JULY 2017 EDITION
EDITION 2015 NEXT TO MOUNDS PET FOOD IN JANESVILLE, WI BASICS CO-OP NATURAL FOODS - OPENJULY TO THE PUBLIC - LOCATED
Board Update: First Annual Meeting Block Party By Jim Hutchinson, Basics Co-op Board President
I would like to thank all who came to the first Basics Block Party and helped to make it a great celebration. I saw lots of new faces and got to talk to a number of new people. What an incredibly diverse and interesting group we were. In creating Basics Co-op, we created a community that cares deeply about the quality of our food, our health, relationships and the world we live in. We certainly expanded our community with our Block Party. For those Kids at the block party play tug-of-war in the grass next to the store.
of you who are not owners, I invite you to officially join from left: board members S.A. Welch & Dr. our community by becoming Carrie Kaiser, Co-op Owner Deb Griffin, owners of the Cooperative. Basics General Manager Lynnette Wirth. A co-op is a true democracy, and each member gets one vote in electing the Board members who oversee our business. This year we had the most and best qualified candidates we have ever had for our Board election. Thanks to all of those who ran and I invite you to continue to participate in Basics’ efforts and share your talents with us. I would also welcome the new Board member you elected, Jeleh Dabiri, and thank you for re-electing SA Welch and I. It is an honor to represent you. Financially, Basics is holding its own. We are down in sales, but not as far down as we had projected, with the advent of (cont’d, p.2)
Amber Glass, of the Basics management team, with Basics Board President Jim Hutchinson
Corn & Kidney Bean Salad This side salad is perfect any time of the year and goes well with your favorite grilled foods.
Ingredients • • • • • • • • • • •
16 ounces corn kernels (fresh, canned, or frozen) 16 ounces kidney beans (canned or precooked and cooled) 1/2 cup red onion, diced 1/4 cup red bell pepper, diced 2/3 cup apple cider vinegar 3 tablespoons honey 1/4 cup fresh cilantro (or parsley), chopped 2 teaspoons garlic, minced 1/2 teaspoon salt 1/2 teaspoon black pepper 1 lime, cut into wedges
Prep •
Rinse and drain any canned ingredients
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In a small bowl, whisk together honey and apple cider vinegar.
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Add garlic, cilantro, salt & pepper. Mix well.
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In a large bowl combine the corn, kidney beans, and red onions.
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Toss with dressing and let sit 30 minutes to 2 hours at room temperature.
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Garnish with fresh lime wedges. Recipe & photo adapted from strongertogether.coop.