The Power of Equity Jacqueline Hannah, General Manager
When you became an owner of
Common Ground, you purchased a $60 share of equity in the co-op. What
is a share of equity? Why does it matter?
Common Ground is a unique
business, but like any other business it has to be capitalized. The
capital to run a business can come from three places: loans, profit,
and owner investment. Without owner investment, it is not possible to
take on debt, and without the money from owner investment or loans, the
business cannot run, much less make a profit. Owner
investment--equity--is the bedrock of any business. You and I are the
owners of Common Ground Food Co-op and our equity investment provides
the foundation upon which the co-op is built. Pretty powerful stuff,
that equity. That share of equity is what makes you an owner of Common
Ground.
In the first months of 2008, six
months before Common Ground opened in its new Lincoln Square location,
your board of directors voted to increase the owner equity investment.
The increase from $30 to $60 was the first in over a decade, and raised
almost $30,000 to fund the new store. It was a powerful statement to
potential lenders that Common Ground's owners were fully invested in
making their co-op a successful business. The new $60 equity
investment level has made it possible for a business that is now
physically and fiscally double the size it was in early 2008 to stay
fully capitalized.
When you first decide to become
an
owner or when there is an equity increase, you have six months to pay
your full equity investment. During this period, you're entitled to
all the benefits of ownership. And for those who are
facing economic hardship, Common Ground offers equity scholarships
for up to 100% of your equity investment. (If you bought plants at our
May sale, you helped fund these!)
These grace periods and scholarships bring ownership within
everyone's reach.
Equal
economic participation is one of the seven international cooperative
business principles all co-ops follow. All owners of Common Ground
contribute equally to the capital of the Co-op. In return, we get to be
owners of Common Ground and have a democratic say in how it is run, AND
we get economic benefits like owner sales, bulk buying discounts, owner
appreciation days, and half-price classes. To have access to all the
terrific owner benefits, and to participate in Co-op voting, each of us
has the responsibility to make our full investment in Common Ground.
Until
now, if you had an owner number, you received all the benefits of
ownership whether or not you'd finished paying your equity. But for a
co-op to function, all of its members must invest equally to have
access to the benefits of ownership. There is nothing equitable about
giving the same benefits to two people who have invested unequally in
Common Ground, and equitable is what the Co-op is all about! So...
To
align Common Ground's practices with its principles, as of February 1st
of this year we will extend owner benefits (discounts, voting, etc.)
only to owners who have paid their equity in full. If you haven't had
a chance to pay your full equity yet, don't worry! If you signed up for
ownership less than six months ago, you're still within your grace
period. (If you don't know how much time you have left, just ask at the
register.) If not, you have the entire month of January to get caught
up and fully invest. If making that investment is economically beyond
your reach, just ask for an equity scholarship application at the
register.
Our equity is the powerful
foundation Common Ground is built on, the foundation from which we can
build a co-op, a food system, and a community we can believe in.
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From Your Board of Directors
Ben Galewsky, Board President
How can we make our local food chain more equitable, robust, and
environmentally sound? That's the question our board is attempting to
answer in our year-long study. We kicked the discussion off at the
December meeting when several owners joined the board to hear a
presentation by Lindsay Record of the Illinois Stewardship Alliance.
Lindsay told us about programs in Springfield and Bloomington-Normal
that promote local food through an annual directory of restaurants,
retailers, farms, and markets. They also organize a lunch and dinner
series in their towns in which restaurants feature local foods. A
great idea? I think so, but it's not something that our co-op should
drive since it really needs to be independent effort. We are looking
around town to see who could join up with this statewide initiative and
bring it to Champaign County. We will keep you informed. The study continues next month. At the January board meeting we will be discussing the book Civic Agriculture
by Thomas A. Lyson, which has chapters on community problem solving to
re-localize the food production system. The meeting will be held on
January 11th at 5:30pm. We are currently discussing where to hold these
meetings in the future since they have suddenly become standing room
only! We'll make an announcement when we've determined a location.
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Local Producer: Ropp Jersey Cheese
Q&A with Ken Ropp 1. What does your farm name mean to you? How did you choose this name? Our
product name is Ropp Jersey Cheese. We put our family name on our
product because family has always been important to us and we feel it
is important that our customers know the family which makes their food.
At
Ropp Farms we raise only registered Jersey cows, a breed that has a
beautiful smaller frame, is butterscotch in color, and produces much
creamier milk than that typically found on supermarket shelves. This
rich milk is due to a consistently higher protein and calcium content
produced specifically by Jersey cows. For 10+ years the Ropp Family
has dreamed of starting an on-farm cheese processing facility and
retail store. Formerly, production agriculture was vital to the fabric
of daily life. Now many children don't realize their milk comes from a
cow and not just the grocery store. The Ropp Family would like to
share their knowledge and farm heritage to not only educate the public
but also to promote agriculture as a vital industry to American life. 2. Where is your farm located? How many miles do you travel to reach Common Ground? Ropp
Jersey Cheese is located on the northwest corner of Normal, Illinois.
Our farm is only about 5 miles outside of the city limits and still
inside the Normal township. We travel exactly 60 miles from our farm
to deliver our product to your co-op.
3. How long have you been farming?The Ropp family has been farming in McLean County for 6 generations. We have been milking Jersey cows for about 4 generations.
4. What do you grow, raise, or produce on your farm? Everything
that we raise on our farm: corn, soybeans, and alfalfa hay, we use to
feed our cows. We milk our own cows and make 80 different flavors of
cheeses. All of the milk from our cows goes into cheese making.
5. What is your signature product? As
mentioned, we make about 80 different flavors of cheese. About three
quarters of these are Cheddar-based. Our number one flavor is
tomato-basil-garlic cheddar. Other popular flavors are the green onion
cheddar and the smoked gouda. 6. Do you use organic or natural farming practices? We
do use natural farming practices. Everything that goes into our cheese
making process is all natural. We are a small farm and employ a
complete cycle of life to bring these dairy products to your
cooperative. We raise the crops to feed the animals to make the cheese
to bring to you.
7. What do you enjoy most about farming? At
Ropp Farms we most enjoy sharing our farm life experiences and
knowledge with the public while creating an all natural artisan cheese
product for your family.
8. What do you find most challenging about farming? We
find it most challenging to balance farm life and family life. In most
cases they intermingle, which provides very special opportunities. The
demands of a dairy farm as well as a food processing facility and
retail operation can be challenging, though, which means we have to be
intentional in taking time for family.
9. What is your philosophy/perspective on farming and agriculture? Agriculture
feeds the world. It is our most important duty to protect our natural
resources while creating nutritional, all natural dairy products for
your family.
10. Is there anything else you'd like Common Ground members to know about your farm? We
take a lot of pride in the fact that it is just our cows, our milk and
our product that we are sharing with your family. Our customers are
always welcome to come to our farm to see our process and our animals.
We love to share agricultural education with the community as well as
our nutritional dairy products. Feel free to contact us at www.roppcheese.com or call at 309/452-3641.
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Local Food Recipe: Lemon-Ginger Elixir Jessy Ruddell, Produce Manager
makes 4 small servings
 1-inch piece fresh ginger, sliced 1 cinnamon stick 1/2-inch slice lemon, with peel, seeds removed 1 small pinch crushed red pepper honey
Place
ginger, cinnamon, lemon slice, and red pepper in a 1-quart saucepan,
along with water nearly to the top of the pan. Bring to a boil, then
reduce heat to low, cover halfway, and simmer for 20 minutes. Spoon
1-2 tablespoons honey into a coffee mug and strain liquid over the
honey. Stir and drink.
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Staff Pick: Tomahnous Pastry Flour
Brett Bloom, Front End Staff I stock groceries and sometimes help stock the bulk bins. Some of my
tasks are tedious, necessary, and don't generate much enthusiasm in me.
However, I do really enjoy stocking the bulk items because of the very
direct access the experience gives me to the varieties, shapes,
textures, etc., of our food. In the bulk bins, our food is stripped
from boxes, branding and the dizzying, competing array of claims that
jump off the packaging: organic, free-range, natural, GMO-free,
shade-grown, rainforest friendly, science-safe (yeah, we are still
trying to figure out what that last one means). I'm even more
enthusiastic about filling the bins with locally produced grains and
flours. Enthusiasm, I have realized, is one of the key things that
drives Common Ground.
The co-op exists, in large part, because of our collective enthusiasm
for good food. This is a lesson I am constantly reminded of at work. We
have to come in early, at 7 AM, to stock the groceries. Sometimes, we
are a little groggy and grumpy. This changes for me when Shasta Homel,
the CGFC grocery manager and chief food enthusiast, realizes we have
received new items in the morning's delivery. No matter where you are
in the store, you can hear Shasta exclaim her excitement for the new
item. This never fails to cheer me up and make me feel good; it is a
deep reminder of what Common Ground stands for.
Food should be exciting and joyful. Food should be simple. Most of all,
it should just be food. But, we know that this is not often the case.
We all have to work hard to get access to food that is raised
ethically, is healthy, doesn't include non-food preservatives, hasn't
been processed so much that it is absented of nutrients, and most
importantly that won't poison us. Every time we eat something that
doesn't come directly out of our gardens, we are eating petroleum - not
literally, but when you factor in the ways our food is produced (with
tractors and other automation devices) and shipped (on trucks and
planes), then the petroleum bath our foods have been given is clear.
This is why I am always extra supportive of things that are raised and
produced locally, that minimize the role petroleum plays in our food
system.
Tomahnous Farm is just under 12 miles away from CGFC. This is about as
local as food production can get for us in Urbana-Champaign. My wife
and I have visited the farm and met the folks who raise food there. We
have been eating a lot of Tomahnous Farm's pastry flour at our house
lately. In addition to our baking bread and making holiday desserts with
it, my wife has been making shortbread cookies with the flour and acorn
flour she made from foraged acorns here in Urbana. The Tomahnous Farm
pastry flour is coarsely ground and really hardy. You will enjoy
letting it sift through your fingers. Most importantly, you will simply
enjoy eating it.
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JANUARY EVENTS
Tofu Making 101 Workshop
Led by Co-op Owner Anna Barnes
Saturday, January 23, 3-5 pm
$ 10 for owners/ $ 20 for non-owners
Maximum 10/ Minimum 5
Class Location: East Urbana Traditional Chinese firm tofu is
high in protein and calcium, low in fat, and dirt cheap to make. You'll
learn to make your own tofu from raw soybeans in this class, as well as
how to make tasty soy sausages from the leftover okra. Participants
should bring an empty, clean aseptic 32
oz-soy milk box, half-gallon cardboard juice/Silk box, or 4-cup plastic
rectangular or round container and you can make your own tofu mold to
take home. Participants will be contacted regarding class location.
Co-op T-shirt Design Contest!
All Submissions are due January 29 by 9pm
OPEN TO ALL OWNERS!
Help make Co-op history! This
will be the second in a series of three limited release t-shirt designs
to celebrate 35 years of good food and good community at your co-op. HERE
ARE THE DETAILS: Submissions can be sent in anytime but must be in the
in-box of Common Ground general manager Jacqueline Hannah by January
29th by 9pm. Send your submission to jacqueline@commonground.coop. All
submissions must be a digital file (jpg., pdf., or ai.), single color,
and have a name and owner number with them. OUR THEME:" 35 years of good food and good community" - run with it! All
submissions will receive a confirmation e-mail. Judging will take place
on Saturday, January 30th at 2:30pm. The Judge panel will be five
diverse members of the Co-op community. The winner will be announced
via e-mail, Facebook, and in-store on February 1st. The winner will not
only see their design on a fabulous t-shirt, they will also receive a
$50 Common Ground gift card! The winning t-shirt design will be
unveiled and available for purchase on Owner Appreciation Day, February
14th. For extra inspiration, come by and check out the hanging history of Co-op shirts displayed in our front window!!
Eating Healthy on a Budget
Led by General Manager Jacqueline Hannah
Thursday, January 21, 6-7 pm
Free, but pre-registration is required
Class Location: Common Ground
Learn cooking techniques, tips,
and time-savers to feed your family for less! Take a tour of the Co-op
aisles and learn how to make every dollar count. Participants will
receive recipes for dozens of meals that you can cook for just
$1.25-$1.75 per serving!
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January Sales!

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Check out this month's sales here!
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Meet a Fruit!
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Satsumas

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Satsuma mandarins are the snack food of
the citrus world: they come in a neat package, are easy to peel and
eat, and are crazy addictive. AND they've been in cultivation for well
over 2000 years! Satsumas originated in Wenzhou, in Zhejiang province
in China. They were brought to Louisiana in the 18th century by
Jesuits, and towns in Texas, Alabama, Florida, and Louisiana are named
after the fruit. They are in season from November into early January,
so grab some now before they disappear for the year.
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FOOD NEWS!
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Illinois Specialty Crops, Agritourism, & Organic Conference!

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January 6-8 Springfield, IL
The conference features several tracks for growers including fruits, vegetables, marketing, and new this year -- two tracks for those interested in organic production. For more information click here
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HELP MAKE CO-OP HISTORY!!

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DETAILS: Open to all Owners! Submissions can be sent in anytime but must be in the IN-BOX of Common Ground General Manager Jacqueline Hannah by January 29th by 9pm. Send your submission to jacqueline@ commonground.coop All submissions must be a digital file (jpg.,pdf.,ai.), single color, and have your name and member number present.
THEME: "35 years of good food and good community"- run with it!!
Judging will take place Saturday, January 30th. The winner will be announced via e-mail, facebook, and in-store on February 1st!
The winner will not only see their design on a fabulous t-shirt, they will also receive a $50 Common Ground gift card.
The winning design will be unveiled and available for purchase on Owner Appreciation Day February 14th!
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