Caroline Carter - Nominated by the Board of Directors

Retired

Why do you want to be on the Outpost Co-op Board of Directors?

I have been a devoted owner of Outpost Co-op for over 15 years, appreciating its vital role in ensuring communities have access to organic foods and supplements. In the past, I worked as an employee and contributed by creating raw vegan dishes, such as the Collard Green Wraps for the deli. I also had the honor of having my products sold at Outpost locations, strengthening my belief in food's power to nourish and heal naturally.

These experiences have shaped my understanding of the importance of exposing communities to high quality, natural foods. As a board member, I would be committed to using my knowledge and passion to help more people recognize the benefits of supporting community Outpost stores.

What professional skills do you bring to a Board position of a $50 million business?

I bring over 20 years of experience as a raw vegan chef, educator, and advocate for healthy living. Over the years, I have taught diverse groups of children to seniors in churches, community organizations, and private homes to prepare wholesome, plant-based meals. In 2008 and 2009, my daughter and I created and co-hosted Cooking Raw on MPTV, which is dedicated to recipes made with fresh fruits, vegetables, nuts, and whole grains. Despite initial skepticism about the show's appeal, we successfully ran it for two seasons, showcasing how easy it is to create delicious foods with natural foods. One of the episodes was videotaped at the Wauwatosa Outpost.

I also co-authored "A Mother and Daughter Diary of Raw Food Recipes for Beginners," sold at Outpost Co-op. I developed and sold products such as Garlic and Onion Flaxseed Crackers, Energy Chunks, Spreads, and Dips. Beyond these accomplishments, I actively promote a healthy lifestyle through social media by interviewing strangers about their health practices and emphasizing the role of nutrition and exercise in overall well-being.

My ability to connect with people from all walks of life and my unwavering passion for health and wellness are at the core of what I do. I see this as my assignment on earth, and it would be an honor to contribute my experience, creativity, and dedication to the board of Outpost Co-op and help further its mission of providing accessible, high-quality natural foods to the community.

Please describe how you would contribute to the diversity, equity, and inclusivity of the board.

As a Black woman born and raised in Yazoo City, Mississippi, I bring a perspective shaped by a cultural history of traditional Southern cooking, where foods like ham hocks, fried dishes, chitterling, and collard greens prepared in unhealthy ways were staples. This was the norm for me, and I didn't understand how that diet contributed to my obesity and overall health challenges. Growing up, my family and community also had a common misconception that fresh fruits and vegetables were inaccessible or too expensive.

I have spent years working to dispel these myths, showing that creating nourishing, flavorful meals with fresh, natural ingredients is not only possible, but can also be affordable and accessible for everyone. This work has not only impacted individuals but has also built connections and fostered community. By starting conversations about food and health, I built relationships with people I might not have spoken to, creating common ground through shared interests and goals.

This perspective is vital for the board, as it addresses the importance of reaching and engaging underrepresented communities who may not see themselves reflected in the wellness and natural food space. Representation matters and seeing someone who looks like me promoting the benefits of incorporating fresh, natural foods into their lives can help break down barriers and open doors for others to feel included in this movement. My assignment on this earth is to make healthy eating an inclusive conversation, showing that it's not about race or income but about exposure, while building relationships and strengthening our community through shared experiences and goals.

Describe your prior involvement with community organizations and/or cooperatives.

My extensive involvement with community organizations and cooperatives spans over twenty years. While I have collaborated with formal organizations, I prioritize engaging with individuals where they are. I have conducted food demonstrations in various settings, including schools, churches, senior centers, retirement homes, community gardens, and online platforms.

I have partnered with organizations such as the Children’s Outing Association, the Medical College of Wisconsin, the Washington Park Urban Ecology Center, and local businesses, including Pete’s Fruit Market, Fondy’s Farmers Market, and the Rock The Greens annual event. Additionally, I participated in the Foundation for Black Women’s Wellness yearly event in Madison, Wisconsin. I served healthy foods at the Martin Luther King Jr. celebration at the Wisconsin Black Historical Society Museum. My demonstrations have occurred in various locations, such as homeless shelters, grocery stores, and even funeral homes—wherever needed. I take pride in visiting the Washington Park playground to offer fresh fruit and water to children, parents, homeless individuals, and anyone passing by, all for free.

For me, community involvement goes beyond working with specific organizations; it's about recognizing needs and stepping in to help. Whether it's a structured event or an impromptu demonstration at a community gathering, I go to where people are and share knowledge that empowers them to make healthier choices. I promote a healthy lifestyle by teaching individuals how to incorporate fresh fruits and vegetables into their diets, ultimately improving their mental, physical, and psychological well-being.