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  October 2011        

One Yard At a Time 

Jacqueline Hannah, General Manager    

 

food nanny

A very wise man named Tom Petty once said, "the waiting is the hardest part." How true, how true.

I run into owners every day who ask how the expansion is going, who want to check that everything is all right and things are still a go. Indeed, if there is one thing I can tell you, it is that this expansion is definitely still a go! Sales growth has actually climbed once again to over 40% over last year (keep in mind 3-12% is average for food co-ops right now all over the nation!) and literally hundreds of new owners have streamed into your co-op over the last few months. Your co-op is as fiscally sound as ever and ready for growth.

Well, if that's the case, why aren't we seeing dust yet?

  

Read more here!   

 

 

From Your Board of Directors: VOTE! 

CGFC logoAt this time, we are only dreaming of the pastoral pleasures of our Meeting of Owners out at Prairie Fruits Farm. By the time you read this, elections at our Co-op will be in a couple of days. And you should vote. For the first week in October, every one of the owners of Common Ground can and should participate in the future of our store by choosing who will fill the three seats up for election on the Board of Directors. When you shop between October 3-9, pick up candidate bios and cast your ballot at the register. Easy, right?

 

While all too often people tell you to "vote with your dollars," you possess a direct say about what lies ahead at the Co-op. You (if you spend the few minutes it takes to vote, that is) exercise democratic oversight at Common Ground. We elect a Board that represents the long-view interests of our community. So have at it. Let us take a moment to say in advance what a pleasure it will be to see you at the MOO, and thank you for voting.

 

Best, 

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

 

Local Producer Profile: Meister's Gluten Free Mixtures  

Q & A with David and Rhonda Meister

        

Meister's Gluten Free Flour

What does your business name mean to you? How did you choose this name?
Meister's Gluten Free Mixtures mixes and packages gluten free products for resale. We chose this name based on our last name -Meister- which translates to "master" in German.  
 
Where is your business located? How many miles do you travel to reach Common Ground?    
In May we expanded our mixing and packaging facility and moved our business to Paxton, which is about 25 miles from Common Ground.    

What do you produce? What is your signature product?
At this time we are just focusing on our two products Meister's Gluten Free Mixtures All Purpose Flour and Meister's Gluten Free Mixtures Bread Mix (which will be coming soon in a 5lb size available only online). 
  

For how long have you been making your products?
We started using our flour mixes in the year 2000 and started mixing our flour for sale in the year 2008.

Where do you get the ingredients for your products? 
We get most of our flour in bulk from a milling company in North Dakota.


Do you use organic or fair trade ingredients?
Since we are trying to keep our price low, at this time we do not use organic ingredients. 

What do you enjoy most about making your products?  
Our goal is putting a "Mmmm" in gluten free people's mouths!

What do you find most challenging about making your products?  
Keeping the meal moths at bay.

What is your philosophy/perspective on locally made goods? 
We believe in supporting local; if we all support the local stores, we will all enjoy more options.

Is there anything else you'd like Common Ground's customers to know? 
"Celiac disease is a genetically linked disease with an enviornmental trigger. In people with celiac disease, ingestion of gluten sets off an immune mediated response that causes damage to epithelial cells of the small intestine and other organs. There are over 300 different symptoms of celiac disease. Some of the most common symptoms are joint pain, anemia, diarrhea, constipation, fatigue and irritability. An estimated six percent of the U.S. population, or 18 million people, may be classified with gluten sensitivity, according to the Center for Celiac Research, University of Maryland." -Information from Celiac Sprue Association Website.
 
 
October is Non-GMO Month! 
Sarah Hoyle-Katz, Education Coordinator, + Non-GMO Project
Non-GMO Month 2011

 

With concerns on the rise about the health and environmental impacts of genetically engineered foods (GMOs), we hope you'll join us in celebrating Non-GMO Month this October. Throughout the month, hundreds of natural grocers across the country will host programs designed to raise consumer awareness, empower shoppers to confidently make non-GMO choices, and protect the long-term availability of food and products that haven't been genetically engineered. In addition, you'll get great discounts all month on products verified by the Non-GMO Project, a nonprofit organization working to ensure the continued availability of non-GMO food and ingredients. The Project is also our Round Up beneficiary for the month. 

 

Unfortunately, misinformation about GMOs is common. Though plantings of GMO crops reached all-time highs last year, with 93% of soybeans, 86% of corn, and 93% of the cotton planted in the United States genetically modified, the public knows little about them, their prevalence in our food, or how to avoid them. Further, the biotech companies who control this new technology have effectively prevented researchers from publishing studies on the potential risks of GMO consumption.

 

The Non-GMO Project believes that you have a right to know what's in your food, and a right to choose non-GMO. To this end, they maintain North America's only third-party standard for GMO avoidance. Since the Project's inception, thousands of products have been verified to this rigorous standard, and many of your favorite foods may already bear the Non-GMO Project Verification Mark on their packaging.

 

This seal indicates that the ingredients and practices used in making your food have met a strict standard focused on traceability, segregation, and testing of high-GMO-risk ingredients (e.g. corn, soy, canola, sugar, etc.) Keep an eye out for this trustworthy label while you shop for dinner, or your favorite snack!

 

For a complete list of participating products, or for more information on GMOs, visit http://www.nongmoproject.org.

   


Local Food Recipe: Kale Pesto
Skeeter Riddle, Produce Manager
Kale Pesto

 

This time of year I like to make a whole bunch of something that I can use for a few different dishes. This kale pesto works with pasta, ravioli, pizzas, and sandwiches. You can even slather a tad on some squash, and it is delightful. This particular recipe comes from a vegetarian blog. I hope that you enjoy it!

1/4 to 1/2 cup chopped walnuts  

4 cups kale, stems removed, chopped coarsely
1 1/2 - 2 tsp salt
2 cloves garlic, minced
1/2 cup olive oil
1/2 cup grated Parmesan cheese
ground black pepper


1. Toast the chopped walnuts in a dry, heavy skillet over medium-high heat, stirring constantly, until they start to brown and become fragrant. Keep an eye on the nuts - they burn quickly and will become bitter.
2. Bring 8 cups of water to a boil. Add 1 teaspoon of the salt, then add the kale. Cook, uncovered, until tender, about 10 minutes. Remove from the pot and drain.
3. In a blender or food processor, combine the garlic, walnuts, and drained kale and whiz until well mixed. Pour in the oil in a steady stream, and pulse until combined. Add 1/2 teaspoon of the salt, pulse, then taste. Add the remaining 1/2 teaspoon of salt if necessary.
4. Transfer the pesto to a medium-size bowl and stir in the cheese and pepper.  

 


click here for more details

 

MOO - Annual Meeting Of Owners
Sunday, October 2, 1-3 pm
Location: Prairie Fruits Farm and Creamery


Owner Appreciation Day
Tuesday, October 11 - ALL DAY
Location:  Common Ground Food Co-op


Eating Healthy on a Budget
Led by General Manager Jacqueline Hannah
Tuesday, October 11, 6-7:30 pm
Free, but pre-registration is required.
Class Location: Common Ground Food Co-op


Common Ground Story Time
Led by Staffer and Lover of Tales Ellen
Wednesday, October 19, 10:30-11 am
FREE! No registration required.
Class Location: Common Ground Food Co-op


Food Preservation on a Limited (Time) Budget
Led by Co-op Owner Martha Mills
Saturday, October 22, 2-4 pm
$6 for owners / $12 for non-owners
Maximum 10 / Minimum 5 participants
Class Location: UU Church Kitchen
309 W. Green St., Urbana


 

 

 

 

In This Issue
From Your Board of Directors
Non-GMO Month
Local Food Recipe: Kale Pesto
October Sales!
WholeSoy Yogurt  

Check out our current sales here!
OCTOBER ROUND UP

Non-GMO Project logo
  
This month we are
Rounding Up for the The Non-GMO Project. The Non-GMO Project is a non-profit organization created to offer consumers a consistent non-GMO choice (non-GMO products are produced without genetic engineering or recombinant DNA technologies). Learn more about them here!

   



Round Up logo
COMMON GROUND GIVES BACK

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

COLLECTIVELY
WE HAVE
RAISED
OVER $600

FOR PRAIRIE RIVERS NETWORK!



 Thanks to everyone who participated in our monthly Round Up! 

Following Up with CU-Garden 

Sarah Hoyle-Katz, Education Coordinator 

        

C-U GardenIn May we donated the proceeds from our annual Plant Sale to CU-Garden, a local organization making gardening available to all members of our community. Because of this, Booker T. Washington Elementary School in Urbana is getting a garden! Here are more details from CU-Garden's Executive Director, Erin Harper:

What is CU-Garden?
CU-Garden is a student organization from campus composed of about 7 students from all different major backgrounds, including Environmental Sciences, Business, and Economics. We are building 6 raised school garden beds in addition to about a dozen community plots in Douglass Park near the new Booker T. Washington [BTW] STEM School in north Champaign. 

How will the school use the garden?
CU-Garden has worked with BTW to incorporate the school plots into the curriculum for all grades. Students will be learning about soil, bugs, plants, etc. and will be taken to the plots to physically see the topics they are covering in class.

What are the future plans for the garden?
The future of our garden looks bright. The community and school plots should be ready by the spring and we will begin actively trying to rent out all of our plots this winter. We also plan on expanding this project to additional elementary schools in the area and are working with the Champaign School District to achieve this.

 

 

LOCAL PRODUCE FORECAST

Chestnuts
Hello everyone. Allow me to introduce myself: I am Skeeter, the new Produce Manager here at Common Ground Food Coop. I am very excited to be here, and I look forward to meeting many of you!

We are looking at some really delicious stuff coming from Blue Moon. They are talking up their fall broccoli, cabbage, kohlrabi, green onions, and carrots for the upcoming weeks. Moore Family Farm, along with Blue Moon, will be bringing in all kinds of winter squash. Look for the Red Kuri; it has a subdued flavor with a hint of chestnut. Speaking of chestnuts: keep an eye out for them to make their way across the Iowa border to us from J & B Chestnuts the first week of October!

 

Round Up Election 2011

Round Up logo 
 
OWNERS - vote for our 2012 Round Up organizations! Make sure you vote between October 3rd and 9th! (It's the same time as the Board election, so why not vote for your Board members while you're at it?)

 

Common Ground Classes

CGFC Logo 
 
Common Ground will be offering fewer classes than normal each month for the rest of 2011. Why? Because we're busy preparing for the new classroom next spring and creating a fairer wage structure for class instructors! Thank you for your patience as we lay the groundwork for next year's wonderful classes.

 

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