July – August 2015 Newsletter - People`s Food Co-op

Co-op
Shopper
Ju ly/August 2 0 1 5
LA CROSSE
3 Harmony Neighbors Farm
profile
4 Summer grilling season:
A chat with the experts
16 July/August cooking classes
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ROCHESTER
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WWW. PFC .COOP
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FRESH PRODUCE
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GROCERY
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DELI
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BISTRO
The Co-op Shopper is published by the
People’s Food Co-op of La Crosse
and Rochester, 315 Fifth Avenue
South, La Crosse, WI 54601 and 519
1st Avenue SW, Rochester, MN 55902.
The Co-op Shopper serves to
educate shoppers about food issues,
community activities and events,
co-ops in general, and membership in
the PFC. The views expressed are
those of the writers and do not
necessarily represent those of the
People’s Food Co-op or its
membership.
The Co-op Shopper is a nonprofit
publication printed on recycled paper.
All articles and pictures submitted for
publication become property of
People’s Food Co-op. PFC reserves
the right to refuse publication of any
article for any reason.
contributors
proofing
advertising
editor/design
photography
Michelle Schry
Liz Haywood
Jen McCoy
Katherine Logan
Monica Lunde
Karissa Kostka
Linda Riddle
Kevin Ducey
Brad Smith
Sue Knopf, Graffolio
Kevin Ducey
Kevin Ducey
Kevin Ducey, Karissa
Kostka, Linda Riddle
KNOW YOUR BOARD
BECOME A CO - OP MEMBER
Our Mission— (What we strive to accomplish in our work every day)
The mission of the People’s Food Co-op is to build community, grow a loyal and
thriving membership and be the best fresh food market in the country.
MEMBERSHIP BENEFITS
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Become a part owner of the People’s Food Co-op!
Five percent discount on your choice of one shopping trip each month
Member-only specials
Reduced rates for cooking and gardening classes
A vote on co-op issues (one vote per membership)
Eligibility to become a candidate for the PFC board elections
Ability to request refund of your equity investment if you discontinue membership
Patronage rebates (in years the board declares them) on the basis of PFC
profitability and the amount of money you’ve spent at the co-op during the year
I T ’ S E A S Y TO J O I N
• Ask any cashier for an application and fill it out.
• Pay for your membership. It’s $100 for the first (primary) member plus $25 each
for up to two additional members. You may sign up for the installment plan and
pay $25 per quarter until you’re paid in full ($7 administrative fee applies).
• Enjoy the benefits of membership!
STUDENT MEMBERSHIP
The co-op offers one-year memberships for only $10 to college and university
students who show a valid student ID! Benefits and limitations of student
membership include:
• One-year membership, September through August
• Five percent discount on one shopping trip per month
• Member-only specials
• Reduced rates for cooking and gardening classes
• Students are not eligible to vote on PFC, run for co-op board, receive patronage
rebates, or have membership fees refunded
Heidi Blanke vice president
Tessa Leung
Katherine Logan secretary
Andrew Londre
Monica Lunde treasurer
Beth Moore president
Jocy Poehler
Verna Simon
Paul Sims
Contact the board at [email protected]
Cover photo: Chicken house at Harmony Neighbors farm.
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PEOPLE’S FOOD CO-OP
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PRODUCER PROFILE :
HARMONY NEIGHBORS FARM
A
VISIT
Harmony Neighbors
with your
iz Haywood, store manager, and Ethan Schandelmeier, the
meat department manager for the People’s Food Co-op of
Rochester, recently made a farm visit to Harmony Neighbors,
Harvey Gingrich’s farm near Harmony, Minnesota. Harvey has been
supplying PFC with pork products for a few years and he’s recently
started working with his neighbor, Dan Borntreger, to raise chickens
for People’s.
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Dan and Harvey are both Amish farmers. With the average age of
the American farmer pushing 57, Harvey and Dan are surprisingly
young. At a guess, Harvey looks to be 30 years old and Dan 25.
Harvey farms 90 acres, though he says 90 acres is more than he can
do right now. He took us on a tour of his pig barn and repair shop.
“I don’t know how I got into that,” Harvey says about the repair
business. “It’s a lot of work. I enjoy engines and steel work and I
guess it found me.” It was a cool, pleasant morning, with only a
moderate breeze off the pigsty. The repair shop is in a mediumsized barn. It’s more like a farm museum than a machinery repair
shop: most of the equipment looked as though it had been broken in
back in the 1940s. There wasn’t a scrap of John Deere green in the
The chicken house door was open and
the gate in the fence around the house
was open as well. “You can’t get much
more free range than that.”
whole place. Not quite a museum though: most of the equipment
here still gets used. Harvey might not see one of the big $300,000
combines that’ll pull in 10,000 acres of corn and comb your hair at
the same time, but this equipment will work fine for 90 acres.
As we stood outside the repair shop, we could see another neighbor
of Harvey’s coming down the gravel county road. The visitor drove
a two-horse wagon at a good clip, and the man’s two dogs ran
ahead of the horses, leading the way. Business in the repair shop
is strong these days.
In addition to the hogs, the vegetable and forage acreage, and the
repair shop, Harvey keeps about 50 goats for milking. “We supply
milk for the creamery that produces something called ‘Montchevre,’”
Harvey says. “The creamery’s not very big.” (But you can buy
Montchevre goat cheese at People’s in La Crosse and Rochester.)
Harvey takes us inside the pig house to meet the new piglets. There
are about 40 little ones, who immediately run off to the far side of
Rochester Store Manager Liz Haywood holding the
non-GMO certificate from Dan Borntreger’s farm.
the pen when we enter the darkened shed. Their anxiety passes
quickly and after a minute they’re all back at the railing, inquisitive
snouts pushing into our outstretched hands.
Two of Harvey’s six children have followed us into the barn. Wilmer
(nine years old) and Martin (seven) like the piglets but don’t seem
especially fond of any of them. In addition to the 40 piglets, Harvey
has about 30 pigs that are about four to six months old. They’re
ready for market at about six months. “Lizzy will have four of these
this week,” Harvey says.
Harvey grew up raising hogs and has been in business on his own
since 2007. He is not organic certified, though he’s been following
organic practices since 2000. “No antibiotics—except for
therapeutic reasons,” he says. “We use organic corn, soy, hay,
and oats for the goats. Most of that comes from our feed crops.
We get a complete organic ration from the feed co-op for the
hogs. They eat a little of anything.”
We then went over to Harvey’s neighbor’s farm to visit with the
chickens. Dan Borntreger has recently moved to Harmony from the
Cresco, Iowa, area. He used to work with the State Line group of
farms that supplies PFC with produce.
The chicken house was a low-roofed affair, painted barn-red. The
door was open and the gate in the fence around the house was
open as well. “You can’t get much more free range than that,” Ethan
Schandelmeier noted.
The chickens get an organic feed, and as Lizzy was talking with Dan
he mentioned that the feed store also gave him a paper certificate. “It
says something about the feed being GMO-free. Is that important?”
Dan’s chicken and Harvey’s pork are available at PFC—Rochester.
PEOPLE’S FOOD CO-OP
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J U LY – A U G U S T
2015
3
MEAT DEPARTMENT
People’s Food Co-op
Jason’s grilling tips
• For steak, flip the meat only once and
never press down.
• Use only salt and pepper. At the end,
I might use garlic powder or Montreal
Seasoning.
• It’s important to have the right
grilling temperature for steak. A
good test is to pass your hand slowly
above the grill as you count to five —
three or four inches above the coals.
If you can get to five comfortably,
you’re at about the right temp.
Ethan’s tips
• Don’t use briquets, use lump
charcoal. You’ll get a better, smoky
flavor.
• And get a silo—the metal canister—
for starting your coals. Don’t use
lighter fluid.
• Let the meat warm to room
temperature before grilling.
• Grass-fed beef doesn’t have as much
marbling as conventional products,
so you can’t cook it at as high a
temperature. You have to approach it
a little more gingerly. We sell thicker
cuts, so it’s easier to end up with a
better result.
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PEOPLE’S FOOD CO-OP
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2015
STAFF PROFILE :
JASON ZEEB
&
ETHAN SCHANDELMEIER
ASON ZEEB has been meat
department manager at People’s
Food Co-op in La Crosse since 2004.
He had plans to pursue a commercial art
degree, but took a detour into the grocery
business that has become a career. On his
father’s advice, Jason took a job at
Quillin’s. He discovered he liked the
artisanal aspects of food and the customer
interaction of grocery work. At People’s,
he found a good fit for both of those
interests. “At PFC, we’re constantly
learning, talking with the customers about
new products, new ways of cooking.”
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The co-op difference
“People always think ‘co-op equals
organic,’ but that’s not necessarily the
case,” Jason points out. “We serve a
community; you’ll see organic and nonorganic meat here, but rarely conventional.
We try to provide chemical-free, hormonefree, humanely raised pastured beef. If you
can’t find an organic-certified product, I
can find you a humanely raised, locally
sourced option.”
THAN SCHANDELMEIER, meat
department manager of PFC—
Rochester, began his career with
People’s in La Crosse. He remembers the
exact day he started at PFC, 20 August
2007, because the day before he started
the electricity in the store went out. “A
squirrel blew up the transformer. So the
place was mad havoc. That seemed to
happen a lot back then.”
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Go West!
Ethan was hired and trained by Jason
Zeeb. “Zeeb taught me everything,” Ethan
says. Three years ago, Ethan moved to
Rochester with his partner Maura Henn
(PFC— Rochester’s deli manager) to help
with the transition from the Good Food
Store to People’s Food Co-op.
Lizzy Haywood, PFC store manager in
Rochester, remembers: “Bringing Ethan to
Rochester made sense because he could
apply his butchery skills and grow our
Rochester department with the same
passion for quality and sustainability that
we have in La Crosse.”
Seafood is a tougher beast to manage,
Jason allows. “We buy as much West
Coast, wild-caught fish as we can.” PFC
looks to source sustainably raised, farmed
fish. “If we can get local fish, we do,”
Jason says. “We get lake fish—perch and
trout—and source the other fish from
good areas: Alaska, Costa Rica, Hawaii.”
Jason’s proud to have a supplier in
Alaska’s Bristol Bay who sends fresh
sockeye salmon directly to La Crosse.
“Every June and July we get FedEx
deliveries from the supplier. He sells only
to co-ops and smaller stores like ours.”
What’s new?
The meat department of PFC— La Crosse
has recently added a new hamburger patty
machine. “We’re making bacon, Swiss,
chicken patties with Amish chicken,” Jason
says. “All kinds of things that are fast and
easy for the grill.”
Jason Zeeb at home at PFC—La Crosse.
“This summer I’ll be making more sausages,
more brats. It’s artisanal; what I like to do.”
Ethan’s found the differences between
La Crosse and his new home bracing and
exciting. “People’s seems to be helping to
build downtown culture in Rochester.
La Crosse has an old established downtown
scene. That’s starting to develop here.”
PFC difference
Ethan intends to visit all the local farms that
supply the co-op with meat. “I have the best
welfare of the animal and the customer in
mind,” he says. “I want to see the conditions
on the farm where the animals are being
raised so that I can proudly put that product
on the shelf, knowing that it’s been
humanely treated.”
What’s new?
Ethan is looking forward to featuring
chicken from Harmony Neighbors (see
story on page 3). “They’re GMO-free and
free range. GMO issues are only going to
get bigger for our customer base and the
rest of the food industry,” Ethan notes.
“And that’s how that happens: tiny meat
departments like ours making the change.”
Ethan Schandelmeier with friend.
PEOPLE’S FOOD CO-OP
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ROCHESTER
FROM THE
STORE MANAGER ’ S DESK — ROCHESTER
Lizzy Haywood,
Rochester store manager
rue connection. It is what I get in
our Rochester store every day. I am
exposed to traditions from afar
through encounters with shoppers from
around the world. I shake hands with the
man who raises our pork and chicken, his
family watching from nearby. People who
have made our co-op their home talk with
me about how much this community has
meant to them over the years. In all of this,
I feel pride. I am extremely proud to be
part of an organization that gets its power
from the true connections between people.
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Powered this way, our food co-op brings
health and wellness to an ever-expanding
community. In my upcoming role as interim
CEO/general manager, I look forward to
serving you in a new capacity. Michelle
Schry has been the best mentor anyone
could ask for; I am forever grateful for the
vision she’s built and the stewardship she
has modeled. With our awesome team, I
will carry out the work that makes us the
best fresh food market in the country.
In Rochester, we have many new team
members working for you, too. Bringing on
new staff is a really fun part of my job
because of the enthusiasm they have for
learning about the co-op and for getting
great food to you. Plus, all of us “old-
Happy Hour—Rochester
Wednesdays at People’s Food Co-op!
Wednesdays from 4 to 7 p.m. at PFC—Rochester!
Get 50% off select, top quality produce!
50% off selected Co-op’s Own meats
50% off the entire coffee/tea/smoothie deli menu
Veggie sliders made fresh for you!
Look for the starburst signs to find the deals!
SAMPLES , UNBEATABLE DEALS , DELICIOUS FOOD — AT
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PEOPLE’S FOOD CO-OP
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2015
PFC!
timers” are having a great time learning
from them, too! The interests and creativity
our coworkers bring to PFC are part of
what make a co-op so fun to shop. I know
you’ll see lots of new faces when you’re
shopping and that they’ll bring compassion
and ease to your time here.
Please feel welcome to contact me at any
time. Your face-to-face conversations,
phone calls and emails are the connections
that make People’s Food Co-op what it is—
community-owned, mission-driven, and
making a better future.
— Lizzy
LA CROSSE
FROM THE
STORE MANAGER ’ S DESK — LA CROSSE
Jen McCoy,
La Crosse store manager
hank you to all who came out to
celebrate your co-op at this year’s
Member Gala. Together we raised
$570 for the WAFER food pantry and
served 465 bean burritos. It was great to
see so many friendly faces and to celebrate
our co-op community.
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A special thank you to Gina Prange, deli
and bakery production manager and her
incredible staff for amazing food and
timing. You have to get it just right to serve
such a large group and this year was
smoother than ever. Thank you also to
PFC management and board members
who helped to organize this event and
came out to serve and assist.
This is one of my favorite events of the
year because through the work of many
we bring food and community together in a
meaningful way. It’s a nice parallel to the
work we do in the store every day.
Our co-op is a celebration of the
dedication, determination, intellect and
talent of many individuals. By working
together we have proven to be able to
accomplish great things.
We have bid farewell to a lot of longtime
managers in the past year, and although it
is sad to see them leave, their legacy and
their unique and important stamp on the
story of People’s Food Co-op remains. We
are strong, we are resilient and each year
we get better and better. As longtime
managers leave, it is exciting to promote
talented staff members who have been
learning the cooperative grocery business
alongside their managers. With renewed
passion and a fresh outlook, it is inspiring
to work to refine systems and rediscover
ways we can continue to make our service
better for our members. We sure have
been lucky here at PFC La Crosse to have
dedicated and talented staff and depth
in our bench.
As Michelle Schry prepares to leave PFC
for National Co-op Grocers, I would like to
thank her for all she has taught me and for
the good work she has done to build our
co-op and make it stronger. Michelle has
certainly left her legacy and will no doubt
be missed.
And as one chapter ends, a new one
begins filled with fresh perspectives and new
possibilities. I am excited for the future of
People’s Food Co-op as we continue to work
together to make our community stronger.
Thank you PFC members and friends for
your continued support and for making
PFC an asset to the community of
La Crosse. Have a happy and healthy
summer! I’ll see you in the store.
— Jen
Hey, Shoppers!
Check out our
new line-up of classes for July
and August! (pages 16 & 17)
We have classes especially
for kids: "Cooking with kids:
Keeping it cool" and
"Bee friend the pollinators!"
(
Music time at Cameron Park.
PEOPLE’S FOOD CO-OP
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GENERAL MANAGER ’ S REPORT
Michelle Schry,
general manager
oday I send you my final message
as the general manager of People’s
Food Co-op. When I arrived on
May 7, 2001 I had no way of knowing the
journey PFC would take over these past
14 years. At that point PFC had already
been nurtured by dozens of staff and
board members along with hundreds of
community members over the course of
28 years into a highly respected community
resource. I was entrusted with the
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stewardship of the sweat and treasure
invested by many before me. Luckily for
me I have been surrounded by the
smartest, kindest, and most engaged
coworkers anyone could ask for. Together
with you, our members, we have truly
grown PFC into a relevant, impactful
organization that brings so many good
things to the communities we serve.
I have been lucky since the day I returned to
La Crosse after more than a decade
of absence. In 1989 I had the great
opportunity to work as a PFC staff
member (one of a total of 12) in
the former 9th and Adams Street
location. While earning my degree
at UW-L, I learned many of the
ropes of the grocery business from
Frank, Margaret, and Peg, PFC’s
first managers. They nurtured my
love of community, my focus on
service, and my love of the retail
grocery business. The honor of
being invited back to serve as
PFC’s second general manager
was not lost on me.
Michelle rocking the Ninth and Adams St. check out.
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PEOPLE’S FOOD CO-OP
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J U LY – A U G U S T
Together we have accomplished
much in the ensuing years. We’ve
expanded the La Crosse store once
and are working on plans for its
next 10 years now. We’ve
connected the communities of
Rochester and La Crosse to grow
our regional food economy even
more. We’ve built a new store and
have delighted in how it is thriving.
Altogether, we have grown our
sales from just over $4 million
annually to what we believe will be
2015
PFC’s first year of sales surpassing $25
million as our fiscal year ends in September.
When I joined PFC in 2001 we had just
over 1,600 member families. Already this
fiscal year we have exceeded 8,000 total
member families and that number is
growing stronger daily.
When we were working in that little 1,100
square foot store on Adams Street, we
dreamed of changing the world. We
dreamed that more people would care
again about where their food came from.
We dreamed that more people would care
about what we were doing to our air, water,
and soil as we grew our food. We dreamed
that sharing a community-owned grocery
would be important to our quality of life.
Thanks to the dreams, commitment, sweat,
and sheer stubbornness of PFC’s founders
during those tough early years of the 1970s
and ’80s we have had a solid foundation
from which we could take those dreams
farther than any of us could have
envisioned.
I’m proud of our PFC community and I’m
grateful for the opportunity I have had to
play my part. There were so many before
me and there will be many more after me.
I know the future holds so much more for
the next 40-plus years of People’s Food
Co-op. Thank you for all you’ve shared
with me, taught me, and celebrated with
me during the last 14 years. Thank you.
Thank you. Thank you.
Yours in cooperation,
—Michelle
BOARD SECRETARY ’ S REPORT
Katherine Logan,
board secretary
eople’s Food Cooperative is
governed by a board of directors.
The board is composed of nine
people, all co-op member owners who
are elected by the co-op member owners.
Directors serve three-year terms and
represent all co-op members. Each year,
PFC holds an election for three of the
nine seats on the board.
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Although PFC has two stores, one board
governs the co-op. The board creates
PFC’s strategic plans and makes long-term
decisions on the co-op’s behalf. The board
hires a general manager who is responsible
for operational decisions about the
business. The board develops expectations
through written policies and delegates
responsibility and authority to the general
manager.
Directors on the board, are expected to:
• Attend monthly board meetings,
alternating in Rochester or La Crosse plus
an annual all-day retreat
• Prepare for board meetings by reviewing
and analyzing reports
• Serve on board committees
• Be familiar with the co-op’s governance
procedures and policies, and critical issues
• Act prudently in making decisions on
behalf of the co-op
• Serve as an ambassador to the co-op
membership at large and within our
communities
If you are interested in serving on the
board of directors, application packets
are available on the PFC website (www.
pfc.coop) or at the service counters at
the Rochester and La Crosse PFC stores.
Candidates may apply starting 1 July
2015. Completed packets must be
submitted by 4:30 p.m. on Friday, August
28th. Voting will take place in late
November and December.
Please consider running for the PFC Board.
To learn more, you are encouraged to
attend a PFC Board meeting or to speak
with a current board member. The board
calendar and current board member
information is on the PFC website.
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COMMUNITY BUILDING
W
henever you shop at the
La Crosse People’s Food Co-op,
bring your own shopping bags.
For every reusable bag you use, you’ll get a
bean to throw into the jar of the worthy
organization of your choice. Each bean
means a donation of five cents, which is
the reusable bag credit. It adds up!
Bean totals for March and April
2015 were:
Alter-Ations
$285.10
Women’s Fund of Greater
La Crosse
$330.70
Couleecap Inc.
$329.80
As this issue of The Shopper goes to press,
the bean jars for May and June are steadily
filling. La Crosse People’s shoppers are
currently helping to support the LGBT
Center, the Wisconsin Bike Fed, and Kane
Street Community Garden.
Every two months, PFC selects three local
nonprofit organizations as Beans for Bags
recipients, representing the issue areas of
food, animal well-being and social justice.
The application is on the PFC website,
er
Rocheosdt en nickels
wo In our Rochester store,
donate your reusable bag credits to
community building through the Wooden
Nickels program. For every reusable bag you
use, you’ll receive a Wooden Nickel token to
donate to a local organization.
Beans for Bags draws a crowd.
PEOPLE’S FOOD CO-OP
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9
MEMBER PROFILE :
JAMES LONGHURST
Road Warrior
UW-L professor takes to the
road to promote bike story
ood food and cycling are fast friends, as the transportation
fuel of bicyclists is calories rather than petroleum. Jim
Longhurst, long-time PFC member, foodie, and cyclist,
recently regaled us with his journey through the history of the
American roadway, discussing the topic of his new book, Bike
Battles: A History of Sharing the American Road.
G
“I don’t think of ‘bike battles’ as contests between cars and bikes. I
consider them environmental policy problems,” Jim says. He rolled
out on tour last month to promote the book, connecting with area
bicycling groups, such as We Bike Rochester, the Driftless Region
Bicycle Coalition, and the Wisconsin Bike Fed, along the way.
Bike Battles tells “a history,” Jim is sure to specify, of the American
roadway as a resource shared between motorists, cyclists, and
pedestrians. The book explores the shaping of policy as a result of
popular attitudes of bicycling found in the media across the past
century and a half.
Jim hasn’t
always taken
to the road
on two
wheels. He
attributes
part of his
motivation
to the rise in
Jim Longhurst and Carolyn Dvorak, regional
fuel costs in
director of the Wisconsin Bike Fed, at the
2008. As an
La Crosse book signing.
associate
professor at
the University of Wisconsin-La Crosse, riding to campus seemed like
a good financial choice. He also loves the rideability of this area.
Continued next page.
BIKE CHAT WITH MAYOR KABAT OF LA CROSSE
n a recent morning, La Crosse Mayor Tim Kabat led a
bicycle tour of the city’s near North Side in company with
former Madison Mayor, and current Wisconsin Bike Fed
President, Dave Cieslewicz. The mayor led us along the Three
Rivers Trail, through the George Street bicycle/pedestrian tunnel,
and over to Avon Street, until progress was halted by a freight train
that stopped, backed up, stopped, and backed up some more.
O
A few days before the ride, the Mayor Kabat sat down to talk with
PFC about some of the changes he sees coming in La Crosse and
the state of the transportation system.
One of the most striking features of La Crosse is its relatively intact
downtown. Unlike many midwestern American cities, the city didn’t
tear down its central district for parking lots in the 1960s. “There
were some very significant demolitions in La Crosse,” Mayor Kabat
notes. “The post office, the courthouse, the library—very iconic,
historic buildings, with the result that these demolitions ended up
spurring people to become involved. We snapped out of that bit of
urban renewal, and instead looked at ways of utilizing those historic
buildings as part of our economic base.”
Building on the local
Building a strong economic base in a city doesn’t come easily.
There are international pressures, and national and statewide issues
that need to be balanced. “We’re blessed here in La Crosse with a
lot of locally owned stores and businesses,” the mayor says. “It sets
us apart from a lot of other places. Studies point to how much more
of those dollars spent in locally owned establishments stay in the
local economy. It’s happened in La Crosse somewhat organically,
from the grassroots. The food co-op is a great example: how it
started, moved, and expanded; and now we have this wonderful
business anchor on Fifth Avenue downtown.”
Mayor Tim Kabat at the new bridge to the city’s North
side. “This is the kind of thing that makes you smile.”
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PEOPLE’S FOOD CO-OP
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Bicycles are clearly a part of the mayor’s vision for the future of
travel in La Crosse. He brightens when the conversation turns to
Continued next page.
Longhurst, continued from previous page.
“You can ride your bike almost anywhere here,
in almost all of La Crosse, and do it quite
easily and almost as quickly as you can drive
your car. It’s a flat river town, and I just started
“I have a stake in this
topic because I wish to
avoid being run over.”
riding my bicycle everywhere. Beyond that, I
started road cycling in the counties around us.
Holy smokes, this place is world class. I mean
it’s a hidden gem in a lot of ways.”
Expressing his concern for safety, Longhurst
states in the Bike Battles preface, “I have a
stake in this topic because I wish to avoid
being run over.” What Jim refers to as
“conflict at the stop sign” while biking to
work is all too representative of the issues
!
Kabat, continued from previous page.
recent bike path improvements. “The
bridge over the railyard is almost finished,”
he points out. “I don’t want to jinx it, but
we’re hoping to see increased bike
commuting from the North Side. There are
projects to improve facilities for biking — not
just for the hard-core bikers, but for people
who might commute by bike a couple of
times a week if things were better designed.”
“In transportation,” the mayor says, “we’re
hoping to have better balancing of regional
needs with the needs of the neighborhoods...
We’d like to scale things at a people level.
As we’ve seen in other places, such
transportation changes can lead to
commercial and neighborhood revitalization.”
Back on the bike trail with Mayors Tim and
Dave, we work our way around the dithering
train and proceed to Monitor Street.
There’s a new bike path off Monitor that
leads behind the Three Rivers Plaza strip
mall on Rose Street. The view of the marsh
is spectacular as you come off of Monitor—
green and blue, with a great number of
ducks waiting to quack for you. Go see.
bicycling commuters face. He describes the
confusion that often surfaces between
vehicles on his way to work regarding right
of way, lane designation, and overall safety.
As Jim continues on his book tour, we wish
him the same visibility as his high-vis-green
book jacket.
Bike Battles can be found at Pearl Street
Books in La Crosse and is available online.
To learn more about the book, the author,
and the tour, visit bikebattles.net.
—Karissa Kostka
Delicious, renewable bike fuel from PFC,
provided for the book signing at La Crosse’s
Pearl Street Books.
NEWS AND UPCOMING EVENTS
Rochester Wellness Lunch-In
Topics for July and August
Every Monday from 12:15 to 12:45 p.m. a
short wellness discussion will be presented
in the Rochester Community Room. These
events are free and open to the public. All
sessions are led by PFC Wellness Manager
Brigitte Heublein unless otherwise noted.
July 6: Benefits of turmeric
July 13: Uses and benefits of body oils
July 20: Antioxidants: where to find them,
what they do
July 27: The basics of probiotics
(with Kevin Jennings)
August 3: Back-to-school immunity
boosting
August 10: Vegan protein supplements
August 17: Vitamin K: how does it fit your
supplement routine?
August 24: The potential benefits of
mushroom supplements
August 31: Options for energy supplements
Rochester’s Thursdays on
First & 3rd, June 4–August 27
Thursdays on First & 3rd Summer Market
& Music Festival is a weekly outdoor market
of over 100 art, craft, and food vendors and
live entertainment every Thursday
throughout the summer. Thursdays on
First & 3rd begins on June 4th and runs until
August 27th from 11:00 a.m. to 8:30 p.m.
Thursdays on First & 3rd is an event that
unites the Rochester community and
provides a free option to simply enjoy life,
feel a sense of place, and interact with others!
La Crosse Downtown Sidewalk
Days, July 23–July 25
Enjoy great deals during La Crosse’s annual
sidewalk sales, featuring music, specials, and
fun for everyone! Dance the night away on
Friday night with the La Crosse Jazz
Orchestra starting at 7:00 p.m.! www.
lacrossedowntown.com. People’s Food
Co-op will be grilling lunch for you at the
southwest corner of the store, July 23 from
11:00 a.m. to 2:00 p.m.
La Crosse Great River
Folk Fest August 28– 30
Fortieth anniversary of the GRFF! In
Riverside Park, La Crosse. Music, crafts,
microbrew, wine, food, and children’s
events. Fun by the river:
http://greatriverfolkfest.org/index.html
Rochester Member Picnic,
September 12
The Rochester Member Picnic will be held
on 12 September 2015 from 12:00 noon to
2:00 p.m. at the Soldier's Field Shelter in
Rochester. Please join us for this free event.
Rochester Staff & Member
Art Fair, September 12
Art and wares from Rochester creative
people. Come by after the Member Picnic!
From 10:00 a.m. to 3:00 p.m. in the PFC
parking lot.
PEOPLE’S FOOD CO-OP
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11
BOARD TREASURER ’ S REPORT
Monica Lunde,
board treasurer
ou may have asked yourself at some
point, what does the board of
directors do at the People’s Food
Co-op? Okay, maybe it’s not foremost in
your mind, but continue reading to find out.
Y
The board is composed of nine co-op
members who have an interest in making the
co-op succeed and grow in the community;
the board speaks collectively with one voice.
The board is structured like any effective
democracy with a board president, vice
president, secretary, and treasurer. In our
monthly meetings, we have a paid recorder
present, who is like our own court reporter,
taking meticulous minutes. Also present is
the general manager and CEO of the coop, who updates us on the daily operations
and growth of the co-op. The GM/CEO is
the sole employee of the board.
One big job of the board is creating an
“ends statement.” Before I was a member
of the board, I had no idea what an ends
statement entailed. This statement
basically informs the general manager of
the board’s expectations — what should be
the “end outcome” of the operations
management of the co-op. Each year, the
GM creates a lengthy report on how these
“ends” were met for the previous year. The
board spends a considerable amount of
time discussing these ends and ensuring
they are solid, measurable, and attainable.
The board takes these ends seriously and
understands their importance.
At the end of May, the board attended an
all-day retreat in La Crosse. Most of this
time was spent discussing the process for
replacing our long term GM/CEO, Michelle
Schry. As most of you are aware, she has
turned in her resignation, but will continue
to work with co-ops at the national level. As
sad as we are to see her depart, she leaves
our well-respected co-op in a great financial
position. As we search for a new GM/CEO,
PFC preferred
share offering 5%
annual dividend
People’s Food Cooperative, Inc. is
offering preferred shares for interested
member investors. Class C, Series 3
shares are available now. Minimum
purchase is $1000. The preferred shares
offer an annual dividend of 5.0%, with a
minimum hold period of five years.
12
PEOPLE’S FOOD CO-OP
•
If you are interested in investing in Class
C, Series 3 preferred shares and would
like to see a prospectus, please contact
Dan Reckase, Controller, People’s Food
Co-op. Office: 608.784.5798 x1003 or
507.289.9061 x1003. Email:
[email protected].
J U LY – A U G U S T
2015
your board desires to keep the co-op true to
its roots of buying local and supporting the
local growers and community as a whole in
both La Crosse and Rochester. We also want
to continue to offer high quality products
while keeping our dollars and yours in our
own communities.
Continuing to offer educational
opportunities and support of local events
is also important to your board. Vision and
long-term planning for overall fiscal health
of the co-op is a priority, as we need to stay
solvent while planning for the future.
We are currently recruiting board
candidates for upcoming elections. Have
you considered being a voice for the
members of People’s Food Co-op? Please
watch for upcoming signage in the store or
contact a current board member if you
have an interest in being on the board.
In early June we had our La Crosse Gala in
Cameron Park, which I hope many of you
were able to attend. This is our way of
thanking our members and community for
making the co-op a reality. Watch for the
Rochester Picnic Gala in September.
Without you, our members, nonmember
shoppers and our suppliers, we would not
be able to function. Thank you for your
continued support.
The board of directors at all times
represents and is the voice of the
membership. We welcome contact
and feedback. Please visit the website,
deliver or mail a hand-written note to the
store, (addressed: Attention Board), or
email [email protected]. We look forward to
hearing your thoughts.
Introducing Friday and Saturday
Farmers Markets in Cameron Park
Cameron Park Market Association’s long running Friday evening
market returned on May 1st, and runs every Friday through October 30th, from
4 p.m.– 8 p.m. or dusk (whichever is earlier). CPMA is also pleased to offer a new
Saturday morning market beginning May 9th, 8 a.m. – 1 p.m., through October 31st.
Both markets are held in Cameron Park on King Street between 4th and 5th. Each
market will offer a vast variety of local goods grown and produced within 100 miles of
La Crosse. Produce, bedding plants, mushrooms, honey, syrup, eggs, dairy, meat, baked
goods, canned goods, prepared foods, art, pottery, jewelry, and more!
Get Market Updates
Here’s how you can stay up to date on the latest
vendor offerings and the entertainment schedule
at the market all season long:
• Like us on Facebook— Cameron Park
Farmers’ Market
• Follow us on Twitter—@cpfarmersmarket
• Sign up for our newsletter — send your email
address to [email protected]
• See www.cameronparkmarket.org for the full season
schedule, updated regularly
With support from UnitedHealthCare and the Coulee Food System Coalition, Cameron
Park Farmers market is excited to once again accept FoodShare/EBT or debit cards to
purchase goods from market
vendors. Check
www.cameronparkmarket.org
for a list of Double Token
Days for FoodShare
customers.
Please use the Market
Street Parking Ramp with
entrance on Jay Street
when attending the farmers
market.
PEOPLE’S FOOD CO-OP
•
J U LY – A U G U S T
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13
Another benefit of membership:
Take advantage of these sales all
month long, or preorder by the
case to take an additional 10% off !
MEMBER SPECIALS
July
PASTURE LAND COOP
LA CROIX
Butterkase Cheese
Sparkling Water
Save $2.00/ea
Save $1.00
local
All member specials are
available at both stores!
8 oz., reg. price $8.99/ea
PINE CREEK
Water Kefir
local Probiotic Beverage
PURE ALASKA
MRS . CLARK ’ S
Canned Pink Salmon
Mayonnaise
Save 90¢
Save $1.20
Save 74¢
14.75 oz., reg. price $3.89
12 oz., reg. price $2.99
32 oz., reg. price $5.19
CO - OP ’ S OWN
CO - OP ’ S OWN
HOLYLAND
Muscle recovery
Glucosamine/
Chondroitin/MSM
Hummus
Save $1.70
Save $3.50
60 capsules, reg. price $10.99
120 tablets, reg. $22.99
t
s
u
g
Au
local
Save $1.00
Any variety, 7-12 oz.
MT. VIKOS
CONNIE ’ S
Halloumi
Pizza
Save $2.00/ea
Save $2.50
8 oz., reg. price $8.99/ea
15–18 oz., reg. price $7.49
FIZZEOLOGY
GOOD LIFE
Cultured Vegetables
Fresh Peanut Butter
Root Beer
Save $2.00
Save $1.50
Save $1.90
local
16 oz., reg. price $9.49
local
14 oz., reg. price $6.49
SPRECHER
4 pack, reg. price $5.89
CO - OP ’ S OWN
CO - OP ’ S OWN
BULK
Show Me The Whey
Chocolate
Show Me The Whey Vanilla
Sesame Sticks
Save $4.30
Save 80¢/lb
Save $4.30
16 oz., reg. price $ 28.99
17 oz., reg. $28.99
14
12 pack, reg. price $4.99
PEOPLE’S FOOD CO-OP
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J U LY – A U G U S T
2015
Any variety, reg. price $3.29/lb
welcome
NEW PFC OWNERS
A hearty welcome to our many new members !
La Crosse Members
Barbara Chase & Michael Chase
Julie Dietz
Patricia Kirchner
Benjamin R. Zadow
Kirsten Cahow-Scholtes
Kelly Casterton
Martha Wilms
Mary Running & Roland Running
John Young & Barbara Young
Tressa Soressi
Brian Wetterlin & Linda Wetterlin
Thomas Graser
Bekki Davis
Emily Klimmek
Roxane Holm
Jade Moseti
Bradley Seebach & Jessica Wise
Judy K. Hansen
Annette Zenz & Katrina Zenz
Kristina Murphy, Sarah Murphy &
Evan Marks
Kari Vogel
Gerald A. Dwyer
Heidi Rouzer & Brendan Rouzer
David I. Baumann
Carolyn Dry
Zac Scherr
Miranda Bauerly & Suzanne Bauerly
Gloria Belken
Dustin Lovell & Kirstin Lovell
Jennifer Walker
Adam Goble & Michele Junker
Dennis G. Montabon & Julie A.
Montabon
Victor E. Uko, MD & Ayotunde
M. Uko, MD
Julia Eckert & Mackenzie Hale
Rita Gardner
Stanley Spivey & Nancy Spivey
Lynda Fernholz
Hayley Kirby & Chris Kirby
Anne Lunda & Larry Lunda
Jane Stull & Eric Stull
Amy Mathy
Allie Reget
Kelly Sloan
Elisabeth Chapman
& Jeff Chapman
Linda Johnson
Jean DuBois & Steve DuBois
Michael J. Leach
Mikel Glaspie & Lisa Glaspie
Brooke Bandy
Kris Brose
Andrea Matson
Rachael Gomez
Hari Raman Pokhrel
Darci Thoune & Peyton Bentley
Michael Price & Mary Price
Stacie Konze & Erick Guzman
Katelyn G. Pendleton
Chris Gough
Devon Danielson & Brittany
Mighall
Alhheya Munakarmy
Rhonda Bauer
Katie Wiersgalla & Joseph
Wiersgalla
Frank H. Tainter & Magdalena
Tainter
Jennifer Orozco
Jennifer Knapp Severson
Phillip Sime
Kathryn Ingalls
Christine Sanger
Onara Byers
Scott Finn
John Schibbelhut & Lydia
Schibbelhut
Dawn E. Reisner
Mary Papenfuss
Jacob Spirer & Libby Spirer
Linda Riddle
Michael Borst & Allyson
Macpherson
Heather Hertzel
Jen Grasse Torres & Robin Grasse
Deborah Hansen & Glenn Hansen
Sheldon Lee & Christine Lee
Karissa Kostka
Debbie Paetznick
Rochester Members
Gabrielle Bruess, Bruess Cattle
Sarah Mangan
BreAllyn Walsh-Winter
Nadiya Vasyuk & Zoya
Kulmeshkenova
Jessica Chute
Shannon Natzke
Koni Sorensen & Josh Sorensen
Linda Edwards
John Briese & Julia Briese
Brian Brandt
Trevor Marty
Frank Salomonsen
Yual Dut
Xuewei Wang
Meghan Holm
Mandy Martin
Ryan Forsyth & Carrie Forsyth
Richard Winters & Tienchin Ho
Marion Moses & Taja Arleth
Maureen Kerr & Mike Kerr
Jerralyn Dieter
Duane Friese
Mary Idso
Sara Schmoll
James Sather
Teresa Coughlin
Rochelle Engen
Dawn Karstens
Pamela Simonds
Timothy Schultz
Bethany Lowndes
Kaitlyn Campbell
Celeste Koestler & Chuck Koestler
Theresa Steele
Robert Smith
Cindy M. Thompson
Leah Bauers
Jessica Towns
Debbie Hanson
Terry Davis
Minh-Doan Nguyen &
Brian McNeil
Shrothi Naik
Tabitha Yang
Lesley Scott
Mary Ellen Peretz
Verliss Miller
Jay F. Smith
Leo Boughton
Maren Johnson
Peggy Davies
Lynn Rho
Hirono Sekiguchi
Amy Gorsh
Ginger Knapp
Michael Brogan & Autumn Brogan
Elliott Norwood & Shannon
Norwood
Diane Reising
Monica Fohrman & Tim Barclay
Jeremy Leisenheimer
Jude Lindor & Jene Lindor
Sabrina LaVan
Annissa R. Ulbrich
Bill Wiktor & Elaine Case
Kathryn Kjellesvig & Samuel
Kjellesvig
Travis Rengstorf
Julie Davies
Kari Stonelake-Hopkins &
Matthew Hopkins
Jennifer Bruce
Elizabeth Macaulay & Cooper
Wiggen
Kim L. Edens & Tony Mick
Dana Gartner & Philip Gartner
Brita Moore
Will Schneider
Brad Johnson
Andrew J. Slain & Rachel E. Marden
Michaela Gey & Chad Wojchik
Chris McCormick
Amy Dichak
Perry Diede & Dorene Diede
Rich Huelskamp & Ellen Hutchinson
Marie Neher
Joe Gliniecki & Yolanda Garces
Karen L. Jensen
Peggy Lehman
Matt Haas
Clarissa Rice
Jan Wiersma & Bob Hoxie
Randy Schwandt & Valerie Schwandt
Andrea Gossard
Jennifer Augustine & Nathan
Augustine
Kaye Huelskamp
Margaret Heim
Barbara Schuh
Mark W. Burnett
Debra McLemore
Lauri Henry
Kathryn Wilder
Ashlea McLeod
Mary Alessio
Dwayne Anderson & Sandi
Anderson
Audrey Tabor
Kristi Blattner
David Mendelin
Michael Thomas Allen
Martina Fladland
Matthew Lee
Mary Beth Magyar
Sarah Locher
Dean Morbeck
Valerie Lemaine
Zachary Adams
Alexandra Beyder
REMINDER TO MEMBERS
If you have moved, changed phone numbers, married,
divorced, etc., please notify the Co-op by filling out a
membership change form at the service desk. Thank
you for keeping us up to date!
PEOPLE’S FOOD CO-OP
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J U LY – A U G U S T
2015
15
Summer tim
e
&
COOKING CLASSES
La Crosse location
Foraging for wild edible foods
Wednesday, July 8 • 5:30 to 7:00 p.m. • with Jarad Barkeim
Foraging for wild edible foods is an enjoyable and healthy way
to get outside and supplement your diet. Jarad Barkheim of
Coulee Region Ecoscapes will show you how to safely identify,
harvest, and prepare wild vegetables, fruits, nuts, mushrooms,
and more! In this class, we’ll focus on wild foods that are
common, easy to find, and easily identifiable so that anyone
can enjoy the bounty that wild edible foods provide. Class
tuition: $10 members; $20 nonmembers.
Bee friend the pollinators!
Saturday, July 11 • 10:00 to 11:00 a.m. • with Nad Geraldson
Kids, bring your parent (or grandparent, or other curious adult)
to this hands-on class! Learn the importance of the pollinators
to our lives, what is happening to them around the world and
how you can help! Learn the habits, lifestyle, and benefits of
the docile mason bees (males can’t sting and females rarely
do). You will make mason bee houses to take home and hang—
then bring on the bees! Class tuition: $5 members;
$10 nonmembers.
Dog food for dinner?
Wednesday, July 15 • 5:30 to 7:00 p.m. • with Cheri Haug
These days, cooking for our pets is less of a luxury and more of
a necessity. Frequent recalls reveal the fact that commercial
pet food contains ingredients that are unregulated and often
contaminated, moldy, and poisonous. Cooking for your pet is
healthy, affordable, and easy to do. In this
hands-on class you will make tasty and
nutritious dog/cat food fit for every
member of your family and dog biscuits
good enough to serve at your next party!
Come hungry! We’re having dog food for
dinner! Cheri Haug is a long time believer
in cooking for her healthy 14-year-old
Yorkie. Class tuition:
$10 members; $20 nonmembers.
Cooking with kids: Keeping it cool!
Saturday, July 18 • 11:00 a.m. to 12:30 p.m. • with Mary
Thompson
Kids! Fun and Food! Come and enjoy making (and eating) the
best of the summer fruits and veggies! Silly salad people,
alphabet sandwiches, mixed fruit smoothies, and more! This
class is designed for children ages 8 to 10 (more or less), adults
welcome. Class tuition: $10 members; $20 nonmembers.
16
PEOPLE’S FOOD CO-OP
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J U LY – A U G U S T
2015
demos
“No naked soil!”— Extend your
garden with a second season
Wednesday, July 22 • 5:30 to 7:00 p.m. • with Nad Geraldson,
MindBodyLand Restoration
“No naked soil” is a favorite quote from Nad — she believes
that if a plant comes out, a plant or seed goes in! Discover how
you can double your harvest by planting a second crop for fall
processing. Learn which crops grow well during the cool fall
months and how to care for them during the growing season.
Bring your questions for Q&A time! Class tuition: $5 members;
$10 nonmembers.
Wines of Europe
Thursday, August 6 • 6:30 to 7:30 p.m. • with Todd Wohlert,
Purple Feet Wines
Join us in Hackberry’s Bistro for a fun and educational evening
with local wine enthusiast Todd Wohlert! Following Todd’s
presentation, we will sample wine from various regions of
Europe paired with European-style cheeses, sliced meats, and
crusty French breads. Must be 21 and pre-registered for this
class! Class tuition: $15 members; $25 nonmembers.
Cooking with seasonal vegetables—
Indian style!
Tuesday. August 11 • 5:00 to 7:00 p.m. • with Elena
Flottmeyer, Hackberry’s Bistro
Join Elena as she prepares the best of summer veggies into
delicious Indian cuisine while coaching us on how to cook
these and other Indian dishes at home. At least three dishes—
pakora, aloo mater, eggplant curry — will be prepared and
recipes will be shared! Elena has five years’ experience
with international cuisine! Class tuition: $15 members;
$25 nonmembers.
Herbs all year!
Wednesday, August 19 • 5:30 to 7:00 p.m. • with Nad
Geraldson
Learn about herbs: their properties and uses in cooking,
baking, fresh foods, and tea-making, and their healing
characteristics. Nad has been growing and processing herbs
for many purposes for years and is excited to share her
knowledge and enthusiasm with others! This hands-on class
will focus on how to grow, and harvest garden herbs for later
use. Class tuition: $10 members; $15 nonmembers.
Questions? Call member services manager Linda Riddle at
608-5798 x2006.
Rochester location
Coffee tasting
Spring roll and egg roll making
Saturday, July 11 • 11:00 a.m. to 1:00 p.m. • with Alex
Stoffregen
Tuesday, August 25 • 6:00 to 8:00 p.m. • with Jessica Saw
You crave it, you love it, it gets you up and gets you going. You
are a coffee person. But how much do you really know about
your favorite beverage? Come and meet your local roaster and
learn all about the wonders of the magical bean. Alex from
Kickapoo coffee will be leading a cupping and answering all
your questions. Get caffeinated and learn all about the second
most valuable traded commodity in the world.
Learn to make spring rolls and egg rolls in traditional style from
PFC’s Jessica Saw. Jessica will take you step-by-step through the
process of making rolls the way her mother taught her. This class
will be hands on and delicious.
Herbs in daily nutrition
Wednesday, July 15 • 6:00 to 8:00 p.m. • with Bonnie
Kreckow
Clinical herbalist Bonnie Kreckow will be on hand to teach
the benefits of herbs in your daily nutrition and how to use
different herbs daily. Check the website for specific details.
Raw foods and you
Saturday, August 8 • 11:00 a.m. to 1:00 p.m. • with Matt
Bennett
PFC’s own raw foods expert, Matt Bennett, is back to teach
methods of making raw food smoothies. This vegan-friendly
class will provide information on how to use extra goodies from
your garden and other raw foods to make a healthy pick-meup. Tasty samples included.
Matt Bennett, class instructor, raw foods aficionado,
and PFC produce employee.
Herbs in daily nutrition 2
Wednesday, August 19 • 6:00 to 8:00 p.m. • with Bonnie
Kreckow
Clinical herbalist Bonnie Kreckow will be on hand to teach
the benefits of herbs in your daily nutrition and how to use
different herbs daily. Check the website for specific details.
Join us at PFC–Rochester’s
Member Picnic!
Sept 12, from 12 noon to 2 p.m.
at Soldier’s Field Shelter — Rochester.
i d
Be sure to check the People’s Food
Co-op website for upcoming classes
and events! www.pfc.coop
• Class tuition is $15/members;
$25/nonmembers, except where noted
• Register in person or by phone.
• Payment is due at the time of registration.
• La Crosse: 608-784-5798
• Rochester: 507-289-9061
Class policies: All classes require pre-registration. Classes with
fewer than eight registered 24 hours before class time will be
canceled or rescheduled. All cancellations made by preregistered participants must be made 48 hours before class time
to qualify for a refund. Please wear a hair restraint to all cooking
classes. (Dishes may be subject to change at instructor’s discretion.)
PEOPLE’S FOOD CO-OP
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17
Difficult relationships? Not sleeping?
Feeling anxious?
Garrison Counseling, Inc.
• Counseling Services for Youth,
Adolescents, Adults & Couples
• Divorce/Family Mediation Services
319 Main St. • Suite 510
La Crosse, WI 54601 • 608-796-1114
www.garrisoncounselingservices.com
Deborah Garrison, LCSW • Christi Nowland, LCSW
Tamara Hill, LMFT • Melissa Fannin, LPC, ATR
• Most insurances and self-pay accepted
Sixta Insurance, LLC
Providing a Full Range of Quality Financial
Services and Products ~Since 1981
Robert Sixta, CLU
MN State License #1001480
WI State License # 1071463
425 15th Avenue SW
Rochester, MN 55902
[email protected]
Helping you solve your animal
health problems...naturally
Life Insurance
Annuities
Estate Planning
Retirement
Business 507.288.2366
Cell 507.259.8357
Home 507.281.3358
Small & Large Animal Medicine & Surgery
Veterinary Spinal Manipulation • Acupuncture
Herbal Medicine • Homeopathy
Caring Professional Veterinary Services –
Conventional and Holistic
Marta W. Engel, DVM
Certified by the American Veterinary
Chiropractic Association
Janna Kottke, DVM
Certified by International Veterinary
Acupuncture Society
315 E. Decker St.
Viroqua, WI
608-637-2227
www.risingsunvet.com
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PEOPLE’S FOOD CO-OP
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J U LY – A U G U S T
2015
Fax 507.288.2358
The twin pines emblem, a symbol of
cooperation, was created in 1922 by Dr.
James Peter Warbasse, NCBA’s first president.
Dr. Warbasse defined the symbol in this way: The pine tree
is the ancient symbol of endurance and fecundity. More than
one pine is used to signify cooperation. The trunks of the
trees are continued into roots which form the circle, the
ancient symbol of eternal life, typifying that which has no
end. The circle represents the all-embracing cosmos, which
depends upon cooperation for its existence. The two pines
and the circle are dark green, the chlorophyll color of man's
life principle in nature.
The symbol is still in use today.
221 Pearl Street
La Crosse, WI
www.dimsumteashop.com
Hrs:Mon.– Sat.10a.m.– 7p.m.&Sun11a.m . – 3p.m.
Ph.608-738-1221
Veggie & Yoga Night
Bulk Tea & Gifts
Bubble Teas • Smoothies
Dim Sum & Soups
Tea Party • Dumpling Class
Drink better, live with health
Announcing:
Half-Day & Full-Day Mindfulness
Stressed Based Reduction Programs
By Marty Kreuzer, MS LSCW
& Vanee Songsiridej, MD
If you are interested in
advertising in the Co-op Shopper,
please contact Kevin Ducey,
marketing,
@ 608.784.5798 x1009
or e-mail Kevin at
[email protected]
Half-Day Time: Saturday, August 1, 2015
9 a.m.–12 p.m.
Full-Day Time: Saturday, October 16, 2015
9 a.m.– 4 p.m.
Location: Franciscan Spirituality Center
Registration Fee: Half Day: $25
Full-Day: $50
(checks payable to
Seven Rivers Mindfulness)
To register please go to:
http://7riversmindfulness.com/registration.html.
For questions, please call: 608-784-8688
or email: [email protected]
PEOPLE’S FOOD CO-OP
•
J U LY – A U G U S T
2015
19
People’s Food Co-op
Follow us on Twitter, FaceBook, or Instagram
postal return address:
315 Fifth Avenue South
La Crosse, WI 54601
608.784.5798
PRSRT STD
U.S. Postage
PAID
DPC
www.pfc.coop
La Crosse Hours:
7 a.m. to 10 p.m. Daily
Rochester Hours:
6 a.m. to 10 p.m. Daily
change service
requested
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Members, do we have your
current email address?
Electronic voting for board elections
is coming soon! If we have your email
address we will email you a link to the
electronic ballot. If we do not have
your current email, please send to
[email protected]
Bistro
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B erry
Sale
10% off
all
pre-orders!
Summer’s here!
Hackberry’s summer hours
11 a.m. to 3 p.m. Monday – Friday
8 a.m. to 3 p.m. Saturday – Sunday
Brunch is served from 8 a.m. to 3 p.m.
Saturday and Sunday
Above the Co-op in La Crosse
608.784.5798 ext 2202
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Premium Michigan Blueberries
Bulk berries come in 5 and 10 lb boxes.
Pre-order your blueberries in produce
department or at the Customer Service
Counter for delivery the week of 20 July.