Pogue's Run Grocer

Ellen Kennedy Michel's picture
Submitted by Ellen Kennedy Michel on February 5, 2016 - 4:42 pm EST

Pogue’s Run Grocer is a community-owned, open-to-the-public grocery store specializing in fresh, local and organically grown groceries, prepared foods, wine & beer, wellness, and personal care. We are open Monday – Saturday from 9 am – 8 pm, and Sunday from 11 am – 6 pm. We are at 2828 E. 10th Street on the near-east side of Indianapolis, just east of Rural Ave, and 10 minutes east of Downtown Indy.

A Golden Jubilee and a Capital Idea:

There is much to be thankful for in the world of food cooperatives. Through a series of good deeds and contributions from co-ops, funders, and vendors, the Cooperative Community Fund (CCF) grew in 2015 by leveraging another $3 million of much-needed funds for co-op development. The overall leverage of the Twin Pines Cooperative Foundation (TPCF) is now up to $30 million.

Managing the Farmers Market:

As People’s Food Co-op of Kalamazoo’s first three-year contract to manage our city’s century-old Kalamazoo Farmers Market comes to a close and winter settles in, we find ourselves reflecting on what we’ve learned. In a few short years, our market has grown from 70 vendors to a seasonal peak of 180, making it Michigan’s second-largest farmers market. We’ve added three staff positions, and we’ve started brand new market ventures in our Washington Square Market and quarterly Night Markets.

Organic Valley Principle 6 Fund

To keep that good Karmic wheel spinning with gratitude, CROPP has established a $1 million loan fund with longtime partner-in-cooperation Shared Capital Cooperative (formerly Northcountry Cooperative Development Fund: NCDF). The Organic Valley Principle 6 Fund is a lending fund that provides money to support the growth of food cooperatives across the country.

Ten Meat Margin Killers:

Building your meat department’s reputation for variety, high quality, and freshness is a big part of creating loyal customers. Customers today often prefer cuts prepared in-house, and demand for value-added products and locally sourced meats continues to grow. The short shelf life of meat puts pressure on departments to be competitively priced to minimize losses due to perishability.