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928 Raymond Avenue

Saint Paul, MN 55114

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FALL 2018September * October * November

Hampden Park Co-op – Where Shopping Small is Bountiful!It is very hard for me to resist the urge to make this article about our present state of politics. Instead, I will try to explain the importanceof co-ops, and how maybe we can apply some of the co-op values that we practice to solve some of the very serious issues we have in our country today.

We can start with our Four Pillars of Cooperative Governance.¹ AsI went through these, it became very obvious that I could ask myself,

“Is this what is missing from our current state of national governance?”• Teaming – Successfully working together to achieve common purpose.• Accountable Empowerment – Successfully empowering people while at the same time holding them accountable for the power granted.• Strategic Leadership – Successfully articulating the cooperative’s direction/purpose and setting the organization up for movement in this direction.• Democracy – Successfully sustaining a culture in which people choose meaningful ways to participate for both individual and common good.I think we could agree that if we had a leader who made us feel we were all working together, and that if our elected officials were accountable for the power granted to them, we would then feel that maybe we were being heard and that leadership is moving in a direction we are comfortable with. Most importantly, we want to feel we can sustain a culture in which people can choose meaningful ways to participate for both the individual and common good.

Thanks to co-ops, we are holding neighborhoods together. We arecreating jobs, and supporting causes that are meaningful to us. Within a co-op modeled on the Four Pillars of Cooperative Governance, no matter what the role, the expectation is that everyone is responsiblefor working together effectively, to be accountable and able to empower others, to be focused on purpose, and to participate in ensuring a healthy democracy. It is what our Hampden Park Co-opis working to achieve. 1. www.cdsconsulting.coop/cooperative_governance/4pcg

By Kate Gray, Board President

The Cooperative Grocer Network posted the above quote on its Instagram account a few weeks ago, and it made me think of the Hampden Park Co-op and all of the positive values that the store sustains. Generosity and joy, cooperation and value, enthusiasm and productivity, service and prosperity: these values show up daily in the words and actions of HPC’s staff, member-owners, our general manager, and the board members. HPC is a unique space that is unlike any other grocery store in the Twin Cities, and those of us who support the store should be proud of the fact that our actions sustain something deeper than just profits.

How and where we choose to spend our dollar has a significant impact on our communities and our society at large. At a time when many of us are aware of our spending power, I hope that most will understand that a dollar spent at HPC is a vote for social democratic values and the cooperative community that supports such values. I’d like to share HPC’s Ends Statement that was crafted by the board last year:

Ends Statement: Hampden Park Food Cooperative is a thriving, for-profit, neighborhood enterprise that:

• builds mutually beneficial relationships and shared equity between its stakeholders consisting of employees, owners, and community members;

• provides convenient, accessible, and desirable healthy foods and products at fair prices; and

• connects people to cooperative values and practices for a sustainable future.

Hampden Park Co-op’s Ends Statement is designed to be both a formal statement and a guide for the board, the general manager, and member-owners as we navigate our way in the competitive grocery market and maintain our place in the community.

On an informal level, I’d like to use the Ward quote as a statement and a guide for our HPC community. Especially in a time when we may feel at odds with others, when we may wonder how we can actually make a real difference, or when we feel uncertain, scared, or tired, we can look to our cooperative community and find generosity, joy, cooperation, enthusiasm, and prosperity. Being a member-owner, a shopper, or employee is a simple way to be engaged at HPC. But for those who may be looking for ways to generously and enthusiastically elevate their engagement, now is the time to consider joining our board of directors.

The HPC Board of Directors is indeed generous with their time, joyful about our store, cooperative as a team, enthusiastic about the future of HPC, and productive where it counts. We all believe that we are serving a local business that embodies our values; therefore we know we are making a real and lasting difference in our community.

Why are Co-ops MoreImportant Now Than Ever?

An Invitation to Serve

By Chuck Parsons,General Manager

The more generous we are, the more joyous we become. The more cooperative we are, the more valuable we become. The more

enthusiastic we are, the more productive we become. The more serving we are, the more

prosperous we become. — William Arthur Ward

Continued on next page

A quarterly publication from:

Hampden Park Co-op928 Raymond AvenueSaint Paul, MN 55114651.646.6686

Mon – Fri: 7:00 am – 9:00 pmSat – Sun: 9:00 am – 7:00 pm

HPC Board of Directors:Kate Gray, PresidentLynn Englund, SecretaryLuca Cowles, TreasurerDylan MacWilliams, Staff RepMark Chapin • Rachel FangAblavi Handziak • Ayanna James-Lu’BeckSarah McRoberts

The 2018 board meets at 6:00 pm on the last Monday of every month (unless it’s a holiday or the Annual Meeting). Please email if you’d like to attend so we can set you up with a seat, or notify you of scheduling changes, but we’re also glad to see walk-ins: board@hampdenpark.coop

Fall 2018 board meetings:Monday, Sep. 24 • Sunday, Oct. 28 (Annual Meeting!) • Monday, Nov. 26

Ends Statement: Hampden ParkFood Cooperative is a thriving, for-profit, neighborhood enterprise that:

• builds mutually beneficial relatio ships and shared equity between its stakeholders, consisting of employees, owners, and community members;

• provides convenient, accessible, and desirable healthy foods and products at fair prices; and

• connects people to cooperative values and practices for a sustainable future.

Membership: Everyone is welcometo shop at HPC, and we invite anyone to join! Membership involves a one-time purchase of one share of stock per household. The cost is $30. Stockholders currently receive special pricing on member sale items, as well as discount coupons in their quarterly newsletter. We also provide reciprocal membership with select other local Twin Cities co-ops. Feel free to ask our friendly staff for more information.

Let us know if you’re moving or tell us your thoughts: info@hampdenpark.coop

For advertising information email:marketing@hampdenpark.coop

Printer: Seven Corners PrintingMail House: Do-Good Mailing Services

www.HampdenPark.coop

If you are feeling compelled to serve in a new capacity, then we urge you to think about one of our open board seats. To repeat the sentiment of last year’s newsletter: In our current political climate, many people have decided that taking local action is where real change begins. We invite you to take a moment and reflect on your unique gifts – then consider elevating your engagement with our co-op to embody the change you want to see in the world. As this fall’s Annual Meeting on October 28th approaches, your agency is requested. Hampden Park Co-op is looking for new directors interested in service that reflects their values.

Feel free to reach out with questions if you are interested in becoming an active member of our board. You can email Kate Gray: board@hampdenpark.coop. Or you can find the board application online: www.hampdenpark.coop/call-board-members.

An Invitation to Serve Continued from page 1

Being a member-owner, a shopper, or employeeis a simple way to be engaged at HPC. But

for those who may be looking for ways to generouslyand enthusiastically elevate their engagement, now is the

time to consider joining our board of directors.

C - PMONTH

A B ETT E R WO RLD

O CTO B E RI S NATI O N A L

Hampden Park Co-op’s

Sunday, October 28, 20186:00 p.m. Check In • 6:30–8:30 p.m. Program

The Annual Meeting – it’s the time when we gather to have food and refreshments, enjoy entertainment, be inspired by an informational speaker, review the past fiscal year, vote on any bylaw changes, and elect board members. All member-owners are encouraged to attend and participate.

We are member powered, and the Annual Meeting is just one way to make your voice heard!Held at Saint Cecilia’s Church • 2357 Bayless Place

2018 HPC Board of Directors pictured left to right: Mark Chapin, Sarah McRoberts, Ablavi Handziak,Dylan MacWilliams, Martha Hotchkiss, Rachel Fang, Kate Gray, and Luca Cowles. Not pictured:

Lynn Englund, and Ayanna James-Lu’Beck. Note that Martha Hotchkiss recently stepped down –for an extended visit to Peru! We thank Martha for her years of service to the board.

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Helping you stretch your budget!We recognize that there’s a perception that Hampden Park Co-op is a more expensive place to shop than many chain grocery stores – and we can be a bit more costly because we try to provide organic, sustainable, and fair-trade foods and goods that take more expense to produce. To save money, perhaps you already know to look for the bi-weekly Co+op Deals, and the everyday low-priced Co+op Basics. Yet another way to save a bit of green – and be green – is Bicycle Benefits. Buy a sticker for a one-time $5 purchase, and every time you cycle to our store show your sticker on

your helmet to save 5% off your co-op purchase. Whether you bike for fitness, for fun, or to help the environment, you can stretch your budget! Check out their website for other local participating businesses: www.bicyclebenefits.org.

❸❸

Below adapted from “Delightful Winter Squash” By Robin Asbell for www.StrongerTogether.coop

Reprinted by permission from National Co-op Grocers (NCG). Find articlesabout your food, where it comes from, recipes, and a lot more at their website.

PRIMER

Above infographic sources include former produce staffMelissa Lindholm & Alex Newby, and www.strongertogether.coop/food-lifestyle/winter-squash-guide. Squash art by Alex Newby.

fresh Don’t forget to advance order for Thanksgiving

By early November there will be store sign-up sheets to pre-order fresh, free-range turkeys. For Thanksgiving we’ll also have frozen, free-range turkeys (including organic) and breasts, plus some non-meat options – all for a happy holiday table!

[The Halloween] pumpkin you put out on the stoop is quite versatile and just one of the cornucopia of so-called winter squashes harvested in the fall. They are distinguished from summer squashes in that they are good keepers, and will last all winter long in a root cellar.

The sturdy skin of the winter squash is one of the reasons that it keeps so well. It's also one of the reasons that many cooks are intimidated by squash cookery, as they may be daunted by the prospect of wielding a knife on such a big, hard object. … Luckily, with a few tips on how to approach a winter squash, it should be as easy as (pumpkin) pie.

Firstly, it is good to know that small squashes, like Sweet Dumpling and Delicata, have thin, tender skins, making them easier to cut. Butternuts are almost as tender, so if cutting squash is a barrier, those are good varieties to get to know.

For all squashes, you will have an easier time cutting them in half if you remove the stem. If you have a meat hammer or mallet handy, you can just give it a whack and it will usually pop right off. Alternatively, pry it off with a spoon. Then, set the squash on its bottom or side, whichever is most

stable. With one hand on the spine of your chef's knife (careful of your fingers) and one on the handle, cut the squash in half, rocking the knife from side to side and using a little body weight to get through. If it is just too hard (or your knife isn't sharp), try this oven trick.

Preheat the oven to 400⁰F, and then slide the whole squash in for 5‒10 minutes. When you take it out, the outer skin will be softened enough to pierce with a knife. [For] really big, hard squashes, like the Hubbard … my farmer friends break theirs up with an axe, or simply put it in a paper bag and drop it on the ground until it breaks open.

Once your squash is halved, you can choose your method of peeling. Some folks like to have at the halved squash with a peeler, and this works well with smooth squashes, like butternuts. Deeply grooved or thick skinned squashes will foil the average peeler. I find that a very safe way to peel and cube squash for cooking is to cut halved squash into slices, then lay them flat and use your chef's knife, with your free hand bracing the spine again, to cut straight down to trim the skins. You can also hold the slices upright and use a peeler or paring knife, whichever is more comfortable.

Once the slices are peeled, you can cook them as they are or chop them in chunks.

Winter squashes are a perfect match for the cold season in so many ways. Their dense, creamy texture, bold orange colors, and sweet, subtle flavors make them a cook’s best friend in the kitchen. Use their sweetness to balance the other flavors in your dish, like the vinegar or lemon dressings I use in these recipes. I’m partial to roasting, because of the way it concentrates and caramelizes the squash, but you can steam, sauté, braise, or simmer your squash pieces in soup.

Each variety has its own unique personality. I have taught a class on the joys of winter squash in which I roasted cubes of several varieties and served the students a sampler plate to illustrate this point. People are amazed at how distinct and different the squashes are.

From the hand-sized Dumpling to the behemoth Hubbard, winter squash deserves to be a valued ingredient in your repertoire.

Find delicious squash recipes and more squash information in the [NCG] Sweet & Savory Winter Squash collection: www.strongertogether.coop/sweet-and-savory-winter-squash.

A WINTER SQUASH

❹

September Roundup

October Roundup

November Roundup

Did you know that food donations typically drop in the summer? Help our local Midway Keystone Food Shelf stock up this fall!

Keystone Community Services began in 1939 as a neighborhood community center – and today reaches more than 30,000 people in Ramsey County through a variety of human services such as youth programming, senior services, food shelves and distribution, and crisis support.

Keystone operates three food shelves total, a foodmobile for access to groceries, plus free farmers markets during the growing season. They strive to provide healthy choices and supplemental food sources to empower families to build self-sufficiency and healthy eating habits.

Donations should be non-perishable and pre-packaged – no expired food, please. Gluten-free, low-sugar and low-salt items are always appreciated. Non-food items such as shampoo, toothpaste, toilet paper, dish soap, and diapers are welcome, even the Go-To Metro Transit coupons from your Chinook Book! More at www.KeystoneServices.org.

FALL IN LOVE Every Clip Counts

IT’S BACK TO SCHOOL TIMEFOR FAMILIES IN NEED, TOO

NOW AT HAMPDEN PARK CO-OP

Photo from Keystone

St. Anthony Park Community Council – where residents and businesses come together on vital neighborhood interests that enhance the quality of life, and strengthen the character and vitality of our community. Starting with a framework of “equity in all we do,” they are committed to visionary partnerships with other organizations to foster the best possible outcomes for an increasingly diverse, ever-changing St. Anthony Park. Your extra change helps make our neighborhood, and ultimately our city, a better place to live, work, or visit! www.sapcc.org

Transition Town - All St. Anthony Park! This grassroots group shows neighbors how to transition from fossil-fueled habits to more sustainable ones. Go solar. Ride a bike. Drop a car, painlessly! (And grow tomatoes in your old parking space.) Join an investment club that funds co-ops. Live ingeniously with zero waste. Projects range from indoor microgreens to clothesline giveaways at Hampden Park Co-op. Donate your change to help respond to climate change! Smaller footprint, stronger community: www.TransitionASAP.org

Lionsgate Academy is a public charter school serving students with programs inclusively designed to meet the unique needs of young people with autism. Their AIM Program transitions students to achieve independence; students work or volunteer in the community – including at the co-op where, twice a week, 3–4 students help out to gain experience in the food prep industry. We even hired one student, Chris Tucker, to a staff position for the last two summers! It’s back to school and your roundup is a small way to help Lionsgate students find their place. www.lionsgate.academy

Read more on our website about the roundup recipient each month!

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By Cina Kozel, Storekeeper

It’s fall, which means it’s back to school for our youngest customers! And as part of HPC’s ongoing commitment to community, we’re reaching out to a St. Paul public school to help them with some extra funds by becoming a collection point for coupons from Box Tops for Education and Holy Land.

If you have children, grandchildren, nieces or nephews, you might already be saving these for their schools – but if you don’t or aren’t, and if you would like to contribute in some way to a local school, read on.

Box Tops for Education • Maybe you’ve seen them on the packaging of some popular national brands. Box Tops is a long-standing program that donates 10¢ in cash for each coupon. Labels that we carry include selected products from Annie’s, Cascadian Farm, Food Should Taste Good, and Larabar. Since 1996, they have donated more than $868 million to schools nationwide! Note that the coupon is not necessarily on a “box,” not always on “top,” and the schools appreciate if you check the expiration date and trim fairly close to the dashed line.

Holy Land • Have you ever looked at the underside of the cardboard sleeve of your tasty dip from our friends at Holy Land? There is a generous program where nonprofits receive 25¢ in cash for each coupon. Coupons can be found wrapped around Holy Land 8 oz. containers of hummus and dips, and we carry quite an assortment. So look and tear before you recycle! The coupons have no expiration and are perforated to snap right off. While you’re under there, you’ll also find an offer good for $2 off at one of their delicious local restaurants.

Look for the orange drop-off jar near the front of the store. You caneven tear off your coupons right after you check out, and put them in.It’s a small, super-easy way to donate, and Every Clip Counts!Questions? Please email cina@hampdenparkcoop.com.

ORANGEJAR UPFRONT

Back to School

Buy Stuff ... Clip off ... drop off

Midway Food Shelf

Old buildings are fascinating. You can trace their evolution through time by taking a good look at theirarchitectural features. 928 Raymond Ave., home of Hampden Park Co-op, is no exception. This historic building, designed by Charles R. Aldrich, was built in 1902 by the Wildey Lodge of the Independent Orderof Odd Fellows (IOOF), a fraternal order dating to 18th century England. Fun fact: Aldrich was also the architect of the castle-like Armory building at the University of Minnesota.

The Odd Fellows, according to their website, were “…ordinary people from different trades and walks of life … [who] contribute[d] some of theirhard-earned wages to a common fund which they could use for unfortunate times … Such altruistic and friendly society came to be known as ‘Odd Fellows’ because it was odd to find people organized for the purpose of giving aid to those in need and of pursuing projects for the benefit of all mankind.” Hampden Park Co-op considers the Odd Fellows to be companions in our task of making the world a better place.

By Naomi Jackson, Special to the 928 News, Part 1 in a 2-Part Series

Standing on the north side, at 2382 Hampden Ave., you will see the original arched entrance to the Wildey Lodge headquarters. Through those doors, an impressive number of stairs leads to a ballroom and areas that served as kitchen and meeting spaces. As membership in the IOOF dwindled and average age increased, the Odd Fellows moved downstairs and a series of renters occupied the upstairs spaces. Long-time co-op shoppers will remember the swaying of light fixtures when cloggers and Irish dancers rented the dance floor. A sign by the entrance indicates its current main tenant, Twin Cities Aikido.

The address 2380 is the old entry to the IOOF’s downstairs headquarters. A space that once held large windows now features a wood facade with a door and a couple of small crank windows. Multiple layers of paint reflect a series of occupants. At sidewalk level is a metal hatch that once led to the coal chute. The rooms behind the door are now part

of the co-op’s main office.

To the left of the old IOOF facade you’ll see a bricked-up door and windows. Before the IOOF moved downstairs, this back of the building was retail space, and in the 1980s was the office of District 12 (now St. Anthony Park Community Council). When the Odd Fellows took over the space, they closed off and created doors and windows as needed. When HPC bought the building in 2009, this became our office. Prior to that, staff shared a very cozy 10'×10' office that opened into the back storeroom.

To the right of the arched doorway, rows of anomalous brick indicate that retail space at the Raymond/Hampden intersection once probably fronted on Hampden Ave.A beautiful tile piece, by artist and member Susan Warner, sits where a window might have been. Parkview Cafeoccupied this space from 1955 until 2008. Two pharmacies, first Orf and then Harms, predated the cafe. When the cafe sign was removed in2009, the old Harms Pharmacy sign underneath piqued the curiosity of member Karlyn Eckman. With a little sleuthing, she discovered it was one of the first done by her father, Don Eckman, a professional sign painter.

Now go around to the side parking lot. The south wall holds clues that there once was a building where our parking lot sits. A dark line demarks the building’s roof line, and the rather messy-looking brick wall below the line tells us the wall was built blind from the other side. This happens when a new building is built snug against a preexisting structure. An early photo in the co-op entry reveals that the long-gone building was once Olson & Co. Hardware.

To the rear is an obviously newer addition, a warehouse built in the late 70s to house the Odd Fellows float! The float never materialized, so the space was acquired by a previous grocer to handle overstock storage.

The co-op entry, with its fresh orange-hued brick, also comes from a different era than the rest of the building. Hampden Park Foods, as we were known in the early 90s, was growing and changing, and the cramped front entrance area wasn’t meeting the needs of increased customer flow. This foyer, built in 1995, freed up space for shopping carts and product display, and also made the building handicap accessible. You can glimpse how the original walls were constructed in the cutaway between the entry and the store. Susan Warner created the decorative tile work as well for the exterior of this addition.

Facing the store on Raymond Ave., you can see how the front looked before the new entry was built. There would have been two windows with a door between. The door space is bricked up, and the left window space holds a mural by Inna Shears. The remaining window, which now tops our eating counter, occasionally had to be removed to hoist in freezers or coolers that didn’t fit through the door. (Now, the foyer’s double doors to the parking lot are taken down to get in oversized equipment.)

The south side of the IOOF building has been a grocery store for most, if not all, of its existence. In our files is a copy of an early flier for a neighborhood competitor, Raymond Ave. Grocery (Harry E. Anderson, proprietor), listing butter at 34¢ per pound, cabbageat 5¢ each, and spare ribs for 25¢ per pound (quart of kraut included).

Early grocers in this building included Allen Bros. and Green Grass Grocery. Green Grass was acquired in 1979 by St. Anthony Park Foods, located near the St. Paul campus. The campus area store was renamed SAP 1 and the store here became SAP Too, later Hampden Park Foods; these stores were organized as nonprofits. In 1993, Hampden Park Foods reorganized as the Hampden Park Co-op, a for-profit consumer cooperative. SAP 1 closed in 1995. In 2009, we purchased the building, and a flurry of remodeling and updating ensued. Next issue, I’ll take the exploration of our building’s architecture and history inside. Sources: Articles by Anne Holzman, Karlyn Eckman, Rachel Fang, Christina Nicholson, John G. Shepard,and Jan O’Donnell; HPC website & archives; Odd Fellows website www.ioof.org

Currier & Ives print with Odd Fellows motto

Library of Congress

Old Harms Pharmacy sign uncovered in 2009

Photo by Linda Andersen

Wildey Lodge entrance

Back doors to the co–op offices

Olson & Co. Hardware next to IOOF building

The front in 2001

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Check out this art fromSt. Anthony Park Foods, 1980

Prices 100 years or so ago

By Emma Radke, ProduceYou may have noticed over the

summer that we’ve been offering basil in larger quantities and you know what that means – pesto!

I love the local basil from Wisconsin Growers for their broad, buttery-soft

leaves. My dairy-free pesto recipe is: 3 packed cups of basil leaves,

chopped and tossed in ¼ cup olive oil; 3 tbsp nutritional yeast; 3 tbsp

pine nuts; and garlic salt totaste. Blend all in a food processor. Optional: add vegan ricotta cheese

for a thicker, creamier base.Depending on weather, Wisconsin Growers will continue to supply us

with basil into the early fall, and pesto is easy to freeze in serving-size

quantities to add a fresh note to dishes through year’s end.

WI Growers BasilCastle Rock Cheese

By Linda Andersen, Cheese BuyerSome recent cheese selections are from Castle Rock Organic

Farms: Blue Cheese; and Medium, Tomato-Basil, and Jalapeno Pepper

Cheddars. For superior milk their cows graze in organic pastures near

Osseo, WI, and cheese is aged in five individual caves which adds earthiness and complexity. Each cave has its own distinct quality

based on the mineral content below the surface, and the constant

temps and humidity make them a perfect place for aging. Castle Rock is a sustainable, organic farm that practices quality craftsmanship. A

favorite treat is to pair a blue cheese with walnuts and grapes. A perfect and easy appetizer that is healthy,

and ready just like that!

Frontier Co-op Tea

By Mickey Quinn, StorekeeperAfter a day of storekeeping duty,

I really enjoy heading home, kicking my feet up, and unwinding by having a warm cup of tea. The tea from Frontier Co-op allows me to create my own personal blend with their assortment of

bulk teas and herbs. My personal cocktail of choice is an Irish

Breakfast Tea with a pinch of peppermint or spearmint, along

with a dash of honey. If it’s a Friday night, I might put a couple of drops of whiskey in there, too.A fun and customizable product. Frontier is based in our neighbor

to the south, Iowa, and I likethat most of their products

are organic and some are even fair-trade certified.

Good for 10% off oneshopping trip up to $50

$5 off max

Excludes certain non-discountable itemsCannot be combined with other discounts

Expires November 30, 2018

Date:

Member #:

Purchase Amt:

Discount Amt:

Member-OwnersGood for 10% off one

shopping trip up to $50$5 off max

Excludes certain non-discountable itemsCannot be combined with other discounts

Expires November 30, 2018

Date:

Member #:

Purchase Amt:

Discount Amt:

Member-OwnersGood for 10% off one

shopping trip up to $50$5 off max

Excludes certain non-discountable itemsCannot be combined with other discounts

Expires November 30, 2018

Date:

Member #:

Purchase Amt:

Discount Amt:

Member-Owners

Tanka Bar

By Dylan MacWilliams, Floor Mgr.I always need something to noshon after a full day at work, and I want it to be tasty and healthy!

Especially when I need to power through a bike ride or long bus

commute, I’ll find myself standing in front of the Tanka Bars. This

buffalo-and-dried-cranberry protein bar is produced by Native American

Natural Foods on the Pine Ridge Reservation in South Dakota.

Sustainability, care, and respect are at the heart of everything the

company does, which includes partnering with the Indian Land

Tenure Foundation to help return buffalo to the Great Plains. Try the

Slow Smoked Original or, if you can handle a little heat, the Spicy

Pepper flavor.

Here Are A Few Things Our Staff s

Chinook BookThe new issue is out now

with offers from the best localand sustainable businesses.

Using even just a few of the savings can recoup the price of the book!

Look for our new coupon…

Reminder: Your old Chinook Book coupons expire October 31st so

use them up or pass them on.

Small store

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HampdenPark Co-op

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LOCAL GROCERY

$5 off your purchase of $40 or more.

Over 40 years as a small, neighborhood, Twin Cities natural foods co-op. We are community focused, member owned and open to everyone! Limit one coupon per transaction. Excludes gift certificates, Go-To cards, Bicycle Benefits stickers or ownership stock.

$5 OFF

What’s n in deliMy name is Mark Cramer and I’m the new deli manager here as of early August. I am very happy to be a team member of this special community, and would like to let you know about some exciting additions to the lineup of our prepared foods.

First, we’re planning to add rotisserie chicken which will be not only fantastic for an easy, delicious carryout for you, but will also allow nearly endless possibilities for us to create a variety of chicken sandwiches and salads. Look for rotisserie chicken sometime in September – we will keep you posted!

Next, we’ll be refreshing our seasonally based menu this fall. It will include new soups, sandwiches and hot-bar specialties, plus old favorites like red beans and rice and, of course, boughatsas.

Finally, we’re going to replace the meats for our deli sandwiches with organic meats when possible, and continue to add different sandwich varieties.

I look forward to these upcoming additions and to meeting more of you, so come on in to get your favorite sandwich, salad, soup or hot bar item – or try something new. And peek your head into the kitchen to say hello. Mark Cramer & Mike Schufman make some

grab & go goodies in the deli kitchen.

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By MarkCramer,Deli Mgr.