IN THIS ISSUE - Willy Street Co-op

Transcription

Reader
A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI
VOLUME 39 • ISSUE 1 • JANUARY 2012
SPECIAL STORE HOURS
December 31st: regular hours
January 1st: CLOSED
IN THIS ISSUE
CHANGE SERVICE REQUESTED
POSTMASTER: DATED MATERIAL
1882 E. Main Street • Madison, WI • 53704
PRSRT STD
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MADISON, WI
PERMIT NO. 1723
Root Vegetables; Five Steps to a
Stocked Pantry; Practical Indoor
Gardening; AND MORE!
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
Licensed Professional Counselor
2453 Atwood Avenue 201A
(608) 240-0488
tamarzick.com
humanNature
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
Reader
Published monthly by Willy Street Co-op
1221 Williamson Street, Madison, WI 53703, 608-251-6776
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
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: phytophyl-
[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
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.)
January 1st: CLOSED
IN THIS ISSUE
3 Customer Comments
8
Root Vegetables
13-16 SPECIALS PAGES
4 Business Matters from Anya Firszt
8-9
Deli Containers
17
4-5 International Year of
Cooperatives
5-6 Community Room
Calendar—East
6-7 Community Room
Calendar—West
2
Willy Street Co-op Reader, January 2012
New Products
9-10 Four Herbs & Fungi for the 18-19 Five Steps to a Stocked New Year
Pantry
11
Response to Concerns 20-22 Practical Indoor
About Our Ban on Circulat- Gardening
ing Recall Petitions
24-25 Recipes and Drink
12
Understanding Egg Carton Recommendations
Labels
26-27 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!
ENOUGH ALREADY
Q: Enough already about how
using a credit card costs money!
Your arcane rules about having a
check with a high enough number is
ridiculous and therefore I use credit
on principle. Change your policy
and then maybe I’ll “save us money.” –Disgruntled member
A: The conversation about the cost
of credit cards to merchants is intended
to raise awareness. I’m sorry that it has
been an annoyance to you. We understand that our Owners have a preference for certain tenders for a variety of
reasons, all of which are valid. We appreciate all of our Owner’s patronage
and, despite this ongoing conversation
regarding the cost of credit cards, we
encourage Owners to use their preferred tender. Best, -David Waisman,
Director of Finance
ATM OPTIONS
Q: Great reminder in the Reader
this month about the ATM machine
out front (“True Cost of Credit”).
Twice today I’ve pulled out my debit
card when paying for groceries (at
West this morning, East tonite) forgetting there was an ATM machine
in front of both stores. Suggestion:
Put a small sign on each of the debit/
credit swiper machines at every
register encouraging a stop at the
ATM before coming in the store or
to consider it next time they shop.
A: Great suggestion! Thanks for
contributing this idea. Best, -David
Waisman, Director of Finance
RIPE FRUIT
Q: Is it possible to get more fruit
in the ripe state? It seems like a lot
of fruit is too “green” for me to purchase (esp. pears, plums, bananas,
peaches/nectarines, etc.).
A: We do ripen some of the betterselling items we offer but, because of
the various degrees of ripeness fruit
is shipped, it’s not a guarantee we’ll
always have a ripe option. -Andy Johnston, Produce Manager–East
SALE SNAFU
Q: It was nasty that you advertised the bulk item sale last month
with the wrong dates and then did
not inform people unless they caught
it on their receipts that they were
not getting the percentage off. I was
lucky. I caught it. I wonder how
many people were misled. I won’t be
back.
A: I’m very sorry about your experience. When we realized the error,
we posted signs in the stores, put it on
our website and on Facebook. We also
made up $5 gift cards for people who
came in during the original printed
dates to offset them not getting the
discount. I’m sorry that you didn’t
receive a gift card when you came in.
If you would still like it, I can arrange
to have one left at Customer Service
for you. If not, please know that we did
try to communicate to customers about
the new, correct dates—I’m sorry that I
obviously didn’t do a sufficient job.
If you are an Owner and do not
wish to remain one, you are entitled to
get your equity back—minus the $2 per
payment administrative fee. Please call
Tamara Urich-Rintz if you would like
to get this investment returned to you.
Again, I apologize for my part in
your experience, and I hope that you’ll
give the Co-op another shot. -Brendon
Smith, Director of Communications
WE LOVE OUR KID
CUSTOMERS
Q: Tons of things I love about
the Co-op. I wanted to point out how
many times I have observed staff
in interactions with children that
are skilled and compassionate—too
numerous to be specific. It’s nice—
makes me happy to have the Co-op
in my community. Cheers!
A: Thank you so much for your
kind words. And we feel happy to have
kids in our community. -Dan Frost,
Store Manager–East
CHEESE WRAPPING
Q: To the cheese folks—when
cutting and wrapping cheese, please
try not to melt the plastic together,
just enough heat to make it stick.
The reason for this request is that I
want to keep the original wrapping
because it has the label with what
kind of cheese it is. By the way, I
love your selection of cheeses—you
do a great job!
A: Health regulations require that
we have a tight seal on the plastic.
However, one doesn’t have to press
for very long on our heat sealers to
accomplish this. Perhaps some of
the folks in cheese have been pressing down on the heat sealers a little
too long. I will ask everyone to use
a lighter touch in the future. Thanks!
-Stuart Mammel, Cheese Coordinator–East
EATING BEFORE PAYING
Q: Two things that frustrate me
are people eating from the bulk bins
and eating a prepared food prior to
purchasing. What does the Co-op
request regarding those that either
are consuming items they do not
pay for (bulk) and consuming in the
store prior to buying?
A: Eating (or drinking) food
before it is paid for can lead easily
to a shoplifting conviction. It is easy
to forget to pay for something that’s
already gone and impossible to do so
accurately if it is a weighed item. Our
staff may approach customers eating
in the store to ensure purchases are
not forgotten. We certainly prefer and
request that customers pay first but
understand—especially with kids—
that accommodations are sometimes
needed. -Dan Frost, Store Manager–
East
BUS TUB
Q: I would like to request that
you provide a tray for dirty dishes
in your foyer during months when
we can eat outside. Otherwise, we
have to walk all the way back inside
thru to where the bathrooms are
located. Sometimes thru tons of
people who are trying to checkout
and quite frankly I don’t feel like
walking all the way back in thru
there. I know, I know; bees, but
other places do it. Otherwise, I’ll
just leave mine outside. But you do
have til next year to come up with a
good idea. Thanks.
A: Thanks for your input. We are
actually already beginning the process
of redesigning the courtyard at East
and, as part of that effort, we’ve received widespread and strong interest
in locating a bus tub station outside.
We’re not sure about our timeline yet,
but we’ll certainly add your voice to
the chorus.
As to whether we could (perhaps
temporarily) locate a bus tub station in
our already crowded foyer—I’m not
sure. I’ll certainly examine the idea!
We’ll discuss it for Willy West too.
-Dan Frost, Store Manager–East
FIREPIT
Q: I would like to request that
you put a big covered firepit in
the center area of the outside food
courtyard. That would be awesome!
I wouldn’t worry about a fire breaking out—there is a fence around the
area, a cover over the pit and adults
nearby, and of course water, fire
extinguishers etc. etc.—for those of
us who love the ambience of your
storefront.
A: Thanks for the idea! We have
considered this before and have so
far concluded that at the very least,
we’d have to have staff in attendance.
We’ll give that conclusion and the idea
in general more consideration! -Dan
Frost, Store Manager–East
BULK BUSINESS
Q: Please bring back the bulk
soy flour and whole wheat pastry
flour. We depend on these products
and are very disappointed that you
no longer have them. Also, your
bulk items are terrible. No twisty
ties, awkward for writing numbers. This store shouldn’t be going
downhill since the Willy West store
opened. But it has. Also disappointed
that you run out of “Show Me The
Whey” in bulk too often. Now,
there’s no muesli in bulk today. And
you seemed to change the brand. I
like the kind with dates in it.
A: Thank you for your comments and suggestions [for the Willy
East bulk aisle]. 1.) Soy flour: I have
brought back the soy flour. However, it
is going on four months and I have not
yet sold through 25 lbs. I cannot justify
the space for such a slow mover. I plan
to discontinue it. You can still preorder
it and will get a discount if you do. 2.)
Whole wheat pastry flour: We have
a new local supplier for some of the
flours. Lonesome Stone Milling out
of Lone Rock, WI now supplies WW
all-purpose flour, WW pastry flour,
WW bread flour and corn meal. Please
try these products. They’re local and
of very high quality. 3.) Show Me the
Whey: This is a long lead-time item.
When I place my order, it sometimes
takes a month or more to get it. I am
working on my ordering strategies to
resolve this issue. 4.) Twist ties: They
are back! -Jim Green, Bulk Coordinator–East
Willy Street Co-op Reader, january 2012
3
GENERAL MANAGER’S REPORT
Business Matters
INTERNATIONAL
YEAR OF THE
CO-OP 2012
If you haven’t
already heard, the
UN has designated
2012 as the Interby Anya
national Year of
the Co-op (IYC). I
Firszt,
am delighted that
General
cooperatives are
Manager
getting this kind
of attention on an international scale
to promote the cooperative model as
a solution to many different factions
of our society. This area is fortunate
to have several options for cooperative services, such as banking, energy,
agriculture, and of course groceries.
Watch for events at the Co-op to celebrate IYC in the coming year.
ENERGY CONSERVATION
Last winter we struggled to keep
the West Commons (seating area)
warm enough despite our cranking up
the thermostat. Through an energy audit last spring 2011, we learned of several small but significant areas where
we could improve our operations and
reduce our carbon output. You may
have seen work being done in December to install ceiling fans to circulate
warm air throughout the retail space,
including the Commons. This is part
of our concerted effort to lower our
overall energy use. Insulating curtains
will soon be installed at East to help
keep refrigerated air in/warm air out
of the produce coolers when the store
is not open. Our FY2013 budget will
include more funding to complete the
entire list of recommendations from
the audit. We will report on other
improvements that you may not have
otherwise seen as they are completed.
EAST PARKING LOT
UPDATE
The City of Madison is requiring
we bring our parking lot plan into
compliance with the “as built.” In
order for this to happen we have had
to move some stalls and signs around.
The two stalls outside the Community
Room will be dedicated handicap
stalls. The differently abled term was
created by us as a courtesy to accommodate people without handicapped
plates but with a reason to park nearer
to the door (for example, but not limited to pregnant women, injured people,
those with small children). We plan
to relocate the differently abled stalls
opposite from where they were to the
area designated MG&E recharging.
We are sorry for any inconvenience
this may cause anyone. Additionally,
we will be repainting the lines for the
compact car stalls to be at an angle for
better ease of use and sight lines for
those drivers.
DRIVEWAY UPDATE
Co-op management is still talking
about the future of the Jenifer Street
driveway; look for an update in-store
and online later this month.
Innovative, Independent Banking
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iscover how the personal
attention of a local bank
can help you build ﬁnancial
health and freedom. Visit any
of our four convenient locations,
or learn about us online.
LEED Silver Certiﬁed East Branch
home-savings.com 282.6000
4
BOARD REPORT
International Year of
Cooperatives
W
elcome,
Owners,
to 2012 and the
United Nations’
International Year
of Cooperatives!
Board President
by Sonia
George Hofheimer
Kubica,
said a mouthful
Board
last month when
Member
he encouraged
us to think of Willy Street Co-op as
an alternative to the corporatism that
underlies many of our consumer options. Echoing George’s sentiments,
David Thompson, President of Twin
Pines Cooperative Foundation, recently wrote, “Our nation’s economic
structure is both financially and morally bankrupt, and it is on a lifeline
that is being paid for by us consumers.
With different policies, cooperatives
can revive the rural economy and the
family farm, and reward hard work, not
daily traders.” In short, the time is ripe
for cooperatives to move from being a
niche consumer alternative to becoming a new way for everyone in our
communities and world to look at food
systems, housing, material goods, and
health care.
It may seem like a long way to
go from just shopping at Willy Street
Co-op to achieving a global paradigm
shift, but it is really an important fundamental step. When you shop at the
Co-op you aren’t just feeding yourself
and your family, you are supporting an
ethos and set of values elucidated in
our mission statement. In fact, the decisions of the Willy Street Co-op Board
and management are guided by ends
policies that are relatively similar to the
Year of Cooperatives key messages.
Compare for yourself:
Williamson Street Grocery
Cooperative Ends Policies
• Owners are provided information to
make informed choices about food,
agricultural practices, environmentally sound practices and the cooperative movement.
• Owners have a sense of Williamson
Street Grocery Co-op (WSGC) community and realize the responsibility
of ownership.
• WSGC is a cornerstone of a vibrant
economically and environmentally
sound community.
• Workers participate in management,
work in a humane environment
and are recognized and rewarded
as being fundamental to a thriving
community.
• The Co-op pursues growth and expansion opportunities that meet the
long-term needs of its members and
workers.
• Board and management commit to
ongoing system improvement.
United Nations IYC Key Messages
• Cooperative enterprises build a
better world.
• Cooperative enterprises are member
owned, member serving and member driven.
• Cooperatives empower people.
• Cooperatives improve livelihoods
and strengthen the economy.
• Cooperatives enable sustainable
development.
• Cooperatives promote rural development.
• Cooperatives balance both social
and economic demands.
• Cooperatives promote democratic
principles.
• Cooperatives and gender: a pathway
out of poverty.
• Cooperatives: a sustainable business
model for youth.
The growth and success of Willy
Street Co-op sends a loud and clear
message to the rest of the private-sector that there is market value in sustainable practices, local investment,
and investing in one’s workforce. So
for 2012, I invite you to think about
ways that you can help spread the
word about cooperatives. Think about
the services you use, for example,
your car mechanic, gym, or child care
provider, and how they could operate
with the Seven Cooperative Principles
(refresh yourself here: www.uwcc.
wisc.edu/whatisacoop). If you’re feeling bold, share those thoughts with
local business owners. Educate your
legislators on how more business cooperatives benefit your community.
GET INVOLVED
2012 is also a great year to further explore what Willy Street Co-op
Ownership means to you. Sit in on
a Board meeting, attend an Owner
forum, join a committee, nominate a
candidate for the Board, or even consider running for the Board yourself.
Most importantly (in addition to shopping), set aside 30 minutes in August
to review the annual Board slate and
VOTE in the elections. As an owner,
YOU are the shareholder to which we
are accountable, and we want to make
sure we are reflecting your interests
and values.
You can follow the global activities of the UN International Year of
Cooperatives at social.un.org/coopsyear.
SPECIAL STORE HOURS
January 1st: CLOSED
EAST
8:00pm. 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 and $5
for all others.
PROPER FOOD COMBINING
FOR DIGESTIVE HEALTH
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
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.
labeling. Samples of fair trade coffee
and chocolate will be provided. This
session is free for Owners and $5 for all
others.
KIDS IN THE KITCHEN:
PASTA PARTY!
CLASSES
AND
CLASSES
& EVENTS
EVENTS
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 United States
and at Willy Street Co-op, and new
changes in Fair Trade certification and
5:00pm. Join instructor Lily Kilfoy for
this series of cooking classes that offers
kids ages 6-12 the opportunity to learn
basic cooking techniques, 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 pasta, yummy pasta sauces and
unique fillings to create their own personal pasta dish. The cost for children
of Owners is $10 and $20 for all others.
NO SECRET TO SAVINGS:
UNDERSTANDING THE
BULK AISLE
Tuesday, January 24th, 6:00pm–
Wednesday, January 25th,
6:00pm–7:00pm. Support your body
by lightening the load on your digestive system with proper food combining. Improve your energy, concentration and immunity with the chemistry
of food choices. Join Katy Wallace,
ND RYT, of Human Nature, LLC for
a discussion of proper food combining
for supporting the body’s ecology and
vibrant health. This class is free for
Owners and $5 for all others.
VEGETABLE FERMENTATION
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 lacto-fermenting 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. The cost for Owners is $20
and $30 for all others.
KNIFE SKILLS FOR
HOME COOKING
Tuesday, January 31st, 6:00pm–
7:00pm and 7:15pm–8:15pm. With
practice, proper knife-handling can
make cooking faster and safer as well
as improve 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.
5
WELLNESS IN EVERY SEASON: WINTER SUPPORT
Tuesday, February 7th, 6:00pm–
7:00pm. Join Kelly Hora, M.Ac. of
Bluestem Acupuncture and Katy
Wallace, ND RYT of Human Nature,
LLC to explore how to align with
the energy of the winter to experience optimal health. The kidneys
and bladder are most related to the
winter and demonstrate the power
of containment and elimination,
wisdom and potency. This program
will focus on foods and techniques
to support these organs and also
explore the emotional and spiritual
manifestations of winter according to
Chinese medicine. This class is free
for Owners and $5 for all others.
INDIVIDUAL NUTRITION
CONSULTATIONS
Wednesday, February 8th,
1:30pm–5:00pm. An individual
nutrition consultation is your opportunity to learn how the correct food
choices for your body can enhance
your well-being. 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, contact
Liz Hawley by email at l.hawley@
willystreet.coop or by phone at 2516776.
LUNCH BUZZ: NATURAL
VS. ORGANIC
Thursday, February 9th,
12:00pm–1:00pm. Join us for the
second lunchtime session in our
monthly series as we discuss buzzwords in natural foods. Willy Street
Co-op staff will host a presentation
and discussion about labeling in natural foods, including the standards
surrounding the words “organic” and
“natural” on products. Samples of
organic and natural foods will be
provided. This session is free for
Owners and $5 for all others.
WEST
INVEST IN STOCKS AND
BROTHS
Thursday, February 9th,
6:00pm–8:00pm. Learn how to
get full flavors from nourishing
vegetarian stocks and broths. Chef
Angela Trentadue will cover the basics of vegetarian stock preparation
and make a basic winter vegetable
stock. In this class, we’ll also look
at the principles and applications
of a “single-flavor” stock, as well
as herb broths. We’ll explore the
boundless ways to use these broths
to make clean, light and flavorful
dishes for every day of the year.
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, en plein 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.”
Unshackle Your Shoulders
A Feldenkrais® Awareness
Through Movement® Workshop
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.
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-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.
LUNCH BUZZ: FAIR TRADE
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
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 consume 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.
HOMEMADE PIZZA
FOR TEENS
Monday, January 16th, 6:00pm–
7:30pm. Want to learn how to make
your own pizza? It’s fun, and not hard
to do at all. Let Jennifer Jones show
you how to make your own pizza
dough, sauce and a variety of toppings, which you can use to make a
customized pizza. Cost for Owners
is $10 and $20 for all others (Access
Discount: $8).
INDIVIDUAL NUTRITION
CONSULTATIONS
1:00pm–5:30pm. An individual nutrition consultation is your opportunity
to learn how the correct food choices
for your body can enhance your well-
with Sandy River, 25 year Guild Certified
Feldenkrais Practitionercm
Hunched shoulders? Stress / tension, in your shoulders, neck, or upper back?
Arm movements limited by pain or stiffness? Discover what you may be doing
unknowingly in your chest, neck, or elsewhere that impacts your shoulders. Learn to
release tension and replace inefficient, ineffective habits through gently exploring new
options. Experience moving with more ease, coordination, comfort, and freedom.
WORKSHOP: Sat. Jan. 21, 2012, 10am - 1pm k $45
WINTER CLASSES: 6 Mondays, Jan. 23 - Feb. 27, 2012, 7:15 - 8:30pm k $90
Free introductory video precedes first class at 6:45pm on Jan. 23
Goodman Community Center 149 Waubesa St.
608-241-7635 to register (and all inquiries/appointments)
Private Functional Integration® lessons at 2158 Atwood Ave.
6
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.
being. 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.
FREE LECTURE:
WINTER SUPPORT
6:00pm–7:00pm. Join Kelly Hora,
M.Ac. of Bluestem Acupuncture and
Katy Wallace, ND RYT of Human
Nature to explore how to align yourself with the energy of the winter
to experience optimal health. The
kidneys and bladder are most related
to the winter and demonstrate the
power of containment and elimination,
wisdom and potency. This program
will focus on foods and techniques to
support these organs and also explore
the emotional and spiritual manifestations of winter according to Chinese
medicine. Free for Owners and $5 for
all others.
IN THE KITCHEN WITH
CATHY: JUICE UP YOUR LIFE
8:00pm. Come and experience how
juicing can change your life. Vegetable juice is a simple, easy way
to boost your nutritional supply of
vitamins and minerals to your body.
Juicing not only eliminates the need
for munching and chewing high quantities of greens and vegetables, it also
minimizes the body’s digestive effort,
since nutrients are absorbed into the
blood stream within minutes. Come
and join Chef Cathy as she compares
and demonstrates different types of
juicing equipment, how to store juices
to extend their shelf life, and shares
some of her simple and delightful
juice combinations.
KNOW YOUR ROOTS
Monday, January 23rd, 6:00pm–
8:00pm. Embrace winter’s abundance
of root vegetables in this fun class
with nutrition educator, author, and
gluten-free blogger Hallie Klecker.
You’ll learn to incorporate root vegetables into both sweet and savory
dishes that will have you warmed up
on the chilliest of evenings. Recipes:
Carrot Raisin Salad (Two Ways), Herbed Turkey Patties with Caramelized
Leeks, and Fudgy Velvet Brownies.
(All recipes are free of gluten, dairy,
and refined sugar.)
KOMBUCHA II
7:15pm–8:30pm. Instructors Vanessa
Tortolano and Alla Shapiro will lead
this class for those who already have
a familiarity with brewing kombucha
but want to go beyond the basic brew
into exploring infusions, continuous
brew, vinegars and other practical uses
and experiments for the by-product of
kombucha-making, the scoby. Cost for
Owners is $10 and $20 for all others.
FREE LECTURE: KEEPING
WELL THIS WINTER
8:00pm. Making great, better-thanan-Italian-restaurant lasagna is within
anyone’s reach. Let Jennifer Jones
share her grandmother’s special recipe
for lasagna. Learn secret family tips
and tricks, and go home ready to make
your own dish worthy enough to serve
to any guest.
7:00pm. Join Brittany Sandoval, Holistic Nutritionist, of Human Nature,
LLC and learn simple and effective
ways to boost your immune system
and reduce the severity and duration of colds and the flu this winter.
We will discuss what foods to avoid,
what to eat and other self care practices to help you stay well and vibrant
throughout the winter. Free for Owners and $5 for all others.
KOMBUCHA I
EAT WELL, BE HAPPY
LASAGNA WITH
JENNIFER JONES
6:00pm–7:15pm. Making your own
kombucha (fermented tea) is simple
and inexpensive. Learn about the techniques and materials needed to make
this healthful drink in your home with
instructors Vanessa Tortolano and
Alla Shapiro, certified herbalists and
health enthusiasts. The cost of this
workshop will also include the kit (jar,
scoby, sugar, tea, cover) needed to
begin brewing your own kombucha!
Cost for Owners is $30 and $40 for all
others.
Tuesday, January 31st, 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 butchering a whole
chicken, then making a quick chicken
stock, saffron risotto, roasted wings,
stuffed chicken breasts, and a seasonal vegetable.
VEGETABLE FERMENTATION
Monday, February 13th, 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 lacto-fermenting
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.
LUNCH BUZZ: NATURAL
VS. ORGANIC
Tuesday, February 14th,
12:00pm–1:00pm. Join us for the
second lunchtime session in our
monthly series as we discuss buzzwords in natural foods. Willy Street
Co-op staff will host a presentation
and discussion about labeling in
natural foods, including the standards
surrounding the words “organic”
and “natural” on products. Samples
of organic and natural foods will be
provided. Free for Owners, $5 for all
others.
Know of a local non-profIT
focusing on food, agriculture,
environmental issues or cooperatives?
To say “Thank You” for what
these groups do for our business
and community, we are offering
non-profit organizations in these
areas a 20% discount on
catering food orders.
* Does not include delivery charges.
All catering service restrictions apply.
See willystreet.coop/catering for more
information.
7
PRODUCE NEWS
Root Vegetables:
Warming Up the New Year
R
oot vegetables are
a great
way to
to keep yourself
warm and healthy
during the cold
winter months
by Andy
in Wisconsin.
Johnston,
They’re extremely
Produce
versatile; they
Manager–
can be roasted,
East
mashed, souped,
stewed, steamed,
sautéed, puréed,
stir-fried, juiced, and of course, deepfried (yes, you can buy them in the
chip aisle). They work well individually, or as a team! They’re affordable;
they keep well; they’re full of good
stuff, and they’re available locally at a
time when most local veggies are long
gone.
SUPPORTING LOCAL
FROM THE GROUND UP
As previously stated, root vegetables like beets, turnips, parsnips, and
carrots are a great way to incorporate
locally grown vegetables into your
diet throughout the winter months.
Because they’re available year-round,
they generally don’t stir up the enthusiasm seasonal-specific products do.
What’s important to note about root
vegetables is that they provide diversified local farms a means of extending
their season. Even though nothing
is growing in the fields, they’re able
to generate income enabling them to
sustain their business and keep staff
employed. When you include other
storage crops into the equation, like
winter squash, onions, potatoes, cabbages, leeks and Brussels sprouts, it’s
easy to see how diversity is not only a
key component of healthy organic production, but how it is also an important component of the farm’s financial
success. Many seasonal items provide
a short window of opportunity for
farmers to capitalize on production.
Additionally, they’re highly perishable, and there is an enhanced level of
competitive pressure when Farmers’
Markets and home gardens are providing many of us with the same products
farmers are trying to sell. And, while
root vegetables are generally available
year-round, it’s in the winter months
that most people crave and cook with
them, and unless they’ve got a big garden and a good root cellar, consumers are making these purchases at the
grocery store.
WARM AND HEALTHY
Root vegetables are a great source
of winter nutrition. They thrive in our
growing season, and store well all
year. They are the life source of the
plant, and act as its bank of nutrients.
They are packed full of vitamins
and minerals, and are chock-full of
phytonutrients. Root vegetables are a
good source of Vitamins A and C, and
provide us with a wealth of minerals
including iron, magnesium, potassium, folate, and manganese. They’re
naturally low in fat and high in fiber,
making them good for the heart.
So, besides the fact that root vegetables are a readily available source
of nutrients, they’re also packed full
of energy in the form of carbohydrates—fiber, sugar, and starch. Sure,
a nice warm soup or stew is going to
make us feel warm and cozy regardless of whether it incorporates root
vegetables, simply because of its
physical temperature. However, it’s the
conversion of the carbs found in root
vegetables into glucose that boosts our
energy and warms our core. At a time
when we’re getting eight hours of daylight, average temps are below freezing, our immune systems are stretched,
seasonal depression is just kicking in,
and we just made our New Year’s resolution to lose 15 pounds and get back
in to a regular workout routine after the
holidays, root vegetables are a great
way to get that needed boost of energy
and stay warm.
NEW YEAR’S ROOT
FORECAST
This year, we should have a good
supply of locally grown root vegetables well into the New Year. Look
for locally grown beets, parsnips,
turnips, rutabaga, celeriac, salsify,
sunchokes, and burdock to last into
March. Locally grown Tipi carrots
should hold through January, possibly into February depending on how
many you buy in January. Harmony
Valley’s Soup Mix is a great product
containing a variety of seasonal root
veggies, and includes a soup and
roasted root vegetable recipe. We’ll
also be rotating root veggies on our
Weeklies promotional program, so
look for good deals on these great
products throughout the winter
months!
DELI NEWS
Deli Containers
R
educe,
reuse,
recycle.
These are
words that so many
of us try incredibly hard to live
by. When we have
by Julia
the good fortune
Gengenbach, to work for a place
Assistant
that also strives to
Deli Manmake those words
ager–East
an integral part of
its business ethic,
it provides us—as
individuals and employees—with the
support and opportunity to push ourselves even harder to make choices
that fall in line with this credo. Such
is the case in my situation. When
I took over as the Assistant Deli
Manager here at the Willy Street
Co-op East, one of the most irritating,
difficult projects I undertook was to
find a way to make our Deli contain-
ers more eco-friendly. At the outset
I figured it would be a challenging
task, but one that would have a relatively basic, easy solution—I just had
to find it. Well, it has been challenging and there has really been no easy
solution, up until this point. Now,
because of some happy coincidences,
things have started to move in the
direction I was hoping to find.
PLA CONTAINERS
Many of you know that we currently use deli containers made of
PLA or polylactic acid. PLA is, as
defined at http://reprap.org/wiki/PLA,
a “bio-degradable polymer that can
be produced from lactic acid, which
can be fermented from crops such as
maize.” This combination of factors
make PLA containers seem like a far
better option than plastic containers. However, there are other details
that make the situation a bit more
complicated, not the least of which
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is the fact that PLA containers are
only compostable if they are sent to
a commercial composting facility,
which we do not have here in Madison, nor is there one in Middleton.
Let me amend that; there are local
commercial composting facilities set
up to take yard waste and brush, but
none that are set up to compost packaging. Most of us do not have the
ability or the know-how to maintain a
compost capable of handling the PLA
packaging due to the temperature
requirements needed to break down
the material. It is true that you can
dissolve the materials in hot water—
which is why PLA cannot be used
for hot foods or beverages—but then
the question becomes: what do you
do with the material once it has been
dissolved? It shouldn’t be poured
down the drain and, while it may be
okay to pour it onto your lawn or garden (I couldn’t find any information
saying not to do such a thing), I still
wouldn’t suggest doing that.
This is not to say that PLA containers are all bad; they do have some
really great things going for them.
They are made from corn grown
here in the U.S. and other renewable plants are being investigated as
prospective sources for the lactic acid
supply. If and when there are more
commercial recycling facilities available and there is far better sorting of
different types of plastics in order
to prevent contamination during the
recycling process (enough of the
wrong type of plastic mixed in with
a recycling batch can ruin the whole
batch) then PLA will absolutely
start to be a much more viable “eco”
option. This becomes even more the
case if the plants used for the basis
of the lactic acid are less demanding
of fertilizer than corn. Yet, for the
present, it seems that using PLA is
only creating more waste to go into
the landfill, and that is also a problem
because the material does not break
down well (if at all?) once it is in the
landfill.
Feeling
Dry?
MADISON AND MIDDLETON ACCEPTING #1
AND #2 PLASTICS FOR
RECYCLING
So what is a girl to do when
looking for ecologically friendly,
non-leaking, compostable or recyclable deli containers? The answer,
for now, is a return to plastic. Now,
before you take away my membership to Sierra Club, WISPRIG, and
all the other environmental defense
groups I support, let me explain
this decision. We are going to start
using rPET plastic, that is recycled
PET plastic, most of which comes
from recycled bottles. The containers we are going to carry will be
#1 plastic—meaning that they are
100% recyclable. But, you say,
Madison doesn’t accept deli containers regardless of the number on the
bottom! I know, how irritating is
that? I was so bothered by that piece
of information that I sent the Streets
Division a very polite, but slightly
exasperated email asking why they
were making my job more difficult
by refusing to accept perfectly recyclable materials. Much to my happy
surprise I got a very rapid response
stating that after January 1, 2012 the
city of Madison would start accepting deli containers #1 and #2 for
recycling. I literally shouted out of
joy—seriously, ask my co-workers. I
think I scared some of them. The pieces were falling into
place. I checked the city of Middleton’s website and discovered that
they too accept deli containers for
recycling and then contacted our
supplier to see if he could provide
us with the right rPET containers for
our purposes. He came through in a
big way by finding us the containers
we wanted and, on top of that, the
containers are produced by a company located in Dane County. Not only
are they local, the rPET containers
they offer are made of up to 100%
post-consumer waste. They cannot guarantee the percentage would
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the availability of the necessary postconsumer waste that is viable for use
in their products, but the standard is at
least 20% and oftentimes higher than
that.
LET US KNOW
WHAT YOU THINK
So to make a long story short, the
Delis at Willy Street Co-op are now
using rPET plastic containers which,
with the newly updated recycling program in the City of Madison, are now
100% recyclable. We will no longer
be carrying the PLA containers, but as
things change and are updated so fre-
quently we will re-evaluate things on
a regular basis to make sure that we
are doing our part to keep the Deli as
ecologically friendly as possible. We
do realize that using plastic creates
another series of daunting problems to
deal with, but after all of the research
we’ve done on this issue, we strongly
feel that—for now—this is really the
best route. If you have anything to add
to the conversation, please contact us
either through email ([email protected]), customer
comment card, or just stop by the
Deli. We are always happy to listen
to any suggestions or information that
you have to pass on to us.
WELLNESS NEWS
Four Herbs & Fungi
for the New Year
P
eople make
a wide
variety of
New Year’s
resolutions, but I
think the ultimate
motivation behind
by Andrew
most of them is
Klay,
similar—we want to
make choices that
Wellness
will lead to greater
Staff
health and vitality,
and therefore to
greater happiness.
Health truly is the greatest wealth.
With that in mind, I’ve chosen some
of my favorite medicinal herbs and
fungi to talk about here, gifts from
the Earth that can help us achieve the
health and vitality we all want and
deserve. Please be sure to check with
your health care professional before
taking any new herb.
NETTLE
“Nettles are so eminently nutri-
Therapeutic Bodywork Solutions
tious that without their chemical
protection, they would be quickly
annihilated by hungry herbivores,”
writes wild foods expert Samuel
Thayer in his book The Forager’s
Harvest. The “chemical protection”
he refers to is their stinging property,
the result of formic acid stingers on
the leaves. Fortunately, the stinging
property is easily removed by drying
or brief cooking of the leaves. Thayer
notes that nettles are high in vitamin
C, very high in vitamin A, high in
protein, calcium, potassium, magnesium, and iron.
Nettle has other beneficial aspects
in addition to its nutritional profile.
According to the Therapeutic Herb
Manual by Ed Smith, nettle is “Antihistamine and anti-inflammatory,
[and it] moderates allergic response.”
Smith also includes arthritis and gout
in his list of stinging nettles’ uses.
continued next page…
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In her book Healing Wise, Susun
S. Weed writes, “Kidneys, lungs,
intestines, and arteries are tonified,
strengthened, and gradually altered
to optimum functioning with consistent use of nettle, freshly cooked or
infused.” Nettle has a reputation for
promoting lustrous hair, whether from
drinking nettle tea regularly and/or
using it as a hair rinse.
Here in the Health and Wellness
department, we carry nettle leaf in
the bulk herbs, tincture, and capsules.
Stinging nettle is also a common plant
in Wisconsin, for those of you who
enjoy foraging. Making an infusion
of the dried leaves, and leaving it to
steep overnight (to extract the most
nutrition), is a tasty and easily assimilable way to take advantage of nettle’s
nourishing properties. To make an infusion, pour freshly boiled water over
the nettle leaf, cover and let steep. The
result is a golden-green brew that, as
Thayer describes it, “feels more like a
food than a beverage.”
ASHWAGANDA
Ashwaganda is one of the most
revered herbs in Ayurveda, the traditional medicine system of India.
When one starts to do some reading
about the amazing properties of this
herb, it is easy to see why. According
to David Winston and Steven Maimes
in their book, Adaptogens: Herbs for
Strength, Stamina, and Stress Relief,
ashwaganda (root) has the following
properties: “Adaptogen, anti-inflammatory, antioxidant, immune amphoteric, antitumor, nervine, antispasmodic, mild astringent, and diuretic.”
Ashwaganda is classified as an adaptogen by herbalists, which Winston
and Maimes describe as “[Herbs] that
help the human body adapt to stress,
support normal metabolic processes,
and restore balance. They increase the
body’s resistance to physical, biological, emotional, and environmental
stressors and promote normal physiologic function.” Although many who
take this herb on a consistent basis
experience improved energy levels,
it also has a calming effect. Winston
and Maimes write that, “Ashwaganda
is very effective for anxiety, fatigue,
cloudy thinking, stress-induced insomnia, and neurasthenia (nervous exhaustion).” Furthermore, “it enhances
endocrine function, especially helping
to re-regulate the thyroid, testes, and
adrenal glands.” It is indeed a root
that can help us deal with many of the
stress-related ailments we experience
in these modern times.
The Willy Street Co-op offers
ashwaganda in capsules and tincture.
We also carry the locally made Four
Elements’ Chi Charge tincture, which
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is a blend of Wisconsin ginseng root,
organic ashwaganda and organic green
and gold ginkgo leaf.
REISHI MUSHROOM
Reishi mushroom has been used
medicinally in China since ancient
times, where it is known as Ling zhi,
or “spirit plant.” The beneficial properties of reishi mushroom are too numerous to describe in this short article,
so I will just list a portion of them, excerpted from Mycomedicinals, a book
written by renowned mushroom expert
Paul Stamets: antioxidant, antiviral,
cholesterol reducer, immune enhancer,
kidney tonic, liver tonic, nerve tonic,
stress reducer. Reishi also aids respiration, Stamets notes, “as this species
enhances the oxygen-absorbing capacity of the lungs, thereby enhancing
stamina.” My personal favorite quality
of reishi is its ability to help me feel
calm and centered. The Chinese, too,
valued this quality of reishi. Winston
and Maimes write that, “In traditional
Chinese medicine, this mushroom
is used to nourish the Chinese heart,
which stores shen. [Shen is]…a person’s mind/consciousness and emotional balance.”
The Health and Wellness department offers reishi in both tincture and
capsules. The capsules are reishi mycelium capsules from Host Defense,
wisconsin union
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a medicinal mushroom company run
by the aforementioned Paul Stamets.
Mycelium is a fungi’s underground
network of thread-like cells, which
for most mushrooms is more potent
than the fruiting bodies that appear
above ground. Stamets’ mushroom
products are organically grown in the
United States.
CALIFORNIA POPPY
Last but not least, I wanted to
include California poppy because it
is an herb we recently brought in,
and one that I think may be of help to
many. Insomnia is a common malady
in this country, and many sufferers
have tried different remedies with
little lasting success. For those who
have not tried this herb, it may be
worth considering. Smith describes
the following actions of the herb:
“Contains sedative alkaloids similar
to the Opium Poppy alkaloids, yet are
very safe and non-addictive. Antispasmodic, analgesic (quiets pain),
and soporific (induces sleep).” He
states that California poppy can be
used for “anxiety, restlessness, and
insomnia.” The co-op offers a tincture of this herb in the Herb Pharm
brand.
NEED MORE HELP?
I hope this article has been helpful to you as you embark on your
path into the new year. There are so
many amazing herbs with impressive health benefits that I would have
liked to include in this article if I had
only had room. Therefore, please
don’t hesitate to ask the Wellness
staff if you have wellness-related
questions that I didn’t cover here. I
wish you a joyous and healthy new
year!
Green Thursdays come to
Willy West
COOPERATIVE SERVICES NEWS
Response to Concerns
About Our Ban on
Circulating Recall Petitions
S
ince the
start of
Wisconsin’s
Recall effort in
November, the
Co-op has received
numerous (35+)
by Lynn
requests, written
Olson,
and verbal, from
Cooperative Services Owners and other
Recall supporters.
Director
They have requested that we put
aside the Cooperative’s policy to refrain from partisan
or electoral politics per the Tabling
Policy (see sidebar) and allow them
to collect signatures to recall the
State’s Governor on Co-op property.
Some of these requests have added
that if we were truly committed to
community, we would have a place
in our organization for electoral
politics, and everyone’s rights to
express their opinions to other Owners and shoppers while visiting our
stores.
The philosophy of cooperatives’
political neutrality has been refined
and continually discussed from the
mid-1800s to today. The International Cooperative Alliance (ICA)
report Commission on Co-operative
Principles (1966) includes information from their discussion around
the subject of neutrality, which may
be helpful to better understand our
history of this decision and our need
to stay committed to it. We quote it
at length.
“[P]rudent co-operative leadership has constantly tried, as far as
possible, to concentrate the attention
of the Movement on them and avoid
the risks of disunity and dissipation
of energy incurred when issues of no
obvious relevance, on which people
are bound sooner or later to disagree, are imported into the consideration of Co-operative affairs. The
strong feeling that this treacherous
ground must be avoided at all costs
found expression in the formula ‘Political and Religious Neutrality’ employed in the Report adopted by the
ICA Congress of 1937. The Report
not only gives Neutrality the authority of a principle, but also imparts
a wider significance to the term by
linking it with race and nationality,
as well as politics and religion. In
the present Report, even where race
and nationality are not specifically
mentioned, they may be assumed
to be covered by politics, for both
are capable of erupting into political
conflict in more than one region of
the globe.
“From the point of view of
keeping the members’ loyalty and
support, those organisations which
adopt a consistent policy of nonpartisanship, that is to say, independence of party and entanglements
restricted from participating in any
political campaigning, they have
reported no objection to our request.
With respect to transparency, we can
oppose or support issues (such as
when we supported workers having
a voice in their workplace during the
protests last winter), but not any of
the political parties or figures.
To quote ICA again, “In this
way, the practice of the Alliance
illustrates the statement in its rules
that Co-operation ‘is neutral ground
on which people holding the most
varied opinions and professing the
most diverse creeds may meet and
act in common.’
“Just as peace is not simply the
absence or cessation of war, so the
attitude of Co-operators to political
questions is not simply the negative
one of abstention, but the positive
reflection of their resolve to meet
and work together on common
ground.”
“Co-operation ‘is neutral ground on which
people holding the most varied opinions and
professing the most diverse creeds may meet
and act in common.’”
and intervention based exclusively
on co-operative interests and cooperative principles, are obviously
on safer ground. The overriding
consideration is that any weakening
of a co-operative’s unity impairs its
power to act effectively, not merely
in the political field, but in all the
other fields as well.”
Specifically at Willy Street Coop, our Tabling Policy does allow
non-partisan, 501c3 organizations to
table. In the past this has included
The League of Women Voters, as
well as environmental, cooperative
and agriculturally based organizations, who are welcome to use this
venue to create awareness about
legislation affecting their organizations. Because 501c3s are also
During this difficult period, if
this policy has caused anyone to suffer or is unsatisfactory to any of our
Owners, we would encourage you to
express your opinion on the matter
on our website, or read what others
are saying on the page created for
this topic: http://www.willystreet.
coop/no_partisan_politics_tabling_
including_gathering_recall_signatures_co_op_property#comments.
This policy was, like all Co-op
policies, made deliberately and
with consideration toward multiple
perspectives. But, being a consumer
cooperative, we are open to revising policies based on feedback from
Owners, as long as any revisions are
still consistent with our bylaws or
mission.
WSGC TABLING POLICY
Willy Street Grocery Cooperative
supports providing opportunities for
not-for-profit organizations (501(c)3)
to network with our community on
Co-op property.
The following is required to table
on Co-op property:
1. Individuals working or volunteering
for the approved organization are
requested NOT to directly approach
people entering into or out of the
Co-op or in the Co-op’s parking lot.
A display with materials about the
organization’s goals or relevant materials and staffed with the organization’s representatives is suggested.
Representatives of the organization
or others present with the organization are also requested to refrain
from wearing any political or
religious messages or endorsements
while tabling. Aggressive canvassing or “hard-sell” tactics are never
allowed and may result in a suspension of that organization’s privilege
to table on WSGC property.
2. Willy Street Grocery Co-op is
comprised of over 28,000 individual
Owners. Politically partisan or religiously affiliated tabling is excluded
from this privilege. However, all
501(c)3 organizations are encouraged to apply.
3. Organizations interested in tabling
at Willy Street Co-op East are
required to pre-arrange with us, at
608-251-6776 and organizations
interested in tabling at Willy Street
Co-op West are required to pre-arrange with us, at (608) 284-7800 to
confirm date, time, and availability.
4. Those who are NOT eligible or
approved to table on Co-op property
are encouraged to canvas on the
public sidewalk in front of the store.
The selling of any items in front of
the store for a not-for-profit organization must be approved by the Director
of Cooperative Services and will be
determined on a case-by-case basis.
11
GROCERY NEWS
Understanding Egg
Carton Labels
P
eople are
always
curious
how I know
so much about eggs.
Fact is, the Rischs
were famous for
by Alex
eggs long before
Risch,
we were famous for
Assistant
shotgun weddings
and online coupon
Grocery
fraud. My greatManager–
great-grandfather
East
acquired his first
hen at the 1893
Chicago World’s Fair, where it was
touted as “the poor man’s duck.” By
1900 the flock had grown to over 200
layers, three roosters, and this one
dude named Mike. Sadly, great-greatgrandpa was forced to retire in 1934
after the sight of Katherine Hepburn’s
slacks rendered him unable to perform
manual labor. The flock then passed
to my great-grandpa, who’d glare with
contempt at his young son, Butch,
every time the chickens laid an egg
too close to supper time. Little Butch
grew up to do other contemptible
things, like marry a Swede. He’s also
my grandfather.
Moved by his sense of patriotic
duty and a desire to evade creditors,
Grandpa Butch joined the Navy in
1942. After taking an aptitude test, he
was stationed aboard the USS Alabama
as an anchor, but was later promoted
to rudder. Upon returning stateside,
Grandpa was disheartened by a popular
new music fad known as “be-bop jazz,”
and took over the family egg farm so
he’d have something to throw at hipsters. Grandpa still runs the farm to this
day, only he’s much wrinklier now.
I spent my boyhood summers
working on the farm as a candler.
My job was to hold each egg up to a
strong light bulb and determine if it had
Communist leanings. I’m ashamed of
it now, but I’d sometimes blacklist innocent eggs just to meet quota. Eventually my grandfather replaced me with
an automatic candling machine. I took
this just fine, but my grandmother was
racked with guilt and spent many sleepless nights thinking of ways to sabotage
Grandpa’s oatmeal.
Our chickens have always freeranged. My grandparents tried cages
once in the ‘70s, but back then, married
couples were into all kinds of crazy
stuff. We also feed the flock certified
rhino-free feed, a fact my grandfather
takes great pride in.
Because of my experience in the
industry, I’m often asked to explain
the terms used on egg carton labels.
For instance, what exactly does “cagefree” mean? Are certified humane
eggs suitable for soufflés? What about
chocolate soufflés? What’s the difference between “organic,” “natural,” and
“deviled” eggs? The following list aims
to shed light on these issues and more.
CAGE-FREE
Chickens that aren’t caged lay these
eggs. However, this doesn’t guarantee
the chickens are raised outdoors, or
even that they have access to the outdoors. Sort of like my uncle Ray after
his last DWI—he’s not in jail, but he
can’t leave his house.
Seriously though, cage-free chickens aren’t always better off than those
raised in cages. A standard battery
cage is one cubic foot, meaning its
occupant has at least one square foot
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of floor space. Many cage-free systems,
however, have stocking densities of less
than one square foot per bird, resulting in poor sanitation and cannibalism.
In fact, hens raised in cage systems are
less likely to be victims of pecking and
cannibalism for the very fact that cages
separate them.
To be clear, I’m certainly not advocating for battery cages, nor am I saying
that all cage-free systems are bad. My
point is only that the term “cage-free” is
meaningless with respect to animal welfare. Which brings us to our next label...
CERTIFIED HUMANE RAISED
AND HANDLED
This label is found on Phil’s eggs,
and is your best bet for happy chickens.
Humane Raised and Handled certification is provided by HFAC (Humane
Farm Animal Care), a national non-profit dedicated to the health and welfare
of farm animals “from birth through
slaughter.” What happens after slaughter
is none of their business; so feel free to
take that side of beef to the homecoming
dance, for all they care.
But in all seriousness, HFAC mandates high welfare standards for producers who carry the Certified Humane
label, enforcing separate regulations for
free-range and indoor systems. Freerange systems must offer reasonable access to well-drained pasture covered by
living vegetation, and include overhead
foliage for protection from predators.
Indoor systems have analogous guidelines limiting stocking density to ensure
birds are not overcrowded. Regardless
of management system, cages of any
kind, even so called “enriched” cages,
are not allowed.
Additionally, Certified Humane producers meet requirements ensuring their
hens can engage in natural behaviors
like scratching and dust-bathing. There
are also rules governing air quality, pest
management, food and water, and lighting. Farms are re-certified annually, a
process involving on-site HFAC inspections.
There’s a lot about this great program I can’t go into here, especially
since I’ve wasted so much space on
stupid jokes. Please visit www.certifiedhumane.org for more information.
One more note before moving on,
organic certification is not a requirement
of the Certified Humane program. In
fact, Phil’s, Willy Street Co-op’s only
certified humane eggs, are also our only
conventional eggs. Organic certification itself carries a veneer of welfare
standards, but mainly ensures hens are
raised on organic feed.
CERTIFIED ORGANIC
Hens raised on certified organic feed
lay organic eggs. Synthetic pesticides
are prohibited for the control of internal
and external parasites, and chickens
cannot have contact with synthetic
chemicals.
Just like “cage free,” organic
certification doesn’t guarantee humane
treatment. USDA organic standards
mandate outdoor access for chickens,
but the rule is so loosely defined that
even small, screened-in, concrete
porches qualify. What’s more, “access” can mean a couple small holes
cut in the side of a barn housing thousands of birds. Chickens lucky enough
to find one of these openings are often
too frightened to leave the relative
security of the barn. Only the most
unscrupulous farmers employ these
tactics, but it does happen, particularly
with large-scale organic egg production.
To be fair, it’s difficult for farmers
to regulate what their chickens come in
to contact with on open pasture. For instance, if a chicken eats a grasshopper
that was just munching on the neighbor’s conventionally grown crops,
it’s technically in violation of organic
standards. Chickens raised outdoors
are also more susceptible to parasites
like worms and avian lice, a problem
intensified for organic flocks that can’t
be treated with synthetic pesticides.
Adding to these challenges, treated
lumber is prohibited under organic
standards; meaning fencing constructed with pressure-treated posts cannot
contain a flock. Being a country boy,
I’ve never seen a farm fence built with
untreated wood, but I have seen them
built with swearwords and fists raised
angrily toward the heavens (Grandma
can be quite the hothead before her
9:00am brandy).
There are many producers who are
able to balance organic regulations
with animal welfare. For a list of these
brands, check out the Cornucopia Institute’s organic egg scorecard at www.
cornucopia.org/organic-egg-scorecard/.
Notice that New Century, Willy Street
Co-op’s best-selling brand of eggs,
ranks high on the scorecard with 4 out
of 5 eggs.
PASTURE-RAISED
This one can also be misleading,
as “pasture-raised” doesn’t mean hens
have access to open pasture. Instead,
pasture-raised chickens live in mobile
pens that are moved daily to patches
of fresh grass. Just like “cage-free,”
stocking density is key here; cram too
many birds in a pen and you have the
same issues of cannibalism and poor
sanitation.
FERTILE
Willy Street Co-op doesn’t carry
these, but if you ever come across
some, take caution: fertile eggs contain
live chickens.
MACRO VEGETARIAN
The Macro Vegetarian line of foods is macrobiotic, vegetarian and vegan. We are carrying the dumplings, sushi, bento and macro bento boxes as well as
the Yuba pocket. Everything is made with all-natural
ingredients, most of which are organic as well. Available at West.
UNDERGROUND MEATS SALAMI
We are now carrying Underground Meats
cured Salami. These include Saucisson Sec, hot
Saucisson Sec and goat salami. These are made
in Madison using local meats. Available at West.
SVP FOAMING HAND SOAP DISPENSER
Make your own foaming hand soap. Just add 1 part liquid hand soap to
3 parts water. A great way to use our bulk hand soap. Available at
East.
DESERT ESSENCE OH SO CLEAN 2-IN-1 FOAMING
HAIR AND BODY CLEANSER
Extra gentle olive oil castile soap for babies. Even has the USDA
organic seal! Available at East.
GITTORTILLA BRAND TORTILLAS
One of the best local products to hit the shelves at Willy Street Co-op
are the organic tortillas produced by Greg and Carol Gitto in Watertown,
WI. The two varieties of Gittortillas available are whole wheat and white.
They’re made on cast iron and have a wonderful soft texture and enough
elasticity to hold all your favorite fillings without splitting. Made with
organic flour and brought in fresh each week. Available at both stores.
LAKEFRONT BREWERY VARIETY 8-PACK
From our friends at Lake Front Brewery in Milwaukee comes one of the latest additions to the beer
case, the Variety 8-Pack. The 8-pack contains seven
great beers available year round and one seasonal beer.
Whether you’re fixing for a crowd or enjoy a variety of
beers, check out this new offering at Willy West. (Beers
included: Organic ESB, Riverwest Stein, Fuel Cafe Coffee Stout, India Pale
Ale, Klisch Plisner, Wheat Monkey, Eastside Dark and a seasonal selection.)
Available at Willy West.
HEALTH VALLEY GLUTEN-FREE CAFÉ SOUPS
Gluten-Free Café is the first and only gluten-free soup fortified with vitamins, mineral and prebiotics. Try some of the great
soup flavors that are Certified Gluten-Free by The Gluten Intolerance Group of North America. Available at Willy West.
DONKEY CHIPS
Quit horsin’ around and try our new Donkey Chips here at
Willy East. Donkey Chips are Stone Ground White Corn, All
Natural Ingredients, No Trans Fats and Gluten Free. Try ’em
salted or unsalted! Available at East.
PACARI CHOCOLATE
Awaken your senses with a Raw Chocolate Bar with Spirulina,
or the Andean Blueberry, or even the Salt and Nibs, new from
Pacari chocolate. Come and taste a sample January 4th between
10:00am and 1:00pm at Willy East. Available at East.
GOODBYE GLUTEN CUPCAKES
We offer these in a variety of flavors. Produced
by a local gluten-free baker Nikki Burns. They are also dairyfree, but not vegan; they contain eggs. Available at East.
REGAL WARE AMERICAN KITCHEN
American made Stainless Steel Cookware. A great line
of cookware that performs with style and convenience.
Available at West.
SPATONE PURABSORB IRON
Iron-rich water in easy to dose 20 ml
packets. By taking a low dose of iron with a clinically proven
high absorption rate, the risk of harsh side effects are less
likely. Available at West. (As always, consult your physician.)
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17
Be a Farmstead Chef: Five Steps to a Stocked Pantry
increasing the quality of our staple ingredients, making homemade equivalents of processed foods and having
the things on hand to whip up meals
quickly. Here are some easy tips to get
started in pantry management:
1. BUY HIGH-USE ITEMS
IN BULK
By Lisa Kivirist & John Ivanko,
Co-op Owners and Co-authors
of Farmstead Chef
S
tocking the pantry saves
time and money—two nonrenewable resources. When
we moved from our Chicago
apartment to our Wisconsin farm over
a decade ago, we traded convenience
for countryside. No more runs to the
store for a missing ingredient. We’ve
learned to have the staples on hand
to do anything from feeding a round
of Inn Serendipity B&B guests to
whipping up crust for an impromptu
pizza night. But a well-stocked pantry
is an important element wherever you
may call home, whether it’s in the
city, suburbs or at the end of a country
lane. As we write about in our new
cookbook championing homemade
and homegrown, Farmstead Chef, the
pantry serves as the inspirational hub
of your kitchen.
Our faltering economy continues
to push many of us to become even
more “do-it-ourselves,” to become
more frugal and self-sufficient. This
motivation plus a little knowledge
goes a long way in cooking more
at home through a loaded pantry by
Identify what you use in large
quantities and consider buying those
in bulk. We take advantage of the
great perk to Willy Street Co-op
Owners that we can order a full bag or
container of anything in the bulk aisle
and typically get an additional ten
percent off. The key is to only do this
for high-volume items. For us, it’s all
about baking supplies: Heartland Mills
Organic Unbleached Flour, Wholesome Sweeteners Sugar Cane and
Tierra Farms Dark Chocolate Chips
(we made a lot of Winter Squash
Spice Chocolate Chip cookies).
2. EAT UP
The corollary to “buy in bulk:”
make sure you use it. We might save
money buying a full one-pound bag
of bay leaves, but we know we’ll
only use a handful for a few fall soup
recipes. Herbs and spices lose their
flavor with time, and we’re better off
buying just what we can use in about
one year.
Every winter we “eat through”
our pantry, finishing off grains, rice,
canned food and other oddities we
accumulated over the past year. This
both saves money and motivates us to
get creative with those random cups
of quinoa or couscous leftover from
other recipes.
One winter we realized we had
accumulated in our pantry a big plastic
bag filled with red and white peppermint candies acquired at restaurants.
Perhaps not high in nutritional value,
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3. INVEST IN PROPER
STORAGE
The challenge in purchasing bulk
is having a place to conveniently
store the item once it comes out of the
bulk bag. Invest in accessible, quality
storage containers for the bulk items
you use most often. Look for containers made from a high-grade, durable
material with a tight-fitting lid. With
so many options available online and
at retailers, you can purchase the exact
size you need to fit into a nook or
cabinet in your kitchen. While some
of these containers may seem
pricey, investing
in something
that makes your
kitchen routines
easier and stores
your items
properly will
quickly prove
its worth. We
had some dead
space under a
kitchen shelf
that evolved into
perfect storage
for our flour and
sugar when we
found sturdy
plastic bins that
are just the right
size to slide
under that shelf.
Recycled glass containers are easy,
7JFXNZBSUXPSLBU
8/9/11 2:23 PM
frugal storage containers. Wide-mouth
canning jars make it a cinch to access
the ingredients and see what’s inside
and how much you have left.
4. CREATIVELY SUBSTITUTE
Think out of your recipe box and
experiment with substitutions using items you already have on hand
in your pantry. No buttermilk? Use
1 cup of any kind of milk, remove 1
tablespoon milk and add 1 tablespoon
vinegar or lemon juice. Let it stand 5
minutes until it curdles.
Some easy pantry substitutions
include (see Farmstead Chef for more
ideas):
• Don’t have: 1 ounce unsweetened
baking chocolate
Use instead: 3 tablespoons unsweetened cocoa plus 1 tablespoon
melted butter
• Don’t have: 1 cup cake flour
Use instead: 1 cup all-purpose
flour, take out 2 tablespoons of the flour
and add 2 tablespoons
cornstarch
5. ORGANIZE
The key to pantry management is
restocking before you
run out of something.
We keep a Post-It
inside our kitchen
cabinet when we notice we’re running low
on something, which
turns into a handy
shopping stock-up list
for our next Co-op
stock-up trip.
Organization also
applies to how you
keep your items stored
on the shelves. Grouping like items
together helps to quickly find things,
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but when we said we “eat through” the
pantry every winter we play hardcore:
if we have it, we need to use it. These
peppermints resulted in one of our
now favorite cookie recipes, Peppermint Biscotti, featured in Farmstead
Chef. We share the recipe below for
others with lurking post-holiday candy
canes in their pantry.
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such as canned goods, baking supplies,
spices and rice.
A well-stocked pantry represents
a core philosophy behind Farmstead
Chef. You don’t need to be a trained
chef to make delicious and nutritious
meals for you and your family. With
some seasonal, local and farm fresh
ingredients (or items put by for the
winter) and some core pantry staples,
your kitchen is your portal to eating
well without breaking the bank.
Peppermint Biscotti
Excerpted from Farmstead Chef
(farmsteadchef.com) by Lisa Kivirist
and John Ivanko. Farmstead Chef
serves up recipes for homegrown and
homemade cooking for the kitchen
gardener, urban homesteader and home
cook in all of us.
Ingredients:
3/4 c. butter, softened (1 1/2 sticks)
3/4 c. sugar
3 eggs
2 tsp. peppermint extract
3 1/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. crushed peppermint candy,
divided
White chocolate bark for frosting
Directions: In a large mixing
bowl, cream butter and sugar. Add
eggs, one at a time, beating well after
each addition. Beat in extract. Separately, mix flour, baking powder and
salt. Stir in 1 c. peppermint candy.
Gradually add flour/candy mixture to
creamed mixture, beating until blended
(dough will be stiff). Divide dough
in half. On a baking sheet, roll each
portion into a 12-inch by 2 1/2-inch
rectangle. Bake at 350º for 25 to 30
minutes or until golden brown. Carefully remove to wire rack. Cool 15
minutes. On cutting board, cut at an
angle into 1/2 inch slices. Place cut
side down on baking sheets. Bake 12
to 15 minutes until firm. For frosting,
melt chocolate. Drizzle chocolate over
cookie in a swirled design. Yield: 3
dozen biscotti.
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19
I
love gardening. But as I write this,
winter has settled into the Wisconsin landscape! The vibrant colors
and warm sunny days have finally
given way to a pale winter palate and
a cold, biting wind. Looking out my
window towards the garden, I halfway
expect to still see the tall stocks of
corn and brilliant, multi-colored blossoms that stood there only a few short
weeks ago. But all that is left are a
few broken stems poking out from the
soggy, half frozen ground.
Winter plays its role in the cycle
of life. It is the time for Mother Nature
to rest and replenish in preparation for
the coming spring. Still, I can’t help
but miss the colors, smells and fresh
flavors of garden life. Perhaps that is
the appeal of indoor gardening. Who
among us wouldn’t welcome a bit of
color, flavor and life to otherwise dull
winter days?
The idea of indoor gardening is
nothing new. It has been around for
centuries. Engravings on Egyptian
tombs indicate that the pharaohs attempted to grow citrus and other fruits
in their indoor gardens. The degree of
their success is not known, but others took up the effort and established
that it could be done. Foremost among
these was the Roman emperor Tiberius, who reigned from 14 to 37
A.D. Tiberius had a passion for
cucumbers—in and out of season. To satisfy this passion, his
gardeners set young cucumber
plants in beds of manure covered with
sheets of mica cut so thin that sunlight
could penetrate. How they solved the
problem of pollination at a time when
the need for it was not even suspected,
I have no idea… but solve it they did,
and history tells us Tiberius had his
vegetables indoors is a complicated
prospect. Plants require very specific
light, soil, temperature, day-length and
pollination conditions to produce blossoms and set fruit. A person can invest
weeks into a crop only to have it fail
due to what seems like a minor detail.
All your effort is wasted and you must
start again. If growing full-term crops
indoors appeals to you, I encourage
you to read the book Successful Indoor
Organic Vegetable Gardening Manual
by Anthony Higgins. In this book, Mr.
Higgins provides step-by-step instructions for setting up, growing and
harvesting a full-term indoor crop.
Of all the indoor gardening methods I have tried, I believe that growing microgreens offers by far the best
effort-to-reward ratio and that is the
method that I use today.
WHAT ARE MICROGREENS?
Microgreens are basically sprouts
that have been allowed to grow longer.
Like sprouts, they have very high
nutritional content. Typically, sprouts
are germinated and after two to three
days are consumed whole: root, seed
and cotyledons (the kidney shaped
leaves that originate from the seed).
Microgreens similarly are sprouted
but continue to grow for another 10 to
12 days in a growing medium
until they develop two to four
true leaves (true leaves originate
from the stem of the plant). The
stems of the plant are then cut
and consumed, with the roots discarded. Sprouts tend to be milder in
flavor, while microgreens have a more
intense flavor of the specific plant type
you are growing. What’s great about
both sprouts and microgreens is that
the germination process unlocks all the
Practical Indoor Gardening
Hempen Goods
1UALITY%CO0RODUCTS
by Bonnie Sweetland, Newsletter Writer
cucumbers throughout the long Roman
winters.
Indoor gardening, by definition, refers to any growing of plants indoors.
It could be as simple as a jar of sprouts
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on a window sill, or something a bit
more ambitious, such as Tiberius’s
cucumbers. I have attempted both and
most everything in between. Over the
years, I found that growing full-sized
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energy, vitamins and nutrients stored
in the seed. So although young and
tender, microgreens pack the nutritional power of a full-size plant. Since
you can consume much more of these
than their full-grown counterparts,
you end up with a very impressive
nutritional density, bite for bite. For instance, microgreens can contain 400%
more protein than lettuce and over
3,900% more beta-carotene than an
adult lettuce plant! Studies have also
shown that broccoli and other types
of microgreens contain exceptionally
high levels of a natural cancer-fighting
compound called sulforaphane (20 to
50 times more than mature broccoli),
which helps support antioxidants, such
as vitamin C and vitamin E.
Microgreens are the ultimate in
practical indoor gardening for the following reasons:
• They require less than five minutes
of attention per day.
• The can be grown hydroponically
practically anywhere with virtually no mess. Perfect for countertop
gardening.
• They require no expensive equipment or special knowledge
• They pack a nutritional punch.
Microgreens are extremely dense in
vital enzymes, minerals and vitamins
and chlorophyll.
• They are unique. Your friends and
family will be amazed at this new
and exciting way to eat. Microgreens
are perfect as a complete salad, additions to traditional salad, on sandwiches, in soups, as garnishes and
much more.
• They’re delicious. The flavors and
textures are virtually unlimited.
Plants are at their absolute peak of
flavor intensity at the microgreens
stage of life.
• They’re fun and easy—so foolproof,
it is practically impossible to fail!
If you do manage to mess it up, you
are only days instead of weeks away
from a new crop.
Here’s what you will need to get
started:
1. Organic seeds: Almost any seed
you grow in a traditional garden may
be grown as a microgreen. It takes
about 1 to 1 ? ounce of seed to make
one tray of microgreens. I suggest
for your first try, you start with broccoli or cabbage seed.
2. Growing trays: I use 21” x 10”
seed-starting trays, the kind without
holes. These are available at most
gardening stores or online.
3. Growing medium: Most seeds can
be grown hydroponically, while
a few, such as beet cilantro and
sunflower need to be grown in soil.
I use Sure-To-Grow Pads™ for the
hydroponics and organic potting soil
for the rest.
4. Litmus or pH paper: We use this
to test the pH of our water. Litmus
paper uses a broad range indicator
to turn a series of colors from pH
1 to 14—the lower the number, the
more “acidic” the pH, the higher
the number, the more “basic” the
pH. 7 indicates a “neutral” pH. PH
strips are available at the Co-op in
the Wellness department, and litmus
paper can be purchased at gardening
stores or online.
5. Water: pH balanced is best. Instructions below.
6. Light source: inexpensive LED
lights can be used to provide the
proper light spectrum and, at 40
watts, they do not cost much to run.
However, in most situations, these
are not necessary for success. If you
have access to a sunny window, that
will work just fine.
7. Miscellaneous: The following common household items will complete
your microgreen toolbox: spatula,
spray bottle, lemon juice, measuring
cups, empty gallon jug, sharp knife
or scissors.
GET READY. GET SET.
GROW!
Step 1: Balance the pH of your
water.
Microgreens can be somewhat
sensitive to the pH of the water you
use, so it is a good idea to check the
pH of your water and adjust, if needed.
Either too high or too low of a pH can
prevent the microgreens from absorbing important nutrients needed to grow
healthy and strong. To test and balance the pH of your water, start with
a gallon of water from the tap. Dip a
piece of the litmus paper into it. Wait
30 seconds to one minute and compare
its color to the colors on the chart that
comes with the paper. Ideally, we want
to use water with a pH between 5.5 to
6.5. Since city tap water has chlorine
added to it, which tends to raise the
pH, it typically will fall into a neutral
range of 6.4 to 7.4. This is a bit too
base for our purposes. To adjust, you
can add one teaspoon of lemon juice
to the gallon of water. This is usually
enough to bring the pH into the ideal
range for your microgreens. Retest
with another strip of pH paper and
add another teaspoon of lemon juice if
needed, until desired pH of 5.5 to 6.5
is reached. For water that is too acidic
(pH less than 5.5), you can add a small
amount of baking soda or crumble an
antacid into the water.
Step 2: Prepare your trays.
Pour 2 cups of pH balanced water
continued next page…
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into the tray. Swish it around to make
sure water is evenly distributed over
the tray. Lay your Sure-To-Grow™
growing pad on top of the water and
swish again. Turn pad over placing
wet side on top.
Step 3: Sow your seed.
Now that you have a saturated
growing medium, you are ready to apply seed. Sprinkle seeds back and forth
until you have about a 40% density
(Brassica family including turnip,
broccoli, cauliflower and rutabaga
prefer a bit thicker sprinkling of seed.
about a 50% density). A 4-oz. pack of
seeds should be enough to make about
three or four trays of microgreens. Remist seeds making sure every seed is
nice and wet (not flooded). Now, flip
a second tray over the top to preserve
humidity and darkness for first few
days. This also serves to keep the
sprouts struggling to reach light, making for more vigorous growth.
Step 4: Check your crop.
To keep your seeds moist, mist
with pH balanced water twice a day or
about every 12 hours. Check to make
sure it’s not too humid, no mold growing. If you find mold, the humidity is
too high and it needs bit more ventilation. If your seeds are dry, try spraying
them more frequently.
Step 5: Green them up.
Once seeds have sprouted for
about 4-5 days, uncover and you will
see yellow little sprigs. Allow these to
continue to grow in a sunny window
for another four to six days. After
about 10 to 12 days, your greens can
be cut and harvested.
Step 6: Harvest time!
To begin enjoying your microgreens, cut the stems with a sharp
knife, or a clean pair of scissors, as
close to the growing medium as you
can. They are best eaten fresh, but will
keep well for up to a week if stored in
an airtight container in the refrigerator.
I cut only as much as I need and let
the rest continue growing. Add them
to sandwiches, salads, smoothies, or
create your own recipe. Just remember
that the flavor is much more intense
than in sprouts or mature plants.
GROWING
MICROGREENS IN SOIL
As mentioned before, some seeds
don’t work well with hydroponics.
Beet, sunflower, parsley, cilantro,
fava, chards, peas and buckwheat all
need soil to grow well. Additionally,
these seeds need to presoaked before
planting. As these seeds tend to be a
bit larger it takes about 9 ounces of the
above seed varieties to make one tray
of microgreens.
Step 1: Sprouting.
Soak your seeds in cold pH balanced water for 12 to 24 hours. You
don’t want to use warm or hot water
because you will get a low germination
rate. Transfer sprouts to a colander,
keep them moist by soaking and draining two to three times a day and allow
them to continue growing for about a
day and half.
Step 2: Prepare your trays.
Pour four cups of pH balanced
water into base of the 21 x 10” tray.
Then take about two quarts of organic
potting soil to fill the tray to about
one to two inches deep. Gently press
the soil down with any flat tool, such
as a kitchen spatula or lid. You don’t
want it too compacted; just flatten the
surface of the soil. Spray-mist the top
of soil until damp.
Step 3. Sow your seed.
Sprinkle the sprouted seeds over
the top of soil evenly. Compared
with growing hydroponically, these
sprouted seeds need to be applied
much more densely. Generally speaking, the larger the seed, the less soil
you should see between seeds. Gently
pat down the sprouts into the soil with
the spatula so they are in firm contact
with soil. Spray mist thoroughly. You
may spread a bit more soil on top
(especially with beet or cilantro) and
press again.
Follow steps 4–6 of growing
hydroponically to complete the
process.
I recommend starting small—one
tray of a single variety. Once you’ve
gained a little experience, you can add
multiple trays of different varieties,
or mix and match varieties in a single
tray. Microgreens are all the rage in
gourmet restaurants across the country right now and once you try them,
I think you’ll know why! A single
tray of microgreens would cost about
$25–$30 if you bought it in the store.
You will grow yours for pennies per
tray!
Good luck and have fun!
RESOURCES
Recommended Reading: Microgreens, How to Grow Nature’s Own
Superfood, by Fionna Hill
Other Resources: Check Willy
Street Co-op for pH paper, organic
potting soil, organic seeds.
Two very good online sites that offer books, how-to videos, seeds, starter
kits, growing supplies and just about
anything you might need to grow microgreens are: www.sproutpeople.com
and www.growingmicrogreens.com.
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SOLUTIONS
Community Reinvestment Fund
(CRF) Grants Available
The Community Reinvestment Fund is one of the primary
vehicles the Co-op uses to carry out our commitment to
Principle 7 (Concern for Community). Since 1992, Willy
Street Co-op has awarded over $158,000 in grants to
support projects in the areas of food, nutrition, health/wellbeing, sustainable agriculture, cooperative education and
social change.
The focus of this funding is to provide grants to local,
non-profit groups with limited access to funding. In 2011,
the committee received 43 applications and made 17 awards
totaling $20,000.
Grant applications and further infromation can be downloaded from
www.willystreet.coop/CRF. If you have any questions or need more
information regarding your application, please contact Lynn Olson
at (608) 237-1217 or [email protected].
CRF Grant Applications Due by Feb. 29th 2012 @ 9:30pm
Family Dharma
Classes
The compassionate
teachings of Buddha
for the entire family
Join us each month on
Saturday 10:30-11:30am
See online calendar for dates!
Everyone is welcome!
Akanishta Buddhist Center
17 N. Fifth Street
Madison, WI 53704
608-661-3211
meditationinmadison.org
23
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!
Grapefruit Chicken Salad
Roasted Carrot and Parsnip Soup
Adapted from www.nikibone.com.
A tart and sweet twist on traditional chicken salad. Great way to use
leftover chicken.
1 1/2 c. grapefruit segments; cut into bite size pieces
2 c. diced, cooked chicken
1/4 c. chopped celery
1 scallion, minced
1/4 c. mayonnaise
1/4 c. plain yogurt
1/4 c. fresh parsley, minced
Directions: Combine all ingredients and mix thoroughly. Serve on a bed
of salad greens. Serves 3 to 4.
Star Recommends: Monkey Bay Sauvignon Blanc—Monkey Bay Sauvignon Blanc is crisp and refreshing, with vibrant flavors of ripe grapefruit, gooseberry and pineapple. Fresh, zingy acidity dominates the
palate with some pleasant fruit sweetness providing some weight to
the palate.
Adapted from www.realsimple.com.
Simple, nourishing and beautiful to behold.
1 lb. carrots, cut into 1/2 inch rounds
1/2 lb. parsnips, cut into 1/2-inch rounds.
1 yellow onion, quartered
5 Tbs. olive oil
kosher salt and pepper
1/2 baguette, cut into 16 thin slices
Directions: Heat oven to 400ºF. Combine the carrots, parsnips, onions,
3 Tbs. oil, 1 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl. Toss until all
are thoroughly coated. Spread in an even layer on a baking sheet and roast,
stirring occasionally, until tender and golden brown. This will take about 45
minutes. Arrange slices of bread on a baking sheet and brush with remaining
oil. During the last 10 minute of roasting, put the slices of bread in the oven
and toast until crisp. Blend the veggies and puree with 3 c. water, adding
more water if necessary. Blend until smooth. Transfer to a pot and heat thoroughly over medium-low heat, if it gets too cool. Divide among bowls and
serve with olive oil toast.
Star Recommends: Villa Maria Sauvignon Blanc—A beautifully pure
and lively wine overflowing with aromas of ripe gooseberry and
passionfruit with hints of grapefruit, lime and nettle. The wine is
concentrated and juicy with vibrant fruit and fantastic mid-palate
weight, finishing with crisp acidity.
Butter Fried Parsnips
Adapted from www.allrecipes.com.
Parsnips + butter + pan = delicious.
6 parsnips, quartered lengthwise
1/4 c. all-purpose flour (for coating)
1/2 tsp. seasoned salt
1/2 c. butter, melted
Directions: Slice your parsnips and boil them until tender (about 10
minutes). In a Tupperware large enough to hold your parsnip slices, combine the flour and seasoned salt. Dip parsnips in the melted butter and
place them in the bag. Shake bag to coat parsnips with seasoned flour. Heat
remaining butter in a large skillet over medium-high heat. When it starts to
sizzle, add the parsnips. Cook over medium high heat, turning occasionally,
until all sides are golden brown. Serves 4.
Star Recommends: Tikal Patriota—Deep reddish purple with aromas
of bright berry/cherry fruit. Like swallowing a whole bowl of mixed
ripe berries at once. Big body yet very balanced, with luscious
layers of raspberry, cherry, and cocoa flavors. Just a hint of baking
spice at the end brings it all together.
Broiled Grapefruit
Adapted from allrecipes.com.
A new twist on grapefruit for breakfast.
2 grapefruit
1/2 Tbs. ground cinnamon
1/2 Tbs. sugar
2 tsp. butter
Directions: Preheat your oven’s broiler. Line a cookie sheet with tin
foil. Cut the grapefruit in half and use a small knife to loosen the flesh from
the skin. Pour juices and sections of grapefruit into a bowl. Scrape out the
remaining pulp from the skins, creating little grapefruit skin bowls. Spoon the
sections of grapefruit back into your new grapefruit skin bowls. Sprinkle with
sugar and cinnamon as you like. Place small dots of butter across the surface.
Place the halves on the prepared cookie sheet and broil for 3-5 minutes, until
the butter is melted and the sugar is starting to brown. Allow to sit and cool a
minute or two before serving. Enjoy! Serves 4.
Star Recommends: Domaine Guindon Muscadet—Melon and some
slight citrus on the nose. Sharp minerality and almost saltiness with
a hint of citrus peaking through on the palate. Good structure and
great acidic backbone. The mineral matches well with the acid and
smoky flavors in this dish.
Member SIPC
Please drink responsibly.
24
Baked Tilapia with Grapefruit
Garlicy Collards from Brazil
Adapted from www.sheknows.com.
A surprisingly tasty combination!
4 Tbs. butter, melted
2 tilapia fillets
1/4 tsp. sea salt
Freshly ground black pepper to taste
1/2 c. bread crumbs
2 Tbs. sesame seeds
1/4 tsp. minced sage
6 fresh grapefruit segments
Directions: Preheat oven to 350ºF. Prepare a baking dish by greasing it
with 1 Tbs. butter. Place your tilapia in the greased dish and season with salt
and pepper. Combine breadcrumbs with 1 tablespoon butter, sesame seeds
and sage. Sprinkle mixture over tilapia and bake for 6 to 8 minutes or until
just about cooked through. Arrange grapefruit segments on fish and brush
with butter. Bake for another 2 to 3 minutes or until fully cooked. Makes 2
servings
Star Recommends: Verget Macon-Villages—Clean wine with pear,
apple, spice and minerals. Short and refreshing finish. A tasty pairing
with both the fish and the fruit.
Adapted from southamericanfood.about.com.
This healthy, tasty side dish recipe comes from the Minas Gerais region of
Brazil. They go with almost anything!
2 lbs. collard greens (2 to 3 large bunches)
1 onion, finely chopped
3 cloves garlic, minced
3 Tbs. olive oil
2 Tbs. butter
salt and pepper to taste
Directions: Clean your collard greens thoroughly. Remove leaves from
stalks and slice into thin strips. Bring a pot of salted water to a boil. Add the
collard greens and cook for 5 minutes, until bright green. Remove the collard
greens from the hot water and set aside. Heat olive oil and butter in a skillet.
Add onion and garlic—cook until soft and translucent. Add the greens and
sauté 3-4 minutes. Season with salt and pepper and enjoy!
Star Recommends: Troublemaker by Austin Hope—Troublemaker
combines elegance and power. Bright aromas of black cherry and
licorice evolve into a stronger bouquet reminiscent of smoked meats.
The wine shows amazing depth and intensity with a rich and textural
mouthfeel. Complete with bright red fruit flavors along with hints of
leather and cocoa, it is a well-balanced wine that culminates with an
extended finish.
Spicy Collard Greens
Adapted from allrecipes.com.
Awesomely tasty greens with a kick.
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
3 c. chicken broth
1 pinch red pepper flakes
1 lb. fresh collard greens, cut into 2-inch pieces
Directions: Cook bacon over medium high heat until crispy. Remove
and crumble, then return to the pan. Add onion and cook in the oil from the
bacon, adding a bit more olive oil if needed. Cook onions until tender, about
4-5 minutes. Add garlic and cook until fragrant. Add the collard greens to the
pot and cook until they begin to wilt. Pour in chicken broth and season with
salt, pepper and red pepper flakes. Reduce heat to low and simmer, covered,
for 45 minutes, or until greens are very tender. Serves 3-4.
Star Recommends: Trapiche Broquel Torrontes—An elegant wine with
aromas of flowers and fruits. A great pair with spicy foods. The minerals on the palate surprise with the fruit on the nose.
Basic (Blue!) Cornbread
1 c. local blue corn meal
1 c. all-purpose flour
1/4 c. sugar
1 Tbs. baking powder
1 tsp. salt
1 c. milk
1/3 c. vegetable oil
1 egg
Directions: Preheat oven to 400ºF. Grease an 8X8 inch pan. Combine
dry ingredients in one bowl. Combine wet ingredients in a separate bowl.
Pour wet ingredients into dry and mix until just combined. Do not over mix!
Pour into your prepared pan. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Remove from oven and serve warm!
Star Recommends: Gascon Reserva Malbec—Burgeoning with distinctive dark fruit flavors and aromas, this full-bodied, intensely
flavorful wine offers layers of ripe plum, blackberry and dark cherry,
accented by hints of chocolate and black pepper. Round tannins
and final notes of brown spice and oak combine to create a firm,
persistent finish.
SPECIAL
STORE HOURS
• December 31st:
regular hours
• January 1st: CLOSED
Skip the slippery roads & cold
winds, and let us help you
with your shopping!
With our Co-Shop program, you can
order online and pick up on in the store,
or order online and we’ll deliver! You can
also shop in the store and we’ll bring
your groceries to you.
Single or Family Residential
• We Shop/You Pick Up - $9.99 ($4.99*)
• You Shop/We Deliver - $9.99 ($4.99*)
• We Shop/We Deliver - $14.99 ($9.99*)
(See shop.willystreet.coop or brochure at Customer
Service desk for business or multi-family fees.)
* Eco Discount: Place your order by the 8:30am deadline at least one
Co-Shop business day (Sunday–Thursday) in advance of when you’d like
your groceries delivered and save $5 on your fee while helping us drive
less! Example: order by 8:30am on Sunday morning for Monday delivery
between 12pm to 6pm and receive the Eco Discount.
25
NEWSBITES
ANNUAL ORGANIC
FARMING CONFERENCE COMING TO LA
CROSSE, WI FEBRUARY
23-25
Organized by the Midwest
Organic and Sustainable Education Service (MOSES), the annual Organic Farming Conference
is the largest organic farming
conference in the United States.
It will be held February 23–25,
2012 in La Crosse, Wisconsin.
This is a farmer-centered event
featuring more than 65 informative workshops, ten day-long
Organic University trainings,
more than 160 exhibitors, nationally known keynote speakers,
locally sourced organic food and
live entertainment.
To register and for more
information, go to the MOSES
website, mosesorganic.org/conference
voted best
caribbean
201 1
2010
2009
2008
2007
2006
Reprinted with permission.
“BIG 6” GUILTY OF HUMAN RIGHTS VIOLATIONS
After an intensive public international trial covering a range of human
rights violations, jurors issued a scathing verdict to the six largest pesticide
and biotechnology corporations, urging governments, especially the United
States, Switzerland and Germany, to take action to prevent further harms.
The verdict was handed down to the six largest pesticide corporations—
Monsanto, Syngenta, Bayer, BASF, Dow and Dupont—collectively known
as the “Big 6”, for their human rights violations, including internationally
recognized rights to life, livelihood and health. The agrichemical industry
is valued at over $42 billion and operates with impunity while over 355,000
people die from pesticide poisoning each year, and hundreds of thousands
more are made ill. In addition, pesticide corporations have put livelihoods
and jobs in jeopardy, including, farmers, beekeepers and lobstermen.
Over the past few days, witnesses from across the globe, including the
United States, shared their stories of the harms of pesticides and biotechnology. “The right to care for and work the land is basic and fundamental,” said
David Runyon, a 900-acre Indiana farmer. “Monsanto and Co. have undermined my ability to provide for my family and prosper as a farmer. And the
Big 6 have overstepped any system of justice and need to be held to account
for their activities.”
Runyon is one of over fifteen witnesses to testify at the trial in Bangalore,
India. He and his wife Dawn almost lost the family farm when pesticide and
genetic engineering giant Monsanto found contamination of seeds on their
property. The company threatened to sue Runyon unless he paid them for
genetically modified seeds, seeds that had been carried by the wind from a
neighboring farm.
The verdict also names three particular nations as culpable alongside the
corporations. Their preliminary findings state, “The United States, Switzerland and Germany [home states for the pesticide corporations] have failed
to comply with their internationally accepted responsibility to promote and
protect human rights…The three States, where six corporations are registered
and headquartered, have failed to adequately regulate, monitor and discipline
these entities by national laws and policy.”
For the full story from the Center for Food Safety, see www.centerforfoodsafety.org.
SPECIAL
STORE HOURS
• December 31st:
regular hours
• January 1st: CLOSED
ASSOCIATED
HOUSEWRIGHTS
Remodeling, Additions, New Homes
Tropical Food, Drink & Music
Merengue
Salsa
Reggaeton
After-Dinner Dance Party
26
photo Zane Williams
Friday Fiesta Latina
Our careful Listen, Design, Build process
has produced award-winning projects and
satisfied customers since 1992. We meet
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CONGRESS NEEDS TO
INVESTIGATE HUMAN
HEALTH IMPACTS OF GE
SALMON
Food & Water Watch released
the following statement regarding
the need for research on genetically engineered foods on human
health: “The Senate hearing […]
called by Senator Mark Begich (DAK) to discuss the environmental
impact of genetically engineered
(GE) salmon is a welcome development. Congress also needs to
examine what we know about the
human health impacts of consuming such laboratory creations. If
they did, they’d figure out the
answer: not much. No long-term
studies have been conducted regarding the human health impacts
of consuming genetically modified
foods.
“Congress needs to step in
because the Food & Drug Administration seems set on approving
this first transgenic animal to enter
the food chain, even though nearly
all of the safety studies they are
scrutinizing have been conducted
by AquaBounty, the company that
has sunk tens of millions of dollars
into the research and development
of the product. That hasn’t kept
the federal government from also
dispensing tax payer money—to
the tune of $2.4 million since
2003—to help this private company commercialize a product there
is no demand for. In fact, over 78
percent of Americans say they
don’t want it approved without
further study.
“Approving GE salmon now,
given the information we lack
about its potential effects, could be
devastating for consumers, the environment, and fishermen alike.”
For more from Food & Water
Watch, see www.foodandwaterwatch.org.
BROWSING GOATS IMPROVE HABITAT
FOR RARE NATIVE SPECIES
At the Chichaqua Bottoms Greenbelt in Polk County, Iowa, researchers
have developed a novel tool for restoring biodiversity to a landscape choked
by invasive species: Set loose a herd of hungry goats.
The project began in 2008 when the Leopold Center for Sustainable Agriculture awarded a competitive grant to Iowa Heartland Resource Conservation and Development to study the benefits of incorporating livestock onto
conservation lands. By dining on unwanted buckthorn, goats helped restore a
rare swamp white oak savannah and created habitat for a wide array of native
species, including Blanding’s turtles, listed as threatened in Iowa.
Loren Lown, natural resource specialist for the Polk County Conservation Board, leads the project. Lown asked Deb and Eric Finch of State
Center, Iowa, to let their herd of 30-plus goats browse at Chichaqua Bottoms, a 7,300-acre greenbelt along the Skunk River. The partnership allowed
the Finches to raise healthy goats and rest their home pastures while Lown
cleaned up the ecosystem. “We’re getting a lot of use by animals that like the more open woodland,” Lown said. “The diversity of the vegetation at the ground level has
definitely increased. Prior to having the goats in there, the mid-story invasive
species had shaded out almost everything on the ground floor.”
For more on this research, see www.leopold.iastate.edu.
KIDS’ CEREALS PACK MORE SUGAR THAN TWINKIES
AND COOKIES
Parents have good reason to worry about the sugar content of children’s
breakfast cereals, according to an Environmental Working Group (EWG)
review of 84 popular brands.
Kellogg’s Honey Smacks, at nearly 56 percent sugar by weight, leads the
list of the 10 worst children’s cereals, according to EWG’s analysis.
In response to the exploding childhood obesity epidemic and aggressive
food company advertising pitches to kids, Congress formed the federal Interagency Working Group on Food Marketed to Children to propose standards
to Congress to curb marketing of kids’ foods with too much sugar, salt and
fat. But EWG has found that only one in four children’s cereals meets the
government panel’s voluntary proposed guidelines, which recommend no
more than 26 percent added sugar by weight. EWG has been calling for an
even lower cap on the maximum amount of sugar in children’s cereals.
Studies suggest that children who eat breakfasts that are high in sugar
have more problems at school. They become more frustrated and have a
harder time working independently than kids who eat lower-sugar breakfasts.
By lunchtime they have less energy, are hungrier, show attention deficits and
make more mistakes on their work.
Among the best simple-to-prepare breakfasts for children are fresh fruit
and high-fiber, lower-sugar cereals. Better yet, pair fruit with homemade
oatmeal.
For a list of the top ten worst children’s cereals based on percent sugar by
weight and more from EWG, see www.ewg.org.
IATP GUIDE POINTS
TO HEALTH AND ENVIRONMENTAL RISKS OF
SLUDGE USE IN FOOD
PRODUCTION
The Institute for Agriculture
and Trade Policy (IATP) concludes in its “Smart Guide on
Sludge Use in Food Production”
that consumers should choose
foods produced without sludge
and avoid use of sewage-based
fertilizer products in home gardens.
According to the guide, sewage sludge can contain diseasecausing microbes, synthetic
chemicals, and heavy metals that
can cause acute and chronic disease. Many of these contaminants
can persist in soil for centuries
and can enter the food system
through crops grown on sludgetreated land, as well as through
food animals that graze on sludgetreated-land.
IATP created the “Smart
Guide” to help consumers make
informed food and fertilizer
choices. For a link to the guide,
see www.iatp.org.
THIS MONTH’S WELLNESS WEDNESDAY
IS JANUARY 4TH.
1st w e d n e
ay
d
s
ea
month
off
Next month’s Wellness Wednesday is February 1st.
27
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.
SummitCreditUnion.com | 608-243-5000 | 800-236-5560
SPRING INTO SPAWOOF!
DAYCARE
BARK-N-RIDETM
BOARDING
GROOMING
663-WOOF(9663) • www.spawoof.net
Book
Now for
Spring
Break!
Winter Farmer’s Market
Saturday, February 4 • 9:30 a.m. - 2 p.m.
• Local produce and products
• Local Foods Brunch
Ethical Eats
• Presentation by RP Pasta’s
Peter Robertson
• Fair Trade Market
• Chef Demonstrations
900 University Bay Dr • www.fusmadison.org/eats

IN THIS ISSUE - Willy Street Co-op

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