the Currents - rivermarket.coop · 2 River Market Currents Newsletter Marc 2019 A ontinu ett n...

on the final Friday in March!Discover how to save 10% on Fresh items on Page 7.

Fill It Fresh

CurrentsMarch 2019

the

2 River Market Currents Newsletter March 2019

As I continue to settle in and understand River Market more and more, I am understanding why this is such a wonderful place. The shoppers, employees, owners and board have made it easy for me to adjust. I have spent my first six months looking at all aspects of the store’s operations and opportunities to improve. I was extremely lucky that the previous General Manager, Mead Stone, had asked for a operational audit of River Market from NCG.

A little background – we, as a natural food co-op, are part owner of another “co-op of co-ops” called NCG. NCG was originally formed as a buying cooperative to allow individual food co-ops to band together to leverage the buying power of 150+ co-ops of various sizes across the United States. As NCG has grown they have also started offering other advisory services to their owner co-ops. These services include offering preferred practices to help guide co-ops through the challenges that more and more of us are facing through increased competition. Natural food availability has exploded over the last five years from outlets other than co-ops. This is fantastic news – as more people are embracing the myriad benefits from eating great stuff. Standard grocery stores are carrying more and more of the same products that could only be bought from natural food stores. Because of this competition and changes in traffic in Stillwater we have seen a steady drop in sales over the last few years. While the declines have been happening, food co-ops have been asking themselves what they can do to survive in the “new normal”. We can’t just keep doing the same things and expect success as that isn’t working. We must take a look at what we can do differently. What is our differentiator? Well, we are smaller and nimbler than many of our competitors. Because of that we can source more local and specialty products. We will always have fresher, more local produce. We can offer a better customer experience. We can spend one-on-one time with shoppers and provide exceptional customer service. We are, also, a co-op. A business model that is unique; a group of like-minded individuals can come together and pool their money to start a business in what ever sector they think there is a need. Some fantastic things have come from co-ops. Where I live, we have an electrical co-op. Electrical co-ops helped electrify large parts of the rural upper mid-west when there weren’t enough profit incentives for larger companies to do it. Organic Valley is a co-op of organic dairy farmers who band together to help each find economies of scale and create a larger market for their products. The list could go on and on.

CH-CH-CHANGES.Evan Sayre, General Manager

[email protected]

Continued on next page

River Market Currents Newsletter 3March 2019

To circle back to the operational audit. NCG sent five people, a mix of NCG staff and General Managers from other co-ops, to look at all aspects of our operations. They spent three days in the store observing and studying. They also talked with key staff. A report was then issued with recommended improvements and a pathway to implementing new preferred practices. One of the goals of the audit was to turn around sinking sales through intentional operation changes. Every store department had some recommendations from as simple as placement of hand baskets to as complex as revamping the way the management team interacted. Some other examples: we have started having employees wear aprons so as to better identify them as employees to shoppers so they know who to talk to when they need help. Another big area for improvement has been the prepared foods department. This department has not been preforming up to expectation since the remodel, which was mostly focused on increasing deli/prepared foods capacity. We have increased availability/selection of cheese, reorganized the meat, moved breads and remerchandised. We are also looking at menus and “back of the house” operations to increase product availability and consistency. We are seeing successes. Our produce department is having 7.9% growth since our fiscal year began in July 2018. Much of this success is the courageousness of the produce department to embrace change in how they operate. They are carrying more inventory, a wider selection of products, and a willingness to run deep, targeted sales. That has led to dramatically improved numbers. Our cheese department is having 7.6% growth fiscal year to date. The meat department is up 6.5%. Our gifts and housewares department is up 9.3% and the wellness department is up 5.2% Change can be hard and for many of us it’s very uncomfortable. Some people may move on but, that will create the opportunity for new people with fresh ideas to come in and help River Market to be successful for another 40 years! Feel free to reach out at any point with questions or comments.

Our produce department is having 7.9% growth since our fiscal year began in July 2018. Much of this success is the courageousness of the produce department to embrace change in how they operate.

CH-CH-CHANGES. Continued

There's nothingcheesy about 7.9% growthin our cheese dept!


Beginning Gardening: The Basics Thursday, March 28 6 - 8 pmNo matter how large or small your yard might be, you can craft a garden plan to fit your needs. In this class you will learn how to select your location, easily improve the soil, techniques to reduce weeding, favorite vegetables to grow, and basic planting principles. Instructor: Don Slinger

Location: River Market Classroom

Cost: $5 / free for any co-op owners

The River Market classroom is located at 218 Main Street (directly across Main Street from River Market) on the second floor. The entrance is on the south side of the building.

Have a class idea, or interested in teaching a class? Email Ola at the address above with any sugestions. If you need to cancel, please notify us at least 3 days in advance for a full refund.

Register in the store, by phone at (651) 439-0366 or by email to Ola Schmelig at [email protected]. Payment is due at registration.Please sign up early to help ensure classes are held.

The Art of BeekeepingSaturday, March 2 8 am - 6 pmThis full day workshop will address everything you need to practice the art of beekeeping, from starting a bee colony to preparing hives for the winter.Instructor: JoAnne Sabin


Cost: $55 / $50 for co-op owners

Trigger Points Wednesday, March 6 7 - 8:30 pmTrigger points are responsible for a majority of all pain syndromes, especially that caused by myofascial trigger points. Including hands-on learning to locate trigger points and apply treatment. Instructor: Lindsay Briggs


Cost: $5 / free for co-op owners

Soap Making Class Saturday, March 16 9 - 11 amLearn to make all natural soap with the owner of the Longfellow Soap Company. Each student will receive five full size bars of soap after the class.Instructor: John Hanson


Cost: $30 / $25 for co-op owners

The Good, The Bad, And The Healthy Oils Tuesday, March 19 6 - 8 pmLearn the difference between different fatty acids, how to maintain the right omega 3 /omega 6 balance, choose the right cooking oil and how they affect your body, especially your heartInstructor: Don Slinger


Cost: $5 / free for any co-op owners

Six Simple Ways to Boost Energy Wednesday, March 20 6 - 7 pmFatigue can wreak havoc on the immune system making us more susceptible to illness, depression, and chronic conditions like heart disease. Learn how to recharge your batteries from a registered dietitian. She will discuss six simple ways to boost your energy through nutrition and lifestyle changes so you can stop yawning and start living!Instructor: Autumn Enloe


Cost: $10 / $5 for any co-op owners

March Classes


Minnesota FoodShare began its work in 1982 with a campaign to restock food shelves in the 7-county Twin Cities Metropolitan Area. The effort was so successful and the need was so evident, the March Campaign became a statewide program just one year later.

Each March, many partners and collaborators join together to host amazing events and fundraisers throughout Minnesota. In 2018, over $8.1 million dollars and 5.5 million pounds of food were raised by Minnesota food shelves and Minnesota FoodShare. Each year River Market, in collaboration with other Twin Cities area Food Co-ops, participates by collecting donations for Stillwater’s local food shelf run by Valley Outreach.

Valley Outreach works to provide the most basic human needs of food, clothing, and emergency financial assistance for heat, housing, and other crucial needs, to eligible St. Croix Valley residents.

Annually, Valley Outreach provides assistance to more than 3,000 individuals, about 40% of which are children, 20% are elderly, 10% have a physical or mental disability, and many are adults who are

either employed – sometimes at more than one job – unemployed or unable to find work as a result of the economic downturn. Those who are employed typically work at low-wage positions with little or no employee benefits and are unable to make ends meet. Valley Outreach’s food shelf is designed to supplement the nutritional needs of individuals and families experiencing an emergency financial situation or transition in their lives.

In addition to collecting the rounded-up change from your purchases at River Market, you’ll also have the option to “purchase” a $20 bag of Field Day Organic groceries at our cost ($30 retail value) to be donated to Valley Outreach. River Market also acts as a year-round collection site for Valley Outreach non-perishable food and clothing donations.

Last year, River Market along with 15 other Minnesota Food Co-ops collectively raised a total of 128,964.80 dollars/pounds of food. With your help, we’ll raise even more in 2019 to help Valley Outreach and the MN FoodShare in their work towards creating long-term solutions to food insecurity and poverty in our communities.

Valley Outreach and the Minnesota FoodShare Campaign

Donate $20 and we donate $30 worth of organic food to


CSA FAIR

The River Market Community Cooperative Board of Directors is providing notice to owners that the March board meeting will be held on a different date and location than the regular monthly schedule.

The March Board Meeting will be held on Tuesday, March 19 (6:30-9:30 p.m.) at the Rivertown Inn (306 Olive St. W. Stillwater).

The meeting is rescheduled due to absence of board directors during the Spring break holiday. The location is changed due to a class conflict in the River Market classroom. Regular meeting dates, times and location will resume with the April meeting(the second Tuesday of each month from 6:30 – 9:30 p.m. in the River Market classroom, across the street from the store).

Owners are always welcome to attend board meetings.

March Board Meeting Change

River Market is delighted to invite local farmers to our CSA Fair at the co-op every year in the Spring! People have the opportunity to find out more about farmers and their CSA offerings. Learn about their farms, growing methods, what they produce, and any other questions you want to ask to determine which CSA may fit your needs.

What is Community Supported Agriculture?

In a traditional CSA model:• Members share the risks and benefits of food production with the farmer.• Members buy a share of the farm’s production before each growing season.• In return, they receive regular distributions of the farm’s bounty throughout the season.• The farmer receives advance working capital, gains financial security, earns better crop prices, and benefits from the direct marketing plan.River Market is proud to be a drop site for a variety of CSA’s each year.

Join usSaturday, April 13

1pm – 4pm

Tuesday, March 19th from 6:30pm-9:30pm at the Rivertown Inn, Stillwater, MN


Q: What is the criteria for designating an egg’s size (medium, large, jumbo, etc)? Is it the diameter of the thickest area , or circumference? Or the weight of the egg?

A: In the United States, egg sizing is based by weight per dozen. This includes the shell, which is about 8 – 9% of the weight of the egg. So the minimum mass per dozen eggs is as follows, according to the USDA:Jumbo: 30 oz. Extra Large: 27 oz. Large: 24 oz.Medium: 21 oz.Small: 18 oz. PeeWee: 15 oz.

Q: Why are the hydroponic tomatoes marked 'local' instead of hydroponic? A: They are in fact both! Perhaps the question also is about whether hydroponic products could and/or should be able to be labelled 'local'? Our use of local designates products produced or grown in Minnesota or Wisconsin. For a product such as coffee, we would likely label it 'locally roasted'.

What are your thoughts? Should a hydroponic vegetable grown in MN or WI be referred to as local? A similar question comes up with Organic - can a hydroponically grown vegetable be organic?

Send an email to [email protected], drop us a note in the comment box at the front of the store or talk to a staff member. Your co-op thrives on the support and input of owners like you. We love hearing your questions, comments and suggestions, and will continue

Ask Us Anything

Fill It Fresh on Friday, March 29thOn the last Friday of March (3/29), save 10% on all the fresh products you can fit in an insulated reusable Co+op tote bag! Meat, dairy, refrigerated and produce items - stock up and save! Once you purchase the insulated bag it can be reused not only on your next shopping trip, but also for the next Final Friday Fill It Fresh!

Let us know your thoughts, about this or any other topic at all that's on your mind!

Food Fact:

Recipes are typically based on Large egg sizes! Also, nutrition facts on labels are based on the established serving size of one

egg, in grams.

the Currents - rivermarket.coop · 2 River Market Currents Newsletter Marc 2019 A ontinu ett n...

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