Chequamegon Food Co-op - The Grapevine Spring 2017

Chequamegon Food Co-op

SPRING 2017

Spring Eating

On the lighter side!

Buzz & Suds Soap Hand-crafted in small batches

Things You’ll Love

New and fun items at the Co-op

And So Much More...

The Grapevine A quarterly publication of Chequamegon Food Co-op

NEXT deadline: May 1, 2017 Editing & Layout: Meagan Van Beest Ad Design: Jill O'Neill at The Garlic Pig General Management Team Kiersten Galazen Vicki Richeson Meagan Van Beest Board of Directors. board@cheqfood.coop Mark Abeles-Allison Carole Carlson Justus Grunow Mike Hines Sara Lehr Jarrod Stone-Dahl Steve Sandstrom Everyone is welcome to attend Chequamegon Food Co-op Board of Directors meetings, held the third Tuesday of the month at 5 p.m. in the Community Room at the Co-op in Ashland.

The Cooperative Principles 1.Voluntary and open ownership.

2. Democratic owner control.

3. Owners’ economic participation.

4. Autonomy and independence.

5. Education, training, and information.

6. Cooperation among co-ops.

7. Concern for community.

Our Mission The Chequamegon Food Co-op is dedicated to providing ecologically sound foods and products, the production and quality of which promote the health of our members and our community.

Ends Statement The Chequamegon Food Co-op exists so our community has an enhanced quality of life; our community has access to healthy, organic, and locally produced goods; our community has a thriving local economy; and our community is knowledgeable about choices that impact the economy, personal wellness, and the environment.

Where We Are 700 Main Street West, Ashland, WI 54806 HOURS: Every Day 7:30 a.m. to 8 p.m.

(715) 682-8251 chequamegonfoodcoop.com Letters or articles Submissions are accepted on an ongoing basis.

We do not guarantee that a letter or article will be printed. Please keep submissions to 250 words and include your name, phone number, and email address with your letter. Letters may be sent to outreach@cheqfood.coop. Letters and newsletter articles do not necessarily reflect the opinions of the Board of Directors, staff members, or management of the Chequamegon Food Co-op.

Advertising Please contact Meagan at (715) 682-8251 or e-mail meaganv@cheqfood.coop.

From the Managers Kiersten Galazen, Vicki Richeson, & Meagan Van Beest General Management Team Spring is a time of new beginnings and growth. The Co-op has seen a lot of positive changes recently and we are excited to share with you what is yet to come. In the past few months, the Board hired the Interim General Management Team to fill the general manager position permanently, we rearranged products in the store, and we created a 2017 plan with growth in mind.

At a special meeting in early January, the Board decided to permanently hire on the Interim General Management Team. Now known simply as the General Management Team, we will work together to perform the duties generally assigned to one general manager, including maintaining the financial health of the Co-op, along with managing staff and operations.

In mid-January, we rearranged the layout of products in the center store at the Co-op. A reset like this is common in stores like ours, especially after an expansion. With just over two years in this space, it was time to “rearrange the furniture,” so to speak. Based on customer and staff feedback, we moved products around a bit. While we know it was initially tricky to find your favorite stuff, we hope you have gotten used to the new layout and find the changes helpful.

This past winter, we developed our plan for 2017. Our planning includes improving upon the successes we have seen in the past few months. While developing the plan, we focused on our Ends Statement as a jumping off point (you can read our Ends in the column to the left). Our Ends are our reasons for existing. They are our purpose and, in the end, why we do what we do.

We have been working hardest on the part of our Ends about striving to ensure that our community has “access to healthy, organic, and locally produced goods.” Through customer surveys and comments in the past, we have heard that our prices were too high. In response to this, we have brought in more affordable products and we will continue to work on lowering prices on others.

Part of our goal in 2017 is to introduce more of our community to us and what we offer. We have been working on increasing that awareness both online and in print. We are also adding quarterly open houses to the mix. We hope you’ll join us for the first one on Saturday, March 18 from 11 a.m. to 2 p.m. Stop by to visit with local food and wellness businesses, see what’s new in the store, enjoy free refreshments, and shop the Love Local Sale, where you’ll get 10% off local products storewide.

We hope you enjoy the changes we've made and look forward to seeing you in the store soon! d

2 | Chequamegon Food Co-op

SPring 2017

SPRING 2017

Contents 2

From the Managers

4

Things You'll Love

6

Spring Eating

8 Events & Classes Pullout section!

10

Buzz & Suds

12

Words of Wellness

13

Spring Recipes

6

14 Board Update 16

Staff & Store News

10 Summer Hours OPEN 7:30 a.m. - 9 p.m.

starting Monday, May 1, 2017

Special Store Hours Easter Sunday Sunday, April 16, 2017 CLOSED

Spring 2017

13

Chequamegon Food Co-op | 3

Love

Things You'll

Blue Q Crew Socks

Loaded with sass and made from a blend of comfy cotton with strong nylon and stretchy spandex, these socks will keep your feet happy.

Plus, one percent of sales supports Doctors Without Borders.

Tea Source Huang Shan Mao Feng This loose leaf green tea is one of China's most famous varieties. The flavor is complex, with grassy, sweet, and floral qualities. Tea Source is located in Roseville, Minnesota.

Halo Top Ice Cream With only 240-480 calories per pint (yes, really!), Halo Top ice creams are the low-calorie, high-protein, low-sugar dessert of your dreams. All this and it tastes like the real thing.

Yummilicious!

4 | Chequamegon Food Co-op

Here are just a few of the new items we have in store for you.

Look for the “New Item” tags to find other new things we think you’ll love.

Alta Palla Sparkling Juice From the makers of Hiball Energy drinks, this sparkling juice beverage is not only refreshing, it's also organic and fair trade certified. A great alternative to soda for kids and a perfect drink mixer for adults!

Andalou Naturals Shampoo & Conditioner Whether you need the extra gentle care of 1000 Roses Complex Color Care or the smoothing hydration of Exotic Marula Oil Silky Smooth, these nutrient-rich shampoos and conditioners will help you tame your tresses.

Domata Bulk Gluten-Free Flour You love this gluten-free flour in the box and now you can buy it from our bulk bin. Buy as much or as little as you need. The cup-to-cup exchange makes this flour the perfect substitute for any recipe.

Plus, xantham gum has already been added, so you can bake right away!

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Thoughtful Mental Health Assessments with Helpful Recommendations Distance Sessions and Assessments Available by Phone or Skype Flexible & Affordable

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Spring 2017

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Chequamegon Food Co-op | 5

Spring Eating

the lighter side

Meagan Van Beest marketing & member services manager

T

he lack of snow this winter has made outdoor sports difficult at best. Add to that lots of gray days that just seem to slow things down and a menu laden with comfort foods and suddenly the scale has started to creep up. If you’re like me, you’re probably dealing with a little extra padding these days! The good news is that spring is a great time to change things up and start eating on the lighter side.

Ditch the Heavy Carbs

Pizza and grilled cheese seem to always be on my menu during the winter months. Sometimes pasta (especially lasagna!) also makes it on the list. I’ll be replacing these delicious (but calorie-rich) foods with lighter fare in the coming weeks. Instead of pizza, I’ll be eating lots of tomatobased soups. Grilled cheese will be replaced with green salad using local spinach from Great Oak Farm in Mason, Wisconsin. Finally, proteinfilled quinoa salad with tomatoes and fresh mozzarella will satisfy my lasagna cravings.

Make a Switcheroo

Chips tend to be my go-to for a crunchy snack. Instead, I’m going to

have a container of crisp fruits or veggies ready to munch. Carrots, celery, and apples will make the cut.

Kohlrabi and radishes are also a good choice.

Shrink Your Portions

A good way to keep your portion size under control is to remember that your stomach is about the size of your fist. Keep your meal about that size and you’ll keep your calories under control.

out these winter staples for fresh spring veggies. Add asparagus, broccoli, snow peas, greens, radishes, and chard to the mix. Salads are a great way to beef up your vegetable intake, too. Locally, you’ll find ramps (also called wild onions), which add a mild oniony flavor. Look for wild-harvested fiddlehead ferns, too. Another classic spring-time (or anytime) favorite

Drink a Cleansing Juice

While a full-on juice cleanse may not be for everyone, replacing a meal or Add cleaning out your cupboards to snack with freshly made juice is a great your to-do list. Toss any expired foods way to up your nutrients. Don’t have and take stock of what you have in a juicer? No problem! Blend all your there. Replace heavier, processed foods ingredients until smooth in a blender. with healthier grains (like quinoa and Then, use a fine mesh sieve to strain rice) and lighter versions. out the pulp to make your juice just Bring on the Probiotics liquid. (Though honestly, you should Restore your gut bacteria to help keep the pulp bits because they are improve your digestion. Kefir, yogurt, loaded with fiber, which makes you feel and fermented vegetables (such as fuller and improves digestion.) sauerkraut and kim chi) will help So if you're like me and you need to rebalance your stomach, especially if refresh your diet, I hope this list has you’ve been taking antibiotics to fight helped inspire you. For more flavorful a cold. ideas, check out our Pinterest boards Mix Up Your Vegetables (at www.pinterest.com/cheqfood) for Tired of beets and potatoes? Switch delicious recipes on the lighter side. d

Spring Cleaning

Egg-Avocado Toasts

Cover Recipe!

Ingredients

Directions

•

Toast the bread. Halve the avocado, remove the seed, scoop the flesh from the skin into a small bowl. Add salt to taste and mash with a fork. Set aside.

Using a box cheese grater, shred the eggs into a small bowl, add the chopped onion and yellow mustard. Combine with a fork. Season to taste with salt and pepper. Spread the mashed avocado onto the toasted bread. Add a quarter of the egg salad onto the toast. Sprinkle with paprika and garnish with a slice of radish.

Repeat for other three slices of toast.

• • • • • • •

4 slices whole wheat or sourdough bread 1 ripe avocado 2 hard-boiled eggs 1 small white onion, chopped 1 teaspoon yellow mustard salt & pepper to taste 1 radish, sliced (optional) smoked paprika (optional)

Recipe courtesy of Chequamegon Food Co-op.The Grapevine, Spring 2017

Top 10 Local Spring Vegetables DOWNTOWN ASHLAND

Eating seasonally available local vegetables can help you cut costs, since they usually cost less in season. Plus they travel a shorter distance, which means they’re fresher and retain more of their vitamins. Here are the vegetables you can usually find locally in the spring:

1. Arugula 2. Spinach 3. Rhubarb 4. Radishes 5. Ramps 6. Fiddlehead Ferns 7. Sugar Snap Peas

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Spring 2017

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Chequamegon Food Co-op 7 2/23/17 11:59|AM

Classes & Events SPRING 2017

Register at Customer Service or call (715) 682-8251!

March

Wellness Wednesday: Party in My Pants Wednesday, March 8 • 4-6 p.m.

FREE! At Chequamegon Food Co-op MEET & GREET - Party In My Pants will change the way you think and feel about your period. Forget trashy disposables and say hello to soft, gorgeous cloth pads. Come learn more about this reusable product.

Artist Reception: Karly Kruzan Friday, March 10 • 6-7 p.m.

FREE! At Chequamegon Food Co-op PARTY - Come meet this month’s artist, view the artwork, and enjoy light refreshments!

Spring Open House Saturday, March 18 • 11 a.m.-2 p.m.

FREE! At Chequamegon Food Co-op PARTY - Spring has sprung and we are welcoming it with an open house.

Stop by to visit with local food and wellness businesses, see what’s new in the store, enjoy free refreshments, and shop the Love Local Sale, where you’ll get 10% off local products storewide.

Sprouting Basics Instructor: Meagan Van Beest, Marketing & Member Services Manager Thursday, March 23 • 6-7:30 p.m.

Cost: $15/$10 owner Registration required. Space is limited.

Registration Deadline: Monday, March 20 At Chequamegon Food Co-op HANDS-ON – Growing sprouts may be intimidating, but once you know the ins and outs of this simple process, you’ll be growing your own in no time. In this short class, you’ll learn sprouting basics, from seed storage and soaking to rinsing and harvesting.

Each student will take home not only the knowledge they need to start sprouting, but also a sprouting jar that’s ready to grow.

April Making Wine & Fruit Vinegars Instructor: Cindy Hale, Clover Valley Farms & Vinegary Saturday, April 1 • 10 a.m.-12 p.m.

Cost: $15/$10 owner Registration required. Space is limited.

Registration Deadline:Thursday, March 30 At Chequamegon Food Co-op 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 homemade and healthful vinegars.

It’s fun, it’s healthy and it’s delicious!

Wild Foods Cookery: Tree Sap for Beverages & Syrup Instructor: Gil Schwartz, Seasonally Sourced Foods Saturday, April 8 • 10 a.m. – 12 p.m.

Cost: $20/$15 owner Registration required. Space is limited.

Registration Deadline: Thursday, April 6 At Chequamegon Food Co-op HANDS-ON - Learn more about the timing and techniques for sap collection, discover various species of sap-producing trees, and identify some of them in the neighborhood around the Co-op.You will also taste-test several varieties of pre-harvested saps, as well as maple butters and sugar. We will also transform sap into syrup in the kitchen and demonstrate creative ways to use these wonderful tree products in your own home-cooking.

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Grocery Store Tour With Memorial Medical Center Tuesday, April 11 • 6-7 p.m.

FREE, but reserve your spot!

At Chequamegon Food Co-op Join a dietitian as they tour a grocery store and learn more about label reading, eating better on a budget and making healthier food choices.

The tour will be interactive and fun!

This event is free but registration is recommended.

Wellness Wednesday: Gavia Massage Wednesday, April 12 • 4-6 p.m.

FREE! At Chequamegon Food Co-op MEET & GREET –Jennifer Banowetz, Licensed Massage Therapist, offers personalized sessions to support optimal health and well-being. She utilizes multiple healing modalities that include: Deep Tissue, Acupressure, Tui Na, and Thai massage to address a wide variety of health concerns.

Come in to talk to Jennifer about the benefits of massage.

Artist Reception: Aaron Folsum Friday, April 14 • 6-7 p.m.

FREE! At Chequamegon Food Co-op PARTY - Come meet this month’s artist, view the artwork, and enjoy light refreshments!

Brew Your Own Kombucha Instructor: Kim Erickson, certified Integrative Nutrition Health Coach Saturday, April 22 • 10 a.m.-12 p.m.

Cost: $20/$15 owner Registration required. Space is limited.

Registration Deadline:Thursday, April 20 At Chequamegon Food Co-op HANDS-ON – Learn how how

715.779.5807

to make your own Kombucha Tea, which is an easy to make probiotic drink, with many demonstrated and documented benefits that go beyond just health. She has been enjoying the benefits of this tea for the last 6 years. You will learn about the cultures history, enjoy a taste of the homemade Kombucha, and walk away with several wonderful recipes. Being healthy doesn’t have to be hard!

Learn how to feed your gut something fantastic. If you’re looking for a positive change for better energy and health, sign up today!

Beginning Vegetarian Cooking Instructors: Isabel Jacobsen & Nathaniel Miller, co-op owners Saturday, April 29 • 10 a.m.-12 p.m.

Cost: $15/$10 owner Registration required. Space is limited.

Registration Deadline:Thursday, April 27 At Chequamegon Food Co-op HANDS-ON – Isabel and Nathaniel have been eating vegetarian for three-and-a-half years and more than ten years respectively. They have cooked most of their meals from scratch for the past year-anda-half and have learned a lot along the way. If you are looking to either add vegetarian meals to your menu or go full-on vegetarian, you’ll learn shopping, meal planning, and recipe ideas in this introductory class.

May Catch of the Day: Cooking Fish & Seafood Instructor: Chef Lars Dukowitz, Cooking with Lars Saturday, May 6 • 10 a.m.-12 p.m.

Cost: $20/$15 owner Registration required. Space is limited.

Registration Deadline: Thursday, May 4 At Chequamegon Food Co-op DEMONSTRATION – In this informational class, you'll learn the basics of cooking fish and seafood, from issues with sustainable harvesting and the different kinds of available, to choosing, preparing, and cooking your fish and seafood. Students will receive recipes that will help them practice the techniques they learn in the class.

Wellness Wednesday: Buzz & Suds Wednesday, May 10 • 4-6 p.m.

FREE! At Chequamegon Food Co-op MEET & GREET – Meet Jenny Lavasseur, owner and maker of luscious Buzz & Suds soaps. Filled with honey, high-quality oils and butters, essential oils, and organic coconut milk, these soaps really help you clean up. Stop by to learn more about the soap making process and see what Buzz & Suds has to offer.

Grill It Up! Instructor Chef Jonathan Berthel, Penokee Mountain Foods.

Saturday, May 20 • 10 a.m.-12 p.m.

Cost: $20/$15 owner Registration required. Space is limited.

Registration Deadline: Thursday, May 18 At Chequamegon Food Co-op DEMONSTRATION – Before you fire up the grill this summer, let Chef Jonathan Berthel share his supersecret techniques for grilling up your best burgers, veggies, and more. This class will leave you skilled at the grill.

Wild hollow farm flowers Fresh-Cut Flowers and Floral Design for Weddings, Events, and Everyday.

Serving Lake Superior’s

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www.ApostleIslands.com Spring 2017

Contact us to learn more about using our locally grown flowers for your event!

Melissa Fischbach · 715-278-3978 · wildhollowfarm@gmail.com www.wildhollowfarm.com · wildhollowfarm

Chequamegon Food Co-op | 9

Buzz & Suds

Hand-Crafted IN Small Batches

Meagan Van Beest marketing & member services manager

T

he soft buzz of bees hangs in the air as Jenny Lavasseur gently maneuvers a frame from the hive at her farm just south of Ashland, Wisconsin.

Trapped within it is the golden liquid that she will soon use to make a batch of her popular soaps.

Buzz & Suds began as a hobby for Jenny back in November 2014. At the time, her grandmother became very sick and she was looking for something to keep her mind occupied. Just as Jenny hatched the idea of launching a business, her grandmother’s illness worsened. So, she set it aside for a time. After her grandmother passed away in January 2016, she jumped into the business headlong with a renewed sense of purpose.

Together with her husband Billy, Jenny owns Bear Trap Creek Farm. They have a beef herd, two Jersey dairy cows, chickens, pigs, goats, horses, vegetable gardens, berries, fruit trees, and the honey bees that make her soap so special.

They sell soap, meat, eggs, vegetables, jam, honey, and other products from their farm. Her husband also works milking cows for other farms. Buzz & Suds provides work and income for Jenny when farming dwindles during the winter months.

The soap business started out small, with Jenny primarily selling to friends and family. Now she sells the soaps directly from the farm, at the Ashland Area Farmer’s Market, at craft fairs, through her online shop, and at local

10 | Chequamegon Food Co-op

businesses (including the Co-op).

Jenny’s soap making process involves using high quality natural ingredients. She has extremely sensitive skin and has had problems with bath and body products in the past.

Her experiences led her to choose gentle ingredients for her products, knowing that other folks with sensitive skin could use an alternative to the harsh, chemical-filled soaps out there.

Jenny uses honey from her honeybees in most of the products she makes. She started out with glycerin honey soap and added glycerin triple butter soap, loofah soaps, salt bars, and many other scrub soaps. She also made cold process soap, but then switched to using the hot process method.

Soap starts with high-quality ingredients: oils and butters, essential oils, honey, organic coconut milk, and sodium hydroxide. She likes using dried mint, chaga mushroom, organic fresh ground coffee, pink salt, loofah, clays, and essential oils as extras in her soaps. “I love coming up with new essential oil fragrances to use in my soap,” she says. “One of my favorites is sweet birch. It smells like wintergreen and I put dried mint from our farm in it.”

Jenny cooks the soap mixture in a crock pot, where the heat turns it into soap. Next the blob of soap gets scooped out into molds to make it into a uniform shape. The soap is unmolded the next day, and then cut it into bars. Finally,

SPring 2017

it is left to dry. “The awesome part about hot process soap is you can use it right away because it is turned into soap when you cook it,” Jenny says.

On soap making days, Jenny’s kitchen table is all about soap. She will milk her Jersey cows, do other farm chores, and then jump the soap process. Soap making happens most days, especially if there are lots of orders coming in.

Buzz & Suds’ most popular soap by far is the Lake Superior Soap. The design came to Jenny in a dream and she jumped into working on the idea the very next day. Three months later, she started selling it.

Lake Superior Soap has a cutout of the Big Lake in the center that looks like stained glass (see image at right). “I have them in my windows throughout my house because I love looking at them,” Jenny says.

Last year Jenny made over 200 bars of just Lake Superior Soap. In total, she made around 1,000. “I make a lot of soap,” Jenny says with a smile. And that's something she plans to continue doing well into the future. d

Buzz & Suds Owner: Jenny Lavasseur Products: Soaps and scrubs Website: buzzandsuds.net Etsy: etsy.com/shop/BuzzandSuds Facebook: BuzzAndSudsHoneySoap

Spring 2017

Chequamegon Food Co-op | 11

Words of

Wellness

Julie Sorensen wellness manager

J

anuary was a crazy month of rain and snow and being able to ice skate up your driveway.

It was also an eye-opening month for me personally.

I have been in retail for over thirty years and have made many friends along the way. A dear friend of mine who I had waited on for over twenty-five years passed away in January. As you get older you start losing friends and classmates.

I made it a priority when I turned fifty to embrace life and try to live it to the fullest – because you really don’t know what the future holds.

Another friend showed me an article about Robert Marchand, a biker from France who broke a world record for biking 22.547 kilometers in an hour at the age of 105. I would say he is embracing life to the max and is a great reminder to keep going!

So, it’s good to be old and embrace

Save the Date!

Wellness Wednesday

2nd Wednesday of each month Owners receive 10% off health & body care products!

MARCH 8 APRIL 12 MAY 10

life by staying healthy – watching what you eat and exercising in our beautiful outdoors. I love to see older shoppers in the store sometimes for the first time trying out new foods.

These are often crazy foods that have names they don’t have a clue how to pronounce and they have never even heard of before, but folks are buying them to improve their health.

I love helping seniors discover new foods and ways of eating because it means they are changing their diets to become healthier (which is not always an easy thing to do as we grow older).

I also like reading about seniors.

This winter, I discovered a wonderful Swedish author. Fredrik Backman’s first book “A Man Called Ove” is a novel about a grumpy (but loveable) curmudgeon who is mourning the loss of his wife. I fell in love with all the characters and did not want the book to end. I laughed and cried as I read about his love story with his wife and his crazy interactions with his neighbors. If you don’t like to read; this book has also been made into a wonderful movie.

Backman's second book “My Grandmother Asked Me To Tell You She’s Sorry” follows the story of a young girl as she deals with the grief she experiences when her grandmother passes. I enjoyed this book too, and I am anticipating reading his third title soon.

Often, emotional issues can cause stress in your body. Dealing with grief and loss can be helped with the use of flower essences. Flower essences

12 | Chequamegon Food Co-op

are refined herbal infusions that are highly effective, non-toxic herbal preparations that address core issues of wellness – especially emotions, stress, mental attitudes, spiritual values and life purpose. You may have used Bach Rescue Remedy for stress relief, but if you are dealing with a particular emotion, you can also use individual flower essences to address that specific issue.

We carry FES Flower Essences and have a reference book where you can look up an emotional issue and then see the list of flowers that are recommended for healing. I usually find a couple of flowers that seem to address my symptoms, and then by reading through the info about the flowers, usually one of the flowers will stand out as a solution. When I experienced grief from divorce and a death in the family at the same time, I used honeysuckle to help me get through the stress. Honeysuckle helped me let go of the past and come into the here-and-now, so that my life could go on. Flower essences are a gentle way to help you with emotional issues.

I am way past fifty and a senior, but I still love working at the Co-op and helping customers find products and solutions to their problems. I love working with the younger staff – I feel like they keep me young at heart. And just like the bicyclist from France I want to embrace life and all it has to offer me. d

SPring 2017

Spring Recipes LIGHTEN UP with

Snow Pea & Asparagus Salad

Spring Pizza

Ingredients 1 pound asparagus, trimmed and cut into 1- to 2-inch pieces 1/3 pound snow peas, string removed (or substitute sugar snap peas) 2 roma tomatoes, cut into wedges 1/2 head romaine lettuce, torn into bite-size pieces 1/2 cup walnuts, raw or toasted (optional) Dressing 1/3 cup vegetable oil 1/3 cup apple cider vinegar 1 tablespoon sugar 1 tablespoon fresh ginger, peeled and minced

Ingredients 3 tablespoons olive oil 2 teaspoon dried Italian seasoning 2 tablespoons minced garlic 3 ounces fresh mozzarella balls 1 cup plus 2 tablespoons balsamic vinegar 1 prepared pizza crust 1 15-ounce can crushed fire-roasted tomatoes 1 tablespoon vegetable oil 1/2 pound boneless, skinless chicken tenderloins or thighs 3 cups spring mix lettuce Preparation Preheat oven to 400 degrees F. In a small saucepan over medium heat, reduce 1 cup of balsamic vinegar to 1/4 cup, stirring occasionally. Remove from heat and reserve. Combine olive oil, basil, oregano, and garlic in a small bowl. Let sit 10 minutes.

Brush pizza crust with half the olive oil mixture and bake according to package instructions. Slice the mozzarella into thin slices and add to the remaining olive oil mixture.

Toss to coat. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and brown 2 minutes on each side. Remove the chicken from the pan and reserve. Return the pan to the heat and deglaze with 1 tablespoon water and 2 tablespoons balsamic vinegar. Add the crushed tomatoes and bring to a simmer. Slice the cooked chicken crosswise into 1-inch pieces and add to the tomato mixture. Simmer until sauce has thickened, about 7 minutes. Remove the pizza crust from the oven. Spread the sauce evenly over the crust and top with marinated mozzarella slices.

Cut the pizza into four slices and top each with a handful of spring mix.

Drizzle each slice with a tablespoon of the vinegar reduction and serve.

2 teaspoons fresh ground cardamom 1/2 teaspoon salt 1/2 teaspoon ground black pepper Preparation Blanch the prepared asparagus in a pot of boiling, salted water for 2-3 minutes, or until al dente. Drain and set aside to cool. In a medium bowl, whisk together all dressing ingredients. Add the snow peas, tomato wedges, and asparagus and let sit 30 minutes. Serve on a bed of Romaine lettuce, drizzled with any remaining dressing and garnished with walnuts.

Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.

Soy-Ginger Salad with Tuna Ingredients Dressing

2 tablespoons olive oil 1/2 tablespoon soy sauce, preferably low-sodium 1 tablespoon white vinegar 1/2 cup plain, low-fat yogurt 1/2 teaspoon ground ginger Juice of 1/2 lemon Salt and pepper to taste Salad

1/2 cucumber, thinly sliced 1 medium tomato, diced 1/2 pound fresh spinach 1 cup canned garbanzo beans, drained 1 can water-packed tuna, drained

Preparation Place all dressing ingredients in a smallto medium-sized mixing bowl. Whisk to combine. Add the cucumber and the tomato, and gently stir to coat the vegetables with dressing. Allow this mixture to sit, marinating the vegetables a bit, while preparing the rest of the salad. Next, place spinach, garbanzo beans, and tuna in a very large salad bowl or large stainless-steel mixing bowl. Add the dressing and veggie mixture and toss thoroughly but gently to combine.

Serving Suggestion This salad wows diners with its seemingly complicated flavor profile.

Packed with protein and fiber, it can easily be incorporated into your meal plan to get you out of a dinner rut. Add nuts on top for extra substance.

Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.

Spring 2017

Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.

Chequamegon Food Co-op | 13

Chequamegon Food Co-op Board Of Directors

Board News

We welcome Mark Abeles-Allison to the Board. Mark is filling the seat left vacant by Sarah Ahlquist's passing.

We are currently seeking candidates to join the Board.

Applications are available at the Customer Service desk. Elections will be held at our Annual Meeting on Thursday, June 1, 2017.

Ends Statement Who We Are Chequamegon Food Co-op exists so our community has an enhanced quality of life.

What We Strive For Our community has access to healthy, organic and locally produced goods.

Our community has a thriving local economy.

Our community is knowledgeable about choices that impact the economy, personal wellness, and the environment.

What is an ends statement?

An ends statement defines organizational purpose, telling a story of what results affect people for a specific benefit. Ends statements justify the existence of an organization.

Board Update Steve Sandstrom board president As we move into 2017, the Co-op has many reasons to be excited for our future. Last year ended on a positive note with an annual profit for the first time since the new store opened. We made just over $39,000 in net profit last year, as opposed to 2015 when we had a loss of over $187,000. The Board's decision to hire a General Management Team instead of a General Manager has also gotten off to a good start.

With the positive results just mentioned the Board is looking forward to spending significant time on strategic planning for the future of the Co-op. The Board has decided to include strategic planning as an agenda item at every meeting this year, with a goal of having a new plan in place by the end of the year.

Our priority is to develop an inclusive process that insures that we hear from staff, Co-op owners (that’s you!), and the greater community. Please watch for more information in upcoming issues of The Grapevine.

I also wanted to mention that we are planning to have this year’s Annual Meeting a little later than usual. Instead of the typical Thursday evening in late April, we will be meeting on Thursday, June 1, 2017 from 5 to 8 p.m. at Northland College in Ashland.

The decision to hold the meeting later is based on a couple of things. We would like to continue using the Northland College Commons for our meeting space and the availability of the facility is later in the year than in the past. Secondly, we feel that delaying the meeting will give us a little more time to encourage members to consider being a candidate for the Board. Elections will once again be held at the Annual Meeting. Look for candidate profiles in the summer edition of The Grapevine.

Speaking of candidates, I want to encourage members to consider being a member of the Board. We meet on the third Tuesday of the month, as a full Board.

Board meetings typically last for about two to two-and-a-half hours.You may also be involved in a Board committee that may require additional meetings, but it is not an overwhelming commitment of time. We also have an annual Board retreat that usually is done over two evenings meetings from 5:00 to 9:00 p.m.You can pick up an application to become a Board member at the Customer Service desk in the store.

I am very excited about what is happening at the Co-op and look forward to what lies ahead. See you in June at the Annual Meeting! d

Board Info Minutes and agenda are posted in store and on our website.

BOARD MEETINGS All meetings are the third Tuesday of each month at 5 p.m., unless otherwise noted, in the Community Room.

Tuesday, March 21, 2017 Tuesday, April 18, 2017 Tuesday, May 16, 2017 Contact the Board board@cheqfood.coop

14 | Chequamegon Food Co-op

Jen Banowetz, LMT Vaughn Library Building • Ashland 715-209-2825 • gaviamassage@gmail.com SPring 2017

2016 Financial Statements The Chequamegon Food Co-op did well in 2016, making our first profit since opening our Main Street store in October 2014. Please note that these are preliminary figures that reflect the activities of the Chequamegon Food Co-op. They are unaudited and have not been reviewed by our accountant, and we anticipate that these numbers will change after taxes.

$ $ $ $

Personnel Expenses Wages & Salaries Bonus Payroll Taxes Workers' Comp Health & Dental Insurance Benefits/Incentives Pension Employee Discounts Training/Education Total Personnel Expenses

$ $ $ $ $ $ $ $ $ $

Non-Personnel Expenses Occupancy Expenses Depreciation Expense Operating Expenses Administrative Expenses Governance Promotional Expenses Corporate Taxes Total Non-Personnel Expenses

$ $ $ $ $ $ $ $

Total Expenses Operating Profit (Loss)

$ $

Other Income/Expense STORE Net Income/(Loss)

$ $

Dec '16 336,296 (178,837) (152) 157,307

Comparative Balance Sheet as of December 31, 2016 Assets Total Current Assets Total Store Prop., Plant, & Equip.

Total Other Assets Total Assets Liabilities Total Current Liabilities Total Long Term Liabilities Total Liabilities Equity Total Paid-In Capital Retained Earnings & Equity Current Year Earnings Total Equity Total Liabilities & Equity

$ $ $ $

12/31/2016 513,940 2,257,251 289,750 3,060,940

12/31/2015 $ 354,690 $ 2,396,785 $ 287,616 $ 3,039,091

$ $ $

323,293 $ 297,793 1,987,733 $ 2,070,057 2,311,025 $ 2,367,850

$ $ $ $ $

514,702 195,963 39,250 749,915 3,060,940

$ 486,507 $ 372,227 $ (187,493) $ 671,241 $ 3,039,091

Year-to-Date Comparative Income Statements

December Comparative Income Statements Sales Cost of Goods Sold Transportation In Gross Profit

SPRING 2017

$ $ $ $

Dec '15 347,450 (207,567) (297) 139,586

Sales Cost of Goods Sold Transportation In Gross Profit

YTD '16 $ 4,177,180 $ (2,539,450) $ (2,514) $ 1,635,216

YTD '15 $ 4,169,271 $ (2,564,217) $ (5,754) $ 1,599,300

63,395 7,434 6,280 1,206 6,097 1,321 929 4,158 12 90,832

$ $ $ $ $ $ $ $ $ $

61,864 6,152 1,490 12,303 1,382 1,177 4,241 470 89,079

Personnel Expenses Wages & Salaries Bonus Payroll Taxes Workers' Comp Health & Dental Insurance Benefits/Incentives Pension Employee Discounts Training/Education Total Personnel Expenses

$ 778,177 $ 11,823 $ 75,978 $ 11,869 $ 90,503 $ 2,121 $ 14,647 $ 40,644 $ 3,607 $ 1,029,369

$ 892,305 $ $ 79,559 $ 13,080 $ 100,245 $ 6,923 $ 13,986 $ 51,671 $ 12,735 $ 1,170,506

13,184 12,500 9,140 10,678 3,382 6,029 54,914

$ $ $ $ $ $ $ $

12,979 27,207 11,761 10,608 6,335 8,634 (34,000) 43,524

Non-Personnel Expenses Occupancy Expenses Depreciation Expense Operating Expenses Administrative Expenses Governance Promotional Expenses Corporate Taxes Total Non-Personnel Expenses

$ $ $ $ $ $ $ $

$ $ $ $ $ $ $ $

145,745 $ 11,562 $

132,603 6,983

Total Expenses Operating Profit (Loss)

$ 1,654,574 $ 1,863,959 $ (19,359) $ (264,659)

2,049 $ 13,611 $

(18,265) (11,282)

Other Income/Expense STORE Net Income/(Loss)

$ $

106,559 150,000 101,506 149,967 36,128 81,045 625,206

119,462 195,383 106,584 166,208 44,937 94,879 (34,000) 693,453

58,609 $ 77,166 39,250 $ (187,493)

Wintergreen Wintergreen Remodeling Affordable Efficiency Improvements Remodeling We want to lower your energy bills!

• Energy Consultations • Alternative Construction • Kitchens and Baths • Lead Safe Certified

• Weatherization • Traditional Remodeling • Window Repair/Replacement • Fully Insured

Seth Vasser 715-209-0209 Spring 2017

Staff Updates We say goodbye & wish fond farewell to: Devon Brock-Montgomery, cashier Pat Brown, wellness assistant manager Katie Miller, deli assistant Alex Elliot, cleaner We say hello & welcome aboard to: Alaina Korpela, cleaner We note the following anniversaries: Emily Melco, 10 years Sascha Yates, 6 years Carol Shaddy, 6 years Meagan Van Beest, 5 years Siri Kasperson, 5 years Barb Bayuk, 3 years Michelle Atwater, 3 years Kaylie Lukas, 3 years Vicki Richeson, 2 years

Store News

Superior Compact Update In 2013, the Co-op signed the Superior Compact, a pledge to purchase 20 percent of our products locally by 2020. We hit the 12 percent mark in 2016 and have renewed our focus on this goal for 2017.

While achieving 20 percent by 2020 seems unlikely, we will be working on creating a plan to reach this benchmark in the coming years. To do so, we need to bring in more local products. We are especially interested in value-added food products such as canned, dried, or frozen fruits and vegetables.

If you create and sell food or other goods (or know someone who does), please contact us to discuss how we might work together.

Chequamegon Food Co-op | 15

PRESRT STD. U.S. Postage PAID DULUTH, MN PERMIT NO. 1003

700 Main Street West Ashland, WI 54806

WeOur Owners Coupon

Save 10% on any one visit

Must present coupon for discount and have a current owner account.

Valid through May 31, 2017.

Excludes non-discountable items.

No Additional DISCOUNTS APPLY.

SPRING 2017

• Spring Eating • Buzz & Suds • Words of Wellness • Spring Recipes • Store News

facebook.com/chequamegonfoodcoop facebook.com/