Autumn 2013 Grapevine

c h e q u am e g on f o o d c o o pe r a tive AUTUMN 5 6 8 10 2013 Fall Classes & Events

EAT LOCAL Challenge!

Happy Hollow Creamery

Wellness Wednesdays

Expansion

Q&A Existing Co-op

Why is the Co-op moving?

The Board of Directors recognized the need for a larger store given our growing success. With 400 customers per day on some days, our small We'VE had lots of questions store gets quite congested. The about the upcoming expansion project. membership strongly supported Following are some of the answers. If staying as close to our original you would like any more information, location as possible. Given this criteria, the Board purchased 700 please feel free to stop by our offices.

West Main Street in 2011 for our future expansion.

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When will the new store open?

We are on track for an early summer 2014 opening with a grand opening sometime later in the summer.

How big will the new store be when compared to the old one?

Our current store is a little less than 2,000 square feet. When we originally created plans for the new store, we were aiming for something around 4,500 square feet. Our new plans call for nearly 6,000 square feet of retail space.

How much will the new store cost the Co-op?

Our cost estimate for building, furnishing, and stocking the new store is $2.5 million.

Who is designing the store?

C&S Design of Ashland, Wisconsin is working on the structural plans and UNFI of Mounds View, Minnesota is creating the store layout. Design features were based on feedback from the customer survey and listening sessions we held this past spring.

EXPANSION continued on page 6

juicy news from the Chequamegon food co-op

2 from the manager

chequamegon food cooperative

By Harold Vanselow, General Manager

Greetings from the staff of your food co-op! Summers are always an exciting time at the store. Members who have summer visitors often bring them into the store when they come shopping. Members of other coops from across the country stop in for some familiar products and to compare their store with ours.

Visitors to the region who are not members of any co-op come in to browse as well. In short, there are many new faces coming and going, hopefully something we will also be able to say next summer at this time as we are settling into our new store.

And, while meeting and talking with all of the new faces we typically see during the summer months is exciting, this summer

has even more exciting activity taking place as the staff of the co-op works through proposed layouts for the new store. By the time that this edition of your newsletter arrives at your physical or electronic mailbox we will have decided on the new store layout as well as the equipment we will be buying to outfit our new location. Many of the ideas that members generated at three separate meetings this spring have been incorporated into the plans, including a fresh meat section, a deli with seating area, a classroom/meeting room equipped for teaching cooking classes, a produce section more than twice the size of what we have now, a much larger Bulk section complete with counters

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to help with bagging, and much more. Current plans have our retail space growing from a bit more than 2000 square feet to almost 6000 square feet, with wider aisles and nearly twice as much linear footage of product offerings than the current store has.

Most of you know that our new location will be on Main St. in the building that formerly housed the Columbia Furniture Store and which is now home to Bob’s Furniture Store. Our Board of Directors bought that building in the fall of 2011 as a possible site for a new store. A market feasibility study performed by a national firm last fall confirmed that this site had more potential than another site we had been investigating. We are working to secure the use of the parking lot on Main St. immediately west of the Bob’s building and will enter and exit our new store at the northwest corner of the building, on Main Street, next to the parking lot. All of the grocery store will be located in the one story part of the Bob’s complex, with offices and the classroom/meeting room located on the first floor of the two story part of Bob’s. We plan to use the basement beneath the new grocery store for storage and have no plans at the present for the second floor of Bob’s, nor the basement beneath the two story part of Bob’s.

At present we are working with a tentative schedule that calls for construction documents to be completed by the end of September, the Bidding Phase of the project completed in October, the General Contractor chosen in November , and work begun the first part of December after our lease with Bob’s ends November 30. That tentative schedule calls

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for the work to be completed in May 2014 and for us to begin moving in during late May and/or early June. We have begun discussing plans for our grand opening sometime in late June or early July (maybe as part of the 4th of July Parade?).

We are in the early stages of securing a financing package as this article is being written.

We will talk with a half dozen financial institutions about all or part of about $2 million worth of the project and plan to approach the membership for the remaining half a million dollars in a member loan campaign.

The member loan program will be announced to all of the members in mid-September.

Prospectus material will be prepared and available for those members interested in knowing more about the program by October 1 with commitments due by October 31. Participating members will need to supply the funds for their loans to us by the middle of November.

As always, I am available to talk about these plans or any other aspect of the store whenever you and I are both at the store or you can call me any work day between 9 and 5, or email me at haroldv@cheqfood. coop. Thanks for your continued support of your co-op.

Harold Vanselow, General Manager

THE GRAPEVINE · AUTUMN 2 0 1 3

the grapevine

Distributed quarterly to the members of the Chequamegon Food Co-op.

Editor: Meagan Van Beest Layout & Design: Jill O’Nell at graphicallyput.com General Manager: Harold Vanselow Board of Directors: (general e-mail) board@cheqfood.coop John Beirl, beirlj@gmail.com Sara Hudson, sara_helgeson@hotmail.com (715) 209-5836 Sara Lehr, tharrtell@gmail.com (415) 706-5948 Joel Langholz jjandm@centurytel.net Chad Rickman, board@cheqfood.coop (715) 209-2018 Joe Russo, yojoehd@hotmail.com (715) 373-2237 Jarrod Stone Dahl stonedahls@dishmail.net (715) 292-2760 Everyone is welcome to attend Chequamegon Food Co-op Board of Directors meetings, held the third Tuesday of the month at 5 p.m. on the second floor of the Vaughn Public Library in Ashland.

The Cooperative Principles • Voluntary and open ownership.

• Democratic owner control.

• Owners’ economic participation.

• Autonomy and independence.

• Education, training, and information.

• Cooperation among co-ops.

• Concern for community.

staff profile Christel Sketch

CASHIER STOCKER

Christel Sketch is one of our regular cashier stockers.

Christel's roots are down in the Ohio River Valley, but her heart and soul lie near Lake Superior. The community is what kept her and her partner here after graduating from Northland College. Christel loves working with people, and creating a true sense of community through her connections at the Co-op. You will often see her smiling from behind the register and laughing while she stocks the shelves.

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what’s new in frozen?

Ciao Bella Mango Sorbet Single Serve Three Twins Ice Cream Sandwiches, Carrageenan Free, Organic, and Fair Trade Northwind Farm Frozen Strawberries, Local!

Natures Path Buckwheat Waffles Bodin’s Canadian Walleye Fillets Morning View Farm Shave Deli-Ham, Local!

Our Mission The Chequamegon Food Co-op is dedicated to providing ecologicallysound 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 215 Chapple Avenue, Ashland, WI 54806 Open Mon-Fri 8 a.m. to 8 p.m.

Saturdays 8 a.m. to 7 p.m.

Sundays 10 a.m. to 5 p.m.

(715) 682-8251 · chequamegonfoodcoop.com Letters to the Editor Submissions are accepted on an ongoing basis. We do not guarantee that a letter will be printed. Please keep letters to 250 words and include your name, phone number, and email address. We will not print your phone number or e-mail. Letters should be e-mailed 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 meaganv@cheqfood.coop.

Deadline for next issue is October 31, 2013.

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4 from the board

chequamegon food cooperative

By Chad Rickman, Board President

Greetings! is there, but we do not have the About a week ago I watched goods to sell. Small local farmers a movie called Food Inc. with who focus on sustainability my family. I’ve heard about and produce high quality goods this movie from many people have a key place to sell their and have not taken the time to commodities at the Co-op. see it. Kathy really encouraged Through our micro-loans, we are me to watch this, especially doing our best to help increase considering my involvement with the amount of local producers the Chequamegon Food Co-op. and goods by providing “seed” So we sat down and watched money. This money is there to the movie as a family. All I have help increase our local supply. to say is “Wow!” And not in a Do you really understand good way. For those of you who the CHIP program? I’ve heard have not seen Food Inc., I highly from multiple people that they recommend that you watch it think the CHIP money is going and encourage everyone you for the new store, or paying off know to watch it. It is an eye our debt, or wages, or any other opener to the mainstream food number of things other than industry in our country and the what it is really for. When you power they have. Current food are asked to CHIP in you are production practices need to actually putting money into a change and we need to get back pool that will be distributed to to small, local farm production. a local farmer/producer to help The best way to help with this increase our local supply. This change is to make a commitment money is added to our microto supporting local producers. loan program, allowing us to I’m proud that the Co-op has provide no interest loans to a commitment to buying 20 farmers for equipment, seeds, percent of locally produced goods or other farming needs. You are by 2020 by signing the Superior “investing” in sustainable locally Compact. Honestly, I think we produced, high quality goods. In should shorten that time frame, essence when you CHIP in, you but to do that we have to have are voting against Big Ag and more local production. Co-op the main stream food production staff tells me that the demand system as we know it. Rounding

up to the next whole dollar costs pennies to cast your vote against big industry bullies and to help change the system.

Our goal of 20 percent of sales from locally produced goods is a fine start, but I wonder if we can’t make this number higher.

Can we get this to 30 percent, 40 percent, 50 percent, or more? I don’t know, but I’d surely like to try. What would you like to see us do? The Board of Directors is in the beginning stage of working on a vision plan. You will start to see one simple question emerging about the impact of the Co-op on our community. This question will be distributed in multiple ways so that all owners have a chance to respond to it. In fact, it will be included in the Shopper Survey mentioned in page 7. Put some thought into this question and please answer it. We’d like to get a high response rate, so once you have your thoughts on our vision we want to hear from

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you. Responses to past surveys have been typically less than 10% of our membership. For this particular question I’d like to see if we can get 50 percent of our members responding. It will take you less time to respond to this question then it takes you to read this letter.

Setting a vision for our future is an important step in taking a stand against Big Ag. We need our local economy to be self-sufficient. We need local producers producing high quality, sustainable goods. We need to be able to provide a market to sell these locally produced goods. We need healthier food than what we are getting from the conventional system.

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THE GRAPEVINE · AUTUMN 2 0 1 3

fallclasses&events!

September

Saturday, September 14, 2013 8 a.m. to noon Harvest Festival at Ashland Area Farmer’s Market Celebrate the bounty of harvest season with free food samples, games for kids, and music by Orienta Carwash at Farmer’s Market in Ashland.

Sunday, September 15 through Saturday, September 28, 2013 Eat Local Challenge Challenge yourself to buy and use more local ingredients in your foods. Complete the challenge and you’ll receive a free reusable shopping bag. For more information, please read the Eat Local Challenge article.

Saturday, September 21, 2013 9 to 11 a.m.

Soap Making Basics with Jennifer DeLonay, Sweet Pea Soapery If you missed our soap making class this winter, here’s your chance to check it out. Jennifer will host a class for Chequamegon Food Co-op members at Sweet Pea Soapery in Washburn.

Students will learn the basic concept of saponification.

Jennifer will also introduce materials and tools, and provide a demonstration of soap making from start to finish. Class limit: 6 students Class fee: $10 ($5 off the regular price!). To register, please call Jennifer at (715) 373-0366.

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Save the dates for these fun fall activities. Look for additional classes and events throughout the season on our website Events page, in the Sunflower Seed, on Facebook, and in store.

October

October 13-19, 2013 National Bulk Foods Week at Chequamegon Food Co-op Help celebrate all the economic and environmental benefits of buying from the bulk food aisles.

We’ll be having a Bulk Bash all week with free samples and super specials on bulk.

Thursday, October 24, 2013 All Day Food Day Chequamegon Bay Food Day is a nationwide celebration and a movement for healthy, affordable, and sustainable food. Look for a variety of activities at local schools, colleges, and the Co-op to celebrate Food Day. Learn more about Food Day at www.foodday.org.

November

Saturday, November 2, 2013 9 to 11 a.m.

Artisan Bread Making, with Chef Jonathan Berthel Learn the basics of artisan-style bread making. Pre-registration required. Class limit: 15 students Class fee: $10 for members, $15 for non-members Call Meagan at (715) 682-8251 to sign up..

Saturday, October 26, 2013 9 to 11 a.m.

Herbal Preparations Basics with Britton Doolittle, Deep Roots Farm Britton will talk a little about the history of herb use and demonstrate different ways to prepare herbs for use. Preregistration required. Class limit: 20 students Class fee: $10 for members, $15 for non-members Call Meagan at (715) 682-8251 to sign up for class.

staff updates

We welcome back Derek Campbell, who has returned in a new position of chill buyer (refrigerated and frozen products).

We also note the following anniversaries at the Co-op: Melinda Pruess (1 year) David Garrington (1 year) Alan Spaude-Filipczak (3 years) Britton Doolittle (3 years) Sarah Jackson (4 years) Maya Wenner (6 years) Kiersten Galazen (9 years)

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chequamegon food cooperative sept

15-28

EXPANSION continued from page 1

EXPANSION

Eat Local

challenge

We talk a lot about local food here at Chequamegon Food Co-op and we’ve made a strong commitment to making local foods more accessible. Now, we want to challenge you to dig into local produce and make a commitment, too. From Sunday, September 15 through Saturday, September 28, we challenge you to eat local foods as part of every meal for two weeks. Whether you sprinkle local berries on your breakfast cereal, make an entire locally sourced lunch, or grab dinner at a restaurant that uses local ingredients, they will count toward your challenge completion.

The Co-op defines local as anything grown, raised, or produced within 100 miles of

what’s new in cheese?

Paneer Cheese Soya Kass Mozzarella Sassy Nanny Fini Sur La Paille

our store in Ashland, Wisconsin.

You can identify local foods (and goods) throughout the store by looking for the “local” tags.

We also have a “Buy Local, Eat Local” guide that lists all the food and goods made in our area, along with information about the people behind these products. For the two weeks of the Challenge, the Co-op will also have local food samples and sales.

To keep you on track for the Eat Local Challenge, we will have pledge cards available in the store. You can write down what meal you ate and which local ingredients you used.

Complete the whole card and return it to the store for a free reusable shopping bag.

On the back side of your pledge card you will find a spot to write about your experiences eating local.

We will post these stories for other members to see in the store. Hopefully, the Eat Local Challenge will inspire you to continue adding more local to your weekly grocery list.

what’ s new what’s new ingeneral? in the fridge?

Follow Your Heart Tartar and Horseradish Sauce

Organic Valley Lactose-Free 2% Milk Nancy’s Organic Yogurts Newman’s Virgin Lemonade

More kitchen gadgets from RSVP: Berry colanders, avocado mashers, spice spoons and mini tongs Kid-Tuff Too! Gloves for Children New sock styles from Maggies

Eat Local T-Shirts, Adults and kids, including onesies

Can I see the plans?

The store layout plans are available for viewing in our office. Please ask a cashier, if you would like to see them.

Can I still make suggestions for new products and features?

Yes! We would love to hear about the items you would like to see in the new store. Keep in mind that the major store layout planning has already been completed, so any large features might not be possible.

CFC BOARD of DIRECTORS John Beirl beirlj@gmail.com

Sara Lehr (415) 706-5948 tharrtell@gmail.com Sara Hudson (715) 209-5836 sara_helgeson@hotmail.com Joel Langholz jjandm@centurytel.net Chad Rickman (715) 209-2222 kcrickman@charter.net Joe Russo (715) 373-2237 yojoehd@hotmail.com Jarrod Stone Dahl (715) 292-2760 stonedahls@dishmail.net

What is going to happen to Bob’s Factory Outlet?

The three-year lease we signed with Bob's Factory Outlet ends on November 30, 2013. This means they need to vacate the building by December 1, 2013.

As of now, we have been told that Bob’s has not secured a new location for their store, but they do plan to reopen somewhere in Ashland. We wish them luck and many mattress sales!

What is going to happen to the old Co-op building after you move?

While we don’t have definite plans for the building at 215 Chapple Avenue, we have had many businesses interested in moving to the building. The Board will make a decision about 215 Chapple Avenue next summer.

THE GRAPEVINE · AUTUMN 2 0 1 3

PANSION questions How is the new store going to be different from the old one?

The new store will be nearly three times larger than the old one. You can expect wider aisles, more product selection (including fresh meat), more registers, and even more restrooms. Plus, we will have a cooking classroom and community room.

Are you going to move all your products and fixtures to the new store?

We will not be moving all the products and fixtures we currently have to the new location. Expect a sale of some sort so we can liquidate the contents of 215 Chapple, including shelving and other fixtures.

Will you have a deli?

Deli lovers rejoice! We will have a deli with a salad bar, hot bar, soups, coffee bar, and graband-go items. Everything will be ready-made and self-serve.

We will also have indoor and outdoor seating.

Will you still carry the same products?

We may discontinue underperforming products, but we will also have space to bring in many more new items. As always, you will be able to special order a product if you don’t see it on our shelves.

Will prices go up in the new store?

Our prices are based on industry costs and the amount of sales we can do. This means we may actually be able to decrease prices on some items in the new store because we will be able to sell more. Prices will most definitely not go up simply to cover the cost of the new store.

Do you need more local products for the new store?

With 6,000 square feet to stock, we most definitely will need more local products for our shelves. If you are a vendor who sells locally grown produce or locally made items, please leave your contact information so that we may talk to you about your products.

Will there be more parking?

The Co-op is working on securing a 20-year lease for the parking lot next to the store (on the west side of the building). If the offer is accepted, we will have off street parking with about twenty spaces.

Dark Chocolate Sundrops

Equal Exchange Wild Apricots

Equal Exchange Organic Dried Pineapples

what’s new in grocery?

Alter Eco Chocolate – 2 flavors Sun Cups – mint or caramel cups Hot Kids Organic Baby Mum-Mum Panda Blueberry Licorice Organicville Dressing – 4 flavors Bob’s Red Mill Quinoa Flour

What happened to member loans? Are they still going to happen?

Member loans are still in the works; we have just had to change our timeline. Look for a letter explaining the member loan process in mid-September and a full loan prospectus on October 1.

The total amount the Co-op plans to raise in members loans will be around $300,000.

Shopper Survey

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NOW Better Stevia Liquid, 2 flavors and an organic NOW Better Stevia Organic Packets NOW Organic Textured Soy Protein Triple Crown BBQ sauce Annie’s Natural BBQ Sauce Equal Exchange Spicy Hot Cocoa Frontera Mole Simmer Sauce Frontera Guacamole Mix Frontera Black Bean Dip

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'

Will the store atmosphere change?

A lot of the “feel good” vibe at the Co-op comes from our friendly, upbeat staff. The good news is that you can expect these same smiling faces to greet you in the new store.

We’ll still be personal, just not up-close-and-personal. Designwise, we are also working to create a store that is warm and inviting through our color and material selections.

Are you going to be hiring soon?

Our new store will require approximately ten new employees. We plan to start hiring for these positions this winter. However, you are welcome to submit an application at any time prior to then for us to keep on file.

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what’s new in bulk?

www.surveymonkey.com/s/coopshoppersurvey

Divine Chocolate Clusters – 2 Flavors Kettle Maple Bacon Chips

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chequamegon food cooperative

Happy Hollow

creamery

PHOTOS: Above: Cheese maker Fred Faye shows off the fresh curd as he prepares to make a new batch of cheese. Right: Happy Hollow Creamery. Page 11: Cheeses mature in a temperaturecontrolled aging room.

Cheese Well Made On a knoll overlooking a 6:30 in the morning. He milks lush green valley on the Bayfield the two cows first and then Peninsula you will find the moves on to the 60 sheep. After home of Fred Faye and Happy breakfast he feeds the lambs Hollow Creamery. Fred’s parents and pigs. Fred makes cheese purchased the sprawling 240twice a week. It usually takes 6 acre farm in 1972 and shortly to 9 hours in the middle of the thereafter began a dairy business. day. On other days the cheeses They farmed until their children may need to be flipped, washed, went off to other pursuits. unhooped, salted, or cut and Flash forward to 2008. wrapped. Some days he makes While earning a degree hay, heads to farmers markets, in food science, Fred or catches up on repairs. In the fell in love with afternoon, the cows get milked cheese making. again, and the sheep fence may That set in motion get moved to start the animals his desire to create on fresh pasture. When all is said farmstead cheeses and done, Fred and Kelly usually at his childhood finish the day between 9 and 10 home. He returned at night. to the farm with his Fred began his cheese making wife Kelly to restart with sheep milk because the milk the family business. is very rich – containing more Over the next few years fat and protein than cow’s milk they incorporated the - and therefore makes wonderful company, built the cheese plant, cheese. He also liked the idea of and made the first batch of cheese working with smaller animals, in 2011. Last year Happy Hollow since he had grown up with hefty produced about 2,500 pounds of (and sometimes dangerous) dairy cheese. This year, they will make cows. Plus, sheep produce milk in a little less as they work on other the spring and summer, and then projects. dry up by October. This seasonal A typical day at Happy Hollow production really appealed to varies greatly with the seasons.

Fred because it gives him more Summers are always busiest. Fred time in the off-season for other usually starts milking around pursuits.

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When asked why he chose sheep over cows, Fred replies with a Spanish proverb: "Milk from the goat, cheese from the ewe, butter from the cow.” Sheep milk has the most fat and protein, and therefore has the highest cheese yield, cow milk is next, and goat milk has the lowest yield. Sheep and goat milk have more shortchain fatty acids that tend to produce more flavor compounds in cheese. Only goat milk has its exquisite goaty flavor that makes goat cheese so sought after (or reviled). Goat milk can be more challenging to make into cheese because of its lower components.

Sheep milk cheese develops delicious nutty and pepper flavors without turning goaty. Cow milk has longer fatty acids and larger fat particles, so the cheese turns out milder and creamier than that of goat or sheep.

The cheese is made by first adding lactic acid bacteria to warm milk. This bacteria (or culture) ferments the lactose in the milk and produces lactic acid. Next rennet (an enzyme) is added to coagulate the milk.

Once the milk has coagulated, the soft curd mass is cut into cubes with a cheese harp. The curds are stirred into the whey for a while,

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THE GRAPEVINE · AUTUMN 2 0 1 3

and then either removed from the whey or the whey is drained out of the vat. To make Happy Hollow’s fresh mozzarella, the drained curds are heated in hot brine and stretched by hand to produce a stringy texture in the cheese. Their Lazy Daisy cheddar cheese is made by allowing the curds to mat together into slabs and turning the slabs in the vat for a few hours. This step is called "cheddaring." After cheddaring the curds are cut again, salted, packed into molds and pressed into 12- to 15-pound wheels. To make the Dandelion Addiction brie cheese, the freshly cut curd mass is dipped directly into gangs of small molds and allowed to drain. After one day the halfpound wheels are sprinkled with salt and sprayed with white mold spores.

It is Dandelion Addiction brie-style cheese that Fred favors

most. He makes it from mostly sheep milk with a little cow milk, an unusual combination for this variety of cheese. It is a halfpound wheel covered in white mold. Dandelion addiction ages for 5 to 8 weeks. After the inside of the cheese has softened, it is mellow, creamy and delicious. Fred made the same cheese from cow’s milk once and the flavor did not compare to the delicacy achieved by the sheep and cow mix.

The cheese making plant is inside the circa 1915 barn. To keep things sanitary, Fred changes his clothes and boots in an outer room before entering the cheese room. In the cheese making room you will see two kettles for mixing the cheese, along with sinks. A separate storage room offers a controlled environment for the cheese to age in.

“

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Simply fabulous chickens. A life changing poultry experience!

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Order forms available on our website (below) or by calling: (715) 278-3978

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CREAMERY continued on page 11

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chequamegon food cooperative save the date!

wellness wednesdays 2nd Wednesday of each month means 10% off on health & body care products!

SEPTEMBER 11 OCTOBER 9 NOVEMBER 13

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what’s new in body care? what’s new in supplements?

7th Heaven Detox Mud Masques Aubrey face care products

Everyone economically priced unscented lotion and soap Deep Roots Herbals – Local!

Sunbrella Natural Sunscreen Bug-Be-Gone Repellent Mama and Baby lotions and creams

Smoking Sucks Natural Lozenges Alacer’s Cranberry Pomegranate Emergen-C Amazing Grass ORAC Green Superfood My-Grastick Roll-on for Migraines

NortherN Light AcupuNcture Kristy Jensch cAc (Wi), LAc (MN)

PERFECT TOUCH M A S S A G E

amy billman, LMT vAuGhn librAry buildinG AShlAnd

715-373-5836

rm 306 · Vaughn Library Ashland Wi (715) 373-5491 · (715) 209-1485

Julie Sorensen, Wellness Manager

I found the August National Geographic’s article about sugar to be interesting reading. It included the history of sugar and the many health reasons why you should avoid eating it. Nearly 21.1 million Americans have type 2 diabetes and we are unfortunately not just talking about adults. Recently the American Heart Association has also added its warnings against sugar, too. The average American eating processed food eats 22.7 teaspoons of sugar each day without dipping into a sugar bowl. Did you know that a 12-ounce soda typically contains about ten teaspoons of sugar? I know I always feel better when I avoid eating too many sweets.

You can start reducing your sugar intake by reading those treat labels, eating unsweetened dried fruits for your sugar cravings, and staying away from those sugary sweets, especially when packing your children’s lunches.

You will find that your whole family will feel better without the added sugar.

Speaking of wellness and health, we are really looking forward to this fall’s Wellness Wednesday guests.

Thinking about remodeling your home this fall? Our September Wellness Wednesday guest may be able to help you. Seth Vassar started Wintergreen Remodeling because he wanted to remodel homes in a way he could feel good about. This included creating healthy homes for healthy occupants. He will be available from 3:00 until 6:00 p.m. on Wednesday, September 11, 2013 to discuss lead paint hazards and precautions, volatile organic compounds present in paints, adhesives and other products, mold and moisture issues, bringing fresh air into a home, and

to answer any other questions you may have about remodeling your home safely.

Are you looking for a new form of exercise? Humble Be offers a wide variety of wellness classes including Yoga, Zumba, Belly Dance, West African Dance, Martial Arts, Qi Gong, Drumming and more. Stop by between the hours of 12:00 to 2:00 p.m. on Wednesday, October 9, 2013 to visit with owner and Co-op member Kellie Pederson, pick up the latest schedule, and grab a free pass for new students.

Have you been thinking about trying out a vegan diet? Does your child have dairy allergies?

Or do you just feel better not eating dairy? Our Wednesday, November 13, 2013 guest is longtime member Pat Brown who has been dairy-free for twenty years.

Pat will have tips and recipe ideas for you to help your transition to a dairy-free diet. Pat’s holiday baked goods are delicious and she makes them all the non-dairy way.

She will be available between the hours of 2:30 and 4:30 p.m. with recipes and samples.

Jumping ahead to winter, you should save the date for our annual holiday bazaar, which will be Wellness Wednesday’s December event. Join us on Wednesday, December 11, 2013 for this day long gift idea event.

If you are a member and a local producer of an item that you would like to promote, please sign up for our mini bazaar. Places are limited, so call us at 682-8251 or e-mail julies@cheqfood.coop or patb@cheqfood.coop to get one of the five two-hour time slots.

We are also working on next year’s Wellness Wednesday calendar, so if you have a healthrelated business and are interested in being a guest; please contact us and reserve your month now.

· THE GRAPEVINE AUTUMN 2 0 1 3 ✂ C L I P TO R E D E E M · N a me & mem b er n u m b er m u s t a ppe a r on re v er s e s ide !

We Love OUR

Members!

Save 10% on any ONEvisit!

CREAMERY continued from page 9

Michael Stanitis of Sassy Nanny Farmstead Cheeses stops by weekly to make his artisan goat cheeses. The Fayes started working with Michael Stanitis in 2009. He has helped get the cheese plant started, and they have collaborated ever since.

Michael’s farm is located in nearby Herbster, so the creamery is ideally located for his cheese making endeavors. He makes several soft goat cheeses including the fresh, spreadable Lake Effect, the raw milk feta Buttin Heads, the queso fresco-style Cabra Fresco, and the classic French-

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 locallyproduced goods.

Our community has a thriving local economy.

Valid thru nov 31, 2013 - Excludes non-discountable items, including Healthy Basics. No additional discounts apply.

style moldy rind Finit Sur La Paille. Michael also produces the aged, raw milk hard cheese called Winey Kid, which has a red wine washed rind.

Besides the cheeses made on the farm, Happy Hollow also sells pork and lamb.

Fred often sells feeder pigs, in addition to butchering and selling the meat. Happy Hollow distributes the pork through the Lake Superior Lake Superior CSA, where they are second behind Maple Hill Farm on the supplier list.

Fred operates Happy Hollow on a mostly organic basis, but is not certified. He utilizes rotational grazing to keep the fields healthy. Their most recent challenge has been in deciding whether to keep sheep or cows in the long run, since Fred and Kelly have realized they do not have the manpower to milk and take care of both. Fred is considering adding fresh cheese curds to his product line in the future. He is also interested in making a hard, washed-rind cow cheese, but development of that cheese may have to wait until next year.

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CFC BOD EndS Statement

Even after the long hours of labor, Fred finds great satisfaction in a cheese well made. “My favorite thing about this job is getting some nice feedback on the cheese at the farmer's market on Saturday morning,” he says. He adds with a smile, “Aside from that there are many satisfying moments throughout the week watching my 2-year-old play in the yard, pigs digging up sod, sheep filing in from the pasture, and cheese growing a nice bloom in the aging room.”

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

What is an ends statement?

A 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.

CHECK ONLINE! You can get The Grapevine and the Co+Op sales fliers at: chequamegonfoodcoop.com

Michael KluMp · 715-209-3739 Log Home Chinker & Drywall Contractor

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Store Hours!

Monday-Friday 8 a.m. – 8 p.m.

Saturday 8 a.m. – 7 p.m.

Sunday 10 a.m. – 5 p.m.

plug in

TO THE NEWS

If you would like to receive this newsletter via e-mail rather than U.S. Mail, please send an e-mail to outreach@cheqfood.coop, or call Meagan at (715) 682-8251.

chequamegonfoodcoop.com

CFC BREAD SCHEDULE

215 Chapple Avenue · Ashland, WI 54806

We offer local bread options every day here at the Co-op, including Starlit Kitchen of Bayfield and Coco Bakery of Washburn. from Coco's Monday: Barley, Cranberry Walnut, White Sourdough

Tuesday: Cracked Wheat, Blue Cheese,

Thursday: Whole Wheat Sourdough, Swedish Rye,

Wednesday: Roasted Garlic, Cranberry Walnut, Seedy Bread, White Sourdough

Friday: Cinnamon Raisin, Saturday: Kalamata Olive, Blue Potato Cheddar, Cheese Rosemary, Cranberry Wild Rice, Cranberry Walnut, Cinnamon Raisin White Sourdough Everyday Bread: Others Regularly Harvest Grain, Whole Stocked: Wheat Oatmeal, Lavash, Crostini Baguettes, Foccacia from Starlit Kitchen Monday & Thursday: French Fair Sourdough, Gaia, Blue Horizon Wheat, and a rotating fourth flavor

Get Informed

spread yourword With a quarterly circulation of close to 2,000 families, the Grapevine is a great way to advertise your business to local customers. For rates, or to place an ad, contact Meagan at (715) 682- 8251 or e-mail: meaganv@cheqfood.coop

Large: 4.4” x 5.36” $120/issue Medium: 4.4” x 2.6“ $60/issue Small: 2.12” x 2.6” $30/issue One-time $30 set up fee 10% discount for annual contracts

To find out what’s fresh at the Chequamegon Food Co-op, member-owners can submit their email address to outreach@ cheqfood.coop and subscribe to our weekly e-newsletter, The Sunflower Seed. We also communicate with member-owners through Twitter (@cheqfood) and offer special promotions through our Facebook page – be sure to “Like” us!