Chequamegon Food Co-op
Cool Treats for Hot Days
Wild Hollow Farm Business is Blooming
Things You’ll Love
New and Fun Items at the Co-op
And So Much More…
SUMMER 2017
The Grapevine A quarterly publication of Chequamegon Food Co-op
NEXT deadline: JULY 31, 2017 Editing & Layout: Meagan Van Beest Ad Design: Jill O'Neill at The Garlic Pig General Management Team Kiersten Galazen Vicki Richeson Meagan Van Beest Board of Directors board@cheqfood. coop Mark Abeles-Allison Carole Carlson Justus Grunow Mike Hines Sara Lehr Steve Sandstrom Owners are welcome to attend Chequamegon Food Co-op Board of Directors meetings, held the third Tuesday of the month at 5 p. m. in the Community Room at the Co-op in Ashland. The Cooperative Principles 1. Voluntary and open ownership. 2. Democratic owner control. 3. Owners’ economic participation. 4. Autonomy and independence. 5. Education, training, and information. 6. Cooperation among co-ops. 7. Concern for community. Our Mission The Chequamegon Food Co-op is dedicated to providing ecologically sound foods and products, the production and quality of which promote the health of our members and our community. Ends Statement The Chequamegon Food Co-op exists so our community has an enhanced quality of life; our community has access to healthy, organic, and locally produced goods; our community has a thriving local economy; and our community is knowledgeable about choices that impact the economy, personal wellness, and the environment. Where We Are 700 Main Street West, Ashland, WI 54806 HOURS: Every Day 7:30 a. m. to 9 p. m. (715) 682-8251 chequamegonfoodcoop. com Letters or articles Submissions are accepted on an ongoing basis. We do not guarantee that a letter or article will be printed. Please keep submissions to 250 words and include your name, phone number, and email address with your letter. Letters may be sent to outreach@cheqfood. coop. Letters and newsletter articles do not necessarily reflect the opinions of the Board of Directors, staff members, or management of the Chequamegon Food Co-op. Advertising Please contact Meagan at (715) 682-8251 or e-mail meaganv@cheqfood.coop.
From the Managers Kiersten Galazen, Vicki Richeson, & Meagan Van Beest General Management Team Ah, summer! ‘Tis the season of outdoor eating and playing. We’ll help you do both in the coming months with several activities at the store, including an open house in June, Kids’ Day in July, and our Summer Celebration in August. We’ll also spend time visiting local farms on our annual farm tours. Check out our full summer event schedule on page 8. The first quarter of 2017 saw growth of nearly 1 percent in sales and 2. 2 percent in the number of customers. This increase is encouraging, especially considering the amount of competition we face from both local grocers and online grocery delivery services. We are continuing our efforts to reduce prices on the products you use most and working on programs to increase our services. If you would like to see us offer any specific products and services, please let us know by dropping a comment in the suggestion box at the store. To help guide us as we move forward, we have started working on a multiyear strategic plan. A strategic plan is basically a road map to get us where we want to go. We are using our Ends (or statement of purpose, which you can read on the left) to guide our goals in the areas of local, community, health and nutrition, great food, and a healthy planet. We will specifically look at increasing the amount of local products we carry, increasing our community outreach, improving access to our products for low-income shoppers, improving our selection of organic products, and improving our environmental impact. As part of the strategic planning process, we will be asking for your input, along with that of the Board and our staff. Look for opportunities to share your dreams and vision for the Co-op throughout the next year. We will present the completed strategic plan at the 2018 annual meeting. Since one of the ways we are different from other grocery stores is our commitment to local food and products, we want to encourage you to continue contributing to the Chip for Change program. In 2016, you gave $20,917. 80 to our micro-loan fund by rounding up your purchases at the register. Your generosity helped three local food businesses receive micro-loans totaling close to $15,000 this spring. These small, no interest loans are capped at $5,000 and have a 3-year payback period. Micro-loan recipients in the spring 2017 loan cycle were: • Owner Jon Dale of Pike’s Creek Winery in Bayfield, Wisconsin who will continue work on starting a winery business. • Owner Chris Duke of Great Oak Farm in Mason, Wisconsin who will purchase a sprayer for organic pesticides and herbicides. • Owner Eileen McCutchen of Angel Acres Farm in Mason, Wisconsin who will replace organic hay bales that were lost in the July 2016 flood, which will allow them to maintain their organic certification. The micro-loan program is just one of many things we could not do without your support. As we move into the second half of 2017, we pose this question to you: What vision do you have for the Co-op AND how will you be involved in making that dream come true? d
2 | Chequamegon Food Co-op
SUMMER 2017
SUMMER 2017
Contents 2
From the Managers
4
Things You'll Love
6
Cool Treats for Hot Days
8
Events & Classes Pullout section!
10
Wild Hollow Farm: Business is Blooming
12
Words of Wellness
13
Summer Recipes
6
14 Board Update 16
Staff & Store News
10 Summer Hours OPEN 7:30 a.m. - 9 p.m.
Special Store Hours INDEPENDENCE DAY Tuesday, July 4, 2017
OPEN 7:30 a.m. - 6 p.m. SUMMER 2017
13
Chequamegon Food Co-op | 3
Love
Things You'll
Here are just a few of the new items we have in store for you. Look for the “New Item” tags to find other new things we think you’ll love.
Three Sisters Studio
Wholesome!
Organic DelishFish
Hand-Printed Textiles
Attention Swedish Fish lovers! Finally, there are gummy fish without high fructose corn syrup and artificial colors. DelishFish are also certified organic and Non-GMO Project verified. They truly are delish!
These locally printed shirts, onesies, and tea towels make great gifts…for someone you love or even yourself! Look for elegant designs and sweet messages.
Westbrae Naturals
ENDANGERED SPECIES
Sometimes simple is all you need. This unpretentious, unassuming ketchup delivers. Use this unsweetened vegetarian ketchup to dress up your favorite veggie burger this summer.
Dark, creamy chocolate loaded with almonds and peanuts. What's not to love? This fair trade, non-GMO, kosher-D, and vegan chocolate comes in a resealable pouch. Plus,10 percent of net profits are donated to protect wildlife. Sweetness times two!
Vegetarian Organic Unsweetened Ketchup
BENT PADDLE BREWING CO.
Craft Beers
With a variety of beers from dark to light, Bent Paddle Brewing Co. in Duluth, Minnesota covers all the flavor bases. Their craft brews are a great choice to quench your thirst on a steamy summer day.
4 | Chequamegon Food Co-op
Chocolate Bark with Almonds & Peanuts
LUCI DAUM DESIGNS
Caps
Handmade right here in Ashland, Wisconsin, these caps are a stylish way to cover up on bad hair days. Available in a wide variety of patterns, you're sure to find one that suits you.
SUMMER 2017
KIDS DAY!
Saturday, July 22 • 9 a. m. - 12 p. m. Ashland Area Farmers' Market
Feel Heard, Feel Better PERFECT TOUCH M A S S A G E
amy billman, LMT VAUGHN LIBRARY BUILDING ASHLAND
715-373-5836
Transform EmoTional Pain inTo PErsonal GrowTh & masTEry Carole Kjellander, Ph.D., Professional Listener
Difficult Teens Stress in the Couple’s or Co-Parenting Relationship Growing Through Grief Life! Thoughtful Mental Health Assessments with Helpful Recommendations Distance Sessions and Assessments Available by Phone or Skype Flexible & Affordable
Cell (715) 292-9252 • Email carolekpsychologist@gmail.com Facebook Messenger Carole Kjellander, Ph.D. • carolekpsychologist.com
NORTHERN LIGHT
PICK YOUR
csa plan
ACUPU NCTUR E Kristy Jensch CAc (WI), LAc (MN)
· The Freshest, organically grown foods for you and your family · NOW! Get a WHOLE DIET SHARE · Organic vegetables, organic fruits, cheese, eggs, meat, & so much more · Beautiful and bountiful CSA Shares: spring, summer, fall, and winter · EAT WELL. STAY HEALTHY. YEAR-ROUND VIEW PLANS & ORDER ONLINE AT:
KATHRYN ROMAN lmt
Rm 306 · Vaughn Library Ashland WI (715) 373-5491 · (715) 209-1485
Ellis School #205 Ashland, WI 715·292·2578 natureshoney.massagetherapy.com
SUMMER 2017
hermitcreekfarm.com
farmer? WHO’S YOUR
HIGHBRIDGE WISCONSIN
HERMIT CREEK FARM
Landis & Steven Spickerman 65554 Spring Brook Rd Highbridge, WI 54846 715-492-5969 · landis_hcf@yahoo.com
NATURALLY GROWN
maintaining the balance
Serving the area since 1993!
Chequamegon Food Co-op | 5
Cool Treats
for Hot Days
A
s the temperature rises, our urge to cook (or really spend much time indoors at all) drops. What do you reach for when the mercury climbs? Chill out on hot days with these cool treats that you can make at home. By making your own, you can control the ingredients and avoid high-fructose corn syrup and other additives like artificial colors and flavors. Plus, they are a fun way to entertain the kids (or grandkids)!
Ice Pops Ice pops are ridiculously easy to make. Simply pour fruit juice into the mold of your choice. Molds come in a variety of shapes and sizes, from push-up pops to popsicles. Don’t want to buy the molds? You can use cups or glasses and drop in a popsicle stick. If you want to add a little variety to your ice pops, you can mix in pureed fruit, fresh herbs, yogurt, and blended juices. (Check out the yogurt ice pops recipe to the right. ) Cool combos to try: watermelon-mint, cherry-limeade, and pineapple-mango.
Frozen Bananas Bananas offer a similar creaminess to ice cream without all the extra fat content. Frozen banana treats are straightforward to make. Chose ripe,
Meagan Van Beest marketing & member services manager
but firm bananas. Cut each banana in half and square off the pointy ends to make it easy to stand them up after they are dipped. Stick a popsicle stick into the bottom of each banana. Freeze for one hour. Melt some chocolate in the microwave or a double boiler. You can also use chocolate syrup, yogurt, or nut butters for your coating. Completely cover your banana with the coating of your choice. If you want to up the wow factor, add toppings such as chopped nuts, coconut, sprinkles, granola, and even fresh fruits such as raspberries. Place the toppings on a plate to allow for easy rolling. Once coated and topped, place the bananas upright on their ends on a wax paper covered cookie sheet. Freeze for one more hour.
you like. If you want it fizzy, skip the water and reach for lemon-lime soda or ginger ale. Cool combos to try: raspberry-lemonade, strawberryorange, and blackberry-ginger.
Gelato
Okay, we already said you probably don’t want to cook, but homemade gelato is so worth firing up the stove and hauling out the ice cream maker. Here’s how you do it. In a saucepan, mix 2 cups milk to 1 cup heavy cream. Warm until foam starts to gather on the edges. Remove from heat. In a large bowl, beat together 4 egg yolks and ½ cup of sugar. Whisk in the heated milk to the egg mixture. Return to saucepan and cook over medium heat and stir with a wooden spoon until it begins to coat the back of the Fruit Coolers spoon. If lumps appear, remove from Similar to a smoothie, fruit coolers heat immediately. Pour the mixture offer a lighter texture. Why? Coolers through a sieve into a bowl. Cover and have more liquid than a smoothie. chill overnight. Pour the chilled mixture Here’s how to make your own fruit into an ice cream maker and freeze coolers. Start with a simple syrup of 1 according to the instructions. Once cup water and 1 cup sugar. Heat both frozen, transfer the gelato to a sealed ingredients in a sauce pan over medium container or enjoy immediately. If you’d heat until the sugar has completely like to make the mint gelato shown dissolved. Puree 1 ½ cups of the fruit here, check out the recipe online at of your choice in a blender. Add the Martha Stewart (www. marthastewart. simple syrup and 1 cup of the juice of com/317363/mint-chocolate-chipyour choice to the fruit puree. Add gelato). Make it green with a few drops water to make it the consistency of natural food coloring. d
er ! Covcipeb! usiness Re
SUMMER CELEBRATION!
Saturday, August 5 • 9 a. m. - 1 p. m. • Chequamegon Food Co-op
✃ R
b
busi n ess!
Bring in this ad to receive 20% off a hardcover book! It’s our way of saying thanks.
Yogurt Ice Pops
*expires 8/31/2017 * expires 8/31/2015 *certain restrictionsapply apply * certain restrictions
112 Rittenhouse Avenue · Bayfield, WI 715.779.0200 apostleislandsbooksellers.com
Ingredients • 2 cups fresh fruit, washed and chopped (use a single kind or a variety) • 1/4 cup sugar • 2 tablespoons honey • 1/4 cup water • 1 teaspoon lemon juice • 1 1/2 cups plain, nonfat Greek yogurt
Directions In a saucepan, bring the berries, sugar, honey and water to a boil. Simmer for a few minutes to dissolve the sugar, remove from heat, and pulse in a food processor until just chunky. Place the mixture into a small bowl and cool it in the refrigerator for 15-20 minutes. Whisk or fold the yogurt and lemon juice into the berry mixture until thoroughly combined. Pour the mixture into molds and freeze for at least 5 hours. Run molds under hot water to release the ice pops. Recipe courtesy of Chequamegon Food Co-op. The Grapevine, Summer 2017 Republished with permission from strongertogether. coop.
SUMMER 2017
DOWNTOWN ASHLAND Hand-picked inspired clothing boutique Fun selection of USA made clothing and locally made goods. Monday-Friday 10-6p.m. Saturday 10-5p.m.
400 W Main Street • Ashland 715.292.6561 solsticeoutdoorstore.com
.com/solsticeonmain
what makes mutual insurance a bet ter choice? For starters, there are no shareholders – so that means we put the needs of our policyholders first. And that results in better service ... suggesting ways to minimize risk ... settling claims more fairly and quickly. No wonder more than 135 million policyholders choose mutual insurance to protect their property. Thanks for choosing to be a member of our mutual.
41396 State Hwy 13, Marengo, WI 54855 | 715-278-3944
Member of the National Association of Mutual Insurance Companies SHARED PURPOSE. MUTUAL VALUESTM is a registered trademark of the National Association of Mutual Insurance Companies. All rights reserved. © 2017 National Association of Mutual Insurance Companies.
4.95x3-NorthernFinnish.indd 1
Chequamegon Food Co-op 7 2/23/17 11:59|AM
Classes & Events SUMMER 2017
Register at Customer Service or call (715) 682-8251!
June
July
Annual Meeting Thursday, June 1 • 5-8 p. m. At Northland College, 1411 Ellis Avenue, Ashland, WI FREE! 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!
Wellness Wednesday Wednesday, June 14 • All Day MEET & GREET – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be instore throughout the day (TBA: Look for a list and schedule online). Owners also receive 10% off wellness products. Summer Open House Saturday, June 17 • 11 a. m. -1 p. m. At Chequamegon Food Co-op FREE! PARTY – Summer is finally here 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 refreshments, and shop the Love Local Sale, where you’ll get 10% off local products storewide.
Blood Drive with Memorial Blood Centers Monday, June 19 • 3-6 p. m. At Chequamegon Food Co-op FREE, but reserve your spot! COMMUNITY EVENT - Did you know that one out of three people will need blood at some point in their lives? We’re teaming up with Memorial Blood Centers to help give the gift of blood to people throughout our community. To become a donor, please sign up at Customer Service.
Twisted Tacos Instructor: Chef Lars Dukowitz, Cooking with Lars Saturday, June 24 • 10 a. m. -12 p. m. At Chequamegon Food Co-op Cost: $20/$15 owner REGISTRATION DEADLINE: Thursday, June 22 Registration required. Space is limited. Register at Customer Service by calling (715) 682-8251 or stopping by. HANDS-ON – Boring, old tacos will be a thing of the past when you attend this informational and hands-on class. Chef Lars will offer suggestions for how to make fresh, delicious tacos with suggestions for unusual combinations. Put a new twist on your Taco Tuesday!
Wellness Wednesday Wednesday, July 12 • All Day At Chequamegon Food Co-op MEET & GREET – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be instore throughout the day (TBA: Look for a list and schedule online). Owners also receive 10% off wellness products. Permaculture Farm Tours Sunday, July 9 • 10 a. m. -3 p. m. FREE, but reserve your spot! Registration deadline: Thursday, July 6 Registration required. Space is limited. Register at Customer Service by calling (715) 682-8251 or stopping by. TOUR – Permaculture aims to develop sustainable, self-sufficient agricultural ecosystems. Join us as we tour a variety of permaculture farms and gardens in and around Bayfield. Tour route TBA. Wild Foods Cookery: Summer Sippers Instructor: Gilbert Schwartz, Seasonally Sourced Foods Saturday, July 15 • 10 a. m. -12 p. m. At Chequamegon Food Co-op Cost: $20/$15 owner Registration deadline: Thursday, July 13
ENERGY SOLUTIONS
PERFORMANCE SPECIALIST
Increase Your Efficiency $$ SAVE MONEY $$
Energy Audits · Home LED Lighting Over · Energy SavingsMakeProducts · Utility Incentives ·
www.deltadiner.com 8 | Chequamegon Food Co-op
MIKE at 715-681-0038 mtmupnorth@gmail.com SUMMER 2017
Registration required. Space is limited. Register at Customer Service by calling (715) 682-8251 or stopping by. HANDS-ON - Quench your thirst with beverages made from the most flavorful wild ingredients! We will start with a short identification walk in the neighborhood to take stock of wild beverage ingredients growing in our midst like blooms, berries, roots, and herbs. Using plants foraged from our walk and other preharvested ingredients, it will be time to get hands-on as we brew iced wild "coffee" lattes, make floral blossom waters, mix a berry-lemonade, and ferment a wild kombucha. Kids Day Saturday, July 22 • 9 a. m. -12 p. m. At the Ashland Area Farmer’s Market, 200 Block Chapple Avenue, Ashland, WI FREE! PARTY - Don’t miss out on this morning of fun! Bring the whole family down for games, free popcorn, prizes, music, face painting, and special guests. Kids in the Kitchen: Make a Munchie Platter Saturday, July 22 • 10-11:30 a. m. At Chequamegon Food Co-op FREE, but reserve your spot! (Kids who register in advance will get a free kid-safe knife to bring home. ) HANDS-ON - This is a beginning cooking class geared toward children ages 4-9. Kids will work with a local farmer and Chef Jonathan Berthel to make a Munchie Platter full of fresh fruits and veggies from the Ashland Area Farmers Market. Get your children involved in what is fresh, local, and delicious! Kids will be shown the building blocks of safe food preparation, basic peeling and
715.779.5807
Annual Meeting
cutting skills, and work together to combine tasty, seasonal fruits and veggies. This class is FREE for kids and those who register in advance will get to take home a kid-safe knife. Parental supervision required. Sponsored by: The Chequamegon Food Co-op,Thrivent Financial, and the Ashland Area Farmers Market
Eat. TALK. Vote.
August Summer Celebration Saturday, August 5 • 9 a. m. - 1 p. m. At Chequamegon Food Co-op FREE! PARTY – Celebrate the flavors of summer. Free iced coffee and ice cream, along with lots of other foods. Don’t miss out on this free community event featuring free samples, music, and more! Wellness Wednesday Wednesday, August 9 • All Day At Chequamegon Food Co-op MEET & GREET – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be instore throughout the day (TBA: Look for a list and schedule online). Owners also receive 10% off wellness products. Farm Tours: South Route Sunday, August 20 • 9 a. m. – 3 p. m. Register by Wednesday, August 16 Caravan meets at the Co-op at 9 a. m. and leaves by 9:15 a. m. FREE, but reserve your spot! TOUR - Curious where your food comes from? This is the chance you’ve been waiting for! Join us for this fantastic day of fun getting to know your farmers and taking behind the scenes tours. Farms and schedule TBA.
Learn more about what has happened in the past year and join us for our Annual Meeting on Thursday, June 1, 2017 starting at 5:00 p.m. at the Northland College Dining Hall, in the Ponzio Center. We will look at the 2016 financial information, discuss business goals for the coming year, and elect new Board members. (We have three positions open on the Board of Directors. Check out the candidate profiles in the store.) We will have free child care available during the meeting. Child care will include fun Cheeky Monkey games and activities. 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
Wild hollow farm flowers Fresh-Cut Flowers and Floral Design for Weddings, Events, and Everyday.
Serving Lake Superior’s
SOUT CHEQUAMEGON BAY &
H SHORE
www.ApostleIslands.com SUMMER 2017
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
Wild Hollow Farm Business is Blooming
Meagan Van Beest marketing & member services manager
W
ith the Penokee Hills on the horizon to the south and otherwise edged by farmland, the views at Wild Hollow Farm command attention. They are the perfect frame to the true work of art, a diversified family farm owned and operated by Melissa and Jason Fischbach. In every direction, there’s something growing, including four kids who help with everything from harvesting to delivery. Melissa and Jason spent time in the Boundary Waters Canoe Area of northern Minnesota before and after college. “We worked as wilderness rangers,” Melissa says. “We were digging latrines, building water bars, repairing trails, and basically spending lots of time in this amazing wilderness.” When it was time for a change, the couple went big. They said goodbye to the North Shore of Minnesota and spent a year working and living on a large organic vegetable and sheep farm…in Sweden. When they returned, they were inspired to get master’s degrees in agriculture. With grad school behind them, Melissa and Jason moved to Ashland in 2004 with the vision of building a farm business with the hopes that one day it would eventually employ at least one of them full-time. “Not knowing exactly what we wanted that business to look like,” Melissa says, “we tried growing and raising many things over the years to find what best fit our interests, abilities, markets, and lifestyle.” Wild Hollow Farm grew slowly and steadily, as the couple balanced their growing family alongside their business. While the farm offers vegetables such as garlic, basil, and
10 | Chequamegon Food Co-op
greens that end up in the coolers at Chequamegon Food Co-op and a handful of other local stores, the main focus at Wild Hollow Farm is now on flowers. Melissa offers seasonal mixed bouquets, starting with tulips in April. They also create arrangements for special events and weddings, sell bulk flowers to people who want to DIY their own designs, and offer on-farm workshops focusing on basic floral design skills. As a cut flower grower, it is important to have a continuous supply and variety of flowers and foliage all season long, which for Wild Hollow Farm is from May to October. In order to do this, there is a lot of research and planning that goes on in the winter months to make sure this happens. “I start 90% of the flowers I grow from seed,” says Melissa. “Depending on the variety, I typically seed any one variety between 2-9 times during the season.” It takes an incredible amount of logistical orchestration to create a seeding plan that ensures the proper balance of colors, textures, and foliage throughout the entire season. When seeding and transplanting time rolls around, Melissa follows this plan faithfully, adjusts it when necessary, trusting that the work and research that went into it will guide her through a successful season. “You really have to be organized to keep everything straight, stay on top of the ordering, and learn to love those long hours spent staring at spreadsheets over the winter,” Melissa says with a grin. Flower seeds can be incredibly small and are often sown on the soil surface – direct seeding is not something that is possible in our climate and soils. The couple starts all of their seeds indoors in plug trays and transplants them
SUMMER 2017
out when they are big enough to withstand the weather. The flowers grow in both fields and undercover in three high tunnels. Landscape fabric basically eliminates weeds in the field-grown crops. Some flowers, like lisianthus and dahlias, are grown in the high tunnel because they garner a higher market price. They grow incredibly well in there, protected from the wind and rain. Wild Hollow Farm uses sustainable growing practices for all their crops. They try to focus on promoting and maintaining optimal plant health so they can avoid chemical input at all costs. “With four young children running around, and a deep respect for the natural world, we aim to grow and produce our products in a clean, safe, and sustainable manner,” Melissa says. After all the hard work of growing and caring for the plants, the reward of harvesting begins. Before Melissa can cut a single stem, she walks through the fields and notes which flowers are ready to be picked and how different flowers will come together for a particular order. Flowers are harvested in the cooler parts of the day, either in the morning or late evening. The cut flowers are put into plain water, allowing them to condition (hydrate) for at least a few hours or overnight in the cooler. After they have rested, Melissa starts assembling bouquets in the workshop. Inspiration for arrangements comes from many places, including a particular local flower or the color combinations in one specific bloom. “I think my favorite part about my job is the balance between art and science that flower farming requires,” Melissa says. d
Owner Melissa Fischbach holds the first harvest of the flower season, which runs from May through October.
Wild Hollow Farm Owner: Melissa Fischbach LOCATION: Marengo, Wisconsin Products: flowers, leeks, herbs Website: wildhollowfarm.com
SUMMER 2017
Chequamegon Food Co-op | 11
Words of
Wellness
Julie Sorensen wellness manager
S
Save the Date! Wellness Wednesday
2nd Wednesday of each month Owners receive 10% off health & body care products! JUNE 14 JULY 12 AUGUST 9
ummer is finally starting and it will be a welcome relief to have the sun and warmth. I can’t wait to spend time in my garden and ride my bike. Since you’ll probably be spending lots of time outside too, remember to wear sunscreen and a healthy bug repellant when on an adventure. We have many DEET-free, essential oilbased products on our shelves or you could make your own as we have all the ingredients from the oils to the spray bottles. Before the hectic pace of summer, we wanted to freshen up the Wellness department. You may have noticed that we recently reset some things, moving products around and even adding a little height to some of our shelves. We don’t do this to confuse you – we are just trying to make better use of our space to improve your shopping experience. As a part of this freshening up, we are reducing the amount of NOW products and bringing in some new brands for you. If we have eliminated a NOW item you bought on a regular basis – please let us know and we can either order it for you or perhaps even put it back on the shelf. NOW is a good company, but many customers want more of a choice, so we are expanding our selection to give you more variety. We recently added two new lines that you may be interested in learning more about, especially since many of you are concerned about the quality of your supplements. Natural Factors is a North American company with its roots in Canada. Our enzyme set was limited, so we also added Enzymedica, which is an exceptional enzyme-focused supplement company. Natural Factors is one of the largest manufacturers of nutritional products in North America, with 700,000 square feet across nine facilities.They believe they are big enough to do it right.This means bringing as many processes in-house as possible. They are one of the only companies to own their
12 | Chequamegon Food Co-op
own organic farm complete with frog ponds to control the bugs and their own extraction, encapsulation, and production facilities.The facilities conform to all requirements of Good Manufacturing Practices (GPM) of the FDA as well as the stringent standards of Canada (NNHPD) and Australia (TGA). Natural Factors products are also certified through ISURA, which uses mass spectrometry to test for over 400 pesticides, solvents, heavy metals, and other contaminants. The ISURA seal of approval is your guarantee that products are non-GMO, safe, pure, and potent. Natural Factors participates in NCG’s Co+op Deals program, so we will be able to pass on their sales to you. They also offer two-for-one pack deals which brings the everyday price down. Enzymedica has been a carbon neutral company since 2009. They use solar panels for power in their recycled steel building. Plus, they clean with Green Seal Certified environmentally friendly cleaning agents. Enzymedica is the producer of Thera-Blend enzymes that combine multiple strains of enzymes that work in various pH levels. They are three times stronger and six times faster than other digestive enzymes. As we get older our enzymes decrease and if you have digestive problems you may have a deficiency and would highly benefit from digestive supplementation. Enzymedica offers a simple quiz that helps you figure out the right enzyme for you that you can take online at itest. enzymedica. com. I feel good about the addition of both of these companies and hope you will be, too. We would be happy to help you find them on our newly arranged shelves. Since we are a small store, it’s tricky for us to order all the direct line products that you find in the flyer, but you can always ask. Either way, we are here to help you find the best wellness product for your needs. d
SUMMER 2017
Summer Recipes EAT LOCAL
Grilled Summer Vegetables with Fresh Mozzarella Ingredients 2 zucchini, cut lengthwise into 1/4-inch slices 2 red bell peppers, seeded and sliced into large strips 1 small eggplant, cut into 1/2-inch rounds 1/2 pound fresh mozzarella, salted or buffalo style, cut into thick slices 1 tablespoon olive oil Pinch salt and black pepper 1/4 cup fresh basil, julienned (optional) Marinade 1/4 cup olive oil 1/4 cup red wine or balsamic vinegar 1 tablespoon fresh garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano
Preparation In a large bowl, combine all marinade ingredients. Add the prepared vegetables and marinate 30 minutes, turning often. Heat your gas or barbecue grill on medium-high. Remove the vegetables from the marinade and grill until cooked through, about 5 minutes, turning often. Season the mozzarella with olive oil, salt, and pepper. Arrange mozzarella slices around the edge of a serving platter. Remove the vegetables from the grill and layer the eggplant first in the center of the platter, then zucchini, and top with bell peppers. Drizzle with leftover marinade and garnish with basil.
Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.
Mediterranean Cucumber Tomato Salad Ingredients 2 tablespoons olive oil 1 garlic clove, peeled and minced Juice of 1 lemon 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley 1/2 cup diced red onion 2 cups diced cucumber 2 cups diced tomatoes Salt and pepper to taste
SUMMER 2017
Ingredients 12 ounces smoked whitefish, skin removed, roughly chopped 1/2 cup light mayonnaise 1/2 cup light sour cream 1/2 cup celery, minced (about 1-2 ribs) 1/2 cup green apple, diced 2 tablespoons lemon juice 2 tablespoons fresh chives, minced salt and pepper to taste Preparation In a large mixing bowl, blend mayonnaise, sour cream, lemon juice and chives. Toss with the roughlychopped whitefish, celery and apple, and season to taste with salt and pepper.
Preparation In a large mixing bowl, gently toss together all of the ingredients. Add salt and pepper to taste. Let sit 10-15 minutes before serving to allow the flavors to meld. Serving Suggestion This chopped salad is amenable to all sorts of variations. Add Kalamata olives, feta cheese, cubes of watermelon or cantaloupe, or just about any other seasonal diced veggies you like. Serve on a bed of fresh spinach or cooked leftover grains.
Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.
Smoked Whitefish Salad
Serving Suggestion Stuff small tomatoes with this salad and serve with a crusty bread roll and a green salad. It also makes a lovely hors d’oeuvre served with fresh baguette slices, crostini, Matzo or other fine crackers. Or serve for breakfast on bagels. Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.
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Chequamegon Food Co-op Board Of Directors
Board News REMINDER: Board elections will be held at our Annual Meeting on Thursday, June 1, 2017.
Ends Statement Who We Are Chequamegon Food Co-op exists so our community has an enhanced quality of life. What We Strive For Our community has access to healthy, organic and locally produced goods. Our community has a thriving local economy. Our community is knowledgeable about choices that impact the economy, personal wellness, and the environment. What is an ends statement? An ends statement defines organizational purpose, telling a story of what results affect people for a specific benefit. Ends statements justify the existence of an organization.
Board Info Minutes and agenda are posted in store and on our website. BOARD MEETINGS All meetings are the third Tuesday of each month at 5 p. m. , unless otherwise noted, in the Community Room. Tuesday, June 20, 2017 Tuesday, July 18, 2017 Tuesday, August 15, 2017
Board Update Steve Sandstrom board president We are starting out on the right foot so far this year. As you have seen in the Manager’s Report, our first quarter has grown in sales and customer numbers. There are certainly many factors that influence this performance. We are so fortunate to have such a wonderful staff; competent, friendly, and very helpful. I have been told many times by our patrons, that they are so impressed with how eager our employees are to help them find items in the store. Another factor that I believe is equally as important is our General Management Team. This past winter the Board made the decision to “step outside the box” and hire a management team rather than a general manager. I feel that the positive performance we are witnessing in the Co-op is also attributed to Vicki, Kiersten, and Meagan. I have been so impressed with their hard work, their ability to work together, and their passion for the work they do. Thank you so much to everyone at the Co-op, you are all helping to build a successful cooperative. This year, the Board and the GMT are working together to create a strategic plan for our Co-op. The first step of this process is to review what it is we hope to accomplish as a member of this community. In Policy Governance language, we call this our Ends, which you can read to the left. You may wonder why we start at such a broad scale. That is a very important question. There has been a lot of talk around Chequamegon Bay about the importance of sustainable community development. Although our community may have a better idea about what that means than many other communities, we still have difficulty defining it. For me, it means we need to understand how all aspects of community development are interdependent upon one another. We cannot talk about economic development without understanding the intricate interconnections our business decisions have with the physical environment and human society or visa versa. If we want to be successful as a cooperative, we need to know what our role is in creating a better community. In the broadest of terms, our purpose is that we “exist so our community has an enhanced quality of life.” The Board and the GMT have reviewed our Ends Statement and feel that it is an appropriate starting point to begin the process of planning for the Co-op’s future. The GMT will take on the leadership role in the development of the “nuts and bolts” of the actual plan, but will work closely with the Board as the process moves forward. Looking ahead, there will also be opportunities for membership and community input as well. This is an exciting time for the Co-op and we look forward to presenting the completed strategic plan at the 2018 Annual Meeting. d
Contact the Board board@cheqfood. coop
Jen Banowetz, LMT Vaughn Library Building • Ashland 715-209-2825 • gaviamassage@gmail.com 14 | Chequamegon Food Co-op
SUMMER 2017
National Co+op Grocers Aims to Be Climate Change Leader At the first-ever Climate Day event held at the Natural Products Expo West in Anaheim, California, on March 8, National Co+op Grocers (NCG) joined with the newly formed Climate Collaborative to announce a cutting-edge awards program for natural products companies that are demonstrating exemplary leadership on climate change. “As environmentalist Paul Hawken told us during Climate Day, the data shows that food production and agriculture are major sources of climate-warming greenhouse gases,” said Nancy Hirshberg of the Climate Collaborative. “This means that our community of thoughtful, engaged leaders is especially well positioned to work together to be a powerful force in reversing climate change; just as we have worked together on so many other issues important to consumers and our world.” The National Co+op Grocers Climate Collaborative Awards will be presented for the first time in 2018 to companies that commit to at least three of the nine Climate Collaborative areas of climate action and that expand the boundaries of current industry practices by taking innovative and meaningful action to reduce their greenhouse gas emissions in at least one commitment area.
The awards selection committee will consider manufacturers, distributors, brokers, suppliers and/or service providers in three categories: emerging (under $10M in revenue), mid-sized ($10M-$100M) and large (over $100M) companies. Climate Collaborative will support all companies that make commitments by providing resources, peer networking and opportunities to report on progress. In addition to choosing winners in these categories, the Climate Collaborative selection committee will also recognize outstanding climate action among retailers. “The National Co+op Grocers Climate Collaborative Awards will shine the spotlight on companies that are leading the way on best practices to help reverse climate change,” continued Hirshberg. “Importantly, these awards provide a platform to share successful innovations, inspiring hope and continued action within our industry and beyond.” NCG contributed $100,000 in 2016 to help launch Climate Collaborative and is an underwriter of the awards program. Officially launched with Climate Day at Expo West, Climate Collaborative is a new initiative within the natural foods industry bringing concerned companies together to take bold, meaningful action to reverse
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 SUMMER 2017
climate change. “Climate change is one of the biggest issues facing the business community,” said Robynn Shrader, NCG’s chief executive officer. “We know that businesses, including NCG, can and must do more. The Climate Collaborative is the unifying force that will engage and inspire the natural products industry to lead the way on behalf of consumers. We invite and encourage others to join us in this effort.” NCG has made Climate Collaborative commitments in the areas of policy, agriculture and food waste. Additionally, since 2012 NCG has been offsetting a portion of its own greenhouse gases by funding and growing a Co+op Forest in the Peruvian Amazon. About NCG National Co+op Grocers (NCG), founded in 1999, is a business services cooperative for retail food co-ops located throughout the United States. NCG helps unify food co-ops in order to optimize operational and marketing resources, strengthen purchasing power, and ultimately offer more value to natural food co-op owners and shoppers everywhere. To learn more about co-ops, visit www. strongertogether. coop.
SUMMER 2017
Staff Updates We say goodbye to: Alaina Korpela, cleaner We note the following anniversaries: Christel Sketch, 12 years Terri Stephensen, 3 years Gene Whipple, 2 years Liz Windett, 1 year Callista Kimm, 1 year Isabel Jacobson, 1 year Noah Berthel, 1 year
Chequamegon Food Co-op | 15
PRESRT STD. U.S. Postage PAID DULUTH, MN PERMIT NO. 1003
700 Main Street West Ashland, WI 54806
WeOur Owners Coupon
Save 10% on any one visit
Must present coupon for discount and have a current owner account. Valid through AUGUST 31, 2017. Excludes non-discountable items. No Additional DISCOUNTS APPLY.
Summer 2017
• Cool Treats • Wild Hollow Farm • Words of Wellness • Summer Recipes • Store News
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