CHEQUAMEGON FOOD CO-OP
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Celebrate
THE SEASON PIZZA
PIZZAZZ!
SPIRIT CREEK FARM: PERFECTLY PRESERVED
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 Lee Stadnyk - wrfarm@cheqnet.net Steve Sandstrom - sandstrom.steve@gmail.com 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: February 1, 2015.
2 | CHEQUAMEGON FOOD CO-OP
FROM THE MANAGER Harold Vanselow general manager Well, we did it! We have relocated into our grand new space on Main Street in downtown Ashland. We have been through our soft opening and our gala grand opening, complete with the festive ribbon cutting ceremony coordinated by the Ashland Area Chamber of Commerce. Now, we are gearing up for our first holiday season in the new location. The overall project was completed on time and pretty much on budget thanks to the good work of the staff at C&S Design and Engineering, the Angelo Luppino Construction and Asphalt Company, and all of the subcontractors working on the project for them. We were able to incorporate quite a few environmental aspects into the overall project starting with the completely new, highly insulated roof on both of the buildings that we installed last fall even before we had secured financing for the project or a general contractor. The next green element was the extra insulation installed inside the entire west cinder block wall behind the produce department displays followed by 50 triple-pane H Windows on the north and east facades, replacing every window in the two buildings. When constructing the parking lot we added a catch basin to capture the runoff and debris from the entire lot before the water moves into the city storm water system. Moving inside we worked with Focus on Energy to install high-ballast light fixtures throughout the store, the basement, and the second floor, allowing us to use two bulb fixtures rather than four bulb fixtures, reducing our bulb and electricity costs while providing a very well lit space. We then followed the lead of the Whole Foods Co-op in Duluth and the new Cook County Co-op in Grand Marais and installed a refrigeration rack in the basement to manage the coolant in all of the refrigerated and frozen display cases throughout the store. This reduces electric usage and dramatically cuts the amount of refrigerant used. Other eco-friendly items installed inside were the epoxy flooring and wall paint, which were low- or no-VOC to make for a healthy indoor air environment. The last element added to the project was a large carbon filter installed in the basement at the point where the city water enters the building so that every drop of water in the Co-op is chemical free. We would also like to express our appreciation for the work done by the various fire departments that responded to the fire at the E.C. Smith Building at 720 Main Street West in Ashland in the early morning hours of November 1. We are most thankful that no one was injured fighting the fire. We are also sorry that the Smart Growth Ashland group that was working so hard to find a buyer for that building spent their time and energy without a successful resolution. We have been cooperating with various investigative teams representing our insurance company, the Wisconsin Department of Criminal Investigation, and the Ashland Fire Department in an attempt to determine the cause of the fire in an abandoned building with no electrical or gas service connections. Once all of these entities gave us the go-ahead, we demolished what was left of the structure. We plan to expand our parking lot into that vacated space sometime next spring. Finally, I would like to thank you all for your patience and understanding as we work out the kinks in our new space. It only gets better from here! d
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CONTENTS 2
From the Manager
4
Things You'll Love
6
Pizza Pizzazz
8
Winter Wellness
10
Spirit Creek Farm: Perfectly Preserved
12
Words of Wellness
14
How Good
16
Calendar of Events
18
Board Update
19
Staff News
DELI FEATURES
Hot Bar - Two lunch dishes every day. Hot breakfast coming in January. Find the menu on our website, Facebook page, or in store.
6
Try Our New Deli!
Salad Bar - Generally around 90% organic and always fresh! Soups - Two kinds each day, both Chef's Choice. Hot Coffee and Tea - Drink it here or take it to go.
In-House Baked Goods - Bagels, cookies, cupcakes, you name it, we got it, including lots of gluten-free options.
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10
Reminder!
HOLIDAY HOURS Christmas Eve 10 a.m. to 5 p.m. Christmas Day CLOSED New Year's Eve 10 a.m. to 5 p.m. New Year's Day CLOSED
CHEQUAMEGON FOOD CO-OP | 3
Love New!
THINGS YOU'LL
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. Bee’s Wrap Made from organic cotton muslin, beeswax, jojoba oil, and tree resin, these wraps offer an environmental alternative to plastic wrap. They're handmade in Vermont, too.
Indulgence Chocolates These high quality, fancy chocolate bars come in six different flavors and they’re made in Milwaukee.
Veggie Fries Spirit Creek Farm Mustard Kraut Two of the world’s best condiments are married in this locally made product. Great on sandwiches!
An alternative to traditional French fries, Veggie Fries combine hearty potatoes with four other flavors: carrots, broccoli, chickpea & red pepper, and Tuscan bean & herb.
Queso Idiazabal This Spanish, semi-hard cheese is made from raw sheep milk and has a caramelized, smoky flavor.
Topricin If you’re diabetic and need pain relief, this homeopathic healing cream works for neuropathy. We now carry the four ounce size.
4 | CHEQUAMEGON FOOD CO-OP
Andalou Naturals Skin Care Using fruit stem cells, this new-tous skin care line aims to help you brighten and clarify your skin.
Chili Lime Mangos Looking for a zippy snack? Grab this spicy and tart dried mango treat.
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proudly serving locally grown & produced
TRUSTED SERVICE THE PROTECTION YOUCOMES NEED, FROM THE HEART. THE SERVICE YOU DESERVE. I’LL BE HERE TO HELP YOU PROTECT WHAT YOU LOVE.
food at our table!
PORT WING · WI
715-774-3383 larsoncreekfarm.com larsoncreekfarm@gmail.com
American Family Mutual Insurance Company, American Family Insurance Company, 6000 American Parkway, Madison, WI, 53783, ©2014 006441 - 7/14
Kathy Rickman Agency 419 E Lake Shore Drive Ashland, WI 54806 (715) 682-2777 krickman@amfam.com
NORTHERN LIGHT
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WINTER 2014
CHEQUAMEGON FOOD CO-OP | 5
PIZZA P
Pizzazz Q Robin Asbell strongertogether.com
P
izza. It has to be the most popular food known to humans. In the U.S. alone, the National Association of Pizza Operators says 3 billion pizzas were consumed in 2011, and 93% of Americans eat pizza at least once a month which translates to an estimated average 350 slices eaten every second of every day. Pepperoni is America’s most popular topping; it’s on about 36% of
all pizzas for an estimated whopping 251.7 million pounds of pepperoni per year eaten on pizza. Whether or not pepperoni is your favorite topping, there are plenty of fun and tasty ways to reinterpret the much loved pizza.
there are plenty of options to use for ready-made crusts and for quick and easy pizzas. From whole grain or white, to gluten-free, try frozen pizza dough, pre-baked crusts, pita bread, flatbreads, naan, tortillas, or even puff pastry dough.
The Crust
The Toppings
Of course, making your own pizza dough is wonderful (check out the easy pizza crust recipe, right), but
Tomato sauce and mozzarella, while simple and delicious, can get kind of repetitive, so why not
branch out and try other sauces and other cheeses, or maybe even go cheeseless? Just take a look at the sauces available at your co-op for inspiration: prepared pestos, curry sauces, Asian sauces, even spreadable cheeses can jump into the role of pizza sauce. Sound crazy? I’ve put Indian Tikka Masala and goat cheese on pizza, with a few cauliflower florets for crunch, and it was a hit. I’ve become enamored of the “salad pizza,” which pairs a hot, crispy crust with a fresh, light jumble of salad on top. The balance between the warm, savory base and the cool, tangy salad will give you a whole new concept of what pizza can be. Why make a separate salad, when you can pile it on the pizza? This is a great way to enjoy greens like arugula, fresh herbs, or slivered veggies. If you are ready for a real change of pizza-pace, try a Thai Peanut Pizza. It’s a mix-up of favorite flavors from Thai restaurants, including peanut sauce, cucumbers, peanuts, sprouts, and chiles. The creamy, coconutty sauce is as rich-tasting as cheese, and you may be so distracted by how yummy it is that you won’t even notice that it’s vegan. I say, don’t hold back. Get creative and “think outside the (delivery) box.” You can have a blast making fun and innovative pizzas catered to your individual taste, all without ever picking up the phone to order one. For more tasty pizza recipes, check out the Delicious Pizzas collection at strongertogether.coop/collections/ delicious-pizzas/ d Reprinted with permission from StrongerTogether.com. Don't forget to check out our classes to learn more about cooking! See pages 16 and 17 for the class schedule.
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Easy Pizza Crust
Ingredients • 2 cups unbleached flour • 2 cups white whole wheat flour, or regular whole wheat flour • 1 teaspoon quick yeast • 1 teaspoon salt • 2 teaspoons sugar or honey • 1 1/2 cups hot water • 1 tablespoon extra virgin olive oil Directions In a stand mixer or large bowl, mix the unbleached and whole wheat flours, yeast and salt. Warm the water to 110-115 degrees, which feels hot to the touch, and add the oil to the water. Mix the water into the flour mixture, kneading until the dough comes away from the sides of the bowl. It should be soft and pliable but not overly sticky. If it is sticking to your fingers, add a little more flour. Knead for a few minutes, then place the dough in an oiled bowl, cover, and place near but not on the stove. Let rise for at least an hour. To make pizzas, lightly oil two 14-inch wide sheet pans, preferably without a rim. Divide the dough in two pieces and form each into a disk. Place each disk on a pan and with your hands, press it out into a circle that reaches the edges of the pan. Add toppings, leaving an inch of the dough bare. Bake the pizzas at 400°F for 30 minutes, reversing the pans at the halfway point for even baking. Tips & Notes If desired, use this dough to make two 14-inch standard pizzas or two 16-inch thin pizzas with toppings of your choice. Reprinted with permission from StrongerTogether.com.
CHEQUAMEGON FOOD CO-OP | 7
Winter Wellness
Winter can be a tricky time of year for personal wellness. The lack of light and cold temperatures can dampen even the liveliest of spirits and make exercise challenging. Fortunately, there are many activities that you can incorporate into your life to make winter a brighter season. Here are a few tips to help you increase your winter wellness:
1
Do something for others – A study published in BMC Public Health found that volunteering is associated with a lower instance of depression, a greater sense of well-being, and even a 22 percent decrease in dying. Faith In Action is in need of volunteers to shovel snow, snow blow, and plow for seniors. Call (715) 682-4414 ext. 3 or email fiavolunteer@ashlandaging.org.
2
Stay hydrated – Dry indoor air can dry out our sinuses. Dehydration can exacerbate already dry mucous membranes. Drink at least eight glasses of water per day. If cold water doesn’t appeal to you, try warm water with fresh lemon juice or a cup of hot herbal tea.
HOT TIP: You'll find snow
conditions, winter events, and more on the Travel Wisconsin Snow Report map at www. travelwisconsin.com/snowreport/ snowmobile.
3
Have dinner with friends – Have you heard of the Danish concept of hygge (pronounced HYOO-gah)? While it is often translated to mean “cozy,” it’s more of a mental state of well-being that can also be an action. Danes often hygge by holding regular gatherings. This winter, give hygge a try by setting up a potluck once or twice a month with friends.
4 5
Boost your immunity – Add foods that will help you ward off illness. Try leafy green vegetables, garlic, chicken soup, citrus, and ginger. Look for foods that are high in zinc and vitamin C to help keep colds and the flu at bay. Keep (or start) exercising – If you can stand the cold, then get outside for a walk, run, snowshoe, or ski. If the freezing temps have you longing for the warmth of indoors, keep moving by swimming or using exercise machines. For a little extra motivation, make a financial commitment to your health by buying a fitness center membership. d
balance your body with
reflexology
Andi Repko 715.413.0730 andireiki@hotmail.com 8 | CHEQUAMEGON FOOD CO-OP
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TASTY & TASTEFUL
Feel Heard, Feel Better Kitchen
T
Gifts
is the season of giving. And nothing feels quite so jolly good as sharing a great gift with a loved one. Here are some tasty, tasteful kitchen gift ideas to get you started: 1. Specialty chocolate. Add a little sweetness to your gift repertoire with chocolate. It can be as easy as a smooth, rich milk chocolate bar, or you can seek out an unexpected flavor combo with oomph like dark chocolate and chili peppers. 2. Gourmet coffee/tea. There may be no better way to greet a snowy morning than with a warm, earthy mug of fair trade coffee or tea. Make your own tea sampler with a few cute jars and tea balls, secured with ribbons. 3. Local products gift basket. Thoughtful gift baskets can be as fun to arrange as they are to receive—let your creativity shine. 4. DIY mixes and treats. Nothing says happy holidays like a homemade gift—and there are lots of DIY eats you can whip up in the kitchen! Try making your own spices, salts, jam or fruit preserves, or herb spreads. 5. Co-op gift card. Consider including a co-op gift card as the perfect accompaniment to any holiday greeting card or basket. Beyond providing fresh, local, and nutritious groceries for any age, co-ops are home to endless ideas for adventurous food creations. A delicious, happy holiday season to you and yours! Adapted and reprinted with permission from StrongerTogether.com.
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(715) 292-6399 • carolekpsychologist@gmail.com Ashland & Washburn Offices • Affordable • Able to Bill Insurance
David Askue, Sole Proprietor, dba
PREVENTION IS THE FIRST STEP! · 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
Perfectly Preserved SPIRIT CREEK FARM'S LACTO-FERMENTED FOODS
Meagan Van Beest marketing & member services manager For the past seven years, the Sauter-Sargent family has grown a thriving, award winning sauerkraut business in the most unlikely of places. Spirit Creek Farm is snuggled along a stream outside of Cornucopia, Wis. (population 98) and the business itself is located in the family’s garage. Before jumping into the world of food production, Andrew was a sailboat captain and boat mechanic. He plied the waters in nearby Bayfield, Wis. Jennifer was and still is a homeschooling mom and a community organizer. “Kinda like Barack Obama,” Andrew says, “but in Corny.” The couple purchased a 70-acre spread of rolling land and built their homestead with an aim to provide for themselves as much as possible. They began their krautmaking journey in 2007. “Our business started after I read ‘Salt: A World History’ by Mark Kurlansky and learned about ancient fermented foods such as sauerkraut and kim chi,” Andrew says. Andrew tried his hand at a batch of sauerkraut and discovered a new passion. Unlike pickled vegetables (which use vinegar for preservation), lacto-fermented foods like sauerkraut use natural bacterial action to keep the vegetables edible. Lacto-fermentation relies on the lactobacillus bacteria that naturally exists on the surface of all fruits and vegetables. A brine of salt jump-starts the bacteria, which convert the sugars in the vegetables into lactic acid. This acidity prevents the growth of harmful bacteria. After researching to see if there was any consumer interest in sauerkraut, the couple converted their garage into a commercial kitchen. The business has been growing ever since. At first, the couple handled all aspects of the venture. Since 2009, Andrew and Jennifer have
been able to hire local folks to help them at the business. “Some are farmers who are done working the land while the snow flies,” says Andrew. “Some are basically random superheroes who can handle making thousands of pounds of kraut in a day.” Now that they have more help, Andrew and Jennifer handle the sales, marketing, administration, drain cleaning, and light bulb changing. Andrew quit his day job as a boat captain in 2012 so that he could devote his full attention to kraut. Spirit Creek Farm products are now sold in over 60 food co-ops in seven states. When it comes to equipment, the Sauter-Sargents have had to be a little creative. “We have a hillbilly cooler park down by the road,” says Andrew. This collection of walkin coolers stands out from the natural surroundings, but they get the job done. Spirit Creek Farm also has some sinks, tables, and a big vegetable chopper. It is truly a very simple operation mechanically, other than a forklift that handles the heavy lifting. Andrew wakes up each morning, grabs breakfast, and then tries to collect his thoughts for a moment before the employees arrive. The workers jump right into the business at hand, processing vegetables and packing jars. Andrew works on administrative duties on some days, while on others he picks up cabbage and other vegetables from local farms. There’s also the chore of putting together pallets, preparing their products to be loaded onto trucks for distribution. “This is all done with children interrupting us every 15 minutes,” Andrew says with a chuckle. The production season lasts from mid-August until March or April. They have three to four people in the
Andrew and Jennifer Sauter-Sargent use local ingredients in their lacto-fermented foods.
kitchen Monday through Friday except during hunting season and the week of Christmas. Last year, they bought over 30,000 pounds of vegetables and sold roughly 30,000 jars of product. They plan to increase production by 10,000 pounds (and jars) this year. This amounts to roughly the size a semi-truck load. That said, all of the product is not shipped at once. Small shipments go out each week throughout the year. Spirit Creek Farm makes Kim Chi, Green Sauerkraut, Purple Sauerkraut, Curtido, Ginger Carrots, Beets, Beans, Mustard Kraut, Garlic Scape Pesto and Protect the Water Kim Chi. Mustard Kraut is their newest product. “It’s new and fun and different and approachable by a wide range of people,” Andrew says. “It is slowly catching up to kim chi as a favorite of mine. Kinda like that horse in the back of the pack that is ready to break out and pass everybody without even looking at them.” When looking to the future, Andrew and Jennifer have some general ideas of where they would like to go. “A big goal of ours is to get the business out of the garage and inhabit its own space,” says Andrew. They are also experimenting with new products. Since it was a good year for kohlrabi and rutabaga, those two vegetables are playing heavily into what they’re working on. If anything comes out it, there may be a seasonal product to start. d
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CHEQUAMEGON FOOD CO-OP | 11
WORDS OF Julie Sorensen wellness manager
great choice. It is one of our bestselling local lines. The face creams, toner, and eye cream are freshly made in small batches and are as pure as a product can get. Herbal salve, lip balms, oils and insect repellent complete her line. Did you know that 12 billion disposable menstrual products are thrown away yearly in the U. S. alone? Party in My Pants is an Ashland company created by sisters Lydia and Lucy Daum operate. Their main products are reusable menstrual pads, but they also offer sleep masks, honeysuckle nursing pads, bags, and their latest addition is the Cramp Aid Cozy heat therapy pack. Britton Doolittle’s Deep Roots Herbals is our local line for pregnant moms and babies. Mama’s Belly oils, Organic Nurple Nipple Cream, and pregnancy teas keep mama comfy during pregnancy. Her Marigold Cream is a great diaper cream and Bumps, Bites & Bruises Salve takes care of other skin problems. Sunscreen and Bug-Be-Gone Repellent bug spray are also in her line, so make a mental note to check them out when get back to the warm season. Audrey Joyner’s Sogg E. Bear organic teething toys have been a favorite
M
AS
customer choice for a baby gift for years. These organic cotton stuffed toys are made in Bayfield, Wis. If you’re looking for easy stocking stuffers, check out our small local beauty products. Robin's Lip Balm by Robin Mahoney and her two healing salves (Burn and Golden) are super soothing. Penokee Mountain Lip Balm comes in a pocket-sized (and super handy) sliding tin. Yulia's by Ylia Welk is solid perfume made out of jojoba oil, beeswax, and essential oils. It comes in three scents for women and one for men. Lake Superior Lather’s perfume roll-ons are new to our shelves. Mel Clevette is the maker of Oh, Silly Lissa handmade goods. Her Hot/Cold Rice Therapy Bags come in three sizes and the beautiful material covers are removable and washable. I hope you will support these local producers and my apologies if I missed anyone. You may always think of local products in the produce aisle, but I encourage you to think local in the body care aisle, too. Besides new products in the wellness department, you may have also noticed a new face. Kaylie Lucas has brought youthful energy to our department and Pat and I are glad to have her with us. You will find her behind the desk on Sundays and otherwise busily stocking, making orders, and organizing our wellness world. d
Save the Date!
R
K
I
t has been an exciting time for us in the new store. I have always liked “small is beautiful,” but it is more relaxing for everyone – employees have space to do our jobs and you can shop and visit with friends. Chequamegon Food Co-op likes to emphasize local products and that’s what I want to do today. We have offered locally made soap for years. Our soap makers are Jennifer Delonay with Sweet Pea Soapery, Pam Vandervender of Bare Naked Soap, Connie Cogger from Maple Hill Farm, and Chris Bardon of Lake Superior Lather. These wonderful soaps are a great choice for holiday gifts. I get requests for Zum soap, but we have such an abundance of quality locally made soaps that I don't bring it in. We recently added another local body care supplier to our shelves. Susan McDonald’s Singing Flower Studio is located in Herbster, Wis. She offers lotions, hand soaps, deodorants, shampoo, and even a conditioner. I was very excited to have a locally made liquid shampoo added to our shelf. Her products are also vegan and gluten-free. If you are looking for facial products, Lea’s Organic Herbal Skin Care is a
Wellness
SA
GEΎ&ΎBO
O DYW
WELLNESS WEDNESDAY
2nd Wednesday of each month Owners receive 10% off health & body care products! DECEMBER 10 JANUARY 14 FEBRUARY 11
12 | CHEQUAMEGON FOOD CO-OP
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ALMOND FLOUR BISCUITS Ingredients
3/4 cup arrowroot 3/4 cup potato starch 3/4 cup almond flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon xanthan gum 1 teaspoon salt 4 tablespoons chilled butter or vegan margarine (for vegan biscuits) 1/4 cup non-dairy milk 1 tablespoon cider vinegar 1 large egg, whisked
Preparation
Line a baking sheet with parchment and set aside. Measure the flours, baking
powder, baking soda, xanthan gum and salt into a large bowl, and whisk to combine thoroughly. Coarsely grate the margarine or butter into the dry mixture, tossing to coat as the shreds fall. In a cup or small bowl, stir the non-dairy milk and cider vinegar and let stand for a minute, whisk in the egg, then quickly stir into the dry mixture. Dust your countertop with arrowroot and scrape the dough out of the bowl onto the arrowroot. Pat out to an inch-thick rectangle, and use a 2-inch biscuit cutter to cut rounds of dough. Transfer to the prepared pan, leaving an inch of space in between the rounds. Gently press the scraps together and cut biscuits until dough all used up. Bake for 25-28 minutes, until deeply golden brown. Cool on racks. Eat while still warm.
Almond flour gives these gluten-free biscuits a lovely flavor and increases the protein content. Enjoy them with breakfasts, soups and stews, or slathered with jam.
Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.
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www.northernfinnishmutual.com CHEQUAMEGON FOOD CO-OP | 13
HowGood DOES YOUR FOOD RATE?
You may have noticed the HowGood labels throughout our new store. HowGood is a rating system that evaluates the ingredients in our food products, how they are processed, and how the company creating them operates. Scores are based on over 60 indicators, with information drawn from every stop a product makes on its way to our shelves. HowGood is a simple tool that lets you identify the best, most sustainable food products. Care about the environment? Worker’s rights? Local ingredients? It’s all here, in one score. HowGood is an independent company that uses a team of researchers to track down as much information as possible about the products we eat and the companies that make them. They have analyzed
more than 100,000 products to see how they rate for ingredient sourcing, labor practices, and more. HowGood establishes benchmarks for every common ingredient and product manufacturing process. They examine best and worst practices and the provenance of ingredients, working out the product-specific impact of different ingredients and the way they’re processed. They then assess corporate records. Many American companies with supply chains that are largely inside the United States have corporate citizenry records to be proud of, but if there are problems with their record, they’re easily spotted. HowGood then investigates ingredients – and the company’s procurement and processing methods. They look at everything from
The more HowGood globes a product earns, the better it is for you, society and the environment. 14 | CHEQUAMEGON FOOD CO-OP
corporate governance to specific issues like hazardous waste emissions. They also put company behavior in the context of their industry. So if a company’s industry has naturally low carbon emissions, their emissions policy will carry a lower weighting — and vice versa. Two foodie brothers started HowGood after finding inspiration (not surprisingly) in the grocery aisle. Andrew and Arthur Gillett grew up in a family that put high importance on not just food, but where it came from and who made it. When Arthur was faced with unknown products while living in England, Andrew suggested that he just research it. Realizing this was an incredibly difficult task, the brothers decided that others probably found themselves similarly stuck while making grocery buying decisions. HowGood ratings are easy to use and understand. Look for the labels that read Good, Very Good, and Great. A Good rating means the product is more sustainable than 70% of food eaten in America. Very Good products are real food made ethically and sustainably. Products rated as Great are truly great food from the best companies on Earth (they are made ethically, sustainably, and with integrity). If a product does
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not have a label, it means that it did not qualify for a rating or has not been analyzed yet. The ratings are particularly helpful when you want to compare the same product from different brands. We brought in HowGood to help you better choose environmentally friendly, sustainably sourced, and ethically produced products. Part of our ends statement is to insure that our community is knowledgeable about choices that impact the economy, personal wellness, and the environment. We hope the HowGood ratings help you make more informed decisions about your purchases. You can also find HowGood ratings on their website (www.howgood. com) and through their mobile app for Android and iPhone (available at howgood.com/mobile). d
HOWGOOD RATINGS HowGood Ratings come from analyzing the following information: ENVIRONMENTAL IMPACT • Carbon Footprint • Waste Management • Ecosystem Impact • Growing Practices • Air Pollution Profile • Treatment of Animals
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• Trusts • Child Custody
• Criminal Defense 410 West Lakeshore Drive Ashland, WI 54806
Wilson Physical Therapy,s.c. WE CAN HELP! Our therapists can help you recover from: • Post-surgical • Sprains and Strains • Sports Injuries • Motor Vehicle Accidents • Age-related Conditions • Low Back and Neck Conditions ASHLAND’S ONLY LOCALLY OWNED PHYSICAL THERAPY CLINIC
COME EXPERIENCE THE DIFFERENCE
SOCIAL RESPONSIBILITY • Community Involvement • Corporate Ethics • Working Conditions • Labor Relations • Charitable Giving • Geographical Sourcing PRODUCT INTEGRITY • Pesticide Usage • Chemical Additives • Processing Methods • Artificial Flavor Enhancers • Preservative Content • Sourcing and Distribution
WINTER 2014
Soo Line Depot · 400 3rd Ave Suite 100 · Ashland, WI 715-682-8000 · Find us on Facebook CHEQUAMEGON FOOD CO-OP | 15
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CHEEKY MONKEY AFTER SCHOOL PARTY Monday, December 8 • 3:30- 5 p.m. At the Co-op Community Room Hungry for easy snack ideas? Bring the kids and build tasty mini pizzas. We'll also make dough ornaments. Parental supervision required.
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EATING FOR WELLNESS with Dawn Lovisa, Nurse Practitioner Tuesday, December 9 6:30-7:30 p.m. At the Co-op Community Room Learn how to make changes in the foods you eat. Dawn will focus on nutrient dense, anti-inflammatory eating and we will discuss how food can impact how we feel.
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LIFE WITH DIABETES SESSION with Rebecca Crumb-Johnson, MA, RD, CDE of Memorial Medical Center Thursday, December 11 • 4 p.m. At the Co-op Community Room Pre-registration required. Stop by the Co-op customer service desk or call MMC at (715) 685-5463 to register. BAKING: GLUTEN- & DAIRY-FREE with Katie Stumpf, Northland College Assistant Professor of Biology Saturday, December 13 • 9-11 a.m. At the Co-op Community Room Hands On Cost: $20/$15 owner Northland College professor Katie Stumpf will help us learn how to make delicious gluten- and dairy-free
16 | CHEQUAMEGON FOOD CO-OP
JANUARY
FAMILY PIZZA PARTY with Jonathan Berthel, Penokee Mountain Foods Thursday, January 8 • 5-7 p.m. Cost: $20/$15 owner, kids under 12 free At the Co-op Community Room Join us for a night of family fun as Chef Jonathan Berthel shows us how to prepare delicious pizzas from scratch! All recipes are naturally gluten-free. Pre-registration required. Class size is limited. FERMENTATION PART 2: KIM CHI With Andrew and Jennifer SauterSargent, Spirit Creek Farm Monday, January 12 • 6-8 p.m. Cost: $20/$15 owner At the Co-op Community Room In this hands-on class, participants will learn the basics of vegetable lacto-fermentation and leave with their own jar of hand-made kim chi. Local fermentation gurus Jennifer and Andrew Sauter-Sargent, owners
THIRD THURSDAY COMMUNITY COOKS: SIMPLE SUSHI with Pat Brown, Co-op Wellness Assistant Thursday, January 15 • 6-8 p.m. At the Co-op Community Room Join us for our first free community cooking class. Monthly Third Thursday classes cover basic cooking techniques and recipes to build your skills. Meet Pat, Co-op Wellness Assistant, while she demonstrates how to make simple, fun sushi rolls.
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THIRD THURSDAY COMMUNITY COOKS: SIDES FROM SCRATCH with Amy Trimbo, Co-op Outreach Coordinator Thursday, December 18 • 6-8 p.m. At the Co-op Community Room Join us for our first free community cooking class. Monthly Third Thursday classes cover basic cooking techniques and recipes to build your skills. Meet Amy, our outreach coordinator, while she demonstrates how to make easy, delicious sides to please a crowd.
of Spirit Creek Farm, will also discuss the history, health benefits, and key concepts to successful fermentation.
NATIONAL POPCORN DAY CHEEKY MONKEY AFTER SCHOOL PARTY with Amy Trimbo, Co-op Outreach Coordinator Monday, January 19 • 3:30-5 p.m. At the Co-op Community Room Stop by the Co-op Community Room to snack on stove-top popcorn with easy, fun toppings and also make popcorn pictures.
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Eggnog Smoothie Demo Tuesday, December 2 11 a.m.- 1 p.m. - Demo All day - In-store Samples At Chequamegon Food Co-op
baked goods in this hands on class. She'll cover ingredient options and baking techniques. We’ll also bake cookies. Pre-registration required. Class size is limited.
HOMEOPATHY FOR WINTER AILMENTS with Kristi Kiel, Naturopathic Physician Thursday, January 22 • 6-8 p.m. At the Co-op Community Room Interested in homeopathy? Dr. Kristi Kiel will cover the basic foundations as well as her favorite remedies for common winter concerns.
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DECEMBER EGGNOG-A-THON
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WINTER 2014
FEBRUARY
DECADENT CHOCOLATE CAKE with Kealy White and Jess Pergolski, Ashland Baking Company Pastry Chefs Saturday, February 7 • 9-11 a.m.
WINTER 2014
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CHEEKY MONKEY AFTER SCHOOL PARTY with Amy Trimbo, Co-op Outreach Coordinator Monday, February 9 • 3:30-4:30 p.m. At the Co-op Community Room Enjoy heart healthy snacks for kids while making Valentine's Day cards.
exploration in coffee tasting paired with Co-op deli sweet treats. Preregistration required. Class size is limited. BIG WATER COFFEE ROASTERS ROASTING TOUR Saturday, February 28 • 1-3p.m. At Big Water Coffee Roasters, 117 Rittenhouse Ave., Bayfield Interested in seeing where your local morning brew comes from? Visit Big Water Roasters in Bayfield for a tour of their roasting process. Pre-registration required. Class size is limited.
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Cost: $20/$15 owner At the Co-op Community Room Hands On - Passionate about beautiful desserts? In this hands-on class, you'll learn how to create and perfectly plate a flourless chocolate cake drizzled with a raspberry sauce and crème anglaise. Recipes are naturally gluten-free. Pre-registration required. Class size is limited.
Amy Trimbo outreach coordinator
REGISTER FOR CLASSES 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.
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PERMANENTLY RESOLVE BACK PAIN NATURALLY with Julie Casper, L. Ac., C.H.E.K. Certified Thursday, February 12 • 6-8 p.m. At the Co-op Community Room Hands On - Interested in learning how to resolve and prevent back pain yourself, naturally? Join Julie Casper, a licensed acupuncturist and internationally recognized corrective exercise therapist, as she shows us simple practices you can do at home to reduce or eliminate muscle and joint pain. Pre-registration required.
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THIRD THURSDAY COMMUNITY COOKS: EVERYDAY INDIAN with Charlene D’Cruz, Co-op Owner Thursday, February 19 • 6-8 p.m. At the Co-op Community Room Monthly Third Thursday classes cover basic cooking techniques and recipes to build your skills. Charlene D’Cruz will demonstrate how to make an everyday Indian meal of dal, rice, and savory fritters. BIG WATER COFFEE ROASTERS COFFEE CUPPING Saturday, February 21 • 9-11 a.m. At the Co-op Community Room Cost: $5 Hands On - Join us with local Big Water Coffee Roasters for an
WINTER 2014
CHEQUAMEGON FOOD CO-OP | 17
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. WHAT WE STRIVE FOR Our community has access to healthy, organic and locally produced goods. Our community has a thriving local economy. Our community is knowledgeable about choices that impact the economy, personal wellness, and the environment. What is an ends statement? An ends statement defines organizational purpose, telling a story of what results affect people for a specific benefit. Ends statements justify the existence of an organization.
EL FAUERBACH
BOARD UPDATE Jarrod Stone-Dahl board president It's been quite a ride since I was first elected to serve on of the board of directors for the Co-op a few years ago. Reflecting on the changes we have seen in these past few years, I'm in awe. When walking down the aisles of our new store, I'm reminded of all the hard work both the staff and our general manager have given our Co-op. I also acknowledge the major support from the more than 2,000 member-owners and the broader Chequamegon Bay community who all have helped make our Co-op a very, very important part of the region. The board is now looking forward. Some of it is within and some of it is to our future. Two of the many issues we are currently focusing on are restructuring our bylaws and creating our vision statement. Our bylaws are written in an older format and language. We believe that simplifying the language and format of our bylaws will make it easier for our members to understand them. This will be a good thing. We are also in the planning stages on how to create the Chequamegon Food Co-op’s vision statement. What does our Co-op look like in another 10, 25, or 100 years? If you have some ideas let us know. We will be engaging with Co-op owners about both these ideas over the winter. Good things to think about. As we move forward, we would like to remind you that board meetings are open to all owners. The meetings are held on the third Tuesday of each month unless otherwise noted. We meet in the Co-op community room at 700 Main Street West in Ashland. If you have questions, concerns, thoughts, or input, please stop by. d
SEPH MARTELL
ATIE POSEWITZ
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 18 | CHEQUAMEGON FOOD CO-OP
balance your home with
feng shui
Andi Repko 715.413.0730 andireiki@hotmail.com WINTER 2014
MEET THE STAFF
WINTER 2014
Staff Updates
Alan Spaude-Filipczak front end manager
We are pleased to welcome the following folks to the Co-op staff: Brian Kowalczyk, cashier/stocker Gabi Grauer, cashier/stocker Karly Schultz, cashier/stocker Evan Flom, produce assistant Terri Stephensen, cashier/stocker Casey Frechette, deli assistant Charlotte Leitzman, deli assistant Cindy Schwenzfeier, deli assistant Hannah Sorensen, baker Kaja Bean, deli assistant Laura Idle, deli assistant Natalie Jackson, deli assistant Taylor Craggs, deli assistant Todd Clement, deli assistant Curt Ellson, cleaner Jeff Banowetz, maintenance/stocker
Where are you from originally and what brought you to Ashland? I grew up in Cornucopia and joined the Co-op in 2005. I spent a few years living in upper Michigan, Vermont, and Puget Sound before moving back home and joining the Chequamegon Food Co-op staff in 2010. What do you do at the Co-op? I run the customer service desk and keep tabs on our motley crew of marvelous cashiers. What’s your favorite thing about working here? All the people—customers and coworkers alike. Working in the front means constantly seeing people from all parts of your life; from former grade-school teachers to newborn babies. It’s a good feeling knowing that local households are healthier because of our work.
We also note the following anniversaries at the Co-op: Michael Martin, 2 years Anna Stone, 11 years Jane Anderson, 6 years Julie Sorensen, 14 years Corrine Sigmund, 4 years
Anything else you want people to know about you? Outside of the Co-op, I am a full time student and family man. I love my girls, good food, baseball, and classic culture of the 1990s. d
Stop back pain forever.
PERFECT TOUCH M A S S A G E
amy billman, LMT VAUGHN LIBRARY BUILDING ASHLAND
715-373-5836 WINTER 2014
&
Back Pain
CliniC
We use safe, natural therapies to help you to eliminate your back pain permanently. Avoid harmful side effects of pain medications or the need for surgery.
715 -779 -396 6 HealthElite-coop-ad-[2014].indd 1
http:// healthelite .org
11/3/14 5:09 PM CHEQUAMEGON FOOD CO-OP | 19
CHANGE SERVICE REQUESTED
CHEQUAMEGON FOOD CO-OP
700 Main Street West Ashland, WI 54806
PRESRT STD. U.S. Postage PAID DULUTH, MN PERMIT NO. 1003
WeOur Owners Coupon
SAVE 10%
ON ANY ONE VISIT MUST PRESENT COUPON FOR DISCOUNT AND HAVE A CURRENT OWNER ACCOUNT. VALID THROUGH FEBRUARY 28, 2015. EXCLUDES NON-DISCOUNTABLE ITEMS, INCLUDING HEALTHY BASICS. NO ADDITIONAL DISCOUNTS APPLY.
PARTING SHOT
Our new home at 700 Main Street West is shaping up to be a community gathering place. We celebrated the grand opening on Wednesday, October 22, 2014 with lots of owners and a ribbon cutting ceremony. (Photo by Rick Olivo, The Daily Press.)