Chequamegon Food Co-op
Squashapalooza Usher in Autumn
Happy Nest Mock Duck "Meat" Made from Wheat
Things You’ll Love
New and Fun Items at the Co-op
And So Much More…
FALL 2017
The Grapevine A quarterly publication of Chequamegon Food Co-op
Next deadline: October 31, 2017 Editing & Layout: Meagan Van Beest Ad Design: Jill O'Neill at The Garlic Pig Printing: ProPrint in Duluth, MN General Management Team Kiersten Galazen Vicki Richeson Meagan Van Beest Board of Directors board@cheqfood. coop Mark Abeles-Allison Derek Campbell Carole Carlson Justus Grunow Mike Hines Steve Sandstrom Kenneth Tuckwell Chequamegon Food Co-op Board of Directors meetings are held the third Tuesday of the month at 5 p. m. in the Community Room at the Co-op in Ashland. Owners are welcome! 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 (715) 682-8251 chequamegonfoodcoop. com Letters or articles Submissions are accepted on an ongoing basis. We do not guarantee that a letter or article will be printed. Please 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.
From the Managers Kiersten Galazen, Vicki Richeson, & Meagan Van Beest General Management Team Greetings from the aisles! It was an amazing summer here at the Co-op, with record after record broken. We saw our first week over $100,000, our second largest number of customers at over 3,500 in one week (the highest being the first week we were open in 2014), and the largest month ever at over $400,000 in sales. Add to that the hundreds of folks who attended Kids Day and the Summer Celebration, and this place was rockin’! We owe our continued success to you and our terrific staff. Together we own a business that is making a difference every day. Thank you all! Looking ahead, we continue to work on the strategic plan which we are calling “Five to Thrive” to encompass the areas we would like the Co-op to champion: local, community, health and nutrition, great food, and a healthy planet. What impact would you like us to have in these areas? You’ll have an opportunity to let us know in October, when we hold an Open Space brainstorming session at the store. Keep an eye out for more details about this in-store event after we hold our strategic planning meeting on September 12. We’ll also be launching our biannual customer satisfaction survey in October. This is your opportunity to tell us what you love and what you think we can improve upon. The survey will be available online and in-store. We hope you’ll let us know what you think! This past spring, we had an operational audit at the store by a group from National Co-op Grocers (the cooperative of cooperatives we belong to that assists us in operating our store) and three general managers from co-ops of comparable size. The final report came our way in July and offered a variety of suggestions for both short- and long-term projects. Short term projects included active employee engagement of customers and fewer out of stock items. Longer term project suggestions included improved lighting throughout the store, some relocation of merchandise, improvements to deli offerings, telling our story better, and increasing our productivity. We are working on plans to implement some of these changes and you will start seeing them soon. Finally, fall may find you feeling nostalgic for the childhood anticipation of going back to school. If so, sign up for one of our cooking classes. Chef Lars Dukowitz can teach you about the five “mother” sauces, Gil Schwartz will help you forage for wild roots, and Chef Jonathan Berthel offers up a Kids in the Kitchen series to help get cooking as a family. We will also host Chequamegon Homegrown, our annual local food tasting festival (formerly known as Taste of the Bay) in September, along with our Cheeky Monkey Halloween party in October. Get all the details for these and other events on pages 8 and 9. We hope you get a chance to enjoy these exciting learning opportunities. Hopefully, we’ll see you either at an event or in the store shopping! d
2 | Chequamegon Food Co-op
FALL 2017
Contents 2
From the Managers
4
Things You'll Love
FALL 2017
6 Squashapalooza 8
Events & Classes Pullout section!
10 Happy Nest Mock Duck: "Meat" Made from Wheat 12
Words of Wellness
13
Fall Recipes
6
14 Board Update 15
Staff & Store News
10 Special Store Hours LABOR DAY
Monday, September 4, 2017
OPEN 7:30 a.m. - 6 p.m.
Winter Hours Starting Sunday, October 1, 2017
OPEN 7:30 a.m. - 8 p.m. Fall 2017
13
Chequamegon Food Co-op | 3
Love
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.
TBJ Gourmet
Bacon Jam
Cucina Viva
This sweet and salty bacon spread adds bacony flavor to any meal. Use it in your morning omelet for breakfast, add it to your grilled cheese for lunch, or top your burgers for dinner.
Stock your pantry with this spinach potato dumpling to have a quick meal on hand. Top with pesto or pasta sauce and sprinkle liberally with parmesan cheese.
Spinach Gnocchi
Ginger People
WiCKIE CANDLE CO.
This classic spread is back and now it's organic! Slather some on your morning slab of toast, coat your oven-roasted chicken, or cover up some carrots for roasting.
These hand-poured candles made in Bayfield, Wisconsin give you approximately 24 hours of burn time. Each one comes in a reusable, recyclable tin. Firmly rooted in the area, the candles come with names such as Beach Day, Sea Caves, and Pick Your Own Berries.
Ginger Spread
Soy Candles
Food Stirs
Baking Mixes
Certified organic, GMO free, and with fair trade ingredients, these baking mixes not only taste good, they are good for the world. You'll find Chocolate Lovers Brownie Mix, Chocolate Chippy Cookie Mix, Sweet Tooth Sugar Cookie Mix, and Brooklyn Salted Chocolate Chip Brownie Mix.
4 | Chequamegon Food Co-op
PRANarom
Health & Beauty Oils These high-quality organic oils can be used for both health and beauty. Use them for aromatherapy or topical application (depending on the oil). Not sure how to use them? Check out instructions at pranarom.com/en/home.
FALL 2017
FALL LOCAL FEST!
CHEQUAMEGON
Homegrown
Saturday, September 16 • 11 a. m. - 2 p. m.
Chequamegon Food Co-op
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Fall 2017
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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 | 5
a z o o l a p a h s a u Sq
O
Usher in Autumn
ne of the oldest cultivated foods in the Western Hemisphere, squash seeds have been dated back to 8,000 BCE in Mexico. In both North and South America, the seeds and flesh of squash were an important part of the pre-Columbian Indian diet. Native Americans dubbed squash one of the "Three Sisters" (the siblings are beans and corn) and relied on it for food as well as containers and utensils, thanks to the fruit's hard shell. Winter squash was also a staple food of early colonists and was grown by both George Washington and Thomas Jefferson. Today, winter squash is commercially grown in Mexico and Costa Rica and, in the U.S., in California and Florida. But you're likely to have local growers of this easy-to-grow vegetable no matter where you live. The exact nutrients in a winter squash depend on its variety. In general, we can count on winter squash being low in fat and calories and a good-toexcellent source of vitamin A (in the form of beta carotene, an antioxidant), vitamin C, fiber, magnesium and potassium. It also provides niacin, folate and iron. The darker the orange color of the flesh, the more beta-carotene the squash provides. When it comes to winter squash, we're talking a wide variety of fun and quirky-looking produce, from knotty hubbards to smooth butternuts and outrageous turbans. Come fall, there's no better table decoration than an assortment of winter squash! Winter squash belongs to the same botanical family as summer squash but has a harder rind and keeps much longer. Here are some of the most popular types of winter squash: Acorn squash is dark green, hard and ribbed, with firm yellow-orange flesh
and a sweet flavor.Varieties include Ebony, Swan White, Table Gold and Cream of the Crop. Delicata has a long, cylindrical shape and is cream colored with dark green stripes. Sometimes called sweet potato squash, it does taste a bit like sweet potatoes.Varieties include Honey Boat, Sugar Loaf and Sweet Dumpling. Hubbard squash has a green/blue/ gray skin and sweet, dense orange or yellow flesh. It's one of the bigger squash varieties (large varieties are sometimes cut and sold in wedges). For smaller options, look for the Blue Ballet and Red Kuri varieties. Because of their very hard skins, hubbards are especially good keepers. Spaghetti squash has bright yellow skin and a golden yellow, mild-tasting flesh that's much like spaghetti in texture. Orangetti, Pasta, Stripetti and Tivoli are varieties of spaghetti squash. Sugar pumpkin. These pint-sized pumpkins are also called pie pumpkins; they're smaller and more flavorful than jack-o-lantern varieties. Butternut has beige/tan skin and an orange flesh.Varieties include Butterbush, Early Butternut, Puritan, Waltham, Zenith and Lakota (an heirloom variety). Turban squash is often grown for decoration, though it's perfectly edible. Shaped like a turban, with bright orange, green, and white skin, the flesh is yellow and can be used in place of sugar pumpkins in recipes. Delightfully delicious squash adds bright color and nutrition to any menu. It can be baked, steamed, mashed, roasted, sautéed or microwaved. It's especially suited to soups. Use winter squash to create luscious risottos, lasagnas and main-dish gratins (topped with Gruyère), or alternate lovely layers of winter squash with fruit
Republished with permission from strongertogether.coop.
such as pears or apples. Winter squash makes for a beautiful salad when paired with roasted peppers, pine nuts, chickpeas and greens. Its creamy texture creates a lovely sauce, too, for serving atop pasta or grains. Orange juice, olive oil, butter, balsamic vinegar, tahini and sour cream are good companions. Winter squash even stars in baked goods—like golden muffins or quick breads with cinnamon and cloves—and desserts, like pies redolent with allspice and nutmeg and cookies dotted with cranberries. Winter squash is harvested in the fall, but because it stores so well, you may find it at the Co-op throughout most of the year. Look for winter squash that's heavy for its size, with a dry skin and no cracks or soft spots. If the skin is easily nicked (with a fingernail, for example), it means it's immature. The skin should be dull, not shiny (also a sign of immaturity—or waxing), and the stem should be firm, rounded, and dry. When available, choose squash with a stem, because the stem helps the squash retain its internal moisture and protects it from bacteria. Unlike summer squash, winter squash can be stored for most of the winter, thanks to its hard skin. Place winter squash in a cool, dry place (on layers of newspaper, if you like) for three to six months or more. Simply check it occasionally to see that it has no rotting spots. After cutting, wrap and store the squash in the refrigerator for four to five days. Cooked winter squash flesh can be frozen for up to a year. Winter squash is a delight to both the eye and the taste buds—with the bonus is that it's so easy to keep around. d
business!
CHEQUAMEGON Homegrown LOCAL FEST! Saturday, September 16 • 11 a. m. - 2 p. m. at Chequamegon Food Co-op
✃ R
Squash Hash Ingredients • 4 cups diced butternut squash (about 3 pounds) • 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
b
busi n ess!
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Directions Preheat the oven to 400°F. Peel, seed and dice the squash into 1-inch cubes. In a bowl, toss the squash with oil and a pinch each of salt and pepper. Place the 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 bacon in a large skillet over medium heat until crispy, turning occasionally. Remove bacon from the pan and set aside. Drain all but 2 tablespoons of the bacon grease. Add onion to the pan and sauté over medium-high heat for 5 minutes, then add 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. Recipe courtesy of Chequamegon Food Co-op. The Grapevine, Fall 2017 Republished with permission from strongertogether. coop.
Fall 2017
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Chequamegon Food Co-op 7 2/23/17 11:59|AM
Classes & Events FALL 2017
Register at Customer Service or call (715) 682-8251!
September
Strategic Planning: Open Space Planning Tuesday, September 12 – 5:30-7 p.m. At Chequamegon Food Co-op FREE! MEETING – We will be planning for an Open Space (a brain storming session) to be held in October where we will reach out to customers and employees for ideas. Details about the Open Space will be released after this meeting.
Wellness Wednesday Wednesday, September 13 – All Day At Chequamegon Food Co-op MEET & GREET – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be instore throughout the day (TBA: Look for a list and schedule online). Owners also receive 10% off wellness products. Chequamegon Homegrown Fall Local Fest Saturday, September 16 – 11 a.m.-2 p.m. At Chequamegon Food Co-op FREE! PARTY – We’re celebrating local foods and you’re invited! Stop by to
meet the folks who bring you locally grown food and locally made goods. We’ll have samples galore and more. Owners also get 10 percent off local products.
Simple Sauces Saturday, September 23 – 10 a.m.-12 p.m. Instructor: Chef Lars Dukowitz, Cooking with Lars At Chequamegon Food Co-op Cost: $20/$15 owner REGISTRATION DEADLINE: Thursday, September 21 HANDS-ON – Get to know the five French mother sauces and learn how to create different sauces based on them to add complexity to your meals. Kids in the Kitchen: Pizza Party Saturday, September 30 – 10-11:30 a.m. Instructor: Chef Jonathan Berthel, Penokee Mountain Food At Chequamegon Food Co-op FREE, but reserve your spot! REGISTRATION DEADLINE: Thursday, September 28 HANDS-ON – Make your own dough, create homemade sauce, and chop your toppings in this family friendly class. Registration and parental supervision required.
October
Co-op Store Tour With Memorial Medical Center Tuesday, October 10 – 6-7:30 p.m. At Chequamegon Food Co-op FREE, but reserve your spot! TOUR – Join a dietitian as they tour a grocery store and learn more about label reading, eating better on a budget and making healthier food choices. The tour will be interactive and fun! This event is free but registration is recommended. Wellness Wednesday Wednesday, October 11 – All Day At Chequamegon Food Co-op MEET & GREET – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be instore throughout the day (TBA: Look for a list and schedule online). Owners also receive 10% off wellness products. Kids in the Kitchen: Halloween Hijinks Saturday, October 14 – 10-11:30 a.m. Instructor: Chef Jonathan Berthel, Penokee Mountain Food At Chequamegon Food Co-op FREE, but reserve your spot! REGISTRATION DEADLINE: Thursday, October 12
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HANDS-ON – Create a veggie skeleton platter and homemade dip. Learn cutting techniques. Wild Foods Cookery: Know Your Wild Roots Saturday, October 14 – 1-3 p.m. Instructor: Gil Schwartz, Seasonally Sourced Foods At Chequamegon Food Co-op Cost: $20/$15 owner REGISTRATION DEADLINE: Thursday, October 12 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 can be found growing in our area every fall! Pizza with Pizzazz Saturday, October 21 – 10 a.m.-12 p.m. Instructor: Chef Lars Dukowitz, Cooking with Lars At Chequamegon Food Co-op Cost: $20/$15 owner REGISTRATION DEADLINE: Thursday, October 19 HANDS-ON – From dough to sauce with all the toppings, you’ll learn how to pull together a sweet pizza that goes beyond the ordinary. Cheeky Monkey Boo Bash! Saturday, October 28 – 9-11 a.m. At the Bretting Center, Ashland, WI
FREE!
715.779.5807
PARTY - Make Halloween snacks, play spooktacular games, and decorate pumpkins, then join us for the costume contest! Check Facebook and our website for more details as the event gets closer.
November Kids in the Kitchen: Cookie Party! Saturday, November 4– 10 a.m.-12 p.m. Instructor: Chef Jonathan Berthel, Penokee Mountain Food At Chequamegon Food Co-op FREE, but reserve your spot! REGISTRATION DEADLINE: Thursday, November 2 HANDS-ON – Get ready for holiday baking with a cookie party for the whole family. Roll dough, cut shapes, and then decorate!
REGISTER FOR CLASSES Register for classes by calling or stopping by the Customer Service desk. Payment is due upon registration. Registration must be received at least 48 hours prior to classes that require it. While we do accept walk-ins, you run the risk of not having a spot in the class without registering.
Wellness Wednesday Wednesday, November 8 – All Day At Chequamegon Food Co-op MEET & GREET – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be instore throughout the day (TBA: Look for a list and schedule online). Owners also receive 10% off wellness products. Super Soups Saturday, November 11 – 10 a.m.-12 p.m. Instructor: Chef Lars Dukowitz, Cooking with Lars At Chequamegon Food Co-op Cost: $20/$15 owner REGISTRATION DEADLINE: Thursday, November 9 HANDS-ON – Create from-scratch soups using seasonal ingredients with a few easy-to-follow directions.
Most classes require a minimum number of participants. If that minimum is not reached, the class will be canceled or postponed. Please help us keep our outreach program running by registering for classes ahead of time. In the event a class is canceled due to lack of participants, you will be called at least one day before the class. Questions about our outreach program or want to make a class suggestions? Please email Meagan Van Beest, Marketing & Member Services Manager at meaganv@ cheqfood. coop.
Fresh Turkey!
ORDERING STARTS
October 15 Range of sizes Limited availability
Serving Lake Superior’s
SOUT CHEQUAMEGON BAY &
H SHORE
www.ApostleIslands.com Fall 2017
Order at the Co-op's customer service desk or on our website: chequamegonfoodcoop.com
Chequamegon Food Co-op | 9
Happy Nest Mock Duck "Meat" Made FROM WHEAT
Meagan Van Beest marketing & member services manager
I
n a rented church kitchen in the quiet town of Bayfield, Wisconsin, you’ll find Sarah and Jim Nevins hard at work twice a week. It’s in these tiny quarters that the couple makes and packages their seitan (also known as wheat meat or mock duck) for Happy Nest Mock Duck. A typical day starts by cleaning and prepping the work space and logging lot tracking information. Processing from start to finish takes from seven to eight hours. To spread out the work a bit, Sarah and Jim do all the office work and delivering of product on other days. The small size of the business allows them to operate production out of the church kitchen and administrative tasks from their home. The mock duck is handmade in small batches. They make dough from scratch that is then poached in a broth (also made from scratch). The cooling process is quite extensive, with multiple ice baths to bring the food quickly down to a safe temperature. This ensures consistent quality and maintains the integrity of the mock duck. Then, it’s off to packaging the product for sale. Mock duck is kind of a novelty in the food world. Made from wheat and made to taste like meat, it has a satisfying texture and earthy flavor. It can be a great alternative for those looking to decrease their meat
10 | Chequamegon Food Co-op
consumption. Mock duck is incredibly versatile. It’s easy to cook with, browns up nicely, and can be used in anything and everything where you would use beef. Sarah says, “Just yesterday we ground it up in our hand-crank meat grinder and made a taco salad that was amazingly delicious!” Sarah and Jim only recently became entrepreneurs. “I discovered mock duck at a Vietnamese restaurant in Minneapolis,” says Sarah. “I immediately knew that with such a delicious wheat meat I would never crave meat again.” With that initial taste (and a few years of making it on their own) plus a hunger to be their own boss, Sarah and Jim first brought their wheat meat to the Ashland Area Farmer’s Market in the summer of 2009. It was wellreceived and after a few years of experimentation and growing sales, the couple incorporated their business in late 2014. Since then, they have been trying to juggle careers (Jim is a full-time cable technician) while also attempting to grow their business. The couple plans to build a processing kitchen on their property and eventually enjoying a 20-foot commute. They also plan to install solar panels and wind generators to power their kitchen. When they get big enough, they hope to offer good paying jobs to people in our community.
FALL 2017
Despite the challenges, Sarah and Jim love being their own bosses. Sarah says that’s actually her favorite part. “It feels really good to be able to make every little decision, to go the extra distance making environmentally friendly choices wherever possible,” she says. Jim has a couple additional reasons for loving their business. He says, “My favorite part about my job is that I get to work with my best friend Sarah! Also, that I get to make yummy food for a living.” The couple is also making sure that Happy Nest Mock Duck is not just your average commercial endeavor. the couple is making sure that Happy Nest Mock Duck is not just your average commercial endeavor. They try to make conscientious decisions about what ingredients they use and how they process and distribute their product. Sarah and Jim donate one percent of Happy Nest Mock Duck’s profits to the Bad River Watershed Association and one percent to the Bad River Tribe’s Legal Defense Fund. Both organizations work to protect the Lake Superior basin that so many of us love and are happy to call home. In addition, part of Happy Nest Mock Duck’s future profits will go towards supporting a non-profit educational organization the couple is starting called “Lake Superior Love Project.” They will work with youth in kindergarten through twelfth grade, mainly reaching students through school field trips. The non-profit’s focus will be on demonstrating the interconnections of our food supply with clean water, coupled with land and wildlife conservation. The couple plans to host activities that will teach about things like alternative power, foraging for wild foods, appreciation of nature, composting, and organic gardening, among others. d
Happy Nest Mock Duck owners Sarah and Jim Nevins will soon build a production facility at their farm outside of Bayfield, Wisconsin.
Happy Nest Mock Duck OwnerS: Sarah & Jim Nevins LOCATION: Bayfield, Wisconsin Products: mock duck (seitan) Find them on Facebook!
Fall 2017
Chequamegon Food Co-op | 11
Words of
Wellness
Julie Sorensen wellness manager
F
Save the Date! Wellness Wednesday
2nd Wednesday of each month Owners receive 10% off health & body care products! SEPTEMBER 13 OCTOBER 11 NOVEMBER 8
all is here and with it comes the exciting bounty of local produce. I enjoy cooking, especially with local vegetables. I have been saddened by the programs offering the fresh food boxes delivered to your door complete with everything cut and ready to go. What fun is that? I love chopping my own vegetables and really how fresh can the meat be in the boxes? I love the NPR program “West Coast Live” and last week’s program included an interview with cookbook authors. One of them said that cooking a meal is a slowing down of the day and also very good therapy. I agree with this philosophy. I know some folks do not like shopping, but picking out vegetables and fruits is a visual and sensual delight. Face it, shopping at the Coop is a pleasurable, and often a social, experience.When we designed the new store, we made sure that the aisles were wide enough for customers to be able to visit with each other without blocking the flow of speedier shoppers’ carts. Each summer a number of us are fortunate to attend the National Co+op Grocers annual conference. It is always informative and exciting to be with our peers and share shop talk.The main guest speaker this year was Paul Hawken.When I had my bookstore I sold his “Growing A Business” and “Ecology of Commerce” books. If you have never heard of Paul you should Google him. He is an environmentalist, entrepreneur, author, and activist who has dedicated his life to sustainability and changing the relationship between business and the environment. He is the executive director of Project Drawdown, a nonprofit dedicated to researching when and how global warming can be reversed. The book created by Project Drawdown lists the 100 most substantive solutions to reverse global warming. Many of the solutions deal
12 | Chequamegon Food Co-op
with food – eating a plant-based diet and reducing food waste are in the top ten, along with educating girls and family planning. It was good to hear positive messages of what we can do to help, instead of the usual gloom and doom talk about global warming. Another part of the conference dealt with telling the stories of our producers. Many of you know our local producers, but it is good to learn about the other producers of the food we sell on our shelves.The co-founder of Nature’s Path is Arran Stephens, a peer of Paul Hawken.Yes, the older but wiser guys were rocking the conference with their speeches! Arran’s life began on his father’s berry farm in Vancouver, B.C. He is an entrepreneur, artist, and ecology advocate. He opened a vegetarian restaurant in 1967 and created Lifestream – Canada’s first natural food supermarket in 1971. He and his wife Ratana started Nature’s Path in 1985.The company is an independent, family-run business that will always stay that way.They have been committed to organics and sustainability for more than 30 years and their mission is “always leave the earth better than we found it.” This line is actually a lyric from a song that his father wrote.With the recent addition of a great-granddaughter to their staff, they now have four generations active in the company. I know hearing Arran’s story will make my choice of which cereal or granola bar to purchase an easy one. We hope to bring you more of these stories of the food companies to you in the future so you will be able to make socially conscious choices about the food on our shelves. Enjoy cooking your fall favorite recipes while slowing down your day – I know I will when I make my first pot of borscht. d
FALL 2017
Fall Recipes
SAVOR THE SEASON
Roasted Carrots, Potatoes and Shallots Ingredients 1 pound carrots 1 pound red potatoes, halved or quartered 5 to 6 shallots, peeled 2 tablespoons olive oil Pinch each of salt and black pepper 1 tablespoon chopped fresh thyme 2 tablespoons balsamic vinegar Serving Suggestion These savory vegetables are a delicious accompaniment to nutty tempeh, turkey burgers or roast chicken. Or top a spinach salad with the warm veggies and a sprinkle of blue cheese.
Preparation Heat the oven to 450°F. If carrots are large, slice them into halves or thirds. Toss the carrots, potatoes and shallots with the oil, salt and pepper, then spread on a large sheet pan. Roast for 25 to 30 minutes, stirring once or twice. Remove from oven, stir in the thyme and balsamic vinegar and return the pan to the oven to roast for another 10 to 15 minutes until the veggies are tender and browned. Add additional salt and pepper to taste. Serve warm.
Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.
Butternut Apple Bisque Ingredients 1 medium onion, diced 1 tablespoon butter or vegetable oil 1 tablespoon curry powder (or more, to taste) 1 butternut squash, about 1 1/2 pounds, seeded, peeled, and cubed 1 Granny Smith apple, cored, peeled, and cubed 5 cups low-sodium vegetable stock Sea salt to taste Preparation In a 4-quart pot, heat the butter or oil and saute the onion over medium heat
until soft, about 5 minutes. Add curry powder and sautĂŠ 3 more minutes, being careful not to burn. Add squash, apple, and vegetable stock to the pot and bring to a boil. Reduce to a simmer, cover, and cook 20-30 minutes, or until the squash is tender. Puree the soup in a food processor or blender and salt to taste. Serving Suggestion For some extra spice, add 1 tablespoon ginger, peeled and chopped, to the pan at the same time as the onions, or add chopped candied ginger as a garnish before serving.
Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.
Fall 2017
Brown Bag Apple Salad Ingredients 1 apple, cored and cut into 1/2-inch pieces 1 cup fresh pineapple, cut into 1/2-inch pieces 1 cup seedless grapes, halved 1 small orange, peeled and segmented 1 tablespoon honey 2 tablespoons apple juice 1 tablespoon lemon juice 1/2 cup granola Pinch of cinnamon 3 tablespoons plain Greek yogurt (optional) Preparation In a large bowl, mix together all of the ingredients and serve immediately. If making the salad a day ahead, add the granola just before serving. Serving Suggestion Substitute orange juice for apple juice or lime juice for the lemon juice for an even perkier flavor. 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 welcome Lesley Sederholm as the new Board Liaison. She will offer support services to the Board, including recording minutes, filing paperwork, and assisting with event planning.
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.
Board Info
Board Update Steve Sandstrom board president As I mentioned in my last article, the Co-op Board of Directors will be supporting the General Management Team as they work on a strategic plan this year. In addition to discussing this at our regular monthly meetings, the GMT has created a Strategic Planning Committee, with Board members offering membership representation. The committee has met twice to start looking at specific actions the Co-op can take to meet our Ends Statement (our goals, which you can read to the left). Our next meeting is on Tuesday, September 12, 2017 at 5:30 p.m. in the Community Room. These meetings are open to our owners and we encourage your participation. I want to thank our entire board for their commitment, engagement, and enthusiasm. The Co-op is very fortunate to have this passionate group of people representing them. As a perfect example of this dedication, the whole Board has volunteered to give up a Friday evening and a full day on Saturday, September 23 to attend a workshop sponsored by CDS Consulting Cooperative. This program provides an opportunity to meet with members of other co-op boards and managers from around the Midwest. The Cooperative Board Leadership 101 workshop helps build a solid foundation so that boards and managers have a shared understanding of each other’s roles and responsibilities, co-op principles and values, cooperative governance, and the financial condition of their co-op. On September 27 and 28 the Board will be having their annual retreat. We will be working on the Board calendar and working with our board consultant. The retreat will be held on two consecutive evenings and the GMT has been invited to join us. Looking ahead to October, the GMT will be hosting events that will provide opportunities for staff and membership to provide additional input on our strategic plan. They truly want to hear what you envision for the Co-op’s future, so please participate. Speaking of participation, we encourage you to consider running for the Board. Co-op Board members are elected to three-year terms. The terms are staggered so that only a few seats are open in any one year. Although the elections occur in the spring, we need to know who intends to be a candidate by January. Candidates are encouraged to attend meetings prior to being on the Board to experience how we work. We also plan to have a meeting for candidates to specifically learn about the responsibilities of the Board and to ask any questions they may have about being a board member. If you are interested, please feel free to contact me or any Board member with any questions about your participation. Regardless of how you participate, whether it’s shopping, sharing your opinion, or joining the Board, your active participation helps our Co-op thrive. We thank you for your continued support. Together, we are thriving! d
Minutes and agenda are posted in store and on our website. BOARD MEETINGS All meetings are the third Tuesday of each month at 5 p. m., unless otherwise noted, in the Community Room. Tuesday, September 19, 2017 Tuesday, October 17, 2017 Tuesday, November 21, 2017 Contact the Board board@cheqfood. coop
Jen Banowetz, LMT Vaughn Library Building • Ashland 715-209-2825 • gaviamassage@gmail.com
14 | Chequamegon Food Co-op
FALL 2017
A Tiny Turkey Tutorial
FALL 2017
Republished with permission from strongertogether.coop.
Staff Updates
You might want to keep in mind when shopping for your Thanksgiving turkey that a plump, round shape means an abundance of tender meat. Other tidbits that might come in handy: • Fresh turkeys and heritage or heirloom turkeys cook faster than most commercial turkeys and turkeys that have been frozen. • A hen is a female turkey (smaller) and a tom or gobbler is a male turkey (larger). Neither is more tender than the other. • Brining (soaking) a turkey before cooking adds flavor and moisture. Sometimes brined turkeys have artificial ingredients, but you can also find turkeys that are brined with just sea salt, spices, and water. Or you can brine your own. • Heritage or heirloom turkeys typically have denser, moister and more flavorful meat than most commercial turkeys. That's because they have a higher proportion of dark meat, are customarily fed more diverse diets and are more active. It's also because they take longer to reach maturity (about 26 weeks versus 14 weeks for commercial turkeys) and turkeys add fat as they age; heritage turkeys have an additional fat layer under their skin that keeps meat moister during cooking. Individual breeds have specific flavors (chat with your grower or grocer to find out more). • Wild turkeys have more dark meat and are more intensely flavored than domesticated turkeys. (Did you know that a wild turkey—which weighs half what a domestic turkey weighs—can actually fly?) • An "oven-ready" turkey is ready to cook, while an "oven-prepared" turkey is fully cooked and ready to eat. • Basted turkeys are injected or marinated with liquid (like broth or water), fat (like butter), and seasonings. Commercial turkeys often include artificial ingredients, but they must be stated on the label, along with the total quantity of the injected solution (3%, for example). • What size turkey do you need? The rule of thumb is one to one and a half pounds of turkey per person (this also allows for some leftovers). • For vegetarians, consider purchasing a Tofurky or other "mock turkey," made from wheat protein or tofu.
Save the date and reserve your bird! Turkey ordering at the Co-op starts Sunday, October 15, 2017.
Wintergreen Wintergreen Remodeling Affordable Efficiency Remodeling Improvements We want to lower your energy bills!
• Energy Consultations • Alternative Construction • Kitchens and Baths • Lead Safe Certified
• Weatherization • Traditional Remodeling • Window Repair/Replacement • Fully Insured
Seth Vasser 715-209-0209 Fall 2017
We say goodbye to: Eric Bruskotter, cashier/stocker Alison Tollas, cashier Gene Whipple, local buyer & stocker Liz Windett, board liaison We say hello to: Jane Anderson, cashier Rikki White, cleaner Tim Schmidt, cashier/stocker Alex Waters, deli assistant We note the following anniversaries: Kiersten Galazen, 13 years Sarah Jackson, 8 years David Garrington, 5 years Susan Jones, 4 years Tara Apprill, 3 years Brian Kowalczyk, 3 years Karly Schultz, 3 years Charlotte Leitzman, 3 years Cindy Schwenzfeier, 3 years Todd Clement, 3 years Levi Greenfield, 1 year Lesley Sederholm, 1 year Nate Parent, 1 year Skyler Vinno, 1 year Eric Houle, 1 year Lars Dukowitz, 1 year Marisa Petushek, 1 year
CHEQUAMEGON
Homegrown LOCAL FEST! Saturday, September 16 11 a. m. - 2 p. m. at Chequamegon Food Co-op
Free Samples 10% off Local for Owners Meet & Greet Chequamegon Food Co-op | 15
PRESRT STD. U.S. Postage PAID DULUTH, MN PERMIT NO. 1003
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 NOVEMBER 30, 2017. Excludes non-discountable items. No Additional DISCOUNTS APPLY.
Summer 2017
• Squashapalooza • Happy Nest Mock Duck • Words of Wellness • Fall Recipes • Store News
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