Co-op
Shopper
March/April 2 0 1 5
LA CROSSE
8 Compost glory in Rochester
6 Springtime cooking with
Hackberry’s chef, Charles
George
17 PFC Board election results
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ROCHESTER
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WWW. PFC .COOP
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FRESH PRODUCE
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GROCERY
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DELI
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BISTRO
The Co-op Shopper is published by the
People’s Food Co-op of La Crosse
and Rochester, 315 Fifth Avenue
South, La Crosse, WI 54601 and 519
1st Avenue SW, Rochester, MN 55902.
The Co-op Shopper serves to
educate shoppers about food issues,
community activities and events,
co-ops in general, and membership in
the PFC. The views expressed are
those of the writers and do not
necessarily represent those of the
People’s Food Co-op or its
membership.
The Co-op Shopper is a nonprofit
publication printed on recycled paper.
All articles and pictures submitted for
publication become property of
People’s Food Co-op. PFC reserves
the right to refuse publication of any
article for any reason.
contributors
proofing
advertising
editor/design
photography
Liz Haywood
Jen McCoy
Beth Moore
Michelle Schry
Karissa Kostka
Karen Acker
Kevin Ducey
Brad Smith
Sue Knopf, Graffolio
Kevin Ducey
Kevin Ducey
Lauri Hoff, Kevin Ducey,
Karissa Kostka, Karen
Acker, Brad Smith
KNOW YOUR BOARD
BECOME A CO - OP MEMBER
Our Mission— (What we strive to accomplish in our work every day)
The mission of the People’s Food Co-op is to build community, grow a loyal and
thriving membership and be the best fresh food market in the country.
MEMBERSHIP BENEFITS
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Become a part owner of the People’s Food Co-op!
Five percent discount on your choice of one shopping trip each month
Member-only specials
Reduced rates for cooking and gardening classes
A vote on Co-op issues (one vote per membership)
Eligibility to run for the Co-op board
Ability to request refund of your equity investment if you discontinue membership
Patronage rebates (in years the board declares them) on the basis of Co-op
profitability and the amount of money you’ve spent at the Co-op during the year
I T ’ S E A S Y TO J O I N
• Ask any cashier for an application and fill it out.
• Pay for your membership. It’s $100 for the first (primary) member plus $25 each
for up to two additional members. You may sign up for the installment plan and
pay $25 per quarter until you’re paid in full ($7 administrative fee applies).
• Enjoy the benefits of membership!
STUDENT MEMBERSHIP
The Co-op offers one-year memberships for only $10 to college and university
students who show a valid student ID! Benefits and limitations of student
membership include:
• One-year membership, September through August
• Five percent discount on one shopping trip per month
• Member-only specials
• Reduced rates for cooking and gardening classes
• Students are not eligible to vote on Co-op issues, run for Co-op board, receive
patronage rebates, or have membership fees refunded
Heidi Blanke vice president
Tessa Leung
Dan Litwiller
Katherine Logan secretary
Andrew Londre
Monica Lunde treasurer
Beth Moore president
Jocy Poehler
Verna Simon
Contact the board at [email protected]
Cover photo: Flowers from PFC— Rochester.
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PEOPLE’S FOOD CO-OP
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MARCH– APRIL
2015
BOARD MEMBERS ’ REPORT
Beth Moore,
Board President
“Own, Use, Serve, Belong”
s you may have observed from the
board column in the last newsletter
and the recent get-out-the-vote
effort undertaken by the PFC board as the
result of our failed election, we have begun
wrestling with what it means to encourage
greater participation by the memberowners of our Co-op.
A
As we have spoken with other co-op
leaders about this issue, we have
discovered that owner participation,
particularly in elections and annual
meetings, seems to be a perennial
concern. One writer suggests that it
might be the case that when things are
going particularly well in a democratically
controlled institution the need to practice
democracy may seem less urgent.
Recognizing that our members have
different motivations, needs, and
expectations, how can we reimagine our
understandings of and commitment to
democratic member control ?
Last March, several of our board members
attended a regional gathering in Rochester,
convened by the Co-op Development
Services Consulting Group. Together,
participants explored a paradigm of
“Own, Use, Serve, and Belong” to expand
understanding of member participation.
Own: Ownership through monetary
investment is certainly a primary form
of participation in a cooperative. While
ownership is not required in order to shop
at PFC, we strongly encourage it. It is a
means of keeping the business rooted in
and accountable to us as owners and to the
local community. Membership in PFC is
now at 7,700 and continues to grow every
year. Ownership might also include giving
input on long-term direction or voting for
board candidates.
Use: Using the goods and services the
Co-op provides takes a variety of forms.
People contribute to the PFC’s ability to
accomplish its goals by being a vendor,
shopping, working for the Co-op, taking a
class, and in many other ways. All of this
“use” creates a collective impact — we are
able to accomplish more together than
as individuals.
serve, and belong” to our Co-op. Consider
whether there are new ways in which you’d
like to participate, or old ways to which
you’d like to recommit.
In a time of increasing growth and
competition in the grocery business,
when organic and local are being copied
throughout the industry, how are we
different? Could it be that the elements
of democratic control and local economic
ownership are coming into their own?
The resurgence of food co-ops and other
forms of cooperative business around
the country would seem to suggest
that is the case. A cause for celebration,
I think!
Serve: People’s Food Co-op recently
celebrated its 40th birthday. We are still
here not only because of the desire in this
community for healthy, local foods, but
also because thousands of people have
committed to creating and sustaining a
cooperative enterprise that meets those
needs. People have served the Co-op in
many ways over the years, from wrapping
cheese to serving on the board to telling
the story of this great place. By being a
strong business partner that offers
employment and a market for local
producers, People’s Food Co-op serves
its community.
Belong: The Co-op is more than a grocery
store. It’s a place of common purpose and
shared understanding. Our common
purpose is expressed most succinctly in our
mission statement, found on the walls of
both stores along with the Co-op
Principles. Stop and read these sometime,
and think about the ways you “own, use,
PEOPLE’S FOOD CO-OP
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MARCH– APRIL
2015
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STAFF PROFILE
FRANK
Menolascino
People’s Food Co-op—La Crosse Produce Manager
he People’s Food Co-op would not exist as we know it today
without the hard work of so many dedicated community
members, volunteers, and employees. “It was really built on
the backs of people, and Frank is a perfect example of that,” says
Ann O’Malley of Frank Menolascino, the PFC– La Crosse produce
manager. Ann is currently the accountant for the La Crosse store,
but if we turn the clock back 35 years, Frank and Ann held fairly
different positions at PFC. Ann recalls her first encounter with
Frank who, at the time, was general manager, “I was volunteering,
and he showed me how to wrap cheese. I didn’t do a very good job,
and he made me do it over. So I knew what a perfectionist he was,
and his standards are very high.” While Ann’s cheese wrapping days
are far behind her, she continues to maintain Frank’s high standards
in PFC’s bookkeeping.
T
“He’s got passion,” store manager Jen McCoy says of Frank, “and in
this business that’s important. Frank’s passion for the produce
business, the people he works with, and the people we serve has
been a huge part of the success of our Co-op. He has watched me
grow up and grow into the business and has taught me a lot.”
The beginning
After moving to the area in the late 1970s, Frank began to shop at
People’s Food Co-op, which was then located at 8th and Adams.
While stopping in to shop one day, a hiring notice caught Frank’s eye.
“You know, I don’t usually stop to read things, but it said that they
needed a manager for the store.”
It’s apparent that being a grocer is in Frank’s blood. “My parents
were in the grocery business in Chicago. There was always sort of a
business conversation in the house. My parents were born in Italy,
so food was always a huge thing in our family, and since they owned
a grocery store we had all the best fruits and vegetables available,
and food was always paramount.
“Also I had taken an interest in health — what you ate and how it
affects you. And I thought, you know, maybe I’ll apply for that job.
So I applied for it and became store manager.” Shortly after being
hired, Frank recalls, “One of the gals that worked there,” said:
“Oh boy, I can see things are going to change now.”
And as the story goes, things really did begin to progress and
bloom, largely as a result of the hard work of the committed staff.
Frank remembers his coworkers expressing their surprise at the
Co-op’s progress. He notes, “It’s not that complicated. We
sell good food, at a good price, with a smile on our face.”
Fruits of labor
As the Co-op continued to grow, Frank realized that his strengths
would be better utilized in an individual department. “I said: I’m not
a meeting person, I’m not a computer person, I’m a customer
person. So I stepped down and just was produce manager.”
Frank in the La Crosse store on 8th and Adams (1980s).
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PEOPLE’S FOOD CO-OP
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MARCH– APRIL
2015
It does seem as though Frank knew what was best, as Ann
remembers: “Frank can buy produce like nobody else. He wants
the best. If it isn’t up to his standards, he won’t accept it. And you
know, that is why we are so successful.” While much of PFC’s success
in produce is a result of Frank’s innate skill in the numbers game, it’s
his love for the customers and his appreciation of the craft that have
kept him going throughout the years. “Produce is artful to me, you
know the colors and the change of seasons— it’s phenomenal. What a
lucky man I am to work around so many wonderful people, and such
Continued next page.
NEWS AND UPCOMING EVENTS
International Women’s
Day Open House, March 8
Hosted by People’s Food Co-op, from 12
noon to 2 p.m. in the Community Room of
both the La Crosse and Rochester stores.
This is an informal gathering and all women
are invited to attend. Tea and light snacks
from the Co-op will be offered.
Help make Rochester
a Litter Bit Better!
Bring your friends and family to collect litter in
the neighborhood and along the Zumbro
River. We invite anyone who would like to
remove trash from our neighborhood to join
us. We’ll meet in the People’s Food
Co-op—Rochester dining room at 10:00 a.m.
on Saturday, April 25. Remember to dress for
the weather, in clothes that can get dirty.
Sturdy shoes and gloves are recommended.
PFC will provide the trash bags.
We will also provide coffee and hot tea to
get us started. Collection will last for two
hours—finishing at 12:30. Afterward, the
group is invited back to the Co-op for a
light snack and beverages.
Continued from previous page.
wonderful products, and wonderful
customers. It’s been…” Frank trailed off,
shaking his head, smiling.
The coach
When asked about his triumphs over the
years, Frank gives a lot of the credit to his
long-term employees, though anyone who
knows Frank probably suspects he used a
sports metaphor, referring to them as his
teammates. Frank’s an avid tennis player and
coach, but it’s been apparent since the early
days of the Co-op that Frank doesn’t leave
his coaching abilities on the tennis court.
Margaret Mills, the PFC–La Crosse grocery
manager, reminisces of her days volunteering
for Frank, “He just taught me everything that
I know, like, ‘stacking it high, watching it fly,’
and his marketing and merchandising. It just
floored me from day one.”
Cancelled in case of rain or snow.
Interested? Sign up at the Rochester
service counter.
Rochester Wellness Lunch-In
Topics for March and April
Every Monday from 12:00 to 12:15 p.m. a
short wellness discussion will be presented
in the Rochester Community Room. These
events are free and open to the public. All
sessions are led by PFC Wellness manager
Brigitte Heublein unless otherwise noted.
March 2: What does GMO labeling look
like? Guest speaker: Heather Kurth, from
Minnesota Right to Know.
March 9: Heart health
March 16: Colon health
March 23: Tackling seasonal allergies.
Guest speaker: Bonnie Krakow of Simply
Bee Naturals
March 30: Benefits of Himalayan salt
April 20: Building muscle strength. Guest
speaker: Emily Watson of Empowered
Wellness
April 27: Finding energy through natural
supplements
May 4: Beneficial properties of coconut oil
Bike the Barns Driftless:
Sunday, June 28, 2015
Pedal off starting in Sparta, WI, the
Bicycling Capital of America. Stop for a
break at Old Oak Family Farm and Hickory
Wind Alpaca Farm. Enjoy the bounty of
the season catered by Rooted Spoon
Culinary, featuring local, seasonal fare
from FairShare CSA farms and other
local producers. Bike the scenic ElroySparta and La Crosse River state trails.
Don’t miss this year’s ride — Early Bird
registration opens April 1st!
Super-Early Bird: $75 (4/1–5/15)
Early Bird: $85 (5/16–5/31)
Full-Price: $100 (6/1–6/15, or until ride fills)
April 6: Planting your garden for vitamins
April 13: Protect yourself: Tips for repelling
bugs and preventing sun damage
Space is limited and available first-come,
first-served! For details visit:
www.csacoalition.org or contact
[email protected] (608) 226-0300.
“We’ve all got things to learn. I’ve been
doing this for 35 years. I still learn every
day,” says Frank.
Another sports metaphor Frank used
recently was, “Time to hang up my spikes
here pretty soon.” While we don’t like this
analogy as much, it will be a much-deserved
retirement when it arrives. Frank’s passion
for good food and great service has kept
him rooted at the Co-op for 35 years. We
all suspect his retirement will be filled with
tennis matches and visits to the Co-op to
keep us on our toes. Frank has made a
lasting impact at People’s Food Co-op,
and we owe him a huge thank you.
General Manager, Michelle Schry, credits
Frank with fostering her love of the grocery
business when she was an undergraduate
working at the co-op in the late 80’s. "Frank
has a way of taking staff members under his
wing and connecting with them on a real,
personal level. I’ve always loved working with
Frank. He’s just a great guy. He’s a natural
mentor who points you in the right direction
and let’s you run. It makes him a great tennis
coach and a great leader in our store. If he
follows through on his threats to retire it will
be a big adjustment for all of us. He’s more
than earned it, but he’ll be sorely missed."
— Karissa Kostka
PEOPLE’S FOOD CO-OP
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MARCH– APRIL
2015
5
Springtime
Appetizer
suggestions
from
CharlesGeorge
Hackberry Bistro’s Chef George put together
these recipes for light brunch ideas.
CROSTINI WITH CREAM CHEESE
SPREAD AND SMOKED SALMON
1 cup cream cheese, softened to room temperature
2 teaspoons ground coriander
2 teaspoons dried tarragon
1 teaspoon salt
fresh parsley, roughly chopped
toasted bread
To make the spread, combine cream cheese, coriander,
tarragon and salt in a bowl and mix. The spread will yield
about 1 cup. Slice toasted bread in quarters and spread cream
cheese mix over the toast points. Top with smoked fish of your
choice and garnish with a bit of parsley.
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PEOPLE’S FOOD CO-OP
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MARCH– APRIL
2015
SMOKED HAM CROSTINI
1/2 pint cherry tomatoes (cut into quarters)
2 teaspoons minced garlic
5 leaves fresh basil, cut into thin strips
2 tablespoons extra virgin olive oil
salt and pepper
grated parmesan
parsley, chopped
toasted bread
smoked ham, chopped
Combine the tomatoes, garlic, basil, and olive oil in a bowl.
Season to taste with salt and pepper. Slice toasted bread in
quarters and top the bread with smoked ham pieces, the
tomato mixture, and parmesan. Garnish with parsley.
PORK BELLY WITH
FRUIT COMPOTE
For the pork belly
1 cup honey
1 cup kosher salt
1 pound pork belly
3 cup hickory chips soaked in water
1. In a mixing bowl, whisk the honey and salt together to make a
cure. Place the pork belly on a piece of plastic wrap. Pour the
cure over the pork and wrap the pork belly tightly in the plastic
wrap. Place the pork in a plastic Ziploc bag and seal the bag
tightly. Cure the meat for 36 hours under refrigeration.
2. Remove the bag from the refrigerator. Unwrap the pork and rinse
off the cure. Pat the pork dry. Mound 2 1/2 pounds of charcoal
briquettes in the center of the grill and light them. Let burn for
40 minutes. Add the chips and allow them to smoke for about
10 minutes. The interior temperature of the grill should be 300º.
3. Place the pork near the outermost part of the grill rack. This is
to avoid direct heat. You want the bacon to absorb the maximum
amount of smoke flavor before it is fully cooked. Smoke the
bacon for 30 minutes. Spray the coals as often as necessary, but
remember smoke escapes each time the grill is uncovered. This
recipe yields about 1 pound of bacon.
WINE PAIRINGS
Brian Leis, from People’s Food Co-op in La Crosse, recommends
the following wines for pairing with these dishes. All selections
and prices are from PFC—La Crosse.
For the Crostini, either the Angeline Chardonnay ($10.99), or the
Cavit Pinot Noir ($10.99).
The Royal Chenin Blanc, available for $11.99, would be delicious
with the Fruit Compote and Pork Belly, or you could try a red:
Jean Luc Colombo Cotes du Rhône ($14.99).
4. Cut the pork belly into small squares and sear the fat side in a
skillet over medium high heat for about 2 minutes; turn over
and place in a 350ºF oven for 10–12 minutes, until internal
temperature of 155ºF is achieved.
For the fruit compote
1 lb mixed frozen or fresh berries
2 tablespoons sugar (honey makes a nice substitute)
1 teaspoon lemon juice
Place all ingredients in a small saucepan over medium low heat;
if using fresh berries add 2 tablespoons water. Cook at medium-low
heat, stirring occasionally, until berries lose definition and burst
open, and compote resembles jelly, approximately 2 hours. Yields
about 1 cup.
Place the seared pork belly on a serving dish with a dollop of fruit
compote and serve immediately.
PEOPLE’S FOOD CO-OP
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MARCH– APRIL
2015
7
People’sFoodCo-op’scompostgoes
F
ull Circle
T
he number of compost programs has increased
dramatically in the United States in recent years. In
the period between 2009 and 2012, the number of
community composting programs doubled. In 2012 there
were 150 community programs in the U.S. Most are in California,
followed by Washington, with Minnesota a close third. Residential
composting (where the city does curbside pickup of kitchen
scraps) started in the Twin Cities in 2013. Commercial and retail
composting however, still remains the exception to the norm.
This spring, People’s Food Co-op of Rochester is joining others
in the State to pioneer a change in the status quo. Many items that
formerly went into trash receptacles will instead be composted,
including food scraps, paper products, and some food services
containers, among other items. Staff will be available to help answer
any questions customers may have.
In many ways, composting is a natural fit for a food store. Jared
Hammonds, PFC produce department assistant manager, estimates
that around 70 pounds of vegetable material is thrown out each day
from his department. As any gardener knows, today’s lettuce
trimmings are next season’s black gold.
This project has been a long time in the making. Brad Smith, member
service and outreach manager, has been working for over a year with a
coalition of Olmsted County organizations, the University of
Minnesota Extension, and others through a non-profit called Growing
Home to bring the program to fruition. “Plans have been under way for
a while, but the hang up has been finding a hauler.”
Seeing an interest in the market, Waste Management Corporation
(WMC), People’s current waste hauler, has agreed to work with a
regional compost company, Full Circle Organics, to transport and
process PFC’s compostable material. People’s will be installing a
smaller trash dumpster in the store’s refuse area. The current larger
trash bin and compactor will now be used for compost.
Andy Hansen, vice president of business operations for Full Circle
Organics, Tom Borell, PFC facilities manager, and Brad Smith have
conducted several audits of the Co-op, estimating the number of
compost receptacles required and what might be compostable in the
store. Andy expects up to 70% or more of what we currently term
“waste” could be converted to compost—and made ready for use by
gardeners and farmers to grow more food. Minnesota’s Department
of Transportation also has uses for compost in its projects.
The process
As Andy describes it, once WMC hauls our compostable material
away, it’s taken to a facility in Kasson, Minnesota. From there, Full
Circle transfers it to their composting facility in the town of Good
Thunder near Mankato, where the composting takes place. Full
Circle mixes the compostable material with leaves and grass and
piles it in windrows.
At the scale at which Full Circle works, they don’t have to work
in layers of green and brown compost material—which home
gardeners often have to manage. The heat generated by this much
material undergoing bacterial decomposition is high enough that
bones and paper are not a problem for Full Circle’s operation.
The compost takes very little treatment; it’s turned periodically,
depending on the temperature and moisture content of the material,
and in eight to twelve months, the compost is done and ready to be
used by farmers and gardeners to fertilize farm fields and gardens.
Training
Andy finds that People’s has been great to work with so far, “because
you’re good on education. Staff and customer, the key to a successful
Continued next page.
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PEOPLE’S FOOD CO-OP
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MARCH– APRIL
2015
COMPOST BASICS
Hey, PFC—Rochester shoppers! Here is a short guide to
compostable vs. noncompostable items. Our compost bins in
the store will come with explanatory signage, but if you have
questions regarding compostables, please contact a People’s
Food Co-op staff member — or you may email our compost
partners at Full Circle at info @ fullcircle-organics.com.
Accepted items
• All food scraps. Including fruit and vegetable trimmings,
meat, poultry, bones, seafood, shellfish, pasta, breads, dairy,
nuts and shells, eggs and eggshells, coffee and tea grounds
and filters.
• Packaging. Soiled paper products, including paper cups,
plates, napkins, and waxed paper.
Non-accepted items
• Items made from plastic. Including bags, wraps, cups and
food-service containers, flatware, and styrofoam.
• Items made from glass
• Items made from metal
• Electronics and hazardous materials
Continued from previous page.
composting program is education.” Brad
Smith and Tom Borell have been diligently
training PFC staff in the new procedures.
PFC—Rochester will have three receptacles in
every location where there are currently only
trash, or trash and recycling bins.
The transition should be transparent and
prove to be a great way to return useful
nutrients to the food cycle. As Andy says,
“We’re trying to keep it full circle and out
of the landfill.”
Can PFC in La Crosse compost too?
We would love to! Unfortunately the
infrastructure for a commercial composting
facility doesn't exist in La Crosse County
yet. It will take many local businesses,
civic leaders and citizens working together
to create the demand. PFC hopes by
demonstrating the benefits in our Rochester
store we can start a movement toward
commercial composting on the La Crosse
side of the river too.
Tom Borell, PFC—Rochester facilities manager, would like to
interest you in some prime compost material.
PFC — ROCHESTER ’ S
MARCH FOOD DRIVE
or the third consecutive
year, People’s Food
Co-op—Rochester will
be joining our fellow co-ops
throughout the state to collect
food and raise funds for MN
FoodShare’s March Campaign.
According to their website,
every year the campaign
“brings together hundreds of
companies, civic groups, schools, and
congregations to help keep 300 food
shelves statewide stocked throughout
the year.”
F
Our efforts will go to supporting Channel
One and Southeast MN food shelves. In
addition to wooden nickels, we will be
collecting cash and food and selling
prebagged groceries for FoodShare.
Please help co-ops be the biggest
contributor in the state by supporting
the drive. Be on the lookout in March.
For more information, visit
Minnesota FoodShare’s website at
http://mnfoodshare.gmcc.org, or contact
Brad Smith, PFC member services
outreach manager, [email protected].
PEOPLE’S FOOD CO-OP
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MARCH– APRIL
2015
9
ROCHESTER
FROM THE
STORE MANAGER ’ S DESK — ROCHESTER
Lizzy Haywood,
Rochester store manager
T
his year is without a doubt going
to be a banner year. Two recent
acknowledgments are indicators
of the power a cooperative can have. Our staff
is proud to have achieved these recognitions:
Foodtank.com named PFC one of the ten
most amazing co-ops in the country and we
are in great company. Notably, Foodtank
described the PFC Community Fund. From
www.s.coop/1v7bk, the fund “…has allowed
the co-op to fund projects, including
community gardens, health programs, and
farm-to-school programs. The co-op … is
very focused on local farmers…”. For more
information on the PFCCF, visit
http://www.pfc.coop/our-co-op/couleeregion-co-op-community-fund/.
The other herald of the impact your Co-op
has on the community is from Rochester
Magazine. Find the “Best of” issue on their
website and you’ll see PFC was voted, by
you, as “Best Specialty Food Store in
Rochester.” Thank you so much! Providing
the best tasting foods around makes us very
happy. We also achieved runner up in the
“Best Place to Shop for Groceries”
category. Next year, we want to be your
Number One! If we can make your
shopping trip a little bit better, please let us
know! Write us a note at the service
counter, or email [email protected].
On March 8, we are hosting a Women’s Tea
to recognize International Women’s Day. To
celebrate the lives of women in our
community, let’s gather at each store for
companionship and dialogue. (See below
for details). Thinking about hosting the
Women’s Tea brought Gertrude Stein to my
mind. Not only a novelist, poet, and art
collector, Stein was also famed host of a
literary salon in Paris. Along with her
The 7th Cooperative Principle: Concern for Community
We seek to be a model of an environmentally aware, socially just, community based
business that uses responsible employment practices. We have an active role to play
in the local community in building thriving sustainable relationships between members,
the local community, and the environment. Our values and beliefs are integrated into
all our interactions.
partner, Alice B. Toklas, one of the greatest
cooks in our history, she was a touchstone
for cultivating the creative culture of the
era. A recently published recipe of Toklas’
(via Brainpicker.com):
Nameless Cookies
Sift together 1/4 cup powdered sugar and
2 cups white flour. Cream 1 cup butter and
add the flour mixture slowly, little by little;
this procedure, stirring rather than beating as
flour is added, should take about 20 minutes.
At the midway point, add 1 tablespoon
curaçao and 1 teaspoon brandy. When
mixture has been combined, roll the dough
into small “sausage” rolls about 2 inches long
and 1/2 inch thick. Place on lightly oiled
cookie sheet 1 inch apart in preheated 275º
oven; bake 20 minutes. Remove gently with
spatula and gently sift powdered sugar over
them while still hot. Kept in tightly closed
container, cookies will last up to 3 weeks.
I believe that Stein and Toklas would have
appreciated the role food co-ops have in
the U.S. — places to gather, learn, grieve,
celebrate, and nourish ourselves. As spring
approaches, let’s embrace all that co-ops can
be by sharing the PFC goodness—perhaps
through a simple cookie.
—Lizzy
InternationalWomen’sDayOpenHouse
On Sunday, March 8, from 12 noon to 2 p.m., People’s Food Co-op will host
an open house in the Community Room of both the La Crosse and Rochester
stores. This is an informal gathering, and all women are invited to attend.
Tea and light snacks from the Co-op will be offered.
Follow IWD events on Twitter at @womensday, or go to
www.internationalwomensday.com for more information about global events.
10
PEOPLE’S FOOD CO-OP
•
MARCH– APRIL
2015
LA CROSSE
FROM THE
STORE MANAGER ’ S DESK — LA CROSSE
Jen McCoy,
La Crosse store manager
A
s the weather turns warmer and the
sap starts to run, People’s Food
Co-op will bid farewell to Bree
Breckel, who said simply in her notice, “I’m
going to be a tree farmer.” Bree started at
the Co-op 10 years ago while she was
attending UW-La Crosse, pursuing a
degree in sociology and Women’s Studies.
But Bree’s relationship with our Co-op
didn’t start there. “My parents first saw each
other at the class that was the catalyst for
PFC’s beginnings,” Bree quips. “As a kid
I remember the smell of the Co-op.”
Growing up co-op, Bree has always been
a great advocate for the local foods
movement, which is why I wasn’t all that
surprised when she said, “I’m going to buy
some maple woods and be a tree farmer.”
In 2011, Bree and her engineer friend Eric
turned a dream into a business plan and after
many trials with local bankers, discovered
and enlisted the help of the Farm Service
Agency to buy 40 acres of maple woods and
begin the adventure of maple farming.
Through innovation, pure tenacity and many
sleepless nights (still working full time at
PFC) Bree ran lines, harvested, boiled down
sap, branded, and brought to market B&E’s
Trees — Pure and Organic Maple Syrup.
And then something awesome happened. A
chance meeting at the Midwest Renewable
Energy Fair spurred collaboration with the
folks at Central Waters Brewing Company
and the creation of B&E’s Trees second
product, Farmstead Bourbon Barrel Aged
Maple Syrup. What started as an idea and a
103-gallon pilot batch will this year blossom
into a 1000- gallon full-scale production.
After B&E’s syrup is aged in bourbon
barrels, the barrels are emptied and sent
back to Central Waters, where they will be
used to brew and age a special beer that has
notes of Wisconsin-grown maple syrup and
bourbon. “We need 1000 gallons to match
the production of Central Waters.” Bree
says of the collaboration, “They (the folks at
Central Waters) are really great people.
They are committed to helping other small
businesses and readily share their
knowledge and resources.”
on Facebook at B&E’s Trees. You can also see
their farm featured on a pilot episode of
PBS’s Around the Farm Table entitled “Lady
and the Ramp.”
As I read Frank’s story on page 4, and share
a bit of Bree’s, I am struck by how our
personal stories not only make us human
but connect us. It is our stories that build our
community and the interwoven stories of
many that make our Co-op thrive.
Although Bree’s news is bittersweet for us at
As we collectively wait for spring in the
PFC, we are excited to follow her story and
Driftless, take the opportunity to learn a new
see what the future brings. I asked Bree what
skill at one of our great classes, dream up
she has learned through her years at the
your garden at the Seed Savers rack, or take
Co-op, “So many things,” she said “I’ve
home some locally grown Minnesota tulips
learned about the local food community
and start your story. You’ll be glad you did.
and developed so many connections and
networks of people who are as excited about
See you in the store,
— Jen
food and where it comes
from as I am. It is so inspiring
to talk to people every day
Eric and Bree under the stars.
who know I am a tree farmer
and who want to help, or to
those who get as excited as I
do about where a cheese
comes from and how it’s
made.” While her many
talents and enthusiasm for
all things local will be missed,
I am excited to see what
creative adventures are next
for our favorite locavore and
her friend. If you want to
know more about what’s
happening at Bree and Eric’s
farm or to follow their next
adventure (as I am sure
there will be one) find them
at B&E’s Trees on the web or
PEOPLE’S FOOD CO-OP
•
MARCH– APRIL
2015
11
THE CO-OP QUESTION
WHAT ’ S YOUR FAVORITE THING TO
?
p
o
o
C
e
h
t
m
o
r
f
E at
d
r years old. His favorite foo
Ben and Sam. Ben is fou
o.
from the Co-op is avocad
avocado, Ben?
— How do you like your
— Good.
it.
salmon. His mother broils
Sam (six years-old) likes
Four-and-a-half-year-old Kate (left) loves
the strawberries. Her brother William had
no comment.
Peyton (thre
e years old)
likes the ma
cheese. Wa
c ’n
termelon’s n
ice too.
12
PEOPLE’S FOOD CO-OP
•
MARCH– APRIL
Pearl’s (four years old) fav
orite food
from the Co-op is an apple
.
2015
F
An nua l Ga rden Ex po ! A
Saturday, March 21, 2015
11th Annual Washburn Garden Expo
at Lincoln Middle School, La Crosse
The 11th Annual Washburn Garden Expo and Rain Barrel
Contest will be held March 21 from 11:00 a.m. to 3:00 p.m.
at Lincoln Middle School, 510 S. 9th Street in La Crosse.
The keynote speaker is Sr. Lucy Slinger, FSPA, ecological advocate
and Viterbo University Sustainability Coordinator.
The Expo will feature gardening exhibits, rain barrel painting
competition, food, and neighborhood conviviality. More
information is available here:
http://washburnneighborhood.org/2.html
Take a rain barrel home with you!
COMMUNITY
W
BUILDING IN
L A C ROSSE
beansforbags
henever you shop at the La Crosse People’s Food Co-op,
bring your own shopping bags. For every reusable bag you use,
you’ll get a bean to throw into the jar of the worthy organization
of your choice. Each bean means a donation of five cents, which is the
reusable bag credit.
Bean totals for November and December 2014 were:
La Crosse Community Thanksgiving Dinner
$317.28
Salvation Army Meal Program
$388.80
Come For Supper Tuesday Night Meal
at Our Saviors Lutheran Church
$261.60
As this issue of The Shopper goes to press, the bean jars for January and
February are steadily filling. La Crosse People’s shoppers are currently
helping to support Rave: Recovery Avenue Breakfast Program, ASAP
Horse Adoption and Rescue, and La Crosse Citizen Advocacy.
Rochester Wooden Nickels
In our Rochester store, donate your reusable bag credits to community
building through the Wooden Nickels program. For every reusable bag you
use, you’ll receive a Wooden Nickel token to donate to a local organization.
Julie Nelson stopped by to pick up the beans donation
for the Salvation Army.
PEOPLE’S FOOD CO-OP
•
MARCH– APRIL
2015
13
Another benefit of membership:
Take advantage of these sales all
month long, or preorder by the
case to take an additional 10% off !
MEMBER SPECIALS
h
c
r
a
M
ST. BRIGID ’ S MEADOW
local Cheese, All Varieties
Bulk Curry Cashews
Save $1.50/ lb
Save $2.00/ lb
All member specials are
available at both stores!
local
REGAL ’ S LANGOS
reg. price $13.59–$15.99/lb
local
SNO PAC
reg. price $13.99/lb
o rg a n i c
BULK
Majka Ajvar Sauce
Hashbrown Potatoes
White Popcorn
Save $1.00
Save $1.00/ea
Save 50¢/ lb
10 oz. pk, reg. price $2.49
16 oz. jar, reg. price $5.59
PFC BRAND organic
ALAFFIA
Spirulina
Shampoo or Conditioner
Save $3.50
Save $2.00
500 mg, reg. price $17.89
Lacto-fermented Vegetables
Save $2.00 /lb
Save $1.00
local
Frozen, 2.5 lb bag, reg. price $13.99
16 bags, reg. price $8.99
D’Affinois Brie
STATELINE
Save $2.00
Save $1.00
SPIRIT CREEK FARM
reg. price $16.99/lb
Beef Bones
FOUR ELEMENTS
ganic
local Herbal Teas or
FROMAGER
RAW BISTRO
local
reg. price $2.29/lb
32 oz., $2.00 off
l
i
r
p
A
Amish Eggs
Save 50¢ /dozen
reg. price $9.99
local
BULK
local Any bulk honey
Save 50¢ /lb
large or extra large, reg. price $3.49 to $3.79
PFC BRAND
NEW CHAPTER
BULK
Liver Detox Complex
Postnatal Multi
Split Peas
Save $2.30
Save $5.74
60 caps, reg. price $11.89
14
TIERRA FARMS
PEOPLE’S FOOD CO-OP
•
MARCH– APRIL
30 count, reg. price $28.99
2015
Save 50¢ /lb
yellow or green, reg. price $1.49–$1.79
COOKING CLASSES
La Crosse location
&
demos
Expanding beyond meatless
Mondays: Becoming a vegetarian
Diabetes and pre-diabetes cooking
Monday, March 23 • 5:30 p.m. to 7:30 p.m. • with Ellen Tangel
and Bei Wu
Join Viterbo University Nutrition and Dietetics students for an
informational presentation and interactive cooking class that
focuses on nutritional management of diabetes and pre-diabetes.
The cooking class will emphasize vegetarian main and side dishes.
The students will also conduct an assessment screening clinic from
5:00–5:30 which includes a cholesterol test for $10.00 and blood
glucose test for $1.00.
Are you considering making the switch to a vegetarian diet? Join
Viterbo dietetics interns Ellen Tangel and Bei Wu as they explore the
world of vegetarian cooking and what you need to consider when
eliminating meat, fish and poultry from your diet. We’ll make and
sample some tasty vegetarian dishes and hear from Co-op member
Erin Hoy about making the transition to a vegetarian lifestyle.
Eating for a healthy heart
Monday, March 30 • 5:30 p.m. to 7:30 p.m.
While we know eating certain foods can increase our risk for heart
disease, it’s often tough to change our eating habits. Viterbo
University dietetics interns Allie Otwell and Courtney Butler will
be our teachers for a tasty evening of heart healthy tips and recipes.
Whether you want to overcome old habits or simply want to finetune your diet, you are sure to gain ideas for keeping your heart
healthier and happier!
Edible landscapes
Wednesday, April 1 • 6:00 p.m. to 7:00 p.m. • with Jarad Barkeim
and Judd Steinback
Mow less, grow more! Edible landscapes use functional gardens to
provide food and beauty while improving the ecological health of
the land. Edible landscaping builds resilient communities by
reducing our dependence on a global food system. In this class you
will learn about many food-producing annual and perennial plants,
how you can grow mushrooms and raise chickens, basic edible
landscape design, and how edible landscapes can benefit your
landscape and your community.
Cost: Free for members; $5.00 for nonmembers
Wednesday, April 8 • 5:00 p.m. to 7:30 p.m.
Rainwater harvesting: Rain barrels and beyond
Wednesday, April 22 • 6:00 p.m. to 7:00 p.m. • with Jarad Barkeim
and Judd Steinback
Rainwater is one of the most underused resources available for our
gardens and landscapes, and there is an abundance of it! For many
of us, much of this rainwater runs into the streets and to the city
storm-water utility where it must be managed in ways that are safe
for the public and the environment. In this class you’ll learn how
much rainwater you can harvest, how to harvest that water for your
garden and lawn, and how you might receive yearly tax credits for
reducing demand on the city storm water utility.
Cost: Free for members; $5.00 for nonmembers
• Class tuition is $15/members;
$25/nonmembers, except where noted
• Register in person or by phone.
• Payment is due at the time of registration.
• La Crosse: 608-784-5798
• Rochester: 507-289-9061
Rochester location
Kombucha & More Class
Saturday, March 21 • 10:00 a.m. to 12 noon • with Susan Askildson
Certified Raw Food Chef Susan Askildson will demonstrate step-bystep how to make the fermented drinks kombucha tea and water
kefer. You will go home with a either a kombucha starter culture or
a kefer grains (not really grain, but a culture of beneficial bacteria).
Class policies: All classes require pre-registration. Classes with
fewer than eight registered 24 hours before class time will be
canceled or rescheduled. All cancellations made by preregistered participants must be made 48 hours before class time
to qualify for a refund. Please wear a hair restraint to all cooking
classes. (Dishes may be subject to change at instructor’s discretion.)
Matt Bennett, Rochester cooking class instructor.
PEOPLE’S FOOD CO-OP
•
MARCH– APRIL
2015
15
welcome
NEW PFC OWNERS
A hearty welcome to our many new members !
La Crosse Members
Teja Krishna Jampala
Amanda Coughlin & Allison
Hampton
Sarah Chiquito
Megen Kabele & Clint Kabele
John McGuigan
Doug Pearson
Lynn Gorzlancyk
Amy Petrozzini & Ron Schirmer
Jesana Eckelberg
Karen Brandt
Brian Cilley, Mike McClure &
Becky Cilley
Jess Hamus
Adam Rosenstein & Lori Rosenstein
Kathy Koel & Cary Koel
Marijo Lindley
Micah McClung
Thor Riedesel & Kelly Riedesel
Ann Mull & Eric Mull
Jennifer Snook & Amy Tischler
Jorg Vianden
Patrice Brown
Kellie Jorgensen
Patricia Sanscrainte & Charles
Sanscrainte
Rebecca Greire
Beth Hill
James D. Wine & Marcia A. Wine
Richard Figgie
Phillip Marquart & Katie Marquart
Colleen Vollenweider & Jon
Vollenweider
Barb Anderson
Casey Denzine
Keith Barghahn & Barb Barghahn
Judy L. Voshart
Paul Miller & Arlette Grenert
Simon Weisse & Jacqueline Weisse
La Crosse Business
Garrett Jerue, Hope Lives
Foundation
Rochester Members
Joan Vruwink
Vicki Majorowicz
Lloyd J. Larson
Laura Ailts
Kevin Shim
John Bradley & Kelly French
Nick Hoffman
Brian Boenish
Michael Brody
Kennith Ray Lowery
Debra K. Johnson
Molly Feely
REMINDER TO MEMBERS
If you have changes to your membership please
notify the Co-op by filling out a Membership
Change form at the service desk. Thank you for
keeping us up to date!
Justin Morton
Marva S. Jackson
Fiona McClimon
Sandy Bauter
Karen Kertis
Jerry Schliep & Jeanne Schuld
Ratha Sam-Khuth
Judy Schneider
Rowdi Olson & Brenda Brown
Fritz Breitenbach
Lillian Stewart
Patrick Dean
Joshua Benenson
Jennifer Charlebois
Marta R. Fisk
Eileen Schneider
Dave Meyers
Ken Nichols
Michelle Priggen
Brandi Diedrich
Laura Gisler
Matthew J. Kaplan
Donna Layton
Chad Jorgensen & Stephanie
Safgren
Doug Elfstrom
Vicki Volker
Eugene Van Houten
Katie Peterson
BEDDING PLANTS
FOR SPRING
eople’s Food Co-op–
La Crosse’s local
supplier Dave Miles
expects he will have bedding
plants in the store by late
April. “I figure late April,
weather permitting. It’ll be
tomatoes, cabbages, broccoli,
cucumbers, all that stuff.”
P
Dave Miles
16
PEOPLE’S FOOD CO-OP
•
MARCH– APRIL
2015
Miriam Higgins
Nathan Perry
Heather Erwin
Susan Roesner
Beth M. Wiegand & William
N. Wiegand
Paul Koerner
Megan Holahan & Clancy Potter
Dorothy Dy Quiangco
Suzanne Christenson
Emily Vanderheyden
Susan Gaustad
Paul Armon
Salim Agha
William G. Buchta
Andy Ryan
Anita Laitala
Danielle Schulz
Roxanne Schlasner
Kelly Johnson
Amy Crawford
Angela Hughes
Denise Braus
Dennis Jasiczek & Pamella Jasiczek
Eric Starnes
Wayne Peterson
April Bruce-Stewart, David B.
Stewart & Melody L. Stewart
Carl Donovan
Dave’s plants will be available
in the La Crosse store.
PFC–Rochester will have
bedding plants from Gardens
of Eagan, Certified Organic
starters, from Eagan, MN.
BOARD ELECTION RESULTS ANNOUNCED
allbylawchangespassed
Verna Simon,
Board Member
Andrew Londre,
Board Member
A
big thank you to all six candidates for running in this year’s
election! We had a strong pool of candidates interested in
serving on the board, and each candidate was passionate
about the Co-op. The three candidates elected are Andrew Londre
(new, at-large), Jocy Poehler (returning, La Crosse), and Verna
Simon (new, Rochester). They will take office at the February board
meeting. In addition, all twelve proposed bylaw amendments passed.
Happy Hour—Rochester
Wednesdays at
People’s Food Co-op!
Jocy Poehler,
Board Member
Thanks also go to outgoing board member Ray Schmitz, who
served two years on the Rochester Good Food Store board as
well as another three on the People’s Food Co-op board after
the merger. Ray’s depth of knowledge about the law and the
city of Rochester were a great asset to the board.
Helping you solve your animal
health problems...naturally
Small & Large Animal Medicine & Surgery
Veterinary Spinal Manipulation • Acupuncture
Herbal Medicine • Homeopathy
Caring Professional Veterinary Services –
Conventional and Holistic
Wednesdays from 4 to 7 p.m. at PFC—Rochester!
Get 50% off select, top quality produce!
50% off selected Co-op’s Own meats
50% off anything from our coffee/tea/smoothie deli menu
Fish tacos made fresh for you!
Look for the starburst signs to find the deals!
SAMPLES , UNBEATABLE DEALS , DELICIOUS
FOOD — AT PEOPLE ’ S FOOD CO - OP !
Marta W. Engel, DVM
Certified by the American Veterinary
Chiropractic Association
Janna Kottke, DVM
Certified by International Veterinary
Acupuncture Society
315 E. Decker St.
Viroqua, WI
PEOPLE’S FOOD CO-OP
608-637-2227
•
MARCH– APRIL
2015
17
Difficult relationships? Not sleeping?
Feeling anxious?
Garrison Counseling, Inc.
• Counseling Services for Youth,
Adolescents, Adults & Couples
• Divorce/Family Mediation Services
319 Main St. • Suite 510
La Crosse, WI 54601 • 608-796-1114
www.garrisoncounselingservices.com
Deborah Garrison, LCSW • Christi Nowland, LCSW
Tamara Hill, LMFT • Sheryl Gora-Bollom, LCSW
Melissa Fannin, LPC, ATR
• Most insurances and self-pay accepted
Sixta Insurance, LLC
Providing a Full Range of Quality Financial
Services and Products ~Since 1981
Robert Sixta, CLU
MN State License #1001480
WI State License # 1071463
425 15th Avenue SW
Rochester, MN 55902
[email protected]
Life Insurance
Annuities
Estate Planning
Retirement
Business 507.288.2366
Cell 507.259.8357
Home 507.281.3358
Fax 507.288.2358
Home Birth • Water Birth
Birth Center Birth
Denise Doerr
Certified Nurse Midwife
Office 608-634-3664
215 Ramsland St.
Cell 608-606-2598
Westby, WI 54667 [email protected]
18
PEOPLE’S FOOD CO-OP
•
MARCH– APRIL
2015
cleanse
Colon Hydrotherapy
221 Pearl Street
La Crosse, WI
www.dimsumteashop.com
Hrs: Mon.– Sat. 10 a.m.– 7 p.m. & Sun 11 a.m . – 3 p.m.
Ph. 608-738-1221
Veggie & Yoga Night
Bulk Tea & Gifts
Bubble Teas • Smoothies
Dim Sum & Soups
Tea Party • Dumpling Class
Drink better, live with health
If you are interested in
advertising in the Co-op Shopper,
please contact Kevin Ducey,
marketing,
@ 608.784.5798 x1009
or e-mail Kevin at
[email protected]
Digestive issues
to detoxing…
for FAQs visit
cleansellc.com
608.784.9806
[email protected]
1526 Rose St. • La Crosse, WI 54603
The twin pines emblem, a symbol of
cooperation, was created in 1922 by Dr.
James Peter Warbasse, NCBA’s first president.
Dr. Warbasse defined the symbol in this way: The pine tree is
the ancient symbol of endurance and fecundity. More than
one pine is used to signify cooperation. The trunks of the trees
are continued into roots which form the circle, the ancient
symbol of eternal life, typifying that which has no end. The
circle represents the all-embracing cosmos, which depends
upon cooperation for its existence. The two pines and the
circle are dark green, the chlorophyll color of man's life
principle in nature.
The symbol is still in use today.
PEOPLE’S FOOD CO-OP
•
MARCH– APRIL
2015
19
People’s Food Co-op
Follow us on Twitter, FaceBook, or Instagram
postal return address:
315 Fifth Avenue South
La Crosse, WI 54601
608.784.5798
PRSRT STD
U.S. Postage
PAID
DPC
www.pfc.coop
La Crosse Hours:
7 a.m. to 10 p.m. Daily
Rochester Hours:
6 a.m. to 10 p.m. Daily
change service
requested
F OOD
FOR
Thought
The good gardiner seasons his soyle by
sundrie sorts of compost: as mucke or marle,
clay or sande... bloud, or lees of oyle or wine.
—English Poesie, 1589—
Bistro
r
o
f
s
u
n
i
o
J
h!
c
n
u
r
B
r
Easte
April 5, 2015
9:00 a.m. to 3:00 p.m.
Hackberry’s Easter
Sunday Brunch
Reservations recommended
608-784-5798 ext. 2202