c h e q u am e g on f o o d c o o pe r a tive winter 4 6 8 11 13-14 C'mon! Get on Board
CHIP Pays Off to Local Farms
The Twisted Twig Rythym
Beauty of the
beets
By Meagan Van Beest, Marketing & Member Services Manager As winter storage vegetables take center stage, the humble beet has finally found its way into the spotlight. Whether tossed with goat cheese and vinaigrette over a bed of spinach or roasted with other root vegetables, this versatile root vegetable deserves the attention. Beets can be eaten raw, whipped, pickled, grilled, boiled, or roasted. These tasty little orbs can be turned into soups or salads and served hot or cold. Beyond their general utilitarian nature, beets also contain folate (also known as folic acid or vitamin B9), potassium, manganese, dietary fiber, vitamin C, copper, magnesium, iron, and phosphorus. Beet tops are high in vitamin A and potassium while also being a good source of vitamin C.
Many people are turned off by beets earthy flavor. It’s best to think of the taste of beets as a bass note that can shore up either sweetness or spiciness. Beets get along well with the tanginess of goat cheese and vinegar. They also pair well with the creaminess of sour cream. Add fresh oregano, thyme, or sage to harmonize with the earthiness. Beet’s green tops are often discarded, but are also edible. The greens make a great addition to stir fries, but can also be boiled or steamed. Toss with a little butter, lemon juice, and minced garlic for a quick side dish. As an added bonus, beets also work as a natural food colorant. Beet juice acts as a purplish dye for Easter eggs or cloth. The reddish liquid can also be added to tomato based dishes to soften the acidic flavor and desserts to
The Beauty of Steam
Warm Beet Salad 6 medium beets, trimmed, but unpeeled and whole Olive oil for coating 1/2 cup pecans 1/2 teaspoon red pepper flakes 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/8 teaspoon cayenne Salt and pepper to taste Fresh greens, few handfuls 1/3 cup blue cheese, crumbled Balsamic vinegar, for garnish
add more color. Jams, jellies, ice cream, candies, and breakfast cereals also benefit from a little beet juice color enhancement. Here are some quick tips for cooking beets and a recipe to get you started on your beet journey. • There’s no need to skin beets before cooking. Simply cook and the skins should rub off easily. • Beet juice will temporarily stain clothing and skin, so take care when handling them and even consider gloves. The juice also colors light-colored toppings, so add yogurt or sour cream last to minimize the bleeding. • Beet stems are tough, so discard them unless you want to use them in soup stock. • For more recipes, visit www. strongertogether.coop collections/glorious-beets/
juicy news from the Chequamegon food co-op
Preheat the oven to 425º F. Toss whole beets in olive oil to coat. Place on a baking sheet and roast until tender about 35-45 minutes. Remove from oven and let cool slightly. While beets are roasting, mix spices and pecans in a small bowl. Add enough olive oil to the bowl to coat the nuts. Toss to coat. Toast pecans over medium heat, about 8-12 min. When beets are cool enough to handle, remove skins and cut beets into wedges. Place a small handful of greens on each plate. Place 4-5 wedges over each plate of greens. Sprinkle with pecans and blue cheese. Top off each salad with a small drizzle of balsamic . Serves 4. From the Chequamegon Food Co-op 30th Anniversary Cookbook, adapted from Nosh restaurant, via Jill O'Neill. Beet photo©Dinostock/PhotoXPress
2 from the manager
chequamegon food cooperative By Harold Vanselow, General Manager
The operational results for the third quarter of 2013 clearly show why we need to expand! On July 1, the first day of the quarter, we had the most customer transactions for any one day in our history at 438. That record lasted a bit more than a month because the first Monday of August saw us hit 449. When all was said and done, August’s final customer tally of 10,125 marked the first time in our history that we topped the 10,000 mark for a month. Sales in July jumped up 8.5 percent over July 2012, while August jumped 10.6 percent, September 10.9 percent, and today we see that October jumped 11.5 percent. Sales for the quarter of $750,000 meant we saw an increase of an even 10.0 percent over the third quarter of 2012.
Two years ago, increases in both customer transactions and the volume of sales led your Board of Directors to purchase the building at the corner of Chapple and Main as the site for our expanded store. Since that decision, we have continued to set daily, weekly, quarterly, and annual records in all of the areas in which we measure our results. Now we are nearing the completion of a year-long process of designing the interior of the new store and selecting the equipment to install there. If all goes as planned, work in the new store will begin the first half of January and finish mid-summer of 2014. With all of that being said, let me try to lay out why, despite all that the staff has done to plan
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and prepare for the relocation, there are still two huge hurdles left to get over, both mostly out of our control or sphere of influence. First, financial institutions make their business loans based on the relationship of the projected appraised value of the finished product times 80 percent. They make loans for equipment at a 60 percent rate (at best). So if the appraiser selected by the bank decides that our finished product in mid-2014 will be worth $2 million, we would be eligible for a bank loan up to $1.6 million. But if the appraiser decides the building might only be worth $1.4 million, the maximum amount of a loan would be $1.1 million, a half a million dollar difference from the $2 million appraisal. We will share all of our interior and exterior architectural and equipment plans with the appraiser, but that is about as far as we can go in influencing the final appraisal amount. With the recent downturn in the real estate market, it is 100 percent understandable that a bank would need a strong, unbiased appraisal in order to avoid funding a project whose outcome has less value than the loan given. Such a difference though could cause us to have to reevaluate our plans or come back to the membership for additional member loans. Second, we have nothing but estimates for what the cost of remodeling the building will be. Bid documents will soon be available. These plans will allow general contractors to give their best estimates to remodel the long-time furniture store, turning it into a modern, highly energy efficient grocery store and deli. The schedule, as of today, has the bid document being opened December 31, with the general
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contractor selected shortly thereafter. If the best bid from a qualified general contractor comes in considerably over what we have been using as our estimate that could also cause us to re-evaluate our plans or come back to the membership for additional member loans. The end result for both of these scenarios is the same. Despite everything that we and those we have employed to help us in the project have done, we still may come up short of the funding needed to build out the plans once the appraisal and project bid are received. Our hope is that the appraisal will be high enough and the bid low enough such that we can just hit the ground running in early January, but if we are unable to successfully assemble a financing package at that time we may be asking for your help once we get into 2014. The difference between now and then though is that when we get to 2014 we will know the appraisal and the bid and will therefore have a specific goal of funds needed for us to proceed. Our member loan program is off to a great start, with more than $100,000 raised the first week. Your generosity and willingness to help your co-op (not with a donation, but with a loan) is remarkable and affirming of our work. We will continue to keep you informed as we move through the next couple of months. For now, thanks again for being a part of the records we are setting and for helping with the member loans we are receiving.
Harold Vanselow, General Manager
THE GRAPEVINE · WINTER 1 3 - 1 4
the grapevine
Distributed quarterly to the members of the Chequamegon Food Co-op. Editor: Meagan Van Beest Layout & Design: Jill O’Nell at graphicallyput.com General Manager: Harold Vanselow Board of Directors: (general e-mail) board@cheqfood.coop John Beirl, beirlj@gmail.com Sara Hudson, sara_helgeson@hotmail.com (715) 209-5836 Sara Lehr, tharrtell@gmail.com (415) 706-5948 Joel Langholz, jjandm@yahoo.com Chad Rickman, board@cheqfood.coop (715) 209-2018 Joe Russo, yojoehd@hotmail.com (715) 373-2237 Jarrod Stone Dahl stonedahls@dishmail.net (715) 292-2760 Everyone is welcome to attend Chequamegon Food Co-op Board of Directors meetings, held the third Tuesday of the month at 5 p.m. on the second floor of the Vaughn Public Library in Ashland. The Cooperative Principles • Voluntary and open ownership. • Democratic owner control. • Owners’ economic participation. • Autonomy and independence. • Education, training, and information. • Cooperation among co-ops. • Concern for community.
Our Mission The Chequamegon Food Co-op is dedicated to providing ecologicallysound 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 215 Chapple Avenue, Ashland, WI 54806 Open Mon-Fri 9 a.m. to 8 p.m. Saturdays 9 a.m. to 7 p.m. Sundays 10 a.m. to 5 p.m. (715) 682-8251 · chequamegonfoodcoop.com Letters to the Editor Submissions are accepted on an ongoing basis. We do not guarantee that a letter will be printed. Please keep letters to 250 words and include your name, phone number, and email address. We will not print your phone number or e-mail. Letters should be e-mailed 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 meaganv@cheqfood.coop. Deadline for next issue is January 31, 2014.
staff profile
Lucas Allen is the Co-op’s resident beer and cheese guru. If you have questions about wine or beer pairings, he can point you in the direction of several tasty options. Lucas grew up in Walsall, in the midlands of England. He studied English literature and philosophy at the University of Hall. In 2007, Lucas moved to the United States. When asked what his favorite thing about working at the Co-op is, Lucas said, “I love that the Coop is much more than a grocery store. It is a community of really great people.” Lucas is looking forward to bringing more beer, more cheese, and more free samples your way in the new store.
Lucas Allen
Cheese & Beer Buyer
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Call for Candidates The Chequamegon Food Co-op Board of Directors will hold its annual election at the annual meeting in April 2014. There are four positions open on the board. To declare your candidacy, please fill out the candidate questionnaire (available at the register). Paperwork must be returned by February 15, 2014 for publication in the spring edition of The Grapevine. Candidates who decide to run after this
deadline must run as write-in candidates. If you have any questions about becoming a member of the Board of Directors, please email board@cheqfood.coop.
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chequamegon food cooperative
from the board
Greetings! What do you think about running for the board of Chequamegon Food Co-op? I’d like each of you reading this to seriously consider this question. There are four members up for election at our annual meeting in the spring. If all of the members that are up for election decide to run, we are going to be one person short since one of the current members cannot run again. So we really need candidates. Last election we had three seats open, and we only had the three incumbents running. Change can be a good thing! Fresh ideas can help invigorate a board that has largely been intact for the last four years. New members can give a perspective
By Chad Rickman, Board President that current members haven’t thought about before. Stagnancy can set in if the same people are constantly re-elected. New ideas are needed, especially in this time of trying to create a vision for the future of our store. We need long term thinking individuals with grand ideas and dreams. There are going to be future decisions that will need to be made that can have a significant impact on the Co-op community. Putting together this vision will help guide the strategic plan that will be put in place by the General Manager for the direction of the store. We have been gathering information as to what our members want our future to look like. Soon we will be categorizing this information
715.779.5807 800.514.6700
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CFC BOARD of DIRECTORS John Beirl beirlj@gmail.com
Sara Lehr (415) 706-5948 tharrtell@gmail.com Sara Hudson (715) 209-5836 sara_helgeson@hotmail.com Joel Langholz jjandm@yahoo.com Chad Rickman (715) 209-2222 kcrickman@charter.net Joe Russo (715) 373-2237 yojoehd@hotmail.com Jarrod Stone Dahl (715) 292-2760 stonedahls@dishmail.net these meetings. When you have made your decision to run for the board, please contact Meagan at either (715) 682-8251 or meaganv@ cheqfood.coop and she will guide you through the process. Sincerely, Chad Rickman
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and acting as a board to set the direction for our future. Spring is not that far away by the time you read this. Our vision will start to be developed within the next few months. We will need strong leadership to continue this planning as it will take some time to put together a well-developed and well thought out plan for our future. If you have a love of the Co-op and everything we have to offer, please consider running for a position on the board. I would love to see a list of excellent candidates with a passion and a drive that will help guide our future success and growth. If you have any questions regarding the responsibilities of being a board member, please don’t hesitate to contact any one of the current board members. Also I highly encourage you to attend our meetings to see exactly what goes on. This is a great way to really find out how the meetings are conducted and what we do in
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THE GRAPEVINE · WINTER 1 3 - 1 4
WINTER classes&events! DECEMBER 13
Mini holiday bazaaR Wednesday, Decemeber 11 8 am - 8 pm At the Chequamegon Food Co-op Shop local this holiday season at the Co-op’s Mini-Holiday Bazaar. You’ll find hand-crafted goods and locally made foods that make great gifts. See store posters for a schedule of vendors. *All classes are held in the Railyard Concession Building unless otherwise noted. The RCB is located behind the Bretting Community Center at 400 4th Ave West, next to the skate park and baseball fields.
JANUARY 14
Sourdough Baking Basics with Chef Jonathan Berthel and Baker Curtis Gauthier Saturday, January 18 · 9 - 11 am Railyard Concession Building* Sourdough bread requires a few basic ingredients (flour, water, salt, sugar), some basic tools (mixing bowl, oven, baking sheet), and a basic interest in making a classic style bread. From starter to finished loaf, this class will show you the steps involved in making classic sourdough bread. Cheese Tasting Monday, January 20 · 11 am - 2 pm At the Chequamegon Food Co-op Taste a variety of local, regional, and imported cheeses with several complementary food pairings. Movie: Shift Change Thursday, January 30 · 6 - 7:30 pm At the Vaughn Public Library Shift Change: Putting Democracy To Work tells the little known stories of employee-owned businesses that compete successfully in today's economy while providing secure, dignified jobs in democratic workplaces.
FEBRUARY 14
Homemade Herbal Body Care Products with Herbalist Britton Doolittle Saturday, February 8 · 9 to 11 am Railyard Concession Building* Come and join us as we explore different herbal body products; how they are made and used. Movie: What's On Your Plate? Thursday, February 20 · 6 - 7:30 pm At the Vaughn Public Library What's On Your Plate? is a witty and provocative documentary produced and directed by awardwinning Catherine Gund about kids and food politics. Filmed over the course of one year, the film follows two eleven-year-old multi-racial city kids as they explore their place in the food chain. Sadie and Safiyah take a close look at food systems in New York City and its surrounding areas. With the camera as their companion, the girl guides talk to each other, food activists, farmers, new friends, storekeepers, their families, and the viewer, in their quest to understand what’s on all of our plates.
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staff updates
We say goodbye to Melinda Pruess and hello to cashier/ stocker Susan Jones. We also note the following anniversaries at the Co-op: Claire Stern (1 year) Corrine Sigmund (3 years) Jane Anderson (5 years) Anna Stone (10 years) Julie Sorensen (13 years)
what’s new in coffee? Big Water Coffee Burro Blend
Peace Coffee Nocturnal Brew Illy Issimo Cold Coffee
what’s new in beer?
Highlander Blueberry Wheat Beer LOCAL Gluten-Free Omission Lager Summit Extra Pale Ale 12 packs
6 LOCAL FOODPROJECTS
chequamegon food cooperative
Ashland Area Farmer’s Market Partnership The Chequamegon Food Co-op partnered with the Ashland Area Farmer’s Market to manage and market the farmer’s market on Chapple Avenue for the 2013 season. Despite a challenging growing season, the market saw hundreds of people searching for local, fresh foods and handcrafted goods. The Co-op held four events at farmer’s market: Bike Day in June, Kids’ Day in July, Taste of the Bay in August, and Harvest Fest in September. These events helped raise awareness of the farmer’s market and local foods. We would like to thank Local Foods Project Coordinator Alan Spaude-Filipczak for taking on the market manager duties, the
Ashland Area Farmer’s Market for the partnership opportunity, the vendors who offered their goods for sale, and the shoppers who came out to support local food and goods. Fall Micro-loan Recipients Another micro-loan funding period has ended, and amazingly the amount of funds available in our micro-loan fund matched up just about perfectly with the amount of funds requested. As such, we were able to honor all requests. Here are the results of our fall micro-loan program, in which we granted $14,000 in funding: Angel Acres Farm received more funding for their egg endeavor. Eileen McCutchon will be labeling Angel Acres eggs as
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update
certified organic (replacing Great Oak) in addition to pursuing the "natural community egg" idea where she'll be buying eggs from backyard producers throughout the countryside, washing, branding, and selling them. Deep Roots Farm (Sean Godfrey and Britton Doolittle) will be expanding their herb and herbal products enterprises, including a start-up herbal CSA. Elsewhere Farm (Clare Hintz) will be wiring her barn in order to power a cider press, produce wash station, and create living quarters for farm interns. Twisting Twig (Rob Hartman and Ashley Smith) will be having a well drilled on their off-the-grid
property. By doing so, Rob will no longer have to rely on toting countless gallons of artesian well water from Cornucopia to wash his vegetables and sanitize equipment. The micro-loan will cover a portion of the high cost of drilling a well. Overall, we were able to add $7,000 from CHIP for Change money collected at the registers to our fall micro-loan pot. Thanks to all who have contributed to CHIP. Your donations are an investment in the local food system that will help farmers grow and, in turn, will bring more food to our shelves. Look for spring micro-loan applications in February, with funding coming in March.
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7 EXPANSION THE GRAPEVINE · WINTER 1 3 - 1 4
s w e n
what’s new in grocery?
Our future store now sports a new, state-of-the-art roof. Nasi Roofing of Minocqua, Wisconsin removed the old rock roofing and replaced it with a vinyl membrane. The company also tuck pointed the chimney and rooftop brownstone. With this work finished, we have completed Phase I of our expansion project. In December, the bid documents will be available for
general contractors to review. We should have a general contractor on board in January. As part of the bid documents, we will be specifying the use of local contractors. Project plans are still available for viewing in the back hallway (by the restroom). If you have any questions about expansion, please feel free to call Harold or Meagan at (715) 682-8251.
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what’s new in frozen? Wild Caught Halibut
Wild Caught Perch LOCAL Sol Almond and Quinoa Burgers
So Delicious Cashew Milk (two flavors) Crofters Orange Spread Lindt Caramel Truffle Glutino Bread Crumbs Annie’s Cheese Crackers Nature’s Path Whole O’s Amy’s Candy Bars (Four Flavors) Ener-g Yeast-Free Bread
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chequamegon food cooperative
Cultivating Beauty Twisted Twig
At the very tip of the Bayfield Peninsula, pretty much as far north in Wisconsin as you can go, you’ll find Twisting Twig Gardens and Orchard. Founded in 2010, the farm is located on 40 acres of abandoned farmstead land. Owners Rob Hartman and Ashley Smith raise most of their vegetables on about a quarter acre of intensively managed raised beds, including several protected beds inside a high tunnel. Surrounding the gardens is a mix of fruit trees, berries, asparagus, and various other useful perennials and flowers. The farm’s name refers to the abundant number of unruly wild apples which have colonized the abandoned farm fields of the old Holt homestead on which the couple now lives. The property came with no house or outbuildings. It also came with no utilities, which has presented a challenge for the farmers. Out of necessity, Twisting Twig is an off-the-grid farm that utilizes photovoltaic energy for electricity.
Gardens & Orchard
PHOTOS: Above Ashley Smith and Rob Hartman of Twisted Twig Garden and Orchard keep warm on a chilly farmer's market morning. Opposite page Twisted Twig produce
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Rob and Ashley have slowly added small buildings, including a yurt, a traditional, round dwelling made of canvas and wood poles, that they live in during the growing season. Rob earned a degree in Biology and Natural Resource Management at the University of Wisconsin at Stevens Point. After college, he spent several growing seasons working with various fruit and vegetable farmers throughout the state. He moved to the Bayfield Peninsula in 2008. While establishing the farm, Rob spent the off season in Milwaukee and worked at Outpost Natural Foods in their produce department. Ashley has been in the area since 2002, when she came to attend Northland College. There she earned a degree in peace, conflict, and global studies with a focus on multicultural studies. She worked as a volunteer birth doula in the community and decided to pursue further education in nursing. Ashley attended WITC-Ashland and earned a nursing degree. She is now employed as a registered nurse with Regional Hospice. Rob and Ashley met at the farmer's market in 2011 when she bought a bunch of beets from him. Slowly, over the past
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2 years she has become more involved with the tasks on the farm. Ashley’s work with hospice is her primary focus, but she helps on the farm on a part time basis, including delivering produce, assisting with harvest, and checking the mushroom logs. When asked why he took up farming, Rob gives a fairly common answer among farmers: freedom to create a life that is connected to people and the land. “I wanted to cultivate a lifestyle that does not exploit other people or the environment, is self-directed, promotes personal well-being, and provides my family and others with nutrient-dense, delicious, local food,” Rob explains. Now that he has had a few seasons under his belt, Rob has settled into a routine. A typical day at Twisting Twig begins with a brief walkabout to clarify the day’s tasks, it varies considerably day to day but often includes: planting, hand weeding, cultivating and harvesting. This cyclic pattern is one of the main things Rob enjoys about farming. “My favorite thing about being a farmer is the ever changing tasks, dictated by the seasons in an annual rhythm,” Rob says. “Prune in winter, plant in spring, weed in summer, harvest in
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THE GRAPEVINE · WINTER 1 3 - 1 4 fall, rest and repeat.” The overall vision for Twisting Twig Gardens is to create a human scale, low input, highly diverse agricultural ecosystem. Rob and Ashley are working toward creating a system that not only yields abundant food, but also cultivates fertility, resiliency, wildlife habitat, beauty, and a nice place to live. They have also dug ponds around the property to create habitat and provide water for irrigation of the gardens. The couple works together to manage the farm. “We have had a lot of help along the way,” Rob says, “but do not currently have any interns or paid employees.” Some assistance has come in the form of a Co-op micro-loan in the fall of 2013. The loan will be used to aide in the purchase of a well to be drilled at Twisting Twig Gardens. The couple has been hauling potable water daily for vegetable washing, equipment cleaning, and in the early spring for irrigation purposes. Adding a
well at the farm will provide them with many benefits that are critical for both safe and efficient food production. As with many business endeavors, the farm has had it challenges. Its remote location comes with a unique set of problems. The lack of a well has meant regular visits to the artesian spring in Cornucopia to haul water. Spotty cell phone reception means the couple struggles with a reliable way to communicate from the farm. They have also faced dealing with an insufficient amount of food storage space. Spring harvest season brings bunches of Rob’s favorite vegetable: asparagus. Rob loves the green spears because they are a spring delicacy that is available when there is little other fresh food. He also likes it because asparagus is a perennial, meaning there is no need to replant it when the season is finished. During the rest of the harvest season, Rob makes regular
deliveries of bunched beets, bunched carrots, rainbow chard, shallots, and early summer butterhead lettuce to the Co-op. He also grows garlic, asparagus, zucchini, tomatoes, daikon radishes, kohlrabi, honey, lettuce, and apples. This past summer, Rob and Ashley were regular vendors at the Ashland Area Farmer’s Market, where they met many local customers interested in their picture perfect produce. The next few years will bring several changes to Twisting Twig. Rob and Ashley plan to build a walk in root cellar with an attached vegetable washing and processing area. They also want to increase the amount of land under cultivation. Even with these two big tasks in their sights, the couple will also begin building a house so that they have a year-round
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dwelling on the property. This will be the most important step for their biggest project of all. The couple will be welcoming their first child this winter.
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10wellness wednesdays
chequamegon food cooperative
Julie Sorensen, Wellness Manager Faith In Action-Ashland County. As I write this the flowers are Faith in Action connects senior citizens with caring volunteers still blooming in my garden and who help with a wide variety the local produce is abundant. I of services that help the senior just finished reading "Eating on live independently. Staying the Wild Side" by Jo Robinson. in familiar surroundings and It is a fascinating account of connected in the community is vegetables and fruits including healthy for seniors. Megan will be their history and how to shop, available on Wednesday, January cook, and eat to maximize the 8, 2014 from 3:00 to 6:00 p.m. to nutritional value of your food. discuss how seniors can request Did you know that canned volunteer services and how new artichoke hearts are among the volunteers can get involved and most nutritious vegetables you connected. Beat the winter blues can buy? From varieties to buy by volunteering! and seeds to grow, this book NorthLakes Community Clinic is a great resource for health is the result of the merging of conscious folks and gardeners. I North Woods and The Lakes know I will use it when I select my vegetable seeds for next year’s Community Health Centers. NorthLakes Community Clinic garden. For now, we’ll have to provides integrated health care settle into winter and dream of services for all members of spring. Here’s what’s happening the community. They provide this winter for Wellness medical, dental, behavioral Wednesdays 2014. health counseling, chiropractic, Volunteering has long been patient pharmacy, physical touted as a great way to “give therapy, and patient support back” and make a positive services. This integrated care contribution to the world. But model reflects their commitment in addition to this, numerous to the wellness of the whole studies have shown that people person. Their providers work as who do volunteer work for two a team to assure that all aspects or more hours per week have of each patient’s care work lower rates of depression and together. NorthLakes Community heart disease, live happier, more Clinic provides services in seven fulfilled lives, and have greater counties, with clinics located in self-esteem. January’s Wellness Ashland, Hayward, Iron River Wednesday guest, Megan Perrine and Minong. Stop by and visit is the program coordinator for
NortherN Light AcupuNcture Kristy Jensch cAc (Wi), LAc (MN)
with a dentist from the clinic on Wednesday, February 12, 2014 from 3:00 to 5:00 p.m. Thinking of having a baby? The Ashland Birth Center, located at 619 9th Avenue West, Ashland, is committed to offering a safe option for out-of hospital maternity care. Routine prenatal and postpartum care, lab work and screenings, childbirth education, lactation support, water birth options, and well-woman care are a few of the many services that are offered. All providers are Wisconsin licensed, regulated, and hold all required permits and certifications. They trust in birth and believe that every birth deserves special attention, respect and celebration. Every aspect of the birth center is designed to help you have a wonderful birth experience. Find out more by visiting with our Wellness Wednesday guests from the center on Wednesday, March 12 from 2:00 to 4:00 p.m. For more information on the Ashland Birth Center, call (715) 292-6367. Do you have health-related information you would like to offer as a Wellness Wednesday guest? Contact Pat or Julie at (715) 682-8251 or email us at: patb@cheqfood.coop or julies@ cheqfood.coop.
JANUARY 8 FEBRUARY 12 MARCH 12
Booda Butter Vegan Daily Moisturizer and Lip Balm
NeoCell Collagen Powder and Tablets
amy billman, LMT
Nature’s Way Curica Pain Relief
715-373-5836
2nd Wednesday of each month means 10% off on health & body care products!
what’s new in what’s new in body care? supplements?
PERFECT TOUCH M A S S A G E vAuGhn librAry buildinG AShlAnd
save the date!
rm 306 · Vaughn Library Ashland Wi (715) 373-5491 · (715) 209-1485
Nourish USDA Organic Lotions and Body Wash
MixPure 100% Whey Protein Isolate
Aura Cacia Chakra Balancing Organic Aromatherapy Roll-ons
Rainbow Light Vitamin D Sunny Gummies
Zion Health Clay Soaps
Redmond Clay Daily Detox Capsules
Redmond Clay First Aid Cream
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· THE GRAPEVINE WINTER 1 3 - 1 4 ✂ C L I P TO R E D E E M · N a me & mem b er n u m b er m u s t a ppe a r on re v er s e s ide !
We Love OUR
Members!
Save 10% on any ONE visit!
Steam therapy offers an easy way to self-treat skin problems and can also help ease cold symptoms. Essential oils can enhance the properties of steam therapy. For skin care, rose oil helps dry skin,
grapefruit oil helps combination skin, and tea tree oil helps oily skin. For colds and stuffy noses, try eucalyptus oil. Add the oils to a facial steamer, bath water, or in the shower.
Simple Steam Facial 1. Bring a large pot of water to a boil. 2. Remove pot from burner. Place on a trivet on your countertop. 3. Add three to five drops of the essential oil of your choice. 4. Drape a towel over your head to create a little tent. 5. Lean over the pot, putting your face about eight inches away from the water’s surface. 6. Sit inside the steam tent for two minutes, and then take a 30-second break. 7. Repeat steps 4 through 6 four more times.
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 locallyproduced goods. Our community has a thriving local economy.
Valid thru FEB 28, 2014 - Excludes non-discountable items, including Healthy Basics. No additional discounts apply.
The Heat is On Using Steam Therapy for Wellness
CFC BOD EndS Statement
CO-OPSTOREPOLICIES
Return Policy All returns must occur within 30 days of purchase. You must present your original receipt and the product. Opened or used products may only be returned with department manager approval. No cash refunds. Product Request We accept suggestions for certain products through our comment forms at the front of the store. Just ask a cashier and he or she will help you find these forms. Special Orders If you know the product you want but can’t find it, you can place a special order with a cashier. They will need to know the brand, product, size and quantity. You will be contacted when the order is in. Remember, we offer 10% off to memberowners on most case orders.
chequamegonfoodcoop.com
Our community is knowledgeable about choices that impact the economy, personal wellness, and the environment. What is an ends statement? A 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.
what’s new in the fridge?
Nancy’s Sour Cream
Organic Valley Buttermilk
what’s new in general? LifeFactory Glass Water Bottles Calendars, calendars, and more calendars! Down to Earth Mittens and Hats RSVP Compost Buckets and Filters Maggie’s Wool Socks
PreSRT STd. U.S. Postage PAID DULUTH, MN Permit No. 1003
Change service requested
Store Hours! Monday-Friday 9 a.m. – 8 p.m. Saturday 9 a.m. – 7 p.m. Sunday 10 a.m. – 5 p.m.
plug in
TO THE NEWS
If you would like to receive this newsletter via e-mail rather than U.S. Mail, please send an e-mail to outreach@cheqfood.coop, or call Meagan at (715) 682-8251.
chequamegonfoodcoop.com
CFC BREAD SCHEDULE
215 Chapple Avenue · Ashland, WI 54806
We offer local bread options every day here at the Co-op, including Starlit Kitchen of Bayfield and Coco Bakery of Washburn. from Coco's Monday: Barley, Cranberry Walnut, White Sourdough
Tuesday: Cracked Wheat, Blue Cheese,
Wednesday: Roasted Garlic, Cranberry Walnut, Seedy Bread, White Sourdough
Friday: Cinnamon Raisin, Saturday: Kalamata Olive, Blue Potato Cheddar, Cheese Rosemary, Cranberry Wild Rice, Cinnamon Raisin Cranberry Walnut, White Sourdough Everyday Bread: Others Regularly Harvest Grain, Whole Stocked: Wheat Oatmeal, Lavash, Crostini Baguettes, Foccacia Thursday: Whole Wheat Sourdough, Swedish Rye,
from Starlit Kitchen Monday & Thursday: French Fair Sourdough, Gaia, Blue Horizon Wheat, and a rotating fourth flavor
Get Informed
spread yourword With a quarterly circulation of close to 2,000 families, the Grapevine is a great way to advertise your business to local customers. For rates, or to place an ad, contact Meagan at (715) 682- 8251 or e-mail: meaganv@cheqfood.coop
Large: 4.4” x 5.36” $120/issue Medium: 4.4” x 2.6“ $60/issue Small: 2.12” x 2.6” $30/issue One-time $30 set up fee 10% discount for annual contracts
To find out what’s fresh at the Chequamegon Food Co-op, member-owners can submit their email address to outreach@ cheqfood.coop and subscribe to our weekly e-newsletter, The Sunflower Seed. We also communicate with member-owners through Twitter (@cheqfood) and offer special promotions through our Facebook page – be sure to “Like” us!