The ComPost - Spring 2018

the

C o m P o st

is a publ ic atio n o f

J ust F o o d C o - op

The ComPost

Spring 2018

Hello, Goodbye. . . . . . . . . . . . . . . . . 3 Who's On First . . . . . . . . . . . . . . . . . 4 Expansion Update . . . . . . . . . . . . . . 5 Union Vote Results. . . . . . . . . . . . . . 6 How To Shop Bulk . . . . . . . . . . . . . . 8 Growing Our Community. . . . . . . 10 Waste Not . . . . . . . . . . . . . . . . . . . . 12 Farmer Profiles. . . . . . . . . . . . . . . . 14 Green Recipes. . . . . . . . . . . . . . . . . 18 Comment Cards . . . . . . . . . . . . . . . 20

Your Stories Tell Our Story

About the ComPost Fertilizer for the Mind Editor: Victoria Scott The ComPost is a bimonthly publication of Just Food Co-op and is published for the benefit of our membership and the community.The opinions expressed herein are those of the authors and not necessarily those of Just Food Co-op or its members.

For information about submissions, contact Victoria Scott at 507.650.0106 or social@justfood.coop. Letters to the editor are welcome and may be sent to the same email or 516 Water St. S., Northfield, MN 55057.

Just Food Co-op is a proud member of the Twin Cities chapter of the National Cooperative Grocers (NCG).

Board of Directors board@justfood.coop

Penny Hillemann - President Joni Karl - Vice President Clark Ohnesorge - Secretary Lee Runzheimer - Treasurer Dirk Peterson Karen Fossum Nancy Malecha Nola Moen

Management Team

Sherri Meyers General Manager

Stephanie Aman Marketing and Community Relations Manager

Lindsay Byhre Human Resources Manager

Valdon Critser Retail Manager

Membership Benefits

Artwork By: Jessica Hutton

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Spring 2018

• Supporting a locally-owned, sustainable and socially responsible business.

• Email subscription to The ComPost.

• Profits returned to members as patronage rebates, at the discretion of the Board.

• Member-only prices on Co-op classes.

• Check writing for up to $20 over the amount of purchase.

• Member-only specials on selected items throughout the store.

• 10% case discounts, some exclusions apply.

Hello, Goodbye.

Here are a few things that we decided to stop carrying for one reason or another, and what we brought in to replace them.

Zum Soap has changed their ingredients and procurement practices in the past few years, so we've decided to source our bulk soap from Pacha Soap Co. who sources locally and has created programs to enact their many missions through the set-up of soap shops, clean water initiatives and other sustainable ventures in developing nations.

Valley Meats closed their processing plant. We are now sourcing Hidden Stream Farm Meat from Husnick Meat Company of South St. Paul, MN. Husnick has been family owned and operated since 1928. Look for regular meat specials from our meat department as we develop our relationship with this vendor.

There are two Tazo teas that we will no longer be carrying because the brand has elected to include a few GMO ingredients. These are: Passion, and Wild Sweet Orange.

We will be working on getting direct replacements. But, for now, we suggest Blueberry Hibiscus Rishi or Red Zinger Celestial Seasonings as a Passion Tea replacement & Lemon Ginger or Sweet Tangerine Positive Energy Yogi are a great alternative to the Wild Sweet Orange.

Spring 2018

We are no longer able to carry Virgil's Root Beer. We were unable to determine the source of their caramel coloring. Try Blue Sky or Root Beer from Maine Root instead.

They're both great!   The ComPost | Just Food Co-op 

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Who’s on First?

By: Penny Hillemann, Board President

Penny Hillemann

For those interested in following the recent comings and goings on the Board of Directors, here is a recap: • New and returning members elected to the board in October 2017 were Karen Fossum, Joni Karl, Nancy Malecha (a Just Food employee), Nola Moen, Clark Ohnesorge and Lee Runzheimer. Board members Alyson Center and Penny Hillemann continued to serve, with two years remaining in their terms. Adam Hoffmann and Dirk Peterson did not run for reelection.

• Six was an unusually large number of seats to fill in the election. Three of our nine board seats were open in the normal rotation of board terms. Three additional seats were open to fill out the terms of three board members (Dan Forsythe, Doug Hiza and Kathy Zeman) who stepped down from the board at various times, for a variety of reasons, earlier in 2017.

• After the deadline for 2017 board candidacy, a fourth opening occurred when Andrew Henley resigned after relocating to the Twin Cities. With six board openings to fill in the 2017 election, six declared candidates, and several appointments having been made earlier in the year to temporarily fill the seats of the board members who had resigned, the board had

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already dug deep to recruit candidates.

So, we approached the two board candidates who were not already serving on the board to see if either was interested in coming on early to fill the opening until the end of 2017.

Nancy Malecha was interested in this opportunity to join the board early, and in September the board appointed her to fill the vacancy.

• In January, when Nancy took her duly elected seat on the board, the seat formerly held by Andrew Henley was vacant again. Former board president Dirk Peterson indicated he would be willing to fill the seat (which has two remaining years in its term) until it is filled in the 2018 election. After a year of such high board turnover, the board values the continuity of having the immediate past president serve on the board for another year and we are grateful for Dirk’s willingness to serve.

We have appointed Dirk to fill the open seat.

• Unfortunately, in February Alyson Center resigned from the board for personal reasons. The board is pursuing its options for filling her seat by appointment until the next election.

Stay tuned ...

New officers were elected in January.

They are: Penny Hillemann, President; Joni Karl, Vice President; Lee Runzheimer, Treasurer; Clark Ohnesorge, Secretary The board welcomes input from owners. Email us at board@justfood.coop or write to us at 516 Water Street South, Northfield, MN 55057.

Spring 2018

Expansion Update

By: Sherri Meyers, General Manager

As I look back on all of the great things Just Food has accomplished over the last 13 years - I am so proud of how far we have come and how much we have grown. I also look forward to a new and improved Just Food coming next Spring. The project consultants, managers and myself have taken great care to consider owner and staff input, including reviewing the member surveys and we hear you loud and clear - you want more!

"You want more from your Co-op and we are in the planning stages of giving you what you have been asking for!"

This winter we have been busy preparing for this expansion, including signing a contract with National Cooperative Grocers Development Cooperative (NCG-DC) to help guide us during this expansion. The NCG-DC is a cooperative whose services we may use thanks to our membership with National Cooperative Grocers. The DC provides us with best practices specific to the cooperative grocery world.

They are the experts at remodels and expansions of cooperatively owned grocery stores and they have successfully completed over one hundred projects - some very similar to ours.

The initial estimates of the total cost of the project come in at $1.8 million dollars. We are working with several financial institutions

to secure the funding we are eligible for through the USDA loan guaranty program. The USDA support is crucial to our project’s affordability.

"The other major factor in being able to afford a project of this size, is the support we get from our owners."

We will be launching a capital campaign to raise a substantial amount of equity from our owners. This project has been talked about for years - and now it’s time to put our financial support behind our ideas.

The new store is exactly what you have been asking us for all these years - a bigger deli with more options and more seating! The deli area will more than triple and it will become a focal point for the store along with a much improved space for our meat department.

This will allow us to offer more fresh and local options at a variety of price points to our community.

"We are excited about the expanded space and once we settle on final drawings, we will share the vision with all of you for feedback."

Sherri Meyers

transitions and start to physically alter the space, we may relocate some things. We are certainly glad to help you find what you need - our goal is to have the best customer service in town.

I am looking forward to all the changes coming our way and I hope you share my enthusiasm for a bigger, better, more efficient Just Food. Selling more good, local food in a fun environment that is focused on the satisfaction of our customers and our staff is what this project is all about.

Let’s Grow!

Together!

The Just Food team is working very hard to meet your needs right now, but if you do not see something that you are looking for, please ask! As we make some Spring 2018

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Just Food Co-op Employees Vote ‘No’ to Unionization By: Lindsay Byhre, Human Resources Manager

On February 7, 2018, Just Food Co-op employees voted against unionization with the UFCW Local 1189. By a majority vote of 20 to 16, Just Food employees exercised their democratic power and chose to work directly with their managers to address any workplace issues. Three ballots were unopened and not counted, as they were Lindsay Byhre contested ballots of supervisors who were, by legal definition, not eligible to be part of the bargaining unit. Just Food managers remain in full support of the staff’s right to form a union at Just Food. As your Co-op looks forward to our expansion, Just Food managers our hope is that employees can come back together as remain in full support of one team, and that every staff member will choose to the staff 's right to form a bring any issue to their manager or to me so that we can union at Just Food. work cooperatively towards a resolution.

“Just Food’s Management Team is grateful that all employees were given a voice in unionization with their individual votes,” said Sherri Meyers, Just Food’s General Manager. “We will continue to work with our staff and address any issues brought forward. We value our culture of open and honest communication that enables the Co-op to provide all employees with a great working environment.”

Just Food Co-op paid employees over $1.7 million in wages and benefits last year, including livable wage, as determined by the MIT model, using the Rice County numbers plus 5% to account for a higher cost of living in Northfield. Just Food employees, full or part time, accrue paid time off, have access to the SIMPLE retirement plan with a 3% employer match; full time employees receive 90% of the health care premium, and short term disability, all paid by the Co-op. Every employee enjoys a generous 20% discount on items in the store.

Just Food Co-op paid employees over $1.7 million in wages and benefits last year.

Within the last 2 years, the store has implemented a paid paternity/maternity week, made the vacation policy more generous for employees with more than 5 years of service to the Co-op, and has implemented livable wage for all hourly workers.

As always, Just Food will work to continually improve its wages and benefits as the store is able while still being financially viable and meeting our fiduciary responsibility to our owners.

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Spring 2018

Fiscal Year 2015 Wages & Benefits: $1,466,865 Turn Over Rate: 51.56% Fiscal Year 2016 Wages & Benefits: $1,560,545 Turn Over: 48.37% Fiscal Year 2017 (Livable Wage Implemented)

Wages & Benefits: $1,712,903 Turn Over: 23.61%

Since implementing livable wage, staff turnover has decreased by over 50%

NORTHFIELD’S 9​TH

Celebration

SATURDAY, APRIL 21​st​ 2018

‘Climate Action Planning for a Resilient Northfield’

Questions: northfieldearthday@gmail.com Registration starts March 18th at: www.northfieldearthday.com

How To Shop Bulk

Build Your Own Bulk Shopping Kit: Even early adopters of reusable bags still find it difficult to remember to grab them on their way to the grocery store. The best way to combat our forgetfulness is to keep a grocery kit in the car or by the door so that it travels with you no matter where you are headed.

Think about what you need when you’re at the grocery store and build the kit that is best suited for you and your habits.

1. Bags. These are your reusable shopping bags, cloth bags for your fruit and vegetables, or even repurposed plastic or paper bags. Sometimes you need a plastic bag, but you can bring your own to the store and fill it over and over again - you just have to remember to bring them with the rest of your bags that you are already stashing in the trunk of your car.

2. Jars with lids. Anything can be repurposed into a bulk jar as long as it can be safely transported home with you.

Shopping our bulk department is easy! You can bring your own Meaning, if it doesn’t have a secure lid, you may want to containers, purchase bulk containers that we have available in find something else.You will also want jars of different sizthe store or you may use the paper plastic bags we supply in es.You’ll need the big ones for rice and pasta, while the tiny the aisle. jars work great for spices and tea. The price is calculated by weight, so you can put anything in any jar and you will Steps to buying in bulk: only be charged by the weight of the product. This is why it 1. Weigh your container or the container you are purchasing. is important to find the tare weight of your jars and write Note the weight, or tare, of your container and write it it on them somewhere visible. It is much easier to use a jar on a white sticker and place on your container.You do not that has a wide mouth, however, there may be liquid items need to weigh our plastic bags. that work better in bottles.

2. Put the desired amount of product in your container either 3. Other containers. Other glass or metal containers may pulling the handle on the bulk containers that hang or using be useful for buying bulk soap or other wellness items. the scoop that is attached to product container.

The same principles apply, just make sure you have the tare 3. Note the PLU, found on each bulk bin, and write the PLU weight on there. on a sticker and place on your container.

4. Water Jugs. If you are someone who buys water, remember to bring your water jugs. Glass, plastic, or ceramic, reusable water bottles keep individual use plastic bottles out of landfills.

A primer for beginners or veterans.

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Spring 2018

Tips: Did you know that the produce department will cut off the stalks of your broccoli for you? If you are not going to use the broccoli stalks, why buy it? You’re paying for weight you won’t eat. Certain stores are also able to cut melons in half for you, or even split up bags of fruit and veg. It’s worth a chat with an employee to see what things you can split up so that you reduce waste and cut down on packaging.

The same goes for meat and cheese. Often you can have a block of cheese made smaller (or get one cut that is larger), or have packages of meat split up. Getting to know the people who work in each department of the store is helpful for understanding what services are available to you and which ones may be available in the future.

Also! Don’t forget your egg cartons! Places like the Co-op that sell bulk eggs, work closely with the farmers to recycle egg cartons. Sometimes they go back to the farmers to be used again, and sometimes they are used by other shoppers for bulk eggs.

If you buy eggs every time you shop, consider keeping your egg carton and simply reusing it each time you pick up eggs. Just drop it into your kit when you use your last egg and fill it up at the store.

Items to Always Buy in Bulk: Grain: rice, flour, noodles, couscous Beans: lentils, black beans, kidney beans, black-eyed peas Cereal: oatmeal, granola Loose Leaf Tea Spices: salt, pepper Nuts & Seeds: chia, flax, walnuts, almonds, pumpkin seeds Dried Fruit: raisins, cranberries Soaps: liquid hand soap, dish soap, bars of soap, epsom salt Water

By: Vicki Scott

While we make every effort to minimize cross contamination, we recommend those with sensitivities and allergies not shop the bulk department.

Finding ways to repurpose and reuse items you already have goes a long way in building a sustainable future. Try to challenge yourself to find things around your house that will work rather than buying new items. Make your own t-shirt bags for produce bags (these you’ll want to write the tare weight on). Or save your next kombucha bottle for maple syrup - heck, save your current maple syrup bottle for maple syrup.

As always, continue to reassess and switch up your shopping kit. If the jar you have is too big, be on the lookout for a smaller one. If you would prefer all of your bags to close, look for bags with closures or add some string or clips to your shopping kit for next time. New habits start one step at a time, and the habits you have should be in your service and work for you.

Spring 2018

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Growing Our Community By: Nancy Malecha, Board Member

Nancy Malecha

For the past thirteen years, Just Food has dedicated itself to being a community center for Northfield. More than groceries, Just Food has sought to support local farmers and producers, bolster a healthy community by contributing to area nonprofits, and provide good jobs to area residents. We want to do more. We should do more, and we can, with the help of our supportive Owners.

Fairly soon, Just Food will be asking our Owners to help us fund our expansionin-place. We can finance some of our expansion costs through lenders, but Owner Investments in the Co-op demonstrate a continued commitment to our store. Your investment would help Just Food improve in many needed ways.

We are looking to add nearly 2000 square feet of space to the sales floor's current 4000 square feet. This means improved layout and expanded product selections, enabling Just Food to be more responsive to product requests. Our biggest, most noticeable improvement would be in our Deli. We are looking to establish a bigger, more functional kitchen that would allow your Co-op to provide more ready-to-eat and take-home foods, and potentially increase our Deli sales 30% or more. There would be more seating as well, including a seating area that could be enclosed for small private functions. The entire store is looking at significant revenue growth over the first eighteen months post expansion.

Expansion will also help us to install more energy efficient coolers, both on the floor and in the back room. The back rooms would be laid out to better utilize existing space and reduce overcrowding in high traffic work areas. Replacing outdated and inefficient appliances and fixtures improves safety and reduces our overall carbon footprint.

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Spring 2018

This expansion is not just about improving our profit, however. You, our Owners, have asked for many of the items we intend to improve.

We want these things as well, and not just to remain competitive in today’s grocery market. Just Food has always been about more than just food. Our partnership with The Key, for example, improves the food security for many of Northfield’s youth by providing the organization with food to distribute and use and a kitchen in which they can prepare it. Our participation with SNAP benefits and WIC has been enhanced with the addition of our new Community Discount Program, which helps families gain better access to more good food on a restrictive budget.

Just Food and its Owners donated almost $18,000 to area nonprofits last year, and redeemed Planet Patches representing over 48,000 bags reused. We are Northfield’s community co-op, and we want to be a focal point of your daily lives. We want to take part in the needs of the community, to serve in any capacity that fits our ability to do so. To do more of these good works, expansion is necessary.

An expansion like this needs financial support from the owners. The Third Cooperative Principle - Economic Participation - extols the need for Owners to support the development of their Co-op. We are hoping to raise $1,000,000 - or more - from our over 3100 active owner households. The budget for updating our failing and outdated equipment alone is projected to cost around $750,000.

A little over ten years ago, Just Food needed help from our ownership to establish our vision. Through our Roots to Grow campaign, you exceeded expectations and this Co-op firmly established itself as a key member of Northfield’s commerce. We now wish to use those established roots to grow our community and provide more of the things our owners want and need: An expanded sales floor with more options for nourishment. A bigger deli with more options for ready-to-eat and take-home foods. More seating to enjoy your Co-op with friends and family. The ability to provide more good jobs, sell more good food, and do more good in our community. This expansion will only be possible with the continued financial support of our Owners.

Spring 2018

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Waste Not W

hat happens to the food that gets left behind? The gallons of milk still on the cooler shelf the morning their ‘sell by’ arrives; the bruised apple or wilting spring mix? What happens to these things once they are pulled from the sales floor, and taken through the doors reading ‘Employees Only’?

The idea of ‘food waste’ has always been a problem—when you were younger, you may remember your parents telling you to only fill your plate with what you really could eat. The discussion about food waste, and ways to combat it, have seemingly become a greater concern as of late. An internet search of ‘food waste’ pulls up a number of recently published articles on the topic itself, as well as what specific groups or individuals around the world are doing in an effort to help.

What are the employees of Just Food Co-op doing?

While the cooperative, and organic to remain we can, we

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store is a food focusing on natural items, while trying as eco-friendly as are still a part of

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the ‘grocery industry,’ where food waste is an unfortunate and regular occurrence.

Since opening in 2004, Just Food has been composting as much waste as it is able to. From paper towels in the restrooms, scraps from the kitchen, broccoli bits from the produce department, coffee grounds, cardboard packaging and milk cartons, and the occasional cracked egg—the employees all try our hardest to ensure that it winds up in the industrial compost.

And all of this composting of materials really adds up: an average month at Just Food generates roughly 7,400 pounds of compostable material, in comparison to 2,200 pounds of material heading for the landfill.

Additionally, the store also recycles over 10,000 pounds of cardboard alone, as well as 5,000 pounds of other recyclable materials.

But what happens to the products that aren’t ready to meet their end in the compost quite yet— like the milk that reached its ‘sell by’ date, or a bruised apple?

Spring 2018

A majority of those products are available for the employees to take at the end of their shifts, and in some cases, slightly imperfect things are able to be reused within the store.

Food waste is a worldwide issue—a sobering statistic is that 1.3 billion tons of food are wasted every year.

Looking at this situation from a global perspective may make it seem like it is beyond repair, or that you aren’t sure of how you can help. However disheartening this all may seem, focusing on what impact you may be able to have in your own life is worthwhile—like purchasing in bulk so that you buy only what you need, not making too much of a meal, actually eating leftovers, and composting your food scraps are all great places to begin, as well as researching additional information about food waste and other things you can do to combat the issue.

By: Kevin Krein

Just Food Co-op’s

Monthly Waste Report

March 2018

7,400 pounds composted 10,000 pounds recycled cardboard 5,000 pounds other recyclables only 2,200 pounds to the landfill

Spring 2018

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Open Hands Farm

Erin Johnson & Ben Doherty with Allia Northfield, MN For the full story, listen to Open Hands' episode of Hotdish.

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Ben and Erin started their organic farm after years of working for other farmers. The first crop in the ground was garlic and they have expanded their crop selection, honing their organic practices and growing the best produce possible. They now have 14 acres of vegetables and sell to local vendors in Northfield and the Twin Cities. Ben loves developing relationships with other local farmers, and vendors that benefit the community and help get the freshest, highest quality, local produce into the hands of community members. Barrett the Carrot, a 3ft. carrot-friend-of-the-family also likes to go to local schools and talk about the importance of including fresh vegetables in healthy diet.

Just Food Co-op will carry broccoli, brussel sprouts, bulk spring mix, cabbage, cantaloupe, carrots, cucumbers, eggplant, kale, leeks, onions, peppers, spinach, winter squash, and zucchini this year, and you can also buy a CSA shre off of their website.

Spring 2018

Ruf Acres Farm & Market

Rodriguez Carrion & Len Sorstoke Faribault, MN

For the full story, listen to Ruf Acres' episode of Hotdish.

Spring 2018

Ramon & Len started thinking about taking over Ruf Acres farm after reading in a family email newsletter that their family was interested in retiring from the farm and were looking for someone ambitious to take on the project. At the time, they were living in London and were interested in moving to the U.S., particularly to a small town where they could have an impact on their neighbors. They have tried many different crops on their farm in the past few years, but tomatoes have been their constant passion.

Look for tomatoes and strawberries at Just Food Co-op this year and check out Ruf Acres Market in Faribault, MN for other produce and a curated collection of products.   The ComPost | Just Food Co-op 

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Seeds Farm

Although Becca has been farming in Northfield for a few years–using organic practices–2018 is the first year that she is going to be USDA Certified Organic. She says the transition has been an exciting new challenge that allowed her to become more organized and keep better records.

Although the farm started with a CSA, she has moved fully over to wholesale with Just Food and other food hubs in the area.

This year Just Food will be getting broccoli, cauliflower, eggplant, kale, summer squash, and tomatoes from Seeds Farm.

Becca Carlson Northfield, MN

Look for Seeds' Episode of Hotdish, The Just Food Co-op Podcast coming in April!

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Spring 2018

Waxwing Farm Anna Racer & Pete Skold with Margret & Harley Webster, MN

Anna and Pete have built Waxwing Farm on the CSA model. While they are not currently certified organic, Anna says that may eventually be in the cards. Their CSA offers a variety of options including, home delivery, farm pick-up, and site pick-up.

They also have pork and eggs, but those sell out early and are already sold out for 2018. Look for more offerings in 2019 as this farm grows and flourishes. 2018 will be their eighth growing season and their first growing season where they sell wholesale to Just Food Co-op.

Look for Waxwing's Episode of Hotdish, The Just Food Coop Podcast coming in April!

Spring 2018

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Staff Recipes that are green Greens Pak Smoothie Bowl

Cilantro and Mint Chutney

Guacamole

Makes 1 Bowl Total Time: 5 mins By: Trace Minerals

Serves 8-12 Total Time: 10 mins From: Allison Schmitt

Serves 2-4 Total Time: 10 mins By: Page Nelson

1 cup almond milk 2 handfuls spinach, (1 packed cup) 1 cup fresh or frozen berries 1 banana 1/2 cup Greek yogurt 2 tbsp. flaxseed 1 Berry Trace Minerals Greens Pak

2 cups cilantro and tender stems (loosely packed) 1 cup mint leaves (loosely packed) 1 cup chopped onion 1/2 tsp. minced garlic 1/2 tsp. minced ginger 1/2 tsp. ground cumin 1 tsp. minced green chili (serrano, Thai, or jalapeño) 1/2 tsp. salt 1/2 tsp. sugar 2 tbsp. fresh lemon juice 3 tbsp. plain yogurt (or as needed)

3 ripe avocados, pitted & mashed 1 lime 1 large pinch of salt 1-2 grinds of black pepper 1 tsp. ground cumin 1 handful of chopped cillantro (1/2 cup) 1 clove of garlic, chopped

1. Add all ingredients to a blender or food processor and blend until smooth.

2. Pour into a bowl and garnish with fresh or frozen berries Recipe provided by Caitlyn, Wellness Assistant Manager who found it in the

Trace Minerals newsletter. “Trace Minerals Greens Paks are an easy way to add a boost to your morning smoothie.”

1. Combine all ingredients in a food processor and process into a smooth puree.

2. Add yogurt as necessary to obtain a smooth (not watery) consistency.

Recipe provided by Allison, Front End Shift Supervisor & Customer Service Representative. “Refrigerate in an airtight container, it will keep up to 1 week.”

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Spring 2018

1. Mash garlic, cilantro, and salt together in a mortar and pestil or bowl.

2. Mix in avocado, lime, cumin, and pepper.

Recipe provided by Page, Produce Manager “Eat with your favorite tortilla chips!”

Orange Drop Cookies

Power Oatmeal

Jasper’s Green Juice

Serves 12 Total Time: 45mins

Serves 4+ Total Time: 10 mins By: Delanie Harrmann

Serves 1 Total Time: 5 mins By: Jessica Jasper

2 cups rolled oats dash of Himalayan sea salt 3 1/2 cups water 1/3 cups chia seeds 1/3 flax seeds 1/4 cup each: lycii (gogi) berries, chopped pecans, raw pumpkin seeds maple syrup to taste ground cinnamon to taste

1/2 cucumber parsley (to taste) 3 leaves kale 3 stalks celery 1 inch ginger, peeled 1/2 lemon (more, if desired)

By: Dawn Hutton

Cookie Dough: 3/4 cup shortening 1/4 cup butter 1 1/2 cups brown sugar 2 eggs, beaten 2 tbsp. grated orange peel 1/4 cup orange juice 1 tsp. vanilla 1 cup buttermilk or sour cream 3 1/2 cups flour 2 tsp. baking powder 1/4 tsp. salt 1 cup chopped nuts of your choice (walnuts or pecans) *optional Frosting: 1 cup powdered sugar Add orange juice until you reach desired consistency.

1. Drop by teaspoon onto greasted cookie sheet.

2. Bake at 350°F for 10 minutes.

Recipe provided by Jess, Education Coordinator and Graphic Designer sometimes Grocery Stocker. “You can make the frosting more of a thin glaze, or leave it thick, more like a frosting.”

Vicki: Jess, this recipe isn’t green.

Jess: No, it’s orange.

Vicki: ...yes, yes it is.

1. Add water and sea salt to pot, bring to a boil.

2. Add oats, chia, flax, and lycii berries.

Cook for 5 minutes.

3. Stir in maple syrup and cinnemon.

4. Add raw pumpkin seeds and chopped pecans.

1. Blend it all together in a blender or juicer. If blending, add some water to desired consistency.

Recipe provided by Jess, Bulk Buyer.

Recipe provided by Delanie, Wellness Buyer. "This recipe is green because you can buy almost everything in the bulk section!

Bonus: Green Clay Mask Makes 2-3 masks By: Delanie Harrmann

1 tbsp. French green clay 1 tsp. honey 1 tsp. oil - like jojoba a few drops of Aura Cacia lemon balm in jojoab and/or Aura Cacia sandalwood in jojoba +enough water or hydrosol to make a paste

Full flyer, with additional recipes available in the store. Green Clay Mask Recipe (left) only available in this issue of The ComPost.

1. Wash your face well, and pat dry.

2. Apply mask to your entire face and neck. Leave on for15 minutes.

3. Wash gently to remove mask.

Recipe provided by Delanie, Wellness Buyer.

Spring 2018

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Comment Cards

The answers to some of your expansion questions.

Q: When we expand, can we orient the store so that the deli seating overlooks the river?

Can we build a deck for seating overlooking the river? etc.

A: We have had a preliminary conversation with architects and other industry professionals about this very popular idea! It appears that while this is a fantastic use of our natural resource, it would be cost prohibitive as well as unadvisable. The plumbing, wiring, and other internal support systems would have to be totally rebuilt at great cost adding almost 50% to the total cost of our project. This would not be fiscally responsible of us. And as we are all aware, the river is prone to flooding.

Anything we build on the banks of the river would be in great jeopardy each time the water rose. Engineers who looked at the site advised us not to pursue it (the insurance folks were not too keen on the idea either!) So, while technically it is possible, it is not advisable, nor is it fiscally responsible to "flip" the building or to build any sort of outdoor seating or deck area on the banks of the river. This was a huge disappointment to me but I look forward to our expansion nonetheless!

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Q: What will the expanded store look like? Do we have drawings or renderings to see?

Q: How big will the store be? Do we have room in this building?

A: We don't have anything to show you yet, but we hope to very soon. When the time is right, we will have an open house where you can come and give us feedback on the plans. We want to ensure our owners are part of the process! Stay tuned!

A: We are looking at adding 2000 square feet to the sales floor. Our current use of our building is not as efficient as it could be. We have lots of space and lots of ways to add to the sales floor within our current location without knocking down any exterior walls or adding onto the building.

Q: How can I help ?

Q: I want to do more...

A: Easy! Continue to shop with us as much as you can! Each purchase helps shore up our finances so that we have a solid foundation to build on. Keep shopping! Buy one more item each trip. Encourage your neighbors and friends to become members if they are not already. Spread the word on how important it is to shop at the Co-op if they are members. If each transaction increased by just $3, in a month we would have almost $50,000 in additional sales! One person cannot do it alone, but cooperatively, we can all make a difference!

A: Great! Contact any member of the board and let them know you want to be of assistance.

We also have an email address if you prefer to drop us a line: expansion@justfood.coop We will be sure to get back to you.

Spring 2018

516 Water Street S Northfield, MN 55057 507-650-0106 justfood.coop Open Daily 7am - 9pm

Mark your Calendar April Is Go Green Month April 7 - Coffee With The Board 10am-12pm *April 11 - Fill It Fresh April 14 - April Sample Saturday 10am-1pm *April 17 - Two Ad Tuesday April 18 - Monthly Board Meeting 6:15pm-9pm *April 19 - Wellness Third Thrusday April 21 - Earth Day Celebration at Armory Square May is Allergy Awareness Month *May 1 - Two Ad Tuesday May 5 - Coffee With The Board 10am-12pm *May 9 - Fill It Fresh May 12 - May Sample Saturday 10am-1pm *May 15 - Two Ad Tuesday May 16 - Monthly Board Meeting 6:15pm-9pm *May 17 - Wellness Third Thursday May 22-28 - Palletpalooza *May 29 - Two Ad Tuesday June is Dairy Month June 2 - Coffee With The Board 10am-12pm June 9 -June Sample Saturday 10am-1pm *June 13 - Fill It Fresh June 20 - Monthly Board Meeting 6:15pm-9pm *June 23 - Wellness Third Thursday * Denotes Sales Days