banner

July 2010      
Taking Local to the Big Screen
Jacqueline Hannah, General Manager
food nanny"I just saw this movie, Food, Inc., and I want to become an owner of the co-op. Where is the local meat section?"

The first time a new customer walked in and said this to us, we didn't think too much of it. None of us had seen the movie yet, but we'd seen many others about the state of food in our country. So, while we wanted to see Food, Inc., we weren't in a rush. The next day, another customer walked purposefully in the door of the co-op and up to our register.

"I've just seen Food, Inc. and I want to buy safe food. How do I become an owner of the co-op?"

Many more people walked into the co-op over the next few weeks, said they had seen this movie, bought their equity share in Common Ground, and started doing their weekly shopping at the co-op. I was picking up my son from preschool during this time when one of the teachers there rushed up to me. She said, "I just saw Food, Inc. last night, and I called my husband and my mom as soon as I got out of that movie and said, 'That's it, we have to change the way we eat!' And then I thought to myself, 'I've got to talk to Eli's mom, I've got to go over to that store she works at and start buying local food!'" Coworkers and co-op owners started sharing story after story with me about the relative who'd always scoffed at the way they ate who, after seeing this movie, started talking about how our food system needs to change and began seeking out local food.

The register staff and I started feeling like we were secretly in a testimonial ad for Food, Inc. as customers streamed in singing its praises. This movie was clearly doing a powerful job of communicating to people what is at stake if we continue to rely on a near-unregulated big ag food system. We had never had so many people new to sustainable food pouring in our doors, wanting to learn all at once about what we do and where their food comes from. And then we got an idea.

What if Common Ground sponsored a showing of Food, Inc. at the fabulous, locally-owned Art Theater in downtown Champaign? If this movie is really that good at moving folks to take action to change our food system, let's make sure as many Champaign-Urbanaites see it as possible! I asked owners what they thought of the idea and asked for feedback about it on our Facebook page. The response was a very enthusiastic thumbs up, that yes, this is something the co-op's owners would like to do for the community. I also asked our local farmers what they thought of the idea. They not only loved it, but many asked if they could attend the event and talk to the moviegoers about what they do.  And so, a plan was formed. 

Thursday, July 22nd, your co-op will be hosting a viewing of Food, Inc. in the beautiful C-U Art Theater from 6:30-8 pm. A live discussion will follow with our heroes, the local farmers who provide so much of the excellent food at our farmers' markets and at Common Ground. We'll be pre-selling tickets for the showing at Common Ground and at B. Lime, or you can get them at the theater the night of the showing. All proceeds from the event will go to Common Ground's brand new Sustainable Food Scholarship. The scholarship will be awarded for the first time in 2011 to one amazing Champaign County high school student who will use his or her college experience to learn how to guide our world towards a sustainable way of eating. The cost of your ticket to the co-op's screening event is a donation of any amount to the scholarship fund.

This is going to be so much more than just a showing of Food, Inc. This movie brings the truth of industrial agriculture right to the viewer and invites them to draw their own conclusions. In choosing to trust in the intelligence and concern of their viewers, the makers of Food, Inc. have created a movie that is a real force in turning food production in America away from its destructive path. Please help us spread the word about this terrific event, and I look forward to seeing you at the C-U Art on the 22nd!

In Cooperation,
Jacqueline

From Your Board of Directors
Laurence MateLaurence Mate, Board Member

At first glance, nothing seems more conventional, more old-fashioned, more Leave-It-To-Beaver and as far from revolution as possible than friends and family gathering for a meal.  But when we dig up our yards to grow some of that food for ourselves, when we forage for it, and when we take the time to prepare it, serve it, and appreciate it, we make a statement about the importance of food.  We implicitly declare this truth to be self-evident: good food is worth the trouble. 
 
When we buy our food from local producers, we vote with our "food dollars" for the kind of rural development we would like to see: families staying on farms, farms growing food rather than fodder, and not more sprawl and malls.
 
And when we take this show on the road, expand the table, and sit down with other like-minded people to share a meal of local food, then we become a political force to be reckoned with.
 
That was the idea behind a dinner that I recently participated in.  We put together an entire menu of local food -from bread to butter, from pea soup to potatoes, from salad to apricot sauce, from a
Triple S Farms pork loin to Flatlander chocolate truffles filled with goat cheese, even some Illinois vino (don't laugh!)- so that probably 99% of what we ate came from close to home.  Then we invited other local food fanatics to partake, to share the food and join the conversation.
 
In the coming months, we plan to make this a moveable feast, to host meals at different locations, and to showcase the variety of local foods and the talents of local cooks.  I would love to see this idea go "fungal," with local food dinners mushrooming everywhere, including everyone, until we become a mass movement and our cities have to close off a couple blocks of Main Street to accommodate a massive potluck celebration of our local food culture.  Now that would be a "Taste of Champaign" county worth attending!
 
Emma Goldman is often paraphrased as saying, "If there won't be dancing at the revolution, I'm not coming."  My version, adapted to "Real Democracy, Real Food," would be, "A revolution that doesn't involve putting good, local food on the table and inviting all to partake, is not a revolution I can swallow."


Local Producer: The Moore Family Farm
Moore FarmQ & A with Diann Moore about polyculture farming practices

How would you describe your type of farming?
Our farm is a regenerative farming operation. We combine the garden and livestock to utilize the many natural resources that our family-operated farm has - timber, river bottom ground, and many different soil types (sandy soil to quicksand), all on 100 acres. Everything on our farm is produced using sustainable practices, and raised as naturally as possible, using no chemicals or drugs.
No animal or bird is confined to a conventional building. Portable shelters move with the grass-fed animals and poultry to fresh pasture, which is managed via intensive rotational grazing. Each different type of animal is able to express its natural instinct - pigs are allowed to rut in the dirt and roll in the mud on hot summer days. The cattle and sheep receive an all-natural diet by grazing. Chickens and turkeys are allowed to search for bugs and worms in the green grass of their pasture. With the strong desire to preserve our small family farm for future generations, we are saving many old farm values and practices by using several heritage breeds of livestock. Many are listed with the American Livestock Breeds Conservancy.
 
How is the meat produced on your farm different than the meat produced by conventional livestock management?
The grass-fed and pasture raised meat and poultry produced on our family farm are artisan products - no other farm will have the same breeding stock, livestock genetics, and pasture/grass management that our family farm has. All of these factors play important roles in the outstanding flavor and high quality of the meat, poultry and eggs raised on our family farm.
As a grass based livestock farm, we only use practices friendly to animals, people, and the environment. Nothing can compare to the human and livestock health benefits of grass-fed. To learn more, go to www.eatwild.com
 
What does an average day on your farm look like?
There is no such thing as an average day on our family farm - Jim, Diann, and Wes each have their own responsibilities to make sure that all of the animals are cared for each day. During the winter, Jim spends hours working on a basic schedule for the livestock breeding dates, poultry hatchery and processing dates, and garden/greenhouse seeding dates. During the spring, summer, and fall we all do what has to be done -dealing with whatever the weather throws at us- to be ready for the Market at the Square in Urbana on Saturdays, and also to be ready for a farmers' market that we attend on Sundays near Chicago. We spend time at the beginning of each week harvesting and preparing produce for the customers of Prairieland CSA, who have purchased produce shares from our farm that we deliver each Wednesday to the Champaign-Urbana community.
This is no nine to five job - we work seven days a week year round. An average Saturday workday during the Market season can average 17 to 20 hours long.
 
Why do you farm this way?
We feel that farming this way is our purpose in life. Nothing is more rewarding to us than to have customers -many who have become like extended members of our family in the past 20+ years- tell us how much the food that we produce on our family farm has enriched their lives and health. Our family is grateful for the relationship that we have with Common Ground Food Co-op and the opportunity to have our local farm raised products available to the public seven days a week for customers' convenience.
We know that the way we farm does not harm this very small piece of earth that we have the responsibility to care for.  Our goal is to leave our farm -which has been in Jim's family nearly 100 years- to the future generations of our family in a better condition than that in which we received it.

Local Food Recipe: Roast Chicken
Jessy Ruddell, Produce Manager

The Easiest, Most Delicious Roast Chicken Ever

Roast Chicken
(Adapted from Bertolli and Waters, Chez Panisse Cooking)

After cooking vegetarian for many years, this was my first foray into meat cookery. I've been making it regularly for over a decade, and it never fails to please. As long as your chicken's thawed, it takes almost no effort to prepare and makes a perfect meal for the end of a long day.

1 whole chicken, thawed, giblets removed
1 teaspoon fennel seeds
1 generous teaspoon salt
1/2 teaspoon hot pepper flakes
1 bunch fresh thyme

Preheat the oven to 400°. Rinse and dry the chicken inside and out. Lightly crush the fennel seeds (just enough to release their aroma) and mix with the salt and pepper flakes. Place the chicken breast up in a roasting pan. Rub the chicken inside and out with the salt mixture, place the thyme inside the cavity, and bake for 1 hour. Let stand for 10 minutes, then pierce a thigh with the tip of a knife. If the juice runs clear, dig in! This chicken makes the most marvelous leftovers, and when you've eaten all the meat, you can simmer the carcass for a delicious broth.

  JULY EVENTS
click here for more details

Eating Healthy on a Budget
Led by General Manager Jacqueline Hannah
Tuesday, July 27, 6:30-8 pm
Free, but pre-registration is required.
Class Location: Common Ground

Kombucha Workshop
Thursday, July 8, 7-8:30 pm
Led by Grocery Manager Shasta Homel
$10 for owners / $20 for non-owners
Maximum 12 / Minimum 4 participants
Location: The Octagon at Green Island


Canning Workshop - Summer Favorites
Led by  Co-op Owner Anna Barnes
Sunday, July 11, 3:30-5:30 pm
$18 for owners / $36 for non-owners / Maximum 6 / Minimum 3 participants
Class Location: Common Ground Food Co-op


Health and Wellness Family Ride
Saturday, July 17, 9 am-1 pm
Ride starts at Market at the Square


Common Ground Story Time
Led by Produce Assistant Ariel Gray
(for youth up to age 10)
Tuesday, July 20, 10:30-11 am
FREE! No registration required.
Class Location: Common Ground Food Co-op


Screening of Food, Inc.
Thursday, July 22
Movie at 6:30 pm
Q&A at 8 pm
Location: C-U Art Theatre


Veggie Hoedown with Dottie and the Rail
Saturday, July 24, 11 am-12:30 pm
Location: Common Ground Food Co-op Porch


Tomatoes 3 Ways Sampling
Led by General Manager Jacqueline Hannah
Tuesday, July 27, 5-6 pm
FREE! No registration required.
Location: Common Ground Food Co-op


Eating Healthy on a Budget
Led by General Manager Jacqueline Hannah
Tuesday, July 27, 6:30-8 pm
Free, but pre-registration is required.
Class Location: Common Ground Food Co-op
In This Issue
From Your Board of Directors
Local Producer: Moore Family Farm
Local Food Recipe: Roast Chicken
July Sales!
coconut water with tangerine

Check out this month's sales here!
PRODUCE TIP
washing grapes


Basil is a heat lover, and should always be stored outside the refrigerator.  If you buy it in a plastic bag, just set the bag on your kitchen counter.  Condensation will collect in the bag after a couple of days; just shake up the basil a bit and leave the bag open for an hour or two to keep the basil from wilting or getting slimy.
If you buy basil in bunches or harvest your own, it will keep for at least a week in a glass of water on the counter next to your tomatoes. 

Common Ground Logo
COMMON GROUND
GIVES BACK

As part of our mission to BUILD
COMMUNITY.....

COLLECTIVELY
WE HAVE
RAISED
$475

FOR THE
CHAMPAIGN COUNTY FOOD FUND

Thanks to everyone who participated in our monthly round up!

food, inc.
Film Screening
Thursday, July 22
C-U Art Theatre
Screening at 6:30 pm
Q&A at 8 pm

Come join us for a special screening and some food for thought! We will be watching
Food, Inc., a documentary film about the human and environmental costs of corporate farming in the U.S. Stick around after the screening for a special question and answer session with local farmers.

Tickets will be pre-sold at Common Ground and B. Lime for a suggested donation of $5, and will also be available at the Art Theatre before the event. All of the proceeds from ticket sales will be donated to Common Ground's Sustainable Food Scholarship.
Burgers on Grill
Veggie Hoedown
with Dottie and the Rail
Saturday, July 24
11 am-12:30pm
Common Ground Porch

Bring out the family and join us as band Dottie and the Rail play some 50s and 60s honky-tonk and country music on Common Ground's porch to celebrate the summer! We'll be sampling out some fabulous and easy vegetarian foods that you can throw on the grill, from vegan apple-sage brats to burgers and more!

Sprouts at the Market
SPROUTS
AT THE MARKET
  Sprouts at the Market returns to Urbana's Market at the Square on Saturday, July 24. Sprouts is the Market's nutrition/farm linkage programming geared toward young children ages 3-8; events center around planting/tasting food, learning about where it comes from and who grows it, and learning about what makes fruits and vegetables so darn good for you. July's event will run from 9 AM - 11 AM.
Registration is not required, and the event is free and open to all young kids and their caregivers. For more information, call 217-384-2319.

Lilith Fair
TICKET DRAWING
Been thinking about buying one of the reusable bamboo cutlery sets from To-Go-Ware at Common Ground? The awesome people at To-Go-Ware have given us two tickets to a Lilith Fair show - you get entered in a drawing for the tickets when you buy any To-Go-Ware product later this month! More details coming soon!
FFT RADIO
Food For Thought Radio
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, sharing news and thoughts about food!
common ground contact info