Coming Soon: Expanded Keweenaw Co-op in Hancock

Despite delays, the wait is nearly over for the Keweenaw Co-op's much-anticipated move to downtown Hancock. The new location, slated to open later this year, will offer customers a significantly enhanced shopping experience with nearly double the retail space and a wider selection at the deli.

Curt Webb, Keweenaw Co-op’s General Manager, checks the status of the Co-op build on May 18. Photo by Denise Hansen.

The Co-op has received overwhelming community support, with more than $1 million raised, but that hasn’t stopped the project from facing significant delays. The construction has faced challenges due to unforeseen circumstances, including supply shortages in the wake of the pandemic and changes in state elevator regulations. Those regulation changes required a mid-project reconfiguration of the elevator design that set the project back months. Now, the problems have been ironed out, and the construction is back on track.

HVAC work is underway in the Co-op’s new retail space. Photo by Denise Hansen.

“We understand the responsibility ahead of us to make sure it works to provide food access to everyone in the Keweenaw,” said Denise Hansen, sales and operations manager at the Co-op. “That’s what we do.”

Produce enthusiasts will be greeted by a prominent section showcasing fresh fruits, vegetables, and even flowers as soon as they enter the store. 

“We’re doing what we do best, and we’re doing more of it,” Hansen said

An open kitchen will allow customers to witness the preparation of pizzas, sandwiches and more firsthand, emphasizing the focus on fresh and healthy offerings. The expanded deli section caters to those seeking quick and convenient meal options. 

“We are the place people come for sandwiches,” Hansen said. 

The deli will feature a wider selection, including custom orders, hot and cold pizza, pre-made salads, and bowls. Kombucha will be on tap alongside coffee and cold beverages.

Seating will also be significantly increased, with 30 seats inside at tables and window counter stools. During warmer months, additional outdoor seating will be available. Parking will improve as well, with the new location offering 50 dedicated spots, including three handicapped spaces, compared to the current store's roughly eight off-street parking spaces.

The new facility will also significantly improve working conditions for employees. A dedicated loading dock for receiving shipments is one thing the co-op has never had before.

Other improvements include a more efficient, unified kitchen location, walk-in sales coolers and a more private break space. The new coolers for drinks, dairy, and other products allow employees to stock from the rear rather than being in the aisle. Not having the store spread across three floors will also make a big difference for the workers, according to Hansen.

The Co-op's move downtown signifies a major step, not only for the business itself but also for the surrounding area. Co-op officials believe the new location will be transformative. 

“We are very fortunate to have found a location that works for the business as well as the community,” Hansen said, noting the proximity to businesses for walking lunches and the revitalization of a previously unused space. 

The increased visibility from nearby highway traffic is expected to benefit the business, and the easy access and convenient location compared to the current store situated outside the city center are seen as advantages. 

“We’ll be the first grocery store off the bridge,” Hansen pointed out.

The new store will be at 610 Quincy Street in Hancock.

Editor’s note: This article was modified after posting to include the Co-op’s new address.

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Can wild rice rebound in the Keweenaw?

For a living being to grow and thrive, it must have the right conditions. This sounds basic, but at times it is hard to achieve in our modern world. Manoomin, wild rice in the Ojibwa language, is not a crop, but a living being with a deep spiritual, historical and cultural meaning to the people who first settled in the Great Lakes region.

Wild rice growing in a lake. Photo courtesy Roz Hawley, Getty Images.

Starting in the early to mid-1900s, Mamoonin (“the food that grows on the water”) became increasingly scarce due to the impact of conventional farming, mining extraction, and deforestation. Wild rice needs clean, shallow, slow-moving water, most of which were lost to the new industrial demands. Wild rice is also a food source that is not harvested once; the entire crop doesn’t mature at one time but rather must be harvested multiple times throughout the harvest season. It’s popular to talk of “slow food” currently. 

Watching Manoomin being traditionally harvested by canoe—slowly moving through the tall grass, hearing the rhythmic “clack,” “clack” of the harvest sticks and the murmured “miigwech,” “miigwech” (“thank you,” “thank you”) from the harvester as the seed heads that are ripe fall into the boat—reconnects us to the sacred nature of land and food.

Cassandra Reed-VanDam, who was interviewed for this article, completed her master’s thesis on working with KBIC (Keweenaw Bay Indian Community) on their wild rice restoration guidance document.

Processing wild rice at the 2023 KBIC Manoomin Camp. Photo courtesy Cassandra Reed-Van Dam.

“The focus is not just planting seeds, but most importantly, the cultural practices,” VanDam explained. Not a tribal member herself, she described her experiences working alongside tribal members on behalf of the rice as “humbling, and inspiring, and welcoming.” A reminder that when we meet each other with respect, an open mind, and a willingness to learn, more than rice seeds are planted. In fact, every Fall, KBIC holds Mamoonin Camp, and all are welcome to attend. There are a great many resources available online for a deeper dive into wild rice and other indigenous foods, including KBIC’s website.

For everyone who loves the U.P. there are also small ways we can participate in helping Manoomin as we go about our days. Here are just a few:

1. Think about the water surrounding you as a living being worthy of protection. The People of the Heart Water Walk is a powerful way to reconnect with the water as a sacred source of life and not a natural resource.

2. If you enjoy boating on Lake Superior or any inland lakes, be aware that what might just look like grass could be a bed of wild rice struggling to gain hold. Avoid disrupting such stands of grass and slowly pass to avoid large waves in your wake.

3. If you are someone with waterfront property that you think could sustain wild rice, be sure to check with the KBIC Natural Resources Department to ensure the seed you obtain is the right type for our area. Some wild rice on the market is commercially developed and GMO modified and could do more harm than good to the local strains.

If you want an in-depth look at the long-term plan for remediation you can download the Keweenaw Bay Hazard Remediation Plan here. While some challenges to reviving wild rice in the Keweenaw are caused by global climate changes that we cannot control from a local vantage point, how we choose to live on and with the land and water surrounding us is vital to all of our well-being.

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Young grad fulfills dream of owning own bakery, gets brick thrown through window

Erin Turner stands in front of her new signage for her store on Hecla Street.

Meet Erin Turner, the 23-year-old baker behind Copper Country Sweets. From humble beginnings vending at From the Ground Farmer’s Markets to the procurement of her own Laurium bakery, Erin's success is a testament to the rewards of hard work and determination. Copper Country Sweets is more than just a bakery—it's a dream come true.

ERIN’S STORY

Turner has always had a passion for baking and service. She graduated with her Bachelors in Hospitality Management from Northern Michigan University, a well-rounded course that covered not only cooking, but business management, HR, and leadership. She spent summers baking for Skinny Pete’s.

After graduation, Turner signed up for all three From the Ground Farmer’s Markets (Houghton, Hancock, and Calumet) with one goal in mind: save up enough funds to buy equipment and open her very own Laurium bakery. Turner reliably vended three times a week from June to October, setting up her table and tent by herself, offering seasonal flavors that shifted each week, as well as her signature $5 jumbo cupcakes and 3 for $5 sea-salted chocolate chip cookies.

Erin Turner at the Calumet Farmer’s Market.

“I love when people buy something at the market, bring back the empty bag with a smile on their face telling me how good it was. I get to be creative and make people happy,” said Turner.

This year, it’s finally happening! Turner secured a brick-and-mortar bakery in Laurium and was able to acquire the equipment she needed with the earnings from the Market. Skinny Pete’s also gifted her with much of the equipment she needed, leftover from their own bakery after Skinny Pete’s closure in late 2022.

Turner said that her positive relationship with the former bread company’s owners Tim and Arthur Lyons was essential in laying the groundwork for her business. Another key to Turner’s success was assistance from local small business consultant Daniel Yoder.

“I worked with him most of the summer during the season. We met and developed a business plan. [Michigan SBDC] is a small business development center, and they’re a nonprofit so they just help businesses. They also worked with Living Proof Brewery, who is just down the block.”

It’s a big summer for Laurium as community connections continue to bloom. Copper Country Sweets maintains a partnership with Vertin Gallery, who is also reopening this summer, along with a new bike shop in the same building.

A BUSINESS WITH SISU

But, Erin’s dream was thwarted when vandalism struck a small UP business once again. This past Tuesday, Turner entered the bakery to find a brick that had been thrown through the front-facing glass window, shattering it. Turner said that while nothing was stolen, she is taking the incident as a sign to purchase security equipment.

“I’m stressed and upset, but I’m just thankful nothing inside was damaged,” she said.

The shattered store window. Photo courtesy Erin Turner.

Mike LaMotte, owner of the Fitzgerald Restaurant, has started a donation drive for Copper Country Sweets through their website. The business is covering the taxes and kickstarted the donation pool with their own donation of $500.

“Starting a new business is hard. Starting a business that’s a creative expression of yourself, as a young woman in the Keweenaw, is that much harder,” reads a statement from the Fitz on Facebook. “Erin Turner had more guts than 99 percent of people when she decided to learn a craft and make something for people, something that she believes in and that she thinks that the world will enjoy.”

You can help Copper Country Sweets recoup their losses by donating here: https://www.exploretock.com/fitzgeraldsrestaurant/event/482784/support-for-copper-country-sweets

GRAND OPENING PENDING

The grand opening has been postponed because of the window damage. Turner comments that waiting on the business inspector is also taking longer than she had originally anticipated. But she looks forward to the grand opening, where the community can come in to sample some of her tastiest treats by donation.

She will have her signature chocolate chip cookies and vanilla cupcakes, as well as a range of other baked goods of seasonal flavors, with something new each week. 

Turner says she also loves to make custom cakes and desserts.

“I’ll do custom anything! If someone wants something I don’t make, I’ll make it if they give me enough time,” she said.

Copper Country Sweets is located on 323 Hecla Street in Laurium. Follow Copper Country Sweets on Facebook and Instagram for updates! You can contact baker Erin via her email, coppercountrysweets@gmail.com.

You can catch also Copper Country Sweets at Calumet Market every Saturday from 10 am - 2 pm. Turner plans to attend the Saturday market for exposure, so the bakery will be closed on that day.

Turner is currently fulfilling orders. Find the order form on her website.

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Fitzgerald’s smoker in peril

The site plan from the Fitzgerald’s building permit application.

Despite being a beloved dining destination nestled onto the Eagle River shoreline, Fitzgerald’s, commonly called ‘the Fitz,’ finds itself facing financial hardship in an ongoing conflict with the Keweenaw County Road Commission.

Over a year ago, the Fitz obtained all necessary permits in order to build an enclosure around their existing meat smoker that would cover the smoker, its firewood, and a new walk-in refrigerator. The project broke ground in June 2022 and had almost reached completion when the Fitz was issued a stop work order by the Keweenaw County Road Commission. They said the enclosure was too close to the road, citing plowing concerns. The required setback is 10 feet from the right-of-way.

The Fitz now faces the threat of a forced tear-down, paid for out-of-pocket, for a project that was already costing them at least $30,000, according to their building permit application.

In a Facebook post on Wednesday, the Fitz laid out the timeline of the issues they have been dealing with, raised the alarm on a supposed private session held by the KCRC on April 11, and even briefly alludes in the comment section that small-town politics may have played a part in the issue. 

Mike LaMotte, executive vice president of operations and human logistics of the Fitzgerald’s, notes frustration that the issue of the road setback was looked over by each inspector that had visited the property throughout the year before the restaurant commenced building the addition.

Message posted to Facebook by The Fitz.

Inspector Eric Bjorn, mentioned in the post, said he is a building inspector, not a zoning inspector, who inspects buildings based strictly on Michigan State building laws, which does not address road setbacks.

Fitzgerald’s building permit application, redaction added.

The Road Commissioners Vice Chairman John Karvonen referred questions to Zoning Administrator Sara Heikkela, saying that she issued the permit incorrectly. Karvonen also said the engineer who drew up the plans didn’t do a site survey.

“He did everything incorrect. That [Facebook] post is very misleading. You have to know the facts,” he said.

Heikkela states that the permit proposals she approved were indeed up to code, but that the actual building of the enclosure veered from the plans that were submitted, which the Keweenaw County Road Commission then noticed and addressed.

Fitzgerald’s zoning permit application, redaction added.

LaMotte says the unique location of the restaurant between Front Street and the shoreline allows them no other space to build the enclosure. He said that tearing down their meat smoker, which has been in the same spot operating as a cornerstone of their business for over a decade, would jeopardize the future of the restaurant.

Fitz-lovers from all over the Keweenaw and beyond are urging the Keweenaw County Road Commission to make a compromise.

Two out of the three Keweenaw County Road Commission members declined to answer questions regarding the issue but state that their attorneys will be answering questions at their next public meeting, held on Tuesday, May 9, 2023 at 2 p.m. at the Keweenaw County Road Commission in Mohawk. All are welcome to attend.

Editor’s note: This story originally named the location of the KCRC meeting as the Keweenaw County Courthouse in Eagle River.

If you’re interested in republishing this story, please email us at editor@copperbeacon.org.

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