January Newsletter

In this month's newsletter:

• A Word From The General Manager
• A Word from the Board of Directors
• Board Book Club
• Board Meeting Location Change
• Greek Virtual Cooking Class & Meal Kit
• Seasonal Scone Whole Grain In-Person Baking Class
• Embroidery & Applique Collage Art Class
• Intuition Coffee Sampling
• Owner Deals
• Round Up For Good
• Recipe Features
• New Products

A Word From The General Manager

Hello Cooperators!

I know that I have written about this a couple of times recently but I want to give everyone an update on where we are with the new cooler installation timeline.  We are extremely excited about receiving new updated coolers to further enhance the appearance of our store as well as save money in the long term with more energy efficient refrigeration!

We have been a little worried the past few weeks after hearing that Hussmann, the manufacturer of our new coolers, had a data breach in early December. We were originally slated to take delivery of the coolers in early January and were informed that everything had been shut down at the Hussman plant and there was a great amount of uncertainty as to when the new coolers would be shipped. We just heard today that we are now back on schedule and the new coolers will ship on or around January 10th. It will take about a week to get them here. Our outside refrigeration company Davis-Houk Mechanical has been contacted to begin the install around January 19th!

I do want to make sure that everyone knows that, while we will do our best to be organized during the install, there will always be the chance that an uncertain amount of chaos could erupt due to a litany of uncontrollable circumstances. Sometimes parts are missing, or wrong parts are sent, something is broken during shipping, or there are call offs due to illness, etc. Regardless, we will be working to get this accomplished as soon as possible and I ask for everyone's patience as we complete the project.

We are also going to be launching an attempt to update owner records, and check for unpaid or overdue owner equity. I would like to remind everyone that it would be a good idea to check the information we have on file for you the next time you shop to verify that we have your information in our system correctly in case we have special mailings that need to be sent out. We do not want you to miss out on anything!

Thank you all so much for your involvement in the Co-op over the past year! We appreciate you!

Take care!

Gary 

A Word from the Board of Directors

Happy Holidays to all who celebrate. We, at the Board, are looking forward to longer days and a hopeful 2026. For our last newsletter of the year, we’d like to introduce one of our newest Board members, Mollie Hari!

1. What motivated you to join the board of Common Ground, and what do you hope to contribute to its mission?

I am passionate about the community being able to connect with local producers. Serving on the board allows me to engage with my community in a space that supports local producers. 

I hope to contribute my experiences from outside the co-op/grocery space and learn more about others' experiences and expertise by serving on the board.

 2. How do you see the role of the co-op in supporting local farmers, sustainable practices, and the community?

Local food chains offer lower-cost options for stable and environmentally sound food practices that benefit both producers and consumers. More contact within these groups allows for better education so that food choices are informed by more than pretty marketing, but human relationships based on the realities of food production.

The co-op offers a familiar format for the community to interact with their local farmers that is available on a more frequent basis than a farmer’s market or farm store.

3. What do you think are the biggest challenges facing the co-op today, and how should we address them?

The biggest challenge the co-op faces is affordable and accessible food. This challenge is multi-faceted and begins with partnerships with our local producers including aspiring ones via education and promotion, countering the idea of the co-op as a high-end consumer option, and building systems that add more options for vendors who are in alignment with the co-op’s Ends.

4. How do you approach decision-making in a cooperative setting where multiple stakeholders have different priorities?

While the needs of the business weigh heavily in this setting, there is no business without owners/customers or the employees who support them, it is important to ensure that decisions made by the board support the business as well as individual external and internal contributors.

5. What skills or experiences do you bring to the board that help strengthen Common Ground’s leadership and operations?

My experiences working with a diverse multigenerational team to support diverse multigenerational customers across the globe will help strengthen Common Ground’s leadership and operations as well as my more limited background to support a company who provided food safety audits. 

Board Book Club

A Psalm for the Wild Built

Tuesday, January 20th, 6:00 - 7:00 pm 

Join our Board of Directors for their monthly book club! Stop by the Flatlander Classroom every 3rd Tuesday of the month for a discussion.

January's book is A Psalm for the Wild Built by Becky Chambers.

Next Board Meeting

Location Change - Flatlander Classroom

Monday, January 26th, 6:00 - 7:00 pm 

Starting in 2026, the Board of Directors will be hosting their Board Meetings in our Flatlander Classroom at Common Ground Food Co-op. While Board Meetings are typically the third Monday of every month, January's meeting will be held on the fourth Monday, January 26th from 6:00 - 7:00pm due to scheduling needs.

Owner News

News for our Co-op Owners

January Owner Deals

Dozens of sales every month for Owners

Owner Deals are bigger and better than ever! We have a brand new set of owner-exclusive deals for January. Dozens of amazing products will be on sale for owners for the entire month of January.

Owner Equity

Do you have overdue Owner Equity payments?

This month, we will be contacting any Co-op Owners who still owe outstanding equity payments. To remain in active status and access full Owner benefits, Owners must pay the one-time $60 equity investment in full within one year of signing up.

Keep an eye out for our email next week with more information on how to pay online or at the registers.

Classes & Events

Every month, we host both In-Person and Virtual Classes in our Flatlander Classroom!

Greek Virtual Cooking Class & Meal Kit

Saturday, January 10th, 11:00 am - 1:00 pm

Learn how to make traditional Greek dishes with Co-op owners! Join George and Katie Kritikos as they share their tips on making family recipes including chicken (or tofu) souvlaki, tzatziki (yogurt cucumber dill sauce), fassolia (Greek stewed green beans and potatoes), and horiatiki (Greek village salad with cucumbers, bell peppers, tomatoes, and onions). Participants will be guided through the cooking process of each recipe while using our pre-portioned meal kit. By the end of the live Zoom class, you will be ready to enjoy the full dinner that you have made from scratch.

Registration is $60 and serves 2-3 people. Co-op Owners can use promo code: OWNER for $5 off their registration. The meal kit includes preportioned ingredients and recipe cards.

Whole Grain In-Person Baking Class

Wednesday, January 28th, 5:30 pm - 7:30 pm 

Learn how to make seasonal kabocha squash rye scones and blueberry cornmeal muffins with local baker, Hannah Fink of Tooth Butter Bakery. These delicious recipes highlight the unique flavors of locally-grown and milled flours from Janie's Mill. In this in-person class, participants will learn tips and techniques of whole grain baking, make their own scone dough to bake at home, and enjoy tastes of the scone and muffin recipes.

Registration is $50/person. Co-op Owners can use promo code: OWNER for $5 off their registration.

Embroidery & Applique Collage Art Class

Wednesday, January 28th, 5:30 pm - 7:30 pm 

Learn the art of embroidery and fabric appliqué collage in our next art class! Olly Greer (they/them) is a self-taught stitcher who has been lost in the thread for 15 years. Their class will teach you two basic stitches and provide you with the courage to use a needle in a new way. This workshop will explore the layering of fabric scraps in the appliqué method to begin your very own scrap collage. Imagine pattern clashing, colors galore, and prints colliding to tell a story you create. Embroidery and applique allows participants to experiment and explore with thread while they begin to understand the art of thread and needle as ritual, meditation, and play. This class is open to anyone 13 and over. Beginners and novices welcome, because we all know threading the needle can be the hardest part.

All supplies will be provided but feel free to bring your own fabric scraps and favorite scissors.

SOLD OUT! Email to join the wait list.

Intuition Coffee Sampling

Saturday, January 17, 10:00 am - 1:00 pm 

Intuition Coffee will be at the Co-op to sample some of their coffee. Stop by to chat with their team member to learn more about their coffee blends and Peoria roastery.

Community News

Round Up For Good Update

Take a look at the incredible impact we made together to raise funds to support some of local community projects right here in Champaign-Urbana!

December's Round Up For Good Grant

More than $4,700 raised for Crisis Nursery

Thank you to everyone who contributed to this amazing total!

Mission: Crisis Nursery creates an "Island of Safety" dedicated to the prevention of child abuse and neglect by providing 24-hour emergency care for children and support to strengthen families in crisis. Crisis Nursery is the only emergency-based child care facility in Champaign County that is open 24 hours, 365 days a year for the entire community to access with no fees or income eligibility.

Project Proposal: The $5,032 grant we received from Common Ground last year was transformative. It enabled us to provide over 335 hours of crisis care, each hour making a lasting impact on a child's life by offering safe shelter, nutritious meals, and warm clothing. Additionally, it allowed our dedicated staff to offer invaluable care and support, walking alongside families during their most challenging times. An average stay for a child at Crisis Nursery is about 8 hours, and with the Common Ground grant, we facilitated more than 40 visits, each one playing a crucial role in stabilizing families and protecting children from harm.

By investing in our Safe Children program, Common Ground will be a catalyst for profound positive change in the lives of those who need it most. With this grant, we will say YES to more children and families experiencing crisis, guiding them toward a brighter future and a stronger community. As we look to the future, we envision a world where more children can grow up in a nurturing and secure environment, and every family is empowered to thrive.

January's Round Up For Good Grant

Proceeds benefit Daily Bread Soup Kitchen

Mission: "The mission of the Daily Bread Soup Kitchen is to feed the hungry in our community regardless of race, religion or ethnicity. We welcome all volunteers to this service who share an unconditional regard for every human being. We provide a safe, respectful, and inviting environment in an atmosphere of hope and dignity." 

Project Proposal: "During the COVID pandemic of 2020, we began offering meals to-go. In order to make this possible, we installed a window where guests can receive a hot meal with sack lunch without entering the building. This process has allowed us to serve more people who suffer from food inadequacy while we have continue with in-door eating. Thus, the number of guests and meals has increased significantly. Currently, we are providing an average of 400 hot meals and 350-400 sack lunches daily for the most in need in our community.

The most expensive monthly expenditure we have is the purchase of protein: meat, cheese or peanut butter. We strive to provide a hot nutritious meal daily with a to-go sack lunch. We always offer a vegetarian option for guests who do not or cannot eat meat. In addition, we provide a sack lunch for each guest to take with them. Often, these meals are their only food source. If we receive funds from the Round Up For Good Ground we will purchase food items rich in protein like meat, cheese and peanut butter for our guests. Thank you for your ongoing support as we work together to address the issue of hunger in our community.

Recipe Features

We've been cooking up some healthy and affordable recipes for your enjoyment!

New Products

Take a look at some of our new items and fan favorites!

Thanks for Reading!

Enjoy the coupon below on your next shopping trip.