Shopping on a Budget

Your friendly guide to co-op affordability

Money-saving

Meal-planning

Food Storage

ADVICE

TIPS

GUIDE

H E L LO S H O P P E R !

At our co-ops, we’re lucky to be part of such outstanding communities. Our staff has vast knowledge about our stores, the products we carry and the people who created them. Our owners are committed to our co-ops and to helping build the health of our local food system.

Together we have an abundance

Dig into this useful guide, assembled through owner advice, staff wisdom and research.

of knowledge and experience on how to shop the co-op. This guide compiles all of our tips and tricks, telling the story of how our co-ops fit into any budget.

Read on to find staff and owner advice to make your dollars go further, department by department.

What’s inside: M Money-saving tips M Meal-planning ideas M Storage guides M Shopper advice M Staff picks M Co-op Affordability Benefits

2

High Quality + Low Price Every Day

OU R CO-OP BASICS 4157005244

Blue Diamond

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64oz

Earth’s Best

Original Organic create a welcoming shopping Almond Breeze Apple Baby Food

4oz

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4.

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Organic Low-Sodium Chicken Broth Wedge Basics

1.

$3.59

HIGH QUALITY + LOW PRICE EVERY DAY

HIGH QUALITY + LOW PRICE EVERY DAY

HIGH QUALITY + LOW PRICE EVER

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We strive to create opportunities for Muir Glen Our Family Our Family everyone to engage in healthful, wholesome Organic Black Beans Chunk Lite Tuna Whole Peeled in Water eating at any income level. But we also Tomatoes understand that in order to truly be an Wedge Basics Wedge Basics Wedge Basics inclusive resource for the communities we 79the $ 29 $ 69 serve, we need to keep prices $ low on HIGH ensures QUALITY + LOW PRICE EVERY DAY HIGH QUALITY + LOW PRICE EVERY DAY HIGH QUALITY + LOW PRICE EVER essentials. Our Basics program affordable prices to meet your everyday needs.

14.5oz

1.

15oz

1.

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Our Basics program includes hundreds of food and wellness products throughout the store. Don’t worry, we’re not lowering product quality standards or paying producers less. We’re simply offering extra-low prices on a selection of healthful products which we believe everyone, at all income levels, should have access to. There’s no need to enroll in a special program, just look for the basics signs to find everyday savings!

3

A bounty of simple and wise

WAY S TO S AV E X While you’re making your grocery list, check out the following spots for SAVINGS AND COUPONS: M Visit the Sales page on our website.

M Our e-newsletter for popups, coupons and specials

FLASH DEALS!

FLASH DEALS are 3-day sales on some of our most popular products.

FR ESH

FRESH FLYER is a weekly flyer featuring great savings, new products and events.

WEEK LY SP EC IA LS !

IS

WE E

BIG

S K’

M Our social media outlets for the Wedge and Linden Hills and any brands you love

SHOPPING THE STORE

TH

BEFORE YOU SHOP

DEALS

Y PLAN YOUR MEALS—see page 6 and 7.

POP-UP SALES connect you with producers to bring you big savings at one-day pop-up events.

Y Remember your BAGS AND REUSABLE CONTAINERS. You’ll save 5¢ per bag at the register.

DOUBLE DISCOUNT WEDNESDAYS means you get twice the savings throughout the store. Our sales last two to three weeks and overlap for one day—always a Wednesday, so we’ve dubbed it Double Discount day!

SH C FRE UT

F RIDAY 4

BIG DEALS are big savings on fresh produce, meat, seafood and more!

FRESH CUT FRIDAY is 10% off all meat and seafood during the last Friday of every month.

AT THE REGISTER N WE L L E SS DAYS

042563604042

10% OFF WELLNESS DAYS means a 10% discount on all supplements in the Health & Body Care departments, including vitamins, herbs, minerals, and homeopathic remedies.

• Linden Hills’ is the last Tuesday of the month.

• The Wedge’s is the first Wednesday of the month.

3619212046

3619212246

7835555000

Linden Hills Co-op Field Day Organic

6 oz

Tomato Paste

Sno-Pac

10oz

Organic Sliced Carrots

Linden Hills Basics

99¢

HIGH QUALITY + LOW PRICE EVERYDAY

BASICS are affordably Wedge Basics Wedge Basics priced products. $2.

49 $3.everyday 99

Santa Cruz

32oz

Greek Gods

24oz

Organic Strawberry Lemonade

Plain Greek Yogurt

HIGH QUALITY + LOW PRICE EVERY DAY

HIGH QUALITY + LOW PRICE EVERY DAY

HIGH QUALITY + LOW PRICE EVERY DAY

3619212245

3619212247

7835557000

Wedge Basics

$1.99

Santa Cruz

32oz

Organic Lemonade

Santa Cruz

32oz

Wedge Basics

Wedge Basics

HIGH QUALITY + LOW PRICE EVERY DAY

HIGH QUALITY + LOW PRICE EVERY DAY

$2.49

Greek Gods

24oz

CO-OP DEALS are Wedge Basics $2.

49 $3.99from National Cospecials op Grocers (NCG), which is a co-op providing services to nearly 150 food co-ops.

Organic Raspberry Lemonade

Honey Greek Yogurt

HIGH QUALITY + LOW PRICE EVERY DAY

CHINOOK BOOK is a coupon book and app with valuable coupons.

SENIOR DAY WEDNESDAYS

Y Are you an owner?

Receive a monthly OWNER DISCOUNT when you check out.

X If you’ve signed up for the Co-op Affordability Project (CAP), you’ll receive a 10% CAP DISCOUNT on everything. See page 26 for more details.

Y Save 5¢ per bag with a BAG CREDIT. X Use your SNAP benefits and WIC (Wedge only).

Y Remember to use your CO-OP COUPONS and MANUFACTURER COUPONS.

SENIOR DISCOUNT DAY @ LINDEN HILLS means 5% off every Wednesday for owners 65 years and older at Linden Hills.

5

Tricks and tips for

M EAL PLAN N I NG 1 CHECK YOUR INVENTORY Think about what foods you already have on hand—don’t forget to check your pantry and freezer. Make a list if that helps you remember.

2 RECIPE PLANNING

Find recipes that use some of the ingredients you have on hand. Pick at least four recipes that can be used as main dishes. Visit the co-op’s website for great recipe ideas. Here are some our favorite websites:

STAFF ADVICE

“I saved $30 to $40 a week by switching to planning a weekly menu.”

Wedge employee Chris, Admin

M Cooking Matters: cookingmatters.org/ recipes M Yum Power: healthpartners.com/yumpower M Tastespotting: tastespotting.com M The Kitchn: thekitchn.com/recipes M Budget Bytes: budgetbytes.com

6

When planning recipes, consider if you want leftovers to eat throughout the week.

3 MENU PLANNING

When you plan your menus for the week, consider the following:

M M

M

M M

Do you have a type of protein?

Do you have a grain? Is it a whole grain?

Do you have a vegetable or fruit side dish?

What will you have to drink?

Can leftovers from one meal be used in another meal?

4 MAKE A LIST

Making a list before you shop is a great way to ensure you get what you need for your meals.

5 SHOP SMARTER M Did you know you can order products in large quantities? CASE DISCOUNTS and special-order products save owners 10%. Visit Customer Service to order.

M COMPARE PRICE PER OUNCE for variable sizes printed on the price tag.

M BULK IS BETTER, you can save an average of 89% by buying bulk food. See page 12.

SHOPPER ADVICE

“I look at specials on the Wedge’s website and plan recipes around what’s in season and/or on sale before I go.

“I also limit myself to buying only one ‘unusual’ ingredient or item per visit. Basically, I can only pick up one ingredient that I rarely use or have never used before, per week. That way I don’t wind up wasting ingredients because I feel overwhelmed by a stack of challenging recipes.

“I also often buy and eat a piece of fruit or granola bar to eat before doing my full grocery shopping so that I don’t shop when I’m hungry."

Co-op shopper Lynne

7

First stop, our fresh & friendly

PRODUCE DE PT q

ASK PRODUCE STAFF

They can cut large fruits and veggies like cabbage, melons, cauliflower into smaller, moreaffordable pieces. That also goes for stalks of celery.

Don’t buy more than you need!

Use the scales.

Estimate cost before you buy, or get exactly what your recipe calls for.

s TRY IT BEFORE YOU BUY IT

q INSPECT YOUR PRODUCE

Avoid any with blemishes, dings and bruises, as they will spoil faster.

Treat stone fruit as gently as you would eggs, to prevent bruising.

8

Curious what that new orange tastes like?

Ask Produce staff for a sample before you buy it.

Avoid leaves that look slimy or wilted.

Shake the excess water off your greens or let them dry off in your cart.

s

S TO R E I T !

FRESH HERBS

s FRUIT

Store fruit separately from veggies. Fruit releases ethylene gas that makes veggies ripen too fast. To slow down ripening, separate your pieces of fruit from each other as much as possible. To speed up ripening, keep your fruit close together. q APPLES

Store in your refrigerator’s crisper drawer between 30˚–35˚F. One bad apple can spoil the whole bunch, and if one has any bruises or soft spots, set it aside for eating.

q GREENS

Store dry in an airtight container with a paper towel in the fridge.

q STONE FRUITS AND AVOCADOS

Allow to ripen on the countertop before putting them in the fridge to help them last longer.

Treat these herbs: cilantro, parsley, chives, mint, dill, and tarragon like a bouquet of flowers. Snip the bases of the stems and put them upright in a glass of water, changing it every day.

Basil should be kept at room temperature (it goes brown in the fridge), but other herbs should be loosely covered in a plastic bag and placed in the fridge.

Herbs like rosemary, oregano, marjoram, and thyme should be wrapped in a damp paper towel or cloth and stored in a plastic bag or airtight container before going in the fridge.

STAFF ADVICE

“Use all left overs and never waste (the biggest strain on your wallet is the garbage).

Master omelets, tacos, pasta sauces, stir fries— all of these can contain anything, no recipes required. Just use up what’s in your fridge.”

Wedge employee John, Meat & Seafood

STO R E IT ! q MUSHROOMS

s

BERRIES

Check them out as soon as you get home to remove any that got squished.

One bad berry can spoil the bunch. If you have space, you can store them in a single layer on a plate with a paper towel underneath to absorb moisture.

Paper bags are better for mushrooms because they can allow them to breathe. They often get slimy in plastic.

q TOMATOES

Tomatoes get mealy in the fridge, so leave them at room temperature.

If you didn’t get to those berries or bananas soon enough, you can always freeze them to use later on cereal or in a smoothie.

10

Keep carrots well hydrated by sealing them in a plastic bag in the crisper.

s POTATOES, ONIONS, SHALLOTS, GARLIC

Keep them in the dark! Light makes them sprout, so keep them in the fridge or a dark cupboard.

M I N N E S O TA G R O W I N G S E A S O N

S E A S O N A L E AT I N G G U I D E PRODUCE

Asparagus Bedding Plants Green Onions Radishes Rhubarb Spinach Broccoli Cabbage Greens Green Beans Kohlrabi Peas Strawberries Beets Blueberries Carrots Cauliflower Cucumbers Herbs Peppers Potatoes Raspberries Summer Squash Sweet Corn Tomatoes Apples Eggplants Melons Onions Brussels Sprouts Parsnips Turnips Winter Squash Pumpkins

MAY

JUNE

JULY

AUG

SEP T

OC T

AVG . P E A K SEASON

NOV

DEC

Our plentiful & affordable

BU LK SECTION q

A PINCH OR A POUND

s

The bulk section enables you to buy as little or as much as you need—saving you money and preventing waste. You can even borrow measuring cups from Customer Service.

BUY A BATCH

q

BULK PEANUT & ALMOND BUTTER

Our grind-your-own peanut and almond butter are healthy and affordable.

Brown rice can cost up to 10¢ per ounce more in packaged grocery versus our section.

Bring your own container!

Additional cost of a new container can add up quickly and creates more waste.

Save money by buying dry beans and legumes.

Cook up a large batch and then freeze in smaller portions.

SHOPPER ADVICE

“The bulk items have changed my life!

Everything from quinoa, beans, nuts, seeds, flours, oils, maple syrup, eggs, spices, teas and so much more! Being able to eat organic without spending a fortune is amazing and makes my heart, mind, and body happy! ” Co-op shopper Ellen

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COO K IT!

STO R E IT !

CHECK OUT THIS RECIPE from strongertogether.coop for dry beans:

NUTS

1. Rinse beans in a colander and pick out any stones or shriveled beans that might be mixed in.

2. Soak beans (except adzuki, lentils, or split peas) overnight or for eight hours at room temperature. Use six cups of cold water per one pound of beans.

3. Drain soaked beans. Add fresh water (see chart below for quantities) to a large pot and bring beans to a boil. Cover the pot, with the lid tilted slightly so the steam can escape. Gently simmer the beans for the time indicated below.

Name of legume

Water needed

Stovetop time

Pressure cooking

Approx. yield

Adzuki

3¼

45–60

5–10

2

Anasazi

2

60–90

15–20

2¼

Black

3

45–60

20–25

2

Black-eyed peas

3

60

10–15

2¼

Fava

2

45–60

20–30

2

Garbanzo

4

90–120

20–30

2½

Great Northern

4

60–90

25–30

2¼

Kidney/ Cannellini

2¼

90–120

20–25

2

Lentils, brown

3

45–60

never

2

Lentils, red

3

20–30

never

2

Mung

2½

45–60

never

2

Pinto

3

60–90

20–25

2¼

Split Peas

3

45–60

never

2

Soy

3

180

30–35

2¼

(one cup dry)

(cups)

(minutes)

(minutes)

(cups)

If you’re going to use your bulk nuts in a matter of weeks, they are fine in a cool, dark and dry place. But if you are slower to use them, store them in the fridge or the freezer. Nuts freeze incredibly well, so you can buy a lot when they are on sale and keep them in the freezer, taking out small batches as you need them.

PEANUT BUTTER

If you’re not going to use it within a week, refrigerate it to ensure it stays delicious.

BEANS

Store in an airtight container away from light. For best results, use beans within a year; older beans can take a very long time to cook.

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Our unique & adventurous bulk section of

H E R BS, S PI CES & TEAS q

A PINCH OR A POUND

Buy as little or as much as you need. This is especially great for recipes that call for unique spices or herbs. Don’t forget to write the names on the bags!

q SAVE MONEY AND PACKAGING

Bring empty spice jars or cans from previous purchases to reduce package waste. Purchase whatever amount you need and savor how fresh they taste and smell.

q LOOSE LEAF TEA

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Enjoy high-quality, inexpensive tea that lasts a long time. Buying in bulk is an easy and fun way to try something new without buying an entire package.

S TO R E I T ! s STORING DRIED HERBS

Store your herbs in clean, airtight containers, away from heat and moisture. Amber glass jars with airtight lids are ideal. You might also keep them in a cupboard or drawer, cover the jars with large opaque labels, or use a cloth to cover them when not in use.

SHELF LIFE The shelf life of herbs will vary according to the form and plant part. (Those that have been cut or powdered have more surface area exposed to the air and so lose their flavor more rapidly than whole herbs, for example.) Here are some guidelines: WHOLE HERBS Leaves and flowers Seeds and barks Roots

1–2 years 2–3 years 3 years

GROUND HERBS Leaves Seeds and barks Roots

1 year 1 year 2 years

Our diverse & delicious

CHEEEESE! s SAMPLES

Check out the cheese sampler basket for an affordable way to try something new. q LOCAL, ORGANIC & AFFORDABLE

Rochdale Farms cheeses are all organic and usually packaged at under $4!

STO R E IT ! s STAY FRESH LONGER

Wrap your blocks of cheese in a piece of wax paper and aluminum foil, and store in the crisper drawer. Changing the wax paper each time you use it will help make the cheese last long.

“Widmer Aged Brick with Caraway. This is my favorite American cheese right now.

It goes perfectly with beer and pickles.”

Wedge employee Carl, Cheese Dept.

“Petite Nuage, a fresh sheep cheese, from Landmark Creamery in Wisconsin, is a favorite of mine. Pairs deliciously with honey.”

“Creama Kasa, Carr Valley Cheese. Words aren’t enough to describe the creamy deliciousness of this cheese!”

Linden Hills employee Hannah, Cheese Dept.

Wedge employee Jess, Marketing

Our abundant bounty of

GROCE RY PRODUCTS DA I RY C AS E S...

q YOGURT

Larger-sized yogurts are much more affordable than individual portions. Check the price per ounce to confirm.

s

Butter freezes very well, so stock up when it’s on sale.

SALE ITEMS

Look for frequent 50¢- and 30¢-off stickers on yogurt and milk.

G ROC E RY A I S LE S...

Check out the ends of aisles and wood racks; there are always sale items!

s STOCK UP

Consider stocking up on canned products when they are on sale. It never hurts to have a few extra cans of beans on hand.

q LOTS OF COUPONS

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Look for co-op deals coupons for items in packaged grocery.

q TORTILLAS

Throw your tortillas in the freezer in smaller packages to make them last longer.

Then you can pull out what you will use for each meal!

SHOPPER ADVICE

F ROZ E N S E C TI O N ...

q SNO-PAC Look for our local frozen veggies

by Sno-pac for great value and quality. s FROZEN PRODUCE

Buying frozen fruits and veggies is a great way to save time and money on produce that’s out of season.

STAFF

“Shop on Double Discount Wednesday to take advantage of twice as many sale items.”

Linden Hills employee Ashlee, Front End

ADVICE

“Order by the case for things you use a lot of.

My son’s favorite dried tomatoes and seaweed I get by the case. They keep well, and I get a discount since I order the whole case.

“I also buy produce based on what’s on sale to save money. And if you aren’t sure how to use something or what to serve with it, just ask!

The folks who work at the Wedge are friendly and full of great ideas!

“And lastly, Iook up favorite brands on Facebook or find their website. Often you can find coupons or get on their mailing list and they will send you some.”

Co-op shopper Sharon

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Our tasty & talented in-house

B A K E RY q SALES

Keep your eyes peeled for the common 30¢-off and 50¢-off stickers on the breads.

“I love the bread! My mom was a committed bread baker, and the WedgeMade bread is the closest to what she made.”

Co-op shopper Siri

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s SLICED & READY

At the Wedge, take your artisan bread to the cheese counter to have it sliced and ready for sandwiches.

Our WedgeMade bread is made in-house daily, using quality ingredients and no preservatives.

S TO R E I T !

s SANDWICH BREAD

q ARTISAN BREAD

Keep it in plastic to keep it soft inside and extend the shelf life.

Store in paper if you are going to eat it the same day. If you plan to save it for a couple of days, transfer it to plastic to keep it from q PRESERVING BREAD drying out. If it does start going stale before you use it, you can Freezing is the best way pop an unsliced loaf to preserve bread, as it into a hot oven. will keep extremely well The crust will be for up to two months.

Bread should not crispy again Breads should be be refrigerated. and the inside wrapped very well in The moisture in your soft. plastic. When ready fridge will make the to eat, thaw bread bread go stale in plastic. Sandwich faster. breads that are frozen

make perfect toast.

Artisan breads, are best frozen whole. After you’ve thawed your baguette, pop it into a hot oven for about 10 minutes. The crust will get crisp, the aroma will return, and it is almost as good as new.

“My favorite bread is the Whole Seed Boule because it has a subtle sweetness and yummy seediness!”

Wedge employee Michelle, Front End

19

Our delightfully delicious

DELI q DELICIOUSLY EASY

Remember our grab and go Deli salads are always available for that salad you forgot to grab for the potluck or picnic, or for a fast and healthy dinner.

s SNAP ELIGIBILITY

Did you know many items in our Deli and Juice Bar are SNAP eligible? All of our cold salads, pastries, grab ‘n’ go items, juices, smoothies and iced beverages can all be purchased using your EBT card.

q QUICKER MEALS Do you need to whip up a meal at home in a jiffy? Buying cooked rice from the hot bar is an inexpensive way to speed up your dinner if you don’t have much time.

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SHOPPER ADVICE

“I really love when staff members post recommendations about the most flavorful produce or their favorite products throughout the store. I get sucked in frequently and have yet to regret it!”

Co-op shopper Shannon

Our smart and friendly

H EALTH & BODY CARE s DIY

Buy raw ingredients and make your own personal care items.

Feel free to ask staff members any questions.

q BULK PERSONAL CARE

WELLNESS DAYS

mean a monthly 10% discount on all supplements, including vitamins, herbs, minerals, and homeopathic remedies.

Linden Hills’s is the last Tuesday of the month.

The Wedge’s is the first Wednesday of the month.

Check out our bulk soap, shampoos, and lotions for incredible freshness and cost savings. Bring back your Alaffia and Dr. Bronner’s bottles to refill. While you’re there, check out our bulk oils and butters for healthy skin and hair.

s BULK SUPPLEMENTS

Did you know we carry several common supplements in bulk?

We have vitamin C, magnesium, calcium, and they are more affordable than packaged. supplements. You can pack your own in capsules or mix with water.

S TO R E I T !

SUPPLEMENTS

We move through our supplements quickly, so we always have the freshest products on the shelf. Some have expiration dates, and many include specific storage instructions, so read the label to find out. Some probiotics, for example, need to be refrigerated because they are living organisms, while others may not. Pay close attention to items like flax oil with a press date.

PERSONAL CARE

Most personal care items don’t have expiration dates. However, you can use the LOT number on the product to call the company to find out what they recommend. Our staff is happy to help!

21

Our excellent experts in

M E AT & S E A F O O D q LOCAL FISH

s

PORK VS. BEEF

Local, whole fish are significantly cheaper than fish brought from far away.

q BIG WINDOW SALES

22

When items from Meat & Seafood are on the big deals or weekly deal signs, there are often deep discounts instore. See page 24 for suggestions for storing meat.

Pork is a better value than beef. q CUTS

Larger cuts of meat are less per pound than individual pieces. Ask our staff how to prepare cheaper Ask the staff to cut cuts of your meat exactly the meat. way you need it, for easy freezing and preparing!

“The pork chorizo sausages have amazing flavor and are so easy to cook. You can also remove it from the casing to use in spaghetti!”

“My personal favorites are the housemade Lemon Habanero brats, they are delicious tossed into pasta. Also, our onion and beer brats are perfect for grilling season. We make the brats in-house with Surly Bender beer.”

Wedge employee Adam, Housekeeping

Linden Hills employee Charlie, Meat & Seafood

HOW TO CUT A WHOLE CHICKEN Get more bird for your buck and purchase a whole chicken, versus buying it in parts. You save more than 50% and get more creative in the kitchen. Although the prep may seem daunting, here’s an easy guide to get over the hurdle and be your own butcher: This guide can be used for uncooked and cooked birds.

1) With the chicken breast side up, pull each leg away from the body and slice through just the skin between the breast and drumstick on both sides.

2) Turn the chicken on its side and bend each leg back until the thighbone pops out of its socket. Cut through the skin and joint to completely detach the leg.

3) To divide the legs, turn each leg skin-side

down and cut through the joints (along a white fat line) to separate the thigh from the drumstick.

The white fat lines in a chicken act somewhat like a diagram for cutting.

4) With the chicken on its side, pull each wing

away from the body and feel with your thumb a little ridge, which is the joint. Cut through the joint, removing both wings.

5) Next up, the back bone. Lift up the chicken

and identify a diagonal white fat line running down the sides. Use a kitchen shears or knife to cut downward through the line/joint and through the rib cage. At the back bone, either chop it off or use your hands to break it off, or do a combination of both. Use the back bone for chicken stock.

6) Lastly, take the breast portion and place it skin-side down. Split the center bone using a chopping motion, and then slice through the meat and skin to separate into two pieces.

ROAST CHICKEN RECIPE [serves 4]

4 Tbsp. unsalted butter, room temperature 4 lb. free-range chicken Sea salt Freshly ground black pepper 1 lemon, halved 3 fresh thyme sprigs 2 large garlic cloves, peeled Preheat the oven to 450°F. Smear the butter all over the bird with your hands. Put the chicken in a roasting pan that will accommodate it with room to spare. Season liberally with salt and pepper and squeeze over the chicken’s skin the juice of the lemon.

Put the herbs and garlic inside the cavity, together with the squeezed-out lemon halves— this will add a fragrant, lemony flavor to the finished dish.

Roast the chicken in the oven for 10–15 minutes. Baste, then turn down the oven temperature to 375° and roast for a further 30–45 minutes with further occasional bastings.

The bird should be golden brown all over with a crisp skin and have buttery, lemony juices of a nut-brown color in the bottom of the pan.

Serve simply with rice, lentils or roasted vegetables.

You should end up with 6–10 pieces for cooking and chicken stock. Enjoy!

23

STO R E IT !

SAUSAGE STORAGE CHART PRODUCT

REFRIGERATOR (Unopened)

REFRIGERATOR (After Opening)

FREEZER

Fresh sausage, uncooked

1 – 2 days

1 – 2 days

1 – 2 months

Fresh sausage, after being cooked by consumer

-

3 – 4 days

2 – 3 months

BEEF STORAGE CHART PRODUCT

REFRIGERATOR (40˚F or below)

FREEZER (0˚F or below)

Fresh beef roast, steaks, chops or ribs

3–5 days

6–12 months

Fresh beef liver or variety meats

1 – 2 days

3–4 months

Home-cooked beef, soups, stews or casseroles

3 – 4 days

2–3 months

Ground beef

1 – 2 days

4 months

PORK STORAGE CHART PRODUCT

REFRIGERATOR (40˚F or below)

FREEZER (0˚F or below)

Fresh pork roast, steaks, chops or ribs

3 – 5 days

4 – 6 months

Home-cooked pork, soups, stews or casseroles

3 – 4 days

2 – 3 months

“I always have the Meat department cut my chicken breasts in quarters for me, so they are easier to freeze or ready to use when I get home.”

Co-op shopper Abigail

SHOPPER ADVICE

24

SEAFOOD STORAGE CHART PRODUCT

REFRIGERATOR (40˚F or below)

FREEZER (0˚F or below)

Raw fish and shellfish, uncooked

1 or 2 days

3–8 months (raw fish); 3–12 months (shellfish)

Raw fish and shellfish, cooked

3–4 days

3 months

Smoked fish

6 days

3 months

CHICKEN STORAGE CHART PRODUCT

REFRIGERATOR (40˚F or below)

FREEZER (0˚F or below)

Fresh chicken, whole

1–2 days

1 year

Fresh chicken, parts

1–2 days

9 months

Giblets or ground chicken

1–2 days

3–4 months

Cooked chicken, leftover

3–4 days

4 months

Cooked chicken casseroles, dishes or soup

3–4 days

4–6 months

Cooked chicken pieces, covered with broth or gravy

3–4 days

6 months

Rotisserie chicken

5 days

3 months

TURKEY STORAGE CHART PRODUCT

REFRIGERATOR (40˚F or below)

FREEZER (0˚F or below)

Fresh turkey, whole

1–2 days

1 year

Fresh turkey, parts

1–2 days

9 months

Giblets or ground turkey

1–2 days

3–4 months

Cooked turkey, leftover

3–4 days

4 months

Cooked turkey dishes

3–4 days

4–6 months

Turkey broth or gravy

3–4 days

2–3 months

Lunch meat

2 weeks (unopened); 3–5 days (opened)

1–2 months

DELI SPECIALS STORAGE CHART PRODUCT

REFRIGERATOR (40˚F or below)

FREEZER (0˚F or below)

Sliced meats

3–5 days

1–2 months

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Co-ops aren’t corporations. We’re here for the community.

That means you! And while you don’t have to be an owner to shop at the Wedge or Linden Hills, you’re missing out on a pretty sweet deal.

BECOM E AN OWN E R $80 ONE-TIME PAYMENT

OR

FOUR QUARTERLY $20 INSTALLMENTS

OR

$10 INITIAL PAYMENT with Co - op Af fordabilit y Projec t (C AP)*

Ownership share is fully refundable.

E NJOY A BOU NTY OF BE N E FITS $60/year

MONTHLY DISCOUNTS Each month, receive $5 off a purchase over $50 or 10% off a purchase under $50.

CO - OP AFFORDABILIT Y PROGR AM (CAP) As a CAP owner, you’ll receive 10% off every shopping trip.

Regu lar Own er price price $1.99

CASE DISCOUNTS Really love an item?

Owners receive a 10% discount on products you preorder by the case.

A VOICE AND A VOTE Offer us your feedback, vote in board elections, attend co-op meetings or run for a seat on the board.

$2.99

OWNER SPECIAL S Select monthly sales are available only to owners.

You also receive any owner/member specials at other Twin Cities co-ops.

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OWNER NEWSLET TERS Enjoy a quarterly, seasonal newsletter in your mailbox and weekly e-newsletters in your inbox.

ANNUAL PATRONAGE REFUND Owners may get back part of the profit from their own purchases.

After each fiscal year, the board of directors determine what percentage of the profits it can return to the owners.

FREE COMMUNIT Y ROOM RENTAL S Owners receive two free community room rentals per month at the Wedge Table.

*For those who qualify, CAP owners receive a 10% needs-based discount.

Looking for healthy, high-quality groceries that meet your values and your budget? The Co-op Affordability Project (CAP) can help! Enjoy a 10% needs-based discount and a reduced cost to co-op ownership.

HOW DO I GET

10% OFF MY GROCERIES EVERY DAY? IF YOU ARE ENROLLED IN...

WIC

(OR)

SNAP

(OR)

REFUGEE CASH ASSISTANCE

(OR)

SSDI/SSI

(OR)

SECTION 8 HOUSING

MEDICAL ASSISTANCE MINNESOTA CARE

ARE YOU A CO-OP OWNER? YES!

NOT YET.

VISIT THE CUSTOMER SERVICE DESK and become an owner for an initial $10 payment.

WHAT’S THAT?

AS AN OWNER, YOU REAP THE REWARDS! Reg ular Ow ner price price $1.99

$2.99

SPECIAL SAVINGS

VISIT THE CUSTOMER SERVICE DESK and sign up with proof of qualifying benefits.

SUPPORT LOCAL FARMERS & PRODUCERS

WELCOME TO THE CO-OP AFFORDABILITY PROJECT! Start using your 10% everyday discount immediately!

SOURCES MinnesotaGrown.com University of Minnesota, Extension USDA Food Inspection and Safety Division Frontier Co-op National Cooperative Grocers Association

Our over-40-year history is rooted in providing a welcoming, inclusive environment that offers the highest-quality local and organic foods from sources you can trust. We believe that having open access to the providers of real food and goods makes a real difference in our lives, our neighborhoods, and our planet. We are committed to building community by developing a strong, local food system.

WEDGE COMMUNITY CO-OP your bustling, vibrant urban market 2105 Lyndale Ave. S., Minneapolis, MN wedge.coop

LINDEN HILLS CO-OP your friendly neighborhood store 3815 Sunnyside Ave., Minneapolis, MN lindenhills.coop

WEDGE TABLE your community hub, market & cafe 2412 Nicollet Ave., Minneapolis, MN wedge.coop