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Movin' on Up
Sarah Hoyle-Katz, Education Coordinator
August is a time of transition. Students are coming back for school, people are coming back from vacation, the Co-op is in the midst of its expansion, and now we have a new Education Coordinator!
I'll be attending graduate school at the University of Illinois starting this fall, so Common Ground has hired Maya Bauer -whom you might recognize from the Front of House- as our new, soon-to-be-full-time Education Coordinator. If you have any questions or suggestions about classes, newsletters, outreach, food policy or more, Maya is now your contact (education@commonground.coop). Along with her come further exciting educational changes - the opening of our Flatlander Teaching Kitchen in a few months, more educational classes and events, very possibly a quarterly printed newsletter, and more!
It's been a pleasure to talk, learn, educate, and teach with you. I hope to see you around the community, co-op, and new classroom; if you see me, please say hello. Here's looking forward to all the amazing transitions this fall!
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Expansion Update
Jacqueline Hannah, General Manager
One down, four to go!Common Ground's expansion project at our Lincoln Square location is a complicated, five stage process. Phase One completed on July 16th and we are now well into Phase Two, a mere four weeks from its completion, in fact. What will completion of Phase Two mean for your shopping experience? Well, Phase Two itself is all about rebuilding Common Ground's back stock space (you can read the details here in last month's expansion update) so Phase Two won't change too much for you . . . until it ends. Then, its going to get exciting! Read More!
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From Your Board of Directors
Ben Galewsky, Board Member
 This month I was fortunate enough to spend a week in Bellingham Washington, just south of the Canadian border. As an unashamed co-op tourist, I spent quite a bit of time in the Community Food Co-op which was a delicious and enlightening experience.
First of all, it's always so nice to visit a new co-op. Each one has its own very unique vibe and culture and yet the familiar "co-op deals" signs are festooned on their shelves too since we are all part of the National Cooperative Grocers Association. Membership in this organization gives us all increased buying power to lower costs, and shared expertise to improve every member co-op's operation.
One of the inspiring treats of visiting other co-ops is the chance to see how Common Ground might look in the future. The Community Food Co-op made their move to a big, modern store in 1994 and have spent that time growing and strengthening. They now have 17,000 owners and generate just under $25 million in sales.
They are able to use that social and financial capital in many ways, including significant sales of locally grown and produced items, extensive classes and community outreach activities. They also formed the "Community Food Co-op Farm Fund" which provides grants and low-interest loans to support and establish projects that benefit the local farming community.
As owners I encourage you to visit other co-ops while you are out traveling. When the person at the cash register asks if you are a member you can tell them that you are an owner of Common Ground in Illinois. I have always received a smile, a welcome and the same discounts they offer their owners. We are indeed part of a big family. | Have any thoughts, questions, or comments about this article or for your Board of Directors? Email the Board at board@commonground.coop.
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Local Producer Profile: Windcrest Dairy
Q & A with Kurt Bizenberger, Owner
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 What is your business? We are a family owned and operated dairy.
What does your business name mean to you? How did you choose this name? 20 years ago we moved to a new farm during a very windy spring, since there was already a windmill on the property my dad said we ought to call it Windcrest Dairy, the rest is history. Where is your dairy located? How many miles do you travel to reach Common Ground? Our dairy is located in Trenton Illinois, 155 miles south-west of Common Ground. For how long have you been making your products? Our family has been selling local milk for more than 80 years. We have been producing yogurt for 15 months.
Do you use organic or fair trade ingredients? Our products are not certified organic and we use minimal amounts of herbicides to control invasive plants. As we say, 'it's the closest thing to organic for half the price.' What do you enjoy most about making your products? I most enjoy meeting the people. We are able to introduce people to the production process and lead them on tours of the property. What do you find most challenging about making your products? This year the drought has been really hard on farmers. We also always face the challenge of meeting with the inspectors from all of the different certifying agencies. What is your philosophy/perspective on locally made goods? Locally and regionally produced goods are fresher and sit in transit for less time. I get to meet the people who buy our products and they, in turn, can understand who they are supporting with their consumer dollar. Is there anything else you'd like Common Ground's customers to know about your business? We're a family farm. We offer tours to several thousand folks a year and love to hear from you! Look us up on the website and on Facebook!
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Local Food Recipe: Green Bean-and-Red Bell Pepper Toss
Skeeter Riddle, Produce Manager
 This is a recipe from Southern Living that can be tweaked and altered to make a seasonal dish that will work with just about anything fresh from your garden. Potatoes and corn make great additions. Sugar Snap Peas also work in place of the green beans.
Ingredients
- 2 tablespoons butter
- 2 (8-oz.) packages French green beans
- 1 red bell pepper, cut into thin strips
- 3 shallots, sliced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
Preparation
1. Melt butter in a large Dutch oven over medium-high heat. Add green beans, bell pepper strips, and remaining ingredients, tossing to coat. Add 1/4 cup water.
2. Cook, covered, 4 to 6 minutes; uncover and cook, stirring often, 1 to 2 more minutes or until water is evaporated and beans are crisp-tender.
Megan Natter, Slidell, Louisiana,Southern Living
OCTOBER 2007
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click here for more details
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Attend a Board Meeting
Monday, August 13, 5:30-7:30pm
FREE! Please send a quick email to board@commonground.coop if you are planning to attend!
Meeting Location: Champaign Public Library
Common Ground Story Time
Led by Staffer and Lover of Tales Ellen
Wednesday, August 15, 10:30-11 am
FREE! No registration required.
Class Location: Common Ground Food Co-op
Common Ground Eating Healthy on a Budget Class
Led by Common Ground Staff
Saturday, August 18th, 1-2:30pm.
FREE! No registration required.
Class Location: Lincoln Square Conference Center
Beekeeping Essentials
Led by Maggie Wachter
Sunday, August 19, 1-3 pm
$2 for owners / $5 for non-owners
Minimum 5 / Maximum 25 participants
Class Location: Common Ground Porch
Ice Cream Social
Sunday, August 19, 4-6pm
Fundraising Event - All Proceeds go to the
No Kid Hungry Campaign
Meeting Location: Common Ground Porch
Nut-Free Cooking with Kids
Led by Alexis Jones
Saturday, August 25, 10-11:30 am
FREE for owners / $5 for non-owners
Class Location: Common Ground Food Co-op
Wacky Watermelon Celebration
Friday, August 31, 5:30-6:30 pm
FREE! No registration required.
Location: Common Ground Food Co-op Porch
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