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January 2011     
Charting Our Co-op's Future
Jacqueline Hannah, General Manager

food nanny
There is something about this random date, January 1st, that makes us take a look back at where we have been and then a long look forward towards where we want to be. Common Ground has been engaged in a whole lot of both, the backward and forward looking, as of late as we contemplate our success and consider where it is taking us. We've been talking to you, the owners of Common Ground, for over three months now about how you feel about expanding the size and scope of your co-op in the near future; the response has been overwhelmingly positive. You've indicated to me through roundtable discussions, e-mails, your input at events, and one-on-one conversations that you are ready for your co-op to offer more and accomplish even more in the community. It's time to start planning for this future.
But to effectively plan for what is to come, we have to know where we've been, and even more importantly, who we are right now. What has Common Ground already accomplished toward its mission? Who are we, the people who own the co-op, and who else do we want to make sure is invited to the table?
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From Your Board of Directors
sam vandegriftSam Vandegrift, Board Member

Each time they ask for your owner number at the Co-op, our helpful cashiers remind every person shopping just who owns Common Ground. You. Well, not just you; it does seem strange for many people to hold voting shares in an organization, given the nature of most businesses. Even if you own stock in product x, rarely do you think about the direction that company goes in the future.
This is a fantastic part of belonging to a Cooperative - that you own the business and have real input into the long-term goals. Recently, the owners indicated we want more -more space, more products and more community- and so Common Ground looks ahead to expansion. While this decision serves the economic bottom line, it too serves the other bottom line of CGFC.
A business with two bottom lines?
Again this illustrates one of the amazing things about your Co-op. We are not limited to one goal. Traditional businesses seek one end result: more profit. At CGFC our profits serve as a means to fulfill our Ends, i.e. the change we wish to see in the world:
-The Co-op is the center of a vibrant, inclusive community.
-The Co-operative Movement is strengthened.
-The Co-op serves as an educational resource on food issues.
-Our local food chain is more equitable, robust and environmentally sound.
Clearly, a larger store that sells goods that fit with your conscious choices as a consumer serves the financial bottom line of CGFC. Likewise, your Board agrees that an economically competitive store with more financial stability makes Common Ground better able to serve our other bottom lines, our Ends. At the Board retreat in November we examined how each of our four Ends will be served by growth. Our preliminary study of how expansion will affect our Ends shows growing to be the right choice. Now comes the big year of study where we look beyond our current incarnation toward the future of CGFC.
Co-ops provide a way for us to focus our economic resources towards goals we wish to see. They allow their owners a voice in saying that resources and profits should stay in our community. As politics and finance become increasingly skewed towards the ultra-wealthy, Co-ops insulate us from market shocks that result from the short-sighted, cynical decisions of those looking for a cheap score. In a time where one person, one vote seems at odds with market practices, Co-ops build political and financial institutions for those who believe in individual liberty, economic freedom and universal Democracy.
Our road to expansion will be challenging and exciting. We will make tough choices informed by the experiences of our owners, the needs of our community and what we learn through study this year. Your Board invites you to participate in our pursuit in 2011. Join us for a Board meeting. Participate in a roundtable. Talk to your friends and neighbors about your Co-op. Together we continue building the Common Ground that serves us best.
Have any thoughts, questions, or comments about this article or for your Board of Directors? Email the board at [email protected].
Regional Producer:
Green Mountain Flavors, Inc.
Green Mountain Flavors, Inc.
Stan and his two eldest sons. (The vat is used for the cold extraction of organic vanilla beans to make organic vanilla extract.)
Q & A with President Stan Sitton

What do you produce? What is your signature product? We manufacture natural and certified-organic flavors and extracts.  Our hallmark is that our products provide gourmet-quality flavor profiles that are closer to Mother Nature in taste and composition than other retail flavors and extracts.  As importantly, our products are very cost-effective, often selling for less per ounce than the leading national brand (whose products contain artificial flavors, artificial (FD&C) colors, artificial preservatives, and propylene glycol (a petroleum derivative)).

What does your product and/or business name mean to you? How did you choose this name? Our company started in Vermont, which is nicknamed the "Green Mountain State," and our products are natural ("green"), so the name seemed perfect.  Initially, it was a way to tell consumers in New England that our products were both local and "green".

Where do you make your products?  How many miles do you travel to reach Common Ground? We relocated our factory to Oswego, Illinois, in 2006.  We travel about 125 miles to reach Common Ground.

For how long have you been making your products? We have been in business for 18 years, and have been supplying retail flavors and extracts for 17 years.  During this time we have grown our retail line from 8 products to 32 products.

Where do you get your ingredients from? Our two largest-volume ingredients, water and grain alcohol, are from Illinois.  By necessity, our flavor ingredients come from all over the world.  For example our orange and lemon oils are from Florida and California, our cinnamon oil from Sri Lanka, and our vanilla beans from Madagascar and Indonesia.

Do you use organic, local, or fair trade ingredients? 9 of our 32 retail products contain greater than 95% organic ingredients and are certified organic.  The grain alcohol in our natural flavors and extracts is from ADM in Decatur, Illinois.

What do you enjoy most about making your products? While gourmet-quality flavors and extracts are readily available to food manufacturers, retail users have historically had to be satisfied with low-end or average flavor profiles.  I love watching the reaction when our retail customers experience our products for the first time.

What do you find most challenging about making your products? Weather and other factors can lead to disruptions in the supply and pricing of our raw materials, so sourcing premium-quality flavor ingredients can be quite challenging at times.

What is your philosophy/perspective on locally made goods? We embrace the local concept and purchase locally whenever possible.

Is there anything else you'd like Common Ground members to know about your products? Our flavors and extracts are all gluten-free.  Our company is family owned and operated.


Local Food Recipe: Spinach Rice Gratin
Jessy Ruddell, Produce Manager

Spinach Rice Gratin
 
A quick and easy one-dish supper -- so good with local spinach!  This recipe is lifted directly from 101 Cookbooks, a positive treasure trove of delicious healthy recipes.

2 1/2 cups cooked brown rice, at room temperature
1 1/2 cups finely chopped spinach
4 ounces firm tofu, crumbled
10 black olives, chopped
1/2 medium red onion, diced
1/3 cup toasted almonds, coarsely chopped
2 tablespoons olive oil
1/2 cup shredded flavorful cheese (Manchego, Parmesan, Gruyere, etc.)
3 large eggs
1 teaspoon salt

Preheat oven to 400�F. Grease a 10-inch round baking dish (or equivalent) with olive oil. In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of each for garnish, stir in the olives, and red onion, nuts and olive oil. Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Taste for seasonings and serve.

Local Food Matters
Aviva Gold, Mission Development Coordinator
Make a Fresh Difference
Aviva
Ask anyone who either works in or receives emergency food assistance, and they will tell you the two things they need more of are disposable diapers and fresh food.

A lot of us were brought up bringing canned goods to school around the holidays for donation to food banks. Food drives are still a great way to contribute to emergency food assistance, although more and more food banks are buying food, and so need financial donations as well. But fresh produce? Do pantries, soup kitchens, or individual recipients even want to deal with the hassle of cooking and storing fresh food?

The answer is undeniably yes. Last year, of the 6.2 million pounds of food donated by the Eastern Illinois Foodbank, 800,000 lbs were fresh produce. While most of that produce came from corporate donations, around 7,000 lbs came from Urbana's Market at the Square.

Since many of us spend the winter months planning our summer gardens, I urge you to consider planting a little extra to donate this year. Although small donations might not seem like they make a difference, Cheryl Precious of EIF says small donations greatly contribute to the variety they are able to offer their clients, and give the consumer more choice in their food options. Bell peppers, zucchini, squashes, and anything that goes in a salad, like lettuce, cucumbers and even tomatoes - all make great donations.

AmpleHarvest.org is an organization that can help you find food pantries, shelters or soup kitchens that would like your donations. If you don't see your favorite local group on the list, give them a call directly and talk to them about what they can use.

If the idea of growing for donation really sparks your interest, Eastern Illinois Foodbank could use your help in developing and working a garden on some of Provena's land in southwest Champaign. This is a great project for individuals or groups who have the knowledge and workforce to share. Contact Cheryl Precious at [email protected] or at 217-328-3663.


 JANUARY EVENTS
click here for more details

Whole Grain Sampling
Led by General Manager Jacqueline Hannah
Saturday, January 8, 11 am-12 pm
FREE! No registration required.
Class Location: Common Ground Food Co-op


Common Ground Celebration Potluck!
Sunday, January 16, 3-5 pm
Location: Common Ground Food Co-op


Common Ground Story Time
Led by Outreach Manager Sarah Hoyle-Katz
Wednesday, January 19, 10:30-11 am
FREE! No registration required.
Class Location: Common Ground Food Co-op


Japanese Character Bento Class
Led by Nutritionist Tamaki Levy
Wednesday,  January 19, 5-6:30 pm
$10 for owners/$20 for non-owners/ Maximum 10 / Minimum 3 participants
Class Location: Kitchen of UU Church


Eating Healthy on a Budget
Led by General Manager Jacqueline Hannah
Saturday, January 22, 1-2:30 pm
Free, but pre-registration is required.
Class Location: Common Ground Food Co-op
In This Issue
From Your Board of Directors
Regional Producer: Green Mountain Flavors, Inc.
Local Food Recipe: Spinach Rice Gratin
January Sales!
Honest Tea

Check out our current sales here!
MOVIE SHOWING
Queen of the Sun

Common Ground is co-sponsoring a showing of 
a documentary looking at the global bee crisis and its effect on the future of our food.
 
Thursday, January 27th,
at the Art Theater in downtown Champaign! 
Discussion after the movie;
local
 honey door prizes!

Common Ground Logo
COMMON GROUND
GIVES BACK

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

COLLECTIVELY
WE HAVE
RAISED
OVER $300

FOR BUY FRESH, BUY LOCAL!

Thanks to everyone who participated in our monthly round up! 

MEET A FRUIT
Navel oranges

NAVEL ORANGES

They're a burst of sunshine in the darkest part of winter, reliably seedless, juicy, and sweet. Inside the "belly button" of a navel orange is a mini-orange: its underdeveloped conjoined twin! The navel oranges we sell at the co-op are grown in California or Florida, and they're in season from November through March. For a short period in the middle of the season, regular navels are joined by their close relatives, red navels (also known as Cara Caras), which are sweeter and more complex in flavor.


SHOPPING BASKETS
Grocery basket

To help our cashiers avoid repetitive stress injury, we are now asking customers to unload their baskets at the register. 
We will continue to unload items for people who have difficulty unloading their baskets themselves. If you have any questions or comments about this new practice, please let us know. Thank you for your cooperation!
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