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April - May 2017
PLANT SALE, MAY 13!
www.rivermarket.coop
Communication IIby Mead Stone, General Manager and
River Market Owner
I n the last issue, I asked for your feed-back on a couple of questions, “What’s your favorite part of River Market?”
and “How can we improve your experi-ence?” Your responses were thoughtful, instructive, and surprising. Surprising because we never expected the number of responses we received. One owner said, “Thanks for asking.”
These questions are an effort to improve communication between owners and myself. We have another couple of years to go before the next owner survey. We try to do one about every three years, so the next survey should be in 2018.
What has the feedback been like? Here’s a sample:
• Love love love RM
• Love the deli staff, produce, spices
• The [bulk] spice section is awful
• Hard to find stuff in the aisles [Note: we made signs for several of the items requested, but we did not hang them over the aisles.]
• Didn’t like the new store layout and design
• More help during peak traffic times at the deli counter
• The deli is my favorite part of River Market
• Seeing people from the community with similar values and interests
• More classes
• A bathroom
• The excellent selection, fruits and vegetables are fresh, lots of organics
• Our beautiful, fresh produce department
• Improve our salad bar & hot bar
• Always friendly employees are hands down the best part of RM... you can tell the staff is an informed group; they are willing to share their knowledge to help customers become more informed shop-pers. Isn’t this an amazing asset to our RM! Not only that, they are happy and downright friendly—making you want to COME BACK!! (and spend more money)
• Favorite: Health and Beauty items that are vegan, made in the USA, and no animal testing
• Sell lottery tickets
• There are many things I like about River Market. Right now I’m loving the location
• I appreciate your efforts in keeping parking spaces available in the lot
• Our favorite thing about the co-op is that it is local, convenient and meets our needs
• Suggestion: in-store toilet
• My favorite parts of River Market are:
• Local fresh seasonal produce; Bulk legumes, grains, and dried herbs; UP cof-fee (esp. “Red Sombrero”; Cashiers; Hot soup; and River Market Values... on a big black sign in the seating area
• Favorite part:
• Bulk options; Best produce in the valley; Eggs; Health section and expert support in that area
• Produce and bulk food sections. I don’t know why. I just like it best
This list could go on and on, so I’ll sum-marize some of the rest: The two most common “favorite parts” of River Market were good food and our staff. Areas to improve: Lower prices, more variety, and more discounts.
Please keep this information coming—its great feedback!
IMPORTANT DATES
APRILWellness Wednesday ..................Apr 5Easter. Store Closed .................Apri 16Earth Day ....................................Apr 22
MAYWellness Wednesday .................May 3Plant Sale ................................. May 13Mother's Day ............................ May 14Memorial Day ........................... May 29
Currents
April - May 2017 2 River Market
CurrentsMead Stone
General Manager [email protected]
Andre Bessette Marketing and Membership
For change of address or to inquire about membership call 651-439-0366.
River Market Community Co-op 221 N. Main St.
Stillwater, MN 55082
For employment information visit our website or check postings
on our entry doors.
All River Market Members are welcome to attend monthly board meetings. Meetings are generally held the second Tuesday of each month from 6:30–8:30 p.m. in the
River Market Loft space across Main Street. The Board of Directors welcome members
at the meetings.
River Market Board of Directors
Alison Komarek, President [email protected]
April Rust, Vice President 651-283-1129
Sara Morrison, Secretary 651-983-1300
Nate Hart, Treasurer 651-307-0299
Elissa Cottle
Brock Ehnert
Matt Ludt
Dan Puraty
Kellie Seth
Alternate Directors:
Chris Jensen
www.rivermarket.coop
Mead Stone wants your feedbackI’d like to request your feedback on either (or both) of the following questions:
1. Why do you support River Market Community Co-op?2. Where do you see River Market in 5 years?
Write your comments in the box below and feel free to add a separate piece of paper. Give this feedback to any cashier and get a dollar off your order.
We look forward to hearing from you! And I’ll continue questions like these with each future Currents issue.
Give to any cashier for $1 off your order. PLU 222
The River Market Plant Sale starts May 13
A small, early shipment of colder crops will arrive around the end of April. Also we’ll be offering local Cowsmo compost, from Cochrane, Wisconsin.
Plants are grown locally by Sue Gerlach. Stop in early to get the best selection!
River Market 3 April - May 2017
The St. Croix River Association (SCRA) is thrilled to be part-nering with River Market Community Co-op for April and May.
Did you know that there is a National Park in the Co-op’s backyard?
In 1968, the St. Croix River was federally designated as one of the original eight national "Wild and Scenic Rivers". Today, as the St. Croix National Scenic Riverway, a unit of the National Park Service, the River is an ecological, cultural and community treasure for this region and our nation.
Every day, the St. Croix River Association works to protect, restore and celebrate the St. Croix River, the Namekagon River and the entire St. Croix River Watershed, which covers 7,800 square miles in Minnesota and Wisconsin—roughly the size of New Jersey. With 255 miles of both rivers protected, the St. Croix National Scenic Riverway is one of the cleanest rivers in our nation.
Did you know that the Riverway is home to:
• Rare geological features, such as potholes found at MN and WI Interstate Parks.
• Over 40 species of mussels, the same as were here 300 years ago, and five of which are federally endangered: Higgins eye, Sheepnose, Snuffbox, Spectaclecase, and Winged mapleleaf.
• The rare St. Croix snaketail dragonfly, which was discovered on the St. Croix River.
• The Karner blue butterfly, an endangered butterfly whose life cycle is tied to the Riverway’s native Lupine plants growing in oak savannas and pine barrens.
Through wide-ranging programs in water quality, invasive spe-cies, land protection, and education and outreach, SCRA aims
to ensure a healthy future for the St. Croix River and its water-shed. SCRA staff, along with 20 Board members, many volun-teers, partners and interns, conduct activities to:
• Keep the St. Croix River clean for recreation including boating, swimming and fishing
• Protect the wild and scenic beauty of the Riverway
• Ensure the plant and animal biodiversity of the area is pre-served
• Foster the next generation of leaders to protect this well-pre-served national treasure
SCRA’s programs are growing to meet the increased needs of the River and watershed. Last year, over 132 river miles were monitored for invasive species, more than 36,000 people were reached through education and outreach programs, partnerships were carried out with over 50 organizations, and more than 500 citizens engaged in protecting water quality.
The vision of the St. Croix River Association is a thriving watershed, forever accessible, scenic, and wild. The support of communities and partners along the St. Croix and throughout the watershed ensures that we can give back to the River, which gives us so much.
Save these Dates: Join us in Stillwater on April 6 at 7:00 pm at the Lift Bridge Brewery for the Riverway Speaker’s Series on “Conservation of Minnesota’s Orchids and Rare Plants,” pre-sented by Dr. David Remucal, from the Minnesota Landscape Arboretum; and on May 12 at 6:00 pm for the SCRA Annual Meeting on the Avalon Riverboat in Stillwater.
For more information and to learn about membership, visit us at stcroixriverassociation.org.
April & May Donation Recipient
The St. Croix River Association – Giving the St. Croix a Voice
April - May 2017 4 River Market
Why I Joined the Board by April Rust, Vice President, River Market Board of Directors
I joined the River Market Board of Directors in 2013. I’d been an owner and shopper at the store for over a decade and had thought about running for the board as something I’d like to do someday when things slowed down. I wanted to be more involved and support my coop. I thought I could put my environ-mental education skills and experience to work for the organiza-tion. I wanted to learn and do more. When my youngest son went from baby to toddler, I figured life wasn’t going to magically slow down, but at least I didn’t have a baby to manage so now was as good a time as any to jump in.
In spring of 2012 I saw the invitation to attend a gathering before a board meeting to learn more about being on the board. The board welcomed me and the president and vice president gave short informal presentations about board roles and pro-cesses. I learned that the board hires and supervises the GM. And that the board uses a set of policies to set the structure of organization and guidance for how to govern the organization, without micromanaging actual work in the store. I was intro-duced to policy governance structure and the role of the board to be the long-term strategic guidance for RMCC.
We review financials for the store and compare them to goals set in our policies (based on industry standards). We review Mead’s regular reports on store and operations. We monitor each other and the board’s actions to ensure we speak with one voice and act ethically in our roles. We learn! We are an eclectic group of people that have varying experiences with grocery, foods, retail, and cooperative business structure. Every meeting we carve out time for study and engagement to make sure we’re doing the best we can to understand the organization so we can make the best long-term strategies to help Mead and all his staff working toward an even better and stronger coop. We prepare for change - the store remodel, future growth and someday hiring our next general manager. And we represent you and the rest of our own-
ers. As your elected officials, we would like to do a better job at knowing what you want from River Market and encourage you to tell us and to tell staff. We’ll be reaching out to ask you this more, and would love to hear from you.
If you’re interested in learning more about your board, I encour-age you to attend any board meeting. They are scheduled for the second Tuesday of the month at 6:30pm at the upstairs office space across the street from the coop (above Images of the Past - go up the stairs on the south side of the building). For anyone interested in possibly running for the board this year or in future years, please join us before the April meeting - at 6:00pm on Tuesday April 11.
River Market 5 April - May 2017
Nick’s King Phoby Nick Ellingson, River Market Deli & Meat Specialist
I don’t cook extravagantly for myself; when I’m looking for dinner at home I am more of a “eat to live” rather than a “live to eat” kind of guy. But I love entertaining, whether it’s brunch, or a backyard barbecue or a full blown dinner party, I’ve always enjoyed making a welcome space for my guests, and for me that starts in the kitchen.
That idea is what lead me to what I’ve jokingly renamed my “King Pho” recipe. Pho (pronounced ‘fuh’) is a Vietnamese soup that has gained local popularity in recent years. The Twin Cities has many great restaurants serving it, a quick Google search will bring up dozens of great options. In pho’s simplicity of broth, rice noodles, herbs, and usually beef or chicken, there is endless vari-ety and in my opinion, all wonderful. I’ve not had a bad one yet.
About two years ago I met Andy and Jenna Peterson from Peter-son Limousin Beef through a restaurant I was working for up in Osceola. Over the course of talking and working with them as suppliers I learned that in addition to their great beef they sold beef bones and tails. I’ve had bone marrow appetizers at restau-rants before and it seemed like a fun thing you could make at
home, and beef tails made amazing soup. I filed that information away at the time.
Some of my oldest friends came back to Minnesota to visit after a number of years and I wanted something simple and delicious I could serve while we caught up. I’ve always liked soups: Filling, warm, tasty, and an enjoyable combination of flavors. Something we could eat in the kitchen while chatting over a glass of wine.
King Pho is a two day recipe. On the first day you make the stock, which is the heart of good pho. I chose this recipe because you make the stock the old fashioned way: With lots of bones, and time. There is something soothing and satisfying about stock bubbling away on the stove, the smell of it fills the entire house with a comforting warmth, instantly I’m a child again in my grandmother’s kitchen, magic happening on the stove top, the smells filling the house for hours.
On the second day, there are minimal preparations: Strain the broth, soak the noodles, cut your meat and veg, and prep the sides. I recommend straining the broth and soaking the noodles before your company arrives. I set my friends up with wine, bread and cheese while I moved around the kitchen doing the final steps, and in no time dinner was ready. With a loaf of crusty bread on the table to mop up the remains, there wasn’t a drop left.
With some care and time, you can enjoy this pho fit for kings.
INGREDIENTS
• 4 pounds beef soup bones
• 1 onion, unpeeled and cut in half
• 5 slices fresh ginger
• 1 tablespoon salt
• 2 pods star anise
• 2 1/2 tablespoons fish sauce
• 4 quarts water
• 1 (8 ounce) package dried rice noodles
• 1 1/2 pounds beef top sirloin, thinly sliced
• 1/2 cup chopped cilantro
• 1 tablespoon chopped green onion
• 1 1/2 cups bean sprouts
• 1 bunch Thai basil
• 1 lime, cut into 4 wedges
• 1/4 cup hoisin sauce (optional)
• 1/4 cup chile-garlic sauce (Sriracha)
DIRECTIONS
1. Preheat oven to 425 degrees
2. Place beef bones on a baking sheet and roast until browned, about an hour.
3. Place onion on a baking sheet and roast until blackened and soft, about 45 minutes.
4. Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours, overnight works too, more time isn’t going to hurt the flavor. Strain the broth into a saucepan and set aside.
5. Soak rice noodles in large bowl filled with room temperature water for 1 hour. After the noodles have soaked, cook for 1 min in a pot of boiling water. Bring stock to a simmer.
6. Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nick’s King Phoby Nick Ellingson, River Market Deli & Meat Specialist
April - May 2017 6 River Market
Classes at River Market
Back in BalanceThursdays, April 6 and May 11
6-7:30pm Learn to recognize proper techniques for going about day-to-day activities. Dr Brittney Reisnour from Healing River Chiropractic will demonstrate easy at home stretches, partner stretches, how to properly foam roll, and how to bend from the hips to save your low back. Wear loose clothing like sweatpants/yoga pants and prepare to be gently active and if you have a foam roller please bring it. The class is free for any co-op owners and $5 for non-owners.
Companion Planting for the Home GardenerSaturday, April 8
1-2:30pm
Get ideas on planting vegetable, herb and flower plants for increased yield, decreased pest infestation and help reducing weed pressure. Also learn about habitat planting for beneficial organisms and tips for garden design and layout. Sara Morrison, owner of The Backyard Grocery, will teach you how to transform your garden plot into a beautiful and bountiful ecosystem.The class is free for any co-op owners and $5 for non-owners.
Board of Directors MeetingTuesday, April 11 and May 9
6-9pmBoard of Directors meetings are held the second Tuesday of each month. River Market owners are welcome to attend. Call 651-439-0366 or email [email protected] if you are planning to attend.
Intro to MeditationThursdays, April 20 and May 18
7-8:15pmLearn the benefits of meditation including techniques to practice at home and methods of mindful living. There will be meditation instruction, presentation, Q & A, and group discussion. The class is presented by Roger and Kim Klisch with many years of experience with several meditation forms, and in teaching meditation. Free class, registration required.
Spring Blooms Plant WalkSaturday, April 22
10am-12pm and 1-3pmEnjoy time outside after a long winter at the Herb’n’Farm Apothecary. In this approximately 2 mile walk learn how to identify medicinal plants like bloodroot, blue cohosh, and watercress, and others that begin to bloom in spring. Presented by Melanie Dunn, Herbalist and Gardener. Bring a camera, a notebook, light rain gear and sturdy boots. Class will be held if light rain, cancelled if it’s pouring. We will meet in New Richmond, at 1282 200th Ave. The class is free for any co-op owners and $5 for non-owners.
Safe and Responsible Pesticide UseTuesday, April 25
7-8pmLearn the safe use, storage and disposal of lawn and garden chemicals used in the household. We will discuss what a pesticide is and when it's needed. Learn how to read the label and what it means - even organic products can be a hazard if used improperly. Presented by Diane Cutler, Gardener. The class is free for any co-op owners and $5 for non-owners.
Better Vegetables Through Better SoilsThursday, April 27
6-8pmHealthy soils have an abundance of life in them, come learn how to enhance and protect it. You will also hear how to increase garden soil nutrients naturally and with minimal cost. Healthy soils mean better tasting produce, increased nutrients per calorie, improved storage and keeping qualities and increased natural resistance to diseases and insects. Presented by Don Slinger, who has gardened for more than 60 years. The class is free for any co-op owners and $5 for non-owners.
Quantum Biofeedback - Energy Balance, Nutrition and WellnessSaturday, April 29
3-7pmBiofeedback is a non-invasive Class III Medical Device that energetically scans the strength of your reactions and finds the energetic stressors such as viruses, fungus and bacteria, nutritional and hormonal imbalances, allergies and food sensitivities, abnormalities, toxins and more by calculating the biological reactivity and resonance within your energy field. Chandra Dayland and Maryjo McCarthy, Certified Biofeedback Technicians will be presenting the device and educating the participants about energy balance, nutrition, and wellness. The participants will be
able to use the device to measure the emotional, mental or physical deficiencies. A copy of a health, nutritional & wellness profile for an additional $25. The class is $5 for any co-op owners and $10 for non-owners.
The Good, The Bad, and The Healthy OilsTuesday, May 2
6-8pmWhile we have many options when it comes to selecting fats and oils for cooking, which should you be using? Hear the difference between different fatty acids, how to maintain the right omega 3/omega 6 balance, how to choose the right cooking oil, and how they affect your body, especially your heart. Presented by Don Slinger who is not medically trained, but will share his journey of learning as he fights peripheral neuropathy, prostate cancer and compression fractures in the back.The class is free for any co-op owners and $5 for non-owners.
Introduction to Massage TherapySaturday, May 6
11am-12pmYou don't have to be a trained professional to successfully give a high quality back or neck rub. In this class, presented by Lisa Sellman, Licensed Massage Therapist, you will learn a few basic massage techniques like Hot Stone, Deep Tissue, Swedish and Lomi Lomi, with a special focus on a face massage. The class is free for any co-op owners and $5 for non-owners.
Letting GoSaturday, May 13
10-11:30amThe human body has upwards of 850 muscles designed to grab and hold. The more your muscles grab, the more they tell your brain to hold. Learn simple body-mind exercises based in neuroscience to train your brain to tell your muscles (and your mood) to let
UPCOMING CLASSES AT THE RIVER MARKETClasses are held at the Loft, unless otherwise specified. The Loft is located at 218 North Main Street, on the second floor above Images of the Past and Present, directly across Main St. from River Market. Entrance is located on the south side of the building. The Loft has a room capacity of 21 people. Parking is not allowed in the space next to the building; please use street parking or the River Market parking lot. Please pre-register in-store at River Market, phone (651) 439-0366 or email Ola Schmelig at [email protected]. Sign up early to reserve a seat and help ensure the class is held. Payment due at registration. We accept all major credit cards. If you need to cancel, please notify us at least 3 days in advance for a full refund.Note: River Market does not necessarily agree with the ideas, opinions or materials given during the above presentations and classes.New instructors and class ideas for upcoming classes are always appreciated. If you’re interested in teaching a class, email Ola Schmelig at [email protected]
River Market 7 April - May 2017
go! Through consistent repetition of these 10-second exercises you will naturally and automatically let go of what no longer serves you. Presented by Teri Leigh, Body Mechanics and Brain Training Specialist. The class is free for any co-op owners and $5 for non-owners.
Quantum Biofeedback - Brainwave Training for Psychological Disorders and SuperlearningSaturday, May 13
3-7pmBiofeedback is a non-invasive Class III Medical Device that energetically scans the strength of your reactions and finds the energetic stressors such as viruses, fungus and bacteria, nutritional and hormonal imbalances, allergies and food sensitivities, abnormalities, toxins and more by calculating the biological reactivity and resonance within your energy field. Chandra Dayland and Maryjo McCarthy, Certified Biofeedback Technicians will be presenting the device and educating the participants about energy balance, nutrition, and wellness. The participants will be able to use the device to measure the emotional, mental or physical deficiencies. A copy of a health, nutritional & wellness profile for an additional $25. The class is $5 for any co-op owners and $10 for non-owners.
Hoop There It Is – Hooping ClassTuesday, May 16
6-7pmLooking for new forms of exercise? Hooping is a great way to improve your core strength, posture, cardio, balance, flexibility, self-esteem, and state of mind. In this class you will learn the basics of hooping and how to hoop like no one is watching – a very important element. No experience necessary. Wear comfortable clothes (more grippy than slippery). Bring water, and a hoop if you have one. We will provide Big Dance hoops too. Presented by Mimy Constantine,
Hula Hoop Instructor. The class is $5 for any co-op owners and $10 for non-owners, free for children up to 12 years old!
Saving Money While Saving the PlanetSaturday, May 20
10-11amLearn how to stretch your dollar and make your shopping more sustainable. Discover the many approaches to saving for singles, families (big and small), seniors, etc. Maren Smith, Front End Manager, will talk about a variety of ways to get discounts, coupons, budget-cutting tips, using ownership benefits, and much more. You will also be able to enter a drawing for a gift card to use for shopping at River Market. Free, registration required.
What’s Bugging You in the Garden?Saturday, May 20
1-2:30pmLearn about all the creepy crawlies, harvest spoilers, pollinators, and beneficial insects that are sharing your garden. Presented by Sara Morrison, owner of The Backyard Grocery will provide tips, tricks, natural potions and other remedies for the home gardener to deal with the friends and foes of the insect world that visit your garden. Class participants are encouraged to bring specimens in for identification - please confine your new friends to a jar!The class is free for any co-op owners and $5 for non-owners.
Intro to Tai ChiThursday, May 23
6-7pmTai Chi is a low impact, moving meditation. Studies show regular practice of tai chi supports good health and longevity. In this class, Aimee Van Ostrand, Licensed Acupuncturist and owner of Healing Within Acupuncture will talk about the history and the many health benefits of practicing tai chi. She will answer your questions and demonstrate the Yang Style, short form. Wear comfortable shoes and clothing; we will practice tai chi outside weather permitting. No experience or additional equipment needed. The class is limited to 15 people so sign up early to reserve your spot! The class is free for any co-op owners and $5 for non-owners.
Ask us a n y t h i n gQ: My 4 year old really likes the “Kids Fruit” – she is wondering if there could be more choices.
A: We can work on this! We try to provide fruits that are easy to eat and hold up well on the unrefrigerated shelf.
Q: When will you be having classes again showing how to make kombucha with mushrooms?
A: We offer a class on this every six months or so – be sure to sign up for it, if we don’t have enough people signed up it may get cancelled!
Q: How many chickens does Larry Schultz have on his egg farm? When are the eggs the biggest?
A: There are 5,200 chickens on the one primary farm, and some on 12 other small farms. The chickens are on a 12 to 14 month laying cycle, and the eggs are typically largest toward the end of that cycle.
Q: Bummed about small carts not allowed in parking lot
A: We are too! We didn’t realize how easily they can tip over, especially on the steep slope leading to the parking lot. After several mishaps, we think it’s in the best interest of everyone to try to keep them inside. We’re happy to help you load up a larger cart for the trek to your vehicle!
PRESORTED STANDARD
U.S. Postage PAIDPermit #1961
Twin Cities, MN
221 North Main Street, Stillwater, MN 55082
e-mail: [email protected]
Open daily 8:00 a.m.–9:00 p.m.
Owner SurveyAsk Us Anything again! We love hearing the wide variety of questions you have, please keep asking them.
Please return this survey to any River Market cashier with your member number and receive $1 off your order. Expires 5/31/2017; limit one survey for each member number. PLU: 222 Owner Number:____________
Brought to you by S.E.E.D. and Sustainable Stillwater MN
Saturday, April 22 2017, 10am-2pm
221 Main St. N behind River Market Coop
Enjoy this free family event!
• Kids activities and music
• Learn ways to reduce your environmental impact
• Bicycle tune ups and bike safety
• Picnic along the river or eat lunch with food specials along Main St.
• Local businesses get details on unlocking $10,000 to increase your recycling efforts
mainstreetstillwateriba.com/seed facebook.com/stillwaterseedprogram
Stillwater Earth Day Celebration
Note About The Parking Lot
Thank you for your patience with the various pressures on our parking lot this winter. River Market is again planning to staff our parking lot with attendees to make sure that on the very busy summer weekends you are able to find a spot to park. The parking lot will be guarded weekends starting in May and going through the weekend of the annual Harvest Fest event in October. Staffing of the lot is dependent on the weather and available staff.
