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More Than Just Free Flatbread

While the flatbreads and endless bowls of salad at American Flatbread are a delicious perk of attending the Co-op’s annual meeting, this event is so much more than a free meal! The Annual Meeting makes our Ends Statements–1) Healthy Foods 2) Vibrant Local Economy 3) Environmentally Sustainable and Energy Efficient Practices 4) Co-operative Democratic Ownership 5) Learning About These Values–come alive for an evening of celebration and community.

Our Annual Meeting is an essential component of practicing co-operative democratic ownership and a unique time to learn about the Co-op, two of our Ends Statements. Each year, our General Manager, Glenn, makes an honest presentation about the successes and challenges of the year, and the Board Treasurer presents a financial summary. The highlight of these presentations was learning that we are able to offer a patronage dividend to Member-Owners this year! We anticipated that it would be up to two years post-expansion before there would be patronage dividends, so this was an exciting surprise. Another highlight of the evening was a brief survey we developed as a board to ask all member-owners what initiatives they’d like to see us pursue now that the expansion is behind us. Thanks to everyone who took the time to tell us what you think.  We’ll report more on those results soon!

The Annual Meeting is a great time to learn more about the Co-op and make sure your voice is heard.  We welcome questions and comments, anytime, but especially at this annual event.  This year more than 200 people attended on a particularly sunny and beautiful evening.

Hosting this important gathering at American Flatbread is significant and representative of the ends: 1) Healthy Foods 2) Vibrant Local Economy and 3) Environmentally Sustainable and Energy Efficient Practices. American Flatbread’s flatbreads and salads are nourishing foods, made from the highest quality ingredients, most of which are local, organic, or both. American Flatbread is a perfect example of how all foods–when prepared mindfully and intentionally–can be part of a healthy diet. Finally, it’s a joy for the Co-op to be able to support our Vibrant Local Economy by allocating our Annual Meeting funds to a local restaurant.

What would our world be like if all businesses put as much thoughtful energy into creating an annual meeting for their customers? What would our world be like if all businesses were as transparent and open to feedback? If you have never been to an Annual Meeting, make sure to put it on your calendar for next year. We are truly lucky to have the Co-op in our community, and the Annual Meeting is a yearly celebration of this fact. Of course, we can’t deny that the pizza is delicious, as well!

Amanda Warren is a member of our Co-op Board of Directors

Spotlight on Neighborly Farms

As part of our celebration of Dairy Month, we’re shining our Co-op Spotlight on a fantastic local, organic dairy farm hailing from Randolph Center, VT: Neighborly Farms! Member-owners can enjoy 20% off their award-winning organic cheeses from June 21st – 27th! Read on to learn more about this 168-acre organic dairy farm that calls VT home:

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Established as an operating dairy farm in the 1920’s, Rob and Linda Dimmick are continuing the tradition of family farming. Nestled in the rolling hills of Randolph Center, Vermont, Neighborly Farms decorates the countryside with its red barn and white post and beam farmhouse built in the 1800s. They operate on 168 acres with cropland and grazing fields to support the dairy and a sugarhouse for producing pure Vermont maple syrup. The clean and tidy barn is home to 70 Holsteins—the black and white cows that symbolize rural living at its very best.

Rob and Linda are continuing the family farming tradition because they have a passion for the land and animals. They are a totally organic farm. This means the farm is run in complete harmony with the land and the animals; no antibiotics, no hormones, and no commercial fertilizers. Just pure and natural techniques that keep the cows healthy, happy, and the dairy products wholesome and chemical-free. It means that the cheese produced at Neighborly Farms are pure and natural. And the best part? The organic cheeses taste great too.

Neighborly Farms of Vermont is not just another dairy farm. At their family farm, there is a deep love for the land and animals. That’s why they choose to be an organic farm. It’s a way of showing that they care about their surroundings and neighbors. Neighborly Farms produces eleven kinds of delicious organic cheeses; all made with wholesome milk from their well-cared-for Holstein cows. They make cheese the old-fashioned way and believe that caring for the land and surroundings helps them produce the finest cheeses possible.

At the Co-op, you’ll find a rotating variety of their cheeses including Jalapeno Jack, Monterey Jack, Colby, Feta, Green Onion Cheddar, and their staple Raw Milk Cheddar, many of which have been honored with awards from the prestigious American Cheese Society. They hope you enjoy them and they thank you for supporting your local, organic dairy farms!

Spotlight on Newman’s Own

This week, we’re casting our Co-op Spotlight on Newman’s Own as a tip of the hat to a man who decided to launch a food business that gives away 100% of its profits to charity. All of Newman’s Own products will be 20% off for member-owners from June 14th – 20th!  Read on to learn more about how Paul Newman accidentally found himself at the center of a successful food business and the impact of his incredible philanthropy:

 

Paul Newman’s craft was acting, his passion was auto racing, his love was his family and friends. But his heart and soul were dedicated to helping make the world a better place. His commitment to philanthropy was clear — he used his influence, gave of his financial resources, and personally volunteered to advance humanitarian and social causes around the world. While Paul Newman was a Hollywood star of extraordinary celebrity and a person recognized for exceptional commitment and leadership for philanthropy, he lived his life as an ordinary person, which he always considered himself. He was a man of abundant good humor, generosity, and humility.

Newman’s Own began as a bit of a lark. In 1980, Paul Newman and his pal A.E. Hotchner filled empty wine bottles with his homemade salad dressing to give as gifts for the holidays. After friends and neighbors came clamoring for refills, Paul and “Hotch” were convinced that the special recipe was good enough to be bottled and sold.

Newman’s Own Salad Dressing was officially launched in 1982 and, surprisingly, became an instant success. The first year of profits exceeded $300,000 and Paul declared, “Let’s give it all away to those who need it.” Without ever taking personal compensation, Paul shared his good fortune. It was a unique concept at the time –  giving away all after-tax profits, but he believed that helping others was just the right thing to do.

Paul Newman and the Newman’s Own Foundation have now been “giving it all away” for 35 years and recently reached a milestone of $500 million in donations, helping thousands of charities and millions of people around the world. Newman’s Own Foundation is an IRS-recognized charitable corporation, which carries on Paul Newman’s commitment to using all the money it receives (royalties and profits) from the sale of Newman’s Own products for charitable purposes. The Foundation is governed by an independent Board of Directors which is obligated by law to use the Foundation’s resources only to advance its charitable purpose. The Foundation makes grants to charitable organizations, pays for other qualifying charitable expenses, and sets aside reserves to cover future payments on pledges, establish a rapid response fund in case of disasters, make program-related investments, and cover unanticipated contingencies. The Foundation believes that each of us, through the power of philanthropy, has the potential to make a difference.

Click here to read more about the beneficiaries and impact of the Newman’s Own Foundation

Today, Newman’s Own produces over 200 individual products across 20 categories. Always great tasting, always top quality, just the way founder Paul Newman insisted. The enterprise remains true to Paul’s original mission and values, using only all-natural, high-quality foods and donating 100% of profits and royalties to charity. Who would’ve thought that so much good could come from a simple idea? As Paul said, it has been “a heck of a ride.”

Welcome Newly Elected Board Members!

The votes are in!  We have re-elected three long-serving and dedicated Board Members – Nadine Barnicle, Lynn Dunton, and Louise Vojtisek.  Also, please welcome brand new Board Member, Sophie Esser Calvi!  Thank you so much to everyone who took the time to vote in this election.  We had a record turn-out, and are so happy that so many of you turned out to share your voice and your vote with your Co-op.

Spotlight on Vermont Creamery

With National Dairy Month in mind, we’re casting our Co-op Spotlight on Vermont Creamery and reminding member-owners that they can enjoy 20% off their decadent dairy products From June 7th – 13th. We’re incredibly lucky to live in a state with the highest number of artisanal cheesemakers per capita, and Vermont Creamery ranks high among them. Their cheeses, creme fraiche, mascarpone, and cultured butter have garnered awards locally, nationally, and globally, creating quite a reputation for this incredible creamery with such humble roots. Read on to learn more about how the creamery began, their model for being a sustainable mission-driven business, and what keeps them inspired to produce their world-renowned products:

Our Story:

Vermont Creamery was started by two young visionaries devoted to new and non-traditional agriculture, Allison Hooper and Bob Reese. As a college student, Allison spent a summer traveling in France. She worked on a small family farm in Brittany, earning room and board while learning how to make all of the essentials of what was to become her life passion: cheesemaking. Bob always thought he would one day take over his grandparents’ dairy farm. Unfortunately, by the time he finished his degree in Agriculture, they’d sold the farm. Appropriately enough, the improbable run as long-term business partners began in 1984 during a dinner celebrating Vermont agricultural products. Bob was in charge of the dinner and desperately needed a locally made goat cheese for the French chef’s signature lamb dish. He reached out to Allison, who was then working at a dairy lab and milking goats in Brookfield. Allison made the chèvre on the farm, Bob delivered it to the chef– the dinner was a success and Vermont Creamery was born.
As they say, “time flies when you’re having fun”. And what a fun wild ride we’ve had. A quarter-century ago, $2,000 of savings and a $4,000 loan from an ag-minded Vermont church made possible our first nervous debut of fresh chèvre in the milk house on the farm in Brookfield. We sold first at farmers’ markets, then to food co-ops and French chefs. Back then, fresh chèvre, so popular today, was a dazzling exotic foreign delicacy for American palates. Today, almost 30 years later, 20 Vermont goat farms ship their milk to Vermont Creamery. We are humbled and proud to have won more than 100 national and international awards. Our butter and cheeses populate some of the most prestigious cheese boards in America. But what makes us proudest perhaps is that we have sustained a team of family farms and creamery artisans. Together we thrive making simply great cheese for discerning, appreciative eaters, home cooks and discriminating chefs alike.

Co-Founders Allison Hooper and Bob Reese

 

Our Mission:

At Vermont Creamery, we strive to produce the highest quality cheeses and dairy products using local ingredients while supporting and developing family farms. We aim to exemplify sustainability by being profitable, engaging our staff in the business, and living our mission every day in the creamery.

Our mission is founded on five principles:

  • The farms: Improve our rural communities by supporting family farms which have best management practices that are sustainable and environmentally sound.
  • A culture of continuous improvement: Invigorate and challenge our creamery community to maintain the highest product quality, excel at customer service and care for our consumers by inviting them to be part of our family.
  • The value of cheese: Promotes a life of good health and meaningful connection through the preparation and sharing of good food with others.
  • A responsible manufacturer: Add value to milk while minimizing our impact on clean and plentiful water, clean air, and land.
  • The Team: Accountability and responsibility allows every team member to create a profitable, meaningful and fun workplace where he/she is challenged empowered and motivated by his/her contribution.
  • A workplace that thinks globally and acts locally: Fostering mutual respect and tolerance in pursuit of a better life for everyone resonates within the creamery, into the community, and beyond

Click HERE to read Vermont Creamery’s 2017 Mission Report

Our Culture:

In 2014, Vermont Creamery became B Corp certified. B Corps are a new type of company that use the power of business to solve social and environmental problems. B Corp certification is to sustainable business what Fair Trade certification is to coffee or USDA Organic certification is to milk. This designation reflects the values upon which our company was founded and our operating philosophies today. We became B Corp because capitalism affects change when it is mindful of doing what is right at the expense of profits. The B Corp Impact Assessment reflects not only what we currently do, but applies rigor to and accountability for our mission.

Our Recipe for Making a Difference-

  • 100% of our company utilizes open book management
  • 100% of Creamery employees participate in profit sharing
  • 100% of our milk comes from small-scale suppliers/farms
  • Our conservation partnership with the Ayers Brook Goat Dairy trains future Vermont farmers
  • 1% of profits are given to support non-profit and community work
  • Cut water consumption by 1/3 even as our business grew
  • 50% of the management team are women
  • 5 days paid maternity and paternity leave per year
  • Carpooling and bike-to-work incentive programs
  • More than 70% of heath insurance premium cost covered by the company

Meet the Goats:

 

Co-op Connection Business of the Month: Texture Salon

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As a Co-op shopper, you likely pay close attention to the ingredients in the foods you choose to feed yourself and your family. Reading food product labels has likely become a common part of your shopping experience. But how many of us pay this much attention to the ingredients in the products we put on our bodies? The fact is, much of what we place on our skin is absorbed into our bloodstream, thus it is equally important to become ingredient detectives when choosing personal care products. That’s why we love shedding some light on Middlebury’s own Texture Salon. They’re our Co-op Connection Business of the Month and we’re reminding member-owners that Texture Salon offers 10% off your first visit, whether you’re looking for products or services!

So, what sets Texture Salon apart? Take it from salon owner, David Warner Jr.:

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For over a decade we have been committed to offering a new kind of salon experience where many hair and skin care services and products are free of toxic ingredients (parabens, sodium laurel sulfates, talc, ammonia and other toxic agents), ethically-produced/tested, sustainable and environmentally friendly.

Offering three ammonia-free color lines, Vermont’s own Lunaroma organic skin care, Ecogenics active green skin care (including in-house organic facials), and a full line of Jane Iredale’s Natural Mineral Cosmetics—at Texture Salon, we aim to provide a truly healthier, superior salon experience. Delicately synthesizing old and new technologies, we use localized air-purification systems, rock salt lamps, and natural plant power to enhance the breathing environment for our clients and staff, and restrict cell phone use to maintain a serene and comfortable space for all. We support recycling, alternative energy (through Cow Power), and strongly opposes the use of animal-based products and testing.

Whether it’s hair-coloring, highlights or skin care, Texture Salon shows how caring for its clients can go hand-in-hand with caring for our environment.

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What inspired David to provide a non-toxic and environmentally-friendly salon experience?

Excited to begin his career, David graduated from Obriens School of Cosmetology at the age of 20. His passion for hair color and cutting was quickly challenged when he discovered that he was allergic to many of the products used in mainstream beauty salons. Determined to stay in the field he loved, David opened Texture Salon in 2001. Using ammonia free, organic, natural products and embracing local, small businesses, he has a special interest in investigating new, alternative hair products.

“It’s important never to forget why I entered the beauty industry. It wasn’t to make lots of money. It was because I like making others feel good about themselves.”

We’re thrilled to have a salon in town that offers such a unique experience, and encourage you to check it out! Their gorgeous salon is located at 58 North Pleasant Street in Middlebury and you can visit them online to see a full list of available services and product lines! On May 24th from 5-7 PM, they’re hosting a special event featuring Jane Iredale’s new Spring beauty collection “Skin Is In”!

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Spotlight on Henry & Lisa’s Seafood

Henry & Lisa’s Natural Seafood, based in Seattle, Washington is featured in our Member Deals Spotlight from May 31st – June 6th. During this feature, member-owners can enjoy 20% off their full line of sustainable seafood products, so it’s a great time to stock up the freezer! Read on to learn more about the history and mission of this eco-friendly seafood business:

Their Story

Henry & Lisa Lovejoy launched their company in 1999 with the belief that there are many concerned people just like them who care about where their food comes from, care for the environment, and desire a source of all natural premium quality seafood from environmentally sustainable fisheries. Having spent 10 years in the seafood industry traveling the globe and visiting seafood exchanges from Tokyo to Paris, Beijing to Madrid, they witnessed the astounding volume of seafood being sold each day on these exchanges and noticed the size of many of the fish decreasing. Simultaneously, there was more and more news that numerous species were being fished to the point of commercial extinction. It became very evident that the world is harvesting our oceans faster than they can replenish themselves, and these resources need better management.

Henry & Lisa both have a deep respect for and great appreciation of the oceans. As a youngster, Henry was inspired by Jacques Cousteau, spent time volunteering at the New England Aquarium, and learned to scuba dive. Now as avid scuba divers and sea kayakers, whenever they have a chance, they are out exploring the ocean and feeling their love and respect for it grow.

Much has changed since Henry first sat down to write the EcoFish business plan. Today you can find their products in over 3,500 grocery/natural food stores and many restaurants nationwide. But, a lot has stayed the same. They continue to source the finest seafood available from both well-managed wild fisheries and state of the art eco-friendly aquaculture operations.

From how they purchase their seafood, to their 100% recycled packaging, to the renewable energy that powers their office, to the many marine & conservation causes they support, each purchase of Henry & Lisa’s Natural Seafood helps them further their mission.

Their Mission

  • Provide only the most sustainable, highest quality, healthiest, all natural, most delicious seafood to customers.
  • Help support sustainable fisheries (wild & aquaculture), and their fishing communities by featuring their sustainable seafood products and adding value to their catch.
  • Help reverse the decline of marine biodiversity by encouraging a shift in consumer demand away from over-exploited fisheries.
  • Offer a level of customer service unmatched in the seafood industry.
  • Accentuate the positive — highlight fishery success stories by increasing demand for these products, creating an incentive for others to adopt sustainable fishing practices.
  • Support marine conservation efforts through collaboration with conservation, research, and educational organizations worldwide.
  • Raise consciousness of the threats to the world’s oceans by providing a credible source of environmentally responsible seafood to the rapidly growing consumer demographics seeking environmentally sustainable products.
  • Set a good example for corporate America by striving for the “Triple Bottom Line” — operate a profitable business that’s also responsible to its community and the environment.

Click here to read more about the EcoFish Approved species offered in their product line and the way in which they are harvested.

Click here to read about the various conservation partners that Henry & Lisa work with to ensure their seafood is certified sustainable.

June is Dairy Month

Since June of 1937, Americans have been celebrating National Dairy Month. As we celebrate, it’s important to note that the Dairy Industry is making headlines lately due to sustained low milk prices which continue to deliver a tough blow to dairy farmers – particularly small dairy farmers managing fewer than 200 cattle. In Vermont, small dairy farms are the majority, so this downturn in the dairy market is hitting Vermont communities particularly hard. While times are tough for our local dairy farmers, it’s important to remember just how critical these farmers are to our local economy.

Here are a few facts about dairy in Vermont:

Economy

  • Dairy brings $2.2 billion to Vermont’s economy
  • Dairy brings $3 million in circulating cash to the state, each day
  • Annual sales of Vermont dairy products and by-products = $1.3 billion
  • Dairy accounts for more than 70% of Vermont’s agricultural sales
  • 6,000 – 7,000 jobs in our state depend on dairy
  • 63% of New England’s milk supply comes from Vermont
  • Every cow brings $12,500 in economic activity to Vermont annually
  • $400 million in annual dairy sales comes from fluid milk
  • $650 million in annual dairy sales comes from cheese
  • A whopping $1.3 billion in annual dairy sales comes from the sale of dairy-based items like yogurt and ice cream

Landscape

  • Vermont has about 750 family-owned dairy farms, the majority of which have less than 200 cows
  • 15% of the state is covered by dairy farms and the fields that provide their feed
  • More than 80% of Vermont’s farmland is dedicated to dairy
  • About 25% of Vermont’s dairy farms are certified organic

Way of Life

  • 97% of Vermonters say dairy farms are important to the state
  • 92% of Vermonters say dairy farms add to the beauty of Vermont
  • 91% of Vermonters say dairy is important to Vermont’s way of life
  • Vermont has the highest number of artisanal cheesemakers per capita
  • The Vermont Cheese Council lists 49 active cheesemakers
  • The Co-op carries over 100 local cheeses!

 

Organic Dairy

Vermont Organic Farmers (VOF), the organic certification program of NOFA-VT, has just over 200 dairies certified in Vermont; up from just 33 in 1998. This increase in organic dairy production in Vermont is something to celebrate for a number of reasons. On an organic dairy farm, cows graze on pasture during the growing season, eat organically grown feed, and are not treated with hormones or antibiotics. Well-managed organic dairy farms are less harmful to the environment than conventional dairies (think:  a cleaner Lake Champlain!), and there is evidence that the milk they produce may be better for our health, thanks to higher amounts of CLA (an antioxidant) and ALA (an Omega 3 fatty acid).

While this increase in organic production is exciting, it’s also true that organic dairy farmers are not immune to the tough times in the dairy industry. According to NOFA-VT, “Organic dairy farms in Vermont, and nationwide, are seeing historic lows in their pay price, with some farmers receiving an almost $10/cwt (hundredweight, or hundred pounds of milk) drop over the past year. Some milk buyers have also implemented a quota, limiting the amount of milk a farm is able to produce. The pay price and situation differ among milk buyers, as they have all been affected by, and handled, the oversupply differently. These sudden, and for some, drastic changes in pay price means that some farmers are being paid close to, at or even below their cost of production, and can not make ends meet. Due to this, we’ve seen an increase in disaster requests for our Farmer Emergency Fund from organic dairy farmers for assistance in meeting their feed costs and covering basic needs.” If you’re interested in contributing to this fund and helping provide a much-needed lifeline to these farmers that mean so much to our local economy, click here.

Our Food Waste Practices – Keeping Up with Our Ends and Meeting the New Law

As my hero Jim Henson anthropomorphized through his alter ego Kermit, “It’s not easy being green.”  That is unless you are the Co-op with a staff, management team and board who aim to be “green” every day.  This means having systems and practices in place that nourish and protect our bodies and the earth.  Not an easy thing to do when you are a business that deals in perishables and foods with shelf lives. I was fortunate to work with 16 Middlebury College seniors this past fall in the Environmental Studies Community-Engaged Practicum (ES401).  We studied Climate Change and Solid Waste in Vermont and beyond by evaluating the goals and impacts of implementing Vermont’s Universal Recycling Law (ACT 148).  Much of this article borrows from the research these students conducted.

Act 148 was passed in 2012 to increase diversion rates of solid waste into recycling programs keeping recyclables and organic materials out of landfills.  Aside from being difficult to site, landfills are also some of the largest sources of greenhouse gases. The law requires that Vermonters divert all compost and recycling from landfills.  The law prioritizes alternative food waste options, encouraging donation, composting, feeding livestock and converting to energy with the goal of re-conceptualizing how we manage and think about food waste – it as a resource, not waste.  The restructuring of the waste system through Act 148 is being implemented in stages. Initially, the law applied only to large producers of waste, but smaller producers are being phased in year by year, requiring proper sorting of trash, recyclables, and compostables down to the household level.

Our Co-op will need to be in compliance with Act 148 by July 2020.  As I looked into how we are preparing for this new law, it turns out we are way ahead of the game.  You see, in 2017 we donated perfectly good food (12,619 pounds to be precise) that we could not sell to the Champlain Valley Office of Economic Opportunity (CVOEO).  And, that is not all –  food that cannot be donated goes to compost. This compost is primarily picked up by area pig and poultry farmers, but we also have Casella check once a week for any remaining compost unclaimed by farmers.  We generate approximately 82,125 lbs/year of post-consumer scraps as compost which come mostly from the Produce department, the deli kitchen, some from Bulk, and also from the compost bin near the cafe where customers deposit their lunch scraps. All recyclables and food scraps produced and disposed of by the Co-op are already being properly sorted and leave our site free of cross-contamination between trash, recycling, and food scraps.

On a larger scale, the diversion of food scraps from landfills is important in reducing the methane emissions produced by Vermont. The environmental impact of food waste is of a high magnitude; “if global food waste was a country, its carbon footprint would rank third, behind only China and the U.S.” (Food and Agriculture Organization, 2013).  Greenhouse gas emissions resulting from the decomposition of organic wastes such as food scraps in landfills are a contributing factor to climate change. In landfills, the decomposition of food, the single largest component of municipal solid waste reaching our landfills in the United States, accounts for 23% of all methane production in the country (Gunders, 2012). The anaerobic decomposition that happens when organic materials are placed into landfills produces the methane, a greenhouse gas with an effect approximately 25 times stronger than carbon dioxide (CalRecycle, 2013). Their organic nature and high moisture content cause food scraps to decompose faster than other material in the landfills. As a result of the rapid decomposition, the methane is often released before landfills are capped, directly releasing it into the atmosphere without any opportunity for capture (Gunders, 2012). Diverting the materials that are a primary source of methane production would work to reduce the harmful environmental effects of the landfills.

Perhaps Kermit (aka Jim Henson) didn’t quite have it right – we can look to the leadership of the Co-op and say it can be “easy being green.”

Please note the primary source for much of this article appears in:  “Middlebury Union High School Food Waste Recovery Initiative Final Report.” Middlebury College Environmental Studies Program, ENVS0401B, Fall 2017.

Nadine Barnicle is a Middlebury Natural Foods Co-op Board Member

Last Week to Vote for YOUR Co-op Board of Directors!

By now, you have probably received a copy of our 2018 Annual Report for MNFC in the mail (yes, the “snail” mail).  In this publication, you’ll find updates from our Board President and General Manager about how the Co-op has fared in our first year of Expansion.  In addition, you’ll get to “meet the candidates” for the four available seats on our Board of Directors.  Included in your mailed copy of the Annual Report are Voting Instructions, Your Official Ballot, and a $3.00 Coupon (redeemable with your completed ballot).   Please bring your completed ballot into the Co-op by May 31st, so we have time to tally the votes and inform the candidates before our June 6th Annual Meeting.  Then, please join us on June 6th, 5:30-7:30 at American Flatbread to find out who won, get a first-hand account of how your Co-op is doing, and enjoy dinner on the Co-op!