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Blueberry Jam Cook County Whole Foods Co-Op Where Everyone Is Welcome!

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Blueberry Jam Cook County Whole Foods Co-Op Where Everyone Is Welcome! BlueBerry Jam Cook County Whole Foods Co-op where Everyone is Welcome! Board Report term sustainability of the Co-op while making the Co-op more by Erik Hahn, Co-op Board affordable to those with limited means. The senior discount program will be discontinued and replaced with a need-based Did you know your Co-op has one of the most generous discount. To apply for the need-based coupon, stop by the discount programs in the country? Many co-ops offer a 5% Information Desk and fill out an application or fill out a form discount to owners once or twice a year. Cook County Whole online at: www.cookcounty.coop Foods Co-op offers such a discount every month. Few if any co-ops offer $5 back every other month. Few other co-ops The bimonthly $5 discount will become a quarterly discount. give such deep discounts to owners making special orders. We believe these changes will allow for a more affordable Then there is the Wellness Wednesday discount, the manager experience for more owners, while still maintaining the specials, the senior discount, and in many years, the annual uniquely generous character of the Co-op. dividend. And no other co-op in the universe, we think, allows its owners to take 10 years to pay for a full equity share while And lastly, in a change that will require a vote of the own- enjoying all the benefits of full ownership. ership, we will propose (at the October Owners Annual Meeting) a shorter time frame for new owners to pay off their Clearly being an owner of the Co-op comes with many bene- full equity share. fits. And yet close review of these benefits shows that they are not always shared across the ownership equitably. There are Fun Facts owners who never make special orders. There are owners who by Andrew Ashcroft waive their dividends. There are owners who refuse to shop during the monthly 5% discount days. And many seniors have The Cook County Whole Foods Coop is a vibrant and thriv- the means to buy their food without discount, while many ing business, growing by leaps and bounds. For me, however, individuals and young families are struggling to make ends it is often the intangibles that tell more of the story about our meet and could use more support. success and culture than the bottom line. Here are some of the numbers that I find really exciting about what we’re trying to The Board of Directors takes affordability seriously, and the do in Grand Marais and Cook County: discount program has been a tool to help make shopping at the store more affordable for the owners of the Co-op. The Board and management believe that the current discount program is in need of tweaking, so that prices can be reduced for all shoppers, and individuals and families who need more support have access to a needs-based discount program. The l We have the Coop Explorer’s program where kids get a free proposed changes are small, and will still leave Cook County piece of fruit or vegetable every time they come in. The ratio- Whole Foods Co-op with one of the most generous discount nal for this is based on a number of studies that indicate that if programs in the country. you introduce kids to great organic fruit and vegetables, it will influence healthy eating throughout their lives. Since the pro- The following changes will allow prices to be reduced on gram started, we’ve given away 4,000 pieces of fruit. many items throughout the store, and will help ensure the long continued on page 3 Cook County Whole Foods Co-op Ends Policies As a result of all the Cook County Whole Foods Co-op does, we will be: l A successful, cooperative grocery that is a trusted source of healthy, local, and sustainable products and services for all; l A leader in environmentally sustainable practices; l A source of employment that provides meaningful work and fair compensation; l A welcoming and friendly gathering place where the community has a sense of belonging; and, l A trusted resource for information on food, wellness and the value of cooperative principles. April-May-June 2015 02 Blueberry Jam Welcome New Owners! Alyssa Abbott Jennifer Baker Jeff Berquist Jan Bloom Anna Botner A Member Owned Community Gro- Martha Brummitt cery Working to Create a Healthy Yvonne Caruthers and Sustainable Society Mike & Debbie Elliott Thomas Fagin The Blueberry Jam Krysten Foster Published by Steve & Roberta Hahn Become a Co-op Owner Cook County Whole Foods Co-op Anne Hathaway 20 E. First St., P.O. Box 813 Sam Heaston Anyone may shop at the Co-op; only Grand Marais, MN 55604 Emma Heath owners receive the following benefits, 218.387.2503 William Heitzman here are just a few: [email protected] Eric Henderson www.cookcounty.coop Trish Hunter l Monthly owner specials, plus 5% Hannah Johnson Hours September-June discount off most itmes on the 5th of Lindy Jouppi Mon. – Sat. 9 a.m. – 7 p.m. each month Becky Kondrad l Sunday 10 a.m. – 6 p.m. Four $5.00 discounts annually on Scott Kruzan July & August purchases of $50 or more, one every Janice & Gary Latz Mon. – Sat. 8 a.m. – 8 p.m. three months John Naimian Sunday 9 a.m. – 7 p.m. l Four $5.00 need-based discounts Jodell Nelson annually on purchases of $50 or more. Ownership investment: Kathleen Nolan $120 full-equity investment To apply stop by the Co-op or visit: Mark Oltean www.cookcounty.coop Olivia Pehrson Moving? Let us know if any of l Blueberry Jam newsletter your account information changes, Terri Penshorn l and we will update that right away! Patrick & Christina Reeves Possible patronage rebate: the more Kristin Reiter you spend, the more you receive! Please recycle! The Blueberry Jam Bethany Sewald l Voting rights: one owner = one vote is 100% recyclable! Rista Sharma-Connor l Discount on Co-op classes Staff William Smith Jennifer Stoltz Paul Snyder It’s Easy to Become an Owner General Manager Lindsay Spenceley Fill out an application form with a Andrew Ashcroft Mark Ten-Eyck cashier, we will set up your account at Customer Service Manager Eric Tofte the register, it’s easy. Marietta Berneking Laurel Wilson Pick a Payment Option: Bookkeeper Caroline Wood Purchase your full $120 (this is not an Kim Falter Full-Equity Shares! annual fee) equity or you may choose to Wellness Coordinator Thank you to these owners who paid their $120 pay $12 annually until the full amount Michael Garry full-equity investment. has been paid. Benefits begin with the Grocery Manager Jeff Berquist first $12 investment. Pat Hennessy Erick Brunsvold & Emilie Anderson Meat Buyer Mike & Debbie Elliott Kate Keeble Steve Forsberg Deli Manager Margo & Dave Furcht Nicole Halgrimson Tom Knutson Jenny & John Hughes IT Coordinator Michelle & Brian Kizzek Co-op Hours Jill Levene Sue Nordman September – June Outreach Coordinator Terri Penshorn Monday – Saturday 9 a.m. – 7 p.m. Leslie Pedersen Andy & Amy Schmidt Sunday 10 a.m. – 6 p.m. Cheese Buyer Mike Siesennop & Jill Erickson Jeri Person Fawn & Shane Smith Summertime Hours Produce Manager Corrie & Ben Steckelberg July & August Caroline Wood Monday – Saturday 8 a.m. – 8 p.m. Ray White Sunday 9 a.m. – 7 p.m. Bulk & Cooler Buyer Thank you! Blueberry Jam 03 Look What’s Cooler/Dairy Department Meat Department New at the Green Valley Lactose Free Yogurt-OG Bodin’s Lake Superior Wild Lake Trout Co-op! Good Karma Flax Milk Fillets-Local Kerrygold Irish Butter Ferndale Market Uncured Smoked Bulk Department Valleyview Farms rGBH free Milk Turkey Breast-Local Fika Ethiopian Organic Valley Non-Homogenized Niman Ranch Uncured Sliced Pastrami, Coffee-OG Grass fed Milk-OG Corned Beef and Ground Beef Red Ape Volcanic Horseradish-OG Wellness Department Cinnamon-OG Rudi’s Gluten-free Wraps Tea Tree Therapy toothpastes Grandy Oats Sonoma Gluten-free Wraps High Anti-oxidant UP4 Kids Cubes Probiotic Tapuat Brewing Co. Kombucha-Local Trail Mix Himalaya Neem & Pomegranate Lisanatti Almond Jalapeno Jack “Cheese” Garlic Herb Toothpaste Cashews Kevita Master Brew Kombucha-OG Himalaya Lavender & Rosemary Dried Shiitake Mushrooms High Country Kombucha-OG Cleansing Bar Dried Cilantro Himalaya Neem & Turmeric Dried Hibiscus Petals Grocery Department Cleansing Bar Equal Exchange Pineapple-dry-OG Wisco Pop-Local Four Elements Calendula Neroli Bar Sichuan Peppercorns Twinings Tea-OG Four Elements Sandalwood & Steve’s Ice Cream Ginseng Soap Cheese Department Gray Duck Chai-Local Carr Valley 10 Yr Cheddar-Local Epic Animal Based Bars Carr Valley Spicy Beer Cold Pack Alive and Radiant Kale Chips-OG Cheese Spread-Local Annie’s Pizza Poppers Buffalo Creek Creamery Sheep Cheese Better Life Cleaners OG=Organic GF=Gluten Free Mt. Sterling Co-op Creamery Goat Bixby Candy Bars Local=400 mile radius from Grand Mozzarella-Local Bliss Granola-Local Marais, Minnesota Spicy Vegetable Korma Procedure: continued from page 1 1. In a thick bottom vessel, heat oil l We just start- Ingredients: and sauté mustard seeds. Add bay ed a Round Up leaf, onions, green chilies, ginger Vegetables (Carrot, beans, cauli- program that and ginger garlic paste one by one flower, green peas, potato) –2 cups allows our cus- and fry. Onion should not turn 1 large onion, finely chopped tomers to round brown color. 1 large tomato their total up to 5 green chilies 2. Add the powdered ingredients the next whole 1″ piece ginger (chili powder, turmeric powder, dollar and give it to a local charity. In 1 tsp.
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