Getting Involved
Maya Bauer, Education Coordinator
"It's time we move beyond voting with our forks," said Wes King, the young charismatic Interim Executive Director of the Illinois Stewardship Alliance. King went on to talk about how the things we choose to purchase to eat are, absolutely, important to changing our food systems but that we, as engaged and empowered citizens, are responsible for making real changes in the legislation that puts us in a position, as a state, to consume 95% imported foods when our soil is some of the best farming land in the world. This crazy figure is a direct result of legislation that dates back decades, and if we have any hope or imagination for creating real changes in our food systems we have to start getting involved in making sure that the laws and policies that are being passed and enacted around us reflect our needs and aspirations.
That brisk sunny Wednesday in March Mel (Front of House), Kristi (Grocery), and myself got into the car and pointed towards the southwest, towards our Capital's wide eerily deserted streets. We joined 5o or so constituents from all over the state for a training put on by the Illinois Stewardship Alliance, empowering us to go to our representatives and, as constituents, ask them to participate in Local
Foods Awareness Day and to vote for legislation with local foods in mind. It is our responsibility, as engaged citizens, to show up and let our voices be heard and to hold these elected officials responsible to their constituency. We traipsed around in a group of 7 people (mostly Co-op owners!) from the CU area urging our representatives to co-sign and support a few key pieces of legislation, including two composting bills that are currently in the House [HR 2335 Urban Composting Reforms, and HR 3319 Rural Composting Reforms]. The coolest part about the whole day was the opportunity to feel a part of this democratic process. This IS something that we can be a part of and that we have the power to change. |
From the GM: Our Community Impact
Jacqueline Hannah, General Manager
I'm on a lot of e-mail lists about food, as I bet many of you are too. I'm on lists about food policy in our state, and about organic food issues; lists about vegetarian cooking, and lists about small farm advocacy; lists about backyard food production, and lists about food co-op best practices from all over the nation. One of the lists I am on, one that is put out by a national organization for conventional grocery stores, contained a story this past month that really grabbed my attention and excited my imagination.
What grabbed my attention? An article about how the parent company of the Kroger's grocery chain just announced that they will donate $3.8 million over three years to K-12 education in the US. Wow. Three point eight million donated to a powerful and important cause. Imagine me whistling at that moment, because I was. Heck, $3.8 million is about what we did in total sales at Common Ground in the entirety of 2012. I admit it, I was impressed. It sounded like a hearty commitment to give back to the communities that support them and make their success possible.
I admit, I stewed on this news that morning. As I walked through our great Co-op, got my morning yogurt, said 'hi' to staff and early morning customers, I kept thinking, "I want food co-ops to be leading in giving back to our communities, I know that we do. But how can we compete with that? I mean, $3.8 million in donations over three years?" But as I started climbing the stairs back to my office above the Co-op classroom, a light bulb went on. I needed internet access and a calculator, pronto. I fairly flew up the last stairs and into my office.
A quick search on the internet and I knew Kroger has approximately 3650 stores so $3.8 million in donations over three years works out to be $347 per store in donations per year. $347, now that's a very different number. To put that in perspective, your food Co-op, Common Ground, donated over $13,000 to local and national charities that enrich our community and food network in 2012 alone. I'm kind of a geek for numbers, but I think you can see what I saw. $347 being donated per year per Kroger food store that is earning an average of $22.4 million per year in each community that hosts them, versus $13,000 being donated per year by one food co-op out of $3.9 million in sales.
Co-ops make huge impacts on our communities. At the center, the very heart of every food co-op, is enriching and empowering communities. Its easy to look at large corporate donations and be impressed - and indeed, kudos to Krogers for making a commitment to give back to the education system in the US - but its also easy to take them out of context and to see our local efforts and impacts as small by comparison. They are anything but. What we accomplish together, in every food co-op community in our country, is far more powerful. Its about a lot more than the numbers, but even if we just based it on the numbers, the numbers also kind of speak for themselves, don't you agree?
Jacqueline
P.S. What to learn more about how food co-ops have more positive impacts on their communities than conventional private and investor owned grocery stores? Check out the video and poster (farther down the page) here about how the data stacks up - they'll make you proud that you support/own a food co-op!
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From Your Board of Directors: What's Next?
Sam Vandergrift, Board Member
Pretty cool thing already happened, right? A group of regular folks decided that buying the type of food they wanted should be more convenient, and so they built a local grocery intent on bringing those foods to town. And for most the the nearly 40 years since, Common Ground Food Co-op simply maintained until recently exploding into the vibrant incarnation of today. And all because the idea behind the store enthralled everyone along the way. Being a grocery remains something of a superhero esque alter-ego when discussing our identity. This distinction between what the store does and what Common Ground is becomes more apparent as we grow. More room equates to more products. More room allows more local growers access to fair markets for their goods. More room drives revenue to subsidise food and education programs. For your Co-op, these metrics equate to a solid bottom line, and ending in the red or black is part economic and part social. More room drives the social economic engine of CGFC. Expansion of what makes us more than a grocery follows expansion of that which does. So the question remains: What's next? The most obvious answers to this for Common Ground lie in the consumer desires of the owners. Answering this in terms of a more this, more that will fulfill the needs of many. Indeed the relationship between most of our owners and customers ends somewhere around the cash register. Yet the values that sustained your Co-op from last century to today -democracy, self-determination, community, freedom, education, equality, liberty, justice- shall drive us towards greater things beyond the front door... |
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...Read MORE!
Have any thoughts, questions, or comments
about this article or for your Board of Directors? Email the Board at [email protected].
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Local Producer Profile: Second Nature Honey
Q & A with Maggie Wachter, Owner
What does your business/farm name mean to you?
Second Nature Honey implies that eating honey should be second nature because it is the most natural sweetening alternative. Right away I had customers who told me that eating honey should be "first nature". I couldn't agree more.
Where is your business/farm located?
I run my business out of my house in Urbana, which is just a few blocks away from Common Ground. From there I tend my bees on farms in Champaign County. I ensure that all my bee locations will provide the bees with high quality foraging opportunities. My farmers all practice organic or natural farming. You can spot one of my apiaries from the road: the hives are located in the CSA garden behind St. Matthew's Lutheran Church on Philo Road.
What do you produce/grow/raise? What is your signature product?
I produce gourmet honey, which is honey that is prized for its gourmet flavor. My honey is not just to spread on toast, it is also to savor. I have two types of honey, infused honey where organic ingredients such as flowers and herbs are added to the honey, and honey that is made 100% by the bees.
For how long have you been making your products?
I have been a beekeeper and honey vendor for almost five years. Every year I learn something new. Beekeeping is a wonderful profession because you are constantly challenged and deeply satisfied.
Where do you get the ingredients for your products?
The bees provide me with my main ingredient, honey, and I buy my organic flowers and spices at natural food stores like Common Ground.
Do you use organic or fair trade (natural) feed/practices?
I ALWAYS use organic, natural and fair trade ingredients. I believe that I have to be true to my customers by providing the highest quality products.
What do you enjoy most about raising your products?
I am a bit of a gourmet chef, and I enjoy mixing and matching spices and herbs to flavor honey. For example, my chamomile-lavender honey infusion is a delicious balance of chamomile's sweet fruitiness with just a touch of floral lavender playing in the background. I love it when customers help me find new pairings for my infused honeys.
What do you find most challenging about raising your products?
Beekeeping is like any profession that works with nature: you can try to manage it, but sometimes Mother Nature takes matters into her own hands. Last year, for example, I was determined to harvest spring honey from blooming trees like black locust and basswood. However, the trees blossomed so early that there wasn't a chance to get the bees ready for the harvest. I will try again this year.
What is your philosophy/perspective on locally made goods/farming and agriculture?
A direct connection with your food producers deepens your connection with the Earth. This planet really is a Garden of Eden when we live in harmony with nature. Everyone benefits, including the bees.
Is there anything else you'd like Common Ground's customers to know about your business?
I practice sustainable beekeeping. This means I treat my bees with kindness and respect. Over the years, my relationship with my bees has grown into a magical synergy. I still get stung occasionally, but when I do, I know the bees are just reminding me stay focused on what's important, the earth, the sun and the flowers.
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What's for Dinner?
Led by Colleen Wagner
Tuesday, April 2nd, 5-7pm
Juicing 101-RAW FOODS STYLE
Led by Jodie Baty
Tuesday, April 9th, 6-7:30pm
$15 owners/$20 non-owners
Life in the Hive
Led by Maggie Wachter
Thursday, April 11, 6-8 pm
$3 for owners / $5 for non-owners
Natural Remedies for Pets
Led by Penny Watkins-Zdrojewski,
Animal Wellness Counselor
Saturday, April 13th, 2- 3:30 pm
$3 for owners / $7 for non-owners
Cooking With Spices
Led By Anu Bommakanti of HeRMES Clinic
Sunday, April 14th, 2-3:30pm
$15 owners/$20 non-owners
Led by Claudio Bisanzi, Tuscan Chef and
owner of Inside the Tuscan Kitchen
Monday, April 15th 6-8pm
$25 owners/$30 non-owners
Earth Week
April 16th- 22nd
Pasta Pasta!
Led by Abraham McClurg
Tuesday, April 16th, 6-7:30pm
$15 owners/$20 non-owners
Minimum 4/Maximum 10
Common Ground Story Time
Led by Staffer and Lover of Tales Ellen
Wednesday, April 17th, 10:30-11 am
FREE! No registration required.
Wellness Wednesdays
Led By Joanne Mierek, Wellness Manager
Free! Come on by, no pre-registration required
Led By Zack Grant, U of I Student Sustainable Farm
Thursday, April 18th, 6-7:30pm
$ 15 for owners/$ 20 for non-owners
Sweet Delicious Gluten-Free Baking
Led by Wendy Heller
Saturday, April 20th, 2-4pm
$15 owners/$20 non-owners
What Does it Mean To Be Gluten Free?
Led By Isabel Ivanova Neacato of HeRMES Clinic
Sunday, April 21st, 4-5:30pm
$15 owners/$20 non-owners
Wine, Prairie Fruits Farm Cheese, and Leslie Cooperband!
Led by Billy LeGrand
Tuesday, April 23rd, 7-8 pm
$10 for owners / $15 for non-owners
Feed the Birds
Led by Dr. David Horn
Saturday, April 27th, 2-3pm
$7 owners/$12 non-owners
Making Sausage
Led by Laurence Mate
Sunday, April 28th 3-4:30pm
$15 owners/$20 non-owners
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April Sales! | | Check out our current sales here!
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Common Ground Gallery got a PUBLIC ARTS GRANT !
| Each Year the City of Urbana Public Arts Program and the Urbana Business Association grant a variety of arts programs, events, and ideas. This year your trusty Co-op applied for (and received!) grant money to build out a permanent gallery space in the Flatlander Classroom. Our Gallery will offer a high traffic space for the community to interact with local art.
We invite artists to apply to show in our Gallery. Applications can be found here and are due on April 26th for the 2013-2014 Gallery year.
If you would like to participate in the judging panel to select artists please contact: education@ commonground.coop
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From your Deli!
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Common Ground is well-known for our hot, ready-to-eat housemade soups. We've perfected dozens of recipes throughout the years and have kept all of the favorites in steady rotation. We not have even more soup options, with expansion! Every Saturday in March we introduced a brand new soup. Continue to look out for new soups every Saturday during
the month of April! These special soups will be put out by the kitchen staff at 11AM. As always, our soups contain all local and/or organic ingredients when possible!
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APRIL ROUND UP FOR GOOD
| The TIMES Center is a non-for-profit organization and a program of the Mental Health Center of Champaign County. They serve as a men's Transitional Living Facility. Empowering men through structured programming and offering support services to transition to independent living. All homeless men are welcome, regardless of race, religion, creed, color, disability, national origin, age, veteran status, sexual orientation or those in any other protected class. |
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GIVES BACK As part of our mission to build community.... COLLECTIVELY we have raised
For the Food Co-op Initiative ! Thanks to everyone who participated in our monthly Round Up for Good! |
Produce Forecast
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Can you hear that? It's truckloads of local produce coming our way! April is here and that means another season of fabulous local fruits and vegetables has begun. Go ahead, get excited! First on the shelves we should see local asparagus and head lettuce. Soon to follow will be greens, peas, beans, parsnips, and radishes. What can be more exciting than that? How about the fact that we will be welcoming seven new farms to Common Ground's shelves in 2013, while continuing our support for our current seventeen!
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| Taste the Local! Tues, April 16th 5-7pm |
Join us for our popular weekly sampling event, Tasting Tuesday, with a new twist. Tuesday, April 16 is the first day of Earth week 2013, and we're going to be featuring samples from local producers around the store. Come try local produce, confections, and other goodies from 5-7pm!
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Grocery Spotlight
Ready for some Spring Cleaning!? Check out CGFC's great selection of soaps for the season! Natural cleaning products contain no phosphates, synthetic dyes and perfumes, or harsh chemicals. Milder on skin and safer for the environment, many natural, plant based soaps are also very versatile: Dr.Bronner's Castile soap is great as a shampoo, bubble bath, dish detergent, laundry soap, or general household cleaner. For tough jobs, mix it with enough baking soda to make a paste, and scrub away grease and dirt!
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Tip for Ragweed Allergy Sufferers
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Spring is coming (really) and for some, that means allergies. If you suffer from ragweed or other weed allergies, consider eliminating melons, cucumbers, bananas, sunflower seeds, chamomile, and echinacea from your diet or supplement regimen. These substances have been shown to exacerbate allergic symptoms.
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Earth Week EVENTS!
Earth Week
April 16th- 22nd
Earth Week 2013 is a time to promote awareness and appreciation for the Earth's environment, sustainable living, and earth awareness.
We'll have tips and tricks for "greening" up your life posted around the store, raffles for those who choose sustainable transportation, and more!
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Totally Local Tasting Tuesday
Environmental Movie
(TBA) Screening
at the Art Theater Co-op!
Tuesday, April 16, 7:30pm
Friday, April 19th, 4:30-6:30pm
Alternative Foodways
Sunday, April 21st,1:30am-3pm
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