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Community Capital 117<br />

investment is fairly illiquid. But if successful, like the Powell Merc,<br />

the Saranac Lake store could generate healthy dividends someday.<br />

More importantly, the more than 600 investors who have chipped<br />

in an average $800 each will have the satisfaction <strong>of</strong> knowing that<br />

they will never be at the mercy <strong>of</strong> a remotely owned corporation<br />

that can pull out on a whim. Money spent at the store, meanwhile,<br />

will circulate within the community, rather than fl ying right back<br />

out to a distant, faceless headquarters.<br />

A Community Revitalization Project Masquerading<br />

as a Diner<br />

There are now community- owned energy utilities, forests, theatres,<br />

sports teams (hello Green Bay Packers)—you name it. And<br />

it’s a global phenomenon. Small- scale, community- owned wind<br />

power is commonplace in Denmark and Germany. In England,<br />

where 400 pubs and shops closed in rural villages in 2009, victims<br />

<strong>of</strong> modern- day urbanization and an economic slowdown,<br />

community- owned shops are fl ourishing. In the past 25 years,<br />

254 community- owned shops have opened, including 40 in 2010<br />

alone, according to the Plunkett Foundation, an organization that<br />

helps set up such shops. In all that time, the foundation notes,<br />

only eight <strong>of</strong> the community- owned stores have closed. 10 Saving<br />

the local shop with a community- owned store even fi gured in the<br />

plot line <strong>of</strong> a popular British radio soap opera, The Archers, about<br />

the fi ctional village <strong>of</strong> Ambridge.<br />

In the United States, many community capital initiatives are<br />

an outgrowth <strong>of</strong> the locavore movement. Community- supported<br />

agriculture, in which customers prepay for vegetables and other<br />

produce, provides farmers with capital they need to operate until<br />

they are ready to harvest. The idea <strong>of</strong> preselling as a way to manage<br />

cash fl ow has spread to fi sheries, restaurants, and dairies.<br />

Taking that a step further, some food entrepreneurs are inviting<br />

their future customers to invest in the business up front, as lenders<br />

or equity owners.<br />

Community- supported and fi nanced restaurants, for example,<br />

are a growing trend. One <strong>of</strong> the pioneers is Tod Murphy, a

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