Thanksgiving Issue November 2008

This Year at Adams Park on 30th Street Owners— Saturday Dec. 6th Thanks for the New Digs! & Wheatsville employees have much to be thankful for this Sunday Dec. 7th 75 fall as we are eagerly watching the transformation of our workplace into a store that is larger, easier to navigate, and 10am-5pm safer for employees. One portion of our renovation is already complete – our new office building with break Artists room and meeting space! Everything about our new space is pretty awesome, but there are a few things that we are Live Music especially appreciative of: Saturday Sunday Dan Gillotte, General Manager Top 10 things I am most thankful for 10-11 The Telephone Company 10-11 The Telephone Company about the new offices:

11:30-12:30 The Studebakers 11:30-12:30 BBR 11. Bathrooms! With no bathrooms in the old office, we used to fight/ wait 1:00-2:00 Swing Time 1:00-2:00 Jana Pochop over 2 bathrooms for all staff and cus- tomers in the store. Now we have two 2:30-3:30 Ted Roddy & the 2:00-3:00 The Vermeers commercial grade bathrooms with Backwoods Hipsters 3:30-5:30 Diana Cantu Band multiple toilets! Woo hoo! The good life! Plus, they are spe- cial dual flush super low flow toilets so we’re being green- 4:00-5:30 Imbibe with guest Tomas Ramirez er, too! continued on Page 2

In This Issue: Staff is Thankful for Our New Office 2 Staff Spotlight —Tammy Brookshire 3 Thankful for Dogs / Staff Anniversaries 3 What’s Cookin’ in the Deli, the Bakery and the Kitchen 4 Green Grocer— Giving Thanks / Conscientious Alternatives 5 Turkey Talk and Turkey Roasting 6 Thrifty Co-op Advantage Thanksgiving Recipes 7 Allan’s Staff Picks / Girl Scouts Earn Badges at WV / Mail 8 New Card System Coming Soon / New Invested Owners 9 Thanks Cooperation— the Thanksgiving Tradition 10 for Local Suppliers’ Holiday Recipes / Conti’s Staff Picks 11 YOUR Drink Inside the / Comfort of Grilled Cheese 12 ! Buying Quantity In Bulk and Longterm Storage 13 VOTES Finding Love on the Internets—Thankful for Cats 14 Human Power- The Well-Behaved Cyclist 15 Member Owned Business Directory http://wheatsville.coop/memberbusinessdirectory/mbdir.html Owners — Thanks For the New Digs! continued from Front Page

10. Windows with a 1. Seeing our staff have the work spaces that Bill Bickford, Operations Manager view and sunlight! My they deserve. Our staff does so much hard work I am thankful to old office had burglar and have been doing it well in very difficult and have a place to bars on the windows cramped spaces for so long, I’m delighted that store facilities and overlooked the recy- they get to work in reasonable accommoda- equipment other cling. My new office tions! than our already gives me a great view of cramped cashier the construction, the Thanks Wheatsville Owners for making this all office. I am Mangia Saurus and our possible! thankful that I receiving area as well as can make a cup our big ole pecan tree! Marisa Newell, of hot tea with- Today, I saw a red-tailed Floor Manager out going into hawk! And, it’s so sunny, I haven’t had to the deli for filtered water. I am thankful that we WINDOWS!! turn on the lights yet! have a more professional IT setup in a climate con- Oh, and the whole it’s- trolled area behind a locked door. I am thankful way-more-professional- 9. Climate control! My old office would often for a space to have confidential one-on-one meet- and-conducive-to-getting- be in the high 80s in the summer and the ings other than the parking work-done-than-a-dilapi- high 50s in the winter. I am delighted to lot. know that we will be cool enough in summer dated-portable-building and warm enough in the winter! thing. Erik Amos, POS Coordinator 8. Doors that close! My old door would Merilee Kuchon, have to be forced shut with tremendous Kitchen Manager I am huge fan of the natural effort and was often blocked by odds light in the office space. I can and ends that didn’t have any other Yay bathrooms! only imagine what it must storage space, so my door was effec- And the glorious air conditioning! have been like working in tively always open. Now, my door is the trailer. still almost always open, but I CAN close it if I need to with little effort and Nancy Bender, Aldia Bluewillow, Breeze Editor, that is great! Grocery Buyer Art Dept. I am thankful for a desk that I share 7. Meeting rooms! Instead of having manage- Yes, I love all those things other people with only one other person. A break- ment or department meetings outside in all have mentioned— the big windows, the room I actually use, full of supplies. I kinds of weather, we can have them in our natural light, the large, clean bathrooms, sometimes even sit for 15 minutes, a new meeting room. No more need to leave running water, and the comfy air condi- record for me. More space, space , space Wheatsville and find other sites for board tioning. I’m a maniacal cloud photogra- and a bathroom with 2 stalls. It is a meetings! We can have them right here on pher so I love being able to keep an eye wonderful office…thank you. premises! on the sky. I also appreciate the worktable

6. Break room with a window and a sink! We’ve had a variety of break room “solu- Tammy Brookshire, tions” over time, but none have been very nice. The new break room is comfortable and Accounts Payable being happily used at all hours of the day. Coordinator I am thankful for my beautiful 5. Filtered water! Our friends at New Wave new workspace. We now have Enviro have hooked us up with a water filter our own desks and can work (like the ones we sell in the store) for the more efficiently. After 20+ office. SO, we get nice filtered water without years in the old (and it was having to buy and tote big plastic or old!) office, I’m looking for- . I’ve stopped buying bottled water ward to 20 more. island with nicely arranged Mariah Barrett, Deli copier, laminator, cutting Counter Manager boards, and file cabinets. The large open office that the man- I’m thankful that I get to agers and buyers all share is share my desk with one very pleasant to work in. We person instead of five in a all have areas that are clearly big awesome room that is our own that feel private, but air conditioned! we can easily talk to each other from across the room. I Niki Nash, love coming to work and see- ing all my office mates smiling now and I just fill my stainless steel ther- Merchandising Manager as we enjoy (rather that just put up with) our sur- mos and get refreshed! Central air! It was sooooo hot in roundings. We’ve all had a blast setting up our that old tin can of an office. That new spaces. 4. Garage door! We have this awesome new poor little a/c unit was on A few people have asked me if I miss the glass overhead door in the meeting room death’s door for years. And on old office shack after inhabiting it for 25 years and that opens out on our new patio. I am look- the few days in the year that it the answer is a resounding, “NOOOOOOOES!” I ing forward to meetings that overflow out was cold, it was colder indoors love our new headquarters! onto the outdoors when the weather is nice! than outdoors. Space! The old office was like 3. Flooring that isn’t broken tile held playing a never ending game of together by grime! I can roll all around my musical chairs, twister, leap frog concrete floored office with ease. I look out at and chess but not as fun! Now we have room to move, our brightly colored recycled soda rugs lots of desk space, enough computers and and am delighted by it. our own break room!

2. Purple poles and beams! The paint job in Therese Adams, HR Coordinator the new office is really nice. Our architects I am thankful to have space for a desk that did a nice job picking the heavy cream col- I can stay put at for the whole day (no ored exterior and the “eggplant” colored more moving to and from desks). I am poles and beams as well as the interior also thankful for easy-to-access filing greens. yellows and blues. It’s definitely a space for personnel files! The big windows huge step up from our “hunting cabin” fake that let in lots of sunshine are great, too. wood paneling in the old offices!

Page 2 The Wheatsville Breeze, November, 2008 Staff Spotlight— Tammy Brookshire by Therese Adams, HR Coordinator

TB: That would be the current renovation TA: What is your Many of our owners and readers may never have met that’s underway right now. fantasy vacation? one of Wheatsville’s longest-tenured employees. You won’t find her on the sales floor often, nor will you TB: A tropical beach. see her articles in the Breeze. But without her hard TA: What is your favorite thing to do/place to The house would be work and dedication Wheatsville’s operations would go in Austin? open and breezy with not be nearly as smooth. Tammy Brookshire, our TB: I would have to say Shipe park. It’s my no screens on the Accounts Payable Coordinator, has worked here for neighborhood park and we have been going windows and be right 19 years! She works diligently to make sure our ven- there as a family since my daughter Emma on the beach. You dors are paid and we are billed correctly for all of the was born in 2001. I always see familiar faces wouldn’t need products that fly off of the shelves in our busy store. and catch up with friends while my kids have screens because And here is her long overdue Breeze debut: fun playing. We also love to swim there in the there wouldn’t be TA: Where are you from and when did you get to summer. any bugs! It would be Austin? fully stocked with TB: I was born in Cortland, New York but I moved here TA: What is are you most excited about in the everything we need. The house would open out onto a from Denton, Texas. I moved here in 1986 after get- new Wheatsville offices? great shaded patio with places to lounge in comfort and a ting married to my husband Bret. He was starting TB: After desk sharing for the last few years big table to eat out doors. There would be a fire pit to graduate school at UT. it’s nice to have my own space. The Accounting have fires on the beach. The beach would have white sand office has big windows with natural light. and stretch out for miles in both directions. The water TA: What is the biggest change you’ve seen in your Having bathrooms just down the hall (not would be blue, clear and have colorful fish for snorkeling. time at Wheatsville? across the parking lot) is a big plus. Where would that be?

Thankful for My Dogs by Nancy Bender, Grocery Buyer Sign up for the

Every day should be a dog day. I have had dogs in my life since I was a baby and can’t imag- Wheatsville E-mail List! ine it any other way. A few times a month, you’ll get an e-mail from us informing you of upcoming events, First there was Fritz the new products or changes in the store. So far most folks on the list have been happy German Shepard, then came with its frequency and informative nature.We will also begin offering e-mail only Shatze Spaniel/Weimeranner mix. My first dog as an adult deals and other special opportunities. Go to found me. She was a deaf Red http://wheatsville.coop/list to sign up! Heeler with one blue eye and one brown eye. We called her We will not sell, lease, lend or otherwise disclose your email address to any other entity. Animosh, which means Dog in Ojibwa. She was a whirl- wind who hid food all around the house, just in . She lived a long glorious life of fifteen years. Guess What!! We have Next came Harry, pic- tured here on the right. He staff anniversaries was a shelter dog, a Border Collie mix. When I met him to celebrate! he was so nervous he threw up at my feet. He’s been nervous ever since. Lee Jellison – 16 years as of 11/23 We found Pearl, the scamp on the left, at a shelter Greg Paul Hull – 11 years as of 11/06 in Kansas City. She goes at life like her fur is on fire, with Theron Beaudreau – 2 years as of 11/06 fierce spirit. These four legged have Tyler Cannon – 2 years as of 11/07 kept me sane during crazy Jennifer Collins – 2 years as of 11/14 times, so remember to give photo by Nancy Bender your dog a smooch today. If you’re thinking of getting a dog, Clarence Land – 2 years as of 11/17 adopt a shelter stray, they rock! Christine Stout – 4 years as of 11/27 Clifford Bagley – 1 year as of 11/07 The Wheatsville Breeze The Wheatsville Board of Directors usually is a publication of meets at 6pm the fourth Thursday of every Kayla Killingsworth 1 year as of 11/12 month at 3105 Guadalupe (building North of store). WHEATSVILLE Check http://wheatsville.coop/pop_bodagenda.html for Merilee Kuchon – 1 year as of 11/14 details Members are encouraged to attend. Something FOOD CO-OP that you would like discussed at the meeting? Contact 3101 Guadalupe Austin, Texas 78705 General Manager Dan Gillotte at 478-2667 or gm(at)wheatsville.com 512-478-2667 ______DOGGONE IT! WHERE DID YOU GO? email aldia(at)wheatsville.coop Wheatsville 2008 Board of Directors Members- if you’ve moved and you’re not getting the Breeze in the website http://wheatsville.coop Rose Marie Klee, president mail, please take a minute to update your address. Editor & Production- Aldia Bluewillow Jane Kurzawa Cravey Stephanie Johnson Contributors - Bob Kinney David Pease YES! UPDATE ME! Therese Adams, Amy Babich, Jimmy Robertson Tom Wald Nancy Bender, Aldia Bluewillow, Mike Crissey Theron Beaudreau Member Number Tammy Brookshire, Bryan Butler, ______Name Tyler Cannon, Conti, The purpose of Wheatsville is to create a self- Jane Kurzawa Cravey, reliant, self-empowering community of people that will Address Mike Crissey, Mindy Dolnick, Greg grow and promote a transformation of society toward Flores, Gabriel Gallegos, cooperation, justice, and nonexploitation. City State Zip Dan Gillotte, Lisa , The mission of Wheatsville is to serve a broad Merilee Kuchon, Johnny Livesay, range of people by providing them goods and services, Phone Niki Nash, Allen Schroeder, $hane and by using efficient methods which avoid exploitation Email Shelton, Christine Stout, Dana Tomlin of the producer and the environment.The focus of this Mail to Wheatsville Address Update, Attn. Gabriel, 3101Guadalupe, Austin TX Photos: by Aldia Bluewillow mission is to supply high-quality food and nondoctri- except where otherwise noted or not known 78705 or drop in the box at the Member Center or email changes to naire information about food to people in Austin,Texas. membership(at)wheatsville.coop

The Wheatsville Breeze, November, 2008 Page 3 Holiday Talk! What’s Bakin’ by Mindy Dolnick and Lisa Graves, Bakers by Dana Tomlin, Deli Manager

The Wheatsville Deli is engaged in a Greetings from your Wheatsville Bakery! We’ve added several full-on, fall frontal assault! The T- new delicious items into our rotation in recent months. Come by Day countdown has begun and the bakery case and try our Co-op Cream Pies, soft fudgy cook- we’re getting into the swing of the ies sandwiching a luscious vanilla cream filling. Our new season with a fabulous and complete Butterscotch Blondies are wonderfully chewy, with a texture array of homemade holiday fare for and flavor like caramel—perfect with a glass of milk. Delicate your Thanksgiving table! Buttermilk Cookies are tender, lemon-scented confections— We’ll have creamy Garlic we’ve heard they’re great with coffee! On the other end of the Chive Cheddar Cheese Balls and spectrum, Salted Oat Crisps are thin and crunchy; a hint of sea savory Walnut Pecan Pâté for your party spreads, as well as large con- salt sprinkled on top accentuates the butter and spice flavors. tainers of Cashew-Tamari Dressing for crudité dipping. For your side We take pride in baking plenty of tasty treats for both our dishes we’ll have hand-whipped Garlic Mashed Potatoes, Green Beans customers who love traditional baked goods as well as those with sautéed mushrooms and toasted walnuts, Roasted Fall Root with special dietary needs. Many of our daily muffins and cakes Veggies starring potatoes, turnips and beets, fruit and honey-baked are vegan; these items are identified with a “V” symbol in the Festive Sweet Potatoes and a traditional-yet-vegan Cornbread Stuffing. top left corner of the bakery case sign. We bake vegan chocolate We’ll also be featuring flaky and vegan Rosemary Biscuits, veggie- chip and cashew butter cookies everyday. For our gluten-sensi- packed Mushroom Gravy, and tart, gingery Cranberry Orange Relish tive customers, we offer wheat-free Rice Crispy Treats every- (my favorite) to go with your turkey. Leek-Roasted Carrots and day, as well as gooey Wheat-free Brownies, made from Tempeh will be available as a hearty vegan main course unto itself, or a Pamela’s gluten-free baking mix, available in aisle 2. We also delicious side dish for your table. And as always, our bakery will pro- bake a variety of gluten-free muffins, cakes, and cookies every vide an assortment of delicious pies for your decadent holiday dessert: Wheat-free Wednesday. Pumpkin, Pecan, Chocolate Peanut Butter, Coconut Cream and more! Celebrate the flavors of autumn with another couple of Saturday shoppers are in luck! We will be sampling our holiday new featured goodies. Apple Squares are a lovely simple bar creations so that you can get a l'il taste of what we will be offering for cookie studded liberally with sweet-tart Granny Smith apples. Pumpkin Apple Streusel your Thanksgiving dinner in advance. Come by on Saturday, Muffins combine fall’s two favorite fruits with a crunchy cinnamon topping. Grab these while you can—they’ll be gone by the end of the day! November 8th and Saturday, November 15th, between 12 pm - 4 pm Speaking of the season, the holidays are a perfect excuse (if you need one) to indulge and sample some items from our tasty holiday menu. You can also pre- your sweet tooth. We’re already dusting off our pie pans to satisfy your pre-Thanksgiving order bakery pies from November 1st through the 15th. During the cravings for Pecan Pie and both Vegan and Traditional Pumpkin Pies. These treats will pre-holiday weeks, we will be offering plenty of pies and side dishes in be available by the slice in the self-serve case over the next few weeks. Please remember the self-serve case for you to purchase, but if you have your heart set that you may order whole pies, as well as our other delectable baked goods, for your holi- on a particular pie, you might want to order ahead of time. We know day parties and indeed year-round. how important dessert is and would hate for you to miss out on your Need a cake for your friend’s oft-neglected January birthday? Want a decadent treat favorite! for your sweetie on Valentine’s Day? Mindy and Lisa are here for you! Pick up a menu and order form at the deli or Member Center, and Like all of you, we look forward to adding to our repertoire of sweet and savory treats give our deli a call with orders or questions at 478-1164. We look for- as the expansion continues. Have a safe and wonderful holiday! ward to cooking for you and yours! Happy Holidays!

Kuchon In the Kitchen story and photos by Merilee Kuchon, Kitchen Manager

Thanksgiving recipes are America’s classic com- Creamy Mashed Potatoes With Leeks Apple- 3 lbs. Russet (Idaho) baking potatoes (about 6) fort foods. The traditional items in your holiday Cranberry 6 leeks, white and pale green parts only, chopped, feast are often once a year treats, flavors often washed well and drained Crisp sought from memories built every November 4 Tbs unsalted butter, or vegan margarine 4 cups ripe, since childhood. A perfectly browned yet still 1 Tbs fresh thyme leaves, minced peeled, sliced delectably moist roast turkey, stunningly creamy 1 tsp salt, divided apples mashed potatoes, savory bread stuffing chock-full 1 tsp freshly-ground pepper, divided 1 cup fresh of herbs, tender green beans brightened with 1 cup milk, or soymilk cranberries lemon. Everyone has their own top holiday dish, 1/2 cup heavy cream, or soymilk 2 Tbs fresh-squeezed lemon juice from stuffed artichokes to candied yams to – my 2 Tbs apple juice grandmother’s favorite – an entire head of cauli- 1 cup graham cracker crumbs flower, steamed until tender and blanketed with a 1/4 cup flour thick, creamy cheese sauce. I always liked the 1 tsp cinnamon appetizers best: a bite of cheddar-stuffed mush- 1/4 tsp nutmeg room, a spread of country pate on garlic toast, a 1/4 cup walnuts or pecans, chopped handful of spicy roasted nuts, a selection of cru- 2 Tbs canola oil dités with a homemade caramelized onion dip. In an 8 quart pot, combine potatoes with cold water 1/4 cup maple syrup The choices are endlessly delicious. And as much to cover by two inches. Bring water to a boil, then as holiday cooking can be satisfying and enjoy- turn down heat and simmer potatoes until tender, able in itself, leaving time out of the kitchen to 35-45 minutes. Preheat oven to 350 F. Combine apples, cranberries, spend with friends and family is a must, so make- While potatoes are cooking, melt butter in a lemon juice and apple juice in a 9x13 baking dish. ahead recipes that deliver on flavor are the way heavy skillet over medium-low heat and add In a bowl, whisk together cracker crumbs, flour, cin- to go. prepped leeks. Saute, stirring occasionally, until namon, and nutmeg. Add nuts. Drizzle oil and maple softened. Stir in thyme, 1/2 tsp salt and 1/2 tsp syrup over flour mixture and combine with fingertips Savory Roasted Nuts pepper. until it becomes coarse flakes, adding more syrup if nec- 2 1/2 Tbs unsalted butter or vegan margarine Drain potatoes in a colander and allow to cool. essary to get the texture right. Loosely scatter graham 2 tsp dried rosemary, crumbled I like eating the skins, if you don’t, peel them when cracker mixture over 1 tsp salt cool enough. Mash well by hand or force through a fruit in baking 1/2 tsp cayenne ricer. dish. Do not 2 cups walnut or pecan halves Add milk and cream (I’ve used 1 1/2 cups pack. skim milk instead and it is still delicious) to the leek Bake in oven 30-40 minutes, Preheat oven to 350 F. On a rimmed baking sheet, mixture and heat just until mixture comes to a boil. uncovered, until melt butter in oven. Add rosemary, salt and cayenne Stir leek mixture into mashed potatoes and add topping is to butter and stir to combine. Add nuts to baking remaining 1/2 tsp salt and 1/2 tsp pepper, or more golden brown sheet and toss well, with butter-spice mix- to taste. Serves 8. and fruit is ture. Spread nuts into one layer. bubbling. Set Bake nuts 10 minutes or until fragrant and just gold- *This dish can also be prepared ahead: Spoon aside to cool en. Serve warm. mashed potato mixture into a buttered casserole slightly. Serve Makes 2 cups nuts. dish. Cover and chill. When ready to serve, preheat oven to 350 F. Top casserole with 2 Tbs butter, cut warm, topped with ice cream if *Nuts can be baked ahead, then frozen. To reheat into pieces and cover with foil. Baked, covered, desired. frozen nuts, place on a baking sheet in a 350 F oven about 15 mins, until butter is melted and potatoes Serves 8. for 10 mins. are heated through.

Page 4 The Wheatsville Breeze, November, 2008 Green Grocer—Giving Thanks by Johnny Livesay, Produce Manager

In times like these, 4. Whip or mash the russets and sweet potatoes 1. Heat a skillet without oil and dry-fry the pancetta with the economy together with an electric mixer, immersion blender, or bacon for 5-6 minutes or until crispy. Remove in shambles, con- or potato masher. Add cream, chunks of butter one with a slotted spoon and let cool on towels. tentious politics in at a time, ancho purée, beer, and salt. 2. Pre-heat oven to 425°. Sift the flour, baking powder, the forefront of 5. Adjust salt flavor and keep warm until served. and salt together into a large bowl. Add the butter everyone’s minds, These reheat well with a little more butter added. I and rub in until the mixture resembles bread- and seemingly like to add some blue cheese for that extra depth, and crumbs. endless wars goodness. 3. Mix in the potato, Parmesan, oregano, and cooked being waged in far pancetta or bacon pieces. Add enough milk to form corners of the world, it’s easy to overlook the little Patates Spastes a soft, but firm dough. things that really matter to us on a near daily basis. Cracked new potatoes (red potatoes, fingerling, or other Like food. Like our loved ones. Like our commu- 4. Tip out onto a lightly floured work surface, and small potatoes) in coriander and red . nity, and our roles in it. Whether the Dow is tanking, knead briefly. Roll out the dough to 1/2 inch thick- Serves 4-6 or our foreign policy is failing, small tangible things ness, and using a fluted cutter, or biscuit cutter, take precedence over our larger, collective problems. 2 lb small new potatoes, unpeeled, scrubbed and dried stamp out 2 .5 inch rounds. Re-roll any trimmings So, let’s set the table and rejoice in the simple things 4 Tbs olive oil and cut more rounds, to make about 10 in total. we are able to have, with the people we love and care 1 Tbs coriander seeds,crushed well, or 1.5 tsp coriander 5. Place the biscuits on a well greased baking tray, for. seed powder brush the tops with the beaten egg and bake for 10 For me, like many Americans, the holiday season 2/3 cup (you’ll have to drink the rest of the bot- to 15 minutes or until golden brown and well risen. is somewhat bittersweet. I won’t go into specifics, but tle, or something) Cool a little on a wire rack, then serve while still I will say the only one that I usually see out of my 4 Tbs chopped cilantro leaves warm. rather large family is my father. He is my surviving Salt and fresh ground pepper to taste parent, and one of my dearest friends. Simmered Pumpkin (Kabocha Squash) For the past several years, I’ve hosted 1. Put potatoes in a clean cloth, and using a wooden This traditional Japanese dish can be prepared with pie Thanksgiving potlucks for all the miscreant, orphan, pumpkin, red kuri, or kabocha squash loner, estranged-from-their-family Wheatsville mallet or other heavy kitchen implement, thump the potatoes to crack them open. Don’t be over Serves 4-6 staffers who don’t go “home” for the holidays. We 1 1/2 lb kabocha squash zealous or you will end up with raw mashed pota- eat, drink, watch Trailer Park Boys, and generally 1 1/2 cup dashi (kombu seaweed stock — check pack- to! partake in a style of revelry that borders on deca- age of kombu for instructions, it’s easy, I swear!) dence, something that we may or may not deserve. 2. Gently heat the oil in a skillet large enough to hold 3 Tbs mirin (or just add 1 Tbs sugar) For this I’m thankful. the potatoes in a single layer. Add the potatoes, 1-2 Tbs sugar I love to cook (and eat, as is evident, I’m sure) for coriander seeds, salt and pepper and cook turning 1/2 tsp salt other people. I love cooking them great food, and the potatoes occasionally, until lightly golden all 1/2 Tbs soy sauce, or tamari basking in the satisfaction I get from seeing them over. passed out on the couch from the inevitable food 3. Add the red wine, let it boil, then reduce the heat, 1. With a heavy knife, cut the squash in half. You may coma of Thanksgiving. This is a simple pleasure for cover the pan, and simmer gently, shaking the pan have to hammer on the knife. Remove the seeds me. The reward I get from my glassy-eyed guests occasionally, for 15 to 20 minutes, or until the pota- and cut into chunks, 1.5”x 2”. Cut off the hard part will fuel me on for the next several months, as we toes are tender. attempt to work off the starchy excess of the holiday of the skin with a paring knife or potato peeler. If 4. Remove from the heat and stir in the chopped fresh season. you want to be like the professional chefs, trim the cilantro leaves. Serve. For me, tradition tends to be a limiting factor in sharp edges. food production and creativity. It’s Thanksgiving. 2. Place the squash pieces, skin side down in a pot There are dishes that many consider to be a must— Golden Potato Biscuits with the thicker pieces at the bottom of the pot. stuffing, green bean casserole, a bird, a ham (shiny with Parmesan and Pancetta Pour in the dashi until it comes up 2/3 of the and studded with pineapple rings and cloves, no height of the squash. Add half the seasonings. doubt), some type of mashed potato, sweet potato Makes 10 Cover, and bring to a boil. what-not, and pumpkin pie. I say, throw tradition 4 slices of bacon or pancetta, cut into small pieces 3. Lower the heat to medium low and cook 15-20 right out the window. Laugh in the face of these oft 1 to 1 1/8 cup all purpose flour minutes. boring dishes and class it up a bit. 2 tsp baking powder 4. Taste and add more seasonings. Continue to cook I’m not trying to advocate foregoing these ingre- 1/2 teaspoon salt until the squash is tender and there is about 1/3 the dients, no, no, no. I love stuffing. I love those little 4 Tbs unsalted butter,diced liquid left. fried onions that adorn traditional green bean casse- 1/2 cup cooked mashed potato 5. Turn off the heat, let the squash absorb the liquid. role. I also love taking the main ingredients of some 2 oz. Parmesan cheese cut into tiny cubes of these traditional dishes, and doing something far 1 tsp dried oregano Poached snow peas or string beans would be a nice from traditional with them. Nothing overly compli- About 2 Tbs milk addition to this dish. cated, but something that is a change of pace for 1 egg yolk, beaten, to glaze what can be a commonly unchanging spread of holi- Okay. Go forth, be merry, and eat and drink to excess day fare. responsibly. Happy Thanksgiving to you and yours! Here are some recipes that will change the look and feel of your holiday meal, featuring some items from your wonderful produce section, and store. What I’m Thankful For: Conscientious Ancho Bock Beer Smashers Alternatives for Thanksgiving by Tyler Cannon, Deli Shift Lead This is a signature dish from Hudson’s on the Bend Serves 4-6 normal type people Conscientious consumers sometimes face a dilemma Though I’m no 5-6 ancho chili peppers, puréed when shopping for holiday food. Family traditions can longer vegetarian, I still (chipotle peppers will also work) conflict with the dietary and ethical choices that many of consider myself a consci- 2 lbs russet potatoes us use to guide our purchases the rest of the year. entious consumer. That’s 1/2 lb sweet potatoes (I prefer the garnet yams) Wheatsville provides the community with options that 1/2 1b unsalted butter,cubed why I choose to shop at allow friends and families to share a meal together with- Wheatsville, and that’s why I 1/2 cup heavy cream out leaving anyone out, and gives us an opportunity to 1/2 bottle (6oz) Shiner Bock, or any big, malty beer choose to work here. I think that as a consumer- expose others to healthy, natural alternatives to tradi- (I prefer Real Ale’s Brewhouse Brown, or North Coast’s owned cooperative, Wheatsville brings the com- tional Thanksgiving staples. Old Rasputin Stout) munity together with a focus on good food. I followed a vegan diet for four years, and my first 2 tsp salt That’s what Thanksgiving should be about, too. vegan Thanksgiving was a challenge. My extended fam- We offer traditional Thanksgiving favorites, ily had trouble accepting that my refusal to eat most of but we don’t forget our mission along the way: the things they cooked wasn’t meant as an insult. It was 1. Soak ancho chilies in water to cover until soft. “to supply high-quality food and nondoctrinaire hard enough to even explain what a vegan diet is. Remove stems, ribs and seeds. Puree with 1/2 cup information about food to people in Austin, “Chicken broth isn’t meat, right? What about fish?” water in a blender to yield 1/2 cup ancho purée. Texas.” The Wheatsville community enjoys a I ate salad and bread that year. bounty of local and organic produce, natural 2. Peel and boil russets and sweet potatoes until ten- After one awkward Thanksgiving, I learned about meats, sustainable fish, vegetarian choices and der. Drain. the deli’s vegan options. The next year I brought my healthy alternatives year round. Thanksgiving is 3. Warm the beer, cream and butter to slightly above own food: vegan mashed potatoes, gravy, stuffing and a a perfect time to share that bounty of food and room temperature. Cold milk and butter cause the pumpkin pie. It was great to share a meal with everyone information with friends and family in Austin starch in the potatoes to seize up, which is the again, and it really made it easier for me to stick to my and wherever else we travel for Thanksgiving. main cause of glutinous mashed potatoes. dietary beliefs.

The Wheatsville Breeze, November, 2008 Page 5 Turkey Talkin’ Time! by Bryan Butler, Meat Buyer

Hey Wheaties, it’s variety is fed on organic grain. Like that instead of cooking one large bird, that most festive time last year, we’ll be offering a special try cooking two smaller ones. This will of the year again – pre-order discount on turkeys. work great for table presentation, one Thanksgiving! It’s a Starting November 1st, you can place for the centerpiece and one to carve, time to be thankful your order for 8-12 pound natural or plus it can reduce your cooking time. If for what we have, 8-12 pound organic you are set on a 20+ but it’s also a time to share. Helping a less fortu- turkeys. When pound turkey, call or nate family during the Thanksgiving holiday can you place a pre- stop by and speak be very satisfying to the soul. Students and others order you will directly with me, who are away from home can come together and save 15¢ off per Bryan Butler. I will make a home-cooked Thanksgiving dinner that pound on your do everything I can to make your Thanksgiving would make mom proud, reaping the rewards of turkey. With the pre-order discount, feast happen the way you envision it. giving, sharing and loving. Wheatsville aspires to Grateful Harvest natural turkeys will be $2.84/lb Ideal for a smaller gathering, Grateful Harvest be a part your family’s and organic turkeys will be Natural and Organic Bone-in Chef’s Turkey tradition or help you $4.34/lb. If not pre-ordered, Breasts will be available, natural for $5.29/lb and start a new one, so let’s the natural turkeys are organic for $7.79/lb. We’ll also have extra - talk TURKEY! $2.99/lb and organic sticks and breasts on hand to round out any needs This year, turkeys are $4.49/lb. you might have for these popular items. And, if Wheatsville will be car- Most of the whole turkeys you want to serve more than turkey, we’ll be offer- rying Grateful Harvest available weigh 8-12 pounds ing other holiday favorites: Niman Ranch Bone-in Natural and Organic each, and a few will be 12-16 Spiral Cut Half Hams, which come with a glaze Turkeys. The natural pounds each. If you need to , are $6.99/lb, Niman Ranch Boneless turkeys are given access feed a crowd and want to Ribeye Roasts, available in a limited supply, are to the outdoors and purchase a big one, I recom- $16.99/lb, and Loncito’s All-Natural Grass-Fed never caged in tight mend that you get your Boneless Legs of Lamb are $9.99/lb. quarters or given hor- order in quickly as there are So come on down to Wheatsville and fill out a mones or antibiotics. In only a limited number avail- turkey pre-order form between November 1st and addition, the organic able. I would also suggest 15th to start planning your holiday meal! Roasting Instructions Classic Giblet Gravy Carving Know How

When preparing to roast your Organic Turkey, it is Cut band of skin giblets & neck from turkey 1 bay leaf holding drumsticks. important that you take a few simple steps to preserve 1/4 tsp thyme 6-8 cups cold water Grasp end of drum- its tender, juicy texture and old-fashion flavor. 2 tsp salt 1/2 tsp rosemary 4 to 5 peppercorns stick. Place knife 1. Remove the neck and giblets from the neck and between drumstick/ chest cavities. Rinse the bird with cold water. Pat cavities lightly with a paper towel. thigh and body of 2. If you plan to stuff your turkey, do so just before • Wash giblets and neck under cold running water. the turkey and cut cooking. NEVER stuff the bird with warm stuffing, Place in a saucepan with enough water to cover through skin to as this can encourage bacteria growth. well. Bring to a boil, skimming off particles as joint. Remove entire leg by pulling out and 3. Place the turkey breast side up in an open pan. Add they rise to the surface. When particles no longer back, using the point of the knife to disjoin about 4 cups of water (or broth) to the bottom of the rise to the surface, add salt, peppercorns, bayleaf, it. Separate the thigh and drumstick at the pan. ( The liquid will help preserve the birds natural thyme, rosemary, celery, carrot, and the onion. joint. juiciness.) Insert a meat thermometer into one of the Lower heat, cover, and simmer 1 1/2 hours with thighs, making sure the tip is not in contact with the slightly ajar, removing the liver from the Insert fork in bone. saucepan after 15 minutes. Cool and cut the liver upper wing to 4. Tent the turkey with foil, but do not tightly seal the steady turkey. foil around the pan. This technique will create a self- into small pieces. • After 1 1/2 hour, remove giblets from the broth Make a long hori- basting process where the juices hit the foil and fall zontal cut above back on the turkey, basting the turkey on all sides. and strain the broth and discard the vegetables. Cut the giblets into small pieces and add to the wing joint through Add a cup or 2 of water to the bottom of the pan (The broth along with the liver. liquid will help preserve the birds natural juiciness.) • Cool and refrigerate the broth unless the turkey to body frame. For best results use a meat thermometer. is gong to be removed from the oven within Wing may be dis- Your turkey will be done when the thermometer about half an hour. (Bacteria guilds up quickly in jointed from body, reaches between 170-175°. Begin checking for doneness broth left standing at room temperature.) When if desired. one hour before the end of the recommended roasting the turkey has been removed from the roasting When knife reaches time. pan, skim off as much fat as possible from the the cut above the Remove foil 1 hour before the turkey is done to pro- drippings and discard. Add the broth with the wing joint, slice duce a rich golden brown color. Let the turkey rest giblets to the roasting pan. Set over medium heat will fall free. about 15 and cook, stirring to loosen all brown particles minutes from the pan bottom, until mixture comes to a Continue to slice before carv- Wheatsville Member Directory simmer. Add 3 tablespoons cornstarch combined breast meat, start- Community Service Organizations ing to allow ing the cut at a juices to with the and cook, stirring constantly, Action For Animals Animal rights is alive in Austin! until thickened slightly. Taste and adjust season- higher point each ______Timothy 879-7437 www.actionforanimalsaustin.org well up in time. Crossings Care Circle Information for families about in-home after- the meat. ings if necessary. Simmer a few minutes or until death care & alternatives to the funeral industry. ______www.crossingscircle.org. This helps the turkey is ready to be carved, stirring often. Dress for Success Austin Provides free interview suits to referred ______low income job-seeking women 916-4322. www.dressforsuccess.org preserve Serve in a heated sauce boat. ______EarthSave, Promoting food choices that benefit health for all life. Stormi27(at)aol.com the meat From The Great Year-Round Turkey Cookbook Front Lion Organization Frontline action projects for cultural & communi- juiciness. by Anita Borghese ty______awareness. Dianah Birdsong 803-5873 myspace.com/frontlionorg GreenGirls.net women who care deeply about our environment. . Be part of our Special Orders Procedure Changes! network______and have fun being powerful together. www.greengirls.net The Inside Books Project All-volunteer non-profit which sends free literature & educational materials to Texas prisoners.647-4803. Roasting Times for Stuffed Turkeys ______insidebooksproject(at)yahoo.com The Wheatsville 5% discount for special orders (items ordered by SAY NO TO GMOs Grassroots education, activities & resources for con- Preheat oven to 325 degrees ______sumer choice & genetically viable future 303-1400 www.saynotogmos.org case or bulk in advance) has now been extended to products in our Rainforest Partnership an Austin-based nonprofit focused on pre- Weight Roasting Time monthly sales: the Co-op Advantage Program (CAP). These monthly serving tropical rainforests ______www.rainforestpartnership.org 14 - 16 lbs. 3 – 3-3/4 hrs. deals are awesome! Take advantage by placing a special order in the TexPIRG, Texas Public Interest Research Group Austin-based 16 - 18 lbs. 3-1/2 – 4 hrs. consumer______and environmental advocacy www.texpirg.org store, by phone or by email and get the benefit of the sale price plus Vegans Rock Austin! Austin vegan community organization/site. 18 - 20 lbs. 3-3/4 – 4-1/2 hrs. an extra 5% off as Wheatsville’s way of saying thanks! BUT— there ______Ross Abel 477-4912 Here to rock. www.veganaustin.org 20 - 22 lbs. 4-1/4 – 5 hrs. is a cut-off date for special orders on CAP items—please place your Vegetarian Network of Austin Resources, info, 22 - 24 lbs. 4-1/2 – 5-1/4 hrs. contacts, fun. 896-5018 orders no later than the 20th day of each month. Also, during this ______www.vegnetaustin.org 26 - 28 lbs. 4-3/4 – 5-1/2 hrs. YELLOW BIKE PROJECT Urban free bike program. Bikes recy- time of reduced storage space during renovation and construction, cled. Donations accepted.457-9880 www.austinyellowbike.org we really appreciate your timely pick up of special orders. Thanks!

Page 6 The Wheatsville Breeze, November, 2008 Have a Thrifty Thanksgiving with the Co-op Advantage by Niki Nash, Merchandising Manager

Twice Baked Potatoes For you cranberry sauce lovers out 5 large Idaho baking potatoes (about 1 pound each) there, try a can of 1 Tbs olive oil Grown 1 3/4 tsp salt Right 1/2 tsp freshly ground black pepper Organic 4 oz bacon, chopped (optional) Cranberry 2 cups shredded sharp cheddar cheese (8 ounces) Sauce. 1 cup sour cream While you are stocking up at Wheatsville for the 4 Tbs unsalted butter, at room temperature Pair our Organic Bisca Water Crackers with greatest food holiday of the year, keep your eyes on 2 Tbs snipped chives the bright yellow sale signs throughout the store. a nice brie and Crofter’s Organic Fruit These signs indicate our monthly sales through the Spread for a nice appetizer. Meet your vari- Co-op Advantage Program. The Co-op Advantage ous baking needs with Organic Valley 1. Preheat the oven to 400°. Line a large baking Program was developed through the combined Nonfat Dry Milk, Rapunzel Rize Active sheet with aluminum foil. efforts of cooperative natural food retailers from the Yeast, Wholesome Fair Trade Sweeteners, Santini Twin Cities Natural Food Co-ops and the Midwest 2. Rub the potatoes with the olive oil and season with Organic Sweetened Condensed Milk, Spectrum Co-op Grocers Association, creating a unique partner- 1/2 teaspoon of the salt and 1/8 teaspoon of the Organic Shortening & Organic Canola Oil and ship with manufacturers and distributors that pepper. Put the potatoes on the baking sheet and Sunspire Chocolate Chips. strengthens cooperative buying power. By joining bake until fork-tender, 1 hour to 1 hour and 10 min- together, participating co-ops represent one of the utes. Let the potatoes sit until cool enough to han- Pineapple Coconut Dessert largest purveyors of natural foods in the nation. The dle. Enjoy this recipe for a delicious and program includes more than 80 grocery stores in 23 3. Cook the bacon in a medium skillet over moderate unique vegan dessert that’s also gluten- states. The unity of these co-ops ensures that our co- heat, stirring occasionally, until crisp and the fat is free! op (the only one in Texas) can offer awesome monthly rendered, 5 to 6 minutes. Drain on paper towels. 1 can coconut milk specials to you! 4. Peel 1 potato completely, discarding the skin. 1 box Natural Desserts Gluten-Free Place the pulp in a large bowl. Cut the top quarter Vegan Jel Mix (Raspberry, Strawberry from each of the remaining 4 potatoes and using a or Cherry) spoon, scoop the pulp from the potatoes into the 1 pinch sea salt bowl, leaving a 1/4-inch layer of pulp on the skin. 1 can Native Forest Return the potato shells to the baking sheet. Organic Pineapple 5. Using a handheld masher, mash the potato 1/4 cup shredded coconut pulp until smooth. Add 1 cup of the cheese, the 1/4 cup juice from the can sour cream, butter, bacon, chives, and the remain- of pineapple ing 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until Combine pineapple juice smooth. Spoon the potato mixture back into the and vegan jel mix in sauce potato shells, top with the remaining cheese and pan and stir until dis- bake until hot and the cheese is melted, about solved, bring to a simmer. 15 minutes. Serve hot. (foodandwine.com) Add coconut milk, salt, shredded coconut and MAKE AHEAD— This recipe can be prepared pineapple return to a simmer then cook for one through Step 2 and refrigerated for up to 1 day. minute. Chill until jelled. Also on sale this month is the ever popular TOFURKY! Found in the frozen foods sec- tion, the Tofurky delights both meat and non-meat eaters. For an additional meatless Look for the Co-op Advantage Program monthly The November Co-op entree, consider trying the sales flyer as you enter the store, or you can view it on Advantage Program also Quorn Cranberry Goat the Wheatsville webpage. Every month features new offers convenience foods for Cheese Cutlet and the sales, plus recipes and a list of the other co-ops in our the rest of the month when Quorn Gruyere Cutlet. region. November features lots of holiday feast prod- you don’t feel like cooking! While you’re in the ucts at great prices. In the dairy case, look for Organic Favorites include: frozen aisle, you can pick Valley butter sticks, Nancy’s Organic sour cream, and Amy’s Organic up on sale Wholly Wholesome’s Pie Crusts (Wheat pick up some Organic Valley sharp cheddar to make Soups and or Spelt). Add a can of Farmer’s Market Pumpkin twice baked potatoes. Your dinner guests will love Pizzas, Pie Mix and top with Alden’s Organic Vanilla Bean these overstuffed, creamy potatoes. Annie’s Ice Cream for an amazing (and fast!) holiday pie. Pasta & Cheese Meals, Road’s End Vegan Mac & Cheese Meals, Nature’s Path Frosted Toaster Pastries and Mother’s Peanut Butter Bumpers Cereal with Silk Soymilk.

I hope your Thanksgiving is a good one and that In the Grocery aisle, look for Wheatsville Coop is on Annie’s Organic Salad Dressing your list as the fun, (Goddess Dressing is a popular choice) economical, human- for your salad full of delicious veggie’s scale place to shop for from our incredible produce section. your holiday needs. Arrowhead Mills’ Herb Stuffing Mix is on sale and makes delicious, healthy Happy Eating! stuffing in no time at all.

The Wheatsville Breeze, November, 2008 Page 7 Staff Top Ten Picks Girl Scouts Earn Badges (in no special order) by Allen Schroeder, Bulk Buyer at Wheatsville story & photos by Christine Stout Lundberg Rice Bulk Organic Mangos Chips with Sea Consistent great quali- Salt ty, flavor. My favorite To this day, I have a warm place in my heart I was impressed to distract upset or for scouting, having been a Girl Scout since with the fresh rowdy kids. the age of 6 all the way through high school. crunchy, salty rice flavor. This past year, I was ecstatic to learn that a Bulk Organic Popcorn badge has been created for the Girl Scouts about co-ops. Teaming up Bulk “Go Take a Hike” Trail Mix I know it’s not in a box. with former A mega hit since it arrived. I put a bowl out It’s still the best pop- Wheatsville at parties. corn I’ve made. Board member, Marilyn Bulk Organic Jasmine Rice Fowler, who is A delicious and aromatic twist on a sta- also passionate ple side dish. about Girl Living Harvest Chocolate Scouts, we set Texas Texas Medium Hempmilk out to find out and Texas Scream Salsa A taste treat and nutri- what we could Quality ingredients, balanced flavor. tious. I drink a glass at do to bring this I can’t get enough. bedtime. great new pro- gram home to Planetary Wheatsville. Formulas Old After Indian Herbal months of Syrup research and When my family suf- planning, fers from congestion Wheatsville welcomed a Junior Girl Scout troop from Joe Dan Mills and coughs, this Elementary School in Austin ISD on October 18th to learn about the syrup lets them cooperative business model and earn their “Co-ops for Community” breath deep again. badge. Created by Cabot Creamery and the National Cooperative Herb Pharm Pharma Business Association, this badge gives girls of all ages the opportunity Kava to learn about the possible alternatives to the standard business model. Wheatsville Deli Vegan Queso Seriously takes the The troop learned about the history of cooperatives in the United When I get started, I can’t stop. No guilt edge off . . . legally. States and around the globe. Comparing the Cooperative Principles to due to the overload of too much dairy. the Girl Scout Law and Promise, we found a lot of amazing similarities! Several of the women staff of Wheatsville talked about their careers in co-ops and how they got to where they are now. We learned about the different types of products co-ops We’ve Got Mail! carry, as well as how we contribute to the community through dona- tions, supporting local charities, and supporting local businesses. Dear Wheatsville, The girls really enjoyed a lit- We would like to extend our sin- tle shopping trip through the store cere thanks to the Wheatsville and tasting some cheese from community for selecting Cabot Creamery, a dairy co-op. YouthLaunch’s Urban Roots farm program to be the Community Dear Wheatsville, Action Wednesday recipient for the On behalf of our clients and staff month of July. at Meals on Wheels and More, Our youth took special pride please accept our deepest thanks in growing cilantro, collard greens, and tomatoes for Wheatsville’s for your donation of $969.52. It is customers this past spring and summer. We also had a great hands-on only through generous contribu- field trip to Wheatsville led by tions like yours that it is possible Produce Manager, Johnny Livesay, for us to provide nutritious meals who allowed us to snack on grapes to our homebound neighbors. while squeezing all 16 youths and 3 The demand for our services adult staff into the walk-in produce is growing rapidly; the number cooler. The girls made some cool of elderly Austin residents is pro- During our inaugural spring and logo designs for Wheatsville, which jected to double in less than 20 summer seasons, 16 youths (ages 14- we have posted in the front of the years. With the help of our volun- 17) grew a total of 18,126 pounds of store. All in all we had a great time teers, Meals on Wheels and More produce, of which 6410 pounds was learning and sharing our passion currently delivers over 2600 donated to 5 local soup kitchens and for Cooperatives and Girl Scouts. meals each weekday to home- food pantries and the rest was sold If you have a Girl Scout bound elderly and disabled resi- at local farmers markets, troop here in Austin, please let us dents. For our long-term clients, restaurants, and our favorite know. We would be happy to work we offer additional support serv- co-op. with you and set up another Co- ices that promote dignity and With our farm season over, ops for Community workshop for independent living. Meals on we are busy planning for next your troop! Email me at Wheels and More also provides year, hiring three youth from cstout(at)wheatsville.coop more than 1000 meals each week this year’s crew of farm to at-risk children in after school interns to serve as Assistant programs during the school year. Crew Leaders, collaborating Contributions such as yours are with Green Corn Project to vitally important to our work, build raised bed gardens, and especially as the needs of our getting prepared for Eat Local Week (December 6th-13th). most vulnerable community Wheatsville’s generous contribution of $1065.65 will help us pay our members continue to grow. dynamic youth farm interns who commit themselves to grow food for We are sincerely grateful for the community over a 25-week spring and summer season. your generosity. On behalf of We look forward to building an even stronger relationship with those we help today and those we Wheatsville and are especially happy to see the expansion of the pro- help in the future, thank you. duce section, where we hope to see more of UrbanRoots produce there Sincerely, Dan Pruett, in years to come. Thanks again Wheatsville! President and CEO Max Elliot & Mike Evans, UrbanRoots Program Coordinators

Page 8 The Wheatsville Breeze, November, 2008 New Card System Coming Soon by Gabriel Gallegos Membership Coordinator

As the conversion to our new membership As I mentioned in the last issue of the Breeze, please So in a nutshell, here system draws near, I begin to prepare our make any necessary updates to your contact informa- is what you can do to current roster for the upgrade. Before the tion so our database will be as current as possible. You help ease the conver- day comes for us to go live with our new may email me at membership(at)wheatsville.coop, leave a sion: keep your current register system, the membership database message for me with one of our cashiers, or complete address on file, let us will have been modified, altered, and and mail the form on Page 3. For those who missed my know if anything seems streamlined to adhere to the new system article in our last issue of the Breeze, some changes that incorrect about your requirements. With that in mind, please will be arriving with the new register system are membership, and make notify me if there are any concerns regard- scannable membership cards (made from 100% recycled your capital payments on time (if you still have a ing your ownership status, balance due, or material) and revised and updated owners’ manuals balance due). any changes that were erroneously made and owner benefits. We are still working out the details I would now like to congratulate, thank, and to your account during the time between of some of these changes, but it will definitely be an welcome our newest Invested Owners to now and January. exciting time for Wheatsville when they get here! Wheatsville!

---- Our Newest Invested Owners August 13, 2008 – October 10, 2008 (195!) ------H Bajwa Lisa Knorra Beth Carpenter Ellen T Reed Mark Anzalone Sheli Harris Heidi Phillips Elizabeth Warren Christopher Handy Nicole Bonnie Reese Ben Gill Gary Cooper Beth Pickett Erica Ingier Mark Hinshaw Shelley Acosta Luis Gutierrez Catherine Miller Suresh S Kalkunte Marilyn Roth Epstein Howie Hu Robby Hanna Bonnie Parks Erik Reynolds Mark Sullivan Sheri Goodwin Jennifer McCarty Catherine Waltrip Amy Nathan Wright Dr Kirsten K Shepard Anne Kee Kristen Ude Brenda Gitter Eryn Culotta Mark Wochner Skip Connett Heather M Yarmy Patricia Andersen Michelle Montagnet Alexandria Pharmakidis Tom Hayes Robin Abrams Brian Grothues William Henry Marla Dahlin Susan Edwards Marce Lacouture Jessica Selinkoff Matthew C Caldwell Robert Lee Brenner Jr Brad King Marcia Sims Carl Teixeira Tim Rudloff Martha Jones Susan Robertson Jeremy Phillips Jennifer Alexander Gerald W Gillespie Vivian Cline-Burkhardt Paul Donn Vicke Evans Carrie Fountain Evan Kornacki Mary Jamsek Suzanne Kittel Doug Paris-White Heike Saint-Orens Katherine Alexander Vaughn Franklin Walters Phil West Anne Carson Celina Romero George Pasterk Matt Schultz Trae Branham Elizabeth Bishop Christopher Fritel Beth Bruinsma Chang Charles Gedigian Villarrubia Kirk Lynn Brian Cross Chad R Barnes Georgia Young Melita Elmore Michelle Haddad Eric Helms Nancy Scott Charly Pivert Gregory Foster Meredith Mull Peter Williams Tom Brown Chuck White Vanita Trippe Ian Polyzois Miho Hirayama Phoebe Williams Mike Schor Dana Wesson Cheryl E Green Jade Anderson Myla Rosebaugh Jamie Duplichan Luke Sires Yinon Bentor Chris Wilson James Martin Nancy Eldridge Cheryl Alexander We Wanna Adopt Your Mac Jason Levitt Nicholas Asher Got an old G4, G5, iMac or iBook sitting Mindy Adams Sally Heath Christina Love Bryant Haertlein around since you got your Intel Mac? We Scott Conn Dan Brannon Cindy Hammack Jennifer Wade Nicholas Meyer Marshall Flores Joh Clement Noel L Perry would appreciate the donation of G5s, JJ Hermes Alexa Gilmore Cornelia Walton Victoria Wiley G4s, or peripherals like DVD Burners, Becca Cody Amie Rodnick Cynthia Stangil Justin Arthur Paul Parrish Vincent Solwazi Kaushik Ghosh Peter Martin LCD monitors, laser printers, or exter- Chay Baker Amy Wiesner Dale P Ellison Angela Lee Ward nal firewire hard drives, etc. We can’t Tom Marrin Andrew Martin Dana Morrison Kevin Gousse Pilar Avalos Andrew W Smiley Kim Mosley Rachel Stewart offer you a tax-deduction but you will Wes Bridel Andrew Noble Daniel Garrison Francois Minaux definitely amass some good karma. Call Mark M Lee Angela J Dunn Diana Spain Kristin Carey Roxanna Pierce Genevieve Smith Laureta Huit Sally Vardys Aldia at 478-2667 or email aldia(at)wheatsville.coop to Laine Young Ann McGeehan Dianne Odegard Jennifer Tullis place your Mac in a loving home. Larry Smith Ashton Dippel Douglas Mink Linda Solomon Sam Placette Willow Holdorf Yuval Weber Audra Hoffman Drew Liverman Marcus Garland Sarah Gonzales Rockie Gonzalez We Wanna Adopt Your PCs, too! Our PC guy says we could use a Kerry Baker Aulii Nathaniel Dustin Smerek Margaret Brown Sarah Hamman Nora Berenstain few speedy PC laptops. Email him at it(at)wheatsville.coop. Kevin Adams Austin Mulloy Edward Blevins Marisa Love Sarah Kitchen Patrick Brosnan Lisa Hinely Benjamin Palmer Edward McCoy Marjorie Wood Sarah Sitton Paul Cuno-Booth

The Wheatsville Breeze, November, 2008 Page 9 Cooperation— The Thanksgiving Tradition by Mike Crissey, Chill Buyer

“The year that is Mark Burow, owner of Wateroak Farms, who brings us his low-temperature pas- drawing towards teurized, non-homogenized goat milk, goat milk yogurt and ice cream from near its close has been Bryan, Texas, to Wheatsville every week. filled with the “You guys are tied for the top buyer of my products. Probably about 10 to 12 per- blessings of fruit- cent of my business goes to you all. You guys give me such a good inroad to the ful fields and Austin market. I really appreciate that. I started off with cheese in Wheatsville and it healthful skies. To has expanded to milk, yogurt, cheese and ice cream. You guys have brought me these bounties, business all over the place.” which are so con- stantly enjoyed that we are prone to forget the source Jeff Murray, chief executive officer of White Mountain Foods, which has been selling from which they come, others have been added, which its tofu and yogurt at Wheatsville since 1980. are of so extraordinary a nature, that they cannot fail “Whenever I go into Wheatsville I feel like I am in a little country store ... same to penetrate and soften even the heart which is habitu- vibe, same close knit feeling. Wheatsville was one of White Mountain Food’s first ally insensible to the ever watchful providence of customers and has continued to be one of, if not the largest, single store seller of our Almighty God.” — President Abraham Lincoln’s products. Thanksgiving Day Proclamation, Oct. 3, 1863. My favorite recipe is one my wife came up with, which hasn’t made it to the website yet: Marinate 1/8” thick slices (bite size pieces) of Wheat Roast in Sister’s I can stomach that the Plymouth colonists didn’t Roasted Garlic Dressing overnight. Cook your favorite pasta and one head of broccoli eat mashed potatoes, candied yams, cranberry (cut into bite size pieces). Toss all together and serve. sauce, pumpkin pie or corn on-the-cob. I can swallow that turkey wasn’t the centerpiece of Judy Crofut, co-owner of Goodflow Honey and Juice Co. the feast. “The world needs corner grocery stores and Wheatsville is just so friendly. We first Why they ate is just the frosting on the cake. started doing business with people who started Wheatsville when they were a food- Whether they feasted after times of plenty in buying club. We would drop off buckets of honey on the street corner. We have 1621 (although half of the 104 colonists died the absolutely evolved with you and are of the same breed.” previous winter) or feasted after suffering through a drought and wondering whether they Mark Ganske, owner of Remember When Dairy, who drives 280 miles each week may starve in 1623— they still ate and perhaps to bring us his low-temperature pasteurized, non-homogenized milk, butter, butter- were grateful for what they may not have had. milk and heavy cream from grass-fed cows. The meat, for me, is that this “First Feast”– “You all are by far selling the most of my which lasted three days and included not only a milk of anybody in Austin. I sell more to you than any- week’s worth of fowl but five deer as well– was where I go. I pulled a lot of my milk out of the farmers’ market to supply a celebration of friendship, generosity and most you, which is good for us because of the heat of summer and the cold of importantly, cooperation. winter. There is some historical evidence that the “I’d rather have it in your store where people can shop in comfort and Wampanoag and colonists may not have met my milk stays cold. If I run out at the market, I will send them to you all. under the friendliest of terms for that first feast We’re grateful to have our milk in your store. It is a big help.” in 1621. The Plymouth colonists looted graves, hous- Joel Towner, owner of Gelato’s es and caches of corn shortly after arriving, “It is one of my favorite groceries in the sense that every product that is around mine is of according to colonist, and later Plymouth the same quality. You are a grocer that brings out the best in my product in your choosi- Governor, Edward Winslow in Mourt’s Relation: ness and your selection. … And the community aspect, being able to sell a product A Journal of the Pilgrims at Plymouth. (1622) Oral through two local businesses is what I like to do.” accounts from the Wampanoag say they believed the colonists were preparing for war Henry Ludwig, co-owner of H&J Ranch, who each week personally brings the “white when they heard the first gunshots of the hunt- ” eggs laid by his flock of about 450 hens. ing party for the Plymouth feast. Wampanoag “Well, I like the country co-op atmosphere of it. I think Wheatsville is a great place to do leader Massasoit showed up with 90 men (and business with and you are the majority of my business. It is a real pleasure to do business notably no women or children). After he saw it with you all. And then there is Mike who is always was a feast, he and his men went hunting and helpful to me and acts like he appreciates my busi- returned. ness and much as I appreciate him. He is just a great guy to work with.” But I’d like to believe that the Plymouth set- “I used to sell my eggs here at my gate to different people but I can’t depend tlers, half of whom died in the winter of 1620, on them. Wheatsville is always there for me. …I just would have no egg business and the Wampanoag, who had dwindled from without you all. It wouldn’t pay me to sell to these other people and feed my battle with other tribes and European epidemics, chickens. I can only eat so many eggs.” realized they needed to work together despite their differences to survive. They needed to Jim Ullrich, co-owner of local salsa maker Ana’s Foods cooperate. “It is a neat place to have our salsa. … It really has people who control the food And the 1621 autumn harvest was bounti- they are putting into their bodies. The fact that you have accepted our salsa as ful, according to accounts. Edward Winslow one of the things that goes into the mix is great. We can work together to bring wrote, “And although it be not always so plenti- quality food to our customers.” ful as it was at this time with us, yet by the “Huge corporations obviously try to listen to their customers but they can- goodness of God, we are so far from want that not like Wheatsville can. That is the best thing about Wheatsville, being able to we often wish you partakers of our plenty.” take good products, including ours, and get them to customers.” It is inspiring to me to think about what those four dozen colonists and the Wampanoag accomplished with cooperation. What could we accomplish with our cooperative? As I mentioned in my last article, one of every four dairy items we sold in the first six Use a Wheatsville Credit Card! months of this year was produced locally in Texas, and 30¢ of every dollar spent on a dairy Many of you already use credit cards at Wheatsville. Now, item was for a local product. That is just a there’s a really cool card, just for Wheatsville owners which glimpse of what we’re able to do when we coop- will benefit Wheatsville, in turn benefiting you. erate. Every time you use your UFCU Wheatsville VISA® card, I’d like to take a moment to thank our own- whether it’s at Wheatsville or any other store, a portion of ers, who have steadfastly supported our cooper- the fees normally charged to the retailer will go back to ative, its vision and our local suppliers. I’d also your friendly neighborhood grocery co-op. In other words, like to thank all the local companies who bring the more often you use your VISA® card, the more often us their great products, whether they’ve been you will be contributing back to the growth of Wheatsville. ® doing business with us for 3 months or 30 years. It’s also pretty cool that this VISA card is brought A list of most of our local suppliers is available to you as a joint effort of two local cooperatives, at www.wheatsville.coop/local.html. Wheatsville and University Federal Credit Union. In the spirit of Thanksgiving and coopera- Please check the Wheatsville website tion, I asked some of our local dairy and frozen (www.wheatsville.coop) for a link to the application or visit UFCU’s website (ufcu.org) for more info. producers and vendors to tell us why they’re thankful for Wheatsville. Here’s what they said:

Page 10 The Wheatsville Breeze, November, 2008 Holiday Recipes from Our Local Suppliers

Black Bean Soup with Ana’s White Mountain Stuffed Baked Tomatoes Gelato’s No Bake Pumpkin Pie Salsa 2 10 oz. of White Mountain Cottage Tofu 1 1/2 pints Pumpkin Pie Gelato 1 cup Ana’s Salsa plus extra for garnish 8 large or 12 small ripe tomatoes, washed One ready-made cooked pie crust 2 15 1/2-ounce cans black beans, drained 2 Tbs olive oil Whipped cream and rinsed 1 medium onion, diced Nutmeg 2 cups chicken broth 1 medium bell pepper, diced sour cream for garnish Bread or cracker crumbs Warm gelato until spreadable; fill pie 1 lime or dry (optional) crust with gelato. Place pie in freezer to Preheat oven to 400° F. Scoop or hollow out stem end of tomato, leaving firm gelato. Heat the salsa in a large saucepan over about 1/2 of the tomato When ready to serve, garnish with medium heat, stirring frequently, for about Sauté onion and bell pepper in olive oil until soft. Combine vegetables whipped cream or nutmeg to taste. 5 minutes. Stir in the beans and broth, then and White Mountain Cottage Tofu. Stuff the tomatoes and arrange in a 9” heat to boiling. square oiled baking pan. Top with bread or cracker crumbs. Bake for 20 Reduce heat to low. Cover and simmer 15 minutes. Serve hot or chilled. Gloria Alexander’s Turkey minutes. Cool slightly, then spoon half the Roasting Technique soup into a food processor or blender and White Mountain Cottage Tofu Soup Vegan puree. 10 oz.White Mountain Cottage Tofu Salad Return the pureed soup to the 2 carrots, cut into 1/8 inch rounds saucepan and heat through. Serve with 5 stalks of asparagus, cut into thirds sour cream, additional salsa, and a squeeze 1 head of broccoli, just the florets of lime if using. Or stir 1 to 2 tablespoons 2 cups water dry sherry into each serving. 2 stalks celery, cut into 1/8 inch slices Serves 4. 10 oz of water, using the empty container

White Mountain Veg-Itas Pour 2 cups of water into stock pot and boil. Add carrots, boil for 5 min- photos by Leif Stevenson Vegetable Quiche utes. Add remaining vegetables and boil until they are tender, about 10 2 - 9” pie shells minutes. Stir in tofu salad, pour in remaining water and stir. Let boil for 15 Kim Alexander of Alexander Family 1 cup chopped mushrooms minutes. Add salt and pepper to taste. Farm, supplier of local eggs in the pink 1/2 cup chopped carrots pea-sized , has this to say: “Here is what 1/2 cup chopped green onions White Mountain Rye Bread Gloria does to prep and roast one of our pastured turkeys. We rinse the bird thor- 1/2 cup diced roma tomatoes 1 1/2 cup warm water 1/4 cup of your favorite cereal oughly, inside and out, with cold water. 1 1/3 cup Veg-itas 1 tsp salt 2 1/2 cups all purpose flour Pat dry with paper towels. Then place on 2 cup shredded sharp cheddar cheese or 2 packages dry yeast 1 Tbs fennel seeds a rack in a shallow roasting pan and soy cheddar 1 cup rye flour 4 Tbs butter, softened brush with olive oil. If you like, you can 2 cup milk 1 cup White Mountain Yogurt, whole or skim 3 eggs also sprinkle on some good Redmond salt or sea salt now. Cover loosely with Glaze: foil or lid. Roast in a 325 degree oven for Preheat oven to 425°. Poke pie crusts with 4 Tbsp melted butter or margarine 3 to 3 1/2 hours or until a meat ther- a fork along the bottom and sides. Bake 5 mometer stuck in the center of the thigh min. Decrease oven temp. to 375°. Preheat oven to 350° F. In mixing bowl, combine yeast and warm water reads 180 -185 degrees. After the first Boil carrots, green onions and mush- and set aside to activate the yeast. Stir in yogurt, cereal, salt, butter, rye couple of hours of roasting we will cut rooms 5 minutes covered. Drain well. flour and 2 cups of all purpose flour and mix. Turn onto lightly floured the skin that holds the legs together. This Break Veg-itas into thumb-sized pieces and surface and knead for 5 minutes. Let rest 5 minutes. Knead in fennel seeds allows the legs to cook evenly. When the place in the bottom of each crust. Add veg- adding more flour until mixture is no longer sticky. bird is done, the legs will move easily in etables and tomatoes. Sprinkle 1 cup Place in bowl and cover until mixture has doubled in size. Punch their joints and the drumsticks will feel cheese in each pie. down and cut in half. Form into loaves, rolls, or your favorite bread. soft if pressed Combine eggs and milk and beat well. Brush with melted butter. Place on cookie sheet with parchment or or poked. Take Pour half of mixture over each pie. Bake 45 wax paper. Bake at 350° F for 25 minutes or until brown. the foil or lid min. Let stand 10 min. before serving. off the pan the last half hour or so and the skin will brown and More Staff Top Ten Picks crisp nicely.” by Conti, Grocery Stocker

1. Amy & Brian Coconut Juice 6. Remember When - Hydration addiction. I’d be Butter - I can’t describe a pile of dust without it. this without sounding lude. Just… wow. 2. New World Marble Rye - 7. White Pretty much the Mountain only bread I eat Yogurt - anymore. Serious yogurt, 3. Arrogant straight Bastard - A outta huge, hoppy East favorite. We Austin. seem to get along well. 8. El Milagro Tortilla Chips - No other chip like ‘em, no 4. Fair Trade Organic Mexican Coffee - migas without ‘em. Coffee coffee coffee need it. 9. Texas Texas Wear your WV Pride! 5. Bananas - There’s a small military Restaurant dictatorship in Style Salsa - Got a picture of your little my stomach. Great flavor Wheatsvillager in a WV tee? Email your Perfect food. with the just the right amount of kick. photos to Christine Stout at 10. Italian Stallion - Hot or cold, it’s one cstout(at)wheatsville.coop tasty sammich. for display in the store.

The Wheatsville Breeze, November, 2008 Page 11 Drink Inside the Box by $hane Shelton, Beer & Wine Buyer

Wines in have Bota Box has full aromas of cur- been with us for over 30 rent, blackberry, and black cherry that blend well with years but are only now sweeter aromas of vanilla and toasted bread. This coming into their own medium-bodied wine has rich, well-developed flavors in the United States. of cherry, blackberry and a hint of to compliment Back in the fruit. the old days, “box wine” was con- sidered even less classy than the Bota Box Pinot Grigio exhibits citrus, already dubious wine found in big candy, and floral aromas that are sup- at the supermarket. These ported by flavors of lemon, vanilla, and were known more for their stone fruit in the mouth. It has a rich tex- low price rather than for quality ture and mouthfeel with a light mineral and usually boxed wines were and ginger flavor on its extended finish made from cheap juice from a vari- giving it a refreshing quality. ety of . Bota Box has a soft nose of plum These days the perception of and dark berry fruits with oak and spice boxed wines is changing and for nuances. On the palate the wine remains good reason. Boxed wines are eco- true to style with fruit forward flavors of Pinot Evil nomical, easier to transport, and cherry with a hint of vanilla and toasty stay fresh longer after opening. has notes. The finish is smooth and well-bal- a lovely ripe More importantly, their quality has increased anced making this Merlot supple and easy to drink greatly over the last few years. cherry nose In Australia more than 50%of all wine con- Bota Box has a bright, golden color with that cascades sumed is from boxes and has been for years. In aromas of tropical fruit complemented by vanilla and into a smooth Sweden, it’s more than 60% and the wine-savvy hazelnut. On the palate, the wine has a full mouthfeel velvet finish. United Kingdom is moving towards similar num- with flavors of pear, apple, and citrus, which lead into Pair with roast bers. Even the French have embraced the concept a long finish with a hint of oak. chicken or rose- of wine in a box and it would seem that America is mary garlic Black Box Chardonnay next. displays fresh aromas of citrus pork. One good reason to embrace box wine is econ- with notes of pineapple. The palate is rich, with full omy. The new premium boxes hold 3 liters, the entry and flavors of tropical mango and green grape. It equivalent of four bottles of wine. Yes, you heard finishes long and warm with that right, four regular size bottles fit into one box ripe flavors returning. J. P. Chenet Cabernet so you end up paying almost half the price you Black Box Merlot blends would for similar quality wine. It is also more eco- Blend is a Merlot grapes from robust wine dis- nomical to ship and is therefore better for the envi- California’s finest regions ronment with a smaller carbon footprint. A 3-liter playing aromas which combine to make a and flavors of box takes up not much more room and weighs lit- blend brimming with red tle more than a half-gallon carton of milk. Wine dark berry fruits berry fruit, soft tannins and a with a spicy fin- can be drunk one glass at a time over a period of smooth, concentrated finish. weeks or months so there is no waste. The package ish. is lightweight, portable, very durable and perfect Black Box Cabernet for outdoor parties and get-togethers where peo- Sauvignon is smooth and J. P. Chenet ple don’t want to deal with glass. No special tool is easy drinking. Aromas of Chardonnay is a required to open them. Perhaps the best reason to blackberry, ripe olives and fruity wine dis- try boxed wines now is their increasingly excellent toasted oak are complemented playing aromas quality. Here at the co-op, we have quite a few by flavors of dark cherry with chocolate. The full body of tropical fruit excellent boxed wines available on the wine end- finishes long with rich chewy tannins. It’s a great and flavors of cap facing the cash registers. Do yourself a favor Cabernet for accompanying roasted beef or dishes with ripe peach and and try one of these great wines. full flavored sauces. apple with a clean finish.

Comfort Food—Grilled Cheese Sandwiches by Greg Flores, Cheese Buyer

The grilled cheese one side each of the two slices of Sunbeam bread. Grilled Cheese Ideas sandwich has My sister, brother and I, waiting not so patiently for Halve one bolillo or telera bun. Spread softened goat always been a our gooey delight, would become more and more butter on the sliced side. Toast buttered side up in favorite of mine. anxious with the unwrapping of each slice of Kraft oven until butter melts. Then lay across the top slices Every time I bite into cheese. We knew that it would not be long before we of monterey jack and queso fresco. When the cheese one, each chew would be enjoying our simple little pleasure. has melted and bun toasted, pull the slices out of the evokes memories of Grilled cheese sandwiches were a treat for us oven. Top with cooked chorizo and pico de gallo. Or a warm kitchen and because mama would never run the stove during the top with a pineapple/mango salsa and serve with mama hurriedly warm times of the year. Growing up in Southeast sliced jicama and lime as a side. Horchata or a Carta lathering butter on Texas, that left us little time to partake in such a sim- Blanca would go great. ple but oh so satisfying dish. Those days are a distant past, Take two slices of whole wheat bread. and as I have grown up, so has Butter one side of each slice with softened the grilled cheese sandwich. It butter. Sandwich between the two slices of has acquired names such as bread, slices of smoked cheddar and toastie, quesadilla, and panini. ripened pear. With the buttered sides on Today there are restaurants and festi- the outside grill on a heated pan until the vals that venerate this once “on second cheese has melted and bread is toasted. thought” sandwich. The choices of bread, You can replace the ripened pear with an sides, and the way they are served vary just as heirloom tomato. Add bacon to either much as the choices of cheeses. There are sandwich- variation. Apple cider or a nice bourbon es made with Grayson, short ribs, arugula, apricot would go great. puree and served on cinnamon raisin bread. Or made with gorgonzola, spiced nuts and honey. Sides can include potato chips, tater tots, fresh pears or Halve a baguette. On the sliced side, lay across slices olives. And drinks range from root beer to a glass of of mozzarella and provolone. On top of the pro- a French Pinot Noir. volone sprinkle freshly chopped oregano, rosemary However many variations there are to this clas- and basil. Toast in oven until cheese has melted and sic sandwich, I always when in need of comfort, turn bread is toasted. Add chanterelles or morel mush- to two slices of white bread, american cheese and rooms. Garlic would be nice too. A hazelnut Italian butter. soda or a would go great.

Page 12 The Wheatsville Breeze, November, 2008 Buying Bulk Foods in Bulk Quantities and Storage Techniques by Allen Schroeder, Bulk Buyer

Your Wheatsville Bulk Foods How much of a value can it be? 4. What additional measures should I take to Department is doing very As I mentioned in a previous article, just buying from help my food last longer and be bug-free when I brisk business lately. the bulk department for most of your organic staples open it up? For really long-term storage, you September’s year to year and treats is a sure way to save yourself mucho should take some extra steps, otherwise you may comparisons beat last year’s moohlah over time. Add to that a 5% special order dis- open a container that has gone bad or be greeted by 31%. And that was 13 % over the previous year. I count (10% for orders $200 or greater or on Owner with a flurry of critter activity. When we respect attribute this growth in part to the increased sales of Appreciation Days) and you’ve got yourself a nice sav- our environment and don’t poison it, we uninten- whole and boxes of bulk foods. As you can imag- ings. You can almost compete with the price of lower tionally make it easier for insects to hitch a ride. If ine, most of what people are buying this way are the quality conventional foods. Most all of our foods you find evidence of bugs in your food don’t let it staple foods: beans, rice, other grains, flour, cornmeal are organically grown. take you by surprise or gross you out. They won’t and pastas. So if you find the space to hold some backstock, go hurt you. Some cultures on this planet eat bugs. In this article I will explain the ease of making ahead and give it a try. Most bulk foods come in a 25 You should assume all organically grown foods these types of purchases, the savings potential and I pound or box. Each takes up about 2 square feet of are likely to contain a trace of other beings in it or will share with you the various storage techniques that space. So 5-6 staple foods would fill the floor of a eggs. Better than traces of nasty toxins. So, you can be used. pantry. have a few choices. Excluding oxygen is one way to take care of the critter issue. Any adults die and Why do I want to store extra food? Example of value: Bulk organic oats are $1.29/lb. A 25# or 50# bag is $1.22/lb and then with a 10% discount any eggs become unviable. The dry ice method is Ask yourself this question! Why would I want to go to you pay $1.16/lb. one way to exclude oxygen in a bucket which the trouble of handling extra food in my house? For Another example: Organic Pinto Beans (in October they you’re about to seal. You put a piece of dry ice, some, it’s not a hassle, it’s just managing your house- were $1.19/lb. A 25# bag with 5% special order dis- about the size of a quarter, on the top of the prod- hold food a different way. If the answer is to save count comes to $1.13/lb, with 10% you’ve got it for uct. As it sublimates (goes from a solid to a gas, money, then the only backstock you need is a bag or $1.07/lb. bypassing the liquid phase) the CO2 sinks to the box each of your favorite staples. You don’t have to So on those two items, if you go through 4 a year, you bottom and the oxygen is forced upwards. I’ve worry about the more complicated methods of “put- can save $28.00! heard it described as burping the container. The ting food away,” giving them a semi-permanent seal, lid will swell a little. Then you lift the edge and let or attempting to manage the emergence of pests. Most Long Term Storage of Staple Foods out the oxygen. It swells a little more and you lift the lid edge again. You repeat this process until people manage their backstock this way. They use it so It’s time to ask yourself a few more questions. quick (within 3-6 months) that it’s not likely to go bad. the container stops swelling. You then have a con- tainer void of oxygen. Another way to guarantee Minimal effort should be taken to securely close the 1. What do I store? This is mostly a personal preference. no bugs and longer life is to freeze your food. If bag or box after every dip into it. Transferring the Do you and your family like lentils, or do you prefer you freeze it until you’re ready to use it, great. If whole purchase into air tight is another popular split peas, pinto beans or red chili beans? Do you like you only have room to freeze your food tem- storage method I hear about. They store well in the long grain brown rice or white basmati? Do you want porarily, freeze for a few weeks to kill all insects. pantry area. If you don’t have a pantry, maybe you can to grind your own flour from whole wheat berries or An exposure of 2 to 3 days to temperatures of 5°F construct one somewhere on your property. buy the flour? A customer shared with me that a 50# or lower kills the more susceptible stages (larvae Remember: cool, dark and air tight. bag of berries produced 152 cups of flour. Come up and adults), but eggs require longer to kill (3 But, if you want to put larger amounts of food with your list and I will compare it to what is available weeks). Be careful when taking food from the away because of your concern about a future interrup- from my sources. Many people are storing cases of gro- freezer. Cold product condenses the moisture in tion in the movement of our nation’s food supply, cery items and spices too. you’ll want to: 1) get to know your neighbors, 2) start a the air and if you you break the seal while still cold, the product will get damp and you’ll have to garden now, or join a neighborhood community gar- 2. How much should I buy? This is an exercise all food use the food right away. When removing prod- den, 3) learn how to really “put food away,” treating storers have to go through. Either make an intuitive ucts (like grain) from the freezer, allow the prod- the food in some manner, and making that semi-per- guess or figure out the details on paper—each month uct to come all the way to room temperature and manent seal. (Note: Even though you will be putting we go through this many pounds of beans, so many make sure any condensation has evaporated away food, that doesn’t mean you shouldn’t break the cups of rice, this much flour, item by item, month by before opening or placing into another storage seal and use that food. Until the you-know-what hits month. This involves discussions related to setting area. the rotating metal devise, it’s best to keep all your food menus, portion control, and ultimately a cost analysis. in constant rotation, always refreshing your back- After all this data is condensed, you can then decide There are a couple of other methods I’ve heard stock.) With this system you will have the newest, how many months or years worth of food you want to about that don’t provide a permanent instant kill, freshest food stored and you’ll get lots of practice treat- store. There are many theories about how long an eco- but go a long way toward controlling the emer- ing your food in the mean time. nomic collapse could last, but no one can know for cer- gence of any bugs. Diatomaceous earth is a fine, tain. I would ask other food storers what they think, The approximate life of stored food sharp desiccant powder. That is, it will cause any join a food storers’ online forum, or join or form a bulk bug to dehydrate as it begins to move. I don’t (if kept cool, air tight, treated and/or in a vacuum or buying food club. I do business with several of these co- have the space to explain the use of in this article frozen). ops. so you will have to do some research before using diatomaceous earth. Another method is the use of • Shelled nuts, and some powders, like flour, should 3. What kind of containers will I use? Besides the orange oil. This can be bought at any garden cen- be consumed within 6 months to a year due to the counter top or working straight out of the bag method, ter like The Natural Gardener (love that place). exposed high oil content. the three main systems I’ve heard being used are: The volatiles permeate your food and prevent the • Fantastic Food mixes and the Taste Adventure mixes 1) The bag vacuum sealer devices. At Ace Mart they emergence of bugs, mold, and mildew. Just a are great to have on hand and can last up to 3 years. cost about $199.00. You get a pump and a set of bags. • Brown rice, 1-2 years Once vacuum-packed, the food can then be stored small amount rubbed around the inside rim of whatever container you use will be sufficient, • Beans, whole grain berries and groats, white rice, 3+ anywhere cool and dark. I’ve heard tell of a vacuum years. device that has a modification to form a vacuum in according to a chemist I know. Ball Jars. Now that would be a great set up. So there you have it. Come by and talk to me How to make the purchase 2) The sealed bucket. As I stock products that come in or call if you want more info on these methods. buckets, I mostly generate either 15lb or 35lb size, I’d love to talk to more of you or read your e- It’s so simple. You just call or come by the store. Have food-grade, white buckets. I go through a lot of nut mails about what has been successful for you and one of our Grocery staff quote you the most recent butters and I never have to throw the used buckets your attempts at storing food—tell me also how price on whatever it is you’re considering. Once away—people are always asking for them. As long as deep your inventory will be, months worth or you’ve decided, then all we need is your name and the bucket lid still has a gasket in it and it snaps years worth. I’ll then share what I learn from you phone number. Then we order the product. A lot of down well, it should be fine. I have yet to find a (without using any names) with everyone via The our products only take 3 days to arrive but others can source for new buckets. When I do I’ll let you know. Breeze. take 7 -10 days. We will call you when your order is 3) 55 gallon drums. You can store whole unopened bags I too am of the opinion that things will get ready and you pay when you pick it up. With the or products you’ve sealed. The one customer I know worse before they get better. But that’s just me remodeling going on, our backroom space is more that uses this method told me that after loading, he seals the rim with wax to cut off any chance of air and my crazy ideas. cramped then it was before, so we ask that you come exchange or bugs getting into it. See you on the bulk aisle, Allen pick up your order as soon as you can.

The Wheatsville Breeze, November, 2008 Page 13 Finding Love on the Internets by Aldia Bluewillow, Breeze Editor

Yes, I admit it. I’ve been cruising the internet looking an eye infection, too! She took me to see Jasper for love. and he was beautiful! He was extremely shy As I reported in the March Breeze, I adopted a but he liked being held. He was very sweet and cat from the Town Lake Animal Shelter. Caius Merlin sooo fat; I loved him at first sight. Britannicus is doing splendidly. At the shelter he was I excitedly filled out the adoption applica- known as shy and reclusive, but he has blossomed tion as the volunteer looked through Jasper’s into a sociable, well-adjusted pal. The only thing that records. Then she gave me the bad news— bothered me is that he had lived all his life with his Jasper is FIV+. She said that I could not adopt brother before being given up to the pound. Since I him since I had a FIV negative cat at home. I am not at home many hours of the day, I was con- felt crushed. And since I had handled a sick cat, cerned that he might be lonely. I couldn’t be allowed back in the rooms with A friend of mine told me she had been looking the well cats. I left with tears in my eyes. long, healthy lives. Cats kept indoors have few on www.petfinder.com and had found a mother and After several days of moping around, I got a call opportunities to pick up diseases which could jeop- daughter pair of Maine Coons at a rescue shelter. So I from Janet, the cat-knowledgeable volunteer at ardize a weakened immune system. went to the website and did a search for a large male Lifelong Friends. She told me that since FIV is not After considering all the information, love cat and was shown many, many cats available for res- easily spread except by deep bites, that having a posi- trumped caution, and I went to went to pick up cue in central Texas. For several evenings, I looked at tive and negative cat in the same home is not a prob- Jasper. I learned that he had been found as a young photos and read descriptions of cats. I was particular- lem unless they fight violently. Since Jasper and Caius feral cat and had been at the shelter for 2 1/2 years. ly drawn to the picture of a sweet-faced long-haired are both very mellow neutered males, it was possible Janet had slowly gotten him used to being around gray cat named Jasper. people, but he is still very shy. However, he loves He was described as shy, other cats and is very sociable with them. but very loving after he On the ride home, he was completely silent. Not gets to know a person. one cry, no purring. When we got home, I closed him He also gets along well in the bathroom to keep him separated from Caius at with other cats. I decided first. I left Jasper in the carrier with the door open, to take a trip out to the with food and water just outside, and a litterbox in Lifelong Friends shelter the bathtub. I alternated cooing affectionately to both in Lago Vista to meet cats so no one would feel left out. Caius sniffed him. around the closed door but didn’t seem perturbed. Wow, did they have Jasper sat in his carrier and wouldn’t come out. I a lot of cats! They are a finally lifted him out and cuddled him and he was no-kill shelter, so nobody shaking with fright. leaves unless they get Over the course of the next two weeks, he slowly adopted. The special cat- came out and made friends with me. I spent a lot of knowledgeable volun- time petting and combing and talking to him. Then I teer was not working would go pet and comb and talk to Caius and let him that day so they invited sniff. By the time the bathroom door was opened on me to look around to see week three, they were already familiar with each if I could spot Jasper. other’s scent. They had three rooms It was a slow process but eventually Jasper and a patio area full of relaxed and let himself turn into a total love muffin. cats, so I looked at hun- He sits on me when I read or compute and snuggles dreds of cats, but no in with me every night. He and Caius Merlin play Jasper. I tried to open together, groom each other, and all round enjoy each myself to the other cats other’s company. They are adorable when they cud- to see if any one of them dle up. made a love connection but it wasn’t happening. to adopt Jasper. She gave me some websites to learn From the “Running of the Bulls” stampede to the The volunteer found Jasper’s records and came more about FIV and I learned that FIV cannot be food bowl every morning to the head bumps under to tell me that he was in isolation for an eye infection. transmitted by sharing a litterbox, eating or drinking the chin as we go to sleep, I am thankful every day I felt déjà vu remembering my search at Town Lake out of the same bowls, or playing together. Many for these rambunctious boys. They seem pretty shelter—Caius Merlin Britannicus was in isolation for FIV+ cats never have any symptoms and can lead happy to be with me, too! Ellen Feldman Massage Therapy * Swedish * Reiki * Polarity * Shiatsu * Aromatherapy by appointment 451-5045

FREE MAMMOGRAMS for Low- Income Women The Community Women’s Wellness Center offers free breast exams and mammograms to low-income women 50 and older, residents of Travis County, with limited or no health insurance. Women receive comprehensive breast examinations, learn how to do breast self-exam, and get blood pressure & weight checks. Call 232-4707 for eligibility and appointments. A project of the University of Texas School of Nursing.

Page 14 The Wheatsville Breeze, November, 2008 Human Power-The Well-Behaved City Cyclist by Amy Babich

A few blocks from where I live, there’s a half block of sidewalk that gets very busy perish, but let’s not be in a hurry about it. Let’s at peak hours. At these peak hours, the sidewalk is used for recreation by several slow down and live while we can. small children with scooters and tricycles. They race from one end of the half If you happen to be a fairly clueless pedes- block of sidewalk to the other, stop at the curb (which has no wheelchair ramp), trian, bicyclist, or motorist, take heart. If you’re turn around and race back again. They often do this for an hour or more at a time, even halfway willing to suspect yourself of not shouting the whole while. It’s an amazing amount of life crammed into half a knowing all that can be known, you’re already block of sidewalk. on your way to becoming streetwise. The trick is Once the children are large enough to ride bicycles, they will presumably to become observant (easier said than done), to move into the street. Sidewalks aren’t really for bicycles, or even for scooters; pay attention, to learn, to think about how you they’re for people traveling on foot. Not everyone realizes this. Some people think move in relation to other people and objects, and that bicyclists are supposed to ride on the sidewalk. While it’s legal to ride a bicy- about what you can do to make the streets safer cle on many sidewalks in Austin, including the narrow sidewalk in front of and less stressful for everyone. You can’t maximize your own safety while endan- Wheatsville, it’s not always a good idea, In the first place, the sidewalk is really for gering other people. Not only is it unethical, it just doesn’t work. pedestrians. Bicyclists should always yield to pedestrians on sidewalks. A bicyclist Aside from learning by observation, you can learn a lot from on a sidewalk, should dismount and walk the bicycle, if necessary, to avoid bicycleaustin.info, from reading a book such as The Art Of Urban Cycling, by crowding and scaring pedestrians. As bicyclists, we know what it’s like to be terri- Robert Hurst (overall a very good book, but be warned that Hurst, a former fied by a car veering too close to us. We shouldn’t visit this unwelcome experience Chicago bicycle messenger, presents bicycling as more dangerous than it need to on pedestrians. In the second place, bicyclists are often hit by cars when moving be), or taking a bicycle safety course from Mellow Johnny’s downtown, or the from the street to the sidewalk or vice versa. Yellow Bike Project, or the UT bicycle program. There are more bicyclists on the streets of Austin than there used to be. Some I must add another sad note. Another bicyclist was killed at the end of of the new bicyclists are refreshingly well equipped and well behaved. But others, September, hit by a car while riding in the predawn dark without lights or reflec- alas, are not. With the surge in bicycling has come, predictably, a surge in very ill- tors. His name was Christopher Davis. His friends loved him, and were horrified advised bicycling. at his sudden and unnecessary death. They invited bicycle safety experts to speak People learn to walk and ride bicycles when we are young children. We all at his funeral. Winter is coming. We all need to have lights and reflective gear on know how to walk, and most of us know how to bicycle. That is, we are able to our bicycles. I will be walking in the dark quite a lot this fall and winter. I’ll be balance on our feet or on a bicycle. But there’s actually quite a bit more to know wearing a reflective vest with lights. about both walking and bicycling. First, there is ergonomics. Most of us don’t Help Austin become truly cool. Do your traveling by human power and buy stand or walk optimally. I certainly don’t, but I didn’t find this out until I was your fuel at Wheatsville. Wear your lights at night, and we’ll all see each other on about 50 years old. I’m working on it now, and making progress. In the realm of the streets. bicycling, I now ride a compact wheelbase recumbent, and I have not fallen off in ______the last 12 years. This is a much better record than I was ever able to sustain on the mountain bike I used to ride. Some people say that falling off is part of bicycling. I After having a close call with an unlit Segway rider at dusk, I’d suggest that riders of all disagree. Falling off is part of bicycling as a child, certainly, together with falling small, fast-moving scooters, skateboards, bikes, and Segways wear a light or ar least reflec- down while running and falling out of trees. Children fall down quite often. tive garments. As a pedestrian, if I could see you coming, I’d have a chance to get out of Children are short and light, and don’t usually get hurt when they fall. Middle- your way. As a driver, I don’t want to hit you when you zoom invisibly behind me as I’m aged adults should avoid falling down. backing up.— Aldia, ed. Besides ergonomics, there is dealing with traffic—car drivers, other bicyclists, and pedestrians. The well-behaved city bicyclist must avoid threatening pedestri- ans while fending off the deadly cars. It is challenging, like being a superhero with Are you our MySpace friend? a force field. We bicyclists have to learn to control our force fields properly. http://myspace.com/wheatsvillecoop Otherwise we wind up causing stress, havoc, and pain instead of spreading sweetness and light. We need to keep spreading sweetness and light, for incivility (Check out our videos! We've uploaded two of our television commercials including and callousness are growing in concert with the population and the temperature. one from a few years ago featuring our friend Toni Price!) Let’s learn to treat each other respectfully. It’s sad that the car culture, the unlovely “American love affair with the auto- mobile,” has left us with dangerous streets and aggrieved attitudes. We live in a beautiful place, although climate change may turn it into a desert. Let’s not hasten the process. Someday the earth will be uninhabitable, and someday we will all

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