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The Daily News (Kamloops)
Monday, September 15, 2008
Page B01
By Catherine Litt
It's a busy Wednesday afternoon at Heartland Quality Foods co-op and Marla Ronnquist is working at a feverish pace as she packs customer orders.
There isn't much room to move in her tiny office, and nearly every available spot on the floor is occupied by boxes or paper shopping bags spilling over with apples, peaches, breads, cucumbers, beets and lettuces.
"Sorry for the clutter," she says, apologizing for the lack of floor space.
But this cluttered room is no reason for apology; it means business is brisk at this fledgling Kamloops food co-operative.
"We're really in the infancy stages," said Laura Kalina, one of the founding members of Heartland co-op.
Two years ago, Kalina, who is a Kamloops dietitian and an advocate for local food production, met with like-minded members of the community and asked the question, How can we support local farmers? The co-op was born.
With some financial help from Interior Health, the group conducted a feasibility study, found farmers and ranchers within a 100-mile radius of Kamloops who would be willing to join, and set up a modest office with cold-storage space at 996 Laval Cres.
It's been open for a year and already has a strong customer base.
"Anyone who's currently a customer just loves it," said Kalina.
"You look at all the local produce, it's just phenomenal."
Heartland has eight member food producers who supply everything from eggs, cheeses and naturally raised beef, lamb and pork, to vegetables, fruits, pastas and breads.
Suppliers are chosen based on their proximity to Kamloops -- 100 miles as the crow flies. Operations don't have to be organic, but it helps. They also don't necessarily need all the various accreditation (Agri-Tourism, SPCA Humane, etc .) but that helps, too.
About 50 per cent of the co-op's customer base are commercial operations, among them the Delta at Sun Peaks and Talking Rock Resort and Quaaout Lodge at Little Shuswap Lake.
The other half of the customers are drop-in visitors and those who place weekly orders for pickup.
"Every time there's an article in a newspaper or a magazine, we'll just about double our sales," said co-op general manager Andrea Gunner.
"Some of those drop-ins will become regular weekly customers."
Still, there are many potential customers who aren't even aware the co-op exists, said Gunner, and that's one of the organization's biggest challenges -- getting word out into the community.
"It's almost like the best-kept secret," said Kalina.
As the co-op works to increase its visibility, it is also trying to attract more members.
Among the members already on board: Black Creek Ranch in Barnhartvale, Craig's Bakery in Chase, Village Cheese in Armstrong, Gort's Gouda in Salmon Arm and Farmcrest Foods, also from Salmon Arm.
Customers don't have to belong to the co-op to shop there. Drop-ins are welcome, as are weekly orders for pickup.
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