SUMMER 2019
Chequamegon Food Co-op
I
Garnet Yam Burger
Get the recipe inside!
Veggie Burger Bonanza Better Than Beef?
Three Sisters Studio Functional Art
Things You'll Love Summer Delights
And So Much More…
grapevine A quarterly publication of Chequamegon Food Co-op Next deadline: AUGUST 1, 2019 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 FALL/WINTER: 7:30 a.m.-8 p.m. SPRING/SUMMER: 7:30 a.m.-9 p.m. SPECIAL HOURS 4th of July 7:30 a.m.-6 p.m. MOVING? Email us at outreach@cheqfood.coop with your new address.
Summer 2019
Store Update We say goodbye to: Michelle Atwater, assistant grocery manager Vicki Richeson, co-general manager and bookkeeper Isabella Stone-Dahl, cashier Cindy Wollschlager, deli assistant We say welcome to: Eleesa Kline, cashier Allison Tollas, cashier Christine Kegel, cashier We say congratulations to: Skyler Viano, promoted to assistant grocery manager We note the following anniversaries: Christel Sketch, 14 years Terri Stephenson, 5 years Mary Seay, 3 years Callista Kimm, 3 years Alex Elliott, 2 years Silas Stone-Dahl, 1 year Samantha Harrington, 1 year Emily Robertson, 1 year Matthew Nagro, 1 year Sharon Isaksson Tuura, 1 year
From the Managers Meagan Van Beest, Vicki Richeson, & Kiersten Galazen General Management Team First, we need to share with you our biggest news. It is bittersweet to note that Vicki will be leaving her position as both bookkeeper and co-GM this June. She is moving to be with her family in Florida. If Vicki could pack up the Co-op and take it with her, she would. She loves this place! Vicki has been at the heart of our financial progress these past few years. We will miss her number-savvy ways, along with her smile, and great customer service. Fortunately, the GMT created a succession plan to handle this very situation. Vicki’s general manager duties will be absorbed by the remaining two GMs (Kiersten and Meagan). When this reaches you, we should have filled the bookkeeper position. The transition should be seamless! In other news, the first and second quarters of 2019 were lower in sales and traffic than we anticipated. We unfortunately have not hit our benchmarks, so we are examining ways that we can improve product selection, prices, and services to hopefully see better results. To that end, we have decided to launch our shopper survey a little early this year. If you have a few moments, please answer our questions to help us better meet your needs. You’ll find details on page 13. Our online store continues to slowly catch on, but the folks who have used it really like it. For instance, Nicole B. said, "I used your shopping service recently and was astounded by how easy it was and how well it worked. It was a tremendous help for our family on that particular day!" So, if you find yourself with a busy day on your hands, give online shopping a try. Our Community Mural Project continues to move ahead, with completion anticipated to be at the end of July. Join us for one of the remaining mosaic workshops or stop by to help with the painting. We are still seeking donations for this community art project. Money will go toward materials and paying the artists. You can either donate at the registers or at www.gofundme.com/coopcommunity-mural-project. Finally, it wouldn’t be summer without a bunch of fun parties to look forward to! We are moving Community Meals to the third Thursday of each month to correspond with the Ashland Chamber’s Third Thursday event. Shops in downtown stay open until 8 p.m. every third Thursday of the month. You’ll find the full list of events on pages 8 and 9. We highly recommended pulling the list out and hanging it on your fridge for easy reference! d
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SUMMER 2019
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 2018, customers gave over $13,000 to the fund through the Chip for Change program. To date we have loaned over $175,000 in no-interest loans to farmers and local food producers.
YOUR
Change Spring micro-loan
MAKES CHANGE
Seasonally Sourced Ashland, Wisconsin Seed starting equipment, livestock fencing, and tools
2019 Spring Micro-loan Recipients
North Wind Organic Farm Bayfield, Wisconsin A battery for a solar-powered tractor
Angel Acres Farm Mason, Wisconsin Certified organic hay to feed beef, lamb, and sheep.
Need a micro-loan? Pick up an application at the store for our Fall Micro-loan cycle. Proposals for the fall are due by September 1. SUMMER 2019
Chequamegon Food Co-op | 3
SU
NC
RE
AM
Things You'll SUMMER EDITION Kite Hill Vegan Stuffed Pastas
Organicville Ketchup
If you're a big fan of tortellini (salad is perfect for summer) or ravioli, but you need a dairyfree alternative, Kite Hill's stuffed pasta is for you! Made with almond milk, these vegan, soy-free, egg-free, and dairy-free pastas taste like the real thing.
Barbara's Multi-grain Cheese Puffs Your favorite crunchy cheese snack just got better! Made with ancient grains, these cheesy puffs are gluten free and vegetarian.
Stasher Reusable Silicone Bags Why put your good food in a (bad) plastic bag? Stasher bags will help you go plastic free. Easy-close, dishwasher safe, and durable, they'll keep your food fresh and our oceans clean.
4 | Chequamegon Food Co-op
Sweetened with agave nectar, this ketchup keeps things simple. Its tangy tomato flavor adds that extra little something to your favorite burger and makes the perfect dip for french fries.
Coolhaus Awesome Dessert Get ready to indulge in divine dairy-free awesomeness! If you're vegan or lactoseintolerant, Coolhaus Awesome Desserts are here for you.
All Good Reef Friendly Sunscreen With 80 minutes of water resistance, All Good's sunscreens provide broad spectrum sun protection for all sorts of activities. Made with clean, minimal ingredients too!
SUMMER 2019
meSrE SEuNmHO U OP
Thursday, June 20 • 4-8 PM Chequamegon Food Co-op
Wintergreen Wintergreen Remodeling Affordable Efficiency Remodeling Improvements Celebrate the Return of Hemp! Did you know hemp is a growing U.S. industry with more than 78,000 acres farmed in 2018? Hemp is an environmentally sustainable solution for thousands of non-toxic products ranging from car parts and building materials to paper products, textiles, plastics and even ethanol. Hemp also sequesters carbon from the atmosphere and puts it right back into the soil, healing our distressed farmlands when other regenerative agricultural practices are used. Hemp offers a serious nutritional boost because it gives your body all nine essential fatty acids, Omega-3 and -6, plus vitamins and minerals. Try enjoying some hemp seeds on avocado toast or add the rich flavor of hemp seed oil to your favorite salad dressing recipe. Beyond the nutritive value, there are also moisturizing hemp body care and relaxing CBD products. As lawmakers, farmers, and families embrace how hemp can support a healthy future for all people, the planet and our economy, the laws surrounding U.S. cultivation are currently being rewritten. Federal policy has opened up the opportunity for hemp farming and there is still work to be done writing the federal and state policies. Help us celebrate the benefits of hemp by joining us at the Co-op during Hemp History Week’s Return of the Plant! from June 3-9. We'll have free samples and information as part of this 10th annual celebration of hemp as more than just a healthy whole food source of plant-based protein. Learn more at HempHistoryWeek.com. d
SUMMER 2019
We want to lower your energy bills!
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• Weatherization • Traditional Remodeling • Window Repair/Replacement • Fully Insured
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Soo Line Depot · 400 3rd Ave Suite 100 · Ashland, WI 715-682-8000 · Find us on Facebook Chequamegon Food Co-op | 5
Veggie Burger Bonanza! Portobello Jamaican Bean Mushroom Burgers Burgers These marinated portobellos sandwiches offer plenty of flavor and heft to please eaters of all types.
A fabulous bean burger infused with Jamaica's much loved warming spices and, of course, a bit of heat.
Ingredients
Ingredients
5 tablespoons olive oil 5 tablespoons red wine vinegar 1 1/2 teaspoons dried oregano 1 1/2 teaspoons fennel seeds, crushed or ground 1 pound portobello mushrooms 1/2 red onion, thinly sliced 4 ciabatta rolls 4 ounces provolone cheese, sliced 4 ounces shredded romaine lettuce 1 cup sun-dried tomatoes
2 tablespoons vegetable oil 2 teaspoons minced garlic 1 1/2 cups diced yellow onions 1 cup chopped button mushrooms 2 tablespoons minced jalapeño pepper 1 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon chili powder 1 15-ounce can black-eyed peas, rinsed and drained 2 tablespoons freshly minced peeled ginger 1 cup cooked brown rice 1 1/2 cups panko bread crumbs
Directions Scrape out and discard the gills of each mushroom. Cut caps into 1/2inch thick slices. In a small bowl, mix together the oil, vinegar, oregano and fennel, reserving 2 tablespoons. Place the sliced portobellos in the marinade for 20 minutes. Mix together the onion and remaining marinade in a small bowl and set aside. Heat a large skillet over mediumhigh heat. Remove the mushrooms from the marinade and sauté for 5-10 minutes until just tender. Remove from heat. Season with salt and pepper. To assemble sandwiches, place provolone slices on the bottom half of each ciabatta roll, then divide the sundried tomatoes, sautéed mushrooms, marinated onions and lettuce evenly among the four sandwiches. Top with the other half of the roll and serve.
Recipes republished with permission from strongertogether.coop.
Directions Heat 1 tablespoon of oil in a skillet over medium-high heat; add the diced onions and sauté for 2 minutes. Add the garlic and the chopped mushrooms and sauté 3-4 minutes, until onions begin to lightly brown. Add the jalapeño pepper, allspice, nutmeg, ground ginger and chili powder and sauté one minute more. Remove the mixture to a large bowl, and add the beans, fresh minced ginger, bread crumbs and rice. Using your hands, squish, mash and mix all the ingredients together; the mixture should be slightly chunky and somewhat sticky. Form the mixture into 6 equal balls, then flatten them into patties. Heat a tablespoon of oil in a wide skillet and gently panfry each burger over medium heat, approximately 3-4 minutes on each side until browned and crispy.
Bean Burgers with Guacamole
Garnet Yam Burgers
Crunchy on the outside and Southwestern flavors on the inside!
Sweet potatoes, black beans, millet, and spices team up for a fabulous burger.
Ingredients
Ingredients
1/2 cup water 1/4 cup quinoa, rinsed 3 tablespoons extra-virgin olive oil, divided 1/2 cup chopped red onion 1 clove garlic, minced 2 1/2 cups cooked pinto beans, drained 1 teaspoon smoked paprika 1/2 teaspoon ground toasted cumin seeds 3 tablespoons chopped fresh cilantro 3 tablespoons cornmeal, plus 1/3 cup for coating burgers 1/2 teaspoon salt Freshly ground pepper to taste 6 whole-wheat hamburger buns 6 lettuce leaves Guacamole 1 ripe avocado 2 tablespoons chopped fresh cilantro 1 tablespoon lemon juice 2 teaspoons finely chopped red onion 1 clove garlic, minced 1/8 teaspoon cayenne pepper, to taste
1 1/2 cups vegetable broth 1 cup peeled and diced garnet yams or sweet potatoes 1/4 cup diced yellow onion 2 cloves garlic, minced 1/2 cup canned black beans, rinsed, drained and smashed 1/2 cup millet 1 teaspoon cumin 1 1/2 teaspoons chili powder 2 teaspoons vegetarian Worcestershire Salt 1 cup bread crumbs, divided 1 egg, beaten 1 to 2 tablespoons vegetable oil
Directions Boil water in small saucepan. Add quinoa and return to boil. Reduce heat and simmer. Cover and cook until water is absorbed, about 10 minutes. Uncover and let stand. Heat 1 tablespoon oil in medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper; stir to combine. Form the bean mash into 6 patties. Coat evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes. To prepare guacamole: Mash avocado with a potato masher or fork. Stir in 2 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and 1/8 teaspoon salt. Preheat oven to 200°F. Heat 1 tablespoon oil in a large cast-iron (or similarly heavy) skillet over mediumhigh heat. Reduce heat to medium and cook 3 burgers until heated through and brown and crisp on both sides, 2 to 4 minutes per side. Transfer to the oven to keep warm. Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent overbrowning. Serve the burgers on buns with lettuce, tomato and the guacamole.
SUMMER 2019
Directions Bring the vegetable broth to a boil in a medium soup pot. Add the yams and simmer for about 8 minutes, until just tender. Add the onion, garlic, beans, and millet, cover the pot and simmer for another 20 minutes, stirring occasionally. Millet should be tender and the liquid should be entirely absorbed when done. Remove from heat and stir in the cumin, chili powder, Worcestershire, a pinch of salt and half the bread crumbs. Stir well and form into 6 even burgers. Put the beaten egg in a small dish and the remaining bread crumbs in another small dish or plate. Gently dip each burger in the egg, and then coat well in bread crumbs. Place the burgers on a sheet pan or plate and refrigerate for about 30 minutes. Heat the vegetable oil over mediumhigh heat in a large skillet. Add the yam burgers to the pan and cook for 4 to 5 minutes until browned well on one side. Gently flip the burgers and cook another 4 to 5 minutes.
Four Fantastic Non-Meat Options
Chequamegon Food Co-op | 7
SUMMER 2019 Register at Customer Service or call (715) 682-8251!
June Mural Painting & Mosaic Installation June Wednesdays - 5:30-8 p.m. June Sundays - 1:30-4 p.m. Instructors: Rose Spieler and Mae Stoutenburg
FREE! No registration required.
HANDS-ON – Help paint and apply mosaics for our Community Mural Project. Look for details about the project in-store and online. Hemp History Week June 3-9 – All Day FREE!
SAMPLING – Help us celebrate the benefits of hemp by joining us at the Co-op during Hemp History Week’s Return of the Plant! from June 3-9. We'll have free samples and information as part of this 10th annual celebration of hemp as more than just a healthy whole food source of plant-based protein. Learn more at HempHistoryWeek.com. Kids Make & Take: Father’s Day Color-a-Card June 10-16 – All Day
FREE! No registration required.
FREE!
MEET & GREET – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be in-store throughout the day. Owners also receive 10% off wellness products. Blood Drive with Memorial Blood Centers Wednesday, June 19 – 2:30-6:00 p.m. FREE, but reserve your spot!
Register online at www.mbc.org or call Meagan at (715) 682-8251. COMMUNITY EVENT - Did you know that one out of three people will need blood at some point in their lives? We’re teaming up with Memorial Blood Centers to help give the gift of blood to people throughout our community. Third Thursday Summer Open House & Community Meal Thursday, June 20 – 4-8 p.m.
FREE! Open House Cost: $5 Dinner - Meal starts at 5 p.m.
PARTY – Summer is finally here, 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 samples, and shop the Love Local Sale, where you’ll save 10% off local products storewide. It’s
KATHRYN ROMAN lmt
HANDS-ON – Stop by and grab your free Father’s Day card at the display in the front of the store. Color it at the Coop (in the seating area) or take it home to decorate it! There’s no instructor and no specific time, so you and your kids can color whenever you have a chance.
Wellness Wednesday Wednesday, June 12 – All Day
Ashland, WI 715·292·2578 natureshoney.massagetherapy.com
8 | Chequamegon Food Co-op
also our monthly Community Meal! Join us on the third Thursday of every month to enjoy a made-from-scratch meal from our Deli for only $5. Meal includes an entree with one or two sides (depending on menu). Eat in or take out!
July Mural Painting & Mosaic Installation July Dates TBA Instructors: Rose Spieler and Mae Stoutenburg
FREE! No registration required.
HANDS-ON – Help paint and apply mosaics for our Community Mural Project. Look for details about the project in-store and online. 4th of July Cookout! Thursday, July 4 – 10 a.m.-1 p.m. In the Co-op Parking Lot
Cost: $3 Brats (other food available)
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 kids 12 and under! Wellness Wednesday Wednesday, July 11 – All Day FREE!
MEET & GREET – Stop by to learn more about local wellness products
1406 La Drive Ea
Ashland
PERFECT TOUCH M A S S A G E
amy billman, LMT VAUGHN LIBRARY BUILDING ASHLAND
715-373-5836
(715)682 staff@stoveandfireplaceworks.com
1406 Lake Shore Drive East Ashland, WI 54806 www.stoveandfireplaceworks.com (715) 682-4331
staff@stoveandfireplaceworks.com www.stoveandfireplaceworks.com
SUMMER 2019
Co-op Calendar This is just a start! See additional events at chequamegonfoodcoop.com or on our Facebook page! and services. Local wellness product makers and practitioners will be in-store throughout the day. Owners also receive 10% off wellness products.
August
Cheeky Monkey Kids Day Saturday, July 13 - 9 a.m.-12 p.m. At the Ashland Area Farmer’s Market, next to City Hall, Ashland, WI
PARTY – Celebrate the flavors of summer with a cookout in the Coop parking lot. Don’t miss out on this community party featuring food, music, activities, and more! We’ll also be commemorating the completion of the Co-op mural. Save the date and watch for more details later this summer!
FREE!
PARTY - Don’t miss out on this morning of fun at the farmers market! Bring the whole family down for games, free snacks, music, and activities. Third Thursday July Community Meal Thursday, July 18 – 4-8 p.m. Cost: $5 Dinner - Meal starts at 5 p.m. PARTY – It’s also our monthly Community Meal! Join us on the third Thursday of every month to enjoy a made-from-scratch meal from our Deli for only $5. Meal includes an entree with one or two sides (depending on menu). Eat in or take out! Hulings Rice Food Center Tour Saturday, July 27 – 9-10:30 a.m. REGISTRATION DEADLINE: Wednesday, July 24
FREE, but reserve your spot!
Visit and learn more about the food preservation and composting facilities at Northland College.
Call (715) 682-8251 for info!
our midst. We will then finish our class in the Co-op's Community Kitchen to prepare and sample a smorgasbord of pre-gathered wild berries, mushrooms, greens, and more.
Summer Bash Saturday, August 3 – 11 a.m.-1 p.m. FREE!
Wellness Wednesday Wednesday, August 8 – All Day FREE!
At Chequamegon Food Co-op MEET & GREET – Stop by to learn more about local wellness products and services. Local wellness product makers and practitioners will be in-store throughout the day. Owners also receive 10% off wellness products. Bountiful Summer Foraging and Cooking Saturday, August 10 – 1-2:30 p.m. Instructor: Gil Schwartz, Seasonally Sourced
Third Thursday August Community Meal Thursday, August 15 – 4-8 p.m. Cost: $5 Dinner - Meal starts at 5 p.m. PARTY – It’s also our monthly Community Meal! Join us on the third Thursday of every month to enjoy a made-from-scratch meal from our Deli for only $5. Meal includes an entree with one or two sides (depending on menu). Eat in or take out! Farm Tours – South Route Sunday, August 18 – 9 a.m.-3 p.m. Register by Wednesday, August 16 Caravan meets at the Co-op at 9 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. Back to School Bash Saturday, August 24 - 12-2 p.m.
Cost: $15/$10 owner
REGISTRATION DEADLINE: Thursday, August 8 HANDS-ON - Learn about all the colorful wild food harvests available during the late summer, as we take a stroll around Ashland to identify the many edibles freely growing right in
FREE! But first come, first served.
PARTY – Get ready to go back to school with this activity for the whole family! Check out samples of lunchbox friendly foods (and get the recipes). Free Co-op reusable lunch bags for first 100 kids!
715.779.5807
Because of you we’re Growing! Several new beef farmers have joined Red Hoof Farm. Thanks for your support!
Serving Lake Superior’s
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www.ApostleIslands.com SUMMER 2019
Chequamegon Food Co-op | 9
s r e t s i S e e r h T o i d u St Meagan Van Beest marketing & member services manager
Three Sisters Studio Owner Hannah Fawver LOCATION Washburn & Cornucopia, Wisconsin Popular Products clothing & dish towels WEBSITE threesisterstudio.com FACEBOOK ThreeSistersStudio
Functional Art
O
n the water’s edge in Cornucopia, Wisconsin sits a small, seasonal shop filled with delightful local art. Owner Hannah Lawver moved to nearby Herbster in 2004, where she started her family (she has two sons), and began managing the gallery, at the time called River’s End. Hannah was no stranger to the north, having grown up in Northwest Wisconsin with her parents and two sisters. They spent a lot of time camping, canoeing, gardening, and maple syruping. She comes from a long line of artists and art has always been a focus in her life. In fact, she majored in fine art with a focus on painting at the University of Wisconsin-Stout. Her family is filled with entrepreneurial spirit, which is why she started another shop called Three Sisters Studio in Luck, Wisconsin with her mother and two sisters in 2010. It was there that Hannah started to dabble with painting on baby onesies. She began playing around with the idea of making clothing and learned the art of screen printing. During one of their regular coffee time/family business meetings, one of Hannah’s sisters suggested that she try to put her designs on women’s clothes. Thus, the Three Sisters Studio clothing line was born. As the years went by, the back and forth travel from Luck to Cornucopia (and back) was getting to be too much. Hannah permanently moved to Washburn
10 | Chequamegon Food Co-op
in 2015 and continued Three Sisters Studio on her own. She purchased the shop at the harbor in Cornucopia in 2016 and renamed it Wren. Her mother and a cousin became business partners in the venture, which is open from spring through October. Every spring and fall, Hannah spends time working on new screen print designs. She keeps a running list of ideas in a sketch book. During that time she narrows it down to a few designs that seem as though they may sell well. She also works on new clothing designs and spends lots of time sewing. The off season is Hannah’s time to play and be creative. Depending on what part of the business she is working on, some days might start snuggled up in a comfy chair while she draws up new designs. Other days, Hannah spends hours in her sewing room. Sewing and design time generally happens during the off season from January through March. A typical day of work in her home studio in Washburn starts out with a cup of coffee, paperwork, and orders. Next, she dives into the day’s tasks, which may include printing, sewing, drawing, or packaging. Once a design is finalized and a bunch of clothing is sewn, Hannah moves on to printing. Printing takes a lot of time because each print is done by hand. “It brings me joy to see a fresh, new print appear on the fabric,” she says. Hannah uses an environmentally friendly, water-
SUMMER 2019
based ink for screen printing. As much as possible, she also sources apparel and products from ethical and ecofriendly companies. To help time pass with each swipe of ink, she listens to audio books. After everything is printed and dry, there is tagging and packaging to do. Hannah generally works on this task in the evenings, when she can occasionally snag her boys to help. As with many businesses in this area, the busy time ebbs and flows with the seasons. Hannah’s busiest season generally starts in April and continues through Christmas. During the summer, Hannah is most often found at Wren. After the shop closes for the season in October, holiday shows and sales start. These are whirlwind months, and pretty much every day and many, many late nights are spent in printing production mode, getting ready for the much-anticipated gift-giving season. One of Hannah’s most popular designs is a swirling image of Lake Superior, which is available on towels, t-shirts, and sweatshirts. In the last year, she has printed well over 1,500 flour sack towels. Add to that many, many more t-shirts, and you can get a feel for how busy Hannah stays. As central as Three Sisters Studio is to Hannah’s life, she still finds time to enjoy being outside, taking walks and spending time on beach. This is where she finds inspiration for new designs. She spends much of her non-work time with her boys, often fishing and biking or watching them play sports, which include baseball, basketball, soccer. Hannah also enjoys knitting and spending time with family and friends. Even though Hannah is constantly hustling from one thing to the next, she still hopes to expand her clothing line to include many more dresses and skirts. She would also like to make more of her own clothing with sustainable materials such as organic cotton and hemp fabrics. “I’m also thankful to be part of such a strong community that supports their local artists and businesses,” she says. And so many folks do really appreciate Three Sisters Studio and Hannah’s functional art. d
SUMMER 2019
Kennan Archer DPT, CMTPT
Cassandra Sauer Jennifer Torborg
DPT, CMTPT
DPT, CMTPT
Pr��i��n� �u��i��, ���-��-��� , ��y�ic�� ���r��� Dry needling • Pre and post-surgical rehab • Pelvic floor physical therapy Aquatic therapy • General musculoskeletal pain Ashland 220 3rd Ave. West 715-685-9656
Bayfield 300 Manypenny Ave. 715-913-0400
Iron River 7665 US Hwy 2 715-364-8565
www.ostpt.com Chequamegon Food Co-op | 11
Words of
Wellness
Julie Sorensen wellness manager
T
he year 1970 was quite an interesting one – Jimi Hendrix died, the Beatles released their last album, and Simon and Garfunkel were singing “Bridge Over Troubled Water.” It was also the year of the first Earth Day on April 22, 1970. I was a junior in high school and was already protesting the Viet Nam war. I had read Rachel Carson’s Silent Spring and when Wisconsin’s Senator Gaylord Nelson came up with the idea for a national day to focus on environmental issues, I wanted to be involved. Shopping at co-ops and buying in bulk became part of saving the environment. Today, in this world of too much plastic, I want to share with you a few suggestions on how to eliminate plastic from your body care world. Local soaps come with either a paper strip or cloth cover. Many of our local soap makers also make
Save the Date! Wellness Wednesday 2nd Wednesday of each month Owners receive 10% off health & body care products!
JUNE 12 JULY 10 AUGUST 14
shampoo bars and this is a simple way to avoid a plastic container. J.R. Liggett’s shampoo bars are popular and available in three formulas, all wrapped in paper. If you prefer reusing your shampoo bottle; remember to weigh it at the register and then fill it with Aurora Henna Shampoo and Conditioner in our bulk section. If you want to eliminate plastic when buying your dish soap and laundry detergent, we stock those in bulk from Restore as well. You’ll also find lotion in our bulk section. Fill up your bottle with Alba’s Very Emollient Unscented Body lotion. Our local lotion producers are rocking the eco packaging, too. Lotion bars are packed in cardboard containers and available from Sweet Pea Soapery and Buzz and Suds. Soshe Sustainable Organics has a Best Body Butter in a cardboard container. Bees Wax & Beyond has a rose lip balm and a headache stick packaged in cardboard tubes. Lea’s Organics products are packaged in glass or metal and you can return your empty container to the store and we will return them to Lea to reuse. One of my favorite companies is Booda Organics. All their products are vegan and contain just five ingredients. Their coconut cream deodorant comes in a glass jar. The Booda Butter daily moisturizer is packaged in a tin. The lip balm is packaged in plastic, but they have just come out with three new Eco Balms – still just five ingredients and they
12 | Chequamegon Food Co-op
are packaged in 100% biodegradable paper tubes. Last but not least is their Suds of Love All in One Soap that can be used to bathe, shampoo, and shave. Making your own body care products gives you the power to choose both container and contents. We have all the raw ingredients and essential oils that you need, and we also stock the containers to package your finished products once you’ve made them. Glass bottles, jars, spray glass, metal bottles, and rollers are all available. This is the time of year to make your own bugspray and we have all the fixings for that too. We even stock activated charcoal powder for making your own toothpaste. Customers who are fans of Kiss My Face and Nature’s Gate product lines may have noticed that they are disappearing from our shelves and unfortunately will no longer be available. These companies have been strong sellers in the Co-op world for years, and I know many of you will miss their products. (Maybe this will help you change over to a product that uses less packaging!) I hope this info helps you reduce the amount of plastic in your bathroom. Changing the way you purchase products, paying attention to the packaging, and shopping local products makes a lot of sense environmentally – remember saving the planet starts with all of us. d
SUMMER 2019
CHEQUAMEGON FoOD CO-op
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PENNY FOR $ YOUR THOUGHTS How are we doing? Complete our shopper survey and we’ll give you a $5 off coupon.* Answer the questions online at surveymonkey.com/r/co-opsurvey2019 by June 30, 2019. Thanks for your time!
*You’ll need a printer to claim your coupon at the end of the survey. No printer? No problem! Stop by Customer Service to take the survey the old school way, with a pen and paper.
• 100% Pasture/Grass raised Beef! • Certified Organic raised and processed! • From Bayfield County (Port Wing)
Shake the hand that feeds you.
QUALITY, ORGANIC
vegetables & fruits. Summer, fall, and winter CSA shares. New flex-plans for busy schedules.
SUMMER 2019
Equity is your investment in the Co-op and what makes this place community-owned. It's not a fee like you would pay for a buying club. Instead, it is an equity share in the business.Your investment helps keep this place running! Unlike a traditional share of stock, equity is non-dividend bearing. Instead, you receive discounts and patronage refunds (in profitable years) in return for your investment. Even though you may not see an annual return, your equity is refundable at the discretion of the Board. So, if you move out of the area for example, you could request that your equity be refunded. You can see your renewal date on the back of this issue of The Grapevine! If it says "Fully Vested" then you have purchased your full share. Otherwise, the date next to your address is when your next share payment is due. We no longer send reminder mailings to cut down on both cost and environmental impact. We hope this helps you keep up-todate on your ownership payments. Questions? Give us a call at (715) 682-8251. Che quameg on Foo d Co -op
Community Mural Project Mosiac Workshops
Sign up now!
hermitcreekfarm.com
Are You Fully Vested?
HIGHBRIDGE, WI
See events for schedule and store for details!
Chequamegon Food Co-op | 13
Chequamegon Food Co-op Board Of Directors Board of Directors board@cheqfood. coop Mark Abeles-Allison John Adams Blake Gross Nicolle Grueneis Aimee Kaufmann Laura Nagro 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 18, 2019 Tuesday, July 16, 2019 Tuesday, August 20, 2019 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 John Adams board president Hello Co-op Owners, In the basement of one of Duluth, Minnesota's largest old mansions, there was a buying club where supposedly my mom would buy our family its radical bulk food. She cooked up some soy dishes that I have not seen since (I was not a fan). That old basement along Chester Creek was not a bad cellar, but not where you might want to buy food regularly. This club eventually became Whole Foods Co-op. The strides co-ops have made since then are helping to revolutionize our food system. Along with local food becoming more available, this is an area that gives us hope for the future. That is why I joined the Board; the Co-op lets me step out of the traditional food system that has been putting our land on a precipitous course. I was appointed to the Board this winter and took on the role of President at the annual meeting in April. It is an honor to be your board President. We have a strong board and management team, and I thought about the winter of smooth sailing we had at previous meetings when I took on the role. Then, just as I became President, we had our first big deal. Our stellar bookkeeper Vicki Richeson is leaving our co-op for warmer climes. This means we are losing a member of our cooperative general management team, and this got me (and maybe others on the board) thinking about things they had never thought about before. All that smooth sailing of the winter was met with some deeper thoughts about what that model means and how we adopted it. Wisconsin was an early adopter of the co-op model but even within co-ops around the country, few take a cooperative model of management. Maybe everyone likes one person with a sign on their desk that says, “the buck stops here,” but our cooperative management model is serving us well without the sign. Still our transition made me wonder, did the board adopt it as a standing policy for the future or was this team uniquely situated to take on the role at the time? It turns out that, just like making partner at a law firm, you don't just walk into the job, and that makes sense to me. So, I am confident that our two remaining management team members can pick up Vicki's general management responsibilities and the team will hire a bookkeeper to fill that role for our Co-op. This may look from afar like stormy weather, but the system of support the board and management team have around us makes this transition much easier for me and I think our co-op as a whole. We will work along other co-ops, a variety of consultants, and our previous board President Steve Sandstrom to help us along the way. And because we have that support, we are also going to keep moving forward with projects and such. For instance, we are gonna “paint that wall!” Our long white wall in the parking lot will be transformed as we move into summer. Many of you have been participating in the mosaic workshops to make the mural going up on our giant parking lot wall. Thanks to you participators and those who have been helping out with fundraising and especially our artists-in-co-op, Rose and Mae, as they turn what looks like another giant snow storm into a thing of beauty. d
14 | Chequamegon Food Co-op
SUMMER 2019
Our
Compost
Story
Did you know that decomposing food waste in landfills produces methane, while composting that same material produces carbon dioxide? This is an important difference because methane holds twenty times more heat capturing properties compared to carbon dioxide, according to the U.S. Environmental Protection Agency. While the Co-op does its best to limit food waste, we sometimes still end up with a fair bit of it to manage. Whether it is bread past its prime or the outer leaves of cabbage, it's simply no longer edible. Add to that our compostable deli containers and it adds up quickly. Fortunately, we have been working with the Hulings Rice Food Center at Northland College to manage this waste. The Food Center was built to meet Northland's goal of serving as much local foods as possible in its cafeteria. The facility primarily works on creating frozen products using a flash freezing process. Their efforts are showing, with Northland College now ranked #7 in the country for their use of local food. Though their main focus is food production, the Food Center also manages the other end of the cycle by composting food waste. In 2018, the facility took in 68 tons of compostables from 70 participating households and seven businesses and schools. By the end of the year, the center had produced 38 cubic yards of finished compost! Fun fact: lots of local farmers use this compost to grow fruits and veggies that they then sell to the Co-op. If you would like to get involved by composting your own waste, you can join the Food Center's Household Bucket Compost Program. For an annual fee of $25 per bucket, you can regularly drop off your full bucket at the Food Center to have its contents turned into compost. Participants are also eligible for 25 percent off the finished product. For more information, please visit www.northland.edu/sustainability/hrfc/compost-center. d
Hulings Rice Food Center Food Lab Technician Lars Dukowitz stops by the Co-op once a week to pick up our compostables.
Friendly, Home-grown Real Estate Service! 715-373-2583 www.bluewaterrealty.org Ava
SUMMER 2019
Jon
Kimberly
109 W Bayfield St Washburn, WI Barb
Chequamegon Food Co-op | 15
PRESRT STD. U.S. Postage PAID DULUTH, MN PERMIT NO. 1003
700 Main Street West Ashland, WI 54806
WeOur Owners Coupon
Save 10% on any one visit
OWNER account MUST BE CURRENT. ONE COUPON PER OWNER HOUSEHOLD. Valid through AUGUST 31, 2019. Excludes non-discountable items. No Additional DISCOUNTS APPLY.
Summer Open House JOIN US ON
JUNE 20
10% Off LOCAL • Free Samples • Meet & Greet In-store from 4-8 p.m.
chequamegonfoodcoop.com