A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI VOLUME 45 • ISSUE 3 •MARCH 2018
123
456
789
0
PUSH
IN THIS ISSUE: Cheese Challenge; 2018 Local Season Preview; Services Available to Make Shopping Easier; and More! PAID PRSRT STD PRSRT U.S. POSTAGE POSTAGE U.S. MADISON, WI MADISON, PERMIT NO. 1723 NO. PERMIT 1457 E. Washington Ave • Madison, WI 53703 Ave 1457 E. Washington POSTMASTER: DATED MATERIAL POSTMASTER: DATED CHANGE SERVICE REQUESTED CHANGE SERVICE WILLY STREET CO-OP MISSION STATEMENT
The Williamson Street Grocery Co-op is an economically and environmentally sustainable, coop- READER eratively owned grocery business that serves the needs of its Owners Published monthly by Willy Street Co-op and employees. We are a cor- East: 1221 Williamson Street, Madison, WI 53703, 608-251-6776 nerstone of a vibrant community West: 6825 University Ave, Middleton, WI 53562, 608-284-7800 in south-central Wisconsin that North: 2817 N. Sherman Ave, Madison, WI 53704, 608-471-4422 provides fairly priced goods and Central Office: 1457 E. Washington Ave, Madison, WI 53703, 608-251-0884 services while supporting local EDITOR & LAYOUT: Liz Wermcrantz and organic suppliers. ADVERTISING: Liz Wermcrantz COVER DESIGN: Hallie Zillman-Bouche SALE FLYER DESIGN: Hallie Zillman-Bouche GRAPHICS: Hallie Zillman-Bouche SALE FLYER LAYOUT: Liz Wermcrantz WILLY STREET CO-OP PRINTING: Wingra Printing Group BOARD OF DIRECTORS The Willy Street Co-op Reader is the monthly communications link among the Holly Fearing Co-op Board, staff and Owners. It provides information about the Co-op’s services Patricia Butler and business as well as about cooking, nutrition, health, sustainable agriculture and Bruce Slaughenhoupt more. Views and opinions expressed in the Reader do not necessarily represent those Jeannine Bindl of the Co-op’s Directors, staff or Ownership. Willy Street Co-op has not evaluated the Brian Anderson claims made by advertisers. Acceptance of advertising does not indicate endorsement Meghan Gauger of the product or service offered. Articles are presented for information purposes only. Before taking action, you should always consult a professional for advice. Articles Emma Cameron may be reprinted with permission from the editor. Stephanie Ricketts
SUBMISSIONS All advertising submissions must be reserved and arranged with the editor by the BOARD CONTACT INFO: 10th of the month previous to publication. All advertisement copy must be submit- [email protected] ted by the 15th of the month. Submissions should be emailed to l.wermcrantz@ [email protected] (in- willystreet.coop or mailed to Willy Street Co-op’s Central Office according to sub- cludes the GM, Executive Assistant mission requirements. and Board Administrator) CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800 NORTH: BOARD MEETING 608-471-4422 SCHEDULE BUSINESS OFFICE: 608-251-0884 ALL MEETINGS BEGIN AT FAX: 608-251-3121 6:30pm UNLESS OTHERWISE SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450 NOTED GENERAL EMAIL: [email protected] GENERAL MANAGER: [email protected] March 20th EDITOR: [email protected] April 17th PREORDERS: EAST: [email protected]; WEST: ws.preorders@ May 15th willystreet.coop; NORTH: [email protected] June 19th WEBSITE: www.willystreet.coop AMP July 12th July 17th BOARD EMAIL: [email protected] As always, Board meetings STORE HOURS: 7:30am to 9:30pm, every day are held at the Central Office East Juice Bar: 7:30am to 6:00pm; West Juice Bar: M-F: 7:30am-7:00pm & Sat-Sun: 7:30am-6:00pm. beginning at 6:30pm. Deli: 7:30am to 9:00pm Seafood Center–East and West: Monday–Saturday, 8:00am to 8:00pm; Sunday, 8:00am to 6:00pm.
IN THIS ISSUE
3-4 Customer Comments 8 New Containers 18-19 Stand up for Your Community: The Big 5 In Memoriam; Cheese 10 Nature’s Path to Share Returns on Challenge; West Keeping it Local March 6! Expansion; and More!
11 2018 Cheese
20 Services Available to 5-6 Policy Monitoring; Challenge Recipes
Make Shopping Easier Meet a Board 12 New Products Member; and More! 22-23 The Cost of Food 13-15 SPECIALS PAGES 6-7 Community Room 24-25 Recipes and Drink Calendar 16 2018 Cheese Recommendations Challenge Bracket 8 2018 Local Season 26-27 Staff Picks Preview
Willy Street Co-op Reader, MARCH 2018 2 CUSTOMER COMMENTS
whenever farms have a glut), and they tently causing breathing difficulties ing the hectic work day I often Write Us! generally appear either in the late fall for your shoppers with respiratory look forward to knowing that I We welcome your comments and or early spring. Otherwise, we have to problems. Until then, I will need to have a wide variety of pre-made give each one attention and seri- rely on fresh veggies that are shipped avoid the HABA section completely foods both hot and cold that are ous consideration. Send them to from climates more suited to winter and limit my time in the rest of the nutritious and fresh to choose from. customer.comments@willystreet. production than ours. store. Thank you! To the Coop team members that coop or fill out a Customer Com- If you’re really committed to local A: Thank you for your customer make the pizzas (particularly the ment form in the Owner Re- eating through the winter, root veg- comment concerning the essential oil Tahini pizza!) I want to say BRA- sources area. Each month a small etables are the way to go. These are diffuser that is on the wellness desk. I VO! And, THANK YOU! From the selection is printed in the Reader. crops that are harvested in the fall and apologize that it caused you respirato- sushi, to sandwiches, to pastas, to Many more can be found in the stored through the winter. We carry ry irritation while shopping and after. kale and beets, the salad bar, warm commons or in the binder near local carrots, onions, beets, potatoes, Our intention is to show customers meal selections, and desserts all Customer Service. Thank you! sweet potatoes, rutabagas, turnips, how the diffuser operates. Moving are delicious and their preparation parsnips, celeriac, beauty heart rad- forward we will use only water in the is much appreciated. With such ishes, and other root veggies through diffusor and can turn the unit off for limited free time to cook for myself, LOCAL VEGGIES IN THE most of the winter. I hope this is any customer upon request, knowing I dare to ask where I might be if WINTER helpful. Let me know if you have any that many customers have respira- I didn’t have such a large selec- Q: hello I am wondering if more questions! tory problems. tion of pre-made foods to choose there is a way you can get more Best, Megan Minnick, Purchas- Thank you again for your feed- from. Therefore, I and other busy local/ organic vegetables during the ing Director back and I hope we can help you in Coop members are lucky that in- winter, for instance kale (which I the Wellness department anytime. stead of “grabbing something to think is a winter crop). and other INCOME TAXES -Lily Hoyer-Winfield, Assistant Store go” we have the option of “grab- crops that you don’t have that also Q: My wife and I just received Director–North bing a bit to eat with our commu- grow during the winter here. i’m our 2017 annual report and in nity”, and I truly value that. trying to avoid vegetables from examining the income statement I BATHROOM LOCATION A: Wow, thank you so much for California yet don’t have a CSA was surprised to see a line item for Q: Good morning. I’ve been the kind words, they made my morn- because i get my food from the coop income taxes. When did the coop- looking at your remodeling plans ing and I’m sure they will make our (although maybe i should just get a erative become a taxable not-for- for Willy West. As a frequent coffee employees’ days as well! I’ve passed csa.) but meanwhile, that’d be cool profit, and why? drinker there, I could not help but on your compliments to our teams in if you are able to get some local A: Thank you for your inquiry. notice that the expanded commons the East Deli, the Production Kitchen, kale! and broccoli. anyway happy We have always been incorporated as area is very close to the bathrooms. and Shizen Sushi. I’ve also posted holidays! and thanks for being the a for-profit cooperative under Chapter This might be unpleasant for the your positive comments for all of our coop 185. We have never been incorporat- diners. employees to enjoy. A: Hello and thanks for the ques- ed as a non-profit charitable organiza- A: Thanks for the feedback. We’re so glad to hear that you ap- tion! tion. We have always paid state sales You’re right, the new bathrooms are preciate our prepared foods selection, In some warmer climates (like tax and federal income tax. Wisconsin close to the expanded commons areas, and that we have been able to provide Central and Southern California), cooperatives are exempt from paying similar to that of Willy East. We kept you with quality service throughout Kale and Broccoli can be grown state income tax, so we do not pay the bathrooms in a similar location your life. We look forward to see- year round, but unfortunately here in Wisconsin corporate income tax. to where our bathrooms at West are ing you in the store again soon! Take Wisconsin it just gets too cold. It’s The tax amount in our annual now because moving the plumbing is care. -Kirsten Moore, Cooperative true that these crops like cool tem- report reflects a book entry to recon- cost prohibitive. The current design Services Director peratures, but they can’t withstand the cile the timing of when we recognize includes privacy screening between consistent deep freeze of a Wisconsin depreciation expense on our books the two areas, and we do not believe BAIT & SWITCH? winter. Our short days are also a lim- compared to when we are allowed to that the bathrooms will be so close Q: Willy West: Green Kale & iting factor—I used to live in North- recognize depreciation expense on to the dining area that it would be a Lacinato Kale were on sale $1.49 ern California, and even there, given our federal income tax return. We distraction. That said, we are working ea. or 3/$4.00. I purchased a bunch the limited daylight hours in the win- hire a CPA firm to audit our books out tweaks to the final design plans of Kale that rang in at $2.79. I ter months crops would stop growing annually and to prepare our federal now, and we will definitely keep your noticed the error on my receipt as even though the temperatures were tax return. They also provide us with feedback in mind should we have I was exciting the store. I went to just about perfect for cruciferous guidance and expertise on tax plan- any opportunities to make changes in customer service. We walked over crops like kale and broccoli. ning. those areas of the store. Have a great to the Kale area. She (customer Some farms are able to grow Thanks again for your inquiry evening. -Kirsten Moore, Cooperative service lady) points out & reads the a few crops (primarily spinach) in and please let me know if you have Services Director sign to me. “Green Kale & Laci- hoop-houses throughout the winter. any other questions. -Paige Wickline, nato Kale”. Yes—I saw the sign Generally, hoop-house production Finance Director LOOKING BACK when I picked out my bunch of is pretty small and the farms that Q: I grew up in the Willy kale. She then points to the green have invested in this infrastructure VAPOR IN THE AIR St neighborhood and have lived kale on the left side of the bin and sell their entire crop through winter Q: Yesterday afternoon (12/30), here for most of my adult life as the Lacinato kale on the right farmers’ markets and CSAs. Selling I was at Willy North, looking for well. Attending Georgia O’Keeffe side of the bin. The problem was to us at wholesale costs and quantities a probiotic supplement when I Elementary and Middle school that the purple kale (the one I had just doesn’t make sense for them. If noticed a strong odor of what I (back then named Marquette) I picked out) was in the MIDDLE you are looking for a good, consistent assume was essential oils. I looked have seen Willy St. Coop through of the bin and directly above the supply of local organic fresh greens around and saw a diffuser spray- all of its stages of growth and sign. Note that the bin was heaping through this winter, farmers’ markets ing a stream of vapor into the air. expansion. I fondly remember and freshly topped off. There were are probably your best bet. I know Knowing that I can be sensitive to buying my first “Fruit Leather” no divisions between the 3 types of there are a few winter spinach CSAs perfumes and so forth, I left the fruit snack after school with friends kale—all meshed together and the around, but they sell out quickly area immediately and checked and it being a warm and welcoming purple and green look very similar. given the high demand. out. Unfortunately, the encounter experience in the community. If the purple kale was NOT part of We do have a good supply of caused me respiratory irritation While I have been a long time the sale then why was it all put in local organic sprouts through the win- and swelling that lasted several member it is only recently that I the same bin and even worse, why ter, and we also carry a (non-organic) hours. I wanted to let you know have come to rely on the pre-made was it all placed in between the 2 aquaponic lettuce from KP Simply that essential oils can cause seri- selection of foods the Coop has to varieties that were on sale? This Fresh. This product is grown in a ous respiratory problems for many offer. I reflect on how my career is the sort of thing regular super heated greenhouse with added lights. people with asthma, allergies, and has continued to develop and grow markets do all the time and so often We sometimes get a limited supply of other respiratory diseases (like over the years, just as the Coop has, that I am convinced that it is done hoop-house spinach and other greens, COPD). I urge you to discontinue and I find myself ever so grateful on purpose. I just never thought but these are very sporadic (basically using a diffuser, to avoid inadver- for its comforting presence. Dur- that Willy St would stoop to such
Willy Street Co-op Reader, MARCH 2018 3 tactics. I was lucky to have caught appreciated. on packaging, because some items paper goods, cleaning products, it. But I wonder how many people A: Thanks for reaching out! Our sell much better in bulk than they do and other non-grocery goods into chose the purple Kale because it bulk aisle is a big hit with our cus- packaged on a shelf (for example, this space. was the one right above the sign tomers, and sets us apart from other we have only a very small section of A: Thank you so much for your and assumed it was on sale and I grocers. Most of our core shoppers packaged rice and grain). Accord- interest in the West expansion and for wonder how many people either use it regularly and learn that the ing to regulations, we are required to sharing your comments. The budget, never get a receipt or if they do items in the bulk aisle are very fresh, offer a free package for bulk items, as well as the additional space we ever check it. How many people since the bins are replenished fre- and so we have both paper and plastic have available for the West expan- were overcharged? quently. Many of our new shoppers bag options. We also have plastic and sion is fixed. Our main objective at A: Hello and thanks for writing. appreciate being able to purchase as glass containers available for pur- this time is to ensure we can make I am so sorry you had this experi- little or as much as they would like. chase. the best use of the new space we have ence at Willy West! I can assure you This is how we promote the aisle as If you have any other questions, had the rare opportunity to acquire, that there was no intention to trick well: if you only need a tablespoon please do not hesitate to ask! Best knowing that we will always have customers into purchasing kale that of cinnamon, why buy a whole spice of luck with your research! -Kirsten opportunities to do further capital im- wasn’t on sale. This was simply an jar? If you rarely use whole wheat Moore, Cooperative Services Director provements to the space and upgrades oversight on our part—we did not flour but need a cup of it for a recipe, to equipment in the future. change up our regular display for the just buy one cup of it! To help illus- REMODEL SUGGESTIONS We do not have plans to make sale, and we should have. trate the savings, we have some signs Q: I’ve been looking at the many changes to the Produce depart- I’m ccing our West Side produce explaining rough portion cost since new floor plan for the Willy West ment during the expansion, though manager, Max, on this email. He the per pound price can sometimes remodeling project. I generally some of the changes to our backstock oversees the produce merchandising make the product seem really expen- like what I see, but I have concerns space may allow for more efficiencies at Willy West, and I’m sure he’ll see sive, when most people are really about the space allocations. in Produce, and the reconfiguration to it that this sort of thing doesn’t only buying a fraction of a pound. We For example, the floor plan of our front end and customer service happen again. offer tours of our bulk aisle to show seems to suggest that a perceived area will open up the space available Best, Megan Minnick, Director of shoppers the layout of the aisle, how need for increased capacity in the making it more comfortable for shop- Purchasing to read price labels, tare container produce department will not be ad- pers to navigate, which is currently weights, and fill containers with dressed. The floor space is increas- our most pressing issue. We agree BULK SECTION BASICS product. We share interesting pieces ing but not apparently the produce that the island units could use some Q: Hello, I am looking for of information about our diverse bulk capacity. My question is, can the upgrades, and while they won’t be information about your bulk sec- offerings on the tour, and offer tips existing island produce stands be part of the expansion project, we do tion. I am doing research on the and tricks for saving money in this replaced with new versions to pro- have plans to make these upgrades challenges of offering bulk goods. popular section of the store. We’ve vide more room for produce? over the next few years. Specifically I am researching ways also done a few videos to explain how Another concern is the space Sometimes it’s hard to envision to reduce single use plastic and was to use the aisle (and get customers allocation for bread. The current spatial changes on a floor plan, since thinking that offering more bulk more comfortable with it). We tend to space has not been enough, in my it doesn’t necessarily account for the goods can help to reduce it. I have put all organic bulk or all bulk prod- opinion, particularly for families height and depth of the shelving and been to Willy Street when in Madi- ucts on sale a few times per year, and buying multiple loaves of bread display fixtures. I’m pleased to report son (I am in Milwaukee) and love we like to bring new items into the each week. The floor plan shows that the merchandising area for bread your co-op. How well is the bulk bulk aisle as well to keep it fresh and that the bread is moving to a new is growing from 20 linear feet to 38 section received and used by your new. That helps increase exposure. location, but it seems there will still linear feet, and that our packaged customer base? What do you do to Once our shoppers become fa- not be enough space. Part of the grocery displays are planned to grow encourage more people to purchase miliar with the section, they become problem is that bread is sharing the from 260 linear feet to about 315-320 from bulk? Has offering a good consistent bulk shoppers who love new space with the olive bar. While linear feet. selection of bulk items lessened the lower prices and the ability to I agree that there is some logic to The details regarding the expand- your need for single use packaging? minimize packaging. The bulk section have the olive bar near the cheese ed merchandising space for packaged Any insight you can offer would be has also allowed for us to cut down department, I believe bread sales grocery and beer and wine are under are a higher priority than olives. revision, and an updated floorplan The olives need to be elsewhere in will be available later this month. favor of bread. This section of the current floorplan, My third concern has to do with as well as the one in revision, also the space allocation for packaged create more backstock space for foods. The Willy West remodeling receiving. We do plan to display more is going to bring in more custom- of our general merchandise products URBANURBAN ers, and certain packaged foods will in this area, as you have suggested, need more space due to the greater and there will be some additional demand for these items. That grocery merchandising near the hot means that some packaged foods bar. The bottom line is that we can as- FFARMINGARMING could be moved, but added space sure most every department is either to receive them is not shown on the growing as a result of this expansion, floor plan. My opinion is that the or will have some room to grow at a space allocated for wine, liquor, later time. Please let us know if you and beer could be adjusted to in- have further questions or concerns. clude additional space for packaged -Kirsten Moore, Cooperative Ser- foods. An alternative is to move the vices Director
We’veWe’ve gotgot youryour suppliessupplies forfor gardening,gardening, canning,canning, raisingraising chickenschickens inin youryour backyard,backyard, andand more!more!
4 Willy Street Co-op Reader, MARCH 2018 invited to address the membership at IN CLOSING GENERAL MANAGER’S REPORT the Annual Meeting and Party (AMP) Facetime with the GM is next on Thursday, July 12, as part of the scheduled for Monday, March 19th business meeting. Owners are invited at Willy East from 6:00-7:00pm. The In Memoriam; Cheese Challenge; to cast a ballot as well at the AMP. one following that is scheduled for West Expansion; and More Look for more details in the Reader or Monday, April 16th at Willy North on our website next month. same time, 6:00-7:00pm. There is no telling what will hap- DISCOVER CARD pen weatherwise this month—frosted We are happy to announce that we windshields in the morning and arch WEST EXPANSION have been able to fulfill a long-term shirt sleeves and short pants in the is PROJECT Owner request: all locations are now afternoon. We’re bound to see more Na- In the coming month I am hope- able to accept Discover credit cards at sunlight and slush in the coming days. Mtional ful that construction will begin! the registers! Be well. Women’s Month. The sooner we start, the sooner we The Co-op em- will be done. ploys 397 people; We met our Owner Bond drive BOARD REPORT 52% are women, goal of $600,000 within just 25 by Anya and of our 38 man- days! And, we extended the Bond Firszt, agement positions, drive another few days to include Policy Monitoring; Meet a Board 54% are filled by any appointments we had sched- General women, and all but uled, ending on Valentine’s Day Member; and More Manager one was an internal with a grand total of $674,500 promotion. in Bond sales. I offer my sincere “Here’s to strong women! May thanks to those of you who stepped we know them. May we be them. up to support our Willy West HAPPY Governance® is a model of gover- May we raise them.” -unknown. expansion effort by purchasing a RETURN OF nance designed to empower Boards Bond. SPRING of directors to fulfill their obligation We will soon be able to share FELLOW of accountability for the organizations with you the phasing plan for the CO-OPERS! they govern. As a generic system, it construction work at Willy West. The spring equi- is applicable to the governing body of This plan will delineate what areas nox falls on March any enterprise. The model enables the of the retail floor will and won’t Stephanie 20th this year, and Board to focus on the larger issues, be accessible during certain phases Ricketts, I am buoyed by the to delegate with clarity, to control of construction and (roughly) the Board lengthening days and management’s job without meddling, timing for each phase to take place. Member the occasional whiff to rigorously evaluate the accomplish- At this time we expect that almost of spring carried in ment of the organization, to truly lead all products will still be available on the breeze. I hope its organization.” Which is to say that during construction, although some each of you feels the thrill of possibil- the Board sets policies, which man- will be temporarily moved. We are ity as we move toward warmer days, agement and staff strive to meet, as a planning for the project to last five festooned with ramps, morels and way to provide structure and leader- months—ending (fingers crossed) the first tender greens of the growing ship. before November. If the thought season. Speaking of policies, the Board of any kind of disruption to your —via the Policy Committee—is also shopping routine makes you cringe, CAN’T STOP WON’T reviewing our current policies and please consider shopping at Willy STOP… POLICY bylaws for any redundancy or op- Carmen Miranda-Torres East or Willy North! MONITORING portunities for improvement. Keep an In the meantime, your Board has eye on future Readers for any updates IN MEMORIAM: CARMEN MARCH MADNESS been busy through the final weeks to the language! MIRANDA-TORRES CHEESE CHALLENGE of winter! At our monthly Board It is my sad duty to share with you I am happy to report that again meetings, we continue to monitor the MEET A BOARD MEMBER the passing of a Carmen Miranda- we are putting a spin on the tradi- financial health of the organization Curious about the Board’s work? Torres. She was 23. tional NCAA basketball tourna- (in a nutshell: things look solid), grow Have questions about policies, the Carmen worked at Willy East and ment known as March Madness. our knowledge base and overall cohe- strategic direction of the organization, Willy North as a customer service We offer you an edible version with sion as a group, and monitor compli- or other aspects of the Co-op’s leader- representative and cashier. She had 32 local Wisconsin cheeses vying ance with our various governance pol- ship? Come ask us in person! been treated for cancer two years ago, for the top-seeded position; from icies. In January we reviewed reports Board members will be tabling at but unfortunately the cancer came March 15–April 1 you can vote on Policies B6 (Staff Compensation + each location on the following dates back. She was a delightful, strong, for your favorite local Wisconsin Treatment), B9 (Management Conti- and times. At least two Board mem- witty free spirit, and I consider my- cheese. The person who submits the nuity) and C9 (Board Compensation). bers, along with some tasty samples, self blessed to have known her. She bracket that most closely matches For those who don’t know (or will be on hand to answer your ques- will be missed. the results will win eight pounds of would just like a reminder), Willy tions, chat about your thoughts and cheese! May the best cheese win. Street Co-op’s Board utilizes Policy ideas for the Co-op, and get to know ON THE HORIZON: Governance to monitor and guide the you, our Owners! We would love to FISCAL YEAR 2019 ANNUAL BOARD health of our organization. The oh- meet you, and I hope you’ll stop by. BUDGET PLANNING ELECTIONS so-stimulating definition from Policy • March 10, Willy North, 12:00pm- We just closed the second quarter I mentioned last month that a Governance.com reads, “Policy 2:00pm of the current fiscal year and we have Board member, Dave Pauly, re- started our budget planning for next signed prior to the end of his term. fiscal year. Our fiscal year runs July At the writing of this report, it is MEET YOUR BOARD OF DIRECTORS through June; planning for the com- yet unknown if the Board will ap- Spring is a great time to get out and about, enjoy the season's first ing fiscal year is based on anticipated point an Owner to fill that vacancy veggies and...meet Your Board of Directors! We invite you to stop performance in quarters that have or not. Stay tuned. by to meet some Board members and have a snack while you're yet to be closed. Sales currently are shopping. We may not know what aisle the organic volcano rice That said, it’s not too soon to is in, but we will be ready to answer questions about your Board's running higher than budget and we think about running for the Board. job duties, what it's like to run for the Board, or just to say hi to you continue to manage expenses ex- This year there are three seats to and thank you for supporting Your Coop. tremely well. The FY19 budget will that need to be filled; three 3-year Come and see us on these dates: be submitted to the Board for approv- seats will be vacated at the end of March 10, Willy North, 12:00pm-2:00pm al at their June Board meeting; once the fiscal year. Candidate state- approved a summary will be shared ments are due June 1. The voting April 14, Willy West, 12:00pm-2:00pm with Owners in the Reader before period runs from July 1 through May 12, Willy East, 12:00pm-2:00pm calendar year end. 6:00pm on July 17; candidates are
Willy Street Co-op Reader, MARCH 2018 5 • April 14, Willy West, 12:00pm- are scheduled as well. Our first Board 2:00pm Candidate orientation session will Community Room Class Calendar • May 12, Willy East, 12:00pm- be at Willy West on March 14, 2018 2:00pm from 6:00pm-7:00pm. 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 Our intention is to repeat this ta- Know someone who would be Service desk or by calling Willy West at (608) 284-7800 or Willy East at (608) 251-6776. For more bling format for the rest of the year. a phenomenal candidate? Send the information about individual activities and classes, see willystreet.coop/calendar. Let us know if there are other ways information to them! The more awe- you’d like to meet your Board! some candidates we have, the brighter Refund Policy: Unless otherwise specified in the description of the event, registration for events that the future for our Co-op. 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- 2018 ELECTIONS tion to another class . No refunds or transfers will be granted for cancellations within 72 hours of an Before you know it, the heat of HAPPY TRAILS, DAVE event. In order to cover costs incurred, there are absolutely no exceptions to the Refund Policy. summer will be here along with the PAULY AMP and Co-op Board elections! If Board member and VP Dave you are passionate about Willy Street Pauly has resigned from the Board, Co-op, love the sound of setting and as he and his wife will be moving COOKING WITH CHEF PAUL: monitoring policies, and/or have a on to exciting adventures in a new MEDITERRANEAN CUISINE vision for the future of our organiza- locale. Thank you for your 2+ years Location: Willy East Community Room tion, it’s the perfect time to consider of service Dave, and for bringing an Wednesday, March 7, 6:00pm–8:00pm COOKING running for the Board. Nomination incisive, articulate and wise voice to Ages: 18 and older materials will be available in the the Board! Your Co-op’s Own Instructor: Paul Tseng stores and posted on the Co-op’s As always, it is a pleasure to serve Fee: $10 for Owners; $20 for non-owners website by March 5, and a number of on your Board of Directors. Thanks An essential ingredient in a Mediterranean diet is olive oil. To counter Board candidate orientation sessions for being a part of this Co-op! our winter blues, better our mood and lower inflammation, omega-rich olive oil may come to the rescue. Join Chef Paul in this class to sample olives and explore many ways to utilize olive oil. On the menu is: Herb Polenta with Chickpeas and Spinach; Pasta with Broccoli, Sour Cream and Walnut Pesto; and Blood Orange Olive Oil Cake. COOKING WITH CHEF PAUL: RAMEN FROM SCRATCH Location: Willy East Community Room Wednesday, March 21, 6:00pm–8:00pm Ages: 18 and older Your Co-op’s Own Instructor: Paul Tseng Fee: $10 for Owners; $20 for non-owners We want to share this convenient and tasty noodle bowl with families and friends. Join Chef Paul to learn the fundamental structure of Ramen, from the broth to the noodles to the proteins and vegetables. Chef Paul will demonstrate how to make each ingredient from scratch. The menu will include Buckwheat Ramen with Pork Schnitzel, Poached Egg and Baby Bok Choy. SIX SPICES: INDIAN VEGETARIAN BRUNCH Location: Willy East Community Room Monday, April 9, 6:00pm–8:30pm Ages: 18 and older Instructor: Neeta Saluja Join Chef Neeta Saluja to learn to prepare a delicious vegetarian Sunday brunch to enjoy at home with friends and family. The depth of flavors and richness of the dishes will keep anyone satisfied well into dinnertime. On the menu: Garbanzo Beans with Tamarind Sauce; Poori, Indian fried bread; and Halwa, dessert prepared with cream of wheat, ghee and sugar. Vegetar- ian. HOME CREAMERY SERIES: CHEESE CURDS AND CHEDDAR Location: Willy East Community Room Wednesday, March 14, 6:00pm–8:00pm Ages: 13 and older; adult supervision required Instructor: Linda Conroy Fee: $25 for Owners; $35 for non-owners Join veteran home cheesemaker Linda Conroy as we learn the founda- tions of making and aging these two classic styles of cheese. From curd to press to aging “cave,” participants will learn to make cheese in their own kitchen. Everyone will leave with recipes and cheese curds made in class. HOME CREAMERY SERIES: GOUDA-STYLE CHEESE Location: Willy East Community Room Wednesday, March 28, 6:00pm–8:00pm Ages: 13 and older; adult supervision required Instructor: Linda Conroy Fee: $25 for Owners; $35 for non-owners Join veteran home cheesemaker Linda Conroy as we learn about gouda cheese. This is a type of cheese that is made by washing the curd. It is also unique in that the pressed cheese is salted by sitting in a brine. In this ses- sion, we will make curds, wash them and learn to press as well as salt this cheese. Samples will be included! HOME CREAMERY SERIES: SOFT-RIPENED CHEESE Location: Willy East Community Room Wednesday, April 11, 6:00pm–8:00pm Ages: 13 and older; adult supervision required
6 Willy Street Co-op Reader, MARCH 2018 Instructor: Linda Conroy EXPLORING THE ART OF JAPANESE Fee: $25 for Owners; $35 for non-owners; PICKLE-MAKING Join veteran home cheesemaker Linda Conroy as we learn to add mold Location: Willy East Community Room to cheese. We will make and sample a simple mold ripened goat cheese that Sunday, April 8, 10:30am–12:00pm can easily be replicated at home. Participants will leave with recipes and Ages: 8 and older; adult supervision required cheese to finish ripening at home. PRESERVATION Instructor: Patrick Monari Fee: $20 for Owners; $30 for non-owners COOKING TOGETHER: TASTE OF THAI Japan is well known for sake, miso and soy Location: Willy East Community Room sauce, which form a keystone of Japanese cultural identity. However, few Friday, March 2, 5:30pm–6:45pm people are aware of Japan’s rich pickle-making history. Join Patrick Monari Ages: 5 and older; registration for adults and kids required to learn the background on vegetable fermentation in Japan, and how we FAMILY Instructor: Lily Kilfoy can use Japanese pickling methods to diversify home ferments. He will Fee: $10 for Owners; $20 for non-owners also teach the class to make a Japanese pickle called nukazuke using local Join Chef Lily Kilfoy in this cooking class for families to learn about ingredients. different foods and where they come from, how to follow recipes and how to use a variety of tools.CLASS In this class, participants IS FULL will prepare Chef Lily’s SIMPLY BULK: AN INTRODUCTION TO take on a mouthwatering meal inspired by the tastes of Thailand. Savory THE BULK AISLE soup, fresh spring rolls, and sweet mango sticky rice are just a few of the Location: Willy North Commons delectable dishes that we’ll explore. Vegetarian and nut-free. Thursday, March 22, 1:00pm–2:00pm SIMPLY SERIES Ages: 13 and older; adult supervision not required COOKING TOGETHER: FLAVORS OF SPRING Your Co-op’s Own Instructor: Robert Halstead Location: Willy East Community Room Fee: Free; registration required Friday, April 6, 5:30pm–6:45pm This discussion and tour of our Bulk department gives shoppers a Ages: 5 and older; registration for adults and children required chance to learn the layout of the aisle and discover a little bit more about Instructor: Lily Kilfoy our diverse bulk offerings. This class will prepare Owners to shop more Fee: $10 for Owners; $20 for non-owners effectively, and they will learn some tips and tricks for saving money in this Join Chef Lily Kilfoy in this hands-on cooking class for families and popular section of the store. learn about different foods, how to follow recipes and how to use a variety of tools. Asparagus, peas, rhubarb, cherries, mushrooms and more—spring- time is just around the corner, and in this class we will prepare a fantastic feast that will celebrate its arrival by using ingredients that are synonymous LEARN ABOUT AND REGISTER FOR FOODSHARE with the season. Vegetarian. WITH SECOND HARVEST Location: Lakeview Library HOW THE THYROID GLAND WORKS Thursday, March 1, 10:00am–2:00pm Location: Willy East Community Room EDUCATION Location: Willy East Community Room Tuesday, March 13, 6:00pm–7:00pm Tuesday, March 13, 8:00am–12:00pm FREE Ages: Any; adult supervision required Location: Willy West Community Room LECTURES Instructor: Katy Wallace Wednesday, March 21, 10:00am–2:00pm Fee: Free Lecture; walk-ins welcome. Is money tight? You may be eligible for FoodShare benefits on a QUEST Are you fatigued, constipated, and have brain fog and wonder if it’s Card! FoodShare is a federal benefit, like social security, that provides extra your thyroid hormone levels? Come learn about how thyroid hormones, money for groceries to low-income individuals and families. The benefits essential to every cell in the body, are produced, and how auto-immunity, comes on an easy-to-use debit-like card that can be used at the Willy Street stress and inflammation interfere. Katy Wallace, Traditional Naturopath of Co-op, many farmers’ markets, and most major grocery stores. The income Human Nature, will present the roles of minerals and diet in supporting the guidelines are higher than you might think: individuals earning $11+ per hour thyroid gland. and working 40 hours per week may qualify. To find out if you may be eli- gible, please call 1-877-366-3635 for a confidential screening and to schedule KIDS IN THE KITCHEN: GREEN FOODS! an appointment to apply at Willy Street Co-op. During your appointment, Location: Willy East Community Room a FoodShare Outreach specialist will assist you with an application, answer Friday, March 9, 4:30pm–5:30pm questions, and connect you with other great community resources. Walk-ins Ages: 5–8 years old; adult supervision not required welcome. Se habla Español. Instructor: Lily Kilfoy Fee: $10 for Owners; $20 for non-owners Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids. Avocado, green beans, kiwi, kale, limes and basil—what do these great groceries all have in common? They’re all green, of course! In this class, INDIVIDUAL NUTRITION CONSULTATIONS participants will create a variety of delicious dishes using all-natural green Location: Willy East Community Room foods. Vegetarian and nut-free. Thursday, March 22, 2:15pm–5:30pm An individual nutrition consultation is your opportunity to learn how KIDS IN THE KITCHEN: SUPERFOOD SNACKS! the correct food choices for your body can enhance your well-being. Location: Willy East Community Room A one-on-one session with Katy Wallace of Human Nature includes a Tuesday, March 20, 4:30pm–5:30pm consultation regarding your health goals, as well as lifestyle and food Ages: 5–8 years old; adult supervision not required choice suggestions geared toward addressing health goals and developing Instructor: Lily Kilfoy sustainable change. Fee: $10 for Owners; $20 for non-owners Appointments are confirmed upon payment. Payment is due at the Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids. time of scheduling; otherwise, the appointment will be released to other Superfoods are foods that are considered to be especially healthy, such as interested parties. Payment is non-refundable and non-transferable unless berries, chia seeds, sweet potatoes, kale and quinoa. In this class, partici- notice of cancellation or rescheduling is provided seven (7) or more days pants will create scrumptious snacks out of superfoods. Vegetarian and prior. To register for the next available opening, email info@humanna- nut-free. turellc.com or call 608-301-9961. KIDS IN THE KITCHEN: FOOD ART! Location: Willy East Community Room Tuesday, April 10, 4:30pm–5:30pm Ages: 5–8; adult supervision not required Instructor: Lily Kilfoy Fee: $10 for Owners; $20 for non-owners THIS MONTH’S WELLNESS Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids. Fish and flowers made from fruit? Butterflies and bears made from bread? WEDNESDAY IS MARCH 7! How about critters or cars crafted from cheese and crackers? Chef Lily can’t wait to see what the kids will come up with! Participants in this class will create edible and artful images using a variety of foods. Vegetarian.
Willy Street Co-op Reader, MARCH 2018 7 etable is too large, a little nicked up, not CROPS FOR PROCESSING PRODUCE NEWS quite the right shape or color, it may be We plan to continue purchasing as perfect for us to use in our Deli or Pro- many crops as we can for freezing and 2018 Local Season Preview duction Kitchen. Last year we saw quite canning for the fall and winter months. a bit of this type of produce, and we’re We’ve worked with our farmers and hopeful for even more in 2018. processors to make sure that we’ll have For many years, our Juice Bars have plenty of apples and pumpkins for our been using local greens in season, as Thanksgiving pies, tomatoes for our t’s mid-Febru- their standard non-local produce sets. well as carrots, wheatgrass, and a few quarts of Willy Street Co-op diced ary as I write This is not our approach. We replace other juicable crops. Up until this year, tomatoes, and frozen broccoli and but- this. Heavy as much non-local produce as possible however, apples were never on the Juice ternut squash for the 1lb bags sold in the Isnow is fall- with local, while still keeping the full Bars’ list of local ingredients—all of freezer aisle. ing, and I’m starting assortment of items that our customers the produce used in the Juice Bars is We also use some of this processed to ask myself that expect. Though we are dedicated to our organic, and local organic apples have product in our Deli production through dreaded question: local program, there’s a reason almost been extremely hard to find, and expen- the winter (frozen blueberries in the what if winter never nobody else does it this way: it takes an sive. Lucky for us, Two Onion Farm, Juice Bars and Bakery, frozen butter- ends? The warm, immense amount of planning and com- has offered to sell us the seconds from nut squash in our Deli, among others). by Megan humid, verdant place munication to happen effectively. their organic orchard. The Juice Bars We plan to continue freezing and using Minnick, that is Wisconsin in Not that I’m complaining. It’s a used some of these local organic apples all of these products in 2018, and are Purchasing summer seems like labor of love. in 2017, and we’re planning to increase always looking for opportunities to pre- Director a dream I once had, that usage in 2018. serve more produce through the winter! not a reality that will HERE’S WHAT YOU CAN come to pass in a few EXPECT TO SEE IN 2018 short months. PRODUCE DEPARTMENTS At the same time DELI/JUICE BAR NEWS Our farm lineup will stay fairly con- in hoop-houses, sistent this year in the Produce depart- greenhouses, and packing sheds across ments. You’ll see the usual crops from New Containers the state, our farmers are getting ready our veteran farmers like Tipi Produce, for spring. They’re placing and receiv- Harmony Valley Farm, and Troy Gar- ing their seed orders. Soon they will dens. A local growing season just isn’t start seeding onions, brassicas, toma- complete without Troy Gardens herbs; toes, and other crops that will eventually Tipi carrots, bell peppers, and melons; grace our Produce shelves. ur They also exhibit their commitment and Harmony Valley salad mix, ramps, Every year, in the first few weeks of Delis, to waste reduction in their manu- and cilantro (just to name a few). January, members of our Produce and Baker- facturing. Currently, they recycle or Among many other things, you’ll Prepared Foods teams sit down with Oies, and compost over 50% of their produc- see broccoli, cauliflower, and sweet our farmers to plan the coming season. Juice Bars move tion waste. We are excited to help corn from Fazenda Boa Terra in Spring These meetings kick off the farmers’ through thousands bring forth additional products from Green; lettuce, baby bok choy (of spring—they leave knowing what we and thousands of this forward-thinking company. just the right size), and scallions from are planning to purchase, and they can pounds of food and Crossroads Community Farm in Cross by Patrick then buy seeds and plant their crops ac- gallons of drink COMPOSTABLE PLASTIC Plains; onions and green beans from Schroeder, cordingly. every year. Most of COOKIE SLEEVES New Traditions Homestead in Hillsboro, Prepared Throughout the course of our mid- this volume leaves In addition to the cups, we are and who can forget those gorgeous winter planning, we coordinate with Foods our stores in boxes also looking at sourcing some com- heirloom, sungold, and mixed cherry over 25 farms on more than 150 dif- Category or cups made out postable plastic sleeves to package tomatoes from Regenerative Roots in ferent crops. We talk about everything Manager of paper or plastic. our larger cookies in. We have strug- Jefferson? from how many Brussels sprouts plants We recognize the gled to keep these cookies fresh and Westridge Organics should plant for our ARE YOU HUNGRY FOR inherent problem presentable for as long as we’d like. Thanksgiving needs (answer: 10,000); SUMMER YET? with this: the food We make our cookies from scratch to debating the optimal size that a This winter we started carrying is consumed and serves to nourish daily in our Production Kitchen. We baby bok choy should be harvested at Olden Organics (Ripon, WI) spiralized you, the container turns into waste. have wanted to find a way to extend (answer: three-inch diameter); to our veggie noodles (see my article in last We are always curious about how shelf-life, provide better movement customers’ seeming aversion to coni- month’s Reader). Olden is planning to we can continue to make a differ- tracking for each cookie, increase cal varieties of cabbage. We commit to expand those offerings as their home ence with this dynamic. More than merchandising opportunities, and what products we will buy from each grown produce variety expands through a few years ago, we transitioned all reduce breakage and cross contami- farm, in roughly what quantities, and for the summer. Look for Olden fresh local of our plastic Deli containers to ones nation of the cookies sitting open in what prices. organic salsas, pestos, and other sum- made from 100% post-consumer re- a self-serve bakery case. We think This type of in-depth planning is not mertime treats! cycled material produced by Placon these sleeves will help us meet these something that every grocery store is Lastly, we’re planning to round out in Fitchburg. We’re pretty happy goals. willing to do, not even those who carry the growing season by expanding our with Placon and their products. some local produce. Typically, stores offerings from two new-to-us organic They’ve proven that they also want NOT A PERFECT will take what local produce comes their apple orchards: Atoms to Apples in to continue to innovate in sustain- SOLUTION way and use it as an embellishment to Mount Horeb, and Two Onion Farm able packaging. That said, we still While all of these new packages in Belmont. Up until recently, local transact in thousands of paper to-go present some potential for sustain- organic apples were nearly impossible boxes, soup and coffee cups that ability, they’re still not a perfect to find in good supply. It feels rather can’t be fully recycled. solution. The compostability of these luxurious to have two top-notch organic new cups and bags is contingent on orchards working with us this year! NEW SOUP CONTAINERS being sent to a commercial compost- & COFFEE CUPS ing facility. They won’t break down PREPARED FOODS Recently, National Co+op in almost any other environment. What’s Getting more local produce into our Grocers, owners of the “Co+op” Unfortunately, these facilities are Prepared Foods departments (Bakery, brand and a cooperative of grocery still pretty rare. Locally, the Madison Deli, Juice Bar) has been a priority of cooperatives, has worked to secure a Streets Department is in the midst of for lunch? ours for a few years now. It’s still a new line of compostable and Co+op- its pilot Organics Collection project, See the Deli hot bar work in progress, but things are really branded paper products. Our hot but none of our stores are currently menus on our website. starting to click, and we’re hopeful for soup and coffee cups will be traded included in that program. We hope www.willystreet.coop even better results this year. out for new compostable ones from that the adoption of products like this Our focus in prepared foods is to EcoProducts of Boulder, Colorado. by businesses like ours will continue help farmers find an outlet for their EcoProducts manufactures these to build the demand for commercial “seconds”—crops that aren’t of a high cups out of 100% renewable materi- composting services so that we can enough grade for retail sales, but still als (they don’t specify which) and complete the cycle of their use in a perfectly good for cooking. If a veg- lines them with corn-based plastics. more responsible way.
8 Willy Street Co-op Reader, MARCH 2018 Grass Fed Beef Thanks for voting us No Hormones or Antibiotics
Certi ed Nurse Midwives Allison Scholl & Christine Kern Ste en 608-838-7590 NOW ACCEPTING NEW PATIENTS wenewbe printad_rosannelindsay.pdfrpastures.net 1 13-07-2017 11.30.33 PM Care for pregnancy, labor & birth Family planning needs a Best Grocery Store Annual Gynecological exams Hospital Water Births VBAC & a Best C Lactation Consultation & Support Working in collaboration with the M Y Specialty Food Store! OBGYN’s at Physicians for Women CM
MY
CY
CMY
K www.themadisonmidwives.com Fitchburg 608-441-1730
THIS MONTH’S WELLNESS WEDNESDAY IS MARCH 7!
Willy Street Co-op Reader, MARCH 2018 9 I got it in my mind that day that corn, and Nature’s Path, which owns GROCERY NEWS Nature’s Path was doing something Que Pasa, is onto something in my very special with the food they pro- humble opinion. Nature’s Path to Keeping it Local duced. Knowing very little about the company, I speculated that it must PRIDE be the organically grown Canadian Visiting the plant was a real treat grains (the package said they were for me, as it was the original home from British Columbia after all), and of Tombstone Pizza, before they remember proper stewardship of the land that were purchased by Kraft Foods in trying my first produced this miracle product. The 1986. Nature’s Path has really done Nature’s Path organic foods I had tasted up until something wonderful here—reviving Iproduct like that point, were far superior in flavor and renewing this old workshop, and than their conventional counterparts now they have an organic production it was yesterday. It was the late 90s, and usually more nutritious, from facility that is local. They also have and I was living a micronutrient perspective. I was an amazing team of people working out in Portland, hooked to learn more about the meth- there that help keep things rolling. It odology behind their cultivation and is obvious they take pride in the food by Oregon, working as a grocery stocker at was a damaged box of Nature’s Path gain a better understanding on how they make. Dean the Nature’s Fresh Honey’d Corn Flakes that our receiv- things fit together. The ingredients they use are Kallas, Northwest store er wrote off and gave to me to try. organic, and most of their grains are Grocery in Lake Oswego. I was never a big fan of corn DRIVEN BY PASSION grown by farmers that have worked Category One night, I helped flakes growing up, but I did love It is still that passion that drives with them for many years. Crop rota- Manager Danny Glover find Frosted Flakes and Fruit Loops. I was me today. It was with this mind-set tion and grazing have helped keep the popcorn in the curious what this Nature’s Path cereal that I ventured forth, with two of my their lands fertile. In fact, some of grocery aisles, but would taste like, so I went home that co-workers, this past October, to tour these organic farms often out-produce that is a story for day, poured a bowl and added some the Nature’s their conventional counterparts in another day. There milk. Just then, my brother Mike Path Sussex drought years. Why? The soil is alive called me long distance from Mil- plant. The and has good tilth, so it can retain waukee. I was so excited to talk to plant is right more moisture. him, that I completely lost track of outside of Mil- the flakes drenched in milk. When waukee, and it HAVING HEART the call ended nearly an hour later, promised to be Nature’s Path, which is family- I remembered the bowl of cereal, an interesting run, knows a lot about keeping the which had by this time been steeping tour with a po- soil healthy. Their founder’s dad was What’s for quite awhile. tential viewing a farmer and he used to say, “Always I figured the flakes would be of some toaster leave the earth better than you found for lunch? terribly soggy by now, but at least pastry produc- it.” The company has grown quite a See the Deli hot bar they were free. Then something hap- tion. bit over the past 20 years and can be pened that I did not expect; I tried the They produce a wide array of their found in many retail chain stores, yet menus on our website. Honey’d Corn Flakes to see just how organic products there: bars (both it remains just as committed to this www.willystreet.coop bad they were (after the milk bath), cereal and granola), cereals, oat- mission. They have proven that one and they were still, surprisingly, re- meal, and toaster pastries. They also can successfully scale-up production ally sturdy. I was in slight shock at produce a line of organic tortilla chips of organic foods and keep competi- just how well they had stood up and called Que Pasa. These tortilla chips tive, yet still have a heart, and put they were super tasty on top of it all! are made from organic stone ground people and our shared planet first.
WE’VE PAID OUR MEMBER-OWNERS OVER * $$88 110,000,000 REFINANCE YOUR VEHICLE/RV LOAN WITH HEARTLAND AND LET US PAY YOU! VISIT HEARTLANDCU.ORG/REBATE AND APPLY TODAY! *$110,000 was paid in the form of a rebate.
Madison: High Crossing Boulevard & Williamson (Willy) Street Federally DeForest • Verona • Dodgeville • Lancaster • Platteville insured by NCUA.
10 Willy Street Co-op Reader, MARCH 2018 2 Tbs. parsley, chopped CHEESE NEWS Salt and pepper to taste 2 Tbs. butter, melted Cheese Challenge 2018 Recipes Directions: Preheat oven to 375˚F. Cut potatoes in half lengthwise and scoop out centers into a bowl. Add Roth Prairie Sunset™, broccoli, cream, parsley, salt, pepper, and mix thoroughly. Evenly distribute mixture back into potato skins. Bake until cheese is melted, approximately 15 minutes. Brush tops of potatoes with butter. Makes 8 servings. t’s time again for the Willy Street Co-op’s annual Cheese RENARD’S CHERRY Challenge! Get to know some of this year’s challengers CHEDDAR with some amazing recipes. Sample them in the store, and Have you ever wondered Ivote on your favorites. what to do with cheese that has fruit in it? Here’s an idea! HOOK’S TRIPLE PLAY EXTRA INNINGS Cherry Cheddar Cheese Last year, our winner was Hook’s Triple Play Extra In- Scones by nings—Triple Play, meaning it’s a blend of three types of Recipe adapted from milk —cow, sheep, and goat. Its flavor notes are those of a Melissa kingarthurflour.com baby swiss, havarti Reiss, 2 c. unbleached all-purpose and gouda. The extra flour Purchasing innings indicates that Assistant 1/2 tsp. salt it’s been aged over 1 Tbs. baking powder one year, which at Roth Prairie Sunset + Renard’s Cherry Cheddar 6 Tbs. cold butter, cut into this point the gouda pieces flavor becomes more 1 c. Renard’s Cherry Cheddar prevalent and crys- Cheese, grated tals begin to form. 2 large eggs To enjoy this cheese, whip up a 1/3 c. whole milk or cream batch of hamburgers, melt slices of 1+ Tbs. sugar (optional) Triple Play Extra Innings, and serve Directions: Preheat the oven to 375°F. Lightly grease a baking sheet, or with all the fixins. Just in time for line it with parchment paper. opening day! If it’s nice enough out- Whisk together the flour, salt, and baking powder. Work in the butter with side, you can even bring the grill out of your fingers to make an unevenly crumbly mixture. hibernation. Or you can craft a grilled Toss in the cheese. Mix together the eggs and milk (or cream). Add to the cheese! This unique cheese shines on Hook’s Triple Play dry ingredients, stirring just until everything is evenly moistened; the dough top of burgers, in sandwiches, or as the Extra Innings will be very sticky. star of a cheese plate. Liberally flour the counter and your hands. Pat the dough into a 10” x 2” rectangle. For larger, flatter scones, pat into a 15” x 3” rectangle. Cut the rect- HIDDEN SPRINGS angle into 5 squares; then cut each square in half diagonally, to make a total of BOHEMIAN BLUE 10 triangular scones. Place the scones on the prepared baking sheet, leaving at This is a sheep’s milk blue cheese. least 1” between them. Sprinkle sugar on the top of each, if using, to your lik- My favorite way to eat blue cheese is ing. paired with earthy, sweet beets. Bake the scones for 20 to 23 minutes, until they’re nicely browned. Re- Roasted Beet Salad with Walnuts move them from the oven, and serve warm or at room temperature. Store, and Blue Cheese well-wrapped, at room temperature, for several days; freeze for longer storage. Recipe adapted from geniuskitchen. Makes 10 scones. com 2 lb. beets, peeled, trimmed, halved, and cut in 1/2-inch wedges (about 5 or 6 beets) 2 shallots, peeled and quartered 4 Tbs. extra virgin olive oil (divided) 2 tsp. chopped fresh thyme 3/4 tsp. salt, plus more to taste 1/2 tsp. fresh ground black pepper, plus more to taste 1 1/2 Tbs. sherry wine vinegar 6 oz. spinach 3 oz. Hidden Springs Bohemian Blue Directions: Preheat oven to 425ºF. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Transfer to an 11-by-13-inch pan and roast, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes. Let cool for 5 minutes, then transfer to a large serving bowl and toss with the OWNERS: vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste. Would you like a total of how much you donated Arrange the spinach on four salad plates. Arrange the beets on the spinach, sprinkle with the blue cheese and serve immediately. to CHIP, Double Dollars and/or disaster relief at If blue cheese is just not your thing, try a milder version, also known as my the registers in 2017? favorite salad: place a mix of equal parts mixed salad greens and arugula in a Please email [email protected] or stop at bowl. Pile in some sliced pickled beets (or follow recipe above for roasted beets, Customer Service and we can provide that total! if desired), and crumble some Clock Shadow Creamery chevre cheese. Chevre is semi-soft goat cheese, which is creamier and milder than blue, but still has a bit of tang. Serves 4. ROTH PRAIRIE SUNSET Twice Baked Potatoes with Roth Prairie Sunset™ Recipe from rothcheese.com 4 russet potatoes, medium, baked 1 c. Roth Prairie Sunset, shredded 1/4 cup broccoli, cut into 1/2 inch florets 2 Tbs. heavy cream
Willy Street Co-op Reader, MARCH 2018 11
FRUFFALO WINGS FR = Field Roast + Buffalo = FRuffalo Wings. Field Roast takes their apple sage sausage, cuts it on the bias, and lightly batters it. You fry it up with some olive oil and mix in the included sauce packet, and have yourself some spicy, buttery wings—completely vegan! Available at East and North. NUBIAN HERITAGE AFRICAN BLACK SOAP FACIAL CLEANSING BAR This cleansing bar gently re- NEW moves bacteria, excess oil and impu- NEW rities without over-drying or irritat- ing skin. African Black Soap, Aloe Vera, Oats and Vitamin E soothe acne-prone skin with a rich and creamy lather that rinses clean and leaves skin feeling refreshed. Available at East, West, and North. ACURE RADICALLY REJUVENATING UNDER EYE MASK A self-care treat, this soothing intensive under-eye SLIDE POTATO CHIPS treatment helps rejuvenate delicate skin with Cucumber Slide got their start as a food cart and Persian Silk Tree. Place in refrigerator for an extra in 2012, serving up sliders to hungry cooling sensation! Available at East, West, and lunch crowds. Their in-cart made North. potato chips became such a hit that the owner of Slide, Christine, decided to bring them to market. Find at all three stores her single-serve bag of HERB PHARM BED TIME SPRAY chips! Flavors are sea salt, BBQ, and malt vinegar, and vary California poppy and lemon balm help promote a restful by store. Available at East, West, and North. night of sleep in this liquid herbal supplement. Certified organic! Available at East, West, and North. GT’S KOMBUCHA KOFFEE KOMBUCHA Their original kombucha infused with cold brew coffee, NUTRIGOLD TRIPLE STRENGTH and both black and green tea with a twist of kiwi. Available OMEGA-3 FISH OIL at East, West, and North. Contains 1,000 milligrams of the fatty acids EPA and DHA per softgel. Also known as omega-3 fats, they assist RIPPLE FOODS HALF & HALF in supporting cardiovascular and joint health, are impor- This vegan, plant-based half and half has tant for brain function, and are crucial for normal growth all the decadence of dairy! Pea protein-based, and development. The Omega-3s are delivered in bio- but far from grainy. Nut-free and soy-free, available triglyceride form for better absorption! Sourced too! Use in recipes or in your coffee. Contains eight mil- and processed in the USA. Available at East, West, and ligrams of DHA Omega-3s per serving. Available at East, North. West, and North. THAYER’S WITCH HAZEL: THREE NEW ALTER ECO COCONUT VARIETIES—CUCUMBER, LAVENDER MINT, CLUSTERS ROSE Sweet and salty dark chocolate Cucumber is good for reducing puffiness and irritation. treats! Rich, 70% Ecuadorian chocolate, and toasted Antioxidants diminish clogged pores and help fade dark coconut in three varieties. Choose from original, seeds circles under eyes, blemishes, and scarring. and salt, or cherry and almond butter. Certified Organic Lavender Mint: Lavender is soothing, while mint is cool- and vegan! Available at East, West, and North. ing! Rose: Rose petals are full of natural oils and sugars that FIELD ROAST MINI help restore dehydrated skin and bring out a natural, dewy, CORN DOGS glowing complexion. Available at East, West, and North. New vegan frozen snacks—Field Roast’s vegan grain meat hot dogs enrobed in a sweet, fluffy cornbread coat- ing. Ready for dipping and snacking! Available at East, West, and North.
EVERY DAY AT MADISON WALDORF SCHOOL, YOUR CHILD WILL be greeted at the classroom door by their teacher • play outside, rain FOLLOW US ON: or shine • be treated with respect • be called upon to treat others with EVERYONE respect • sing • learn math and science in a hands-on way • share a healthy meal with classmates • learn with a rhythm appropriate to age WELCOME! and developmental stage • make something • be surrounded by beauty • move! • be seen for who they are EVERY. DAY.
MADISONWALDORF.ORG OPEN HOUSE 3/17, 10-12
12 Willy Street Co-op Reader, MARCH 2018 dealsdeals MARCH Health & Wellness THIS MONTH: MARCH 7th! Owners take an extra 10% off during Wellness co-op deals: Feb 28–March 13 Wednesday, the first Wednesday of the month!
Alaffia Jarrow Deodorants Golden Milk All Kinds on Sale! 9.5 oz • Save $8 Dr. Bronner’s 2.65 oz • Save $2 $ .99/tx All-One $ .99/tx 13 Toothpaste 3 All Kinds on Sale! 5 oz • Save $2 Nordic Naturals Acure Vitamin D3 Face Care .99/tx $ Gummies up to 3 60 pc • Save $5.50 % .99 30 off $10 /tx
Kiss My Face New Chapter TerasWhey Bar Soap Wholemega All Kinds on Sale! Fish Oil rBGH-Free 8 oz • Save 99¢ 1,000 mg 60 sg • Save $4 $ .00/tx Whey Powder 3 .99/tx All Kinds on Sale! $19 12 oz • Save $4.50 99 $ . /tx Ancient Nutrition Avalon 15 Bone Broth Protein Shampoos or All Original Kinds On Sale! Conditioners 445-592 gms • Save $5-6 11 oz • Save $3.50 .99_ .99 $34 $6 /tx .99 $37 /tx co-op deals: March 14–April 3 Country Life Kirk’s Magnesium Castile Bar Soap 300 mg Original, Fragrance Free 60 vcap • Save $1.50 4 oz • Save 49¢ .99 .50/tx $6 /tx $1
EO Organic India 3-in-1 Soap Organic Turmeric Eco-Kids All Kinds on Sale! 90 cap • Save $13 Egg Coloring Kit 16 oz • Save $2.50 .99/tx .99 $19 1 ea • Save $3.50 $4 /tx 99 $7. /tx Wedderspoon Herban Cowboy Organic Manuka Deodorants Honey Pops All Kinds on Sale! 2.8 oz • Save $2.30 4.15 oz • Save $5.50 Aura Cacia .99 .99/tx $6 /tx $5 Essential Oils All Kinds on Sale! .5 oz • Save up to 30% Giovanni Dr. Formulated up to Shampoos or Organic Probiotics %off Conditioners Mood+ 30 All Kinds on Sale 60 cap • Save $2 8.5 oz • Save $2.30 .99/tx .99/tx $35 $5 All Specials Subject to Availability. Sales Quantities Limited. PURPLE = LOCAL deals Our weekly Owner Rewards specials are listed in an in-store flyer, on our website, or are available by email. We are doing this to be able to be more flexible with our sales and offer better sale pricing. For co-op deals: February 28–March 13 more information, including how to sign up for the email flyer, see willystreet.coop/Owner-Rewards.
Golden Temple Bakery Mediterranean Organic Justin’s Bulk Granola Fire Roasted Red & Chocolate Rndm wt • Save 80¢/lb Yellow Peppers Peanut Butter Cups 16 oz • Save $2 All Kinds on Sale! $ .99/lb 2 .49 1.4 oz • Save 49¢ $4 .50 $1 /tx
Yogi Kettle Brand Westbrae Tea Krinkle Cut Organic Beans All Kinds On Sale! Potato Chips All Kinds on Sale! .85-1.27 oz • Save $1.50 15 oz • Save $1.14 Sea Salt, Salt & Pepper .99/tx 13 oz • Save $1.30 .65 $2 .99 $1 $3 bionaturae Woodstock Farms Evol Organic Organic Frozen Frozen Burritos All Kinds on Sale! Extra Virgin Olive Oil Dark Cherries 6 oz • Save 79¢ 17 oz • Save $4 10 oz • Save $1.80 .00 .99 .99 $ $10 $3 2
Koyo Amy’s Muir Glen Ramen Candy Bars Organic Canned All Kinds on Sale! All Kinds on Sale! Tomatoes 1.3 oz • Save 98¢/2 2-2.1 oz • Save 49¢ 14.5 oz • Save 74¢-$1.04 ¢ /tx .25 80 2 for $3 $1
Nature’s Path Organic GimMe Imagine Eco Pac Cereals Organic Roasted Soup All Kinds on Sale! Seaweed Snack All Kinds on Sale! 26.4-32 oz • Save 50¢-$1.50 32 oz • Save $1.80 All Kinds on Sale! .99 .35 oz • Save 49¢ .99 $6 .50 $2 $1
Pacific Bob’s Red Mill Alden’s Organic Broth Gluten-Free Organic Ice Cream All Kinds on Sale! Rolled Oats All Kinds on Sale! 32 oz • Save $1.20-$1.70 48 oz • Save $2.50 32 oz • Save $2.30 .79 .99 .99 $2 $4 $5
Stonyfield Daiya Food Should Taste Good Organic Yogurt Vegan Cheese- Tortilla Chips All Kinds on Sale! Style Shreds All Kinds on Sale! 32 oz • Save $2.98/2 5.5 oz/ea • Save $2.58/2 All Kinds on Sale! for 8 oz • Save $1 for $ 2 $6 .49 2 4 $3 Rudi’s Organic Bakery Earth Friendly Back to Nature Bread Dishmate Organic Stone All Kinds on Sale! Ground Wheat 20-24 oz • Save 40¢-$1.30 Dish Liquid All Kinds on Sale! Crackers .99 25 oz • Save 99¢ $3 6 oz • Save $1.10 .50/tx .69 $2 $2 The specials on this page are valid February 28–March 13 All Specials Subject to Availability. Sales Quantities Limited. dealsdeals FEBRUARY OurOur weekly weekly Owner Owner Rewards Rewards specials are listedlisted in in an an in-store in-store flyer, flyer, onon our our website,website, or orare are available available by by email.email. We We are are doing doing this this toto bebe able to be moremore flexible flexible withwith ourour sales sales and and offer offer better better sale sale pricing. pricing. For For co-op deals: March 14–April 3 co-op deals: February 28–March 13 moremore information, information, including including how to sign upup forfor the the email email flyer, flyer, see see willystreet.coop/Owner-Rewards.willystreet.coop/Owner-Rewards.
Field Roast Golden Temple Bakery Mediterranean Organic Justin’s Three Twins Better Than Bouillon Celebration Roast Concentrated Stock Bulk Granola Fire Roasted Red & Chocolate Organic Ice Cream All Kinds on Sale! 16 oz • Save $2 Chicken, Vegetable Rndm wt • Save 80¢/lb Yellow Peppers Peanut Butter Cups 16 oz • Save $1.79 8 oz • Save $1.30 16 oz • Save $2 All Kinds on Sale! .99 $ .99/lb .50 $4 .99 2 .49 1.4 oz • Save 49¢ $ $4 $4 .50 3 $1 /tx
Wyman’s Bob’s Red Mill Brown Cow Yogi Westbrae Kettle Brand Frozen Organic Unbleached Cream Top Yogurt Tea Krinkle Cut Organic Beans All Kinds on Sale! All Kinds on Sale! Wild Blueberries White Flour All Kinds On Sale! Potato Chips 5.3 oz • Save 96¢/4 .85-1.27 oz • Save $1.50 15 oz • Save $1.14 15 oz • Save $1 5 lb • Save $2 Sea Salt, Salt & Pepper .49 .99/tx 13 oz • Save $1.30 .65 $ .49 $ 4 for $3 $2 .99 $1 3 6 $3 bionaturae Woodstock Farms Evol Natural Sea Spectrum Que Pasa Organic Organic Frozen Frozen Burritos Chunk Light Tuna Organic Extra Tortilla Chips All Kinds on Sale! 5 oz • Save 99¢ Yellow, White, Blue Extra Virgin Olive Oil Dark Cherries 6 oz • Save 79¢ Virgin Olive Oil 16 oz • Save $1.49 17 oz • Save $4 10 oz • Save $1.80 .50 25.4 oz • Save $4.50 .00 $ .00 .99 .99 $ 2 .99 $ $10 $3 2 $8 3
Amy’s Nature’s Path Woodstock Farms Koyo Amy’s Muir Glen Soups Organic Petite Ramen Candy Bars Organic Canned All Kinds on Sale! Frozen Waffles Brussels Sprouts All Kinds on Sale! All Kinds on Sale! 14-14.7 oz •Save $1.58-$2.58/2 Tomatoes 7.4 oz • Save $1.20 10 oz • Save 70¢ 1.3 oz • Save 98¢/2 2-2.1 oz • Save 49¢ 14.5 oz • Save 74¢-$1.04 .29 .79 ¢ /tx .25 2 for $5 $ $ 80 2 for $3 $1 2 1
Annie’s Choice LaraBar Nature’s Path Organic GimMe Imagine Mac and Cheese Organic Teas Bars Eco Pac Cereals Organic Roasted Soup All Organic Kinds (Excluding All Kinds On Sale! All Kinds on Sale! .8-1.1 oz • Save $1.50 1.6-1.7 oz • Save 79¢ All Kinds on Sale! Seaweed Snack All Kinds on Sale! Grassfed) on Sale! 26.4-32 oz • Save 50¢-$1.50 32 oz • Save $1.80 6 oz • Save $1.84 .29 .00 All Kinds on Sale! $3 $ .99 .35 oz • Save 49¢ .99 $ .65 1 $6 .50 $2 1 $1 Organic Valley Santa Cruz Organic Mediterranean Organic Pacific Bob’s Red Mill Alden’s Ultra-Pasteurized Lemonade Organic Olives Organic Broth Gluten-Free Organic Ice Cream Heavy Whipping 32 oz • Save $1 8.4-8.5 oz • Save $1.60 All Kinds on Sale! Rolled Oats All Kinds on Sale! Cream $ .99 .39 32 oz • Save $1.20-$1.70 48 oz • Save $2.50 1 $ 32 oz • Save $2.30 8 oz • Save 30¢ 3 .79 .99 .99 .69 $2 $4 $5 $1
Muir Glen Earth Balance Near East Stonyfield Daiya Food Should Taste Good Organic Vegan Couscous Mixes Roasted Garlic & Olive Oil, Parmesan, Organic Yogurt Vegan Cheese- Tortilla Chips Pasta Sauce Buttery Sticks All Kinds on Sale! Toasted Pine Nut All Kinds on Sale! Style Shreds All Kinds on Sale! 16 oz • Save 70¢ 32 oz • Save $2.98/2 5.5 oz/ea • Save $2.58/2 5.6-5.9 oz • Save 84¢ All Kinds on Sale! 25.5 oz • Save $1.20 .29 8 oz • Save $1 $ .65 for for $ .79 3 $ 2 $6 .49 2 4 $2 1 $3 Rudi’s Organic Bakery Earth Friendly Back to Nature Native Forest Alexia Pamela’s Bread Dishmate Organic Stone Organic Classic Seasoned Salt Figgies & Jammies All Kinds on Sale! Ground Wheat 9 oz • Save $1 20-24 oz • Save 40¢-$1.30 Dish Liquid Coconut Milk Hash Browns All Kinds on Sale! Crackers 13.5 oz • Save 80¢ 16 oz • Save 99¢ .79 .99 25 oz • Save 99¢ $3 $3 6 oz • Save $1.10 .19 .50 .50/tx .69 $2 $2 $2 $2 The specials on this page are valid February 28–March 13 AllAll Specials Specials Subject Subject toto Availability. Sales Sales Quantities Quantities Limited. Limited. The specials on this page are valid March 14–April 3 FILL IN THE BLANKS! WIN SOME CHEDDAR!
Hook’s Triple Play Renard’s Morel and Extra Innings Leek Jack
Capri Moo Bear Muenster Montchevre Fresh Goats Cheese
Carr Valley Marisa Upland’s Pleasant Ridge Reserve NAME: Red Barn 5-Year Heritage Roth Horseradish Havarti Weis Old-World Cheddar EMAIL/PHONE:
Sartori Black Pepper Carr Valley Billy Blue BellaVitano
Roth Grand Cru Surchoix Renard’s Beer Cheddar
Saxon Creamery Big LaClare Farms Chandoka Ed’s Gouda
Hidden Springs Cesar’s Sharp Creamery Feta Yellow Cheddar
Bleu Mont Dairy Sartori Montamoré Bandaged Cheddar
Cedar Grove Banquo Deppeler’s 18-Month Swiss
Silver & Lewis Farmers Roelli Dunbarton Blue
Red Barn Edun McCluskey Bros. Butterkase
Hook’s 5-Year Cheddar You could win eight pounds of cheese! Marieke 6-9-Month Gouda 1. Fill out your bracket with which cheese wins each match-up and Roth Prairie Sunset® moves on to the next round. Write the one you think will be the Roth Buttermilk Blue® Cheese Challenge Champion in the large box. 2. Drop it in the entry box in stores by March 14th. Brackets that most Renard’s Terrific Trio closely compare to the final match-ups will be entered to win eight pounds of cheese! Hook’s Red Errigal 3. Join us in any store 12:00pm-6:00pm Thursdays through Sundays, March 15th-April 1st and vote to advance Saxon Creamery Snowfields Carr Valley Gran Canaria your favorites to the next round. No purchase necessary. 8.375 in
OECO AN PIA C
SOCIAL INNOVATION & SUSTAINABILITY LEADERSHIP GRADUATE PROGRAM WORLD'SWORLD’S LARGEST Apply now. The next cohort starts August 2018. PADDLESPORTSPADDLESPORTS EXPO Develop your leadership skills • Create organizational and community 10.875 in CANOES • KAYAKS • STAND-UP PADDLEBOARDS MARCH 9-11, 2018 change • Join a network of social innovators and sustainability leaders MARCH 9-11, 2018 Also offering professional development courses and workshops. Over 250Alliant exhibitors Energy Center • Over Madison, 180 speakers WI & presentationsOver 250 exhibitors • Best • Overprices 180 of speakers the year! & presentations •Best8.375 pricesin of the year on boats and accessories! presented by: presented by: Together, creating well-being for all. rutabaga paddlesports edgewood.edu/sustainability For more information on exhibitors, speakers and much more, 8.375 in pick up Forthe more show information, guide at yourpick up Willy the Show Street Guide Co-Op, at your or go to: Willy Street Co-Op, or go to: www.canoecopia.comwww.canoecopia.com
Willy Street Reader Ad.indd 1 2/21/18 12:50 PM 2018_03_PRINT_WillyStreetReader_Canoecopia_3rdDraft_CanoesandKayaks.indd 1 2/16/2018 1:15:31 PM
Are you enrolled in the Access Discount Program?
If so, it’s that time of year to renew your Access Discount. Willy Street Co-op will be sending out renewal notifications to all current Access Owners at their email address on file or their last known mailing address.
To avoid a lapse in your enrollment, please stop by one of our Customer Service desks by March 31, 2018 to fill you your renewal form. WORLD'S LARGEST
For more information about the Access Discount Program please contact the Owner Records PADDLESPORTS EXPO Administrator at 608-251-088410.875 ext in 2734 or [email protected]. WORLD'S LARGEST MARCH 9-11, 2018 Information about the Access Discount Program can be found at Customer Service desk and at PADDLESPORTS EXPO www.willystreet.coop 10.875 in Over 250 exhibitors • Over 180 speakers & presentationsMARCH • Best prices 9-11, of the year! 2018 Over 250 exhibitors • Over 180 speakers & presentations • Best prices of the year! Willy Street Co-op Reader, MARCH 2018 17 part of the conversation,” said De our support for the fourth year,” said Anda Santana. Madison Community Foundation President Bob Sorge. “It’s exciting to BUILDING EXCITEMENT see the momentum grow each year— AND COMMUNITY and gratifying to see our community What makes The Big Share come together to support important unique is the sense of excitement cre- nonprofits that are working on fun- ated through events, matching incen- damental issues in our community. tives, and prizes that happen through- This year’s focus on participants’ out the day on March 6. Nonprofits sustainability is another step forward collaborate and compete to spread in ensuring the long-term success of their messages through creative, and area nonprofits and the people they often humorous, campaigns on social serve throughout Dane County.” media. Supporters are encouraged to In addition to raising funds and learn more, help posts go viral, and awareness for local nonprofits, The give for the first time. Big Share provides training and other “It’s an unpredictable day, but support to participants. The training it’s always a lot of fun,” said CSW Board President Wenona Wolf who, as Communications and Development Manager for CSW member group Kids Forward, has successfully run several Big Share campaigns. “It may seem hectic, but the Stand up together in support of the things we end result is more people all care about—having clean water standing up to make a differ- for Your and air, building strong neighbor- ence in our community. That’s hoods, protecting our civil rights, what the day is all about.” Community: and making sure every child has a Other participating organi- The Big Share great future,” said CSW Executive zations agree. Kids Forward wins 2017 Big Director Cheri Dubiel. “And The Big “Each year we look for- Share Power Hour Returns on Share makes it easy to make a differ- ward to telling our important ence—whether that’s giving a small organi- March 6! donation, attending events, or sharing zational about your favorite causes on social story and by Emily Winecke, Communi- media.” joining cations and Marketing Director This year, The Big Share expands with oth- to highlight organizations featured ers in the ou’re invited to take part through CSW’s Inspiring Voices creativ- in a day of excitement, program—Black and Brown-led or- ity and generosity, and inspira- ganizations working to reduce racial excite- Y tion as The Big Share® disparities and advance racial equity. ment of returns on Tuesday, March 6. Hosted “Community Shares of Wiscon- The Big by Community Shares of Wisconsin sin is committed to amplifying the Share,” (CSW), The Big Share benefits local visions and voices of local initiatives said nonprofits working to advance social supporting people most impacted by Mark justice, defend civil rights, and pro- structural racism through the Inspir- Redsten, tect the environment in Dane County ing Voices program,” said Dubiel. President and across Wisconsin—organizations “We’re pleased to deepen these part- & CEO, Members of Fire Fighters Local 311 help deliver a Willy Street Co-op owners generous- nerships as part of The Big Share.” Clean ly support each time they say “yes” to One of the organizations taking Wiscon- prize during the 2017 Big Share. the Community CHIP® Program. part in The Big Share for the first sin. “The Now in its fourth year, The Big time is the all-volunteer-run Orgullo Big Share is an amazing opportu- Share is a single day of online giving Latinx LGBT+ of Dane County. For nity for Clean Wisconsin to raise hosted by Community Shares of Wis- its leaders, The Big Share is an op- online contributions for our pro- consin to raise funds and support for portunity to be seen as much as it is gram work by creating a fun buzz, nearly 70 local grassroots nonprof- about raising money. elevating awareness, and providing its. Last year, The Big Share raised “There aren’t a lot of fundraising a trusted platform for people to $322,028 from 2,800 donors, many of opportunities that focus on smaller donate.” whom gave to participating organiza- grassroots organizations,” said tions for the first time. Across its first Baltazar De Anda Santana, one of the DEEPENING three years, The Big Share has raised founders of Orgullo Lantinx. “This PARTNERSHIPS over $800,000 for Wisconsin-based is a way for people to connect with One of the key reasons for the Staff from Community Shares causes. important organizations that they may success of The Big Share has been of Wisconsin and Madison “The Big Share is a day to come not otherwise know existed.” ongoing support from committed Community Foundation And for Or- community partners and sponsors, celebrate the 2017 Big Share. gullo Lantinx, especially the Madison Community which aims to build Foundation (MCF). MCF signed sessions focus on essential skills like an equitable and on to support The Big Share as its communications, fundraising, video safe community first sponsor when the day was just production, and other ways nonprofits for Latinx LGBT+ an idea, and MCF has continued to can help to engage the community people, participat- sponsor the event every year. With with their missions. These train- ing in The Big MCF’s support for The 2018 Big ing programs are made possible in Share demonstrates Share, Community Shares has been partnership with Madison Commons that smaller orga- able to add more training sessions and and the UW School of Journalism and nizations can play assistance to participants to focus on Mass Communication, and continue an important role in organizational sustainability outside to evolve every year to keep up with the local movement of The Big Share. new trends and technological devel- Members of the Mad Rollin’ Dolls help for social justice. “As the Founding Sponsor of the opments deliver a prize during the 2017 Big Share “We want to be Big Share, we’re thrilled to continue Further support is provided by
18 Willy Street Co-op Reader, MARCH 2018 long-standing media partners the ABOUT MADISON some $10 million every year to worked together to advance social Isthmus, 105.5 Triple M Radio, and COMMUNITY strengthen causes and communities in justice, protect the environment, and WKOW 27 TV. FOUNDATION Dane County and around the world. defend civil rights in Dane County Individuals and area businesses Madison Community Founda- More at: www.madisongives.org and across Wisconsin. Together they wanting to learn about ways to sup- tion’s mission is to enhance the envision a future where people come port The Big Share are encouraged to common good through philanthropy. ABOUT COMMUNITY together to ensure every member of visit www.thebigshare.org or to call Established as a community trust in SHARES OF WISCONSIN their community is safe, healthy, and Community Shares of Wisconsin at 1942, Madison Community Founda- Since 1971, Community Shares able to thrive. More at: www.commu- 608-256-1066. tion, together with donors, awards of Wisconsin and its members have nityshares.com.
Go Green. Recycle Old Appliances.
Did you know there is a free program to recycle refrigerators and freezers? Focus on Energy, Wisconsin’s statewide energy efficiency program, offers a $35 incentive through its Appliance Recycling Program. Visit focusonenergy.com. And if you’re in the market for a new appliance, be sure to look for the ENERGY STAR® label. For more energy-saving tips from Madison Gas and Electric, visit energy2030together.com.
GS3114 1/25/2018 Advertise in the Reader Wellness Reach over 34,000 Co-op Owners. Affordable rates, wide reach, excellent returns. Discounts for non-profits, Owners Wednesday and for multiple insertions. 10% off all Wellness and Bodycare items for Find info here: Owners the first Wednesdayof every month. willystreet.coop/advertising
Call 608-237-1230 or email [email protected] for more information or to place your THIS MONTH: reservation. March 7
Willy Street Co-op Reader, MARCH 2018 19 NEED AN ATTORNEY? have them see Customer Service for COOPERATIVE SERVICES NEWS assistance. We’ve represented Willy Street Coop for over 30 years. Services Available to Make TOURS AND OUTREACH We would be honored to help you. EVENTS ON REQUEST Herrick & Kasdorf, LLP Shopping Easier In addition to the classes we reg- Attorneys at Law ularly schedule and promote on our 16 N. Carroll St, Suite 500 calendar, did you also know that our Madison, WI 53703 staff also take requests for tours and (608) 257-1369 s winter for annual renewal. To continue outreach events? Groups can request rolls receiving the 10% discount on a tour or an event on our website at Carousel Bayrd to an purchases, all Owners who currently www.willystreet.coop/submit/out- Tenancy Law end and participate in the Access Discount reach-tour-request, and select either Civil Rights A we look towards program must renew their eligibility Policy/Advocacy one of our “Simply” classes about spring, we are between now and March 31, 2018. the Bulk aisle, Cheese department, Patricia (PK) Hammel continuing our ef- Owners interested in continuing Meat department, Produce section, Bankruptcy by Kirsten forts to remind our to receive this benefit are asked to shopping local or reading labels; or Estate Planning Moore, Owners of some of visit Customer Service at any retail ask for a discussion about shopping Family Law location with their current eligibility Wills Cooperative the special ser- seasonally, on a budget, or to learn materials to complete an enrollment Services vices we provide about our history and cooperative Scott Herrick to make shopping form. Owners who received the Director structure. Tours and outreach events Cooperatives the store easier or Access Discount Program renewal are free of charge, and they’re a fun Non-Profits more fun for some letter in February who have not General Practice way to learn more about our store of you. renewed by March 15 will receive and creative ways to shop the store Robert T. Kasdorf another notice. the way you’d like! Bankruptcy DOUBLE DOLLARS The Access Discount Program Private cooking classes are Probate COUPONS DISTRIBUTED is a benefit of Ownership for your Real Estate also available at our East and West THROUGH MARCH 13, use in times when income is low. Community Rooms, and you can David Rosebud Sparer EXPIRE MAY 31 Owners are eligible to enroll in the request a quote for classes at www. Cooperatives This month is the last month to program at any time, and enroll- willystreet.coop/submit/private- Non-Profits receive Double Dollars at the Co-op ment lasts through the calendar year, class-request. The cost of a private Tenancy Law until October, 2018. After March 13, with an opportunity to renew each Real Estate class is determined based on the Co-op shoppers with Double Dol- year. Owners currently participating length of the class, cost of ingre- lars vouchers have until May 31 to in the program who do not renew dients, and instructor fees. Upon use them at the Co-op. Starting in by March 31 will see their 10% selecting a menu, day and time, a June, Double Dollars will be avail- discount lapse until they decide to quote will be delivered. able once again at participating local enroll in the program again at a later Groups interested in either tours, farmers’ markets for the summer time. When Owners enroll or renew, outreach events, or private classes and fall seasons. they receive a free class coupon are asked to schedule four weeks There are still two more Tues- for classes at the Co-op where we in advance, as that gives us proper days for shoppers using FoodShare/ charge a fee, and also receive a free opportunity to schedule our staff or QUEST, Wisconsin’s Supplemen- reusable bag that can be used at the private instructors. All requests are tal Nutrition Assistance Program checkout line. When you reuse bags taken online at the links cited above. (SNAP) to receive Double Dollars at the Co-op, as noted earlier in the when they shop! On Double Dollars article, your bag reuse supports the FRUIT BASKETS AND Tuesdays through March 13, any Double Dollars Fund. COLORING SHEETS FOR Come to an shopper using a FoodShare/QUEST Questions about Access Discount KIDS Open House! card to purchase groceries is eligible Program renewal or enrollment can Did you know that when children to receive up to $20 worth of Double be sent to [email protected]. shop with their parents, they can March 15th Dollars coupons to use during future have a free piece of fruit when they shopping trips. Double Dollars LANGUAGE TRANSLA- shop? We also have coloring sheets 8:45-10:00am coupons are designed to help with TION SERVICES: VISIT available for kids to color while 3:45 -5:00pm fresh food purchases, and are issued CUSTOMER SERVICE they’re enjoying time in the com- FOR ASSISTANCE Please RSVP to after customers shop, at the check- mons with you. The fruit baskets at (608) 827-6267 or admissions@ out line. For every $5 spent using We announced last December Willy East and Willy West are near madisoncommunitymontessori.org a FoodShare/QUEST card for any that the Co-op offers language trans- Customer Service and in Produce at FoodShare/QUEST eligible items, lation services for our customers Willy North. the Co-op gives one $5 Double Dol- who speak little to no English, and Toddler through 8th grade lars coupon, up to $20, good for any it’s an announcement worth repeat- BIKE TRAILERS AND h Produce department purchases. ing in case you missed it. Thanks to HAND CARTS AT EAST 8406 Ellington Way Double Dollars is a City of an on-demand phone service called Middleton, WI 53562 h AND NORTH Madison program administered by LinguaLinx, we are now able to With spring on the way, it’s also the Community Action Coalition of provide better customer service to a good time to remind those of you South Central Wisconsin. You can our non-English speaking customers getting your bikes and nice walking support the program through the Co- with a simple phone call that con- shoes out that if you ever purchase op’s Double Dollars Fund by mak- nects us to interpreters who col- more than might be convenient to ing cash donations to the program lectively speak over 100 languages. carry home on your bike or on your at the checkout line, or by simply Looking for some of our written arm, we have bike trailers and hand reusing bags when you shop. From materials? We are also continuing carts available for you if you shop www.madisoncommunitymontessori.org April 3, 2017 when we started rais- to print and keep updated copies of at East or North. Usage is free for ing money for the program through our Ownership brochures, informa- Owners, and all you have to do is February 11, we’ve already raised tion about Double Dollars, and the stop by Customer Service to check $60,628 for Double Dollars thanks Owner contract in both Spanish and one out and then return it the next THIS MONTH’S to your donations and reuse of bags. Hmong, and we are just about t day. o also make the Access Dis- Whether you’re looking to WELLNESS ACCESS DISCOUNT count form available in these two stretch your budget a little further, PROGRAM RENEWALS languages as well. More resources understand what we have to offer WEDNESDAY DUE MARCH 31 from National Co+op Grocers are better, or are in search of new fun As reported last month, Ac- also available in Spanish at www. ways to enjoy your Co-op, we hope IS MARCH 7! cess Discount Program participants willystreet.coop/know-your-food. this round-up of some of these of- received letters sent February 15th If you know customers who may ferings are a worthwhile reminder of reminding participants that it’s time benefit from this service, please what we can do for you.
20 Willy Street Co-op Reader, MARCH 2018 Grass-Fed Attorneys Be a part of The Big Share!
Nelson Donovan Dan Krause
100% local-sourced Trusts Wills Probate Services
Estate Planning and Administration Asset Protection Nursing Home Expense Planning GET AN EDGE Community GroundWorks ON SPRING. (Photo by Amanda Swan Arts) Bring your garden tools In Oregon, Wisconsin
in for sharpening! Co-op Members, Organic Wisconsinites, Family Men. Practicing estate planning and probate law since 1999. ONE DAY, ONE COMMUNITY Housecalls Available (Additional Charge Applies) Get your affairs in order. Protect your assets. Disinherit that special someone. Call Now 608-268-5751
1398 Williamson Street (608) 257-1630 • [email protected]
A Different Approach GSAFE To Real Estate Our savvy team guides you through MANY WAYS TO SHARE every step of your move with integrity and competence. We are your neighborhood Realtors, Be part of The Big Share™, creating sustainable and vibrant an online day of giving for communities together. Carlos & Sara Alvarado Community Shares of Wisconsin
Contact us: (CSW) and its member non- 608.251.6600 | [email protected] profits, on Tuesday, March 6. TheAlvaradoGroup.com | 1914 Monroe Street, Madison
Independent and family owned since 2006 You don’t have to wait until March 6—you can donate now by going to www.thebigshare.org. You can support all the groups with a donation to CSW, or donate just to the nonprofits you choose.
Quality Pilates in Your Neighborhood And when shopping at Willy Street Co-op THANK YOU! for your support of CSW nonprofits through the Community CHIP ® program.
710 Harrison Street The Community CHIP program is part of pilatesonharrison.com Community Shares of Wisconsin —your gift can be tax deductible. 608.709.1775 Learn more at www.communityshares.com
Willy Street Co-op Reader, MARCH 2018 21 copia stem? Why do we believe that these low-price retailers at the top sustenance should be cheap, fast, of the list of U.S. grocery sellers, and endlessly available, even if we but it has transformed the model are more or less willing to recog- that informs store layouts, inspiring nize that quality nourishment may grocery retailers to incorporate new remain absent? This cultural mind- offerings from in-store buffets to set may very well be shattered by coffee counters to gas stations. With unpredictable or unforeseen realities more stores and an ever-increasing of an insecure future. To understand dominance over the dollars Ameri- how we developed these attitudes cans spend on their groceries, larger requires an understanding of our retailers like Walmart, Kroger and food supply chains and their nature, Target also have a supernatural not just local economies but more power to influence how their sup- often resulting from conglomerates pliers operate. Without alternative of industrial and global scale. retail avenues available to growers or distributors, larger retailers can GIVING BIRTH TO A set the terms on how their suppli- BUSINESS MODEL ers price goods, ensuring that they With an archaeological igno- pay as little as possible for product rance that might romantically be coming in the door. In a similar forgiven as faux universalism, me- way, when consumers have fewer dieval artists once painted ancient options for where to buy their bread persons and exotic events garbed in and butter, the retailers are able to the attire and settings of their own set the prices of their choice with time and locale. We should not be impunity. Additionally, the strength so similarly myopic as to believe of big retailers also allows them to that our forebears purchased grocer- dictate the volumes, marketing and ies from supermarkets. However, it other aspects of a suppliers opera- by Ben Becker, Newsletter Writer is the advent of this modern con- tions, and often forces these suppli- venience that points to our almost ers to consolidate in order to stay in instinctive belief that food should business. With fewer producers and be cheap, and readily available. distributors able to keep up, small to In the 1930s, the retail grocery mid-size grocery stores are at a dis- here are only a few things counter to the trends in meeting industry gave birth to a business advantage when it comes to stock- that are absolutely neces- other primary human needs. For model which to this day informs our ing food on the shelves, and face sary for survival. Food most of history, humans have paid habits and beliefs about purchasing the fear of the big retailers dictating is one of them. Though little to nothing for water, whether food. Since that time, supermarkets who a supplier’s partners can be. T have offered their products at slim Since coming into existence as questions about what we eat may from the stream or the tap, but now seem banal and insignificant com- shelling out a couple dollars for a margins in order to entice shop- an alternative to the conventional pared to many other day-to-day mere 16 ounces is nothing extraor- pers with low markup. Under this grocery market, the natural and concerns, the answers are not only dinary. As populations swell and business model, high sales volumes organic food sector long enjoyed of an immediate nature, but they endless sprawls of development are necessary to keep a retailer’s some immunity as a niche segment also inform habits that will impact creep past urban boundaries across doors open, giving larger retailers a of the industry. With this indepen- our longevity and long-term health. the globe, the cost of shelter climbs natural edge over the competition. dence and an increasing demand The proverb, “You are what you to where a roof over one’s head With greater shelf space and greater from consumers for their products, eat” is a self-evident fact, and it ap- cannot be taken for granted. As pol- buying power, big retailers can more the 1990s and 2000s saw strong plies not only to our physical self, lutants drift from the coasts of one easily offer the rock-bottom prices growth for the natural and organic but to our cultural identity as well. smog-covered continent to another, customers seek than a mid-size gro- foods sector. As the primary nation- wide purveyor under the natural and When we look back nostalgically on a future in which clean air might be cery store or mom and pop conve- organic umbrella, no other retailer our childhoods or the heritage of our marketed and sold at a premium so nience shop. As this model remains demonstrated this prosperity quite ancestors, a special dish will often that it might be gulped and sucked at the heart of the industry, grocery retailers must focus on careful pric- as obviously as Whole Foods, who serve as a centerpiece, whether it be from aluminum increasingly appears grew 159% between 1999 and 2004, the traditional Thanksgiving sweet and another 70% between 2005 and potatoes, or Grandmother’s special “With local vendors especially, we strive to pay a fair 2009. In part, this growth stemmed pierogis. It is something so quintes- price to growers and suppliers rather than working from gobbling up other natural food sential and so personal and it makes to squeeze them, and finding out what growers need chains such as Wild Oats, a sign that up the fiber of our spiritual beings as to make it sustainable.” even the alternative food store has to well as the material of our physique, think like a big conventional retailer and yet it is so universal that its rel- to be competitive. In recent years, evance extends not only to all other to be less the stuff of science fiction ing, supply chain efficiency, and this has only become increasingly humans, but to all living things for and more the likelihood of a fore- growth in order to remain relevant true, as territory that was once the that matter. For something that is so seeable future. in a competitive industry. sacred ground of natural food stores generally taken for granted and yet Still, the resources of air, water In spite of the cutthroat competi- and co-ops is infringed upon, if not simultaneously of such momentous and land which are necessary, not tion, the retail grocery business is altogether invaded by, the national importance in shaping the rhythm only for our survival but also for an attractive industry, worth over retail and supermarket chains. If of our days, how could we expect to the production of food, continue to $400 billion in the United States not invested in the values long-time validly quantify the value of such a become less abundant, the cost of alone. As recently as 2012, roughly natural and organic foods sellers thing? food remains low. Not only that, but 40,000 companies competed for have lived by, these industry insid- Somehow, in spite of the physi- it is our expectation and our demand a piece of this pie, but economies ers have only been too happy to pull cal necessity, and occasional meta- that it should be low without regard of scale favor the big players, and the wool over the eyes of those seek- physical importance, we put a price for the ever-looming possibility the industry trends towards larger ing an alternative to conventional on food all the time. In fact, in these that drought, flood, famine, war or operations dominating the retail fare. A notable reaction to the co- times when food is super abundant, pestilence could all throw a wrench sector. As a result, we are seeing a opting of the “local” and “organic” the value we associate with food in our global agro-economies and different kind of grocery store than brand took place in 2010 when the is generally low, particularly in spike food prices skyward. In a we did in the past. The advent of Farmer’s Market Coalition protested comparison to other times in his- world where the historical instances the superstore, best epitomized by the use of “Farmers Market” signs in tory where production methods and of mass starvation like potato blights companies like Walmart and Target, Albertson’s grocery stores through- interruption of distribution could or turnip winters are not wholly combines the supermarket section out the American Northwest. As make fulfilling this basic need quite faded memories, from whence does with the convenience of prepared bigger retailers seek to swallow up difficult. At first blush, the drop in our expectation for a hyper-abun- food and other merchandise all in the natural and organic market, often the cost of food may seem to run dance of a varied and surplus cornu- one store. Not only has this placed by misleading customers about what
22 Willy Street Co-op Reader, MARCH 2018 is truly locally grown or certified One feature is our relationship with community retailers: “Overall, we retail space, and more room for organic, natural and organic grocery small, local growers who can be sure have found that our pricing is very backstock, Willy Street Co-op can outlets and cooperatives are increas- they have the necessary compensa- comparable to stores of similar size invest in inventory and negotiate ingly feeling the squeeze of compe- tion and resources to grow the best in the area,” states Minnick, “There better deals, passing these savings tition, not only for customers but in food possible. Because of our com- are some big box stores that have onto our Owners. finding reliable suppliers as well. mitment to quality, local product, cheaper items, but they are gener- Willy Street Co-op Owners can find ally mass-produced. There are also A DELICATE AN ENTICING INDUSTRY a calibre and selection of products retailers that are at a higher price. BALANCING ACT Despite the fierce competition that are not available elsewhere. We are right in the middle.” In order Keeping food costs of fair for resulting from the supercenters and “Costco and Woodman’s operate on to keep prices low, Willy Street both the customer and producer national grocery retail chains like such a large scale that they can drive Co-op utilizes methods that give us requires a delicate balancing act in Kroger looking to gain more and prices down with the quantities they buying power to offer deals often managing our operational expenses. more of the natural and organic are purchasing,” says Minnick in Like all other grocery retailers, the market, the industry still remains comparing the relatively small and Co-op is in a “penny business.” enticing to new players. Rapidly nimble Willy Street Co-op to the In other words, to keep our doors growing chains like Festival Foods retail giants. “A downside is that open, we need to make one penny and Fresh Thyme are experiment- the selection is limited with bigger in profit for every dollar of sales. ing with locations in areas in which retailers, and treating products like When breaking down where a other companies are already well commodities leads to a sacrifice in dollar in groceries goes, however, established. One of the more talked quality.” When it comes to product it’s easy to see how the Co-op about developments in the grocery standards, Megan notes how much equal or better than other retailers. A prioritizes keeping as much of the industry recently has been the buy- of our advantage comes from stay- big part of that is our membership in other 99 cents in the community out of Whole Foods by Amazon. In ing local: “We source a lot of local National Co+op Grocers (NCG), an as we can, especially compared to doing so, Amazon has gained access product that Costco or Woodman’s organization dedicated to providing other grocery sellers. Consider that to United Natural Foods, natural would not be able to touch. Because resources and partnership to food when buying food from most other foods distributor that primarily of our smaller size we can work with cooperatives across the country. retailers, only 19 cents of every served Whole Foods, but on whom local suppliers. For produce, local By working through NCG, Willy dollar spent on groceries makes its many food cooperatives in North product is of higher quality because Street Co-op can pool their buy- way back to the farmer or producer. America are also reliant. With the of fresher, more local sourcing. We ing power with other cooperatives Since 1950, this gap between what resources and size at Amazon’s dis- can also have greater oversight in when contracting with distributors the grower makes and what the posal, food cooperatives are forced product quality working with local like UNFI. The result is great sales consumer spends has only contin- to speculate about how this retail suppliers. Due to our size we can re- offerings like “Co+op Deals,” which ued to widen. In sharp juxtaposi- giant might influence a key supplier. ally take care in what we do.” gives shoppers access to a number tion, 64 cents of every dollar spent Amazon seems to be taking other While striving to treat our of staple organic items at a low on local goods at the Co-op makes steps to disrupt the long-established suppliers and growers fairly and price. Continued growth and expan- its way back to the farmers and grocery business model as well, simultaneously sourcing the best sion also provides an opportunity producers. Because about one-third testing innovations like the Amazon local product available, Willy Street for the Co-op to continue to offer of the products we sell are local—a Go store which could result in even Co-op also strives to keep prices greater selection and the best prices much higher proportion than most less markup needed to fund cus- affordable and in line with other possible. With three stores, more stores—a higher percentage of tomer service as human interaction money spent at your Co-op is rein- is eliminated. Not all of Amazon’s vested in our community. innovations have proved fruitful, 4.5¢ 76.5¢ 19¢ In staying small and nimble however. In adopting an inventory Profit Operations Cost of Goods enough to attend to the details model for the Whole Foods stores of quality local product, but that drastically curbs inventory growing enough to stay com- in backstock, many shoppers are ONE DOLLAR petitive and relevant in the finding empty shelves where they SPENT AT A NA TIONAL GROCERY RETAILER changing industry, Willy Street had expected to find their favorite Co-op continues to be a key natural and organic brands. factor in the local and regional food economy. However, it FARMERS GETTING is difficult to know what the A FAIR SHAKE future holds in terms of sup- While other grocery retailers plying Owners with qual- consolidate and use their size to ity natural and organic foods, take advantage of both supplier especially when faced with the and customer, Willy Street Co- uncertainty of climate change. op works hard to ensure that the Both the local breadbasket of farmers and producers we work Wisconsin and warmer farming with are getting a fair shake, while regions such as California and our Owners have the best options Mexico are seeing unpredict- possible when it comes to natural, able growing seasons, which organic, and particularly local can impact the price and avail- product. The Co-op’s Purchas- ability of produce year round. 1¢ 35¢ 64¢ ing Director, Megan Minnick, Profit Operations Cost of Goods As climates that have long been explains how she and her team dependable for producing our are committed to working with fruits, vegetables, and other local suppliers, not against them, foods change, it is difficult to in order to get their products on ONE DOLLAR predict how suppliers will be SPENT AT WILLY STREET CO-OP our shelves. “With local vendors impacted, and what that will especially, we strive to pay a fair mean for the availability of price to growers and suppliers many foods we consider staples rather than working to squeeze in our life. Such monumental them, and finding out what grow- changes to our world are sure ers need to make it sustainable.” to have an impact on how our Minnick admits that this means food is supplied. When our accepting that local products do progeny look back on this time not come with a rock-bottom and on how our bellies were price sticker that larger retailers filled, it is unforeseeable how might offer. However, in paying they will compare it to their a little more, the Co-op ensures own economies and methods some unique features in the way it for sourcing food. connects growers with consumers.
Willy Street Co-op Reader, MARCH 2018 23 RECIPES AND Goddess Bowl Reprinted with permission from StrongerTogether.coop. DRINK RECOMMENDATIONS Vegetables, whole grains and Sriracha-tahini dressing make this fla- DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON vorful, easy, one-bowl meal a perfect addition to your weeknight dinner STREET, 255-8041 rotation. 1 c. quinoa (rinsed) 1 1/2 c. water (plus 1 Tbs., divided) 1/4 c. tahini 1 Tbs. apple cider vinegar 1 Tbs. sriracha sauce 1 Tbs. tamari (plus 1 tsp., divided) 1 Tbs. honey 1/2 c. pumpkin seeds (raw, unsalted) 1 bunch Lacinato kale (ribs removed and discarded, thinly sliced) 2 carrots (large, peeled, shredded) 2 avocado (halved and pitted) Green Garlic and Creamy Avocado Directions: In a small pot, bring 1 1/2 cups water to a boil, then add Pesto Gnocchi the quinoa. Return to a boil, stir, reduce the heat to low and cook for 14 minutes, covered. Fluff the finished quinoa with a fork. Adapted from Erin Gleason of The Forest Feast on www.thekitchn. While the quinoa cooks, place the tahini, cider vinegar, tamari, honey, com. Sriracha sauce and one tablespoon water in a small bowl and stir with a Green garlic is just young garlic, so the taste is milder and, depending on fork until smooth. Add a bit more water if the dressing is too thick. how young it is, usually isn’t encased in papery skin that needs to be peeled. Place the pumpkin seeds in a small sauté pan and swirl over medium- Simply cut off the roots, and slice like an onion. You can eat the stalks as high heat. When they begin to pop and become fragrant, stir in the dress- well, like scallions. ing. The dressing will coat the seeds and the pan will be dry. Transfer to a 1 avocado (ripe, pitted, flesh scooped out) bowl to cool. 3 green garlic (bulbs, some green stalk still attached, roots sliced off) Place a quarter of the cooked quinoa in each of four low, wide bowls. 1 c. basil leaves (fresh, packed) Arrange the raw kale and carrots on top of the grains, then slice the avo- 1/4 c. parmesan (grated, plus more for garnish) cado halves in the skin and carefully scoop them out with a spoon. Fan half 1/4 c. olive oil an avocado over each bowl. Top with sauce and pumpkin seeds. 1/4 c. sunflower seeds (roasted and salted) Star Recommends: Le Secret des Capitalles Blanc: A white wine pinch coarse salt that offers beautiful notes of citrus and white flowers on the nose. 32 oz. gnocchi A fine wooded frame is also felt, due to a partial aging in bar- Directions: Combine the avocado, green garlic, basil, Parmesan, olive rels. The attack is lively and very fresh. Following a generous and oil, sunflower seeds, and salt in the bowl of a food processor or a blender. creamy mouth ending on a good length. Process until smooth, scraping down the sides occasionally. Taste and add more salt if needed. Firecracker Spinach Salad with Asian Sesame Bring a large pot of water to a boil, and cook the gnocchi according to Dressing package directions. Drain, and place in a large bowl. Top with the pesto, and toss gently to coat. Eat right away, while hot, garnished with more 6 c. baby spinach (washed and dried) grated Parmesan. Makes 6 servings. 1/4 c. sprouts (alfalfa or radish) Star Recommends: Caricature Red Blend: A delicious blend of 1/4 c. carrot (julienned) predominately Cabernet Sauvignon and Old Vine Zinfandel that is 1/4 c. jicama (julienned) absolutely vibrant! With rich cherry fruit flavors imparted from the 2 Tbs. sesame seeds Cabernet, the Old Vine Zinfandel brings concentrated ripe berry 1 1/2 c Asian sesame dressing (bottled) fruit to the relationship. A bit of French and American oak-aging 1/2 tsp. crushed red pepper (or to taste) adds a nice layer to this fresh, deliciously-jammy wine. Directions: Place the spinach, sprouts, carrot, and jicama in a large bowl and combine. Drizzle with the dressing and crushed red pepper, and AVOCADO BLT PIZZA toss to coat well. Garnish with the sesame seeds, and serve. Notes: If you want a more substantial salad, top with some sliced avo- YUM! We highly recommend using the Co-op’s pre-made pizza dough cado or chicken. for the crust of this tasty entrée. Star Recommends: Dunham Riesling: Crisp, refreshing and ele- 1 pizza crust (pre-baked until solid but not browned) gant, our Riesling truly shines. This wine balances complex com- 3 Tbs. mayonnaise ponents of key lime, meringue, lemongrass and savory spices with 3 c. mixed greens (lightly packed) honey and pine nuts. Crisp, mouth-watering green apple and kiwi 2 tomatoes (roughly chopped) combine with vivacious acid and minerality. 1 avocados (halved, pitted, peeled and diced) 4 slice bacon (cooked until crisp and than crumbled) Slow Cooked Boeuf Bourguignon Oregano (dried, sprinkled across pizza) Directions: Preheat oven to 450ºF. Place pre-cooked pizza crust in oven Adapted from www.thekitchn.com. until crisp (approximately 10 minutes). Remove crust from oven and allow Boeuf Bourguignon relies on slowly building layers of flavor, starting to cool slightly on a wire rack. Spread mayo evenly over the crust. Place with bacon, then searing the beef in the bacon fat, then deglazing with red remaining ingredients on top of the pizza. Garnish with dried oregano, if wine before the final long, slow simmer to result in a rich and complex using. Cut into slices. Eat and enjoy. dish. It fills your kitchen with the deep, savory scents of beef, red wine, Star Recommends: Roagna Dolcetto d’ Alba: Dolcetto at its best. and onions. This particular recipe gives you two options to complete the Often considered more of a ‘table wine’ next to Piedmont’s cel- cooking: either in a slow-cooker or in the oven. The slow-cooker method ebrated Nebbiolo grape, winemaker Luca Roagna reveals all the will take an additional 4-6 hours, so keep this in mind! potential that this grape can achieve. With its lush raspberry and 8 oz. bacon (thick-cut, diced) red cherry fruit paired with refreshing acidity, this wine is great 3 lb. beef chuck roast (or round roast, cut into 1-inch cubes) year-round. 2 c. red wine (Burgundy or Cotes du Rhone) 2 onions (medium, yellow, thinly sliced) 3 carrots (medium, diced) 3 celery stalks (diced) 2 clove garlic (minced) 1 Tbs. tomato paste 4 thyme sprigs (fresh) 1 bay leaf 1 c. chicken broth please drink responsibly. 1 lb. button mushrooms (sliced)
24 Willy Street Co-op Reader, MARCH 2018 1/2 c. flat-leaf parsley (fresh, chopped) Moroccan Carrot and Chickpea Salad Directions: Heat a large skillet over medium-high heat. Cook the bacon until golden and crispy and the fat has rendered. Transfer to a paper towel- Adapted from www.101cookbooks.com lined plate and set aside. Pour off (and reserve!) all but a tablespoon of the This salad is already quite hearty, with dried fruit, toasted nuts, and lots bacon fat from the skillet. of fragrant fresh mint, but could be made even more substantial with the Pat the beef dry and season with salt and pepper. Return pan to medi- addition of bulgur or couscous. um-high heat, and when the fat is shimmering and there is a wisp or two of 1 Tbs. cumin seeds smoke, arrange a single layer of meat in the pan, being sure not to crowd 1/3 c. olive oil the pan. Sear without moving it, until the beef releases easily from the pan 2 Tbs. lemon juice and the underside is golden-brown, 1-3 minutes. Turn over and sear the 1 Tbs. honey other side the same way. As you work, transfer the beef to a slow-cooker 1/8 tsp. cayenne pepper (if using) or to a Dutch oven or heavy, 6-quart, covered baking dish. After 10 oz. carrots (shredded on a box grater, or sliced thin on a mandoline) each batch of meat, pour 1/4 cup of the wine into the hot pan, and deglaze 2 c chickpeas (1 15 oz. can, drained and rinsed) over medium-high heat. As the wine simmers, scrape up the crispy bits and 2/3 c. dates or prunes (pitted, diced) the dark glaze from the bottom of the pan. Simmer for 1-2 minutes, then 1/3 c. mint (fresh, torn) pour the wine over the meat. Before placing the next layer of meat in the 1/4 c. skillet, melt a tablespoon of reserved bacon fat in the pan. Finish by pour- almonds (sliced, toasted) ing the wine and de-glazed bits over the meat so you have a clean pan. Directions: Toast the cumin seeds in a dry skillet until fragrant and After you’ve seared all the meat, add one more tablespoon of reserved beginning to brown, 1 or 2 minutes. Let cool, then grind with a mortar and bacon fat to the pan and reduce the heat to medium. Add the onions and pestle. In a small bowl, whisk together the olive oil, lemon juice, honey, a generous pinch of salt, and cook 6-8 minutes, until soft and browned. ground cumin, salt, and cayenne, and set aside. Stir in the carrots and celery, and cook until softened. Stir in the garlic and In a large bowl, combine the carrots, chickpeas, pitted dates, and mint. tomato paste, and cook 1-2 minutes, until fragrant. Transfer the vegetable Drizzle with the dressing, and gently toss until evenly coated. Serve imme- mixture to the slow-cooker (if using) or to the Dutch oven. If using the diately, garnished with sliced almonds. oven, turn it on now to 300˚F. Star Recommends: Perrin Cotes du Rhone Blanc: 50% Grenache, With a paper towel, wipe the pan clean, and if some is remaining, add 20% Viognier and the rest Marsanne and Roussanne is a crisp, min- one more tablespoon of reserved bacon fat to the pan (if not, use vegetable erally, fresh, medium-bodied white displaying notes of lemon oil, oil). Add the mushrooms and a pinch of salt, and cook over medium heat quince and white currants. for 8-10 minutes, until they have released their liquid, the liquid has evapo- rated, and the mushrooms are golden brown. Transfer the mushrooms to a Veggie Sandwich with Dill Sauce small bowl. If using slow-cooker: Sprinkle the beef and vegetable mixture with 1 Feel free add or substitute other fresh vegetables such as radishes, spin- teaspoon of salt, and stir. Add the thyme sprigs and bay leaf, then pour in ach, or grated carrot to this delicious, refreshing sandwich. remaining wine and broth (the liquid will not quite cover the mixture—it 1/2 c. plain yogurt should only come up about 3/4 of the way). Cover, and cook on low for 6-8 3 Tbs. chopped fresh dill hours, until the beef is very tender. 1 1/2 tsp. Dijon mustard If using the oven: Add 1 teaspoon of salt to the beef and vegetable 1 Tbs. cooking oil mixture and stir. Add the thyme sprigs and bay leaf, then pour in remain- 1 tsp. wine vinegar ing wine and broth (the liquid will not quite cover the mixture). Cover Salt and place in the preheated oven. Cook for 2 hours, then check the meat Fresh-ground black pepper for doneness every 15 minutes. The beef should be very tender, and exact 8 thick slices multigrain bread cooking times can vary. 8 lettuce leaves Either method: When the meat is cooked, fold in the reserved bacon 1/2 lb. sliced provolone and the mushrooms. With the slow cooker, cook on HIGH for 10 more 2 tomatoes, sliced minutes. With the oven method, move the Dutch oven to the stovetop and 1 cucumber, peeled and sliced thin simmer over medium heat for 10 more minutes. 1 small red onion, sliced very thin To serve, sprinkle with chopped parsley. Pour yourself a glass of wine, 1 ripe avocado, preferably Hass, sliced and enjoy! 1 c. alfalfa sprouts Star Recommends: Perrin Cotes du Rhone: Shows lots of fruit, Directions: Mix the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt, good freshness and character. The Grenache/Syrah duo blends and 1/8 teaspoon pepper. perfectly. Pretty aromas of red and black fruit, good aromatic in- Spread a tablespoon of the dill sauce on four slices of bread. Top each tensity, the mouth is fresh and generous. The silky tannins accom- slice with the ingredients, and then drizzle another tablespoon of dill sauce pany a long aromatic finish. over each sandwich. Cover with the rest of the bread slices. Star Recommends: Bernier Chardonnay Vin de Loire: This Chardon- Carrot “Spaghetti” with Lemon Thyme nay tastes crisp and bright. It comes from the western Loire Val- Butter Sauce ley, an unexpected place for this Burgundy grape variety, and is made in a fresh, unoaked style, nothing like the famed (and costly) www.injennieskitchen.com Burgundy crus. Though unconventional, it’s delicious, with fruit fla- A wonderful way to satisfy the craving for pasta while getting all the vors that echo pears and apples, and an enticing hint of minerality delicious health benefits of carrots. beneath the surface. 6 carrots (medium—about 7 oz.—scrubbed clean) 5 lemon thyme (sprigs, fresh, stemmed and chopped) 2 tsp. butter (unsalted) salt pepper (freshly ground) Directions: Place a pot of water on the stove and bring to a boil. Using a vegetable peeler, peel thin lengthwise strands from each carrot, SEND US YOUR RECIPES stopping just before you get to the core. Cook carrot “noodles” in the boiling water until al dente. Remove from water. Toss the hot noodles with the lemon thyme and butter. Season with We’d love to include your salt and pepper. Serve and enjoy. recipes in the Reader. Star Recommends: Sand Point Sauvignon Blanc: A fresh and fra- If we print yours, we’ll grant Sauvignon Blanc that opens with honeydew melon and Meyer lemon aromas. With juicy citrus-melon flavors, a round give you one of our tote mouthfeel and crisp finish, it is an easy drinking wine. Certified bags free as a thank you! Lodi Rules for Sustainable Winegrowing Send your recipes to l.wermcrantz@willystreet. coop
Willy Street Co-op Reader, MARCH 2018 25 KATIE Bulk Almond Butter Of all the varieties of almond butter on the market, this is truly the freshest, tastiest one of all. Just filling my jar with warm almond butter makes me happy. The warmth and aroma are reasons enough to love this product. On bananas, as a spoonful in a smoothie, or spread on apples makes a super satisfying snack/ meal on the run. Dr. Bronner’s Peppermint Bar Soap Besides the super fresh smell, it actually makes your skin tingle! FRANTSESKA Willy Pack Organic Medjool Dates These are a great energy booster. I eat them on my long runs and training rides. They’re also great on days when I want something sweet but healthy. KRISTI Equal Exchange Spicy Hot Cocoa Mix This is a great Fair Trade product that’s perfectly sweet and spicy. It’s more than just hot cocoa. I put it in my coffee or on ice IAN cream, and I make cupcakes with it. I love it! Surf Sweet Gummy Worms ERIC They are hands-down the best gummy worms in the world—superior fruit flavor with a great gummy Dandies All Natural consistency. Marshmallows I like the bag design! I like brand LEAH non-specific puffed rice treats! They’re made in Lombard, Illinois! Siggi’s 0% Filmjolk Plain This yogurty drink is the perfect influx of probiot- KELLY ics with a tangy flavor! You can just drink it, throw some granola in it or add it to your oatmeal/whatever Wallaby Organic Greek Whole Milk Vanilla Bean Yogurt hot cereal floats your breakfast boat. It comes in fla- It’s delicious and has grams 15 grams of vors for those who don’t do the tang, too! protein per cup. LINDSEY Kevita Sparkling Probiotic Lemon Ginger RENEE This sweet, spicy, bubbly bottle of goodness is great Willy Street Co-op ApplePpesto Sandwich for your belly and your soul. Drink one in the afternoon It’s sweet, it’s savory, it’s everything I want in a sandwich to get out of that mid-day slump, to soothe an aching and so much more! belly or just because it tastes so good!
LIZ Quince & Apple Preserves ANSLEY These make a cute little gift for a food lover; there’s nothing GoMacro Cashew Butter Bar else like them! Quince & Apple definitely knows their stuff when With a peanut allergy, there aren’t mixing flavors, and the tastes of these preserves are amazing. a lot of protein/nutrition bars I can eat. This one uses cashews instead! I try to EVAN keep one of these in my purse for on-the-go snacking. Field Roast Apple Maple Breakfast Sausage Easy Sprout Sprouter My four-year-old and six-year-old eat these like Growing my own sprouts not only helps me eat healthier, but it’s the last thing they will ever eat. They go great it lets me grow my own food whenever I want! There is a great with pancakes or waffles. I should buy two packs selection of sprouting seeds in the bulk spice section as well: next time. spicy, crunchy, mild—wey’ve got it all. Fresh Turmeric There’s such a world of difference in my recipes when I use fresh turmeric. Plus, it makes amazing golden milk!
Powerful Results. Real People.
Where you live STARLINER CONDOMINIUMS 1-2 Beds | 1-2 Baths | Work/Live and Garden Units is part of your identity. at’s why you deserve the team who knows Madison • 3 Class Intro Pass for $35 and understands today’s real estate market. • Unlimited Monthly Pass for $140 • 10% Student & Senior Discount
New luxury condominiums boast unique designs to t modern living. 1342 Mound Street | moundstreetyoga.com | (608) 616-9678 www.LauerRealtyGroup.com | 608.444.5725 – Yoga – Pilates – Movement Lab – MELT – Tai Chi –
26 Willy Street Co-op Reader, MARCH 2018 ANYA JOE Batch Bakehouse Japanese Sweet Potatoes Scali Bread Texture and appearance is a bit more like white potatoes, Just like the Batch bakers but the taste is better. Getting more popular but still a bit say: “...coated with sesame hard to find. So glad our Produce department carries them. seeds that infuse the crumb with a subtle nuttiness...” Deli- cious as thick-cut French toast served with cot- tage bacon and melted cheese on top. SARAH Avocados BRENDON Whenever I need ripe Bulk No Salt Mixed Nuts (Peanut-Free) avocados, I know I can I keep a mason jar of these on my desk for snacking. always find them here. Plus, I have gone to many other grocery stores in town and have yet to find one that beats our price on avocados, especially CAITLYN considering they are organic! Organic Pineapple Rings Willy Street Co-op Almond Cheeze Ball The packaged pineapple rings found in Bulk make a great I could eat one of these every single day. I’m not even joking. I check the snack. Naturally sweet with no added sugar, and perfect for Deli case every single day to see if they are there so I can snatch one up. They taking on the go. are so creamy, dreamy, savory and flavorful. Also, if you feel like sharing, they’re a great and easy party food!
SHAWN BJORN Every Man Jack Body Wash and Shower Gel Tamaleria el Poblano Tamales I love this body wash. It smells great, leaves me These delicious tubes of happiness come in three flavors: feeling clean, and the shape of the bottle keeps me chicken, pork, and jalapeño. I can’t pick a favorite because I from knocking it over when I’m having a one-man love them all so much! dance party in the shower! Glimmis Reflectors KELSEY I wear a lot of dark clothing, so when I walk home at night, I have to be extra vigilant about crossing streets. I Willy Street Co-op Orange You Glad It’s Vegan Cake bought two of the “Bat Symbol” (let’s be real, it’s Batman) Glimmis to put on Listen, you need to get this cake. I can’t even explain my backpack and coat, and I feel way safer now when it’s 10:00pm and I’m how good it is. It is ridiculously delectable—sweet without moseying on home. being overly rich, super moist, and with a fantastic creamy frosting. You will not regret it. LAURA DEAN Plus CBD Oil Softgels This might sound extreme, but this Willy Street Co-op Mediterranean Beet Salad product changed my life. I have dealt with chronic back pain as a result of an I like everything about this salad! It’s old injury. I have been able to get the a bright, vibrant color, has a great tast- pain under control and most days I am ing dressing. My latest way to eat it is by pain-free now. This is a big change from dealing with pain including it in a wrap or sandwich. YUM! every day for years with no lasting relief. I especially like the softgels because, in addition to being able to take them orally, if I feel like I need relief faster I can bite into the softgel and take it sublingually. ANGELICA Alaffia Bulk Unrefined Shea Butter Willy Street Co-op Green Dream Smoothie I have super dry skin, especially my face and hands. This is Deliciously sweet and tangy, thick, the best moisturizer I have ever used. It is not irritating, deeply creamy and nutritious! moisturizing, and has a natural very minimal scent. ALI Willy Street Co-op Chicken with Spicy Peanut Sauce Awesome flavor, just the right amount of spice for me!
AMANDA Maggie’s Cush Footies Want to give your foot a hug? These are EMERGENCY so comfortable. I don’t know how I lived with out BBETHKEETHKE SERVICE 24/7 these. Colors vary. Available at East and West. HEATING & AIR CONDITIONING, INC 251.2222 • Furnaces • Boilers DAKOTA • Air Conditioners • Humidifiers Om Mushroom Powders • Duct Cleaning • Maintenance I love making a nice cup of tea out of these Plans • Ductless Mini-Splits mushroom powders. Just take a spoonful of your favorite mushroom blend, add hot water FINANCING AVAILABLE and a little bit of your favorite sweetener and enjoy! It’s almost too easy. Locally Owned. Locally Operated. BethkeHeating.comBethkeHeating.com
Willy Street Co-op Reader, MARCH 2018 27 MB 300 Offer Ad_5x15_MB 2/13/18 10:03 AM Page 1 7th Annual Midwest Women’s Herbal Conference June 1, 2 & 3, 2018 Camp Helen Brachman, Almond, WI Register With special guests: Today!
Tieraona Low Dog, MD Isla Burgess Dr. Jody Noe Register for this event along with the Fall TWO Great Offers for New Customers! Mycelium Mysteries women’s mushroom retreat for a discounted price! Herbal Medicine Wild Plant Walks Personal Growth Open a New True Kids Camp Choices Checking Teen Camp Nourishing Meals Account and Get $300 and so much more! – Plus 3.00% APY www.midwestwomensherbal.com on a 25 Month CD.
RECEIVE $300 when you begin a new banking relationship with Monona Bank and follow these easy steps: FairShare CSA Coalition Presents: 1. Open a True Choices Checking account with at least $100. We make banking simple with no minimum daily balance requirement or monthly service charge.
Community Supported 2. Start using at least two other qualified products and services which may include: Agriculture, or CSA, online banking, debit card, Bill Pay, direct deposit, and other options. is more than just a weekly box of vegetables. 3. Set up periodic monthly direct deposits from your payroll or Social Security checks. We really want to be your bank, and ask that you actively use your new debit card and checks and keep your account in good standing.
THE GOOD NEWS IS THAT YOU’RE PROBABLY ALREADY DOING ALL THESE THINGS! Screening a series of beautiful short films Open House featuring good food + sustainable farms. Your $300 bonus will be deposited into your new non-interest bearing account within 90 days after you complete these three easy steps. While we truly value our FILM THEMES INCLUDE: current clients, these special offers are only available to new client households that have not received a similar bonus in the past. Offer expires June 30, 2018. Z The Changing Face of American Monona Terrace, 1 John Nolen Dr. Madison, WI Farmers Z Fair Labor Practices Z Discover what CSA Z Land Access Z can mean for you! Join us for an entertaining and educational evening! · Celebrate Seasonal Abundance · · Cook Something Amazing · EXTRA CD BONUS OFFER! · Cultivate Sustainable Appetites · EARN 3.00% Annual Percentage Yield (APY) when you open a new client Certificate of Deposit for 25 months at the same time you + $12 advance $15 at the door · Meet 20 Community Supported open your new checking account. Agriculture Farmers · Free & Open to the Public · $5 Suggested Donation · Kid and Family Activities · This special CD bonus rate is available on the first $5,000 deposited · Door Prizes · New Member Resources · with a minimum of $500 to open the CD. Minimum to earn the 3.00% APY is $0.01. The interest earned will be conveniently transferred into your new Monona Bank checking account. Naturally, you’ll be charged a penalty fee if you withdraw your funds early and fees will Visit www.csacoalition.org . for details or to info@csacoalition org reduce your earnings. sign-up for a CSA share! (608) 226-0300 Talk to one of our experienced Banking Advisors to see how easy it is to customize a financial plan for you.
THIS MONTH’S WELLNESS Visit mononabank.com to find a location most convenient for you. WEDNESDAY IS MARCH 7! BELLEVILLE | BROOKLYN | COTTAGE GROVE | CROSS PLAINS | MADISON | MIDDLETON | MONONA | SAUK PRAIRIE
Member FDIC 5515 Monona Drive • Monona, WI 53716 • (608) 223-3000