December 2013 Newsletter - People`s Food Co-op

Co-op
Shopper
People’s Food Co-op
november/ december 20 13
fres h produce • grocer y • del i • bi s tro
La Cros se • Rochester • www. pfc .coop
Holiday Gift Ideas
from People’s Food Co-op
Warm woolens from
the Alpacas!
Fine woodcraft from
Jewell Hollow!
Photo gift cards from
PFC’s Andrea Gaustad!
B ECOME
A
CO - OP
member
Our Mission—(What we strive to accomplish in our work every day)
The mission of the People’s Food Co-op is to build community, grow a loyal and thriving membership
and be the best fresh food market in the country.
membership benefits
• become a part owner of
the People’s Food Co-op!
it’s easy to join
•
ask any cashier for an application and fill it out.
•
pay for your membership. It’s $100 for the first (primary)
member plus $25 each for up to two additional members. You
may sign up for the installment plan and pay $25 per quarter
until you’re paid in full ($7 administrative fee applies).
•
enjoy the benefits of membership!
• 5% discount on your choice of one
shopping trip each month
• member-only specials
• reduced rates for cooking
and gardening classes
student membership
• a vote on Co-op issues
(one vote per membership)
The Co-op offers one-year memberships for only $10
to college and university students who show a valid student
ID! Join now and reap the benefits:
• eligibility to run for the Co-op board
• ability to request refund of your equity
investment if you discontinue membership
•
one-year membership, September through August
•
5% discount on one shopping trip per month
• patronage rebates (in years the board
declares them) on the basis of Co-op
profitability and the amount of money
you’ve spent at the Co-op during the year
•
member-only specials
•
reduced rates for cooking and gardening classes
•
Students are not eligible to vote on Co-op issues, run
for Co-op board, receive patronage rebates, or have
membership fees refunded.
K NOW
YOUR
board
Heidi Blanke
Kay Conway
Bently Lein president
Tessa Leung
Dan Litwiller secretary
Beth Moore
Jocy Poehler treasurer
Ray Schmitz
Robin Schultz vice president
Contact the board at . . . . . . . . . . . . . . . . . . . . . . . [email protected]
2
Cover, large photo: Wisconsin Driftless Alpacas in a
holiday mood.
The Co-op Shopper is published bimonthly
by the People’s Food Co-op of La Crosse and
Rochester, 315 Fifth Avenue South, La Crosse,
WI 54601 and 519 1st Avenue SW, Rochester,
MN 55902. The Co-op Shopper serves to
educate shoppers about food issues, community
activities and events, co-ops in general, and
membership in the PFC. The views expressed
are those of the writers and do not necessarily
represent those of the People’s Food Co-op or
its membership.
The Co-op Shopper is a nonprofit publication
printed on recycled paper. All articles and
pictures submitted for publication become
property of People’s Food Co-op. PFC reserves
the right to refuse publication of any article for
any reason.
contributors Lauri Hoff
Jocylyn Poehler
Liz Haywood
Jen McCoy
Michelle Schry
Brad Smith
Kevin Ducey
Phyllis Robinson
proofing
Sue Knopf, Graffolio
advertising Lauri Hoff, Kevin Ducey
editor/design Kevin Ducey
photography Lauri Hoff, Kevin Ducey, Tom Gianoli
o
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-op
P R
OCHESTER
Grand Opening
13–19 October 2013
Thanks again to shoppers, members, staff,
vendors — all the folks who helped to make our
grand opening week a success. Thanks for making
us feel so welcome in our new location!
RAFFLE PRIZE
WINNERS
Cindy Lanza—Civic Theater season tickets
Marian VanDellen—washer and one year
of Biokleen laundry detergent
Christopher Miller—Raleigh bike and Burley trailer
Bev Sandberg — year of Organic Valley products
Darlene Clikeman — gift cards to downtown shops
and restaurants
Jon Alleekson —YMCA membership
Laura Dornack—refrigerator and Spring Grove soda
Sharon Northouse—Smokey Joe grill and charcoal
Cheryl Scheer, Marlene Daly, Randy Lindman,
Mario Minelli—$100 gift card (partial list)
PFC grill out!
Face painting for
your vegetables.
Veggie car races!
3
PFC BOARD OF DIRECTORS
Election 2013
M EMBERS
Important Voting
Information
You will receive a board election ballot in
the mail by Thanksgiving. You may vote
in one of two ways:
➊ Mail the ballot using the included
postage-paid panel. Mailed ballots
must be received by Friday, December 6.
OR…
➋ Bring the ballot to the annual meeting
in Rochester, Saturday, December 7,
and place it in the ballot box there.
Voting will end at the end of the
meeting, 2:00 p.m.
Please note that ballots will not be
accepted at the stores. They must be
mailed to our official vote counter or
brought to the annual meeting.
Vote!
Please take the time
to vote. Candidate
statements will soon be
posted in the stores and
will be included in the ballot
packet you’ll receive
before Thanksgiving.
Free Coach Bus!
4
Transportation available for La Crosse
members, leaving from the store. We will
board at 10:15 and leave at 10:30. After the
meeting we will have time to visit PFCRochester. We will leave Rochester at 3:00
and arrive back in La Crosse about 4:30.
Please sign up by calling 784-5798, ext.
2006, or e-mailing [email protected],
and giving the names and member
numbers of those riding and your
phone number/s.
A NNUAL M EETING
Please join us in Rochester for
our Annual Meeting
Date and time: Saturday, 7 December 2013,
noon to 2 p.m.
Place: Doubletree Hotel, 150 South Broadway
in the banquet room
From I-90 West: Take Hwy 52 exit to Rochester. Take
Hwy 63 North (Broadway) exit into Downtown Rochester.
Hotel is located at the intersection of South Broadway and 2nd
Street. Right turn onto 2nd St. SE. Park in the ramp (fee
charged) behind the hotel or on the street.
Agenda:
• Partake of beverages and hors d’oeuvres with fellow
cooperators
• Hear reports from board president and general manager
• Enjoy a talk by River Cook from Equal Exchange on building
fair trade
• Meet the board candidates
• Vote for board candidates (if you haven’t already mailed your
ballot)
• Tour the Rochester store after the meeting
About the speaker:
River Cook—Worker Owner at Equal Exchange—will speak
about their co-op and its work in driving the fair trade of
coffee, chocolate, bananas, nuts, and avocados through their
work with small farmer co-ops.
Jennifer McCoy—PFC La Crosse store manager, Margaret
Mills—PFC La Crosse grocery manager, and Candace
Herbert—PFC food services administrative manager, will join
River in a panel discussion of their travels on Equal Exchange
delegations to Costa
Rica, Nicaragua, and
Mexico to see first
hand the impact of our
purchases on the lives
of the people who
produce these precious
commodities. Come to
see and hear real life
examples of why
buying fair trade and
shopping co-op makes
a difference.
River Cook of Equal Exchange
L A C ROSSE
Manager’s report
iscal Year 2013 was a great year
for People’s Food Co-op and we
have much to be proud of. Please
join us on December 7th at our Annual
Meeting in Rochester, Minnesota, to
celebrate the end of another great year,
tour our new store, and to help us
welcome our friends from Equal
Exchange who will talk about fair
trade and the power of cooperation.
F
Jen McCoy,
La Crosse
store manager
Order your fresh locally grown turkey from our meat department and your favorite
Thanksgiving sides from our deli menu—all prepared from scratch! Don’t feel like cooking a whole
turkey? Order deliciously prepared local turkey breasts from our deli too!
(details on page 9)
The Co-op Thanksgiving
In the La Crosse store we are busy
preparing for the holiday season to
ensure that we can offer you our best
product and service. We will kick off the season with our
annual Holiday Open House starting at 5 p.m. on
November 8th. Please come and sample our seasonal
specialties and place your special orders for locally raised
turkey, co-op made pies, and party trays. And don’t miss
Hackberry’s Annual Wild Game Dinner on Thursday,
November 14th (menu listed on the back of this newsletter).
This is my favorite time of year and in many ways a
culmination of all the great things we do in the Co-op. It
is harvest time—the peak of our region’s bounty—and
there is nothing better than sharing all that goodness with
the people we love best.
As you start to plan for the holidays please consider that
there are two simple things you can do this season to make a
real difference both locally and globally. First, celebrate the
rich agricultural heritage of our community and strengthen
our local economy by putting local foods on your holiday
table— we make it easy for you at the Co-op by sourcing a
bounty of local products. Second, serve fair trade certified
coffee to your family and friends, and through this simple
act know that you are positively impacting the lives of small
farmers around the globe. The impact of these actions is
real and it couldn’t be easier to make a difference.
Co-op members and friends, best wishes for a warm, safe
and joyful holiday season! I’ll see you in the store.
—Jen
Order your turkey
Reserve your turkey by 10 a.m. on Sunday, November 24
Order pickup: All orders must be picked up by
Wednesday, November 27, by 6 p.m.
Ferndale Market
fresh Thanksgiving turkeys
LOCAL
&
FREE RANGE
Pre-order your fresh (never frozen), antibiotic-free, locally grown
Ferndale turkey by Sunday, November 24. Turkeys are in the
10- to 22-pound range and are $2.49 per pound. Stop in or
call the Co-op and ask
for the meat department.
Organic Prairie frozen turkeys
are always on hand.
La Crosse 608.784.5798 • Rochester 507.289.9061
5
Congratulations
to the
Winners of the
La Crosse and Rochester Apple Pie Contests!
First Place Winning
L A C ROSSE
Recipe: Diane
Diane Dierksen, Winner of the
13th Annual Apple Pie Contest!
Dierksen's Apple Pie
1st Place: Diane Dierksen, La Crosse
2nd Place: Jen Hunter Meyers, Onalaska
3rd Place: Paula Przywojski, Holmen
Diane Dierksen
Apple pie contest
judges must taste each
pie and savor the flavor
until they come to their
decisions!
Preheat oven to 4250 F. Have on
hand crust enough for pie and
lattice top.
Ingredients
8 medium apples peeled, cored and
sliced (secret: squeeze fresh lime
on the slices)
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup sugar
1/2 cup flour
2/3 cup craisins (plain or cherry)
1 teaspoon almond extract
4 tablespoon butter, cut in pieces
Egg white beaten with water for
finishing crust
Mix all together and place in crust,
top with lattice.
Bake at 4250 F for 12 minutes.
Reduce heat to 3500 F for
30 minutes, then brush egg white
and water mixture on crust and
sprinkle with sugar. You may want
to cover edges with foil to prevent
burning.
R OCHESTER
Melanie Murray, Winner of the 2nd Annual Apple Pie Contest!
First Place Winning Recipe:
Melanie Murray's Apple Pie
Pie Crust
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup + 1 tablespoon shortening
2–3 tablespoon very cold water
Fresh Apple Pie
3/4 cup sugar
6
Melanie Murray
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Dash of salt
6 cup thinly sliced pared tart apples
2 tablespoon butter
Turbinado sugar
R OCHESTER
Parmesan Cracking Party
oin us at People’s Food Co-op in Rochester on
Thursday, November, 14 at 4:30 p.m. as we crack
and sample our authentic Parmigiano Reggiano!
J
Made from 100% raw cow’s milk in the regions of ReggioEmilia, Modena, and Parma, Parmigiano is quite possibly
Italy’s most famous cheese. This Parmigiano is sourced directly
from specific farms whose cheese exhibits the best flavors, and
then aged for a minimum of 24 months in order to obtain the
most delicious and complex flavor profile possible.
Breaking into this wheel is like taking a deep breath on a
romantic Italian vacation. We open the wheel carefully to
preserve the internal crystalline structure and crumbly texture.
Ideas for using this amazing parmesan
(aka: The King of Cheese!):
• in small chunks, with crusty bread, jam, fruit or wine
• grated onto fresh homemade pasta sauce (see the great
Muir Glen tomato sale, starting November 13!), ovenbaked fresh tomatoes, or colorful pasta salads
• in cheese pasta fillings, winter-friendly casseroles, and
savory herb-cheese scones
Roasted Root Vegetable Risotto
with Fresh Sage
Lynne Vea
20 minutes or until the vegetables are golden and tender.
While the veggies are roasting, prepare the risotto.
Risotto
1. In a heavy pot, heat the olive oil and cook the leeks,
mushrooms and sage until the leeks are tender, about 4
minutes. From this point on, the pan will need constant
watching.
2. Over medium high heat add the rice and stir constantly
for 2 minutes. Add the
white wine and stir until
absorbed into the grains.
Pour in 1 cup of the broth
and stir until the liquid is
absorbed. Add another cup
of the stock and stir, once
again, until fully absorbed.
3. Proceed in this fashion with all of the remaining broth
except 1/2 cup, until the rice is tender but still a little
chewy. Stir in the roasted root veggies.
4. As the final step, add the reserved 1/2 cup of broth. This
should make the grains a little bit juicy. Immediately stir
in the Parmesan. The cheese will melt into the stock
which hasn’t been absorbed and form a creamy sauce
around the grains.
The magic of risotto lies in the way the grain absorbs the
flavored liquids, along with the creamy cheese sauce, which
is formed at the end of the process. This version of the
classic favorite is an exquisite way to spotlight the beauty of
winter’s vegetables. Just a few simple ingredients come
together to create perfection!
Recipe modified with permission from PCC Natural
Markets.
Ingredients
Recipe: http://strongertogether.coop/recipes/roasted-rootvegetable-risotto-with-fresh-sage/
Roasted Vegetables
• 1 small organic red or golden beet, peeled and cut into
1/2 inch cubes or strips
• 1 organic carrot, cut into 1/2 inch cubes or strips
• 1 small organic turnip or parsnip, peeled and cut into 1/2 inch
cubes or strips
• Any other root veggies you love (yams, potatoes, celery root)
• Splash of extra virgin olive oil
Parmesan Party
Rochester,
Thursday,
November, 14
at 4:30 p.m.
5. Season with salt and pepper. Garnish with additional
roasted veggies, grated Parmesan, and fresh sage. Serve
immediately.
Risotto
•
•
•
•
•
•
•
•
•
1/4 cup fruity olive oil
1/2 cup thinly sliced organic leek or finely chopped onion
1/2 cup finely minced wild or domestic mushrooms
1 1/2 cups Arborio rice
1/2 cup good dry white wine
5 to 6 cups mushroom, vegetable or chicken broth
2 to 3 leaves fresh sage, finely chopped
1 cup freshly grated, aged Parmesan cheese
Salt and pepper to taste
Preparation
Roasted Vegetables
1. Preheat the oven to 425° F. Toss the veggies in a little olive
oil and spread on a sheet pan in a single layer. Bake 15 to
7
R OCHESTER
Manager’s report
his season our hearts are so full
of gratitude! All of us at PFC
Rochester want to give big
THANK YOU to our coworkers in
La Crosse, who have helped us open
this beautiful store and keep it running
smoothly during the first months. We
truly could not have done this without
your leadership, words of wisdom, and
long days of hard work
alongside us.
T
Lizzy Haywood,
Rochester
store manager
with many years of experience at Rochester’s Co-op, and
some with just a month or two. Regardless, these people
have worked incredibly hard, with passion and patience,
to open this grocery store every morning and keep it filled
with great food. I am extremely proud to work with such a
dedicated, diverse, and fun group of people.
Wishing you peace and well-being,
Lizzy
Thank you to our
neighbors—Metropolitan
Marketplace, Southeast Minnesota Electrical
Cooperative, the YMCA, the VFW, Zumbro
Lutheran Church, the Rochester Downtown
Association, and all of the downtown businesses
and the Station #1 Firehouse for welcoming us
to the neighborhood! It is such a pleasure to be
in this vibrant neighborhood.
Thank you to all of you—PFC’s member
owners—who have shown your support for the
new store from day one. Not only have the
longtime members found this a great place to be,
but we’ve added over 150 new members to our
community since opening day. You are creating a
legacy of cooperative greatness!
Finally, I want to personally thank my
coworkers at PFC Rochester. We have an
amazing crew of people working here —some
A few of the great people who work at PFC Rochester.
This photo was taken during the Grand Opening week.
Cameron Park Market —
Winter Dates!
Announcing the 2013–14 Winter Market held in the EcoPark Center
at the
EcoPark
Saturdays 10 a.m. to 1 p.m.
November 2, 9, & 23
December 7 & 21
January 11 & 25
Get your local winter
vegetables, fruit, baked
goods, meats, jams, artisan
crafts, and much more!
8
Get Market Updates
Here’s how you can stay up to date on the latest
vendor offerings and the entertainment
schedule at the market all season long:
• Like us on Facebook — Cameron Park Farmers’
Market
• Follow us on Twitter—@cpfarmersmarket
• Sign up for our newsletter — send your email address
to [email protected]
• Check our website — www.cameronparkmarket.org
fromHour
OLIDAY K ITCHEN M ENU
Appetizer Platters
Traditional Dinner
Vegetarian Dinner
• Spinach Artichoke Dip
in a Bread Bowl $30
(served with a variety of
breads for dipping)
• Boursin Cream Cheese
in a Bread Bowl $30
(served with a variety of
breads for dipping)
• 18" Hummus & Seasoned
Pita Chips Platter $35
• 12" Fruit & Cheese
Platter $40
(served with a variety of
cheeses and seasonal
fruits)
• 12" Meat &Cheese Platter
$30
(served with a variety of
sliced meats and cheeses)
• 12" Veggie Platter with
Dill Dip $25
• Creamy Mashed Potatoes
• Green Beans with
Mushrooms and Toasted
Walnuts
• Baked Squash with
Wild Rice Stuffing
• Pumpkin Wild Rice Soup
• Co-op’s Zen Stuffing
• Cranberry Relish
• Turkey Gravy
• Dinner Rolls
• Pumpkin Pie
• Lentil Loaf
• Green Beans with
Mushrooms and Toasted
Walnuts
• Baked Squash with
Wild Rice Stuffing
• Pumpkin Wild Rice Soup
• Co-op’s Zen Stuffing
• Herb Roasted Root
Vegetables
• Mushroom Gravy
• Dinner Rolls
• Pumpkin Pie
Both dinners are $89.99 • serve 4–6
(turkey sold separately)
La Crosse 608.784.5798 ext. 2047
Rochester 507.289.9061 ext. 3041
Roasted Turkey
Breasts
Add Ferndale Market
roasted turkey breasts
to your pre-ordered
dinner!
Quality Ferndale Market
(LOCAL • FREE RANGE
• NO ANTIBIOTICS)
boneless turkey breasts
prepared and cooked to
perfection by our deli
kitchen with our special
herb seasoning! We
recommend planning for
1⁄2 lb to3⁄4 lb per person.
So easy & so delicious—just
reheat!
(Roasted turkey breasts are
sold at $11.99 per pound
and should be ordered
through the deli kitchen.)
no substitutions—order by 10 a.m.,
Monday, November 25
(each platter serves 10)
Don’t need the whole dinner?
Special order any side dish or two (or more) with 48 hours notice!
All
orders must be picked
up by Wednesday,
Nov. 27, before 6 p.m.
ORDER YOUR HOLIDAY PIES !
fresh
homemade is so easy
this holiday season
Your perfect holiday pie—
made fresh for you by our own bakers
apple • apple cranberry • blueberry
• sour cherry • pumpkin • pecan
$12.00 each / Pecan $14.00
(gluten-free pies and cakes are available)
48 hours notice for all special orders please.
La Crosse: 784-5798 ext. 2047 Rochester: 507-289-9061 ext. 3041
9
welcomeNEW PFC OWNERS
A hearty welcome to our many new members!
La Crosse Members
Christopher Flach & Jodi Flach
Nicole Dow & Paul Dow
Kay Arlt & Rudy Arlt
Diane Kelbel
John Poling
L. Michael Klug, Michele Klug, &
Daniel L. Klug
Heather Wolf
Linda Haney
Jeanne L. Hermanson
Dennis McCain
Jeremy Miller & Allison Miller
Brian Jubeck & Leslie Thompson
Kathryn McMullan
Diane Bendel
Linda Smith
Faye M. Kielley
Craig T. Teff & Jessica E. Teff
Bonnie K. Danielson
Matt McMahon & Kelly McMahon
Peggy Koenig
Jens Brabbit & Kathy Brabbit
Barb Clark
Paula Silha
Melanie Schaller & Jed Schaller
Peter A. Weber & Julie Weber
Christine Seaton
Sara Kampf
Jessica Hembd & James Lethlean
Rachel Dahl
Jessica Stanton
Danielle Pfeiffer & Joshua Pfeiffer
Ben Eversage
Janine Garvin
Sherie Grass
Peggy A. Simon
Tammy, Travis, & Ruth Wills
Leah Durnin Hoover
Anita Stetzer
Gayle Alioto
Jenna Obrien
Jennifer Angster
Judy Gilbert
Myron Wagner & Barbara
McDowall Wagner
Ashleigh Buck
Debra Hallman & David Johnson
Keli Highland & Andrew Frigo
Paul Fitts
Joseph M. Pierce
Alison Mynsberge & Shawn
Crimmins
10
Gabriel Patros
Brad Sturm
Michelle Elliott & Andrew Elliott
Taylor Harris
Alysa Remsburg &
Lauren Craft
Kate Grillo
Tom Braun
Kirsten Jacobson
Terry Bell
Ragasri Kumar
La Crosse Business
Member
Diane Gloede, CROPP Cooperative
Rochester Members
Hayley Williams
Denise Rokke
Julie Myrbo
Maureen Musselman
Sherri Bullard
Mike Schneider
Andrew Small & Esther Peralez
Rosemary Heim
Tamara Berg
LeAnn Olson
Dawn Kelling
Katrina Jorgensen-Wacholtz
Michelle Nestler & David Nestler
Paul Pharis & Sharon Pharis
Stacy Kreidermacher
Betsy Kleinwort
Carol Andersen
Sarah Psutka
Ray Norum & Bonita Norum
Glen Luehmann
Andrean Matter
Alexander Vengerovsky
Lindsay Zubay
Melissa King
George Saffouri
Hilma Holm
Eleni Papanagnu
Dorrie Seaver
Michele Cureton
Leigh Waller-Fitschen
Bradley Manning
Lynn R. Lewellin
Helen Bennett
Greg Willson
Mustafa Abdul Allah
Laurie Archbald
Candace Gommels
REMINDER TO MEMBERS
If you have changes to your membership please remember to notify the Co-op
by filling out a Membership Change form at the service desk. This includes
name/address/phone/email changes; adding or deleting names from your
membership; transferring primary member status; purchasing additional B
shares; or retiring your membership. Thank you for keeping us up to date!
Diane Miller & Jesse Fritzinger
Ulises Gonzalez & Christina
Buege
Caroline Gort
Susan Rademacher
Maribeth VanKirk
Nancy Gaudet
Annette Renkly
Harlan D. & Karen E. Gerke
Dottie & Frank Hawthorne
Dale R. Wardelman
Joshua Halverson
Steve Russell
Nicole Rockne
Alexandra Wolanskyj & Sharon
Braddock
Linda Carpenter
Mark Connolly
Hendrika Umbanhowar
Joyce Stromberg
Jay Hesley
Colette Sweeney
Annie Moessner & Dave Otto
Deborah Palmer & James Palmer
Brian Wells & Mar Callico
Brittany Schneider
Rochester Business
Members
Josh Paulsen, LOOP
Students
Katherine Julian
Tom Linner
Barbara De Marcechas e Souza
Alma Gast
Shannon Johnson
Lauren Dodson
John Kroll
Stefanie Sippl
Brandon Green
Katie Oden
Rachel Neubauer
Anton Vershay
Elizabeth Chavalas
John Steiner
Jenna Willems
Paul Yerhot
Paige Rice
Kari Kalthoff
Amanda Krinke
Jenny Singer
Karlie Loewen
Elizabeth Richards
Marissa Ehlert
Lauren Cooper
Anna Groebner
Emma Larkin
Allison Huver
Alysa Gewerth
Jadan Sorensen
Dakota Kroon
B OARD
OF
D IRECTORS
report
he beauty of this area never ceases
to amaze me. As I write this
article, the sun is shining and the
leaves are changing colors. Autumn in
the Driftless Region is upon us. Before
we know it, the holidays will be here,
along with all the wonderful
companionship and cheer that
accompanies the season—and don’t
forget that cold and snowy weather.
T
Jocylyn Poehler,
Board Treasurer
I try to reflect on my personal blessings
on a daily basis because I’ve come to
realize how fortunate I am. On a larger level, we as a
cooperative truly have had a wonderful year and much to be
thankful for. We have survived our first full year as a twostore, two-city Co-op! Our membership and sales continue
to grow. Not only that, but we managed to fund, construct,
and move to a brand new building in Rochester! The new
store is AMAZING. If you haven’t been there yet, I
encourage you check it out.
of our cooperation with other co-ops throughout the
country, we are able to get many products at a better price
than if we did not have those relationships.
We are also fortunate to have a truly dedicated and hardworking staff. Our staff have really gone above and beyond
to make the merging of two stores and the relocation of one
of those stores seamless. The next time you hit the store,
please let your cashier, your deli worker, or your grocer
know that you appreciate their work.
Finally, our annual membership meeting is Saturday,
December 7, 2013, from noon to 2 p.m. at the Doubletree
Hotel ballroom in Rochester — within walking distance
from the new store. A bus will be available to transport
La Crosse members. The bus will leave the La Crosse store
at 10:30 a.m. (for more details see page 4). I encourage you
to come and mingle with your co-owners, enjoy some
great food, learn about Equal Exchange and their efforts
to empower small farmers, and hear an update about
your Co-op!
We are so fortunate to live in a place where we have good
food available to us all the time, no matter what season.
Fresh, local produce, eggs, milk, beef, chicken, honey,
coffee, bread… I could go on and on. Not only do we get
these items fresh and local whenever possible, but because
11
Local craftsmakers
THREE LOCALLY PRODUCED
GIFT IDEAS FROM PFC !
he talent of our local producers extends
beyond farming. In this issue of the Co-op
Shopper we’re taking a look at a few of our
mercantile suppliers: Wisconsin Driftless Alpacas,
Jewell Hollow Woodcraft, and Andrea Gaustad’s
note cards.
T
Alpacas in Wisconsin
Wisconsin Driftless Alpacas is located just outside
of Cashton, Wisconsin. Jan Hesson and Mark
Blackbourn supply both the Rochester and
La Crosse co-ops with goods made with wool
generously provided by the farm’s team of gentle
alpacas. These fine animals have taken pity on the
poor hairless humans of the Driftless Region who
go about the cold world without proper fur. In the
winter months, the alpacas want to see you in a
hat, or wearing soft, warm socks on your feet.
I was introduced to the Wisconsin Driftless alpacas
by their human, Mark Blackbourn. The alpacas,
Volcan, Wildfire, Iggee, Anna, and Madrugada have had
Mark for over eight years now. They make sure that he
collects their fleece once a year. Mark then sends the fleece
off to a knitting cooperative (also in Wisconsin) where the
wool is made into socks, mufflers, slippers, and hats.
Seven alpacas can be found at Wisconsin Driftless Alpacas,
two males, three females, and two babies, or “crias.” The
youngsters wear a darker coat now, but the color will fade as
they get older.
After greeting me with a disdainful sniff or two, the alpacas
went back to their busy day, leaving me with Mark to
interact in our twitchy, overactive human manner. I ask
Mark what sort of work the alpacas require. He says a
typical day with the alpacas begins around 5 a.m., when he
brings them their breakfast. Mark reports that he often
lingers with them and they have a chat. Afterward, the
alpacas have him tidy their domicile and fill their beverage
12
Anna and Madrugada.
containers (they prefer
water), before settling
into their day.
Bored with our chatter,
the alpacas exited their
residence to inspect the
yards while Mark and I
continued our talk. Mark
tells me he spent 20 years
teaching at Central High
Extreme socks!
School in La Crosse—
helping young humans
socialize to their environment. “I retired from teaching just
last year,” he says before excusing himself to go run about
the yard with the creatures.
“The alpacas really prefer the cool weather,” Mark says when
he returns from his jaunt. “The cold doesn’t bother them.
On a winter morning, I’ll come outside and they’ll be out in
the field, kneeling down like
they do, all covered in snow.”
Alpacas take their human for a run in the sunshine. Many humans are forced to produce in
airless, windowless cube-farms. As you can see this one has plenty of fresh air and grass.
The alpacas are clearly
hoping that humans get a
clue and start growing some
real fur— if they insist upon
living in Wisconsin and
Minnesota. In the
meanwhile, the Wisconsin
Driftless Alpacas have made
their “Extreme Alpaca Socks”
available to People’s Food
Co-op. They are the next
best thing to having your
own fur during the long
upper Midwest winter.
Jewell Hollow Woodcraft
Jewell Hollow Woodcraft is located just south of Richland
Center, Wisconsin, and supplies People’s Food Co-op with
cutting boards, drink coasters, and pizza boards made from
Wisconsin hardwoods. The owner, Mark Bassett, has been
crafting these beautiful wood pieces for about five years.
He’s a skilled cabinet maker and carpenter and on the
October day we meet for an interview, he’s called away for
a meeting in Richland Center for input on renovation of
the town’s theater.
“We use regional wood,” Mark says. “Four different kinds of
maple, black walnut, locust. Woods that don’t collect
bacteria. For accent colors we’ll use cherry and a small
amount of nonlocal woods, wenge and padauk. We make
sure our suppliers are growing sustainably. No clear-cutting.”
Jewell Hollow’s workshop is not large. “We have two fulltime employees, producing about 200 boards a week,” Mark
says. The walls are stacked with lumber already cut down to
size and boards in various stages of completion. Some are
only a pencil etching in the gleam of a bandsaw’s blade. The
New cutting board designs from Jewell Hollow.
smell of freshly cut wood would make this an easy job to
come to in the morning, I suggest. Mark says: “What smell?”
“The boards will last for years if you season them once in
a while with mineral oil. Don’t soak them or leave them
outside in the sun for a summer. We’ve never had a
warranty issue.”
Andrea Gaustad’s photo
cards and portraits
“I like the storytelling in photos. I’m inspired
by step-by-step guides, the sorts you see in
Bon Apétit magazine,” Andrea Gaustad says
about her work. Besides making photos and
portraits, Andrea is also a staff member of
People’s Food Co-op in La Crosse.
Andrea’s a native of La Crosse. She went to
Central High School, where she took Mark
Blackbourn’s history class (see story about
alpacas on facing page). She got an A. She
discovered photography in a UW–La Crosse
class and found her passion.
“I used my mom’s old Kodak for a while,” she
says. “I learned to develop my own film and
started doing the cards. It dawned on me that
I could do this for a living.”
Andrea’s original, one-of-a-kind cards are available in the card
section of the store. The photos capture the beauty of the
Sunset in EcoPark—Photo by Andrea Gaustad.
Driftless Region with images of the natural sights from the
bluff country hiking trails that Andrea enjoys and unusual
urban snapshots that capture the look of our cities. The photos
are mounted on good quality recycled cardstock.
She’s been expanding her business with portrait
photography and enjoys working with people to get a
photo that captures something of the personality of
the subject.
Andrea looks forward to an upcoming exhibit of her
work in the La Crosse People’s Food Co-op deli.
Other locally produced crafts
Karina and Julian—Photo by Andrea Gaustad.
Besides the three craftspeople featured here, People’s
Food Co-op also carries locally made products from
Honeymoon Honey, and Simple Soaps, jewelry made
by Gretchen Gausmann, PFC baker, and many other
items made by your friends and neighbors in the
Driftless Region.
13
PFC MAKES $10,000 GIFT TO CRCCF
eople’s Food Co-op has
made a $10,000
donation to our nonprofit association, the Coulee
Region Co-op Community
Fund (CRCCF) to help build
our endowment and to
support local nonprofits in
the communities we serve.
Decades ago, when the
People’s Food Co-op was
getting started, every year was
a struggle to keep the doors
open. We were the
beneficiaries of quilt sales,
benefit concerts, bake sales, dances. We wouldn’t be here without
the support of the communities that helped us to survive and grow.
In this season of thanksgiving, this donation is a small part of our
gratitude to our communities that have helped us along the way.
P
Steven Upshur and Cleon Byers at the Adams
Street store in La Crosse. Photo by Tom Gianoli.
Food Safety Modernization Act
he Food and Drug Administration (FDA) has
proposed new regulations for agricultural
producers that, if implemented, would place an
undue burden on smaller farms. These
new rules would require small and midscale farmers to invest in safety
equipment and procedures that, while
appropriate and affordable for largescale farms, would create new barriers
for smaller farmers and processors. The
FDA is taking public comments on the new rules
until November 14.
T
Our friends and local organic suppliers at Ridgeland
Harvest have written to request the public’s input on
the new rule changes. Ridgeland writes:
“The looming Food Safety Modernization Act could
change everything in favor of large-scale conventional
farms. If you can, please give input to the FDA to
protect the local food movement, or sign Cornucopia’s
proxy letter at www.cornucopia.org, to let the
Cornucopia Institute represent you in Washington.
“This is important and it is vital that we don’t allow
the large conventional factory farms to unfairly
influence the FDA and regulate us small farms out
of existence. Please take some sort of action. If the
rule doesn’t change, most of your food dollars will go
to California and there will be fewer choices for you
in your grocery store. We are not typically alarmists,
but the future looks difficult if we don't work to
change the pending rule.”
14
Primary documents and an analysis of the proposed
regulations can be found at this website:
http://farmandranchfreedom.org/fda-proposed-foodsafety-regulations-2013/
L A C ROSSE
Holiday Open House
Friday, November 8th from 5 p.m. to 9 p.m.
Kick off your holiday shopping in downtown
La Crosse! Our stores are open Friday nights
with specials, promotions and refreshments.
Make a night of it downtown!
Join us at the People’s Food Co-op in La Crosse
for our Holiday Open House.
BY SMALL FARMERS, FOR SMALL FARMERS :
FARMER- OWNED FAIR TRADE
ecently, when you’ve gone to purchase Equal
Exchange fair trade, organic bulk coffee, you may
have noticed a colorful new symbol on the bulk
coffee bins. The symbol represents the first farmer-owned
and run fair trade certification system. It guarantees the
coffee comes from small farmers, not large plantations.
R
Ten years in the making, the SPP (Small Producer Symbol;
SPP is its Spanish acronym—Símbolo de Pequeños
Productores) certification system represents small farmers’
persistent attempts to ensure a more just trade system for
fellow farmers everywhere. The SPP logo initially will
appear on Equal Exchange’s bulk coffee and will become
more prominent throughout stores. It soon will be on
packaged coffee and may eventually be on Equal Exchange’s
other products including tea and chocolate.
The new symbol is a bold step forward for the people for
whom the fair trade movement was built. It reflects how
farmers now are taking a leadership role in shaping their
own destiny. The potential impact this new system will have
on small farmers, their cooperative organizations, and the
entire fair trade movement are profound.
Roots of conflict
In the early 1980s, a division occurred in the fair trade
movement. There were the early founders of fair trade who
recognized that small farmers and their co-ops were
operating on an unfair playing field. This group wanted to
create a system that could right the wrongs of hundreds of
years of colonialism and unjust trade. But another group
was more focused on maximizing the sales of fair trade
certified products—period.
Once the certification system was underway, that second
group succeeded in opening the system to some crops from
large plantations. Plantations have one owner (versus being
owned collectively by a democratically run, small-farmer
organization), and generally have more access to resources,
so it’s usually faster and easier for them to move products
from origin country to market. This means plantations —
with their greater access to loans, infrastructure, government
support, market information, and technical assistance—
almost always maintain the same historical advantages over
small farmers that fair trade was designed to address.
Eventually, the international fair trade certifying system,
Fairtrade Labelling Organization, allowed plantations to
become a source for almost all fair trade products, with the
exception of coffee, cacao and a few other categories. Ever
since then small-farmer coffee and cacao organizations have
been living with the fear that the fair trade system would
one day grant plantations access to their categories as well.
Small producers believed that they would once again
become marginalized and lose the hard-won market gains
that fair trade had made possible. After all, if it’s easier to
source coffee and cacao from plantations and still label it
“Fair Trade,” why wouldn’t corporations simply take this
easier route?
Farmers take control
In 2003, the small farmers’ fears were realized when Paul
Rice, the CEO of Transfair USA (now Fair Trade USA),
lobbied for a change in standards. Mr. Rice claimed large
companies and corporations wanted access to plantation
products and that there wasn’t enough small-farmer fair
trade coffee on the market, which wasn’t true. Most farmer
co-ops had far more coffee than they could sell to fair trade
buyers. Eight years later, Fair Trade USA controversially left
the international fair trade system that had given it birth.
Fair Trade USA quickly announced its new strategy, “Fair
Trade for All,” allowing plantations in every category,
including coffee and cacao.
“It’s as if they’re driving a car going 70 miles an hour and
they have put their foot on the gas pedal,” said co-op leader
Santiago Paz, an outspoken critic of Fair Trade USA’s push
for plantation-grown coffee. “Now it’s going 90, 100, 120
mph and suddenly the small farmer in the passenger seat is
flying out the window. They are so concerned with growing
the system, advancing at all costs, that will only end with
the extinction of small farmers.”
Small farmer organizations fed up with Fair Trade USA’s proplantation strategy took action. They’d been meeting for 10
years to strategize how to keep fair trade from being stolen out
from under them. Finally, they had their solution: the SPP.
The SPP label represents an impressive certification system,
with standards incorporating four dozen criteria for small
farmer member organizations, including maximum
individual farm sizes and a maximum percentage of farm
work performed by hired farm workers.
Most impressively, SPP is run and governed by the farmers
themselves. After decades of the fair trade movement being
managed by offices thousands of miles away, farmers now
are in the driver’s seat.
—Phyllis Robinson
Phyllis Robinson is Education and Campaigns Manager at
Equal Exchange, a worker-owned co-op that sells fair trade
coffee, tea, chocolate, bananas and a variety of other foods.
www.EqualExchange.Coop
15
specials
µ EMBER
for your shopping pleasure…
November
all
member
specials
are
available
at both
stores!
December
Equal Exchange
Chip Magnet
Organic Chocolate Chips ........................$3.99
J.R. Watkins
local
local
16 oz jar
RP’s
All Purpose Cleaner ............................50¢
OFF
ocal
Pasta ..................................................50¢ OFF
La Croix
Bagels Forever
l
24 oz
gluten free and original varieties
local
Sparkling Water ......................................$3.99
Bagels ......................................................$1.49
12 pack, all varieties
4 pack, all varieties
Simply Orange
Maple Valley
Orange Juice ............................................$4.49
1.75 liter
Maple Syrup ....................................$3.00 OFF
local
any size bottle
Nature’s Path
Sturdiwheat
Gluten Free Oatmeal................................$4.99
Pancake Mixes ....................................50¢
OFF
local
11.3 oz box, all varieties
all sizes
Alden’s
Westby
Organic Orange Sherbert ........................$4.99
Sour Cream..............................................$1.79
48 oz
16 oz
Food for Life
local
Mrs Clark’s
Ezekiel Bread ......................................75¢ OFF
Mayonnaise..............................................$3.99
24 oz, all varieties
32 oz jar
The Jam Shoppe
SnoPac
Pumpkin or Apple Butter ...................50¢
OFF
al
Green Beans ............................................$8.99
loc
Westby
Pure Alaska
loc
18 oz jar
al
5 lb bag
Butter ......................................................$2.99
Red or Pink Salmon............................50¢ OFF
1 lb
7.5 oz can
local
SnoPac
local
Organic Juice ..........................................$2.99
12 oz frozen concentrate, all varieties
16
Salsa ........................................................$6.49
10 oz bag
Spring Grove
Soda ................................................$1.00
OFF
local
six pack
PFC
Peter Gilhams
Omega Concentrate, 120 ct ................$3.00 off
Natural Vitality Calm..........................$2.00 off
Herban Cowboy
Aura Cacia
Natural Grooming Deodorants ..........$1.50 off
Aromatherapy Bubble Baths ..............$2.50 off
8 oz
13 oz
Co-op cooking classes &
demos
La Crosse location
Rochester location
Chinese Dumplings
挺好! Cooking Chinese Food
Saturday • November 16 • 9:30 a.m. to 11:30 a.m. • with Kelly Deng
Wednesday • November 13 • 6:00 to 8:00 p.m. • with
Jessica Saw
Join Kelly Deng of Dim Sum Tea Shop and learn to prepare pork
and vegetable filled steamed dumplings and pan-fried dumplings
for a simple soup.
Chinese House Meal
Thursday • December 12 • 5:30 p.m. to 7:30 p.m. • with Kelly Deng
Learn to make a typical true Chinese meal of simple ingredients:
chicken or fish, rice, and vegetables, with Kelly Deng of Dim
Sum Tea Shop.
• Register in person or over the phone.
• Payment is due at the time of registration.
• La Crosse: 608-784-5798
• Rochester: 507-289-9061
Class policies: All classes require preregistration.
Classes with fewer than eight registered 24 hours
before class time will be canceled or rescheduled. All
cancelations made by preregistered participants must be
made 48 hours before class time to qualify for a refund.
(Dishes may be subject to change at instuctor’s discretion.)
Join PFC staff member and Med Student Jessica Saw
for a fun-filled class making Chinese food! Jessica will
work through a traditional recipe passed on to her by
her mother, and then introduce a more modern recipe
with her own style. Class meets in the Rochester
store’s community room.
Cooking with Chef Kevin Madden
Tuesday • November 19 • 6:00 to 8:00 p.m. • with
Kevin Madden
Popular chef and Downtown Kitchen owner Kevin
Madden breaks down complex recipes into simple
steps for a delicious meal. This class will be tasty!
Class meets in the Rochester store’s community room.
Cooking Class with Chef
Trevor Garrett
Thursday • November 21 • 6:00 to 8:00 p.m. • with
Trevor Garrett
Seattle transplant and chef at Sontes Trevor Garrett
will walk through and demonstrate great food ideas
that will impress party guests and family members
alike! Class meets in the Rochester
store’s community room.
Be sure to check the
People’s Food Co-op
website for upcoming
classes and events!
www.pfc.coop
Holiday Cheese Making
Rochester
Holiday events!
THURSDAY, NOVEMBER 14,
IN ROCHESTER
Try all of the delicious dishes we can
make for your holiday gatherings—
Thursday • December 12 • 6:00 to 8:00
p.m. • with Diane Lutzke
Who doesn’t love a cheese tray for
the holiday season? Especially if it
is homemade! Diane Lutzke will
demonstrate a variety of cheesemaking skills that are sure to impress. Class meets
in the Rochester store’s community room.
N
CO O K I
SS
G CLA
ES
la s s e s :
Co-op c bers
$ 1 5/ m e m m b e r s
me
$ 2 5/ n o n
Two ways:
1: Treat yourself to a pre-Thanksgiving by having a meal of our
best holiday side dishes from our hot bar. Available 10am to 8pm.
2: Sample these dishes at a FREE tasting from 4 until 6pm.
While you’re at it, join us for the Parm Crackin’ party at 4:30!
Staff is on hand throughout the day to take your orders for holiday
pies, turkeys, side dishes and full meals. Need something special?
Just ask!
THIS EVENT IS FREE!
17
Sixta Insurance, LLC
Providing a Full Range of Quality Financial
Services and Products ~Since 1981
Robert Sixta, CLU
MN State License #1001480
WI State License # 1071463
425 15th Avenue SW
Rochester, MN 55902
[email protected]
Dr. Frederick George Kriemelmeyer
If you are
interested in
advertising in
the Co-op
Shopper,
please contact
Kevin Ducey,
marketing,
@ 608.784.5798
or e-mail Kevin at
kevin.ducey@
pfc.coop
Mercury-free Dentistry for over 20 years
• Chronic Pain
• Orthodontics
Life Insurance
Annuities
Estate Planning
Retirement
• TMJ
• Jaw Orthopedics
Business 507.288.2366
319 Main St. Suite 400 • downtown La Crosse
608.784.1730
Fax 507.288.2358
Cell 507.259.8357
Home 507.281.3358
Painting & Wallpapering
Hywel Taff Roberts
We use zero and low VOC paints
for your home and business.
cell: 507.458.8637 • email: [email protected]
Quality with an accent. Since 1975.
cleanse
Colon Hydrotherapy
Digestive issues
to detoxing…
for FAQs visit
cleansellc.com
608.784.9806
18
[email protected]
1526 Rose St. • La Crosse, WI 54603
The twin pines emblem, a symbol of
cooperation, was created in 1922 by Dr.
James Peter Warbasse, NCBA’s first president.
Dr. Warbasse defined the symbol in this way: The pine tree is
the ancient symbol of endurance and fecundity. More than
one pine is used to signify cooperation. The trunks of the trees
are continued into roots which form the circle, the ancient
symbol of eternal life, typifying that which has no end. The
circle represents the all-embracing cosmos, which depends
upon cooperation for its existence. The two pines and the
circle are dark green, the chlorophyll color of man's life
principle in nature.
The symbol is still in use today.
ABLAN
Michael ablan
law FirM, S.c.
Laurie Stiers MSN, FNP-BC
Certified Herbalist
Now available—a new healing treatment
from Brazil, the Crystal Bed.
30 minute session for $60
1033 Caledonia Street
La Crosse, WI 54603
608.780.2255
www.herbsallaround.com
Your resource for herbs and
homemade health care
19
People’s Food Co-op
Follow us on Twitter
315 Fifth Avenue South
La Crosse, WI 54601
608.784.5798
519 First Avenue SW
Rochester, MN 55902
507.289.9061
www.pfc.coop
La Crosse Hours:
Mon-Sun 7 a.m. to 10 p.m.
seven days a week
Rochester Hours:
Mon-Sun 6 a.m. to 10 p.m.
seven days a week
@pfccoop
PRSRT STD
U.S. Postage
PAID
DPC
change service
requested
N EW
LABEL , SAME OLD
LOVABLE VITAMINS
The label has changed on some of our
items. Never fear, your favorite products
are still here in the store.
old
new
16th-Century Style Rabbit Stew
Stewed rabbit with carrot, cabbage, onion, and potatoes, with
tones of clove, mace, and ale
Bistro
Wild Game Dinner
Thursday, November 14
Two Seatings: 5:30 p.m. and 7:00 p.m.
$45 per person
Reservations recommended
Call 608-784-5798 ext. 2202
Quail Stuffed with Apple Served
with Elizabethan Butter
Quail stuffed with apple and roasted crisp, with decadently
creamy butter sauce, slight citrus tones
Venison Shepherd’s Pie
A twist on the traditional dish, leg of venison, layered with
savory corn, and cheesy potato puree
Sirloin of Bison Roasted with Leeks
Sirloin of bison slow roasted with leeks, served with a black
pepper sauce
Cider and Clove Braised Boar Shoulder
Boar shoulder braised with cider and cloves served with a red
wine reduction
Pearl Onion ∂ravy
Whole roasted pearl onions in a rich cider gravy
µedieval-Style Turnips au Gratin
Thinly sliced turnips layered with provolone and butter with
tones of cinnamon, nutmeg, and ginger
Thyme-Roasted ∂reen Beans
Green beans roasted with thyme and olive oil
Mixed Baby ∂reens Salad
Housemade Artisan Breads
Stout black bread, Elizabethan buns with dried fruit
and pinenuts
Selection of Housemade Desserts