JANUARY 2017 EDITION
EDITION 2015 NEXT TO MOUNDS PET FOOD IN JANESVILLE, WI BASICS CO-OP NATURAL FOODS - OPENJULY TO THE PUBLIC - LOCATED
The 7 Co-op Principles: Voluntary & Open Membership Cooperatives are voluntary organizations, open to all persons able to use their services and willing to accept the responsibilities of membership, without gender, social, racial, political or religious discrimination. Voluntary and open membership is the first principle of the internationally recognized 7 Co-op Principles. Over the next several months, we will take a look at these principles in the context of both our local food co-op community at Basics, and the global cooperative community, estimated to include about 1 billion members across all sectors of the economy! The significance of voluntary and open membership dates back to the very beginning of co-ops. From the International Cooperative Alliance (ICA):
“In 1844 a group of 28 artisans working in the cotton mills in the town of Rochdale, in the north of England established the first modern co-operative business, the Rochdale Equitable Pioneers Society. The weavers faced miserable working conditions and low wages, and they could not afford the high prices of food and household goods. They decided that by pooling their scarce resources and working together they could access basic goods at a lower price.. The Pioneers decided it was time shoppers were treated with honesty, openness and respect, that they should be able to share in the profits that their custom contributed to and that they should have a democratic right to have a say in the business. Every customer of the shop became a member and so had a true stake in the business...” (http://ica.coop/en/whats-co-op/history-co-operative-movement)
Thus, the first key to the story of cooperatives is access. In the case of the Rochdale Pioneers, (cont’d p.2)
Crisp Honey Cookies Ingredients 1/2 cup butter 1/2 cup honey 1 3/4 cup whole wheat flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/3 cup wheat germ *This recipe from The World of Honey by Joe Parkhill appeared in “Treats with Alternative Sweeteners” by Basics Natural Food Market, dated Feb. 29, 1984. Thank you to Carolyn Veek for sharing!
Prep Cream butter & honey Combine dry ingredients, combine with creamed mixture Chill 1 hour Roll on lightly floured board to 1/8” thickness cutout Bake on greased sheet at 350 degrees for 8-10 minutes Cool Makes about 3 doz.