Currents - WHAT'S INSIDE - River Market Community Co-op
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Currents MAY| JUNE 2022 WHAT’S INSIDE..... What’s Inside! • PRE-ORDER YOUR HOLIDAY MEAL • ROUND UP NON-PROFITS ANNOUNCED • 20-21 ANNUAL REPORT • LOCAL SAVES THE DAY • OWNER APPRECIATION DAYS
TOGETHER WE ARE STRONGER. In person meetings have been rare in my 2 COVID years as general manager, what was once a position with travel obligations, I have had none…until this spring! National Co+op Grocers (NCG) requires attendance by designated representatives of member co-ops at two meetings each year. Typically, co-ops send general managers to the required meetings and this year more than 100 GM’s met in San Diego, finally. The Spring Meeting is when the NCG annual meeting happens. Much like the way our annual meeting runs, members of NCG hear about the state of their co-op. Updates on the state of the NCG co-op of cooperatives is outlined by the President of the NCG Board Sarah Christensen, NCG’s Chief Executive Officer CE Pugh and NCG’s Chief Financial Officer Robyn DesHotel. We also heard updates from Sarad Davenport of TMI Consulting on the DEI journey NCG began two years ago. The great news is that our co-op of co-ops is strong and getting stronger. Margins are solid, sales growth is strong and the combined impacts of NCG co-op members in our communities are staggering. The NCG Food Co-op Impact Report has been released for 2021. Some highlights include: - 218 food co-op locations, in 38 states comprising 1.3 million owners - The Co+op Basics program provides everyday low prices on 379 items - The average co-op works with 178 local farms and producers - Both electricity and refrigerant use are down within NCG member co-ops 11 and 13% respectively from 2020 to 2021 The take away message is that food co-op ownership is a good investment in an inclusive food system with a broad reach populated by amazing people creating positive impacts in communities across the lands. This newsletter brings you news of the kinds of people that make retail food co-ops thrive, long time staff with passion and heart, and thank goodness for them and all the staff that make your co-op run each day. In cooperation, Sara Morrison General Manager
First round of cold hearty plants arrive May 2nd! Second round of plants arrive May 14th! Plants from:
Our Ends Statements: A Fixed Destination That We Are Trying To Reach As The World Changes Around Us By: David Mickelson, Board of Directors Our Ends Statements: A Fixed Destination That We Are Trying To Reach As The World Changes Around Us By: David Mickelson, Board of Directors Our January-February Newsletter was an excellent overview of what a co-op is and how it compares to other grocery store business models. Perhaps the most important aspect of the co-op business model may not be readily apparent or understood – the Ends Statements. What are our Ends Statements and why are they so important? Let’s revisit the River Market Ends Statements: “River Market Community Co-op cultivates a healthy community through its: equitable economic relationships; positive environmental impacts; and inclusive, socially responsible business practices.”. At first glance, our Ends Statements may seem like any other marketing slogan. But in the co-op business model, the “Ends” mean much, much more – it is the way we describe the collective impact we have on the entire community of owners, customers, producers and others. Our Ends Statements are much more than just a slogan to feel good about. They are called “Ends” because the co-op business model utilizes policies that require your co-op to demonstrate how well we are actually progressing toward End states. River Market’s General Manager is empowered to embed the Ends in the operational work of our co-op by defining achievement with specific metrics and goals that will best show progress toward the Ends. The Ends are put in practice every day through operational plans that move the co-op in the direction of these goals. Most notably, River Market management demonstrates progress in a clear and straightforward report presented to owners and the Board of Directors every August. As a director on our board serving you - the owner - reading the Ends Report is like reading an incredible book: every bit is astonishing, surprising, amazing, astounding. Our Annual Ends Report helps reinforce and remind us why our co-op exists (you can read this report linked below). Astronomy buffs know that the North Star (Polaris) is famous for holding nearly still in our sky while the entire northern sky moves around it. Likewise, our Ends are the River Market’s North Star - a fixed destination that we are trying to reach as the world changes around us. How are we doing? Interested in learning more? Request the 2021 Ends Report by emailing: GM@rivermarket.coop Attend a Board Meeting (all owners invited) Request a ZOOM link by emailing: board@rivermarket.coop Contact the Board of Directors by emailing: board@rivermarket.coop
Dedication is belief transistioned into action which is transformed into change. -Byron Pulsifer Since 1978, we have been a co-op based on a set of values and principles. It is no surprise to us that our employees choose to work here for those same reasons. As an employer, the institutional knowledge that our long-standing employees hold is priceless. We appreciate the time and dedication from all of our employees and celebrate these individuals who have helped develop us into the co-op we are today.... STAFF SPOTLIGHT Barbara, Customer Service Manager 10 years at the co-op! When did you start at the co-op and in what department/position? I started working at River Market as a part-time evening/weekend cashier May 31, 2012 What is your favorite vegetable to cook with and what does that meal look like? I’m not sure there’s a vegetable I don’t like! I do love roasting all sorts of veggies. It’s my favorite way to cook most of them. One thing I do often is roast a big batch of various veggies and I can make different meals out of them for part of the week. I serve them plain as a side dish, toss them with any of the Indian sauces we carry. I add them warm to a lettuce salad along with some craisins, walnuts and dressing. I make a soup out of them by adding veggie broth and using my stick blender to make a rich and creamy soup without adding cream. I leave chunks of the veggies for texture. We also love grilling heads of romaine in the summer months and piling up goodies on top for a fun, different salad. What depts have you worked in? Front End and Co-op to Go mostly. I helped out regularly in Produce for a couple of months when they needed help and I really enjoyed that. If you had to pick one product from the co-op to eat everyday, what would that be and why? Blueberries are my absolute favorite food in the world. I’ve loved them since I was a kid just eating them plain. My mom would freeze some and I would pop the frozen blueberries in my mouth on hot summer days. I also love making Bluebarb pie in the spring and summer. (Blueberry and Rhubarb pie) My favorite product from the Co-op is definitely Misty Fjord Salmon. I could also eat that every day! It’s so fresh tasting. It's great with a homemade cumin rub and a barley pilaf on the side with either roasted asparagus or roasted Brussel sprouts. What do you enjoy doing when you are not working? Playing with my first grandson! But I also love reading a good Nordic noir crime novel, gardening, playing Scrabble, cooking intricate and complicated recipes with my husband, and playing around with my Cricut machine. What makes working at the co-op so fulfilling? I think working with co-workers, vendors, and customers who share the same values is the best part of working here. Most of us are cooks and love to talk about food. Many of us here also value shopping at our downtown, small, and local businesses. River Market really is a community and I feel that every day.
Ola, Andre, Education Coordinator & Pricing Marketing & Ownership Manager 23 years at the co-op! 16 years at the co-op! When did you start at the co-op and in When did you start at the co-op and in what what department/position? I started in 1998 department/position? I started working in the deli at River Market during in grocery/front end as a grocery clerk. the winter of 2005. What is your favorite vegetable to cook What is your favorite vegetable to cook with and what does that with and what does that meal look like? I meal look like? Whew, too many to choose! I really like baby bok choy, it’s love purple sweet potatoes and I make a roasted versatile and delicious. There’s a great dish with glazed shiitake mushrooms veggie hash with them. (another favorite), baby bok choy, ginger, garlic, soy sauce - the baby bok choy just gets blanched, and the mushrooms and sauce cooked in a hot wok, it’s very simple. What depts have you worked in? Grocery, deli/bakery, front end, and currently pricing and What depts have you worked in? After the deli I worked as a cashier, and education. now I work in marketing. If you had to pick one product from the If you had to pick one product from the co-op to eat everyday, co-op to eat everyday, what would that be what would that be and why? Whatever is local and fresh in our produce and why? Avocados! department! What do you enjoy doing when you are What do you enjoy doing when you are not working? Walking in one not working? Gardening, reading and watching of our many excellent state or county parks; reading; biking on the foreign films. Gateway/Brown’s Creek trails; and of course cooking and eating. What makes working at the co-op so fulfilling? Working to provide What makes working at the co-op so food for our community is incredibly fulfilling and being part of a cooperative that fulfilling? Working with like-minded people who values local farmers and local producers is even more rewarding. We have share my love for good healthy food and sharing this cultivated a strong community here in the St. Croix Valley, consisting of residents, knowledge within the community. farmers, non-profit organizations and many others, and that sense of community is very fulfilling to me. Our Rounding Up at the registers program, through the generous contributions of our owners and shoppers, donates thousands of dollars each month to local, nonprofit organizations. River Market, along with Stillwater and the St. Croix Valley, has grown and changed through the years, and it is exciting to be part of that evolution and growth. We are a strong, adaptable community of employees, owners and shoppers and I constantly look forward to the next chapter.
Anthony Muman Resource Manager 11 years at the co-op! When did you start at the co-op and in what department/position? I started in September 2011 as a part-time deli clerk. What is your favorite vegetable to cook with and what does that meal look like? Fennel bulbs roasted with a little olive oil are easy and delicious, and can make just about any meal exceptional! What depts have you worked in? I’ve worked in deli, marketing, and human resources. If you had to pick one product from the co-op to eat everyday, what would that be and why? Cherry tomatoes from 10th Street Farm & Market. I also don’t think I’ll ever grow tired of dried mango. What do you enjoy doing when you are not working? Listening to and playing music, and taking care of my new fish. What makes working at the co-op so fulfilling? The resluts of the work done here on a given day are very visible in the community, and the community is often very visible in the store! It doesn’t take long to see how important the co-op is to so many people here and well beyond Stillwater. Joy Produce 12 years at the co-op! When did you start at the co-op and in what department/position? I started in July 2010 as a Produce and Bulk clerk (the dept. were combined at that time). What is your favorite vegetable to cook with and what does that meal look like? I love mushrooms! I love sauteing them in olive oil and a little salt and enjoying them with whatever else we are having for supper. I especially like sauteing shallots, crimini mushrooms and thinly sliced radishes until caramelized and finishing with a topping of fresh parsley. What depts have you worked in? Besides Produce and Bulk, I have worked in Grocery when they needed extra help. If you had to pick one product from the co-op to eat everyday, what would that be and why? Coffee! I have been drinking coffee for a long time! In junior high school, when I started working for my Dad in his wholesale greenhouse, we always had a “coffee break” in the morning. Even when I helped on the delivery truck, we had a thermos of coffee for a “coffee break”. What do you enjoy doing when you are not working? When I’m not working, I enjoy reading, gardening, hiking, XC skiing, camping, sewing and making small craft projects. I love getting together with my family and friends to cook and share a meal. What makes working at the co-op so fulfilling? Working at the co-op is very fullfilling because I enjoy my work, my wonderful co-workers, customers who I’ve known for a long time, and meeting new customers too!
Kernza® a tiny grain making a HUGE IMPACT. Resources: https://perennial-pantry.com/ and https://kernza.org
Kernza® Perennial Grain The Land Institute’s breeding program for intermediate wheatgrass began in 2003, guided by Dr. Lee DeHaan. Multiple rounds of selecting and inter-mating the best plants based on their yield, seed size, disease resistance, and other traits have been performed, resulting in improved populations of intermediate wheatgrass that are currently being evaluated and further selected at The Land Institute. A collaborative network of international researchers have since taken up the perennial vision and include three additional breeding programs at the University of Minnesota, University of Manitoba and Utah State University. Kernza® grain is harvested from intermediate wheatgrass (Thinopyrum intermedium). This grain is a perennial substitute for annual wheat in foods like baked goods and beer or can be used as a whole grain like barley or rice. Growing for a better future. The leading regenerative crop and a cousin of wheat, Kernza® is the first perennial grain, meaning it lives for multiple years. Kernza® has huge, 10 foot deep roots, where the magic of healing the earth happens. Why perennial grains? feet: Kernza® has deep roots that draw down carbon from the Deeply rooted for good: air to build healthy soil, improve Regenerative agriculture is farming that heals the wildlife habitat, and protect earth, by: water resources. Building soil: Increased plant diversity, covering our soil year-round, and stopping tillage build healthy soils. Cleaning water: Healthier soil catches and holds water during extreme rain events, and perennial crops prevent water contamination. Fighting Climate Change: Plants can drawn carbon out of the atmosphere and store it in our soil.
It’s good for you! With more protein per calorie than any other grain, and eight times the insoluble dietary fiber of whole wheat flour Kernza® is wonderful for your diet. Although not gluten-free, Kernza® grain has gluten, but it is not as strong as the gluten in wheat flour. Eaters agree: Kernza® tastes great! Bring nutty, sweet, delicious new flavors to your food. Just like other grains, Kernza® can also be cooked just like you would whole wheat berries, spelt, or wild rice—as a loose grain for salads, soups, or quick sautés and stir frys. Kernza® whole grain salad with roasted butternut squash Recipe courtesy of: https://emptynesterskitchen.com/ Ingredients: 1 cup Kernza® Whole Grains prepared according to package instructions. (located next to the grains!) 1 cup cubed, roasted butternut squash 1 cup fresh arugula 2 ounces honey goat cheese, crumbled (Montechevre Honey Goat Cheese in our Cheese section is delicious!) 4 strips of bacon, cooked and crumbled ( Beelers is a perfect choice!) ¼ cup of The Salad Girl Citrus Splash vinaigrette 1 tablespoon of pomegranate seeds Directions: Place grains in a medium bowl and fluff with a fork. Add squash, arugula, goat cheese, bacon and vinaigrette and toss gently to combine. Sprinkle pomegranate seeds on top.
Together we can do great things! Since 2014 we have been members of National Co+op Grocers (NCG). Like you, our Owners, we chose to become members because of the values and principles NCG operates by. As a cooperative of cooperatives (148 food co-ops to be exact!) we drive where energy should be put, and we are thankful for all the hard work NCG puts in to make a greater impact. Here are just a few impacts NCG has made on our behalf in 2021: NCG 2021 Food Impact Report
Everyone is welcome! Learn something new from the comfort of your home. Classes will be virtual over zoom unless otherwise stated. Planting for Pollinators Thu, May 12 at 7:00-8:30 PM Pollinators are critical to a healthy environment and many native species of bees are in jeopardy. Birds, bats, butterflies, beetles, some small mammals, and most importantly, bees pollinate plants and are responsible for bringing us one out of every three bites of food. In this class you will learn what you can do at home to create healthy pollinator habitats for native bees and butterflies in your own yard. U of M Extension Master Gardener volunteers are eager to share research-based gardening best practices that promote healthy landscapes, healthy foods, and healthy lives with the people in their community. Instructor: Ramsey County Master Gardener Cost: $5/free for co-op owners All About Your Co-op: You Own It! Mon, May 16 at 6:00-7:00 PM This course is intended for River Market Co-op owners who are curious about how our Co-op is managed and how decisions are made – and that involves you! In this entertaining and informative course, we will “bare all” and demystify the process of how our co-op is run. Such as…how does the staff, General Manager, and Board of Directors work together in our Co-op? We will share little-known behind-the-scenes insights as well as de-bunking some myths. We will also review the role of owners in the Board Meeting process and how owners (like you!) can become a Director on the Board. Cost: Free How to Be a Pest Detective Tue, Jun 7 at 7:00-8:15 PM This class is designed to help home gardeners learn how to prevent against, diagnose, and respond to problems in your yard and garden using Integrated Pest Management practices. U of M Extension Master Gardener volunteers are eager to share research-based gardening best practices that promote healthy landscapes, healthy foods, and healthy lives with the people in their community. Instructor: Ramsey County Master Gardener Cost: $5/free for co-op owners Hoop There It Is – Intro to Hooping Thu, Jun 9 at 7:00-7:45 PM Join us for a free-spirited, non-intimidating, relaxed, fun atmosphere. Hooping provides an enormous range of health benefits, both mentally and physically. In this class you will learn the basics of hooping and how to hoop like no one is watching – a very important element! We will try different ways of waist hooping, moving while inside the hoop, and possibly some fun hoop dance moves. Comfortable, non-bulky clothes are best. Bring water and a hoop if you have one, though there will be different size hoops provided as well. We will meet outside at Pioneer Park, 515 2nd St N, Stillwater, MN. Instructor: Mimy Constantine, Hula Hoop Instructor Cost: $5/free for co-op owners REGISTER FOR ALL CLASSES AT: www.rivermarket.coop
All About Your Co-op: You Own It! Mon, Jun 13 at 6:00-7:00 PM This course is intended for River Market Co-op owners who are curious about how our Co-op is managed and how decisions are made – and that involves you! In this entertaining and informative course, we will “bare all” and demystify the process of how our co-op is run. Such as…how does the staff, General Manager, and Board of Directors work together in our Co-op? We will share little-known behind-the-scenes insights as well as de-bunking some myths. We will also review the role of owners in the Board Meeting process and how owners (like you!) can become a Director on the Board. Cost: Free River Market Book Club Thu, Jun 16 at 7:00-8:00 PM Join us for the fourth River Market Book Club – this time we will be reading “Vegetables Love Flowers” by Lisa Mason Zieglera, a book that explains the benefits of interplanting flowers and vegetables for best harvests. Facilitators: Angela Hauge, Ola Schmelig Cost: Free DIY Bug Spray and Portable Bug Protection (In-person & virtual class) Sat, Jun 18 at 1:00-2:00 PM Join us for an in-person class to learn about the essential oils that are helpful for keeping away insects. Liza Docken, National Educator for Pranarom will be giving us a tutorial on making your own Bug Spray. She will also show you great ways to take extra bug protection on the go -- from patio, to picnic, to camping! You will be ready and protected for all your summer outdoor adventures. You will leave the class with a sample of your own bug spray. The in-person class will be limited to 5 people (register for the in-person option). Virtual option using Zoom technology has unlimited capacity (register for the virtual option). Instructor: Liza Docken, National Educator for Pranarom Cost: $5/free for co-op owners Spring into Summer Thu, Jun 30 at 7:00-8:00 PM Everything you need to know about making your vegetables, flowers, lawn and trees thrive from spring through late summer. U of M Extension Master Gardener volunteers are eager to share research-based gardening best practices that promote healthy landscapes, healthy foods, and healthy lives with the people in their community. Instructor: Ramsey County Master Gardener Cost: $5/free for co-op owners Hoop There It Is – Intro to Hooping Thu, Jul 7 7:00 PM-7:45 PM Join us for a free-spirited, non-intimidating, relaxed, fun atmosphere. Hooping provides an enormous range of health benefits, both mentally and physically. In this class you will learn the basics of hooping and how to hoop like no one is watching – a very important element! We will try different ways of waist hooping, moving while inside the hoop, and possibly some fun hoop dance moves. Comfortable, non-bulky clothes are best. Bring water and a hoop if you have one, though there will be different size hoops provided as well. We will meet at Pioneer Park, 515 2nd St N, Stillwater, MN. Instructor: Mimy Constantine, Hula Hoop Instructor Cost: $5/free for co-op owners REGISTER FOR ALL CLASSES AT: www.rivermarket.coop
local, organic, delicious food at your fingertips. (or a click of a mouse!) NEW online grocery store is live and ready! https://www.rivermarketonline.com/
These These portable, portable, protein-packed protein-packed snacks snacks will will give give you you thethe energy energy you you need need forfor your your outdoor outdoor adventures. adventures. Our Our bulk bulk section section hashas everything everything you you need! need! No-Bake No-Bake Apricot Apricot Cashew Cashew Energy Energy BarsBars NutNut Butter Butter andand FlaxFlax Powerballs Powerballs 1 1 ⁄2 1cups 1 ⁄2 cups chopped chopped drieddried apricots apricots 1 1 ⁄2 cup ⁄2 cup cashews cashews 1 1 ⁄2 cup ⁄2 cup almonds almonds 1 1 ⁄2 1cups 1 ⁄2 cups almond almond butterbutter 1 1 ⁄2 cup ⁄2 cup cashew cashew butter butter 1 banana, 1 banana, peeled peeled and and mashed mashed 1 1 ⁄2 cup ⁄2 cup peanut peanut butter butter 2 tablespoons 2 tablespoons ground ground flaxseed flaxseed 1 cup 1 cup flakedflaked coconut coconut 2 tablespoons 2 tablespoons wheywhey protein protein powder powder 1 1 ⁄3 cup ⁄3 cup shelled shelled hemphemp seeds seeds 2 tablespoons 2 tablespoons cocoacocoa powder powder 1 1 ⁄3 cup ⁄3 cup chia chia seeds seeds 1 tablespoon 1 tablespoon honeyhoney 3 tablespoons 3 tablespoons cacao cacao powder powder 1 1 ⁄3 cup ⁄3 cup almonds, almonds, finelyfinely chopped chopped 1 tablespoon 1 tablespoon macamaca powder powder 1. In1. a In a mixing mixing bowl,bowl, stir together stir together the almond the almond 1. Place 1. Place the apricots, the apricots, cashews, cashews, almonds almonds and and powder, powder, cocoacocoa cashew cashew butter butter in a in a food food processor processor and and mix mix powder powderand and honey. honey. BlendBlend untiluntil smooth. smooth. 2. Line 2. Line a plate a plate or pan or pan withwith parchment parchment paper. paper. ingredients ingredients havehave come come together. together. The The mixture mixture Roll Roll the mixture the mixture into into 1- to1-2-inch to 2-inch ballsballs and and will be will still stillcoarse. be coarse. placeplace on parchment on parchment paper. paper. Next,Next, roll each roll each 2. Transfer 2. Transfer to a to a mixing mixing bowlbowl and and add add the remaining the remaining ball inballthe in chopped the chopped almonds almonds and and return return to to ingredients. ingredients. Stir Stir untiluntil the mixture the mixture takestakes on theon the parchment parchment paper. paper. PlacePlace in refrigerator in the the refrigerator consistency consistency of a of a very very thickthick dough. dough. LineLine a loafa loaf pan pan withwith parchment parchment paperpaper and and presspress mixture mixture refrigerator refrigerator for atforleast at least one one hour,hour, thenthen checkcheck Reprinted Reprinted by permission by permission from grocery.coop. from grocery.coop. to make to make suresure it hasit set. has set. When When set, set, turnturn the the mixture mixture out onto out onto a cutting a cutting boardboard and and sliceslice into into 14 pieces. 14 pieces. KeepsKeeps refrigerated refrigerated up toup5to 5 days. days.
Chewy Chewy Cocoa Cocoa Granola Granola BarsBars 2 cups 2 cups rolled rolled oats,oats, thickthick ½ cup½ cup raisins, raisins, drieddried cherries cherries or other or other drieddried fruitfruit ½ cup½ cup coarsely coarsely chopped chopped almonds, almonds, walnuts walnuts or or Chocolate Chocolate Matcha Matcha Energy Energy BallsBalls peanuts peanuts ¼ cup¼ cup cocoacocoa ¼ teaspoon ¼ teaspoon salt salt 1 1 ⁄2 cup⁄2 cup raw raw cashews cashews ¾ cup¾ cup applesauce applesauce 1 ⁄4 cup⁄4 cup 1 raw raw walnuts walnuts ½ cup½ cup honeyhoney or agave or agave syrupsyrup 1 cup 1 cup pitted pitted datesdates 1 teaspoon 1 teaspoon vanilla vanilla 1 tablespoon 1 tablespoon maplemaple syrup syrup or honey or honey 2 tablespoons 2 tablespoons unsweetened unsweetened cocoa cocoa 1. Preheat 1. Preheat the oven the oven to 350°F. to 350°F. Cut Cut a piece a piece of of 1 tablespoon 1 tablespoon plus plus 1 teaspoon 1 teaspoon matcha, matcha, divided divided parchment parchment paper paper 8 inches 8 inches wide,wide, and and placeplace it in it in Pinch Pinch of salt of salt an 8"anx8" 8"xbaking 8" baking pan,pan, withwith the edges the edges hanging hanging overover to make to make handles handles for easy for easy removal removal of theof the 1. Place 1. Place cashews cashews and and walnuts walnuts in food in the the food 2. aOn 2. On a sheet sheet pan,pan, spread spread the oats the oats and and toasttoast themthem thenthen scrapescrapethemthem to center to the the center of the of the in the in oven the oven for about for about 10 minutes, 10 minutes, untiluntil fragrant fragrant container. container. AddAdd the dates, the dates, maple maple syrupsyrup or honey, or honey, and and lightly lightly goldengolden in spots. in spots. Let cool Let cool on aon a rack. rack. cocoa, cocoa, 1 tablespoon 1 tablespoon matchamatcha and and salt. salt. Process Process 3. Place 3. Place the cooled the cooled oatsoats in a in a large large bowlbowl and and add add untiluntil the dates the dates formform a thick a thick pastepaste and and the the the dried the dried fruit,fruit, nuts,nuts, cocoacocoa and and salt and salt and stir to stir to mixture mixture holdsholds together together if youif you squeeze squeeze a bitaofbitit.of it. mix mixwell.well. 2. Scoop 2. Scoop out aout a tablespoon tablespoon of theof mixture, the mixture,formform 4. In4. a In a medium medium bowl, bowl, combine combine the applesauce, the applesauce, into into a balla and ball and placeplace into into a medium a medium bowl; bowl; repeat repeat honey honey and and vanilla. vanilla. Stir Stir untiluntil smooth, smooth, thenthen pourpour untiluntil all ofallthe of mixture the mixture has been has been used.used. Use Use a a overover the mixture. the oat oat mixture. Stir Stir untiluntil well well mixed,mixed, thenthen wirewire meshmesh strainer strainer to the to sift sift remaining the remaining matcha matcha spread spread in thein prepared the prepared pan.pan. Using Using a spatula, a spatula, overover the balls. the balls. Roll Roll the balls the balls around around to coat. to coat. Store,Store, tightlytightly 5. 5. wrapped, wrapped, in thein refrigerator the refrigerator when when pressed. pressed. CoolCool on aonracka rack for 10forminutes, 10 minutes, fortoupa to for up a month. month. thenthen use parchment use the the parchment tothe to lift lift bars the bars out and out and let cool let cool completely. completely. Cut Cut 3-by-43-by-4 to make to make 12 bars. 12 bars. Store, Store, tightly tightly wrapped, wrapped, for upfortoup4to 4 days days at room at room temperature temperature or a or a week week in thein refrigerator. the refrigerator.
Please say, “Let’s Round UP!” this May for: We envision a world that values the environment and lives in harmony with pollinators. Pollinator Friendly Alliance is a grassroots conservation organization. Small and lean, we stand as a Minnesota leader in pollinator conservation. Volunteer-driven and based in the St. Croix River Valley, we advocate for pollinators in local communities and beyond. PFA’s credibility as the visionary, organizer and liaison-broker among other committed stewards generates action-oriented partnerships. The reach of PFA’s mission expands many-fold with the work of every advocate.
Please say, “Let’s Round UP!” this June for: GROWING FARMERS, GROWING FOOD Big River Farms, a program of The Food Group, is an incubator farm near Marine on St. Croix, MN. We provide land, education, and resources for farmers to learn sustainable growing practices, grow organic foods, and build strong businesses. Our program is designed to serve farmers of color, immigrant farmers, and other groups who face disproportionate barriers in accessing land, education, and markets.” Learn more at: https://thefoodgroupmn.org/farmers/
Big River Farms VOLUNTEER DAY June 23, 2022 - 9am to 11am A great opportunity to help out with your co-op community! Join the team at Big River Farms for some real farm work! You will help with a variety of activities alongside other Owner’s and Customer’s of River Market Co-op. Sign up today: http://vhub.at/rivmar
OUR ENDS STATEMENT: River Market Community Co-op cultivates a healthy community through its: • Equitable economic relationships; • Positive environmental impacts; and • Inclusive, socially responsible business practices. BOARD OF DIRECTORS David Mickelson (President) Victoria Bradford Styrbicki (Vice President) Mead Stone (Secretary/Treasurer) Christina Arndt Angela Hauge Karen Hulstrand Larry Martin Scott Vrchota MONTHLY BOARD MEETINGS: When: The Second Tuesday of each Month at 6:00 pm Where: The Board of Directors will meet virtually via Zoom until further notice. If you would like to be a part of the Zoom meeting, please email board@rivermarket.coop, to receive the meeting invite. 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
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