March 2018 Hudson Grocery Cooperative Newsletter
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Stephanie McCormack (left) Carol Zempel (right) at the Up & Coming Conference.

HGC Board Training

Your board members have been busy! In March, Stephanie and Carol attended the 2018 Up & Coming Conference held in Milwaukee. Coordinated by the Indiana Cooperative Development Center, this conference has been held each year since 2010. This year saw 280 attendees representing vendors and 61 grocery co-ops across the U.S. With a theme of The Co-op Lab: Proven Theories and Bold Experimentation, Carol and Stephanie participated in two days of workshops focused on helping communities start and launch their own food co-ops.
Additionally, Carol, Jacki, and JoAnna attended the Co-op Cafe on March 24th, sponsored by National Co-op Grocers. This one-day workshop with an inclusive theme of "We" provided them the opportunity to meet with other cooperatives - directors, grocers, and even a housing cooperative! Small group activities focused on strategic discussion to generate new ideas and ways which we can better serve our owners and community.
The board has been busy planning our spring and summer co-op activities, but it seems as though mother nature is not quite as ready for spring as we are! Regardless, we are setting our plans in motion.
We continue to actively work towards meeting our next major milestone of 700 owners. As I have mentioned in the past, this is a necessary step in being able to secure a location for the co-op. We need more owners, so please continue talking about the co-op to your family, friends and neighbors. If you have questions let us know; we love talking about the co-op and the benefits it will provide in the community.
While working towards our ownership goals we are also spending time on business planning activities. The board met with a consultant from CDS a couple of months ago and this coming weekend the board will re-group internally to ensure that we have our priorities aligned for the remainder of the year. I will update on those in the next newsletter.
Speaking of priorities - we are still actively recruiting volunteers to join our Finance committee. If you have a finance or accounting background (or have personal expertise in this area) - please reach out to for more information. The time commitment is minimal, but the value this committee will provide for the co-op will be immeasurable.
As always, thank you for your support - and don't forget to follow us on social media and help us spread the word in the community!

Katie Nelson-Heil
HGC Board President

Jocelyn Young: Owner #478

Meet Jocelyn Young, one of our newer Co-op owners. Her hope is that we get more Co-op owners so we can establish our local Co-op sooner rather than later! Jocelyn believes a Co-op will bring our town closer by providing a friendly place to purchase locally grown, healthy food and mingle with business owners, neighbors and visitors to beautiful Hudson and surrounding areas.
Jocely is the owner of St. Croix Skincare. Recently, she has been busy moving her business to a new and larger location in Hudson. Now that the move is complete, Jocelyn looks forward to becoming more involved in community activities and the Hudson Grocery Co-op.
A favorite food memory for Jocelyn - remembering her Granny picking veggies from her garden, preparing the produce in her kitchen, and letting Jocelyn feed the leftover scraps to the chickens as a special treat!

Kathleen Quinn (left) and Pam Brokaw (right) volunteer at the Spring Showcase.

HGC at Spring Shows

HGC hosted a booth at the annual Hudson Area Chamber’s Spring Showcase on March 18th. We had a steady stream of people stop by to learn about the Co-op and many signed up for the Beet newsletter. Thank you to our volunteers for helping work the booth: Carol Zempel, Pam Brokaw, Kathleen Quinn, Jacki Bradham and Beck Peters.
The St. Croix Valley Home Builders Association held it’s Spring Home Show on March 24th and HGC was invited to set up a booth. Thank you to our volunteers who worked this event: Buck Malick, Kristi Juen, Don Kirkpatrick and Deb Beaudway.
HGC participates in these types of community events in an effort to continue to build awareness of our efforts to bring a grocery co-op to Hudson and work to build our ownership base.


531  Louise Dobbe & Tom Trent
532  Jeanette & Daniel Klasen
533  Erin & Shane Schultz
534  Stacey & Anthony
535  Preston Pettis
536  Pam & Andy Brokaw
537  AnnElissa & Thomas
538  Susan Swanson

Hudson Grocery Co-op
538 Owners
as of 3/13/18

Additional owners who joined in March, will be approved at the next board meeting
Did you know Earth Day has roots in Wisconsin? Earth Day was founded by WI Senator Gaylord Nelson, who was inspired to take action after witnessing the oil spills in Santa Barbara, California in 1969. Today, Earth Day is celebrated world-wide, by more than a billion people every year. In honor of Earth Day (to cut back on waste), here are some tips you can use to keep food fresher, longer to be more conscious of Earth Day every day!”
Orange-Ginger Carrot “Noodles”

Recipe from: Co+op, stronger together
6 large carrots
3 tablespoons olive oil, divided
1 tablespoon finely-chopped fresh ginger
Zest from 1 large orange
1/2 teaspoon coarse salt
1/4 cup chopped fresh parsley
1/2 teaspoon red pepper flakes

Heat the oven to 400°F. Slice the carrots lengthwise into thin planks, then stack and slice into sticks, about 1/4 by 1/4 inches or thinner. Place the carrot strips on a sheet pan with a rim and sprinkle with 2 tablespoons of olive oil, the ginger, and half of the zest. Add coarse salt and toss to coat. Roast for 30 minutes, stirring after 15. The carrots are done when they are tender when pierced with a knife and lightly browned on the edges. Cooking time will vary according to thickness.

While the carrots cook, mix the remaining olive oil, orange zest, parsley and red pepper flakes in a small bowl. To serve, toss carrots with the olive oil mixture.

Serving Suggestion:
Serve on top of or alongside cooked salmon fillets for a main dish, or place leftover cold soba noodles in a bowl, add the carrot “noodles” and drizzle with Thai peanut sauce.

Tips & Notes: Buy the widest carrots you can find for this dish, because they will be easiest to slice.
If your co-op sells a spiralized carrot “noodle,” or even spiralized squash, you can use it for this recipe; reduce the roasting time if you’re using summer squash “noodles.”

Nutritional Information:  170 calories, 11 g. fat, 0 mg. cholesterol, 370 mg. sodium, 20 g. carbohydrate, 7 g. fiber, 2 g. protein
Copyright © 2018 Hudson Grocery Cooperative, All rights reserved.

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