JULY EDITION 2015
AUGUST 2016 EDITION
Finding the Right Mix
How do we choose the products on our shelves? Your Co-op strives to meet the needs of as many Owners as possible. We offer choices to our shoppers by balancing Owner and shopper demands with our cooperative values and mission, which includes: serving our community by operating in a socially responsible and financially sound manner; providing a full selection of natural foods, quality products and necessities at basic prices; and promoting awareness about food, nutrition, health, and cooperative values. (Basics Bylaws, Article 1 section 1.2)
Over the years, the product mix at Basics has had to evolve to meet the needs of more Owners and shoppers while staying true to our mission.
As a cooperative, we believe you have the right to know how we make those choices. Here is what our purchasing guidelines look like today:
For example, in the 90’s the meat section was added to serve our non-vegetarian shoppers. In the early 2000’s gluten-free was added to our allergen-free options. In 2014 we brought in local and organic beer, wine and spirits.
Basics will give preference to products that meet the following standards: Grown or produced locally (In WI or within 100 miles) or regionally Certified organic Non-GMO The ever-changing marketplace, Cruelty free combined with continued changes in the Certified humane way our food is produced, ensure that Antibiotic and hormone free we will always be kept on our toes Fair trade regarding how to choose which products Naturally flavored or colored are on our shelves. Minimal/responsible packaging
Local Organic Broccoli Salad It’s local broccoli season! Enjoy this crisp, tender nutrition powerhouse in a sweet and savory summer salad.
Salad Ingredients
3 stalks/heads fresh local broccoli florets, chopped (optional: lightly steam before tossing in) ½ c dried cranberries ½ c roasted pumpkin seeds, sunflower seeds or pine nuts 1/2 red onion, chopped small 10 slices local bacon (crisp-fried, crumbled)
Dressing Ingredients
2 T. raw apple cider vinegar 1 c. mayo 1-2 T raw honey 2 T glycerin mixed with ¼ tsp stevia Optional: 1 T. fermented soy sauce (Tamari)
Prep: Combine dressing ingredients and whisk until blended. Toss with salad ingredients. Chill before serving, if you can wait for it!
By Deb Cyrel, CNC BHN. Deb will offer individual nutrition consultations at Basics from 6-8pm August 17 & September 21. To schedule an appointment, call (608)754-3925.