FALL 2018
Chequamegon Food Co-op
One-Pot Meals Simple Suppers for Fall Superior Mushrooms Fungi from a Fun Guy
A Local Thanksgiving Side Dishes with Local Ingredients
And So Much More…
I
Vegan Country Chili Get the recipe inside!
grapevine A quarterly publication of Chequamegon Food Co-op Next deadline: OCTOBER 31, 2018 Editing & Design: Meagan Van Beest Printing: ProPrint in Duluth, MN General Management Team Kiersten Galazen Vicki Richeson Meagan Van Beest Where We Are 700 Main Street West, Ashland, WI 54806 (715) 682-8251 chequamegonfoodcoop. com HOURS Open Daily FALL/WINTER: 7:30 a.m.-8 p.m. SPRING/SUMMER: 7:30 a.m.-9 p.m. SPECIAL HOURS Labor Day - September 3 - 7:30 a.m.-6 p.m. Winter Hours Start - Monday, October 1 Thanksgiving Day - November 22 - CLOSED MOVING? Email us at outreach@cheqfood.coop with your new address.
FALL 2018
Store Update We say goodbye to: Todd Clement, deli assistant manager Isabel Jacobson, cashier/stocker Ellie Zimmer, cashier We say hello to: Samantha Harrington, deli assistant Silas Stone-Dahl, deli assistant Isabella Stone-Dahl, cashier Claire Glafke, cashier Eleesa Kline, cashier We note the following anniversaries: Kiersten Galazen, 14 years Sarah Jackson, 9 years David Garrington, 6 years Susan Jones, 5 years Tara Apprill, 4 years Brian Kowalczyk, 4 years Karly Schultz, 4 years Cindy Wollschlager, 4 years Levi Greenfield, 2 years Lesley Sederholm, 2 years Eric Houle, 2 years
From the Managers Kiersten Galazen, Vicki Richeson, & Meagan Van Beest General Management Team As summer’s busyness yields to the slow-down of fall, it is a good time to catch our collective breaths and reflect on why we are here, doing what we do. The Co-op was created by and for our community with a very important mission: to enhance the quality of life for all of us. Our community! It is diverse and passionate. But we all have one very important thing in common: we all eat! Which brings us back to you, our owners. We think of you often when we make decisions. When deciding what to stock (and keep) on our shelves, we consider a number of things: Is the packaging environmentally sound? Is the product made from quality ingredients? Is the price affordable? But the number one question we ask is, “Do our owners want this and will they continue to buy it?” You are driving the bus when it comes to what we put in this store, so keep that in mind when you put things in your cart and know that you truly are voting with your dollars. Our goal is to provide you with food that is good for you (and affordable too). To do that, we have to operate a sound, sustainable business while considering the impact of our decisions on our community and the environment. We are dedicated to responsible consumerism and the Co-op is trying hard to live up to that mission. In the past several months, we have upped our game to that end. We transitioned from Senior Monday to Owner Rewards, opening up our discounts to more owners, including low-income shoppers. Our Deli containers have all been switched to compostables and we now send them to Northland College to be turned into soil amendment. We have been cultivating community partnerships with the Healthy Change Coalition (a group of local organizations working together to promote the health and well being of our community) and the Wisconsin Farmers Union (a statewide organization committed to enhancing the quality of life for farmers with a local chapter currently getting off the ground). We will be working on more projects from our strategic plan in the coming months. (In case you missed it, you can grab a summary of the Co-op’s strategic plan “Five to Thrive” at the customer service desk.) Current projects in the works include reviving the Farm Fresh Atlas (a guide to local foods in northern Wisconsin that is being developed through our partnership with the Healthy Change Coalition and Treehaven in Tomahawk, Wisconsin), changes to the Deli setup and offerings, and exploring investment in renewable energy sources. So, why are we here again? Because of you! You are truly the heart of our Co-op. You asked for us to dig deeper and we are. Now, let's see what we can do! d
2 | Chequamegon Food Co-op
FALL 2018
You Are
The Co-op Difference!
Did you know that every bag of groceries carried out of our doors contains more than just healthy food and wellness products? Inside that bag is something else for our community. Every purchase you make at the Co-op makes a difference, from supporting low-cost classes to providing free snacks for kids through our Cheeky Monkey program. You are the co-op difference. Your choice to shop here is an investment beyond your own health. It is saying “yes” to improving access to healthy foods for our low-income neighbors through the Food for All program (something we hope to expand even further in the future). It is supporting stable jobs with great benefits. It is assisting local farmers and producers to help grow our local economy. It is growing a healthier environment and reducing waste. It is fostering democratic control of a community-owned business not beholden to outside interests. It is providing outreach programs to teach our community more about food and wellness. October is National Co-op Month and this is the perfect opportunity to give a shout out to you and all the other co-op owners who make all of this possible. When you shop here, your money makes a bigger impact in your local community than at a conventional grocery store. At the Co-op, your food dollars work to support a robust local economy, a vibrant community, and a healthy environment. Just how much of a difference are you (and others like you) making? Let’s dig into the numbers from a 2017 study commissioned by National Co+op Grocers and conducted by the ICA Group, a not-for-profit consulting firm with expertise in cooperatives, economic development and business research.
Local On average, 21% of total co-op sales are from local products, compared to the national grocery store average of 1.8%. The average co-op supports 185 local farmers and producers, with $283 million in combined sales.
Organic About one third of products at a co-op is organic. On average, organic products account for 42% of a co-op’s total sales. Compare that to the national grocery store average of only 5%.
Waste Fresh sales at co-ops represent 35% of total sales, slightly more than a conventional grocery store at 32%. With all of this fresh food comes waste through spoilage. Waste diversion becomes a key component of any good management plan. Nationwide, co-ops donate 24,100 pounds of products to food pantries annually. At Chequamegon Food Co-op, food is first offered to staff before being sent to the BRICK Ministries in Ashland, Wisconsin.
Community Giving & Education Co-ops contributed over $2.6 million to charitable causes in 2016 through both cash and in-kind donations. Support of co-ops also makes a number of classes, nutritional education, and events possible, with an average of 92 outreach events per co-op each year.
Fair Trade Across the country, co-ops prioritize purchasing fair trade products, with combined sales of $32 million annually. Fair trade products are certified to ensure that producers receive fair prices.
Sustainability Since 2012, the Co+op Forest in the Amazon jungle has been a way for food co-ops to offset a portion of the greenhouse gas emissions created through travel and utilities. As of 2016, Co+op Forest contains an estimated 1.4 million trees, which will offset 2,738 metric tons of CO2 during their lifetimes.
FALL 2018
Chequamegon Food Co-op | 3
Love
Things You'll FALL EDITION!
write your text here
La Terra Fina Cheesecake Dips
Daiya Vegan Salad Dressings
Get the creaminess of traditional dressings without the animal products! Daiya vegan salad dressings come in Hon'y Mustard (honey-free!), Blue Cheeze, and Homestyle Ranch.
Grab some fresh fruit, a handful of pretzels, or a cookie or two and get dippin'! This creamy, smooth cheesecake dip is the perfect topper for cakes too. Look for Vanilla Bean or Eureka Lemon flavors in the dip cooler by the cheese.
From the Ground Up Cauliflower Crackers
North Wind Organic Farm Blubarb or Hot Raspberry Jam
From the Ground Up believes that food should be equally nutritious and delicious. These crackers use clean ingredients with fewer calories to create a snack you can feel good about. Available in Sea Salt, Nacho, and Cheddar flavors.
Tom and Anne at North Wind deliver these new flavors that play with traditional ingredients. Blueberries and rhubarb play in the Blubarb while spicy peppers give Hot Raspberry Jam a bit of heat.
Fizzeology Fermented Foods Certified organic Kickapoo Curtido or Seasonal Ferment make great toppings for salads, tacos, or any other dish that needs a little tanginess. Made in Viroqua, Wisconsin by hand in glass jars or oak barrels.
4 | Chequamegon Food Co-op
eeBoo Toys & Games Give your kids a reason to unplug with eeBoo toys and games. Each item is sturdy and made to last. The company works with well-known children's book illustrators to create colorful and fun designs with entertaining stories.
FALL 2018
Alternative Halloween
Treats
Candy gets all the glory when Halloween rolls around, but you don't have to stick to the tried and true. Here are a handful of ideas to help you think outside the candy bowl. Cheese sticks - Take a black marker and make a cute little ghost face on each stick to add a little bit of fun. Citrus fruit - Draw on tiny jack o'lantern faces or use stickers to make 'em. Either way, kids will be delighted by this little snack o'lantern. Fruit cups - Grab a marker or stickers again and dress up the top of the fruit cup with a spooky image. Granola bars - Loaded with nutrition and a great on the-go snack, parents will appreciate this treat just as much as kids. Juice Boxes - Give them something to wash all that candy down with! If you're feeling ambitious, decorate the boxes. Pretzel stick bags - Toss a bunch of pretzel sticks in a small sandwich bag and tie with a little ribbon. Stuff a Halloween pencil into the opening and you'll have a little broomstick! Stickers - Snag a variety of stickers and give each child who comes to your door a sheet. Tattoos - Temporary tattoos are fun and don't sit around collecting dust like little plastic toys. The Coop carries several temporary tattoo books and you could easily cut out a few to give each child who visits your door.
Chequamegon Food Co-op & Ashland Parks & Rec
Boo Bash!
Free Halloween Party for Kids 12 & Under Saturday, October 20 • 10 a.m.-12 p. m. At the Bretting Community Center • Ashland, WI
Tip: If you are expecting lots of kiddos, these ideas might be less cost effective per child than a big bag of goodies. That's why you'll still find great, low-cost Halloween treats from YumEarth, Annie's Organics, and Endangered Species (among others) at the Co-op.
FALL 2018
Chequamegon Food Co-op | 5
t o P One s r e d n Wo
Simple Suppers for Fall
Meagan Van Beest marketing & member services manager
Whether you reach for the slow cooker or simply grab a big pot, onepot meals make cooking a breeze (and cleanup easy too). Slow cooking allows flavors to mingle a little more and you end up with hearty, rich dishes. Here are some recipes and tips for getting the most out of your onepot meals.
slow-cooker-teriyaki-beef-ribs), and Slow Cooker Chicken Cacciatore (www.strongertogether.coop/recipes/ slow-cooker-chicken-cacciatore). Pizza – Slow cookers and cast iron skillets can surprisingly cook up some of the best pizzas. The long cook time helps meld the flavors together. Try this Slow Cooker Spinach Pesto and Broccoli Pizza (www. Types of Meals strongertogether.coop/recipes/slowcooker-spinach-pesto-and-broccoliSoups and Stews – What can pizza) or an Easy Cast Iron Skillet be simpler than a bunch of veggies Pizza (anitalianinmykitchen.com/cast(and maybe some type of protein) all iron-skillet-pizza/). thrown together in a pot to simmer? Grains & Pastas – From quinoa The options are endless but try this to lasagna (yes, lasagna!), grains and Harvest Stew (www.strongertogether. pastas work well in slow cookers coop/recipes/harvest-stew), Jerk-Style and single pots. Try some SlowTempeh Stew (www.strongertogether. Cooker Vegetarian Lasagna (www. coop/recipes/jerk-style-tempehstrongertogether.coop/recipes/ stew), or Three Bean Chili (www. strongertogether.coop/recipes/three- slow-cooker-vegetarian-lasagna), Crockpot Red Beans and Rice (www. bean-chili). strongertogether.coop/recipes/ Meat – Pork or beef ribs and crockpot-red-beans-and-rice), chicken are all great candidates for Jamaican Chicken and Quinoa (www. one-pot meals. Check out these strongertogether.coop/recipes/ recipes for Slow Cooker Barbecue jamaican-chicken-and-quinoa), or Ribs (www.strongertogether.coop/ Herbed Farro with Chicken (www. recipes/slow-cooker-barbecue-ribs), strongertogether.coop/recipes/ Slow Cooker Teriyaki Beef Ribs (www.strongertogether.coop/recipes/ herbed-farro-chicken).
Tips Keep a lid on it – Every time you open up your pot to take a peek, you let moisture escape. Add to that the temperature fluctuation (which can slow cooking) and it is wise to leave the pot alone once it is cooking. Avoid overfilling – Slow cookers work best when the ingredients have a little room to move. Fill your cooking container one-half to twothirds full to avoid bubbling over and make everything cook evenly. Make sure your lid fits tightly when cooking roasts or whole chicken. Trim the fat – Cut off any extra bits of fat on the meat you use for sauces to make them smooth. Otherwise, the fat separates and makes the liquid overly oily. Thaw food first – Frozen meat and veggies will keep a slow cooker at an unsafe temperature for too long. Bacteria thrive when the temperature is 40 to 140 degrees Fahrenheit, so make sure to thaw all ingredients. Prep and layer – Cut ingredients into uniform chunks to make everything cook evenly. Put thicker foods such as potatoes in first and top with thinner stuff such as meat. d
ENERGY SOLUTIONS
Vegan Country Chili
1406 Lake Shore Drive East
Lighting
Ashland, WI 54806 Designs
and Sales
(715)682-4331
Energy Saving Products
Utility Incentives
staff@stoveandfireplaceworks.com
Ingredients 4 cups Water (hot) 2 cups TVP® (Textured Vegetable Protein) or Textured Soy Protein (TSP) 2 Tbsp Ketchup 2 Tbsp Oil 1 large onion (chopped) 1 Green Bell Pepper (chopped) 1 Jalapeno Pepper (chopped) 2 Garlic Cloves (chopped) 2 Tbsp Chili Powder 2 tsp Cumin 2 tsp Oregano, Mediterranean 1-1/2 tsp Cayenne Pepper 2 cans Tomatoes (28oz cans, chopped) 2 cans Red Kidney Beans with liquid (16oz cans) 1 15 oz. can corn (optional)
Directions In a large bowl, pour 2 cups of boiling water over 2 cups of TVP flakes (or chunks) and ketchup. Set aside. Heat a large Dutch oven, add 2 Tbsp oil. Saute the onions, peppers, and garlic for a few minutes. Into the TVP mixture, sprinkle seasonings and stir with fork. Add TVP to the vegetable mixture, cook for a few minutes. Stir in tomatoes, kidney beans, corn if using and 2 cups hot water. Cover and simmer for 30 minutes to one hour. Taste and add salt if needed. If desired, add a 16 oz pkg of frozen corn in the last 15 minutes. Recipe courtesy of Bob's Red Mill and republished with permission by Chequamegon Food Co-op. The Grapevine, Fall 2018
FALL 2018
Energy Audits
1406 Lake Shore Drive East Increase Your SAVE Ashland, WI 54806 Efficiency! MONEY! www.stoveandfireplaceworks.com (715) 682-4331 Mike at 715-681-0038
mtmupnorth@gmail.com
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No-interest loans for farmers and local product makers! Deadline: September 15, 2018 Applications available at Customer Service Chequamegon Food Co-op | 7
CranberrY reliSh ingredients
1 pound whole cranberries, fresh or frozen 1 pound granny smith apples, cored and finely chopped 15 ounces canned mandarin oranges, drained and finely chopped 10 ounces canned crushed pineapple, drained 1/2 cup honey 1/4 teaspoon cinnamon Roll Own Sushi 1/4 Your teaspoon ground ginger Tuesday, September 1/4 teaspoon allspice11 – 5:30-7:30 p.m.
FALL 2018
pulse cranberries in a food processor until coarsely chopped. transfer into a bowl and add pineapple, apple, and orange Register at pieces. Customer Service Add honey and spices and mix well. taste and adjust as needed. refrigerate overnight to allow flavors to develop. Bring to room temperature and Chequamegon Homegrown mix well before serving.
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September
preparation
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Fall Open House At Chequamegon Food Co-op Tips & notes Thursday, September 20 – 4-8 p.m. ingredient note: Add 1/2 cup raisins at step FREE! Instructor: Chef Lars Dukowitz, 2 for extra sweetness. PARTY – We’re celebrating local and Cooking with Lars you’re invited! Stop by to meet the Cost: $20/$15 owner folks who bring you local food and Registration required. Cost is per recipe courtesy of chequamegon Food co-op. reprinted with permission fromsamples strongertogether.coop. goods. We’ll have galore and person. Space is limited. more. Everyone also saves 10 percent REGISTRATION DEADLINE: off local products. Plus, it's Third Sunday, September 9 Thursday in downtown Ashland, so HANDS-ON – Back by popular you can enjoy extended shopping inches. Bring to a boil. reduce heat to demand! Learn techniques to make ingredients hours neighboring businesses. maintainata our simmer, cover and cook until 1 1/4 cupswith wild rice (8 ounces) tight rolls tasty filling in this
Wild riCe StuFFing With apple & SauSage
4 cups cubed Jewish rye bread (1/2-inch hands-on class. You’ll cubes), preferably day-oldbe able to roll your own sushi at home after taking 1 pound turkey sausage, casings removed 2 cups chopped leeks, white parts only this class!
2 tart apples, cut into 1/4-inch dice 1 cup diced celery Wellness Wednesday 3 cups chicken/turkey broth Wednesday, September 12 – All Day 1 cup dried cherries 1 cup coarsely chopped pecans FREE! 1 1/2 tablespoons minced fresh marjoram MEET & GREET – fresh Stopthyme by to learn 2 teaspoons minced more about local wellness products 1/4 teaspoon salt 1/4services. teaspoon freshly pepper and Localground wellness product
tender, about 1 hour. drain well. meanwhile,
spread bread on aKitchen: baking sheet; bake, Kids in the stirring once halfway through, until dry Eat theabout Rainbow and crisp, 25 minutes. increase oven Saturday, September 29a 3– to 10-11 a.m. temperature to 425°. coat 4-quart baking dish with cookingVan spray. About 15 Instructor: Meagan Beest, minutes before rice is done, cook sausage Chequamegon and leeks in a largeFood skillet Co-op over medium FREE, but heat, stirring andreserve breaking upyour with a spot! spoon, until the sausage is browned, 6 to 8 minutes. REGISTRATION DEADLINE: Add apples and celery; cook27 for 3 minutes Thursday, September more. transfer sausage mixture to a large HANDS-ON – bread, We’ll then work bowl. Add rice and stirtogether in broth, to makepecans, rainbow foodsthyme, and then eat cherries, marjoram, salt and pepper. transfer toParental prepared baking dish our creations! supervision and cover tightly with foil. Bake stuffing for required. include 35 minutes. When uncoversigning and bakeup, until the top your name along with the names of all is browned, 15 to 20 minutes more. children who will attend.
715.779.5807 800.514.6700
Serving Lake Superior’s Shore Chequamegon Bay & South
WWW.APOSTLEISLANDS.COM
KATHRYN ROMAN lmt
makers and practitioners will be preparation in-store preheat throughout oven to 300°F. the day (TBA: Look and schedule online). placefor riceainlist medium saucepan and add enough also waterreceive to cover by about 1/2 Owners 10% off1wellness products. recipe courtesy of chequamegon Food co-op. reprinted with permission from strongertogether.coop.
or call (715) 682-8251!
October cranberry relish is a holiday staple Homemade Pasta Making for many. tangy 9and sweet, this Tuesday, October • 5:30-7:30 p.m.is the perfectChef “make ahead dish,” as its Instructor: Lars Dukowitz, Cooking with Lars flavor improves when allowed to sit Cost: $20/$15 owner (in the refrigerator) overnight. Registration required. Cost is per person. Space is limited. REGISTRATION DEADLINE: Sunday, October 7 HANDS ON – Learn how to make a basic pasta dough, shape it, cook it, and then eat it! Wellness Wednesday Wednesday, October 10 – All Day FREE! MEET & GREET – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be in-store throughout the day (TBA: this stuffing great for filling Look for a listisand schedule online). Owners also receive 10% off wellness prepared acorn squash halves. products. substitute portabella mushrooms for the sausage and vegetable broth for Cheeky Monkey Boo Bash! the chicken or turkey broth to make Saturday, October 20 – 10 a.m. -12 p.m. thisthe dish vegan.Center, Ashland, WI At Bretting FREE! PARTY - Make Halloween snacks, play spooktacular games, and paint pumpkins. Then join us for the costume parade! Everyone takes home special treats! Check Facebook and our website for more details as the event date gets closer.
+
HEAT WITH WOOD? No extra charge for wood heat. November We are Member Owned Leftoverdollars Love stay local! Your premium
Tuesday, November 6 – 5:30-7:30 p.m.
Ellis School #205 41396 StateInstructor: Highway 13 · Marengo, WI 54855 Chef Lars Dukowitz, Ashland, WI715·278·3944 or 888 ·305·9923 Cooking with Lars 715·292·2578 Cost: $20/$15 owner www.northernfinnishmutual.com natureshoney.massagetherapy.com Registration required. Cost is per
Autumn 2014 8 | Chequamegon Food Co-op
chequAmegon Food co-op | 13 FALL 2018
Co-op Calendar This is just a start! See additional events at chequamegonfoodcoop.com or on our Facebook page! person. Space is limited. REGISTRATION DEADLINE: Sunday, September 9 HANDS-ON – Looking for creative ways to use up leftovers from holiday meals? In this class, Chef Lars will show you how to repurpose leftovers in delicious ways. Wellness Wednesday Wednesday, November 14 – All Day FREE! MEET & GREET – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be in-store throughout the day (TBA: Look for a list and schedule online). Owners also receive 10% off wellness products. Organic Skincare Intensive Workshop Thursday, November 15 – 5:30-7:30 p.m. Instructor: Ashlee Assadi, Santosha Co. Cost: $20/$15 owner REGISTRATION DEADLINE: Wednesday, November 14 HANDS-ON -Come and learn all about organic skincare, what ingredients to look for, what is best for your skin type and mini facials to end. Ashlee Assadi is an expert in the holistic skincare industry with over 15 years of experience. She is the founder of a local, organic farmto-face skincare company called Santosha Co. This is just the beginning! Look for additional fall events coming soon. Find our calendar of events online at www. chequamegonfoodcoop.com/ news-events/events/ and on Facebook.
FALL 2018
Register for Classes Call or stop by the Customer Service desk to register. Payment is due upon registration and must be received at least 48 hours prior to the class (unless otherwise noted). While walk-ins are accepted, you run the risk of not having a spot without registering. 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. In the event a class is canceled due to lack of participants, you will be called at least one day before the class date. Questions? Please email Meagan Van Beest, Marketing & Member Services Manager at meaganv@cheqfood.coop.
Instructors Wanted The Chequamegon Food Co-op seeks creative, fun and energetic instructors for its outreach curriculum. If you would like to teach a class, submit a course proposal and some information that lets us know about your ideas and experience with the topic. Classes are planned and scheduled on a quarterly basis. We advertise upcoming classes in The Grapevine, on our website event calendar, on posters in the store and throughout the community, in The Daily Press, and through our e-newsletter. To propose a class, email Meagan Van Beest, Marketing & Member Services Manager at meaganv@cheqfood.coop.
NORTHERN LIGHT
ACUPU NCTUR E PERFECT TOUCH M A S S A G E
Kristy Jensch CAc (WI), LAc (MN)
amy billman, LMT VAUGHN LIBRARY BUILDING ASHLAND
715-373-5836
Rm 306 · Vaughn Library Ashland WI (715) 373-5491 · (715) 209-1485 Chequamegon Food Co-op | 9
r o i r e p u S rooms h s u M Meagan Van Beest marketing & member services manager
SuperiorMushrooms Owner Frank Dolence LOCATION Ashland, Wisconsin Products oyster mushrooms FACEBOOK Superior-Mushrooms INSTAGRAM SuperiorMushrooms EMAIL Frank@superiormushrooms.com
FUngi from a fun guy
I
t probably should come as no surprise when the guy interested in soil ends up becoming a mushroom farmer. Still, Frank Dolence started his studies at Northland College in Ashland, Wisconsin in pursuit of a bachelor’s degree in environmental geoscience with an emphasis on soil studies without a specific interest in fungi. That all changed in March 2017 when Frank conducted a study to test the effectiveness of using oyster mushroom mycelium (the vegetative threads that connect a fungal colony) as a tool for remediating acid mine drainage. At that time, he met his future business partner, Regan Jones. Regan was visiting Frank’s roommate one evening and was very intrigued by the research project. The guys talked a bit that night about equipment and processes needed for large-scale agricultural production of mushrooms. Fast forward just one month later and the pair was already hard at work preparing space and learning about the intricacies of commercial mushroom growing. That summer, they spent hours perfecting their growing processes and increasing the quality of their fungi. Suddenly and unexpectedly, SuperiorMushrooms expanded into a
10 | Chequamegon Food Co-op
full-fledged business. The business was originally located in Mason, Wisconsin, but later moved to Ashland. The current operation occupies roughly 1,000 square feet with a capacity of about 100 pounds per week. Regan has since left the company to pursue other things, leaving Frank as the sole owner and operator of the company. Most days, Frank starts the morning with a bleach mop in hand. Despite the perception that growing mushrooms is a dirty business, the process actually requires maintaining an incredibly clean space. That means the grow room gets mopped down every morning, the humidifier water is refreshed daily, and growth is monitored regularly for infections. Once a week, Frank prepares a batch of substrate. On a separate day he inoculates the growing medium with mycelium. Used substrate is donated to Northland College for their compost system. Growing mushrooms is very different from growing any kind of plant crop. It all starts with local hardwood sawdust. The sawdust is hydrated until it has a specific moisture content. Then, Frank steam-sterilizes bags of the mixture.
FALL 2018
Once sterilized, the material (or substrate) is brought into the laboratory for inoculation. This is where Frank introduce mycelium growing on grains, also referred to as spawn. This is much like a mushroom “seed" that will produce the fruitbodies that we will eventually eat once they have matured. Cleanliness at this stage is crucial. Frank uses special tools to ensure that the mushrooms do not experience any competition from other fungi. Once the substrate has been properly inoculated, it is set aside for one to two weeks to incubate. After the organism has devoured all the substrate, the bags are brought into the fruiting room, where they are introduced to fresh oxygen and high humidity. This environmental change triggers the mushrooms’ fruitbodies to develop over the course of one to two weeks. Frank starts a new batch of mushrooms growing every week. Mushrooms at all growth stages are in the facility at any given time. On average, mushrooms can be harvested three to four times per week. Besides all the cleaning and lab work, Frank fits in sales and deliveries too. He finds marketing and distribution to be his biggest challenges as a solo entrepreneur. When he is not working on growing and selling mushrooms, you’ll find Frank either cooking in the Chequamegon Food Co-op Deli or out hiking around the area. Frank’s operations had a bit of a setback during the recent floods. The whole grow space ended up being flooded. To maintain the integrity of the space, Frank tore everything apart for a deep cleaning. Thankfully, mushroom growing operations are back on track now. Since its inception, SuperiorMushrooms has grown well over 1,000 pounds of mushrooms.
FALL 2018
That means they have turned close to 10,000 pounds of substrate into soil. Frank expects that amount to continue growing exponentially over the next few years. “I will be continuing to produce throughout the winter,” he said, “and I am also working on getting a mushroom jerky to market. The results have been quite exciting thus far.” Currently, Frank focuses on only growing oyster mushrooms, though he has grown lion’s mane and shiitake, with both being very well received. Of all varieties available, oyster mushrooms are particularly high in protein, along with a host of micronutrients. They are an excellent, sustainably grown, locally produced, chemical-free, vegan source of protein. “Not only are the mushrooms good for the earth,” Frank says, “but our bodies love them too.” When asked what his favorite part of the job is, Frank circles back around to where this all started for him: soil. “Growing mushrooms makes me feel a sense of purpose because, although my product is fresh mushrooms, the real power of what I am doing is going back into the ground,” Frank says. Even when he messes up and a batch goes wrong, Frank knows that the process captures carbon, grows soil, and encourages a diverse soil ecosystem. In nature, fungi are the first and final decomposers. There are different fungi that produce enzymes that break down just about any compound known to man. “As I learn more about fungi,” he says, “I truly believe that they are key to restoring our environment, and that gives me hope.” d
Chequamegon Food Co-op | 11
Words of
Wellness
Julie Sorensen wellness manager
T
he other day, I had the rare pleasure of having all my grandchildren together. Being a book lover, I have made it a ritual to always take them to a bookstore and then out to lunch. As we were waiting for our food to be delivered, they all sat quietly, reading their books. A man came up to me and commented that it was so wonderful that they were all reading and not plugged into some gadget. You just don’t see that very often anymore. Children are plugged in and even babies, too. It’s fun to see children play with old fashioned toys and use their imaginations more than electronics. I like playing peek-a-boo with babies as they sit in the cart while their parents are busy shopping in the bulk aisle and I am hiding behind the computer at the wellness desk. With over thirty years in retail between
Save the Date! Wellness Wednesday
2nd Wednesday of each month Owners receive 10% off health & body care products! SEPTEMBER 12 OCTOBER 10 NOVEMBER 14
my bookstore and the Co-op, I have met a lot of families and now many of those children are parents and that is awesome for me to see. We are always looking for new product lines for babies and children. Unfortunately, wooden Plan Toys (a favorite of mine was their fruit cutting set) are no longer available. As a replacement, we are bringing in Begin Again Toys. This company is working toward a greener world, one toy at a time. Wood for the pieces is sustainably harvested from rubber trees, while the sap of the tree is converted into natural rubber bath toys. All products containing plastic have been created using recycled plastic and bioplastics made from sugar, wheat, and corn. Look for toys, games, puzzles, and bath toys from Begin Again in the kids section between aisles 2 and 3. Playing a board or card game with a small child helps strengthen reading and math skills, along with their imagination. Plus the gift of time that you spend playing games with little ones is priceless and full of love. There is nothing like the value of togetherness. We are excited to offer eeBoo toys and games for children. When I shop for games for my grandchildren, I always find the Oppenheim Best Toy and Game Award winners some of the best games to buy. “Sloth in a Hurry” and “Gathering a Garden” are just a couple of the winning games that
12 | Chequamegon Food Co-op
eeBoo offers. The beautiful colors and quality of these original games are meant for wholesome individual or family play. They also have beautiful dominos, matching/memory games, card games, and art supplies (including my favorite oil pastels that I used with my children when they were small and feeling like artists). Games and toys are just a start when it comes to inspiring children to play. I just saw the 2018 documentary on Fred Rogers, “Won’t You Be My Neighbor?” It was fascinating to learn more about this creative genius who inspired generations of children with compassion and limitless imagination. It is directed by Morgan Neville and I highly recommend it. Fred would likely agree with my dislike of electronic devices and probably be happy that I am promoting simple toys and games. Hopefully, after reading this you will be inspired to get down on the floor and play an old-fashioned board game with your children or grandchildren. I live a block from the “red” park and see parents and children there daily. I also see children playing in the park while their parents stare obsessively at their screens. Next time you go to a playground with your children, try leaving the phone in your bag and actually get up and play with your kids. You will get a little healthy exercise and experience quality time with your child. d
FALL 2018
! f f a t S e h t t e e M
SAY HELtaLKOim! m
Where are you from and what brought you to Ashland?
Callis
ssistant produce a all & art w or coordinat
Born in Minnesota, raised just up the road on the Bad River Reservation. I am very much a local girl. No matter where I wander, I always come home. What do you do at the Co-op? I am the produce (assistant) fairy! I tend to all of our wonderful fruits and vegetables and such in produce land. But mainly I am here to be helpful to our lovely customers. Providing nuggets of information, advice and a smile whenever need be. What’s your favorite thing about working here? It is a tie. First, I love working at a place that is self aware. Aware of its impact on nature, the community, and the economy, and a business that tries to do right by them all. It makes me feel good about coming here everyday. Makes me feel like I am doing something important. Second, THE PEOPLE! I LOVE the people. The customers, my co-workers, the farmers. I adore them all. Anything else you want people to know about you? Hi! Nice to meet you all! Come visit soon!
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FALL 2018
300 Manypenny Ave. Bayfield, WI
•
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Chequamegon Food Co-op | 13
Chequamegon Food Co-op Board Of Directors Board of Directors board@cheqfood. coop Mark Abeles-Allison Derek Campbell Carole Carlson Aimee Kaufmann Steve Sandstrom Kenneth Tuckwell Board Info 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. Owners are welcome! Tuesday, September 18, 2018 Tuesday, October 16, 2018 Tuesday, November 27, 2018 Contact the Board board@cheqfood. coop 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 Coop 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.
Board Update Steve Sandstrom board president As we enter the fourth quarter of 2018, the Co-op Board will begin planning for the upcoming year. Every year Board members participate in a retreat, where we have time to focus on the Board’s work. This year’s retreat will be held at the Northern Great Lakes Visitors Center in early September. The Retreat Agenda includes the following topics: 1. Creating an outline/framework for a Board operations manual and a plan for how to complete the manual in the year ahead. 2. Have a strategic conversation about existing or potential opportunities for increased owner engagement. 3. Learn more about how our Co-op provides a market for locally produced goods and enhances the local economy. 4. Begin planning for board professional development in the year ahead. This is an ambitious agenda for an 8-hour retreat! You’ll notice in the preceding list that I used the term “strategic conversation." The Board does not get involved with the day-to-day operational decisions of the Co-op as part of our use of Policy Governance. Operations are the responsibility of the General Management Team. However, the business operations of the Co-op are based on the Governing Policies created by the Board. If the current operation of the Co-op is not meeting the requirements set forth in those policies, it is the responsibility of the Board to inform the GMT of the non-conformance. The GMT must then respond to the Board with a plan to bring that policy back into compliance. The Board does not decide and tell the GMT what to do. For example, if the quarterly financial reports show that our payroll costs are higher than what was budgeted, the Board cannot tell the management team that they need to fire three employees. The Board would ask for a plan to reduce the payroll costs. If the plan fails, then the Board can act to discipline or terminate the GMT. Now that may sound cold and heartless, but it is not that black and white. The Board and the GMT can have “strategic conversations” about operational issues. We can brainstorm ideas, help with researching solutions, offer suggestions, etc., but the Board cannot dictate a solution. Currently, the relationship between the Board and the Management Team is very strong. We have a very good working relationship and have had many strategic conversations. I have had the opportunity to talk with managers from other Co-ops that do not follow Policy Governance and they talk about their frustration with Boards or individual board members that get involved in operational activities and how frustrated they get. It breeds a level of mistrust and meddling with their job responsibilities. I personally believe that the system we are using has been very successful and will serve us well as we move forward. d
14 | Chequamegon Food Co-op
FALL 2018
A Local Thanksgiving! The bounty of local foods available make Thanksgiving one of the best (and easiest) times of year to eat local. The good news is that you can easily make traditional Thanksgiving dishes using local ingredients. Green Bean Casserole Traditionally made with canned green beans, canned mushroom soup, and canned fried onions, this perennially favorite can totally be made from scratch using local ingredients. While local green beans are scarce at this time, local onions are plentiful. Add oyster mushrooms from Superior Mushrooms in Ashland, Wisconsin too. We love Alton Brown’s recipe for the Best Ever Green Bean Casserole (www.foodnetwork.com/recipes/ alton-brown/best-ever-green-beancasserole-recipe-1950575). Pumpkin Pie Sure, canned pumpkin pie filling is easy to use., but the flavor of local pumpkin mixed with fresh spices can’t be beat. There’s very little hands-on time when it comes to prepping and cooking the pumpkin. This recipe from Genius Kitchen user Cheri B sounds scrumptious (www. geniuskitchen.com/recipe/scratchpumpkin-pie-264009). Gravy Packaged gravy can’t beat for ease, but give a little time to stirring up a pot of homemade gravy for some serious flavor. Grab some local mushrooms from Superior Mushroom (again!), plus some local leeks and whip up this vegetarian Mushroom Leek Gravy from The Dainty Pig (thedaintypig.com/ blog/2012/03/23/mushroom-leekgravy). Here’s a list of local fruits and veggies you should be able to find to assemble totally local Thanksgiving sides: • Apples • Mushrooms • Beets • Onions • Broccoli • Parsnips • Brussels • Pie Pumpkins Sprouts • Potatoes • Cabbage • Rutabagas • Carrots • Spinach • Celeriac • Squash • Garlic • Tomatoes • Leeks • Turnips Plus there are regional turkeys and cranberries!
FALL 2018
Che qua meg on Foo d Co -op
Preorder Turkey! ORDERING STARTS
October 15 Range of sizes Limited availability Order in-store at the registers!
Cannon Falls, Minnesota
Wilson Physical Therapy,s.c. WE CAN HELP! Our therapists can help you with: • Post-surgical • Sprains and Strains • Sports Injuries • Motor Vehicle Accidents • Pediatrics • Women's Health ASHLAND’S ONLY LOCALLY OWNED PHYSICAL THERAPY CLINIC
COME EXPERIENCE THE DIFFERENCE
Soo Line Depot · 400 3rd Ave Suite 100 · Ashland, WI 715-682-8000 · Find us on Facebook 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
OWNER account MUST BE CURRENT. ONE COUPON PER OWNER HOUSEHOLD. Valid through November 30, 2018. Excludes non-discountable items. No Additional DISCOUNTS APPLY.
Turkey Pre-order ORDERING STARTS
October 15 Range of sizes • Limited availability Order in-store at the registers!
chequamegonfoodcoop.com