Reader A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI VOLUME 43 • ISSUE 3 • MARCH 2016

ANTI- BIOTICS

Mystery Meat A Carnivore’s Concerns in the Post-Antibiotic World

IN THIS ISSUE: Third Store Update; March Madness Challenge; Local Season Planning; What Your CHIP Donations Do for the Community; and MORE! PAID PRSRT STD PRSRT U.S. POSTAGE POSTAGE U.S. MADISON, WI MADISON, PERMIT NO. 1723 NO. PERMIT 1457 E. Washington Ave • Madison, WI 53703 Ave 1457 E. Washington MATERIAL POSTMASTER: DATED CHANGE SERVICE REQUESTED CHANGE SERVICE WILLY STREET CO-OP MISSION STATEMENT

The Williamson Street Grocery Co-op is an economically and Reader environmentally sustainable, coop- eratively owned grocery business that serves the needs of its Owners and employees. We are a cor- Published monthly by Willy Street Co-op nerstone of a vibrant community let your INNER ARTIST out East: 1221 Williamson Street, Madison, WI 53703, 608-251-6776 in south-central Wisconsin that West: 6825 University Ave, Middleton, WI 53562, 608-284-7800 provides fairly priced goods and Central Office: 1457 E. Washington, Madison, WI 53703 608-251-0884 services while supporting local NEW COURSES, EDITOR & LAYOUT: Liz Wermcrantz and organic suppliers. OPEN STUDIOS AND ADVERTISING: Liz Wermcrantz GROUP RENTALS COVER DESIGN: Hallie Zillman-Bouche SALE FLYER DESIGN: Hallie Zillman-Bouche WILLY STREET CO-OP GRAPHICS: Hallie Zillman-Bouche BOARD OF DIRECTORS PROOFREADER: Valerie Secaur Holly Fearing, President Daniel Ramos Haaz, Vice President RECIPE SELECTION: Serenity Voss Mike Martez Johnson SALE FLYER LAYOUT: Liz Wermcrantz Holly Bender PRINTING: Wingra Printing Group Courtney Berner The Willy Street Co-op Reader is the monthly communications link among the Miguel Zamora Co-op Board, staff and Owners. It provides information about the Co-op’s services Mike Engel and business as well as about cooking, nutrition, health, sustainable agriculture and Dave Pauly more. Views and opinions expressed in the Reader do not necessarily represent those Kathy Kemnitz of the Co-op’s Directors, staff or Ownership. Willy Street Co-op has not evaluated the create. makedo. BOARD CONTACT INFO: . claims made by advertisers. Acceptance of advertising does not indicate endorsement [email protected] of the product or service offered. Articles are presented for information purposes only. [email protected] (includes Before taking action, you should always consult a professional for advice. Articles the GM, Executive Assistant and may be reprinted with permission from the editor. Board Administrator) UNION.WISC.EDU/WHEELHOUSE SUBMISSIONS All advertising submissions must be reserved and arranged with the editor by the BOARD MEETING SCHEDULE A WISCONSIN UNION EXPERIENCE 10th of the month previous to publication. All advertisement copy must be submit- ALL MEETINGS BEGIN AT 6:30pm ted by the 15th of the month. Submissions should be emailed to l.wermcrantz@ UNLESS OTHERWISE NOTED willystreet.coop or mailed to Willy Street Co-op’s Central Office according to sub- mission requirements. March 15th (Location: East Commu- CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800 nity Room) BUSINESS OFFICE: 608-251-0884 April 19th (Location: Central Office) FAX: 608-251-3121 May 17th (Location: West Commu- SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450 nity Room) GENERAL EMAIL: [email protected] June 21st (Location: East Community Room) GENERAL MANAGER: [email protected] July 14th Annual Meeting & Party EDITOR: [email protected] (Meeting starts at 6:00pm) PREORDERS: EAST: [email protected]; WEST: ws.preorders@ July 19th (Location: Central Office) willystreet.coop August 16th (Location: West Commu-

WEBSITE: www.willystreet.coop nity Room) BOARD EMAIL: [email protected] STORE HOURS: 7:30am to 9:30pm, every day East Juice Bar: 7:30am to 6:00pm; West Juice Bar: M-F: 7:30am-7:00pm & Sat-Sun: 7:30am-6:00pm. Deli: 7:30am to 9:00pm Seafood Center–East and West: Monday–Saturday, 8:00am to 8:00pm; Sunday, 8:00am to 6:00pm.

IN THIS ISSUE 3 Customer Comments 10 Local Season Planning 22-23 What Your CHIP Donations Do for the 4 Third Store Update; 11 Seed Starting Community On the Horizon; 12-13 Corned Beef Road Construction; & 24 Making Food Memories More 13 March Madness with Cheese

Cheese Challenge 4 Putting Policy to Work 26-28 Mystery Meat: 14 New Products A Carnivore’s Concerns 5-7 Community Room in the Post-Antibiotic Calendar 15-17 SPECIALS PAGES World 8-9 Public Feedback About 19 Staff Instructor 29-31 Recipes and Drink Potential Third Store Interview: Ben Becker Recommendations 20-21 Staff Picks

2 Willy Street Co-op Reader, march 2016 CUSTOMER COMMENTS

whenever we’re open. Non-owners are to do this for me—I own rabbits and mission, and we’re so glad we can Write Us! charged an additional 5% on purchases, they happily eat all sorts of veggies meet your needs. We appreciate your We welcome your comments and are not eligible for our Owner Re- to stay healthy. So, my question is, is support and we hope to see you in and give each one attention wards Sales or other benefits of Owner- that true? If I were to come by in the the store again soon. -Kirsten Moore, and serious consideration. ship. Signing up for Ownership is easy afternoon after the different produce Director of Cooperative Services Send them to customer.com- and you can enjoy all the benefits right has been put out and scraps collected, [email protected] or fill away for as little as a $10 equity pay- would the store have discard bags BUNCHES out a Customer Comment form ment. Customer Service at Willy West available? I’d be happy to pay for Q: We’ve noticed over the years in the Owner Resources area. can be contacted at 608-284-7800 if them if need be. Let me know and that the parsley and cilantro bunch- Each month a small selection is you have further questions. Please let have a fabulous day! es are much larger than needed for printed in the Reader. The rest me know if there is anything else I can A: Thank you for your question! any recipe in which we use them. can be found in the commons do for you! We hope to see you in the West Produce does sort out all organic Most of the time half or more of the or in the binder near Customer store soon. -Kirsten Moore, Director of produce in a separate refuse container bunch goes to waste. Service. Thank you! Cooperative Services for composting purposes. We do, in It would be nice if the bunches fact, allow owners to take these bags of were about half the size they are TURKEY compost at no charge for their rabbits/ now or if there was some option that MISCHARGED Q: I have been a member of co-op /pigs, etc! We don’t have the space would allow purchasing less. Q: I realized I got charged the for several years. Whenever a new to set the bags aside for long periods of A: Thanks for writing! I agree— wrong price on my oatmeal this issue comes out, my family loves time, but if you called in the morning sometimes those bunches get pretty morning. I was charged the bulk hot sitting down together and reading and picked up early afternoon, we may large! Unfortunately we don’t have bar price of $8.49/lb. I didn’t realize through “The Reader” at dinner—we be able to accomodate that, depending any control over the sizing of bunches. it because I wasn’t sure the cashier especially enjoy all of the customer on the workflow of that particular day! There are industry standards that farm- gave me the right change for the comments! You are also welcome to ask a produce ers (both local and non-local) adhere bill I gave her. I was happy with the Today we have a positive com- staff person if we have any compost to. If we were to split the bunches in- that was offered that it could ment for you...this past holiday when you are in shopping. Hope that house, it would take labor on our part, be figured out when the drawer was season I made a decision to make helps! Thanks!! Brandy Schroeder, and then we’d have to charge more for balanced later. So I leave, but realize as many gifts as possible myself. I Willy West Produce Manager the product to cover that labor. oatmeal shouldn’t cost 7 bucks for a followed the directions in a recent If you trim the ends of the herb 3/4 full medium sized container. I’d article featuring homemade body THANKS FOR EVERYTHING bunches and store them in in the just like a little more attention paid butters and lip balm and the results Q: My family and I want to thank fridge, you may find that they will last next time to what is happening dur- were FANTASTIC! We gave the you for how wonderfully helpful the longer and you could use them for a ing the transaction from the staff. final product out to teachers, day- staff at the co-op have been to us. We longer period of time. A: Thank you for taking the time to care providers and friends. Some shop at both locations and at each one I hope that’s helpful. I wish I had write—we greatly appreciate it when love the body butter so much they people have gone above and beyond a better answer for you since I cer- Owners inform us of issues that occur at have begged me to make them more to find things and give us ideas for tainly understand the concern. Best, the register, as it affords us the opportu- a.s.a.p. myself who has recently changed to Megan Minnick, Director of Purchas- nity to continually improve our level of In addition, I made my first-ever eating vegetarian and my daugh- ing customer service. holiday turkey. I spoke at length with ter who now eats vegan. This was It’s regrettable that you were one of the butchers at Willy Street especially nice around the holidays FREE RANGE charged the incorrect amount for oat- West about the best way to thaw, pre- when I wanted to do something that Q: Do your eggs or which of meal, and I would like to offer you a pare, etc. and the outcome was also would have replaced the meat but your eggs come from free range refund on the difference in price. I will amazing. My parents said it was the was festive and one of the co-op staff chickens? Also is there a standard have a credit for that difference waiting best turkey they had ever eaten (they at Willy East looked for a product definition of what a free range for you at the Customer Service desk may be biased, but it was good.). she knew of that was a wonderful chicken is and if so what would that for you to pick up the next time you are Thank you again for the holiday help! entree, a vegan holiday entree stuffed be? My idea of free range would in- in shopping. Again, we are sorry for the A: Wow! Thank you so much! I’m with a cranberry bread type stuffing. clude ability to dust bathe, room to inconvenience. so glad you enjoy the Reader and that It was amazing! And a young man flap its wings, room to build a nest In addition, I will remind Front End Megan’s article on DIY Gifts worked at Willy West helped us with some and room to run around outside. staff to be particularly attentive to hot so well for you. I’m also glad you were ideas of mixing items from the bulk Thank you. weighed food items from the deli, as able to make a great turkey with the bins to make munchable snack mixes A: Great questions. There is not some products carry a different price help of our meat department. that can be easily taken on the go a standard definition for what free- per pound. I’ll pass along your comments to including to classes. That is just two range is. The USDA allows the label Sincerely, Jesse Thurber, Assistant everyone involved. Thanks again! You things. The best part is that we are all if chickens have access to the outdoors Front End Manager—East made my week! -Liz Wermcrantz, Edi- treated well including my husband for at least a part of the day, regardless tor who still eats meat: we have sup- of whether the chickens decide to take ANYONE CAN SHOP port finding products that treat their advantage of the opportunity. Free- Q: I am interested in shopping at DISCARD BAGS animals humanely instead of put- range is also a requirement for organic one of your locations, however I am Q: Good Morning Willy Street ting animals through hell all of their certification of eggs. With regard to not a member of the Co-op. Will I Co-op! I just had a question regard- lives. Our family appreciates this as our eggs, all of our eggs are local and still be able to purchase produce from ing store produce. I heard from a although we each have made our own all of the chickens who lay those eggs your establishment? I live an hour friend of mine that there are ‘discard choices and agree to disagree, we have access to the outdoors either away so I’d like to make sure my bags’ put aside after employees have also love each other and do not like it year-round or seasonally. If you would trip was worthwhile before I drive to stripped lettuce heads of their ‘ugly’ when one of the others gets abuse for like to see a snapshot of all of our egg Madison! Thank you!! outside layer and that individuals their choice. Thank you so very much vendors, you can find one at www. A: Great question. Anyone can might be able to come by and ask for from all of us. willystreet.coop/know-your-food. shop, and anyone can join our store. those ‘discard bags’ near the end of A: Thank you so much for sharing Please let me know if there is anything That means you can absolutely purchase a business day. The grocery store by your great Co-op experience with us. else I can do for you! -Kirsten Moore, produce, and anything else we sell my old house not in Madison used Stories like yours get to the core of our Director of Cooperative Services

Willy Street Co-op Reader, march 2016 3 the south side of our East store, is the Co-op without stepping a foot in GENERAL MANAGER’S REPORT scheduled to be reconstructed start- the door, now is your chance. Keep ing this spring. While this work will an eye out in early April as we launch Third Store Update; On the not directly impact the Co-op’s East our (new and significantly improved) location, street closures to the west of online ordering and delivery pro- Horizon; Road Construction; & the Co-op on Jenifer Street beginning gram. Heck, this could be one away at Few Street running west through to to avoid the hassles related to the More South Livingston Street will change eastside road reconstruction! current commuter traffic patterns as “The spring E. Washington Ave., Madison WI we know them, including Metro bus IN REMEMBRANCE came suddenly, 53703. Thank you to everyone who rerouting. Be prepared for the inevi- In closing, I imagine I am not bursting upon the has provided feedback so far—we table challenges that a project of this alone in remembering that nearly a world as a child truly appreciate it, and will take every scope may present, and before you year ago, we lost a member of our bursts into a room, comment into account when making know it the work will be over! community, Tony Robinson. My with a laugh and a recommendation to your Board of heart goes out to his family and a shout and hands Directors. ECOMMERCE friends who are coping without him full of flowers.” If you have ever wanted to shop at in their lives. by Anya -Henry Wadsworth SHERMAN NEIGHBOR- Firszt, Longfellow HOOD ASSOCIATION General Spring is MEETING BOARD REPORT Manager almost here! On We’ve been invited to attend the March 20th we, in next Sherman Neighborhood Associa- Putting Policy to Work the northern hemisphere, celebrate the tion meeting to share our thoughts vernal equinox. Same as every year, I on the potential site, as well as hear welcome the extra hours of light as we ideas, hopes and dreams and con- transition to warmer months. cerns from those in the community. The event is scheduled for Monday, THIRD STORE UPDATE March 7th, 2016 at the Warner Park he coopera- As detailed in the December and As we reported last month in the Community Recreation Center, 1625 tive commu- January Board Reports, the Board has newsletter (and at the end of Janu- Northport Dr. nity is a big spent a significant amount of time in ary on our website and through social T tent. There the last few months thinking about media), we are investigating a north- ON THE HORIZON are many types of how to improve our policies and thus side location in the Sherman Neigh- Even though the third store is co-ops (e.g. worker our overall approach to governance. borhood for a potential third store. high on the list of priorities for the co-ops, consumer In November 2015, the Board adopted co-ops, purchasing new Ends policies, which articulate Pierce’s Northside Market will be organization, I am pleased to report by ending its lease and we are evaluating co-ops, etc.), and the the highest level priorities for the that all engines are humming at the Courtney that location. Since our announcement retails, Production Kitchen and Cen- model is found in organization. Since the adoption of the Berner, we have gotten hundreds of comments tral Office. The close of the second nearly every sec- new Ends policies, the General Man- via Facebook, Twitter, email, and quarter financials resulted net income, Board tor of the economy ager and the Strategic Planning Com- personal conversations, and the vast which means we are back on track to Report from education and mittee have been working to interpret majority are supportive of this idea. achieve our number one goal by the information tech- these policies and use them to craft a Kirsten Moore, our Director of Co-op end of the fiscal year—return to prof- nology to agricul- five-year strategic plan that will guide Services, discusses them in detail in itability. It is not just about making ture and transportation. Cooperatives the direction of the Co-op in the years her article on page 8. money, it is about operating a fiscally around the world, however, have one to come. The Board is in the process We have made no decision yet, sound business to be able to support a important thing in common: they share of providing feedback on the draft but expect to in the near future. Please healthy and happy workforce, future a commitment to operating in ac- strategic plan with the goal of having stay tuned! We will provide timely growth opportunities, and maybe re- cordance with the Seven Cooperative a final plan in place by the beginning updates on our website, Facebook and turn excess income to Owners. Thank Principles. of the new fiscal year. Twitter. In the meantime, please share you, Owners and customers for your Cooperative Principle Two is Dem- While revising our Ends policy any questions, concerns or support loyalty and support. ocratic Member Control. In practice, was a huge accomplishment, our through [email protected], Strategic plan development, bud- this means that cooperatives are demo- policy work is far from done. We have the Contact Us page on our website, geting for the next fiscal year, produc- cratic organizations controlled by their identified several ways that our poli- through written Customer Com- er agreements, Community Reinvest- members—those who buy the goods or cies could be improved and are com- ments in the store, or send a letter! ment Fund awards, staff recruitment, use the services of the cooperative— mitted to revising our entire policy Our business office address is 1457 hiring and training as well as on- who actively participate in setting register in the coming months. As a going skills and professional devel- policies and making decisions. One of Board that adheres to the Policy Gov- opment for those already working at the most important ways that members ernance framework, it is imperative the Co-op, Annual Meeting and Party participate in their co-op’s democracy that our policies reflect our highest Sheila Landsverk, Realtor is through the election of a board of purpose and create efficient mecha- Bunbury and Associates Realtors planning, cooperation and mentor- directors that carries out this work on nisms for monitoring the success of ship with start-up cooperatives in our community are all on the docket and behalf of members. The board’s job is our operations. www.sheilalands.com work in progress. Whoever said our to develop long-range business strate- The Co-op Board and Manage- 608.445.4891 business is just about selling groceries gies that ensure the financial health of ment are currently exploring the With hard work, determination, enthusiasm, was wrong! the cooperative and meet the needs of opportunity to locate a third retail site honesty, and integrity owners. Policy is one of the main tools in Madison’s Northside community JENIFER STREET ROAD we use for accomplishing this task. and, in the coming weeks, the Board RECONSTRUCTION As a Board that adheres to the Policy will be making some critical decisions You know the saying, in Wiscon- Governance Model, we use policy to on your behalf. Please know that as sin there are two seasons—winter define the purpose of the Coopera- we approach these decisions, we will and road construction. As we leave tive, to delegate authority, to supervise be looking to our policies and our winter behind, we enter our next management without meddling, and to Owners for guidance, so don’t hesitate unofficial season—road construction. evaluate the accomplishments of the to be in touch. You can reach us at Cooperative. [email protected]. -First joined Willy St Co-op in 1976- Jenifer Street, the street running along

4 Willy Street Co-op Reader, march 2016 Community Room Class Calendar Please see class descriptions for fees. Owners enrolled in the Access Discount Program receive a 10% discount. Payment is required at registration; please register by stopping at the Customer Service desk or by calling Willy West at (608) 284-7800 or Willy East at (608) 251-6776. For more information about individual activities and classes, see willystreet.coop/calendar.

Refund Policy: Unless otherwise specified in the description of the event, registration for events that Willy Street Co-op cancels will be refunded in full. Individuals who wish to cancel their registration must contact Customer Service with 72 hours notice to receive a full refund or transfer their registra- tion to another class . No refunds or transfers will be granted for cancellations within 72 hours of an event. In order to cover costs incurred, there are absolutely no exceptions to the Refund Policy.

INDIVIDUAL NUTRITION CONSULTATIONS Instructor: Katy Wallace COOKING Fee: $35 for Owners; $70 for non-owners BAOZI—HOMEMADE STEAMED BUNS Location: Willy West Location: Willy West Community Room Wednesday, March 9th, 11:30am–2:45pm Tuesday, March 8th, 6:00pm–8:00pm Location: Willy East Location: Willy East Community Room Wednesday, March 16th, 4:00pm–7:15pm Wednesday, March 23rd, 6:00pm–8:00pm An individual nutrition consultation is your opportunity to learn how the Your Co-op’s Own Instructor: Paul Tseng correct food choices for your body can enhance your well-being. A one-on- Fee: $10 for Owners; $20 for non-owners one session with Katy Wallace of Human Nature, LLC, includes a consulta- The fragrance of baozi coming out from a bamboo steamer is simply tion regarding your health goals and lifestyle and food choice suggestions delightful to the taste buds. In this classic Chinese dough class, you will geared toward addressing health goals and developing sustainable change. learn how to make a dough and the fillings as well as how to use a bamboo The cost is $35 for Owners and $70 for all others. To register for the next steamer. This is a vegetarian-friendly class. available opening, email [email protected] or call 608-301-9961. Payment is non-refundable and non-transferable unless notice of cancella- PASTURE-RAISED MEATS FOR BEGINNERS tion or rescheduling is provided seven or more days prior. Location: Willy West Community Room Tuesday, March 15th, 6:00pm–8:00pm Location: Willy East Community Room LEARN ABOUT AND REGISTER FOR FOODSHARE WITH Tuesday, March 29th, 6:00pm–8:00pm SECOND HARVEST Your Co-op’s Own Instructor: Max Wilke Location: Willy East Fee: $10 for Owners; $20 for non-owners Tuesday, March 8th, 8:00am–12:00pm For many folks who don’t cook meat often, it can be intimidating but it Location: Willy West doesn’t have to be! Max will show you just how easy and fun it is to cook Monday, March 4th, 2:00pm–6:00pm meat. We’ll go over two staples: steaks and pork chops, and show you how Is money tight? You may be eligible for FoodShare benefits on a to get juicy, flavorful dinners that you’ll love every time. No more bland dry QUEST Card! FoodShare is a federal benefit, like social security, that steaks again! provides extra money for groceries to low-income individuals and families. The benefits comes on an easy-to-use debit-like card that can be used at Willy Street Co-op, many farmers markets, and most major grocery stores. DIY The income guidelines are higher than you might think: individuals earning EGG DYEING THE NATURAL WAY! $10+ per hour and working 40 hours per week may qualify. To find out if Location: Willy East Community Room you may be eligible, please call 1-877-366-3635 for a confidential screen- Sunday, March 20th, 10:30am–12:00pm ing and to schedule an appointment to apply at Willy Street Co-op. During Location: Willy West Community Room your appointment, a FoodShare Outreach specialist will assist you with an Tuesday, March 22nd, 6:00pm–7:30pm application, answer questions, and connect you with other great community Your Co-op’s Own Instructor: Maleah Moskoff resources. Walk-ins welcome! Fee: $10 for Owners; $20 for non-owners

GET AN EDGE DO SOMETHING NEW ON SPRING. We're happy to help! Bring your garden tools in for sharpening! art and stitchery classes, supplies and framing for creative people

m–th 10-7, f 10-6, sat 10-5 continued on the next page… 5928 odana road, madison 1398 Williamson Street 608.274.1442 or lynnsofmadison.com (608) 257-1630 • [email protected]

Willy Street Co-op Reader, march 2016 5 Love coloring eggs for the holidays? In this hands-on class we will use RACE TO EQUITY—WHERE WE’VE BEEN, WHERE WE everyday household items and foods to color eggs beautifully and naturally. ARE, AND WHERE WE’RE GOING Each person will take home a half-dozen dyed eggs. Location: Willy East Community Room Monday, March 7th, 6:00pm–7:00pm THE HOME CREAMERY SERIES: CHEDDAR AND GOUDA Instructor: Wenona Wolf, Wisconsin Council on Children and Families Location: Willy West Community Room Fee: Free; walk-ins welcome Thursday, March 24th, 6:00pm–8:00pm Race to Equity, a project of the Wisconsin Council on Children and Instructor: Linda Conroy Families, aspires to make a greater contribution to narrowing and ultimately Fee: $22.50 for Owners; $32.50 for non-owners eliminating racial disparities in Dane County and Wisconsin. Since the re- Join veteran home cheesemaker Linda Conroy as we learn the foundations lease of its report in 2013, the project has been working hard to promote the of making and aging these two classic styles of cheese. From to press systemic changes needed to reduce disparities in our community. Come and to aging “cave,” participants will learn to make these in their own kitchen. learn more about the project’s plans for 2016 and beyond. WCCF is one of Everyone will leave with recipes and cheese that we make in class. the nearly 70 local nonprofits that benefits when you CHIP at the Co-op. THE HOME CREAMERY SERIES: -RIPENED CHEESE THE CO-OP OWNER’S ROLE IN A Location: Willy West Community Room RESILIENT COMMUNITY FOOD SYSTEM Thursday, March 31st, 6:00pm–8:00pm Location: Willy East Community Room Instructor: Linda Conroy Wednesday, March 9th, 6:00pm–7:00pm Fee: $22.50 for Owners; $32.50 for non-owners Location: Willy West Community Room Join veteran home cheesemaker Linda Conroy as we learn to add mold to Wednesday, March 30th, 6:00pm–7:00pm cheese. We will make and sample a simple mold-ripened cheese that can Instructor: Marcia Caton Campbell, Center for Resilient Cities Executive easily be replicated at home. Participants will leave with recipes and cheese Director to finish ripening at home. Fee: Free; walk-ins welcome At its best, a vibrant, equitable community and regional food system is interconnected, place-based, ecologically sound, economically productive, PRESERVATION socially cohesive, food secure and food literate. This CHIP chat with Marcia Caton Campbell, food systems planner and executive director of the Center BASICS: KOMBUCHA BREWING for Resilient Cities, will offer Co-op Owners the opportunity to unpack and Location: Willy East Community Room discuss the complexities of the current food system and explore opportuni- Tuesday, March 8th, 6:00pm–8:00pm ties for making healthy, sustainably grown food available to all. Center for Your Co-op’s Own Instructor: Ben Becker Resilient Cities is one of the nearly 70 local nonprofits that benefits when Fee: $10 for Owners; $20 for non-owners you CHIP at the Co-op. Looking for a raw brewing experience? Looking to have a do-it-yourself fermented beverage at home? In this kombucha basics class we will give you SUSTAINABLE FOOD STARTS WITH CLEAN WATER an introduction to what kombucha is, how to make it at home, and what you Location: Willy West Community Room will need to start brewing this tasty, invigorating drink. Wednesday, March 9th, 6:00pm–7:00pm Instructor: Midwest Environmental Advocates Fee: Free; walk-ins welcome CHIP CHATS Learn what you can do to help citizens fight back against factory farm SUPPORT THE MOVEMENT FOR LGBTQ EQUALITY pollution in Wisconsin. Join Midwest Environmental Advocates and board AND JUSTICE IN WISCONSIN member Jim Goodman of Northwood Farm and Family Farm Defenders for a discussion on these issues. Midwest Environmental Advocates is one of the Location: Willy West Community Room nearly 70 local nonprofits that benefits when you CHIP at the Co-op. Thursday, March 3rd, 6:00pm–7:00pm Location: Willy East Community Room Monday, March 14th, 6:00pm–7:00pm DIPPING INTO STREAM TESTING— Instructor: Fair Wisconsin LEARN HOW CITIZENS CAN MAKE A DIFFERENCE Location: Willy East Community Room Fee: Free; walk-ins welcome Thursday, April 7th, 6:00pm–7:00pm Learn more about the work of Fair Wisconsin, our statewide lesbian, gay, Instructor: Suzanne Wade, Rock River Coalition bisexual, transgender and queer (LGBTQ) civil rights advocacy organization. Fee: Free; walk-ins welcome Discover how to get involved in the movement for LGBTQ equality and jus- Every spring hundreds of citizens, just like you, head out to streams to tice in Wisconsin. Fair Wisconsin is one of the nearly 70 local nonprofits that check water quality. The Rock River Coalition has been organizing these benefits when you CHIP at the Co-op.

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6 Willy Street Co-op Reader, march 2016 volunteer stream monitors in the Dane County area for 13 years. In this Instructor: Lily Kilfoy hands-on presentation you will learn what it means to be a monitor and the Fee: $10 for kids of Owners; $20 for non-Owners value and importance of monitoring plus have fun identifying some stream Join instructor Lily Kilfoy in this hands-on cooking class for kids ages critters and learning what story they can tell us about the health of our 5–8. In this class participants will celebrate the color green by creating awe- streams. Rock River Coalition is one of the nearly 70 local nonprofits that some recipes using all-natural green foods! Recipes will include kale chips, benefits when you CHIP at the Co-op. avocado dip, and a super green smoothie! KIDS IN THE KITCHEN: GREEN FOODS GARDENING Location: Willy West Community Room Friday, March 18th, 4:30pm–5:30pm CONTAINER GARDENING FOR SMALL SPACES Instructor: Lily Kilfoy Location: Willy West Community Room Fee: $10 for kids of Owners; $20 for non-owners Tuesday, March 1st, 6:00pm–8:00pm Join instructor Lily Kilfoy in this hands-on cooking class for kids ages Your Co-op’s Own Instructor: Ben Becker 9–12. In this class participants will celebrate the color green by creating Fee: $10 for Owners; $20 for non-owners delicious dishes using all-natural green foods! Recipes will include Zucchini Join Ben Becker to look at growing plants in small spaces. This class Chips, Green Bean Fries, Herb Dip, and Pesto Pasta Salad! will explore how to grow plants in your apartment or on your front porch. Learn how to start plants before the spring thaw, build cold frames to extend KIDS IN THE KITCHEN: SUSHI the growing season, and how to keep fresh potted herbs in your kitchen. Location: Willy West Community Room Friday, April 8th, 4:30pm–5:30pm PLAN YOUR GARDEN SO YOU CAN Instructor: Lily Kilfoy EAT LOCALLY ALL YEAR Fee: $10 for kids of Owners; $20 for non-owners Location: Willy West Community Room Join instructor Lily Kilfoy in this hands-on cooking class for kids ages Wednesday, April 6th, 6:00pm–8:00pm 5–8 years old. Did you know that sushi means rice and not fish? In this class Location: Willy East Community Room participants will prepare a variety of vegetarian fillings and use a traditional Thursday, April 14th, 6:00pm–8:00pm bamboo mat to create their own sushi rolls. Instructor: Megan Cain Fee: $30 for Owners; $40 for non-owners KIDS IN THE KITCHEN: SUSHI Want to rely on the grocery store less and your vegetable garden more Location: Willy East Community Room for organic produce year round? With a little planning you can eat food from Friday, April 15th, 4:30pm–5:30pm your garden all year long. Strategically plan your garden with easy to grow Instructor: Lily Kilfoy and store crops, elevate production with simple maps and records, plant Fee: $10 for kids of Owners; $20 for non-owners crops so you are harvesting from your garden for Christmas dinner, and Join instructor Lily Kilfoy in this hands-on cooking class for kids ages grow more food with less work. 9–12 years old. Did you know that sushi means rice and not fish? In this class participants will prepare a variety of vegetarian fillings and use a traditional FREE LECTURES bamboo mat to create their own sushi rolls. HOLISTIC FOOD FOR BABIES Location: Willy East Community Room Thursday, March 10th, 6:00pm–7:00pm Instructor: Katy Wallace Fee: Free; registration is required Focusing on the best foods for 6 months to two-year-old children, this class will discuss the delicate digestion of little ones and ways to encour- age health at the youngest age. Join Katy Wallace, traditional naturopath of Human Nature, LLC, for a discussion on how to support the mother’s body nutritionally during breastfeeding, as well. KIDS CLASSES KIDS IN THE KITCHEN: GREEN FOODS Location: Willy East Community Room Friday, March 11th, 4:30pm–5:30pm

Our Meat Department staff will gladly Wedding Catering We offer buffet service for up to 200 people. Our menu offers choices for all dietary restrictions and highlights local ingredients. Call today to schedule a consultation and tasting. cut meat (608) 237-1201 • [email protected] to order. willystreet.coop/catering

Willy Street Co-op Reader, march 2016 7 most important parts of our Co-op are making these some of the best deals COOPERATIVE SERVICES NEWS people and products. Here’s what that you’ll find anywhere on organic and means to us: natural foods.” Opening a third store Our Board Ends Policy states may assist with building our economy Public Feedback About that a robust local economy is built of scale for all three locations, which around equitable relationships. Serving will help us keep all of our prices com- Potential Third Store neighborhoods and serving people with petitive or better in the marketplace. a variety of income levels has always been important at the Co-op. Carrying OWNERSHIP, ACCESS, products that are not certified organic, FOODSHARE AND WIC n without giving a positive or negative or products that are considered “con- In addition to questions about prod- January response. ventional” is nothing new—we have uct selection and price, we received 25th, • 19 people or businesses specifi- been doing this since Willy East was quite a few questions about the cost the cally offered their assistance with the sole location. The mix of certified of Ownership, the Access Discount, O this project, by reaching out to the organic and conventional product has FoodShare, and the State of Wisconsin Co-op announced publicly that we are community, offering gift Ownerships fluctuated based on a number of things Women, Infants and Children program researching whether to our potential new neighbors, and including the requests from our Own- (WIC). ers at each location, pricing, availabil- Anyone can shop in our store and by Kirsten the location of inviting us to use space and time to talk to groups in the neighborhood. ity, sales numbers, and giving prefer- anyone can become an Owner. The Moore, Pierce’s Northside Market would be a That’s a tremendous response and ence to local procurement over organic Ownership investment will be ex- Director of viable third store site we are grateful! Considering that, ac- certification. The product mix at Willy tended to a third store! There are lots Cooperative for us. This informa- cording to Harvard Business Review, East and Willy West already differs of reasons to invest in Ownership, Services tion was also pub- only 25% of customers typically share to meet the needs and wants of the including exemption from the 5% sur- lished in our Febru- positive feedback (compared to the different people who shop at each. We charge on purchases for non-owners, ary Reader. While 65% likelihood of sharing negative would do the same kind of tailor-made and enjoying Owner Rewards sales. no decision has been feedback), we are especially apprecia- product selection no matter where we Ownership equity can be withdrawn made at this time, we have heard from tive of the community taking time out locate our third store. In the case of and refunded or donated to charity at many Owners and members of the of busy lives to respond so favorably the northside location in question, we any time. An individual Ownership community regarding this project via thus far. Here’s a summary of some of would review the sales at the current is $56 and a household Ownership is emails, customer comments dropped at the most common feedback we have store, reach out to the neighborhood $91. This is a one-time fee, and it can the stores, our website, Facebook, and received and some of our responses. for feedback, and start with a product also be broken up into seven (7) annual Twitter. At the time of writing, we had mix that includes products the neigh- payments if that is more affordable. already responded to comments and PRODUCT SELECTION borhood currently enjoys in addition We also offer our Access Discount inquires from 307 people. The infor- AND PRICING to what we already offer at our other Program to new and existing Owners mation shared has been very helpful The care expressed by our Own- locations. who have a financial need. With the and overwhelmingly supportive of ers and the community for each other Providing fairly priced products to Access Discount, you can shop with our preliminary research. Statistically, in the feedback we have received has support accessibility for all in our com- a 10% discount to buy food and other here’s some of what we have noted been heartwarming, rewarding, and ex- munity is part of our Food and Product products at the Co-op, and pay off the about these comments so far: tremely helpful to read. One thing that Selection Philosophy. We monitor our equity investment for a longer time • 225 of the comments, from what we is becoming abundantly clear is that if pricing by doing periodic comparisons and for as little as $4 per year while can tell by the information provided, we add the Pierce’s location, we will with other local grocers. We are specif- enrolled in the program. We also offer are from Owners. 63 are from non- be servicing a community that looks ically doing price checks with Pierce’s gift Ownerships for those who would owners and 19 have either been from out for each other, and cares about current offerings, and we’re finding like to give either a partial or full Own- northside businesses or anonymous. the food they can put on their dinner that since we are a similarly sized ership investment to others. • 278 comments (about 91%) were en- tables. Co-op Principle #7, Concern for store, we will be able to provide many Both our East and West locations tirely positive and supportive. Only the Community, is very healthy in our similar items at comparable prices. Our accept FoodShare (the QUEST Card) two (2) comments that we received Ownership, and on the northside. Director of Purchasing, Megan Min- from all shoppers as will any new were outright against the northside Overwhelmingly, commenters nick, also noted “when you compare location. We also host Second Harvest location. Five (5) comments shared discussed food, product and access like products (for example fair trade, FoodShare specialists monthly at both both positive and negative aspects of with us. These words came up 404 organic, and/or local), we are quite stores to help customers learn about the project for us to consider. Seven times in a word search of the comment competitively priced. This is especially eligibility, get one-on-one application (7) comments were from customers files. Additionally, the words “conven- true when you consider the pricing assistance, report changes or submit who would prefer a different loca- tional,” “organic,” and “natural” came available in our bulk aisle… We’ve renewals. In March, FairShare CSA tion, or a another location in addition up 133 times. This isn’t surprising, as found that our Co-op Deals specials Coalition will be available during these to a northside location. 15 comments we have already noted in staff discus- are significantly better than the promo- sessions, so that people using Food- shared feedback, questions or ideas sions around a third store that the two tions our competitors regularly run, Share can learn how to use QUEST

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8 Willy Street Co-op Reader, march 2016 for CSA purchases if they like, and to many and what positions may be avail- we heard from many that this location ing a mid-sized local business, we may learn about the Partner Shares pro- able. We know for sure that we would would be great. We also heard it may only choose one location for expansion gram. notify and encourage Pierce’s employ- be more convenient based on where at this time. Currently, our East and West loca- ees seeking jobs to apply at the Co-op, customers lived, worked, or commut- It’s not an easy choice and there tions are not part of WIC, though we that we would encourage our own staff ed. Customers noted that this location are many factors: sometimes the site are investigating licensing to accept who may be interested in jobs at a new may service people from Waunakee, doesn’t meet our criteria to serve WIC payments at the possible north- location to apply (noteworthy: some DeForest, Sun Prairie, Windsor, Maple current Owners and the community side location. Pierce’s currently offers live on the north side), and that we Bluff, and Westport in addition to the as well as other locations; sometimes WIC and we believe it may be impor- would also work with neighborhood neighborhoods in the 53704 zip code there isn’t a viable location in a neigh- tant to retain that offering for those organizations to recruit applicants (where 4,646 active Owners currently borhood where we have been asked to who are participating in the program. from the local vicinity as part of the reside). look; sometimes the proposed leasing The certification process is complex hiring process. If some existing staff or financing, or the price for renovating and requires us to carry very specific relocate to the new store, then posi- DID WE CONSIDER OTHER or building-out the location is prohibi- types and quantities of products. We tions will open up at our other sites as LOCATIONS? tive; and sometimes we have talked will keep everyone posted on whether well. Customers who did ask for a dif- with communities we have looked at WIC could be an option at a third ferent or additional location suggested and agreed to provide different support store. CAN WE AFFORD A THIRD a Co-op on Madison’s South Side, on to their neighborhoods by assisting LOCATION? Cottage Grove Road (in Madison), their efforts to open their own stores, HIRING FROM THE Some Owners questioned whether in Sun Prairie, Fitchburg, Verona, in for example. We appreciate all the COMMUNITY we can afford a third store right now, the Allied Drive neighborhood (in feedback we’ve received since 2014 A word search from the comments since Fiscal Year 2015 did not end Madison), Waunakee, Whitewater, regarding where we locate, and it has we have received shows “employee” with a profit. In the February Reader, Monona, in Iowa County and in a been very helpful in considering where and “staff” appearing, so far, 57 times. General Manager Anya Firszt reported different space on the northside. One to look for spaces. Quite a few people have requested that a profitable second quarter for Fis- person also suggested that they would (if we proceed) we work with Pierce’s cal Year 2016, and in the past month, prefer to see us build a new store than THANK YOU FOR YOUR existing staff and hire from the nearby profit share was approved for our hard- renovate an existing one. SUPPORT AND FEEDBACK! neighborhood. We agree that helping working staff. We are still assessing We looked at many locations, and All the feedback we have received people remain employed and hiring whether this opportunity is right for us since no plans have been finalized, from the community has been extraor- from the local community would be and making a fiscally sound decision is we are still considering some of those dinary, thoughtful, and helpful. We important to the success of open- one of the most important parts of that locations. We recognize that there are hope we can bring you more details on ing a northside store (or any location review. lots of potential neighborhoods that third store selection soon! We appreci- that we would select). While we are would enjoy a Willy Street Co-op ate all the help we can get, and value in the process of drafting a potential NORTHSIDE LOCATION MAY and we are thrilled that people have your opinions. Keep them coming! staffing scenario for this location, we BE CONVENIENT FOR MANY advocated for their own parts of town. Email [email protected] if have more work to do before we can While some customers did request Based on what we asked Owners to you have a viewpoint you would like provide greater detail regarding how that we still consider other locations, vote on in 2014 and the finances of be- to share.

Willy Street Co-op Reader, march 2016 9 PRODUCE NEWS ability of local produce and the tight tradition! This year, Steve Pincus time schedules that our cooks work brought us the news that his farm will within, it’s been challenging to use no longer be growing lettuce. The Local Season Planning as much local produce as we’d like timing of the lettuce crop has proved to. By including prepared foods folks to be too much with everything else in our winter farmer meetings, we’re going on at that time of year (early hopeful that this year we’ll break June), and Steve wants to focus on some new local ground for our delis, later crops (like his delicious carrots). can’t speak for eral Point, Wisconsin, whose owners and I for one can’t wait to taste the We were disappointed to be sure, anyone else, have a strong interest in sourcing results! but we asked another of our farms, but I for one local produce and “stabilizing” it for • Door County Fruit. You prob- Crossroads Community Farms if they I am not a fan of winter use. ably remember those Door County were interested in growing this crop Wisconsin winter. In 2015, we dipped our toe in the peaches, cherries, and strawberries for us, and lucky for us they said yes! The bleak, cold, grey water by sourcing a total of 7,657 that appear on our shelves every sum- days seem to drag pounds of fresh local produce that mer? Those come from Dan Barnard NEW (TO US) FARMS by, and though the was processed at Innovation and of Healthy Ridge Farm in Sturgeon Every year, we try to bring a few by Megan daylight is increas- preserved for winter eating. A good Bay. Dan was the recipient of a Willy new farms to the table. Usually, we Minnick, ing, it still seems as chunk of that produce went into our Street Co-op Vendor Loan in 2014, start out with just a small amount of Director of if spring and summer Thanksgiving pies and other prepared and he used that loan to purchase produce from these farms to test the Purchasing are nothing but a fig- foods dishes, and the rest went into organic fruit tree saplings and also relationship, and then grow with them ment of the imagina- jars of organically grown diced and improve his irrigation system. in future years. This year, we hope to tion. crushed tomatoes and bags of organi- At his meeting in January he work with the following new (to us) That’s one cally grown frozen butternut squash reported that the last two winters farmers. reason why I love cubes and broccoli florets for sale had been hard on his saplings and • Little Heathens Farm. We’ve our winter farmer meetings so much. in our retails. Though 7,657 pounds he’s lost a few, but overall things searched high and low for a good Every January and early February, we sounds like a lot, we anticipate being are looking good. Though we won’t source of quality local organic meet with our produce farmers to plan sold out of all of this produce by the see any organic peaches or apples asparagus that we could sell at an for the coming year, rehash the season end of March. from those trees for two years or so, affordable price. We’ve think we’ve that’s behind us, and reconnect with the Given the success of this pro- they’re still growing! In the mean- found it! Little Heathens Farm is an folks who grow our beautiful produce. gram, we are planning on going big time, Dan plans continues to supply asparagus farm owned by Molly and There’s nothing better to think about for 2016. During our winter farmer us with organic strawberries and non- David Waisman in Cottage Grove, on a cold winter day than the delicious meetings, we mentioned this new op- organic peaches, apples, and cherries Wisconsin. They are planning to sup- flavors and aromas of the local produce portunity to each grower, and many from his family orchard. ply both of our retails in the coming that will grace our shelves come sum- of them expressed interest in growing • Keewaydin Farms. Rufus Haucke year. Look for their asparagus on our mer. for this program. For our farmers, from Keewaydin Farms was another shelves as soon as April! During these meetings, we talk this represents a whole new world of our 2014 Vendor Loan recipients. • King’s Hill Farm. Elisabeth Minich about what went well: “Remember of possibility for marketing their Rufus used his loan to build an on- and Steven Shoemaker run this veg- that super-tasty variety of melon you produce. At this point, we don’t have farm distribution center (he used to etable CSA and market farm in Min- grew last year?” “Can you grow triple any guarantees, but there’s a very have to drive hours each day to his eral Point. We did a small amount that amount next year?” …. and what good chance you’ll see more toma- Viroqua-based distribution center), of business with them in 2015, and didn’t go so well: “That cold spell in toes, broccoli, and squash next year, and also to construct hoophouses for given the stellar quality and flavor of the middle of August sure did screw as well as frozen rhubarb, frozen season extension. Though we didn’t their product, we’re hoping for more up the tomatoes’ ripening.” We ask kale, and maybe even some Wiscon- see a whole lot of early spring or late in 2016. the farmers what they plan on grow- sin-grown cucumber pickles! fall crops from Keewaydin in 2015, • Peacefully Organic Produce and ing again, or not growing again, if they • Prepared Foods. This year, for the Rufus reported that he is planning to CSA. You may have passed by this are going to deliver to us on the same first time, we included our prepared grow bunched beets, bunched carrots, farm, on Highway M, just north of days, and what sort of pricing works for foods team in our winter farmer and spinach in the hoophouse this Lake Mendota. Peacefully Organic everyone. meetings in a really meaningful way, coming spring, and possibly some is the only veteran-led CSA farm As we wrap up our planning and we’ve developed new systems cooking greens in the fall months. in Dane County. Their aim is “to process and gear up for the season to ensure the prepared foods depart- We can’t wait! provide a peaceful place for Veterans ahead, here are a few highlights to look ments have access to the same array • No More Tipi Produce Lettuce. to return home, learn about organic forward to in 2016. of fresh local produce that you’ll find Many of us have come to anticipate agriculture, and build a stronger com- • Wisconsin Innovation Kitchen. in our produce departments. This the arrival of Tipi Produce organic munity of support based around our Innovation Kitchen is a commercial may seem like an easy thing to do, lettuce as a sign that summer has re- food supply.” Look for their produce kitchen co-packing facility in Min- but given the ever changing avail- ally begun—it’s a Willy Street Co-op on our shelves this year!

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10 Willy Street Co-op Reader, march 2016 with a mister or by filling the tray 11. TRANSITIONAL TACTICS. SEED NEWS below the cells with water. After four to six weeks, your seedlings will have grown into sturdy 7. PREVENT DAMPING OFF. plants ready for the outside world. Too much moisture and humid- Seed Starting Assuming the weather is right, it ity can encourage damping off, a is time to transition them outside. fungal disease. Prevent this problem Do this slowly and incrementally by adding a half-inch layer of light- by “hardening off” your seedlings. colored sphagnum moss to the top of conditions. This is easy if you buy To do this, keep your transplants othing your seed-starting mix. kicks your seeds from the Co-op. We in a sheltered location, such as on the late carry Seed Savers and they have by 8. WARM UP TO HEAT MATS. a porch, for about a week, bringing winter far the most unique collection of Ideal germination temperature them in at night and gradually mov- N heirloom seeds of the highest qual- ing them into brighter sunlight each blues like prepar- for most vegetable seeds is between ing for spring! If ity. 70 and 90ºF—a range most homes day. After your plants have been you are a gardener 3. TIMING MATTERS. can’t provide steadily in winter. En- hardened off, they’re ready to grow in the garden, where they’ll reward by Mike (and if you’re not, Don’t start your seeds too early! courage fast sprouting by providing what better year warmth from below your seedling you with a bounty of tasty, nutritious Burns, I’ve been guilty of this and then to give it a try!) flats, which is easiest to do with an food. Merchan- your plants become root-bound and starting your seeds weak. Check out the UW Extension electric germination mat (about $40). diser inside is on the top website (uwex.edu) to find timelines 9. LIGHT RIGHT. of that list. There for planting in our region. Seedlings need brighter light than are so many great the average home can provide in reasons to start 4. SEED HOUSING. Unless our late winter. Investing in a grow light your garden seeds You need two- to three-inch- will help considerably to achieve parking lot is indoors besides the fact that long deep containers with drainage holes the 14-18 hours of light per day that Wisconsin winters nearly make it a to hold your seed-starting mix. You full, please leave seedlings need. necessity. Of course you can always can really get creative here but I the electric car buy your seed starts (I usually end simply bought a few large trays 10. STRONG AND STEADY. up buying a few no matter what), with “cells” and a plastic cover (all To keep your seedlings growing stalls for electric but that can get expensive quickly. of which are available at the Co-op) strong and healthy, pinch out the cars. Willy Street Co-op does have a fan- and I reuse them every year. Just smallest seedlings in each cell, light- tastic selection of seedlings but as a make sure to sterilize them if you ly brush your hand over the seed- man on a budget, I can’t buy all of plan to reuse them. lings daily to promote sturdy stems my plants ready to go in the ground. 5. THE PLANTING MIX. and move them to larger containers Starting seeds indoors is much It’s important to use a loose, if need be. easier than it seems. Once you get well-drained mix for indoor seed all the equipment you need, it is ex- starting. This is a topic that could tremely affordable as well. Borrow- easily fill up an entire book! Bottom ing some guidelines from Mother line for me is that I avoid peat moss Earth News, here is a great 11-step due to its negative environmental process to get you growing indoors: impact. The Co-op has a nice seed- 1. SOW WHAT? starting mix made by Fox Farm. Select your plants to start in- 6. FEED AND WATER WISELY. doors wisely. Not all plants benefit Instead of watering AFTER you from this process. Focus on plants plant your seeds, mix your seed- that have a long growing season, are starting mix with water in a bucket heat-loving and need time to ma- a few hours before planting. Fill ture. In Wisconsin, most plants can your containers with the saturated benefit from starting indoors, with mix and place two to three seeds per the exception of beans, corn and cell. Cover the seeds with either a root crops. dome or plastic wrap until the seed- 2. SEED MATTERS. lings emerge and then remove the Start with high-quality seeds cover. Water seedlings gently when and varieties suited to your region’s the soil feels dry to the touch, either Watch for IDEALS signs throughout the store! They’re our best quality products at our best prices.

Willy Street Co-op Reader, march 2016 11 WHAT DO YOUR MEAT NEWS CHIP GIFTS Corned Beef ACCOMPLISH? n preparation poke holes all over the brisket. Rub They help for St. Patrick’s all sides of the brisket with the Day, I sat down and spices, using it all up. Place the Community Shares of Wisconsin Iwith our very rubbed brisket in a resealable plastic own Jeremy John- bag, removing as much air as possible and its 67 member nonprofits. son, Willy West before sealing. Place the bag between Meat Manager, to two cookie sheets and weigh it down talk corned beef. with heavy cans and refrigerate. Flip When Burnett was struggling by Along with tak- brisket everyday for the next seven with school and behavior, he Ansley Knoch, ing some time to days. Remove the now-cured brisket was referred to Dane County explain to me what Purchasing from the bag and rinse well with wa- TimeBank’s youth court corned beef is and ter, patting dry afterward. Assistant program, where he worked with why people eat it on Optional cooking method: his peers. School staff saw a St. Patrick’s Day, Place corned beef in a large Dutch huge change in his attitude and I also learned that oven and add enough water to cover behaviors as a result. Now, after he started making the corned beef we meat plus an extra half-inch. graduating, Burnett has become sell in the meat case a few years ago Simmer for 2-3 hours or until fork to make sure that there was a local, one of our strongest leaders, tender. grass-fed option for all of us Co-op and he helps run our community shoppers. CORNED BEEF AND CABBAGE youth courts. Corned beef is often thought of (Adapted from Martha Stewart) as a traditional Irish food and, while 2 celery stalks it was a main export from Ireland for 3 carrots Even prison bars couldn’t free quite some time, its consumption is 1 small onion, cut into wedges 13-year-old “Jennifer” from her more of an Irish-American tradition. 1/2 lb small potatoes (cut them into rapist when a child support When it was primarily exported from big chunks if they’re on the larger side) enforcement agency pressured Ireland, it was too expensive for most 6 sprigs thyme her to name the now-jailed felon Irish families to buy and eat. As the Irish immigrated to the US and found 1 corned beef brisket responsible (to get child support 1 Tbs. pickling spice for the baby born as a result of it inexpensive and readily available, it replaced bacon in several more tradi- 1/2 head savoy cabbage, cut into the rape). However, Legal Action tionally Irish recipes. wedges of Wisconsin stepped in and said grainy mustard, for serving it was illegal to pressure a minor, THE NITTY GRITTY Directions: Chop carrots and and a rape victim, in this way. Down to the nitty gritty. Corned celery into large chunks. Throw all beef is just spiced, salt-cured beef. It the veggies except cabbage into the is generally made with brisket, but bottom of a large slow cooker. Put the Wisconsin is one of just nine states it can be made from most any cut. It corned beef on top of the veggies, fat to put 17-year-olds into the adult can be made dry—that’s how Jeremy side up. Sprinkle the pickling spice justice system, though data show makes it and that’s the recipe he’s on top. Add enough water to not quite that 17-year-olds in the juvenile shared here—and it can be made in a cover the meat, probably a little more system are less likely to reoffend. saltwater solution as well. The spice than a quart. The Wisconsin Council of Children blends used vary greatly and should Cover and cook for 8 1/2 hours and Families (WCCF) is working always be adjusted to personal taste. If on low (or about 4 hours on high if you’re in a hurry). hard to convince our lawmakers to you plan to make your own, make sure to get a head start, as it takes a whole Lay the cabbage on top of the put first-time, nonviolent 17-year-old corned beef and cook for an additional offenders into our juvenile justice week just to cure, plus another day in the slow cooker if you’re making 1 1/2 hours (45 min on high) until system. WCCF’s Jim Moeser has corned beef and cabbage. No pres- both the cabbage and beef are tender. WCCF’s Jim Moeser been leading the fight for this bill. sure to do it yourself though, we will Slice the corned beef against the grain have plenty ready for you at the meat in thin slices and serve with veggies, counters. cooking liquid, and grainy mustard. CHIP gifts are 1% of your bill, HOW TO MAKE CORNED CORNED BEEF HASH or 10 cents on a $10 purchase. BEEF AT HOME: (Adapted from Epicurious) 4-5 lb. brisket 1 lb. russet potatoes, diced 1/2 cup kosher salt or sea salt 1 lb. piece cooked corned beef, cut 1 Tbs. cracked peppercorns into pieces Thank you! 3-4 bay leaves crumbled 1 cup onion, chopped 1 Tbs. paprika 1 large red bell pepper, diced 1 Tbs. mustard seed 2 Tbs. butter The Community CHIP® program is part of 1 Tbs. allspice 1/4 cup cream Community Shares of Wisconsin—your gift can be tax deductible. 1 Tbs. dried thyme 4 large eggs (if making as breakfast Directions: Mix all the spices dish) Learn more at www.communityshares.com together and set aside. Take a fork and 1 Tbs. flat-leaf parsley, chopped

12 Willy Street Co-op Reader, march 2016 Directions: Boil potatoes in salted Stir in the cream and continue to stir beat the 3 Year Cheddar to pit Chris CHEESE BRACKET water for 3 minutes and drain. Put the for another minute. Roelli’s English farmhouse-style CHALLENGE corned beef into a food processor and If this is going to be a breakfast cheddar-blue against Sid Cook’s fan- As an added wrinkle, this year we pulse until it’s chopped into smallish dish, now is the time to make four favorite - cheese against one would like to invite you to fill out a pieces. Sauté onion and bell pepper over wells in the hash, breaking one egg another in the Cheese Championship. Cheese Challenge Bracket. We want med high heat in a large skillet until into each well. Turn the heat down The final event was held simultane- to see who among you thinks they browned. Add in the potatoes and sauté to med low and cover for about 5 ously at both stores, and Dunbarton can predict the twists and turns of this another 5 minutes or so. Stir in the beef minutes, depending on how runny you Blue won in a landslide, giving us our event! You can’t rely on ESPN or the and continue to cook until everything is like your eggs. Garnish with parsley 2015 Willy Street Co-op Cheese Chal- wasteland of online sports punditry to looking browned and smelling delicious. and enjoy. lenge Champion! help you fill out these brackets—you We loved doing this with you last might just have to camp out in the year. So we’re doing it again! It is Cheese Departments if you want to CHEESE NEWS with great pleasure that I can formally pick up insights into which announce that Willy Street Co-op’s will advance. We welcome the con- 2016 Cheese Challenge will begin versation! We expect to have brackets March Madness on Thursday, March 17th and run available in printed form at both Willy until April 3rd! Yes, it will begin on East and Willy West cheese counters Cheese Challenge St. Patrick’s Day. We don’t want to as well as on our website for down- make it weird and distract you from loading and printing. These should be your corned beef, soda bread, or other available sometime in the first week ast year, we Hidden Springs Bohemian Blue holiday specific procurement—just of March. Once you’ve completed chose 32 We were, to put it mildly, sur- take a moment on that Thursday, your bracket, we will have vote-boxes local cheeses prised (but very pleased!), by this Friday, Saturday or Sunday to cast a set up in both stores to collect them— and put them mid-tournament line-up: three sheep- vote or two in our Round of 32! We much like how it looks during other L Co-op related voting events. Make in head-to-head milk cheeses, two blue cheeses, two don’t know who will be competing competitions over fresh cheeses, one stinky washed-rind yet. The field will be different than sure you keep a copy for yourself so three weekends. and only two cheddars. I think it last year, but we will likely see some you can follow along with the compe- by Patrick Hundreds of you goes to show that you all are a more returning faces out for vengeance! tition! We will have a stellar, cheese- Schroeder, showed up over discerning cheese audience than Like last year, competitions will be related prize to give away to those that Category the course of these Wisconsinites are normally given held at our sampling stations (next to get the closest in their predictions. To Manager- competitions and credit for being. Bravo! That weekend the Cheese department at Willy East, those that don’t quite make it, never Prepared sampled the cheeses of competition had some more close in the Produce department at Willy fear, we shall put many of our compet- itors on sale following the final event Foods at our sampling sta- and heated matches, spurred on by West). Come and taste the competitors tions at Willy East your voting. Chris Roelli’s Dunbar- and register a vote for your favorites. for you to partake in! So, prime your and Willy West. ton Blue snuck past Renard’s 2 Year Competitions will likely be held in the tasters, sharpen your pencils, and get You cast votes. Winners were deter- Cheddar by only two votes. In a battle early afternoon into the evening. We ready to vote for your favorites. We mined. Moving into the next round, of the up-and-coming cheesemakers, will let you know exact times as soon hope to see you all this March for this the Squeaky Sixteen, many favorites Bill Anderson’s St. Jenifer beat out as we have them set! fun-filled event! were identified by customers and staff Anna Landmark’s Petit Nuage. Both alike. That weekend however, saw cheesemakers were in attendance, some pretty shocking upsets. Pleasant even, lobbying for their creations! Our Ridge Reserve fell to Carr Valley’s Fromage Final Four was cast: 32 local cheeses Marisa. Sartori’s Bellavitano was crushed by Brenda Jensen’s Bohemian FROMAGE FINAL FOUR Blue and Marieke Penterman’s aged Carr Valley Marisa go head-to-head! gouda lost to Landmark Creamery’s Roelli Cheese Dunbarton Blue Petit Nuage de Brebis. The common Creme de la Coulee St. Jenifer denominator here? All three upsets Red Barn Farms Heritage 3 Year Weis were won by sheep-milk cheeses! Cheddar Here’s a little recap of the cheeses that The final weekend of the event made it through the Squeaky Sixteen saw high vote counts, lots of foot traf- to advance to the Edible Eight: fic from all of you, and great partici- pation on social media. Dunbarton EDIBLE EIGHT Blue beat St. Jenifer at Willy East. Carr Valley Marisa Marisa, in another surprising result, Roelli Cheese Dunbarton Blue Landmark Creamery Petit Nuage de Brebis Red Barn Farms Heritage 3 Year Weis Cheddar Capri Cheese Fromage Blanc Creme de la Coulee St. Jenifer Renard’s 2 Year Cheddar

March 17th-April 3rd Vote for your favorite!

Willy Street Co-op Reader, march 2016 13 chocolate mix from Equal Exchange—Dark. Rich. Luxurious. A tad sweet. Vegan, organic, and Fair Trade certified. Add to dairy or non-dairy milk for a decadent cup of cocoa. Available at East and West. UPTON’S NATURALS BAR-BE-QUE JACKFRUIT Jackfruit is becoming a more readily available re- placement for meat. It’s vegan and free of gluten, soy, and GMOs. Use in sandwiches, salads, wraps, or with rice. Made in Chicago! Available at East and West. ACURE ADULT SPF 30 SUNSCREEN Zinc oxide-based in an argan oil creamy base. Lovely, nourishing skin care. Available at East and West. ALBA COOLING ALOE BURN RELIEF SPRAY Medicated, no touch spray for instant relief and mois- ture. No parabens, phalates, gluten or synthetic fragranc- es. Biodegradable formula and aerosol/propellant-free! Available at East and West. LOUISVILLE VEGAN JERKY COMPANY These soy-based vegan jerkies are made in small PRIMAL PIT PASTE batches in—you guessed it—Louisville, Kentucky, with Deodorant that contains no aluminum and no non-GMO soy and tamari. They are also gluten-free, but parabens and still works! Uses organic ingredients, you wouldn’t be able to tell by their completely satisfy- such as shea butter and arrowroot powder, and bak- ing chew. Current flavors available at both stores are: ing soda. Choose from jar or a stick. Scented only Bourbon Smoked Black Pepper, Sesame Teriyaki, and with essential oils. Available at East and West. Maple Bacon Jerky. Even some meat eaters at the Willy Street Co-op office dug these. Perfect for on-the-go snacking. Available at MOMMY’S BLISS BABY CONSTIPATION East and West. EASE Free of stimulants, gluten, dairy, chamomile, alcohol, NATURE’S PATH DARK CHOCOLATE artificial colors and flavors. Uses gentle prune juice, organ- CHIP WAFFLES ic fennel and organic dandelion to sooth upset tummies and Chocolate for breakfast! These frozen waffles get things moving. Created for children six months through are chocolaty-sweet without being overly sweet. adults! Available at East and West. They also contain 12 grams of whole grains, 5 grams fiber, and 2 grams protein per serving. Perfect for a quick breakfast BALL JAR or snack. Available at East and West. 1.5 pint size—tall and slender, this will become your new favorite ball jar. Perfect for using as a glass (hello, summer teas and cocktails!), or for ANNIE’S HEAT-AND-SERVE SOUPS storing pencils. Buy a single jar or a case. Available at East and West. New heat-and-serve soups from Annie’s! Tomato, Creamy Tomato with Bunny Pasta, Bunny Pasta & THOUSAND HILLS CO. GRASSFED SMOKED Chicken Broth, and Creamy Carrot & Bunny Pasta. UNCURED COCKTAIL WIENERS All certified organic and great for kids and adults Finally, cocktail wiener with ingredients you can feel good about! Just alike. Available at Willy East. throw them in the crockpot with your favorite BBQ sauce, and you’ll be ready for game day. 100% USA-raised grass-fed beef raised without hor- EQUAL EXCHANGE DARK CHOCOLATE mones or antibiotics. They’re naturally cured using no nitrites or nitrates, HOT COCOA MIX and they’re gluten- and MSG-free! Available at East and West. It may be almost spring, but we are really excited about this new hot

ATTORNEY PAUL O’FLANAGAN humanNature A Different Approach nutrition and wellness To Real Estate Coop member, Our savvy team guides you through PROGRESSIVE & LOCAL Address your health every step of your move with LAW FIRM OFFERING: with personal attention integrity and competence. and food-based guidance. We are your neighborhood Realtors, WILLS, TRUSTS, TAX, creating sustainable and vibrant Katy Wallace, ND RYT communities together. ESTATE PLANS, PROBATE, Carlos & Sara Alvarado GUARDIANSHIP & FAMILY 608-301-9961 ASSISTANCE TO FOLKS Contact us: AT LOW COST. 1321 E. Mifflin St, Ste 100 608.251.6600 | [email protected] Madison, WI 53703 TheAlvaradoGroup.com | 1914 Monroe Street, Madison CALL: 608-630-5068 www.humannaturellc.com Independent and family owned since 2006

14 Willy Street Co-op Reader, march 2016 deals march Our weekly Owner Rewards specials will now only be listed in an in-store flyer, on our website or be available by email. We are doing this to be able to be more flexible with our sales and offer better sale pricing. For more information, including how to sign up for the email flyer, see willystreet.coop/Owner-Rewards. Health & Wellness co-op deals: March 2–15

AVALON ORGANICS KISS MY FACE TEA TREE THERAPY shampoo & olive oil soaps tea tree oil conditioner All Kinds on Sale! .99 /tx All Kinds on Sale! $4 $ .50/tx .99 /tx 2 .5 oz • was $6.29tx $6 9 oz • was $3.79/tx 11 oz • was $9.79/tx

GARDEN OF LIFE NORDIC NATURALS SOURCE NATURALS organic chia seed d3 gummies sublingual melatonin $ .99 .99 /tx 11 $10 1 mg Peppermint 12 oz • was $14.69 60 pc • was $16.49/tx .99 /tx $5 100 tab • was $7.79/tx

HYLAND’S ALAFFIA MEGAFOOD calms nerve neem seed oil daily turmeric tension and .99 nutrient booster sleeplessness $5 /tx powder .99 /tx .8 oz • was $6.99/tx .99 /tx $7 $13 100 tab • was $11.99/tx 59 oz • was $19.99/tx

Health & Wellness co-op deals: March 16–29

SOUTH OF FRANCE LILY OF THE DESERT ACURE bar soaps 99% aloe vera gel shampoo & All Kinds on Sale! $ .99 /tx conditioner .99 /tx 2 All Kinds on Sale! $2 4 oz • was $3.79/tx 6 oz • was $4.29/tx .99 /tx $7 12 oz • was $9.99/tx

BACH TERASWHEY WELEDA rescue remedy protein cuticle softener .99 isolate pen $ /tx Unsweetened 10 .99 /tx .35 oz • was $16.99/tx .99 /tx $10 $18 1 oz • was $15.99/tx 10.2 oz • was $24.99/tx

NATURAL FACTORS GIOVANNI BOIRON ultimate probiotic l.a. hold sinusalia formula 12/12 hair spray $ .99 /tx .99 /tx .99 /tx 8 $18 $5 60 tab • was $12.99/tx 60 cap • was $19.99/tx 5.1 oz • was $8.29/tx

All Specials Subject to Availability. Sales Quantities Limited. deals co-op deals: March 2–15

MI-DEL ALEXIA STONYFIELD FARM snaps seasoned salt greek All Kinds on Sale! waffle fries Plain, Vanilla, Blueberry, Super Fruit .00 $3 2 for $6 4 for $5 8-10 oz • was $3.99-4.29 20 oz • was 2 for $8.58 5.3 oz/ea • was 4 for $7.96

ORGANIC VALLEY arrowhead mills EARTH FRIENDLY organic butter cornbread & ecos dishmate quarters muffin baking mix soap Salted, Unsalted .99 .49 All Kinds on Sale! $4 $3 .19 16 oz • was $5.49-6.29 32 oz • was $4.49 $2 25 oz • was $3.49

DAIYA ENJOY LIFE GARDEN OF EATIN’ vegan semi-sweet tortilla chips frozen pizza chocolate chips Blue Corn, Red Hot Blues, Yellow All Kinds on Sale! .99 .69 .69 $3 $3 $5 16 oz • was $5.29 10 oz • was $5.49 15.7-17.4 oz • was $8.49

IMAGINE MUIR GLEN NATURE’S PATH organic broth organic frozen waffles All Kinds on Sale! pasta sauce All Kinds on Sale! .69 All Kinds on Sale! $2 .69 2 for $5 7.4-7.5 oz/ea • was 2 for $6.98 32 oz • was $3.99 $2 25.5 oz • was $3.99

ANNIE’S SAFFRON ROAD ALTER ECO HOMEGROWN tandoori fair trade rice mac & cheese chicken nuggets Thai Sticky Purple, Ruby Red Jasmine Classic, Shells & White Cheddar, Bunny, Non-Organic Shells & Real Aged Cheddar .69 .79 $4 $3 5 for $5 8 oz • was $6.49 16 oz • was $4.79 6 oz/ea • was 5 for $12.45

BARBARA’S BAKERY WHOLESOME BLUE DIAMOND cereal SWEETENERS gluten-free Shredded Wheat, Multigrain Spoonfuls, artisan Oat Crunch brown sugar Light, Dark nut thins 2 for $6 .29 Sesame, Multiseed, Asiago 13-14 oz/ea • was 2 for $9.58 $4 24 oz • was $5.49 2 for $5 4.25 oz/ea • was 2 for $7.58

The specials on this page are valid March 2–15 All Specials Subject to Availability. Sales Quantities Limited. deals co-op deals: March 16–29

MUIR GLEN SURF SWEETS BOB’S RED MILL organic tomatoes candy flour All Kinds on Sale! Whole Wheat, Unbleached White, All Kinds on Sale! Whole Wheat Pastry for $ 4 5 $ .79/tx .69 14.5 oz/ea • was 4 for $7.96-9.16 1 $5 2.75 oz • was $2.29/tx 80 oz • was $8.49

KETTLE BRAND MOUNTAIN HIGH NATURE’S PATH krinkle cut chips ORGANICS granola bars Sea Salt, Salt & Pepper bulk organic black All Kinds on Sale! $ .69 turtle beans 3 2 for $6 13 oz • was $5.29 .19/lb $2 6.2-7.4 oz/ea • was 2 for $9.58 Rndm wt • was $2.49/lb

CASCADIAN FARM GREEN VALLEY AMY’S cereal ORGANICS organic soups All Kinds on Sale! -free All Kinds on Sale! .79 yogurt .69 $2 Plain, Vanilla $2 8.6-12.3 oz • was $4.99 .79 14.1-14.7 oz • was $2.99-3.99 $3 24 oz • was $4.79

LAKEWOOD APPLEGATE FARMS NANCY’S red tart breakfast organic cherry juice sausages All Kinds on Sale! yogurt .99 Non-Fat Plain, Whole Milk Plain, $ Low Fat Plain 2 $ .99 32 oz • was $4.79 3 .99 7 oz • was $4.79 $3 32 oz • was $4.99

GT’S EUROPEAN WESTBRAE chia kombucha GOURMET BAKERY organic beans All Kinds on Sale! brownie mix All Kinds on Sale! /tx .99 .65 2 for $5 $3 $1 16 oz/ea • was 2 for $5.98/tx 13 oz • was $5.29 15 oz • was $2.79

GIMME KALONA GOOD HEALTH roasted 2% buttermilk veggie stix seaweed snacks .49 All Kinds on Sale! $2 2 FOR $5 .39 16 oz • was $2.79 6.75 oz/ea • was 2 for $7.98 $1 .35 oz • was $1.99

All Specials Subject to Availability. Sales Quantities Limited. The specials on this page are valid March 16–29 All 3 weekends: Are you enrolled in the Access May 13-15 Jun 24-26 Discount Program? Jul 22-24 If so, it’s that time of year to renew your Access Discount. 9 AM-5 PM Willy Street Co-op will be sending out renewal notifications and a new Access (72 hour course) Discount Form to all current Access Owners at their last known address. 2016 To avoid a lapse in your enrollment, please submit your renewal Permaculture Design form to Customer Service by March 31, 2016. Certificate Training

Held at a near westside Madison home of a PDC Graduate accessible by bike and bus. Street parking available for cars. Lead teachers: Kate Heiber-Cobb and Marian Farrior with guest teachers along the way HANDS-ON PROJECT WORK, CLASSROOM TIME AND TOUR DAY o Permaculture Design & o Energy Systems Natural Systems o Invisible Systems, o Soil Building & Ecosystems Social Permaculture & o Foraging & Wild Crafting Community Building o o Fungi–food, soil Large & Small Scale & remediation Permaculture o o Water Harvesting, Intensive Food Systems Management & & Animals For more information about the Access Discount Program please Remediation o Urban Permaculture contact Ashley Kuehl, the Owner Records Administrator, at o Plant Guilds & 608-251-0884 ext 734 or [email protected]. Forest Gardens o Biomimicry & Patterns o Natural Built Environment o Participatory Education Information about the Access Discount Program can be found at Customer Service desk and at www.willystreet.coop More info and registration at: MadisonAreaPermacultureGuild.org

Do you know where your wood comes from?

NeChildren’s Resale t Event Yo! Visit our Eastside Madison Shop

High quality baby and children’s clothing, toys, 84 N. Bryan St. (one block east of Milwaukee St.) books, bikes, shoes, outerwear, maternity Locally Grown and Locally Made in Madison, WI Mon-Fri: 8 am to 4 pm At Baraboo Woodworks, we take pride in producing one of a kind heirloom wear, cloth diapers... and so much more! Sat: 8 am to 1 pm quality furniture and specialty wood products, sourced from area communities 608.663.1010 and small family forests. Stop in and talk to the crew about having a new table built from a beloved tree in your yard that needs to come down or browse our Saturday, March 12 www.baraboowoodworks.com selection of specialty slabs and dimensional lumber. Check out our website and Facebook page to learn more about our "Wood with a Story." 9am -1pm

$1- $4 For clothing Ash  Walnut  Pine  Hackberry  Basswood  Oak  Honey Locust  Hard Maple and other items priced to sell! THIS MONTH’S Sunday, March 13 WELLNESS 9am -1pm WEDNESDAY IS Fill a bag for $5! MARCH 2ND onth ea m ay madisonwaldorf.org sd

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Credit cards welcome t we

off 6510 Schroeder Road MADISON Madison, WI 53711 Waldorf Next month’s Wellness 608-270-9005 SCHOOL Wednesday is April 6th

18 Willy Street Co-op Reader, march 2016 STAFF INSTRUCTOR INTERVIEW: BEN BECKER by Katie O’Connell-Jones ship component. This will be become KOJ: Cooking from scratch is very increasingly important as we watch trendy right now. With all the busy situations like the drought in Califor- and full schedules that everyone nia. Learning to eat seasonally will seems to have these days, are you become more important for making seeing a greater interest in get- fiscally/financially important choices. ting back to the basics? Another takeaway from this class BB: My experience is that time would be strategies for people to is a factor for everybody. Person- use in preparing a meal out of what ally, I am not a “buy a pre-made pie they already have in their pantry and crust” kind of person. I would rather garden. Personally, I like to share make it myself for quality and for the harvest from other people’s gardens level of satisfaction it brings. I try because they may grow different and keep things simple—what’s the items than I do and you might have point in making a dish with twenty to be creative in thinking about how steps versus making a dish with five to prepare it or create a meal out of it. steps? The quality sometimes is just A question I like to ask participants as good. People should make what in class is “what would you change they like and make it their own. I am if you prepared this at home?” This always encouraging people to do just allows people to bring forth their own that. Also, cook with people you can preferences and make it into their learn from. Find a recipe you want to my strong interests in gardening and ave you ever wondered own. When I’m working with kids and make because that will be your jump- volunteering. Teaching gardening to if it’s possible to enjoy teaching them about gardening I like ing off spot and then it will be fun and and working with kids helped me to fresh, nourishing, healthy to dispel the misconception that food something you will be interested in experience the connection between foods and stay within your comes from the grocery store. If you building on. H food and community. budget? If so, you are going to want are a kid growing up in a food desert, to check out the class “Eating Healthy your relationship with a food item JOIN US on a Budget” led by your Co-op’s own KOJ: Since you already work full- time for the Co-op, what is it that could be buying a bag of potato chips As you can see the Co-op is not class instructor; Ben Becker. The class and not knowing where they come just about groceries; we are work- is a great opportunity to examine our motivates you to take on these cooking classes? from or how they are made. Watch- ing hard to bring Owners interesting relationship with the food choices that ing kids grasp new information about classes and showcase our talented we make. Also, look for Ben’s classes BB: My motivation stems from the fact that I can branch out and use what they eat is very satisfying. staff instructors. We hope to see you on brewing kombucha and garden- soon! ing in the next couple of months. I sat skills that I developed in working KOJ: What foods represent com- down with Ben to explore and hear in different situations with different fort to you at the end of a busy about some of his experiences and people. I have learned so much while day? What would you choose to working in the Produce department ideas about nutritious food and afford- cook for yourself? Grass-Fed Attorneys ability. that I want to share. I also thought it BB: I like to take a lot of basic was a good opportunity to share with dishes and experiment with them. So, KOJ: Can you share some of your others what I learned while working I turn to a lot of pastas with different earliest memories of food and/or with communities that were void of kinds of sauces. For instance I will cooking? healthy food options: food deserts. whip up a cheese sauce that I make BB: I grew up in a household out of a cream base, and throw some where there was a normal amount of KOJ: What would you like par- spinach into it. I also prepare lots of cooking going on but as I got older, ticipants to take away from your dishes with eggs such as omelets. An- Nelson Donovan Dan Krause if I wanted something to eat, I needed classes? other quick comfort food I whip up in to figure it out by myself. In college, BB: My goal is to have class par- a hurry are egg nachos: they’re pretty 100% local-sourced cooking became more of a necessity ticipants learn one new strategy that fantastic, like a breakfast burrito with to save money in order to eat well. they can use in the future. A takeaway Trusts chips. It’s delicious and fast. Frittata is After that I continued cooking, based from this class for everyone including Wills also always a hit. If I’m feeling ambi- on my love of food and branched out myself can also be about a surpris- Probate Services tious, I fry chicken. If I really want to to discovering where food comes from ing technique or piece of informa- make a nice meal, I will make some Estate Planning and Administration and different ways to prepare it. In tion someone else in the class shares. Asset Protection macaroni and cheese from scratch or Nursing Home Expense Planning addition, I worked in a lot of kitchens, In those moments we all are able to maybe some eggplant Parmesan. which helped me to develop my food enjoy learning a new skill or sharing preparation skills. I continued with my an idea. The people in the class that education where the focus of my Mas- attend bring a lot to the entire experi- In Oregon, Wisconsin ter’s was understanding food sourc- ence. When you bring people together Co-op Members, Organic Wisconsinites, ing. After a long build up of working to talk about their daily meal habits it Family Men. Practicing estate planning and probate law since 1999. in different places, I got interested in becomes a way to foster community gardening. Gardening to me has been goodwill. In my class “Healthy Eating Housecalls Available (Additional Charge Applies) dependent on life circumstances; for on a Budget,” I like to educate people instance when I had access to a yard, about seasonality and how to find and Get your affairs in order. Protect your assets. Disinherit that special someone. whether it be my own or a friend’s. prepare fresh foods year-round. If you When I lived in an urban environment want fresh tomatoes in December, Call Now I branched out and volunteered to help people need to realize that comes with 608-268-5751 with an urban farm that grew food in limitations. When you make food the middle of the city. This was very into a commodity you don’t think interesting because I could tie together about the local and seasonal relation-

Willy Street Co-op Reader, march 2016 19 ANGELA POHLMAN Dr. Ohhira’s Probiotics Original Formula A real whole food supplement—it is made using over 90 different plants, fruits, and mushrooms fer- mented for at least three years. This is the first pro- biotic supplement I have ever taken that completely protected me from getting a yeast infection after using antibiotics. The way this works as it was explained to me: rather than attempting to repopulate your gut with billions of bacte- ria, Dr. Ohhira’s addresses your body’s “infrastructure” to make sure you can keep probiotics alive and thriving. It’s shelf stable, vegan, and can be swallowed as a pill or chewed up. They taste sweet! My one-year-old loves them!

DAN MARTEN Staff Pick Bountiful Bean Extra Firm Fantastic organic and local product. Besides being a quality product, we’ve been getting into using it for green smoothies. Sounds weird? Don’t knock it till you try it! Roelli Cheese Dunbarton Blue JUSTIN HOELZEN Perfect “gateway” blue cheese. This has been a favorite for “Cheese Plate Date Night.” Grab a Ataulfo Mangoes few cheeses, a baguette, some fruit, and a bottle of wine, and—BAM!— Looking to brighten your winter? Ataulfo you’ve got yourself an evening! The cheese staff will guide you for the mangoes have a smooth texture and honey-sweet rest—they’re awesome. flavor that will give you a taste of the tropics even in the midst of winter. Willy Street Co-op Green Zinger Fresh Juice Blend Feeling a little sickly? Need a pick-me-up? Enjoy tasty juice and fun in general? Treat yourself to the Green Zinger! Lip-smacking good, and it’s sure to give you some extra pep in your step. Great River Milling Multigrain Cereal (Bulk) Hearty breakfast of champions (no offense, oatmeal diehards). Add SERENITY VOSS a little fruit, a little peanut butter, a little yogurt, and this filling meal has you set till lunch. I love the coarse, almost chewy texture of this Alaffia Shea Butter (available in bulk) hot cereal compared to oatmeal. For bonus points, knead in a cup or so A very helpful Wellness staff member recom- of this cooked and cooled cereal to your favorite bread dough. Then, mended this to me when I was telling her how you’ve got some awesome multigrain bread coming out of your oven parched my face was. Winter had turned my skin that has a transformed flavor and crumb. Can’t beat that! red, flaky, and uncomfortable, and I was spending loads of money on different products that promised to be the cure. I used some that night, and I was so happy to wake up with smooth, hydrated skin. I love that such a reasonably priced, clean product (just one ingredient!) was the answer. Take a look at their website to find out more about Alaffia—it’s such a good company. HALLIE ZILLMAN Dried Organic Mango They are like CANDY! I love them, my toddler loves them, our parrot loves them. They taste great and are a healthy alternative ANSLEY KNOCH to sugary snacks. We often eat them as snacks or even as a fruit side for breakfast. Jeff’s Naturals Tamed Diced Jalapenos (East only) Bell and Evans Ground Chicken These can turn any drab bowl of beans and I buy some every time it’s available! This is great for making quick rice into a party! The slices are a little too big chicken noodle soup, or soups in general! Don’t be fooled—it packs a lot for my taste, but a scoop of the diced ones are a of flavor, likely because it’s a mix of chicken meat including dark meat. perfect topping for pizza, nachos, soups, tacos, It’s also great for stir fry, fried rice, noodle bowls and Thai-style meat- salads, everything! balls! Really anytime you need to make a quick dinner! Willy Street Co-op Pizza Dough Willy Street Co-op Lemon Cheesecake Bars I throw this in a cast iron skillet in the oven with my homemade sauce It’s the perfect balance of lemon and sweetness. Just enough cheese- and the pre-packaged from the deli plus whatever is floating cake taste to balance the sweetness, but not too rich. YUM! around the fridge. In 20 minutes I have the tastiest thick-crust crispy-but- soft pizza ever!

20 Willy Street Co-op Reader, march 2016 ANNA SISSON HEATHER OPPOR Sartori Montamore Cheese Dr. Bronner’s Lip Balm Tried this as a sample one day and it was all This is the first and only lip balm I’ve ever fin- over. This cheese has such an amazing flavor and ished, probably because I can’t go a day without it’s a versatile addition to any meal. Grate it on it. It’s emollient enough to slide on smoothly but top of your pasta, slice it for a sandwich or use it light enough that it never feels sticky or heavy. for a cheese platter, you really cannot go wrong Since discovering this I haven’t had chapped lips with this one! once this winter. The orange ginger is my favor- ite—sweet and slightly zingy! Willy Street Co-op The Green C Juice Blend This is the best juice! It’s sweet and tart and then has a nice parsley kick. It’s my favorite for when I’m feeling under the weather or just want a little treat.

GIANOFER FIELDS EMILY GREENALL Topricin Pain Relief and Healing Cream Topricin is an odorless, greaseless, and fast Farmer John’s Smoked Gouda acting topical pain reliever that does my old lady Yum—this makes an excellent grilled aches and pains right! It’s one of the products that cheese! I highly recommend to people suffering from the pain of physical exertion or accidental bumps and Tex Mex Tuesday bruises. It WORKS! Tex-Mex Tuesday on the hot bar is not to be missed. Chemex Coffee Pot This makes the best coffee and is pretty to look at! CAITLYN TOMPKINS Willy Street Co-op Pecan Pie Our pies are awesome, but especially this one. It is just a classic representation of a pecan pie with COLLEEN LAWRENCE local and organic eggs, local butter and locally grown and milled flour. I’m very excited that the Bakery is Willy Street Co-op Strawberry Crumble Bar considering offering this year-round! I am always a sucker for a Strawberry Crumble Bar. It’s a great combination of textures (strawberry, crumble and bar), and I can’t get enough of the hint of almond on top.

SARAH LINTON Suki Exfoliating Foaming Cleanser This cleanser is amazing. It’s exfoliating and very effective, but gentle enough to be used every JACK KEAR single day. It smells like heaven. It leaves my skin Jyoti Matar-Paneer feeling clean, refreshed, and balanced, but not Easily the best bachelor dinner available. stripped or tight like some cleansers can. Plus, it’s Simply warm this and some naan and dinner is a great deal. Even with daily use, one jar will easily served. last me four months or longer. Only at Willy East! Renard’s Morel & Leek Monterey Jack Cheese Sauté some button mushrooms and pile them between shreds of this cheese and two tortillas until melted. Heaven!

AMY DRAPER Ground Pork So versatile! Great for meatballs, in soups, for breakfast. I add my own ingredients. It doesn’t have sugar in it, as our house-made sausages sometimes can.

Willy Street Co-op Reader, march 2016 21 What Your CHIP Donations Do for the Community by Moira Urich, Community Shares

015 was another record year bership Criteria. If you think your for Community CHIP® nonprofit is a good match with CSW, contributions: a total of send an email to csw@communi- 2$238,000. Wow . . . “thank tyshares.com. Give us your nonprofit you” doesn’t really say it strongly name and address, along with the enough, but we do mean it. contact person’s name, email, and More than 26,000 Co-op Owners phone number. We keep a list of in- donated an average of about $9 over terested nonprofits and will send you the the year, or about 17¢ per week. information the next time our Board That may not sound like much per decides to add new members. person. But Community Shares of Wisconsin (CSW) has always been WHO IS ON YOUR guided by this principle: when many BOARD? people donate a little, it adds up to a Our Board comprises a represen- truly significant amount. tative from each of our 67 member The Community CHIP funds (the groups plus five community reps. typical gift is 1% that’s added to your Our Board members are actively bill) go to support CSW and its 67 involved in governance, financial member nonprofits. oversight, and strategic planning— helping to direct the work of CSW’s Green Team from GSAFE HOW DOES CSW CHOOSE full- and part-time staff of nine. ITS MEMBER NONPROF- CSW relies on a cooperative ful in 2015, raising over $195,000 for also advocates for health equity— ITS? model whereby our member groups our member nonprofits. for example, as it relates to “birth We typically do an in-depth make the decisions, in concert with cost recovery.” This policy requires member recruitment every four years community reps. A cooperative HOW DOES MY CHIP GIFT unmarried couples to repay the state or so. As part of the process, we model allows us to remain responsive HELP THESE AREA NON- the cost of a Medicaid birth, but review the groups’ financial informa- to today’s ever-changing environ- PROFITS? the policy doesn’t apply to a mar- tion and ensure that their work aligns ment by embracing new strategies The Community CHIP gifts are ried couple. (The state is reviewing with our mission. All of our non- and innovation. used to support all the benefits CSW ABC’s recommendations to treat profits work in some way for social offers to member nonprofits, includ- unmarried couples more equitably.) or environmental justice. All, too, HOW DOES CSW RAISE ing training and technical expertise. Freedom Inc. is a national leader advocate for change at the grassroots FUNDS? This helps strengthen the nonprofits, in Black and Brown solidarity. The level. A primary way that our groups Our largest source of funds is increasing their capacity and ef- group offers numerous trainings in fectiveness and building a stronger multicultural organizing for social movement for social change. justice. And they raise their voices As Emily Meier at Madison Audubon Society said, “the profes- sional development [from CSW] is incredibly helpful both for me as an individual and for our nonprofit. I’m able to be better at my job and be more confident that my work is making a difference because of the training sessions CSW offers. I could go on and on about the great profes- sional development I’ve gained from being a member of CSW…it’s so valuable.” Community CHIP gifts also are part of the general funding we April Stone Dahl from Midwest Environmental Advocates distribute to each of our 67 member groups, to support their critical pro- stand apart: they focus on fundamen- from workplace giving—those in the grams. What follows are just a few tal systemic change. Together, our private and public sector who have examples of the work our groups do. goal is to create a community that is CSW as an option for payroll contri- Tenant Resource Center assists more fair and equitable for all. butions. Those monthly donations, thousands each year—over 18,000 Mike, Housing Initiative multiplied by thousands of people, just in 2015. As one donor said, “We WHAT’S THE APPLICATION added up to about $775,000 last year. figured we could help more families PROCESS TO BECOME A The Community CHIP program by giving to TRC than anywhere else locally as well as internationally: a CSW MEMBER? is another key source of funding for this year.” group from Freedom Inc. recently First, read the information at us. Many people also donate to us ABC for Health Inc. (ABC) helps testified before the United Nations www.communityshares.com under by mail or online at www.communi- people obtain and keep healthcare Working Group of Experts on People About Us --> Group Membership, tyshares.com. And our online giving coverage, and it challenges unfair of African Descent. since it will link you to our Mem- day, The Big Share™, was success- benefit denials or terminations. ABC Did you know: nearly all of the

22 Willy Street Co-op Reader, march 2016 sand used in hydraulic fracking be emotionally and financially stable worldwide is mined right here in again.” Wisconsin? And we don’t understand “The water in the Bad River much about the long-term impacts watershed means everything to of this mining. Wisconsin League of our community,” said April Stone Conservation Voters Institute as- Dahl. “We have fish hatcheries and sisted the Chippewa County Board wild rice beds that feed us. Many as it challenged this “mine now, ask families rely on subsistence farming questions later” approach. In just and groundwater wells.” However, A fresh, green, and local four days, conservation voters sent agricultural runoff is a large part of 340 messages to County Board mem- declining water quality in the wa- alternative. bers urging a scientific study on the tershed. It’s why April signed on health, economic, and environmental as part of Midwest Environmental We offer vegan and dairy-free versions of a impacts of frac sand mining. And it Advocates’ Petition for Corrective variety of dishes. All of our dishes are made paid off—the County Board passed a Action, recently sent to the EPA, to from scratch using many local and/or resolution asking the state to inves- encourage the state to comply with tigate the effects of frac sand mining the Clean Water Act. organic Ingredients. on our air, land, water. See www.willystreet.coop/catering for At GSAFE’s Leadership Train- HOW ARE THE NON- details and download a menu ing Institute, LGBTQ+ youth lead- PROFITS REQUIRED TO ers from across Wisconsin gather to USE THE MONEY? build their leadership skills. High Any money that we distribute school student Taye had this to say: to our member groups can be used

Freedom Inc. THIS MONTH’S WELLNESS

“I have finally found a sense of com- for general operations—and that’s WEDNESDAY IS MARCH 2ND munity and feel like I belong, since different from most grants and other there are people here who are just funding sources, which require that like me.” nonprofits use the money only for a Housing Initiatives finds per- single project. “Greatest need” at any manent homes for men with mental one time might mean that one group illness—a category often overlooked pursues a lawsuit on behalf of voters by housing groups. As Mike, a Gulf concerned about our Voter ID law. War veteran, said, “The #1 step in Another group might fix the leaky my healing was having a permanent roof on their building. And another roof over my head. I’m now able to group pays taxi fares to ensure that pay my bills and I am working my sexual assault victims get the care way towards a job. Soon, I’ll likely and treatment they need. onth leave Housing Initiatives because I’ll We trust our member groups to ea m know best what their own needs and ay priorities are. sd

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SAY THANKS off Willy Street Co-op is Commu- nity Share’s sole CHIP partner for a reason: Co-op Owners realize how important community support is. And you give generously to support CSW and all of these grassroots groups making positive change. Thank you again for all you do for the Commu- nity CHIP program. Next month’s Wellness Wednesday is April 6th Emily Meier, Madison Audubon Society

Willy Street Co-op Reader, march 2016 23 Making Food Memories with Cheese by Andrew Hill, Newsletter Writer

ood creates memories—a transformed into a delectable grilled There are several cheeses available in stitute, Evalon, an award-winning childhood dish, an unforget- cheese sandwich, takes Wisconsin- the Deli. Of all the cheeses available cheese from Chilton County, is made table restaurant experience, ites from point A—the first frost—to in the form of a grilled cheese sand- in ten pound wheels. The Cheese F a family recipe made only point B—the first major thaw of wich in the Deli, I had not thought of department receives these wheels and on a special occasion. Food conjures spring. combining these two cheeses. How- slices them carefully on a cheese slic- up these memories and instigates In order to cross the bridge of ever, my next stop at the Deli might ing board into sellable wedges. They new potential ones. No matter how a Wisconsin winter, grilled cheese include the happy marriage of Muen- can then be grated into your pasta elaborate—a coq au vin in Paris— sandwiches are not only delicious ster and cheddar into a grilled cheese and mixed with Bad Axe to create a or simple—Friday night custard at but also, in my opinion, essential to sandwich. And, if you are vegan, the balanced flavor profile. More impor- Culver’s, food is inextricably linked survival. If you haven’t, try a grilled Co-op also has a selection of dairy- tantly, these ingredients will serve to our human experience. As the cheese sandwich on a snowy eve- free vegan cheeses that work well on as the springboard to the creation of German playwright Bertolt Brecht ning! You’ll see what I mean. a grilled cheese sandwich. your next food memory. so incisively perceived in the Three The infinite variety of possible The final thought on grilled Penny Opera, “Food is the first combinations of cheeses on a grilled cheese I would like to leave you THE MISFIT BIN thing, morals follow.” His twentieth cheese sandwich boggles my mind. with is the monolithic grilled cheese I was talking with a customer century reminder of the necessity of How do I solve this dilemma? I begin sandwich. What I mean by that is the the other day at Willy West in the food for human survival rings true by trying different combinations of standard practice we are all familiar Cheese department. As she was walk- still today. cheeses sliced, wedged, and then with. That of melting a single, favor- ing away, she turned and engaged Of course the intrinsic part of a melted ever so delicately between ite cheese on a grilled cheese whether with me about her German heritage food memory is the food itself. In two perfectly buttered pieces of that be cheddar, pepperjack, or even and the cheese she was going to try. Wisconsin, I like to think that we bread. colby. And you must remember: Trying those small pieces of cheese Wisconsinites pride ourselves on our always slice the grilled cheese in half from the misfit bin, she explained Triple Play cultural heritage of . the diagonal way! to me that the German word she Working in the Cheese Depart- Whether it be fresh-made, squeaky would use for the orphan cheeses was ment at Willy West is helping me cheese curds or fresh chèvre from a MACARONI & CHEESE “schnippel,” meaning scrap. That got figure out how to put all the pieces local goat farm, cheese is a staple of A second comfort food dish that me to thinking about all the differ- together. And suddenly, one day, a the Wisconsin diet. What better way takes Wisconsinites through the win- ent expressions we use for those tiny cheese made of cow milk, goat milk, to create a memory of food than by ter months is also standard fare for bits of cheese without a home in the and sheep milk arrives from Mineral dabbling in the Cheese department’s much of the rest of the year. Whether cheese case. Calling them “orphans” Point. It is made by Hook’s Cheese treasure chest of local, American, Thomas Jefferson brought this dish to and “misfits” is not the only way to Company and it is called Triple Play. and world cheeses? America from Italy or it was original- think of them. Many customers use With notes of baby Swiss, Gouda, ly a “macaroni pudding” from New the misfit bin as an opportunity to and havarti, this cheese blends three GRILLED CHEESE England, macaroni & cheese presents taste a new cheese. Employees sort different kinds of milk into a multi- SANDWICHES a relationship to cheese similar to through the misfit cheeses in search dimensional taste. Slap that between How might you create a food that of the grilled cheese sandwich. of a creamy supplement to their two slices of bread, and you are ready memory, you may ask? I am glad Finding the perfect combination of lunch at work. And, if customers or for an enticing grilled cheese sand- you asked. And I am glad I anticipat- two cheeses for the dish inspires me employees like it, they oftentimes wich. ed your question because . . . I have to make it again and again. A fam- buy a normal size wedge of the same cheese from inside the case. To think an answer. Eating winter comfort Balsamic Bellavitanos and Harvarti ily recipe may on the other hand of the orphan cheeses as “scraps,” food bridges the long winter months Another approach to the grilled determine what to put in and, more or scrap leftovers, rings true in my during which Wisconsinites endure cheese sandwich is to combine dif- importantly, what not to put in. experience working at Willy Street freezing cold temperatures, icy ferent kinds of cheese. Let’s say two Bad Axe and Evalon Co-op in the Cheese Department. I wind, and consecutive days without to set a limit. Patrick Schroeder, the In any case, I would like to sug- cut a wheel of cheese in half, in quar- a ray of sunshine. Eating cheese, Prepared Foods Category Manager, gest the use of two Wisconsin-made ters, and then finally into appropriate- suggests the following combination: cheeses for your next homemade sized wedges for sale. However, “I would plan the combos depending macaroni & cheese. Mirroring moz- along the way, there are moments on the fat, moisture, and salt in each zarella cheese, Hidden Springs’ Bad when that is not possible. A cheese cheese. If I were interested in having Axe, a sheep milk cheese, is a young, might break or crumble in an unfore- a grilled cheese using Balsamic Bel- semi-hard, creamy cheese. Named seen manner. And to those breaks lavitano, which already has great salt, after the Bad Axe River, which me- and crumbles, the cheese is destined I might turn to a more neutral com- anders through the Wisconsin town for the misfit bin. The “scraps.” The plement that has higher fat—maybe of Westby, it comes into the Cheese “leftovers.” So I commend the few a plain havarti. It helps emulsify the department packaged in black wax. It and the brave on trying new cheeses Bellavitano’s flavor into a higher is about the size of a bundt cake, or a in this way. For that is how you moisture cheese that will melt more small bowling ball (like the one they discover a cheese unknown to your cleanly into the sandwich.” use in Canada). palate. And a cheese unknown to Muenster and Cheddar Combining it with the Wisconsin your palate is a cheese to be poten- Steve Doll, who works in the cheese Evalon from Laclare Farms tially savored, appreciated, or maybe West Juice Bar, follows a similar provides a tangy counterbalance to disliked. For as we like to say in the approach. He recommends blend- the creaminess of Bad Axe. Often Cheese department: no single cheese ing together Muenster and cheddar. used as a Parmesan or Gouda sub- is loved by all.

24 Willy Street Co-op Reader, march 2016 Every Thursday, we have a sale on one What’s for lunch? product from our Meat Department. Our Deli hot bar menus We like to call it are updated daily at willystreet.coop/menus.

Avocado TLT wrap

Check Facebook, Twitter, or the Meat department counter for that week’s sale. Quantities limited.

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Willy Street Co-op Reader, march 2016 25 MYSTERY MEAT A Carnivore’s Concerns in the Post-Antibiotic World by Ben Becker, Newsletter Writer

hat could be less contro- from where our roast beef originated. ciated with residual fecal residue pres- vented, but it may carry a hidden cost versial than a hamburg- ent in our meat. Each year, Salmonella in the long run. er? When it comes to BIGGEST QUESTION poisoning impacts the lives of one W this sacred staple of the In a world where the livestock we million Americans. Foodborne illness- ANTIBIOTICS All-American menu (at least among consume might not be raised in the es are sometimes not limited to a mere In 1906, Upton Sinclair described meat-eaters), the most closely associ- idyllic pastures of our imagination, the stomachache, but can cause issues as the meat industry as “pork-making by ated question is often “Would you inquisitive carnivore might ask what severe as kidney failure, especially in machinery.” A century later, it could like fries with that?” It is the quintes- ensures that our meat is healthy. “The young children. be called “meat making by medical sential American entree, and one that biggest question we actually get asked miracle.” With the widespread use we probably take for granted when at the meat counter is: ‘How were HEALTH HAZARDS of antibiotics in meat production, to we sink our teeth into that first savory they raised?’” says Heather Oppor, the The health hazards to the hu- know our pork chop and brisket is to bite. Yet it is hamburger, the chicken Meat Manager at Willy Street Co-op man consumers are a reflection of know the medicine it has been pre- wing, or the bratwurst which present East. “When you think about cattle in the dangers faced by the animals we scribed. The general definition of an- such a depth of questions that would particular, you think they’re grazing are eating. “When you think about tibiotics is that they are medicines that betray the innocence with which we on these beautiful meadows, they’re conventionally raised animals, ones either hinder the growth or eliminate enjoy our favorite barbeque. The di- romping around eating hay, but the that are on a feedlot their whole life the presence of in humans chotomy between the complexities of reality is that a lot of the beef that you or in a tight pen, there is literal crap or other animals. Just as in humans, what goes into how the sausage gets eat is raised in a great big cement pen. everywhere which is being ingested antibiotics have no impact on viruses, made and how little we care to think That animal’s life has been confined and seeping into open wounds. [The but they can be used to treat bacte- about it could be summarized in the to this literal crap-filled pit.” It is an animals] are going to get sick,” says rial infections or to prevent diseases singular question: “Do you know what image that is hardly appetizing, and Heather when speaking about the brought on by . Some antibiot- they do those animals?” and the likely the consequences of such intensive conditions of the conventional feedlot. ics, including tetracycline and neomy- reply, “No, but it’s delicious.” production processes are even less so. Raising livestock in such risky envi- cin are administered both to humans For some, the choice of whether Bacterial strains including Salmonella, ronments, how can a meat producer and livestock. In some cases, antibiot- to live a carnivorous lifestyle might E. coli, and Cam- ensure that both their livestock and ics may be used to increase the growth come down to nothing more than pylobacter bottom line stay healthy? According to rates of cattle and their ability to feed. taste, but for others, this deci- are the Heather, a heavy reliance on drugs can Injectable antibiotics, administered sion could be subject to such health often be that answer: “Farmers learned through a shot under the skin, are ef- considerations as health, haz- that if you started to pre-feed antibiot- fective at treating animals in serious or ecological concerns, ethics, ards ics that you would have less death and dire need, such as when calves suffer tradition, religion or sim- as- therefore higher profit margins.” By from pneumonia, pink eye, or bacterial ply financial affluence. using antibiotics, meat producers can diarrhea. In cases like these, antibiot- Although purchasing ensure that their product will be more ics may serve to save an animal’s life. our favorite cut of disease-resistant while growing faster, In the case of antibiotic injections, meat may not seem thereby increasing yield. The risk to there is a downside. While such shots like an academic the animals may may prove lifesaving; they can require exercise, the con- be circum- separat- sumption of animals ing a calf ANTI- for sustenance is BIOTICS from its a subject which mother, touches upon and practically restrain- every facet of ing the human culture animal from history while administer- to business to ing the injection. medical science The anxiety of to philosophy separation and the to entertainment. ordeal of receiving When questioning an injection can what makes for “good put a great deal meat,” we might not so- of stress on an ani- simply be talking mal, especially a about the perfect young calf. marbling, but With this also considering in mind, it

26 Willy Street Co-op Reader, march 2016 is understandable that some antibiotic rial infection. While antibiotics in feed in order to reduce the residual pres- humans for bacterial infections. If you treatments require a prescription from may be used to prevent animals from ence of the antibiotics to levels safe are wondering how likely it is that a veterinarian in order to administer. getting sick, they also have an pro- for human consumption. To ensure a conventionally produced meat (or In cases where antibiotic injections found impact on the metabolism of an that antibiotic levels meet the standard egg or dairy) product could have been are used as a last resort to ease the animal, allowing them to eat more and for human safety after going through exposed to antibiotics at some point suffering or prevent the death of an grow at faster rates. The way animals withdrawal, the USDA Food Inspec- before it reaches you, consider that ill animal, the choice of the farmer consume feed-based antibiotics differs tion Service will test animal carcasses in 2009, nearly 70% of all antibiotics to use this medicine may be the most from their absorption of medical injec- at random for compliance with USDA made in the United States were given humane choice. It is worth noting that tions. Antibiotic shots are often larger, regulations. to a cow, a chicken, or a pig, rather not all farmers choose to use antibiot- and more powerful in dosage com- than a sick human. ics, or may rely on them only in a spe- pared to the low doses of antibiotics SALMONELLA cial circumstance such as in treating present in feed; however, injections In spite of regulatory measures OTHER PRODUCTS an endangered animal. are more quickly metabolized through in place to ensure the safety of meat If this seems frightening, then Compared to antibiotic injec- the bloodstream than the drugs in treated with antibiotics, that hamburg- considering that antibiotic retention tions used for the specific purpose of animal feed, which are metabolized er might still appear dubious, and for is by no means limited to what you treating a sick animal, administering through the digestive tract. As a result, good reason. In spite of antibiotic use find in the butcher’s case could leave antibiotics through feed might appear antibiotics used in feed may remain within the meat industry, researchers you terrified. “If you think about the to be less of a medical response and within an animal’s body longer than at the University of Maryland found fact that the FDA has determined that more of a preventative hedge against an injection, depending on the type that out of 200 packets of ground meat it is 100% possible that antibiotic profit loss. While using injections of antibiotic and the amount adminis- which they sampled, 16% of the pork, abuse in animals can create a resis- does put strain on an already sick tered. 6% of the beef, 35% of the chicken, tance in humans, it makes sense that animal, healthy animals can consume and 24% of the turkey contained the antibiotics come out in whatever feed-based antibiotics without the WITHDRAWAL TIME strains of Salmonella. 84% of these the animal also creates whether it be ordeal of separation or receiving a With so many antibiotics being strains were resistant to antibiotics. milk, or meat or eggs,” says Heather shot. This means that meat producers used to keep your meat healthy before Even worse, Consumer Reports stud- when speaking about the potential can use feed-based antibiotics much it gets it to the butcher, the concerned ies in recent years have found that for antibiotics to make their way to more efficiently in that they can be carnivore might wonder what is to approximately half of all chicken sold your kitchen table. It isn’t just meat given to livestock all at one time. keep antibiotics out of their ribeye. in retail stores contained Salmonella or milk, which might be impacted by Cattle may be fed antibiotics when The US Department of Agriculture re- resistant to antibiotics. Because many antibiotic use. According to research approaching their finishing weight, or quires a “withdrawal time” following of the antibiotics used in meat produc- done at the University of Minnesota, in other words, the point of maturity the treatment of an animal with antibi- tion are either identical or similar to approximately 90% of all antibiotics when they are ready for processing. otics. This withdrawal time is simply those prescribed to humans, it is rea- administered to animals end up being This is because cows fed on a diet of a waiting period between the adminis- sonable to deduce that the use of anti- excreted through their manure and grain often develop abscesses within tering of antibiotics and processing of biotics in meat production could result urine. Unfortunately, this antibiotic- their livers, which often invite bacte- an animal used for meat, eggs or milk in decreased potency when treating laced waste product does not remain

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Willy Street Co-op Reader, march 2016 27 contained to the feedlot. 9.2 mil- ANTIBIOTIC-FREE “natural” label only proves that the that providing Co-op Owners with lion acres of United States farmland With the dangers of drug resis- product inside contains no artificial a better product makes Willy Street is fertilized with manure that may tance resulting from concentrated ingredients and has been minimally Co-op stand out, and shoppers can’t contain antibiotics. This means that feeding operations, the concerned processed. Only meat labeled with help but compare our offerings to antibiotic resistance can be built up carnivore might look at their baby “no antibiotics” implies that rais- other stores. One purchaser of pork through consumption of non-animal back ribs with a sense of doom. But ing practices have been sufficiently shoulder expressed their astonish- foods; as antibiotics can be absorbed before you forsake the steak, consid- documented to prove their absence. ment at the hidden costs of eating from the soil by many of the veg- er that there are producers out there “If you don’t see antibiotic-free or cheap meats; “It really made me stop etables we eat. Not only that, but ero- that aspire to provide a cut of meat hormone-free on the label, they may and think about what I am actually sion or over-application of fertilizers with a side of peace of mind. Many be present, so ask the meat clerk” getting when I see the price is so low. can cause this fecal matter to run off meat producers will forego question- advises Heather on making discern- What do farmers have to do to get to into the water system. While respon- able raising practices such as feeding ing purchasing decisions. that price point?” sible waste management practices animals antibiotics in order to pro- By taking the time to stop and such as high-temperature composting duce meat destined for the “natural” AT WILLY STREET CO-OP think, the carnivorous consumer can could be effective in stemming the market. Getting comfortable with This doesn’t mean that safe, make a safer world for meat produc- spread of antibiotics to our food and your meat purchases can be as simple healthy meat has to be hard to find. tion by connecting more fully to water supply, there are not sufficient as just reading the label. However, Local beef producers including Wis- their food source. Through taking regulations to ensure that your pota- before you assume that “natural” consin Meadows pride themselves the time to ask questions about what toes or tap water have never crossed means safe, it is important to know on using humane, sustainable raising goes into their meat, shoppers at the paths with these drugs. that under USDA regulations, the practices that don’t include antibiot- Willy Street Co-op can find that their ics or hormones (wisconsingrassfed. concerns and values are shared by coop/our-beef). Wisconsin Meadows the butchers that service them, and finds themselves in good company these concerns are in turn reflected Mix & Match with suppliers like Bell & Evans, in the values of those farmers rais- six-packs of one of the rare chicken producers ing the meat. “I think the people that that steers clear of antibiotics (bel- we work with are smaller, they are beer at Willy landevans.com). For Willy Street definitely not the big feedlot folks,” West. Co-op shoppers, products like this details Heather in describing the rela- are the norm rather than the excep- tionship between Willy Street Co-op tion. “95% of the meat that we offer and its meat vendors, “They do have doesn’t have antibiotics or hormones, a more conscious understanding of and is humanely raised,” Heather their animals and how they are raised says, “This means access to the and they are able to relate informa- outdoors, access to food and water, tion that larger farmers or processors no gestational crates for pigs, and might not be able to. We definitely humane slaughter.” Heather knows seek out farmers like that.”

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28 Willy Street Co-op Reader, march 2016 RECIPES AND DRINK RECOMMENDATIONS DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON

Take 10% off recommended beverages… Just show your Willy Street Co-op Owner card at Star Liquor!

Meyer Lemon Chicken Under Two Bricks Beet Risotto

Adapted from www.theeggfarm.com. Adapted from www.epicurious.com For a golden, crisp crust and moist meat, this chicken is first weighted 4 cups low-sodium chicken or vegetable broth down with two bricks, then seared for a few minutes and finished in the 2 Tbs. unsalted butter oven. 2 Tbs. olive oil 1 whole chicken, 3 pounds, backbone removed 1 medium onion, finely chopped salt 1 lb. beets, red or golden, peeled, coarsely shredded pepper 3 1/2 tsp. coarse salt, divided 4 Tbs. butter 1 1/4 tsp. black pepper, divided 1 Tbs. olive oil 1 1/2 cups arborio rice 6 cloves garlic, peeled 4 tsp. white wine vinegar, divided 1/4 cup sherry 3 Tbs. heavy cream 2 Meyer lemons, 1 juiced and zested, 1 sliced, divided 4 Tbs. coarsely chopped parsley, divided 3 sprigs fresh thyme 2 oz. crumbled , optional 2 bricks, wrapped in aluminum foil Directions: Combine the broth with 5 cups of water in a large pot and Directions: Preheat the oven to 375ºF. Season the chicken all over with bring to a boil over high heat. Reduce heat to low and set aside to simmer. salt and black pepper. Heat a large sauté pan over medium-high heat. Add the butter and the oil In a large, heavy braising pan or Dutch oven, combine the butter, olive and cook, stirring, until the butter melts. Add the onion and sauté 5 minutes, oil, garlic, sherry, Meyer lemon juice and zest, and thyme. Heat the pot until soft and translucent. Add the shredded beets, 1 teaspoon of salt, and over medium heat and stir occasionally, until simmering. Place the chicken 1/2 teaspoon of pepper. Sauté about 10 minutes, until the beets are tender. skin-side-down in the pan and place the two bricks on top. Reduce heat to Stir in the rice and cook 2 minutes, stirring constantly. Pour in 1 1/2 cups of low, and cook until the skin is golden brown, 10-12 minutes. Transfer the the broth and water mixture, 3 teaspoons of vinegar, and 1 teaspoon of salt. pan to the oven, and bake for 1 hour. Remove the bricks and turn the chick- Reduce heat to medium and simmer, stirring constantly, until the liquid has en over, then top with lemon slices. Place under the broiler and heat until evaporated. Add 3/4 cup of broth at a time, stirring constantly and simmer- the lemon is golden brown. Let rest for 5 minutes, then serve. 4 servings. ing until the rice is tender. Halfway through adding the liquid, stir in 1 more Star Recommends: Zepaltas Chardonnay—93 points Wine Enthu- teaspoon of salt and 1/2 teaspoon of pepper. When the rice is almost ready, siast’s Editors’ Choice: “Creamy compartments of fig and walnut stir in the cream, 2 tablespoons of parsley, the last teaspoon of vinegar, 1/2 greet the palate on the entry of this crisp, well-composed Char- teaspoon of salt, and 1/4 teaspoon of pepper. Continue to cook, stirring, for donnay, light in oak and bright in minerality. Preserved lemon rises another 2 minutes, or until al dente. Divide the risotto among 4 plates. Top to the fore midway through the glass, befriended by just-sliced with the goat cheese, if you’re using it, and the remaining 2 tablespoons of pear.” parsley. 4 servings. Star Recommends: La Maia Linia Chianti Classico—Wine Spectator:“This is supple and harmonious, offering cherry raspberry Toad-in-the-Hole and licorice notes. The tannins are well-integrated on the long, spicy finish.” Adapted by Nina Emerson, Willy Street Co-op Owner, from The Little Book of Irish Family Cooking, Ruth Isabel Ross 1 1/2 cups all-purpose flour Spaghetti with Mascarpone, Meyer Lemon, 1/2 tsp. baking powder Spinach, and Hazelnuts 1/4 tsp. salt 2 large eggs Adapted from www.thekitchn.com. 1 cup milk 1 Meyer lemon, zested and juiced (for about 3 tablespoons juice) 1/4 cup water 1/2 cup mascarpone cheese 1 1/2 Tbs. dried thyme 1/2 tsp. salt 1 lb. bratwurst, casings removed, sliced into 2-inch pieces fresh pepper Directions: Preheat oven to 400ºF. Pour the flour into a large mixing 1/4 tsp. nutmeg bowl. Whisk in the baking powder and salt. Create a well in the center 1/2 lb. spaghetti and break the eggs into it. Mix with a wooden spoon. In a mixing cup or 5 cups loosely packed spinach, washed, dried, roughly chopped small bowl, whisk together the milk and water. Stirring the entire time, 1/2 cup chopped, toasted hazelnuts gradually pour in the milk-water mixture, and stir until smooth. Directions: In a small bowl, whisk together the Meyer lemon zest, lemon Place the sausage in an even layer in a shallow casserole dish. Pour juice, mascarpone, salt, pepper, and nutmeg. Set aside. the batter over the sausages and bake for 20 minutes. Reduce heat to Bring a large pot of salted water to a boil. Cook pasta and drain 1 min- 375ºF and bake for another 15-20 minutes. Check frequently to make ute before it’s al dente, reserving 1/2 cup of the cooking liquid. Return the sure it doesn’t overcook. pasta to the pot, and stir in the mascarpone sauce. Heat over low heat, and Serve immediately, with spicy mustard or horseradish. Serves 4. add the spinach and toss to combine. Cook and toss occasionally, until the Star Recommends: Geil Riesling Bechtheimer—Ripe peach, McIn- spinach is wilted and tender. To keep the sauce liquid, add 1/4 cup of the tosh apple, apricot jam and minerals are front and center in this reserved cooking liquid, more if needed. Taste and add more salt and pepper attractive Riesling. Quite delicious, this off-dry wine displays if needed. Serve hot, topped with the chopped hazelnuts. 2 servings. tons of fruit supported by racy acidity. The flavors will match Star Recommends: Roagna Langhe Bianco—Mostly Chardonnay well with the sausage in this dish. with fine balance of apples, cream, minerals and tartness. Lovely all around.

Willy Street Co-op Reader, march 2016 29 RECIPES AND DRINK RECOMMENDATIONS, Bake for 30 minutes, or until golden and puffed up. After the first 20 minutes, check to make sure the tops are not browning too fast—if so, lower CONTINUED the heat to 380ºF for the last 10 minutes of cooking time. In a small saucepan, combine the blueberries with a tablespoon of water. Cook, stirring, over medium heat, until it forms a syrup. Strain the blueber- ries and reserve the syrup. In a small bowl, whisk together the syrup and Meyer Lemon Poppyseed Morning Buns with powdered sugar, 2 tablespoons of Meyer lemon juice, and vanilla extract. Lemon-Blueberry Glaze Thin with more lemon juice to achieve desired consistency (you will have lemon juice left over). Adapted from www.halfbakedharvest.com. Drizzle the morning buns with lemon-blueberry glaze, sprinkle with re- With layers of flakey dough, a filling of lemon-poppyseed-sugar maining Meyer lemon zest, and serve warm. 6 very large buns, or 12 smaller with a hint of vanilla, and a bright purpley-pink glaze, these buns are ones well worth the effort of working with yeasted dough. This recipe is a Star Recommends: Taittinger Brut—Wine Spectator: “A mouthwater- much-speeded-up shortcut of the typical lamination process - it’s still ing version, with a fine, lacy mousse and delicate flavors of poached somewhat complicated, but nowhere near as time-consuming as it usu- apple, blackberry, beeswax and lemon confit underscored by a ally is. streak of smoky minerality that echoes on the finish.” 4 1/2 cups bread flour, divided 1 1/8 cups hot water 3 1/4 tsp. active dry yeast, divided 1 1/4 cup unsalted butter, cold 1/4 cup all-purpose flour, plus 2 tablespoons 2 Tbs. dark brown sugar Avocado Fries with Queso Dip 1/2 tsp. salt 3/4 cup milk, warmed Adapted from www.joythebaker.com. 2 Meyer lemons, zested and juiced, divided Talk about gilding the lily! Ripe avocados get sliced into wedges, bat- 1 vanilla bean, sliced open, seeds scraped out tered, fried, then served with creamy cheese sauce. Note that you do need a 1/4 cup poppy seeds fry thermometer for best results. 1 1/2 tsp. cinnamon 2 medium, ripe, firm avocados, halved, peeled, sliced into wedges 1/2 cup sugar juice of 1 lime 4 oz. blueberries (frozen is fine) 2 large eggs 2 cups powdered sugar 2 Tbs. water 1 tsp. vanilla extract 1/2 cup all-purpose flour Directions: In a large bowl, mix together 2 cups of the bread flour, 1 tsp. salt, divided the hot water, and 1/4 teaspoon of the yeast. Use a fork to mix until a 1 tsp. chili powder shaggy dough forms. Cover, and let rest for 20 minutes. pinch cayenne In the bowl of a stand mixer, beat together the butter and the all-pur- 1 1/4 cup panko breadcrumbs pose flour on medium for about 3 minutes, until creamy. Use a rubber 1/2 tsp. black pepper spatula to scrape out the mixture onto a sheet of parchment or wax pa- avocado oil or vegetable oil, for frying per, and set aside at room temperature. Wipe out the bowl of the mixer. 3 cups grated extra-sharp Cheddar Place a dough hook on the mixer. Add the shaggy dough you made 1 1/2 cups grated Monterey Jack cheese earlier to the bowl of the mixer. Add the remaining 2 1/2 cups bread 1 Tbs. cornstarch flour, the last 3 teaspoons of yeast, the brown sugar, salt, and warm 1/4 cup milk, preferably whole milk. On the lowest speed, knead until evenly incorporated, then in- 4 oz. can diced green chiles, with juices crease the speed to medium-high for 3-5 minutes, until the dough pulls Directions: Place the avocado wedges on a plate and sprinkle with cleanly away from the sides of the bowl. It will still be wet and sticky. lime juice. Set aside. In a small bowl, whisk together the eggs and water. Dust a large surface liberally with flour, and scrape the dough onto Set aside. In another small bowl, stir together the flour, 1/2 teaspoon of the the floured surface. Lightly sprinkle the dough with more flour, and salt, chili powder, and cayenne. roll it out into a rectangle 10 inches wide and 13 inches long. Roll it In a medium bowl, combine the breadcrumbs, remaining 1/2 teaspoon out some more until it is about 33 inches long, dusting the countertop of salt, and black pepper. Line a baking sheet with parchment paper. Make with more flour as needed to prevent sticking. Use a knife or an offset an assembly line, and dip the avocado slices first in the flour mixture, then spatula to spread the reserved butter and all-purpose flour mixture even- the egg mixture, then the breadcrumb mixture. ly onto the rectangle of dough, all the way to the edges. Use a dough In a medium, heavy saucepan outfitted with a fry thermometer, heat scraper (or your hands, if you don’t have one) to lift up one end of the an inch of oil to 375ºF. Use tongs to place avocado in the oil, about 6-8 dough, and fold it over five times until you reach the end of the dough, wedges at a time. Fry until golden brown, then transfer to the prepared resulting in a rectangle about 10 inches by 6 inches. Pinch the ends of baking sheet and sprinkle with salt and more cayenne. Continue frying the the dough together to seal, then rotate the rectangle 90 degrees and roll remaining avocado wedges, letting the oil come back up to temperature it out again to 10 inches wide and 33 inches long. Fold it over five times between batches. until you reach the end of the dough, and transfer it to a floured sheet Combine the cheeses with the cornstarch in a medium saucepan. Heat pan. Cover with plastic, and refrigerate for at least 1 1/2 hours, or up to over a low flame and stir in the milk. Cook, stirring, for 10-15 minutes, overnight. until melted and smooth. Stir in the chiles and juices. Serve the avocado Preheat oven to 400ºF. Butter 6 ramekins or extra-large muffin cups, fries hot, with warm queso. or 12 regular-sized muffin cups. Set aside. Star Recommends: Domaine Labbe Vin de Savoie Abymes—The In a small bowl, stir together half of the lemon zest, vanilla bean Domaine Labbe Abymes’might just be the brightest, crispest, most seeds, poppy seeds, cinnamon, and sugar. Set aside. refreshing white wine that you’ve ever tasted. It is produced from Transfer the dough to a floured surface, and roll it into a rectangle 100% Jacquere—a crisp and delicious grape variety native to the 18 inches long by 10 inches wide. In an even layer, sprinkle the poppy region of Savoie in far Eastern France. This off-the-beaten-path seed-sugar mixture over the dough. Tightly roll the dough (lengthwise) region is home to some of the finest white wine values that France into an 18-inch long log. Use a serrated knife to cut the log into six (or has to offer. 12, if using smaller muffin cups) even segments. Place the buns into the prepared ramekins or muffin cups, and cover with a clean, damp towel. Let rest for 30-45 minutes, until they puff up a bit.

30 Willy Street Co-op Reader, march 2016 Sausage, Kale, and Sweet Potato Hash Green Goddess Chicken Sandwiches

Adapted from www.realsimple.com. Adapted from www.food52.com. Easy, nourishing, and delicious, this hash will fill you up and make your 2 boneless chicken breasts, sliced crosswise in half, pounded to 1/2-inch house smell amazing while it cooks. thickness 2 Tbs. olive oil, divided Sunflower oil or other neutral oil 3/4 lb. Italian sausage, casings removed 1 tsp. coarse salt, divided 1 onion, chopped 1/2 tsp. black pepper 1 lb. sweet potatoes, cut into 1/2-inch dice 1 clove garlic, small 1/2 tsp. dried thyme 1/2 cup fresh herbs salt 1 avocado, peeled and pitted pepper 7 oz. plain Greek yogurt 1 cup low-sodium chicken broth, divided 1 Tbs. honey or agave nectar 1 bunch kale, stems removed, leaves torn into bite-sized pieces 2 tsp. lemon juice 4 large eggs 2 tsp. white balsamic vinegar Directions: In a large skillet over medium heat, heat 1 tablespoon of the 1/4 tsp. ground white pepper oil. Add the sausage and brown, stirring with a wooden spoon to break it up, 4 sandwich rolls for 6-8 minutes, until cooked through. Transfer to a dish. 1 cup baby spinach leaves, washed and dried In the same skillet, stir in the onion, sweet potatoes, thyme, 1/4 teaspoon Directions: Prepare grill for direct grilling over medium heat. Brush of salt, and 1/4 teaspoon of pepper, and cook for 3-5 minutes, until the both sides of the chicken with sunflower oil and season with 1/2 teaspoon onions are soft. Pour in 1/2 cup of the chicken broth and cover. Cook 5-7 of the salt and the black pepper. Set on the grill, and cook, flipping once, minutes, stirring occasionally, until the sweet potatoes are tender. Uncover, until the chicken reaches an internal temperature of 165ºF and there’s no and add the last 1/2 cup of chicken broth. In batches, add the kale, and toss longer any pink, 8-10 minutes. Transfer to a plate and set aside. (See note to incorporate. Cook until the kale is wilted and tender and the liquid has below for broiling instructions.) almost evaporated. Return the sausage to the skillet and stir. Cook until Place the garlic in the bowl of a food processor. Pulse until minced. Add heated through, 1-2 minutes. the herbs, and pulse until finely chopped. Add the avocado, yogurt, honey In a large, nonstick skillet, heat the last tablespoon of oil over medium or agave, lemon juice, vinegar, white pepper, and the last 1/2 teaspoon of heat. Fry the eggs sunny-side-up until they’re done the way you like them salt, and pulse until creamy and well-combined. Assemble the sandwiches (or 2-4 minutes for slightly runny eggs). Divide the sweet potato hash be- on the rolls with grilled chicken, sauce, and baby spinach. tween 4 plates and top each with a fried egg. Serve hot. 4 servings. Note: Preheat broiler and set rack 5-6 inches away from heat source. Star Recommends: Cru Monlaisir Bordeaux Superieur—Ripe and Oil and season chicken as outlined above, and set on a baking sheet. Broil fleshy, but bright and pure, with a damson plum note offsetting 12-15 minutes, flipping once partway through, until it’s no longer pink, and darker black cherry and currant fruit flavors. Shows lovely licorice it reaches an internal temperature of 165ºF. Makes 4 sandwiches. snap and spice notes on the finish. Merlot, Cabernet Sauvignon and Star Recommends: Crasto Duoro—Intense vibrant violet. Lifted Cabernet Franc. aromas of fresh red forests fruits, very well integrated with elegant flowery notes. Elegant and fresh approach, with upfront fruits leading to a solid structure with fine, round and evolving tannins. Finishes very pleasant, persistent, with fresh aromatic notes of ripe Avocado Dill Roasted Potato Salad wild berries.

Adapted from www.edibleperspective.com. This is a simple twist on potato salad, with a quick sauce of avocado, Sweet Potato, Carrot, and Red Lentil Soup fresh dill, and lemon. 3 lbs. fingerling potatoes, or small Yukon Golds, cut into 1-inch dice with Ginger and Curry 2 Tbs. avocado oil or sunflower oil Adapted from www.dinnerwithjulie.com. salt 1 Tbs. olive oil 2 medium clove garlic, minced 1 medium onion, chopped 1 ripe avocado 2 cloves garlic, crushed 6 Tbs. extra-virgin olive oil, plus up to 2 more tablespoons 1 Tbs. grated fresh ginger 3 Tbs. lemon juice, plus up to 2 more tablespoons 1/2 cup dry red lentils, picked over and rinsed 1/2 cup destemmed lightly packed fresh dill 1 sweet potato, peeled, cut into chunks pepper 2 carrots, peeled, chopped Directions: Preheat oven to 425ºF. Line a couple rimmed baking sheets 1 tsp. curry powder with parchment. 4 cups vegetable stock In a large bowl, toss the potatoes with the avocado or sunflower oil and salt, to taste a generous pinch of salt. Spread onto the baking sheets in a single la7er. black pepper, to taste Roast for 28-35 minutes, until the potatoes are tender and golden brown. 1/4 cup plain yogurt (optional) Place the potatoes in a large mixing bowl. Set aside to cool. Directions: In a large pot, heat the olive oil over medium-high heat. Place the garlic, avocado, 6 tablespoons of olive oil, 3 tablespoons of Add the onion, garlic, and ginger, and sauté for 3-4 minutes, until tender. lemon juice, dill, a pinch of salt, and black pepper in the bowl of a food Stir in the red lentils, sweet potato, carrots, curry powder, and vegetable processor. Pulse until the avocado and dill are chopped and combined, but stock. Add 1 cup of water, and bring to a boil. Reduce the heat to low, leave it a little lumpy. Taste, and add up to 2 more tablespoons each of cover, and simmer for 30 minutes, until the sweet potatoes and carrots are avocado and lemon juice and more salt and pepper as needed. very tender. Add the avocado-dill mixture to the cooled potatoes and toss to coat. Season to taste with salt and pepper, and stir in the yogurt, if using. Use Taste for seasoning, and serve sprinkled with more fresh dill. 8 servings. an immersion blender to puree the soup to your liking, leaving some chunks Star Recommends: Teutonic Wine Company Pinot Gris—This Pinot of vegetables, or pureeing it completely smooth. If you don’t have an im- Gris is crisp and refreshing with fine mineral flavors that the vines mersion blender, a potato masher will do the trick. Serve warm. 4 servings. absorb from the deep established roots. Golden pale in color, red Star Recommends: Brisebarre Vouvray Sec—This is a perfumed apple, lime and lemon zest on the nose. wine, moving easily between crisp, dry acidity and a more rounded almond and pear flavor. There are flavors of spice and freshly baked please drink responsibly. bread, with warm acidity on the finish. 100% Chenin Blanc.

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