On March 12th, our co-op turns thirty-six years old. Like many co-ops, Linden Hills Co-op began with the desire for access to less processed, healthier foods at a reasonable price—a buying club of sorts. In the spirit of the buying club, we’re beginning a new tradition this March. Following some dogged negotiations with our national vendors, we’re looking forward to offering our members some staple household products by the pallet-load. Click to view the specials.
In February, the co-op asked the membership to vote on a proposed amendment to Article V of the co-op’s Articles of Incorporation. The final vote was tallied following a special meeting of the membership on Thursday, February 23rd. The proposed amendment passed by a wide margin, with more than 95% of voters in favor of increasing the limitation on our Class A & B membership stock to 200,000 shares each. A big thank you to all the co-op members who voted in our special election!
Your investment: $80
Your return: Local food, real goods, friendly people
Becoming a co-op member isn’t like joining a warehouse club—you will be one of our nearly 7,000 store owners.
Membership is a one-time purchase of equity shares, not an annual fee. And your equity dollars are refundable upon request. Your shares contribute towards the capital we need to run the business and make improvements for you. Members receive other benefits, too!
Read this month’s cover story, and you’ll discover why “It’s Good to Belong” to Linden Hills Co-op and learn more about our first ever month-long, members-only pallet sale! Also, find out when our annual Member Appreciation Day will be—and how you could win a $100 co-op gift card.
Also in this issue, board member and community leader Rhea Sullivan takes the “Member Spotlight” and we announce our annual LoveFest celebration. Don’t forget to check out our February and March classes, too!
At Linden Hills Co-op, we offer hundreds of gluten free products. Whether it’s pizza, cupcakes or baguette you crave, you’ll find delicious options on every aisle. Check out our newly updated Gluten Free Products List or ask a staff person for assistence next time you’re in.
If you couldn’t make it to the Annual Meeting, now’s your chance to check out your co-op’s Annual Report. Click to download the PDF or pick up a copy at our customer service desk.
Prepare to smile when you read Ginger Pearson’s cover story “Best I Ever Tasted” about neighborhood kids’ enthusiasm for the Midwest Food Connection. Plus, you’ll learn more about the many ways the co-op gives back to our community,including the Green Patch program, recent donation to the Tornado Recovery Fund and our upcoming Diabetes Prevention Program.
Also in this issue, you’ll find an excerpt of our Annual Report, including reports from the Board President and Board Tresurer.
Larry Schultz has issued a voluntary recall for a portion of his eggs, following a routine investigation by the MN Department of Health which linked his farm with 5 non-fatal cases of salmonella. We are relieved to report that Linden Hills Co-op HAS NOT received ANY of the affected eggs. We have worked with Larry Schultz for many years and will continue to work with him to address this problem quickly, thoroughly and with transparency. We will continue to monitor this situation closely and will share information as it becomes available.
Read all about our plans for the Annual Meeting on Wednesday, October 26th. And, don’t forget to RSVP to allie(at)lindenhills.coop or 612-279-2450. Please note, the print version of this issue contained a special election ballot insert. Click to learn more and download the ballot. Cast your vote by mail or in person by Tuesday, October 25th. (You’ll have one final chance to vote at the annual meeting the following day).
Also in this issue, our board of directors announces the “Listening Project,” a new year long program. And, we say good-bye to two long-term, dedicated board members: Brian Shields and President Kimberly Proffitt.
Check out our holiday pre-order offerings, classes and events, too!
Click to download the October November 2011 issue.
Our pies are handmade from scratch by our baker, Adam Wolff, formerly of The Birchwood Cafe. Adam uses the highest quality ingredients in his baked goods including Schultz organic eggs (Owatonna, MN) and Ivy Farms heavy cream (Hastings, MN). Our selection rotates among blueberry, peach, apple, pecan, pumpkin, Key lime and chocolate velvet.
The new “half pies” have been a big hit. As one customer commented, “This is the perfect size for my family.