October - Willy Street Co-op

Transcription

Reader
A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI • VOLUME 31 • ISSUE 10 • OCTOBER 2004
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MELISSA COOKE
ELAINE MESZAROS
1221 Williamson Street • Madison, WI • 53713
POSTMASTER: DATED MATERIAL
STORE CLOSING EARLY SUNDAY,
OCTOBER 3RD, 7PM FOR INVENTORY.
PRSRT STD
U.S. POSTAGE
PAID
MADISON, WI
PERMIT NO. 1723
IN THIS ISSUE
3
CUSTOMER COMMENTS
4
Questions, comments and concerns from our customers. Answers
from Co-op staff.
5
We’ve secured an off-site kitchen and are still waiting to hear
about Monroe Streeet. Anya gives us the scoop.
BOARD REPORT
Board member Buck Rhyme digs deeper into the survey results
and offers a different way of looking at them. Plus, election
results!
GENERAL MANAGER’S REPORT
6-7 COMMUNITY ROOM CALENDAR
Classes, meetings and get-togethers. What’s happening in your
Community Room.
8-9 PRODUCE NEWS
Jenny Ohlsen imparts her wisdom on local potatoes.
10 HEALTH AND WELLNESS NEWS
10 BOOK NEWS
A brief rundown of current departmental changes.
Good reads for Co-op Month.
11
JUICE BAR NEWS
12 DELI NEWS
Juice and smoothie nutritional additives available at the
Juice Bar are explained.
The details of Jeff’s Vegan “Cheesy” Bowties.
13-16SPECIALS PAGES
See what’s on sale this month at the Co-op.
17 17 STAFF PROFILE: JESSE NEALE
Learn more about a familiar face.
JOIN US ON THE 2004 FARM TOUR
Details of this upcoming wonderful annual excursion.
18-19 RECIPES & DRINK RECOMMENDATIONS
Recipes from the Co-op; drink selections from our friends next
door at Star Liquor.
Reader
Published monthly by Willy Street Co-op
1221 Williamson Street, Madison, WI 53713, 608-251-6776
www.willystreet.coop
EDITOR & LAYOUT: Liz Wermcrantz
ADVERTISING: Liz Wermcrantz
SALE FLYER DESIGN: Amber McGee
SALE FLYER LAYOUT: Todd Umhoefer
COVER ART: Elaine Meszaros, Melissa Cooke
PRINTING: Wingra Printing Group
The Willy Street Co-op Reader is the monthly communications link among the Co-op
Board, staff and members. 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 membership. 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 and editorial 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@willy
street.coop or mailed to Willy Street Co-op according to submission requirements.
CUSTOMER SERVICE: 608-251-6776
BUSINESS OFFICE: 608-251-0884
FAX: 608-251-3121
TOLL-FREE NUMBER: 888-762-6776
GENERAL E-MAIL: [email protected]
GENERAL MANAGER: [email protected]
EDITOR: [email protected]
PREORDERS: [email protected]
WEBSITE: www.willystreet.coop
Board e-mail: [email protected]
STORE HOURS: 8am to 9pm, everyday
20-21A IS FOR APPLE CIDER
Juice Bar: M-F: 8am to 7pm; Sat & Sun: 8am to 6pm
Deli: 8am to 8pm
Seafood Center: M-Tues. 11am to 7pm; W-Sat. 10am to 7pm; Sun. 11am to 5pm
22-23PRODUCER PROFILE
MISSION STATEMENT
Everything you wanted to know about apple cider.
24-25ASK THE MIDWIFE: INFANT THRUSH
Ingrid Andersson explains preventions and treatments.
To operate a financially sound store; To hold cooperative philosophy and values as an
essential part of our enterprise; To give equal consideration to members needs; To
recognize workers’ rights to participatory management and a humane work environment.
26
NATURAL SKIN CARE
WILLY STREET CO-OP BOARD OF DIRECTORS
27
COMMUNITY CALENDAR
Turkey Ridge Organic Orchard.
Taking care of your skin this winter and beyond
THE NEW DESIGN
This issue marks the first of our brand new design. We chose to
redesign The Reader to liven things up and to refresh the paper.
We haven’t done this in quite a few years. We’ve kept the basic
content and added a couple new features—most notably the
Staff Profile on page 17. We’ll include a profile each month. And,
as always, we’re looking for your recipes to grace the pages of
this paper. We hope you enjoy the new look. -Liz Wermcrantz,
2
Willy Street Co-op Reader, October 2004
Renée Lauber, President 251-0227 Doug Johnson, Vice President 241-5667
Megan Christiansen 255-3606
Peter Steinberg 255-4721
Laurie Wermter 255-9408
Barb Irvin 246-4125
Buck Rhyme 345-0215
Tamara Urich 442-8822
Ann Waterhouse 839-3229
Anya Firszt, GM 251-0884
BOARD MEETING SCHEDULE
Monday, October 4th, 6:30 pm, Regular Board meeting in the Community Room.
ON THE COVER
Congratulations toMelissa Cooke and Elaine Meszaros, this year’s
t-shirt contest winners.You can pick one up in the store beginning
Member Appreciation Weekend, October 22-24. Thanks to everyone
who voted for their favorite shirt and to everyone who entered in
the contest.
CUSTOMER COMMENTS
Write Us!
We welcome your
comments and give each
one attention and serious
consideration. Send them to
l.olson@ willystreet.coop
or fill out a Customer
Comment form at the
Customer Service desk.
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!
Toaster ovens and
unfrosted cakes
Q: Thanks for the toaster oven I
suggested. Someone should clean
it every day. I think carrot cake
should be cheaper with no frosting.
No frosting on the bakery department carrot cake.
A: Thanks. We’ll look for someone to help out with cleaning the
toaster oven regularly. Cake without
frosting is an idea that we’ve considered and will continue to do so. In
the meantime, feel free to consult a
bakery representative about special
orders. Thanks! -Liam Donohue, Juice
Bar/Bakery Manager and Lynn Olson,
Member Services Manager
Italian Mondays
Q: I would love to see Italian Monday instead of Lasagna Monday
(ravioli, mostaccoli, spaghetti, eggVlisides Willy St
9/8/04
11:41 AM
plant parmesan, pizza, manicotti).
Basically, anything else, please!
A: Thanks for writing. We do lasagna day mostly because the lasagna
is so popular, and so we can offer both
versions (vegan and cheese) at the
same time. We do a lot of Italian food
on other days of the week. For example, just this week we had Eggplant
Parmesan and Ciambo, an Italian veggie stew. Check out the menu on our
website, or ask at the counter.
We have Italian days strewn throughout the week. Thanks for your
comment. -Dan Moore, Deli Manager
Trading recipes with
Brattleboro
Q: You should trade recipes with
Brattleboro Food Co-op deli in Vermont. Their Surfer spread is great.
I bet they would like the Jeff’s
Cheezy Bowties.
A: Hi, thanks for writing. I called
Brattleboro for the recipe and our
cooks will try it out! Thanks for the
suggestion. -Dan Moore, Deli
Manager
Egg carton recycling
Q: I would like to see either bulk
eggs or reusable egg cartons in the
dairy section. I usually buy two
dozen New Century eggs per week
and have yet to find a use for all the
cartons.
A: We are considering selling eggs
bulk. By law, egg vendors cannot reuse cartons. I understand your frustration and appreciate your suggestions.
Thank you for your comment. -Dean
Kallas, Grocery Manager
Organic cheese options
Q: More varieties of organic cheese,
please? There are so few here.
A: Thanks for writing. We currently carry every variety of organic
cheese offered by Wisconsin Organics
and Organic Valley with the exception of Baby Swiss. The vast majority of the rest of our cheese is cut
and wrapped here. Since we are not
certified organic handlers, we can’t
label any of this cheese “organic.”
Therefore, our Cheese Buyer decided
to go for the lower price cheese as
opposed to the organic in an effort to
keep the prices on the shelf more affordable. If there is a specific type of
organic cheese you are looking for, let
us know, and we’ll see if it’s available! Thanks again for your comment.
We appreciate it. -Dan Moore, Deli
Manager
The atmosphere of the
commons
Q: While the salad ingredients were
delicious, the dining room atmosphere was disappointing: flies and
chilling temperature. Felt like eating in a refrigerator.
A: I am sorry that you had that
experience. Unfortunately, the commons area is not separated from the
retail floor area. We must keep the
retail floor area cool to keep the coolers running efficiently. The Wisconsin humidity makes them frost up.
The Co-op is like your house: lots of
friends are here, there is good food
here, and it is clean. It is unlike your
house because the doors are always
wide open (the front entrance AND
the receiving doors). We do our best
to keep the flies out, but it is inevitable that they will fly in. Thank you for
the comments. -Fred Knoch, Maintenance Coordinator
Page 2
Wisconsin Union
Mini Courses
Accounting for Your Success
Experienced accounting services for established
and new businesses—it can make a difference.
Claudia Vlisides
CPA / Personal Financial Specialist
Learning experiences for
a lifetime since 1972
www.wisc.edu/
minicourses
or call 262-3156
2002 Atwood Ave
Madison, WI
608 241-5070
Think ahead. Plan well.
Willy Street Co-op Reader, October 2004 3
GENERAL MANAGER’S REPORT
Opportunities Update
by Anya Firszt, General Manager
A map to the new off-site kitchen.
1882/Off-site kitchen
facility
What do these items listed have in
common with the Co-op?
•Virginia Woolf is born.
•Central States Cooperative
League began in Grant, MI.
•Married Women’s Property Act
passed in England.
•Edward Hopper is born.
•Madison population is 12,000.
•Chinese calendar-year of the
metal snake.
•Michael, Best, and Friedrich law
firm was Jenkins, Elliot and
Winkler.
•Warmest recorded extreme
temperature in February (34
4
degrees).
•Nikola Telsa invents alternating
current generator.
•First United States Labor Day
Parade, NYC.
•Tchaikovsky’s 1812 Overture
debuts in Moscow.
•First dairy cooperative was
founded in Denmark.
•First noxious algae growth documented.
•James Conklin is the Mayor of
Madison.
•William E. Smith/Jeremiah
McLain Rusk governors.
•Jesse James is shot in the back
and killed.
•Bela Lugosi is born.
What do these items have in common with the Co-op? Nothing really
except that 1882 (as in the year) is
the street address of the new off-site
kitchen-1882 E. Main Street. The
Co-op has signed a lease with Accipiter Properties for the off-site kitchen
facility. The space will officially
become ours to install equipment on
November 1, 2004. It’ll be ready for
production the first part of January.
In 1998, when the Co-op purchased 1221 Williamson Street from
the Fraternal Order of Eagles, there
was party celebrating the event before
the remodel of the building began—the same kind of celebration is
planned for the off-site kitchen facility. On October 8, please join us in a
nickel tour of the site, listen to good
music, and take a glimpse at the floor
plan. Details are on the back cover of
this issue.
1864/Monroe Commons
site
As of the printing of this issue of
the Reader, there is no news to report
on the developer’s decision to partner
with WSGC or not. The timeline for
their decision to be announced has
been delayed until possibly middle to
late October.
In the meanwhile, the Co-op is
designing a member loan (bond) program to support the member’s financial portion of the project if it comes
together. The bond drive will begin in
November 2004; details will be made
available once the Board has approved
the final bond document.
Monroe Street Fair
The Co-op had a presence at the
Monroe Street Fair in late September,
where several Monroe Street Grocery
Co-op Board members and Wynston
Estis staffed an informational table.
There were many inquiries about the
status of the ongoing negotiations with
the developers, and a list of names
were generated for us to stay in touch
with about the progress of the site plan
development and/or negotiations. The
developers had on display site plans
and elevations (scale drawings) for
people to review.
FY2005 election
Congratulations to the newlyelected Board of Directors. Results
of this year’s elections are on the
next page next to the Board Report.
I’d like to personally thank Michael
Lavitschke for his dedicated service to
the Board.
“Please join us in a nickel tour of
the site, listen to good music, and
take a glimpse at the floor plan on
October 8th.”
BOARD REPORT
Mining the Customer Survey
by Buck Rhyme, WSGC Board Member
S
urveys can be an important tool for learning about
member needs, member
preferences, and gathering
their candid assessment of
how well we performing as a cooperative. They also can be boring, hard to
interpret, filled with too much information and offer conflicting perceptions on how things are going. Since I
had all of those thoughts as I reviewed
the results from the latest Customer
Survey, I decided to dig a little deeper
and see what I could learn. Here is
what I found out.
Looking at the responses to question #1 (Overall ratings of the Co-op),
one perspective suggests that we are
doing a good job regarding store operations. (See Graph A)
Now let’s look at the same eleven
categories from a different perspective: (See Graph B)
While I have not done a formal
poll, I am confident that most members would agree that top box rankings in the 30%–40% range are okay,
but they would much prefer to see
scores in the in the 70% or even 80%
range. My point is that while it easy to
conclude we are doing a good job, we
can do better. Simply put, good is the
enemy of great. Willy Street Co-op is
a good co-op, in fact a very good coop, but we all must work harder if it is
going to become a great cooperative.
Graph A
Board focus
Question #12 dealt directly
with Board focus. Chart A shows
where you think the Board should
focus their time and energy. Chart
B represents my assessment of how
the Board currently focuses its time
and energy.
Clearly the two are not in alignment. Great cooperatives have
boards that are well informed and
act in ways that are consistent with
member feedback. Your feedback
about where to focus Board attention is important information and
will help us in setting Board agendas in the coming year.
The seven key principles
I was a bit surprised that only
58.2% said you have seen the cooperative principles and just 24.2%
said that they know them (Question
#13). The seven key principles that
govern our business are posted on
the wall in large letters near the
cash registers. Part of my definition
of a great cooperative is that 100%
of the members say they have seen
the principles and 80% say that they
know them. Hopefully, you will
have a chance to review them next
time you are in the store.
Member participation
Graph B
Finally, I want to remind
everyone that Willy Street Co-op
currently has over 11,000 members,
yet only 551 members (5%) found
the time to respond to the customer
survey. In contrast, 1492 members
exercised their member privileges
by voting on the recent special ballot regarding expansion. Consistent
high levels of member participation in elections and surveys are
another way to measure if we have
a great cooperative. The current low
response rate leaves the Board and
staff in a difficult spot. How seriously should we take these results
with such a small response rate?
What will it take to increase the
participation level of members?
While these questions have no
easy answer, I am sure about one
thing. If we want to move from
good to great, every Board member,
staff member and Co-op member
must do their part.
FY2005
ELECTION
RESULTS
Total number of ballots
cast: 311
Total number of valid
ballots: 290
Board of Directors
Tenny Albert: 56
Ken Baun: 79
Jay Best: 30
Damon Bourne: 47
Doug Johnson: 131
Renée Lauber: 224
Michael Lavitschke: 113
Tamara Urich: 134
elected: Doug, Renée,
Tamara
FY2005 Budget
yes: 281 no: 4
Bylaw change yes: 284
no: 4
812 E. Dayton Street,
Suite 200
Daily Yoga
classes in the Iyengar tradition
Intro Series begins Saturday 11/6
Level 1 & 2 classes held weekly
visit www.yogacoop.com
for the class schedule
or call 446-YOGA (9642)
CLASSES & EVENTS
Irish Music Jam
Sunday, October 3rd, 1:00pm–
3:00pm (and continuing the first
Sunday of every month). All those
interested are invited to come and play
—or relax and listen. For more information check out www.celticmadison.
org or call Karen at 233-6298.
Drop In Shiatsu
Community Room
Information
The Community Room is
available to you! Do you need a
space to hold your next meeting or
gathering? Are you an artist who
would like to exhibit in our gallery
space? Do you need a room with
a kitchen to hold your kid’s next
birthday party? Would you like to
teach a class and have it be available to our 11,000 members? The
Community Room is available
for gallery space, private rentals,
as well as public functions and
classes. If you would like to submit
a class proposal, or for information
about fees and availability, please
contact Lynn Olson, Member
Services Manager at 251-0884 ext.
320 or [email protected].
Wednesday, October 6th,
9:00am - 11:00am and Thursday,
October 14th, 10:00am - 12:00pm
Madison’s Tao Shiatsu Center practitioner will provide complimentary
shiatsu mini-treatments of 5-10 minutes. A combination of deep rhythmic
movements and assisted stretches, a
mini-treatment can release stress and
stagnated energy, making way for
the recovery and strengthening of the
individual’s natural internal healing
powers. This event is FREE, however
please pre-register by October 5th
by stopping by or calling customer
service at 251-6776.
Refund Policy
If we must cancel a class for any
reason, we will contact you by
phone and refund your tuition. If
YOU must cancel a class, notify us
at least 5 days in advance for a full
refund. There will be no refunds
less than 5 days prior to class.
6
Melody and Motion for
Babies and Toddlers
Saturdays, October 9th–
November 13th, 10:00am–10:30am.
Move, sing and play with your child in
a series of classes geared for the very
young. In addition to exploring the
senses, classes focus on developing
motor and verbal skills, self-awareness
and appreciation for the world through
stimulating and enjoyable musical
activities. Activities include rocking,
dancing, bouncing, playing musical
instruments, storytelling and rhyming games. You and your child will
both benefit from the special bonding
of parent and child learning together.
Instructor, Kari Engleson is a licensed
instructor for Musikgarten, and in
addition to teaching throughout the
Madison area, she owns and operates
her own business, Prairie Music Academy in Sun Prairie. Cost is $35.00/
members and $40.00/non-members for
the entire six-week series. Register in
person at the Customer Service Desk
or by calling 251-6776.
Ki & Heart Class
Sundays, October 10th 10:00am
–2:00pm, and 17th, 2:00pm–
4:00pm. Kishindo can be easily
learned and enjoyed by everyone from
complete beginners to experienced
yogis, from bodyworkers to meditators. ‘Ki,’ a Japanese word meaning
life force and ‘shin,’ meaning heart,
this class will introduce a variety of
ancient Eastern practices of unifying
body, heart, and universal life force
through direct experience. Ki/heart
strengthening exercises, meridian
yoga, “Renki” (standing gentle martial
arts), and Ki breathing meditations
will be introduced. Deborah Bachmann is a certified Tao Shiatsu and
Kishindo practitioner and has studied
with Master Ryokyu and Mayu Endo
in Kyoto, Japan. Non-perishable food
donations for local food pantries will
be accepted by the instructor for each
class, please pre-register by stopping
by the customer service desk or by
calling 251-6776.
Homeopathy Study
Sundays, October 10th and October 17th, 7:00pm–8:30pm. Learn
more uses for homeopathy including
flu, colds, coughs. Discussion guided
by Mary Sarto of Willy Street Co-op,
Health and Wellness department. Resource materials list included. Cost is
$3.00/members and $5.00/non-members. Please pre-register by calling
customer service at 251-0884.
Main Street Yoga
Daily Hatha Yoga classes
Schedule Online
New Beginner Series
Sat 10:30, Jan 10 - Feb 28
Call to register
634 W Main Street
608.250.9642
www.mainstreetyoga.org
Asparagus to Zucchini:
Cookbook Launch and
Reception
Friday, October 15th, 5:30
–7:30pm. The third edition of this
wonderful, locally-produced guide
to cooking farm-fresh, seasonal
produce is just what vegetable
lovers have been waiting for. With
80% new recipes, it has over 400
recipes to inspire creativity in
everyone’s kitchen. No registration is necessary. Purchase your
new edition and sample some of
the recipes in the Community
Room.
Kombucha and Kefir
Class
Saturday, October 16th,
11:00am–1:00pm. Instructor
Mary Jo Fahey leads this class
which teaches step-by-step instructions on how to make an oldfashioned lacto-fermented softdrink (kombucha) and a cultured,
yogurt-like milk beverage (kefir).
Nutrients found in Kombucha
include vitamins C, B1, B2, B3,
B6, B12 as well as heparin, glucosamine and folic acid. Kefir also
supports a probiotic affect on the
body’s systems at a fraction of the
cost of commercial products. Participants will receive kefir grains
and kombucha “scobies” during
the class for taking home to make
these beneficial health drinks. Cost
for members is $15.00/non-members $18.00. Please register by October 14th by calling or stopping at
customer service at 251-6776.
Living the Good Life:
One Family’s Love for
Summer Squash, Solar
Energy and Serendipity
Thursday, October 28th,
6:30pm - 8:00pm. Ever dream
about trading the corporate cubicle
and commute for a simpler life in
the country, living closer to the
land and working from home? Join
the author of Rural Renaissance:
Renewing the Quest for the Good
Life, Lisa Kivirist, as she shares
her family’s quest for the rural
good life, complete with llamas,
laptops and ladybugs, and facilitates discussion on what “the good
life” might mean today. Sampling
from the Inn Serendipity gardens
included. For more information,
go to www.ruralrenaissance.
org. Cost is $5.00 for members
and $7.00 for non-members.
Please pre-register by Oct 26th by
stopping by or calling customer
service at 251-0884.
ONGOING CLASSES
IN THE GALLERY
Community Knitting
Class
John Ivanko
Began Wednesday, September
22nd and goes through Wednesday, December 22nd, 6:30pm
- 8:00pm. Share in community and
learn a sustainable skill with Co-op
member Kimberly Wasserman as
she shares her love for knitting in
this class designed to teach basic
knitting skills while creating a
beautiful, one-of-a-kind sweater
or hat for a special baby or child.
Hands-on personal instruction for
beginners. Pick up a supply list
and pattern at the customer service
counter when you register. $50.00/
members and $55.00/non-members. Please pre-register by calling
251-6776 or stop by the customer
service desk.
Discovering a Sense of
Place
Began Thursday, September
16th and goes through Thursday,
November 18th, 6:30pm–8:00pm.
This series of weekly discussion
courses are centered around our
connection to the bioregion and
the benefits of developing intimate
connections to place. Beginning
with readings by such authors as
Wendell Berry, Aldo Leopold, Ron
Wallace and Opalaniy Mitkem,
participants will explore the benefits of developing that connection.
Sponsored by WSGC and Sustain
Dane and developed through the
Northwest Earth Institute (NWEI),
participants are also encouraged
to bring readings and resources to
share with the group. Cost is $20.00
for the course book. Please pre-register at the customer service desk or
by calling 251-6776.
Through November. From a
serene sunrise over New Zealand’s
Lake Matheson to India’s ancient,
from children marching in a parade in Bolivia to a family savoring
Green County cheeses, John Ivanko
of Browntown offers both a global
photographic perspective and a local
one. John Ivanko is an editorial and
assignment photographer for such
clients as Wisconsin Trails, Islands
magazine and Fodor’s. Blending his
photography with his writing, Ivanko
has also authored numerous awardwinning children’s books, and several
adult books including the recently
released Rural Renaissance: Renewing
the Quest for the Good Life.
Opening Reception for
John Ivanko
Friday, October 1st from 6:30 8:30pm. The opening for John’s show
will also be a part of Gallery Night,
sponsored by the Madison Museum of
Contemporary Art. For more information about other gallery openings in
the Madison area call 257-0158 or log
onto www.mmoca.org.
A school to experience Ki (life force)
and living and giving from the heart
12-Week Course
Beginning in October
Shiatsu (hands-on healing)
Ki Oneness exercises
Aiki (martial arts)
Renki (qigong)
Meridian Yoga
Ki meditations
Tao Sangha Shiatsu Center
Madison, WI 257-4663
Deborah Bachmann
[email protected]
www.taosangha.net
Intro to Yoga with Jim
Manos
Began Sunday, August 29th
and goes through Sunday, October 10th, 4:30pm–6:00pm. This
class is designed to introduce yoga
asanas (poses). A regular and accurately performed asana practice
helps keep the body strong and
flexible. No experience is necessary! Jim Manos started practicing Iyengar Yoga in 1992 and
continues to study and teach in the
Iyengar and Anusara styles. Jim has
been teaching since 1995. Cost is
$45 for Willy Street Co-op members and $50 for non-members.
Register in person at the Customer
Service Desk by calling 251-6776.
PRODUCE NEWS
Local Potatoes
by Jenny Ohlsen, Produce Manager
S
eptember 22nd marked the
fall equinox and I would
like to wish everyone a very
happy autumn. The days are
getting shorter and chillier, but we can
still count on the sun to make some
of them warm, lovely and bright. We
also get to enjoy the trees as they
show us their beautiful fall display
of colors. If we haven’t experienced
a hard frost in Dane County up to
this point, the time will come soon.
Typically, we experience a killing
frost in Dane County from October
4th-10th. While this may seem like
the end of the local season, I want to
remind everyone that the local season is most certainly thriving. Our
very own Eastside Farmers’ Market
(201 S. Ingersoll) will continue every
Tuesday, 4:00 p.m.–7:00 p.m. through
October 12th. The Dane Country
Farmers’ Market (on the Square) will
still be selling local produce every
Saturday morning through November
6th. We here in the produce department are still ordering a huge array of
local products from our farmers every
week.
Purple tag equals local
Our aisle is filled with the purple
price inserts (remember purple = local). Whenever you see that purple
tag you can be assured that you are
buying a local product and when you
buy a local product you are supporting
your local economy.
Local products on the
aisle
Some of the local products that
you will find during the month of
October are: apples, arugula, beets,
broccoli, Brussels sprouts, cabbage,
carrots, celeriac, garlic, onions, parsnips, potatoes, pie pumpkins, rutabaga, shallots, spinach, winter squash,
sunchokes, and turnips. Depending on
the weather, we might lose a couple of
these items on the list or a few different items may join the list.
Local Potatoes
One of our largest local crops
during the cooler months is our old
favorite, the potato. During the month
of October all of the potatoes we sell
are locally grown. We typically carry
the standard varieties both in 5 lb bags
and bulk—Yukon gold, red and russet.
8
We also carry fingerling potatoes, 3
lb mix bag of potatoes (includes blue,
red and Yukon potatoes), as well as
bulk blue potatoes.
A brief potato history
The potato has a long history
dating back 7,000 years to the Andes Mountains in South America.
This rugged tuber was noticed by the
Spaniards in the 16th century. It was
taken to Europe and not given much
attention as it was viewed as a vegetable for the underclasses and it was
also noted for its poisonous nature.
Yes, it is true that the leaves of the
plant are poisonous and green spots
that are caused by exposure to light
can cause illness. It was not until the
late 18th century that Europe started to
really embrace the potato for all of its
positive nutritional qualities as well as
its adaptable growing characteristics.
The potato became a staple in Ireland
and gradually became so dependent
on this food crop that when the crop
experienced a blight in the mid 1800s,
Ireland suffered tremendously, which
caused mass migration to the U.S.
The nutritional qualities
of the potato
The potato did eventually make
it to the U.S. and has become firmly
engrained in our diets. This old friend
has suffered at the hand of the many
low carbohydrate diets that have attracted lots of attention in recent years.
I’m not qualified to discuss tenets of
these low-carb diets, but I would like
to highlight some of the wonderful
nutritional qualities of the potato. As
I have a keen eye for vegetables that
are high in protein these days (my due
date in getting closer and closer), the
potato is a good source for vegetable
protein. Potatoes are extremely high
in phosphorous and especially potassium. Eating potassium-rich foods such
as the potato has been noted to reduce
high blood pressure, aid in nerve
function, muscle control and blood
pressure. The potato is also a complex
carbohydrate. In the world of carbohydrates there are complex and simple
carbohydrates. The complex carbohydrate is whole wheat, brown rice, vegetables and fruit. Simple carbohydrate
are products containing white flour,
sugar—basically food items that have
been processed and refined. When a
food product has been refined and processed, it loses nutritional value. The
potato, when eaten as a fresh product
(not frozen ala French fries), can pack
a powerful nutritional punch. Keep
in mind, the skin has a huge amount
of nutritional value and it also tastes
good. Try leaving it on when making
mashed potatoes this fall.
Vermont Valley
One of our many growers that
is supplying us potatoes this year
is Vermont Valley located in Blue
Mounds. Barb and Dave Perkins are
lovely people and excellent farmers
that not only sell to the Willy Street
Co-op wholesale but also run a fairly
point, the potatoes are stored in a cool,
dry place until they are sold.
Dave’s favorites
I was really hoping to pin Dave
down on his very favorite recipe for
the potato and he was very elusive.
Basically he told me that he “likes
potatoes a lot of different ways: oven
fries, mashed, and boiled.” He doesn’t
know how to make scalloped potatoes,
but he loves to eat them and if someone is willing to put in the effort to
make twice-baked potatoes, he’s more
than willing to eat the reward. Dave
Perkins is a potato man, which is a
good thing especially since he’s got
four acres of ‘em growing out back.
“…the local season is most
certainly thriving.”
sizeable CSA. Barb and Dave planted
around four acres of potatoes this year
and grow many varieties, a few of
which we will be selling at the Co-op.
The potato crop is usually planted in
the spring and must come out of the
ground before the first frost.
If you have ever harvested a large
crop of potatoes before, it is obvious that this is no easy task. Done the
traditional way with a shovel and a
bucket, this can be a seriously backbreaking job. At Vermont Valley, they
harvest potatoes in a much more efficient method. A tractor pulls a digger,
the digger scoops up the potatoes out
of ground. From there, the dirt and the
potatoes are lifted up onto a series of
elevators and dropped onto a conveyor
belt. Five people stand on the machine
that has the conveyor belt and pick the
potatoes out and the dirt falls back to
the ground. Dave built the machine
with the conveyor belt, and I can
attest, having participated in a large
potato harvest in the past, it sounds a
lot less painful. After the harvest, the
potatoes are transported to the packing
shed and sized out. A potato plant can
yield many different sizes of potatoes;
the ‘A’ potato is about the size of a
fist, the ‘B’ potato is the size of golf
ball and the ‘C’ size can be as small a
thimble. Vermont Valley uses two different machines to sort out all of the
different sizes of potatoes. From this
Local specials
In honor of autumn and our local
growers I have some excellent October specials to share with our member owners. Bulk red potatoes from
Vermont Valley will be on special
for $1.19/lb. These wonderful locally
grown potatoes have been selling for
$1.49/lb. I’m hoping that an extra
30¢ off will entice you to buy these
delectable tubers. The produce department is also offering bulk celeriac
from Harmony Valley at the low price
of $1.29/lb, this is savings of 40¢/lb.
I love these specials because they are
the very epitome of cozy fall cooking.
Member Appreciation
Weekend
During the month of October,
we are celebrating the Willy Street
Co-op’s 31st birthday. In honor of
the Co-op’s 31st birthday, you will
find specials all over the store. In the
produce department, we will be highlighting two of our October specials.
On the 23rd, 24th and 25th of the
month, the produce department will be
selling Harmony Valley celeriac for
an even deeper discount of 99¢/lb and
Vermont Valley bulk red potatoes for
99¢/lb. Don’t pass this up!!
Autumn Roasted
Vegetables
Here’s a wonderful recipe from
our very own Willy Street Co-op Deli.
It serves 8.
3 lbs. cubed and chopped potatoes
and roots. Use red potatoes, celeriac
and any other root veggies with the
exception of beets as they tend to
“bleed” and turn the whole affair red.
6 cloves of garlic
1 red bell pepper
1 tablespoon of veggie powder
mixed with one cup of water
1/3 cup of olive oil
2 teaspoons of thyme
1 teaspoon of celery seed
1 teaspoon salt
1 teaspoon pepper
Directions: Preheat oven to 400
degrees. Mix everything together
and bake until potatoes are done. Stir
every 15 minutes.
You can make this recipe at home
or you can find it in our fabulous deli
during the month of October!
Other October specials
Our primary distributor, Roots
and Fruits, has also offered us some
great specials for the whole month of
October. Be on the lookout for organic
honeycrisp apples from Washington
for $2.59/lb. We will also be selling Hass Avocadoes from Chile for
$1.19/each. Both of these products are
Gene Stulgaitis
Carpenter
Restoration
Refinishing
Remodeling
Repairs
wonderful and available to you at a
great price for the whole month.
Really? Another produce
special?
Well, I guess it’s not really a produce special, but it feels special to me.
In the July newsletter I let everyone
know that I’m expecting a baby in October. By golly, it’s October! My due
date is coming up very quickly, October 22nd in fact. I will be on maternity
leave for 3 months and in my place the
wonderful and amazing Crystel Wienandt will be the produce manager. If
you don’t know Crystel you should
stop by and say “hi.” She is a truly
delightful person and I feel lucky to
work with her (by the way she is a fan
of the roasted potato as well). I feel
like I’m always saying the same thing
about the produce department but I’m
going to say it again. The staff in the
produce department is a wonderful,
seasoned group of people. Not only
are they superb artists creating beautiful art with fruits and veggies every
day they also have a huge amount of
experience in both natural foods as
well as produce. On top of all of this,
they are a lot of fun! I am fortunate to
have such a great group of people running the show while I’m away.
The many
faces of
THE MADISON TIMES
THE PAPER THAT’S MORE THAN BLACK AND WHITE
Annual Bedding
Sale
st
October 1 –31st
Inner Spring & Latex Mattresses
Crib Mattresses & Baby Bedding
Mattress Pads, Toppers, Quilts
Pillows, Blankets, Sheets
233 Dunning Street
Madison, WI 53704
608/244-8302
Downtown Madison across from the
Overture Center on Henry Street
(608) 251-4905
www.home-environment.com
The Petinary
Mike Kohn DVM
Joe Novotnak DVM
1014 Williamson St.
Madison, WI 53703
(608) 255-1239
A full service
veterinary clinic.
HEALTH & WELLNESS NEWS
Department Changes
by Lisa Stag-Tout, Wellness Manager
T
his summer has brought
some big changes to our
department; the most obvious being three new staff
members. Amanda Biederman joins
us from the grocery/dairy department.
She is rapidly growing her knowledge
in the floral department as well as being one of our buyers, most notably of
the bulk herbs, tinctures and teas. We
share Andy Klay’s cheerful demeanor
with the deli, and I’m delighted to
indulge his enthusiasm for alternative remedies. As for me, I arrived in
Madison with my family one year ago
this month from the Pacific Northwest. I feel extremely fortunate to be
continuing on my path of providing
information and assistance to people
who are seeking to take care of their
health and well-being. While I miss
growing an herbal medicine chest in
my own backyard, the Willy Street
Co-op provides a significant connection to what I hold dear: sustainable
agriculture and community. I plan to
spend some time assisting a local farm
during this harvest season just to get
in sync with my new geographical
location.
Back to school:
ongoing educational
opportunities
Like many other folks, we have
been caught up in the “Back to
School” theme to some degree. I’m
excited to have our team take advantage of seminars and trainings offered
by some of our suppliers and distributors. In the coming months, I anticipate that our department will be eager
to share more information on products
and practices in the various alternative
health care fields. To begin with, this
month Mary Sarto will be leading two
classes on Homeopathy. Aromatherapy and hydrosols are being discussed
for a future class and I know I’ll want
to talk about growing, harvesting and
preparing herbs. Perhaps someone will
offer to take me on a “weed walk”—
this type of casual, roaming classroom
was extremely popular in the Seattle
area.
Thanks for the help
I want to close with saying I appreciate the patience and support I have
received throughout these hectic few
months especially from my assistant
manager, Amy Draper. She has provided the solid foundation on which
these changes are finally beginning to
settle. She also maintains a respected
connection with the membership and
our community which is vital to our
team’s growth and success. My hope
is to become an additional, valuable
resource for members and co-workers
to rely on when communicating their
needs to this department. I’m looking
forward to hearing your comments
and ideas soon.
BOOK NEWS
Good Reads
for Co-op Month
by Kathy Humiston, Book Buyer
Rural Renaissance
Have you ever found yourself
wishing you could leave the hectic
9-to-5 craziness and move to the
country? Wander out to the garden
to harvest really fresh food for dinner? Feel as though the work you
do is meaningful? John Ivanko and
Lisa Kivirist of Inn Serendipity near
Monroe have taken the plunge and
done those things within the past
decade. Their new book Rural Renaissance takes us into their journey
to sustainability and right livelihood
as innkeepers and creative entrepreneurs. You will be engaged from the
start as you learn about the green
renovation of their farmhouse, the
trials and tribulations of learning to
garden on a scale that provides most
of their annual food supply, the joys
of parenting in this rural haven. The
chapter on energy independence has
plenty of info to start you thinking
of your own “independence day,”
including lots of resources. Each
chapter is sprinkled with “how to”
sections so you can make some of
their ideas your own. Whether you
are seriously thinking of homesteading or just an armchair dreamer like
me, you will find much to inspire
you in Rural Renaissance—we’ll
help by giving you a 15% discount
this month. And, John’s photography graces both the cover next
month’s Reader as well as the Com-
mokSana
BodyMind Studio
Sonya M. Barton ChE,CMT
2044 Atwood Avenue
608-219-6824
Integral Body work ™
Neuromuscular Therapy
Ashtanga Yoga
Personal Training
The 10 Sessions
Integral Bodywork™ utilizes a powerful cycle of 10
sessions which addresses the entire body from head
to toe, bringing awareness to and releasing habitual,
nonfunctional patterns held in the tissue. This work
draws upon the influences of western bodywork
pioneers such as Ida Rolf, Moshe Feldenkrais,
Lauren Berry and Dub Leigh, in addition to the
insights of yoga, Zen & the martial arts.
Free Mini-Workshops
• Oct. 7 & 21, ADHD: A Natural Path
to Success
• Oct. 13, Connecting with Your Angels
• Nov. 7, Sacred Space
• Nov. 9, Feng Shui
Register today!
www.prairiewisdom.net
A Method to go Deeper…
10 Willy Street Co-op Reader, October 2004
(608) 635-2658
Held at Jamieson House Inn, Poynette
munity Room walls starting in October. Be sure to check them out.
The Co-op Cookbook
In honor of co-ops everywhere
let me point you to The Co-op
Cookbook by Rosemary Fifield.
This book grew out of the “What’s
for Supper” program at the Co-op
Food Stores in Hanover and Lebanon, New Jersey. This program
provides co-op shoppers with a
weekly dinner recipe that utilizes
fresh foods and quick, simple
preparation-recipes are designed to
be ready in about 30 minutes and
are low-fat and tasty showcases for
seasonal produce. The ingredients
are all commonly available here at
Willy Street Co-op, too. Each meal
category includes both vegetarian
and non-vegetarian offerings. The
book also includes a chapter on the
history and principles of cooperatives. The Co-op Food Stores of
Hanover and Lebanon have been
customer-owned and -operated
since 1936, making them one the
country’s oldest consumer cooperatives!
Asparagus to Zucchini
Be sure to take a look at the
new third revision of Asparagus
to Zucchini, the terrific cookbook
produced by the Madison Area
Community Supported Agriculture
Coalition (MACSAC). This newest
edition has 330 new recipes and
100% original recipes from local
produce growers and CSA members. The thorough reference info
on each veggie is still there, as well
as basic cooking and storage tips.
This book is considered by many to
be a kitchen essential and makes a
terrific gift for anyone who appreciates excellent food.
Homeopathy Books
Available
If you are taking advantage of
the homeopathy workshop in the
Community Room this month, you
may be interested to know that we
carry several books on the subject.
A few of the most popular are Everybody’s Guide to Homeopathic
Medicines, Homeopathic Medicine
for Children and Adults and Ho-
JUICE BAR NEWS
Juice and Smoothie Nutritional Additives Defined
by Liam Donohue, Juice Bar Manager
S
pirulina? Doesn’t that grow in
the ocean? Wheat germ? Isn’t
that something that wheat has
when it gets sick? What is St.
John’s Wort?
Over the last decade or so, a growing number of people have become
increasingly interested in the potential
uses of traditional, natural, herbal, and
homeopathic nutritional supplements
and remedies. However, that curiosity
may swiftly diminish in the face of an
overwhelming number of often unpronounceable and cumbersome names of
herbs, minerals, and what-have-you.
We in the Juice Bar are always
looking for ways to better meet the
nutritional needs of our customers,
and in so doing, began some time ago
to offer a select variety of nutritional
additives available for both juices
and smoothies. However, we recognize that while many of them are
familiar to the ear, some are not, and
even those that are may not be widely
understood.
In an effort to shed some light on
this aspect of our menu of offerings,
I’d like to take this chance to describe
some of the history, uses, and nutritional benefits of these items.
Echinacea
This pale purple, daisy-like flower
is known by a variety of names, including Black Susan, American Cone
Flower, and Snakeroot (so called
because of its traditional use by Native
Americans to heal snake bites) and is
one of the most widely popular herbal
supplements in the United States.
Its botanical names are Echinacea
angustifolia, E. pallida, or E. purpurea
(depending on the variety) and it belongs to the Asteraceae (daisy) family.
It is native to North America where
is grows wild from the Great Plains
through the Ohio River Valley.
The composition of the plant
includes caffeic acid derivatives, polyacetylenes, alkylamides, and polysaccharides. It is the dried rhizomes and
roots that are used for the manufacturing of dietary supplements, while a
fresh juice is made from the aboveground parts of the plant.
Echinacea is generally considered
to be an immune system stimulant,
reducing the duration and severity of
symptoms associated with common
colds and influenza. It is also used
externally in the healing of wounds.
In fact, the varieties E. angustifolia
and E. pallida were official in the US
National Formulary from 1916 to
1950. Echinacea fell out of favor in
America with the discovery of antibiotics (though it continued to be used
in Europe). Echinacea is now making
a comeback due partly to the development of resistance to antibiotics.
Ginseng
Ginseng, also known as Panax
quinquefolium (American ginseng)
and P. ginseng (Asian Ginseng), has
been in use for about 5000 years,
having first been discovered in the
mountains of Manchuria in China. The
first American ginseng was discovered
growing near Montreal in the early
18th century.
According to ancient Chinese
medical doctrines, a plant that resembles a human body part will have
a therapeutic value in that location. As
the ginseng root resembles the entire
human form, it was believed to bring
the total body into harmony, which is
essential to a healthy body and peaceful spirit.
While modern western medicine
evaluates this plants effectiveness differently, the results appear to be complementary. The active ingredients in
ginseng are complex carbohydrates
called saponins. Individual saponins
have differing effects on the body;
whereas one may stimulate the central
nervous system, another may sedate
it. Others have effects ranging from
balancing of the metabolic process to
stimulating the endocrine system and
maintaining proper hormone levels.
Research has even shown that ginseng
is effective in maintaining and restoring the cell’s capacity to function and
therefore may reduce a number of
symptoms of old age.
The overall vote is yet to come,
but ginseng is general held to stimulate physical and mental activity,
defend the human system from the
effects of prolonged physical strain,
and stimulate the endocrine glands,
including the sex glands.
from the two Greek words hyper and
eikon which translate to over and icon,
meaning “over an apparition.” It was
used in ancient times, by various cultures, to repel evil spirits, resulting in
another of its traditional names: Fuga
Demonum, or “Devil’s Scourge.”
St. John’s Wort is a member of
the genus Hypericum (consisting of
370 species), and is an erect, manystemmed herbaceous perennial with
large, rounded or compact cymes with
25-100 flowers each. The flowers
themselves are yellow, often marked
with black spots. It is native to all of
Europe and Asia (short of the arctic
regions) and has been naturalized in
the United States, where it is often
considered a weed.
Regardless of its ability to “repel
evil spirits,” St. John’s Wort has been
used since ancient times as a balm
for wounds, burns, and bites, and has
been highly valued by many cultures.
More recently it has come to be used
as an antidepressant, and has been
shown to be effective in treating mild
to moderate depression.
Spirulina
Spirulina is a blue-green algae
thrives in warm, sunny climates in
alkaline waters. It was traditionally
a staple of the diets of Mayans and
Aztecs in Central America and is used
still by the Kanembu people, who live
on the shores of Lake Chad.
A remarkable food, Spirulina produces twenty times as much protein as
soybeans growing on an equal-sized
area of land. It contains concentrations
of nutrients unlike any other single
grain, herb, or mineral.
Spirulina is a ready source of
vitamin B12 (needed especially by
vegetarians for healthy red blood
cells), protein, essential amino acids,
the nucleic acids DNA and RNA,
chlorophyll and phycocyanin-a blue
pigment found only in blue-green
algae that has demonstrated cancerfighting properties.
Spirulina has also shown to aid the
immune system, help reduce cholesterol, and aid in mineral absorption.
It is high in antioxidants, and its high
protein content also helps stabilize
blood sugar levels.
Wheat Germ
Wheat has been cultivated since
early times by the Chinese, Egyptians,
and Greeks. Since most bread is made
from wheat (along with pastas, cereals
and a wide variety of other products as
well), most of us get plenty of wheat
in our diets. However, it is much less
likely to get much wheat germ. Wheat
germ is the heart of the wheat kernel
and it contains a chemical called octacosanol, which is extracted from the
wheat germ oil.
Many researchers claim that octacosanol helps improve endurance, reaction time, and general vitality, as it
appears to improve oxygen utilization.
It also has a mild cholesterol-lowering
effect.
Wheat germ itself is high in vitamin E, most of the B vitamins and a
number of other minerals, including,
continued next page…
St. John’s Wort
The botanical name of this herb,
Hypericum perforatum, is derived
continued from previous page…
calcium, magnesium, phosphorus, and
several trace elements.
There are two things to keep in
mind when using wheat germ, the first
being that it contains gluten. Gluten
is the sticky protein that forms bonds,
making ideal for use in baked goods.
However, allergies to gluten are not
uncommon and use can cause a variety of health problems.
The other factor to keep in mind
is that wheat germ spoils easily, so
when purchasing it separately from
flour, make sure the product is fresh.
It should be vacuum-sealed or refrigerated with a date stating how long the
product will remain good.
Soy Protein
Soy has been in use in the Eastern
world for centuries. The bean itself
is source of such “meat analogs” as
tofu and tempeh, soymilk and a whole
host of other products. The beans are
also eaten plain as edamame, either
steamed or fried.
Soy has been in the spotlight for
a number of years now, both in a
positive and a negative light. Despite
criticism, soy is an excellent source
of protein which lacks the additional
baggage of saturated fat and high cholesterol levels. Diets rich in soy protein have been found to reduce serum
levels of total cholesterol, LDL-cholesterol, and triglycerides. A variety of
other substances are associated with
soy including saponins (see ginseng!),
trypsin inhibitor, and bioactive peptides which may also contribute to the
lipid-lowering activity of soy protein.
Bee Pollen
The products of the bee community have long been in use among humans, from Europe to Asia, and again
to the Americas, they have proven
themselves invaluable. Ancient bakers in the Mediterranean used honey
as their sole sweetener (before the
advent of sugar cane), and its antiseptic properties are well known. Native
Americans in the Southwest have used
bee pollen in a mixture with honey
during rituals of fasting to provide
extra strength and vitality.
Bee pollen is the powder-like
material produced by the anthers of
flowering plants and gathered by bees.
It is composed of 10-15% protein
and contains B-complex vitamins,
calcium, copper, iron, magnesium,
potassium, sodium, plant sterols, and
simple sugars.
Like other bee products, bee pollen
has an anti-microbial effect, and has
been used to combat fatigue, depression, and colon disorders.
DELI NEWS
Wheatgrass
Last, but not by any means least,
we come to wheatgrass. Wheatgrass
is the sprouted form of wheat seeds.
Grown to an optimal height of seven
inches, this is a truly nutritious food!
Dr. Ann Wigmore, founder of
the Hippocrates Health Institute in
Boston, responsible (among others)
for popularizing wheatgrass, states
that one pound of fresh wheatgrass is
equal in nutritional value to 25 pounds
of the choicest vegetables. There are
many who would agree.
Wheatgrass is among the best
available sources of chlorophyll—the
substance that allows plants to photosynthesize. The molecular structure
of chlorophyll closely resembles that
of hemoglobin, the oxygen-carrying
protein of red blood cells. It also contains 17 amino acids, and retains 92 of
the 102 minerals found in the soil. It
is a rich natural source of vitamins A,
B-complex, C, E, and K.
Due its fibrous nature, indigestible by humans, the liquid must be
extracted to receive its nutritional
benefits. Although the grass can be cut
and stored, it spoils quickly and is best
juiced fresh. Once juiced it should
be imbibed within fifteen minutes to
achieve optimal quality. Drinking it at
mid-morning and mid-afternoon are
great times for this green pick-me-up.
Consult a health care
professional
Though the information stated here
is by no means a complete representation of the entirety of the research
done in this field, we hope it leaves
the reader better equipped to begin
the first wanderings into the world of
natural and supplemental nutrition.
The next step is to begin your research
into the options available, and to
examine what might meet your own
health needs. However, it is of the
utmost importance to consult a health
care professional before beginning
any course of medication or treatment using one of these or any other
supplement, due to the possibility of
allergenic reaction, irritation of a preexisting condition, or contraindication
in conjunction with the use of another
medication.
Infinite possibilities
This being said, the field of natural
health is one of dizzying variety and
near infinite possibility, and one
which provokes reactions ranging
from wonder to giddy excitement
to confused bewilderment-though
we hope to have dispelled some of
this!-and is well worth the time and
research necessary to take full advantage of its benefits.
Another Classic
Deli Recipe
by Dan Moore, Deli Manager
L
ast year for Member Appreciation Month we decided
to provide our loyal Reader
readers with the recipe for Kung
Pao Tofu, easily our most popular
recipe by far. The response was
very positive, so this year we’re
going to give you another of
the deli’s all-time most popular
recipes. It’s also, not coincidentally, the second-most requested
recipe from Co-op shoppers. I’ve
mailed copies of it to Seattle,
Kentucky, and Texas, among other
places, and we sent it out to co-ops
throughout the Midwest last November as our entry in the popular
Co-op Shares program. The only
drawback to this recipe...it’s so
easy that it’s going to make for a
short article. Sorry, Liz.
So here you go, in honor of the
thousands of you who have bought
thousands of pounds of it over the
years, the recipe for Jeff’s Vegan
“Cheesy” Bowties (greatly reduced
from its original size) for your
cooking pleasure.
Jeff’s Vegan “Cheesy”
Bowties
Ingredients:
1 pound farfalle pasta, cooked
1 bunch spinach, rinsed,
drained, and chopped
2 medium tomatoes, chopped
1 medium red onion, diced
small
1/2 cup olive oil
4 cloves garlic, minced
1/3 cup balsamic vinegar
1 tsp salt
1/2 cup nutritional yeast
Directions: In a small bowl
combine olive oil, garlic, balsamic
vinegar, and salt.
Mix thoroughly.
Add the nutritional yeast and
stir until it is dissolved and you
have a creamy paste.
Add to pasta and stir to coat
well.
Add vegetables and mix again.
Cheesy Bowties on sale
That’s it, about 20 minutes
worth of work on a recipe that
when served fresh will wow your
friends—vegan or not. But, for
those of you without the time or inclination, we will have it in the case
all October. And for those of you
on a budget, it’ll be on sale during
our Member Appreciation Days the
22nd through the 24th of the month.
Who is this elusive Jeff?
Finally, we get asked all the
time if there really is a Jeff. The
short answer is yes. The long
answer is yes, but he was here long
before most of us in the deli and
left us only his name and fabulous
recipe. While there are more than a
few people around here who still do
remember Jeff, we’re just thankful that he worked here in the first
place—mostly because we eat as
much of the bowties as everyone
else.
Natural Products for
Your Kitchen
Play the
Simpson's
Card Game
129 STATE • 258-8848
Organic Cotton Dish Towels & Cloths
Napkins, Placemats & Table Runners
Counter Top Drinking Water Filters
Locally-Made Wood Cutting Boards
Veggie Brushes & Dish Brushes
Plastic Bag Dryers
(608) 251-4905
Join us on the
2004 Farm Tour
STAFF PROFILE
Organic & Natural
Products for Baby
Crib Mattresses & Cradle Pads
Organic Cotton Baby Bedding
Baby Clothes & Accessories
Baby Carriers & Baby Toys
by Lynn Olson, Member Services Manager
JESSE NEALE
JUICE BAR STAFF
Q: How long have you
worked at the Co-op and
what positions have you
held?
A: I have been here for 2
years. I’ve been a Juice Bar
clerk, buyer, coordinator and
floor cleaner and baker.
Q: What is your background or expertise?
A: I’ve been in the natural
foods industry for the last
4 1/2 years. I have worked in
coffee shops since I started
working, and I grew up at the
Willy Street Co-op. My mom
worked here when I was a
small boy. She used to bring
me to work with her.
Q: What is your favorite
meal made with Co-op ingredients?
A: Just a simple sandwich
made with Caspian Café
bread, black bean hummus,
avocadoes and turkey breast.
Q: What is your all-time
favorite Co-op product?
A: The organic milk in the
glass bottles.
L
et someone else do the driving while you enjoy Wisconsin’s fall
scenery on the Willy Street Co-op Annual Farm Tour. Spend a
peaceful day, Sunday, October 24th from 9:00am-5:00pm, in
Wisconsin’s western counties as we visit a cooperative orchard operation,
a full-scale organic farm and a growing community food cooperative. This
year, we’ll travel to Turkey Ridge Farm, Harmony Valley Farm and the
Viroqua Co-op.
(608) 251-4905
Turkey Ridge Organic Orchard
This cooperatively-owned apple orchard in Crawford County will
be our first stop and our lunch destination. See over 7,000 organic trees
planted on 290 acres of rolling countryside. Animals on the farm include
sheep, pigs, chickens and ducks. Their co-op members will be on hand to
conduct an orchard tour, hay ride and answer questions about this emerging fruit processing facility. Tucked in the middle of Wisconsin’s rich
apple country, this farm will be of special interest to those who enjoy Turkey Ridge’s seasonal cider. Read all about Turkey Ridge Organic Orchard
in this months’ Producer Profile beginning on page 22.
Harmony Valley Farm
This Viroqua farm produces hundreds of bushels and pallets of vegetables for Willy Street Co-op, and we’re excited to bring our members to
the farm to witness a working sustainable farm. Cattle, chickens, horses
and crops will dominate this part of the tour with 2002’s Farmers of the
Year, Linda Halley and Richard DeWilde.
Viroqua Co-op
Before heading back to the city, we’ll visit Viroqua’s Co-op, poised
for expansion with a new store. Viroqua Co-op is also a supporter of the
first organic hot lunch program in Wisconsin through Pleasant Ridge
Waldorf School.
If you’re interested in going
Cost is $10.00 for members and $12.00 for non-members. Free for
children under 12 years of age accompanied by an adult. Lunch is provided. Pre-registration is required for all participants. Please register by
the evening of Thursday, October 21st to secure a spot on the bus. More
registrations can be taken for those using their own vehicles. Payment
required at the time of registration. Yellow information sheets are available upon registration from Customer Service. Call 251-6776 or stop by
the Customer Service desk.
Q: What is your favorite
thing about Willy Street
Co-op?
A: The friendly work environment and the laid back
atmosphere.
Q: What’d you have for
dinner last night?
A: Maple frosted shredded
wheat and a glass of grape
juice.
Q: What do you like to do
when you’re not working at
the Co-op?
A: I read a lot, and I work
out.
RECIPES AND DRINK RECOMMENDATIONS
DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON STREET, 255-8041
Take 10% off recommended beverages… Just show your member card at Star Liquor!
WINE DESCRIPTIONS
RECIPES
Apple Harvest Chicken
Co-op Food Stores, Hanover & Lebanon, NH
Strub Niersteiner Pettenthal Riesling
Kabinett
Not the sweet sugar bomb you might expect from
Riesling. A balanced acidity is a great match for the garlic and vinegar aspects of this dish.
Kali Hart Chardonnay
Made by Talbott, this chard is oaky and buttery, but
not over the top, this white is filled with peach and green
apple flavors and aromas. Delicious!
Darting Riesling Kabinett Durkheimer
Michelsberg
This German white wine is filled with a vibrant citrus
fruit character, and its medium to light body guarantees
that is won’t overpower this dish.
1/2 lb. dry spinach fettucine
3/4 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
2 tsp. canola oil
4 oz. mushrooms, sliced
1 large onion, thinly sliced
2 medium baking apples, peeled and thinly sliced
1/2 cup apple juice or cider
1 tsp. dried basil
8 oz. low-fat or non-fat sour cream
Salt and freshly ground black pepper to taste
Paprika
Directions: Cook pasta in plenty of boiling water until done but still
firm to the bite (al dente). While pasta is cooking, heat oil in a large nonstick skillet over medium heat. Add chicken cubes and until opaque on all
sides, 3-5 minutes. Add mushrooms and sautÈ for 2-3 minutes more. Add
onion, apples, apple juice, and basil.
Cover, bring to a boil, reduce heat, and simmer until apples are tender
(about 10 minutes).Gently stir in sour cream and warm through. Season to
taste with salt and pepper.
Place fettucine on a platter and spoon chicken mixture over the top.
Sprinkle with paprika and serve. Serves 4.
Star Recommends: Unibroue Ephemere
Tamas Pinot Grigio
An excellent version of a classic Italian grape, this
domestic Pinot Grigio has a vibrant acidity with lovely
citrus notes. A great white that won’t take a great bite out
of the wallet.
Unibroue Ephemere
Apple-Éphémère possesses a fresh apple aroma with
reminiscent notes of “Granny Smith” and “MacIntosh”
apples. The subtle flavor of green apple is complemented
by delicate notes of fruit and spice topped by a rich white
head..
Il Proseco
This Italian sparkler is pale straw yellow in color,
with wonderfully tight bubbles that tickle the palate.
The dry palate shows notes of green apples and very soft
citrus notes. Yummmmmmm...
Supplies and prices limited. Not valid with other offers or discounts.
Do you have a recipe to share?
Please send us your recipes! We would love to include them. Send it to l.wermcrantz@willystreet.
coop or drop it off at customer service.
Roasted Tomato Soup
Jeanne Raffetto Tentis, Member and Cooking Instructor
2lb. Roma tomatoes (cored and quartered)
4c chopped leeks
1c chopped celery
4c Veggie or chicken stock
2c V-8 or other vegetable juice
1T fresh thyme
1T fresh oregano
Extra virgin olive oil
1T garlic salt
Directions: Toss tomatoes, leeks, and celery with olive oil and garlic salt.
Roast on high heat until soft and brown on edges. Put tomatoes and other
veggies in pot and cover with stock, V-8 juice, thyme and oregano. Simmer
until veggies are very soft. Blend until very smooth. Season to taste with salt
and pepper. Serve hot with a garnish such as crab, fried leeks, goat cheese,
garlic flowers or whatever you think will be good. Serves 4-6.
Star Recommends: Tamas Pinot Grigio
Please drink responsibly.
Papas Chorreadas
Caramel-Dipped Apples
Kathy Humiston, WSGC Staff Member
Bon Appétit
4 medium potatoes, cut into 1/2 inch chunks
1/2 lb green beans, cut to 1 inch lengths
1 tbls butter or oil
1 med onion, chopped
1 clove garlic, minced
1 green chile, seeded and minced or 1 tsp dried chile powder or to taste
1/2 tsp cumin
1/2 tsp oregano
2-1/2 cups chopped tomatoes
1 tsp salt
3/4 cup grated mild white cheese, ie: jack, chihuahua, mozzerella
Directions: Steam beans until just barely done. Meanwhile, heat butter or
oil in large skillet. Add onions and sauté a few minutes. Add potatoes and 1
tbls water, cover and cook about 7-10 minutes until almost tender. add garlic,
chile and spices and sauté a minute more. Add tomatoes and salt and simmer
10 minutes. Remove from heat, stir in cheese until melted. add beans and
mix gently. Serve with warm tortillas to soak up the sauce. About 4 servings.
Star Recommends: Darting Riesling Kabinett Durkheimer
Michelsberg
Corn Chowder
Jeanne Raffetto Tentis, WSGC Member and Cooking Instructor
10 medium ears of sweet corn
3 oz. of good quality bacon, cut into small dice (I prefer apple wood
smoked)
1 T unsalted butter
1 large onion, preferably Spanish, chopped fine
2 medium cloves of garlic, pressed or minced
3 T all-purpose flour
3 c chicken stock
2 medium red or Yukon gold potatoes, (about 12 oz), cut into 1/2 inch
dice
1 medium bay leaf
1 t fresh thyme leaves or 1/2 t dried
2 c whole milk (lower fat varieties work fine)
1 c coconut milk or heavy cream (coconut milk is sweeter)
2 T flat leaf parsley, minced
1 1/2 t salt
Fresh ground black pepper
Directions: Stand corn on end. Using a sharp knife, cut the kernels from
four ears of corn. Place in a medium bowl and set aside. Using a box grater,
grate the remaining six ears into a bowl. Then take the back side of a butter
knife and scrape the remaining pulp off the cobs into the grated kernels. Set
aside.
Sauté the bacon in a Dutch oven over medium high heat until golden
brown and crisp, about 10 minutes. Reduce the heat to low and add the
garlic, sauté until fragrant, about 1 minute.
Stir in the flour and cook, stirring constantly about 2 minutes. Gradually
whisk in the stock. Add the potatoes, bay leaf, thyme, milk, grated corn and
pulp and bring to a soft boil. Reduce heat to medium low and simmer until
the potatoes are almost tender, about 8-10 minutes.
Add the reserved corn kernels and cream or coconut milk. Return to
a simmer, being careful not to boil, especially if you use coconut milk as
it will separate; simmer until the kernels are tender but slightly crunchy,
about 5 minutes longer. Discard bay leaf.
Stir in parsley, salt and pepper to taste and serve immediately.
Can be made in advance and stored for 2 days in refrigerator. Do not
add parsley until ready to serve. Warm over low heat but DO NOT BOIL.
Serves 6-8.
Star Recommends: Kali Hart Chardonnay
1 1-pound box dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 chopsticks
12 medium Granny Smith apples
Assorted decorations (such as chopped nuts, dried apricots and dried
cranberries, toffee bits, mini M&M’s and candy sprinkles)
Melted dark, milk and/or white chocolates
Whipping cream (if necessary)
Directions: Combine first 8 ingredients in heavy 2 1/2-quart saucepan
(about 3 inches deep). Stir with wooden spatula or spoon over mediumlow heat until sugar dissolves (no crystals are felt when caramel is rubbed
between fingers), occasionally brushing down sides of pan with wet pastry
brush, about 15 minutes.
Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F,
stirring constantly but slowly with clean wooden spatula and occasionally
brushing down sides of pan with wet pastry brush, about 12 minutes. Pour
caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in
caramel; cool, without stirring, to 200°F, about 20 minutes.
While caramel cools, line 2 baking sheets with foil; butter foil. Push 1
chopstick into stem end of each apple. Set up decorations and melted chocolates. Holding chopstick, dip 1 apple into 200°F caramel, submerging all
but very top of apple. Lift apple out, allowing excess caramel to drip back
into bowl. Turn apple caramel side up and hold for several seconds to help
set caramel around apple. Place coated apple on prepared foil. Repeat with
remaining apples and caramel, spacing apples apart (cara-mel will pool on
foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
Chill apples on sheets until caramel is partially set, about 15 minutes.
Lift 1 apple from foil. Using hand, press pooled caramel around apple;
return to foil. Repeat with remaining apples.
Firmly press decorations into caramel; return each apple to foil. Or dip
caramel-coated apples into melted chocolate, allowing excess to drip off,
then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated
apples and sprinkle with decorations. Chill until decorations are set, about 1
hour. Cover; chill up to 1 week.
Makes 12.
Star Recommends: Il Proseco
Jeff’s Vegan “Cheesy” Bowties
WSGC Deli
1 pound farfalle pasta, cooked
1 bunch spinach, rinsed, drained, and chopped
2 medium tomatoes, chopped
1 medium red onion, diced small
1/2 cup olive oil
4 cloves garlic, minced
1/3 cup balsamic vinegar
1 tsp salt
1/2 cup nutritional yeast
Directions: In a small bowl combine olive oil, garlic, balsamic vinegar,
and salt.
Mix thoroughly. Add the nutritional yeast and stir until it is dissolved
and you have a creamy paste. Add to pasta and stir to coat well. Add vegetables and mix again.
Star Recommends: Strub Niersteiner Pettenthal Riesling Kabinett
A is for
Apple Cider
by Jan Gjestvang-Lucky, Store Merchandiser
I
’ve always thought October is
a wonderful month. There’s a
refreshing crispness in the air that
brings with it a feeling of excitement and change. It’s also the time of
year when one of my favorite beverages, fresh apple cider, starts to appear at
the farmers’ markets and stores. This
month I will attempt to answer the
age-old question: what’s the difference between apple CIDER and apple
JUICE? Along the way, we’ll also
learn about the history of apple cider
and some of its health benefits, how it
is made, and, for the adventuresome,
how to make your own.
Many have asked...few
have been answered
What IS the difference between
cider and juice? After consulting
many wise and venerable sources, I
finally have an answer: I’m not sure.
It seems there are almost as many different answers to this question as there
are people answering it. Some say
there is no difference between the two,
and according to the U.S. Food and
Drug Administration (FDA), this is
true. Apple cider fans would strongly
object to this, saying it verges on blasphemy. A good basic definition seems
to be: pure, fresh, unfiltered juice from
cider apples, straight from the press.
Cider apples have less sugar and more
acid and tannins than other varieties,
which makes cider more
tart and tangy than juice. Cider is also
traditionally unpasteurized, but just
when I thought I had it figured out, I
found that many ciders are pasteurized and not all juices are filtered.
Some sellers, bowing to the laws of
marketing, call their juice cider in the
fall, even though it is the same product sold as juice the rest of the year.
One final twist: in Britain, cider is a
fermented alcoholic beverage. This is
what we in the States call hard cider,
which may be fun to drink, but the
focus of this article is on regular cider,
which is also fun to drink!
Keeps the doctor away
Not only is it fun to drink, it’s also
good for you! Both apples and their
juice (which includes cider!) are rich
in antioxidants and phytonutrients
(phyto = plant). The health benefits of
cider include: improved lung function and reduced risk of asthma, even
in smokers; reduced risk of lung and
other cancers; and reduced risk of
heart disease. The most impressive
research I found was about high levels
of antioxidants in apple juice helping
to preserve brain health and cognitive
function, even when confronted with
poor diet or genetic predisposition to
problems like Alzheimer’s disease.
In other words, apple cider helps our
brains and memories work better. So
it seems to be true what they say about
an apple (or two) a day, and apple
cider, too!
Long before
Johnny
Appleseed
Cider has been
helping people stay
healthy for a long time,
although most of the history I found seems to be
about hard cider. In 1676,
a British man named John
Worlidge wrote: “constant
use of this liquor...hath
been found by long
experience to avail
much to health and
long life; preserving
the Drinkers of it in
their full strength and vigour even to
very old age.” Over 2000 years ago it
seems, the Celts in Britain first made
cider. Invading Romans helped spread
it to the rest of Europe. In Medieval
times, cider making developed into
a major industry, with monasteries
making and selling large amounts to
the public. Orchards were planted
specifically to grow cider apples, and
farm workers were even paid part
of their wage in cider. Apple cider
became a popular beverage in the New
World after seeds were brought over
by early colonists. Settlers and Native
Americans planted seeds widely, and
a colonial town’s prosperity was often
judged by its cider output.
A great cider is made, not
born
The first step in making good
apple cider is choosing the right
apples. A blend of cider apples is
often used to get the perfect combination of flavors: sweet, tart, and acidic.
Many producers jealously guard
their recipes. After being washed and
sorted, the apples are then chopped or
crushed into a pulp, or “pomace.” This
pulp is then pressed through a cloth or
filter to keep the leftover solids out of
the extracted juice, aka “must.” This
“must” can then be filtered, pasteurized, or both, before being bottled
and sold. Purists and traditional cider
makers will do neither. Hard cider is
made by allowing the natural yeast in
the apples to ferment, which produces
alcohol. If you are like me, you may
have already unintentionally made
your own hard cider out of fresh by
using the mysterious processes at
work in the back of your refrigerator.
To pasteurize or not to
pasteurize?
Food is often heat treated to kill
harmful organisms. Boiling will
completely sterilize food, but can also
change much of its flavor and consistency, not to mention its nutritional
value. Pasteurization is a compromise:
a lower temperature heat-treating
process used to kill certain bacteria
and disable certain enzymes, without
affecting taste or nutrition as much.
Heating cider to 160 degrees Fahrenheit for several seconds will pasteurize
it. The types of pathogens that may
be found on apples are mainly a risk
“Not only is it
fun to drink,
it’s also good
for you!”
to children, the elderly, and people
with compromised immune systems,
because they may not be able to fight
off any infection on their own. Pasteurization can be a good thing for
these folks. On the other side of the
argument are those who believe that
heat-treating not only kills the harmful
contaminants, but essentially changes
the character of the food from living and nutritious, to dead and low
on vital nutrients and enzymes, not
to mention flavor. Thankfully, with
apple cider we often have a choice, so
we can each decide for ourselves. The
FDA requires that unpasteurized cider
be clearly labeled, so it should be easy
for you to tell the difference.
Now you’re really cookin’
Making your own cider, although
very simple, requires a rather large
and unwieldy fruit press to make in
any quantity, and describing the process will take more space than I have
here. I can give you a website, however, that has a downloadable article
on making cider at home: http://www.
thriftyfun.com/tf482287.tip.html
Once you have your own cider,
homemade or purchased, you can
use it in any number of ways. Drink
it fresh, straight from the jug (my
favorite), heat it and spice it to make
a mulled cider (also my favorite),
or even use it in cooking and baking. Here are some recipes to get you
started. To your health, bottoms up,
and enjoy!
Basic Mulled Cider
Pour one gallon of fresh cider
into a large pot on the stove or into
a crockpot or slow cooker. Add a
half cup of brown sugar. Place 1
teaspoon of whole cloves, 1 teaspoon of whole allspice, and 3 cinnamon sticks on a square of cheesecloth and tie up. Add to the pot.
Heat the cider to a boil, stirring
regularly. Leave the pot uncovered so you can smell the delicious
aroma.
Once the cider boils, lower the
setting to simmer for at least another 15 minutes to allow for thorough
infusion of the spices. Stir occasionally. Remove the spices from the
pot and enjoy the delicious cider.
Tips: If you don’t have cheesecloth on hand, use a tea ball or a
coffee filter to hold the spices. Add
a splash of rum or brandy to really
warm up a chilly day. For a decorative touch, you can stud an apple
with cloves and allow that to float
in your cider pot instead of adding
cloves to your spice bag.
Sweet Potatoes with
Cider and Brown Sugar
(Makes 8 servings)
4 lbs. sweet potatoes, peeled and
cut into 1-inch chunks
2 1/2 cups unsweetened apple
cider
1/2 cups dark brown sugar
1 stick unsalted butter
2” piece of cinnamon stick
Instructions: In a large nonreactive saucepan, combine the potatoes,
cider, brown sugar, 6 tablespoons
of the butter and the cinnamon
stick. Bring to a boil over moderate
heat. Reduce the heat to a simmer,
partially cover and cook, stirring
occasionally, until the potatoes are
very tender, about 45 minutes.
Let cool slightly, remove the cinnamon stick, and pass the potatoes
through the medium disk of a food
mill or puree in batches in a food
processor. Transfer to an ovenproof
serving dish. The potatoes can be
prepared to this point up to 4 days
ahead.
Cover tightly and refrigerate.
Return to room temperature before
proceeding.
Preheat the oven to 325ºF. Dot
the potatoes with the remaining 2
tablespoons of butter, cover with
foil and bake, stirring once or twice,
for about 20 minutes, until steaming. Remove the foil and bake for 5
minutes longer.
Exciting News!!
Windemere Institute of Healing Arts
has relocated to your neighborhood!
Come to our Open House
Noon to 5 PM, Saturday, Oct. 16th
744 Williamson Street
(Just off the Isthmus Bike Trail)
· FREE 20 minute Massages
· Drawings for Tuition Credits
· Drawings for FREE Student Clinic Sessions
· FREE Massage Demos and More
· Meet Faculty, Graduates & Staff Members
· Learn about our Programs
· Refreshments
Our first student clinics at the 744 Williamson Street location
will be October 22 & 23, and November 19 & 20. Clinics will be
ongoing after that. Sessions are only $30 for a 50 minute session.
Call today, or come to the Open House to schedule your appointment.
Our quality trainings include the comprehensive
Practitioner Of Healing Arts (PHA) program which integrates both Western and
Eastern approaches to healing. Convenient modular scheduling and
graduates are eligible for massage therapy licensing in Wisconsin!
WI EAB Approved
Come to the Open House or visit www.windemere.org for complete
information on the PHA program and our many other exciting classes!
(608) 442-0182 · (800) 874-0905 · [email protected]
Wisconsin Union
THEATER
Where Quality Endures
World Stage Series Presents
Mariza
Friday, October 15, 2004, 8 pm
General Public
tickets start at $18.
UW-Madison
Students $10.
Call 608-262-2201
for schedule or visit online at
www.union.wisc.edu/theater
Sponsored by Wisconsin
Union Directorate Theater
Committee with additional
support from WORT 89.9 FM
Wisconsin Union Theater
800 Langdon Street
Madison, WI 53706
Portugal’s new Fado diva takes listeners’
breath away… “[Mariza was] sent by the
Great Creator to reinvent Fado.”
Composer Nuno Nazareth Fernandes
PRODUCER PROFILE
Turkey Ridge Organic Orchard
A Cooperatively-Run Farm with Heart
by Lynn Olson, Member Services Manager
prawling out on 290 acres in the middle of Wisconsin’s Crawford County,
Turkey Ridge Organic Orchard is the
largest organic apple orchard in the
Midwest. Since its first apple trees
were planted in 1988, the orchard has
undergone a series of stellar and nearheartbreaking events including its evolution from
bustling enterprise to family farm to nearly abandoned parcel of land slated for redevelopment. Its reborn form today is that of a cooperative. On December 5th, 2003, the Midwest Organic Fruit Growers
Cooperative (MOFGC) was formed to manage and
grow Turkey Ridge Organic Orchard. Aided by both a menagerie of animals (including flocks of geese and
sheep, a passel of pigs, and a collection of chickens) and a solid set of by-laws, the members of the Co-op are
ready to take on the task of taming their 7,800 fruit trees.
The birth of Turkey Ridge
Turkey Ridge has a long history of
vision and commitment by an evolving group of organic apple enthusiasts.
In 1986, when Greg Walsh, MOFGC
Treasurer, was working for an organic
food company on the east coast, his
path to Turkey Ridge was determined
through a chance encounter at a café.
“It was weird how the orchard got
started,” he explains, “...it was ’86
or ’87 when the Alar (daminozide,
a compound produced by Uniroyal
Chemical Company used to promote
ripening and purported to be carcinogenic) scare started coming out about
apples, and we ran out of apples, so
we bought all the organic apples we
could find in Canada and California,
Washington, and we couldn’t find
anymore. So, they sent me out to
Wisconsin to see if there were any
abandoned orchards. I drove into Gays
Mills and found a guy in a café and
told him what I was looking for, and
he said, ‘You know, my whole life
I’ve wanted to plant an orchard and
plant it the right way.’ So, he ended up
planting the orchard. He had worked
for commercial orchards for 30 years
and had such a dose of spray that he
actually died from it a year later.”
Greg remembers, “I helped [him]
plant it in 1987 to ’88, then he died
in 1989. It’s beautiful now-different
varieties planted in every block. He
did a good job in setting it up.”
A group effort
Cooperative members Faye Rodgers, Greg Welsh and Alex Person have
each dedicated the majority of their
lives and labor to the orchard over
the last several years. They have been
unable to make much time for recruiting new members after tending to the
many needs of the business. As Faye
Rodgers, MOFGC President explains,
“Everyone does the pruning, picking,
processing, moving the pigs, picking
berries, working as a community to
tend the farm. We have our meet-
ings once a month, maybe once every
two months, depending on how hard
work is and the time length, but we all
work together pretty well.” Greg adds,
“We just need more labor, more time
pruning and we need to continue the
pruning for several more years.”
Innovative farming
solutions
Apple orchards are an investment
in time and labor, typically taking
five years to yield fruit. Outcomes
are intricately entwined with Mother
Nature and her good graces. Biology,
bugs and blight dictate the difference
between success and failure. MOFGC
members have begun employing innovative farming solutions wherever
possible. One of those ideas, based on
simple yet natural behaviors of farm
animals, has become of strategic importance to their work. On controlling
the inevitable at the orchard, Faye explains, “The animals are doing our fertilizing—our bug control and aerating
of the soil, and we are in hog heaven
right now, because they’re doing such
an amazing job. We’ve gotten close
to [trimming] 400 trees this summer
and the pigs have worked through
and have been moved every other day
to aerate the soil and trim the trees
and eat the bugs and fertilize. We’ve
set it up where the sheep go through
first (small sections of the orchard are
fenced off to form a paddock beneath
and around the trees), and then mow
it down with the ducks. The pigs run
up to the trees and knock the bugs out
of the trees and the chickens eat up
the bugs and larvae that come up out
of the soil. Every year doing this back
to back, rotating them through the
orchard. It’ll soon start killing off the
next year’s crop of pests, which will
never get rid of them...the bug control
was about 60% less in that one experimental section. Compared to 100%
bug damage [from] leaf rollers, coddle
moth and what not [in the untreated
areas]. “
Future plans for the
orchard
Turkey Ridge Farm has and will
continue to produce their signature
organic cider and their cattle-grade
vinegar. The vinegar has become a
favorite among organic dairy farmers
all over the U.S. for its use in maintaining good health in their herds.
Plans for the Cooperative to become
self-sustaining include the planting of
over 1,600 strawberry and raspberry
plants with 1,000 more planned for
the coming year to create a pick-yourown operation, which is needed to
generate revenue during off-season
of apple picking. Feasibility studies
through a value-added grant for the
orchard assisted members in writing
their plan, which includes the possibility of producing human-grade vinegar,
applesauce and pies to utilize every
piece of fruit regardless of blemishes
or imperfect shapes.
Turkey Ridge’s processing facility
has served nearby organic orchards
for several years for washing, separating, pressing and packaging, and
members. With new/used equipment
and an extensive electrical upgrade on
the building they plan to process cider
as usual this year. The cooperative is
currently looking to eliminate plastic
jugs and begin using returnable glass
bottles but a washing/sanitizing facility will need to be developed before
that can happen.
How the cooperative
works
The opportunity to become a
member of the cooperative has several
requirements and there are varying
degrees in which an individual can become physically or fiscally involved.
Voting members of MOFGC must
provide two things-money and time.
Greg explains how it works, “We’re
all paying dues right now, so we don’t
have to make so much money from
the orchard itself. There are three different types of shares.”
given their own 35 acres of land to
start planting other fruits or cultivate
another crop.
Finance and Labor committee.
Class B shares
Cooperative members currently
share the traditional farmhouse which
includes a large kitchen/common area.
Faye says, “We’re hoping to turn this
into internship, daycare, community
house, kitchen. We’ll give this up to
the workers.”
Two other types of shares were developed by the Cooperative to include
more participation in the orchard by
their community and workers. Class
B shares (non-voting) are $100.00 per
share, and the by-laws state that the
owner may be paid annual dividends,
along with Class A shareholders, of
0-8%, “after joint review and recommendation by the Finance and Cooperative Committee to the cooperative.”
Class B shareholders may also serve
on any of the Cooperative’s community committees.
Class W shares
The final share classification,
Class W (Worker shares), was devel-
The traditional
farmhouse
Willy Street Co-op Farm
Tour
Plans to visit the Turkey Ridge
Farm are set for the Willy Street Coop Farm Tour on October 24th, 2004
(9:00am–5:00pm). Anyone wishing
to join the bus tour is welcome to call
251-0884 to register for the daylong
event covering two farms and one
food co-op. MOFGC members will be
on hand to conduct hay-wagon tours
Class A Shares
A Class A share is $35,000 in
money and 7800 hours of time/labor.
Some of the buildings on the farm.
Some of the animals that live at Turkey Ridge.
it is conceivable they will become a
major player in the local organic apple
processing business according to the
hopes and aspirations of the Co-op’s
members.
Equipment and
processing
With many of the basic requirements already taken care of (the fruit
trees, a vast packing/bottling shed, a
new tractor and a farmhouse) there
remains literally tons of equipment
sitting idle in the packing shed. An
enormous and obsolete processing unit has been partially dissected
and pieced together again with new
parts to form a better, more efficient
apple washer/conveyor system by the
It’s a 5-6 year commitment. A sevenmember limit on Class A shares was
determined by a zoning ordinance
limiting the building of any new
homes on less than 35 acres in their
area. In forming the Cooperative, the
members divided the 290 acres by
35 and came up with roughly seven
shares. Faye describes a benefit of a
Class A membership, “Once you get
your share paid off, you can build a
house on the land and the Co-op has
to provide you with a house and water.
The person builds up a plan for a cordwood house or a small cabin structure
then the Co-op board pulls it through
and decides what they can afford on it,
what can we take off the land to build
the house.” Class A members are also
A few of the many bountiful trees on the farm.
oped to address the need to reward
workers hired on the farm. Greg explains more about their decision, “We
formed a workers share because we
just figured the only way for organic
production is to put a lot of labor
in, and so we want to have whoever
does the work to own the business.”
The Cooperative recently issued their
first 25 Class W shares to their only
hired help, which can also earn 0-8%
returns annually, after review by the
of the orchard. As Faye says, “We
want to be an educational orchard, we
want to teach people to grow organic
food. And we’re learning at the same
time.”
Learn more
For more information on our
upcoming Farm Tour, turn to
page 17 or to reach Turkey Ridge
Organic Orchard directly, call (608)
735-4660.
ASK THE MIDWIFE
Infant Thrush
by Ingrid Andersson, CNM, WSGC Member
Why an “Ask the
Midwife” column in
The Reader ?
Because the food choices
we make go right to the
source of human health.
Everything women take into
their bodies goes into forming the first ecosystem for
human life. As embryologist
Sandra Steingraber puts it,
the fetus sits at the top of the
food chain. As a midwife, I
help protect the ecology of
the first human ecosystem,
for the sake of women, their
babies, and our collective
quality of life.
Defining
True Health
But this column might
also be called “The Midwife
Asks.” I am not an expert
with answers in nutrition,
biochemistry, embryology, or neonatology. I am
a Certified Nurse Midwife
with a culturally diverse
private practice and personal
background that has taught
me to question health care
norms and assumptions.
Despite local, state, and
national policies of health
care, I believe there is no
one true definition of health.
It is neither fair nor effective
to leave the responsibility
for our health to experts,
be they obstetricians or the
FDA. Together we can ask
questions, share research,
and tell stories toward defining true health and well-being for ourselves and our
communities.
Q: I am a lactation consultant. I am seeing a lot more thrush in babies
now that so many moms are getting IV antibiotics in labor. What do
you tell women regarding thrush and thrush prevention?
F
or readers who aren’t familiar
with the term “thrush” or the
connection between thrush and
antibiotic use, I will start with
some clarifications.
Thrush is a fungal infection of the
mouth. It can occur in adults as well
as infants. It is caused by Candida
albicans, the yeast which commonly
causes havoc in intestinal and vaginal
mucosa. Yeast overgrowth is often the
culprit in stomach discomfort, diaper
rash, and skin infections. It can move
around in the body or from body to
body. As Dr. Sears says in The Baby
Book, “your baby’s first bit of sharing
may be to transfer his oral thrush to
your nipples during breastfeeding.”
Leading to intense nipple soreness and
breast pain, thrush is a common cause
of breastfeeding cessation.
Signs of thrush
Thrush appears on the baby’s
tongue and/or gums and can be confused with milk residue. A good place
to look for thrush is inside the lower
inner lip, where milk does not typically persist. Also, milk residues can
be easily wiped away, while thrush
patches do not wipe away easily, and
if you remove thrush you may see
reddened, inflamed areas with slight
bleeding. The baby’s mouth may hurt
and he or she may pull off the breast
frequently while nursing. The baby
may also seem unusually fussy or
“colicky.” Mothers can mistakenly
interpret this behavior as self-weaning
or nipple rejection, or as intolerance of
breast milk.
Antibiotics and thrush:
the connection
The connection between antibiotics and thrush lies in the fact that most
antibiotics are not very discriminating.
At the same time an antibiotic works
on killing the harmful bacteria in your
body, it kills off beneficial bacteria as
well, and it is the beneficial bacteria
in our bodies that keeps the yeast in
check. This is one reason these bacteria are called “beneficial.” Thrush
found in infants is almost always the
result of the infant being colonized by
vaginal yeast during birth.
We all know that our exposure
to antibiotics is on the rise, even for
those of us who avoid taking antibiotics for minor infections. Measurable
levels of antibiotics and antibiotic
metabolites are found in some animal
foods and water supplies. Antibacterial products, such as soaps, children’s
clothing, bedding, toys, and kitchen
items are marketed especially toward
families of young children. In the current healthcare setting, the two most
common areas of antibiotic exposure
target infants and young children: ear
infections and prevention of group
beta strep (GBS) infection during
birth. Both areas are subjects for
controversy. Because I receive many
questions on both subjects, articles on
each will be coming soon!
Deliberate prevention
measures
For all women, I emphasize
dietary and stress factors in bacterial
as well as yeast infections. Whether
a woman chooses to be screened and
treated for GBS infection in pregnancy or not, I encourage deliberate
prevention measures. With consistent
prevention, a woman may decrease
her chances of screening positive for
GBS, or if she screens positive and
chooses to receive antibiotics in labor,
proactive measures can help prevent
opportunistic infections in herself
and her infant. Likewise, if a woman
chooses not to screen or to decline antibiotic treatment for a positive screen,
prevention measures theoretically
reduce her GBS risk status.
The reason I counsel all pregnant
women on yeast prevention is that
pregnancy itself, not just antibiotic
exposure, predisposes a woman to
increased yeast growth. Yeast loves
sugar, and pregnancy makes our bodies “sweeter.” Besides increased blood
sugar, an increased body temperature,
suppressed immune response, and pH
changes in pregnancy all help create
cozy conditions for yeast. High stress,
lots of refined carbs, and immune
system challenges such as flues and
colds further imbalance our internal
ecosystems and encourage yeast to
multiply. (See the previous Reader article, “Yeast and Pregnancy,” at www.
gentlehomebirth.org.)
So thrush prevention begins in
early pregnancy, or sooner, when a
woman and family begin considering
the long-range effects of their health
and wellness choices on the coming
baby.
Basic prevention
measures
A whole foods diet with organic
sources of animal foods, avoidance of
antibacterial products, and attempts at
stress reduction (whatever that means
for you) are basic yeast prevention and
reduction measures. Include specific
antifungal and beneficial bacteria promoting foods in your daily diet: plain
yogurt (that you sweeten yourself)
with live cultures; any cultured foods
(cultured butter, cottage cheese, etc);
any naturally fermented or pickled
foods (tempeh, kimchee, etc.), garlic,
onions, ginger, and antioxidant nutrients such as beta-carotene, vitamins C
and E, zinc, and selenium.
Prevention after birth
After birth, meticulous handwashing, especially after changing
diapers and before nursing, is crucial
for everyone who handles your baby.
Avoidance of petroleum products on
your baby’s bottom, frequent diaper
changing and frequent airing are
important for preventing the growth
and spread of yeast on that end of your
baby’s digestive tract.
Further measures
If you must take antibiotics for
any reason, or you suspect yeast on
your breasts or in your baby’s mouth,
all the above measures are important.
In addition, I suggest working with
your local La Leche League leader or
lactation consultant in incorporating
some of the following very effective
options: a daily probiotic supplement
(found in the refrigerated section of
nutritional supplements); a nonyeast-based vitamin b-complex daily
supplement; extra garlic in your diet
(watch out for colick); 250 mg of
grapefruit seed extract tablet or 10
drops tincture 2-3 times a day for
2-3 weeks; swabbing thrush patches
with acidopholus powder dissolved
in breast milk or letting your baby
suck the powder off your finger three
times a day; diluted white distilled
vinegar applications to your breasts
4 times a day; application of olive
oil to your breasts after each feeding;
application of gentian violet tincture
to breasts and thrush patches three
times a day.
If you consult a physician for
thrush, you will probably receive
a prescription for nystatin, a liquid
antifungal given 4 times a day until
the infection clears. You should treat
yourself simultaneously by applying nystatin ointment to your nipples
after feedings.
The number one way to prevent
thrush in babies is to prevent or minimize maternal yeast. We know a lot
about natural and pharmaceutical antifungals, as well as the importance
of diet and avoidance of antibiotics
and stress. Research on alternatives
to antibiotics for prevention of GBS
transmission is badly needed.
This column offers an on-going forum
for your reproductive and family health
questions. It is intended to promote informed
choice, not to give medical advice. Please
email all questions and topic suggestions to
Liz Wermcrantz, l.wermcrantz@willystreet.
coop.
Natural Products
for Your Bathroom
Natural Cotton Shower Curtains
Hemp Shower Curtains
Organic Cotton Bath Towels
Shower & Bath Dechlorinators
Recycled Glass Bath Accessories
(608) 251-4905
Concrete Flooring Systems
• Epoxy & Urethane coatings
• Cement Overlays
• Stains & Simulated Finishes
Garage Floors ★ Driveways
Patios ★ Pool Decks
Basements ★ Interior Floors
We install protective and decorative
coatings on your existing concrete!
➣ Variety of colors & textures
➣ Easy to clean
➣ Stain & chemical resistant
➣ “No VOCs” coatings available
Flooring alternatives to work towards
Call for a free estimate:
➣ Seals most cracks
➣ Extremely durable
➣ Quality work
➣ Competitive prices
an allergy-free home!
(608) 223-1296
[email protected]
Y
our skin: it’s your body’s largest organ and the largest organ
exposed to the outside environment. Skin has seven cell layers
and 640,000 sensory receptors; it protects us from negative
outer influences and it reflects our inner influences.
According to chemist and internationally recognized Ayurvedic
skin care expert Pratima Raichur, your skin’s ultimate function is
to act “as a physical indicator of the subtlest workings of mind and
body.” Your skin is one way—but not the only way, Raichur emphasizes—in which your body reflects inner imbalances.
Most of us begin life as healthy babies with perfect skin that
is delightfully soft, supple, smooth, bright, and blemish-free. This
“baby soft skin” is the standard of perfection which we use to measure aging and life-changes. Although we can’t stop the calendar,
we can, with a little time, effort, and discipline, take good care of
our skin and maintain a lifelong healthy and youthful glow.
Basic skin care steps
Regular daily cleansing and moisturizing (hydrating)
is a first, basic skin care step for both men and women.
This simple routine is essential in protecting the skin from
its constant exposure to the outer environment. Be sure to
choose cleansing and moisturizing products that are appropriate for your particular skin type. If you’re unsure of your
skin type, look up the information in a well-researched reference book such as Rona Berg’s Beauty: The New Basics,
or consult an aesthetician or health care professional. In addition to the daily cleansing/moisturizing ritual, taking good
care of our skin also includes regular exfolation of both face
and body. And finally, regular application of a soothing,
nourishing facial mask is a necessary bit of pampering that
we all, men and women alike, need to do to take superb care
of our skin. As with all skin care products, it’s important to
make sure that you purchase exfoliating products and facial
masks that are right for your individual skin type.
Choosing skin care products: caveat
emptor
Because any substance that goes on your skin also goes
into and through your skin and then into your bloodstream,
it is vital to select skin care products carefully. Rona Berg,
in her wonderful book Beauty: The New Basics, states
that “Since the United States Food & Drug Administration
spends only about 1% of its budget to monitor the entire
beauty industry, the industry has remained largely ‘self-regulated.’ In other words, while in theory there are industry
standards to uphold and truth-in-advertising rules to adhere
to, in actual practice cosmetics manufacturers are free to say and
do almost anything to sell their product.
Barring certain prohibited color additives
and the obviously forbidden ‘poisonous
and putrid ingredients,’ only a few—10,
actually—are explicitly prohibited for
use in cosmetics. And unless a company
makes a drug claim for its product (for
example, that it will ‘cure, prevent or
mitigate a disease’), just about any fancy
verbal footwork will fly.” Whew! What
are we consumers to do?
some skin care products, even those using the word “natural”
on their labels, to contain chemicals that are either suspected
carcinogens or known carcinogens. In addition, many skin care
products also contain chemical ingredients that are potential allergens
and that may cause dizziness, rashes, skin discoloration, dermatitis, skin
eruptions and peeling, and numerous other reactions. However, it is not
correct to assume that all chemicals found in skin care products are harmful.
In her fabulous book Absolute Beauty, Pratima Raichur states that some
chemical ingredients in skin care products are considered to be safe; a
few examples are propylene glycol, glycerin, sorbitol, and butylene glycol. To be informed, discriminating consumers, it is important for us to
look up the ingredients in our products and their effects before purchasing and using any skin care product.
Cold weather skin care: moisturize!
Autumn is upon us; the days are shorter and the nights chillier.
Winter will be here before we know it. Our Wisconsin winters are
notorious for their frequently ultra-dry air and bitterly cold wind.
Overexposure to dry, cold wind is damaging to the skin, dehydrating it and putting pressure on the epidermis—the protective
top layer of skin which is composed of dead cells. When the cold
and pressure are extreme (think 50 below zero wind chill), the
dead cells burst, leaving the living, young skin cells of the dermis
layer exposed prematurely. As a result, these unprotected cells
become inflamed, causing a tingling sensation on the skin.
Moisturizing the skin is always important, but during winter it
is essential to be vigilant about keeping your skin well-hydrated.
Try not to stay outdoors any more than absolutely necessary when
the weather is bitterly cold and windy, and be sure to cover your
face well. In warm weather we tend to shower often, not only to
cleanse ourselves but also to feel cool and refreshed in the heat
and humidity of summer. But in winter’s cold, extremely lowhumidity weather it’s best to try to shower less frequently in order
to avoid skin dryness. It’s also a good idea to hydrate your skin by
massaging with oil—such as almond or jojoba—prior to taking a
shower. An occasional steam bath is beneficial, but avoid saunas
because they are dehydrating. Indoors, keep the temperature as
low as you comfortably can, and use a humidifier or a bowl of water on your radiators to add moisture to the air. And before going
out into the cold, make sure that your skin is well-hydrated from
head to toe. Whether your preference is cream, lotion, or oil, take
the time to apply moisturizer to both face and body each and every
time you step out into the winter weather-your skin will thank you
for it.
We’re here to help
The Health and Wellness Department is here to help you prepare
for the cold months ahead. Our selection
of skin care products will keep your skin
clean, hydrated, healthy, and looking and
feeling great. Skin care items on special
for the entire month of October are: 5 oz.
size Dr. Bronner’s soap: almond, unscented baby mild, eucalyptus, lavender, and
peppermint; .5 oz. size Aura Cacia essential oil: eucalyptus, lavender, lemon, orange, patchouli, peppermint, rosemary, tea
tree, and ylang ylang; 23 oz. size Sunshine
Spa herbal salt scrub: vanilla, lavender,
It’s all about homework
by Ingrid Gulliksen, WSGC Staff
peppermint rosemary, and tangerine; 16
We can make sense of it all by doing
oz. size Sunshine Spa brown sugar scrub:
our homework. First, we need to arm
vanilla orange, and mango ginger; 6 oz.
ourselves with a reliable reference book
size Sunshine Spa herbal body butter:
which lists ingredients found in skin care products and those ingredients’ effects.
vanilla orange, cucumber melon, lavender, and mango.
A good example is A Consumer’s Dictionary of Cosmetic Ingredients by Ruth
Winter. Then all we need to do is read the ingredients on the skin care product’s
Winter is just around the corner
label, reference the ingredients, and decide whether or not to purchase the prodCan’t you just hear the snow crunching under your boots? Fun-filled days of
uct. Incidentally, some labels have notoriously miniscule print so it might be a
skiing, ice skating, and tobogganing will soon be here. So take good care of your
good idea to bring along a magnifying glass just in case! It is commonplace for
skin, bundle up well, and get out there and enjoy yourself!
Natural Skin Care
Taking Care of Your Skin this
Winter and Beyond
LISTING INFORMATION
We welcome your submissions
to the Community Calendar.
Please send via mail or via
the [email protected]
email. Submissions must be
received by the 8th of each
month for inclusion in the following month’s issue. If space
is contrained, priority will be
given to those pertaining to
food and farming, health and
wellness, environmental, and
neighborhood events.
Tuesday Eastside
Farmers’ Market
Tuesdays through October
12th (Closing Day), 4pm–7pm. On
the Capital City Bike Trail at 201 S.
Ingersoll St. Fresh from the farm:
vegetables, meats, breads, desserts,
canned goods, fruits, plants, honey
and cheese! Check out our Fresh
Report at www.willystreet.coop/esfm/
this_week.html.
Celebrating Youth!
Saturday, October 6th, 10:00am
–4:00pm. This Annual Madison
festival celebrating our children has
something for everyone: parade,
games, performances, music and food.
Free and fun. Monona Terrace Convention Center. For more information
call 261-4000.
Fall Fest & 10th
Anniversary Kickoff!
Friday, October 8th, 5:30pm
–8:00pm. Aldo Leopold Nature Center “Shack” celebrates their 10-year
anniversary with family fun on the
Wisconsin River. Songs, storytelling,
nature activities, crafts and more. Free
for ALNC members, fees apply for
non-members. For more information
or to register call 221-0404.
Socialist Potluck
Saturday, October 9th, 5:30pm
–8:30pm. Panel discussion on Socialists and electoral politics. Bring a dish
or drink to share. Wil-Mar Center
(953 Jenifer St.). For more information, call 241-2829.
Bioneers Satellite
Conference
October 15th–17th in Fairfield,
Iowa. This conference includes topics
such as prairie medicinals, renewable energy, natural home building
and ecological agriculture. Keynote
speakers are Neil Hamilton, David Osterberg and Ronnie Cummins. For more information: www.
eco-living.org, (641) 472-6665 or
[email protected].
Harvest Festival and
Third Annual Earth
Beauty Art Extravaganza
Sunday, October 17th, 12:00
–5:00pm. East Troy, WI. Hosted by
Michael Fields Agricultural Institute.
Learn more about the many educational and outreach programs at Michael
Fields with a tour of the farm, research fields and buildings. A special
on-site farmers’ market will also be
taking place throughout this autumn
celebration. A silent auction featuring
award-winning artwork, gift certificates and professional services will
be the festival’s highlight. All of the
proceeds from this auction are donated
to the Garden Student Scholarship
Fund at Michael Fields. Music, beverages and delicious appetizers will be
offered as part of the auction festivities. This festival is free. No reservations necessary. For more information
call: (262) 642-3303 or visit www.
michaelfieldsaginst.org.
Introduction to
Bio-Diesel
Saturday, October 16th. A
Midwest Renewable Energy Association workshop introduces the use of
vegetable oil fuels with an emphasis
on small-scale, non-commercial applications. In Madison, $75.00 fee. For
more information or to register call
(715) 592-6595.
8th Annual
Community Food
Coalition Conference
October 17-19. CFSC is a nonprofit organization dedicated to building strong, sustainable, local and regional food systems that ensure access
to affordable, nutritious and culturally
appropriate food for all people at all
times. See www.foodsecurity.org for
more information, or call 310-8225410.
Walk on the Wild Side
Friday, October 22nd, 6:oopm
–8:oopm. Aldo Leopold Nature Center “Shack Series” on the Wisconsin
River introduces a non-scary
Autumnal Celebration for the whole
family. Guided hikes, crazy critters,
campfire, and storytelling with Susan
Gilchrist. Program fees apply. For
more information or to register call
221-0404.
Empty Bowls Dinner
Saturday, October 23rd,
11:00am–2:00 pm. Help support
MACSAC’s Partner Shares Program
providing good local food to low-income families. Just $15 gets you a
beautiful ceramic bowl hand-crafted
by a local potter, plus soup and bread.
Madison Senior Center (330 W.
Mifflin). For more information, call
226-0300.
Alliance for Animals
Vegetarian Dinner
Saturday, October 23rd, 5:00pm
–8:00pm. Silent Auction, door
prizes, great food, Halloween costume
contest. At the Wil-Mar Center (953
Jenifer St., Madison). Adults: $10.00;
Students $5.00; Kids $3.00. For more
information, call 257-6333.
Madison Hostel Benefit:
Peace in Your World
Sunday, October 24th, 6:00pm
–11:00pm. International food, live
music, a silent auction. At the King
Club (114 King St., Madison). Details
at www.madisonhostel.org
Clif
Luna Bar
79¢
11 Flavors on Sale!
+ tx
...non-member $1.49+ tx
Cascadian Farms
in appreciatio
ayin
y-p
t
i
u
q
n of e
1.99
2.29
.99
$5...non-member $10.35
Organic
Celeriac
Organic
Red Potatoes
Valbreso
99¢
/lb
...non-member $1.69/lb
99¢
/lb
Amy’s Kitchen
.29
$1...non-member $1.99–$2.25
11 varieties. 28 oz size.
Pure Castile
Soap
1.79
$
+ tx
Nature’s Bakery
6.39
/lb
1
$
...non-member $2.29
...non-member $3.89
Willy Street Deli’s
Jeff’s Vegan
“Cheesy” Bowties
3.99
$
...non-member $3.39 + tx
French Sheep’s Pita Bread
Milk Feta
.79
$
2.49
$
...non-member $4.05
Almond, Baby Mild, Eucalyptus,
Lavender, & Peppermint. 5 oz size
Natural Laundry Canned
Organic
Detergent
...non-member $3.69
...non-member $2.35
$
Tomatoes
$
1.49
$
Cheese, & Black Bean. 14.7 oz size.
Dr. Bronner’s
Mild, Medium, Hot, Roasted Garlic, Citrus Scent. 100 oz size.
& Roasted Chile Pepper
Medium, Medium with Vegetables,
Spicy, & Black Bean Medium
7 varieties on sale. 10 oz size.
Muir Glen
Salsa
Organic Chili
Premium Frozen Enchilada
Organic Fruit
Dinner
e rs
mb
e
gm
7th Generation
Green Mountain
Gringo
Amy’s Kitchen
/lb + tx
...non-member $4.99 + tx
Willy Street Deli’s
Kung Pao Tofu
5.49
$
/lb + tx
...non-member $6.49/lb + tx
S p e c i a l s v a l i d o n l y O c t o b e r 2 2 – 2 4 . A l l S p e c i a l s S u b j e c t t o A v a...non-member
i l a b i l i t y$4.94
. Sales Quantities Limited
Ois thisctober
6
th
month’s
Next month's
Wellness Wednesday is November 3rd

October - Willy Street Co-op

Transcription

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