The Observation Deck

As Kenneth Warren mentioned in the "Lakewood Vegetable Club Gets It Right" discussion, there has been talk among the members of the Covered Bridge CSA about starting a bulk food purchasing/buyers club and backyard growing/ exchanges.
I am one of the members of that informal group and would like to start/continue this discussion and see if we can't get something organized in the near future.
Joining the CSA motivated us to make some pretty dramatic changes in our family's buying and eating habits. I now cook with mostly bulk foods and fresh fruits and vegetables (which we LOVE) but must shop at three or four different places to make the most of our food budget and the availability of the ingredients we need for meal planning.
To this end, I have started some extensive research into buyers clubs and co-op options. I found a local (Cleveland) outlet for bulk baking supplies (example: 50# oats for $19.50) and spoke at length to the owner of the Manna Storehouse in LaGrange. I have catalogs from several other co-ops nationally. I know there is a small group of people who belong to the Frankferd co-op (the E80 run delivery to Whisman) and there is a bulk food “packâ€Â￾ start-up in Ohio City that may be accepting more people in the next 6 months or so. However, none of these options alone seem to meet our needs. Basically, I’d like to forgo conventional grocery shopping altogether – a tall order, I know, but one that could feasibly be done with the resources available in this area.
Anyone have any ideas? Any interest in joining the discussion or getting on board once something is established? I would hate to go to all this trouble for our small family (of just three).

Jana,
I would be interested in learning more about a buyer's club. I've been buying baking supplies, rice, etc at Nature's Bin and also out at Miller's Farm and Bulk Foods in Vermillion if I'm out that way. We've also really moved away from packaged, pre-processed food in the past year. Please keep me up-to-date.
Thanks,
Chris

Jana:

Holly and Joe Whisman and Steve and Kit Hoffert are two couples with experience and knowledge, who also belonged to our CSA group. Each brings unique connections to the table. Joe is very sharp and experienced with computerized buying programs.

What we need to do is all come to table, some time at Bella, with some sense of our needs and commitments.

What is the optimal size, step-up visions and expectations for membership?

What are the needs:

1. Bulk
2. Locally produced - vegetables, animal products, herbs.
3. Home grown Lakewood gardens and exchange.

Who is really in; who simply likes the idea.

We implemented something new this summer. Some of us were very satisified; others might want to look at other options.

But we always need to bring a concrete proposal to the table.

So let's get to the table.

I realize young families, with children are often most interested. So your conveniences and meetings times are important.

We also need some organizers, leaders.

Kit Hoeffert, Holly and Joe, John Guscott, Kim Paras are the key players to emerge so far.

I hope Joe will post what he knows abt. computer bulk ordering, share his know-how so we can evaluate the potential and the fit.

Kenneth Warren

I agree with Ken that this is an idea that should be discussed. I would be interested in not only the discussion, but also participation. A couple of issues come immediately to mind:

1) Any of these co-ops are going to require an investment in time. Bulk buying requires someone to divide up those 50 pound sacks of flour

2) Space. Depending on how much is purchased, and the variety, it may be necessary to provide (at least) a semi-dedicated space to take care of repackaging. It is probably more than just an inconvenience to expect any business owner to voluteer his/her space when that could impact on his actual business. There may also be an issue of storage, either for excess quantity, or undelivered/picked up items. Is refrigeration to be an issue (fresh produce, eggs, etc.?)

3) Start up expenses. This goes beyond the costs of actual purchases, which could be presumably taken care of by prepaying orders, but would also include the costs of providing packaging materials. Not to mention scales, etc.

4) Accounting chores. Some poor schmuck is going to have to make sure that the books balance.

None of these are insurmountable of course. But, they are certainly hard issues that will have to be addressed beyond the usual "wouldn't it be nice if we could have a........"

Jeff

Jana et al,

Great to see your invitation to Lakewood neighbors to try something new. The experiment and the unexpected surprises are wonderful and make Lakewood lively.

I'm interested but don't consume much myself--more the Covered Bridge plus backyard level.

I'd suggest that Nature's Bin is a very acceptable, high-quality, nutritious, ethical supplier to fill in any gaps left by a bulk food co-op.

My guess is: if you build it, they will come--not all at once, but over time. If the practicalities raise by Ken and Jeff are solved and people sustain the effort, this experiment can work and grow.

Tom

P.S. I'd love to see a Lakewood open-air market downtown one day, in good weather. A bulk food club could be one of many stalls...

There's obviously some interest here. How do we take it to the next step?
Does anyone want to propose an initial meeting or would you like to just make it through the holidays first?

I've compiled catalogs from the usual suppliers... United, Frontier, Heritage Store
I also obtained product lists from some local suppliers, specifically for baking goods because my biggest issue lately has been finding dried fruits, nuts and grains in bulk.
Through the Eat Well Guide [http://www.eatwellguide.org/] and just visiting the seasonal farmer's markets, I've identified numerous local farms which supply beef, poultry, eggs.
I can't wait to share what I've learned (and learn from each of you).

Let me know what you think...

Jana:

Kim Paras is calling/called Holly and Joe to drill into their experience in organizing and to inquire about meeting availability.

I expect she will follow up with a post.

I will look into another possible food/produce distributor with a good organics line for winter months.

In the meantime, let's all speak with friends and neighbors to ascertain who might be in and out.

I think we need to ascertain expectations, compatibilities and capacity for experimentation, timebank levels for project, tolerance for wildcards and surprises, financial values in spending (value shopper, willing to pay for fair trade etc.), special food needs, storage requirements and commitment levels for a minimum of 10 people.

Kenneth Warren

Jana,

As a satisfied participant of the Gourmet Food Security Network I look forward to the meeting.

Jeff makes good points about the logistics grind.

Much to discuss.

Dan

Dan Slife wrote:Jana,

As a satisfied participant of the Gourmet Food Security Network I look forward to the meeting.

Jeff makes good points about the logistics grind.

Much to discuss.

Dan

There is space and there is money available.

Much to discuss.


.

Rockport Square and Empowerment Zone block grants?

I talked with Kim earlier this summer about the Food Network and felt it was (another) great idea brought to fruition for the Wood. I was especially appreciative that the amount or level of buy-in was variable.
For this new/expanded venture I am interested but unsure to what I would be committing. It could be helpful if we post an agenda for the discussion so everyone's concerns are included to keep the project moving forward. Is having a home garden a requirement to participate?

Heidi:

I do not see the home gardening as a requirement. Chris Trapp suggested that one strand in the Food Security Network could involve those with gardens exchanging crops and plants. Say somebody does beans, and another does spinach and they exchange. Or say, three people become trusting enough to say, hey I'm growing squash, swing by and pluck two for yourself.

I see a Chinese menu developing, depending on the players around the large and important issue of food security.

Our CSA program was a first baby step.

I don't want to get too far ahead of ourselves. Yet I don't want to stiffle the vision. For I have even seen youth master plans that contain Food Security Elements, not that I am puishing that here right now.

I see Bulk Buying as the next strand to develop.

Going into longer term possibilities that we can't allow to distract us:

There are Carolina Sun Cathers - a kind of fiber glass green house that might allow for year round growing. Not cheap - bulk buying?

Or does somebody in the Wood have the capacity to build some for us?

Can bulk buying be done in conjunction with any stores and caterers, say Two Peas in a Pod in a win win for all?

Does the Bin have any role in this?

How can food security and the Lakewood Christian Service Center's hunger mission be leveraged?

Can a building be purchased that brings any and all of this together?

I hope this gives you a flavor.

Kenneth Warren

Last night an impromptu Food Security gathering took place at Bela.

Holly and Joe Whisman were present, laying out a general idea of cost savings in bulk buying as well as the possibility of black top gardening, whereby empty parking lots (defunct industrial lots?) are covered with topsoil and converted into gardening space. They also mentioned the possibility of aligning Food Security Woodies with City-Fresh as a means of bootstrapping an already thriving network.

Chris Trapp is looking to expand his composting operation, this could feed DIY gardens in the wood involved in the co-operative. Trapp questions whether the growing number of vacant properties in the Wood could be squatting sites for Food Security Woodies for gardening/composting purposes.


A general theme of the convo was bartering time/goods/value-added within the network, something that already takes place to some degree at City-Fresh stands, small town public pavilions and within our very own Lakewood Observer Gourmet Food Security Network.

The acquisition of a community kitchen for valued-added, and bulk canning projects seems to be a critical piece of the puzzle. Do we build a kitchen? Or, with vacating and underused church properties, could the LOGFSN rent both storage space and kitchen usage from one such facility?

There was also mention of approaching the new owners of the old Lake Erie Screw building, which has been subdivided and sub-leased for multiple commercial uses, to rent storage space and possibly build a kitchen therein. This site was also mentioned as a possible candidate for black top gardening.

It was suggested last night that the conversation at Bela be carried over to this discussion board. As such, I've done me best to recollect the important topics. Please fill in the gaps.

Dan

I know of at least large kitchens with industrial equipment that can be rented. The Masonic Hall, Grace Church, and Trinity.

It would be easy to secure these for an LO canning weekend.

This could provide a spring board to other opportunities in funding.


.

I think the Lakewood Congrgational UCC also has facilities available at times.

Utilizing what is available makes the most sense both in kitchens and networks.

Would any of our local chefs be interested in advising (of course Chef Geoff takes the lead...) when it comes to canning / freezing prep days?