Working at a pizza shop isn’t usually a career move.
In the Northwest neighborhoods of Cincinnati, Ohio, residents have gotten together to open a food co-op. As in many other communities organizing food co-ops in recent years, this Cincinnati effort is in response to the loss of a neighborhood grocer—in our case, the abrupt closure of the local Save-A-Lot in August 2013.
When I moved to the Bay Area in the 90s I came across a book called Flavors of India by Shanta Nimbark Sacharoff. I was intrigued by the recipes as they were Indian but they had a little twist. For example Shanta‘s sambhar (a soup made with vegetables and legumes) recipe called for ginger and lime juice. Being from the South of India, I had never made sambhar without tamarind using ginger and lime juice. When I tried it, I was in for a pleasant surprise. It was delicious.
“Credit unions just may have a powerful weapon in their battle for market share – but a lot don’t fully appreciate it”, said Paul Stull, CEO of the Credit Union Association of New Mexico.
He elaborated – “Banks often have ready access to capital to fuel growth. Credit unions don’t.” But, according to Stull, they have access to something just as good: “Credit unions have access to the power of the cooperative. They can share ideas, technology, employees. They can enjoy great value through cooperation.”
Dates are set and planning is underway for Up & Coming 2017. Mark your calendars for March 10-11, 2017, with an optional day of tours and workshops on March 9. The conference will be held at the Intercontinental Milwaukee, 139 East Kilbourn Ave., Milwaukee, WI.