JULY EDITION 2015
SEPTEMBER 2015 EDITION
Maintaining a Strong Foundation Discount Structure Change October 1, 2015 Upholding your co-op’s financial health and sustainability is the first responsibility of the Basics staff and Board, as we ensure the store is well positioned to continue serving our Owners and community for many years to come. After months of consideration, we have determined that changes to our discount structure are necessary to support those objectives.
Creamy Cashew Carrot Soup
From Wellness Wednesdays class, “Pureed Vegetable Soups” with Stephanie Aegerter, April 2015 Ingredients:
1 1/2cups raw cashews Sea salt Filtered water 1 pound carrots, peeled and coarsely chopped The current discount structure played a key role in 1 large onion, coarsely chopped growing Basics for the last 20 years, but it now puts us at 2 Tablespoons olive oil a disadvantage, because we must often keep prices 1 quart stock or veggie broth artificially high to provide a cushion for our deep Salt and pepper to taste discounts. As part of the change, we look forward to Optional stir-ins: thyme, sage, ginger, quinoa or rice (for a implementing more competitive every-day pricing to heartier soup), chicken
complement the strong specials programs we already have in place. Basics has a long history of providing exceptional service at a good value, and these changes do not affect that commitment. Our hope is to continue to focus our energy on our mission- to provide the best natural, organic and local foods to our community, with exceptional service, including reliable education, training and health information to shoppers. We also look forward to a renewed focus on Co-op Ownership and values. Supporting a food system that is truly equitable and just for everyone, from the farmer to you, is our ultimate goal. Know that your continued support is what enables us to create positive change! We will be here as long as you believe in what we do. Thank you for your continued support. See the new “More Ways to Save” on page 2.
September Staff Anniversaries Jerold - 2 years September 4 Anna - 1 year September 23 Courtney - 7 years September 23 Lorraine - 7 years September 25
Instructions: Put the cashews in a glass bowl or measuring cup and cover with filtered water. Add 1 1/2 teaspoons sea salt and soak for a half hour or up to six hours. Drain the cashews and put in a blender with fresh water to cover. Puree the cashews until they are the texture of a thick cream, adding more water as needed. While the cashews are soaking, preheat the oven to 400 degrees and toss the carrot and onion pieces with olive oil in a large roasting pan. Roast the veggies for 35-40 minutes. Place the roasted veggies and stock or broth in a soup pot and bring to a boil. Reduce the heat to simmer and allow the veggies to soften completely. Use an immersion blender or fill your regular blender half full to puree the soup. Return it to the pan and stir in the cashew cream. Heat through and season to taste.