Who Started Pantry 279?

Pantry 279 was started by 10 Girl Scouts from troop 69-279 as their Silver Award Project! Yes, 11 - 13-year-old Girl Scouts started this amazing organization!

The girls wanted to build a food pantry to help their friends at school who were only getting food while at school, due to family crisis. With the help of their leader, parents, and a partnership with Trinity Lutheran Church, they were able to open Pantry 279 on Nov. 2, 2015.

By their second week open they were helping 30 families, which they thought might happen after a year or so. They just started their 6th year and now have over 800 families a month coming to the Pantry for assistance! That’s over 2700 individuals! And the number continues to rise.

Pantry 279 provides education about food need and food insecurity to anyone to needs it. They have even created a community garden to grow some of their own fresh produce to share.

The original Girl Scouts are now getting ready to go to college. They still volunteer and one sits on their board. Due to their growing size, they now have volunteers from other youth groups and the community.

The Pantry always loves to have volunteers, but they are asking for additional help right now. They can use all the help they can get, from help with distribution to truck unloading to moving things to the Monroe County fairgrounds. You can visit their Facebook page to read about their current events and needs. You can make a financial donation and sign up to volunteer on their website.

If you are shopping at Bloomingfoods, donating is as easy as rounding up at the register! Whether you round up your change or make a larger donation, 100% of that money will go to Pantry 279!

Visit their website and Facebook page to learn more: https://pantry279.org https://www.facebook.com/Pantry279

A Letter from Middle Way House

On behalf of all of us at Middle Way House, we would like to thank Bloomingfoods for facilitating the Positive Change roundup program as well as all of the wonderful community members who contributed to the fundraiser through the co-op. We cannot thank you enough for your generosity and support.

These funds will directly support survivors of domestic violence, sexual assault, and human trafficking through our free and confidential services like our 24/7 help and crisis line, legal advocacy, and our emergency shelter.

Middle Way House provides services and care to ALL survivors, regardless of ethnicity, religion,
national origin, age, gender, sexual orientation, disability, or income. Domestic violence, sexual assault, and human trafficking affect individuals in every community and we would like to thank everyone who has contributed to ending the cycle of violence within our community.

If you or a loved one need immediate help or support, call our 24/7 help and crisis line:
(812) 336- 0846. We believe, support, and affirm the identities of ALL survivors.

Visit their website to learn more: https://middlewayhouse.org/

A Letter from Big Brothers Big Sisters

Dear Bloomingfoods,

On behalf of the whole staff at Big Brothers Big Sisters of South Central Indiana (BBBSSCI), I want to express our highest gratitude! Being a Positive Change recipient for the month of June this year was an honor, and we were all so excited to receive over $12,000! A few of us went in to grab lunch throughout the month and were amazed at the community’s generosity as we watched this number grow. The Positive Change program is a tremendous way to involve individuals in small ways to make huge impacts in the community. From the bottom of our hearts, thank you!!

I want to continue expressing our gratefulness by explaining BBBSSCI’s current needs, and why this donation is so timely and needed for the youth in our community. BBBSSCI facilitates one-to-one mentoring relationships between kids (ages 6-17) and adult volunteers. Between serving Monroe and Owen counties, we work with over 200 kids every year. Matches between Bigs and Littles meet together every week to do fun activities, and through these activities, they grow a deep relationship over time that enables the Big to be a positive and constant friend and advocate in the Little’s life. The truly special relationships we get to see growing between Bigs and Littles, and the potential that gets ignited in kids’ lives every day, is what continues to fuel us with passion for the work we do. BBBSSCI prides itself on the quality program we have worked hard to develop and grow, and we use careful planning and expertise to enroll, train, match, and then support every single child, volunteer, and family in our program. Mentoring may sound simple, but it’s a very complex relationship dynamic that we skillfully navigate our Bigs and Littles through so their bonds can remain strong and enduring, which results in greater impact for the youth over their lifetime. Mentoring improves kids’ lives academically, socially, mentally, and emotionally. Youth who have a mentor in their corner are more likely to excel in school, avoid risky behaviors, have higher aspirations for their futures, and learn how to develop positive relationships in their lives. 

Just like so many businesses and nonprofits in the area, COVID-19 took a toll on our operations. We were able to sustain our program and keep our matches going strong (safely) throughout the pandemic, and our staff remained working toward our mission without having to close. However, we continue to see the impacts that COVID-19 has had on volunteer interest. Our new volunteer intake requests have dropped, which results in serving fewer kids. Without the volunteers, we cannot make the powerful impacts described above for the youth in our community who need a mentor now more than ever. BBBSSCI staff has been working hard on volunteer recruitment this summer, so we can hopefully start to match more of the 130 kids on our waiting list. So many kids are just waiting to be paired with the person that will be a positive, stable presence in their life that could make all the difference for their future. This is currently our biggest need, and we would appreciate any help with engaging more volunteers to start their “Big” journey, which so many of our past and current Bigs declare as one of the most rewarding things they’ve ever done. 

If anyone would like to learn more about volunteering as a mentor to a child, or has any other ideas or opportunities to get the word out about our need for Bigs, please reach out to me or Recruitment and Enrollment Specialist, Rebekah Hawkins, at rhawkins@bigsindiana.org. We can also be reached by phone by calling 812-334-2828.

Thank you again to Bloomingfoods and the Bloomington community!

Sincerely,

Caitlyn Graber
Program Manager
cgraber@bigsindiana.org

Visit their website to learn more: https://www.bigsindiana.org/

Get The Grill Started

Get set for great grilling with these grilling tips.

Start your grill about 30 minutes before you begin cooking. It’s a good idea to have a hot side for grilling meat and a cooler side for grilling fish, seafood, and vegetables.

If you don’t have a gas grill, consider using chunk charwood, which is preferred by chefs because it burns clean and hot, sealing in the flavor and moisture of grilled foods. Since charwood is produced with non-lumber wood fired in kilns, it is also the best environmental choice.

Grilling tips

Aside from traditional grill items like beef, chicken, and sausages you can add that char-grilled flavor to items such as:

Corn

Soak the corn in cold water for 30 minutes, peel back the husk, remove the silk, return the husk; then grill for 15–20 minutes, turning frequently.

Mushrooms

Wash fresh mushrooms quickly under running water; then pat dry. Skewer or place in a grill basket. Brush with oil and grill for 5–7 minutes. Whole portabello mushrooms take 10–20 minutes, depending on their size.

Onions

Slice thickly and brush with oil. Cook onions directly on the grid at medium-high heat until they start to turn brown. You can also roast an onion by cutting it in half, wrapping it in foil with a little butter, and cooking it for about 30–45 minutes at medium heat.

Peppers

Grill whole peppers at high heat until skin is charred black, about 15–20 minutes. Cool in a paper bag for 15 minutes to loosen blackened skin. Peel and remove seeds.

Potatoes

Wrap baking potatoes in foil. Cook at medium heat for 25–30 minutes or until tender.

Shellfish

You can cook shellfish on the grill. If they are large, such as prawns or crab you can grill them directly on the grid. Smaller shellfish, such as mussels, clams, oysters, scallops, or shrimp can be skewered or cooked in a basket. Shrimp take about 8–12 minutes depending on their size.

Steak

Choose steaks that are no thicker than 1 1/2 inches, and which have some visible fat marbling for tenderness. To keep the juices intact, use tongs rather than a fork to turn your meat. At the hottest setting, sear for 1–2 minutes per side. Then move to medium heat and cook for about 4 minutes per side for rare (it will feel fleshy to touch), 6 minutes per side for well-done steak (it will feel firm).

Spare ribs

Spare ribs are the most popular type of grilling pork ribs. Avoid using a direct heat source. Indirect cooking at a low temperature for several hours will produce very tender ribs. Season with a dry rub before you grill and add barbecue sauce at the end of grilling. Use a drip pan with water or other liquids, such as broth or juice, to keep ribs moist.

Fish

Firm fish, such as tuna, salmon, or halibut can be cooked directly on the grill if handled carefully. A hinged wire grill basket is best for cooking whole fish or tender fillets. Grill fillets at medium to medium-low heat. Fish can cook quickly so turn only once to keep from crumbling.

*Posted by permission from welcometothetable.coop. Find recipes and articles about your food and where it comes from at welcometothetable.coop.

Help Us Celebrate 45 Years

We're preparing to celebrate our 45th birthday in July! We know many of you have memories and mementos from the Co-op over the years, and we'd love to see and hear about them!

Do you have old photos of the Co-op, events, owner-members, or staff? Do you have posters, bags, or other merchandise with Bloomingfoods logos or special graphic designs on them? Do you have special memories or stories from the Co-op you would like to share? Are you a vendor or community partner and would like to talk about your relationship with Bloomingfoods?

Help us build an archive that we'll share over the course of the next year! We want to hear your stories, see your photos/videos, see your vintage Co-op gear, and archived publications. We'd also love to hear any ideas you have on how we can best celebrate this exciting milestone!

Share memories and stories below or reach out to our marketing department at info@bloomingfoods.coop. Photos can be emailed to this address, as well.

Bloomingfoods Endorses the Energy Innovation and Climate Dividend Act (EICDA)

Hello Bloomingfoods Owner-Members,

I hope everyone is staying warm and safe during these winter months.  

Although it’s been snowy this week, which used to be the norm in February, it does seem like the seasons are less predictable.  So, when the Bloomingfoods Board of Directors was asked if we would endorse the Energy Innovation and Climate Dividend Act (EICDA) promoted by Citizens’ Climate Lobby, we wanted to learn more.  In January, Lee Ehman and Jeff White, both members of the Lobby and Bloomingfoods, joined the education section of our board meeting.

The EIDCA (aka H.R.763) is a federal proposal with bi-partisan support to reduce carbon emissions by placing a predictable, steadily rising fee on carbon when it’s extracted from the earth.  The revenue generated from these fees minus administrative costs (2% cap) will be returned to households as a monthly energy dividend.  For more details visit - https://citizensclimatelobby.org/energy-innovation-and-carbon-dividend-act/. 

The Bloomingfoods Board and the General Managers voted unanimously to endorse the EICDA for many reasons, but especially because it directly supported our Ends Statement (Mission) and the Seven Cooperative Principles (https://www.bloomingfoods.coop/what-is-a-coop) which guide our decisions.  Ideally, Bloomingfoods endorsement, as a significant local business, encourages our Congresspeople to consider and hopefully support the EICDA in Washington.

Cooperative principle number 7 – Concern for Community – jumps to my mind.  In the transition from highly polluting carbon energy to more innovative carbon neutral options, energy costs have potential to increase.  To offset the increase, the carbon fees are redistributed (less 2% admin costs) to households, based on the number of adults and children.  It’s expected that low-income households, which are generally more conservative in energy spending may come out ahead, while middle class households will break even, and wealthier households (often the largest consumers) may have to pay a little more. 

Additionally, reducing greenhouse gases from carbon emissions will lead to cleaner air and improved health benefits.  If you read about larger cities significantly reducing pollution at the start of the COVID-19 pandemic, due to less vehicle emissions, think about this as a permanent reality as we implement greener technologies.  With the carbon fee increasing each year, larger corporations will be inspired to quickly change their practices because it’s better for their profits.   

Specific to Bloomingfoods’ Ends Statement, the EIDCA addresses our commitment to “A market for local, fair and healthful products, produced with care for the land, animals, and future generations.”  Although some exemptions are included for farms, the EICDA would reduce the dependance on toxic petrochemicals in agribusiness, and likely significantly reduce health hazards for the farm laborers who are typically underpaid, overworked immigrants.  Reducing harmful runoff and farm emissions can also benefit other flora and fauna in the ecosystem.  For our local producers, especially those using organic methods, I envision the EICDA inspiring improved technologies and ultimately lower costs for season extension, water conservation, packaging, transportation and soil amendments, to name a few.  Additionally, the lack of increased flooding, droughts and other weather anomalies will allow farms to plan and produce more efficiently with fewer losses. 

Endorsing the EICDA, designed to achieve net zero greenhouse gas emissions in the US by 2050, is beneficial for our community, our country, and our planet.  No transition is seamless, but the sooner we effectively address climate change, the sooner we begin restoring the health of our planet and all its people.  You can also support this Act.  From the Citizens Climate Lobby homepage (above), click on the ‘write a letter’ button.  When you enter your address, a sample letter appears.  Business, Organizations, and ‘prominent’ individuals can endorse the EICDA at https://energyinnovationact.org/endorse/?cn-reloaded=1.  

In cooperation,

Bobbi Boos

Bloomingfoods Board President

Meet Our New Local Partner - Trailhead Naturals

We are excited to welcome a new local partner to the Bloomingfoods family! Trailhead Naturals is a woman-owned business in Indianapolis making healthy vegan snacks that are 100% plant-based, gluten-free, soy-free, and naturally sweetened.

Each bite is a flavor explosion that is nourishing to your body, mind, and soul. You can feel good about indulging with sprouted nuts seeds, grains, and whole-food sweeteners like dates, raw honey, and maple syrup just the way nature intended it to be.

You can now find these delicious items in both Bloomingfoods stores!

Be sure to try them all, like the Amaranth Protein Balls, Maple Pecan Scones, Lemon Poppyseed Muffins, Chocolate Muffins, Almond Chocolate Biscotti, and Chia Crackers pictured below!

Meet Becker Farms

Bloomingfoods is proud to partner with Becker Farms again this year to provide fresh, healthy, free-range turkeys for your Thanksgiving meals.

Becker Farms is a grass-based diversified livestock farm in east-central Indiana. They specialize in pastured, antibiotic-free, non-GMO fed animals. Their farm is unique in that they raise multiple species in a grass-based rotation and use regenerative farming practices.  

Kyle Becker grew up on a very large farm in Cambridge City, IN where they milked 70 cows, had a feedlot, and raised all of their own replacements. He started out feeding and bedding calves and progressed to AI breeding the herd, fieldwork, and milking. 

In 2006 Kyle was a 4th-year veterinary student at Purdue doing a rotation with Monsanto animal health, working with the field tech services vet using a genetically modified bovine growth hormone. He spent every day on large farms selling the hormone. While on that rotation he was asked to read The Omnivore's Dilemma by Michael Pollan, whose theory is that you are what you eat. Pollan stated that we “eat by the grace of nature, not industry”. The book was instrumental in shaping his ideals of a modern responsible agricultural enterprise. 

As a Food Animal Veterinarian for Becker Food Animal Health Services, Kyle is always working to help his clients raise their animals in a safe, healthy, and profitable way. He brings that expertise to his own farm to make it the best that it can be, as well.   

Kyle’s wife Emily also attended Purdue University where she received her B.S. in Food Science, then continued on to Indiana University where she attained her Master of Public Health degree. Emily loves working at home on the family farm, helping with the veterinary business, and raising their four adorable children.

The Becker Children
Charlotte, Stella, Griffin, and Wyatt

The children are also very involved on the farm. Due to their natural curiosity and interest in the animals they raise, the children began helping out at an early age.  Some of their first chores have been helping to collect, wash, pack, and label eggs and bottle-feeding calves.  As they have gotten older, they help with a variety of responsibilities every morning and evening such as feeding, watering, and bedding animals; helping sort and load animals; and helping milk the cows.

The children each have their favorite things to do on the farm. Charlotte (9) said that she enjoys learning new responsibilities and earning privileges for a job well done. Stella (7) enjoys animal care most. Griffin (5) currently enjoys taking care of the barn cats. Wyatt (3) is very eager to help build or demo things.  The children also like to join their parents at the local farmers market. 

Kyle says that Bloomingfoods is a great partner for their Thanksgiving turkeys because they need to have like-minded distributors to help them sell their products. Being a small farm, he says they do not have the resources to market and distribute at a level of scale that would allow them to be profitable. 

“We thoroughly enjoy raising our turkeys and being a part of so many wonderful family dinners. Our birds are out foraging fall clover and I truly believe that they are living the best life we can give them. They have shelters in case of bad weather, woods, and trees to go explore, and free choice feed when they are hungry. We also have developed a very easy low-stress method for transporting them to the processing plant and our processor is trained in humane animal handling.” -Kyle Becker 

CLICK HERE to place your Thanksgiving pre-order.

To learn more about Becker Farms, visit their website at beckerfarmsin.com.

Proud to Give Back to our Community

As we continue to celebrate Co-op Month in October, we would like to share our pride in giving back to our community. That is only possible because of YOU! Our staff, owner-members and loyal customers who support the co-op provide the means for us to help so many others.

In our last fiscal year we were able to put $5,027,444 directly back into our community through payments to local farmers and vendors, staff employment, and Positive Change donations!

What we are able to do here has a ripple effect that touches thousands of lives. Co-ops everywhere play an important role in their communities, and the power of Co-operation should not be understated. Collectively, people are able to do amazing things, and the co-op is all about people. That’s what makes us so resilient!

As we move forward into a future that is as uncertain as ever, we are confident that our Co-op will continue to thrive and be a valuable asset to our community.

Thank you for the opportunity to be part of it!

Extended Out-of-Stock Items

We continually work hard to make sure our shelves are fully stocked with the high-quality, nutritious food that you expect from us. In spite of our efforts, we are still waiting longer than normal for some of your favorite brands to be delivered. In an effort to keep you updated with the latest information, we’d like to share some of the primary factors that are currently preventing us from stocking some popular items.

The following are a few of the brands and types of items experiencing longer-term stocking challenges. 

• Frontier Coop cannot fulfill much of our bulk herb/spices orders.

• There is a nationwide shortage of pumpkin and right now we can't find any canned pumpkin. We do currently have fresh pie pumpkins available in produce.

• Fresh produce is impacted because of the fires in California and the resultant bad air quality that is keeping agricultural workers away.

• Many well known brands are severely challenged with production delays: Amy's, Pacific, Bob's Red Mill, Simply Organic herbs and spices, and others....

• Some canned food items such as tomatoes and beans. 

• Most items from India (Tasty Bite).

We will continue to monitor product availability and do our best to provide alternatives for long-term out-of-stock items.

We appreciate your patience and understanding during this time. We will have all of your favorites back in our stores as soon as we possibly can.