Clear Creek Coop Announcement Archives

CO-OP UPDATE MARCH 20-26

 1. YAY! CO-OP WORK DAY APRIL 2ND (8am-5pm)
 2. NO MEAL PLAN/ DELI THIS WEEK
 3. WE'VE SET A DATE FOR THE NEXT MEMBERSHIP MEETING! (April 24th, 4pm)
 4. MARCH SALES
 5. RECIPE OF THE WEEK: Ginger-Almond Sticks, from The Gluten-Free Gourmet
(Living Well Without Wheat) by Bette Hagman
 6. WHAT DO YOU THINK? PLEASE COMPLETE A CO-OP SURVEY


 1. YAY! CO-OP WORK DAY APRIL 2nd (8am-5pm)

    Spring cleaning anyone? Time for another one of those work day
hootenanies you've all heard about. Check yourself to spare an hour
(or five) on Saturday, April 2nd to come on down to the Co-op and get
some hot drinks, baked goods, and work done. We'll be working from 8
am to 5pm. All aboard and Woo Hoo!

 2. NO MEAL PLAN/ DELI THIS WEEK

 Earlham's Spring Break is this week, so we're giving the Meal Plan a
break. This means the deli will also be closed until next week.

 3. WE'VE SET A DATE FOR THE NEXT MEMBERSHIP MEETING!

 The first member meeting of the year and the first follow up convergence
since the October Membership (Moving?) Meeting will be on Sunday, April
24th at 4pm in the Co-op. Our last meeting had a record turnout and (we
feel) was overall a positive experience for sharing and exploring ideas.
Whether you are a new member or long time friend of the Co-op, this is a
great opportunity to voice concerns and support, network with other
members, and facilitate the potential changes coming soon to the future
of YOUR Co-op. Stay tuned for agenda topics and come one, come all!

 4. March Sales

 Member Sales:

 Eden organic black soy beans 15 oz. can $1.43 (reg $1.69)
 Hain Honey Nut Rice Cakes $1.78 (reg $2.09)
 Thai Kitchen Coconut Milk, OG, Lite and Regular $1.95 (reg $2.29)
 Ecover Laundry Wash $6.71 (reg $7.89)
 Newman's Own Ginger O's $3.39 (reg $3.99)
 **Imagine Creamy Sweet Corn Soup $2.07 (reg $2.59)**NEW ITEM!
 Imagine Vegetable Broth $2.63 (reg $3.29)
 Jyoti Cholie- Spicy Chickpea $ 2.46 (reg $2.89)
 Choice Organic teas, Darjeeling
                   and Orange Spice $2.55 (reg $3.29)
 Bulk:
Save the Forest granola $2.80/lb (reg $3.29)
 Peanut Butter, smooth org valencia, $3.56/lb (reg $4.19)
 Frontier ground cinnamon $8.32/lb (reg $9.80/lb)
 Frontier ground cloves $16.48/lb (reg $19.49/lb)
 take sale price at scale!


 Everybody Sales:

 Eden Organic Refried Black Beans                 $1.59 (reg $1.99)
 Tropical Source Vegan Chocolate:
                                        Mint Crunch        $2.12 (reg $2.49
 Full of Fruit (box):         Strawberry          $4.15 (reg $5.19)
 Ryvita Crispbread:         Dark Rye                $2.03 (reg $2.39)
                            Light Rye                 $2.03 (reg $2.39)
 Bulk:(take price at scale)
 Corn Nuts  $2.74/lb (reg $3.29/lb)
 Shredded Coconut $1.91/lb (reg $2.24/lb)
 Organic Green Lentils $1.43/lb (reg $1.68/lb)

5. RECIPE OF THE WEEK: Ginger-Almond Sticks, from The Gluten-Free Gourmet
(Living Well Without Wheat) by Bette Hagman

"A crisp, spicy stick to go with your coffee, milk, or wine. This very
different cookie is baked twice, but after you've tasted one you'll agree
they're well worth the extra trouble. (The cookies will crumble less if
you use the xanthan gum.)"

Makes about 4 dozen sticks.

Ingredients:
1 cup slivered almonds
3/4 cup sugar
1/2 cup (1 stick) butter/margarine
1/2 cup molasses
1/4 cup grated fresh ginger
4 eggs
3 cups GF flour mix
1 tablespoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
Optional: 1 teaspoon xanthan gum

 Place almonds in an 8" square pan and bake in preheated 350 degree oven
until lightly toasted, 10-15 minutes. Let cool and then chop coarsely and
set aside.
  In a large mixing bowl, beat sugar, butter, molasses, and ginger, with
an electric mixer until smooth. Add the eggs, one at a time, beating
after each addition. Mix together the flour, baking powder, cinnamon,
nutmeg, cloves, allspice, almonds, and xanthan gum if used. Add to the
egg mixture, stirring to blend.
  Grease 2 cookie sheets. Using your hands, pat the dough into 4 flat
loaves on the sheets. Each loaf should be about 1/2 inch thick, 2 inches
wide, and the length of the baking sheet. (I use plastic wrap to cover
my hands as I pat the dough into shape.) Bake in preheated 350 degree
oven about 25 minutes, reversing the position of the cookie sheets in
the oven halfway through the baking. Done, the oaves should be browned
at the edges and springy to touch.
   Let loaves stand on the cookie sheets until cool to touch, then cut
into 1/2-inch-thick diagonal slices across the loaves. Arrange the
slices on their sides on the baking sheets and return to the oven to
bake again until the cookies are brown and crisp, 15-18 minutes. Again,
reverse the position of the baking sheets halfway through baking.
   Let sticks cool to serve or store airtight up to 1 month, or freeze them.

6. WHAT DO YOU THINK? PLEASE COMPLETE A CO-OP SURVEY

We've sent it out alone, and will continue to include it in our weekly
update because we desparately want to hear from YOU. If you're not into
the email thing, hard copies are available at the store, or if you can
print this we will gladly receive your completed paper survey here as
well. Thanks in advance!

                 CO-OP SURVEY
Dear Co-op Members,
	In case you haven’t noticed, the Co-op is trying to change.  In an
effort to include as much input as possible from YOU, we hope you
will create some thoughtful time to read and answer the following
questions.
	What change?  The Co-op is considering expanding to a second
location.  Many Co-op Members believe that we could expand our grocery
selection and customer base if we occupy a second store location (off
campus but preferably on the same side of town) while expanding the Meal
Plan and catering to the college population in our current store.
	We would like to get a sense from you, the Co-op supporters, on the
current state of the Clear Creek Co-op and to hear your ideas about where
and how we might move into the future.

Current Operations
To what extent do you feel the Co-op is meeting your food needs?
Feel free to comment:


Please rank your opinion on the following areas on a scale from 1-7
1=completely dissatisfied	7=completely satisfied

To what extent do the following Co-op services meet your food needs?
•        Bulk Buying
1  2  3  4  5  6  7 N/A

•        Special Ordering from a Catalogue
 1  2  3  4  5  6  7 N/A

•        Grocery
1  2  3  4  5  6  7  N/A

•        Refrigerated Grocery (Dairy/Eggs/Cheese/Tofu)
1  2  3  4  5  6  7 N/A

•        Frozen Grocery
1  2  3  4  5  6  7 N/A

•        Meal Plan/Prepared Lunches
 1  2  3  4  5  6  7 N/A

•        Sandwiches/Wraps To Go/Deli
 1  2  3  4  5  6  7 N/A



Expansion Opportunities

What goods or services would you most like to see the Co-op expand to
include?



How do you feel about the possibility of Co-op expansion?
do not support 1  2  3  4  5  6  7 completely support
comments:


How would you be willing to support the Co-op in expanding to a second
location?
monetary donation ____
increase purchases  ____
volunteer during move process ____
volunteer when up and running ____
other____


Are you a current dues paying member of the Co-op? 	Y	N
Why or Why Not?
Comments:


Can we do anything to further include your interests/ cultivate your
involvement?
Comments:



Other Comments:



Name (optional) _________________	phone or e-mail______________
UPCOMING OPPORTUNITIES:
COME TO THE SPRING MEMBERSHIP MEETING WHERE WE WILL BE TALKING MORE ABOUT
POSSIBLE EXPANSIONS, INCLUDING POTENTIAL LOCATIONS!
Sunday, April 24th, at 4pm in the Co-op!

CO-OP WORK DAY, SATURDAY, APRIL 2 8am-5pm.  COME HAVE FUN AT THE CO-OP!

Please return this survey via e-mail, by bringing it into the store, or
mailing it to Clear Creek Food Co-op, 701 National Rd. W
Richmond, IN 47374, phone 765-983-1547, coop@clearcreekcoop.org




Clear Creek Food Cooperative
765.983.1547
701 W. National Road
(D Street Entrance of Earlham College, next to security)
www.clearcreekcoop.org

"Food is our common ground, a universal experience."
~James Beard~





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