SEEDS FOR CHANGE Jacqueline Hannah, General Manager
Your dollars are seeds for change. What have you been planting this past year?
As
an owner, you've invested in the success of Common Ground with your
equity and your food dollars. You've been sowing the seeds of a
resilient local food system, a strong local economy, and the growth of
the cooperative business model. You've been growing something that is
far more than just a place to buy good food. You've been growing
something that can nourish and change an entire community.
Every
May, Common Ground throws an Organic Plant Sale. (Look for it on the
Co-op's porch from 7-11 AM on Saturday, May 8.) The plants for the sale
are donated by Co-op owners and supporters and, until very recently,
the proceeds from the sale were put back into the Co-op's bank account
to help keep the store afloat. In May 2009, for the first time in its
history, Common Ground was seeing the kind of financial success that
made it possible to set aside the plant sale money to further its
mission in the community. Every dollar raised at the 2009 plant sale
was put into the Co-op's "Food For All" fund, which is used to make
Co-op ownership equity grants to those who would not otherwise be able
to afford to become owners of Common Ground. The money left from last
year's sale is still more than adequate to meet the demand for
ownership equity grants for the next year, so your Co-op will be able
to fund new efforts with the proceeds from this year's sale. This year
we're going to be planting seeds for a food revolution beyond the
Co-op's own doors by donating all of the proceeds to the Champaign
Community Gardens Project. The Champaign Community Gardens
Project is the brainchild of the U of I chapter of Engineers Without
Borders (EWB). Every year the group designs and builds an engineering
project to enrich the greater Champaign-Urbana community, with a focus
on assisting those neighborhoods in economic need. Through the hard
work of EWB, community leaders have come together and grants have been
obtained to make this project a reality. The new community garden will
be located at Douglass Park in Champaign and is being created with the
long-term goal of sustainability. Community members will be able to
rent plots in the garden for a low fee and will have free access to
experts on composting, rainwater use, organic gardening, and nutrition.
Booker T. Washington Elementary School will be incorporating the garden
into their 2011 science curriculum, with hands-on classes in gardening
and nutrition. It will also serve as an entrepreneurial incubator,
growing to include community plots for market vegetables, which will be
sold to pay for the upkeep and staffing needs of the garden, giving
community members a hands-on opportunity to learn how to run an
effective business.
The Champaign Community Gardens
Project is not just one seed, but an entire garden full of freshly
planted seeds for healthier children, community economic
self-sufficiency, sustainable land use, and education. Common Ground
will not only be donating all of the proceeds from the 2010 Organic
Plant Sale to the project, but will be actively working with the team
developing the nutrition portion of the food science curriculum for
Washington School. We'll be staying involved to keep the project
running once EWB has moved on to their next community project. Common
Ground's involvement in the Champaign Community Gardens Project is made
possible by your support as shoppers and owners of the Co-op. Together,
we're planting some pretty amazing seeds for change in 2010.
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From Your Board of Directors
Nicole Swiss, Board Member Your board of directors is currently focused on learning about the
components of Common Ground's Ends Statement: "Our local food chain is
more equitable, robust, and environmentally sound."
We've been
talking to local food movers, shakers, and makers about how it works,
what's supporting their endeavors, and what needs improvement or is
lacking.
"Local Food Distribution Systems" is the topic du
jour for our May 10th meeting (6:00 at the Champaign Public Library). A
panel of knowledgeable speakers from CGFC and the Urbana Farmers'
Market will give us the story of distribution in our area. Then we'll
discuss what changes might be imagined for a better future. Everyone is
welcome and encouraged to join in the conversation!
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What's New @ Market At The Square
with Lisa Bralts-Kelly Daffodils are blooming and the trees are greening up, which also means the pole banners are up at the Market site and applications for Market space are rolling in. Yes! The 2010 season at Market at the Square is upon us, and I predict it will be excellent. The growers who supply the Market have already been working for months - seedlings are growing in greenhouses, fields are being worked, and planting has begun.
Look for typical spring fare to be available from our growers at the
first few Markets - greens and rhubarb and possibly asparagus will be
for sale by then, with strawberries rounding things out on the fresh produce end by Memorial Day Weekend (with luck!). Plant and herb starts, flowers, farm-raised meats, eggs, and cheeses, honey, bakery items, dried goods, soaps, and other artisanal items will also be available at the Market week in and week out starting May 1, which is our opening day. Just a few things to look forward to this season: Plastic at the Market. And I'm not talking about bags, I'm talking about credit, debit, and LINK cards - we'll
be accepting them at the Market this year. Stop by the City tent at the
northwest entrance to the Market to find out how to turn your plastic
into Market Money. Sprouts at the Market is our kids' nutrition and farm-linkage programming for kids ages 3-8. We'll offer 6 dates this season: 5/22, 6/19, 7/24, 8/21, 9/18, and 10/23. *Eat Here* is new, information-based programming about shopping for and eating locally-grown produce, and why buying it in season and directly from the producer at the Market is such a great opportunity - not just culinarily, but economically and socially as well. Look for *Eat Here* info at the Market every week starting May 15, with an aspect of Eating Here highlighted once each month. Art at the Market is the City of Urbana's Public Arts Program in market mode, and Anna and her crew plan to be out 6 times this season. The 2010 Recyclimpics will be a great chance for Recyclimpians
of all ages (but especially kids) to play recycling games and learn
about recycling in Urbana thanks to the good folks at U-Cycle. June 12. Tips for shopping the Market: - Shop all five rows.
As the Market has grown in size in recent years, so has the number of
growers and other participants. There's Illinois-grown produce in all
five rows, not to mention a host of other vendors - make sure you check them all out as you make your rounds. - Remember the season.
While asparagus will be available early in the season, sweet corn will
not. Come by the City tent for a list of what's in season for Illinois
- it's perfect for your refrigerator door. - Bring your own reusable bags.
Most vendors offer plastic bags for patrons to carry Market loot home
in, but bringing your own bags (plastic, canvas, whatever!) helps keep
the plastic use to a minimum. -Ask how to prepare it. Confronted with a vegetable that looks interesting but intimidating? Ask the grower what they recommend doing with it - you'll get some tried-and-true ideas free for the asking. -Bring a cooler or insulated bag, especially if you plan on hanging out in downtown Urbana for awhile after buying some perishables at the Market. -Please pay close attention to any animals you bring with you. While dogs are currently allowed at the Market, it is not the best place to socialize them; the large crowds we get can agitate them. All dogs must be on 6-foot leashes. They must also be properly cleaned up after, and removed from the Market if they're agitated or barking excessively. Questions, comments, or suggestions? Please feel free to contact me at 217-384-2319 or ljbralts@city.urbana.il.us.
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Local Producer: Veggie Trails
Q & A with Neil Bernstein
| What does your business name mean to you? How did you choose this name? Veggie Trails incorporates a cowboy theme with the idea of vegetarian eating. My wife Hilary came up with the name. Really, the whole thing was her idea. I just made it come true. (Note from Hilary: be careful what you wish for!)
Where is your business located? How many miles do you travel to reach Common Ground? The
"certified commercial kitchen on wheels," aka our food concessions
trailer, resides in the driveway of our home in Champaign. Fortunately,
we have really nice neighbors. We plan to bring it to the Urbana
Farmers' Market on Saturdays.
What are the goals of your business? Our
goals are to offer really yummy Vegetarian Cowboy Cuisine, promote
organic foods, educate people about nutrition and eating well, be
kid-friendly, let non-vegetarians know that there are delicious
alternatives to eating meat, and of course, sell one billion ounces of
V-Jerky, our 100% organic meatless high protein snack.
What is your signature product? Our signature product is V-Jerky, the 100% organic meatless high protein snack! Check it out at vjerky.com. I'm
honored to have Olympic cyclist and Ironman World Champion John Howard
endorse V-Jerky. (It has 13 grams of protein per ounce, so it is a
great source of protein for athletes!)
What are your production practices? Veggie Trails is definitely about community.
We are working on establishing local connections for everything we can.
We hope to get most of our produce and eggs from farmers' market
vendors, coffee and tea from the Columbia Street Roastery, tofu and
other ingredients from Common Ground and Strawberry Fields. A friend
of ours is making some of the signage. We've secured our loans from
local banks. We would like to have local sources for just about everything. Our trailer is a certified commercial kitchen and all the food is stored and prepared in there by Neil and Hilary. All of our coffee, tea, and other recipes are made with filtered water.
Where can people find your products? We
plan to be at the Farmers' Market almost every Saturday this first
season. V-Jerky will be available at Strawberry Fields and Common
Ground, and we hope to find additional outlets. V-Jerky is also for
sale online at www.vjerky.com.
What do you find most challenging/ rewarding about starting a business? Just about everything has been challenging so far. I've
gotten my State of Illinois Department of Public Health Safe Food
Handling Certification, state tax ID #, city business license, state
health department inspection, and the all-important certified
commercial kitchen health permit. Getting
the trailer built from the ground up while working with the health
department on every single detail was an exciting journey. The level of
detail has been mind-boggling and there's still lots to do. But all
along the way, people have been so supportive, helpful, and excited
about our idea. That's been a lot of fun.
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Local Food Recipe:Roasted Asparagus Jessy Ruddell, Produce Manager
1 bunch asparagus olive oil salt & pepper 1 lemon, zested
Preheat
the oven to 400 degrees. Line a baking tray with parchment or waxed
paper. If the asparagus is very thick, use a vegetable peeler to peel
the bottom third of each stalk. Spread the stalks on the baking sheet
in one layer and drizzle with olive oil. Use your hands to spread the
oil evenly over each stalk. Sprinkle with salt and pepper and bake for
10-15 minutes, depending on the size of the stalks, until the asparagus
is deeply colored and tender. Sprinkle the lemon zest over the
asparagus as soon as it comes out of the oven.
For an extra-special treat, make these on the grill. The tips get blackened and crispy, and nothing is more delicious.
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MAY EVENTS
click here for more details
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Market at the Square-Opening Day Saturday, May 1, 7am-noon (rain or shine)
C-U Bike to Work Day Tuesday, May 4
Co-op Annual Plant Sale! Common Ground Patio Saturday, May 8, 7 - 11 am (or until we run out)
Cheese Making Workshop Led by Co-op Owner Anna Barnes Sunday, May 9, 3-5 pm $14 for owners / $28 for non-owners
Tofu Making 101 Workshop Led by Co-op Owner Anna Barnes Saturday, May 15, 3-5 pm $ 12 for owners/ $ 24 for non-owners
Common Ground Story Time Led by Outreach Coordinator Lara Orr ( for youth up to age 10) Tuesday, May 16, 10:30-11amFREE! No registration required.
Fab Summer Grain Salads! Led by General Manager Jacqueline Hannah FREE! No registration required. Friday, May 21st, 5:30-6:30pm
Eating Healthy on a Budget Led by General Manager Jacqueline Hannah Wednesday, May 26, 6-7:30 pm Free, but pre-registration is required.
Food For All Recipe Sampling Night Friday, May 28, 4-6pm
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May Sales!

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Check out this month's sales here!
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PRODUCE TIP

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How to preserve leafy herbs?
To preserve leafy herbs like parsley, cilantro, basil, and mint, freeze
them in ice cubes! Toss leaves into a blender or food processor with a
little water and process into a chunky paste. Distribute the paste into
clean ice cube trays, freeze, and transfer the herb cubes to freezer
bags. (If you have more than one kind of herb, be sure to label the
bags!) Drop an herb cube into hot soup or pasta for an instant flavor
boost. This trick works great for pesto, too!
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ANNUAL PLANT SALE featuring Heirloom Veggies and Herbs
Join Us MAY 8TH 7AM-11AM (or until we run out)
All Plants are ORGANIC and have been generously donated by our Local Farmers and Co-op Owners.
This year all proceeds will directly benefit the Douglas Park Community Garden Food Project.
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COMMON GROUND GIVES BACK
As part of our mission to BUILD COMMUNITY.....
Common Ground is a major sponsor for C-U Bike to Work & IMC Art Fest
Common Ground Owners have raised approximately $250 for the Prairie Rivers Network
All round-up donations for the month of May will help support the Douglas Park Community Garden Food Project.
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FFT RADIO
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Food For Thought Radio
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Food for Thought is a weekly show on WEFT 90.1FM in Champaign,
Illinois. Every Sunday from 3 - 4pm, Vegan Linda and Meat-free Mike
talk about all things food related with a veg perspective. Each week the Co-op is featured sharring news, and thoughts about food!
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