natural natural - Willy Street Co-op

Transcription

Reader
A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI
VOLUME 40 • ISSUE 12 • DECEMBER 2013
Maple Sugar
Candy Forest
86 miles
Honey Cinnamon Caramel Swamp
NATURAL
Candy Making
Candy Making
CHANGE SERVICE REQUESTED
POSTMASTER: DATED MATERIAL
1882 E. Main Street • Madison, WI • 53704
PRSRT STD
U.S. POSTAGE
PAID
MADISON, WI
PERMIT NO. 1723
Tuesday, December 24th: Open until 6:00pm
Wednesday, December 25th: Closed
Tuesday, December 31st: Regular hours (7:30am–9:30pm)
Wednesday, January 1st: Closed
Fudge Mountains
IN THIS ISSUE
Our Annual Cheese Compendium;
New Seasonal Bakery Items; Food Security;
First Annual Ends Policy M
Report; AND MORE!
ou
SPECIAL STORE HOURS
n t ain Pas
s
s
124 mile
WILLY STREET CO-OP
MISSION STATEMENT
Reader
The Williamson Street Grocery
Co-op is an economically and
environmentally sustainable, cooperatively owned grocery business
that serves the needs of its Owners
and employees. We are a cornerstone of a vibrant community
in south-central Wisconsin that
provides fairly priced goods and
services while supporting local
and organic suppliers.
Published monthly by Willy Street Co-op
1221 Williamson Street, Madison, WI 53703, 608-251-6776
EDITOR & LAYOUT: Liz Wermcrantz
ADVERTISING: Liz Wermcrantz
COVER DESIGN: Hallie Zillman-Bouche
SALE FLYER DESIGN: Hallie Zillman-Bouche
GRAPHICS: Hallie Zillman-Bouche
PROOFREADER: Valerie Secaur
RECIPE SELECTION: Serenity Voss
SALE FLYER LAYOUT: Liz Wermcrantz
PRINTING: Wingra Printing Group
WILLY STREET CO-OP
BOARD OF DIRECTORS
The Willy Street Co-op Reader is the monthly communications link among the
Co-op Board, staff and Owners. It provides information about the Co-op’s services
and business as well as about cooking, nutrition, health, sustainable agriculture and
more. Views and opinions expressed in the Reader do not necessarily represent those
of the Co-op’s Directors, staff or Ownership. Acceptance of advertising does not indicate endorsement of the product or service offered. Articles are presented for information purposes only. Before taking action, you should always consult a professional for
advice. Articles may be reprinted with permission from the editor.
SUBMISSIONS
All advertising submissions must be reserved and arranged with the editor by the
10th of the month previous to publication. All advertisement copy must be submitted by the 15th of the month. Submissions should be emailed to l.wermcrantz@
willystreet.coop or mailed to Willy Street Co-op according to submission requirements.
CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800
BUSINESS OFFICE: 608-251-0884
FAX: 608-251-3121
SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450
GENERAL E-MAIL: [email protected]
GENERAL MANAGER: [email protected]
EDITOR: [email protected]
PREORDERS: EAST: [email protected]; WEST: ws.preorders@
willystreet.coop
WEBSITE: www.willystreet.coop
BOARD E-MAIL: [email protected]
STORE HOURS: 7:30am to 9:30pm, every day
East Juice Bar: 7:30am to 6:00pm; West Juice Bar: M-F: 7:30am-7:00pm
& Sat-Sun: 7:30am-6:00pm.
Deli: 7:30am to 9:00pm
Seafood Center–East and West: Monday–Saturday, 8:00am to 8:00pm; Sunday, 8:00am to 6:00pm.
Marti Ryan, President
Holly Fearing, Vice President
Courtney Berner
Rick Bernstein Dawn Matlak
Raechel Pundsack Karen Bassler
George Hofheimer
Mike Engel
Daniel Ramos Haaz
BOARD CONTACT INFO:
[email protected]
[email protected] (includes the GM and Executive Assistant)
BOARD MEETING SCHEDULE
December 17th (Willy East)
January 21st (Willy West)
February 18th (Willy East)
March 18th (Willy West)
April 15th (Willy East)
May 20th (Willy West)
June 17th (Willy East)
July 10th (TBD)
July 15th (Willy West)
August 19th: Board Meeting and
Special Membership Meeting (Willy
East)
September 16th (Willy West)
October 21st (Willy East)
(All regular meetings are held in the
Community Room unless otherwise noted. All
meetings begin at 6:30pm)
IN THIS ISSUE
ATTORNEY
PAUL O’FLANAGAN
Coop member,
PROGRESSIVE & LOCAL
LAW FIRM OFFERING:
WILLS, TRUSTS, TAX,
ESTATE PLANS, PROBATE,
GUARDIANSHIP & FAMILY
ASSISTANCE TO FOLKS
AT LOW COST.
CALL: 608-630-5068
2
3 Customer Comments
4 Business Matters
4-5 Cooperative Food
Justice
5-6
Community Room
Calendar—West
6-7
West Produce Fall
Farm Tour
7
Give the Gift of
Supplements
Willy Street Co-op Reader, decemBER 2013
8
Fiscal Year 2014
Operating and Capital
Budgets
9
Groceries as Gifts
10 New Seasonal Bakery
Items
11-14 Our Annual Cheese Compendium
15-18 SPECIALS PAGES
19
Food Safety or Food
Foolishness?
20-21 Food Security
22-25 Natural Candy-Making
26
First Annual Ends Policy Report
28-30 Recipes and Drink
Recommendations
31
New Products
CUSTOMER COMMENTS
Write Us!
We welcome your comments
and give each one attention
and serious consideration.
Send them to [email protected] or fill
out a Customer Comment form
in the Owner Resources area.
Each month a small selection is
printed in the Reader. The rest
can be found in the commons
or in the binder near Customer
Service. Thank you!
MORE BATHROOMS
Q: Another women’s restroom
please!!
A: Hello there, Thanks for sharing
your hope for another women’s restroom
at Willy East. We hear you! Our remodel
plans—which we are starting to execute
right now—include three gender-neutral
customer restrooms and one more staff
restroom than we have now. We hope
the result will be little-to-no waiting for
restrooms in the future. Thanks again for
your input! –Dan Frost, Store Manager–
East
THE ALPHABET GOES LIKE
THIS
Q: I’m 11 and I noticed that in the
children’s area the ABC charts are
right next to each other so little kids
might get confused with how the ABCs
go. For example, it looks like the alphabet goes ABCDOPQRSEFGHI etc.
A: Thanks for noticing this! The
signs have been rearranged for the alphabet to read through properly. Thanks
again! –Liz Hawley, Cooperative Services Assistant
COUPONS
Q: I really hate coupons. I don’t
have time to sift through them and
when I have they’re often for things I
don’t usually buy. Is there a way you
could instead offer a discount when
people check out over a certain dollar
amount, so those who buy most save
most? Also—it’s so traditional grocery
store.
A: I think you may be referring to the
recent coupon mailer sent by the National Cooperative Grocers Association.
At this point, we are only sending that
out once per year, so you don’t have to
deal with this for a while again. We can
also take you off the mailing list for it if
you wish. We get those coupons thanks
to NCGA’s relationships with those
vendors—that is, the vendors pay for the
discounts, not us. We occasionally do
our own coupons, but not nearly to that
level. The vendors create the coupons as
an incentive to buy their product rather
than a reward for doing so; they wouldn’t
support us moving the discount to the
register for this reason. But, in profitable
years, the Co-op does issue a patronage
refund based on the amount you spend at
the stores, similar to what you suggest!
–Brendon Smith, Director of Communications
NATURAL FLAVORS
Q: What’s up with all the products
you carry that contain “natural flavor?” In my last shopping trip, my vanilla Brown Cow Yogurt and Talenti
Strawberry Gelato both had “natural
flavor” listed in their ingredients, and
you sell many more. As you know,
these flavors are often not natural at
all, and are derived using chemicals,
which, unfortunately, do not need to
be disclosed on the label. Large factories are responsible for manufacturing
both artificial and natural flavors,
intended to ultimately make a food
taste so “good” we want more. We do
not know if the chemicals used are
safe or not, especially since they are
not required to be disclosed. I get this
is Big Food here, and understand that
Target and Wal-Mart will sell these
items... but the CO-OP!!! You can
(and should!) do better. And do us all
a service by not carrying these products with unknown ingredients, with
potential health risks, and choosing
instead to carry only 100 percent pure,
natural and healthy food selections.
A: Thanks for taking the time to
write us with your comment!! I understand your misgivings about “natural flavors.” We are a consumer co-op that has
Owners with many different tastes. Although we strive to provide products that
are clean and often organic, our policy
steers product selection positively rather
than by process of elimination or exclusion, which allows us to meet customer
product requests while improving the
standard of our products overall. We do
talk to these companies to try to get them
to change the ingredients they use, and
sometimes we have success. I appreciate
your feedback, and we will consider it as
we craft policy moving forward. -Dean
Kallas, Grocery Category Manager
TAKE-A-BOOK BOOKCASES
Q: I see someone else has written
about the missing Read-To-Go bookcase. Your answer: We won’t have
room for a large bookcase with the
remodel. Are you kidding? What is
the remodel for if not to serve member
needs? Which the large Read-To-Go
bookcase did/will do, with only a 4’x2’
footprint. Be creative.
A: Thank you for sharing your
concerns about making books available
to the community. I was not able to pull
from the archives the previous comment
you speak of, nor was I the person who
previously responded, but I have put
some pieces of the puzzle together.
The Co-op has every intention of
keeping space allocated after the remodel
for Owner information and that includes
space for the community to share books,
brochures and other resources. We recognize this as an important priority for our
Owners, and are taking the time necessary to ensure that this need will be met
in a way that is organized and appealing. The bookcase near the bathrooms
was removed because it was becoming
overcrowded due to certain individuals
taking advantage of the space provided,
and leaving overflow on the Co-op floor.
We also felt that it was better to keep
community brochures and literature in
the front entryway so that more of our
Owners would use the information available. The bookcase itself was replaced by
a Little Free Library, which promotes the
Little Free Library project and will give
us the flexibility in the remodel to move
the popular book-sharing program to a
space that makes the most sense and gets
the most use. –Kirsten Moore, Director
of Cooperative Services
COOPERATIVE RECIPROCITY
This is the third time I’ve contacted Willy Street. I’ve tried the West
Side location, so hopefully East will
give me the information desired!
I’ll be moving to Washington and
want to know if my membership will
be valid at the Skagit Valley Food
Co-op (website: http://skagitfoodcoop.
com/).
A: It is possible that Skagit Valley
will accept Ownerships from other coops around the country, but many co-ops
outside of Wisconsin do not. If they do
not offer reciprocity, one option would
be for you to withdraw your Ownership
from Willy and then get a new Ownership at Skagit Valley when you move.
The Fair Share amount is redeemable to
the Owner within 90 days of written resignation from the Co-op. Please contact
[email protected] if this is the
option you would like to exercise.
Please let me know if I can assist
you further. –Kirsten Moore, Director of
Cooperative Services
GIFT CARDS
Do you sell gift cards via email or
the internet? My sister lives in Middleton and is a member at your co-op. I
prefer to get her a Christmas gift she
can use and am wondering if you sell
gift cards. Since I don’t live in your
area, I would need to purchase one via
the internet or mail.
A: What a thoughtful gift of good
food! Gift cards can be ordered remotely
in any amount. You can call us and pay
for it by credit card, and then we’ll mail
it to you or hold it at the desk. The store
closest to your sister is Willy West and
their number is 608-284-7800. Happy
holidays! -Kirsten Moore, Director of
Cooperative Services
SEA VEGGIES
Q: Kombu from Atlantic waters,
please. Sea veggies from Pacific are
very polluted from radioactive water
(Fukushima). Look into the issue—
radioactive fish off Pacific coast of US.
(I’m a member but live in California).
A: Thank you for sharing your
concerns about kombu with us. I spoke
with Patrick Humiston in our Grocery
department to find out more about what
our staff knows pertaining to this issue.
Turns out we are well aware and have
noted other Owners share similar concerns, but Pacific is all that is available to
us currently from our distributor, United
Natural Foods. We did have an Atlantic
variety from Maine Coast but this hasn’t
been available for months now. We will
continue to keep eyes and ears open for
Atlantic sources.
In the meantime, Eden Organics
offers a kombu from the northernmost
part of Japan, and claim to do extensive
testing before harvesting and packaging.
Eden Organics’ President and Chairman
Michael Potter’s latest statement regarding nuclear radiation food safety was
posted on their website in November of
2011 and claims “efforts, both here and in
Japan, have been continuously successful
in avoiding radiation contamination of
Eden imported foods from Japan, and that
tests clearly and unequivocally demonstrate this.” You can read the full statement which includes information about
their testing methods at: www.edenfoods.
com/articles/view.php?articles_id=199.
Thanks for reminding us to continue
considering this topic of interest. We
appreciate the heads up. -Kirsten Moore,
Director of Cooperative Services
CORRECTION
We inadvertently omitted a key word
in a Customer Comment we published
last month. It should have read: “...
We source the sour cream from Westby
Creamery Dairy Cooperative in Westby,
WI, which is farmer-owned and uses
all Rbst-FREE (Recombinant bovine
somatotropin) (and some organic) milk in
their production...”
3
GENERAL MANAGER’S REPORT
Business Matters
D
ecember,
the last
month
of 2013.
The sun will start
creeping back into
our lives at the
Solstice on Deby Anya
cember 21st, and
Firszt,
there are lots of
General
other holidays to
celebrate over the
Manager
next four weeks.
Whatever and however you celebrate
this month, I hope you get to eat a lot
of delicious food!
WILLY EAST REMODEL
By now I expect all of you have
noticed that construction is underway
on the remodel of 1221. This month’s
activities are focused preparing the
site for construction, the expansion
of the receiving area on the Jenifer
Street side of the property (which
includes not one, but TWO staff
bathrooms), and installation of a temporary sidewalk at the front entrance.
As a side note, the staff currently in
the basement office will be temporarily located to an offsite office.
THIRD SITE CRITERIA
TASK FORCE
In late October I formed a task
force of Owners, Board members and
staff to develop criteria to use when
selecting a third retail site. This group
has met several times and is on track
to give a third site recommendation to
the Board of Directors in January or
February 2014.
STRATEGIC PLANNING
The Board of Directors is in the
process of selecting a consultant to
help develop an organization-wide
strategic plan for the next 3-5 years.
The overall goal of this strategic
planning effort will be to assist Willy
Street Co-op Board members and
management in clarifying strategic
objectives for the organization, as well
as providing a roadmap for translating these objectives into future growth
and expansion opportunities. As our
Co-op grows, opportunities for greater
community engagement and overall
expansion are tremendous. A strategic
plan will help us make timely decisions about which opportunities align
best with Willy Street Co-op’s mission.
OPEN BOOK MANAGEMENT AND GOOGLE APPS
Internally, staff have gone through
two major “sea changes” over the
past couple of months. I am happy to
report that Open Book Management
continues to provide new opportunities for participatory management
throughout the organization. For
more information on Open Book
Management, check out this site:
openbookmanagement.com. We also
transitioned to using Google Apps for
our email, calendars and other work.
It was certainly an adjustment, but has
enabled greater internal efficiencies,
as well as more ways to work collaboratively! Kudos to James Phetteplace
(our Information Services Manager),
our IT team, and our partnering organization CloudBakers, for managing
this transition so successfully.
“At times our own light goes out
and is rekindled by a spark from
another person. Each of us has cause
to think with deep gratitude of those
who have lighted the flame within us.”
-Albert Schweitzer
A THANK YOU TO ALL OF US
Dear Co-op Owners and Patrons,
During my last few visits to your (our) stores, I was somewhat mystificed by
the “Happy Birthdays!” I was receiving because my birthday isn’t until 12/20.
The mystery was solved when I caught up on my reading and saw the announcement in the Willy Street Reader.
On Friday I was presented with two birthday cards, loaded with signatures,
and a very generous gift certificate. I am not a person who cries easily, but I was
sorely tempted at that moment.
One would think that delivering bread to a store (or stores) twice a week
would get pretty boring after forty years, but I assure you that those deliveries are
the highlights of my week, primarily because I meet so many upbeat people at the
stores. I am very happy and proud to be part of such a wonderful organization.
The gift certificate won’t last forever, but the birthday cards will be pinned to
my bulletin board and will remain there from now on. Thank you all so much.
Yours truly, Dolores Kamm, Kamm’s Farm Bakery
4
BOARD REPORT
Cooperative Food Justice
T
he very first
cooperative principle states,
“cooperatives are
voluntary organizations, open to all
people able to use
by Dawn
its services and
Matlak,
willing to accept the
Board
responsibilities of
Member
membership, without gender, social,
racial, political or
religious discrimination.” As a food
justice advocate and Board member,
I frequently think critically about this
principle. How do we, as cooperative
Owners, engage with issues of food
inaccessibility in our communities?
SHARING KNOWLEDGE
This past month, I had the opportunity to attend and present at two
midwest cooperative conferences: the
(very first!) Riverwest Co-op Fest
in Milwaukee, WI, and the annual
NASCO (North American Students
of Cooperation) Institute in Ann Arbor, MI. Both inspired and reinvigorated my commitment to incorporate
further anti-oppression analysis into
my life and (hopefully) the cooperative movement as a whole.
In Riverwest, Cami Thomas and
I co-facilitated a workshop called
“How Cooperatives Revolutionize
the Movement.” We spoke about the
alignment of social justice values and
cooperative ownership, with a focus
on oppression, privilege, and various
ways in which cooperatives can give
agency and autonomy to oppressed
groups. Cami also drew parallels
between cooperative and Kwanzaa
principles, specifically highlighting
Ujamaa (cooperative economics) and
Ujima (collective work and responsibility). We discussed the ways
cooperatives change our relationships to and with power by sharing
and redistributing it throughout their
structures.
QUESTIONS AND MORE
QUESTIONS
In Ann Arbor, I was thrilled to
open my NASCO Institute program
to six pages of resources, including
“guidelines for being strong white allies” to “action steps for being a trans
ally” and “10 things men can do to
prevent gender violence.” One of the
workshop tracks was titled “Applied
Anti-Oppression: Food Justice, Food
Security, & Food Sovereignty,” and
it included practical, strategic workshops (“Deep Roots Food Justice
Intensive”) alongside thoughtful,
critical ones (“Demystifying and
Decolonizing ‘Ethnic’ Food”). I was
especially excited to hear Kwamena
Mensah of the Detroit Black Community Food Security Network
present. He gave an overview of the
current economic conditions in Detroit, and spoke about the successes
of DBCFSN’s urban farm, as well as
their plans to open a retail food co-op
in the near future. The vision for this
emerging co-op emphasizes access
to high-quality food for Detroit’s
African-American community alongside broader strategies of food justice
and food sovereignty.
At NASCO, I presented a workshop called “Foodie Privileges: The
Everyday Economics of Accessible
Food Co-ops.” Participants from
throughout the U.S. wrote down
some of their questions about this
topic. Here are a few of the things
they were asking:
• How can food co-ops be more
socially and culturally accessible to
everyone?
• How can we pool our resources to
tackle the problem of food access?
• What can I do to help dismantle
oppression and Monsanto simultaneously?
• Is it possible to have political
discussions in food co-ops that go
beyond individual choice issues
(i.e. GMO food labeling, organics,
etc)?
• How can I use my privilege to
change the system to benefit those
who are the most oppressed?
• Where is the balance between
food accessibility and “traditional”
health food ideals?
• Who isn’t at the table in our food
communities/systems when we talk
and plan?
WITHIN REACH
Recently, I have been reading
work by critical theorist Sara Ahmed
which re-frames accessibility and
privilege, particularly in terms of
gender, sexuality, and race. This
particular quote resonated with the
questions I frequently return to:
“Whiteness is an orientation that
puts certain things within reach. By
objects, we would include not just
physical objects, but also styles,
capacities, aspirations, techniques,
even worlds. In putting certain things
in reach, a world acquires its shape;
the white world is a world orientated
‘around’ whiteness. This world, too,
is ‘inherited’ as a dwelling: it is a
world shaped by colonial histories,
which affect not simply how maps
are drawn, but the kinds of orientations we have towards objects and
others. Race becomes, in this model,
a question of what is within reach,
what is available to perceive.” I think
about the many ways that access to
food and to cooperatives has to be
understood in socially complex terms
if we want to change the systems
that overtly or covertly perpetuate
discrimination. Luckily, there are a
growing number of cooperators who
are committed to doing this work!
INTERSECTIONS
In 2012, the Institute for Agriculture and Trade Policy published
draft principles of food justice (here:
www.iatp.org/documents/draft-principles-of-food-justice#sthash.mc10xSEy.dpuf). Among them was this
gem: “We cannot deliver food justice
without addressing historical trauma
and the way it requires an intersectional analysis of our relationship
with the land, with each other, with
the economy, across cultures, and
with our food and other consumption
choices.” I am seeking that analysis
and imagine that others might be as
well.
What questions, suggestions,
concerns, ideas and resources around
food justice do you have? Send them
my way! ([email protected]) I
look forward to asking tough questions, looking for strategic solutions,
and advancing these ideals at Willy
Street Co-op.
Willy west class calendar
N
CALE
DA R
For all classes, the cost for Owners is $15, and $25 for all others, unless otherwise
noted. Payment is required at registration; please register by stopping at the Willy
West Customer Service desk, or by calling 608.284.7800. For more information
about individual activities and classes, see w i l l y s t r e e t . c o o p / c a l e n d a r .
CALEN
DA R
Refund Policy: If we must cancel a class for any reason, we will contact you and
refund your tuition. If you must cancel your reservation for a class, notify us at
least three days in advance for a full refund. There will be no refund less than
three days prior to a class.
While Willy East undergoes a remodel, Willy East’s Community Room
will not be hosting classes and lectures. However, we are taking that
time to re-evaluate our classes, and we are planning to introduce new
class formats and offerings upon the remodel's completion! Please
send class and lecture ideas to Dawn Matlak at d.matlak@willystreet.
coop.
GREEN THURSDAY
Thursday, December 5th, 7:00pm9:00pm. Join Jessi Claringbole from
EnAct for a workshop and discussion
on easy ways to trim your holiday waste
while still enjoying the season of feasting and giving. The last fifteen minutes
of this program will be set aside for an
optional gift wrap-a-thon. If you have a
gift ready to wrap, bring it along, and be
ready to wrap with creative materials!
Sponsors include the City of Middleton
Sustainability Committee and Willy
West. Free refreshments provided. Visit
www.tnsmonona.org for more information. Free for all.
CHOCOLATE TRUFFLES
Friday, December 6th, 6:00pm8:00pm. Impress your friends and family this holiday season with homemade
chocolate truffles to be enjoyed with
friends and family or given as a lovely
holiday gift. Chef Pierre Ferland will
guide you through the different stages
of working with chocolate in this handson class. Students will master making
a basic ganache, how to temper chocolate, and coat and finish the truffles.
HERBS AND FERMENTATION
FOR DIGESTIVE HEALTH
Sunday, December 8th, 2:00pm4:00pm. Join herbalist Linda Conroy,
as she shares her five point approach to
improving digestive health. Participants
SPECIAL STORE HOURS
Tuesday, December 31st: Regular hours (7:30am–
9:30pm)
will learn how to make fermented food,
beverages, herbal infusions, and tonics
for improving digestive health. This
class will offer samples and a handson demonstration on how to make an
herbal carrot kraut. You will delight in
the flavors and your body will thank
you!
STOCKING STUFFERS AND
SENSATIONAL SOUP
Tuesday, December 10th, 6:00pm8:00pm. This year give the gift of
health and yumminess to friends and
family members. Kirsty Blattner will
show parents and children how to
make gorgeous gifts together. Sensationally satisfying and saucy soups will
be made in a blink of an eye. Class
participants will leave with a weekly
meal plan, shopping list, web links,
stocking- stuffer details and recipes
so they have the tools needed to make
holiday craziness a nourishing time of
the year.
HERBAL SALVES AND
NATURAL BODY SCRUBS
Wednesday, December 11th,
6:00pm-8:00pm. In this class taught
by Mary Eberle of First Step Renew,
participants will learn how to make
their own herbal salves made from
herb-infused oils and natural body
scrubs from sugar and oils. Class
participants will make a salve and a
natural body scrub to take with them.
These salves and scrubs make excellent holiday gifts and recipes will be
included.
VEGAN HORS D’OEUVRES
Thursday, December 12th,
6:00pm-8:00pm. Let Chef Kristie
Chijimastu show you how to dazzle
your guests at your year-end celebration with these delicious vegan
hors d’oeuvres. Your guests will
be astonished when you serve them
these amazing creations: Mushroom
Walnut Pate, Sun-Dried Tomato
Polenta Squares topped with an Olive
Tapenade, and Cucumber Rounds
filled with Dill Cashew Cheese. No
one will leave the party hungry! All
recipes are gluten- and refined sugarfree.
INDIVIDUAL NUTRITION
CONSULTATIONS
Friday, December 13th and
Wednesday, December 18th, 12:00pm3:00pm. An individual nutrition consultation is your opportunity to learn
continued next page…
Information
The Willy Street Co-op Community Rooms are available to you! The
Community Rooms are available for gallery space, private rentals, and
public functions and classes. If you would like to submit a class proposal, rent the room, or show your artwork in the gallery space, please
contact Dawn Matlak at (608) 251-6776 or [email protected].
For more information, see willystreet.coop/calendar.
GIVE CREATIVITY
GIFTS FOR CREATIVE
PEOPLE OF ALL AGES
ART SUPPLIES, STITCHERY,
FRAMING, CLASSES
m–th 10-7, f 10-6, sat 10-5
5928 odana road, madison
608.274.1442 or lynnsofmadison.com
HOLIDAY GIFT CERTIFICATE OFFER
$60 GIFT CERTIFICATES FOR $50
5
how the correct food choices for your
body can enhance your wellbeing.
A one-on-one session with Nutrition
Consultants of Human Nature, LLC
includes a consultation regarding your
health goals and lifestyle; a health
assessment survey; and food choice
suggestions geared toward addressing
health goals and developing sustainable change. The cost is $15 for Owners and $45 for all others. To register
for the next available opening, email
[email protected] or
call 284-7800, ext. 509.
KIDS IN THE KITCHEN:
TASTY TREATS
Saturday, December 14th,
10:00am-11:30am. Join instructor
Lily Kilfoy in this cooking class for
kids ages 5-8. Lily gets kids cooking
at a young age and introduces them to
a variety of foods through delectable
dishes and themes; all while having a
hands-on fun time! In this class kids
will be getting into the spirit of the
season while preparing four varieties of tasty treats, using all natural
ingredients. Recipes will include Nut
Free Date Balls, Sweet Potato Balls,
Popcorn Balls, and No Bake Chocolate Oatmeal Cookies. The cost for
children of Owners is $10 and $20 for
all others.
DELICIOUS DELIGHTS
Saturday, December 14th, 1:00pm2:30pm. Join instructor Lily Kilfoy in
this cooking class for kids age 9-13.
In this class kids will be getting into
the spirit of the season while preparing four varieties of delicious treats,
using all natural ingredients. Recipes
will include Gingerbread Cookies with
Orange Frosting, Macaroons, Classic
Lemon Bars and Chocolate Chunk
Oatmeal Cookies. The cost for children of Owners is $10 and $20 for all
others.
ALLERGY-FRIENDLY
HOLIDAY TREATS
Sunday, December 15th, 2:00pm4:00pm. Got a sweet tooth? This
class is for you! Come ready to learn
all about allergy-friendly sweets and
treats with instructor Hallie Klecker,
cookbook author and Holistic Nutrition Educator. In this class, Hallie
will show you how to make delectable
holiday goodies without gluten, dairy,
eggs, nuts, or soy. Drawing inspiration
from whole and natural foods, Hallie
will teach you just how delicious an
allergy-friendly diet can be, even
during the holidays! Recipes include:
Double Chocolate Peppermint Cookies, Figgy Cinnamon Ice Cream, Orange Oatmeal Cookies with Caramel
Drizzle, and Cranberry Gingerbread
Cookie Dough Balls.
ROCKIN’ RESOLUTIONS
Tuesday, January 7th, 6:00pm8:00pm. Start your New Year off with
instructor Kirsty Blattner and smart
goal setting strategies. Participants
will be provided with tools to make
effective and realistic health and wellbeing goals. They will also receive
organic delicious juice to super-power
their brains! All participants will leave
with their own personal goal-setting
workbook, energizing juice recipes,
and a list of relevant resources.
WINTER PIZZA AND
CUPCAKE PARTY
Wednesday, January 15th,
4:00pm-5:30pm. Join instructor Lily
Kilfoy in this cooking class for kids
ages 5-8. Kids will have a blast as
they prepare fresh fillings, homemade
tomato sauce, grate cheese, and handstretch dough to create their own
pizzas. Participants will also make
carrot cupcakes for dessert. The cost
for children of Owners is $10 and $20
for all others.
WINTER PIZZA AND
CUPCAKE PARTY
Your source for local grains
In the bulk aisle
We use grain from ridgetop farms of southwest
Wisconsin. We carefully clean, store and stonemill small grains into flour and mixes. We can do
custom milling and special orders. All local, organic
or sustainable, family-owned.
Wednesday, January 22nd,
4:00pm-5:30pm. Join instructor Lily
Kilfoy in this cooking class for kids
ages 9-13. Kids of all ages will have
a blast as they prepare fresh fillings,
homemade tomato sauce, grate cheese
and hand-stretch dough to create their
own pizzas. Participants will also
make carrot cupcakes for dessert! The
cost for children of Owners is $10 and
$20 for all others.
304 S. Oak St.
Lone Rock, WI 53556
608-583-2100
On Facebook or at
www.lonesomestonemilling.com
6
PRODUCE NEWS
West Produce Fall Farm Tour
T
hough it
was only
late October, it felt
more like December
on the cold windy
day that the Willy
West Produce team
by Megan
took our fall farm
Blodgett
tour. Nine members
Minnick,
of the team came,
Produce
and because of a
Manager–
daycare closure, my
West
10-month-old son
was also along for
the ride. The destination was New Traditions Homestead, a small family farm located just
outside Hillsboro, WI.
We felt at home the moment we
arrived. Robert and Summer Schulz
and their two children greeted us
from their front porch, surrounded by
bunches of hanging garlic. They welcomed us into their small home and
began the tour by telling us about this
beautiful house that they had built
entirely with their own hands.
OFF THE GRID
New Traditions is unique among
our farmers in that they are completely off the grid. All of their heat
comes from their own forest. A small
solar array powers a few light bulbs
and their computer. The sparse indoor
plumbing is gravity-fed. There are no
tractors on this farm, only horses; and
Robert prides himself on the fact that
he relies on hand-weeding and hoeing
for weed suppression rather than the
plastic “mulch” that many farmers
have turned to. These are people who
truly walk-the-walk.
CROPS
We bundled up and headed outside to tour the two-and-a-half acres
of tilled farmland. New Traditions
grows an impressive list of crops
for us: baby leeks; bunched carrots;
bunched spinach; parsley; collard
greens; red yellow, white, and candy
onions; hot peppers; kale; and okra.
Though much of this was already
gone from the field on this cold
autumn day, Robert was still picking collards and parsley, and digging
carrots for bunching. We marveled
at the sweetness of the late season
parsley and spinach, and wished we
could sell enough collards to get
through his huge crop before it was
done-in by the cold. Robert showed
us his stand of carrots, and we were
awed by the amount of time it would
take to wash the heavy clay soil off
them using a water source that wasn’t
pressurized.
ANIMALS
After touring the fields, we headed
up to the barn to visit the goats,
and the horses who are so integral
to working this farm’s soil. Laudy,
Robert and Summer’s three-year-old
son, was proud to show me and my
son the chickens and demonstrate the
rooster’s noisy call.
LUNCH
Deciding that my small son had
had enough of the chill, I headed in
to the cozy warm kitchen and let the
baby play with Robert and Summer’s
kids while I helped Summer prepare
lunch. The rest of the crew checked
out the farm’s water system and
Robert’s blacksmith shop, and also
harvested collards and parsley for our
mid-day meal.
Lunch was a treat. Summer prepared (with a little help from us) a
squash/lentil dahl, Italian parsley and
yoghurt tzatziki, and sacuma weki,
an African dish consisting mostly of
collard greens and tomatoes. The food
was incredibly delicious, but the company was even better. By the time we
left, early in the afternoon, we felt like
we were part of the family.
FORGING CONNECTIONS
In fact I would say that we are
part of the same family. Visiting
the farms that supply us does much
more than give us an idea of what a
particular farmer’s growing practices
are. It forges a connection between
the people who grow the food and the
people who sell it, and gives us the
opportunity to extend that connection
to you, the people who purchase and
eat it.
CELEBRATING
One of my favorite parts of the
day was hearing Robert describe
how much the opportunity to grow
for Willy Street Co-op means to him
and his family. He told us about how
they were so excited after our initial
meeting that they went out to dinner to
celebrate. For them, it meant the difference between barely making it and
being comfortable.
What a wonderful reminder of
why we do what we do. By supporting local farm families like Robert and Summer’s, we’re not only
bringing fresh, healthy, food to our
community—we’re making it possible for hard-working families like
the Schultz’s to make ends meet, and
working together with them to grow a
food system for the future.
In the midst of the holiday rush,
it’s worth it to take a moment to
consider how simple every day acts
like grocery shopping for local foods
can make such a difference. Happy
Holidays!
WELLNESS NEWS
Give the Gift of
Supplements
D
uring the
holiday
season,
we are all
scrambling around,
trying to find gifts
for the people we
by Angela
love, and for some
people we just like.
Pohlman,
I hope most of you
Wellness
know that the Co-op
Manager–
has got you covWest
ered.
At the Co-op,
we have plenty of
wonderful options, so you don’t have
to search too far. You’ll find classic,
lovely gifts such as:
• Candles from local soy-based from
Crafted in the Woods, to 100%
beeswax in the shape of a pinecone
made using solar power from Sunbeam.
• Fair Trade hats, mittens, and scarves
from Andes Gifts.
• All the supplies you need to make
your own body butters, room sprays,
and salt scrubs.
• Books! From vegan cookbooks for
your nephew in a dubstep/punk band
to DIY fermentation books for your
kraut crazy sister.
• Lovely cheese gift boxes from the
cheese department with a side of
Digest Gold.
• Amazing products from Wisconsin
based Trillium Organics for pregnant mamas and newborn babies.
• 1-pound bags of organic catnip for
the cat gentleman or lady in your
life.
• Kits for face care from Qet and
Evan Healy. Not to mention all the
fun facemasks and scrubs.
• Locally made Wisconsin shaped
cutting boards for those odd-shaped
loaves of bread.
• Reusable water bottles and stay-hot
coffee containers. We’re looking
into an I.V. attachment for the coffee bottles—stay tuned.
• We have everything you would want
to make your own gift box or basket—organic fresh fruits, crackers,
local meats in tube shape, cheeses
from all over, fresh baked goods,
chocolates and caramels.
• West carries beer and wine—which
is always a good choice. We can
count wine as a supplement. Right?
• Gift cards. Who doesn’t love the gift
of groceries?
SUPPLEMENTS
But one long-forgotten aisle during this season is the supplement aisle.
Supplements make wonderful gifts!
Hear me out: most doctors agree that
taking a good quality multivitamin is
important to maintaining our health.
What a great opportunity to show how
much you care!
This is often an area where folks
will spend a little less money for
themselves. You can take this opportunity to get them a multi that they
aren’t willing to spend the money
on. Luckily for you, there are plenty
of sales and coupons over the next
month, so you should be able to find
a great option without breaking your
budget.
Supplements won’t just sit on the
shelf like a fruitcake, nor will they be
ill-fitting like a sweater with a cat in
a Santa hat. With supplements, there
is no risk of getting the wrong kind
of iBerry, or a Kanye Beiber album
when clearly Two Directions is who’s
hot.
Kids
We have several kids options—
from drops for really little kids, to
gummies and wafers for kids (and
adults…) who like to pretend it’s
candy. We’ve got a few kinds of teen
multivitamins that have extra nutrients for healthy skin.
Adults
For adults, there are some nice
basic, one-a-day formulas that would
fit everyone’s basic needs. There are
also sex-specific ones that have nutrients and herbs that are more specific
to the needs of men or women. These
can be one-a-day or multiple-a-day.
It even breaks down by age! We have
several options for folks lucky enough
to be above 40 years old. Within that,
you can choose for everyone, men or
women, one-a-day or multiple. We
do a have a couple of chewable and
liquid options.
Have a pregnant lady in your life?
She’s going to be taking prenatals
for a long time, especially if she plans
on breastfeeding—give her some high
quality vitamins from Megafoods or
the Full Trimester from New Chapter.
Many others
Multivitamins are just the beginning! We have a ton of other supplements, protein and greens powders.
You can get a powdered meal replacer
for the busiest person in your life so
maybe they’ll get breakfast once in
a while. Or try a chocolate flavored
greens powder for someone who
refuses to eat salad. We have several
wellness boosters for cold and flu
season—try one for the person who’s
always a little peaky.
AS ALWAYS, CHECK WITH
YOUR DOCTOR
Obviously, there may be some
contraindicated ingredients if your
receiver is taking any prescriptions, be
sure to give them a gift receipt so they
can exchange the supplement for one
that will work. We also carry books
for sale that list contraindications for
most supplements and prescriptions.
That would make a great gift too!
10% OFF PRINTED MATTER
Back by popular demand! 10%
off printed matter (Books, Calendars,
and Cards) and from December 4th31st. *Does not include Magazines
and Newspapers. Books are great for
gifts. Get your calendar before the
New Year. No excuse to not send your
holiday cards!
Drafty House? We can Help.
We can also take care of your Kitchen, Bath, Deck,
just about anything on your list.
Comfort . Safety . Efficiency . Appeal
“Thanks for being so easy
to work with while still
doing an exceptional job.”
- Randy B.
Reliable
Renovations
LLC
Eco-Friendly . Design . Remodeling . Repairs
We deliver Home Performance
with ENERGY STAR®
Schedule your Free Estimate Today
(608) 577-9120
www.ReliableMadison.com
7
FINANCE NEWS
Fiscal Year 2014 Operating
and Capital Budgets
F
iscal Year
2014 (FY14)
is 52-weeks
long, running July 1st, 2013
to June 29th, 2014.
Co-op bylaw 6.2
requires that manby David
agement prepare
Waisman,
an annual budget
Director of
with input from
Finance
the Board and its
Finance Committee,
the Board approves
the budget, and a
consolidated version of the budget is
published and distributed to the Owners.
The FY14 budget was initially
approved by the Board on June 18th.
On October 22nd, the Board approved
a revised FY14 budget which incorporated the approved Willy East Remodel project. It is the revised FY14
budget that is discussed and presented
here. Some of the highlights from the
budget:
• Investing $4M for a major remodel
at Willy East.
• Implementing staff restructure,
including the addition of a category
management team and more strategic/collaborative organization of
management positions.
• Relocating administrative staff to
a centralized office to increase efficiency and collaboration.
• Continuing to focus on staff engagement, including increasing training budget, overhauling our staff
evaluation process, implementing
collaboration tools, and rolling out
open book management.
• Focusing on our current Owners
by sharing our story, reaching out
to inactive Owners, emphasizing
in-store experience, and creating a
means for Owners to provide more
input regarding their shopping
experience(s).
• Launching the Local Vendor Loan
Fund to support expansion of our
local product vendors.
QUESTIONS
MAKE BEAUTIFUL
MUSIC TOGETHER.
Come spend time with your kids
in our exciting family classes—
a rich musical environment
that encourages your child to
explore the joy of music. Find out
what beautiful music you and your
family can make together.
If you have any
questions regarding
the FY2014 budget or other Co-op
financial matters,
feel free to email
me at d.waisman@
willystreet.coop.
Building Sustainable Communities
One Family at a Time
(608) 203-5632
MusicForLifeMT.com
FREE DEMO CLASSES!
(please RSVP via phone or website)
November 18 • 9:30 am, 10:30am
November 26 • 9:30am
December 9 • 9:30am
December 10 • 9:30am
Location: Willy Street Coop West
8
TheAlvaradoGroup.com | 608.251.6600
Congratulations to
the Kwon Family
1914 Monroe St. | [email protected]
Independent, local and family owned brokerage since 2006
@
+DUGZDUH&HQWHU
:LOOLDPVRQ6W
DFHZLOO\#WGVQHW
GROCERY NEWS
Groceries as Gifts
A SWEET HOLIDAY SEASON
I
t’s the most
“wanderfull”
time of the year.
You know the
feeling, wandering
about the city and
web searching for
the perfect gifts,
by Nate
hoping you’ll miSmith,
raculously discover
Grocery
them before your
Staff–West
cousin’s mini-van
shows up in the
driveway. The
holidays should be
a happy time, not
one full of anxiety. Fortunately, Willy
Street Co-op is here to help. Our Grocery departments make holiday shopping easy and meaningful. This year,
you can help out local companies, and
yourself, by purchasing gifts that have
a purpose—to fill your loved ones’
hearts and bellies with sweet goodness. So take a deep breath of our cool
Wisconsin air and put the wonderful
back in your holiday season—your
shopping list is finished.
KICKAPOO GOLD
Yes, we sell gold at Willy Street
Co-op: Kickapoo Gold Organic Maple
Syrup. This “tree-to-table” syrup is
made in the Driftless region of Viroqua, Wisconsin. The Gudgeon family, owners of Kickapoo, has been
producing maple syrup since the late
1800s. Now that is one sweet family
tree. Willy Street Co-op offers two
of their USDA styles: Grade A Dark
Amber and Grade B. The distinction
between the two styles is a common
inquiry for grocery staff, so here goes:
Grade A has a “robust maple flavor”
and is great for anything you want
to sweeten, especially that nephew.
Grade B is also great for table use,
but has a stronger maple flavor and is
the preferred syrup for cooking. Both
grades are available in 32 oz. jars. The
Grade A is also available in an 8 oz.
gift-basket-ready size. Your pancakes
and hungry Uncle Paul from Texas are
waiting.
QUINCE & APPLE
Our next local company, Quince &
Apple, is based right here in Madison.
The philosophy of this company might
best sum up why purchasing local
this holiday season is so important.
“Quince & Apple is based on relationships—with our farmers, our retailers,
our customers and our community.
We strive to build those relationships
with every decision we make.” Q&A
takes the guesswork out of holiday
shopping by providing preserves and
syrups that were specifically crafted to
complement holiday foods like cheese,
wine or crackers, to name a few. The
preserves come in 6 oz. or 1.5 oz. jars
and there are many to choose from,
including Tart Cherry and White Tea
or Apples and Cranberry. Each Q&A
product contains a batch number and
pairing suggestion right on the label
to make your Willy Street Co-op
shopping experience even easier. The
Figs and Black Tea, for example, is
recommended with goat cheese and
prosciutto, or it can be paired with ice
cream. Willy Street Co-op also sells
four shelf-stable syrups in 8 oz. bottles:
Tart Cherry, Citrus, Rhubarb Hops or
Lime and Cucumber. All four are “a
natural fit with vodka, tequila or gin.”
The versatility of these high-caliber
preserves and syrups make them ideal
for gift boxes. This year, make the de-
cision to build your family and friend
relationships with a gift from Quince
and Apple.
MAD URBAN BEES
Mad Urban Bees offers honey
produced by bees in the backyards of
Madison. This unadulterated, completely raw, chemical-free honey is
also offered in batches that evoke the
particular nuances of specific hives
around the city. Its holiday applications are endless. Mad Urban Bees is
the one-person operation of Nathan
Clarke, a Madison beekeeper who
came to beekeeping after his Buddhist
uncle-in-law told him, “you have a
house; you should have bees.” Three
stocking-stuffer sizes are available at
both Willy Street Co-op locations and
this is honey that will last “forever”
according to Nathan, as long as it’s
kept covered. You have a shopping
list; you should have Mad Urban Bees
honey on that list. (See my article in
last month’s Reader for more info:
www.willystreet.coop/digest/readereditions/2013/11/mad-urban-bees.)
GAIL AMBROSIUS
Madison’s own Gail Ambrosius
Chocolatier has done it again, this
time with 16 ounces of hot chocolate
that will make Jack Frost get lost.
Comprised of shaved Colombian dark
chocolate, this is why Wisconsin made
winter. Each bag contains 16 servings:
14 for you and two for the neighbor
kids who shovel your sidewalk. Of
course, hot chocolate is just one of the
myriad chocolate creations from Gail
Ambrosius that make gift purchasing
simple. She has tea-inspired choco-
lates and infusions made from singleorigin or blended chocolate. Willy
Street Co-op offers a tremendous
selection of Gail’s chocolate goodies. And please remember, when you
purchase these products, you’re also
supporting small, independent cacao
farmers in countries like Peru, Ecuador and Costa Rica.
MRS. BEASTER’S BISKITS
Lest we forget our canine friends
this holiday season, there’s Mrs.
Beaster’s Biskits. Located a short
sleigh ride from Madison in Columbus, Mrs. Beaster’s makes dog treats
without chemicals, pesticides or
preservatives. Willy Street Co-op has
several flavors to please any pooch,
such as Peanut Berry Blasters, Grain
Free Roast Pork Dinner, Tuna Melts
or Grain Free Bison Sweet Potato. Perhaps the greatest reason to purchase
Mrs. Beaster’s is because she employs
adults with development and brain
injury disabilities. Just don’t count on
your dog sharing.
Life is pretty sweet, especially
during the holidays. These five local
companies provide us with the tangible proof. Sharing the gift of Wisconsin products is a fantastic way to
support our economy while showing
our friends and family that buying local is important.
Weekly Willy East
remodel updates
posted at willystreet.
coop/remodel, on
Facebook and on
Twitter.
SPECIAL STORE HOURS
9:30pm)
9
you’ll find on our shelves this winter
and happy eating!
PREPARED FOODS NEWS
New Seasonal Bakery Items
I
n the rich mythology of the
American love/
hate relationship with food, the
winter holidays
loom large, no pun
intended. This is a
by Josh
time of year when
Perkins,
not only celebraPrepared
tory traditions and
Foods
family visits but
Director
the very elements
conspire to boost
your appetite and
inspire binge-eating
of the lush scenery that surrounds you
in home kitchens, bakeries and stores
everywhere.
At the Willy Street Co-op Production Kitchen, we do a balancing
act with our menu. We don’t preach
about what you eat, because that ruins
the enjoyment of food faster than a
drunken uncle at the dinner table.
At the same time, we are committed
to offering you the best, minimally
processed (and local, for as long as the
season lasts) flavorful foods, whatever
your choices. So, we’re aiming to give
you what’s good for you without ruining the fun of eating, whoever you are
and whatever your brand of fun.
Barely pausing for breath after the
Thanksgiving pie season, our bakers have put in some hard work to
bring you new items for this season,
all made without preservatives or
processed ingredients. That means a
couple of things: the whole ingredients
we use in keeping with traditional baking aren’t low-cal or low-fat—the only
way to take those things away and
leave the flavor is by playing processing tricks, and we don’t like those, so
use the traditional virtue of moderation when you enjoy this stuff. But, it
also means that your body won’t be
confused by things it doesn’t know as
food; you’ll know when you’re full.
After that, we’re all grownups, unless you’re not—and if you’re a kid
and you’re reading this, you deserve
a treat. So let’s take a look at what
PFEFFERNUSSEN
Watch for
the gift tag
symbol
throughout
our stores.
They’ll give
you great
ideas for
holiday gifts.
10
SMOKED ALMOND BRITTLE
Word on the street is that pfeffernussen, the wonderfully warming and addictive little cookies from
Germany and points north, were once
available on the mass market—but
Stella D’Oro’s passing into and out of
the hands of Nabisco has put an end to
that. Never fear, there’s something better on the way. We’ll offer these crisp,
spicy-sweet nubbins in packs of their
own and in assortments.
We always offer peanut brittle for
the holidays, but wanted to give our
Bakery’s recent foray into confectionery room to stretch out. As barbecue
has proven time and again, nothing
completes big, buttery flavors like
smoke. We’ll use that same principle
here to offer a relief from the sugar
overload and give you something to
serve to equal advantage with coffee,
brandy or champagne after dinner.
ALMOND CRESCENTS
MAPLE-CAYENNE
GINGERBREAD
Following suit in the department
of sugar-dusted miniatures, these, like
many winter holiday favorites, are a
shortbread made especially rich with
the fortification of ground almonds.
If you like marzipan, but want a little
more texture—be sure to try these
before they’re gone.
We wanted to find a way to feature
in a holiday setting the Andersen’s
maple syrup which sweetens many of
our year-round favorites. We decided
to pick up traditional gingerbread with
a strong hit of maple and a parting kiss
of cayenne. You’ll want some Sassy
Cow ice cream with this one.
There are others that you’ll see
on our shelves this December, but
these are the all-stars, the ones we’re
especially proud of. Look for them in
the second week of the month and featured through to the New Year. We’ll
be sampling all of them throughout the
season as well. See you soon!
CHOCOLATE BABKA
Totally unique, iconic dessert. A
grand, larger-than-life rendering of
pain au chocolate, this not-too-sweet,
chocolate-laden loaf is made with a
rich, yeasted dough that falls somewhere on the dizzying path between
croissant and brioche. Airy, rich and
fragrant, this may be the perfect can-
At Paoli
Holiday
Gift Ideas
didate for French Toast with mimosas
on New Year’s Day with no plans to
leave the house to follow.
Café
The only farm fresh
breakfast found in Paoli
served to you by the farmers
who produced the ingredients.
Sherrie & Ken Ruegsegger
We also serve lunch and dinner.
Ask about our Monday evening community dinner!
The Farm
Direct
from
Specials on
Grass Fed
Beef & Pork
Quarters & Halves
Free Home
Delivery in
the Greater
Madison Area!
On-Line ordering at:
naturalmeats.org
paolicafe.com ~ 608-845-FOOD (3663)
6895 Paoli Road
Belleville (Paoli), WI 53508
CHEESE NEWS
Our Annual Cheese
Compendium
I
t’s that time
of year
again! Time
to look
back over all the
struggles and
by Stuart
triumphs we’ve
Mammel &
faced bringing
Patrick
you the very
Schroeder,
best cheeses
Wisconsin has
Cheese
to offer. It is
Coordinators
also a time to
look ahead to
the challenges
we will meet for
the future as we
continue to improve our service and
expand our selection.
2013 was the first year that Willy
Street Co-op had the privilege of being represented at the annual American Cheese Society conference held
here at the Monona Terrace back at
the beginning of August. Patrick and I
had the opportunity to work and train
next to cheese professionals from
across the country. We got to share
the concerns of our customers about
GMO labeling and safe food handling
practices with the larger cheese community, where these concerns are seen
as central to our moving forward as a
national industry. We were delighted
to see that our emphasis upon high
quality small-batch artisan cheesemakers and upon sustainable production is widespread throughout the
industry, and that these are also core
values and goals of the ACS generally. We absorbed an immense amount
of knowledge during those three days,
but also became aware of the many
hurdles we face as we try to make our
department the very best that it can be.
We’re confident the new information,
skills, and connections we brought
back with us from the conference will
not only greatly improve our abilities
to serve you better, but will ultimately
improve the Co-op as an organization.
WHAT PROJECTS DID WE
BEGIN THIS YEAR TO SERVE
YOU BETTER?
The Food Safety Modernization
Act (FSMA), was signed into law
by President Obama on January 4th,
2011. In light of the implementation
of the FSMA, as well as the unfortunate outbreak of listeriosis presumably
traced back to one of our local cheese
producers and the subsequent recall,
we proactively underwent an audit
of our food safety practices with the
cooperation of local health department officials. We have refined and
strengthened our already firm commitment to these standards and practices.
We are currently working on an
improved and simplified shelf signage
system which will help you quickly
identify through clear icons which
characteristics you are looking for
from specific cheeses. We will have
icons indicating ruminant type, origin,
organic status, heat-treatment, and
grazier practices for each cheese that
we carry. This will allow you more independence and confidence when you
are shopping in our department, and
will also continue our goal of keeping
you as greatly informed as possible
about our wonderful products.
Nutritional information is also a
high priority for the very near future.
We are actively compiling accurate
and up-to-date nutritional information
for each of our cheeses. From this we
are assembling a guide that you will
be able to access easily to discover
any relevant facts about fat content,
salt content, calories, etc. We hope to
ultimately have this available on our
website, but soon a convenient flip
book will be readily accessible in the
cheese department.
Of course, we are also continuing to build strong, rich connections
with our incredible local cheesemakers and their distributors. Our focus
in the Willy Street Co-op Cheese
Department will always be on local,
small-batch, sustainable cheeses. At
the American Cheese Society conference we were dazzled to see how
greatly our national cheese industry
has excelled at creating the very highest quality products, and we can safely
say that American cheeses can stand
side by side now with the very finest
imports available. Wisconsin cheeses
are at the vanguard of this exciting
trend. We keep searching for delicious
new creations, as well as supporting
the already amazing products and producers that we carry. When we add a
new product to our shelves be assured
that we apply the highest standards
when choosing them, whether local,
regional, national, or imported.
We want to again remind you of
these remarkable Wisconsonites in
particular; the faces behind the food
you value and savor. Each one is a
consummate artist who has made
great sacrifices and put all of their
creative energy into fashioning these
unforgettable edible treasures. When
you buy local treasures like these you
are making a choice about our collective future, inviting into your lives
the possibility of a healthier earth
and at the same time supporting the
highest standards of craftsmanship
that our state has to offer. Take a moment to learn more about our beloved
local cheese artisans, and remember
to search out their products the next
time you visit our department.
CEDAR GROVE
Our steadfast partners through
many years, the people at Cedar
Grove are responsible for crafting
almost all of our basic commodity cheeses. The Cedar Grove plant
is nestled in the lovely rolling hill
country in the south central part of
the state near Plain, Wisconsin. They
have been a family-owned and -operated plant since 1878. The alwaysfriendly, unassuming owner, Bob
Wills, has been a tireless promoter
and champion of Wisconsin artisan
cheeses, offering his facility as a
place to apprentice new cheesemakers as well as giving many great local
artisans the ability to create their
products. Bob personally started to
push against using hormone-laden
milk in cheese production, and it
is largely due to his passion about
this that our case offerings are now
virtually hormone-free. He advocates
aggressively for sustainability, and
his plant is an ongoing laboratory in
creating new sustainable practices.
This year we brought in their awardwinning, deliciously creamy Butterkaese, and their Fleance and Banquo
sheep milk cheeses. We now carry
24 varieties of cheese from Cedar
Grove, including the incredible Clock
Shadow Creamery Quark, made at
their new facility in Milwaukee.
BLEU MONT
Willi Lehner is one of the most
unforgettable figures in the local
movement to create finely crafted
artisan cheeses. Smart, energetic, and
supremely confident in his intuitions
as a cheesemaker and the final exciting results of his experimentation,
Willi built his own affinage cave in
the beautiful Blue Mounds region to
finely control the temperature and
humidity while also throwing in the
inspired element of chance from the
local wild microflora. Willi’s father
was a master cheesemaker in Switzerland, and he continues to carry on
this proud tradition. He buys his milk
from small family farms, includ-
ing Uplands, insuring his cheeses are
made with only the highest-quality
milk. Willi utilizes the production
facilities of several small local cheese
plants, including Cedar Grove, to
craft his magnificent cheeses; which
he then takes back to his cave for
careful aging. Here they develop the
wonderful flavor and complexity that
makes his creations famous. This year
Willi’s incredible bandage-wrapped,
cave-aged Cheddar won Third Place
Best in Show at the American Cheese
Society’s annual competition. His
cheddar resembles in texture and
flavor the great English farmhouse
cheddars with their distinct earthy
character. Two other cheeses, his
Alpine Renegade and a glorious Grana
with amazing depth and nuttiness also
took in prizes, but they were quickly
bought up before we could get our
hands on them. Willi tells us that these
may come available next year, and we
will certainly bring them in as soon as
we possibly can.
UPLANDS CHEESE
Mike and Carol Gingrich and Dan
and Jeanne Patenaude decided to combine their family dairy farms in 1994
to have greater control of the quality
of the outstanding milk they produced
from their wonderful grass-fed cows.
They subsequently decided to try a
hand at artisan cheesemaking. Mike
apprenticed with Bob Wills at Cedar
Grove, and in 2004 the families built a
cheese plant on their property. The result is a Wisconsin masterpiece, Pleasant Ridge Reserve, a cheese crafted in
the traditional style of French Beaufort
or Swiss Gruyere, but with the subtle
nuances of the upland region’s terroir
and a meticulous craftsmanship that
create an American original. Pleasant Ridge Reserve is one of the very
finest cheeses produced in this country
and one of the few American artisan
cheeses to find a market overseas in
England. If you haven’t experienced
the extra-aged version, then you’re in
for a treat!
Andy Hatch, cheesemaker since
2008 and new co-owner of Uplands,
is continuing the Gingrich’s and
Patenaude’s commitment to expressing their extraordinary milk. Andy
got his degree at the UW in Dairy
Science and went on to study cheesemaking in Europe, before returning
to Wisconsin and apprenticing with
Bruce Workman and Gary Grossen
to earn his cheesemaker’s license
in 2007. Three years ago, about this
time, Andy introduced his marvelous
Rush Creek Reserve, a soft-ripened
cheese inspired by French Vacherin
Mont D’Or. He created it to take full
advantage of the autumnal change in
the Uplands cows’ diets. Rush Creek
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Reserve is a very delicate, raw milk
cheese with remarkable depth and the
unmistakable flavor found in traditionally crafted soft-ripened cheeses
with their delicious heady beefiness.
This fantastic cheese will be in limited
availability until late December.
When he’s not flipping tiny cheeses
every two hours, cutting curd, packing boxes, or answering our calls and
emails, Andy also moonlights as the
mandolin player in an Americana
band, Point Five.
CESAR’S CHEESE
So, let’s say you’re craving some
cheese. You want it fresh, milky,
bright, salty and so good that you
will not want to share. Cesar Luis
makes that cheese. His Oaxacan-style
string cheese is the Mexican mozzarella—hand-stretched to achieve the
optimum texture. Cesar himself is a
tough-looking, muscular dude (you
would be, too, if you stretched cheese
all day), who is quietly passionate
about making great cheese. He and
his wife Heydi and their two children
make cheese at the Sassy Cow Creamery in Columbus, WI. In addition to
the best string cheese ever, they also
make a superb fresh mozzarella (our
fave mozz), perfectly crumbly queso
fresco, a young Manchego-style called
La Pinta, and the biggest cheese curds
12
you’ll likely ever meet. Cesar is also
a really talented photographer, and
often provides us with amazing photos of his cheese and cheesemaking.
We really love having the relationship we have with Cesar and we are
really proud to carry his cheese.
ROELLI CHEESE
Chris Roelli looks like a pretty
serious guy when you first meet him.
It’s easy to be intimidated by this
imposing figure, a decorated cheesemaker, distinguished in a state full
of decorated cheesemakers. Start
talking to him about his little Dunbarton Blues, his sticks of Red Rock,
or his new curing building, and he’s
all smiles and enthusiasm. That’s
the Chris we know and love, and
we love his cheese. If you haven’t
tried Dunbarton Blue, akin to the old
English cheddars with just a titch of
blue, or his Red Rock, iconoclastic
in its hybridization where new world
technique meets old-world affinage,
then we invite you to our counter
for a sample! Also on the scene is
Chris’s new Alpine-style, Little
Mountain, which he says is nigh onto
an Appenzeller, but with a Wisconsin
terroir twist. This baby is available in
limited amounts this winter, and will
hopefully be in full production next
spring.
SAXON HOMESTEAD
CREAMERY
Saxon Creamery is situated on the
wind-swept shores of Lake Michigan in Cleveland, WI. The names
of their cheeses elicit images of the
lush, grassy land that the Klessig and
Heimerl families devote their days
to cultivating: GreenFields, a firm
washed-rind cheese that’s like a dry
Jack that got funky with a true Münster, Pastures Cheddar, creamy and
robust, and Glacial Lakes, densely
textured with a Swissy bite and a truly
unique finish. They are also known for
their Saxony, an Alpine-style cheese
that is Gruyere’s younger cousin, Big
Ed’s Gouda, a creamy and complex
pasture-based cheese, and the Snowfields, a buttery, fat-forward powerhouse with a sweet, fruity finish that
is crafted from their winter milkings,
when the girls are on silage and hay.
If you ever have the privilege of seeing Saxon Creamery at an event or
demoing at a store like ours, you’re
likely to run into the ebullient Jerry
Heimerl, Saxon’s biggest champion,
promoter and all-around super knowledgeable guy. Jerry is committed to
these cheeses and to the farm retaining its traditional roots. You may
also run into Jeff Mattes, newer with
Saxon. Don’t be deceived by his
demure character though—this gent
is a master cheesemaker and Grader
and is formerly of the outstanding
Sartori Cheese Company. His newest
creation at Saxon, the Asiago Fresca,
has the sock-in-the-jaw of a provolone
tempered by a smooth, dense texture
and whole milk. Many of their cheeses
are pasture-based, some are made with
raw milk. Saxon Creamery really truly
may have a cheese for anyone, and we
doubt that they’re going to stop there.
LACLARE FARMS
Established in 1978 in Chilton,
Wisconsin, the LaClare Family
Farm was started by Larry and Clara
Hedrich. What started out as a hobby
when their children were young has
now turned into a thriving business.
In 2008 batches of the unforgettable
raw goat milk cheese that would
become Evalon were first made by
their daughter Katie. In 2011 LaClare
Farms Evalon was chosen Best in
Show at the U.S. Cheese Championships. We have been carrying the
Evalon for two years now, and we
look forward to what LaClare has in
store for us next. Katie, her mom and
pop, her brother Greg, her sister Jessica and her sister Anna are now in the
process of bringing a brand new facility on line that the family has built in
Pipe, WI. It boasts ample room for
their 450 goats, plenty of curing space
for cheeses old and in development,
and Katie’s favorite—two cheese vats
just for her. She has spent the last four
years making cheese at other plants,
and finally, LaClare and Katie have
a place to call home. They hope to
begin production in earnest there any
day now, especially now that Katie,
formerly Hedrich, now Fuhrmann, is
newly returned from her honeymoon.
Congratulations to Katie and all the
family! Be on the lookout for some
new cheeses in the case in the coming
months from LaClare—these can’t be
missed!
OTTER CREEK
The Zimmer family of Otter Creek
Organic Dairy are committed to the
philosophy and practice of sustainable
agricultural techniques and humane
animal husbandry, and the family
was named the 2008 Organic Farmers
of the Year. Gary is internationally
known for his approach to “biological
farming” using a soil-based approach
to animal health. This assures that
their milk, from grazed dairy herds,
is of the healthiest, highest quality.
Cedar Grove lends their facilities for
the creation of five wonderful organic
cheddars. These are some of our very
favorites in the case. Four different seasonal varieties reflect in their
rich, multi-faceted flavors the everchanging flowers and grasses of Otter
Creek’s pastures; and the fifth, their
Pesto Cheddar, is seasoned deliciously
with basil-infused oil from artisan
Mark Olson’s Renaissance Farms.
DREAMFARM
Diana and James Murphy own a
beautiful little farm in the hilly countryside just east of Madison between
Black Earth and Cross Plains. Several
years back they decided to buy some
dairy goats, and soon found they had
plenty of milk to start making cheese.
Diana did an apprenticeship at Cedar Grove and obtained her cheesemaking license in 2004. During the
construction of their creamery, Diana
worked side by side as well with
goat cheesemaster Anne Topham at
Fantome Farm. Diana amazes us with
her constant soft-spoken generosity,
kindness, and dedication to her craft.
The frequent appearances of members
of the Murphy clan, bringing in their
lovely fresh cheeses, always make us
smile. Diana and James produce one
of the most deliciously creamy soft
goat cheeses in the state, an amazingly
bright, tart feta, and an absolutely
luscious soft-ripened cheese called
Roseblossom, which we find quite
comparable to the famous Cypress
Grove Humboldt Fog we carried until
recently. Since their herd of twentyfour goats is grazed, and their cheeses
are very fresh, they provide us with
outstanding product only seasonally,
so make sure to buy it while it’s available.
father making cheese before he was
a teenager. He earned his cheesemaking license when he was just
sixteen. Cheesemaking is a tradition
on both his mother’s and his father’s
sides of the family. Sid bought Carr
Valley Cheese Company located in La
Valle, Wisconsin, in 1986, and started
producing original high quality handcrafted cheeses. He has experimented
with many different techniques and
different milks to create a huge variety
of specialty cheeses. Sid’s factory
helps us out frequently when we experience lean periods with some of our
better-selling commodity cheeses as
well. We currently carry eleven styles
of some of his finest, award-winning
creations, including Sweet Vanilla
Cardona, a goat’s milk cheese perfect
as a dessert pairing with seasonal
fruits.
FARMER JOHNS’
CAPRI
We continue to sell the delicious
cheeses produced from the milk of
John Dougherty, a third generation
dairy farmer in Southwestern Wisconsin near Governor Dodge State
Park. John’s family has been milking cows since the early 1900s. In
1989, the family decided to begin
marketing the cheeses made from
their milk through the Scenic Central
Cooperative. Farmer John has been a
popular fixture at the Eastside Farmers’ Market for many years now, and
we’re delighted to carry his terrific
Italian-style cheeses. Always jocular
and easy-going, John regularly stops
in the stores hand-delivering his products; his delightfully spirited mother,
Phyllis, frequently takes our orders.
We carry his asiago, his Parmesan,
provonella, a cheese made combining
the techniques used in crafting mozzarella and provolone; and his smoked
gouda. Willy West now carries his
wonderful cheese curds on the weekends as well.
CARR VALLEY
Sid Cook began working with his
A fixture at the Dane County
Farmer’s Market, the effervescent and
enthusiast Felix Thalhammer has been
making and selling high quality goat
cheeses for several years now. Residents of the small community of Blue
River, Wisconsin, he and his wife
Catherine decided to go into the business of dairy farming back in the nineties. Felix did his apprenticeship, got
his license and then built his creamery
in 2001. Initially he used milk from
his own goats, but with increasing
demand he has had to expand and uses
goat milk from several local family
farms. We have several wonderful
creations from Felix: the lovely Stick
Bear goat’s milk muenster at East,
as well as his Fromage Blanc and St
Dorian, a full-bodied aged sheep’s
milk cheese with some of the character of both gouda and Swiss, at West.
His cow’s milk Moo Bear Muenster
graces both our shelves, a delightfully
creamy, classic Wisconsin original
that is hugely popular and a terrific
melter. And when it’s available, we’re
especially fond of his bright, full flavored sheep/goat Greek-style feta.
HIDDEN SPRINGS
In the Driftless region of Wisconsin just southeast of La Crosse, lies
the pasture land of Brenda and Dean
Jensen’s dairy sheep farm. Brenda had
long had a dream of starting a dairy
farm, and left a corporate career to
pursue her passion. The Jensens are
committed to using traditional farming
and cheesemaking techniques with a
respect for their land and their animals. Brenda works hard at a craft that
is often quite challenging, but she never loses her sense of humor, her smile,
nor her infectious upbeat energy.
Hidden Springs Creamery produces
some of the tastiest sheep cheeses in
the state, and has already won several
awards and positive media recognition for their high quality. Hidden
Springs Sheep Milk Feta was chosen as one of the top five Wisconsin
cheeses by Jeanne Carpenter on her
blog Cheese Underground in 2010. It
is a smooth and creamy delight, with a
wonderful tart flavor. We carry eleven
different varieties of Hidden Springs
cheese, including her classic creation,
Ocooch Mountain, and the lovely
complex mixed milk award-winning
Meadow Melody, both of which she
won awards for at this year’s ACS
Competition. Her delicious Bohemian
Blue is one of our very favorite local
blue cheeses; think of it as a slightly
mellower version of the classic French
blue, Roquefort.
HOOK’S
Tony and Julie Hook have been
in the cheese making business since
1976. Their factory, located in Mineral Point, Wisconsin, produces a
wide selection of fine crafted cheeses,
but their specialties are robust blues
and long-aged full flavored cheddars.
We carry eight different varieties of
Hook’s cheese, including their new,
ACS Competition award-winner,
a mixed milk blue with surprising
complexity with a funny name, Ewe
Calf to be Kidding Me, as well as the
oldest cheddar currently available,
Through the end of the year, we’ll be
accepting donations to World Food USA.
100% of donations will be used for
Philippines relief from Typhoon Haiyan.
If you choose to donate, just let your cashier
know how much to add to your receipt.
13
Hook’s Fifteen Year Cheddar, a bracingly sharp masterpiece. Though the
extraordinary Fifteen Year graces our
shelves only for a limited time during
the holiday season, their unforgettably
sharp Ten Year Cheddar is in our case
year round.
ROTH KASE
In 2010 Roth Kase partnered with
Emmi Cheese from Switzerland to
expand their market. The fine products
of Emmi Roth that we carry are still
made right here in Monroe, WI, with
wonderful Wisconsin milk. The Roth
family has been making fine cheeses
in Switzerland since 1863. In 1991,
Roth family descendants Fermo Jaekle
and his cousins Felix and Ulrich Roth
saw a business opportunity in the similar terroir and culture of Green County, Wisconsin. An existing cheese
plant in Monroe was acquired and
re-fitted to accommodate the crafting
of high quality European style cheeses
that Americans have increasingly
sought after. They started producing
Gruyere, which hadn’t been made in
the states for many years. Roth set up
an apprenticeship program in which
American and Swiss cheese makers
spend time mastering techniques in
both countries. We now have available the stellar Surchoix extra-aged
Grand Cru Gruyere, perhaps one of
Roth’s very finest cheese, as well as
their also magnificent younger Grand
Cru Gruyere. Their subsidiary brand,
Sole, produces our Queso Quesadilla,
Queso Asadero, Gran Queso, and our
recently acquired Queso Cotija cheeses—wonderfully flavorful inspirations
based upon classic Latin cheeses.
PASTURELAND
Formerly a part of Edelweiss Graziers Cooperative, Bert Paris changed
the name of his outstanding graziered
cheese making operation to Pastureland Cooperative. The name was purchased from a another small grass-fed
cheese cooperative in Minnesota. Says
Bert, the friendly and ever innovative
farmer and Co-op president, “We
loved the name and felt it was a better
match for our values and vision for
the co-op.” We carry their outstanding aged Peace of Pasture Gouda
under the Pastureland brand, and will
soon be carrying a denser, tangier
variation that he has been crafting.
CHALET CHEESE
COOPERATIVE
One more great bastion of Monroe, Wisconsin, is Chalet Cheese
Cooperative. The only crafter of the
legendary Limburger in the United
States, Chalet also produces stellar
Swiss-style cheeses in keeping with
the region’s dominant Swiss heritage.
Cheesemaker Myron Olson received
his license to produce Limburger in
1972, and also hand-crafts the awardwinning Deppeler line of Swiss
cheeses. In addition to the Limburger,
we carry the Deppeler Baby Swiss,
and Deppeler’s 18 Month-Aged
Swiss—new to our cases this year,
and one of the most intense puckeringly sharp aged Swisses we have
ever tasted.
WIDMER’S
Three generations of Joe Widmer’s family have been fine-crafting
cheeses at their small plant in the
quiet little town of Theresa, Wisconsin, on the outskirts of the Horicon
Marsh. Joe’s grandfather John is the
man who first started producing that
Wisconsin original, Brick cheese on
a large scale; and at the factory they
still use the original bricks to press
this unique creation. Joe is an affable,
good-natured champion of his craft,
always willing to come to our stores
to put a face to those great cheeses of
his family’s; and there’s a new Widmer, his ever-present son, learning
the craft now. Joe Widmer’s amazing
aged cheddars, as well as his inimitable brick cheeses, have been anchoring stalwarts in our case for many
years now. The Six Year Cheddar is
one of Wisconsin’s very finest with
its magnificent deep complex sharpness, and classic crumbly texture.
HOLLAND’S FAMILY FARMS
Rolf and Marieke Penterman are
first generation dairy farmers who
moved from the Netherlands in 2002.
They own a cheesemaking facility in
Thorp, Wisconsin, that uses their own
cow’s milk to craft some of the tastiest
goudas we have ever had the fortune
to sample. Marieke has perhaps one of
the biggest personalities in a business
full of big personalities; every time
one of her cheeses wins yet another
award, she graces the stage with a
wildly enthusiastic dance routine!
Marieke produced her first cheeses in
2006, and she has been going strong
ever since. All of the Penterman’s
goudas are produced using only their
own farmstead, finest unpasteurized
milk. We currently carry seven different varieties: a bright, buttery 2-4
month young Gouda; a fenugreek-flavored; a cumin-flavored; a smoked; a
mustard melange; an unforgettably delicious, caramel-y; repeatedly awardwinning 6 to 9 month aged gouda; and
Marieke’s unique Wisconsin original,
the Marieke Golden as well—bright
and buttery flavored, it is a uniquely
delicious creation of their own. These
are some of our very favorite Wisconsin cheeses.
NORDIC CREAMERY
Al Bekkum started his career
in cheesemaking after being laid
off from a construction job one fall
twenty years ago, and he has been passionately producing cheese ever since.
Al and his wife, Sarah founded Nordic
Creamery three years ago in the Driftless region near Westby, Wisconsin.
They craft many remarkable cheeses,
and we carry their wonderful Capriko,
a cow/goat milk blend with a smooth
sweet, nutty flavor, which was chosen
in 2011 by Wisconsin Cheese Originals as one of their top twenty cheeses
of Wisconsin.
ALEMAR CHEESE
Keith Adams became obsessed, as
many of our great local cheesemakers
did, with crafting an enduring legacy
in new American cheese traditions.
In Keith’s case, this meant creating
a truly magnificent Camembert from
high quality organic cow’s milk. He
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uses Cedar Summit Farm milk, Minnesota’s only 100% grass-fed dairy.
Although not strictly local—Keith
produces his one-of-a-kind cheese
in Mankato, Minnesota—Bent River
Camembert is a masterpiece, and carries on in the same tradition of small
batch, artisan cheeses that our customers demand. Keith still has plans
to roll out a new beer-washed cheese
inspired by the classic French Reblochon. Keep your eyes out for this
one; we’re sure to bring it in as soon
as it’s available.
RENARD’S
Located in Sturgeon Bay, Wisconsin, Renard’s Cheese has been
family-owned and -operated since
1961. Three generations of the Renard family have been making fine
quality Wisconsin cheese with flavor
and character that comes only from
proper aging and curing. Their cheeses
have been the recipients of numerous
regional, national, and international
awards over the years. We currently
carry their outstandingly delicious,
and surprisingly affordable two-year
bandage-wrapped white cheddar. We
also carry Renard’s Black Peppercorn
Cheddar with a distinctive peppery
bite; and their striking Morel and Leek
flavored Monterey Jack.
CHEESE GIFT BOXES
The holidays are near at hand,
and this year Patrick tinkered a bit
with our cheese gift boxes to create
three exceptionally special offerings
for your holiday gift-giving needs.
We will also be having our yearly
December cheese sampling events in
the coming weeks, so make sure you
don’t miss them! They are a great
opportunity to taste spectacularly delicious local cheeses and to meet some
of the wonderful people involved in
their creation. Remember, when you
are thinking about finding something
special for your loved ones, how
important it is to support these local
artists who put their heart and soul
into making Wisconsin cheeses some
of the great culinary treasures of our
country.
And look out for big changes
ahead for the Willy East Cheese department. The remodel is now underway, and in the coming months our
department will be getting a complete
makeover. We will be expanding both
our offerings and our service to make
this an even greater cheese destination
than before.
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Rice
All Kinds on Millet,
Sale! Brownsons
pie
shell
chic pea, black bean
homegrown
Co-op
potato
saladsauerkraut
pasta
salad lip tofananberry,
co-op
potatoes
moisturizer
organic
organic
organic
frozen indian
between!
organic
half & half
pumpkin
.49
.79
.99
/tx
$
9-inch
$puree
$ brown
organic
emerald
.99
.29
orange
organic
.79/tx$13.43/tx
bulk.79
care
vanilla
meals
refined
dental
gum
.55 $2.93
.99
/lb
.49
/lb
.99
/tx
24
$
oz frozen
• non-owner
.29
$
$
7.5
oz
•
non-owner
$3.66
2.8
oz
•
non-owner
$
$
$
$
Unscented
Lip
Balm,
All
Kinds
on
Sale!
bunny
sesame
kale
.39
you
glad Random
herb
jasmine
rice $5.55italian
ice
cream
canola
oil
•non-owner
non-owner$5.03
$2.61
24
2.64ozoz• non-owner
• $5.55
non-owner
516ozoz•wheatgrass
.29
$
.79
Random
weight • non-owner
weight
• non-owner
Highland
Mint
2$/tx
oz • non-owner
$18.15/tx
32 oz • non-owner
$3.66 25 oz • non-owner
$
For
Medium
High
$5.24-5.25/tx
crackers
$8.18/lb
$10.70/lb
it’s
vegan
croutons
$9.96/lb
sandwiches
shots Heat
1$8.70/lb
ea • non-owner $4.71
.99/lb
.19
/lb
.99
Saltines,
Cheddar,
Buttery
Rich
12
pc
•
non-owner
$2.09/tx
16
oz
•
non-owner
$3.98
$
.99
/tx
$
2
2
1
4
5
8
8
7
12
3
3
1
2
11
$3
cupcake
$1
.99
.99
.79
.49
.29
$3
$12
8
$2
$
vegan
wild sardines
veggie
frozen
sweet3
potato
ramen $1.49 incense
unsweetened
apple cider
utensil
set
organic
toilet
bowl
organic
vegan
frankfurters
burgers
burritos
lefse
hempmilk
vinegar
organic
¢
cleaner
soup
gravy
mix
omega-3
.99starter
.49
.99
$8.99 large $79
$
$
1
9
$
bug
bites
3
.29
.49
.99 semi-sweet
brown
dog
waste
liquid
healing$4
organic raw
vegetable
sparkling
organic
$4.99eggs
3
2
$2
¢
organic
.99
organic
organic
organic
bag
chocolate
aminos
coconut
bouillon.29 cream
energy
flax
snax $99
2
¢
chocolate
$4
ricotta
cream soup
wafer
chips
butter
water
39
.29
.19
bars
$6
4
cheese
.79
.29
.99
$cookies
$2
3
.79
$
$8.49
3
.99
$
.79
4
$1
$2.39
$
5
spf
30
organic
deodorant
breaded
organic
.49
$3.49
wheatgrass
wisconsin
craisy
chicken
apple
$
kale
chips
organic
organic
2
anti-bug
stick
chicken
sprouted
trio
cooking93/7
ground
stock lowfat
kefir
shot
caprese
salad
salad
cinnamon
dark chocolate
snackers
simmer sauces chicken
combo
breast
granola
bar
.49
penguin
bar
.49
.99
.99
tenders
.29
.49
.99
.99 mineral
.19
$$5
4.79
$
3
3
$2
$
2
or
10
9
seaweed
sundrops
spray
$$12
tall
kitchen
.49
6
.79
.99
$
.49
3
harvest
$1basic
tulsi
foam
bath
organic
canned $2.99
organic
organic
multi
snack
canola
oil
garbage
$5
¢
brown &
salad
reduced fat
dog food
ground
bags.79
.69
99
$
$
serve
pork
15
.29
8
chocolate
.99
turkey
.99
.99
$1
2
$
4
$
$
links
8
milk
.49
bac
out
cat food $5.49
organic
organic
organic $1.99 ginger spread
$
4
.29
.99
organic
organic
cottage
peanut
butter
cheesecake
ginger
beets
snickerdoodle
tofu walnut
dark
raw
honey
bathroom
tummy
grub
$5
mashed
salsa
$3
.99
$
cheese
pie
slice
brownie
2
multipack
california
chocolate bars
burgers
patties
cleaner
baby
food
potatoesbar
$7.49
.29
.29
raisins
.79
.50
$
.79
1
.49
$
$
$
3
1
1
$
¢
4
$5.79
5
.55
$3.29
.99
.99
$
Dec$3
16–22
Week
15–21
29
Dec
23–29
Week
4:
October
22–28
4 3: October
$1
$2.49
Random weight • non-owner
earth
sol cuisine
Amy’s
$13.64/lb
6 pcfriendly
• non-owner $6.08
All Kinds on Sale!
biobag
bragg
/tx
8
3
44
2
9.5-10 oz • non-ownerendangered
$5.24
field
road’s
wild
planet
end
sweeties
juniper
koyo roast
living
harvest
to-go ware
gingras
.15 oz •ridge
non-owner $2.61/tx pacific
/ea
natural
foods
species
32 pc
oz • non-owner
$12.90
20
$15.53
valley
organics
5.25 oz • non-owner $3.14
chocolate
All Kinds on Sale! 1 ea • non-owner $2.09/ea
All Colors on Sale!
All Kinds on Sale!
All Kinds on Sale!
Rndm wt Organic
• non-owner $2.61/lb
Original,Vanilla
Raspberry-Infused, /tx
Extra Old
/tx
enjoy life
organic
theo
health
nelsons
artisana
rapunzel
loacker
hi
ball
go
raw
Beef,
Chicken,
Vegetarian
All Kinds
on Sale!
valley
chocolate
2-2.1 oz • non-owner $1.25
quadratini
1 ea • non-owner $14.48/tx
4.375valley
oz • non-owner $2.93
1 pc • non-owner
$10.70/tx
6.76 oz • non-owner
$6.60
/doz
10 oz
5.5-6
oz oz
non-owner
• non-owner
$4.71
$2.93
24
•• non-owner
$3.98/tx
16 oz • non-owner $6.29
4-packMilk
• non-owner $4.19
Dark,
Calendula, Cuts & Scrapes,
All /tx
Kinds on Sale!
Sting
Gel
1
doz
•
non-owner
$4.71/doz
All Kinds on Sale!
.35 oz • non-owner 51¢/tx
Dark Chocolate: Peppermint
50 oz
pc • non-owner $8.18
$5.03/tx
32
/tx
Stick, Nutcracker Toffee;
All Kinds on Sale!
/tx Street
W.S.
nancy’s
seeds
of Milk Chocolate:jason
bellBadger
Rhythm
& evans 2.4-3.1 ozWilly
truroots
doctor
imagine
smart
Ginger Spice chicken
• non-owner $3.14
10
oz
•
non-owner
$5.24
1 oz • non-owner $5.55/tx
Co-op
superfoods 16 oz • non-owner
kracker
change
$2.61/tx
All Kinds on Sale!
/tx
All Kinds on Sale!
3 oz • non-owner
All$3.66
Kinds on Sale!
aura
cacia
All Kinds
on Sale!
seasnax
spectrum
organic
organic
/shot
/lb
/tx
india
valley
prairie
2.9 oz • non-owner $15.00/tx
All Kinds
Sale!
12 ozon
• non-owner
$6.81
biokleen
heavenly
Yum
Tum
6 ozorganics
• non-owner $6.29-6.81
1Random
shot • non-owner
$2.61/shot
weight • non-owner
$11.01/lb
Rice, Lentils
Plain,
Blueberry, Raspberry
Klassic 3 Seed,
Pumpkin Seed
organic
sunspire
newman’s
willy
street
/tx
Cheddar, Seedlander
co-op
own
2.5
oz •• non-owner
non-owner $5.03
$7.34/tx
32 oz
All Kinds
Kinds on
on Sale!
Sale!
All
prairie
8 ozoz• •non-owner
32
non-owner
$3.98
Original,$4.19
Peanut
/tx
32
non-owner$1.35
$3.98
1 ozoz• •non-owner
All Kinds on Sale!
willy
street
endangered
co-op
species
chocolate
biobag
willy
street
/lb
co-op
/ea
Random weight/tx
• non-owner
$12.38/lb
13 ea
oz • non-owner $2.09/ea
$3.14/tx
/tx
13 Gallon
All Kinds on Sale!l /lb
/tx glen own
1.19
oz
• non-owner $1.35/txKalona
Newman’s
street
willy
newman’s
muir
theo
nature’s
ginger
people
edward
& sons willy
90 cap • non-owner
$22.56/txstreet
60 tab • non-owner $9.96
.54 oz • non-owner
$3.14
/tx
own $3.14/tx
organics
supernatural
co-op
co-op Random weight •/tx
chocolate
bakery
non-owner
Sale!
All Kinds on Sale
/tx
.4
oz •• non-owner
non-owner $5.03
51¢
5 oz
Turkey, Chicken & Salmon,
Chicken & Brown Rice 12 oz • non-owner $7.13
All Kinds on Sale!
/tx
$10.28/lb
12-12.7 oz • non-owner $2.61/tx
All Kinds on Sale!/ea+tx
1 ea • non-owner $1.84/ea+tx
$5.24
12 pc • non-owner $5.24/tx
/lb
Random weight/ea
• non-owner
$8.91/lb
1 ea • non-owner $2.09/ea
2%,
4%Orange, Cherry Almond, Chile,
Mint,
Peppermint Stick, Ginger Spice,
Nutcracker Toffee
16 oz • non-owner
/tx$4.19
nature’s
3 oz •mineral
non-owner $3.45/tx
natural
Willy
street barbara’s
napa valley bionaturae
Daiya
green valley
Edward
&
naturally
newman’s
hyland’s
amy’s
Amy’s
yummy
earth
UAS
Labs
organic
food
galaxy
mt.
Smart
vikos
chicken
simply
amy’s
new
england
divine
bakery
co-op
fusion
vitality
naturals
organics
fresh bulk sons
own
vegan
organic
merchants
nutritional
organic
natural
prairie
teething
gel
organic
organic
organic
dds-plus
frozen
snacks
greek
spreads
frozen
lasagna
after
dinner
fig
bars
creolepressed
organics
essene
calm
antisherryAll Kinds on Sale! pasta
organic
miso-cup
deodorant
cheeseKalamata Olive, Roasted Eggplant,
All
Kinds
on
Sale!
foods
Cheese
Pizza,
Nacho
Cheese & Bean
on Sale!
organic
organic All
bulk
Vegetable,
Kinds on Sale!
refried
beansAll Kinds organic
acidophilus
boneless
mintsGolden
roasted
chili
lollipops
foundation
.49
/tx
newman-o’s
stress
drink
reserve
Baba Ganoush,
Red Pepper & Feta
lactose-free
crystal
style
shreds
Savory
Seaweed
Traditional, Black, Mild with
$polenta
All
Kinds
Sale!
vegan
cream
All on
Kinds
on
Sale!
Vitamin
C, Regular
roasted
.69
muesli
All Kinds on Sale!
brown & serve
with
foscereal
.79
sweet
Lemon
Raspberry
chicken
thighs
.99
.19
/lb
cookies
Green
Chiles, Black Low
Sodium,
vinegar
sour
cream
$
.5 oz • non-owner $9.65/tx
$
$
.79
.99
/tx
.99
/tx
$$
cheese
.79
Traditional
Low Sodium
turkey
gravy
potatoes
pork
links Aged Unfiltered
$
$ .79
All.79
Kinds on Sale!
.99/tx
9.5-10.3 .39
oz •.99
non-owner
/tx
.69
/lb/tx$5.24
12
$5.03
.99
$
.99
/tx
6Garlic
oz •$
$4.40
.69
/lb
16 oz
oz •• non-owner
non-owner
$4.50
&non-owner
Chive
Random
weight
•
non-owner
$
$
$
$
$
$$
7.3-7.7 oz • non-owner $6.07
7
oz
•
non-owner
$7.34/tx
.49
2.5
non-owner $5.03 14.7 oz
.39
non-owner
.99
/lb• non-owner
.99 $3.458 oz • non-owner
$¢ oz •$2.40/tx
.29$3.45
.32• oz
• non-owner
$26.45/tx
.99
3 oz • non-owner
18 oz • non-owner
Random
•$2.61/lb
non-owner
$4.71
100
cap •weight
non-owner
$25.50/tx
weight
• non-owner
$22.88/tx
$8 oz$Random
4
15
6
72
$7.65/LB
15.4 oz
• non-owner
$3.14
Random
weight
• non-owner
$9.44/lb
36
2
$4
3 2
3
3
3
16
$4
$4.50/lb
8 oz • non-owner $6.0812.7 oz • non-owner $6.81
5 3
1
99 2
.85 oz • non-owner $1.56
222
2
.29
$2
$2
willy
street
Eddie’s
late
july
india
pacific
batch
house
alexia
orgain
health
NATURE’S
valley
tierra
pacific
farm
tierra
organic
california
glutino
lotus Annie’s
foods farm
organic
divina organic
barbara’s
talenti
Justin’s
willy
street
Organic
annie’s
redwood
co-op
BAKERY
natural
foods
natural foods
bakery
valley
organic
onion
rings
mealor
bulk chocolatebulk hunza
bulk
farms
valley
bakery
nut
butter
co-op
india
gluten-free
bulk homegrown
naturals
hill
farm organic
pitted tulsi
sorbetto
marinated
spinach
organic
organic
bunny
organic
apple
cake
cream
with
sea salt
cream
soup peaceful
covered
goji granola
mini
sandwich
evaporated
cheese
puffs
peanut
concentrated organic
crackers
madagascar
dressing
goat
milkor replacement
kalamata
vegetable
gelato
.99cajun
/tx
All
Kinds
on Sale!Vegetable
$
Vanilla
Bean,
Chocolate
All
Kinds
on
Sale!
veggie
salad
Cheddar,
Multigrain,
cheese
condensed
turkey
gravy
cheese
bar
All .19
Kinds
on Sale!Fudge
cashews
grahams
milk
butter
cups
omega-3
sleep
pink rice
.79
/ea flavored
vinaigrette
kefir
olives 90
cookies
pasta
cap • non-owner
$22.56/tx
.79
/lb
$
$
Milk
Chocolate,
Dark
Traditional,
Blueberry
White
Chocolate,
Milk
Chocolate
.29
.49
calzone
cream
soups
$
Goddess,
Shiitake
&
Sesame
.29
.99
.79
Bowties,
Orzo .49
friends
fish 1$oil
.39
.79
.49Celery
/lb
11 oz Chocolate
$
• non-owner
$3.98
half
and
ea.99
• non-owner
$3.14/ea
/tx/lb
.49
/lbhalf
Pomegranate
$non-owner
$$ $ .49
Mushroom,
Chicken,
$
$
$
Random
weight
•
.29
1200mg
$
$
French
Vanilla,
Hazelnut
11
oz
•
non-owner
$3.35
14.5
oz
•
non-owner
$3.14
.99
$
.99
5.5-7
oz
•
non-owner
$2.93
Random
weight
•
non-owner
.39
/lb
8$6.08/lb
oz • non-owner
$3.45
16 oz •.49
non-owner
.4910.2
Rndm.99
wt • non-owner
$15.21/lb
$ • non-owner $2.09
12 oz
90 cap • non-owner
$21.51/tx $3.14
Rndm wt • non-owner
$2.93/lb
$
$
/tx$5.76
.29
$9.96/lb
$
oz
•
non-owner
$5.55
$
.59
/tx
$
$
.29
16 oz • non-owner $6.29 Random weight • non-owner
$
2
3
12
2
7
142
9
4
2
2 3
$2
2
4
4
3
13$4
9
4
$
6
.29
$3.99
$2
99
2
60 cap • non-owner $12.80/tx
15
12 4
1 5
3
24
21
32 oz • non-owner
$6.08-6.60
12 oz • non-owner
$2.93
$3.14/lb
bob’s
red mill
willy
street
Willy
Street
lundberg
willy
street
pacific
napa valley
mineral
pacific
soothing
east
side
native forest
lundberg
food
for
life
Mori-nu
let’s
do…
bob’s
red
pacific
Willy
Street
alden’s
simplers
lotus
foods
Willy
Street
co-op
crown
Willy
Co-op
co-op
fusion
natural
foods
naturals
naturalStreet
foods
touch
ovens
old
country
organic
artichoke
organic
Co-op
Co-op
Co-op
Organic
mill
natural
organic
prince
ezekiel
organic
organic
bulk
lemon
poppy
vanilla
summertime
willy
the
butternut
liquid
lip
gloss
organic
sherry
reserve brown rice
organic greek
bath saltspies
assorted
style
muesli
hearts
bulk
arborio
mapleAll
Kinds
on
Sale!
cookies
skinless
&
apricot
pine
foods
Whole,
Quartered
organic
gluten-free
orange
bread
silken
firm
lavender
forbidden
pound
cake
poundcake
tomato
leek
salad
beet
hash
condensed
aged
unfiltered
whole
berry
syrup
.79
/tx
.99
All
Kinds
on
Sale!
.49
white
rice
4:9,
4:9
Flax,
Low
Sodium
glazed
cran- rice
boneless
nut
couscous
organic
$
cornstarch
baking
flour
sherbet
tofu$vinegar
essential
oilslice
slice
salad
.99
/tx
cream
soup
.99
cranberry
.99
/lb
.49
/lb
.99
¢
berry
mini.37
oz
•
non-owner
$6.29/tx
$
pink
salmon
1$pie • non-owner $5.76
18
oz • non-owner $4.71
/ea Mushroom,
.99
/lb
$
$
Chicken
.99
broth
$
.29
/lb
$
.29
sauce
.79
32 oz.19
• non-owner
$14.48/tx$
.99
/tx
.99
/lb
.49
/slice
/ea
.49
/lb
9.9-14
oz
•
non-owner
$4.19
.99 poundcake
Random
Random
weight • $
non-owner
$
$
21 oz • non-owner
$6.60
$
$ $ weight • non-owner
4
9
$1
2
3
2 4
2
7
$2.19
9
$1 $11.29
4
$2.99
Random weight • non-owner
$11.01/lb
weight $2.09/ea
• non-owner
6 oz
$3.14
22
oz
•non-owner
non-owner
$4.50
48mloz• •non-owner
non-owner$9.44/tx
$7.55 1$11.33/lb
non-owner
$2.40
wt • non-owner$3.66/lb
$3.45/lb 5
sliceRandom
• non-owner
1 •ea
• non-owner
$1.88/ea 12.3 oz • 12.7
Random
weight • Rndm
non-owner
oz • non-owner
$6.81
/ea
$12.09/lb
$8.18/lb
4-pk • non-owner $4.50
All Specials Subject to Availability. Sales Quantities Limited
deals
co-op deals: December 4–17
DELI/JUICE BAR co-op deals: December 4–17
willy street
co-op
Willy Street
Co-op
sartori
$3.99
$2.99
$
mediterreanean
snack cup
maple-cayenne
gingerbread
5.49
7 oz • was $5.99
1 ea • was $3.49
1 ea • was $4.99
montamore
cheese
GROCERY co-op deals: December 4–17
westbrae
natural
crofter’s
field day
All Kinds on Sale!
All Kinds on Sale!
All Kinds on Sale!
$
$
organic beans
$
1.65
organic premium
fruit spread
2.69
organic
pasta sauce
2.49
10 oz • was $3.79
26 oz • was $2.79
annie’s naturals
Nature’s Path
CASCADIAN FARM
All Kinds on Sale!
All Kinds on Sale!
All Kinds on Sale!
$
$
15 oz • was $2.29
organic dressing
or vinaigrette
$
2.69
organic
granola bars
3.39
organic frozen
fruit
2.99
8 oz • was $4.29
6.2-7.4 oz • was $4.79
8-10 oz • was $3.79
muir glen
pure
bionaturae
All Kinds on Sale!
All Kinds on Sale!
organic extra
virgin olive oil
$
$
organic tomatoes
$
1.49
1.99
28 oz • was $2.49-2.79
brown cow
yogurt
All Kinds on Sale!
$
raw bar
2.49
8.99
1.7 oz • was $2.19
17 oz • was $12.19
surf sweets
earth friendly
All Kinds on Sale!
All Kinds on Sale!
gummy candy
1.39
$
/tx
32 oz • was $3.29
2.75 oz • was $1.99/tx
arrowhead mills
trujoy
pancake &
waffle mix
Buckwheat, Multigrain, Buttermilk
$3.29
26 oz • was $4.79
organic
candy canes
3.29
$
5 oz • was $3.99/tx
T h e s p e c i a l s o n t h i s p a g e a re v a l i d D e c e m b e r 4 – 1 7
/tx
dishmate
$
2.79
/tx
25 oz • was $3.49/tx
alexia
garlic french
baguette bread
twin pack
2.99
$
12 oz • was $4.29
All Specials Subject to Ava ila
december
co-op deals: December 18–31
DELI/JUICE BAR co-op deals: December 18–31
willy street
co-op
vegan veggie
half-sandwich
1.99
$
Willy Street
Co-op
sartori
pfeffernussen
bella vitano
cheese
1 ea • was 99¢
$
49
¢
Espresso, Raspberry, Merlot
4.29
/lb
Rndm wt • was $4.79/lb
1 ea • was $2.99
GROCERY co-op deals: December 18–31
divine
chocolate bars
All Kinds on Sale!
$
2.49
/tx
3.5 oz • was $3.49/tx
lundberg
organic bulk
brown basmati
rice
$
1.99
/lb
r.w. knudsen
sparking juice
All Kinds on Sale!
$
2.99
25.4 oz • was $4.29
pacific natural
foods
newman’s own
bionaturae
All Kinds on Sale!
All Kinds on Sale!
All Kinds on Sale!
$
$
$
organic broth
2.49
microwave
pop’s corn
2.49
organic
fruit spread
2.99
32 oz • was $3.99
9-10.5 oz • was $3.49
9 oz • was $3.99-4.49
salpica
salsa
rudi’s organic
bakery
immaculate
baking co.
$
All Kinds on Sale!
All Kinds on Sale!
2.99
16 oz • was $3.99
organic english
muffins
$
2.99
cookie dough
All KInds on Sale!
3.29
$
14 oz • was $3.79-4.79
12 oz • was $3.49
spectrum
organic extra
virgin olive oil
$10.99
pacific natural
foods
glutino
soup
gluten-free
crackers
25.4 oz • was $16.49
$2.49
17.6 oz • was $3.29-$3.49
$
cascadian farm
equal exchange
amy’s
organic frozen
vegetables
Sweet Corn, Broccoli Cuts, Garden Peas,
Cut Green Beans
1.99
$
All Kinds on Sale!
bulk organic
cocoa powder
8.49
$
/lb
3.19
4.4 oz • was $4.79
frozen pizzas
Cheese, Spinach, Cheese & Pesto
Whole Wheat Crust
4.99
$
13-14 oz • was $6.79
16 oz • was $2.79
a b i l i t y. S a l e s Q u a n t i t i e s L i m i t e d .
T h e s p e c i a l s o n t h i s p a g e a re v a l i d D e c e m b e r 1 8 – 3 1
deals
december
Health & Wellness co-op deals: December 4–17
aura cacia
desert essence
nordic naturals
All Kinds on Sale!
Fluoride-Free
1,000mg
organic chakra
roll-ons
$
9.99
/tx
natural tea tree oil ultimate omega
toothpaste
lemon fish oil
$
3.99
21.99
/tx
$
/tx
.31 oz • was $14.99/tx
6.25 oz • was $6.49/tx
60 softgels • was $27.99/tx
avalon organics
maggie’s
functional
organic socks
weleda
shampoo or
conditioner
All Kinds on Sale!
$6.49/tx
11 oz • was $9.79/tx
arnica
massage oil
killington mountain
$
hiker socks
Olive, Black; Sizes 9-11 or 10-13
$
10.49
13.99
/tx
3.4 oz • was $20.99/tx
/tx
1 pr • was $14.79/tx
nutrition now
rhino swirlin’
gummy calcibears
$6.99/tx
mega food
megaflora
17.39
/tx
$
30 tab • was $24.99/tx
natural factors
stress-relax
suntheanine
chewable
$
17.99
/tx
60 tab • was $25.99/tx
60 tab • was $10.79/tx
Health & Wellness co-op deals: December 18–31
shikai
hand and body
lotion
All Kinds on Sale!
$
5.99
/tx
spectrum
chia seed
omega-3 & fiber
$8.99/tx
jason
fluoride-free
toothpaste
All Kinds on Sale!
3.99
/tx
12 oz • was $13.99/tx
$
dr. bronner’s
boiron
aubrey organics
All Kinds on Sale!
$2.99/tx
$
alacer
new chapter
8 oz • was $8.49/tx
pure castile
bar soap
oscillococcinum
8.99
/tx
6 pc • was $16.29/tx
Super Orange, Pink Lemonade, Lemon Lime,
Açai Berry, Tangerine, Raspberry, Berry Blue,
Cranberry Pomegranate
$8.99/tx
30 pc • was $11.99/tx
e plus high-c
roll-on deodorant
$
6.99
/tx
3 oz • was $7.99/tx
5 oz • was $4.19/tx
emergen-c
4.2-6 oz • was $6.49/tx
preserve
every woman or
man multivitamin
round green food
storage
48 tab • was $26.79/tx
$
$23.99/tx
Small, Large
2.19
/tx
1 pc • was $3.29-3.99/tx
A l l S p e c i a l s S u b j e c t t o Av a i l a b i l i t y. S a l e s Q u a n t i t i e s L i m i t e d .
WEST NEWS
Food Safety or
Food Foolishness?
A
s I listened to
the short
video
from the Michael
Fields Institute about
the challenges small
farmers will now
by Mike
confront to maintain
Byrne, Willy
compliance with the
West Store Food Safety ModManager
ernization Act (/
michaelfields.org/
food-safety-modernization-act-matter/),
I found myself wondering if the
FSMA was an example of: #1 an overreaching government; #2 a product of
an out-of-touch bureaucracy; or #3, a
power grab orchestrated by a cabal of
big business and government allies.
I now think it walks like a government, talks like an out-of-touch official, and ends up being a tool of some
very real strategic alliances.
The rationale for the law itself
is an outgrowth of fear. The fear is
a result of a food system we cannot
manage, events we do not understand,
and the tendency we consumers have
to place blame whenever something
bad happens. To help assign blame
lawmakers decided to try to create
accountability in the food system and
what they actually did was complicate
the task of diagnosing and preventing
an adverse event in order to secure
what they label “modernization.”
Consider the journey from seed to
fruit to processor to market to consumer. In the “old fashioned” model
a cluster of families had a farmer who
put food on their tables either directly
or through a grocer. If something was
wrong with a particular item there
were a limited number of potential
victims. Easy enough to investigate
and solve. Within a few days everyone
involved knew where things stood.
Now fast forward to “modern times.”
Today most farmers around the
country have arranged to centralize
the process, do not know their customers, and the customers for the farmer
are warehouses and packing plants
and agents. Sadly, the customers don’t
know their farmer either. So what happens when there is something wrong,
something toxic? The answer is we
have a national outbreak with a spider
web of threads the investigators have
to work through to understand who
and where the victims are.
Enter the knights in shining armor,
your elected representatives, your
paid problem-solvers who we hope
can spend the time and resources to
“create systems” that hold the right
people accountable, and prevent
similar issues from happening again.
Unfortunately they are unable to see
the problem independently because
they are bombarded by the big food
lobbyists (see #3) and did not hear
from enough of us.
Here are three things I wish were
considered:
• Food systems that are direct and
simpler are easier to improve and
maintain.
• Long before there were chemistry
labs people grew and locally distributed safe food.
• People who grow food on a small
farm care about the soil, the food,
and the consumer.
It is true that the FDA comment
period has passed to influence their
rules, but it is equally true that your
voice can blend with millions of others to get our politicians to roll this
back. Educate yourselves, watch this
short flick with our friends from Michael Fields Institute: www.youtube.
com/watch?v=zmXzOs0rF6M and
write everyone you can in Washington
DC.
Most of our suppliers in our
Produce departments will be spending a great deal of time and money to
comply. It is inescapable that it will be
costly. Large farms can absorb the hit.
Think about it!
19
COOPERATIVE SERVICES NEWS
Food Security
RECENT CUTS TO SNAP AFFECT ONE IN SEVEN
PEOPLE NATIONWIDE. FIND OUT HOW TO HELP
YOURSELVES AND EACH OTHER AT THE CO-OP
T
he Co-op
believes
in serving the
greater good by
serving the greater
food. Everyone
has the right to
by Kirsten
access local, fresh,
sustainable foods
Moore,
that help with both
Director of
Cooperative individual wellbeing as well as
Services
fueling the local
economy. It has
been just over a
month since the 2009 federal increase to the Supplemental Nutrition
Assistance Program (SNAP) expired. The cuts impose food security
challenges for nearly 47 million
Americans, over 860,000 of which
are from Wisconsin, and more than
50,000 are in Dane County. That’s
one in seven people nationwide who
have to worry about putting food on
their table. Just before the holiday
season, that adds insult to injury.
According to the Center on Budget
and Policy Priorities, these cuts will
result in an approximate $11 cut per
month for individuals and up to $36
per month for a family of four. This
means that at current levels SNAP
benefits average less than $1.40
per person, per meal. The Institute
of Medicine concluded in a report
published this past January that the
means to determine SNAP benefits
lacked considerations for individual, household, and environmental
factors in defining the adequacy of
benefits distributed. Given that the
individual circumstances of each
Co-op Owner vary depending on
household health and size, how
much time they have to prepare
foods, what their means are to get
to the grocery store, and how far
away the nearest grocery store is,
how will our Owners who depend
on this benefit weather these significant changes and what can other
Owners do to help?
ACCESS DISCOUNT
For Owners using SNAP benefits, please note that we accept
Electronic Balance Transfer cards
(EBT) at the Co-op. Now is also a
good time to remind you about your
eligibility to participate in our Access Discount Program. The Access
Discount Program assists Owners
with financial challenges as part
of the Co-op’s mission to provide
sustainable food access now and for
future generations. Owners interested in the Access Discount Program
can apply when they sign up for
Ownership or whenever they find
that they have the need and also
have the option to renew annually
in March. Applications and renewals require proof of current enrollment in at least one income subsidy
program from a select list. Enrollees
receive a 10% store discount and
qualify to pay Equity in smaller
increments while enrolled. Most
items are eligible and your discount
is applied even when items are on
sale. Owners who are already enrolled should expect to see renewal
notices this February. We strongly
encourage you to take advantage
of this program to supplement your
food access. Stop by the Customer
Service desk at either store to start
enrollment. More details can be
found at www.willystreet.coop/
access-discount-description.
LOOKING FOR DEALS
For Owners who use SNAP and
also for other Owners who are looking for deals, it might be good to
know about some of our discounted
items. At each store, there are areas
in the produce aisles dedicated to
ripe produce that is discounted
to move. Also, the bulk aisle is a
great way to find savings. Stop by
and pick up a bulk aisle guide and
consider one of the “No Secret to
Savings” classes that are offered
throughout the year (note: classes
are currently suspended at East
due to the remodel, but the next
class offered at West will be January 23rd at 6:00pm). Many staple
items are also part of our Everyday
Sales Price items—look for the
“ESP” signs around the store. We
often have coupons available at the
Customer Service desk or in the
aisles and you may want to check
out the Field Day brand, which is a
competitively priced brand of staple
products only available to Co-ops.
2014
Permaculture Design Certificate
Course
Led by Kate Heiber-Cobb and local and regional experts in permaculture and
related fields, with many hands-on projects and tours.
toPiCs CovereD
o
o
o
Community Reinvestment Fund (CRF) Grants Available
Cooperative Principle #7: “Concern for Community” is the primary
motivation for the CRF. Since 1992, Willy Street Co-op has awarded over
$283,000 in grants that support a diverse array of projects in the areas
of food, nutrition, health/well being, sustainable agriculture, cooperative
education and social change. Past projects receiving grants have included
school community gardens, construction of herb window boxes for
distribution through a food pantry, and cooking and nutrition activities
for kids.
The primary focus of this funding is providing grants to local, nonprofit
groups with limited access to funding. Grant applications and further
information can be downloaded from www.willystreet.coop/CRF. If you
have questions or need more information, contact Kirsten Moore, Director
of Co-op Services, at (608) 237-1217.
o
o
o
o
o
Permaculture Design &
Natural Systems
Soil Building & Ecosystems
Foraging & Wild Crafting
Fungi–food, soil & remediation
Water Harvesting, Management
& Remediation
Plant Guilds & Forest Gardens
Natural Built Environment
Energy Systems
o
o
o
o
Dates
February 15 & 16
March 1
March 15
April 5
April 19
May 3
May 17
June 7 & 8
Testimonials from our 2013 PDC Students
The PDC course through the MAPG has renewed
my sense of hope, excitement and purpose to
collectively participate in creating a healthier,
more holistic and sustainable world.
As a landscape designer with traditional horticulture
training, I found many common landscape practices
wasteful, in contrast to nature and downright
disturbing. Learning permaculture concepts and
practices has given me new enthusiasm and
eagerness to help my clients create landscapes
of usefulness, sustainability and beauty.
—A local Landscape Architect PDC student
Check the Madison Area Permaculture Guild’s
website for more info and to register (early
registration discount ends soon):
http://madisonareapermacultureguild.org
MAPG_PDC AD_WillyStCoop.indd 1
o
Invisible Systems, Social
Permaculture & Community Building
Large & Small Scale Permaculture
Intensive Food Systems & Animals
Urban Permaculture Solutions
Biomimicry & Patterns
Participatory Education—our
collective knowledge of all the
students and instructors is greater
than any one of us.
(held at several sites in Madison with tours in the area)
Applications accepted January 2nd
through February 28th, 2014.
20
o
11/13/13 6:07 PM
PRODUCE SAVINGS
Owners that utilize SNAP, seek
a lot of fresh produce, and also have
the time to tend to those vegetables
weekly or biweekly may be interested in applying for the 2014 Partner
Shares program through FairShare
CSA Coalition. Partner Shares allows
families that are financially challenged to become CSA members and
receive weekly or biweekly boxes of
farm fresh produce direct from the
farm. For households enrolled in Partner Shares, FairShare will contribute
up to $300 toward farm shares from
FairShare-endorsed CSA farms. That
is a huge savings for weekly produce.
Many CSAs offer produce for 2026 weeks of the year and also offer
winter storage shares. Participants can
elect to be a CSA member of the farm
of their choice and work with FairShare to create an affordable payment
plan for the remaining cost of their
share. The 2014 applications are due
in April of 2014, and Partner Shares
enrollees can use Quest, SNAP, or
EBT benefits to pay for farm membership. Between enrolling in the
Partner Shares program via FairShare
and utilizing the Access Discount
Program at the Co-op, this could be a
creative way to increase your access
and connection to healthy local foods
substantially. Find out more about
Partner Shares at www.csacoalition.
org/about-csa/partner-shares.
DANE COUNTY
FARMER’S MARKET
Another option for purchasing
fresh produce year-round with your
EBT card is the Dane County Farmer’s Market. At the DCFM information booths (both at the indoor and
outdoor markets), users can swipe
their EBT card and apply any amount
they wish to spend to a unique DCFM
scrip that can be exchanged with
market vendors for purchases made.
Details about DCFM’s program are
available at dcfm.org/foodshareebt.
OWNERS WHO WANT
TO HELP
If you know an individual or a
family with financial struggles, you
may also consider purchasing a store
gift card for them, which can be used
for anything in the store as well as for
making equity payments to their Ownership (or starting a new Ownership).
You can also help anonymously, each
time you shop, if you like. Currently,
both stores have donation shelves
where you can put non-perishable
food items either from home when
you come to the store, or after you run
through the checkout line. Those who
have the means are encouraged to start
a great habit of purchasing an extra
non-perishable item and adding it to
the shelf each time you shop. Food
banks consider cereal, pasta, rice,
canned fruits and vegetables, canned
meals, juice, peanut butter, tomato
sauces, macaroni & cheese, canned
tuna, and canned or dry beans highly
desirable. Food left on the store donation shelves is sent to the Goodman
Community Center and the Wil-Mar
Neighborhood Center from Willy
East, and to the Lussier Community
Education Center and the Middleton
Outreach Ministry Food Pantry from
Willy West.
DANE COUNTY FOOD
PANTRY NETWORK
Lastly: The Community Action
Coalition for South Central Wisconsin
has put together an excellent online
list of approximately 50 food pantries,
meal sites, and shelters that participate
in the Dane County Food Pantry Network. The site instructs those in need
of food assistance to call 2-1-1 to find
a pantry that is open nearby. By dialing 2-1-1 you are connected to a local
resource and referral service that can
answer your questions about where to
access resources in your community.
The online listing also provides links
to all the pantries, meal sites, and
shelters that have websites to review.
If you are one of our Owners who has
the means to donate, you may want
to consider contributing to one of
those organizations. If you are more
of the volunteering type, you may also
contact organizations on the list to see
how to get involved. Visit the link at
www.cacscw.org/food-dcfpn.php.
On behalf of the staff at Willy
Street Co-op, we hope that all of you
and your friends and family have a
safe and hunger-free holiday season
and New Year. For those that are
interested, keep an eye out for next
month’s Reader, where food security
will be explored in-depth by Feature
Writer and Co-op Services Assistant
Dawn Matlak. If you have questions
about the Access Discount Program or
more ideas about how the Co-op and
other Owners can help, please do not
hesitate to contact us and share your
ideas.
Holiday Party Catering by Willy Street Co-op
We offer a 20% discount on Catering orders to local non-profit
organizations focusing on food, agriculture, environmental
issues or cooperatives. Thank you for all you do for our
business and community!
Don’t forget to order your New Year’s Eve platters by Dec. 27th!
*Discount does not include delivery charges. All Catering service restrictions apply.
New Catering Menu available at both retail stores
and at www.willystreet.coop/catering
21
Natural Candy Making
by Lucy Hodgman, Newsletter Writer
H
appy December! With
warm weather becoming
an increasingly distant
memory, it’s now the time
of year when having the oven or stove
on is finally a pleasure in and of itself,
rather than a means to an end. The
holidays are a time for a particular
kind of culinary creativity, sparking
inspiration to try our hand at homemade anything-and-everything to
share with loved ones. Not to mention
indulging our own sweet tooth...quality control is important, after all!
Many of you undoubtedly have
holiday candy recipes on hand that
have been passed down through the
generations. But if you’re an intrepid
first-generation culinarian, or you’re
simply looking for something new and
different, read on for a whirlwind tour
of natural candy-making. In the space
available, I’ll offer recipes for a few
types of candy; for others, I’ll give
you an overview of the topic and point
you to resources where you can find
recipes and more information.
HOW TO ADAPT RECIPES
What if you have a favorite recipe
that doesn’t quite meet your natural
foods standards? In many cases, you
can substitute natural ingredients without much trouble. If you are trying to
avoid the following ingredients, here
are some suggestions for alternatives:
Corn Syrup
Many candy recipes include corn
syrup. This is not just for sweetness; it also acts as an interfering
agent, meaning it prevents
22
the other sugars in the recipe from
recrystallizing after melting, thereby
creating an undesirable grainy texture
in your candy. However, you can use
an alternative interfering agent. Acids
also serve this purpose, so consider
using your regular sugar and adding a
small amount of lemon juice, vinegar,
or cream of tartar. (Recipes I’ve seen
call for anywhere between a drop and
a teaspoon.) Be careful if you do this,
though, because it causes the cooking
time to have a greater effect on the
final texture. Another alternative is to
substitute honey or molasses for corn
syrup. This will, of course, impart a
different flavor to your final product,
so be sure to factor that into your decision.
Coating chocolate
If you’re going to dip candy, pretzels, or fruit in chocolate, you might
encounter a product called coating
chocolate, or see a recipe that involves
melting chocolate together with shortening. These products are often highly
processed or include artificial ingredients. But there are alternatives! You
can absolutely use natural chocolate to
enrobe your delicacies. If appearance
is a secondary consideration, you can
just melt the chocolate in the microwave or a double-boiler and go for
it. (Stir frequently; especially in the
microwave, chocolate can burn in less
than a minute!) If you’re going for
a professional appearance and want
the chocolate to come out shiny and
have a nice snap, you’ll need to
temper it
when you melt it. That extra step is
why there are shortcut products on the
market, such as coating chocolate, but
tempering is worth the extra effort if
you desire a natural product. There are
several ways you can temper chocolate at home; for a simple method,
check out the following website:
www.instructables.com/id/How-to_
temper-Chocolate/.
Dairy
If you’re vegan or lactose-intolerant, you have options for sweeteners and fats! If you’re looking for a
liquid alternative to corn syrup but
don’t want to use honey, try maple
syrup. For caramels, use coconut
milk in place of cream. For chocolate
ganache, you can use soy milk or soy
creamer. Instead of butter, try
vegan margarine or coconut oil.
MAPLE SUGAR CANDY
There’s nothing quite like
real maple syrup. And if you’re
a fan of maple syrup, but don’t want
to wait until it’s pancake time, maple
sugar candy is a great way to get your
fix. That little leaf-shaped melt-inyour-mouth delicacy is made almost
by magic. And it’s vegan and glutenfree! You need only one ingredient:
maple syrup. It’s hard to get more
natural or more simple! You create
a basic transformation in that single
ingredient. This is hardly a recipe so
much as a formula. In a large pot,
boil two cups of maple syrup on
the stove until a candy thermometer
reaches 233ºF. Turn off the heat, and
let it cool without stirring until it
reaches 110ºF. Stir madly for several
minutes until the mixture transforms
into a crystalline texture. Pour into
molds or roll into
balls, and let it
set up. Yes,
that’s really
all! (Adapted
from www.
care2.com/greenliving/homemade-maple-magic-candy-recipe.
html)
SUGAR + DAIRY: A
WINNING COMBINATION
With only a slightly longer ingredient list, let’s move on to caramel
and toffee. Technically speaking, the
difference between caramel and toffee
is the moisture content when they are
finished cooking. Caramel is usually
made with cream, and sometimes
additional butter; toffee is often made
with just butter, rather than cream.
Toffee is more brittle than caramel,
brought up to a higher temperature so
more of the moisture cooks off.
For a warm and cozy caramel
candy, give this a try:
HONEY CINNAMON
CARAMELS
Consider using a strongly
flavored honey in this recipe,
since honey is a featured
element. I used a combination of honeys. One of
these was Raw Killer Bee
honey, a South American honey
available at the Willy Street Coop, described on the producer’s
website as comparable to “a
stout beer...hints of molasses,
with an undertone of cinnamon and
cocoa offer a rich complexity of flavor
unrivaled by the friendly bumble-bee
cousins found here in North America.”
You could also use any number of
wonderful local honeys.
1 cup granulated sugar
1 cup raw honey
1/4 cup water
2 cups heavy cream
2 cinnamon sticks
1/4 tsp. salt
1 teaspoon vanilla extract
Directions:
1.Prepare a 9x9” square baking pan by
oiling the bottom and sides.
2.In a large pot, combine sugar,
honey, and water. Stir to combine,
then don’t stir again before adding
cream.
3.Place the cinnamon stick in a small
saucepan, and cover with the heavy
cream. Heat over medium heat until
it just starts to boil, then turn off.
4.Meanwhile (you can do this while
the cream is heating), cook the
sugar, honey, and water mixture
over medium-high heat until the
sugar is fully dissolved and comes
to a boil. Remember, don’t stir! If
you see any sugar crystals on the
sides of the pot, periodically brush
them down with a wet pastry
brush. The mixture does not
need to reach a particular
temperature at this point,
but let the water boil off,
and cook the mixture until it
reaches a nice medium-brown
color. Depending on the color of
your honey, the mixture might be
dark to begin with, so it could be
difficult to tell when it’s changing color. The good news is that
this isn’t too important. The honey
flavor will come through regardless;
if you let the mixture darken further
at this stage, the final product will
be more caramel-y. It’s a matter of
taste! Just make sure it doesn’t start
to scorch (you’ll smell it if it does),
and be cautious with your extremities, since the caramel is very hot
and very sticky at this point!
5.Very slowly pour the warmed cream
into the sugar mixture, stirring
constantly. Be careful, because the
caramel can bubble and foam up
considerably; pouring slowly will
help prevent it from spattering too
much.
6.Attach a candy thermometer to the
side of your pot at this point; make
sure the bulb is fully submerged in
the liquid, but not touching the bottom. Continue cooking the caramel,
stirring occasionally, until the
thermometer reads 245ºF.
7. Add the sea salt and
vanilla extract. Stir briefly,
just until well-combined, and
then remove the pot from the
heat and pour out into your
prepared pan. Do not scrape the bottom of the pot.
8. Let cool at room temperature. When
fully cool, run a plastic knife around
the edges of the pan, then invert it
over a cutting board to release the
caramel. You might need to give
the pan a thwack to encourage the
caramel to come out.
9.Cut into 1”x1” squares and wrap in
rectangles of wax paper, twisting the
ends in opposite directions to make
a pretty little package.
BRITTLE
Our next permutation of cooked
sugar is brittle. Like a crunchier toffee, nut brittles typically have more
sugar and less butter (if any at all).
Often, baking soda is added to improve the texture, making it light and
crunchy. You can use any sort of
nut in brittle, not just peanuts. Take
a stroll down the bulk aisle at Willy
Street Co-op and see what strikes
your fancy! For some brittle recipes,
check out the book Candy Making for
Dummies by David Jones for a chapter
devoted to brittles.
HARD CANDY
When I was in baking school, one
of the most fascinating topics we covered in class was hard candy. I hadn’t
realized that it’s possible to make hard
candy without specialty equipment. It
is! For some lollipop recipes, check
out The Sweet Book of Candy Making
by Elizabeth LaBau. If you’re particularly ambitious and want to make candy canes or other hand-formed hard
candies, there are some resources on
the internet. Here’s one recipe: candy.
about.com/od/hardcandyrecipes/r/
candy_canes.htm.
There’s definitely a learning
curve; don’t expect to have perfectly
formed candy canes the first time you
do it, but that isn’t very important; you
know that everyone will be impressed
that you made them!
CHOCOLATE
No overview of candy-making
would be complete without a section on chocolate. Whether you want
to top or dip other confections in it
(try spreading a layer of tempered
chocolate over your cooled toffee, or
dipping pretzels in it), or you want to
make truffles, you’ll find plenty of options for natural chocolate treats. Two
techniques will get you a long way in
chocolate confectionary: tempering,
and making ganache.
For dipping and topping:
Tempering chocolate is a process
of manipulating temperature to ensure
a shiny surface and a clean, crisp snap
when you break the chocolate. Most
chocolate that you buy will arrive
tempered, but if you melt it to pour or
shape in some way, and you want it
to have the same nice appearance and
texture after it re-solidifies, you will
need to temper it before using it.
For a filling or frosting:
If you’re looking for a soft and
creamy chocolate, for the center of
a truffle or a topping for a brownie,
ganache is what you want to make.
Ganache is, at its essence, an emulsion
continued next page…
ARBORICULTURE BY
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ISA/WAA Certified Arborist
WI-0429A
(608) 697-0693 (920) 296-3666
waterdutreecare.com
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Daniel J. Krause
100% local-sourced
Trusts
Wills
Probate Services
Estate Planning and Administration
Asset Protection
Co-op Member, Organic Wisconsinite,
Family Man. Practicing estate planning
and probate law since 1999.
Get your affairs in order. Protect your
assets. Disinherit that special someone.
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23
of chocolate and dairy (or a dairy substitute). It is made by adding chocolate
to a pot of hot cream, letting it sit for
several minutes, and then carefully
and thoroughly stirring until blended
and shiny. Depending on the how you
plan to use the ganache, you’ll use differing ratios of chocolate and cream.
For the center of a truffle, you’ll want
a relatively stiff ganache, with less
cream. For a topping on brownies or
a glaze on a cake, you’ll use more
cream.
For chocolate recipe ideas, look in
nearly any book on candy-making. In
addition to recipes, The Sweet Book of
Candy Making has some great photos
showing off techniques.
FUDGE
My childhood is filled with memories of making fudge for the holidays
with my dad. The recipe he uses is
the same one that his own father
used. When I smell the sugar, butter,
and evaporated milk cooking on the
stove, I am immediately transported
home. The family recipe is actually
a variation on the one that appears
on the jar of marshmallow fluff. I’ve
adjusted this recipe to include an option to make your own marshmallow
fluff from scratch, if you’re looking
for a more natural and less processed
product (standard marshmallow fluff
includes corn syrup and artificial
vanilla).
Dad’s Chocolate Fudge
2 cups granulated sugar
1/2 cup butter (1 stick)
1 can evaporated milk (12 oz.)
1 jar marshmallow fluff (7.5 oz.),
or homemade marshmallow fluff,
recipe follows
1/2 tsp. salt
1 tsp. vanilla
12 oz. semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Marshmallow Fluff, adapted from
www.cheeseslave.com/how-tomake-marshmallow-fluff-withoutcorn-syrup/
When I made this recipe, I got
a total of about 6 ounces of fluff, as
opposed to the 7.5 ounces in the commercially available jar. The fudge still
came out fine. If you wanted to use
the full 7.5 ounces of fluff, you could
double the recipe below and use just
part of it.
1 egg white
5 ounces honey
Sea salt (pinch)
1 tsp. vanilla extract
Directions:
1. In a bowl or a stand mixer, combine egg whites, honey, and sea salt.
2. Mix on high speed for about 7-10
minutes, until thick.
A fresh, green, and local alternative for
a holiday event.
We offer vegan and dairy-free versions of a variety of dishes.
All of our dishes are made from scratch using many local and/or
organic Ingredients.
NEW
WINTER
MENU
See www.willystreet.coop/catering for details
and download a menu or call (608) 237-1201
24
3. Add vanilla extract and mix until
completely combined.
Fudge Directions
1. Butter a 9 in. square glass pan.
2. Fill a sink with ice cubes.
3. Mix sugar, butter, and evaporated
milk in 3 quart sauce pan, heat on
medium-high heat, stirring constantly.
4. Cook to soft ball stage. You can test
for this using a candy thermometer
(taking care that the bulb is submerged but not touching the bottom of the pot), which should read
235ºF. Or you can test the traditional way: when the bubbles in the
mixture no longer form a dome, use
your stirring implement to drop a
tiny bit of the fudge into a saucer of
cold water. Let sit for a moment so
it can cool. If it forms a blob that retains its shape in a soft ball between
your fingers, the fudge is ready for
the next step. If not, keep cooking
and test again until you reach soft
ball stage.
5. Put the pot in the sink over ice and
stir in the remaining ingredients
as quickly as possible, chips first.
NOTE: if you use the homemade
marshmallow fluff, the egg white is
raw, and may not be pasteurized by
the heat of the fudge. Consider this
option to carry the typical level of
health risk for consuming raw eggs.
6. Pour the fudge into the glass pan.
Cover with plastic wrap and cool
in the refrigerator for a couple of
hours.
7. When cool, cut the fudge into 64
pieces carefully with a sharp knife
with a thin blade. Remove and wrap
each piece in plastic wrap.
CANDY OUTSIDE
YOUR KITCHEN
Madison is a good place for candy.
Did you know that UW-Madison is
home to an extremely popular candymaking residency program for confectionary professionals? Every year, this
two-week summer course—officially
named the Resident Course in Confectionary Technology, but nicknamed
Candy School—fills up quickly and
draws students from around the globe.
It’s held at Babcock Hall and has seen
more than 1,200 graduates over the 50
years it’s been running. I had no idea
this existed right in our own backyard!
If your curiosity is also piqued, check
out the program’s website at www.
foodsci.wisc.edu/extension/candy/.
And of course, you need only look
in the aisles and check-out lanes at
Willy Street Co-op to be awed by the
variety of chocolate and candy that’s
available in Madison, including much
that’s locally produced. Give these
businesses your support whenever you
AMAZING
Over 1000 items!
HAPPYBAMBINO.COM/SHOP
NEW BABY | BIRTHDAY | KIDS HOLIDAY
4116 Monona Drive, Madison, WI 53716 | (608)-223-6261
can, and let them inspire you in your
home endeavors too! Some holidayrelated confectionary specialties you
can look for include Hannukah gelt
and advent calendars from Divine
Chocolate, and penguin mini chocolates from Endangered Species.
To learn more about candy-making, check out some of the following
resources:
Books:
• Candy Making for Dummies, David
Jones
• The Sweet Book of Candy Making,
Elizabeth LaBau
Websites:
• The Exploratorium museum in San
Francisco’s candy page with a focus
on science (various sections for
various ages): www.exploratorium.
edu/cooking/candy/
• About.com’s guide to candy making, including techniques, charts,
and recipes: candy.about.com/od/
candybasics/a/candy_beginners.htm
Want to help save a few trees
and read the newsletter
on your computer or smart
phone? Sign up to get it via
email! Details at willystreet.
coop/online-Reader.
Family Dharma
Classes
Through the end of the year, we’ll be
accepting donations to World Food USA.
100% of donations will be used for
Philippines relief from Typhoon Haiyan.
The compassionate
teachings of Buddha
If you choose to donate, just let your cashier
know how much to add to your receipt.
for the entire family
Join us each month on
Saturday 10:30-11:30am
See online calendar for dates!
Everyone is welcome!
Akanishta Buddhist Center
17 N. Fifth Street
Madison, WI 53704
608-661-3211
meditationinmadison.org
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249-2556
huntingtonlearning.com
“Your Tutoring Solution”
25
First Annual Ends Policy Report
by Stephanie Ricketts, Executive Assistant
I
n October 2013 the Willy Street
Co-op Board of Directors reviewed its first annual Ends
Policy Report! This is a very important and exciting shift in how we
report on our highest level policies.
ENDS POLICIES 101
Your Co-op has a number of policies that are used to keep the organization running smoothly and effectively. Some policies are reviewed by
the Board of Directors, which follows
the Carver Policy Governance method
of leadership. Simply put, the Board
ensures that the Co-op is working
right and headed in the best direction by setting policy and monitoring
how well Co-op staff are meeting the
standards set therein. There are two
kinds of policies set and reviewed by
the Board: monitoring policies and
Ends policies. Monitoring policies are
reported on throughout the year and
keep track of important operational areas, like the Co-op’s financial health,
management continuity, etc. The Ends
policies are the grander policies that
dictate the higher level goals of Willy
Street Co-op as a whole. Another way
of understanding what Ends policies
comes from John Carver (of Policy
Governance fame), “The ends concept—unique to Policy Governance—
is a very special type of goal, one that
designates the results for which the
organization exists, the recipients or
beneficiaries of those results, and the
worth of the results or the results for
certain recipient groups.”
WILLY STREET CO-OP’S
ENDS POLICIES
WSGC’s Ends policies (also available on the Co-op’s website) read:
The Williamson Street Grocery
Co-op is, and will remain, an economically viable and environmentally
sound business cooperatively owned
by its Owners; its primary mission,
as expressed in section 2 of our
bylaws, is to operate a retail grocery
organization that forms a cornerstone
of a vibrant community.
To evaluate progress towards
these ends, the Board shall monitor
whether;
Policy A1:
Owners are provided information to make informed choices about
food, agricultural practices, environmentally sound practices and the
cooperative movement.
Policy A2:
Owners have a sense of Williamson Street Grocery Co-op (WSGC)
community and realize the responsibility of ownership.
A2.1: Owners participate in decisionmaking.
A2.2: Promote owner involvement.
A2.3: Celebrate, educate, and promote community.
Policy A3:
WSGC is a cornerstone of a vibrant economically and environmentally sound community.
A3.1: Local farmers, manufacturers
and distributors work in partnership with WSGC.
A3.1.1: Foster local production of
goods.
A3.2: Other businesses, neighborhood groups and co-ops link with
WSGC to improve services.
A3.3: Persons of all ages and economic groups view the Co-op as an
important resource for their wellbeing.
Policy A4:
Workers participate in management, work in a humane environment
and are recognized and rewarded as
being fundamental to a thriving com-
SPECIAL STORE HOURS
Want
to help
save a 24th: Open until 6:00pm
Tuesday,
December
few trees and read the
newsletter on your
Tuesday, or
December
computer
smart 31st: Regular hours (7:30am–
Sign9:30pm)
phone?
up to get
January
it Wednesday,
via email! Details
at 1st: Closed
willystreet.coop/online-Reader.
26
munity.
A4.1: Become an employer of choice
in Dane County.
Policy A5:
WSGC supports and promotes the
cooperative business model.
A5.1: The Co-op pursues growth and
expansion opportunities that meet
the long-term needs of our Owners
and workers.
A5.2: The Co-op works to grow and
link regional cooperatives.
Policy A6:
Board and management commit to
ongoing system improvement.
A6.1: Make healthy, timely decisions.
A6.2: Best operational practices are
identified and implemented.
A6.3: There exists a systems approach to sustainability.
ANNUAL ENDS REPORTING
The wording in these policies
is intentionally broad, to give the
Co-op’s General Manager and other
staff room for various interpretations
over time. In the past, each specific
policy within the Ends was reported
on separately throughout the year. For
Fiscal Year 2013 the Board requested
a unified Ends report, which will be
updated each year. This is exciting for
a number of reasons!
1.A unified Ends Policy Report gives
a clear picture of the work the entire
organization does each year. This
will enable the Board and management to see areas of excellence and
areas where the Co-op can improve.
2.This annual report will also help the
Board evaluate the usefulness of
the actual Ends policies themselves.
The Board is responsible for ensuring that the Co-op’s Ends accurately reflect the priorities and values of
the organization. By seeing the end
results of the Ends policies, it will
be simpler to see areas that could
use tweaking or an overhaul.
3.Operational Definitions (O.D.)
are also a new feature in this Ends
Report. Drafted by the General
Manager, O.D.s communicate how
management interprets each policy.
The process of articulating clear
operational definitions for each
policy area gives the Board and the
GM an opportunity to align around
the ways each End will be met.
4.The Ends Report can function as
a mirror for staff as they set goals
and priorities for each department.
Annual records will help answer
questions like, “How well did we
meet each Ends policy last year?
How can we do better this year?
How can my department contribute
to X, Y, Z Ends policy?”
5.This report will be shared with all
staff and Owners! The Ends policies are our guiding documents,
stating the priorities of the entire
organization. This report will give
everyone an opportunity to better
understand what is happening in
our Co-op.
A COUPLE OF HIGHLIGHTS
FROM THE FISCAL YEAR
2013 ENDS REPORT
This is the first unified Ends
Report, and we have already identified a number of ways to improve it
for next year. If you have any questions or suggestions for this report,
feel free to email me at s.ricketts@
willystreet.coop. That being said,
here are some highlights from the
Fiscal Year 2013 Report!
• From A2.3: “Celebrate, educate
and promote community:” The
Community Reinvestment Fund
distributed $25,000 to 23 community organizations in FY13.
• From A3.1: “Local farmers, manufacturers and distributors work
in partnership with WSGC:” All
service suppliers are located within
the product department’s local
geographic range. In addition, most
custodial supplies are purchased
through local providers. And, the
IT Department procurement decisions for services and products
prioritizes local businesses and
cooperatives. We have contracts
with local businesses for security/
fire detection, telecom services,
and web hosting/virtualization. Our
POS vendor, North Country Business Products (NCBP), is 100%
employee-owned.
• From A4.2: “Become an employer of choice in Dane County:”
In FY13 the Co-op started a bike
transportation benefit in addition
to pre-standing transportation, FSA
and dependent care benefits
Read the full report on our
website at: willystreet.coop/2013ends-policy-report.
For more information on the
Carver Policy Governance model,
check out this site: www.carvergovernance.com/index.html.
THIS MONTH’S WELLNESS WEDNESDAY
IS DECEMBER 4TH
Want to help save a few trees and be able to
read your Co-op newsletter on your computer
or smartphone? Any Owner can sign up to get a
newsletter notication sent to your email
address each month.
It’s easy, but first you have to set up your
s
e
n
1st w e d
y
a
d
ea
month
off
account on our website. Just go to
willystreet.coop/user/activate and enter
your Owner number or email address to
request a login link.
Next, you’ll receive a one-time login email
with a link. This will take you to your
willystreet.coop account. Here you
need to enter a new password and
then click save. While you are here,
you can opt to receive our monthly
newsletter by email instead of paper mail.
Already have an online account set up?
Next month’s Wellness Wednesday is January 8th
(we are closed January 1st).
Click on “My Account” at the top of the
willystreet.coop page, then click the Edit
tab and check the “Monthly Reader” box.
You’re done!
Give the gift of Cheese!
Wisconsin Classics Gift Box
- Hook's 5-Year-Old Cheddar
- Deppeler 18-Month Aged Swiss
- Cedar Grove Marbled Colby
- Widmer's Aged Brick Spread $39.99
Accompanied by: Hawkwind Clem’s Hot Pepper Relish and
100% Local Summer Sausage. Available Nov. 18–Dec. 24.
See willystreet.coop/cheese for more cheese gift boxes
27
RECIPES AND
DRINK RECOMMENDATIONS
DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON
Take 10% off recommended beverages… Just show your Willy Street
Co-op Owner card at Star Liquor!
Braised Pork with Fuyu Persimmon
Cara Cara Orange Curd
Adapted from www.epicurious.com.
This dish is almost like a tagine-style stew, and highlights fall persimmons wonderfully. Serve with some basmati rice to soak up some of the
sauce.
2 1/2 lbs. boneless pork shoulder, cut into 1 1/2 -inch pieces
3/4 tsp. salt
1 1/2 Tbs. vegetable oil, plus more as needed
1 onion, chopped
1 green bell pepper, chopped
1 celery rib, chopped
1 large clove garlic, minced
1 Tbs. ground cumin
2 tsp. ground coriander
1 tsp. ground turmeric
1/8 tsp. cayenne
2 cups water
14 oz. can whole tomatoes, drained and chopped, or 3/4 lb. plum tomatoes,
peeled (see note)
1 1/2 lbs. firm-ripe Fuyu persimmons, peeled and cut into 1/4-inch-thick
wedges
1/2 cup chopped scallions, green parts only
Directions: Place oven rack in lower third of oven and preheat oven to
350˚F. Pat pork dry with paper towels, then sprinkle with salt. In a 6-quart
Dutch oven or other large, heavy, oven-safe pot, heat the olive oil over
medium-high heat until hot but not smoking. In 3 batches, brown the pork in
the pot, about 2 1/2 minutes per side. Transfer to a large bowl as you go. Add
more oil if needed between batches.
Pour off all but 1 tablespoon of fat from the pot. Over medium heat, cook
the onion, bell pepper, and celery until softened, 3-5 minutes. Stir in the garlic, cumin, coriander, turmeric, and cayenne, and cook, stirring, for 1 minute.
Transfer the pork and any accumulated juices back into the pot. Add the
water and tomatoes, and bring to a simmer over medium heat.
Cover the pot, then transfer to the oven. Braise about 1 hour 45 minutes,
until very tender. Add the persimmons to the pork, partially cover the pot, and
cook another 10 minutes. Remove from oven, add salt and pepper to taste,
and top with the chopped scallions.
Note: To peel a tomato, slice an X in the end opposite the stem, and immerse in boiling water for just 10 seconds. Transfer to an ice water bath, then
peel when cool enough to handle. Makes 6 servings.
Star Recommends: Chateau Tour Coutelin St Estephe Bordeaux—Nice
sexy voluptuous nose with gobs of mocha/coffee notes, chocolate,
and dark black fruits.
Adapted from www.thekitchn.com.
Cara Cara oranges are a variety of navel orange, and they are less acidic
and sweeter than typical oranges. They have ruby red flesh which make
them a great ingredient to use during the holidays, adding a bright, festive
flash of color to your table right when you want it to look its best.
2 Cara Cara oranges
1 Tbs. lemon juice
1 large egg
2 egg yolks
1/4 cup granulated sugar
4 Tbs. unsalted butter, cut into cubes, softened
pinch of salt
Directions: Zest one of the oranges. Slice both of the oranges in half
and juice them. Pour the juice into a small saucepan over medium-high heat.
Bring to a rapid simmer, and cook, stirring, to reduce to about 1/4 cup, 2-4
minutes. Transfer to a measuring cup to cool, and stir in the orange zest and
the lemon juice. Set aside.
In a large bowl, whisk together the egg, egg yolks, and sugar. When the
orange juice has cooled to room temperature, whisk it into the egg mixture
in a slow, steady stream.
Set a fine-mesh strainer over a clean bowl, and set aside.
Transfer the egg and juice mixture back into the saucepan. Cook, gently
and constantly stirring, until the mixture turns into a pudding-like consistency, 6-8 minutes (or until the curd reaches 180˚F.) Strain the mixture through
the strainer to remove any bits of cooked egg and zest. Stir in the butter and
a pinch of salt.
Store in a clean, covered container in the refrigerator. It will keep about
a week. Makes 1 cup.
Star Recommends: Bucci Verdicchio—Crisp Golden color in the
glass. Really interesting nose, smoky notes, stones as well as fruit,
lots of apple as well as almonds—butter spread on apricot stones.
SPECIAL STORE HOURS
9:30pm)
28
Persimmon Salsa
Adapted from www.bonappetit.com.
You can make this tasty and unique salsa up to 4 hours ahead of time. Just
keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.
4 Fuyu persimmons, firm, but ripe, peeled if you like, cut into 1/2-inch cubes
2 Tbs. minced white onion
1 Tbs. + 1 teaspoon lime juice
1 Tbs. minced fresh basil
2 tsp. minced seeded Serrano chile
2 tsp. minced fresh mint
Directions: Combine all the ingredients in a small bowl. Season to taste
with salt and pepper. Serve! Makes 2 cups.
Star Recommends: Le Petit Grand Bordeaux Blanc—A beautiful, pale
golden color. Open and expressive, with crisp citrus notes. Wellbalanced with a smooth texture and enticing golden robe, Le Petit
Grand Semillon-Sauvignon Blanc is fresh, fruity and elegant. Superb
aromatic depth, with prominent citrus flavors.
please drink responsibly.
Shaker Lemon Pie
Adapted from www.smittenkitchen.com.
First made in Shaker communities, Shaker lemon pies use the entire
lemon. This makes Meyer lemons—which are sweeter, less acidic, and
have thinner skins—the perfect lemon for this pie. Keep in mind, the lemons need to macerate in sugar for 24 hours, so plan ahead.
2 large Meyer lemons, thoroughly washed and dried
2 cups sugar
1/4 tsp. salt
4 eggs
4 Tbs. butter, melted
3 Tbs. all-purpose flour
1 egg white
2 Tbs. turbinado or other coarse sugar
Enough dough for a double-crust pie (double the recipe below)
Directions: Finely grate the lemon zest into a large bowl. Use a mandoline to slice the lemons as paper thin as possible. Pick out and discard
seeds. Add the lemon slices to the bowl of zest, and add the sugar and
salt. Cover, and set aside at room temperature for 24 hours. Preheat the
oven to 425˚F. Use a lightly floured surface to roll out half of the dough to
1/8-inch thick. Gently transfer to a 9-inch pie plate, and trim the edge with
a sharp knife, leaving an overhang of 1/2 an inch. Add the eggs, melted
butter, and flour to the lemon-sugar mixture. Mix well, then pour into the
prepared pie shell. Roll the second half of pie dough into a 12-inch round,
then drape over the pie filling. Trim it, leaving a 1-inch overhang. Tuck
the overhang underneath the bottom crust, and press the edge to seal. Use
a fork to crimp the edge if you’d like. In a small bowl, beat the egg white
until frothy, then brush onto the pie crust. Sprinkle with coarse sugar, then
use a sharp knife to cut slits into the crust to allow steam to escape. Bake
in the center of the oven for 25 minutes, Reduce temperature to 325˚F, and
bake an additional 20-25 minutes, until the crust is golden. Allow to cool
on a wire rack, and serve warm, or at room temperature. Makes 1 pie.
Star Recommends: Chateau Grand Jauga Sauterene—Extremely
fine, dried apricots, figs, tangerines, honey, notes of wood barely
noticeable. The balance between sweetness and freshness is
perfect. A vortex of evanescent fruity flavors, honey, light vanilla
tones and a faint bitter note harmoniously completes the whole.
No-Fail Pie Crust
Adapted from www.orangette.blogspot.com
This recipe calls for a food processor, but if you don’t have one, you can
make this by hand with a pastry cutter or two forks. It will take longer, but
it’ll work! Keep your ingredients COLD for best results; I keep mine in the
freezer. This recipe can be doubled, just keep extra dough wrapped in plastic
in the freezer for up to three months. I’ve adapted this to be vegan by substituting Earth Balance Buttery Sticks for the butter and it turns out perfect.
4 Tbs. ice water, plus more as needed
3/4 tsp. apple cider vinegar
1 1/2 cups unbleached all-purpose flour
1 Tbs. sugar
3/4 tsp. salt
9 Tbs. unsalted butter, cold, cut into cubes
Directions: In a small bowl, mix together 4 Tbs. of ice water and the
apple cider vinegar. Place the flour, sugar and salt in the bowl of a food
processor and pulse to combine. Add the cubes of butter and pulse until
it resembles a coarse meal. With the motor running, drizzle in the vinegar
and water mixture and process until moist clumps form. Pick up a handful
of dough and squeeze it in your hand. If it holds together, you’re done. If it
seems crumbly, add more ice water, just one teaspoon at a time, and pulse
until just incorporated. Don’t overwork the dough. Turn the dough onto a
lightly floured countertop and gather it until it just holds together. Shape
it into a ball, then press into a disk about 1 1/2 inches thick. It’s okay if it
cracks a bit at the edges, just smooth away with your fingertips. Wrap snugly
in plastic wrap and press it a little more. Smooth away the cracks around the
edges. Put the disk in the refrigerator for at least two hours.
Remove from the fridge about 10 minutes before you’re ready to roll the
dough out. Bake as pie recipe directs. Makes 1 pie crust.
Radicchio, Carrot, and
Cara Cara Orange Bulgur Salad
Adapted from www.brooklynsupper.net.
This crunchy, brightly colored salad has a touch of spice from fresh
ginger and garlic dressing. If you don’t have any bulgur on hand, feel free to
substitute rice, quinoa, or couscous.
1-inch piece of ginger, peeled and minced
1 small shallot, peeled and minced
2 tsp. Dijon mustard
2 Tbs. apple cider vinegar
4 Tbs. olive oil
salt
1/2 cup bulgur
2 large carrots, washed, peeled
1 small head of radicchio, washed and trimmed
2 cups spinach or tatsoi, rinsed and dried, torn into bite-sized pieces
2 Cara Cara oranges
Directions: Combine the garlic, ginger, mustard, and apple cider vinegar. Slowly whisk in the olive oil, then season to taste with salt. Set aside.
In a small saucepan, bring 1 cup of water to a boil over high heat. Stir in
the bulgur and a pinch of salt. Return to a boil, then reduce heat to low and
cover. Cook for 10 minutes, then remove the lid and fluff with a fork. Place
in a large serving bowl.
Slice the carrots into long thin ribbons with a vegetable peeler. Thinly
slice the radicchio. Zest one of the oranges, then slice the oranges into segments. Add the carrots, radicchio, orange zest, and orange segments to the
bowl of bulgur, and toss well to combine. Fold in the torn spinach or tatsoi
and then drizzle with some dressing. Taste and adjust seasoning if needed,
and serve with more dressing at the table. Makes 4 servings.
Star Recommends: Whitehaven Sauvignon Blanc:—A full-flavored,
medium-bodied wine with an abundance of vibrant currant and
gooseberry flavors, that linger on the dry, clean finish.
Cara Cara Orange and Kale Salad
Loosely adapted from www.spoonforkbacon.com.
This is a very cheery, filling salad, full of texture and bursts of flavor. A
bonus is that it’s a snap to prepare.
1/2 shallot, finely minced
1 garlic clove, finely mined
1 Tbs. honey
1 tsp. Dijon mustard
3 Tbs. champagne or good white wine vinegar
1/2 cup extra virgin olive oil
salt
pepper
6 cups kale, washed and dried, stemmed and chopped
3 Cara Cara oranges, sliced in half, segments removed
1/2 cup almonds, raw or dry roasted, roughly chopped
1/2 cup Manchego cheese, grated
Directions: In a small bowl, whisk together the shallot, garlic, honey,
mustard, and vinegar. While whisking, slowly drizzle in the olive oil and
whisk until emulsified. Season to taste with salt and pepper.
Place the kale in a large bowl. Drizzle with half of the dressing, and toss
well to coat. Add the orange pieces, almonds, and cheese, and toss to combine. Add more dressing if needed, and taste and adjust seasoning. Allow to
rest for 10 minutes before serving. Makes 6 servings.
Star Recommends: Leitz Drangonstone Riesling—Bright and salty;
has some of the flint and kirsch of the site where it’s made but also
wisteria and mint, all in a suave context…potentially the best Dragonstone in many years.
MORE RECIPES ON THE NEXT PAGE…
29
Roasted Lemon Chutney
Lemon-Glazed Persimmon Bars
Adapted from All About Roasting: A New Approach to a Classic Art
by Molly Stevens.
Incredibly versatile, this chutney can be used in dozens of ways. A few
ideas: stir into brown rice, serve with sautéed greens, on top of a poached
egg with a drizzle of soy sauce, spooned onto a baked potato… You get the
picture! If Meyer lemons aren’t available, use regular ones— just keep in
mind it will turn out a bit more tart.
1/4 cup finely chopped shallots
3 Meyer lemons, washed in soapy water and rinsed well if they are not
organic
1/4 cup extra-virgin olive oil, plus more for brushing
1 Tbs. honey, plus more to taste as needed
Kosher salt
Freshly ground black pepper
2 Tbs. chopped fresh basil or mint
Directions: Preheat oven to 400˚F, and place the oven rack in the
center of the oven. Line a baking sheet with parchment paper. Place the
shallots in a small bowl and cover with cold water. Set aside. Juice one of
the lemons, and set aside.
Slice the ends off the two remaining lemons and discard. Slice the lemons into 1/2-inch rounds, and use the tip of a sharp paring knife to lift out
any seeds. Arrange the lemon slices in a single layer on the baking sheet,
and brush lightly with olive oil. Flip the lemon slices over, and brush the
other side lightly with oil.
Roast the lemons, flipping them over every 10 minutes, until they are
very tender with just a few brown spots, 20-25 minutes. The under-sides
will brown before the tops, so keep an eye on them. Don’t allow the lemons to crisp. Set aside until cool enough to handle.
Transfer the lemons to the bowl of a food processor fitted with a chopping blade. If there are any juices that aren’t burned and blackened (there
probably won’t be), add those to the food processor. Drain the shallots
well, and add to the food processor. Add the honey, and pulse until lemons are coarsely chopped. Add the olive oil and half of the reserved lemon
juice. Pulse until the mixture is smooth and creamy, with some chunks of
lemon. Season generously with salt and pepper, and add more lemon juice
or honey, just a bit at a time, to taste. Transfer to a bowl, and set aside for
at least 2 hours to allow the flavors to develop. Serve at room temperature,
stirring in the chopped basil or mint just before serving. Store covered in
the refrigerator for several days. Makes 1 1/2 cups.
Star Recommends: White Winter Sweet Mead—Nose is softly floral
with minty notes, moderate sweetness and subdued fermentation character. Light alcohol notes accompany the blossom notes.
On tasting, closer to semi-sweet than sweet. Lighter bodied for a
sweet mead.
Adapted from www.saveur.com.
These easy fruit bars make wonderful use of late-fall fruits.
Unsalted butter, for greasing the pan
1 /4 cup all-purpose flour, plus more for dusting the pan
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. coarse salt
1/2 tsp. ground cloves
1 cup mashed persimmon pulp, from very ripe Hachiya persimmon
2 Tbs. + 1 1/2 tsp. lemon juice
1 tsp. baking soda
1 cup sugar
1 cup finely chopped dates
1/2 cup vegetable oil
1 egg
1 cup confectioners’ sugar, sifted
Directions: Preheat oven to 350˚F. Grease and lightly flour a jelly roll
pan, and set aside. In a medium bowl, mix together the flour, cinnamon, nutmeg, salt, and cloves. Set aside. In a large bowl, whisk together the persimmon pulp, 1 1/2 teaspoon of the lemon juice, baking soda, sugar, chopped
dates, vegetable oil, and egg. Fold the dry ingredients into the persimmon
mixture, and stir until just combined. Pour into the prepared pan, and gently
smooth the top with the back of a spoon. Bake about 25 minutes, until lightly
browned. Make a glaze by mixing together the remaining 1 1/2 teaspoon of
lemon juice and confectioners’ sugar in a small bowl until smooth. Allow the
persimmon bars to cool 5 minutes in the pan, then while still warm, cover in
the glaze, using a rubber spatula to smooth the glaze evenly over the top. Allow to cool until the glaze has hardened, then slice into bars. Makes 32 bars.
Star Recommends: Bos Hibiscus and Ginger Mead—This mead is a
honey wine infused with hibiscus flowers and ginger. Tart and fragrant, its flavors are balanced with a hint of sweet honey aroma.
30
Lemon Blueberry Cake
Adapted from www.smittenkitchen.com, who loosely adapted it from
Ina Garten.
This is the easiest, moistest cake ever, and is endlessly adaptable. You
can use regular lemon if that’s what you have on hand, but Meyer lemons
will lend this cake a lightly sweet and delicately tart flavor that’s incomparable.
1 1/2 cups + 1 tablespoon all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plain, whole milk yogurt
1 cup + 1 tablespoon sugar
3 large eggs
2 tsp. Meyer lemon zest (from 2 Meyer lemons)
1/2 tsp. vanilla extract
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup Meyer lemon juice
Directions: Preheat oven to 350˚F. Grease a 9x5-inch loaf pan, and line
the bottom with parchment. Grease and flour the pan. Sift 1 1/2 cups of the
flour, baking powder, and salt into a bowl. In a separate large bowl, use a
whisk to combine the yogurt, 1 cup of the sugar, eggs, lemon zest, vanilla,
and oil. Slowly whisk the dry ingredients into the wet ingredients. Toss the
blueberries with the last tablespoon of flour, then gently fold into the batter.
Pour into the prepared loaf pan, and bake 50-55 minutes, or until a toothpick
inserted into the center comes out clean. While the cake is in the oven, combine the lemon juice and the last tablespoon of sugar in a small saucepan.
Heat over medium heat, and stir until the sugar has dissolved. Set aside. Remove cake from oven, and allow to cool in the pan for 10 minutes. Carefully
flip the cake onto a wire rack, then place the wire rack on a sheet pan. While
the cake is still warm, spoon the lemon-sugar glaze over the cake, and allow
it to soak in. Allow to cool, then serve. Makes 1 loaf.
Star Recommends: Fonseca Bin 27 Port—Fresh and grapey, with plenty of grip and power behind dark plum, chocolate and berry flavors
that feature slate and pepper notes.
Use this helpful list for holiday meals!
APPLEGATE SLICED DELI MEATS
Applegate all natural roasted chicken breast. Available at East and West; Spicy Chipotle Chicken Breast.
Available at East.
NIMAN RANCH SLICED CORNED BEEF & PASTRAMI
Available at East and West.
FOUR ELEMENTS HUNTER’S OAKMOSS
AND PINE SOAP
Local and organic, designed to mask human scent.
Great for sneaking up and getting that great photo of
Bambi! Available at East and West.
JEWELL HOLLOW WOODCRAFT WISCONSIN-SHAPED
CUTTING BOARDS
These unique cutting boards will make the perfect gift! Available in
both fully carved and engraved Wisconsin-shapes. Available at East and
West.
COSE NUOVE SWEDISH DISHCLOTHS
Beautiful designs on highly absorbent and durable dishcloths. They
soften when wet, and dry completely. Made of 70% cellulose and 30% cotton, you’ll never buy a sponge again! Available at East and West.
ORGANIC INDIA MORINGA
A nutrient-dense herb native to India traditionally used to
boost energy and stamina. Organic, vegan, and gluten-free.
Available at West.
GIMME ORGANIC ROASTED SEAWEED SNACKS
Did you know that seaweed is a vegetable? In fact, seaweed
has the highest density of minerals and vitamins of any vegetable on the planet. Gimme Seaweed is high in protein and fiber,
completely vegan, USDA Organic, and Non-GMO. Available in
single serving pouches with a pinch of sea salt. Yum. Available
at West.
FRUIT BLISS SOFT DRIED APRICOTS
These new unsulfured apricots are extra juicy and preservative free, not to mention Non-GMO. The perfect snack for
active lifestyles. Fruit Bliss also donates five percent of its
profits to organizations that promote healthy eating. Donate
some healthy food to your body with these tasty new treats.
Available at West.
CHERRYBROOK KITCHEN FROSTING
Frosting. Yes, frosting. Did we mention we now have
frosting that is peanut-free, dairy-free, egg-free and vegan?!
Cherrybrook Kitchen’s frosting is ready-to-spread and readyto-devour. Available in chocolate or vanilla in 13 oz jars. “The
sweet solution for food allergies.” Available at West.
FRUITS & NUTS
__ Apples
__ Chestnuts
__ Cranberries
__ Frozen Fruit
__ Oranges
__ Pears
__ Pomegranates
__ Canned
Cranberry Sauce
VEGETABLES
__ Broccoli
__ Brussels Sprouts
__ Canned Pumpkin
__ Canned Veggies
__ Canned Sweet
Potatoes
__ Carrots
__ Celery
__ Frozen Veggies
__ Garlic
__ Green Beans
__ Herbs:
__ Parsley
__ Sage
__ Thyme
__ Rosemary
__ Mushrooms
__ Onions
__ Parsley
__ Parsnips
__ Potatoes
__ Pumpkins
__ Salad Mix
__ Squash
__ Sweet Potatoes
__ Yams
BAKERY
__ Bread
__ Cookies
__ Crackers
__ Flowers
__ Juice
__ Pies
DAIRY AREA
__ Apple Juice, Jugs
__ Butter
__ Cookie Dough
__ Eggs
__ Egg Nog
__ Heavy Whipping
Cream
__ Margarine
__ Milk
__ Seitan
__ Soy Whip
__ Tempeh
__ Tofu
__ Veggie “Meats”
KITCHEN ITEMS
__ Cheesecloth
__ Cooking Twine
__ Glass Pie Plates
__ Kitchen Thermometer
__ Turkey Baster
BULK
__ Coffee
__ Cornmeal
__ Dried Fruit
__ Flour
__ Mixing Bowls
__ Nuts
__ Raisins
__ Rice/Wild Rice
__ Sea Salt
__ Sucanat
__ Tea
BULK HERBS &
SPICES
__ Allspice
__ Cinnamon Sticks
__ Cornstarch
__ Dried Cranberries
__ Dried Fruit
__ Mulling Spice
__ Pepper
__ Poultry Seasoning
__ Powdered Broths
__ Pumpkin Spice
__ Sage /Savory
Herbs
__ Salt
__ Spike
MEAT AREA
__ Aluminum Pans
__ Bacon
__ Oven Bags
__ Turkey (while
supplies last)
__ Sausage
__ Ham
ESSENTIALS
__ Baking Powder/
Soda
__ Beverages
__ Broth
__ Condensed Milk
__ Cornstarch
__ Detergent
__ Dish Liquid
__ Field Roast
Hazelnut Cranberry
Roast En Croute
__ Flour, Packaged
__ Graham Pie
Crusts
__ Gravy
__ Hempmilk
__ Honey
__ Maple Syrup
__ Mayonnaise
__ Mori Nu Tofu
__ Mustard
__ Paper Napkins
__ Paper Towels
__ Salad Dressing
__ Stuffing
__ Oil
__ Pie Shells
__ Rice Milk
__ Sparkling Juice
__ Stuffing Mixes
__ Soy Milk
__ Sugar
__ Tissue
__ Tofurky Vegetarian Feast
__ Tofurky Vegetarian Roast
__ Vinegar
__ Quorn Turk’y
Roasts
__ Waste Bags
__ Yeast
HEALTH & WELLNESS
__ Candles
__ Digestive Aids
Cut along the dashed line
31
We’re looking for a few hungry people
Like Fish? Like eating LocaL?
the University of Wisconsin sea grant institute is looking
for people age 18 or older to share their opinions about
purchasing and eating local, sustainable fish. You’ll sample
recipes and provide feedback on informational products
we’ve developed before they appear in your grocery store.
You’ll receive free fish to cook at home.
Friday, december 13, Willy Street Co-op West, 6 – 7:30 p.m.
to sign up, contact kathy kline at [email protected] or 608-262-0645
sponsored by Wisconsin sea grant, University of Wisconsin-Madison seagrant.wisc.edu
THIS MONTH’S
WELLNESS WEDNESDAY
IS DECEMBER 4TH
1st w e d n e
s
y ea
a
d
month
off
Next month’s Wellness
Wednesday is January 8th
For a Calmer Day
and a Restful Night!
Ring in the holidays with the new "Peace on Earth"
Holiday Blend, a blend of fair trade, organic and shade
grown coffee from Ethiopia and Guatemala.
Tranquil Sleep
TM
Fast-acting formula promotes
restful sleep
Pharma GABA
®
Featuring deep and mellow tones with a sweet and
savory finish, “Peace on Earth” offers a festive
flavor with bright brilliance. It is wonderfully
satisfying for the holiday season.
TM
Promotes relaxation and mental
focus
Suntheanine
®
TM
Promotes mental calmness
and relaxation
"Peace on Earth" makes a great gift
and drinking it is an enjoyable way to warm the
bones and to share good times with your loved ones. Serenity Formula
TM
Promotes emotional
well-being
Sensoril
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TM
Increases resistance to
stress
ON
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Learn more at
naturalfactors.com
These statements have not been evaluated
by the Food and Drug Administration. This
product is not intended to diagnose, treat,
cure or prevent any disease.
25%
Off!

natural natural - Willy Street Co-op

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