banner
  August 2011        

We Did It!  

Jacqueline Hannah, General Manager

        

food nanny

 

This is just about as magical as it gets for me.   

 

I love my work, I love the team I work with and I love the community I work for, so every day at Common Ground is pretty terrific. But it is days like today that point out to me just how amazing it is to work for this community.

 

In eight short weeks the owners of Common Ground Food Co-op raised $665,000 to support the expansion of the Co-op and all it means to this community:

  • more economic support of local farms
  • more access to foods produced by socially conscious businesses
  • more community education about food issues
  • more great jobs that provide benefits and a fair wage
  • more community interaction through the Co-op classroom

 

The owners of Common Ground have once again proved that they don't just talk about wanting a stronger, healthier food system and community - they are willing to invest real money and energy to make it happen. Thank you from your whole Board and staff - you inspire us.

 

So what's next? Everything! Now that the owner loan funding has been secured I will be spending August finalizing our primary lender agreements, looking over build out schedules with our architect and general contractor, and helping your department managers plan for the equipment and staffing needs of their departments post-expansion.

 

We're still on schedule to begin build out in early October but a lot will be happening between now and then. If you want to keep up with all the details of what we are working on to make the expansion a reality, please check out the expansion blog on the Common Ground website at http://commonground.coop/?page_id=1194 

 

From here on out we'll be updating it weekly, keeping you abreast of all the behind-the-scenes details of how your co-op's expansion is progressing.

 

 

We're making it happen!

 

- Jacqueline

 

 

 

From Your Board of Directors
Ben Galewsky, Board President

Ben

If you sit down with the diagram from the expansion edition of From the Ground Up and give yourself a minute to take an imaginary tour of the new store, you will come across a big open space near Cardinal Fitness that is marked "Community/Classroom." What is this? It's a very concrete example of how our co-op is a different kind of business! 

 

In roundtable discussions, surveys and informal chats it has been made clear that the Co-op's vision to "serve as an educational resource on food issues" is a valued part of Common Ground's aim. The new classroom is a place where we get a chance to put the owners' principles into action. 

 

Pursuing our ideals comes at a cost: this space will include a teaching kitchen, which requires purchasing and installing commercial appliances. The space that the classroom occupies will not be used for selling merchandise and so in a strict financial sense it will never pay for itself. 

 

Nevertheless, in the social arena we expect to see big returns. We will be able to give members of the community hands-on instruction in preparing nutritious meals with locally-sourced produce. Our respected "Eating Healthy on a Budget" class will show people exactly how to use items from our expanded bulk foods section to create inexpensive meals. The classroom space will also allow us to reverse the loss of food knowledge in our community and provide more people with the knowledge to create traditional food products such as cheese. Additionally we will be able to teach our community to be more self-sufficient with a new range of gardening classes. 

 

It is unlikely that an investor-owned business would build something so costly that would generate so little financial return. Our owners, on the other hand, are looking for ways to put their money into a resource that will make our community stronger, healthier, and more pleasurable. 

 

Join your fellow owners in investing in Common Ground and see what we can do together.

 

Have any thoughts, questions, or comments about this article or for your Board of Directors? Email the Board at [email protected].

 

Local Producer: Grok's Treats 

Q & A with Anupama Narayanamoorthy


Grok's Treats

What does your business name mean to you? How did you choose this name?  "Grok" is a name used to refer to the caveman - specifically before the onset of the agricultural revolution, when grains became a big part of the daily diet.  Grok's Treats is a name I picked to let people know that these products are made with all natural ingredients that were available before the agricultural revolution.  All of Grok's products are made with natural, unprocessed ingredients that are just so good for you.  And they taste delicious!

 

Where is your business located? How many miles do you travel to reach Common Ground?  I bake Grok's products at a professional kitchen nearby, and Common Ground is only about 6 miles from my home.

 

What do you produce? What is your signature product?  I make bars, "granola" (which is misleading because Grok's Granola has no grains - just lots of nuts and yumminess) and raisin-walnut cookies.  I'd say my bars are my signature product - they are so easy to carry for a snack on the go.

 

For how long have you been making your products?  Grok's Treats is very young - a little over a year old.

 

Where do you get the ingredients for your products?  I buy as many of my ingredients from local businesses as I can. The rest, I order on-line.

 

Do you use organic or fair trade ingredients?  Yes, some of my products are made with organic ingredients.

 

What do you enjoy most about making your products?  The best part about Grok's Treats is the knowledge that all Grok's products are good and healthy for everyone.  My kids love the cookies for a snack with a glass of milk, and I'm happy that their choice is made with natural, unprocessed ingredients.

 

What do you find most challenging about making your products?  Compared to the traditional bars and cookies, I use ingredients that are natural, organic and unique.  For example, I use almond flour, coconut, organic sunflower seeds and agave nectar - all of which are way more expensive than traditional ingredients like sugar and white flour.  It is a challenge to continue to offer Grok's Treats at a competitive price.

 

What is your philosophy/perspective on locally made goods?  I always try to support locally made goods.  For example, every summer we always go to Pontious Farm several times to pick berries.  I'm sorry to hear that this is their last season.

 

Is there anything else you'd like Common Ground's customers to know?  Please do try Grok's Treats and I'd be happy to hear your feedback on my products.

 

Coffee Prices Rising
Jonathan Barnes, Grocery Bulk Buyer

Jonathan Barnes

Coffee prices are going up. This is a pretty obvious statement, and not just for us; Starbucks, Dunkin' Donuts, and all the major national roasters are raising their prices as well. There are a lot of reasons for this - fuel costs are increasing, unexpectedly heavy rainfall in Central and South America, an unusual dip in coffee inventories around the world, etc. But while changing weather patterns and an increase in the price of petroleum explain the jump in food prices across the board, you might be wondering why coffee has been hit so hard, reaching a 34-year high on the New York Board of Trade back in April.

 

Read more: follow this link!
  
Local Food Recipe: Spicy Watermelon Salsa
Jessy Ruddell, Produce Manager 
 

Watermelon Salsa

Everybody's doing it, because it's refreshing, easy, and you don't have to cook it! Don't fuss too much about exact quantities here; just use what you have and keep tasting.

 

� small seedless watermelon, diced (about 3 cups)

2 green onions, green and white parts thinly sliced

1-3 jalapeno or serrano peppers (or more, for the brave), seeds and ribs removed, minced

1 medium cucumber, peeled, seeded, and diced

1 tablespoon each chopped fresh mint and cilantro

Juice of 1 lime

Salt and black pepper to taste

 

Gently combine all the ingredients in a large nonreactive bowl.  

 

This salsa really shines with fish and avocados, but it's just as good with plain old chips.

 


click  here for more details

 

Eating Healthy on a Budget

Led by General Manager Jacqueline Hannah

Saturday, August 13, 1-2:30 pm

Free, but pre-registration is required.

Class Location: Common Ground Food Co-op

 

Kitchen Basics

 Led by Holistic Health Coach Trinity

Monday, August 15, 6-7:30 pm
FREE! No registration required.

Class Location: Common Ground Food Co-op

 

Common Ground Story Time

Led by Staffer and Lover of Tales Ellen

Wednesday, August 17, 10:30-11 am

FREE! No registration required.

Class Location: Common Ground Food Co-op

  

Wacky Watermelon Celebration
Friday, August 19, 5:30-6:30 pm
FREE! No registration required. 

Location: Common Ground Food Co-op Porch and Parking Lot

 

Natural Approaches to GI Disorders

Led by Dr. Andrew Peters, DC, ND

Saturday, August 20, 1:30-2:30 pm

Free, but pre-registration is required.

Class Location: Common Ground Food Co-op

 

 Organic Foods

Led by Holistic Health Coach Trinity

Monday, August 22, 6-7:30 pm  

$2.50 for owners / $5 for non-owners
Maximum 20 / Minimum 3 participants
 

Class Location: Common Ground Food Co-op

   

Kooky Kohlrabi

Led by General Manager Jacqueline Hannah

Saturday, August 27, 10:30 am until we run out!

FREE! No registration required.

Location: Common Ground Food Co-op

 

Sugar Blues

Led by Holistic Health Coach Trinity

Saturday, August 27, 1-3 pm

$2.50 for owners / $5 for non-owners
Maximum 20 / Minimum 3 participants

Class Location: Common Ground Food Co-op

 

 

 

 

In This Issue
From Your Board of Directors
Local Producer Profile: Grok's Treats
Local Food Recipe: Spicy Watermelon Salsa
August Sales!
Organic Lemonade  

Check out our current sales here!
AUGUST ROUND UP

Sustainable Food Scholarship
  
This month we are Rounding Up for the CGFC Sustainable Food Scholarship.

The Sustainable Food Scholarship is an educational initiative of Common Ground.  

 

Each year, the Co-op awards the scholarship -a monetary contribution to college tuition- to a local high school senior for his or her passion for and commitment to the sustainable food movement. The scholarship is made possible by your donations!   



Round Up logo
COMMON GROUND GIVES BACK

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

COLLECTIVELY
WE HAVE
RAISED OVER $600


FOR THE FLATLANDER FOOD FOUNDRY!
Thanks to everyone who participated in our monthly Round Up! 

LOCAL PRODUCE FORECAST

Blackberries!
  

August is one of the most exciting, abundant months for local produce. Blue Moon Farm's luscious organic tomatoes will continue to be fruitful, and their varieties will multiply. Peppers and eggplants are starting to show up as well, and greens are standing strong. If you haven't seen the gorgeous elephant garlic from Allen Truck Farm in Newman, CHECK IT OUT - it is amazing.  

 

Moore Family Farm in Watseka has more produce (and meat! check out our freezer!) for us every year. Look for their sweet, sweet melons in August, as well as daikon, beans, and onions. Mileur Orchard peaches keep on coming, and they may have enough nectarines and early apples to share with us pretty soon.  

 

Herbs and oyster mushrooms from Claybank Farm in Olney are still looking good, and we hear that they'll have some more blackberries, too. Tanner Woods Farm in Danville always has unique offerings: we're expecting to see some colorful beans and groovy squash from them in August.

 

Is Entrepreneurial Farming for You?

Small farming
  
Find out what it takes to start and manage your own sustainable farm business at this 3 1/2 hour workshop presented by The Land Connection and the University of Illinois Extension.

When: Thursday, August 25th, 5:30 PM to 9:00 PM
Where: Champaign County U of I Extension Office

For more information or to register online, please visit this site.  


Ready to Start Your Farm Business?

CIFB logo

Since 2004 Central Illinois Farm Beginnings (CIFB) has been teaching new and beginning farmers how to succeed as entrepreneurs of their own farm enterprises. As a CIFB student your education will include:

-Eight business planning seminars

-On-farm field days

-A one-on-one mentorship with an experienced farmer

-Access to experts in farming and business

  

Applications to the program must be received by September 2, 2011. Apply by August 16 to receive a $125 tuition discount. For more information and to apply online visit this site

  
Store info