and Seafood department, including sale items. In my time here, I’ve learned that there are lots of ways to save even more money. For example, buy whole chickens. Brine them (or any other poultry parts) for a day before roasting them for added tenderness, juiciness and flavor. Look for the Basics (marked with blue signs at the Wedge, orange at Linden Hills) in the meat and seafood display case. With a few tips and some skill, you can turn modest cut of meat into a flavorful, tender and juicy eating experience.

Now get out there and go cook for someone! Find me at the Wedge Meat counter for recipes, ideas and inspiration.

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Apps Made Easy with Co-op Cheats

It’s officially entertaining season and everyone loves appetizers. Find a new favorite with these shortcuts that make delicious appetizers effortless. Whatever the occasion, we've got you covered.

Buffalo Chicken Dip Recipe by Angela Ritchie, Wedge Table Manager

2 cups Wedge + Linden Hills Signature Rotisserie Chicken 1/4 cup Cry Baby Craig’s Hot Sauce 1/4 cup melted butter 1/2 Tbsp. distilled white vinegar 1 tsp. Worcestershire sauce 8 oz. cream cheese, cubed 2 tsp. garlic powder 11/2 cups cheddar cheese, shredded photo

s by Michael Paynic

First, whisk together hot sauce, melted butter, vinegar, Worcestershire sauce, and garlic power in a small bowl until combined to make a buffalo sauce and set aside. In a crock pot, add together shredded rotisserie chicken, cubed cream cheese, and cheddar cheese. Top with buffalo sauce and mix thoroughly. Cook on low for 1 to 2 hours until melted and bubbly.

Serve with sourdough bread from our bakehouse, local Whole Grain Milling chips or your favorite fresh veggies.

Olives in a Blanket Recipe inspired by Nick Nelson, Product Development Chef (Recipe makes 12)

1/2 cup multicolored olives, minced into a chunky paste 1 tsp. fresh sage, diced 1 tsp. fresh rosemary, diced 1 /3 cup feta cheese 1 Tbsp. lemon juice Citrus zest (optional) 1 egg 1 sheet of Wedge + Linden Hills housemade pastry dough Preheat oven to 375˚F. Roll out thawed pastry dough and cut into small 2-inch circles. Lay them on a parchment paper-lined baking sheet. Combine all other ingredients in a bowl and place a teaspoon of the filling on each 2-inch round. *Egg wash edges of pastry. Bake for 25 minutes. The puff pastry will be golden and resist a poke with your finger. *How to make an egg wash: Whisk 1 egg with a splash of cold water until evenly mixed and pale yellow. Use a pastry brush to paint the edges of the pastry dough for a golden finish.

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Baked Brie with Blackberries Recipe by Angela Ritchie, Wedge Table Manager

1 sheet of Wedge + Linden Hills housemade pastry dough 1/2 cup blackberry jam or preserves 1 tsp. fresh rosemary 1 8 oz. wheel of brie cheese Thaw frozen pastry dough. Preheat oven to 425˚F. Line a small baking sheet with a layer of parchment paper. Lay one sheet of pastry dough flat on a clean surface and place your brie wheel in the center of the pastry sheet. Top the cheese evenly with blackberry jam and finely chopped rosemary. Fold pastry up around sides and top of cheese wheel to cover. Bake for 20 to 25 minutes until golden brown. Let cool to room temperature before transferring to a serving platter and serving. Add a few fresh sprigs of rosemary or blackberries to garnish. Serve and enjoy!

Pesto Pull-Apart Bread Recipe by Angela Ritchie, Wedge Table Manager

2 balls of Wedge + Linden Hills housemade pizza dough 4 oz. container Wedge + Linden Hills housemade pesto (vegan or traditional) 1 cup Parmesan or asiago cheese 1/2 cup white cheddar Fresh basil to garnish Preheat oven to 350˚F. Cut dough balls into 8 equal pieces for a total of 16 pieces.

In a medium-sized bowl, coat dough pieces with pesto and parmesan cheese. Transfer coated dough to 9" round cake pan or casserole dish. Cover and let rise 20–30 minutes. Once the dough has doubled in size, cover with cheddar cheese and bake at 350˚F for 25 to 30 minutes.

Finish with some chopped basil and enjoy.

PAR T Y TIP ! Serve with

housemade marinara as a dipping sauce!

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Come A S YOU A R E .

Give A S YOU C A N .

PROVISION COMMUNITY RESTAURANT IS THE FIRST OF ITS KIND, a full-service, community café, coming to the Twin Cities in spring 2019. Through partnerships with local food businesses like the Wedge and Linden Hills Co-op, Provision plans to rescue thousands of pounds of food that would be destined to become waste, and encourage community members to join together in nutritious, familystyle meals.

The vision for Provision Community Restaurant was inspired by founder Anna Wienke’s work in hospitality, her service to the homeless, and a belief that no one in our community deserves to be hungry or alone.

Grounded in similar “pay-as-youcan” community cafés in the One World Everybody Eats network, to which it belongs, Provision was built and developed through the hard work and dedication of its founding board of directors and committee members, and the financial support and encouragement of hundreds of Twin Cities community members.

DONATIONS NEEDED Provision Community Restaurant is hosting a dish drive in our stores in January. Meet the visionaries of Provision during in-store tablings and bring your extra dishes to the customer service desk all month long.

Provision needs: Soup and salad bowls • Large bowls and platters for serving • Kitchen knives for cooking prep • Serving utensils • Canning jars of all sizes (with or without lids).

•

Drop your donations off at the Customer Service desk at the Wedge or Linden Hills Co-op during January.

Provision is also in need of dining tables and chairs.

If you have furniture you’d like to donate, email Anna at annawienke@ provisioncommunity.org.

200,000

THAN K YO U

S

C Our Change Matters program makes it easy for shoppers to round up their purchases for Since consolidation, amazing nonprofits in we’ve raised nearly our community. We’re $ excited to announce for our our 2019 Change Change Matters Matters partners. partners!

NG

E

BIG IMPACT

AT

M

SMALL CHANGE WITH A

HA

TER

2019 CALENDAR JANUARY: Upstream Arts

—

FEBRUARY: TC Food Justice

providing shared creative experiences for people with disabilities

reducing food waste and hunger through food redistribution

MARCH: MN FoodShare

APRIL: The Aliveness Project

statewide campaign to stock food shelves

providing community for people living with HIV

MAY: Tubman

JUNE: Canine Inspired Change

from Pajama Pride, the September 2018 Change Matters group

shelter, services and resources from victims of abuse or trauma

“As the September recipient of the Change Matters program, Pajama Pride wishes to extend a sincere ‘Thank You’ to the Wedge and Linden Hills Co-op owners, shoppers and staff. Your hard work promoting our group, as well as the generosity of those who chose to ‘round-up’ provided us with $13,042.80! This is equivalent to almost an entire year of fundraising for our small, community-based organization.

Your Change Matters donations will provide new pajamas and toiletries for 175 people who enter the Black Dog Hill domestic violence shelter next year.

Your generosity will make a direct impact on these families as they seek refuge and begin their new lives. From the bottom of our hearts, we thank you!”

JULY: Hopewell Music Cooperative

AUGUST: Midwest Food Connection

SEPTEMBER: Friends of the Mississippi River

OCTOBER: My Very Own Bed

music instruction for North Minneapolis students

protecting, restoring and enhancing the watershed in the Twin Cities region

NOVEMBER: Open Arms

healthy meals for people with terminal illness and their families

helping vulnerable youth through meaningful connections with dogs

classroom education about food, cooking and gardening

new beds for kids who have experienced homelessness

DECEMBER: Center School

alternative high school for American Indian youth

behind the scenes of our bakehouse

Every night, a staff of six bakers (five bread, one pastry) makes hundreds of loaves of bread, buns, breakfast pastries and baked goods. Some breads are made from start to finish in one night, while others take up to three days to complete.

 At 7 p.m. when the bakers arrive, some members of the team start shaping

dough that fermented during the day, while others begin mixing new dough for buns and sandwich breads.

 At 10 p.m. the bakers roll out baguettes into their final shape before letting

them proof before baking. Making baguettes is a three day process. On day one, bakers make a “poolish” out of flour, water and instant yeast and leave it to ferment overnight. The next day, the dough is mixed and left to ferment for another day. On day three, dough is portioned, shaped and laid in a floured couche (a linen cloth made for proofing bread) for its final rising process until being baked later that night.

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 Throughout the night, the bakers work in teams around the bench to do various tasks, like weighing and portioning dough into loaf pans and shaping dough for various loaves. All baking must be done by 3 a.m., so there is enough time to slice, package and assemble orders. When time gets tight, Tim (the bakery manager) says “We just work faster.”

 Around 11 p.m., bakers load up large racks with pan loaves for the oven. These loaves

will become sandwich breads. Sandwich bread is made from start to finish in one shift.

Tonight, there was a particularly large order for sandwich bread, with 90 loaves of sourdough going out to stores.

 By 5 a.m., the kitchen is clean, and everything is sliced, packaged and ready for delivery. Fresh bread is delivered before stores open every day.

photos by Travis Anderson

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a happy & healthy 2019 our refreshed juice bar

By Angela Ritchie, Wedge Table Manager

We’ve rejuvenated our juice and smoothie selection just in time for the new year, bringing you the latest trends and tastes that make healthy choices even more

AVO C A D O RESTORE

ESPRESSO ENERGY

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TUMERIC TONIC

photos by Becca Dilley

GRAPEFRUIT REFRESH

new supplements & adaptogens

delicious. See what’s new at the Wedge Table and Lyndale juice bars.

Add any combination of these items to your favorite drinks: ASH WAGA NDA berry • may help in mood elevation and stress reduction CBD hemp derived cannabanoid • may help reduce anxiety and increase calm M ACA South American root • may help increase strength and endurance CHI A seed • nutrient dense • fiber, omega-3 fatty acids and antioxidants M ATCH A green tea powder • may help boost and sustain energy BLUE M AGIK blue green algae derivative • antioxidant • may reduce inflammation COLL AGEN collagen-based protein • may improve gut health, bones and joints, and sleep TRY OUR NEW SMOOTHIES & JUICES AT SELF-CARE SUNDAY!

power up with plants

By Jesse Haas, CNS, LN

Plant Proteins are sneaking their way into all kinds of unique products. Jesse Haas, certified nutritionist and founder of Wellness Minneapolis, talks about the benefits of plant proteins and rounding out a healthy diet.

Plant proteins come from beans, nuts, seeds, and to a lesser extent, whole grains. Plant proteins are higher in fiber and lower in fat than animal protein. They’re antioxidant powerhouses, especially dark-colored options, like kidney beans or black quinoa. That said, all foods bring something different to an eater, which is why variety is important to a healthy diet.

HOW DO PL A N T PROTEINS IMPROV E M Y HE A LTH?

In addition to providing protein, plant foods are excellent sources of fiber, which keeps our digestion running smoothly. Nuts and seeds are also rich in unsaturated fats that bring mealtime satisfaction to the table, while promoting heart health. Choosing plant proteins also has a positive impact on the environment.

HOW DO I A DD PL A N T PROTEINS TO M Y DIET? 4 4 4 4

Swap wheat or rice pasta for black bean, edamame or other bean pasta.

Dip raw or roasted veggies in hummus, black bean or other bean dip.

Make a meatless meal at least once a week using some of these great co-op products to the right.

For protein on-the-go, shake up a plant protein powder with almond milk.

JOI N US F OR

SELF- CA RE S U N DAY SUNDAY, JANUARY 13 Open house from 11 a.m. to 2 p.m.

FREE at the Wedge Table

Smiling Hara Hempeh This soy-free tempeh features peanuts and hemp seeds as its base for a hearty texture and savory flavor.

Explore Cuisine Pastas A healthier alternative to regular pasta, naturally adding protein and fiber to your favorite Italian and Asian dishes.

Rebbl Protein Drink Plant protein on the go!

This is a great pre- or post-workout drink without animal products.

Garden of Life Sport Organic Plant-Based Protein Add a boost to your smoothies with protein from peas, beans, lentils and cranberry seeds.

Beyond Meat Beefy Crumbles Soy-free, gluten-free, protein-packed perfection!

These crumbles are excellent for tacos, pasta, and soups.

Treat yourself to more details on page 19.

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the

s o u r c e of winter citrus

By Rick Christianson, Co-op Partners Warehouse Produce Buyer photo by Michael Paynic

Citrus is h er e!

Enjoy the sweet, tart and tangy varieties of citrus that come from our farm partners in California and Texas. Rick Christanson, our produce buyer at Co-op Partners Warehouse (CPW), builds strong relationships with small, organic citrus growers across the country that align with our co-op values and grow the most delicious fruit.

Sespe Creek Organics

Tangerine Man

- CALIFORNIA -

Jim Churchill is known in the organic world as the “Tangerine Man.” His specialty crops are truly amazing. Kishu mandarines and pixie tangerines are the primary crops we see from Jim. Located just 10 miles west of Ojai, Jim’s continued efforts to improve his soil, on land that his family has farmed for over 45 years, has produced amazing quality fruit we really look forward to every year.

Located in the Santa Clara River Valley, John Wise of Sepse Creek Organics has been one of CPW’s citrus mainstays for decades. He grows lemons, valencia oranges and navel oranges. Aside from Sespe’s excellent horticultural practices, these folks are really great to work with, and as loyal to us as we are to them. Sespe has very consistently found a way to keep us well supplied with lemons and oranges, even when the market is very short.

- CALIFORNIA -

Deer Creek Orchards Buck Brand

South Texas Organics

- CALIFORNIA -

Dennis Holbrook has been farming organically outside of McAllen, Texas, since 1984. His ranch produces the spectacular Rio Star grapefruit that we think is the tastiest grapefruit on the planet. We rely on South Texas for most of our grapefruit needs throughout the winter and much of the spring.

Deer Creek Orchards Buck Brand citrus is a unique California orchard located right up against the foothills of the Sierras, just west of Porterville. The farm sits below a rock outcrop, that once was an active jade mine. Buck grows an impressive variety of citrus varieties like navel oranges, grapefruit, satsumas, shaddock, cara cara, lemonade lemons, finger limes, and their famous TDE mandarins. These are just a few of the myriad offerings from this remarkable farm.

- TEXAS -

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photo by Kaitlin Randolph

— 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 YO G A W I T H B R I A N N A DA R L I N G All bodies and abilities are welcome to these gentle vinyasa-style classes. Yoga teacher Brianna Darling has been teaching yoga for the past eight years. Her classes blend movement with breathing and meditation practices that are designed to leave you feeling relaxed, strong, and whole. Self-care and gratitude are at the core of her classes.

FR E E W E D N E S DAY YO G A Every Wednesday at 5:30 p.m.

FREE • No registration needed Wedge Table

FR E E SU N DAY YO G A Every Sunday at 9:00 a.m.

FREE • No registration needed Wedge Table

FA M I LY FR I DAYS Every third Friday of the month, starting Jan. 18 from 10 a.m. to 12 p.m.

FREE • No registration needed Wedge Table Once a month, we’re teaming up with one of our community partners to host a FREE family activity at the Wedge Table.

Depending on the host, we might dance, create, sing, taste, learn or just play! Activities will be tailored to ages 6 and younger, but all ages are welcome.

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

Sunday, Dec. 9 from 11 a.m. to 1 p.m.

FREE • No registration needed Wedge Table Join us at the Wedge Table for Grinchy fun, with storytime and crafts for everyone! There will be a festive sing-along with Hopewell Music Cooperative, ornament making with The Children’s Theatre, a Who-photo booth, and milk and cookies! The room will be filled with holiday cheer that will have all grinning from ear to ear. photo by Kaitlin Randolph 18

NEW!

S TA R T IN G J A N . 18

JA N UA RY E VENT S

Winter Sale Calendar!

S E L F - C A R E SU N DAY Sunday, Jan. 13. Open house from 11 a.m. to 2 p.m.

FREE • No registration needed Wedge Table Treat yourself! We’ve partnered with Wellness Minneapolis to host Self-Care Sunday at the Wedge Table. It’s a free, open house event focused on YOU, including: chair massage community acupuncture • energy healing • cooking demos with nutritionists • supplements for stress relief • crystals

HOLIDAY MEAT SALE Dec. 12, 2018 – Jan. 1, 2019 Save big on your holiday feast with the best quality meat and seafood in town.

• •

Try products from some of our favorite health and beauty vendors! Plus we’ll be sampling our new fresh-pressed juices and smoothies. Grab a friend and start the year out feeling refreshed!

30% OF F ANCIENT NUTRITION POP-UP SALE Jan. 5, 2019 30% OFF all Ancient Nutrition products during this one-day sale.

FE B RUA RY EVENT S C H A N G E M A K E R S: F O O D + CO M M U N I T Y Thursday, Feb. 21 from 6 p.m. to 8 p.m.

FREE • No registration needed Wedge Table Meet a handful of inspiring local leaders who are improving food access and working to build a healthy community in Minneapolis. Provision Community Restaurant, TC Food Justice, and Green Garden Bakery will share the stories of their current initiatives and creative solutions for providing nutritious foods and uplifting our community. Stick around to ask questions and learn about how you can help make an impact.

STOCK SALE Jan. 16 – 30, 2019 Save on your winter soup essentials from our Meat and Seafood department!

30% OF F NORDIC NATURALS POP-UP SALE Feb. 24, 2019 30% OFF all Nordic Naturals supplements during this one-day sale.

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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