12 GARBANZOGARBANZO GAZETTE GAZETTEA ANOVEMBERJULY–AUGUST DECEMBER

EUCALYPTUS CHEST RUB trimmings and top with plain yogurt. I love my dog. She’s a little rowdy and A variety of vegetables, chopped or cut she sheds and she won’t stay off the bed, to bite sized pieces (shiitake Alaena Diamon, Lake Superior EGGPLANT WITH but she’s my pal. Molly T. D. (The Dog) mushrooms, carrots, bok choy, Herbalist Guild loves peanut butter. She also likes snacks, green onions, water chestnuts, baby MOZZARELLA & SPINACH but I hesitate to buy them from the pet 2 c Olive Oil corn, broccoli, bamboo shoots & store because they often have stuff I 1-1/2 oz Beeswax Celia Rupp, Stocker cauliflower are all good choices) wouldn’t consider giving her as ingredi- 1 T Eucalyptus Essential Oil Optional: additional rice noodles (if 2 Eggplants ents in them and many actually make 1 t Camphor Essential Oil you really like a lot noodles), hot 1 log Fresh Mozzarella her sick, even if she likes them. So I cob- 1 t Wintergreen Essential Oil sauce or chili flakes (if you like it 1 bunch Spinach, trimmed & rinsed bled together this dog treat recipe from really spicy) 1 t Peppermint Essential Oil several I’ve seen. I use the bone-shaped 1 t Vitamin E Oil 1 small bunch Basil 1 Yellow Onion cookie cutter & my pretty girl loves them. Start a 2-1/2 qt saucepan with boiling Melt the beeswax in the olive oil over 5 Tomatoes And yes, humans can eat them, too, so water going on one burner. Start a low heat. Remove from heat, cool 1 bag or box Bread Crumbs you don’t have to worry about little kids very large sauté or fry pan simmering slightly and add the essential oils and getting into the dog treats. with the coconut milk and broth. NOTE: this recipe can be made by fry- Vitamin E oil. Stir well and pour into MOLLY’S SNACKS Open the noodle packages and sepa- salve containers. Cap and label. ing the eggplant before baking or by rate the noodles from the oil and spice Relieves respiratory congestion. Safer leaving the eggplant raw until the bak- Shannon Szymkowiak, Marketing packets. Empty the oil and spice pack- for children than petroleum products. ing. If you choose the “frying” option, & Member Services Manager ets into the coconut milk mixture and you will also need the following items: 1/2 c Wheat Germ or ground Flax blend well. Take a spoonful (or in my LIP BALM 2 eggs, beaten Seed case 2 or 3 generous spoonfuls) of the Alaena Diamon, Lake Superior Canola Oil 2 Eggs curry paste and stir that in. Also add Herbalist Guild Salt & Pepper to taste 1/2 c Peanut Butter whatever form of garlic you’d like. By 1/2 c Honey now, your water should be boiling. 2 oz Olive, Grapeseed, Sweet 1 c Rolled Oats Most fresh vegetables benefit from Almond, Jojoba or Wheat 1/2 c Whole Wheat Flour blanching, so doing one variety at a Germ Oil (your choice) time, blanch your hard vegetables 1/2 oz Beeswax Mix well. Drop as cookies & squish such as carrots, broccoli and the stem down to 1/2" thickness or use addi- 1/2 oz Shea, Cocoa, or Mango part of the bok choy. KEEP YOUR tional flour to roll out to 1/2” thick- Butter (your choice) WATER BOILING! Place the drained, 1/2 t Honey ness and cut out with a cookie cutter. Place on a lightly greased cookie sheet blanched veggies into the simmering On low heat, gently melt and bake at 200F for 1 hour then turn sauce as you finish them. Soft or Beeswax and Butter in oil. Celia’s Eggplant with Mozzarella & Spinach up the heat to 300F for another 30 canned vegetables such as mush- Remove from heat and let cool mins. Check often in the last 30 mins. rooms, the green part of the bok choy, until it begins to harden. Preheat oven to 375 degrees. Pour for desired dryness/doneness. Cool on water chestnuts, etc. should be cut boiling water over tomatoes to get the rack. Makes approx. 7 – 5" bone into bite sized pieces and/or drained Return to heat and melt again, stirring skins to split. Peel the tomatoes. Slice shaped cookies or 16 drops. before adding to the coconut mixture. constantly. This step is important to eggplant vertically in 1/4" – 1/2" Simmer your coconut milk mixture incorporate the honey. When just slices. If frying, dip the eggplant in the Necessity is mother of invention, and like for as long as you’d like based on how melted, add: eggs then bread crumbs to coat. Fry in many recipes, this was necessary. I gener- soft you like your vegetables or how 1 t Flavoring Oil (your choice) canola oil until crisp on both sides. ally don’t use a lot of packaged products, thick you’d like your sauce. Now is the 1/2 t Vitamin E Oil Drain on paper towel. Dice tomatoes so I often end up with a bit of this and a time to add additional seasonings, with the basil and line the bottom of 2 bit of that in my vegetable crisper. Also, broth or anything else you’d like. Stir well. Pour into lip balm tubes, small baking dishes or one large dish. because I work in the grocery business, I Using your veg-flavored water from tins or small jars. May add a few drops Roll spinach leaves and a slice of moz- also end up with samples and extras of the blanching, cook your noodles. If of essential oil, if desired. Cool, cap zarella in the slices of eggplant and items I wouldn’t normally buy. That’s you haven’t cooked rice noodles and label. secure with a toothpick if necessary to how this recipe came about. I ended up before, use great diligence. It only stay intact while baking. Bake 10 – 20 with the noodle soup packets after a co- takes a couple of minutes and it would SINUS STEAM mins. until golden brown on top and worker heard that I really like Thai food. benefit you to drain them just a little Cheryl Archer, Lake Superior cheese is melted. The buyer was considering bringing them bit before you think they’re ready, Herbalist Guild in and wanted me to be the guinea pig. because they do cook for a little bit Tried alone, it was edible, but not after they are drained. 1-1/2 c Epsom salt thrilling, so I jazzed it up with refrigerator 1-1/2 c Sea Salt (I use a combo of fine tidbits. This recipe is cheap and despite Serve sauce over noodles. If you have and coarse) the seemingly long directions, it only any, leftovers are great over rice or 1/4 c dried Peppermint leaf takes about 15 minutes to prepare. Also, alone as a soup. 25 drops Peppermint Essential Oil if you aren’t usually an adventurous 45 drops Eucalyptus Essential Oil cook, this is a low-guilt way to experi- 20 drops Spearmint Essential Oil ment. If you mess it up (I have yet to 8 drops Thyme Essential Oil (optional) hear of anyone doing this), you’ve lost Grind mint, add salts. Add Essential under $4 and less than a half hour of Oils (I add about 1/2 the amount, mix, your time. So play and experiment! You then add the remainder) and mix well. know what you like, you know if you like Store, sealed (I use a quart canning spicy food or mild, so prepare it accord- jar) for 24 hours. To use: Put 3/4 cup Christina says, “Homemade ingly. Take your lessons to the next recipe in boiled water and stir. Inhale. I make Vanilla Extract makes a great you try and you’ll find you’ll have a lot a tent with a towel to capture as much Christmas gift!” more fun in the kitchen. steam as possible and am rarely able to inhale for longer than a couple of VANILLA EXTRACT CHEAP & EASY THAI DISH minutes before my sinuses start run- Christina Cotruvo, Financial Shannon Szymkowiak, Marketing ning. Note: This also makes a great Jean Marie thinks we all need a Manager & Member Services Manager little diablo in our day foot soak! For each 10 oz liquid sterilized bottle This recipe serves 2, but multiply it to JEAN MARIE’S HUEVOS CHEESE RICE BURGERS with stopper (cork or otherwise): serve as many as you like. 8 oz Vodka DEL DIABLO The Dwelling in the Woods 2 packages Thai Kitchen Instant Rice 2 –3 whole Vanilla Bean Pods Jean Marie Johnson, Coordinator 1 c cooked Brown Rice (Mexican is wonderful!) Noodle Soup — any flavor (I like to 1/2 c ground Sunflower Seeds Pinch of sugar use 1 Lemongrass-Chili with 1 6 Eggs (I like Larry Schultz’s best) 1 c Colby Cheese, shredded Bangkok Curry) 1-1/2 c Mrs. Clark’s Mayonnaise Set the vanilla bean strands into bottle 1/4 c Onion, minced 1 – 4 spoonfuls Thai Kitchen Roasted 3 T organic Yellow Mustard 2 Eggs so they stand upright. Pour vodka into Red Curry Paste 1/2 t organic Chives 1 t Garlic Salt bottle covering vanilla beans almost all 1 – 3 cloves Garlic, finely minced OR Sugar to taste the way to their tops. Add the pinch of 3 t pre-chopped from the jar — Paprika or Chili Powder for topping Mix all ingredients. Make into patties. sugar into bottle. Put stopper on and doesn’t matter In a greased skillet, cook on each side store for 6 weeks to naturally steep. 1 lg can Coconut Milk — light or Hard boil eggs and cool. Slice eggs in about 5 mins. until done. Serve on Then it is ready for all of your baking regular half lengthwise and scoop yolks into a whole wheat buns with all the trim- and soy milk shakes! Lasts over a year 2 c Vegetable or Chicken broth (the bowl. Set whites aside. Mix yolks, mings (cheese, tomatoes, lettuce, — keep the vanilla beans in the bottle Pacific Vegetable Broth in the shelf mustard, mayo and chives until onion, mayo, etc.) Makes 4 burgers. or add them to other recipes. stable carton is arguably the best creamy. Add sugar to taste. Portion pre-made broth I have ever tried) yolk mixture evenly into the egg white OR make into 1" balls and bake at 350 degrees until nicely browned. Serve in halves. Sprinkle with paprika or chili whole wheat pita bread with all the powder for Diablo style! PRSRT STD U.S. POSTAGE DULUTH, MINNESOTA NOV/DEC 2005 PAID DULUTH, MN PERMIT NO. 492 GARBANZO GAZETTE 1332 East 4th Street Duluth MN 55805 Address Service Requested

In an article in the Sept/Oct Garbanzo Gazette Thanks! entitled Healthcare Food, it stated that St. Luke’s is the only hospital participating in the WLSSD Thanks to our customers, we collected $270.70 food waste program. Miller Dwan Medical in donations to which the Co-op will add Center, an affiliate of SMDC, participated in the $270.70 resulting in a total donation of $541.40. program, but no longer participates. St. Mary’s Checks have been issued to Second Harvest Medical Center is unable to participated because of the significant physical limitations of the Food Bank and to the Coopeative Development building. Fund’s Katrina Relief Fund.

A Commercial Property for Sale In this issue 1332 East 4th Street, Duluth Includes 12-car parking lot across the alley $299,000 for 5,000 sf (2,500 over 2,500) Available November 2005 • Contact Realtor Jeff Urbaniak 218-624-2667 Recipes! www.nprduluth.com 2 GARBANZO GAZETTE A NOVEMBER DECEMBER

Simon & Garfunkel Thanksgiving Stuffing Note: I know it goes without saying that smells like rosemary. Open oven; see stock. An hour before turkey is ery, onions, herbs, wild these ingredients should be organic, local- dried bread on racks and remember. done, melt 1 stick butter in rice, eggs, salt and pep- ly grown when possible, and found at the Rip dried bread into diverse shapes heavy saucepot until it foams; per. Mix thoroughly Co-op. But I’m going to say it anyway: 1 – 2" in length. Put in large container. add onion-celery mixture, sauté using both hands. Turn stick to those guidelines and you will No, not a mixing bowl, it’s not big 5 minutes and remove from into pan(s), cover, and have bread stuffing by which all other enough. Go for the 16-quart stockpot, heat. Remove spare parts from slide onto the top oven bread stuffings are judged. the canning kettle, or even a well- turkey stock and measure liq- rack. Assuming an scrubbed and sanitized plastic storage uid to 1 quart. Add remaining 2 oven temperature of Ingredients: tote. Chop onion and celery ribs sticks butter and melt gently Jean Sramek, your 350 degrees, bake 30 2 loaves Positively Third Street Bakery coarsely; process in food processor into stock; liquid should be Board President minutes, remove wild rice bread until finely chopped. Set aside. Strip warm but not boiling. Butter a cover(s) and bake anoth- 1 loaf Positively Third Street Bakery thyme and parsley leaves from stems; large roasting pan, or whatever will er 30 minutes or until top is slightly gold-n-white bread put in food processor with sage leaves hold your stuffing and is oven-safe. A browned. 2-3 large yellow or white onions and pulse 2 – 3 times or until finely 13" x 9" cake pan does not qualify as a 1 whole stalk celery If possible, coordinate cooking times chopped. “large roasting pan” and will be woe- 30 fresh sage leaves so that stuffing’s midpoint is also the fully inadequate for this task. 10 sprigs fresh thyme Put herb mixture and celery-onion turkey’s endpoint. Transfer stuffing to 2 bunches fresh Italian (flat-leaf) mixture in separate containers and Wait. Did I say “stuffing”? Technically I a more conventional oven location, parsley refrigerate. Do the same with celery meant “dressing.” You can stuff the bird such as the coveted center rack, if 3 sticks unsalted butter leaves, onion ends, thyme branches with it if you want to, but cooking it out- desired. During last 30 minutes, finish 1 quart turkey stock and parsley stems (use them as aro- side the turkey has many advantages. It baking stuffing, allow turkey to tem- 1-2 cups cooked wild rice (optional) matics in the turkey cavity tomorrow). has more structural integrity, you can per for carving, boil and mash pota- 2 jumbo eggs, beaten Wash food processor so you can use it toes to perfection, carve turkey and sea salt and black pepper to taste make part of it ovo-lacto-vegetarian by for pie crust. Sweep up bread, veg- substituting vegetable stock, your bird arrange on platter, put all side dishes Tuesday. Go to co-op; pick up turkey etable and herb crumbs. Give yourself cooking time will be faster, you won’t in the good serving bowls, and call from local grower’s truck in parking a pat on the back for getting all the worry about getting a food-borne illness everyone to the table with a little silver lot. Estimate turkey’s size as approxi- messy stuffing prep work out of the from undercooked stuffing, and its assem- bell. Note: this will never happen. Your mately that of a 3-year-old child. way so all you have to do tomorrow is bly is not turkey-dependent. calculations will be completely off. But Wonder how you are going to get it assemble it. Resolve to find more ways unlike the toddler-sized turkey and the home. Realize that the front seat of to be organized and relaxed on major Get out the giant container of bread fussy potatoes, this stuffing is flexible and your small Toyota is the only option. holidays. Realize that your self- pieces and other stuffing components. forgiving. Keep it warm in the oven, and Enter co-op and buy all the stuff you improvement plans will probably go to Think to self, parsley … sage …rosemary dish it up when you’re good and ready; …thyme …heh heh, I get it. Pour melted need, minus one item which you will hell like they always do, but at least it’ll be fine. GG have to go back for later. Run into 65 you don’t have celery strings on your butter and stock over bread. Add cel- or 70 people you haven’t seen in a kitchen floor; be present in the while. End each conversation by claim- moment. ing that you have a turkey the size of a Thursday. Remove spare parts from 3-year-old child in the front seat of turkey cavity; place in saucepan, cover your car and can’t stay another with 1 quart water, and simmer. Allow minute. Check out. Think to yourself, turkey to temper; insert aromatics (an hey, it sure is busy in here. Don’t these apple is a nice addition) and begin people know it’s two days before roasting. Observe that, even with your Thanksgiving? What were they thinking? turkey on the lowest available oven Oh wait. Never mind. Schlep groceries rack, you cannot fit another rack in to car and put in trunk. Fasten passen- the upper-most slot and that is where ger safety belt securely around turkey. you were going to bake the stuffing. At home, unpack groceries. Dry bread Panic. Go about your Thanksgiving slices overnight on oven racks or other preparations. Listen to Lynn Rosetto area inaccessible to pets. Thank your Kasper’s Thanksgiving Day hotline on lucky stars you live in a climate where MPR. Shake head in pity for the hap- unheated back porch = walk-in cooler, less individuals whose still-frozen because there’s no way you’re going to raised-God-knows-how turkeys will be fit that bird in the refrigerator. Prepare served alongside stuffing from a box. turkey as desired — brine, dry rub, lay A BOX. on a bed of amethyst crystals, sing Peek in oven; observe that turkey has turkey songs you learned in kinder- shrunk a bit, as it is supposed to do. garten — or simply do nothing but Since it is now the size of a mere keep it cold, because as your local 2-1/2 year old child, the top rack fits in turkey grower will tell you, it’s perfect the oven. Cease panicking. As turkey just the way it is. roasts, siphon out some juice here and Wednesday. Wonder why your house there and add it to the simmering W H O L E F O O D S A C O M M U N I T Y C O O P 3

Here’s a recipe I’ve already shared with gentle boil again. Add juice of one Finally, cut the cheese into cubes. If GRILLED PORTABELLA one customer, since this Indian “cottage lemon. Milk will separate into white desired, lightly fry the cubes in the oil MUSHROOM SANDWICH cheese” does not seem to be available in curds and translucent whey. More of your choice until they are ever so this area. lemon juice can be added if needed to slightly golden colored (this increases Jim Richardson, Bulk Buyer aid the separation process. their firmness). 1 largish organic Portabella Over the sink, strain the curds and Paneer may be used in a variety of Mushroom Cap whey through the cheesecloth. If you Indian dishes, including Matar Paneer, Some Athenos Natural Gorgonzola wish, you may catch the whey in a pan Saag Paneer (spinach and paneer), etc. Cheese crumbles and use it as a base for sauces (works Please note that the Whole Foods Co- 1 organic Red Onion especially well in matar paneer, i.e., op has a fine selection of Indian sim- Handful organic Salad Greens 2 slices French Meadow Bakery peas and paneer in a curry sauce). mering sauces and other related edi- Healthy Hemp Sprouted Bread Once you have captured the cheese in bles that would work perfectly with Vegenaise the cheesecloth, draw up the corners your fresh Paneer. Spectrum organic Olive Oil of the cloth and tie them together. Suspend the bundle from a faucet over Slice onion. Mushroom may be sliced Mike Marble shows off his Gumby the sink (you may gently squeeze the Award or whole as you desire. Sauté mush- bundle to express some of the residual room and a couple of onion slices on whey). Allow to drain for a minimum PANEER low-medium heat in olive oil (avoid of 1 hour; I leave it there overnight high-heat cooking with olive oil). Toast (Homemade Indian “cottage cheese”) myself. hemp bread (world’s best bread), Mike Marble, Storekeeper Once the whey has drained away, form slather with Vegenaise (world’s best sandwich spread). Place mushroom 1 quart Milk (whole milk yields the the cheese into a block. Place on a and onions on bread, top with cheese most cheese) plate, then put another plate over it to Juice of 1 lemon further press the cheese (you may put crumbles and salad greens, consume Cheesecloth a book or other object on top of the with side of Bearitos brand organic second plate for weight). Allow to sit corn chips. Warning: mushroom will In a large pan, pour in one quart milk. for approximately 30 minutes. (This Jim gives a big thumbs up for the become very juicy so bring a napkin. Heat to a gentle boil, then remove part is exactly like working with tofu.) Mushroom Sandwich Makes one sandwich. from heat for approximately 15 min- utes. Return to stove and bring to a

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Tax Preparation for Regular People From W-2s to Small Businesses Earned Income Credit Itemized Deductions Investment Income Rental Income Small Businesses: Contractors, Therapists etc. Corporations Thomas J. Curran Enrolled Agent 15 years experience 4 GARBANZO GAZETTE A NOVEMBER DECEMBER savor the season thought it was a brilliant idea. But surprise, surprise. Recipes came using organic ingredients and some How wonderful it would be to in — wonderful, tasty recipes of all even included the PLU numbers for share our collective expertise kinds. Everything from appetizers to items found in bulk lest you think with our customers. To give our dog biscuits. On disk, via email, as you’re going to purchase your ingredi- Garbanzo Gazette membersI and other Gazette readers a attachments to emails, on the backs of ents elsewhere. Let’s just call the col- Published by Whole Foods Co-op mini-cookbook right before the holi- scratch paper, you name it. In some, a lection I received a glimpse into the 610 E. 4th St. • Duluth, MN 55805 days. Best of all, to save me time tablespoon was abbreviated with a T, world of the Co-op Staffer. Not as easy (218) 728-0884 • fax (218) 728-0490 before we open our new store. some with a TBS and some with Tbsp. (or possibly as brilliant) as I thought. All of the formats were different, illus- www.wholefoods.coop The rules I set were simple. All of the One thing all of the recipes had in STORE HOURS: ingredients for submitted recipes trating who of my coworkers were right brain thinkers and who lived in common, though, was a love of cook- 7 am – 9 pm Everyday (with the exception of alcohol) had to ing. Of using whole ingredients to cre- come from the Co-op. Stories to go the left brain. Some were comfort food Membership Costs: or holiday favorites. Some were born ate something loving, nutritious and along with each recipe and pictures delicious. With this issue, we’re shar- $100 per voting membership were encouraged as well. These of economy. There are vegan, vegetari- Further membership information is an, wheat free, dairy free and full fat ing our love with you. Cook, enjoy, recipes represent every department in and share a meal with a friend. We available at the Co-op the store. Newer as well as seasoned recipes. Despite most of our Staff being at least sometime meat eaters, feel honored to be a part of your The Garbanzo Gazette is published six employees. there were very few recipes including kitchen. times a year (January, March, May, July, meat. Most of the recipes specified September, November) for the mem- Bon Appetit! ber-owners and patrons of Whole Foods Co-op. The Garbanzo Gazette is CHUM colleagues Cully Pederson and The Hillsider Board of Directors decided it Preheat oven to 350F would be fun to support the first CHUM published by Whole Foods Community Maxine Proetz caught the spirit of the first annual Rhubarb Festival and began Rhubarb Fest by baking an item and Mix flours, oats, brown sugar and cin- Co-op, Inc. to provide information on experimenting about how to meld “south sponsoring a T-shirt tie-dye activity for the namon in a bowl; stir in butter. Press Whole Foods Co-op, the cooperative of the border” cuisine with rhubarb from kids. David Clanaugh identified a Rhubarb half the mixture into an ungreased 9- movement, food, nutrition, and com- the Northland. Cully who is married to a recipe from Theresa Millang’s The Joy of inch square baking pan. Top with munity issues. Views and opinions person of Mexican heritage, has Rhubarb (Adventure Publications, Inc. rhubarb. expressed in this newsletter do not developed an appreciation for Mexican 2004) as a starting point, but took his necessarily reflect those of the Co-op cuisine over the years, and often shares typical approach of substituting whole Mix Sucanat and cornstarch in a management, board or member-own- his cooking with colleagues. After Max grain items when he bakes. Wendi Carlson medium saucepan. Stir in water and ers. Submissions must be received one coined the term rhubanero, the culinary suggested substituting Sucanat to vanilla until blended. Cook and stir month prior to publication. The next team spent the better part of a month complement the whole wheat and rolled over medium heat until thickened. oats and there were also increased deadline is Thursday, December 1st. enticing colleagues with different Carefully pour over rhubarb. Sprinkle amounts of cornstarch, cinnamon and Refer submissions and questions to rhubarb-habanero salsa blends (mango, evenly with remaining crumb mixture. peaches, pineapple, cilantro). Hands vanilla. Whole Foods Co-op donated many [email protected]. Bake 1 hour. Serve warm or cold. down, the combination of rhubarb, of the ingredients and the Hillsider crew Refrigerate leftovers. Makes 9 Editor: Shannon Szymkowiak habaneros and cilantro emerged as the multiplied this recipe by 12 times when servings. Contributions: Members & Staff palate pleaser among CHUM staff they gathered at the Peace United Church members. of Christ kitchen for a combined baking Design: Kollath Graphic Design Whole roasted Yams with ~ and business meeting. Editor Toni Morse Printer: InstyPrints Tex-Mex Rhubanero and guest Dale Armstrong were also part Maple-Allspice Butter Mailing: Barcodes Plus of this project. Reprints by prior permission Cully Pederson & Lynn Fena, Board Member Maxine Proetz, Whole Foods Rhubarb Crunch The Garbanzo Gazette is printed on CHUM Rhubarb Fest 1 c Butter (2 sticks), room temperature 100% post-consumer recycled paper CHUM Rhubarb Fest 1/4 c pure Maple Syrup 1 c Rhubarb, chopped 1/2 t Salt with soy ink. This paper is recyclable. Crust & Topping: 3 c of Roma Tomatoes, diced 1/2 t Allspice 1/2 c Whole Wheat Flour The information in the Garbanzo 3 T Red Onions, diced 1/2 t ground Black Pepper 1/2 c unbleached White Flour Gazette is also available on our web- 3 cloves Garlic, diced 8 small Yams 3/4 c Rolled Oats site at www.wholefoods.coop 1 t Black Pepper 1/2 c Brown Sugar, packed Mix the first 5 ingredients in medium 1 Habanero Pepper with seeds 1-1/2 t Ground Cinnamon bowl. Preheat oven to 375F. Lightly removed 1/2 c Butter, melted pierce yams all over with a fork. Set 1 Serrano Pepper, chopped yams directly on oven rack; bake until Juice of 1/2 lemon Fruit (well, we know it’s a vegetable, tender when pierced with a skewer, but…): Place all the items into a blender and about 1 hour. Cut cross in top of each 4 c fresh Rhubarb, chopped grate for a short time. Add chopped yam. Using oven mitts to protect cilantro to taste. Serve with corn chips Filling: hands, squeeze yams gently together, or as a garnish. 1 c Sucanat forcing the crosses to open. Spoon 1 T 1-1/2 T Cornstarch butter into each yam. Serve, passing 1 c Water remaining butter separately. Makes 8 2 t pure Vanilla Extract servings. BEFORE RECYCLING THIS COPY of 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 Brew food Music a member temporarily inactive when (218) 279-BREW • www.brewhouse.net there is no current address on file. 600 E. Superior Street • Duluth MN 55802 Inactive members are not eligible for membership benefits and will not FRESH HANDCRAFTED ALES receive the newsletter. GOURMET SANDWICHES • VEGETARIAN MENU HOMEMADE SOUPS & CHILI GROWLERS TO GO • LIVE ENTERTAINMENT WHOLE FOODS A COMMUNITY COOP 5

This recipe comes from my aunt Suraiya TASTY! STUFFED DATES Sauté onion in olive oil for 5 mins. careful. At this point, add the steamed Karim of Montreal, Canada, who Stir in bulgur, chili powder and celery tempeh and sauté in the oil/tamari received a big bunch of rhubarb from a Jill Holmen, Training Coordinator seeds. Cook 3 more mins. Add bell mixture. Sauté until most/all oil is friend several years ago. After making To Be Stuffed: pepper and salt then pour in boiling absorbed and tempeh begins to some desserts with the rhubarb, she still A select amount of choice, fresh, water or vegetable broth. Cover tightly brown. Remove from pan and cool. had some rhubarb left over and threw it and let stand until all liquid is into some dal (red lentils) that she had Medjool Dates absorbed, about 20 mins. Top on your prepared salad and enjoy been cooking that day. The dal was a big That Which Is The Stuffing: this healthy deliciousness. hit with family members and she has 1. Adequate Amount of Cheese: Here’s a super easy way to give your been making it ever since. In the Indian Sheep Milk Feta is nice; otherwise favorite salad a little more substance. In subcontinent, lime or lemon juice is often CHEESY TOMATO PASTA wither a goat cheese or bleu-family fact, you can turn it into a meal. added to dals as the flavor really comple- Adapted from “Chef in Your Backpack” ments Indian food. This dal recipe is a cheese. ROASTED GARLIC SOUP very common way for red lentils to be 2. Chopped Nuts: You choose the Michael Olker, Assistant Front for garlic lovers! cooked. Lime or lemon juice can be variety, but not too many. Toasted is End Manager nice. added in place of the rhubarb, or left out Michael Olker, Assistant Front This has become a favorite canoe/winter entirely. Enjoy with rice and a curry of 3. Fresh, Minced Garlic: At least two End Manager camping dish for my wife and I. All of the meat and/or vegetables. cloves. prep work can be done at home making Masoor Dal (red 4. Fresh Lemon Juice or Zest: 15 large Garlic cloves, peeled cooking at camp a snap. It is one of the I happen to love more than less. Olive Oil (for brushing cloves) meals that we bring with that we want lentils) with Rhubarb 5. Maple Syrup to taste 4-1/2 c Vegetable Broth to eat the first night out, but we know 6. Fresh Ground Black Pepper to taste 1-1/2 c Water that if we wait it will taste even better. Suraiya Karim 7. Sea Salt to taste: not much 1/2 c Orzo Such a hard choice! For camping, keep 1 T chopped fresh Thyme OR the sauce separate until the night you 1 c Red Lentils (masoor dal) Assembly: 1 t dried Thyme decide to eat it. Then cook the pasta and 1/2 medium Onion, thinly sliced 1. Cut the dates open lengthwise 1/2 c fresh or thawed frozen Peas add the sauce from there. Don’t get me (about 1/2 cup) 2. Remove innards Salt and fresh ground Pepper to taste wrong, this is not just a camp quality 1/2 t Turmeric 3. Stuff sufficient “stuffing” into the food, we prepare it at home quite often! 1 t Garlic, finely chopped or Garlic date Preheat oven to 450F. Lightly oil bak- Paste 1 qt Stewed Tomatoes OR equivalent 4. Close up shop ing sheet, brush garlic cloves w/ oil 1 t Ginger, finely chopped or Ginger fresh (about 8-10 medium tomatoes) 5. Eat! and put on sheet. Bake for 10 – 15 Paste minutes (until soft and browned 1-1/2 c Brie, cubed 1/4 t Cayenne Pepper Note: A quick trip to the oven sure is around the edges. Remove each piece 2 cloves Garlic (more if you want) Salt to taste nice here, but be careful so they don’t as it’s done. Check often and don’t let 5 T fresh Basil, finely chopped 2 T Olive Oil 1 1/2 – 2 c Rhubarb, sliced dry out. them burn, as that will turn the soup 4 c Water 2 t Red Wine Vinegar bitter). When cloves are done, blend 2 T Oil 1/2 t dried Rosemary (optional) with 1 c of the stock until you have a 1/2 t Cumin Seed 1/2 t Salt smooth puree. Bring the rest of the 1 clove Garlic, thinly sliced 1/2 t ground Black Pepper 2 whole dried Red Chili Peppers stock (3-1/2 c) and the water to a boil. 1 lb shell pasta (or your favorite) 1 – 2 T fresh Cilantro, chopped Lower heat slightly. Add orzo and cook 1 T Parmesan Cheese, grated uncovered until tender (7 – 10 min- Wash red lentils well and soak in utes). Add thyme, garlic puree and In a large bowl, combine the toma- warm water for about 30 min and peas. Cook covered until the peas are toes, Brie cheese, garlic, basil, oil, drain water. In a deep pan add lentils, done (3 – 5 minutes if frozen thawed, vinegar, rosemary, salt, and pepper. water, onion, turmeric, ginger, garlic 7 – 9 minutes if fresh) and soup is Mix well. If time allows, this sauce can and cayenne pepper. Let it come to a heated through. Season to taste with marinate together in the fridge all day boil and then turn down the heat to salt and pepper. If desired, allow to and even overnight. It gains degrees of medium. Let it simmer for 15 – 20 Susan by her spices. stand and thicken. yuminess the longer it sits. Boil pasta minutes, till the lentils are cooked and till al dente and drain. Add sauce to soft (lentils should be soft when SPICY BULGUR PILAF TEMPEH TOPPERS pasta and heat together, stirring con- pressed between thumb and index fin- adapted from The Peaceful Palette stantly until the Brie melts and the Michael Olker, Assistant Front ger). Remove foam on top of the Susan Stone, Coffee, General tomatoes become soft. Sprinkle with End Manager lentils as it cooks. When lentils are Merchandise, Bulk Herb & Spices Parmesan cheese and enjoy! cooked, blend in a blender till smooth. Buyer 1 package any variety Tempeh (my Return to heat, add rhubarb and salt favorite is five grain) (to taste). When rhubarb is cooked, 1 Medium Onion 2 T (or as needed to prevent sticking) break up rhubarb pieces with a spoon. 2 t Olive Oil Canola Oil Turn off heat. In a small fry pan, heat 2 Garlic Cloves, minced Tamari (to taste) oil, add the dried chili peppers and 1 c uncooked Bulgur garlic. Sauté for a minute, then add 2 t Chili Powder Cut the tempeh in half (long ways) cumin seed, cook a minute until garlic 1 t Ground Cumin and then cut each half into 1/2" slices. is lightly browned. Pour this hot oil 1/8 t Celery Seeds Steam tempeh strips for 15 minutes. mixture into hot lentils and stir. Top 1/2 Red Bell Pepper, diced Combine canola oil and tamari in skil- with cilantro and serve with hot rice. 1/2 t Salt let. Heat pan and stir contents. There 1-3/4 c boiling Water or Vegetable will be some popping and spattering Stock CREAMY CUCUMBER DIP as the oil and tamari mixes, so be adapted from The Peaceful Palette Susan Stone, Coffee, General Merchandise, Bulk Herb & Spices Buyer 2 Cucumbers 1/4 c Red Onion, finely sliced 1 lb. Firm Tofu 3-1/2 T Lemon Juice 2 Garlic Cloves, peeled 1/2 t Salt 1/4 t Coriander 1/4 t Cumin Pinch Cayenne Peel, seed and grate cucumber. Let stand 10 minutes, and then squeeze out excess liquid. Place in a bowl with the red onion. Place remaining ingre- dients in a blender and blend until smooth. Pour over cucumber mixture and mix well. Chill 2 to 3 hours before serving with pita bread or chips. 6 GARBANZO GAZETTE A NOVEMBER DECEMBER

These recipes are few of my favorites SPICED RICE PUDDING CURRIED PEAS AND staff news frequently made in my kitchen. I hope (INDIA) POTATOES (INDIA) you enjoy them as much as I do. Congratulations to our talented gaggle Cynthia Peacock, “Extending the Recipe borrowed from “Extending the of gumby award winners!!!! Remember the spices and seasonings listed per recipe can be adjusted to Table…A World Community Cookbook” Table…A World Community Cookbook” Receiving and sharing gumby accommodate your taste buds. I tend to Lupita Marchan, Front End by Nancy Kinsinger Halder #1: use the quantity as a guideline and add a Assistant Lupita Marchan, Front End bit more... Assistant Jim, Karl, and Mike Marble for good- Place in saucepan: naturedly shoveling and cleaning up PUMPKIN BREAD In medium saucepan, heat: the gargantuan salad dressing spill in 1/2 c Long Grain Rice the basement. “Good gallant men, Lupita Marchan, Front End 1 c Water 2 T Oil these three.” Assistant Add and sauté: Bring to boil, cover and simmer 10 2-1/2 t Ginger Root, grated 1-1/2 c Sugar OR 1 c Honey Receiving and sharing gumby minutes. Add: 2-1/2 t Garlic, chopped 1/2 cup Vegetable Oil #2: 1 cup onion, chopped 2 Eggs 3 c Milk or Soy Milk 1 tsp. salt Front Enders Julie, Rain, Eriq, and 1-2/3 c Flour 1/3 c Brown Sugar, packed Candace for their consistent goodness 1/4 t Baking Powder 2 Bay Leaves When onions are brown, add: and for filling in a ton of short-shifts 1 t Baking Soda 2 Cardamom Pods without so much as a grumble. 3/4 t Salt 1-inch Stick Cinnamon 1 T ground Cumin Can you believe all of the new Staffers 1/4 t Cinnamon 2 whole Cloves or ground Cloves 1/2 t ground Turmeric just waiting to serve you? You’ll be 1/2 t Cloves pinch of Salt 1 t ground Red Pepper seeing old faces in new places as well. 1/2 t Nutmeg 1/4 c Raisins Stir in: Make sure you say “hi” to a terrific 1 c strained canned pumpkin (16 oz) 2 T Unsalted Cashews, chopped crew… OR baked Butternut Squash (optional) 3 medium Tomatoes, chopped 1/2 c chopped Nuts Frank Von Poppen, Kitchen Supervisor Return to a boil. Cover and simmer 1-1/2 T Cilantro, chopped OR ground 1 c Raisin Wolfgang Littlewolf, Counter over low heat 30-45 minutes, stirring coriander Supervisor Thoroughly mix together the first 3 occasionally so mixture does not stick Cook 5 minutes, until liquid Avy Jackson, Cook ingredients. Sift together the dry to bottom of pan. When mixture is evaporates. Add: Jackie Bradley, Cook ingredients and add to the sugar thickened, remove from heat and stir Bambi Cerys, Cook mixture. Mix well. Add pumpkin, in: 1 large Potato, cubed Vicky Carper, Cook nuts, and raisins. Pour into greased 3/4 c Water Chad Terch, Cook 1 t Vanilla bread pan and bake at 350F for 45 Dolores Meidl, Cook Stir well. Bring to boil. Simmer, minutes. Chill and serve as dessert, snack, or Moriah Brooks, Cook covered, 10 minutes. Add: breakfast food. Christie Culliton, Cook 3 c frozen Peas Kathy Thomas, Cook Mark Winans, Cook Simmer 5 minutes, or until potatoes Kim Grinde, Counter and peas are tender. Garnish with 1 T. Laura Jensen, Counter cilantro, chopped. Serve over rice as a Heather Telschow, Counter main dish, or as side dish with curry Jason Kokal, Deli Counter meal. Ingrid Larsen, Deli Counter Emily Demmer, Deli Counter Aubrey Lodahl, Deli Counter Katie Pokela, Deli Counter Travis Erickson, Dish/Prep Mike Colvin, Dish/Washer-Prep Chris LaGraves, Shift Leader Maria Hickey, Shift Leader Steve Perry, Shift Leader Jay Newkirk, Shift Leader Andrew Carbonneau, Store Keeper Christina Cotruvo, Finance Manager Colleen Kelly, Human Resources Manager Julia Unulock, Administrative Assistant Rae Lynn Monahan, Assistant Merchandising Manager Jill Hall, HBC Buyer. Steven Pohl, Front End Coordinator Shelly Baer, FE Assistant Jeremy Francisco, FE Assistant Aaron Hoffmeister, FE Assistant Colleen Hoppe, FE Assistant Jonathan Kresha, FE Assistant Karen Salisbury, FE Assistant Stephanie Blohm, FE Assistant Necia Cochlin, FE Assistant Maria Johnson, FE Assistant SEE WHAT YOU'RE GETTING... Jeremiah Peterson, FE Assistant Carol Kari, FE Assistant skip the web Vikki Swenson, FE Assistant and shop local Semblesque, a Duluth-based dance and performance company, will be presenting a re-vamped version of last ECO GIFTS FOR year’s show, “Do Your Own Research,’ at the Hibbing Community College EVERY AGE Friday and Saturday, November 18th & 19th at 7:30pm. Performers include some of your familiar co-op faces: Gift certificates Jill Hall, HBC Buyer, Jill Holmen, Training Coordinator, available Wolfgang Littlewolf, Deli Counter Mgr., Jay Newkirk, Shift Leader, David Everett, Produce Asst. & The Green Mercantile Jim Richardson, your Bulk Buyer and 209 East Superior Street Gonzo Science writer. Tickets are Duluth, MN 55802 available at The Howard Street 218-722-1771 Booksellers, or call the box office at Hours: M-F 10-6, Sat 10-5 218/262-7377 for reservations. WHOLEWHOLE FOODSFOODS AA COMMUNITYCOMMUNITY COOPCOOP7 7 MEMBER FEATURE welcome, new members! Vicki Sue Sauville Shannon Solberg Jacqueline Spread the good word! Cameron Hubley Joan Henrik Knudsen the Vickie J Carlson Cody Chamberlain Sue Anderson 750750 Mary Ellen Owens Jane Herbert Elizabeth Peak seasonal 70000 Emily Gaarder Martin Maclean Brad Person 650650 Aaron Bastien Linda Sandahl Stacia Donovan 600600 Melissa Winkler- Helen Makela Cynthia Seiler table We have set a Korte Suzanne Keithley- Julianne Stoppel by Bonnie Williams Ambrosi, 550550 goal of 750 new 500500 members before Laurie Occhino Myers John Talbert member 450450 July 1, 2006. The 147 Mahtabadded to 37 Loudis Jill Douville Schulze Robert McFarland “I’d like to eat tofu, but I don’t know 400400 graph shows where ?????Devin Nielsen Ann Sudoh Matthew Evingson what to do with it.” Have you heard we are so far as of 350350 TotalGeorge 184 ?? Hovland Tina Mayer Charlotte Fields this from parents or other newcomers 300300 September, 2005. Jame Henneman Cassandra Vora Kevin Heaslip to the health food scene? Or does your We have a long waylast GG listed 84 250250 Angela Schweiberger Elizabeth Homola Tom Davidson family complain about the bland white to go, but with the members... so the chunks you try to serve them? Or 200200 correctChristopher total is 231 Barker Megan O'Hern Sally Saylor encouragement of perhaps your kids are hankering to 150150 current members, Catherine Nachbar Amy Lewis Heather Bloom take over the kitchen and make some 100100 new members are Elizabeth Holliday Candace Haagensen Thomas Ferrian meals. Here’s an easy way to prepare 5050 just a stone’s throw David Linder Greta Hagg Susan Magnuson tofu that will appeal to all! 0 away. Maggie Fink Barbara Bensen Alison Welsh Be sure to use firm tofu for this. Linda Riesland Elaine Peyton Michele Stetson Many people who are unfamiliar with tofu don’t realize that there are two Judith Bowman Alice Wien Joanne Elliott Claire Hanlon Betty Klasnya very different styles of tofu available. Barb Hanson Katie Schmitz Judith Karon Max Mogren Robert Nelson Firm Chinese-style tofu is the one we John Gould Mary Jo Brown Sandra Peterson Julia Unulock Rachelle Bakke prefer for stir-fries and sandwiches. Lisa Stock Sarah Leininger Marshall Hampton Erik Hahn Brett Rasmussen Soft or silken Japanese-style tofu, such Jesse Gardner-Drubin Lauren Quigley Judy Boots Wanda Budnick Sidney Walsh as Mori-Nu, is ideal for blended dips, Erin Sather Kristy Meidenreich Pamela Lee Lake Bruce Pettit Marilyn Sweetnam puddings and desserts. Furthermore, firm tofu can be frozen and then Lori Ann Pykkonen Samya Peterson Jonathan Kresha Nicholas Zlonis Jeremy Francisco thawed out for a completely different Ann Marie Moen Wilma Knutson Bozidar Djuranovic Joseph Lofgren Susan Skytta texture—more chewy and crumbly— Angela Koskela Marisa Melanie Lundell Kathryn Fuhs Catherine Wright very useful in some dishes. Bruce Lupfer Hoogenakker Jefffrey Kunns Jeffrey Borling David Leland The Co-op also stocks several Cathryn Andberg Kate Kulas Debra Anderson Adam Sundberg Sandra Scharnott delicious varieties of baked tofu, which Karen Keenan Carroll Nygarrd Naomi Yaeger Anne Woods Cheli Ruud is already marinated and ready to slice into sandwiches, salads, grain dishes, Lucas Thorne Melanie Dubla Kathleen Safe Diane Madsen Michael Pfau etc. The following recipe is along the Anna Cook Barbara Soder Kate Gabler Tammi Litwin Shelly Baer same lines but softer and, being Stephanie Devine Elizabeth Metzen Beverly Miller Olaf Kuhlke Patricia Streitz homemade, it’s a little cheaper and Tobi Mackey Lucy Pooler Megan Saari Portia Johnson Todd Campbell you can adjust it to suit your own Scherrie Foster Jill Torres Margaret Seely Deb Bugge Carol Pearson taste. It’s a good recipe for kids in the kitchen. (Our 8-year-old daughter Anna Blake Carolyn Cynthia Grindy Kathryn Maki Charlie Boschor II Elizabeth Nelson made barbecued tofu for our family for supper one night.) In Ayurvedic terms, tofu is a sattvic MEXICAN CHOCOLATE In a small saucepan over medium half of the milk mixture. Add the (balanced) food, fairly easy to digest PUDDING heat, warm the milk, chocolate, sugar vanilla extract. for all constitutions, particularly when and cinnamon stick. Cook, stirring From “Your Organic Kitchen” Return the saucepan to medium heat it is cooked. It is somewhat sweet and often, for 5 mins. or until the astringent with a cooling energy, by Jesse Ziff Cool and cook for 3 mins. or until chocolate melts. Set aside for 15 mins. making it especially appropriate for simmering and the pudding coats the (This was the cookbook reviewed in fiery Pitta. It’s a great protein food, of Return the saucepan to medium heat back of a spoon. the Sept/Oct Gazette) course. and bring the mixture to a simmer, Pour into 6 custard cups. Cover each 2 c Whole Milk whisking occasionally. Remove from BARBECUED TOFU 5 oz. Unsweetened Chocolate, grated the heat. Remove and discard the with plastic wrap and refrigerate at Carefully slice one block of firm tofu 3/4 c Sugar cinnamon stick. least 2 hours. into six small rectangles, as though 1 Cinnamon Stick, broken in half Makes 6 servings. 6 Egg Yolks Place the egg yolks in a medium bowl you were slicing a loaf of bread. 1 t vanilla extract and beat lightly. Gradually whisk in Arrange the slices in an oiled baking pan. Stir together in a bowl: 2 tbsp. ketchup The Birth You Want: 2 tbsp. prepared mustard 2 tsp. maple syrup Planning for Natural Childbirth 2 tsp. sesame oil Preparing you for natural childbirth in any setting (Notice that the first two Classes start monthly! measurements are TABLEspoons, the second two are TEAspoons) Spread half of this mixture over the tofu slices. Bake at 350 degrees for 15 minutes. Carefully remove the pan from the oven and use a pancake turner to gently turn the slices over. Spread on the rest of the barbecue sauce and A new, independent childbirth education option! return the tofu to the oven for another 10 minutes. Convenient downtown location Small classes Serve hot over rice. Or let it cool a bit In-home classes available and eat in a sandwich.

Questions? 428-0338 or 724-8025 www.doulaluna.com Monica Liddle, ND, is a Naturopathic Midwife in private practice. Jana Studelska is a certified doula and midwife’s assistant. 8 GARBANZO GAZETTE A NOVEMBER DECEMBER

ven novice cooks spend time soup. Add chives at the last moment Sage — an aromatic herb with dusty in the kitchen working on to hot foods, since heat diminishes its green leaves enhances the flavors of board of recipes for the holidays. Often flavor. other strongly flavored foods. Use in with a foray into the culinary dressings, sausage, salted herb mixes, artsE comes the uncomfortable meeting Dill — comes in two ways. Mature dill sauces and tea. Add to beans, chili and directors with an unfamiliar ingredient. One with its seeds has flavor reminiscent other hearty soups and stews near the Jeri Brysch such group is fresh culinary herbs. You of caraway and is a must for making end of cooking. [email protected] see them in the store in small pickles. The feathery dill weed has a Treasurer packages or bunches, and usually you mellower yet fresher flavor and is a French tarragon — has a slight Finance Committee (Chair) walk past them because you know little great companion with eggs, cream bittersweet flavor and an aroma GME Committee about them. You’re not alone; even sauces, fish or poultry, or homemade similar to anise. Commonly known as Membership Committee many accomplished cooks are a little dressings. a vinegar flavoring, its distinctive Term expires 2006 shy around them. So what are they and flavor is also found in pickles, relishes, Sorrel — is very popular in French prepared mustards, and sauces. It why use them? They are a good way to cooking. Sorrel has a lightly tart flavor Chad Coffey change basic foods into a special or goes well with fish, meat, soups and [email protected] that balances the fat content of many stews, and is often used in tomato and favorite dish. Think of them as foods such as cream soups, sauces Secretary secondary seasonings whose job is to egg dishes. Food Policy Committee (Chair) and rich egg dishes. It enlivens fish or complement and enrich the taste of GME Committee even a basic burrito. Thyme — has a subtle, dry aroma and your raw ingredients. a bright flavor that is often found in Membership Committee Sweet marjoram — is versatile culi- Term expires 2006 Here are some basic rules that apply poultry or stuffing seasonings, fish to virtually all herbs: nary herb with an aroma similar to its sauces, chowders and soups. It goes cousin oregano. Though similar in fla- Chris Edwardson well with lamb, in eggs or custards and 1. Fresh herbs have both more and vor, marjoram has a more delicate [email protected] less flavor than dried ones; is often is combined with tomatoes. Vice President Board Recruitment Committee 2. Substitute Finance Committee fresh herbs for Membership Committee dried using a 3- Term expires 2006 to-1 fresh to dry ratio; Lynn Fena fresh perspectives [email protected] 3. Fresh herbs Board Recruitment Committee have subtle and culinary herbs elevate everyday dishes Food Policy Committee delicate flavors. Membership Committee (Chair) Prolonged cooking causes them to taste, a sweeter smell, and a soft soapy Term expires 2007 lose their fragrance and their flavor; feel to the leaves. Popular in Asian Blending In and the Mediterranean cuisines, it’s Now that you know what to do with Erik Hahn 4. Add fresh herbs near the end of the good in everything from sausages to fresh herbs you may be wondering [email protected] cooking time. Fresh herb fl avors baking bread, or to intensify the rich- what fresh herbs work well together Food Policy Committee develop very quickly so to get the most ness of onion soup. Add near the end for different foods. Try these combina- Membership Committee from them, they shouldn’t cook in liq- of the cooking time to avoid loss of tions and suggestions from Term expires 2007 uids for more than about an hour; and that delicate flavor. Shenandoah Growers, Inc.: Theresa Koenig 5. Dried herbs have some of their fla- Lemongrass — is prized for its lemon Seafood blend — chives, dill and [email protected] vor concentrated, which makes them flavor and aroma that adds a sparkle lemongrass, all used in seafood cook- Board Recruitment Committee seem stronger. Drying them, however, making many dishes and soups more ery because of their strong, sympathet- Term expires 2007 causes some of the fresh herb’s subtle refreshing. Its greenish brown stalks ic flavors. tastes or flavors to be lost or dimin- can be used whole in a soup or stew Poultry blend — marjoram, sage and Jean Sramek ished. or can be slightly crushed or chopped thyme are a natural for chicken, [email protected] Let’s look at some of the more popular into small pieces to help release its turkey, duck, Cornish hens, and game President juices for stir-frying. Food Policy Committee herbs that can bring the most pleasure birds. once you understand how to use GME Committee (Chair) Oregano — Intensely flavored and a Pasta blend — basil, marjoram and them. Term expires 2007 heavy aroma make this herb great for oregano. This combination is favored Bay leaves — are used in soups, stews, Italian cooking, egg, or cheese-based for making Italian-style tomato sauces. Sharon Murphy, General Manager meat and vegetable dishes. Bay leaves foods. Though strong it is still not Whole Foods Co-op Soup blend — oregano, rosemary and are pungent and have a sharp and bit- overwhelming to other herbs. Chop or 1610 E 4th Street thyme is an important herb combina- ter yet unique taste. Add fresh bay crush oregano leaves to release its fla- Duluth, MN 55805 tion for minestrone and other hearty leaves early in the cooking process to vor for tomato sauces, vegetables or 728-0884/w meat dishes. soups. GG 728-0490/fax release the most flavor; unlike most 724-7998/h herbs, they can be boiled for hours. Rosemary — has deep green leaves References this issue: Univ. of Illinois at [email protected] Remove them at the end before service. resembling pine needles, a slightly Urbana-Champaign, College of Agriculture, Cooperative Extension Service, Circular WFC web site: www.wholefoods.coop Chives — most everyone has tried resinous taste and very distinctive 1227, www.ag.uiuc.edu/~vista/html_pubs/ aroma that you won’t forget. This ver- DRYING/dryfood.html#herbs, Address to communicate with these on potatoes or seen them as an satile herb is wonderful in bread, www.freshherbs.com, Shenandoah entire Board and General Manager: attractive garnish on dishes. With Growers, Inc. [email protected] their mild onion flavor, chives won’t lamb, pork, and chicken, and added to overpower the flavor of fish, eggs or potato cooking water. To speak to a Board Member or the General Manager, call the store at 218/728-0884

mission statement DEEP WATERS The Whole Foods Co-op is committed to the Cooperative Principles, to Therapeutic Massage & Bodywork providing its members, patrons and 5 North 19th Ave. East community the highest quality nutritious whole foods, and to the Duluth products and practices which make positive changes in the life of its community, employees and environment.

co-operative principles Refresh your body 1. Voluntary and open membership. Quiet your mind 2. Democratic member control. GIFT CERTIFICATES AND PACKAGE RATES AVAILABLE 3. Member economic participation Call TODAY to schedule an appointment 4. Autonomy and independence. 5. Education, training and information. 218.590.1139 Andrea B. Crouse is a Nationally Certified 6. Cooperation among co-ops. Massage Therapist with additional training in 7. Concern for community Cranio Sacral Therapy and Reiki energy work. W H O L E F O O D S A C O M M U N I T Y C O O P 9

VANILLA SOY DREAM COCONUT BREAD 1 5-oz can Red Kidney Beans, rinsed TRINIDAD PEPPER AKA and drained WITH BLUEBERRY AND Lyndon Ramrattan, Produce 1/2 c Coconut Milk “MOTHER-IN-LAW” SAUCE BROWN RICE SYRUP Assistant 2 t Curry Powder Lyndon Ramrattan, Produce 1/2 t dried Thyme TOPPING 3 c All Purpose Flour Assistant 1/2 t freshly ground Black Pepper 1 Egg, well beaten Jim Richardson, Bulk Buyer 1/2 t Salt **Due to the generally spicy hot flavor 1 T Baking Powder of peppers, children and other pepper You will need: 1 t Vanilla In large saucepan, heat oil over medi- sensitive persons should not consume 1 c Evaporated Milk Organic Vanilla Soy Dream frozen um heat. Add onion, bell pepper, garlic this condiment, unless they are intend- 1 t Salt dessert and Scotch bonnet pepper and cook, ing to do so. 2 c finely grated Coconut Organic fresh blueberries (if out of stirring often, until vegetables begin to 4 oz. Unsalted Butter, melted & cooled season substitute thawed organic soften, about 5 minutes. Stir in water, 12 Habanero, Jalapeño or Scotch Bonnet Hot Peppers frozen blueberries) Sift the flour, baking powder, and salt rice, beans, coconut milk and season- 1 c chopped Shallots or Scallions Organic Lundberg brand brown rice together. Mix in the sugar and coconut. ings and bring to a simmer. Reduce 10 garlic cloves, minced syrup Add the egg, milk, vanilla, and butter, heat, cover arid until rice is tender and liquid is absorbed, 1 c Lemon or Lime Juice Scoop Soy Dream into a bowl, cover mixing lightly but thoroughly. Divide 1/2 c Extra Virgin Olive Oil with blueberries, and drizzle to taste the mixture between 2 greased 9-by-5- 15 to 20 minutes. Fluff rice with fork 1 c White Vinegar with brown rice syrup. loaf pans. Fill each about 2/3 full. and let stand, covered, 5 to 10 minutes. Salt and Black Pepper to taste Sprinkle with sugar and bake in a 350- Spoon rice onto plates and serve hot. Consume. Report to Heaven. Add ingredients to a blender or food degree oven for about 55 minutes, or Serves 4. until a cake processor. Blend until chopped or to TRINIDAD SWEET tester comes desired texture. Store in a glass jar or out clean. Let freeze extras in a plastic bowl in the BREAD loaves cool par- In the southern islands of the Caribbean, refrigerator. Exercise extreme caution Lyndon Ramrattan, tially in pans. matriarch East Indian women have when handling, not fun to get in your Produce Assistant Then turn out evolved a very predictable hot and fiery eyes. on cake rack. kitchen culture, supposedly in an effort to A traditional coconut and Makes 2 9-inch “initiate” their newly wed daughter-in- fruit bread from the island of FRESH TOMATO loaves. laws. Out of the family kitchens, which Trinidad in the Caribbean. are mostly inhabited by the ever- SPAGHETTI SAUCE Original recipe yield: The term “cook- dominant mother-in-law, comes a recipe, Alaena Diamon, Lake Superior 12 servings. up” is a which is thought to be a well fitting Herbalist Guild Caribbean description of a typical East Indian 2 T Olive Oil 1/2 lb Butter, softened expression that mother-in-law. Hot and spicy, mixing and 3 or 4 cloves of garlic, chopped 4-1/2 c Sugar refers to a dish not minding your manners around this 4 Eggs, beaten Fresh Herbs — Rosemary, Parsley, Lyndon Ramrattan, Produce Assistant that incorpo- lady will surely bring a tear to your eyes! Marjoram, Thyme & Oregano 1 c Evaporated Milk rates the ingredi- 2 t Almond Extract Adding small amounts of other finely 2 or 3 Sweet Banana Peppers, chopped ents you have on-hand in the kitchen. In chopped vegetables such as carrots, bitter 4 c fresh Tomatoes (red and yellow if 9 c All Purpose Flour this version, we combine rice, beans and 9 T Baking Powder cucumbers, yellow onion, garlic, radish, you have them), wedged vegetables with a little coconut milk and 1 t ground Cinnamon daikon radish, or black radish, and Salt and Pepper to taste curry powder for a zesty tropical flavor. 6 c shredded Coconut cilantro can vary this recipe. Spaghetti Parmesan Cheese or non-dairy 1 c mixed Dried Fruit (figs, currants, Have fun and keep your fingers out of CARIBBEAN COOK-UP RICE “sprinkling” Cheese papaya, mango, etc.), chopped OR your eyes! use chopped fruit soaked for a week Lyndon Ramrattan, Produce Assistant Pour olive oil in a large pan. Add garlic in cherry brandy or cheap wine to the oil, along with a diced sprig each 1 c Raisins 1 T Canola Oil of the herbs, fresh from the Preheat oven to 350 degrees F (175 1 medium Yellow Onion, diced Garden if possible (or any combination degrees C). Grease two 5x9 inch loaf 1 medium Red Bell Pepper, seeded and of what is available). Sauté the garlic pans and set aside. Blend together the diced and herbs for just a minute until they butter, sugar, eggs, evaporated milk 2 or 3 cloves release their aroma, then add the sweet and almond extract. Sift together the Garlic, minced banana peppers, seeds and all. Add flour, baking powder and cinnamon. 1/2 Scotch tomato wedges (as much as you want, Add to wet ingredients and stir. Add Bonnet Pepper, seeded and but at least 4 cups). Don’t bother peel- coconut, coarsely mixed dry chopped minced ing them... the peelings are healthy fruit and raisins. Mix well and pour (optional) fiber. Cook just until tomatoes are into prepared loaf tins. 3-1/2 c Water releasing their juices. Ladle it over Bake for 30 to 35 minutes or until a 2 c uncooked your cooked spaghetti. Sprinkle with toothpick inserted in the center comes Long-Grain Parmesan cheese and enjoy! out clean. Remove from pans and cool White Rice on wire rack

Acupuncture Richard Tosseland, L.Ac. Licensed Acupuncturist

Christal Center 394 Lake Avenue South Duluth, MN 55802 218-722-2411

Acupuncture Chinese Massage Herbs Nutrition Tai Chi Qigong 10 GARBANZO GAZETTE A NOVEMBER DECEMBER

top, keeping sides and ends even, and Butter Sauce: MEDITERRANEAN PASTA spread with more filling — end with 1 c organic Florida Crystals Evaporated plain slice on top. Repeat process for Cane Sugar (PLU 394) SALAD each loaf. Gently press the loaf togeth- 1/2 c organic Salted Butter (1 stick) Debbie Manhart, Store Manager er to make it as compact as possible. 3/4 c organic Heavy Whipping Cream 1 package Bionature, organic Wrap in waxed paper and chill for two Cook for 10 minutes in a double boil- Chiocciole Pasta, cooked al dente, or more hours until filling is firm. er. Serve warm over Cranberry Cake. drained and cooled THE FROSTING: 1 c Dried Tomatoes, hydrated in 1/2 12 oz Semisweet Chocolate, cut or In 2003, Justin, Jill, and Debbie got cup hot water, drained and chopped break into small pieces together before the holidays and experi- 1 c Kalamata olives, pitted (you can Sharon is smiling at 1/4 c Strong Black Coffee mented with several different items to buy them pre-pitted) and chopped another tasty Cassata 1/2 lb Unsalted Butter, cut into 1/2" create the Deli’s holiday menu. This is 1 c raw Pumpkin Seeds the bread stuffing recipe that we created. CASSATA ALLA CO-OP pieces and thoroughly chilled DRESSING: Sharon Murphy, General Manager Melt the chocolate with the coffee in a BREAD STUFFING W/ 1/2 c organic Olive Oil heavy saucepan over low heat OR in 1/4 c organic Balsamic Vinegar THE LOAF: WILD RICE & APPLES the top of a double boiler, stirring con- 2 T organic Lemon Juice Sift 4 c Gold n’ White Flour stantly until chocolate is completely Justin Hemming, Assistant 1/4 c Romano Cheese, grated 1/4 c shredded ParmesanCheese Sift again with: smooth. Remove pan from heat and Produce Manager 1 bunch organic Green Onions, 1 t Salt beat in chilled butter, one piece at a Jill Holmen, Training Coordinator chopped 2 t Baking Powder time. Continue beating until mixture Debbie Manhart, Store Manager 2 t Basil, dry, organic 1/2 t Mace is smooth. Then chill this frosting 1 t granulated Garlic, organic Cream very well 1-1/2 c Butter until it thickens to spreading consis- 3/4 c Wild Rice 1 t Sea Salt tency. With a small metal spatula or 2 c Water Add 3 c Sugar and continue creaming table knife, spread the frosting evenly 1 loaf French Bread, small cubes Combine dressing ingredients. After until light over the top, sides and ends of each 4 ribs organic Celery, chopped pasta is cold, combine all ingredients. Add 8 Eggs, one at a time and contin- thoroughly chilled loaf, swirling it dec- 1 organic Yellow Onions, chopped 1 organic Apple, cored and diced ue beating well after each oratively. Cover loosely with waxed HERBED NEW YEAR’S paper and let the Cassata “ripen” in 1-2/3 c organic Vegetable Stock, Add flour mixture alternately with: the refrigerator for 24 hours. Tightly Imagine brand SOUP double wrap the Cassata if you are 1/2 t Sage, ground, organic Michael Karsh, Produce Manager 1 c Milk 1/2 t Marjoram, dry, organic freezing it. 2 t Vanilla 1/2 t Oregano, dry, organic 3 T Olive Oil 2 T Brandy or Marsala or Rum 1 large Onion, chopped This recipe is from my Aunt Margaret 1/4 t Black Pepper, organic Flavoring 5 cloves Garlic, minced Halverson’s collection. She worked at 2 t Sea Salt 1 bunch Chard, stemmed Stir only until well blended. Bake in 1 T organic Olive Oil General Mills for over 40 years and came 1 t dry Basil greased 9" loaf pans for one hour at home with some very delicious recipes. Bring wild rice in the 2 cups of water 1/2 t dry Oregano 325 degrees. This cake has been one of our family tra- to a boil, partially cover and cook for 1/2 t dry Thyme ditions for both Thanksgiving and Makes 3 loaves. 35-45 minutes until rice is done. Cut 1 T dry Sage Christmas. French bread with crusts into small 2 large Carrots, medium dice THE FILLING: cubes and bake on a pan for approxi- 1 large Sweet Potato, peeled & diced 1 lb Ricotta Cheese (15 oz container CRANBERRY CAKE WITH mately 5-7 minutes until dried out but 6 c Water will do) BUTTER SAUCE not brown. Melt olive oil in a large pan 1/2 c Barley 2-3 T Heavy Cream Caroline Shallman, former HBC and add celery and onion, cook until 2-1/2 c Kidney Beans, cooked 1/4 c Sugar Buyer onion is translucent. Add herbs and Freshly ground Black Pepper to taste 3 T Orange Liqueur or Orange diced apple and cook another minute Mellow White Miso to taste Flavoring Cranberry Cake: or two. (Don’t add stock just yet) Add Heat oil in a large soup pot. Add 3 T Craisins (dried cranberries), 1 c organic Florida Crystals Evaporated dried bread cubes, stock and cooked onion and garlic and sauté 5 minutes, coarsely chopped Cane Sugar (PLU 394) wild rice (extra liquid is okay) to above or until onion is transparent. Chop 2 oz Semisweet Chocolate, coarsely 2 c organic enriched, unbleached mixture and stir to combine all. Place Chard stems crosswise into 1/4-inch chopped White Flour (PLU 422) in a glass baking pan and cover with thick ribs and add to onions along 2 t Rumford Baking Powder foil. Bake for about 20 minutes. With a sharp, serrated knife slice off with dried herbs. Finely dice chard 1 large organic Egg (I like Larry Remove cover and bake 5 minutes end crusts and level top of each loaf if Schultz’s best) leaves and add to mixture. Sauté 5 uncovered. it is rounded. Cut loaves horizontally 3 T organic Salted Butter, melted minutes. Add carrots and sweet pota- into 1/2" to 3/4" slabs. Beat ricotta 2 c whole Raw Cranberries (rinsed and toes and sauté 2 minutes longer. constantly, and then add the cream, Caroline gave me a lid off of a deli dried) container from another co-op with a list Sprinkle with barley and add water. sugar and liqueur. With a spatula, fold Bring to a boil; reduce heat and sim- in craisins and chocolate. Divide fill- Mix in order given. Place in a round of ingredients and asked if I could re- create the salad. After about 6 months of mer 30-40 minutes, until veggies are ing into three portions. Center bottom cake pan that has been greased and tender. Add beans and bring back up slab of loaf on a flat cake plate and floured. Bake at 375F for about 35-40 it sitting in my in-box, I bought the ingredients and brought it home, where I to a boil. Remove from heat. Grind spread with part of one portion of fill- minutes. Serve warm with Butter pepper over soup and let cool 15 min- ing. Carefully place another slab on Sauce. then tried to re-create this salad. According to Caroline, I got it just right. utes. Stir in miso to taste, about 1/3 - 1/2 cup. Serve with a nice, dense bread.

GARLICKY ALFREDO Jessica Belich, Coordinator 2 T Butter (I like Organic Valley) 2 large cloves Garlic, minced 2 c Heavy Cream (again, I like Organic Valley) 2 T Parmesan Cheese, grated 1/8 t ground Nutmeg Pinch Salt Pinch black or white Pepper 1 pkg. Rising Moon Organics Ravioli Melt butter in skillet over medium heat. Sauté minced garlic until lightly browned. Stir in heavy cream, Parmesan cheese, nutmeg, salt and pepper, stirring frequently. While con- tinuing to stir, heat until little bubbles appear and sauce thickens. Meanwhile, cook ravioli, following package directions. When the ravioli is done, drain & combine with sauce. If desired, sprinkle additional Parmesan cheese. W H O L E F O O D S A C O M M U N I T Y C O O P 11

and powder. In a large bowl, beat on I was rifling through my fridge one night 1 Bay Leaf high speed the coconut milk and and cobbled together what I could find to Ground Ginger sugar, and then gradually beat in the make a soup. When I first tasted the Cumin flour mixture until well blended. Beat result, I announced to the air, “This Coriander in eggs. Mash the bananas in a sepa- tastes happy!” Hence, a perfect soup for Salt rate bowl then fold in banana, pecans cold, gray, sad winter nights. Pepper and pineapple until just combined. HAPPY SOUP Sauté the onions and garlic in oil in a Pour the batter into the pan and large soup pot. Peel and dice the root spread evenly. Sprinkle the top with Sonya Welter, Stocker vegetables. Put root vegetables, spices coconut. Bake until a toothpick comes (to taste) and broth in the pot and out clean, 50 – 60 mins. Let cool in Olive Oil Briana Lowrie, salmon lover cook until vegetables are nearly done. pan on a wire rack for 5 – 10 minutes 1 Onion, chopped 4 – 5 cloves Garlic, minced Meanwhile, clean and chop spinach. before unmolding, then cool com- BRIANA’S FAVORITE 4 – 5 Yukon Gold Potatoes Add the spinach to the soup and cook pletely on the rack. SALMON TOPPINGS 2 Carrots (local carrots tend to be until done. Fish out the bay leaf. Let Briana Lowrie, Front End sweeter and better for this soup) cool slightly, then puree 2/3 of the Manager 2 Parsnips soup with some soymilk. Return it to Handful of Spinach the pot and reheat. Serve with NOTE: Recipe ingredients are measured 4 c Vegetable Broth croutons or good bread. to top one medium salmon filet prepared Soymilk any way you like it. Sweet Blood Orange Sauce 2 c Blood Orange Juice (fresh squeezed is best, but if blood oranges are not in season, you may substitute with any variety of orange(s) or prepared orange juice) Green Design 2 T White Cooking Wine + Building Combine juice and cooking wine in a shallow saucepan. Simmer, uncovered over medium heat. Stir occasionally. john h.williams Reduce and pull from heat once it has become the consistency of maple 2525 Lake Ave. South syrup and has turned a ruby red color. Duluth, MN 55802 Spoon over salmon portion to taste. 218.590.6177 Cucumber Yogurt Sauce Duluth Superior Symphony Presents 1 c Plain Yogurt 1 clove Garlic (or amount to taste) 1/2 Cucumber, seeded and grated 1/2 t Dill 2 T Cashew, finely chopped g{x Combine and mix together. Spoon Sounds of over salmon portion to taste.

Creamy Goddess Topping Christmas 1/4 c Annie’s Naturals Goddess Salad Family Concert Dressing 1/2 c Mayonnaise Sunday, December 18, 2005 3pm 1/4 c Sour Cream with the DSSO Chorus & Strikepoint

2 T Shallots, minced SPONSORED BY Optional: From the ring of a single jingle bell to the full-blown Green Onion, chopped majesty of the DSSO Chorus and Orchestra, this uplift- Italian Parsley ing concert features joyous holiday classics and popular Christmas carols. Back by popular demand, Duluth’s Combine ingredients and mix. nationally recognized Strikepoint handbell ensemble will add Garnish with onions and/or parsley if dimension to the magical music. Tickets $12.75–$28.50 desired. Spoon over salmon portion to taste. Call about our buy-one adult, get-one free student ticket Tickets on sale now! The following is a variation on my dad’s offer. Additional student tickets are 50% off regular prices. banana bread recipe that I developed a 218-733-7579 few months ago when coconut milk was August 19, 2005 DSSO ad (size E) for Garbanzo Gazette in cmyk color on sale at the Co-op. DECADENT BANANA BREAD 9OU!RE5NIQUE Sonya Welter, Stocker 1-1/3 c All Purpose Flour 9OURHEALTHCARESHOULDBE TOO 3/4 t Salt /VERWHELMEDBYMENOPAUSALTREATMENTOPTIONS "OTHERED 1/2 t Baking Soda 1/4 t Baking Powder BYPAIN FATIGUE WEIGHTGAINANDINSOMNIA 7EPROVIDETHE 1 5.5 oz. can Coconut Milk WOMENSHEALTHCAREYOUVEBEENLOOKINGFOR 2/3 c Sugar 2 lg. Eggs ® ˜Ìiˆ}i˜Ì]ʈ˜`ˆÛˆ`Õ>ˆâi`Ê œÀ“œ˜>Ê i>Ì ÊV>Ài° 1 c very ripe (sale!) Bananas ® 1/2 Pecans, coarsely chopped œ“«Ài i˜ÃˆÛiʘÕÌÀˆÌˆœ˜>Ê>˜`ÊV ˆÀœ«À>V̈VÊ i>Ì ÊV>Ài° 1/2 c Pineapple, chopped (fresh is ® ,ˆÃŽ >ÃÃiÃÓi˜Ì vœÀ LÀi>ÃÌ V>˜ViÀ] i>ÀÌ `ˆÃi>Ãi E œÃÌiœ«œÀœÃˆÃ° better) Dried Coconut ® /ÀՏÞÊ«ÀiÛi˜ÌˆÛiÊV>Ài]ÊÀ>Ì iÀÊÌ >˜ÊÕÃÌÊi>ÀÞÊ`iÌiV̈œ˜° Have all ingredients at room tempera- 4OLEARNMORE CALLUSFORABROCHURE ture (68 – 70F). Position rack in lower third of oven; preheat to 350F. Grease an 8-1/2" x 4-1/2" (6 cup) loaf pan; set aside. Sift together the flour, salt, soda  ,ONDON 2OAD $ULUTH -INNESOTA \   6)2').)! 3(!0)2/ $# \ .!.#9 35$!+ -$ s WWW9OUR(EALTHAND7ELLNESSNET

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