SPRING 2019
Chequamegon Food Co-op
The Green Issue
Green Ideas & Projects Luci Daum Designs Sewn In Love
Things You'll Love Spring Treats
And So Much More…
grapevine A quarterly publication of Chequamegon Food Co-op Next deadline: May 1, 2019 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 Easter Sunday CLOSED Memorial Day 7:30 a.m.-6 p.m. MOVING? Email us at outreach@cheqfood.coop with your new address.
Spring 2019
Store Update We say goodbye to: Eleesa Kline, cashier/stocker We say hello to: Axel Peterman, cashier We note the following anniversaries: Maya Wenner, 12 years Emily Melco, 12 years Carol Shaddy, 8 years Sascha Yates, 8 years Siri Kasperson, 7 years Meagan Van Beest, 7 years Michelle Atwater, 5 years Barb Bayuk, 5 years Kaylie Lukas, 5 years Vicki Richeson, 4 years Jane Anderson, 2 years Rikki White, 2 years Skyler Vianno, 1 year
From the Managers Meagan Van Beest, Vicki Richeson, & Kiersten Galazen General Management Team The warmth and new growth of spring are on the way, but before we dive into what’s next it’s time to reflect on the past year. And what a fantastic year 2018 was for our Co-op! We saw the introduction of Owner Rewards, an increase in outreach events, and the launch of initiatives from our Strategic Plan, among many other projects. Over the past several months our focus has been on the Co-op’s environmental impact. We’ve been investigating options for reusable dinnerware in the Deli, methods for decreasing our energy usage, ways of reducing plastic packaging while increasing recycling, and decreasing the overall size of our energy footprint. Check out more of the details on some of these initiatives on page 4. Financially, 2018 was a good year for the Co-op. Our unaudited year-to-date sales ended up at $4,474,756.66. Our year-to-date sales growth was 2.60% and we over-achieved our sales budget by .40%. We achieved a year-to-date profit of approximately $49,000. These profit numbers are not final until they are audited in March. Our first round of owner loans was due on December 31. These loans were borrowed to help pay for construction of the Main Street store in 2013. We repaid $101,000 back to our owners! We are excited to celebrate our collective success at the Annual Meeting on Thursday, April 25. Get all the details on page 15 and make sure you pick up your tickets at the store from April 1-15. We hope you will join us for a delicious Deli meal and a discussion about the changes we are making at the Co-op. If you can’t make it to the Annual Meeting, we hope you are able to join us for one of the upcoming Community Meals. Held on the last Wednesday of each month, these meals are meant to offer a fun and affordable evening out for everyone in our community. Finally, we want to thank you! Our co-op is thriving, and we can only continue to do so with your support. Your investment in this business will insure our community has access to healthy, environmentally sound food for years to come! d
2 | Chequamegon Food Co-op
SPRING 2019
Things You'll
SPRING EDITION 88 Acres Pumpkin Seed Butter
La Clare Goat Cheese
Got nut allergies, but still want a good spread for a sammich? This roasted pumpkin seed butter is the answer. Besides being handcrafted in small batches, pumpkin seed butter is Keto, Paleo, and low-FODMAP.
Daiya Cheeze Sauce
Caulipower Baking Mix This Paleo-friendly baking mix can be used to replace wheat flour cup-for-cup in any recipe. Plus, it's a third lower in fat and lower in calories than other Paleo mixes. Get your bake on!
U Konserv Containers If you're looking to go zero waste, these containers can help. The reusable stainless steel containers are a good alternative to plastic ones. Available in a variety of sizes and shapes.
SPRING 2019
Instead of being bummed that Sassy Nanny Lake Effect local goat cheese is no more, we are having fun finding a replacement. La Clare goat cheeses come in plain, garlic & herb, cranberry, and honey.
Vegans rejoice! Now beloved non-dairy company Daiya sells packets of liquid, plant-based sauce, just like the one in their best-selling Cheezy Mac. Use it for your favorite cheezy rice or pasta dishes.
Nutiva MCT Powder If you're looking for a no-carb energy source, add a little MCT powder to your coffee, smoothie, or other beverage. Made from 100% organic virgin coconut oil, this blend delivers high-quality fats with no additives. Available in plain, chocolate, or vanilla.
Chequamegon Food Co-op | 3
Annual Report
2018 by the Numbers
CHEEKY
MONKEY
3,000
OVER
150 local
free apples, bananas, & carrots given to kids
Livable
Wage
89%
of full time staff earn $11.15 or higher
BUSINESSES
for products & services used by the co-op
Community
OUTREACH
74
classes, workshops, & community events
Bag & Container
Credits
$2,783
in credits given
We offer a 5¢ for each bag, jar, bottle, plate, bowl you use.
2018 Financial Report Please note that these are preliminary figures reflecting the 2018 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
12/31/2018
12/31/2017
Total Current Assets Property & Equipment Total Other Assets
$699,998.26 $1,845,040.94 $300,250.26
$618,621.51 $2,023,348.53 $300,962.87
Total Assets $2,845,289.46 $2,942,932.91 Total Current Liabilities $367,754.96 $443,580.88 Total Long-Term Liabilities $1,670,654.29 $1,767,358.35 Total Liabilities $2,038,409.25 $2,210,939.23 Total Stock $566,021.50 $541,586.50 Retained Earnings & Equity $190,407.18 $170,388.78 Current Year Earnings $50,451.53 $20,018.40 Total Equity Total Liability & Equity
$806,880.21 $731,993.68 $2,845,289.46 $2,942,932.91
4 | Chequamegon Food Co-op
Income Statement FY2018 FY2017 Sales $4,474,753.66 $4,362,053.15 Cost Of Sales ($2,738,011.84) ($2,679,760.23) Transportation In ($3,440.41) ($2,546.26) Gross Profit $1,733,301.41 $1,679,746.66 Personnel Expenses Wages & Salaries $818,920.65 $802,364.35 Benefits and Taxes $242,883.31 $240,192.32 Total Personnel Expenses $1,061,803.96 $1,042,556.67 General & Administrative Expenses $469,404.19 $473,813.99 Depreciation Expense $191,640.00 $191,640.00 TotalNon-PersonnelExpenses $661,044.19 $665,453.99 Total Expenses $1,722,848.15 $1,708,010.66 Operating Profit (Loss) $10,453.26 ($28,264.00) Other Income/Expense $39,998.27 $48,282.40 Net Profit/(Loss) $50,451.53 $20,018.40
SPRING 2019
Certified
Organic
LOCAL
sales
15.39
%
of all sales
57.09%
Community
DONATIONS
$2,000 1,600
of all products carried
to local organizations
Owner
pounds of food
Discounts
$49,333
Chip for
in discounts given
CHANGe
$167,790 to local food producers loaned since 2008
LOCAL
PRODUCTS
% 14.13 $13,991 of all products
for micro-loans given by customers in 2018
Looking Ahead Bulk Buying Options – A few customers have brought up concerns about the clam shells used to package some bulk options, such as raisins. We had tried putting them in bulk bins, but sales suffered considerably. In a search for a happy medium, we are investigating the possibility of introducing bulk bins for some products and possibly packaging some in glass jars. Community Meals – Join us for an affordable meal on the last Wednesday of every month from 5-7 p.m. Over the next year, we plan on looking at implementing a way for customers to “pay it forward” by purchasing a meal for another person. Community Mural Project – The big white wall is going to be a whole lot more colorful by the end of summer! Artists Rose Spieler and Mae Stoutenburg met with the Mural Committee (made up of Co-op staff and several community members) to finish up the design. With a final draft in hand, we are now ready to start creating mosaics and work on fundraising for the project. Want to help? Check out the Events page and watch for more details in the coming months.
SPRING 2019
This amount includes Senior Monday discounts given through June 2018.
Want EVEN more info?
Annualg Meetin
Thursday, April 25 • 5-8PM @ Northland College Deli Dishes - We are currently investigating our options for installing a dishwasher and bringing in reusable dishes for the Deli. Due to the original configuration of the space, we’ve run into a few snags. However, we are hopeful that an affordable solution can be found in the near future. Online Shopping – Our online store opened in January. While sales have been slow, we expect this service to catch on. It is extremely convenient if you just need to pick up a few items, if you find it tricky to shop with little kids, or if you have trouble moving around. With more use, we hope to expand our pickup hours and possibly add a delivery option. Plastic Bags – Plastic bags in Produce will be discontinued as of April 22. (That’s right, Earth Day!) We will have a new crop of reusable bags available for purchase, but we also encourage you to use the containers and bags you already own. This will be an experiment, so we will be evaluating sales to see if they experience a slump because of the change.
Chequamegon Food Co-op | 5
Earth Day, Every Day! 10 Easy Ways to Be More Green
Meagan Van Beest marketing & member services manager 1. Use reusable containers Move away from single-use bags and containers by bringing your own. Don’t have any yet? You’ll find a large selection of bags, jars, and other containers at the Co-op. Plus, for every container or bag you use, you’ll receive a 5¢ credit. Just remember to have your containers weighed at the registers before you fill ‘em. Make sure you also always have your bags by putting them in your car immediately after unpacking your groceries. 2. Buy in bulk Buying in bulk is great for your budget (buy just the amount you need, at the best prices) and for the environment, since there's less packaging. Buying in bulk also allows you to experiment with new foods. Plus, you’ll find nonfood items such as shampoo, dish soap, and cleaners. Remember to put your containers in your reusable bags so you have them to shop. 3. Compost your food waste Composted organic matter makes a nutrient-rich soil amendment and it decreases the waste heading to landfills. You could just toss your bits and bobs in a pile in your yard, but a trash can will better contain the mess. No outdoor space? There are special containers available for indoor composting. Make sure to include browns (dead leaves and twigs), greens (food waste and yard clippings), and water in your compost to keep it actively decomposing. And stir often! 4. Make cleaning products The beauty of making your own cleaning products is that you can control the ingredients. Plus, you skip having to
deal with packaging when you reuse containers for your home cleansers. White vinegar and baking soda will clean just about everything. If you want to make specialty cleaners, check out the recipes on the next page. Make sure to label homemade cleaners and keep away from children. 5. Clean with cloth Paper towels may be convenient, but they use a lot of resources. The Co-op carries a number of cleaning cloths, but used t-shirts also work. When you switch from paper to cloth, make sure that you have enough on hand to handle your daily messes. Miss the convenience of a paper towels roll? Wind up your cloth towels and stick them on your paper towel holder. Separate cloths from other laundry (a 5-gallon bucket works well). Add vinegar to your rinse water and use BioKleen Oxygen Bleach Plus to cut odor and stains. 6. Drink from a reusable bottle Single-use plastic water bottles take up to 1,000 years to decompose. Plus, it takes 1,740 refills of a half-liter reusuable water bottle to equal the cost of the water in one 99¢ single-use plastic water bottle. Consider buying an insulated bottle that works for cold and hot beverages. The Co-op carries reusable bottles from Klean Kanteen, Pura, Life Factory, and Kids Basix. 7. Eat local A study by the C.S. Mott Group for Sustainable Food Systems found that conventionally distributed food produces 5 to 17 times more carbon dioxide than local or regional foods. Consider also that most local, valueadded food comes in reusable or
recyclable packaging. Look for the green local mark on price tags throughout the store to find foods grown or made within 100 miles of Ashland, Wisconsin. 8. Walk or bike Besides skipping the use of fossil fuels, walking and biking are great forms of exercise. Backpacks and trailers or wagons work well for carrying things. As an incentive for bikers, we offer 10% off one item as part of our participation in the national Bicycle Benefits program. 9. Pack a lunch Packing your lunch allows you to use up leftovers (saving both time and energy). Ditch the plastic wrap by snagging a Bee’s Wrap reusable beeswax food wrap. Lunch gear worth considering: Wild Hollow Farm Snack & Lunch Bags , Klean Kanteen Food Canisters, and U Konserv Containers. 10. Recycle more and correctly The U.S. Environmental Protection Agency estimates that recycling and composting kept approximately 186 million metric tons of carbon dioxide out of the atmosphere in 2013. The caveat is that lack of proper sorting has driven up recycling costs. Need a refresher on how to sort recyclables? Contact your waste company or visit the National Waste & Recycling Association website at www.wasterecycling.org. And before you chuck that chip bag in the trash, check to see if it can be recycled using Terracycle. This company works with many major food manufacturers to create specialty recyclable packaging. You can collect the waste at home and then ship it back to Terracycle. Learn more at www.terracycle.com. d
All-Purpose Natural Cleaner
in g SE SprHOU
OPEN
Thursday, March 2 4-7PM Chequamegon Food Co-op
Ingredients 1 tsp borax 1/2 tsp washing soda (make your own by spreading baking soda in a shallow pan and heating in a 400° oven for half an hour) 1 tsp liquid castile soap 2 cups distilled water (or boiled tap water) Essential oils of choice Lavender, lemon, and orange offer fresh scents Spray bottle
Directions Mix borax, washing soda, and liquid castile soap in spray bottle. Add 2 cups of warm distilled (or boiled) water. Add 2-10 drops of essential oils. Attach spray cap and shake well. Use as needed on floors and other hard surfaces such as counter tops and sinks.
Natural Glass Cleaner Ingredients 2 cups of water (Distilled or filtered will not leave a residue) 2 tablespoons vinegar 10 drops essential oil of choice (Optional to help reduce the vinegar smell.) Spray bottle
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Directions Combine all ingredients in the spray bottle. Spray surface liberally and wipe dry with a lint free cloth. Use as needed to clean dirt and residue from windows, mirrors, and other glass surfaces.
Tips Label all homemade natural cleaners. Keep out of reach of children. Store in a cool, dry, dark place. Recipe courtesy of Chequamegon Food Co-op. The Grapevine, Spring 2019
SPRING 2019
Soo Line Depot · 400 3rd Ave Suite 100 · Ashland, WI 715-682-8000 · Find us on Facebook Chequamegon Food Co-op | 7
Spring 2019 Register at Customer Service or call (715) 682-8251!
March Cajun Cuisine Tuesday, March 5 – 5-7 p.m. Instructor: Chef Lars Dukowitz, Cooking with Lars Cost: $20/$15 owner REGISTRATION DEADLINE: Friday, March 1 HANDS-ON - It’s Mardi Gras and what better way to celebrate than with a homemade Cajun meal! Cajun cooking has its roots in the French-speaking Arcadian people who were deported from Canada to Louisiana. The food is rustic and simple, with ingredients roughly chopped. The Art of Pho Tuesday, March 12 – 5-7 p.m. Instructor: Chef Jonathan Berthel, Penokee Mountain Foods Cost: $20/$15 owner REGISTRATION DEADLINE: Friday, March 8 HANDS-ON – At first glance, pho (pronounced “fuh”) is a simple Vietnamese soup consisting of broth, rice noodles, herbs, and meat (usually beef or chicken). But truly good pho is an art form. Learn more about the secrets of making this soup and enjoy a bowl afterward.
April
Kids in the Kitchen: Breakfast Time! Saturday, March 23 – 10-11:30 a.m. Instructor: Kelsey Latimer, WIC Program Director FREE! But reserve your spot! REGISTRATION DEADLINE: Thursday, March 21 HANDS-ON – Cooking together can help increase family bonding and what better meal to make together than breakfast? We’ll try our hands at pancakes, smoothies, and maybe a few other morning favorites. Then, we’ll eat our creations! Recommended for kids ages 4 and up. Parental supervision required.
Kids in the Kitchen: Natural Egg Dyeing Sunday, April 7 – 1-3 p.m. Instructor: Jennifer Lavasseur, Buzz & Suds FREE! But reserve your spot! REGISTRATION DEADLINE: Friday, April 5 HANDS-ON – Skip the fake dyes and learn how to use natural ingredients such as onions, turmeric, blueberries, purple cabbage, beets, and more. Plus, we’ll put designs on the eggs using natural elements including leaves, ferns, and flower petals. Kids can also enjoy juice and snacks. Recommended for kids ages 4 and up. Parental supervision required.
March Community Meal Wednesday, March 27 – 5-7 p.m. Cost: $5 PARTY –It’s our monthly Community Meal! Join us on the last Wednesday of every month to enjoy a made-from-scratch meal from our Deli for only $5. Grab your friends, family, and neighbors and come savor delicious food made with fresh, local, and organic ingredients. Meal includes an entree with one or two sides (depending on menu). Eat in or take out!
Homemade Pierogi Tuesday, April 9 – 5-7 p.m. Instructor: Chef Lars Dukowitz, Cooking with Lars Cost: $20/$15 owner REGISTRATION DEADLINE: Friday, April 5 HANDS-ON – If you’ve never had the pleasure of eating a fresh pierogi, take this class! These classic dumplings originated in Central Europe. A noodle shell is stuffed with a savory filling, which often includes potato, sauerkraut, ground meat, cheese, or fruits. Learn how to make them and then eat what you create.
KATHRYN ROMAN lmt
Mural Mosaic Workshops Wednesday, March 20 – 5:30-7:30 p.m. Sunday, March 24 & March 31 – 1:30-3:30 p.m. Instructors: Rose Spieler and Mae Stoutenburg FREE! No registration required. HANDS-ON – Help us create small mosaic pieces for the Co-op Community Mural Project. Look for details about the project instore and online.
Spring Open House Thursday, March 21 – 4-7 p.m. FREE! In-store at Chequamegon Food Co-op OPEN HOUSE - Spring has sprung and we are welcoming it with an open house. Stop by to visit with local food and wellness businesses, see what’s new in the store, enjoy free samples, and shop the Love Local Sale, where you’ll get 10% off local products storewide.
Ashland, WI 715·292·2578 natureshoney.massagetherapy.com
8 | Chequamegon Food Co-op
Mural Mosaic Workshops April Dates TBA Instructors: Rose Spieler and Mae Stoutenburg FREE! No registration required. HANDS-ON – Help us create small mosaic pieces for the Co-op Community Mural Project. Look for details about the project instore and online.
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 SPRING 2019
Co-op Calendar This is just a start! See additional events at chequamegonfoodcoop.com or on our Facebook page! Gourmet Grilled Cheese Friday, April 12 – 5-6:30 p.m. Instructor: Chef Jonathan Berthel, Penokee Mountain Foods Cost: $20/$15 owner REGISTRATION DEADLINE: Wednesday, April 10 HANDS-ON – It’s National Grilled Cheese Day! Go beyond a slab of cheese on some grilled bread. We’ll be exploring ways to elevate your grilled cheese from good to gourmet. Green Your Home Sunday, April 14 – 1-2:30 p.m. Instructor: Jennifer Lavasseur, Buzz & Suds Cost: $20/$15 owner REGISTRATION DEADLINE: Friday, April 12 MAKE & TAKE – Green up your home with natural cleaning products. You will learn how to make your own natural cleaning products that are healthier for your family and the environment. Making your own will help you save money and create less waste. Everyone will go home with new recipes and some samples of the cleaning products made in class. April Community Meal Wednesday, April 24 – 5-7 p.m. Cost: $5 PARTY –It’s our monthly Community Meal! Join us on the last Wednesday of every month to enjoy a made-from-scratch meal from our Deli for only $5. Grab your friends, family, and neighbors and come savor delicious food made with fresh, local, and organic ingredients. Meal includes an entree with one or two sides (depending on menu). Eat in or take out!
Annual Meeting Thursday, April 25 – 5-8 p.m. Northland College Cafeteria in the Ponzio Center FREE! But let us know you’re coming. MEETING & PARTY – Come vote for new Board members, learn about what has happened this past year and what lies ahead. Free food from the Deli, door prizes, and samples! See details on page 15.
May Mural Mosaic Workshops May Dates TBA Instructors: Rose Spieler and Mae Stoutenburg FREE! No registration required. HANDS-ON – Help us create small mosaic pieces for the Co-op Community Mural Project. Look for details about the project instore and online. Sunroots – Grow Your Own Local Roots Saturday, May 4 – 11 a.m.-12 p.m. Instructor: Roger Hultman, Community Member FREE! But reserve your spot! REGISTRATION DEADLINE: Thursday, May 2 DISCUSSION – Roger has been growing sunroots (aka Jerusalem artichokes) for many years. They are native to North America, which makes them both hardy and prolific. Join us for this short presentation and discussion about basic growing and storing techniques, along with sunroot samples to try.
Events are held in the Community Room, unless otherwise noted.
Brew Your Own Kombucha Tuesday, May 7 – 5:30-7:30 p.m. Instructor: Kim Erickson, Certified Integrative Nutrition Health Coach Cost: $20/$15 owner REGISTRATION DEADLINE: Friday, May 3 HANDS-ON – Learn how to make your own kombucha tea, a probiotic drink with many demonstrated and documented benefits. You will learn about the culture’s history, enjoy a taste of homemade kombucha, and walk away with several wonderful recipes. Learn how to feed your gut something fantastic. If you’re looking for a positive change for better energy and health, sign up today. Homemade Veggie Burgers Thursday, May 23 - 5-7 p.m. Instructor: Chef Lars Dukowitz, Cooking with Lars Cost: $20/$15 owner REGISTRATION DEADLINE: Tuesday, May 21 HANDS-ON – Ready to ditch the boxed veggie burgers and make your own? Try your hand at making delicious veggie patties that are packed with flavor AND hold together without crumbling. May Community Meal Wednesday, May 29 – 5-7 p.m. Cost: $5 PARTY – It’s our monthly Community Meal! Join us on the last Wednesday of every month to enjoy a made-from-scratch meal from our Deli for only $5. Grab your friends, family, and neighbors and come savor delicious food made with fresh, local, and organic ingredients. Meal includes an entree with one or two sides (depending on menu). Eat in or take out!
ENERGY SOLUTIONS Because of you we’re Growing! Several new beef farmers have joined Red Hoof Farm. Thanks for your support!
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SPRING 2019
Chequamegon Food Co-op | 9
m u a D i c Lu si gns De Meagan Van Beest marketing & member services manager
Luci Daum Designs Owner Luci Daum LOCATION Ashland, Wisconsin Popular Products beauty sleeper masks children's clothes reusable cloth menstrual pads reusable zippered bags heating pads WEBSITE lucidaum.com FACEBOOK PartyPantsPads EMAIL contact@partypantspads.com
T
he whir of sewing machines fills the air in Luci Daum’s workshops at the old Wilmarth School in Ashland, Wisconsin. They’re pumping out a variety of handsewn goods for Luci Daum Design, a company that emphasizes being both environmentally friendly and fun. Growing up in the 70s, Luci learned how to sew starting at the wee age of three. Her mom made all the family’s clothes with a well-used Bernina sewing machine. When Luci showed an interest in the process, her mother taught her how everything worked. Since she was too young to read, Luci developed her own process for designing and constructing. Entrepreneurship came into Luci’s life out of necessity. Her family struggled financially, and she felt motivated to help as best she could. Luci developed tiny hand-sewn ponies (affectionately dubbed AppaLucis) that were all quickly snapped up by Kay Sera, an upscale gift shop in Madison, Wisconsin. It was 1980. Luci was 8 years old. That first sale yielded not only money to help the family, but also a bit leftover to buy more fabric. Which led to buying more fabric and designing more fun, quirky products. Luci quickly became a bona fide seamstress, sewing whenever she could and exploring idea after idea in fabric. In 1990 Luci was making costumes at the Renaissance Fair in Shakopee, Minnesota, when a Northland College student approached her booth. Molly, the young woman, told Luci about a bunch of old school buildings in danger of being torn down if someone didn't
10 | Chequamegon Food Co-op
step in. Immediately after the fair ended, Luci convinced her family to make the trek up to Ashland. “This sparked a year-long process to save the Wilmarth School from certain demise,” Luci says. “Thanks to the efforts of a few key people, the building was given a new lease on life during its 100th year: 1991.” Since then, Luci has slowly evolved and expanded her business to use the entire building. Her current crew is 15 people strong and she plans to grow her Team Awesome even more. “Pretty sure if I had 500 extra helpers,” she says, “I could still keep them busy with projects!” The atmosphere at Luci Daum Design is light and laid back. Team members pick and choose from a laundry list of jobs each day. The team relies on a fleet of Juki sewing machines, but beginners start on a trusty Bernina, just like Luci did. Luci encourages people to focus on the tasks that bring the most joy and best utilize their personal skills. Still, everyone is encouraged to cross-train to keep growing and learning. What does product creation look like? After the idea is fleshed out, the hands-on work begins. Luci explains, “There is a multi-step process for each product, but most start with the fabric. There’s cutting, ironing, stacking, drawing patterns, more
SPRING 2019
cutting…even before the sewing starts! Then onto the organizing, layering, stitching, flipping, stitching again, snipping the final threads, and adding the finishing touches!” Luci has designed and markettested well over 100 products. They range from slouchy hats to practical pouches. Still, none have caught on nearly as well as Party in My Pants reusable cloth menstrual pads. In the late 90s, Luci made her first cloth pads for herself and loved them. She began churning out samples to give to friends and family. “My hope was that other people might experience the same revelation and comfort from reusable cloth pads,” she explains. Fortunately for Luci, everyone loved them. Eventually they collectively convinced her to sell them in stores. Production keeps the team busy, with an estimated 60,000 individual pieces completed each year. But that’s just the beginning. After products are finished and inventoried, they get sorted between online retail, wholesale accounts, and a free pad sample program called “Cloth Pad Curious.” Luci estimates that they have gifted over 200,000 pads to people all over the world. Luci and her business have weathered some tricky times over the years. Each time, she and the company have bounced back, stronger than ever. Now, with a solid foundation and creative vision, she plans to keep growing and expanding. (In fact, there’s already a new line of jewelry ready for launch.) The designer sees sharing her dreams as her life’s purpose. “Designing and creating products became a type of meditation, and my need for contribution spread further into the world, becoming a way of life,” she explains. “We vote every day, in every way; with each purchase and each decision, and how we choose to communicate. We have much more power than we sometimes realize!”d
SPRING 2019
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Pr��i��n� �u��i��, ���-��-��� , ��y�ic�� ���r��� Dry needling • Pre and post-surgical rehab • Pelvic floor physical therapy Aquatic therapy • General musculoskeletal pain Ashland 220 3rd Ave. West 715-685-9656
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Iron River 7665 US Hwy 2 715-364-8565
www.ostpt.com Chequamegon Food Co-op | 11
Words of
Wellness
Julie Sorensen wellness manager
I
t’s January as I write this, the month of resolutions and folks trying to live healthier lives. People often look for guidance when making health changes, which makes me wonder…what ever happened to Dr. Oz? He would often recommend supplements that were almost always guaranteed to help you lose weight. I have always tried to encourage customers not to count on a pill to help you. Diet changes, portion size, exercise – these are the solutions that work. This year customers are coming in with their lists of “foods” they want to find for their new diets. It’s good to see that folks are thinking about what they eat. I like to ask them what diet they are following, and it seems like the Whole 30, Keto, and Paleo are the more popular ones. Some folks are looking to lose weight, but others are changing their diets not for weight loss, but because of health concerns.
Save the Date! Wellness Wednesday
2nd Wednesday of each month Owners receive 10% off health & body care products! MARCH 13 APRIL 10 MAY 8
They don’t want diabetes, high blood pressure, heart disease, etc. These folks are now looking for advice. There are so many diet books available - I found more than a couple with the title, “No Sugar, No Salt, No Fat.” The volume of Paleo and Keto diet books is crazy. I don’t know how you would be able to choose one! So, I like to share Michael Pollan’s thoughts from his little book, “Food Rules: An Eater’s Manual.” Here’s some of his best advice summed up in one paragraph: Eat real food and limit it to food your grandmother would recognize. Check the labels and avoid chemical ingredients, high-fructose corn syrup, foods that have more than five ingredients and foods that have sugar as one of the first three ingredients. Steer clear of ingredients that a third grader can’t pronounce, eating food products that make health claims and food labeled lite, low fat or nonfat. There is more food wisdom in this small gem of a book and I highly recommend reading it if you haven’t yet. Eating from the outer aisles of the store is another good way to shop. Processed foods (even on the shelves of the Co-op) are not all that healthy when they are your sole food source. Be sure to check the labels for added sugar and salt. We have added magnifying glasses to our customer service desk to help customers who may need a little help reading the fine print on labels.
12 | Chequamegon Food Co-op
Another bit of advice is to avoid added oils in foods, too. I skip canola, soy, and corn oil products. I like coconut, avocado and olive oils. It’s healthiest to make your own salad dressings because many oils may go rancid and the sugar and other seasonings can mask the off flavor. I do buy the Salad Girl dressing in the produce section for a special treat. They are refrigerated and made with sunflower oil. White miso seems to be on everyone’s shopping lists lately. Here’s my recipe for Toasted Sesame and Miso Dressing: • 1/4 cup white miso • 1/3 cup rice vinegar • 1/4 cup olive oil • 1/4 cup soy sauce • 1 tablespoon toasted sesame oil Mix well and store in the fridge. This dressing works great for bowl meals, such as veggies and grains over a bed of salad greens. It’s great to hear stories from customers who have changed the way they eat and how it has helped their health. I have actually been able to see the differences in their faces and bodies – they look younger – it is truly amazing. I like to hear how they have gotten off some of their medications because of health and diet changes. It really does matter what you eat and if you want to be healthy you have to eat healthy. d
SPRING 2019
f! f a t S e h t t e e M
SAY HEesLleLy O!
Where are you from and what brought you to Ashland? Born and raised in New Jersey, I later moved to warm sunny Florida. I will always remember getting out of the car and standing there thinking, “Wow, the sun is beautiful, and the warmth feels amazing.” Eventually life brought me to not-sosunny-or-warm Wisconsin. However, it’s beautiful, our air is clean, and our water is delightful. A place like no other.
L Sederhsoslm istant
A Wellness
What do you do at the Co-op? I work in the wellness department. It’s a great little area in the center of the store. From essential oils and beauty products, to supplements, I do my best to stock our shelves with most products that you ask for, within reason. Sorry, we don’t have room for a sunny beach! I am here to answer your questions and help you research products in question. Or maybe you need assistance in other areas of the store. Just ask!
• 100% Pasture/Grass raised Beef! • Certified Organic raised and processed! • From Bayfield County (Port Wing)
What’s your favorite thing about working here? I love this entire store and the community that goes with it. We are fortunate to have amazing customers. I do need to emphasize our seniors – they are my favorite. My co-workers are good, hardworking, kind people and I appreciate that. The food is also a favorite, because there is nothing better then going to work and being surrounded by great food with free samples everywhere. Anything else you want people to know about you? Taco Tuesday is my favorite day to eat from our Deli Hot Bar. I also kind of love their chocolate chip oatmeal cookies. Life is too short to not be happy! d
Shake the hand that feeds you.
QUALITY, ORGANIC
vegetables & fruits. Summer, fall, and winter CSA shares. New flex-plans for busy schedules.
Che qua meg on Foo d Co -op
Community Mural Project Mosiac Workshops
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hermitcreekfarm.com SPRING 2019
HIGHBRIDGE, WI
Starting March 20 See events for schedule and store for details!
Chequamegon Food Co-op | 13
Chequamegon Food Co-op Board Of Directors Board of Directors board@cheqfood. coop Mark Abeles-Allison John Adams Carole Carlson Nicolle Grueneis Aimee Kaufmann Steve Sandstrom Kenneth Tuckwell
Board Update
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 19, 2019 Tuesday, April 16, 2019 Tuesday, May 21, 2019 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.
Steve Sandstrom board president This column is full of bittersweet goodbyes and hopeful hellos. A few months ago, board member Derek Campbell resigned. Derek was an enthusiastic member of the Board who was able to offer helpful insights because of his previous employment at the Co-op. He was a pleasure to work with and he will be missed. In situations like this our by-laws state that the Board can appoint a replacement to fill out the remainder of the term of the director who has resigned. I am pleased to announce that we found someone to take the seat. John Adams, owner of Yoman Farm in Washburn, Wisconsin, was appointed to the Board in January. As a vendor, he brings an important perspective to the Board and we look forward to John´s participation. At our Annual Meeting on Thursday, April 25, we will be voting to fill two director positions whose terms have expired. As of this publication’s deadline, no one has declared their candidacy, so we are continuing to encourage members to consider serving on the Board of Directors. The deadline to file candidate papers is now March 15 to be included in in-store voting. However, we will also be taking nominations from the floor at the Annual Meeting. If you would like to be a part of this thriving local business, please consider running! Carole Carlson has decided against re-running for her position. Her contributions have been incredibly helpful through the years and we thank her for her service. Carole’s thoughtfulness and care will be greatly missed. The other position that is open (due to term limits) is mine. My time on the Board has been interesting, to say the least. The first term started at the beginning of the construction of the new store. To describe this time as chaotic would be an understatement. Fortunately, Harold Vanselow (the General Manager at the time) was very experienced in construction projects of this magnitude and was well aware of the difficulty of juggling many issues simultaneously. The Board also faced a variety of issues that would not be typical for a co-op board of directors. When Harold Vanselow retired, and we were unsuccessful in our first attempt at hiring a new general manager, the Board decided to hire three of our department managers to co-manage the store. This management structure is not very common in food cooperatives. Some people thought this was a risky move, but because of the quality of the individuals, their experience in the Co-op, and their personal dedication, it has worked well. This was a stressful time for both the Board and the Co-op staff. However, being part of the transition over the last five years has been an incredible experience! We have a beautiful store, along with a very competent, highly dedicated management team and staff. We are doing really well! I wish to thank the members of the Board, the General Management Team, and all the employees for their hard work and dedication to the success of Chequamegon Food Co-op. It has been a pleasure to serve you, our owners. I have thoroughly enjoyed my time on the Co-op Board. It has been a very gratifying experience and I look forward to watching this community-owned business continue to thrive! d
14 | Chequamegon Food Co-op
SPRING 2019
e h t Join
Annual Meeting
BOARD
Eat. TALK. Vote.
Chequamegon Food Co-op is looking for at least two people interested in serving on the Board of Directors. Seven owners serve on the Co-op Board and there are two seats open for this year’s election. The Co-op is committed to providing access to healthy, organic, and locally produced foods and goods. We are also dedicated to helping our community foster a thriving local economy, as well as sharing knowledge about choices that impact personal wellness and the environment. This is such an exciting time to be involved with the Co-op! Our democratically controlled cooperative is over 3,000 owners strong and still growing. The Board of Directors plays a critical role in ensuring the continued success and health of this important organization. We represent all the owners in determining appropriate organizational achievements. The Board engages primarily in developing the vision and long-term viability of the Co-op. While we do not run the store or have direct control over the daily operations of it, the Board has an important role in monitoring the business's performance. The Board seeks owner input on the goals and vision of the organization. It reports periodically to the owners on the Board’s activities, decisions, and compliance with board policies. We operate under what is called Policy Governance - a board operating system that emphasizes values, vision, and the empowerment of both board and staff. If this sounds like something you would be interested in learning more about, please pick up an application packet at the store and contact us if you have any questions: board@cheqfood.coop. To be included for both in-store and Annual Meeting voting, please return your completed application by March 15, 2019. We hope you consider serving the Chequamegon Food Cooperative community!
Get ready to eat, talk, and vote! Learn more about what has happened in the past year and what's coming up this next year when you join us for our Annual Meeting on Thursday, April 25, 2019 starting at 5:00 p.m. at the Northland College Dining Hall, in the Ponzio Center. We will review 2018 financials, discuss our goals for 2019, and elect new Board members. As with past years, owners will receive 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
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SPRING 2019
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Chequamegon Food Co-op | 15
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