Fresh Bites, Spring 2019 - the Good Foods Co-op Owner Newsletter & Annual Owners Report

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FRES H B I T ES

ANNUAL OWNERS REPORT & NEWSLETTER SPRING 2019


Sampling Saturday, Every Saturday

In order to offer an exceptional shopping experience as often as possible, we are extending our monthly Sampling Saturday events to EVERY Saturday. We love samples, and we know you do too. We also know how much you enjoy meeting and talking with our local producers. Make sampling part of your Saturday ritual, and then feel free to top it off with a visit to our famous hot bar brunch!

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s av E T H E d at e march March 16, Seeds, Sprouts & CSAs, 1 – 4 pm March 17, HAPPY ST. PATRICK'S DAY! Enjoy our special hot bar menu! March 27, On the Table, 6 – 8 pm

april April 26 – 28, Bulk Up Sale April 28, Annual Owners Meeting, 3 – 5 pm

may May 12, HAPPY MOTHER'S DAY! Make sure to check out our sales that will help you pamper mom! Southland Street Fair date and time announcement coming soon!

il Apr

26–28

Bulk

Up Sale

Save 30% off all bulk foods & up to 40% off staple items by the case. 22


An Introduction to Health at Every Size®

K at hry n di c k ens , R D N STO R E DI E T IT IA N

As a dietitian, one of my primary goals is to help folks make peace with food and body. I honestly care less about what you eat than your overall relationship to food. However, this was not always the case. At the start of my nutrition education, I believed all dietitians should be well versed in weight reduction and the strategies by which one could successfully change their body to fit a perceived healthy size and shape. Calorie intake versus calories burned was the wisdom I had been taught and I experienced personal “success” by eating fewer calories for a little while, and therefore felt my noble purpose was to help others along the same path.

I honestly care less about what you eat than your overall relationship to food.

It wasn’t until my last semester of college when I was introduced to the Health at Every Size® framework in my Dietetics Counseling class that pretty much changed everything for me. Health at Every Size®, or HAES® for short, is a move away from the traditional diet advice toward a more holistic view of health and what that means for the individual (this includes not only the physical aspects of health, but mental, emotional, social, etc.)

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At the center of HAES® are three principles: Respect, Critical Awareness and Compassionate Self-Care. In a nutshell, this means celebrating ALL body diversity (size, ability, race, gender, etc.), challenging assumptions about health, valuing one’s lived experiences and body knowledge, and then moving and eating in attuned, self-compassionate ways. HAES® also means putting weight and weight loss on the back burner and focusing instead on health behaviors (remember, weight is not a behavior). For instance, I like to ask myself what additional nutritious foods I can add to my diet or what fun(!) opportunities for movement I could be exploring. I also like to think about the way certain foods and exercises make my body feel and the intrinsic benefits they have to offer instead of the number of calories I am taking in or burning off.

HAES® also means putting weight and weight loss on the back burner and focusing instead on health behaviors.

In these ways, using Health at Every Size® as a starting point to my nutrition practice allows me to meet my goal as an RDN. It’s a ceasefire that ends the food fight and supports the health journeys of ALL people.

Resources to check out: Health at Every Size: The Surprising Truth About Your Weight by Linda Bacon, PhD Body Respect: What Conventional Health Books Get Wrong, Leave Out, and Just Plain Fail to Understand about Weight by Linda Bacon, PhD and Lucy Aphramor, PhD, RD Intuitive Eating: A Revolutionary Program That Works by Evelyn Tribole, MS, RD and Elyse Resch MS, RD, FADA

Kathryn co-hosts a monthly Body Positivity Book Club. For more information, or to set up a nutrition consultation appointment with her, email kathrynd@goodfoods.coop. 4


Power Up

Your Breakfast Rise and shine! Fuel your day with these healthy, high-protein breakfast options.

Reprinted by permission from StrongerTogether.coop. Find these and more great power breakfast recipes at www.strongertogether.coop.

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Kale and Chickpea Mini Frittatas

Peanut Butter Berry Smoothie Bowl

Servings: 12. Prep time: 45 minutes; 15 minutes active.

Servings: 2. Total time: 15 minutes.

12 large egg whites 1 ⁄2 teaspoon salt 1 15-ounce can chickpeas 4 leaves kale, chopped finely 1 large tomato, chopped 1 ⁄4 cup chopped fresh parsley 1 teaspoon dried thyme

1 cup plain nonfat Greek yogurt 1 ⁄4 cup peanut butter 1 large frozen banana 1 cup frozen strawberries 2 tablespoons strawberry jam

1. Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners, or grease with shortening or butter, and set aside. NOTE: the egg whites will stick if you don’t line or grease the pan well. 2. Whisk the egg whites and salt in a medium bowl; reserve. 3. Drain the chickpeas in a wire strainer and place in a large bowl. Add the kale and tomatoes to the chickpeas. Add the parsley and thyme and mix well, then divide mixture between the muffin cups, placing the items loosely so the egg whites can flow around them. Divide the egg whites between the muffin cups, about 1⁄4 cup of egg per muffin. Tap the pan on the counter to settle the ingredients. 4. Bake for 25 to 30 minutes, until the eggs are set and firm. Cool on a rack before refrigerating or freezing in an airtight container or plastic freezer bag.

Toppings 2 cups fresh strawberries, sliced 1 cup granola 2 tablespoons chopped roasted peanuts 2 tablespoon chia seeds 1. Place the yogurt, peanut butter, banana, strawberries and jam in a blender, and secure the lid. Puree until smooth. Divide the smoothie between two low, wide bowls and spread mixture evenly. Arrange the sliced strawberries on each bowl, then garnish with the granola, peanuts and chia seeds. Serve immediately.

A bowl so delicious, it’s almost like having ice cream for breakfast — but with nutritious protein and fruit you can feel good about eating.

Bake these low-fat frittatas ahead of time and store them in the fridge. They’re easy to take along as you run out the door on a busy morning!

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Avocado and Egg Brown Rice Bowl Servings: 2. Prep time: 15 minutes.

1 1⁄2 cups leftover cooked brown rice 2 teaspoons canola oil or butter 2 large eggs 1 large avocado

Optional garnishes: Sliced pickled ginger, kimchi, toasted sesame seeds, sautéed greens or leftover cooked vegetables, shredded cheese, hot sauce

1. Reheat rice gently in a small pan with a few drops of water, or in the microwave. Divide the heated rice between two wide bowls. Heat a cast iron or non-stick sauté pan over medium heat for a minute, then add the oil or butter to the hot pan. Crack each egg into the pan and reduce the heat to medium-low. Cover the pan and let cook for about 2 minutes, until the whites are set and the yolk is jiggly when you shake the pan gently. 2. While the eggs cook, cut the avocado in half lengthwise, and remove the pit. Use a paring knife to slice each avocado half in the shell, then scoop the slices out with a spoon. Fan half of the avocado slices over each bowl of rice, and place a cooked egg on each bowl. Serve with optional garnishes for a hearty breakfast or lunch.

For an even heartier breakfast, add sausage, cubed tofu or bacon crumbles to this whole-grain dish. 7


Peanut Butter Pancakes Servings: 4 (12 pancakes). Prep time: 30 minutes.

1 cup whole-wheat pastry flour 1 tablespoon sugar ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 large egg ½ cup creamy peanut butter, divided ½ cup nonfat Greek yogurt

1 ¼ cup milk or almond milk, divided 1 teaspoon vanilla 3 tablespoons maple syrup 1 teaspoon coconut oil Bananas, grapes, strawberries or lightly sweetened cranberries

1. Heat the oven to 200°F, to keep the pancakes warm while you finish cooking. 2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt, and whisk to mix well. In a medium bowl, combine the egg, 1⁄4 cup peanut butter, and yogurt and stir to a smooth paste. Whisk in a cup of the milk gradually, then the vanilla, until smooth. Stir the egg mixture into the flour mixture, just until combined. 3. Preheat a griddle or a large non-stick or cast iron skillet over medium heat. When hot, brush lightly with oil. Use a 1⁄4 cup measure to scoop portions of batter into the pan, leaving space between the rounds of batter. As the pancakes start to form bubbles on top, reduce the heat to medium-low. Cook for about 2 minutes on the first side, until the edges look cooked and the top is bubbled. Carefully flip each cake and cook for about 2 minutes longer. Transfer to a large, heavy platter and place in the oven as you finish the remaining pancakes. 4. Before serving, combine the remaining peanut butter, coconut oil, remaining 1⁄4 cup of milk and maple syrup and stir over low heat just until warmed and pourable. Stack three pancakes, top with the peanut butter sauce and add sliced or whole fruit.

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The Gibson Family vendor spotlight

Walton, K Y

e d -ma r d a i ry

Eddie Gibson worked with his father on their family farm for over 20 years before starting Ed-Mar Dairy with his wife, Marcie, in 1982. Today, their herd of 55 cows enjoy a clean and comfortable home in a freestall barn with individual beds, and they’re let out to pasture every day the weather allows. Thanks to the state’s first robotic milking machine, the cows can also be milked whenever they choose, day or night. This quality milk, which never has antibiotics or artificial hormones, inspired the family to start making EdMar Farmhouse Cheese in 2013.

Eddie’s motto is “farming isn’t what I do; it’s who I am”, and the Kentucky Proud certification on everything they produce reflects that. The farm is in Walton, Kentucky, just 72 miles away from your Co-op, and they love company! They offer tours year-round, so if you want to check out the dairy, meet the cows, watch Peal the Robotic Milking Machine at work or take a hayride around the farm, just call 859-620-1860.

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WE L L N E SS MA NAGE R

Health Trends: Keto & Collagen

As we continue our efforts to #LiveCleanIn2019, many of us are looking for ways to stay fit and maximize our health. One of the most popular trends to achieve this is the Keto Diet.

product spotlight

M at thew Su l l i va n

The Keto Diet focuses on low carb and high fat foods to help maximize weightloss and continued weight maintenance. At the Co-op, we feature a range of products from Garden of Life and Ancient Nutrition including Keto meal powders, Keto proteins, Keto Fit powders and a number of other products formulated for the Keto lifestyle. Want to take your Keto into the kitchen? We have a number of Keto-centric cookbooks that make preparing healthy meals at home easy, whether you’re an omnivore or vegan. Another major health trend for 2019 is collagen. As we get older, our bodies tend to produce less collagen, a protein made up of amino-acids that help our body's connective tissue, skin, hair, nails, joints and digestive tract stay as healthy as possible. We carry a number of collagen products from companies such as Neocell, Garden of Life and Bulletproof, in both powder and supplement forms. The powders are perfect for adding to shakes and smoothies and even to baked goods for that extra healthy kick. Whatever your health focus for 2019, the Wellness team at Good Foods Co-op has the products and the knowledge to help you work toward your goals.

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financial report

Kat L u c htef eld

INTERIM GENERAL MANAGER

As we talk about our 2018 numbers, I’m going to start by asking you to stay with me to the end; I think you’ll be happy that you did. There’s no way around it. The year end numbers for 2018 continue the downward trend we have been seeing for the past several years. While these numbers don’t yet reflect tax benefits that will be recognized when taxes are filed, our net loss continued to grow in an unsustainable way driven largely by continued, pronounced sales loss during the first half of the year. But looking at the year as a whole only gives us a partial picture, a view of past trends we are gladly leaving behind. Those of you who have been following our progress closely these last months have gotten a glimpse of our future. A future of growth!

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a n n ua l o wn ers r ep ort In looking at our sales numbers throughout the year, it is clear that we are finally seeing a shift. Through the end of July 2018 we were experiencing a revenue loss of 4.59% over January–July of 2017. However, in August our hard work started paying off and we began to see a period of growth for the first time in the last few years. As you can see in the graph above, the months of August–December 2018 showed consistent growth averaging almost 1% over August–December of 2017! Our customer counts are following similar trends, meaning we are bringing in new and returning customers week after week. We are very encouraged by these trends, but our work is far from over. Good Foods Co-op is too important to our community to give it anything less than all we’ve got! We continue to work throughout the store to offer competitive pricing while preserving our margins. This way we can minimize our largest expense, cost of goods, while still bringing you all of the products you know, love and depend on. (continued on the next page)

INCOME STATEMENT

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f i n a n c i a l r e p o r t,

c o n t.

You will also see staff cross-training throughout multiple departments in order to ensure that we continue to have the most knowledgeable, efficient, caring and passionate staff to assist you when you shop. Finally, exciting new projects, products and programs in and around the store continue to draw in new shoppers and owners as we strive to help everyone in our community #LiveCleanIn2019! I’m so thankful to all of the owners who have stood by us during these difficult years, and so excited to watch this next chapter of Good Foods history unfold! It is YOU who make us strong, so please don’t hesitate to give us your feedback and help us continue to grow and meet your needs.

BALANCE SHEET

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joel digirolamo

board update

a n n ua l o wn ers r ep ort

BOARD PRESIDENT

Many of you have seen and felt that 2018 was a year of transition for Good Foods Co-op. Most visible to you, we have enhanced our marketing efforts, revitalized in-store promotions and product selection, improved customer surveys, and put new emphasis on customer service. Less visible are efforts in the background such as enhanced logistics, additional employee cross-training and improved Board and Operations collaboration. As Kat has noted, sales in the latter half of the year improved significantly. These renewed efforts have paid off and we are optimistic that these gains will be sustained for the foreseeable future.

We have enhanced our marketing efforts, revitalized in-store promotions and product selection, improved customer surveys, and put new emphasis on customer service.

The picture for Good Foods is not all rosy, however. We continue to operate in an extremely competitive landscape— one that has been so challenging, it has driven two strong competitors out of town. Undoubtedly we have received an uplift from the departure of these competitors—seeing new customers coming in and friendly faces coming back—and we must strive to remain at the forefront of these shoppers' food journey. We believe that our advantages—offering more local products than anyone else in town, our educational offerings, and most importantly our cooperative business model—will continue to differentiate us from the rest of the pack. (continued on the next page)

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Many of you have continued to ask about a potential move, and we definitely appreciate your interest and concern. We have no firm plans to move the Co-op, however, we remain vigilant in keeping our eye out for potential locations that would be more beneficial and productive for us.

We have no firm plans to move the Co-op, however, we remain vigilant in keeping our eye out for potential locations...

Thanks again for doing your part to shop more often at the Coop, and, as always, if you have concerns about the direction of the Co-op, feel free to drop a note in the suggestion box at the Hospitality Desk or send an e-mail to board@goodfoods. coop. Act like you own the place!

about the board Your elected Board of Directors represent you, our owners, as they help make decisions about the strategic goals and ensure the sound management of your Co-op. Each board member is elected to serve a three year term, with terms staggered so about a third of your board is elected or reelected each year. To vote on this year's board candidates, please read their statements on pages 18 & 19 and fill out the ballot on page 20 and mail it in. You can also vote online at www.goodfoods.coop. 15


Your Way!

K at L u c h te f e l d

INTERIM GENERAL MANAGER

a n n ua l o wn ers r ep ort

Owner Appreciation Days…

As a cooperative business, one of the most important things we do is listen. And when it comes to listening, one of the most important stakeholder groups we need to be listening to is, of course, our owners! Since stepping into the Interim General Manager role, I have been trying to do just that. Some of the concerns that I’ve heard expressed by many of our owners have stemmed from Owner Appreciation Days. Of course, we all love the savings, but many owners have expressed frustration when the weekend falls when they are out of town. Owners that are able to make it into the store cite frustration with the crowds or with the inevitable out of stocks that come as a result of limited storage for back stock of popular items. Savvy owners with deep understanding and respect for the Cooperative Principles have also questioned how encouraging twice-a-year shopping fits in with the Cooperative Principle of Economic Participation.

This spring we are officially launching our Owner Rewards program, which will essentially let you do Owner Appreciation Days YOUR WAY.

I am very excited to let you know that we have heard you. I teased it in my newsletter article last winter, but this spring we are officially launching our Owner Rewards program, which will essentially let you do Owner Appreciation Days YOUR WAY. This program will enable owners to earn points on everything you purchase, and sometimes double or even triple points! These points can then be redeemed toward purchases (excluding alcohol), whenever it best suits YOU. It’s simple: for every 100 points you redeem you will get $1 off your purchase. (continued on the next page)

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Are you the kind of shopper who likes to cash out their points a little here and there? Or maybe you prefer to bank up a BIG discount to use all at once? Either way, YOU call the shots. Points will begin accumulating in March—just check your receipt to see how many you’ve banked! To say “THANK YOU” to our loyal owners, and to help with the transition to this new way to save, everyone who is an owner as of March 31, 2019 will also be given a 20% off coupon in April that you can use whenever you’re ready! This lets you enjoy the savings you would have received during a spring OAD while you start racking up those points toward your future purchases. Be sure to keep your eyes open for bonus point opportunities, coming soon!

Everyone who is an owner as of March 31, 2019 will also be given a 20% off coupon in April that you can use whenever you’re ready!

And don’t forget— owners with current email addresses in our system will continue to receive digital coupons automatically loaded on their account. Not getting them? Stop by our Hospitality Desk anytime to get your email address updated. With so many ways to save, I hope every owner can enjoy the rewarding benefits that ownership brings. Thank you for your continued support!

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C l a u d ia G o g gin I have been a proud Good Foods Co-op owner for more than 10 years. You can often find me shopping or having dinner at the Co-op with my family. I believe in the Co-op’s mission and understand how important it is to the community and owners. Last year, the opportunity to get more involved, provide strategic guidance and support the long-term success of the Co-op presented itself: I joined the board in May 2018 through an appointment to a vacancy and currently serve as Board Treasurer. I have enjoyed working with current

Be n southworth Ben is a native of Lexington and is a lover of food, music, and agriculture. He has been a member of GleanKY's staff for three years and currently serves as the organization's Program Director, working to carry out the organization's mission of reducing hunger and food waste. He works directly with volunteers, farmers, and hunger-relief programs throughout Central Kentucky to connect excess fresh produce with those facing food insecurity. Prior to working with GleanKY, Ben studied at The University of Kentucky,

board members, staff and other committed owners to move the Coop forward and would be honored to be elected by my fellow owners to serve a full term and continue building on the great momentum we have had in recent months. I have a strong understanding of finances from my work experience and education, and have served on the boards of local and national nonprofits for many years. I am passionate about helping the Co-op thrive and grow and have found that my skills and experience enable me to contribute significantly to the Board.

a n n ua l o wn ers r ep ort

MEET THE 2019 BOARD CANDIDATES

I want Good Foods to be a healthy and sustainable part of the community for many years to come! where he received a Bachelor of Arts in Arts Administration, minoring in Music Performance on the trombone. During that time, he also served as General Manager at UK’s student-run radio station, WRFL Lexington, and worked summers at For Pete’s Sake Farm. During his free time, Ben sharpens his skills as a woodworker, and occasionally moonlights doing home renovation work. Ben believes strongly in healthy food as a basic right, as well as the importance of supporting local agriculture, and is grateful for work that aligns with these beliefs. He’s also thankful for the unique and vital role Good Foods plays in Central Kentucky’s food and economic system.

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BOARD CANDIDATES, Bo M i l b ur n I live in the Southland neighborhood with my husband, our two dogs and our 22 chickens. I am in the process of finishing my Master's Degree in Community Leadership and Development at UK, focusing on entrepreneurship and it’s role in agencybuilding within communities. I also manage my family's business, the Locker Room Sporting Goods, a few blocks away on Lane Allen, in the same location where my grandparents opened it in 1973 (the same year the Co-op opened on North Mill). Good Foods and the Locker Room are in different industries, but their core components, challenges and opportunities are alike; giving me a unique perspective on the Co-op. In order to be successful, Good Foods has to promote strong, local

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c o n t.

commerce that creates a sustainable market for local products and the people that create them. The longevity of the Co-op will be determined by it's ability to create customer loyalty through successful business practices, relationship-building and community engagement. When these goals are realized, Good Foods will be able to compete with and survive against large chains positioned within our community that are backed by national corporations, often far from Lexington. Good Foods is NOT a grocery store— it is a living, changing dynamic entity seeking the realization and promotion of a truly sustainable, affordable and local food economy through connection with its community and the producers within it. My career and education have helped develop a perspective that would be valuable as a board member and I look forward to using it to help the Co-op thrive for years to come.


Cast your vote online for the board candidates and Give Where You Live partners at www.goodfoods.coop. Quick, easy, done! Online and mailed ballots must be received by 11:59 pm on Wednesday, April 24.

f i l l o ut Important! You must fill out this panel completely for your mail-in vote to be valid.

r e q u i r e d

Owner Number:

Found on back of owner card. Ballot is invalid without owner number.

r equir ed

Your Full Name:

Owner of record's name. Ballot is invalid without owner name.

req uired

2019 ba llot

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vote early. vote onl ine.

Owner Signature: Sign here. Ballot is invalid without owner signature.

vot e Board of Directors candidates (vote for up to three)

C LAUD IA G O G G IN

Bo Mi lbu rn

ben southworth See Give Where You Live ballot on the back

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Give Where You Live Partners (vote for up to eleven)

You may vote for up to 11 charitable organizations including a write-in organization. You can find more information about each on our website. The top 11 organizations chosen will be our Give Where You Live partners through April 2020. The Good Foods Charitable Foundation will round out the year as the 12th organization.

Access Language Solutions Allegro Dance Project Ampersand Sexual Violence Resource Center Arbor Youth Services Bluegrass Land Conservancy Catholic Action Center DV8 Kitchen Vocational Foundation First Generation Women Achievers The Foster Care Council Friends of the Library GleanKY Gods Pantry Food Bank Independence Place Legal Aid of the Bluegrass Lexington Humane Society Lexington Leadership Foundation Natalie's Sisters Organic Association of Kentucky Pass It On Radio Eye Seedleaf Shaker Village Write in:

c u t & m ail 1. Cut ballot along perforation lines. 2. Fold and place in an envelope. 3. Drop it off at Good Foods Co-op or stamp and mail to:

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Good Foods Co-op Attn: Amy Haag 455-D Southland Drive Lexington, KY 40503

I have included my Co-op owner number, name and signature. I am submitting the full ballot page (no panels removed). My ballot is being mailed in time to be received by April 24.

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vot e


am y ha a g

OW N E R S E RV ICE S & O U T R E ACH CO O R DINATO R

a n n ua l o wn ers r ep ort

g w y l

give where you live

your spare change makes a difference In 2018, we donated more than $42,000 to nonprofit organizations throughout Lexington ($5,000 more than 2017!) and it was only possible because of shoppers like you. The list included newcomers like The Foster Care Council and Friends of the Library, and old favorites like The Hope Center and Seedleaf. In order to give to our monthly partners, all you have to do is ask your cashier to round your bill total up to the next dollar. You can also use your own shopping bag in order to donate 10 cents automatically or give an outright donation in any amount at our Hospitality Desk. Owners can pick which partners they'd like to see in the 2019-2020 cycle by voting online or mailing in your completed ballot on the facing page.

CONCERN FOR COMMUNITY Concern for Community is one of the seven principles that drives everything we do as a co-op, and one of the ways we express this is through gift card or gift basket donations to eligible nonprofits who request them. Last year we were able to give away over $4,000 worth of these items! We also gave 5,973 pounds of produce to GleanKY and 626 pounds of meat to Wolf Run Wildlife Refuge. When you support your Co-op, you're supporting our ability to make these donations possible. Thank you!

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ADDRESS SERVICE REQUESTED

PRSRT STD US Postage PAID Permit #850 Lexington, KY

Local in Lexington since 1972 455 Southland Drive | Lexington, KY 40503