Chequamegon Food Co-op
z 2015
Spring BRUNCH
BOARD Elections
Meet the candidates
Deep Roots herbals: nourish & flourish
Annual Meeting April 7 Details inside!
The Grapevine A quarterly publication of Chequamegon Food Co-op
Editing & Layout: Meagan Van Beest Additional Design: Jill O'Neill at The Garlic Pig General Manager: Harold Vanselow Board of Directors: board@cheqfood.coop John Beirl - beirlj@gmail.com Sara Lehr - tharrtell@gmail.com (415) 706-5948 Chad Rickman - board@cheqfood.coop (715) 209-2018 Joe Russo - yojoehd@hotmail.com (715) 373-2237 Steve Sandstrom - sandstrom.steve@gmail.com Lee Stadnyk - wrfarm@cheqnet.net Jarrod Stone Dahl - stonedahls@gmail.com (715) 292-2760 Everyone is welcome to attend Chequamegon Food Co-op Board of Directors meetings, held the third Tuesday of the month at 5 p.m. at the Co-op in Ashland. The Cooperative Principles 1. Voluntary and open ownership. 2. Democratic owner control. 3. Owners’ economic participation. 4. Autonomy and independence. 5. Education, training, and information. 6. Cooperation among co-ops. 7. Concern for community. Our Mission The Chequamegon Food Co-op is dedicated to providing ecologically sound foods and products, the production and quality of which, promote the health of our members and our community. Ends Statement The Chequamegon Food Co-op exists so our community has an enhanced quality of life; our community has access to healthy, organic, and locally produced goods; our community has a thriving local economy; and our community is knowledgeable about choices that impact the economy, personal wellness, and the environment. Where We Are 700 Main Street West, Ashland, WI 54806 HOURS: Monday-Saturday 8 a.m. to 8 p.m. Sunday 8 a.m. to 6 p.m. (715) 682-8251 chequamegonfoodcoop.com Letters to the Editor Submissions are accepted on an ongoing basis. We do not guarantee that a letter will be printed. Please keep letters to 250 words and include your name, phone number, and email address with your letter. Letters may be sent to outreach@cheqfood.coop. Letters and newsletter articles do not necessarily reflect the opinions of the Board of Directors, staff members, or management of the Chequamegon Food Co-op. Advertising Please contact Meagan at (715) 682-8251 or e-mail meaganv@cheqfood.coop. Deadline for next issue: May 1, 2015.
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FROM THE MANAGER Harold Vanselow general manager We have now completed our first quarter on Main Street with some pleasing results. Sales were strong through the holiday season and continue so in January. Last Monday was our third biggest day of sales in the Co-op’s history, behind the Monday we opened on Main Street and the Monday preceding Christmas in December. We were able to show a slight profit for the fourth quarter of 2014, reducing the overall loss for the year, subject to some modifications as our auditors inspect our records for 2014 later this spring. Membership continues to increase at the fastest pace we have ever experienced. The three months of September through November saw more members join the Co-op than in any other whole year in our history. The total new members joining in 2014 was greater than the total joining in 2012 and 2013 combined. Additionally, we are seeing more and more non-member shoppers trying us out. Recently we have seen our sales to members increase from 81% to 85% (2011-2013). While we have many non-members shopping the store, our members continue to be our main customers. Here are a few other numbers that are associated with your experiences at the cash registers. Last year we gave $1,672.35 worth of bag credits when you checked out. If you are unfamiliar with this program, we deduct a nickel from your bill for every bag you bring from home to use when packing up your groceries. For those of you hesitant to try the math here, the credits amount to 33,447 grocery bags we did not have to buy (at a cost of $3,804) and that many bags that did not require trees to be harvested in order to produce them. Many of you are familiar with our CHIPping program where we ask you if you would like to round up your purchase to the next whole dollar and CHIP that change into a pool to be distributed to local growers and producers. Last year about 44% of our shoppers CHIPped in more than $19,000 at the registers, and we awarded $38,000 of no-interest micro-loans to local folks, many of whom sell their products at the store. Another favorite program is our Senior Monday discount, where any owner household with someone living in it who is 55 years old or older receives 10% off most items. Non-member seniors receive a 5% discount on Mondays. The total Senior Monday discounts for 2014 was more than $30,000. For those of you who shop before 10:30 in the morning you are probably aware that the deli now offers excellent, healthy breakfast choices. If you have not been in to try one of the burritos, I encourage you to stop by and grab one on your way to work or wherever else you may be headed. Finally, I want to encourage all members to attend the Annual Meeting on Tuesday, April 7 at the CESA 12 building at the corner of Beaser Avenue and Sixth Street West in Ashland. The important election of three members of our Board of Directors takes place at that time and we all get to share in a nice meal and good conversations with fellow Co-op members. I look forward to seeing you there. d
SPRING 2015
z 2015
CONTENTS 2 From the Manager 4 Things You'll Love 6 Spring Brunch
6
8 Green Cleaning 10
Before You Vote: Meet the Candidates
14 Events & Classes 16 Deep Roots Farm & Herbals: Nourish & Flourish 18
Words of Wellness
20 Cheer Beese 22 Recipes 24
Staff News
26
Board Update
27 Annual Meeting: Eat. Drink. Vote.
Annual Save Meeting the Date!
16
Tuesday, April 7
Starting at 5:30 p.m. CESA #12 • 618 Beaser Avenue • Ashland WI More information on page 27. SPRING 2015
22
Chequamegon Food Co-op | 3
Love New!
Things You'll
Lifeway ProBugs Frozen Kefir
Here are just a few of the new items we have in store for you. Look for the “New Item” tags to find other new things we think you’ll love.
Happy Nest Mock Duck Locally made seitan that's great for vegan reubens. Yum!
These delicious treats contain 10 live, active probiotic cultures.
Mary's Gone Crackers Everything Pretzels
Uncle Matt's Organic Orange Juice Only 100% pure organic oranges are soft squeezed to make this delicious citrus juice. Available with or without pulp in BPA-free containers.
Smoked Fish
A tasty blend of organic whole grain brown rice, organic whole grain quinoa, organic whole grain amaranth, and organic whole grain millet. Gluten-free and vegan!
San-J Orange Sauce Add a delicate citrus flavor to your Asian-style dishes. This gluten-free sauce is perfect for stir-fries or even just dipping.
We carry a variety of fresh, local smoked fish, including whitefish, trout, and herring (when available).
Dancing Hen Eggs Free-range chickens make awesome eggs. As an added bonus, they're local.
4 | Chequamegon Food Co-op
Tempt Hemp Tofu Skip the soy with this vegan, gluten-free, allergen free tofu. It's even Non-GMO Project verified.
SPRING 2015
TRUSTED SERVICE THE PROTECTION YOUCOMES NEED, FROM THE HEART. THE SERVICE YOU DESERVE. I’LL BE HERE TO HELP YOU PROTECT WHAT YOU LOVE. Terry Naturally Curamin Ease pain and inflammation naturally using curcumin, which comes from the tumeric root.
American Family Mutual Insurance Company, American Family Insurance Company, 6000 American Parkway, Madison, WI, 53783, ©2014 006441 - 7/14
Color Center Now Ultrasonic Diffuser This faux wood diffuser offers an elegant way to use aromatherapy oils while also humidifying the air.
WE’RE HERE TO HELP WITH YOUR PROJECTS!
colorcenterinc.com
Kathy Rickman Agency 419 E Lake Shore Drive Ashland, WI 54806 (715) 682-2777 krickman@amfam.com
Benjamin Moore Sansin Envirostain • Sikkens Flooring • Window Coverings
(715) 682-4901 121 Main St. East · Ashland, WI
Vega Nutritional Shakes Vegan powdered shakes that pack a nutritional punch.
SPRING 2015
Chequamegon Food Co-op | 5
V Spring BRUNCH U Meagan Van Beest marketing & member services manager
S
pring is the perfect time to plan a simple brunch for friends and family. You can get together on a warm morning and catch up after a long winter of hibernating. A leisurely morning
meal also allows you to savor eating and really enjoy the lighter flavors of the season. The key to having a relaxing spring brunch party is to create a menu full
of easy recipes that you can either make ahead or cook quickly. Here are several common brunch items that will help you set up an impressive spread without a lot of hassle:
•
Pancakes and waffles: Another easy item that can be made ahead (even frozen), and then warmed at serving time. • Eggs: Whether boiled, scrambled, or poached, eggs are a natural addition to the brunch table. They cook up quickly and offer a filling helping of protein. You can also make small egg salad sandwiches quickly and easily. • Quiche or frittata: These dishes are perfect for brunch because they can easily be made the day before and reheated on the morning of the party. Check out the recipe for broccoli cheddar frittata at right. • Sliced cheese: Guests can add bits of different cheese to their eggs or slap it on top of their toast. • Fruits and vegetables: Add a punch of color and a lot of nutrition by offering sliced avocados, citrus, and other fruits or veggies. • Hash: An easy dish that can be made ahead and reheated. Check out the squash, bacon, and apple hash recipe on page 22. • Polenta: Top this corn-based dish with some salsa for a warming brunch side dish. Serve the meal family-style or as a buffet. Whichever way you choose, simple foods help keep the atmosphere relaxed for both you and your guests. Dress up the table with tulips or other plants to help welcome the warmth and greenery of springtime. d Don't forget to check out our classes to learn more about cooking! See pages 14 and 15 for the class schedule.
SPRING 2015
Broccoli Cheddar Frittata
Ingredients • 1 tablespoon extra virgin olive oil • 3/4 cup chopped onion • 2 cups broccoli florets, packed • 1/2 cup red bell pepper, chopped • 1/2 teaspoon dried thyme • 1/2 teaspoon salt • 1/2 teaspoon hot sauce • 9 large eggs, lightly beaten • 2 ounces sharp cheddar cheese, grated Directions Preheat oven to 375 degrees F. Coat a pie pan with a teaspoon of the oil, then pour the remaining oil in a large sauté pan. Put the pan over high heat. Add onion and bell pepper, and when it sizzles, reduce heat to medium. Sauté until tender, then add the broccoli. Stir and cook for just a minute, the broccoli will be crisptender. Add the thyme, salt and hot sauce and stir. Remove from heat, and set aside. In a medium bowl, whisk the eggs. Stir in the sautéed mixture, and half the grated cheese and transfer to the pie pan. Top with the remaining cheese. Bake for 30 minutes, or until golden and puffed. Serve warm, or chilled. Reprinted with permission from StrongerTogether.com.
Chequamegon Food Co-op | 7
Green Cleaning Just in time for Earth Day, here are some tips to help you green your cleaning. Many kinder-to the-environment products are widely available and equally effective. And that’s a good thing because, according to conservative estimates by the Clean Water Fund in Washington D.C., the average American uses about 40 pounds of toxic household cleaning products— like chlorine bleach, formaldehyde, phosphates, phthalates, petroleum products, and sulfuric acid—each year. These are chemicals that make their way into our waterways and may also linger in our home environment in our air, on our counters and in our clothes. It’s easy to make the switch to natural cleaning products – look for options in the Co-op’s household
supplies/cleaning aisle and consider making some simple green cleaning products from ingredients you probably have stocked in your pantry. At the Co-op, some things you might want to pick up are a natural, all-purpose cleaner and a glass cleaner. There are also excellent eco-friendly shower cleaners, toilet bowl cleaners, tub and tile cleaners, floor cleaners, and spot and stain removers. You can even find natural, botanically based disinfecting cleaners and wipes. Don’t forget dish liquid and dishwasher detergent, as well as a natural rinse aid (yep, those are available now, too). Opt for concentrates when possible, as well as post-consumer recycled plastic or cardboard containers.
For real savings, you might want to concoct some of your own natural cleaning supplies, using common household ingredients. • White vinegar can be used as softener in your washer’s rinse cycle or combined with equal parts water for an all-purpose/ glass cleaner. • Cornstarch can be sprinkled on carpet to freshen before vacuuming or made into a paste with water for cleaning silver. • Washing soda makes a great spray cleanser when combined with hot water (1 teaspoon soda per 2 cups of water) or a solution for soaking grimy items like barbecue grills (1 cup soda per sink-full). • Baking soda works wonders as a sink/tub scrubber or as a diaper pail freshener. • Plain liquid soap and a few essential oils combine for a scented cleaner with disinfecting properties. For ease on cleaning day, stock all your cleaning supplies in a large galvanized bucket, along with some colorful washable cloths (instead of paper towels) for cleaning (add a bow—and maybe a book of natural cleaning tips—and you’ve got a great gift for a college freshman or newlywed, too!).d Reprinted with permission from StrongerTogether.com.
8 | Chequamegon Food Co-op
SPRING 2015
Feel Heard, Feel Better TRANSFORMING EMOTIONAL PAIN INTO PERSONAL GROWTH & MASTERY Carole Kjellander, Ph.D., Professional Listener proudly serving locally grown & produced
food at our table!
PORT WING · WI
715-774-3383 larsoncreekfarm.com larsoncreekfarm@gmail.com
NORTHERN LIGHT
ACUPU NCTUR E
Teens, Adults & Couples • Successful Grieving Skillfully Managing Moods • Food & Mood Clarifying Choices • Rebuilding the Self Coping With Pain • Documenting Disability Competency & Emergency Detention Evals Chronic Mental Illness • GLBT friendly
(715) 292-6399 • carolekpsychologist@gmail.com Ashland & Washburn Offices • Affordable • Able to Bill Insurance
David Askue, Sole Proprietor, dba
Kristy Jensch CAc (WI), LAc (MN)
PREVENTION IS THE FIRST STEP!
KATHRYN ROMAN lmt
Rm 306 · Vaughn Library Ashland WI (715) 373-5491 · (715) 209-1485
Ellis School #205 Ashland, WI 715·292·2578 natureshoney.massagetherapy.com SPRING 2015
· Inspections and sweeping to prevent chimney fires · Repair and reline if you’ve suffered a fire
David Askue 800-481-9666 MrChimneySweep.net
·Building A Better environment·
We love our
Co-op
Proud to offer co-op members a discount. Contact us for details.
For all of Your Construction and Remodeling Needs
Green Practices and Materials When Possible
(715) 413-1174
No Job Too Big or Too Small! ··Locally Insured··
Chequamegon Food Co-op | 9
Before you vote
Meet the Candidates!
It's time once again to elect your representatives for our cooperative's Board of Directors. The 2015 Board of Directors candidates were given the questions below and were asked to allot no more than 100 words in response to each question. The candidates are running for three open positions on the Board of Directors. In-store voting will be held from March 23 through April 6, 2015. In-person voting will be held at the Annual Meeting on Tuesday, April 7, 2015 (see page 27 for details.)
Linsey Abel 1. Describe your experience with this cooperative and cooperatives generally. Shortly after moving to Ashland, I became a member of the Co-op. I have had very positive experiences at the Co-op due to the quality of products, the variety of products, and the service that is provided by all employees. 2. Summarize your professional experience and relevant skills. What unique skills, personal qualities, or perspectives will you bring to the board? I teach math at Ashland High School where I work closely with my colleagues to do our best to meet the needs of our students. My ability to work collaboratively with others, to put the best interest of my students/others first, and to work with numbers fluently make me a suitable candidate for a position on
10 | Chequamegon Food Co-op
the Board. I am also personable and a good listener who can listen to multiple perspectives and come up with common ground. 3. What’s your vision for the future of our cooperative? What makes you passionate about the Co-op and/or its mission? I would like to see the Co-op continue to increase its memberowners, products, and educational opportunities for the community. I want to be on the Board because I am passionate about the products and services that the Co-op provides in our community. My daughter has many food allergies and sensitivities to chemical-based products. I have done extensive research on the topic in an effort to help my daughter live as comfortably as possible and have found that the best thing for her, for anyone, is local, organic, and natural products. 4. Why are you interested in serving on the Co-op’s board of directors? I want to see the Co-op continue to thrive because of the services and products it provides our community. I can think of no better way to accomplish this than to serve on the
Board in this capacity. 5. Add anything else you feel is relevant to your candidacy. I would be so excited and honored to serve our community by being a member of the board of directors!
Rusty Abel 1. Describe your experience with this cooperative and cooperatives generally. I shop here regularly for the unique products, service, and expertise. With my family’s food sensitivities, life in Ashland would be extremely difficult without the Co-op's range of products. 2. Summarize your professional experience and relevant skills. What unique skills, personal qualities, or perspectives will you bring to the board? I am comfortable working alongside of diverse personalities for the sake of achieving common
SPRING 2015
goals. As a social studies teacher, I understand the importance of cooperatives and small businesses in the local community and the country at large. 3. What’s your vision for the future of our cooperative? What makes you passionate about the Co-op and/or its mission? I would like to see the Co-op expand membership and business while continuing to provide superior products and excellent customer service. 4. Why are you interested in serving on the Co-op’s board of directors? I love the place! I want to play a bigger part in helping it grow and succeed. 5. Add anything else you feel is relevant to your candidacy. I am a relative newcomer to Ashland. I have a wife and two kids. I enjoy cross-country skiing, kayaking, canoeing, camping, and pretty much anything that gets me outdoors.
Justus Grunow 1. Describe your experience with this cooperative and cooperatives generally. The Chequamegon Food Co-op has been part of my life for as long as I can remember. Throughout my childhood, my Mom would bring my sister and me along on her weekly shopping trip. Around our dinner table, I learned the values of healthy eating from food purchased at the Co-op coupled with produce from my parents’ garden. As soon as I moved out of my parents’ house, I immediately enrolled for my own membership. Now, as a young adult, I value my trips to the Co-op as much
SPRING 2015
for the community experience as for the wonderful products. 2. Summarize your professional experience and relevant skills. What unique skills, personal qualities, or perspectives will you bring to the board? I was homeschooled through my entire childhood, graduated from WITC-Ashland in 2010, and have worked as a system administrator at Memorial Medical Center for the past five years. As a young working professional, as a child of the region, and as someone who is very concerned with protecting the environmental and economic health of our community, I feel that I would bring a unique perspective to the Board. I am dedicated, organized, enjoy working on a team towards a common goal, and am not afraid to get dirt under my fingernails. 3. What’s your vision for the future of our cooperative? What makes you passionate about the Co-op and/or its mission? The Co-op has a reputation as being an expensive place to shop— for many, prohibitively so. I would like to explore ways in which the Co-op can be an ally to lower-income families, helping everyone to feed their families in a healthy way. Healthy Basics is a good initiative, and I would like to see more happen in this direction. I’m passionate about the Co-op for the strength it brings to our region by sourcing local products and by fostering community development. I’m proud to be a member of an organization that puts our wellbeing first. 4. Why are you interested in serving on the Co-op’s board of directors? The Co-op has always been an important part of my life, and I’m ready to take on a greater role in furthering a great community resource. I would also value the experience gained from serving on the Board.
5. Add anything else you feel is relevant to your candidacy. I’m active in working to protect the health of our region from threats that often seem endless. As members of our community, I believe we all have a responsibility to support projects that promote a healthy environment and local economy, and to oppose projects that threaten our clean water and our economic resilience. As a board member, I would like to serve as a liaison between the Co-op and community-based activism as we all work towards the health and prosperity of the place we call home.
Sara Lehr 1. Describe your experience with this cooperative and cooperatives generally. I have been a member-owner of at least one cooperative for the last 18 years and on the Board of Directors for the Chequamegon Food Co-op for the last four years. During my tenure on the board we sold the farm, purchased the building where the Co-op is now located, developed Ends Statements, hired Harold as General Manager, and supported Harold during the expansion process using the principles of Policy Governance. As a board we have embraced the Policy Governance model and worked to use it to define our relationship with the general nanager and Co-op owners. 2. Summarize your professional experience and relevant skills. What unique skills, personal qualities, or perspectives will you bring to the board? I am currently the finance manager at NorthLakes Community Clinic and have more than 15 years of
Chequamegon Food Co-op | 11
accounting and finance experience. This experience has made me a believer in the concept that there is no mission without a margin, so a business needs to be financially viable in order to fulfill its mission. Additionally, I have a Master of Public Health degree with a focus on community nutrition. I am passionate about improving access to high quality foods as a way to reduce the incidence of chronic disease and make our communities more sustainable. 3. What’s your vision for the future of our cooperative? What makes you passionate about the Co-op and/or its mission? My vision for the Co-op is to expand on the mission to provide “ecologically sound foods and products, the production and quality of which promote the health of our members and our community” and meet the Ends Statements to enhance the quality of life of our community. I see the Co-op continuing to increase access to local foods and goods, as a source of education to further the wellness of our community, and partnering with like-minded organizations to improve the health of our community, local economy, and the environment. This all ties directly into my passion for public health. 4. Why are you interested in serving on the Co-op’s board of directors? I love the Co-op. I feel so fortunate that our community has the Co-op and the easy access to high quality, fresh and local foods that the Coop provides. Our food systems are contributing to the increased prevalence of chronic disease in this country as well as environmental degradation, and I see the Co-op as an integral part of combatting such problems in our community. My combined finance and public health background brings a unique perspective to the board that can help the Co-op fulfill its mission and meet the Ends Statements. 5. Add anything else you feel is relevant to your candidacy.
12 | Chequamegon Food Co-op
At NorthLakes as well as previous jobs, I have worked with boards of directors, preparing financial reports in a way that is meaningful and understandable to non-financial personnel. This experience on the other side of the table has taught me how to effectively develop a positive working relationship between a board and management.
relevant to your candidacy. As a semi-retired Ashlander, I want to remain healthy, active, and useful and help others achieve sustainable lifestyles not harmful to other living beings.
Jarrod Stone-Dahl Eric H. Sharp 1. Describe your experience with this cooperative and cooperatives generally. My wife and I joined shortly after arriving to the Chequamegon Bay area in 1999. Except for our move to Bessemer, Mich., we have been happy members, preferring the healthy products. 2. Summarize your professional experience and relevant skills. What unique skills, personal qualities, or perspectives will you bring to the board? I am currently and for the most of the last 40 years have been involved in print media. I am currently a freelance writer (volunteer) for The Bay Wave (thebaywave.us). I work at Long Run Computer Recycling. 3. What’s your vision for the future of our cooperative? What makes you passionate about the Co-op and/or its mission? I would like to see an everincreasing membership increase, and continued support and guidance to local food economy and local organic, sustainable farms. 4. Why are you interested in serving on the Co-op’s board of directors? I would like to learn from likeminded people and contribute to the vital success of the local food movement – farming, gathering, consumption, cooking preparation, etc. 5. Add anything else you feel is
1. Describe your experience with this cooperative and cooperatives generally. I’ve been a member of the Chequamegon Food Co-op for many years, starting back in the early 90s. I’ve been a board member off and on for about four years now, with three of those years serving as board president or vice president. I’m currently serving as the board president. I’ve also both been part of or starting a worker-owned co-op and a non-profit organization of which I still serve as a board member. I’m really a big supporter of the ideals and philosophy that surround the growing cooperative movement nationwide. 2. Summarize your professional experience and relevant skills. What unique skills, personal qualities, or perspectives will you bring to the board? I am a self-employed craftsman and handcraft instructor. I sell what I make and I also travel across the Midwest, nationally, and internationally, teaching and giving lectures on the making handcraft and its philosophy. Serving four years on the Co-op Board of Directors, coupled with the other organizations I’ve been involved with over the last 14 years, allows me to bring a fair amount of solid, common sense communication and organizational skills and a very forward thinking perspective to the Co-op Board of Directors. 3. What’s your vision for the future of our cooperative? What makes you passionate about the Co-op and/or its mission?
SPRING 2015
Visit us online:
www.chequamegonfoodcoop.com
CLOTHING GEAR CLASSES RENTALS NOW AT TWO LOCATIONS! Solstice
400 W Main Street
&
Solstice Outdoors
at Blue Wave on the Bay
solsticeoutdoorstore.com
The Co-op has been a growing economic, cultural, and social hub in the Chequamegon Bay region since its birth nearly 40 years ago. Not only that, but the Co-op has played a major role in the growing local food movement in the region. The Co-op is helping to spread the word that not only is locally grown food good for you, but it also has benefits to our community economically. I’d like continue to be part of the forward thinking direction the Co-op is currently on and to help continue the focus and expand on the Co-op’s part in the local food and economy movements. 4. Why are you interested in serving on the Co-op’s board of directors? I think that the Co-op is in a very exciting period in its life. I have served on the Board for the past four years and through that I have been part of the positive changes that the Co-op has gone through in that time. I feel that now after the new store is up and running (a two-year process), we as a board can focus on the Co-op's role as a key player in helping to create an even better Chequamegon Bay area, with more focus on already mentioned local food and economy movements while also exploring our role in the social and cultural wellbeing of the area. In short, I’d like to continue to serve on the Board as a very knowledgeable and experienced board member contributing what I’ve learned along the way to continue with the direction.
VOTE! In-store Voting
March 23-April 6 at Customer Service
In-person Voting
April 7
at the Annual Meeting SPRING 2015
Chequamegon Food Co-op | 13
SPRING 2015 MARCH Cheeky Monkey Party:
Classes & Events
St Patrick’s Day Monday, March 2 • 3:30-5 p.m. FREE, but reserve your spot! At the Co-op Community Room Make pot of gold pictures and snack on mashed potatoes. Parental supervision required. Registration encouraged, space is limited. Chicken Raising 101 with Heather Wisner, Community Member and Chicken Enthusiast Monday, March 9 • 6-7:30 p.m. At the Co-op Community Room FREE, but reserve your spot! Join the chicken movement and start your own flock! Heather Wisner will discuss where to buy hens, how to raise chicks, city ordinances, and everything you need to know to get started. Registration encouraged, space is limited. Fermented Foods Fest Tuesday, March 10 • 11 a.m.-5 p.m. At Chequamegon Food Co-op Stop by to sample our array of fermented food products and get information on why these foods are just so good for you! Celiac Support Group with Theresa Hoyles, MMC Registered Dietitian Tuesday, March 10 • 5-6 p.m. 6:30-7:30 p.m. At the Co-op Community Room FREE and open to families Take a store tour and see how easy it is to spot the “GF” labels for quick gluten-free shopping. We'll also sample some of these products and discuss local foods, GMOs, free range, cage free, and more. Registration encouraged, space is limited. For more information call Theresa Hoyles, MMC at (715) 685-5463. Community Cooks: Homemade Stocks and Simple Soups with Amy Trimbo, Co-op Outreach Coordinator Thursday, March 19 • 5:30-7:30 p.m. At the Co-op Community Room FREE, but reserve your spot! Amy will cover broth basics as well as how to make Bacon White Bean Soup. This free monthly class covers hands-on cooking techniques, various recipes to build your skills, and ends with a light meal. Registration required, space is limited. This class fills fast!
14 | Chequamegon Food Co-op
Homemade Greek-style Yogurt with Lisa Abeles-Allison, Co-op Owner Thursday, March 26 • 6-8 p.m. At the Co-op Community Room Class fee: $15/$10 owners Co-op owner Lisa Abeles-Allison will teach you how simple it can be to make yogurt with just a microwave, small cooler, and a food thermometer. Choose from a variety of flavors and leave with jars of yogurt to finish at home. Participants should bring a small cooler with a few closable containers that fit inside. Registration required, space is limited. Rollerball Essential Oil Remedies with Linsey Abel, doTerra Wellness Advocate Tuesday, March 24 • 6-7 p.m. At the Co-op Community Room Class fee: $20/$15 owners Hands On - Linsey Abel is excited to share her knowledge of essential oils while helping participants make three rollerball remedies for them to take home. Remedies include: Allergy Bomb, Belly Blend, Focus Blend, Owie Blend, Stuffy Nose, Cough Blend, and Hand Sanitizer. Registration required. Class size is limited. Cooking it down: Maple Syrup Fest with Jonathan Berthel, Penokee Mountain Foods Saturday, March 28 • 9 a.m.-12 p.m. At the Co-op Community Room Class fee: $20/$15 owners Hands On - Join us for a morning filled with Maple Syrup! Jonathan Berthel will lead us through every step from collection to cooking. He’ll demonstrate various equipment needed, how to cook the sap down, reduce it to maple sugar, as well as feasting on recipes to use it in. Coffee is served with this morning class. Registration required. Class size is limited. Gardening: Seed Saving with Rose Spieler-Sandberg, Ashland Mobile Seed Library Saturday, March 28 • 2-3 p.m. At the Co-op Community Room FREE, but reserve your spot! Interested in learning how to save your garden seeds? Meet Rose, Tessah Wickens, and Hayley Weyers while they walk you through how to grow certain types of plants in our climate and how to save the seeds from a variety of common veggies. She’ll also give an overview of the Ashland Mobile Seed Library. Registration encouraged, space is limited.
Flavorful Foods: Support for Inflammatory Digestive Diseases with Heather Hooker-Gust, Co-op Owner Monday, March 30 • 6-7:30 p.m. At the Co-op Community Room FREE Heather is looking forward to joining others in forming a support community and sharing her favorite flavorful low-residue recipes. This is a monthly recurring group with recipes suitable for inflammatory digestive diseases such as Crohn's, Colitis, Celiac Disease and IBS.
APRIL
Cheeky Monkey Party: Earth Day Monday, April 6 • 3:30-5 p.m. At the Co-op Community Room FREE, but reserve your spot! Stop by for some Earth Day fun making globe mobiles and eating veggie trees with dip. Parental supervision required. Registration encouraged, space is limited. ANNUAL MEETING: Eat. Drink. Vote. Tuesday, April 7 • 5:30 p.m. At CESA #12 on the corner of Beaser Ave. and Sixth Street in Ashland Get your meal tickets! See details on page 27. Super Sippers: Smoothie and Juice Tasting Thursday, April 9 11 a.m.-1 p.m. Stop by the Co-op to sample our array of nutrition packed beverages. Yoga for Detox with Michelle Heglund, Certified Yoga Instructor Saturday, April 11 • 9 -11 a.m. At the Co-op Community Room Class fee: $15/$12 owners This revitalizing morning class includes an hour of yoga designed to have detoxifying effects on the body's internal organs followed by a cleansing smoothie. Michelle is a Registered Yoga Teacher with Yoga Alliance, studied at Yoga North in Duluth, MN and has been teaching at The Spot fitness studio in Ashland. Participants should bring their own yoga mat, small blanket and towel, and optional yoga blocks. Registration required, space is limited. Earth Day Celebration with Ashland Parks and Recreation Saturday, April 18 • 10 a.m. At H. Pearson Plaza in Downtown Ashland FREE, but reserve your spot! Join the world and the City of Ashland in celebrating Earth Day by cleaning up
SPRING 2015
the Waterfront Trail, Fifth Street Corridor and various city parks. Gloves, bags, and refreshments will be provided. The first 50 people will receive a complimentary Earth Day t-shirt. Rain/Snow date May 16. Vegetable Gardening 101 with Matt Cogger, UW-Extension Horticulture Agent Monday, April 20 • 6-8 p.m. At the Co-op Community Room FREE, but reserve your spot! Growing a garden is an enriching experience that can not only cut down on your grocery bills but provide exercise and new avenues for learning. Matt Cogger will cover the basics of growing common vegetables, tips for success in our cooler climate, and strategies for weed management. All gardening experience levels are encouraged. Registration encouraged, space is limited. Community Cooks: Mexican Tamales with Sean Godfrey and Britton Doolittle, Deep Roots Farm & Herbals Thursday, April 16 • 5:30 -7:30 p.m. At the Co-op Community Room FREE, but reserve your spot! Meet local farmer Sean and herbalist Britton, for a fun night of cooking. Learn how to make your own delicious corn tamales. This free monthly class covers hands-on cooking techniques, various recipes to build your skills, and ends with a light meal. All recipes are naturally gluten free. Registration required, space is limited. This class fills fast! Mind Body Digestion Connection with Erica Rosenfeld, licensed massage therapist and certified shiatsu practitioner Thursday, April 23 • 6-7:30 p.m. At the Co-op Community Room Class fee: $10/$7 owners Erica has been studying Traditional Chinese Medicine and incorporating it into her practice for the past 10 years. She’s excited to share her knowledge on how our bodies generate energy/qi from the food we eat and how our state of mind also affects our digestive process. Homemade Soft Pretzels with Amy Trimbo, Outreach Coordinator Sunday, April 26 • 11 a.m.-1 p.m. At the Co-op Community Room Class fee: $15/$10 owners In honor of National Soft Pretzel Day, we’ll be lunching on and learning how to make your own at home. With a little yeast, a bath, and a trip to the oven, you can have hot, delicious pretzels in no time. Flavorful Foods: Support for Inflammatory Digestive Diseases with Heather Hooker-Gust, Co-op Owner Monday, April 27 • 6 -7:30 p.m. At the Co-op Community Room FREE, but reserve your spot! See description under March 30 listing.
SPRING 2015
MAY Cheeky Monkey Party: I Mom
with Kealy White and Jess Pergolski, Ashland Baking Company Pastry Chefs Saturday, February 7 • 3:30 -5 p.m. FREE, but reserve your spot! At the Co-op Community Room Bring the kids in for an afternoon of fun making quichelettes and a gift for Mom. Parental supervision required. Registration encouraged, space is limited. Essential Oil Gifts Workshop with Linsey Abel, doTerra Wellness Advocate Thursday, May 7 • 6-7 p.m. At the Co-op Community Room Class fee: $20/15 owners Hands On - Whether you’re coming to make gifts or sharing a fun night with your mom, you’ll be in for a treat. Linsey Abel will share her relaxation tips using essential oils while helping participants create their own take home gifts including sugar scrubs, bath salts, lotions, and perfumes. French Macarons with Kealy White, Ashland Baking Co. Pastry Chef Saturday, May 9 • 9-11 a.m. At the Co-op Community Room Class fee: $20/15 owners Hands On - Learn how to make these petite meringue cookies. Pastry Chef Kealy White will demonstrate the steps needed to achieve the delicate balance between a colorful, crisp shell and the creamy, delicious fillings. Coffee is served with this morning class. All recipes are naturally gluten free. Registration required, class size is limited. Gluten Free Festival Monday, May 11 At the Co-op Community Room Free samples all day Free tasting 4-6 p.m. Come sample gluten free products and vote on your favorites. Beer samples while supplies last and only with valid identification. Community Cooks: Greens Everyday with Hannah Sorensen, Co-op Deli Assistant Thursday, May 21 • 5:30-7:30 p.m. At the Co-op Community Room FREE, but reserve your spot! Co-op Deli Assistant, Hannah will demonstrate her easy, tasty recipes that will boost your Vitamin A, C and calcium levels. This free monthly class covers hands-on cooking techniques, various recipes to build your skills, and ends with a light meal. Registration required, space is limited. This class fills fast! Spring Herbal Tonics with Charlotte Leitzman, Co-op Deli Assistant Wednesday, May 13 • 6-7:30 p.m. At the Co-op Community Room FREE, but reserve your spot! This class will focus on locally available, gentle plants that help support detoxification. We will discuss identification, harvesting, preparations, and medicinal uses. Charlotte has studied herbalism and wild crafting her own medicines for several years.
Permanently Resolve Back Pain Naturally with Julie Casper, L. Ac., C.H.E.K. Certified Thursday, May 14 • 6-8 p.m. At the Co-op Community Room FREE, but reserve your spot! Hands On - Join Julie Casper, a licensed acupuncturist and internationally recognized corrective exercise therapist as she shows us simple practices that you can do at home to reduce or eliminate muscle and joint pain. Wilderness Cooking with Lee Stadnyk, Co-op Board of Directors, and Dan Bloomquist, Co-op Owner Saturday, May 16 • 10 a.m. – 12 p.m. At the Co-op Community Room Class fee: $10/$7 owner Hands-On - Planning any camping trips this summer? Lee and Dan will share their favorite tips and recipes including: Thai peanut noodles, spaghetti carbonara with broccoli and even scones! Please dress for the weather; we plan to cook and eat outside. Participants are encouraged to bring their own camp cookware. Registration required. Class size is limited. Flavorful Foods: Support for Inflammatory Digestive Diseases with Heather Hooker-Gust, Co-op Owner Monday, May 26 • 6 -7:30 p.m. At the Co-op Community Room FREE, but reserve your spot! See description under March 30 listing. French Bread with Jonathan Berthel, Penokee Mountain Foods Saturday, May 30 • 9 a.m.-12 p.m. At the Co-op Community Room Class fee: $20/15 owners Curious about the ins, outs, and shortcuts to baking your own bread? Chef Jonathan Berthel will cover the French art to pain à l'ancienne and everything you knead to get started. Coffee is served with this morning class and we’ll finish with sandwiches made on the bread we bake. Registration required. Class size is limited.
Amy Trimbo outreach coordinator
How to REGISTER To register for classes, call or stop by the Customer Service desk. Payment is due upon registration. If you have any questions, please email Outreach Coordinator Amy Trimbo at amyt@cheqfood.coop.
Chequamegon Food Co-op | 15
Nourish & Flourish Deep Roots Farm & Herbals
Meagan Van Beest marketing & member services manager Britton Doolittle runs Deep Roots Farm & Herbals along with her husband Sean Godfrey and their two children, Quinn and Oona. Britton was born and raised in the area. Sean moved to the Northwoods from St. Louis, Mo. in 1997 to attend Northland College. During the winter, Deep Roots Herbals production is based out of Britton’s childhood home, a 110-year-old farmhouse in the rolling foothills outside Mason, Wis. In summer, all products are made in a trailer home on the couple’s property on Feeney Road in Marengo, which is where the family will be building and moving within the next year. Deep Roots Herbals kitchen/lab is full of oils, butters, honey, dried and fresh herbs, essential oils, and simple equipment/supplies for creating the various products. The upstairs to the workshop is where the couple dries most of the plants they grow to create their products. Right now, Britton is the sole employee at Deep Roots Herbals. Sean does all the growing and harvesting of the plants that are used in the products, and takes care of the bees for the honey and beeswax. While it is currently a pretty small business, Britton hopes that as the business and farm grows, they will be able to hire people on. Before beginning Deep Roots Herbals, Britton was a midwifery assistant/student and stay-at-home mother. Her love for herbalism began when she started training to become a midwife back in 2003. She enjoyed how much the two complimented each other, but she was unsure how to bring it to the community. Sean had a drive and passion to get into farming, and so they
started incorporating herbs here and there throughout the growing seasons. Then the couple suddenly found themselves in a space where they had all this fresh and dried plant material, and no plan as to how to market it. They began experimenting with herbal products to sell at the Ashland Area Farmer’s Market and the Chequamegon Food Co-op, which they continue to do. Britton makes many of Deep Roots Herbals products with moms and kids in mind. Mama’s Belly oils, Organic Nurple Cream, and pregnancy teas keep mothers comfy during pregnancy. Her Marigold Cream is a great diaper cream and Bumps, Bites & Bruises Salve takes care of other skin problems. For the summer season, Britton makes Sunbrella Sunscreen and Bug-Be-Gone Repellent bug spray, which are gentle enough for sensitive skin. Wanting to get more herbs into people’s medicine cabinets, the couple started Deep Roots Herbal Wellness Community Supported Herbalism (CSH) Shares in 2013. A CSH follows a similar subscription-based model to the vegetable Community Supported Agriculture (CSA) that many people are familiar with. A CSH connects people directly with their herbalist and herb farmer by providing high-quality, seasonal, fresh herbal products with the intention of educating people on how to use herbs in everyday living, and helping them build up their herbal wellness through their medicine cabinets and kitchens. They have sold around 25 shares this past year, many to repeat shareholders. “The idea is to start building your herbal medicine
chest or home apothecary at the beginning of each season,” says Britton. By signing up for one of these shares, a shareholder receives one box full of a variety of products specifically made for that season, along with a newsletter that explains how each product is used and why the ingredients are beneficial. Deliveries are made in December, March, June, and September. When it is product making time, the kitchen gets completely sanitized. Then, they cover the table with everything they need: dried herbs, brandy for making tinctures and cordials, carrier oils such as grapeseed or olive for infusing herbs for creams and salves, coconut oil, and shea butters for soap making, vinegar for making products such as Fire Cider or a sipping vinegar, and many other ingredients. Many of the products that they make, such as tinctures or oil infusions, need to be started within about a month before use so that all of the medicinal benefits from the plants can be used. Britton’s favorite product to make at the moment is bitters. She had very little knowledge of bitters before she started making them, and thought they were used only in cocktails. Bitters are actually a tincture made with various different bitter herbs, such as dandelion root, cardamom pods, fennel seed, gentian root, and citrus peel that have been used for centuries to stimulate the digestive system before and after meals. While they are very tasty in cocktails, the family uses a few droppers full of bitters in their everyday drinking water with a little lemon juice to make a healthy, delicious drink. You can also use bitters in teas, sparkling water, and juice. The couple’s love of food and cooking really prompted their leap into farming and herbalism. “As we dove deeper into each recipe, we dug deeper in our garden soils,” says Britton. Being connected to their food by growing what they ate soon became a passion that blossomed into a business for the family. “When our bodies are nourished by the environment in which we live in we are bound to be healthier and feel better,” says Britton. Along with the farm and herbal business, Britton continues to be a midwife through Homespun Midwifery. Sean, when not farming, works as a timber framer/ carpenter for Chisel Craft Timberframe. They also hope to offer classes for the public about herbal product making, gardening, and more, so stay connected by visiting their website: www.deeprootsfarmandherbals.com. d
SPRING 2015
Chequamegon Food Co-op | 17
Words of Julie Sorensen wellness manager
I
s sugar making you fat? David Gillespie is a recovering corporate lawyer with six children who was having a hard time keeping up with them. He needed to lose weight and become healthier so he did a bit of research and found that sugar was the problem and not fat. He gave up sugar and lost twenty pounds. He was an inspiration for Eve O. Schaub, the author of “No Sugar for A Year.” I found this book to be an interesting read and a challenging adventure for a family of four to undertake. I try to limit my sugar intake as I have diabetes in my family history, but this book has inspired me to cut back even more on the sweets. Everyone knows that dark chocolate is supposed to be so good for you, but those bars usually contain sugar, too. I find that I have been checking labels even more than before and I am surprised to find sugar in so many products, especially in the condiment aisle. I made my first successful batch of homemade catsup and will be experimenting even more in the future.
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Wellness
I have always known that sugar isn’t good for you, but it’s been a long time since I read Adele Davis’s “Sugar Blues” and this new book was a good refresher. I like the easy way Eve educates you about sugar and also entertains you along the way with stories of her family. All sugar contains fructose and most sweeteners are a combination of glucose and fructose. Even healthy agave contains up to 90 percent fructose. Glucose is good, but fructose doesn’t satisfy hunger so you end up eating more food than your body needs. You get the calories, but you are still hungry as if you haven’t eaten them. Studies show that a teen that drinks a soda before a meal will eat more at the meal not less. Another scary fact is that fructose may not be used by any of the cells in our body except for the liver. In processing fructose, the liver produces bad things like uric acid and fatty acids. Uric acid causes gout and hypertension and too many fatty acids cause nonalcoholic fatty liver disease, cardiovascular disease, insulin resistance, type 2 diabetes, and eventually obesity. Consumption of fructose has risen 341 percent in the last century and continues to climb. Don’t you think we all could do with a little less sugar? David Gillespie is no longer a lawyer, but is the author of two books and is spreading the work about becoming a healthier person. I enjoyed watching videos of his many talks on YouTube. A couple of interesting things that Eve noticed with her family was that her children
were healthier and had fewer absences during the school year. It is so unfortunate that treats for children are so centered on being something sweet. It’s great that we have the Cheeky Monkey program in the store, so that children can have a healthy treat in place of a sugary one. If you have children under the age of twelve and are unaware of this program, please ask about it the next time you are in the store with your children. Dr. Oz is always recommending a product, usually a pill, that is guaranteed to help you lose weight. I think that the answer isn’t a pill, but instead changes to your diet. If you cut back on the fructose you may be pleasantly surprised to find your appetite is reduced. You will feel full quicker and as a result actually eat less and easily start to lose weight. You may find that you sleep better, feel better, and when you do eat something sweet it is special because you don’t eat sweets all the time. Eve had this quote in her book that I would like to leave you with: “It is hard to provide and cook so simple and clean a diet as will not offend the imagination: but this, I think, is to be fed when we feed the body; they should both sit down at the same table. Yet perhaps this may be done. The fruits eaten temporarily need not make us ashamed of our appetites, nor interrupt the worthiest pursuits. But put an extra condiment on your dish and it will poison you.” - Henry David Thoreau Food for thought, so let me know what you think. d
SPRING 2015
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Chequamegon Food Co-op | 19
Cheer Beese Dear Co-op folk and foremen: Greetings from the Cheese, Beer, Cider, Sliced Meats, and Garlic Sauce Department. Nice to have you. Here lies a short summary of the many wonderful new consumables that are now residing in the western coolers and on the illicit booze shelf, home to many a rare wonder. First and foremost, meat. For those who enjoy sliced hog, we have La Quercia Applewood Smoked Prosciutto ($6.99/3 oz.), or "Speck." Out of Norwolk, Iowa, La Quercia ("The Oak") specializes in dry-cured meats inspired by their three years spent in Parma, Italy (where prosciutto originated). Pound a chicken breast, wrap some of this stuff around it and throw her in the oven for 30 minutes and you’re open for business. We also have their straight-up Prosciutto Americano for those that don’t appreciate smoky hog. It’s the same price, it’s the same delicious.
20 | Chequamegon Food Co-op
Cheese has had an exciting time of it recently with maaany new products. Fresh, imported Asiago and aged Fontina ($10.99/lb. and $14.99/ lb. respectively) both give an Italian counterpoint to their less mature American made counterparts (i.e. they’re really, really good, especially the Fontina. Its nutty bite makes it perfect for Chicken Parm or for generously shredding over marinara). BUT being a man from where I am from, I’d be remiss if I didn’t plug our new artisan cheddar: "The Fawn" by Deer Creek (Kiel, Wis., $14.99/lb.) is a mellow, slightly sweet, bandaged cheese that’s delicious in every way, but that’s not what’s cool. I don’t make a habit of quoting t’interweb, but here I’ll make an exception. This from the Artisan Cheese Exchange: “It is made of milk from an area of our state where the glacial lobes of the last Ice Age converged and then receded, creating the distinctive terroir of this region of the state.” It is the most "Wisconsin" cheese you can buy. Science knows. Here at the Co-op beers come and go often and always – we work hard to find and stock the best beer America has to offer,
Lucas Allen beer & cheese buyer as well as filling the holes in the domestic market with high quality imports. We’re like a good Major League Baseball roster. And thus, we have 20 bottles available of “Not the Stoic” ($14.99/22 oz.), a 12% abv Belgian QUAD (think a typical Tripel… then keep thinking) from Deschutes (Bend, Ore.). Less potent but no less lip-smacking is “Slow Ride” by New Belgium Brewing (Fort Collins, Colo.), a sub-5% session IPA that marries unusual and distinctive hops with a tropical fruit parlour, whatever that means. It tastes right on, I promise you. Lastly, “Original Sin” (New York, N.Y.) ciders have got nothing but lofty praise from all that have come to their shores. They’re less sweet and slightly more carbonated than your mainstream sugar rushes. It is “one of America’s great ciders” according to Food and Wine Magazine. And they’re right; I’ve really not had much better. Original ($10.99/6 pack), pear, and elderberry (both $11.99/6 pack). All natural, all gluten free, all right. It’s time for me to pop off and do some work around these here parts. Thank you for your business as always – we wouldn’t be here if it weren’t for your palates. Any questions or desires (within reason, I’m married people) let me know through a comment card or ask for me in person. I’m a pretty swell guy. Good eats, great oldies. Cheers, Lucas "The Terminator"/"English Rose"/ ‘Man of Teal"/"Megalomania in the UK" Allen d
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SPRING 2015
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Chequamegon Food Co-op | 21
Spring Recipes
Creamy Chicken and Spinach Lasagna Ingredients
A creamy alternative to traditional lasagna.
12 whole lasagna noodles 10 ounces salad spinach 1/2 stick butter 1 large onion, chopped 2 cloves garlic, chopped 1/2 cup unbleached flour 1 teaspoon salt 2 cups chicken stock 1 1/2 cup milk 12 ounces (3 cups) shredded smoked provolone or mozzarella (or Asiago) 2 ounces (1 cup) Parmesan cheese, divided 1/2 cup fresh basil, chopped 1 teaspoon dried oregano 1/2 teaspoon black pepper, freshly ground 2 pounds ricotta cheese 8 ounces chicken breast, cooked, shredded 2 large Roma tomatoes, seeded and diced
Preparation
Lightly oil a 9 x 13-inch baking pan and reserve. Preheat the oven to 400⁰F. Bring a large pot of lightly salted water to a boil. Undercook the noodles by 3 minutes, they will finish cooking as the lasagna bakes. Drain and rinse with cold water. Bring a pot of water to boil for the spinach, and drop the leaves in, stirring to submerge for one minute. Drain, rinse with cold water, and then wring out until very dry. Chop the spinach finely. Reserve. Meanwhile,
melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt, then stir constantly for about 2 minutes. Take the pan off the heat and gradually mix in the broth and milk, and bring to a bubble, stirring constantly, for 1 minute. Stir in 2 cups of provolone cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside. Spread 1 cup of the sauce mixture on the bottom of the 9 × 13-inch baking pan. Layer with 1/3 of the noodles, 1/3 of the ricotta and 1/3 the chicken, then dollop 1 cup of the sauce over that. Arrange 1/3 of the noodles over the chicken and pat to make an even layer, then cover with 1/3 of the ricotta, 1/3 of the spinach, 1 cup of sauce, and then another layer of noodles, ricotta, spinach and chicken. Finally, cover it all with the remaining noodles, remaining sauce, and the remaining 1 cup of provolone cheese and 1/2 cup Parmesan cheese. Bake for 40 minutes, until bubbly around the edges and golden brown on top. Let stand for 10 minutes before cutting. Garnish with diced tomato and a sprinkle of Parmesan at serving.
Usage Suggestion
Serve this creamy dish with a crisp green salad and steamed or roasted carrots in herbed butter.
Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.
Squash, Bacon, and apple hash Ingredients
Sweet and savory play together in this beautiful hash. Top it with an egg for a perfect breakfast.
4 cups diced butternut squash (about a 3-pound squash) 2 teaspoons vegetable oil 1/2 pound bacon 1 cup diced yellow onion 1 apple, peeled, cored and diced into 1-inch cubes 2 teaspoons minced fresh sage Salt Ground black pepper
Preparation
Preheat oven to 400°F. Peel, seed, and dice squash into 1-inch cubes. In a bowl, toss the squash with the vegetable oil and a pinch each of salt and black pepper. Place squash on a baking tray and bake for 20 to
25 minutes, stirring halfway through, until tender. Remove from oven and set aside. While the squash bakes, cook the bacon in a large skillet over medium heat until crispy, turning occasionally. Remove bacon from pan and set aside on paper towels. Drain all but 2 tablespoons of bacon grease from pan. Add onion to pan and sauté over medium-high heat for 5 minutes, then add the apple and cook another 5 minutes, stirring occasionally. Crumble or chop the bacon into bite-sized pieces. Add the cooked squash, bacon, and sage back into the pan and let the hash cook, without stirring, for several minutes to build up a nice brown crust on the bottom. Sprinkle in a pinch each of salt and black pepper and continue to cook another few minutes until the hash is adequately brown and crisp.
Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.
22 | Chequamegon Food Co-op
SPRING 2015
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GLUTEN FREE!
Wheat-Free Flour Mix Ingredients
2 1/4 cups corn starch 2 cups tapioca starch 1 cup white rice flour 1 1/3 cups brown rice flour 3/4 cup nonfat milk powder 3 tablespoons xanthan gum
Preparation
Combine all ingredients in a large bowl and mix well. Store in the freezer, in an airtight container, for best results.
Usage Suggestion
Use this mixture in place of all-purpose flour, in baking recipes, including, muffins, cookies, brownies and quick breads. Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.
SPRING 2015
Chequamegon Food Co-op | 23
Meet the Staff
Where are you from originally and what brought you to Ashland? I grew up in northern Minnesota but consider Finlayson my hometown. After enjoying life in Duluth for ten years, I moved to Ashland in 2010 to begin a new adventure with my partner. What do you do at the Co-op? When I'm not unloading the delivery trucks, I work with grocery staff to ensure the products our members love are in stock and also help look for new products folks might enjoy.
Michelle Atwater assistant grocery manager
What’s your favorite thing about working here? My coworkers are awesome and know how to make work fun. I enjoy meeting the owners and customers and helping them find just what they need from the Co-op on any given day. Anything else you want people to know about you? I'm a Virgo, my favorite color is green, and I'm happy to help you find whatever it is you need. d
Where are you from originally and what brought you to Ashland? I grew up in the Milwaukee area and from there studied botany and ethnobotany at UW-Stevens Point. On a whim my partner and I decided to see what Bayfield was like and moved up here in May of 2013. What do you do at the Co-op? Half of my time is spent helping Pat and Julie out in Wellness; stocking, making orders, and helping folks like you pick out herbs and supplements for your health. The other half of my time is spent receiving and stocking the products that come in on our big truck days. What’s your favorite thing about working here? The Co-op is a wonderful place to work and I feel very fortunate to have a job here and to have such great folks as coworkers. In addition, I really love how the Co-op serves as a meeting place for our community.
Kaylie Lukas wellness assistant
Anything else you want people to know about you? If I'm not at the Co-op I'm probably either exploring the area or working on my land: gardening, building things, planting, gathering firewood, or cooking (the work is never-ending and I thoroughly enjoy that). d
24 | Chequamegon Food Co-op
SPRING 2015
business! SPRING 2015
Staff Updates
We are pleased to welcome the following folks to the Co-op staff: Abby Suchan, cleaner We say goodbye and wish a fond farewell to the following folks from the Co-op staff: Jane Anderson, cashier/stocker Evan Flom, cashier/stocker Stephanie Kent-Wargin, cleaner
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Farewell, Jane We bid a fond farewell to Jane Anderson, who is moving on from the Co-op to work locally as an ophthalmic tech. Over the past six years, Jane has been a force of kindness and competence in her work at the front end and in the produce department; as well as with bookkeeping and technical support. She will be sorely missed by staff and shoppers alike. We wish Jane the best with her new chapter in life, and we expect to see her in the store often.
SPRING 2015
hermitcreekfarm.com
farmer? WHO’S YOUR
HIGHBRIDGE WISCONSIN
HERMIT CREEK FARM
Landis & Steven Spickerman 65554 Spring Brook Rd Highbridge, WI 54846 715-492-5969 · landis_hcf@yahoo.com
NATURALLY GROWN
maintaining the balance
Serving the area since 1993!
Chequamegon Food Co-op | 25
Chequamegon Food Co-op Board Of Directors
Ends Statement
Who We Are Chequamegon Food Co-op exists so our community has an enhanced quality of life.
BOARD UPDATE Jarrod Stone-Dahl board president
It’s been a few months since the last issue of the Grapevine and I have to say that good things are happening at our Co-op! You can read more about the specifics in Harold’s (our General Manager) report. At the board level we’ve seen a very large spike in new members joining. This is a great gauge to the growing interest in the Co-op, but also confidence in our ideals, goals, and direction. As Harold and all the dedicated staff are fine Our community has a thriving tuning the many details of the new store, the Board has begun to look forward. local economy. Before we can move forward, we feel that there are a few lingering details to complete what will complement our new store and help us move forward as a Our community is very important part of the Chequamegon Bay area on many levels. knowledgeable about choices One of the things we’ve set as an important step is re-writing, or more that impact the economy, specifically re-wording, our bylaws. When we look at what other successful personal wellness, and the co-ops around the country are doing with their bylaws we’ve noticed a environment. common thread. In the many examples we’ve looked at, the bylaws are written in a very simple and clear way that focuses on member-owner rights What is an ends statement? and responsibilities. The intent is that they should be easily understood by An ends statement defines any reader, and should help all owners participate effectively in cooperative organizational purpose, telling democracy. If you’ve looked at our current bylaws you may come to the a story of what results affect conclusion that you’ll need a lawyer to decipher some of the language. The people for a specific benefit. new, re-worded format should help everyone understand what the bylaws are Ends statements justify the meant to explain. existence of an organization. A few months ago the Board created a committee to look at what new bylaws could look like. The committee has come up with a new template and draft. Although most of the information remains the same it is written in a simpler and straight forward way. We will be holding two listening sessions for any Co-op members to attend. Unfortunately, the way the deadline for this publication and its mailing date works, one meeting will have already been held by the time you are reading this. The meeting date and details were published online and in the store. If Residential · Multi-Family · Commercial you missed or didn’t hear about it, we hope you can make the next meeting on Thursday, March 12 from 6 to 8 p.m. in the Co-op Community Room. . . R E A L E S T A T E The intent of these meetings is to give background information and data about what has lead us up to this point. This is a time for owners to participate Anthony Jennings and give any suggestions as we continue with that we feel is a very important 608-444-0601 item for the Co-op as it moves forward. anthony@aijennings.com 715-209-6841 Residential · Multi-Family · Commercial After owner input, the revised bylaws will go for legal review, and then will dential · Residential Multi-Family · Commercial Residential · Multi-Family · Commercial ·Residential Multi-Family · Commercial be sent by mail to all eligible voting members. We plan on having a vote to · Multi-Family · Commercial Residential · Multi-Family · Commercial accept the new bylaws at our Annual Meeting on Tuesday, April 7 at 5:30 p.m. . . atT the R E A L E S T A E CESA 12 building on the corner of Beaser Avenue and Sixth Street West . . . . . T. AR.TEEA L E S T A T E R E A L . E. S R in Ashland. We hope to see you at the members listening session and/or at E A L E S T A T E R E A L ERS E T A A TLE E S T A T E Anthony Jennings Meeting. Please email Jarrod at board@cheqfood.coop for more the Annual Owner / Broker Anthony Jennings AnthonyAnthony Jennings Anthony Jennings Jennings information, to obtain copies of the old and new draft version of the bylaws, or Anthony Jennings Owner / Broker Owner / Broker Owner / Broker 608-444-0601 Owner / Broker 608-444-0601 with any questions. anthony@aijennings.com 715-209-6841 608-444-0601 608-444-0601 anthony@aijennings.com 608-444-0601 715-209-6841 608-444-0601 y@aijennings.com Thanks for helping make this Co-op such a great place. d 715-209-6841 anthony@aijennings.com 715-209-6841 anthony@aijennings.com 715-209-6841 715-209-6841 anthony@aijennings.com What We Strive For Our community has access to healthy, organic and locally produced goods.
A IJennings Owner / Broker
A IJ ennings IJennings IJ ennings AAIJ ennings IJennings AA IJennings Owner / Broker
26 | Chequamegon Food Co-op
SPRING 2015
Annual Meeting Eat. Drink. Vote.
Tentative Schedule 5:00 p.m. Register/Dinner 5:45 p.m. Introduction 6:00 p.m. Approval of Minutes 6:15 p.m. Introduction of Board Candidates 6:30 p.m. Voting Board Updates 6:45 p.m. Year in Review 7:00 p.m. 7:15 p.m. Election Results
SPRING 2015
Tickets
If you plan to attend the Annual Meeting, please pick up your complimentary ticket at Customer Service from March 1-20.
AS
OR
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Meal
Attention Owners!
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This year’s annual meeting should prove to be one of our biggest and best yet. We have welcomed many new owners since we opened our doors to the new Co-op in September. If you’d like to learn more about what has happened in the past year, please join us for our Annual Meeting on Tuesday, April 7, 2015 starting at 5:30 p.m. at CESA #12 on the corner of Beaser Ave. and Sixth Street. The annual meeting is a time for us to get together to review the past year at the Co-op, and 2014 was a big one. We will look at the financial information, discuss business goals, and elect new board members. (We have three positions open on the Board of Directors. Check out the candidate profiles on page 10.) We will have free child care available during the meeting. Child care will include fun Cheeky Monkey games and activities. New this year, we will give out meal tickets. This change will help us order MICHAEL FAUERBACH Tickets will enough food for everyone. be free and available from March 1-20 JOSEPH MARTELL at the Customer Service Desk. Now, let’s talk about eating, KATIE POSEWITZ something we all love to do. Our new Deli will cater this year’s Annual Meeting, so expect an amazing spread that includes options for folks with specialty diets. We’ll get a menu out as soon as it’s finalized.
SA
GEΎ&ΎBODYW
FAUERBACH, MARTELL & POSEWITZ, S.C. ATTORNEYS AT LAW
· Personal Injury 715 · 682 · 9151 Proudly · Workers’ Comp 200 Chapple Avenue · Wrongful Death Supporting P.O. Box 486 · Criminal Defense / OWI the Ashland Ashland, WI 54806 · General Trial Practice Area Farmer’s www.ashlandlegal.com · Divorce & Family Law Market! fmlaw@ashlandlegal.com · Wills / Power of Attorney * Located across from the Food Co-op · Boundary Disputes & Easements Chequamegon Food Co-op | 27
Change service requested
PRESRT STD. U.S. Postage PAID DULUTH, MN PERMIT NO. 1003
CHEQUAMEGON FOOD CO-OP
700 Main Street West Ashland, WI 54806
WeOur Owners Coupon
Save 10%
on any one visit Must present coupon for discount and have a current owner account. Valid through May 31, 2015. Excludes non-discountable items, SUCH AS Healthy Basics. No Additional DISCOUNTS APPLY.
quarterly magazine
F W
's I t a h
n s i d e ?
• Brunch Ideas
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Cheeky Monkey
Parties!
• Spring Recipes • Deep Roots Herbals
Free open house events •
• Board Candidates
•
• Annual Meeting Info
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First Monday of every month from 3:30-5 p.m. Drop in at anytime for snacks and activities. Parental supervision required.