I’ve been a bit lax in posting updates here (as per usual) however most know from other social media sources that I was elected to the EA Coop Board of Directors earlier this year. The Coop is now in the middle of it’s most important venture – the capital campaign to raise the necessary funds to begin construction, hire a GM, and get the market open!
I could spend a lot of time talking about how capital campaigns work, but our marketing team came up with this fantastic infographic that explains it all very simply:
EA Coop Capital Campaign Explained
We are asking all member-owners to consider participating in this effort! Remember, this is not a donation – you are making a loan to the coop which will be repaid per the terms specified in the prospectus.
If you are not a member-owner consider joining today! Member-owners have a voice in the market’s offerings and future direction and are vital to it’s success. If you are not able to participate in the capital campaign due to the $1000 minimum contribution, but are a single member-owner household, you can consider having each adult sign up for their own membership (a one-time $200 fee). Each person will then get their own vote when member votes occur, and you’re providing the coop additional operating funds and helping us to reach our goal of 1200 member-owners before the doors open in 2015! However you are able to help, it will be greatly appreciated. A “cooperative” doesn’t exist without the dedication and commitment provided by its member-owners! This is your market!
Offering by Prospectus only to bona fide residents of New York State. NY # I14-6754.
Amanda and I were early adopters of the East Aurora Cooperative Market. We signed up as member-owners back in 2010 after learning about their ambition to open a member-owned food market focusing on locally produced items.
Earlier this year, the coop announced they were looking for board candidates. The group is set to announce their site location on Saturday and will be launching a capital campaign shortly after. It seemed like an exciting time to jump in and help and do my part to help bring this to fruition.
The board has endorsed a slate of four candidates for four open seats. Yes, that probably doesn’t mean a very tough race, but democratic membership control is one of the seven cooperative principles – so if you’re a member-owner, please exercise your right to vote. If you’re not already a member but would like to become one or get more information, visit eastaurorafood.coop. If you’d like more information about me (or just want to say hi!) I’ll be at the announcement event on Saturday or you can email me at firstname.lastname@example.org.
Mailer showing 2014 East Aurora Coop Board candidates
Ariella’s dance recital is tonight. She missed last year’s recital because we were in Disney, so she only participated in the dress rehearsal. Here are photos from the rehearsal this year. Her song is “I Want To Be Loved By You.”
For Easter I made four 2kg batches of sausage – two for the smoker, one fresh batch for the grill, and a batch of breakfast sausage links (not shown). It was my first time using curing salts and smoking the sausage at a lower temp (160-180 F) than normal smoking temps. It was a tasty experiment, I learned a few things, and will certainly be making additional batches in the future! Here are some pics:
Here’s a batch of Polish sausage just stuffed, ready for the smoker
The sausage air dries on an unlit grill
Loosen the coil up to allow it to dry on all sides
Sausage is coiled on the smoker again leaving room on all sides for even smoke coverage
These remote probe thermometers show the temp of each sausage coil and the upper grate temp
Here’s a coil of fresh Polish sausage right off the grill. I used indirect heat to not char the sausage too much.
Here’s a batch of smoked sausage right off the smoker. You can see a couple spots where the casing was understuffed.
After crashing the hot sausage in an ice bath, we let it “bloom” for 2-3 hours to let the color darken and the flavor mature a bit.
This is two 2kg batches of smoked sausage
I’m still playing with the site and the new WordPress Twenty Fourteen theme. Though the help of the excellent Fourteen Extended plugin, all posts are showing in reverse chronological order on the home page now. The featured posts at the top are not necessarily the three most recent anymore. I’ve also changed the homepage to show excerpts only, and when you click to view the full post it uses the full content area width (no right sidebar). Still working on some image sizing issues, but the site is much closer to how I wanted it to work now.