Holiday Shopping List Some new Staff Share thoughts of thanks…

d
Shelly Malady,
Deli Café Staff~
I’m grateful for breathing,
for being aware in the
present moment, and for
family, friends, coworkers
and strangers alike. And of
course­ — tiny houses,Osho
and wheatgrass juice!
The Main Course
Produce
d
Holiday Shopping List
Goodies Appetizers
Some New Staff
Share Thoughts
of Thanks…
Dillon Key,
Lead Cashier~
d
We wish you happy, healthy
holidays! And, Thanks, we
wouldn’t be here without
you.
Simple and flavorful starters!
o Hummus (GEM’s chipotle, spinach feta, bell pepper, classic,
red lentil, sundried tomato)
o Fresh & local salsas (Kenny’s Double D Salsa, Billings)
o Homemade dips, spreads and cranberry salsa from our Deli Café
o Holiday party trays (special order in the Deli — just ask a clerk!)
Ready-to-go snacks and treats!
o Organic mixed nuts
o Yogurt pretzels
o Chuck & James Chewy Granola (Sidney)
o Local chocolates (Martinson’s Chocolates, Huntley)
o Organic dark chocolate
The season’s best local and organic produce!
o Local apples (Ross Orchards, Fromberg, Moss Farms, Rollins,
or Boja Farms, Bridger)
o Broccoli
o Carrots
o Cauliflower
o Celery
o Cranberries
o Green beans
o Herbs (Buy from our bulk department to save money
and get just the amount you need!)
o Local onions and garlic
o Local russet potatoes
o Local squash
o Sweet potatoes
Bake it fresh!
o Organic chocolate chips
o Gluten-free flours, mixes and pie shells
o King’s Cupboard chocolate sauces (Red Lodge)
o Local eggs
o Local flour (Wheat Montana, Three Forks)
o Organic flours in the Bulk section
o Organic sugar
o Organic Valley butter
o Pecans
o Frozen pie shells (whole wheat, spelt and gluten-free)
o Pumpkin puree
o Spices (Buy from our bulk department to save money
and get fresh spices in just the amount you need!)
o Organic vanilla extract
o Walnuts
Eliminate stress and save time deliciously!
o Stuffing mix, regular and gluten-free
o Turkey gravy mix
o Vegan and gluten-free gravy mixes
o Frozen veggies and fruits
o Cranberry sauce
o Cream of mushroom soup
o French fried onions
o Frozen pies (Time 2 Savor, Billings)
o Fresh breads (On the Rise, Bozeman)
o Buttermilk biscuits
Delight your guests!
o Organic eggnog
o Organic apple cider
o Mulling spices
o Organic sparkling juices
o Perrier sparkling water
o Champagne
o Local wine (Yellowstone Cellars & Winery, Billings,
or Ten Spoon Vineyard & Winery, Missoula)
o Seasonal local beers
o JK’s Farmhouse summer hard cider
o Local teas (Tumblewood Teas, Big Timber)
April O’Brien,
Produce Manager~
I’ll break it down for you:
#1: My beautiful daughters
and their health and happiness.
#2: One of my besties/boyfriend
(most of you know him as Ben)
and his love and support.
#3: My position in a store
that, over the past couple
years, has become so very
close to my heart and a
home away from home.
I could go on and on, but
Joshua said to keep it short.
Skip the meat? No problem! Try our other delicious options.
o Tofurkey
o Field Roast Grain meats
o Seitan
o Tofu
Baking Supplies
I am thankful for and happy
to be a part of the wonderful
community created by everyone
who comes together at Good
Earth Market; staff & Board
Members, customers, local
producers and vendors.
Succulent poultry and flavorful substitutes!
o Natural turkey (Mountainview Colony, Lavina)
o Heritage turkey (Lazy SR Ranch, Wilsall)
o Lamb (Lehfeldt Ranch, Lavina)
o Ham (Lazy SR Ranch, Wilsall, or Wholesome Foods, Bridger)
o Goose and duck (Martinsdale Colony, Martinsdale)
o Organic beef steaks and roasts (B-Bar Ranch, Big Timber)
Time Savers
I am thankful for the
happiness and joys of
life, and for all of the
great people who
surround me.
Jennifer Selvey,
Front End Manager~
Quarterly newsletter of Billings’ only
co-op grocery and deli for healthful natural foods
Beverages
H
a
p
p
y
e
v
e
r
y
d
a
y
!
We’re here to help you, your family and
friends have the happiest and healthiest
of holidays! We hope you’ll use the Holiday
Shopping List to the right to help you organize
your shopping at the Co-op. And, new this year,
are a couple of sessions of Holiday Activities for
Kids. Find the details on page 4. It’s our way of
helping alleviate a little of your holiday stress.
winter 2014/2015
Board Notes
by Carol Beam, Board President
What a great annual meeting we had. We are on
our way to a very successful “next decade” in our
co-operative life and the enthusiasm for changing our
business model from a member supported co-op to a
member owned co-op is going to be a game changer
for us. You will find another article in this newsletter
devoted to the topic of member ownership. This is
the first wave of information for our Members to
begin to understand true co-op ownership.
The cooperative model, by design, draws on the
strength of people working together in common
purpose to meet their economic, social and cultural
needs. Healthy cooperative democracies provide
opportunities for meaningful participation, yet the
incredible power of participation is not fully realized
in our Co-op.
Let’s shift our thinking ­— ­participation should not be
something we need to convince our Members to do.
If you think about our current practices, we are basically
trying to convince a non-member, who is going through
the checkstand, that becoming a Member for only $10
can save them money on their purchase. This is not
much different than going to Sam’s Club or Costco
and becoming a member to save money.
Participation should be a strategic way for us to
inspire leadership, loyalty and innovation in our
Co-op. I like the following 4 principles ­— ­they
represent a better framework for participation:
OWN
• Participating as an OWNER is the foundation of every
• co-op (you really will feel confident to walk in to GEM
• like you own the place ­— ­because you really do).
• Owners set the direction of the co-op.
• Owners provide capital, they vote, they attend
• annual meetings.
• Owners monitor their co-op to make sure it is
• properly benefitting owners.
USE
• The co-op offers goods and services that are meant
• to be used.
• We attain this goal by patronizing the co-op and
• actively participating in what it takes to make the
• enterprise thrive.
• Using the co-op is high frequency participation.
• Using the co-op can provide patronage dividend
• rewards.
SERVE
• Participating as owners and using the co-op to meet
• your needs is being of service to the co-op.
• There are many ways to serve your co-op:
• u Leadership through the board of directors
• u Leadership in the community, representing the co-op
• u Advocating for the co-op and telling the story
• whenever possible
BELONG
• People are drawn to GEM by a desire to be part
• of a community with shared values.
• People are drawn to an association that enhances
• their well-being.
• A sense of belonging is reinforced when your co-op
• meets your needs.
As we head down the path of researching member
ownership, I would like each of you to think about your
relationship with Good Earth Market from this new
perspective of OWN, USE, SERVE and BELONG.
GEM’s Board
of Directors
Meetings
Quarterly newsletter published by the
Good Earth Market
3024 2nd Avenue North
Billings, MT 59101
406-259-2622
www.goodearthmarket.coop
STORE HOURS
8am – 8pm Monday–Sunday
DELI  HOURS
8am –7pm Monday–Sunday
MISSION STATEMENT
Good Earth Market integrates local, sustainable
food systems, cooperative values and environmental
stewardship in a lively community marketplace.
•
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•
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GOOD EARTH MARKET MEMBER BENEFITS
Support of the organization by belonging, promoting
and paying dues
Hundreds of Member Prices at reduced prices
Once-a-month 5% discount on your total purchase
Lower price on bulk/case special orders
Working Member discount
5% senior citizen discount (age 65 and above)
5% student discount (with ID and membership)
Eligible to vote at annual meeting
Eligible to raise issues for the annual meeting and
run for the Board of Directors
At Your Co-op is published as a service to Good Earth
Market Members. Articles from Members are welcome.
Ad sign-up for the next newsletter is before
January 15, 2015. The earlier, the better!
Email us at [email protected]
Joshua Jackson, Editor
Jane Waggoner Deschner, Design
Please notify us if your mailing address has changed. This
saves us money and enables prompt newsletter delivery.
edward barta
The Apple Gallery invites you to an opening
reception for photographer Edward
Barta and an exhibit of his photography
during Artwalk on Friday, December 5,
5:00–9:00 pm. Stop by for live music (TBD),
free refreshments and our hot bar will be
available. The exhibit closes February 4, 2015.
Edward Barta and his large format field camera
Edward Barta has been taking traditional
black and white landscape photographs for
over thirty years. He remains dedicated to this
art form, even though in today’s digital age,
photographic film, paper and chemicals are
not only much more expensive, but downright
difficult to locate. His camera of choice is a
large format field camera. He hand-prints his
photographs in a standard wet darkroom.
His limited edition photographs are printed
on museum quality, silver gelatin paper and
processed to maximum archival standards.
Barta has exhibited photographs in Poland,
Kuwait, Tunisia and Montana.
Mr. Barta is a native of Montana. He has
traveled abroad extensively, teaching in
international schools for sixteen years.
Returning to Montana, Barta’s primary
photographic passion is the Montana
landscape ­— ­particularly the landscape in and
around the Stillwater valley. He lives in Billings
with his wife Barbara Gunn, but maintains a
retreat cabin and gallery in Nye, Montana.
The Board of Directors meets in GEM’s Loft on the third
Thursday of the month, 6:00–8:00pm. You’ll find your
hard-working Board Members there on November 20,
December 18, January 15 and February 19. Meetings are
open to Members. There is no set time for questions or
comments but Members are welcome to join us.
At Your Co-op
in the Apple
Gallery
For the 4th time, You
voted us Billings’ best
Health Food Store!
Thank You!
Your Board
Carol Beam, President
248–1512
[email protected]
Kevin Dowling, Vice Pres. 671–1467
[email protected]
Theresa Keaveny, Secretary 861–1557
[email protected]
Eric Holm, Treasurer
270–1117  
[email protected]
Diane Brien
245–6242  
[email protected]
Adam Cassie
503–753–0536
[email protected]
Jeffrey Kreidler
855–4222
[email protected]
Heide Mankin
208–6126
[email protected]
Maggie Zaback
307– 421–7411
[email protected]
Edward Barta, Iceland, 2013, silver gelatin print
Is It Time to
Renew your
Membership?
Your Good Earth Market membership
renewal date is stated on the mailing label
on the back of this newsletter. After that date,
your annual dues expire. We welcome your $10
membership renewal which ensures that you’ll
continue to receive this GEM newsletter — and
your once-a-month 5% discount and other
Member sales and benefits! Just ask any
Cashier to renew. Your membership renewal
helps keep GEM strong. Thank YOU!
At Your Co-op welcomes signed letters and articles. Our policy is to focus on our mission statement, be educational,
positive and politically neutral. Please email letters and drafts of articles to the Editor ([email protected])
at least five working days ahead of the ad sign-up deadline for Board of Directors preview and feedback. Thanks!
Visit GEM’s Newsletter archive – www.goodearthmarket.coop
Remember, as a Member of the Co-op, you have access to the financial information at all times. You will find
a detailed financial report for every month in the “Board Binder” kept at the Market. This includes the annual
report from Paul Strom, the accountant who reviews our financial statements.
GEM’s GM’s Comments
by Joshua Jackson, General Manager
To start, I would like to express how thankful I
am for such a strong community! Our Co-op
wouldn’t be here today without the awesome
staff and Members, and it is truly an honor
to be a part of such an amazing cooperative
community! I can envision the future successes of
GEM and having strong supporters like you all will
be imperative for us to accomplish our goal of being
the cornerstone for community, education and
healthy living.
As many of you have noticed, we have a lot of new
faces around the store mainly due to some old staff
moving on for other life opportunities. Just to recap:
• Rachel got married and is now working
• for B-Bar Ranch in Big Timber.
• Dan had a new baby and they decided to
• move back to Ohio to be closer to family.
• Alicia is also having a little one and she took
• over her husband’s family’s business.
• Bo decided to move to Bozeman.
And with that, we have a new crew who is truly
dedicated to taking our Co-op to the next level.
With all of the turnover over the last few months,
we have definitely recognized a dip in our level of
customer service, which we have been working
extremely hard to overcome. We are working on
building new systems for every department to be
more efficient with our time, leaving more time for
stellar customer service. We have also solidified a
new training regiment (dubbed Co-op Passport),
which entails separate trainings on natural foods,
customer service and cooperatives, as we want our
staff to be the most knowledgeable team in Billings.
In addition to working on improving our customer
service, we are working hard to be more competitive
with our pricing and promotions. As I have
mentioned before, our new point of sale system,
Catapult, has a lot more robust software to enable
us to track our pricing, and coupled with a bunch
of tours of the competition with our managers
and buyers, we will be dropping quite a few of our
prices to be more in line with the Billings’ market.
Also, we are building new promotions throughout
the store, including:
• Weekly Member coupons
• Wellness Wednesdays: 10% off ALL supplements,
• body care and general merchandise items on the
• last Wednesday of every month.
• Co+op Basics: an Everyday Low Price program
• where we offer approximately 50 of our staple
• foods at AMAZING prices all day, every day!
In addition to the great new programs that we
are working on, we are also refining our outreach
to you all. We are working on building our online
presence, including Facebook and weekly emails,
and we are refining our content to be the info that
you need to feel up-to-date on all of the happenings
around your Co-op. With that, I encourage all of
you to “Like” us on Facebook and sign up for our
email blast (in the store or on our website) because
that is where you all will receive weekly coupons,
updates on current promotions and awesome
pricing. And, of course, we also throw
some educational stuff in there as well.
Board Changes
Greg Jahn
The Good Earth family sends a huge THANK YOU to
Greg Jahn for his service on the Board over the last
decade! With his passion for the cooperative movement,
Greg has contributed countless hours to bettering our
community Co-op. He will be GREATLY MISSED!
We welcome new Board member Eric Holm and
congratulate Diane Brien and Jeff Kreidler on
their re-election at our recent Annual Meeting.
From all of us here at Good Earth, we wish you
“Happy Holidays” and look forward to seeing
you all at our Co-op!
Eric Holm
A little turkey tutorial
A plump, round shape means an abundance
of tender meat. Other tidbits that might
come in handy:
• Fresh turkeys and heritage or heirloom
turkeys cook faster than most commercial
turkeys and turkeys that have been frozen.
• A hen is a female turkey (smaller) and a
tom or gobbler is a male turkey (larger).
Neither is more tender than the other.
• What size turkey do you need? The rule
of thumb is one to one and a half pounds
of turkey per person (this also allows for
some leftovers).
• For vegetarians, consider purchasing a
Tofurky or other “mock turkey,” made
from wheat protein or tofu.
• Brining (soaking) a turkey before cooking
adds flavor and moisture. Sometimes
brined turkeys have artificial ingredients,
but you can also find turkeys that are
brined with just sea salt, spices, and water.
Or you can brine your own.
See more at: Talking Turkey: A Poultry
Primer at http://strongertogether.coop.
Diane Brien
the literary side
Check out local poet and performance artist Dave
Caserio’s first published collection of poetry, This
Vanishing. Montana Poet Laureate, Tami Haaland
praises Caserio’s poetry as “earthy and gently
articulate” and “streetwise and elegant as it ranges
over the long arc of seasons…of human rage, of
human love, ferocity and power, of fury, silence
and perhaps of mercy.”
Jeff Kreidler
JONLODGE
SURFACE TENSION SERIES
N
E
W
W
O
R
K
108 N. Broadway (Downtown)
(406)896–8424
Catherine Louisa Gallery
103 NORTH BROADWAY BILLINGS, MONTANA 406 670 7746
Warm • Comfy • All Natural
From Around Your Co-op
Keep it local — shop for great gifts at GEM
In the spirit of “Keeping it Local,” let’s do all
our holiday shopping at the Co-op!
We carry a great selection of chocolate, cards,
candles, soaps, lotions and more that make great
gifts now and throughout the year. Find something
for everyone on your list including that special
someone, hosts and hostesses, teachers and friends.
How about filling an Alaffia African basket with body
care goodies from Windrift Hill or DaySpa Body
Basics? Proceeds from these fair-trade baskets help
support and empower women and children in Togo.
Windrift Hill products are made using silky-smooth
goat’s milk. Missoula-based DaySpa goods including
soaps, lotions, lip balms, oils, all for women AND men.
Spoil someone you love with a beautiful, handmade
Alpaca wool hat or pair of socks from Alpacas of
Montana. The wool is soft, extremely warm and will
last a lifetime.
Wine lovers will appreciate a gift from local wineries
such as Ten Spoon, Yellowstone Cellars, Mission
Mountain, Hidden Legend and Flathead Lake.
Fantastic wine made right here in Montana, there
are so many varietals from which to choose!
favorite! Chocolate Nut Tumbleweeds, Sweet
Snowies, ButterChurn Brittle, and Back Home
Almond Buttercrisp. As for me, Cream of the
Caramels wins hands-down.
Maggie’s Organic cotton tights, leggings and
socks are a must-have this time of year! This fairtrade company also makes fabulous scarves, along
with wool socks for men and women. We may need
all the help we can get to stay warm this winter.
Holiday Kids’ Activities
Remember our Tiffany Miller hand-crafted GEM shirts.
Tiffany is a local artist/clothing designer and Member
of the Co-op. These shirts are truly one of a kind!
Front End Update
Our kitchen will soon be offering a base menu that
the downtown community can look forward to
each week — including kitchen supervisor Carina’s
famous Mexican food every Thursday! Watch
our Facebook page for more announcements.
We are excited to have Austyn Gaffney join our
team and thankful that Nolan Fry returned to the
Co-op as he is an excellent addition to the Front
End. We have a great group of cashiers who truly
care about the Co-op and work hard to make sure
our customers are happy.
Footprint Points!
Do you walk, bike or get to Good Earth Market
Co-op without using a car? We’ll reward you if you
do! Our Footprint Points Card has 12 footprints
to be stamped with each “trip&purchase” you make
when you shop without using fossil fuel. After 12
stamps, you get $5 off! Fill out your info on the back
to be entered for a quarterly drawing. See you soon!
Stephen Haraden, painter and collagist
Thursday, November 20, 6:00 pm
Free
• with
Native Ideals Seeds Farm is another local producer
we love. Each seed packet, which is uniquely designed
by Missoula artists, contains perennial seeds native
to Montana. They are little pieces of art that make
awesome stocking stuffers!
Deli News
Some of our new faces in the Deli are now becoming
established staff, and we want to give special
recognition to those with great customer service.
Meghan, Caleb and Shelly — you’re the best!
Meet the Apple Gallery Artist
Join Stephen Haraden for an informal presentation
and talk about his currently displayed work in the
Apple Gallery. Refreshments will be served and his
current exhibition will be up through December 1.
Martinson’s Chocolates make great host/hostess
gifts. When I asked the staff, everyone had a different
We’re working on fantastic new grab-and-go items
for the holiday season, as well as bringing back
some favorites. Look for our famous cranberry
salsa, roasted red pepper aioli and gluten-free
pizza by the slice!
Most are held upstairs; we can accommodate
everyone! These are free; please pre-register for
all by stopping by GEM’s Member Service Center
or calling 259 –2622.
Tumblewood Teas from Big Timber are fresh and
flavorful herbal concoctions. The Travelin’ Tumbler
is the best companion for these teas, and brews them
to absolute perfection.
Gift cards are also a great option. Who wouldn’t
love a gift certificate to their favorite natural food
cooperative? Purchase one from any of our cashiers
and have your Christmas shopping done in minutes!
What’s more co-operative than choosing our
new drip coffee with a community taste test?
Come in during the last week of November and vote
online to help us decide what our new drip coffee
should be. We’re also seeking feedback on our
current drip coffee from Doma coffee roasters.
Presentations, activities,
Workshops~
In the past couple months we have made great
strides with our new point of sale system, and we
will continue working toward maximizing Catapult’s
capabilities. We are pleased to announce that we
will be introducing scannable gift cards within the
next few weeks; they will be perfect for gift giving.
Offering excellent customer service is our first
priority and we will strive to improve our skills
through continued training and a dedicated
effort to increase our product knowledge.
GEM Staff
Sunday, November 23, 3:00 – 5:00 pm
Tuesday, December 23, 4:00 – 7:00 pm
Free
• with
•
•
Let us entertain your little ones while you do your
holiday shopping! We will have a lot of fun arts &
crafts projects, as well some food related activities.
Our ‘motherly’ staff will keep an eye on your tikes
while you shop. *Limited to ages 4–8 years. The World of Co-ops
Joshua Jackson, GEM General Manager•
Monday, December 8, 5:00 – 6:30 pm
Wednesday, January 14, 5:00 – 6:30 pm
Free
• with
Join Joshua Jackson for a presentation and discussion
about the importance of cooperatives in the world,
and the different types of cooperative business
models and forms of ownership.
So, What Is FootZonology?
• with
Karen Schlosser, Certified FootZonologist
January 10, 10:00 am
• Saturday,
FREE
FootZonology is a system of interpreting the signals of
your body through the feet. It uses zones of energy in
the body to help your body feel more energized and
stimulate the bodies own healing. One lucky participant
will receive a free Zone during the workshop, and a
drawing will be held for an additional Zone.
Path to Prosperity:
Recovering from Holiday Spending
and Moving into Financial Freedom!
Aimee Carlson, Certified Life Coach•
Tuesday, January 27, 6:00 – 7:00 pm
Free
• with
Join Aimee Carlson, owner of Clear Path Life
Coaching, for a 2015 kickoff of a coaching
series on MONEY! If you want to change your
financial footprint, you must first take a look at
your relationship with money and then set a clear
intention for how you would like it to change.
This will be the first of four in the series of
Creating Abundance.
Member Ownership
The cooperative way of doing business is a
fascinating one ­— ­one that tries to mix visionary
social ideals with the economic realities of
running a business. Co-ops are successful because
we believe we can achieve greater results by working
together than we can alone. A cooperative is a
business that is voluntarily owned and controlled by
the people who use it ­— ­its members. It is operated
solely for the benefit of its members.
Co-ops bring people together to own and control
their enterprises and to meet their mutual needs.
Regardless of the goods and services provided, the
management structure or other details, all co-ops
aim to meet their members’ mutual needs.
Co-ops are distinguished by the following
criteria:
• Co-ops are owned and controlled by those who
• use their services (the members).
• Co-ops are democratically governed.
• Co-ops are businesses, not clubs or associations.
• Co-ops adhere to internationally recognized
• principles.
Co-ops have these unique features:
• Co-ops are businesses that are incorporated
• to sell goods or services. Co-ops are not charitable
• organizations or social service agencies
• Co-ops exist primarily for the benefit of their
• members.
• Members democratically control the direction
• of the business. Each member gets a vote.
• Members elect a board of directors to monitor
• the business, set goals and hire management
• to operate the business.
• Individuals in co-ops are motivated by a shared
• need for certain products and/or services. By
• joining together, members gain access to benefits
• not available through individual effort.
From its physical appearance and operations,
a co-op may seem no different than any other
business. However, the difference goes beyond
appearance. The real difference lies in who owns,
controls and uses the business as well as who
benefits from the co-ops accomplishments.
Cooperative ownership is an economic model
that can create great benefits for GEM and its
Members. The cooperative model is powerful if
we focus proper attention on the owner side of
the compound word, “member-owner.”
For the past 20 years, Members have been paying
dues and getting purchase discounts in exchange.
This business model has not provided GEM Members
with any real ownership in the co-operative ­— ­there
has been no true economic linkage ­— ­there has been
no true investment.
Advantages of Owner equity to GEM:
• It provides a true and pure investment by the
• Member into the Co-op.
• It provides capital for the Co-op.
• It proves the theory that a small investment from
• a large number of people can create a sizable base
• of funds (ex: 2,500 members each purchase a
• $100 share = $250,000).
• Member shares are not taxable to the Co-op.
• u Today, the $10 membership fee is taxable to
• u the Co-op ­— ­that’s between $35,000 to $45,000
• u of income annually that is taxable to GEM.
• Equity plans can accommodate payment plans
• for those wanting to become Member-Owners.
• There is a single class of ownership that has the
• same rights and benefits for each member.
• GEM has the systems in place to administer
• a TRUE Member-Owner equity program.
Advantages of Owner equity to the Owner:
• Equity shares are a true investment in the
• Co-op. Shares are refundable if the member
• no longer wishes to be an owner. The co-op
• must have a policy in place to repurchase shares.
• Equity shares provide a better investment than
• member loans ­— ­interest on a member loan is
• taxable; there is no tax consequence when you
• purchase an ownership share.
• Having a good, solid base of equity ensures the
• existence of the co-op for its members. People
• invest in a co-op because they want to use its
• services. It ensures long term sustainability.
• An equity ownership model paves the way for
• GEM to implement a patronage refund program:
• u Patronage refunds are best practices for co-ops.
• u A patronage refund system is directly tied to the
• u health and profitability of the co-op.
• n The basic philosophy of a patronage refund
• n is to provide a portion of the co-op’s earnings
• n back to the members based on the members
• n level of participation in the co-op sales for the
• n past year.
• n This differs from a “discount” system which
• n is really providing a return of earnings at the
• n cash register before the co-op knows if it had
• n a profitable year or not.
• n Co-ops will tell you that a “discount” at the
• n register does not create a sense of ownership
• n in the co-op (think Costco or Sam’s Club)
• n whereas a refund of a portion of your annual
• n purchases would more likely create a sense
• n of ownership.
• u A patronage refund is not taxable to the owner
• u or the co-op.
Building Blocks for a Successful Member-Owner
Organization:
• OWNERSHIP is a mutually beneficial relationship
• that exists between the co-op and its member• owners.
• INVESTMENT uses the member’s money to help
• the co-op better meet the member’s needs
• FAIR SHARE means the co-ops capital needs
• are divided equally among all members.
• VALUE is derived from the equity investment
• to help the co-op meet its mission and create
• a cooperative economy.
www.goodearthmarket.coop
Cold Weather
Comfort Food
by Orion Layton, GEM’s Bulk Buyer
As the temperature drops, comfort food
doesn’t get better than apples and cinnamon.
I tried this recipe recently and was blown away.
While it’s great as written, it can also go a lot of
different directions, as you’re basically making your
own granola and
baked fruit in one
dish. And while it
qualifies as a
healthy breakfast
with a dollop of
yogurt on top, a
scoop of ice cream
turns it into a solid
dessert. Best of all,
it takes advantage
of late-season tart
apples and lots of
Bulk ingredients
Orion looks like he’s just finished
a big bowl of Apple Crumble.
so it’s fresh and
affordable to make. Grab your spoon and enjoy!
Morning Apple Crumble
Serves 8
Total Time: 1 hour; 15 minutes active
2 ½ lbs. tart apples (such as Braeburn or
Granny Smith)
2 T. raisens or cranberries
2 T. lemon juice
1
⁄4 C. + 2 T. honey, divided
½ t. ground cinnamon
1 t. ground ginger, divided
Salt
2 C. rolled oats (gluten-free optional)
½ C. roughly chopped pecans, walnuts
or almonds
1
⁄4 C. gluten-free or whole wheat flour
1
⁄4 C. shredded coconut
6 T. butter or margarine, cut into small pieces
Preheat oven to 350°F. Grease or butter a 9 x 9-inch
glass baking dish.
Core, peel and cut the apples into bite-sized pieces.
In a large bowl, gently toss the apples with raisins,
lemon juice, 2 T. honey, cinnamon, ½ t. ginger and
a pinch of salt. Spread the apple mixture evenly in
the bottom of the baking dish.
In a large bowl, mix together the oats, pecans,
flour, coconut, ½ t. ginger and a pinch of salt. Cut
in the butter and 1⁄4 C. honey with the rest of the
ingredients to make a crumbly mixture. Spread the
mixture evenly over the top of the apples, then
place in the oven and bake for 45 minutes or until
bubbling and the topping is golden brown and crisp.
Nutritional Information Per Serving: 251 calories,
11 g. fat, 23 mg. cholesterol, 51 mg. sodium, 41 g.
carbohydrate, 4 g. fiber, 2 g. protein
This and many more delicious recipes can be found
at strongertogether.coop/recipes.
Well, well…
by Dolly Fansler, GEM’s Wellness Manager
For many years now we have heard the term “well-being” incorporated into our
daily language, frequently enough that the true definition has become muddled
or obscure. As with any word used commonly enough, we stop thinking about
what it really means. Being the curious sort, I Googled it, and here’s what
dictionary.com says: well-being (noun): the condition of being contented,
healthy or successful.
Dreaming of a
Good Night’s Sleep
by Dolly Fansler, GEM’s Wellness Manager
Did you know that people can survive longer without food than without
sleep? Sleep serves many functions — or more precisely, many things happen
while we are asleep. Scientists have floated many hypotheses on why humans
require sleep (thank you sleepdex.org for these bullet points!).
I like the connector “OR” in there, as it clarifies that I don’t have to be all
three at once in order to be well! I am free to have “well-being” more often!
Who wouldn’t want that?
• The brain is able to reorder without the input it gets while awake. The brain
• has a chance to exercise important neuronal connections that might otherwise
• deteriorate due to lack of activity.
Okay, let’s take this 3-part definition one step further. Merriam-Webster
says contented means “happy and satisfied.” That’s subject to individual
interpretation! Think about this — your concept of these words will likely be
very different from what they mean to me. I create my own meanings for happy
and satisfied — it’s whatever I choose, (more freedom), I decide daily whether or
not to be “happy” with my day and my circumstances. You know what? If I am
not “happy” or “satisfied” with it, it is up to me to change it, do what I can, or
change my mind — change my thinking and adjust my perspective (remember,
the goal is HAPPY).
• Sleep gives the brain an opportunity to reorganize data to help find a
• solution to problems, process newly learned information, and organize
• and archive memories.
Healthy is defined as “enjoying health and vigor of body, mind, or spirit: well.”
There’s that word again! I like the key words here. The first part, “enjoying,”
is defined as taking delight or pleasure in (again that’s active and a conscious
decision). And vigor is “active strength or force.” While we don’t always feel
the physical energy implied by that word, we can exercise our minds, stretch
our thinking and consciously keep our spirits stimulated. Like it or not, friction
causes growth, a little pain coaxes our muscles (our brains and spirits too) to
be strong, which is what we need to face daily challenges, be they big or small!
The Free Dictionary defines successful as “having a favorable outcome” and
“having succeeded in one’s endeavors.” This implies Goal Setting, which for
me is forever a daunting term. I am not ashamed to admit I am really bad at this,
and I have great admiration for those of you out there who are gifted with the
ability to set goals, and actually achieve them. In case there is anyone reading
this who is like me, I have learned (I credit this “success” to Perry McNeese) to
set “small” goals — benchmarks — along the way toward the bigger goals. This
method creates the opportunity to celebrate achievements more often on the
way toward the bigger goals. Yes, it’s okay to stop, look at yourself, say “I DID
THAT,” pat yourself on the back, and feel empowered to move forward to the
next task. Before you know it, you will be able to look back (briefly! Don’t get
stuck in the past!) and see how far you’ve come. You will be successful!
I invite you to be well, to choose well-being!
At GEM, Everyday
is a Farmers’ Market!
• Sleep is a time for serious rest. Sleep lowers a person’s metabolic rate and
• energy consumption. The allostatic load on the body takes a toll and sleep
• is a respite.
• The cardiovascular system also gets a break during sleep. Researchers have
• found that people with normal or high blood pressure experience a 20% to
• 30% reduction in blood pressure and 10% to 20% reduction in heart rate.
• During sleep, the body has a chance to replace chemicals and repair muscles,
• other tissues and aging or dead cells. Growth hormones are released during
• deep sleep.
Tips for a better night’s rest:
• Avoid caffeine and alcohol for at least 4–6 hours before bedtime.
• Exercise earlier in the day. It takes your body a couple of hours to wind
• down after that great workout.
• Avoid eating right before bed. This can help prevent heartburn and reflux
• which interrupt sleep. Your digestive system is still working while you rest,
• so give it a break!
• Create a bedtime ritual, start your wind-down 90 minutes prior
• to planned bedtime.
• Some studies show drinking tart cherry juice helps with sleep problems
• because it contains natural melatonin.
• Turn it off! Many studies indicate use of electronics (television, computers,
• smartphones) delay and disrupt normal sleep patterns.
• Napping during the day can prevent a good night’s sleep. On the contrary,
• some people say they sleep better at night if they have napped.
• If you do wake in the night, try to continue resting, even if you don’t fall right
• back to sleep. Sleep patterns vary per individual; worrying about the fact that
• you’re not sleeping doesn’t help anything, and worrying about things you can’t
• “fix” during the night doesn’t help either.
One last thought: Americans are generally stuck on the notion of getting our
sleep all at once, i.e. 7–10 hours at night. Many have found polyphasic or
biphasic sleep preferable over monophasic sleep. If you haven’t heard of this,
check it out on the web!
New Location~
2911 2nd Avenue North #235
CLAY GREEN
Certified Subaru Sales Consultant
Cell (406) 671-0680
[email protected]
Ten Spoon Winery
Local Producer
Spotlight:
As the weather turns, there’s nothing better than a cup of hearty soup on a cold,
windy day! Western Trails Food is a cooperative venture bringing grain
farmers and volunteers together to make it easy for you to get local barley
and beans for all your soup-making adventures.
Good Earth Market is thrilled to
carry Montana-made wines from
Ten Spoon Winery in Missoula.
This season we’re especially
excited about their Paradise
Dry Pear and Flathead Cherry
Dry wines. We have the scoop
on each from the winemaker
himself, Andy Sponseller!
Their waxy hulless barley and barley flakes are from the Golden Triangle — the Great Falls area. Their beans, with the exception of pinto beans come from
a farmer five miles outside of Glendive. The Yellowstone Bean Company with
farmers from Fallon to Bridger brings the pinto beans. They also get chickpeas
and lentils from McCone County and Flax from Nashua, east of Glasgow. You
can’t get more “Made in Montana” than that.
Winemaker Andy Sponseller
Flathead Cherry Dry
“Andy, I really think you need to make this wine. It stands up to a big steak and
drinks wonderfully all by itself.” That was my attorney friend, Tom Orr, back
in 2000. He had been making Flathead cherry wine at home for years and his
friends and family loved it. I took the barrister’s advice and started making test
batches. Our first commercial fermentation was in 2003 and the wine was out on the shelves in 2004. We made a whopping
300 cases. Tim France of Worden’s Market
replied when I exclaimed how much I made,
“that really won’t be enough If people take
a liking to it.” We make over a 1000 cases
a year now.
I want to think the flavor of Flathead Cherry
Dry is a result of the winemaking — it surely
contributes. The real story is Flathead
Lake cherries and the people who grow
them. People like Lise Rosseau and Al Silva,
Ed Grezsik and Oliver Dupuis. They are dedicated organic growers at Flathead Lake.
The wine quality really comes from the orchards and a special place like the Lake.
The 2009 Bronze Medal winner at the National Women’s Wine Competiton. And,
just a few stats — alcohol by volume: 13.5%, TA: 5.7 g/L, pH 3.7
So, grill a Montana buffalo burger with some cheddar cheese, cook up some
spaghetti and meatballs and have a big glass of Flathead Cherry Dry!
You can buy packaged whole beans, barley and barley flakes along with
soup, bread, cookie and flapjack mixes. Two retired teachers come in every
Wednesday morning to make the mixes and Peggy, an owner of Western Trails
Food, works with younger volunteers and Experience Works members to package
the single ingredients. They have their own stone mill grinder to grind their own
flour and grits from their hulless barley and wheat. Peggy says, “Sometimes I
feel like the Little Red Hen. Who will help me grind the barley? Who will help
me make the bread? It all gets done. Some volunteers just clean beans. One puts
labels on bags. When it’s taste testing time though, it’s not hard to find help.” Peggy was recently at the Good Earth Market’s Local Producer Fair and she said,
“The Rough Rider barley cookies and the Cowboy Copper Barley bread got
rave reviews along with the Wagonmaster Italian Barley Soup.” She goes on
to say, “I so enjoyed the day and bought a plant of Brussels sprouts [because] I
had never seen how it grows. My husband was impressed.”
She wants all GEM Members to know that if anyone is in Glendive to make sure
and stop at the Farm to Table Store in the Eastern Plains Event Center at the end
of Merrill Avenue (the main street). That’s also the home of a new commercial
kitchen for food entrepreneurs.
Get to the Good Earth Market if you’re looking to keep warm from the inside
out this winter— grab a package of locally grown, locally produced Western Trails
Food mix, beans or barley.
Visit the website at www.westerntrailsfood.com and www.farmtotablecoop.com
for more information and more delicious recipes like the ones below.
Barley & Lentil Soup
Yields 12 (1-cup) servings
1 T. olive oil
2 C. onions (chopped, about 2)
2–3 garlic cloves, (crushed with press)
½ C. celery (chopped)
1 C. carrot (chopped)
4 oz. mushrooms (sliced, about 2 fresh)
1 C. Western Trails barley (rinsed & drained)
1 C. lentils (rinsed & drained)
1 can crushed tomatoes
10 C. water (or more)
½ t. dried thyme leaves
½ t. dried rosemary leaves
5 ½ C. Parmesan cheese, divided
Lise and Al delivering organic cherries
Paradise Dry Pear Wine
My partner, Connie Poten, raved about a pear wine that Paul Thomas of
Washington made back in 1990. It was uncommonly good and was a real
surprise. By 2000, it was no longer available. Nonetheless, we were inspired
by Paul’s pear wine. We had success with
Flathead Cherry Dry and we thought a
“white” fruit wine would be a fine addition
to our lineup. We were in for a few surprises
of our own as the pear wine took some
serious effort to perfect. After much tweaking,
we believe we have it right.
Made of D’Anjou and Bosc pears grown in the
Yakima River Valley and fermented in Montana,
Paradise is like biting into a fresh pear. We
finish the wine with just a touch of untoasted
American oak. It won 2011 a Silver Medal Winner at the Indy International
Wine Competition and 2010 Bronze Medal Winner at the NorthWest Wine
Summit. Here are the numbers — alcohol by volume: 11.5%, TA: 6.6 g/L,
pH: 3.6, residual sugar: 1.25%
Enjoy Paradise with baguette and triple cream French cheese or spicy Thai food.
Maybe the best way is by itself on a Saturday afternoon…Paradise!
In a kettle or Dutch oven, heat oil over medium-high
heat. Add onions and garlic; brown slightly. Stir in
celery, carrot and mushrooms. Cook until celery is soft.
Stir in barley, lentils, crushed tomatoes, bouillon cubes
and 10 C. water. Add salt, thyme and rosemary. Bring
mixture to a boil; cover and reduce heat to a simmer.
Cook for 1 ½ hours or until barley and lentils are soft.
Add more water if soup becomes too thick. To serve,
sprinkle each portion with 2 T. Parmesan cheese.
White Bean Dip
Amounts really don’t matter — all the seasonings
should be subtle as it’s really about the beans.
Cook the soaked beans with any or all of the
following: bay leaves, thyme sprig, rosemary sprig
and parsley stems. Reserve the cooking liquid.
Once fully cooked, puree with either a food mill or
food processor — adding a small amount of garlic
while pureeing. The garlic can be raw or roasted,
depending on what suits you. Mix in extra virgin olive
oil, not much, just enough to get a hint. Season with
lemon juice, salt, black pepper and minced herbs — thyme, rosemary and parsley are my usual suspects.
If necessary, use the reserved cooking liquid to thin
the beans.
At the table, drizzle some of the olive oil on the top.
GOOD EARTH MARKET
PRSRT STD
US POSTAGE
PAID
BILLINGS MT
PERMIT #1
3024 2nd Avenue North
Billings, MT 59101
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Time to renew your membership? Check your
GEM membership renewal date below!
ue:
In This Isspping Checklist!
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• Loca
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Give the gift of
a GEM Gift Card
or Membership
Purchase a $40 gift
card for only $35!
Available through December 31;
$40 denominations only. You
must be a Member to purchase.
Ask any cashier!
d
Holiday Savings at GEM
The NEW November-December Co+op Deals coupon book is here,
and it’s full of great deals on holiday baking essentials, party snacks and
so much more! Our Co-op has joined together with more than 140 other
locally-owned cooperatives to bring you great deals on delicious food and
healthy products for your family. Save on some of your favorite brands like
Organic Valley, Fage, Annie’s Homegrown and CLIF, and (just in time
for gift-giving) look for a special offer on Alter Eco’s assorted chocolate
truffles­ — a Co-op exclusive! Coupons are valid through December 31.
For more holiday inspiration, recipes and meal-planning tips, visit
www.strongertogether.coop.
Holiday Activities for kids
d
GEM staff is hosting two sessions of free fun holiday activities
for kids ages 4–8 years. We’re planning arts & crafts projects,
as well some food related activities. Our ‘motherly’ staff will
keep an eye on your tikes while you shop. Please stop by GEM’s
Member Service Center or call 259 –2622 to reserve a spot for
your little one.
•
Sunday, November 23, 3:00 – 5:00 pm
•
Tuesday, December 23, 4:00 – 7:00 pm
pre-order your Locallyraised holiday Turkey!
Or, for just $10, gift
someone a full year
Membership!
Deadline for pre-ordering is November 20!
*We will have extra turkeys for Thanksgiving and
Christmas while supplies last. Pre-order to insure you
have one for the holidays (and to save money, too).
Fresh, Natural Turkeys~
$1.89/lb pre-ordered
$2.29/lb ordered after November 20
These turkeys are hormone and antibiotic free.
Heritage turkeys and other local meats also available.
• open just ‘til 6:00
GEM’s
on Christmas Eve
Holiday Hours
pm
• closed all day
on Thanksgiving,
Christmas and
New Year’s