Spring 2015


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The Digest Four Upcycling Lists for Home by Natalie M. Rotunda

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itting on our north-facing kitchen windowsill are two bowls, each holding the root end of Romaine hearts (bought at GEFC) standing in just enough water to “feed” the roots. Within a few days, little green shoots moved into plain view. Now several inches tall, the leaf shoots are noticeably Romaine. That’s recycling at its edible best, in my opinion! There’s another concept in town called upcycling. Have you met it yet? Officially, it’s been around since the mid-‘90s. William McDonough and Michael Braungart defined it this way in their 2002 book, Cradle to Cradle: Remaking the Way We Make Things to prevent wasting potentially useful materials by making use of existing ones. But before the mid-‘90s, people like my mother had been keen on getting the most use out of their purchases. Why toss something that could be used in other ways, goes their argument. Anything from food to clothing, and all points in-between, were fair game for repurposing—er, upcycling. Truly, these pioneers of the -cycling movement likely led the way to today’s growing legion of unpatented inventors. Incidentally—or not so incidentally— our bulging landfills benefit from these mindful practices. Environmental activists aren’t the only members of the movement. Best friend Connie, a nuclear med tech living in California, has always believed upcycling makes sense. Some of her practices are among those you’ll see below. It’s a concept that fits into the world

Spring 2015

Manager’s Note by Noel Ashcroft

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ith spring on its way and days ever at large. Wikipedia says that, “In so slowly getting longer, life at the developing countries, where new raw Good Earth Food Co-op continues to be materials are often expensive, upcycling is commonly practiced, largely due to busy. This is the time of the year we see lots of new items and trends; with food impoverished conditions.” shows and meetings seemingly every week, the hard working staff are looking for a break. This is where you, the member-owners can help! We are always looking for volunteers to take on jobs to help lighten the load within the Co-op—anything from food demonstrations to packaging vegetables in our produce department. You will get to work beside some of the best in the business and learn from some of the most informed and educated staff in the natural/organic world. We love to share our knowledge and passion and truly enjoy sharing our Co-op with our member-owners. Help us grow your Coop by contributing some time with us. We do look forward to spending time with you and please share your insight Idea kickstarters Who doesn’t love lists? These four lists with us as to where we can improve our may be useful, as-is, or maybe they’ll great store. kickstart your thinking into more useful ideas for your life. Name just about As a working owner you get all your any item—tin cans, jigsaw puzzles— benefits of being a member-owner, and someone will have found a way to plus an additional 1.5% Discount off all purchases per hour worked during repurpose it. the previous calendar month (up to a The inventory of ideas is open-ended, maximum of 15%). endless. Google the word “upcycle,” for example, and prepare to be buried Join in the community that is your Coin over three million hits. Yet, there is op: enjoy Free Coffee Sundays, have a always room for more. It should be no great lunch in our deli, or simply relax surprise that at least one periodical— in our seating area with free Wi-Fi. We Upcycle Magazine—is devoted to the want you to enjoy your Co-op. subject for newbies and diehards, alike. I know that I, as the general manager, along with all our hard working staff List #1: Kitchen and bath • Aluminum foil: Re-use it in place want you to join us at the Co-op and of a baking sheet when reheating enjoy what we feel is the friendliest something, like a baked potato. Or store in the Midwest. placing a piece of used foil under Looking forward to seeing you again, continued on page 8 and say hello.

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Get Involved Are you interested in getting more involved with the coop, meeting new people, and bringing new ideas and energy to events at the co-op? Do you have great ideas about what the co-op could do to better serve its member-owners? Contact a board member to see how you can contribute!

Have a story idea, comment, or question for the newsletter staff? To contribute, email us at [email protected]

Board Members & Management

Spring Potluck Date in May TBD Vice President, Secretary Visit www.goodearthcoop.coop for [email protected] more information and see store for updates.

Christy Benesh

Katrina DolezalMersinger President [email protected]

Gwen Feddema

[email protected]

[email protected]

Megan McNair

Vice President [email protected]

Noel Ashcroft, GM [email protected] goodearthfoodcoop.coop

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Central MN SMART Recovery Every Friday: 6:30 pm Visit www.smartrecovery.org for more information.

Holistic Moms Network Every 2nd Tuesday: 7:00 pm [email protected] Cost: FREE Email [email protected] for more information. Graham Litterst

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Owner Tour Every 1st Saturday: 10:00 am Get to know your Co-op!

Bobbie Hentges

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For daily menu updates,

On the Good Earth Calendar

Shop on Sundays and enjoy a cup of organic, fair-trade coffee on us! www.goodearthcoop.coop

Good Earth Board Meeting Every 3rd Thursday: 6:30 pm-8:30 pm Free Thinkers Every 1st Sunday: 10:00 am-12:00 pm

Visit the Good Earth website for more event details, and “like” the Good Earth on Facebook for event reminders and more!

Please Note 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.

Staff Spotlight: Jeff Statz by Natalie M. Rotunda

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What else did you like doing when you were growing up? My parents and two older sisters and I tried to go camping once or twice a summer, and we vacationed in Florida, Montana, and Arizona.

ver wonder just what a lead cashier’s responsibilities involve? Jeff Statz, who joined the GEFC family over three years ago, shares some of those details. Jeff, before you tell us about your lead cashier duties, tell us about your first job here. I was hired into a new position in cleaning and maintenance and did that for about the first year. For nine or ten months, I did that job and also “merch clerking” – which is helping different departments stock their departments. An opportunity came along to cashier, and I ended up moving into that spot. What’s different about being a lead cashier? The main differences are counting the tills at the end of night shifts, and if I open, getting the front end ready for customers, making sure tills have the right amount of money, logging the cashiers on, and making sure the front end is staffed for the day and the cashiers get their breaks. I’m the main customer service person, so I make sure everything operates smoothly. Liking my job makes it feel like I’m not really working.

Any family pets? Not till I was about 8, when we got a part Terrier/Bichon dog we named Penny. She’s almost 14 now. My sisters had goldfish, which I inherited. I’d like to get a dog at some point. My roommate has a ferret.

house I grew up in, in a small town near Clear Lake. It has a lot of lakes in the area. My family had a decent-sized vegetable garden, and mostly my dad took care of it. Where we lived, we could go to one of three area school districts. My sisters went to St. Cloud Tech, so I picked that school, too. At some point, I may take welding at Tech College.

Were the lakes an important part of your growing up? I did a lot of fishing with my dad who is a big fisherman. I still like to fish with him, at least a few times a year. He goes up to the Boundary Waters with his Are you from this area? brothers for four nights and five days, I am. My parents still live in the same and I enjoy that a lot.

What do you like to do when you’re not working? I like outdoor stuff, playing basketball and baseball, and spending time with friends. I don’t camp as much as I used to, but my roommate and I like to hike on the trails at Lake Mariah State Park. Other than that, it’s video games, and I’m a big movie buff. I enjoy good food and want to get into cooking but don’t have much extra time right now. What do you like best about working at GEFC? I’ve enjoyed developing relationships with my co-workers and our customers, and having access to all our different products and supplements. I can see myself being here for quite a while. It’s a fun place to work, and I really like my job!

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Good Earth From the Board of Directors growth can also be a challenge. One Greetings from the of the toughest challenges is how to Board Meetings Good Earth effectively grow while remaining true 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.

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Board of Directors!

ou may have noticed a new face around your co-op lately. After an exhaustive search the Board of Directors is thrilled to introduce our new longterm general manager (GM), Noel Ashcroft. If you’ve had the chance to meet him, you can tell instantly that he’s not a native Minnesotan. Noel is from Brisbane Australia where he trained to be a meat cutter. Upon landing in Central Minnesota in the early nineties, Noel worked at local meat markets and then managed the meat department of a local grocery store. He then spent 15 years as a sales representative and regional manager at Truduea, which eventually merged with United Natural Foods. After the merger, Noel was looking for a new job and hoping to stay closer to his home in Clearwater. At the same time our coop was looking for someone to lead our store into the future.

Mind Body & Spirit GIFTS & BOOKS

The past few years have been an exciting, but tumultuous, time for the Good Earth Food Co-op. It has been a period of growth and change. Growth is necessary for a thriving business and crucial for survival. Our owner-members and shoppers want to see new and an ever-expanding selection of products and services that meet their needs. But

Downtown St. Cloud mindbodyspirit-online.com

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stones & crystals • books & music jewelry • Native American items soaps & candles • original artwork unique gifts • herbs, oils & incense intuitive/psychic readings classes & workshops • guest speakers ene work body & energy

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to our roots. The Board works hard to carefully plan and monitor that growth. When Melinda, our long time GM, decided to move on in late 2013, the Board was faced with the challenge of finding the best person to lead our staff through the changes and growth we had already planned. Co-op general managers are hard to find. In early 2014, six other food co-ops in MN were looking to hire general managers; some of those are still looking. Hiring Michael Valente as our Interim General Manager gave us the opportunity to conduct an extensive search for a long-term general manager. From start to end, that process took over nine months. At the end of our hiring process, last November, Noel stood out as the top candidate. Fortunately, after accepting the job, Noel was able to work with Michael for several weeks to learn many of the specifics of our operation. Although new to the world of cooperatives, Noel is excited to put his vast grocery and natural foods experience to work here at the Good Earth. He is eager to learn and embrace the values and principles that guide us here at the Coop. The Board and staff are committed to helping him do just that. We are excited to have Noel join us. Please take a moment next time you’re in to meet and welcome him.

Co-op Shoppers Can Help Reduce Waste

by Brooke Walsh

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he environmental impacts of conventional farming and traditional grocery store waste are huge. This is probably one of the things that drove you to consider becoming a member of the Co-op in the first place—to make a greater impact on your own health and the health of Mother Earth. But did you know there are more steps you can take, even at the Co-op, to help reduce waste and limit your environmental impact? “Together, the produce and bulk departments go through about 5,0006,000 plastic bags (the green ones) every month. The bulk department goes through approximately 4,000 zipper bags and 1,000 round plastic containers, plus their lids, per month,” says Hannah Kruse, staffer in the Good Earth bulk department. “That is not to mention the coffee and tea bags, and all of the disposable cups and containers from the deli department!” An individual customer’s use of these bags may not have a dramatic impact, but when you think of the more than 5,000 plastic produce bags from one month’s use of all those customers combined, it becomes a significant problem. Then, consider the energy it takes to make these bags, the pollution created by the production, plus the cost in fossil fuels—as well as, pollution therefrom— created during the shipping of these bags. When you combine all of these factors, you start to see how those tiny produce bags have a dramatic impact. As a Co-op member, you can directly change these numbers by simply using reusable bags for your produce and bulk items and foregoing the paper bags at checkout, bringing your own tote bags instead. “We have Reusable bags for sale— both the classic style and Chico brand bags that fold up into their own little pocket!” Kruse explained.

“We also sell mesh produce bags up front on our merchandise display. Besides bags, we also have hard plastic containers in the bulk department that are good for a few uses. We also sell glass jars and containers that can be washed and refilled for as long as you keep them!” Of course, sometimes you just have to use a plastic or paper bag at the Coop. When that’s the case, consider reusing the bag in a way that allows it to bring another benefit to your life.

“There is a lot of produce and deli food that can’t be used or sold, so we have deals with a few local farmers that pick up our scraps to feed their pigs and chickens,” Kruse said. Still, there are more ways to reduce your own personal impact of waste at the co-op.

“A lot of grocery items have too much packaging. Ask yourself: Is this something I need? Could I get it with less packaging? Could I make it myself from ingredients that have little or no “If you find yourself with paper bags packaging?” Kruse asked. you could always bring them back to reuse on your next shopping trip! They “We often have bulk eggs available, so can also hold your recycling, tote your you can bring back your old carton and books to and from the library, cut them refill it! We also save our smaller boxes open and use to wrap gifts or packages and keep them under the registers- you that need to be mailed, crumple them up can use these to carry small loads home.” to clean your windows and mirrors, to scrub a cast iron pan with salt, or season One more place you can reduce the same pan with oil,” Kruse said. your own waste is in the deli. “You can use them to draw and paint on, store potatoes in them, wrap up your breakables while moving, or use as fire starters. Smaller bags are great for lunches, and they’re also great for puppets!”

Kruse offers: “Don’t forget that you can always bring your own mug for coffee or tea from the deli, as well as your own container for soup (know the size) or for the hot entree offering (weigh it first).”

Co-op employees work to reduce waste by using less packaging in the storerooms, as well. But they are also always thinking of creative ways to have less of an impact on the environment.

Kruse said the Co-op recorded 3,000 reusable bag credits at the checkouts in February, so members are off to a great start.

www.goodearthcoop.coop

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Unexpected Ways to Enjoy Beets Chili Cookoff

by Megan McNair, Board Vice President

by Brooke Walsh

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ome root vegetables are exotic and fascinating --- they solicit our wonder: how should we use jicama? Just what is celeriac? Will my dinner guests be impressed with sunchokes?

Beet Pesto If you’ve played around with pesto, you probably know it can be made of just about anything, but did you ever consider making it from that charming fuchsia beet?

Our annual chili cook-off was a hoppin’ good time this year! We are proud to report our event made the St. Cloud paper this year.

The first step is roasting your beets until soft; you’ll need about a cup. Take the beets and combine with 3 cloves of garlic, .5 cup of walnuts, .5 cup of parmesan cheese, 2 tablespoons of lemon juice and a dash of salt in a blender or food processor. Blend until smooth, then slowly add .5 cup of olive oil while the blender or food processor is on. Use your pesto on pasta, a pizza or as a dip for veggies. Others, like the beet, are often written off as ordinary. But, while beets have been savored on their own and processed into beet sugar to sweeten food for centuries, they still have a few tricks up their sleeve. Pick up some beets from the co-op and enjoy the following unusual beet recipes and concoctions: Rosy Beet Blush With their deep rosy color, beets offer their fabulous natural pigment to makeup, including this recipe for blush made from beet root powder. Beet root powder is commercially available, but you can also start from scratch with fresh beets. Simply boil or bake the beets until cooked, then cut into strips and dehydrate for about 8 hours. Once your beets are thoroughly dried, pop them in a blender, coffee grinder or food processor to make them into a fine powder. Your newly minted beet blush can be used as-is or tempered into lighter shades using other natural ingredients like arrowroot flour. You can also add shimmer with powdered ginger, or darken it with cocoa powder.

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Custom Cloth Dyed by Beets Not only can you fill your table with delicious beets, you can essentially cover it in their beauty, as well. You can use this beet-based dye on a lovely table cloth, or any other natural fabric.

We had eleven entrants, and each brought their best chili for all to sample. There was a smooth verde chili (one of the winners), vegan and vegetarian chili, meaty chili, a very unique chili called ‘Charros Beans,’ (also a winner) and To make the dye, start by grabbing many others. The community room was a large pot. The pot needs to be so full of people sampling chili, chatting, large that I can hold both all your dye and relaxing. and all your fabric, keeping the fabric submerged while dying. A large canning The eleven entrants were reviewed by our panel of judges for creativity, flavor, pot is a good option. and presentation. After scoring them, Fill your pot more than halfway full the first place winner was Susan Jeffery, with water, then add 2.5-3 cups chopped a longtime member of the Co-op. beets and bring to a boil. Then turn it Both she and her daughter created and entered their own chili for the cook-off. down to low and simmer for one hour. The second place winners were Victor Once the hour has passed and the water Medina from St. Joseph and one of our is a deep beet color, remove from the board members, Bobbie Hentges. heat and add 0.5 cup of vinegar. Grab Next year, a ‘People’s Choice’ category your fabric and add it completely to the will be added so that everyone can vote pot, covering with liquid. for their favorite chili. We encourage you to plan ahead and join us in 2016. Stir as it takes the dye for a few minutes Just make your favorite chili (enough and then let it sit for 2 hours. Remove to share) and bring a copy of the recipe the fabric from the dye and let dry or dry to post. We provide salad, cornbread, on low in the dryer. cheese and sour cream to go with the meal. Original recipes are encouraged! The fabric may bleed upon first washing. Entering our chili cook-off is a great Wash separate to avoid stains. way to pass a chilly February day away with Co-op friends.

www.goodearthcoop.coop

Fascinating Carvings on Display at the Co-op

by Brooke Walsh

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athan Lewis is no stranger to un- “Now I’m kind of slowing down and conventional art—his work, which doing stuff that I care about, more stuff is all carved using a utility knife, is cur- that comes to me,” Lewis said. rently on display in an installation at the Good Earth Food Co-op.

“I never really saw myself as an artist, but I grew up kinda in the art world… It was just one of those things that I had the natural talent for and I always loved doing,” he said.

“I’m always bored with anything else— put a stencil in my hand I’m bored, put a paintbrush in my hand and I’m bored,” he said. “I dunno maybe it’s because my grandpa was a surgeon—put a knife in my hand and I’m good.”

He is not driven by inspiration, but more by a desire to simply create—considering himself a maker.

You can see Lewis engaged in his artistic process in a mesmerizing YouTube video on his website. Knife in hand, he carves away at cardstock, which he later attaches to painted wood and finishes with epoxy. In the video, slash by slash, you begin to see the magic in this art- His parents are artists, so Lewis grew form as the etched lines take shape in up surrounded by the art world. He’s the form of human faces. dabbled in many techniques—everything from painting and sculpting to Recently, Lewis has been focusing stencils. For a while he became interhis artistic energy on mastering this ested in the idea of mass-produced art. carving technique—he quit his job He spent his time focused on creating and has been trying to create one new stencils that could be used to mass-propiece a day. He decided to focus on duce the same image over and over. But carving faces during this time, want- he struggled to master stencils and being to put more energy into perfect- gan to realize he felt more passionately ing his craft than choosing his subject. about mastering his carving technique.

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“For me, inspiration is kind of one of those things: if you’re waiting for it, it won’t happen or it will happen every now and then, but if you put all the pieces together and make sure you don’t need it,” he said, you can make art every day. Without relying on inspiration, he says, you “do what you feel you need to do; you won’t hesitate in doing something.” You can currently see Lewis’s work on display in the Co-op, as well as at Cream City Tattoo. You can learn more about his work, and see the time-lapse video of him in action, on his website nathanwilliamlewis. com. His work is not for sale, but he is available for commission work. Contact him at [email protected]

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Four Upcycling Lists for Home by Natalie Miller Rotunda











an oven casserole dish will save an List #2: Miscellaneous oven cleaning. • From truck or car tires to garden or play spot: Paint a tire a bright color, Cereal liner bags or produce veggie fill with soil, and use as a flower bed bags: Store wet, non-compostable in your back yard. Or, fill with sand kitchen trash. When full, the bag for a fun place of supervised play goes into the garbage can. Saves for your young children. multiple trips to the garbage can. • From pallet to rustic coffee table: Empty plastic pudding cups: Use Fill in spaces, add legs, stain or pain them to water small house plants. and—voila!—rustic conversation Or, poke holes in bottom, add soil piece for your living room. Check for starter seeds for your garden. out a blog called Beyond The Fence for a picture tutorial of this process. Empty egg cartons: Store paperclips, safety pins, and other small items • From newspapers to seedling pots: and place in a desk or kitchen online tutorials take you stepdrawer. by-step through the origami-like process of folding old newspapers Worn bed pads and towels: Cover into biodegradable seedling pots. outdoor plants in cold weather. Or, use in pet beds for padding. List #3: Crafty • Storage box from old sweaters: Worn hand towels and wash cloths: Using a regular cardboard box and Great for use as garage or shop rags. an out of commission sweater, create Wash cloths make great dry window a chic, decorative storage container. cleaners. Find instructions at hometalk.com.

• Socks: Buy two pairs of the same • Reuse yarn from an old sweater socks. If one is lost or sprouts holes, you don’t wear anymore, or rescue you’ll still have a matched pair. Use sweaters from a thrift shop. the tattered sock as a dust cloth. List #4: Food • Shower Curtain Kite: Plastic • Coffee grounds: Add to garden as a or cloth shower curtains easily soil amendment. transform into kites for a windy spring, summer, or fall day of fun. • Egg shell halves: Add a little soil and use as a seed starter. When the

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Continued from page 1

seeds sprout, place seeds in their shells directly into prepared garden soil. • Regrow basil from a four-inchlong stem. Place the stem in water. Leaves should not stand in water. The container should be in indirect light, such as a north window. When roots appear, it’s time to sink them in a pot of soil you keep near your kitchen door. • Regrow spearmint or peppermint. Place the sprig in water, and watch the roots come on. Again, store the container in indirect light. Changing the water every other day will insure that the spearmint will thrive for months. Did you know that spearmint leaves are good spider deterrents? • Regrow rosemary. Place a sprig into a container, add water. Place the container in indirect light, and watch as the roots appear. Change the water every two days. Clearly, upcycling holds an important place in our lives. Even the online store Etsy pays attention to the trend. Its fans and shoppers support sellers whose products are labeled “upcycled.” For the past five years, products labeled “upcycled” have ballooned from just under 8,000 to over 200,000 two years Continued on page 9

Four Upcycling Lists for Home by Natalie Miller Rotunda

Continued from page 8

ago.

Intercongreen and Terracycle, have defined the terms. For now, Deb easily Definition confusion solves the matter for herself this way: McDonough and Braungart supplied “Personally, I think it’s just a trendy one definition of upcycle in their 2002 term and just plain sounds better than book, but that was early in saying recycled.” the movement. Since then, others have weighed in with their definitions. One day, we may all land on the same page, but we’re not there just yet.

Personally, I think that, instead of waiting on the thinking heads to clear away the rubble of confusion, let’s just dive in and do it simply because it feels good—great?—and it makes sense to Deb of the blog Handmade Unique give egg cartons, coffee grounds, pallets, is someone who admits to being a bit truck tires, and items too numerous to confused by how two reputable sources, mention a second useful life.

Visit the Good Earth deli for made-freshdaily comfort foods, from delicious soups to hot entrees. For menus, check out the Co-op’s website and Facebook page.

Join us for

brunch every Saturday & Sunday

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Member-Owner Spotlight: Diane Forsman by Natalie M. Rotunda

Ask a staff member or visit the website to apply for member-ownership today!

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hen you meet Diane, if you haven’t already, know that you’ll very likely enjoy your conversation with this highly motivated, soft-spoken, articulate wife and mother of six. She’s passionate about her faith, her family and the foods with which she nourishes them. This is only part of our conversation.

me realize how much the Co-op means to me.

Diane, are you Minnesota-born? I’m from Brooklyn Center. My dad came from a large family and half of them farmed. We lived in the city, but every weekend, we were in Clear Lake. I spent half of my life outdoors. My dad had five daughters, so I’ve hunted and fished.

I got a pressure cooker for Christmas and that has revolutionized my life. I can make the most nutritious soup in 10 minutes!

Do you work outside the home? We own a medical transportation business. For three years, I drove fulltime. Then we took over a salon my daughter worked at. It was always our goal to teach our children about business and life skills. I’m a homemaker and a homeschool mom, and I help my husband with business. Tell us about your relationship with food. Food is healing. I was sick in my twenties, now I’m 100% well! I don’t eat hardly any processed food. For 10 years, we lived on 40 acres and grew pretty much everything. It was a blessing for our family. We didn’t have a mortgage for 10 years; my mortgage was my food bill. There are no guarantees in life, but I just want to feel good while I’m here. I’m so fortunate to have these people at the Co-op who are passionate like me. The young staff get it and live it. Preparing for this interview has made

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I like to support local farmers. If you want organic, you have to support it. So we try to buy as much local food as possible and Dawn is great about bringing it in.

You’ve reached out to educate and help other GEFC shoppers. Tell us more. It’s my passion to help people. A lot of them are members, and others come in because they’ve just been to the doctor and were told to get more healthy foods. So I send a lot of people out the door with kombucha. I drink a lot of it. I don’t think everyone knows how much your perspective on life depends on how you feel. If you’re depriving your brain of nutrition, you can’t make good decisions. When I changed my diet, I noticed that right away. I hear you raise chickens. Last year, I raised 150 chickens on our 2-1/2 acres. I raise them to eat and to can stock. I also have peacocks and guineas. We’re rural enough that we can have animals. What do you like to do in your spare time? We spend a lot of time outdoors. I’ve gotten into Young Living Oils. I’m in a Bible study class. Our Lord is my compass and my passion. I also enjoy

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meeting special Christian sisters for coffee or lunch every couple weeks. We encourage each other in our relationships with Christ, and in using healthy alternatives to treat ailments and finding new ways to keep ourselves healthy through food and supplements.

MAKE A DIFFERENCE! If you are passionate about the Good Earth Food Co-op and its ideals — Become a member of the Good Earth Food Co-op Board of Directors • Be a part of a dynamic team that works together to represent the Co-op’s member-owners • Become more involved with the Co-op and its mission • Have a positive effect on the future of the Co-op   • Learn more about Cooperatives and how they fit into the world in which we live  

If this sounds like you, please consider applying for a position on the Good Earth Food Co-op Board of Directors. Or if it you know someone else who fits this description, nominate him or her for a position on the Coop’s Board of Directors. How  to  Apply  or  Nominate  Someone:   1. Get  an  application  or  nomination  form  from  one  of  the  friendly  staff   members  at  the  front  of  the  store  or  on  the  website   (www.goodearthcoop.com).     2. Complete  the  form  and  return  it  to  the  front  of  the  store  or  to   [email protected]  or  [email protected]  along  with  a   photo  and  a  letter  of  recommendation.   3. The  deadline  for  applications  and  nominations  is  Friday,  July  12th  2015.  

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Super Sunday Every 1st Sunday of the month member-owners get $10 off any purchase of $100 or more! www.goodearthcoop.coop

e-newsletter by emailing [email protected]

- All natural, non-GMO ingredients. - No preservatives or added fats. - Made with love by a small, local company. 11

Become a member today!

Centennial Plaza 2010 Veterans Drive Saint Cloud, MN 56303 Tel: (320) 253-9290 [email protected] [email protected]

STORE HOURS Monday - Saturday 8:00 am - 9:00 pm Sunday 10:00 am - 7:00 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.

Or Current Resident Centennial Plaza 2010 Veterans Drive Saint Cloud, MN 56303

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