Expansion Update; andMore! Products; EarthWeek Information; West IN THISISSUE: Runfor theBoard; Greener

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CHANGE SERVICE REQUESTED A PUBLICATION OFWILLY STREET CO-OP, MADISON,WI VOLUME 45• ISSUE 4•APRIL2018 WILLY STREET CO-OP MISSION STATEMENT

The Williamson Street Grocery Co-op is an economically and environmentally sustainable, coop- READER eratively owned grocery business that serves the needs of its Owners Published monthly by Willy Street Co-op and employees. We are a cor- East: 1221 Williamson Street, Madison, WI 53703, 608-251-6776 nerstone of a vibrant community West: 6825 University Ave, Middleton, WI 53562, 608-284-7800 in south-central Wisconsin that North: 2817 N. Sherman Ave, Madison, WI 53704, 608-471-4422 provides fairly priced goods and Central Office: 1457 E. Washington Ave, Madison, WI 53703, 608-251-0884 services while supporting local EDITOR & LAYOUT: Liz Wermcrantz and organic suppliers. ADVERTISING: Liz Wermcrantz COVER DESIGN: Hallie Zillman-Bouche SALE FLYER DESIGN: Hallie Zillman-Bouche GRAPHICS: Hallie Zillman-Bouche SALE FLYER LAYOUT: Liz Wermcrantz WILLY STREET CO-OP PRINTING: Wingra Printing Group BOARD OF DIRECTORS The Willy Street Co-op Reader is the monthly communications link among the Co-op Board, staff and Owners. It provides information about the Co-op’s services Holly Fearing, President and business as well as about cooking, nutrition, health, sustainable agriculture and Patricia Butler more. Views and opinions expressed in the Reader do not necessarily represent those Bruce Slaughenhoupt of the Co-op’s Directors, staff or Ownership. Willy Street Co-op has not evaluated the Jeannine Bindl, Vice President claims made by advertisers. Acceptance of advertising does not indicate endorsement Brian Anderson of the product or service offered. Articles are presented for information purposes only. Meghan Gauger Before taking action, you should always consult a professional for advice. Articles may be reprinted with permission from the editor. Emma Cameron Stephanie Ricketts SUBMISSIONS All advertising submissions must be reserved and arranged with the editor by the 10th of the month previous to publication. All advertisement copy must be submit- BOARD CONTACT INFO: ted by the 15th of the month. Submissions should be emailed to l.wermcrantz@ [email protected] willystreet.coop or mailed to Willy Street Co-op’s Central Office according to sub- [email protected] (in- mission requirements. cludes the GM, Executive Assistant and Board Administrator) CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800 NORTH: 608-471-4422 BOARD MEETING BUSINESS OFFICE: 608-251-0884 SCHEDULE FAX: 608-251-3121 ALL MEETINGS BEGIN AT SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450 6:30pm UNLESS OTHERWISE GENERAL EMAIL: [email protected] NOTED GENERAL MANAGER: [email protected] EDITOR: [email protected] April 17th May 15th PREORDERS: EAST: [email protected]; WEST: ws.preorders@ willystreet.coop; NORTH: [email protected] June 19th AMP July 12th WEBSITE: www.willystreet.coop July 17th BOARD EMAIL: [email protected] As always, Board meetings STORE HOURS: 7:30am-9:30pm, every day are held at the Central Office East Juice Bar: 7:30am-6:00pm; West Juice Bar: M-F: 7:30am-7:00pm beginning at 6:30pm. & Sat-Sun: 7:30am-6:00pm. Deli: 7:30am to 9:00pm Seafood Center–East and West: Monday–Saturday, 8:00am-8:00pm; Sunday, 8:00am- 6:00pm.

IN THIS ISSUE

3-4 Customer Comments 10 Hard-Boiled Egg 18-19 West Expansion Recipes Update—Project 5 Earth Day; Board Planned to Start Elections; and More! 10 New Products in the Mid-April Deli Every Month

5-6 Run for the Board; 20-21 Organic Milk Ends Report; and 11 Five Greener Products More! We Love 22-24 Recipes and Drink Recommendations 6-8 Community Room 12 New Products 25-27 Staff Picks Calendar 13-15 SPECIALS PAGES 9 Companies Positively 16 Earth Week Impacting the Information Environment

2 Willy Street Co-op Reader, APRIL 2018 CUSTOMER COMMENTS

Thank you! –Angela Pohlman, plan. As always, we will continue to Anyone using FoodShare can par- Write Us! Wellness Category Manager stay in the loop with changes to our ticipate in Double Dollars, they need We welcome your comments and local food supply and consider op- not be a Co-op Owner. give each one attention and seri- TUESDAY DEALS portunities that are aligned with our We also have an Access Dis- ous consideration. Send them to Q: I was wondering if on Tues- long term goals. count Program, which offers 10% customer.comments@willystreet. days when you have the Double I hope this helps to provide some off all groceries and a reduced coop or fill out a Customer Com- dollars, if you could post on social insight. Have a great day! -Matt payment for Co-op Ownership to ment form in the Owner Re- media Facebook Instagram etc. McHugh, Logistics Director all Owners who demonstrate low sources area. Each month a small About some of the deals you have income or that they are experiencing selection is printed in the Reader. that day. It takes me just under FOOD SHARE POLICIES food insecurity. Interested customers Many more can be found in the an hour to get to the store and it Q: Hello! I work at a non-prof- can both sign up for Ownership for commons or in the binder near it in Madison supporting adults as little as $4 per year, and apply for Customer Service. Thank you! would be great to do so meal plan- ning beforehand. Thanks for the with disabilities. I am seeking info the Access Discount at the Customer consideration. about your program that offers Service desk at any location. You A: I apologize that I didn’t re- extra Food Share allowances—I can view details about the program PROPER TERMINOLOGY spond to your email more promptly! remember reading about double and current qualifiers at www. Q: Hello, I was at Willy North We have been trying to figure out Food Share dollars, but I don’t willystreet.coop/ownership. Many today browsing the body products a way to do this and haven’t yet know all the details. Would you Owners sign up for Access using section for the first time in a while, figured out a good process to get please clarify your Food Share their FoodShare/QUEST card as the and I love that you carry reusable this done consistently while balanc- policies so that I can inform the qualifier. menstrual products like the Diva ing with the other things to pro- individuals I support? Also—do We accept FoodShare from Cup and reusable cloth pads, as mote. Are you signed up to receive people need to be a member to use any customer and offer the Access well as lines of organic disposable the Owner Rewards flyer? If you their Food Share cards at Willy Discount and Double Dollars at all period products. It’s great to see aren’t already, that gets sent out Street Co-op or to get the extra of our locations. Please let me know those in a brick and mortar store each Monday —you can sign up at allowance? Are the Food Share if there is anything else we may and not just online (diva cups www.willystreet.coop/rewards/sub- policies the same at all 3 stores? do for you or if you would like us have been more mainstream lately scribe and unsubscribe at any time. Thank you for all the wonderful to send you some materials about but this was the first time I’ve (I have attached this week’s flyer as healthy, affordable, and delicious the programs to share! Have a nice seen cloth pads in a store). Thank an example.) We are also working foods you offer our community! weekend. -Kirsten Moore, Coopera- you for promoting those products, on more opt-in notifications and will A: Thanks so much for reaching tive Services Director and placing them at eye level so keep this in mind as something to tie out! We have a few different pro- they’re a little more attention- in. We are working on shifting some grams that your clients may appreci- PRODUCT QUESTIONS grabbing and may make people social media posts around and may ate. Q: As someone who eats meat more likely to make the switch if have more room to post sale remind- If you have clients interested infrequently, I haven’t had much it’s something they’re comfortable ers in conjunction with Double Dol- in FoodShare, and are not sure that occasion to consult with the meat with. I do have a suggestion for lars reminders. they qualify, we host Second Har- dept. I did have product questions your menstrual product section. Have a nice week! -Brendon vest once per month at each of our twice recently at the North store, The label for the section is “femi- Smith, Communications Director locations to offer information about and everyone I’ve spoken with has nine hygiene,” which is the stan- FoodShare and registration assis- been helpful and accommodating. dard in most stores, however, I WAREHOUSE tance. They take both pre-made and In one case, the question needed to would like to offer the alternative DISTRIBUTION walk-in appointments, and they also go to the seafood buyer who con- of changing this sign to something Q: Willy St. needs to study support Spanish speaking custom- tacted me later with the needed more gender neutral, such as “pe- feasibility of opening warehouse ers. For more information, please info. Today, I spoke with the man riod care” or “menstrual prod- distribution and sharing propor- visit our website at www.willystreet. who does the cool smoking, had ucts.” Using a euphemism does not tionate costs with other interested coop/events. my questions answered with an of- help remove the stigma surround- co-ops esp in terms of operations” If your clients are already using fer to custom smoke some chicken ing menstruation, and may also A: Thanks for taking the time FoodShare, they may be interested rear quarters without salt. Thanks cause trans men or non-binary to write! We do work with other in our Double Dollars Program. On to these folks for being willing to shoppers to feel uncomfortable. It co-ops to leverage our buying power Tuesdays through March 13, cus- follow up with such fine service. is a small thing, but one of many mostly through our membership tomers using FoodShare when they As a general comment from an old that could detract from a person’s with NCG (National Cooperative shop are eligible to receive $5 per person who has always been prone perception of self-worth. If you Grocers). Since many co-ops across every $5 they spend on FoodShare to retain fluid with excess salt (age have time, I would suggest reading the US are members of NCG, NCG in vouchers towards produce pur- definitely increases that propen- this article: https://lunapads.com/ is able to negotiate for competitive chases, up to $20. The vouchers are sity), I wonder if there is any blog/2017/01/3-reasons-to-quit- pricing from large distributors. One good for anything in our Produce possibility of offering lower salt saying-feminine-hygi... as I know example of this is our grocery bags. department, and expire May 31. options in the hot and salad bars. I what I’m suggesting might sound All co-ops that are a part of NCG get They can be redeemed anytime the really enjoy the dishes offered but like a non-issue, but making small their bags from the same vendor and customer shops, and customers can need to exercise care in consump- changes like these are a way we NCG works with that vendor to get use as many vouchers as they have tion. Just wondering how offering can contribute to the period-pos- us a discount. Another example is or wish in one or multiple shopping lower salt options would be re- itive movement and help include our Co-op Deals program. NCG le- trips. The program is administered ceived. Alternately, a serving-size all people who menstruate, not verages the buying power of co-ops by Community Action Coalition and with basic nutritional data would just those who identify as female. from across the country to negotiate in partnership with the City, County be highly useful. Thanks for any Anyway, thank you for reading these deals. NCG’s role is to provide and participating local farmers consideration you may give this and for offering alternative prod- centralized resources and support markets. From June to November, as it has been on my mind for a ucts that are safer for our bodies to co-ops so that we can be stronger Double Dollars are available at the couple of years anyhow. Kudos to and the environment! together. farmers’ markets for FoodShare staff at East and North for consis- A: Hello!! Thank you for writ- Partnering with NCG is a good benefits participants, and from tently good service—rarely do I ing! solution because they can negotiate October-May, Double Dollars are at stop at Middleton. Thanks all. PS. I agree, I think using the phrase for pricing that we couldn’t get on the Co-op. The program is primarily Produce is where I generally have “Feminine Hygiene” is not inclu- our own while allowing us to stay funded when people reuse shopping most questions for staff, and they sive nor pride-inducing. It’s been focused on what we do best; selling bags when they shop the Co-op, and are consistently able to answer. on my mind for a while to change groceries. we also offer the opportunity for A: Thanks for the thoughtful it, so thank you for bringing this up! We are having the conversation customers to make cash donations to feedback and your suggestion, I ap- I’m going to begin conversations internally about what our role should support the program as well. More preciate your patience as I did some internally, and hopefully we’ll see a be in the local food supply chain and information is available at www. research for you. We do not current- change in the coming months. how that fits in with our strategic willystreet.coop/double-dollars. ly have plans to offer a specifically

Willy Street Co-op Reader, APRIL 2018 3 low-sodium line of prepared foods, if they’re gassed or not.) He does INDIVIDUAL DONUTS didn’t seem as though you car- but our Prepared Foods Category great with the Equal Exchange Q: Just a suggestion… sell ried them. So far, it seems no one Manager, Patrick Schroeder, has un-gassed bananas, though. Any some of Greenbush donuts indi- in Madison has them, of which I noted your request for future refer- idea when they might be back? vidually. am aware. ence when we consider the develop- They’re a huge and rare treat A: We would love to but Green- Do you know of a reason ment of new products. Nutritional for him! Thank you so very bush does not sell them individu- that those of us with a need for information is something we do not much. ally. If they decide to and we have them might not be able to get currently have the resources to pro- A: Thanks for writing. Hope- the space to merchandise them, we them here or why you might vide directly to the consumer. What fully you already got some, but the might. Thank you for the inquiry. not carry them? I assume the we can do is provide recipes, which dried mango is definitely in stock at Amanda Ikens, Owner Resources demand might be rather small, can be input into online nutritional Willy East! Coordinator but I would love to be able to get calculators like the one at www. Regarding the bananas, I’m not my hands on some from a local myfitnesspal.com/recipe/calculator. sure why your son would have a re- FROZEN BREAD source (even though they are It’s not an elegant solution, but it is action to the Ecos label bananas but Q: Udi’s bread should be not grown in WI.) Again, these the one we have right now. If there not the Equal Exchange. Both (and frozen to keep longer—other would need to be raw and in-the- is something specific you would indeed all bananas you’ll find in vendors keep frozen—customers shell. like the recipe for, please let us supermarkets in the US) are treated forced to drive to other store for Is it possible that you might know and we can see what we can with ethylene gas for ripening. frozen bread-put one loaf back be able to get them for custom do for you. Because they are shipped via barge (refused to buy). and/or individual purchase? I I’ve shared your positive feed- from the tropics, they have to be A: Thanks for letting us know would be looking for a pound back about the service you have picked extremely green. The ethyl- that you would prefer to buy Udi’s or two at a time (only a couple received with our store directors at ene is applied right before they are bread frozen. We offer the Udi’s of times a year) to make some East and North. We really appreci- shipped to our stores so that they bread refrigerated and not frozen fantastic, authentic, southern ate hearing that you have had con- ripen correctly. If they didn’t get as a service to our customers. cajun boiled peanuts to help me sistent and quality customer service. that treatment, they would not ripen We want gluten-free bread to be keep my southern traditions Have a great weekend! -Kirsten to yellow at all, but would turn available ready-to-use for those alive. :-) Just let me know. Moore, Cooperative Services Direc- black. who would like it. However, this A: We have them lightly roast- tor The only difference between the product does come in frozen and ed in the shell, but you are correct, two banana labels is that they are we would be happy to sell it to you these are hard to find raw. I assume MANGOES & BANANAS treated with ethylene at two differ- that way if we have some on hand most people like them roasted and Q: Hi there! I have a twofer ent distributors warehouses. The in the back. Feel free to ask next salted, and have not seen them raw for you today. :) 1. Do you have Ecos come from Albert’s Organ- time you are in and looking for a in these parts, most likely because your in-house packaged dried ics in Prescott WI, and the Equal frozen loaf! -Liz Patterson, Assis- peanuts are not an agricultural mangoes back in stock? The last Exchange come from J&J Distrib- tant Grocery Manager—East product in the Midwest. We buy time I was there, they were sold uting in the Twin Cities. To my CB’s Nuts, lightly roasted peanuts out. My 3yo just informed me he’s knowledge both Albert’s and J&J RAW PEANUTS in a shell, through our distributor, “dying” without them, so appar- use identical processes to ripen the Q: Quick question: I am in but they have a nice online catalog. ently I need to make an “emer- bananas. need of raw in-the-shell pea- In fact, you can find the raw ones gency” run tomorrow if they’re Albert’s is our primary banana nuts. I know that many people on their website for purchase. It is a back in. :-) 2. Do you have any supplier, and we really only use J&J have peanut allergies but I have peanut boiling kit, with a 1.5 lb bag idea when you’ll get the Equal to fill in when Albert’s runs low, so looked all over for these as I of peanuts. I hope that will fit your Exchange un-gassed bananas it’s tough to tell you exactly when want to make traditional south- needs for now. back in stock? My son is allergic we will have the Equal Exchange in ern boiled peanuts. Your staff I appreciate you sending us to the ethylene gas that bananas stock. I hope this is helpful informa- was so kind, last time I inquired, your comments and questions!! are treated with, and reacts to tion. Best, Megan Minnick, Pur- to call some of your competitors Have a great day!! -Dean Kal- the Ecos bananas. (I’m not sure chasing Director to see if they have them since it las, Grocery Category Manager

We have distributed all the Double Dollars coupons we have. The coupons can be used through May 31st, 2018.

PLU 70212 COUP ON# 0 00 0 PLU 70212 COUP ON# 0 00 0

See our catering menu at Customer Service or go to willystreet.coop/catering

4 Willy Street Co-op Reader, APRIL 2018 GENERAL MANAGER’S REPORT BOARD REPORT Earth Day; Board Elections; Run for the Board; Ends Report; and More and More

am writing Co-op employees and management appy at Willy East from 12:00pm–2:00pm. this update to shepherd the Co-op into the future. Spring! We look forward to meeting you! on a sunny You can take pride in the work this Here is Iafternoon in group is doing to manage expenses, Hthe lat- CHANGES ON YOUR late March with provide leadership to personnel, iden- est news from your BOARD the sweet anticipa- tify efficiencies, and provide expanded Board of Directors. As previously reported, our for- tion of what April goods and services to you, our Owners. mer Board Vice President moved on has in store for Stephanie RUN FOR THE to other adventures, leaving an open by Anya us—warmer days, ANNUAL BOARD Ricketts, BOARD seat and open VP slot. I’m pleased to more daylight, along ELECTIONS Have you ever tell you that Board member Jeannine Firszt, Board wanted to become with a few days to Are you interested in serving on Member Bindl has stepped up to serve as our General celebrate, including our Board of Directors? Three seats more involved with new Vice President. Thank you, Jean- Manager April Fool’s Day, are up for election in the coming fiscal your Co-op in a nine, for taking on this role! Earth Day and, not year, with terms lasting three years. leadership capacity? Consider running Your Board also voted unani- to be forgotten, tax day. If you are considering applying, keep for your Willy Street Co-op Board mously to appoint Dan Ramos Haaz the following dates in mind: candi- of Directors! This July, there will be to fill the vacated seat until our Board EARTH DAY date statements are due June 1; voting three open seats, and each seat is for a elections in July. Dan has previously Earth Day was first celebrated on runs July 1 through 6:00pm on July three-year term. served on the Board and is currently April 22, 1970; this year we will ob- 17. Owners are invited to cast a ballot the Chair of the Finance Committee. serve the 48 years of Earth Day with a by mail, in person at the stores, at the WHY RUN FOR THE Welcome, Dan, and thank you for few in-store events. Bulk grocery prod- Annual Meeting & Party (AMP), or BOARD? HERE ARE JUST serving. ucts are on sale at 10% off (excluding online. A FEW REASONS coffee) for the week of April 16–22, This year’s applicants should be • You will join a great group of ENDS REPORT so it is a great time to stock up for aware of the requisites they must meet people who love the Co-op and are Finally, I’d like to give an update the spring! We will also highlight our before running. Requirements for motivated to ensure the Co-op’s on our Ends report. Your Willy Street producers that support environmentally running include attending one Board success now and into the future. Co-op follows a set of principles sustainable practices including Organic orientation session on one of the • The Board represents all Owners of called the Global Ends Policy. Our Valley, Just Coffee, and Tankabar. To upcoming dates, either April 21, 1:00- the Co-op, and we are best repre- Ends Policy states: learn more about the ways in which 2:00pm, or on May 21, 6:00-7:00pm. sented when Owners with diverse Willy Street Grocery Co-op will these producers contribute positively to Candidates must also have attended at perspectives the environment, check out page 9. least one Board meeting, with the re- serve. maining ones taking place on April 17, • The Board works WILLY WEST REMODEL and May 15. Board meetings are held to shape the AND EXPANSION at the Co-op’s Central Office located at vision for the As you all must know by now, 1457 E. Washington Ave and begin at Co-op, while Willy West is expanding! We are mov- 6:30pm. monitoring the ing into the vacated store fronts located Because we need your current Co-op’s financial to the west of the current site, adding email address if you plan to vote health, and work- about 5,100 square feet to the total online, this is your annual reminder ing on strategic operating space. to check in with the staff at Customer policies. This is Construction is slated to start by Service to update or add yours today. exciting work! the middle of this month, beginning There are some with demolition work in the vacated ANNUAL MEETING & requirements for space. The Deli, Juice & Coffee Bar, PARTY (AMP) running for the Cheese, Beer & Wine sections, and It’s not too early to mark your Board—please Board member Stephanie Ricketts the checkout lanes/Customer Service calendar for the 2018 AMP! The AMP check out the appli- desk footprint of the store will experi- marks the opening night of La Fete de cation packet on our shares the table with staff member ence the most disruption. Thank you Marquette—a four-day music festival website: willystreet. Robert Halstead. for your patience as we begin to make organized by the Wil-Mar Neighbor- coop. Applications our way through the multiple phases of hood Center celebrating community are due June 1. be at the forefront of a cooperative construction. If all goes as planned, we with lots of music, crafts, local cuisine, Questions about running for the and just society that: should be wrapping things up in mid- ice cold beer, wine, and family fun! Board? Contact Board Administrator • has a robust local economy built October. Should the thought of noise, This summer festival is scheduled for Ben Becker at b.becker@willystreet. around equitable relationships; construction or disruption to your regu- Thursday, July 12 at Madison’s Central coop • nourishes and enriches our com- lar routine make you cringe (although Park! Festivities begin at 4:00pm. The Speaking of your Board, just a munity and environment; and we aim to keep these to a minimum as retails will not be closing early. reminder that you can meet some of us • has a culture of respect, generosity, much as we are able), please consider at the stores—April 14 at Willy West and authenticity. shopping at Willy East or Willy North. IN CLOSING from 12:00pm-2:00pm, and May 12 At our February Board meeting, If you are looking to interact with OPERATIONS me about operational issues, take note I wanted to share with you a brief that Facetime with the GM has shifted MEET YOUR BOARD OF DIRECTORS update on how well your Co-op is from Monday evening to Sunday Spring is a great time to get out and about, enjoy the season's first managing our business. We are a year afternoon. The next scheduled time is veggies and...meet Your Board of Directors! We invite you to stop and a half into tenure of our third Sunday, April 15 at Willy North from by to meet some Board members and have a snack while you're store, Willy North, which is seeing 2:00–3:00pm. I look forward to seeing shopping. We may not know what aisle the organic volcano rice performance even better than budget. you at Willy West in May! You can is in, but we will be ready to answer questions about your Board's Through our investment in expansion also reach me by emailing a.firszt@ job duties, what it's like to run for the Board, or just to say hi to you and thank you for supporting Your Coop. at Willy West, we will continue to willystreet.coop, or calling me on my champion the support of sales growth direct line: 608-237-1210. Come and see us on these dates: as well as improved services to our With the change in weather, getting April 14, Willy West, 12:00pm-2:00pm customers. We now have four seasoned outside more is a must! Start planning May 12, Willy East, 12:00pm-2:00pm site directors (including our Kitchen for seedlings! They will be here before Director) committed to working with you know it.

Willy Street Co-op Reader, APRIL 2018 5 we reviewed the Ends Report for English For Health programs of- FY17, prepared by General Manager fering opportunities to talk about Community Room Class Calendar Anya Firszt. There’s not enough cultural cuisine and learn to navi- room here to list all of the amazing gate the food system when English 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 things that the Co-op accomplished in is a second language. Service desk or by calling Willy West at (608) 284-7800 or Willy East at (608) 251-6776. For more service to these Ends, but to highlight None of these things would be information about individual activities and classes, see willystreet.coop/calendar. just a few: possible without the contributions of • Your Co-op worked with other Co-op Owners and staff. I am con- Refund Policy: Unless otherwise specified in the description of the event, registration for events that neighborhoods to help them revital- tinually impressed with how hard the Willy Street Co-op cancels will be refunded in full. Individuals who wish to cancel their registration must contact Customer Service with 72 hours notice to receive a full refund or transfer their registra- ize local economies (eg. Northside staff works every day to make the tion to another class . No refunds or transfers will be granted for cancellations within 72 hours of an Planning Council and Allied Drive). Co-op a great place to shop, and I am event. In order to cover costs incurred, there are absolutely no exceptions to the Refund Policy. • Through Owners’ generosity, your grateful for our Owners for step- Co-op gave $243,592 via Commu- ping up and supporting the Co-op, as nity CHIP to Community Shares of evidenced by our recent successful Wisconsin. These funds help over bond drive for the Willy West expan- BAKING WITH CHEF PAUL: 60 local non-profits. sion. Thank you! I look forward to the GOURGÈRES & PÂTE À CHOUX Location: Willy East Community Room • Your Co-op sponsored Literacy many greatnew printad_rosannelindsay.pdfthings we’ll do 1 together 13-07-2017 11.30.33 PM Network’s Literacy Kitchen and this year and beyond. Wednesday, April 25, 6:00pm–8:00pm Ages: 18 and older BAKING Your Co-op’s Own Instructor: Paul Tseng MADISON’S OLDEST ZINEFEST Fee: $10 for Owners; $20 for non-owners Pâte à Choux is a versatile dough used to make many savory or sweet dishes—have you ever wondered how to make cream puffs?! They can be filled with many things C including ice cream, pastry cream or whipped cream, and on the savory side, add cheese M to make gougère balls or fill with different salads to celebrate summer in a different way.

Y Join Chef Paul to learn to make all these tasty appetizers from scratch.

CM SIX SPICES: INDIAN VEGETARIAN BRUNCH MY Location: Willy East Community Room CY Monday, April 9, 6:00pm–8:30pm CMY Ages: 18 and older K COOKING Instructor: Neeta Saluja Fee: $20 for Owners; $30 for non-owners Join Chef Neeta Saluja to learn to prepare a delicious vegetarian Sunday brunch to enjoy at home with friends and family. The depth of flavors and richness of the dishes

www.madisonprintandresist.wordpress.com will keep anyone satisfied well into dinnertime. On the menu: Garbanzo Beans with Tamarind Sauce; Poori, Indian fried bread; and Halwa, dessert prepared with cream of wheat, ghee and sugar. Vegetarian. COOKING WITH CHEF PAUL: THAI CURRY FROM SCRATCH Location: Willy East Community Room Wednesday, April 18, 6:00pm–8:00pm Ages: 18 and older Your Co-op’s Own Instructor: Paul Tseng Fee: $10 for Owners; $20 for non-owners Join Chef Paul to learn to make curry paste, the key element in Thai cooking, from scratch! He will then use the paste for a braising sauce to complete a Thai curry meal. Vegetarian-friendly. SINGAPORE STREET FOOD WITH MADAME CHU Location: Willy East Community Room Thursday, April 19, 6:00pm–8:00pm Ages: 13 and older; adult supervision not required Instructor: Josey Chu Fee: Free; registration required Madame Chu’s Southeast Asian condiments are unique and flavorful. Join Josey, Madame Chu herself, as she demonstrates her favorite Singaporean street food—Nasi Lemak (Coconut Rice) served with Madame Chu’s Sambal Nyonya on tofu, tempeh or fried fish. Come and learn how to cook her family recipes passed down through many generations. Non-vegetarian, vegetarian, vegan and gluten-free options. SIX SPICES: VEGAN AND GLUTEN-FREE INDIAN DISHES Location: Willy East Community Room Thursday, April 26, 6:00pm–8:30pm Ages: 15 and older; adult supervision required

RUN FOR THE BOARD! (SEE PAGE 5 FOR MORE INFORMATION)

6 Willy Street Co-op Reader, APRIL 2018 Instructor: Neeta Saluja Fee: $10 for Owners; $20 for non-owners Fee: $20 for Owners; $30 for non-owners Join Chef Lily Kilfoy in this exciting hands-on cooking class for families. Tacos In this class learn how to make vegan and gluten-free dishes delicious and flavorful happen to be Lily’s favorite food, and in this class she will show you how fun and easy by using simple Indian cuisine techniques. We will be making black-eyed pea soup (Daal) it is to make traditional tacos by creating handmade corn tortillas using a press from with cumin-flavored rice and curried cauliflower with red potatoes. Vegan and gluten-free. Mexico. Participants will also prepare a variety of flavorful fillings and fresh-squeezed limeade to round out the feast. Vegetarian. HOME CREAMERY SERIES: SOFT-RIPENED CHEESE Location: Willy East Community Room HOLISTIC APPROACH TO FATS AND Wednesday, April 11, 6:00pm–8:00pm CARDIOVASCULAR HEALTH Ages: 13 and older; adult supervision required EDUCATION Location: Lakeview Library Instructor: Linda Conroy Thursday, April 19, 6:00pm–7:00pm Fee: $25 for Owners; $35 for non-owners FREE Ages: Any; adult supervision required Join veteran home cheesemaker Linda Conroy as we learn to add mold to cheese. We LECTURES Instructor: Katy Wallace will make and sample a simple mold-ripened goat cheese that can easily be replicated at Fee: Free; walk-ins welcome home. Participants will leave with recipes and cheese to finish ripening at home. Join us for a holistic view of fats—those that inflame and those that heal. Katy Wallace, traditional Naturopath of Human Nature, LLC will present information about LEARNING WITH CHEF PAUL: cholesterol particle size, triglycerides and advanced glycation end products in relation KNIFE SKILLS AND SAFETY to foods. The presentation will also cover how to optimize your lipid levels and health, Location: Willy East Community Room naturally. Wednesday, May 9, 6:00pm–8:00pm Ages: 18 and older KIDS IN THE KITCHEN: FOOD ART! Your Co-op’s Own Instructor: Paul Tseng Location: Willy East Community Room Fee: $10 for Owners; $20 for non-owners Tuesday, April 10, 4:30pm–5:30pm Join Chef Paul as he guides participants through hands-on knife skills, including the Ages: 5–8; adult supervision not required major cuts, slices and dices. Chef Paul will discuss kitchen knife essentials, including how Location: Willy East Community Room to sharpen and maintain a knife. Participants should bring their favorite kitchen knife from Tuesday, April 17, 4:30pm–5:30pm home to practice with. Vegan. Ages: 9–12 years old; adult supervision not required Instructor: Lily Kilfoy COOKING TOGETHER: FLAVORS OF SPRING Fee: $10 for Owners; $20 for non-owners Location: Willy East Community Room Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids. Fish and Friday, April 6, 5:30pm–6:45pm flowers made from fruit? Butterflies and bears made from bread? How about critters Ages: 5 and older; registration for adults and children required or cars crafted from cheese and crackers? Chef Lily can’t wait to see what the kids will FAMILY Instructor: Lily Kilfoy come up with! Participants in this class will create edible and artful images using a vari- Fee: $10 for Owners; $20 for non-owners ety of foods. Vegetarian. Join Chef Lily Kilfoy in this hands-on cooking class for families and learn about dif- ferent foods, how to follow recipes and how to use a variety of tools. Asparagus, peas, KIDS IN THE KITCHEN: RAINY DAY RECIPES! rhubarb, cherries, mushrooms and more—springtime is just around the corner, and in this Location: Willy East Community Room class we will prepare a fantastic feast that will celebrate its arrival by using ingredients that Friday, April 20, 4:30pm–5:30pm are synonymous with the season. Vegetarian. Ages: 5–8 years old; adult supervision not required Instructor: Lily Kilfoy COOKING TOGETHER: TRADITIONAL TACOS Fee: $10 for Owners; $20 for non-owners Location: Willy East Community Room Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids. April show- Friday, May 4th, 5:30pm–6:45pm ers bring May flowers, and in this class, participants will prepare multiple rad recipes Ages: 5 and older; registration for adults and children required Instructor: Lily Kilfoy LEARN ABOUT AND REGISTER FOR FOODSHARE WITH SECOND HARVEST INDIVIDUAL NUTRITION CONSULTATIONS Location: Lakeview Library Location: Willy East Community Room Thursday, April 5, 10:00am–2:00pm Tuesday, April 3, 2:15pm–5:30pm Location: Willy East Community Room Friday, April 13, 2:15pm–5:30pm Thursday, April 19, 8:00am–12:00pm An individual nutrition consultation is your opportunity to learn how Is money tight? You may be eligible for FoodShare benefits on a QUEST the correct food choices for your body can enhance your well-being. Card! FoodShare is a federal benefit, like social security, that provides extra A one-on-one session with Katy Wallace of Human Nature includes a money for groceries to low-income individuals and families. The benefits consultation regarding your health goals, as well as lifestyle and food comes on an easy-to-use debit-like card that can be used at the Willy Street choice suggestions geared toward addressing health goals and developing Co-op, many farmers’ markets, and most major grocery stores. The income sustainable change. guidelines are higher than you might think: individuals earning $11+ per hour Appointments are confirmed upon payment. Payment is due at the and working 40 hours per week may qualify. To find out if you may be eli- time of scheduling; otherwise, the appointment will be released to other gible, please call 1-877-366-3635 for a confidential screening and to schedule interested parties. Payment is non-refundable and non-transferable unless an appointment to apply at Willy Street Co-op. During your appointment, notice of cancellation or rescheduling is provided seven (7) or more days a FoodShare Outreach specialist will assist you with an application, answer prior. To register for the next available opening, email info@humanna- questions, and connect you with other great community resources. Walk-ins turellc.com or call 608-301-9961. welcome. Se habla Español.

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Willy Street Co-op Reader, APRIL 2018 7 that are perfect for a cool rainy day inside—spring soups, nourishing noodle dishes, EXPLORING THE ART OF JAPANESE comforting cookies and much more! Vegetarian. PICKLE-MAKING Location: Willy East Community Room KIDS IN THE KITCHEN: LIKEABLE LUNCHES! Sunday, April 8, 10:30am–12:00pm Location: Willy East Community Room Ages: 8 and older; adult supervision required Friday, April 27, 4:30pm–5:30pm PRESERVATION Instructor: Patrick Monari Ages: 5–8 years old; adult supervision not required Fee: $20 for Owners; $30 for non-owners Instructor: Lily Kilfoy Japan is well known for sake, miso and soy sauce, which form a keystone of Jap- Fee: $10 for kids of Owners; $20 for non-owners anese cultural identity. However, few people are aware of Japan’s rich pickle-making Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids ages 5–8 history. Join Patrick Monari to learn the background on vegetable fermentation in years old. Sometimes even the most creative cooks get stuck in a rut when it comes to Japan, and how we can use Japanese pickling methods to diversify home ferments. lunchtime. In this class, participants will whip up some Lily’s favorite fun recipes to He will also teach the class to make a Japanese pickle called nukazuke using local shake up the routine. Vegetarian. ingredients. KIDS IN THE KITCHEN: SENSATIONAL SUSHI! SPRING CLEANSE WORKSHOP Location: Willy East Community Room Location: Willy East Community Room Tuesday, May 8, 4:30pm–5:30pm Tuesday, April 24, 6:00pm–8:30pm Ages: 9–12 years old; adult supervision not required Ages: Any; adult supervision required Location: Willy East Community Room HEALTH & Instructor: Michelle Jolly Tuesday, May 15, 4:30pm–5:30pm WELLNESS Fee: $59 for Owners; $69 for non-owners Ages: 5–8 years old; adult supervision not required Learn how to choose foods to reboot yourself with a 10-day Instructor: Lily Kilfoy cleanse and address underlying conditions and patterns of stress Fee: $10 for Owners; $20 for non-owners that limit you. Join Michelle Jolly, Health Coach of Human Nature, LLC, to learn Join The Kids Chef Lily Kilfoy in this exciting hands-on cooking class for kids. Did how to naturally push toxins out and rebuild healthy cells in your body with whole you know that sushi means rice and not fish? Learn this and a whole lot more in this foods. Take home a workbook with instructions, recipes, clean eating tips, detox popular class. Attendants will also prepare a rainbow of delicious fillings, and create tools and more! This class can be customized to any level—beginners and advanced their own sushi rolls using rice, nori and a bamboo sushi mat. Vegetarian and gluten-free. welcome.

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8 Willy Street Co-op Reader, APRIL 2018 O’Loughlin, CEO, and Dani Dha- ENVIRONMENT NEWS to environmental regeneration. We noa, Sourcing and Impact Manager, believe in pro- REBBL. Companies Positively moting wellness not just for our Impacting the Environment customers, but for U-KONSERVE everyone on the planet, and for our By purchasing a U-Konserve global ecosystem. #togetherwewill product, you not only are purchas- reduce atmospheric carbon levels ing a reusable food container, which ost of that goes and restore the health of our global in itself is a great step, you are also us are into our ecosystem, for ourselves and future contributing to their 1% for the Plan- con- products generations.” -Kyle Garner, CEO, et—a non-profit that gives money to cerned every day. M Organic India USA vetted, trusted nonprofits that work about climate Agriculture to benefit the environment. change, and think- is one of ORGANIC ing about tackling it the biggest VALLEY feels overwhelming. drivers for climate change, but it can “Our current by Megan Luckily, there is a also be one of its greatest solutions. political climate Minnick, strong movement We strive to be part of the solution requires busi- Purchasing to make changes to and we believe the journey starts with nesses to step positively impact healthy soil in organic, regenera- Director up and work for TANKABAR the environment. tive farming systems. Through our the changes we A Native owned business that One place to find Climate Collaborative commitments, know are necessary.” -George L. promotes returning buffalo to the these inspiring we’re building on our longstanding Siemon, CEO, Organic Valley. Not Great Plains. Buffalo ranching is less stories is the book support of organic to address cli- only are there cows on their farms, destructive to the environment than Drawdown. The mate change from the ground up.” they also are working towards Car- cattle and actually help to restore subtitle says it all “The most compre- -Shauna Sadowski, Senior Manager bon Farming. plants and grasses, sequestering hensive plan ever proposed to reverse of Sustainability at Annie’s. carbon. global warming.” REBBL The book covers the things you EO “REBBL is would expect —alternative energies PRODUCTS built upon the such as solar, wind, geothermal—and Focused on principle that a few unexpected suggestions, such as making products humanity and VERIDITAS a plant-rich diet and educating girls. with the best ingre- the natural world Passionate about organics. All of They list 80 different concepts that dients with least impact on the planet. have vital interconnections. We were their products are certified organic give one hope and excitement—there founded to create a future without by ECOCERT ICO and USDA. It is so much more we can be doing human trafficking by addressing its takes 2,000 pounds of lavender to and it is thrilling. The book is at all root causes, and one of the biggest make one gallon of lavender essen- three stores, so pick up a copy and get causes is climate change. Through tial oil. Essential oils require a huge inspired! the Climate Collaborative, we are amount of land mass. Some of the suggestions in the MEGAFOOD inspired and supported in driv- This is just a quick list; there book are aimed at consumers making This supplement company makes ing collective industry-wide action are so many companies doing good choices about who they buy from. vitamins from food (imagine that!), and they partner with organic and to reverse these effects.” -Sheryl work. Support them! CLIMATE COLLABORATIVE domestic farmers to create their prod- The Climate Collaborative is a ucts. group of concerned businesses from Every Thursday, we have a sale on one the natural products industry work- NATURE’S product from our Meat Department. Our Meat ing collaboratively to catalyze bold PATH Department action, amplify the voice of business “How we leave We like to call it and promote sound policy to reverse the earth is our staff will climate change. You can find out collective legacy.” gladly more on their website here: cli- -Arran Stephens. This cereal company matecollaborative.com. has six key sustainability principles Here is a short list of 10 vendors they follow: grow organic; become we carry that are doing something carbon neutral; zero waste; preserve about climate change (there are many water; educate; inspire and engage; more, of course!): give back. Check Facebook, Twitter, or the Meat ANNIE’S ORGANIC INDIA department counter for that week’s “As a food company, we rec- “Organic India joined the Climate sale. Quantities limited and for cut meat ognize our dependence on thriving Collaborative as a visible way to Willy Street Co-op Owners only. natural resources to grow the food show our longstanding commitment to order.

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Willy Street Co-op Reader, APRIL 2018 9 Blend all dressing ingredi- the package. Remove from heat, add GROCERY NEWS ents together in a blender or food collards and mushrooms, and season processor until puréed. Season with with salt to taste. Once the collards Hard-Boiled Egg Recipes salt to taste. are bright green and the mushrooms are softened, stir in the miso and Directions for Salad: chili sauce, then divide the noodles Place lettuce in a large bowl. into two large bowls. Peel the Toss with microgreens/ sprouts/ hard-boiled eggs and slice in half. pring is ciousness is so worth it! watercress. Top with smoked Top each bowl with 2 egg halves, finally Pickled Beet Hard-Boiled Eggs salmon, pickled beets, radish, chives, and any other desired top- here! Even 6 hard-boiled peeled eggs cucumbers, and eggs. Drizzle with pings. Sthough 16 oz. jar of pickled sliced beets dressing and serve. I’ll miss the snow, 1 small sweet onion, sliced SCOTCH EGGS I have to admit 3/4 c. sugar FAST WEEKNIGHT These pack quite a protein I love when the 3/4 c. apple cider vinegar RAMEN punch! They’re great party food but by Ansley weather starts to 1/2 tsp. salt I know, I know, usually ramen make a great brunch side too. warm up a bit and calls for soft-boiled eggs, but this 8 large hard-boiled eggs Knoch, Salad Purchasing I start wanting to totally works too! 1 raw egg 4 pickled beet hard-boiled eggs 2 hard-boiled eggs 16 oz. sausage of choice Assistant eat everything fresh and green! After all 1 head butter lettuce, washed and 2 packs forbidden rice ramen Salt and pepper to taste the cozy, warming, chopped noodles (or noodles of choice) Panko bread crumbs slow-cooked good- Microgreens, sprouts, and/or wa- 6 oz. shiitake mushrooms Directions: Heat the oven to ness of winter, it tercress Chives 400ºF. Cover a baking sheet with feels so invigorat- 8 oz. smoked salmon, sliced Collard greens parchment paper and set aside. ing to dig into a bowl of cold, crispy, 1 c. chopped pickled beets 1 Tbs. tamari In a medium bowl, combine the greens, tossed in a light, herby 4 radishes, thinly sliced 1 tsp. (or more if desired) chili sausage with salt and pepper. Sepa- dressing. And what better protein to 1 small cucumber, thinly sliced sauce rate the sausage mixture into eight pair with such fresh, light fare than Lemon Dill Dressing 1 1-inch piece of ginger, finely equal portions. In a small bowl, beat hard-boiled eggs? They’re fast and 1 bunch dill, chopped roughly chopped the raw egg. Fill a second small easy and, if you have chickens in the Juice of 1 lemon 2 cloves garlic, minced bowl with panko bread crumbs. Re- backyard, starting to get quite plenti- 1/3 c. extra virgin olive oil 1 mounded Tbs. red miso move the eggs from the refrigerator ful this time of year. 1 clove garlic, minced 4 c. chicken, beef, or broth of and peel them. Take one boiled egg I know that I often have more choice and cover it completely with one of Directions for the Pickled Eggs: hard-boiled eggs than I know what to Salt, to taste the sausage chunks. Dredge the sau- Drain the juice from the pickled do with come April and there are re- Optional toppings: sliced cooked sage covered egg in the beaten raw beets into a pot. It should be about ally only so many ways to serve egg chicken or pork, thinly sliced car- egg, then roll it in the bread crumbs 1 cup. Mix in sugar, salt, and salad, so this month I’ve collected rots, bean sprouts and place it on the baking sheet. Re- apple cider vinegar and bring to a three delicious and delightfully var- Directions: Heat a little olive peat with all of the remaining eggs boil. Turn down to a simmer and ied ways to feature hard-boiled eggs oil in a large pot over medium and sausage chunks, refilling the cook for 10 minutes. Mix peeled (without any mayonnaise at all!). heat and add the garlic and ginger, panko bread crumb bowl as needed. eggs, sliced drained beets, and on- cooking for a minute or two, until Put the baking sheet in the oven ions in a bowl or jar and pour hot SPRINGY SALAD WITH softened. Add the broth and tamari, and bake for 20 minutes, or until the juice mixture on top. Seal in a jar PICKLED BEET HARD- cover, and bring to a boil. Mean- bread crumbs are crispy and golden. or in a bowl with a lid. Keep in the BOILED EGGS while, chop the mushrooms and Remove them from the oven and refrigerator for at least a day. The eggs for this have to be pre- collard greens. Add the ramen and allow to cool for 5 minutes before pared the day before, but the deli- Directions for Dressing: cook, following the instructions on serving.

DELI NEWS New Products in the Deli new technologies Every Month

nnovation in had to study what it takes to make a Clean Energy food is impor- new product. At first take, it seems tant. I believe simple: find a recipe and make it. Our Iit is what has analysis shows that it actually takes made our Prepared about 30 individual steps to bring a Foods program suc- new Prepared Foods product from cessful. Innovation conception to successful introduction in the Deli, Bakery, in our stores! We’ve spent the past Energy by Patrick and Juice Bar has year honing our skills, building the Schroeder, historically been systems, and spreading out the knowl- Prepared driven by a singu- edge to our staff of how to execute Foods lar, creative force: these 30 steps. Now we’re ready. EFFICIENCY our staff. That same Category Manager staff has struggled WE’RE READY to get their amazing This spring we will be releasing ideas turned into new products in Prepared Foods ev- regular offerings as ery month. You will hear about those we’ve gotten larger and our focus has products here, in the Reader, in the been on meeting demand and sustain- stores (look for signs with “NEW”), Visit to learn more ing, rather than creating new things during samplings at the end of each that excite us. month, and over social media. You’ll energy2030together.com even get to hear directly from those 30 STEPS who are doing the creating. We can’t In order to get back to a place wait to share our creations with you. Madison Gas and Electric where innovation happens, we have Stay tuned! GS3221 3/7/2018

10 Willy Street Co-op Reader, APRIL 2018 HOUSEWARES NEWS WEBSITE NEWS Five Greener Clean Products Our New Website We Love

or the past never accurate for all stores. The best TWIST SCRUB several way to find out if we carry a product SPONGES months, is still to call your store and ask! We 100% PLANT- Fwe’ve hope you don’t mind the temporary BASED been hard at work inconvenience. SPONGES developing a new Here’s a preview of some of Why We Love website for the the features you’ll see on the new Them: These Co-op with the website. sponges, made with by help of local web by a combination of Ellie Habib, design company WHAT’S NEW: Melissa plant materials hemp, Webmaster Greenleaf Media. • Online class registration. We’ve Reiss, agave, and cotton, Last year, we gotten requests for this from staff Purchasing will break down (or sent a survey out and Owners alike, and it’s finally Assistant biodegrade) in land- to Owners to get happening! fills much faster than your thoughts • A news page, so you can keep up Machine-safe and hypoallergenic, just on our current with everything that’s going on at toss a handful into the cloth bag (in- website, and what your Co-op. cluded), throw in your dirty clothes, you would like to see in our new • An easy way to see what’s on sale and wash as usual. These fragrance- one. We read each response careful- each week at the stores. free nuts contain saponin, an all-nat- ly and took your comments to heart. • A brand new way to read the ural surfactant, to clean your clothes So, I’m proud to announce that our monthly Reader. just like laundry detergent. You get new website is almost finished! It 87 washes per bag of nuts! And after should go live this month. Our goal WHAT’S STAYING THE sponges made of synthetic materials they are done, you can compost them! was to create a new website that SAME: such as polyurethane. They are also This a small, locally-owned company is well-designed, easy-to-use, and • All the information that’s cur- a natural, unbleached color instead as well. informative. It will be different, but rently on our site will be on the new of using artificial dyes which could I’m confident that our Owners will website, and it will be easier to find harm the environment. They are also be happy with the change. • You can still sign up to become an as - if not more - durable than syn- One thing you may notice is Owner online. thetic sponges. One side is a stan- missing from the new site is our • Hot bar menus will be on the dard, porous, sponge, and the other product listings. That’s because we website and updated daily. is a dense scrubby that will tackle REBEL GREEN CLEANING are also working on an e-commerce • You’ll still be able to search our grime. For use in the kitchen, bath, or PRODUCTS website, where customers can order large recipe collection. outdoors! Why We Love Them: A full groceries online and have them The Co-op has been growing line of safe and effective cleaning delivered. We wanted to have both and updating so much over the past BIOKLEEN products from glass spray, fruit and the new website and the e-commerce few years. It’s time for our website BAC-OUT veggie wash, laundry detergent, to site launch at the same time, but to catch up! With this new website, STAIN & ODOR hand soap. Essential-oil scented—no unfortunately that didn’t work out we hope to give customers the same ELIMINATOR harsh, artificial fragrances here! Nice, because of the complexity of e-com- experience online as they get in our Why We Love It: perky-but-not-overpowering scent merce. Although we know the prod- stores: fresh, local, with great cus- Stain removal without profiles such as Peppermint & Lemon uct listings were useful, they were tomer service! harsh, synthetic chemi- and Lavender & Grapefruit. Rebel cals. Live enzymes in Green is a family-owned, independent this solution actually eat company based out of Milwaukee. away stains and organic They are ”committed to investing in matter on clothing or in our local communities and in domes- carpets instead of covering them up. tic manufacturing by creating all our Perfect for pet potty accidents, any products in the U.S., whenever pos- food stains or spills (including red sible” and are “committed to working Wellness wine!), and cloth baby diapers. No with as many local manufacturers as scrubbing- just pour, let soak, and possible and only those who share our wash as usual. No artificial fragrance same eco-friendly production meth- or colors. A family-owned company ods.” A percentage of their sales go to since 1989, and made in the USA! clean air, clean water, and clean food initiatives. Learn more at rebelgreen. IF YOU CARE com. Cleaning products available at HOUSEHOLD Willy East only, dish soap available GLOVES at Willy North. Why We Love Them: A more Wednesday sustainable version of cleaning gloves, these high quality, FOLLOW US ON: multiple-use gloves 10% off all Wellness and Bodycare items for are made from Fair Owners the first Wednesdayof every month. Trade-certified rubber! FOUR NUTS BY NATURE SOAP NUTS Why We Love It: Soap Nuts are nature’s complete laundry detergent! THIS MONTH: Actually called soapberries, they are the nut of a species of shrubs April 4 and small trees in the lychee family.

Willy Street Co-op Reader, APRIL 2018 11

KETTLE BRAND SMOKED SALT ALMOND OIL POTATO CHIPS These chips are fried in 100% almond oil and sprinkled with wood-smoked salt for a deeply savory, smoky crunch. Available at East, West and North. NEW BARN BARISTA ALMONDMILK Professional baristas helped to develop this non-dairy creamer that produces luscious micro-foam, rich texture, and pleasantly smooth mouthfeel. It has a deli- cate almond flavor, with a touch of sweetness that perfectly complements coffee, tea and chocolate preparations. NEWNEW Available at Willy North. DENTAL LACE “Did you know that if everyone in the U.S. flossed their teeth according to ADA recommendations, every year our empty floss containers alone would fill a landfill the size of a football field that is 6 stories high!” That is why we are now offering a reusable and refillable floss container from Dental Lace. The floss is made of 100% silk. Available at East, West and North. ENDANGERED SPECIES ELEPHANT BAR CARLSON’S OMEGA-3 FISH OIL A new bar variety from Endangered Spe- We are excited to say that Carlson Fish Oil is now at cies, this is the first American-made chocolate all three stores! Check out their Omega-3 Fish Oil—the using fully traceable Fair Trade-certified cocoa very finest! It has won numerous awards for its taste and from West Africa! 60% cocoa for a smooth, lighter dark chocolate, blend- quality. We carry the delicious lemon flavor. Available ed with salted peanuts for a classic sweet and salty combination. Learn at East, West and North. how you can help elephants on the inside label! As always, this company donates 10% of net profits to foundations that help conserve wildlife and SCHMIDT’S rainforests that are endangered. Available at East, West, and North. BAR SOAP New bar soaps that GT’S COCOYO YOGURT are free of sodium lauryl Made with organic, raw Thai young coconut sulfate, phthalates, parabens, triclosan meat, which has been cultured until it becomes and artificial fragrances. Six different a fluffy and tangy consistency, like yogurt. scents, including scent-free. Each bar has Contains 15-30 billion active probiotic cells per a unique, natural exfoliant, from apricot serving. Yeah, it’s vegan! Available at East and seed to volcanic sand! Certi- West. fied sustainable palm oil and totally vegan. Available at FULL MOON East, West and North. DOG TREATS These treats for your pup are made using human- WELEDA DEODORANT grade ingredients. What does that mean? According New roll-on deodorants from Weleda! Three different to them, “If it’s not good enough for us to eat, it’s essential oil-based scents. Contains no aluminum salts, para- not good enough for our pets.” While other pet foods bens, sodium lauryl sulfate or propylene glycol. Twenty-four can be made with low-grade, non-certified meat, Full hour freshness! Available at East, West, and North. Moon uses USDA-certified, antibiotic-free, white meat chicken breast sourced from family farms in the US. No corn, wheat or soy fillers in these chewy treats! These treats are for doggies only. Sorry, hu- mans. Available at Willy North.

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12 Willy Street Co-op Reader, APRIL 2018 dealsdeals APRIL Health & Wellness THIS MONTH: APRIL 4! Owners take an extra 10% off during Wellness co-op deals: April 4–17 Wednesday, the first Wednesday of the month!

Andalou Naturals Alacer Shampoos or EmergenC Conditioners 1000 mg Vitamin C Zum All Kinds on Sale! All Kinds on Sale! 30 pc • Save $2 Goat’s Milk 11.5 fl oz • Save $8.58/2 /tx .99/tx Bar Soap 2 for $10 $9 All Kinds on Sale! 3 oz • Save $1 .99/tx If You Care Tom’s of Maine $3 Unbleached Whole Care Cheesecloth Toothpaste 2 square Yards • Save 80¢ All Kinds on Sale! .19/tx 4.7 oz • Save $2.50 $2 .99/tx $3 Nordic Naturals Host Defense Bulletproof Ultimate Organic Lion’s Mane XCT Oil 60 cap• Save $12 16 oz • Save $8 Omega /tx .99/tx $ .99 1200mg Omega-3 $19 13 180 ct • Save $16 99 $ . /tx New Chapter Dr. Bronner’s 53 Turmeric Force Pure Castile Soap 60 veg caps • Save $9 All Kinds on Sale! 32oz • Save $7 .99/tx $ .99/tx 23 $9

co-op deals: April 18–May 1 W. S. Badger Natural Factors All Suncare Coenzyme Q10 All Kinds on Sale! 100mg 2.9 oz 60 sg • Save $7.00 Klean Kanteen .99/tx % $12 All Products 25 off at least One with Nature Preserve % Dead Sea Bar Soap Toothbrush 20 off All Kinds on Sale! Ultra Soft, Soft, or Medium 7 oz • Save $4.38/3 1 pc • Save $2.38/3 .99/tx /tx 3 for $9 2 for $4

Natural Vitality Manitoba Harvest Natural Calm Organic Hemp Pro Acure All Kinds on Sale! Fiber Powder Towelettes 8 oz • Save $8.00 16 oz • Save $4 Coconut+Argan, .99/tx /tx $ $ .99 Soothing Micellar 14 12 30 ct • Save $1.50 .99/tx Kiss My Face $4 Organic India Fluoride-Free Ashwagandha Toothpastes Organic All Kinds on Sale! 90 cap • Save $10.00 4.1-4.5 oz • Save $1.80 .99/tx .99/tx $17 $3 All Specials Subject to Availability. Sales Quantities Limited. PURPLE = LOCAL deals APRIL Our weekly Owner Rewards specials are listed in an in-store flyer, on our website, or are available by email. We are doing this to be able to be more flexible with our sales and offer better sale pricing. For co-op deals: April 18–May 1 co-op deals: April 4–17 more information, including how to sign up for the email flyer, see willystreet.coop/Owner-Rewards.

Annie’s Homegrown Frontera Rudi’s Annie’s Terra Chips Blake’s Mac and Cheese Salsa Organic Dressings and Plantain Chips Frozen Pot Pies Sea Salt, Sweet All Kinds on Sale! Classic, Shells & White Cheddar, Low All Kinds on Sale! Vinaigrette English Muffins 5 oz • Save $1.00 8 oz • Save $1.80 Sodium, Bunny Pasta with Yummy Cheese, 16 oz • Save $1.00 All Kinds on Sale! All Kinds on Sale! Shells & Real Aged Cheddar, Bernie’s Farm .29 12 oz • Save $1.00 8 oz • Save $1.50 .29 .99 6 oz • Save $1.14 $ $2 $ 3 .99 .99 3 .65 $ $2 $1 2

Amy’s Lightlife Cascadian Farm Eden Arrowhead Mills Earth Balance Frozen Burritos Smoky Granola Bars Organic Beans Pancake and Coconut and All Kinds on Sale! All Kinds on Sale! All Kinds on Sale! Tempeh Strips Waffle Mix Peanut Spread 5.5-6 oz • Save 4ß9¢ 6.2-7.4 oz • Save $1.99 15 oz • Save 84¢-1.14 6 oz • Save $1.10 Multigrain, Buttermilk Creamy, Crunchy .50 .69 .00 .65 26 oz • $1.40 16 oz • Save $1.50 $2 $ $3 $1 .39 .99 3 $3 $3 Stretch Island Cascadian Farm Pacific Nature’s Path Green Valley Organics Yogi Fruit Leather Organic Frozen Soups EnviroKidz Cereal Whole Milk Kefir Tea All Conventional Kinds on Sale! Vegetables All Kinds on Sale! All Kinds on Sale! 32 oz • Save 80¢ All Kinds on Sale! .5 oz • Save 25¢ 17-17.6 oz • Save $1.10-1.30 10-11.5 oz • Save $1.60 .85-1.27 oz • Save $1.49 All Kinds on Sale! .49 $ /tx ¢ 10 oz • Save 49¢-79¢ .69 .39 4 $ .00 40 .00 $2 $3 3 $2

KIND San-J Bearito’s Kettle Rx Bar Kite Hill Bars Tamari Soy Sauce Tortilla Chips Organic Potato Protein Bars Almond Yogurt All Kinds on Sale! 10 oz • Save $1.20 White, Yellow Chips All Kinds on Sale! All Kinds on Sale! 1.4 oz • Save 70¢ 16 oz • Save $1.29 1.83 oz • Save 50¢ 5.3 oz • Save $0.49¢ .99 Lightly Salted, Salt and Fresh Ground .29 $2 .50 Pepper .99 .50 $1 $3 5 oz • Save 99¢ $1 $1 $ .00 2 Justin’s Pacific Endangered Species C2O Clif Bar California Olive Ranch Nut Butter Organic Almond Milk Chocolate Bars Coconut Water Energy Bars Everyday Extra Virgin Snack Packs All Kinds on Sale! All Kinds on Sale! 32 oz • Save $1.10 3 oz • Save $1.29 17.5 oz • Save 79¢ All Kinds on Sale! Olive Oil All Kinds on Sale! 2.4 oz • Save 25¢ 1.3 oz • Save 50¢ .39 /tx .50 16.9 oz • Save $3.00 $ $ .00 $1 .00 .99 .49 2 2 $1 $8 $1

Goodbelly Organic Valley Muir Glen Brown Cow Foodstirs Kevita Cream Top Yogurt Probiotic Fruit Drink Organic Organic Tomatoes Organic Organic Probiotic All Kinds on Sale! All Kinds on Sale! Plain, Vanilla, Maple Cottage Cheese Brownie Mix Drinks and Tonics 32 oz • Save $1.00 28 oz • Save 99¢-1.79 32 oz • Save 99¢ 2%, 4% 13.9 oz • Save $2.00 All Kinds (except Master Brew .49 16 oz • Save 70¢ .00 .00 Kombucha) on Sale! $ .49 $2 .29 $2 3 $3 15.2 oz • Save 50¢ $ .29 4 $2 Daiya Sir Kensington’s Earth Friendly Santa Cruz Organic Valley Ripple Vegan Cheese-Style Mayonnaise Ecos Laundry Organic Lemonade Organic Lactose- Plant-Based Milk Shreds Classic, Chipotle, Sriracha Detergent All Kinds on Sale! 10 oz • Save $1.80 32 oz • Save 99¢ Free Half & Half All Kinds on Sale! All Kinds on Sale! 48 oz • Save 80¢ 100 oz • Save $3.00 .00 32 oz • Save 70¢ 8 oz • Save $1.10 $ .99 $2 .79 .49 .39 3 .99/tx $3 $3 $3 $8

Blue Diamond Seventh Generation Talenti Mary’s Gone Crackers Wallaby Zevia Nut Thins Dish Liquid Gelato Super Seed Gluten- Organic Whole Milk Stevia Soda All Kinds (except Artisan) on Sale! All Kinds on Sale! All Kinds on Sale! Free Crackers Greek Yogurt All Kinds on Sale! 4.25 oz • Save $1.00 25 oz • Save $1.49 16 oz • Save $2.29 6 pack • Save $1 All Kinds on Sale! All Kinds on Sale! .29 /tx 5.5 oz • Save $1.30 5.3 oz • Save 49¢ .99/tx $ .50 $ .50 $ 2 $2 3 .99 .50 3 $3 $1 The specials on this page are valid April 4–17 All Specials Subject to Availability. Sales Quantities Limited. The specials on this page are valid April 18–May 1 deals APRIL Our weekly Owner Rewards specials are listed in an in-store flyer, on our website, or are available by email. We are doing this to be able to be more flexible with our sales and offer better sale pricing. For co-op deals: April 18–May 1 more information, including how to sign up for the email flyer, see willystreet.coop/Owner-Rewards.

Annie’s Terra Chips Blake’s Dressings and Plantain Chips Frozen Pot Pies Vinaigrette Sea Salt, Sweet All Kinds on Sale! 5 oz • Save $1.00 8 oz • Save $1.80 All Kinds on Sale! 8 oz • Save $1.50 $ .29 .99 .99 2 $3 $2

Amy’s Lightlife Cascadian Farm Frozen Burritos Smoky Granola Bars All Kinds on Sale! Tempeh Strips All Kinds on Sale! 5.5-6 oz • Save 4ß9¢ 6 oz • Save $1.10 6.2-7.4 oz • Save $1.99 .50 .69 .00 $2 $3 $3

Nature’s Path Green Valley Organics Yogi EnviroKidz Cereal Whole Milk Kefir Tea All Kinds on Sale! 32 oz • Save 80¢ All Kinds on Sale! 10-11.5 oz • Save $1.60 .49 .85-1.27 oz • Save $1.49 .39 $4 .00/tx $3 $3

KIND San-J Bearito’s Bars Tamari Soy Sauce Tortilla Chips All Kinds on Sale! 10 oz • Save $1.20 White, Yellow 1.4 oz • Save 70¢ .99 16 oz • Save $1.29 .29 $2 .50 $1 $3

Justin’s Pacific Endangered Species Nut Butter Organic Almond Milk Chocolate Bars Snack Packs All Kinds on Sale! All Kinds on Sale! 32 oz • Save $1.10 3 oz • Save $1.29 All Kinds on Sale! 1.3 oz • Save 50¢ .39 .00/tx .49 $2 $2 $1

Goodbelly Organic Valley Muir Glen Probiotic Fruit Drink Organic Organic Tomatoes All Kinds on Sale! Cottage Cheese All Kinds on Sale! 32 oz • Save $1.00 2%, 4% 28 oz • Save 99¢-1.79 .49 16 oz • Save 70¢ .00 $2 .29 $2 $4

Daiya Sir Kensington’s Earth Friendly Vegan Cheese-Style Mayonnaise Ecos Laundry Shreds Classic, Chipotle, Sriracha Detergent 10 oz • Save $1.80 All Kinds on Sale! All Kinds on Sale! 100 oz • Save $3.00 8 oz • Save $1.10 $ .99 .39 3 .99/tx $3 $8

Mary’s Gone Crackers Wallaby Zevia Super Seed Gluten- Organic Whole Milk Stevia Soda All Kinds on Sale! Free Crackers Greek Yogurt 6 pack • Save $1 All Kinds on Sale! All Kinds on Sale! /tx 5.5 oz • Save $1.30 5.3 oz • Save 49¢ $ .99 .99 .50 3 $3 $1 All Specials Subject to Availability. Sales Quantities Limited. The specials on this page are valid April 18–May 1 April 16th-22nd 10% OFF BULK PRODUCTS Excluding bulk coffee. Baking Supplies, Beans, Cereals, Culinary Herbs, Dried Fruit, Dried Pasta, Grains, Granolas, Lotions, Maple Syrup, Medicinal Herbs, Nut Butters, Nuts, Pasta, Popcorn, Oils, Rices, Seeds, Shampoos & Conditioners, Shoyu, Snack Mixes, Soaps, Spices, Sprouting Seeds, Sweeteners, Tamari, Teas and more!

Bulk up for the Earth! It takes enormous resources and energy to produce all of those cans, boxes, cartons and labels— almost all of which wind up in our landfills. Even recyclable food packaging takes energy to produce and recycle (and some of it still ends up in landfills). You’re making a significant environmental difference by buying in bulk.Bulk products are usually less expensive per ounce because you’re not paying for that packaging (or advertising). Fill any clean empty container Write the PLU # labeled on the bin, with as much as you need. using provided supplies. (masking tape, twist ties, & markers)

MASON

Fill any clean empty container Write the PLU # labeled on the bin, At checkout, a cashier will make with as much as you need. using provided supplies. sure you don’t get charged for the (masking tape, twist ties, & markers) weight of the container!

Write the tare weight MASON on your container. 1.12lb

LookAt for checkout, our Simply a cashier will Bulk make Guide for bulk cooking times and suggested servings. Locatedsure youin the don’t Bulk get charged aisle orfor atthe willystreet.coop/bulk-department weight of the container!

1.12lb Use your reusable shopping bags during Earth Week and you could win one of 10 $25 gift cards.

Owners using at least one reusable bag are automatically entered; non-owners can stop by the Customer Service desk to enter. One entry per shopping transaction. No purchase necessary.

Pick up a free door hanger to remind yourself to bring your bags to the store.

+ Watch for signage throughout the stores highlighting our many sustainable practices! Now it’s even easier to get your Reader emailed to you! Want to help save a few trees and be able to URBANURBAN read your Co-op newsletter on your computer or smartphone? Sign up to get your newslet- ter emailed to you! For every 1000 Owners who FFARMINGARMING switch from a printed newsletter to the email version, we’ll save one tree per month.

READER

We’veWe’ve gotgot youryour suppliessupplies forfor gardening,gardening, canning,canning, raisingraising chickenschickens inin youryour backyard,backyard, Just go to willystreet.coop/subscribe and fill out the short form. You can also subscribe to the andand more!more! email newsletter on our Facebook page or ask at the Customer Service desk.

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Willy Street Co-op Reader, APRIL 2018 17 COOPERATIVE SERVICES NEWS the existing bathrooms, and replac- signs, website, and social media ing the existing Community Room updated for your knowledge and plan- with the newly extended commons ning. West Expansion Update—Project and the new staff office. We will also continue work in the new space so BEER & WINE, Planned to Start Mid-April that we can relocate our Juice Bar and GROCERY AISLES, Cheese department, as well as replace AND THE WELLNESS a large cooler and freezer unit in our DEPARTMENT hanks to vacant space), and on the exterior. Deli and install our new customer- After the new Juice Bar and your vot- The exterior facade, near the out- facing beer cooler. The new Commu- Cheese departments are in operation, ing last July door seating area, will be extended nity Room will have two entrances: customers should be able to enjoy ac- T to support to include the new part of the store. one near the new commons, and one cess to our new beer cooler and wine expanding Willy The new space will also need to be near the Cheese department. This displays. We also expect to have our West into the vacant prepared for us to move in: the floor means that customers will be able to new bathrooms and new Commons space next door, and will need to be lowered 8” to our access the new bathrooms through open and completely accessible by by Kirsten then your backing the current store level, the new back- the new Community Room while we this time. Once customers can access project with $674,500 Moore, stock and Community Room will be are finishing work where the current the bathrooms from the front of the in Owner bond pur- built, and we plan to install the new bathrooms and Community Room store, the new Community Room will Cooperative chases, we are just bathrooms before we remove the are located. At this time, you may be closed to customers so that we can Services about ready to begin existing bathrooms. Some things that notice some traffic/travel patterns in use the space for storing construc- Director the construction phase you may notice at this time include the store changing, and the removal tion equipment and supplies for the of our West expansion reduced access to the outdoor patio; of our current express checkout lanes. remainder of the project. During this project! The construc- relocation of cheese, beer, wine, and It is also possible that services in the part of the project, we’ll begin work tion schedule and timing are still a work Deli grab-and-go items; and you may Deli, Juice Bar and Cheese may be rearranging and widening the grocery in progress, though we do have enough experience some noise from behind briefly interrupted or suspended while aisles, relocating the Wellness depart- information currently to give you a the wall of the new space. If all goes we finish refrigeration work, take ment and building a new Wellness general idea of what you might expect as planned, we can begin demolition down the wall to the new space, and reference desk. As we move the this spring and summer at Willy West in the new space as early as April 16. move into the new Juice Bar loca- aisles, certain portions of the retail to look like. tion. Whenever we become aware of floor will also be refinished. This JUICE BAR, CHEESE any interruptions of service, we will means that traffic patterns in the store WORK ON EXTERIOR AND DEPARTMENT, DELI, do our very best to keep our in-store may change a bit more frequently NEW SPACE — COMMU- COMMONS AND during this portion of the project. We NITY ROOM, BATHROOMS, BATHROOMS New exterior plan to make use of the newer space BACKSTOCK Once we have the new Com- extension to ensure that while we are widening We plan to start construction on the munity Room and new bathrooms the aisles and sprucing up the floor, west side of the store (in the currently completed, we can begin removing displaced products will have room to

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Willy Street Reader Ad.indd 1 2/21/18 12:50 PM 18 Willy Street Co-op Reader, APRIL 2018 remain organized and as easy to find TIMELINE AND PLANS ARE as possible. We are still in the process SUBJECT TO CHANGE! what do your of assessing the work that will need The floor plan and design for to be done on the floors. When we Willy West’s expansion is set. How- complete that assessment, we will ever, if you’ve ever done your own CHIP GIFTS know whether we will keep the store construction project at home or at open throughout this portion of the work, you know that even the best project or whether it would be more laid plans and schedules can change ACCOMPLISH? efficient, affordable and comfort- with new information and discover- They build a local movement for social able for customers and employees if ies. While we anticipate construction we close the store for one to a few starting in mid-April and would like and environmental justice. days to move the shelves and refinish our project to be completed by mid- Your gifts support Community Shares of Wisconsin (CSW) floors. We will keep you posted via October, it’s entirely possible that we and its 65 member nonprofits. our website and social media if we will start later, some things may take become aware of any dates or unusu- longer or shorter than anticipated, and al times the store would be closed! some scheduling and planning may 25 years ago, Citizens for shift as we get into the thick of the Safe Water Around Badger CHECKOUT LANES, work. We have communicated to our (CSWAB) posted a billboard CUSTOMER SERVICE construction partners our desire to on Highway 12 near the Badger Ammunitions wrap up the project before we get bus- DESK, AND COMMONS Plant in Sauk County to Finally, when the grocery aisles ier in fall, and our goal is to keep you urge public support of are moved and the Wellness depart- as informed as possible so that you environmental restoration ment is completed and in its new can plan your visits accordingly. For in the area. After years of home, we will have space to begin the latest updates on West expansion, advocacy and coalition- installing our new checkout lanes, to visit our website at www.willystreet. building, the lands around rebuild our Customer Service desk, coop/willy-west-expansion, find us on Badger Ammunition are Photo: Citizens for Safe Water Around Badger and to install a new self-service coun- Facebook, and follow us on Twitter. being restored. CSWAB continues to work hard to ensure government ter/waste receptacle and maintenance You may also call us at 608-284-7800 authorities are held accountable for past pollution at the plant, and closet in our existing Commons. Our during store hours to find out what’s neighboring communities have safe drinking water. hope is to keep at least four registers happening, and we’ll have up-to-date functioning throughout the transi- in-store signs to keep you informed as When Layla and Katie earned their tion to the new lanes and to move well. high school equivalency from them as infrequently as possible. We Thanks again to all of our Own- Literacy Green Bay’s Children First will work on checkout lanes from ers who provided us with feedback Family Literacy program, they west to east while the new Customer about things we could improve at took advantage of GED Ready and Service desk is built. The rest of the Willy West, to those of you who Subject Test vouchers provided store should be mostly set up at this voted, to those of you who purchased by Wisconsin Literacy. Layla, time, and when work on this area is Owner Bonds, and to all of you that originally from Somalia, plans to enroll in the Diagnostic & Medical complete, you will be able to enjoy a continue to choose to shop with us! Sonography program at Northeast bigger, more comfortable Willy West Our Owners and your business make Wisconsin Technical College. with wider grocery aisles, two more these improvements to your shopping Photo: Wisconsin Literacy Katie plans to enroll in a Vet Tech full checkout lanes, more space to experience possible, and we are look- program. enjoy a meal or have a beverage, and ing forward to making Willy West a a new Community Room with a com- bigger and even better place for you Wisconsin Democracy Campaign has galvanized a county-level mercially certified teaching kitchen. to shop. movement for redistricting reform. In 2017 alone, at least 27 county boards passed resolutions calling for fair voting maps, bringing the total to 35 of 72 counties stating their support for Advertise in instituting a nonpartisan process for legislative and congressional redistricting the Reader for Wisconsin. Photo: Wisconsin Democracy Campaign Reach over 34,000 Co-op Owners. CHIP gifts are 1% of your bill, or 10 cents on a $10 purchase. Affordable rates, wide reach, excellent returns. Thank you! Discounts for non-profits, Owners and for multiple insertions. The Community CHIP® program is part of Community Shares of Wisconsin—your gift can be tax deductible. Find info here: Learn more at www.communityshares.com willystreet.coop/advertising

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Willy Street Co-op Reader, APRIL 2018 19 Organic Milk

By Jim Goodman, Wisconsin Dairy Farmer

[Editor’s note: this article was more than give Aurora a slap on the shared with us by a Willy Street Co- wrist. op Owner. We have written about Aurora’s website states that organic standards and the challenges “Aurora Organic Dairy is a lead- inherent in producing organic food, ing producer and processor of high especially when many Americans quality organic milk and butter for expect their food to be inexpensive, retail store brands.” These would be however this article offers something stores such as Walmart, Costco and that we haven’t: the extended per- Target. The sheer volume sold in spective of a farmer. Jim Goodman’s these mega-stores does undercut a fair milk isn’t available to us, but his story organic milk price and the fact that is very similar to those we’ve heard there are questions about the integrity from small organic farmers whose of organic milk from these industrial products we sell. Jim mentions Au- organic farms, seems to make little rora Dairy; about 10 years ago, we difference to the mega-retailers. carried Horizon Organics milk, which These cows are not meeting the receives milk from Aurora Dairy. We grazing standards, but they are eating ended up dropping the product due something. The feed is supposed to be to the same concerns Jim raises. This organic; organic farmers must pro- article, originally published in The vide paperwork proving the organic Milkweed, has been reprinted and integrity of grown or purchased feed. edited for length with permission of Which brings up the question of who the author.] Jim and Rebecca Goodman is growing all this organic feed and if they are actually following USDA organic standards? he first day our milk was grazing season, but I have seen small their pay price over the past year. And While the laws of supply and sold as certified organic, organic dairies that have figured it the salt in the wound is the fact that, demand should encourage US organic we thought we had it made. out. That’s a problem most of us east according to USDA Ag Marketing farmers to increase production as T The market for organic milk of the Mississippi don’t generally Service data, organic dairy prices at well as encourage more farmers to was growing and there was no reason have, but then Western farmers don’t the retail level have actually gone up convert to organic production, it is to believe the growing consumer have to worry quite so much about over the past year. not happening. US production ac- demand would not continue. Whole moving snow and keeping water run- Most consumers of organic food counts for about 60% of the organic Foods, Trader Joe’s, even regular su- ning when it drops to -20 either. We are lured by the labels showing cows corn and 20% of the soybeans needed permarket chains were looking to get all have our management challenges. grazing next to a little red barn, that to satisfy market demand. And while at least some organic product on their The USDA’s National Organic is what they want to buy, products demand for organic grain is increas- shelves and for starters, that usually Program (NOP) puts rules for organic from happy cows owned by profit- ing about 15% a year, the deficit has meant dairy. production in place. They need to be able farmers that respect the rules, the and continues to be filled by lower We learned there was a lot to be followed, so farmers have to find a environment and their animals. And priced imported grain from the Black said for growing your own feed as way. NOP is, per their website, “a a lot of organic milk is still produced Sea Region of Eastern Europe. opposed to purchasing it. There was regulatory program housed within the that way: the barns are not always Why? Imported grain is cheaper, a learning curve, but using pasture as USDA Agricultural Marketing Ser- red, but most organic farmers still fit despite shipping costs. And it is part of a crop rotation of hay, grain vice. We are responsible for develop- the image their customers see on the cheaper because it is not organic. and cover crops—at least once you ing national standards for organically- label. Peter Whoriskey reported in the figured it out—made you wonder produced agricultural products. These But recent articles in the Wash- Washington Post (May 12, 2017) that why you ever needed pesticides at all. standards assure consumers that ington Post describe a fact many “The label said ‘organic’ but these There are accepted organic farm- products with the USDA organic seal small organic farmers have protested massive imports of corn and soybeans ing practices that work and most meet consistent, uniform standards.” for at least ten years: there are many weren’t.” He describes a shipment of farmers learn how to manage their Pretty straightforward, developing organic farms milking thousands of conventional soybeans from Turkey farms, learn from each other and standards and assuring that organic cows in operations that are little dif- to California last year that, somehow follow the rules. That is important, products meet those “consistent, ferent than conventional confinement in transit, became organic. At least following the rules; rules are, after uniform standards.” Wouldn’t it be operations. Post reporters, during sev- the documentation said it was or- all, based on management practices grand if all organic certification agen- eral visits to Aurora dairy in Greeley, ganic. This remarkable transformation that work. No doubt organic farmers cies and the USDA actually enforced Colorado found only a few hundred boosted the profit margin on this one in New England have more difficulty those standards? If all organic prod- cows grazing at any one time out of a shipment by over $4 million. growing grain that we do here in the ucts with the USDA Organic seal herd of 15,000. When simply providing a false Midwest, but since organic cattle are actually met those standards? It is cheaper to produce milk organic certificate can make conven- mostly out on pasture, no grain or Well, that would be a perfect this way, but it is not organic; they tional grain organic, it is easy to see minimal grain feeding can work. world scenario and unfortunately, that are not following the regulations. why organic grain farmers are losing Grazing dairy cattle in the parts is not the world we live in. If one’s Organic certification is based on a money and why many are giving up of the West can be a problem too. In wages were cut 30% with no reduc- yearly inspection, so there is a lot of on organic production entirely. Or- some areas it can be difficult to meet tion in workload, that would be a big trust involved and in the case of these ganic grain prices, like organic milk the pasture requirements of 30% dry deal. Yet, that is exactly what organic industrial organic farms, the trust has prices, are unsustainable; farmers matter intake from pasture during the dairy farmers have seen happen to been betrayed. USDA has done little cannot survive. Over the past couple

20 Willy Street Co-op Reader, APRIL 2018 of years prices have fallen 30 to 50%. organic and we make it work eco- and is a board member of Midwest search, Extension, Education and If consumers believe it is organic, nomically—without cutting corners. Environmental Advocates and of the Economics Advisory Board. if they believe USDA is insuring How much longer we can do this Family Farm Defenders. Jim’s writing and speaking its integrity they will pay more and really depends on whether or not He is the past chair of the USDA focus on the principals of Food industry will profit. Organic farmers USDA decides that organic rules North Central Region Sustainable Sovereignty the fact that food, like with integrity may lose out to fraudu- need to be followed by everyone, Agriculture, Research and Educa- health care or education is not a lent imports, CAFO (concentrated no matter how big their farm is, or tion Administrative Council and a commodity, but rather a basic hu- animal feeding operation) organic what country they farm in. member of the USDA National Re- man right. dairies and poultry operations, but as long as Walmart can sell the myth it’s About the Author: Jim Good- man and his wife Rebecca run a okay. Pressure on USDA seems to NEED AN ATTORNEY? 45-cow organic dairy and direct work; there is very little action to cor- rect the situation and we can continue market beef farm in southwest We’ve represented Willy Street Coop to expect low milk prices and another Wisconsin. His farming roots trace for over 30 years. harvest season of continuing low back to his great-grandfather’s We would be honored to help you. grain prices. immigration from Ireland during Those of us who still uphold the famine and the farm’s original Herrick & Kasdorf, LLP that image of small red barns have purchase in 1848. A farm activist, Attorneys at Law struggled with drought, flooding and Jim credits more than 150 years of 16 N. Carroll St, Suite 500 oppressive heat, but we have pastured failed farm and social policy as his Madison, WI 53703 (608) 257-1369 our cattle as required by the NOP. motivation to advocate for a farm- We continue to grow our crops by the er-controlled consumer-oriented Certi ed Nurse Midwives Carousel Bayrd rules and we don’t keep our cattle, food system. Jim currently serves Tenancy Law poultry or pigs in confinement. on the policy advisory boards for Allison Scholl & Christine Kern Ste en Civil Rights We have provided a product that the Center for Food Safety and the Policy/Advocacy consumers expect when they buy Organic Consumers Association, NOW ACCEPTING NEW PATIENTS Patricia (PK) Hammel Care for pregnancy, labor & birth Bankruptcy Family planning needs Estate Planning Annual Gynecological exams Family Law Wills Hospital Water Births VBAC Scott Herrick Advertise in Lactation Consultation & Support Cooperatives Non-Profits Working in collaboration with the General Practice the Reader OBGYN’s at Physicians for Women Robert T. Kasdorf Bankruptcy Reach over 34,000 Probate Real Estate Co-op Owners. David Rosebud Sparer Cooperatives Affordable rates, wide reach, www.themadisonmidwives.com Non-Profits Fitchburg Tenancy Law Real Estate excellent returns. 608-441-1730 Discounts for non-profits, Owners and for multiple insertions. Grass-Fed Attorneys Find info here: willystreet.coop/advertising

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Willy Street Co-op Reader, APRIL 2018 21 using a food processor, don’t over-shred it, just shred it to the texture of RECIPES AND rice. DRINK RECOMMENDATIONS Heat a large skillet over medium heat. Use a slotted spoon to spoon tofu into the skillet, and add a little sauce on top to coat. Cook, stirring DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON frequently, for 3-4 minutes, until browned (don’t worry if some sticks to STREET, 255-8041 the pan). Transfer to a dish and set aside. Rinse the skillet under hot water and scrape to remove any residue. Heat over a medium flame and add a drizzle of sesame oil to the pan. Add garlic and cauliflower rice and stir. Cover the pan and cook, stirring occasionally, until slightly browned and tender, 5-8 minutes. Stir in a few spoonfuls of the peanut sauce. Serve the cauliflower rice topped with the peanut tofu. Makes 2 serv- ings. Star Recommends: Brash Higgins Riesling/Semillon—Only 3 cases to the entire state of Wisconsin. Star bright in color with a clear straw/green tinge. The nose is like a sea breeze, thanks to the sandy, marine fossil laden soils, with hints of lime blossom, and Sliced Steak with Arugula oyster liquor. A refreshing rush of minerality keeps things taut on the palate; textured layers of salinity and citrus intermingle fol- Adapted from Gourmet. lowed by a laser beam of tangy, margarita pucker. This field blend 1/2 c. arugula has all the emerald exuberance of Riesling cut with the lemony 1/3 c. olive oil flesh of Semillon. 2 cloves garlic (large, smashed) 1 sprig rosemary (large) Quinoa and Mango Salad 1 lb. boneless top loin steak (or sirloin, 1-inch thick) 1 tsp. salt (divided) Adapted from food52.com 3/4 tsp. pepper (divided) 1 c. regular, red or black quinoa, rinsed well in a strainer 1 shallot (large, thinly sliced crosswise) 2 c. water 1 1/2 Tbs. balsamic vinegar 3 mangoes 1 1/2 Tbs. red wine vinegar 1 large red onion, halved stem to root and slivered Directions: Place the arugula on a large serving platter and set aside. 1 can black beans, rinsed and drained Heat the olive oil in a large skillet over high heat. Add the garlic and 2 c. micro greens—if not available, mesclun, spring or baby greens are rosemary, and heat, turning occasionally, for 4 minutes. Remove garlic fine, rinsed and dried and rosemary and discard. 3 Tbs. chopped cilantro Slice the steak crosswise into 1/8-inch-thick slices. Toss with 3/4 1-2 avocados, halved, pitted and sliced teaspoon of the salt and 1/2 teaspoon of the pepper. Add the steak to the 1 Tbs. olive oil skillet and cook in olive oil over high heat, tossing with tongs to color Salt and pepper, to taste evenly. Cook for 1 minute total for medium-rare. Use the tongs to arrange Lemony-Ginger Dressing the steak over the arugula. Add the shallot to the hot oil in the skillet, stir 3-4 tsp. lemon juice in the balsamic and red wine vinegars, and sprinkle with remaining 1/4 3-4 Tbs. olive oil teaspoons of salt and pepper. Cook the shallots for 2 minutes, then pour 1/2 tsp. freshly grated ginger (or 1 tsp. ground ginger) the contents of the skillet over the steak and arugula. Serve immediately. Salt and pepper, to taste Makes 4 servings. Directions: Preheat oven to 400ºF. Cook the quinoa: In a saucepan, Star Recommends: Rabble Cabernet Sauvignon—Fresh boysen- bring quinoa and water to a boil. Reduce the heat to a simmer, cover, and berry aromas are lifted by dried dill, black pepper and black olive cook until most or all of the water is absorbed, about 12-15 minutes. Strain on the spice-driven nose of this bottling. Tangy plum and under- the quinoa. Rinse it under cold water. Fluff it every so often while prepar- ripe berry flavors pop on the tense palate, where anise, oregano ing the other ingredients. and marjoram round out the experience. Toss onion slivers with 1 tablespoon olive oil, salt and pepper. Roast for about 30 minutes. Remove when they are soft and nicely colored. Let Crispy Peanut Tofu Stir-Fry over Cauliflower cool. Pit and dice mangoes. Rice Make the dressing: Whisk the olive oil into the lemon juice. Whisk in the ginger and add salt and pepper to taste. Adapted from www.minimalistbaker.com. Assemble the salad: Mix the quinoa, mango (and juices), black beans, This crispy tofu is baked, not fried, and glazed with an easy sauce and cilantro together. Spread the micro greens on a large plate and layer that only has five ingredients. If you’ve never tried cauliflower rice, it’s a the quinoa mixture over the greens. Top with the roasted onions and the game-changer—so fast and yummy, and a great way to get more vegeta- avocado slices. Drizzle the dressing over the salad and serve. bles in your diet! Use gluten-free soy sauce, and this recipe is gluten-free Star Recommends: Conundrum White—This wine is both exotic as well as vegan. and bright, a blend of Chardonnay, Sauvignon Blanc, Semillon, 12 oz. tofu (extra-firm, drained ) Muscat Canelli and Viognier. It lures you in with scents of apricot, 2 1/2 Tbs. sesame oil (divided) pear and honeysuckle, and if you’re paying attention, orange and 1 small head of cauliflower lemon meringue pie. Initial sweetness is balanced by natural acid- 2 cloves garlic (minced) ity, and we love the hint of oak that plays with flavors of peach, 1 c. soy sauce (or tamari) apple and citrus. 4 Tbs. light brown sugar 1 tsp. chili garlic sauce Mango Chicken Curry 2 1/2 Tbs. peanut butter Directions: Wrap the tofu in a dishtowel or paper towels, place on Adapted from www.simplyrecipes.com. a cutting board, and top with a heavy weight. Allow to sit for at least 15 2 Tbs. vegetable oil minutes, and up to 45. 1 large onion, chopped (1 1/2 to 2 cups) Preheat oven to 400ºF. Line a baking sheet with parchment paper. 1/2 red bell pepper, chopped Cube the tofu, and arrange on the parchment-lined baking sheet in 2 garlic cloves, minced a single layer. Bake for 25 minutes. Remove from oven and set aside to 2 Tbs. fresh minced ginger cool. In a large bowl, whisk together 1 1/2 tablespoons of sesame oil, soy 2 Tbs. yellow curry powder sauce, brown sugar, chili garlic sauce, and peanut butter. Taste and adjust 1/2 tsp. ground cumin the seasoning as needed. Add the tofu, once cooled, to the bowl of sauce. 2 mangos, peeled and diced Toss to coat in the sauce, and let sit for at least 15 minutes. 2 Tbs. cider vinegar or white vinegar Use a large box grater or a food processor to shred the cauliflower. If 1 13.5 ounce can coconut milk* 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces please drink responsibly.

22 Willy Street Co-op Reader, APRIL 2018 intact. Place cauliflower core side down on a work surface. Using a large 1/3 cup golden raisins (optional) knife, slice in the center from top to bottom to yield 2 (1”) “steaks;” reserve Salt and pepper remaining cauliflower for another use. Cilantro for garnish Place cauliflower on a rimmed baking sheet. Brush both sides with 1 Directions: Cook onions, bell pepper, garlic, ginger, spices: Heat oil in Tbs.. oil; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle a large sauté pan over medium heat. Add onions and bell pepper cook, stir- rack, turning halfway through, until cauliflower is tender and browned, ring occasionally, until soft, about 5 minutes. Add the garlic and ginger and about 30 minutes. cook for another minute. Meanwhile, toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. Add the curry powder and cumin, cook for a few more minutes. Add a pepper on another rimmed baking sheet. Arrange in a single layer, then little more oil if anything begins to stick. roast in upper third of oven until green beans begin to blister, about 15 Add the vinegar, coconut milk, and one of the two chopped mangoes to minutes. the pan. Increase the heat and bring to a boil, then lower the heat to main- Whisk garlic, lemon zest, 1/3 cup parsley, and remaining 6 Tbsp. oil, 1 tain a low simmer for about 15 minutes, stirring occasionally. 1/4 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Transfer Purée sauce: Remove pan from heat. Scoop the sauce into a blender. half of mixture to another medium bowl. Add panko and Parmesan to first Purée the sauce, pulsing until smooth. Return the sauce to the pan. bowl and mix with your hands. Add white beans and tomatoes to second Add chicken pieces and raisins to the pan. Return to a low simmer. bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked Remove sheets from oven. Spread mayonnaise mixture over cauli- through. Use a knife to cut open the largest piece to check. flower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Add white Add remaining chopped mango to the pan. Stir in the cream, if using. bean mixture to sheet with green beans and toss to combine. Return sheets Cook at a very low temperature for another minute or two, uncovered. Do to oven and continue to roast until white beans begin to crisp and panko not let boil. topping starts to brown, 5–7 minutes more. Serve over rice. Garnish with cilantro. Divide cauliflower, green beans, white beans, and tomatoes among Star Recommends: Roche de Bellene Bourgonge Chardonnay Vie- plates. Top with parsley. illes Vignes—This white Burgundy comes from old-vine parcels in Note: In order to cut large, 1” “steaks” from a head of cauliflower, the the Côte de Beaune and Côte Chalonnaise. The vines have an aver- center root must remain intact. To serve 4, use 2 large heads of cauliflower. age age of 48 years and, as with all the wines, harvesting is done Star Recommends: La Playa Sauvignon Blanc—A delicate pale by hand. For this cuvée, about half is vinified in stainless steel and gold. On the nose, aromas of lemon, fresh pineapple with hints of half in used oak barrels. This gives a nice balance of fresh fruit with lavender. It is a bright well balanced wine with a clean minerality a light touch of oak. on the finish. Arugula and Roasted Chickpea Salad with Cauliflower-Crust Pizza with Tomatoes And Feta Mozzarella

Adapted from Bon Appetit. Adapted from epicurious. 1 12-oz. can chickpeas, rinsed, drained, divided 1 small head of cauliflower (about 1 pound), coarsely chopped 5 Tbs. olive oil, divided 1 large egg, lightly beaten Kosher salt and freshly ground black pepper 1 c. grated Parmesan (about 3 ounces) 1 Tbs. (or more) fresh lemon juice 3/4 c. finely ground almond meal or almond flour 2 tsp. dried mint 1 garlic clove, finely chopped 1 tsp. red wine vinegar 1/2 tsp. dried Italian seasoning 5 oz. arugula (about 7 cups) 1/2 tsp. kosher salt 1/4 c. fresh mint leaves 1/4 tsp. freshly ground black pepper 1/4 c. thinly sliced red onion 1 1/2 c. shredded part-skim mozzarella (about 5 ounces), divided 3 oz. feta cheese, crumbled Vegetable oil (for brushing) Directions: Preheat oven to 400°F. Place half of chickpeas on a rimmed 1/2 c. marinara sauce baking sheet, drizzle with 2 Tbs. oil, and toss to coat. Season with salt and 1/4 c. basil leaves, torn pepper. Roast until chickpeas are golden brown and crispy, 20–23 minutes. 1/2 tsp. red pepper flakes (optional) Let cool; set aside. Directions: Arrange a rack in middle of oven; place pizza stone or Whisk remaining 3 Tbs. oil, 1 Tbs. lemon juice, dried mint, and vinegar inverted (if rimmed) baking sheet on rack. Preheat to 425°F. in a small bowl. Season vinaigrette with salt, pepper, and more lemon juice, Pulse cauliflower in a food processor fitted with the blade, or grate if desired. using the medium holes of a box grater, until fine crumbs form and are Combine remaining chickpeas, arugula, fresh mint, and onion in a large rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to bowl. Drizzle vinaigrette over and season with salt and pepper; gently toss remove as much liquid as possible. to coat. Divide salad among plates or bowls. Garnish with reserved roasted Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, chickpeas and feta. salt, and black pepper in a medium bowl until mixture holds together when Star Recommends: Montefresco Pinot Grigio—A wine of acidity pinched. and depth, Montefresco delivers far beyond your standard Pinot Line pizza peel or second baking sheet with parchment paper; gener- Grigio—a distinctly stony, mineral-driven personality and overall ously brush with oil. Form cauliflower mixture into a 12” circle with your sense of structure. White stone fruits, slate, crushed rocks and hands on parchment. Using a rolling pin, make thickness as even as pos- flowers meld into the tense finish. sible. Carefully slide parchment onto preheated pizza stone or baking sheet. Bake cauliflower crust until golden brown and firm to the touch, rotat- Herb-crusted Cauliflower Steaks with Beans ing halfway through, 20–22 minutes. Remove from oven. Sprinkle with 1 and Tomatoes

Adapted from epicurious. 1 large head of cauliflower (about 2 pounds) 1/2 c. olive oil, divided 2 tsp. kosher salt, divided SEND US YOUR RECIPES 1 tsp. freshly ground black pepper, divided 8 oz. green beans, trimmed 3 garlic cloves, finely chopped We’d love to include your 3/4 tsp. finely grated lemon zest recipes in the Reader. 1/3 c. chopped parsley, plus more for serving If we print yours, we’ll 1/3 c. panko (Japanese-style breadcrumbs) give you one of our tote 1/4 c. freshly grated Parmesan 1 15-oz. can white beans, rinsed, drained bags free as a thank you! 1 c. golden or red cherry tomatoes (about 6 ounces), halved Send your recipes to 3 Tbs. mayonnaise l.wermcrantz@willystreet. 1 tsp. Dijon mustard coop Directions: Arrange racks in middle and upper third of oven; preheat to 425°F. Remove leaves and trim stem end of cauliflower, leaving core

Willy Street Co-op Reader, APRIL 2018 23 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread 1/3 c. heavy cream over cheese. Sprinkle with remaining 1/4 cup mozzarella. For the Mango Cream: Slide pizza back onto pizza stone or baking sheet and continue to bake 2 1/2 c. heavy cream until bubbly and browned in spots, 5–7 minutes. Top with basil and red 2 ripe mangoes pepper, if using. Let sit 5 minutes, then cut into 6–8 wedges. 2/3 c. sugar Pizza can be made 3 days ahead; transfer to a resealable container and pinch of salt chill. Reheat in a 350°F oven until warmed through. Directions: For the tres leches cake recipe: Preheat the oven to 350 Star Recommends: Montauto Maremma Toscana—Elegant violet degrees F. Grease and flour two 8-9 inch cake pans and set aside. and cherry aromas and a ruby red color. Dry and fresh on the pal- Mix the flour, baking powder and salt together in a small bowl. Us- ate, with firm acidity. A wine with balanced tannin content and a ing an electric mixer, cream the butter and sugar together until light and well-balanced structure on the whole. fluffy, 3-5 minutes. Then add the vanilla. Crack the eggs into a measuring pitcher. Then with the mixer running, Tres Leches Cake Recipe with Mango Cream alternate adding the eggs and flour mixture until just combined. Scrape the bowl and mix again for 30 seconds. Adapted from aspicyperspective.Com. Divide the cake batter evenly between the two pans and bake for 20 For the Tres Leches Cake Recipe: minutes, until golden on top. Remove the cakes from pans and cool for 1 c. all purpose flour 20 minutes. Meanwhile, whisk the evaporated milk, condensed milk and 1 1/2 tsp. baking powder cream together. Set aside. 1/2 tsp. sea salt Once the cakes are cool, place one on a cake platter and the other on a 1/2 c. unsalted butter, softened (4 ounces) sheet of foil with the edges turned up to form a shallow bowl. Poke both 1 c. sugar cakes with a fork thoroughly, to help the milks absorb. Slowly pour half 2 tsp. vanilla extract the tres leches mixture over each cake and allow them to sit and soak it all 5 large eggs up while you make the Mango Cream. 12 oz. can evaporated milk For the Mango Cream: Peel both mangoes. slice one into thin strips 14 oz. can sweetened condensed milk and set aside as the garnish. Cut the second off the pit and place in the blender with 2/3 cup sugar and a pinch of salt. Purée until smooth. Pour the puree into a small sauce pan and place over medium-high heat. Bring to a simmer. Stir and simmer for 3-5 minutes until thick. Then place in the fridge to cool. TOO MANY Using a clean bowl and electric mixer, whip the heavy cream until firm peaks form. Then gently fold in the chilled mango puree. FOLLOW US ON: GRAPES? To assemble: Scoop about half the Mango Cream on the cake that’s on the platter. Spread the Mango Cream evenly, then carefully flip the Grapes are sold by second cake layer on top and remove the foil. Spread the remaining mango cream on the top and decorate with fresh mango slices. the pound. Feel free Star Recommends: Lustau East India Solera Sherry—East India to break the bag up is an appealing deep tawny brown, and offers a complex, ma- and purchase the ture nose of burnt sugar, spices, raisins, chocolate, walnuts and orange peel. It is sweet and full-bodied, with a smooth, almost quantity you want. treacle-like consistency, but good balancing acidity. There is a faint rancio character that adds complexity, and a fresh, everlast- ing finish.

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24 Willy Street Co-op Reader, APRIL 2018 ANSLEY Lonesome Stone Milling Bulk Buckwheat Flour This flour makes excellent pan- cakes and waffles and it is gluten- free! East only. SARAH Bulk Spinach A Produce staff member turned me on to our bulk spin- ach one day when she saw me going for the bagged kind. Now I’ll never go back! It’s always super fresh and deli- cious, and I like that I can get exactly as much or as little as I need. Bulk Peanut Butter Nothing beats the flavor of freshly ground peanut butter. After trying this stuff, I’ll never go back to the jar. And getting to grind your own peanut butter is kind of fun! FORREST Organic Dried Cranberries Perfect as portable snack, with salads, and baking. I love the concentrated flavor and chewiness for snacking. DEAN Asparagus A taste of spring! My Magic Mud Activated Charcoal Toothpaste I love this toothpaste! It leaves my teeth feeling like I just went to the dentist and that feeling lasts far longer than with conventional paste. Plus, it’s fun to look in the mirror while MATT brushing and snarl at the black-toothed zombie in there! Frontier Bulk Fine Ground Himalayan Pink Salt I never really thought about salt much until I tried the Frontier Pink Himalayan salt we sell in the bulk aisle. It really brings any dish to life. The flavor is head and shoul- ANGELA ders above any other salt I’ve tried. I especially enjoy it on popcorn! Willy Street Co-op Libido Support Having kids and working full time takes a toll. I tried this supplement without much hope that it would do much, how- EVAN ever within a few days I found that I had a bit of my groove Coconut Date Rolls back. Nothing overwhelming, nice and gentle, but very pres- Quick and easy filling snack for the whole family. ent. Try it and get you some. Ooooh yeaaaa. Sweet Earth Get Cul- tured! Breakfast Burrito A burrito stuffed with kim chi, edamame and tofu? Sign me up!! This is so yummy, with amazing textures, just a little bit of heat JACK (add more!), and could easily be eaten at anytime of day. North and Yogurt Almonds West only. An act of justifiable civil disobedience at every movie screening. LAURA Evan Healy Whipped Shea Butter for Lips This is so moisturizing with very minimal scent. It is my number one for making sure my lips are taken care of. CARLEY ANNA NessAlla Komucha in bulk Frontier Chamomile Tea This female-owned, Madison-based The chamomile flowers look so beautiful in my cup of tea. company is amazing. Their product is such They are fragrant and delicious and the tea is so relaxing. high-quality, and their flavors never let me down. I love being able to reuse my growler and fill up on a new flavor or an old favorite. The Hi- biscus Ginger Cardamom is my go-to flavor, but I tried the Salted Grapefruit JUSTIN Mandarin on a whim one day and was not disappointed at all. Lotus Foods Bulk White Jasmine Rice KASIA Staple in my weekly diet, simple in flavor and preparation. A bowl of this Roasted Salted Bulk Almonds rice with butter, salt and pepper is all I These nuts are a delicious, semi-healthy snack, especially need—when I need carbs, that is. East paired with dried cranberries and sharp white cheddar cheese. I and North only. take them to munch on at school, and they taste better than any junk food. Well worth the steep price—and you can get any KATY amount you want! Frontier Bulk Bay Leaves KELSEY Our bulk bay leaves are a great value. Buying bay leaves in bulk can save a customer more than six dollars Ling Ling Potstickers compared to buying a jar. This is truly one of the best deals I love these chicken potstickers. of our bulk section in my opinion! They are easy to make and delicious on their own or as a side. There is also a veggie version for vegetarians to enjoy!

Willy Street Co-op Reader, APRIL 2018 25 SARA AMY Gitto White Tortillas Frontier Bulk Smoked Paprika These are the best tasting and easiest to I use this spice often. Have you tried it?! Its many uses use (don’t rip when wrapping). They are a bring a wonderful, smoky, exotic flavor to your dish. I rate local business out of Watertown, WI and cer- it Gourmet Flavor without the Foodie Effort! East and West tified organic. I love them as burritos, quesadillas or even just as only. a side warmed up with some melted butter. Try as a lunch wrap Diestel Peppered Roasted Turkey Breast with peanut butter, honey and bananas! Yum. Slices So, it’s really tasty. NO SUGAR in the peppered variety! RITA Low Sodium, non-GMO, no gluten, no carrageenen, no MSG! Inka Chips Plantain Chips Yes AWESOME! The pastrami turkey is also a nice change. I love these! They are salty and sweet and Happy Sandwich! East and Wesy only. good to eat on their own or with hummus. Tillen Farms Maraschino Cherries Skip the neon cherries and treat your Old Fashioned self and your Kiddie’s Cocktails to these!

LEAH DEAN BelGioioso Fontina Snacking Cheese Jackson’s Honest® Purple Heirloom My o- the-go snacky snack! I buy a package of them at Potato Chips the beginning of the week, and have them ready for when I These are made with coconut oil and need it. Cultured pasteurized milk, salt, and enzymes are the heirloom purple potatoes, which were first only ingredients and they have SEVEN grams of protein for cultivated by the Incas. Purple potatoes are the 70 calories these little gems have! North only. rich in antioxidants, polyphenols, and potas- sium. Really amazing flavor!! Eggplant Tote THE BEST TOTE EVER. I use mine for everything. As a purse. For grocery AMANDA shopping. For a gym bag. For a library bag. It is the perfect size to fit every- thing! It is sturdy, durable and washes fantastically. Eco-friendly and affordable, Good Health Peanut Butter Filled Pret- zels meaning you can show your Willy Street Co-op love Great road snack or just something to everywhere you go while cutting down on paper and tide me over til dinner. I shared them with plastic bag use! a friend who thought we stopped carrying Rushing Waters Smoked Salmon them; we still have them, they just changed Sundays are brunch day in our household and we their packaging. like to add this smoked salmon to our spread. This perfect smokey fish pairs well with cheeses on a MEGAN cheese board or thrown on top of a side salad. North Mexican Peaches only. These little peaches are my favorite ugly ducklings of the Shire City Fire Cider Produce department. They show up in early spring—the first How do I start my morning? With a dose of Fire Cider! This organic peaches of the year. They’re always small, green, and quick kick of infused apple cider vinegar is a great wake up call. It sometimes wrinkly—not what we’re trained to look for in a doesn’t take much for the immune boosting powers. While I can’t peach. What a surprise when you bit into one and taste their say that it is why I haven’t been sick this year, I’m sure it contrib- intense sweet, rich and delicious peachy-ness. Sometimes I uted to my ability to avoid all the gross germs this year. think their ugly exterior makes their exceptional flavor even better! Bulk Trail Mix MARNIE Trail mix of any kind is a fantastic snack that we keep around our house to take for anything from hiking to long errand days. I Local springtime spinach love that we have so many different varieties available, so I switch it up often!! Local springtime spinach is usually spinach that has been wintered over from the previous fall or planted very early SHAWN in the spring. It is very tender, sweet and mild and is a great Juli’s Apple Butter reminder that we have made it through another winter. I use it I’ve known Juli (pronounced Yoo-lee) for a few years now in salads, sauté it with butter and lemon, or eat it right out of (we were coworkers at my last job) and have loved her produce, the bag. so I was ecstatic when I saw her name on our Retail Ready Lab JUSTIN list! The apples from her CSA farm, Two Onion Farm, has al- ways been top-quality, so I knew her Apple Butter would follow Pixie Mandarins suit. Sure enough, I was right! As spring comes to Wisconsin citrus season starts to fade. Willy Street Co-op Vegan Spinach Dip One of the last citrus varieties we get in are Pixie Manda- When I found out I had to remove dairy from my diet, a dark cloud descend- rins; luckily they also happen to be one of the best. Rich and ed over my life. Then one day, as I was browsing the hummus on my lunch sweet—the select growers of this delicious fruit wait until the break, a ray of sunshine broke through in the form of vegan spinach dip. I eat it end of the season to harvest this mandarin so that it achieves with Stacy’s® Simply Naked® chips for lunch, and I can’t get enough of it! its peak flavor. I like to load up on these flavor bombs as my last citrus before stone fruit season takes hold. Nature’s Plus Say Yes to Dairy chewables I’m lactose intolerant and I’ve tried a bunch of differ- GIANOFER ent lactase enzyme supplements, but these take the cake. Not only are they chewables (so I don’t have to swallow a Tamaleria el Poblano Tamales chalky pill), but they taste like melted vanilla ice cream! I usually have it all worked out. I plan on bringing my Lactose-intolerant-dairy-lover tested, girlfriend approved. lunch every day, and for once, show a little restraint. How- ever, when the Deli busts out the tamales, Peanut Chicken, or JODECI Chicken Tikka Masala...all my newfound frugalness flies out of the window. Too good to pass up. Dang. T.N. Dickinson’s Witch Hazel This product is GOLDEN!! I highly recommend this DAN astringent for any skin type. I suffer from severe acne and oily skin and after adding this product to my skin care Cesar Cheese’s Sharp White Cheddar routine has significantly decreased red tones, and incom- This is a delicious sharp cheddar for a great price. ing bumps. It also does not take much and is affordable.

26 Willy Street Co-op Reader, APRIL 2018 ANNA Willy Street Co-op Pizza Dough 7th Annual I really love our pizza dough. It can be a bit tricky to roll out, but man, Midwest Women’s Herbal Conference the final result is completely worth it. It’s super tasty and rises perfectly. June 1, 2 & 3, 2018 Highly recommend! Camp Helen Brachman, Almond, WI Register Paqui Tortilla Chips Nacho Cheese Especial With special guests: Today! We looovee these in the Front End. They are a huge flavor explosion and absolutely delicious. Whenever we buy a bag for the Front End office they are gone within minutes. PATRICK Willy Street Co-op Horseradish Roast Beef Sandwich Caramelized onions and Roth Horseradish Havarti. So good. Tieraona Low Dog, MD Isla Burgess Dr. Jody Noe Register for this event along with the Fall Mycelium Mysteries women’s mushroom retreat for a discounted price!

DUSTIN Herbal Medicine RP’s Spinach Linguine Wild Plant Walks All of RP’s pasta is super good. Personal Growth The green spinach linguine adds a nice touch of color to any pasta dish! Kids Camp Willy Street Co-op BBQ Tempeh Teen Camp Pizza Nourishing Meals Local Tempeh, Hand Tossed Crust, Triple Crown BBQ and so much more! Sauce! What’s not to like?!? East only. Four Elements Calendula Neroli Cream www.midwestwomensherbal.com Working in the deli we wash our hands a hundred times a day. This is the only product I’ve found that cures and soothes the irritation caused by our dry winters. Plus it smells like spring :) FLORA Hook’s 5-Year Cheddar It has an intense, rich, sharp flavor. It melts surprisingly well for an aged cheddar, especially when mixed with other cheeses, but it’s great cold as a snack with crackers (or on its own, frankly). It’s a staple at my household and hard to not love. JOSH Willow Creek Bacon The flavor is second to none and it’s an easy add with lots of things. Perfect for many sandwiches, pasta, salads, you name it. We contribute 10¢ to the Double Dollars Fund for

every reusable bag you use SERENITY when you shop, and 5¢ for Driftless Organics Sunflower Oil Flavorful, versatile, reasonably priced, and best of all: lo- each paper bag. cal! I buy it from the bulk aisle. This has replaced olive oil as my go-to oil, and I use it in cooking and in things like salad dressings. The Double Dollars Fund helps help those using FoodShare/QUEST purchase more fresh fruits and vegetables at Willy Street Co-op and at six local farmers markets.

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THE GOOD NEWS IS THAT YOU’RE PROBABLY ALREADY DOING ALL THESE THINGS!

Your $300 bonus will be deposited into your new non-interest bearing account within 90 days after you complete these three easy steps. While we truly value our current clients, these special offers are only available to new client households that have not received a similar bonus in the past. Offer expires June 30, 2018.

EVERYONE EXTRA CD BONUS OFFER! WELCOME! EARN 3.00% Annual Percentage Yield (APY) when you open a new client Certificate of Deposit for 25 months at the same time you open your new checking account. This special CD bonus rate is available on the first $5,000 deposited with a minimum of $500 to open the CD. Minimum to earn the 3.00% APY is $0.01. The interest earned will be conveniently transferred into your new Monona Bank checking account. Naturally, you’ll be charged a penalty fee if you withdraw your funds early and fees will reduce your earnings.

Talk to one of our experienced Banking Advisors to see how easy it is to customize a financial plan for you.

Visit mononabank.com to find a location most convenient for you. RUN FOR THE BOARD! BELLEVILLE | BROOKLYN | COTTAGE GROVE | CROSS PLAINS | MADISON | MIDDLETON | MONONA | SAUK PRAIRIE (SEE PAGE 5 FOR MORE INFORMATION)

Member FDIC 5515 Monona Drive • Monona, WI 53716 • (608) 223-3000