2024-2025 Annual Report
Curious how your Co-op measured up last year? Our 2024-2025 Annual Report showcases our community giving, local sales, environmental impact and more.
October Member Drive!
Help us reach 100 new Member-Owners!
In coordination with National Co-op Month and other food co-ops across the country, we are holding our annual member-owner drive during October! At Wheatsfield, you’re not just a member, you’re an OWNER! Join 7,800+ others in member-ownership!
Not a member-owner?! Did you know that member-ownership is a one-time refundable purchase with some excellent benefits?!
Why join the Co-op? Since 1974 Wheatsfield Co-op has been cooperatively owned by individuals in the community. Today, join more than 7,450+ of your friends and neighbors in owning Wheatsfield Co-op. Although you don’t have to be a member-owner to shop, we think the benefits are outstanding. Receive member-owner coupons and discounts, keep more money in our community and invest in a business that will always be locally-owned. Join us!
Bonus for Joining in October: Get the gift of groceries!
How to Join: A one-time, fully refundable, $100 investment. Not a yearly fee! You can pay in $10 installments over 10 months if you choose. It’s quick and easy to join! Just talk with a cashier. You’re moments away from owning a grocery store!
Student Discount is a $20 yearly fee vs a one-time refundable $100 investment. Student Discount Program Participants receive all the same benefits of equity membership except: patronage dividends and voting in elections.
CO-OP MONTH FUN FACTS
- Minnesota was the first state to declare an official Co-op Month proclamation in 1948.
- Co-op Month has been a nationally recognized celebration since 1964, when U.S. Secretary of Agriculture Orville Freeman, a former Minnesota governor, proclaimed October Co-op Month.
- The first national Co-op Month theme, in 1964, was “Cooperatives: USDA Helps Build a Better America.”
- The U.S. Government sponsored Co-op Month from 1964-1970.
- Every October, the U.S. Department of Agriculture releases its annual Co-op Month proclamation.
2025 International Year of Cooperatives
October is Co-op Month,
and we’re especially excited this year as the United Nations has declared 2025 the International Year of Cooperatives! At Wheatsfield, we know that cooperation is more than just a value—it’s the foundation of who we are. In a world where corporate profits often come before people, co-ops offer a different path: one rooted in community, shared responsibility, and care for one another. This month, we celebrate the radical power of cooperation and the role co-ops play in building stronger, more resilient communities.
The United Nations International Year of Cooperatives 2025 (IYC 2025) was launched at the ICA Global Cooperative Conference and General Assembly held in New Delhi in June 2024. The conference attracted around 3,000 delegates from more than 100 countries who discussed how cooperatives encourage prosperity for all. This year’s theme, “Cooperatives Build a Better World,” underscores the vital role cooperatives play in sustainable development and positions them as essential solutions to today’s global challenges.
IYC 2025 highlights cooperatives’ contributions to sustainable development across social, economic and environmental dimensions and emphasizes the unique ability of cooperatives to foster inclusive growth and strengthen community resilience. According to the United Nations General Assembly, the resolution “notably focuses on the capacity for cooperatives to drive inclusive development, particularly in developing countries. It recognizes the role of cooperatives in promoting the economic status and capacity building of women and the wellbeing of vulnerable and marginalized people.”
Co-ops continue to be organized by communities across the U.S. and the world, anywhere people are interested in exercising more control over the kind of products and services they’re able to buy.
Here are several facts that highlight co-ops’ impacts on communities and our world:
- There are more than 30,000 cooperative businesses in the U.S.
- The food co-op communities across the country that own National Co+op Grocers (NCG) work together collectively to strengthen our ability to positively impact our food system and grow the cooperative economy in an inclusive and environmentally regenerative manner.
- Thirty-seven percent of food co-ops’ sales come from organic products (compared to 3% at conventional grocers), and 24% of sales at co-ops are from local products (as opposed to 2% at conventional grocers).
- Annually, $9 million was collectively donated to local community organizations by NCG co-ops.
- Co-ops work within our supply chain and industry and with the federal government to advocate for product labeling, disclosure of potentially harmful ingredients or contaminants, and protections for workers within our supply chain.
October 2025 Change for Community: Food Co-op Initiative
Food Co-op Initiative is a 501(c)3 non-profit, dedicated to enabling a faster and more efficient start-up process to develop new retail grocery co-ops. Food Co-op Initiative works with community groups across the United States and provides direct services and workshops, webinars and online resources. New co-ops start here.
Vision: We envision a world where every community has the power and ability to build a thriving cooperative food system that provides them with the food they need and want.
Mission: Food Co-op Initiative partners with communities to build a more just food system, providing critical support as they organize and open community-owned grocery stores.
September 2025 Produce Parable
So Long, and Thanks for All the Flowers
Adam Calder
Wheatsfield Produce Manager
Wheatsfield wouldn’t exist today if it weren’t for the relationships we have with Iowa farmers and producers. It is through these people we can realize our goals of offering food and services that cultivate a healthy community.
We have been working with one of those local farms, Dalona and Mike Fiscus of Meadowlark Flowers, for fifteen years, and we couldn’t be happier with the fantastic bouquets Dalona creates for us. Their commitment to quality is evident, as the flowers are picked and bundled the day before they arrive at Wheatsfield for maximum freshness and shelf life. They represent stability and reliability in a business that relies on the whims of nature. Twice a week, for three months out of the year, I can depend on Mike’s smiling face (and occasionally Dalona’s) as the flowers are delivered along with the first rays of the rising sun.
In the early years of doing business with Meadowlark flowers, their children living on the farm helped with the gathering of the flowers. Today, their children are all grown up, and have added ten grandkids to the mix! Perhaps the next generation of Meadowlark Flowers is being cultivated out amongst the many leaves and petals.
As surely as children and flowers will grow, the years roll on by. Mike is ready to retire from his job at Iowa State University, so Dalona will no longer have a delivery driver to bring the flowers. Dalona loves flowers, but they are labor and time intensive, and the demands have become more than she wants at this stage in her life. With great sadness, Dalona informed me this will be her last season providing her local flower bouquets to Wheatsfield Cooperative.
We have sold over 2,900 of bouquets from Meadowlark Flowers in the fifteen years we have been selling them. That number represents much rain, sun, wind, bugs, cutting, stooping, bending, weeding and sweating. All of it was done so Dalona could share an affordable burst of local color with our community, year after year. On several occasions, when loss and sadness have touched our cooperative, Dalona has created gorgeous memorial floral arrangements for our staff. She often charged nothing for these special deliveries, or just enough to recover her costs. She has also created stunning floral designs for Wheatsfield celebratory milestones over the years.
We appreciate Meadowlark Flowers, are grateful for all their years of dedicated service. Thank you, Dalona and Mike. May your retirement years be as golden and lovely as the flowers you shared with us.
September 2025 Word From the Board
September 2025 Word from the Board
Lindsay Simpson, Wheatsfield Board Member
I’ve always loved the word “harvest.” I even use it in my social media handle. To me, the word connotes readying for the changing season and presents opportunities to realign with our values and efforts (whatever those may be). For me, that means slowing down and spending time with people in places that feel life-giving. Of course, that also includes cooking, eating, and sharing the cozy bounty of autumn: squashes, apples, and cinnamon, oh my! This fall, as we enter the harvest season at Wheatsfield, I want to invite you to join us at the Co-op as we celebrate harvests with food and friends.
We’ll kick off the celebration with our September Member Appreciation Day on Saturday, Sep. 13 from 10am-2pm. Come to Wheatsfield for samples, a scavenger hunt, mini pumpkin candle GIVEAWAY, and an opportunity to meet our 2025 Board of Directors candidates!
Interested in learning how to refine recipes for warm fall salads? Sign up for the Leaf it to Us cooking class with Rama Sridhar on September 23rd! On Tuesday, October 14th, we’d love to see as many member-owners as possible at the annual Meeting of the Members at Torrent Brewing. A little fall birdie told me there may be a baked potato or soup bar, as well as Wheatsfield house-made desserts! Our October meeting is a wonderful way to relax, enjoy conversation and community, and see what’s going on at your Co-op.
Don’t worry, Co-op Explorers, I haven’t forgotten about you! On Saturday, October 25, we’ll have trick-or-treating in the Co-op from 11am-1pm, and costumes are encouraged. Board members and volunteers will be jazzed up to give out the goods! As we wind down in November, swing by for Thanksgiving samples on Saturday, November 8th. We will delight in sampling dishes foods perfect for your Thanksgiving table.
As you can see, there are always small and large events going on at Wheatsfield. As you enter a time of reflection and our farmers continue their reaping, please consider sharing some of your time with us. Your presence and place at the Co-op is important, and we’re committed to growing in health and community with you.
September & October Artist on Display: Janet McGillivray
Visit my website: https://artfulyoga.wixsite.com/gallery
September 2025 Change for Community: Food at First
September’s Change for Community recipient is Food At First a local nonprofit that provides free meals and groceries to anyone who is hungry — no questions asked. Food at First serves a hot meal every day of the year at the First Christian Church in downtown Ames. In fact, they haven’t missed a meal in over 21 years! Almost all of the food comes from donations and rescued surplus from grocery stores, restaurants, and Iowa State University — helping both people and the planet by reducing food waste.
2026 Board Candidate Statements
The Wheatsfield Board approved a slate of 3 candidates for the Annual Board Election at their August 27th meeting. Because there were 3 candidates for the 3 open board seats, there will be no contested election this year. The members attending the Annual Meeting of the Members on Tuesday, October 14th will be asked to approve this slate of candidates. The 3 candidates, Alexandria Atal, Christina Campbell, and Duane Pitcher will each have an opportunity to speak to members about their vision for Wheatsfield at the meeting.
View each candidate’s statement below to learn more about why they are running for the Wheatsfield board!
Alexandria Atal
Statement of Candidacy
Why do you want to serve on the Wheatsfield Board of Directors?
I have been looking for an organization that I feel passionate about for a few years now to serve
on their board but had not found one that seemed like a good fit until I came across Wheatsfield.
I became aware of Wheatsfield’s existence in the past couple of months, but since discovering
it, I have visited several times and have recently become a member! I love the welcoming
nature of the co-op, the variety of products and services it offers, and the natural community hub
that it offers. I would like to offer my time, skills, and commitments to help Wheatsfield continue
to grow and thrive over the next several years.
Please describe any skills or experience (such as financial literacy, legal, strategic planning, communications, etc.) that you would bring to the Wheatsfield Board of Directors.
I have an extensive background in social work where I have been able to develop expertise in adaptability, organization, program development, and applying effective communication skills to a diverse population of people. In my current role, I routinely utilize skills that include finance management, implementing effective procedures to keep the organization running smoothly, and ensuring finance reports are completed accurately and in a timely manner.
What are your hopes for the future of Wheatsfield and its role in the community?
I envision a future where Wheatsfield continues to thrive as a hub for the community to come together to learn, expand their knowledge of where the products we use come from, and have a place that will welcome them no matter who they are, where they come from, or what their needs may be. Every community needs a space where its members can come to connect with each other, discuss their community and what they want to see out of it, and have a space where that vision can play out. I would love to see Wheatsfield answer that call.
Please share anything about yourself including hobbies, passions, family members, etc.
I enjoy reading, going on walks with my family at our local park, camping, building Legos, and adopting as many craft hobbies as I can (right now I am trying to teach myself to crochet). My family consists of my fiancée, William, who writes for the Des Moines Register as their courts reporter, and our two pets, Annie (dog) and Shuri (cat). We are currently planning a wedding to take place next May, so that is taking up a good chunk of our time as well! I am passionate about learning, providing a safe space to those around me, and doing the next right thing.
Christina Campbell
Statement of Candidacy
Why do you want to serve on the Wheatsfield Board of Directors?
I want to serve on the Wheatsfield Board of Directors to support its mission of promoting health and community well-being. As a professor, I’ve spent my career teaching and researching the science of nutrition, with the goal of inspiring others to make informed choices that strengthen both personal and planetary health. I’m eager to bring this knowledge beyond the classroom contributing creative ideas and collaborative energy to help Wheatsfield thrive as a place of nourishment, sustainability, and connection.
Please describe any skills or experience (such as financial literacy, legal, strategic planning, communications, etc.) that you would bring to the Wheatsfield Board of Directors.
I bring expertise in nutrition, food systems, and systems thinking that can support Wheatsfield’s mission and long-term vision. As a faculty member at Iowa State University, I teach The U.S. Food System, a course that highlights how food choices impact personal health, the community, and the planet, with a strong emphasis on the value of local foods. As a credentialed facilitator in systems thinking, I can also contribute to effective strategic planning and collaborative problem-solving.
What are your hopes for the future of Wheatsfield and its role in the community?
My hope for Wheatsfield is that it continues to thrive as a hub for local, healthy food and as a welcoming place of connection and belonging in Ames. For me, Wheatsfield has been more than a grocery store—it has been a place to share meals, meet with friends and colleagues, or simply enjoy fair-trade coffee and a breakfast burrito while working. I want to help others discover this unique community resource, fostering health, sustainability, and meaningful connections for all.
Please share anything about yourself including hobbies, passions, family members, etc.
I love to knit, often telling stories through the hats and sweaters I create, inspired by both local landscapes and faraway places. A wanderer at heart, I find peace in the woods near my home in Ames as well as in the islands of Scotland. My husband and I have three adult children who live in Ames, Iowa City, and Montana, and we look forward each year to our family traditions of hiking, playing games, and sharing cookies together.
Duane Pitcher
Statement of Candidacy
Why do you want to serve on the Wheatsfield Board of Directors?
Serving a term as a member of the Board of Directors has strengthened my commitment to help fulfill the Wheatsfield mission and I hope that I can continue to contribute to the success of the cooperative. Effective boards require members with a variety of skills and I bring a strong background in financial management and working in the Ames Community.
Please describe any skills or experience (such as financial literacy, legal, strategic planning, communications, etc.) that you would bring to the Wheatsfield Board of Directors.
Over 30 years’ experience in finance, investment, and benefit management. Board experience includes over 20 years as a trustee for the statewide police officer and firefighter pension system where I participated in the strategic planning process for the system. Managed the economic development assistance program at the City of Ames for around 20 years helping large and small businesses grow locally. Served for 30 years as a Supply Corps Officer in the US Navy leading Naval logistics and financial management, retiring as a Captain in 2013.
What are your hopes for the future of Wheatsfield and its role in the community?
I hope that Wheatsfield continues to provide a grocery alternative for the Ames area with a focus on local food, community service, and friendly customer service. We have a growing number of small local food providers in Iowa and the success of Wheatsfield is not only good for Ames but can also help smaller towns across Iowa. I also hope that Wheatsfield continues to expand the important role it plays in Ames and the surrounding area.
Please share anything about yourself including hobbies, passions, family members, etc.
My spouse Raveevun (Oye) and I have lived in Ames for over 25 years. Our children Adriana and Thomas attended Ames public schools and have since completed advanced degrees and now live in Des Moines and Minneapolis. Hobbies include cycling, photography, home improvement, and travel. We all like to cook and I think Oye makes the best Thai food in Ames.
Alex Ludolph
Statement of Candidacy
Why do you want to serve on the Wheatsfield Board of Directors?
I want to serve on the Wheatsfield Board because I want to strengthen local food systems and support farmers. My experience working on a CSA-based urban farm in Indianapolis showed me the importance of connecting growers directly with the community. Now, as a graduate student in sustainable agriculture, I am eager to learn more about co-ops and the business side of agriculture.
Please describe any skills or experience (such as financial literacy, legal, strategic planning, communications, etc.) that you would bring to the Wheatsfield Board of Directors.
I interned on a CSA-based urban farm in Indy, where I learned the day-to-day of seasonal food and building relationships with members. At Iowa State, I am pursuing a master’s degree in sustainable agriculture and agronomy. After completing my undergrad in environmental science, I also completed a science and sustainability communication minor. I can also speak Spanish.
What are your hopes for the future of Wheatsfield and its role in the community?
I hope Wheatsfield continues to be a link to local farmers and the Ames community. I hope that in this role I could help strengthen the partnerships with the university and student population. I would also like to see if the Sustainable Ag Program or the Student Association could build a relationship with Wheatsfield.
Please share anything about yourself including hobbies, passions, family members, etc.
I grew up in the northern suburbs of Chicago and have played soccer my whole life including in undergrad. I have 2 brothers, and my youngest brother is at Iowa State studying architecture. I grew up road-tripping with my family, visiting and camping at national parks all over the country, which has deepened my passion for the environment, sustainability, and the natural world. Outside of school I enjoy cooking/baking, reading, thinking, and spending time outdoors.
August 2025 Board Meeting Highlights
August 27th Board Meeting Highlights
- The Board has begun opening monthly meetings with Strategic Conversations that are intended for active, open dialogue to help grow the knowledge of Board members and brainstorm strategies for addressing future challenges facing the organization. This month’s Strategic Conversation topic covered how to increase engagement of member-owners.
- The CEO reported record sales for July compared to past years’ sales.
- Last month saw an addition of 21 new member-owners and 5 more student discount program participants.
- The Nominations and Recruitment Committee presented the slate of vetted candidates to the full Board for approval for the upcoming Board member election. A Student Board Candidate name was also put forward.
- Members are encouraged to attend the Member Appreciation Celebration from 10am-2pm on September 13th to take advantage of a variety of samples and fun activities for kids.
- Planning is underway for Wheatsfield’s Annual Member Meeting at Torrent Brewing on October 14th at 5:30pm, so members should save the date.
Understanding Eggplant
August 2025 Produce Parable
Understanding Eggplant
By Adam Calder, Wheatsfield Produce Manager
The humble eggplant takes on a leading role during summer meal times. This vegetable (botanically speaking, it is actually a berry) is not much by itself, but paired with other warm-weather staples like basil and tomatoes, and you have got yourself a summer star. If you are not familiar with growing, cooking or eating eggplant, you may have some questions. Where did eggplant come from? How long have people been eating it? What does it taste like?
Eggplant comes from the Solanaceae family (commonly known as the nightshade family), which also includes tomatoes, potatoes and chili peppers. The origins of eggplant are not entirely agreed upon. Wild eggplants exist in Asia and Africa, and have been cultivated in both places since before written history. The first written record of the plant comes from a Chinese poet from two thousand years ago. From Asia, eggplant spread to Muslim, Jewish and Mediterranean communities. By the 18th century, it had made its way to Spain. After another hundred years, it had spread to the rest of the countries in Europe. A hundred years after that, they were introduced to the Americas.
But why call it eggplant? When you buy this vegetable at a store or famers market, it is likely large, bell-shaped, dark purple/black, or striped with purple and white. Those are more recent cultivars of this food. When eggplant was originally domesticated, the fruits were white and about the size of a chicken egg. They really did look like eggs! There are still heirloom varieties, such as Casper, that are small and white. Today there are many options for yellow, green, red, pink and orange eggplants. They can also be long, thin and snake-like in shape.
Nutritionally speaking, eggplant does not have significant amounts of any vitamin or mineral except manganese (and even then, only 10% of the daily value.) The benefits of eggplant come from its culinary adaptability.
There are numerous eggplant dishes spread out amongst all the cultures of the world. The flesh of this fruit has a meaty texture and an absorbent quality that allows it to readily take up oils and sauces, enhancing its flavor greatly. It can be prepared so it eats like a meat substitute, can be battered and deep-fried to make crispy fritters, pureed into soups, sliced and stir-fried. The adaptability of this food in the kitchen is really impressive.
To help you along your journey exploring eggplant, here is a great recipe for Eggplant Parmesan. This is a classic dish, and has been simplified in this recipe so it is not as difficult to prepare (instead of frying the breaded slices of eggplant, they are oven-roasted on a tray with just a couple tablespoons of oil.)
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