The Digest Food & Traditions Connect Us by Natalie M. Rotunda
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e took a stroll down Memory Lane recently with three of our deli chefs. In this article, Liz, Ben, and Kristi tell us about their favorite holidays and some of the delicious food and non-food traditions that connect their families. LIZ Food and family are a celebration of life, no matter what the holiday or the season. Liz fondly remembers how the cool Fall weather meant that her dad would start making baked beans and vegetable soups for the family of eight (and sometimes nine when one of the grandmothers joined them). “Starting in the fall was a wonderful baking time for our whole family,” she says. At Thanksgiving, both of her parents did the food. “Dad made the gravy, and both mom and dad made the pies, a couple pumpkin and apple pies,” she says. “And homemade whipped cream, which we wouldn’t have now.” Apparently, that cooking/baking gene passed down to Liz and most, if not all, of her siblings. At Christmas, Liz’s mom was nothing if not amazing. “She worked fulltime, raised six kids, and she’d still make homemade fudge. We did help with some things—Spritz cookies, homemade caramels, cutout cookies, and pulled taffy. And we’d always have fresh fruit and nuts.” Her family skipped on the turkey and ham, preferring a big beef roast instead. Mashed potatoes, gravy, corn her parents had frozen, “It was all there, and plenty of it.” Her folks liked serving Tom & Jerry’s, a hot drink, to adults, but never to the younger set. “When we came home from ice-skating, Mom would make Tom and Joe’s. There was no alcohol in those drinks.”
Fall 2017 Manager’s Note by Amanda Hegreberg
ne of the Good Earth’s values is O the importance of local. To us, this means a product is grown or produced in Minnesota or one of the states that touch ours.
New Year’s Day meant light eating. “With four men in the family, football was on TV all day.” So the family feasted on a smorgasbord of fresh sandwiches and salads.
The Co-op carries over 2000 local products which have long accounted for one-third of our store sales. Even as our overall sales numbers have slipped, our shoppers are still choosing local—and that means so much. It means that local is a core value for our shoppers. Some of the benefits of local mean more money for the local economy, smaller footprints on the environment, and local pride.
Supporting the local economy helps not just the producer or grower, it is helping that family, that town, and other small businesses through partnerships. One example is Camphill Village Cookies north of Sauk Centre. By buying their delicious cookies, you are helping them continue to provide farming, gardening, crafts, theater, and education to the One dish that’s become a regular in people that live in the community. the Co-op deli at Thanksgiving is Liz’s mom’s homemade cranberry relish. A smaller footprint for the environment as simple as how far the product has “You can serve it on pork, turkey, is to travel to get from the farmer/producer whatever you like. We’d also mix it with to the Co-op. Our local produce doesn’t cream cheese and spread it on bagels. Or get shipped to a warehouse states away eat it just plain.” (recipe on page 9) and then shipped back to us, the farmer brings it straight to us. BEN BOURGOIN For Thanksgiving and birthday parties, Local pride means being proud of what Ben’s mom always served Bum and was made or grown in our region. My Jell-o, a dish of six or seven layers local pride, for instance, is with Sweet of different colors/flavors of Jell-o Bee Honey Treats since I grew up near alternating between layers of evaporated Spicer. I am sure all of us feel that way milk. At birthday time, “We’d sing with one or more of our local vendors. ‘Happy Birthday’ in Swedish after first We need your help to keep local singing it in English,” he says. “There important. Shop local and support our used to be 15 to 25 of us.” region so that it remains one of our strong values. Someday I hope to see Ben remembers two special traditions local sales surpass one-third to reach on Christmas. “Grandma used to have half of all store sales. Together we can gingersnap cookies. You’d put one in accomplish this. “Mom also made the most wonderful hot chocolate,” Liz remembers. “She used the recipe from the back of the Hershey’s cocoa tin.” She also made her own eggnog, a holiday drink dressed up or down with a bracing shot of whiskey in some families.
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Get Involved Want to get more involved with the Co-op, meet new people, and bring new ideas and energy to Co-op events? Have ideas about what the Co-op could do to better serve its member-owners? Contact the board to find out how you can contribute!
Board Members & Management
Katrina DolezalMersinger
Matt Parks
Read the Board Update on page 4 to learn how you can become a member of the Co-op Board.
Pumpkin Decorating Contest Drop off entries October 22-29. Judging takes place at the Fall Potluck. Fall Potluck October 29: 12:30 pm
Vice President
Family Fun Night Every 3rd Saturday: 5:45 pm - 7:00 pm
Bobbie Hentges
Good Earth Movie Night Every 4th Friday: 6:30 pm
President
JOIN THE BOARD!
On the Good Earth Calendar
Adam Konczewski Sara Mruz Steve Janasie
Meet Your Board of Directors Every 1st Sunday: 12:00 pm - 2:00 pm Owner Tour Every 1st Saturday: 10:30 am Ask staff how to sign up. Board Game Night Every 1st Thursday: 6:00 pm - 8:00 pm Holiday Open House December 9: 3:00 pm - 6:00 pm Artists, free gift wrapping, food samples, music, local growers and makers, and more!
Jennifer Larson-Grinsell Amanda Hegreberg General Manager amanda.hegreberg@ goodearthfoodcoop.coop
Contact the Board board.directors @goodearthcoop.coop
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Advertisements and articles do not imply endorsement of any belief, idea, or service by the Board, management, or staff of the Good Earth Food Co-op.
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Staff Spotlight: Tamara Vorachit by Donniel Robinson
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amara Vorachit’s interest in health and nutrition brought her to the Good Earth Food Co-op (GEFC) two years ago. She was job hunting and wanted to work with food in a healthy environment. When she found a job posting for GEFC, “it seemed like the perfect fit, and it was!” She started as a cashier and then moved to being a stocker for cold foods and shelved groceries.
displays from local artists, music, and grilling. Tamara plans to do this event annually.
Tamara has recently started buying 100% of her groceries, body products and household items from the store. This has led to discovering many new items, which she has shared with family and friends. She wants to be able to support her job, fellow employees, and “an amazing store.” Tamara is very dedicated to the GEFC community.
In her role as Outreach Coordinator, Tamara ensures the Good Earth Food Coop has a presence at important events around town. GEFC was recently a food vendor at the Boy’s and Girl’s Club Summer Benefit. In addition, she facilitated being a food vendor at Munsinger Garden’s Art Fair in the Events and Community Outreach Gardens, also called Art in the Park. Tamara recently added the title of GEFC provided sandwiches, wraps, Community Outreach Coordinator to baked goods and refreshments for her duties. As the Community Outreach fairgoers. Coordinator she is responsible for various GEFC’s events throughout the Capitalizing on the popularity of year. She has had a busy summer! farmer’s markets, GEFC provides community outreach and great food at The Good Earth Food Co-op hosts the Place of Hope’s Urban Hope Famers Family Fun Night the first Thursday Market. This market is available weekly of each month from 6-8 PM in the until fall. GEFC brings a variety of GEFC Community Room. These breads, baked goods from the deli and events are free, kid friendly, and open fresh produce. to individuals and families. Activities include arts, crafts, board games, and Tamara was integral in planning the more. Participants can do self-directed Good Earth Food Coop’s Art Crawl, projects or join Tamara for a pre- which closed out the summer and planned craft project. ushered in fall. It was a great event with
Good Earth Art Program One of Tamara’s favorite projects is GEFC’s art program. The art program is planned for three times per year and will be divided into age groups. The focus of the program is to provide a venue for local artists to showcase their work. It can be difficult to have enough pieces of art to host an individual art show. Tamara wants to help newer artists and those with fewer pieces of art share their work. Tamara does not give a lot of direction to program participants. She wants artists to be able to freely express themselves through their artwork. The only criteria is that the art can hang on the wall. Artists may submit paintings, drawings, photography and even construction paper collages. It is completely up to the artist. The art is typically created outside of the Co-op but can also be made during Family Fun Night. The program can comfortably work with 12 artists at a time. Once the art has been submitted GEFC hosts a reception to showcase the artists’ work. Snacks and refreshments are provided and the artists are available to answer questions and socialize. The first group of program artists showcased were children ages 12 and under. Tamara said you can see the pride on the kid’s faces when their artwork is placed on display. “They had a blast!” She also notes that many of the kids became friends. All program participants are featured on the Co-op deli’s wall for one month. The next group of artists to enter will be ages 13-17 years old, followed by a group that will be 18 and older. Details will follow. Tamara does not consider herself an artist, but loves to look at art and help artists share their work. Her own walls are coved with prints from art fairs. To find out more about the art exhibits and other fun events that Tamara and the GEFC are planning, click on the Coming Events tab at www.goodearthfoodcoop.
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From the Board of Directors Good Earth ike everybody else, the Board has policies that prescribe how the board L lots going on this summer. We are itself will operate, and (4) policies actively seeking member investment that delineate the manner in which Board Meetings still through our Capital Campaign. If you governance is linked to management.”
Member-owners are invited to attend every third Thursday of the month at 6:30 pm in the Good Earth Community Room! Additions to the agenda must be submitted in advance.
haven’t heard from us, you will. Please consider an investment. If all of our active members bought just one non-voting D share for $100, our co-op would not only be secure long into the future, but would be able to make significant upgrades to enhance the shopping experience. If you would like more information, call or see General Manager, Amanda, or check out our website at goodearthfoodcoop.coop. Your Co-op needs you NOW, more than ever!
If you’re unable to contribute monetarily, how about offering up about 10-12 hours per month as a Director. The Board still has openings for 3 additional Directors. It’s rewarding and fun to be a part of such a vital organization. If you would like to consider an appointment to the Board of Directors, come check us out. We meet every third Thursday at 6:30 in the large Co-op community room. You can also email us at board.directors@ goodearthfoodcoop.coop. We are a strong Board but would be stronger with you at our table.
Although the Good Earth has been operating as a policy governance board for several years using the policy authored largely by Katrina and past President Megan McNair, until recently the Policies had not been formally adopted by the Board. For the past year the Policy Committee has been revising and refining those original policies. The Board has been reviewing and adopting policies as they have been revised. The most exciting and significant adoption of policy happened last month at the Board meeting. We adopted our new and improved ENDS Policy. The Ends are so important because they define the outcomes that the Co-op wants to achieve, who will benefit from those outcomes and at what cost. We are proud to share our new Ends policies with you, adopted August 17, 2017. Because of the Good Earth Food Cooperative, our community is healthier and more sustainable:
The current Board of Directors is sad to be bidding a fond farewell to Katrina 1. Dolezal-Mersinger. Katrina has served on the Board for nearly 15 years. She has been on the executive committee for many of those years, and has been Vice-President and President. Not only 2. has she mentored many past and current Board members, but she has taught all of us an unforgettable lesson in devotion and determination. We can’t thank Katrina enough for all the time and 3. energy she has devoted to your Co-op.
Katrina has been instrumental in 4. the creation, development, revision and adoption of Policy Governance. Policy Governance is a system for organizational governance. It defines and guides appropriate relationships between an organization’s owners, 5. its Board of Directors and its chief executive or general manager. According to John Carver, who developed Policy 6. Governance, “the board produces four categories of policies in Policy Governance: (1) policies about ends, specifying the results, recipients and 7. costs of results intended, (2) policies that limit CEO authority about methods, practices, situations, and conduct, (3)
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Our customers have a source for fairly priced, trusted products that support a healthy lifestyle and a range of dietary needs. Our customers have a welcoming place to gather that is founded on inclusiveness, sincere connections, and meaningful relationships. Our customers experience greater connections to local producers. Our customers contribute to a local, sustainable food system; cultivate a global perspective; and have an understanding of the consequences of consumer choices. Our cooperative will promote environmental stewardship in its operations and product selections. Our owners and employees benefit from a thriving cooperative business. Our local business community is supported by the Good Earth Food Cooperative and its customers.
Super Duper Soup and Sandwiches by Donniel Robinson
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hen it comes to food combos, is paired it with a thick, creamy bowl of there anything more classic than split pea soup. I added a dollop of butter soup and a sandwich? to my soup to make it just like one of my childhood favorites. I can honestly Though putting food on bread dates back say the sandwich was the best hot ham to ancient times, the origins of this lunch and cheese I have ever had. The Co-op go-to as we know it today are traced to has added a twist to this old favorite John Montagu, 4th Earl of Sandwich. by adding red onion and spinach. The The Earl’s dedication to gambling led perfectly melted cheese held everything him to request a food he could eat with together. I chose sourdough rye bread, his hands while continuing his game. which added a delicious tangy flavor Thus, the sandwich was born. and great texture. The bread was lightly toasted from the heated sandwich press, For those of us who like to dip our and the other ingredients were warmed sandwiches in something warm and through but not too hot to enjoy. This left delicious, soup and a sandwich is a the vegetables still fresh and colorful. natural pairing. Make the sandwich hot The toasted bread and sweet onions and oh boy, what a feast! This meal is added just the right amount of crunch filling, hearty, and comforting year- to this decadent sandwich. I would have round.
been satisfied with 1/2 a sandwich but it was too good to stop! Hot Sandwiches are available at the Good Earth deli from 11:00 AM to 2:00 PM every day. Give your order to an employee working at the deli or ring the bell at the counter if you need assistance. Soup, salad and hot entree bar are selfserve, available 10:00 AM to 5:00 PM Monday-Friday. If you have a group to feed, the Co-op caters soup, cold sandwiches, bakery goodies, and many other tasty options. They can even make a beautiful cake for your next celebration. For more information ask the deli staff or visit www.goodearthfoodcoop.coop.
Hot sandwiches have become a favorite at the Good Earth Food Co-op’s deli. The hot sandwich menu includes selections from classics to creative new combinations. The Co-op takes “sandwich artist” to a whole new level. Diners will find: Hot Walnut Pesto with Cheese, Turkey or Tofurkey with Cheese (Tofurkey is a vegetable protein usually made from soy), Classic Reuben, Hot Ham and Swiss, and Double Decker Grilled Cheese. Most sandwiches can be prepared Vegan and/or gluten-free. You can also choose from a variety of bread options. Pair a hot sandwich with one of the Good Earth’s famous soups of the day for a well-rounded meal. Nothing says fall like a cup of hot chili on a cool afternoon! Have a short lunch break? It only takes 10 minutes or less to get a hot sandwich prepared and ready to go. All options can be eaten in the Good Earth Food Coop’s cozy seating area, at the outdoor tables or can be packed up for an easy takeout meal. Have a big appetite? Rest assured these sandwiches are quite satisfying on their own, but when you need a little something extra, add a bag of chips or a small salad from the fresh, organic salad bar. Order one sandwich with two cups of soup and you’ll have plenty of food to share lunch with a friend. You might even have to take your dessert to go. A freshly baked chocolate and caramel cookie from the bakery perhaps? Yum! I got the Hot Ham and Swiss during one of my recent visits to the deli and
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Essentials for Home Medicine: Castor Oil Packs by Lee Aberle, ND, IFMCP
changes another. Many patients with milder concerns sometimes cannot tell the benefit as quickly as those with more significant symptoms. In my first years of practice, I recall suggesting daily COP treatments for a patient with hepatitis C. He quickly determined this was something he must do to feel his best on a day to day basis. I have since used this for many liver concerns. I expected to see improvements in liver function and liver function tests when we started, and we did. Again, simple but powerful.
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patient was recently prescribed castor oil packs (COP) for chronic constipation. Of course we are doing more than this, but it’s a good general treatment that every family should have in their home health care “bag of tricks.” My first exposure to COPs was in medical school. It was given as an option to treat many and varied things. As a student it was surprising to me to learn about how a simple and inexpensive topical therapy could have such far reaching effects. There are patients I have treated with just COPs and very little else. And almost two decades of experience has shown me that treating the cause can have far reaching effects and sometimes simple small changes can have long lasting and powerful effects.
One of my favorite effects of COP is the improvement to the lymphatic and detoxification systems. This in turn is very beneficial for many disorders of the skin. I have seen benefits with age spots, dry skin, stretch marks and sunburns. I don’t have personal experience using castor oil for hair concerns but in researching this article I have found several references suggesting benefits for hair growth, dandruff, split ends and more. Topical use is especially useful as castor oil is naturally anti-fungal, antibacterial and anti-viral. Best of all using COPs anywhere on the body has this effect on the area you want to treat.
Arthritis symptoms can be lowered by topical applications to the joint as well as by topical abdominal application. It may take six weeks of topical COP applications to feel the cumulative effects of the therapy on pain, stiffness, A great clue that a therapy is impacting and improved energy. Likely 3-5 COP an underlying cause is when (many of) your concerns improve with the therapy. This seems simple, and it is, but don’t underestimate your body’s ability to heal with a little help. Listen to your body and pay attention to how you feel. If this is difficult for you consider keeping a simple journal. I often suggest COPs for my patients with constipation because they support daily bowel movements. Some patients can just do a short series of treatments to begin to have regular bowel movements. Other patients have to continue to use the packs for ongoing benefit. What may be surprising is that I have seen anxiety and depression resolve by treating constipation. Remember that your body is a series of complex interconnected systems that support and affect each other constantly. What happens to one,
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applications a week will be enough to improve rheumatoid arthritis symptoms. Abdominal COP applications have such far reaching effects because of the Peyer’s Patches situated throughout the intestines. These pockets of lymphatic tissue are the likely explanation for the increase in white blood cells in the patients who do regular COPs. So, if you are fighting an infection, consider applying topical COPs as an ounce of prevention. Do not use castor oil packs in lieu of medical advice. Testing and diagnosis is an important aspect to tracking your progress with any therapy. It is also a good idea to test any topical substance on a small section of skin before using on a larger area of your body. Directions for a castor oil pack can be found online. This source includes multiple patient stories and directions for making a castor oil pack: http://bit. ly/2wc8A6E. Your castor oil should be in glass and organic if possible, and your material should be unbleached, organic and natural—flannel or cotton, if possible. This article is for informational purposes only and does not constitute medical advice. The contents are not meant to be a substitute for professional medical advice, diagnosis or treatment. Please seek the advice of a doctor or other health provider with questions regarding any medical condition. As a courtesy my practice offers free 15 minute phone consultations for prospective patients.
It’s All About Community by Natalie M. Rotunda
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now the topper to your Good Earth membership? It’s this: We’re part of a community of people who value— really value—everything that our store offers. Including the events—ripe opportunities to get together and have fun!
and salads.” Bob comes every week for barbecue, lunching at the Co-op deli twice a week. And the Co-op community? “Very good,” he said.
I wanted to connect with. She and I communicated via email. You might say she’s enthusiastic about our community and all other aspects of her membership.
Steve An avid cyclist, Steve sat on the patio behind a plate piled high with salad Take the Friday summer barbecues. Did greens and a brat, which waited, for the you get your fair share of the great food most part, while he and I talked about our Deli grillmasters served up?
“I want to convey just how much the Good Earth Food Co-op has meant to me. I enjoy the neighborly community and shopping in a familiar, friendly location. The store is always clean and well-organized.”
At the July barbecue I attended, the enticing menu consisted of mouthwatering kabobs, or mouth-watering brats (or both), plus watermelon slices. And the aromas wafting from the grill— well, they were free.
Rhonda heaps high praise on the hot bar and the various cuisines, from Mexican to Moroccan.
Did you also grab an opportunity to get to know someone new to you? I met Bob and Steve for the first time and asked how they felt about the Good Earth and our community. Bob The clock was ticking on his lunch hour, but he graciously took time to chat with me. He was enjoying a kabob and watermelon at the indoor lunch bar. “I’m not much of a brat person,” he told me. “I’m partial to burgers on the grill, and I like the organic s o u p s
“Quite frankly some of the best food I’ve tasted in the St. Cloud area,” she says. The salad bar is eye-appealing and “offers yet another option for nutritious, healthy and clean eating.” Bakery items, local bread bakers, coolers stocked what the Good Earth community meant with a huge variety of drinks—Rhonda to him. “It means everything,” he said. knows what’s good! “I support GEFC 120%, in every way I can.” And the food? “They provide the The Deli “café” is a place where she best food, they’re the best at ‘everything likes unwinding “in a cozy, modern dining area that sports a fabulous array food.’” of artwork by very creative local artists.” Steve is enjoying his best health ever since eliminating certain foods from his Rhonda regularly attends events, diet. The Co-op deli—he eats here daily. and found it a pleasure to serve on a It plays a huge part in his new, healthy committee this past year, “meeting great eating style. The retired creative stays people.” quite busy with freelance work. Whet your appetite with the list of Getting to know these members was Co-op food events found on page 9. deliciously fun! Be sure to check Facebook for details about these and other happenings. Rhonda is another new-to-me member
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Food & Traditions Connect Us by Natalie M. Rotunda
your palm, and break it with a finger from your other hand. If it broke into three, then you’d have good luck.” Ben’s luck with this fun food game? “Less than half the time mine would break into three pieces.”
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all have tiny, individual trees. Each year, each person gets a tiny ornament of the thing they’re interested in.” Kristie’s mom makes about 40 kinds of cookies—Mexican Wedding Cakes, Russian Tea Cakes, and others. “Every neighbor gets a giant dish of cookies. My mom will spend two or three days cooking, making all kinds of stuff. My mom is a big reason why I cook.”
Another of his memories comes via his cousin’s family. “They almost always make this treat pretty much every Christmas—at least two 9x13 dishes of Oreo cookies dipped into chocolate, and little faces made with Gummy Another favorite holiday tradition is Bears. They’re freakin’ awesome and when they handwrite notes—a sentence or just a word to give a clue so they can delicious!” try to figure out what the present is— KRISTIE ERIKSON and put them on the presents. Kristie’s family lives on the East Coast, but wherever she lives, she takes warm, Christmas Day in their family is when wonderful memories with her of the they traditionally open stockings. “Inside may be gift cards, or chocolate, Halloween and Christmas holidays. a piece of fruit—and a toothbrush. Our “My mother is Mexican and my father tradition is, when you wake up, you is Swedish,” she says. “So our family don’t greet anybody, you first eat your is Swexican! We do a little bit of fruit, to symbolize health for the year everything.” and good well-being.” Kristie’s family decorates for Halloween, and they take part in a neighborhood tradition that is growing in popularity in many parts of the U.S.—“Ghost” or “Ghost on the Door.” She explains how it’s played: “When no one is around to see us, we put a bag of candy on a neighbor’s porch. Then, when we get a bag of candy from a neighbor, we put a picture of a little ghost on the door to show we’ve already been tagged.” Thanksgiving is very family-oriented, starting with “an insane amount of food,” she tells us. Among the various foods are her grandfather’s traditional enchiladas and her dad’s herring with sour cream. “We have a four-hour dinner where we all sit and talk about what we’ve done during the year.” Christmas is the most fun in her family. “We mix a lot of very Swedish traditions and Mexican traditions. We always have a live tree and we light (real) candles on the tree.” (Note: Careful does it if you decide to use real candles on your real tree.) “One of my favorite Swedish things is when we all sit down, light the candles on the tree, and reflect on the year and how we’re going to improve next year.” “We do an ornament exchange, and we
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Opening gifts is reserved for New Year’s Eve. “My dad always plays Santa Claus and he hands out the gifts, one by one, so that everybody gets to see what everybody got.” The holidays are a wonderful time of year to enjoy traditions that keep our families connected. Is this your year to add a few new ones?
Kristie’s Family Breakfast Casserole Kristie and her family enjoy this dish on Christmas Day. Cut two loaves of bread into squares. Scramble 10-12 eggs. Crumble sausage (or use veggies) on top of the eggs and bread. Add herbs and spices—thyme or rosemary, or whatever you like. Season with salt and pepper. Bake in a 425-degree oven for 3045 minutes.
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Liz’s Mom’s Cranberry Relish • Three bags of cranberries • Three apples (sweet white apples like Honey Crisp), washed and cored but not peeled • Three oranges, peeled and cut into sections • Cane sugar to taste (start with one cup) • Fresh orange juice, one cup Grate cranberries, apples, and oranges in a food processor or a Cuisinart. Transfer the grated fruit into a large bowl, stir in sugar, then add orange juice, and mix thoroughly. Chill it, then enjoy!
Annual Events
Monthly Events
Weekly Events
September: Annual Member-Owner Dinner Meeting
1st Sunday: Super Sunday! Sip a free cup of organic coffee while getting to know your board members.
June, July, and August – Friday barbecues on the patio
October: Pumpkin-Judging Contest Also in October: Fall Harvest Potluck December: Holiday Open House January: Chili Cook-Off April: Earth Day Also in April: Spring Potluck and Plant Exchange July: International Day of the Coop
1st Wednesday: Member Engagement Committee
(Unofficial) Weekly Event
1st Thursday: Family Fun Night and Board Game Night Parents and kids, get crafty (and leave the clean-up to Tamara), play games, or both!
Eggroll Tuesday: A weekly “event” that draws lots of us eggroll devotees. Can there be a more fabulous eggroll anywhere on planet Earth?!
3rd Thursday: Board meeting 4th Friday: Movie Night! Free admission, free snack
Join us for
brunch every Saturday & Sunday
Fun fact: At the August Family Fun Night, board member Matt Parks had the kids make lanterns to be used for decorations at the Annual Dinner Meeting. You’re invited to take one home at meeting’s end.
Visit the GOOD EARTH DELI for made-fresh-daily comfort foods, from delicious soups to hot entrees. For menus, check out the Co-op’s website and Facebook page.
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Staff Picks ALEX is ready for this fall’s sweet corn. He loves that it’s organic grown locally, and tastes great.
Member Spotlight: Jennifer Bernick by Natalie M. Rotunda
If you frequent our Deli, you may have bumped into Jennifer Bernick by now. But the Co-op Deli isn’t the only place you’ll see her. Jen, tell us about yourself.
I’m married and have two sons, ages 12 and 15. They’re active with sports and music. I’m a chiropractor with Sailer JERRY is looking Family Chiropractic in Sartell. My forward to the husband is in the beverage distribution Honey Crisp apples. business.
He loves that they are tart and sweet at the same time and that each bite is
You mentioned that your sons play sports and music. Can you tell us a little more about their activities? My oldest son has played the violin since age 4. He also plays soccer and tennis for Sartell High School. My KAREN loves winter younger son plays soccer and hockey squash because of for Sartell. They both enjoy water sports, skateboarding, and riding dirt its amazing intense bikes when we have free time.
flavor. She says the local farmer raises Are you from St. Cloud? them in a way that Yes, I grew up in St. Cloud. makes them taste DAWN loves the locally grown pears. She says they have a fresh taste that can’t be matched.
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How long have you been a member of Good Earth Food Co-op? I’m unsure of when I joined, probably around 2006. When I first met you, we were in the Deli. Is that a favorite place for you? Yes, it is! I can always find something, which is unusual at many restaurants,
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where my only option would be a salad. What do you like best about the Coop? I love the Deli for a quick lunch, I love the bulk section, and the produce. I’ve been interested in natural health since college, and became more concerned with eating organic foods after the birth of my first son in 2002. Do you like to cook? What types of food? I have learned to really enjoy cooking. I often make soup in the fall and winter, along with slow cooking meals for my family. What do you like to do in your spare time? I enjoy traveling and exercise, and practicing yoga. Do you and your family enjoy outdoor adventures like boating, canoeing, or hiking? Yes, we like to ski in the winter and boat in the summer. Ask a staff member or visit the website to apply for member-ownership today!
CAMPHILL VILLAGE MINNESOTA
Fall Festival
Shop the Co-op’s
Weekly Produce Deals to save on fresh, organic fruits and veggies
Sunday, September 10, 2017 12:30 - 4:00 pm Enjoy a free lunch, live music, hay rides, face painting, and wonderful company. There’s fun for the whole family! Our famous cookies, bread, weavery goods, hand-crafted cards, cutting boards and more will also be available for purchase. 15136 Celtic Drive, Sauk Centre 320-732-6365
Camphill Village Minnesota instagram.com/camphillmn facebook.com/camphillmn camphillmn.org
super sunday Every 1st Sunday of the month member-owners get $10 off any purchase of $100 or more! www.goodearthcoop.coop
Save a tree and stay informed! Request to receive our e-newsletter by emailing newsletter@ integra.net 11
PRST STD US Postage PAID Permit No 228 St Cloud MN
Centennial Plaza 2010 Veterans Drive Saint Cloud, MN 56303
Or Current Resident
Become a member today!
Centennial Plaza 2010 Veterans Drive Saint Cloud, MN 56303 Tel: (320) 253-9290
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STORE HOURS Sunday - Saturday 8:00 am - 8:00 pm
Benefits include: • A 5% discount to use once each month. • Monthly specials exclusively for member-owners. • A 10% case discount on pre-ordered products. • Patronage refunds based on your purchases during profitable years. • Reduced or free admission to Good Earth classes and events. • And more! For more information or to apply for membership, please visit GoodEarthFoodCoop.coop or see one of our friendly staff members.
