WFC Newsletter 11-12|2004_WFC Newsletter 9/6/13 12:52 PM Page 12

12 GARBANZOGARBANZO GAZETTE GAZETTE A ANOVEMBERJULY–AUGUST DECEMBER

by Alaena Charlotte Diamon, Lake employed medicinally for centuries. Superior Herbalist Guild Originally from Europe and western Asia, it is now also grown in North lants have personalities, too! America. I become increasingly aware Comfrey has a long history of use of this as I observe their as a topical agent for treating wounds, growing habits and notice skin ulcers, thrombophlebitis, bruises, Pwhich plants thrive growing together. and sprains and strains. Comfrey was Staunch Tomato is repelled by the used by herbalists to promote more sprawling Rhubarb, leaning toward rapid repair of broken bones, hence upright Scallion on its other side. the common names boneset and knit- Sleek and dignified Dill avoids its nosy bone. Topically, comfrey was also used to treat minor skin irritations and inflammation. It has also been used as a wash or topical application for eye irritations and for treating conjunctivi- herb lore tis. When ingested, comfrey contains A new feature from the herbalist guild potentially dangerous compounds known as pyrrolizidine alkaloids. The roots contain higher levels of these Sleek & dignified neighbor, Borage, reaching out to compounds and mature leaves contain Tomato across the bed. Sunny own. Learn to know your plants, observe their preferences, and place very little, if any, of these alkaloids. Dill avoids its Chamomile is delighted with perky Fresh young leaves contain higher Peppermint close by. The two warmly them accordingly. They’ll reward you by generously sharing their bounty! amounts (up to 16 times more than nosy neighbor, wrap around each other where they mature leaves) and should be avoided. Alaena Charlotte Diamon, member, Lake meet! I’ve tried for years to grow St. Other related forms, such as Russian Borage, reaching John’s Wort, without success. Late last Superior Herbalist Guild. The Guild meets at 6:30 p.m, the third Tuesday of each comfrey (Symphytum uplandicum) and out to Tomato season, I planted a small Valerian month at the First Unitarian Church, prickly comfrey (S. asperum), are plant next to the struggling St. John’s 145 West Winona, Duluth, MN sometimes available or mistakenly http://www.diamon-naturals.us across the bed Wort, and this summer the two have sold as regular comfrey but contain alternated along the back fence, both higher levels of these alkaloids. Editor’s Note: The following informa- prolific, stretching up in a race to Several cases of people who developed tion has been added on the comfrey men- meet the sun, and producing a wealth liver disease or other serious problems tioned in this article. The information of huge, luxurious plants. By watching from taking capsules or tea of comfrey comes from Health Notes, a natural the growing habits of plants, perhaps have been reported over the years. foods and supplements website that our we can gain a clue as to which Most comfrey products do not list customers can access in the store at the plants/herbs are compatible in combi- their pyrrolizidine alkaloid content on kiosk or through our website at nation, also. Other plants are aggres- the label. Therefore, it is best to avoid www.wholefoods.coop. sive, wanting to conquer and claim the internal use of products made from space for themselves. Keep Raspberry, COMFREY: (Symphytum officinale) also comfrey root or young leaves altogeth- Chives, Hops, Comfrey and most known as Knitbone, Boneset - The leaf er. GG Mints cloistered in an area of their and root of comfrey have been

the back 40 “shifts” now settles it, even if frost in watches in better times, warmer ahead. Increased support for local August and unseasonably cold times, for our families, communities growers, both Certified Organic and and wet weather did not, the and world just when darkness increas- those who are using sustainable meth- growing season has come to es and time seems as nipped as are ods. We would like to widen the circle anS end. The hours of sun are stored in bare hands in frigid weather. and see more growers getting more of the bright orange of the carrots and The Produce Department has the growth that they can continue in winter squash, in the fine folds of the always had the pleasure of being able what is inarguably a difficult proposi- cabbage and onions — long shifts to support and celebrate the strengths tion, being a farmer in northern spent alone with the wind. Over the of our local community through the Minnesota. winter months we’ll see this stored direct support of our regional growers. Additionally, we have a substantive- bounty emerge from the root cellars As we have grown, so have the liveli- ly different neighborhood right out- The hours of sun and storage spaces, and out into your hoods of our suppliers grown. Our cir- side our new location, one that carts and onto your tables. cle has widened as well, to include deserves a neighborhood store which are stored in the The Holiday Season has much the new growers, smaller growers and both holds to its vision while opening same spirit about it, with the cold some larger growers we had not had the doors so that everyone is truly wel- bright orange of turning the night-sky to crystal, and contact with before. come. There will be changes, but ones the carrots and the snow silencing all but the wind’s We also are growing and changing. which reflect the commitment of this noise in the dry branches. We are As you have noticed in the depart- Co-op to its community of members, winter squash challenged to bring out the best of our ment, prior to this season we have and the larger regionally community. changed much in the store, and Look for new items, and more options specifically in our department. Our based on price and quality. goal is always to provide you with the In the Produce Department, we are best product we can, and to display it very interested in what you think in a way that does justice to the about what we can do moving ahead unseen hours of the farmers and the with the fruit of our long growing sea- long labor of the earth that produce son. Feel free to contact me any time what you have come looking for. with your thoughts. My e-mail is WFC has a new site ready to [email protected], or you can expand into, to release all of the ener- drop a letter to the store, attention gy stored over the many years we have Michael. I hope you all have a wonder- been dreaming of what could be done. ful season, with a generous gift of clar- There is a shift in interest in the larger ity that is the particular quality of this community about organics and sus- time of the year. GG tainably grown products. While there Michael Karsh is the Produce Manager at are many things that drive this trend, Whole Foods Coop, where he has worked the Produce department intends to for the past 14 years in various positions. build on it through Cooperative A transplant from the Twin Cities, he is an avid parent, cook, and organic gardener. Principle Seven, Commitment to Through his work at the Co-op he has Community. As in the Holiday season, worked to develop markets for local grow- we have good to bring out as we move ers, with an emphasis on Organics. WFC Newsletter11-12|2004_WFC9/6/1312:52PMPage1

PRSRT STD U.S. POSTAGE PAID DULUTH, MN Garbanzo Gazette PERMIT NO. 492 WHOLE FOODS COMMUNITY CO-OP, INC. DULUTH, MINNESOTA NOV/DEC 2004

1332 East 4th Street Duluth MN 55805 Address Service Requested

Take Interest in Your Co-op RE YOU WONDERING how you can help us with our A expansion? Please consider that 60% of our sales come from our Member Owners. Our success depends on you. So: If you aren’t a Member Owner yet, please consider becoming one today. Any Staff Member can help you or answer questions you may have. In this issue If you are a Member Owner, please consider sup- Savor the Season Better in Bulk Future of Food Notes from the Front porting us with a Member Loan. You can pick up Holiday Table 2 Chez Jim 5 A Review 7 A New Feature 10 a brochure at the store or contact Penny, Caroline, Management The Seasonal Table Board Report Gourmet to Go Chris or Sharon if you have any questions. Report Going Nuts 5 News from the President 8 Deli Delights 11 LEED Goals 3 Meat Our Farmers We Respond The Back 40 New Member Organic Meat Sources 6 Your Cards, Our Response 9 “Shifts” 12 YOU CAN BANK ON US Welcome! 4 WFC Newsletter 11-12|2004_WFC Newsletter 9/6/13 12:52 PM Page 2

2 GARBANZO GAZETTE ANOVEMBER DECEMBER

ere it is. The HOLIDAY brate than giving thanks for all we could whip up dozens of desserts holiday favorites from my own recipe SEASON. Some of us have? Our tables groan with the boun- from memory, but sorry mom, imagi- box. To those of you who are Vegan, dread it and some of us ty that most North Americans take for nation was lacking on our dinner table Wheat or Dairy Free, I apologize. I go crazy with decorations, granted each day. We meet over deli- when it wasn’t holiday time. normally try to give more recipes for a giftsH and parties. I, for one, am not cious meals with friends and family, Now I have yams any time I want variety of diets, but in this issue, they particularly fond of anything that hap- reminiscing and making new memo- and juices of many kinds – including come straight from my kitchen with pens in the winter months unless it ries to reminisce about in years to fresh squeezed – are in my refrigera- no adjustments. I encourage you involves a fireplace. Beyond that, I can come. tor all year round. I can make lasagna adapt them and share your findings take it or leave it. I’ve even been called As a child, one of the things I for Christmas dinner instead of ham with me so I can put them in future Scrooge once or twice. With that being remember is being able to have cran- or turkey. I have the freedom to make issues for others who have special said, even I have my favorite tradi- berry juice with the Thanksgiving choices about my food, both in my dietary requirements. tions. Christmas cookies, my Rudolph meal. I thought it was so exotic to kitchen and at my Co-op. My food Feel free to adopt these recipes as bobblehead decorations and of course, have something other than milk. We allergies are minor. My health is good. your own. I am thankful for the oppor- a fire in the fireplace. had more than one vegetable side dish Again, how can I not be thankful? tunity to share. Cheers, and happy hol- Now Thanksgiving, that’s another (which I always preferred over turkey) So this month, instead of listing a iday season to you all, however you story. It’s my favorite holiday of the and for the only time in a whole year, variety of recipes from Staff and our choose (or don’t choose) to celebrate. year. What is a better thing to cele- we had yams on the table. My mother archives, I will give you some of my GG

Stuffed Baked Sweet Potatoes savor the season 4 large Garnet or Jewel sweet potatoes 3 T olive oil Peanut Butter Kisses This recipe makes a lot of cookies since 1 medium yellow onion, diced 2 apples, diced (Honeycrisp, it’s my family’s favorite. It’s easily halved. Macintosh or Granny Smith) 1 c shortening (no more than 1/2 1 clove garlic, minced butter) 1/2 c golden raisins 1 c peanut butter 1 clove garlic, minced 1 c evaporated cane juice (I use 2 T maple syrup Florida Crystals) salt 1 c brown sugar, packed pepper 2 eggs 1 t vanilla Preheat oven to 350F. Prick each 2-1/2 c flour sweet potato several times with a fork 1–1/2 t baking soda and bake until barely fork tender. 1 t baking powder While the sweet potatoes bake, heat 1/4 t salt the olive oil on medium heat. Add evaporated cane juice for coating diced onions and sauté until translu- Wild Rice Croquettes 1 lb bag Hershey’s Kisses cent, about 5 minutes. Add the garlic 1 c wild rice Watch to see if you need to add more and apples and sauté until the apples 3 c chicken or vegetable broth liquid. Set aside & cool. Sauté mush- Mix thoroughly shortening, peanut are soft. Continuing on low heat, add 1 lb mushrooms, sliced rooms, 1/2 chopped onion, thyme, butter, cane juice, brown sugar, eggs & 1 med onion, 1/2 chopped fine, the golden raisins, maple syrup, salt garlic, salt & pepper until onion is soft vanilla. Blend in flour, soda, baking 1/2 grated and pepper to taste. You may need to & mushrooms have given off their liq- powder & salt. Cover & chill. Heat butter or olive oil for sauté add a bit of liquid if the apples do not uid. Set aside & cool. Make a roux oven to 375F. Unwrap all of the kisses. 1/2 t dried thyme give off much liquid. Water is fine, but Shape dough into 1” balls. Using a 2 cloves garlic, minced with the butter & flour, stirring contin- I have also used chicken broth, veg- plate or pie pan, roll each ball in evap- salt uously until nutty smelling and light etable broth and apple juice. The orated cane juice. Place 3” apart on pepper brown. Bring milk to a boil & add to lightly greased baking sheet. Bake for raisins will plump slightly. Set this 3 T butter or margarine the roux, whisking vigorously to incor- 5 minutes. Remove from the oven & mixture aside. When the sweet pota- 3 T flour porate & thicken the milk. Add , toes are barely fork tender, remove 1 c milk onion & mustard. Mix all three mix- place a kiss in the center of each cook- from the oven and carefully split the 1 c cheese of your choice, grated tures together & chill. Shape into 3” ie, flattening it slightly to keep the kiss top with a knife. Squeeze the sweet 1/2 t dry mustard patties 1/2” thick. Roll each croquette in place. Return to the oven for 5 – 7 potato open to make a place for the flour for dusting in flour, then in the beaten egg, then more minutes or until set, but not stuffing to go. Dividing the stuffing 1 egg, beaten in the breadcrumbs. Let dry on a rack. hard. Do not over bake. Cool & freeze equally between the potatoes, mound seasoned bread crumbs Fry in a small amount of oil on med immediately or they won’t last until the stuffing in each. Return to the high heat until golden brown. Drain. company comes. oven and bake until the sweet potatoes Bring wild rice & broth to a boil. You may keep them warm in the oven are soft and ready to eat. Lower temp to a simmer, cover & cook until it is time to serve. until tender (about 45 minutes). WFC Newsletter 11-12|2004_WFC Newsletter 9/6/13 12:52 PM Page 3

W H O L E F O O D S AC O M M U N I T Y C O O P 3

HOLIDAY HAPPENINGS management report he Jewish festival of Chanukah Tis an eight-day Jewish holiday y the time you receive this (Leadership in Energy & Caroline at (218) 728-0884 for more that falls around the time of the issue, design work for our Environmental Design) certification by information on the Member Loan winter solstice and is often called new store will be close to the U.S. Green Building Council. Program. The Festival of Lights. It is cele- completion. At the Annual When completed, our project will be All financial commitments, includ- brated by lighting special candles BMeeting on October 6, members had one of the first LEED certified retail ing from outside lenders, are due by each day at sundown. an opportunity to put their design and developments in the country and the January 7. The real estate closing is Chanukah commemorates the layout suggestions on paper. Then the first one in Duluth. There are some scheduled for March 1. Site develop- victory, more then 2000 years ago Expansion Committee met on October additional costs related to the LEED ment and remodeling begin March 2 of a band of Hebrews, led by 13 to review drawings from our certification process, but there will and, with luck, we will be open at our Judiah Maccabee who recaptured Design Team at LHB Architects & also be careful monitoring and docu- awesome new location by September their temple in Jerusalem from the Engineers. But the beginnings of the mentation of the work of our contrac- 1, 2005 design process stretch back to the tors in implementing the LEED goals. Sharon Murphy, General Manager ruling Syrians. expansion surveys completed by our The LEED goals include alternative members and customers and to the transportation, landscape and exterior market research and store tours con- design, water efficiency, optimizing ducted by our staff starting in 1998. energy performance, resource reuse, recycled content, local/regional mate- Our goals are: rials, and indoor environmental quali- • To design a store that is welcoming, ty. accessible, easy and fun to shop, Putting together the financing and safe and productive to operate, package is another challenge of these and critical months leading up to posses- sion of our new location. By now, our • To create and maintain the new Minnesota resident members have store with non-toxic, sustainable received a letter and brochure outlin- materials and energy efficient ing the Member Loan Program and, equipment. probably, a phone call from Member We’ve incorporated survey respons- Julie Priola requesting participation in es, market research, staff experience, that program. and professional expertise to accom- Member support is critical to the plish the first goal. To achieve the sec- success of our project. All members ond goal, we are working with an can participate by continuing to shop experienced team of skilled architects, at the Co-op, purchasing required mechanical engineers, grocery store equity shares – and more if you can – Visit our showroom! designers, refrigeration and lighting and encouraging others to shop at and Open Mon-Fri 8-5 consultants, and energy conservation join the Co-op. But only our specialists. Minnesota resident members can par- 4804 Oneota St. We provide comfort! The project to develop 610 East 4th ticipate in the Member Loan Program. Duluth, MN 55807 Solar Electric Systems Street into the new location for our Please contact me, Chris, Penny or (218) 722-9003 Venmar Heat Recovery Ventilation Co-op will be registered for LEED www.conservtech.com Building Performance Consulting WFC Newsletter 11-12|2004_WFC Newsletter 9/6/13 12:52 PM Page 4

4 GARBANZO GAZETTE ANOVEMBER DECEMBER

Grocery new products • Luna Bar Nutz Over Chocolate • Late July Crackers* Herbs and Spices: Cool: • Rumford Cornstarch • Saf-Instant Baking Yeast • Chinese Five Spice Powder • Midwest Harvest tofu is back! • Gluten-Free Pantry Chocolate Chip • Dandelion Root • Organic Valley 11oz. vanilla milk Cookie Mix • Cut and Sifted Ginger Root • Stoneyfield kid’s yogurt six-packs *denotes organic Bulk Tea: • Northern Organics Apple Cider Body Care: • Organic Bancha Green Tea Frozen: • EO Everyday Face for Normal skin Garbanzo Gazette • Organic Fair Trade High Grown • Ethnic Gourmet Wraps types; Cleanser, Toner, Moisturizer, Published by Whole Foods Co-op Ceylon Tea • Ian’s Allergen-Free Chicken Nuggets Advanced Serum, Polish Exfoliant • Organic Fair Trade Jasmine Tea 1332 E. 4th St. • Duluth, MN 55805 • Garden of Eatin’ Chapatis • Aaron Brands Isopropyl Rubbing (218) 728-0884 • fax (218) 728-0490 • Organic Fair Trade Alcohol www.wholefoods.Co-op Gunpowder Tea Back in stock: • Grandpa’s Pine Tar Shampoo Bar STORE HOURS: • Organic Fair • Ian’s Harvest Fries • Burt’s Bee’s Baby Bee Skin Cream Mon–Fri 7–9 • Sat–Sun 8–8 Trade Chai Tea • Wild Alaskan Salmon WFC ANNEX Supplements: 1522 East Superior Street • Applegate Farm Turkey Burgers • Source Natural’s; Life Force Duluth, MN 55812 Multiple, Wellness Formula, 5-HTP 724-3182 • Nature’s Way; Oregano Oil Membership Costs: Capsules, Activated Charcoal, Wild $100 per voting membership Yam Further membership information is • Twinlab; Pancreatin, Magnesium available at the Co-op capsules The Garbanzo Gazette is published six Bulk Products times a year (January, March, May, July, September, November) for the mem- • Organic Dried Red Banana Slices ber-owners and patrons of the Co-op. • Organic Golden Raisins The Garbanzo Gazette is published by • Organic Dry Roasted Lightly Salted Whole Foods Community Co-op, Inc. Cashew Splits to provide information on Whole Foods Co-op, the cooperative move- ment, food, nutrition, and community issues. Views and opinions expressed in this newsletter do not necessarily welcome, new members! reflect those of the Co-op manage- Adriana Addison Sheryl Filby J. Cameron Jenkins Erika Olson Chris Steiner ment, board or member-owners. Jane Anderson Eric Fisk Gwen Jensen Christine Osthus Shannon Submissions must be received one Heidi Bagley Cherie Fournier Sarah Jessico Becky Paquette Szymkowiak month prior to publication. The next Barbara Barney- Kathleen Freeborn Nicole Kedrowski John Pegors Hollie Teslow deadline is Wednesday, December 1. Uran Erin Pepelnjak Refer submissions and questions to Eri Fujiede Jerome Kwako Margie Tibodeau Henry Pollan [email protected] Susan Bauer Sarah Fuller Lea LaBumbard Glenn Tobey Elizabeth Behning Emily Gaylord Hjalmer Lamminen Jr. Darren Preuett Deena Towlsend Editor: Shannon Szymkowiak Alissa Bilden Andrea Gelb Angel Latterell Karen Pringle Kristine Van Loon Contributions: Members & Staff Robert Black III Tracy Gilsvik Michelle Lee Julie Priola Frank Von Poppen Design: Kollath Graphic Design Patricia Blackburn Karen Goulet Rebecca Lesch Sharon Rachuy Jessie Walsh Printer: InstyPrints Dennis Bowen Pamela Griggs Thomas Leustek Nancy Raffetto Mary Wedel Mailing: Barcodes Plus Jeri Brysch Janet Ramel Reprints by prior permission Emily Hagen Kathryn Levitan Nicole Weinand Jeanine Buck Ryan Hanson Rebecca Lovejoy Wendy Rectenwald Claudia Wenaas The Garbanzo Gazette is printed on Michael Cary Joan Hedin Nancy Mackellar Thomas Rieck Donald Wendling 100% post-consumer recycled paper Dee Charles Sarah Henry Mark Maclean Cynthia Rogers- Natalie White with soy ink. This paper is recyclable. Donna Claypool Jill Hinners Robert Macomber Edwardson Ann Willhoite Bell The information in the Garbanzo Linda Dorow Dustin Holden Louise Meitzner Kessia Schleisman Stefan Wojcik Gazette is also available on our web- Kurt Drengler Sonja Hoyum Susan Messer Donna Sletten Jodi Zagrabelny site at www.wholefoods.coop Louise Eilert Susan Hyndman Kimberly Nerhaugen David Smith Joann Zarins Rebecca Evermon Nicole Hynum Jessica Olson Andy Solnitzky Elizabeth Zuber Heather Starr BEFORE RECYCLING THIS COPY of Douglas Fairchild James Jacobson Lisa Olson the Garbanzo Gazette, please pass it along or share it with a friend or neigh- bor. This can help save a bit on paper costs and reduce waste. Also, it’s a good way to introduce folks to WFC who aren’t current customers or mem- bers. MOVING? Pursuant to WFC Bylaws, Article I, Membership, Section 7: “Each member agrees to provide the association his, her or its current address and to keep the association informed of any changes in address.” In an effort to remind our members to keep WFC advised of address changes, the Board, on 8/26/96, approved a policy making a member temporarily inactive when there is no current address on file. Inactive members are not eligible for membership benefits and will not receive the newsletter. WFC Newsletter 11-12|2004_WFC Newsletter 9/6/13 12:52 PM Page 5

WHOLE FOODS ACOMMUNITY COOP 5 MEMBER FEATURE Breakfast, Lunch, Dinner, better in bulk and Dessert at Chez Jim ere’s the yummy and granola from Golden Temple) in what- keep tasting them until they are al the nutritious dishes I’ve ever combination they are available in dente). While they are boiling away, been making lately from my refrigerator. Top with organic rasp- take two or three heaping tablespoons all Co-op ingredients. berries, which as of this writing have of miso paste and put them in a bowl. seasonal ForH breakfast, I’ve been buying the been as big as human noses. Add a cup of water or two and stir fruit cups from the produce cooler, Moving on to lunch, I’ve been eat- with a fork until you have a uniform which are great on their own of ing a lot of salads. For a while I was broth. This is your sauce. Pour it table course, and pouring Helios brand exclusively buying the bulk spring mix directly over the noodles (once they By Bonnie Williams Ambrosi, plain kefir on them. Plain kefir is a lit- from the produce department, but are freshly drained, duh) and stir it in. member tle sour for some folks so a drizzle of have lately drifted over to the organic It may take some practice; straight Are walnuts part of your daily diet? honey or dash of organic sugar may be spinach bags. One bag is about miso like this can be a little strong for They should be. Walnuts are amazingly in order. I buy the plain kefir because enough for a salad for one hungry per- some people so maybe go easy at first, good for you. Among tree nuts they are it has the least grams of sugars in it, son or two not-as-hungry persons. The supplementing with Eden organic by far the richest source of omega-3 which I figure conveys maximum pro- Drew’s garlic vinaigrette is still my shoyu sauce if not strong enough fatty acids. Just a quarter-cup provides biotic benefits to my system (since bad favorite dressing although simple (unlikely). Meanwhile, you have cubed 2.27 grams—more than half the sug- gut organisms thrive on sugar). organic Spectrum olive oil and a a slab of White Wave tempeh (any gested daily value. However, I am not a kefir fundamen- kind), and sautéed it in sesame Omega-3s support cardiovascular talist and once or twice have bought oil, canola oil, or olive oil (low health by reducing blood pressure, arterial inflammation, and the sticki- the other Helios brands sweetened heat on this last one). Add ness of platelets. A diet rich in omega- with organic sugar. (The Lifeway shoyu to taste; and maybe you 3s also seems to improve emotional brand kefirs are sweetened with high want to sautée some organic health and cognitive function. fructose corn syrup so I tend to avoid red onion at the same time. Walnuts also contain an antioxidant those, although their plain variety is Dump the tempeh n’ onions called ellagic acid which provides pro- unsweetened.) into the bowl of noodles, and tection from free radicals, and actually I will even add a dash of kefir to my garnish with spring onions reduces incidence of cancer. Walnuts six-year-old’s Edenblend soymilk, and perhaps some organic help lower “bad” cholesterol and are which we drink by the bucket. The peas. My kid will eat this with helpful in weight-loss diets. An ounce kefir thickens it ever so slightly, and a minimal fussing. of walnuts also delivers 4 grams of moment of brisk stirring is required to For dessert, try cheese- protein. totally blend the two together so she splash of organic Bionaturae balsamic stuffed organic medjool dates. Flay the In Ayurvedic terms, walnuts have a won’t notice. It’s a fun way to nutri- vinegar will do. Next, I sprinkle the dates open with a knife and remove sweet taste and warm energy. They are tionally boost the already mighty salad with my new favorite, bulk the pits. Then stuff the dates with nutritive for all tissues and have laxa- healthful Edenblend. organic pecans. These are a smaller oversized chunks of — wait for it — tive and aphrodisiac qualities. They are If kefir’s not your bag, try pouring variety than we used to carry, but their French Bucheron cheese. This is a considered sattvic in nature—con- Wildwood brand soy smoothies over small size only increases their sweet- taste sensation not to be missed. Dig ducive to a calm, balanced mind and body. your fruit cups. Sweetened with evapo- ness. Try some plain. Our organic wal- it: French Bucheron is a soft, squishy, rated cane juice, these soy smoothies nuts make a good match with these on and creamy cheese, and organic med- over fruit will not need additional top of salads, together with a handful jool dates are also soft, squishy, and honey drizzles. My six-year-old guzzles of bulk biodynamic raisins. creamy. The cheese and the date blend them straight. Dinner at my house might very together in one’s mouth in a most Lately, I’ve been pouring well consist of Thai Chef brand rice pleasing fashion, the marriage of taste Edenblend, kefir, and/or soy smoothies noodles with miso sauce and sautéed and texture. Thank me later. GG over cold cereal (bulk Cherry Vanilla tempeh cubes. Here’s what to do: cook Jim Richardson, Bulk Buyer, is an eight year up those noodles (I just wing it and veteran of the natural foods industry, The walnuts commonly available to including six years at Whole Foods Co-op. us are English walnuts, also known as Persian walnuts after their area of ori- gin. Black walnuts are native to the central Mississippi valley region and have a stronger flavor. It’s easy to get walnuts into your diet. Eat them plain as a snack, sprin- kle them on salads and cereal, add them to cooked grains, pasta, and veg- etables, use them to make pesto, bake them into breads and muffins. Store walnuts in the refrigerator. Raisin-Walnut Bars 2 c. walnuts 1 1/2 c. raisins 1/2 c. water 1 tsp. vanilla 1/4 c. canola oil 1 c. quick oats 1 c. whole wheat pastry flour 1/2 tsp. salt Chop walnuts very fine in a food processor. Dump them out, then briefly grind the raisins and water in the food processor. Combine all ingre- dients and press firmly into an oiled pan. (I used a 6x10” pan for fairly thick bars. Use a larger pan for thinner ones.) Bake at 325 degrees for 25 min- utes for thick bars, 20 minutes for thin. Based on a recipe from Laurel’s Kitchen. P.S. Is the precious oil in the walnuts damaged during baking? I could not find a definite answer, but research shows that flax meal (another super source of omega-3s) withstands nor- mal baking temperatures for up to 2 hours unharmed, so I think walnuts can probably take it too. WFC Newsletter 11-12|2004_WFC Newsletter 9/6/13 12:52 PM Page 6

6 GARBANZOGARBANZO GAZETTE GAZETTE A ANOVEMBERJULY–AUGUST DECEMBER

their products are free of nitrates, antibiotics, growth hormones, and staff news meat our farmers other chemical preservatives. Their by Rhonda Mittlefehldt, Cool Buyer meat products are gluten free and con- Congratulations to new homeowner, tain no casein. The livestock receive Produce Assistant Manager Justin is committed to provid- practices that fall under the natural beef only vegetarian feed containing no ani- Hemming. We’ll be looking forward to ing only certified organ- label can vary considerably with individ- mal by-products. They exclusively work sitting on the deck of his Lincoln Park WFC ic and naturally raised meat and poultry ual farmers, we require our farmers to with small farms where animals live in home next summer. products. Preference is given to certi- sign an agreement stating that they a spacious environment and have Clerk Virginia Wiggen will not be fied organic meat and poultry products comply with our definition of naturally access to fresh air and sunlight. We cur- Coordinating due to her new job in the and to local suppliers who meet the fol- raised. All of the farms are subject to rently carry their sliced deli meats, Education Department at the Great lowing criteria: inspection by us so that we can review turkey burgers, turkey bacon and beef Lakes Aquarium. Even though she • Certified organic meat and poultry their animal husbandry practices. We hot dogs. won’t be a Coordinator any more, we’ll which is defined as raised in accor- cannot sell meat that has not been Beaver Creek Ranch (Grantsburg, still see her ringing as fast as she can dance with USDA certification require- processed and inspected by an approved WI). Doug & Kathy Anderson provide at the tills. ments). Organic standards for meat, USDA facility. naturally raised meat and pork products Cool Buyer Rhonda Mittlefehldt was poultry and meat products exclude the Our organic suppliers must also to the Co-op. Their livestock are grass- called for Jury Duty. She has yet to see use of rBGH or other synthetic growth sign an agreement with us stating that fed and are free to roam their natural the inside of a courtroom, but we are hormones, and exclude routine use of they are an organic supplier and they fields. Their animals are raised without glad to know that she is ready to do antibiotics. Additionally, all animals must provide a copy of their organic the use of hormones, antibiotics and her civic duty. must have access to the outdoors. The certification. nitrates. We carry their Apple Brats, Produce Manager Michael Karsh has animals are fed only vegetarian organic Since our Farmers are so important beef sticks and summer sausage. We joined the ranks of students at St. feed and the processing for all meat, to us, I thought I would give you a also carry his sunflower seeds in bulk. Scholastica this fall. He is pursuing a poultry and dairy products must also chance to meet them and learn more Dave Rogotske (local fisherman) pro- degree in Business Management. meet organic standards. about them and their practices. vides our wild Alaskan Sockeye salmon • Naturally raised, which is defined as A Farm Called Earth (Hugo, MN) from Bristol Bay, Alaska. The Rogotzke Marketing & Member Services meat from animals raised without hor- was started in 2002 by four individuals family has fished for salmon in this Manager Shannon Szymkowiak knit mone supplements, from animals who interested in bringing about a change area for the past 22 years. The last three hats for donation to the Charitable received antibiotics only when necessary within mainstream America; they sup- years, Dave has been fishing with his Crafters and raffle items to benefit the to treat disease, and free of artificial port the family farmer by allowing for father and oldest daughter. 2004 proved newly formed MN Knitter’s Guild additives and nitrites. Humane treat- fairer prices as well as competitive to be one of the biggest runs as they Northern Lights Affiliate for the 1st ment of the animals, including no prices for the consumer. They supply brought back 140,000 lbs of salmon! Annual Knit Out & Crochet at Miller Hill Mall. Please contact her if you caging or close quarters, is also required. organic pork and beef products. We The fishing methods in Bristol Bay are would like information about the According to the USDA, the term currently carry their steaks and sausage heavily regulated and only three fishing Charitable Crafters or the Knitter’s “natural” simply means “products that products. methods are allowed, Gillnetting, Guild. are minimally processed and that con- Applegate Farms (Branchburg, NJ) Trolling, and Purse Seining. Dave uses tain no artificial ingredients.” Since the offer organic and natural meat. All of gill nets to catch King, Sockeye and Teague Alexy ran Redwoods Half Marathon in Humbolt Redwoods State Park in California onsumer cooperation has But the link between Abraham of 1864, and an article on the presi- WFC WELCOMES: been around for some time Lincoln and the Rochdale pioneers is a dency by John Bright. Allen Richardson, Buyer’s Assistant — at least since 1844. The less well-known story. David J. From the Detroit Daily Post, 1871, Baird Hall, Produce Assistant movement grew out of the Thompson, a co-op activist, historian “President Lincoln’s Cane”: “The Csuffering brought on by the Industrial and author of Weavers of Dreams, Dundee Advertiser reports that the Clerk Graham Litterest, Clerk Lupita Marchon, Clerk Revolution that began in in shared the following story on valuable gold-headed staff, used con- the early 1800’s: child labor, 12 hour President’s Day this year: stantly by the late President Lincoln at ANNIVERSARIES: days, uncompensated industrial acci- Abraham Lincoln had a great empa- the White House, has been WFC is proud to recognize the follow- dents, low wages, adulterated and thy for the people of Lancashire bequeathed to the Right Honorable ing employment anniversaries: shoddy products, and unabashed [England] whose lives and livelihood John Bright, M.P., by the late Dr. November deception of consumers. were ruptured by the impact of the Smith, the United Consul for Dundee. Brian Tomaino 2 years In 1844 in the town of Rochdale, Civil War upon the Lancashire cotton The staff bears the inscription: ‘J.A. trade. The strongest voice for anti-slav- McClernand to the Hon. A. Lincoln, December England, 27 men and one woman, Patrick O’Brien 2 years June, 1857;’ and on a gold ferule, Sonya Welter 2 years ‘Presented to the Rev. Jas. Smith, D.D., late pastor of First Presbyterian hand me down my Church, Springfield, Illinois, in mem- HOLIDAY HAPPENINGS ory of the high esteem in which he as held by him and them as their pastor Kwanzaa is a unique African walking stick… and dear friend—27th of April, 1869. American celebration with It was the will of President Lincoln focus on the traditional African by Sharon Murphy, General Manager that, on the death of Dr. Smith, the values of family, community staff should go to John Bright, Esq., responsibility, commerce, and self- most of them textile workers, struck for ery and in support of Lincoln in the member of the British House of improvement. Kwanzaa is neither higher wages and failed. They decided British House of Commons was John Commons, and to his heirs … as a political nor religious and despite to form a utopian society but one with Bright a Member of Parliament who token of the esteem which the late some misconceptions, is not a sub- no paternalism, one where the mem- lived in Rochdale. Bright was the first President felt for him because of his stitute for Christmas. It is simply a bers would initiate, own and control. Quaker to be a Minister of the Crown unwearied zeal and defense of the time of reaffirming African- The first project of their movement and his brother Jacob was the Mayor United States in suppressing the evil American people, their ancestors was to open a food store and to oper- of Rochdale. rebellion of the Southern States.” GG and culture. Kwanzaa, which ate that store based on two dynamic John Bright was a strong supporter means “first fruits of the harvest” social and economic principles: One of the Co-op in Rochdale and of legis- in the African language Kiswahili, Member, One Vote and The Patronage lation for cooperatives in the House of has gained tremendous accept- Refund. Commons. Lincoln’s death revealed, in his pocket and in his Will, the respect ance. Since its founding in 1966 Cooperators around the world have Lincoln had for this man of Rochdale. by Dr. Maulana Karenga, made a shrine of that first store on Toad Lane and the heroes, and one The contents of Lincoln’s pockets Kwanzaa has come to be observed heroine, of the “28 weavers of on the night of his assassination were by more than18 million people Rochdale.” not revealed until February 12, 1976. worldwide, as reported by the New In America in 1752, Benjamin They contained two pairs of spectacles, York Times. When establishing Franklin initiated the first successful a chamois lens cleaner, an ivory and Kwanzaa in 1966, Dr. Karenga American cooperative, “The silver pocketknife, a large white Irish included an additional “a” to the Philadelphia Contributionship for the linen handkerchief, slightly used, with end of the spelling to reflect the Insurance of Houses from Loss by “A. Lincoln” embroidered in red, a difference between the African Fire.” The Contributionship, is still gold quartz watch fob without a watch, American celebration (kwanzaa) serving members in Pennsylvania and a new silk-lined leather wallet contain- and the Motherland spelling New Jersey and is the first mutual in ing a pencil, a Confederate five-dollar (kwanza). the USA, the oldest continuing fire bill, and news clippings of unrest in insurance company, and the third old- the Confederate army, emancipation Steve Perry, Assistant Deli Manager, shares est corporation in the country. in Missouri, the Union party platform an organic almond with a friend WFC Newsletter 11-12|2004_WFC Newsletter 9/6/13 12:52 PM Page 7

WHOLE FOODS ACOMMUNITY COOP 77

Chum salmon. The Alaskan Dept of with no animal by-products). Animals dedicated to sustainable practices and Fish & Game opens the areas for fish- are free of antibiotics; hormones and respect for land and animals. Their ing only if enough fish have already nitrates are never used. We carry his standards include: Humane treatment news bites traveled up stream to spawn. If that ground bison and bison patties. and adequate room for animals; pas- Congratulations to WFC’s Deli for number is too low, no fishing is Northstar Bison (Rice Lake, WI) is ture-fed animals; no sub-therapeutic achieving 2nd Place in the Professional allowed. Dave and his family also sup- our other naturally raised bison suppli- use of antibiotics or other chemicals; Division of the United Way’s Chili ply all natural maple syrup. They have er. Mary’s animals are kept in a low crops grown free of chemical pesticides. Cook-Off on September 9, 2004. over 3,000 taps. Check out their website stress, natural environment. The ani- We carry ground beef, steaks, roasts, WFC will be closed on: to learn more about his salmon and mals are raised on native prairie grass- wild rice brats, and ground pork. Check Thursday, November 25 (Thanksgiving) maple syrup at www.simplegiftssyru- es only and not given any grain. out their website at Saturday, December 25 (Christmas) pandsalmon.com Hormones, chemicals and nitrates are Wholefarmcoop.com for more informa- Saturday, January 1 (New Year’s Day) Farmer’s Hen House (Kalona, IA) never used. We carry her bison brats, tion on their grass-fed beef. WFC will close early (4 PM) on: currently supply our organic whole ground buffalo, brat patties, and stew Shelton’s (Pomona, CA) has been Friday, December 24 (Christmas Eve) chickens and organic chicken breasts meat. Check out Mary’s website at providing quality natural poultry for Friday, December 31 (New Year’s Eve) that are produced on Amish and www.northstarbison.com for informa- over 75 years. Their turkeys are grown Mennonite farms. tion on grass-fed bison. without the use of antibiotics, hor- Hemp Foods Legal Larry Schultz Organic Farm (Owatonna, Organic Valley is a cooperative of mones, or artificial growth stimulants. Finally, the hemp foods legal court MN), will be a new supplier of organic small organic family farms committed They are grown in free-range condi- case has been put to rest. As of poultry, and he will be supplying organ- to treating their animals with dignity tions, not inside buildings. They do not September 29, 2004, all hemp food ic turkeys for the holiday season. We and respect. Their company’s philoso- feed their turkeys animal protein. We and cosmetic products are 100% legal. currently carry his organic eggs and phy is based on the health and welfare currently carry their ground turkey, This is great news to all manu - will be looking to add more of his of people, animals and the earth. Their turkey and chicken dogs and turkey facturers, distributors, retailers, and chicken products as well. Larry and his animals have access to outdoors; fresh bologna. We have also carried their consumers of hemp food products. wife Cindy have always farmed organi- air and sunshine and are raised on cer- whole turkeys and other products. For more information on the hemp cally and certified their land and poultry tified organic feed. The organic pasture Wellshire Farms (Swedesboro, NJ) industry visit: http://thehia.org. in 1998. The family farm is a 3rd & 4th helps to maintain a healthy environ- supply naturally-raised pork, beef, and generation farm and has never been ment. They eliminate the use of antibi- turkey products are 100% free of farmed conventionally with herbicides, otics, synthetic hormones or pesticides. nitrates, nitrites, antibiotics, hormones, PBDE levels high in foods insecticides, or artificial fertilizers. Promised Land Organic Farms preservatives and artificial ingredients. Larry grows his own organic feed and (Zimmerman, MN) is our organic sup- Animals are raised in a free-range envi- containing animal fats always strives to provide the best quality plier of pork and beef products. We cur- ronment. The cattle are fed a feed that A survey of U.S. supermarkets sug- products at the lowest possible price. rently carry ground beef, steaks and pork does NOT contain any animal by-prod- gests fatty foods contain higher Kettle River Bison (Kettle River, MN) chops. They also distribute Farmer’s ucts or hormones. We currently carry amounts of polybrominated diphenyl ethers (PBDEs) than previously is one of our naturally raised bison sup- Hen House organic products and A their sliced deli meats. GG thought. pliers. “Buffalo Bob’s” animals are free Farm Called Earth organic products. Rhonda Mittlefehldt is the Cool to roam in his chemical-free fields. The Whole Farm Co-op is a cooperative (frozen/refrigerated) Buyer and has been Researchers from the University of animals are grain fed (vegetarian grain of farm families located in Central, MN with the Co-op for 2 years. Texas and the U.S. Environmental Protection Agency tested 32 samples from well-known brands in three major Dallas supermarkets, and found signifi- Garbanzo Science: “The Future of Food” cant levels of the flame retardants in By Jim Richardson and Allen Richardson all food containing animal fats. Fish he Organic Consumers degradation is not the worst of it. compelled to use transgenic seed. The was the most contaminated, followed Association will be sponsor- The real story here is how these patent follows the gene and because by meat and dairy products. ing a screening of the docu- companies have every intention of companies with everything to gain by Researchers found a salmon fillet con- mentary “The Future of Food” forcing farmers the world over to use the spread of their biological property taminated at approximately 3,000 parts Ton Saturday Nov. 13 at 7:00 PM at the their genetically modified seed have recklessly introduced these per trillion (ppt) - the highest level in a NorShor Theater. This film is a com- whether they like it or not. The public organisms into the environment, only similar Spanish study was 340 ppt. prehensive examination of the state of debate about whether the technology organics and sustainable agriculture Meat levels were twice as high as modern food production, and the dif- is safe will be over before it’s even stand between the public and the wolf Spanish samples. Used in plastics, tex- ferent value sets, which distinguish begun if current trends are allowed to at the door. tiles and electronics, PBDEs have been industrial agriculture from organic continue. “The Future of Food” fea- Bring a friend GG linked with cancer, endocrine disrup- farming and the whole foods industry. tures interviews with celebrated Jim Richardson, Bulk Buyer, is an eight year tion and brain impairment in laborato- This film is serving as a rallying cry all Canadian wheat and canola farmer veteran of the natural foods industry, ry rodents over America as more people are com- Percy Schmeiser who refused to back including six years at Whole Foods Co-op. ing to realize that behind the empty down when Monsanto sued him for Allen Richardson has extensive experience Commission split over GM promises of the biotech industry is an patent infringement when his land in the Natural Foods business. He farmed organically for 4 years in Pennsylvania and threshold plans agenda of total control over the global was contaminated by Roundup-Ready Maryland. He worked as an activist on The European Commission is split food supply. canola. His case is not unique, and his farmland preservation in New Mexico and over a plan—strongly opposed by the recently moved to Duluth after completing “The Future of Food” chronicles the fate is similar to that of many biotech industry —to scrap the 0.5% radical changes in agricultural prac- American farmers who’ve been forced an internship researching GMOs with Friends of the Earth in Washington, D. C. GM threshold for sugar beet, fodder tices, which took place during the to abandon traditional seed saving and beet, potato and cotton seeds and twentieth century. The introduction of introduce a 0.3% threshold on maize novel transgenic technology into food and oilseed rape. production and an unprecedented legal right to patent living organisms Also causing dissent in Brussels is a have led to the erosion of people’s proposal to include 17 genetically modified varieties on the EU’s right to grow, sell and eat food that is Acupuncture approved seed catalogue. free from GMOs (genetically modified organisms). Reflecting intense lobbying from both It is a story of a science, which has Richard Tosseland, L.Ac. industry and the environmental move- fallen completely under the influence Licensed Acupuncturist ment, Commissioners have been of the corporate drive to commercialize unable to agree either the thresholds food crops, which contain untested, or the catalogue plans. A decision is unstable, unlabeled and farcically regu- due on Wednesday 8 September but lated genetic constructs. Our govern- may have to be postponed. ment regulators have allowed the cor- Christal Center porations behind the technology to HOLIDAY HAPPENINGS police themselves, to present totally 394 Lake Avenue South skewed data or no data at all to demon- Duluth, MN 55802 hristmas is a Christian holiday strate the safety of GMOs, and to evade 218-722-2411 Ccelebrating the birth of Christ any liability for harm caused to the on December 25, this holiday public by consuming genetically modi- sometimes extends from Dec. 24 fied food. Perhaps the most astonish- to Jan. 6. Folks make merry at [ Acupuncture [ Chinese Massage [ Herbs ing thing about the situation, which Christmastime by exchanging gifts [ Nutrition [ Tai Chi [ Qigong the biotech industry has forced onto and cards. consumers, is that the potential for irreversible health and environmental WFC Newsletter 11-12|2004_WFC Newsletter 9/6/13 12:52 PM Page 8

8 GARBANZO GAZETTE ANOVEMBER DECEMBER

asn’t the Halloween lowed through and made that invest- possibility of a patronage rebate and party great fun! ment in our future. If you have not has voted to not distribute one based board of Thanks to Marketing been contacted and wish to find out on the income from Fiscal Year (FY) and Member Services how you can help, please contact 2004 (ended June 30, 2004). All after- WManager, Shannon Szymkowiak and Chris, Penny, Caroline or Sharon at tax income from FY 2004 has been directors all the volunteer Member Owners who the store (728-0884). allocated to support the expansion Jeri Brysch made it such a good time. The Board would like to express project. 2227 Vermilion Road, This is my last report as President enormous gratitude to our General The Board authorized an Expansion Duluth, MN 55803 of the Whole Foods Co-op Board of Manager, Sharon Murphy for all the Committee to make recommendations (218) 343-2939 Directors. It has been an honor. I have many hours of hard work that she has on design for the new site. WFC [email protected] Term expires 2006 Chad Coffey, Secretary board report, november 2004 GMEC Committee 1331 Press Camp Road Two Harbors, MN 55616 one more year left in a member-owners are welcomed to par- (218) 834-6035 third term on the Board, ticipate on the Expansion Committee. [email protected] and it will be an exciting Notice of meetings will be posted in Term expires 2004 one filled with the work the store and on WFC’s web site: www.wholefoods.coop. Chris Edwardson of moving our store Board Recruitment Committee down the street to the This Board’s job is to represent you, Finance Committee new site. the Member Owners of Whole Foods 31 East Arrowhead Road The Annual Meeting Co-op. It has truly been a wonderful Duluth, MN 55803 was a great time. The experience participating on this Board, (218) 724-6357 Board offers a big thank and I look forward to a dynamic year. [email protected] you to Shannon and Many thanks to you for your support Term expires 2004 Caroline for pulling it all in keeping Whole Foods Co-op together — Good Food, healthy. GG Lynn Fena Board President, Katie Neff-Dawson and Good Company! Membership Committee Katie Neff Dawson Congratulations to Jeri Brysch, Chad done in the last seven years for site Food Policy Committee Board President acquisition. Thanks to our great staff 110 Laurie Street Coffey, and Chris Edwardson. I look for supporting that effort. Duluth, MN 55803 forward to working with all of you. 728-1394 I have said this several times but I As announced at the Annual [email protected] want to say it once more — Many Meeting, the Board has reviewed the Term expires 2005 thanks to Geiger Yount for her six-plus years on the Board and the great work Dennis Kaleta she has done as treasurer. She has GMEC Committee given great service to Whole Foods Co- P. O. Box 312 op over many years, and I know she Two Harbors, MN 55616 will continue to do so in other ways. (218) 348-3658 Some of us are envisioning a beau- [email protected] tiful new store with wider aisles and a Term expires 2005 place to sit down, maybe visit, and Katie Neff Dawson, President enjoy some good WFC deli food. At GMEC Committee the last Board meeting we approved Board Recruitment Committee an expenditure of $10,000 for local 5993 Arnold Road and/or regional (within 100 mile Duluth, MN 55803 radius) art to be incorporated into the 721-3065/h design of the new store. Members [email protected] who attended the Annual Meeting cre- Term expires 2005 ated wish lists of what they would like Jean Sramek, Vice President to see happen at the new site. We have Food Policy Committee surveyed you all for years and listened 316 Mygatt Avenue to the vision of the membership. Now Duluth, MN 55803 that we have acquired a site, next step 724-0237 will be to implement that vision. [email protected] By now, many members have been Term expires 2005 asked by letter and phone to support Sharon Murphy, General Manager this vision by investing in our busi- Whole Foods Co-op ness with a member loan. I want to 1332 East 4th Street thank all the members who have fol- Duluth, MN 55805 728-0884/w 728-0490/fax 724-7998/h [email protected] To communicate with entire Board and General Manager: Curran [email protected] mission statement Tax Service The Whole Foods Co-op is committed to the Cooperative Principles, to pro- 218-720-6000 viding its members, patrons and com- munity the highest quality nutritious Tax Preparation for Regular People whole foods, and to the products and From W-2s to Small Businesses practices which make positive changes Earned Income Credit in the life of its community, employees Itemized Deductions and environment. Investment Income co-operative principles Rental Income 1. Voluntary and open membership. Small Businesses: 2. Democratic member control. Contractors, Therapists etc. 3. Member economic participation Corporations 4. Autonomy and independence. Thomas J. Curran 5. Education, training and information. Enrolled Agent 6. Cooperation among co-ops. 15 years experience 7. Concern for community WFC Newsletter 11-12|2004_WFC Newsletter 9/6/13 12:52 PM Page 9

W H O L E F O O D S AC O M M U N I T Y C O O P 9

tomatoes (off season) as well as all of the Dear Ouch! Jacob’s Farm Herbs are also del Cabo We appreciate your comment regard- produce. If you ever want to know what’s ing the music. Over the years, we have what, just ask! had many comments on music ranging we respond from “No music, please” to “Play more Dear Co-op, local music” to “Louder music – I can’t Dear Co-op, Dear Co-op, Could you carry Boursin Light cheese? hear it”. Just goes to show you that What happened to the Wild Fern Scoops in bulk foods – better if kept on Signed, Light ’n Cheesy music tastes vary & we have a respon- Soaps? They were great. outside of bin. Dear Light ’n Cheesy, sibility to all shoppers to make their Signed, Clean but Short Signed, Cleanliness is Goodness I will have Light Herb & Garlic Boursin. shopping trip more enjoyable. Dear Clean but Short, Dear Cleanliness is Goodness, Thanks for the suggestion! Since I’m not sure what type of We still have them. They moved up We are committed to changing our —Debbie, Deli Manager music was playing one shelf. bulk bin system to the kind you sug- Dear Co-op, the day you were in, —Brenda, HABA Buyer gest. Please stay tuned. In the mean- Music — loud & I can only say that time, please know that all scoops are Dear Co-op, obnoxious. we change the regularly sanitized and all bins are, too. Can you please start carrying whole Signed, music selection pret- —Jim, Bulk Buyer organic chickens all ready in pieces Ouch! ty much daily so cus- (drums, breasts, wings, etc)? Dear Co-op, tomers and Staff Signed, Not Cutting It NPR had a feature story on the del have a variety to lis- Cabo farmer’s cooperative in Baja, ten to. As for the vol- Dear Not Cutting It, Mexico. Awesome story – the Co-op ume, it is now more I can’t seem to find a supplier that has over 140 member farms, all organ- adjustable than it has packages this all together. I will keep ic, began 18 years ago with 9 family been in the past since looking. Thanks for the suggestion. farm. Keep buying those grape toma- we are using a new —Rhonda, Cool Buyer toes! music service. If you Dear Co-op, Signed, Co-operator find it too loud while East Wind Organic Peanut Butter with you are shopping, please ask a Dear Co-operator, salt. Coordinator to lower the level. They are our best seller, as well as Signed, An Old Salt S/he would be happy to adjust it being a business we can be proud to so it is not uncomfortable while Dear Old Salt, support. Thanks for the comment. you are shopping. East Wind doesn’t add salt to their —Michael, Produce Manager organic peanut butter (packaged or in —Shannon, Marketing & Member Editor’s Note: In addition to the grape bulk) so we can’t get it. Sorry. Services Manager tomatoes, much of the bulk and paste —Lisa, Grocery Buyer

HOLIDAY HAPPENINGS he end of the growing season Tmeant that people had to live mostly on food they had stored and on what creatures they could kill. The sun appeared in the sky for shorter and shorter periods each day, giving rise to the fear that it might disappear altogether, leaving the world in darkness and cold. The strengthening of the sun following the solstice was a reason for celebration, signifying the return of hope for a new spring. The concept of the birth, death and rebirth of the sun became associated with the winter solstice and thus with the savior god of many cultures. The different dates for these celebrations are due to the preces- sion of the equinoxes, which moves the date of the solstice backwards approximately one day every two thousand years. Attending to Mind, Body & Spirit Currently, the calendar date of the winter solstice is in transition between the 21st and 22nd of December when the sun is at its southernmost point. By this defini- tion, the oldest of the solstice cele- brations is Sankranti in India, which takes place on January Center for Psychotherapy, 14th- an indication that it has Spiritual Direction & Bodywork been observed for over 30,000 Sharing space as Full Circle years (some calendar discrepancies Elizabeth Doherty, MSW, LICSW offset this by 13 days, reducing the Psychotherapist possible age of this observance to 10,000 years)! Beverly Harries, MS Ed Spiritual Director

Chris Henley, MS Licensed Psychologist

Nancy Hinzmann, NCMT Massage Therapist

Kelly Ravenfeather, MS Ed Licensed Psychologist ..  .  ., ,   WFC Newsletter 11-12|2004_WFC Newsletter 9/6/13 12:52 PM Page 10

10 GARBANZO GAZETTE ANOVEMBER DECEMBER

he light is dim. The violin Or how about some roasted garlic The first is to preheat the oven to 400 notes from music starts to build. As we and baked butternut squash as a per- degrees. Put the garlic head on a dou- scan the room, over on the fect ending to a cold winter’s day? ble thick sheet of foil. Then drizzle the front table we get our first glimpse Garlic has been shown to reduce the with a tablespoon of olive oil and fold ofT the latest frightening food waiting the foil into a nice small packet bad LDL cholesterol as well. It also Editor’s note: as the Gazette surveys are to cause us harm. It’s those horrible enclosing the head. Roast for about an being compiled, one item we have helps to lower your blood pressure carbohydrates. But wait, wasn’t pasta hour. It’s done when the cloves are noticed is the lack of readership of the with its high levels of allicin and sele- part of the Mediterranean diet that I soft. When it’s cool enough to touch Co-op Notes and Policies column. In nium. It can help inhibit cancer heard was good for me just a few yet still warm, squeeze onto fresh order to improve the effectiveness of let- growth with its powerful phytochemi- years back? Wasn’t fat the monster bread, stuff into baked potatoes or into ting customers know about new policies, cal compounds. Butternut squash, before carbs? And eggs before that? with its bright orange flesh, is a sure a bowl for spreading. One head will notices for these policies will now be list- yield about two tablespoons. ed separately throughout the Gazette. For years we have been warned of the sign that it’s packed full of the antioxi- Notes from the Front will be a regular horrible effects of one food group or dant betacarotene. Beta-carotene is a Can’t wait an hour? Then try the above feature written about a policy in depth or another, creating food fanatics out of plant carotenoid that is converted to method with the cloves separated from changes that have/will take place at the even the most mild mannered eater. vitamin A in our bodies. Research the head. Remove the outer paper but check out. We hope you enjoy this new Then a couple of years later we find shows that beta-carotene rich foods not the skin. Cook for about 30 to 40 feature. out that when eaten in moderation, offer protection against heart disease, minutes and voila. The writer actually many of these foods provide more and some degenerative aspects of liked her results this way better. New POS System! good than harm. Yes, during this cur- aging. The green beans you will most rent round of dietary confusion folks Another quick way is to use a small By Nathan Coombes, Ops Mgr. likely find on the holiday table repre- skillet. Using medium heat, heat three will drink a lite low-carb beer but sent a good source of fiber, folic acid, tablespoons of olive oil then add On Tuesday, September 7, Whole won’t touch a piece of fruit or a potato. Vitamin A and C along with the min- unpeeled separated garlic. Cook for 15 Foods Co-op switched to a new POS While we must applaud anyone erals potassium, magnesium, phos- to 20 minutes, turning occasionally (Point of Sale) system. This is the rea- who is trying to do what’s best for phorus, iron and calcium. Lastly, the until soft. This method yields a nice son for many of the changes you have themselves and their families perhaps potato is as wonderfully nutritious as noticed at the checkouts. The image balanced flavor with nutty overtones. it’s time to re-examine how we go it is tasty when prepared in a healthy on the computer monitor looks differ- about it. One ent, the receipts look different, and the way is recog- checkouts work differently now. nize that Here’s a little background on our new whatever diet POS: The system is called IS4C, which you choose, stands for Information Systems for Co- remember fresh perspectives ops. IS4C was invented at the Wedge that rigid rou- Co-op in Minneapolis and we are the tines may be FINDING BALANCE WHEN THE SCALES ARE TIPPED first other Co-op to install it. Our helpful when How do you know what is the best Assistant Store Manager/IT Manager starting any diet changes, but don’t let manner. A medium potato provides 45 garlic to use? The purple striped vari- Chris von Rabenau is responsible for them control your life forever. It’s percent of the RDA for vitamin C. reformatting IS4C so it would work at ety has been the winner of many “best important to find balance in your eat- Another interesting fact is that a diet our Co-op. The main adventure Chris baked garlic” contests and is distin- ing routines and realize that eating of potatoes and milk will supply all the and I had during the changeover was guished by its smaller crescent shaped should be a joyous as well as a health- nutrients that the human body needs. the actual installation of the new POS cloves and beautiful purple streaks on ful experience every day. Fresh organic So as you sit down and give thanks and equipment on Labor Day. Chris its skin. Another widely grown variety produce can play a major role in help- invited 3 of his IT geeks (they use that this year, remember that fresh pro- that bakes up well is the Rocamboles. ing you achieve this goal. Each season term for themselves) to help and to wit- duce plays a vital part in a healthful, It can be recognized by its full-bodied provides wonderful flavors and plenty ness the program in action. We worked balanced and joyous life. flavor, and its large tan cloves which of nutritional values. You can have are easily peeled. The only downside on and off from dawn to dusk, and AUTUMN COMFORTS when I rang up the first transaction the your produce and eat it too! to this variety is a short shelf life due following morning we all cheered and November is a great time to enjoy Nothing makes it feel more like to its loose skins. The variety most let out a sigh of relief. the autumn bounty. What could be autumn than a brisk walk, a warm found in produce departments is the better than a fresh picked Winesap or fire, and the tastes and smells of food white Silverskins. The reason? It has There were two major reasons for McIntosh apple as an afternoon snack cooking in the kitchen. A hardy high yields and a long storage life. changing our previous POS system. this time of year? Did you know that favorite that covers both for many First, we needed to prepare for an one apple has five grams of fiber, sup- folks is roasted garlic. Roasting garlic © 2004 Organic Options References for this issue: Jordan, Michele industry change in the number of dig- plying 20 percent of the daily fiber rec- brings out its entire wonderful flavor its on product barcodes. Barcodes are Anna. Seasonal Pantry column, The Press ommendation? Simply eating two while mellowing its heat and filling Democrat, Wednesday, June 16, 2004; switching from 10 digits to 12 digits apples a day or drinking 12 ounces of the house with its rich aromatic scent. http://www.potatohelp.com; Healing With and our old POS could not scan12 100 percent apple juice helps to pro- But what is the best way to roast your Whole Foods, by Paul Pitchford, pg. 506; digit barcodes. Second, the software www.sallys-place.com/; http:// tect your arteries from harmful plaque bulbs? Lynne Char Bennett of the San was obsolete and there was no way we agnews.tamu.edu buildup by reducing the damaging Francisco Chronicle tested 15 different could reprogram or update it. ways and rated these the best: effects of the “bad” LDL cholesterol. The breakdown of the new equipment includes new keyboards, scale/scanner units, cash drawers, credit card termi- nals and printers, flat-panel monitors and CPUs (Central Processing Units, (the electronic “brains” of the opera- Shop and dine in the best building in town–the Duluth Technology tion). Village. You’ll find the unique items you need and the trendy items you crave. Browse the entire day, stop in over lunch or linger after work. Basically, the tills are very different § Catherine Imports has products than they were before this project. This from all over the country and all is the most change any department over the world, including women’s has had to contend with in my time at clothing, jewelry and natural skin care. § Nutty Meg’s offers fine wines, the Co-op and I think that the exotic martinis and eclectic Operations department staff has han- hors d’oeuvres. dled this change beautifully. I’m very § The Sandpiper is a fine ladies’ proud of how cool they have been and children’s clothier that also offers accessories and unique gifts. under pressure. All of us who work the § Torke Weihnachten sells tills have had to relearn the job to a traditional European and American certain extent. Not an easy task when Christmas items and chocolates, there are only two checkout and lines complemented by a German Café. back to the freezer! I appreciate the patience our customers have shown while we familiarized ourselves with this new system and dealt with the glitches and quirks associated with it. Even though the lines have been longer and moved less quickly during our learning curve, Continued on page 11

Whole Foods Co-Op 7.177x4.5 WFC Newsletter 11-12|2004_WFC Newsletter 9/6/13 12:52 PM Page 11

W H O L E F O O D S AC O M M U N I T Y C O O P 11

Continued from page 10 By Debbie Manhart, Deli Mgr. our customers have continued to gourmet to go be polite and understanding. Thank you all. Expansion An idea for a nice, easy dish If you notice any price or discount As all of you have heard by now, we second place in the Professional to bring to your holiday party: discrepancies on your receipt are getting a new store. This means Division for our Jamaican Hellfire Take a wheel of brie, smear your please notify staff at the checkouts that the Deli will be able to expand. It Chili. Congratulations Deli Staff!! favorite jam or marmalade on it, wrap and we will work to correct it. This is great to hear what all of you want to phyllo dough around it, brushing the project has been a long time com- see, so keep those ideas coming. The Holiday Cheese dough with olive oil. Put in on an ing and its satisfying to finally see it most frequently asked question I am In November and December, look for oiled sheet pan and put in the oven at up and running. Please give us your getting is, “Are you going to have a sit 300 degrees and bake until the phyllo feedback on your experience being down area?” And the answer is…YES!! all of your favorite holiday to return. Some of the favorites that will dough is brown. Put it on a tray and checked out. You can speak to the Speaking of expanding, I have had return are , , surround it with your favorite crack- Coordinator on duty or fill out a several comments on keeping some of and Drunken Goat, along with some ers, Voila! comment card. Also, you can con- the new cheeses that we have brought new ones like flavored bries and some tact me in the store or via email at Debbie Manhart has worked as Deli [email protected]. in for the monthly special. I look at spreadable cheeses. Again, any sug- Manager at Whole Foods Co-op for almost sales and space when it comes to mak- gestions of what you would like to see, 5 years. She trained as a Chef over 15 Operations Manager Nathan Coombes ing those decisions and unfortunately please let us know. Also be aware that years ago and has worked in all aspects of has worked at Whole Foods Co-op since I cannot keep everyone’s favorite we can prepare holiday trays for you. the food service industry. September 2000. In that time he has cheese. Please continue to make sug- Ask for a brochure to see our full also held the titles of Clerk, gestions though, so I know what you selection of trays. Coordinator, Assistant Operations Manager, and Board Assistant. He is a are looking for when I am able to lifelong Duluthian and enjoys coffee expand the cheese selection. very much. New Deli Case Right around the beginning of NOTICE OF POLICY CHANGE: As December, we will be getting a new of November 15, 2004, a $20.00 deli case which we will be able to use service charge will be added on in the new store. This means that each check returned for insufficient the Deli may have to be closed down funds. for a day or two, but we will keep you informed as to when that will be. CO-OP TOURS & PRESENTA- The new case will have a grab TIONS: WFC staff are available to and go section along the front provide store tours or out-of-store of the case, so we will be able presentations on co-ops, natural to expand our cheese and foods, herbs, organic gardening, grab and go sections. etc., to your group, club or class. Please give us at least a week’s Kudos to the Deli notice for tours; two weeks for pre- sentations. Staff For more info contact Shannon at This was the first year we 728-0884. United Way Chili Cook-off team: Caroline Shallman, Financial Co-ordinator; entered the United Way Rob Litsenberger, Deli Assistant; Debbie Manhart, Deli Manager/Training Chili Cook-off and we took Co-ordinator; and Shannon Szymkowiak, M&MS Manager.

SUNDEW WELLNESS Rejuvenating the Body, Recovering Your Dreams • Herbal Consultations • Life Coaching • Experiential Workshops

For your FREE sample coaching session contact Susan Dettweiler, Certified Herbalist & Life Coach (218) 848-2011 or [email protected] and visit www.SUNDEWWELLNESS.COM Notice: Members! Don’t forget to use your Member Only CAP coupon book (a $28 value) before December 31, 2004. If you did not receive one in the mail, please contact Shannon or Caroline at the Co-op.