A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI VOLUME 44 • ISSUE 6 • JUNE 2017 N-Oven Deert Orange Chocolate Almond Bars Full recipe by Lynne Hodgman on page 20.
Spray an 8”-square glass baking dish Break up chocolates into heatproof bowl. Heat cream to nearly generously with cooking spray. boiling and pour over chocolates. Using wire whisk, stir until 1. 3. chocolate is melted and incorporated into cream (you have now made ganache!). Add the orange liqueur and stir. + Pour on top of crust.
CREAM Cooking oil + + =
10-12 oz. Lick bowl with Place cookies in food processor and pulverize. Drizzle in secret glee! melted butter, processing until it clings to the sides. good quality chocolate 7-8 oz. Orange Liqueur 2. Pat mixture firmly into prepared dish, cover, and freeze heavy for 30 minutes or more. cream COOKIES + Top with almonds, pressed in slightly. Cover and refrigerate and + 4. wait until it sets up (an hour or so). ½ c. roughly chopped salted roasted 6 Tbs. Butter Marcona almonds 10.5 oz. Cookies Food processor To serve, cut into small squares. Goes well with whipped cream, ice cold milk or espresso. STORES CLOSING EARLY IN THIS ISSUE: Board Election Information; Fiscal Year All stores will be closing at 7:30pm on Sunday, July 2nd for annual End; Ice Cream Sundaes; More Local Produce in Our inventory, and on Tuesday, July 4th for Independence Day. Prepared Foods; Staff PIcks; and MORE! PAID PRSRT STD PRSRT U.S. POSTAGE POSTAGE U.S. MADISON, WI MADISON, PERMIT NO. 1723 NO. PERMIT 1457 E. Washington Ave • Madison, WI 53703 Ave 1457 E. Washington POSTMASTER: DATED MATERIAL POSTMASTER: DATED CHANGE SERVICE REQUESTED CHANGE SERVICE WILLY STREET CO-OP MISSION STATEMENT
The Williamson Street Grocery Co-op is an economically and Reader environmentally sustainable, coop- eratively owned grocery business that serves the needs of its Owners RRAC TE E Published monthly by Willy Street Co-op and employees. We are a cor- NOW East: 1221 Williamson Street, Madison, WI 53703, 608-251-6776 nerstone of a vibrant community OPEN! West: 6825 University Ave, Middleton, WI 53562, 608-284-7800 in south-central Wisconsin that A North: 2817 N Sherman Ave, Madison, WI 53704, 608-709-5445 provides fairly priced goods and R T E ZO N Central Office: 1457 E. Washington Ave, Madison, WI 53703, 608-251-0884 services while supporting local EDITOR & LAYOUT: Liz Wermcrantz and organic suppliers. REGISTER NOW ADVERTISING: Liz Wermcrantz FOR SUMMER COVER DESIGN: Hallie Zillman-Bouche COURSES SALE FLYER DESIGN: Hallie Zillman-Bouche GRAPHICS: Hallie Zillman-Bouche PROOFREADER: Lucy Hodgman Lower Level, Memorial Union WILLY STREET CO-OP
(608) 262-3156 RECIPE SELECTION: Serenity Voss BOARD OF DIRECTORS union.wisc.edu/wheelhouse SALE FLYER LAYOUT: Liz Wermcrantz Holly Fearing, President PRINTING: Wingra Printing Group Holly Bender, Vice President The Willy Street Co-op Reader is the monthly communications link among the Mike Martez Johnson Co-op Board, staff and Owners. It provides information about the Co-op’s services Miguel Zamora and business as well as about cooking, nutrition, health, sustainable agriculture and Dave Pauly more. Views and opinions expressed in the Reader do not necessarily represent those Jess Pernsteiner of the Co-op’s Directors, staff or Ownership. Willy Street Co-op has not evaluated the Patricia Butler claims made by advertisers. Acceptance of advertising does not indicate endorsement Bruce Slaughenhoupt of the product or service offered. Articles are presented for information purposes only. Mike Engel Before taking action, you should always consult a professional for advice. Articles may be reprinted with permission from the editor. BOARD CONTACT INFO: SUBMISSIONS [email protected] A WISCONSIN UNION EXPERIENCE All advertising submissions must be reserved and arranged with the editor by the [email protected] (in- 10th of the month previous to publication. All advertisement copy must be submit- cludes the GM, Executive Assistant ted by the 15th of the month. Submissions should be emailed to l.wermcrantz@ and Board Administrator) willystreet.coop or mailed to Willy Street Co-op’s Central Office according to sub- BOARD MEETING mission requirements. SCHEDULE CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800 NORTH: 608-709-5445 ALL MEETINGS BEGIN AT 6:30pm UNLESS OTHERWISE BUSINESS OFFICE: 608-251-0884 NOTED FAX: 608-251-3121 SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450 July 18th: Regular Board Meeting GENERAL EMAIL: [email protected] and Election Special Session GENERAL MANAGER: [email protected] August 15th: Regular Board EDITOR: [email protected] Meeting PREORDERS: EAST: [email protected]; WEST: ws.preorders@ willystreet.coop WEBSITE: www.willystreet.coop BOARD EMAIL: [email protected] STORE HOURS: 7:30am to 9:30pm, every day East Juice Bar: 7:30am to 6:00pm; West Juice Bar: M-F: 7:30am-7:00pm & Sat-Sun: 7:30am-6:00pm. Deli: 7:30am to 9:00pm Seafood Center–East and West: Monday–Saturday, 8:00am to 8:00pm; Sunday, 8:00am to 6:00pm.
IN THIS ISSUE
3-4 Customer Comments MACN Yum Yum Fest to 17 Ice Cream Sundaes Match Up to $5,000 for 5 Fiscal Year End; Double Dollars Now 18 New Products Upcoming Elections; Through June 20th and More! 19 More Local Produce in 10 Dairy Month Staff Picks Our Prepared Foods 5 Everything’s Growing!
11 Savory Strawberries 20-21 No-Oven Desserts 6-8 Community Room Calendar 12 Grilling: Gas vs. 22-24 Recipes and Drink Charcoal Recommendations 9-10 Double Dollars Begins at Farmers’ Markets; 13-15 SPECIALS PAGES 25-27 Staff Picks
2 Willy Street Co-op Reader, JUNE 2017 CUSTOMER COMMENTS
courage building management and is really heavy. I have shared your farming is social responsibility. Write Us! condo associations to investigate feedback with our Front End manag- One brand we carry, ShurFine, We welcome your comments options. ers at East, North and West so that is on our shelves because it offers a and give each one attention 3) Uninformed about commer- we can provide a reminder to those lower cost, non-organic option for and serious consideration. cial, household pick-up services bagging to be more mindful of this Co-op Owners who prefer that. This Send them to customer.com- like Earthstew and City of Madison in the future. Please let us know if is a low cost conventional brand, and [email protected] or fill Recycling Office’s (limited area) there is anything else we may do for it’s very hard to say where the toma- out a Customer Comment form Compost Collection Program, to you! Enjoy the week! -Kirsten Moore, toes come from or what the workers’ in the Owner Resources area. name only two; Director of Cooperative Services circumstances are. Each month a small selection is 4) Thinking it should be a no- Willy Street Co-op also produces printed in the Reader. The rest brainer, as easy as other types of WORKERS’ RIGHTS our own organically grown diced can be found in the commons recycling. Q: Hey, guys! I have a little tomatoes, with tomatoes sourced or in the binder near Customer An Urban Land Interests rep- question about your canned toma- from the same local farms that we Service. Thank you! resentative has discussed with me toes. In the Summer and Fall we work with in the Produce department. offering compost service for Block usually grow our own, but during Unfortunately, this year, we did not 89’s multiple kitchens, but the the cold months canned tomatoes produce enough to have a continuous FOOD WASTE logistics and expenses are daunting are more convenient. Unfortunate- supply through the winter, and all of Q: As a member of the food so far. On the other hand, one solu- ly, I know that a great deal of to- our stores ran out about a month ago. waste task force, a committee tion, City of Madison Streets Com- matoes these days are picked by un- We have a farm (New Traditions in made up of members from the post Program, is practically dor- derpaid immigrants- some of them Hillsboro, WI) lined up to grow toma- Dane County Food Council and the mant due to lack of public demand. quite literally slaves (I do know that toes for us this year, in much larger Madison Food Policy Council, it is I realize this type of advocacy may there are also some tomatoes that quantities than we had this year, so encouraging to see the coop high- be beyond The Coop’s scope, but are picked by machines). I’m hopeful that these will be on the light the problem of food waste [See with the amount of space devoted to Therefore, I’d be interested in shelf from the fall of 2017 all the Ben Becker’s May’s article “Food the April article, members deserve any information you could give way through till the next local tomato Waste” http://tinyurl.com/l7v2s24]. to be informed further. me on the workers’ rights ethics season. I’ve visited this farm, and can With the incredibly large numbers Completely viable for curbside behind any of your canned tomato say with certainty that the farmer, put forth in the article, it can be a residential and small volume pro- brands. Now, because consumers Robert, uses the best agricultural and bit staggering to think that a single duction kitchen pick ups, Madi- are only just waking up to this is- employment practices. individual can make a impact. One son’s several years-old Streets Divi- sue, this information can be hard to I hope this is helpful information. person can.We have enough food sion Compost Program is growing dig up (I’ve tried a little myself and Let me know if I can be of any more in Dane County that no one need very slowly due to lack of political just reached dead ends!), but if you help! Best, Megan Minnick, Director go hungry. The number one bar- will, resources and public interest. could pass on whatever you know of Purchasing rier by far is the ‘people power’ It now collects from a limited num- that would be great. needed to get food from the point ber of restaurants and bakeries. Thanks so much again for all ORGANIC FOOD WASTE where it would have turned into Other haulers provide such services the incredible work you guys do! ;) Q: Could you please inform waste to where it can be eaten by to groceries and Brat Fest under A: Thanks for writing! I’m afraid me what you are doing with your a person in need of food. If we can certain conditions. These solutions I don’t have a ton of detailed informa- organic food waste? Are you recy- get people to volunteer as little as can only become more available tion about the working conditions of cling it? 2-3 hours a month, the results can with demand! the workers who grow and pick the A: Thank you for your question be amazing. There is help needed A: Thank you for the input and tomatoes for all of our canned tomato about food waste! We do in fact re- in all aspects of food recovery: for outlining some ways people in brands. As you say, it can be really cycle much of our organic food waste gleaning from farmers’ fields, food multi-unit or commercial buildings hard to get past the marketing for the through partnerships with composting pantry help, repackaging prepared can make a difference! Take care, Liz larger brands and figure out what is services. Food waste we can recycle food in licensed kitchens, transport- Wermcrantz, Editor exactly going on. includes coffee and tea filters, fruits, ing food from A to B, developing Here’s what I can tell you: grains, eggshells, breads and veg- policy and help enacting changes MAMA, PAPA AND BABY Muir Glen and Field Day brand etables; but unfortunately, we cannot in the system, etc. The list is end- BEAR BAGS organic tomatoes are grown in compost oils or dairy products. This less. Everyone has the talent to help Q:I always bring plenty of reus- California. Though there certainly waste is collected from the compost somewhere. Please help, it is invigo- able grocery bags and I do appreci- is still exploitation of farm work- container in our Commons as well as rating and satisfying. -Bill Warner ate help with bagging, especially ers in California, there are also a lot from back-of-house operations like Dane County Food Council chair, when I’m shopping for a whole more laws and regulations protecting our Juice Bar. In part, the food waste Snug Haven Farm week. But often I repack before I workers than in many other places; we source to composting services A: Thank you so much for provid- even load the car when some of the and California is in the process of in- will be recycled into the Purple Cow ing the additional ways one person bags are much heavier and fuller creasing the minimum wage for farm brand compost you can find at our can make a difference. We appreciate than others. That makes it hard to workers. Also, California has not had stores. Leftover bones and meat from it! -Liz Wermcrantz, Editor carry and sometimes means that any of the high-profile tomato slavery our Prepared Foods departments are items fall out of the bags on the way rings that have recently been exposed also collected for rendering. MULTI-UNIT AND home. Today I came home with a in Florida. That said, to my knowl- In addition to recycling, we strive COMMERCIAL BUILDINGS Papa Bear bag (20lbs maybe?), a edge, neither of these companies has to reduce the amount of waste we COMPOSTING Mama Bear bag, and a Baby Bear put out any statement regarding their create by working to ensure that, as Q: [Editor’s Note: This is in re- bag (a loaf of bread and 2 other treatment of farm workers, so specific much as possible, the food we sell sponse to Charity Bingham’s article small items). Can you please train details are hard to come by. gets eaten. This includes offering “Common Ground” in April’s issue your baggers to look over the whole Bionaturae and Yellow Barn many products that are in less-than- of the Reader (http://tinyurl.com/ load and try to make each bag a brand organic tomatoes are both made peak condition to customers at a dis- lqed2pq).] The challenge faced by reasonable weight? Some of us with Italian-grown tomatoes. Italy count. We also work with local food multi-unit dwellings (and commer- older folks may look fit, but it’s not certainly has its own share of issues collection services including Second cial buildings housing kitchens) is as easy to carry a heavy bag as it with mistreatment of undocumented Harvest to donate our food surpluses. a step beyond simple “do the right used to be. By the way, when I bike farm workers, many of whom come And, our Produce department can thing” advocacy. If the Coop stands I always pack my own bags because from Romania. That said, these two often provide a bag of discarded by her recommendations, a huge I don’t expect everyone to under- brands are of an extremely high vegetable scraps to customers with segment of member/shoppers are stand how to balance the weight for quality and my guess is that they hungry chickens or rabbits. being overlooked. These folks may a bicycle. do uphold ethical treatment of their Thanks again for your question. want to compost but either: A: Thanks for sharing your feed- workers. Yellow Barn particularly We are always excited to share about 1) Don’t have a garden space in back. You’re right, it can be chal- stands out as they source tomatoes our efforts to make the Co-op more which to do so; lenging to carry your groceries when from a network of biodynamic farms, sustainable! –Ben Becker, Executive 2) Are not aware they could en- they are unbalanced, or when one bag and one of the tenets of that form of Assistant
Willy Street Co-op Reader, JUNE 2017 3 CUSTOMER SERVICE That said, we do have a boycott We’re even prouder to work with our and consistently as opposed to veg- Q: Customer service is AWE- policy in place so that Owners can many Owners who continue to sup- gies. I know that eggs can contain SOME at the Co-op! I have come join together to ask us to take certain port Community CHIP and also wish lead and that mammals store it in with weird requests more than products off the shelf. If we hear from to contribute personally to improv- in fat and bones and the liver. So a few times. I’ve called in and 1% of our active Ownership that they ing food access in Dane County. We with that in mind we are wonder- received a full verbal list of ev- would like us to stop carrying a prod- appreciate your support, your Owner- ing about the following products erything you have locally and in uct, we will open an official comment ship, and the kind words. Have a great that we consume very regularly season so I could design the menu period, which may lead to an organiza- evening! -Kirsten Moore, Director of (almost daily): *M & M’s soy free for a party, I’ve been provided tion-wide boycott. Your comment will Cooperative Services organic eggs *Bones (I think these sample cups that weren’t on sale be counted toward that 1%. come from a variety of farmers) for another party I was hosting, Thanks again for writing. I really WEB SEARCH *twisted Oaks farm (we get their one team member stored his laptop appreciate that you took the time! –Me- Q: The products page (https:// pork and chicken products) *Wis- over mine so I could go shopping gan Minnick, Purchasing Director www.willystreet.coop/products) consin Meadows Beef products without my computer in my arms. has both a search bar and product (bones, liver, ground) My questions I am so grateful for how helpful the FAIR TRADE TOMATOES navigation (on the right). When for each of these farms: 1. Have coop is, and also how easy it makes Q: Are any of the tomatoes car- you click on say ‘bulk’ it takes you visited these farms? 2. Are buying locally. I prioritize shopping ried at the coop fair trade? Thanks you to a page with out the search there older homes and buildings at the farmers market and sourc- A: Thanks for writing! We do carry options. Since the site is made with (basically built before 1978) that ing from my workshare, but the certified Fair Trade tomatoes and other Drupal and the page with views the animals have access to or roam coop helps me fill in the gaps easily. produce items when we are able to it would be nice if you added the around (within 20 feet) 3. were I have a window of knowledge source them. Just a few years ago, the search functionality to the product there ever-older homes or buildings into how difficult it is to maintain only fair trade produce item available pages in a particular category (like that were torn or burned down 4. a quality, consistent line of local to us regularly was bananas, but in the bulk) Thanks do you have contact information products, and the co op does a great last few years that supply has increased A: Thank you for your feedback! for these farmers that you are able job. I just moved to the North side, greatly on a number of items including The search feature on our website to pass along to me? (if you aren’t and one of the largest draws to tomatoes and a few other staple crops could definitely use some improve- able to answer these other ques- move here, in addition to the FEED from Mexico and Central America. ment. If you enter your search on tions) 5. do you know if any of them kitchen and Warner Park, is the That said, there still isn’t enough of the main Products page, results from do any testing in their soils, eggs, or co op. I just love it here! Thank a supply for me to guarantee that you Bulk will come up if they match your animals for lead or the paint of any you for doing such an amazing job will find certified fair trade tomatoes search. If you happen to know the PLU outbuildings the animals are near? making it much easier for me to on our shelves all the time. I’d recom- number of the bulk item you’re looking Thank you for any support you are lead a healthy, sustainable lifestyle. mend looking for the fair trade certi- for, there is a PLU search on the Bulk able to give in this regard, I can’t imagine the healthcare bills fier’s certification on stickers or printed page. A: Thanks for writing—I’m so you are saving me and others, and on the packaging for tomatoes. Although we can’t make any sorry you’re dealing with this issue all the potlucks and smiles you help Thanks again for writing. We’ll changes to the current site, it is still with your daughter! make! continue to seek out fair trade produce important to get suggestions like yours We’ve reached out to the three A: Thank you so much for sharing (including tomatoes), and I’m hopeful to guide development of the new site. vendors you mentioned. Here’s what your Co-op experiences with us! It’s that more and more will become avail- We are going to start developing a we heard back: great to hear that our staff has made able to us in the next few years. Best, new website very soon, and making an M & M soy-free eggs: We have grocery shopping more convenient Megan Minnick, Purchasing Director intuitive search function is one of our never visited this farm, but we have a for you. I’ve passed on your posi- top priorities. great relationship with Michael Miller, tive feedback to our Store Director at LOW-INCOME PROGRAMS Thank you for your comment, and the owner. He said that all of their North, Jenny Skowronek and the As- Q: I want to thank you for of- I’m sorry we can’t change the website buildings are new since 1991, and there sistant Store Manager, Jeff Dempsey. fering programs for low-income at this time! Sincerely, Ellie Habib, are no older homes or barns that have I’ve also posted your comment for all individuals and families. Being able Webmaster been torn down. He suggested that you staff to enjoy! Have a great weekend, to shop at Willy Street Co-op and could contact his organic certifier if and we hope we’ll see you in the store having such a wonderful variety of PRODUCT INFORMATION you’d like to know more about the test- soon! -Kirsten Moore, Director of local and organic foods to choose Q: Hi there, I hope this finds ing required for his organic certifica- Cooperative Services from is a privilege. The food bar, you well. I want to thank those at tion: GOA (Global Organic Alliance). bakery and all vegan/vegetarian/ Willy Street co-ops for providing Twisted Oaks Farm: We have KRAFT PRODUCTS gluten free options are greatly ap- awesome food and I have really ap- never visited this farm either. Chad, the Q: please at least take out preciated. I have a hard time hear- preciated the depth of information farmer, reported that to his knowledge, Kraft! ing how some people think their that staff have about what is sold no animals would come in contact with A: Thanks for writing! As you may privileged experience is somehow there and if they don’t know they any lead. The farm buildings were know, our product mix at Willy North ruined with the inclusion of con- genuinely look into it. This goes all built post 1978, and the house on (and all of our stores) is based largely ventional items, non-organic foods more for Willy West folks as that the property is from 2008. The only on the preferences of the Owners who or using the bag credit to help fund is where I shop with the exception metal on the farm would be galvanized shop there. We’ve received hundreds of the Double Dollars program. Keep of the occasional east side trip. I gates. The water is tested every year customer requests for products (includ- doing what you’re doing. It’s why imagine the helpfulness exists in all for slaughter reasons and it comes back ing Kraft brand items as well as other I joined the co-op. And yes, I will of the stores. My main reason for very pure because of all the sand in the brands owned by Kraft), and we have always like to CHIP. writing is prompted by my baby’s fields. All water pipes were replaced in chosen to carry quite a few of those A: Thank you so much for the elevated lead levels in her blood. 2008 as well and are plastic. items based on customer interest. As positive feedback, I’ve shared it with We have exhausted much of the Wisconsin Meadows (Wisconsin a consumer-owned Co-op, we exist to all of our staff to enjoy. We are proud tests to be done in the home, and Grassfed Beef Cooperative): This is ac- serve the needs of our Owners, and this to continue expanding our offerings haven’t found a significant source, tually a cooperative of 170 Wisconsin is one of the most tangible ways we can and programs to meet the needs of all so we are now turning to looking grass-fed beef farmers. We did reach do that. the people we serve in our community. at our food. we aren’t looking to out to Rod, our contact, but have yet to blame, just to find the source so we hear back from him. I’ll let you know can eliminate it. I don’t think from when he does get back to us. my research that organic standards Lastly, our Meat Category Manager require soil testing for lead or found this article (chriskresser.com/ testing animals or things like eggs bone-broth-and-lead-toxicity-should- STORES CLOSING EARLY for lead. this is really unfortunate you-be-concerned) that maybe useful because it’s a big deal and pretty for you - it does a good job of outlining All stores will be closing at 7:30pm on common especially on properties the research that’s been done on lead in with old homes and outbuildings bone broth. Sunday, July 2nd for annual inventory, or sites where old buildings have If there’s anything else I can do to and on Tuesday, July 4th for been burned or torn down. At this help, please let me know. Thanks again Independence Day. point we are pinpointing animals for reaching out and good luck! Best, products because that is what our Megan Minnick, Director of Purchas- daughter consumes more regularly ing
4 Willy Street Co-op Reader, JUNE 2017 GENERAL MANAGER’S REPORT BOARD REPORT Fiscal Year End; Upcoming Everything’s Growing! Elections; & More
statements and an explanation of three he month t’s that magi- Ask questions and speak to us there. additional items on the ballot. You of June cal time of The food is good, the drinks are good, will be asked to vote for up to four can mean year again! the music is good—we hope the sun candidates to fill the four open seats. different Summer in will be shining and to see you there! T In addition to casting your vote things depending I Wisconsin is trans- for four new Board Members, we are JULY 18TH on one’s particular formative for me. also asking you to consider a bylaw Voting period ends. All paper vantage point. It I will admit I do change, along with the approval of the ballots must be received by 6:00pm. is the month when NOT love winter, expenditure of funds that will allow by Holly (Online ballots must be cast by July we, in the Northern but perhaps the best by Anya the Co-op to grow—as Holly Fearing, Fearing, 16th at midnight.) The Board will Hemisphere, cel- part about it is that Firszt, Willy Street Co-op Board President, hold a special meeting to announce ebrate the summer Board it makes me appre- General so beautifully alluded to in her report the results of the election. solstice; the month President ciate our summers Manager in this issue to the right. She also with the longest here even more. I AUGUST included a detail of dates that pertain days and the short- look at the plants Newly elected Board members to the upcoming election. est nights. It is the end of the tradition- in my yard now, tall and thriving; and participate in their first Board meet- Owners are also invited to learn al school year, as well as Dairy and the seeds I started, now bursting out ing. more about the upcoming ballot in Alternative Dairy Month, and National of their pods ready to be transferred to person at one of three information LGBT Pride Month. the raised beds—and it seems amaz- sessions we have scheduled, one at VOTING ing to me each year how summer can FISCAL YEAR END each retail store, starting at 6pm on Both Individual and Household do all this. Owners are entitled to one vote. Your In our case, June marks the last July 5th, 6th and 10th, at Willy North, voting options include: month of our fiscal year. It is in this Willy East , and Willy West respec- BOARD ELECTION TIME • In the store: Ballot boxes will be month that we do our level best to tively. This time of year is also special available in all retail locations from complete our planned projects, and You will be able to vote online, for the Co-op, because it is election 7:30am on July 1st until 6:00pm on make one last push to achieve budget- or cast your paper ballot at any one time! The participatory element of July 18th. ed numbers before we usher in the new of our retails, as well as at the Annual this (and every co-op) is what really • By mail: Send your completed paper fiscal year. It is the month when the Meeting and Party. If you care to vote sets it apart from being “just another ballot, printed in the July Reader management team finalizes and pres- online, we need your current email grocery store.” Willy Street Co-op is or available in stores, to: Owner ents the coming fiscal year’s operat- address. If you are not sure if we have different because YOU own it, and Vote, Willy Street Co-op, 1457 E. ing and capital budgets to the Finance your current email address on file, call your votes in our elections every year Washington Avenue, Madison, WI Committee for review before forward- or ask Customer Service for assis- decide our future. 53703. Ballots must be received by ing their recommendations onto the tance. Please note, that if you are part This year, we will have several July 18th at 6:00pm. Board for their review and (hopeful) of a household membership, only one different items on the ballot for your • At the Annual Meeting & Party: We approval. Busy, busy month. vote will be allowed, and should both vote. New Board officers; a bylaw up- will have a special voting area with Thinking back on the concluding names submit a ballot, only the pri- date and expenditures that will allow candidate statements and ballots so fiscal year about to end, it was a time mary Owner’s ballot will be counted. the Co-op to grow, thrive and produce you can place your vote when you of great activity in which our coop- The Co-op consists of various value for our growing community— join us at the AMP on July 13th. erative accomplished great things. stakeholders that serve one another; much like my vegetable garden that • Online: If the Co-op has your email Together we opened our third retail from our Owners to our staff to our will soon be giving me a bounty of address, you will receive an email store, Willy North! We grew sales vendors to our Board, we share a con- peas, beans, cucumbers, squash, two with a unique link that you can year over year by roughly 10%, a BIG nection that makes us stronger to- types of tomatoes...ahhh, summer! use to cast your vote. If you do not accomplishment in this era of stiff and gether. As I have been known to say, Here’s a run-down of everything receive an online ballot via email, ever-changing competition. We grew “mind your own business,” and make you need to know about the upcoming you’re either not the primary owner our staff to 410 and our Ownership your vote count! election to be informed, be prepared on your account or the Co-op does from 31,000 to over 35,000. Nicely to participate and act as a good stew- not have your email address. If you done. SPECIAL STORE HOURS— ard of our growing Co-op: CLOSING AT 7:30PM would like to receive your ballot by UPCOMING ANNUAL Please take notice, early in the JUNE 1ST email, please stop by the Customer ELECTIONS. VOTE! next coming month (July), we have Board candidate submissions are Service desk at any store and fill out closed. After two months of recruiting the appropriate form. Last month, I reminded you of two closing early dates. The first is on for candidates, our line-up has been If you are interested in speak- Board member Jess Pernsteiner’s Sunday, July 2nd, for our fiscal year- filled, and you soon will be voting ing with the Board and our General “5 Reasons You Should Run for the end physical inventory count. The sec- several new members onto our Board! Manager directly, we will be offering Board!” from April’s issue of the ond is two days later on Tuesday, July info sessions prior to the end of the Reader (http://tinyurl.com/lcwxpgl), as 4th, in recognition of Independence JULY 1ST voting period, or you can submit your well as shared various aspects of the Day. On both dates we will close at Voting begins! Candidate state- questions to the Co-op and we will job a Board member is asked to do. 7:30pm at all our retail sites. ments will be available online and answer them either in the July Reader This month I want to share reasons to in-store, published in the July Reader (if received prior to our go-to-print vote. and available at the Annual Meeting deadline, June 10th), or at the AMP Serving on the Board is a signifi- & Party. See below for more details on July 13th. You can reach out to cant opportunity to participate in our on your voting options. Look for Ben Becker, Board Administrator cooperative. Another way Owners FOLLOW US ON: an in-depth description of the bal- ([email protected]) with have to participate in our coopera- lot items in addition to the candidate questions. tive besides purchasing the goods and statements (bylaw update, expenditure Summer is (finally) here—I hope services we have to offer is to vote of funds) in the July Reader. you enjoy it as much as I do, and in the annual election. This is your JULY 13TH that as our gardens grow strong and opportunity to have a say in who you Annual Meeting & Party (AMP)! healthy, you help our Co-op grow feel will best represent your voice and Come celebrate our Co-op with us— strong and healthy, too. Oh, and I viewpoint on the Board, as well as hear an update on all things Willy forgot to mention the bunnies hopping what decisions need to be made to best Street Co-op and gain insights from around my neighborhood…they’re serve the needs of our cooperative. our General Manager, Director of Fi- always a welcome sign of summer for In the July issue of the Reader, you nance, Board of Directors and others. me, too. Enjoy! will find a ballot, along with candidate
Willy Street Co-op Reader, JUNE 2017 5 COOKING TOGETHER: Community Room Class Calendar BREAKFAST FOR DINNER— Please see class descriptions for fees. Owners enrolled in the Access Discount Program receive a NOT JUST PANCAKES! 10% discount. Payment is required at registration; please register by stopping at the Customer Location: Willy East Community Service desk or by calling Willy West at (608) 284-7800 or Willy East at (608) 251-6776. For more Room information about individual activities and classes, see willystreet.coop/calendar. Thursday, June 1st, 5:30pm–6:45pm Ages: 5 and older; adult supervision Refund Policy: Unless otherwise specified in the description of the event, registration for events that Willy Street Co-op cancels will be refunded in full. Individuals who wish to cancel their registration required must contact Customer Service with 72 hours notice to receive a full refund or transfer their registra- Instructor: Lily Kilfoy tion to another class . No refunds or transfers will be granted for cancellations within 72 hours of an Fee: $10 for Owners; $20 for non- event. In order to cover costs incurred, there are absolutely no exceptions to the Refund Policy. FAMILY owners Join Chef Lily Kilfoy in this excit- ing cooking class for families! You can’t beat breakfast because it is family-friendly and fun for any meal of the SIX SPICES: COASTAL day. In this class, participants will whip up some of Lily’s favorite recipes in- SHRIMP CURRY cluding Cheddar and Dill Biscuits, Mini Denver Frittatas, Caramelized Banana Location: Willy West Community Upside-Down Coffee Cake, and Apricot Granola & Honey-Vanilla Yogurt Room Parfaits. Wednesday, June 7th, 6:00pm– 8:30pm COOKING TOGETHER: SUPERB SUMMER PICNIC Ages: 18 and older Location: Willy West Community Room Instructor: Neeta Saluja Friday, July 7th, 5:30pm–6:45pm Fee $20 for Owners; $30 for non- Instructor: Lily Kilfoy owners Ages: 5 and older; adult supervision required COOKING Join Chef Neeta Saluja as she Fee: $10 for Owners; $20 for non-owners demonstrates how to make Shrimp Join Chef Lily Kilfoy in this cooking class for families. Learn about differ- Curry in Creamy Coconut Sauce; ent foods and where they come from, kitchen safety, how to follow recipes and Saffron Rice, fragrant basmati rice cooked and flavored with Indian spices and how to use an assortment of equipment and tools. When the weather gets hot, saffron; and Tapioca Pudding. there is nothing better than eating outdoors. Explore sandwiches, salads, sides, skewers, dips, fruits, lemonade and more. We’ll work in groups to create a SIX SPICES: SUMMER DISHES FROM INDIA superb summer picnic. Location: Willy East Community Room Wednesday, July 12th, 6:00pm–8:30pm OVERCOMING A SENSITIVE Ages: 14 and older; adult supervision not required STOMACH NATURALLY Instructor: Neeta Saluja Location: Willy East Community Room Fee: $20 for Owners; $30 for non-owners Monday, June 5th, 6:00pm–7:00pm Join Chef Neeta as she demonstrates how to make Mango Lassi, fresh Ages: Any; adult supervision required mango blended with plain yogurt, sugar and ice; Mint Chicken, marinated with EDUCATION Instructor: Katy Wallace Indian spices and mint; Lemon Rice, a refreshing rice dish prepared with fresh Fee: Free; walk-ins welcome lemon juice; and Cabbage and Tomato Salad. Gluten-free. Recent news articles have dis- cussed that the majority of reflux and LEARNING WITH CHEF PAUL: heartburn problems can be overcome KNIFE SKILLS AND SAFETY FREE through a change in diet and lifestyle. Location: Lakeview Library Katy Wallace, Traditional Naturopath, Monday, June 12th, 6:00pm–7:30pm LECTURES will present food-based ways to address Ages: 18 and older an “over-acidic” stomach and eat (and Your Co-op’s Own Instructor: Paul sleep) in comfort. Tseng Fee: Free; registration is required HEALTHY EATING ON A BUDGET Once your knife skills have im- Location: Lakeview Library proved, your cooking will be more Monday, June 19th, 6:00pm–7:00pm DO IT efficient and more delicious. Join Chef Your Co-op’s Own Instructor: Ben Becker Paul for a demonstration on how to Ages: 13 and older; adult supervision not required dice, julienne, and chiffonade veg- Fee: Free; registration required YOURSELF etables and fruits. Chef Paul will also Feel empowered to prepare fresh healthy foods, even when limited by the discuss how to choose, care for, and size of your wallet. Through participation in discussion, food preparation and sharpen knives. tasting, participants will explore strategies for procuring nourishing and af-
INDIVIDUAL NUTRITION CONSULTATIONS LEARN ABOUT AND REGISTER FOR FOODSHARE Location: Willy West Community Room WITH SECOND HARVEST Wednesday, June 14th, 2:15pm–5:30pm Location: Lakeview Library Location: Willy East Community Room Thursday, June 1st, 10:00am–2:00pm Tuesday, June 20th, 2:15pm–5:30pm Location: Willy West Community Room An individual nutrition consultation is your opportunity to learn how Wednesday, June 7th, 9:00am–1:00pm the correct food choices for your body can enhance your well-being. Location: Willy East Community Room A one-on-one session with Katy Wallace of Human Nature includes a Tuesday, June 13th, 8:00am–12:00pm consultation regarding your health goals, as well as lifestyle and food Is money tight? You may be eligible for FoodShare benefits on a choice suggestions geared toward addressing health goals and developing QUEST Card! FoodShare is a federal benefit, like social security, that sustainable change. provides extra money for groceries to low-income individuals and families. Appointments are confirmed upon payment. Payment is due at the The benefits comes on an easy-to-use debit-like card that can be used at the time of scheduling; otherwise, the appointment will be released to other Willy Street Co-op, many farmers’ markets, and most major grocery stores. interested parties. Payment is non-refundable and non-transferable unless The income guidelines are higher than you might think: individuals earning notice of cancellation or rescheduling is provided seven (7) or more days $11+ per hour and working 40 hours per week may qualify. To find out if prior. To register for the next available opening, email info@humanna- you may be eligible, please call 1-877-366-3635 for a confidential screen- turellc.com or call 608-301-9961. ing and to schedule an appointment to apply at Willy Street Co-op. During your appointment, a FoodShare Outreach specialist will assist you with an application, answer questions, and connect you with other great community resources. Walk-ins welcome. Se habla Español.
6 Willy Street Co-op Reader, JUNE 2017 fordable food; how to recognize healthy, fresh choices; and tasty and versatile Fee: $10 for kids of Owners; $20 for non-owners preparation methods. Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids. Sum- mertime means camping and spending time in the great outdoors. In this class, NATURAL SOLUTIONS FOR LEAKY GUT SYNDROME participants will create multiple recipes for enjoying around the campfire. Veg- Location: Willy West Community Room etarian. Tuesday, July 11th, 6:00pm–7:00pm Ages: Any; adult supervision required KIDS IN THE KITCHEN: SUMMER STRAWBERRIES Instructor: Katy Wallace Location: Willy West Community Room Fee: Free; walk-ins welcome Friday, June 9th, 4:30pm–5:30pm Do you have aches, pains and swelling throughout the body? Increasing fre- Ages: 5–8 years old; adult supervision not required quency of food reactions? Or frequent bloating after meals? Studies are show- Location: Willy East Community Room ing that leaky gut is an underlying cause for depression, digestive disorders, Friday, June 16th, 4:30pm–5:30pm increasing food and chemical sensitivities, and autoimmunity. We can help! Ages: 5–8 years old; adult supervision not required Join Katy Wallace, Traditional Naturopath, to discuss natural approaches that Instructor: Lily Kilfoy work. Fee: $10 for kids of Owners; $20 for non-owners Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids. With WILD FOOD/WILD MEDICINE the beginning of summer come local strawberries that are bursting with flavor. In PLANT WALKABOUT this class, participants will prepare multiple recipes using the sweet seasonal fruit. Location: Willy East Community Room Vegetarian. and Jenifer Street, Madison Sunday, June 4th, 10:00am–12:30pm KIDS IN THE KITCHEN: PERFECT PASTA SALADS Ages: 8 and older; adult supervision Location: Willy East Community Room required Tuesday, July 11th, 4:30pm–5:30pm Instructor: Linda Conroy Ages: 5–8 years old; adult supervision not required Fee $20 for Owners; $30 for non-owners Instructor: Lily Kilfoy Join herbalist and forager Linda Con- Fee: $10 for Owners; $20 for non-owners HERBS roy to explore the wild plants that grow Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids. Pasta around us. We will learn about common is a fun food that comes in a plethora of shapes and sizes. In this class, recipes and uncommon wild plants that can be used for food and medicine. Identifica- will use Wagon Wheel, Orzo, Rotini, and more different types! Kids will work tion techniques as well as ways to prepare plants for optimal nutrition and heal- together and use a range of tools to chop and snip seasonal vegetables and herbs, ing will be discussed. Dress appropriately for the weather and wear comfortable grate cheeses, blend pesto, and stir in tasty ingredients to create multiple perfect walking shoes. The tours leave promptly at 10:00am. pasta salads. Vegetarian and nut-free. KIDS IN THE KITCHEN: KIDS IN THE KITCHEN: RED, WHITE AND BLUE FOODS CAMPFIRE COOKING Location: Willy East Community Room Location: Willy East Community Room Friday, July 14th, 4:30pm–5:30pm Tuesday, June 6th, 4:30pm–5:30pm Ages: 5–8 years old; adult supervision not required Ages: 5–8 years old; adult supervision Instructor: Lily Kilfoy not required Fee: $10 for Owners; $20 for non-owners Location: Willy West Community Room Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids. Water- Tuesday, June 20th, 4:30pm–5:30pm melon, red pepper, raspberry, tomato, garlic, cauliflower, cheese, coconut, blue- Ages: 9–12 years old; adult supervision berry, cabbage and blue corn are a few examples of naturally red, white and blue not required foods. In this class, participants will work together and use a variety of equipment KIDS Instructor: Lily Kilfoy to prepare delicious dishes using foods of these colors. Vegetarian and nut-free.
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Willy Street Co-op Reader, JUNE 2017 7 PRESERVATION BASICS: KOMBUCHA 201 Location: Willy East Community Room STORES CLOSING EARLY Wednesday, June 14th, 6:00pm–7:30pm Ages: 18 and older All stores will be closing at 7:30pm on Your Co-op’s Own Instructor: Ben Sunday, July 2nd for annual inventory, Becker Fee: $10 for Owners; $20 for non- and on Tuesday, July 4th for owners Independence Day. Take your kombucha to the next PRESERVATION level! This class will build on the infor- mation covered in Preservation Basics: Kombucha 101, with more flavors and techniques. This class will cover fruity flavors, advanced fermentation tech- niques, perpetual kombucha brewing and starting SCOBYs! Vegetarian and dairy-free. PRESERVING WITH CHEF PAUL: CANNING JUNE BERRIES Location: Willy East Community Room Wednesday, June 21st, 6:00pm–8:00pm Ages: 16 and older; adult supervision not required Location: Willy West Community Room Wednesday, June 28th, 6:00pm–8:00pm Ages: 16 and older; adult supervision not required Your Co-op’s Own Instructor: Paul Tseng Fee: $10 for Owners; $20 for non-owners Join Chef Paul to capture the aroma, color and taste of strawberries by preserving the local bounty. Participants will also learn to make crepes with jam and custard, and everyone will go home with a jar of freshly made jam. Vegetar- ian and gluten-free. SIMPLY LOCAL: HIGHLIGHTING OUR LOCAL PRODUCERS Location: Willy East Community Room Thursday, June 29th, 1:00pm–1:30pm and 5:00pm–5:30pm Ages: 13 and older; adult supervision not required Your Co-op’s Own Instructor: Amanda Ikens Fee: Free; walk-ins welcome SIMPLY Supporting the local food system is one of Willy Street Co-op’s main missions. Join SERIES Co-op Services staff to learn about what local means to us and for a tour through the Co-op that features local businesses and products.
8 Willy Street Co-op Reader, JUNE 2017 COOPERATIVE SERVICES NEWS information booth helping distribute MACN MATCHING UP TO FoodShare/QUEST and Double $5,000 IN DOUBLE DOL- Dollars and to talk about the Double LARS FUND CONTRIBU- Dollars Fund and our Access Dis- TIONS THIS MONTH! Double Dollars Begins at count Program. If you see us there, The Madison Area Chefs Network Farmers’ Markets; MACN stop by to say hello! promotes greater use of locally grown foods by linking local food produc- Yum Yum Fest to Match YOU CAN SUPPORT DOU- ers and farmers with local chefs. BLE DOLLARS EVERY TIME Their network of over 50 chefs share Up to$5,000 for Double YOU SHOP THE CO-OP best practices and commit to better- In April, we started the Double ing current local food endeavors to Dollars Fund Now Through Dollars Fund to support Double Dol- ensure their future longevity. They lars at the farmers’ markets and the host Yum Yum Fest, MACN’s annual June 20th Co-op. The Double Dollars Fund is end-of-summer celebration. This fed two ways. One way is by making year, it’s August 6th from 3:00pm- ouble April and May. This year, thanks to donations via scan card at the regis- 8:00pm at Breese Stevens Field. The Dollars the USDA FINI Grant and support ters. Each register at all three Co-op festival features dishes and drinks helps from other organizations and people locations has cards in $1, $5, $10 and from many local restaurants. Tickets Dthose like you, the gap is being narrowed, $25 increments that you can use to are available now at www.yumyum- using FoodShare/ and the Double Dollars program at add a tax-deductible donation to your fest.org. Thanks to their generosity, QUEST benefits the farmers’ markets will start a full grocery purchases. The other way up to $5,000 of proceeds from their to purchase more month earlier than last year, and to support the Double Dollars fund Yum Yum Fest ticket sales are being may continue into December at lo- by Kirsten fresh foods at the is to bring your own shopping bags offered as a match to support the farmers’ markets cal winter markets as long as funds Moore, to carry your groceries. Each time Double Dollars Fund through June from late spring to remain available. The program will you use a reusable bag, you save the Director of 20th. As reported on isthmus.com on late fall, and fresh start again at the Co-op this coming Co-op money that would be used to May 8th, 2017, MACN executive di- Cooperative produce at the Co- October. Community Action Coali- purchase disposable bags, and we use rector Bryan Weinstein said “MACN Services op from late fall to tion For South Central Wisconsin that money to fund Double Dollars. wanted to ensure a large chunk of early spring. It sup- (CAC) is pleased to announce that For every reusable bag you use, the money [from Yum Yum Fest] would ports people with the Double Dollars program starts up Co-op tallies 10¢ for the Double Dol- go to charity… We’re pledging this low incomes making food purchases again June 3rd at the locations listed lars Fund. For every reused dispos- money because the most important from local farmers, producers, and in the box below. able bag you use, the Co-op tallies thing for us is to give back to the from us—a local, community-based FoodShare/QUEST recipients 5¢ for the Double Dollars Fund. All community, especially to people who retailer. may bring their EBT cards to these scan card donations and tallies from are improving the food system here in Last year, the City received a markets, make a withdrawal at the reusing bags are paid to Community Madison.” USDA Food Insecurity Nutrition Between now and June 20th, Incentive (FINI) Grant to continue MARKET DAY/TIME LOCATION MARKET you can support the Co-op meeting END DATE the program at the farmers’ markets MACN’s Yum Yum Fest match for and expand Double Dollars to the Northside Farmers’ Sundays, Northside TownCenter October 22nd Market 8:30am—12:30pm the Double Dollars Fund by either Co-op during the farmers’ market Monona Farmers’ Sundays, Ahuska Park October 29th making a donation at checkout, or off-season. We piloted the expansion Market 9:00am—1:00pm by reusing shopping bags. For every very successfully from last October El Mercadito Sundays, Centro Hispano of September 24th reusable bag you use, the Co-op will to this past March. The pilot offered de Centro 1:00pm—4:00pm Dane County Eastside Farmers’ Tuesdays, Central Park October 31st make a 10¢ contribution that will be the Co-op an opportunity to launch Market 4:00pm—7:00pm matched; for every reused paper or the Double Dollars Fund, a program Dane County Wednesdays, Martin Luther King Jr. Blvd. November 8th plastic bag, we’ll make a 5¢ contribu- that fulfilled the request of Owners Farmers’ Market 8:30am—1:45pm tion; and because of the match, every to allow customers to become more Dane County Saturdays, Capitol Square November 11th Farmers’ Market 6:15am—1:45pm contribution will count twice! We’re involved in helping neighbors pur- Westside Saturdays, UW Health — Health November 4th grateful to MACN for offering this chase nutritious foods. Now shoppers Community Market 7:00am—12:30pm Digestive Center fun challenge and a greater opportu- can support Double Dollars for both nity to support Double Dollars. Thank the farmers’ markets and the Co-op information booth, and receive a Action Coalition For South Central you, MACN! through donations at the registers and dollar-for-dollar match on their Wisconsin and allocated for the Dou- by bringing your own shopping bags withdrawal for up to $25 per market ble Dollars program. As of May 7th, DOUBLE DOLLARS CO-OP to carry your groceries. day to spend at the farmers’ market about one month after the Double PILOT OUTCOMES where the withdrawal was made. Dollars Fund launch, the Co-op has During our pilot from October DOUBLE DOLLARS AT THE Find out more about Double Dollars already raised $7,550 to support the 25th to March 14th, we issued 10,076 FARMERS’ MARKETS IS at the farmers’ markets and receive program. It costs about $80,000 to Double Dollars Coupons to those BACK! program updates by liking CAC provide Double Dollars incentives at using FoodShare/QUEST at the The Co-op pilot program was on Facebook or by visiting www. current levels (at the number of mar- Co-op, a total value of $50,380. Our designed to fill a gap when the out- cacscw.org/EBT.php. Willy Street kets currently participating and once initial allocation from USDA FINI door markets were out of season, and Co-op staff will be at the Eastside a week October-March at the Co-op). was $40,000, and so the City made a even with the initial grant funding, Farmers’ Market, Northside Farm- We are hoping to raise more funds request to the USDA to allow for the there weren’t enough funds in the ers’ Market, and Westside Commu- locally to support the program’s Co-op to distribute more coupons dur- grant to offer Double Dollars through nity Market once per month at the potential growth. ing the dates we intended to offer the
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Willy Street Co-op Reader, JUNE 2017 9 program. Of those coupons distributed, Discount increased by 8%, purchases FAVORITE NON-DAIRY YOGURT customers redeemed 9,380 coupons, or made by FoodShare/QUEST partici- • Winner: So Delicious Coconut Milk Yogurt 93% of the coupons distributed, which pants increased by 22% and produce So Delicious ruled this category. A few other brands got is at the higher end of redemption rates sales to FoodShare/QUEST partici- votes, including Almond Dream, Tempt, and Forager, that the Co-op has heard about from pants increased by 29%. Your Co-op but not enough to warrant runner-up status. similar programs at other retailers is incredibly grateful and proud to be nationally. The total redemption value part of this City program, and equally FAVORITE KEFIR was $45,824.41; and the average spent proud to hear that Owners want to • Winner: Wallaby Whole Milk Kefir on each $5 coupon was $4.89, 98% of get involved in its continued success. • Runner Up: Helios Vanilla Kefir the coupon value, all spent on fresh We’re looking forward to seeing if we Once again, whole milk won the day in the Kefir category. fruits and vegetables. Compared to can make MACN’s match in Double Wallaby whole milk was the clear favorite, particularly the cherry the same time period in FY16, Access Dollars support by June 20th, and we and strawberry flavors. For those who prefer vanilla, Helios brand Discount Enrollment increased 40%, thank you for all the support that you was the clear favorite. purchases made using the Access wish to provide. FAVORITE BUTTER • Winner: Kerrygold DAIRY NEWS • Runner Up: Organic Valley It was a tight race between Wisconsin-made Or- ganic Valley butter, and Kerrygold, a grass-fed butter Dairy Month Staff Picks from way across the pond in Ireland. Surprisingly, Wisconsin lost out, with 29% voting for Organic Val- ley butter compared to 35% for Kerrygold.
une is Dairy Month! In honor of the occasion, I thought FAVORITE NON-DAIRY BUTTER it would be interesting to poll my favorite group of dairy • Winner Earth Balance Buttery Spread (and non-dairy) experts, the staff at Willy Street Co-op, to • Runners Up: Miyoko Vegan Butter, Lard find out which dairy products they prefer. Below you will Earth Balance was the clear favorite in this catego- J ry, with 81% of the vote. Miyoko’s vegan butter, and find the results. Some are quite predictable, but there are a few surprises as well. I know there’s more than one item on this list surprisingly, lard, were the only other entries. that is new to me, and will be making it onto my grocery list soon! FAVORITE ICE CREAM • Winner: Sassy Cow Salted Caramel Ice Cream by Megan FAVORITE DAIRY-BASED MILK • Runners Up: Talenti Gelato, Alden’s Organic Minnick, This category got lots of votes, and unsurprisingly, Director of • Winner: Sassy Cow Creamery Chocolate Milk everyone seems to have a different favorite flavor. That Purchasing • Runner Up: Sassy Cow Creamery Whole said, Sassy Cow Salted Caramel was the clear winner. Milk With so many flavors to choose from, Talenti Gelato was • Honorable Mention: Organic Valley a close runner up, along with Alden’s Organic Ice Cream. Whole Milk Apparently, our staff are not counting FAVORITE NON-DAIRY ICE any calories, because chocolate and whole CREAM milk nearly swept this category! • Winners: So Delicious Coconut Milk Dairy Free Frozen Dessert, Luna and FAVORITE NON-DAIRY MILK Larry’s Coconut Bliss • Winner: Califia Almond Milk So Delicious and Luna and Larry’s • Runners up: Wildwood Soy Milk, Willy Street Co-op Almond Coconut Bliss each garnered 37.5% of Milk the vote, making this an exact tie. Inter- Almond milk was the clear favorite in this category, garnering estingly, the favorite flavor from each of nearly 40% of the vote. Califia was the preferred brand, although our these brands was chocolate peanut butter. own Willy Street Co-op house-made almond milk (available in the Who doesn’t love chocolate peanut butter? Juice Bar) has some loyal fans as well. CHEESE FAVORITE YOGURT • Winner: Hook’s Triple Play Extra In- • Winner: Brown Cow Cream Top Yogurt nings • Runner Up: Stonyfield Yogurt • Runners Up: Sartori MontAmore, • Honorable Mention: FAGE Yogurt Cesar’s String Cheese A full 15% of staff picked Brown Cow Cream Top Maple Hook’s Triple Play Extra Innings is a relatively new cheese to our lineup, but flavored yogurt as their favorite, making it by far the most given that it won the 2017 Willy Street Co-op Cheese Challenge back in March, popular flavor. Other flavor preferences were pretty evenly it was no surprise that it won here as well. Perennial favorite (and previous spread between the classic blueberry, strawberry, and good ol’ cheese challenge winner) Sartori MontAmore and the ever popular and delicious vanilla. Cesar’s String Cheese were close runners up.
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10 Willy Street Co-op Reader, JUNE 2017 PRODUCE NEWS For the vinaigrette: 1/4 c. olive oil 2 Tbs. balsamic vinegar Savory Strawberries 2 Tbs. honey 1 tsp. dijon mustard Salt & freshly ground black pep- per, to taste Directions: Whisk together ummer 1 medium red onion, very finely the vinaigrette ingredients: olive means diced oil, balsamic vinegar, honey strawber- 1 red bell pepper, seeded and very and mustard. Add salt and pep- Sries—lo- finely diced per as needed. In a large bowl, cal, juicy straw- 1 jalapeño, seeded and minced (op- toss all of the salad ingredients berries—which tional, for spiciness) together, then mix in the vin- may have you 1/2 bunch fresh cilantro, chopped aigrette. You may not need all thinking pies, Juice of 1 lime the vinaigrette—use as much by Melissa crisps, jams, and Salt to taste or little as you prefer. Reiss, sweet breads to Directions: Put the strawberries STRAWBERRY and Purchasing use them all up. in a bowl along with the onions, bell TOMATO GAZPACHO peppers, jalapeno (if using) and most bell pepper Assistant Strawberries are From foodandwine.com of the cilantro, reserving some for with the sliced fennel, mineral water, great in savory 2 lb. tomatoes, 2 Tbs. finely diced, garnish. Add some salt and the lime garlic and bread cubes; and, working dishes as well! the rest chopped juice. Mix it all together, and it’s in batches, purée in a food proces- Here are some 2 lb. strawberries, hulled and 2 Tbs. ready to serve. Or cover and refrig- sor. Strain the gazpacho through recipes that fea- finely diced, the rest chopped erate overnight to allow flavors to a fine sieve set over another large ture strawberries 1 large green bell pepper, 2 Tbs. meld. bowl. Season the gazpacho with salt. as part of the main course—not just finely diced, the rest chopped Serve in tacos with grilled Refrigerate for about 25 minutes, or dessert (although they are great then, 1/4 medium fennel bulb, 2 Tbs. chicken or fish and fresh arugula or until chilled. too). finely diced, the rest thinly sliced spinach, topped with queso fresco. Meanwhile, in a bowl, combine 1 1/2 c. sparkling mineral water Or serve as a side or appetizer the diced tomatoes, strawberries, 2 garlic cloves, minced alongside some cinnamon chips for pepper and fennel. Refrigerate until Salt dipping. chilled. Spoon the diced mixture into Extra-virgin olive oil, for drizzling shallow soup bowls and ladle the STRAWBERRY BACON 1 baguette, cut into 1-inch cubes, 1 gazpacho on top. Drizzle each bowl SALAD WITH HONEY c. of soup with olive oil and serve. BALSAMIC VINAIGRETTE Directions: Preheat the oven Adapted from sallysbakingaddiction. to 350ºF. Scatter the com bread cubes on a 8 c. chopped romaine lettuce or baking sheet and spinach bake for 7 min- 1 lb. strawberries, sliced utes, or until 5-6 slices bacon, cooked and crum- crisp. Let cool. STRAWBERRY bled In a large bowl, SALSA 2/3 c. crumbled blue cheese (can combine the Adapted from foodnetwork.com substitute feta) chopped toma- 1 lb. strawberries, diced 2/3 c. chopped pecans toes, strawberries Does your financial institution treat you like family? Whether you’re bringing in the crops, growing a business or leaving a legacy for your family, we’re here to help.
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“I’ve never been treated with such respect and fairness as I have been by those folks.” — Bill Eaton, Heartland Member-Owner Since 2000
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Willy Street Co-op Reader, JUNE 2017 11 GRILLING NEWS long. If you are cooking with indirect means that food is placed directly over heat, or want to cook something over the coals or flame. It should be used a direct fire for a long time, charcoal for food that will cook through before briquettes may be a better choice. it burns, like steaks, kebabs, hamburg- Grilling: Charcoal vs. Gas ers and seafood. GAS GRILLS Using indirect heat means that For ease of use, the gas grill is un- food is cooked on a cooler part of the paralleled. They are powered by pro- grill without coals or flame beneath pane, which you can buy at most gas it. This is essential for foods that need stations or hardware stores. A gas grill slower cooking like roasts, chickens, hether CHARCOAL GRILLS can cost around $150, although they and smoked foods; and for finishing you’re Charcoal grills are available in can cost well up into the thousands. To food that you’ve seared on the outside using all shapes and sizes and at nearly any light one, simply turn the knobs and and now want to cook through near W a gas price. They take a little more time to push the ignition. Maintenance for a but not over fire. or charcoal grill, light, either with lump charcoal or gas grill is a little more time-consum- To create the two zones in a grilling food over an briquettes, but the rewards are deeply ing than for a charcoal grill. You may charcoal grill, build the fire under only open fire is one of flavorful. All charcoal is made of the need to repair or replace the supply half the grill. On a gas grill, leave one life’s great plea- same thing: wood burned with little lines, ignition and grate at some point burner off. If your grill has an upper by Jeremy sures. When decid- oxygen so that all that’s left is essen- to extend the life of the grill. rack, you can place the food on it for Johnson, ing which of the two tially carbon. Most grill snobs sneer at gas grills indirect cooking, but remember that Prepared to use or purchase Briquettes are the most common because they don’t deliver smoky heat rises and the ambient Foods there is a lot to con- form of charcoal. They are uniform charcoal flavor. And perhaps gas grills temperature at the Category sider pillows of crushed lump charcoal. are not the best grill on which to sear top of the Manager They burn evenly and last much a steak, or smoke a brisket. But grill longer than lump charcoal. They are they offer excellent temperature will be an excellent choice for grilling food control and are extremely high. such as fla- that will take a longer to cook, and as convenient. They are perfect vor, price, a base for indirect cooking. Adding a for cooking brats, pizzas, conve- handful or two of water-soaked wood seafood, corn, and other fruits nience, chips to the coals is a great way and veggies. to add smoke to a recipe that calls TEMPERATURE CONTROL for indirect cook- Whether you choose to use a gas and ing. or charcoal grill, temperature control ease Lump charcoal contains is one of the most important and hard- of use. no additives unlike regular est skills to master. When you build Hopefully briquettes. They are sold as a fire in your grill, it’s best to do so I’ll be able non-uniform chunks of wood with zones for both direct and indi- to give you that light quickly and burn at rect cooking. Even when you’re the info to very high temperatures, mak- grilling a steak over high heat, help you ing it ideal for searing steaks you want a cooler area where decide and hamburgers. The down- you can move it if it is cook- what works side of lump charcoal is that ing too quickly. best for you. the high heat doesn’t last very Cooking over direct heat
At Central Park, Madison 4pm-8pm Owners: pick up your meal and beverage tickets starting July 1st. Only 5,000 tickets are available, so get yours early!
12 Willy Street Co-op Reader, JUNE 2017 deals JUNE Our weekly Owner Rewards specials are listed in an in-store flyer, on our website, or are available by email. We are doing this to be able to be more flexible with our sales and offer better sale pricing. For more information, including how to sign up for the email flyer, see willystreet.coop/Owner-Rewards. Health & Wellness co-op deals: May 31–June 20 Dr. Bronner’s MegaFood Quantum Castile Liquid Soap Men’s One Daily Extreme Buzz Away All Kinds on Sale! 30 tab • Save $9 4 oz • Save $2.30 16 oz • Save $3 .99/tx $ .99/tx .99 $18 6 $6 /tx
Badger Garden of Life Kiss My Face Sunscreen Organic Ground Flax & Shave Cream 2-2.9 oz • Save $3.50 Chia Seed Blend All Kinds on Sale! .99/tx 12 oz • Save $1.50 11 oz • Save $2.50 $9 .99 .99/tx $7 /tx $4
EveryDay Shea Country Life Tom’s of Maine Foaming Hand Soap Coenzyme WholeCare All Kinds on Sale! B-Complex Toothpastes 18 oz • Save $1.80 120 vcap • Save $6 All Kinds on Sale! .99/tx .99/tx 4.7 oz • Save $2.30 $4 $18 .99 $3 /tx
Jason New Chapter Manitoba Harvest Deodorant Stick Prostate Take Care 5LX Organic Hemp All Kinds on Sale! 60 vcap • Save $7 Protein Powder 2.5 oz • Save $2 16 oz • Save $4 $ .99/tx .99/tx 26 .99/tx $4 $12
Health & Wellness co-op deals: June 21–July 4 Andalou Naturals Grandpa’s Nature’s Gate Body Lotion Pine Tar Soap Toothpastes All Kinds on Sale! 3.25 oz • Save $1.30 5-6 oz • Save $1.80 8 oz • Save $2.30 .99/tx .99/tx .99 $2 $3 $6 /tx
Aura Cacia Alba Botanica EO Lavender Kid’s Mineral Everyone Soap All Kinds on Sale! Essential Oil Sunscreen 32 oz • Save $3.50 .5 oz • Save $3.50 4 oz • Save $4 .99 .99 .99/tx $7 /tx $6 /tx $6
Spectrum Natural Factors Herban Cowboy Fish Oil Curcumin Rich Natural Deodorants 1,000 mg Theracurmin All Kinds on Sale! 250 cap • Save $4.50 2.8 oz • Save $2.30 60 cap • Save $12 .99/tx .99 .99/tx $21 $19 /tx $5
Ultima Herb Pharm Vega Electrolyte Powder Ashwagandha Smoothie Powders All Kinds on Sale! Cannisters Herbal Extract 8.9 oz-10.6 oz • Save $3 3.6 oz • Save $8 1 oz • Save $4 .99/tx .99 .99/tx $13 $9 /tx $16
PURPLE = LOCAL All Specials Subject to Availability. Sales Quantities Limited. deals
co-op deals: May 31–June 20
Greek Gods Amy’s Spectrum Greek Yogurt Organic Organic All Kinds on Sale! Refried Beans Extra Virgin 24 oz • Save $1.30 15.4 oz • Save 49-79¢ .69 Olive Oil $ .50 25.4 oz • Save $4.50 2 $2 .99 $11
Essentia Water Earth Balance Almond Dream Electrolyte Vegan Cheddar Vanilla Bites Enhanced Water Squares 6.6 oz • Save $1.40 6 oz • Save 99¢ 50.72 oz • save $1.10 $ .39 .00 3 .69 $3 $1
Eden Organic Willy Street Co-op Organic Valley Organic Beans Organic Butter Quarters All Kinds on Sale! Thompson Raisins Salted, Unsalted 15 oz • Save 84¢-$1.14 Rndm wt • Save 80¢/lb 16 oz • Save 80¢-$1.80 .65 .99 .69 $1 $2 /lb $4
Glee Siggi’s Barbara’s Bakery Gum Icelandic Yogurt Cheese Puffs All Kinds on Sale! Original, Jalapeño All Kinds on Sale! 16 pc • Save 50¢ 7 oz • Ssave 99¢ 5.3 oz • Save 54¢ ¢ .25 .00 99 $1 $2
R.W. Knudsen Luna & Larry’s Jackson’s Honest Chips Organic Grapefruit or Coconut Bliss Potato Chips Mango Nectar Juice Frozen Dessert All Kinds on Sale! 4.5-5 oz • Save $1.20 32 oz • Save $1.79 All Kinds on Sale! .00 16 oz • Save $1.80 .79 $ .49 $2 3 $4
Stonyfield Farm Nature’s Path Talenti Yogurt Waffles Gelato All Kinds on Sale! All Kinds on Sale! All Kinds on Sale! 32 oz • Save 70¢ 7.4-7.5 oz • save 99¢ 32 oz • Save $3.50 .79 .50 .99 $3 $2 $6
Zevia Field Roast Blue Diamond Stevia Soda Grain Meat Sausage Almond Breeze All Kinds on Sale! Apple Sage, Italian, Mexican Chipotle All Kinds on Sale! 6-pack • Save $1 12.95 oz • Save $1.50 64 oz •Save 80¢ .99 .99 .99 $3 /tx $3 $2
Daiya Frontera Green Forest Pizza Tortilla Chips Bathroom Tissue All Kinds on Sale! All Kinds on Sale! 12 pack • save $3 15.7-19.4 oz • Save $2.50 10-12 oz • Save 79¢-99¢ .99/tx .99 .50 $7 $5 $2
The specials on this page are valid May 31–June 20 All Specials Subject to Availability deals JUNE co-op deals: June 21–July 4
California Olive Ranch Saffron Road Brown Cow Everyday Frozen Entrées Cream Top Yogurt Extra Virgin Olive Oil All Kinds on Sale! All Kinds on Sale! 10 oz • Save $1.30 6 oz • Save 20¢ 16.9 oz • Save $3.30 .69 .99 ¢ $8 $3 79
Kevita Newman’s Own Organics Sir Kensington’s Organic Fig Newmans Mayo Probiotic Drinks All Kinds on Sale! Classic, Chipotle 10 oz • Save $1.30 10 oz • Save $1.50 All Kinds on Sale! 15.2 oz • Save 50¢ .49 .99 .29 $3 $3 $2
Endangered Species Nature’s Path Earth Friendly Chocolate Organic Dishmate Chocolate Bars Love Crunch Granola Dish Soap All Kinds on Sale! All Kinds on Sale! All Kinds on Sale! 3 oz • Save $1.29 11.5 oz • Save $1.60-$1.90 25 oz • Save 99¢ .00/tx .39 .50 $2 $3 $2 /tx
Cascadian Farm Muir Glen Organic Valley Organic Frozen Fruit Organic Salsa Organic American All Kinds on Sale! All Kinds on Sale! Cheese Singles 8-10 oz •Save 99¢ 16 oz • Save $1 8 oz • Save $2 .00 .99 .99 $3 $2 $3
Steaz Seventh Generation Santa Cruz Organic Iced Teas Fabric Softener Lemonade All Kinds on Sale! Free & Clear, Eucalptus & Lavender All Kinds on Sale! 16 oz • Save 24¢ 32 oz • Save $1.20 32 oz • $1.34 .25 .29 .65 $1 $4 /tx $1
Woodstock Farms Mountain High Organics Annie’s Homegrown Natural Hardwood Bulk Black Beans Organic Grahams Charcoal Rndm wt • Save 30¢/lb. Cinnamon, Honey 14.4 oz • Save $1.60 8.8 lbs • Save $2.80 .69/lb .99 $1 .39 $6 /tx $3
San Pellegrino Garden Of Eatin’ Daiya Sparkling Fruit Multigrain Cheezy Mac Beverages Tortilla Chips All Kinds on Sale! 10.6 oz • Save $1.60 All Kinds on Sale! Sea Salt, Everything 6 packs • Save $1.50 8.1 oz • save $1.49 .39 .99 .00 $3 $3 /tx $2
Alden’s Organic Sky Valley Canyon Bakehouse Organic Ice Cream Sriracha Sauce Gluten-Free Bread All Kinds on Sale! 18.5 oz • Save $1.80 All Kinds on Sale! 48 oz • Save $3.50 .99 18 oz • Save $1.30 .99 $5 .49 $4 $4 vailability. Sales Quantities Limited. The specials on this page are valid June 21–July 4
Living Colors really cool things for Flowering Annuals good dogs, cats & their people Your source for Herbs & Vegetables healthy foods & Seeds-Soil-Mulches treats, great gear, Wellness Planters & more & tons of toys.
Hardware Center parking in back 1398 Williamson St. 257-1630 442.6868 baddogfrida.com [email protected] 2094 atwood ave. m-f 10-7, sa-su 9-5 Wednesday
10% off all Wellness and Bodycare items for Owners the first Wednesdayof every month.
THIS MONTH: JUNE 7TH
Donate used cabinets, furniture and building materials.
TheEnergyFair.org FOOD DEMOS / LIVE MUSIC / WORKSHOPS / EXHIBITS / MORE!
WI FAIR FEATURES: KEYNOTE JB STRAUBEL OF TESLA Monona Dr | Odana Rd FREE FREE BUS FROM MADISON WITH WILLY STREET W. PICKUP PICK UP restoredane.org Donations: 608.663.1191 SAT. JUNE 17TH, COURTESY OF SIERRA CLUB WI.
See where your milk comes from! Co+op Basics Willy Street Exclusive Sassy Cow Tours Giveaway Saturday, August 5 • 1-4 p.m. Enter on Facebook to win $100 worth Willy Street Co-op Owners! of Co+op Basics groceries! Get a behind the scenes look at our dairy farm and creamery. The first three weeks of June we’ll • Meet our cows and calves be giving away $100 in Co+op • Learn how we bottle milk and Basics each week, one prize make ice cream per store. To reserve your spot for this exclusive Follow us on Facebook and watch for the posts! event, visit our Facebook event page. One entry per person, and anyone can enter; you don’t ® have to be a Co-op Owner. No purchase necessary.
W4192 Bristol Rd. Hours: M-F 10 a.m. - 7 p.m. Columbus, WI 53925 Sat: 9 a.m. - 6 p.m. sassycowcreamery.com Sun: 11 a.m. - 6 p.m. 608-837-7766 IN THE MOOD FOR A Off the High Dive TREAT NEWS SWEET AND SALTY TREAT? Start with Sassy Cow Salted Caramel Ice Cream, add caramelized Dipping Your Toe In banana slices (you will have to cara- Ice Cream Sundaes! Start with vanilla ice cream, add melize them yourself), top with dark Hokey Pokey mix (from the bulk chocolate Gorilly Goods, and sprinkle aisle) or caramel corn and top with with roasted salted sunflower seeds. salted peanuts. Jumping In LOOKING TO INDULGE Start with equal parts Sassy Cow YOUR INNER CHILD? t’s almost and worth at least one try. Salted Caramel and Alden’s Choco- Dipping Your Toe In summer in This month, I’m sharing some late Chocolate Chip Ice Cream and Start with mocha or coffee ice Wisconsin. of the best combinations to be found top with crushed Kettle Sea Salt cream and top with mini marshmal- There is no once you get off the beaten path. I’ve Potato Chips. I grouped them into categories and lows and Nature’s Path Koala Crisp better time to make ice cream sorted them from least to most adven- Off the High Dive cereal. sundaes. Nearly turous. All ingredients can be found Begin with cookie dough ice by Ansley cream, add crushed chocolate cook- Jumping In any event can be right here at the Willy Street Co-op. Knoch, ies, pretzel rods, and a drizzle of your Start with banana chocolate swirl improved with ice Be bold and be brave, think gelato, add cut up brownie pieces and Purchasing favorite salted nut butter. cream—Father’s outside the box, but most of all enjoy banana bread chunks, top with banana Assistant a wonderful summer treat. Best of Day, the Summer IN SEARCH OF A SUNDAE chips and finish with whipped cream. Solstice, The First luck in choosing your own ice cream WITH A NUTRITIOUS KICK? Day Above 80 De- sundae adventure! Off the High Dive grees, Friday, you Dipping Your Toe In Top a bowl of blue moon ice name it! Especially LOOKING FOR SOME- Start with dark chocolate ice cream with Cascadian Farms Fruitful when the toppings THING FRESH, SUMMERY, cream, add finely chopped crystal- O’s and Surf Sweets Gummy Bears are both plentiful and unusual. You, AND FRUITY? lized ginger, and sprinkle with hemp and finish with a Tillen Farms mara- schino cherry. your friends, family and colleagues, Dipping Your Toe In seeds. will all have a blast building an Start with Luna & Larry’s Naked Jumping In aesthetic and engineering marvel and Coconut Bliss, add chopped fresh Begin with Halo Top then attempting to consume it before mango pieces, and top with ground Chocolate Ice Cream, it melts. cardamom and Dang coconut chips. add Tierra Farms’ Very Personally, I almost never eat ice Berry Mix, and top cream by itself. I have been known Jumping In with raw cacao nibs to put any number of bizarre pantry Start with vanilla or vanilla bean from the bulk items in my bowl in search of the ice cream, add a scoop of lemon curd, aisle. perfect sundae. I start with a theme and top with pistachio mulberry gra- to set the tone—am I in the mood for nola and extra pistachios! something light with fruit, or rich and Off the High Dive decadent with chocolate, or sweet and Begin with your favorite vanilla salty with caramel? Then, with theme ice cream, add a generous amount of in mind, I set out in search of top- sliced strawberries; top with a few pings. Crackers, trail mix, shredded chopped basil leaves, a drizzle of coconut, breakfast cereal, last year’s balsamic cream and a sprinkle of leftover fruit preserves—all fair game ground black pepper.
EMERGENCY BBETHKEETHKE SERVICE 24/7 HEATING & AIR CONDITIONING, INC 251.2222 Matching Donation • Furnaces • Boilers For every dollar donated • Air Conditioners • Humidifiers • Duct Cleaning • Maintenance to the Double Dollars Fund Plans • Ductless Mini-Splits May 30th-June 20th, FINANCING AVAILABLE Madison Area Chef’s Network Locally Owned. Locally Operated. will match it, up to $5000! BethkeHeating.comBethkeHeating.com Donate at the register or we’ll make a contribution for every reusable bag you shop with.
The Double Dollars Fund provides Double Dollars vouchers at both participating local farmers markets and at Willy Street Co-op. The vouchers help make food more affordable for those receiving Supplemental Nutrition Assistance Program (SNAP) benefits.
Willy Street Co-op Reader, JUNE 2017 17 ORGANIC VALLEY GRASSMILK YOGURT CUPS Made from the milk of 100% grass-fed cows, which gives their milk a higher content of healthful omega-3 fatty acids. Certified organic. Single-serve size in plain, vanilla, blueberry or strawberry. Avail- able at East and West. Selection may vary by loca- tion. UNREAL CANDY-COATED CHOCOLATE GEMS NEWEW Colorful crunchy candy-coated chocolates N that use colors made from plants! Available at East and West. UTZY UTZZZ’S: STAY ASLEEP Made in Stevens Point, this natural sleep aid combines nutrients and herbs to keep you sleeping. Available at East and West. WATUSEE CHICKPEA CRUMBS A new breadcrumb alternative! Great for those GARDEN OF LIFE MYKIND GUMMY who avoid gluten, grains or yeast, this breadcrumb MULTIVITAMINS alternative is ONE ingredient: certified organic Certified organic, non-GMO and vegan food-based chickpeas! Try these even if you do eat bread; these gummy. These gummies are sweetened with fruit! These are the only crumbs contain five grams of protein and four grams multivitamins we have that have a nutrition panel instead of a supplement of fiber per serving! Use anywhere you’d use bread- panel! Available at East, West and North. crumbs: breading for fried chicken, sprinkled on oven-baked, gluten-free macaroni and cheese, or in NEW LEAF FIELDS SMUDGE BUNDLE meatballs! Available at East, West and North. Made in Augusta, this is a trio of mini smudge— cedar, sage, and white pine. Burn or boil to release the BOB’S RED MILL PALEO STYLE MUESLI wonderful scents. Available at East, West and North. A delicious, satisfying cold breakfast for summer mornings! Unsweetened, unsulphured coconut flakes DERMA E VITAMIN C RENEWING are the foundation of this cereal—complemented by MOISTURIZER dried fruit, nuts, and seeds. They create a wonderfully Give your skin a dose of vitamin C with this light- balanced sweet/tang with protein to help keep you weight day moisturizer. It smooths, firms and revitalizes. full until lunch. Pour it into yogurt, or let soak in your Available at East, West and North. milk of choice overnight in a covered container for a get-up-and-go morning meal. Gluten-free! Available at East and West.
Our best quality products at our best prices.
Field Day EVERYONE Organic
Black Beans 15 oz $1.19 WELCOME!
Watch for our Co+op Basics signs throughout the stores!
18 Willy Street Co-op Reader, JUNE 2017 CONTINUING your Co-op play a decisive and LOCAL PRODUCE PROFILES IMPROVEMENTS integral role in providing stable Even though we had clearly revenue to farms on this scale, and taken ground when it came to get- our expansion of our local produce More Local Produce in Our ting local produce into our Deli and purchasing to all of our Delis and Bakery foods, the Prepared Foods Prepared Foods departments is in Prepared Foods department still paled in comparison direct support of this. We do things to the commitment our Produce de- like this because it makes good partments were achieving. This year, sense all around: we have influence we hope to build on our momentum on pricing and can determine fair ur INCORPORATING by continuing to make improve- rates for people we can see and talk Produce MORE FARMS ments. We have fully jumped on to, it meets our Owners’ desire to depart- I had my first foray into this world board, using the same internal pur- see these products in their shopping ments of coordinated mass purchasing of chasing systems and practices that carts, and it supports these local O entrepreneurs in their risky venture have, for years, local produce two winters ago. As our friends in Produce have been defined and refined the Prepared Foods Category Man- refining for years. It means more of becoming organic farmers in really excellent ager, I had been charged with the time behind a spreadsheet, on the a volatile growing climate. This internal systems task of incorporating more of these phone, and talking to each other, but culture that we, all of us involved, by Patrick for getting local farmers’ produce into our Deli foods participation in this system heralds a have emboldened is a large con- Schroeder, farmers’ produce that we make daily at all four of our new level of purchasing coordination tributor to the rate of growth in Prepared into our stores and sites (Production Kitchen included!). for us. Even though it means more this industry in our state, I have no doubt. Foods to your table. As a We made strides that first year in work for each of us along the way, it onetime outsider to Category achieving our goals. The Production will bring exponential growth in the their system, I was Kitchen, especially, built some great amount of local produce you see on WE MAY HAVE TO DO Manager in awe of the amount sourcing relationships with Robert your plate when you purchase food MORE, HOWEVER of thought and time Shulz of New Traditions Farmstead from our Delis. We have just rolled The state is still lacking in put into the practice and Wisconsin Growers. During the out this system last month, so we’re processing and collection services of sourcing product, negotiating price 2016 spring and summer, those two still getting our sea legs, but we’re for organic fruits and vegetables, with individual farmers, and keeping farms accounted for well over half of really excited to see its impact on meaning farmers have to rely commitments to farmers throughout the all produce we used at the Produc- you, on our bottom-line, and espe- upon themselves to sell product at entire Wisconsin growing season. My tion Kitchen. In fact, despite the end cially on our partner-farmers. farmers’ markets or through direct background was originally in restau- to the growing season, we are still delivery to retailers and restau- rants and delis, so I was used to “just working through a stock of cubed DOUBLE THE rants. The community that sees the getting the ingredients in the door” butternut squash from Robert that was ORGANIC FARMS value of these farmers and the food and working with one or two local processed and frozen for us by Wis- Which brings me around to system they help promote needs farmers, tops. The gargantuan effort consin Innovation Kitchen in Mineral a wider point: organic farms in to come to a clearer vision of our our Produce departments expend each Point. We also deepened our ties to Wisconsin have nearly doubled in next step. We need to improve the year begins in the winter with a mara- Dan Bernard of Healthy Ridge Farm number from a decade ago, accord- local food infrastructure to support thon of face-to-face meetings with all in Door County by sourcing apples ing to the UW Center for Integrated our current and future farmers so prospective local farmers. An in-depth and cherries for our holiday pies. Our Agricultural Systems. Wisconsin is they can continue to do their work. dialogue begins wherein growing needs Delis worked in local produce where second in the nation in number of When farmers can get their product are determined, pricing is agreed upon, they could, as well, relying heavily on organic farms, yet fifth in amount of to consumers faster, more safely and feedback is delivered to both sides players like Vitruvian Farms for salad revenue from organic produce sales, and more easily, we all win. I look of the table, strengthening the working greens and spinach, Tipi Produce for which says to me that there are a lot forward to the day when buying relationship in a way that cannot be carrots, and Crossroads Community of smaller-scale operations coming local produce isn’t more work, but done through email or over the phone. Farm for various other items. on board in our state. Retailers like simply the way it works. Advertise in the Reader Reach over 34,000 Co-op Owners. Affordable rates, wide reach, excellent returns. Discounts for non-profits, Owners and for multiple insertions.
Find info here: willystreet.coop/advertising
Call 608-237-1230 or email [email protected] for more information or to place your reservation. At Central Park, Madison 4pm-8pm Owners: pick up your meal and beverage tickets starting July 1st. Only 5,000 tickets are available, so get yours early!
Willy Street Co-op Reader, JUNE 2017 19 No-Oven Desserts by Lucy Hodgman, Newsletter Writer
ar be it from me to knock bak- If you want to find a smorgasbord Raw Desserts: Recipes of Café Grati- cookie. Dehydrate for at least 24 hours. ing, which I did for five years at of no-bake recipes, look no further tude by Matthew Rogers and Tiziana Makes about 3 dozen cookies. the Co-op’s Production Kitch- than the large selection of raw food Alipo Tamborra. Check it out if you’re USING PRE-BAKED F en. Nevertheless, there comes a cookbooks now available. I found interested. INGREDIENTS time of year, particularly in the Mid- several specifically about raw desserts RAW COOKIES If your goal is less “eat a raw food west, when nobody gets excited about that were easily available within the Here’s a recipe for raw cookies diet” and more “just don’t turn on the going home and turning on the oven. Madison public library system. That with one of my favorite spices, carda- oven,” one popular method is to use What to do when the sugar cravings being said: most of these recipes go mom. This recipe does call for the use some pre-baked ingredients in your strike? Well, of course, outsourcing is above and beyond simply not turning of a dehydrator, but if you don’t have desserts. The whole category known as an option. Buying a Sheba Bar from the on the oven, since they are specifically access to one, rest assured that there “icebox cakes” offers a world of mash- Co-op is always a great choice, because designed to have no cooked ingredi- will be plenty of recipes later in this ups...boxed cookies plus other frozen of course, the Production Kitchen ents. Raw food enthusiasts will extol article that don’t require one. and fluffy ingredients. This idea can be operates year-round. If you want to the benefits of this diet, and if you’re expanded to any sort of combination make something for a dinner party or a interested in trying it, there’s a whole Cardamom Cookies of boxed cookies and sweet additions, potluck, though, or just for an everyday world to explore. The methods and Adapted from Everyday Raw such as these: dessert, that’s what this article is going recipes that we’ll be reviewing in the Desserts by Matthew Kenney to delve into. No-bake desserts can call rest of this article will include some 3 c. shredded coconut Orange Chocolate Almond Bars to mind a particular kind of traditional completely raw options, but also others 2 c. almond flour Recipe adapted from Lynne cookie known to many, though going that involve cooking—just not with 1 c. agave nectar, maple syrup, or Hodgman by different names in different areas. your oven. The book Living in the Raw: honey 10.5 oz. crunchy cookies (preferably Truth is, the category goes far beyond Desserts by Rose Lee Calabro recom- 1 Tbs. vanilla extract chocolate and/or orange flavored) that. And, thanks to their lack of flour mends four basic pieces of equipment 1 tsp. almond extract 6 Tbs. butter, melted that would require an oven, a lot of no- if you’re going to dive into the world 1 vanilla bean, scraped 10-12 oz. good quality chocolate—can bake desserts are naturally gluten-free. of completely raw desserts: heavy-duty 1/2 Tbs. cardamom powder combine very dark with medium- Without cooking a crust or shell, many blender, dehydrator, food processor, 1 tsp. salt dark with milk with unsweetened frozen desserts can stand alone. What’s and electric juicer. Not all recipes will 1/2 c. coconut oil, melted baking chocolate more, many can also be made vegan. In require all of these, but if you intend to 36 almonds for garnish 7-8 oz. heavy cream this article, we’ll go over a broad array go in-depth on this route, you may find Directions: In a food processor, 1 Tbs. orange liqueur of delicacies to fit a number of diets. you need them. combine the shredded coconut and 1/2 c. roughly chopped salted roasted Of all the books I checked out from almond flour. Process until well com- Marcona almonds RAW FOOD the library about raw desserts, one bined. Add the remaining ingredients Directions: Spray an 8” square For adherents to a raw food diet, in particular stood out as having lots and process into dough. Scoop cookies glass baking dish generously with definitions vary: raw food enthusiasts of great in-depth information about with a tablespoon or small ice cream cooking spray. Place cookies in food say that the maximum temperature for recommended techniques, and that scoop, making small 1 to 1 1/2-inch processor and pulverize. Drizzle in raw food is anywhere from 104-120ºF. was Sweet Gratitude: A New World of cookies. Press an almond into each melted butter, processing until it clings
20 Willy Street Co-op Reader, JUNE 2017 to the sides. Pat mixture firmly into ties; but it’s very satisfying. Curds are ly simple to advanced-but-achievable. er in the refrigerator. prepared dish, cover, and freeze for 30 magic—you start with a thin liquid, and Candies often require the use of a Beyond maple and chocolate, there minutes or more. Meanwhile, break up stir it for longer than you think you’ll stove, but not an oven. is still a huge world of candy-making chocolates into heatproof bowl. Heat need to, and right when you think it’s One of my favorite desserts of all to explore. Caramels can be made on cream to nearly boiling and pour over never going to get anywhere, it starts time is maple sugar candy—the crystal- the stove (though they involve a bit chocolates. Using wire whisk, stir until to thicken; and then the process speeds lized kind that melts on your tongue more standing over the pot, which chocolate is melted and incorporated into right along and you have a glorious, so sublimely. What I didn’t know until might be less ideal on super-hot days). cream (you have now made ganache!). spreadable fruit curd. You do need the relatively recently is how dang simple Toffee is somewhat similar to caramel Add the orange liqueur and stir. Pour stove, but you don’t need the oven. it is to make. You do have to pay atten- in process, with a little less oversight on top of crust. (Lick bowl with secret Curds can be enjoyed in a parfait cup tion and work quickly, but the process required. Check out a candy cookbook glee…) Top with almonds, pressed in with a spoon, maybe topped with a is extremely uncomplicated. Try out or the internet for more recipes. slightly. Cover and refrigerate and wait little whipped cream; though if you this recipe, adapted from allrecipes. until it sets up (an hour or so). To serve, do want to create a pie or tart without com: DRINK YOUR DESSERT cut into small squares (about 36), and turning on the oven, you can try a raw Ingredients: 2 c. pure maple syrup Who says you have to eat your cover or surround each plated portion dessert technique for crust. Another Special equipment: candy molds dessert? Break out the blender! Pick with whipped cream. Goes well with ice possibility: put a dollop (small one or more frozen ingredient and one cold milk or espresso. or huge) on your waffles or or more liquid ingredient, and pancakes. add to a blender. Your liquid MICROWAVE CAKES Here’s a lemon curd recipe: should come no higher than the Trendy on social networks, single- www.foodnetwork.com/recipes/ top of the frozen ingredients, serve microwave cakes are a snap to ina-garten/lemon-curd-recipe. maybe slightly lower, for a make. Try this recipe adapted from the Are you vegan or otherwise good consistenc—it’s easier Food Network: avoiding eggs? Try this vegan to add more liquid if neces- Whisk 1/4 c. flour, 5 Tbs. sugar, 2 lemon curd recipe: minimalist- sary than to add more solids Tbs. cocoa powder, 1 egg, 3 Tbs. milk, 3 baker.com/vegan-lemon-curd. (though you can totally do that Tbs. vegetable oil and a dash of vanilla too, if you need to). extract and salt in a large mug until ICE CREAM (DAIRY & Frozen: ice cream, frozen smooth. Microwave until puffed, about 2 NON) fruit, plain ol’ ice cubes, tea ice minutes. What’s the opposite of a Directions: In a large heavy- cubes, coffee ice cubes kitchen-heating dessert? Making ice bottomed saucepan, bring the maple Liquid: milk, juice, water, tea, COOKIES cream! If you already have an ice syrup to a boil over medium-high heat, coffee, portion of alcohol (along with Of course, no-bake cookies are an cream maker, you probably already stirring occasionally. Boil until syrup another liquid) option, but also consider the following: if know how to make ice cream (or have reaches 235°F on a candy thermometer. If you’re using an unsweetened you have a toaster oven, you can bake a access to information on how to do it). Remove from heat and cool to 175°F ingredient from one category, you’ll few cookies at a time without turning on If you don’t (like me!), well, it turns without stirring, about 10 minutes. Stir probably want to pick at least one the whole oven, keeping dough in the re- out you can make ice cream without mixture rapidly with a wooden spoon sweetened ingredient too, or what frigerator to take out bit-by-bit. This is a any special equipment at all. Truth be for about 5 minutes until the color turns you’ll get will be more like a refresh- trick I learned from my mother. Look in told, I found out that ice cream mak- lighter and mixture becomes thick and ment than a dessert. Not that there’s a vegan cookbook or on the internet for ers aren’t a super-expensive piece of creamy. Pour into molds. Set aside to anything wrong with that, if that’s egg-free chocolate chip cookie dough if kitchen equipment—you can get a good cool. Once cool, unmold candy. Store what you’re going for. you’re worried about raw egg dough sit- one for $30, and of course, fancier ver- in airtight containers up to 1 month. Other ingredients to consider ting in the fridge. Note that baking times sions at increasing price points. But if Believe me, your friends and family adding: cocoa powder, fruit, boxed may differ in a toaster oven; keep an eye you’re on a tight budget or you aren’t will be impressed. cookies, chocolate chips. The sky’s the on them and go by color and smell. Daily sufficiently committed to the idea of What about chocolate candy, limit...just don’t break your blender. fresh cookies are within your reach! making ice cream to justify another though? Truffles generally have a few kitchen gadget, it’s totally possible to more steps and ingredients, and while THINK SEASONALLY, THINK MOUSSES & PUDDINGS go low-tech. Food website Thekitchn they don’t require an oven, they do still CREATIVELY Mousses are the lighter and fluffier recommends a method that simply require the stove…unless you’re mak- Throughout the summer, assuming cousins of puddings; both are made involves using a mixer or whisk twice, ing raw vegan date truffles. optimal weather, local berries abound. stove-top without the use of an oven. once when first mixing the ice cream, Berries topped with a little bit of half- Mousse is lightened by folding in and later after freezing in the freezer Truffles and-half, heavy cream, or whipped whipped cream or whipped egg whites. surrounded by ice cubes. For complete Adapted from rawmanda.com/2- cream make an excellent dessert all In the case of vegan mousse, coconut instructions, refer to their guide at ingredient-raw-chocolate-truffles/ on their own—or, combine them with milk is trending currently (as it is in all www.thekitchn.com/how-to-make-ice- 2 c. high-quality soft dates, pitted several of the ideas above to make a 2-3 Tbsp. raw cacao or carob powder, deluxe parfait from some combination additional for coating of fruit, whipped cream, curd, mousse, optional ingredients: 1 Tbs. coconut oil, and ice cream. 2 Tbs. chopped nuts, 1 tsp. vanilla extract, sea salt to taste THERE’S ALWAYS CHEESE Directions: Blend your high qual- One final idea: there’s a European ity soft dates and cacao/carob powder tradition of serving a cheese course to in a high speed blender or food pro- finish off a meal. You can add a touch cessor until you have a very smooth of sweetness to your cheese plate uniform consistency. Use your tamper with honey or dried fruits and nuts. or spatula to scrape the dough down And if you want to get fancy, you can until it’s well combined as you blend. candy the nuts on the stove—no oven Scoop out mixture, roll into small balls needed! Consider creating a cheese and place on parchment-lined baking plate with a variety of cheeses—three sheet. Mixture will be very sticky; wet or four total, from categories such as or lightly coat hands with coconut oil hard, soft, blue, goat, cow, and sheep. to make it easier to manage. Roll balls If you want help selecting an assort- spheres of vegan life). Check out this cream-without-124210. into cacao/carob powder. Place truffles ment, the Co-op Cheese department three-ingredient vegan peanut butter For a non-dairy ice cream recipe: in the refrigerator for at least one hour staff will be more than happy to advise mousse recipe from Minimalist Baker: minimalistbaker.com/no-churn-vegan- to firm up. you. minimalistbaker.com/3-ingredient-pea- chocolate-ice-cream. Notes: If you are not using high- Summer in Madison can be a beau- nut-butter-mousse/ quality soft dates, soak in warm water tiful thing. Sooner than we may want, CANDIES for at least an hour beforehand, pour the time will come when turning on CURDS Candy-making might make you out excess water, and dry off dates very the oven and putting on cozy sweaters Personally, I almost think I actually think of the holidays, or of something well. sounds like just the thing. Until then, like making curds better than baking! mainly done by professionals, but it Add coconut oil if the dates are too I’ll be right along with you relishing Sometimes the process can be tedious, doesn’t have to! There’s a whole gamut hard while blending. some of these summery sweets. Here’s particularly when making large quanti- of candy recipes ranging from extreme- Store truffles in an airtight contain- to enjoying it while it lasts!
Willy Street Co-op Reader, JUNE 2017 21 RECIPES AND DRINK RECOMMENDATIONS
Take 10% off recommended beverages… Just show your Willy Street Co-op Owner card at Star Liquor!
Grilled Salmon, Fennel, and Corn with Dill wrap them all together in a packet of aluminum foil. Set in a small baking Butter dish, and bake about 1 hour, until the beets are easily pierced with a fork. Remove from oven, unwrap from the foil, and let sit until cool enough Adapted from www.brooklynsupper.com. to handle. When cool, rub the beets to remove the skins. Slice beets into This is a stand-out summer meal, perfect for an evening when you 1/4-inch thick slices and place in a medium bowl. Toss with the balsamic have some time to spend firing up a grill (the actual cooking time is quite vinegar and a sprinkle of salt and pepper. short though!). Combine the cashews, milk, lemon juice, and garlic in the bowl of a 4 ears corn, mostly shucked, with a layer or 2 of husk remaining food processor fitted with a steel blade. Pulse until smooth, thinning with 4 Tbs. butter, softened a little more milk if needed. Season to taste with salt and pepper, then 1 Tbs. plus 1 tsp. minced fresh dill, divided transfer to a large mixing bowl. Fold in the dill. Taste, and adjust season- 1 tsp. lemon zest ing if needed. salt Spread 4 slices of bread with a layer of creamy cashew dill cheese, 1 1/4 lb. salmon, sliced into 3/4-inch-thick fillets then top roasted beets, lettuce leaves, and sliced onion. Top with the re- 2 bulbs fennel, trimmed leaving the core intact, sliced vertically into maining sliced bread, slice in half, and serve. Makes 4 sandwiches. 1/4-inch-thick pieces Star Recommends: Tascante Ghiaia Nera—The Wine Advocate: 2 lemons “From the blackened slopes of Mount Etna, Tascante Ghiaia Nera black pepper is a pure expression of Nerello Mascalese. The Tasca family pur- Directions: Place the corn in a large pot or basin and fill with cold chased precious vineyard land on Etna and began releasing a water to soak. Slice one of the lemons into rounds and the other into series of volcano-based wines about five years ago. This is a very wedges. Combine the butter, 1 tablespoon of the minced dill, lemon zest, successful, ruby-colored expression that is appropriate for near- and a pinch of salt in a large mixing bowl. Mix to incorporate. Transfer to term consumption. The grape’s natural tannins have been soft- a small bowl, cover and refrigerate. ened and the wine shows generous fruit tones, mineral shadings, Prepare a hot grill. Spread out the coals. Place the ears of corn on the leather, tobacco and exotic spice.” grill, cooking for about 12 minutes, turning every few minutes to cook evenly. Remove the husks and place on a large serving platter. Place the salmon and fennel on the grill and cook the salmon for 2-3 Baked Egg with Tomato and Dill minutes per side, and the fennel for about 3 minutes per side, or until the edges of the fennel have turned deep golden brown. Add the salmon and Adapted from www.fortheloveofcooking.com. fennel to the serving platter. This is a special, but still simple, alternative to the basic breakfast Set the lemon rounds on the grill and cook for 1-2 minutes per side, you might have typical mornings. Tomato, dill and egg complement each and place on the platter. Sprinkle everything with a pinch of salt and other perfectly. Scale up for a group. pepper, and the last teaspoon of fresh dill. Serve with lemon wedges, and olive oil enjoy the dill butter on both the corn and the salmon. Serves 4. 1 egg Star Recommends: Castello di Ama Rosato—The Rosato comes 1/2 tomato, diced from the same terroir as Castello di Ama San Lorenzo. This deli- 1/2 tsp. chopped fresh dill cious rosé, introduced in the early 1980s, is a blend of Sangiovese 1 Tbs. milk or cream and Merlot, with proportions varying from year to year, for a wine salt closer in character to a young red than to a white, since it is made black pepper with juices drawn off by the saignée method from lots that then Directions: Preheat oven to 350ºF. Coat a small ramekin with olive become our Chianti Classico. oil. Crack the egg into the ramekin, leaving the yolk whole. Sprinkle the diced tomato and dill on top, add the milk, and season with salt and pep- per. Set on a baking sheet and cook for 5 minutes. Turn the oven on to Roasted Beet and Creamy Dill Cashew Cheese broil, then broil for an additional 5 minutes, or until the white is set and Sandwiches the yolk is done to your liking. Remove from oven and serve hot. Makes 1 serving. Adapted from www.ohmyveggies.com. Star Recommends: Jean-Baptiste Adam Cremant d’Alsace Brut Sliced into rounds, roasted beets are surprisingly good in sandwiches, Rose—Aromas of currant and red fruit. A team of fine bubbles almost like vegetarian cold cuts. These sandwiches pair them with a layer caresses the palate. of herbed cashew cheese, and hold up great in a packed or picnic lunch. The recipe yields more cheese than you’ll need for the sandwiches, so if you don’t devour it right away by the spoonful, you can freeze it in a Steak Tacos with Radish-Cilantro Salsa covered container. 4 beets, medium, scrubbed Adapted from www.bonappetit.com. 1 Tbs. olive oil These tacos take just minutes to prepare, and they’re packed with 2 Tbs. balsamic vinegar flavor. The easy radish salsa is peppery and crunchy. salt 2 Tbs. vegetable oil, divided pepper 1 lb. skirt or flank steak 1 c. raw cashews, soaked in water 4-8 hours, drained and rinsed salt 1/4 c. soy or almond milk, plain, unsweetened black pepper 1 Tbs. lemon juice 1/2 c. fresh cilantro, divided 1 clove garlic 4 radishes, trimmed, chopped 1/2 c. finely chopped fresh dill 4 scallions, trimmed, white and light-green parts only, thinly sliced 8 slices sandwich bread, toasted if you like 1/2 jalapeño, seeds removed (if desired), minced lettuce leaves 2 Tbs. lime juice 1 small red onion, thinly sliced 8 corn tortillas, warm Directions: Preheat oven to 400ºF. Rub the beets with olive oil and 2 oz. Cotija cheese, crumbled Directions: In a large skillet over a medium flame, heat 1 tablespoon of the vegetable oil. Sprinkle the steak with salt and pepper, and cook in please drink responsibly. the skillet for about 5 minutes per side for medium-rare. Remove from
22 Willy Street Co-op Reader, JUNE 2017 skillet and let rest for 5 minutes. White Bean and Beauty Heart Radish Salad Combine the radishes, scallions, jalapeño, lime juice, and last table- spoon of oil in a medium bowl. Chop half of the cilantro and fold it into Adapted from www.epicurious.com. the radish salsa. Season to taste with salt and pepper. This hearty salad is much more than the sum of its parts, and happens Slice the steak into strips, and serve on warm tortillas with the radish to be beautiful too. A great accompaniment to anything from the grill. salsa, cheese, and the remaining cilantro. Serves 4. 3/4 c. olive oil Star Recommends: Scott Harvey Zinfandel—Soft, gentle, and 2 Tbs. capers, drained and rinsed balanced. Raspberry, blackberry, and allspice show on the nose. 2 c. packed flat-leaf parsley leaves, divided Lots of raspberries show on the palate, ranging from fresh tart 1/4 c. fresh lemon juice berries to sweet berries in cream. It has a touch of vanilla and a salt pantry full of spice, including allspice, black pepper, and cloves. black pepper Vanilla and some brown sugar come out on the mid-palate and 2 15 oz. cans cannellini beans, rinsed run through the finish, showing the effect of the wood. 3/4 c. oil-cured black olives, pitted, sliced in half 1 bunch beauty heart radishes, trimmed, sliced into thin wedges 2 scallions, trimmed, thinly sliced Roast Chicken with Radishes Directions: Use a blender to make a coarse puree of the olive oil, capers, and 1 cup of the parsley. Transfer to a large bowl, then stir in the Adapted from Cooking for Jeffrey by Ina Garten. lemon juice and some salt and pepper to taste. Add the beans and olives With lemon, thyme, and radishes, this roasted chicken is tender, com- and toss to coat. Transfer to a serving dish and top with the radishes, forting, and far from boring. remaining parsley, and scallions. Serve at once, or chill for up to 4 hours. 1 roasting chicken, about 4-4 1/2 pounds, washed and dried very well 6 servings. salt Star Recommends: Berger Gruner Veltliner—This light, refresh- pepper ing white makes an excellent introduction to Gruner Veltliner. An 1 lemon, quartered excellent value that’s an easy pairing for a wide array of foods, 5 sprigs fresh thyme Berger Gruner Veltliner has a pleasant acidity, a delicious palate 1 1/2 lbs. radishes, scrubbed, trimmed, dried well, cut in half or quartered of citrus and stone fruits, and a hint of minerality. if very large 3 Tbs. unsalted butter, melted Directions: Preheat oven to 425ºF. Set the chicken in a small roasting Blueberry Lemon Poppy Seed Scones pan and season the cavity with salt and pepper. Add the lemon and thyme to the cavity. Arrange the radishes around the chicken in the bottom of Adapted from www.halfbakedharvest.com. the pan. Lemon and blueberries seem made for each other; and these buttery, Brush chicken and radishes with melted butter, and season with more flakey scones are a perfect way to enjoy them. And they only take about a salt and pepper. Roast for at least 1 1/2 hours, until the juices run clear. half hour to make! Remove from oven and cover loosely with a sheet of aluminum foil; 2 1/2 c. all-purpose flour let rest for 10 minutes. Carve, then serve with roasted radishes and pan 2 Tbs. sugar juices. Serves 4. 1 Tbs. baking powder Star Recommends: Catena Alta Chardonnay—The Catena Alta 1/2 tsp. salt Chardonnay shows an intense green-yellow color with golden 8 Tbs. unsalted butter, cold, grated on a box grater, plus 2 Tbs. melted highlights. The nose offers ripe white fruit aromas such as pears butter and peaches that are interwoven with delicate citrus and floral 1 egg, beaten notes, such as jasmine. The palate shows rich and concentrated 3/4 c. buttermilk (or coconut milk, or regular milk), plus a little more for ripe pear, apple and apricot flavors with a light note of minerality. brushing The wine finishes long and complex with crisp, mineral acidity. 1 Tbs. plus 1/2 tsp. vanilla extract, divided
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Willy Street Co-op Reader, JUNE 2017 23 1 1/2 c. fresh blueberries, rinsed 3 Tbs. maple syrup 1 Tbs. lemon zest, divided Directions: Combine all ingredients in the pitcher of a blender (or in 1/2 c. powdered sugar a bowl, and use an immersion blender). Blend on high for 45-60 seconds, 1/4 c. lemon juice until very smooth, ideally creating lots of bubbles in the process. Trans- 2 Tbs. poppy seeds fer the mixture to a freezer-safe container and freeze for 3-4 hours, or Directions: Preheat oven to 400ºF. Line two rimmed baking sheets overnight. with parchment. If it’s frozen solid, let sit at room temperature for 20-30 minutes to Combine the flour, sugar, baking powder and salt in a large mixing soften. Scoop into bowls, and enjoy with any favorite toppings. Makes 4 bowl. Add the grated butter, and toss to incorporate. Stir in the egg, butter- servings. milk, and 1 tablespoon vanilla extract until just combined, and be careful Star Recommends: Champagne Larmandier-Bernier Longitude— not to overmix. Fold in the blueberries and half of the lemon zest. Longitude” is an allusion to the length and the very pure, frank Turn the dough onto a lightly floured surface and gently pat it into a and mineral style of these great terroirs, where the chalk is very square about 1 inch thick. Slice the dough into 12 squares, then arrange close to the surface. Very broad and rich. them onto the baking sheets about 2 inches apart. Brush the scones with more buttermilk. Bake 15-18 minutes, rotating the baking sheets after 8 minutes, until Blueberries with Maple Cream the scones are golden brown. In a small bowl, whisk together the powdered sugar, lemon juice, Adapted from www.marthastewart.com. melted butter and 1/2 teaspoon vanilla extract. Stir in the remaining lemon Summer’s tastiest blueberries are elevated with an out-of-the-ordinary zest and the poppy seeds. whipped cream. Let the scones cool a few minutes, then glaze with spoonfuls of lemon 3 c. fresh blueberries, rinsed, picked over poppy seed glaze. Serve while still warm. Makes 12 scones. 1/4 c. packed light brown sugar Star Recommends: Centorri Moscato di Pavia—Centorri Moscato is 1 tsp. lemon zest a pale sunshine yellow color with a slight frizzante. This Moscato 3 Tbs. lemon juice has intense aromas of peaches, rose petals and ginger. On the 3/4 c. heavy cream palate, it is delicately sweet and sparking, with modest acidity, 1/4 c. sour cream good balance, and complexity with a finish of fresh apricots. 1/4 c. maple syrup Directions: Combine the blueberries, brown sugar, lemon zest and lemon juice in a medium bowl. Blueberry-Coconut Ice Cream Combine the heavy cream and sour cream in a large bowl, and use an electric mixer on high speed (or a whisk and some elbow grease) until Adapted from www.eyecandypopper.com. soft peaks form. While whipping, drizzle in the maple syrup, and con- If you haven’t got an ice cream maker, don’t let that stop you from tinue to whip until the maple cream is thick and velvety. making ice cream! This recipe calls for just three ingredients, and you’ll Serve the berries in bowls with dollops of the maple cream. Serves 6. have delicious, creamy ice cream using only a blender. Star Recommends: Cambridge Winery Brianna—Made from the 1 can coconut milk (full fat) cold climate Brianna grape this semi-sweet white comes from a 1 1/2 c. fresh blueberries, rinsed winery right down the road in Cambridge, WI.
Co+op Basics Giveaway Small class sizes! Enter on Facebook to win $100 worth Summer of Co+op Basics groceries! The first three weeks of June we’ll Program be giving away $100 in Co+op June 20 - August 12 Basics each week, one prize For children ages 21/2 to 5 years Led by highly qualified, per store. trained teachers Follow us on Facebook and watch for the posts! For more info: office@ madisoncommunitymontessori.org One entry per person, and anyone can enter; you don’t have to be a Co-op Owner. No purchase necessary.
8406 Ellington Way Middleton, WI 53562 (608) 827-MCMS www.madisoncommunitymontessori.org
24 Willy Street Co-op Reader, JUNE 2017 ing black flies at bay). I love this product; I even spray it on my dogs to help repel ticks. And it’s made locally, right in Viroqua, Wisconsin! Seasonal. DAKOTA FAHRENKRUG ConcenTrace® Trace Mineral Drops I’ve usually got a bottle of Trace Mineral Drops close at hand. It’s a great go-to when I’m feeling a lack of concentration, low on energy, or want some extra help warding off a cold. Each serving contains over 72 trace minerals and the bottle lasts me a very long time. Just a few drops in my water bottle does the trick! Om Mushroom Powders Om Mushroom powders are ideal for those of us who can- not seem to stick to our daily vitamin regimen but wouldn’t think twice about adding some extra goodness to our morning coffee, smoothies or homemade meals. Mushrooms are packed full of health benefits, and these powders can be easily worked into your day-to-day, so you don’t miss out. IAN ADCOCK Veriditas Just Plain Relief! As I’m someone dealing with chronic pain, this essential oil has become a lifesaver. It’s a great natu- GIANOFER FIELDS ral pain relief that actually works. I never leave home without it. Peanut Chicken, Chicken Tikka Masala or any tamale I usually have it all worked out. I plan on bringing my lunch every day, and for once, show a little restraint. How- ever, when the Deli busts out the tamales, Peanut Chicken, or JESSE THURBER Chicken Tikka Masala...all my newfound frugalness flies out of the window. Too good to pass up. Dang. American Provenance Natural Men’s Hair Pomade Willy Street Co-op Deli Sliced Roast Beef Initially, I had a hard time justifying Licking my chops while thinking of making a roast beast sandwich. Lean paying this much for a jar of pomade, but and delicious. was willing to go out on a limb and try something new. I’m glad I did, because SEAN FLYR this is quality product and now I can’t see myself going back Broccolini to a conventional brand. The texture takes a little time getting used to, but This is the lesser-known cousin you’ll find a little goes a long way; one jar lasts me MONTHS. Holds well and of broccoli, with a fancy name. The doesn’t leave your hair feeling greasy—nor does it dry out and get crispy after entire thing is edible and can be cooked several hours. Different scents at each location. basically any way, or eaten raw. Some people swear by sautéing it; others love ABIGAIL to use it in stir-fries. I like to coat it in olive oil, salt and pep- LüSa Da Balm per, then oven-roast it at a high temperature until it starts to char, and then finish This product really helps with it with a squeeze of lemon. You might want to make extra, because it’s hard to those pesky, itchy mysterious resist munching on it straight from the pan. Please enjoy! bites and bumps that summertime brings. Seasonal. SARA BERG LüSa Hey You. Shoo. Natural Insect BRENDON SMITH Repellent Essential Oil Tamaleria el Poblano Chicken with Green Salsa and LüSa uses simple, safe Jalapeño Cheese Tamales ingredients in this natural They’re locally made and make for a satisfying meal. My insect repellent. It’s made son took them for his school lunch every day for months. with aloe vera juice, witch hazel and a blend of essential oils: lemon eucalyptus essential oil (a natural oil that is as effective as DEET is for Willy Street Co-op Bottled Cold Brew discouraging insect bites in preliminary research trials); rose geranium essential As soon as the snow leaves the ground, this goes into my oil (an effective tick repellent); cedarwood essential oil (works wonders at keep- refrigerator. It is a helpful pick-me-up in the late morning and lasts me 2-3 days.
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Willy Street Co-op Reader, JUNE 2017 25 CATE VEITH AMY PAYNE River Hills Harvest Throat Coat Elderberry Szczutkowski Orchard Organic Applesauce Juice My grandma made the best applesauce in the world. This Great for the immune system and super- is a very close second! (As close as I have ever found!) helpful during allergy season when throats get scratchy. Sweet and delicious. Used medicinally, an 11 fl. oz. bottle will definitely last a while. Used as a mixer for the perfect spring and sum- mer thirst quencher, it may not. KATY BROWN Mitica® Drunken Goat® Cheese Of all of our non-local cheeses, this is my favorite. It’s firm but creamy, Jeff’s Naturals Sliced Tamed™ Jalapeños with a fruity undertone thanks to being bathed in red wine. These are an absolutely perfect nacho top- ping! Not too hot even if you’re not a spicy RACHAEL GROENING food fan. Cedar Teeth Pizza As a native Milwaukeean, I am so very glad to see we recently started EVAN COLEMAN carrying Milwaukee’s own Cedar Teeth Pizza! As I am a fan of the Willy Street Co-op Summer Lemon Iced Tea thick-crust pizza, I love their unusual Cheap and super refreshing in the summer. sourdough crust; and the toppings are always fun and creative! My favorite is the Vegan Peanut Gallery and the Mashed Potato Pizza!
SARAH LINTON ASTORIA GOLDSBY REBBL Protein Drinks These have considerably more protein and Brown Cow Cream-top Whole Milk Cherry less sugar than the protein bars I normally Vanilla Yogurt snack on. And they are way more delicious! I hate yogurt but the cream top and the They are 100% plant-based, and in addition to flavor of cherry vanilla makes me forget I am the nutrition they provide, they have the herbs eating yogurt. Added bonus: throwing blueberry maca, reishi, and ashwagandha to support en- granola on top makes for the best snack. ergy and stress management. I love both flavors so much, but if I had to pick one, I’d probably go for the vanilla spice. AMANDA IKENS PAIGE WICKLINE RP’s Tortelloni I wish I had time to make fresh Apricots pasta at home; this is the closest to Apricots are those beautifully homemade pasta! They do all the orange-colored fruits full of beta- work for you and this is awesome for carotene and fiber. So delicious as a quick meal! a healthy snack!
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In Madison & Oregon, Wisconsin Shopping a contribution for every reusable
Co-op Members, Organic Wisconsinites, bag you shop with. Family Men. Practicing estate planning & with Kids? probate law since 1999. Kids are free to take a piece of FREE EDUCATIONAL WORKSHOPS pre-washed fruit from the basket 3rd Monday & 4th Wednesday of near the Produce Department. every month. Call for details. Get your affairs in order. Protect your FREE! assets. Disinherit that special someone. PICK ME! Call Now The Double Dollars Fund provides Double Dollars vouchers at both 608-268-5751 participating local farmers markets and at Willy Street Co-op. The vouchers help make food more affordable for those receiving Supplemental Nutrition Compliments of the Willy Street Co-op Produce Department Assistance Program (SNAP) benefits.
26 Willy Street Co-op Reader, JUNE 2017 JEFF DEMPSEY Batch Bakehouse Scali Bread what do your This bread is the best! The toasted nuttiness of the sesame seeds combined with the perfect CHIP GIFTS density of the crumb makes this my go-to bread when the craving strikes. ACCOMPLISH? MARNIE MCMULLIN They build a local movement for social Garlic Scapes and environmental justice. Garlic scape pesto is my all time favorite pesto to make Your gifts support Community Shares of Wisconsin (CSW) and devour. The garlic scapes give the pesto a mild creamy and its 65 member nonprofits. garlic flavor and make the texture more like a dip and less like an oily pesto. Admittedly, I have eaten garlic scape pesto straight from the jar with Blue Farm corn chips or rice crackers. I usually add about a cup or so of garlic scapes to a traditional basil pesto recipe and I skip the garlic cloves. I use almonds or pecans instead of pine nuts. Garlic scapes come around just once a year, so make a big batch and freeze it in small jars for later use. JUNIPER GRAYSON
Braggs Apple Cider Vinegar hoto Credit: Wisconsin P League of Conservation Institute Voters Ever want an all-in-one?—this is it!!! A super-fantastic miracle for everything :) Make a Members of the Wisconsin League of Conservation Voters morning elixir—use for acid reflex—keeps your Institute (WLCVI) field team have had a busy and productive hairs shiny—boost your immune system and spring. In addition to educating communities about the 2017 everything else! Your body and home will thank WLCVI policy agenda, they recruited over 300 Conservation Lobby Day participants from across the state, resulting in you. several policy wins at the state capitol. These included bipartisan Veriditas Vetiver Oil support for legislation to protect drinking water from lead pipe contamination and removal of manure-related policy from the From perennial grasses of northern India—warm, earthy, and ground- state budget. ing. Freedom Inc. works to challenge the root causes of discrimination in KELSEY FOSTER Wisconsin. At the “A Day Without Beyond Meat Beyond Beef® Crumbles Women” March earlier this year, Freedom Inc. staff members Jessica An excellent alternative to beef. The tex- Williams and Zon Moua spoke about ture is the closest to real ground beef of any ending violence against Black and other alternatives I’ve tried. It makes great Southeast Asian communities. They tacos. And I say this as someone who is not were joined by hundreds participants vegan or even vegetarian! from across the region. Photo Credit: Freedom, Inc.
For survivors of abuse, exploitation, and harassment, simple acts like registering to vote can be dangerous because abusers may seek their personal information using public records. That’s why End Domestic Abuse Wisconsin worked with partners to develop the Safe at Home program. The initiative provides victims of actual or threatened domestic abuse, Photo: End Domestic Abuse Wisconsin child abuse, sexual abuse, stalking, and trafficking with a legal substitute address to be used for both public and private purposes. CHIP gifts are 1% of your bill, or 10 cents on a $10 purchase.
Thank you!
The Community CHIP® program is part of Community Shares of Wisconsin—your gift can be tax deductible. Learn more at www.communityshares.com
STORES CLOSING EARLY All stores will be closing at 7:30pm on Sunday, July 2nd for annual inventory, See our catering menu at Customer Service and on Tuesday, July 4th for or go to willystreet.coop/catering Independence Day.
Willy Street Co-op Reader, JUNE 2017 27 Shopping with Kids? Wheezing/Asthma Prevention Study Kids are free to take a piece of The UW Pediatric Asthma Research Program is looking for infants with a history of eczema Education that honors every pre-washed fruit from the basket or a parent with physician-diagnosed asthma to participate in a research study. This study child’s enthusiasm for near the Produce Department. will see if a daily capsule of the investigational medication Broncho-Vaxom® (a mixture initiative, of bacteria products) helps prevent at-risk infants from developing wheezing illnesses creativity and or asthma. FREE! social responsibility Details Call today to see if you qualify. PICK ME! • Infants between 5 - 17 months 1-877-WI-ASTHMA • The study consists of 12 visits and 1-608-263-3360 Now Enrolling! 26 phone calls over approximately [email protected] 36 months • Taxi service available if needed Summer Playgroup • Your child will be reimbursed up to Compliments of the Willy Street Early Childhood Co-op Produce Department $1,360 if he or she completes the study Grades 1-7 • Medications to manage wheezing Summer Camp (ages 3-12) illnesses provided at no cost Parent-Child Playgroup
Asthma, Allergy and Pulmonary Research Summer Camp
Six one-week sessions provide a wholesome environment with lots of outdoor time, natural play, arts & crafts. June 19 -- August 4 Ages 3 -- 12 Join Us!
6510 Schroeder Road, Madison madisonwaldorf.org Sponsored by the National Heart, Lung and Blood Institute, ORBEX 608-270-9005
AI-46225-16
SOCIAL INNOVATION & SUSTAINABILITY LEADERSHIP GRADUATE PROGRAM Apply now. The next cohort starts August 2017. Develop your leadership skills • Create organizational and community change • Join a network of social innovators and sustainability leaders
Also offering professional development courses and workshops.
Together, creating well-being for all. At Central Park, Madison 4pm-8pm edgewood.edu/sustainability Owners: pick up your meal and beverage tickets starting July 1st. Only 5,000 tickets are available, so get yours early!
Willy Street Reader Ad.indd 1 2/14/17 2:32 PM
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