Chequamegon Food Co-op
Gifts
Tasteful HOMEMADE
SoleKicks Hand-Crafted Footwear
w 2016
Winter Events Details inside!
The Grapevine A quarterly publication of Chequamegon Food Co-op
NEXT deadline: JANUARY 31, 2017 Editing & Layout: Meagan Van Beest Ad Design: Jill O'Neill at The Garlic Pig Interim General Management Team Kiersten Galazen Vicki Richeson Meagan Van Beest Board of Directors. . . board@cheqfood.coop Carole Carlson Justus Grunow Mike Hines Sara Lehr Jarrod Stone-Dahl Steve Sandstrom Everyone is welcome to attend Chequamegon Food Co-op Board of Directors meetings, held the third Tuesday of the month at 5 p.m. in the Community Room 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: Every Day 7:30 a.m. to 8 p.m. (715) 682-8251 chequamegonfoodcoop.com Letters to the Editor or articles Submissions are accepted on an ongoing basis. We do not guarantee that a letter or article will be printed. Please keep submissions 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.
2 | Chequamegon Food Co-op
FROM THE MANAGERS Kiersten Galazen, Vicki Richeson, & Meagan Van Beest interim general co-managers With the holiday season upon us, it’s time once again to celebrate the thing we all have in common: food! We’ve got a couple of opportunities for you to try some of our tasty offerings this season. Join us for our Holiday Open House on Saturday, December 3 from 1 to 3 p.m. to try local foods (and save 10 percent off) and stop by our Season’s Eatings tasting event on Friday, December 9 from 4 to 6 p.m. to try our seasonal offerings. As the year’s end approaches, it’s also an opportunity for us to reflect on the past twelve months and look forward to the next twelve. Chequamegon Food Co-op has been going strong for 40 years. When looking back on 2016, we can probably all agree that it’s been another exciting year of change. General Manager Harold Vanselow retired in June, we experienced a bit of staff turnover, and we are on track to make a profit. The Board conducted a search for a new general manager just prior to Harold’s retirement, but were unable to find a replacement. With no immediate way to hire a new general manager, the Board defaulted to the Co-op’s succession plan. This plan is used during emergencies, in cases where the general manager is suddenly unable to perform the duties of the job. The Interim General Management Team (IGMT) has taken on the responsibilities of the general manager, including maintaining our policies, overseeing daily operations, collaborating with department managers, reporting to the Board, serving as the face of the organization, and providing leadership and vision for the Co-op. This team has been a short-term solution, put in place to give the Board time to consider its options for hiring a manager. The Board will be voting on how to proceed with the management of the store at their December meeting. They will be considering whether to permanently install the current management team or to launch a new search for an individual general manager. If you would like to provide input on the direction they take, please join us for the Board meeting on Tuesday, December 20, 2016 at 5 p.m. in the Community Room or email the Board at board@ cheqfood.coop. You may have noticed many new faces on staff. Several longtime staffers (along with some newer ones) moved on to positions outside the Co-op that either paid more or were more aligned with their personal career goals. To help with entry-level staff retention, we have raised our starting salary. We are also working on ways to empower staff and make the Co-op an even better place to work. This year, we also expect to make our first profit in our bigger store. While modest in size, it is a sign that we are growing. Patronage refunds, something many members have asked about, will be a possibility in the future as we continue down the track toward steady profitability. Looking ahead to 2017, we anticipate more change for the Co-op. We now have two solid years at our current location. In those two years, we have learned a lot about what works and what doesn’t. So the coming year will see us changing all the things that need improvement and tweaking all the things that already work. Expect changes in member benefits, sales, events, discounts, prices, and more. Until then, we wish you and yours the tastiest of holidays and a most delicious New Year! d
WINTER 2016
w 2016
CONTENTS 2
From the Managers
4
Things You'll Love
6
Just Desserts
8 Events & Classes Pullout section! 10 SoleKicks 12
Words of Wellness
13
Winter Recipes
14
Board Update
16
Staff & Store News
6
HOLIDAY STORE Hours CHRISTMAS EVE
CHRISTMAS DAY
New Year's EVE
New Year's DAY
Saturday, December 24 7:30 a.m. - 4 p.m.
Saturday, December 31 Regular Hours 7:30 a.m. - 8 p.m. WINTER 2016
Sunday, December 25 CLOSED
Sunday, January 1 CLOSED
13
Photo by Elsie Hui (Used with permission CC BY 2.0)
10
Chequamegon Food Co-op | 3
Love New!
Things You'll
Reed’s Stronger Ginger Brew This brew has bite thanks to 50 percent more ginger than the Extra Ginger Brew. A more than 200-yearold brewing process combines ginger root, cane sugar, and honey.
Kettle Brand Moscow Mule Potato Chips Speaking of ginger, zesty lime pairs with the zing of ginger root in these chips that mimic the flavor of the popular alcoholic drink. These are kid-friendly, though!
Jovial Brown Rice Manicotti Gluten-free pasta lovers, rejoice! These manicotti are made in Italy using carefully selected varieties of rice to make them as close to traditional as possible.
4 | Chequamegon Food Co-op
HOLIDAY EDITION
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. 2017 Calendars Keep track of appointments and special days on a traditional wall calendar. With lots of designs to choose from and always 10 percent off, calendars make great gifts, too.
Cultures for Health Starters Making your own kefir, kombucha, sourdough bread, and yogurt at home comes easy with these starters. They make great gifts for the foodie in your life.
Flavorganics Organic Syrups Top off your coffee or hot chocolate with this liquid sweetener that’s not only delicious, but organic to boot. Don’t stop there, though. They’re also great on pancakes and ice cream, too.
Natural Factors and Enzymedica Supplements ‘Tis the season for sleepless nights and upset stomachs. These supplements from Natural Factors and Enzmedica can help.
WINTER 2016
HOLIDAY OPEN HOUSE & BAZAAR
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WINTER 2016
Chequamegon Food Co-op | 5
Gifts TASTEFUL
•HOMEM
ADE•
Meagan Van Beest marketing & member services manager Sure, there are lots of cool electronic gadgets and swanky thingamabobs you could give your loved ones. But if you’re looking for something a little different to show you care this holiday season, try making these tasteful (and tasty) homemade gifts. Warm their hearts and fill their bellies with something from your kitchen.
Gifts in a Jar Grab your favorite baking recipe, print it up, and then gather all the dry ingredients together. Now, scoop up all the packaging supplies you’ll need: a wide-mouth canning jar, ribbons, and gift tags. Measure out the ingredients and add them one layer at a time to the jar. Wrap with ribbon and add a mixing spoon to create the perfect gift for teachers or a gift exchange group. Jars also lend themselves to dried soup mixes, spice mixes, granolas, and snack mixes.
Simple Syrups Simple syrups are truly simple to make. You’ll need to boil together 1 cup of granulated sugar, 1 cup of water, and 1 1/2 cups of chopped fruit or fruit juice. After the ingredients reach a boil, lower the heat and simmer the mixture for 20 to 25 minutes. Strain out the fruit
bits, if needed. Cool and put into decanters. Store in the refrigerator until gift giving time. Flavors to try: cranberry, grapefruit, and lemon.
Infusions Spirits are a traditional holiday gift and infusions are an easy way to customize them. Add one part liquor (such as bourbon, vodka, or rum) to one part fruit or two parts liquor to one part herbs or spices. Store at room temperature away from sunlight and shake daily. Check the flavor regularly (it can take anywhere from a few hours to a couple of weeks) and strain off any unwanted stuff once the flavor is to your liking. Try bananas in rum, bourbon and vanilla bean, and vodka with pears and cinnamon.
Snack Mixes Sweet, salty, savory, or a combination of all three, snack mixes make a quick and easy gift. Start with a base that uses popcorn, pretzels, and/or cereal. Add extras like dried fruit, nuts, chocolate chips, chocolate candies, or even crushed peppermints. Coat in melted white chocolate or milk chocolate for a sweet treat. Create another sweet coating by mixing together 2/3 cup of vegetable oil, 1/2 cup of sugar,
2 teaspoons of ground cinnamon. For a savory mix, melt 1/4 cup of butter and add 1 tablespoon of Worcestershire sauce along with 1 1/2 teaspoons of your favorite herbs and spices, such as paprika, dried Italian herb mix, and garlic powder. Simply stir everything together and you’re set.
Bark, Fudge, and Truffles Chocolate bark is an extremely versatile base for a decadent treat. You’ll want to start with a pound of dark, milk, or white chocolate. Melt in the microwave or a double-boiler, spread the chocolate in a foil-lined pan coated with butter and then add your goodies on top. Nuts and dried fruit are traditional options. Give your bark some bite with dried hot peppers. Also try shredded coconut, sea salt, pretzels, peppermints, and even crushed cookies. Fudge is similarly versatile, but gets its creamier texture from sweetened condensed milk (see recipe at right). Truffles (or balls) can also be made in a variety of flavors. The basic recipe for the ganache (the inner part of truffles) usually requires heavy cream and liqueur (check out the orange chocolate truffles recipe at strongertogether.coop/recipes/ orange-chocolate-truffles). d
Cranberry Almond Fudge RCecovipere!
! e t a D e h t e v Sa
HOLIDAY BAZAAR
Saturday, December 3 • 1-3 p.m.
Chequamegon Food Co-op • Ashland, WI
Ingredients • • • • • • •
Butter 3 cups dark baking chocolate, coarsley chopped 1 14 ounce can sweetened condensed milk 3/4 cup dried cranberries, snipped 1/2 cup almonds, coarsely chopped 2 teaspoons finely shredded orange peel 1 teaspoon vanilla
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Directions
Line an 8x8 baking pan with foil, wrapping the foil over the top edges. Coat the foil with butter and set aside. In a 2-quart heavy saucepan, melt the dark chocolate and sweetened condensed milk over low heat until smooth. Remove from heat. Stir in three-fourths of the cranberries, three-fourths of the almonds, the orange peel, and the vanilla. Spread the mixture evenly in the baking pan. Sprinkle the remaining cranberries and almonds on the top. Cover and chill for 2 hours or until firm. Lift the fudge out of the pan using the foil edges. Cut into squares. Store in airtight container in refrigerator for up to a week.
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Classes & Events w 2016
Register at Customer Service or by calling (715) 682-8251 today!
DECEMBER
A Very Local Holiday: Open House & Bazaar Saturday, December 3 • 1-3 p.m. FREE! At Chequamegon Food Co-op PARTY - We’re making it easy to shop local for the holidays! Stop in to find gifts made by local artisans and food businesses. We’ll have Wild Hollow Farm, Party in my Pants, Lake Superior CSA, The Garlic Man, Hermit Creek Farm, Big Water Coffee, SoleKicks, and other local businesses on hand to talk about their products. Plus, shop that day and you’ll save 10 percent off the regular price for local products throughout the store. Season’s Eatings: Holiday Food Tasting Friday, December 9 • 4-6 p.m. FREE! At Chequamegon Food Co-op TASTING - Sample the season’s best flavors. You’ll be able to try the best specialty cheeses, desserts, and more.
Artist Reception: Michelle Williams Friday, December 9 • 6-7 p.m. FREE! At Chequamegon Food Co-op PARTY - It’s our final exhibit for 2016. Come meet the artist and take a look at our latest Art Wall installation.
Wellness Wednesday: Dr. Grace Heitsch Wednesday, December 14 • 4-6 p.m. FREE! At Chequamegon Food Co-op MEET & GREET – Not sure where to start when it comes to nutrition? Stop in to talk with Dr. Grace Heitsch and learn more about how to best nourish your body.
JANUARY Wellness Wednesday: Spot Wellness Wednesday, January 11 • 4-6 p.m. FREE! At Chequamegon Food Co-op MEET & GREET – Prepare to meet
your strongest self. Spot Wellness offers yoga, TRX, spin, and more. Stop by to learn more about how you can become stronger and fitter. Sign up for an Intro Offer on Wellness Wednesday and you’ll get 15 days added for free. Knife Skills Saturday, January 14 • 10 a.m.-12 p.m. Instructor: Chef Jonathan Berthel, Penokee Mountain Foods Cost: $15/$10 owner Registration required in advance. Space is limited. REGISTRATION DEADLINE: Thursday, January 12 At the Co-op Community Room HANDS ON – Sharpen your cutting skills in this technique-focused class. Bring your own knives and cutting board. Coffee: Seed to Cup with Big Water Coffee Roasters Saturday, January 21 • 10 a.m.-12 p.m. FREE! Registration required in advance. Space is limited. REGISTRATION DEADLINE: Thursday, January 19
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At the Co-op Community Room DISCUSSION - Learn all about how coffee gets from the plant to your morning cuppa in this fascinating presentation by the folks at Big Water Coffee Roasters. Cheeky Monkey Food Safari Saturday, January 28 • 10-11 a.m. FREE! At Chequamegon Food Co-op TASTING - Children ages 12 and under can sample different, unusual foods while exploring the “jungle” at the Co-op. Each child will receive a gift bag loaded with fun goodies after completing their exploration. This activity will help your child learn to try new foods, and he or she may come away with a new favorite!
FEBRUARY Wild Foods Cookery: Know Your Wild Roots Saturday, February 4 • 10 a.m.-12 p.m. Instructor: Gil Schwartz, Seasonally Sourced Cost: $20/$15 owner REGISTRATION DEADLINE: Thursday, February 2 Registration required to insure enough materials. Space is limited. At Chequamegon Food Co-op HANDS ON - Did you know young thistle roots can be cooked into a starchy veggie or that cattail rhizomes can be prepared to taste like baked potatoes? Join us for
a hands-on workshop to learn all things related to harvesting and cooking with our locally available wild rhizomes, tubers, and root vegetables. Get ready to try your hand at stewing, frying, and fermenting a variety of wild veggies that were pre-gathered in the fall! Wellness Wednesday: NorthLakes Community Clinic Wednesday, February 8 • 3-6 p.m. FREE! At Chequamegon Food Co-op MEET & GREET – Help your child have a lifetime of healthy smiles. February is National Children’s Dental Health Month, so NorthLakes Community Clinic will be here to talk about their comprehensive preventative, restorative, and emergency dental services for kids (and adults, too). Coffee Roasting: A Course in Appreciation Saturday, February 11 • 10 a.m.-12 p.m. at Chequamegon Food Co-op Saturday, February 18 10 a.m.- 12 p.m. at Big Water Coffee Roasters, Bayfield, WI Cost: $15/$10 owner Registration required. Space is limited. REGISTRATION DEADLINE: Thursday, February 9 DISCUSSION & HANDS ON - Have you ever wondered how green coffee beans can possibly turn into the dark deliciousness that fills your coffee cup each morning? This two-class course will offer just that. The first class will be an overview of
the seed to roast process, a macrolevel look at how the roasting gets the results we want and a microlevel look at the science behind the beans. The second class will be a tour and demonstration at the roaster, where participants will roast coffee, taste it, and then leave with the coffee they helped roast. Chocolate Fest Tuesday, February 14 • 4-6 p.m. FREE! TASTING – Taste some of the finest seasonal chocolates we have and find great gift ideas for that special someone. Spanish Cuisine Saturday, February 25 • 10 a.m.- 12 p.m. Instructor: Chef Jonathan Berthel, Penokee Mountain Foods Cost: $20/$15 owner Registration required. Space is limited. REGISTRATION DEADLINE: Thursday, February 23 At Chequamegon Food Co-op HANDS ON - Spain’s culinary range has been influenced by its position at the head of the Mediterranean Sea, which saw it invaded many times while also being a leader of world exploration. You’ll find olives, citrus, tomatoes, peppers, cumin, saffron, and all sorts of other flavorful foods mixed in Spanish cuisine. This class will help you learn more about the breadth of the country’s foods as we make a traditional meal together.
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Chequamegon Food Co-op | 9
Sole Kicks Hand-Crafted LEATHER GOODS
Meagan Van Beest marketing & member services manager
T
here’s always that magical moment when a person discovers his or her passion. For Zachary Jurewicz, that moment came about seven years ago when he discovered that shoes were still made by hand. “The level of craftsmanship and skill that went into these shoes and boots was something that I aspired to,” Zach says. He started out just fiddling with leather on his own. After some trial and error, Zach decided to take a shoemaking course in Washington state in 2011. Those classes set him on the path to making adult shoes and SoleKicks was born. At the time, he and his wife Christel Sketch had two small girls, so he decided to try his hand at making shoes for them too. The small shoes ended up offering great practice for the knife work and sewing skills Zach needed for adult shoes. The kids’ shoes, dubbed WeeKicks, wound up being a hit and demand for them has grown steadily. Now, with the goal of making the world “a kickin’ place,” Zach handcrafts shoes for people both big and small at his home workshop in Ashland, Wisconsin. The business often becomes a family affair, with Christel handling the photography and graphic design duties, while daughters Oleana and Mirabel work alongside their father learning leather working and shoemaking. The girls often even have their own projects going. With a small business such as SoleKicks, the need to grow
10 | Chequamegon Food Co-op
sales and make product can strain the time available to spend with all other aspects of work and family life. Working together helps with that issue in some respects. The workshop itself was carved out of space in Zach’s garage. Inside, heaps of leather fill the corners and machinery awaits the able hands of the shoemaker. There’s a homemade cutting press for trimming leather pieces into shapes, a couple of treadle sewing machines for binding everything together, a sander for shaping the leather and soles, and random shoe tools. A typical day at SoleKicks starts with Zach seeing his wee ones off to school. Then, he’ll check orders, update inventory, print invoices, and update social media before heading out to the workshop. After deciding which audiobook to listen to for the day, Zach jumps into pattern making and shoe assembly. He can usually finish four or five pairs in a week. The assembly process depends on the type of shoe being made. An adult shoe starts out with a foot-shaped mold called a last. Different sizes require different sized lasts. Zach makes a pattern based on the shape of the last. Once the pattern is complete, it is cut out and the pieces are sewn together. At this point the shoes are rather two-dimensional, but once the leather upper is pulled over the last, as if by magic it starts to look like a shoe. A lot of hand sewing is hidden under the sole that holds everything together. For added strength and durability, Zach adds a mid-sole, an outsole, and builds
WINTER 2016
up a heel. Completely custom boots can take between 30 and 40 hours to make. Production of SoleKicks has been overshadowed by the demand for Wee-Kicks at this point. Most of the process for making Wee-Kicks is straightforward. Zach starts by cutting leather pieces on the cutting press. Then, the edges are turned under to give the leather a finished look. The real fun in these shoes comes from the inlay and overlay designs, ranging from kayaks and constellations to hearts and Lake Superior. “I particularly love the Lake Superior Wee-Kicks,” Zach says. “They’re a fun design to make. I love all of the color combos and I love the lake.” The stitching is generally done in a contrasting color, so Zach has worked hard to perfect his technique since any mistakes really stand out. When you pick up a pair of WeeKicks, you’ll notice that there is no bump when there’s a shift between the layers and colors of leather. “I shave the edge down to nothing so that there’s a perfectly smooth transition,” Zach says. “It’s something that can only be done by hand. It’s a bit refined for baby shoes, but it gives Wee-Kicks the quality your child’s feet deserve.” Wee-Kicks production takes up most of Zach’s time at the moment, with him dedicating about three days per week to just them. By July of this year, he had sold 100 pairs and he is on track to sell 200 pairs
by the end of the year. He hopes to ramp up production on the SoleKicks side to equal or outgrow the sales of Wee-Kicks. Zach and Christel recently developed new designs that they hope to make soon. In addition to shoes, Christel also makes a variety of earrings and Zach makes traditional snowshoe bindings. In the future, Zach hopes to include having local hides turned into leather and finding a tannery in the U.S. that can tan lake trout skins. Running a successful small business definitely has its challenges. “There’s a lot more paperwork and decisions about fonts than I thought there would be,” Zach says with a laugh. However, the rewards come from more than just making a living. “I love making things and sharing the things that I make,” Zach says. “It’s fun to hear how they become a part of people’s lives.” And Zach gives a lot of the credit for his business growth to support to others. “I wouldn’t be able to make shoes if it weren’t for the support of this community,” he says. “Not only for buying the things that I make, but also the help with childcare, making connections, and sourcing materials.” Add to that a general appreciation for arts and crafts and stores that are small enough to carry things made by small businesses like SoulKicks, and you’ve found the heart and soul of lasting success. d
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Chequamegon Food Co-op | 11
Words of
Wellness
I
just got back from visiting my grandsons in Montana and took the train rather than flying or driving. The price is affordable and it’s such a relaxing way to travel. You end up meeting new people as you hang out in the observation car or eat together in the dining car. You can bring your own food and snacks or buy them in the snack car. I usually end up reading at least a book each way. It’s a great way to travel with kids because they don’t have to sit in car seats and they get to walk around whenever they want. The next time you need to travel somewhere, I suggest you check out the train option and see if it will fit into your schedule. The holiday season is upon us and this time of year many of our customers want to make their own beauty products to give away as gifts. We have all the ingredients you will
Save the Date!
Wellness Wednesday 2nd Wednesday of each month Owners receive 10% off health & body care products! DECEMBER 14 JANUARY 11 FEBRUARY 8 12 | Chequamegon Food Co-op
Julie Sorensen wellness manager
need to make your own lip balms, sugar scrubs, bath salts and more. Not only do we stock three lines of essential oils and the usual carrier oils (almond, grapeseed, apricot and sesame), but we also have liquid and solid coconut oil, lanolin, cocoa butter, and local beeswax. You will also find a variety of containers on our shelves to package your finished products – everything from roller bottles for perfumes and tins for lip balm to jars and spray bottles for aromatherapy gifts. Essential oils are one of our bestsellers in the body care department. We recently added a new brand of essential oils that are located on our Wellness Department desk. Veriditas Botanicals is an intentionally small, Minnesota-based company that works exclusively with co-ops and independent retailers. They are an active member of a coop in Provence, France and over 85 percent of their oils come from that co-op. The remainder are sourced directly from family farms that take great pride in their organic farming and distillers. Veriditas Botanicals believes that when we support small organic farms we are taking a revolutionary stand to promote healing of our bodies, the Earth and local economies. It sounds like my kind of company. This business also supplies great information and recipe cards that are available next to their display for you to take home and enjoy. I have been interested in essential oils for years and have had good
experiences using them for a healing a variety of symptoms. My best cure was for a ganglion cyst that looked like an extra bone on my wrist. Using my favorite aromatherapy book (“The Complete Book of Essential Oils and Aromatherapy” by Valerie Ann Worwood), I mixed up the formula. After applying it twice a day for weeks, the cyst disappeared. When I am feeling like I may be coming down with a cold, I like to indulge in Valerie’s flu bath with the following oils: 5 drops of tea tree, 2 drops of lavender and 2 drops of thyme. Often I will feel super the next day and I owe it all to the healing power of the oils. Essential oils are very concentrated and best when mixed in a carrier oil to avoid allergic reactions. Our new line of oils are therapeutic. Not all oils are recommended for internal use and the oil should be mixed with a carrier (either water, honey, sugar or oil) rather than taken straight out of the bottle. I don’t recommend ingesting essential oils – they are so powerful and I feel they are best used topically – but Veriditas has helpful guidelines on using the oils safely, if you do choose to ingest them. We hope you get a chance to enjoy the new essential oils, especially if you will be using them to make homemade gifts. Remember we are happy to special order cases of jars, larger quantities of oils or whatever else you need to have a successful DIY experience. Happy holidays from the Wellness Department…we hope it’s scentsational! d
WINTER 2016
WARM UP with
Winter Recipes
Jalapeño Cheddar cheese bites Ingredients
4 ounces cream cheese, softened 1 teaspoon minced garlic Pinch of salt 4 ounces cheddar cheese, shredded 2 tablespoons seeded and minced jalapeño pepper 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1 tablespoon minced cilantro 1/2 cup finely-crushed corn tortilla chips
Preparation
In a food processor, blend the cream cheese, garlic and salt until smooth. Transfer cream cheese mixture to a bowl and stir in the cheddar cheese, jalapeño, cumin, paprika and cilantro until evenly distributed. Line a plate or pan with parchment paper. Roll the cheese mixture into 1-inch balls and set on the parchment paper. Then, roll each ball in the crushed tortilla chips and return to plate or pan. Place the cheese balls in the refrigerator to firm. Serve with salsa.
Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.
BLACK-EYED PEA & EDAMAME SUCCOTASH Ingredients
1/4 cup yellow onion, finely diced 1 clove garlic, minced 1 tablespoon olive oil 1 (15-ounce) can black-eyed peas, drained and rinsed 1 cup edamame, shelled, frozen 1 cup sweet corn, frozen 1 cup red bell pepper, finely diced 1/2 cup fresh cilantro, roughly chopped 1/2 jalapeno pepper, finely diced 2 tablespoons scallions, chopped 1 1/2 tablespoons smooth Dijon mustard 1 1/2 tablespoons sherry vinegar 1 tablespoon honey Pinch cinnamon, ground
1/2 teaspoon chili power 1 tablespoon fresh chives, chopped Salt and pepper to taste 8 chicken or turkey sausages (optional)
Preparation
Place oil in a large pan and sauté onions and garlic until translucent. Add black-eyed peas, frozen corn and frozen edamame. Stir until frozen vegetables are thawed. Remove from heat. Combine honey, mustard, vinegar, cinnamon, chili powder, and chives, and whisk to make dressing. Stir all ingredients together with the dressing. Prepare the sausage links according to directions. Serve sausages with succotash on the side.
Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.
WINTER 2016
BUTTERNUT APPLE SOUP WITH GINGER Ingredients
1 large yellow onion, chopped 2 cloves garlic, diced 1 tablespoons fresh ginger, minced 2 tablespoons butter or vegetable oil 1 butternut squash (about 1 1/2 - 2 pounds), peeled, seeded and cubed 1 large tart apple, seeded and cubed 1/2 teaspoon dried sage 4 cups vegetable or chicken stock 1/2 cup milk or heavy cream (optional) salt and pepper to taste
Preparation
In a large stock pot, heat the butter or oil and sauté the onion, garlic, and ginger until soft. Add the squash, apple, sage and stock and bring it to a boil. Reduce the heat and simmer the soup for about 30 minutes until the squash is very soft. Remove from heat and, using a stick blender or regular blender, puree the soup. Stir in the milk or cream, if using. Season with salt and pepper.
Serving Suggestion
Top with croutons and a dollop of sour cream or toasted chickpeas. Garnish with fennel, parsley, or sage. Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.
Chequamegon Food Co-op | 13
Chequamegon Food Co-op Board Of Directors
Board News We are saddened to note the
passing of Board member Sarah Ahlquist. We have donated $100 to the Chequamegon Theatre Association in her memory, since theater was so important to Sarah. Sarah was only on the Board for a short time, but her enthusiasm will be missed.
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.
Save the Date!
BOARD UPDATE Steve Sandstrom board president I’m sure many of you are curious about the current status of hiring a new general manger. When Harold Vanselow announced his retirement, we began looking for a new GM. As most of you know, we were unsuccessful in our initial search process and fell back to our succession plan, which uses an interim management team to manage the Co-op while we begin a new GM search. For the past five months, the Interim General Management Team has done an excellent job, which has allowed the Board to thoroughly research our options moving forward. We have been working with a consultant from CDS Consulting who specializes in working with food cooperatives. He has discussed with us the difficulty co-ops all over the country have been experiencing in hiring a general manager. Many co-ops have not been able to find managers with food co-op management experience. This means they have often hired managers with either no co-op experience, only experience from a typical grocery store, or in some cases no experience in retail at all. To help us with this problem we created a Board committee to research both the search process and the possible alternatives in co-op management, if we continue to be unable to find a general manager. For the past two months the committee has reported to the Board on their findings and has also met with the Interim General Management Team to gain perspective on how things are going using the team approach to management. The work of the committee and the discussion of the hiring alternatives will be completed at the December Board meeting. At that time, the Board will make a final decision on the direction we will take in the search for a general manager. In the meantime, you can look to our Interim General Management Team of Kiersten Galazen, Vicki Richeson, and Meagan Van Beest to continue their good work managing the store. One final note: Sarah Ahlquist, who became a Co-op Board member this past April, passed away suddenly in her home in September. To honor Sarah and her commitment to the Co-op, we donated $100 to the Chequamegon Theatre Association. The donation will be used to purchase a light that will be on display with Sarah’s name at the theater. We offer our deepest condolences to her family and friends. d RE/MAX By the Bay
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BOARD MEETINGS All meetings are the third Tuesday of each month at 5 p.m., unless otherwise noted, in the Community Room. Tuesday, December 20, 2016 Tuesday, January 17, 2017 Tuesday, February 21, 2017 Contact the Board board@cheqfood.coop Board information Minutes and agenda are posted in store and on our website.
14 | Chequamegon Food Co-op
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WINTER 2016
Meet the Staff
David Garrington point of sale & front end manager
Where are you from originally and what brought you to Ashland? I originally came from my parents. Thanks, Mom and Dad. They also brought me to Ashland. Thanks again. What do you do at the Co-op? I’m a slave to everyone else that works here. It’s a great gig. What’s your favorite thing about working here? The discount. Sarah Jackson. You can also ask the customers what my favorite thing is because I feel they know me best anyways. Anything else you want people to know about you? I’m a medium in case anyone wants to get me an early Christmas present. ;) I also share a birthday with Danny Glover and we throw a huge birthday party together every year. He’s tough to work with though. What a diva! d
Grass Fed Locally Raised Tender & Tasty
lamb
Order now from Moonstone Farm Ironwood, MI klbm@up.net 906-932-3621 WINTER 2016
WINTER 2016
Staff Updates
We say goodbye & wish farewell to: Alan Spaude/Filipczak, front end manager We say hello & welcome aboard to: Devon Brock-Montgomery, cashier Lars Dukowitz, deli assistant Paul Germano, deli assistant Levi Greenfield, cleaner Eric Houle, baker Nate Parent, cashier Marisa Petushek, cashier Lesley Sederholm, cashier Alison Tollas, cashier Skyler Viano, cashier We note the following anniversaries: Corrine Sigmund, 6 years Julie Sorensen, 16 years
Store News
Field Day Product Info The increase in Field Day products on our shelves has some folks wondering about their pricing and sourcing. Field Day is owned by UNFI, the same distributor we use to supply most of our grocery products. Because UNFI already has distribution taken care of and because National Co+op Grocers (NCG) has negotiated with them, we are able to get great prices on these products and we pass the savings onto you. Most Field Day products are organic. This means they are grown and processed according to USDA guidelines regarding soil quality, animal raising practices, and more. Many products are also certified as GMO free through the non-GMO project. Finally, the majority of Field Day’s products are made in the United States using domestic and imported ingredients. You can check the product packaging or fielddayproducts.com to verify certification and origin information.
Chequamegon Food Co-op | 15
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