• | 10.17.2017

    October 17, 2017

    For Immediate Release:

    The Board of Directors of Good Earth Market (GEM), Billings only local co-operative grocery store, posted a notice to its membership today requesting a special meeting to vote on the dissolution of the co-op. Twenty three years ago (June 1994), GEM opened as a community food co-operative that always welcomed everyone and always focused on providing organic and local products in a “lively community market place”. GEM has been a leader in the region for understanding and promoting the importance of local food – not only for one’s physical health but for the health of the greater community. GEM has made lasting contributions to the Billings community thanks to great local producers, fantastic employees and loyal customers.

    The special meeting is scheduled for October 26, 2017 at 6 pm at Good Earth Market. In the meantime, Good Earth Market will continue to welcome everyone.

    For inquiries please contact Kevin Dowling (406-671-1467)

     


  • Board Elections 2017 | 08.14.2017

    JOIN YOUR BOARD OF DIRECTORS

     

    Each year, the Good Earth Market holds an election for the Board of Directors. Three positions will be up for election. If you are interested in running for a seat on the board, the Nominating Committee would like to hear from you by August 31, 2017.

     

    What to Do

    Interested candidates should provide a Statement of Interest in the format below to the Nominating Committee. This statement is an opportunity to communicate to the members your interest and qualifications for serving on the Board.

     

    We will post your statement on the website, social media, email messages, and in the market beginning in September. The election takes place in the month prior the Annual Meeting, with results announced at the Annual Meeting.

     

    Send in your Statement of Interest no later than August 31.

     

    You can submit a printed statement to the Nominating Committee at the Member Service Center in the Co-op. You can also email your statement to the Chair of the Nominating Committee, Kevin Dowling, by e-mail, kpdowling@yahoo.com.

     

    Statement of Interest

    In addition to your name, address, phone number and e-mail address, please follow this format and answer the questions below in 1-2 paragraphs each:

     

    1. Introduce yourself.
    2. From a Board perspective, what do you think are important issues facing the Co-op?
    3. What strengths would you bring to the Board?
    4. What aspects of the Co-op Board of Directors do you find of interest?

     

    The Co-op board is responsible for managing the affairs of the Co-op on behalf of its members.

     

    Qualifications include

    • Meeting the general standards for directors as outlined in Montana law (act in good faith, with care an ordinarily prudent person would exercise in similar circumstances and in a manner believed to be in the best interest of the Co-op
    • Being a member in good standing
    • Being familiar with the bylaws, rules and regulations of the Co-op
    • Being supportive of the Co-op’s mission and values
    • Not directly employed by the Co-op
    • Not associated with interests adverse to the Co-op

     

    The most important qualification for a potential Board Member to consider is commitment – not only to the market and its mission but also to the roles and responsibilities that come with serving on the Board and representing the membership.

     

    Here are some specifics

    • Ability to serve a 3-year term on the Board
    • Ability to attend and actively participate in monthly Board meetings
    • Ability to make tough decisions and deal with the consequences
    • Ability to read a financial statement
    • Ability to allocate resources among competing projects
    • Communication and group process skills
    • Ability to make decisions in a group, often by consensus
    • Experience serving on other boards
    • Ability to positively represent the Co-op in the greater community

  • Earth Day Celebration | 04.13.2017

    Join our annual Earth Day festivities on Saturday, April 22!

     

    Farm Tours with Yellowstone Valley Citizens Council

    Want to build your connection to the Yellowstone Valley’s food culture and agricultural roots? Join us for a farm tour on Earth Day at one of two area ranches that provide well-raised meat to local consumers. Get a tour around their place and meet the babies of the herd. This will be a family-friendly event! Details and sign-ups here.

    Activities at Good Earth Market

    11am – 2pm

    Lunch: BBQ provided by BBar Ranch & Sloppy Joes

    Music: John & Ed Kemmick

    Activities: Bike Clinic by The Spoke Shop, Information Booths by Republic Recycling and more!

     

    4pm – 6pm

    Music, Beer & Snacks provided by Red Lodge Ales

    Music: The Peach Pickers

    Save


  • | 12.09.2016

    Beginning December 17, we will have new Weekend Hours: 10 am – 6pm. Our Deli will be open to prepare your favorite beverage or Signature Sandwich from 10 am – 3pm. Thank you for your patronage!


  • Talking Turkey: A Poultry Primer | 11.14.2016

    First time cooking a turkey? Or just want a refresher before the big day? You’ve found your primer.
    Poultry lends itself to a variety of cooking methods—baking, grilling and stir frying, for example—and flavorings from sweet and savory to hot and spicy.

    As with other foods, knowing where and how your chicken, turkey, Cornish game hen, and other poultry have been raised can help you choose the products that are right for you (and provides information about animal welfare and environmental impact).

    Understanding some commonly used poultry-producing terms can help put you in the know. However, it’s important to know that some of the terms are regulated, while others are not. When in doubt about poultry terms or what’s offered at your local grocery store, ask for more information at the meat counter.

    Poultry Terms

    Organic

    Poultry that meets the requirements of the National Organics Program (NOP) has been raised in housing that permits natural behavior, with outdoor access, has been fed certified organic feed (including pasture), has not been given antibiotics or hormones and has been processed organically. The USDA organic label requires producers to follow production and handling practices in accordance with the national standards; certifying agents ensure compliance through annual inspections.

    Free-range

    This USDA regulation means that the animal has been allowed access to the outside. The government doesn’t specify that poultry must go outside, for how long, or the amount or kind of space that must be provided, but the idea is that poultry is free to roam outdoors and engage in natural behaviors (this is the way most poultry was raised before high-density confinement was introduced in the 1950s). And poultry that exercises produces leaner meat.

    Natural

    USDA allows this label to be used when a product contains no artificial ingredients or added colors and is only minimally processed. The label must explain what “natural” means, so be sure to read on. It might say “no added colorings or artificial ingredients; minimally processed,” for example.

    “No hormones added”

    This means just that, but keep in mind that Federal regulations prohibit the use of hormones in raising poultry, so this term should apply to all poultry anyway. Regulations also require that if a poultry label says, “no hormones added,” it must also say, “Federal regulations prohibit the use of hormones.”

    “No antibiotics added”

    This means that the producer has provided documentation to the USDA that the animals were raised without antibiotics.

    Cage-free

    Poultry that’s cage-free is allowed to roam, but not necessarily outdoors. This allows poultry to engage in some natural behaviors, such as walking, nesting, and perching. However, this term is not regulated by USDA nor by third-party certifiers for poultry, though it is regulated for eggs.

    Pastured poultry

    This is a term coined for chickens raised on grass pasture all of the time after the initial brooding period. However, this term does not guarantee that poultry feeds only on pasture.

    Fresh

    A “fresh” poultry label means that the temperature of the raw poultry has never been below 26 degrees F. (Frozen poultry, on the other hand, has a temperature of 0 degrees F or below.) A turkey could be kept at 27 degrees F for weeks or even months, though, and then sold as “fresh.” Buy from a grocer who can tell you how long the “fresh” poultry has been in storage.

    To locate local poultry sources (including farms and co-ops), check out the Local Harvest website.

    A little turkey tutorial

    You might want to keep in mind when shopping for your Thanksgiving turkey that a plump, round shape means an abundance of tender meat. Other tidbits that might come in handy:

    • Fresh turkeys and heritage or heirloom turkeys cook faster than most commercial turkeys and turkeys that have been frozen.
    • A hen is a female turkey (smaller) and a tom or gobbler is a male turkey (larger). Neither is more tender than the other.
    • Brining (soaking) a turkey before cooking adds flavor and moisture. Sometimes brined turkeys have artificial ingredients, but you can also find turkeys that are brined with just sea salt, spices, and water. Or you can brine your own.
    • Heritage or heirloom turkeys typically have denser, moister and more flavorful meat than most commercial turkeys. That’s because they have a higher proportion of dark meat, are customarily fed more diverse diets and are more active. It’s also because they take longer to reach maturity (about 26 weeks versus 14 weeks for commercial turkeys) and turkeys add fat as they age; heritage turkeys have an additional fat layer under their skin that keeps meat moister during cooking. Individual breeds have specific flavors (chat with your grower or grocer to find out more).
    • Wild turkeys have more dark meat and are more intensely flavored than domesticated turkeys. (Did you know that a wild turkey—which weighs half what a domestic turkey weighs—can actually fly?)
    • An “oven-ready” turkey is ready to cook, while an “oven-prepared” turkey is fully cooked and ready to eat.
    • Basted turkeys are injected or marinated with liquid (like broth or water), fat (like butter), and seasonings. Commercial turkeys often include artificial ingredients, but they must be stated on the label, along with the total quantity of the injected solution (3%, for example).
    • What size turkey do you need? The rule of thumb is one to one and a half pounds of turkey per person (this also allows for some leftovers).
    • Find tips on roasting your turkey in Turkey Roasting Tips.
    • For vegetarians, consider purchasing a Tofurky or other “mock turkey,” made from wheat protein or tofu.

    Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.