The Bridge Home is a non-profit organization devoted to bridging the gap between homelessness and housing by providing shelter, support, and inspiring a pathway forward for individuals and families experiencing or on the verge of homelessness.
Founded in 1985 to address the growing need of individuals and families requiring shelter, a trend that continues today, we are the only organization in the Two Rivers Region dedicated to ending the cycle of homelessness among single men, women, and families. In the last year alone, we have proudly served over 3,740 people, 13,900 nights of shelter, with more than 20,000 requests for assistance.
At The Bridge Home, we are not just dedicated to providing immediate relief. We provide a continuum of care from outreach to housing programs. We offer the tools, resources, and education to empower and guide individuals and families facing the challenges of homelessness towards long-term solutions — free from judgment.
The Board welcomed newly elected board members and approved officers and committee assignments for the year. Board officers for 2023 are: Liz Kolbe, President; Ron Eichmeier, Vice President; Sarah Davis, Secretary; and, Becky Pratt, Treasurer.
The preferred share dividend payout will be completed before the end of the year. If you have preferred shares, look for a message from the Co-op about your payout preference and respond promptly.
The replacement of HVAC equipment in the kitchen area is scheduled to begin in January. Look for information about how this project will impact store operations.
We are thankful for the loyal support of our members and shoppers. Store sales and customer counts continue to be strong.
The sketches and paintings in this exhibition are studies that I have worked on over the past eleven years that reflect personal experiences but also capture the beautiful structure of the skeletal nature of trunks and branches of trees. In landscapes and specifically trees I see personalities that show the wear and tear of life. Each tree/landscape has its own story to tell and I try to bring that out through contrasts, elimination of color and textures. The tree subjects become gestural in form, shape and composition. I am asking the viewer what human feelings and emotions can you see in this work? How can you relate to them on an emotional personal level?
Renewal, fleeting moments and human effects on our environment are issues that I continually address in my work. Presently I am creating my ideas and reflections through a series of paintings, assemblage sculpture, photography and soon installations. Not limiting myself to specific materials is so important in my work so I use any and all materials that can best convey the subject or story. I see things as ever changing and evolving.
Phone photography is area I have been experimenting with recently. Life in our contemporary society moves so fast that we rarely take time to notice or capture a single beautiful moment. Moving my phone camera quickly under certain types of light quality and contrast conditions creates a sense of movement and change. The true feeling and meaning of the moment is brought out through the use of photoshop. I want to preserve the pure quick glimpse of time on the move. The viewer should ask the question… Where is it? Why did it happen and want took place there?
The assemblage sculpture is an ongoing experiment creating new stories and life by finding what different objects want to say when placed together. I use found materials, natural materials and various paint mediums to tell stories that are personal or contemporary to our society. Usually they are environment statements. The materials are manipulated and changed to work as a cohesive statement and usually take on an aged distressed look. The intent is to create a feel of something of the past “a relic” that is transformative. The most recent series I am working on is called shattered glass reconstruction. The reflective question I am asking is…. What can we do with the pieces to reconstruct a struggling new beautiful world?
The overall goal I am trying to achieve with my work is trying to let people see things in a way they might not have thought about before. I want to increase their awareness of how important our environment is and how we fit into the cycle of life. The reflective questions I would like people to ask themselves when viewing the work is…How can we transform to be better participants in the cycle of life on this earth? How can I better understand and appreciation this special world we live in and not take it for granted?
In 1870, on a farm in Madison County, Iowa, Jesse Hiatt tried and tried to chop down a tree on his farmland to make way for valuable row crops. The tree just kept coming back, so eventually he left well enough alone and let the tree grow. That tree started to produce apples. He liked the look of their distinctive five bumps on the bottom, as well as the taste of them, so he named them “Hawkeye” apples and started sending them off to fruit shows in 1893 to little fanfare. Then the Stark Nursery in Louisiana bought the rights to propagate the tree for $85, renamed it the Red Delicious and from there went on to become the most popular apple in the United States.
But what ever happened to that first Red Delicious apple tree? The original tree “died” on November 11, 1940 due to the Armistice Day blizzard that year. In 1946, four new sprouts had grown up from the stump of the original tree, and one of the sprouts became a full grown tree. The tree “died” again and the roots lay dormant in the soil until 1985. That was when the owner of the farm noticed three sprouts coming up out of the dead stump. The sprouts were dug up and moved back to the house on the farm, but only one of the sprouts managed to live.
Thirteen years ago that sprouted tree was removed from the yard of the farmhouse and replanted back in the spot of the original stump. A large rock was taken to the site and engraved to commemorate the importance of this one unassuming tree.
Four grafts were taken from this tree and grafted onto trees at Iowa State University’s horticultural research farm, and those trees survived and grow fruit to this day. In fact, Wheatsfield Cooperative managed to get a hold of some of these apples, but only two bushels (about 75 pounds). We will be marketing these apples as “Original Delicious” as “Red Delicious” in today’s world is synonymous with a mealy, bland, thick and bitter skinned apple. Be sure to stop in and pick up a couple of these apples, and sink your teeth into a bite of Iowa and apple history!
About your regional turkey producer: Since 1939, this third generation family farm Ferndale Market has been growing free-range antibiotic-free turkeys in Cannon Falls, Minnesota. Named after Fern and Dale, who started the operation in 1939. If you visit the on-farm store during the summer, you’re likely to see turkeys outside, happily spending their days “on the range.” Just over the border in Minnesota, the farm is only 199 miles from Ames.
Fresh turkeys will arrive on Monday, November 21. We will have frozen options before then. Preorder to guarantee size availability. Fresh turkeys will also be available for sale off the shelf.
Order by calling the store (515-232-4094) or talk with a cashier on your next visit. A $20 deposit is required for all turkey preorders, $10 deposit for frozen turkey breast. We will not have online ordering available this season.
22-24 LBS SOLD OUT!
Turkey Breast (frozen), 5-7 LBS, $3.99 LB
A general rule of thumb is 1.5 pounds per person. However, if you get a bird under 15 pounds, you may need to increase that estimate to 2 pounds a person as smaller birds have a different meat-to-bone ratio.
To Thaw a Turkey in the Refrigerator Keep the turkey wrapped and place it in a pan. Let it stand in the refrigerator roughly 24 hours for each 5 pounds. Large turkeys should stand in refrigerator a maximum of 5 days. The giblets and neck, which are customarily packed in the neck and body cavities of frozen turkeys, may be removed from the bird near the end of the thawing period. If desired, the giblets and neck may be refrigerated and reserved for use in giblet gravy.
To Thaw a Turkey in Cold Water
Make certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food, and prevents the poultry tissues from absorbing water. Change the cold water every 30 minutes. Approximately 30 minutes per pound of turkey are required for thawing. After thawing in cold water, the turkey should be cooked immediately.
Remove the giblets from turkey cavities after thawing. Cook separately.
Set oven temperature no lower than 325° F.
Place turkey or turkey breast on lower rack in a shallow roasting pan.
For even cooking, bake stuffing in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165° F.
If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165° F.
Whole turkeys should be cooked to 180° F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
Turkey breasts should be cooked to 170° F. Insert a food thermometer in the thickest part of the breast to check for doneness.
Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages. Remove carefully with tongs or a fork.
Preorder Deli Mains and Sides, Bakery Pies, Co-op Made Honey Grain Dinner Rolls to guarantee availability. These items will also be available for sale off of the shelf around the holiday. Preorders are required on cheese trays.
You can preorder over the phone (515-232-4094) or fill out a order form on your next shopping trip to the co-op.
Preorder to guarantee availability. No deposit required. Pies and rolls and deli sides will also be available off of the shelf without a preorder around the Thanksgiving holiday.
Pumpkin, $14.99 (can be made vegan or gluten-free on request)
Pecan, $16.99 (can be made vegan or gluten-free on request)
Holiday Deli Sides
Let us do the cooking for you! Preorder to guarantee availability, all items will be available for sale leading up to Thanksgiving out of the Deli case.
Maple Glazed Yams $8.99LB (no gluten, vegan)
Traditional Stuffing $8.99LB (vegan)
Mushroom Walnut Loaf $12.99LB (vegan)
Turkey Meatloaf $8.99LB
Perfect Cranberry Sauce $6.99LB (no gluten, vegan)
Mashed Potatoes $8.99LB (no gluten, vegan)
Ginger Applesauce $6.99LB (no gluten, vegan)
Fresh, Free-Range & Antibiotic-Free Ferndale Market, Cannon Falls, Minnesota $2.49LB!
We also are offering frozen turkey breasts from the same producer for $2.99LB available now.
Secure the turkey size you need! More details on sizes, cooking tips and size needs our TURKEY PAGE. Preorder by phone (515-232-4094) or on your next shopping trip. A $20 deposit is required for all turkey preorders.
Fresh turkeys will arrive on Monday, November 21 and will also be available for sale off of the shelf without a preorder.
We will be selling frozen turkeys throughout November.
Co-op Made Artisan Honey Grain Dinner Rolls:
Made-from-scratch with local honey and whole grains.
6 packs $2.99
12 pack $5.99
Preorder to guarantee availability or make a large order.
Start the festivities with a Co-op Cheese tray! You pick the cheeses, we add dried fruit, nuts and olives. Preorders are required on cheese trays.
Appetizer for 2 $9.99
12in Tray $34.99
16in Tray $59.99
16in Specialty Tray $99.99
Vegan and Vegetarian Holiday Mains (frozen)
Tofurky Glazed Hams
All the fixin’s you need to complete your holiday meal!