Taking Local to the Big Screen Jacqueline Hannah, General Manager
"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
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From Your Board of Directors
Laurence 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."
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Local Producer: The Moore Family Farm
Q & 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.
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Local Food Recipe: Roast Chicken Jessy Ruddell, Produce Manager
The Easiest, Most Delicious Roast Chicken Ever
(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.
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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 WorkshopThursday, July 8, 7-8:30 pmLed by Grocery Manager Shasta Homel$10 for owners / $20 for non-ownersMaximum 12 / Minimum 4 participantsLocation: The Octagon at Green IslandCanning Workshop - Summer FavoritesLed by Co-op Owner Anna BarnesSunday, July 11, 3:30-5:30 pm$18 for owners / $36 for non-owners / Maximum 6 / Minimum 3 participantsClass Location: Common Ground Food Co-opHealth and Wellness Family RideSaturday, July 17, 9 am-1 pmRide starts at Market at the SquareCommon Ground Story Time Led by Produce Assistant Ariel Gray (for youth up to age 10)Tuesday, July 20, 10:30-11 amFREE! No registration required. Class Location: Common Ground Food Co-op
Screening of Food, Inc.Thursday, July 22Movie at 6:30 pmQ&A at 8 pmLocation: C-U Art TheatreVeggie Hoedown with Dottie and the RailSaturday, July 24, 11 am-12:30 pmLocation: Common Ground Food Co-op PorchTomatoes 3 Ways SamplingLed by General Manager Jacqueline HannahTuesday, July 27, 5-6 pmFREE! No registration required.Location: Common Ground Food Co-opEating Healthy on a BudgetLed by General Manager Jacqueline HannahTuesday, July 27, 6:30-8 pmFree, but pre-registration is required.Class Location: Common Ground Food Co-op
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July Sales!

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Check out this month's sales here!
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PRODUCE TIP

| 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.
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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!
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Film Screening
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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.
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| Veggie Hoedown with Dottie and the Rail
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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!
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SPROUTS AT THE MARKET
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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.
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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!
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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, sharing news and thoughts about food!
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