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If you are passionate about our mission, consider running for the Oryana Board of Directors! Oryana is seeking energetic Co-op owners who are commi ed to a robust local food economy. The Board is comprised of 9 Oryana members and 3 positions will be up for election at the General Ownership Meeting in April 2021.
• Terms are 3 years and positions are open to all members in good standing as of 30 days prior to the election
• Monthly commitment is about 8 to 20 hours per month
• Board members a end one meeting per month as well as one or more commi ees
• Oryana follows a policy governance model, so board members represent the membership and not their own personal agenda
• The board is supported with resources for training, as well as a stipend
Nominations will run in the 2021 Spring edition of the newsle er and elections will be held at the General Ownership meeting. The deadline for inclusion in the newsle er is January 31, 2021, but prospective board members can run for a seat at any time leading up to the General Ownership Meeting.
For complete details and instructions on how to apply for the board, please go to
Oryana Community Cooperative
260 E. 10th Street
Traverse City, Michigan 49684 (231) 947-0191
PRSRT STD U.S. POSTAGE PAID Traverse City, MI Permit No. 29
Local Book Review
Review by Sharon Flesher
Northern Harvest: Twenty Michigan Women in Food and Farming By Emita Brady Hill
Wayne State University Press, 2020 • $25
If you love northern Michigan’s food scene, it’s quite likely you’ve met at least one of the 20 women featured in Northern Harvest, and maybe you know them all. But you’re unlikely to know all of their fascinating backstories. Retired professor and summer resident Emita Brady Hill presents the oral histories, as told to her, of a cross-section of guiding forces in the Grand
Traverse region’s vibrant food culture. Oryana owners will recognize some of the co-
op’s leading suppliers, such as Jenny Tutlis of Meadowlark Farm and Mimi Wheeler, and Jody Dotson Hayden of Grocer’s Daughter Chocolate. The pro les run the gamut from pioneering organic farmers like Julia Brabenec, to younger chefs like Jennifer Welty of 9 Bean Rows. Writers and teachers are also included. Hill conducted the interviews over
a period of four summers in northern Michigan, and she presents them with minimal editing. The voices are individual and authentic. If there is one common thread aside from a passion for food, it’s the unpredictability of life and openness to experimentation, adventure and adaptability that these women share. Each chapter ends with a favorite recipe. Available in paperback at local booksellers.

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