Earth Month at the Co-op
Make every day, Earth Day!
Check out your co-op for Earth Month themed classes, sustainably geared information, learn about community initiatives, save in bulk, and take part in volunteer opportunities.
This April, we have something for everyone — from hands-on classes like bike repair, regrowing veggies from scraps, and upcycling art, to free tabling events with Prairie Rivers of Iowa and Green Iowa AmeriCorps. Stock up during our Earth Day Bulk Sale April 23–25 and save 15%, or get your hands dirty planting seeds and cleaning up our neighborhood. Come grow with us all month long!
Saturday, April 11, 9am-1pm
Tabling: Prairie Rivers of Iowa, April Change for Community Recipient
NO RSVP NEEDED! Join our friends from PRI as they keep us in the know about their current events and programs. Round up at the registers during April in support.
Thursday, April 16, 5:30-7pm
Class: Spring Shutters, Reduce, Reuse, ReSign
In this hands-on workshop, participants will create decorative signs using plastic shutters salvaged from Rummage Rampage in Ames. This project highlights creative reuse and practical upcycling, showing how salvaged building materials can be transformed into functional décor. The workshop blends crafting with sustainability, offering participants an engaging way to keep materials in use while rethinking waste.
Monday, April 20, 6:30-7:30pm
Class: Beginner Bike Repair, Free!
Curious about bike maintenance? Learn how to fix a flat, oil your chain, and keep your bike in top shape with simple preventative care. Avoid costly repairs down the road by joining the legendary Ronn Ritz, owner of Skunk River Cycles, for an engaging session on the fundamentals of bike repair. Ronn will not have time to work on each bike in the class, but you can address specific questions if you bring your bike.
Class location: Store Front Bike Racks (Rain location: East Teaching Kitchen)
Tuesday, April 21, 5:30-7pm
Class: Regrow Veggies from Scraps, Free!
Are you looking to stretch the produce you are already using and help reduce food waste? Join Cole Lindaman from Seeded Ag and learn how to grow more food from the produce you are already purchasing and cook with the parts you normally toss out. By being creative, you can combine traditional recipes with unique flavors and nutritional benefits.
Class Location: East Teaching Kitchen
Wednesday, April 22, 4-6pm
Tabling: Green Iowa Americorps, Energy Audit Program
NO RSVP NEEDED! Join our friends from Green Iowa and learn about the FREE Energy Audit Program available through the City of Ames.
April 23 – April 25
3-Day Bulk Sale
Three days to save 15% on 400+ bulk items! (Member-Owners and Student Discount Holders)
Non-members save 5%, save off regular prices.
DID YOU KNOW?
BUYING IN BULK drastically reduces packaging waste, lowers carbon emissions from transportation, and decreases the volume of materials sent to landfills.
Friday, April 24, 4-6pm
Saturday, April 25, 11am-1pm
Plant Some Seeds
NO RSVP NEEDED!
Big and small, come one, come all! Join Co-op Board Members and plant some seeds and/or seed bombs in the community room. We will offer this event twice. A selection of seeds, reclaimed egg cartons, soil, and materials provided. Come get your hands a little dirty, and start some seeds for your garden.
While supplies last.
Saturday, April 25, 10:30-11:30am
Class: Beginner Bike Repair, Free!
Curious about bike maintenance? Learn how to fix a flat, oil your chain, and keep your bike in top shape with simple preventative care. Avoid costly repairs down the road by joining the legendary Ronn Ritz, owner of Skunk River Cycles, for an engaging session on the fundamentals of bike repair. Ronn will not have time to work on each bike in the class, but you can address specific questions if you bring your bike.
Class location: Store Front Bike Racks (Rain location: East Teaching Kitchen)
Sunday, April 26, 10am-12pm
Volunteer: Stash the Trash in our Neighborhood
NO RSVP NEEDED!
Join Co-op Staff to Stash the Trash around the Co-op neighborhood in honor of Earth Month! Trash bags and a snacks provided, our team will be volunteering as part of the city wide Stash the Trash initiative, now celebrating it’s 25th year!
April 2026 Change for Community: Prairie Rivers of Iowa
Prairie Rivers of Iowa
Mission: To promote economic development through the restoration and conservation of Iowa’s cultural and natural resources.
Prairie Rivers of Iowa is a 501(c)(3) non-profit organization that plays a unique role in Iowa. As one of the only nonprofit organizations focusing on both conserving our natural and cultural resources and building stronger businesses and communities, we bring unique expertise to creatively address some of Iowa’s most challenging needs. From assisting small communities in marketing themselves to travelers, to supporting students in becoming environmentally-literate citizens, to training the next generation of responsible farmers and producers, Prairie Rivers of Iowa helps Iowans create a stronger and healthier state.
Locally Sourced: Fourmile Berry Farm Jams
Red raspberries in the sun by wooden fence, credit: Fourmile Farm
An interview with Gary Huber, Forman of Fourmile Farm, Ankeny, IA.
Can you tell us a little about the history of Fourmile Farm and how it all began?
Fourmile Berry Farm is based on a desire by the owners to bring things to life on our 15-acre former farmstead. The farm began in 2020 when the first strawberries and raspberries were planted. More were added over time to arrive at our current inventory of about 700 different kinds of raspberries, 500 strawberry plants, and 240 blueberry plants. We also have smaller numbers of gooseberries, currants, and elderberries.
Where are you located, and what makes your land or growing practices unique?
The farm is in Ankeny on land that is zoned agricultural. As for practices, we aren’t certified organic, but we don’t spray to control insects or weeds. Fertility comes from sheep manure compost from a nearby farm.
What inspired you to start making jams?
Making jams wasn’t initially a goal. Rather, once we began harvesting more berries than could be used by our family, we decided to turn the berries into high quality jams. This led to installing a licensed kitchen on the farm where we make the jams.
What fruits do you use in your jams, and where do they come from?
The berries we use in our jams are from our farm. We currently make jams from our blueberries, strawberries, and red, black and purple raspberries.
Gary with round strawberry bed, credit: Fourmile Farm
Do you have a signature or customer-favorite flavor? What makes it special?
All our jams are special, in part because they come from berries we handpick at peak freshness, but black raspberry jam is our favorite. It has a deep rich color, great flavor, and a smooth texture. Also, black raspberry jam is hard to make because of its large seeds, but we’ve added an additional processing step that extrudes most of the seeds from the jam to create a product you won’t find anywhere.
What sets your jams apart from others on the shelf?
Our jams are made from fruits we grow and harvest from our farm, whereas most of the jams in stores are made from frozen fruits out of major fruit growing areas like Michigan. As well, we use traditional recipes that result in jams that taste amazing. “A party on your tongue” is how one customer described the jams.
Are there any seasonal or limited-batch flavors we should keep an eye out for?
Our farm is a small operation, so supplies of all our jams are limited. The most limited is our royalty purple jams because we have only one 70-foot bed.
Strawberries in green containers, credit: Fourmile Farm
What does the jam-making process look like for you—from harvest to jar?
We harvest, wash and freeze the fruits during the growing season. The frozen fruits are then thawed and turned into jams during the off season. We use standardized recipes we’ve developed for each type of jam, and we make them in 25 jar batches in our Home Food Processing Establishment licensed kitchen. We use a 20-quart steam kettle where ingredients are added in a prescribed order and brought to the appropriate target temperatures. The hot jams are added to jars that have been sterilized in boiling water using a large plastic kitchen picture with an appropriate spout and a funnel on top of each jar. Sterilized lids are then attached, and the jams cool to room temperature before the labels are added. Each batch is also tested for pH and sugar content to ensure these standards are met and we are in compliance with our licensing requirements.
What’s most important to you when it comes to quality and flavor?
The criteria for evaluating jams are color, aroma, taste, consistency, spreadability, and mouthfeel. Each of these attributes is important to the overall quality. We actually had our jams evaluated on these criteria by 20 participants in a shared-use kitchen workshop held in 2025. With 5=good and 1=bad as the rating scale, not one of the six attributes for all four jams had average scores below 4.0. Overall average scores for each type were 4.7 for the purple, red, and black raspberry jams, and 4.9 for the strawberry jam.
What does it mean to you to partner with a community-owned co-op like ours?
Local matters. We need to be able to feed ourselves from local farms using businesses that are locally owned and operated. As well, the co-op business structure has features imbedded in its principles that are unique and superior to other types of grocery stores.
How do you hope customers will enjoy your jams in their everyday meals?
Jams can be enjoyed in many ways. On top of ice cream or brie cheese, on toast or heated muffins, by swirling into yogurt or oatmeal, by mixing into vinaigrettes, or for fillings in baked goods.
What’s your favorite way to enjoy your own jam?
On warmed and buttered muffins with a glass of milk as a snack before bedtime.
If someone is trying your jam for the first time, which flavor should they start with?
The strawberry. It’s more affordable, and it was our highest rated jam.
What’s something people might be surprised to learn about your farm or business?
The farm’s location within Ankeny’s city limits is unusual. It’s an urban fruit farm that wants to do good for its local community.
Strawberry blossoms, credit: Fourmile Farm
What’s next for your farm or jam line?
We continue to add fruits to our fields and beds, which is especially important for our strawberry beds as they need to be renewed every few years. As well, last year we lost five 70-foot beds of red raspberries to disease, so we will be putting blueberry plants in those beds in the spring of 2026.
Any upcoming flavors, projects, or goals you’re excited about?
We’ve not had enough blueberries to start selling this kind of jam because our plants are only now beginning to produce good yields. Each year the plants add to their age, more fruit will be available so that we can add this variety to our portfolio.
Thanks so much to Gary and Fourmile Farm for sharing with our community! You can find their jams in the grocery aisle.
March Appreciation Celebration 2026
March Appreciation Celebration!
Join us on Saturday, March 28 from 10am-2pm to celebrate you! Enjoy giveaways, samples, kid’s scavenger hunt, visit with local vendors and more!
Local Producers
10am – 2pm
Batch Balanced, Des Moines, IA.
Beeler’s Pure Pork, Le Mars, IA.
Raccoon Forks Farms, Redfield, IA.
Peverill’s Apiary, Ankeny, IA.
Picket Fence Creamery, Woodward, IA.
Midland Co. Shrimp, Story City, IA.
12pm – 2pm
The Happy Can, Des Moines, IA.
Prairie Moon Winery, Ames, IA.
Wellness DIY
Wellness Department – Make your own hand sanitizer or surface cleaner with all-natural ingredients.
Kids Activity
Signs of Spring – Kiddos grab a card at the front welcome cart and find all the signs of Spring around the co-op for a prize at the registers!
Cheese Madness
Help us vote for the winner of this year’s fromage face off!
Sign up for our Local Love Giveaway
At the front of the co-op, valued at over $90
March 2026 Word From the Board
March 2026 Word from the Board
Alexandria Atal, Wheatsfield Board of Directors
Spring has always been my favorite season. I may be biased since I was born in spring, but spring has always represented change and hope for the coming year in my household, and I never really feel like the new year has started until spring rolls around. This also usually means I usually start and fail my New Years resolutions in spring, but we won’t talk about that.
During a time when things can feel hopeless, scary, and downright confusing, hope and change are sentiments we need now more than ever. Strength in community and nurturing the relationships that help guide us are essential to keeping us grounded and preserving the hope and lightness that keep us going. While we all emerge from our winter hibernations, we are able to come together and spend more time doing activities with our loved ones and breaking bread with people who are important to us in the new year.
This year, as a new board member, I am grateful to include all of you and the contributions you all make to our co-op and the role you play in strengthening our local food systems to the ever-growing list of people and communities I am grateful for. Our co-op is such a wonderfully unique place that not only nurtures our bodies through food, but nurtures our souls through community as well and isn’t that a beautiful thing?
This spring brings lots of events and activities to the co-op for you to engage in and continue to build community. We have Cheese Madness on March 20th, March 26th, March 27th from 4 – 6 PM and March 21st from 11 AM – 1 PM, March Appreciation Day on March 28th from 10 am to 2 PM , Coffee with the Board on April 18th from 10 AM to 12 PM, Earth Week events in April and World Fair Trade Day on May 9th.
Come on down and celebrate with us!
March 2026 Produce Parable
Shamrocks
By Adam Calder, Wheatsfield Produce Manager
Shamrocks are a traditional St. Patrick’s Day decoration, and a welcome, verdant addition to the produce department as the end of winter draws near.
What is a shamrock, though? As it turns out, that question does not have a straight forward or simple answer.
There are actually several species of plants that are colloquially referred to as “shamrocks.” In Ireland, where the tradition originates, most people would agree that shamrocks are clovers. All clovers are trefoils, or members of the Trifolium genus, and are three-leafed (with four-leafed clovers being exceptionally rare, hence the association with good luck). About half the people in Ireland consider Lesser Clover to be true shamrocks, a third of the population says it is White Clover, and the rest split between Red Clover, Black Medick, and Wood Sorrel.
Wood Sorrels, which are members of the Oxalis genus, are actually what we have for sale at Wheatsfield Cooperative. They are sometimes known as False Shamrocks, but as there is no clear “true” shamrock, Wood Sorrel is often used. The leaves and corms are edible, and taste acidic in a similar way to sorrel. Oxalis plants contain oxalic acid, which can be toxic if eaten in large quantities, so it is best to consume oxalis in limited amounts.
The truly unique characteristic of oxalis is their leaves. At sunrise, the leaves open up, and at sunset, they close. Many plants “move” by growing toward or away from light, or phototropism. The process by which oxalis leaves move is called photonasty. Photonasty is different, and is movement as a response to turgor pressure (the water pressure inside the veins of plants.) This movement is too slow for the human eye to detect, but it can be observed with time-lapse photography.
If you are looking for a festive addition to Irish-up your home a little, or if you are looking for a unique houseplant with a surprising quality, then look no further than the Iowa-grown shamrocks we have at Wheatsfield.
Watch this stunning purple shamrock (Oxalis triangularis) wake up! This time-lapse captures the plant’s delicate heart-shaped leaves as they slowly unfurl and open, revealing their rich deep purple color. Nature’s daily magic, right on your windowsill. 🍀💜
Video by Adam Calder
Cheese Madness 2026
Let’s get ready to crumble!
Cheese Madness begins Friday, March 20th!
This March, it’s a grate time to get wheely excited—because our 8-cheese bracket baaattle is on! Featuring legend-dairy GOAT cheeses, only one can be crowned the G-GOAT — Greatest Goat of All Time!
Who will brie victorious? Which cheese will crumble under the pressure? Can your favorite rise above the herd? Don’t kid yourself — this is no ordinary showdown!
Stop by, sample, and vote for the cheesiest champion! It’s nacho average competition — so don’t miss out!
Got a hunch on which cheese is the crowd favorite? Brackets are available for pick up in our cheese department or print online. Guess the winning bracket and you could WIN one pound of the champion cheese.
Fill out your brackets by Thursday, March 19!
Local Women Owned Businesses We Love
International Women’s Day, March 8, 2026
We work with many woman-owned and woman-friendly businesses at the Co-op! This International Women’s Day, we wanted to highlight a few of our local women-owned or led businesses. Please join us in supporting them.
This list highlights just a few of the many inspiring women-owned and women-led businesses in our community.
La Reyna
Vinton, Iowa
Carmen and Carlos Legaspi and their family are behind La Reyna, the brand that is proud to be “Hecho en Iowa” since 1991. They are known for their excellent fresh pico de gallo, guacamole, queso sauce, and more.
CADO Ice Cream
Fairfield, Iowa
Debbie Dowd is passionate about good health. She and her family created Shaktea Kombucha before moving onto their next (and very successful food adventure) CADO Ice Cream. The brand is really making a name for itself nationwide – winning accolades on many blogs’ and magazines’ “top 10” dairy-free ice cream lists. Their avocado base provides a rich, creamy canvas for classic ice cream favorites like mint chocolate chip, dark chocolate & lemon sorbet. Enjoy a whole avocado in every pint!
Clear Creek Orchard
Collins, Iowa
Teresa Conradi and her husband Martin take pride in making jams like grandma used to make. Clear Creek minimizes added sugar and keeps batch sizes small to minimize cooking time and to preserve the aromatic fruit flavor that boils off in commercial jam production. When the business transitioned to Martin, the original owner’s nephew, they transplanted many of the original Clear Creek berry plants to the new production site for consistency.
Seed Savers Exchange
Decorah, Iowa
In 1975, Diane Ott Whealy and Kent Whealy founded Seed Savers with just two sets of family heirloom seeds from the 1870s. Today, the organization helps protect biodiversity by preserving and sharing more than 20,000 heirloom plant varieties.
Marmalade Sky
Fairfield, Iowa
Marmalade Sky is a local artisanal bakery specializing in gluten-free treats. Founder Malak Nour uses fresh, organic ingredients to create divine desserts like brownies, macaroon bars, and mini cakes.
Hanna Valley Protein
Des Moines, Iowa
Hanna Valley Protein is an organic, whole food, plant based protein powder that is free from top food allergens and is packed with nutrition. Owner Emily Hanna took great care in creating a formula that contains all 9 amino acids, is free from grains/fillers, and is loaded with fiber and Omega 3’s.
Siberian Soap Company
Ames, Iowa
Ann Staudt is the founder, chief soap formulator, kitchen chemist, graphic designer, sales manager, packaging extraordinaire, and overall operations manager behind Siberian Soap Co. She holds degrees in both chemical and environmental engineering. Soapmaking provides a wonderfully creative outlet that combines her interests in science, art, and living a simple, eco-friendly lifestyle. Check out one of the classes she teaches at the co-op!
Saltlickers
Nevada, Iowa
Jennifer Knox, a poet, a cook, and a “devoted friend to parrots everywhere” makes unique herb and spice blends with her husband Collin. What started as holiday gifts in 2011 have gradually taken over their lives. They grow some of the herbs and spices and dehydrate them and also source ingredients in bulk, but all are grown in America and are preservative free.
Maytag Dairy Farm
Newton, Iowa
Myrna Ver Ploeg joined Maytag in 2003 and is currently the President of this premier cheese making company. She herself grew up on a dairy farm in Marshall County. Myrna says the business has always operated under three basic principles: be good stewards of whatever resources they are given, be independent thinkers and follow their hearts.
Sunday Night Foods
Des Moines, Iowa
Eileen Gannon is the founder and CEO of Sunday Night Foods, an Iowa-based company specializing in premium, small-batch chocolate dessert sauces. An award-winning baker with over 600 state and national accolades, Gannon launched the brand in 2021 to create high-quality, clean-label chocolate products.
SCREAM Ice Cream
Fairfield, Iowa
Kate Vigmostad opened SCREAM in early 2025, specializing in artisanal ice cream using local, organic, and grass-fed dairy from Iowa farms. Vigmostad, a former dancer, developed the concept to offer high-quality, locally sourced frozen desserts after purchasing an ice cream maker for her son.
Agri-Cultured
Davenport, Iowa
Sarah Underberg and her husband Eric started making fermented foods to address health problems like joint pain. Today they make raw sauerkrauts, pickles, kimchi, and kombucha – on tap at your Co-op! “We’re changing lives one gut at a time,” Sarah says.
March Mini Member Drive 2026
March Mini Member Drive
? Join & Receive a Special Gift! ?
Did you know that becoming a member-owner of Wheatsfield Co-op is a one-time, fully refundable investment that comes with amazing benefits? Your membership supports local farmers, sustainability, and a thriving cooperative community!
? Join Anytime: March 1–15
Sign up during our March Mini Member Drive and receive a FREE GIFT as a thank-you for supporting your local co-op!
Choose the Option That’s Right for You:
? Full Equity Member-Ownership – Own a piece of the Co-op!
✔ Enjoy full benefits & exclusive discounts
✔ One-time purchase of $100 (pay all at once or in 10 monthly installments)
✔ Applies to everyone in your household
✔ Fully refundable—withdraw anytime and get your investment back!
? Student Discount Program – For college students!
✔ Most of the same benefits & discounts as full membership
✔ Affordable $20 yearly fee
✔ For individual use only
Why Become a Member-Owner?
By joining, you help:
✅ Support local farmers & producers
✅ Grow a more sustainable food system
✅ Strengthen our cooperative business model
✅ Provide local jobs & community programs
✅ Keep Wheatsfield thriving for future generations!
? Sign up in minutes! Ask a cashier or download the application below.
Join today—let’s grow together! ?
March 2026 Change for Community: GNEA
Good Neighbor Emergency Assistance
Our mission is to provide emergency assistance to our neighbors in Story County, in an atmosphere of dignity, comfort, and encouragement. Good Neighbor Emergency Assistance offers services on an emergency basis to residents in Story County, providing a hand up to families and/or individuals in need. We work in partnership with other agencies and faith-based organizations throughout the County to provide rent and utility assistance, often stopping evictions from their home and the disconnection of utilities. In addition to rent and utility assistance, we offer food and gas vouchers, Cy-Ride tickets, and phone cards on an emergency basis. We also offer navigation services for our clients who need assistance navigating the various services, and systems to help improve their financial situation.
March & April Artists: Kelly Schwartz & Rob Sunderman
Rob Sunderman
Art Philosophy and Statement
My artwork has a strong connection to our natural environment and climate issues. I want the work to convey a sense of beauty but also confront the challenges we are facing with our environment. I want people to look at things in our world that are sometimes ignored or just not thought about. “We can live in harmony with nature and not dominate it. We can live within it as part of the cycle of our world. We can be sustainable.”
My work is very diverse in form. I work both in 2D and 3D. In the past I primarily have painted in oils but have been recently using other media to tell my stores. Also, incorporated painting and drawing in my 3D work continues to grow. Most of my paintings/drawings are about the movement of the paint/mark and how it feels to express a moment in time. It is an expressive and impressionistic flowing style. I have painted/drawn in plein air style, from photos and memory.
Not limiting materials is so important in my work generally. I use materials/mediums that best conveys the subject or story that I am addressing. I recently have been working on pieces dealing with renewal, fleeting moments and human intervention of natural cycles.
Specific to this exhibition and in general trees are a very important part of all my creative endeavors and life. You will find them in most of my work regardless of the medium I might be working with. I draw energy, insight and inspiration from the tree’s skeletal structures, shapes and textures. They are so important to us as humans and the cycle of the environment. They are strong and the backbone of all things that breath. I receive inspiration from them, repurpose them after death, give them importance and a new life.
A new painting/drawing/photography series I am working on is taking old ariel view photos of Iowa (1930’s – 1960’s ISU Ag Department) and painting organic elements on them. The mixed media pieces named “Aerial Iowa Revived” are about breaking out of the grid pattern created by Iowa’s farmland. These old aerial photo of Iowa are being repurposed as art eco statements. I have been drawing and painting tree/river forms on them, which are inspired by the way trees or river structures move, grow, connect through space. They are done in an illustrative style that is raw and direct. My marks gradually connect to the land. It is a response to its manmade and natural structures. These pieces are a statement of healing but also a reflection about the way we treat the Iowa landscape. The color gold is an important part of the composition of this work. It is used to repair the damaged squares that are part of the landscape of Iowa now. The square shapes of the photos themselves reflect how Iowa’s land has been so greatly altered. I also use gold pen marks to line the trees as a statement of new life and repairs. The tree/river forms move across the space to recognize the past and think about ways to create a new better path of seeing and living.
Time moves so fast that we rarely take time to notice a single beautiful moment. I want to preserve the pure glimpse of time on the move with in all my work. It is about reflection and then a more positive move forward.
One of my favorite quotes is from Leonardo Da Vince “Art is never finished it is only abandoned”.
Kelly Schwartz
Artist Statement
My art focuses on small detail and the playful whimsy of lines. Using the finest tip artist pens I explore the twisting and combining of forms seeking new ways to see things. My drawings are fluid and changing as I go, often uncertain how they will end. My inspiration comes from nature, the beauty and delicacy – yet robust circuitry of tree roots; the seeking curls of vining plants grabbing hold of anything in reach to climb higher; the one flower that manages to flourish in one small crack amidst a sea of concrete.
Conceptually, the seeking and the growing of these living structures mirrors us. As I draw, I aim to create an interesting and thought provoking design that is not only beautiful, but stretches our understanding of who we are, what we can do, and how it’s all related to each other. And, like life, it’s complicated.
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