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					The Body and Soul Program -
 Fruit and Vegetable Toolkit
      Bringing the Community Together
Healthy Living with Faith-Based Organizations
                                                      Acknowledgments
This toolkit was designed to provide step-by-step instruction on developing a fruit and vegetable mini-market in faith-based
and community organizations. Information gathered was adapted from resources designed and implemented by the following
partners:

Promoting Healthy Eating in Detroit, a collaborative partnership between:
            The Detroit Department of Health & Wellness Promotion Nutrition Division &
              Eastside Village Health Worker Partnership (ESVHWP)
            The REACH Detroit Partnership
            University of Michigan Schools of Public Health and Social Work
            The Michigan Public Health Institute
            The Michigan Department of Community Health

A special thank you to the following:
            Cathy Pisano Weir, PhD, RD for her assistance in developing the toolkit and
            Lisa Oliver-King, MPH, for her work in conducting consumer testing of the toolkit

And to the following faith-based organizations’ health ministry members for providing feedback on draft versions
of the toolkit:
            Christ United Methodist
            Dominion Christian Center International Church
            Eastern Star Missionary Baptist Church
            First Baptist World Changers-World Changers Community Alliance
            First Church of the Redeemed
            Greater Ship of Zion Missionary Baptist Church
            Hope United Methodist Church
            Iroquois Avenue Christian Lutheran Church
            The Muslim Center
            Sacred Heart Catholic Church
            Second Baptist Church of Detroit
            Twelfth Street Missionary Baptist Church

January 2005

For Information on this resource, please contact:
            Michigan Public Health Institute
            2438 Woodlake Circle, Ste. 240
            Okemos, MI 48864
            (517) 324-7311



                                                                       MICHIGAN STATE
                                                                       U N I V E R S I T Y

                                                                        EXTENSION
This educational program was prepared through funding from the Michigan Public Health Institute (MPHI) and the Michigan Department of Community Health
(MDCH). The information it contains is for educational purposes only. It is public property and may be reproduced in part or whole by any means without written
permission of the publisher as long as credit is given to the partners. Reprinting cannot be used to endorse or advertise a commercial product or company. MPHI
and MDCH are Affirmative Action/Equal Opportunity Employers.

This project has been partially funded with Federal funds from USDA's Food Stamp Program by way of the Michigan Nutrition Network at Michigan State
University Extension. In accordance with Federal law and USDA's policy, this institution is prohibited from discriminating on the basis of race, color, national ori-
gin, sex, age, religion, political beliefs or disability.

MSU is an affirmative-action, equal-opportunity institution. Michigan State University Extension programs and materials are open to all without regard to race,
color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, marital status, or family status.
                       What's Inside the Toolkit

The Body and Soul program — A Celebration of Healthy Eating and Living
     The Body and Soul Program — Fruit and Vegetable Toolkit

Plan for Your Mini—Market
     Plan for Your Mini-Market — Put Yourself in the Shoes of Your Customers
     First Meeting — Raise Awareness with “Value of Eating Right”
     What Can You Do? A Checklist
     Mini-Market Survey
     Sample Mini-Market Survey
     Planning Aids for the Meeting Organizer
     Sample Letter Invitation to Participate
     Convening the Group
     Planning a Mini-Market — Sample Agenda Things to Consider
     Job Descriptions — Building Your Team

Set Up the Mini-Market
     Develop a Schedule to Set Up Mini-Market
     Step-by-Step Ordering and Pricing
     Eastern Market Member Directory

Manage the Mini-Market
     Manage the Mini-Market, Get Organized and Sell All of Your Products
     Mini-Market Retail and Pricing Guidelines
     Step-by-Step Instructions on Pricing your Fruits and Vegetables
     Mini-Market Food Safety — Keep it Fresh and Keep it Safe
     Sanitize Surfaces
     Produce Handling and Sanitation

Marketing Activities to get People Involved
     Marketing Activities that Get People Involved
     Sample letter —Keep the Process Moving
              What's Inside the Toolkit                      (continued)

Food Demonstrations
    Overcoming Barriers — Guidance to Plan and Coordinate Food Demonstrations
    Building a Food Demonstration Team
    Script for Meeting — Building a Food Demonstration Team
    Step-by-Step Instructions for Food Demonstrations
    Food Demonstrations — Play it Safe

Resources
    List of Online Resources
    Body and Soul — A guide for your church
    Dr. Richter's Fresh Produce Guide
    Get Fresh — A guide for choosing, storing and preparing fresh Michigan fruits
       and vegetables
    Healthy Food Healthy Soul — African American Cooking Leader Guide Cookbook
    5-A-Day Items

    CD's
    Helping People Get the Food They Need
    FightBac — Food Safety

    Catalogs
    Produce for Better Health Foundation — 5 A-Day Catalog
    Dairy Council — Nutrition Education Materials
                     The Body and Soul Program —
                      Fruit and Vegetable Toolkit
                         Bringing the Community Together:
                    Healthy living with Faith-Based Organizations


Low consumption of fruit and vegetables is a         Promoting Health Eating in Detroit (PHED), a
major issue in Michigan and the Detroit com-         collaborative partnership, has done extensive
munity. Likewise, in certain communities, lack       work and previously implemented mini-mar-
of appropriate access to fresh fruits and veg-       kets in the Detroit Metropolitan area. PHED, a
etables can also be a concern. Eating proper         partnership between community-based organi-
servings of fruits and vegetables can be helpful     zations to develop and sustain supportive com-
to reduce and control weight, diabetes, hyper-       munity environments and policies aimed at
tension and heart disease, as well as a number       increasing access to, and use of healthy foods
of other health conditions. The goal of the          by residents in Eastside and Southwest Detroit
Fruit and Vegetable Toolkit is to assist you in      has found success in increasing awareness and
increasing the availability and accessibility to     availability of fruits and vegetables in
fresh fruits and vegetables in your community.       communities.
This toolkit is built from comments that have
                                                     As a result, this toolkit was designed to
come from you and your neighbors, to help
                                                     encourage working together with neighborhood
start up, run and evaluate a mini-market and
                                                     partners, for example, other faith-based organ-
food demonstration within your faith-based
                                                     izations, neighborhood groups and/or grocery
organization or community.
                                                     stores. Planning events that include more than
This kit contains step-by-step instructions on       one faith-based organization may also improve
how to plan, set up, manage and market a fruit       your success.
and vegetable mini-market in your faith-based
                                                     Hopefully, this toolkit will help serve as a guide
organization or community. It includes details
                                                     for you to implement a fruit and vegetable
to help you with contacting vendors, pricing,
                                                     mini-market and ideally, work to increase
record keeping and reaching out to the com-
                                                     accessibility and availability in and around the
munity for speakers. Some faith-based organi-
                                                     communities in which your faith-based organi-
zations may like to offer additional activities to
                                                     zation or community group is located.
help their members enjoy more fruits and veg-
etables, such as organizing food and cooking
demonstrations. Therefore, materials to help
select recipes, hold food demonstrations, event
promotion and increasing the involvement of
community members has been included.
Plan for Your Mini-Market



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               Plan for your mini-market —
        Put yourself in the shoes of your customers
Mini-market survey
Find out who are your customers. Keep in mind the following:
       • Families come in all sizes and needs differ.
               • Small families of one or two.
               • Seniors.
               • Extended families with lots of aunts and cousins.
       • Offer a variety of package sizes and food choices.
Find out what fruits and vegetables your customers want and then plan for that.
       • Fruit such as apples, oranges and bananas can be divided into small or large bags.
       • Salad vegetables can be sold together for one price for instance, one head of lettuce,
         three carrots and two tomatoes.
       • Some vegetables can be sold in large or small bags (large bags of potatoes, small bag of
         onions).
Plan for a location.
       • It should be easy to get to.
       • Your survey will help to determine your market location.
       • Identify a site with good visibility from streets and walkways.
       • Do you have enough places for several tables for produce?
       • Is there a restroom?
       • Include handicapped access.
       • Pick a site that will be easy to set up.
       • A loading dock is handy to have.
       • A water supply and handwashing facilities are important.
Plan for time of operation.
       • What day of the week and time of day would appeal to people?
       • Should you hold a monthly or a weekly market?
       • Do you have experience with running a market and/or holding food demonstrations?
          Take time to visit with other folks from area faith-based organizations that have
          successful markets.
Plan to adjust and make changes to your plans:
       • Adjust your market days.
       • Change the produce you offer.
       • Set prices to make up costs.
       • Set a schedule that is flexible and easy to follow.
Don't forget to get help from people in your faith-based organization who plan other activ-
ities in the community, they may have helpful experience to lend.
                  First Meeting — Raise Awareness
                        “Value of Eating Right”

Objectives:                                       • Body and Soul — Guide for your faith-based
                                                    organization. A copy of the guide is in your
• Raise awareness of the link between eating
                                                    toolkit.
  healthy and overall health.
• Motivate others to support and participate in   During the meeting
  mini-markets and food demonstrations.
                                                  Talk about the Body and Soul program.
                                                  Invite a community member to share his/her
Whom to invite                                    successful experience in operating a mini-
to your first meeting                             market.
     Church members                               Distribute:
     Board of deacons
                                                  • What you Can Do — a Checklist and
     Pastor
                                                    Mini-Market Survey.
     Friends in the neighborhood
                                                  Keep the meeting simple.
How long will the meeting last?                   Explain the problem.
     From 15 to 30 minutes.
                                                  Talk about the health effects related to poor diet
     Plan ahead — your preparation time:
                                                  and how the community lacks access to fresh fruits
       30 to 40 minutes.
                                                  and vegetables.

What do you need to do?                           Let everyone know what we're doing about it.

You will need time to review materials, set up    Talk about Body and Soul — A Celebration of
presentations, and make overheads or hand-        Healthy Eating and Living. In your toolkit is a
outs. You would like to have the faith-based or   “A guide for your church.”
community organization take a survey. The
survey will tell you if people would buy fruits   What can you do?
and vegetables at your faith-based or commu-      Handout: “What You Can Do — a Checklist”
nity mini-market and what fruits and vegeta-
bles they would like to find at your market.      Let everyone know what you need help with.
                                                  Provide a sign-up sheet. Get contact informa-
                                                  tion, including e-mail addresses and daytime
Have ready
                                                  phone numbers.
Flip charts and/or paper to take notes.
Handouts:                                         (See job descriptions.)
• What You Can Do — A Checklist.
• Blank copies of the Mini-Market Survey.
          What You Can Do — A Checklist

K   Be supportive.
K   Voice your support and recognize the value of good health.
K   Promote local community support.
K   Provide financial assistance (start-up funds).
K   Establish a schedule that will allow you to participate.
K   Become a part of the team.
K   Frequently purchase food from the mini-market.
K   Invite your neighbors to join in the activities.
K   Include healthy eating activities in your day.
K   Attend food demonstrations/classes.
K   Deliver healthy food baskets to others.
K   Eat meals with your family.
K   Discuss this program and the importance of good health with your family.
                                Mini-market Survey
 Community Interest Survey — Fruit and Vegetable Mini-Market


The purpose                                         The CHEC distributes the survey to community
                                                    members who frequent the facilities and/or live
The community interest survey will help your
                                                    nearby. It is suggested that at least 100 surveys
faith-based or community organization deter-
                                                    be completed within a two-week time period. It
mine if the community is interested in a fruit
                                                    is important to collect as many completed sur-
and vegetable mini-market. In addition, the
                                                    veys as possible. The information from the
survey asks questions such as what types of
                                                    surveys will provide useful information and
produce and what other types of healthy eating
                                                    help to determine the demand for healthy
information or other activities the respondents
                                                    eating activities. Provide assistance for com-
would be interested in. Specific questions are
                                                    munity members with limited reading skills.
useful to gather information about food
demonstrations and healthy eating support
groups.
                                                    Time-line
                                                    Surveys should be completed in a timely man-
The process                                         ner, usually within two weeks. The results of
                                                    the survey are used to evaluate the demand for
Once a faith-based or community organization
                                                    the mini-market and food demonstrations. Your
shows interest in establishing a mini-market, a
                                                    partners and faith-based members will expect
representative is assigned the task of distribut-
                                                    to hear that you have begun to build aware-
ing the survey. Ideally, a faith-based or com-
                                                    ness and develop commitment from the
munity member is willing to take on the role of
                                                    community.
Community Healthy Eating Coordinator
(CHEC).
                                      Sample Mini-Market Survey
            Community Interest Survey — Fruit and Vegetable Mini-Market

1. Are you able to easily find fresh fruits and vegetables in your neighborhood that are:
   a. Affordable?
   b. Good Quality?
   c. Good Variety?

2. How do you usually get to the grocery store or market?
   a. Bus?
   b. Car?
   c. Shuttle Van?
   d. Other?

3. If you were offered fresh fruits and vegetables at a reasonable price in your neighborhood,
   would you buy them?

4. If you had a fruit and vegetable market nearby, how often would you shop and on what day
   of the week?
   a. Once per week?
   b. Twice per week?
   c. Once per month

5. What kinds of fresh fruits and vegetables would you like to see at a neighborhood market?
      Apples                         Green beans                  Nectarines   Peaches    Strawberries
      Bananas                        Greens                       Okra         Peppers    Tomatoes
      Broccoli                       Herbs                        Onions       Potatoes   Watermelon
      Cucumbers                      Lemons                       Oranges      Squash
      Grapes                         Lettuce

6. If a healthy food demonstration were offered in your neighborhood, would you attend?

7. What other type of healthy eating information or activity would you be interested in?

Demographics: Male_________ Female _______

Age: 18 - 64 years old __________ 65 years old or better_______


Adopted from Promoting Healthy Eating in Detroit program (PHED)
          Planning Aids for the meeting organizer


What will be the name of your faith-based or community mini-market?


Have you set up a meeting?
   Invite faith-based and community members and everyone who answered your letter.


How long will the meeting last?
   40 to 50 minutes.
   Preparation time: 30 minutes to review the material and copy handouts.


What materials will you need?
   Flip charts or writing board
   Handouts:      Agenda.
                  Planning meeting feedback forms.
                              Sample letter
                        Invitation to participate


Dear Members,

(Name of your church/faith-based organization) in a community and faith-based
collaboration with others is developing plans to create a fruit and vegetable mini-market.

I am taking this opportunity to invite you to participate. We will hold a first meeting (date)
at (time) to be held (location).

This is an exciting opportunity to take a leading role in the increasing availability and
access to fruits and vegetables in the neighborhood. We look forward to working with you.
Please mark this date on your calendar. If you have any questions, please call.


Best regards,


(Your name and phone number)
                               Convening the Group

•   Your initial meetings are critical to make sure that the program gets off to a good start.
•   Make sure that the room is set up before the meeting.
•   Schedule arrival time and let people get acquainted.
•   Welcome each participant upon arrival.
•   Make introductions as needed.
•   Use name tags to ease conversations.
•   Provide refreshments as people arrive. Share healthy foods and help to create a comfortable
    experience.

The first step to beginning a meeting is to help the group think about the tasks at hand. You may
want to set a couple of ground rules, such as everyone will have a chance to speak. And you may
want to let the group know what is planned for the meeting, how much time you have allotted and
what is planned for upcoming events.

Ask the participants if they would like to add anything to the agenda. You may want to ask the
participants if they accept the agenda items. This will help the participants come together as
a group.
•   Encourage all viewpoints.
•   Expect differences of opinion.
•   Bring all members into the discussions. Avoid two-person-only discussions.
•   When the situation is tense, or at a stalemate, you may call for a break.
                     Planning a Mini-Market
                 Sample Agenda: Things to Consider

Name
Your Mini-Market program needs a distinctive, meaningful name.



Location
You want a space where people may have easy access and the atmosphere is friendly.
It should have:
       •   Handicapped accessibility.
       •   Adequate storage and hand-washing facilities (i.e., running water).
       •   Restrooms nearby.
       •   Adequate parking.
       •   A loading and unloading area.
       •   Tables and chairs.
       •   Space and facilities to hold cooking demonstrations.
       •   Child care availability.


Pastor support
Your pastor is a trusted leader and a role model in the community. Ask if your pastor would
deliver a sermon relating to healthy eating and physical activity. Ask for space in your faith-based
or community bulletin announcing market activities and to ask for help from the congregation.
                                Job Descriptions
                               Building Your Team

Community Healthy Eating                            Ordering food
Coordinator (CHEC)                                    • Results of faith-based survey will provide
Should be committed and friendly, a problem             the basis for food orders (refer to
solver and familiar with congregation/neigh-            Community Interest Survey).
borhood.
                                                      • Plan for leftover produce — may be
   • Provide leadership for the faith-based             donated to a food pantry.
     team to implement the mini-market, food
     demonstrations and physical activities.
                                                    Receiving
   • Assess faith-based or community mem-
                                                      • Review guidelines for produce sanitation
     bers for their interest in, support of and
                                                        and storage.
     likelihood of shopping at a mini fruit and
     vegetable market at their faith-based or
     community site.                                Pricing
   • Oversee initial planning that will establish     • Using the mini-market produce documen-
     a team that will promote a successful              tation form, food is logged and prices for
     program.                                           the customer are calculated. Items are
                                                        priced to help customers buy so many
   • Work with the team to include education-
                                                        items for $1. For example, salad bags
     al, outreach activities and resources from
                                                        include lettuce, tomato, carrot for $1.
     the community. This may include local
     shopkeepers, businesses, health depart-
     ment, MSU Extension, etc.
   • Establish financial recording-keeping
     system.                                                                            (continued)
                             Job Descriptions
                       Building Your Team (continued)

Food Team and Food Demonstrators                   On market day

   • People who are good communicators,               • Contact local news media. Provide back-
     friendly and enthusiastic for food                 ground information on the market, make
     demonstrations.                                    sure someone is available for interview by
   • People willing to recruit people in the            print or broadcast reporters.
     community.                                       • Place signs and banners outside on the
   • People to help implement survey.                   day of the market to attract customers.
   • People to set up facilities and conduct          • Set up readable displays for motorists and
     food demonstrations (e.g., open doors,             pedestrians.
     ensure proper kitchen set-up, trou-
     bleshoot facility problems that may           After market day
     occur).                                          • Survey — ask customers for feedback.
   • Publicity persons.                               • Ask community members if they saw the
                                                        market signs.

Publicity Person(s)                                Food demonstrations
Outgoing persons who are willing to work              • Put up posters in the faith-based organi-
with others to promote faith-based and                  zation and neighborhood to encourage
community activities related to healthy                 the members and general public to attend
eating.                                                 upcoming events.
                                                      • Deliver door-to-door flyers and mail out
Before market day                                       flyers to neighbors.
   • Submit information on market to commu-
     nity calendars at local TV and radio sta-
     tions and local newspapers.                   Cleanup Team
   • Distribute flyers, especially to senior and      • Establish a plan for leftover produce.
     community nutrition sites.                       • Clean up the market area.
   • Advertise on the radio.
  Set Up the Mini-Market



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    Develop a Schedule to Set Up the Mini-Market
What will need to be done one                     What will need to be done one
month in advance?                                 week in advance?
 • Establish direct communication with farm-       • Coordinate your produce delivery for a day
   ers/vendors. Contact several fruit and veg-       you will be able to receive the fruits and
   etable vendors.                                   vegetables (one to two days before the
 • Visit the produce vendor/store before you         market event).
   buy to get an idea of how fresh the pro-        • Price the fruit and vegetables on the basis
   duce is and how organized the company             of your cost from vendors.
   is. You want only top-quality produce.          • Make copies of recipes and other hand-
 • Let the produce vendor know that you are          outs. People are looking for healthy foods
   willing to have an agreement and come             that are easy to prepare.
   back regularly.
 • Figure out how you will display your fresh     What will need to be done on the
   fruits and vegetables. You may want to buy     day of the market?
   or make a wooden stand.                         • Set up tables or market stands.
 • Look through catalogs to buy aprons,            • Make sure you have plenty of small and
   5-A-Day display items, plastic bags.              large plastic bags.
 • Determine a schedule of fruit and veg-          • Keep a supply of paper towels and soap
   etable mini-markets and food demonstra-           handy.
   tions. Plan a basic schedule that will allow
                                                   • If possible, prepare produce bags.
   you to gain experience.
                                                   • Arrange displays to show fruits and veg-
 • Think about your survey — have a good
                                                     etables in an attractive way.
   product, variety and mix.
                                                   • Have a cash drawer and enough start up-
 • Contact the local newspaper for an ad or
                                                     money to make change.
   feature story.
                                                   • Provide signage to identify the fruits and
 • Find out if other faith-based organizations
                                                     vegetables that you have available and
   would like to split the cost of one ad that
                                                     keep markers and paper handy.
   would list all of the mini-market dates and
   locations.                                      • Have recipes and nutrition fact sheets
                                                     available and plan for a way to display
                                                     these materials.
                                                   • Include fun things for children — vegetable
                                                     games and fruity coloring pages are avail-
                                                     able to copy ahead.
                Step-by-Step Ordering and Pricing


Ordering                                          Pricing
 • Several days before the market, the
                                                   • The mini-market produce form is used to
   assigned team member contacts the pro-
                                                     log in the food. The form is found in your
   duce company and places the order — one
                                                     toolkit.
   case of standard items: apples, bananas,
   oranges, green peppers, onions, and             • A price for the customer is calculated
   potatoes.                                         using a cost per unit calculation on the
                                                     form (cost per carton divided by the num-
 • A quote is given over the phone for the
                                                     ber of produce items per carton).
   costs.
                                                   • The price of the produce is set to break
 • The next day the food is delivered to the
                                                     even. Prices will change from month to
   site.
                                                     month as the cost increases or decreases.
 • The Community Healthy Eating
                                                   • Items are priced to help customers buy so
   Coordinator checks the quality of the pro-
                                                     many items for $1. For example, salad
   duce; damaged items are not accepted.
                                                     bags including lettuce, tomatoes, and car-
 • The bill is paid after a review of the order      rots for $1.
   and the quality of the items.
                                                   • After receiving the produce, the community
                                                     healthy eating coordinator reviews the
                                                     invoice and calculates the price for each
                                                     item.
PAGE 2
MISCELLANEOUS (continued)                                                                     PRODUCE (continued)
H.C. MacClaren Co. .......................................................313-841-5940        Grillo Produce, Inc.........................................................586-831-4666
Hall & Associates ..........................................................313-272-6613      GW Wholesale Produce..................................................313-567-8738
Happy Don's Concession .................................................734-461-6095          J & N Produce ..............................................................313-259-5183
Heirloom Garden Goods .................................................586-463-3856           Jim Lumetta & Son .......................................................313-259-5623
Jefferson Chevrolet ........................................................313-259-1200      Lafata Produce..............................................................313-831-6323
Kap's Warehouse Food Service .......................................313-567-6711              LoPiccolo Bros. Produce................................................313-831-8220
Kate's Kettle Korn..........................................................517-851-7603      Maniaci Produce............................................................313-567-0622
Kay Foods .....................................................................313-393-1100   Matt Lombardi Company ...............................................248-822-9010
Kitchen Etc. ..................................................................313-567-6046   Mercurio Bros................................................................313-393-0033
Lambskin Corp. .............................................................313-831-0500      Metro Produce, Inc. .......................................................313-833-3455
Leonard of Detroit, LTD.................................................313-962-8530          Moceri Produce .............................................................313-584-1129
Marketplace Gallery.......................................................313-567-8250        Pellerito Foods, Inc. .......................................................313-831-3344
Metro Cold Storage .......................................................313-259-4647        Richard Bondy Produce .................................................519-734-7936
Michigan Butchers Supply..............................................313-833-1520            Rocky Produce ..............................................................313-841-2525
Mountain Top Kettle Corn ..............................................734-425-0626           Serio's Produce..............................................................586-531-0555
My Sistah's Place ..........................................................313-345-3100      Simon & Leeman Corp...................................................313-567-2800
Nick's Concessions .........................................................734-789-1151      Sonny Randazzo Produce ...............................................586-979-1010
People's Restaurant Equip .............................................313-567-1944           Sunnyside Produce.........................................................313-259-8947
Porkie's Barbeque ..........................................................810-701-6312      Tom Maceri & Sons .......................................................313-568-0555
Remark & Son Orchard..................................................519-733-4803            Tony Nuccio & Sons Sales..............................................313-568-8888
Rholan Co. ....................................................................248-594-4868   Tony-Lin Produce...........................................................313-567-3570
Saint Aubin Hotel in E.M...............................................313-259-8620           Vitale's Watermelons ......................................................586-778-7351
Steve's World of Food ....................................................313-894-7978        RESTAURANTS
T. Wigley's Inc. ..............................................................313-831-6881   Bert's Place...................................................................313-567-2030
The Herb Garden ...........................................................810-628-7967       Eastern Market Coney Island .........................................313-567-7166
Timmer Bros..................................................................616-698-9288     Farmers Restaurant .......................................................313-259-8230
Tony V's Sunroom & Spas ..............................................586-412-6050            Java Jo's........................................................................734-395-6639
United Specialty Co. ......................................................313-832-0500       Joey's Meatcutters Inn ...................................................313-393-0960
Waste Management .......................................................248-596-3500          Joseph's Coney Island ....................................................313-846-2271
White Brokerage Company .............................................313-841-4026             Louisiana Creole............................................................313-446-9639
Zell's Clothing................................................................313-567-1838   Mario's Restaurant ........................................................313-832-1616
NUTS                                                                                          McDonald's Restaurant ..................................................313-832-4100
Almonds-R-Nuts, Inc......................................................313-333-5555         Meat Town Inn...............................................................313-832-7722
Germack's Nut Factory ..................................................313-884-8472          Meatcutters Inn .............................................................313-393-0960
Rocky Peanut Company .................................................313-871-5100            Nan's Lunch Box ...........................................................989-797-6181
PRODUCE                                                                                       Rivertown Bagel & Deli..................................................313-259-7900
A & A Produce Co. ........................................................313-445-6726        Roma Café ....................................................................313-831-5940
Aunt Mid Produce..........................................................313-841-7911        Russell Street Deli .........................................................313-567-2900
Badalament, Inc. ...........................................................313-967-0746      Sala Tai .........................................................................313-831-1302
B & S Produce Co. ........................................................313-833-6133        Traffic Jam & Snug........................................................313-831-1265
Billy K's Food Service. ...................................................313-259-0614       Vivio's Restaurant ..........................................................586-393-1711
Carlo Ciaramitaro Produce ............................................313-831-1110            Ye Old Market Bar.........................................................313-259-2364
Del Bene Produce ..........................................................313-567-4658       Zef's Restaurant ............................................................313-259-4705
Detroit Wholesale Produce .............................................313-309-1000           SPICES
Eastern Produce, Inc......................................................313-567-3535        Detroit Spice Company ..................................................313-393-7980
G & M Produce .............................................................313-841-8300       Rafal Spice Co...............................................................313-259-6373

                                                                                .M.
                     Normal Hours Of Business: Monday thru Saturday 7 A.M. - 5 P Closed Sunday

                                                                     Important Phone Numbers
   Detroit Police 7th Precinct................................313-596-5700                    Michigan Business & Professional Association
   City Council ......................................................313-224-3443            Small Business Training & Resource Center ..586-393-8800
   Department of Transportation............................313-933-1300                       The Small Business Training and Resource Center is open to the
   Detroit Metropolitan Airport ............................734-247-7678                      public as a means to provide everything a small business or start-
   Detroit People Mover ........................................313-224-2160                  up business needs to prosper in today's business community. In
   DPW ................................................................313-870-5100           partnership with the Small Business Administration (SBA), the
   Mayor's Office - Kwame Kilpatrick ....................313-224-3400                         Michigan Small Business Technology Development Center (MI-
   Mich Dept of Civil Rights ..................................313-456-3739                   SBTDC) and the Service Corps of Retired Executives (SCORE),
   Parkway Department ........................................313-965-7275                    the Associations have provided the latest in education, trade
   SMART............................................................313-962-5512              publications and technology resources to enable your business to
   Veterans Service ...............................................313-961-9568               flourish. We encourage you to visit the center.
   Wayne County Executive Office .........................313-224-0286

The Eastern Market is celebrating its 200th birthday in 2004. The first 39 years it was located at the foot of Woodward at the Detroit
River, before moving to Cadillac Square in 1841.Then in 1891 Historic Eastern market moved to its present location. From horse-drawn
carts to the present semi-trailer trucks, farmers have annually hauled thousands of tons of fresh produce to Detroit's Eastern Market
area for re-sale to wholesalers, retailers and the general public. The figure is estimated to be over 70,000 tons a year.

                                   Call us at 586-393-8800 or visit us on the internet at www.easternmarket.org.
 Manage the Mini-Market


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Manage the Mini-Market — Get organized and sell
 all of your produce by the end of the market day

• Make sure that your displays are neat and    • Replenish displays as needed.
  attractive.
                                               • To display produce, use small baskets that
• Accept and offer for sale only fresh, high     are appealing and colorfully decorated.
  quality foods.
                                               • Plastic tablecloths can dress up the area.
• Give people a chance to look over what
                                               • Have small and large plastic/paper bags
  you have available. Keep food within easy
                                                 handy to package produce for buyers.
  reach of all shoppers, including those who
  are physically challenged.                   • Keep your cash box in a safe area. Be sure
                                                 you have small bills for change.
• Post your prices on a blackboard or a sign
  above each type of produce.                  • Have one or two calculators available.
• Make sure your signs are easy to read.       • Have a first-aid kit nearby.
• Demonstrate simple fruit and vegetable       • Have a location to store your market
  snacks.                                        materials.
• Hand out brochures, snack ideas or recipe    • Be willing to change the location of the
  cards.                                         market if you need to increase awareness
                                                 and sales.
• Wear theme T-shirts and aprons related to
  fruits and vegetables.                       • Remember to ask for help from other faith-
                                                 based or community members.
• Decorate with posters related to fresh
  fruits and vegetables.
         Mini-Market Retail and Pricing Guidelines


The overall goal of the Fruit and Vegetable       Successful mini-markets also include the fol-
Toolkit is to make fruits and vegetables avail-   lowing elements:
able in your neighborhood. Your fruit and veg-
                                                     • Advertising.
etable mini-market operations will need to:
                                                     • Fun activities.
   • Price fruits and vegetables.
                                                     • Healthy Eating Demonstrations and Food
   • Involve the congregation and neighbor-
                                                       Tasting.
     hood community.
                                                  A mini-market is a great opportunity to bring
   • Provide produce for shoppers.
                                                  fruits and vegetables into your faith-based or
                                                  community organization, increase healthy eat-
                                                  ing and bring together a community.
                Step-by-step instructions on pricing
                     your fruits and vegetables

You may want to use the sample mini market          4. Plan to sell the fruits and vegetables in
produce form found in your toolkit.                    ways that your customers have asked for.
                                                       For example,
1. Place your produce order and obtain a
   detailed list of the cost of each case or item          • Bags of mixed fruits.
   for the week.                                           • Bags of salad vegetables.

2. List each food item on the sample pricing        5. Make up signs that will be clear to your
   form.                                               customers.
                                                       a. Example: any four pieces of fruit for $1.
3. Determine the price per item/unit. Carry
   out the calculations as described in each           b. Example: any one bag of salad vegeta-
   column.                                                bles for $1.
   a. Begin with the total cost of the case.        6. Use heavy paper and marker pens for mak-
   b. Count the number of items in each                ing new signs.
      case. For example, 30 apples are in a
      case.
   c. Write that number into the space
      provided.
   d. Write the price of the case of apples
      into the space provided.
   e. Divide the number of apples (30) into
      the cost of the case.
   f. That is your price per apple. Write that
      number in the space provided.
                       Mini-Market Food Safety —
                      Keep it Fresh and Keep it Safe
                             Keep your mini-market clean

• Do not store any food on the ground — keep       • Keep garbage containers covered; empty
  all food at least 6 inches off the ground.         them as needed to avoid accumulation of
                                                     waste and debris.
• Always wash hands with soap and water for
  20 seconds before touching food.                 • Keep raw foods separated from prepared
                                                     foods.
• Make sure towels and hand soap are always
  available for hand washing.                      • Wash fresh fruits and vegetables to remove
                                                     visible dirt, however, washing fruits (e.g.
• Keep all tables, counters and floors clean.
                                                     raspberries) or vegetables (potatoes, onions)
  A clean surface is one that is free of visible
                                                     reduces their quality or increases spoilage.
  food debris/and or soil.
                                                   • Protect foods from dust, sneezing and hand-
• A sanitary surface is one that is clean and
                                                     ling by customers. Use appropriate packaging
  has had a chemical sanitizing agent applied.
                                                     or dust/sneeze guards.
  Surfaces that need to be sanitized include
  table-tops and dishes.                           • Prevent rodents, insects, birds, animals, etc.,
                                                     from having contact with food.
• Make sure that all mini-market staff people
  are well groomed.                                • Store chemicals (cleaning solutions) away
                                                     from food.
• Allow no animals in the market area.
  (Except working dogs for visually or other-      • Do not reuse disposable items such as plastic
  wise impaired shoppers).                           bags, plastic spoons, etc.
                      Sanitize Surfaces

Chlorine bleach is an excellent sanitizer for washing dishes and cleaning
food contact surfaces. Do not store chlorine bleach near food.


Washing dishes:
1/2 tablespoon chlorine bleach/gallon of water.


Washing food contact surfaces:
1 tablespoon chlorine bleach/gallon of water.
                   Produce Handling and Sanitation

• Get set up before customers arrive.               • Show off produce with slices/cut up samples.
• Customers expect fresh fruits and vegetables.     • Offer fruit and vegetable fact sheets and
                                                      recipe cards.
• Fill baskets and pile produce onto clean
  tables.                                           • Include special cooking demonstrations.
• People like produce to be in full (overflowing)   • Always wash hands with soap and water for
  containers.                                         20 seconds before touching food.
• Replenish containers frequently — use vari-       • Make sure towels, water and soap are always
  ous sizes of baskets and boxes.                     available for hand washing.
• Ask people if they would like “go-together”       • A clean surface is one that is free of visible
  foods (e.g., tomato and basil).                     food debris/and or soil.
• Treat your produce carefully to avoid             • A sanitary surface is one that is clean and
  bruising.                                           has had a chemical sanitizing agent applied.
• Never store or sell food from the floor.          • Make sure that all staff people are well
                                                      groomed.
• Post produce and price signs above each
  display container.                                • Wear an apron with your faith-based logo.
• Look at the front of your produce tables - see    • Allow no animals in the market place (except
  what the customer sees.                             guide dogs).
• Never toss loose, squishy, leaky produce into
  containers that customers will see.
   Marketing Activities
  to get People Involved


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     Marketing activities that get people involved,
      improve your sales and increase your odds
                      of success.

Get a plan, have a strategy and                      • Contact the local radio station to notify the
target a kick-off event.                               neighborhood of local mini-markets.

 • Find a time that will work with your con-         • Plan for your interview to take place at a
   gregation. Tie the kick off event to first-of-      local farmers' market or produce vendor.
   the-year health goals.
 • Think about a theme and possible ways to
                                                    Activities in Faith-Based or
   deliver a health program.                        Community Organizations
 • Ask how will this program help others to          • Post signs featuring fruits and vegetables
   eat healthy?                                        in a visible location.
 • Keep a clipboard handy to write down              • Plan for seasonal activities, such as a
   comments from customers.                            strawberry festival.
 • Emphasize health goals (preventing obesi-         • Include food demonstrations.
   ty, heart disease, diabetes) of eating fresh
   fruits and vegetables.                            • Hold a field trip to visit a produce market
                                                       or local farm.
 • Keep track of sales and success stories;
   this will help you to promote the mini-           • Include youth programs; kids enjoy fruit
   market.                                             and vegetable snacks.
                                                     • Hold raffles; give away coupons for free
Newspapers and radio                                   fruits and vegetables.
 • Contact local newspapers to a run weekly
   newspaper ad. Be sure to leave a contact         Develop partnerships with other
   phone number.                                    Faith-Based or Community
 • Submit information for community calen-
                                                    Organizations
   dar listings — TV, radio, and newspapers.         • Plan regular meetings with other faith-
                                                       based or community organizations.
 • See if other faith-based organizations or
   community groups with mini-markets                • Look into partnering and sharing program
   would like to split the cost of a regular ad,       materials and expenses with other faith-
   listing faith-based or community organiza-          based or community organizations by
   tions with mini-markets.                            holding mini-markets on alternate days of
                                                       the week or times of the month.

                                                                                         (continued)
     Marketing activities that get people involved,
      improve your sales and increase your odds
                 of success. (continued)

 • Share experience with others who are just     • Contact medical professionals such as
   starting mini-markets.                          dieticians, dentists, doctors and opticians -
                                                   send flyers to the office managers.
 • A coalition of faith-based or community
   organizations can work together to develop    • Notify local WIC offices and provide flyers
   and distribute a regular newsletter (for        and posters.
   youth, childcare providers, youth centers,
   school athletic programs, 4-H, etc.).        Online programs and resources
                                                 • Many resources exist; not all are created
Community health resources
                                                   equal.
 • Call on local resources, such as MSU
                                                 • Rely on trusted sources of information; you
   Extension and diabetes educators.
                                                   have a responsibility to others to give
 • See if you can hold community health            reliable information.
   events at your faith-based or community
   organization along with your mini-market     Media
   and food demonstrations.
                                                 • Healthy eating with community support is
 • Acquaint yourself with community pro-           a good story.
   gram managers to assist you to distribute
                                                 • Area media include billboards, news-
   flyers and promote mini-market locations.
                                                   papers, and radio.
 • Promote your program with community
                                                 • Meet with media representative at a time
   centers, mother meetings, childcare
                                                   convenient for them. Be ready to explain
   providers, and PTO/PTA. You can provide
                                                   who, what, where, when, how and why of
   a one-page notice with information of
                                                   your program and how it could affect the
   times and locations of mini-markets and
                                                   local community. If you have results
   food demonstrations. Work with your
                                                   (impacts), use them to show how your
   county medical society to introduce the
                                                   program is different in local people's lives.
   campaign to its leadership.
 • Encourage community health members to
   talk about the mini-markets at neighbor-
   hood clinics, handouts flyers or post
   notices.
          Sample letter — Keep the process moving


Dear Member (or specific name),

Thank you for your interest in the fruit and vegetable mini-market. You are invited to attend the
(third) meeting of the (name of your program) mini-market program on (date) from (starting time
to finishing time) at (location).

Enclosed is a summary of the last planning session. Our upcoming meeting will be a working ses-
sion. It will be an opportunity for us to define our program and help develop a team that will help
to bring together this program.

If you have any questions or comments, please call.


Best regards,
Healthy Food Demonstrations



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                             Food Demonstrations


An important part of healthy living is healthy    demonstrations can contribute to personal
eating and cooking. Instead of merely talking     development and improve the total family diet
about eating healthy, we can use food demon-      and nutritional well-being. Easy food demon-
strations to give people skills to make changes   strations are fun! People are enthusiastic
in their lives. It has been shown that food       when learning is a hands-on activity.
                  Overcoming Barriers
      To Plan and Coordinate Food Demonstrations

   • Review the results of the Community          5. What barriers might prevent members
     Interest Survey — Fruit and Vegetable           of your community from attending food
     Mini-Market adopted from Promoting              demonstrations — time of day, location,
     Healthy Eating in Detroit (PHED).               accessibility to building, lack of public
                                                     transportation?
As you begin to plan a series of food demon-
                                                  6. Can you fit a food demonstration into
strations, ask the following questions:
                                                     ongoing events such as mini-market
   1. Who is your audience, e.g., seniors,           days?
      weight loss support group members,
      young mothers?                           Please also keep the following in mind:
   2. What did the community say about            • Be sure to consider topics for the demon-
      food demonstrations in the community          strations that support healthy eating —
      interest survey?                              eating fruits and vegetables, using spices
                                                    rather than fats, etc.
   3. What types of recipes would appeal to
      your community?                             • Consider contacting Michigan State
                                                    University Extension to provide nutrition
   4. What types of recipes would not appeal
                                                    education programs that include food
      to your community?
                                                    demonstrations.
             Building a Food Demonstration Team


Objectives                                       How long with your meeting last?
 • To increase the demand for healthy foods       30 to 40 minutes.
   with healthy eating education programs.
                                                  Preparation Time: 20 to 30 minutes to review
 • To identify guest speakers to assist with      the material and script and copy handouts.
   cooking demonstrations.
                                                 Handouts:
 • To utilize the Healthy Food, Healthy Soul -
   African American materials.                    Healthy Food, Healthy Soul — Leader's Guide
                                                  Meeting Feedback Form
Whom to invite to your meeting
 •   Community members
 •   Volunteers
 •   Church members
 •   Pastor
                      Script for Meeting —
              Building a Food Demonstration Team

We would like to form a team that would meet     We would like your help in arranging for
regularly to develop cooking demonstrations      someone to conduct a healthy cooking
tailored to our faith-based or community         demonstration.
organizations activities. Our faith-based or
community organization members and your          Think about people you know, such as:
friends can help as volunteers with a Body and
                                                    • Dieticians, physicians, nurses, teachers,
Soul food and cooking demonstration event.
                                                      other health professionals.
As a volunteer you may help by:
                                                    • Chefs or cooks from local restaurants.
   • Providing additional educational
     information and materials.                     • Staff members and students from local
                                                      universities or colleges.
   • Serving as a guest speaker or doing
     cooking demonstrations.                        • Business and community leaders.

   • Advertising the event.                         • Friends who have skills in promoting
                                                      healthy eating.
   • Organizing, preparing, cleaning up.
   • Donating food or sponsoring the event.      To increase participation by our faith-based
                                                 organization or community members we would
   • Providing a meeting room without cost.
                                                 like to consider incentives such as a fruit/veg-
                                                 etable basket from our mini-market, cooking
                                                 utensils and raffle/door prizes.
                          Step-by-Step Instructions
                          for Food Demonstrations

A Leader's Guide for Healthy Food, Healthy          • Instructors need to understand needs of
Soul — African American Cooking is provid-            audiences.
ed in your toolkit to help you use the cookbook     • Communication with audience should be
“Healthy Food, Healthy Soul”, and gives step-         interactive, include questions and
by-step instructions for food demonstrations.         audience successes.
The recipes are low in fat, cholesterol and salt,   • Allow participants to help with prepara-
but they still have the good taste of African         tion and cooking techniques.
American cooking.                                   • If more than one event is scheduled,
                                                      allow plenty of time for all programs.
Lessons learned and suggestions adopted
from evaluation results from Promoting              • Ensure that programs start on time —
Healthy Eating in Detroit (PHED):                     have handouts and supplies ready.
                                                    • Explain nutrition information — types of
   • Be handicap accessible for all
                                                      fats, names of fruits, etc.
     community members.
                                                    • Have a nutritionist available to answer
   • Contain motivating messages that relate
                                                      questions.
     action to personal choices and health
     benefits.                                      • Conduct food demonstrations for children
                                                      and adults.
   • Proper facilities and equipment are
     necessary.
               Food Demonstrations — Play it Safe
              The food you prepare and offer must be safe.

Guidelines to help you prepare safe food:        • Prepare several small batches of an item
                                                   rather than making double and triple
During preparation of Food                         batches.
   • Wash your hands often when handling
                                               Store food
     food. If you have sores on your hands,
     use plastic gloves.                         • Always store food in proper containers
                                                   that are made especially for food.
   • Do not allow persons who are ill to
     handle food.                                • Garbage bags are treated with chemicals
                                                   and are not suggested for storage.
   • Use clean dishes and utensils for food
     preparation.                                • Old bread sacks and grocery bags may be
                                                   contaminated from food previously stored
   • Sanitize the work surfaces with which
                                                   in these bags.
     food may come in contact.
                                                 • Store foods at the proper temperature —
   • Shorten time between preparation and
                                                   maintain your refrigerator at 40° F and
     when people will consume the food.
                                                   freezer at, or below, 0° F.
   • Let no more than two hours occur before
     you will eat the food.
     Resources



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                         List of On-line Resources


Produce related information           Nutrition related on-line
  • www.5aday.com
                                      newsletters
  • www.fresh-cuts.org
                                        • FDA Consumer Magazine —
  • www.pma.com                           http://www.fda.gov/fdac/default.htm
  • www.produceoasis.com                  Contains information for consumers
  • www.coosemans.com                     about Food and Drug Administration reg-
  • www.dole5aday.com/Teachers/T_         ulatory and scientific decisions, and
    Index.html (reference center)         about the safe use of products regulated
                                          by FDA.

                                        • National Council Against Health Fraud
                                          Free newsletter on line —
                                          http://www.quackwatch.org/00AboutQua
                                          ckwatch/chd.html

                                        • Tufts University Health & Nutrition
                                          Letter
                                          http://healthletter.tufts.edu/

                                        • University of California at Berkeley
                                          Wellness Letter
                                          http://www.berkeleywellness.com/
                          Resources in Toolkit


• Body and Soul — A guide for your church     • CD's
• Dr. Richter's Fresh Produce Guide             • Helping People Get the Food They
                                                  Need
• Get Fresh — A guide for choosing, storing
                                                • FightBac — Food Safety
  and preparing fresh Michigan fruits and
  vegetables                                  • Catalogs
• Healthy Food, Healthy Soul — African          • Produce for Better Health Foundation
  American Cooking Leader Guide                   — 5 A-Day catalog
  Cookbook                                      • Dairy Council — nutrition education
• 5-A-Day items                                   materials catalog

				
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