In this month's newsletter:

• A Word from the General Manager
• Meet the Board: Interview with Andrew Muller
• Swahili Cooking Class & Meal Kit
• Perennial Series with The Land Connection: Wild & Fizzy Soda
• Fair Trade Week
• Announcements
• Round Up For Good
• Recipe Features
• New Products

Hello Cooperators,

It is a sad time for us here at the Co-op. We are grieving the loss of Lydia Davidsmeier, an amazing friend and Co-op Front of House staff member who died suddenly last month. Lydia Josephine Davidsmeier died while hiking in the Rocky Mountains on May 19, 2022. She was surrounded by natural beauty and with beloved friends. 

Times like this tend to leave me at a loss for words. This month I would urge everyone to be kind to each other, look out for one another, and continue to make this world a better place. 

Read about Lydia here. 

See you next time,

Gary

Meet the Board: Interview with Andrew Muller

by Ming Kuo

This continues an intermittent series of interviews, in which Ming Kuo (CGFC Board Member) interviews other members of our Board.

Andrew Muller comes to us from the Champaign County State's Attorney's Office, where he serves as the Assistant State's Attorney. Andrew has always tried to be an active community member, whether through his work as an attorney, participating in committees, county organizations, and social clubs. Andrew brings experience to the CGFC Board from a number of environmental and sustainability organizations.

Swahili Cooking Class & Meal Kit

Learn how to make traditional Swahili cuisine in the next virtual cultural cooking class with Nazma M. Ali, caterer and owner of My Swahili Kitchen. Nazma will share her family recipes, stories, and tips for cooking these delicious and authentic dishes. The menu includes: 

-Mikate ya Mofa: Bread made with wheat and maize flour, coconut milk, garlic and onions

-Samaki wa Nazi: Tilapia in a coconut curry sauce (tofu substitute available for vegan meal kits)

-Pilipili: Mild/hot sauce with jalapeno, cilantro, onions, garlic, and lemon

Tune in to the virtual Zoom cooking class on Saturday, June 25th from 3-5 pm. The class kit serves 2-3 people and will be available for pick up on Friday, June 24th from 4-6 pm in the Flatlander Classroom.

Perennial Class Series with The Land Connection: Fizzy & Wild Soda

Join Katie Adams in the next perennial class series with The Land Connection and learn how to make naturally wild & fizzy sodas! This class will cover the basics of creating home-fermented, naturally fizzy drinks using fruits that can be grown here in Central Illinois. We'll cover fermentation basics and safety, different flavor combinations, and tips for the best tasting brew. We'll be using a ginger bug and champagne yeast to get the fizzy party started, but will also cover other fermentation starters such as whey, kefir, and others. 

The virtual Zoom class on Saturday, June 18th from 2 - 3:30 pm is free to attend and class participants have the option to preorder a class kit to make during the class with the instructor. Preordered class kits can be picked up at the Co-op on Friday, June 17th from 4 - 6 pm.

We're celebrating Fair Trade Week June 8 - 14!

Common Ground has over 20 wonderful Fair Trade certified brands including Equal Exchange, Frontier Co-op, Nature's Path, Ben & Jerry's and so many more!

Fair Trade 101

What is Fair Trade?

A simple explanation:

Fair Trade is a broader alternative international trade model and social movement built with the purpose of paying fair prices for goods and commodities exported from other countries in order to address unfair profit distribution by other world trade models.

Common Ground welcomes and supports our LGBTQ+ staff, owners, and neighbors and wishes everyone a happy pride month!

Culinary Herb Garden 

You may have noticed some new plants growing out front of Common Ground. Instead of our usual springtime flowers, we decided to fill our 6 planters with edible culinary herbs! We will be putting signs out when they are ready to harvest, and then you can help yourself! We've been searching for a way to grow our own food here at the Co-op, and with limited space the planters were a great option. Keep an eye out for "Harvest Ready" signs, and stop by to grab some basil, thyme, oregano, spearmint, sage, and parsley!

Co+op Basics:

Hearty Lentil Stew

Do you know about Co+op Basics? Co+op Basics are discounted items for everyone. Over 147 unique Co-ops nationwide have teamed up for collective buying power so we can offer low prices on healthy, organic, and wholesome foods everyday. This lentil stew is delicious and healthy, and features so many products from Co+op Basics! Check out the recipe below. 

Black Bean Burger Wrap

Our kitchen makes the most amazing black bean burgers! We decided to try one with our new Maria & Ricardo's spinach wrap and it certainly didn't disappoint. With fresh vegetables and tasty ranch dressing, this is a super quick, fresh and nutritious lunch.

Produce Feature:

Cantaloupe

It's officially summer which means we have cantaloupe, watermelon, and honeydew out on the floor! We've got a salad recipe featuring sweet cantaloupe paired with cucumber & tomato, tossed in a simple dressing and balanced out by savory feta cheese. It is a perfect appetizer for a barbeque or a lovely dinner on the patio.

"I have to tell you about a transformative experience I just had! There I was at 2 AM, bleary eyed and HONGRY, standing slack jawed in front of my fridge. I knew I had to find something to sate my late night cravings, but just what might do the job? That's when I saw it. Behind a cottage cheese container filled with leftovers was a tub of our new Kite Hill queso. Usually I find vegan cheeses underwhelming or just "okay", but something about it spoke to me and i had to try it. At the very least my girlfriend might enjoy it. I stuck it in the microwave for no less than 30 earth seconds and what emerged looked and smelled absolutely wonderful. I dipped a single crisp untainted corn chip into the bubbling brew and lifted it to my lips, and hesitated. I felt like I was on the precipice of something absolutely magnificent. I could feel the universe vibrating at just the perfect wavelength. I opened my mouth and took a bite. When I tell you that the skies parted and the angels sang I am not exaggerating even the tiniest bit. There in my humble kitchen my taste buds experienced perfection for the first time in my 31 years, and I fell to my knees and began to weep. My life has been forever changed for the better and I owe it all to almond-based cheese, available now in our fridge section."