pumpkins
  October 2014        
Food For All: "Doubling Down" on Creating Access at CGFC

Jacqueline Hannah, General Manager


 
"Now what? What direction do we go with this next?"

 

These are the questions the managers of CGFC and I found ourselves asking about CGFC's Food for All program in the fall of 2012. The program, launched in January of 2009, was a quilt of ideas, some borrowed from other food co-ops (the FFA discount, the Staples list), and some created by our staff (the FFA recipes, the free "Eating Healthy on a Budget" class, and the FFA equity grant). 
We had also just expanded the program with CGFC's new classroom, adding free hands-on FFA cooking classes and the FFA education grant that made it possible to take any CGFC class for free for those with economic need. When CGFC launched Food For All, it was in response to owner and staff desire to for their co-op to do more to make CGFC fiscally accessible. But what does it mean, to be "fiscally accessible"? To whom? And did we hear you, the owners of the Co-op, correctly - is that what you wanted the focus of FFA to be? We were definitely hearing from you that you were proud of the program, but also that not enough of you were aware of it, and many of you wanted to see it do even more. We needed to hear more from CGFC owners and the broader community in order to answer these questions and make the program more deeply serve their vision for FFA.

We've spent the first half of 2014 doing exactly that, listening to you, the owners of CGFC, and to others working to address healthy food access in C-U. We set out to create a unifying mission statement for the FFA program, objectives for the program, and next concrete steps for its development, all with your input as our guide.

 

Read More HERE...

__________________________  

Autumnal Readiness

 Maya Bauer, Education Coordinator

 

As we settle into fall, we must ready the homesteads, put up the season's bounty to reinvigorate us during the dead of winter, dream up fun Halloween costumes, and start simmering lots of delicious soups. 

 

 

Fall Ideas, Resources, and Readiness (an incomplete list!)


- Pumpkins, pumpkins, pumpkins!

With nutrient dense flesh and edible seeds, pumpkins and other squash are great additions to any fall line-up. Make a pumpkin pie! Or carve a Jack-o-lantern for cheer, and compost the remains to add nutrients to your soil. Pick one up at the Market or at the Co-op this week!

- Better together: Work in teams. Find neighbors or friends and rake leaves, winterize windows, or turn gardens under together. This builds community and turns tasks into fun times!

- Keep track of yard waste pick-ups: Urbana or Champaign

 

Check out the Co-op's delicious soups and fall favorite drinks (like our
Hot Apple Chaider). Find other great soup ideas: HERE 

- Kick start your fall, check out these lists:


- Check out the Park Districts: Urbana and Champaign have great line-ups! 

- Bring your kids to enjoy Halloween with us at the Co-op:

 

_________________________  

From Your Board of Directors: Celebrating Our Impact
Todd Sweet, Board Member
todd

On the evening of September 20th more than 300 people gathered for the annual Meeting of Owners (MOO) at the Lincoln Square Mall. Hosted by the Board of Directors and planned by the CGFC staff, the event featured live music by Rebecca Rego and the Trainmen, delicious food from Huaraches Moroleon, and a cash bar featuring beer and wine from the Co-op. For those of you who were unable to attend, provided below is a brief summary of the events.


I presented on behalf of the Board and focused on our recent growth and how it has strengthened the Co-op's ability to meet its Ends. For those unfamiliar with our Ends, they are a set of four principles that provide the strategic framework for the Co-op. When the Co-op opened its doors at the new Lincoln Square location in 2008 it had: 2,150 sq ft of retail space, 2,300 owners, $975,000 in sales, and 10 staff members. At the end of 2013 Common Ground boasts: 5,700 sq ft of retail space, more than 5,400 owners, sales of $7.1 million, and close to 100 full-time and part-time employees. By any measure we are a rapidly expanding business. In fact, for the last five years Common Ground has been the fastest growing food cooperative in the nation! But more importantly, we are a growing organization that has remained dedicated to the vision outlined by our Ends. We invite owners to visit the store and pick up a copy of the Impacts Report, which outlines how Common Ground has worked to achieve our Ends in 2013.

Read the whole MOO summary HERE...
Want to let your Board know what you think?  They love hearing from you! Contact your CGFC Board here. 

Turkey Time

Jonathan Barnes, Meat Buyer

It's Fall once again! As we come to harvest time again, that can only mean one thing - Thanksgiving. A tradition for years here at Common Ground is the fantastic turkeys raised by one of our local farmers, Stan Schutte at Triple S Farms. Located in Southeast Shelby County, right outside of Stewardson, Mr. Schutte raises beef cattle, several breeds of pigs, and chickens both for meat and eggs, in addition to his holiday turkeys. The turkeys are a breed called Broad Breasted Bronze, developed in the late 19th and early 20th centuries. Unlike the turkeys you'll find in most grocery stores, Stan's birds are raised on open, organic-certified pasture.


This past April, Common Ground ordered turkeys for Stan to raise just for us. The farm received the turkeys as day-old hatchlings and they have lived there ever since. As chicks, they live together in a open indoor enclosure (not in cages) under heat lamps for several weeks. Once they are feathered, they are moved outside to certified organic pasture. They are regularly moved to new areas of pasture, defined by temporary fences. Although they are too heavy to fly, they can hop the fence, and according to Stan, they break out on a regular basis to wander around the farm. They are very social and always wander in groups; and they like people, so they will usually follow the farmer back to their pasture. From late spring to early fall they eat grass, other vegetation and insects, and are also fed a blend of organic grains and whole soy which Stan grows on his land to feed his livestock.

 

This year we've got three pickup dates for our customers who choose to preorder their turkey. Preordered turkeys will cost $4.49/lb, and can be picked up on Sunday 11/16, Tuesday 11/18, and Saturday, 11/22. During all three of the turkey pick-up times, Stan will be at Common Ground to answer questions and talk about his farm and livestock. To ensure that you get the size of turkey you prefer, we encourage customers to order their turkey early. Pre-ordered turkeys must be picked up on the day chosen at the time the deposit was made. Should there be any turkeys that are not spoken for by pre-order, we will offer them off the shelf for $4.99/lb.  


 

____________________

Voting Results

Lara Orr, Owner Services Coordinator  

 

Board Results

Serving on our Board is a direct line to shaping the future of our Co-op for years to come. This year we are happy to welcome Magdalena and Halie to the Board, and glad to have Martha and Todd continue to serve on the Board.  Thanks to all who voted!

As in years past you will find the total number of votes each candidate received below:

Halie Kastl-145 votes- 1 year term

Magdalena Casper-Shipp-155 votes- 3 year term 

Martha Mills-161 votes- 3 year term

Todd Sweet-167 votes- 3 year term


Round Up for Good Results

This year we had over 44 local, regional, and national organizations nominated by our owners. Through a newly developed Round Up For Good advisory committee headed by General Manager Jacqueline Hannah, the Co-op developed a selection process geared towards finding organizations that best aligned with our Ends and determined the top 24 organizations to appear on the ballot. From those 24 organizations, 11 have been selected for participation in our Round Up for Good program in 2015. We reserve the 12th slot for our Food For All Program.


Organizations are listed below:


 

The Eastern Illinois Foodbank

Daily Bread Soup Kitchen

Crisis Nursery

Planned Parenthood (CU Chapter)

Rape Advocacy, Counseling, and Education Services-RACES

The Bike Project

Prosperity Gardens

Prairie Rivers Network

Anita Purves Nature Center

Independent Media Center

WEFT Community Radio

Food For All Program


40th Anniversary T-shirt Vote Results

We really enjoyed digging out the t-shirt archive and reliving a little of our history with you! The winning T-shirt design is below! Thanks to all our owners who participated in this fun process and we look forward to seeing these t-shirts around town! T-shirts will be available in store in November for a limited time only.
Know who made it or what year it was released? Let us know! 
_____________________

click here to sign up or for more details

Beer & Wine Pairing Smackdown: Fall Brews vs Big Reds!

Led by Jessica Rasmussen & Katayun Salehi

Monday, Oct 6th, 6-7:30pm

$10 owner/$15 non-owner 

 

Cooking Healthy on a Budget: Spinach and Feta Quiche

Led by Monee Smith

Tuesday, Oct 7th, 6-7:30 pm

Free, but pre-registration is required.

 

Led by Kacey McCormack & Ashley Sorrentino

Saturday, Oct 11th, 1-2pm

$10 owner/$15 non-owner

 

Food For All Basics: Meat

Led by Monee Smith

Saturday, Oct 11th, 3-4:30p

Free, please pre-register

 

A Taste of History

Led by Heidi Sirbu

Monday, Oct 13th, 6-7:30pm

$10 owner/ $15 non-owner

 

Led by Monee Smith

Friday, Oct 17th, 6-7:30pm

Sign up to volunteer!

 

Eating to Combat Chronic Disease

Led by Alan Creech, ANP/CNP

Saturday, Oct 18th, 2-4pm

$15 owner/ $20 non-owner

 

Wine Tasting Extravaganza

Featuring VINTAGE WINES

Saturday, Oct 18th, 5-8pm

$5 at the door

 

Led by Amanda Farasat

Sunday, Oct 19th, 4-6pm

$2 owner/ $4 non-owner

 

Common Ground Toddler Time, Ages 1-4

Led by Carol Osgood

Tuesday, Oct 21st, 10:30-11am

FREE! No registration required.

 

Led by Jessica Rasmussen & 

Paul Simpson of Vintage Wines

Wednesday, Oct 22th, 6-7:30pm

$10 owner/$15 non-owner

 

Cooking Healthy on a Budget: Tamale Pie

Led by Erinn Dady

Thursday, Oct 23rd, 6-7:30 pm

Free, but pre-registration is required.

 

Vegetarian Indian Delicacies: Zucchini Kofte and Rice

Led by Shuchi Agrawal

Sunday, Oct 26th, 1-2:30pm

$20 owners/$25 owners

 

Organic Garden Conversion 101

Led by Carey Smith

Monday, Oct 27th, 6-7pm

$7 owner/ $12 non-owner

 

Wellness Wednesday: Herb-Enlightened

Led by Kimberly Bouk

Wednesday, Oct 29th, 6-7pm

Free, please pre-register

___________________ 

Moving Beyond the Fork: Why Policy?

Read about the Illinois Stewardship Alliance

Good local food and farm policy can help grow local food systems in many ways. By creating regulations that expand the sales of locally produced foods, offering programs and technical assistance for beginning farmers, and creating programs to connect underserved communities with fresh, healthy local fruits and vegetables, policies have supported the growth of local food systems. Policy reforms are needed to overcome barriers and require active and engaged stakeholders to bring change. Illinois Stewardship Alliance (ISA) is working hard to drive policy change. ISA represents sustainable agriculture, family farms, and local food producers to policymakers in Springfield and Washington. ISA tracks legislation, supporting good policy and opposing bad policy that promotes sustainable agriculture and local foods. ISA also organizes an annual lobby day to bring consumers, advocates, and producers of local food and sustainable agriculture together with their legislators.
 

Want to see current legislation? Check it out HERE...
__________________________   
In This Issue
From Your Board of Directors
Pre-Order a Turkey!
Voting Results
October Classes and Events
Co-op Art
October Sales!


Owner Deals!

Check out our current sales here!
OCTOBER ROUND UP FOR GOOD

FOOD FOR ALL
 The Food For All program is Common Ground's effort to make healthy food more accessible to all through pricing and education. Through this great program we offer pricing, recipes, classes, grants, and discounts. Help us make it happen! 

Round Up for the Food For All program all month, as part of your transaction!
_______
Round Up logo
COMMON GROUND GIVES BACK

As part of our mission to build community:
Cooperatively
we have raised
OVER $1200

for the 
in September.

 Thanks to everyone who participated in our monthly Round Up for Good!
_______
New Gallery Art
Christopher H. Morris 
Our Art Gallery in the Flatlander Classroom just had new work installed. Christopher H Morris' show  SkyScapes will be in our gallery for the next two months

Hope you'll join us in supporting local art!

_______
Know Your Wine:

Mark your calendar!! Common Ground Food Co-op's 1st Annual Wine Tasting Event!  

October 18th 

from 5-8pm, 

20 wines...more info to follow! Stay tuned!


BEER!  Oktoberfest is here!!  Keep on the look out for the explosion of amazing fall inspired beers that will be filling your CGFC Specialty dept!  Great Lakes, Southern Tier, Left Handed and many more to come! Bier trinken!!

_______ 

Know Your Coffee:

We love drinking and serving great coffee!  The Peacemaker Espresso we use at the espresso bar is both organic and fair trade certified.  At the self-serve coffee counter, you'll find informational signs on the wall above each pot of coffee that tells you about the beans, the growing process, and the tasting notes. You'll also find information about whether the beans are certified Fair Trade or Direct Trade--a model that is even more farmer-friendly.  Look online for comprehensive descriptions of this model and what it means for farmers and consumers alike!
 

_______ 

Veggie Spotlight
Blue Hubbard Squash

The Blue Hubbard Squash is the perfect heirloom squash to serve for a group on a cold autumn evening.  Known for its huge size, funky shape, and blue-gray color, the Blue Hubbard is great for holiday decoration as well as dinner. Its incredibly hard skin makes it especially long lasting for winter storage so you can have it on display for months before eating it! Its dense, fine-grained deep orange flesh is starchy and flavorful with the nutty, sweet taste of a sweet potato. It's best steamed, baked, or roasted and you can serve it topped with brown sugar or maple syrup and a pat of butter right in the empty seed cavity. It can also be mashed or pur�ed with butter and seasoning before serving.This squash is perfect for baking, pies, and soups, so pick one up the next time you are in Common Ground and you'll be able to experience its glory for yourself!


 

_______ 
 

Halloween Treats
Fair Trade Trick or Treat

October is the time celebrate autumn apples, pumpkins, Halloween, and...Fair Trade Month! Check out your Co-op's selection of seasonal trick-or-treats, like Annie's Halloween Bunny Grahams and Yummy Earth lollipops. We'll also have sales on some great fair trade products from Equal Exchange Co-op, including their infamous Caramel Crunch Chocolate bars and a selection of teas and coffees perfect for brisk fall days.


 

_______ 
 

Hair and Skin Care

Andalou Naturals is a full line brand of skin and hair care products using anti-aging fruit stem cell science and a minimum 70% certified organic ingredients. The entire line is verified gluten-free and is the first beauty line to be certified Non-GMO! Andalou has recently added 1000 Roses Sensitive Skin Solutions for skin that is easily irritated, uneven, dry, or flaky. The serum, toner, and night cream smell heavenly and feel even better. Additional 1000 Roses products are available to special order; just ask at the Welcome Desk.

 

_______