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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