Chequamegon Food Co-op - The Grapevine - Summer 2018

SUMMER 2018

Chequamegon Food Co-op

I

Grilled Veggie Platter Get the recipe inside!

Grill & Chill

Effortless Summer Entertaining South Shore Brewery Beer from Right Here

Owner Rewards Shop. Earn. Save.

And So Much More…

The Grapevine A quarterly publication of Chequamegon Food Co-op Next deadline: AUGUST 1, 2018

Editing & Design: Meagan Van Beest Printing: ProPrint in Duluth, MN General Management Team Kiersten Galazen Vicki Richeson Meagan Van Beest Where We Are 700 Main Street West, Ashland, WI 54806 (715) 682-8251 chequamegonfoodcoop. com HOURS Open Daily WINTER: 7:30 a.m.-8 p.m.

SUMMER: 7:30 a.m.-9 p.m.

SPECIAL HOURS Independence Day - July 4 - Close @ 6 p.m.

MOVING? Email us at outreach@cheqfood.coop with your new address.

SUMMER 2018

Store Update We say goodbye to: Noah Berthel, refrigerated buyer Rob Hartman, deli assistant Lindsay Larson, cashier/stocker Marisa Petushek, cashier We note the following anniversaries: Christel Sketch, 13 years Callista Kimm, 2 years Isabel Jacobson, 2 years Terri Stephenson, 4 years

From the Managers Kiersten Galazen, Vicki Richeson, & Meagan Van Beest General Management Team It’s finally summer and with the warmer weather comes lazy days on the lake, grilling out in the backyard, and generally taking in the awesome place we call home. It also means summer celebrations and we have several lined up for you.

Make sure you check out our Co-op Events schedule and add the dates for our Summer Open House, Kids Day, and the Summer Bash to your calendar. Every one of these events will be free and family friendly, so we hope to see you there.

Before we do a deep dive into summer though, we want to give you an exciting update on our financial performance in 2017. As we mentioned at the Annual Meeting, after the auditors had their way with our books it was looking like we had a slight profit. Well, not only did that hold true, but the number increased. We are pleased to report that we had a profit of just about $20,000 last year! At least on paper. This profit came from a tax credit, but we are pleased to see our numbers in the black again.

In case you missed the Annual Meeting, we also announced the changes taking place in our discount structure. It’s probably an understatement to say that Senior Monday is a well-loved discount program. In 2017, we gave away $48,000 in discounts to seniors ages 55 and older. A few years ago, we started to notice a trend though. The growth of these discounts was outstripping the increase in our sales. At the end of the day, the Co-op’s sales are growing at a much slower pace than the discounts we are giving away.

As you know from your own personal budget, you can’t keep spending more than you take in. That means, to keep the Co-op on solid financial ground while adding discounts for low-income shoppers, we had to take a hard look at how we could change our discount structure.

Our new Owner Rewards program is the answer! Owners already receive points toward patronage refunds. (When you look at your receipt, you'll find your patronage point balance on there already.) Now, you will also accumulate separate points toward discounts, special offers, and bonus rewards. For each $1 you spend, you will earn 1 point. And to do seniors a solid, folks ages 55+ can enroll in our Senior Daily Double and earn double points EVERY DAY! Lowincome folks will also receive double points as part of our Food For All program.

These points will be separate from patronage points, so patronage refunds will still be an option as the Co-op becomes more profitable. Check out more information about the program on page 5.

Owner Rewards launches in June and will be automatically activated on your owner account. Unless you want to apply for the Senior Daily Double or Food For All programs, you simply need to shop as usual, earn points, and cash your points in for rewards! We see this program as a way for us to thank all of you for your continuing support and belief in our mission to provide our community with an enhanced quality of life. d

2 | Chequamegon Food Co-op

SUMMER 2018

YOUR

e g n Cha MAKES CHANGE

Chip for Change is a contribution program where you can round up your purchase at the registers to the next dollar. The balance goes into the Co-op’s micro-loan fund.

In 2017, customers gave over $13,000 to the fund through the Chip for Change program.

The Co-op’s micro-loan program began in 2008 as a way to invest in the local food system.

To date we have loaned over $160,000 in no-interest loans to farmers and local food producers.

2018 Spring Micro-loan Recipients

Twisting Twig Gardens & Orchard Bayfield, Wisconsin

Owners Rob Hartman and Ashley Smith will purchase equipment for apple orchard management including a mower attachment for their tractor, picking bags, and ladders.

SUMMER 2018

Hermit Creek Farm

s Bayfield Food Producer

Owners Landis and Steven Spickerman will partially fund the purchase of an Argus brand cultivator that will help them with weed management in their large fields.

This agricultural cooperative made up of 19 local farms and food producers will partially fund the purchase of a freezer extension to increase their storage capacity.

Highbridge, Wisconsin

Bayfield, Wisconsin

Chequamegon Food Co-op | 3

Love Things You'll

SUMMER EDITION!

Amy's Veggie Sausage

Vegans rejoice! If you've been looking for a meatless sausage to add to your breakfast plate, this is it. Delightfully smoky, these vegan sausages are made from quinoa and veggies.

Solero Crushed Fruit Pops & Bars

From the makers of Talenti (yes, the gelato you can't get enough of) comes these indulgent frozen fruit treats. With four basic ingredients (water, fruit, sugar, and gums), these pops are simple and fresh.

Paleo Pro Grass-Fed Bone Broth Collagen

Racey's Tasty Bulk Dog Treats

This premium protein powder contains collagen from only grass-fed and pasture-raised cows. Delicious hot or cold, you can grab it in Ancient Cacao, Aztec Vanilla, and Naked flavors.

Want to try out these local treats without buying a whole bag? Now, you can buy just one biscuit or a handful. A portion of all proceeds goes to local rescue organizations including the Chequamegon Humane Association.

Felicia Organic Gluten Free Pastas Felicia Organic has created gluten-free pastas that are sure to please! Loaded with fiber and veggies, they make a great base for pasta salads. Bonus: they are organic and vegan!

4 | Chequamegon Food Co-op

Shoyeido Incense Imported from Japan, this incense is made by the 12th generation of the Hata family.

It contains no artificial scents, offering only pure fragrance made from ingredients that are responsibly harvested.

SUMMER 2018

OWNER REWARDS Introducing...

OWNER REWARDS It's simple! Shop. EarN. Save.

SHOP for your favorite products. Simply give your owner number to the cashier at check out to participate in the program.

EARN points for your purchases. For every $1 you spend you will receive 1 point.

Owners enrolled in the Senior Daily Double or Food for All programs, for every $1 you spend you will receive 2 points. Bonus points can also be earned by purchasing featured products.

SAVE on rewards and other discounts.

Points can also be redeemed for bonus rewards.

Earned DIscount rewards Earn points toward discount rewards. $1 = 1 point $1 = 2 for Daily Double & Food For All • Redeem 100 points and receive $1 off.

• Redeem 300 points and receive $3 off.

• Redeem 500 points and receive $5 off.

• Redeem 1,000 points and receive $15 off.

SENIOR DAILY DOUBLE & Food For All REWARDS* Senior Monday is changing! Now, seniors ages 55+ will earn double reward points every day upon enrollment in the Senior Daily Double Rewards Program. You will be required to complete a one-time form to enroll.

Owners who qualify for EBT, WIC, or Badgercare will earn double points upon enrollment in the Food For All Rewards Program. Qualifying owners will be required to complete a form and show proof of eligibility to enroll on an annual basis.

Renewal will be required annually on the initial enrollment date.

Other rewards • Quarterly 10% Off We  Our Owners coupons.

• Instant sales on select products.

• Bonus rewards - freebies such as swag, coffee, cookies, and more!

*Please note: Senior Daily Double & Food For All programs cannot be combined to receive quadruple points.

Shop

your favorite products

SUMMER 2018

1=1

$

Earn

Points for your purchases

$ Save

ON Rewards & Other discounts

Chequamegon Food Co-op | 5

l l i h C & l l Gri

Effortless Summer Entertaining Meagan Van Beest marketing & member services manager

Spend less time prepping for the party and more time enjoying it!

Summertime is the perfect time to invite friends and family over to relax. But how do you take it easy when you want to please everyone?

To keep the stress to a minimum when hosting a big gathering, here are some tips to avoid last-minute scrambling and enjoy an effortless summer soiree.

Menu There are two ways to simplify your menu: have a theme or host a potluck. Combine the two in a themed potluck and you really make it easy. Bars are the “in” thing in entertaining because you set out a variety of toppings, condiments, and such for people to assemble and customize their meal. So, grab a bar theme and go! Lost on which type to host? Here’s a quick list to get you started: kabobs, hot dogs, brats, burgers, pasta, taco, and BBQ. Going the potluck route? Ask each guest to bring a specific topping to simplify it for both of you.

If you plan to cook all the food yourself, choose one protein with three sides and make one vegan, one dairy-free, and one raw. The Co-op Deli also has lots of grab-

and-go options to make things even easier. Desserts can be a bar, too.

Grab some fresh summer fruits, add toppings including whipped cream, and make your own tasty creation!

Serving Skip the breakables like ceramic and glass and reach for durable dishware, cups, and utensils made from bamboo. Compostable plates and cups work well if you don’t want to go through the trouble of washing dishes. (Just remember that compostables require an industrial composting facility to really decompose.) Purchase several large trays to make it simpler to carry everything outside. Set dairy-based and egg-based foods in large bowls of ice to keep them chilled and prevent food spoilage. Foods kept chilled should be safe for at least four hours this way.

Drinks Make a self-serve drink bar to keep things low-maintenance. Set out cocktail mixers and a cooler full of micro-brews. Include nonalcoholic options and keep the ice bucket full. For a refreshing addition

to fruity drinks or water, offer frozen blueberries to cool things down. They’re especially delicious in lemonade.

Décor Keep your decorations to a minimum to make things low-stress.

If you do want to jazz things up a bit, run with whatever theme you use for your bar or pick a specific color. Use what you have on hand, whenever possible, to keep costs down too.

Bring out pillows and throws to cozy things up. Bring on the tiki torches to add ambiance and fill them with citronella oil to keep the bugs at bay.

Entertainment Turn up the fun with yard games galore and a soundtrack to match.

Favorites such as cornhole and bocce ball are traditional games that are inexpensive and sure to please. Set up a portable Bluetooth speaker and connect your phone to it, then let the music play. Choose music to match your theme or summertime classics like Jimmy Buffet. Above all, pick music that will help you kick back and relax! d

Grilled Veggie Platter

Now Accepting Micro-loan Applications!

No-interest loans for farmers and local product makers!

Deadline: September 15, 2018 Applications available at Customer Service

ENERGY SOLUTIONS

Grilling veggies brings out their sweetness and summer is the perfect time to grab whatever is in season for this delicious dish.

1406 Lake Shore Drive East

Ingredients

Ashland, WI 54806 Designs

Marinade 1/4 cup olive oil 2 tablespoons honey 4 teaspoons balsamic vinegar 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/8 teaspoon pepper Dash of salt

(715)682-4331

Vegetables 1 pound fresh asparagus, trimmed 3 small carrots, cut in half lengthwise 1 large sweet red pepper, cut into 1-inch strips 1 medium yellow summer squash, cut into 1/2 inch slices 1 medium red onion, cut into wedges

Directions

Lighting

and Sales

Utility Incentives

staff@stoveandfireplaceworks.com

Energy Saving Products Energy Audits

1406 Lake Shore Drive East Increase Your SAVE Ashland, WI 54806 Efficiency!

MONEY! www.stoveandfireplaceworks.com (715) 682-4331 Mike at 715-681-0038

staff@stoveandfireplaceworks.com

mtmupnorth@gmail.com

Energy Solutions is proud to partner with Focus on Energy

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

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

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Whisk together the marinade ingredients in a small bowl.

Put 3 tablespoons in a large resealable plastic bag. Add prepared vegetables, seal the bag, and shake to coat. Set aside to marinate for 1 1/2 hours at room temperature.

Transfer vegetables to a veggie grilling basket or a foil pan with holes poked into the bottom for drainage. Place on the grill rack and grill covered over medium heat for 8-12 minutes or until crisp-edged, but not burned.

Turn occassionally.

Place vegetables on a large serving platter and drizzle with remaining marinade.

Tip: Try using different veggies such as baby corn, new potatoes, green beans, zucchini, and mushrooms.

Wild hollow farm flowers

Recipe courtesy of Chequamegon Food Co-op. The Grapevine, Spring 2018

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

SUMMER 2018

Seth Vasser 715-209-0209

Fresh-Cut Flowers and Floral Design for Weddings, Events, and Everyday.

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

Chequamegon Food Co-op | 7

CranberrY reliSh ingredients

SUMMER 2018

1 pound whole cranberries, fresh or frozen 1 pound granny smith apples, cored and finely chopped 15 ounces canned mandarin oranges, drained and finely chopped 10 ounces canned crushed pineapple, drained 1/2 cup honey 1/4 teaspoon cinnamon Chequamegon Homegrown 1/4 teaspoon ground ginger Summer Open House 1/4 teaspoon allspice Monday, June 11 – 4-7 p.m.

June

preparation

pulse cranberries in a food processor until coarsely chopped. transfer into a bowl and add pineapple, apple, and orange Register at pieces.

Customer Service or call (715) 682-8251!

Add honey and spices and mix well. taste and adjust as needed. refrigerate overnight to allow flavors to develop. Bring to room temperature and Pesto 2 Ways been curious about how chiropractic mix well beforehere’s serving.

Tuesday, June 26 – 5:30-7:30 p.m. care works, your chance to

ask questions. Chiropractor Erick Tips & notes Anderson specializes in upper cervical ingredient note: Add 1/2 cup raisins at step chiropractic care.

2 for extra sweetness.

FREE! Essentials of Chiropractic Care PARTY – Summer is finally here and Wednesday, June 20 – 5:30-6:30 p.m. we are welcoming it with an open FREE, but reserve your spot! house.

Stop by to visit with local recipe courtesy of chequamegon Food co-op. reprinted with permission from strongertogether.coop.

Registration is not required, but sign food and wellness businesses, see up at Customer Service to let us know what’s new in the store, enjoy free you’re coming. refreshments, and shop the Love Instructor: Erick Anderson, Local Sale, where you’ll get 10% off Northlakes Community Clinic local products storewide. inches. Bring to a boil. reduce heat to ingredients DISCUSSION –cover Learn the maintain a simmer, andabout cook until 1 1/4 cups wild rice (8 ounces) benefits of upper cervical tender, about 1 hour. drain well. chiropractic meanwhile, Wellness Wednesday 4 cups cubed Jewish rye bread (1/2-inch care discuss howsheet; it works. spreadand bread on a baking bake, cubes), preferably day-old Wednesday, June 13 – All Day stirring once halfway through, until dry 1 pound turkey sausage, casings removed FREE! and crisp,Drive about 25with minutes. increase oven 2 cups&chopped whiteby parts Blood Memorial MEET GREETleeks, – Stop to only learn temperature to 425°. coat a 3- to 4-quart 2 tart apples, cut into 1/4-inch dice Blood Centers more local wellness products baking dish with cooking spray. About 15 1 cupabout diced celery Monday, Junerice 25 is– done, 2:30-6:00 p.m. and services.

Local wellness product minutes before cook sausage 3 cups chicken/turkey broth FREE, reserve your spot! and leeks but in a large skillet over medium makers and cherries practitioners will be in1 cup dried heat, Meagan stirring and up with a spoon, Call atbreaking (715) 682-8251 to 1 cupthroughout coarsely chopped store the pecans day. Owners until the sausage 6 to 8 minutes.

1 1/2 tablespoons fresh marjoram register to be isa browned, blood donor. also receive 10% minced off wellness Add apples and celery; cook for 3 minutes 2 teaspoons minced fresh thyme COMMUNITY EVENT - Did you products. more. transfer sausage mixture to a large 1/4 teaspoon salt know that one out of three people bowl. Add rice and bread, then stir in broth, 1/4 teaspoon freshly ground pepper will need blood at some pointsaltinand Meet & Greet: Chiropractor cherries, pecans, marjoram, thyme, their We’re teaming up dish with pepper.lives? transfer to prepared baking preparation Erick Anderson of Northlakes and cover tightly with foil.

Bake stuffing for preheat oven to 300°F. Memorial Blood Centers to help Community Clinic 35 minutes. uncover and bake until the top place rice in medium saucepanp.m. and add give the gift of blood to people Tuesday, June 19 – 5:30-6:30 is browned, 15 our to 20community. minutes more. enough water to cover by about 1 1/2 throughout FREE! recipe&courtesy of chequamegon Food co-op. reprinted with permission from strongertogether.coop.

MEET GREET –If you’ve ever

715.779.5807 800.514.6700

Serving Lake Superior’s Shore Chequamegon Bay & South

WWW.APOSTLEISLANDS.COM

KATHRYN ROMAN lmt

Wild riCe StuFFing With apple & SauSage

Instructor: Lars Dukowitz, cranberry relish is a holidayCooking staple with Lars for many. tangy and sweet, this is Cost: $20/$15 owner the perfect “makeDEADLINE: ahead dish,” as its REGISTRATION flavor improves when allowed to sit Thursday, June 22 HANDS-ON – Traditional pesto uses (in the refrigerator) overnight. basil, but you can easily change up the greens you use as the base for this Italian sauce. In this class, you’ll learn how to make pesto two ways, using locally harvested ramps and fiddleheads.

July 4th of July Cookout!

Wednesday, July 4 – 10 a.m.-1 p.m.

In the Co-op Parking Lot PARTY – We’ll be serving up some seriously tasty $3 vegan and meat brats in the parking lot during Ashland’s 4th of July Parade, along with cold drinks and goodies. Plus, we’ll have FREE Cheeky Monkey snacks for this stuffing is great for filling kids 12 and under! prepared acorn squash halves. substitute portabella mushrooms for Wellness Wednesday the sausageJuly and11vegetable Wednesday, – All Day broth for FREE! the chicken or turkey broth to make MEET & GREET this dish vegan. – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be instore throughout the day. Owners also receive 10% off wellness products.

+

Food on a Stick: Killer Kebabs!

Tuesday, July 24 – 5:30-7:30 p.m.

Instructor: Lars Dukowitz, Cooking with Lars Cost: $20/$15 owner REGISTRATION DEADLINE: No extra charge for wood heat.Sunday, July 22 WeHANDS-ON are Member Owned – Kebabs make summer grilling easy-peasy. infinitely Your premium dollarsThey stayare local! customizable, can be prepared ahead of Ellis School #205 41396 Statetime, Highway 13 · Marengo, 54855 and cook up quickly.WI In this class Ashland, WI715·278·3944 you’ll learnor several ways to prepare 888·305 ·9923 715·292·2578 meat and veggies before grilling ‘em up www.northernfinnishmutual.com to perfection on skewers. natureshoney.massagetherapy.com

Autumn 2014 8 | Chequamegon Food Co-op

HEAT WITH WOOD?

chequAmegon Food co-op2018 | 13 SUMMER

Co-op Calendar This is just a start! See additional events at chequamegonfoodcoop.com or on our Facebook page!

Kids Day Saturday, July 21 – 9 a.m.-12 p.m.

At the Ashland Area Farmer’s Market, next to City Hall, Ashland, WI FREE! PARTY - Don’t miss out on this morning of fun at the farmers market!

Bring the whole family down for games, free snacks, prizes, music, face painting, and special guests.

August Summer Bash Saturday, August 4 – 11 a.m. - 1 p.m.

FREE! PARTY – Celebrate the flavors of summer. Free ice cream and lemonade, along with lots of other foods. Don’t miss out on this free community event featuring samples, music, and more!

Save the date and watch for details.

Wellness Wednesday Wednesday, August 8 – All Day FREE! MEET & GREET – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be instore throughout the day. Owners also receive 10% off wellness products.

Wild Foods Cookery: Foraging for Wild Pizzas Saturday, August 11 – 1-2:30 p.m.

Instructor: Gil Schwartz, Seasonally Sourced Foods Cost: $20/$15 owner REGISTRATION DEADLINE: Thursday, June 22 Incorporate an array of locally available wild flavors into an ultratasty, gourmet, and truly unique pizza!

We will start by baking an acorn and wild rice crust, then slather it with a wild herb seasoned sauce, top that with hazelnut and milkweed "cheese", and finish off with wild mushrooms and greens. You will also learn plant identification and harvesting tips, as well as flavor profiles and cooking characteristics of the ingredients.

SUMMER 2018

Farm Tours – North Route Sunday, August 19 – 9 a.m. – 3 p.m.

Register by Wednesday, August 16 Caravan meets at the Co-op at 9 a.m. and leaves by 9:15 a.m.

FREE, but reserve your spot!

TOUR - Curious where your food comes from? This is the chance you’ve been waiting for! Join us for this fantastic day of fun getting to know your farmers and taking behind the scenes tours.

Specific farms and schedule TBA.

Caribbean Cooking Tuesday, August 28 – 5:30-7:30 p.m.

Instructor: Lars Dukowitz, Cooking with Lars Cost: $20/$15 owner REGISTRATION DEADLINE: Sunday, August 26 HANDS-ON – Transport your taste buds to the tropics! In this class, we will explore the flavors of the Caribbean – from jerk seasoning to yellow rice.

Register for Classes Call or stop by the Customer Service desk to register. Payment is due upon registration and must be received at least 48 hours prior to the class.

While walk-ins are accepted, you run the risk of not having a spot without registering.

Most classes require a minimum number of participants. If that minimum is not reached, the class will be canceled or postponed. Please help us keep our outreach program running by registering for classes. In the event a class is canceled due to lack of participants, you will be called at least one day before the class date.

Questions? Please email Meagan Van Beest, Marketing & Member Services Manager at meaganv@cheqfood.coop.

NORTHERN LIGHT

ACUPU NCTUR E PERFECT TOUCH M A S S A G E

Kristy Jensch CAc (WI), LAc (MN)

amy billman, LMT VAUGHN LIBRARY BUILDING ASHLAND

715-373-5836

Rm 306 · Vaughn Library Ashland WI (715) 373-5491 · (715) 209-1485 Chequamegon Food Co-op | 9

e r o h S h t u o S rewery Bf

Meagan Van Beest marketing & member services manager

South Shore Brewery Owner Eugene "Bo" Bélanger

LOCATION Ashland & Washburn, Wisconsin

Products beer

WEBSITE southshorebrewery.com

FACEBOOK southshorebrewery washburntaphouse

STAFF Justin Bohn - Head Brewer Francois “Joe” Bélanger – Brewer Nathan Bean – Brewer Rick Wygonik – Brewery & Packaging Assistant, Operations Maintenance Kirk Frerking – Packaging Assistant, Maintenance Willem Krift – Line Cleaning Specialist Lori Hall – Office Administrator Jeff Guerink – Sales Manager Bobby McVeety – Taphouse Coordinator Nick McGee – Taphouse Attendant Jason Ritter - Taphouse Attendant, Beer Agent Ken Pearson - Taphouse Attendant Becky Wygonik - Owner, Bizy Does It® Jamey Ritter - Owner, Bemused Designs

Beer from Right here

A

well-loved Ashland institution, South Shore Brewery began modestly in 1995. The business started off as a 3-barrel operation in the historic Soo Line Depot in Ashland, Wisconsin.

Mark and Valerie Gutteter launched the endeavor with Eugene “Bo” Bélanger at the helm as head brewer.

Bo came to the brewery with only one prior job under his belt.

After graduating from Northland College with a Bachelor of Science degree in Biology, he worked for the Department of Natural Resources in fish management. (He also supplemented his brewing stint with experiences at the Office Bar, the Marine Supper Club, as a Babe Ruth and Bantam hockey coach, a WIAA official, and with volunteer work at a number of local organizations.)

The brewery operated at the Depot building alongside the Railyard Pub until a devastating fire on April 1, 2000 (yes, April Fool’s Day) forced the business to relocate. After months of renovations, the new Deep Water Grille opened at 808 West Main Street in Ashland with the brewhouse featured prominently in the building’s front window. At this point the brewing capacity expanded, moving up to a 10-barrel system.

10 | Chequamegon Food Co-op

In 2004, Bo and his wife jumped at the chance to purchase the brewery.

Buoyed by the award-winning success of its flagship Nut Brown Ale, South Shore Brewery saw years of steady growth. You can now find South Shore Brewery beer around Wisconsin, throughout the Arrowhead of Minnesota, and along the western part of Michigan’s Upper Peninsula. The increasing popularity of their beers led to another expansion in 2016 to a production facility in Washburn, Wisconsin. Built in a building that formerly housed a bowling alley, the new South Shore Taphouse added 15 more barrels to their system, increasing their total annual production capacity to 7,825 barrels (that’s 1,940,600 pints of beer!).

Brewing beer is as much an art as it is a science. “In simple manufacturing terms, we extract sugars with water, predominately from processed grains (malt),” Bo says. “That malt, in turn, is mostly derived from barley. Using yeast, we will ferment the extracted sugar solution into beer. Lastly, the beer is packaged in kegs and bottles for distribution.”

The process itself is the scientific part, where the ratios of malt to yeast to water, along with temperature and light, need to be accurately measured,

SUMMER 2018

monitored, and controlled. The art comes in when combining ingredients, from the variety of hops to the type of yeast. Bo loves talking about brewing so much that he is wary of dwelling on it for too long. “Come take a tour and find out first hand,” he says.

A typical day in the brewery is more atypical than not, with hardly any two days looking the same in schedule or tasks. Bo says, “I wear so many hats that I am never confined by routine.”

His favorite task is to be “booted up” in the brewhouse. He also finds interacting with people, both existing fans and potential new ones, to be the most rewarding. An innovative and raucous support staff (see list at left) helps usher beer from idea to bottle.

On any given day, you’ll find three parts of the fermentation process happening simultaneously. Some beer will be just getting started by producing wort (where the starches of malted barley are turned into sugar called mash and then hot water is added to continue the process). The wort is boiled and hops are added.

Once chilled, yeast is pitched into the wort and the fermentation process begins. So some beers are sitting in various stages of fermenting before moving onto the cellaring stage, where they age for up to a month.

Finally, when the beer has reached its full potential, it is bottled and packaged.

While living and running a company in one of the best places on Earth has its perks, the rural location of Chequamegon Bay also presents big challenges. Compared to a brewery operating in a city, South Shore Brewery has logistical issues ranging from increased transportation costs to the ability to compete on a large scale. Besides the challenge of location, Bo and his crew have been hard at work also tackling the growth that came with the expansion to the Washburn facility.

Still, Bo believes the positives make everything worth it. Not too many breweries can say that they use a base malt that’s derived from locally sourced barley. How local? All of it is grown within seven miles of their facilities. The brewery has been

SUMMER 2018

South Shore Brewery owner Bo Bélanger loves that his beers use truly local ingredients.

"The relationship building between South Shore and farmers has enlightened both sides of that story," he says. using local grains since 2008, making them big-time players in the local food movement. The hops in their year-round beers come from farms the brewery helped create in central Wisconsin. They have a hand in most of their beers from ingredients to finished product. Plus, the business has grown large enough to support the livelihoods of more than a dozen folks.

When asked why he got into the business, Bo answers with a bemused grin. “Many reasons. Perhaps it started out as a ‘mid-life’ crisis to prove I could be a professional at something I was passionate about as an amateur. Now I am becoming very proud that our products can provide

employment for several families beyond the support it has given mine.”

South Shore Brewery recently unveiled brand new designs for their labels and cases. The move is part of the brewery’s strategy to stay competitive in a very crowded industry. Still, Bo hedges when asked about future plans. “It is our strategy not to get ahead of ourselves,” he says. “Yes, we do have other ambitions in the making.” As of now though, he is keeping those nascent plans under wraps as they ferment a bit. One things for sure, whatever those ideas may be, we can look forward to many more years of great beers from this truly local brewery. d

Chequamegon Food Co-op | 11

Words of

Wellness

Julie Sorensen wellness manager

I

am a big proponent of a real food diet, but changing your diet is not always an easy task.

Sometimes a new cookbook can be just the key.

Lately I have been experimenting with a plant-based diet and using “The How Not to Die Cookbook” as a guide. (How’s that for a title?!)

The book is written by Michael Greger, M.D. with the help of Robin Robertson for the recipes. Michael is an American physician, author, and professional speaker on public health issues including the benefits of a whole food, plant-based diet and the harm of eating animal products.

He is a vegan and the creator of NutritionFacts.org. If you have any questions about nutrition, this is the website to check out. He also donates 100% of his profits to charities.

I am the last person to use apps – but I have been having fun with Dr.

Save the Date!

Wellness Wednesday

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

JUNE 13 JULY 11 AUGUST 8

Greger’s Daily Dozen app. It’s a great way to keep track of your plant-based diet. At the end of the day, you can see how you did. For example, if you need a few more greens, simply make a green smoothie for dessert. The six foods that he specifically recommends for a longer life are beans, berries, cruciferous vegetables (broccoli, cabbage, collards and kale) nuts, spices and whole grains.

His cookbook is beautifully designed and comprehensive with more than 120 recipes for delicious, lifesaving, plant-based meals, snacks, and beverages. I like the simple ingredient lists for the recipes. The photos are gorgeous and most of the meals are easy to prepare and delicious.

On the recommendation of a friend I also recently read “The Plant Paradox: The Hidden Danger in Healthy Foods That Causes Diseases and Weight Gain” by Dr. Steven Gundry. Gundry is a renowned cardiologist and heart surgeon, but he would rather his patients change their diet than have surgery.

This thought provoking book is all about lectins. Gluten is just one variety of common and highly toxic plant-based proteins called lectin.

They are found not only in grains but also in the “gluten-free food that most of us regard as healthy including many fruits, vegetables, nuts, beans and conventional dairy products.”

These proteins which are also found in the seeds, grains, skins, rinds, and leaves of plants are

12 | Chequamegon Food Co-op

designed by nature to protect plants from predators including humans.

Once ingested they incite a kind of chemical warfare in our bodies, causing inflammatory reactions that can lead to weight gain and serious health conditions. If you suffer from autoimmune disorders, diabetes, leaky gut syndrome or heart disease, this diet might be for you. Lectins are everywhere, but peeling some of your veggies, shopping for fruit that is in season, swapping brown rice for white and eating real food are ways to avoid them.

I was excited about trying this diet and doubly excited about the recent release of the “Plant Paradox Cookbook” as a companion to Dr. Gundry’s book. This diet is fairly limiting, so having a cookbook to help simplify the process sounded like a good thing. The recipes in this book can be vegan, vegetarian, or paleo. Dr. Gundry only recommends organic meat, so I will still be eating mostly plant-based. I find it easy to eat plant-based by taking a grain and topping it off with a few beans and lots of veggies. The noodles and bowls section in this cookbook looks awesome and I will definitely be trying those recipes out.

Customers often tell me how changing their diet has changed their lives. It has been the same for me.

We are what we eat and although it may be hard to give up our favorite foods – wouldn’t it be great to feel better by just avoiding certain things and eating just a little more kale? d

SUMMER 2018

Meet the Staff !

SAY HELDLoOle!nce Frank

ant

deli assist

c

Where are you from and what brought you to Ashland?

I grew up in Milwaukee and came up to Ashland to connect with the natural world and attend Northland College.

What do you do at the Co-op?

I am a deli assistant! That means making hummus, soups, and entrees, while also keeping the kitchen clean.

What’s your favorite thing about working here?

I really enjoy the welcoming and honest atmosphere that our customers and my co-workers help create.

Anything else you want people to know about you?

I am a founder and owner of Superior Mushrooms LLC, an indoor gourmet culinary mushroom farm right here in Ashland. We specialize in oyster and lion’s mane mushrooms.

For real estate needs, big or small,

Andrew McInnes

we’re here to help, just give us a call

Violin Studio 715.331.8111

(715) 373-2583

109 W Bayfield St Washburn, WI

www.bluewaterrealty.org

Serving Ashland County, Bayfield County, and surrounding areas Ava

Jon

Brenda

Kimberly

Tony

Barb

facebook.com/@mcinnesviolinstudio

SUMMER 2018

Chequamegon Food Co-op | 13

Chequamegon Food Co-op Board Of Directors Board of Directors board@cheqfood. coop Mark Abeles-Allison Derek Campbell Carole Carlson Aimee Kaufmann Steve Sandstrom Kenneth Tuckwell Board Info Minutes and agenda are posted in store and on our website.

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

Tuesday, June 19, 2018 Tuesday, July 17, 2018 Tuesday, August 21, 2018 Contact the Board board@cheqfood. coop The Cooperative Principles 1. Voluntary and open ownership.

2. Democratic owner control.

3. Owners’ economic participation.

4. Autonomy and independence.

5. Education, training, and information.

6. Cooperation among co-ops.

7. Concern for community.

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

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

Board Update Steve Sandstrom board president Our General Management Team of Vicki Richeson, Meagan Van Beest, and Kiersten Galazen has now worked together for almost two years (including their work as the interim management team when Harold Vanselow retired). The work they have done in that short time has been outstanding.

I would like to highlight some of the GMT’s management strategies that the Board has been most impressed with in the past year.

• The Board is very impressed with how they are pro-active rather than reactive and have actively kept their finger on the pulse of the local community and identifying possible economic concerns that could affect the Co-op.

• We feel they have been very willing to consider the suggestions of employees, Co-op members and the Board as it relates to the operation of the store. This was evident in their use of an employee survey regarding the management of the Co-op. We believe this has led to a strong improvement in employee job satisfaction and morale. Another example is the input from members, staff, and the Board in the development of the Strategic Plan.

• We are also very pleased with their continuing efforts to look at innovative marketing ideas. This is a dynamic time in the grocery industry and businesses that do not stay current with changing customer needs and desires will not be successful.

• The Board also appreciates their interest in finding ways to reach out to the underserved in our community. This is so important to our community. The Co-op needs to widen our customer base.

• The general operation of the store also needs to be highlighted. We are very impressed with the overall appearance of the store and their ongoing work with staff to rearrange the location of products to improve sales. We hear many positive comments from owners about the general appearance of the store.

• And probably most importantly, we are very pleased with the overall financial performance of the Co-op since the GMT has taken over these responsibilities. We appreciate the thoroughness and accuracy of the monthly and quarterly reports which makes it possible to clearly understand the financial condition of the Co-op.

The Board has a high level of confidence in the current General Management Team to successfully manage the Co-op. The programs and management decisions that they presented at the Annual Meeting are innovative and will provide our members with opportunities to not only save money but have a better overall shopping experience at our store while also enhancing our community.

Another subject I wanted to mention is that the Board and the GMT have formed an ad hoc committee to look at possible uses of the second floor of the Co-op building. It is a large space with a lot of potential.

The first step is to create a process for cleaning out the space so that we can evaluate the possible uses of the area. There are many questions that will need to be answered. What will it cost to make it ADA compliant? Do we need an elevator? What would the cost be to renovate the area? Could we lease to another business and allow them to renovate the space. Could we use it for producing products that would be sold in the store? There are endless possibilities, all of which cost money (and potentially generate money). Of course, the big question then becomes where do we get the funds?

We are moving into an exciting time with the new Owner Rewards program, a new online store, new products, and continuing great service. The Board thanks our owners for their continued patronage and support of our mission! We are truly stronger together. d

14 | Chequamegon Food Co-op

SUMMER 2018

Online Shopping Click & Go!

Awhile back we announced that we were working on online shopping.

We are now deep in the development stage and should be ready to reveal our new store this summer! While many of the details are still being worked out, we can answer some questions that you might have. We'll share more information when the online store is ready to go.

How will I place an order?

You will make an account in our online store. Then, you can click through pages of products and add items to your virtual cart.

At checkout, you will enter your payment information and then place the order. At that time, you will receive an estimated total. Then, you can select a pick-up time slot. We will initially offer personal shopping from 4-7 p.m. on Monday through Friday.

Will you offer in-store pickup and delivery?

At this time, we only plan to offer in-store pickup. However, we are considering our delivery options for the future.

How does pick up work?

The personal shopper will put your order in a special holding area in our back stock room and freezers/ coolers. To pick up your order, you will go to the registers and tell the cashier that you have an order ready for pickup. Your order will be brought to the registers to complete the transaction. You will receive a receipt at that time that will include any discounts given.

Will my credit card be secure?

Yes! We will handle all credit card information in compliance with secure credit card processing standards. All credit card information from storing to processing to transmitting will be handled by our credit card processing provider.

How much does pickup cost?

Pickup costs $5 per transaction.

SUMMER 2018

CHEQUAMEGON

groSEwn meHOU HoOPEN

Summer Open House Monday, June 11 • 4-7 p. m.

Chequamegon Food Co-op

Shake the hand that feeds you.

QUALITY, ORGANIC

vegetables & fruits.

Summer, fall, and winter CSA shares.

New flex-plans for busy schedules.

Sign up now!

hermitcreekfarm.com

HIGHBRIDGE, WI

Wilson Physical Therapy,s.c.

WE CAN HELP! Our therapists can help you with: • Post-surgical • Sprains and Strains • Sports Injuries • Motor Vehicle Accidents • Pediatrics • Women's Health ASHLAND’S ONLY LOCALLY OWNED PHYSICAL THERAPY CLINIC

COME EXPERIENCE THE DIFFERENCE

Soo Line Depot · 400 3rd Ave Suite 100 · Ashland, WI 715-682-8000 · Find us on Facebook Chequamegon Food Co-op | 15

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

700 Main Street West Ashland, WI 54806

Weď ™Our Owners Coupon

Save 10% on any one visit

OWNER account MUST BE CURRENT. ONE COUPON PER OWNER HOUSEHOLD. Valid through August 31, 2018.

Excludes non-discountable items.

No Additional DISCOUNTS APPLY.

co-op made

mad in ho e use

Grab & Go!

co-op

D E ma LI de

Dips, Spreads & More All made right here with fresh, local, and organic ingredients!

chequamegonfoodcoop.com