c h e q u a m e g o n f o o d c o o p e r a t i v e

juicy news from the chequamegon food co -op

summer2013 5 Summer

Happenings

The big quesTion many people ask about buying local is: What’s in it for me? it’s easy to point to the big picture benefits of buying local. When you purchase a product made in the area you decrease the environmental inputs, increase the money kept in the community, and increase the number of jobs. While these are all compelling reasons in their own right, you can also see many personal, tangible benefits from purchasing goods made and

LocalFood

700 WMain St.

Magic Carrots 6 7 8

grown in our community. Fresher produce: Conventional produce travels several days or weeks to reach the store shelves. Local food often sells within a day or two of harvest. More nutritious: The decreased travel time gives local fruits and veggies a nutritional leg up because the nutrients have less time to leech out before they reach your plate. Wider variety: Local growers are not hampered by the sensitive qualities of produce that might be damaged in shipping. Whether you buy local heirloom tomatoes or

local berries, you’re more than likely buying a variety

that wouldn’t make the trip to the store

unblemished if it had to be shipped very far. To make it easier for you to commit to buying local, the

Chequamegon Food Co-op

has made some important steps

toward furthering our commitment to supplying

this community with locally produced goods. We’ve signed the good Food Charter which addresses the import role a vibrant local food system plays in the overall health and prosperity of our region. We’ve signed the superior Compact wherein we agreed to attempt sourcing 20% of our products locally by 2020. We’ve developed our ChiP for Change program to supplement our micro-loan program. We’ve also created the Produce Promises program to insure a steady supply of fruits and veggies for our produce cases. We also recently implemented our “buy Local, eat Local” promotion. The campaign includes new “local” signage and a new “buy Local, eat Local” guide. our new “eat Local” t-shirts and shopping bags offer a visual way for you to share your commitment to the message. We have also added a line to the bottom of our receipts that tells you what percentage of your purchases was local. We hope these resources help you and encourage you to join us in a commitment to buying local.

buy local?why

PHOTO: Our produce case will be brimming with local fruits and veggies this summer. Here, cashier Christel Sketch models our new “Eat Local” shirt.

Have you ever visited the places where your food comes from? This summer, the Co-op will be hosting two farm tours that are open to any who wish to come along. One tour will visit farms that are located south of Ashland, while the other tour will visit farms north of Ashland. The tentative dates are Sunday, July 28, 2013 for the South Tour and Sunday, August 4, 2013 for the North Tour. Stay alert for more details as the dates draw nearer.

For more Local Food News, turn to page 6. Feel free to contact Alan Spaude-Filipczak, our Local Food Projects Coordinator with any local food related questions. E-mail:alans@cheqfood.coop or phone (715) 682-8251.

farm tours

c h e q u a m e g o n f o o d c o o p e r a t i v e2Today, as i am WriTing, we are still recovering from the 16+ inches of wet snow that fell on ashland yesterday, may 2, and looking forward very much to the forecasted temperatures in the 60s coming up next week. The theme of our newsletter this quarter is

“local.” as readers of my previous newsletter pieces know, i tend to gravitate to numbers and data when talking about the Co-op (or most anything else). one of my daughters even suggested years ago that my epitaph should read

“if it could be counted, he did.” i'll begin today by citing some of the statistics produced by a 2012 study commissioned by the national Cooperative grocer association (nCga), an organization your Co-op

has been a member of for the last five years. if the following information piques your interest you can find out more at www.strongertogether.coop/food-Co-op-impact-study. This data is nationwide but indicative of the impact you and your Co-op have on the local economy.

•Onaverage,thereare157local farmers and product producers working with each store. •20%oftheproductssoldare locally sourced. •13%ofincomeisdevotedto charitable organizations. •38%oftherevenuereceivedis then spent locally. •$14.31istheaveragehourly employee earnings, including bonuses and profit sharing.

from the manager •68%ofemployees are eligible for health insurance. •19%ofastore’s revenue is spent on local wages. •96%ofcardboard handled is recycled. •81%ofplasticsarerecycled.

When many of us think about local at the Co-op we focus on local produce. The Co-op defines local as being sourced within 100 miles of the store. Last year wepaid35localproducers381checkstotaling$31,559,whichrepresented 12% of our total produce purchases for 2012. This year we have already entered into agreements through our Produce Promises program with local producers to purchase at least $54,000worthofproducefromthem,ajumpofmorethan70%from 2012. We would purchase more if they could produce more, and we will need them to produce more for us as we move into our new store with a much expanded producedepartmentinmid-2014. one of the ways that the Co-op is supporting local producers is through the board-created micro-loan program which has issued morethan$30,000ofno-interestloans in the past six years. a way that you can help us help them produce more for us to buy and eat is by ChiPping in your change when you shop at the store. We ask that you simply round up your purchase to the next whole dollar and ChiP in that change to increase the pool of funds available to be loaned to local producers. since we initiated this program the first of January this year you have collectively CHIPpedin$3,600throughtheendofApril,anaverageof$900per month. We are very pleased to have had this much contributed to the lending pool, but the

ChiPping is being

done by fewerthan3

out of every 10 shoppers who come through the store. This means that more than 7outof10shopperschoosenottoChiP. We would like to increase the amount of the individual micro-loans above the current maximumof$2,500perloanbutneed more customer ChiPping to make that happen. if everyone ChiPped in just every other time they shopped we would nearly double the amount we have been collecting. earlier this year the Co-op signed the superior Compact, an agreement signed by retailers and restaurants across the northland committing to attempt buying 20% of everything purchased for sale or use in the business from local growers and producers. While we may be moving in that direction for produce, we sorely need more local food processors and artisans who would make the fruits of their labor available for sale in your store. one final piece of local to bring to your attention is the opportunity that members will have later this summer to participate in a member loan program as part of the financing package that we are putting together to pay for the relocation ofthestoreto700WestMainstreet. This member loan concept has been presented at three meetings of members in march and april of this year with very positive feedback and some substantial commitments being received after the meetings. a legal offering of this program will be available in the next month or so, at which time we will begin a formal campaign to solicit

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manager continued on page 11

By Harold Vanselow, General Manager

Linda Rise AssociAte Broker · Accredited Buyers representAtive · Green

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Down-to-earth help with buying or selling real estate in Ashland and Bayfield Counties.

t h e g r a p e v i n e · s u m m e r 2 0 1 3

the grapevineDistributed quarterly to the members of the Chequamegon Food Co-op.

Editor: Meagan Van Beest Layout & Design: Jill O’Nell at graphicallyput.com General Manager: Harold Vanselow Board of Directors: (general e-mail) board@cheqfood.coop John Beirl, beirlj@gmail.com Sara Lehr, tharrtell@gmail.com (415) 706-5948 Sara Hudson, sara_helgeson@hotmail.com (715) 209-5836 Joel Langholz jjandm@centurytel.net Chad Rickman, board@cheqfood.coop (715) 209-2018 Joe Russo, yojoehd@hotmail.com (715) 373-2237 Jarrod Stone Dahl (715) 292-2760 stonedahls@dishmail.net

Everyone is welcome to attend Chequamegon Food Co-op Board of Directors meetings, held the third Tuesday of the month at 5 p.m. on the second floor of the Vaughn Public Library in Ashland.

THE CoopErATivE priNCipLES • Voluntaryandopenownership. • Democraticownercontrol. • Owners’economicparticipation. • Autonomyandindependence. • Education,training,andinformation. • Cooperationamongco-ops. • Concernforcommunity.

our MiSSioNThe Chequamegon Food Co-op is dedicated to providing ecologically-sound foods and products, the production and quality of which, promote the health of our members and our community.

ENDS STATEMENTThe Chequamegon Food Co-op exists so our community has an enhanced quality of life; our community has access to healthy, organic, and locally-produced goods; our community has a thriving local economy; and our community is knowledgeable about choices that impact the economy, personal wellness, and the environment.

WHErE WE ArE215 Chapple Avenue, Ashland, WI 54806Open Mon-Fri 9 a.m. to 8 p.m.Saturdays 9 a.m. to 7 p.m.Sundays 10 a.m. to 5 p.m.(715) 682-8251 · chequamegonfoodcoop.com

LETTErS To THE EDiTorSubmissions are accepted on an ongoing basis. We do not guarantee that a letter will be printed. Please keep letters to 250 words and include your name, phone number, and email address. We will not print your phone number or e-mail. Letters should be e-mailed to: outreach@cheqfood.coop. Letters and newsletter articles do not necessarily reflect the opinions of the Board of Directors, staff members, or management of the Chequamegon Food Co-op.

ADvErTiSiNGPlease contact Meagan at (715) 682-8251 or meaganv@cheqfood.coop. Deadline for next issue is July 31, 2013.

Where are you from originally and what brought you to Ashland? i grew up in rockford, illinois and i came up here to attend northland College. i’ve left the area a few times, but i’ve always come back. The people and the environment here are unparalleled.

What do you do at the Co-op? i am the buyer for the freezer department, the bulk spices/herbs/teas, and the magazines.

What’s your favorite thing about working here? getting to see so many people that i know. also helping shoppers with new diet restrictions locate products in the store that they will enjoy.

staff profile 3Kristin

oppermanfroZen & herB Buyer

Big Flavor Pecan Twist - Local

Buckwheat Flour

Brown Rice Flour

Equal Exchange Organic Fair Trade Whole Raw Cashews

what’s new in bulk?

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greetings! as i sit and write this letter, i am wondering how it can be may and we have over ten inches of snow on the ground. our garden veggies that were started from seeds now sit tall in the window looking for a bigger home. For now it will be in bigger pots… before i begin talking about our future, i want you to know that the Chequamegon Food Co-op is doing wonderfully and we as a board are grateful for all the hard work the entire staff puts into making our store the success that it is. Thank you so much. april was a month filled with information. There were quite a few different meetings that i attended. one of them was the national Cooperative grocers association meeting in st. Paul, minnesota. at this meeting co-op general managers and board representatives from all over the country met to discuss the co-op movement. There was a tremendous amount of information shared by various outlets including the nCga and individual co-ops. successful co-ops are expanding at a rapid pace right now. The public today has an increased knowledge and desire for healthy organic, along with locally produce foods.

From this knowledge, co-ops are finding that if they don’t expand they run the risk of disappearing due to increased competition. While taking in the vast amount of information they put out at this meeting, i walked away feeling good about our decision to grow our store and help build our local economy. did you know there are some co-ops out there thathaveover30%oftheirsalesfrom local producers? Wouldn’t it be a huge economic benefit for our local communities if we could do that in our store?!? This brings me to the next thought…What do we want Chequamegon Food Co-op to looklike5,10,20yearsdowntheroad after our expansion? do we want to pay down our debt or double our membership? maybe we want to be a zero net energy store or maybe we want to have 50%ofoursalesfromlocalproducers. it has occurred to me that we as a board have been in a reactionary position for the years that i have been here. now that the store is stabilized and things are moving along in a positive direction, i think we need to get to work creating a “vision” for our future. This is going to be a large undertaking and will take some time. i want to make sure

By Chad Rickman, Board President

we do this right and have lots of input from everyone. Throughout the next year we will discuss

“vision planning” at our monthly board meetings. The creation of our vision, what it entails, and what the process will be at this time are unknown. This is the beginning. The next year is going to be very busy for this board of directors. We have the expansion that will be starting, capital campaigning for the expansion, member participation, and many other areas to work on for the new store. We are also going to spend more time this year working on growing our knowledge of Policy governance and how to best utilize it to ensure cohesiveness between the board, the store operations, and our members. Time will be spent working on building our vision and future board preparedness. my goal is to make it so that as the current board members leave the board, new board members can step in

and have a significantly smaller learning curve, with a solid foundation to understand the decisions we have made. This all sounds like a lot of work, and it will be, but i feel this board of directors is up for the challenge. We are willing to do what it takes to lead us in a positive direction that all members are comfortable with and can fully support. Communication will be the key for everything we do. i will do my best to make sure that the board of directors keeps members informed every step along the way. i also hope that as we ask for information and help throughout different communications and committees that you, our member-owner, take some time to give feedback and volunteer. We are a member-owned cooperative. members helping members. We can make this a true gem in all of Wisconsin and possibly the midwest. i think we can, and i feel we are ready. Sincerely, Chad Rickman

from the board

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Saturday, June 8, 2013 8 a.m. to noonbike day at the ashland area Farmer’s market, 200 block of Chapple avenue

Thursday, July 4, 2013 11 a.m.ashland’s independence day Parademain street in ashland

Saturday, July 13, 2013 8 a.m. to noonKids’ day – a Cheeky monkey Club event at the ashland area Farmer’s market, 200 block of Chapple avenue

Sunday, July 28, 2013 time and itinerary TBAChequamegon Farm Tour south route

summer events! Save the dates for these fun summer

activities. Look for additional classes and events throughout the season on our website

Events Page, in the sunflower seed, on

Facebook, in The scoop, or in store.

Sunday, August 4, 2013 time and itinerary TBAChequamegon Farm Tour north route

Saturday, August 10, 2013 8 a.m. to noonTaste of the bay Food Festival at the ashland area Farmer’s market, 200 block of Chapple avenue

Saturday, September 14, 2013 8 a.m. to noonharvest Festival – a Cheeky monkey Club eventat the ashland area Farmer’s market, 200 block of Chapple avenue

what’s new in general?

A variety of kitchen gadgets from RSVPFrom knives to herb spinners!

New Purses from Blue Q

African Market Baskets

Sidekick bags from Chico

Full Circle Glass Water Bottles

We say hello to Mechaela Hudak, bookkeeper, and welcome Jane Anderson as she moves back to cashier/stocker. We say goodbye to Derek Campbell, cashier/produce/monkey extraordinaire.

We also note the following anniversaries at the Co-op:Lucas Allen (1 year)Meagan van Beest (1 year)Kristin opperman (3 years)Emily Melco (6 years)pat Brown (6 years)Harold vanselow (6 years)Hannah Sorensen (7 years)Christel Sketch (8 years)

staff updates

6 c h e q u a m e g o n f o o d c o o p e r a t i v e

➤

newsmicro-loans awardedspring brought us another great round of micro-loan recipients! our micro-loan program awards small, interest-free loans to local farmers and food producers in an effort to build a stronger local food economy and to provide more local foods for our shelves. sassy Nanny Farmstead Cheese (michael stanitis) of herbster received a loan for fencing materials to be used as part of a forest/pasture rotational grazing system for dairy goats. sassy nanny products are found in the cheese cooler of the store. Angel Acres Farm (the mcCutchen family) of mason received loans to boost production of both farm-fresh eggs and pastured pork. angel acres pork products can be found in the meat section of our frozen department. be on the lookout for angel acres eggs in the future. Mammoth Pastures (Xander Waters and melissa helman) of ashland received loans to purchase plants, electric fencing, and greenhouse materials. Xander and melissa are just getting started with their farm, and we hope to see wonderful mammoth acres food products in the store someday.

food & community grantsThis spring, we were able to extend $5,000infundsfromprivatedonors to our local food community by offering a grant opportunity through a request for proposals. The response was strong and significant, and we are happy to announce the recipients: Hermit Creek Farm (Landis and steven spickerman) of high bridge, a longtime produce supplier to the Co-op, received funds to insulate their new pack and storage building

for vegetables. This building will help hermit Creek to increase production of their high-quality, certified organic vegetables that have been a staple of the store for twenty plus years. North Wind Organic Farm (Tom galazen and ann rosenquist) of bayfield received funds to convert an old allis Chalmers g cultivating tractor from diesel to solar electric energy. The tractor will be used for environmentally friendly and efficient weeding of the sweet and beautiful berries that have been a perennial favorite at the Co-op since the1980s. River Road Farm (Todd and Kelsey rothe) of marengo will use their funds to assist in the building of a new wash and pack station for fresh greens and other vegetables. Look for an expanded selection of river road produce this growing season and in the future. Northcroft Farm (brian Clements) received funds for farmers’ market display equipment including stands and baskets. northcroft has become an anchor vendor at the ashland area Farmers market, and we are looking forward to a beautiful produce display this year. Angel Acres Farm (the mcCutchen family) of mason received funds to assist in an effort to develop an effective pastured poultry system for farm fresh eggs. The mcCutchens will build an “egg-mobile” to move the chickens to fresh pasture on a regular basis. Great Oak Farm (Chris duke and family) of mason and a few neighboring farms submitted a collaborative proposal to purchase a Jang brand crop seeder. The two-wheeled push seeder directly sows seeds into the soil at appropriate spacing. The seeder will be used primarily for vegetable crops such as carrots, beets, and salad mix.

Local Food Projects Coordinator, Alan Spaude-Filipczak recently polled Co-op staff to ask what types of locally grown and/or processed foods they would wish we had on store shelves. From that poll comes this top ten list. Read through and consider whether you or someone you know is willing to take the initiative with any of these items. Please inquire for more info.

1. rolled oatsFarmers have had centuries of success growing oats in northern Wisconsin. Rolled oats (oatmeal) is one of our best sellers in the bulk section, and we would love to see an enterprising person invest in the equipment necessary to champion this product.

2. Salsa/tomato sauceAround Labor Day, there are typically more local tomatoes than can be consumed fresh, and many of us set to work preserving the bounty. Salsas and other tomato-based sauces and condiments sell well at the Co-op, and the market niche is ready and waiting.

3. Frozen peas & green beansIt would be a daunting endeavor for any farm or food processing business to profitably grow, pick, shell, and freeze these leguminous delicacies, but we would love to see frozen veggies of all kinds make their way to the store.

4. Dried herbsBasil, oregano, chamomile, catnip, and many other herbs could be dried and integrated into our bulk herb section. A processing license is required to dry herbs for sale, though the license is fairly easy to acquire.

5. Crimini mushroomsCrimini (brown button)

mushrooms are a hot seller in the produce case! Though we can currently get them from Eden, Wisconsin, we would love to have them grown locally.

6. Sweet cornWe’re looking for someone to step up to the plate and grow organic sweet corn in sufficient quantity, at a reasonable price. Fresh picked would be a great start, but there is also a need for frozen and canned corn.

7. rutabagaGiven the cultural relevance of “beggies” in our region, it’s befuddling that the produce department has not had a reliable supply of the tubers in the fall and winter. We sell a reasonable amount, and the opportunity is there for an intrepid grower to take.

8. Sour creamWe have local milk, ice cream, yogurt, and artisanal cheeses in our cases, but there is a need for other value-added dairy products. Sour cream is a tasty staple in many recipes.

9. Corn chipsWe currently stock Blue Farm corn chips from southern Wisconsin, but is it too much to ask for locally grown and/or processed corn chips? Probably, but we can wish.

10. Stone fruitsThis may seem far-fetched, but anyone who has tasted a Bayfield peach knows how wonderful it can be. If an orchardist can manage climate and other growing challenges organically, there is a market for peaches, plums and other stone fruits—both fresh and dried.

BoNuS iTEMSWe'd also love to see more local non-food handicrafts, including textiles, tools, and utensils.

Local Food Wish List

Top 10Local food

T H E G R A P E V I N E · w I N T E R 0 8·0 9t h e g r a p e v i n e · s u m m e r 2 0 1 3

WHAT iS AN ENDS STATEMENT?A ends statement defines

7as We PrePare To move intoournewspaceat700Westmain street in ashland, many customers have wondered about the building’s history. board member Joe russo put in a request for information to the helpful folks at the ashland historical society. here is what we discovered. built by Thomas e. Pugh between1899and1901,thetwostory building belongs to one of five blocks built by Lewis Cass Wilmarth.

Wilmarth built a mini real estate empire in ashland, as did many wealthy families of the victorian era. (in fact, the Wilmarth mansion is just a couple blocks to the south of our store on Chapple avenue.) The adjacent one-story buildingat700WestMainStreetwasbuiltinthelate1950s.Atsome point, the warehouse that stood in place of the parking lot was destroyed by fire. The building first housed a general store operated by Thomas C. shutt and albert W. rowe called The schutt brothers. Within the first year of operation, the business name was changed to albert & rowe’s The glass block Company. The glass block initially specialized in dry goods and glass, but expanded to become afulldepartmentstorein1905.They carried house furnishings, women’s clothing, and home décor. The store’s delivery car, a rarity at the time, frightened a horse belonging to the american express

Companyin1902.AccordingtoanarticlefromtheSeptember17,1902editionofThe Daily Press, the automobile is said to have had “a chain drive, a clutch, steered by a lever, the engine was started by a crank on the side of the car” and it was “a one-seater with an iron step to get into the car.” rowe worked hard to drum up business through regular

advertisements in the newspaper and the company grew quickly in its first five years. according toa1905article,TheGlassBlockemployed20to30clerksandoccupied13,000squarefeet of sales space. due to the store’s size, the manager used an internal telephone system to communicate with the staff. Their sales in the first part of 1905grewby30%comparedto the previous year and rowe expectedtotop50%bythefall.The store motto was “where a dollar does its duty” and rowe was described as “a genial, well met fellow, courteous to the last degree, and a loyal supporter of ashland’s every interest.” In1913,SamSherbacovpurchased the building from Wilmarth and installed his own furniture store called Columbia Furniture Company. he also changed the building’s identification block from

“Wilmarth” to “sherbacov” to

signal the switch in ownership. it is sherbacov’s name that we still see today. The company mainly sold household furniture, including mattresses, beds, and couches. at some point, the store added admiral radios and refrigerators to the mix and proudly advertised them on a large neon sign. Columbia Furniture Company operatedat700WestMainStreetfrom1913through2006.in that time, the business was mostly owned by sam sherbacov or his descendants. ownership transferred to William “bill” h. boutwell, sherbacov’s nephew, in1979.Boutwellownedthebusinessuntil1995,whenhisson sam took over the company. in 2006, the business was sold to hank martinsen, sr. shortly thereafter, bob hilgart bought the business (but not the building) and changed the name to bob’s FactoryOutlet.Fornearly40years, through ownership and name changes, the familiar face of salesman Tom marzari has greeted customers at the door. in 2011, the Chequamegon Food Co-op board of directors voted to purchase the building for a possible expansion. now, we are preparing to write the next chapter in the fascinating history of700WestMainStreetasacooperatively owned and operated grocery store.

the fascinating history ofThe Chequamegon Food Co-op recently signed the SupErior CoMpACT—a pledge to make 20% of all purchases storewide from businesses within the western Lake Superior region by 2020. This will be a major challenge, and we’ll need the help of our local food producers to ensure that there is a large volume and wide variety of local foods on the market. Maybe you can help! If you or someone you know has a skill for growing a particular food or has a delicious recipe, we would like to encourage the entrepreneurial spirit. For many of us, the hurdle of starting a certified kitchen is too high to jump over, but there are other options available. Talk to local restaurateurs and see if kitchens are available for rent during off times. A few kitchens, including those at Big Flavor Foods in Washburn and Freehands Farm in Ashland, are currently willing to discuss shared use of their space. Both businesses can be contacted via telephone: Big Flavor Food (Will & Mark) at 715-373-0452 or Freehands Farm (Michelle) at 715-563-0323.

CoopErATioNin the

KITCHEN

Happy Hollow Fresh Mozzarella - Local

Springbrook Organic Dairy Cajun Cheese Curds - Local

Smoked Provolone

Bass Lake Pepper Chevre

Organic Valley Organic Whipping Cream - Carrageenan Free

what’s new in the fridge?

700west main

c h e q u a m e g o n f o o d c o o p e r a t i v e8aLThough besT KnoWn for their scrumptious carrots, hermit Creek Farm is actually a diversified

vegetable farm located 20 miles of south ashland in high

bridge, Wisconsin. owned and operated by Landis and steven spickerman, the farm runs for a full 11 months out of the year, with four employees added each growing season. The

farm encompasses about 100 acres, with seven in vegetable

production and about the same in cover crop, along with a small orchard and sugarbush. hermit Creek Farm began almostbyaccidentin1993.having both been raised on farms, Landis and steven love to grow things. They started out with a plan to produce all of their family’s food. When Linda rise, then general manager of the Chequamegon Food Co-op, asked Landis if she had any extra lettuce, the spickermans obliged with a delivery of leafy greens. This initial supply led to one of the longest-running producer relationships the Co-op still maintains, with two deliveries per week coming in during the high season. When asked what they love about farming, beside their aforementioned affinity for growing, Landis and steven

cited independence. They both like setting their own pace and having a tangible sense of accomplishment. That feeling often comes from something as seemingly simple as weeding an overgrown bed or growing top-notch carrots. steven also appreciates the immediate feedback they get from customers. When visiting hermit Creek Farm, you’ll notice several unorthodox looking things, inlcuding the clipboards hanging in the hoop houses. unlike the stereotype of farming as riding tractors and making hay, work at hermit Creek Farm requires a lot of record keeping (where those clipboards come in handy) and hands-on labor (where an able back and hands come in handy). The spickermans do have a host of machines to help with farm tasks, including a transplant rig that requires four people to operate. all told, the farm staff transplants about 100,000 seedlings per year, whether by hand or machine. now, let’s get back to those carrots. When asked whether they have ever heard of hermit Creek Farm, many Co-op shoppers immediately identify the farm’s signature crop as a favorite. The spickermans credit their soil fertility for the superb taste of all their crops. They utilize an

the secret to those great tasting carrotshermitcreeK

intensive crop rotation system that includes a diversity of cover crops and fallow periods, as well as a rotational grazing plan with pastured hogs. For 20 years, they have also composted the food scraps from the Co-op, The black Cat, and more recently, ashland baking Company for use on their fields. in any given year, they compostapproximately15,000pounds of waste from the three Chapple avenue businesses. Landis and steven utilize several season-extending techniques to keep their crops on schedule, which are especially important in years like this one that seem to have every extreme of weather in any given week. The farm has nine hoop houses, which help the spickermans start crops sooner and keep them longer into the fall. Landis and steven also count on their diversity to help them weather the unpredictability of farming. besides a diversified product offering, hermit Creek also uses a variety of ways to sell their products. Their primary focus has been selling quality produce through the Chequamegon Food Co-op. steven says that their relationship with the Co-op has really shaped their business as they have grown. it has been and will be the number one place for them to sell. They also provide shares

owners: Landis & Steven Spickerman

Location: High Bridge, WI

Started: 1993

Size: 100 acres with 10 acres in active tillage, 4 acres in apple and pear orchard, and about 20 acres in active sugarbush

Noted features: Certified organic

Specialties: Carrots, spinach, mixed greens, winter squashes, cherry tomatoes

hermit creeKat a glance

farm

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· Personal Injury· Workers’ Comp· Wrongful Death· Criminal Defense / OWI· General Trial Practice· Divorce & Family Law· Wills / Power of Attorney· Boundary Disputes & Easements * Located across from the Food Co-op

715 · 682 · 9151200 chapple Avenue

p.O. box 486Ashland, Wi 54806

www.ashlandlegal.comfmlaw@ashlandlegal.com

Proudly Supporting the Ashland

Area Farmer’s Market!

T H E G R A P E V I N E · w I N T E R 0 8·0 9 7t h e g r a p e v i n e · s u m m e r 2 0 1 3

PHOTO: Steven and Landis in one of the farm's nine hoop houses

for their successful community supported agriculture (Csa) program. The hermit Creek Csa offers a whole-diet, year-round opportunity to purchase fresh, local foods. The farm also has a well-attended stall at the ashland area Farmer’s market in the 200 block of Chapple avenue each summer. Landis and steven both enjoy the opportunity to directly talk to their customers at market and also share stories from the trenches with other farmers. harvest time at hermit Creek requires hand-picking produce at least four times per week. sometimes, if the crops have really hit their stride, Landis and steven pick veggies daily. much of the harvest goes to the Co-op, into Csa boxes, or to market. Late-season storage vegetables (including their carrots) are kept in a root cellar until needed.

Seth Vasser 715-209-0209

Wintergreen RemodelingAffordable Efficiency Improvements

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Your source for local free-range chicken & turkey in the Chequamegon Bay Area

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NOWTAKINGORDERS

Like many small farms, hermit Creek requires that one person works the land full time and the other has a “regular” job. Landis is the primary farmer, while steven, a botanist by trade, supplements the family’s income with an off-farm job at the u.s. Forest service. While no farmer could ever be accused of getting into the business for money, Landis says she and her family earn enough to be perfectly comfortable. Plus, Landis says that growing produce means they can have the freshest foods and eat like kings. What does the future hold for the fields and hoop houses of hermit Creek Farm? Landis and steven recently received a grant from the Co-op to purchase new equipment for their new packing facility. They also plan to add two or three more hoop houses, along with adding more acreage into production. steven says they want to become good agricultural Practices (gaP) certified, which focuses their efforts on best agricultural practices that verify fruits and vegetables have been produced, packed, handled, and stored in the safest manner possible. They also hope to change over their seasonal employees to year-round. and, of course, hermit Creek will be expanding the amount of food they grow to keep up with the demand for locally grown produce, especially their sought-after carrots. To learn more about hermit Creek Farm, please visit their website at: hermitcreekfarm.com

9

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10c h e q u a m e g o n f o o d c o o p e r a t i v e

wellness wednesdayssummer WiLL soon be here and i am looking forward to the local farmers’ markets and the abundance of fresh produce. i like author michael Pollan’s seven words for eating. he says everything he’s learned about food and health can be summed up in seven words: “eat food, not too much, mostly plants.” he goes on to say, “eat food: means to eat real food – vegetables, fruits, whole grains, and yes, fish and meat.” Pollan also suggest avoiding what he calls “edible food-like substances.” he also has food rules and my favorites are “don’t eat anything your great-grandmother wouldn’t recognize as food” and “don’t eat anything with more than five ingredients or ingredients you can’t pronounce.” i am eating the real food diet and encourage you to try it, too. enjoy this summer’s

fresh produce and support your local farmer. July brings Katherine Roman to the store. Katherine roman originally trained at Therapeutic body Concepts in san antonio, Texas. While certified in massage therapy in Texas she worked in a variety of spa and clinical settings as well as maintained a private mobile massage practice. Katherine and her husband moved to ashland in 2006 to start a family and she attended the WiTC Therapeutic massage program to become nationally certified by the national Certification board for Therapeutic massage & bodywork (nCbTmb) and licensed in the state of Wisconsin. she has worked to build on her skills as a massage therapist by attending classes and hands-on workshops including neuromuscular, deep tissue, myofacial and craniosacral, prenatal massage, reflexology and reiki energy work. she has a full-time practice in the ellis school where she utilizes her skills as a massage therapist to help her clients alleviate pain and maintain their wellness goals. Katherine will be at the store from 2:30 until 5:00 p.m. on Wednesday, July 10, 2013. For all sports, it is important to eat in a manner which will provide the greatest comfort, safety, and performance possible. nutritional needs are greatly increased when activity levels are high and physical demands are great. are you feeling drained after that run? Our August guest is Craig Schowalter and he will be able to answer those sport and performance nutrition

Julie Sorensen, Wellness Manager

questions from Noon to 2:00 p.m. on Wednesday, August 14, 2013. Craig has a bachelor of science degree with graduate research in food chemistry, biochemistry, and nutrition. you may think nutrition sounds stuffy and boring, but Craig makes performance nutrition exciting. Plus, it is essential not only for performance, but for recovery, injury repair, general health, weight management, and wellness. Thinking about remodeling your home this fall? Our September Wellness Wednesday, Seth Vassar, may be able to help you. seth vassar started Wintergreen remodeling because he wanted to remodel homes in a way he could feel good about. This included creating healthy homes for healthy occupants. he has completed the environmental Protection agency’s lead remodeling certification as well as many courses offered at the midwest renewable energy association. he will be available from 3:00 until 6:00 p.m. on Wednesday, September 11, 2013 to discuss lead paint hazards and precautions, volatile organic compounds present in paints, adhesives and other products, mold and moisture issues, bringing fresh air into a home, and to answer any other questions you may have about remodeling your home safely. We still need Wellness Wednesday guests for the fall, so if you have a health related business and would like to fill a slot, please let us know. Play safe in the summer sun and take time to smell the flowers.

NortherN Light AcupuNctureKristy Jensch

cAc (Wi), LAc (MN)

rm 306 · Vaughn LibraryAshland Wi

(715) 373-5491 · (715) 209-1485

save the date!

2nd Wednesday of each month means 10% off on health & body care products!

JUL 10 · AUG 14 · SEPT 11

Noni Juice Superfruit, Burdock and Gotu Kola Capsules from Now

Dynamic Health’s Nopal Gold Cactus Juice

Thompson Calm & Focused For Kids

what’s new in supplements?PERFECT TOUCH

M A S S A G E

amy billman, LMT

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715-373-5836

what’s new in body care?

Dr. Wood’s Facial Cleanser Zion Health Clay Brite Toothpaste

JR Watkins Hand Soaps

Pureline Tongue Cleaners

Aloe 80 Shampoo & Conditioner chequamegonfoodcoop.com

French Meadow Bakery Gluten Free Brownies

Glutenfreeda Chicken Cheese Burritos

Three Twins Ice Cream – Carrageenan Free, Organic, and Fair Trade

Udi’s Gluten Free Cinnamon Raisin Bread

Woodstock Organic Pomegranate Kernals

Woodstock Organic Sliced Okra

Woodstock Organic Brussels Sprouts

what’snew in frozen?

t h e g r a p e v i n e · s u m m e r 2 0 1 311

CHECK oNLiNE!You can get The Grapevine and the Co+Op sales fliers right from our website at:

chequamegonfoodcoop.com

manager continued from page 2loans from any member living in Wisconsin who is interested in supporting the growth and relocation of the Co-op with a loan. This program is good for the Co-op, good for the member making the loan, and since it is a local investment, it helps grow the local economy in a way that will benefit all of our current and future members. That brings me to the last point of my message for the quarter. We need more members. having more members helps the Co-op in several ways. one of the ways is that our financial viability is measured by lending institutions and other external parties by the ratio of our debt to our owners’ equity. We know that our debt willincreasebyabout$2millionas a result of the relocation. one of the ways that we can increase our equity is by having new members join and for existing members to become fully vested. Those actions provide us with much needed cash flow through the expansion as well as increasing the equity portion of our balance sheet. Consider talking with friends, relatives, and neighbors about joining the Co-op or consider

givinga$25membershipasagift. We currently have more than 1900currentandfullyvestedmembers. if 10% of us could get one other household to become a member that would add more new members to our roster than we normally get in half a year. one of the benefits of membership is receiving a patronage rebate. The rebates for your purchases during 2012 will be available at the cash registers when you shop beginning sometime in June. all you have to do to get your rebate is shop at the store sometime duringthe90dayperiodthattherebates will be legally available.

✂C L I P TO R E D E E M · N a M E & M E M b E R N u M b E R M u s T a P P E a R O N R E v E R s E s I D E !

save 10% onany one visit!

we love

members!our

vaLID THRu auG 31, 2013 · NO aDDITIONaL DIsCOuNTs aPPLy

Ray’s Polish Fire Wheat Free

Ginger People Ginger Sesame Marinade

Amore Tomato Paste

La Tourangelle Black Truffle Oil

Bob’s Teff Flour

Que Pasa Blue Corn Chips

Vermont Real Sticks- 3 Flavors (Meat)

Reed’s Kombucha – 3 Flavors

Virgil’s Dr. Better

Probar Core – 2 Flavors

Annie’s Fruit Bites – 2 Flavors

Alive & Radiant Foods Kale Krunch

Dream Blends Drink - 2 Flavors “Milk”

Flax USA – Flax “Milk” – 2 Flavors

Mi-Del Chocolate Snaps

Glutino Sandwich Cookies

Lakewood Organic Prune Juice

what’s new in grocery?

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LoCaTeD on oLD CTy K, 4 1/2 miLes off hwy 13715-779-0155 • Open Sat & Sun 9 am - 5 pm

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online catalog at:www.thedraw.org

Watch your mailbox for a notice as to the official timing of the rebate availability. our members are the driving force behind both our mission and our success. The staff and board thank you for supporting your Co-op and making “buy local” more than just a catchphrase.

harold vanselow, General Manager

T H E G R A P E V I N E · w I N T E R 0 8·0 9PREsRT sTD.

u.s. POsTaGE PaID

DuLuTH, MNPERMIT NO. 1003

215 Chapple Avenue · Ashland, WI 54806

Large: 4.4” x 5.36” $120/issue

Medium: 4.4” x 2.6“ $60/issue

small: 2.12” x 2.6” $30/issue

CHaNGE sERvICE REquEsTED

One-time $30 set up fee10% discount for annual contracts

spread yourwordWITH A quARTERLY CIRCuLATION

of close to 2,000 families, the Grapevine is a great way to advertise your business to

local customers. For rates, or to place an ad, contact Meagan

at (715) 682- 8251 or e-mail: meaganv@cheqfood.coop

cfc Br

ead sc

hedule

We offer LoCAL BrEAD options every day here at the Co-op, including Starlit Kitchen of Bayfield, Third Street Bakery

of Duluth, and Coco Bakery of Washburn. 

FroM CoCo'SMonday:

Barley, Cranberry Walnut,

White Sourdough

Tuesday: Cracked Wheat,

Blue Cheese,

Wednesday: Roasted Garlic,

Cranberry Walnut, Seedy Bread,

White SourdoughThursday:

Whole Wheat Sourdough,

Swedish Rye,

Friday: Cinnamon Raisin,

Kalamata Olive, Blue Cheese Rosemary, Cranberry Walnut, White Sourdough

Saturday: Potato Cheddar,

Cranberry Wild Rice, Cinnamon Raisin

Everyday Bread: Harvest Grain, Whole

Wheat Oatmeal, Baguettes, Foccacia

Others Regularly Stocked:

Lavash, Crostini

FroM STArLiT KiTCHENMonday & Thursday:

French Fair Sourdough, Gaia, Blue Horizon Wheat,

and a rotating fourth flavor

get informedTo find out what’s fresh at the Chequamegon Food Co-op, member-owners can submit their email address to outreach@cheqfood.coop and subscribe to our weekly e-newsletter, The Sunflower Seed. We also communicate with member-owners through Twitter (@cheqfood) and offer special promotions through our Facebook page – be sure to “Like” us!

Monday-Friday 8 a.m. – 8 p.m.Saturday 8 a.m. – 7 p.m.Sunday 10 a.m. – 5 p.m.

store hours!

If you would like to receive this newsletter via e-mail rather than u.S. Mail, please send an e-mail to outreach@cheqfood.coop, or call Meagan at (715) 682-8251.

plug in To T H E N E W S

chequamegonfoodcoop.com