Eat Local Month IN THISISSUE Homemade Condiments;

PRSRT STD U.S. POSTAGE 1457 E. Washington Ave • Madison, WI • 53703 PAID ; POSTMASTER: DATED MATERIAL MADISON, WI Step Up:EquityMatters; PERMIT NO. 1723 and more! CHANGE SERVICE REQUESTED SEE WILLYSTREET.COOP FOR COVID-19 RESPONSEUPDATES. A PUBLICATION OFWILLY STREET CO-OP, MADISON,WI Labor Day, September 7:Allstores openfrom 8:00am-6:30pm VOLUME 47 • ISSUE 9•SEPTEMBER2020 SPECIAL STORE HOURS WILLY STREET CO-OP MISSION STATEMENT The Williamson Street Grocery Co-op is an economically and READER environmentally sustainable, PUBLISHED MONTHLY BY WILLY STREET CO-OP East: 1221 Williamson Street, Madison, WI 53703, 608-251-6776 cooperatively owned grocery business that serves the needs West: 6825 University Ave, Middleton, WI 53562, 608-284-7800 of its Owners and employ- North: 2817 N. Sherman Ave, Madison, WI 53704, 608-471-4422 ees. We are a cornerstone Central Office: 1457 E. Washington Ave, Madison, WI 53703, 608-251-0884 of a vibrant community in EDITOR & LAYOUT: Liz Wermcrantz south-central Wisconsin that ADVERTISING: Liz Wermcrantz provides fairly priced goods COVER DESIGN: Hallie Zillman and services while supporting local and organic suppliers. SALE FLYER DESIGN: Hallie Zillman GRAPHICS: Hallie Zillman SALE FLYER LAYOUT: Liz Wermcrantz PRINTING: Wingra Printing Group The Willy Street Co-op Reader is the monthly communications link among the WILLY STREET CO-OP Co-op Board, staff and Owners. It provides information about the Co-op’s services and BOARD OF DIRECTORS

business as well as about cooking, nutrition, health, sustainable agriculture and more. Jeannine Bindl, President Views and opinions expressed in the Reader do not necessarily represent those of the Ann Hoyt, Vice President Co-op’s Directors, staff or Ownership. Willy Street Co-op has not evaluated the claims made by advertisers. Acceptance of advertising does not indicate endorsement of the Brian Anderson product or service offered. Articles are presented for information purposes only. Before Stephanie Ricketts taking action, you should always consult a professional for advice. Articles may be Michael Chronister reprinted with permission from the editor. Gigi Godwin SUBMISSIONS Sarah Larson All advertising submissions must be reserved and arranged with the editor by the Caryn Murphy 10th of the month previous to publication. All advertisement copy must be submitted by Ashwini Rao the 15th of the month. Submissions should be emailed to [email protected] BOARD CONTACT INFO: or mailed to Willy Street Co-op’s Central Office according to submission requirements. [email protected] CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800 NORTH: 608- [email protected] 471-4422 (includes the GM, Executive BUSINESS OFFICE: 608-251-0884 Assistant and Board Admin- istrator) FAX: 608-251-3121 SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450 BOARD MEETING GENERAL EMAIL: [email protected] SCHEDULE GENERAL MANAGER: [email protected] September 16 November 18 EDITOR: [email protected] January 22 PREORDERS: EAST: [email protected]; WEST: ws.preorders@ willystreet.coop; NORTH: [email protected] March 17 WEBSITE: www.willystreet.coop April 21 BOARD EMAIL: [email protected] June 17 STORE HOURS: Willy East and Willy West: 8:00am-8:00pm, every day July 21 (and Special Owner Willy North: 9:00am-8:00pm Meeting) East Juice Bar: 8:00am-4:00pm; West Juice Bar: M-F: 8:00am-2:00pm; Board meetings are typically held at North Juice Bar: 7:30am-7:00pm our business office at 6:30pm (1457 Deli: 7:30am to 9:00pm E. Washington Ave. in Madison), but Seafood Center–East and West: 10:00am- 6:00pm. may be held virtually. Please see www. willystreet.coop/events and select the “Board” category for details.

IN THIS ISSUE

3 Customer Comments 7 Terroir: The Cultural, 14 Eat Local Month 5 Eat Local Month; Social, and Economic Information COVID-19 Planning; Factors That Shape Our Food System 16-17 Keeping Your Money Equity, Diversity and Local Inclusion; and More! 8 Recipes from Local 18-19 Farmers and Facemasks 5-6 Step Up: Equity Matters; Vendors Welcome New Board 9 Homemade Condiments 20 Recipes Members; & Caryn 10 New Products 21-23 Staff Picks Murphy! 11-13 SPECIALS PAGES 23 Local Produce Availability

THIS MONTH: Virtual SPECIAL STORE HOURS Wellness Any Day Labor Day, September 7: All stores open from coupon. See ad on page 4 8:00am-6:30pm for details.

2 Willy Street Co-op Reader, SEPTEMBER 2020 CUSTOMER COMMENTS providing accommodations to those co-op because of food allergies and there at a reduced time. Because the Write Us! who cannot wear face coverings, intolerances. There are very few Co op is operating at reduced capac- We welcome your comments and also based in public health guidance. places to accommodate these health ity, there is often a long line outside give each one attention and seri- Exemptions include “persons who needs. If one is not paid a living during afternoon and early evening ous consideration. Send them to are hearing impaired, or communi- wage, are you saying that by requir- hours, and people remove masks customer.comments@willystreet. cating with a person who is hearing ing one to be a member of the co-op outside because it’s 90 degrees and coop or fill out a Customer Com- impaired, where the ability to see the to shop for food without the addi- unbearable. Obviously, the Co op ment form in the Owner Re- mouth is essential for communica- tion of a surcharge, that one has to made more money the past few sources area. Each month a small tion.” If you are shopping our store make so much for a living? And if months than they normally would, selection is printed in the Reader. and need to speak with someone one doesn’t make that much for a so hopefully it doesn’t have to do Many more can be found in the without wearing a mask, you may living at a level you set, then is the with them wanting to save money. commons or in the binder near alert a manager or visit the customer surcharge penalizing one? Is this It’s both an inconvenience and less Customer Service. Thank you! service desk, and we can answer your what you are saying by requiring a safe to continue with reduced hours. questions without a mask, either by membership fee to avoid the sur- A: Thanks for asking, we do cer- practicing social distancing, or using charge? Does the co-op really need tainly understand your concerns and the plexiglass barriers at the coun- a membership fee to operate? Your are starting to talk about how these MANDATORY MASKS ter. -Kirsten Moore, Cooperative merchandise can sometimes seem measures we have taken may need Q: Very sad about the manda- Services Director over-priced to me, even as a mem- to be modified for the long term. All tory mask decision...unless you are ber, compared to other stores. Are of the measures are still important trained in proper mask wearing STAFF PICKS you saying that you are not profit- to minimizing the amount of contact you are actually making the virus INFORMATION able enough that you require people between people indoors, but we likely problem worse....removing the mask Q: I know WSGC takes seri- to pay to shop at the co-op? Please need to continue making adjustments improperly, touching, etc. will only ously owners’ suggestions so here’s explain how the co-op is responding to processes as we are getting further spread more germs. A better way my latest: when relevant, edit “Staff to the current movement and mak- into this ongoing pandemic. Some of for all of us to deal with this is pru- Picks” recommendations so that ing shopping a right for everybody. these practices are challenging for cus- dent caution, generous handwashing suggested products include specif- A: Thanks for asking and for tak- tomers and employees alike, especially and sanitizing, and NOT TOUCH- ics. As a result of reading the “Staff ing an interest in food accessibility in when it comes to inclement weather. ING your face. Reusable masks? Picks” column—which I find very our community. At this time, we are not entirely Are you kidding. I assume they are helpful—often purchase products Anyone can shop the Co-op and sure when we will be changing our washed after one use? And how are I’d never otherwise seek out. One of anyone can join if they wish. There is hours again. Having reduced open they removed from a person’s face? the recommended products in this no penalty nor surcharge for not being hours supports our employees in their Where are they placed? Yuck. And month’s (July) “The Reader” is Mi- a co-op owner. We have not had a ability to tend to the sanitization, about the hearing impaired....I have yokos Cheers to Cheddah spread. surcharge for non-owners since Au- cleaning, stocking, and other duties hearing loss and wear hearing aids. I like cheese so looked for it in the gust of 2016, when we removed the in their departments that require them I don’t understand your reasoning cheese case during shopping trips surcharge for this very reason: it does to be out on the retail floor before on this...I need for YOU to not wear at both Willy East and Willy North. not foster an inclusive and welcoming and after customers are in the stores. a mask so I can see your lips, not the This product was not in the dairy environment. While this does not eliminate the need other way around. Sadly, I will not case at either store. On neither oc- We are organized via statute as for employees to be on the retail floor be using the store until the manda- casion did I have time to extend my a cooperatively owned business, and while customers are present, having tory mask wearing is dropped. shopping trip to seek out a staffer by our articles of incorporation, our this extra time at the beginning and A: Thanks for sharing your con- for help. (After all, we dutifully owners are the consumers who choose end of the day increases safety for cerns. We have made the decision to follow WSGC’s request to limit the to join and support the cooperative in both employees and customers who require face coverings with guidance # of times we shop @the Coop plus that way. Those who select for them- have to practice social distancing from the public health community, and limit our time spent in the stores.). selves to be an Owner in the business while in the store. We’re not sure that ultimately to protect our employees. Ultimately I went online to the Mi- do need to pay equity to join as that we can manage the financial impact of We agree that we cannot guarantee yokos corporation’s website. Aha: is how cooperatives are structured. adding additional time to the begin- that all the thousands of people who this item is not a dairy product so We do not have corporate stockhold- ning and the end of the day to schedule enter our premises regularly will fol- of course it wasn’t in the cheese ers, and so purchasing a $56-$91 this work. low the personal guidelines for wear- case at Willy East and Willy North. Ownership does support the Co-op in As a clarification, the Co-op cer- ing face coverings, nor can we guaran- All to say: if Coop staff are asked, ensuring we can have good cash flow tainly is not making more money than tee that they will follow the guidelines then forget, to include such essen- to keep the business in operation for it normally would during this time. We for hand washing, sanitizing, and face tial information as ‘By the way, our community. In addition, Owners did have record breaking sales for two touching. That was unfortunately true this spread bearing a title making who say that they have financial hard- weeks in March during the frenzied even before the pandemic began. In it sound like it’s a dairy product ship are also welcome to participate in start of the pandemic, but since then, order to protect our employees and is not a dairy product,’ then the our Access Discount program, which we have had to drastically reduce ser- customers, we feel it is best to cover editor of “The Reader” needs to do offers 10% off groceries and a longer vices while also spending more money all bases and require all customers their job of adding such a detail to equity payment plan, so that someone than we are bringing in due to the need who are able to wear a face covering (in this case) a ‘staff pick.’ can join the Co-op and pay as little as for more cleaning, to provide face cov- for the 10-60 minutes that they are in A: Thanks for the idea. Sorry you $4 per year until their Ownership is erings for employees and customers, the store. If a customer does not have had a hard time finding Miyokos. invested in full. This provides more to keep our employees compensated as a face covering of their own, we have I’ll do my best to add this informa- people an opportunity to participate in best as we can for their essential ser- disposable paper masks available. tion as it comes up. Take care! -Liz the cooperative if they wish and sup- vice, to provide expanded delivery and From the CDC: Wermcrantz, Editor port in doing so. Please let us know if pick-up offerings, to package products • “CDC recommends that people wear you have other questions about Own- that used to be self-service, and more. cloth face coverings in public set- MEMBERSHIP FEES ership in the Co-op. -Kirsten Moore, We agree that it would be nice to go tings and when around people who Q: In light of the current BLM Cooperative Services Director back to regular hours and that it could don’t live in your household, espe- movement, things that we previ- be beneficial to spread out the time cially when other social distancing ously viewed as business as usual STORE HOURS available for customers to shop. We’re measures are difficult to maintain. should be scrutinized to support Q: Please let me know when just not sure how to get there safely, or • “Cloth face coverings may help this movement and to ensure the store is going back to its nor- whether it is something we can afford. prevent people who have COVID-19 that equal opportunities are be- mal hours, and explain why they We assure you we will keep the from spreading the virus to others. ing extended to all. With this in haven’t yet. Owners posted as our pandemic pre- • “Cloth face coverings are most mind, I have a question about your If the Co Op is concerned with cautions continue to evolve. Thanks likely to reduce the spread of CO- membership fees and the resulting their customer’s safety, normal again for your feedback, we appreciate VID-19 when they are widely used surcharge when one is not a mem- hours would be safer, as a larger it and will keep it in consideration. by people in public settings.” ber. Are they a sign of privilege? number of people are always there -Kirsten Moore, Cooperative Services Our policy includes room for Some of us need to shop at the because the hours force them to be Director

Willy Street Co-op Reader, SEPTEMBER 2020 3 Owners: know someone who should be a Willy Street Co-op Owner?

If someone you refer becomes an Owner, we’ll give you a $25 gift card!

New Owner must give your name and email address and/or phone number when signing up.

Gift cards may take up to 60 days before ready for pick-up. Offer for Willy Street Co-op Owners only.

Instead of Wellness Wednesday, we are offering a Wellness Any Day Virtual Coupon!

Owners GET 10% OFF Wellness or Bodycare products on any one transaction they choose during the month of September. No paper coupon needed!

Discount can only be used one time 9/1/20-9/30/20 per Individual or Household Owner account. Coupon will not work again on an Owner account after being used; please plan your purchases accordingly. Not valid for online orders. No cash value.

Just tell the cashier at check out that you would like to use this virtual coupon.

SPECIAL STORE HOURS Labor Day, September 7: All stores open from 8:00am-6:30pm

4 Willy Street Co-op Reader, SEPTEMBER 2020 GENERAL MANAGER’S REPORT BOARD REPORT Eat Local Month; COVID-19 Planning; Step Up: Equity Matters; Welcome New Equity, Diversity, and Inclusion; & More! Board Members; & Caryn Murphy!

el- holding a virtual scavenger hunt, giv- ello co- WELCOME NEW BOARD come ing you chances to win gift cards, and operative MEMBERS Sep- offering great Owner-only sales. com- The Board has two new members W tem- Hmunity! to welcome from the July 2020 elec- ber—the first month COVID-19 PLANNING Welcome to Septem- tion cycle: Ashwini Rao and Caryn of Autumn. We have an internal group that has ber. The usual tradi- Murphy! Joining returning Board In 2020, the been meeting at least weekly since the by tions of this month, members Brian Anderson and Jean- autumnal equi- outbreak of the pandemic to discuss Stephanie like going back to nine Bindl, all four were officially by Anya nox—also called the operational changes to provide a safe Ricketts, school and you-pick seated at the August 2020 meeting. September equinox place for staff and customers to work apple season begin- Firszt, Board I had the pleasure of interviewing or fall equinox—ar- and shop. ning, look very very General Caryn Murphy for this Reader article, rives on Tuesday, We are presently working on how Member different for most of Manager so you can get to know one of your September 22. Fall to support turkey sales, increased us. I hope amidst the new representatives a bit better! begins in the North- offerings of prepared foods, holiday stress and uncertainty, there are still ern Hemisphere on this day. Hello promotions, and cooler/cold weather moments of joy and a chance to savor MEET fall! accommodations for customers all this abundant season here in Wiscon- CARYN “By all these lovely tokens, Sep- the while practicing social distanc- sin. MURPHY tember days are here. With summer’s ing. There is a lot to think about with best of weather and autumn’s best of regard to COVID-19, and I am forever STEP UP: EQUITY Stephanie Ricketts (SR): cheer.” -Helen Hunt Jackson grateful to our staff who are constantly MATTERS What was We are now nearly two-thirds of thinking about and considering ways The Willy Street Co-op Board your first our way through the first quarter of to promote a safe and sound plan for of Directors continues to partici- memory of the new fiscal year. Where does the staff and customers alike. Thank you! pate in work with Step Up: Equity the Willy time go?! Last month, we conducted Matters, the consulting firm hired Street Co-op? our annual 401(k) and Worker Com- EQUITY, DIVERSITY, AND by Willy Street Co-op to help ad- Caryn Murphy (CM): That would pensation audits, as well as the FY20 INCLUSION—NEXT STEPS dress diversity, equity, and inclusion go pretty far back for me. I moved to financial field work review by our ac- Our first major activity with Step in our Co-op. Your Board has one the Eastside in 2001 and so my first countants to support the annual audit Up: Equity Matters (who is helping us Board member on the team of Co-op memory of the Co-op would be at .report. This month, we’ll see the re- become a more equitable, inclusive, representatives meeting with Step Up Willy East. I remember when I first sults of those reports, and we will plan and diverse organization) is encourag- monthly. Currently, that Board mem- moved to the neighborhood I was for any recommendations to improve ing staff to participate in the Uproot- ber is Jeannine Bindl. We are also, as hesitant to shop at the Co-op because our processes. ing Bias Challenge. This challenge a group, participating in an Uprooting I wasn’t sure how membership would creates space for individual, confiden- Bias challenge that has been offered work, if I’d even be allowed inside. EAT LOCAL MONTH tial reflection while building a shared to all Co-op staff, through Step Up. SR: How did you first learn about September is Eat Local Month! framework for change based on the This challenge is intended to help cooperatives, and what was the Keep your eyes peeled for special Step Up Approach to recognize, own, Step Up evaluate the Co-op's needs first co-op you joined? promotions throughout the store as we and disrupt biases. and start the work of recognizing our CM: I grew up in Stevens Point, celebrate our incredible local produc- Next steps in this work will be biases. If you are interested to learn and so I think the first co-op that I ers. To name a few products we’re organizing focus groups of staff mem- more about Step Up: Equity Matters, ever knew about was the Stevens highlighting: Off The Block Salsa, bers, Board members, and possibly they can be found at StepUpForE- Point Area Co-op. I don’t think my Willow Creek Farms, Mango Man Owners; requiring staff to complete quity.com. family ever belonged to that Co-op, Salsa, Pasqual's Chips, The Naked a survey to help Step Up create an though. I think Group Health Coop- Baker, and Ela Orchard. organizational equity assessment; COLUMINATE ABOLITION- erative here in Madison, WI, was the Now more than ever, support- and Step Up’s review of many of our ISTS CHALLENGE first cooperative I joined. ing local is important; buying local procedures and policies. In addition, five of the nine Board SR: What do you rely on Willy helps keep more money circulating in I am looking forward to the work members, including myself, are par- Street Co-op for? our economy and will make it easier we accomplish with Step Up. Stay ticipating in the Columinate Aboli- CM: I rely on the Co-op for shop- for local businesses to weather the tuned for future updates. tionists Challenge. The Abolitionists ping, but also so much more than that. pandemic. Check out Kirsten Moore’s Challenge, presented by LaDonna I look forward to getting the Reader article on page 16 to learn more. STORE HOURS Sanders Redmond, is a six-month every month. The Reader is a really All stores are open from 8:00am- program for anyone who identifies good source of information, especial- OWNER APPRECIATION 6:30pm on Labor Day. as a cooperator and is interested in ly ideas about new products. One of On the near horizon, October is I hope in the coming weeks and gaining an understanding of how my favorite sections is definitely staff Co-op Month and the month during months we can all return to some sem- they can commit to eliminating white picks, where I get ideas for things I which we commemorate our birth- blance of normality. Routine sounds supremacy in cooperative spaces and want to try. I also love the customer day. We’ll be 46 years old, and we’re good right about now. I long to buy in the broader society. The program comments, like everyone else. celebrating by distributing 1,000 gift bulk coffee beans! includes directed readings, self-re- The article from the June 2020 bags to randomly selected customers, Until next month, stay healthy. flection and participation by coopera- Reader about personal care when tors in a program to help make co- you’re wearing a mask is a super operatives more actively engaged in valuable resource that I’ve shared bringing strength in our shared work with multiple people since it was pub- in diversity, equity, and inclusion. lished. It’s a really detailed overview Participants meet monthly for with lots of great suggestions, and it’s THIS MONTH: Virtual a guided discussion around books especially responsive to something Wellness Any Day that explore issues of oppression people are worried about right now. coupon. See ad on page 4 and white supremacy in America, That’s a great thing the Co-op does— in addition to action items assigned it provides resources and informa- for details. throughout the month. Our first meet- tion relevant to our community, in a ing was on August 6th, and our first timely fashion. book is My Grandmother’s Hands by SR: What are your top three fa- Resmaa Menakem. Learn more about vorite Willy Street Co-op foods? The Abolitionists Challenge here: CM: I like the Yuppie Hill eggs, columinate.coop/events/abolitionists. which might only be at North right

Willy Street Co-op Reader, SEPTEMBER 2020 5 now. The Co-op is my go-to place for ments in this time. Not as much in Biggest Little Farm, a documentary been good for the Co-op, and it’s coffee [beans], but I’m not particu- the hot summer weather, but espe- about a couple who leave their jobs to a continuing opportunity. People larly brand loyal. I’m happy to ex- cially in March, April, May, anytime start farming in California. Another have even more of an interest in periment with whatever is on special. I saw a recipe that interested me I recommendation for Co-op Owners sustainability, concern about the Pink Lady apples, those are a high- was game to try it. I’m cooking with is a documentary called Honeyland, future, and wanting to effect posi- light of the Produce section—they’re rice much more than before as well. about a woman who is a beekeeper tive change. the best! I also love Sheba bars. I actually really feel like I’ve devel- in Macedonia. Both are great docu- In terms of challenges, I hope SR: Do you have any favorite food oped some new interest in cooking mentaries for folks interested in food, it’s not going to be true for the next traditions? at home, whereas before I’d been sustainability, etc. few years, but the current situation more of a “isn’t it better to cook one adapting to COVID-19 related cir- CM: I don’t know if you would SR: What are you most excited call it a tradition, but I have cook- thing that could last all week?” kind about in being a new Board cumstances is a big challenge. The ing habits. I like to make something of person. member? Co-op has been a model in the com- munity for how to adapt, adjust, and over the weekend that will last into SR: Besides being a Willy Street CM: I am excited about par- the week. In the fall and winter I Co-op Board member, what else ticipating in conversations about keep people safe, but it’s unclear to love crockpot stuff, like lentil soup do you like to do with your time? the future direction of the Co-op. all of us how long this will continue. or veggie chili; I don’t worry about CM: I try to get outside every I’ve been learning a lot about policy Not knowing, having no end date, is a recipe, I just toss in whatever I day and get some exercise. In the governance, and I’m looking forward a big challenge. want (but definitely tomatoes). I like summer I try to go kayaking at least to getting to know my fellow Board SR: Is there anything else you’d making something that is big and once a week. I read a lot, and I defi- members and getting a handle on our like our Owners to know about warm and will last for a few days. It’s nitely keep up with film and televi- priorities. you? something to look forward to with fall sion. I worked at a video store for CM: I’m really excited to have SR: What do you see as the big- coming on. many years (approximately a decade) gest opportunities and challeng- this opportunity, and I am always SR: How has COVID-19 impacted so I’m pretty good, if people give es the Co-op will face over the interested in talking to Owners. If your cooking, eating, or other me a sense of what their tastes are, next few years? you see me out and about, please food practices? at recommending what they might CM: I think that our community's say hi. I’ll be ready to listen to your CM: I would say that I’ve done like. For example, for Co-op Own- level of interest in sustainability, thoughts on the issues that Board a lot of cooking and baking experi- ers a recommendation would be The health, and wellness has always members should be considering.

Advertise in Community Room Class Calendar the Reader Please see class descriptions for fees. Owners enrolled in the Access Discount Program receive a 10% discount. Payment is required at registration; please register by stopping at the Customer FOLLOW US ON: Reach over 34,000 Service desk or by calling Willy West at (608) 284-7800 or Willy East at (608) 251-6776. For more Co-op Owners. information about individual activities and classes, see willystreet.coop/calendar. Affordable rates, wide reach, excellent returns. Refund Policy: Unless otherwise specified in the description of the event, registration for events that Willy Street Co-op cancels will be refunded in full. Individuals who wish to cancel their registration Discounts for non-profits, Owners must contact Customer Service with 72 hours notice to receive a full refund or transfer their registra- and for multiple insertions. tion to another class . No refunds or transfers will be granted for cancellations within 72 hours of an event. In order to cover costs incurred, there are absolutely no exceptions to the Refund Policy. Find info here: willystreet.coop/advertising

Call 608-237-1230 or email [email protected] for more information or to place your Out of an abundance of caution, reservation. Willy Street Co-op classes are canceled through the month of September. Watch social media and our website for an announcement when classes resume. Additional precaution- ary measures will be implement- ed when we begin to offer class- es again.

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6 Willy Street Co-op Reader, SEPTEMBER 2020 FOOD NEWS German and other European immi- Asian sauces; Mango Man’s tangy grants that flocked to this land over sweet salsas that bring the flavors a hundred years ago. Our European of the Carribean to our Northern Terroir: food heritage is where we learned to city; Ernie’s African Kick Sauce, a The Cultural, Social, and Economic Factors That pickle the veggies we grow, make zingy hot sauce made by a mother- Shape Our Food System jams from the fruits we harvest, daughter duo from Togo; and the and bake bread from the wheat that intricately flavorful Indian meal kits grows abundantly in the fields around from Flavor Temptations and Masala he other day, place that we now call Dane County, Spring Green. Mojo. There are also Latinx flavors the word Wisconsin were members of the Ho European methods of farming, like Cesar’s award winning Oaxa- terroir came Chunk Nation. What kinds of flavors cooking, and processing dominate can-style string cheese, Tortilleria T up at my did these people associate with this our Wisconsin foodscape. When we Zepeda tortillas, and Tamalería el family’s dinner table. place? Many of the foods and prepa- typically think of the flavors of this Poblano tamales. These are all foods I struggled to explain rations that were enjoyed by people place, it’s mostly from a Euro-centric expertly crafted by recent immi- to my seven-year-old of the Ho Chunk Nation have been viewpoint. grants to this place, and they define son what the word obscured by a history of subjugation by That’s not to say that these fla- its flavor just as much as any other. means: “It’s the idea and extermination of the Ho Chunk vors aren’t delicious—they are! They Megan We can’t ignore the hard fact that everything about by Europeans and their descendants. certainly have a place at the table. that a good portion of the flavors Minnick, the place where a However, you can still find some of They are also part of what makes and foods of the people who call Purchasing plant is growing can these foods if you know what you us unique: a unique blending of the Madison home are under-represented Director affect how it tastes,” are looking for—and they serve as a food traditions of German, Italian, in this list, or not represented at all. I explained. “Things foundation for what makes the flavor Norweigan, Irish, and many others Have you ever wondered why there like how sunny it is, of this place unique. immigrant groups who settled here. aren’t more Hmong or Black-owned what the soil is like, When you drizzle maple syrup on This is the Friday Fish Fry, the restaurants in our booming “foodie” what other plants your pancake, bite into that perfect bratwurst, and the homemade straw- city? There is a whole array of flavor grow nearby, and even if the ground ear of summer sweet corn, munch on berry preserves, the brandy old fash- that has been obscured by the eco- is flat or sloped can make a difference a snack of dried cranberries, enjoy ioned, rhubarb pie, frozen custard, nomic and cultural disadvantage of in how something grows and what a wild rice pilaf with walleye or the Italian flavors of the Greenbush People of Color in our community. kind of flavor it has. In theory, each trout or savor the sweetness of roast neighborhood, and oh so many kinds It’s not that they don’t exist (they unique place grows plants that have winter squash on a crisp autumn of delicious cheese! do!), but the people who are experts their own unique taste.” evening, you are tasting foods that It wasn’t until I left the Madison at crafting them aren’t as readily able The conversation stopped there, are indigenous to this place. area and moved to California for a to become entrepreneurs due to the with my son looking at me like I Part of terroir in the classic sense brief while that I realized just how systemic racism that underlies our might be a little crazy, but it got me includes the influence of plants that unique some of these foods and fla- society, and is very much present in thinking. may grow near a food crop. Drawing vors of Wisconsin are. I was amazed this place we call home. What if we expand this concept of from this, our current relationship at the looks of wonder and disbelief In terms of terroir, this could be terroir to include not just the environ- with native foods can be likened to that I got from friends as I described seen as a lack of biodiversity—when mental factors that make food crops what happens when an invasive spe- the phenomenon of fried cheese only certain kinds of plants are al- grow one way or another, but also the cies chokes others out. Like plants curds—they couldn’t imagine a place lowed to flourish, so much of the cultural, social, and economic factors being overgrown by an invasive where such a thing was a “normal” complexity and range of flavor that that shape our food system and allow species, many flavors that were once food. Rhubarb was thought of as an we might otherwise experience is all of the flavors that are unique to central to this place have now been exotic ingredient, not the springtime lost, and even the dominant species our little corner of the world to come lost or obscured as the people who staple that I grew up enjoying in my can suffer as it turns into a mono- into being? How is this place we call cultivated them were pushed out. Grandmother's delicious pie. crop. home different from every other, and Though most of the foods that So what is the terroir of this place how does that uniqueness show itself were eaten by people of the Ho FLAVORS BROUGHT BY we call home; what is the unique in terms of the local flavors available Chunk Nation are now cultivated by MORE RECENT ARRIVALS taste of this place? It has deep roots to us? people who are not native, it’s still Madison wouldn’t be Madison in fertile, yet often underappreciated, The concept is intriguing, but important to stop and acknowledge if we didn’t include one more layer indigenous cultures and foodways; it it is not at all simple. Like a local the deliciousness that Native People of flavor that was brought here by is nurtured by a predominantly Euro- apple with complexities of flavor that cultivated and not to take it for more recent immigrants to this place. pean landscape and climate; and it is defy explanation and the occasional granted. So much has been appropri- These flavors are so diverse that I increasingly, yet not fully, enriched blemish or bruise; the social, eco- ated from Native peoples, the least hesitate to lump them all under one by a diversity of cultures and flavors. nomic, and cultural dynamics of Dane those of us who are not indigenous heading, but in the interest of time Let’s step back this Eat Local County, Wisconsin are a complex can do is stop and say thank you for and word count, that’s what I must Month to first simply enjoy the topic. I could easily write a million the sweetness of maple syrup. do. unique and complex flavors of this words about this, but I’ll do my best Take a quick walk through one of place we call home; and then resolve to explain what I mean in the next EUROPEAN FLAVORS our stores and you’ll find local prod- to continue to work within ourselves 1,000. BROUGHT HERE AND ucts that represent an incredible array and our community to improve the CULTIVATED BY FARMERS, of flavor from all over the world, terroir of this place to bring out all of FLAVORS THAT ARE IN- ARTISANS, AND MAKERS reflecting the diversity of people who the possibilities of flavor and make DIGENOUS TO THIS PLACE Here’s where the cheese, beer, call the Madison area home: Madame it as delicious and as equitable as it The original inhabitants of this and brats come in, thanks to the Chu’s beautifully crafted Southeast can be.

Gardeners Let us help you- Keep it Growing, Preserve your Harvest & w/ Garden Clean-up Shop local or online with in-store pick-up at acehardware.com [email protected]

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Willy Street Co-op Reader, SEPTEMBER 2020 7 nate salmon with 2 tablespoons of coat chicken with salt and pep- LOCAL VENDOR NEWS olive oil, a pinch of salt, and Er- per, and then coat with Jamaican nie’s African Kick Sauce to taste. jerk seasoning. Chop scallions and Recipes from Local Vendors Place in the oven for 25-30 sprinkle in the crockpot. Sprinkle minutes. Pour the couscous into in chopped pineapple. a large heat-proof bowl/container Pour Mango Man salsa over with a lid. Add a pinch of salt and chicken. Pour water to cover e hour or overnight. 3 tablespoons of olive oil. Stir. chicken. Put the crock pot on low hope Air fry or deep fry the chicken In the meantime, boil hot for 8 hours or high 4 hours. you just until cooked, set aside. water, chicken, or vegetable stock Adjust the Mango Man salsa W are Blend the shallots and Madame (your preference). At the boiling and the Jamaican seasoning as enjoying Eat Lo- Chu’s Ginger Garlic with the 1/3 point, quickly pour the liquid into needed, according to taste. Enjoy! cal Month here at cup water, set aside the container with the couscous, the Co-op. You’ll Heat oil in a large pan. Add the filling to only three inches above MAD by Melissa find sales on lo- shallot mixture, then immediately the couscous, and quickly place MAIDEN Reiss, cal products all add the cinnamon stick and bruised the lid on to cover. SHRUBS Purchasing month long. For lemongrass. Add chicken. Add the Let sit for 20 minutes allow- Here are a few Assistant inspiration, we coconut milk, 1 cup water, and ing it to rise. Fluff with fork. Chop fun and unique reached out to a tomato paste. Season with salt and vegetables and parsley, mix them “mocktails” featur- few local vendors sugar to taste. Serve with rice, fresh with your couscous, and plate with ing locally made to share some cucumber, and tomatoes. marinated salmon for a delicious fruit shrub by Mad recipes featuring their products. low-carb meal. Maiden. Her Honey I’m definitely hungry (and thirsty) Ginger shrub is a after reading these recipes. Enjoy! full-strength drink- ing vinegar using organic apples from Wisconsin orchards. Find even more recipes on her website: madmaid- ERNIE’S AFRICAN enshrub.com. KICK SAUCE Ernie’s African Kick Sauce is Zero Proof Shrub Tonic produced and manufactured by a 5 oz. Top Note Lemon Tonic mother-daughter duo. After 20+ 2 Tbs. Mad Maiden Cranberry years living in Madison, they are MANGO MAN Shrub Optional: Orange zest proud to share cuisine from West Here is a great recipe from Directions: Mix. Add the or- MADAME CHU Africa, Togo, and Lomé. This Chef Thony Clarke, a.k.a. Mango jewel from otheir culture represents ange zest, if using. Serve. Chicken in Red Sweet and Man, owner of Cafe Costa Rica. Spicy Sauce their zest for life. Find out more at: Featuring his original Mango Man Zero Proof Dark and Stormy 10-12 pieces of chicken, drum- ernieskicksauces.com. salsa—what he refers to as “Latin 1.5 oz. Let it Ride old brew coffee sticks or wings Salmon & Couscous Salad soul in a bottle.” In addition to a 3 oz. Top Note Ginger Beer 2 tsp. salt 2-3 salmon filets marinade, this red salsa makes a 1 oz. Mad Maiden Honey Ginger 2 tsp. turmeric powder 5 Tbs. olive oil, divided fantastic dipping sauce for oven Shrub 2 Tbs. Madame Chu’s Ginger Gar- Ernie’s African Kick Sauce, to fries, chicken, or deep-fried cheese Optional: Orange zest lic, divided into 1 Tbs. amounts taste curds. Also try his Monte Verde Optional: Dash of vanilla 2 Tbs. canola oil Near East Couscous (Original salsa! Find more at mangoman- Directions: Mix. Serve cold 3 shallots, minced Plain) cooks.com or connect on Face- over ice. book at facebook.com/mangoman- 1/3 c. water 2 c. water, chicken stock, or veg- EZ Apple & Ginger Shrub cooks. 1 cinnamon stick etable stock 2 oz. fresh pressed apple juice from 2 lemongrass These following amounts are Mango Man Caribbean local apple orchard 2-3 Tbs. Madame Chu’s Sambal approximate and don’t have to be Chicken 3 oz. Wisco Pop Ginger Nyonya (depending on spicy heat exact: 3 1/2 lb. chicken 2 Tbs. Mad Maiden Honey Ginger level) 1/2 red onion, chopped 1 Tbs. Jamaican jerk seasoning, or Shrub 1 can coconut milk 1 red bell pepper, chopped adjust as needed Directions: Mix. Serve. 1 c. water 1 cucumber, chopped 1 c. scallions, chopped 1 small can tomato paste Fresh or canned sweet corn, 1/2 c. pineapple, chopped Apple Ginger Shrub 1 tsp. salt drained 1/4 bottle Mango Man Salsa (red), 2 oz. apple cider 2-3 Tbs. brown sugar Parsley, chopped, to taste or adjust as needed 3 oz. water Directions: Marinate chicken Salt, to taste 1/2 c. water 2 Tbs. Honey Ginger Shrub with Madame Chu’s Ginger Gar- Directions: Preheat oven to Salt and pepper, to taste Directions: Mix. Serve cold lic, salt and turmeric for at least an 350ºF. In an oven-safe dish, mari- Directions: In a crockpot, over ice.

In these times, having the right home for you and your family to stay Our Meat Advertise in safer at home is our priority. We are all in this together, we are here and Department the Reader we care. Be well. staff will Reach over 34,000 gladly Co-op Owners. Affordable rates, wide reach, excellent returns. Discounts for non-profits, Owners and for multiple insertions.

Find info here: willystreet.coop/advertising

Call 608-237-1230 or email [email protected] for more information or to place your cut meat reservation. to order.

8 Willy Street Co-op Reader, SEPTEMBER 2020 with a mortar and pestle. You want TOMATO VINAIGRETTE COOKING NEWS them mostly whole because you are 1 fresh red tomato, chopped using mustard powder, too. Pour the 3/4 c. olive oil Homemade Condiments semi-ground seeds into a bowl and 1/4 c. apple cider vinegar add the salt and mustard powder. 1 clove garlic, chopped Pour in the beer, then stir well. When 1 Tbs. fresh basil everything is incorporated, let this sit 1 Tbs. fresh oregano overnight then pour in the vinegar and 1/2 tsp. salt ome- 1/2 tsp. allspice stir to combine. Then just pour into a 1/4 tsp. pepper made 1/8 tsp. cayenne glass jar and store in the fridge. Directions: Add all ingredients condi- 1/2 tsp. garlic powder to a blender or food processor. Blend Hments 1 c. cider vinegar BBQ SAUCE until smooth and no large chunks of don’t have to be 1/2 c. dark brown sugar 1/2 c. onion, chopped garlic or tomato remain. Store in a an all-day pro- 1 large onion, chopped 2 cloves garlic, minced container with a tight-fitting lid for up cess. Here are my 1/2 tsp. black pepper 2 Tbs. olive oil to 5 days in the refrigerator. (It may by Jeremy versions of some 2 Tbs. extra-virgin olive oil 1 c. ketchup separate during this time—just give it Johnson, homemade con- Directions: Heat the oil in a 1 tsp. cider vinegar a couple of shakes). Meat Catego- diments that are large heavy pot over medium-high 1 c. beer quick and easy. ry Manager heat until it shimmers. Add the onion 1/4 c. honey BLUE CHEESE DRESSING and cook until well browned; this 2 Tbs. Worcestershire Sauce 2 c. mayonnaise MAYO will take about 10 minutes. Add 1 tsp. mustard 1 c. sour cream 1 large egg yolk (at the remaining ingredients. Bring 1 tsp. chili powder 1/4 c. white wine vinegar room temperature) to a simmer and cook over low Directions: Sauté onions and gar- 1/4 c. fresh parsley, minced 1 Tbs. lemon juice heat, stirring occasionally, until the lic in olive oil in a medium saucepan 1 garlic clove, crushed 1 c. neutral-flavored oil (I like avo- vegetables have broken down. This over medium heat, until onions are 1/2 tsp. ground mustard cado oil) will take about 45 minutes. Puree the tender. Add remaining ingredients 1/2 tsp. salt 1/4 tsp. sea salt (to taste) ketchup in a blender or food proces- and bring to boil, then reduce heat. 1/4 tsp. pepper Directions: Place the egg yolk in sor, then return it to the pot. Return Simmer, uncovered, for about 15 min- 4 oz. crumbled blue cheese a medium-sized bowl. Add the lemon ketchup to a simmer and continue utes or until it reaches desired thick- Directions: Place all the ingredi- juice and whisk until frothy. Very to cook until it reaches a desired ness. If sauce gets too thick, add more ents in a blender; cover and process slowly, begin adding the oil in a thin consistency. This will take 1 1/2-2 beer or maybe a dash of whiskey. until smooth. Store in the refrigerator. stream while whisking continuously. more hours. Toward the end of cook- If the oil starts to build up at all, stop ing, stir the ketchup more frequently pouring and whisk vigorously until it to prevent scorching. Season the is incorporated. Continue adding the ketchup with salt to taste. oil while whisking until all the oil has been used. Whisk 1/4 teaspoon of salt MUSTARD SPECIAL STORE HOURS into the mayo. Taste and add more if 6 Tbs. mustard seeds Labor Day, September 7: All stores open from needed. 1/2 c. mustard powder 1/2 c. beer 8:00am-6:30pm TOMATO KETCHUP 3 Tbs. cider vinegar 5 lb. ripe tomatoes 2 tsp. salt 2 teaspoon salt Directions: Grind the whole 1/2 tsp. cinnamon mustard seeds for a few seconds in 1/8 tsp. cloves a spice or coffee grinder, or by hand

TRILOGY IS NOW AVAILABLE AT WILLY STREET CO-OP.

Trilogy’s Certified Organic Rosehip Oil helps hydrate and restore your skin, with minimum 80% essential fatty acids (omega 3 and 6) and fatty acid (omega 9). This nourishing pure seed oil helps to reduce the appearance of scars, stretch marks, fine lines and wrinkles. Suitable for all skin types, all- over body and face use. Safe for the whole family and perfect to support growing baby bumps.

All Trilogy products 20% OFF during the month of September.

Willy Street Co-op Reader, SEPTEMBER 2020 9

AVAILABLE AT WILLY EAST Bob's Red Mill White Rice Flour Bob's Red Mill Red Lentils GT's Rose Berry Organic Kombucha GT's Pom Power Organic Kombucha NENEWW Stream2Sea Mask DeFog. Works for glasses too! Dr. Formulated Advanced Omega 290mg EPA, DHA & DPA Willy Street Co-op Panax Ginseng 500mg Kuli Kuli Green Shots: Daily Green Boost*, Focus Focus Focus*, Get Well Soon, or Stress Be Gone *contains caffeine Pacha Whipped Soap: Honeysuckle Rose, French Lavender, Cucumber Seaweed, or Coconut Papaya eeBoo Solar System Jumbo Double Pencils 6-pack AVAILABLE AT WILLY WEST SOCK IT TO ME Bob's Red Mill Chickpea Flour REUSABLE FACE MASKS Ball Fruit Pectin Not just a pretty face mask. Ball No-Sugar-Needed Fruit Pectin Their outer layer is knit with Bob's Red Mill Red Lentils copper-infused fibers, rather than GT's Pom Power Organic Kombucha repurposed garment materials. Stream2Sea Mask DeFog. Works for glasses too! Breathable and soft, bendable wire for a contoured fit. In two sizes: Stan- Dr. Formulated Advanced Omega 290mg EPA, DHA & DPA dard/Adult or Small/Youth. For every face mask purchased, Sock It To Me Willy Street Co-op Panax Ginseng 500mg donates one to Meals on Wheels volunteers. Kuli Kuli Green Shots: Daily Green Boost*, Focus Focus Focus*, Get Well Soon, or Stress Be Gone *contains caffeine HOYO SAMBUSAS Pacha Whipped Soap: Honeysuckle Rose, French Lavender, Cucumber A staple in every Somali Seaweed, or Coconut Papaya home, sambusas are savory eeBoo Solar System Jumbo Double Pencils 6-pack triangular-shaped pastries. Inside EcoLove Hand Soap: Green Vegetables, Red Vegetables, or Purple Fruit the handmade fillo, sambusas are for dry skin filled with carrots, onions, garlic, and lentils, and seasoned with AVAILABLE AT WILLY NORTH coriander, cumin, turmeric, salt Bob's Red Mill Chickpea Flour and red pepper flakes. You’ll find two varieties; one of them also includes Bob's Red Mill White Rice Flour beef. Hand-wrapped and then fried to create a flaky crust, these frozen Ball Fruit Pectin pastries make a convenient and delicious snack or meal component. Made Ball Liquid Fruit Pectin near the Twin Cities. Ball No-Sugar-Needed Fruit Pectin Santa Cruz Organic Creamy Dark Roasted Almond Butter FLAVOR TEMPTATIONS SAUCE & Santa Cruz Organic Creamy Light Roasted Peanut Butter SPICE PACKS Santa Cruz Organic Crunchy Light Roasted Peanut Butter New from local vendor Flavor Temptations! GT's Rose Berry Organic Kombucha Nearly everything you need to give you a delicious, GT's Pom Power Organic Kombucha quick, and authentic Indian meal at home except the GT's Golden Pineapple Organic Kombucha chicken or veggies! Three different options: Butter Stream2Sea Mask DeFog. Works for glasses too! Chicken, Chicken Tikka Masala, or Veggie Korma. Dr. Formulated Advanced Omega 290mg EPA, DHA & DPA Why not try them all? Each pack —which contain Willy Street Co-op Panax Ginseng 500mg a jar and a dry spice packet—makes five servings- Kuli Kuli Green Shots: Daily Green Boost*, Focus Focus Focus*, Get worth when made according to instructions on the jar. Well Soon, or Stress Be Gone *contains caffeine Made with organic spices, these flavor packs are gluten-free and very low Pacha Whipped Soap: Honeysuckle Rose, French Lavender, Cucumber sodium, with no added sugar. Goes perfectly with Deep Indian Kitchen’s Seaweed, or Coconut Papaya naan bread, found in the freezer section. eeBoo Solar System Jumbo Double Pencils 6-pack

10 Willy Street Co-op Reader, SEPTEMBER 2020 deals SEPTEMBER Health & Wellness co-op deals: September 2-15

EveryDay Shea Floradix Hand Soap Iron + Herbs Liquid All Kinds on Sale! Original, Floravital: Yeast- & Gluten-Free NutriGold 12 fl oz • Save $1 8.5 fl oz • Save $9 Turmeric .99/tx .99/tx $3 $23 Curcumin Gold 500 mg 120 vcaps • Save $10 Yerba Prima Himalaya .99/tx Psyllium Husk Complete Simply $23 Powder Toothpastes 12 oz • Save $6 All Kinds on Sale! .99/tx 150 gm • Save $2 $9 .99/tx $3 Avalon Organic Mineral Fusion PlusCBD Shampoo or Nail Polish Gold 15mg Softgels Conditioner All Kinds on Sale! 60 ct • Save $7 .33 oz • Save $3 All Kinds on Sale! .99/tx 11 fl oz • Save $4 .99/tx $52 99 $5 $6. /tx Oregon’s Wild Harvest Jason Muscle Relax Satin Body Wash 90 cap • Save $5 All Kinds on Sale! 30 fl oz • Save $4 .99/tx $ .99/tx 13 $8

co-op deals: September 16-20

Natural Factors Aura Cacia Vitamin D3 5000 IU Organic Argan Oil Right to Shower 120 sg • Save $5 1 fl oz • Save $4 Body Wash /tx $ .99 .99/tx All Kinds on Sale! 9 $9 16 fl oz • Save $4 99 $ . /tx Kirk’s MegaFood 10 Castile Bar Soap MegaFlora Original, Fragrance-Free 30 cap • Save $10 4 oz • Save 50¢ .99/tx /tx $19 $ .49 1 Vega Protein Honey Gardens Herban Cowboy Made Simple Elderberry Syrup Natural Deodorants All Kinds on Sale! 4 fl oz • Save $3 All Kinds on Sale! 9.1-9.6 oz • Save $4.50 .99/tx 2.8 oz • Save $1.30 $9 .99/tx 99 $5 $12. /tx

Acure Enzymedica Resurfacing Inter- Digest Gold Gly-Lactic Shimmer 45 cap • Save $10 .99/tx Serum $19 .67 fl oz • Save $7.50 .99/tx $10 PURPLE = LOCAL All Specials Subject to Availability. Sales Quantities Limited. deals co-op deals: September 2-15

Alexia Safe Catch Quinn Organic Fries Elite Pure Wild Tuna Peanut Butter- Classic Oven Crinkles, 5 oz • Save $1 Filled Pretzels Yukon Gold Julienne Fries .79 Gluten-Free! 15-16 oz • Save $1 $2 6.5-7 oz • Save $1.30 .99 .99 $2 $3

Alden’s Primal Kitchen Bragg’s Organic Ice Cream Mayo with Organic All Kinds On Sale! Avocado Oil Apple Cider 48 oz • Save $2.50 12 oz • Save $3 Vinegar $ .99 .99 16 fl oz • Save $1 6 $5 .99 $2

Field Roast Food For Life Barnana Mini Corn Dogs Sprouted Corn Organic 10 oz • Save $2 Tortillas Banana Bites $ .99 12 pc • Save 70¢ All Kinds on Sale! 4 .79 3.5 oz • Save $1.49 $2 .50 $3

Imagine Annie’s Homegrown Maya Kaimal Organic Soup Bunnies Snack Mix Simmer Sauce All Kinds on Sale! Original, Cheddar All Kinds On Sale! 32 oz • Save $1 9 oz • Save $2 12.5 oz • Save $1.50 .99 .49 .49 $3 $3 $3

Nature’s Path 88 Acres Tony’s Chocolonely Organic Frozen Organic Organic Fair Trade Waffles Pumpkin Seed Butter Chocolate Bars All Kinds on Sale! Made in a Peanut-Free Facility! All Kinds on Sale! 7.4 oz • Save $1.20 16 oz • Save $2.50 6.35 oz • Save $1.50 .29 .99 .49 $2 $9 $3

Boulder Canyon Wallaby Koyo Potato Chips No-Sugar-Added Ramen All Kinds on Sale! Greek Yogurt All Kinds on Sale! 5 oz • Save $1.98/2 Peach Hibiscus, Vanilla Chai, 2-2.1 oz • Save 29¢ Strawberry Rose .00 2 for $4 5.3 oz • Save $2.96/4 $1

4 for $5 Muir Glen Back To Nature Hi Ball Organic Flatbread Crackers Sparkling Pink Himalayan Salt, Multigrain Energy Water Pasta Sauce 5.5 oz • Save $2.98/2 All Kinds On Sale! All Kinds on Sale! 16 oz • Save $1.58/2 25.5 oz • Save $2.98/2 for $ 2 5 /tx 2 for $5 2 for $4

Forage Kombucha Florida’s Natural Hope Kombucha Orange Juice Hummus All Kinds On Sale! All Kinds on Sale! All Kinds On Sale! 12 fl oz • Save 20¢ 52 oz • Save 50¢ 8 oz • Save $1.30 .79 .49 .99 $1 $3 $2

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

Muir Glen Yogi Mom’s Best Organic Salsa Organic Tea Cold Cereals All Kinds on Sale! All Kinds On Sale! All Kinds On Sale! 16 oz • Save $1 16 ct • Save $1.29 15-24 oz • Save $1 .99 .50/tx .99 $2 $3 $2

Angie’s Tasty Bite Divine Boom Chicka Pop Rice Pouch Fair Trade Popcorn All Kinds On Sale! Chocolate Bars 8.8 oz • Save $1.58/2 All Kinds On Sale! All Kinds on Sale! 4.5-5 oz • Save $1.98/2 for $ 3 oz • Save $2.58/2 2 4 /tx 2 for $5 2 for $5

California Olive Ranch Uncle Matt’s Organic Blue Diamond Everyday Extra Virgin Organic Refrigerated Olive Oil Orange Juice Almond Breeze 25.4 fl oz • Save $3.50 All Kinds On Sale! 52 fl oz • Save $1 Almond Milk $ .99 All Kinds On Sale! 11 $ .99 64 oz • Save 50¢ 5 .99 $2 Kalona Supernatural Amy’s Woodstock Organic Meal Bowls Organic Pickles Cottage Cheese All Kinds on Sale! All Kinds on Sale! 2%, 4% 8-9.5 oz • Save $1.80 24 oz • Save $2 16 oz • Save $1 .99 .99 .99 $3 $3 $3

Cascadian Farm Better Life Organic Frozen Clif Sage & Citrus Nut Butter-Filled Vegetables All-Purpose All Kinds (except Spinach) on Sale! Energy Bars 10 oz • Save $1.58-$1.98/2 Cleaner All Kinds On Sale! 32 oz • Save $1 1.76 oz • Save 74¢ for $ .99 /tx .25 2 4 $3 $1

Food Should Taste Good Good Health Wild Planet Tortilla Chips Avocado Oil Wild Sardines All Kinds on Sale! Potato Chips All Kinds on Sale! 5.5 oz • Save $2.58/2 4.375 oz • Save $1.58/2 All Kinds On Sale! 5 oz • Save $1.58/2 2 for $4 2 for $4 2 for $5

Wildbrine Native Forest Pacific Korean Kimchi Organic Classic Organic 18 oz • Save $1.80 Coconut Milk Chicken Broth 13.5 fl oz • Save 70¢ $ .99 Regular, Low Sodium 4 .29 32 fl oz • Save $1 $2 .49 $3

Newman’s Own Organics Forager Project Rx Bar Fig Newmans Organic Protein Bars Fat Free, Low Fat, Wheat Free Unsweetened All Kinds On Sale! 10 oz • Save $1.30 1.83 oz • Save 98¢/2 .99 Plain Cashewgurt $ 24 oz • Save $1 2 for $4 3 .29 $4 The specials on this page are valid September 16-29 All Specials Subject to Availability. Sales Quantities Limited. This September we are making it even easier for you to eat local! All month we’ll be celebrating local farmers and vendors! Enjoy many local products on sale, local product give aways and more!

OWNERS: in September, get 10% off willy street co op all your local products when you buy LOAD UP at least $50 worth. Local Cheese Local Beer Local Bakery ON Look for the purple LOCAL tags, which tell you it’s local!

You’ll be surprised how many local products you can get! Discount available to Willy Street Co-op Owners in September (2020) In-store sale only. Does not apply to gift cards. While supplies last. All specials subject to availability. Sales quantities may be limited.

September is Eat Local Month THREE REASONS TO EAT LOCAL:

You’re supporting local farmers It keeps money circulating Local foods tend to be fresher & vendors. Many small farms in the community, which helps & more nutritious than food were struggling even before keep people employed & more shipped across the country the pandemic. 1 financially secure. 2 or farther away. 3

At Willy Street Co op, over 1/3 of the products the Co op purchases are local!

OUR 3 LEVELS OF LOCAL: We define “local” as within 150 miles of the State Capitol building or anywhere in Wisconsin.

www.willystreet.coop

14 Willy Street Co-op Reader, SEPTEMBER 2020 2020 FESTIVAL WE’RE GOING VIRTUAL.

This year, session topics will include COVID-19, racial equity and a featured session with the authors of New York Times bestseller `A Very Stable Genius', Washington Post reporters Carol Leonnig and Philip Rucker.

50+ 0 20+ SPEAKERS COST SESSIONS

JOIN THE CONVERSATION!

Virtual Cap TImes Idea Fest promises to be just as thought-provoking as in previous years. Given the festival spans two weeks, you will be able to experience all 20+ sessions in the convenience of your own home or office. The festival is free of charge this year, but Cap Times members will have early access and other exclusives so consider becoming a member at membership.captimes.com.

SEPT. 26TH - OCT. 10TH, 2020 20+ VIRTUAL SESSIONS

THIS MONTH: Virtual SPECIAL STORE HOURS Wellness Any Day Labor Day, September 7: All stores open from coupon. See ad on page 4 8:00am-6:30pm for details.

Willy Street Co-op Reader, SEPTEMBER 2020 15 than others, but one way it has im- since the beginning of March, which COOPERATIVE SERVICES NEWS pacted all of us is that it has required accounts for approximately the same us to think more about our most percentage of Owners who live out Keeping Your Money Local local needs and how we can support of state. It makes total sense: if you SUPPORT THE ECONOMY; SUPPORT THE COMMUNITY each other. shop at the Co-op because it’s close to where you work, and you work at CO-OPS AND THEIR home now, you might not come to SUPPLIERS RELY ON LO- the Co-op. If you are a student, or a 020 has what we put in our homes to meet CAL SUPPORT TO THRIVE relative of a student in the Madison brought our needs and keep ourselves fed, When we become Owners of the area, and school is out of session, both healthy, safe, comfortable and en- Co-op, we agree to keep our Own- you’re not coming to Madison and personal tertained; and who we welcome into ership active and in good standing stopping at the Co-op. And the 2 further away you live, the less likely and economic strife our homes, for how long, and with by remaining current on our equity to people, commu- what personal protections. Leaving payments until they are invested you are to make that seasonal trip nities, and busi- our most immediate locality, our in-full and by making a purchase to southern Wisconsin to visit us by Kirsten nesses throughout dwelling, has its own new questions: at least once per year. Our active under the current conditions. That’s Moore, the local region and what are the rules at the places we Ownership has grown and grown why now, more than ever, we rely Cooperative well beyond. At are going; how many people will be over the years to almost 36,000 at on our most local shoppers for your Services the time of writing, there; is it safe to go further away; the beginning of 2020. 77% of our support, and you are making the active Owners reside in Madison difference in the economic health Director the Federal $2.2 is safe to work or visit our extended trillion economic family and friends; or is there a way and Middleton, 88% reside in Dane of your Co-op! We appreciate all of stimulus bill called to achieve our goals without leaving County, 95% reside in Wisconsin, our Owners who find us local and the Coronavirus the safety of personal space at all? and five people reside outside the safe enough to visit. You’re not only Aid, Relief, and The pandemic has definitely made US. Some people travel quite far supporting your Co-op, but your Economic Security (CARES) Act an impact on how we think about had expired and negotiations for new local food: how much food do we $12.80 to $5.10 to farmers/producers employees aid remained at a standstill. Here at need to make it to the next shopping Willy Street Co-op we have always trip; how was our food handled or believed that a strong local economy prepared before we bought it; can can help weather financial storms, we make more of the foods we enjoy and now the economic fallout from ourselves; and how can we support the coronavirus pandemic are putting the people we know in our commu- $1.70 to 40¢ to the strength and support for local nities who are producing and selling occupancy & local charitable economies to the test. our food from a distance? And we operations giving, local sponsorships, face new concerns about the impact promotions & PANDEMIC PUTS FOCUS the pandemic is having on our local our Access Discount Program ON LOCAL culture and economy: will we, our Nothing gets more local than our families, and our neighbors still own bodies, families, and neigh- have our jobs, health, and homes on to keep their Ownership active by employees, suppliers and produc- bors, and the pandemic has certainly the other side of the pandemic; and shopping once a year, and this year, ers as well during this difficult time. called for us to reexamine how we who in our community is being most the pandemic has made it hard for We also appreciate our Owners afar, take care of ourselves as well as how impacted by or left behind because some to leave their more immedi- and we look forward to being able we interact with and protect each of COVID-19? The pandemic has ate localities to come and shop here. to be of service for you when it’s other. This year has changed the way definitely impacted some individu- As a result, we have seen our active safer and more convenient for you to that people think about their homes: als, families, and communities more Ownership decline by just about 5% travel again.

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16 Willy Street Co-op Reader, SEPTEMBER 2020 WHEN YOU SHOP LOCAL, multiplier effect before when talking tions in place to prevent the spread desire. Is there someone local to sup- MORE MONEY STAYS IN about shopping local, and it never of COVID-19, our local restaurants port when making purchases? Are THE COMMUNITY hurts to review. The nonprofit New need those who can purchase takeout there local businesses and suppli- Civic Economics studied the local Economics Foundation says “A or those who feel comfortable din- ers that have been overlooked who economic return from independent higher proportion of money re-spent ing at their establishments to do so. could really use the support? And businesses and found that on average in the local economy means a higher Some smaller farmers do not sell to when we do spend locally (or if we 48% of revenue from independent multiplier effect because more retailers, and they may be relying on don’t), who is benefiting from that businesses like ours is recirculated income is generated for local people. your direct purchases through local income, and where else will that in- locally. This is compared to chain re- More income retained locally, or farmers’ markets, another business come provide further local support? tailers, who recirculate only 13.6% of nationally, means more jobs, higher model strained by COVID-19. Non- These are tough times, and as their revenues in the localities where pay and more tax revenue for gov- profits are also reporting challenges the saying goes, “it takes a village.” they do business. When you shop lo- ernment, all of which may lead to meeting their fundraising goals to You are the village. Whether you cal products at your local Co-op, even better living standards.” So when continue to provide for the people shop the Co-op because it’s located more of your money is recirculated you spend locally, you’re recirculat- they serve. conveniently for you or because locally. Currently, for every $20 you ing that money locally, and then the you make a point of buying local on spend on local products at the Co-op, local people you paid recirculate that LOCAL CONSIDERATIONS the regular, it’s our work together about 92% of that money stays local. money locally, and the impact of When considering Eat Local as a cooperative and our collective $12.80 goes to the local producers; that money within the local commu- Month we may also be looking commitment to local businesses and $5.10 goes to employee wages and nity multiplies. at how we’ll make our personal neighbors that will continue to allow benefits (all our employees are local earnings, income, and/or savings for us to make a real difference in too); $0.40 goes to local events, spon- SUPPORT LOCAL BE- last through the pandemic and the local lives. Thank you for playing sorships, donations, promotions, and YOND YOUR CO-OP personal and economic waves in its an active part in keeping our local- the Access Discount; and $1.70 is left As you think about Eat Local wake. If it’s within means, there are ity strong, and for considering how to cover our occupancy and overhead Month, please don’t stop at what you a few things we can consider when spending your dollars locally has a costs. can buy and who you can support we do buy the things we need or multiplying impact. Our local producers not only at the Co-op. Perhaps more than employ people to provide food, health ever before, our area organizations, and beauty products, housewares, businesses, and neighbors need your clothing, and other products and sup- local support to further multiply the plies that sustain and give joy to our value of our dollars in our commu- THIS MONTH: Virtual communities, but they also help us nity. Not all small businesses gained Wellness Any Day employ people in our local area and access to the Federal aid made give back to other businesses and available by the Paycheck Protec- coupon. See ad on page 4 people in our area who support others tion Program offered as part of the for details. or simply need our support outright. CARES Act. In fact, UnidosUS, a When we think about the times we are nonprofit serving the Latinx commu- in and the fragility of our community nity recently reported on the racial health and the economy around us, inequities present in the distribution it is certainly not a stretch to say that of the PPP. In a nationwide survey shopping and eating local is essential they learned “nearly half of [Black to sustaining the local community. and Hispanic] small-business owners SPECIAL STORE HOURS say they anticipate closing within YOUR LOCAL SPENDING six months; only one in 10 received Labor Day, September 7: All stores open from MULTIPLIES LOCAL IMPACT funding they requested.” Due to ca- 8:00am-6:30pm We’ve written about the economic pacity restrictions and other regula-

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Willy Street Co-op Reader, SEPTEMBER 2020 17 Farmers and Facemasks Wisconsin’s Local Food Economy Takes on the Coronavirus by Ben Becker, Newsletter Writer

t is a time of unprecedented pause before stepping food across maintain staffing levels as much as sequestration. events, as the statistics of death the threshold of enclosed brick and possible in the face of economic un- As the global economy has seen become the routine of each mortar, let alone to boldly don the certainty while offering hazard pay breakdowns during the pandemic, Idaily news segment. It is an era clerk’s apron and offer service to to compensate for the potential risk small grains are suddenly seeing ruled by fear and isolation, as every shoppers. Still, while this anxiety that daily interactions with the public a long-awaited moment to shine, interaction is colored with reserve. is ever-present, there is no denying carry. especially in terms of their place in It is a period of profound loss, as that grocers remain a necessity for the local food system as uncertainty we each endure loss of loved ones our survival, especially as farmers’ ARTISAN GRAIN about our food infrastructure has and disruptions of a lifestyle filled markets and restaurants see their COLLABORATIVE brought a greater focus on the pur- with free movement and friendly viability as a purveyor of nourish- The Co-op and other grocers are chase of staple crops. Artisan Grain relationships. As our way of living ment limited. In mindful recognition not the only ones looking to find cre- Collaborative’s Executive Director, takes shape and normalizes into a of this necessity, Willy Street Co- ative and innovative ways to respond Alyssa Hartman, notes that “Grains form almost unfathomable to us mere op has been rapid to respond with to the crisis at hand. In order to keep have been the last item to the plate months ago, so too are the systems measures intended to not only safe- food on our plates, local farmers are in the farm-to-table movement.” which provide for our material needs. guard staff members and Owners as working to fill the needs that the However, as the coronavirus has The luxuries of an industrial and they spend time within an enclosed industrial food economy has been compelled a shift in buying habits, far-reaching food system are myriad, space, but to give recognition to the unable to meet. With an ability to local grains are starting to get more but one of the greatest is the ease in challenges these times present. No create shorter more sustainable sup- attention. which we were able to buy food. As doubt, Owners will have witnessed ply chains amidst the large suppliers’ As supply interruptions dur- the COVID-19 pandemic has sent a changing shopping experience, failures to keep products on shelves ing March and April created bread shockwaves across the globe, it has with mandatory face coverings for are the farmers, bakers, brewers, and shortages, consumers started to seek also caused a paradigm shift in where both customers and staff, the obser- millers who make up the Artisan alternative, more sustainable sources our food comes from and in the vance of social distancing measures Grain Collaborative. This network of to meet their needs, and local or latex-gloved hands through which it including space markers and limited engaged persons from various fields regional farmers have been able to passes on its way to our tables. occupancy allowances, plexiglass including producers, malters, writers, help fill that spot. While the conven- The level to which we take for barriers at customer service lanes, or advocates are championing a re- tional supply chain was unable to fill granted our access to food is prob- store hours dedicated to the immune- generative grains food system across orders for flour, these farmers were ably best expressed in a child’s compromised, and a continued effort the Upper Midwest. able to quickly pivot, providing two straightforward if naive observa- to keep stores and surfaces cleaned Together these collaborators seek or five-pound bags direct to market tion that “vegetables come from the and disinfected. to increase the amount of acreage in while rapidly making use of new store.” While so often grocery carts the region dedicated to the raising of ways to interface with their custom- and checkout lanes hide the com- ECOMMERCE smaller grains including such cereal ers including online shopping and plexities and consequences of our The Co-op has also made incred- varieties as barley, rye, millet, and local pickups. diet from those who have never had ible strides in eCommerce for those spelt. Such a shift marks a return to to reach into the earth to pull up their looking to limit their exposure by form for our region. Once defined as NEIGHBOR LOAVES potatoes nor to pluck the feathers bypassing the traditional retail set- the grain belt, our region has given The challenge to quickly adapt to from the chicken they will roast for ting. Our eCommerce platform and way to an over-emphasis on corn and new ways of doing business has been their family, the shock of suddenly offerings have been infused with a soybean production, reducing the a challenge across the food system, empty store shelves has hit like a shot in the arm to grow from a small production of small grains in Wis- and while the market for farm-to- punch to the gut. In these times of pilot program to an entire department consin to a level of saturation of only table goods has enlarged, other uncertainty, the often mundane activ- servicing 300 orders a week. Simul- five percent. opportunities for sales have shrunk, ity of buying vinegar or toilet paper taneously, Co-op operations have For the Artisan Grain Collabora- especially wholesale accounts with lays heavier on the mind. pivoted to introduce curbside pick-up tive, the movement towards smaller restaurants. To help keep bakers go- so that shoppers may get their orders grains is about more than just a re- ing and their staff employed while A NEW SIGNIFICANCE without leaving the safety of their turn to form, but rather an endeavor bringing local grain to market, the Grocery shopping has taken on vehicles. to create a more sustainable system Artisan Grain Collaborative started a new significance and with it the While investing in the well-being across the board through an empha- Neighbor Loaves, connecting the duties of those who stock the shelves and peace of mind for our Owners, sis on increasing market opportu- community, bakers, farmers, and and ring you up. In a time of pan- Co-op management has also sought nity for their producers and greater those in need by allowing you to pur- demic when each of us carries the to recognize the additional stresses farm viability, as well as addressing chase bread made from at least 50% potential for danger on our breath, a and insecurities these uncertain times environmental concerns such as local grain for donation to communi- person of prudence would certainly place on employees by seeking to water-holding capacity and carbon ty feeding organizations. At the time

18 Willy Street Co-op Reader, SEPTEMBER 2020 of this writing, approximately 13,000 and producers. In order to address the the gratitude that both producers and products on their shelves. With gov- loaves have been sold, representing new landscape of sales and COVID eaters have expressed just to be able ernment support through programs the infusion of $90,000 into the food concerns, many farmers have adapted to have their needs met. such as the CARES Act, Danielle economy. by pivoting away from business as has been able to source more of their This project has included the usual and embracing innovation. In FOOD BANKS food locally than ever before. “We participation of both Madison order to allow more home delivery, While the Co-op and other local are now able to have better access to Sourdough and Origin Breads, who farmers have had to develop new supply chain champions are fighting local products than we usually do in each use 100% organically grown systems on the fly. Many farmers are for food security in a disease-ravaged normal times as a result of this fund- flour from local farms. Shoppers can also using online software to allow economy, food banks are also pivot- ing.” As funds earmarked for local continue to support the resurrection customers to buy products. Farmers ing to protect those most sensitive food becomes available, the ability of our grain infrastructure in Wiscon- have realized the need for more on- to a lack of food. In only the past to purchase local products such as sin by looking for these products and line payment processes. All of these six months, Danielle Lawson, the Reynards String Cheese becomes a seeking out local grain, and there has changes require substantial time and Food Resource Manager for Second new possibility for Second Harvest, never been a better time in part due financial investment, a difficulty for Harvest Food Bank of Southern who usually must make purchasing to the opening of Meadowlark Com- farmers who are already working long Wisconsin, has seen the emergency decisions that will stretch donation munity Mill, who will soon be taking hours for low margins. While some food system undergo a tumultu- dollars as far as they can. over for Lonesome Stone Milling, a have been stretched thin, hopefully in ous change. Second Harvest relies processor local grain enthusiasts are future years, CSA farms may be able on partnerships with retail grocery NETWORKS OF surely familiar with. to capitalize on their lessons learned stores for close to 40% of all their RESILIENCE and infrastructure built during this shelf-stable and perishable goods, so Second Harvest, along with the COMMUNITY SUPPORTED difficult year. These developments when runs on toilet paper and other Artisan Grains Collaborative and AGRICULTURE may come in handy during the next goods early this year overwhelmed Fairshare, are just of a few of the While grains are finally seeing season if customers continue to show suppliers and manufactures, the food organizations that are finding ways their due in the local food system, an increased interest in this model, bank was left without this depend- to make the local food economy here eaters are also looking to farm-to- but those seeking to safeguard their able resource, resulting in close to in Wisconsin more robust during the table to fill other parts of their plate. access to local produce shouldn’t a 50% drop in donations. As supply Coronavirus Pandemic. The Center A keystone of our local food econ- wait too long, as early bird sign-ups stabilized, Second Harvest adjusted for Integrated Agricultural Systems omy has long been community sup- for next year’s CSAs will take place and was able to resume 95% of their at the University of Wisconsin-Mad- ported agriculture (or CSA), a means between October and November. regular retail pick-ups following this ison recognized the need to respond of buying locally grown vegetables shock, but with the economic im- to COVID-related food system issues and other products directly from THE CO-OP’S pacts of COVID putting many out of and decided to use their capacity to the farm that grew them. Again, the SUBSCRIPTION BOX work or at reduced hours, the need engage statewide stakeholders in interruptions to the food supply chain The logistics involved in plant- for food banks to maintain their sup- the conversation. In facilitating this have inspired a shift in buying habits ing and harvesting for a CSA require plies has only become more critical. engagement, the center is working created both losses and opportunities substantial planning, and so when For the most economically vul- to identify and communicate about for local growers, and the resulting unforeseen events such as a pandemic nerable members of our society, the what resources members of our food challenge of adapting to new ways take place, the impact on farmers who ability to save earnings as a bulwark system require, and what emergency of doing business. As other sources already have seeds in their soil is tre- against harder times is not feasible, funds are available, while also work- for local vegetables have become mendous. Despite their hard work and let alone to insure against an unex- ing to create an alignment of activity less available while consumers seek innovative spirit, this reality creates a pected event such as the coronavirus amongst stakeholders. To that end, to eat more of them, CSA sales have limit on the amount of local produce outbreak. So when restaurants closed the center has teamed up with people gone through the roof. According to that can be diverted into CSA shares their doors and businesses laid off from across Wisconsin at all levels Carrie Sedlak, Executive Director of and directed to consumers. staff this spring, Second Harvest saw of our local food economy to con- the Fair Share CSA Coalition, 94% As producers rush to respond a large increase in clients, many of vene a network dedicated to aligning (and possibly all) of their member to the market, the creative thinking whom had never needed to apply a systematic response to COVID-19. farms have seen their CSA shares of Willy Street Co-op’s Purchasing for this kind of aid before. As Fed- By creating connections and sold out this year, a phenomenon Director, Megan Minnick, has led to eral benefits and the social safety forums for conversation, this group that has never occurred before. This an innovation allowing more local net widened throughout June and has engaged in addressing strate- is some good news for local produc- farmers and eaters to connect during July, the food bank saw a steep re- gies to provide immediate financial ers, who are now more reliant on the this transition. Megan’s introduction duction in need, but as the last check assistance to farmers and business CSA model as other markets for their of the Co-op’s subscription box has went out on July 25, an increase owners, to maintain or create supply products such as wholesale accounts, introduced a model of shopping not in demand happened throughout chains and markets for Wisconsin restaurants and farmer’s markets unlike the CSA: For $100 a month, August. small and medium-sized producers have become unavailable. While the customers have been able to pick up a immediately, assess the challenges COVID pandemic is the cause of box each week filled with $30 worth MILK DUMPING growers, suppliers, and institutions these losses, it has also inspired the of either organic fruit or local organic As the need for emergency food are facing and work to recognize increased interest in CSA shares, as vegetables all sourced from between increased, ensuring a reliable supply solutions, resources, and possible many see this model as much safer ten and fifteen farms. Despite this of food continued to be a challenge stop-gap measures. because they can go and pick up their similarity to the CSA model, it was as supply chains faltered. With our As our regional and local food shares or have them delivered. not intended to divert sales to local society’s overabundance of produc- stakeholders continue to connect Buyers are displaying a greater farmers but actually to augment them, tion, feeding the hungry is never a and organize, it is clear we can look interest in healthy options such as as community-supported shares had question of yield, but of supply. A forward to a stronger, more resilient wholesome vegetables and choosing already been sold out but farms still heartbreaking example for many system going forward. However, to to cook more at home while eat- needed ways to sell excess produce. in this time of crisis has been the make this a long-term reality go- ing out less, all of which are factors The makeup of these boxes has been dumping of milk by dairy farmers ing forward, the harsh realities of driving their patronage of the more largely driven by supply, targeting the for whom the usual markets have responding to the pandemic need to sustainable practices used by CSA fruits or vegetables that farmers are dried up. While school and restaurant be recognized. Though their sales are farms. CSA producers are also more otherwise unable to unload to restau- closures closed off the channels dairy up, small local farmers may not be reliable and buyers have peace of rants and other usual buyers. farmers depend on, food banks like seeing profits as they continue work- mind in knowing they can count on While acting as a stop-gap to Second Harvest have been able to ing longer hours while seeing more this weekly regular delivery that in- help farmers in this time of need, the divert some of the surpluses, taking expenses such as online platforms, volves just a small local supply chain subscription boxes have also been of what they can in pint or half-pint car- increased packaging, and equip- that is less likely to break down like great value to shoppers, especially tons. The unrealized tragedy is not ment necessary to keep their workers the longer big supply chains that can those seeking food without expos- that an excess of raw milk cannot get and customers safe. To keep these fail with just one faulty link. ing themselves to the potential health into the hands of the malnourished, models of production viable in the concerns that now beset the tradi- but that the infrastructure necessary years to come, support from consum- HEADACHES AND tional shopping trip. By acting as an to process, pasteurize, package, and ers is essential. As the pandemic has INNOVATION intermediary to fill both the needs distribute just isn’t in place to keep revealed the unsustainable nature of The need to fulfill increased de- of farmers and customers through up. our global food supply chain, the fu- mand for locally grown food, and to this program, Megan has been able Still, Second Harvest is working ture of our economy requires a com- do so safely during a pandemic has to witness the difference this small with connectors and producers as mitment to purchasing local foods in created some headaches for farmers impact has made on their lives and much as possible to keep Wisconsin the post-COVID era.

Willy Street Co-op Reader, SEPTEMBER 2020 19 RECIPES fresh cilantro 6 tsp. prepared horseradish 4 1/2 tsp. green hot sauce Braised Eggplant and Tomatoes 3 tsp. Worcestershire sauce celery seeds Adapted from www.thekitchn.com ice 4 Tbs. olive oil lime wedges 1 eggplant, halved lengthwise tortilla chips 1 tsp. salt 6 green onions 1 onion, sliced Directions: In a blender, combine the tomatillos, tomatoes, cucum- 14 oz. tomatoes, cut into 1/2-inch pieces ber, garlic, lime juice, Serrano chile, and salt. Blend until very smooth, at 1/4 c. parsley, chopped least 30 seconds. 2 Tbs. basil, chopped To make each cocktail, place 2 sprigs of cilantro into a cocktail Directions: Preheat oven to 400˚F. Drizzle a 9x9-inch baking dish shaker. Bruise lightly with a muddler or wooden spoon. Add 5 ounces of with 2 tablespoons of the olive oil. Place the eggplant, cut side up, in the the Bloody Mary base, 2 ounces of vodka, 1 teaspoon horseradish, 3 tsp. baking dish and sprinkle with 1/2 tsp. of the salt. Set aside. Worcestershire, 3/4 teaspoon of green hot sauce, and a pinch of celery Heat the remaining olive oil in a skillet over medium heat. Add the seeds to the shaker. Add ice halfway up, and stir about 10 times to com- onions and sauté until translucent, about 5 minutes. With a slotted spoon, bine, until the shaker is cold. Pour the drink with the ice into a glass, and transfer the onions to a mixing bowl and combine with the cut tomatoes, garnish with a lime wedge, cilantro, and tortilla chips and a green onion, basil, parsley, and remaining salt. Scoop the tomato and onion mixture if using. onto the eggplant. Cover the baking dish with foil and bake for 10 min- utes. Pork and Green Chile Stew After 10 minutes, baste the eggplant with the juices that have col- lected in the baking dish, and cover and return to the oven for another Adapted from www.thekitchn.com. 15 minutes. Baste once more, and bake uncovered, until the eggplant is This stew, laden with roasted peppers and tomatillos, becomes even tender, about 20 more minutes. more flavorful after one or two days, so it’s great if you’re able to make it Serve hot and enjoy! in advance. 1 lb. Poblano peppers White Bean and Beauty Heart Radish Salad 8 oz. tomatillos 2 Tbs. canola oil Adapted from www.epicurious.com. 4 lb. pork shoulder This hearty salad is much more than the sum of its parts, and happens 1 yellow onion, chopped to be beautiful too. A great accompaniment to anything from the grill. 6 cloves garlic, minced 2 anchovy fillets packed in oil, drained 1 Tbs. ground cumin 3/4 c. olive oil 1 tsp. dried Mexican oregano 2 Tbs. capers 2 bay leaves 2 c. packed flat-leaf parsley leaves, divided 2 Tbs. apple cider vinegar 1/4 c. lemon juice 4 c. chicken stock Salt 3/4 lb. Yukon Gold potatoes, diced Pepper salt 3 1/2 c. cannellini beans, rinsed black pepper 3/4 c. black olives, pitted and quartered warm tortillas 1 bunch beauty heart radishes, cut into thin wedges fresh cilantro 2 scallions, thinly sliced Directions: Arrange an oven rack a few inches from the broiler. Place Directions: Use a blender to make a coarse puree of the anchovies, the peppers on a rimmed baking sheet and cook, turning occasionally, olive oil, capers, and 1 cup of the parsley. Transfer to a large bowl, then until charred on all sides, 15-20 minutes. Transfer the peppers to a large stir in the lemon juice and some salt and pepper to taste. Add the beans bowl and cover tightly with aluminum foil to steam. Set aside. and olives and toss to coat. Transfer to a serving dish and top with the Place the tomatillos on the baking sheet and broil them, flipping once, radishes, remaining parsley, and scallions. for 5-10 minutes, until they are charred. Chop and place in a bowl. Peel Serve at once, or chill for up to 4 hours. the skins from the peppers and remove the stems and seeds. Chop them and add them to the bowl of tomatillos. Tomatillo Bloody Marys Pat the pork dry with paper towels and sprinkle with salt and pep- per. In a large Dutch oven, heat the canola oil over high heat. Working Adapted from www.saltandwind.com. in batches so as not to overcrowd the pan, cook the pork for 3-4 minutes, These are an excellent addition to a summertime brunch. Vegetarian until browned all over. Use a slotted spoon to transfer to a large bowl. Worcestershire sauce is sold at the Co-op if you’re not a fan the anchovy- Reduce the heat to medium. Add the onions, and cook until soft, 5-7 min- laden kind. utes. Stir in the garlic, cumin, oregano, and bay leaves. Cook for 1 min- 1 lb. tomatillos ute, then increase the heat to high and add the apple cider vinegar. Scrape 1/2 pint cherry tomatoes up any browned bits from the bottom of the pan. Pour in the chicken 1 seedless cucumber stock and add the reserved peppers and tomatillos. Bring to a boil, then 2 cloves garlic reduce the heat to low, cover, and simmer until the pork is tender, 2 -2 2 Tbs. lime juice 1/2 hours. Add the diced potatoes, and cook an additional 30-40 minutes, 1 Serrano chile until they are tender. Season to taste with more salt and pepper. 1 tsp. coarse salt Serve with warm tortillas, garnished with cilantro. 30 fl. oz. vodka

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20 Willy Street Co-op Reader, SEPTEMBER 2020 Maple Valley Organic Dark Robust Maple Syrup This maple syrup is awesome because it's local, tastes better than sugar in everything, and you can use a mason jar to save on wasteful packaging. Try mixing with some tahini for a nut-free apple dip! PATRICK Cedar Teeth Cheesus Crust Pizza I love everything about this pizza (and all of their pizzas). And what's not to love? They're local; they are clearly light-hearted and fun, oh, and they taste amazing! Something about that rosemary sourdough crust—just... phenomenal! Seriously we keep a minimum of two of these in our freezer at all times. Perfect quick dinner or an awesome late night CA L snack. SO GOOD!! LO AMY Rossario's Classic Spaghetti Sauce Locally made from Rossi's Pizza owners, this is our family's go-to sauce. Its just got a nice kick and seems more flavorful than the more ba- sic lines we carry. I just wanted to let you know about it. :) CAITLYN AMANDA Stoney River Soap Bars Andrew & Everett Melting Cheese Stoney River's soap bars are handmade This melting cheese helps you in small batches with ingredients like non- create the creamiest homemade GMO olive oil and honey. They all have a macaroni and cheese! Seriously natural, subtle scent and look pretty in a soap creamy! You can also make a deli- dish. Stoney River is also woman-owned and cious queso dip by combining with locally made in Oxford, Wisconsin. a can of Ro*tel canned tomatoes. Donkey Chips Salted Tortilla Chips Pasqual's Original Southwest Tortilla chips These local tortilla chips stand up to any dip—salsa, gua- So dang good! With dip, without dip. So much flavor!!! camole, bean dip, hummus, you name it. A perfect chip. Ember Foods Vegetable Samosa with Tamarind Chutney MEL These are a great snack, appetizer or light lunch. This little Upton's Naturals Seitan samosa is packed with flavor and is paired nicely with their <> <