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Putting Vision Into Action
Jacqueline Hannah, General Manager
 Common Ground Food Co-op is much more than a natural food store, and
naturally you know that. But what is Common Ground doing to further
our mission in the local community? Economic accessibility and education are our top priorities!
Economic Accessibility In January, Common Ground launched Food For All, a
comprehensive program aimed at making the Co-op affordable to everyone
in our community. We lowered the prices of pantry staple items,
created discount and equity scholarship programs, developed affordable
recipes, and began offering "Eating Healthy on a Budget," a free
monthly class that teaches participants how to stretch their food
dollars at the Co-op.
This fall, we plan to expand the Food For All program by
retooling the "Eating Healthy on a Budget" class for audiences that do
not yet shop at Common Ground. Several church and community groups in
Champaign-Urbana have already invited us to share this class with their
members, and we're looking forward to building these new relationships.
Cooking with whole grains, dried beans, and vegetables can be a new
experience for people who are used to the "all-American" diet of
processed foods, but learning just a few simple cooking techniques can
help people save money and eat better-quality food. How do we share
these skills with those who want to learn to cook healthier foods?
We're currently making connections with other local groups and
university research teams who are passionate about the same topic--stay
tuned for more information in the coming months!
Education Since last October, Common Ground has offered a wide variety of classes
and workshops that cover kitchen skills (canning, making cheese and
yogurt, cooking with bulk ingredients), gardening (cold frame
gardening, vermicomposting), and sustainable living (water
conservation, alternative transportation). Coming up soon, we plan to
offer a demonstration on crocheting plastic bags into reusable grocery
bags! The classes and workshops we've offered so far have been very
popular, but we'd love to hear your suggestions. What classes and
workshops would you like to see at Common Ground? Click here to share your ideas!
We are also excited to share the Co-op's mission with the larger
community and have been invited to speak at day camps, classrooms, and
retirement homes in the Champaign-Urbana area. This fall, Outreach
Assistant Lara Orr will begin developing curriculum for adults and
children that emphasizes the importance of local food systems. We are
particularly excited about working with local schools to teach kids
from a very young age that it's important to know where your food comes
from!
These are just some of the ways that Common Ground is reaching out and
engaging with the local community. Have ideas on what you'd like to
see your Co-op doing in Champaign-Urbana? Share your comments here! Let's brainstorm together!
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Local Producer: Mill Creek Mushrooms
Q&A with Mill Creek Mushrooms
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What does your farm name mean to you? Success for our future with our locally grown fresh mushrooms. How did you choose this name? The
county park located within ¼ mile is called Mill Creek Lake. So we
incorporated our name in a similar method as the park located so close.
Where is Mill Creek Mushrooms located? How many miles do you travel to reach Common Ground? Clarksville, Illinois.We travel approximately 70 miles to the Co-op.
How long have you been farming? 4 years with the mushrooms.
What do you grow or raise on your farm? Specialty mushrooms. How are the mushrooms cultivated? They
are grown in an indoor sterile environment with the proper temperature
and humidity provided. The mushrooms themselves are grown in a sawdust
media mix with the proper mycelium and spores added for spawning.
What is Mill Creek Mushrooms' signature product? Specialty mushrooms, some being Blue grey oysters and Shiitake.
Have you always farmed organically? If not, when and why did you make the switch? We have always farmed organically.
What do you enjoy most about farming? Giving
people an opportunity to experience picked fresh daily specialty
mushrooms and we also take pride in the quality of the products we
produce.
What do you find most challenging about being a farmer? Keeping our environment sustained properly for the most effective growing quality.
What is your philosophy/perspective on farming and agriculture? Locally grown and distributed.
Is there anything else you'd like Common Ground members to know about your farm? We will also be providing organically grown herbs in the very near future.
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Staff Pick: Coconut Bliss Frozen Dessert
Shasta Homel, Grocery Manager
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 I am happy to share that one of my favorite desserts from the
West Coast has made it to Common Ground Food Co-op! Luna and Larry's
COCONUT BLISS! This frozen dessert is organic, vegan, soy and gluten
free, and made with fair trade certified ingredients. Its main
ingredient, coconut milk, gives the dessert a natural richness and creamy texture.
Now you might be thinking, "isn't coconut milk high in saturated fat?" Yes, however, unlike other fats, those of the coconut do not need to be broken down
and can be used immediately by the body as energy. Coconut fat
actually stimulates the metabolism! Coconut Bliss is sweetened with
agave syrup and has a low glycemic
index, thus eliminating the rush and crash that many of us experience
when indulging in sugar. Plus, it comes in many fabulous flavors!
Coconut Bliss is a small independent business and is still owned by the
same people who started it. Thank you Luna and Larry!
You can find Coconut Bliss in the freezer section for $5.69 all summer long! Coming soon: Coconut Bliss Bars!
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Local Food Recipe: Rhubarb Crisp
Jessy Ruddell, Produce Manager |
Adapted from Chez Panisse Desserts by Lindsey Remolif ShereFilling:
2 pounds rhubarb
3/4 cup sugar
3 tablespoons flourTopping:1/2 cup walnuts1 cup white flour1/3 cup sugar1/4 teaspoon cinnamon1/3 cup butter, softenedClick here for the recipe directions! Plus, find out how to make this recipe vegan or gluten free!
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Green Living: Vermicomposting!
By Guest Author and Co-op Owner Laura Witzling
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 Vermicomposting
is a kind of composting that uses red wiggler worms. It's different
than composting in a pile in the backyard. While worms do play a part
in traditional composting, with vermicomposting, the species
Eisenia Fetida are the stars! They recycle food scraps into
useful material for your plants.
Vermicomposting is ideal for:
- Apartment
dwellers without yards
- Parents
with children that like to play with worms
- Gardeners
that want to experiment with different organic amendments
What
can you do with the vermicompost?
- Include
in a potting mix (needs to be mixed with something for airation)
- Top
dress potted plants
- Add
as an amendment outdoors
- Make
"worm tea" to spray on plants
- Give
to neighbors
Click here for more information on setting up your own worm bin, tips for worm care, and details on where to get your own red wiggler worms!
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From Your Board of Directors
Sam Vandegrift, Board Secretary
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 After nearly a year and hundreds of hours of work, your board will
formally propose exciting new bylaws to our fellow owners early in
June. Few people opt to call the wonkish process of updating
organizational governance documents exciting, but these new rules offer
just the type of behind-the-scenes housekeeping Common Ground needs
after our amazing relocation.
Bylaws define the legal framework under which a business operates
beyond the statutory requirements defined by the State of Illinois. For
us, our bylaws establish ownership rights--including voting
rights--that separate us from the thousands of other grocery stores in
Illinois. These new bylaws legally change the way Common Ground is
incorporated from a not-for-profit to a cooperative.
Beyond this, updating our bylaws creates legal protections for the
core ideals of our collective enterprise. I encourage you to aid in the
task this summer and educate yourself on what these changes mean for
you. Through our work these coming months, we can ensure the longevity
of our Co-op while guaranteeing continued democratic accountability,
community activism and environmental justice.
Thank you in advance for reading and commenting on the new bylaws
throughout this summer. This dynamic process could not happen without
the continued engagement and dedication of our fellow members.
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Owner Appreciation Day!
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June 16!
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Owner Appreciation Day is Tuesday, June 16! Owners receive 10% off their purchases all day!
Free samples throughout the store and live Cuban music on the porch from 6-8 pm!
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June Sales!
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Check out this month's sales here!
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Did You
Know?
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Don't wash your produce until you're ready to use it! The excess
moisture created by washing leads to quicker spoilage and mold growth.
This goes double for soft fruits like berries. The one exception:
lettuce. You can tear apart and wash lettuce as soon as you bring it
home if you have a salad spinner. Just spin it dry and put the whole
spinner in the fridge. You'll have instant salad for up to a week!
~Jessy Ruddell
Produce Manager
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Exclusive Offer for Co-op Owners!
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Amara Yoga is offering a summer special to Co-op owners of 15% off a 10
class pass (regularly $99) through July 31st, 2009. Just pick up a
coupon for this special deal at the register June 1st - 7th at Common
Ground!
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Co-op Principle Number Seven!
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Want to learn more about the Seven Cooperative Principles? Click here to learn about Principle #7.
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JUNE EVENTS AT COMMON GROUND!
Kombucha Workshop
Wednesday, June 10, 6-8 pm
Led by Grocery Manager Shasta Homel
$10 for owners / $20 for non-owners / Limit 10 participants
Owner Appreciation Day!
Tuesday, June 16, ALL DAY!
Eating Healthy on a Budget
Wednesday, June 24, 6-7 pm
Led by General Manager Jacqueline Hannah
FREE! Pre-registration is required to attend.
Canning Workshop
Saturday, June 27, 3-5 pm
Led by Co-op Owner Anna Barnes
$15 for owners / $30 for non-owners / Limit 6 participants
Cheese Making
Sunday, June 28, 3-5 pm
Led by Co-op Owner Anna Barnes
$12 for owners / $24 for non-owners / Limit 6 participants
Please note! You must register in person at Common Ground. Due to the high level of interest in our events, we cannot take registrations via phone or email--thank you for your understanding!
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