In January of 2013 (a year ago!) we brought Stone Soup back to the Co-op. We gathered monthly in the Flatlander Classroom to cook a meal for the TIMES Center. We had a great time with this program.
CG Admin's blog
What does Governor-elect Bruce Rauner’s victory mean for local food and sustainable farming in Illinois? That’s a good question and the same one a lot of different organizations and individuals are asking in general about the incoming Governor and what he will do once he takes the helm as Governor of Illinois.
CGFC’s Food for All program was created in January of 2009 in response to a clear message from our owners that they felt addressing access needed to be front and center in their Co-op’s work; to address the economic barriers that exist between so many people in our community and access to healthy food. A key part of the Food for All program’s design is a 5% discount on all groceries - based on economic need.
The last quarter of every year at CGFC is spent planning. We revisit our current business plan, brainstorm with staff, identify future challenges, study competition trends and use all that information to formalize a business plan for the next three years at Common Ground. From that plan, we structure a budget to meet the needs of the store, each department and our Ends (goals) to serve the community.
As the weather gets colder outside, there is nothing better than a hot drink to warm the hands, calm the mind and satisfy the craving in your belly. That’s why during the month of December, our deli is featuring the all-time classic, hot chocolate. Our hot chocolate is simply made using all organic ingredients —Dutch cocoa powder, sea salt, fairly traded sugar cane, vanilla. It’s vegan, gluten free and can be tailored to your chocolate-loving heart's desire. Each week our deli will highlight a different hot chocolate flavor —all delicious and sure to hit the spot!
Pekara Bakery has become well known in C-U for its excellent European-style baked goods. Common Ground Food Co-op is proud to carry a selection of their artisanal breads and pastries, which are baked each morning and delivered fresh daily, Monday through Saturday. Recently, we’ve begun to use Pekara bread for our housemade sandwiches and we are loving the results!
“Vote with your fork” has been the unofficial slogan of the local food and sustainable agriculture movement. Over the last decade as the public has learned more and more about the hidden costs of cheap food, millions of concerned individuals have sought out ways to positively transform the unsustainable industrial system of agriculture. Consumers have helped to create an alternative food system, that is taking root everywhere.
As the season changes and the holidays approach, many of us begin to think about cooking and baking, about sharing food and drink with loved ones. Herbs and spices are a great way to add flavor and depth to your favorite holiday meals without adding calories. This month at Common Ground we are featuring seasonal favorites like cinnamon sticks, rosemary, and rubbed sage from Frontier Co-op in Norway, Iowa. Look for sales on these and other herbs and spices throughout the month to make your holiday bulk spice buying an even better value.
Try our Deli’s Roasted Butternut Squash sandwich. It’s a staff and customer favorite this time of year because of its rich flavors.
On the evening of September 20th more than 300 people gathered for the annual Meeting of Owners (MOO) at the Lincoln Square Mall. Hosted by the Board of Directors and planned by the CGFC staff, the event featured live music by Rebecca Rego and the Trainmen, delicious food from Huaraches Moroleon, and a cash bar featuring beer and wine from the Co-op.