The ELFCO Scoop: - East Lansing Food Co-op

WINTER 2013
THE ELFCO SCOOP: A PUBLICATION OF THE EAST LANSING FOOD CO-OP
The
ELFCO
Scoop:
A publication of
the East Lansing
Food Co-op
COMMUNITY OWNED SINCE 1976
SHOP LOCAL THIS HOLIDAY SEASON
by CAPITAL AREA
LOCAL FIRST
1. Keep your money in your
community.
For every $100 spent at a locally
owned business, $73 stays in the local
economy (compared to $43 for chain stores)
2. Go Green! Buy Local.
Locally owned businesses buy from
other local businesses, reducing
unnecessary transportation,
packaging, and fuel emissions.
3. It’s good to be different.
You can visit a national chain
anywhere, but you can only visit our
locally owned businesses when you
shop in the Capital Area.
4. More innovative & unique
choices.
Small, local businesses often sell
products or provide services you can’t
get from national chains.
5. Encourage entrepreneurship
Cultivating and nurturing local,
innovative entrepreneurs is the best
way to grow our economy.
6. Create jobs for your neighbors.
Small businesses are the largest
employers nationally, creating 2 out of
every 3 new jobs.
7. They call it the neighborhood
store for a reason.
Locally owned businesses contribute
over double the revenue to charity
that corporate chains do.
8. Save tax dollars.
Small neighborhood and downtown
businesses require less public
infrastructure.
9. Create a unique community
to live in.
Local ownership provides us with a
sense of place and local pride.
10. Be a customer. Not a number.
Local business owners tend to build
long-standing, personal relationships
with their customers.
READ MORE AT: capitalarealocalfirst.org/about
IN THIS ISSUE
SHOP LOCAL THIS HOLIDAY…….Page 1
NOTES FROM GM & BOARD……. Page 2
ORDER TOM OTTO’S TURKEY… Page 3
GET TO KNOW JANET! …………. Page 3
LOCAL, SUSTAINABLY PRODUCED,
& FAIR TRADE GIFTS! ……………Page 4
CO-OP FOREST ………………….Page 5
ELFCO GOES SOLAR…………..Page 5
DON’T FORGET LOCAL BREWS
THIS NEW YEAR!………………. Page 6
SWALLOWTAIL FARMS WINS GOOD
FOOD AWARD …………………..Page 7
SEASONAL RECIPES……………Page 7
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THE ELFCO SCOOP: A PUBLICATION OF THE EAST LANSING FOOD CO-OP | WINTER 2013
A NOTE FROM DAVE
by Dave Finet, General Manager
A NOTE
FROM ANNE
by Anne Woiwode, Board of Directors
Happy Holidays everyone! It’s been quite a year so far for ELFCO. First
the Grand River avenue construction took quite a toll on our sales from
February through October… down about 10% from last year, then the
announcement that Whole Foods will be building a 35,000 square foot
store about 100 yards up the road from us… whew. Suffice it to say that
the work we have to do in the coming year will make 2014 equally
challenging, if not more so.
But, we’ve had other co-ops come to our assistance with information
about what to expect when the big box natural stores come to town, a
store operations audit for ELFCO to help us sharpen up our game, and
much more. One of the nice things about the cooperative movement is
that, when facing challenges, we tend to help each other out in any way
we can.
And I’ll be frank with you; we’ll be looking to ELFCO’s owners in the
coming year to support us more than ever. This challenge will test how
committed we are to having a co-op in our community, and how much
we are willing to support it and the good that it does. It bears reminding
ourselves that in 2005 we were in danger of going out of business.
Since then we’ve turned our business around, bought our building,
created community space next door, supported the creation of the
Northwind Community Garden, participated in local farmers
markets, opened a stall at the old Lansing City Market, invested in
renewable energy by installing a solar array on our roof, invested in
local production infrastructure by providing no-interest loans to local
growers, increased owner benefits, created jobs both within our store
and by supporting our vendor partners, donated time to groups like
Capital Area Local First, and provided support in the form of products
and financial support to groups like the Greater Lansing Area Food
Bank and Haven House… again, whew.
And we can do more, but it will take the continued support of ELFCO
that we’ve been shown since 2005. The first step is to vote on the new
by-laws being put forth by the Board. A few years ago, when we
actually made a fair bit of money one year, the Board wanted to issue
you a patronage dividend, but found that the by-laws we currently have
didn’t allow for that. These new by-laws will address that, and many
other issues. The outcome of this by-law vote will be the first measure of
support for the direction ELFCO is heading… but not the last. Look for
more information coming from the Board and from me in the coming
months. We’ll offer many opportunities for you to have input as we go,
but one thing is for certain, we have to adapt to our new reality… and
we’ll need your support to do that.
So, here’s looking forward to 2014! We wish you and yours a happy,
healthy, and hopeful new year!
In co-operation,
Thank you to the many ELFCO owners who
joined us at two Listening Sessions in
September to share your thoughts on the
path forward for our cooperative! The
feedback from those sessions, along with
face to face and online input to the ELFCO
Board and General Manager, Dave Finet, is
truly inspiring. The message is clear: ELFCO
members have a strong commitment to the
unique value a cooperative offers. In
particular, you are committed to our
community, to healthy, locally grown, and
organic products, and to a business model
that puts the owners/ members in the
driver’s seat.
With that strong direction, the ELFCO Board
is moving forward. The first step is to ask for
a long overdue update to the by-laws of
ELFCO. The draft by-laws have been posted
on the ELFCO website since April. Feedback
has been invited during the Annual Meeting
in April, in our newsletters, and at the
Listening Sessions.
We invite and encourage all ELFCO
owners/members to take time to cast your
ballot on the question of whether we should
adopt the proposed new by-laws. You are
invited to read both the current and proposed
by-laws changes proposed in a Question and
Answer format on the ELFCO website.
Please direct questions about the by-laws to
the Board at [email protected].
BALLOT: Please cast your vote below and
return your ballot to the store by mailing it
to 4960 Northwind Dr. East Lansing, MI,
48823 or drop it into ballot boxes provided
in the store. Please vote by 12/29/13.
Shall the East Lansing Food Cooperative
adopt the new by-laws proposed by the
Board of Directors?
Yes
No
ELFCO member number (required):
_________________________________
THE ELFCO SCOOP: A PUBLICATION OF THE EAST LANSING FOOD CO-OP | WINTER 2013
ORDER TOM OTTO’S TURKEY!
Time to get your orders in for turkey from Tom Otto’s Turkey Farm! The
Otto family farm (Middleville, MI) has been home to six generations of
farmers who have literally “plowed” the way for the farm operation you
see today. Otto’s purpose is to provide a high quality turkey meat that has
been grown naturally. Feed is mixed and milled at the farm and fed to
turkeys who are housed in open air free range barns. The Otto’s process
and package their turkey products on site, resulting in fresh meat that is
anti-biotic and hormone free.
Support free-range turkeys, local farmers, and Lansing’s only community
owned grocery store by placing your order with ELFCO by December 13!
Call or come in and provide the following information:
1. Name & contact info
2. Quantity of turkeys (or parts) you wish to order
3. Desired weight range (between 16-30 lbs); please note exact
weight is not a guarantee!
4. Put down a deposit ($20 per whole turkey; $10 parts)
Whole turkeys are $3.29 per pound; boneless breasts are $6.29 per pound.
ORDER BY DECEMBER 13
TURKEYS MAY BE PICKED UP BEGINNING 9AM ON DEC. 23
ALL TURKEYS MUST BE PICKED UP BY 6PM ON DEC 24
GET TO KNOW US!
From buyers and receiving to front end cashiers and produce staff; ELFCO honors the role each member plays
in keeping our store clean, friendly, organized, and an overall enjoyable place to be.
Janet – Cashier comedian and hijinks coordinator
I was willingly transplanted at a youngish age from the
mountains of eastern New York State to mid-Michigan,
subsequently arriving on ELFCO's doorstep and setting forth on
a long new chapter of my illustrious career in stand-up retail
comedy. This October marks 27 years of hard (sometimes) work
and hijinks; my own spirited blend of impertinence and
cooperation. Thanks, ELFCO, for this ongoing opportunity!
When not at the co-op, I spend time playing ping-pong,
collecting words and phrases as well as pieces of moose-abilia,
seeking espresso drinks, and listening to (and attempting to
learn to play) music. I can also be found communing with the
outdoors (until the temperature dips below about 55...)
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THE ELFCO SCOOP: A PUBLICATION OF THE EAST LANSING FOOD CO-OP | WINTER 2013
peace
family
love
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LOCAL,
SUSTAINABLY
PRODUCED & FAIR
TRADE GIFTS!
Make ELFCO your first stop for
holiday shopping this season!
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THE ELFCO SCOOP: A PUBLICATION OF THE EAST LANSING FOOD CO-OP | WINTER 2013
ELFCO GOES SOLAR!
CO-OP FOREST
by National Cooperative Grocers Association
(NCGA)
ELFCO is excited to announce that
both the reroofing and the solar
panel installation are complete!
National Cooperative Grocers Association (NCGA) is proud to announce
a new partnership with Pur Projet, an international collective that
develops socio-environmental projects to regenerate, revitalize and
preserve the ecosystem in partnership with disadvantaged
communities. In efforts to enhance its sustainability goals, NCGA is
working with Pur Projet to regrow forest in northern Peru along the
Huayabamba River.
"As a co-op, we're very environmentally conscious. We're also a
national organization with 134 co-ops in 36 states, and serving our coops well results in a lot of travel," said Robynn Shrader, chief executive
officer for NCGA. "In 2012, we logged about 2.5 million air miles,
emitting roughly 450 tons of carbon dioxide into the atmosphere. We
were looking for a way to mitigate this environmental impact. Rather
than simply buying and trading carbon credits, we wanted to neutralize
our carbon footprint in a more meaningful and lasting way."
Trees naturally absorb excess carbon dioxide—a greenhouse gas—from
the air, slowing down climate change. In the Peruvian rainforest
ecology, it takes three trees planted and maintained for forty years to
remove one ton of carbon dioxide. NCGA has already funded the
planting of 1,404 trees. When NCGA’s forest matures, it will remove
more than 400 tons of carbon dioxide from the atmosphere, a number
that will grow with each new tree planted.
“We are honored to be the first U.S. partner to
plant trees in Pur Projet’s innovative program,”
said Shrader. “Together we are offsetting the
environmental impacts of necessary business
travel while also helping a community heal by
reforesting a vulnerable landscape and helping
support the production of organic chocolate.
Encouraging responsible, sustainable farming
techniques and slowing global climate change
is an important expression of our co-op’s values.”
SOLAR ENERGY FAST FACTS
from the Solar Energy
Industries Association (SEIA):
INSTALLATION BOOM
There are now over 9,370 MW of
cumulative solar electric capacity
operating in the U.S., enough to power
more than 1.5 million average
American homes. On average, that is
one installation every four minutes.
SOLAR IS AN ECONOMIC ENGINE
There are now 119,000 solar workers in
the U.S., a 13.2% increase over
employment totals in 2011. These
workers are employed at 5,600
businesses in every state. In 2012,
solar installations were valued at
$11.5 billion, compared to $8.6 billion
in 2011 and $5 billion in 2010.
Pur Projet provides the research, accreditation and on-the-ground
connections necessary for the operation, while NCGA funds the
planting of the trees, working together to improve the air we breathe.
For more information, visit:
www.purprojet.com/en/project/alto-huayabamba/.
Another Record Year of Installations
4,400 MW of PV is forecasted to come
online throughout 2013, which
represents 30% growth over 2012
installation totals.
THE ELFCO SCOOP: A PUBLICATION OF THE EAST LANSING FOOD CO-OP | WINTER 2013
DON’T FORGET LOCAL BREWS
THIS NEW YEAR!
ELFCO has a fine selection of brews, spirits, and wines. What better
way to bring in the New Year than with unique and tasty brews while
supporting local brewers and the Michigan economy?
SWALLOWTAIL
FARMS WINS
GOOD FOOD
AWARD
Congratulations to the 2014 Good Food
Award Finalists and their food communities
for leading the way towards a tasty,
authentic and responsible food system –
especially Swallowtail Farms, who sells
their award winning syrup at ELFCO.
To learn more about the Good Food
Awards, visit: goodfoodawards.org
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THE ELFCO SCOOP: A PUBLICATION OF THE EAST LANSING FOOD CO-OP | WINTER 2013
SEASONAL RECIPES
For these recipes and more, visit:
strongertogether.coop/recipes
WINTER SQUASH AND APPLE BAKE:
INGREDIENTS
2 pounds winter squash, peeled,
seeded and cut into 1/4-inch thick
slices
2 Granny Smith apples, cored
and cut into 1/4- to 1/2-inch thick
slices
3 tablespoons maple syrup
3 tablespoons brown sugar
2 tablespoons flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch of salt and black pepper
1/4 cup cold butter, cut into small
pieces
1 tablespoon butter, melted
Yields 8 servings
METHOD
1. Preheat the oven to 375° F. Grease a 9 x 13 inch casserole
dish with melted butter. Evenly layer the squash and apple
slices in the casserole dish, alternating and slightly
overlapping the squash slices with the apple slices, until all
slices are gone. Drizzle the maple syrup over the squash
and apples.
2. In a small bowl, mix together the brown sugar, flour, spices,
salt and pepper. Mix the butter into the flour/sugar mix
with your fingers to make a crumbly mixture. Sprinkle the
mixture evenly over the top of the squash and apples.
Cover the dish with foil and bake for about 40 minutes or
until the squash and apples start to become tender.
Remove the foil, and let casserole brown for another 15
minutes. Serve warm. - See more at:
http://strongertogether.coop/recipes/winter-squash-andapple-bake-2/#sthash.Zavnu4k8.dpuf
CRISPY KALE CHIPS WITH SEASONING:
INGREDIENTS
1 pound kale, stems removed
1 tablespoon extra virgin olive
oil
1/4 teaspoon salt
(Optional flavorings) 1
tablespoon nutritional yeast,
or a pinch of cayenne, or 1
teaspoon of the spice blends
of choice (see our Spice Rubs
collection for inspiration; use the dry
rubs only).
METHOD
1. Preheat the oven to 300 degrees F. Wash and dry the kale,
remove the stems and save for another use (veggie
soup/juicing). Tear the leaves into 2-3 inch pieces and put in a
large bowl. Drizzle with the olive oil and sprinkle with the salt.
Toss to coat completely.
2. Spread the kale on two large baking sheets. Bake for 15
minutes, then reverse the position of the pans. Bake for 15
minutes, to desired crispness. While the chips are still hot, toss
with optional flavorings, if using, and let cool completely to
crisp. Store in a tightly covered container for up to a week.
ROASTED PEARS AND CARROTS:
INGREDIENTS
4 carrots, peeled (optional),
halved and cut into sticks
2 pears, halved, cored and
cut into small wedges
1 tablespoon olive oil
Pinch of salt and pepper,
more to taste if desired
2 tablespoons balsamic
vinegar
Yields 6 servings
Yields 4 servings
METHOD
1. Preheat oven to 400˚F. Line a baking sheet with aluminum
foil. Place pears and carrots on baking sheet and drizzle them
with olive oil and a splash or two of balsamic vinegar. Season
with salt and pepper and toss to coat thoroughly. Spread
evenly into a single layer on baking sheet. Roast in oven until
carrots are still firm and pears are tender about 20 minutes,
turning once halfway through cooking. Serve warm or at room
temperature.
***This method works for roasting most anything!
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THE ELFCO SCOOP: A PUBLICATION OF THE EAST LANSING FOOD CO-OP | WINTER 2013
4960 Northwind Dr., East Lansing, 48823
Mon-Sat 9am-9pm; Sunday 10am-8pm
Email [email protected]; www.elfco.coop
The ELFCO Scoop – A publication of the East Lansing Food Co-op
Community Owned Since 1976 – Everyone is Welcome to Shop Here!
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