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

spr ing2013 4 6 7-8 10 Spring Events

and Classes

we will reach one of many milestones on our way to expansion. April marks about one year out from the opening

of our new, expanded store. Between now and

then, the Chequamegon Food Co-op will gather customer input, secure funding, design the new store, and oversee construction. If all goes as planned, in April of 2014 you will be shopping in the brand new, larger Chequamegon Food Co-op. Soon after you receive this newsletter, we will have the first big expansion event as we gather input from customers on what they would like to see in the new store. On Thursday, March 28, 2013 from 6:30 to 8:30 p.m., members and non-members alike can join the Chequamegon Food Co-op staff for a community forum at the Northern Great Lakes Visitor Center. We will share details about the planning process thus far, accept comments on plans, and have a conversation about our direction for the coming year. Following this meeting,

Co-op staff will compile the information gathered and present it at the Annual Meeting on April 17, 2013. After we finish the input phase, we will move on to funding. The Co-op will seek money from members, traditional lenders, and a cooperative development fund. We would prefer to have most of the funding come from members in the form of member loans, since that means members will receive the interest instead of a financial institution. We will start the member loan campaign in early summer of 2013, so keep an eye out for both loan information and notice of a kick-off celebration. Once we have secured funding, we start the design and planning stage. We will work with an architect or design-build firm to develop the exterior plans for the building. The interior layout will be developed with industry designers, who have worked on many grocery store layout projects. We will use the information from the input stage to guide the design of store features and aesthetics. Design development should finish up by fall.

Meagan Van Beest, Marketing & Member Services Manager

After finalizing the design, we’ll get to see something tangible as the construction phase begins. Remodeling at 700 Main Street should start in December of 2013. Construction will go through the winter and should be completed by spring of 2014. Finally, next spring we will be ready for our grand opening! While we are still in the planning stages, we hope to have a variety of activities for you during our grand opening week, including a ribbon cutting, music, and lots of great deals! While it may seem far away now, there is a lot of work to do before we open the doors of our new store next year. Please participate in as many ways as you can in the planning process because this truly is your Co-op.

ready, set,

The Expansion

Issue!

grow!GMO's andFood Policy

AnnualMeeting

Quality Cheeses

next month save the date!AnnuAl MEMbErShiP MEEtinG & CElEbrAtiOnApril 17 · 5:30 p.m. CESA #12

Ashland

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 e2BeLATeD NeW YeAR’S greetings to all of you! Results from the old year just departing included some notable highlights. We had our 100,000th customer come through the register line in early December, marking the first time we had hit six figures for customers in a year. Sales for the year topped the $2.5 million mark for the first time ever also. While we have had 15-20 weeks where our sales topped the $50,000 mark in the last couple of years, the third week of December saw us surpass the $60,000 mark for the first time. I have now seen our January numbers and can report that the first month of the year bested January 2012 by almost 13%, suggesting that the last planned year in our old store might be even bigger than 2012. As you read this we are in the

midst of the beginning stages of planning our expansion. A general, all-member meeting is planned for Thursday, March 28, 2013 at the Northern Great Lakes Visitor Center to gather input from interested members about their ideas for the expanded store. We will do more of the same at the Annual Meeting on Wednesday, April 17, 2013 at the CeSA headquarters on Beaser Ave. Another topic of discussion at both of those meetings will be

from the managerthe financing of part of the cost of the expansion through member loans. We know that we will need to borrow at least $2 million in total for the expansion and that

will cost us Interest expense on the money lent to us. Your

Board of Directors and I agree that we would

rather pay members the interest on those borrowed funds than pay those dollars to a financial

institution. We will present a variety of

lending alternatives to those in attendance at

the March and April meetings to gauge the level of interest in at least partially financing the expansion using funds loaned to us from our members. Part of the fiduciary role the Board and I play is to make the best use of the funds at our disposal so the rate of interest we will propose will match, but not exceed, the rate of interest we would be paying a financial institution. Many of you have probably become aware of our CHIP program which we began the first of the year. We are asking each customer if they would like to round up their purchase to the next whole dollar and CHIP that change into our micro-loan pool of funds. The Board initiated the micro-loan program five years ago. Since that time we have issued more than $30,000 in small loans (maximum value of $2,500) to local producers as we try to expand their production capacity. Demand for local products is great and growing. If we want more local products in our new expanded store we need to help the supply end of that transaction grow. Thanks for your support of this program which has raised

more than $1200

through the first five

weeks of its existence.

Finally, I would like to announce that your Board has agreed to issue patronage rebates in 2013 based on the purchases you made in 2012. This will be the third consecutive year for rebates. Harold Vanselow, General Manager

2012 was a record

year: More than 100,000

customer transactions, a

record $60,000 sales week,

and a total of more than

$2.5 million in sales!

We say hello to Clair Stern, cashier/stocker, David Garrington, POS coordinator, and Jen Ottman, cleaner. We also welcome back Michael Martin, cashier/stocker.

We also note these anniversaries at the Co-op: Julie Sorensen (12 years), Jane Anderson (4 years), Corrine Sigmund (2 years), Michael Martin (2 years), and Derek Campbell (1 year).

staff updates

Seed Savers Exchange seeds now available at the Co-op! Seed Savers Exchange was founded in 1975 and is dedicated to preserving heirloom fruit, flower, and vegetable varieties. For more information about Seed Savers Exchange, please visit: www.seedsavers.org

get growing!

•Inseasonfruits/veggies•Weeklydeliveries•Sixsmallorganicfarms

•Growingsince1993

ChequamegonCSA

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Serving Lake Superior’s Chequamegon Bay & South Shore

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Down-to-earth help with buying or selling real estate in Ashland and Bayfield Counties.

t h e g r a p e v i n e · s p r i n g 2 0 1 3 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 Joel Langholz jjandm@centurytel.net Chad Rickman, board@cheqfood.coop (715) 209-2222 Joe Russo, yojoehd@hotmail.com (715) 373-2237 Jarrod Stone Dahl (715) 292-2760 stonedahls@dishmail.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 9 a.m. to 8 p.m.Saturdays 9 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: 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 May 15, 2013.

from the boardGreetings! Last year was a great year for Chequamegon Food Co-op, so we just want to say a big “Thank You” to members and staff for making it our best year ever!This year has already started better than last. Our fine little store is making waves and other co-ops in the Midwest are starting to take notice. We do some things at our store that others don't. One of those programs is the CHIP program. Demand for locally produced goods is growing and we are hoping to be on the front edge of this demand by helping our local producers. With CHIP and our micro loans we are hoping to increase the amount of money going out to help increase the supply needed to keep up with the demand. In doing this, we are also helping to ensure that we are able to have plenty of supply to fill an expanded store. Speaking of an expanded store...we are in the beginning stages of the planning. We are now looking for input as to what members would like to see in a new store. If you have ideas please be on the lookout for a couple of meetings. There is

going to be a general member meeting in March, and we will also be talking at our annual meeting. If for some reason you cannot make one of these meetings, please feel free to contact us in any way you are comfortable with. This is your store and input is greatly appreciated. expansion is exciting and scary at the same time. There is a lot to do and a lot of unknowns that make it scary, but in the end...an expanded store is a significant improvement for our area. By expanding we are helping our community out economically by keeping more of the money we spend in our backyard. I encourage everyone taking the time to read this article to take a moment and talk to one person about all of the exciting things the Co-op does to help promote the welfare and economic vitality of the Chequamegon Bay area. encourage someone new to become a member and be part of our exciting future. We have a lot of work ahead of us. It is going to be a wild ride and we are looking forward to a bright and exciting future!

staff updates

By Chad Rickman, CFC Board President

get growing!

events & classesc h e q u a m e g o n f o o d c o o p e r a t i v e4

Seth Vasser 715-209-0209

Wintergreen RemodelingAffordable Efficiency Improvements

We want to lower your energy bills!

•� Energy Consultations • Traditional Remodeling

• Weatherization • Kitchens and Baths

• Lead Safe Certified • Metal Roofs

• Fully Insured • Free Estimates

410 Lake Shore Drive W Ashland, WI 54806

715-682-7668 (root)

Indoor & outdoor seating at historic lakefront home across from Ashland Marina.

Gallon of hot coffee and quart of mixed Gelato to-go for $25!

Espresso · Smoothies · Frappes · CocoaFresh Italian Gelato and Sorbettos

Gourmet Soups & ChiliCoco’s Artisan-Bread Panini Sandwiches

Fresh Baked Scones, Cookies, Toasted Bagels

Open daily 7-5

Sundays 9-4 stop in!

ThuRsday, MaRCh 286:30 to 8:30 p.m. Everything Plus the Kitchen sink: a Food Co-op Expansion Planning Community Forum

The Chequamegon Food Co-op holds a special place in many people’s hearts. It is more than a grocery store; it is a gathering place where the common denominator is food! Now, we are ready to grow and we need your input as we expand. Join us for this community forum, where we will discuss our vision, you can share your ideas, and we will explain more about the expansion process going forward. Co-hosted by the Alliance for Sustainability and Chequamegon Food Coop at the Northern Great Lakes Visitor Center, this evening will be the best opportunity to give your two cents. This forum is FRee and open to the public. everyone welcome!

springsaTuRday, aPRil 62 p.m.Tasting & Roasting demo at Big Water Coffee in Bayfield

Are you interested in tasting a variety of coffees roasted by Big Water?  How about comparing a sweet, approachable Peru next to a wild and fruity ethiopia?  In addition to tasting and evaluating coffees from different origins, we will also demo the roasting process from start to finish.  We promise you'll leave fully caffeinated, more knowledgeable about coffee and with a small sample of your favorite Big Water coffee to brew at home. This is a free, member-only tasting. Pre-registration is required and there is a 15 person limit. Please register by calling Meagan at (715)682-8251 by Monday, April 1, 2013.

saTuRday, aPRil 1310 a.m.urban Chickens 101 Class at Railyard Concession Building in ashland

Join the urban chicken movement and start your own flock! Class instructor Heather Wisner will talk about starting an egg producing miracle in your own suburban backyard. As the

first Ashland resident to secure a permit through the City of Ashland’s new chicken ordinance, she will also discuss ordinances, how to buy hens, how to raise chicks, and how to get started on your own adventure. Chickens are easy, fun and very rewarding. It’s also good to know that your backyard-raised food reduces your carbon foot print! We will have a hands-on demonstration and a solid Q&A for folks. This event is free and open to the public. Pre-registration is required and there is a 10 person limit. Please register by calling Meagan at (715)682-8251 by Monday, April 8, 2013.

WEdnEsday, aPRil 175:30 p.m.annual Meeting & Owner Celebration at CEsa #12 in ashland

eat, drink, and vote! It’s time for our Annual Meeting and Owner Celebration. The evening’s

agenda will include voting to fill three board positions, sampling products, and taking part in a number of giveaways. In-store voting will also be available from April 1 through April 15 for members who cannot come to the annual meeting.

saTuRday, May 1110 a.m. to noon French Cuisine with Jon Boy at Railyard Concession Building

Jon Boy Berthel will teach the basics of French cooking. It’s the day before Mother’s Day, so learn some new cooking techniques, and then surprise your mom with a wonderful meal! We are offering this course in collaboration with the Ashland Parks & Recreation Department and cost is $15 per student. To sign up for this class, please call (715) 682-7059. We recommend calling early as we’ve had a number of people request that we offer a class like this.

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

t h e g r a p e v i n e · s p r i n g 2 0 1 3

+

41396 State Highway 13 · Marengo, WI 54855715·278·3944 or 888 ·305 ·9923

www.northernfinnishmutual.com

HEAT WITH WOOD?No extra charge for wood heat.

We are Member Owned Your premium dollars stay local!

Soo Line Depot · 400 3rd Ave Suite 100 · Ashland, WI715-682-8000 · Find us on Facebook

AshlAnd’s only locAlly owned PhysicAl TherAPy clinic

Wilson Physical Therapy,s.c.

Come experIenCe the DIFFerenCe

• Post-surgical • Sprains and Strains • Sports Injuries • Motor Vehicle Accidents • Age-related Conditions • Low Back and Neck Conditions

We CAn heLp! Our therapists can help you recover from:

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. Opened or used products may only be returned with department manager approval. 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, you can place a special order with a cashier. They will need to know the brand, product, size and quantity. You will be contacted when the order is in. Remember, we offer 10% off to member-owners on most case orders.

store poLicies discount programs

Luna and Larry’s - Moca Maca Crunch and Ginger Cookie Caramel flavors of coconut milk ice cream

South Shore Meats (Maple Hill Farm) Sheboygan Pork Bratwurst

Gerber’s Amish Farm chickenFryer Wings

what’s new in frozen?

Kathryn roman lmt#205 in the Ellis School

Ashland Wisconsin715 · 292 · 2578

natureshoney.massagetherapy.com

what’s new in general?

Green Sprouts Bento Boxes for Kids

Organic Waterproof Bibs for Babies

Blue Q bags – New styles and designs!

New books for adults and Dover books for kids

Has your contact information changed? Please help us keep our member-owner database clean and accurate by keeping us updated. E-mail changes to outreach@cheqfood.coop, or call Meagan at (715) 682-8251.

where are you?

BUILDING A BETTER ENVIRONMENT

For All Of Your Construction & Remodeling Needs

Using Green Practices & Materials When Possible

No Job Too Big or Too Small

• Locally-Insured •

(715) 413-1174

15% DISCOUNT

We Love our Co-op and its Members!

Members Receive a

WE LOVE OUR CO-OP

6 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

continued on page 9

Oasis - Wheat Pita Bread

Ozery - Apple Cinnamon Morning Rounds

what’s new in bakery?

With the possible release of genetically engineered salmon into the wild, the issue of genetically modified organisms (GMOs) has made it to the mainstream media, raising both awareness and questions. GMOs present a challenge for consumers for many reasons including a lack of label requirements for GMO-containing products, an absence of a definitive answer on their safety, and their prevalence in our food system (the United States being the top producer of GMO foods in the world). With so many questions surrounding GMOs, the Chequamegon Food Co-op wants to provide our members with information about upcoming labeling initiatives, clarify our position on GMO products, and help customers identify non-GMO products in our store.

Labeling initiativesThis past fall, California voters had the opportunity to pass Proposition 37, which would require labeling of all GMO-containing foods. The proposition failed, and many consider the $40 million invested by corporations against the proposition to be the cause. This failure led to a spate of other ballot initiatives and motions in other states. This winter, residents of Washington state gathered enough signatures to put ballot initiative I-522, also known as “The People's Right To Know Genetically engineered Food Act,” up for a vote. If passed, I-522 would require labeling of all foods containing genetically engineered ingredients. According to Washington state law, the state legislature now has the

option to vote on the labeling issue. If legislators fail to take up the request, I-522 will go to state residents for a vote in the November elections. Along with this initiative, labeling proposals have popped up in Connecticut, Illinois, Iowa, Maryland, Missouri, New Mexico, and Vermont. In late February, U.S. Representative Jared Polis (D-Boulder) introduced a bill into Congress that would require GMO labeling in all 50 states. A recent study by the Mellman Group found that 91 percent of Americans favor labels on GMO-containing products. To give you an idea of just how serious an issue GMO labeling has become, take a look at Walmart. The retail giant currently controls 35% of the grocery market. After the defeat of Proposition 37, many consumers turned toward boycotting products made by corporations that backed the defeat of the measure. Walmart also faced a strong backlash after the company decided to sell corn produced by Monsanto, a seed company and pioneer in GMO experimentation. The decline in sales and very public criticism led Walmart to join with 20 other food producing corporations, including PepsiCo and ConAgra, in the call for GMO labels.

current positionMembers have rightly asked why the Co-op continues to stock certain products (given their ingredients, the company ownership, or other concerns). Simply removing all questionable products from our shelves would create two problems. First, sometimes no alternatives are available in the marketplace to replace certain products. Our customers would need to be

comfortable with the fact that they would no longer be able to buy a certain type of product at the Co-op. Second, removing products without replacing them would lead to empty shelves and a decrease in sales, and therefore present a financial strain on the Co-op. That said, we are listening to customer concerns and our shoppers are encouraged to suggest alternative brands for products, so that we may research their availability through our distributor. Feedback regarding products selection and food issue news is always welcome. Below are our current positions on both product selection and boycotts, and these statements cover products containing GMOs.

Product selection: The Chequamegon Food Co-op prioritizes the stocking of local and regional natural and organic products. Through our main wholesale distributor, UNFI, we also stock national organic and natural brands. Product selection is based on customer demand and availability through our distributor. Department managers evaluate products on a regular basis.

Boycotts: As a democratic entity, the Chequamegon Food Co-op actively encourages our members to make educated buying choices. While we do not boycott products or call for our membership to do so, we do aim to keep our customers informed about issues surrounding our products. Information regarding food safety, security, and ethics news will be publicized in our quarterly newsletter, The Grapevine, and our online media.

➤

where we stand on gmosAnnie Chun’s Pepper/Herb Seaweed Snacks

Seed Savers Exchange Seeds

Natures Path Corn Flakes

Nature Path Qi’a Cereal - Two varieties

Alter Eco Quinoa Dark Chocolate

That’s It Fruit Bar

Think Thin Divine Bars – Three varieties

Starlit Kitchen Chili Dill Diamond Crackers

Danielson’s Maple Syrup

Pamela’s GF Cookie Mix - Sugar & Oatmeal

Pamela’s GF Biscuit/Scone Mix

Pamela’s GF Pizza Crust Mix

Drew’s Caesar Dressing

Drew’s Shiitake Ginger Dressing

Newman’s Mushroom Marinara

Eden Refried Beans - Two varieties

what’s new in grocery?

Bolzano - Fin Oh Kee on Na Salami

Oasis Black Bean Dip

Nasoya Wonton Wrappers

Nordic Creamery Maple Butter

Good Karma Unsweeted Flax Milk

what’s new in the fridge?

t h e g r a p e v i n e · s p r i n g 2 0 1 3

Please provide a 100-word bio about yourself.

JOn BEiRl Born in Ashland, matured and educated at UW-Madison, seasoned by living for over a decade in the U.P. of Michigan, and finally able to come back home. A Wisconsin undergraduate degree in economics is complemented by an MBA in finance. I have worked in financial institutions for over thirty years

– from large holding company banks to small community banks. I’ve been a small business lender in Ashland at Northern State Bank for the last ten years. I live in Ashland, in the older house I grew up in, with my wife, Denise, and our two labs, Holly and emma. Our two daughters are in their twenties. Carol is in Green Bay and Jessie is maturing and hopefully getting educated at the School of Nursing at UW-Madison.

saRa lEhR My husband and I fell in love with the Chequamegon Bay Area, so when a position opened up at Northland, he applied. We moved here in the summer of 2010 and have loved living here and getting involved in this

remarkable community. I have an undergraduate degree in accounting and a Masters of Public Health with a focus on community nutrition. I work at the Lakes Community Health Center as the finance manager, though I started at The Lakes as an AmeriCorps member working on a project to address the barriers preventing community members from accessing health care.

JaRROd sTOnE-dahl I was born and raised in Ashland and have lived in the Chequamegon Bay region save for a few years of youthful wandering, my whole life. I now reside with April, my wife/partner and our four kids about 20 miles south east of Ashland in the Penokee Hills. I’m a self-employed woodworker focusing on creating hand-carved wooden spoons and turning bowls with a foot powered lathe. I teach these handcrafts both nationally and internationally. I’ve been a member or involved with the Chequamgeon Food Co-op since the early 1990s and have served the Co-op by sitting one two-year term and finishing out a past board members term of about a year.

continued on page 9

meet thecandidates

THe CHeQUAMeGON FOOD CO-OP offers the following information about the 2013 Board of Directors candidates. Our candidates for this year’s board election are: Jon Beirl, Sara Lehr, and Jarrod Stone-Dahl. All candidates were given the questions below and were asked to allot no more than 100 words in response to each question. The candidates are running for three open positions on the Board of Directors.

jon Beirl

jarrod stone-dahl

sara Lehr save thedate!

apriL 17wednesday

aVailaBlE aPRil 1 - 15Members will be able to review Chequamegon

Food Co-op Board of Directors candidate bios and cast votes in the store, at their

convenience. We have three candidates running for

seats on the Board. See bios at left.

in-store voting!

continued on page 8

7chequamegon food co-op

annual meeting

5:30 pm cesa #12 ashland

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 e8Why are you running for a position on the Chequamegon Food Co-op Board of Directors?

JOn BEiRl As an incumbent board member, I would like to continue the Co-op’s momentum. Over the last couple of years, your board of directors has made some difficult decisions: sold the farm, bought a building,g and hired a leader. The board has also set the groundwork for expansion. I am proud to have been a member of your board and look forward to continuing our momentum.

saRah lEhR I strongly believe in the Chequamegon Food Co-op’s ends statements that our community has access to local, organic, and healthy food; has a thriving local economy; and is knowledgeable about choices that impact the economy, personal wellness, and the environment. Oftentimes, there is a lack of transparency surrounding food, but health, local economies, and the environment benefit when people are knowledgeable about their food. My combined public health and accounting background brings a unique perspective to the board that can help the Co-op meet the ends.

JaRROd sTOnE-dahlI feel a real connection to the community and to the Co-op. I am very passionate about local food and our local economy. I feel that in the past few years as a board member, the Co-op has begun to transition into a whole new world of possibilities and I’d like to continue to contribute to that.

What skills or passions can you bring to the Chequamegon Food Co-op Board that will benefit both the Co-op community and our greater Chequamegon Bay community?

JOn BEiRl I was born here, am passionate about health, and have a good understanding of financial matters. My roots run deep in the Chequamegon Bay area – I am a local product. I am passionate about health. I am a runner who attempts to lead a healthy lifestyle. And in an era of “no margin, no mission,” I believe my financial education/background can help the Co-op make good financial decisions.

saRa lEhR I bring a public health and finance perspective, and I am passionate about access to quality food. So much of what is being peddled by the food industry is not healthy for people or the environment. Our food systems are contributing to the increased prevalence of chronic disease in this country and environmental degradation. I want to make sure that our community has access to the quality food we deserve. On the finance side, I believe that there is no mission without a margin, so a business needs to be financially viable in order to fulfill its mission.

JaRROd sTOnE-dahl During my time with the CFC I sat as president through the transition of reestablishing a general manager, buying a building for the Co-op’s future use, and the beginning phases of selling the farm. I have done extensive research on my own time on cooperative organization models, the board of director role

in cooperatives and the policy governance system, as well as two board training sessions. Through my personal business/work, I have been researching and participating in discussions that focus on the local economy and the local food movement. I am very committed to these ideas as they can only help us and our community to grow and thrive.

How do you perceive the current role of the Chequamegon Food Co-op in the community? How would you like this to evolve or change over time?

JOn BEiRl In these volatile economic times, the Co-op has become a cornerstone business in Ashland’s downtown. In addition, the Co-op is an area leader in promoting health and our local economy. I would like to see the Co-op become an even greater presence in our downtown and grow its efforts to promote healthy lifestyles and the local alternative.

saRa lEhR The Co-op sells local and organic foods, helps distribute these foods to the community through the Co-op and other distribution work, and facilitates education about food and wellness. I see it as a hub of both organic and local foods in the community and a leader in education about healthy foods and food systems. I see this role broadening further as the Co-op expands into a larger space and has additional capacity.

JaRROd sTOnE dahl The Co-op is in a very positive position in helping to promote the local food movement and the broader local economy movement. I would say that it already is involved in these. The expansion process is just starting

to unfold the possibilities for even more influence and involvement on the greater Chequamegon region’s wellbeing.

What experience do you have working on boards and/or working with a diverse community group?

JOn BEiRl I have been a Co-op board member for the last two years. I serve/have served on numerous boards over the years, including: Ashland Little League, Chequamegon Health & Fitness, City of Ashland Board of Zoning Appeals, Ashland Rotary Club, Ashland Area Chamber of Commerce, Junior Achievement, and the Chequamegon Bay Chapter of UW-Madison Alumni Association.

saRa lEhR I have spent one term on the Co-op board. It has been a fun and busy two years! We sold the farm, bought a building for Co-op expansion, and hired Harold Vanselow as the general manager. As finance manager at The Lakes and during previous employment, I have worked with various boards of directors to get them the financial information they require to do their jobs. This has involved listening to their needs and developing financial reports that are informative, easy to understand, and contain useful information.

JaRROd sTOnE-dahl As already mentioned, I have three years of experience with this board and about 10 years cumulative experience on other boards and co-ops. I also currently sit on a board for a small non-profit.

meet the candidatescontinued from page 8

t h e g r a p e v i n e · s p r i n g 2 0 1 3 9organic certification, there is no way to know for sure if the product is GMO-free. Second, buy Non-GMO Project certified products. For this certification, products undergo genetic testing. To pass, the products must not contain any trace of GMOs. You can find a frequently updated list of certified products on the Non-GMO Project website: www.nongmoproject.org.

the future of gmo LabelingSo, where does the Co-op stand on the GMO labeling issue? In keeping with our ends statement to insure that our community is knowledgeable about choices that impact the economy, personal wellness, and the environment, we support your right to know what is in the foods we sell. We will keep our membership informed about GMO foods and the labeling issue. We are also working with a few local organizations to develop informational programs about GMOs. For the latest news and information about the national movement for GMO labeling, like us on Facebook and visit the Just Label It website: justlabelit.org.

As we prepare to move into the new store, we will develop a food policy that governs all future purchases. We will create this purchasing plan with input from our members. While products that we currently stock may be grandfathered in, any future stock will need to follow the criteria set out in this new food policy. The Co-op’s food policy will be based on feedback from our customers, especially when it comes to GMOs and other specific ingredients. Opportunities to provide input on the food policy will be announced later this year.

Buying non-gmo productsWhere does that leave consumers who want to avoid GMOs right now? Since there are no current labeling requirements for GMOs, you really only have two options for identifying and purchasing non-GMO products. First, look for USDA certified organic products. To qualify for this certification, farmers must guarantee their crops contain no GMOs. The one negative about buying organic is that, while the farmer may buy non-GMO seed, the crop could potentially be cross-pollinated by a GMO crop. Since there is no genetic testing involved in

continued from page 6

where we stand on gmo's Look for the Non-GMO Project logo on certified non-GMO products.

Want to avoid gMO's?

This February, the Chequamegon Food Co-op offered $16,000 in micro-loans and grants to com-munity members and businesses already working within the food system or those groups proposing local projects pertaining to food or wellness. The Co-op will review these

applications and proposals, which were due for submission by February 28 and March 15, 2013 respectively, and determine if any warrant funding. If you have questions about this process, please call the Co-op at (715) 682-8251.

microloan and grant update

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.

hey!

10 eACH MORNING, Sassy Nanny owner Michael Stanitis ambles out to his milking room to begin the day’s chores. He flips on the local public radio station and

then hooks up his ladies to the bucket milker and

vacuum system. Two hours later, he cleans up and moves on to

making cheese or some of the other things on the never-

ending to-do list of a farmer. Michael and his goats live on a 10-acre spread just outside Herbster, Wisconsin. With no employees, it is up to him to run the

business, care for the animals, milk the goats,

haul the milk for cheese making, and also actually make

the cheese. Known officially as a

farmstead cheese maker, Michael holds a special title. He is one of only a small number of farmers who not only raise their animals, but also milk them and make their cheese exclusively from that milk. Right now, Sassy Nanny houses 37 does (female goats) with about 70 kids (baby goats) due this spring. Michael plans to scale the herd back a bit this year, since his business plan calls for a production amount that 25-30 does should be able to manage. He plans to sell most of the kids born this spring. After they are born, Michael keeps the kids with their moms. He does not bottle feed. At two weeks old, the kids go to their own room in the evening, get a bit of grain, and then he starts to milk in the mornings. The kids get the remainder of the

one man and a whoLe Lotta goats

farmstead cheese

sassynanny

milk throughout the day into the evening. This method is not typical, but it has worked out great for Sassy Nanny. Most dairy goat farmers remove the kids right away and bottle feed them a supplement. Michael decided early on that this sounded like a losing proposition for all involved, including him. Or maybe, especially him. “Sixty crying kids and thirty bellowing goats is not melodic to the ear,” he says. The majority of the goats’ diet consists of alfalfa/grass hay grown in the town of Tripp, Wisconsin (near Iron River) by Studie Johnson and Melvin Ryvala. Michael also supplements with a small amount of grain. He uses his own special mix to give them a little extra energy. A 150-pound goat puts out about eight to ten pounds of milk a day, so they need all the help they can get.

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Beginning this year, the goats also have access to a new eight-acre pasture. Michael selectively cut the trees near his home and made a woodland pasture based on silvo pasture principles. This method is basically how settlers began making pasture for their animals by first cutting trees, and then letting the animals handle the remaining brush. The goats are fenced in with five-foot high stock panels. The fencing is just one part of a predator-management strategy at Sassy Nanny. Sexy Rexy, the guard dog, keeps the wolves and coyotes at bay. He was a rescue pup from Willow Animal Hospital and has done a great job so far. At six year’s old though, it is time to think about a replacement, so Michael just bought a puppy. Zuzu, a Spanish Mastiff, will train in when Sexy Rexy retires. So far, between the fencing and the dogs, Sassy Nanny has not experienced any animal losses due to predation. Michael hopes the predators find

his system too much trouble, so they just move on and look for an easier meal. It hasn’t always been about goats for Michael, although he did grow up on a small farm with them. Adulthood found him in the food and restaurant business, mostly working as a cook. “It’s a great life,” says Michael. “But it’s a young person’s game. I realized I needed a “B” plan and was thinking what that could be.” After looking at potential businesses, he thought about how there used to be several cheese makers in the area. He also remembered his childhood raising goats, and a light bulb went on. So, he bought a couple does and started down the cheese maker’s path. While dairy goats are common enough, most often when people think of milk, they think of cows. When asked if he had ever thought about cows versus goats, Michael said he would never take on a bovine herd. “Frankly

speaking, they’re big and dumb. And they can hurt you…bad! Not out of maliciousness, just obliviousness. Plus, they eat a lot and they poop…a lot!” On the plus side for goats, they are a lot like dogs: both smart and friendly. On the negative, those smarts mean major challenges sometimes. When asked about whether or not goats live up to their eats-anything-escape-artist stereotype, Michael says in some ways they do. “As with most stereotypes, they developed from a grain of truth. But, goats won't eat anything. They'll nibble on things like my work gloves that I forgot in the barn, but they will only eat what they want.” Ironically, goats will not eat hay once it hits the ground. Michael has hay mangers up off the ground to take care of that quirk. Goats can also be noisy, with some breeds more so than others. Michael chose Alpines because they are fairly docile and easy going. They are only noisy when they are not getting what they want! Commercial production at Sassy Nanny began in 2011. Since then, Michael has consistently made the trip from his farm to Happy Hollow Creamery just outside Bayfield, Wisconsin every two to three days for making cheese. Once there, the milk goes either right into the cheese vat (for raw milk cheeses like feta) or the pasteurizer. Then, Michael adds cultures and rennet. Depending on the type of cheese he is making,

he proceeds to cutting the curd and stirring it for a couple hours before putting it into molds (for feta or queso) or allowing it to set overnight and ladling the curd out in the morning to drain (for chevre and fini). The aged cheeses are pressed, salted and set aside, while fresh cheeses are packaged. Most batches take anywhere from four to six hours to make. When faced with goat cheese, many people point to the "goaty" smell and taste as a reason for not liking it. Bucks (male goats) are only musky during their rut/breeding season from September through January. Really, goat milk is only goaty tasting if it was handled improperly or is unclean. The bad taste most often comes from bacterial growth due to inappropriate processing. Whether you are new to goat cheese or a long-time aficionado, Sassy Nanny offers a variety of cheese for cooking or fresh eating. The current Sassy Nanny Farmstead Cheese product line includes Lake effect (chevre), Buttin’ Heads (feta), Cabra Fresco (queso fresco), Winey Kid (aged raw milk cheese), and Fin Sur La Paille (a classic, moldy-rind, French-style cheese). Look for Sassy Nanny cheeses in the Co-op dairy case. You can also find them at other local stores,

continued on page 13

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wellness wednesdaysI THOROUGHLY eNJOYeD seeing Michael Perry recently and laughing for a couple of hours, and it reminded me how important laughter is in contributing to our good health. Did you know that laughing relaxes muscles, lowers stress hormones, eases anxiety and fear, and is a natural immune booster? Winter in the north tends to drag on and bring some folks down, so I suggest laughter as a remedy to make it to spring. Try watching a comedy movie you’ve been meaning to or turn on the comedy channel for a few laughs and see if you feel better. Here’s our line up of Wellness Wednesday guests for the upcoming months. The Lakes Community Health Center is a not-for-profit organization built by and for the communities of Ashland and Bayfield counties. The Iron River Clinic provides medical, behavioral health, chiropractic, physical therapy, lab and x-ray services for people of all ages and dental services for children. The Ashland Clinic provides dental services for children and behavioral health for all ages. As part of its mission, The Lakes provides a sliding fee scale to qualifying patients and works with patients regardless of income, insurance, or place of residence. For April’s Wellness Wednesday, dentist dr. Erin Cutler will be at the Co-op on Wednesday, april 10, 2013 from 11 a.m. to 3 p.m. Dr. erin is a native of Kentucky and moved to Ashland about a year and a half ago to join The Lakes team. Over the past year, she has developed school-based dental programs in the region and really enjoys doing outreach and meeting community members. Stop by to meet her and bring any questions about your or your child’s oral health and hygiene, prevention or diet.

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 e12Oral health is a part of whole body health! Starting to think about summer activities to keep your family busy? sarah hudson from the City of Ashland Parks and Recreation (APR) Department will be our May 8 Wellness Wednesday guest. APR, housed in the Bretting Community Center (BCC) strives to provide quality recreational opportunities to Chequamegon Bay Community Members by offering programs like swimming lessons, flag football, gymnastics, cooking classes, youth baseball teams, tennis lessons, swim team, activities for middle school students and community events. In 2000, BCC opened its doors to house APR and to create a community space for area families and youth to come and recreate in a fun and safe environment. The BCC consists of three game stations, computers, two pool tables, Ping-Pong table, Foosball table, a full-size basketball court, and a TV area. It is open to the public for a small fee or yearly membership. Come visit with Sarah between 11 a.m. and 2 p.m. on Wednesday May 8, 2013 to see what APR and BCC have for you to do! dr. Jennifer Flo, dPM will be here on June 12, 2013 from 2 to 7 p.m. as our Wellness Wednesday guest. Dr. Flo is a Board Certified

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Primary Care Podiatrist and Wound Care Specialist Physician. She practices at essentia Health in Ashland and Hayward, along with local nursing homes. She is a graduate of the Ohio College of Podiatric Medicine. She completed a podiatric residency at Henry Ford Health Care system in 2006. Stop by with any questions you may have because it’s time to start showing off those toes. Remember members save 10% on body care, supplements and books on Wellness Wednesday. We still have an opening for the fall Wellness Wednesday slots and if you have a health-related skill or knowledge you would like to share as a Wellness Wednesday presenter, we’d love to hear from you. Contact Pat, Corrine or me at the Co-op, (715) 682-8251, or e-mail julies@cheqfood.coop. Happy Spring!

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continued from page 11

including ehlers General Store in Cornucopia, along with Coco Café and the IGA in Washburn. In the future, Michael would love to add an employee. But with goats, it’s complicated. The new person could milk, but goats become very person specific. It has taken Michael a good deal of time to get his goats on a program, so he would have to start over to get them to work with someone else. While it is not impossible, adding an employee would really be adding another job for Michael. That said, Michael is more than open to taking on someone to help at the farm. He is just been

waiting for that perfect person to materialize. It would have to be someone really into goats because that would be their job: milking and goat care. Though constantly busy, Michael enjoys so many aspects

GEt thE GrAPEvinE AnD CO+OP SAlE FliErS OnlinE!

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 end statement

of his work. Mostly, he loves that he is doing something

novel; something that was and now is a respected craft that got lost along the wayside in the name of progress. He also loves working with animals.

The goats can be cute, funny, endearing, and

a real pain. While the hours are long (it is seven

non-stop days a week when in production from March through November) and he has to do every part of the business, Michael will tell you that being an artisan cheese maker and goat farmer is never boring!

PHOTO: The Co-op is proud to carry a variety of Sassy Nanny Cheeses.

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

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Large: 4.4” x 5.36” $120/issue

Medium: 4.4” x 2.6“ $60/issue

small: 2.12” x 2.6” $30/issue

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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: meaganv@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 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 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 9 a.m. – 8 p.m.Saturday 9 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

chequamegonfoodcoop.com