Ypsilanti food co-op ypsilanti mi,organic health food stores etobicoke,gardening zones california,the kosher food truck - Step 1

Author: admin, 16.03.2015. Category: Organic Food Delivery

Whether honeybees or native bees, local or global—bees are in trouble.  And since nearly a hundred of our crops are pollinated by them, their trouble is our trouble! It is the mission of the Ypsi Food Co-op to provide high quality food and goods, produced ecologically and sustainably, while practicing cooperative economics. Beth Currans moved to Ypsilanti in August 2010 to teach Women’s and Gender Studies at Eastern Michigan University. Beth sees serving on the Co-op board as an opportunity to demonstrate her investment in this community and to support this model of community governance.
Susan sought a position on the board because there have been many recent occasions that have left her feeling unhappy with some of the things that the board has allowed to happen regarding the CO-OP.
Cheryl Weber has participated in the Ypsilanti Food Co-op, in its various forms for about 40 years.
Devin Leatherman is now in his fourth year of living in Ypsilanti, his second year attending EMU, and he is excited to spend the next year making the transition from YFC shopper to engaged member and elected volunteer.
Stefanie Stauffer, PhD is currently the Program Manager at Tilian Farm Development Center, an incubator farm for beginning farmers in Ann Arbor Township. From the community garden, to the farmers market, to the classroom, she has extensive experience in sustainable food advocacy at the grassroots level. And also always available: coffee, cheese, eggs, breads, honey, tamales, coffee, teas, baked goods, and crafts.
Salt and pepper.DirectionsChop the pumpkin into large cubes (not using the skin and seeds). What can we do?  In this installment of 89.1 WEMU’s “The Green Room,” Barbara Lucas talks with a few of the many people in our local area working to save bees. Our membership owns the grocery business and Co-op members comprise the Board of Directors which oversees its operation. One of the first things she did after arriving was to join the Ypsilanti Food Co-op, which continues to be her primary grocery store.
Beth teaches and writes about grassroots movements and participatory democracy and values the opportunity to practice these ideas in a new forum. Mike is also very involved in high-quality foods, growing them himself in his back yard, and he has a passion for organics and non-GMOs; one that he sees getting more and more lost in our modern world. Other talents led her into crisis intervention, peer counseling, psychology, and mental health work. Don believes the Board can help with the store expansion, help guide the Co-op through the tough times of lower income and higher competition, and help reinforce and spread the positive influences the Co-op has brought to Ypsilanti.
As such, he is around most days and has good knowledge of the store business and Coop finances. He belives that cooperatives have played important and dynamic roles throughout his life, and thus, serving as board member at the YFC will help him continue that relationship and do it in service to a city and community he loves.
She has been an Ypsilanti resident and Co-op shopper since her dissertation project on globalization, agriculture, sustainable food systems, and the local food movement first brought here in 2008.
The Board ensures that the Co-op continues to provide excellent service and quality products, while fulfilling our commitment to the greater community. She is invested in greater community participation in various aspects of civic life and believes that cooperative governance of institutions such as food co-ops is one way to increase people’s investment in their community. Mike doesn't cultivate a personal agenda and is serving on the Board to help make decisions that are best for the Co-op as a whole.


He is personally invested in cooperatives because of their member ownership and their volunteer and cooperative nature. He was introduced to intentional eating practices at Breadroot NFC in Rapid City, SD when he was still in high school. An avid grower of heirloom tomatoes, peppers, and other produce, she has also owned and operated the artisanal farm-to-jar hot sauce and salsa company Nightshade Farm Industries since 2010.
Stefanie is also a sociology instructor at WCC, currently part of the Food and Agriculture subroup of its Sustainability Council. EBT sales will have jumped more than 111% over last year, and that doesn't even include the additional $2500 in matching bonus bucks that were given to EBT users during the months of July-September. As a resident of Ypsilanti, she frequents the food cooperative on a regular basis for both massage therapy needs and food needs for her family. He has been a member for a long time, has worked on projects at the Co-op, volunteered at the Co-op, and thinks of it as a great asset to Depot Town where he lives. Currently she is the Assistant Director of a non-profit drop-in center for mental health consumers. As he travelled and relocated, he would find touchstones and safe havens in cooperatives wherever he went, from Minneapolis to Vermont. On Co-op shelves last summer you may have seen her heirloom tomatoes, grown using only low-till, organic practices. She served on the advisory council for the 2013 Ypsilanti Food Ordinance, and she is a veteran Ypsilanti Farmers Markets vendor. The final numbers are in, and total sales have exceeded $108,000, and that is something remarkable! They work regularly with the general manager to ensure that the Co-op's health, stability and service to its member-owners and community remain in top notch shape.
She values the CO-OP because it gives her the possibility to shop locally as well as the ability to buy organic food for the family, as well as bulk products for baking. He is steeped in the Cooperative tradition and have worked on several large and small projects at the Co-op, from tuck-pointing and painting the south side of the building, refreshing the rental units above the Co-op when they have gone vacant in the past, and building the window boxes that hang in front of the Co-op.
YFC is currently in an exciting evolutionary growth phase, poised for growth from a still relatively small co-op to an even stronger future. Cheryl also participates in our larger community on advisories for AAATA and City of Ypsilanti Planning Department, the Non-motorized Committee, and as a member of The Ypsilanti Thrift Shop. This fostered in Devin an active admiration of cooperative values that culminated in his employment at the PFC in Ann Arbor.
Of total sales, 20% came from either EBT (food stamp), Project FRESH, Prescription for Health, or the Bonus Bucks program. Susan brings a new perspective and fresh ideas towards supporting the CO-OP, as well as its manager. Mike's father worked at the People’s Wherehouse that supplied the tri-state area food cooperatives back in the 90s. In the past, she has been a Friend of the Ypsi Freighthouse and involved in several local initiatives. His various positions nurtured in him an understanding of holistic and natural health, the cooperative business model, and the complications that come with sustaining a community. In addition, she has worked for Growing Hope, helped organize the Homegrown Local Food Summit, and volunteered with agricultural organizations across the country.


That's 20% of our total sales that contributed to bringing better access to healthy and local food to the lower income population in Ypsilanti! Susan feel strongly in putting on a united face to the community and she looks forward to helping accomplish that.
In October 2014, she traveled to Slow Food International's Salone del Gusto e Terra Madre in Torino, Italy as a US delegate representing Southeast Michigan family farmers, food artisans, and Slow Food Ark of Taste producers. Mike values The Co-op, which  has provided a high quality resource to help feed his family organic, locally-sourced food, as well as being an anchor business in his community.
Stefanie is often invited to speak about beginning farmers, value-added food production, farm incubators, land access, and the importance of regionally adapted and climate resilient seed.
For Devin, this means providing broad but thoughtful access to goods and services while supporting a successful alternative to traditional business models. Meghan Milbrath:  See those two feeding each other?  Here comes one that's covered with yellow pollen, and there's one with orange pollen. He plans to focus on diversity, transparency, and membership engagement in keeping with the YFC Ends Statement while on the board. He looks forward to sustaining a radically engaged attention to both the business and the mission of the Ypsilanti Food Coop. Milbrath:  There’s an assumption that if I can go to the store and pick up a colorfully labeled product that I can spray around my kids that surely it’s ok for bees but that’s really not true. BL:  We discuss the possibility that some purchased plants could harm bees due to nursery-applied neonicinotoids. Milbrath:  The issue with the systemic pesticides is they are taken up in the plant and incorporated in the pollen in the nectar and even excreted out on the leaves.
Milbrath:  …you can grow things from seeds or buy it from our awesome consortium of native plant growers in Michigan. Milbrath points to the loss of flowers.  Not just “grown-in-your-garden” flowers, but the weedy ones. Milbrath:  So if you’ve got a ditch, or an abandoned lot, or an old hayfield or something, that used to have all these flowering weeds on it, and it used to be a resource, and then you turn it into a desert… BL:  What’s the “desert” she’s referring to? I know people love to see that sea of unbroken green but as a beekeeper it just kills us to drive by and see there's no food there, there's no food there, there's no food there.
Milbrath:  My lawn is a beautiful mix of the Narrowleaf plantain, the White Dutch clover and the dandelions.
Joe’s Hospital is already on board, and plans to turn much of their turf-grass into wildflower meadows.
Edmonds:  Ypsilanti Township became the first certified bee city USA in Michigan, Ypsilanti city became the second in Michigan.
Edmonds:  I can talk about a DIY recipe for vinegar in your sidewalk cracks, but what if we do it the scale of a city, Township, a hospital? Germaine Smith:  Some people say there’s nothing you can do, but I’m not going to listen to the naysayers!



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