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 e

juicy news from the chequamegon food co -op

autumn2 0 1 2 3 5 6 8 10 We're

Growing!FallClasses

A BetterWay

New LookOnline

Next time you come to the Co-op with your grocery list in hand, you may notice the new orange price tags. These labels note the products that belong to our new Healthy Basics line, formerly known as the Every Day Sale Price program. This low-price program focuses on the nutritional foods and helpful products you need every day. Why change the Every Day Sales Price program? We want to keep healthy foods and basic necessities affordable. In reviewing our EDSP items, we found some products were

simply not considered basics or staples. Plus, we wanted to bring in more local products to the program than we previously had available. The new program uses more noticeable signs to help you quickly identify Healthy Basics items. To make shopping even easier, we also offer shopping lists with the most common items already listed for you. Overall, we hope you find the new Healthy Basics program makes it easier to find and buy the products you use most frequently.

Healthy Basics: Nothing Fancy. Just the Basics, Every Day.

The Cheeky Monkey Crew is at it again! This time, we are taking over the Ashland Area Farmer’s Market on Saturday, September 29 from 10 a.m. until 1 p.m. for the Cheeky Monkey Fall Fun Day. Sample local produce, try your hand at the Funny Fruit Match Game, and have your picture taken with the Cheeky Monkey. We will

cheeky monkeyhave lots of other games, prizes, and fun, so stop on down!

The Cheeky Monkey Crew (from left, Meagan Van Beest – Market-ing Manager, Derek Campbell – cashier/stocker, Sarah Jackson – Produce Manager, and Alan Spaude-Filipczak – Assistant Produce Manager) walked in Ashland’s Fourth of July Parade. With the help of several Cheeky Monkey Club members, the Crew passed out bananas and stickers donated by Equal Exchange.

fall fun daySAt

Sept 2910 am - 1 pm

StayingWell

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 e2YOur CO-OP IS ENjOYING its busiest season ever this summer! Daily, weekly, and monthly sales and customer transaction records have been set on a regular basis, including our first ever day with more than 400 customer transactions, a record that stood for only two weeks before we had an even bigger 400+ day. We will all enjoy shopping in our new larger store when that day comes. Thanks to all of you who are taking advantage of the great products we have for sale and pushing us to new records. It is an exciting time to be a part of the Co-op staff. As many of you know we are members of the National Cooperative Grocers Association (NCGA). Our NCGA Midwest corridor representative and a member of the Development Cooperative (DC) attended the july Board of Directors meeting. The DC is a co-op within NCGA that works on co-op expansions and relocations. The staff of the DC are experts on co-op expansions and can provide us with expertise in areas that few co-ops have much experience in since the rate of

expansions and relocations for a co-op is only about every 15-20 years and few co-ops still have employees on staff who had been part of previous moves. Based on advice from both our NCGA and DC associates we have commissioned a new, market specific feasibility study for an expanded co-op. That study will not only test the viability of a much larger store, but also a greatly expanded produce section along with a full-service deli. The results of the study, along with the projected financial statements for 3-5 years after relocating that we will produce from the study results, will go a long way towards determining the size and perhaps even the location of the new store. While the Board of Directors has purchased the building on Main Street that currently houses Bob’s Furniture as a possible relocation site, we will also test another location to make sure that where we move provides us with the best possible chance of success in the future. We should have the results of the feasibility study in hand by mid-September, at which time we will have a fairly good idea about the size of store we should create and be able to begin planning how that store should look. Please watch for announcements in our weekly email newsletter the

“Sunflower Seed”, along with signs in the store, for opportunities for each of you who so chooses to participate in various parts of the planning process starting this fall. Your Board of Directors has once again approved a patronage rebate this year, based on the purchases each of you made during calendar year 2011. We will hear a definitive profit figure for 2011 from our tax accountants sometime in August and then we will begin the process of distributing the rebates, which are really just delayed price reductions

from the managerfor each member, and therefore not taxable income for any member. All of the profit that is classified as patronage rebates by your board reduces the amount of income on which the Co-op has to pay federal corporate income taxes. Last year was our first year of distributing patronage rebates and the reaction in the member/owner community was somewhat less than overwhelming. Nearly one in four (more than 400) of the 1700 rebate checks we mailed to our members last year did not get cashed within the allotted 90 day period. The 90 day period is a state law. When the recipient of the rebate check does not cash it within the 90 day period, the check becomes invalid and the Co-op must declare as income all of the rebates associated with the uncashed checks and then pay federal corporate income taxes on those amounts. To avoid having so many uncashed checks (we would much rather that our members get this money than the IrS) we will be issuing the rebates as credits at the cash register when you shop this year. You will still have 90 days to use that credit, but hopefully most members will be in to shop within a three-month period. If that approach causes problems for any member getting a rebate we will also create a way for them to get a check instead of a register credit. All of this information will be sent to you at the address we have on record for your member number as soon as we know how much income we had last year. A couple of milestones have passed since the last newsletter. We have officially sold our orchard in Bayfield. We have also paid off the combined mortgage for the orchard and our current store. Those two events dramatically changed our Balance Sheet and improved our Income Statement

going forward. A couple of marketing related activities are also noteworthy. A tie-dyeing activity for children and adults alike was held on the last Saturday morning in june. The crowd involved in the dyeing activities was so large that we set a record for customers on a Saturday as a result. All bodies seemed to have a great time and especially seemed to enjoy hitting the store afterwards for a Cheeky Monkey snack. A few days later the Co-op once again had a presence in the annual Fourth of july parade through downtown Ashland for the first time in years. Staff members were dressed in Monkey, Banana, Carrot, and Apple costumes as they shared free bananas with the crowd that lined the parade route. Finally, I would like to thank the Co-op’s Board of Directors for inviting me to participate in their annual Board retreat last month. The two day event was facilitated by a consultant from a firm that specializes in work with co-ops, especially in the area of policy governance. We were able to establish a common vocabulary for talking about the finances of the Co-op as well as come to an understanding as to what elements of the expansion process were the responsibility of the General Manager and what the Board’s role would be throughout the process. I personally felt very positive about our future coming out of the weekend retreat and look forward to the next couple of years as we move into our new place of business. Harold General Manager

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t h e g r a p e v i n e · a u t u m n 2 0 1 2 3the grapevineDistributed quarterly to the members of the Chequamegon Food Co-op.

editor: Meagan Van Beest Layout & Design: Jill O’Nell at graphicallyput.com General Manager: Harold Vanselow Board of Directors: (general e-mail) board@cheqfood.coop John Beirl, beirlj@gmail.com Sara Lehr, tharrtell@gmail.com (415) 706-5948 Sara Hudson, sara_helgeson@hotmail.com (715) 209-5836 Heidi Johnson, hjohnson@northland.edu Chad Rickman, board@cheqfood.coop (715) 209-2222 Joe Russo, yojoehd@hotmail.com (715) 373-2237 Joel Langholz jjandm@centurytel.net

Everyone is welcome to attend Chequamegon Food Co-op Board of Directors meetings, held the third Tuesday of the month at 5 p.m. on the second floor of the Vaughn Public Library in Ashland.

the COOperAtive priNCipLeS • Voluntaryandopenownership. • Democraticownercontrol. • Owners’economicparticipation. • Autonomyandindependence. • Education,training,andinformation. • Cooperationamongco-ops. • Concernforcommunity.

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 email. Letters should be e-mailed to: outreach@cheqfood.coop. Letters and newsletter articles do not necessarily reflect the opinions of the Board of Directors, staff members, or management of the Chequamegon Food Co-op.

ADvertiSiNGPlease contact Meagan at (715) 682-8251 or meaganv@cheqfood.coop. Deadline for next issue is October 1, 2012.

After months of planning and content creation, our new website went live at the beginning of August. We’ve made a lot of changes, including new features, more photos and a lot more local content. We encourage you to poke around a little bit to see what’s new on the website. Please let us know what you think! Based on feedback regarding our old website, we kept the Living Naturally information. You’ll find this under the resources section at the Health Information link. use the tabs at the top of the Living Naturally window to navigate through the information.We now have a visual calendar, which should make it easier to find the events, movies,

website refreshclasses, and discount days you want to attend. You will find a list of events under the Events link. To navigate through each month, click Prev (previous) or Next in the upper right of the Events page. As you know, we enlist a num-ber of local producers to stock our store. On the Producers page, you will find a list of the local businesses who regularly sup-ply us with products, along with more information about them. Our website uses ZipList for our recipes section. You can sign up for a free ZipList account, and then you can save your favorite recipes to a virtual recipe box. You can also make a menu using those recipes and automatically generate a shopping list!

As with most large projects, the website is still a work in progress. Please check back often for new information and additional features. If you have any website suggestions or requests, please contact our marketing manager, Meagan, at meaganv@cheqfood.coop or 715-682-8251.

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 e4GOODBOOKS

staff updatesWe say goodbye to Alex Ness, who is off to Japan to teach English. We say hello to Siri Kasperson, bulk bagger, and Lucas Allen, cashier/stocker.

We also note these staff anniversaries: harold vanselow (5 years ); Sarah Jackson (3 years); Kiersten Galazen (8 years); Anna Stone (9 years); Alan Spaude-Filipczak (2 years); and Britton Doolittle (2 years).

from the boardBy Chad RickmanCFC Board President

It has been a while since the BODs has written an article for the Grapevine, so we decided that it would be a good time to fill you in on some of the things that we have been working on lately. First we would like to say goodbye to Heidi johnson from the board and thank her for the great work she did. Heidi was instrumental in creating a communication plan for this and future boards to ensure easier transitions for understanding the decisions that we make. She also played a key role in educating us about the farm and the "request for Proposal" process that ultimately ended with one proposal for the farm. Heidi, thank you for your hard work and dedication toward making the Co-op BOD a better place. It was an honor and a pleasure working with you. As with any goodbye there is usually some type of hello. On this occasion we are saying hello to jarrod Stone-Dahl who has been appointed by the BOD to fill out the remainder of Heidi's term. jarrod is coming back to the BOD after a few months of vacation from us. He brings us knowledge

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of policy governance and some continuity as we are starting to move forward with decisions on the future of our great store. jarrod, welcome back and we look forward to working with you again. Over the last couple of months this board has been settling in and starting to focus more on the future. Some approved items now in process include the expanded micro-loan program and a "food hub" for local producers. The "food hub" is a particularly interesting project that will help local farmers with distribution of their goods. We really hope this program succeeds and is a win-win for everyone involved as it will definitely help our local economy. Other items we worked on included selling the farm and hiring Harold into the general manager’s position. With these two items taken care of, we have started to have more conversations about what our Co-op will look like down the road. At the end of june, the BOD and Harold attended a retreat with our consultant from Development Co-operative Services. At this retreat we were able to learn more about our

roles as BOD members versus the role of the general manager. It was a great opportunity for us to better understand how our Co-op is fiscally sound. Harold has been keeping us in the loop as to how well the store sales have been. It seems as though he sends us an email every week explaining the records that seem to keep falling including the largest number of customers in a day and in a week, as well as record sales per day and per week. None of this would be possible without a great staff. When you are in the store, please say "Thank you" to the employees. During these record setting times, they are handling the extra work in smaller and smaller spaces with class. From the board to all staff…THANK YOu! During our regular monthly meeting in july, we met with people from the National Co-operative Grocers Association and the NCGA-Development Co-operative. They talked to us about expansion and the various services they provide to Co-ops that are thinking about expanding. These are experts in the area of Co-op expansion and could be great sources of information should we decide to

contract with them. Along the lines of expansion, at the meeting the board gave approval to Harold to hire a firm to complete an updated market survey. This survey will help us determine if expansion is right for us based on the area we live. It will also help the board make future decisions and is just the first step in the "process" of planning an expansion. Our goal is to make sure that you are kept informed along the way and contribute to the process. Expansion will most likely be discussed in some form at nearly every upcoming BOD meeting. These meetings are a great opportunity for you to hear these discussions and provide your input. Please pay attention to future Sunflower Seed e-newsletters, Grapevine articles, miscellaneous mailings, and in-store postings for expansion related discussions. At some point in the future, you will probably hear about a member survey relating to expansion. It will be very helpful to us all if you take some time to complete this survey, as this will help us get a pulse of what you would like to see our Co-op become. The future is bright and this is going to be a fun ride as we figure out how to best serve our entire Chequamegon Bay Area community. Thank you!

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Tom (left) and Matt Cogger of Maple Hill Farm recently purchased this Einbock Tine Weeder with funds from the Chequamegon Food Co-op microloan program. The weeder uses small tines to scrape weeds from the surface of the soil.

t h e g r a p e v i n e · a u t u m n 2 0 1 2

Look for more fall events by checking our website or in our weekly email newsletter.

Meagan Van Beest and Sarah jackson of the Chequamegon Food Co-op are teaming up to demonstrate how to make Healthy School Snacks on Thursday, September 20 from 6 to 7 p.m. at the railyard Concession Building. This class will focus on creating fun, healthy snacks using fruits, vegetables, grains, and other nutritious foods. Cost: Free. Contact Ashland Parks and recreation at 715-682-7059 for information or to register.

Charmaine Swan of Ashland Yoga Studio will offer a free yoga and meditation class on Thursday, September 27 from 6 to 7:30 p.m. at the Vaughn Public Library meeting room. Post-class snacks will be provided by the Co-op. Please register prior to September 15 by calling Meagan at 715-682-8251.

autum

n classesKristin Opperman of the Chequamegon Food Co-op will show a variety of Quick Meals from Scratch on Thursday, October 18 from 6 to 7:30 p.m. at the railyard Concession Building. Cost: $10 per person. Contact Ashland Parks and recreation at 715-682-7059 for more information or to register.

jon Boy Berthel will demonstrate Wild Game Cooking in a class on Thursday, November 15 from 6 to 7:30 p.m. at the railyard Concession Building. Since this class is close to grouse season, expect fowl to be on the menu (subject to a successful hunt, of course). jon Boy will also show cooking techniques for venison and other game meat. Cost: $15 per person. Contact Ashland Parks and recreation at 715-682-7059 for information or to register.

staff profileSarah “Queen of the Cheeky Monkeys” jackson came to work at the co-op in 2009 after volunteering for the year prior. In March of 2011, she was promoted to her current position of Produce Manager. Sarah was raised in Vestaburg, Michigan (population less than 500) and came to Ashland in 1992 as a Northland Peace Studies major, but spent some years since in California and Michigan (populated parts) touring with a circus staffed entirely by produce monkeys. She splits her time outside of work between teaching her three daughters how to take over the world (so Mars may be next overthrown), skipping

microl

oan up

date

a closer look

rocks on Lake Superior (record 23), reading (mostly picture books), snowshoeing (seasonal), and brushing her teeth (twice a day). While she dearly misses the most recent Ice Age, Sarah finds hope and inspiration in the big flooded hold that was left behind. Within her realm of produce she finds the most joy by discovering eggplant with natural occurring facial features which she purchases for home display and party gifts. Her contributions to the Co-op beyond her enormous well-brushed smile include training coworkers to roll their tongue, endlessly “singing”, and growing a beard and mustache every Pirate Day.

chequamegonfoodcoop.com

6hidden-vue farm: By Meagan Van Beest

Down a short gravel drive just off the Marengo river, you’ll find Hidden-Vue Farm, a working family farm that has supported four generations. David Nortunen, along with his wife jennifer and three children (Mia, 12, Kieren, 10, and Matthew, 7), operates the farm that his family has worked for over 100 years. just 12 miles south of Ashland, Hidden-Vue currently produces certified organic, grass-fed beef for the local market. Past generations raised dairy cattle the traditional way on this farm. If you duck your head into the barn today though, you’ll notice it is empty. When David started raising beef cattle, he let the animals stay inside. However, even with good ventilation, he found the cattle would end up with runny noses and eyes within hours of entering the barn. Now, he pastures his animals full-time and he has seen increased health and hardiness. He still offers shelter to young calves, but most of them prefer to be outdoors.The farm’s 200 head of Devon-cross cattle are completely grass-

fed. With 350 acres in pasture, David manages the land with high density grazing techniques. High density grazing calls for quick, intense pasturing of the cattle that leaves the plants grazed or trampled and then given a long rest period to fully recuperate. Pastures are sectioned into squares and each of these squares is furthered divided into long strips. David currently uses a 60-day pasture rotation, with cattle moving from field to field during that time. In cases of drought, he lengthens the pasture rotation to allow plants a longer recovery time. David started experimenting with high density grazing six years ago. After the first three years, he considered abandoning the practice because he was not seeing enough results. After reading more about high density grazing techniques, he made adjustments to his rotation (watching the fields for signs of over-grazing and leaving more litter on the ground). Now, three years after changing his approach, his pastures show the effects of his efforts. Hidden-Vue’s fields

an old farm with a new (old) wayare mostly weed-free; they are filled with the grasses, clovers, and other crops forages cattle like to eat. The amazing thing about these lush pastures is that they are self-sown. David tried several different techniques to seed his fields, including frost seeding and using a no till drill, but wasn’t satisfied with the results and didn’t like the cost and time required. Now, he relies on the cattle and to trample seeds onto the ground. Weeds seldom get a chance to take hold in a pasture because they are crowded out by the healthy, beneficial plants and the layer of litter on the ground. These pastures also benefit from the cattle manure. The droppings provide a wealth of food for microbial organisms. Microbials contribute to the overall biomass of the soil, which helps retain moisture and nutrients. Fields lacking this biomass cannot support crops in times of stress. While many local, overgrazed pastures have dry grasses caused by the recent hot temperatures and lack of rain, Hidden-Vue’s pastures are vibrantly green and thick with plants. recently, David started experimenting with free choice mineral supplements because he had seen research that suggested that it might be the best way to get the correct amounts of each mineral into the animals and consequently into our diets as well. In years past when he tested his soil, he found it mainly deficient in phosphorus and selenium. He offered his cattle a variety of minerals to select

from to supplement their diets, and they consistently chose the phosphorus more than the others. After about a year of almost constantly eating phosphorus this year they have started to eat a lot less and instead have started to eat more of selenium. David hopes that using free choice mineral with his cattle will be the best way to get these trace minerals into our diets. David thinks in about 10 years he will be able to significantly reduce his needs for mineral supplements. The minerals will make their way into the soil via cattle manure. Plants will absorb the minerals through their roots, which will make the nutrients available to the cattle. From there, the cycle will continue. Besides cattle, the Nortunen family also raises St. Croix hair sheep. Hair sheep do not have wool and they shed their heavy hair coat naturally each spring so they do not require shearing. David’s kids started raising the sheep as a way to learn more about genetics. Soon, the family will sell grass-fed lamb from the farm. Lou, the guard donkey, watches over the small flock, keeping an eye out for predators.

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continued on next page

7t h e g r a p e v i n e · a u t u m n 2 0 1 2He is not the only donkey at Hidden-Vue Farm. Badonkadonk watches over the cattle in the pasture. Guard donkeys offer an advantage over dogs because they do not require training or special food. Instead, donkeys protect their charges on instinct, and ward off unwanted visitors with their powerful kicks and teeth. Badonkadonk is so dedicated to his herd mates that he usually

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accompanies each one to the watering station if they have to travel across the field to get there. Hidden-Vue Farm distributes their beef throughout the Chequamegon Bay region through South Shore Meats, a cooperative of four local family farms and through the Bayfield regional Food Producers Co-op, a cooperative of 15 local producers including meat, vegetable, fruit,

and cheese producers. David brings his cattle to North Star Bison to be processed primarily because they have a machine that automatically weighs, barcodes, and packages his hamburger into one-pound square brick packages. The machine is very expensive and few processors have one. The square brick packages store better and longer than the old tube style packages. unfortunately, North Star Bison is not certified organic so he isn’t able to put the organic seal on his meat, even though all the land and all of the animals at Hidden-Vue Farm are certified organic through the Midwest Organic Services Association (MOSA). This means his fields never get pesticides, herbicides or synthetic fertilizer and his cattle do not get any growth hormones or antibiotics of any kind. When asked about the future of his farm, David talks about

PHOTOS: (opposite page) Lou, the resident guard donkey, (this page) Hidden-Vue cattle and sheep

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expanding his herd, increasing his sales, and continuing his breeding work. He hopes to continue work on the genetics of his herd to breed cattle that work well to convert grass into healthy, high-quality meat. In many ways, he plans to continue his family tradition of making a living off the land by taking old farming techniques into the future.

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.

WhO We AreChequamegon Food Co-op exists so our community has an enhanced quality of life.

cfc Bod end statementWhAt 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.

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 e8 help Build our futureAs the Chequamegon Food Co-op starts planning our expansion, we want our members to know what to expect moving forward. We have a number of steps that we will take before we can open our new Co-op’s doors. First, we will need a grocery-specific market study. This market study will show us how large a store we can build, the number of people in our customer base, and the best location for our store. Our general manager has already commissioned a Twin Cities-based marketing research company to perform the study, and they will return the results to us by the end of September. After the market study comes back, we will need to analyze its contents. We will use the square footage and potential sales amounts to formulate our estimated building costs. The numbers can also be used to create financial models (profit & loss statements, cash flow, etc.) to estimate the new store’s possible income. Overall, this analysis will allow us to create a budget for the project, with a cost estimate to carry over into the funding stage. With a bottom line to work with, we will then be able to tackle store design. We will hire an architect to help us with general fixtures, equipment, and layout choices. This is when we will also decide on the features we want in our new Co-op, which could include a deli, salad bar, and children’s space. After we come up with the plan and have visual representations of what the future store will look like, we will start fundraising. The Co-op will need to determine how to fund the expansion. Financing can come through traditional bank loans, preferred member stock, or member loans.

At this point, we will create a committee to tackle fundraising and membership. Once funding is secured, we will start construction. Construction should start in the winter of 2013-2014. Hopefully, after about six months of hard work, our new Co-op will be ready for opening day in the spring of 2014! Now to answer the question many of you have asked: How can members be involved in expansion planning? This fall, we will form a store expansion committee to handle the site plan and fundraising. The committee will accept feedback from all members regarding their hopes and dreams for the new Co-op. If you would like to be on the

expansion planning committee, please contact Meagan, the marketing manager, at 715-682-8251.

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Rudi’s: 7 Grain with Flax Bread (Shelf Stable)

Village Harvest: Red Quinoa and Brown Rice

Dominex: Eggplant Parm Bites

Soul: Butter Chicken Wraps

Sno Pac: Organic Strawberries (Healthy Basics)

Highland Valley Farm: 10# Box of Blueberries

Udi’s: Gluten Free Blueberry Muffins

Sno Pac: Juice ConcentratesOrange and Lemonade

Bayfield Apple Company: 1 Pint Raspberries

Blake’s: Chicken Pot Pie

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Angel Acres Farm: Pork Hot Dogs

Alexia: Multigrain Onion Rings

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Ciao Bella: Peach Ginger Sorbet

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what’s new in frozen?

expansion planning information

Glass Water Bottles & Kid’s Stainless Steel Bottles from Kerplunk

2013 Calendars

Kid’s Picture Books

what’s new in general?

Please help us keep our database accurate by keeping us updated of any changes in your contact information. Email outreach@cheqfood.coop, or call Meagan at (715) 682-8251.!

Stash tea with matcha – 2 Flavors

Ojai Cook Lemonasie – 3 New Flavors

Near East quinoa blend – 2 Flavors

Bayfield Apple Company – Current Mustard & Crab Apple Jelly

Earth Balance – Coconut /Peanut Butter Spread – Creamy and Chunky

Once Again – Organic tahini

Dandies – Vegan Marshmallows

Falhstrom farms – Gluten Free Mixes 2 Varieties

Nutive Organic Hemp Seeds

Olivias Croutons

Muir Glen – Classic Marinara

Spike – Vegit

Back to Nature – Multi-Seed Crackers (GF)

Glutino Crackers

Raw Rev – Spirulina Cashew

Betty Lou’s Nut Butter Balls – 2 Flavors

Columbia Gorge Juices – 4 flavors

Taste Nirvana Coconut Water

Two Mom’s in the Raw – GF Granola 2 Flavors

Cascadian Farm – Fruitful O’s

Barbara’s- Brown Rice Crisps

Mom’s Best – Crispy Cocoa Rice (GF)

Nature’s Path – Heritage O’s

Lakewood – Tart Cherry Juice

Equal Exchange – Geo Bars – 2 Flavors

Sunspire – Coconut Chocolate Bars

Tanglefoot – Fruit Fly Traps and Refills

$t h e g r a p e v i n e · a u t u m n 2 0 1 2 9help Build our future MEMBErS OFTEN ASK uS how

the Co-op uses the money we earn. We have two main sources of income: the money you spend to purchase products in the store and rent from our properties. Below is an illustration to show how each dollar you spend at the Co-op is divided up. In addition to the $0.03 for every dollar from the store income, we also receive an additional $0.01 from our other income sources. This means we have a total store profit of $0.04.

where does your co-op dollar go?

Where does this store profit go? You may be surprised to learn that this is not pure profit. Part of it is returned to you and other members in the form of patronage, while the balance is paid out to the government in taxes or reinvested in the store. It pays to know where your money goes, and we hope this helps our members understand the flow of money through the store. A dollar spent at the Co-op is an investment in locally

produced goods and helps spur a thriving local economy. We think you’ll agree that is a dollar well spent.

what’s new in grocery?

wellness wednesdaysFALL IS uPON us and life is busy with school activities, harvesting the garden, and preparing for winter. I hope you will find time in your busy schedule to visit with our fall line-up of Wellness Wednesday presenters. We have also been adding new products and letting go of old ones on our shelves. If your favorite product is no longer on the shelf, remember we’d be happy to special order it for you.  September 12 brings Co-op member Donna Kramolis to the store from 10 a.m. until 2 p.m. Donna has practiced kinesiology for over twenty years. Kinesiology is another name for muscle testing. Kinesiology was discovered in the l960s by George Goodheart, a chiropractor who developed a system in which the muscles and surrounding nerves are manipulated to alleviate ordinary aches and pains, and also to diagnose and treat organic diseases. Donna will be sharing information with customers on how energy can change pain in the body. Thinking of having a baby? You may be interested in our October 10 Wellness Wednesday with the Bami-Ondaadiziike Birth Doulas. This project began within the red Cliff Community. The

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 e10program provides families with pregnancy, birth and postpartum support services, as well as community education outreach and training, for the Native American and Chequamegon Bay Area community in an effort to promote safe and healthy childbearing experiences. They keep this supportive service accessible to all, regardless of ability to pay. They also strive to empower families by honoring the innate wisdom of childbearing and parenting. Stop by the store between 11 a.m. to 3 a.m. and meet some of the local doulas involved in this program.   Co-op member Craig Schowalter will be at the Co-op on November 14 from 11 a.m. to 2 p.m. to help you unravel food labels. Craig has a BS with graduate research at the university of Minnesota in Food Chemistry, Biochemisty and Nutrition. He is the president of Chequamegon Health and Fitness. Craig has a vast knowledge of nutrition and will answer your questions about ingredients, additives, nutrition and food safety.  He will have examples of labels, how they are designed and how truthful as to the hidden ingredients that may be found in your food.  Do you know what you are eating?

Julie Sorensen, Wellness Manager

Bio Nutrition’s Saffron Extract

Historical Remedies Passion Drops for PMS Relief

Pure Essence Lab’s AdrenalEssence

what’s new in supplements?

We will have a mini Holiday Bazaar for our December Wellness Wednesday. On December 12 we will be featuring local member vendors. This year’s line up so far includes Britton Doolittle from Deep roots, jen Delonay from Sweet Pea Soaps, and Lea rolfsen with Lea’s Organic Herbal Skin Care. Support your local economy by buying local products as gifts this holiday season! Times and more information about the bazaar will be available closer to the event.  If you have an idea for a Wellness Wednesday presentation or would like to share your health knowledge and be a presenter, please let me know.  Please contact julie: julies@cheqfood.coop or call 682-8251.  that you would like to promote, we would love to have you as a Wellness Wednesday guest. Or perhaps you would like to share your knowledge in teaching a class for the Coop. Please stop in and talk to Pat, Corrine, or me, call 682-8251, or email me at julies@cheqfood.coop.

save the date!

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

SEPT 12 · OCT 10 · nOV 14

what’s new in body care?

Sibu Beauty Face Products

EveryOne’s Economy Lotions and Soaps: Carrot & Pomegranate Soap, Coconut & Papaya Soap, and African Black Soap Lotion

More products from Nubian Heritage-Himalaya Holy Basil

Lea’s Organic Herbal Skin Care Products

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

www.pastureperfectpoultry.org

Your source for local free-range chicken & turkey in the Chequamegon Bay Area

”“Simply fabulous chickens. A life changing poultry experience!

– Pasture Perfect Poultry customer

NOWTAKINGORDERS

John Beirl beirlj@gmail.com

Sara Lehr (415) 706-5948tharrtell@gmail.com

Sara hudson (715) 209-5836 sara_helgeson@hotmail.com

Joel Langholzjjandm@centurytel.net

Chad rickman (715) 209-2222 kcrickman@charter.net

Joe russo (715) 373-2237yojoehd@hotmail.com

Jarrod Stone Dahl (715) 292-2760 stonedahls@dishmail.net

cfc Boardofdirectors

11t h e g r a p e v i n e · a u t u m n 2012

wellness wednesdays✂

C L I P TO R E D E E M · N a M E & M E M b E R N u M b E R M u s T a P P E a R O M R E v E R s E s I D E ! memBer coupon policy !We love our members, so we love giving discounts! That’s why we want to clear things up about our member coupons. We recently updated our member coupon policy, and we hope you find this makes your quarterly coupon easier to use. Starting with this issue of The Grapevine, you will notice that the 10% off member coupon is located on the back of your name and member number. Please include this information on the coupon when you cut it out. You will need to present your 10% off members only coupon to your cashier at the time of check out to receive your discount. unfor-tunately, we will no longer be able to give the 10% discount without an original coupon with the member name and number printed on it. All extra coupon copies will also be voided to avoid confusion. We hope this updated policy clarifies any questions you might have about using the member only coupon. Thank you, and happy shopping!

WIC DISCOuNTCurrent WIC card holders who are not current Co-op members receive member-owner sale prices when they present their valid WIC identification. The discount applies to monthly member specials only.

BaG CREDITYou will receive a $.05 credit for each bag of your own that you use. Bring reusable bags with you every time you shop to save! Please tell the cashier how many of your own bags you use.

RECIPROCITyWe now honor memberships from other co-ops. Visitors can mention their membership and receive member specials. We also have a guest book to see where folks have come from.

RETuRN POlICyAll returns must occur within 30 days of purchase. You must present your original receipt and the product you wish to return at the time of return. Opened or used products may only be returned with department manager approval at the time of return. No cash refunds.

PRODuCT REQuESTWe accept suggestions for certain products through our comment forms at the front of the store. just ask a cashier and he or she will help you find these forms.

SPECIal ORDERSIf you know the product you want but can’t find it on our shelves, consider placing a special order with a cashier. They will need to know the brand, product, size and quantity. Orders are generally processed with the next batch sent to our distributors. You will be contacted when the order is in. remember – we offer 10% off to member-owners on most case quantity orders.

store policies

Chemical-free, wood chip based compost with animal by-products, including fish, chicken, and manure.

Tree trimming, removal, and plantingTree & shrub care · Stump grinding

Brush chipping · Firewood

715-746-2059 · ASHLAND WI · FREE ESTIMATES

NowOffering

COMPOSTJAY CABLK · CERTIFIED ARBORIST

discount programs

save 10% onany one visit!

we love

members!our

vaLID THRu NOv 30 2012 · NO aDDITIONaL DIsCOuNTs aPPLy

Daiya Dairy-Free Cheese Wedge3 Flavors

Organic Valley Pre-Sliced Cheeses2 Flavors

Bolzano Pamplona Runner Salami

Springbrook Organic Dairy Milks in Pints and Quarts

Springbrook Organic Dairy Drinkable Yogurts, 2 Flavors

what’s new in fridge &cheese?

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

at (715) 682- 8251 or e-mail: meagan@cheqfood.coop

cfc Br

ead sc

hedule

We offer LOCAL BreAD options every day here at the Co-op, including Starlit Kitchen of Bayfield, Third Street Bakery

of Duluth, and Coco Bakery of Washburn. 

FrOM COCOMonday:

Barley, Cranberry Walnut, Foccacia, White Sourdough

Tuesday: Cracked Wheat,

Blue Cheese, Focaccia

Wednesday: Roasted Garlic,

Cranberry Walnut, Seedy Bread, Foccacia,

White SourdoughThursday:

Whole Wheat Sourdough,

Swedish Rye, Foccacia

Friday: Cinnamon Raisin,

Kalamata Olive, Blue Cheese Rosemary, Cranberry Walnut,

Foccacia, White Sourdough

Saturday: Potato Cheddar,

Cranberry Wild Rice, Cinnamon

Raisin, FocacciaEveryday Bread:

Harvest Grain, Whole Wheat Oatmeal,

Baguettes

Others Regularly Stocked:

Lavash, Crostini

FrOM StArLit KitCheNMonday:

French Fair Sourdough, Gaia, Blue Horizon Wheat,

and a rotating fourth flavor

FrOM thirD StreetFriday:

Assortment of flavors (occasionally also on

Tuesdays)

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

Monday-Friday 8 a.m. – 8 p.m.Saturday 8 a.m. – 7 p.m.Sunday 10 a.m. – 5 p.m.

store hours!

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

plug in tO t h e N e W S