AUGUST 2017 EDITION
EDITION 2015 NEXT TO MOUNDS PET FOOD IN JANESVILLE, WI BASICS CO-OP NATURAL FOODS - OPENJULY TO THE PUBLIC - LOCATED
The 7 Co-op Principles: Cooperation Among Cooperatives The sixth international Co-op Principle is Cooperation Among Cooperatives. The full statement reads: "Cooperatives serve their members most effectively and strengthen the cooperative movement by working together through local, national, regional, and international structures." What does this mean for you, as an owner of Basics? One of the most important effects is that your co-op no longer stands alone to determine efficient best practices, share our story and our values, and negotiate pricing on your behalf! For example, before Basics became a cooperative we were an independent, privately owned store. Generally, pricing for each product line had to be negotiated separately, during one-on-one meetings with each individual product vendor (a very time-consuming process). Through our membership in the National Cooperative Grocers (right), as well as connections with other cooperatively owned businesses like the Co-op Partners Warehouse in Minneapolis, we are able to offer competitive pricing on thousands of products monthly - and, most importantly, products that support our shared values!
National Co+op Grocers (NCG) is a business services
cooperative for retail food co-ops located throughout the United States. They represent 147 food co-ops operating over 200 stores in 38 states, with over 1.3 million consumer-owners. NCG helps unify natural food co-ops in order to optimize operational and marketing resources, strengthen purchasing power, and ultimately offer more value to natural food co-op owners and shoppers everywhere. Basics is proud to be a part of NCG!
Roasted Sweet Corn Bread Ingredients • • • • • • • • •
1 ear sweet corn (2 if small) 1 cup unbleached flour 1 cup cornmeal 1/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup melted butter 1 cup plain nonfat yogurt 2 large eggs
Prep •
Roast sweet corn by your favorite method, until browned and soft. Let cool, and then
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cut the kernels from the cob. You should get about 1 cup. Heat oven to 400°F. Butter or grease an 8-inch square metal pan. Whisk together flour, cornmeal, sugar, baking powder and salt. In a separate bowl, whisk together yogurt, melted butter and eggs. Pour yogurt mixture over cornmeal mixture. Stir until almost mixed, then add roasted corn. Scrape batter into pan and smooth the top. Bake for 15 to 20 minutes, until toothpick inserted in the center comes out with no wet batter attached. Let cool in the pan for 5 minutes before serving. Makes a great side for beans, soups and greens! Recipe & photo adapted from strongertogether.coop.