CurrentsFebruary | March 2020

the

Local Love Event

Owner Appreciation Day

Meet our Produce Department

Sweets for your Sweet!

OUR ENDS STATEMENT:River Market Community Co-op cultivates a healthy community through its:

Equitable economic relationships;positive environmental impacts; andinclusive, socially responsible business practices.

BOARD OF DIRECTORS

Nathan Hart – President

Paolo Tagliaferri – Treasurer

Trista Boe – Secretary

Jim Pennino – Director

May Bend – Director

MONTHLY BOARD MEETINGS:

When: The Second Tuesday of each Month at

6:30 pm, with an informal reception beginning

at 6:00 pm.*

Where: The new classroom space upstairs

above the co-op. (Take the elevator to 1R).

*we will make a posting in the store if this

schedule changes.

CONTACT:

Interested in contacting someone on our Board of Directors? Email board@rivermarket.coop and someone will get back to you soon.

GENERAL MANAGER:

Sara Morrison

GM@rivermarket.coop So far.....3896 Ownershave participated in our Rewards Program and have accumulated a total of

2,427,382 points and redeemed

1,172,000 points!

To River Market Community Co-op Owners,

You may have seen a familiar face around the co-op this past week. The Board asked Sara Morrison if she would be willing to step into the role of interim GM until the Board can effectively consider a permanent GM position, and she has agreed.

Sara has a very long-standing and highly-regarded cooperative history. Not only was she the Produce Manager for River Market, and after stepping away to fulfill her dream of owning her own small farm & CSA, she still felt the desire to serve and was a valued director on the Board for four years.

In December of 2019 Sara completed her MBA at the University of Wisconsin - River Falls. That business knowledge along with her strong appreciation for the Cooperative Principals make her the best selection. Her enthusiasm for organic, local and sustainable food is contagious.

The Board would like to thank Nick Hartwick and Andre Bessette for their willingness to step in during the immediate need for stability and dependability. They were instrumental in handling the day to day operations that needed to happen.

Also, the Board would like to thank the amazing staff of RMCC! Your dedication to your jobs and the co-op hasn’t gone unnoticed. I feel confident in saying that the appreciation we feel at the Board is also felt by every owner and customer who enters the store.

The Board understands how tumultuous the current climate seems, but we have every bit of confidence that we will see this through.

Thank you for your continued support!

When you are in the store next please give Sara a warm welcome.

Sincerely,The River Market Board of Directors Nathan Hart - President

A Note From Your Board

Thank you for your continued support!When you are in the store next please give Sara a warm welcome.

But can we do more? The answer is YES!

As we know, January 1st is the day where many of us make resolutions to be better, do better, and know better. The new year is the perfect platform to jump-start goals, changing what we do and how we do it with a whole year ahead to achieve them. As we roll into February, you may find yourself questioning your resolution or promise of change with the lack of resources in our ever busy lives...until now! If your goal is to reduce waste we have some great tips for you when shopping our produce department.

At River Market Community Co-op we have taken a pledge to be plastic free by 2030. We have been on the forefront of reducing our environmental impact for many years but there is always room for continuous improvement. In our produce department we removed a majority of plastic wrapped produce and replaced it with bulk produce options. We replaced plastic gloves with handy tongs used for bulk mushrooms and greens. We also replaced conventional plastic produce bags with bags that are made from 100% post industrial recycled resin material that are also recyclable (we will even recycle it here for you!) which in turn helps cut down on food waste by keeping your produce fresh at home.

New to the produce department is our 100% compostable bags for your bulk produce. These bags are compostable in both industrial facilities and backyard compost bins. A great option for transporting your fresh goodies from store to home crisper and will compost quickly once exposed to damp conditions. Being that they compost so well, storing your produce in the bag is not recommended.

Doing better...bag by bag.

These 100% cotton String Shopping Bags by ECO BAGS are a fun and functional option for all of your dry produce goods. Don't let their size fool you - they expand and come in colorful options!

Our Bamboo Switch Reuseable Mesh Bags are LOCALLY made in St. Paul and 100% Organic Cotton. Available in two sizes and a finer weave, these are the perfect option for your dry produce needs large and small.

Perfect for all produce, our 100% Polyester Fine Mesh Bags by CYMA are durable and light weight. A compact and convenient option that lightens the load on our environment compared to single-use products.

Looking for more re-useable options?

We can help!

Interested in learning more aboutreducing waste? Check out this class:

Zero Waste- DIY Personal Care Products Thursday, March 12, 6-8pm

Ditching plastic is hard work, especially in the bathroom. Join us for this interactive DIY workshop. Together we will make personal care items from common household ingredients! You'll make and take deodorant, face wash/ mask, dry shampoo, and tooth powder. Students should bring 4 containers for their creations.Instructor: Kristina Mattsonost $15/$10 for co-op owners

A LOOK INTO RIVER MARKET'S PRODUCE DEPARTMENTby Nicki Hunt-Pietz, RMCC Produce Manager

Greetings from the River Market Produce Department. My name is Nicki Hunt-Pietz and I was hired in June, 2019 as the department manager. My background is in restaurant/kitchen management and I’ve really enjoyed learning a new side of food service. I have especially loved meeting, working with, and learning from our local farmers. I have been very lucky to join a staff with such knowledge and love for the co-op and learn daily from them. I look forward to continue to learn from staff, farmers and our management team to continue the high quality of produce and service we provide to the customers. At this time of the year we continue searching for produce that comes from local farmers as well as new products that might offer a variety and meet nutritional needs for this time of the year. We are focusing in the areas of citrus and cruciferous right now and lately have been offering samples of the variety of daikon and other specialty radishes along with a variety of oranges. We have really enjoyed educating and being educated on ways to prepare radishes such as roasting, sautéing with mushrooms (Joy’s favorite) and fermenting. Please feel free to ask our staff for tips and suggestions on any produce items. We love to interact and share information with customers but also learn from them too. I have been spending time meeting with our local growers to discuss this coming year and what new and exciting items they may be offering us. I plan to continue our relationship with all our current local growers and have also been contacted by new growers from Wisconsin and Minnesota. It’s an exciting time to look forward to the new growing season and to learn the process the farmers go through. I know its hard to think Spring and growing with snow banks and icy sidewalks, but we all agree it is something to look forward to.

"Sunchokes! And kumquats, oh my! What a treat."

A few of our favorite farmers:

10th Street Farm & Market – Afton, MN

Arcola Trail Flower Farm – Stillwater, MN

Brown’s Creek Farm – Stillwater, MN

Burning River Farm - Frederic WI

Clover Bee Farm - Shafer, MN

Forage North – Minneapolis, MN

Morning Sun Farm – St. Croix Falls, WI

Northbound Organics/Fruit Share -

Stillwater, MN

Northwoods Mushrooms – Clayton, WI

Rising Sun Farm – River Falls, WI

Whistling Well Farm – Hastings, MN

Wisconsin Growers – S.W. Wisconsin

Joy DolbyJoy has worked at RMCC for 9.5 years. Her favorite thing about working here is her co-workers and customers.Joy's favorite products are the mushrooms and flowers!

Diane Diane started working at the co-op in the deli 2 years ago. She moved over to the produce department in the summer of 2019, her favorite time of the year with the great selection of fresh, local and organic produce - raw, sauteed or roasted they are always delicious. She loves the fruit, so bright and sweet. Working in the produce department has introduced her to new and different types of produce, "Sunchokes! And kumquats, oh my! What a treat!" Diane's favorite thing is seeing the familar and friendly faces who come through the produce department. "And don't forget my co-workers, they are all Rock Stars."

Doreen HoppeDoreen has worked at the co-op on and off for four years starting in the deli and recently transferred into the produce department. The reasons she keeps coming back are the people she works with, the atmosphere at the co-op and the philosophy of working together as a community to get things done.Doreen's favorite produce item is cauliflower and she also loves Yerba Mate tea!

Amy TibbettsAmy has worked in the produce department of River Market since late November and has loved every minute! After spending her days teaching a boisterous class of first graders, it is a treat to spend peaceful evenings surrounded by organic fruits and vegetables. Chatting with happy customers makes her heart happy, and encouraging others to buy local makes her conscience happy. Being in the same vicinity as her daughter Maddy, a cashier here, is an added bonus.Having grown up on a farm north of town, it is no surprise that she is a vegetable lover: "But I have to say that fresh zucchini is a fantastic start to any meal. If I'm crunched for time, a package of zucchini noodles is a great way to start. It all begins with a small puddle of olive oil in the bottom of an empty pan. Toss in the zucchini and a generous scoop of minced garlic from the jar. Then creatively clean out your fridge! Onions, mushrooms, grape tomatoes, bell pepper, etc. (I even tossed in leftover kalamata olives after the holidays!) Season it with salt & pepper, and then squeeze in the winning ingredient: fresh lemon juice! Mmmmm!"Why does she eat it? "Because it's just SO good."

Meet the team behind the greens

Starting on February 8th we invite you into the

co-op to help us say

THANK YOU! to our local vendors.

We will have postcards available for you to fill out with

your thanks to our local vendors!

JOIN US

FEBRUARY 15TH FROM NOON-4PM FOR

LOCAL SAMPLES, SALES, AND A CHANCE TO

MEET SOME LOCAL VENDORS!

BONUS: Double Points on LOCAL PRODUCTS

LOCAL starts here.

LOCALLY OWNED by 5179 people.

LOCALLY SUPPORTING 500+ local

farms and businesses.

LOCALLY CONTRIBUTING

$1,635,001.88 into our local community.

LOCALLY EMPLOYING 53 committed

people to serve YOU!

new at yourco-op

Located in Burnsville, Minnesota, Valley's Own Bakehouse has been in business since 2011. When it comes to enjoying delicious baked goods, they believe that no one at the party should have to sacrifice flavor or texture. Valley's Own certified gluten free products are made from family recipes, hand-crafted and made with natural, non-GMO ingredients and contain no trans fats. They also provide dairy-free and vegan options among over 30 offerings. The idea is simple – they make products that everyone at the table will want to enjoy, regardless of dietary needs. NEW products have arrived in the store! Find them with our other gluten-free items above the eggs.

Mr Fuzz's Nuclear Nectar Hot Sauce is a favorite among our staff and has arrived in the store for you to enjoy! Nuclear Nectar is made in small batches with all natural ingredients in Northeast Minneapolis, and is also known as “‘Nero Red”. The philosophy behind Nuclear Nectar is simple: Capture the fruit of the hot chili pepper while retaining its fury. This sauce is hot but flavorful, as the peppers are enhanced by onion, garlic, fresh carrot, and lime. This isn’t just a condiment, it’s a way of life. Elevate your senses without burning out your palate. Also available is the 'Nero Green, a green habanero hot sauce located in our grocery aisle.

What started as mittens from the excess fabric left over from their sweater production, Minnesota Mittens Inc. was founded in 2001, keeping the mittens, which were commonly referred to as Winona Mittens, tradition alive.Minnesota mitten fabric is still knit in the USA from yarn manufactured in the USA. The fabrics are then washed at a Regional Rehabilitation Center and carefully hand crafted by Rehabilitation Centers or by other centers in our area. They are still the warm mittens that our customers have enjoyed for years! Available for a limited time (because spring WILL come!) and can be found next to our variety of woolen hats and socks.

Delicious, freshly-baked BitMad breads from Hudson, WI are available now in our bakery section! Bitmad started in 2013 at the Oakdale (Wednesdays) and White Bear Lake (Fridays) farmers’ markets. What started out fairly small, with white rolls, cinnamon caramel rolls, basic white bread, cheddar buns and cracked wheat flax bread has grown close to 20 different items, including granola and dog treats. They also have a couple of different rye breads, regular and a caraway. One of the favorites of the co-op is their Wild Rice Cranberry loaves and buns....trust us. Delivered by the bakers themselves this husband and wife team are a crowd favorite when they roll in their carts with, what is usually still warm from the oven, fresh bread varieties. Located with our wide variety of local breads.

Keto Store Tour Wednesday, February 12, 6:30-7:30pm

Take a guided tour around River Market, you will learn where to find and how to use the low carb foods and ingredients we offer, enjoy samples, recipes, and motivation for your low carb/Keto lifestyle.Instructor: Chelsea Kazmierczak-Goethel of MetroEast Natural Healing Center Cost: $5/Free for co-op owners

February Classes

Have a class idea, or interested in teaching a class? Email Ola Schmelig at education@rivermarket.coop with any suggestions.

The River Market classroom is located at 221 Main Street (the same building as the store) in the mezzanine accessible via the elevator at floor 1R.Register on our website atwww.rivermarket.coop, in the store, by phone at (651) 439-0366, or by email to Ola Schmelig at education@rivermarket.coop. Payment is due at registration. Please sign up early to help ensure classes are held. If you need to cancel, please notify us at least 3 days in advance for a full refund.

Extend Growing Season with a Hoop House Thursday, February 6, 6pm-8pm

With a few dollars and an hour of work you can easily build a simple "hoophouse" in your garden – learn how in this class. Keep excessive rain off plants, block wind, and raise daytime temperatures by 5-10 degrees, extending your growing season by a month or more in the spring and in the fall.Instructor: Don SlingerCost: $5/free for co-op owners

Winter Skin Care Saturday, February 1, 10am-12pm

Learn to make your own soothing and effective lotion using natural and safe ingredients! Instructor: Heather Mashuga, HerbalistCost: $15/$10 for co-op owners

Soap Making Class Saturday, February 15 & March 14, 9am-11:30am

Watch John Hanson demonstrate how to make all-natural soap. You will receive a manual that lists equipment needed, John’s “secret recipe”, ingredients list with a list of local suppliers, and instructions for making soap. Each student will receive five full size bars of soap.Instructor: John Hanson, owner Longfellow Soap CompanyCost: $35/$30 for owners

Keto Diet for Women (and Their Hormones) Tuesday, February 18 6:30-7:30pm

Navigate your own unique low carb, high fat journey. Learn how to improve PMS, regulate menstruation, reduce menopause symptoms, manage PCOS, balance sex hormones through Keto diet. Instructor: Chelsea Kazmierczak-Goethel of MetroEast Natural Healing Center Cost: $5/free for co-op owners

Nutritional Solutions for Better Digestion Wednesday, February 19, 6:30-8pm

Before you reach for the antacid or the little purple pill in your desk drawer, discover a better solution for uncomfortable digestive problems. Alleviate indigestion, gas, diarrhea, constipation and bloating by addressing the causes of your digestive problems and by restoring a healthy intestinal track. Simple nutritional solutions can give you relief and comfortable digestion! Instructor: Nutritional Weight & WellnessCost: $20/$15 for owners

The Art of Beekeeping Saturday, February 29, 8am-6pm

Get started in the fascinating world of beekeeping in this workshop!Topics include: benefits of bees, basic bee biology and behavior, beekeeping equipment, selecting a site and starting a bee colony, managing honeybees throughout the year, extracting honey, preparing your hives for winter, and managing surviving colonies the following year. Participants will receive handouts on all topics covered including a list of resources, and will be able to see beekeeping equipment, and catalogs. Instructor: JoAnne Sabin, beekeeper and a member of the Minnesota Hobby Beekeepers Association (MHBA).Cost: $55/$50 for co-op owners

February Classes

Make a Worm Bin: Turn Kitchen Scraps into Compost! Tuesday, February 25, 6:30pm-8pm

Composting worms to get rid of kitchen scraps and avoid sending them to the landfill while making nitrogen-rich fertilizer for your garden! Pete will share the benefits of making compost with worms, how to do it, and how to use the resulting fertilizer in the garden. You will leave the class with a step-by-step plan to create your own worm bin at home.Instructor: Pete Widin of Artisan EnvironmentsCost: $20/$15 for co-op owners

Easy Vegetable Garden Design Wednesday, March 4, 6:30-8pm

Ready to try growing some of your own food but don’t know where to start? Or… tried before and got stuck? This class will get you digging into gardening with confidence this spring! We’ll cover the basics and share simple strategies to keep you loving your garden all season long. Active garden planning time and links to the best online resources included. This class is for beginners.Instructor: Michelle Bruhn, Founder of Forks in the DirtCost: $10/$5 for co-op owners

March Classes

The River Market classroom is located at 221 Main Street (the same building as the store) in the mezzanine accessible via the elevator at floor 1R.Register on our website atwww.rivermarket.coop, in the store, by phone at (651) 439-0366, or by email to Ola Schmelig at education@rivermarket.coop. Payment is due at registration. Please sign up early to help ensure classes are held. If you need to cancel, please notify us at least 3 days in advance for a full refund.

Easy and Delicious Plant-Based Eating Tuesday, March 3, 6-7:30 pm

More and more major health organizations are now recommending adopting a well-planned vegetarian diet which can fuel the highest levels of fitness, while reducing the risk of various chronic diseases. Reasons for adopting a more plant-based diet include concerns for the environment, animal welfare, personal health and religious/spiritual beliefs. This class will offer many suggestions (with recipes and samples) to help you include more plant-based meals into your diet for the whole family.Instructor: Suzanne Howard, Ayurveda PractitionerCost: $5/Free for co-op owners

Organizing Your Legacy: Making Memories that Last Wednesday, March 25, 6:30-7:30pm

Do you wonder what will become of your beloved family memorabilia? Are you wanting to get your photos organized but it feels overwhelming? Have your kids already told you that they don’t want your stuff and you are afraid it will all go to strangers or worse, be thrown out? You have a choice. This presentation focuses on moving your past into the present so that your family can cherish the lifetime of memories that you’ve collected, in a way that is meaningful for all of you.Instructor: Valerie Cady, Professional Organizer of Winnow&Spruce OrganizingCost: $5/free for co-op ownersZero Waste- DIY

Personal Care Products Thursday, March 12, 6-8pm

Ditching plastic is hard work, especially in the bathroom. Join us for this interactive DIY workshop.Together we will make personal care items from common household ingredients! You'll make and take deodorant, face wash/ mask, dry shampoo, and tooth powder. Students should bring 4 containers for their creations.Instructor: Kristina Mattson, Co-Founder of Zero Waste St. PaulCost:$15/$10 for co-op owners

Good Foods for Good Moods Monday, March 9, 6:30-8pm

Food is the key to good moods. Food is a natural antidepressant and your best source of healthy brain chemicals and important minerals. Learn how to start your day off right and keep your moods balanced all day long with real food! Have a better understanding of the food-mood connection. Feel empowered to make permanent lifestyle changes. Discover the biochemical connection to cravings and how to manage them.Instructor: Nutritional Weight & WellnessCost: Cost: $20/$15 for co-op owners

chocolatefondue

Fair Trade Chocolate Fondue

Ingredients• 1/2 Cup organic heavy cream + 1/4 cup for adding to pot as needed• 4 bars Equal Exchange Organic Dark Chocolate any variety

Dippables: You can dip almost anything in chocolate and it tastes good, but here are some more traditional options.• Strawberries Stemmed• Equal Exchange Bananas sliced just before serving• Navel oranges sectioned• Ripe and diced pineapples• Salted pretzel sticks• Dried apricots• Apple slices• Pound cake cubed• Ladyfingers• And anything else sweet that will hold together when dipped into chocolate!

Instructions1. Prepare your dippables by chopping them into bite-sized cubes (except bananas). Place in refrigerator.2. Heat 1/2 cup of cream over medium heat in a non- reactive pot until it comes to a light boil. Remove from heatand add in chopped Equal Exchange chocolate bars. Allow them to melt for 3 or 4 minutes and then whisk chocolateand cream mixture together. Add chopped almonds and stir (optional).3. Transfer melted chocolate to a fondue pot and serve. If mixture starts to become more solid you can addadditional cream, 1 tablespoon at a time to bring it to your desired consistency.

Behind theChocolateOUR MODEL: AUTHENTIC FAIR TRADE

In 1986, Equal Exchange was founded to challenge the existing trade model, which favors large plantations, agri-business, and multi-national corporations; support small farmers; and connect consumers and producers through information, education, and the exchange of products in the marketplace. With our founding, we joined a growing movement of small farmers, alternative traders (ATOs), religious organizations, and non-profits throughout the world with like-minded principles and objectives. Underlying our work is the belief that only through organization, can small farmers survive and thrive. The cooperative model has been essential for building this model of change.

With cacao sourced from democratic co-ops, our Fair Trade and organic chocolates benefit small-scale farmers in Latin America.These organic chocolates and cocoas are delicious and support a more equitable, alternative supply chain.

save!Days to save!

saveMake sure to check out our Ways to save in the store on your next visit!

fill it freshFriday

bulkbulkThursday

wellnesswellnessWednesday

fill it fresh

ownerownerappreciationday!

Save 10% on all Health & Beauty

every FIRST WEDNESDAY of the month.

Save 10% on all Bulk purchases every

THIRD THURSDAY of the month.

Save 10% on all FRESH Produce, Meat, Bakery &

Dairy every LAST FRIDAY of the month.

All Owners save 10% on one purchase during

Owner Appreciation Day.

SAVE THE DATE! The next quarterly event is

happening on MARCH 21, 2020.