WINTER 2018
Chequamegon Food Co-op
Immunity Boosters For Winter Wellness Northcroft Farm Moquah Micro-Farm
Things You'll Love
Gift Ideas & Holiday Treats Galore!
And So Much More…
grapevine A quarterly publication of Chequamegon Food Co-op Next deadline: january 31, 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 Christmas Eve 7:30 a.m.-4 p.m. Christmas Day CLOSED New Year's Eve 7:30 a.m.-4 p.m. New Year's Day CLOSED MOVING? Email us at outreach@cheqfood.coop with your new address.
WINTER 2018
Store Update We say goodbye to: Maddy Rice, cashier/stocker We say hello to: Sharon Isaksson Tuura, deli assistant manager Matthew Nagro, cashier Emily Robertson, cashier We note the following anniversaries: Claire Glafke, 1 year Julie Sorensen, 18 years Corrine Sigmund, 8 years
From the Managers Kiersten Galazen, Vicki Richeson, & Meagan Van Beest General Management Team We hope you are snuggled up in a cozy chair with your favorite warm beverage as you sit down to read this issue. The calm, peaceful days of winter are the perfect time to reflect on the past year and look ahead to the next. There were certainly some major milestones in 2018 and 2019 should prove to be just as transformative! At the beginning of the year, we added products from Deli, Cheese, and Refrigerated to our Fresh Deal offerings. Fresh Deals start every Wednesday and are a great way for you add perishable items to your shopping list. You can find the weekly Fresh Deals on our website, in the Sunflower Seed e-newsletter, and on flyers and signs in-store. Owner Rewards launched in June, which included transitioning Senior Monday to Senior Daily Double points. Double points were also added for low-income shoppers with the Food For All rewards. Response has been almost exclusively positive. We are happy to report that traffic and sales have grown, and it appears to be partially result of Owner Rewards. Speaking of growing, the Co-op’s outreach program continues to expand, reaching thousands of people this year. In 2018, we had an event or class almost every week! This doesn’t even count the many meet & greets, community events, and health fairs that we also sponsored or attended. Finally, and perhaps most importantly, we unveiled our strategic plan. Our “Five to Thrive” strategic plan will help inform our decisions for the next five years. The plan itself is an extensive document that analyzes our current market position and dives into projects that will meet our ends. The NCG Food Co-op Impact Study released in 2017 included five areas where co-ops excel: local, community, health & nutrition, great products, and a healthy planet. The GMT decided these five topics aligned with the Co-op’s Ends and offered the perfect structure for our plan. As we cast a glance at the year ahead, expect more class and event offerings (check out the Winter schedule starting on page 8). We will also be digging into some of the items on our strategic plan list, including improving access to healthy food, improving energy efficiency, decreasing environmental impact, and increasing our local product selection. In the meantime, we thank you all so much for your continued support. May you and yours have a wonderful winter season, filled with the best food! d
2 | Chequamegon Food Co-op
WINTER 2018
Local to the Core! f
Chequamegon Food Co-op makes it a priority to stock local food and goods. In fact, our participation in the 2012 Lake Superior Compact means that we have committed to purchasing 20% of our products locally by 2020. To keep us on track (or at least get us close), we need your help. If you currently grow or make products that you think would fit well on the Co-op’s shelves, here’s how to become a local vendor.
What is Local? We define local as those producers within 100 miles of our store in Ashland, Wisconsin. For reference, this radius encompasses Virginia, Minnesota to the northwest, near Turtle Lake, Wisconsin to the southwest, over to Rhinlander, Wisconsin in the southeast, and Lake Superior to the northeast (yep, the lake takes up a fair amount of our local circle).
Become a Vendor Stop in and pick up a local vendor packet. In there, you will find a form that will ask for the information we
WINTER 2018
need to set you up as a supplier to the Co-op. You’ll also find our requirements for vendors, including how to invoice, scheduling deliveries, and more helpful information.
Produce Promises Each year, the Co-op Produce Department sends out requests to local farmers asking them to commit to growing and selling a certain amount and type of produce to the Co-op. These standing purchase orders create a guarantee for both the Co-op and the farmer. If you would like to be considered for the Produce Promises program, please reach out to Produce Manager Sarah Jackson.
Financial Help The Chequamegon Food Co-op’s micro-loan program began in 2008 as a way for the cooperative business to invest its profits in the local food system. In an effort to support the local food system and increase the availability of local products, the Chequamegon Food Co-op offers
micro-loans to qualified local food producers. The Co-op’s micro-loan program began in 2008 as a way for the cooperative business to invest its profits in the local food system. To date, micro-loans have helped fund packaging for drinkable yogurt from Springbrook Farm, a grain mill for Maple Hill Farm, a poultry processing trailer for Pasture Perfect Poultry, and plant stock for River Road Farm, among many other projects. Loans are capped at $5,000 and have up to a 3-year payback period. Proposals for the spring cycle are due by March 1 with funding decisions made by March 15. Proposals for the fall cycle are due by September 1 with funding decisions made by September 15.
Product Suggestions Do you know someone who makes a product locally or have you bought a local product you love? We definitely want to know about new local businesses and products. Drop a note with as much information as you have into our Customer Comment Box and we will look into it!
Chequamegon Food Co-op | 3
Things You'll WINTER EDITION
Pacific Foods Organic Oat Beverage Looking for a dairy-free, carageenan-free, soy-free beverage to put on your morning bowl of cereal? This drink packs the sweetness of oats with a healthy dose of calcium and vitamin D. Also good for baking!
Wedderspoon Apple Cider Vinegar with KFactor 16 Manuka Honey Made in New Zealand from cold-pressed apples, this ACV contains Manuka and Beechwood honeys for a hint of sweetness. Use it alone as a daily tonic or add it to salad dressings and any dish that could use a tart little kick.
From treats to gifts, look here for NEW goodies you're sure to love!
Wisco Pop Organic Sodas Expertly crafted to be flavorful and refreshing, grab a four-pack of Cherry, Ginger, and Grapefruit soda for your holiday entertaining. Made in Viroqua, Wisconsin.
South Shore Meats Beef Cranberry Summer Sausage Dave's Gourmet Insanity Sauce Slip a bottle of this spicy hot sauce into someone's stocking as a gift or put a little dab on your eggs in the morning as a pick-me-up.
4 | Chequamegon Food Co-op
This local cranberry summer sausage packs some serious sweet and savory flavor. Pair it with locally made cheese from Happy Hollow Creamery along with some whole wheat crackers and you'll be ready for company in no time!
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Hemp Organics Organic Lipstick & Liptints Go ahead and lick your lips because everything in these lipsticks and liptints is completely safe. Made in small batches, they contain no fragrances, FD&C dyes, or synthetic preservatives.
PetGuard Mr. Barky's Treat your favorite pup to some of these all-natural vegan dog snacks are made in the USA. They're crunchy and nutritious, but skip the use of artificial colors, flavors, and preservatives.
Evolution Salt Co. Salt Lamps
Sarabecca Truly Natural Perfumes Roll-on scents made from pure plant essences in a base of organic oils. Nothing synthetic and not tested on animals. A great gift idea for anyone who loves fresh, floral scents.
AromaLocket Aromatherapy Necklaces Available in a variety of designs, these necklaces allow you to experience the gentle diffusion of the essential oil of your choice throughout the day.
WINTER 2018
Made from pink Himalayan salt mined from the foothills in Pakistan, these lamps offer an orange or pinkish glow to any space that needs a calming atmosphere. Available in Small, Pyramid, and Raindrop shapes.
Wishgarden Herbs Herbal Dietary Supplements Created in small batches to control quality, these herbal remedies use natural ingredients carefully selected for both their function and flavor. Look for blends that include Sleepy Nights, Deep Stress, and Kick Ass Immune to help with holiday wellness.
Chequamegon Food Co-op | 5
Immunity Boosters For Winter Wellness Meagan Van Beest marketing & member services manager
Winter poses a particularly stressful time for our bodies. We tend to exercise less and eat more. Add to that a lot of time spent indoors, in closer proximity to each other (and our various germs), and you have a recipe for illness. However, you don’t have to let cold and flu season get the best of you. Build up your immune system to create a foundation of good health that will help you not only avoid getting sick, but also help you bounce back faster if you do get ill. Ready to supercharge your immunity? These foods and supplements will help keep your system in tip-top shape not just through cold season, but also all year long.
Antioxidants Eat a variety of fruits, vegetables, whole-grains, nuts, and seeds to add plenty of antioxidants to your diet. In addition to helping ward off colds, antioxidants can lower your risk of heart disease and certain kinds of cancers. Deeply colored foods have more of these powerhouse substances, so choose
dark, leafy greens over iceberg lettuce for example. Antioxidants include vitamins C and D. Studies have shown that vitamin C can help reduce symptoms of a cold, while vitamin D decreases your risk of respiratory infections. Since it is difficult to get vitamin D through food alone, look to supplements and sunshine (the sun emits it) to get your daily dose. Particularly potent foods to eat: pomegranates, citrus, and red bell peppers.
Omega-3 Fatty Acids Omega-3 fatty acids can be instrumental in stopping the flu because a component of docosahexaenoic acid (DHA) call protectin D1 appears to stop the virus from replicating. Add to this their beneficial anti-inflammatory properties and omega-3s are a musthave immunity booster. Add cold-water fish such as sardines, salmon, trout, and tuna to get a good dose of omega-3s. Nordic Naturals also offers fish oil supplements in a variety of forms, from gel caplets to gummies, that don’t taste fishy. Algae is a vegetarian
source of DHA, though it is hard to add to your menu plan. Look for Spectrum Vegetarian DHA in the Wellness section.
Probiotics Inside our stomachs is another world, where bacteria (sometimes called gut flora) live and grow and either help us or hurt us. Probiotics are the helpful sort of bacteria that live in our guts. Researchers gave 200 college students either a probiotic supplement or a placebo for 12 weeks. The students who consumed the probiotics had shorter colds on average when compared to the placebo group, even though they both caught the same amount of colds during the study period. Probiotic-takers also reported that their symptoms were significantly less severe. You’ll find probiotics in fermented foods such as kefir, kimchi, sauerkraut, and yogurt. If the thought of these foods turns you off, there are a variety of supplements that contain probiotics. Look for them in capsules and other forms. d
Fire Cider Health Tonic
R WINT ER BAZAA OPE N H OU S E
Thursday, December 6 4-7 p.m. Chequamegon Food Co-op
Wintergreen Wintergreen Remodeling Affordable Efficiency Remodeling Improvements We want to lower your energy bills! Ingredients 1/2 cup peeled, diced horseradish 1/2 cup peeled, diced garlic 1/2 cup peeled, diced onion 1/4 cup peeled, diced ginger 1/4 cup peeled, diced turmeric 1 habanero chile, split in half 1 orange, quartered and thinly sliced crosswise 1/2 lemon, quartered and thinly sliced crosswise 1/2 cup chopped parsley 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 1 teaspoon black peppercorns 2 to 3 cups raw unfiltered apple cider vinegar (at least 5% acidity) 1/4 cup raw honey, or to taste
Directions Place all of the ingredients except for the apple cider vinegar and honey into a clean 1-quart canning jar. Add the vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar with a clean lid. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well. Let the jar sit unopened for at least 3 weeks and up to 6 weeks. Shake daily. Strain out the vinegar into a clean jar. Add honey. Refrigerate and use within one year. Recipe courtesy of Chequamegon Food Co-op. The Grapevine, Winter 2018
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CranberrY reliSh ingredients
1 pound whole cranberries, fresh or frozen 1 pound granny smith apples, cored and finely chopped 15 ounces canned mandarin oranges, drained and finely chopped 10 ounces canned crushed pineapple, drained 1/2 cup honey Winter Bazaar 1/4 teaspoon cinnamon Thursday, December 6 – 4-7 p.m. 1/4 teaspoon ground ginger FREE! No reservation necessary. OPEN HOUSE - allspice Shop sales (10% of local 1/4 teaspoon products and more!), sample holiday foods, meet local makers, and enjoy our kickoff to the winter season.
WINTER 2018
December
preparation
pulse cranberries in a food processor until coarsely chopped. transfer into a bowl and add pineapple, apple, and orange Register at pieces. Customer Service or call (715) 682-8251! Add honey and spices and mix well. taste and adjust as needed. refrigerate overnight to allow flavors to Wellness Wednesday Wellness Wednesday develop. Bring to room and Wednesday, January 9 – All Day Wednesday, December 12temperature – All Day mix wellNo before serving. necessary. FREE! No reservation necessary. FREE! reservation MEET & GREET – Stop by to learn more about MEET & GREET – Stop by to learn more about cranberry is aand holiday local wellnessrelish products services.staple Local local wellness products and services. Local Tips & notes product makers and practitioners wellness product makers and practitioners will wellness for many. tangy and sweet, this is will ingredient Add 1/2 step be in-store throughout the day (TBA: Look be in-store note: throughout thecup dayraisins (TBA: at Look thea list perfect “makeonline). aheadOwners dish,” as 2 for extra for and schedule alsoits for a list andsweetness. schedule online). Owners also receive off wellness products. receive 10% off wellness products. flavor 10% improves when allowed to sit
Entertaining Ideas: Kids’ Holiday Make & Take Gifts Gatherings Tasting with Buzz & Suds recipe courtesy of chequamegon Food co-op. reprinted with permission Thursday, Decemberfrom 13 –strongertogether.coop. 4-7 p.m. Saturday, December 8 – 10-11 a.m. FREE! No reservation necessary. Instructor: Jennifer Lavasseur, Buzz & Suds TASTING - ‘Tis the season for entertaining! FREE, but reserve your spot! Stop by to see our special spread of appetizer REGISTRATION DEADLINE: Thursday, ideas (with recipe cards and ingredients too) December 6 along with other inches. Bring to a suggestions. boil. reduce heat to HANDS-ON – Kids can make three projects ingredients maintain a simmer, cover and cook until to 1give gifts. They also choose a 1/4as cups wild ricecan (8 ounces) Season’s Eatings: Holiday Tasting tender, about 1 hour. drain well. meanwhile, Christmas soap Jewish wrapped paper(1/2-inch they 4 cups cubed ryeinbread Friday, December 21 – 12-7 p.m. spread on a baking sheet; bake, decorate. All of this day-old fun will include hot cocoa cubes), preferably FREE!bread No reservation necessary. stirring once halfwaythe through, until dry and1 holiday snacks!sausage, Adult supervision by pound turkey casings removed TASTING - Sample delightful specialty and crisp,foods aboutwe 25have minutes. increase oven parent orchopped guardianleeks, required. 2 cups white parts only seasonal in store that will fill temperature to 425°. coat a 3- to 4-quart 2 tart apples, cut into 1/4-inch dice your holiday table with flavor. Make Take: baking dish with cooking spray. About 15 1 cup&diced celery Fresh Evergreen Wreaths minutes before rice is done, cook sausage 3 cups chicken/turkey broth Sunday, 9 – 1-3 p.m. and leeks in a large skillet over medium 1 cupDecember dried cherries Instructor: Melissa Fischbach, heat, stirring and breaking up with a spoon, 1 cup coarsely chopped pecans Wild Hollow Farm minced fresh marjoram Beginner Knife Skills 6 to 8 minutes. until the sausage is browned, 1 1/2 tablespoons Cost: $40/$35 owners Tuesday, January 8 – 5:30-7:30 p.m. Add apples and celery; cook for 3 minutes 2 teaspoons minced fresh thyme REGISTRATION DEADLINE: Instructor: Chef Lars Dukowitz, more. transfer sausage mixture to a large 1/4 teaspoon salt Thursday, December Cooking bowl. Addwith riceLars and bread, then stir in broth, 1/4 teaspoon freshly6ground pepper HANDS-ON - Celebrate winter by learning Cost: $20/$15 owner thyme, salt and cherries, pecans, marjoram, to preparation make a fresh evergreen wreath to enjoy in Registration required. Cost isbaking per person. pepper. transfer to prepared dish your homeoven this season. Space is limited. and cover tightly with foil. Bake stuffing for preheat to 300°F.We will demonstrate theplace mechanics of putting everything together REGISTRATION DEADLINE: 35 minutes. uncover and bakeSunday, until theJanuary top 6 rice in medium saucepan and add andenough providewater all materials tools, 1including HANDS-ON yourmore. cutting skills in is browned, 15–toSharpen 20 minutes to coverand by about 1/2 a variety of evergreens, other seasonal tidbits this technique-focused class. Bring your own andrecipe dried courtesy flowers of tochequamegon add a special Food touch. co-op. reprinted withand permission from strongertogether.coop. knives cutting board.
Wild riCe StuFFing With apple & SauSage
January
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(in the refrigerator) Making Vinegar 101 overnight. Sunday, January 13 – 1-3 p.m. Instructor: Cindy Hale, Clover Valley Farms & Vinegary Cost: $20/$15 owner REGISTRATION DEADLINE: Friday, January 11 HANDS-ON - Cindy Hale of Clover Valley Farms & Vinegary will give a quick introduction to the different type of vinegars (i.e. white distilled, Balsamic, Wine and Cider Vinegars, etc.), how they are made and their different characteristics. She will then lead you through the steps of creating your own homemade wine and fruit vinegars. You will go home with a jar of bacterial "mother" and an easy to follow procedure for culturing your own home made and healthful vinegars.
Cheeky Monkey Food Safari January 19 – 10-11:30 a.m. FREE! No reservations necessary. TASTING - Children ages 12 and under can this stuffing great foods for filling sample different,isunusual while exploring the “jungle” at the Co-op. Each child will prepared acorn squash halves. receive a gift bag loaded with fun goodies after substitute portabella mushrooms for completing their exploration. This activity will help your child learn to try new foods, and he the sausage and vegetable broth for or she may come away with a new favorite!
the chicken or turkey broth to make this dish vegan.
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Co-op Calendar This is just a start! See additional events at chequamegonfoodcoop.com or on our Facebook page! Diet Overhaul! Tuesday, January 22 – 5:30-6:30 p.m. Instructor: Rebecca Crumb-Johnson, Registered Dietitian, Memorial Medical Center FREE, but reserve your spot! REGISTRATION DEADLINE: Monday, January 21 DISCUSSION - Create a doable plan that will help you ditch junk food and develop healthy eating habits…for life!
Sushi 101 Thursday, February 7 – 5:30-7:30 p.m. Instructor: Chef Lars Dukowitz, Cooking with Lars Cost: $20/$15 owner REGISTRATION DEADLINE: Tuesday, February 5 HANDS-ON - You’ll be rolling your own sushi at home after taking this class. Learn techniques to make tight rolls with tasty filling.
Tapas Party Thursday, January 24 – 5:30-7:30 p.m. Instructor: Chef Lars Dukowitz, Cooking with Lars Cost: $20/$15 owner REGISTRATION DEADLINE: Tuesday, January 22 HANDS-ON –The Spanish tradition of tapas is fun and versatile. These small, savory dishes work well as appetizers or snacks, but can also be combined to make a full meal. Learn all about tapas and try your hand at making some!
Kids in the Kitchen: Pizza Party Saturday, February 9 – 12-1 p.m. Instructor: Chef Jonathan Berthel, Penokee Mountain Foods FREE, but reserve your spot! REGISTRATION DEADLINE: Thursday, February 7 HANDS-ON – Happy National Pizza Day! Make your own dough, create homemade sauce, and chop your toppings in this family friendly class. Adult supervision by parent or guardian required.
February
Traditional Slow Cooking Methods Sunday, February 10 – 1-3 p.m. Instructor: Chef Jonathan Berthel, Penokee Mountain Foods Cost: $20/$15 owner REGISTRATION DEADLINE: Friday, February 8 HANDS-ON – Whether roasting or simmering or some other type of low-andslow, there’s definitely tricks to learn when it comes to slow cooking. Learn how to perfectly prepare traditional slow cooking recipes.
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Heart Healthy Eating Tuesday, February 5 – 5:30-6:30 p.m. Instructor: Ashley Runge, MS RD, Memorial Medical Center FREE, but reserve your spot! REGISTRATION DEADLINE: Monday, February 4 Learn about the most recent, evidence-based approaches to eating for cardiovascular health, including healthy vs. unhealthy fats and sodium recommendations. We will also discuss some lesser-known heart health tips and practice meal planning for heart health!
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WINTER 2018
Wellness Wednesday Wednesday, February 13 – All Day FREE! No reservation necessary.
MEET & GREET – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be in-store throughout the day (TBA: Look for a list and schedule online). Owners also receive 10% off wellness products. Date Night: Cooking with Wine Thursday, February 14 – 5:30-7:30 p.m. Instructor: Chef Lars Dukowitz, Cooking with Lars Cost: $40/$30 owner - Cost per couple! REGISTRATION DEADLINE: Tuesday, January 22 HANDS-ON – Happy Valentine’s Day! What better way to share your love of food than preparing a delicious meal. Grab a friend or a loved one and work together to create a meal that features wine as the special ingredient. Movie Night: Food Patriots Thursday, February 21 – 6-7:30 p.m. FREE! No reservations necessary. MOVIE - Have you ever wondered if small changes can make a big difference? Join us for the story of the Spitz family and their journey toward a new way of consuming food. Food Patriots tells the story of Jeff Spitz and Jennifer Amdur Spitz, whose lives changed when their son became sick after eating chicken contaminated with a superbug that antibiotics couldn't kick. They made seemingly small changes to their diet and saw big changes to their lives. Watch as the family learns more about food sources, raises outlaw chickens in their backyard, and meets other people along the way who are trying to change the way we buy and eat food. Free organic popcorn and hot chocolate!
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t f o r c h t r No arm F Meagan Van Beest marketing & member services manager
Northcroft Farm Owner Brian Clements LOCATION Moquah, Wisconsin Popular Products carrots, herbs, salad mix FACEBOOK NorthcroftFarm EMAIL northcroftfarm@gmail.com
Moquah Micro-Farmer
G
etting into farming is not exactly easy. Throw in a global economic meltdown, and you don’t exactly have a recipe for success. And yet, Brian Clements managed to grow his farm despite that very scenario. The year was 2008. Brian had just earned his degree at Northland College. Just after graduation, the economy began to take a serious dive. Not having any great job prospects on the horizon, Brian decided to take a risk and asked Chris Duke, owner of Great Oak Farm in Mason, Wisconsin, if he could rent halfan-acre of land. Chris said yes, and Northcroft Farm was born. Brian spent the next several years testing crops, refining growing techniques, and generally learning what life as a farmer looked like. In 2012, he felt it was time to expand. He purchased property just off County Highway G in Moquah, Wisconsin to do just that. Now, Northcroft Farm covers two-and-ahalf acres and includes a 30’ by 168’ hoop house for extending the growing season. Brian works mostly solo, doing everything from planting to
10 | Chequamegon Food Co-op
bookkeeping. His wife Emily helps out occasionally, especially with deliveries. He works at Spirit Creek Farm in the winter to supplement his farm income. When he can snag a few moments to relax, he enjoys taking his dog on walks down along the banks of Fish Creek, near the farm. The growing season kicks off in late March, even though there is often still snow on the ground. Brian uses Vermont Compost’s soil mix to start his seedlings indoors. The tiny plants get transplanted into the hoop house in early April. Then, the plants make the big move into the fields in early May. Brian starts a new batch of plants every seven days to have a continuous supply of crops. In the height of summer, a typical day starts around 6:00 a.m. Brian gets out into the fields right away to do the early morning harvesting before it gets too warm. Then, around 9:00 a.m., he’ll stop for a quick breakfast before starting on the task of washing and packing what he harvested that morning. He spends the afternoon cultivating to keep everything tidy or transplanting to keep the harvest coming. Harvesting is generally Tuesday, Wednesday, and Friday
WINTER 2018
mornings, with much of the balance of time spent doing the many tasks needed to keep things growing and to sell what he grows. Most of Brian’s soil amendments come from the chickens and turkeys he has kept for the past several years. He also uses compost from the Northland College composting facility and occasionally purchases an organic fertilizer called Vegi Plus. With all these additions, his soil has become fertile and productive. While the soil has been great for growing, the big rain events of the past several years have taken their toll on the land. Brian has put a lot of work into water control, digging ditches and ponds, as well as raising a couple of fields so they are higher than what has become regular flood levels. This past spring, Brian saw 14 inches fall on his fields in just three days. That caused a lot of crop damage, so Brian will continue to work on the land to improve drainage and hopefully limit losses. Still, the 2018 season was a success for Northcroft Farm. Brian sold over 3,000 pounds of salad mix, probably his most popular item. Considering how light salad greens are, that’s a lot
WINTER 2018
of food coming off of a relatively small plot of land. His other most popular products are carrots and mint, with the carrots being sought after at area farmers markets. When asked what he loves most about farming, Brian responds, “Working outside in the fresh air.” Besides that, there is great pleasure partaking in the fruits of his own labor. “Vegetables taste so much better and fresher when they come from your own field,” he says. What started with a leap of faith and a small plot of rented land has turned into a productive and successful micro-farm on land that is all his own. Next year, Brian plans on installing a new hoop house to increase his capacity. He will also build additional ponds and plant trees along the fence lines and in areas of the farm that cannot be cultivated. His hope is that these tactics will help with soil erosion and drainage. More than that though, his choices are building on solid ground to keep Northcroft Farm growing well into the future. d
One of the new holding ponds to help capture excessive rain water at Northcroft Farm.
Chequamegon Food Co-op | 11
Words of
Wellness
Julie Sorensen wellness manager
I
watched many family members and friends move away this summer. In the process, they had to decide what to take with them and what to leave behind. Letting go of possessions can be difficult for some folks. But face it, we all have too much stuff! Recently, a young friend reduced her belongings to a very small pile. The picture of her on Instagram reminded me of photos from a book called “Material World: A Global Family Portrait” by Peter Menzel. Photographers traveled to thirty countries to live with a family for a week and then took a picture of the family surrounded by all their possessions in front of their house. It was fascinating to see the pictures. Some were just a few jars and jugs while others were surrounded by a host of electrical gadgets. Getting rid of stuff is a good thing, I think. I was further inspired by the
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2nd Wednesday of each month Owners receive 10% off health & body care products! DECEMBER 12 JANUARY 9 FEBRUARY 13
book “The Gentle Art of Swedish Death Cleaning” by Margaret Magnusson (available at the library). It was a very brief book that deals with older people and the number of belongings we accumulate. The author thinks it is a good thing to give away a lot of your belongings to relatives or others in need while you are living to decrease the amount that will be left when you pass away. My mother did this to her house in her later years. She just didn’t want too much stuff and as a result it was very easy to deal with my mother’s possessions after her death. I love going to estate sales and looking for treasures, but the amount of stuff that some folks hold on to over the years is astounding. It makes me think twice about buying anything more, along with trying to reduce the amount of stuff I have now. One of my weaknesses is books. Because I love to read, owned a book store, and can’t pass up a used book shop, I have way too many of them. There are a lot of places to donate books that you don’t want anymore. The Little Free Libraries in town are good candidates as well as the Book Nook in the basement at the Vaughn Public Library. Most of the resale shops have book shelves to fill, too. Did you know that the Co-op has a free book shelf in its deli seating area? Having a get-together with friends and swapping books is also a fun way to share your surplus of books. When you pick up a magazine, it
12 | Chequamegon Food Co-op
is rare that there isn’t an article on decluttering and trying to simplify your life. If you read Marie Kondos’ books “The Life Changing Magic of Tidying Up” or “Spark Joy” or if you saw a comedy skit based on them, you know her advice on how to go about decluttering your belongings. Going through your belongings one at a time and asking yourself does it spark joy in your life? I find this helpful advice – why keep something if it doesn’t? You have to put your emotions aside and not save things because they were gifts or have sentimental value. It takes time to declutter, but if you start small and do a little every day - one cupboard at a time - it will definitely be worth it in the end. As you go through your belongings, it feels so good to be organized and have less stuff to deal with. Everything has its place and is where it is supposed to be. It is a more peaceful way of life. I would love to be a minimalist, but it just isn’t me. I have too much stuff, but I am trying hard to let a lot of it go. It is a healthy thing to declutter your house, your life. Maybe this advice will even help you with your holiday giving – give that extra set of china to your niece who has always admired it or give gifts of food from the Co-op. Whatever you choose to give, consider its usefulness and whether it will spark joy. d
WINTER 2018
Meet taff! t he S
SAY ! HELSLcO hultz Karly
Chill Cheese & Buyer
Where are you from and what brought you to Ashland? I grew up in Marengo, just a bit south of Ashland. I graduated from high school and left and came back and left and came back. This place is home now because I have found my people. What do you do at the Co-op? I’m the buyer for the Cheese and Refrigerated departments. I started off as a cashier four years ago when we moved to our current location. I've worked in produce and on the registers too. I'm like a Swiss army knife - versatile and handy to have! What’s your favorite thing about working here? I love having access to local and organic food, especially the variety. There are so many different types of food here at the Co-op. Anything else you want people to know about you? I love cats. And cheese. But not mixed together. My birthday trip will be to the U.S. Cheese Championship in Green Bay.
Did You Know?
For real estate needs, big or small, we’re here to help, just give us a call
(715) 373-2583
109 W Bayfield St Washburn, WI
www.bluewaterrealty.org
Serving Ashland County, Bayfield County, and surrounding areas Ava
WINTER 2018
Jon
Brenda
Kimberly
Tony
Barb
You can see your renewal date on the back of this issue of The Grapevine! If it says "Fully Vested" then you have purchased your full share. Otherwise, the date next to your address is when your next share payment is due. We no longer send reminder mailings to cut down on both cost and environmental impact. We hope this helps you keep up-to-date on your ownership payments. Questions? Give us a call at (715) 682-8251.
Chequamegon Food Co-op | 13
Chequamegon Food Co-op Board Of Directors Board of Directors board@cheqfood. coop Mark Abeles-Allison Carole Carlson Nicolle Grueneis Aimee Kaufmann Steve Sandstrom Kenneth Tuckwell Board Info Minutes and agenda are posted in store and on our website. BOARD MEETINGS All meetings are the third Tuesday of each month at 5 p. m., unless otherwise noted, in the Community Room. Owners are welcome! Tuesday, December 18, 2018 Tuesday, January 15, 2019 Tuesday, February 19, 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.
Board Update Steve Sandstrom board president As we approach the end of our fiscal year, the Board is very optimistic about our 2018 performance. We have had several record-setting months this year and anticipate a strong finish. I am sure that I speak for the whole Board when I say that we are very fortunate to have such a strong General Management Team and so many dedicated employees who help make this success possible. A big thanks to everyone! As the Board looks forward to the coming year, we need to begin searching for new Board members. Board members serve three-year terms and can serve three terms consecutively. The terms are staggered so that only a few seats are open each year. Due to resignations or term limits, we frequently have years that we require recruiting new Board members. Currently, we have one open seat due to a resignation and will have more openings in the spring. According to our bylaws the Board has the authority to fill any vacancy for the remainder of the current term. So, this means we have both an immediate need for a new member as well as planning for potential openings in April. Co-op owners should consider serving on the Board of Directors. I have had the opportunity to serve on several different boards, both corporate and non-profit, in my lifetime. Serving on the Co-op Board has been one of the most rewarding and enjoyable boards that I have every had the pleasure to serve. If you are interested in serving, please email your contact information to outreach@cheqfood.coop or drop off a letter of interest at the store. We will be happy to answer any questions you may have. Along with searching for new members, the Board has also committed to incorporating a regular schedule of professional development/education as part of our monthly Board meetings. In September, we learned more about sustainability and how it relates to the mission of the Co-op. I made a presentation to the Board about how sustainability requires incorporating a new way of thinking. We need to embrace the idea that everything we do is interconnected to everything else. Solutions cannot happen without being aware of all the consequences of our decisions. This is called systems thinking. If there is interest from our owners regarding this topic, I would be happy to offer a sustainability session at the Co-op for owners. Please contact Meagan at meaganv@cheqfood.coop to express your interest in attending. Finally, thank you all for your continued support. This business would not be sustainable without you. We hope you and yours have a joyous new year! d
14 | Chequamegon Food Co-op
WINTER 2018
YOUR
e g n a Ch MAKES CHANGE
Chip for Change is a contribution program where you can round up your purchase at the registers to the next dollar. The balance goes into the Co-op’s micro-loan fund. In 2017, customers gave over $13,000 to the fund through the Chip for Change program. The Co-op’s micro-loan program began in 2008 as a way to invest in the local food system. To date we have loaned over $165,000 in no-interest loans to farmers and local food producers.
2018 Fall Micro-loan Recipients
Buzz & Suds
SoleKicks
Ashland, Wisconsin
Ashland, Wisconsin
Owner Jennifer Lavasseur will be using her loan to fund the completion of the Master Herbalism Program. The knowledge she gains will help Jennifer to use herbs in her body care products.
Owner Zach Jurewicz will use the funds to purchase lasts (shoe forms) to make an expanded line of hard-soled shoes called Kid Kicks. Zach will also buy leather, sole material, and pattern making time.
WINTER 2018
Chequamegon Food Co-op | 15
PRESRT STD. U.S. Postage PAID DULUTH, MN PERMIT NO. 1003
700 Main Street West Ashland, WI 54806
WeOur Owners Coupon
Save 10% on any one visit
OWNER account MUST BE CURRENT. ONE COUPON PER OWNER HOUSEHOLD. Valid through February 28, 2019. Excludes non-discountable items. No Additional DISCOUNTS APPLY.
Winter Bazaar JOIN US ON
December 6 10% Off LOCAL • Free Samples • Meet & Greet In-store from 4-7 p.m.
chequamegonfoodcoop.com