See also: Board of Directors Election 2013 Candidate Statement: Mark Chapin and Board of Directors Election 2013 Candidate Statement: Paul Hannemann

1. Why are you interested in running for this particular board?

I think it would be an interesting experience. I have worked at co-ops since in my 20s, even managed one for 2 years in Menomonee, Wisonconsin and saved it from going under. I have been on another board and liked the work.

2. Can you responsibly commit to meeting the term and expected workload required by this role?

—by Monica Rojas

Wasabi is a member of the Brassicaceae family (some other examples in this family are cabbages, horseradish, and mustard). It is sometimes referred to as Japanese horseradish. Its root is now used most frequently as a condiment because of its extremely strong flavor. Its hotness, less like a pepper’s hotness, produces vapors that stimulate the nasal passages over the tongue.

—by Stacie RobinsonBowl of farro soup

Thinking of a Mediterranean meal to accompany a glass of vino for a balmy late summer supper on the patio? Feel like a rustic Tuscan treat, but think you need to break out of your pasta rut? Think farro!

Farro (pronounced FAHR-oh), also referred to as emmer wheat, is a grain in the same genus of plants as common wheat and spelt (Triticum). You can think of farro as the ultimate heirloom variety.

—by Kathryn Tempasbutternut squash

I plant a variety of winter squash in my garden, and in late September/early October I begin harvesting these jewels of fall and winter. Squash stores well and is an excellent source of vitamin A. You’ll find local squash at a good price, and here are a few tempting recipes to get you started. These recipes use butternut squash, which is somewhat shaped like a bowling pin. I find it easiest to peel if you cut off the bottom to make it level.

—by Roxanne Bergeron

I have a problem with death.

—by Nicole Infinity

We recently threw ourselves a wedding. With 60 folks, we managed to keep to our $500 budget, and produce just a handful of garbage. Included in this article are most of the things we did to keep the cost and waste low. Use these ideas as jumping off points and remember that the things you want to do or have at your wedding can probably be created using reused, borrowed, or thrift store items. If you don’t have crafty skills, ask for help from a friend or relative who does. Some of the best wedding presents you receive will be the time of the folks you care about. Even using a few of these suggestions will reduce costs and waste.

Invitations and thank yous

Our co-op regularly donates to Midway Food Shelf, which is part of Keystone Community Services. You can help. With holidays coming up, consider donating something that would help create a festive holiday meal. Or, think about the basics that every kitchen needs: salt, sugar, flour, spices, cooking oil. Non-food items such as personal care items or paper products are always welcome.

Co-op shoppers always receive a 28% discount on anything they purchase for the food shelf. Tell the cashier that your purchase is for the food shelf; the cashier will then place it in our donation box.

—by Jesse Winsell

As we look forward to the annual meeting on October 27, I am thinking about two seemingly different things that are connected by a common theme: customer engagement.

The first is the power of social media. The second is store equipment upgrades. The co-op must engage in both in order to stay relevant and to create value for members.

Social media

During the summer, I sat in the co-op entryway one Saturday morning and talked to people about plans for the annual meeting and anything else early morning shoppers wanted to discuss.