December - Willy Street Co-op

Transcription

Reader
A Publication of willy street co-op, madison, WI
Volume 38 • Issue 12 • december 2011
DIY
SKIN
CARE
SPECIAL STORE HOURS
IN THIS ISSUE
CHANGE SERVICE REQUESTED
POSTMASTER: DATED MATERIAL
1882 E. Main Street • Madison, WI • 53704
PRSRT STD
U.S. POSTAGE
PAID
MADISON, WI
PERMIT NO. 1723
Groceries as Gifts; Holiday Meat;
Our Annual Cheese Compendium
Herb Pharm Producer Profile;
AND MORE!
December 24th: open 7:30am–6:00pm
December 25th: CLOSED
December 31st: regular hours
January 1st: CLOSED
Reader
Published monthly by Willy Street Co-op
1221 Williamson Street, Madison, WI 53703, 608-251-6776
Grass-Fed Attorney
Daniel J. Krause
100% local-sourced
Trusts
Wills
Probate Services
Estate Planning and Administration
Asset Protection
Co-op Member, Organic Wisconsinite,
Family Man. Practicing estate planning
and probate law since 1999.
Get your affairs in order. Protect your
assets. Disinherit that special someone.
Housecalls Available
608-268-5751
Grass Fed
Beef
or
No Hormones
s
ic
ot
bi
Anti
1/4 or 1/2 at $2.50/pound
hanging weight
Cottage Grove
838-7590
6825 University Avenue, Middleton, WI 53562, 608-284-7800
www.willystreet.coop
EDITOR & LAYOUT: Liz Wermcrantz
ADVERTISING: Liz Wermcrantz
COVER Design: Hallie Zillman
Sale Flyer Design: Amber McGee
Sale Flyer Layout: Liz Wermcrantz
Printing: Wingra Printing Group
The Willy Street Co-op Reader is the monthly communications link among the
Co-op Board, staff and Owners. It provides information about the Co-op’s services
and business as well as about cooking, nutrition, health, sustainable agriculture and
more. Views and opinions expressed in the Reader do not necessarily represent those
of the Co-op’s Directors, staff or Ownership. Acceptance of advertising does not indicate endorsement of the product or service offered. Articles are presented for information purposes only. Before taking action, you should always consult a professional for
advice. Articles may be reprinted with permission from the editor.
SUBMISSIONS
All advertising submissions must be reserved and arranged with the editor by the
10th of the month previous to publication. All advertisement copy must be submitted by the 15th of the month. Submissions should be emailed to l.wermcrantz@
willystreet.coop or mailed to Willy Street Co-op according to submission requirements.
CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800
BUSINESS OFFICE: 608-251-0884
FAX: 608-251-3121
SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450
GENERAL E-MAIL: [email protected]
GENERAL MANAGER: [email protected]
EDITOR: [email protected]
PREORDERS: [email protected]
WEBSITE: www.willystreet.coop
BOARD E-MAIL: [email protected]
STORE HOURS: 7:30am to 9:30pm, every day
Juice Bar: 7:30am to 7:00pm
Deli: 7:30am to 9:00pm
Seafood Center–East and West: Monday–Saturday, 8:00am to 8:00pm; Sunday, 8:00am to 6:00pm.
SPECIAL STORE HOURS
January 1st: CLOSED
umanNature
h
nutrition and wellness
Feel great with nourishing foods and
food-based cleansing.
Katy Wallace, ND RYT
Brittany Sandoval, BS
608-301-9961
2158 Atwood Ave, Ste 105
Madison, WI 53704
www.humannaturellc.com
2
WILLY STREET CO-OP
MISSION STATEMENT
The Williamson Street
Grocery Co-op is an economically and environmentally sustainable, cooperatively owned
grocery business that serves
the needs of its Owners and
employees. We are a cornerstone of a vibrant community
in south-central Wisconsin that
provides fairly priced goods
and services while supporting
local and organic suppliers.
WILLY STREET CO-OP
BOARD OF DIRECTORS
George Hofheimer, President: [email protected]
Mike Engel, Vice President: Mike_
[email protected]
Deb Shapiro: [email protected]
Rick Bernstein: Rick.Bernstein@wiscon-
sinhistory.org
Sonia Kubica: [email protected]
Michele Dickinson: Michele.dickinson@
ces.uwex.edu
Raechel Pundsack: raechelp@sbcglobal.
net
Karen Bassler: [email protected]
Marti: [email protected]
BOARD MEETING SCHEDULE
December 20th, 6:00pm at Willy East
January 17th, 6:00pm at Willy West
February Planning Session TBD
March 20th, 6:00pm at Willy East
April 17th, 6:00pm at Willy West
May 15th, 6:00pm at Willy East
June 19th, 6:00pm at Willy West
AMP in July TBD
July 17th, 6:00pm at Willy East
August 21st, 6:00pm at Willy West
September 18th, 6:00pm at Willy East
Board Orientation in September TBD
October 16th, 6:00pm at Willy West
(All regular meetings are held in the
Community Room unless otherwise noted.)
IN THIS ISSUE
3 Customer Comments
4 Business Matters from Anya Firszt
4
Occupy the Bulk
Food Aisle!
5-6
Community Room
Calendar—East
6-7
Community Room
Calendar—West
Willy Street Co-op Reader, december 2011
8
Persimmons, Kiwis and 13-21 Our Annual Cheese Pomegranates
Compendium
8-9
New Housewares Products 15-18 SPECIALS PAGES
at West
22-23 Producer Profile:
9-10 What Can Customer Service Herb Pharm
Do For You?
24-27 Do-It-Yourself Skin Care
10
Groceries as Gifts
28-29 Recipes and Drink
11
Holiday Meat
Recommendations
12
Willy West One Year 30 Later
Newsbites
CUSTOMER COMMENTS
Write Us!
We welcome your comments and give each one
attention and serious
consideration. Send them
to customer.comments@
willystreet.coop or fill out
a Customer Comment form
in the Owner Resources
area. Each month a small
selection is printed in the
Reader. The rest can be
found in the commons or
in the binder near Customer Service. Thank you!
Closing time
Q: If the store closes at 9:30pm,
I don’t think the “dining” area (with
the tables, by the restroom) needs to
be closed down early. Just like in a
restaurant, it gives the impression to
the customer of, “Oh, I need to hurry
up and finish eating” etc. and they feel
“pushed out” of the store.
A: Thank you for taking the time to
write. We discussed your comment in
the Front End shift supervisor meeting
and agreed that the dining area should
not be closed down early. The Front End
is responsible for making sure that the
dining area (or “commons” as it’s most
commonly referred to) is kept orderly
and stocked throughout the day, whether
it is morning, noon, or night, so you may
still see staff wiping down table, stocking utensils, or cleaning out he microwave prior to closing, but the consensus
has been reached that chairs and tables
will remain open for all to enjoy up until
closing time. Thanks. -Jesse Thurber,
Assistant Front End Manager–East
Iciness
Q: Landscaping suggestion re:
front sidewalk. To avoid an icy winter
sidewalk, snowmelt needs to escape
before it freezes. The height of the
dirt on both sides of the sidewalk will
trap the water where it used to run off
some. If it can be done, lower the landboth sides.
A: We pointed out your concern to
our landscaper. At the time you wrote
this the sod was not yet in so it looked
different than it does now. It looks
pitched well enough to drain but if puddling or ice build up becomes an issue,
we will respond right away. We like to
use as little salt as possible while still
maintaining a safe walkway. Thanks
for writing. -Wynston Estis, Operations
Manager
No idling
Q: Are the no idling signs directed
at trucks or cars? If they are directed
at Co-op shoppers who may have
small children in their vehicles in the
extreme cold or heat of Wisconsin, I
think this is a very misguided way to
reduce emissions.
A: The NO IDLING signs were
posted as more of a clean air initiative. Our hope is that people who don’t
need to idle will be reminded to turn off
their vehicles when possible. Thanks
for writing. -Wynston Estis, Operations
Manager
Bike parking
Q: B-Cycle rack so people on foot
or bus can shop and ride home!
A: Bike parking is at a premium for
the Co-op. We are installing two more
racks on Jenifer Street to handle the
overflow of bikes that are in need of a
place to park. Currently we don’t have
space available for this service. We are
glad that it is doing so well and has so
many supporters. -Wynston Estis, Operations Manager
Kids in Carts
Q: Since when has it become
acceptable for parents to put their
children in shopping carts (not the
built-in seat)? Today nearly every
family I see has one or two kids sitting
inside. This is dirty and potentially
dangerous. I do not want to put my
food in a cart that has had street shoes
or diapers in it. Workers need to put
a stop to this whenever they see it
please! Thank you.
A: Thank you for your input and
insight. Our managers and staff discourage parents from allowing children to
ride inside the main sections of shopping
carts for safety reasons. This is not how
these carts were designed to be used and
we have seen that riding in or on these
carts other than in the seat leave them
prone to tipping over. I do have to admit,
we hadn’t considered the hygiene aspect
of this and we will now do so. -Dan
Frost, Store Manager–East
-Lynn Olson, Director of Cooperative
Services
Awesome squash
Q: Your squash curry is AWESOME!!!! I need it. More. Oh god I
need it. -Desperate squash junkie
A: Thanks for the feedback! We are
definitely going to keep that one on our
winter rotations. -Gina Jimenez-Lalor,
Deli Manager-East
Salad bar dressing
Q: Can you get French dressing for
the salad bar?
A: We can certainly get French
dressing. If there is ever a dressing that
you would like for your salad, please ask
the Deli staff and we can get that for you.
If it is something that we are consistently
pulling off of the shelf, we will look into
carrying it on a regular basis. Thanks.
-Gina Jimenez-Lalor, Deli Manager–East
Bulk blues
Q: I hunted all over your poorly
organized new bulk food area twice
looking for dry roasted soybeans
before having to ask a stocker where
they were now hidden. Turns out that
Sticky fingers
Q: Oh dear—putting the bulk
candy on the lower lever has attracted kiddies (with their dirty little
hands) to it like moths to a light! Bad
placement of candy. What were you
thinking?
A: In the past we had problems with
children scaling the shelves to get to the
goodies. For safety reasons, we tried
putting the goodies lower. Due to the
public outcry, I have moved most goodies up to higher spots. Thank you. -Jim
Green, Bulk Buyer–East
HOLIDAY SHOWCASE
Saturday Dec. 3rd, 11-2pm
Sampling in Every Department
Pies & Deserts
Cheeses
Seasonal Fruits
Mulled Cider
Catering Platters
Deli Holiday Meals
Take-a-Book; Leave-aBook
Q: Can someone get rid of the pulp
romance paperbacks clogging up the
free book area? Many have been there
for months. Thanks! I am willing to
volunteer for this job.
A: Another good thing about the
Take-A-Book Leave-A-Book shelf is
that there’s usually something for everyone there. AND the books move quickly,
so you’ll probably see them gone soon.
you are no longer carrying them. Bad
job, Co-op, with both the jumbled
bulk containers and dropping a product I need and relied on you for. You
have really let me down.
A; I’m very sorry to disappoint
you. With the new layout some difficult
choices had to be made. Roasted soynuts were not a big seller so they were
cut from our selections. The West store
still carries them. If you request them,
we can have them transferred here for
you to pick up. Also, we would be
happy to pre-order them for you. -Jim
Green, Bulk Buyer–East
go to:
willystreet.coop/calendar
for more information
3
GENERAL MANAGER’S REPORT
BOARD REPORT
Occupy the Bulk Food Aisle!
Business Matters
S
easonal
festivities
are fast
approaching, so look to
your Co-op for
all the trimmings
that we have been
stocking with care.
by Anya
Both stores plan to
Firszt,
offer delicious and
General
nutritious treats
Manager
and party foods.
As usual we will
have additional staff on-hand to help
Owners get in and out of the store and
on their merry way.
Since ’tis the season of giving and
goodwill, as a reminder, the Williamson Street neighborhood and Middleton both offer a wide range of fun
and useful gifts from independently
owned and operated businesses. From
Gayfeather Fabrics to Hempen Goods
on the East side, and Oompa Toys to
Middleton Sports & Fitness on the
West side, there is surely something in
between for everyone.
In the coming year, there is much
to look forward to—conversation
about 1221 remodel, sustainability
improvements throughout the three
sites and, for staff, new opportunities
stemming from our work with the staff
structure committee. The Co-op is beginning work to coordinate Owner forums to gauge interest or preferences
for Deli foods in each store. This is in
response to Owner feedback we have
gotten regarding consistency of Deli
products between the two stores. Additionally, the Co-op’s annual report
will be mailed in mid-January; more
copies will be available in both stores
if for some reason you don’t receive
one in the mail.
Driveway update
The Co-op held a listening session to hear input on your experiences
with the Jenifer Street driveway. Input
included concerns about increased
safety risks poised by having a commercial driveway onto Jenifer Street.
There were also those who were there
to challenge the history of the Co-op’s
right to install a driveway. And heard
from those who are in support of the
driveway, and expressed their opinion
that the driveway relieves dangerous
congestion for users at the Williamson
Street side of the property. Next steps
for this include a review of all input
that we have received to ensure that
our final decision takes into account as
many of the reported safety concerns
as possible.
Being open on Thanksgiving
day and requiring staff to work was
a concern recently raised by at least
one Owner who wishes our staff did
not have to work on that day. Now is
a good opportunity for me to explain
that staff are paid time-and-a-half for
that day’s work, as well as most of
those staff have elected to work that
day and be paid at time-and-a-half.
Dates to think about:
December 31st: open regular hours
January 1st: CLOSED
SPECIAL
STORE HOURS
December 24th: open
7:30am–6:00pm
December 31st: regular
hours
January 1st: CLOSED
@
Hardware Center
1398 Williamson St. 257-1630
[email protected]
4
M
y day
job
in-
volves working
with the consumer finance industry. I have been
by, George
fortunate enough
Hofheimer,
to work with
Board
credit unions.
As cooperatively
President
owned financial
institutions, credit unions are kissing
cousins of other cooperatives like
Willy Street Co-op. As many Owners
know, over the past several months,
people from all persuasions have
been expressing their anger with Wall
Street banks over their plutocratic and
anti-consumer actions. As a result,
credit unions have been the happy
recipient of hundreds of thousands of
disgruntled consumers. At my work
we have heard that consumers are
warming to credit unions because
consumers perceive them as a more
human and local banking alternative.
The situation got me thinking about
what this movement means for Willy
Street Co-op.
As a member-owned cooperative
we compete almost exclusively with
investor-owner grocers. While there
is no Wall Street equivalent in the
grocery sector (okay, maybe Whole
Foods), every one of you knows that
food is a political and passionate issue. Banking consumers are just now
paying attention to the “supply chain”
in the financial sector, and organic
food consumers have been thinking
about this for years and years. While
your Co-op serves less than the other
99% claimed by the Occupy Wall
Street crowd, we have taken big steps
to ensure we can serve a greater part
of the population. Not because we
wish to be big, but because we think
our model creates value to Owners
like you AND family farmers, other
suppliers and the local community.
That’s a much deeper mission than
“maximize shareholder value.”
To expand Willy Street Co-op’s
goodness, your Board and management team are focused on three longterm strategies:
• Green Energy Initiatives: Owners
desire Willy Street Co-op to be a
leader in sustainable business practices. They expect us to minimize
our impacts on the environment.
They look for us to be innovative
in our management in the flow of
resources.
• Financial Accessibility: Owners
express a desire for their Co-op to
be more affordable and accessible
to all members of the community.
• Create Local Food System: Owners have indicated that developing
our local food system is a project
that they would like us to consider
for the next three to five years.
This would involve partnering with
organizations with goals in local
food system development such as
the University of Wisconsin, community organizations and farmers/
suppliers to maximize our collective economic impact.
At the end of the day, your Board
and management team aim to implement these strategies so that we
benefit Owners like you, and also
welcome new Owners to occupy
their own cooperative.
October meeting
The Board reviewed the
Co-op’s annual audit report from
Wegner LLP. Happily, everything looks good!
The group heard from La
Montanita Co-op during their
education session, and discussed
their owner community involvement program.
The Board is also evaluating
its policy review and amendment
processes, and has charged its
Policy Review Committee with
doing additional research.
EAST
health goals and developing sustainable change. The cost is $15 for Owners and $45 for all others. To register
for the next available opening, contact Liz Hawley by email l.hawley@
willystreet.coop or by phone at 2516776.
VEGAN CREAM PIES
December agenda
Class registration information
Ongoing projects/
Committees
The cost for Owners is $15 and $25 for all others, unless otherwise noted.
Payment is required at registration; please register by stopping at the Willy
East Customer Service desk or by calling 251-6776. For more information
about individual activities and classes, see www.willystreet.coop/calendar.
Refund Policy: If we must cancel a class for any reason, we will contact
you and refund your tuition. If you must cancel your reservation for a class,
notify us at least three days in advance for a full refund. There will be no
refunds less than three days prior to a class.
In December the Board will
review a variety of reports and
proposals.
The group will also begin the
planning process for the annual
February retreat.
The Board’s one standing
committee, the Finance Committee, reviews monthly financial
reports at each of its meetings.
The Board Development
Committee is reviewing the Coop’s nomination process.
The Policy Review Committee is working to set a clear
process for amending Board
policies.
Educational
Sessions
Now that the Co-op has two
retail locations, Board meetings,
Educational Sessions and Owner
Forums will be alternating locations. In December, Owners will
find all three of these events taking place at Willy East.
The Board of Directors will
be engaging in development sessions from 6:00–6:45pm, immediately prior to the Board meeting. All members are welcome
and encouraged to attend. Be
sure to check out the Owner Forum as well, from 5:30–6:00pm,
across from the coffee at Willy
East. Snacks are provided!
Remember, you can always
catch play-by-play board minutes at: https://board.willystreet.
coop/board_minutes/board_minutes_home.
CLASSES
AND
CLASSES
& EVENTS
EVENTS
TAMALES
Monday, December 5th, 6:00pm–
8:00pm. Join Jennifer Jones as she
shares the tips, tricks and secrets for
making delicious Mexican tamales.
Get ready to push up your sleeves
and spend some time rolling and
wrapping up these scrumptious little
treats and go home with a tamale or
two to finish at home!
COOKING CLEAN WHILE
ENTERTAINING
Tuesday, December 6th, 6:00pm–
8:00pm. Learn the basic preparation
of gluten-free whole grain and legume
meals with a celebratory twist. Join
Angela Trentadue, Chef of Stagioni,
LLC and Katy Wallace, ND, of Human Nature, LLC in this special series
on cooking clean this season to maximize nutrient absorption, good digestion, and flavor. Participants will be
given copies of the recipes designed
for proper food combining.
INDIVIDUAL NUTRITION
CONSULTATIONS
Friday, December 9th, 1:30pm–
5:00pm. An individual nutrition consultation is your opportunity to learn
how the correct food choices for your
body can enhance your wellbeing.
A one-on-one session with Nutrition
Consultants of Human Nature, LLC
includes a consultation regarding your
health goals and lifestyle; a health
assessment survey; and food choice
suggestions geared toward addressing
Sunday, December 11th, 4:00pm–
6:00pm. Instructor Cara Moseley
will demonstrate how to make vegan
cream pies and how to vary the filling
to make several flavors of pies and
tarts. For this class we will make a
coconut and banana cream pie and
a chocolate tart. We will discuss the
many ways to imagine this simple
vegan cream filling in many desserts.
Students will try tasty desserts and
leave full of ideas and confidence for
their next sweet creation.
BODY BASICS:
CULINARY GIFTS
6:00pm. Join Brittany Sandoval, Holistic Nutritionist, of Human Nature,
LLC, in a gift preparing session of
Body Basic culinary gifts. This will
be a hands-on class. Your mind will
leave filled with simple, healthful, and
handcrafted ideas for gift giving and at
least one product ready to wrap. The
cost for Owners is $9 and $19 for all
others.
GLUTEN-FREE
SEASONAL DESSERTS
Thursday, December 15th,
6:00pm–8:00pm. Savor the season
without gluten, dairy, or refined
sugar! In this class led by Hallie
Klecker, certified Nutrition Educator and author of the gluten-free blog
Daily Bites, you’ll learn how to make
three mouthwatering desserts loaded
with flavor and seasonal flair. Hallie
will also give you tips for beautiful
presentation and plating ideas to use
throughout the entertaining season. On
the menu: Flourless Pumpkin Pecan
Cookies, Chocolate “Mousse” with
WINTER
GARAGE SALE
Entertainment By
$6
Ladies Must Swing!
SATURDAY
DEC 17 / 6-8
P
HIGH NOON SALOON
701A E. WASHINGTON AVE.
Listen to great swing music!
Purchase last-minute gifts!
★ Help a great cause!
★
★
Visit primatesinc.com to learn more!
5
Fresh Fruit, and Apple Spice Cake
with Cinnamon-Almond Ice Cream.
GLUTEN-FREE
VEGAN DESSERTS
6:00pm. In this class, instructor Cara
Moseley will explore the many glutenfree flours and how to use them.
Gluten-free ingredients can be confusing and difficult to work with, but this
class will shed new light on ways to
make delicious vegan desserts without
the gluten. Not only will we learn by
open discussion in class, but there will
be demonstrations and taste-testing.
KNIFE SKILLS FOR
HOME COOKING
7:00pm and 7:15pm–8:15pm. With
practice, proper knife handling can
make cooking faster and safer as well
as improving the quality of a finished
dish. Chef Angela Trentadue will
work one-on-one with each participant
to teach basic skills and cuts to use at
home. Participants should bring their
favorite kitchen knife.
KIDS IN THE KITCHEN:
TASTY TREATS!
4:00pm–5:30pm. Join instructor Lily
Kilfoy in this series of cooking classes
that offers kids ages 6-12 the opportunity to learn basic cooking technique,
knife skills and kitchen safety. Lily
aims to introduce kids to less familiar
ingredients through cooking familiar
dishes—all while having a hands-on
fun time! In this class, participants
will learn to prepare tasty treats such
as popcorn balls, sesame candies and
other delicious delights. The cost for
children of Owners is $10 and $20 for
all others.
LUNCH BUZZ: FAIR TRADE
Thursday, January 12th, 12:00pm–
1:00pm. Join us for the first lunchtime
session in our monthly series as we
discuss buzzwords in natural foods.
Willy Street Co-op staff, along with
Luke Fowler from Equal Exchange,
will host a presentation and discussion
about the topic of Fair Trade, including labeling, Fair Trade basics, lists
of items available in the U.S. and at
Willy Street Co-op, and new changes
in Fair Trade certification and labeling. Samples of Fair Trade coffee
and chocolate will be provided. This
session is free for Owners and $5 for
all others.
IN THE GALLERY
Louise Loehnertz
Uttech
Through January. Artist statement: “My watercolors reflect my
early years living in the country. I
enjoy creating landscapes that come
from pure imagination while others
are painted on location.
For a number of years my interest was weaving yarns with a floor
loom. Today my passion has turned
to painting and some of the works in
this exhibit are woven into abstract
designs. I also enjoy using ink with
the watercolor paints thus creating
a scene that has an Asian feel to it.
My techniques include both wet on
wet and wet on dry. I prefer painting
on 100% Arches paper. My work is
very spontaneous. I paint still life,
plain air, and in the studio from
photos I have taken on location. I
love to experiment and stretch the
imagination and discover the magical properties of mixing, glazing
and creating a watercolor that tells
a story. I have fun when I paint and
my art runs free.”
WEST
Class registration information
The cost for Owners is $15 and $25 for all others, unless otherwise noted.
Payment is required at registration; please register by stopping at the Willy
West Customer Service desk or by calling 284-7800. For more information
about individual activities and classes, see www.willystreet.coop/calendar.
Refund Policy: If we must cancel a class for any reason, we will contact
you and refund your tuition. If you must cancel your reservation for a class,
notify us at least three days in advance for a full refund. There will be no
refunds less than three days prior to a class.
SEASONAL TREATS
FOR TEENS
Friday, December 2nd, 6:00pm–
7:30pm. At this time of year, do you
hover over the bakers in your home,
waiting anxiously for them to make
mass quantities of cookies or candy
you can shovel in your mouth as fast
as you can? Let instructor Jennifer
Jones show you how to make your own
seasonal treats that you can share with
your friends and family. Jennifer will
demonstrate how easy it is to make
your own fudge, cookies & candy.
Cost for Owners is $10 and $20 for all
others (Access Discount: $8).
IN THE KITCHEN WITH
CATHY: CANDY
8:00pm. Raw desserts of any kind are
ideal for anyone who loves sweets
but is trying to avoid refined carbohydrates and sugars, dairy products, and
unhealthy fats. Candies such as turtles
and fudge can be especially tempting
this season, but Chef Cathy will show
you how to make them in a healthy
way that will taste as rich and sweet as
their traditional counterparts.
NO SECRET TO SAVINGS
Information
The Willy Street Co-op Community Rooms are available to you! The
Community Rooms are available for gallery space, private rentals, and
public functions and classes. If you would like to submit a class proposal, rent the room, or show your artwork in the gallery space, please
contact Liz Hawley at (608) 251-6776 or [email protected] for
the Willy East Community Room or Dawn Matlak at (608) 284-7800 or
[email protected] for the Willy West Community Room. For
more information, see willystreet.coop/calendar.
6
7:30pm. Join Willy Street Co-op staff
in a discussion and tour of the not-sosecret bulk aisle, and how to utilize
it to save money. We’ll be sharing
tips on how to shop on a budget,
including time-saving cooking ideas,
as well as nutritional information to
ensure selection of the highest quality
products. This class is free for Owners, $5 for all others.
VEGETABLE FERMENTATION
6:00pm–8:00pm. Join instructor Mike
Bieser for this informational class
on the benefits of lacto-fermented
vegetables and tips on how to add
them into your daily diet. Mike will
demonstrate the process of lactofermenting your own vegetables, and
each participant will take home their
own fermentation kit, including a jar,
spacer, and lid, to put their knowledge to use in their own homes. Cost
for Owners is $20 and $30 for all
others.
EAT WELL, BE HAPPY
Friday, December 9th, 6:00pm–
8:00pm. In this series, Chef Paul
Tseng will be teaching how to
concoct meals that create harmony
between starches, fiber, and protein.
This class will be focused on holiday
dumplings made from scratch, with
various fillings and cooking methods.
GIFTS OF GOOD TASTE
4:00pm. Give the best gift of all this
holiday season: delicious food! Join
Hallie Klecker, certified Nutrition
Educator and author of the glutenfree blog Daily Bites, and learn how
to make four incredible edible gifts
for the food-lovers in your life. Hallie
will also share tips and ideas for festive packaging. The gifts: Spiced Maple Pecans, Dark Chocolate Brownie
Balls, Cinnamon-Scented Granola,
and Fragrant Mulling Sachets.
GLUTEN-FREE COOKING GROUP WITH JUDY
HAIGHT: COOKIES
Wednesday, December 14th,
6:00pm–8:00pm. Join instructor Judy
Haight and learn to make three different seasonal cookie recipes. Class
participants will work in teams to
make cookies and share the results.
Recipes will be dairy-, egg- and soyfree but may include nuts or coconut.
FREE LECTURE: MOOD
FOODS
6:00pm–7:00pm. What does food
have to do with your mood? What
you eat can relieve anxiety, depression, and other experiences by
supporting biochemical changes that
enhance your mood. Katy Wallace,
ND RYT, of Human Nature, LLC, will
discuss the foods that contribute to
moodiness and those that are associated with good moods and why. Free
for Owners, $5 for all others.
BODY BASICS:
CULINARY GIFTS
7:00pm. Join Brittany Sandoval,
Holistic Nutritionist of Human Nature,
LLC, in a gift-preparing session. This
will be a hands-on class. Your mind
will leave filled with simple, healthful,
and handcrafted ideas for gift-giving
and at least one product ready to wrap.
The cost for Owners is $9 and $19 for
all others.
GLORIOUS GREENS
8:00pm. Inspired by the book Glorious Greens, Becca Pozorski, Certified Holistic Nutrition Coach, will
introduce you to the myriad of green
leafy vegetables available for us to eat.
Come learn how to prepare them, what
they look like, and why they are an
incredibly healthy addition to our diet.
You will receive copies of Becca’s
favorite recipes and get to sample Kale
Chips and Chard with Sweet and Salty
Sauce.
secret bulk aisle, and how to utilize it
to save money. We’ll be sharing tips
on how to shop on a budget, including
time-saving cooking ideas, as well as
nutritional information to ensure selection of the highest quality products.
This class is free for Owners, $5 for
all others.
sume and why we eat the way we do.
She will also share with you smoothie
recipes, how to increase the nutritional
content of your smoothies, and a delightful sprouted grain raw cereal.
LUNCH BUZZ: FAIR TRADE
Tuesday, January 10th, 12:00pm–
1:00pm. Join us for the first lunchtime
session in our monthly series as we
discuss buzzwords in natural foods.
Willy Street Co-op staff, along with
Luke Fowler from Equal Exchange,
will host a presentation and discussion
about the topic of Fair Trade, including labeling, Fair Trade basics, lists
of items available in the U.S. and at
Willy Street Co-op, and new changes
in fair trade certification and labeling.
Samples of Fair Trade foods will be
provided. Free for Owners, $5 for all
others.
IN THE KITCHEN WITH
CATHY: GOING RAW
Tuesday, January 10th, 6:00pm–
8:00pm. Chef Cathy Thomas will
present a lecture on getting started on
a raw, plant-based diet, and how to
begin the process both mentally and
physically. It will begin to challenge
one’s thoughts about the food we con-
SPECIAL
STORE HOURS
December 24th: open
7:30am–6:00pm
hours
January 1st: CLOSED
INDIVIDUAL NUTRITION
CONSULTATIONS
Wednesday, December 21st,
1:30pm–5:00pm. An individual nutrition consultation is your opportunity to
learn how the correct food choices for
your body can enhance your wellbeing. A one-on-one session with Nutrition Consultants of Human Nature,
LLC includes a consultation regarding your health goals and lifestyle; a
health assessment survey; and food
choice suggestions geared toward addressing health goals and developing
sustainable change. The cost is $15
for Owners and $45 for all others. To
register for the next available opening,
email [email protected] or
call 284-7800.
SLOW COOKER RESCUE
RECIPES
Thursday, December 22nd,
6:00pm–8:00pm. Let Jennifer Jones
give you the tools, tips and tricks to
literally dump a bunch of ingredients
(even frozen meat!) in a slow cooker
in the morning and have a delicious,
healthy meal worthy enough to entertain with later in the day.
NO SECRET TO SAVINGS
Monday, January 9th, 6:00pm–
7:30pm. Join Willy Street Co-op staff
in a discussion and tour of the not-so-
CUPCAKES!
Having a holiday get-together? Why make all the food
yourself when Willy Street Co-op Catering could help?
We have a full catering menu including Deli platters, breakfast bakery,
coffee & juice, entrees and desserts. All fresh produce used is organic
or local, and all cheese, butter, eggs and milk used is locally made.
To place an order or ask questions, contact our Catering Coordinator
at (608) 237-1201 or [email protected]. See our Catering Menu
at willystreet.coop/catering.
7
Produce News
Persimmons, Kiwis and
Pomegranates
A
pples,
pears,
and
citrus
are the superstars
of the holiday fruit
season. While
these items are
by Megan
delicious and hold
Blodgett
a well-deserved
place on our holiMinnick,
day shopping lists,
Produce
none of them is at
Manager–
their absolute peak
West
season in December. Apples and
pears are just beginning to wind down
after their high season in October/early
November. Citrus is just starting to
come into its own—peak flavor isn’t
reached for most citrus varieties until
January or early February.
There are, however, three lesserknown seasonal fruits that are at their
best flavor and availability in December: persimmons, kiwifruit, and pomegranates. While none of them reach the
“superstar” status of the apples, pears,
or citrus, each is delicious in its own
right. Whether in your child’s lunch
box, as a quick and healthful snack, or
featured on your holiday table, these
early winter fruits won’t disappoint!
Persimmons
There
are persimmons that
are native
to the United
States, however the two most common
varieties sold in the U.S. (and the two
that we regularly carry), originated
in China and Japan. They are grown
almost exclusively in California, and
are in season from October through
January. Not only are they extremely
beautiful and tasty, but persimmons
provide an excellent source of vitamins and minerals—just in time for
the cold and flu season!
Hachiya
The hachiya is an oblong, bright
orange fruit with a pointed end. This is
an astringent persimmon, which means
that if eaten before it’s ripe, the fruit is
extremely astringent and off-putting—
it can make you pucker for hours!
When it’s ripe, however, a hachiya
persimmon is one of the sweetest,
most delectable fruits around. A ripe
hachiya is extremely soft, with a water
balloon like texture. The thick, custard-like flesh makes a deliciously sugary snack all on its own. It also adds a
wonderfully rich sweetness and moist
texture to baked goods and puddings.
Fuyu
If you have trouble telling a fuyu
from a hachiya, just remember: fuyu
= flat! These flattish fruit have none
of the astringency of the hachiyas and
can be eaten when still crisp or ripened
until quite soft. Their flavor isn’t quite
as rich as the hachiya, but they are still
super sweet and delicious—especially
eaten out of hand like an apple or
cubed in a fruit salad.
Kiwi
Though
imported
kiwi from
New Zealand
are available
through the summer months, the
domestic California kiwi crop comes
Member SIPC
8
into full swing in December, and lasts
until early spring. Kiwi are one of the
rare fruits that are best when ripened
off the vine (pears are similar). Vineripened kiwi tend to be mushy and
susceptible to rot. For the best quality
fruit, growers pick kiwi in October or
early November when they are still
hard. The unripe kiwis are then refrigerated for a few weeks to allow the
sugars in the fruit to develop before
they are sold.
A ripe kiwi should be soft to the
touch, but not mushy or wrinkled.
They will ripen on their own if left out
of refrigeration—if you want to hasten
the ripening process you can put them
in a paper bag with other ripening fruit
such as a banana or avocado. These
fruits emit ethylene gas, which speeds
up the ripening process.
Kiwi are extremely high in vitamin
C. They are great eaten out of hand
(peeled or not). Their unique bright
green color also makes them a beautiful addition to a holiday fruit salad or
dessert.
Pomegranates
These bright red
orbs are one of the
most ancient fruits
known to humans.
They originated in Persia (Iran) and
the Western Himalayas, where they
have been grown since at least the
Bronze Age.
Pomegranates prefer a warm climate and dry soil, and so are a perfect
match for the Southern California and
Arizona growing regions, where their
season runs from late October through
early February.
In recent years, pomegranates have
gotten a lot of well deserved press
for their health benefits. The bright
red juice is extremely high in vitamin
C, vitamin B5, and many healthful
phytochemicals. The seeds themselves are high in dietary fiber and
unsaturated oils. You might think that
something with all these nutritional
benefits couldn’t possibly taste good,
but here’s the best part: pomegranates
are delicious!
While it may be easier to simply
drink bottled pomegranate juice, if you
want to get the full nutritional benefit from pomegranates, you have to
eat the fibrous seeds as well. Though
eating a fresh pomegranate may seem
a little intimidating (and messy!),
it’s easy once you get the hang of it.
Simply slice through the thin rind,
and break the fruit into two or more
chunks. Scoop the seeds and inedible
white pulp into a bowl of water—the
edible seeds (or arils) will drop to the
bottom and the white pulp will float
to the top. From there, just discard the
pulp and enjoy the seeds—it’s that
easy! If even this sounds like too much
work, never fear: we sell containers of
already extracted fresh pomegranate
seeds.
Pomegranate seeds are delicious
enjoyed all by themselves, but they
can also be used in many different recipes. They are great in salads, salsas,
and all manner of desserts. One of my
favorite uses for fresh pomegranate is
in ash-e-anar, a traditional Iranian soup
that features the fruit as well as yellow
split peas, ground beef, and mint.
Housewares news
New Products at West
F
inding the
right gift for
the holidays
can be a real
challenge sometimes. It has to be
unique enough that
by Jesse
no one else ends up
Durst,
giving it, but still
Housewares useful and convenBuyer–West tional enough that it
doesn’t come off as
ill-fitting or inappropriate. Luckily,
we’ve recently acquired some fantastic new housewares and gift items
at Willy West to make your holiday
shopping experience easier and more
meaningful for everyone.
Regal Ware Cookware
One of the most exciting new
additions to our lineup at Willy West
is Regal Ware Worldwide cookware.
Despite its name, Regal Ware Worldwide produces high quality stainless
steel and aluminum cookware right
here in Wisconsin. I was truly excited
to find a manufacturer that continues
to take pride in its American-made
products and is located so close to
home. Willy West will be carrying a
number of their stainless steel cookware products just in time for the
holidays. Their products feature high
quality 18/10 stainless steel and a 25year warranty and are dishwasher and
oven safe.
Regal Ware’s two Wisconsin
manufacturing facilities are located
in West Bend and Kewaskum. The
history of Regal Ware dates back
this holiday season is a pair of onion
goggles. If you haven’t seen this halfaviator/half-swimmer tear-prevention
eyewear yet, you don’t know what
you’re missing. If you are like me
and often find yourself crying over a
cutting board full of chopped onions,
these stylish specs can save your
from a whole bunch of kitchen heartache. Look for them in the produce
aisle at Willy West.
Another funky gift idea, the herb
scissors at Willy West provide a
unique way to quickly chop and dice
herbs or scallions. They feature a set
of five sharp stainless steel blades
that let you cut fresh herbs directly
into a pan or plate for quick, healthy
additions to your dishes.
Some other potential
gift ideas
100 years to 1911, when the West
Bend Company began manufacturing saucepans, a frying pan and pie
pans in West Bend. The Kewaskum
Aluminum Company, formed in 1919,
began making aluminum cookware in
Kewaskum, later changed its name to
Regal Ware and acquired West Bend’s
cookware line nine years ago. Both
companies have a rich manufacturing
history in Wisconsin.
In addition, Regal Ware has been
the recipient of Orion Energy Systems
Environmental Stewardship Award
for installing energy-efficient lighting at one of its facilities. According
to Regal Ware, “The environmental
impact over the lifetime of the fixtures
installed will decrease air pollution
and environmental damage by 22,620
tons of carbon dioxide, 6,169 tons of
carbon, 83 tons of sulfur dioxide, 193
tons of nitrous oxides, and 3 pounds
of mercury. This is the equivalent of
planting 5,534 acres of trees.”
If you ever visit West Bend, be
sure to check out the Washington
County Historical Society’s West
Bend Co./Regal Ware Museum. Days
of operation are Wednesday through
Friday with $4 admission (free for
children). Group tours are also available.
• For the garden enthusiast, how
about RSVP’s bamboo compost
bucket featuring a replaceable
carbon/nylon filter (Willy East and
West).
• For the cook, how about a beautiful locally made apron from Sewing Wisconsin, or a fair trade one
from Global Mamas (Willy East
and West).
• For the cocktail-drinker or
seafood lover, a whimsical birdy
lemon squeezer from RSVP (Willy
West).
• For the cheese partier, we have
some adorable porcelain cheese
buttons in the shape of cow, sheep
and goat heads, great for identifying cheeses in a buffet lineup
(Willy East and West).
• For the coffee-lover, we have a
great selection of new presses from
Bodum, who we recently brought
back into our stores (Willy East and
West). Also check out the combo
coffee Scoop ’n’ Clip from RSVP
(Willy West).
• Finally, for the all-around chef,
check out RSVP’s Smidgen measuring spoon set for extra small
portions of spices or their convenient spice spoon set with elongated narrow spoons, perfect for
fitting into spice jars (Willy West).
With our selection of housewares
items, we feel confident you’ll find
something unique and special at
Willy Street Co-op.
FRONT END news
What Can Customer Service
Do For You?
T
he Customer Service
representative sitting
behind the desk
at the front of the
store has a wellby Polly
spring of knowlSackettedge and services
Westmont,
available for you
to tap into. And
Front End
though some of
Staff
the assistance they
provide may be
obvious, such as helping customers
find where we stock coconut milk in
the store, there may be some services
they provide which you aren’t aware
of yet.
Membership
The Customer Service Representative has access to the membership
database and that allows them to do
much more than sign up new Owners. You may wish to make changes
to your existing membership such
as adding, changing or removing a
secondary Owner; your CS Representative can assist you with that
process. If you have moved recently
and are not receiving the Willy Street
Co-op Reader, stop by the desk to
be sure that your address is correct
in the system. While you are there,
update your phone number and email
address so we can contact you if you
forget your gloves or leeks after your
transaction at the register. If you are
concerned about the privacy of this
information, you can rest assured that
the Co-op does not give out Owner
contact information.
GI�E CREATI�ITY
We're happy to help!
art supplies, stitchery,
frames, framing & gifts for
creative people of all ages.
RSVP International
For some truly unique gift ideas,
look no further than RSVP International’s line of housewares products.
Based in Seattle, RSVP makes a line
of quality stainless housewares items,
as well as quirky takes on typical
kitchen gadgets.
One of my favorite gadgets for
Temporary
Membership Card
This is the time of year when you
are likely to have out-of-town visitors;
did you know that they can shop at
the Co-op for your household using your Owner number? We allow
visitors and guests to use Owners’
numbers with the understanding that
sometimes sending Uncle John to the
Co-op to pick up the butter when in
the middle of cooking a family dinner
is more convenient. Even better, give
the Co-op a call ahead of time and
ask the Customer Service representative to have a temporary membership
card ready when your guest arrives at
the Co-op. Having your guest present a temporary membership card at
the time of checkout will make the
transaction at the register quick and
smooth. This service is not limited to
holidays and can be very helpful when
you have visitors any time of year.
Gift Cards
In addition to out-of-town guests,
this is the time of year for giving. A
Co-op gift card makes a terrific gift
for everyone on your list: friends,
teachers, college students, hairdresser,
dog walker or anyone else whose
healthy eating choices you want to
support. Consider stopping by the
Customer Service desk and having the
representative load up a few gift cards
for you. Gifts cards can be made up in
the amount of your choosing, making
it easy to customize your gift. We can
also sell gift cards over the phone and
mail them to you or to the recipient if
you are not able to come in and make
the purchase.
Love your land
Beauty
Earthcare
Sustainability
design 0 consulting 0 coaching
installations and more!
Fine Gardening & Design
m–th 10-7, f 10-6, sat 10-5
5928 odana road, madison
608.274.1442 or lynnsofmadison.com
HOLIDAY GIFT CERTIFICATE OFFER
$60 GIFT CERTIFICATES FOR $50
Tibi Light
608-233-3171
[email protected]
www.tibilightgardens.com
9
Transportation
The Willy Street Co-op is a Madison Metro Sales outlet and the CS
desk has a variety of bus passes available to suit your needs. The representative can also loan you our paper
copy of the bus schedule to ensure you
hop on the right bus at the right time.
Bike trailers at East
Some services are only available at
one location; one option that is unique
to Willy East is the bike trailer and
hand cart rental program. This popular
program was instated in response to
the Williamson Street road construction. The response from Owners
has been positive so Willy East will
continue to offer this option, including
during the winter season. The East CS
desk can get Owners signed up for a
free 24-hour rental and give you more
information about the program.
Class sign-up and
Community Room
You may have noticed the calendar of classes listed in the Reader. If
one of these has piqued your interest,
consider signing up at the Customer
Service desk. The classes are discounted for Owners and focus on a
wide array of seasonal and topical
subjects, as well as repeating popular
offerings.
You might also have poked your
head into the Co-op’s Community
Room. If you’re interested in using it
as a gathering space for your group,
talk to the CS representative about
details for Community Room rental.
grocery news
Groceries as Gifts
Help in the store
The CS representatives have their
fingers on the pulse of the Co-op. If
you have a specific Co-op question,
a representative is likely to have the
answer and, if not, they can direct you
to the department and person who
can help. For example, if you need
a 50-pound bag of flour or you go
through yogurt by the case, Customer
Service can help you place an order
for those items. If you would like the
instructions to make your favorite Deli
item, Customer Service can request
the recipe for you; or if you have a
bag of mystery flour in your cupboard
that only has PLU 2443 as its identifier, we can help you unlock this code
to discover that it is spelt flour.
Need answers to other
questions?
• How do I get to somewhere? We
can provide you with driving, biking
or walking directions to your destination.
• Where should I take my in-laws
for dinner? We can help you find a
nearby restaurant.
• Did I leave my umbrella at the
Co-op? We can check our lost and
found bin.
• What proportions of water to
brown rice should I use? We can
also give you cooking directions.
• Anything else? Give the Co-op a
call or stop by the Customer Service
desk. We are happy to help!
I
love food and
the bonds that
have been created over the
years because of it.
Food contributes
to our lives and
by Matt
relationships in so
Hofstede,
many ways. Most
everyone celebrates
Grocery
or commemorates
Manager–
occasions with
West
some aspect of
nourishment and
food serves as a
major component of the connections
we make with people, places and
experiences. When I find a new flavor
or food that excites me, I want to
share that experience. Perhaps in the
course of your time shopping at Willy
Street Co-op, you have come across
some great products that convey your
values, symbolize a bond, or illustrate
your love of food. What better way to
show someone you care than to nourish their mind and body with decadent
chocolates, artisan cheese or extra
virgin olive oil? If you seek to quench
a thirst, perhaps a fine bottle of wine,
locally crafted micro brew or hydrating coconut water would do the trick,
or maybe there’s a hot sauce or mustard connoisseur on your list. Whatever the occasion, food is essential to
life and is an excellent way to make a
regular day special.
Spice It Up
As the saying goes, “Variety is the
spice of life,” and that’s exactly what
you’ll find next time you’re in the
bulk aisle at Willy West—variety and
spice for your life. A major compo-
10
nent to cooking from scratch is spice.
Spices are vital to cooking dishes to
your custom preference for flavor. A
simple pinch of spice and a dash of an
herb can make your meal more delicious. Over the last year, we received
a lot of requests for various spices,
salts, herbs and seasoning blends. In
response to the Owner feedback we
refreshed the bulk aisle by expanding
the spice and herb selection.
We added an additional four-foot
section of shelving that contains over
50 new packaged spices and 18 bulk
items. The packaged items allow
Willy West to offer our biggest and
most diverse selection of spices and
spice blends ever. Amongst the pack-
aged spices, you’ll find blends like
Berbere seasoning (staple in Ethiopian
cuisine) and Harissa (a component of
Tunisian cuisine) seasonings. Also,
now available are gourmet salts and
peppercorns of the world which come
with a refillable grinder. Additionally, a number of kitchen staples like
oregano and cinnamon are also now
offered in packaged containers, and
the beauty is that you can refill these
nicely labeled containers from the
bulk spices.
meat news
Holiday Meat at Willy West
W
hether
you’re
a seasoned
professional or a
rookie in the kitchen,
the holiday season
by Jeremy
is an excuse for you
Johnson,
step outside of your
comfort zone in order
Meat
to deliver a feast
Manager–
that your guests will
West
remember for years
to come. This could
mean dusting off a
100-year-old family recipe or creating your own tradition that sets a new
benchmark for holiday meals. Whichever you decide, the Willy Street Co-op
Meat department is here to help you
plan your menu. You can special order
any item and we can customize cuts and
roasts in order to fit all your needs this
season. Here are some suggestions.
BEEF
A simple rump, round or sirloin
roast beef is always a crowd pleaser.
Slightly more impressive would be a
prime rib roast with au jus, a brisket or
a full tenderloin garnished with mushrooms and root vegetables. Consider
coating your roast in a crust of multicolored peppercorns and herbs. Our
beef is sourced from both Black Earth
Meats and Cates Family Farm as well
as Organic Prairie and is always wellmarbled, tender and flavorful. We also
carry an assortment of summer sausages
for snacking and meat and cheese trays.
PORK
Our meat case is regularly stocked
with Willow Creek Pure-bred Berkshire
Pork in boneless loin chops, rib chops
Monona Bootery
& Family Shoes
4104 Monona Drive
Madison, WI 53716
6082223141
www.MononaBootery.com
Located in the Lake Edge Shopping Center,
on the corner of Monona Drive
and Buckeye Road,
only minutes from Williamson St.
Discover the difference of a full-service,
family owned shoe store!
and boneless loin roasts. If you would
like to increase the “wow” factor, we
are able to prepare pork roasts crowned
or frenched with advance notice. We
will also have a variety of boneless
and bone-in hams which require little
more than heating and garnishing with
your favorite herbs, fruits or vegetables
(such as small, hot peppers for color
and a little spice). Remember to pick
up sausage for stuffing and some bacon
or sausage for your holiday or New
Year’s brunch.
POULTRY
Simple to prepare and nearly universally appealing, it’s no wonder that
roast chicken and turkey are a perennial favorite at the holiday table. We certainly have you covered in that regard
with a variety of fresh, frozen, freerange and organic choices from Bell &
Evans, Ferndale and Organic Prairie.
Consider Cornish game hens as a main
course for a dinner party. Or maybe
this is the year that you try Muscovy
Duck from Grimaud Farms, Eberly
Capons or even a holiday goose. These
are a succulent and flavorful alternative
to the traditional chicken—especially if
you love dark meat. We stock some of
these birds and are able to order all of
these with some notice.
shoulder slowly on low heat and make
a lamb ragu. We carry Black Earth
Meats Halal Lamb and Pinn-Oak Lamb
and can prepare a leg roast bone-in
or boned and rolled as well as other
favorites like rack of lamb or crown
roast of lamb.
BUFFET & HORS D’OEUVRES
For a more casual dinner or New
Year’s Eve party, think about a simple
menu that just needs to be kept warm
in chafing dishes or crockpots. Chuck
roast or beef brisket in a beef gravy,
pork shoulder for pulled pork or carnitas, Smart Chicken wings and drummies or an assortment of skewers and
kabobs (there’s no law against grilling
in winter). Along with an assortment of
prepackaged sausages, we make a variety of our own sausages on a weekly
basis including bratwurst, Italians,
Thai, Chicken, and Turkey, Moroccan
Lamb and Chorizo. All of our sausage
is made in-house and uses all our own
meats with no fillers and organic herbs
and spices. We carry Bell & Evans
chicken livers and Willow Creek
braunschweiger for making pates.
GENERAL ADVICE/TIPS
• Whether it’s a beef, lamb or pork
roast or whole bird, remember to
let it rest at least 15 to 20 minutes
before carving.
• If you don’t already have one, buy
a meat thermometer on your next
holiday shopping excursion.
• Save your bones for soups and
stocks! It only takes a few hours, a
stockpot, water, celery, onion, carrots, bay leaves, peppercorns and
salt. You can freeze stock for months
and use as needed.
We hope this overview of some
of our specialty cuts and products
we offer help to make your holiday a
memorable one. If you are looking for
something you didn’t see listed, feel
free to ask us and if we can’t get it we
will help you track it down. Happy
Holidays!
SPECIAL
STORE HOURS
December 24th: open
7:30am–6:00pm
hours
January 1st: CLOSED
Drafty House? We can Help.
We can also take care of your Kitchen, Bath, Deck,
just about anything on your list.
Comfort . Safety . Efficiency . Appeal
LAMB
“Thanks for being so easy
to work with while still
doing an exceptional job.”
Leg of lamb as a holiday main
course is either traditional or special,
depending where you’re from. Fight
the urge to slather it in mint jelly and
consider roasting it with sea salt, pepper and fresh herbs such as oregano
and rosemary. Add peeled potatoes and
root vegetables to the drippings and
braising liquid for the last hour for a
memorable side. Braise some shanks or
- Randy B.
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11
Willy West news
One Year Later
N
ow that
Willy
West has
been open
for one year, I feel
it is an appropriate
time to talk more
by Mike
philosophically
Byrne, Store about what it means
Manager–
to me to work here.
West
Employment at this
Co-op has been a
privilege. I have
never worked for
a finer organization in my career. We
do not claim to get everything right,
but we make it right when we discover
that we got it wrong. This commitment
is applied to each and every Co-op
employee, vendor, customer, and the
community we all share. It is a philosophy we are determined to honor and
nourish. From the moment we cut the
ribbon, in fact at the Sneak Peek event,
people came to join the group of local
folks who first came together 37 years
ago and decided there was a better way
to get their groceries.
There are now over 28,000 of you!
Those of us who work at your store in
Middleton are getting to know you, and
we are eager to hear from everyone as
to what they expect and what would
make it even better. With such a large
group, responding to every request is
difficult, but we try to address each
concern or explain why we can’t. And
just as the Co-op has always done, we
will endeavor to cross the Ts and dot
the Is.
These are very challenging times
for Madison, Middleton, Wisconsin, the
United States, indeed the whole planet.
It is so important that everyone insist on
value in every interaction and transaction. Our values determine the world
around us. At the Co-op we try to walk
the talk. We reward the vendors that really try to do things sustainably, and we
invite everyone to help us support them.
The world’s food systems are strained
and we see it as our mission to reinvent
those systems.
As you walk around the stores, look
at the products. We choose them with
these values in mind. Help us support
them. In turn, we will keep doing it
(and with smiles on our faces!).
In our first winter, staff here were
all getting to know each other and the
customers of the West store. There was
a great deal to learn and some systems
to adapt to. Our Production Kitchen
ramped up to meet the demands of a
two-store order. They got us through.
In the spring we began some great
new relationships with local farmers.
I did a little agriculture on my own,
planting the patio with a little help from
some local gardeners. I used some of
the great compost and potting soil we
sell in the store. The plants loved it!
And the crabapple we transplanted to
West from the backyard at the East
store bloomed.
In later summer the beautiful flowers were attracting bees to the shopping
center. I occasionally spent some time
eating breakfast on the patio. It is a real
bargain and we make it to order.
When the last blooming flower
gave way to the cold weather, we stored
some of the tables and shut down the
outdoor patio. You can still sit there,
but the sunflowers and the lilies will be
taking the winter off and will be ready
to greet you next year. So come inside
now, have a warm bowl of soup, enjoy
some of the reading materials, and take
some time to get to know your friends
in the commons (our indoor seating
area).
For the rest of this year many
people will be busy entertaining
friends and family. Bring them here
and enjoy yourselves or stop in and
let us show you what we have to take
home to serve your guests. Have some
fantastic citrus we’ve brought in from
distant sunny farms. Stop in after sledding with the kids and have some hot
chocolate.
Other Business
We’re going to be looking at our
energy consumption and taking some
steps to make it sustainable. Because
we are already committed to this, we
received this note from Mike Davis,
Middleton City Administrator and
Director of Community Development:
“On behalf of the City of Middleton, I want to pass along our congratulations to the Willy Street team on a
job well done in winning the In Business Magazine recognition for “Sustainable Large Business of the Year.”
Since Middleton was recognized as the
Sustainable Community of the Year in
2010, and no other community received that recognition this year, it appears that we’re a sustainable match
of great achievement. Thanks for all
you do to make Middleton even better!
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SOLUTIONS
Cheese news
Our Annual Cheese
Compendium
A
nother
big year
is about
to come
to a close for the
Co-op! We opened
our westside location last year, and
by Stuart
after a full year in
Mammel,
business, it conCheese
tinues to thrive
Coordinaand grow with the
tor–East
enthusiastic support
of our Owners and
the public at large.
Our eastside store
was beset by a massive city street
construction project for a large portion of the year, and yet in spite of the
strategic difficulties of getting around
this obstacle, our loyal customers
continued their unflagging support and
kept our store as healthy and vibrant
as ever. All this has been true in the
microcosm that is the Willy Street
Co-op Cheese department. There was
a slight dip in our business during the
construction, but since its completion
we’ve bounced back nicely!
This year we’d like to take the
opportunity to put into sharp focus for
all of you what we consider one of our
primary missions in this department.
We have used this forum repeatedly
to promote local, small-scale, artisan
cheese production, and this year is no
different. But it becomes especially
important in these economically challenging times to remember the intense
personal commitment to quality and
craftsmanship that our local cheese
masters have invested in their creations. So many of them are people
who took great personal risks to fulfill
their dreams. Because they took those
risks, and because we sell the products
of their hard work and their inspired
imaginations, we have all grown much
richer in the experience of food and
eating. This is no small thing.
Food, what we eat, and what we
support with our hard-won earnings,
has a huge, deep and direct effect
upon the quality of our lives and
our world. Perhaps at no time of the
year does this come home to us more
clearly than during the holiday season
when we are surrounded by those
people most precious to us, when our
very dearest memories are forged. It
is a time devoted to the best within
us all: to the generous spirit of sharing, and to earnest reflection upon our
place in the world and the importance
of the choices we make each day. The
act of eating can be transformative;
it can turn mundane experiences into
profound ones that enrich our lives
and the lives of those around us.
Why do we as consumers choose
certain cheeses over others? There is
a whole gamut of reasons: a simple
burst of protein energy, sometimes
price, sometimes an artistic appreciation for a label or the way a cheese is
packaged. But more often than not we
choose cheeses because of the way
they taste, and we want them to taste
delicious and memorable. Sometimes
a flavor will be simple and direct. A
nice fresh goat cheese will be creamy,
tart, slightly sweet—just immediately
flavorful in a way that appeals to the
child in each of us. Sometimes, on the
other hand, we hunger for depth and
complexity. A cheese has to be carefully crafted and cared for to achieve
such a character, and often these
cheeses are quite dear. They are, however, rarely beyond our means. Cheese
is relatively democratic; we may not
be able to afford a Rolls Royce, but
every so often we can treat ourselves
to a really excellent Gruyere. And we
owe ourselves this; to enliven and enrich our lives, to experience an everyday marvel. It is these small treasures
that make us feel the most profoundly
alive and connected with the world.
Whether simple or sublime, there is no
better time of year than this to indulge
ourselves, our friends and our families
in some of the most memorable eating
experiences of our lives.
Cedar Grove
Willy Street Co-op continues its
long and fruitful relationship of many
years now with Cedar Grove Cheese.
They form the essential anchor in
our cheese case, providing us with
virtually all of our basic workaday
cheeses: everything from cheddars to
jacks to colbys. We currently carry
twenty different cheeses from Cedar
Grove, including five varieties of
organic cheese. Located in the lovely
rolling hills near Plain, Wisconsin,
Cedar Grove has been a family operated company since 1878. Owner
Bob Wills has made a commitment to
sustainable agriculture and manufacturing. In 1993 he began using only
rBGH-free milk and actively encourages the practice among other cheese
producers. Sustainability is a guiding
principle for Bob, and his manufacturing facility uses a closed system
of waste management that is unique
in the State. He has also generously
reached out to fellow cheesemakers to
lend his facility to support, assist and,
in many cases, offer basic and necessary training. One of our very best
cheddars, the Prairie Premium Sharp,
a uniquely complex cheddar made
from the milk of the grass-fed cows
at Uplands Farm, proudly carries the
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name of Cedar Grove. Our Co-op and
many thriving artisan cheesemakers
in Wisconsin would be impoverished
indeed without the efforts of Cedar
Grove.
Bleu Mont
Willi Lehner’s
father was a master
cheesemaker in Switzerland, and he carries
on this tradition here
at Bleu Mont Cheese.
Located in the countryside
near Blue Mounds, Wisconsin, Willi
has built from the ground up one of
the most exciting experimental cheese
facilities in the State. He buys his milk
from small family farms, including
Uplands, to insure that cheeses are
made with the highest quality milk.
Cedar Grove is one of several local
cheesemakers who lend their equipment and production lines to help
Willi craft his unique specialties. He
then takes the freshly made cheeses
back to hand-built aging rooms at
Bleu Mont to allow his wheels to
develop their marvelous flavors. Bleu
Mont Bandaged Wrapped Cheddar has
been in our case for over a year now,
and we are extremely proud to continue carrying it. This cheddar closely
resembles in flavor, and texture, an
authentic English farmhouse cheddar
with its special earthy nuttiness. Truly
one of the finest cheeses produced in
Wisconsin.
Otter Creek
The Zimmer and
Zabel families of Otter
Creek Organic Dairy
are committed to the
philosophy and practice of sustainable
agricultural techniques and humane
animal husbandry. This assures that
their milk, from grazed dairy herds,
is of the healthiest, highest quality.
Cedar Grove lends their facilities for
the creation of five wonderful organic
continued next page…
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cheddars. These are some of our very
favorites in the case. Four different seasonal varieties reflect in their
rich, multi-faceted flavors the everchanging flowers and grasses of Otter
Creek’s pastures; and the fifth, their
Pesto Cheddar, is seasoned deliciously
with basil-infused oil from artisan
Mark Olson’s Renaissance Farms.
Uplands
Mike and
Carol Gingrich
and Dan and
Jeanne Patenaude
decided to combine their family dairy
farms in 1994 to have greater control
of the quality of the outstanding milk
they produced from their wonderful
grass-fed cows. They subsequently
decided to try a hand at artisan cheesemaking. Mike apprenticed with Bob
Wills at Cedar Grove, and in 2004 the
families built a cheese plant on their
property. The result is a Wisconsin
masterpiece, Pleasant Ridge Reserve,
a cheese crafted in the traditional style
of French Beaufort or Swiss Gruyere,
but with the subtle nuances of the upland region’s terroir and a meticulous
craftsmanship that create an American
original. Pleasant Ridge Reserve is
one of the very finest cheeses produced in this country. If you haven’t
experienced the extra-aged version,
then you’re in for a treat!
In 2008, Andy Hatch took over the
management of the Uplands cheesemaking facility. Andy got his degree
at the UW in Dairy Science and went
on to study cheesemaking in Europe,
before returning to Wisconsin and
apprenticing with Bruce Workman
and Gary Grossen to earn his Cheesemaker’s license in 2007. Last year,
about this time, Andy introduced his
marvelous Rush Creek Reserve, a
soft-ripened cheese inspired by French
Vacherin Mont d’Or. He created it to
take full advantage of the autumnal
change in the Uplands cows’ diets.
Rush Creek Reserve is a very delicate,
raw milk cheese with remarkable
depth of flavor, the unmistakable flavor found in traditionally crafted softripened cheeses with their delicious
heady beefiness. This fantastic cheese
will be in limited availability until the
end of the holiday season this year.
Dreamfarm
Diana and
James Murphy
own a beautiful
little farm in the hilly countryside just
east of Madison between Black Earth
and Cross Plains. Several years back
they decided to buy some dairy goats,
and soon found they had plenty of
milk to start making cheese. Diana did
Our Holiday
Gift Ideas
Watch for these gift tags throughout our stores.
They’ll give you great ideas for holiday gifts, such as:
To:
:
From
• locally made Nature’s Acres bath salts
• Fair Trade or locally made chocolates
• sustainable housewares
• fun kitchen gadgets
• specialty cookbooks
• recycled fair trade gift wrap/bags
• Fair Trade hats, gloves scarves
• Lifefactory glass drinking vessels
• locally made Christine’s Toffee
• candles made with solar energy
• Co-op gift cards
an apprenticeship at Cedar Grove and
obtained her cheesemaking license in
2004. While the Murphy’s creamery
was being constructed, Diana worked
with Anne Topham at Fantome Farm.
Diana and James produce one of the
most deliciously creamy soft goat
cheeses in the State, as well as an
amazing feta. We now carry five varieties of chevre, as well as both their
pasteurized and unpasteurized fetas.
They began carrying a fine queso
fresco as well this year, which is available at our westside location. Since
their herd of twenty goats is grazed,
and their cheeses are very fresh, they
provide us with outstanding product
only seasonally, so make sure to buy it
while it’s available.
Farmer John’s
We continue to sell
the popular cheeses
produced from the
milk of John Dougherty, a third generation dairy farmer in
Southwestern Wisconsin near Governor Dodge State Park. John’s family
has been milking cows since the early
1900s. In 1989, the family decided
to begin marketing the cheeses made
from their milk through the Scenic
Central Cooperative. Farmer John has
been a fixture at the Eastside Farmers’ Market for many years now, and
we’re delighted to carry his terrific
Italian-style cheeses. We carry his
Asiago, his Parmesan, and a unique
cheese, Provonella, a cheese made
combining the techniques used in
crafting Mozzarella and Provolone.
Carr Valley
Sid Cook
began working
with his father
making cheese before he was a
teenager. He earned his cheesemaking license when he was just
sixteen. Cheesemaking is a tradition
on both his mother’s and his father’s
sides of the family. Sid bought Carr
Valley Cheese Company located
in La Valle, Wisconsin in 1986,
and started producing original high
quality hand-crafted cheeses. He has
experimented with many different
techniques and different milks to create a huge variety of specialty cheeses. We currently carry ten styles of
some of his finest, award-winning
creations, including the interestingly
complex mixed-milk Gran Canaria,
a rich, deep-flavored cheese and one
of our favorites.
continued on page 19…
O P E
N H O
U S E
OPEN HOUSE
Saturday, January 21, 2012
10:00 a.m. - 12:00 p.m.
718 Gilmore St (Off Monroe St) · Madison, WI · wingraschool.org · (608)- 238-2525
14
OUR ANNUAL CHEESE
COMPENDIUM
continued from page 14…
Capri
A fixture at the
Dane County Farmer’s
Market, Felix Thalhammer has been
making and selling high
quality goat cheeses for several years
now. Residents of the small community of Blue River, Wisconsin, he and
his wife, Catherine decided to go into
the business of dairy farming back in
the nineties. Felix did his apprenticeship, got his license and then built his
creamery in 2001. Initially he used
milk from his own goats, but with increasing demand he has had to expand
and uses goat milk from several local
family farms. We carry five different
varieties of Capri cheeses; and we’re
especially fond of his bright, full flavored Greek-style feta.
Hidden
Springs
In the Driftless
region of Wisconsin
just Southeast of La
Crosse, lies the pasture land of Brenda and Dean Jensen’s
Family Dharma
Classes
dairy sheep farm. Brenda had long
had a dream of starting a dairy farm,
and left a corporate career to pursue
her passion. The Jensens are committed to using traditional farming
and cheesemaking techniques with
a respect for their land and their
animals. Hidden Springs Creamery
produces some of the tastiest sheep
cheeses in the State, and has already
won several awards and positive media recognition for their high quality.
Hidden Springs Sheep Milk Feta was
chosen as one of the top five Wisconsin cheeses on her blog Cheese
Underground in 2010. It is a smooth
and creamy delight, with a wonderful
tart flavor. We carry twelve different
varieties of Hidden Springs cheese,
including her classic creations Bad
Axe and Ocooch Mountain. Her delicious Bohemian Blue is one of our
very favorite local blue cheeses!
Hook’s
Tony and Julie Hook have been
in the cheesemaking business since
1976. Their factory, located in
Mineral Point, Wisconsin produces a
wide selection of fine crafted chees-
es, but their specialties are robust blues
and long-aged full flavored cheddars.
We carry five different varieties of
Hook’s cheese, including their unctuously rich double cream Blue Paradise,
and the oldest cheddar currently on our
shelves, Hook’s Seven Year, a bracingly sharp masterpiece. With luck, we
will again see the extraordinary Fifteen Year Cheddar grace our shelves
this year. Keep yours eyes open for
this treasure when it arrives.
Roth
Kase
The Roth
family has
been making fine cheeses in Switzerland since 1863. In 1991, Roth family descendants Fermo Jaekle and his
cousins Felix and Ulrich Roth saw a
business opportunity in the similar
terroir and culture of Green County,
Wisconsin. An existing cheese plant
in Monroe was acquired and re-fitted
to accommodate the crafting of high
quality European-style cheeses that
Americans have increasingly sought.
They started producing Gruyere,
which hadn’t been made in the States
for many years. Roth Kase set up
an apprenticeship program in which
American and Swiss cheesemakers
spend time mastering techniques in
both countries. We now have available
the stellar Surchoix extra-aged Grand
Cru Gruyere, perhaps Roth Kase’s
very finest cheese, as well as their
also magnificent younger Grand Cru
Gruyere, and five other varieties of
Roth Kase cheese specialties.
Their subsidiary brand, Sole, produces our Queso Quesadilla, Queso
Asadero, and Gran Queso cheeses—
wonderfully flavorful inspirations
based upon classic Latin American
cheeses.
Edelweiss
Also out of
Green County
come Edelweiss
Creamery cheeses. In
a plant located in Monticello, Wisconsin, resident Master Cheesemaker
Bruce Workman fashions a big-wheel
Emmenthaler using a traditional
copper kettle technique. Its breathtaking bite and grassy aroma stand up
to any imported variety. Workman
has partnered with three local family
farms to create the Edelweiss Graziers
Cooperative. We carry an outstanding
example of graziered, aged Gouda as
well as the superb Emmenthaler from
Edelweiss.
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Chalet Cheese
Cooperative
Another great
cheesemaker in
Monroe, Wisconsin, is
Chalet Cheese Cooperative. The only
crafter of the legendary Limburger in
the United States, Chalet also produces stellar Swiss-style cheeses in
keeping with the region’s dominant
Swiss heritage. Cheesemaker Myron
Olson received his license to produce
Limburger in 1972, and also handcrafts the award-winning Deppeler
line of Swiss cheeses. In addition to
the Limburger, we carry the Deppeler Baby Swiss, and Chalet’s Smoked
Baby Swiss.
Crave
Brothers
In 2002,
the Crave
family built
a creamery,
brought in licensed cheesemakers
and started making cheese. George
Crave also apprenticed and became
a licensed cheesemaker himself.
We currently carry four varieties of
Crave Brothers cheese: their delicious naturally sweet Mascarpone,
their ciliegine and ovaline sizes of
fresh Mozzarella, and their wonderful abbey-style washed rind Les
Freres. The quaintly boxed Petit
Freres is the same delicious washed
rind cheese, but in a smaller size. A
wheel of Petit Freres is a perfect gift
for the holidays, and a great addition
to a banquet table.
Widmer’s
Three generations
of Joe Widmer’s family
have been fine-crafting
cheeses at their small plant in Theresa, Wisconsin. Joe’s grandfather,
John is the man who created that
Wisconsin original, Brick cheese;
and at the factory they still use the
original bricks to press this unique
creation. Joe Widmer’s amazing aged cheddars, as well as his
Brick cheeses, have been anchoring
stalwarts in our case for many years
now. The Six-Year Cheddar is one of
Wisconsin’s very finest with its magnificently deep, complex sharpness,
and classic crumbly texture.
Saxon
Homestead
Creamery
Saxon Creamery cheeses are stellar full-flavored
original creations produced from
the delicious graziered cow’s milk
of the Klessig family in Cleveland,
Wisconsin, near the shores of Lake
Michigan. As with several of our
other small family dairies, the Klessig
family is committed to using sustainable agricultural and manufacturing techniques and humane animal
husbandry. We offer three varieties of
the Klessig’s wonderful cheeses: Big
Ed’s, a full-flavored favorite Gouda;
Green Fields; and Saxony; as well as
Katie Hedrich’s Best-in-Show awardwinning LaClare Farm Evalon aged
goat milk cheese. All the cheeses
that we sell from Saxon Homestead
Creamery, besides being some of
the very finest Wisconsin cheeses
we have to offer are unpasteurized,
and made from the milk of grass-fed
animals.
Holland’s
Family Farms
Rolf and Marieke
Penterman are first
generation dairy farmers who moved from
the Netherlands in 2002. They own
a cheesemaking facility in Thorp,
Wisconsin, that uses their own cow’s
milk to craft some of the tastiest Goudas we have ever had the fortune to
sample. Marieke produced their first
cheeses in 2006, and she has been
going strong ever since. All of their
Goudas are produced using only their
finest unpasteurized milk. We cur-
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rently carry five different varieties: a
2-4 month young Gouda, a fenugreekflavored, a cumin-flavored, a smoked,
and an unforgettably delicious 6-9
month aged Gouda. These are some of
our very favorite Wisconsin cheeses.
New to our case
In addition to these core local
cheesemakers, we’ve added a number
of new ones to our case over the last
year.
Nordic
Creamery
Al Bekkum started
his career in cheesemaking after being laid
off from a construction
job one fall 20 years
ago, and he has been passionately producing cheese ever since.
Al and his wife, Sarah founded Nordic
Creamery three years ago in the Driftless region near Westby, Wisconsin.
They craft many remarkable cheeses,
two of which we now sell: Capriko, a
cow/goat milk blend with a smooth,
sweet, nutty flavor; and Grumpy Goat,
a semi-hard goat milk cheese aged for
over a year with a full, robust flavor.
Cesar’s Cheese
Cesar Luis is a fairly recent immigrant to the United States now
SPECIAL
STORE HOURS
December 24th: open
7:30am–6:00pm
hours
January 1st: CLOSED
working out of Columbus, Wisconsin,
but cheesemaking has been in his
blood since childhood. He longed to
craft the wonderful cheeses from his
native Oaxaca here in Wisconsin.
Cesar went through the demanding
work of getting his Cheesemaker’s
license, and now creates an unforgettable and extremely popular traditional
Oaxacan-style string cheese, as well
as a remarkable fresh Mozzarella, both
of which we now proudly carry in our
cheese department.
cheeses made
with only certified graziered
cow’s milk
from small,
family-run farms here in Wisconsin.
Chad Pawlak, president of Grass Point
Farms, began the organization in 2005
to offer a healthier, more humane option to conventional cheeses. We now
carry four varieties of their delicious
cheese, including an utterly unforgettable four-year cheddar.
Roelli
Cheese
Castle Rock
Organic
Dairy
Chris
Roelli carries
on a tradition of cheesemaking from
four generations of the Roelli family.
Out of Shullsburg, Wisconsin, Roelli
Cheese produces a wide selection of
fine, small batch, artisan cheeses. At
present, we carry only their amazing
Dunbarton Blue. This extraordinary
cheese was inspired by the great
farmstead Cheddars of England, and
mirrors those cheeses in its complex
flavor and texture with the added subtlety of fine blue veining. We hope to
bring more exceptional Roelli cheeses
in to our department in the near future.
Wayne and
Carla Kostka head
Castle Rock Dairy
near Osseo. Wisconsin. They represent the most recent
of five generations of farming in our
state. The Kostkas are committed to
sustainable, organic farming practices
and quality and craftmanship shows
in the dairy products they produce.
Currently we carry both their cream
cheese and their excellent créme fraiche, and we look forward to bringing
in more of their wonderful cheeses in
the near future.
Grass Point Farms
Alemar Cheese
Grass Point Farms markets
many of our great local cheesemakers did, with crafting an enduring
legacy in new American cheese
traditions. In Keith’s case, this
meant creating a truly magnificent Camembert from high quality
organic cow’s milk. Although not
strictly local—Keith produces his
one-of-a-kind cheese in Mankato,
Minnesota—Bent River Camembert is a masterpiece, and carries on
in the same tradition of small batch,
artisan cheeses that our customers
demand.
So take some extra time the
next opportunity you have to visit
our cheese case, and explore the
magnificent products we carry for
you. Every holiday party and banquet can be made that much more
memorable and meaningful with
the addition of these fine, handcrafted Wisconsin cheeses. Also,
please don’t miss out on our annual
Cheese Sampling in December.
Many of the cheeses you’ve just
read about will be there for you to
sample, and many of the craftsmen
and women will be on hand for you
to meet. Thank you again for making this year so very special for all
of us; and we look forward to the
coming year with your enthusiastic
support.
Keith Adams became obsessed, as
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21
PRODUCER PROFILE
by Andrew Klay, Wellness Staff
W
here would you turn to if
you had just read about
an obscure herb that
might be able to improve
your health? You might think, “I’ll
never be able to find this.” However,
Herb Pharm might have just what
you’re looking for. The company
prides itself on offering not just the
most well-known herbs (though they
have plenty of those, too), but also
those medicinal herbs that are difficult
to find on the market today. This past
June, I had the incredible opportunity
to tour the farm and facilities of Herb
Pharm, one of the most respected
herbal products producers in the
world. Nestled in a valley in Southern
Oregon near the town of Williams,
the “Pharm farm” is an 85-acre certified organic farm where the company
grows over 100 species of medicinal
plants for use in their herbal extracts.
Half of the plant material (by weight)
that Herb Pharm uses for its extracts is
grown right there. Beyond their fields
of Chamomile and Echinacea lie the
Siskiyou Mountains, some of which
were still snow-covered during my
visit, due to the unusually cool spring.
Herb Pharm has humble roots.
The company was born in 1979 in the
kitchen of founders Ed
“Herbal
Ed”
Smith
and
22
Sara Katz, a result of their passion for
plant medicine and popular demand
for quality herbal products that were
not readily available in the United
States at that time. They first started
making tinctures in canning jars and
strained the extracts using coffee filters. The founders recall being floored
when they discovered they could actually make a living selling the herbal
extracts that they had been producing purely for the fun of it. When a
retailer in California inquired if they
had a catalog of their product offerings, Ed replied, “I’ll have one for
you tomorrow,” and then went home
to make one. Since then, their catalog
has grown to include over 275 different herbal products. Although their selection of offerings has changed, their
commitment to organic agriculture
and respecting the wisdom of nature
remains the same.
Product development
The company prefers to grow their
own herbs whenever possible, in order
to have complete control over the
entire process. However, the climate
of Southern Oregon is not suitable
for growing some plant species. In
these cases, Herb Pharm buys the herb
directly from other certified organic
growers or wildcrafters that they know
personally. Wildcrafting is the
practice of harvesting plants in
their wild habitat, for medicinal
or food purposes. Ed travels
the world seeking out sources
of herbs that meet the company’s rigorous standards. In
the case of wildcrafted herbs,
Herb Pharm always makes
certain they are buying from people who are
harvesting the herb in an
ethical way so as to ensure
long-term sustainability.
Mainstream science
continually searches to
identify which constituents
in a particular herb are the
“active” ones. However,
consensus over which components are
active changes over time as science
continues to discover new components
of the plant that seem to be responsible for the herb’s actions on the body.
For this reason, Herb Pharm does not
alter the naturally occurring range of
constituents in an herb, but ensures efficacy through quality control methods
in harvesting and processing. “Having
our own farm assures consistency and
quality from seed to shelf,” states Ed.
“This includes procuring organic seed,
planting and cultivating in appropriate soil conditions, harvesting at the
optimal time of season and day, and
then carefully drying and storing for
future use, or direct delivery of the
fresh herbs to our production facility
for immediate extraction.”
Quality control
All batches of incoming herbs,
whether they are grown on the Pharm
or elsewhere, undergo a series of tests
to ensure that only the highest quality
herbs are used. The company follows
the Good Manufacturing Practices
Mullein up close.
(GMPs) in production and documentation mandated and audited by the
Food and Drug Administration. Over
2,000 steps are taken in the creation
of an Herb Pharm herbal extract to ensure quality and accuracy. Every herb
is examined using High Performance
Thin Layer Liquid Chromatography
(HPTLC) to see the layout of constituents in the herb, and provide absolute
confirmation of the herb’s identity.
All herbs are tested for heavy metals, bacteria, mold, yeast, and fungus.
Every piece of equipment, countertop,
ventilation system, etc. is microbiologically tested for possible contamination as well.
Both Willy Street Co-op locations
carry a wide variety of Herb Pharm’s
medicinal herb tinctures, ranging from
the well-known Echinacea to the more
exotic Rhodiola. (While both Willy
East and Willy West carry many of
the same Herb Pharm tinctures, their
selections are not identical). Tinctures
are made by mixing fresh or dried
herbs with alcohol and sometimes
vegetable glycerin. Each herb species is extracted according to its own
unique biochemical and physical
qualities. The herb is “steeped” in the
alcohol and/or glycerin (known as the
menstruum) for a period of three to
four weeks and agitated daily. When
the herb has been extracted as fully
as possible (at this point 90-95%
of the herb’s medicinal content has
been extracted into the menstruum),
hydraulic presses are used to separate
the menstruum from the fibrous herb
matter (known as the marc).
Tincture benefits
Herb Pharm specializes primarily in herbal tinctures. Many people
are accustomed to taking their herbs
in capsule form. While this format
for alcohol-based tinctures), so one
can keep the bottle on hand for a
long time without having to worry
about degradation of potency. People
commonly ask how much alcohol
they are actually ingesting when they
take a typical dose of an alcoholbased herbal tincture. According to
the Therapeutic Herb Manual by Ed
Smith, “The amount of alcohol you
consume in a dose of liquid extract
is actually very small. For example,
taking 30 drops of Echinacea liquid
extract (alcohol content of 45% to
50%) amounts to consuming 1/65th
of a can of beer or 1/85th of a glass of
wine. Also, if you mix those 30 drops
Herb Pharm’s field of mullein.
is convenient and effective, liquid
extracts have many advantages that
may appeal to people. Herbs in liquid
form do not need to go through the
digestive process before one can
derive benefit from them—they are
assimilated quickly, and are especially
valuable for individuals with impaired
digestion. The dosage is measured in
drops, and can therefore be adjusted
easily for those needing smaller doses.
Also, the shelf life is long (five years
of Echinacea liquid extract into two
ounces of water, that mixture would
contain only 0.59% alcohol.”
Environmental
champions
I was continually impressed
throughout my few days at Herb
Pharm with their integrity and dedication to sustainability. During our farm
tours, farm crew lead Mark Disharoon
pointed out a number of plant species
that are considered “At-Risk” or “ToWatch” by the United Plant Savers,
Sprinklers in the field.
including Echinacea, Goldenseal, Lomatium and others. According to Herb
Pharm’s website, “Our Pharm Farm
is recognized as a Botanical Sanctuary by United Plant Savers because
of our work with the conservation
and propagation of endangered native medicinal plants.” The company
also offsets 100% of their electricity
consumption by purchasing their electricity from off-site wind generators
and geo-thermal heat capture. Their
website also states, “Our...farm has
received Salmon Safe certification for
developing a long-term strategy to enhance and preserve riparian (streams
and creeks) areas on our farm and
wild lands, and for our ecologically
sustainable agricultural practices.”
Ed and Sara were awarded the Herbal
Industry Leader Award in 2008 by the
American Herbal Products Association for commendable business practices. Additionally, they were awarded
the Socially Responsible Business
Award at the Natural Products Expo
in 2006. Herb Pharm also donates a
portion of their net income each year
to various non-profit environmental
organizations.
One of my favorite parts of my trip
was a stroll I took around the beautiful “Pharm” in the afternoon sunlight.
Bumblebees buzzed along from flower
to flower. Although the sunlight was
strong, it was the dry kind of heat
that we hear about in Wisconsin but
remains elusive to us. I watched the
farm staff and interns planting seedlings and carrying out the day-to-day
business of operating a farm. For me
at least, a career involving both a
tranquil outdoor work setting and the
opportunity to grow plant medicine
for humankind is an enviable one. As
Herbal Ed puts it, “Our ultimate allegiance is to our customers, some of
whom literally rely on our products.”
Although an immense amount of work
goes into Herb Pharm’s products, it is
without doubt a labor of love.
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23
Do-It-Yourself Skin Care
by Polly Sackett Westmont, Newsletter Writer
E
very year for the past eight
years, my girlfriends and I
plan a trip together as a way to
reconnect after our lives have
moved us to different cities. We have
varied our destinations from Montreal,
New Orleans, New York City and the
Indiana Dunes State Park. Our latest
adventure was a getaway to a spa a
few hours away from Madison. Before
our trip, we emailed back and forth
about the spa treatments that were
listed on the resort’s menu which had
names like The Sea Lime Sigh exfoliation and Burst of Radiance facial.
We each picked one or two services
and looked forward to spending the
rest of the time together languishing in
the resort’s pools and saunas.
The weekend delivered just what
we expected: relaxation and laughter.
The services from the spa were as
promised too; I enjoyed my facial and
I started thinking that this would be
a good time to “makeover” my facial
care products and routine which, after
15 years, needed some updating. Up
until that time, I had been dutifully
following the steps prescribed to me
by a department store beauty counter.
And, as I have become a more conscious consumer, I had to admit that
these products were not in line with
my values because of their use of
harsh synthetic chemicals and animal
testing. So after my facial, I spent
some time browsing the spa store and
investigating the labels on the expensive jars of products like the Sea Lime
Sigh. I wondered if I couldn’t make
some less-expensive versions of these
products using organic ingredients
sold at the Co-op. Upon returning
home, I took it upon myself to further
my knowledge about skin care and try
my hand at making some of my own
skin care products.
The skin and the
acid mantle
One interesting aspect I learned
about was a thin layer atop the skin
called the acid mantle. The acid
mantle acts as our skin’s first line
of defense because it interacts with
every molecule that graces its surface. The acid mantle is composed
of several elements including sebum
and sweat which help the mantle stay
within a specific acidic pH range
of 4.5 and 6.2. This acidity helps to
24
neutralize alkaline contaminants and
pollutants and wards off bacteria
and viruses. The body does its job to
maintain the acid mantle, and we can
help to encourage its upkeep through
regular cleaning, exfoliating, toning,
and moisturizing. But we must take
caution against the numerous facial
products that contain too-strong alkaline cleansers. They can strip the acid
mantle and leave the skin vulnerable
to the attack of bacteria and contaminants.
Cleansing, exfoliating,
toning, moisturizing
and protecting from
the sun
In addition to learning about the
acid mantle, I also examined the
basic protocol of skin care: cleaning,
exfoliating, toning, moisturizing and
protecting the skin from ultraviolet
rays. Let’s review:
Cleansing: Cleaning your face at
least twice a day with a mild cleanser
is a good jumping-off place for skin
care. Washing and toning your face
before bed is an often-overlooked
step, but it is important to remove the
pollutants and dirt that accumulate
throughout the day in which bacteria
can thrive. That said, many aestheticians recommend skipping nightly
moisturizer in order to allow the skin
to perform metabolic processes of cell
growth, regeneration, and repair.
Exfoliating: The skin is responsible for removing one-third of the
body’s waste which translates to about
one pound a day in the form of dead
skin and perspiration. A mild daily
exfoliation can aid in the turnover of
dead cells and leave the skin smoother
and more ready to accept healing
nutrients and hydration.
Toning: The next important step
is reclaiming the skin’s proper pH
after cleansing. Soaps typically have a
higher and more alkaline pH of eight
to eleven. The lower pH of toners,
face splashes, and astringents help to
restore the pH preferred by the acid
mantle.
Moisturizing: After the pH is
restored, moisturizing is an essential
next step with products like facial
serums and moisturizers. Facial
serums are composed of oils that
have a smaller molecule size and can
descend and deliver nutrients into the
deeper layers of the skin. On the other
hand, moisturizers have larger molecule size, are deposited on the upper
layers of skin and serve their purpose
by adding moisture and locking in
existing hydration. There is not a need
for both serum and moisturizer, but
together they team up to give the skin
maximum nourishment, hydration and
protection.
Protecting from the sun: This
step is arguably the most important
part of skin care. Sun exposure during
early and late day could be opportunities for vitamin D production, but
lengthy mid-day time outside necessitates the use of sunscreen.
Some ground rules to
making your own skin
care products
Now that we have the basics of
skin care down, we should cover the
ground rules to do-it-yourself (DIY)
skin care products. Just like with
cooking, make sure your ingredients
are fresh and that your tools and hands
are immaculately clean in order to
avoid introducing bacteria to your
final products. And also just like with
food, skin care products made in the
home don’t have an infinite shelf
life. Discard something if it begins to
smell spoiled or is growing mold. To
increase the life of your concoctions,
consider storing them in a cool and
dark place.
When choosing your ingredients,
a good maxim to follow in making
your own body products is: don’t
put anything on your skin that you
wouldn’t eat. (I would argue that the
converse is also true: don’t eat anything that you wouldn’t put on your
skin). If you have food allergies, avoid
using those allergens in your products
and be sure to test all of your products
on a small patch of skin to ensure you
have no reaction before you proceed
with a treatment. And after you have
prepared and packaged your products,
be sure to label the container with the
list of ingredients.
Making your own skin
care: getting creative
The practice of making your own
body care products can also be likened
to cooking: follow a general recipe
and add your own personal touches.
A good starting point is to look at
the ingredients of your favorite skin
care products and find something you
would like to emulate. Don’t be deterred when you come across a chemical or genus and species name. For example, Tocopherol is just the chemical
group name for Vitamin E, Lavandula
angustifolia refers to lavender used in
essential oils, and “herbal infusion” is
a fancy way of saying “herbal tea.”
A great way to obtain ingredients
is to open your cupboards and forage
through your garden. If you are missing something, head to the Co-op; in
fact the ingredients for the recipes included in this article can all be found
in either the produce, bulk, packaged
foods or Health & Wellness department. Most of the ingredients are
inexpensive so don’t be afraid to make
mistakes. This process is all about trial
and error. And be sure to take notes as
you work in case the mad scientist in
you discovers something brilliant.
Gifts
Homemade skin care products
make for great gifts especially if they
come in a pretty package. The Co-op
sells some great looking dark-colored
bottles that will help to preserve the
volatile properties of herbs. Wide
mouth half-pint jars are well suited
for bath salts and body scrubs. Be
creative!
The Sea Lime Sigh ingredient list
gave me some initial inspiration and
from there, I began concocting recipes
for several skin care products. I share
some of my favorites below.
My body scrub recipe
1/2 cup sea salt
1/2 cup of base oil like almond oil or
olive oil
5 drops lime essential oil.
Directions: Use coffee grinder or
a mortar and pestle to get the sea salt
down to a granule size that will not
be too rough on the skin. If you use a
coffee grinder, I suggest you use one
that is specifically devoted to grinding herbs, not coffee, otherwise you
will end up with facial products that
have residual coffee oils and coffee
that tastes like your skin care products. The Co-op sells coffee grinders
in the coffee section of the store. In a
clean measuring cup, measure out the
almond oil and mix in the essential
oil drop-by-drop. Once the oils are
mixed, slowly add the sea salt and
stir. Put the mixture into a container and label.
It is best to use this product
in the shower. Spread the
mixture over the skin and
gently massage into the
skin. The salt will act as a
disinfectant and help exfoliate while the oils will penetrate into
the skin. Once complete, rinse off the
residual oils and salt, shower as normal and take caution against slipping
in the tub.
For some variation on this recipe,
try swapping sugar for salt, as it can
be less drying. It should also be noted
that the above mixture makes a great
body scrub, but is not suitable for the
face.
Facial exfoliant
The face needs gentler mechanical and chemical exfoliation measures
like the following duo below:
2 tsp. finely ground sunflower seed
1/3 cup applesauce.
Directions: Mix the two together
in a small bowl. After cleansing face,
apply to mixture to neck and décolletage and, as with all facial exfoliants,
very gently massage into the skin to
lift off the dead skin cells; any scrubbing will leave damaging microscratches on the skin. This mixture
can be left on for a few minutes al-
lowing
the chemical exfoliant malic acid (from the
apples) to work away at
dead skin cells. Once complete, rinse well.
Alternate exfoliants
Some alternate ingredients for a
facial exfoliant include: finely ground
cornmeal or oat flour and cream
or yogurt; the cream can add extra
moisturizing for drier skin, and yogurt
contains lactic acid that also works as
a chemical exfoliant.
Additional chemical exfoliants
include lemon juice, pineapple juice,
white vinegar and apple cider vinegar.
Although these can be too harsh for
most faces, they make great softeners
for rough elbows knees and feet. Consider a foot soak in a basin of 2 cups
of water and 2 cups of white vinegar.
After the soak, use a pumice stone to
work on softened calluses. For a little
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more invigoration, add 5 drops of peppermint essential oil to your footbath;
or for a mini foot massage add some
marbles to the bottom of the basin and
roll beneath tired feet. Once done, dry,
moisturize and put on some cotton
socks.
Hand exfoliants
Hands also need some extra TLC
this time of year. Try this terrific hand
exfoliant:
1/4 cup baking soda
3 tsp. base oil like walnut or olive oil
2 drops sweet orange or lemon essential oil
To compose, follow the same
instructions I outlined in my body
scrub recipe. Once you have a paste,
massage hands together for a minute
or two, focusing especially on the dry
and rough parts of the hands. This is a
perfect mixture to keep in a jar next to
your kitchen sink.
Bath Salts
Not only are salts good as cleansers and exfoliants, they can also be
great for a good old-fashioned tub
soak. In addition to sea salt, also consider Epsom salt, kosher salt, or any
other salt that sounds interesting. Here
is a reliable bath salt recipe I use for
my children’s bath.
1 cup Epsom salt (great for soaking
sore muscles)
10 drops of an essential oil
I vary the kind of essential oil
that I use depending on what kind of
day we are having: if we are winding
down from a long day, I add lavender
essential oil. If the kids are stuffy and
have drippy noses, I substitute eucalyptus essential oil. And because life
with kids isn’t predictable, I have the
individual ingredients right near the
tub where I can add them separately
and directly to their bath if I don’t
have a pre-made mixture of bath salt
whipped up.
But if you have some time, here
is the way to pre-make a bath salt:
measure out the bath salt and place it
in a shallow bowl. Add the essential
oil drop-by-drop to the salt and shake
or stir after each drop. Bath salts make
great gifts; place your finished bath
salt in a fancy tin, add a pretty label
and tie with ribbon. Or, use a muslin
bag full of not only the bath salts, but
also some herbs like crushed pine
needles, lemon balm, sage or lavender
buds.
Facial masks
Spending some time soaking in
the tub can also be the perfect time to
give yourself a facial mask. Masks are
a great way to deep clean and nourish
the skin. Masks can be composed of
clays, finely ground grains, brewer’s
yeast, or even fresh fruits.
Basic Clay facial mask
1 Tbs. of white clay (or brewer’s yeast
for oily skin)
1 Tbs. water or green tea (or cream
for dryer skin or Aloe Vera for oily
skin)
In your palm, or in a bowl, mix
together the ingredients. Use your
fingers to spread paste onto freshly
cleansed face, neck, and décolletage.
If you allow the mask to fully dry, the
clays will draw out excess oils, but for
very dry skin, consider gently massaging the mask on, leaving it for a
minute, and then rinsing it off before
it dries. This will minimize the loss of
precious facial oils. Rinse with cooler
water to constrict pores and then apply
toner.
Facial masks can also be made out
of fresh fruits. Consider mashed avocado or pureed persimmon as ingredients for a mask. For drier skin, add
cream or buttermilk. For oily skin, try
an egg white and arrowroot powder
Toners
Once you have pampered yourself
with a long bath and facial mask, it is
time to restore the skin to its proper
pH. Hydrosols can be a great for this
job. Hydrosols are the watery distillate
byproduct produced when essential
oils are distilled. Hydrosols can be a
way to get the nourishing and healing
benefits of a plant in a milder form
than essential oils. And hydrosols also
make excellent candidates for toners
because they have a pH between five
and six.
For oily, combination, or
acne-prone skin
Witch hazel makes for a stronger
astringent to tone the skin.
1 cup witch hazel
1 Tbs. of ground rose buds,
6 drops of geranium essential oil
Put this mixture together in a wide
mouth half-pint jar and allow it to
steep for two weeks, shaking it every
day. Once complete, strain the liquid
and pour into a spritzer for easy toning
following your facial cleanse.
Oils and moisturizers
After your skin has returned to
its proper pH, putting on oil and a
creamy moisturizer is the perfect
way to get rid of itchy winter skin. A
simple good oil recipe can be composed of
1 cup base oil, like walnut or sesame
oil
15 drops lavender essential oil (or
any essential oil)
Put this mixture into a squeeze
bottle so you can portion out the right
amount and spread over the skin.
Moisturizer recipe
Moisturizers are a little trickier to
compose, but relatively easy nonetheless. The following moisturizer recipe
is great for any part of the body and
gentle enough for the face.
1/3 cup apricot kernel oil
2 Tbs. Shea butter
1 1/2 Tbs. rose geranium hydrosol
3 drops vitamin E (you can even
prick open a vitamin E capsule if
you don’t have a bottle of Vitamin
E)
8 drops lavender essential oil
8 drops Moroccan blue chamomile
essential oil
8 drops Vetiver essential oil
In a double boiler (if you don’t
have a double boiler, you can easily
substitute a pot of water with a pyrex
glass measuring cup placed in it) heat
the Shea butter and oil on low setting
until the mixture is melted. Stir the
oil and fat together well. In a separate pot, or in the microwave, warm
the hydrosol until lukewarm. Slowly
pour the hydrosol into the oil, stirring
constantly with a wire whisk until
the mixture is thick and smooth. The
important part is to get the oil mixture and hydrosol to similar temperatures so that they can be allowed to
emulsify. Remove the mixture from
heat, and let the entire mixture cool
to room temperature before adding the essential oils and vitamin E,
THIS MONTH’S
WELLNESS WEDNESDAY
IS DECEMBER 7TH
1st w e d n e
s
y ea
a
d
month
off
Next month’s Wellness Wednesday is January 4th.
26
which will ensure that these will not
be compromised by heat. Pour the
mixture into a nice jar, and as it cools
continue to stir or shake to prevent
mixture from separating.
As with all of the above recipes, feel free to make substitutions
to your moisturizer. For example,
consider substituting jojoba oil for
apricot kernel base oil or substituting cocoa butter or beeswax (if you
are not vegan) for the Shea butter.
And you don’t necessarily need to
add hydrosol, consider green tea or
Aloe Vera instead. For the essential
oils, Ylang Ylang, Rose Geranium or
Clary Sage essential oils can easily
be used as substitutes.
Sunscreens
One product I haven’t tried creating is my own sunscreen. Instead,
I have been using a product off the
shelf. But from what I have read,
the best sun blocking agents are zinc
oxide and titanium dioxide, so if you
do want some Sun Protection Factors into your moisturizers, consider
adding these.
Now that you are armed with a
little bit of knowledge, it is time to
try out your own recipes. And consider doubling or tripling the batches
of your favorites concoctions to send
to your far-flung friends. I might
have a few ideas in mind for my
traveling companion gal pals. In fact,
I might give DIY sunscreen a try
because next year’s vacation with the
ladies is shaping up to be surf camp!
USA Made,
locally dyed
and screened,
organic
Solidarity onesies
and t-shirts!!
SOLIDARITY
FOREVER
608-251-6445
wildchildclothes.com
1813 Monroe St. Madison, WI
When you need
encouragement
and support,
help is at hand.
»
»
»
»
Complicated Relationships
Loss & Trauma
Addiction
Depression & Anxiety
It is possible to feel better.
Tamar Zick, LPC
Wise Ways Herbal
Joy: Uplifts Mind and Spirit! This
tincture is a holiday season must have. Who
couldn’t use a little more Joy? And it’s local!
Willy East and West.
Indulgence Chocolatiers
These decadent chocolate bars are handcrafted
in Milwaukee and come in a unique variety of
combinations. The Co-op currently carries six of the
varieties, including Mayan Spice, Cranberry Pumpkin Seed and
Vanilla Malt. All varieties pair excellently with any type of meal and make
excellent gifts for those chocolate lovers in your life. Willy West.
Next Organics—Dark Chocolate Covered Fruits
and Nuts
Some things are better when covered in delicious organic dark chocolate and this is definitely
the case with the dried fruit and nuts from Next
Organics. Next Organics is a brand of Tropical Valley Foods, a company
that believes in healthy food, environmentally sustainable growing methods
and equitable relationships with the growers. Their organic dark chocolate
covered fruits and nuts are sensational. Currently you can find these items
in the bulk aisle of Willy West.
Licensed Professional Counselor
2453 Atwood Avenue 201A
(608) 240-0488
tamarzick.com
Steve Zahn
AAMS®
Money
management for
a positive impact—
on your life and our
whole world.
[email protected]
608.251.0811
Steve Zahn is an Investment Advisor Representative of
First Affirmative Financial Network, LLC, an independent
registered investment advisor (SEC File #801-56587).
Frontier Natural Products Co-op—Pepper Fusion Grinders
Pepper Fusion Grinders perfectly pair the hot, biting flavor
of whole organic peppercorns with a select complementary
spice. Use the adjustable grinder top to select your preferred
grind size and release the full flavor of each peppercorn. Check
out the spice set in the bulk aisle at Willy West for specific offerings.
Willy West Sandwiches
Grilled Ahi Tuna Sandwich (choice of bread, yellowfin tuna fillet, lettuce, tomato, choice of salsa verde or roasted red pepper and garlic aioli);
Eat Local Challenge BBQ Pork Sandwich (Clasen’s roll, Triple Crown
BBQ Sauce, Willow Creek pulled pork shoulder and Bel Giosio provolone
cheese); Grilled Portabella Sandwich (Marinated grilled portabellas served
on a pretzel roll with caramelized onions and blue cheese); Bahn Mi (Baguette topped with a slaw of pickled carrots and daikon radish, cucumbers,
cilantro, chilies, Willow Creek paté and mayo); Veggie or Vegan Bahn Mi;
Sandwich Challenge Winner: Micah’s Shining “Star” Chicken Avocado
Club (choice of bread, roasted red pepper and red onions, sprouts, avocado,
cucumber, lettuce, tomato and tarragon mayo).
SPECIAL STORE HOURS
January 1st: CLOSED
27
RECIPES AND
DRINK RECOMMENDATIONS
DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON
Take 10% off recommended beverages… Just show your Willy Street
Co-op Owner card at Star Liquor!
Indian Spicy Salad with Pomegranate seeds
Adapted from www.kayotic.nl/blog.
This inventive salad is a nutrition powerhouse, and sure to zest up these
blah winter days!
1 small onion, minced
1/2-inch ginger, grated
1 red chili, de-seeded and finely chopped
1 cucumber, de-seeded and chopped
1 tomato, chopped
1 tsp. ground chili
1 Tbs. garam masala
2 Tbs. sesame or peanut oil
1 c. chickpeas
1/2 lemon
Salt and pepper to taste
1/3 c. cilantro, chopped
1 pomegranate, seeds removed and set aside.
4 Tbs. yogurt (Greek-style strongly recommended)
Additional cilantro for garnish
Naan or Papadums on the side
Directions: Heat oil in a skillet/frying pan. Add the ginger, onion,
and chopped chili to the oil. Fry over medium heat until onions are soft
(about 5 minutes). Add the chickpeas and cook for an additional 5 minutes or so, until golden. Add the chili powder and garam masala and cook
an additional 2-3 minutes, until fragrant and even more golden. Remove
from heat and add salt/pepper or additional spices as desired. Combine the
cucumber, chopped cilantro, and tomatoes in a separate bowl. Toss with a
good squeeze of lemon juice. Divide the cucumber/tomato/cilantro mixture
between 4 plates and top with chickpea mixture. Dollop each plate with a
tablespoon of yogurt. Sprinkle pomegranate seeds over the salads. Serve
naan or papadums on the side. Enjoy! Makes 4 servings
Star Recommends: Weingut Eugen Muller Gewurztraminer
Spatlese—With essence of violets and cherry wood smoke this
Gewurztraminer is neither dry nor over sweet. The residual sugar
it does possess will complement the spicy elements of this salad.
German wines and spicy food make a delightfully perfect pairing.
Chocolate Satsumas
Adapted from valleynaturalfoods.com.
6 satsumas or seedless clementimes, peeled
6 3.5 oz milk or dark chocolate bars, broken into pieces
Directions: Prepare a cookie sheet by lining it with parchment or wax
paper. Set aside. Using a double boiler, very slowly melt the chocolate bars
over low to medium-low heat. Do not stir. When the chocolate looks soft and
malleable, remove from heat. Stir until creamy. Dunk one whole, peeled fruit
at a time into the melted chocolate. Rotate using a couple of spoons until it
is thoroughly coated. Place on your prepared cookie sheet. Repeat with all
of the satsumas. Set in a cool place to harden. Store in refrigerator and eat
within 3 days. Makes 6.
Star Recommends: Educated Guess Cabernet Sauvignon—This wine
also contains Merlot, Malbec, Cabernet Franc and Petit Verdot making it more of a Bordeaux blend than simply a Cabernet Sauvignon.
The rich, jammy flavors win over a bright note to complement the
bitterness of the dark chocolate here and they will also match well
with the acidity of the Satsumas.
28
Eggplant Sauté with Shallots, Basil
and Oregano
Adapted from www.foodfit.com.
A wonderful dish that is excellent over rice, couscous or quinoa.
2 tsp. olive oil
1 tsp. crushed garlic
1 shallot, diced
4 c. cubed eggplant
Salt to taste
Black pepper
1 Tbs. freshly chopped basil
1 Tbs. freshly chopped oregano
2 Tbs. freshly grated Parmesan cheese
Directions: In a medium skillet, heat olive oil over medium heat. Add
the garlic and shallot and cook for about 1 minute, infusing the oil with their
flavors. Add the eggplant cubes, salt, pepper, oregano and basil. Sauté with
olive oil mixture until the eggplant is slightly browned and becomes tender
(about 5 minutes). Remove from skillet and sprinkle with Parmesan cheese.
Serve hot! Serves 4.
Star Recommends: Bodega Tintaralbla Garanacha Spanish Inspiration—Truly a Spanish inspiration from the Almansa region! This is a
passionate young red wine filled with hope, a hint of spice and rich
with lustiness. A hearty dish like this deserves a wine like this.
Roasted Endive with Satsuma Glaze
Adapted from www.yummly.com.
The sweetness of the satsuma glaze provides a lovely counterpoint to the
bitterness of the endive. This is a lovely holiday side dish option.
1 c. freshly squeezed satsuma juice (takes about 4 satsumas)
6 heads Belgian endive, trimmed
1 1/2 Tbs. olive oil, divided
3/4 tsp. salt, divided
1/2 tsp. black pepper
1 Tbs. chopped fresh chives
2 tsp. grated satsuma rind
4 tsp. fresh lemon juice
1 tsp. honey
1/4 tsp. ground coriander
3 Satsuma oranges, peeled and sectioned.
Directions: Preheat oven to 450ºF. Oil a jellyroll pan. Bring the satsuma
orange juice to a boil over medium-high heat. Cook until reduced to about
1/3 c. Set aside 4 tsp. reduced juice. Cut each endive in half lengthwise.
Arrange in a single layer on your prepared jellyroll pan. Brush each endive
with the reduced juice. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Bake
until golden, about 10 minutes. Combine 1 Tbs. olive oil, 1/2 tsp. salt, 1/4
tsp. pepper, chives, reserved 4 tsp. of juice, coriander, honey, lemon juice,
satsuma zest and whisk thoroughly. Place roasted endives on a platter and
top with the Satsuma sections. Drizzle with glaze. Enjoy! Serves 6.
Star Recommends: Morgan Sauvignon Blanc: To quote the winemaker—“Our Sauvignon Blanc is a proprietary blending of the
Sauvignon Musque and classic Sauvignon Blanc clones. Sauvignon
Musque is a cultivar that we prize for its aromatic intensity and
citrus, tropical fruit flavors.” Those exact flavors are what make this
a great pairing for this dish.
Satsuma/Avocado Sandwich Spread
Pomegranate Chicken
Adapted from www.sabjimatablog.com.
1 Tbs. Dijon mustard
1 satsuma orange, peeled and seeded
1 large avocado, pitted and diced
1/2 inch piece of ginger
1/2 tsp. salt
Directions: Place all ingredients in food processor and pulse until smooth
and creamy. That’s it! Makes approximately 1/2 c.
Star Recommends: Francis Coppola Pinot Noir—Offers a rich, velvety
texture, profuse aromatics, and a beautiful tapestry of juicy fruits
and spice nuances. Describing the wine almost sounds like describing the spread.
Adapted from allrecipes.com.
The tangy pomegranate seeds infuse the sauce for this savory chicken
dish. Excellent with a rice pilaf and leafy green.
1/4 c. olive oil
1 Tbs. minced garlic
1 chicken (3-4 lbs), quartered
1 pomegranate, halved
1/4 c. dry white wine
juice of 1 lemon
1 Tbs. cinnamon sugar
Salt and pepper to taste
Directions: Preheat oven to 375ºF. Mix oil and garlic together in a shallow dish. I recommend using a spoon to mash the garlic slightly in the oil,
to further release its delicious flavors. Brush the chicken with the garlic oil,
making sure to cover all surface areas. Place the oiled chicken in a shallow
baking dish and drizzle the remaining oil over the chicken. Bake for 45 minutes, basting several times with the juices from the pan. If necessary, add a
bit of water to the pan for basting purposes. When the skin is browned and
juices run clear when a thigh is pierced at its thickest point with a fork, you
know your meat is done. Remove 1 Tbs. of seeds from the pomegranate. Set
these aside for garnishing the dish later. Take the rest of the seeds out of the
pomegranate and squeeze out the juice through a sieve into a dish. Set aside.
In a small, non-reactive saucepan, mix the pomegranate juice, wine, lemon
juice and cinnamon sugar together. Bring this mixture to a boil, than immediately reduce the heat to low. Cook for 5 minutes. Season with salt and
pepper to your liking. Transfer the roasted chicken to a serving platter and
pierce each piece several times. Pour the sauce over the chicken. Garnish
with the extra pomegranate seeds and serve at room temperature. Serves 4.
Star Recommends: Sebastiani Chardonnay—A great example of
what Sonoma Chardonnay can be at a very reasonable price. Balanced and crisp with a good dose of oak, this wine will complement
nicely the pomegranate and chicken.
Roasted Butternut Squash and Shallot Soup
Adapted from Cooking Light, Nov 2008 and www.myrecipes.com.
4 c. cubed butternut squash, peeled (~1 1/2 lb.)
1 Tbs. olive oil
1/4 tsp. salt
4 large shallots, peeled and halved
1 1/2-inch piece peeled fresh ginger, thinly sliced
2 1/2 c. chicken or veggie broth, or water
2 Tbs. chives, chopped
Black pepper to taste
Directions: Preheat oven to 375ºF. Pull out a roasting pan or cookie
sheet large enough for your squash pieces. Combine the squash, olive oil,
salt, shallots and ginger in a bowl. Toss, making sure everything is thoroughly coated with oil. Bake at 375º for 50 minutes or until tender, stirring
every 15 minutes or so. Cool for 10 minutes. Combine the roasted squash
mixture and the broth/water in a blender or food processor. Blend until
creamy and smooth. (This may need to be done in rounds—be careful not to
burn yourself!) Pour the puree into a large saucepan and cook over medium
heat 5 minutes, or until hot and steaming. Top with chives and pepper. Serve
and enjoy!
Star Recommends: Dona Paula Los Cardos Malbec—The rich rustic
flavors of this soup will be perfectly married to the lush, plum and
chocolate goodness that this terrific value of a Malbec provides.
Our guess is that you will not stop at one cup of soup, or one glass
of wine.
Yogurt with Pomegranate, Honey and
Pistachios
Adapted from www.junglefrogcooking.com.
A light but sumptuous dessert—perfect in the middle of the holiday season! This dish is simple, tasty, sweet and tangy, and it is also quite pretty.
8 oz. Greek yogurt
1/2 c. whipping cream
1 handful of pistachios, roughly chopped
1/4 c. pomegranate seeds
4 Tbs. honey (+/- a Tbs., according to your tastes)
Directions: Take two small glasses and pour a layer of honey in the bottom of the glass. The honey is surprisingly effective as a sweetener, so be
conservative with the amount! Place your chopped pistachios in one small
bowl, and your pomegranate seeds in another. Combine the yogurt and whipping cream together in a bowl. Whisk until it begins to thicken. Continue to
whisk until the texture is thick enough to loosely hold its shape on a spoon.
Carefully spoon this delicious whipped mixture on top of your honey layer.
Add another small layer of honey on top of the yogurt. Then sprinkle alternating layers of pomegranate seeds and pistachios. Makes 2 servings.
Star Recommends: Pedro Romero Cream Sherry—This sherry was
rated 90 points by Wine Advocate and is a heck of a bargain. It is
medium dark amber colored and has soft, sweet, creamy nutty flavors. This will complement the honey and pistachios and offer a nice
contrast to the tangy flavors in this dish.
Caramelized Shallots
Adapted from www.smittenkitchen.com.
Serve alongside a salad, chicken, lamb... whatever you like. These shallots are phenomenal. If you’re an onion lover like me, you might not even
bother to pair them with anything!
6 Tbs. unsalted butter
2 lbs fresh shallots, peeled with roots intact
3 Tbs. sugar
3 Tbs. good red wine vinegar
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 Tbs. chopped fresh flat-leaf parsley
Directions: Preheat the oven to 400ºF. Pull out a 12-inch ovenproof
sauce/fry pan. If you do not have such a pan, start the shallots in a frying pan
and then transfer to a baking dish when it’s time to put it in the oven. Melt
the butter in your saucepan of choice over medium heat. Once it is completely melted, add the shallots and sugar. Toss to coat. Cook over medium heat
for about 10 minutes, tossing occasionally, until the shallots start to brown.
At this point, add the vinegar, salt and pepper. Toss well! If necessary, transfer your shallots and sauce into the baking dish. Place shallots in oven and
roast for 15-30 minutes, until the shallots are tender. Season with salt and
pepper to taste. Serve hot, sprinkled with parsley. Enjoy! Serves 4.
Star Recommends: Clayhouse Winery Adobe White—The Adobe
White has a golden straw color and fine floral notes of orange blossom and lemon citrus. Pear, peach and honeydew melon aromas
jump from the glass. The creamy mouthfeel comes from a short time
on the lees. The mouthwatering fruit flavors are of apple and stone
fruit, with nuances of pumpkin pie spice and tea. The finish is crisp
and balanced.
Please drink responsibly.
29
NEWSBITES
CONSUMERS SPEAK UP
AGAINST MONSANTO’S
GE SWEET CORN
In response to Monsanto’s
release of the company’s first
genetically engineered sweet
corn for human consumption, a
coalition has collected more than
264,000 petition signatures from
consumers who refuse to purchase
the corn and are asking retailers and food processors to reject
it. The coalition, including the
Center for Environmental Health,
Center for Food Safety, CREDO
Action, Food Democracy Now!,
and Food & Water Watch, announced that they have delivered
the signed petition to 10 of the
top national retail grocery stores
including Wal-Mart, Kroger and
Safeway, and top canned and
frozen corn processors including
Bird’s Eye and Del Monte.
Two major national food companies, General Mills and Trader
Joe’s, have already indicated
that they will not be using the
Monsanto GE sweet corn in their
products, according to replies the
companies sent to a request from
the Center for Environmental
Health.
Monsanto is aiming to grow
its GE Sweet Corn on 250,000
acres next year, which is roughly
40 percent of the sweet corn
market. They believe the corn will
be used primarily in frozen and
canned corn products, but could
also be sold as fresh corn on the
cob through retailers.
For the full story, see www.
foodandwaterwatch.org.
SPECIAL
STORE HOURS
December 24th: open
7:30am–6:00pm
hours
January 1st: CLOSED
30
Reprinted with permission.
NEW FARM SUBSIDY DATABASE REVEALS INDIVIDUALS
CASHING BIG AG’S FEDERAL CHECKS
The Environmental Working Group released a new Direct Payment
Database today, giving taxpayers a look inside the complex agriculture partnerships and corporations that got the lion’s share of $4.7 billion in federal
direct payments to farmers in 2009. EWG found that the ten agribusinesses
receiving the biggest payouts raked in a total of $5.4 million. The biggest
payments went to large agribusinesses in the southern states of Arkansas,
Louisiana, Georgia, Tennessee and Mississippi.
The database also provides the names of the individuals who ultimately
cashed the subsidy checks, whose identities have been hidden by these corporate structures and not publicly disclosed by the US Department of Agriculture since the 2008 farm bill.
Direct payments, promoted as a safety net for working farm and ranch
families, are in reality annual cash giveaways to the most profitable businesses in farm country. The average crop subsidy payment to the top ten
recipients in 2009 was $542,172 apiece—about 10 times more than the average American earns annually. A total of 160 individuals ultimately collected
payments through these 10 farm enterprises.
For more information, see www.ewg.org.
LONG-RUNNING EXPERIMENT SHOWS ORGANIC
FARMING IS PROFITABLE
Organic crop systems can provide similar yields and much higher
economic returns than a conventional corn-soybean rotation, according to
thirteen years of data from a side-by-side comparison at Iowa State University’s Neely-Kinyon Research and Demonstration Farm.
The Long-Term Agroecological Research (LTAR) Experiment shows
that organic crops can remain competitive with conventional crops even
during the three-year transition to organic. Averaged over 13 years, yields
of organic corn, soybean and oats have been equivalent to or slightly
greater than their conventional counterparts. Likewise, a 12-year average
for alfalfa and an 8-year average for winter wheat also show no significant
difference between organic yields and the Adair County average.
Organic crops fetch a premium price on the market and eliminate the
need for expensive inputs like herbicides and synthetic fertilizers. As a
result, they are far more profitable than conventional crops. Craig Chase,
interim leader of the Leopold Center’s Marketing and Food Systems Initiative and extension farm management specialist, calculated the returns to
management—that is, the money left over for family living after deducting
labor, land and production costs—for both systems. He based his calculations on actual LTAR data from 1998 to 2004, as well as scenarios modeled with enterprise budgets.
Both methods gave the same result: On average, organic systems return
roughly $200 per acre more than conventional crops.
For more on the study, see www.leopold.iastate.edu.
FDA TURNS DOWN PETITIONS TO WITHDRAW
MEDICALLY IMPORTANT ANTIBIOTICS FROM ANIMAL
AGRICULTURE
Center for Science in the Public Interest Executive Director Michael F.
Jacobson released the following statement regarding the rejection of their
petition to prohibit medically important antibiotics from animal agriculture:
“We are disappointed that, after 12 long years, the FDA rejected our
petition and a more recent petition to ban non-medical uses of antibiotics in
animals. The industry’s irresponsible use of antibiotics in livestock increases
the prevalence of antibiotic-resistant pathogens, and those germs can cause
infections in humans that are difficult or impossible to treat. The industry has
long failed to cooperate voluntarily, and the FDA should take binding action.
Consumers cannot afford another decade of delay.”
For more from CSPI, see www.cspinet.org.
LAWSUIT AIMS TO
HALT GENETICALLY
ENGINEERED CROPS
ON MIDWEST REFUGES
A lawsuit filed in federal
court against the U.S. Fish &
Wildlife Service (FWS) seeks to
end cultivation of genetically engineered (GE) crops on fifty-four
national wildlife refuges across
the Midwest. The suit marks the
latest in a series of successful
lawsuits by public interest organizations to stop the planting of GE
crops on national wildlife refuges.
Filed in the U.S. District
Court for the District of Columbia, this federal lawsuit charges
that the Fish & Wildlife Service
unlawfully entered into cooperative farming agreements and
approved planting of GE crops
in eight Midwestern states,
including Wisconsin, without the
environmental review required
by the National Environmental
Policy Act and in violation of the
National Wildlife Refuge System
Administration Act and FWS’s
own policy.
“National Wildlife Refuges
are sanctuaries for migratory
birds, native grasses, and endangered species,” said Paige
Tomaselli, CFS staff attorney.
“Allowing pesticide promoting,
GE crops degrades these vital
ecosystems and is antithetical to
the basic purpose of our refuge
system. Worse still is approval
without meaningful review of
these crops’ impacts.”
If successful, the lawsuit will
halt the cultivation of GE crops in
the Midwest Region until and unless a new approval is made based
on a rigorous review of all potential impacts and consistency with
the refuge’s purposes. Unless this
practice and FWS policy change,
PEER and CFS have pledged to
continue challenging the legality
of GE crop cultivation on refuges
across the country.
www.centerforfoodsafety.
org/2011/11/02/lawsuit-aimsto-halt-genetically-engineeredcrops-on-midwest-refuges/
31
Where will you be
5 years from today?
Decide what’s next in your life, and we’ll
help you get it. At Summit, we can help
you turn any “what if?” into “what is.”
Come experience the Summit difference.
Do more. Start here.
In an effort to peel back the layers that separate
us in the market place, Just Coffee Co-op
regularly offers our customers opportunities to
travel to origin to meet coffee farmers to see how
they live and work. We also bring coffee farmers
to Madison every year to meet our community.
Please see our website at www.justcoffee.coop
to find out about our upcoming Nicaragua trip as
well as other delegation opportunities.
As Madison's only fair trade coffee roasting
cooperative, we are full committed to bringing you
the best coffee on the east side,
the west side and beyond.
SummitCreditUnion.com | 608-243-5000 | 800-236-5560
SPRING INTO SPAWOOF!
DAYCARE
BARK-N-RIDETM
BOARDING
GROOMING
Book
Now for
Spring
Break!
663-WOOF(9663) • www.spawoof.net
Join Just Coffee's delegation to Esteli, Nicaragua
to visit the La FEM women's cooperatives.
January 23-30th, 2012
Cost: $800
THIS MONTH’S
WELLNESS
WEDNESDAY
IS
DECEMBER
7TH.
1st w e d n e
s
y ea
a
d
month
off
Next month’s Wellness Wednesday is January 4th.

December - Willy Street Co-op

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