rating 50 ye eb l a e
FRES H B I T ES
d 's lo c al fo o
ANNUAL OWNERS REPORT & NEWSLETTER
Come celebrate with us! GOOD FOODS CO-OP
Annual Owners Meeting 50 Year s of Cooperation SUNDAY, MAY 1, 2022 | 3-5 PM For details & to RSVP visit goodfoods.coop
Know an organization or program that’s helping our community GROW to meet its food needs? Have them apply for a grant with us! Visit the Community page of our website for submission instructions. Deadline to apply: Friday, March 25 at 4 pm
good foods charitable foundation
s av E T H E d at e march
March 25 Good Foods Charitable Foundation deadline for grant applications, 4 pm
April 17 HAPPY EASTER! Stay tuned to our emails to see what our kitchen is cooking up for Easter! April 21 Owner Town Hall Meeting, 6:30–8:30 pm
May 1 Annual Owners Meeting, 3–5 pm in the Good Foods parking lot May 8 HAPPY MOTHER'S DAY! Stay tuned to our emails to see what our kitchen is cooking up for Mother's Day!
GOOD FOODS IS PROUD TO SPONSOR...
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Get Your Greens!
Reprinted by permission from grocery.coop. Find recipes, plus information about your food and where it comes from at grocery.coop.
t’s no secret that green and leafy vegetables are good for you. But while a side of steamed broccoli is nutritious, it lacks … excitement. Even salads, with their endless potential for variety, can begin to feel too familiar. Liven things up! To enjoy more of those glorious greens, start by making small additions to your daily diet: Snack on crunchy cucumbers and snap peas, or add a pop of flavor with fresh herbs. Toss leafy greens into any soup, smoothie, stirfry or curry. Hungry for more ideas? Give these simple, green-themed recipes a try.
Baby Kale Stir Fry
________________________ Serves: 2. Prep time: 15 minutes.
1 1 1 1 1 1
tablespoon tamari tablespoon rice vinegar tablespoon honey tablespoon avocado oil small carrot, sliced diagonally 5-ounce package baby kale
1 In a small bowl, stir the tamari, rice vinegar and honey; set aside. 2 Place a wok or large saute pan over medium-high heat for a couple of seconds, then drizzle in the oil. 3 Add the carrot slices and stir for 1 minute, then add the kale and stir. As the kale starts to wilt, after about 1 minute, drizzle in the tamari mixture and stir to coat. Cook until kale is softened, about 1 minute longer. 4 Serve hot.
Nutrient-dense dark leafy greens like kale, spinach and collards are an excellent source of vitamins A, C and K, minerals, antioxidants and fiber.
Great Green Goddess Salad Serves: 4. Prep time: 20 minutes. __________________________ 1 clove garlic 1 small anchovy (optional) 1 ⁄2 cup lightly packed fresh parsley 2 medium scallions, white and green parts separated 1 ⁄2 teaspoon dried tarragon 1 ⁄4 cup plain Greek yogurt 2 tablespoons mayonnaise 1 tablespoon white wine vinegar 1 ⁄2 teaspoon salt 2 tablespoons olive oil 5 ounces baby spinach, washed and dried 1 medium cucumber, peeled and sliced 1 medium avocado, sliced 1 For the dressing, in the food processor, combine the garlic, anchovy (if using), parsley and the white parts of the scallions. Process to mince very finely. Scrape down and process again. Add the tarragon, yogurt, mayonnaise, vinegar and salt and process until smooth. With the machine running, drizzle in the olive oil until well mixed. Transfer to a pouring cup or jar; keeps for 4 days, tightly covered, in the refrigerator. 2 For the salad, spread the spinach on a platter or four small dinner plates. Cover with cucumber and avocado, and drizzle with dressing, then chop and sprinkle the scallion greens over the salads. Serve immediately.
Mint Pesto Pea Soup
________________________ Serves: 6. Prep time: 30 minutes.
Soup 1 tablespoon olive oil 2 tablespoons butter 1 cup yellow onion, diced 2 cloves garlic, minced 4 cups vegetable broth 6 cups fresh or frozen peas 2 green onions, diced 2 tablespoons fresh mint, minced 1 ⁄4 cup sour cream Salt and black pepper to taste Pesto 1 ⁄2 cup fresh parsley leaves 1 ⁄4 cup fresh mint leaves 1 ⁄4 cup pine nuts 1 lemon, zest and juice 2 ounces Parmesan cheese, shredded 2 tablespoons olive oil
1 Heat 1 tablespoon olive oil with the butter in a large stock pot over medium-high heat. Add the onions and saute 5 to 10 minutes until onions are soft and translucent. Add half the minced garlic, and cook another minute, then add the vegetable broth and bring to a boil. Add the peas, return to a boil, and simmer for 1 to 2 minutes. Remove from heat, then stir in the green onions, mint, sour cream, and a pinch of salt and pepper. Puree the soup in a blender until smooth. Taste for salt and pepper. 2 To make the pesto, put the parsley, mint, remaining garlic, pine nuts and lemon zest and juice in a food processor and blend until smooth. Add the Parmesan cheese and blend. Slowly drizzle in the olive oil until blended well. 3 Top each bowl of soup with a large spoonful of pesto, and serve warm or chilled.
This vibrant, refreshing soup can be served warm or chilled. Spread any extra pesto on toasted baguette slices or whole-wheat pita 5 wedges, then top with a sprinkle of feta cheese.
Stuffed Collard Greens
Serves: 8 rolls. Prep time: 1 hour; 30 minutes active.
8 collard leaves, large stems removed 1 tablespoon olive oil 1 cup diced yellow onion 1 celery stalk, diced 1 ⁄2 red or green bell pepper, seeds removed, diced 2 cloves garlic, minced 1 ⁄2 pound ground turkey or plantbased crumbles 1 teaspoon chili powder 1 ⁄2 teaspoon dried thyme Pinch of cayenne (optional) 3 ⁄4 cup chicken or vegetable broth 1 1⁄2 cups cooked rice Pinch each of salt and black pepper 3 ⁄4 cup Carolina-style barbecue sauce 1 Heat the oven to 350°F. Oil or butter an 8 x 8-inch casserole dish. 2 Bring a large pot of water to a boil. Gently place the collard leaves in the water and cook for about 3 to 5 minutes until just tender. Remove the leaves, drain and cool.
3 In a large skillet, heat the olive oil over medium-high heat and saute the onion, celery, bell pepper and garlic for 5 minutes. Add the turkey and spices and cook another few minutes until the turkey is almost cooked through. Add the broth and rice and cook another few minutes until the broth is absorbed. Season the meat with salt and pepper to taste and remove from heat. 4 Gently lay out a collard leaf on a dry cutting board, stem end facing away from you. Divide the turkey mixture into eight portions. Place one portion of turkey near the stem end of the leaf. Fold in the side edges of the leaf and roll up the collard around the filling, like a burrito. Place the collard roll in the casserole dish, seam side down. Repeat with the rest of the collards and filling. Drizzle barbecue sauce over the top of the rolls, cover with aluminum foil and place in the oven. Bake for about 30 to 40 minutes until the collard rolls are tender. Serve warm.
Austin & Janie Musselman vendor spotlight
L a g ran ge, K Y
a s hb ou r ne fa r ms
Ashbourne Farms was established in 1937 when founders W.L. Lyons and Sally Brown were gifted several Scottish Shorthorn cattle and a bull by Sally's grandfather, who owned a farm in Nebraska called Ashbourne. Named in his honor, and grown from meager beginnings, the farm was built from the ground up with thoughtful care for the land and nature. These days the sprawling and picturesque property is listed on the National Register of Historic Places. Blending beauty with a working farm, the modern iteration of Ashbourne, now owned by the Musselman family, serves as a luxury event venue while also producing gorgeous culinary mushrooms—now available at your Co-op—as well as pastured protein and free-range eggs. The mushrooms, as delicious and nutritious as they are stunning, include superfood varieties like lion's mane. Conservation, stewardship and sustainability are always at the forefront of the farms' operations, and their mushroom cultivator, Billy Cortes, delivers high attention to detail that's apparent when you see the product. The farms use only organic practices and treat each task with great care and intentionality, believing that they can better the lives of their customers by providing high-quality, flavorful and nutritious ingredients to enjoy at home.
Kat hry n di c k ens , RD N , L D STO R E DI E T IT IA N
C A R B O H Y D R AT E S Carb Myths, Debunked
If you’re someone who pays any bit of attention to popular nutrition, you may have noticed carbohydrates getting a bad rap in recent years (well, for decades, really). Why is this? Sure, type 2 diabetes and heart disease are legitimate concerns, but carbohydrates can’t be entirely to blame. I think a better explanation for why carbs are so slandered could be attributed to a lack of good nutrition information in the mainstream—where fad diets reign supreme.
MYTH #1 We don’t need carbohydrates. Fact: Carbohydrates are one of four macronutrients (in addition to fat, protein and water) required in significant amounts to keep us healthy and our bodies running efficiently. The amount of carbs needed varies depending on the individual, but on average, carbohydrates should make up approximately 45-65% of daily calories. Brain and muscle tissue depend first on the energy derived from carbohydrates. Attempting to cut all carbs from one’s diet also means missing out on many nutrient-dense foods like fruits, vegetables, grains, legumes and dairy. (continued on the next page)
MYTH #2 We should steer clear of “white” carbs.
Fact: Carbohydrates come in three forms: Sugar, starch and fiber. Sugar or simple carbohydrates are also considered “fast-acting” carbs, as they elevate blood sugar quicker than complex carbs or fiber1. These include “sweets”, but also milk and certain fruits. Starches, also known as complex carbohydrates, include foods like potatoes, grains, beans and green peas1. Finally, fiber is the indigestible part of plant foods that helps us feel full but also performs other important functions in the body like ushering out excess cholesterol and protecting overall gastrointestinal health. The glycemic index (GI) categorizes carbohydrate foods based on how quickly they are broken down and absorbed by the body (low, medium and high GI)2. Complex carbs and fiber take a little more time to digest and have a slower impact on blood sugar. However, regardless of the type of carb, they’re ALL ultimately broken down into the same glucose molecules. As such, we shouldn’t fear sugar or starches. They are not bad, they are glucose, which we need. The key is to get a variety and, hopefully, cultivate a healthy relationship with ALL foods.
MYTH #3 Eating too many carbs leads to diabetes and other health conditions.
Regularly consuming simple carbohydrates/ sugar in higher amounts can increase your risk for diabetes, but diabetes, heart disease and other health conditions are much more complicated than simple dietary choices. Genetics plays a significant role in the development of type 2 diabetes3 and certain lifestyle choices can help decrease your risk or manage symptoms, but there is no shame in receiving any diagnosis. There are always healthy steps we can take that don’t require strict diets or intentional weight loss.
MYTH #4 Cutting out carbs is the secret to diabetes management and weight loss.
Here are some of the healthy behaviors we can engage in to decrease our risk for developing type 2 diabetes and manage blood sugar levels:
what to do
how it helps
Exercise regularly in ways you enjoy
increases insulin sensitivity of our cells (less free glucose in the blood)
Eat enough carbs
helps balance blood sugar and avoids spikes and drops
Eat more fiber
contributes to satiety, lower on the glycemic index
maintains hydration status, helps flush out excess glucose contributes to blood sugar balance and overall nutrition
Choose more low to medium GI foods Manage stress
decreases cortisol, helps maintain healthy blood sugar levels
similar to managing stress, getting adequate, restful sleep benefits health in myriad ways4
Enjoy Carbs Without Fear Demonizing a particular nutrient sets us up for a tumultuous relationship with food and our bodies. Permitting ourselves to enjoy the foods we like and need will give way to a natural balance and peace. This doesn’t mean we will never face health concerns or need to make changes, but with a few tools in our back pocket, we can avoid the struggle of restrictive diets and mindsets that usually keep us on the hamster wheel, trapped in a cycle. If you’d like some help addressing health concerns with wholesome food and doable strategies, come see me! I would love to collaborate with you. Reach me at firstname.lastname@example.org or 859-278-1813 ext. 232 to set up an appointment. References: 1. Types of Carbohydrates. American Diabetes Association. https://www.diabetes.org/healthy-living/recipesnutrition/understanding-carbs/types-carbohydrates. Published 2022. Accessed February 15, 2022. 2. Link R. Glycemic Index: What It Is and How To Use It. Healthline. https://www.healthline.com/nutrition/ glycemic-index. Published June 2, 2020. Accessed February 15, 2022. 3. Genetics of Diabetes. American Diabetes Association. https://www.diabetes.org/diabetes/geneticsdiabetes. Published 2022. Accessed February 15, 2022. 4. Semeco A. 14 Easy Ways To Lower Blood Sugar Levels Naturally. Healthline. https://www.healthline.com/ nutrition/15-ways-to-lower-blood-sugar. Published November 30, 2021. Accessed February 15, 2022.
reflections & appreciations
50 YEARS OF COOPERATION, COMPROMISE & PROGRESS
ack ers p
od lk fo u b g agin
L a u ren G a w th r o p
MA R K E T ING MA NAG E R
The gentle, easy atmosphere at the Good Foods Co-op of today is a far cry from the radical activism that spawned its conception in 1972. Founding members, many of whom were students at the University of Kentucky, were products of the 1960s counter-culture movements, espousing anti-war, women’s rights, food justice and environmental activism, while also keeping tabs on the growing criticism for industrialized agriculture. “Good Foods was birthed out of this community of folks connected in some ways with UK but also people who were visionaries, activists, hippies... [and] critical thinkers who had a love for good food, good health, justice and democracy. So, the Co-op was an opportunity to manifest democracy around the critical question of food and health,” said co-founding member Jim Embry.
Embry was no stranger to cooperatives when his fellow UK students started congregating around the idea of a food co-op. Growing up, his family, hailing from Madison County, was already entrenched in many cooperative
ventures, like Black farmer cooperatives and Black teacher associations, born out of the need to build and protect Black communities after the Civil War. Once into adulthood, Embry and many other Co-op founders had been influenced and challenged by the ever-growing library of literature surrounding organic farming and vegetarian eating. By the early 1970s, the seminal work Silent Spring by Rachel Carso had inspired an entire generation to strongly reconsider their eating habits. “As founding members we were basically looking, searching for an alternative to the corporate agribusiness control of our food supply with the corresponding negative impacts on people and the planet. So, we wanted to get access to food without chemicals, to get access to local food, to get access to organic food and healthy food. And this effort to form Good Foods in our lives was a game changer!” recalled Embry.
ry Jim Emb
eet store Short Str t a s er g a Co-man
Early member Bob Barbera was in his early 20s and living in a communal household when he first heard about the Co-op. Frustrated by the limited choices in town to find basic items like brown rice and whole wheat flour that didn’t cost an arm and a leg, he and his housemates decided to learn more about this new enterprise. “We attended a pot luck luncheon/ business meeting in some huge house on Third Street off North Broadway. There was a lot of connection-making and a good vibe happening so we signed up as a household," said Barbera. He recalls annual dues were about $3
nt of home in fro t a a er rb Co-op Bob Ba s from the d o o f lk u all his b (continued on the next page)
and members needed to acquire a food handler's permit, which was $1 per person. Barbera recalls feeling excited to be part of the Co-op, right from the first meeting, describing it as “a community working together for better foods— young and old alike with a common purpose.” Those taking part from the early days didn’t have an easy task ahead, though. Each member was expected to pull their own weight and make good use of those food handler's permits. Initial challenges included raising capital to acquire their first storefront on South Ashland Avenue and to stock out the shelves with inventory—quite a departure from their original strategy of simply dividing all orders equally between members. Barbera remembers the difficulty in finding enough volunteers to package orders, clean up the store and help with unloading bulk deliveries. But it wasn’t all an uphill battle. “These were exciting times for me. I was surprised and glad when I saw the age span of the members and the sense of Lexington community it was engendering in me. It was a lot of fun working in the store with volunteers from all over the city at the time,” he reminisced. Founding members had to split up the important job of sourcing food
Farmer Jerome Lange of Casey Co. products too. Embry recalls driving to Dayton to pick up peanut butter, and getting creative to get access to fresh produce. “During the Florida citrus season [we would get] a monthly big truck delivery brought to Lexington on the way north. The truck would stop somewhere at an I-75 exit and we would go in our cars, trucks, vans to pick
Moving in to Woodhil l store
up our order,” said Embry, recalling that access to local produce was limited at first, but steadily grew as the Co-op created demand for it, and farmers found methods to fill that demand. Rona Roberts remembers the Short Street store early days of the bulk buying club, meeting in people’s homes to divide up huge bags and boxes of products, even cutting entire wheels of cheese. “It was awkward, all of it, and promising.” She also recalls how getting an organization off the ground can sometimes be a challenge with so many strong—and sometimes opposing—viewpoints and diets. “The people who had the inventive ideas about the cooperative were not necessarily good at setting up a cooperative grocery, and vice versa. Member meetings could be gnarly, with a strong intention toward mutual hospitality but without lots of people really knowing each other well. Food issues were huge: sugar was the most devilish of devils, but there were so many things to learn about and avoid, and not include in one’s potluck dishes!" Founders and early members came with a variety of life experiences, beliefs and personal goals for the Co-op, which became apparent as the organization galvanized its strategies and shared purpose. “Owner meetings or committee meetings were hard work. I don’t remember a single one that was fun. They felt important and necessary, but the personalities were so strong and people tended to frustrate each other— t St. Shor it’s a miracle we survived t ckou to this point!" recalled t che a t u go Roberts. angin
(continued on the next page)
Roberts gives a lot of credit to servant leaders in the early days, like Claire Carpenter, who even after losing her re-election to the board, made sure the Co-op was successful. “She immediately found other ways to contribute. She spent just as much time making sure the Co-op could move forward as she had when on the board. Had she not, I am convinced the people who unelected her would have driven the Co-op into a ditch,” said Roberts. Through the years and various locations and incarnations, the Co-op survived and eventually landed within its current shopping strip on Southland Drive 36 years, eventually moving into its current space in 1999 and then adding the café in 2002. Many of our early owners admit that the current location is their favorite. “I like that I can get extraordinary food and other products from the Co-op as a matter of course,” Roberts reflected. “I like this iteration of the Co-op better than any earlier one. I believe staff are happier now, and better at welcoming customers. I like a wider set of choices in products. The stable, steady hours and well-managed stocking amazes me. Managing to create a ‘real store’ feel while still featuring extraordinary products is a feat to be celebrated.” Barbera says he’s proud to be part of “something enduring" and to have connections to succeeding generations of like-minded shoppers. "Before the virus, it was the place to meet friends for dinner and community. We would always say, if you’re in a hurry, don’t shop the Co-op or you’ll run into fifteen people you know and want to keep up with.”
Lexington Vice Mayor Steve Kay, who has served as a volunteer, board member and amateur cheese cutter during his 50 years of Coop membership, looks back on the past six decades with pride for all the adversities overcome along the way. “The thread that runs through all my Co-op experiences has been the pleasure of working
Original S outhland s tore front
New sign g oes up
20 years in 1992!
with others committed to making the Co-op a success. The Co-op is a great store, but so much more. The Co-op is a concrete, practical embodiment of the ideal of cooperation, and I think fondly of the many people who have persevered through some hard times to keep the Co-op in our lives.” “Our Co-op helped change the food and agriculture situation in Kentucky, and with other co-ops Long -time around the country, owne r& has changed mana ger A the landscape of food… nne H throughout the country," said Embry. opkin s "This is, in my view, one of the most important developments in our nation's history of the last 50 years,” Current Co-op staff, owners and shoppers owe a debt of gratitude to the founding and early members who stuck it out and made this Co-op survive long enough to be able to thrive. Thanks to a seed planted 50 years ago, and nurtured through the decades by dedicated doers, our little Co-op is a staple of the Lexington community, and part of a larger movement to revolutionize how we shop and eat. The shockwaves created by that small group of activists in 1972 continue to reverberate and resonate through the next generation of cooperators, providing the inspiration that will guide Good Foods into another half-century and beyond.
ng produce Steve Kay shoppi
Learn more about the Co-op's past 50 years by visiting the Our History page at goodfoods.coop.
robert walk er
INTERIM GENERAL MANAGER The Co-op faced many of the same struggles in 2021 as it did in 2020 due to the continued world-wide pandemic. The Co-op continued to see sales growth on the market side, specifically in packaged groceries. However, this trend alone was not enough to overcome the downward trend in the wellness department and on the deli side due to the continued pandemic. Staffing shortages in our bakery and on the deli side of operations hindered the Coop’s ability to increase sales in those areas, and we hope to see this corrected during the coming year. While we await our audited financials, which we plan to publish in our fall newsletter, I did want to share with you some preliminary data and trends. Although 2021 was a difficult year, we still have so many things to be thankful for. Mainly you, our owners! We have continued to see substantial growth in Co-op ownership throughout 2021. The 583 new owners that joined the Co-op in 2021 were the most we’ve seen since 2010. Your continued support of the Co-op during these unprecedented challenges ensures the Co-op’s ability to provide locally-sourced products and services that support our local community. Your ownership is helping to make a difference.
While we did continue to see a decline in sales and customer count throughout the year, being able to re-open the hot bar—even with reduced hours—helped increase our daily customer count and had a positive impact on sales throughout the store. As you can see from the sales growth chart, we achieved 8 months of sales growth that exceeded the previous two years. We are continuing to work with National Co+op Grocers (NCG) and our staff on improving customer experience, efficiencies and new product offerings in order to continue improving sales.
a n n ua l o wn ers r ep ort As we continue to look at ways to increase sales, we’re also looking at how we can reduce expenses that won’t affect our customer experience. As you will see in the chart titled “Total Expenses”, we made tremendous progress in 2021 in reducing Co-op expenses. The projects we implemented have allowed us to lower expenses by 4% compared to 2019. Some of these projects include initiating a just-in-time ordering process, bringing custodial services in-house, setting purchasing budgets for buyers along with several other projects. It is with our continued focus on both sales and expenses that will return the Coop to profitability. While we may still be in the midst of a pandemic, your Coop staff is working diligently every day to ensure we have the products and services that you depend on. As we all look forward to celebrating the Co-op's 50th year anniversary, we hope you will continue to allow us to serve you and our community. We look forward to expanding our offerings in the meat department and introducing new products on the deli side this year. I hope to see you in the store and at our Annual Owners Meeting, which will be in person this year!
claudia goggin BOARD PRESIDENT
boardupdate Good Foods Co-op is turning 50 in November of this year. This is most definitely a year for celebration and we hope it will be an opportunity to reconnect with owners and strengthen the Co-op. As proof of the value of the Co-op in our community and the tremendous work of the staff despite the many challenges posed by the pandemic, the number of owners grew significantly in 2021: we welcomed 583 new owners! Let's work together towards reaching 10,000 owners before our 50th anniversary! If you haven't yet, recommend the Co-op to your friends or bring them along on your next trip—the Co-op should no longer be the best-kept secret in town. The Board has continued to work diligently since our strategic planning meeting last fall. The past two years have been very challenging financially due to the pandemic. The board and staff have worked side by side to ensure the Co-op is able to adapt and emerge from the pandemic in a stronger position. Following the significant progress made in the past few years, the board has decided it is time to invest in the Co-op in order to better serve our owners and shoppers, reach our sustainability goals and decrease our ongoing operating costs. More details are included in the Capital Campaign article from the board on the following page. With the spring fast approaching we are well into planning our Annual Owners Meeting on May 1st at 3 pm at the Co-op. We look forward to seeing many of you in person after two years of virtual meetings. With the upcoming elections, we would like to encourage you to show your support with your vote for the owners who are stepping up to offer their time and talents to the Co-op. This is also an opportunity for you to vote for the Give Where You Live partners. These are the organizations that will receive donations from rounding up during check-out over the upcoming 12-month period. If you have questions, suggestions or concerns for the Board, feel free to join us at the April Town Hall Meeting (details to the right) or send us an email at email@example.com. We look forward to seeing you at our Annual Owners Meeting—we have much to celebrate together!
Investing in Our Good Foods Co-op From your Board of Directors
a n n ua l o wn ers r ep ort
Good Foods Coop has been operating for almost 50 years and has seen a lot of changes. The Board is asking our owners to invest in the Co-op to better serve our owners and shoppers, reach our sustainability goals and reduce our operating costs. Gathering input from owners and staff, we have prioritized the following areas of investment: • • • • • • • • • •
updating our computer equipment, new dairy refrigerated coolers, expanded patio seating, new equipment for the bulk section, replacement of the walk-in freezer, new kitchen equipment, new store lighting, a food delivery truck, new floors, and if possible, improvements to the Café area.
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TOWN HALL MEETING This is an important time for owners to be engaged with their Co-op. If you would like to talk more about the state of Good Foods Co-op or have questions regarding the Capital Campaign, we invite you to join us at a Town Hall Meeting we are hosting THURSDAY, APRIL 21 AT 6:30 PM in advance of the Annual Owners Meeting. Currently, we are planning to hold this as a virtual event.
RSVP online at goodfoods.coop for the link to join us remotely.
Bring your questions April 21st
These investments in the Co-op will improve the quality of our shopping experience while enabling the Co-op to become more environmentally sustainable by replacing aging equipment and increasing our bulk product offerings. Furthermore, the addition of the food delivery truck will allow the Co-op to expand beyond the Southland store into underserved areas of the community. For this capital campaign, the Board has approved offering owners the option to purchase up to 6,000 non-voting preferred shares—or “investment shares”—as allowed by article II.2.4 of the Good Foods Co-op Bylaws. The price per investment share is $100 and there will be three different classes. The minimum investment is $1,000. The maximum investment per owner is $50,000 in any combination of investment share classes. The offering will open on April 15, 2022 and close on December 31, 2022. The proceeds from the sale of shares may be released immediately and available to the Co-op for use on the projects identified above.
These investments in the Co-op will improve the quality of our shopping experience while enabling the Co-op to become more environmentally sustainable...
For more information, please visit goodfoods.coop for instructions on how to request the disclosure statement.
C a rol You n g My name is Carol Young and I have lived in Lexington since 1991, living in the Southland neighborhood for seven of those years. Good Foods Co-op embodies so many of my passions—clean foods, care for the environment, concern for the community, support of local businesses and more. I am vegan and aim to purchase and eat local, organic and non-GMO foods. The Co-op has a great selection of these products. I am deeply concerned for our environment and somewhat obsessed with recycling and reusing anything and everything. I love the zero waste shopping options that the Co-op provides. I have watched the Co-op grow from a small business in the Southland neighborhood to a core part of that community today. The Coop’s values of democracy, equality, honesty, openness, caring for others and many more contribute to the culture of the Southland neighborhood as well as to the culture of Lexington. It would be an honor to serve on the board and participate in strategic decisionmaking, planning, and the continued realization of these values. I think our shared passions and values will compliment each other in a very positive way.
a n n ua l o wn ers r ep ort
MEET Your 2022 BOARD CANDIDATES
about the board Your elected Board of Directors represent you, our owners, as they help make decisions about our strategic goals and ensure the sound management of our 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 re-elected each year. To vote on this year's board candidates, fill out the ballot on pages 24 & 25 and mail it in. You can also vote online at www.goodfoods.coop.
up for re-election B O A R D C A N D I D AT E S , c o n t .
C l a u d ia G o g gin I have had the honor of serving on the Good Foods Co-op board for the past few years, initially as Treasurer and more recently as President. I’m seeking reelection because I have found that my skills and experience enable me to contribute significantly to the board and I am passionate about helping the Co-op thrive and grow. 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. During my tenure, I have helped the
BEn s ou th wort h Ben Southworth is a native of Lexington, Kentucky and is a lover of food, agriculture and the arts. Ben has been a member of Glean Kentucky's staff for six 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 and South Central Kentucky to connect excess fresh produce with those facing food insecurity. Prior to working at Glean Kentucky, Ben studied at The University of Kentucky,
board focus strategically and ensure it provides the support and alignment the staff needs. This enabled the financial improvement achieved in 2019 and put the Coop in a position to be able to face and adapt to the many challenges posed by the pandemic in 2020 and 2021. I have enjoyed working with current board members, staff and other committed owners to move the Coop forward and would be honored to be elected to serve one more term and continue building the path to growth and return to profitability. 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. Ben also worked for several years with RadioLex producing Lexington Food Justice Radio. 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 Kentucky’s food and economic system.
Cast your vote online for the Board candidates and Give Where You Live partners at goodfoods.coop. Quick, easy, done! Online and mailed ballots must be received by 11:59 pm on Wednesday, April 27.
fi 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
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2022 ba llot
vote early. vote onl ine.
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vot e Board of Directors candidates (vote for up to three)
C L A U D IA G O G GIN
c arol You n g
be n southworth (incumbent) See Give Where You Live ballot on the back
give where vote GWYL Partners (vote for up to ten) You may vote for up to 10 charitable organizations including a write-in organization. You can find more information about each on our website. The top 10 organizations chosen will be our Give Where You Live partners from May 2022 through April 2023. The Good Foods Charitable Foundation and Kentucky Double Dollars program will round out the year as our remaining organizations.
AppalReD Legal Aid
Broke Spoke Community Bike Shop
Legal Aid of the Bluegrass
Casa de la Cultura
Lexington Children’s Theatre
First Generation Women Achievers of the Bluegrass
Lexington Habitat for Humanity
Floracliff Nature Sanctuary
Lexington Humane Society
One Parent Scholar House
Foster Care Council
Red Oaks Forest School
Friends of the Lexington Public Library
Seedleaf Write in:
c u t & m ail 1. Cut ballot along dotted line. 2. Fold and place in an envelope. 3. Drop it off at Good Foods Co-op or stamp and mail to:
Good Foods Co-op Attn: Kathryn Dickens 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 27.
ROU ND- UP Up d ate 2 02 1 We had another very successful year with our register round-up program, Give Where You Live (GWYL)! Through your generosity, we raised over $28,000 through small change donations alone. Incredible!
KATh ry n d i c k e ns This number goes to show that it does not
a n n ua l o wn ers r ep ort
y o u l i ve
OW NER S E RV I C E S & OUTREAC H CO OR D IN ATO R
individually take much to make a difference, and through collective giving, we can make a massive impact in communities like ours. If you’d like to continue to support our monthly GWYL community partners, tell your cashier you want to round up your total to the nearest dollar at checkout. Did you know we’ll also donate $0.10 on your behalf for bringing your reusable shopping bags? Owners are able to further help causes by voting in our annual election for the charitable organizations they’d like to see us support in the next GWYL cycle, which you can do with the ballot on the preceding page or on our website. We are also proud to report that throughout 2021, Good Foods was able to give an additional $6,049.80 in local sponsorships, gift cards, products and in-kind contributions to local nonprofits, schools and other community organizations.
Concern For COMMUNITY
THANK YOU for giving back and helping us fulfill our cooperative calling! SEEDLEAF
ADDRESS SERVICE REQUESTED
PRSRT STD US Postage PAID Permit #850 Lexington, KY
Local in Lexington since 1972 455 Southland Drive | Lexington, KY 40503