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Winter Wisdom from the Fabulous GEM Team | 11.29.2015
I asked all of my fellow co-workers this question:
What is your favorite winter activity, pastime, or hobby?
Mike: A couple of years ago, I built a giant snow fort for the kids using ALL of the snow from our huge driveway. I love snow! And sledding with my kids, my family.
Tracy: Jigsaw puzzles! Big ones! 5000 pieces!
Carina: Playing in the snow with my Maddie, my daughter, and being with her while she bakes cookies.
Ben: Nasty Eskimo Extravaganza.
Tim: Sledding with all of my kids. And sitting around the fireplace with family and telling stories.
Mark: Mountain biking in perfect powder snow, at 5 degrees below 0—I enjoy the quiet and solitude, getting back to nature. It’s cold, I dress warm, and exercise keeps me really warm!
Dawn: Sitting by the fire, with family and friends.
April: Building snow forts with my children. Listening to music on vinyl, with my children.
Matt S: Sledding (Matt, I think it’s a Flexible Flyer!) with my wife and friends, and playing Scrabble.
Connie: Chopping wood and starting a fire (in my woodstove).
Pam: Ice skating- being outside in the cold, crisp air. It’s invigorating!
Joe: I am excited to take Ben (son) sledding for his first time at Pioneer Park. He loves slides, so will love sledding! I always loved night sledding in the park with friends.
Perry: Hunting mule deer and elk. Getting into the outdoors during the nicest time of year, and fellowship with kids and grand kids.
Memo: Enjoying local microbrews.
Dillon: Climbing! Even in the snow– I am “out of climate”; this is only my 3rd real winter! I also like to sip coffee or tea and read.
Ashley: Right at the beginning of December, my sister and I, and one of our good friends from church, along with her son, get together and spend a whole Saturday baking holiday cookies and decorating them.
Chelsea: Skiing! I love being outdoors in the cold and snow, spending time with family, friends, and my boyfriend.
Matt H: Watch TV! I hate snow.
Chris W: Cross-country skiing in Jellystone.
Dustin: Watching Christmas movies. My favorite is Frosty the Snowman.
Chris A: Build snowmen! (this is Chris’s first winter “up north”!)
Steve: I like to stay warm! And drink beer.
I was going to leave myself out of this, but one of these people turned my question back on me! Nothing like being put on the spot! I like sparkling white snow, topped by a brilliant blue sky. Lights, all kinds, but especially twinkly lights on houses, buildings, mailboxes, snowplows, anything! It makes up for the days being so dang short!
I challenge you to the same question: What’s your favorite? And if you’re feeling it, share yours on the Our Co-op is Extraordinary Board!
collected and written by Dolly Fansler, Wellness & Front End Manager
Stella’s Favorite Stuffing Recipe | 11.17.2015
An iconic restaurant and bakery, Stella’s Kitchen & Bakery has been providing our community with delicious breads and pastries for many years. Look for Stella’s Stuffing Bread in the weeks before Thanksgiving and try her easy, delicious recipe for homemade stuffing! (Recipe is also printed on each bag of Stella’s Stuffing Bread.)
Stella’s Favorite Stuffing
½ c. butter
1 c. chopped onion
2 c. chopped celery
2 tsp. salt
½ tsp. pepper
1 tsp. poultry seasoning
1 8oz. can mushrooms
1 pkg. Stella’s Stuffing Bread
2 Tblsp. Chopped parsley
Melt butter in skillet. Add onion, celery and seasonings. Cook until onion and celery are tender. Drain mushrooms, reserving liquid and heat to boiling. Add vegetable mixture to mushrooms, bread crumbs and parsley. Add mushroom liquid and toss lightly until well mixed. Use to stuff a 16-18 lb. turkey.
Recipe reprinted with permission from Stella’s Kitchen & Bakery.
Do you want to be involved with helping to highlight all of the great local food and the producers that make it for the Good Earth Market? If yes, consider becoming a part of the Local Producer Committee! Here are the details:
Purpose: The Committee serves to increase awareness and consumption of local foods and products, and Good Earth Market’s unique role as a source of high quality local foods and goods.
As a member of the Local Producer Committee you will: Educate the community about Good Earth Market and the importance of local, sustainably produced foods and goods, and provide information about where these items are produced and sold. You will also provide support for opportunities and venues that allow local growers and producers to provide products directly to consumers while supporting Good Earth Market.
Time Commitment: Currently we meet monthly on the Third Tuesday of the month from 5-6, but are flexible given the needs of committee member schedules. There are some weekend events, such as the Local Producer Fair, that we help out with as well.
If you are interested in learning more, email Maia Dickerson, the Local Producer Committee Chair.
New Wines & Ciders for Your Holiday Table | 11.11.2015
As I write this in October, my thoughts are about beers and ciders, as well as feature wines for the fast approaching holiday season. We’re bringing in several new feature wines for your Thanksgiving table, as well as wines that will be as festive as your Christmas and New Year’s celebrations.
Have you tried any of our delicious ciders? My favorites are from the local, award winning Montana Ciderworks in Darby, MT. These are English-style ciders crafted from Bitterroot Valley Apples and they are delicious!
North Fork Traditional is gently bubbly, with a true cider flavor. Expressive bittersweet apple character with wood, grass and smoke notes; this semi-dry cider balances the faintest sweetness against sharpness, astringency, and tart fruit. This cider received a Gold Medal at the 2013 Great Lakes International Cider and Perry Competition. The blend includes hard-to-find traditional cider apples and crab apples alongside Bitterroot Valley apples. North Fork offers a clean, aromatic finish that enhances the flavor of savory foods.
The Darby Pub Cider, a semi-dry, New World style cider is another award winner from Montana Ciderworks – an approachable, effervescent cider made for sharing with friends. Appley with wood and spice notes, this medium, semi-dry cider was awarded Silver Medals at the 2014 Great Lakes International Cider & Perry Competition and at the Northwest Cider Awards.
If there’s a holiday that begs for wine, it’s Thanksgiving. More than any other beverage, wine is tied to the harvest, to bounty, to the very core of what we are thankful for. A tip for choosing your Thanksgiving wine…with so many flavor variables going on, everything from cranberry sauce laced with orange peel, to Brussels sprouts with chestnuts, to sausage and wild rice stuffing, don’t get too hung up on a quest for the perfect match. Besides, it’s really the feeling around the table, the combined effect of the food, the wine, the people and the ambience that counts most.
We’ll have several feature wines that we’ve chosen specifically for Thanksgiving in addition to the highly anticipated arrival of Beaujolais Nouveau. According to Wine Country Travel, “at one minute past midnight on the third Thursday of each November, from little villages and towns, over a million cases of Beaujolais Nouveau begin their journey through a sleeping France to Paris for immediate shipment to all parts of the world. Beaujolais Nouveau is as about as close to white wine as a red wine can get. Due to the way it’s made – the must is pressed early after only three days — the phenolic compounds, in particular the astringent tannins normally found in red wines, aren’t there, leaving an easy to drink, fruity wine. This, coupled with the fact that it tastes best when chilled, makes for a festive wine to be gulped rather than sipped, enjoyed in high spirits rather than critiqued. As a side note, it makes a great transitional wine for anyone wanting to move from white to red wines.”
written by Pam Kemmick, our former Grocery Manager & Beer & Wine Buyer, Pam has moved to produce as our new Produce Manager! Stop by and say hi.
A Letter from our Board President, Carol Beam | 11.06.2015
THANK YOU!!!!! It’s been a week since we gathered for our annual meeting and the activity in the store is proving that we’re all serious about our commitment to “add one more item to our basket” every time we shop. Monday’s basket was $3.43 more than last year and Wednesday’s was $3.76 more. If you read the article in the Billings Gazette, you would have seen my quote of $2.39 more per basket – glad we are all over achievers!!!!!!!
Let’s keep this momentum going. Working together for the good of our co-op is the right thing to do. As Ed Gulick told us at the annual meeting, shopping locally leads to real prosperity, not false prosperity.
And, if you love winter squash, now is the time to stock up. One of our local farmer friends (outside of Laurel) saw the article in the paper and called to donate winter squash to the market – as he said “this is my way to help a great co-op.” We’ve got a heck of a deal on all varieties – 19¢ per pound. Bring your friends and stock up.
At times like this, I always reflect back on one of my favorite quotes by Margaret Mead –
“Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.”
Thank you for being thoughtful, committed co-op members.
In the article, which was announced October 24, our GM, Mike Howard mentions one of the many things that sets our store apart from the others – the awesome staff! “We have people who live what they sell,” he says.
We’re so proud to share with our community why we love our Co-op!
Read the full article here, on pages 25 and 26.
Vote for your Board of Directors | 10.12.2015
October is national Co-op Month and we like to celebrate by voting for our Board of Directors! We appreciate you taking a moment the next time you’re in the store to vote (look for the table at the front door), and joining us when we announce results and other co-op news at our Annual Meeting on October 29.
LETTERS OF INTENT
Dear Good Earth Market Members,
It is with enthusiasm, vigor and passion that I submit this notice of intent to run for re-election to the Board of Directors. GEM continues to be the hub of activity for the local food movement thanks to the great co-operative effort of your board, the management of the market, the staff of the market and all of you active, supportive members. I am looking forward to our continued success and I am confident my contribution to the leadership of the co-op will help us keep our momentum going.
The most important issues facing the co-op are growth and member engagement. We are in a time and a place where choices abound for grocery shopping. GEM is working hard to provide more options for shoppers – we want to be the first and only place you need to shop. But the board and the staff can only do so much to provide options. The members need to make a commitment as well. During the next three years, it will be my goal to help our members understand the importance of recommitting to this movement we call Good Earth Market.
The biggest strengths I bring to the board are my leadership skills, my tenure and my continued passion for GEM. I have been committed to the success of the co-op for the past 12 years and I will continue to be committed to its success. It is unfathomable to image living in Billings, Montana, and not having the Good Earth Market as the place to go for my food and my friends.
My greatest interest for the Board for the next three years is member engagement. Today, GEM is a member supported co-op rather than a true member owned co-op. GEM is actually one of the very few member supported co-ops in the country. The Board has done a lot of studying to better understand the pros and cons of our current structure versus the true member owned co-op structure. It is my belief that our member engagement will be significantly enhanced if we move ourselves to a true co-op and reward members for their loyalty to the store. If reelected, this will be one of the areas of focus for me and the Board.
Thank you all for the continued support of your co-op and the support of your member election process. Here’s to three more successful years.
I submit this letter of intent to run for reelection to the Good Earth Market Board of Directors. I have served two rewarding terms on the Board and am seeking another term.
The Good Earth Market pioneered access to organic products. Then, the Good Earth Market led the movement for local foods and products. The Good Earth Market has responded to the needs of its membership. New competition is an opportunity to continue to grow the Good Earth Market to serve the members.
Over the years, I’ve participated in the community by serving on the boards of Community Seven, the local access television station, and Washington School PTA. That experience has provided experience in grant writing, fundraising and communications—skills to use to build the membership, attract more consumers, and grow the Good Earth Market’s presence in the community.
I would appreciate the opportunity to continue to grow the Good Earth Market by increasing the membership and customers shopping at the store.
Coffee at Risk | 10.07.2015
Growing coffee on far-flung mountain slopes in ways that respect the earth and build rural communities is quite an accomplishment, there are routine, significant challenges to overcome. Now there is a new threat that is hitting many communities hard all at once.
Coffee Leaf Rust, or roya in Spanish, is a fungus that starts with visible spots on the coffee tree’s leaves. As it progresses, Rust renders the leaves unable to photosynthesize, essentially choking the plant. The fungus spreads from tree to tree, farm to farm, community to community. Its range has reached across continents. Its spread is fast and impact severe. Some farmer co-ops have seen production levels drop 80% in a span of 3 years.
The cause of this plague is due to a variety of factors, but likely one of the most significant is climate change, specifically an increase in temperature in higher altitudes where this fungus previously could not have thrived. This is an example of how unsustainable use of resources in industrialized countries contributes to climate changes that leave some of the most vulnerable communities to bear the biggest burden.
For some farmers, the solution to Rust is chemical. But the most effective fungicides are not organic and are unrealistic solutions for our farmer partners. For farmers committed to small-scale, organic production, the answers need to fit that model. Through their own field tests, farmers report that the best results come from bolstering soil health and replacing diseased trees.
Equal Exchange has responded in two ways. The first is to continue doing what we do: focusing not just on a product, but on the people and infrastructure that grow the product. We provide pre-harvest financing, support replanting projects and facilitate info-sharing between farmers. We have also dedicated $150,000 this year to directly fund Coffee Leaf Rust projects that farmers are managing in Mexico, El Salvador, Peru, and Guatemala.
Equal Exchange products will be on sale in October and we hope to draw attention both to the serious challenge of Coffee Leaf Rust, and to the perseverance and leadership of small farmers in finding better solutions. With your help and your purchases, together we continue to fuel an alternative trade model that does more than just trade.
By Lynsey Miller, Sales Director at Equal Exchange
Local Producer Spotlight – Wholesome Foods Farm | 09.24.2015
Wholesome Foods Farm is a multi-generational collaboration between land-owners Dick and Patricia Espenscheid and farm manager and owner Marguerite Jodry.
When Dick and Patricia began farming their land south of Bridger, it was always with the intent to someday pass on a sustainable farm and ranch to a young person willing to continue the business and the practices for years to come. At the end of 2014, they were able to realize this vision by passing on the business of Wholesome Foods Farm to their former Assistant Manager, Marguerite Jodry. Marguerite now leases the land, equipment, and buildings from them and continues to raise vegetables and free-range hogs for markets in the Billings and Red Lodge areas.
When asked about the challenges and lessons she learned as a newly minted farmer, she says, “The biggest lesson I’ve learned is about the undeniable role of healthy soil in producing good food. Coming to think of myself as a farmer of soil, first, and of food, second, is an ongoing and transformational paradigm shift.”
In discussing her role as a business owner and player in our local food movement, “The most valuable lesson I’ve learned so far is that my success is interconnected with that of other small growers, businesses, and individuals in our community. By understanding community demands and desires while working with other farmers to best fill that need, we are working together to create a more resilient local food system.”
Wholesome Foods Farm provides a wide range of vegetables to the Good Earth Market. “We feel our products are appreciated by a growing number of people who see the value of supporting local food and farming businesses that prioritize sustainable practices,” Margeurite says. “Selling at the Good Earth Market not only allows us to reach this valuable customer base, but helps us be a part of a local food system that builds health and wealth in our community.”
Wholesome Foods Farm sells direct at the Gardeners’ Market, Thursdays at South Park in Billings, the Red Lodge Farmers’ Market, Fridays at Lions Park in Red Lodge and the Yellowstone Valley Farmers Market, Saturdays in downtown Billings. You can also find their produce and hogs featured in Red Lodge restaurants such as Honey’s Cafe, Hope’s Artisan Bakery and Mas Taco to name a few.
Follow Montana Wholesome Foods on their Facebook page!
If you frequent the Co-op at all, odds are you’ve met our Board President, Carol Beam. One of the Co-op’s biggest fans, Carol has been Board President for 12 years and has been instrumental in guiding our store not only to our new location, but to it’s ever growing place in our community.
The Billings Gazette recently published an article highlighting Carol Beam as one of our community’s 20 Exceptional Women, solidifying how proud we are to have her as our Board President. Read about her passion for the Market and work in our local health care system.
News from the Wellness Department | 08.28.2015
Wellness is in a new location in the center of the the Good Earth Market for all of your core wellness needs.
Yep! You can now find your personal health care needs altogether in the center of the Co-op! Especially in a natural foods Co-op, it’s essential for supplements (to treat internal conditions) and body care items (for everything on the outside) to co-habitate, as their uses go hand-in-hand. It’s so simple now to find neti pot salt, vitamin C, and manuka honey throat drops to soothe your allergy or cold symptoms! Or choose your favorite body wash and lotion, multivitamin and fish oil all in one sweep.
The idea of creating a more intimate shopping area for those personal items has become a reality. The new space is unexpectedly enhanced by a cheery skylight. While most of the Co-op is filled with delicious aromas wafting from our kitchen, the new Wellness area has taken on its own blend of florals and essential oils: “It smells so good in here!” (as heard from several shoppers).
Being in the center of the Co-op brings to mind that it could be compared to the human heart, the crucial source of vibrance in the body. I know that’s a stretch, to claim the energy of the Co-op begins with my departments! However I DO really like the idea of it being an inviting place where anyone can relax in a calm moment, gain focus and energy, and be centered. Have you experienced the new Wellness Center yet?
* Acure is a new favorite of mine! From face care to body care you can’t lose here! Using a minimal variety of really clean ingredients, they have formulas to meet everyone’s needs, all packaged beautifully. Skin moisturizers are not greasy and smell fantastic (unless you choose unscented!), and I love all of the shampoos and conditioners. Come in and check them out!
* HealthForce is an awesome company providing us with mostly powdered supplements, All of their herbal and whole food blends are raw, vegan, gluten free, and mix easily into your favorite juice, smoothie, or even water. Check these out and add your choice to your daily diet, for everything from a natural energy boost to deep cleansing action.
So what’s the big deal with our store reset? | 07.16.2015
I wanted to take this opportunity to talk about some of the many exciting things happening at our Co-op. As many of you may have already noticed, we have moved things around a little… ok, well a lot. And many of your favorite products are in new locations throughout the store. Our reasons for doing that were
– One, to improve flow and item location to make our Co-op easier to shop, and
– Two, to generate over 150 linear feet of aisle space to expand variety throughout the store.
150 linear feet of retail space might come as a surprise because now our Co-op feels so much more open. How could we have created that much aisle space? We utilized space better by rearranging the bulk department to add another aisle of product and thoughtfully rearranging product on the shelves to make better use of shelf space. We also decreased the width of the endcaps to generate a more open, welcoming feel. These changes allowed us to add roughly 400 new products throughout the store!
The reset was a huge, tedious task and it took a lot of hard work and long hours from our staff, many member volunteers, our main distributor (UNFI), plus many other brokers and sales representatives. We all put our heads and experience together and decided, as a team – what are some staple products our Co-op is missing? We went through every section with a fine tooth comb, using national and regional sales data in addition to all our own individual experience and combined knowledge of the natural foods industry. The result is even better then we could have imagined. We have expanded varieties on everyday products in key categories, such as
– Nut butters
– Ethnic foods
– Packaged grains
– Hot cereal
– Dried fruit
– Baking items
– Packaged spices
– Snack items
– Cold pressed juices
– Probiotic drinks
– and so many more!
If by chance you have not been in for a while, we welcome you to come by and see the improvements we’ve made to our Co-op.
In addition to the improved variety and flow, we have been working hard on value. The department managers are buying more aggressively so we can have more aggressive prices. Make sure you check out the wall of values as you enter the store and see what great deals are available! And throughout the store we have so many Co-op Deals, Member Prices and Manager Specials to add value and variety to your shopping experience.
If by chance we have not have not met, or you have any questions whatsoever, feel free to ask for me the next time you are in and I would be happy to chat.
Your Co-op General Manager,
The reset is almost done! | 06.25.2015
We’ve been resetting the store this past week to expand our offerings and use our space more efficiently. This means greater selection of products and an easier shopping experience for you, our members!
As we near the end of this project, you may notice some empty space on our shelves. You can expect to see those holes filled with brand new product! We’ve already added around 150 new items, with much more to come, and expanded options in beer, snacks, baking, packaged spices, coffee, ethnic foods, soups, nut butters, condiments, and dried fruit.
Thank to all of our staff who have been working diligently from 5:00am to 5:00pm this week, to our volunteers (Adam Cassie, Kevin Dowling, Heidi Mankin, and Maggie Zaback), and to industry professionals from UNFI and other companies who have helped us put product in the most practical places (at no cost to the co-op).
We hope you’ll have a more enjoyable shopping experience and find a new, favorite product to add to your meals! Take a minute to browse around the store the next time you’re in and please don’t hesitate to ask if you can’t find something!
Big store reset has begun! | 06.18.2015
As you may have noticed, we have begun resetting the store – a total store re-merchandising to make it easier to shop, expand our offerings, and make better use of our space! Re-organizing has begun in the bulk and produce departments and will continue through the rest of the store on Monday, June 22.
If you can’t find something, please don’t hesitate to ask our staff. And if you see any changes you like, let us know. It’s our goal to make this transition as smooth for you – our members – as possible. Once complete, you’ll find new delicious foods, or perhaps some old favorites we didn’t have room to carry, to make your shopping experience and dinners at home more exciting and adventurous.
Update from the Grocery Department | 06.11.2015
Someone asked me the other day, “What’s so great about the Co-op?” I decided to take a little time to think about that. What IS so great about the Co-op? My first thought was the food, the beautiful, fresh food. Oftentimes grown, raised, produced and delivered by people I actually know and have developed relationships with over the years. I’d say that’s pretty great. I enjoy having the opportunity to “Special Order” items. It may be a unique item that we don’t carry or something I use a lot of and want to buy in quantity. And yes, that’s me making my way across the parking lot under that GIGANTIC box of toilet paper that I special ordered! I also love knowing that when I shop, I’m supporting a Co-op business model where the dollars I spend will recirculate in my own community. Talk about great! Then I thought about what may be the greatest thing about the Co-op. The feeling of the shopping experience. It’s a very pleasant place to be! It smells really good. There’s nice music playing, people are friendly and happy and helpful. I see so many people I know there, that’s it’s practically a social event. I like the way that feels. I feel something special, something nice, and I hope you do too.
At the Good Earth Market, we hope you experience a feeling of community. We, as a community have come together intentionally to create and sustain this special place. A place where we can buy whole, healthy food to feed and nourish ourselves and our families. A place where we can shop in an environment that is friendly and pleasant, and yes…where everybody knows our name! That’s the experience we want you to have every time you shop. Every time you choose to shop at the Co-op, you’re making a difference. So come shop with 5,000 or so of your member neighbors and support YOUR community Co-op! It really does matter. We promise to do our best to make your shopping experience everything you want it to be…and then some!
The Grocery Department includes the Chill and Frozen, Meat, Beer/Wine and Household/Pet departments. It takes a team of cooperative, dedicated and hard working people to keep things humming. I’d like to introduce them to you briefly. They’re a super swell bunch and eager to help you in any way they can.
Dustin Ferguson is our Chill/Frozen Department Buyer and is also starting to take over the Meat Department. You’ll see him zooming around between the chill cooler, the frozen department, meat cooler or maybe at the Customer Service counter checking in some local eggs. He moves fast, but catch him and say hi! He’s a very friendly guy and anxious to help you find what you need.
There are a couple of things we’re really focusing on in our departments. I hope you will notice and approve. One is out of stocks. As the buyers, Dustin and I have been working hard to reduce out of stocks as much as we possibly can. We want you to be able to find everything on your list and maybe even a little something extra that happened to catch your eye. The other thing is finding you, the Members, more savings. We are using every resource available to find deals that we can pass on to you. Look for the orange MEMBER SPECIAL tags throughout the store
What makes the Co-op so great? If someone asked you, what would you say? Think about it, and then come on down and share the feeling and the food with us. We sure look forward to seeing you!
Here are just a few of my new and old favorite products:
Bob’s Red Mill 1-to-1 Baking Flour – Bob’s has made it easy for our gluten-free friends. Use this flour just as you would regular flour in all your recipes!
Elk Medallions – Delicious!!
Numi Tea – New Savory Teas! – Savory Teas make a great snack alternative, compliment a light lunch and are comforting when you’re feeling under the weather. They come in several tasty flavors: Carrot-Curry, Tomato Mint, Garden Sampler, and Beet Cabbage. Find them near the soups!
Our Go-To Snack at Home – Organic multi-colored popcorn made the old fashioned way on the stove top using Nutiva Coconut Oil! So yummy!
Montebello Pasta – I had not tried this pasta until recently….love it!! This pasta is imported from Italy and made with the finest Italian organic durum wheat. Try it in your next pasta dish, I bet you will love it too!
written by Pam Kemmick, GEM’s Grocery Manager
No price increase on local eggs | 06.04.2015
We are happy to say that we haven’t seen any increase in price in our local eggs, even with egg prices recently doubling due to a bird flu outbreak. As our Grocery Manager, Pam Kemmick, says, “Just one more great reason to buy local!”
Meet GEM’s new GM! | 05.18.2015
Mike Howard is a seasoned retail manager with 20 years of experience. Mike began his career in 1996 with Smith’s Food and Drug is Salt Lake City, UT. In 2005, he took a position in Jackson Hole, WY as Assistant Store Director. Mike was introduced to natural foods in 2011 after he took a position at a local independent store in Jackson Hole, The Jackson Whole Grocer, where he quickly learned the benefits of healthy eating and good food. Mike helped drive that store to great success and was instrumental in helping them relocate to the new, beautiful location they are in now.
The next step in Mike’s career has brought him and his family to Billings, Montana. Mike plans to help his team drive the Good Earth Market co-op to the same successes he has become accustomed to in his career. Mike is excited for the opportunity to bring his experience and passion for natural foods to the community of Billings.
Mike will also be joined by his wife, 7 year old daughter, and 4 year old son. They are also excited for this new chapter. Mike says when he told his kids they were moving to Montana, they were both so excited because they wanted to meet Hannah Montana. Innocent minds makes the cutest connections. Family is very important to Mike and he cherishes every minute with them. When he is not working, he is no doubt somewhere with his wife and kids, hopefully around a campfire under the stars as much as possible and still trying to find the elusive answer to the ultimate question… what is the secret to making organic s’mores? The marshmallow is still the problem.
New Summer Rosé | 05.17.2015
Carpineto Dogajolo Rosato
A dry, elegant rosé from internationally acclaimed Tuscan producer, Carpineto. The lastest edition to their entry-level line of wines, this rosé, made from a blend of 100% Sangiovese, has enticing floral aromas and bright fruit flavors.
The name Dogajolo was invented by Carpineto’s founders, derived from the Italian word doga, meaning “stave” — the narrow strips of wood used to form oak casks. Carpineto Dogajolo Rosato shows vibrant floral aromas of rose and myrtle with hints of fruit, like apples, currants, and sour cherries. A refreshing wine with an invigorating acidity and a clean finish, enjoy as an aperitif or paired with antipasto platters consisting of cured meats and mild cheeses. Also excellent with grilled fish!
Domaine de Fontsainte Gris de Gris
The Fontsainte vineyards surround the hamlet of Boutenac in the area known as “The Golden Crescent” in France, a swath of land whose sunny setting and cool sea breeze create a beautifully balance terroir. The first vineyards at Domaine de Fontsainte were planted by the Romans. Artifacts found in these vineyards, such as an old coin dating from the time of Marcus Agrippa in 25 A.D., are a testament to its antiquity.
Yves Laboucarié’s family has been making wine here since the seventeenth century and believe that “great wines are made in the vineyard” and less in the cellars. They farm the land sustainably and keep treatments to a minimum. Many of their vines are older, especially the parcel known as La Demoiselle, which recently celebrated its hundredth year.
Look for the highly affordable and supremely delicious Gris de Gris, a saignée rosé made from Grenache Gris—among the finest rosés on the planet. Expressive and particularly tonic, the wine immediately gives off notes of raspberry, cherry and freshly picked strawberries – followed by exotic aromas such as pineapple and mango. Stunningly balanced, this is an extremely appetent wine! Ideal as an aperitif with toast and crushed olives, or with wok-fried vegetables and garlic mayonnaise, grilled fish, lamb tagine, or finely roasted chicken with rosemary.
Sean Minor Four Bears Vin Gris
Sean Minor Family of Wines has a passion for coaxing things out of the earth and bringing them to the dinner table. After beginning a career in finance, Sean Minor began working with Napa Valley’s Beaulieu Vineyard. Realizing he had a passion for winemaking, Sean took classes in viticulture and enology and learned the trade at several vineyards in Napa Valley and the Pacific Northwest. Sean Minor Family of Wines was founded in 2005 with a focus on creating great, affordable wines.
Sean Minor’s Vin Gris is a pale salmon color with vibrant aromas of ripe strawberries and watermelon. On entry, the wine displays bright tangy flavors of raspberries, cherries and strawberries. Throughout the mid-palate and finish, raspberry and cherry fruit characters are balanced with spicy and crisp acidity that linger creating a refreshing and lengthy finish.
A to Z Oregon Rosé
The 2014 A to Z Oregon Rosé leads with aromas of strawberries, tangerine, watermelon and grenadine with hints of thyme and hibiscus then opens to reveal plum, apricot and more strawberry notes. Clean, balanced and approachable with generous fruit, the crisp and juicy A to Z Rosé integrates excellent texture with firm acidity finishing long and pretty.
May – July Newsletter | 05.04.2015
Our May – July newsletter is out now! Stop by the store for your copy or download a .pdf here.
Art Walk | 05.01.2015
Good Earth Market is proud to participate in the Billings Art Walk, tonight from 5-9pm. Our Apple Art Gallery will feature art by Nancy Halter and Greg Jahn, and we’re staying open late to make sure you get a chance to see it. Come on out!
Winter – Spring Newsletter | 03.03.2015
Have you seen our latest newsletter? It’s packed with articles and updates about your co-op and you can download it here!