Lynnette
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Lynnette, featured co-op owner
Lynnette Wirth is acting General Manager of Basics, since January 2006!
“I was inspired to join the co-op because I love the feeling of the store and the mission. Supporting local has always been important to me and Basics does a great job doing that as well as supporting small farms, B Corps, fair trade and giving back to the community. And, of course the food! A clip from the mission statement that drew me in was this …providing friendly, knowledgeable customer service; promoting awareness about food, nutrition, health, and cooperative values; and providing a workplace that fosters opportunities for participation, empowerment, and growth in an environment of mutual respect and cooperation.
The sense of community is my favorite ownership benefit! People feel comfortable here. Children grow up shopping here with their parents and come back as young adults and continue the cycle with their children. It’s the feeling that you are part of a group that has similar concerns, interests and love of great food! I have met so many people with a variety of backgrounds, education, political and religious beliefs and yet they all are part of this store and it remains harmonious. To me, that is the most meaningful benefit of being part of the co-op. The community.
The knowledge and helpfulness of the staff is also phenomenal!! I have never been to a store that the customer is truly valued and cared for the way I see it happening at Basics. Listening to customers fully and caring about how they prefer things or what works for them and following up when warranted. I love being part of such an amazing store.
Currently, the Deli is my favorite department! Fresh baked scones, soup made from scratch and the paninis are amazing!!! The housewares and health and beauty departments always catch my eye too with unique items like the cutting boards made locally and the beautiful scarves – always something new!”
Lynnette’s Favorite Pot Roast
2lbs Rump Roast
1 Simply Organic Ranch Dip seasoning packet
3 Tbsp crushed garlic
16oz Field Day Beef Broth
1 bottle Riojana Cabernet Wine
Prepare the roast by letting it rest for 15 minutes at room temperature, then rub with the crushed garlic. Sear the outside for about 2 minutes each side. Place in roasting pan, then add ranch seasoning, broth and 1/2 the Cabernet. Cook in the oven at 350 for about 5 hours. Check periodically, add more broth if needed.
I serve with a side of mixed roasted veggies – broccoli, zucchini and carrots usually, and Sami’s low carb dinner rolls. And you can drink the remaining wine! Enjoy!