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CHANGE SERVICE REQUESTED A PUBLICATION OFWILLY STREETCO-OP, MADISON,WI VOLUME 41• ISSUE4•APRIL2014 WILLY STREET CO-OP Grass-Fed Attorneys MISSION STATEMENT

The Williamson Street Grocery Co-op is an economically and Reader environmentally sustainable, coop- eratively owned grocery business Published monthly by Willy Street Co-op that serves the needs of its Owners 1221 Williamson Street, Madison, WI 53703, 608-251-6776 and employees. We are a cor- Nelson Donovan Dan Krause EDITOR & LAYOUT: Liz Wermcrantz ADVERTISING nerstone of a vibrant community : Liz Wermcrantz in south-central Wisconsin that 100% local-sourced COVER DESIGN: Hallie Zillman-Bouche provides fairly priced goods and Trusts SALE FLYER DESIGN: Hallie Zillman-Bouche services while supporting local Wills GRAPHICS: Hallie Zillman-Bouche and organic suppliers. Probate Services PROOFREADER: Valerie Secaur

Estate Planning and Administration RECIPE SELECTION: Serenity Voss Asset Protection SALE FLYER LAYOUT: Liz Wermcrantz WILLY STREET CO-OP Nursing Home Expense Planning PRINTING: Wingra Printing Group BOARD OF DIRECTORS The Willy Street Co-op Reader is the monthly communications link among the Marti Ryan, President Co-op Board, staff and Owners. It provides information about the Co-op’s services Holly Fearing, Vice President Courtney Berner In Oregon, Wisconsin and business as well as about cooking, nutrition, health, sustainable agriculture and more. Views and opinions expressed in the Reader do not necessarily represent those Rick Bernstein Co-op Members, Organic Wisconsinites, Family Men. Practicing estate planning of the Co-op’s Directors, staff or Ownership. Acceptance of advertising does not indi- Dawn Matlak and probate law since 1999. cate endorsement of the product or service offered. Articles are presented for informa- Karen Bassler Housecalls Available tion purposes only. Before taking action, you should always consult a professional for Mike Engel Daniel Ramos Haaz (Additional Charge Applies) advice. Articles may be reprinted with permission from the editor. Get your affairs in order. Protect your SUBMISSIONS BOARD CONTACT INFO: assets. Disinherit that special someone. All advertising submissions must be reserved and arranged with the editor by the [email protected] 10th of the month previous to publication. All advertisement copy must be submit- [email protected] (includes Call Now ted by the 15th of the month. Submissions should be emailed to l.wermcrantz@ the GM, Executive Assistant and 608-268-5751 willystreet.coop or mailed to Willy Street Co-op according to submission require- Board Administrator) ments. BOARD MEETING SCHEDULE CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800 April 15th (Willy East) BUSINESS OFFICE: 608-251-0884 May 20th (Willy West) FAX: 608-251-3121 June 17th (Willy East) SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450 July 10th (Annual Meeting & Party) GENERAL E-MAIL: [email protected] July 15th (Willy West) GENERAL MANAGER: [email protected] August 19th: Board Meeting and EDITOR: [email protected] Special Membership Meeting (Willy PREORDERS: EAST: [email protected]; WEST: ws.preorders@ East) willystreet.coop September 16th (Willy West) WEBSITE: www.willystreet.coop October 21st (Willy East) (All regular meetings are held in the BOARD E-MAIL: [email protected] Community Room unless otherwise noted. All STORE HOURS: 7:30am to 9:30pm, every day meetings begin at 6:30pm) East Juice Bar: 7:30am to 6:00pm; West Juice Bar: M-F: 7:30am-7:00pm & Sat-Sun: 7:30am-6:00pm. Deli: 7:30am to 9:00pm Seafood Center–East and West: Monday–Saturday, 8:00am to 8:00pm; Sunday, 8:00am to 6:00pm.

IN THIS ISSUE 3 Customer Comments 8 Eggs 13-16 SPECIALS PAGES 4 Business Matters 8 Replacing Eggs 17 Earth Week Information 4 The Board’s Annual 8-9 Natural Egg Dyeing 18-19 Locavorism Points and Retreat Counterpoints 10-11 Backyard Chickens 5-6 Community Room 20-21 Bulk Aisle Cooking 11 MOSES Conference: Calendar—West Permaculture 22-23 Tea Time 6-7 Roots to Ramps 12 New Products 24-26 Recipes and Drink 7 Earth Month in the Recommendations Bulk Aisle

2 Willy Street Co-op Reader, april 2014 CUSTOMER COMMENTS

SUSPENDED COFFEE never seem to be able to find what I make those arrangements. Write Us! Q: I just learned of this move- need there but at least it’s something If there are products that you are We welcome your comments ment, which is kind of a way for indi- and a lower risk than other choices. used to purchasing, and you are un- and give each one attention vidual customers to “pay it forward” Now on top of new material & able to find them, please ask. It’s pos- and serious consideration. to the less fortunate. I’d like to sug- construction fumes everyone wants sible that the product has been moved Send them to customer.com- gest that we consider participating. to make east side just like it. I’m or that it’s placed in a different area at [email protected] or fill thesuspendedcoffees.wordpress.com/ so saddened by this there are not Willy West than where it is at Willy out a Customer Comment form participating-cafes-americas/. words. I’m happy the co-op is thriv- East. For shoppers coming from out of in the Owner Resources area. A: Thank you for passing on in- ing and the rest of the members are town, we highly recommend calling Each month a small selection is formation about the Suspended Cof- happy and supporting it but this ahead if you are looking for a special printed in the Reader. The rest fee Movement. It looks like a really long-standing member grieves the product. You may also order certain can be found in the commons neat program that provides a way for loss of her only food safe haven and products by the case, even if it is one or in the binder near Customer people to pay for other people’s drinks fears for the future. End rant... of the products that is not currently Service. Thank you! who are in need. At this time, with our A: Thank you for patience while available at our stores. Contact Willy remodel project in the works, we are we complete our remodel, which is East at 608-251-6776 and Willy West GENDER NEUTRAL not in the position to investigate the lo- estimated to be a ten-month project at 608-284-7800 to ask about certain BATHROOMS gistics of tracking suspended beverage in total. Pertaining to the air quality, products. Q: I was appalled to read that purchases any time soon (it’s trickier we are working with Sustainability We hope that these suggestions in your east side store remodel, you in establishments where the payment Consultant Kelly Humphrey to en- help make the remodel period more now plan to have three “gender- transactions do not happen right at sure our internal staff, contractors and manageable for you, and that when the neutral” bathrooms. You say this the beverage counter). That said, it subcontractors are meeting our indoor remodel is complete, you can begin to is due to “member input.” So is definitely a program that our staff air quality management plan, which enjoy the fruits of our efforts. -Kirsten here’s my question: did you solicit in Brand Management finds intrigu- follows the Leadership in Energy and Moore, Director of Cooperative member input, or did you merely ing, and we will keep it on our radar Environmental Design (LEED) certi- Services respond to people who complained? as a possible endeavor for the future. fication framework and includes using I’m guessing the latter, in which -Kirsten Moore, Director of Coopera- zero-VOC finishes whenever possible, NEW TURKEY CASE case it is completely ridiculous. tive Services isolating and ventilating exhaust from Q: You need a new turkey case Likely you didn’t get any comments the few low-VOC products used as at Willy East. The shelves are a that you really liked gender-SEP- COFFEE FILTER PRICES well as machinery and other gas-fueled major PITA to dig through! ARATE bathrooms. Why would Q: I have been a member since tools, isolating and cleaning (before A: Yes we certainly agree! A you? It’s a no-brainer. If you have 1974. I went to buy #2 coffee filters and after) construction zones located new means of merchandising turkeys the money (it’s our money after all, and the cost for 40 filters is $7.26. in occupied spaces, and scheduling is planned for our renovation. This since we’re alleged to be “owners”) This is not acceptable. Please remem- construction activities to occur only frustration should be behind us! –Dan to do three bathrooms, how about ber on whose backs you are building when it is most safe for the occupants. Frost, Store Manager–East this? one boys’ bathroom, one girls’ your “legacy in the community.” For those who might still find bathroom, and one gender-neutral. Shame on you! shopping at East difficult, we recom- MATERIAL REPURPOSING Women I’ve talked to don’t want to A: Thank you for your comment. mend our We Shop, You Pick-Up Q: Is any of your recycled stuff share a bathroom with men if they We currently offer four different #2 program. You could do your shopping (wood) being donated to Occupy have a choice, and unless you are coffee filters. Prices for these range remotely, and pick up the groceries Madison? I don’t know what you’re going to have urinals in all three from $2.99 for 100 to $7.25 for 40. The you ordered at the Customer Service recycling but I’d like for you to “gender-neutral” bathrooms, your difference in price stems from what desk. Contact orders@willystreet. contact Occupy Madison—let them new setup will consume a lot more they are made from and whether they coop to inquire about the details of know what you’re recycling—see if water. Please rethink this. are reusable or not. I suspect, based the service. You may also designate a they can use any of it. A: The input we received from on your comment, that you may have shopper to get your groceries for you A: We are working to place all us- Owners regarding bathrooms has grabbed the Melita Bamboo Filters that by issuing a temporary shopper card able material to folks and businesses been ongoing. Our decision came do retail higher than the unbleached that authorizes a specific person to use that have a future use for them. Our from Owner input we have been col- paper-based filters. If you purchased your Owner number in your absence to goal is to recycle/repurpose 95% or lecting over time as well as ongoing these and are dissatisfied, please bring purchase your groceries. Contact ora@ greater of our materials. –Wynston staff discussion as to ways we could them back in for a full refund. Thanks willystreet.coop if you would like to Estis, Operations Manager improve this area of our store. Please again for your comment. –Patrick note that each of the three bathrooms Humiston, Grocery Manager–East LOCAL PARTNERS IN GROWING HEALTHY FAMILIES are three private and separate rooms, they are not stalls. No one will need AIR AT EAST to share the bathrooms with anyone Q: So sad how everyone voted to else while using them. There will be destroy the eastside coop like this. no urinals in the bathrooms, and we I know it’s an “improvement” to will be furnishing each bathroom with everyone else but for what it’s worth low-flow, dual-flush toilets to con- it was the only place I could find food serve water. Our reason for deciding safe for me and drive 1.5 hrs each to have all three remain gender neutral week to shop here. Now due to con- are two-fold: less waiting time to use struction fumes etc. I can’t even walk the bathroom since other rooms will in without a problem, without gloves, be available, and fostering a consumer air filters & portable purifier. Been and workplace experience that is truly off and on stuck in bed for weeks www.sproutingacres.com www.turnstonefarm.com inclusive of all identities. -Kirsten partly due to increasing lack of safe Certified Organic vegetable CSA - Sprouting Acres food sources for me. West side does Moore, Director of Cooperative Ser- Organically fed & pasture raised eggs, pork & poultry - Turnstone Farm vices not work nearly as well for me and I

Willy Street Co-op Reader, april 2014 3 GENERAL MANAGER’S REPORT BOARD REPORT Business Matters The Board’s Annual Retreat

pring has move to the central office from our arch 14th The 2014 retreat had four goals: sprung three current locations, resulting in and 15th 1. Assess and align the Board of Direc- at long greater synergies and efficiencies for your tors’ interpretation of our goals, Slast! As I those teams and the Co-op as a whole. M Board of mission, and purpose. listen to the birds Directors met for our 2. Identify strategic priorities from our chirping outside THIRD STORE TASK FORCE annual retreat. The re- goals, mission, and purpose. my window, a line The Board received a recommen- treat is an opportunity 3. Create a plan to achieve the strategic dation from the Third Store Criteria from Mary Oli- by Mike for us to think strate- priorities with the General Manager by Anya ver’s “Such Sing- Task Force, and is expected to make gically, build skills, and her team. Engel, Board Firszt, ing in the Wild a decision about whether or not to and share perspective. 4. Clarify criteria for vetting growth Member General Branches” comes accept the recommendation at this The extended meeting opportunities that will best serve the Manager to mind. month’s meeting. Stay tuned for more time allows us to have Owners. information moving forward. more intense deep It was spring conversations. GROWTH and finally I heard him STRATEGIC DIRECTION Typically, we meet all day on a Your Board thinks about growth among the first leaves— FROM THE BOARD Saturday. This year we extended our more than you might expect. In 2013, then I saw him clutching the limb The Willy Street Co-op Board of meeting time to the Friday evening our retreat was a collaborative discus- Directors held a strategic direction before. Friday we met from 4:30pm to sion with about 60 individuals from in an island of shade setting retreat in the middle of March. 8:30pm at The Mermaid Cafe. Satur- 24 cooperatives. We talked about with his red-brown feathers The four key areas the Board would day we met from 9:00am why growth matters, what successful all trim and neat for the new year. like the organization to focus on are: to 3:00pm at the University of growth looks like, and how coopera- engagement/participation, strategic Wisconsin Union South. The partici- tive leaders engage Owners and the I am relieved that the long winter growth, sustainability, and leadership/ pants were the entire Board of Direc- community. Opportunities to expand has passed, as I’m sure we all are! innovation. I will take these priorities tors, General Manager Anya Firszt, healthy, local, sustainable food and The influx of new energy that spring and work on drafting a strategic plan Board Administrator Dan Neely, and the cooperative business model to new brings is especially welcome with all for the next three-to-five years. You’ll two consultants. areas are exciting. The Board of Di- of the projects that we have going on be hearing a lot more about these rectors wants to be sure growth flows here at the Willy Street Co-op. in the weeks and months to come, CONSULTANTS with our values. including at the Annual Meeting & This year our consultants were Our stated goal is to have a strate- WILLY EAST REMODEL Party on July 10th. Brian McDermott and Gerry Sexton of gic plan and road map for implemen- As you all know, construction GrowthWorks. They came to us highly tation to share with you at the Annual is in full force at Willy East. Center PATRONAGE REFUNDS recommended from Seward Coopera- Meeting and Party. Mark your calen- store work is the most disruptive for Remember to use your patronage tive Grocery and Deli in Minneapolis, dars for Thursday, July 10th. you, our Owners. Thank you for your refund before the June 15th deadline! MN. Specific experiences we wanted patience as we keep moving forward! Owners are welcome to donate their to draw from were measuring our triple NEXT MEETING We plan on finishing construction on patronage to CHIP or Food Co-op bottom line and strategic meaningful The next Board of Directors Meet- the center store sections by the end Initiative (FCI) at the register… growth. Willy Street Co-op does many ing is April 15th, 2014 at 6:30pm. Lo- of May. If you haven’t checked out or use it to pick up a little treat for things beyond selling good food. How cation is scheduled for Willy East but Willy West, this may be the perfect yourself! By law, if your credit isn’t we measure those and notice trends is may be moved due to the remodel— time to do so! The friendly staff in used by June 15th, 2014, the Co-op not always easy. The Board of Direc- please check the Willy Street Co-op Middleton are ready to meet any of must record the amount of your store tors is determined to keep environ- website calendar for the right location. your needs. credit and retained patronage equity ment, community, workplace, and To contact your Board of Direc- as income and pay the necessary taxes Owner satisfaction all part of how we tors, email all-board@willystreet. CENTRALIZED OFFICE on that amount and your refund is of- measure success. coop. We have a signed lease for a cen- ficially forfeited. tralized office space located at 1457 East Washington Ave. This month will be a flurry of preparations to Camp Green Star Skupniewitz Painting & Wallpapering make the space ready for occupancy Urban Farming for Kids Serving the Madison area since 1954 by our target move-in date of May 1st. A variety of administrative teams will Gardening Ages 7-­‐13 Interior Painting • Wallpaper Hanging & Removal • Wall Patching

Chickens Healthy Top rated Madison area painting contractor on Angie’s List since 2010 Snacks A+ rating with the Better Business Bureau Hands-­‐on 10% Discount* for Willy St. Activities Outdoors “No VOC” Thomas “Bud” Skupniewitz paints Co-op Members.

Run, Play Prairie 608-224-1904 available *One per household [email protected] Experienced Sustainability Teachers Free estimates in the Madison area www.camp-­‐green-­‐star.com View my artwork at: www.clineartworks.com 608-­‐206-­‐0641

2818 Skup Willy Ad.indd 1 11/21/13 12:03 PM 4 Willy Street Co-op Reader, april 2014 Willy west class calendar pastry cream. Skills in working with a This class is $10 for Owners and $20 knife and fresh fruit, baking pie shells for all others. C A L E N D A R CALENDAR For all classes, the cost for Owners is $15, and $25 for all others, unless and decorating and finishing the tart otherwise noted. Payment is required at registration; please register by will also be included. For a complete GLORIOUS GREENS stopping at the Willy West Customer Service desk, or by calling 608.284.7800. For more information about individual activities and description of each class in this series, Monday, April 14th, 6:00pm– classes, see willystreet.coop/calendar. see www.willystreet.coop/calendar. 8:00pm. Sick of your same old salad?

Refund Policy: Registration for classes that Willy Street Co-op cancels will be refunded in full. Jazz up your relationship with greens Individuals who wish to cancel their registration for classes must contact Customer Service with 72 A COMPLETE INDIAN MEAL in this class! Join Hallie Klecker, hours notice to receive a full refund. No refunds will be given for cancellations within 72 hours of a Monday, April 7th, 6:00pm– cookbook author and Certified Nutri- class. In order to cover costs incurred, there are absolutely no exceptions to the Refund Policy. 8:30pm. Chef Neeta Saluja, author of tion Educator, to learn about the wide Six Spices: A Simple Concept of Indian world of greens, their jaw-dropping While Willy East undergoes a remodel, Willy East’s Community Room Cooking, presents another classic health benefits, and the many ways will not be hosting classes and lectures. Willy West’s Community Room menu of inspired dishes native to her you can enjoy them on a daily ba- is still open and holding events. homeland in India. Neeta’s informed sis. You’ll never be returning to the and interactive style creates a pleasant same old salad again! On the menu: GREEN THURSDAY Join instructor Lily Kilfoy in this learning experience along with gen- Green “Creamsicle” Smoothie, Lemon Thursday, April 3rd, 7:00pm– cooking class for kids ages 5–8. Lily erous tastings of the dishes, includ- Sesame Kale Chips, Chicken Caesar 8:30pm. This month we present Green gets kids cooking in the kitchen at ing recipes for Garbanzo Beans with Slaw Salad, Nachos with Pumpkin Thursday Panel: Kids and Sustainable a young age and introduces them to Tamarind Sauce (Chole), Puri, Halwa, Seed Pesto, and Pistachio Ice Cream. Living. Living our values and making unfamiliar foods through delectable and a cucumber, tomato and onion All recipes are free of gluten, dairy, sustainable choices for, and with, our dishes and themes, all while having a salad. soy, and refined sugar. children can be challenging—especial- hands-on fun time! Did you know that ly when juggling strained budgets and sushi means rice and not fish? Partici- INDIVIDUAL NUTRITION THE HOME CREAMERY limited time, family and community pants will learn this and much more as CONSULTATIONS SERIES: CHEESEMAKING responsibilities, and work. Our panel they snip, cut, and grate a variety of Wednesday, April 9th and Fri- 301: CHEDDAR STYLE FROM of representatives from Satara Home, vegetarian ingredients and make their day, April 25th, 12:00pm–3:00pm. CURD TO PRESS Willy Street Co-op, Half-Pint Resale, own sushi roll. This class is $10 for An individual nutrition consultation Tuesday, April 15th, 6:00pm– Growing Food & Sustainability, and kids of Owners and $20 for all others. is your opportunity to learn how the 8:30pm. Learn to make this popular the Middleton Youth Center will offer correct food choices for your body can hard cheese in your own kitchen. From their ideas on raising kids with sustain- BECOME A PIE EXPERT enhance your well-being. A one-on- curd to press we will learn to make ability in mind. Everyone is invited SERIES: SUMMER FRUIT one session with Nutrition Consultants this cheese, press it, and cure it in the to join in the discussion and share TARTS of Human Nature, LLC includes a home environment. Instructor Linda their concerns and suggestions. Free Sunday, April 6th, 2:00pm– consultation regarding your health Conroy of Moonwise Herbs will share refreshments provided. Visit www. 4:00pm. This is a series of classes de- goals and lifestyle; a health assessment information about waxing, bandaging tnsmonona.org for more information. signed for the home baker who wishes survey; and food choice suggestions and mold-ripening. Techniques such as Free for all. to improve their skills and be able to geared toward addressing health goals adding herbs, wine and natural color- make a wide variety of different types and developing sustainable change. ing will also be discussed. Samples of KIDS IN THE KITCHEN: of pies and tarts. Chef Pierre Ferland The cost is $35 for Owners and $70 finished cheese as well as cheese curds SUPER SUSHI will introduce participants to summer for all others. To register for the next will be shared. Participants will leave Friday, April 4th, 4:00pm–5:30pm. fruit tarts and give an introduction to available opening, email k.oconnell- inspired. with a culture and rennet as [email protected] or call 608- well as recipes to get them started. 284-7800, ext. 509. Individual classes in this series are $20 for Owners and $30 for all others. For Information KIDS IN THE KITCHEN: a complete description of each class in The Community Rooms are available for gallery space, private rentals, SUPER SUSHI this series, see www.willystreet.coop/ and public functions and classes. If you would like to submit a class Friday, April 11th, 4:00pm– calendar. proposal, rent the room, or show your artwork in the gallery space, 5:30pm. Join instructor Lily Kilfoy in please contact an Owner Resources Coordinator. At Willy East contact this cooking class for kids ages 9–13. START YOUR VEGETABLE Liz Hawley at 608.251.6776 or [email protected] and at Willy Did you know that sushi means rice GARDEN THIS SEASON West contact Katie O’Connell-Jones at 608.284.7800 or k.oconnell- and not fish? Participants will learn Thursday, April 17th, 6:00pm– [email protected]. For more information, see willystreet.coop/ this and much more as they snip, cut, calendar. and grate a variety of vegetarian ingre- continued next page… dients and make their own sushi roll.

Willy Street Co-op Reader, april 2014 5 8:00pm. You’re ready to have a cheese, as its taste depends almost garden but you’re not sure where to completely on the time it has aged. PRODUCE NEWS begin, or you have a garden but think From start to finish we will focus you should have done things differ- on the techniques required to craft ently. Join instructor Megan Cain of and cure this washed rind cheese at Roots to Ramps The Creative Vegetable Gardener as home. Smoking cheese at home will she talks about the four most im- also be discussed. Participants will portant elements to consider when leave inspired, with a cheese culture, starting a garden: sun, soil, size, and rennet and recipes to begin making vegetable selection. You will know cheese at home. This class is $20 for “April is the cruel- engaged. The short season for early how to put your garden in the right Owners and $30 for all others. lest month, breeding spring veggies makes them special. Not place, assess your soil, grow the Lilacs out of the only does produce grown to be eaten easiest vegetables for the beginning HERBAL FIRST AID: dead land, mixing very fresh (rather than to be stored and gardener and select the garden size BASICS AND BEYOND Memory and desire, shipped) tend to taste better—the fleet- that is right for you. Save time and Sunday, May 4th, 1:30pm– stirring ing presence of our first harvest is an money by avoiding the most com- 4:30pm. Replacing items in your Dull roots with invitation to be especially conscious of mon mistakes, and grow a garden that medicine cabinet with herbs is a by Andy spring rain.” what we’re eating, and to enjoy it fully. works. Includes instructor’s Laying liberating feeling. Learning to apply Gricevich, —T.S. Eliot, “The Those of you too anxious about tax the Groundwork Garden Workbook. herbs when you have a minor burn, Produce Waste Land” season to enjoy such contemplation can This class is $30 for Owners and $40 cut, scrape, bug bite, splinter, head- Staff–West reflect on the gentle treatment seasonal for all others. ache or other common ailment is e eating gives not only your body, but— easy and effective. Join herbalist and North- at least comparatively—your food bud- TIME SAVING COOKING certified wilderness first responder, erners get. In any case, these connections with TECHNIQUES Linda Conroy of Moonwise Herbs W are our place and time link up well with the Tuesday, April 22nd, 6:00pm– for this fun and inspiring class. We all-too-familiar with the long wait for a awareness encouraged by Earth Day, 8:00pm. Join Kirsty Blattner as she will learn about herbs for first aid warm spring day. It’s no different here which we’ll be celebrating at the Co- shares precious time saving tips, and learn to assess the severity of in Produce. While we quietly tend the op this month by (among other ways) techniques, and tools to prepare a first aid situation. The program shelves full of whatever good food we highlighting our human connections delightfully healthy meals and enjoy will culminate in a hands on project. can get from far away to sustain us, with local food producers. them, rather than being time deprived We will make herbal remedies that Wisconsin farmers plow and sow, pre- and stressed out! Participants will participants can then use to start paring for the first harvests of May and ASPARAGUS, PEARS enjoy samples, a meal planner for their own first aid kit at home. This the bounty of the summer. We all kind Though April won’t give us much one week, and relevant resources to class is $25 for Owners and $35 for of want it to hurry up. April, nonethe- new local produce, we will be featur- access more information. all others. less, is the month to welcome the return ing asparagus (as well as strawberries) of the light and the softening of frozen from the West in anticipation of what BECOME A PIE HOMEMADE MOTHER’S ground, a time marked by celebration will grow here soon (soon!). To tide EXPERT SERIES: DAY GIFTS CLASS FOR days for millennia in nearly every cul- you over, we’ll also continue to bring LEMON MERINGUE PIE KIDS ture on earth. Among the many things in some delicious fruit, including a Sunday, April 27th, 2:00pm– Tuesday, May 6th, 6:00pm– I eagerly await is the opportunity to eat range of pears from South America. 4:00pm. This class is for the home 8:00pm. Join Mary Eberle of First seasonally again. After taking every opportunity this baker who always wanted to master Step Renew, LLC for this hands-on Over the last few years I’ve tried winter to praise the Concorde as the the art of Lemon Meringue pie. Join class to learn how to make home- to keep most of my diet in line with best pear I’d ever tasted, I was sad to Chef Pierre Ferland in this hands-on made Mother’s Day gifts. Kids will what’s growing in our region right now, see their season come to a close—but demonstration. He will introduce get to make an herbal tea for mom, and it’s made me more aware of my I’d forgotten about the Abate Fetel, participants to citrus curd, using pie a sugar body scrub, and a personal- links with my natural and social envi- which is really at least as astonishing. rings and tins, meringues, and deco- ized gift certificate from the child to ronments. We’ve evolved so that our Eaten crisp, this fruit cultivated by a rating and finishing the pie. For a the mom for something special, like bodies flourish in tune with seasonal French abbot (Abbé Fetel) in 1866 has complete description of each class in extra help. Class participants will re- rhythms. Tentative and delicate early a honeyed, floral scent and flavor un- this series, see www.willystreet.coop/ ceive one of each item made in class, greens link with the life just beginning like anything else. calendar. along with a decorative basket for to bubble up from our winter slumber, the items. Class is open to kids ages and the profusion that follows gives us HOOPHOUSE-GROWN THE HOME CREAMERY 7 and up (and adults, too). the greater nourishment and variety we GREENS SERIES: CHEESEMAKING need as we become more active and It’s possible that intrepid local 401: GOUDA STYLE FROM CURD TO PRESS Wednesday, April 30th, 6:00pm– 8:00pm. Learn to make Gouda-style cheese in your own kitchen. Gouda cheese is best described as a style of cheesemaking rather than a kind of

6 Willy Street Co-op Reader, april 2014 farmers will work their magic to bring us some delicious hoophouse-grown BULK NEWS “The bulk aisle is great for my family greens. I’m most excited about the because it suits our needs sunup to possibility that we’ll see the first of the sundown,” said the mother of three. wild foods to come up here in Wiscon- Earth Week in the Bulk Aisle Lily has her bulk items grouped by sin—my favorite of which is the ramp. use in her pantry to take all the guess- If you haven’t had ramps before, you’re work out of meal planning. Lily is in for a treat! This wild leek, with its more than aware of the environmental beautiful magenta bulb, delicate stem benefits of buying bulk. “Reusing jars s misno- BULK FOOD FOR is huge. The feeling I get from know- and broad, smooth leaves, tastes like a mers go, cross between garlic and green onion. THOUGHT ing I’ve helped reduce the amount park- In 2012, Portland State University It’s delicious in salads or with eggs of landfill packaging is wonderful. ways and in Oregon conducted an intensive and mushrooms. I sauté it very briefly A There’s no reason I should be throw- driveways take the study on bulk foods and unveiled or eat it raw. I still have a jar of ramps ing away packaging every time I cake; we drive on some staggering figures. In one of I brined and fermented at the end of shop. That doesn’t make sense fis- parkways and park in their studies researchers discovered last year’s season, and they’ve made by Nate cally or sustainably,” she continued. driveways. We have that if everyone in America pur- a wonderful addition to omelettes and Smith, Willy Street Co-op sells mason our own misnomer at chased their almonds in bulk for soups. (Incidentally, the ramp also gave Grocery jars, beautifully shaped bottles, BPA- Willy Street Co-op… one month, “6,000,000 pounds of Chicago its name, via the language of Staff–West free plastic bottles and other creative the bulk aisle. “Bulk” waste could be saved from landfills.” the people living along the shores of containers that would love to house implies you have to That is no small number, neither Lake Michigan at the time La Salle ar- your bulk items. Storing your prized purchase a copious is 20,000,000 pounds—that’s the rived in the 17th century). chocolate coconut curry cashews or amount, when in fact amount of foil packaging that could favorite me-time granola in a nonde- you can purchase as POETRY MONTH be saved from landfills if Americans script vessel is a fantastic, clandestine much or as little from the bulk aisle purchased their coffee in bulk for just Speaking of language (ha!)—and way to keep wandering housemates as you want. I’ve witnessed Own- one month. That’s not a lot to ask, es- bringing us back around to Eliot’s and devouring teenagers from discov- ers empty out entire bins of adzuki pecially when you consider how often words of desolation and renewal— ering your bulk aisle shopping habits. beans, while others have purchased you purchase packaged coffee. April is also National Poetry Month. Of course, the best way to get a feel just enough Fair Trade cinnamon for The Environmental Protection Language is as much a part of our hu- for the bulk aisle is to take a tour for a single recipe. That’s the beauty of Agency also states that a third of the man environment as the air, soil, water, yourself, or simply ask anyone here the bulk aisle—you decide the quan- solid waste in the U.S. is derived plants, animals and each other—the at Willy Street Co-op and we’d be tity and can experiment with foods from food packaging. This refers to medium where connections and mean- happy to show you around. You’ll you may have wondered about but the packaging itself, not the resources ings are made. Food-growers give us discover numerous spices from all- haven’t tried before. required to create it or the resources the opportunity to reflect on the place spice to the wonder-herb turmeric, a The bulk aisle exists to make life required to place it in a landfill. When of our bodies in living systems, and variety of organic legumes, rice, oats, easier, and the benefits of buying you consider the fact that many of the poets teach us to look at our life in granola, flour, pasta, sprouted seeds, in bulk are numerous. From portion foods available in bulk originate from language together. What would it mean nuts, camping-ready soup mixes, control to plentiful pantries to envi- the same company as their packaged to speak and write seasonally? As we dried fruits, peanut and almond but- ronmental benefits, the bulk aisles counterparts, it makes tremendous all start coming out of our shelters and ter, oils and syrups, even laundry at Willy Street Co-op offer you the sense to buy in bulk whenever you greeting one another after a long, cold detergent. If you’re uncertain how to opportunity to take control of your can. This month we are making it winter, let’s take a moment now and prepare bulk foods, we also have new diet and your carbon footprint. Since even easier to purchase bulk foods. then to appreciate the foods, words, and and improved bulk cooking guides Earth Week is in April, there is no From April 21st to April 27th, Willy worlds we share. you can take home at no cost. better time than right now to get ac- Street Co-op is taking 10 percent off Make it your goal this month to customed to shopping in bulk. Grant- organic bulk products (except bulk Spring comes on the World— purchase in bulk. Remember, this ed, every month should be dedicated coffee) purchased in the bulk aisle. April 21st to 27th we are offering 10 I sight the Aprils— to our one and only Earth, but April Hueless to me until thou come percent off all organic bulk products has been set aside to remind us to be REDUCE, REUSE, (except bulk coffee). Don’t worry; As, till the Bee kind to our planet any way we can. Blossoms stand negative, RECYCLE, REJOICE we’ll keep the bins full of your favor- So yes, next month—and hopefully Willy Street Co-op West’s Gen- Touched to Conditions ite treats and staples. You keep your every month—buy in bulk because eral Merchandise Buyer, Lily, is a By a Hum. recycling bin empty and parked off you love kindness to Earth. huge advocate of purchasing in bulk. —Emily Dickinson your driveway.

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Willy Street Co-op Reader, april 2014 7 KITCHEN NEWS GROCERY NEWS Eggs Replacing Eggs

hat- simplest preparation and a spare cast n vegan baking, (freshly ground from the whole seed— ever of characters to share the spotlight. eggs are one of found in our bulk aisle—works best your Spring is a great time to use the first the most dif- here) flax seeds. The key here is to point of the brightly flavored green produce ficult animal in- mix and refrigerate it until it becomes W hitting the markets in combination of view on the I frothy in texture—this will increase its gredients to replace. healthfulness with eggs to create a small meal that Fortunately for those ability to bind the rest of the ingredi- of the egg, it is, suits any time of day. I’ll share two who choose not to ents together. recipes here which emphasize a light by Josh to the cook and by consume eggs, there hand with cooking this elemental Perkins, baker, a miracle of Melissa are quite a few op- ENER-G EGG REPLACER completeness and food and run a gamut of flavors rich Prepared Reiss, tions. Experimenta- This is a pre-made mix mostly efficiency. Standing and lean. tion may be needed consisting of potato starch and tapioca Foods alone as a nourish- Purchasing Poached Egg with Grilled in order to determine flour that mixes quickly with water Manager ing meal, it also Assistant Asparagus and Prosciutto which substitutes are and can be used freely in any baked plays a supporting 2 eggs best for specific reci- goods. It is gluten-free and can be role with virtuos- 2 slices prosciutto pes. Below are some found in the baking aisle at both ity—binding, adding richness and fla- 4-6 stalks asparagus options with guidelines for which stores. vor, trapping and retaining moisture, 1 Tbs. olive oil recipes they work best. contributing structure. Little wonder black pepper A MORE SAVORY WAY that the time-honored test of a young sea salt BANANAS OF REPLACING EGGS chef’s mettle was making a perfect, Directions: Heat a small sauce- Mash up half of a banana per A favorite breakfast dish of mine simple omelet. The ability to handle pan of water to the point just below a egg. Bananas do a fantastic job with is scrambled tofu. It’s a considerably an egg skillfully speaks volumes simmer—some bubbles will be seen binding as well as adding a touch of flexible recipe—open for experimenta- about the rest of a cook’s skills. on the side of the pan and the surface moisture to baked goods. This option tion with different veggies and spices. Along with the growth to massive of the water will be in motion—but is great if you have very ripe bananas My go-to line-up is the following: scale of the poultry industry, eggs no higher. Wash and trim the aspara- on hand, but you’d be out of luck if In a medium size pan, brown have assumed a profile in the public gus (the tough butt end will snap off green, unripe bananas are all you can half an onion in a splash of olive food consciousness as a food that can naturally at the point where the stalk come by. Your baked goods will also oil, crumble one pound of firm tofu and should be had cheaply. Organic, becomes tender), toss with olive oil carry the unmistakable taste of banana. (Bountiful Bean is a great locally free-range or cage-free eggs are and season with salt and pepper to made option) into the pan, about a generally priced at two-to-three times taste. Crack the eggs into the water APPLESAUCE teaspoon each of cumin and thyme, as much as their mass-market coun- (or into a cup and transfer to the wa- Use 1/4 cup applesauce plus 1/2 and half a teaspoon of turmeric. Add terparts, which may be expensive as ter from there) and cook 3-5 minutes teaspoon baking powder per egg. Like some splashes of water to deglaze the a relative matter, but still leaves you or until the whites are fully set up bananas, this replacement will also pan, then add any chopped veggies on with a cost of less than $1.00 per but yolk is still soft and semi-runny add moisture to baked goods, and the hand: broccoli, peppers, carrots—you serving of two-to-three eggs. I call (personal preference, of course—just baking powder will help with rising. name it. Add salt and pepper to taste, that good value, and the difference in cook longer if you want a firm yolk). and heat, stirring, until the veggies are flavor that an egg raised with tradi- While the eggs are poaching, grill the FLAX SEEDS softened. It makes a great side dish or tional farm methods offers is well asparagus spears and prosciutto for For every egg, add three table- filling between slices of toast or in an worth the price. three minutes. Set the asparagus on a spoons water to one tablespoon ground English muffin! CENTER STAGE serving dish, top with poached egg, then coarsely chop prosciutto and My preference has always been to scatter over egg. Finish with fresh let the egg take center stage, with the black pepper. Natural Egg Dyeing

Scrambled Egg with Chives and Sour Cream or thousands beetle, for various textile products. 3 eggs of years, Indigo and saffron were valuable trade 1 Tbs. butter humans have commodities around the globe for cen- 3 Tbs. fresh chives, minced been using turies. No matter the purpose of a dye, 1/4 c. sour cream F plants, soils and the majority of natural dyes were most sea salt and fresh black pepper even insects, to add likely discovered through the process Directions: Heat butter in a skil- a little color in their of cooking plant or insect material let or sauté pan over medium-high lives. Ancient people for food or medicine. Natural dyeing, heat until clear, crack eggs into hot by Mike used botanicals to much like cooking, is essentially the butter and scramble quickly with a Burns, dye cave murals, process of using recipes, finding the fork until almost fully set. Turn off Merchan- clothing, and other right ingredients at the peak of their heat, stir in sour cream and scatter diser items that have been freshness, experimentation, and tim- chives with salt and pepper to taste. found intact with ing. If you love to cook, you will love brilliant colors and to experiment with natural dyes. After have withstood the you cut up your onion and turmeric test of time. Native Americans used for a homemade curry, save the scraps the red extract of the cochineal, a tiny and make some dyes!

8 Willy Street Co-op Reader, april 2014 USING PLANT MATERIALS displayed the grave dangers to hu- MORE GROCERY NEWS I had no idea how easy using man health that are caused by the natural dyes could be. It was as easy consumption of artificial dyes. In the as brewing a giant cup of tea! My co- CSPI report, “Food Dyes: A Rainbow worker, Sadie Sturgeon in the Produce of Risks,” it was revealed that at least Backyard Chickens department at East, showed me how nine of the approved food dyes in use easy and fun dyeing eggs can be using in the U.S. are linked to serious health plant materials. We collected some issues ranging from various forms plant material to use as dyes. They in- of cancer to developmental issues in efore I Commercial egg producers, and cluded yellow onion skins (Sadie says children. started keep- some backyard chicken keepers expose these are actually easier to use and In 2009 the British government ing backyard their flock to artificial light in order to more effective than red onions), red banned many of these artificial dyes chickens, I get them to continue producing through B the winter. I like giving my hens a win- cabbage, paprika, and turmeric. We still currently being used as approved never considered eggs took four pots, filled them at least half ingredients in the U.S. food manufac- to be a seasonal food. ter vacation (I know I’d want one if I full with water, and added our dyeing turing industry. The European Union Sure, they pair well were them!). They generally start laying small amounts in late February, and by materials to each in liberal amounts. has followed suit and also requires by Megan with many spring ingredients, but it April we have more eggs than we know Once the water neared a boil, we that foods within the EU that contain Blodgett wasn’t until I had a what to do with! added white eggs, turned down the artificial dyes must be labeled with Minnick, heat, and watched the magic happen. warnings. small flock of my Purchasing It truly was an experiment that merged own that I realized WHY RAISE BACKYARD arts and crafts time with cooking. GO NATURAL Director just how seasonal this CHICKENS? Some of the dyes were more effective It is undeniable that natural dyes everyday staple really Beyond a doubt, the biggest reason I (yellow onion skins and turmeric) and are the best way to go, and you can is. keep backyard chickens is the eggs. No others took much longer to take effect start right at home. Use your dinner Chickens, by nature, lay eggs ac- store-bought egg can compare to a fresh (red cabbage). We added designs to scraps to dye eggs, or if you enjoy cording to the amount of light they’re one that comes from your own back- the eggs by introducing lemon juice knitting, try using undyed materials exposed to. As a general rule, they yard. If you make sure to feed your hens or baking soda in a design. Chang- and creating your own colors with need at least 12 hours of daylight to lay a good diet with plenty of fresh greens, ing the pH can alter the extracted dye natural yarns and other fibers. More well. Birds lucky enough to live near your prize is beautiful eggs with lovely color. In this case we used lemon juice importantly, shop at your local natural the equator will lay steadily through high-domed, intensely orange yolks and to make the pH more acidic and a food co-op and farmers’ markets to the year, but in our northern latitudes, firm whites. They are a cook’s dream, baking soda paste to turn the pH more find foods that do not contain those without artificial light, they slow down as well as being more nutritious than the alkaline. dangerous artificial food colorings. in the fall, quit laying almost entirely pale, mass-produced eggs you can buy The best way to add color to your food through the dark months of winter, and in many grocery stores. is to access nature’s color wheel by start back up again with a vengeance in SYNTHETIC DYES continued next page… It is amazing to think that syn- adding yellow and purple bell peppers the spring as the daylight hours in- thetic dyes, paints, and food coloring to your tacos, red cabbage and beauty crease. have only been around for just over a heart radishes to your salad, or even century. Most people never take much some mixed berries to your morning time to consider how our clothes are granola. There are countless colors dyed or how our foods are altered to in nature that no synthetic dye can ARBORICULTURE BY make them more appealing to our eyes duplicate. Po Waterdu and stomachs. In 1856, an English ISA/WAA Certified Arborist chemist accidentally discovered the WI-0429A first synthetic dye while searching for a cure for malaria. Synthetic dyes quickly took off and natural dyes fell (608) 697-0693 (920) 296-3666 out of favor. Textiles were the first to waterdutreecare.com adopt synthetics due to their cheaper cost, easier application, strength of Call for our Free Safety is Our 1st Priority! holding the color, and possibilities for various hues. Visual Tree Hazard Risk Assessment. Fully Insured Food manufacturers began to Ensure that your trees are 30 + Years Experience utilize synthetic food coloring in the SAFE, healthy and beautiful. Tree Removal 1950s when the food industry began Shrub Care/Landscaping mass-producing canned, powdered Detailed Cleanup and other processed foods. This fright- ATTORNEY TRAINED CLIMBER ening introduction of synthetic dyes (no trucks on lawns) Consulting to our food system has blossomed PAUL O’FLANAGAN Tree Crown Cleaning into an industry that pours 15 million Health & Aesthetics pounds of artificial dyes into the U.S. Coop member, STERILIZED CUTTING Pruning PROGRESSIVE & LOCAL food system every year. These artifi- EQUIPMENT Overgrown Yard cial dyes are so common in U.S. food LAW FIRM OFFERING: Restoration

(especially kids’ foods) that people PRUNING LESSONS Historic Tree Preservation don’t think twice about fluorescently WILLS, TRUSTS, TAX, ESTATE PLANS, PROBATE, AVAILABLE Lighting Protection colored juice or rainbow-colored Systems cereal. GUARDIANSHIP & FAMILY ASSISTANCE TO FOLKS FLEXIBLE PAYMENT PLANS Cable & Bracing Plant Amnesty ARTIFICIAL DYE DANGERS AT LOW COST. In 2010, the Center for Science CALL: 608-630-5068 DISCOUNTS AVAILABLE References upon Request in the Public Interest (CSPI) released a summary of studies that clearly

Willy Street Co-op Reader, april 2014 9 Keeping chickens means you know leftovers. Feeding them this way cuts be 8-10 years old, and their egg laying Valley offer superior-quality eggs, with without a doubt that your eggs come down on our household waste, as well as slows down considerably as they age, so none of the trouble of keeping and rais- from happy, healthy birds. I have two making it less expensive to feed them, it’s good to consider how you feel about ing chickens. young children—living in the city, it and it also guarantees they’re getting a having a flock of old hens down the road can be hard to educate kids about where varied diet. The chickens break their food who are eating plenty, but not laying WANT TO KNOW MORE? their food comes from. Keeping chickens down into a nutrient-dense manure that, quite as much as they once did. We sell many of the things you need makes it easy (and fun!) for them to con- once properly composted, makes a great to start your backyard chicken adventure nect the dots between the food on their garden fertilizer. ALTERNATIVES TO right here at the Co-op: organic feed, wa- plate and the animals who provide it. Like any pet, owning chickens is a RAISING YOUR OWN terers, feeders, and more. New chicken- Feeding a backyard flock is easier responsibility and a commitment. As pets If you’re not ready to make the com- keepers may want to check with the Hu- than you think. I give mine a daily ration go, they’re relatively easy to take care of, mitment but you still want the highest mane Society, which often has chickens of organic grains (we sell 50 lb. bags of but it’s necessary to feed and water them quality, fresh eggs at a fair price, we from people who have decided that they organic layer feed at the Co-op), plus every day, collect the eggs, and clean sell several brands at the Co-op that don’t want to keep chickens after all. whatever kitchen scraps and other green- out their coop periodically. You also are almost as good as from your own There are also some great resources ery I can find. They love anything and need to purchase or build a good coop, backyard. Local producers such as M&M on the web. Check out madcitychickens. everything, from tired veggies, to weeds which can be relatively expensive and/ Farms, Yuppie Hill (available at West com, and backyardchickens.com for all from the garden, to last night’s dinner or time consuming. Chickens can live to only), New Century Farm, and Organic the information you need to get started!

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10 Willy Street Co-op Reader, april 2014 WEST NEWS MOSES Organic Farming Conference Want to help save a few trees and be able to PERMACULTURE read your Co-op newsletter on your computer or smartphone? Any Owner can sign up to get a s I and enzymes than a typical diet shov- newsletter notication sent to your email returned eled out of a wheelbarrow or stored in from the a silage bag. address each month. 2014 The secret to permaculture is A It’s easy, but first you have to set up your MOSES (Midwest diversity. The old-fashioned way to Organic and Sus- say it is, don’t put all your eggs in one account on our website. Just go to tainable Education basket. Shepard doesn’t put all his willystreet.coop/user/activate and enter by Mike Service) Organic eggs in one basket. In addition to cows your Owner number or email address to Byrne, Store Farming Confer- and pigs, he also grows hazelnuts, request a login link. ence, I drove by apples, asparagus, and chickens. The Manager– hundreds of miles photographs he showed us revealed Next, you’ll receive a one-time login email West of forest, field, and a beautiful, lush landscape, where with a link. This will take you to your rock outcroppings everything seemed to have a place and willystreet.coop account. Here you on Interstate 90. everything flourished. There was no need to enter a new password and Although the fields need to tear it up annually and drive a then click save. While you are here, were covered with snow, I could see tractor over it, dumping chemicals. you can opt to receive our monthly the remnants of last year’s crops pok- I recommend you look into perma- newsletter by email instead of paper mail. ing up. Of course it was mostly corn culture. There’s no way I can give it and some soybeans. Even though there sufficient justice in this short article, Already have an online account set up? are many other agricultural opportuni- because ecosystems are so complex Click on “My Account” at the top of the ties for the farmers to take advantage and the practice of permaculture is willystreet.coop page, then click the Edit of, they seem to be locked in a death discovering your system and getting tab and check the “Monthly Reader” box. spiral with the corn and the soybeans. out of the way of nature. The corn they can sell or feed to their I’d also like to mention an excel- You’re done! own livestock. The same is true with lent workshop entitled, “Farm Plan- the soybeans. Many of the farms I ning for Pollinators, Beneficials, and passed had almost no wood lot, pas- Biodiversity.” This workshop was ture, or natural area of any kind. The delivered by Eric Lee-Mader, an economics of modern agriculture just agroecologist at the Xerces Society for don’t encourage any revenue from those areas. But at the MOSES Conference, I attended a workshop by Mark 4116 Monona Drive, Madison, WI 53716 | (608)-223-6261 Shepard, a permaculture proponent. Permaculture is a really neat concept. It basically creates a whole-ecosystem strategy that takes advantage of what NEW! SUMMER nature prefers in each section of a farm. With this strategy there is the opportunity to harvest products that DANCE CAMP! would naturally grow there anyway. By choosing those products and giv- AT HAPPY BAMBINO ing them a little bit of assistance, they produce profitable quantities that are Invertebrate Conservation. His work June 16-20 9:30-11:30am for 3-5yr olds "Sleeping Beauty Ballet Dance Camp" beneficial in the farmer’s economic is proving that a sufficient belt of July 7-Aug 15 (regular 6 week session) plan. natural herbs and flowers surrounding July 14-18 12:30-2:30pm for 5-7 yr olds "Cinderella Ballet Dance Camp" Shepard grows chestnuts. We a vegetable crop can create a rich and July 28-Aug 1 1pm-3pm Hip Hop Camp for 5-7 yr olds think of chestnuts as a winter holi- diverse insect population that actually Aug 18-22 "Beauty & The Beast Ballet Dance Camp" day treat, but they are actually a very suppresses harmful insects so they 9:30-11:30am for 3-5 yr olds nutritious food, not only for humans, cannot overpopulate and destroy the but for hogs as well. Shepard also has crop. The basic principle is that some See website for info and registration! some cows. I remember seeing cows insects eat others. If you don’t have HAPPYBAMBINO.COM browsing on the lower branches of the predator insects around, the ones some of the trees in the Amish pasture who will ravage your crop have no next to my place in Monroe County. natural enemies. I had no idea that cows preferred to It was a tremendous conference, do this until I attended this workshop. and thanks to the technology MOSES Of course it wouldn’t be the complete has arranged, you can get recordings diet for a cow, but twigs and leaves of any of these workshops for $7 from a variety of plants offer a much apiece from www.rhino-technologies. broader spectrum of minerals, protein, com or by calling 270-753-0717.

Willy Street Co-op Reader, april 2014 11 sodium. Available in three new fantastic flavors: Chipotle Cayenne, Garlicky Green and Original. Sprinkle your taste buds with fun! Available at East and West. ACURE ARGAN CLEANSING TOWELETTES Gently remove makeup, dirt, and sweat without losing moisture. Any time, any place; no rinsing required. Available at East and West. NATURAL FACTORS PGX SATISFAST VEGAN PROTEIN A delicious protein shake made with pea, brown rice, pumpkin, quinoa, spirulina, and chia proteins. Each scoop yields 20 grams of protein at only 120 calories. This shake also features 2.5g PGX per serving to keep you feeling full and satisfied. Available in Vanilla and Chocolate. Gluten-free, vegan, non-GMO, and stimulant- free. Available at East and West. EVANHEALY SANDALWOOD FACIAL TONIC HYDROSOUL A hydrating skin tonic featuring earthy sandalwood. Good for all skin types! Available at East and West. ANDALOU NATURALS AGE DEFYING SHAMPOO—A THINNING HAIR TREATMENT This shampoo is formulated to give thicker, fuller, health- ier looking hair. Made with Argan Fruit Stem cells, over 70% organic, and sulfate- and gluten-free. Available at East and FIELD DAY POPCORN West. Snacking is easy with this non-GMO, organic, microwav- able popcorn. Choose from Salted, Light Butter and Butter SEAWEED BATH COMPANY SOAP BARS flavors. No hydrogenated oils or MSG, just a perfect movie All SBC products are formulated for sensitive, dry, night or studying companion. Available in packs of three and flaking skin. Check out their bar soaps for a nourishing 100-calorie packs of six. This is definitely popcorn you don’t throw at your alternative to regular soaps—featuring ingredients such siblings! Available at West. as bladderwrack seaweed extract and kukui oil. Available in Unscented, Lavender, and Eucalyptus & Peppermint. Available at East RED BOAT FISH SAUCE and West. This artisan, first-press Vietnamese fish sauce is your transpor- tation to tasty. Made using black anchovies that are aged for a year ISA DOES IT BY ISA CHANDRA MOSKOWITZ in wood barrels, this fish sauce has the highest levels of protein on A modern, vegan cookbook with easy, weekday reci- the market. Ready to leave shore in an 8.45ml bottle. Pull up your pes! Moskowitz is a seasoned vegan cookbook author who anchor and set sail with Red Boat. Available at West. has a gift for creating recipes that seem complex but are ridiculously simple and delicious. Now she has taken her PARMA VEGAN PARMESAN skills and applied them to the dreaded weekday meals. A must-have for This nutrient-dense, non-GMO, vegan, 5” anyone who is lacking dinner inspiration after work. Available at East gluten-free Parmesan is ideal for popcorn, pizza, and West. pasta and salads. Rich in Omega-3s and B vitamins. Low

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12 Willy Street Co-op Reader, april 2014

Ad for Willy St Coop Reader WNER REWARDS Week 1 Week 2 Week 3 Week 4 Week 5 SeptemberDec 3–9 3–9 SeptemberNov 5–11 10–16 SeptemberNov 12–18 17–23 SeptemberNov 19–25 24–30 AugNov 27–Sept26–Dec 22 WeekWilly Street 1: OctoberMarch Foodmadecasse 31–April for1–7 life 6 crownava l o n prince Week willyearth 2: OctoberApril street cafe 7–13 8–14yumnewman’s tum own Co-op gluten-freechocolate pinkorganics alaskan co-opmaple- organicpasta sauce Willyedwardchipotlebacon Street &walnut Bubbiesfood breadbars for life Eco-dentlet’s do…salmonlavender willyhelios daily street antipastoglazed Annie’skiss sweet my facetummyAll Kindsevergreenlightlife on Sale! grub Co-opsonspotato saladsauerkrautgluten-freeWheat-FreeAll Kinds on Millet,Sale! Brownbetween!organic Rice moisturizer co-oporganic kefirpastapotatoeshomegrownspf salad 50 face tofananberry,organicmeatless.49 chic pea, black bean $ .79 $ emeraldorganic.99 /lb bread .29.79/tx dentalorganic gum2 orangeAll Kinds/tx on Sale! .49organicfactor/lb/lb 2frozensmart.55 bacon $ .79$ 7.5 oz • non-owner.99 $3.66 $ .49 $24 oz • non-owner $2.93 sesame$58 kale $All4 Kinds on43 Sale! $12 $87 bunnyAll Kinds on Sale! 4 mashed 242.64 oz oz • non-owner• non-owner $5.55 coconut/tx you glad wheatgrassstrips Random weight • non-owner25 oz • non-owner $5.55 $ .292 oz • non-owner$ $18.15/tx.29 Random weight • non-owner 5 oz • non-owner $5.03 potatoes$8.18/lb$9.96/lb.99 /lb .99$5.24-5.25/tx flour1 it’s3 vegan$10.70/lb$8.70/lb crackers.39/tx shots.39 $11 $4 12 pc • non-owner $2.09/tx 32 oz • non-owner $3.98 Saltines,$9 Cheddar, Buttery Rich $3 Random.99 weight • non-owner 24 oz • non-owner $5.79 .39 cupcake 2 oz • non-owner $13.64/tx .79 $ earthAmy’s Organicto-go ware $ fieldliving roast harvest endangeredjuniper ridge.29 pacificwild$5 oz •planet non-owner $4.19 $13.64/lb1 4 .49/ea $ 12 3.5 friendlyoz • non-owner $2.93 va l l e y 16 oz • non-ownervegan $5.55 $ species3 naturalwild20 pc sardines• non-owner foods $15.53 frozen utensil set unsweetened1 chocolateincense6.5 oz • non-owner $3.98 toiletburritos bowl organicAll Colors on Sale! frankfurtershempmilk1 ea • non-owner $2.09/eaAll Kinds on Sale! organicAll Kinds on Sale! cleanerAll Kinds on Sale! /tx Original, Vanilla organic bragglightlife hinature’s ballomega-3$ .99 largenelsonspamela’s .99 organicnative $ .49goorganic/tx raw soup$ artisanapero.99 starter .29 8 $4.99 va l l e y bug9 bites Beef,1 Chicken, Vegetarian liquidpepperoni-$ .29 /tx sparklingbakerybrown1 ea • non-owner eggs $14.48/txhealingproducts$ forest 1 pc • non-ownerorganicprairie $10.70/tx 4.375organic instantoz • non-owner $2.93raw $32 162 oz • non-ownerorganic $6.29 Dark, Milk .99 aminosstyle245.5-6 oz oz• non-owner •smart non-owner $3.98/tx $2.93 energysunflower .29 /dozcreamgluten-32 oz • non-ownerorganic $4.19 flaxorganic¢ snax $2coconutnatural $ Calendula, Cuts & Scrapes, /tx oatmeal4 free artisan ricottacanned Allground Kinds on Sale! 32 oz • non-owner $3.98 deli .19slices water1 doz • non-owner $4.71/dozSting Gel 39 butterbeverage $6 Allbread Kinds on Sale! blend flour cheesemushrooms.35 oz • non-ownerturkey .7951¢/tx 32 oz • non-owner.69 $8.18 /tx $ .49.99 $ W.S. Badger Willy/tx Street$ .79jason Mushrooms Stems & Piecesnancy’s3 willy$85 street 2Rhythm .99 4 smart chicken.79 doctor3 oz • non-owner $4.71 $ .29 .99 $ .29 167 oz oz • •non-owner non-owner $8.39 $11.33 4 ozsuperfoods • non-owner $3.35 $14Co-op 1$ oz11 • non-owner $5.55/tx 5 kracker$6 co-op spf 30 16 oz • non-owner $2.61/tx deodorantorganic .69 organic 24 oz • non-owner $5.03 64 oz • non-owner $15.53 15$1 oz • non-owner $6.60 12 oz • non-owner $7.65 anti-bugkale chips wheatgrasscraisy chicken stickground 493/7 oz • non-owner $2.09lowfatorganic kefir wisconsinapple comboAll Kinds on Sale! shotsalad Allchicken Kinds on Sale! Plain,snackers Blueberry, Raspberry capresecinnamon salad organiconce.79 again alaffiaseasnax organicalexia .49willy/txrainbow street Klassic 3 Seed,sunspiretadah Pumpkin Seed willyIan’s street $ .99 /tx .29.99 /lb/shot Cheddar, .99Seedlander granola.49 bar/lb va$4 l l e y fair $trade29 prairiefrench$ 5 .19 co-oplight $2 $10co-opnatural organic2 12oz • non-owner $6.29 seaweed 2.56 oz • non-owner $7.34/tx sundropsfrozen .79/ea 2.9 oz • non-owner $15.00/tx 1Random shot • non-ownerweight • non-owner $2.61/shot 16 oz • non-ownerharvest $7.34/tx 32 oz • non-owner.99Original, $3.98Peanut Random$ foods weight • non-owner organicsunflower redsnack palm$11.01/lb oil organicbaguette organic $2 hummus $12.38/lb1basic multi All Kinds on Sale! ¢ 1 ea • non-owner $2.09/ea reducedbutters fat .99 groundgarlic bread saladprenatal 6 oz • non-ownerfalafel $3.98 /txwrap panko.79 bread All Kinds on Sale! $7.29 99Lemony Roasted Garlic $8 chocolate turkeytwin pack multivitamin.99 /lb 1.19 oz • non-owner $1.35/tx crumbs biokleenYum Tum 5$ oz2 • non-ownerNewman’smuir $9.23 glen willy street willy street Kalonanature’s60 tab • non-owner $9.96 $ All Kinds on Sale! milk.99 .54 oz • non-ownerown organics$3.14 co-op 8 co-op .99 supernatural $5bacorganic out organic $ .49.29 Random$ weight.99 • non-owner/tx $ 2 bakery 53 $10.28/lb21 16 oz • non-owner.99 $7.86 organic cheesecakesnickerdoodle peanutginger8 oz beets • butternon-owner $3.98 organic.99 cottage $3bathroomtummy grub salsa 12 oz • non-owner $7.13$4.50 120 cap • non-owner $36.00/tx tofu$2 walnut 64 ozcleanerbaby • non-owner food $4.71 californiaAll Kinds on Sale! browniemultipack bar pie .49slice/lb cheeseburgers9 oz • non-owner $3.98 $ 2%, 4% All Kinds on Sale raisins.29 .50.79/ea+tx 7.79/ea $ .79/tx $ $ $Random weight • non-owner $ .49 5.55 3 14 $8.91/lb1 $5.29 Week32$4 oz • non-owner $7.13/tx3: OctoberApril$16 oz14–20 • non-owner.99 15–21 $4.19 1 ea • non-ownerWeek $1.84/ea+tx$5.24 1 ea4 • non-owner: OctoberApril $2.09/ea 21–27 22–28123 oz • non-owner $6.81 5 oz • non-owner $5.03 3 16 oz • non-owner $4.19 15 oz • non-owner $5.76 Willyah!laska street barbara’slightlife Daiyanature’s bionaturaea. vogel Edwardnature’s & mineralwilly street co-oporganicAmy’sSmart chickenbakerygimme hyland’sfood lean veganbakery UASnew Labsenglandorganic bulkyummysimply sonsbakery earth amy’sgalaxyfusionco-op creole-chocolateorganic figmeat-free teethingmerchantsbars gelcheese-bulk cashewdds-plusnatural pastaherbamare organic miso-cupsix grain organicnutritionalpressedcal-mag All Kinds on Sale! foods roastedrefriedboneless beans organic.49 /tx acidophilusorganic Allbulk Kinds on Sale! lollipopsorganicGolden Vegetable, chilifoundation syrupTraditional, Black, Mild with ground$ styleraisin shreds seasoning Savorybread Seaweed citrate sweetchicken thighs .79polenta6 All Kinds on Sale!withmuesli fos cereal /lbVitaminroasted C, Regular Allvegan KindsAll onKinds Sale! oncream Sale! Green.79 Chiles, Black Low Sodium,$sausage 3.5 oz • non-owner or $9.65/txgranola $salt.19 .29 complex Traditional Low Sodium 2 .79 cheese potatoes$ /lb 12 oz • non-owner.69 $5.03 .99 .39/lb/tx turkey.79$4/tx gravy .79 .99 /tx 4 .69 beef$ $ .29$ /lb .99Random weight.99 • non-owner$ 3 $Garlic2 $& Chive .39/tx 22 oz$ • non-owner $6.29 2 3 3 1 24 oz • non-owner $5.03 22 6 $ 16 2.5¢ oz • non-owner $5.03 $ .99.39/lb 4 $2.61/lb$ 14.7 oz.32 9• oznon-owner • non-owner $3.45 $26.45/tx $Random weight • non-owner 18 oz • non-owner $3.458 oz • non-owner100Random $4.71 cap •weight non-owner • non-owner5 $25.50/tx 3 oz • non-owner $2.40/tx $ 2 .39 Rndm wt • non-owner $5.24/lb 8.8 oz • non-owner $8.6099 100.29 tab • non-owner $13.11/tx 7$7.65/LB $3 $4.50/lb $ Random15.4 ozweight • non-owner • non-owner $3.14 .85 oz • non-owner $1.56 2 $9.44/lb 14 oz • non-owner $4.19 8 oz • non-owner $3.14 glutinoorganiclateNATURE’S july Organicroad’swillybatch end street house organicnature’s Annie’sorganic barbara’syves organicpacific redwoodcholula india Eddie’sorgainJustin’sxochitl co-op homegrown gluten-freevaorganicBAKERY l l e y indiaorganicsbakery vagate l l e yva l l e y bakerythe good tulsinatural hillhot foods saucefarm organicnuttortilla butter bulkmeal chips spinach marinatedapple cake organic bunnycream organic replacementSalted, No Salt Added crackersorganicmini sandwich peacefulvegan organicmoisturizing cheesedog puffs$ goat.99.79/tx milk vegetablepeanut Cheddar,cheese Multigrain, Vegetable veggie salad/ea grahamscheese barAll Kinds on Sale! condensed15$ Vanilla Bean, Chocolate Fudge lactose-freecookies sleepgravy$ mix.79 flavoredlotion meatless90 cap • non-ownerkefir2 $22.56/tx pastabutter$ .49 cups Whitecalzone Chocolate, Milk ChocolateAll Kinds on2 Sale! /lb Papaya, Tea Tree, Colloidal creamTraditional,5 oz soups • non-owner Blueberry $3.45 Milk4.29 Chocolate, Dark half.79 & half .99 friends.79 hot .29dog Bowties,$ Chocolate Orzo $3 $1 7ea.99 • non-owner/tx $3.14/eahalfOatmeal, Hemp,and$ Skin Therapyhalf $2 Mushroom, Chicken,Pomegranate Celery 216 oz • non-owner $5.45 $14 ¢ French Vanilla, Hazelnut2 11 oz • non-owner $3.35 4.4 oz • non-owner.99 $5.03 Random weight • non-owner 5.5-7 oz • non-owner $2.93 .39/lb $ .29 90 cap • non-owner $21.51/tx 8 oz/tx • non-owner.49 $3.45 .39 $ /tx $32 99$9.96/lb $ .99$3 $3 .99$ .29 2$ .49 57 oz • non-owner $3.98 1 oz • non-owner $1.35 8.29 $1 5 Random1 weight • non-owner 32 oz • non-owner $3.98 $ 10 oz • non-owner12 $4.19oz • non-owner $4.19 182 oz • non-owner $11.75/tx 12 oz • non-owner32 oz • non-owner $2.93 $6.08-6.60$3.14/lb1.4 oz • non-owner $1.88/tx 16 oz • non-owner $2.61 Willyeast sideStreet bob’smineral red mill willy street lundbergnative forest willy street bob’sonceCo-opovens againred Mori-nuyucataoldfusion ncountry Willyr e ally- Streetco-op Willynature’s Streetorganicartichoke simplerssimple co-opWillyarora Street millorganicvanillaassorted piesorganicstyleliquid muesli lip glossCo-opgoods summertimebutternut Co-opbakery bulkhearts arborioorganicsweets lemonwillyCo-opcreations the poppy greek gluten-freeroastedpoundcake silkenzesty firm /tx maple-raw fruittomatobeet & hash cookiesbulkleek cashewWhole, Quartered lavendercashew poundsaladapricotindian cake spice pine $ .99 $ .79.49 glazed cran- All Kinds on Sale! white rice blends bakingtahinislice4 flour tofuguacamole34 nut thingsalad.49/lbraisin .99essentialsesame circle oilslicenut.99 couscous/lb 1 pie • non-owner $5.76 18.37 ozoz •• non-ownernon-owner $4.71$6.29/txberry mini-$ ¢/ea$ .99 /lb $ All Kinds on Sale! .29 /ea .79.79 .799 granola/lb $2 .79 /tx 9 /slice.29/lb $ .99.29 $ poundcake$ Random .49weight • 99non-owner 9.9-142 oz • non-owner$ .99 $4.19 Random.49$ weight.99 • non-owner $36$1 15 2 $6 1 ea • non-owner $1.35/eaRandom weight$71 • non-owner $1 11 $11.01/lb .29/lb $11.33/lbRandom$2 weight • non-owner 2216 oz1 ea • non-owner • non-owner $4.50$9.23 $1.88/ea 12.316 oz oz • non-owner• non-owner $6.50 $2.40 2 oz • non-ownerRandom $3.14 weight • non-owner $3.66/lb 51.8 ml oz • non-owner• non-owner $9.44/tx $2.09 1 slice • non-owner $2.09/ea .99 /ea $4 $12.09/lb.5-1.2 oz • non-owner $4.19 $ $8.18/lb 2 Rndm wt • non-owner $5.24/lb 1 ea • non-owner $3.66/ea All Specials Subject to Availability. Sales Quantities Limited deals co-op deals: April 2–15

DELI/JUICE BAR co-op deals: April 2–15 Willy Street willy street renard’s Co-op co-op morel leek paris brest bacon mushroom monterey jack quiche cheese $ .49/ea 4 .99/ea .49/lb 1 ea • was $4.99/ea $2 $7 1 ea • was $3.49/ea Rndm wt • was $7.99/lb

GROCERY co-op deals: April 2–15 crown prince dry soda stonyfield farm brisling sardines soda 4-packs organic yogurt packed in All Kinds on Sale! All Kinds on Sale! olive oil .79/tx ¢ $3 79 .39 6 oz • was 99¢ $2 4-pack • was $4.49/tx 3.75 oz • was $3.79

ghirardelli lily’s sweets annie’s chocolate chips stevia-sweetened homegrown All Kinds on Sale! dark chocolate mac & cheese .39 bars All Kinds on Sale (except organic)! $3 All Kinds on Sale! .29 10-12 oz • was $4.49 $1 .99 /tx 6 oz • was $2.29 $2 3 oz • was $4.29/tx

ecover nature’s path muir glen dishwashing organic instant organic liquid hot oatmeal tomatoes All Kinds on Sale! All Kinds on Sale! .99 /tx $2 .99 $ .99 32 oz • was $4.19/tx $2 1 11.3-14 oz • was $4.49 28 oz • was $2.49-2.79

drew’s newman’s own seeds of organic salsa organics change All Kinds on Sale! newman-o’s simmer sauce All Kinds on Sale! $ .99 cookies 2 All Kinds on Sale! .99 12 oz • was $3.79 .99 $2 $1 12 oz • was $4.29 8 oz • was $2.79

cascadian farm sol cuisine garden of organic frozen veggie burgers eatin’ vegetables All Kinds on Sale! tortilla chips All Kinds on Sale! .39 All Kinds on Sale! .19 $3 .49 $2 10 oz • was $4.49 $2 16 oz • was $2.79 7.5-8.1 oz • was $3.29

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

DELI/JUICE BAR co-op deals: April 16–29 willy street Willy Street dreamfarm co-op Co-op organic chevre garlic lover’s apple passover All Flavors on Sale! pasta salad cake $ .49 .49/lb .49/ea 6 $5 $3 8 oz • was $6.79 Rndm wt • was $5.99/lb 1 ea • was $3.99/ea

GROCERY co-op deals: April 16–29 sambazon organic valley bearitos açai juice organic soy milk organic All Kinds on Sale! All Kinds on Sale! refried beans .49 .99 All Kinds on Sale! $2 $2 .79 10.5 oz • was $3.19 64 oz • was $3.49 $1 16 oz • was $2.49-2.79

daiya wallaby three twins cheese-style organic organic shreds or wedges greek yogurt ice cream All Kinds on Sale! All Kinds on Sale! All Kinds on Sale! .39 .39 .69 $3 $1 $3 7.1-8 oz • was $4.49 5.3-6 oz • was $1.79 16 oz • was $4.79

julie’s pacific natural field day organic vanilla foods organic ice cream organic broth peanut butter sandwiches All Kinds on Sale! All Kinds on Sale! .99 .49 .99 $3 $2 $4 6 pc • was $5.79 32 oz • was $3.99 18 oz • was $5.29

santa cruz nancy’s pirate brands organic cultured snacks organic soy yogurt Tings, Smart Puffs, Veggie Booty apple sauce All Kinds on Sale! .99 All Kinds on Sale! ¢ $1 .99 99 4-6 oz • was $2.99 $2 6 oz • was $1.29 23 oz • was $3.79

wholesome surf sweets nature’s path sweeteners gummy candies flax plus cereal light or dark All Kinds on Sale! All Kinds on Sale! brown sugar .49/tx .39 .99 $1 $3 $3 2.75 oz • was $1.99/tx 10.5-13.25 oz • was $4.99-5.19 24 oz • was $5.29

All Specials Subject to Availability. Sales Quantities Limited. The specials on this page are valid April 16–29 deals april

Health & Wellness co-op deals: April 2–15

dr. bronner’s mega food jason pure castile soap blood builder deodorant stick All Kinds on Sale! All Kinds on Sale! $ .99 /tx .99 /tx 17 .99 /tx $10 60 tab • was $27.99/tx $4 32 oz • was $16.79/tx 2.5 oz • was $6.99/tx

avalon organics natural factors shikai vitamin c renewal whey factors hand & body facial creme whey protein lotion All Kinds on Sale! All Kinds on Sale! .99 /tx $12 .99 /tx .69/tx 2 oz • was $20.49/tx $19 $5 12 oz • was $24.99/tx 8 oz • was $8.49/tx

kiss my face xlear lakewood moisture shave xylitol sinus organic pure All Kinds on Sale! nasal spray aloe juice .99 /tx .99 /tx $ .99 $4 $5 5 32 oz • was $9.49 11 oz • was $7.49/tx 1.5 oz • was $15.99/tx

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

tom’s of maine preserve american health bar soap ultra soft original chewable All Kinds on Sale! toothbrush papaya enzyme .99 /tx mailer $ $ .99 /tx 2 .99 /tx 5 4 oz • was $3.79/tx $1 250 tab • was $9.49/tx 1 pc • was $3.19/tx

lifefactory aura cacia nordic naturals 22-oz. eucalyptus nordic berries bottle with straw essential oil multivitamin All Colors on Sale! .39/tx .99 /tx .99 /tx $6 $19 $18 .25 oz • was $8.79/tx 120 pc • was $23.99/tx 1 ea • was $23.99/tx

w.s. badger urban moonshine boiron spf 30 face & organic bitters optique 1 eye body sunscreen All Kinds on Sale! drops .99 /tx .99 /tx .39/tx $9 $11 $5 2.9 oz • was $13.49/tx 2 oz • was $15.29/tx 10 pc • was $6.19/tx

All Specials Subject to Availability. Sales Quantities Limited. EARTH WEEK

April 21st to April 27th

How are bulk products good for the Earth? Come in and participate in demos It takes enormous resources and energy to produce all of from these local vendors: those cans and boxes and cartons and labels-almost all of which wind up in our landfills. Even recyclable food pack- aging takes energy to produce and recycle (and some of it NessAlla still ends up in landfills). You’re making a significant envi- ronmental difference by buying in bulk. Bulk products are Fizzeology usually less expensive per ounce because you’re not paying for that packaging (or advertising). Madison Sourdough CobraHead Garden Tools Roelli Cheese 10% off Garden to Be ORGANIC BULK PRODUCTS Bolzano’s co-op deals: April 16–29 (except for bulk coffee) Hawkwind Beans Soaps Cereals Spices Sassy Cow Culinary Herbs Sweeteners Seven Seeds Farm Dried Fruit Tamari Dried Pasta Teas ...and more! Flours Tinctures Grains Granolas How are locally produced products good

Maple Syrup for the Earth? Medicinal Herbs They use much less packaging than products that Nut Butters have to hold up to being shipped cross-country or Nuts internationally, and require much less energy to Oils reach the grocery store. Most local products are Popcorn also made by small-scale producers who place far Rices less strain on the land than do factory farms. Seeds EARTH WEEK Shampoos Shoyu

Look for this symbol in the bulk aisle and save!

Willy Street Co-op Reader, april 2014 17 locally sourced. There are many fruits environment favor certain… products.” COOPERATIVE SERVICES NEWS and vegetables that are not available They also state, however, that “some locally out-of-season. Sometimes lo- distant places are so much better suited cally sourced products are priced at a to growing certain foods that it’s folly Locavorism Points and premium due to an inability to benefit not to take advantage of them.” We Counterpoints from economy of scale and inconsistent agree. Growing coffee, sugar, olives, availability of ingredients to the pro- bananas, avocados, and a host of other ducer. These challenges often require crops would not work well in Wis- changing eating habits for yourself or consin and all of these things are very ecently, Local” are those items that are pro- the entire household, planning well enjoyable treats and indulgences, no an Owner duced locally and source mostly local in advance, having time to cook more doubt. That said, you are serving the shared ingredients; and “Locally Prepared” from scratch (and in some cases learn- greater good when you support our R with us are those items that are produced lo- ing to do so), and financial accessibil- Locally Prepared vendors who use or a December 2013 cally and the majority of ingredients ity. While the Eat Local Challenge source these ingredients, as many are article from The come from elsewhere. Locavorism has and experimenting with full-fledged local businesses who work with small Week entitled “The defined people’s shopping choices, res- locavorism provides excellent lessons farms, businesses, and localities world- by Kirsten Limits of Loca- taurant choices, and business choices. in knowing exactly what is and is not wide to promote food sovereignty, trad- Moore, vorism.” They asked Countless books, articles, and blogs local, and provides an opportunity for ing with farmers and workers in other Director of for our response. have been written around the move- our Owners to really develop their regions for just prices, implementing Cooperative The subheading for ment behind the term, and businesses sense of place and community through environmental sustainability in farming the article poses the nationwide have been doing almost local flavor, maintaining the challenge and production practices, and fostering Services question: “Foodies, anything they can to jump on the local in the long term poses disadvantages: economic diversity by promoting the chefs, and hipsters bandwagon because it’s selling. It is an inability to enjoy treats from parts cooperative movement and entrepre- are embracing the also a term that has caught the attention of the world other than our own and neurism. Locavorism doesn’t have to idea of eating lo- of leaders and figureheads worldwide; an inability to support some globally be specifically about ingredients, it can cally grown food. Should the world fol- with state and municipal lawmakers positive food production and economic be about how an ingredient is tied to low their lead?” and then subsequently and administrators developing laws and justice movements that are important your local community as well as devel- details the upsides and downsides of rules that establish how public enti- both at home and elsewhere. Sourcing oping an understanding and apprecia- global adoption of locavorism as a ties can provide more locally sourced locally also does not make promises in tion for the distant community where personal practice. For those interested products, and global leaders draft- terms of quality—consumer homework an ingredient that supports your local in reading the article, please visit ing world trade agreements that may is still required. As The Week points businesses was grown. theweek.com/article/index/254007/the- impact origin labeling and/or whether out, not all local companies embrace limits-of-locavorism. localities can continue allowing local- healthy environmental or economical THINK LOCAL, IMPACT ized preferencing in bidding contracts practices, and just because a food is GLOBAL: LOCAVORISM A BRIEF LOCAVORISM for sourcing or staffing. No time like produced locally, it does not mean that PRINCIPLES PRIMER the present to begin considering how food is good for your body and your While The Week drew attention To refresh, locavorism is the cur- important local sourcing is to you, and household’s needs. to some imperfections of adopting rently trending term coined to describe how local sourcing has a global impact. locavorism as a strict environmental adopting a practice of purchasing and EMBRACING A BROAD conviction, the article failed to address consuming locally sourced ingredi- FLAWS IN 100% PURE DEFINITION OF LOCAL: the economic benefits to local com- ents or locally produced products. The LOCAVORISM SERVING THE GREATER munities both at home and abroad that definition of local varies depending Locavorism has its flaws, for GOOD are the other cornerstone of supporting on the user. In some cases, businesses certain, just as any “ism” may. Folks Does all this mean that the entire local vendors: contributing to keep- will define what constitutes a locally who have participated in the Co-op’s concept of locavorism is misguided, or ing our neighbors employed locally, sourced or produced product. Willy past Eat Local Challenges have learned not of value? Hardly. We at the Co-op building our community purchasing Street Co-op, for example, defines some of those flaws hands-on (the goal firmly believe that it is beneficial to power, and supporting maintained or local as a product sourced or produced of the Eat Local Challenge is to incor- shop local when feasible, and to do so growing diversification of industry and anywhere in Wisconsin, or within 150 porate as much 100% local product as local as possible. No one disputes wealth. The article also suggests that in miles of the state Capitol building, and into your diet as possible for either two the sustainability and economic value contrast to locavorism, eating globally then divides local products by three weeks or one month). Many caffein- of eating locally with the seasons— works because it “successfully feeds subcategories: “100% Local” are those ated beverages, chocolate, acids such even the article in The Week suggests six billion people.” Sure, maybe six items that are produced locally with lo- as vinegar and lemon, and sweeten- that it makes sense “to buy local when billion people have a table of food to cally sourced ingredients; “Essentially ers are hard to find or simply can’t be natural conditions of the season and come home to, but the current global

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18 Willy Street Co-op Reader, april 2014 population exceeds seven billion, and tive Principles include democracy, so there are still a lot of people who go economic participation, autonomy, WHAT DO YOUR to bed hungry daily. As early as 2009, information, and community concern. reports from the United Nations were The history of the cooperative move- claiming that the world hunger rate ment is rooted in localized control CHIP gifts reached an all-time high at over one over employment and supply. A case billion, and the global economic reces- could be made that the cooperative accomplish? sion was the chief culprit. Their policy movement is the grandparent of the recommendations to alleviate hunger recent trending towards locavorism. suggest that “small scale farmers must It is important not just for our local They help be given access to indispensable tools economy but for economies world- Community Shares of Wisconsin and technologies that will allow them wide to maintain a level of sover- to boost production,” and “higher local eignty and control over their farms, and its 61 member nonprofits. production will be instrumental in low- their companies, and their food. ering food prices for poor consumers, To say that locavorism is a simple both rural and urban.” To further the ar- rejection of globalization that is only The ACLU of Wisconsin Foundation filed gument that locavorism can provide the environmental and a naive means to a federal lawsuit to overturn Wisconsin’s means for economic stability, The US achieve sustainability that shuts the Food Sovereignty Alliance maintains rest of the world out is caricature. Lo- same-sex marriage ban. This ban prevents localized food systems as one of their cavorism is about building commu- same-sex couples from receiving hundreds core principles, because they believe nity, establishing connection to place, of protections that state law provides to bringing food providers and consumers and maintaining diverse economies legally married couples. The ACLU lawsuit closer together helps the two make food and cultures. Developing our own is supported by other CSW groups: the decisions jointly, which will protect connections to our own places helps League of Women Voters of Wisconsin Education Network both parties. Locavorism also promotes us better understand and appreciate another one of their principles: putting the places elsewhere. True locavores and OutReach. (Same-sex couples who marry in another control locally, as “food sovereignty understand this, and support localiza- state—to receive the many federal protections that come respects the right of food providers to tion of food systems not just with with marriage—and then return to Wisconsin can be fined have control over their land, seeds, and their ideals, but also their dollars both up to $10,000, face up to 9 months in prison, or both.) water and rejects the privatization of at home and abroad. Our Owners and natural resources.” other patrons are a clear demonstra- April is Sexual Assault tion of this. We thank you for your COOPERATIVES ARE patronage, and for supporting local Awareness Month, and on LOCAVORES AT HEART communities worldwide when you April 26 the Wisconsin Major tenets of the Coopera- Own and shop here together. Coalition Against Sexual Assault will host the Wrap Around the Capitol event.

Hundreds of people use denim strips to encircle the state capitol—to show support for victims of sexual violence.

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Willy Street Co-op Reader, april 2014 19 Bulk Aisle Cooking By Dawn Matlak, Newsletter Writer

onsider your because their oil is sealed last venture in the original grain kernel into the bulk something section. In place of and cannot easily oxidize, Caisle. What in an open my salty chip crav- can keep much longer than were you looking for? What bin to reach ings, I began eating flour.” did you purchase? Did it feel hectic, in and (secretly) sample? Children (more pricey but less In “Bulk Food Storage” exciting, or just a mindless part of seem especially fond of this tactic. processed) salted nuts. on the website www.happyher- your shopping trip? Did anything new Of course, such actions are not-quite- My sweet bakery treat cravings were bivore.com, Lindsay Nixon articu- catch your eye? smiled-upon by other shoppers nor replaced with dried apricots, man- lates some general storage guidelines. Now close your eyes and con- the Health Department. However, goes, pineapple, and cranberries, plus “If you plan to use your flour within sider how you see the bulk aisle. Are if you or your child is ever feeling the occasional chocolate-covered a few weeks, the packaging it came in you imagining beans, rice, grains? particularly tempted to give a snack almonds, ginger, or raisins. A few should be sufficient. However, flour Do you envision it as a place to find a taste test, feel free to ask a Co-op noticeable differences in wake of this takes up moisture and dries out eas- your “staples”? Do you think of it staff member, and they will absolute- change of habit included a decrease ily, so if you are storing it for longer as a source for your snacks as well? ly offer you a sample of any item. in the amount of food I consumed, than that, it’s recommended that you Do you seek out salted nuts, sesame I have a particular fondness for which also made it easier to pack and transfer it to a glass or metal con- sticks, spices? Or does the whole certain bulk snacks, namely those that carry go-to snacks in my bag. Nuts tainer. Heavy-duty, BPA-free plastic aisle seem overwhelming, something are sweet and those that are salty. In remain an essential snack I frequently containers can also work. Flour also you’d rather avoid if possible? a previous Reader article, “Healthy turn to for a quick fix. absorbs odors; storing it away from Mistakes and triumphs of cook- Food on the Road,” Polly Sackett In “The Surprising Truth About strong scents is best. Whole-wheat ing projects can often be traced right Westmont wrote of her own road trip Food Miles,” Megan Blodgett Min- and brown rice flours benefit from back to this location, hand-scooping snack of choice, custom-made trail nick emphasizes an additional reper- being stored in the refrigerator or into a bag, numbers on a tag. I often mix: “I filled up several of my home- cussion of eating whole, unprocessed freezer, because it slows the oils in first think of the bulk aisle as a source brought containers with our favorite foods: “According to a University of them from going rancid. If you live in for baking expeditions: almond meal, bulk items: cashews, walnuts, pump- Michigan study, 23% of the energy a hot and/or humid climate, you may sugar, cinnamon, chocolate chips, yes kin seeds, sunflower seeds, cranber- used in our food system is in pro- want to store all flours in the refrig- please. ries, raisins, cherries and dates rolled cessing and packaging. By choosing erator, as storing your flour at a warm Many staff members have writ- in oat flour. Once home, I mixed all whole, unprocessed foods, and by temperature increases the chance of ten extensively about our lovely bulk of these items together and put it all buying in bulk, you are cutting these having pests.” aisle, yet there is quite a lot that could into a large sealed container along steps out entirely.” Beyond flour, there are spices still be said. From saving money to with three snack cups for serving to consider. Anything finely ground stocking up for the apocalypse, this each child and myself.” I’m a big fan BAKING EXPLORATION will have a shorter shelf life than humble aisle is more versatile and of this idea, and have also found the In breads, pastries and assorted their whole counterpart. One hidden fascinating than at first glance. In an prepared trail mixes to my own lik- sweet treats, the experience of baking benefit to shopping in Willy Street effort to offer some recognition to ing. Granola is one homemade snack tends to revolve around the use of Co-op’s bulk aisle is the rapid pace this often unsung place, I’m going to that outshines all the commercial flour. However, it is important to note at which bins are filled and refilled. walk you through some adventures in brands I’ve tried. (My favorite recipe that flour is generally considered a This ensures the products are fresher eating and hopefully share some help- for this is shared at the end of the highly processed version of a whole than items that may be packaged and ful information along the way. article.) grain. When whole grains are milled sitting on shelves for long periods of A couple years ago, in an attempt and ground down, their oils begin time. We’ve often received positive SNACKS! to cut down my visits to the chip aisle an oxidation process. Light, air, and comments about the freshness of our Let’s be honest. Many folks ini- and bakery section, I began thinking heat can prompt this. According to bulk spices; some folks even caution tially locate the existence of the bulk more critically about what tastes I Iowa State University’s Extension to use less at first, to account for the aisle when they are looking for some- was pursuing and how I might be able and Outreach, the processing of the stronger flavor. thing covered in chocolate, perhaps to find comparable foods in the bulk grain impacts the shelf life. “Grains, One of my favorite quick-bake

20 Willy Street Co-op Reader, april 2014 items are coconut macaroons. Using 3/4 c. sugar just a few basic ingredients (sugar, 1/2 c. almond flour almond flour, coconut, vanilla, eggs 1 Tbs. melted butter and butter) these gems make great 2 c. shredded unsweetened coconut secret-admirer gifts or last minute 1 tsp. vanilla potluck contributions. Give the recipe Directions: Combine all ingredi- a try! ents in a bowl. Drop spoonfuls onto greased cookie sheet. Bake in pre- PANTRY ITEMS heated 325ºF oven for 10-15 minutes. In regards to navigating bulk aisle Remove cookies from pan and let “staples,” folks often have ques- cool on wire rack. tions about how to build a pantry. To consider what your pantry might be SIMPLE KHICHDI comprised of, it’s helpful to look at 1/4 c. brown basmati rice the storage lives of particular items, 1/4 c. red lentils alongside kitchen space and frequen- 1 c. of water cy of use. 1 tsp. of salt Dry, dark, and cool are the gener- 1 inch piece of fresh ginger peeled al rules for pantry space. Well-sealed and sliced finely 1 tsp. cumin powder containers are much better than Directions: Preheat oven to supplies, including vanilla extract, A pinch of cinnamon powder bags, particularly as they serve to 300ºF. Combine all ingredients shredded coconut, oats, sugars, Optional: half a jalapeño pepper prevent bugs. Seasoned pantry users (except raisins) in a large bowl. If co- molasses, and spices. A tip on bak- sliced or some chopped cilantro (or tend to prefer glass containers, and conut oil is solidified, heat slightly on ing powder: when it’s too old it will a squeeze of lemon) many people add a couple whole bay a stovetop with maple syrup, vanilla, produce hard and flat baked goods, Directions: In a medium-sized leaves, which act as a bug deterrent. and cinnamon. Spread mixture out on instead of light and fluffy ones. Fol- pot bring water and salt to a boil. Add Whole grains, rice, and legumes tend 2-3 cookie sheets. Bake in oven for lowing a sugar craving to a home- rice and lentils along with ginger, to store longer. Our home has a cabi- 20 minutes, stirring midway through. baked sweet treat (without a trip to cinnamon and cumin. Cover the pot net full of quart-size mason jars filled Remove & cool completely. Add rai- the grocery store to delay the dessert) and lower heat to a simmer. Stir once with mung beans, quinoa, chickpeas, sins and store in a covered container is one major benefit of our stocked or twice in the next fifteen minutes. basmati rice, brown rice, millet, black in the fridge. Makes approximately 9 pantry. When the rice is done it is ready to beans, red lentils and more. cups. Obviously, bulk dried beans and eat. Serve hot with some chopped TAKE A CHANCE COCONUT MACAROONS cilantro or juice from a lemon slice or legumes are less convenient but also Perhaps you’ve seen the black 2 eggs half a chopped jalapeño. much more affordable than canned Forbidden Rice and wondered what it versions. For me, the key to making looks like when it’s cooked or how it them easier to work with is. . . using might combine with some bright or- a slow cooker. Soaking overnight ange carrots or deep red beets. Maybe also helps. Getting into a rhythm of you’ve wanted to experiment with preparing a crockpot full of black nutritional yeast, or have been eyeing beans often means thinking a little up a fancy new type of salt. One of in advance, using some beans im- the most endearing aspects of shop- mediately upon completion, and ping in the bulk aisle is the options refrigerating the rest to use over the given to choose as little or as much as next few days. It is actually simpler one wants. My own pantry expanded than it seems, and clearly much less after I began eating millet and found A fresh, green, and local alternative. expensive than cooking with canned it to be a very versatile grain. Most beans. After a recent article I wrote recently, I tried purple jasmine rice about convenient, affordable, and and volcano rice and found them both We offer vegan and dairy-free versions of a variety healthy meals, I was sent a number of to be colorful additions to fun meals. of dishes. All of our dishes are made from scratch suggestions by Co-op Owner Nandini Ultimately, there isn’t much to Lorenzsonn. One of them was for kh- lose if you’re curious about trying an using many local and/or organic Ingredients. ichdi, also called kicharee, khichuri, item. Take home a tablespoon of that kedgeree or kichari which is a South interesting curry powder, or find out Asian preparation made from rice and if dried jakfruit is actually sweet or lentils. This has been a go-to meal for sour. If you’re interested, share your me, particularly because it is easily new favorites with us on our Face- digestible and great to eat while “do- book page, and pass along your tips, ing a cleanse” or feeling ill, weak, or hints, and recipes as well. As always, depleted. feel free to eat your way through the As for baking supplies, I predomi- aisle! nantly use gluten-free flours, such as almond meal and brown rice flour, HOMEMADE GRANOLA and I try to keep these in glass jars in 1/3 c. coconut oil the freezer. I also purchase them in 1/3 c. maple syrup smaller quantities and replenish often. 1/2 tsp. vanilla As raw nuts have a high-oil content 5 c. oats and can go rancid in a kitchen with 1/2 tsp. cinnamon fluctuating temperatures, I try to also 1 c. almonds keep them in the fridge or freezer. In 1 c. sunflower seeds See www.willystreet.coop/catering for details our home full of bakers, we tend to 1 c. coconut and download a menu or call (608) 237-1201 keep our pantry stocked with proper 2 c. raisins

Willy Street Co-op Reader, april 2014 21 Tea Time by Lucy Hodgman, Newsletter Writer

hat if we dumped all the India, it was the British who turned tea present in the tea plant. Green tea in the world into the growing into an industry in India, as teas typically have higher levels Great Lakes? A reader an attempt to compete with Chinese of catechins than oolong or black teas, W of the webcomic XKCD tea production. Tea became popular as since oxidation converts catechins into tea that you brew from a tea bag filled posed this question for a weekly col- a beverage (as opposed to a medicine) other substances. (White teas also have with dust will result in a more caffein- umn. How strong, compared to a regular amongst Indians in the 1950s, after an high levels of catechins since younger ated brew than tea made from whole cup of tea, would the lake tea be? The advertising campaign from the India leaves generally have more.) Some of leaves. Tea grown in shady areas is answer: pretty weak—the equivalent of Tea Board. the health benefits from green tea are also higher in caffeine. Additionally, two drops of tea in a bathtub. So, what China and India remain the two top summarized as follows by the Book powdered teas that are consumed size body of water would make a nice, tea producers worldwide, in terms of of Green Tea: “[S]tudies suggest that whole, such as matcha, offer all of their strong cup of lake tea? And what about quantity, although tea is produced in green tea may help lower the risk of caffeine to the consumer rather than the problem of heating it, assuming you over 40 countries. cancer, inhibit aging, reduce the risk just part of it. These myriad factors wanted hot tea? The author suggests of cardiovascular disease, help lower mean it’s unrealistic to say that green that Frying Pan Lake in New Zealand— SO WHAT’S WITH ALL THE blood sugar levels, fight viral infec- tea always has less caffeine than black. the world’s largest hot lake—would be DIFFERENT TYPES OF TEA? tions, and even prevent cavities, bad If tea makes you feel differently a good candidate. New Zealanders con- First things first: a lot of beverages breath, and gum disease.” than coffee, it might be due to the L- sume 2,700 tons of tea per year. If this we call tea aren’t technically tea. Rooi- Matcha, which is powdered green theanine. This is an amino acid found were all submerged in Frying Pan Lake bos, yerba mate, chamomile, and any- tea, offers a concentration of health in tea that boosts the effect of caffeine, at one time, they could brew their entire thing marked “herbal,” all come from benefits, since the entire tea leaf is which is why the amount of caffeine in year’s tea supply in minutes. Seems like various plants that aren’t actually the consumed. tea may seem to have a greater effect a reasonable plan to me. tea plant. But green, black, white, yel- Kombucha is a preparation of tea than a similar amount of caffeine from If a lake’s worth of tea sounds a bit low, oolong, pu-erh—all of these come that has many of its own health claims. another source. Also, L-theanine is more than what you’re seeking, how from Camellia sinensis. So if they’re all Kombucha is a fermented beverage, of- thought to induce states of relaxation, about we explore some smaller ways to the same plant, why do these types of ten effervescent, made from sweetened which is why some people experience incorporate tea into our everyday lives? tea differ from each other in flavor and black tea with the addition of a SCO- fewer jitters from tea than from coffee. Plenty of people do it: on any given day, appearance? Here’s a summary: BY (symbiotic colony of bacteria and It’s another common misconcep- over half of the population of the United • White tea consists of very young yeast). Advocates promote benefits to tion that you can naturally decaffeinate States drinks tea. Personally, as a tea leaves and buds, and are lightly oxi- the immune system, anti-aging effects, tea by steeping it briefly and throwing drinker who feels like she’s surrounded dized (left to sit out in the air before and more. Several brands of kombucha out the original water before re-steep- by coffee culture, this statistic surprised cooking) are available at Willy Street Co-op, ing. A 1996 study showed that only 9% me—until I learned that over 80% of tea • Green tea is cooked immediately to along with kits for brewing your own. of caffeine is extracted in the first 30 consumed in the U.S. is iced. Of course! prevent oxidation Remember that tea in any form is seconds of steeping. After 3 minutes, Americans are crazy for iced tea, but • Yellow tea is lightly oxidized, with a not a miracle cure, and should not be 50% of the caffeine is removed, but it did you know that it began as a vehicle slower drying phase than green tea, used to the exclusion of other healthful takes 15 minutes to remove 96% of the for alcohol? “Tea punch” was popular- which imparts the yellow color to the lifestyle choices and proper medical caffeine. In most cases, you aren’t go- ized in the early 19th century, and was leaves care. ing to be interested in tea brewed from first made with green tea. • Oolong tea is partially oxidized (and leaves that have already been steeped the leaves are bruised before being CAFFEINE longer than 15 minutes; what’s more, HISTORY left to sit out) All tea from the tea plant naturally most of the beneficial antioxidants in The tea plant, Camellia sinensis, • Black tea is fully oxidized (bruised, contains caffeine, in varying amounts. tea actually do get released very early is native to Eastern and South Asia. and left out longer than oolong) (Tea marked as decaf has had the caf- in steeping, so if you throw out the In China, it was originally used me- • Pu-erh tea can be processed either as feine removed, but still contains small original infusion in hopes of decaf- dicinally, and was first consumed as a green or black tea, but after process- amounts.) It’s a common misconcep- feinating, you will actually end up with beverage during the Han Dynasty (206 ing, is dampened and allowed to tion that black tea has the highest fewer antioxidants but a very similar BC to 220 AD). In Western culture, we ferment. It is then often pressed into levels of caffeine, followed by green caffeine level to what you’d get by just also associate tea with the British, but it cakes, which was traditionally done tea, with white tea having the low- steeping and drinking normally. was not popularized in England until the for easier transportation. Pu-erh can est. White tea actually has fairly high 18th century. Prior to that, coffee was continue to ferment while it’s stored, levels of caffeine, because it typically GLOBAL CONCERNS the ubiquitous beverage in England; sometimes for decades! contains more buds, which have more Harvesting tea is hard manual la- there were 2,000 coffee houses in Lon- In some places, you might see oxi- caffeine than leaves do. As for green bor. It involves working in heat, at high don by the early 1700s. However, cof- dation in oolong and black teas referred and black teas, caffeine levels vary altitude, for long hours. Tea pickers are fee was seen as a man’s drink, whereas to as fermentation. This is incorrect, from tea to tea. Some brands report the often underpaid for their work; workers tea was considered socially acceptable since there is no bacterial or yeast ac- caffeine levels in their tea, but brew- and even owners of tea plantations can for everyone to drink. Thomas Twining tion in the process of oxidizing oolong ing time is also a factor; the longer the end up living in poverty as tea com- opened the first tea house in England in and black teas. Pu-erh is the only tea leaves steeps, the higher the caffeine panies profit. As consumers, if we are 1717, although tea didn’t become ac- that is actually fermented. in the finished brew. Water tempera- concerned about fair pay for the people cessible as an everyday beverage for all ture has a similar effect; hotter water lower down on the supply chain, we classes in British society until the end of HEALTH releases more caffeine from the leaves. can focus our attention on certified Fair the 19th century. Green tea is often touted as healthy, Smaller leaves also result in a higher Trade producers and traders. For an Though the tea plant is native to thanks to antioxidants called catechins level of caffeine in the final brew—so, overview of Fair Trade tea, check out

22 Willy Street Co-op Reader, april 2014 ratetea.com/topic/fair-trade-tea/12/. good to boil off excess oxygen in the as salad—it’s substantial and savory. Directions: Combine flour and salt This website highlights Rishi Tea as a water to maintain antioxidant potency The flavor and texture combinations in a small bowl. Using a stand mixer leader in fair trade tea; as a bonus, it’s in the tea. are spectacular. with a paddle attachment, beat butter also a Wisconsin company. Check out For a straightforward version with- on medium-high speed until creamy. ICED Rishi Tea at Willy Street Co-op along out fermented tea leaves, check out ab- Add matcha and vanilla extract, and As summer seems like a slightly with other brands that have fair trade solutelymonica.com/Recipes/Salads/B/ beat until mixture is well-combined less distant possibility, your mind offerings, including Equal Exchange, Burmese_Tea_Leaf_Salad.htm. and a uniform color. Add sugar, and might be turning away from hot tea in Tea Tibet, and Numi. For a version that guides you continue mixing on high speed until anticipation of cooler refreshment. Sun Recently, reports of lead con- through fermenting tea leaves over light and fluffy. Add flour and mix on tea—iced tea that’s brewed in a sunny tamination in Chinese-grown tea have the course of several days, check out low speed. You will need to scrape the spot, without boiling the water first—is been in the news. Industrial pollution fromthekitchenofolivia.blogspot. sides of the bowl several times before a traditional method, but is now known in soil has the potential to seep up com/2013/04/burmese-tea-leaf-salad- a dough will start to form. It will be to be risky since the temperature is into plants. ConsumerLab.com did an lahpet-thoke.html. crumbly, but when it’s ready, will perfect for breeding harmful bacteria. independent test of several green teas, If you’d like to use tea as a condi- come together if you squeeze it with Instead, brew similarly to as you would finding that “...there can be significant ment instead of a focal point of a meal, your fingers. Form dough into a ball for hot tea, and then cool the tea; or try amounts of lead contamination in try Long Jing tea sprinkled on top of while it’s still in the mixer. Turn out brewing in the refrigerator. some green tea sold in the U.S.… The a seafood salad, or Gyokuro tea with dough onto a piece of floured parch- Hot method: Brew exactly as for good news is that most of this lead fresh fruit or pastries, as suggested by ment paper on your counter. Place hot tea, but use double the amount stays within the leaves and doesn’t get The Book of Green Tea. Tea leaves can another piece of parchment on top, and of tea for the volume of water. Don’t into the tea… Be sure to use a tea bag also be used as an alternative to grape roll out dough to 1/4-inch. Peel off top brew longer, as that results in a bitter or other filter for your tea and don’t leaves in homemade pickles to encour- parchment and cut out as many cookies brew. Refrigerate the finished tea until eat the tea leaves unless you know age crispness. as you can using the cookie cutter of chilled. for sure they aren’t contaminated.” Lapsang souchong, which is a your choosing. Refrigerate dough for Cold method: Use about 1.5 times Most likely, the risk is not significant smoked black tea made from older at least 1 hour. Preheat oven to 325ºF. as much tea as you would for hot tea. for the average consumer, but preg- leaves, is great for adding to anything Move parchment and cookies onto Chill water with tea for 4-12 hours, nant people may wish to take greater that you want to lend a smoky flavor baking sheets. Baking time will vary then remove tea bags or tea infuser. precautions. to. Try Madison blogger Weekend depending on the size of your cook- Voila! As Samovar Tea Lounge notes, Chef’s lapsang souchong poached ies. Check them starting at 17 minutes, “One caveat for cold brewing: pu-erh salmon: justaweekendchef.tumblr.com/ though they may take up to 25. Rotate IMBIBING and non-tea ‘teas’ or tea-blend ingredi- post/75223932829/this-is-a-quick- pans approximately halfway through HOT ents, like dried flowers, fruit or herbs, little-recipe-perfect-for-when. baking. Cookies are finished when they When brewing loose-leaf tea, need a quick rinse of boiling water In the dessert category, you can are are dry and firm to the touch, and make sure you use a large enough before you brew. Herbal blends are mix matcha into vanilla ice cream (or you can pick them up without them brewing basket or tea ball; if using a not typically heated during processing incorporate it when making ice cream deforming. There’s no need for them ball, the tea should fill it no more than (thus they may harbor bacteria) and from scratch). Matcha can be added to get brown on the edges, unless you halfway, to give the leaves room to aged pu-erhs may have collected some to countless baked goods for a lovely prefer a crispier cookie. These will expand. Don’t use an egg with small dust over the years.” color and flavor. keep for up to two weeks in an airtight holes, as this doesn’t allow water to container. If desired, turn these into flow easily enough. You can also COOKING WITH TEA MATCHA SHORTBREAD COOKIES sandwich cookies by adding a filling; steep leaves directly in the water, and NPR predicted at the beginning of Try this recipe for matcha short- another similar recipe suggests white then strain them out afterwards. this year that eating tea leaves would bread cookies (adapted from www. chocolate ganache, and several Willy If the tea packaging doesn’t be a big trend in 2014—in entrées, des- projectfoodie.com/blog/recipes/sweet- Street Co-op staff at the Production include instructions on how long to serts, and cocktails. treats-for-the-holidays.html): Kitchen brainstormed flavor pairing brew or at what temperature, refer to When I lived in northern Califor- 2 1/4 c. all-purpose flour ideas such as rose water, lemon, and the chart below from www.artoftea. nia, one of my favorite restaurants 1/4 tsp. salt ginger. com. served Burmese tea leaf salad. Al- 1 c. (2 sticks) unsalted butter, at room Opinions vary on whether you though I’ve yet to see this in a Madison temperature, cut into pieces CUPCAKES should heat the water to a full boil restaurant, I found some recipes online. 2 Tbs. matcha powder For some other sweet treats, you before cooling it to the proper tem- This garlicky, nutty salad is different 1 tsp. vanilla extract can make cupcakes with a variety of perature. Some experts claim that it is than what Americans typically think of 1/2 c. granulated sugar teas, such as the following: • Oolong lavender cupcakes: www. coconutandlime.com/2010/08/ oolong-cupcakes-with-lavender- Tea Type Temp. Amt. per 6-8 oz. serving Steep Time frosting.html. • Vegan chai cupcakes: kirsten- White 175º-185º 1 Tbs. 1-3 minutes skitchen.blogspot.com/2012/03/chai- China Green 185º 1 tsp. 3 minutes cupcakes.html Japanese Green 180º 1 tsp. 2-3 minutes • Earl Grey cupcakes with lemon Black 206º 1 tsp. 3-5 minutes buttercream: www.patentand- Darjeeling 185º 1 tsp. 3 minutes thepantry.com/2008/09/21/earl-grey- Oolong Rolled 185º-206º 1 tsp. 3-5 minutes cupcakes-with-lemon-buttercream/. Oolong Long Leaf 185º-206º 1 Tbs. 3-5 minutes And if you want to get in on the Botanical Infusions/ trend of tea-based cocktails, try infus- ing spirits with tea, as in this recipe Tisane 206º 1 Tbs. 5-7 minutes for black tea vodka: coffeetea.about. Raw Pu-erh 195º 1 Tbs. First soak for 30 seconds com/od/preparationandrecipes/r/Black- then flush. 3-5 minutes TeaVodka.htm. Half Baked & Really, when it comes to cook- Full Baked Pu-erh 206º 1 Tbs. First soak for 30 seconds ing and baking with tea, the sky’s the then flush. 3-5 minutes limit...or should I say the bottom of the Great Lakes?

Willy Street Co-op Reader, april 2014 23 RECIPES AND DRINK RECOMMENDATIONS DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON

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

Springtime Polenta Strawberry Sunrise Smoothie

Adapted from www.mynewroots.org. Adapted from www.mynewroots.org. Snap up ramps when you see them—they make a very short appearance! This delicious smoothie is an excellent way to start the day. This recipe 4 c. water (plus up to 2 more cups if needed) also makes incredible popsicles! Double or triple the recipe, pour into 1 c. polenta molds, and freeze. 1 1/2 Tbs. butter 15 raw almonds, soaked overnight in water, drained 2 small onions, finely minced 1 c. water (or coconut water or orange juice) 1/2 lb. asparagus, trimmed, sliced diagonally into 1-inch pieces 2 pitted dates 1 c. peas 1 c. strawberries, washed and hulled 1 bunch ramps, trimmed 1 ripe banana, peeled, broken into chunks 1 lemon, sliced in half 1/4 tsp. lemon juice (optional) 1/2 c. grated Pecorino Romano Directions: Place the almonds in a blender and blend for 15 seconds to olive oil finely chop. Add the water, coconut water, or juice, and scrape down the salt sides of the blender. Add the dates and blend for 1 minute. Add the straw- Directions: Heat the water and a large pinch of salt in a large pot over berries, banana, and lemon juice, if using, and process until smooth and high until simmering. While whisking, slowly pour the polenta into the sim- creamy, 1-2 more minutes. Pour into a glass and enjoy! Makes 1 serving. mering water. Continue to whisk for 2 minutes, then reduce the heat to low. Star Recommends: Zardetto Prosecco—The NV Prosecco Brut is Cook uncovered, for 30-45 minutes, whisking every 4-5 minutes, until no a richer, creamier wine than the Brut Cuvee Private. Here the fruit longer gritty and the consistency is smooth and creamy. If the polenta turns tends towards ripe yellow peaches, with flowers, spices and min- too thick, whisk in more water. Stir in the grated Pecorino. erals that add complexity. The finish is long, generous and nicely Melt the butter in a large skillet over medium heat. Add the onions and balanced. a pinch of salt, and sauté about 10 minutes, until golden. Stir in the peas and asparagus, and sauté until just barely cooked, 2-3 minutes. If needed, add a ta- blespoon or 2 of water if the pan starts to dry out. Add the ramps, and toss to Splayed Roast Chicken with Caramelized combine. Remove from heat as soon as the ramps are wilted, just 30 seconds Ramps, Garlic, and Capers or 1 minute. Squeeze half of the lemon on top, and season to taste with salt. Adapted from The New York Times. Scoop a spoonful of polenta onto each plate and top with the vegetables. 4 1/2 lb. whole chicken, patted dry Drizzle with olive oil and serve with a wedge of lemon. Makes 4 servings. 2 tsp. coarse salt Star Recommends: Tiamo Prosecco Organic—Fresh and rich fruity 1/2 tsp. black pepper aromas of apple and pear with a hint of citrus fruit that fade into the 1 bunch ramps, trimmed, outer layer removed floral bouquet. Fresh and fruity with fine bubbles. 1 lemon, quartered 1 Tbs. olive oil Strawberries in Wine with Mascarpone Cream 5 cloves garlic, smashed and peeled 1 Tbs. capers Adapted from www.mimithorisson.com. Directions: Rub the chicken inside and out with the salt and pepper. Set Strawberries macerated in red wine make a decidedly grown-up dessert. aside (at room temperature is fine). Place a large cast iron or other heavy, The recipe requires minimal effort—just make the mascarpone cream shortly oven-safe skillet in the oven, and set to 500˚F. Allow to sit in the hot oven before you’d like to serve it. for 45 minutes. Cut the ramps crosswise where the leaves and bulbs meet, 1 lb. strawberries, rinsed and hulled then rinse both. Tear the leaves into large pieces. Slice any bulbs thicker than 1 c. red wine a pencil in half lengthwise. 1/4 c. sugar Transfer the chicken to a large cutting board. Use a knife to slice through 3/4 c. heavy cream the skin that connects the legs to the body. Splay the thighs open until you 1/2 c. mascarpone feel the joint on each side pop. Put half of the lemon inside the chicken. Set 2 vanilla beans, slit in half lengthwise, seeds scraped out the chicken breast-side up in the hot skillet. Press the legs down so they lie 3 Tbs. powdered sugar, sifted flat on the bottom of the skillet. Drizzle the olive oil over the chicken, then Directions: Depending on their size, halve or quarter the strawberries and roast. After 30 minutes, arrange the ramp bulbs, garlic, and capers around the place in a large bowl. Pour the wine over the strawberries, then sprinkle with chicken, and gently toss with the pan juices. Cook 5-15 minutes more, until sugar. Fold to combine. Refrigerate, covered, for at least 4 hours. the chicken is no longer pink, and the ramps are tender. Combine the cream, mascarpone, vanilla seeds, and powdered sugar in Remove the skillet from the oven, and toss the ramp leaves in the pan a large bowl. Whisk until stiff, about 5 minutes. Spoon a generous amount just until wilted. Allow to rest for 5 minutes. of mascarpone cream in dessert bowls, then top with strawberries and wine Serve the chicken with the ramps, garlic, capers, and pan juices, and, if sauce. Enjoy! Serves 6. you like, the remaining lemon wedges. Serves 4. Star Recommends: Cascinetta Vietti Moscato d’ Asti—Pale sunshine Star Recommends: Louis Jadot Beaujolais-Villages—Strong red yellow color and slight frizzante, this Moscato d’Asti has intense aro- purple color. Fresh red fruits on the nose with a hint of dark cherry. mas of peaches, rose petals and ginger. On the palate it is delicately Slightly spicy with a touch of grey pepper, licorice and a touch of sweet and sparkling with modest acidity, good balance, good acidity rose flower. The whole wine is very well balanced with a nice acidity complexity and a finish of fresh apricots. and the tannins present on the finish.

24 Willy Street Co-op Reader, april 2014 Pickled Ramps Sesame-Ginger Beef and Asparagus Stir-Fry

Adapted from www.chow.com. Adapted from www.bonappetit.com. Ramps are also known as wild leeks, and are similar to onion and garlic For a quick dinner, try this homemade version of a classic Chinese dish. smashed together. These quick refrigerator pickles intensify their crunch, 1 lb. lean top sirloin, sliced into thin strips sharp bite, and pungent flavor, so only eat them with people who will still 2 tsp. cornstarch love you with terrible breath. 4 Tbs. peanut or vegetable oil, divided 1 lb. ramps, trimmed and washed 1 tsp. sesame oil 3/4 c. granulated sugar 1 lb. thin asparagus spears, trimmed, sliced diagonally into 1 1/2-inch pieces 3/4 c. rice wine vinegar 1 bunch green onions, trimmed, sliced diagonally into 1 1/2-pieces 3/4 c. water 1 1/2 Tbs. minced peeled fresh ginger 1 Tbs. kosher salt 2/3 cup beef broth 2 tsp. Szechuan peppercorns 1 Tbs. fish sauce 1/2 tsp. black sesame seeds 1 tsp. sugar 1/2 tsp. crushed red pepper flakes Directions: Place the beef in a large bowl and sprinkle with cornstarch. 1 clove garlic, finely minced Use your hands to coat beef in the cornstarch. Directions: If the ramps have wilted or dried out leaves, slice them off Heat 2 Tbs. of the peanut oil in a large skillet over high heat. Cook the 1/4 inch above where the stem turns white. If the ramps are very fresh and beef in a single layer (you may need to do this in batches, depending on tender, leave the leaves on. Trim the roots, peel off the outermost layers, and how large your skillet is), undisturbed, about 1 1/2 minutes, until the meat rinse the ramps well, removing any silt or dirt hidden in between the layer. starts to blacken on the bottom. Flip over and do the same to the second side. Set the ramps in a large non-reactive bowl. Transfer to a large dish. Combine the sugar, rice wine vinegar, water, salt, peppercorns, sesame Lower the heat to medium-high, and add the last 2 tablespoons of peanut seeds, crushed red pepper, and garlic in a medium saucepan over medium- oil and the sesame oil to the skillet. Add the asparagus, green onions, and high heat. Bring to a boil and stir until the sugar has dissolved completely. ginger, and sauté until lightly browned and crisp-tender, 2 to 2 1/2 minutes. Pour the hot brining liquid over the ramps. Let sit until the mixture cools Pout the broth into the skillet and stir in the fish sauce and sugar. Bring to to room temperature. When cool, transfer to a non-reactive container and a boil. Return the beef to the skillet and cook about 1 minute, until beef is tightly cover. Refrigerate about 12 hours before enjoying. These will keep in heated through and the sauce thickens. Serve hot. Makes 4 servings. the refrigerator for a couple of weeks. Star Recommends: Foris Pinot Gris—This wine shows fresh apple and Star Recommends: Seghesio Old Vine Zinfandel—Aroma of black quince notes on both the nose and palate. A hint of baking spices cherry, raspberry, dried herbs, spice and even a bit of smoked meat. adds complexity while a seam of minerality leads to a long clean fin- When tasting don’t judge this wine too hastily as it needs a good ish. amount of air to show its best. After some time to breathe you’ll find a smooth and a bit brambly wine full of black cherry and black raspberry fruit plus some lovely spice notes. more recipes on the next page…

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Willy Street Co-op Reader, april 2014 25 Ramps in Shallot Butter over Toast Strawberry Jam with Black Pepper and Fresh Mint Adapted from www.notderbypie.com. Sautéing ramps with shallots in butter is a great treatment for these Adapted from Christine Ferber’s Mes Confitures: The Jams and Jellies yummy harbingers of spring. of Christine Ferber. 2 Tbs. butter, divided Black pepper and fresh mint pair with strawberries for a delicious, un- 1 shallot, thinly sliced common jam. The strawberries do need to macerate for a couple of days in 1 bunch of ramps, trimmed but not sliced the refrigerator, so plan ahead. sea salt 2 1/2 lbs. strawberries, rinsed under cool water, patted dry, hulled 1/4 baguette, sliced in half lengthwise 3 3/4 c. granulated sugar Directions: Melt a tablespoon of butter in a medium skillet over medium 1 lemon, juiced heat. Sauté the shallots until soft and lightly golden. Add the second table- 5 fresh mint leaves spoon of butter and the ramps. Sauté until stalks are soft, 1-2 minutes. 5 black peppercorns, coarsely ground in a mortar and pestle Toast the baguette and top with the sautéed shallots and ramps. Serve Directions: Place the strawberries in a ceramic bowl, then toss with while still warm. Serves 2. the lemon juice and sugar. Cover with a sheet of parchment paper and let Star Recommends: Leese-Fitch California Zinfandel—A delicious macerate overnight in the refrigerator. Then next day, pour the strawberry Zin that offers aromas and flavors of plum, Indian spices, and blue mixture into a non-reactive stockpot (copper is ideal for jam-making). Bring fruits. This blend is assembled from two vineyards in Lodi, California to a simmer over medium-high heat. Pour it back into the ceramic bowl, and one from Paso Robles—each offering different attributes to the cover with parchment again, and refrigerate overnight. The third day, set final wine. The Lodi grapes deliver ripe fruit and wonderful aromat- a mesh sieve over the stockpot. Pour the strawberry mixture into the sieve ics, while Paso Robles brings fleshy raspberry, earthy notes, and and bring to a boil over high heat. (Reserve the contents of the sieve and set structure to the blend. aside.) Skim any foam from the top of the syrup, and continue cooking over high heat until the temperature reaches 220˚F. Add the strawberries from the sieve, and stir in the fresh mint and black pepper. Return to a boil, skim again, lower the heat to medium, and simmer, stirring, for 5 minutes. Ham and Asparagus Strata Use a small ladle and a funnel to pour the jam into sterilized jars (see note). Fill right up to the top. Seal with sterilized lids while the jam is hot, Adapted from www.mykitchenaddiction.com. then turn the jars upside down and wipe them off with a clean, damp towel. This breakfast casserole filled with ham and asparagus is easy to make, Allow to cool before labeling, and store in a cool, dark place. Makes 5 half- but looks elegant, and would be great for a weekend brunch. pints. 7 eggs Notes: The strawberries need to macerate a couple of nights in the 1/3 c. milk refrigerator, so plan ahead! To sterilize jars, submerge them right-side-up 1 heaping Tbs. Dijon mustard in boiling water for 10 minutes. For more tips on safe home canning, see: salt http://www.foodsafety.gov/blog/home_canning.html. pepper Star Recommends: Fonseca Bin 27 Port—Big and ripe, with notes 3 c. cubed bread, preferably day-old and dried out of blackberries, black currants, black cherries, pencil lead, cigar 6 oz. diced ham tobacco, and spice. This was smooth, warm, and expressive. 1 lb. asparagus, ends trimmed 1/4 c. shredded white cheddar cheese Directions: Preheat oven to 350˚F. Lightly grease an 8x8-inch cas- please drink responsibly. serole, and set aside. Crack the eggs into a large mixing bowl and whisk. Whisk in the milk and Dijon mustard, and sprinkle with salt and pepper. Spread the bread in the casserole dish, then layer the ham over the bread. Pour the egg mixture over the bread and ham, then allow to rest for 10 min- utes. Line the asparagus spears on top of the strata, then sprinkle with the Weekly Willy East shredded cheese. Bake for 55-60 minutes, or until the top is golden brown remodel updates and the eggs are set. Serves 4-6. posted at willystreet. Star Recommends: Grooner Gruner Veltliner—Faint meadow grass coop/remodel, on herbals on the nose become more prominent on the palate. The wine may tingle on the tongue at first. There’s a touch of chalk, Facebook and on which underlines an almost watery first impression, but the wine Twitter. soon opens up, and the palate and finish expand.

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Willy Street Co-op Reader, april 2014 27 THIS MONTH’S WELLNESS WEDNESDAY IS APRIL 2ND

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Next month’s Wellness Wednesday is May 7th

April 2- 29

Dias del Sol carries your taste buds away to the warmth and comfort of the first day of spring. Notes of cocoa and tobacco with subtle hints of dark chocolate and walnuts will help get you through the last cold days putting the long-awaited spring in your cup.

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