September – October 2015 Newsletter - People`s Food Co-op

Transcription

Co-op
Shopper
September/ October 2015
LA CROSSE
3 Sourdough rising in La Crosse
12 Back to school! Teacher
profiles
14 September/October cooking
classes
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ROCHESTER
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WWW. PFC .COOP
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FRESH PRODUCE
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GROCERY
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DELI
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BISTRO
The Co-op Shopper is published 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
proofing
advertising
editor/design
photography
Liz Haywood
Jen McCoy
Verna Simon
Linda Riddle
Kevin Ducey
Brad Smith
Sue Knopf, Graffolio
Kevin Ducey
Kevin Ducey
Kevin Ducey, Karissa
Kostka, Linda Riddle
KNOW YOUR BOARD
Heidi Blanke vice president
Tessa Leung
BECOME 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
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Become a part owner of the People’s Food Co-op!
Five percent discount on your choice of one shopping trip each month
Member-only specials
Reduced rates for cooking and gardening classes
A vote on co-op issues (one vote per membership)
Eligibility to become a candidate for the PFC board elections
Ability to request refund of your equity investment if you discontinue membership
Patronage rebates (in years the board declares them) on the basis of PFC
profitability and the amount of money you’ve spent at the co-op during the year
I T ’ S E A S Y TO J O I N
• 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!
STUDENT MEMBERSHIP
The co-op offers one-year memberships for only $10 to college and university
students who show a valid student ID! Benefits and limitations of student
membership include:
• One-year membership, September through August
• Five percent discount on one shopping trip per month
• Member-only specials
• Reduced rates for cooking and gardening classes
• Students are not eligible to vote in PFC elections, run for co-op board, receive
patronage rebates, or have membership fees refunded
Katherine Logan secretary
Andrew Londre
Monica Lunde treasurer
Beth Moore president
Jocy Poehler
Verna Simon
Paul Sims
Contact the board at [email protected]
Cover photo: Bobbi Medinger and Tina Tennyson in the bakery.
Mom is just out of the frame.
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PEOPLE’S FOOD CO-OP
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S E P T E M B E R – O C TO B E R
2015
STAFF PROFILE :
LA CROSSE BAKERY
arly in the morning, really early, Bobbi
Medinger and Tina Tennyson, your
People’s Food Co-op bakers, are
heading in to work. You may be deep in
your dream-sleep, or maybe you’re still
looking for your keys outside of Stein Haus
and the night’s still young, but for bakers
Bobbi and Tina, they’re already at work,
making the dough for tomorrow’s bread,
shaping yesterday’s dough for the oven, and
prepping all the other bakery items you’ll be
looking for in the PFC bakery case.
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In the course of human history, bread has
long been an indicator of civilization, an
index of refinement. San Francisco without
its sourdough would have been just another
LA; Paris without the baguette would have
been simply another London. PFC’s bakers
have gone a long way toward making
La Crosse a better place to live this year
by introducing their own sourdough bread
recipe to the city.
Bobbi and Tina worked on their bread recipe
at home, perfecting their breadmaking skills,
before bringing it in to the co-op. They’d
taken a class in breadmaking, but found that
they had better results with their own recipes.
Tina was introduced to sourdough by her
grandmother, who also gave her the original
starter six years ago—which they are still
using at PFC. The long-lived starter has a
name. It is called “Mom.”
Making sourdough bread with a starter is
a very simple thing that, like many simple
things, requires a bit of practice to get right.
SOURDOUGH
La Crosse
rising in
A starter is only flour and water left to
ferment for days, or years. Some of the
starter is removed to act as a yeast for
bread making, and some is left to continue
fermentation. Tina and Bobbi refresh Mom
twice a day with fresh water and flour and
this keeps her happy.
The starter’s flour and water is gradually
colonized by the bacteria that are naturally
present in flour and ambient air. The bakers
are quick to point out the probiotic aspects
of fermented food: “We’ve co-evolved with
these bacteria. Our digestive systems would
stop working without these communities.”
Pesto Bruschetta and the Caramelized Onion, Fig, and Goat Cheese Flatbread
from PFC—La Crosse.
“The environment is really important,” Tina
says. “It’s really a bacterial community that
reflects our region’s community.” The
bacteria in the sourdough culture reflect the
environment of the La Crosse region. “If
you started a sourdough in San Francisco,
it would have its own unique flavor,”
Bobbi says. “Or if we took this starter to
Rochester, it would eventually become
a Rochester organism,” Tina adds.
They’re making a true sourdough: no added
yeasts, sugars, or flavoring. The dough is
slower to rise than conventional breads that
use added yeast. “It takes twice as long,”
Tina says, “but the yeast is hardier and can
withstand that length of time.” They also
point out that the lactobacilli in the yeast
continues to work on the bread after
baking, producing the lactic acid that makes
sourdough bread ‘sour.’ “We find it has a
better shelf life than most breads, and it’s a
bit more sour on the third day out of the
oven than the first,” Tina says.
At this time the bakery makes only eight to
ten loaves a day. They’ve also started using
their sourdough for flatbreads. On a recent
Tuesday the bakery case had pesto
bruschetta flatbread and a caramelized
onion, fig, and goat cheese flatbread to
choose from. They’re fantastic—chewy, with
a delicious mix of flavors. Might just be the
flavor of Mom’s La Crosse I’m tasting.
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2015
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ROCHESTER
FROM THE
MEMBER SERVICES DESK — ROCHESTER
Brad Smith,
Rochester member
services manager
Fellow Cooperators,
Summer is drawing to an end, and that can
mean only one thing. It is harvest time and
back-to-school season! Our new interim
store manager, Karla Meyer, is hard at work
making the transition a little easier with
back-to-school promotions and easy dinner
options around the store. Produce manager
Scott Weaver is taking advantage of the
fall season with our tasty local apples and
local root vegetables aplenty. Stock up on
apples and start prepping for our annual
apple pie baking contest (October 10th).
We have a lot of great things happening
in and around the store. Our wellness
department will continue offering free
wellness luncheons every Monday. Check
the website or customer service for topics
to be covered, as well as upcoming evening
and weekend classes.
September delivers the member picnic on
the 12th and the Boys and Girls Club Chili
Challenge (come vote for Maura and
Jena’s chilis on September 24th at the
Peace Plaza). In October, we will be
hosting UMR freshmen for a month-long
cooking-on-a-budget class, introducing
students to the fresh, healthy world of food
cooperatives. Furthermore, October is
Cooperative Month, and this year’s theme
is “Take Ownership.” We will be
highlighting and promoting our co-op
suppliers around the store and asking you
to spread the word about how PFC is a
great place to shop and own.
You may have noticed some major changes
around the PFC/Metropolitan Market
Place campus. As you can see,
construction is under way to build an
apartment complex adjacent to the store.
We are working with the developers and
contractors to make sure this is a smooth
process, but I want to thank you for your
patience during the 5th Street closing,
restricted access to the alley pass-through,
and loss of some on-street parking.
Which leads me to my final topic and an
exciting announcement. Increased urban
density is both a great opportunity and a
unique challenge for PFC. In addressing
this challenge, we have tried to be forward
thinking about the future of transportation
in downtown Rochester and the possibility
of congestion. In doing so, we made a
concerted effort to make the store
accessible to both car- and bikecommuting shoppers, and worked with
staff to encourage more bike commuting
to work. We have made sure there is ample
(and attractive) bike parking around the
store, and this fall you will see a bike fix-it
station for your convenience outside the
parking lot entrance. PFC has also
partnered with We Bike Rochester on
various bike education and advocacy
efforts, and Pata de Perro to offer
affordable bikes at our annual bike swap.
These efforts have not gone unnoticed!
PFC—Rochester was recently notified that
we received the Gold Level Bike Friendly
Business Award! This prestigious national
award is given by the League of American
Bicyclists, the nation’s oldest bicycle
advocacy organization, leading the
movement to create a Bicycle Friendly
America for everyone. We are one of only
five business in Minnesota to achieve this
level and one of 120 nationwide. You can
find out more at www.bikeleague.org or
www.webikerochester.com.
Happy fall, and I look forward to seeing
you at the PFC picnic on September 12th.
—Brad Smith
PFC preferred share
offering 5% annual dividend
People’s Food Cooperative, Inc. is offering
preferred shares for interested member investors.
Class C, Series 3 shares are available now.
Minimum purchase is $1000. The preferred
shares offer an annual dividend of 5.0%, with
a minimum hold period through June 2021.
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2015
If you are interested in investing in Class C,
Series 3 preferred shares and would like to see
a prospectus, please contact Dan Reckase,
Controller, People’s Food Co-op. Office:
608.784.5798 x1003 or 507.289.9061 x1003.
Email: [email protected].
LA CROSSE
FROM THE
STORE MANAGER ’ S DESK — LA CROSSE
Jen McCoy,
La Crosse store manager
t People’s Food Co-op, we are more
than just a grocery store. We are a
community center, a place for
education, information, and growth, a place
for discovery and sharing. We are a place
where relationships are forged, connections
are made, and ideas are cultivated. Our
brick and mortar buildings are a part of
who we are, but what guides and defines us
is our adherence to the cooperative
principles and the mission of our
organization. You can find both the
cooperative principles and our mission
statement in this publication.
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It is important to note that the cooperative
principles that guide us are the same
principles that guide and define all
cooperatives, from food co-ops to electric
co-ops and everything in between; they are
truly the backbone of the cooperative
business structure.
As the days grow shorter and the air
cooler and many of us transition back to
the routine of school, I want to focus a bit
on principle number 5: Education, Training,
and Information, and how we weave this
through the work we do every day.
As a cooperative, education, training, and
information are truly at the heart of what
we do. It is part of our daily work to learn,
grow, and share information; this means
learning more about our suppliers and
products so we can pass that knowledge on
to you, our members and consumers. It also
means educating our community on the
value of cooperation through events,
lectures, and classes in our community
room. We share information through
newsletter articles, web posts, and staff
training opportunities. It is our focus on
education and information that helps us to
evolve and to continually offer better
service to our members and customers.
Throughout the years I have done
hundreds of interviews for new staff.
One of the reasons people seek
employment at the co-op is because they
are interested in food, cooperatives, the
environment, and the products we sell—
and they want to learn more. What great
reasons to want to work here and a true
testament to the service we bring to
our community!
It excites me as a store manager to see
the impact that an investment in training
can have as we realize the success of our
new sourdough bread program. Thank you
to our bakery staff for bringing this vision
to fruition. It has been fun to see staff
grow, learn, and create new things and to
put a new and exciting product on the
shelf. We are proud to share it with our
members and shoppers.
I will admit I was always the kid to have
my pencils sharpened and fresh notebooks
ready anticipating a new year of school.
I have always been passionate about
learning, teaching, and the opportunity that
new challenges and information bring for
growth and change. It is an exciting part of
my job to share knowledge and information
with many and to continually learn more
about our store, our community, and the
cooperative movement along the way.
As autumn approaches and the leaves
change color, I hope you have time to get
out and enjoy the beauty of our region as
well as the peak of local harvests in the
store—so many good things to discover!
Be well. See you in the store!
—Jen McCoy
Many thanks to everyone who voted to
make People’s Food Co-op the Best
Downtown La Crosse Business and Best
Vegetarian- Friendly Establishment in the
Best of La Crosse County Survey, it is truly
an honor to be recognized for the work
we do.
Bistro
Hackberry’s Bistro hours:
Lunch Monday – Friday from 11 a.m. to 3 p.m.
Brunch Saturday and Sunday from 8 a.m. to 3 p.m.
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2015
5
PFC B OARD
OF
D IRECTORS
Election 2015
PFC has a nine-member board of directors,
elected by the co-op membership. Each
year one-third of the board is up for
election for a three-year term. Nominations
closed August 28.
Voting process
Information about candidates will be posted
in the store and at www.pfc.coop for
members to review in late October. New
this year, each member will receive a ballot
via email. Please send your email address to
[email protected] to ensure that you
receive your ballot.
Candidate information will also be included
with the electronic ballot. Please take time
to review each candidate’s qualifications
and vote in your co-op’s election.
members take office at the January board
meeting.
Annual meeting
Dates to remember
The annual member meeting will be
Saturday, December 5 in Rochester
at Cascade Meadows Wetlands &
Environmental Science Center
(www.cascademeadow.org).
Lunch is provided. A bus will transport
people from La Crosse to Rochester—
details to come.
— November: Members receive election
information including electronic ballots.
— Saturday, December 5: Annual
Membership Meeting.
Following the election, newly elected
directors are invited to attend the
December board meeting to meet current
and outgoing board members. New board
Rock the Vote!
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2015
BOARD REPORT
Verna Simon,
board member
y definition, a cooperative is an
autonomous association of people
who voluntarily cooperate for their
mutual social, economic, and cultural benefit.
We at the People’s Food Cooperative have
chosen to be a part of something very
special. As members, we have taken the
responsibility to positively effect change in
our community. We are sworn to support
local producers and work together with other
cooperatives. PFC offers members and nonmembers alike quality products that nourish
our bodies and souls while caring for our
environment. There are many opportunities
to educate our neighbors and ourselves, and
we strive to grow not only the business but
also the cooperative movement.
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October is National Co-op Month and a
terrific time to learn more about why
cooperatives are important. Take some time
to join a cooking class or to learn about
organic and non-GMO foods. Ask a PFC
employee about the organizations the co-op
supports through donations of cash and or
products. Get to know the PFC board of
directors and join us in discussions about
cooperative principles and values. Be sure to
visit the PFC website for reading material and
connections to other cooperative resources.
Voting together:
Stronger together
As member/owners of a consumer
cooperative, we are charged with upholding
the cooperative values. Being a part of the
election process ties in to the values of selfhelp, self-responsibility, social responsibility,
and most of all, democracy. It is an
empowering feeling to know that we all
have an equal vote and an equal share in
the success of this enterprise. We can best
achieve all of the admirable goals we have if
we come together to work for the benefit of
the community.
One great way to work toward that
common good is to take part in the election
of the board of directors. A vibrant and
active membership is one where concerns
are heard and goals are met by members
running for the board and/or voting for
board members. In either case, you are
exercising a very important right—the right
to vote in a free and fair election is so
precious to so many people that it should
never be taken for granted.
Your vote is your voice and your voice can
best be heard at election time.
PFC’s Stock your freezer
MEAT SALE
Check www.pfc.coop for more details.
Chicken Sale
September 2 to 15
Beef Bundle Sale
October 21 to November 3
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2015
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NEWS AND UPCOMING EVENTS
Rochester Wellness Lunch-In
Topics for September and
October
La Crosse Artist and Author
Mai Chao in Gallery
September
Every Monday from 12:15 to 12:45 p.m. a
short wellness discussion will be presented
in the Rochester Community Room. These
events are free and open to the public. All
sessions are led by PFC Wellness Manager
Brigitte Heublein unless otherwise noted.
September 7: Labor Day, no class
September 14: Sleep aids: Finding sleep
with natural remedies
September 21: Benefits of Maca: mysteries
of maca explained
September 28: Aloe vera for immunity and
digestion
October 5: Winterize yourself: boost your
immune system
October 12: Essentials of aromatherapy
October 19: Review of herbs for longevity
October 26: Benefits of herbal recipes
Mai Chao is a La Crosse area artist, author,
and educator. Her artwork will be displayed
in the deli cafe of PFC — La Crosse for the
month of September through mid-October.
She also has a newly released book,
Gathering Fireflies, and will be present for
a book signing on Wednesday, September
16 from 5 to 6 p.m. in the deli cafe.
Rochester Chili Challenge,
September 24
Join us Saturday from 12 noon to 2 p.m. at
Soldiers Field in Rochester! People’s Food
Co-op members and shoppers are invited.
Thursday, September 24, from 4 to 8 p.m.
join us at the Chili Challenge cookoff at the
Peace Plaza in downtown Rochester. The
Chili Challenge generates community and
financial support for Boys & Girls Club of
Rochester. Attendees will have the chance
to sample chilies from over 25 participants,
which include local businesses, restaurants,
and other community representatives. The
event will offer family activities, live music,
decorated booths, and a variety of chilies
and other foods to enjoy. New in 2015 is
a Homebrew Competition, featuring beer
brewed by several of Rochester’s own
beer enthusiasts.
Rochester Staff & Member
Art Fair, September 12
La Crosse Chili Cook Off,
Saturday, October 10
Rochester Member Picnic
Saturday, September 12
Also on Saturday, from 10 a.m. to 3 p.m.,
the Staff & Member Art Fair can be found
in the PFC—Rochester parking lot. Artwork
and crafts from the talented people of
Rochester at your service. Come by before
or after the Member Picnic!
Join People’s Food Co-op at the annual
State Bank Chili Cook Off at Riverside
Park, 11:30 a.m. to 2:30 p.m. Celebrating
24 years of heartburn and caring!
Check out a
student membership at People’s Food Co-op!
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:
• 1-year membership, September through August
• 5% discount on one shopping trip per month
• reduced rates for cooking and gardening classes
• member-only specials
• student coffee club
How to join: Ask at the
Customer Service desk.
Welcome to the co-op!
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co-op \( kˉ
o-ŏp)\ n .
cooperative : A cooperative is a
business model where the business is
owned by members of the community.
Annual Apple Pie Contest
Saturday • October 10 • judging starts at 11 a.m.
(details and times apply to contests at both stores)
• La Crosse 14th annual Apple Pie Contest
• Rochester 4th annual Apple Pie Contest
Participate in the People’s Food Co-op Apple Pie Contest on
Saturday, October 10. Bake your own pie and drop it off along
with your recipe and a completed entry form at either location
between 9:00 and 11:00 a.m.
Judging will start at 11 a.m. A panel of judges will rate the
pies on appearance, crust, filling, recipe creativity, and
overall taste. You will receive a $5 gift certificate just for
entering the contest. Each participant may enter only one
pie in the contest.
1st
Prize
$75 gift certificate
Please pick up your pie plate by 4:00 p.m. (unless it’s disposable).
Affix a tag with your name and phone number to the bottom of
the pan. An entry form is on the back panel of this Shopper—
extra entry forms are available at the customer
service desk.
The winning recipe will be published in the
Co-op Shopper, so be prepared to share your
super-secret family heirloom recipe with your
fellow co-op members.
2nd Prize
3rd
Prize
COMMUNITY BUILDING
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bean
La Crosse Chili Cook Off,
Saturday, October 10
Join People’s Food Co-op at the annual
State Bank Chili Cook Off
at Riverside Park, 11:30 a.m. to 2:30 p.m.
This is a community event. Your $5
entrance fee benefits the La Crosse region
chapters of D.A.R.E., G.R.E.A.T., and the
La Crosse Public Education Foundation.
W
henever you shop at the
La Crosse People’s Food Co-op,
bring your own shopping bags.
For every reusable bag you use, you’ll get a
bean to throw into the jar of the worthy
organization of your choice. Each bean
means a donation of five cents, which is
the reusable bag credit. It adds up!
Bean totals for May and June were:
LGBT Center
$261.60
WI Bike Fed
$253.40
Kane St. Community Garden $364.30
er
Rocheosdt en nickels
wo
In our Rochester store,
donate your reusable bag credits to
community building through the Wooden
Nickels program. For every reusable bag you
use, you’ll receive a Wooden Nickel token to
donate to a local organization.
As this issue of the Shopper goes to press,
the bean jars for July and August are
steadily filling. La Crosse People’s shoppers
are currently helping to support the
Kickapoo Valley Stewardship Network, Bluff
Country Family Resources, and Coulee
Council on Addictions.
Every two months, PFC selects three local
nonprofit organizations as Beans for Bags
recipients, representing the issue areas of
food, animal well-being and social justice.
The application is on the PFC website.
Growing at Kane St. Community Garden.
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2015
9
Friday and Saturday Farmers’
Markets in Cameron Park
Cameron Park Market Association’s long running Friday evening
market returned on May 1st, and runs every Friday through October 30th, from
4 p.m. to 8 p.m. or dusk (whichever is earlier). CPMA is also pleased to offer a new
Saturday morning market beginning May 9th, 8 a.m. to 1 p.m., through October 31st.
Both markets are held in Cameron Park on King Street between 4th and 5th. Each
market will offer a vast variety of local goods grown and produced within 100 miles of
La Crosse. Produce, bedding plants, mushrooms, honey, syrup, eggs, dairy, meat, baked
goods, canned goods, prepared foods, art, pottery, jewelry, and more!
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]
• See www.cameronparkmarket.org for the full
season schedule, updated regularly
With support from UnitedHealthCare and the Coulee Food System Coalition,
Cameron Park Farmers market is excited to once again accept FoodShare/EBT or
debit cards to purchase goods from market vendors. Check www.cameronparkmarket.org
for a list of Double Token
Days for FoodShare
customers.
Please use the Market
Street Parking Ramp with
entrance on Jay Street
when attending the farmers
market.
Winter market details
coming soon.
Rochester Member Picnic
Saturday, September 12,
12 to 2 p.m.
At Soldiers Field in Rochester!
PFC Staff
&
Member Art Fair
Saturday, September 12,
9 a.m. to 4 p.m.
PFC — Rochester Parking Lot
Art and wares from Rochester’s creative people.
Come by before or after the Member Picnic!
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2015
GENERAL MANAGER ’ S REPORT
Lizzy Haywood,
interim general manager
arly in the summer one of the
pioneers of food co-ops in our
region passed away. Roger Lacher
was instrumental in the development of
Famine Foods Cooperative in Winona (now
Bluff Country Co-op, going on 43 years
strong). I was gifted by his wife an original
document from Famine Foods, circa 1974: a
price list of the 87 items stocked in the tiny
grocery store. It is a glimpse into the world
occupied by natural food enthusiasts and
anti-corporation crusaders, with a host of
soy products and sweeteners in bulk. There
was a single bread offering: whole wheat,
for 44¢.
People’s Food Co-op’s beginnings were
similar to those in Winona, and you are a
co-op member because we have grown and
evolved with your needs. During these
decades, and more so in recent years, we
have struck a balance between the best
economical, environmental, and nutritional
values for our community. The merger of
the Rochester and La Crosse co-ops means
that we’ve been able to reduce prices by
increasing efficiencies. As National Co-op
Month approaches, you should be proud
that our vision of a sustainable cooperative
community is bringing low-cost, fresh
foods to people throughout the region.
The price list is also reflective of how the
needs of co-op members change over time.
I am proud. I am proud that we have
achieved this together. I am proud that I
E
have roots in the Winona co-op community
and have subsequently been able to
contribute to PFC’s success, too. During
this time of leadership transition I am here
to carry on the legacy of PFC: building
community through operating the best
fresh food market in the area.
I look forward to meeting more of you
during our big events this fall: Member
Picnic in Rochester on September 12,
and the Annual Member Meeting on
December 5. In the meantime, enjoy the
wonderful heightened energy of the
harvest season, and celebrate your own
contributions to a healthy community
during National Co-op Month.
— Lizzy
co-op month | october 2015
OUR EIGHT COOPERATIVE PRINCIPLES
1 voluntary and open membership
2 democratic member control
3 member economic participation
4 autonomy and independence
5 education, training, and information
6 cooperation among co-operatives
7 concern for community
8 respect for diversity
When it comes to “buying local,” cooperative businesses stand out.
That’s because cooperatives are locally grown by everyday people who
join together to solve a problem or meet a need.
Support your community and local jobs by choosing to shop
co-op businesses and brands!
•
2015
11
BACK TO SCHOOL WITH
People’s Food Co-op
E ATING
IN THE RAW
att Bennett has been a mainstay
of PFC—Rochester’s education
program. He works part-time in
the produce department at People’s and
also teaches courses in healthy eating in
the Twin Cities and at the Whole Foods
Co-op in Duluth.
M
He taught his first class at PFC a year ago
last April, the class response was
enthusiastic, and he hasn’t looked back.
Matt’s taught a number of classes for the
co-op since then, all reflecting his interest
in the health benefits of a raw foods diet.
“I do different themes for each class,”
Matt says. “Smoothies, soup, and salad
dressings, for example; or Raw Foods
101.” Matt’s been a practitioner of a raw
food diet for about the last four years,
becoming intrigued by the notion after
hearing a radio program about juicing.
“I did a 10-day juice fast after that. It was
my first step into this. I found I had more
energy; I was thinking clearer. And over
time I just kept adding things, and taking
things out of my diet.” He’s been excited
enough with the possibilities of his new
diet that he’s taken certification courses in
Atlanta and Florida.
Matt’s classes for PFC take place in
the community room and are usually
scheduled for Saturdays. He finds that
the students are engaged and full of
questions. “All they’ve been exposed to
is the food industry’s marketing, so when
they get a new perspective on food it’s
an eye opening experience for them.”
He’s concerned with helping his students
make critical choices in our consumer
society. “I want to help people take their
lives back,” Matt says—which just might
be the motto of many teachers.
Although Matt says his diet is almost
completely raw food, he doesn’t expect that
his students will share his enthusiasm
completely. “You don’t have to go 100% raw
food to feel the benefits in so many areas,”
he says. Indeed, the message isn’t very
complicated: eat more fruits and vegetables
for a healthier life. And Matt has lots of
ideas to make that a tasty choice. Concerns
about conventional vs. organic produce are
secondary for Matt. “I’ll talk about organic
produce, but whether conventional or
organic, it’s still a big boost to your health
if you increase the amount of raw food in
your diet,” Matt says.
“I talk more about the benefits of this
lifestyle rather than focusing on the
negative,” Matt says. “If you knew how
good you could feel, you wouldn’t want to
go back [to the standard American diet].”
Matt will be teaching a class on fall soups
on Saturday, September 19 and a class on
preservation on October 17. You may also
be interested in his videos posted on his
YouTube channel at: www.youtube.com/
user/smallstepstosuccess.
Below are some of Matt’s recipes from a
recent class. See you in school!
Banana Berry Smoothie
5 ripe bananas
2 cups leafy green of choice
1 cup filtered water
1 cup berries of choice
1 tablespoon cinnamon
Directions
Add all ingredients to a blender and mix until smooth.
Walnut Paté Sliders
2 cups walnuts (soaked and rinsed)
4 green onions
2 medium carrots
2 stalks celery
6 sun dried tomatoes
2 large cucumbers
1 tsp cumin
1 tsp chili powder
1 tsp tumeric
1 tsp sea salt
Directions
Add all ingredients, except the cucumbers, in a food processor
and process until almost smooth.
Matt Bennett, Rochester staff member and cooking instructor.
12
•
2015
Slice cucumbers lengthwise into slices to use as the “bread” to hold
together these little sandwiches/sliders. Place pate mixture onto one
slice of cucumber and top with another cucumber slice.
LA CROSSE MEMBER SERVICES MANAGER
Linda Riddle
As the new Member Services Manager
for La Crosse PFC, I am having great
fun planning and facilitating interesting
classes on a variety of topics! We’re
shifting toward comfort foods as we
move into autumn; please get your
registrations in early, as classes are filling
up! I am listening and responding to
comments from members while planning
classes and recruiting instructors, so
please contact me anytime with your
ideas for classes or anything else I can
do to enhance your experience as a
PFC member! I will see you in the
community room!
—Linda Riddle
608.784.5798 x2006
MEDICINE IN THE CUPBOARD
onnie Kreckow is a business owner,
herbalist, and instructor at People’s
Food Co-op—Rochester. She
started Simply ‘Bee’ Natural 15 years ago
and has been supplying PFC with her line
of herbal products for the last two years.
B
Bonnie finds that education is a big part of
her business. “You have to educate people
to read the labels [on store products]. You
have to know what you’re putting in your
body.”
Knowing what you’re consuming extends
to her herbal business. Bonnie uses
certified organic plants for any products
that she intends to ship. As she says: “I’m
an herbalist. You can’t use a plant that’s
been sprayed with toxic chemicals to heal
someone. I’m trying to get rid of toxins,
not add them.”
She notes though that when she’s doing
in-person consultations, she prefers to use
local plants that may not be organically
certified. “I’ll treat the client with herbs
that are around us.” The local plants she
uses are from her own garden, or from
places she’s foraged where she knows
there’s been no chemical spraying. After
our interview she takes me up the hill
above Winona to introduce me to her
favorite goldenseal (Hydrastis canadensis
L.) plant.
Take your medicine
La Crosse Member Services Manager Linda Riddle.
Bonnie likes to quote the Greek
philosopher Hippocrates on medicine:
“Let food be your medicine, and medicine
your food.” She adds: “People don’t
realize that the oregano, thyme, and
cinnamon in your kitchen are medicines.
It’s the medicine in your cupboard.” She
finds that co-op people are a natural for
her classes. “They’re the ones who cook
from scratch. It takes more work, but you
know ‘convenience’ was not a word in my
mother’s vocabulary.”
Bonnie finds that certain common herbs
can be helpful in maintaining good health.
“If you’re using thyme and rosemary all
winter, you’ll keep colds at bay.”
In her consultation work as an herbalist,
she finds that two-thirds of her business is
working on her client’s diet. “I teach
people to go back to the basics. I urge
people to grow their own herbs, or go to
the co-op, or the farmers’ markets.”
Peoples’ Food Co-op in La Crosse and
Rochester carry a wide range of Simply
‘Bee’ Natural salves, ointments, tonics, and
more. Bonnie will be teaching two courses
at PFC—Rochester, October 13.
Bonnie Kreckow in her apothecary.
•
2015
13
Autumn
COOKING CLASSES
La Crosse location
Organic Lawn Care
Wednesday, September 9 • 5:30–7 p.m. • with Judson Steinback
Come learn how to care for your lawn organically with Judson
Steinback of Coulee Region Ecoscapes LLC. We will focus on
how to create a beautiful, safe, and healthy lawn free of toxic
chemicals and synthetic fertilizers. Class tuition: $10 members;
$20 nonmembers.
Making Kimchi
Thursday, September 10 • 5:30–7 p.m. • with Faith Anacker
Kimchi is the national dish of Korea, fermented and spicy with
lots of variations! Join Faith Anacker of Fizzeology Foods LLC
as she demonstrates how to make kimchi using local, organic,
and seasonal vegetables. Students will leave with their own jar
of kimchi and the confidence to make more at home! Class
tuition: $15 members; $25 nonmembers.
Food Preservation: Canning Plus!
Tuesday, September 15 • 5:30–7:30 p.m. • with Naomi Fruechte
Learn the basics of canning in this class which will feature canning
produce using the pressure canning method and the water bath
method. Principles of food preservation, procedures, and
equipment will be covered. Each class member will take home a
jar of food canned during the class. If time permits, freezing will
also be discussed. Class tuition: $15 members; $25 nonmembers.
Wellness Concepts: A Healthy Lifestyle
demos
vinegars. You will need to bring some kind of wine to the class
in a quart-size canning jar. She will provide the bacterial
“mother” and an easy-to-follow procedure for culturing your
own vinegars. Class tuition: $15 members; $25 nonmembers.
Fruit Vinegars: A 5-Course Dinner*
Sunday, October 11 • 4–6 p.m. • with Cindy Hale
Cindy Hale of Clover Valley Farms & Vinegary will lead you on
a 5-course tour exploring the ways that you can use culinary
vinegars to enhance the flavor, enjoyment, and healthfulness
of foods and beverages. This two-hour class will include an
appetizer, beverage, salad, small entree, and dessert—all using
different kinds of fruit vinegars. You will leave with recipes and
ideas for your own kitchen. All items served will be gluten free.
Class tuition: $20 members; $30 nonmembers.
Monster Bash: Halloween Kids’ Cooking
Saturday, October 17 • 11 a.m.–12:30 p.m. • with Heather
Trussoni
Geared for kids ages 8 to 12. We will make ghoulish gourmet
items, and creepy crawling creations and tell tales that would
scare Frankenstein! Come for pumpkin carving and some real
cooking! Halloween costumes optional but encouraged! Class
Red Wines: Old World vs. New World
Monday, October 19 • 6:00–7:30 p.m. • with Todd Wohlert
Join Faith of Fizzeology Foods LLC in a discussion of holistic
life practices that increase sustainability while on a limited
budget. Taste several simple low-cost health foods and learn
some simple concepts for a healthy lifestyle. Class participants
will receive an in-depth handout with recipes and more to take
home. Class tuition: $10 members; $20 nonmembers.
Join Todd Wohlert of Purple Feet Wines to compare and
contrast three types of red wine from France and Italy with
their counterparts from Australia, California, New Zealand,
and Argentina. Each type (Pinot Noir, Cabernet, and Malbec)
will be accompanied with a delicious pairing of food and
breads. Must be 21 and preregistered for this class, which is
limited to 20 participants. Class tuition: $15 members; $25
nonmembers. Class meets in Hackberry’s Bistro.
Kitchen Basics: Knives
Grandma’s Kitchen: Honoring Traditions
Thursday, September 24 • 6–7:30 p.m. • with Faith Anacker
Monday, September 28 • 5:30–7 p.m. • with Anthony Swartwout
Chef Anthony of The Mint in La Crosse will talk us through
the proper use and care for kitchen knives and which knives to
use. He will also demonstrate cutting techniques that make
kitchen time more efficient, more enjoyable, and safer. Class
Making Fruit Vinegars*
Sunday, October 11 • noon–2 p.m. • with Cindy Hale
Cindy Hale of Clover Valley Farms & Vinegary will give a quick
introduction to the different type of vinegars, how they are
made, and their characteristics. She will then lead you through
the steps of creating your own homemade wine and fruit
14
&
•
2015
Wednesday, October 28 • 5:30–7 p.m. • with Heather Trussoni
Join Heather as she cooks a kettle of bean & ham soup using a
cherished family recipe of her grandma’s. Learn about soup
bases and comfort foods for the cold evenings ahead. We will
also make a spice cake using a recipe given to Heather by her
great-grandmother. You are welcome to bring a family recipe
and favorite story to share as we honor traditions and food
culture. Yes, we will eat the soup and the cake! Class tuition:
$15 members; $25 nonmembers.
*Sign up for both of Cindy’s Sunday, October
11 vinegar classes for a $5 discount!
Rochester location
Bike commuting 101
Karma Laughter Yoga Project
Wednesday, September 9 • 5:30–6:30 p.m. • with Kelly
Corbin
Tuesdays, October 6, November 3, and
December 1 • 6–7 p.m. • with Amy Heath
Ever consider bike commuting? Learn the basics of bike
commuting in the comfort of a classroom. This free hour-long
workshop will cover what to wear, rules of the road, basic bike
maintenance, tips, and tricks. Bring your questions! Class
tuition: Free.
Fall Soups
The intention of the Karma Laughter Yoga Project is to
combine the healing powers of laughter and altruism. Laughter
yoga is a playful combination of stretching, breathing, and
laughter exercises. Each laughter yoga session is designated
to a specific charity within the Rochester community. Class
tuition: Free. Donations encouraged; proceeds to benefit
local charity organizations.
Saturday, September 19 • 11 a.m.–1:00 p.m. • with Matt
Bennett
Is Stress Affecting your Health?
Fall soups using healthy foods. Join Matt Bennett as he creates
delicious soups from the vegetables right out of your garden.
Matt will focus on local and raw produce. His speciality to be
sure! Class tuition: $15 members; $25 nonmembers.
Making Fruit Vinegars
Monday, October 12 • 6–8 p.m. • with Cindy Hale
Cindy Hale of Clover Valley Farms & Vinegary will give a quick
introduction to the different type of vinegars, how they are
made, and their characteristics. She will then lead you through
the steps of creating your own homemade wine and fruit
vinegars. You will need to bring some kind of wine to the class
in a quart-size canning jar. She will provide the bacterial
“mother” and an-easy-to follow procedure for culturing your
own vinegars. Class tuition: $15 members; $25 nonmembers.
Tuesday, October 13 • 6–8 p.m. • with Bonnie Kreckow
Stress may be the precursor to many health issues. Bonnie,
our local herbalist/practitioner is going to share with you how
stress can manifest into other health issues. Stress may be
the underlying factor for these issues and should not be
overlooked. This class is going to evaluate stress, look at
food choices, life style, and how you can minimize the stress
in your life. Doing this can help you feel better, look better,
and sleep better.
Dehydrating your Fall Produce
Saturday, October 17 • 11 a.m.–1 p.m. • with Matt Bennett
So winter is a right around the bend, but you have so much
fall harvest. What to do? Join PFC’s Matt Bennett as he
teaches methods of dehydration. Class tuition: $15 members;
$25 nonmembers.
Chopped Dinner at 4Daughters
Friday, October 23 • 7 p.m. • with Erik Kleven
Chef Erik Kleven from 4Daughters teams up with PFC to
recreate a Chopped!-style dinner where fun, exciting dishes
are created on the spot and paired with wine. Contact
4Daughters to sign up: 507.346.7300.
Be sure to check the People’s Food
Co-op website for upcoming classes
and events! www.pfc.coop
• Register in person or by 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 cancellations made by preregistered participants
must be made 48 hours before class time to qualify
for a refund. Please wear a hair restraint to all cooking
classes. (Dishes may be subject to change at instructor’s
discretion.)
•
2015
15
Another benefit of membership:
Take advantage of these sales all
month long, or preorder by the
case to take an additional 10% off !
MEMBER SPECIALS
r
e
b
m
Septe
All member specials are
available at both stores!
GREAT MIDWEST
$1.50 off each
Half Price!
Vitamin C
Save $1.00
Save $1.00
STURDIWHEAT
local
Pancake Mix
Save $1.20
2 lb., reg. price $5.19
local
KEMP ’ S
Half & Half
$2.00/lb off
co-op
Save 40¢
16 oz., reg. price $1.59
co-op
co-op
EAST WIND
Cottage Cheese
Cashew Butter
Save $1.00
Save $3.30
All 24 oz. varieties, reg. price $3.99
CO - OP ’ S OWN
CO - OP ’ S OWN
L-lysine
Melatonin
Save $1.70
Save $1.00
500 mg., 100 veg. cap., reg. price $10.99
5 ct., reg. price $4.99
1,000 mg., 50 tabs., reg. price $6.99
MARIEKE GOUDAS
local
All Varieties
local
Save $1.00
128 oz., reg. price $13.99
Vitamin B6
r
e
b
o
t
c
O
Bagels
Save $4.00
CO - OP ’ S OWN
100 mg., 100 tabs, reg. price $6.69
16
ST. PAUL BAGELRY
Apple Juice organic
CO - OP ’ S OWN
WESTBY
Save 50¢
FIELD DAY
Crinkle Cut Spuds
& Hashbrowns organic
Milk
64 oz., Whole, 1%, & Skim
local
local
All Monterey Jacks
SNO PAC
local
WW HOMESTEAD
•
3 mg., 60 tabs, reg. price $5.39
2015
co-op
EQUAL EXCHANGE
Hot Chocolate Mix
Half Price!
fair
trade
FRONTIER CO - OP
co-op Bulk Cinnamon
o rg a n i c
Half Price!
ground, reg. price $10.00/lb
welcome
NEW PFC OWNERS
A hearty welcome to our many new members !
La Crosse Members
Rochester Members
Laura Veselovsky
Melissa Anderson
Barb Crain
Dawn Rue
Leighton Lewis
Beth M. Hautala
Ed Moore & Crys Moore
Deb Congdon
Nikki Dockendorff & Joe
Dockendorff
Ashley Haug & Alex Macak
Lindsey Rushford
Ben Kruse & Nichole Kruse
Kristin Ross
Carol Ludlow
Sandy Roberge & Amanda
Grunwald
Audrey Schossow
Grant Engfer & Anna Zakem
Matt Paul & Anna Klusendorf
Marcia Bentley
Kyle Kreul
Jane Strangstalien
Pamela Dixon & David
Anderson
Mary Mormann
Deb Sullivan
Alison Gegios
Peggy Severson & Gary Severson
K. Jakelyn Coon & Carlton Coon
Margaret O’Meara
Emily Eichman
Jack Zabrowski & Aimee
Zabrowski
Jacqueline Marcou & Joe
Doperalski
Tushar Das
Laurie Diekrager
Jason Kleinsasser
Tamara Nauman & Andrew
Nauman
Angela Y. Esquibel
Jennifer Buck
Michael Soll
Rebecca L. Maki-Wallander
Diana Nickelotti
Katy Klinefelter
Michelle Boge & Thane Boge
Brittany Erickson
Kathy Rasmussen
Jessie Pipp
Luke Peterson & Amanda
Peterson
Gina Mason
Sara Teska & Richard Teska
Sally Houg-Massaro & Alexander
Massaro
Biljana Seremet
Glenda Evans
Hannah Miller
Mark Alme
Heather Lekatz
Kristi Vickers Douglas
Lori Odegard
Jason Wetzel
Susan Curtis & Curtis Huber
Susanna Basappa
Klaudia Perry & Kate Perry
Hjordi Danielson
Kayla Nixon
Isabel Hujoel
Clint Miller & Patty Miller
Cathy Jacque
Karen LeQuia
Tim DeGrado
Patty Montoya & Damian
Montoya
Penelope Duffy
Susie Stageberg
J. Benson Mattison Jr.
Laura Hammel
Casey Putschoegl
Jane K. Rodeheffer & Richard
Rodeheffer
Sharon Jacobsen
Mollie Doyle
Ron Nelson
Mary L. Bayrd & George
O. Bayrd
Jodie Archer
Michael Musch &
Brian Keller-Heikkila & Willa
Keller-Heikkila
Sarah Chairpairini
Dave Rosen
Tressa M. Maier & Thomas
R. Maier
Michelle Freeman
Earlene Wickre
Eric Lockington & Karen
Lockington
Hannah G. Lechner
Lindsey Meek
Megan Kleven
Patricia G. Anderson &
Glen Au
Sandra Dirks & Arlen Dirks
Catherine L. Brandel &
Paul T. Bauer
Gloria Monk
Raymund Razonable
Susan Thompson
Lynnelle Rodenz
Nesrine Maalouf & Joseph
Maalouf
Diane Joyce
REMINDER TO MEMBERS
If you have moved, changed phone numbers, married,
divorced, etc., please notify the Co-op by filling out a
membership change form at the service desk. Thank
you for keeping us up to date!
Happy Hour—Rochester
Wednesdays at
People’s Food Co-op!
Wednesdays from 4 to 7 p.m. at PFC—Rochester!
Get 50% off select, top quality produce!
50% off selected Co-op’s Own meats
50% off the entire coffee/tea/smoothie deli menu
Veggie sliders made fresh for you!
Look for the starburst signs to find the deals!
SAMPLES , UNBEATABLE DEALS , DELICIOUS FOOD — AT
•
PFC!
2015
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]
Life Insurance
Annuities
Estate Planning
Retirement
Healing
from Brazil
Pamela will talk about her trips
to Brazil at a free program.
Weds., October 7 • 6–7:45 p.m.
La Crosse Public Library
800 Main Street • La Crosse
Come learn about:
Pamela Radosen, M.S.
• The world-renowned healer affectionately
known as John of God
• The Casa de Dom Inácio de Loyola, his
famous healing center in Brazil
• Pamela’s guided trip to the Casa:
March 6– March 20, 2016
Everyone is welcome!
Business 507.288.2366
Cell 507.259.8357
Home 507.281.3358
Fax 507.288.2358
Garrison Counseling, Inc.
• Counseling Services for Youth,
Adolescents, Adults & Couples
• Divorce/Family Mediation Services
319 Main St. • Suite 510
La Crosse, WI 54601 • 608-796-1114
www.garrisoncounselingservices.com
Deborah Garrison, LCSW • Christi Nowland, LCSW
Tamara Hill, LMFT • Melissa Fannin, LPC, ATR
• Most insurances and self-pay accepted
pamelaradosen.com
608.787.1865 | La Crosse • Wisconsin
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.
If you are interested in
advertising in the Co-op Shopper,
please contact Kevin Ducey,
People’s Food Co-op,
@ 608.784.5798 x1009
or e-mail Kevin at
[email protected]
18
•
2015
221 Pearl Street
La Crosse, WI
www.dimsumteashop.com
Hrs:Mon.– Sat.10a.m.– 7p.m.&Sun11a.m . – 3p.m.
Ph.608-738-1221
Veggie & Yoga Night
Bulk Tea & Gifts
Bubble Teas • Smoothies
Dim Sum & Soups
Tea Party • Dumpling Class
Drink better, live with health
Announcing:
Full-Day Mindfulness Based
Stress Reduction Program
By Marty Kreuzer, MS LSCW
& Vanee Songsiridej, MD
Saturday, October 17, 9 a.m.– 4 p.m.
Register by October 10
Location: Franciscan Spirituality Center
Registration Fee: $50
(checks payable to Seven Rivers Mindfulness)
Coming in March 2016:
Eight Week Mindfulness Based
Stress Reduction Program
March 8–April 26
For further details and registration go to:
http://7riversmindfulness.com
or call: 608-784-8688
•
2015
19
People’s Food Co-op
Follow us on Twitter, Facebook, or Instagram
postal return address:
315 Fifth Avenue South
La Crosse, WI 54601
608.784.5798
PRSRT STD
U.S. Postage
PAID
DPC
www.pfc.coop
La Crosse Hours:
7 a.m. to 10 p.m. Daily
Rochester Hours:
6 a.m. to 10 p.m. Daily
change service
requested
l
Members, do we have your
current email address?
Electronic voting for board elections
is coming soon! If we have your email
address we will email you a link to the
electronic ballot. If we do not have
your current email, please send to
[email protected]
Rochester
Apple Pie Baking Contest
TWO PIE CONTESTS , TWO LOCATIONS ,
SAME DATE , SAME TIME !
Entry Form
NAME:
____________________________
ADDRESS: ____________________________
____________________________
PHONE:
____________________________
MEMBER # (if applicable): ________________
Only one pie per participant! Thank you.
LaApple
Crosse
Pie Baking Contest
Entry Form
NAME:
____________________________
ADDRESS: ____________________________
____________________________
PHONE:
____________________________
MEMBER # (if applicable): ________________
Only one pie per participant! Thank you.
Rochester & La Crosse
Apple Pie Contest!
Saturday, October 10, judging starts at 11:00 a.m.
details on page three

September – October 2015 Newsletter - People`s Food Co-op

Transcription

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