CHEQUAMEGON FOOD COOPERATIVE AUTUMN 2013 5 Fall Classes & Events WE'VE HAD LOTS OF QUESTIONS about the upcoming expansion project. Following are some of the answers. If you would like any more information, please feel free to stop by our offices. EAT LOCAL Challenge! Happy Hollow Creamery Wellness Wednesdays 6 8 10 Expansion 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 store gets quite congested. The membership strongly supported staying as close to our original location as possible. Given this criteria, the Board purchased 700 West Main Street in 2011 for our future expansion. 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. & JUICY NEWS FROM THE CHEQUAMEGON FOOD CO-OP Existing Co-op EXPANSION continued on page 6 QA '
Transcript
c h e q u am e g o n f o o d c o o p e r a t i v e autumn2013 5 Fall Classes
& Events
We'Ve had lots of questions
about the upcoming expansion project.
Following are some of the answers. If
you would like any more information,
please feel free to stop by our offices.
EAT LOCALChallenge!
Happy HollowCreamery
WellnessWednesdays 6 8 10
Expansion 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 store gets quite congested. The membership strongly supported staying as close to our original location as possible. Given this criteria, the Board purchased 700 West Main Street in 2011 for our future expansion.
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.
&
juicy news from the chequamegon food co -op
Existing Co-op
eXpansion continued on page 6
q a
'
c h e q u a m e g o n f o o d c o o p e r a t i v e2GreeTINGS 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 co-ops 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
from the managerto 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
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 orpart 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 [email protected]. Thanks for your continued support of your co-op.
harold Vanselow, General Manager
★
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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.
Our MissiOnThe Chequamegon Food Co-op is dedicated to providing ecologically-sound foods and products, the production and quality of which, promote the health of our members and our community.
EnDs sTATEMEnTThe 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 ArE215 Chapple Avenue, Ashland, WI 54806Open 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 EDiTOrSubmissions 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: [email protected]. 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.
ADvErTisinGPlease contact Meagan at (715) 682-8251 or [email protected]. Deadline for next issue is October 31, 2013.
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.
staff profile 3christelsketch cashier
stocKer
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Greetings! About a week ago I watched a movie called Food Inc. with my family. I’ve heard about this movie from many people and have not taken the time to see it. Kathy really encouraged me to watch this, especially considering my involvement with the Chequamegon Food Co-op. So we sat down and watched the movie as a family. All I have to say is “Wow!” And not in a good way. For those of you who have not seen Food Inc., I highly recommend that you watch it and encourage everyone you know to watch it. It is an eye opener to the mainstream food industry in our country and the power they have. Current food production practices need to change and we need to get back to small, local farm production. The best way to help with this change is to make a commitment to supporting local producers. I’m proud that the Co-op has a commitment to buying 20 percent of locally produced goods by 2020 by signing the Superior Compact. honestly, I think we should shorten that time frame, but to do that we have to have more local production. Co-op staff tells me that the demand
is there, but we do not have the goods to sell. Small local farmers who focus on sustainability and produce high quality goods have a key place to sell their commodities at the Co-op. Through our micro-loans, we are doing our best to help increase the amount of local producers and goods by providing “seed” money. This money is there to help increase our local supply. Do you really understand the ChIP program? I’ve heard from multiple people that they think the ChIP money is going for the new store, or paying off our debt, or wages, or any other number of things other than what it is really for. When you are asked to ChIP in you are actually putting money into a pool that will be distributed to a local farmer/producer to help increase our local supply. This money is added to our micro-loan program, allowing us to provide no interest loans to farmers for equipment, seeds, or other farming needs. You are
“investing” in sustainable locally produced, high quality goods. In essence when you ChIP in, you are voting against Big Ag and the main stream food production system as we know it. rounding
By Chad Rickman, Board President
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
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. help us increase local supply by ChIPping in. help us create a vision for the future of Chequamegon Food Co-op.
Sincerely, Chad Rickman
from the board
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septemberSaturday, September 14, 2013 8 a.m. to noonhArVeST FeSTIVALat Ashland Area Farmer’s MarketCelebrate 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, 2013eAT LOCAL ChALLeNGeChallenge 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.
fall classes & events! 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.
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. 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:
octoberOctober 13-19, 2013NATIONAL BULK FOODS WeeK at Chequamegon Food Co-ophelp 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, 2013All DayFOOD DAY CheqUAMeGON BAYFood 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.
Saturday, October 26, 2013 9 to 11 a.m.herBAL PrePArATIONS BASICSwith Britton Doolittle,Deep roots FarmBritton will talk a little about the history of herb use and demonstrate different ways to prepare herbs for use. Pre-registration 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.
novemberSaturday, November 2, 2013 9 to 11 a.m.Artisan Bread Making,with Chef Jonathan BerthelLearn 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..
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sept15-28
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
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.
Follow Your Heart Tartar and Horseradish Sauce
Organic Valley Lactose-Free 2% Milk
Nancy’s Organic Yogurts
Newman’s Virgin Lemonade
what’s new in the fridge?
Paneer Cheese
Soya Kass Mozzarella
Sassy Nanny Fini Sur La Paille
what’s new in cheese?
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
what’s new in general?
challengeeat LocaL
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.
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.
t h e g r a p e v i n e · a u t u m n 2 0 1 3 7Alter 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
Bob’s Red Mill Arrowroot Starch
Lotta’s Butterscotch Sauce – Local!
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
Frontera Salsa Con Queso
Lundberg – Rice Blends – 2 varieties
Pacific – Pasta Meals – 2 varieties
Yummy Earth Lemon Drops
Pro Bar – Bolt Energy Chews
Divine Chocolate Clusters – 2 Flavors
Kettle Maple Bacon Chips
what’s new in grocery?
Dark Chocolate Sundrops
Equal Exchange Wild Apricots
Equal Exchange Organic Dried Pineapples
what’s new in bulk?
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.
Will you have a deli?Deli lovers rejoice! We will have a deli with a salad bar, hot bar, soups, coffee bar, and grab-and-go items. everything will be ready-made and self-serve. We will also have indoor and outdoor seating.
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. Design-wise, we are also working to create a store that is warm and inviting through our color and material selections.
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 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.
eXpansion questionsare 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.
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.
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.
www.surveymonkey.com/s/coopshoppersurvey
shopper surveyBefore we open our new store, we
want to know how you think we are doing. Please take a brief online survey
(address below) to give us feedback about your Co-op shopping
experience and your vision for the future of our business.
Thanks!
'
c h e q u a m e g o n f o o d c o o p e r a t i v e8ON A KNOLL OVerLOOKING a lush green valley on the Bayfield Peninsula you will find the home of Fred Faye and happy hollow Creamery. Fred’s parents purchased the sprawling 240-acre farm in 1972 and shortly thereafter began a dairy business. They farmed until their children
went off to other pursuits. Flash forward to 2008.
While earning a degree in food science, Fred
fell in love with cheese making. That set in motion his desire to create farmstead cheeses at his childhood home. he returned
to the farm with his wife Kelly to restart
the family business. Over the next few years
they incorporated the company, built the cheese plant,
and made the first batch of cheese in 2011. Last year happy hollow produced about 2,500 pounds of cheese. This year, they will make a little less as they work on other projects. A typical day at happy hollow varies greatly with the seasons. Summers are always busiest. Fred usually starts milking around
6:30 in the morning. he milks the two cows first and then moves on to the 60 sheep. After breakfast he feeds the lambs and pigs. Fred makes cheese twice a week. It usually takes 6 to 9 hours in the middle of the day. On other days the cheeses may need to be flipped, washed, unhooped, salted, or cut and wrapped. Some days he makes hay, heads to farmers markets, or catches up on repairs. In the afternoon, the cows get milked again, and the sheep fence may get moved to start the animals on fresh pasture. When all is said and done, Fred and Kelly usually finish the day between 9 and 10 at night. Fred began his cheese making with sheep milk because the milk is very rich – containing more fat and protein than cow’s milk
- and therefore makes wonderful cheese. he also liked the idea of working with smaller animals, since he had grown up with hefty (and sometimes dangerous) dairy cows. Plus, sheep produce milk in the spring and summer, and then dry up by October. This seasonal production really appealed to Fred because it gives him more time in the off-season for other pursuits.
cheese weLL madehappyhoLLow 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 short-chain 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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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 temperature-controlled aging room.
cheese weLL madet h e g r a p e v i n e · a u t u m n 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 half-pound wheels are sprinkled with salt and sprayed with white mold spores. It is Dandelion Addiction brie-style cheese that Fred favors
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most. he makes it from mostly sheep milk with a little cow milk, an unusual combination for this variety of cheese. It is a half-pound 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.
9
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creamery continued on page 11
10c h e q u a m e g o n f o o d c o o p e r a t i v e
wellness wednesdaysI 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 long-time 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 [email protected] or [email protected] 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 health-related business and are interested in being a guest; please contact us and reserve your month now.
Julie sorensen, Wellness Manager
NortherN Light AcupuNctureKristy Jensch
cAc (Wi), LAc (MN)
rm 306 · Vaughn LibraryAshland Wi
(715) 373-5491 · (715) 209-1485
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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.”
t h e g r a p e v i n e · a u t u m n 2 0 1 311New Owner Deals Flier
CHECK OnLinE!You can get The Grapevine
and the Co+Op sales fliers at: chequamegonfoodcoop.com
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Contemporary
Michael KluMp · 715-209-3739Log Home Chinker & Drywall Contractor
WHO WE ArEChequamegon Food Co-op exists so our community has an enhanced quality of life.
WHAT WE sTrivE FOrOur community has access to healthy, organic and locally-produced goods.
Our community has a thriving local economy.
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.
cfc bod ends statement
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-
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.
creamery continued from page 9
T H E G R A P E V I N E · w I N T E R 0 8·0 9PREsRT sTD.
u.s. POsTagE PaID
DuLuTh, MNPERMIT NO. 1003
215 Chapple Avenue · Ashland, WI 54806
Large: 4.4” x 5.36” $120/issue
Medium: 4.4” x 2.6“ $60/issue
small: 2.12” x 2.6” $30/issue
ChaNgE sERvICE REquEsTED
One-time $30 set up fee10% discount for annual contracts
spread yourwordWITH 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
We offer LOCAL BrEAD options every day here at the Co-op, including Starlit Kitchen of Bayfield
and Coco Bakery of Washburn.
FrOM COCO'sMonday:
Barley, Cranberry Walnut,
White Sourdough
Tuesday: Cracked Wheat,
Blue Cheese,
Wednesday: Roasted Garlic,
Cranberry Walnut, Seedy Bread,
White SourdoughThursday:
Whole Wheat Sourdough,
Swedish Rye,
Friday: Cinnamon Raisin,
Kalamata Olive, Blue Cheese Rosemary, Cranberry Walnut, White Sourdough
Saturday: Potato Cheddar,
Cranberry Wild Rice, Cinnamon Raisin
Everyday Bread: Harvest Grain, Whole
Wheat Oatmeal, Baguettes, Foccacia
Others Regularly Stocked:
Lavash, Crostini
FrOM sTArLiT KiTCHEnMonday & Thursday:
French Fair Sourdough, Gaia, Blue Horizon Wheat,
and a rotating fourth flavor
get informedTo find out what’s fresh at the Chequamegon Food Co-op, member-owners can submit their email address to [email protected] 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!
If you would like to receive this newsletter via e-mail rather than u.S. Mail, please send an e-mail to [email protected], or call Meagan at (715) 682-8251.
