Chequamegon Food Co-op
Eat the Rainbow
Colorful Spring Eating Red Hoof Farm Sustainably Minded
2017 Year in Review Our Year By the Numbers
And So Much More…
Spring 2018
The Grapevine A quarterly publication of Chequamegon Food Co-op Next deadline: MAY 1, 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 WINTER: 7:30 a.m.-8 p.m. SUMMER: 7:30 a.m.-9 p.m. SPECIAL HOURS Easter Sunday - April 1 - CLOSED Memorial Day - May 28 - Close @ 6 p.m. MOVING? Email us at outreach@cheqfood.coop with your new address.
SPRING 2018
Store Update We say goodbye to: Nathan Parent, cashier Charlotte Leitzman, deli assistant We say hello to: Claire Glafke, cashier Frank Dolence, deli assistant Rob Hartman, deli assistant We note the following anniversaries: Sascha Yates, 7 years Barb Bayuk, 4 years Michelle Atwater, 4 years Vicki Richeson, 3 years Meagan Van Beest, 6 years Siri Kasperson, 6 years Emily Melco, 11 years Kaylie Lukas, 4 years Carol Shaddy, 7 years
From the Managers Kiersten Galazen, Vicki Richeson, & Meagan Van Beest General Management Team Like many of you, the winter doldrums have us dreaming of spring. We are ready for the new growth and renewal that comes with it. Before we spring ahead (hehe), we’d like to say without a doubt that 2017 was another wonderful year for our cooperative. How great? Check out the good our cooperative business did last year in our community impact statement on the next page. Your support really makes a difference! Now, down to the nuts and bolts of our finances. While depreciation continues to eat into our profits, we are holding the line on expenses as sales continue to grow. With a little more tweaking (of product selection, prices, and more) in the coming year, we expect to continue our upward trend. See our preliminary balance sheet and income statement on page 13. In the spirit of spring, we are refreshing many things around the store, including our discount program. Currently, most of our discounts (nearly $64,000 worth in 2017) are given through Senior Monday and We Love Our Owners quarterly coupons. This setup limits both the number of shoppers who can enjoy discounts and the days or months those discounts can be used. Our new Owner Rewards program spreads the love even further (and more frequently)! You can get all the details about the rewards program at the Annual Meeting on Thursday, April 26. We hope you will join us for a tasty Deli meal and lively discussion about the improvements we are making at the Co-op. Get all of the details about the meeting on page 15 and make sure you pick up your tickets in the store from April 1-15. We are doing a lot of good in our community and that “we” includes you! Your feedback has planted the seeds for continued growth and we’ve incorporated your ideas into our strategic plan. You can see the objectives of that plan on page 5 and we will release the details at the Annual Meeting. Together we are making good things grow! d
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SPRING 2018
CommuNity
oVer
150 loCAl
VeNdors
doNAtioNs
CheeKy
$4,600
to local organizations
moNKey
1,900
pounds of food
2,003
for products & services used by the co-op
free apples, bananas, & carrots given to kids
2017
Community
impACt enhancing our community’s quality of life
Chip for
seNior & owNer
ChANGe $13,991 for micro-loans given by customers
$145,000 to local food producers loaned since 2008 SPRING 2018
BAG & CoNtAiNer
disCouNts $63,864 in discounts given
Credits $2,391 in credits given
Chequamegon Food Co-op | 3
Love
Things You'll
Primal Kitchen
Avocado Oil Mayo
Twig Organic Jewlery
Earrings
Super affordable and incredibly cute, these earrings are handcrafted from furniture grade veneers with silver foil accents. The wood is harvested from sustainable tree farms.
Field Roast
Miniature Corn Dogs Gone vegan, but still salivate over classic corn dogs? These vegan battered pups will satisfy your craving! Made with Field Roast Frankfurters and dipped in traditional cornbread batter, they're great for dunking in yellow mustard.
The Good Crisp Co.
Potato Crisps
Get your snack on with these non-GMO and gluten free potato crisps in a can! Available in classic original, sour cream & onion, and BBQ flavors that feature clean ingredients. For those times when nostalgia wants to take you back to cracking open a can and eating a stack of crunching crisps.
4 | Chequamegon Food Co-op
If you're hankering for a sandwich spread to fit into your paleo, real food, or Whole 30 diet, this mayo is for you. Besides slathering it on your BLT, you can also use it as a base for salad dressing. Free of soy and canola oil, it also containers no fillers.
Sèvre & Belle
Goat Crottin
This raw goat milk cheese has a wavy crust. The name comes from the clay that was used to make the cheese molds to drain the curds. Crottin is the perfect choice for savory cheese tarts. Available in packs of two. Give one to a friend and keep one for you!
ACURE ORGANICS
Shampoo & Conditioner Looking for hair care that are both free of harsh chemicals and cruelty free? Acure Organics products are created without animal testing and exclude questionable ingredients like parabens, sulfates, phthalates, synthetic fragrances, and artificial colors. We currently carry Coconut & Marula, Lemongrass & Argan, Argan Oil & Pumpkin, and Peppermint & Echinacea.
SPRING 2018
c i g e t Stra
PLAN
Here's a sneak peek at our Strategic Plan. Get the details at the Annual Meeting!
LOCAL
Chequamegon Food Co-op's five-year strategic plan aims to Improve the local economy. improve our overall impact in Strategy: Improve local food infrastructure. Measure: Increase the number of projects targeting local food infrastructure. the areas of local, community, Strategy: Increase local product purchasing. health & wellness, great food, Measure: Increase the number of local products sold at the Co-op. and a healthy planet. We will adhere to our mission and the the quality of life in our community. Cooperative Principles while Enhance Strategy: Improve access to healthy food. pursuing these objectives. Measure: Increase sales to EBT customers.
COMMUNITY
Strategy: Increase community partnerships. Measure: Increase the number of community partners.
HEALTH & WELLNESS Support the health & nutrition of people in our community. Strategy: Increase overall outreach programming (classes and events). Measure: Increase attendance at outreach events. Strategy: Increase awareness of product offerings and their benefits. Measure: Increase the number of demo days.
GREAT FOOD Improve our offerings of great products.
Strategy: Increase organic and local product selection. Measure: Increase sales of organic and local products. Strategy: Expand Deli food selection. Measure: Increase Deli sales.
HEALTHY PLANET Support a healthy planet.
Strategy: Improve energy efficiency. Measure: Decrease energy bills. Strategy: Support environmental initiatives to offset carbon footprint. Measure: Increase investment in environmental projects. Strategy: Decrease environmental impact of products. Measure: Decrease amount of waste. Measure: Increase the number of bag credits given. Measure: Increase sales of bulk products.
SPRING 2018
Chequamegon Food Co-op | 5
w o b n i a R e h t t a E Colorful Spring Eating
Meagan Van Beest marketing & member services manager
If your salads suffer from a persistent case of the BLAHs (Boring, Lame, And Ho Hum) it's time for a little ROYGBIV!
A varied diet is key to good nutrition, but it can be easy to keep eating the same limited (but still healthy) choices over and over. Heaven knows my own salads generally consist of bulk spinach, carrots, Bay Produce grape tomatoes, and a bit of avocado. If you find yourself in a salad rut, get back to more colorful eating with these suggestions.
Red
Foods with a red hue contain lycopene, an antioxidant. They are also good sources of vitamins A and C. The nutrients in red foods help support prostate, urinary tract, and genetic health. Pick a red food to fight against cancer and heart disease. • Strawberries • Watermelon • Raspberries • Radishes • Red Peppers • Cherries • Cranberries • Tomatoes • Beets • Red Onions
Orange
The beta carotene in orange foods support eye health. Orange fruits and veggies support a healthy immune system and strong growth and development. • Carrots • Oranges • Orange Peppers • Mangoes • Tangerines • Sweet Potatoes • Cantaloupe • Acorn or Butternut Squash
Yellow
Yellow foods aid digestion and help keep your skin, heart, and eyes in good shape. The nutrients in yellow foods also support the immune system. • Bananas • Lemons • Pineapple • Peaches • Spaghetti Squash
Green
Green vegetables help with arterial function, lung health, liver function, and cell health. They also support healing and gum health. • Asparagus • Pears • Cucumber • Cabbage • Romaine Lettuce • Garlic Scapes • Chives • Green Apples • Kale • Honeydew Melon • Spinach
BLUE/Purple
The antioxidants in purple produce assist the heart, brain, bones, and arteries. Purple foods help with cognitive health, fight cancer, and support aging. • Eggplant • Purple Cabbage • Plums • Blackberries • Blueberries • Purple grapes d
Thai Salad with Peanut Dressing A creamy peanut dressing is tossed with crunchy vegetables for a healthy, colorful salad.
Ingredients Salad 1 cup shredded green cabbage 1 cup shredded purple cabbage 1 large red bell pepper, thinly sliced 1 large yellow bell pepper, thinly sliced 1 large carrot, grated 1 cup bean sprouts 1/2 cup roughly-chopped cilantro 2 green onions, chopped 1/4 cup chopped peanuts 1/4 cup sesame sticks
CHEQUAMEGON
Hello Spring!
OPEN HOUSE
Monday, March 12 • 4-7 p. m. Chequamegon Food Co-op
Homegrown
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
Dressing 3 tablespoons creamy peanut butter 1 1/2 tablespoons rice vinegar 1 tablespoon vegetable oil 1 tablespoon low sodium soy sauce 1/2 tablespoon sesame oil 1/2 tablespoon agave (or honey) Juice of 1 lime 1 clove garlic, minced Pinch of salt Dash of red pepper flakes Water to thin to desired consistency
Directions Combine all the salad ingredients in a large bowl except the peanuts and sesame sticks. Whisk together all the ingredients for the dressing in a small bowl adding. For a thinner dressing, add as much water as you like until you get the desired consistency. Pour 3/4 of the dressing onto the salad and toss until all the ingredients are well coated. Add the peanuts and sesame sticks and give the salad one final toss. Serve with the extra dressing on the side. Recipe courtesy of Chequamegon Food Co-op. The Grapevine, Spring 2018
SPRING 2018
Chequamegon Food Co-op | 7
SPRING 2018 Register at Customer Service or call (715) 682-8251!
March Everyday Mindfulness – Intro to Meditation Tuesday, March 6 – 6-7 p.m. Instructor: Lindsay Larson, certified yoga instructor Cost: $15/$10 owner Registration required. Cost is per person. Space is limited. REGISTER BY: Sunday, March 4 Corned Beef from Scratch Saturday, March 10 – 10 a.m.-12 p.m. Instructor: Chef Jonathan Berthel, Penokee Mountain Foods Cost: $20/$15 owner Registration required. Cost is per person. Space is limited. REGISTER BY: Thursday, March 8 Chequamegon Homegrown Spring Open House Monday, March 12 – 4-7 p.m. FREE! 10% off local, tasting, specials, more!
It’s Greek to Me Thursday, March 15 – 5:30-7:30 p.m. Instructor: Chef Lars Dukowitz, Cooking with Lars Cost: $20/$15 owner Registration required. Cost is per person. Space is limited. REGISTER BY: Tuesday, March 13
Breadmaking Basics Thursday, March 29 – 5:30-7:30 p.m. Instructor: Chef Jonathan Berthel, Penokee Mountain Foods Cost: $15/$10 owner Registration required. Cost is per person. Space is limited. REGISTER BY: Tuesday, March 27
Kids in the Kitchen: Fun (& Healthy) Family Cooking Tuesday, March 27 – 5:30-7:30 p.m. Instructor: Meredith Johnson, registered dietician with MMC FREE! But reserve your space. Registration required. Space is limited. REGISTER BY: Sunday, March 25
April
Living with Food Allergies Support Group Wednesday, March 28 – 6-7 p.m. Instructor: Meredith Johnson, registered dietician with MMC FREE! No registration is required.
Wellness Wednesday Wednesday, March 14 – All Day FREE!
NORTHERN LIGHT
ACUPU NCTUR E Kristy Jensch CAc (WI), LAc (MN)
PERFECT TOUCH M A S S A G E
amy billman, LMT VAUGHN LIBRARY BUILDING ASHLAND
715-373-5836 8 | Chequamegon Food Co-op
Rm 306 · Vaughn Library Ashland WI (715) 373-5491 · (715) 209-1485
Get the Junk Out Thursday, April 5 – 6-7 p.m. Instructor: Meredith Johnson, registered dietician with MMC FREE! But reserve your space. Registration required. Space is limited. REGISTER BY: Tuesday, April 3 Wellness Wednesday Wednesday, April 11 – All Day FREE! Totally Thai Saturday, April 14 – 10 a.m.-12 p.m. Instructor: Chef Jonathan Berthel, Penokee Mountain Foods Cost: $20/$15 owner Registration required. Cost is per person. Space is limited. REGISTER BY: Thursday, April 12
REGISTER FOR CLASSES Call (715) 682-8251 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. While walk-ins are accepted, you run the risk of not having a spot without registering. Questions? Please email Meagan Van Beest, Marketing & Member Services Manager at meaganv@ cheqfood.coop.
SPRING 2018
Co-op Calendar Roll Your Own Sushi Thursday, April 19 – 5:30-7:30 p.m. Instructor: Chef Lars Dukowitz, Cooking with Lars Cost: $20/$15 owner Registration required. Cost is per person. Space is limited. REGISTER BY: Tuesday, April 17 Homemade Soft Pretzels Saturday, April 21 – 10 a.m.-12 p.m Instructor: Amy Trimbo, Community Member Cost: $20/$15 owner Registration required. Cost is per person. Space is limited. REGISTER BY: Thursday, April 19 Annual Meeting Thursday, April 26 – 5-8 p.m. At Northland College, 1411 Ellis Avenue, Ashland, WI FREE! But reservations appreciated. Our annual owner celebration! We'll talk about the past year and look ahead too. Let us know you’re coming by registering for a meal ticket. See details on page 15.
GrowING Oyster Mushrooms Saturday, April 28 – 10 a.m.-12 p.m Instructor: Frank Dolence, Superior Mushrooms Cost: $30/$25 owner (Class cost includes materials fee.) Registration required. Cost is per person. Space is limited. REGISTER BY: Thursday, April 26
Wellness Wednesday Wednesday, May 9 – All Day FREE! Marinade Madness Saturday, May 12 – 10 a.m.-12 p.m.
Instructor: Chef Jonathan Berthel, Penokee Mountain Foods
Cost: $20/$15 owner
Registration required. Cost is per person. Space is limited. REGISTER BY: Thursday, May 10
May Dumplings & Spring Rolls Thursday, May 3 – 5:30-7:30 p.m. Instructor: Chef Lars Dukowitz, Cooking with Lars Cost: $20/$15 owner Registration required. Space is limited. REGISTER BY: Tuesday, May 1
Registration required. Cost is per person. Space is limited. REGISTER BY: Thursday, May 24
Everyday Yoga Tuesday, May 8 – 6-7 p.m.
Instructor: Lindsay Larson, certified yoga instructor
Cost: $15/$10 owner
Wild Foods Cookery: Wild Spring Salads Saturday, May 26 – 10 a.m.-12 p.m. Instructor: Gil Schwartz, Seasonally Sourced Foods Cost: $20/$15 owner
Registration required. Cost is per person. Space is limited. REGISTER BY: Sunday, May 6
Living with Food Allergies Support Group Wednesday, May 30 – 6-7 p.m.
Instructor: Meredith Johnson, registered dietician with MMC
FREE!
KATHRYN ROMAN lmt
For complete class descriptions, please visit chequamegonfoodcoop.com or find us on Facebook!
Ellis School #205 Ashland, WI 715·292·2578 natureshoney.massagetherapy.com
SPRING 2018
Wild hollow farm flowers Fresh-Cut Flowers and Floral Design for Weddings, Events, and Everyday. Contact us to learn more about using our locally grown flowers for your event! Melissa Fischbach · 715-278-3978 · wildhollowfarm@gmail.com www.wildhollowfarm.com · wildhollowfarm
Chequamegon Food Co-op | 9
Red Hoof Farm
Meagan Van Beest marketing & member services manager
Red Hoof Farm Owner Dale Peacock LOCATION Port Wing, Wisconsin Products organic milk & beef WEBSITE redhooffarm.com FACEBOOK RedHoofFarm
SUSTAINABLY MINDED
J
ust south of Port Wing, Wisconsin, you’ll find the idyllic pastures of Red Hoof Farm. There cattle graze while gazing at the distant clear waters of Lake Superior. Owner Dale Peacock began farming nearly 20 years ago. He first farmed in Thorp, Wisconsin before moving to a new spread up north. His farms and cattle have been certified organic since 1999. Red Hoof Farm has 140 acres and Dale leases another 200 acres nearby for additional pasture land. Dale works full-time alone on the land for most of the year. His two
10 | Chequamegon Food Co-op
eldest daughters join him occasionally during winter and summer breaks from college. They often come home for special occasions and get put to work as needed when they do. Dale’s youngest daughter spends weekends at the farm and helps when she can. She often moves the cows and takes care of the calves, giving them milk and clean bedding. The farm name was a family decision. Red Hoof comes from two aspects of the farm: the color of the cattle and the color of the soil. The farm specializes in the Normande breed. Normandes often have red
SPRING 2018
and white coloring (though they come in black and white too). Their hooves can have a reddish tinge to them. The soil at Red Hoof is also the characteristically heavy red clay of the Chequamegon Bay area. When muddy, it tends to cling to hooves and stain them a reddish hue too. Sustainability is very important to Dale. He became a certified grazing planner and uses his knowledge to insure his pastures stay lush. The pastures are a special mixture of grass and legumes (both clover and trefoil). Besides using the fields for grazing land, Dale also uses them to bale his own hay. The farm sells milk to Organic Valley, a national cooperative based in La Farge, Wisconsin. You’ll find Organic Valley products locally at Chequamegon Food Co-op and other retailers, so Red Hoof’s milk may very well make it to local shelves in that way. For years, Dale sold his beef through auction sites and to the meat co-op offered through Organic Valley (Organic Prairie). After a while it became apparent that there was an opportunity to increase sales by marketing the meat directly, so Dale developed the Red Hoof Farm brand. Red Hoof Farm meat, including ground beef and steaks, is sold at several grocery stores around the area. The beef business has been growing every year, with consistent positive feedback from customers. Dale hopes to expand his sales to other places and eventually get into processing. “Our area is economically depressed (Port Wing area), but we do have a lot of agricultural areas,” he says. “We would like to combine local farm raised beef with local processing (to hopefully create some jobs).” Besides offering more of their existing products, Dale would love to add dry aged beef, hot dogs, kosher beef, and smoked meat to Red Hoof Farm’s offerings. Overall, the future of Red Hoof Farm goes hand in hand with the care and stewardship that Dale has for the land – sustainable for years to come. d
SPRING 2018
Chequamegon Food Co-op | 11
Words of
Wellness
Julie Sorensen wellness manager
E
very week I find another supplemental insurance offer in my mail box. It is almost as crazy as the amount of junk mail offers for cable I get. (I just watch television on my laptop, but they are always hopeful.) I turn 65 this year and most of my friends are in their mid-sixties and trying to figure out Medicare and supplemental insurance plans. And the big question that goes along with all of this is, “When are you going to retire?” You can have the idea of how long you want to work and then a road block comes out of nowhere – your health or that of a loved one changes your plan. I read an article in a recent issue of Mindful magazine about finding happiness in aging. Author Sue Moon wrote a book in her sixties called, “This is Getting Old: Zen Thoughts on Aging with Humor and Dignity.” I wanted to share some of her advice with you.
Save the Date! Wellness Wednesday
2nd Wednesday of each month Owners receive 10% off health & body care products! MARCH 14 APRIL 11 MAY 9
Stay curious about what is happening. I like working at the Coop because it is a happening place and all the young people that work here keep me tuned to the latest music. If I ever need to find out the meaning of one of those “new” words, they always have the answer. Make new friends of people of all ages, since the older we get the more friends we lose. Getting old is about letting go of regrets and unachieved ambitions, of self-centeredness. I know older adults who have changed their careers at a very old age and that is awesome, but to dwell on regrets of past career choices? You just need to let it go and focus on something else that’s interesting in the present. And no matter what you have to lose – your hearing, vision, memory or mobility – you never lose the ability to love. The letting go includes letting go of always wanting to be happy. You can’t always be happy and that’s ok because that is life; so just live your life. The more you let go of being happy the happier you may become, and it really won’t matter how old you are. Being an older active adult sometimes requires a little help. Here is what you will find in the Wellness aisles to do just that: Nutrition - Rainbow Light’s Active Adult Multi Vitamin is popular and comes in two sizes. If you want a gender specific vitamin try Super Nutrition’s 50+ Men or 50+ Women
12 | Chequamegon Food Co-op
Multiples. Customers say they can feel the difference. Mobility - Keeping those joints lubricated with flax or fish oil is also high on a senior’s wish list. Attitude - Natural Vitality’s Calm is my favorite way to get more magnesium into my diet. Inflammation - The most common request from seniors is something for inflammation and most customers want a natural product rather than something with a twopage warning of side effects. If you are looking for an inflammation pain reliever, I highly recommend Terry Naturally. It is a Wisconsin company located in Green Bay that does clinical studies on their products. Pain - If you are experiencing a lot of pain, Curamin Extra Strength is the product for you. It is a combination of curcumin from turmeric and boswelia. It comes with a money back guarantee and the reviews are great. Arthocin is recommended for arthritis and is a great combo of boswelia, curcumin, and devil’s claw. If you want topical pain relief, I love the new Arnica roll-on from Similsan or one of the CBD oil balms. No matter what changes you are going through, we are all happy to help you find your way around the Wellness department. d
SPRING 2018
2018 Board Candidates It's time once again to elect your representatives for our cooperative's Board of Directors! Candidates were each given the same set of questions and their answers are below. There are two positions open. In-store voting goes from April 1 through April 15, 2018. In-person voting will be held at the Annual Meeting on Thursday, April 26, 2018 (see page 15 for details.)
Stefanie Jaeger
Mark Abeles-Allison Our family joined the Co-op shortly after arriving in the area in 2002. I have a strong interest in local agriculture, healthy foods, and the quality of life in our community. I am currently employed by Bayfield County and serve as the County Administrator. My educational background is in political science and agricultural economics. My vision for the Co-op is for it to be a vibrant fixture in our community providing an abundance of locally produced, health foods, benefitting consumers and producers alike. I hope to share ideas and input with the Board and General Management Team. I currently sit on the Board, after filling a vacant position beginning in 2017. Over the past year, I have attended meetings, the annual retreat, and the Co-op 101 training. I am interested in continuing to sit on the Board and help the Co-op be successful.
Aimee Kaufmann
I grew up with my mom buying bulk from this co-op. I've been a member since 2009. I also managed the Lake Superior CSA through Bayfield Foods Cooperative for over three years. I have a degree in marketing, a bachelors in management, and have been working in local food since 2011. I've worked for a board of directors for over 3 years and feel I have some insight into how they operate. I'd love to see more local food and less sugar in the Co-op! I am passionate about the cooperative because I'm passionate about nutrition, local food, my farmer friends, and healthy lifestyles. I want to get more involved in food policy and get more involved in my community. I'd just like to say I'm really passionate about healthy lifestyles and passionate about the Chequamegon Bay and all it has to offer. I'd be honored to serve on the Board and contribute to my community in healthy ways.
I spent 7+ years working for Whole Foods Market in Oregon and the rest of my career on the wholesale side of the business, working directly with co-ops in the Twin Cities. I have spent my entire career in the natural/organic/retail/wholesale world, from running a store with Whole Foods Market in Oregon to running sales for a startup meat company. My skill set is strongest in grocery. I was also the Bayfield Farmers Market manager. Some day, I'd like the Co-op to open a second location. I'm passionate about the producers, farmers, and employees that offer healthy food options to the community and have a long history in the food world. I would like to be part of something that is a positive impact on the community. I believe my knowledge involving every aspect of the food chain from seeder to feeder to eater would be a great addition to the Board of Directors.
2017 Financial Report Please note that these are preliminary figures reflecting the 2017 financial activity of Chequamegon Food Co-op. They are unaudited and have not been reviewed by our accountant. These numbers may change after taxes. Balance Sheet
12/31/2017
12/31/2016
Total Current Assets
$624,287.81
$504,179.82
Property & Equipment Total Other Assets
$2,026,913.61 $295,650.80
$2,214,988.53 $289,749.88
Total Assets $2,946,852.22 $3,008,918.23 Total Current Liabilities $332,676.78 $324,341.80 Total Long-Term Liabilities $1,905,155.64 $1,999,486.15 Total Liabilities $2,237,832.42 $2,323,827.95 Total Stock $541,586.50 $514,701.50 Retained Earnings & Equity $170,388.78 $179,734.33 Current Year Earnings ($2,955.48) ($9,345.55) Total Equity Total Liability & Equity
SPRING 2018
$709,019.80 $685,090.28 $2,946,852.22 $3,008,918.23
Income Statement FY2017 FY2016 Sales $4,352,333.15 $4,177,179.52 Cost Of Sales ($2,680,100.05) ($2,538,020.85) Transportation In ($2,546.26) ($2,514.18) Gross Profit $1,669,686.84 $1,636,644.49 Personnel Expenses Wages & Salaries $794,547.59 $783,866.01 Benefits and Taxes $242,325.32 $251,191.75 Total Personnel Expenses $1,036,872.91 $1,035,057.76 General & Administrative Expenses $488,578.52 $478,071.20 Depreciation Expense $191,640.00 $191,470.30 TotalNon-PersonnelExpenses $680,218.52 $669,541.50 Total Expenses $1,717,091.43 $1,704,599.26 Operating Profit (Loss) ($47,404.59) ($67,954.77) Other Income/Expense $44,449.11 $58,609.22 Net Profit/(Loss) ($2,955.48) ($9,345.55)
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 Justus Grunow Mike Hines 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, March 20, 2018 Tuesday, April 17, 2018 Tuesday, May 15, 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 I am pleased to report that our Co-op has had another good year. Every year since we built the new store has been better than the previous year. Sales continue to grow while operating expenses continue to go down. We are financially sound and on track with debt reduction. The Board is very optimistic for the future of the Co-op. For the past several years Co-op management and the Board have focused on the transition from the old store to the new store, working mostly on shortterm goals that directly impacted the financial stability of the operation during this transition. With our current, stable position, the time seemed right to look at more long-term objectives and create a plan for our future. Since the Board uses Policy Governance to evaluate the performance of the cooperative, we do not get directly involved in the daily operation of the Coop. Consequently, the tactics (or methods we will use to reach our goals) in the Strategic Plan (on page 5) are the responsibility of the GMT. The research and data collected (on which the plan is based) took a lot of hard work and the GMT should be congratulated! The objectives and tactics are well written and measurable, which is very important in evaluating their effectiveness. It is also important to note that even though the Board does not get involved in the daily operation of the store, this Strategic Plan is useful to the Board. As stated in our By-Laws: “The Board shall have full power to govern the Cooperative, including, but not limited to, hiring management and evaluating its performance, establishing compensation, if any, for the Board, and assuring that the mission of the Cooperative is carried out.” The objectives are written in a way that directly connect them to Policy A – Global Ends in our Policy Governance policies. This policy states that: The Chequamegon Food Cooperative exists so our community has an enhanced quality of life. This is accomplished by: 1. Our community has access to healthy, organic and locally-produced goods. 2. Our community has a thriving local economy. 3. Our community is knowledgeable about choices that impact the economy, personal wellness, and the environment. This policy paints a broad “big picture” for us and it can be difficult to accurately assess its effectiveness. By having the objectives of the Strategic Plan reflective of this policy, the Board can more effectively evaluate whether or not the Co-op’s mission is being carried out. We hope you join us for the Annual Meeting on Thursday, April 26 to hear more about our future! d
For real estate needs, big or small, we’re here to help, just give us a call
14 | Chequamegon Food Co-op
(715) 373-2583
109 W Bayfield St Washburn, WI
www.bluewaterrealty.org
Serving Ashland County, Bayfield County, and surrounding areas Ava
Jon
Brenda
Kimberly
Tony
Barb
SPRING 2018
Annual Meeting Eat. TALK. Vote.
Get ready to eat, talk, and vote! Learn more about what has happened in the past year and join us for our Annual Meeting on Thursday, April 26, 2018 starting at 5:00 p.m. at the Northland College Dining Hall, in the Ponzio Center. We will review the 2017 financial information, discuss our goals for 2018, share more about our Strategic Plan, reveal our new Owner Rewards discount program, vote on the by-law change noted below, and elect new Board members. (Check out the candidate profiles on page 13.) As with past years, we will give out free meal tickets. The tickets help us order enough food for everyone. Pick up your tickets at the registers from April 1-15. The Deli will once again cater, so expect an amazing spread that includes options for folks with specialty diets. Free child care will be available. Tentative Schedule 5:00 p.m. Register/Dinner 5:45 p.m. Introduction 6:00 p.m. Approval of Minutes 6:15 p.m. Introduction of Board Candidates 6:30 p.m. Voting 6:45 p.m. Board Updates 7:00 p.m. Year in Review 7:15 p.m. Election Results
CHEQUAMEGON
Hello Spring!
OPEN HOUSE
Monday, March 12 • 4-7 p. m. Chequamegon Food Co-op
Homegrown
Shake the hand that feeds you.
QUALITY, ORGANIC
vegetables & fruits. Summer, fall, and winter CSA shares. New flex-plans for busy schedules.
Sign up now!
hermitcreekfarm.com
HIGHBRIDGE, WI
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
PROPOSED BY-LAW CHANGE No employee of the Cooperative, or an employee’s spouse or domestic partner, may serve on the Board.
GET YOUR TICKETS! Coming to the Annual Meeting? Please pick up your complimentary meal ticket at the registers from April 1-15. SPRING 2018
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
Weď ™Our Owners Coupon
Save 10% on any one visit
Must present coupon for discount and have a current owner account. Valid through May 31, 2018. Excludes non-discountable items. No Additional DISCOUNTS APPLY.
co-op made
mad in ho e use
Grab & Go!
co-op
D E ma LI de
Dips, Spreads & More All made right here with fresh, local, and organic ingredients!
chequamegonfoodcoop.com