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on BoardCHIP Pays Offto Local Farms

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The Beautyof Steam 6 8 11

BeautyAs winter storage vegetables take center stage, the humble beet has finally found its way into the spotlight. Whether tossed with goat cheese and vinaigrette over a bed of spinach or roasted with other root vegetables, this versatile root vegetable deserves the attention. Beets can be eaten raw, whipped, pickled, grilled, boiled, or roasted. These tasty little orbs can be turned into soups or salads and served hot or cold. Beyond their general utilitarian nature, beets also contain folate (also known as folic acid or vitamin B9), potassium, manganese, dietary fiber, vitamin C, copper, magnesium, iron, and phosphorus. Beet tops are high in vitamin A and potassium while also being a good source of vitamin C.

beets

juicy news from the chequamegon food co -op

of theBy Meagan Van Beest, Marketing & Member Services Manager

add more color. Jams, jellies, ice cream, candies, and breakfast cereals also benefit from a little beet juice color enhancement. Here are some quick tips for cooking beets and a recipe to get you started on your beet journey.

Many people are turned off by beets earthy flavor. It’s best to think of the taste of beets as a bass note that can shore up either sweetness or spiciness. Beets get along well with the tanginess of goat cheese and vinegar. They also pair well with the creaminess of sour cream. Add fresh oregano, thyme, or sage to harmonize with the earthiness. Beet’s green tops are often discarded, but are also edible. The greens make a great addition to stir fries, but can also be boiled or steamed. Toss with a little butter, lemon juice, and minced garlic for a quick side dish. As an added bonus, beets also work as a natural food colorant. Beet juice acts as a purplish dye for Easter eggs or cloth. The reddish liquid can also be added to tomato based dishes to soften the acidic flavor and desserts to

•There’snoneedtoskinbeets before cooking. Simply cook and the skins should rub off easily.

•Beetjuicewilltemporarilystain clothing and skin, so take care when handling them and even consider gloves. The juice also colors light-colored toppings, so add yogurt or sour cream last to minimize the bleeding.

•Beetstemsaretough,sodiscard them unless you want to use them in soup stock.

•Formorerecipes,visitwww. strongertogether.coop collections/glorious-beets/

Warm Beet Salad6 medium beets, trimmed, but unpeeled and wholeOlive oil for coating1/2 cup pecans1/2 teaspoon red pepper flakes1/2 teaspoon cinnamon1/2 teaspoon allspice1/8 teaspoon cayenneSalt and pepper to tasteFresh greens, few handfuls1/3 cup blue cheese, crumbledBalsamic vinegar, for garnish

Preheat the oven to 425º F. Toss whole beets in olive oil to coat. Place on a baking sheet and roast until tender about 35-45 minutes. Remove from oven and let cool slightly.

While beets are roasting, mix spices and pecans in a small bowl. Add enough olive oil to the bowl to coat the nuts. Toss to coat. Toast pecans over medium heat, about 8-12 min.

When beets are cool enough to handle, remove skins and cut beets into wedges.

Place a small handful of greens on each plate. Place 4-5 wedges over each plate of greens. Sprinkle with pecans and blue cheese. Top off each salad with a small drizzle of balsamic . Serves 4.

From the Chequamegon Food Co-op 30th Anniversary Cookbook, adapted from Nosh restaurant, via Jill O'Neill.

Beet photo©Dinostock/PhotoXPress

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 e2THE opErATIonAl rESulTS for the third quarter of 2013 clearly show why we need to expand! on July 1, the first day of the quarter, we had the most customer transactions for any one day in our history at 438. That record lasted a bit more than a month because the first Monday of August saw us hit 449. When all was said and done, August’s final customer tally of 10,125 marked the first time in our history that we topped the 10,000 mark for a month. Sales in July jumped up 8.5 percent over July 2012, while August jumped 10.6 percent, September 10.9 percent, and today we see that october jumped 11.5 percent. Sales for the quarter of $750,000 meant we saw an increase of an even 10.0 percent over the third quarter of 2012.

Two years ago, increases in both customer transactions and the volume of sales led your Board of Directors to purchase the building at the corner of Chapple and Main as the site for our expanded store. Since that decision, we have continued to set daily, weekly, quarterly, and annual records in all of the areas in which we measure our results. now we are nearing the completion of a year-long process of designing the interior of the new store and selecting the equipment to install there. If all goes as planned, work in the new store will begin the first half of January and finish mid-summer of 2014. With all of that being said, let me try to lay out why, despite all that the staff has done to plan

from the managerand prepare for the relocation, there are still two huge hurdles left to get over, both mostly out of our control or sphere of influence. First,financialinstitutionsmake their business loans based on the relationship of the projected appraised value of the finished product times 80 percent. They make loans for equipment at a 60 percent rate (at best). So if the appraiser selected by the bank decides that our finished product in mid-2014 will be worth $2 million, we would be eligible for a bank loan up to $1.6 million. But if the appraiser decides the building might only be worth $1.4 million, the maximum amount of a loan would be $1.1 million, a half a million dollar difference from the $2 million appraisal. We will share all of our interior and exterior architectural and equipment plans with the appraiser, but that is about as far as we can go in influencing the final appraisal amount. With the recent downturn in the real estate market, it is 100 percent understandable that a bank would need a strong, unbiased appraisal in order to avoid funding a project whose outcome has less value than the loan given. Such a difference though could cause us to have to re-evaluate our plans or come back to the membership for additional member loans. Second, we have nothing but estimates for what the cost of remodeling the building will be. Bid documents will soon be available. These plans will allow general contractors to give their best estimates to remodel the long-time furniture store, turning it into a modern, highly energy efficient grocery store and deli. The schedule, as of today, has the bid document being opened December 31, with the general

contractor selected

shortly thereafter. If

the best bid from a qualified general contractor comes in considerably over what we have been using as our estimate that could also cause us to re-evaluate our plans or come back to the membership for additional member loans. The end result for both of these scenarios is the same. Despite everything that we and those we have employed to help us in the project have done, we still may come up short of the funding needed to build out the plans once the appraisal and project bid are received. our hope is that the appraisal will be high enough and the bid low enough such that we can just hit the ground running in early January, but if we are unable to successfully assemble a financing package at that time we may be asking for your help once we get into 2014. The difference between now and then though is that when we get to 2014 we will know the appraisal and the bid and will therefore have a specific goal of funds needed for us to proceed. our member loan program is off to a great start, with more than $100,000 raised the first week. Your generosity and willingness to help your co-op (not with a donation, but with a loan) is remarkable and affirming of our work. We will continue to keep you informed as we move through the next couple of months.Fornow,thanksagainfor being a part of the records we are setting and for helping with the member loans we are receiving.

Harold Vanselow, General Manager

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t h e g r a p e v i n e · w i n t e r 1 3 - 1 4

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 Hudson, sara_helgeson@hotmail.com (715) 209-5836 Sara Lehr, tharrtell@gmail.com (415) 706-5948 Joel Langholz, jjandm@yahoo.com Chad Rickman, board@cheqfood.coop (715) 209-2018 Joe Russo, yojoehd@hotmail.com (715) 373-2237 Jarrod Stone Dahl stonedahls@dishmail.net (715) 292-2760

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 January 31, 2014.

lucas Allen is the Co-op’s resident beer and cheese guru. If you have questions about wine or beer pairings, he can point you in the direction of several tasty options. lucas grew up in Walsall, in the midlands of England. He studied English literature and philosophy at the university of Hall. In 2007, lucas moved to the united States. When asked what his favorite thing about working at the Co-op is, lucas said, “I love that the Co-op is much more than a grocery store. It is a community of really great people.” lucas is looking forward to bringing more beer, more cheese, and more free samples your way in the new store.

staff profile 3LucasaLLen

cheese & Beer Buyer

TheChequamegonFoodCo-opBoard of Directors will hold its annual election at the annual meeting in April 2014. There are four positions open on the board. To declare your candidacy, please fill out the candidate questionnaire (available at the register). paperwork must be returned byFebruary15,2014forpublication in the spring edition of The Grapevine. Candidates who decide to run after this

call for candidatesdeadline must run as write-in candidates. If you have any questions about becoming a member of the Board of Directors, please email board@cheqfood.coop.

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 e4

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GrEETInGS! What do you think about running for the board of ChequamegonFoodCo-op?I’dlike each of you reading this to seriously consider this question. There are four members up for election at our annual meeting in the spring. If all of the members that are up for election decide to run, we are going to be one person short since one of the current members cannot run again. So we really need candidates. last election we had three seats open, and we only had the three incumbents running. Change can be a good thing! Freshideascanhelpinvigoratea board that has largely been intact for the last four years. new members can give a perspective

that current members haven’t thought about before. Stagnancy can set in if the same people are constantly re-elected. new ideas are needed, especially in this time of trying to create a vision for the future of our store. We need long term thinking individuals with grand ideas and dreams. There are going to be future decisions that will need to be made that can have a significant impact on the Co-op community. putting together this vision will help guide the strategic plan that will be put in place by the General Manager for the direction of the store. We have been gathering information as to what our members want our future to look like. Soon we will be categorizing this information

By Chad Rickman, Board President

and acting as a board to set the direction for our future. Spring is not that far away by the time you read this. our vision will start to be developed within the next few months. We will need strong leadership to continue this planning as it will take some time to put together a well-developed and well thought out plan for our future. If you have a love of the Co-op and everything we have to offer, please consider running for a position on the board. I would love to see a list of excellent candidates with a passion and a drive that will help guide our future success and growth. If you have any questions regarding the responsibilities of being a board member, please don’t hesitate to contact any one of the current board members. Also I highly encourage you to attend our meetings to see exactly what goes on. This is a great way to really find out how the meetings are conducted and what we do in

these meetings. When you have made your decision to run for the board, please contact Meagan at either (715) 682-8251 or meaganv@cheqfood.coop and she will guide you through the process.

Sincerely, Chad Rickman

from the board

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John Beirl beirlj@gmail.com

Sara Lehr (415) 706-5948tharrtell@gmail.com

Sara Hudson (715) 209-5836 sara_helgeson@hotmail.com

Joel Langholzjjandm@yahoo.com

Chad Rickman (715) 209-2222 kcrickman@charter.net

Joe Russo (715) 373-2237yojoehd@hotmail.com

Jarrod Stone Dahl (715) 292-2760 stonedahls@dishmail.net

cfc Boardofdirectors

Order forms available on our website (below) or by calling: (715) 278-3978

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NOWTAKINGORDERS

t h e g r a p e v i n e · w i n t e r 1 3 - 1 4

decemBer 13Mini Holiday BazaaR Wednesday, Decemeber 118 am - 8 pmAttheChequamegonFoodCo-opShop local this holiday season at the Co-op’s Mini-Holiday Bazaar. You’ll find hand-crafted goods and locally made foods that make great gifts. See store posters for a schedule of vendors.

winter classes & events!january 14SouRdouGH BakinG BaSiCS with Chef Jonathan Berthel and Baker Curtis GauthierSaturday, January 18 · 9 - 11 amrailyard Concession Building*Sourdough bread requires a few basic ingredients (flour, water, salt, sugar), some basic tools (mixing bowl, oven, baking sheet), and a basic interest in making a classicstylebread.Fromstartertofinished loaf, this class will show you the steps involved in making classic sourdough bread.

CHeeSe TaSTinG Monday, January 20 · 11 am - 2 pmAttheChequamegonFoodCo-opTaste a variety of local, regional, and imported cheeses with several complementary food pairings.

MoVie: SHifT CHanGe Thursday, January 30 · 6 - 7:30 pmAt the Vaughn public libraryShift Change: Putting Democracy To Work tells the little known stories of employee-owned businesses that compete successfully in today's economy while providing secure, dignified jobs in democratic workplaces.

We say goodbye to Melinda Pruess and hello to cashier/stocker Susan Jones.

We also note the following anniversaries at the Co-op:

Claire Stern (1 year)Corrine Sigmund (3 years)Jane anderson (5 years)anna Stone (10 years)Julie Sorensen (13 years)

staff updates feBruary 14

HoMeMade HeRBal Body CaRe PRoduCTS with Herbalist Britton DoolittleSaturday,February8·9to11amrailyard Concession Building*Come and join us as we explore different herbal body products; how they are made and used.

MoVie: WHaT'S on youR PlaTe? Thursday,February20·6-7:30pmAt the Vaughn public libraryWhat's On Your Plate? is a witty and provocative documentary produced and directed by award-winning Catherine Gund about kidsandfoodpolitics.Filmedover the course of one year, the film follows two eleven-year-old multi-racial city kids as they explore their place in the food chain. Sadie and Safiyah take a close look at food systems in new York City and its surrounding areas. With the camera as their companion, the girl guides talk to each other, food activists, farmers, new friends, storekeepers, their families, and the viewer, in their quest to understand what’s on all of our plates.

+

Our meats and poultry are state inspected and available for use in restaurants, retail & catering.

EilEEn & JEff MccutchEn • 60500 Maple Ridge Rd · Mason, WI 54856Ph/Fax: 715-765-4298 or 888-207-6903 • www.AngelAcresFarm.net · info@angelacresfarm.net

Berkshire Porkorganic chickengrass-fed Beef

LLC“WHERE HEAVEN MEATS EARTH”

Remember our Deli-Delicious:Wishing You

and Yours the very best for a safe and festive Holiday Season!

when planning your celebrations during the seasons or for anytime you want a great meal!

*All classes are held in the Railyard Concession Building unless otherwise noted. The RCB is located behind the Bretting Community Center at 400 4th Ave West, next to the skate park and baseball fields.

chequamegonfoodcoop.com Highlander Blueberry Wheat Beer LOCAL

Gluten-Free Omission Lager

Summit Extra Pale Ale 12 packs

what’s new in beer?

Big Water Coffee Burro Blend

Peace Coffee Nocturnal Brew

Illy Issimo Cold Coffee

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aSHland aRea faRMeR’S MaRkeT PaRTneRSHiPTheChequamegonFoodCo-oppartnered with the Ashland Area Farmer’sMarkettomanageandmarket the farmer’s market on Chapple Avenue for the 2013 season. Despite a challenging growing season, the market saw hundreds of people searching for local, fresh foods and handcrafted goods. The Co-op held four events at farmer’s market: Bike Day in June, Kids’ Day in July, Taste of the Bay in August, and Harvest FestinSeptember.Theseeventshelped raise awareness of the farmer’s market and local foods. We would like to thank local FoodsProjectCoordinatorAlanSpaude-Filipczakfortakingonthe market manager duties, the

updateLocaL food projects

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AshlandAreaFarmer’sMarketforthe partnership opportunity, the vendors who offered their goods for sale, and the shoppers who came out to support local food and goods.

fall MiCRo-loan ReCiPienTSAnother micro-loan funding period has ended, and amazingly the amount of funds available in our micro-loan fund matched up just about perfectly with the amount of funds requested. As such, we were able to honor all requests. Here are the results of our fall micro-loan program, in which we granted $14,000 in funding:AngelAcresFarmreceived more funding for their egg endeavor. Eileen McCutchon will be labeling Angel Acres eggs as

certified organic (replacing Great oak) in addition to pursuing the "natural community egg" idea where she'll be buying eggs from backyard producers throughout the countryside, washing, branding, and selling them.

DeepRootsFarm (Sean Godfrey and Britton Doolittle) will be expanding their herb and herbal products enterprises, including a start-up herbal CSA.

ElsewhereFarm (Clare Hintz) will be wiring her barn in order to power a cider press, produce wash station, and create living quarters for farm interns.

Twisting Twig (rob Hartman and Ashley Smith) will be having a well drilled on their off-the-grid

property. By doing so, rob will no longer have to rely on toting countless gallons of artesian well water from Cornucopia to wash his vegetables and sanitize equipment. The micro-loan will cover a portion of the high cost of drilling a well.

overall, we were able to add $7,000 from CHIp for Change money collected at the registers to our fall micro-loan pot. Thanks to all who have contributed to CHIp. Your donations are an investment in the local food system that will help farmers grow and, in turn, will bring more food to our shelves. look for spring micro-loan applications in February,withfundingcominginMarch.

Kathleen Rickman Agency214 4th Ave

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Wild Caught Halibut

Wild Caught Perch LOCAL

Sol Almond and Quinoa Burgers

Tofurky Breakfast Sausage

Naan Cilantro Pesto Pizza

Ciao Bella Mango Sorbet

Stonehouse Pesto from Rudolph, WI

Evol Chicken Burrito

Yves Chorizo Sausage

Jolly Llama Frozen Pops

Aronia BerriesNorth Wind Organic Farm LOCAL

Blueberries 10#Highland Valley Farm, LOCAL

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t h e g r a p e v i n e · w i n t e r 1 3 - 1 4 7Nutiva Red Palm oil

Aura Cacia Air Fresheners

Lumino Diatomaceous Earth

If you Care Trash Bags (Two Sizes)

Pamela’s Peanut Butter Cookies

Salazon Chocolates (Three Flavors)

Better Than Milk Dry Soy Powder

Kevita Lemon Cayenne Drink

Reeds Coconut-Lime Kombucha

Natural Value Paper Products

Natural Value Baby Wipes

Eden Seaweed Gomasio

Westbrae Chili (Three Flavors)

Clif Bars (Two Flavors)

So Delicious Cashew Milk (two flavors)

Crofters Orange Spread

Lindt Caramel Truffle

Glutino Bread Crumbs

Annie’s Cheese Crackers

Nature’s Path Whole O’s

Amy’s Candy Bars (Four Flavors)

Ener-g Yeast-Free Bread

Imagine Gravy (Three Flavors)

Kitchens of India Rajma Masala

Native Forest Coconut Cream

Orgain Kids

San-J Mongolian Beef Sauce

Tanka Bars – Apple/Orange

Amy’s Tomato Bisque Low Sodium

Starlit Kitchen Chocolate Chip Cookies

Bob’s Red Mill Muesli

Wild Planet Pink Shrimp - Canned

Spectrum Avocado Oil

what’s new in grocery?

newseXpansion

OuRFuTuRESTOREnow sports a new, state-of-the-art roof. nasi roofing of Minocqua, Wisconsin removed the old rock roofing and replaced it with a vinyl membrane. The company also tuck pointed the chimney and rooftop brownstone. With this work finished, we have completed phase I of our expansion project. In December, the bid documents will be available for

general contractors to review. We should have a general contractor on board in January. As part of the bid documents, we will be specifying the use of local contractors. project plans are still available for viewing in the back hallway (by the restroom). If you have any questions about expansion, please feel free to call Harold or Meagan at (715) 682-8251.

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 e8AT THE VErY TIp of the Bayfield peninsula, pretty much as far north in Wisconsin as you can go, you’ll find Twisting Twig GardensandOrchard.Foundedin 2010, the farm is located on 40 acres of abandoned farmstead land. owners rob Hartman and Ashley Smith raise most of their vegetables on about a quarter acre of intensively managed raised beds, including several protected

beds inside a high tunnel. Surrounding the gardens

is a mix of fruit trees, berries, asparagus, and

various other useful perennials and flowers. The farm’s name refers to the abundant number of unruly

wild apples which have colonized the

abandoned farm fields of the old Holt

homestead on which the couple now lives. The

property came with no house or outbuildings. It also came with no utilities, which has presented a challenge for the farmers. out of necessity, Twisting Twig is an off-the-grid farm that utilizes photovoltaic energy for electricity.

rob and Ashley have slowly added small buildings, including a yurt, a traditional, round dwelling made of canvas and wood poles, that they live in during the growing season. rob earned a degree in Biology and natural resource Management at the university of Wisconsin at Stevens point. After college, he spent several growing seasons working with various fruit and vegetable farmers throughout the state. He moved to the Bayfield peninsula in 2008. While establishing the farm, rob spent the off season in Milwaukee and workedatOutpostNaturalFoodsin their produce department. Ashley has been in the area since 2002, when she came to attend northland College. There she earned a degree in peace, conflict, and global studies with a focus on multicultural studies. She worked as a volunteer birth doula in the community and decided to pursue further education in nursing. Ashley attended WITC-Ashland and earned a nursing degree. She is now employed as a registered nurse with regional Hospice. rob and Ashley met at the farmer's market in 2011 when she bought a bunch of beets from him. Slowly, over the past

cuLtivating Beauty twistedtwig

2 years she has become more involved with the tasks on the farm. Ashley’s work with hospice is her primary focus, but she helps on the farm on a part time basis, including delivering produce, assisting with harvest, and checking the mushroom logs. When asked why he took up farming, rob gives a fairly common answer among farmers: freedom to create a life that is connected to people and the land. “I wanted to cultivate a lifestyle that does not exploit other people or the environment, is self-directed, promotes personal well-being, and provides my family and others with nutrient-dense, delicious, local food,” rob explains. now that he has had a few seasons under his belt, rob has settled into a routine. A typical day at Twisting Twig begins with a brief walkabout to clarify the day’s tasks, it varies considerably day to day but often includes: planting, hand weeding, cultivating and harvesting. This cyclic pattern is one of the main things rob enjoys about farming. “My favorite thing about being a farmer is the ever changing tasks, dictated by the seasons in an annual rhythm,” rob says. “prune in winter, plant in spring, weed in summer, harvest in

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PHOTOS: Above Ashley Smith and Rob Hartman of Twisted Twig Garden and Orchard keep warm on a chilly farmer's market morning. Opposite page Twisted Twig produce

gardens orchard

&

t h e g r a p e v i n e · w i n t e r 1 3 - 1 4fall, rest and repeat.” The overall vision for Twisting Twig Gardens is to create a human scale, low input, highly diverse agricultural ecosystem. rob and Ashley are working toward creating a system that not only yields abundant food, but also cultivates fertility, resiliency, wildlife habitat, beauty, and a nice place to live. They have also dug ponds around the property to create habitat and provide water for irrigation of the gardens. The couple works together to manage the farm. “We have had a lot of help along the way,” rob says, “but do not currently have any interns or paid employees.” Some assistance has come in the form of a Co-op micro-loan in the fall of 2013. The loan will be used to aide in the purchase of a well to be drilled at Twisting Twig Gardens. The couple has been hauling potable water daily for vegetable washing, equipment cleaning, and in the early spring for irrigation purposes. Adding a

well at the farm will provide them with many benefits that are critical for both safe and efficient food production. As with many business endeavors, the farm has had it challenges. Its remote location comes with a unique set of problems. The lack of a well has meant regular visits to the artesian spring in Cornucopia to haul water. Spotty cell phone reception means the couple struggles with a reliable way to communicate from the farm. They have also faced dealing with an insufficient amount of food storage space. Spring harvest season brings bunches of rob’s favorite vegetable: asparagus. rob loves the green spears because they are a spring delicacy that is available when there is little other fresh food. He also likes it because asparagus is a perennial, meaning there is no need to replant it when the season is finished. During the rest of the harvest season, rob makes regular

9

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deliveries of bunched beets, bunched carrots, rainbow chard, shallots, and early summer butterhead lettuce to the Co-op. He also grows garlic, asparagus, zucchini, tomatoes, daikon radishes, kohlrabi, honey, lettuce, and apples. This past summer, rob and Ashley were regular vendors at the Ashland AreaFarmer’sMarket,where they met many local customers interested in their picture perfect produce. The next few years will bring several changes to Twisting Twig. rob and Ashley plan to build a walk in root cellar with an attached vegetable washing and processing area. They also want to increase the amount of land under cultivation. Even with these two big tasks in their sights, the couple will also begin building a house so that they have a year-round

dwelling on the property. This will be the most important step for their biggest project of all. The couple will be welcoming their first child this winter.

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 wednesdaysAS I WrITE THIS the flowers are still blooming in my garden and the local produce is abundant. I just finished reading "Eating on the Wild Side" by Jo robinson. It is a fascinating account of vegetables and fruits including their history and how to shop, cook, and eat to maximize the nutritional value of your food. Did you know that canned artichoke hearts are among the most nutritious vegetables you canbuy?Fromvarietiestobuyand seeds to grow, this book is a great resource for health conscious folks and gardeners. I know I will use it when I select my vegetable seeds for next year’s garden.Fornow,we’llhavetosettle into winter and dream of spring. Here’s what’s happening this winter for Wellness Wednesdays 2014. Volunteering has long been touted as a great way to “give back” and make a positive contribution to the world. But in addition to this, numerous studies have shown that people who do volunteer work for two or more hours per week have lower rates of depression and heart disease, live happier, more fulfilled lives, and have greater self-esteem. January’s Wellness Wednesday guest, Megan Perrine is the program coordinator for

FaithInAction-AshlandCounty.FaithinActionconnectsseniorcitizens with caring volunteers who help with a wide variety of services that help the senior live independently. Staying in familiar surroundings and connected in the community is healthy for seniors. Megan will be available on Wednesday, January 8, 2014 from 3:00 to 6:00 p.m. to discuss how seniors can request volunteer services and how new volunteers can get involved and connected. Beat the winter blues by volunteering! northlakes Community Clinic is the result of the merging of north Woods and The lakes Community Health Centers. northlakes Community Clinic provides integrated health care services for all members of the community. They provide medical, dental, behavioral health counseling, chiropractic, patient pharmacy, physical therapy, and patient support services. This integrated care model reflects their commitment to the wellness of the whole person. Their providers work as a team to assure that all aspects of each patient’s care work together. northlakes Community Clinic provides services in seven counties, with clinics located in Ashland, Hayward, Iron river and Minong. Stop by and visit

Julie Sorensen, Wellness Manager

NortherN Light AcupuNctureKristy Jensch

cAc (Wi), LAc (MN)

rm 306 · Vaughn LibraryAshland Wi

(715) 373-5491 · (715) 209-1485

2nd Wednesday of each month means 10% off

on health & body care products!

JAnUARY 8FEBRUARY 12

MARCH 12

PERFECT TOUCHM A S S A G E

amy billman, LMT

vAuGhn librAry buildinGAShlAnd

715-373-5836

save the

date!with a dentist from the clinic on Wednesday, february 12, 2014 from 3:00 to 5:00 p.m. Thinkingofhavingababy?The ashland Birth Center, located at 619 9th Avenue West, Ashland, is committed to offering a safe option for out-of hospital maternity care. routine prenatal and postpartum care, lab work and screenings, childbirth education, lactation support, water birth options, and well-woman care are a few of the many services that are offered. All providers are Wisconsin licensed, regulated, and hold all required permits and certifications. They trust in birth and believe that every birth deserves special attention, respect and celebration. Every aspect of the birth center is designed to help you have a wonderful birthexperience.Findoutmore by visiting with our Wellness Wednesday guests from the center on Wednesday, March 12 from 2:00 to 4:00 p.m.Formore information on the Ashland Birth Center, call (715) 292-6367. Do you have health-related information you would like to offer as a Wellness Wednesday guest?ContactPatorJulieat(715) 682-8251 or email us at: patb@cheqfood.coop or julies@cheqfood.coop. what’s new in

body care?Booda Butter Vegan Daily Moisturizer and Lip Balm

Nourish USDA Organic Lotions and Body Wash

Aura Cacia Chakra Balancing Organic Aromatherapy Roll-ons

Zion Health Clay Soaps

Redmond Clay First Aid Cream

NeoCell Collagen Powder and Tablets

Nature’s Way Curica Pain Relief

MixPure 100% Whey Protein Isolate

Rainbow Light Vitamin D Sunny Gummies

Redmond Clay Daily Detox Capsules

what’s new in supplements?

t h e g r a p e v i n e · w i n t e r 1 3 - 1 411✂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 FEb 28, 2014 - ExCLuDEs NON-DIsCOuNTabLE ITEMs, INCLuDINg hEaLThy basICs. NO aDDITIONaL DIsCOuNTs aPPLy.

WHO WE aREChequamegon Food Co-op exists so our community has an enhanced quality of life.

WHaT WE STRIvE FOROur community has access to healthy, organic and locally-produced goods.

Our community has a thriving local economy.

Our community is knowledgeable about choices that impact the economy, personal wellness, and the environment.

WHaT IS an EnDS STaTEMEnT?A ends statement defines organizational purpose, telling a story of what results affect people for a specific benefit. Ends statements justify the existence of an organization.

cfc Bod ends statement

Steam therapy offers an easy way to self-treat skin problems and can also help ease cold symptoms. Essential oils can enhance the propertiesofsteamtherapy.Forskin care, rose oil helps dry skin,

the heat is onusing steam therapy for wellness

ReTuRn PoliCyAll returns must occur within 30 days of purchase. You must present your original receipt and the product. opened or used products may only be returned with department manager approval. no cash refunds.

PRoduCT RequeSTWe accept suggestions for certain products through our comment forms at the front of the store. Just ask a cashier and he or she will help you find these forms.

SPeCial oRdeRSIf you know the product you want but can’t find it, you can place a special order with a cashier. They will need to know the brand, product, size and quantity. You will be contacted when the order is in. remember, we offer 10% off to member-owners on most case orders.

co-op store poLicies

grapefruit oil helps combination skin, and tea tree oil helps oily skin.Forcoldsandstuffynoses,try eucalyptus oil. Add the oils to a facial steamer, bath water, or in the shower.

chequamegonfoodcoop.com

1. Bring a large pot of water to a boil.2. Remove pot from burner. Place on a trivet on your countertop.3. Add three to five drops of the essential oil of your choice.4. Drape a towel over your head to create a little tent.5. Lean over the pot, putting your face about eight inches away from the water’s surface.6. Sit inside the steam tent for two minutes, and then take a 30-second break.7. Repeat steps 4 through 6 four more times.

Simple Steam FacialNancy’s Sour Cream

Organic Valley Buttermilk

what’s new in the fridge?

LifeFactory Glass Water Bottles

Calendars, calendars, and more calendars!

Down to Earth Mittens and Hats

RSVP Compost Buckets and Filters

Maggie’s Wool Socks

what’s new in general?

PREsRT sTD.u.s. POsTagE

PaIDDuLuTh, MN

PERMIT 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

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 9 a.m. – 8 p.m.Saturday 9 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