Oneota Community Food co-op PRST STD 312 West Water Street U.S. Postage Decorah, Iowa 52101 PAID CHANGE SERVICE REQUESTED Decorah, IA Permit 25 - A Y A tive T 2014 I OD N ative SUN. 10:00-7:00 • PEra OT r OD decorah, iowa OMMUNITY E COO C ONEOT FO P O MMU 40 decorah, iowa 4 O an evening of cake! in the Cafe seating area 197 COO C ONE F
continued on page 3 page on continued coveted return). coveted the toward cart my Maneuvering made out butter I search dairy case, and pick up some Cabot Creamery, by Cabot cheddar cheese. I choose Exchange, Equal like Cabot because, by dairyowned a cooperative, it’s since 1919. farmers Visa my I hand over the checkout, At Union, a Summit Credit from card bank in Madison, depositor-owned Credit ago. years I lived Wis., where another type of coop unions are like members meaning that erative, - 312 West Water Street • Decorah • Iowa • 563.382.4666 • Decorah Iowa • Street • Water 312 West SUMMER HOURS (APR-OCT): MON.-SAT. 8:00-8:30 8:00-8:30 SUMMER HOURS (APR-OCT): MON.-SAT. • winter 2013 • winter 4 NUMBER Sun. 10:00-7:00 • continued on page 4 page on continued person to handle. In 1981 the Board handle. In 1981 the Board to person a collective for a proposal accepted the replace to management store of one arrangement previous four between Fluctuating manager. system new the and six members, In 1978 the Co-op moved to the the to moved Co-op In 1978 the Armory old floor of the second Street, Water 421 West building at held were dances Benefit Decorah. and move, the funds for raise to include to extended sales were increase to in order non-members inventory ordering, The business. and bookkeeping cashiering control, one much for too soon became supporting small farmer co-ops in de co-ops farmer supporting small and giving power countries veloping ownership. through employees to as an ideal company as close to It’s see to delighted And I’m found. I’ve their banana business thriving, since a time. (Hence for rocky was it I know heart.) the leaping of my than a bit more know I happen to shopper about Equal the average myself I count because Exchange, investors be one of its few lucky to Over not worker-owners. who are - it has paid inves than 20 years, more average impressive and a steady tors a annually (these days, of 5 percent whole grains, organically grown grown organically whole grains, not otherwise beans and products locally. available VolUME 39 • VolUME www.oneotacoop.com -
The mission of the Oneota Community Oneota of the mission The communities vibrant build to is Co-op organic, providing by and ecosystems as foods, and bulk produced locally and services products other as well who those for sustainable are that them. and produce consume
Happy Birthday Oneota Community Co-op Food Oneota Happy Birthday Featuring pictures from our past & current and past board members. A year of celebration A year kicksoff with pm 7:00 January to Friday, 4:00 from 17th
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HOW COOPERATIVES ARE LEADING THE WAY TO EMPOWERED WORKERS AND HEALTHY COMMUNITIES. TO EMPOWERED WORKERS AND HEALTHY WAY ARE LEADING THE HOW COOPERATIVES
Scoop WINTER HOURS (NOV-MAR): Mon.-Sat. 8:00-8:00 Mon.-Sat. WINTER HOURS (NOV-MAR):
the Cooperative Roots. Roots. Cooperative Labor. our Fruits…of Organic Manager and Outreach Marketing Furler, Nate by
flourished, and its mission remains flourished, and its mission in 1986. Since then, the company has in 1986. Since then, the company chocolate the company started with started the company chocolate remains the fair trade coffee and coffee trade the fair remains ite companies. Its main business companies. ite
outside Boston is one of my favor is one of my outside Boston employee-owned cooperativeme cooperativeme employee-owned from Equal Exchange—because this Exchange—because Equal from carrying bananas—a new product product bananas—a new carrying earlier, when I found my local grocer grocer local my when I found earlier, leaps a little. I’d been thrilled, months been thrilled, months a little. I’d leaps “Organic, Equal Exchange.” My heart Exchange.” Equal “Organic, dozen plastic bags of bananas labeled bags plastic dozen aisle, I spot on the fruit counter a aisle, I spot on the fruit counter Pushing my grocery cart down the down cart grocery Pushing my by Marjorie Kelly by
T a distribution network for honey, for honey, network a distribution honor of landlord Ole Youmans, was was Ole Youmans, honor of landlord the nickname given to the store in the store to the nickname given to volunteer in the store. “Oleville,” “Oleville,” store. in the volunteer to shop, and all members were required required were shop, and all members time only members were allowed to allowed were time only members 1007 Paine Street, Decorah. At that that At Decorah. Street, 1007 Paine Oneota storefront at at storefront Oneota the incorporation of an the incorporation grew and 1974 saw and 1974 saw grew the buying club quickly and participation in and participation houses, but interest houses, but interest stored in members’ in members’ stored Club in 1973. Food was was Club in 1973. Food Oneota Food Buying Food Oneota went on to form the form on to went in bulk. The group in bulk. The group purchase natural foods foods natural purchase trips to Iowa City and Minneapolis to and Minneapolis to City Iowa to trips informal group of people making group informal The Co-op started in 1972 as an The Co-op started where we came. we where take a look back and check out from from a look back and check out take where we are going. But first, let’s let’s But first, going. are we where we’ve been, what we’ve become, and become, we’ve been, what we’ve we are ready to celebrate where where celebrate to ready are we who dread the passing of forty years, years, of forty the passing who dread Page 2 the Scoop Y WINTER 2013 From the GM… by David Lester, General Manager Solar at the Co-op! If you saw lots of movement on the roof of the Oneota Community Food Co-op in mid-October, don’t worry, everything is fine. Actually, everything is really great. The Co-op installed a 20,000 watt solar array on the roof of our building in down- town Decorah. This will be one of the largest downtown solar projects in Decorah and will supply approximately 5% of the Co-op’s electricity in a year. Through a bid process, the Co-op contracted Decorah Electric to install the 80-panel system and expected it to be officially completed by the end of October and producing Oneota Community Co-op is a member This forest is part of electricity. of the National Cooperative Grocers the Alto Huayabamba Association (NCGA) and participates Project located in northern One of the Co-op’s priorities (Ends) is that we will be “a business that promotes with other member co-ops in many Peru. The Alto Huayabamba Proj- environmental sustainability” and the rooftop solar project is one of several en- ways. Our staff has many opportuni- ect promotes sustainable agroforestry hancements to our commitment to sustainable business practices. To highlight ties to attend trainings, workshops and among small-scale indigenous cacao this project, we will be dedicating a section of wall space in the café seating area meetings throughout the year. These farmers associated with the ACO- to a monitor that will show customers and staff how much the system is produc- face-to-face interactions for trainings, PAGRO cooperative. In addition to ing and other information on the solar array as well as other solar projects in the meetings, advocacy work and some all- global environmental benefits, ACO- Decorah area. We have been working with the Winneshiek Energy district on the important peer networking are critical PAGRO farmers benefit from the Alto informational wall design and the information that will be available to customers. to the success of food co-ops. Because Huayabamba Project in these ways: Another big, exciting energy reduction project that has been completed is replac- this organization spans 134 co-ops in • Farmers receive compensation for ing our cooler and freezer case lights with LED technology. The new LED cooler/ 36 states, valuable face time neces- planting and caring for native tree freezer case lights will save the Co-op approximately 75% in the lighting cost of sitates quite a bit of travel. Last year, seedlings. these cases. NCGA staff (plus co-op staff with reim- • Trees provide medicinal bark, ed- The Co-op Board and I have been discussing carbon reduction business practices bursed travel to NCGA events) logged a ible fruit and the shade required and the possibility of a large rooftop solar project for about two years and the tim- combined total of 2.5 million air miles. to grow quality cacao. ing of the project could not be better. The rebates from Alliant Energy are ending Taken together, those flights emitted • Farm families earn income by sus- this year and the tax credits from the State of Iowa and the Federal government 467.8 tons of carbon dioxide into the tainably harvesting trees as they are excellent for a system of this size, so we decided to fasttrack this project. We atmosphere. This significant environ- are thinned to maintain a healthy have over 4,200 active members who expect us to be leaders in the community mental impact prompted NCGA to forest. in finding ways to reduce our carbon footprint as a business and further our offset these carbon emissions in an • The community now has a viable sustainable business practices. I encourage anyone looking into the possibility extraordinarily meaningful way: by alternative to producing coca for of installing solar in their home or business to act quickly and talk to one of the growing a sustainable forest in Peru. the illicit drug trade that once several qualified installers in the Decorah area. To grow this forest, the NCGA has contributed to social instability and environmental degradation In addition to the rebates and tax credits, Co-op members JoAnn and George Hagen partnered with Pur Projet, a French in the region. pledged a $16,000 gift towards the solar project. The Hagens commented, “We collective that facilitates more than a believe that the climate crisis is occurring. So, we have acted on this by increasing dozen reforestation programs around The ACOPAGRO cooperative provides our energy efficiency personally by driving high mileage cars and installing solar the world. Pur Projet was founded by support and offers agroforestry train- panels on our home. We hope others will take seriously the threat to our planet Tristan Lecomte and Mathieu Senard, ing to 1,800 small-scale cacao farm- and the quality of life of our children and grandchildren and will support alterna- who also pioneered the fair trade ers. ACOPAGRO sells organic cacao at tive energy projects in our community along with energy conservation such as company Alter Eco, which supplies fair trade prices, allowing the coopera- what the Oneota Community Food Co-op is doing. We feel blessed to live in a co-ops with rice, quinoa, chocolate tive to invest in equipment, training, community where so many people care, and we hope our contribution will make and sugar. Expanding upon the fair medical services and education for a positive difference.” trade ethos, Pur Projet provides the farm families. In July 2012, ACOPA- research, accreditation and on-the- GRO won first place for quality in Peru’s Thanks to the Hagens and the encouragement of our membership and Board, we ground support necessary to create an national cacao competition—proving have completed a big piece of our carbon reduction plan and will keep seeking effective carbon-offset program based that sustainable agroforestry is as good ways to reduce our carbon footprint into the future. I hope to see you in the store upon farmer-supported reforesta- for taste buds as it is for people and the soon checking out our “Energy Wall.” tion. NCGA is proud to be Pur Projet’s environment. first U.S. partner to plant trees as part of this innovative program. Pur Projet estimates that it takes three trees planted and maintained for forty years to remove one ton of carbon di- oxide from the atmosphere. Based on the NCGA’s 2012 travel-related emis- sions of 467.8 tons, NCGA has already funded the planting of 1,404 native Capirona and Paliperro trees.
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The me, and I’m loyal to them. beginning to find language to talk requirement. That requirement is current board is an On my way home, I pull up to the about financial limits—that point of based on the foundation of the seven excellent example drive-through at Beverly Cooperative diminishing return where the hunt internationally recognized Principles of a group of people with a wide Bank to make a withdrawal. This bank for financial gain actually depletes of Cooperation that reflect an overall variety of work experiences which is yet another kind of cooperative— the tax-and-wage base that sustains concern for the health and sustain- range from local farmer to corporate owned by customers and designed to us all. ability of our community. So, yep, you executive. This adds to the spectrum serve them. Though it’s small—with Here’s the problem: The very aim of need to care about what happens in of new ideas and approaches, and we only $700 million in assets, and just this community. You need to have welcome new board members who maximum financial extraction is built four branches (all of which I could into the foundational social architec- a desire to be part of a leadership have different ideas. reach on my bike)—its ATM card is group that is focused on building a ture of our capitalist economy—that Each of the Ends statements are de- recognized everywhere. I’ve used it is, the concept of ownership. vibrant community. signed to have a specific focus. Board even in Copenhagen and London. Wow! That seems like a lot of respon- members may have one or two that If the root of government is sover- With this series of transactions on eignty (the question of who controls sibility. How does the Co-op do that? they are more interested in working one afternoon, I am weaving my way What is the role of the board mem- on. In the past year we have tried the state), the root construct of every through a profoundly different and economy is property (the question ber in that objective? We do that by to focus on two or three where we virtually invisible world: the coopera- providing organic, locally produced believe we need to make the most of who controls the infrastructure of tive economy. It’s an economy that wealth creation). and bulk foods, as well as other prod- progress as a business and organiza- aims to serve customers, rather than ucts and services that are sustainable tion. As a new member you are part extract maximum profits from them. Many of the great social struggles for those who consume and produce of the discussion on specific focus It operates through various mod- in history have come down to the them. As a member of the board, you areas. els, which share the goal of treating issue of who will control land, water, are tasked with setting strategies and So, how about you? The Board of suppliers, employees, and investors and the essentials of life. Ownership objectives that keep the Co-op on a Directors seeks interested Co-op fairly. The cooperative economy has has been at the center of the most path that implements this mission. member-owners to serve on the dwelled alongside the corporate profound changes in civilization— The general manager, David Lester, Board to help ensure a good future economy for close to two centuries. from ending slavery to patenting the and his staff then take these strategic for the OCC. In 2014 there will be But it may be an economy whose genome of life. vectors and implement working plans two positions open for candidates to time has come. Throughout the Industrial Age, the to meet these goals. fill. Gary Hensley and Deneb Woods Something is dying in our time. As global economy has increasingly As a member of the Co-op you are have reached the end of their terms. the nation struggles to recover from come to be dominated by a single likely familiar with our “Ends” state- The board will soon form a commit- unsustainable personal and national form of ownership: the publicly ments which define the broader path tee to begin to pursue member-own- debt, stagnant wages, the damages traded corporation, where shares are within which these strategies fit. You ers who are interested in filling these wrought by climate change, and bought and sold in stock markets. can see a complete list of End state- positions. To get more information more, a whole way of life is drawing The systemic crises we face today are ments on page 16 of this publication. on how to apply, contact any board to a close. It began with railroads and deeply entwined with this design, You may also notice articles through- member or David Lester. steam engines at the dawn of the In- which forms the foundation of what out The Scoop that have an E2, E4, Why not throw your name into the dustrial Age, and over two centuries we might call the extractive economy, E5, etc. graphic next to them. The hat? We would like to get your appli- has swelled into a corporation-dom- intent on maximum physical and articles that are labeled are the work- cation by mid-December. Remember, inated system marked today by vast financial extraction. ing plans that are designed to meet all it takes is a membership, a com- wealth inequity and bloated carbon The concept of extractive ownership these Ends. That’s how all of that fits mitment to the success of the Co-op, emissions. That economy is today traces its lineage to Anglo-Saxon legal together. and a desire to be a member of a proving fundamentally unsustainable. continued on page 5 As board members, each of us comes diverse leadership group focused on We’re hitting twin limits, ecological to the meetings with different experi- building a vibrant community. Board Election Calendar 2013-2014 Activity Deadline “your gardening friends” Candidate recruitment / self-nomination Ongoing garden center, floral and landscape services Candidate applications due (if wish to be At end of first week of Al & Anita Weis, owners 906 Mechanic St • Decorah, IA 52101 considered for board nomination) January 563-387-0217 • ladybugdecorahfloral.com Board interviews candidates Early January
Board nomination January board meeting
Board Candidate Statements published Last week in January
Final deadline for getting name on ballot February 14 through self-nomination procedure Chimney Chimney Optional; Soon after Candidate forum February 14 Commercial • Residential Ballots—statements mailed out March 3 Traditional Limestone Masonry Landscaping: Freestanding/Retaining Wall, Pavers, Flagging Mortar Work: Building Cladding, Columns, Piers, Dry-Laid Stone Retaining Wall Balloting Stops March 31st – end of business Foundations, Chimneys, Tuck Pointing Fireplaces: Rumfords, Masonry Furnaces, Baker’s Oven, Kits/Inserts Ballots counted April 2 – 7 Hawthorn Masonry April General membership Office: 563-277-0036 Results announced meeting—April 10th www.hawthornmasonry.com [email protected] Dry-Laid Stairway Fireplace Insert Page 4 the Scoop Y WINTER 2013
APPLAUSE FOR THE BOOK – Cooperative Roots. “AN EVERLASTING MEAL, COOKING Organic Fruits…of our Labor. WITH ECONOMY AND GRACE” continued from page 1 by Tamar Adler offered an opportunity for diverse We have some special things planned by Beth Rotto, Cheese and Chill Buyer leadership to represent a broad throughout the coming year. Our public interest. logo has undergone an update and It isn't often that a new food will be featured on beautiful com- book comes along and trans- Given the inconvenience of the forms my thinking, but here's one Armory’s upstairs location and memorative ceramic mugs available for purchase starting this December. that does. "An Everlasting Meal" continued sales growth, the Co- really delivers what it says in its op enthusiastically relocated to We’ll also have some branded ap- parel – including t-shirts and hood- subtitle "guidelines for cooking 521 West Water Street, Decorah with economy and grace." This in 1984. Another big change came ies – available very soon. In January, we’ll be kicking off with a celebration book offers a lovely approach about in 1987 when the Board where everything is used, energy approved a proposal instituting that will include cake from the Water Street Cafe, with special invitation be- is economized and meals are pre- the current membership share pared using ingredients on hand, system. The proposal called for ing sent to former board members— past and present—to attend. We’ll especially leftovers. Adler says, members to purchase one share "The amount of food you have of stock valued at $140 to be paid also have old photos on display with the hope that names and stories from left from a meal is always the in full or in annual installments of perfect amount for something." $20. This new system replaced the moments past can be documented for archival purposes. And later, "I subsist contentedly annual membership fee and gave through the winter on a basic the Co-op a “nest egg” with which This year’s annual meeting of the bread soup that's true to the to approach lending institutions for membership, scheduled for Thursday, spirit of bread, which is that if capital improvements. April 10th, will feature fine foods you have it, all you need to turn In 1994 the Co-op moved to 415 catered by local Trout River Cater- it into a meal is whatever else West Water Street, Decorah. ing and Ruth Hampton. Following you have." She give ideas such as During the 13 years spent there, the meal will be the annual meeting "Mint stems should be soaked in membership grew from 200 to proceedings and then the viewing of red wine vinegar, creating minty a documentary (TBD). roughly 2,000; sales grew from vinegar with which to make minty it well. The best comparison I can $436,000 to $2 million/year, and In mid-April we’ll also host our annual vinaigrettes" and "rice has a knack make is to pleasant seawater. The the staff grew in number from 6 Earth Day Celebration in Water Street for making any small thing you top water needs to be this salty whether to 42. It was at this location that Park, featuring the musical talents of it with seem like what you're tasting it's going to have pasta cooked in it or the Co-op was able to more fully Absolute Hoot. The grill will be fired the whole time." It's like you’re sitting the most tender spring peas. It must realize its mission to provide access up for fresh grilled burgers, brats, hot across the table from her. be salted until it tastes good because to locally-produced food, as the dogs, and veggie burgers so make With a minimum of equipment ("con- what you're doing isn't just boiling pool of producers grew to meet sure to come hungry. We’ve got some sider. . .not filling your kitchen with an ingredient, but cooking one thing the increasing demand of Co-op other special ideas in mind for this tools, but becoming, rather, the kind that tastes good in another, which member/owners. Also during these event too, so don’t miss out. of cook who doesn't need them") requires that they both taste like years the Co-op began collaboration June is a great month to enjoy the and using ingredients often tossed something." with a variety of regional outdoors here in Decorah, and what out, beautiful food is prepared to the FROM THE CHAPTER organizations that had come to better way than with a great big pot- satisfaction of both cook and diners. "HOW TO TEACH AN EGG TO FLY" have similar interest in promoting luck. Everyone is invited to take part Chapters such as "How to Live Well" local sustainable agriculture, such in this community event sponsored (discussing beans), "How to have "Always salt an egg directly. This as ISU Extension, the Chamber of by the Oneota Co-op. Date is yet to Balance" (talking about bread and is something every good egg cook Commerce, Luther College, and be determined. cheese), or "How to Light a Room" does. Do it when it's hot. It makes local commodity producers, as all the difference in the world. Also September will feature an outdoor, (using herbs) are packed with ideas well as the Farmer’s Market and drizzle your eggs lightly with olive oil, downtown meal with catering provid- but only contain one or two actual Community Supported Agriculture. even if they're going to get another ed by the Co-op’s own Water Street recipes in the traditional form. I've drizzle when they get put on top of In January of 2008 the Co-op moved Café. Fingers crossed for clear skies started re-reading this book, only this something else. The same salting rule to its 5th and current location at and perfect temperatures. After din- time I'm underlining and writing in holds for soft-boiled eggs, halved or 312 West Water Street, Decorah. ing al fresco, kick up your heels and the margins. quartered. Salt each one, especially This space is the former location of let the night unfold to the lively tunes "An Everlasting Meal" is a book I plan its yolk." the Fareway Grocery Store. Imagine of the Footnotes. to give to newly-weds, graduates, – when the Co-op first opened friends and family who love food and FROM THE CHAPTER its storefront at Oleville in 1974, Throughout the year we are plan- good writing. It's an empowering, "HOW TO CATCH YOUR TAIL" Fareway was the biggest grocery ning some special events featuring local and regional chefs and cook- practical, integrative and delightful store in town, and now it is just book. Look for it at the Co-op. "The bones and shells and peels of enough space for us. book authors. Chef Kurt Michael things are where a lot of their good- Friese, founding leader of Slow Food ness resides. It's no more or less lamb These three-plus decades have seen FROM THE CHAPTER Iowa, editor-in-chief of "Edible Iowa for being meat or bone; it's no more the Co-op grow from a small buying "HOW TO BOIL WATER" Magazine," and chef/co-owner of or less pea for being pea or pod." club of a few like-minded individuals Devotay restaurant in Iowa City, will "Once your water reaches a boil, salt to a large storefront owned by a make a trip to Decorah. Robin Asbell, diverse membership. The store cookbook author, culinary instructor, today features Northeast Iowa’s speaker, writer, recipe developer and largest selection of bulk foods, as private chef from the Minneapolis Real, well as a wide variety of produce, area will stop down to impart her nutritional supplements, body care cooking expertise to willing class Nutritious, items, packaged and frozen foods, participants, as well as take part in a and a cafe that will knock your socks cookbook signing event held at Dug off. It also carries local, regional, Road Inn. and globally made fair trade and Music. sustainable gifts and publications. Throw in a few M.A.D. sales, Scoop publications and the usual Taste the Oneota Community Food Co-op Local Harvest and Taste of the Holi- has had a significant and lasting days events, and we’ve got a year full impact on our local economy and of great community fun at the Oneota agriculture, thanks to the vision Co-op. Cheers to the kick-off of forty and commitment of thousands of more years of business in this gem of people, including member-owners, a town we call home – Decorah. board, and staff. Locally Owned. Independent Radio.
Corporate Radio
Long Live Independent Radio! the Scoop Y WINTER 2013 Page 5 THE ECONOMY: UNDER NEW OWNERSHIP HOW COOPERATIVES ARE LEADING THE WAY TO EMPOWERED WORKERS AND HEALTHY COMMUNITIES. “Allergy Proof Recipes for Kids” continued from page 3 By Lynne Marie Rominger and Leslie Hammond tradition. The 18th century British people are members of a co-op or A Recommendation & Review legal theorist William Blackstone credit union. More Americans hold described ownership as the right to membership in a co-op than hold Reviewed by Johanna Bergan, Education & Outreach Coordinator “sole and despotic dominion.” This shares in the stock market. World- Every day I cook for a family who is gluten, egg, view—the right to control one’s wide, cooperatives have close to a dairy and peanut free. When I first began to world in order to extract maximum billion members. Among the 300 larg- cook and bake with these restrictions, I felt benefit for oneself—is a core legiti- est cooperative and mutually owned restricted, and overwhelmed. I wish I had mating concept for a civilization in companies worldwide, total rev- found this cookbook in the early days. “Allergy which white, property-owning males enues approach $2 trillion. If these Proof Recipes for Kids” includes recipes free have claimed dominion over women, enterprises were a single nation, its of gluten, egg, and nut and low in sugar. All other races, laborers, and the earth economy would be the 9th largest on recipes are kid appropriate, yet tasty enough itself. earth. for the entire family to enjoy. In the 20th century, we were Often, these entities are profit- mak I’m not apt to recommend cookbooks to schooled to believe there were es- ing, but they’re not profit maximizing. someone on a new diet – life is overwhelming sentially two economic systems: Alongside more traditional nonprofit enough and the cookbooks can be full of capitalism (private ownership) and and government models, they add a uncommon ingredients and complex steps. Allergy cookbooks socialism/communism (public owner- category of private ownership for the also tend to be narrowly focused and lack the versatility to provide guidance ship). Yet both tended, in practice, to common good. Their growth across for every meal. However, this cookbook is an excellent place to start. Now I support the concentration of eco- the globe represents a largely unher- am comfortable looking at recipes and adjusting them to ingredients I have nomic power in the hands of the few. alded revolution. and adapting old family favorites to our new diet. Looking back at the first Emerging in our time—in largely What unites generative designs are few months of a new diet, I appreciate several factors about this particular disconnected experiments across the living purposes at their core, and cookbook. the globe—are the seeds of a differ- the beneficial outcomes they tend to • Recipes contain a short list of ingredients, easily found. For ent kind of economy. It, too, is built generate. More research remains to example, recipes include brown and white rice flour and tapioca on a foundation of ownership, but be done, but there is evidence that starch. In the world of gluten free baking this is simple! of a unique type. The cooperative these models create broad benefits economy is a large piece of it. But this and remain resilient in crisis. We’ve • Over 150 recipes cover breakfast, lunch, dinner, snacks and economy doesn’t rely on a mono- seen this, for example, in the success desserts. culture of design, the way capitalism of the state-owned Bank of North • Simple recipe names and pictures help children make food does. It’s as rich in diversity as a rain- Dakota, which remained strong in selections. forest is in its plethora of species— the 2008 crisis, even as other banks • A basic short list of ingredient substitutions is included – with commons ownership, municipal foundered; this led more than a nothingoverwhelming to those new to this diet. ownership, employee ownership, and dozen states to pursue similar mod- others. You could even include open- els. We’ve seen it in the behavior of • Recipes do not call for specialty, name brand, fancy or hard to source models like Wikipedia, owned credit unions, which tended not to find products. by no one and managed collectively. create toxic mortgages, and required Not only does this cookbook have a home in my own kitchen, but also in both These varieties of alternative owner- few bailouts. of our Grandmas' kitchen. It helps us all feel comfortable cooking and baking ship have yet to be recognized as a We’ve seen it in the fact that workers together. If you are new to the world of cooking allergy free or are shopping for single family, in part because they’ve at firms with employee stock owner- a loved one who is, I encourage you to pick up “Allergy Proof Recipes for Kids.” yet to unite under a common name. ship plans enjoy more than double When you are comfortable cooking and baking for an alternative diet, you We might call them generative, for the defined-benefit retirement assets will find a world of amazing food out there. I look at our dietary needs as a their aim is to generate conditions of comparable employees at other challenge that broadens our food horizon. Now that I’m comfortable with where our common life can flourish. firms. And we’ve seen it in the fact our needs I don’t have to rely so heavily on cookbook resources. Someday Generative design isn’t about domin- that the Basque region of Spain— you’ll get to this place too! ion. It’s about belonging—a sense of home to the massive Mondragon belonging to a common whole. cooperative—has seen substantially tem. Today, credit union assets total cooperative enterprises. As people We see this sensibility in a variety of lower unemployment than the coun- more than $700 billion. In the recent lose faith in the stock market, feel alternatives gaining ground today. try as a whole. financial crisis, their loan delinquency mounting anger at banks, and distrust New state laws chartering benefit Together, these various models might rates were half those of traditional high-earning CEOs, there’s growing corporations have passed recently one day form the foundation for banks. Since the crisis, credit unions distaste for the business-as-usual in 12 states, and are in the works in a generative economy, where the have added more than 1.5 million Wall Street model. Meanwhile, the 14 more. Benefit corporations—like intent is to meet human needs and members. In Argentina in 2001, when Internet has enabled the expansion Patagonia and Seventh Generation— create conditions in which life can a financial meltdown created thou- of informal cooperation on an un- build into their governing documents thrive. Generative ownership aims to sands of bankruptcies and saw many precedented scale—with the Creative a commitment to serve not only do what the butcher, the baker, and business owners flee, workers—with Commons, for example, now encom- stockholders but other stakeholders, the candlestick maker have always government support—took over passing more than 450,000 works. including employees, the community, done: make a living by serving the more than 200 firms and ran these As the speculative, mass-production and the environment. community. The profit-maximizing empresas recuperadas themselves, economy hits limits, cooperatives and they’re still running them. may be uniquely suited to a post- Also spreading are social enterprises, corporation is the real detour in the growth world, for they are active in which serve a social mission while evolution of ownership, and it’s a Last year, with financial and ecologi- sectors related to fundamental needs still functioning as businesses (many relatively recent detour at that. cal crises mounting worldwide, the (agriculture, insurance, food, finance, of them owned by nonprofits). The resilience of generative design is U.N. named 2012 the Year of the and electricity comprise the top five Employee-owned firms are gain- a key reason that people have often Cooperative, and cooperative activ- co-op sectors). ing ground in Spain, Poland, France, turned to these models in times of ity, is advancing around the globe. Denmark, and Sweden. Still another crisis. When the Industrial Revolution Cooperatives were largely sidelined If many of us fail to recognize an model is the mission-controlled was forcing many skilled workers into during the rise of the industrial age. emerging ownership shift as a sign of corporation, exemplified by founda- poverty in the 1840s, weavers and But current trends indicate that tion-owned companies such as Novo artisans banded together to form the conditions may be ripe for a surge in continued on page 10 Nordisk and Ikea in northern Europe. Rochdale Society of Equitable Pio- While publicly traded, these compa- neers, the first modern, consumer- nies safeguard their social purpose owned cooperative, selling food to by keeping board control in mission- members who couldn’t otherwise oriented hands. afford it. If there are more kinds of generative During the Great Depression in the ownership than most of us realize, United States, the Federal Credit the scale of activity is also larger Union Act—ensuring that credit Creative Midwest Fare • Local Seasonal Menus than we might suppose—particularly would be available to people of mea- in the cooperative economy. In the ger means—was intended to help Monday-Saturday • Lunch 11-2 • Dinner 5-9 • Bar til close United States, more than 130 million stabilize an imbalanced financial sys- 120 Washington St. • Decorah • 563.382.3067 Page 6 the Scoop Y WINTER 2013 ( Co-op events & classes) oneotacoop.com/classes-and-events Please call ahead to register for classes. Classes without a minimum number of attendees may be cancelled. december BE’TWEEN COOKING Welcome to the Co-op! Member/Owner Orientation Tour P’sst, Mom and Dad - it’s time to let go of the apron strings! Thursday, December 12, 6:00 pm Tour led by Co-op Staff Enjoy a stroll through the Co-op with educated staff members and learn about products on our shelves, our store labeling system, how to shop our bulk sec- tion, member/owner benefits and more. This is also a great chance to sample products as we tour through the store. Receive a $5 store coupon for each owner household that completes the tour. FREE Monthly Board Meeting Tuesday, December 17, 5:30 - 8:00 pm All members are welcome to attend Board meetings. Location: Valders Hall, Room 367, Luther College Campus Class held Tuesdays from 5:30 - 7:00 pm on the following dates: January 7 • January 14 • January 21 • January 28 january February 4 • February 11 Dairy Free Refined Wednesday, January 8, 3:30 - 5:00 pm These classes designed for 4th - 6th grades. Living with lactose intolerance, a dairy allergy or a vegan lifestyle are not ex- Winter Session (6 classes) is $72.00 per child. cuses to miss out on the world of cheese and ice cream. Good food is at your Held in Oneota Co-op Classroom. fingertips. A little time spent in the Co-op classroom will open your eyes. We will be making sour cream, nacho cheese, ricotta and exploring ice creams. Class Join us in the Co-op Classroom to explore food through cooking AND eating! Each class will have a theme, lots of fresh fruits and will offer time to understand recipes and definitely testing out the end results. veggies, and time with an experienced instructor offering knife Instructor: Johanna Bergan skills and cooking tips. Class participants will work together Location: Oneota Community Co-op Classroom to create a full meal each evening and then sit and dine together. $15 Co-op Member/Owners, $20 Community Members Mom and Dad, no need to worry about supper for Welcome to the Co-op! Member/Owner Orientation Tour class participants on these evenings! Thursday, January 9, 6:00 pm Tour led by Co-op Staff Enjoy a stroll through the Co-op with educated staff members and learn january con't. about products on our shelves, our store labeling system, how to shop our Happy Birthday Oneota Community Food Co-op! bulk section, member/owner benefits and more. This is also a great chance Friday, January 17, 4:00 - 7:00 pm to sample products as we tour through the store. Receive a $5 store coupon It’s our 40th year in the business and we’ve got a lot to celebrate. Join us as we for each owner household that completes the tour. FREE kick off year 40 and enjoy complimentary cake and coffee in the Café seating Feeding the Little Ones: Baby Food Making area. We’ll have past and current board members on-hand, as well as a whole Friday, January 10, 5:30 - 7:00 pm host of pictures from our Co-op past. Join us for some spirited socializing This hands-on class will have you in the kitchen making a variety of pureed and reminisce about the days gone by and get excited about the days ahead. baby foods, all of which participants will take home for their young children Location: Oneota Community Co-op to enjoy. Moms, dads, grandmas, grandpas and childcare providers who have FREE or will soon have an infant ready to eat pureed baby food - this class is for Condiments from scratch! Quick, Easy and Tastes Good! you! Store-bought baby food is expensive. Learn how to make nutritious, Wednesday, January 22, 5:30 - 7:00 pm safe and inexpensive food in your own home that tastes so good anyone in Move condiments from the side dish to the center of the meal. A simple way the family will eat it. Class covers preparation styles and ideas, safe storage to make your food taste and look great is to have condiments ready in your instructions, a variety of recipes and food to take home. fridge. Making condiments at home leaves you in control of sugar and salt Instructor: Johanna Bergan levels, thus leaving room for pure enjoyment. No worries here about what’s Location: Oneota Community Co-op Classroom ‘real’ or not, just good food. Come and join us to make mayo, mustard, rubs $15 Co-op Member/Owners, $20 Community Members and more. We’ll have condiments to send home with you at the end of class. Vegetarianism 101 Instructor: Johanna Bergan Monday, January 13, 3:30 - 4:30 pm Location: Oneota Community Co-op Classroom If your New Year’s resolution includes finding increased energy, weight loss, $12 Co-op Member/Owners, $15 Community Members or starting a healthier diet, this is the class to kick start your success. We're PQR: CPR for Suicide Prevention, What Every Lay Person Needs to Know not talking about a few tips and tricks, but about positive and intentional Monday, January 27, 7:00 - 8:00 pm behavior change that brings long term success to our intentions. Join Sonja QPR stands for Question, Persuade and Refer, three steps anyone can learn to to discuss the following questions: Why would anyone want to be a vegetar- help prevent suicide. Just like CPR, QPR is an emergency response to someone ian, really? How does a veg diet actually work? (In practice and in nutrition in crisis and can save lives. In one hour you can become a gatekeeper and be theory). Is being a vegetarian really a healthy choice for teens? This class time able to recognize the warning signs of suicide, know how to offer hope and will be interactive and you'll leave with an understanding of how this diet know how to get help and save a life. choice works for you and the tools you need to successfully plan in this new Instructor: Johanna Bergan way of thinking. We’ll also be tasting a variety of vegetarian protein sources. Location: Oneota Community Co-op Classroom We also recommend this class for those of you who cook or live with a veg- FREE, Registration Requested etarian, especially parents supporting vegetarian youth. Instructor: Sonja Arneson-Ecklund Location: Oneota Community Co-op Classroom $12 Co-op Member/Owners, $15 Community Members
Oneota Co-op Archive Photo the Scoop Y WINTER 2013 Page 7 Exploring Foods Classes february Con'T. Cooking for the Intolerant Wednesday, February 6 5:00 -6:30 pm Are your family gatherings becoming more complicated due to multiple food sensitivities? Not sure what to make because one person can't have gluten, another eggs, and the next dairy? While enjoying decadent chocolate cupcakes we will explore creative and delicious dishes for those dealing with multiple food sensitivities, particularly focusing on crowd pleasing recipes that are glu- ten, dairy, and egg free. In addition, we will discuss substitutions for common allergens such as nuts, soy, and corn. Tantalize your taste buds with recipes that are sure to please even the fussiest of your gluten loving friends and discover a world of possibilities you didn't know existed for those having to live without. Monday Session Instructor: Amanda Wikan, RD Class held Mondays 3:15 - 4:15 pm on the following dates: Location: Oneota Community Co-op Classroom $12 Co-op Member/Owners, $15 Community Members January 6 - Smoothies February 3 - Play Dough Welcome to the Co-op! Member/Owner Orientation Tour January 20 - Hummus February 10 - Applesauce Thursday, February 13, 6:00 pm January 27 - Salsa & Guacamole February 24 - Veggie Dippers Tour led by Co-op Staff Enjoy a stroll through the Co-op with educated staff members and learn about Tuesday Session products on our shelves, our store labeling system, how to shop our bulk sec- Class held Tuesdays 3:15 - 4:15 pm on the following dates: tion, member/owner benefits and more. This is also a great chance to sample products as we tour through the store. Receive a $5 store coupon for each January 7 - Smoothies January 28 - Play Dough owner household that completes the tour. FREE January 14 - Hummus February 4 - Applesauce Pump Up Your Whole Food Smoothies January 21 - Salsa & Guacamole February 11 - Veggie Dippers Wednesday, February 19, 5:30 - 6:30 pm Why do we like smoothies so much? For breakfast, meal replacements, Classes designed for ages 3-7 years old. Held in Oneota Co-op Classroom. snacks and desserts, smoothies seem to be everywhere. Join us to master the One session (6 classes) $50 per child. Parental supervision is optional. smoothie in your own home. We’ll try several types of smoothies, each made *Walking School Bus from John Cline and NEIM schools to the Co-op entirely from whole foods, and discuss variations on a theme. This class is Classroom are available and optional* about way more than strawberry yogurt smoothies. All new recipes – in case Explore foods through sight, sound, smell and tactile experiences. this is a second smoothie class for you. The love of cooking and eating good food starts young. Instructor: Johanna Bergan Children who are given choice and are able to lend a hand in Location: Oneota Community Co-op Classroom preparing their foods eat a wider variety of nutritious foods and $12 Co-op Member/Owners, $15 Community Members are able to make healthier choices as they grow. Let that process start here at the Oneota Community Co-op! Foodies Unite! Cooking + Blogging with The Flaming Vegan Thursday, February 20, 6:00 - 7:30 pm Come cook up plant-based awesomeness with locally grown blogging platform, "The Flaming Vegan!" We'll create some knock-your-sock-off veggie dishes and january con't. talk about the growing opportunities to unite your love of food with dominating Monthly Board Meeting the blogosphere. Whether you're vegetarian, vegan, v-curious, or just want to Tuesday, January 28, 5:30 - 8:00 pm eat more produce, we'll have a blast in this hands-on class where we talk about All members are welcome to attend Board meetings. how to pump up your meals with plant-protein and explore the food blogging Location: Valders Hall, Room 367, Luther College Campus phenomenon. Come for the delicious food, including an indulgent from-scratch black bean burger, appetizers, and more! Gluten Free - It’s What’s for Dinner Instructor: Cerrisa Snethen, of The Flaming Vegan Friday, January 31, 5:00 - 6:30 pm Location: Oneota Community Co-op Classroom Starting a gluten-free diet is overwhelming. All of a sudden it feels like gluten $12 Co-op Member/Owners, $15 Community Members is all around you and there’s nothing left to eat. Join us in the Co-op classroom to spend 90 minutes - gluten-free and loving it! We will focus on finding lunch Monthly Board Meeting and dinner options that are gluten-free (with variations for dairy and egg free Tuesday, February 25, 5:30 - 8:00 pm as well) AND taste good. Learning some subtle shifts in our thinking about All members are welcome to attend Board meetings. preparing meals will help make your new gluten-free diet a reality. Location: Valders Hall, Room 367, Luther College Campus Instructor: Johanna Bergan Location: Oneota Community Co-op Classroom $12 Co-op Member/Owners, $15 Community Members
february Lunch In a Jar Wednesday, February 5, 5:30 - 6:30 pm How do you make lunch in an environmentally friendly way, incorporating whole grains and vegetables with absolutely no more time in your day? That is the question! Today's class will be the answer. Jar lunches are designed to be made ahead of time, are transported in a versatile, reusable mason jar that costs no more than a dollar and will leave you satisfied from a lunch ready to power your afternoon. Not to mention that lunches in a jar will leave you with envious co-workers and an inside smile for yourself. Everyone in the class will make a “lunch in a jar” to take home and enjoy. Instructor: Johanna Bergan Location: Oneota Community Co-op Classroom $12 Co-op Member/Owners, $15 Community Members Oneota Co-op Archive Photo Registration Information Co-op members: Pay at time of registration, either by phone and charge class fees to your Co-op account which you can pay when you come in to shop, or in person at the Customer Service Desk. Non-members: to register you will need to either pay at the store when you register or give us a credit card number when you call in your registration. Cancellations will be fully refunded if called in 24 hours prior to the class. Classes also have minimums; in cases where minimum class size is not reached three days prior to class, the class may be cancelled. To register or cancel, call (563) 382-4666 during store hours and speak to customer service. ALL PARTICIPANTS MUST SIGN IN AT CUSTOMER SERVICE BEFORE ATTENDING CLASS. (The classes offered by the Co-op do not necessarily reflect the views of the Co-op and its members.) Page 8 the Scoop Y WINTER 2013
long the number one spot on the dad, who hates olives, has to try BE’TWEEN COOKING Christmas wish list will be “The Joy of them when they are served. Making Cooking” and it will be an investment this an “everybody or nobody” rule by Johanna Bergan, Education and Outreach Coordinator well-made. helps to make it successful. All I can say is thank you to the How do we equip this generation Tasting Rules Thank you for trusting your inquisi- families who shared their children so they can live a long and healthy tive Tweens with me. Check out the with me this fall in the Co-op’s first life? I’m not sure I have the answer, This works for some, but not all, fami- Calendar of Events to sign up for our Be’Tween Cooking class series for but I’m so happy that I could offer lies. As a group, decide if everyone Spring line up of classes - including Tween-aged people. When registra- these opportunities to spend time in has to try one bite of everything or more Be’Tween cooking classes. As tion rolled in and the list was almost the Co-op kitchen. It’s a good start. three bites or some variation of this Jesus said in class, “Why wait? I all male (thank you Storme for joining How to make kitchen magic happen theme. It works best when everyone don’t even know the meaning of the us in the end!) I was surprised. This in your own home: agrees to the rule and then helps word.” wasn’t the class environment I had each other stay accountable. Even envisioned. But it has been a blast. Offer Choices We have journeyed through soups None of us like to stick to a "have and stews, noodles and wraps, spring too"diet. This applies to our children “Peppers make everything rolls and more. Learning to cut, chop as well. Think of every meal as an op- spicy.” Finn and dice together and discovering the portunity for children to participate difference between sauté and stir fry, and make decisions. Which veggie just to mention a few of our adven- should we have, carrots or cauli- tures. All of us have tried something flower? Notice the vegetable isn’t an we thought we might not like and option but which vegetable is an op- have been pleasantly surprised. On tion. Start the choices as early in the the first day, Rex H. set us up for suc- process as possible. In the grocery cess, quipping, “If I like it, I like it. If store is perfect, but if whole family I don’t, I don’t. But the only way to grocery shopping doesn’t fit in the find out is to try it.” schedule make the grocery list easily This class series was created to al- accessible at home. Make sure to say low creative space in the kitchen "Yes!" to all of the healthy additions for young girls and boys who are to this list. capable of understanding the impact Get Involved of their food choices and mastering knife skills. In our busy lives it can be Cooking isn’t just for mom or difficult to carve out additional time dad. The whole family can pitch in to do what we must do each day - or duties can rotate each night. One eat. However, our children will need powerful way to ensure cooking to feed themselves for (hopefully) (and learning) happens is to leave the next 90 years, so equipping them your child in charge of dinner once with an understanding of healthy per week. Toast and hot dogs eating and kitchen skills is of vital count. Your family may eat noodles importance. In Isaac R.'s wise words, with tomato sauce once a week for “Everything is good as long as you the next year, but practice and trial have a knife and food!” and error will win in the end. Before “Pesto is like the glue.” Gavin
z z z “If I like it, I like it. Customer Comments If I don't, I don't. Customer Question: I'm confused about Organic Valley milk. They have But the only way come out with a Grassmilk line. Aren't all their cows supposed to be to find out grass fed? is to try it.” Response: Organic Valley is a producer co-op that believes pasturing is the cornerstone of an organic dairy. They distinguish between grass-fed Rex and pasture-raised like this: Pasture-raised animals graze and roam on certified organic pasture whenever weather permits, but they can also receive supplemental grain rations. 100% grass-fed animals receive only fresh pasture and dried forages like hay and mineral supplements but receive no grain or soybean rations. For a complete description of Organic Valley's pasture policy, please refer to their website at http://www.organicvalley.coop/why-organic/ pasture/pasture-policy/ The new Grassmilk line is the only Organic Valley milk that is non-ho- mogenized. - Beth Rotto – Chill Buyer
Customer Comment: I'm a little concerned that there is a product in the cheese case that has the words "cheese food" on it. (The only product Contact Diane Sondrol for class times and more information: we have with this label is Widmer's Brick Spread.) 563.419.5420 or [email protected] Response: We asked Joe Widmer, the master cheesemaker, about this. He replied that if there is a certain percentage of moisture in a cheese product it has to bear the name of "cheese food" rather than just "cheese". The Widmer Brick Spread is a cold pack cheese. Joe says that a cold pack cheese spread is not heat processed, it's just a natu- ral cheese ground up and then enough moisture is added to make it spreadable. A cold pack cheese spread is a higher quality spread than the heat processed type. (The only product we have with the "cheese food" label is Widmer's Brick Spread.) Thanks for your comment. - Beth Rotto - Cheese Buyer 128 West Water Street, downtown Decorah 563.382.9829 [email protected] www.facebook.com/goodfootdecorah/ the Scoop Y WINTER 2013 Page 9 Oneota Co-op to sponsor 5th annual Oneota Film Festival The Oneota Film Festival (OFF), now To be considered for submission, in its fifth season, will be held Friday, films must be released in 2012 or February 28 through Sunday March after. Selected films are primarily 2, 2014. The mission of the Festival documentaries not widely accessible is to address “the issues of our time.” through Netflix, YouTube or other Oneota Co-op, which has supported mass sources. the festival in the past, is again the This year the festival also will fea- primary sponsor. ture a set of films produced by area The 2014 Festival expands again 7th-12th grade students through The with more films, more events, more Oneota Film Festival Micro Seminar filmmakers, and more submissions. hosted by Arthaus. Instructor Cade In addition to screening critically Loven, University of Iowa graduate in acclaimed independent films, it will film and video production, leads the feature guest filmmakers and discus- seminar. sion panels that include experts and The festival also accepts film submis- members of the local community. sions from independent filmmakers. This year’s Festival, which is bringing According to Erika Kambs, filmmak- award-winning films from around the ers can submit their films for judging nation and the world, will for the first through their website oneotafilmfes- time intersect with two other events tival.org. These films are eligible for in Decorah: The Ethnic Arts Festival the "Best of Fest" award. on Luther College Campus and KDEC's Judges this year are Andy Hageman, Annual Home Expo held at Decorah Luther College Assistant Professor of High School. The OFF film schedule English; Dr. Salma Monani, a profes- will allow audiences from all events sor from Gettysburg College and to attend portions of each. In addi- juror for the Tinai Eco Film Fest; and tion, besides screening films in its Hunter Weeks, a nationally known major venues on the Luther campus, documentary filmmaker whose work OFF will screen films at T-Bock’s has been screened at Oneota Film Upstairs throughout the Festival and Festival. the Decorah High School on Sunday, ONEOTA Following the final set of films on Sat- COMMUNITY March 2. urday, March 1, audiences are invited FOOD COOPErative The intention of the OFF board of to participate in the Filmmakers Re- decorah, iowa directors is to integrate the Festival ception at T-Bock’s Upstairs. Light ap- with downtown businesses and audi- petizers showcasing local and organic ences at the Ethnic Arts Festival. ingredients by Mattias Kriemelmeyer, “The Oneota Film Festival board wel- Executive Chef at the Water Street comes film suggestions from you,” ac- Café, will be featured. Cash bar and cording to OFF Director Erika Kambs. soft drinks will be available. “If you have a film that you would like “This is sure to be a destination to see screened at the 2014 Festival, weekend for the Decorah commu- Made by Hand please submit it for consideration on- nity,” Kambs said. To learn more line at oneotafilmfestival.org/2014- about OFF, how to get involved or for You films/. Suggestions are accepted to become a member, go online at through January 15, 2014. oneotafilmfestival.org.
Free 3-yr old tuition Thoughtfully designed, handcrafted for income qualifying timber frames for homes, park families as funding shelters and barns. remains available www.wildrosetimberworks.com Ongoing registrations accepted for current The genius of play Preschool for ages 3-6 and future terms KinderhausDecorah.com 563.379.7303 563 382 6245 | Decorah Iowa
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www.891theblend.org now streaming online Page 10 the Scoop Y WINTER 2013 THE ECONOMY: UNDER NEW OWNERSHIP Re-use the Bag – with BagAgain™ HOW COOPERATIVES ARE LEADING THE WAY TO EMPOWERED WORKERS AND HEALTHY COMMUNITIES. able one-time-use continued from page 5 bags that you find progress, it may be because it arises labor and land into commodities on the roll in the from an unexpected place—not from to be “bought and sold, used and produce section government action, or protests in the destroyed, as if they were simply of most grocery streets, but from within the structure merchandise,” Polanyi wrote. But stores. The soft, of our economy itself. Not from the these were fictitious commodities. mesh fabric is leadership of a charismatic individual, They were none other than human machine wash- but from the longing in many hearts, beings and the earth itself. able and dryable the genius of many minds, the effort to keep it free Generative design decommodifies of many hands to build what we land and labor, putting them again from bacterial know, instinctively, that we need. contamination. under the control of the community. Unlike flimsy dis- This goes much deeper than legal It’s no accident that the deep rede- posable produce or financial engineering. It’s about a sign of our economy isn’t beginning bags, the memory shift in the cultural values that un- in Washington, D.C. It is rooted in mesh fabric can derpin social institutions. History has relationships: to the living earth hold 100 times seen such shifts before—in the values and to one another. The genera- its weight and that underlay the monarchy, racism, tive economy finds fertile soil for BagAgain™ has made it easy for you can stretch many and sexism. What’s weakening today its growth within the human heart. to go green while shopping in the times larger than its compact size yet is a different kind of systemic bias. The ownership revolution is part of Produce section of the Oneota Co-op. remain strong enough to safely trans- It’s capital bias: capital-ism—the the “metaphysical reconstruction” Though the bright lime green color of port your produce. belief system that maximizing capital that E.F. Schumacher said would be the bag makes it noticeable, it is what matters more than anything else. needed to transform our economy. the bag is made of that makes it a Your produce can be easily washed in The cooperative economy—and the When economic relations are de- truly special, environmentally friendly the bag and stored in the refrigerator. broader family of generative owner- signed in a generative way, they’re product. The mesh fabric lets ethylene gases escape from the bag while protecting ship models—is helping to reawaken no longer about sole and despotic Plastic bags are made from petro- your beautiful produce. an ancient wisdom about living dominion. Economic activity is no leum, create environmental waste on together in community, something longer about squeezing every penny our land and in our oceans and often BagAgain™ is also great for storing largely lost in the spread of capital- from something we imagine that we kill sea birds, sea turtles, and other potatoes and onions since the mesh ism. Economic historian Karl Polanyi own. It’s about being interwoven life that either get caught in them or fabric lets air circulate, lessening the describes this in his 1944 work, The with the world around us. It’s about a attempt to eat them. Paper bags cre- chance for sprouting. These bags Great Transformation, tracing the shift from dominion to community. ate their own environmental issues can also be used for bulk shopping of crises of capitalism to the fact that items like dry beans, fruits, nuts, and Marjorie Kelly wrote this article for from deforestation to air and water it “disembedded” economic activity How Cooperatives Are Driving the pollution. seeds that are large enough to not from community. Throughout his- fall through the mesh fabric. New Economy, the Spring 2013 issue BagAgain™ reusable produce bags tory, he noted, economic activity of YES! Magazine. Marjorie is a fel- are made from post-consumer recy- BagAgain™ is committed to helping had been part of a larger social order low with the Tellus Institute and is cled plastic bottles. This re-purposing reduce dependency on petroleum- that included religion, government, director of ownership strategy with eliminates a portion of the nearly 2.5 based disposable plastic bags as well families, and the natural world. Cutting Edge Capital consulting firm. million plastic bottles that contribute as keeping our environment clean. The Industrial Revolution She is author of the new book, Own- to the waste supply each year. Yep, We encourage you to check out the upended this. It ing Our Future: The Emerging Owner- that water bottle you recycled could documentary “Bagit: Is Your Life Too turned ship Revolution. She was co-founder be turned into a BagAgain™ produce Plastic?” This video, produced by an- and for 20 years president of Ethics bag. It takes just one bottle to make other group whose goal is to educate magazine. one BagAgain™ produce bag. on plastic bag issues, tells the story in a humorous yet informative way at BagAgain™ reusable produce bags www.bagitmovie.com. You may never are proudly made in the U.S.A. and look at a plastic bag in the same way are intended to replace the dispos- again.
Specializing in sustainable residential & light commercial Healthy snacks and birthday treats construction for school! We've created a Pinterest Board to inspire families to send healthy snacks and birthday treats to school. Healthy food doesn't mean boring, tasteless or un-fun. In fact, better food David J. Wadsworth • 563.419.0390 • wadsworthconstruction.com choices can be just the opposite. This Pinterest Board is available for anyone looking for more creative snack options that incorporate lots of fruits, vegetables and whole grains. Help keep all of our children healthy and ready to learn by thinking about what get's sent to school to eat each day! Not sure about Pinterest? It's a giant bulletin board online with pictures. Each picture is a link to more information and the "How-to."
Simply scan this graphic with your smartphone.
Or check out http://www.pinterest.com/oneotacoop/john-cline-snack-inspirations/
Randi Berg, MD Diana Nelson, PA-C Leslie Elsbernd, PA-C Family Medicine Family Medicine Nursing Home Care Only WHERE HEALTH BEGINS IN HARMONY Your LOCAL Good health begins with great Call today to schedule an source for primary care. We’re here for your appointment: (507) 886-8888 routine medical care, illness and 805 Main Avenue South whole-house injuries and to manage your gundersenhealth.org/harmony chronic medical conditions. hardware Ace Kitchen Place 200 E. Main St. • 563 382-3538 106 E. Water St. • 563 382-3544 Gundersen Lutheran Medical Center, Inc. | Gundersen Clinic, Ltd. Downtown Decorah www.acehardware.com www.acekitchenplace.com the Scoop Y WINTER 2013 Page 11 Surviving and Thriving in the Darkness by Gretchen Fox Schempp, Wellness Manager Ah, winter. We’ve nearly made it through the season of darkness. From the Autumn equinox when the days light wanes until the glorious Winter solstice when light reenters and the days begin to lengthen in light. It’s interesting to me how we seem to cruise through the dark season, barely noticing because we get so busy with harvesting and holidays. Our lives are increasingly busier and more demanding than ever. Most of us will make it through the holidays only to find ourselves, come January, exhausted and bummed out. It seems sometimes that Janaury is the darkest season. This year I am making a con- scious effort to go into the new year with the awareness of the LIGHT that is actually growing every day! Sometimes it helps to have a little support during those cold winter days and night. SAD (Seasonal Affective Disorder) is a type of depression that happens at the same time every year. Often it will start during the autumn months and continue into the winter zapping our energy and potentially making us moody. Some symptoms cited by Mayo Clinic are as follows: • Depression • Hopelessness • Anxiety • Loss of energy • Heavy, "leaden" feeling in the arms or legs • Social withdrawal • Oversleeping Supplementing • Loss of interest in activities you once enjoyed • Appetite changes, especially a craving for foods high in carbohydrates There are quite a few supplements that can be supportive to mental health. • Weight gain For seasonal blues there are a few that I like best. • Difficulty concentrating Vitamin D Personally, I used to think that this was just how life was. It was part of the ebb Often referred to as the “sunshine vitamin,” is getting more press every day for its and flow of life in the place I’d chosen to live. Though I have always loved the uses as a potential mood regulator, immune system booster and of course its role four seasons, inevitably the down feeling of late winter would get the best of in calcium absorption. I take Vitamin D year round but up my dosing as the sun me. Often it would make me wonder what was wrong with me. Really, what moves further from my location. I take 2000 IU’s daily and up that to 5000 IU’s in was wrong was that I didn’t have the necessary tools to rise above the cold the fall and winter since I work indoors for the majority of my daylight hours. and dark and make my way back to the light. There are so many things we can do and some supplements we can take to help combat the “winter blues” and Omega-3 fatty acids, DHA specifically. even S.A.D. I find that preventative medicine is the best kind, so starting a regi- We have a pretty strong community of omega-3 users, I know this just from men before January gets here might be just what you need. looking at the great selection we have on our shelves. Our members and cus- Before I get all vitamin-y on you, I just want to say that the best medicine in tomers dominate what is on our shelves and rock the omega-3’s. This is great the world is MOVEMENT! There is not a pill that you can take that will replace because they are ESSENTIAL - that is why they call them Essential Fatty Acids! good old fresh air and exercise. We live in Iowa. Yes, it will get cold and there EPA and DHA are two components of omega-3s that support our health. EPA will be snow. Physical exercise is proven to reduce anxiety and relieve stress. generally supports heart and joint health. DHA is more specific to brain health, Being more fit inevitably makes you feel better about yourself. Besides that, it mood and memory. I began taking DHA years ago one January as my first at- really is beautiful in the woods on a winter day - reveling in the quiet of winter tempt to come out of my winter slump. I now just like to drink my cod liver or the sparkling snow in the sun. If you can’t wrap your mind around a daily oil right from the bottle. (Cod liver oil offers high levels of DHA and EPA per walk in the winter air, consider some form of movement at an indoor facility. teaspoon.) We are so fortunate to have so many talented and wonderful fitness instruc- Most people associate omega-3s with cardiovascular health, but their benefits tors in the area, including Pilates and Yoga studios. Sometimes just getting out go far beyond the heart. The two main omega-3s eicosapentaenoic acid (EPA) to a class and connecting with other people can be really supportive to mental and docosahexaenoic acid (DHA) promote a healthy immune response that health. Often it is these connections that deepen the level of your physical -fit is behind the relief of many chronic conditions are often inhibited by poor ness as well. nutrition.* Extensive research has documented the health benefits of EPA and Light therapy DHA which include not only a healthy heart, but brain and cognitive function, joint mobility, eye health, pregnancy and lactation, healthy skin and hair, and a Outdoor light can help even on cloudy days. Brightening up your living space normally functioning immune response.* (Nordic Naturals) by opening blinds and trimming branches to allow more light into your home can be very helpful. Sit in a sunny window to soak up some of that glorious B vitamins sunlight on a winter day. You can even purchase a specialized light therapy box The B vitamins, especially folic acid and vitamin B6, have been reported by Dr. that mimics outdoor light. Light therapy appears to cause a change in brain Andrew Weil to be helpful in mild depression. (Be aware that B vitamins can chemicals linked to mood. increase the efficacy of prescription anti-depressants). Hopefully your winter season is without the blues. If you can get out and Products We Love about, try to enjoy all that this beautiful season has to offer. by Kristin Evenrud, Grocery Manager Jeff's Naturals Bequet Confections Caramels As the fourth generation of the Mazzet- Q-Tonic These caramels have been described ta (Mazzetta specialty foods) family, Founder Jordan Silbert as a decadent necessity and I totally Jeff decided early on in life his passion spent four years toiling agree. They are a butter cream caramel was in the family business. His unique in his Brooklyn kitchen to with tapioca syrup as the sweetener. brand specializes in a line of Mediter- create the perfect tonic We carry 5 of the 11 varieties they ranean products free of preservatives, water. This tonic has make and they are melt in your mouth stabilizers, artificial colors, flavors and 60% fewer calories than delicious! Sea Salt, sulfites. It's 100% natu- conventional tonics and Salt Chocolate, Soft, ral. We are proud to car- boasts real quinine Salted Mocha & Chi- ry: Peperoncini (whole handpicked from the potle. Check out and chopped), stuffed Peruvian Andes. Q- the festive 4oz and olives, Hot Cherry Pep- tonic is a light refresh- 8oz assortment bags pers, Pickled Jalapenos, ing beverage all on its available for the Holi- and Roasted Bell Peppers own and is an essential day season. These & Caramelized Onions. ingredient in a mixed delicious caramels drink. are Kosher and Glu- ten Free! Page 12 the Scoop Y WINTER 2013 Scaling-up Local Foods—With Integrity by John Ikerd The “local food movement” is the large, specialized, “industrial organic latest phase in an ongoing process farms.” that hopefully will lead to a new The local food movement emerged sustainable food system: A food in response to this “industrialization system that is capable of meeting the of organics.” As organic production food needs of the present without moved to larger farms and into diminishing opportunities for the mainstream markets, organic future. Our current industrial food consumers increasingly looked to system isn’t meeting the needs of farmers in their own communities many people today and certainly isn’t to ensure the ecological and social leaving equal opportunities for those integrity of their food. The local food of the future. Everything of economic movement had begun with roadside value, including our food, ultimately stands, farmers markets, and CSAs. comes from the earth by way of New food-related cooperatives have society. If we continue destroying the emerged to facilitate the continued productivity of nature and the civility growth in local foods. Examples of society, there will be no means include food buying clubs, local food of meeting the needs of humanity. networks, food box schemes, regional Thus, a sustainable food system must food hubs, and a variety of farmer- have ecological, social, and economic owned cooperatives. A 2008 food integrity. industry study estimated that sales of The local food movement has local foods had grown from $4 billion its roots in the modern organic in 2002 to $5 billion in 2007 and movement, which began in the U.S. were projected to reach $11 billion in the 1960s. The movement didn’t by 2011.3 Local foods have replaced move too far beyond the “hippy” organics as the most dynamic sector communes and small cooperative of the U.S. food market. health food stores until the The number of farmers markets 1980s. With growing concerns for in the U.S. increased from 1,755 sustainability, organic food sales grew to 8,144 between 1994 and 2013, rapidly during the 1990s and early increasing more than four-fold in less 2000s, doubling every three to four than 20 years.4 Current estimates years. The economic recession of by the Local Harvest5 organization 2008 dropped growth rates to around indicate there were 2,700 CSAs in 10% per year, reaching $31.5 billion the U.S. in 2009, compared with less 1 in organic food sales in 2012. While than 100 in 1990.6 The 2007 Census organics still account for less than 5% of Agriculture indicated about 12,500 of total food sales, organic fruits and farmers had sold products through vegetables now claim more than 12% CSAs. This reflects the growing of their market. number of multi-farm CSAs in which with purchase and delivery options mentioned advantages of local As organic sales grew, economic farmers cooperate in order to ranging from CSA shares to week- foods are freshness and flavor, food pressures brought a call for uniform better serve their customers in rural by-week, on-line orders of individual safety and nutrition, support for national organic standards, which communities and urban areas. items. All of these organizations, local economies, and strengthening facilitated organic production on ranging from dozen or so to hundreds the sense of community and “sense Multi-farm cooperatives, 12 specialized farming operations and collaboratives, and alliances with of members, allow local customers of place.” Will it be possible to distribution through mainstream which I am personally familiar to connect with local farms and scale-up without sacrificing food supermarkets. By 2007, the include: GROWN Locally,7 Idaho’s farmers. I believe these innovative quality or food safety? Will it be mainstream supermarkets had Bounty,8 Viroqua Food Coop,9 Good organizations could evolve into a possible to scale-up while retaining taken over 47% of the organic Natured Family Farms,10 and the new sustainable food system for the the economic and social benefits foods market. The large natural Oklahoma Food Cooperative.11 The future. of community and without losing food chains, such as Whole Foods Oklahoma Food Cooperative website To meet the needs of people the sense of responsibility to care and Trader Joe’s accounted for lists 20 similar cooperatives in other nationally and globally these local, for a unique “piece of the earth” or 46%, leaving direct sales at farmers states. So many new local food community-based food cooperatives place? These are essential aspects markets and local food coops with organizations are springing up it’s and alliances will need to “scale- of sustainable food systems. The just 7% percent of the organic impossible to keep track of them. up,” meaning find ways to serve challenge will be to scale-up without 2 market. Organic production had By cooperating, farmers are offering greater numbers of people more compromising ecological, social, and become similarly dominated by a wide variety of local products efficiently. The most frequently economic integrity.
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The integrity of local food systems national, and global alliances that will depend on the integrity of share common social and ethical personal relationships within local values. Inter-community trade can food communities. The sustainability add variety to local diets and local of food freshness, flavor, safety, producers can benefit economically nutrition, and of economic and from selling surpluses to non-local social benefits for communities and customers but intercommunity trade societies will all depend on sustaining cannot be allowed to compromise the integrity of relationships among local food sovereignty or social and farmers, customers, communities, ecological integrity. societies and their relationships Over the long run, sustainable with the earth. Relationships of regional, national, or global networks integrity – creating and maintaining of community-based food systems them – will be the greatest and most will be able to survive only within the important challenge in transforming context of larger regional, national, the local food movement into a and global cultures that embrace the new sustainable food system for the essential principles of sustainability: future. Thus, the hope for a new sustainable I believe cooperation will be the food system depends on developing key to creating a new sustainable a shared ethic of sustainability food system. Some form of “vertical that transcends all local food cooperation” will be needed to create cooperatives and cooperative “Farmers Markets and Local Food 9 Visit Viroqua Food Cooperative new parallel food systems, spanning alliances or networks. Thankfully, Marketing,” http://www.ams.usda. website at http://viroquafood.coop/ . all levels from farmer to consumer an organizational culture that is gov/AMSv1.0/ams.fetchTemplateData. 10 Visit Good Natured Family Farms as do?template=TemplateS&leftNav=Wh – meaning cooperation among sustained by personal relationships http://www.goodnaturedfamilyfarms. olesaleandFarmersMarkets&page=WF com/ . farmers, processors, distributors, and within local, community-based foods MFarmersMarketGrowth&description customers, rather than each level system is capable of evolving quite =Farmers%20Market%20Growth . 11 Visit the Oklahoma Food competing for maximum advantage. naturally into a cultural imperative Cooperative website at http:// 5 Local Harvest, http://www. “Horizontal cooperation” within of sustainability that permeates the www.oklahomafood.coop/ , list localharvest.org/ levels will continue to be necessary. entire food system, economy, and of other cooperatives:http:// Prices at the various levels will be even global society. In fact, that’s 6 Debra Tropp, “Current USDA Research www.oklahomafood.coop/Display. determined though cooperation the way new cultures have always on Local Foods,” USDA, Agricultural aspx?cn=otherstates . Marketing Service, May, 2009,http:// rather than by competition. evolved – out of shared social and 12 Vern Grubinger, “Ten Reasons to Buy www.ams.usda.gov/AMSv1.0/getfile? Local Foods,” University of Vermont, Furthermore, prices at all levels in ethical values. dDocName=STELPRDC5077145 . the system must be set so that no http://www.uvm.edu/vtvegandberry/ The challenge will be to sustain 7 Visit the Grown Locally website at factsheets/buylocal.html . one in the system will be forced to the social and ecological integrity http://www.grownlocally.com . 13 The Food Commons: Imagine, degrade the productivity of nature or of relationships among individuals society to survive economically. Only 8 Visit the Idaho’s Bounty website at Design, and Build
Why Eat Vegetables (And Less Meat • Replace one snack each day and Cheese) (popcorn, crackers, chips) with The following instructors will offer a a fresh, crunchy vegetable like • Take in less saturated fat and class during January and February. cholesterol radishes or carrots. Find out more about our classes on • Increase levels of antioxidants, • Fill dinner plates half full with vitamins and minerals vegetables and eat them first. the class calendar online and in the • Reduce risk of obesity and Type 2 Then serve the meat and grains. Co-op’s weekly e-newsletter, The diabetes • Join in on Meatless Mondays: COMM POST – sign-up online. • Lower risk of heart disease Choose to eat vegetarian meals on Amanda Wikan Mondays and leave the meat for • Improved BMI and increased Amanda Wikan, registered dietitian, chance of maintaining weight loss the other days of the week. We incorporates a food-as-medicine ap- • $$ savings by replacing expensive invite you to dine at our Meatless local instructors. Each class will focus meat cuts with budget friendly Monday Hot Bar in the Water on a different "version" of vegetar- proach to wellness in her private prac- beans, legumes and more Street Café. ian diets. We’re looking forward to tice, Nourished Life RD, that is guided • Enjoy really tasty food • VB6: Mark Bittman’s introduction supporting your adventure of healthy by nature yet grounded in science. of a vegan diet all day and meat at eating and a life of energy and happi- Cerrisa Snethan Tips to Increase Your Daily Intake an evening meal is a popular way ness. Cerrisa Snethen is the Coordinator of • Shop at the Farmers' Markets and to introduce new vegetables. Community and Creativity at The Flam- the local Co-op for fresh veggies Maybe you are just VegCurious and Our January and February class line- ing Vegan. She is a passionate fruit- and be willing to try something wondering if you could keep to a new. Ask questions when buying up has been crafted with a focus on and-vegetable enthusiast, a Mother, vegetarian diet? Or wondering if you a new vegetable, including, helping us all start 2014 out with and a lover of all things Decorah. could maintain your nutrition level “What’s your favorite way to a bang of fruits and vegetables. with this dietary choice? That’s good Johanna Bergan prepare this?” Throughout these two months our too! We’re looking forward to seeing Johanna is the Education & Outreach classroom will be full of vegan and you in the Co-op classroom. Coordinator here at the Co-op. She vegetarian options from a variety of teaches frequently in our classroom, but the classes nearest to her heart are those that feature vegan food. Food allergies to eggs and dairy coupled with a choice to be Vegetar- ian means she cooks a vegan meal many times a day. Sonja Arneson-Ecklund Sonja is a certified wellness coach, a certified health coach, a yoga instruc- tor, and a highly motivated wellness professional. She has a great love for helping people achieve their health, ENVIRONMENTAL WORKING GROUP wellness, and fitness goals through Shopper’s Guide to Pesticides in Produce coaching. Dirty Dozen Clean Fifteen "The Flaming Vegan" Buy These Organic - if at all possible Lowest in Pesticides - but organic still better Forget New York and Los Angeles for 1 Apples 1 Asparagus veg culture! The Flaming Vegan is 2 Celery 2 Avocados based right here in Decorah! A unique 3 Cherry Tomatoes 3 Cabbage blogging experience, TFV is designed 4 Cucumbers 4 Cantaloupe to give a platform to vegetarians, 5 Sweet Corn 5 Grapes 6 Eggplant vegans, and the v-curious. Everyone is 6 Hot Peppers 7 Grapefruit welcome. Anyone can write. Content 7 Nectarines - imported 8 Kiwi is diverse and fantastic. Share not only 8 Peaches 9 Mangos recipes, but advice, thoughts, or info 9 Potatoes 10 Mushrooms 10 Spinach 11 Onions on health, lifestyle, fashion, beauty, 11 Strawberries 12 Papayas books--you name it! Voting, blog- 12 Sweet Bell Peppers 13 Pineapple ging, and even earning on The Flaming 14 Sweet peas - frozen (plus Summer Squash and Kale/Greens) Vegan is easy. Join in on the blogging 15 Sweet Potatoes Environmental Working Group - www.ewg.org - updated 2013 extravaganza, at theflamingvegan.com. Oneota Co-op Archive Photo the Scoop Y WINTER 2013 Page 15 EXAMPLE
Holidayby Beth Rotto, Cheese & Chill Buyer
Ordering cheese for the holidays is an exciting and sometimes daunting job. Most of our cheese needed to be Cheese ordered weeks and even months ago, so I had to guess what we will want EXAMPLE for the holidays and how much to buy. I decided you would want lots! Luckily, Tara and I were able to attend These items are on sale all month for members only. There are also numerous the Classic Provisions Food Show in other deeply discounted items that are available to all. To find them, pick up a Minneapolis this fall to meet produc- sale flyer by the Customer Service Desk or look around the store for the sale signs. ers and distributors and taste many, many cheeses. We have new and Cypress Grove Assorted Chevre Disks exciting cheeses coming. Let us know (Sgt. Pepper, Ms. Natural, PsycheDil- what you think. (And please, if you lic, Purple Haze) (California)- Love the want a certain cheese, don't wait to names and the flavors! pick it up. We are not able to reorder Fin Briard Grand Marnier (France)- many of our specialty cheeses very Bloomy rind, raw milk cheese made quickly.) in France. Here are just some of the Le Roule Cranberry Log (France)- Recognized by its distinctive swirl cheeses coming into the pattern, this creamy cheese melts store in late 2013: in your mouth. Flavored with either Marieke's Honey Clover Gouda, herbs and garlic or cranberries (good Marieke's Fenugreek Gouda (Wis- for dessert or breakfast.) consin)- Made with an authentic Old Petit Billy (France)- Made from goats World Gouda recipe, including equip- milk (Billy) and it also comes from ment, cultures, herbs and spices all the medieval town of Billy in France. imported from Holland. What a coincidence! Tangy, light fresh Red Barn Edun (Wisconsin)- New chevre. Zealand style cheddar made with raw Tuxeford and Tebbutt Stilton (Eng- milk and raw cream. This company land)- This famous blue cheese was started by a vet who saw farms comes from Leicestershire County in producing such high quality milk that England. Tusford and Tebbut Cream- he believed it was a shame to throw ery dates back to 1780! Lots of blue it in with the milk making commodity veining.. cheese. La Tur (Italy)- Mixed milk cheese that Cello Riserva Copper Kettle Parme- is oh, so rich. Its melty rind oozes san (Wisconsin)- Robust flavor and over a dense and creamy interior. crunchy texture are the result of Bonrus (Italy)- A distinctive pale brining in natural sea salt and aging orange and bloomy white rind with until each wheel has reached intense deep wrinkles. Made from sheep's flavor. Made with strict traditional milk. methods. Robiola Bosina (Italy)- This looks like Carr Valley Caso Bolo (Wisconsin)- a flat, square, little pillow and it con- Made with sheep, goat and cow's tains silky smooth paste with a mild, milk and aged 2 years. Award win- sweet, milky flavor. From Northern ning! Italian cows' and sheeps' milk. Sartori Bellevitano Chai (Wisconsin)- Pecorino Stagianato Red Pepper Exotic, subtle holiday flavors and win- (Italy)- Sheeps' milk cheese, this is ner of 2013 Best New Dairy Product salty, pale yellow with little red pep- at the International Cheese Awards. per flakes. Beautiful and both sweet This is my #1 recommendation for a and assertive. holiday cheese plate! Specialties in the Cheese Depart- Widmer's Brick Spread (Wisconsin)- ment: Two time Blue Ribbon Award winner made from a blend of Aged Brick and Devon Cream (Great Britain)- Also Cheddar Cheese. called clotted cream. Thick and creamy, it can be spread on scones Oven Baked 5 year Cheddar (Wiscon- for a traditional treat. sin)- Buttery flavored baked cheese, also known as Juustoleipa or Bread Creme Brulee- A dessert consisting Cheese. The baking process forms a of a rich custard base topped with a tasty crust. This variety is top flavor contrasting layer of hard caramel. with 5 year Aged Cheddar featured. Chocolate Covered Figs (Spain) Warm and enjoy. BT McElrath Truffles- (Minnesota)- Sartori Shaved Parmesan (Wiscon- Five packs of Berry or Eggnog Truffles sin)- American's most highly decorat- in clear boxes. ed Parmesan in large, lovely shaved Sampling in the Aisles Daelias Hazelnut Fig Crackers (Ohio)- pieces. Beautiful and delicious. created to complement cheese. Bent River Camembert (Minnesota) Stop in and Daelias Beer Flat Porter Crackers and Shepherd's Way Friesago and Shep- Beer Flat Pilsner Crackers (Ohio)- try something new! herd's Hope (Minnesota)- Sheep's Tasty complement for craft beer and from milk cheese made in small batches on cheese. Boxes have a retro look evok- Every Friday this farm near Northfield, Minnesota. ing old-time beer labels. 3:00 to 5:00 pm Page 16 the Scoop Y WINTER 2013
Oneota Community Food Co-op The Statement of Cooperative Identity A Cooperative is an autonomous association of persons united voluntarily to meet their common eco- Mission nomic, social and cultural needs and aspirations through a jointly-owned and democratically-controlled The mission of the Oneota Community Co-op is to build vibrant enterprise. communities and ecosystems by providing organic, locally produced and Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of hon- bulk foods, as well as other products and services that are sustainable for esty, openness, social responsibility and caring for others. those who consume and produce them. The cooperative principles are guidelines by which Cooperatives put their values into practice. Ends Policy 1st Principle...... Voluntary & Open Membership As a member-owned consumer co-operative, the organizational goals of the Oneota Community Co-op 2nd Principle...... Democratic Member Control originate from our commitment to the seven internationally recognized Principles of Cooperation and 3rd Principle...... Member Economic Participation reflect our concern for our community. 4th Principle...... Autonomy & Independence The Oneota Community Co-op serves primarily members, customers, and the OCC staff, but also its 5th Principle...... Education, Training & Information service extends outward to the following: 6th Principle...... Cooperation Among Cooperatives • vendors and suppliers, • the larger community of cooperatives, 7th Principle...... Concern For Community • the wider regional community. Cooperative member/ownership benefits the business as well as its members. It provides us with Because the Oneota Community Co-op exists as an institution grounded in the cooperative principles, equity to make major purchases (such as new equipment) or improvements (like our four expansions). there will be the following: Co-op owners gain many benefits as well as rights and responsibilities. Your participation and commit- 1. a retail source for food and other products that, to the greatest extent possible, are organic, sustain- ment enliven the Co-op and help to make it a true community organization. Patronage dividends will be ably produced, locally grown and/or processed, and affordable. given in profitable years at the discretion of the Board. 2. a business that encourages the expansion of sustainably grown local food sources. 3. a business that promotes the development of cooperation and co-operative enterprise. Member-ownership The Co-op is owned by its members. Member-owners help decide what the store carries and have a 4. a community that is educated about food and other products that are healthy for people and the voice in planning the Co-op’s future. environment. 5. a business that promotes environmental sustainability. It’s quick and simple to become an owner. You buy a refundable share for $140, usually paying for it 6. employment in a work place that provides the personal satisfaction of collaborative work directed over seven years, on a payment plan that suits you. We invite you to become one of the owners of this toward common goals. thriving local business! 7. a local community whose fabric is strengthened through caring, and sharing gifts of time, energy, and resources. As a Co-op member-owner, you can: 8. an institution that respects and encourages the diversity of its membership. • Support a locally owned and operated business that is part of our community and puts money back into the local economy. • Get additional discounts on specified "member-deals" sale items. Oneota Community Food Co-op Staff • Receive a 5% discount on Mondays if you are 60 years of age or older. General Manager, David Lester...... [email protected] • Get a free subscription to The Scoop, our bi-monthly newsletter. Marketing and Outreach Manager, Nate Furler...... [email protected] • Place free classified ads or reduced-rate display ads in The Scoop. • Once each month, ask for your 5% discount on an unlimited quantity of purchases. (excludes Member Financial Manager, Larry Neuzil...... [email protected] Deals, Co+op Deals, milk, eggs, magazines, wine, beer, fresh breads and pastries and Café items.) HR Coordinator/Office Manager, Deb Reiling...... [email protected] • Become a working-member and receive an additional discount of 4% or 8% at the register (excludes IT Coordinator, Theresa Kleve...... [email protected] Member Deals and Co+op Deals and items listed above). Produce Manager, Betsy Peirce...... [email protected] • Receive discounts on Co-op sponsored classes. Grocery Manager, Kristin Evenrud...... [email protected] • Write checks for up to $20 over purchase for cash back. Cafe Manager, Mattias Kriemelmeyer...... [email protected] • Enjoy a 15% special order case discount on all Grocery, Bulk, Wellness and Produce special orders. Case quantities vary. (excludes Co+op Deals and Member Deals sale items.) Front End Manager, Ruth Jenkins...... [email protected] • Attend monthly potlucks for member-owners. Wellness Manager, Gretchen Schempp...... [email protected] • Access to the Co-op’s video collection with no fees. Bulk Buyer, Carl Haakenstad...... [email protected] • Have access to information on the Co-op’s financial status. Grocery Buyer, Frances Kittleson...... [email protected] • Run for a seat on the Board of Directors. Freezer Buyer, Carrie Johanningmeier...... [email protected] • Vote in Board elections and on referenda. (Share payment must be current). Education & Outreach Coordinator,Johanna Bergan...... [email protected] • Share in the success of the Co-op through your member patronage dividend in the years where there Meat Buyer, Kristin Evenrud...... [email protected] is sufficient profit. Patronage dividends are given at the discretion of the Board of Directors. • Own the store where you shop! Cheese & Dairy Buyer, Beth Rotto...... [email protected] • Shares in the Oneota Co-op are fully refundable, minus the administration fee, should you choose to Bakery Buyer, Tammy Michels...... [email protected] leave the Co-op. Wine and Beer Buyer, Nathan Matter...... [email protected] Member Volunteer Coordinator, Ruth Jenkins...... [email protected] Customer Service, general inquiries...... [email protected] Member/Owner Orientation Tour "The Scoop" Newsletter Staff 2nd Thursday of each month 6:00 pm Editor...... Nate Furler Design/Layout...... Zelda Productions, Deb Paulson Enjoy a stroll through the Co-op with educated staff members Proofing...... Cathy Baldner and learn about products on our shelves, our store labeling The Scoop is published quarterly and distributed to 10,000+ residents and members. If you are system, how to shop our bulk section, member/owner benefits interested in advertising in The Scoop, please contact Nate Furler at the Co-op - 563.382.4666 or and more. This is also a great chance to sample products as we [email protected]. tour through the store. Plus, receive a $5 store coupon for each 2013-2014 Co-op Board of Directors owner household that completes the tour! Mike Bollinger ...... [email protected] Anne Dykstra...... [email protected] Lora Friest...... [email protected] Senior Citizen Discount Monday Gary Hensley, Vice President...... [email protected] Every Monday members who qualify for the senior discount Steve McCargar, President...... [email protected] (60 years of age or older) receive an extra 5% off most purchases. Brita Nelson...... [email protected] (excludes already marked down Co+op Deals sale items) Deneb Woods...... [email protected]
Member Volunteers -August/Septmeber/October Welcome to these new member-owners: THANK YOU to all of the Co-op members who helped out in one way or another as Heather Sage Brian Nnaoji Jake Geis member volunteers. Your efforts make us better. Tristan Petsch-Horvath Bethany Volz Aaron Munter Gary Hensley Elizabeth Makarewics Steffen Mirsky James Downing Kelly Dawson Paige Wettach Steve McCargar Rita Lyngaas Lindsey Harman Kristen Frank Kurt Firary Marty Stegen Anne Dykstra Brenda Burke Marti Runyon Alec Travis Lora Friest Jerry Skoda Ellen Rockne Glenda Ross Julia Johnson Deneb Woods Steffen Mirsky Jerry Aulwes Heather Gamm Rob Manges Karen Davison Mike Bollinger Clara Kittleson Shirley Vermace Judy Grotegut Heather Finch Rev. Carl Schmitt Brita Nelson Wendy Stevens Jake Geis Barb Dale Dennis Carter Steven Nelson Brad Schultz Jeremy Thompson Maria Thompson Perry-O Sliwa Annette Schweinefus Jim Stevens Dawn Muhlbauer Constance Johnson Brigitte Cornelius Arllys Adelmann David Kester Wendy Stevens Shannon Durbin Onita Mohr Christine Gowdy-Jaehnig Bruce Jordan Esther Bahlmann Simon McCullough Louise Hagen Carol Bentley-Iverson Shannon Durbin Allison Bensen Alison Elwood Ashley Dress Nancy Eldridge Georgie Klevar Megan Woodward Ally Cymboluk Lilja Amundson Peter Espinosa Megen Cabele Cynthia Lantz Paige Wettach Randall Duvall Lyle Otte Mike Vermace Ann M White Michael Reiter Michelle Garland Becky Ruff Jim McIntosh Cynthia Lantz Julie Wurzer Noel Knight Colleen Oster Shodi Moris Mwawa Muiruri Marlene Runyon Megan Strom Megan Buckingham Sarah Frydenlund Marti Runyon Patty Burkle Miranda Bushaw Beyer Kris Klennert Kristin Albertson Jan Heikes Maseeh Ahmed Jennifer Schmidt Lauren Anderson Jon Hart Emily Hackman Lee Zook Trevor Seibert Regi Tysland Anna Peterson Mary Hart Jerry Skoda Pat Brockett Lydia Andersen Benjamin Ross If you are interested in learning about the member volunter program at the Co-op, please contact us at [email protected]. Shane Steele Emily Larson the Scoop Y WINTER 2013 Page 17 Let us cater to your needs.
Water Street Café f res h . or gan ic. l ocal .
ENTRÉES PANINI OPEN HOURS BEVERAGES 12-15 servings per pan - $55/pan Summer Panino Hours (Apr-Oct) Nearly every item sold in the Water Street Cafe is made fresh The Cafe features an entirely organic espresso bar, from Some of our favorites include: Monday-Saturday 8:00 am - 7:30 pm daily, from scratch, in our kitchen. We use primarily organic bean to cream. We have options for the allergy sensitive, Sunday 10:00 am - 6:00 pm lasagna, meatloaf, salsa verde enchilada pie, and ingredients, focusing on local and organic ingredients when at including cow, soy and coconut milk. Our flavored syrups are chicken chile enchilada pie and our speciality Winter Panino Hours (Nov-Mar) all possible. also organic, and make wonderful Italian sodas if something Swedish Meatballs. Ask the chef for other choices Monday-Saturday 8:00 am - 7:30 pm Sunday 10:00 am - 6:00 pm The Water Street Cafe is open for breakfast, lunch and dinner. cool and refreshing is more to your liking. We also offer and suggestions. several choices of fresh-brewed hot coffee and tea for enjoy- In a hurry? Call ahead with your panino order 563-382-4666. Beginning at 8:00 am, Monday through Saturday, you can ment in-house or on-the-go. We’ll have it ready for you to pick up. find breakfast sandwiches and breakfast burritos available. HOMEMADE SOUPS Brunch begins every Sunday at 11:00 am. California Turkey ...... 6.39 $4.99/lb sliced smoked turkey breast, cheddar cheese, fresh avocado, Over 50 soups to choose from! fresh tomato, chipotle mayo served on organic Sourdough bread THE GREEN PLATE Some of the favorites: Hot Ham and Swiss ...... 6.39 HOT BAR The Green Plate Program was developed as a way to reduce Potato Dill - Hearty Bean & Vegetable - sliced ham, swiss cheese, honey mustard dressing and mayo Our hot bar, salad bar, panini and soups are available each the amount of waste, as a business and community, we served on Pumpernickel Rye bread African Peanut - Italian Bean & Squash - day beginning at 11:00 am. At the Water Street Cafe you produce. Members of the Green Plate Program have the op- Water Street Tuna ...... 6.39 Clam Chowder - Red Lentil with Greens & Lime - house-made Tuna salad, fresh tomatoes, cheddar cheese will find a hot bar based each day on a different culinary or tion of using a food take-out container that is washable and Spicy Thai Carrot - Mulligatawny - served on organic Sourdough bread regional theme. With variations such as Greek, Chinese, reusable. For the minimal cost of one reusable container, Hungarian Mushroom - Cajun Corn Chowder The Magic Mushroom ...... 6.79 Soul Food, BBQ and Italian, you will be pleasantly surprised repeat Water Street Cafe customers can purchase a take-out marinated Portabello mushrooms, mozzarella cheese, roasted red peppers, served on by what our talented chefs come up with. local ciabatta bread container made from BPA-free plastic which can be returned to the Cafe in exchange for a new, clean take-out container. DIPS & SPREADS Turkey Mango Madness ...... 6.39 If you are looking for something to take home for an easy priced per pound - please call for pricing sliced turkey, curried mango mayo, provolone cheese, dinner, we also have Whole Roasted Chickens available for For more information, inquire with the Cafe staff. hummus - dill dip - spinach artichoke dip roasted red peppers, served on Rudi’s Sourdough bread purchase every afternoon. black bean dip - white bean dip - garden veggie dip Turkey Jack ...... 6.39 sliced turkey, cilantro mayo, pepperjack cheese, For a list of upcoming hot bar themes, check out our menu our famous guacamole served on Waving Grains Wheat bread online at www.oneotacoop.com. and many more - inquire with the chef Fresh Caprese ...... 6.79 GLUTEN SENSITIVITY fresh mozzarella, fresh sliced tomatoes, pesto, balsamic vinegar, At the Water Street Cafe we always have options for in- served on Waving Grains Ciabatta bread dividuals with gluten sensitivities. We do not claim to be BOX LUNCHES SW Turkey Tom ...... 6.39 SALAD BAR a gluten-free kitchen because we use wheat flours and Includes a sandwich, pickle, salad and Waving Grains cookie sliced turkey, cilantro mayo, divina tomatoes, In addition to our daily hot bar selections, we also offer a full cheddar cheese, served on Rudi’s Sourdough bread gluten-containing products in our kitchen. However, we take or a piece of organic fruit. salad bar, two made-from-scratch soups, and fresh made-to- Chipotle Beef or Tofu ...... 6.39 precautionary measures to keep our gluten-free foods from With a Vegetarian or Vegan Sandwich $7.50 order panini (grilled sandwiches). sliced roast beef or seasoned tofu, chipotle mayo, grilled green peppers, grilled onions, cross contaminating with foods containing gluten. We take With a Meat Sandwich $8.50 provolone and cheddar cheese, served on Rudi’s Sourdough bread this responsibility very seriously, and our staff are trained on meat choices include: smoked turkey, roast beef, BBQ Chicken ...... 6.39 GRAB-N-GO genoa salami, and ham BBQ chicken, sliced red onion, cilantro mayo, pepper jack and provolone cheese, techniques to avoid contamination. served on Rudi’s Sourdough bread Our grab-n-go cooler is always stocked with fresh cold sand- wiches, dips, spreads, and salads for anyone in a hurry. To identify gluten-free items in our Café, simply look for the Italian Lovers ...... 6.79 EXTRAS genoa salami, pepperoncini, divina tomatoes, italian dressing, mozzarella cheese, orange dot, sticker or label on our products and be assured Single serving bag of Kettle Chips - $1.50 served on Waving Grains Ciabatta bread that we have done our best to keep the item free of any Blue Sky Sodas - $1.00 Pesto Pantheon ...... 6.79 FRESH BAKERY gluten. If you have any specific questions pertaining to how bacon, mozzarella cheese, fresh sliced tomato, pesto, served on Waving Grains Cia- we handle our gluten-free in-house produced foods, ask Izzie’s Sodas - $1.65 batta bread Our pastry case has an assorted supply of treats made just one of our friendly staff and we will be happy to explain our Organic Santa Cruz Soda or Grilled PB & Jelly ...... $3.99 blocks from the Co-op by local Waving Grains Bakery. Switch Sparkling Juices - $1.30 organic peanut butter, Crofter’s organic jelly, Waving Grains Wheat bread precautionary methods. As a rule, individuals with extreme Bottle Teas - $1.60 Kid’s Grilled Cheese ...... $3.99 sensitivities to gluten should always read the ingredient Coffee by the pot - $12.50 per pot (includes container rental) cheddar cheese, served on Rudi’s Sourdough bread labels to double check what may appear to be a gluten free Cookies - $1.25 1/2 sandwich w/ cup of soup ...... $4.79 Water Street Ca fé food item. your choice of half of any panino on the menu fresh. organic. local. along with a cup of your choice of soup 312 West Water Street • Decorah PANINO OF THE WEEK ...... $5.79 New flavors and sandwich concepts as well as old favorites! 563.382.4666 • www.oneotacoop.com
SHEETCAKES PLATTERS SALADS Cake flavors: chocolate, vanilla, marble, Domestic Cheese Platter Try one of our tasty fresh salads at your next party. carrot, apple, banana Shullsburg cheese: Swiss, Smoky Parmesan, Priced per pound Organic Cheddar, Pepperjack Salad Selections - Frosting flavors: vanilla buttercream, small 12” (serves 20-25) - $30 Water Street Ca fé • Apple Cranberry • Orzo Pasta Salad with large 16”(serves 25-30) - $45 chocolate buttercream, cream cheese Red Cabbage Roasted Tomatoes • • 9x13fresh. - quarter sheet organic. local. Vegetable and Dip Platter Chickpea Chermoula Pasta Primavera Salad • serves roughly 20 - $30.00 (1.5o per serving) Fresh organic veggies with your choice of dips: Coleslaw with Rice Noodles • • Homemade Ranch, Blue Cheese Walnut, Annie’s Currant Barley Quinoa Black Bean Salad 12x18 - half sheet • • Goddess Dressing or Rstd Red Pepper Hummus. Curried Quinoa with Quinoa Feta Salad serves 36-48 - $60.00 (1.66-1.25 per serving) • small 12” (serves 20-25) - $30 Corn and Mushrooms Quinoa Salad • • 12x18 cakes can be scored either in 36 or 48 servings. Catering large 16”(serves 25-30) - $45 DonDon Noodles Red Potato and by the Design is restricted to messages with simple piping. • Garbanzo Bean Salad Egg Salad Requests may be taken for more intricate designs, Cold Cuts Platter • Greek Pasta Salad • Roasted Yam and and additional charges may apply. Sliced turkey, roast beef, ham, salami • Greek White Bean Salad Chili Salad Please allow 5 days advance notice for all cake orders. (no hormones or antibiotics) • Indonesian Rice Salad • Potato Salad Water Street Ca fé • Ionian Potato Salad with Lime fresh. organic. local. small 12” (serves 16-22) - $40 Flourless Chocolate Cake $30.00 large 16” (serves 24-30) - $55 • Lemony Basil • Santa Fe Salad This cake stands alone. Four ingredients combined to make the richest, Pasta Salad • Savory Potato Salad most satisfying chocolate experience. Eggs, chocolate, butter, and coffee. Fruit Platter • Marinated Beet Salad • Thai Noodle Salad Coffee is optional. Serves 16 Specializing in fresh, local, An array of colorful fruits for any occasion with Feta • Three Bean Salad centered around a crème caramel dip. • Mediterranean Salad • Toasted Sesame natural and organic food. Organic fruit when possible. • Mexican Potato Salad Asian Slaw Call for prices - dependent on season and availability • Millet Tabouli • Tzatziki Potato Salad SPECIAL EVENTS small 12” (serves 20-25) - $40 estimated • Zorba’s Pasta Salad Please call to get a quote for your special event. 312 West Water Street • Decorah large 16”(serves 25-30) - $60 estimated We cater many types of events, including: 563.382.4666 • www.oneotacoop.com We are dedicated to using Antipasto Platter weddings • anniversaries • birthdays Fresh vegetables, olives, parmesan cheese, local and organic ingredients benefits • graduations • conferences Summer Store Hours (Apr-Oct) marinated artichoke hearts, Prosciutto ham. when at all possible. Monday-Saturday 8:00 am - 8:30 pm small 12” (serves 20-25) - $40 family reunions • bar mitzvah • and more! Sunday 10:00 am - 7:00 pm large 16”(serves 25-30) - $55 email: [email protected] Winter Store Hours (Nov-Mar) or call 563-382-4666 and ask for Mattias. Monday-Saturday 8:00 am - 8:00 pm Mediterranean Platter Sunday 10:00 am - 7:00 pm Olives, hummus, cucumbers, vegetarian dolmas and dates accompanied by whole wheat pita bread wedges. Water Street Ca fé small 12” (serves 20-25) - $40 fresh. organic. local. Water Street Ca fé large 16”(serves 25-30) - $55 fresh. organic. local. Note: Sandwich Platter 3 day notice requested for most catering orders Larger orders or special requests/substitutions could Your choice of sandwiches, cut into bite size pieces ONEOTA require 7 days COMMUNITY 312 West Water Street and arranged beautifully on a 12 or 16 inch platter. small Special Dietary needs? Let’s talk! Many of our options Water Street Ca féDecorah, Iowa 52101 Water Street12” (serves 20-25) Ca - $35 - choicefé of 2 sandwiches FOOD are gluten-free, and we can substitute for other require- COOPErative 563.382.4666 large 16”(serves 25-30) - $55 - choice of 3 sandwiches fresh. organic.decorah, iowa localwww.oneotacoop.com . fresh. organic. local. ments. Serving up local and organic ingredients whenever possible. Page 18 the Scoop Y WINTER 2013 Winter Radishes: from humble to fabulous! by Betsy Peirce, Produce Manager Roasted Radishes and Root Vegetables with Rosemary and Mustard So why are we talking about radishes in December? Aren’t they a spring veg- by SallyCan etable? I like cooking radishes with roasted vegetables because they don’t get too sweet. The Winter radishes are a different animal than their relative the spring radish. dressing for this recipe calls for onion seeds, which can be found in an Indian foods Harvested in the fall or early winter, they will keep for months in cold storage. market. You could leave them out if you can’t find them. Try to find them, though as It’s surprising to customers how big winter radishes are and because of that are they’ve got a rich, nutty flavor. I first bought them to use in Monica Bhide’s recipe for often confused with rutabagas or turnips. They are crunchy and pungent, and Salmon with Kumquat Chutney. She also uses onion seeds in a turnip recipe, which is very Indian in flavor. Since this is paired with rosemary, this dish is more American in perhaps a tad milder than their smaller cousins. The Watermelon or Beauty character. Serves 2, can be doubled or multiplied Heart radish has a light green exterior and bright magenta pink interior. It looks Ingredients: Kosher salt and tastes stunning on an hors d’oeuvre tray served with a dab of bright green 1 pound mixed radishes and other young ½ tsp onion seeds Gremolata (AKA parsley pesto - see recipe below). Earthy in appearance, the root vegetables: radishes (any variety), ½ tsp mustard seeds Black Spanish radish is white on the inside and a rugged black on the outside. parsnips, carrots, new potatoes 3 Tbsp white wine It is spicier and is more comfortable appearing with a slice of sharp cheddar 1 Tbsp butter, melted 2 Tbsp water and a mug of dark beer than at a dinner party. Daikon radishes are also in the 2 Tbsp olive oil 1 tsp prepared coarse grain mustard “winter” category of radish. White in color and long in length, they are rather A few good sized sprigs of fresh rose- ½ tsp kosher salt, or to taste impressive in size. Some can grow up to 20 inches in length and 4 inches in mary, 1 ½ tsp minced, the rest cut in Black pepper, to taste diameter! They have been consumed in Asian foods for centuries. In Korea 2” sprigs they are fermented into Kim Chi with fish sauce and sugar. They are delightfully Directions: crunchy in salads, either grated or sliced. They may also be sprinkled with rice Preheat oven to 400 degrees. Scrub radishes and other root vegetables. Peel, if vinegar and salt or sugar for a pickled radish. necessary. If your vegetables are small, leave them whole, but if any are really large, cut them into 1, 2, or 3” pieces so that everything is approximately the same size. Many are surprised that you can actually cook winter radishes. Their hardiness Mix melted butter and olive oil. Mix 1 T. of butter and olive oil mixture with minced makes them hold up better when subjected to heat than tender spring rad- rosemary, and save the remaining olive oil and butter mixture for the dressing. Toss ishes. They have a pleasant toothsome texture when roasted or braised. Mix the vegetables with rosemary, butter, and olive oil mixture. Place vegetables, along them with your favorite root vegetables for a colorful mélange and serve over with 2” rosemary sprigs, on a baking pan and sprinkle lightly with kosher salt. Bake quinoa or couscous and drizzle with a tangy dressing. See recipe below. Soups them, turning occasionally, for anywhere between 20 and 40 minutes, until they are and stews are also a good fit for winter radishes. soft and have begun to brown, but are not dried out. Remove from oven. While vegetables are cooking, make your dressing. In a small frying pan or saucepan, over Not only are they beautiful and tasty, they are good for you. Radishes are medium heat, warm 1 tsp. reserved butter/olive oil for a minute or so, then add onion a cruciferous root vegetable. They are from the Brassica family. Like their seeds and mustard seeds. After about 30 seconds, when they begin to pop, add white cousins broccoli, cabbage and cauliflower they contain a powerful antioxidant wine and water. Turn heat to low, and cook until most of the liquid has evaporated. called Sulfurophane, which studies have shown to have a proven role fighting Scrape this, with any liquid and butter/oil still in the pan, into the remaining butter/ against cancer. They are also high in Vitamin C and are low in calories. Radish- olive oil mixture. Whisk in prepared mustard. Add salt and pepper, sparingly, to es contain many phytochemicals like indoles which are detoxifying agents and taste, keeping in mind that you’ve already salted the vegetables. To serve, arrange zea-xanthin, lutein and beta carotene, which are flavonoid antioxidants. Rad- roasted radishes and other vegetables on a plate and pour dressing over top of them. ishes have been consumed for centuries in China and other Asian countries and Garnish with more fresh rosemary, if you like. have been purported to aid in overall health. According to a popular Chinese http://food52.com/recipes/6685-roasted-radishes-and-root-vegetables-with-rosemary-and- proverb, "Eating pungent radish and drinking hot tea, let the starved doctors mustard beg on their knees." (source: http://www.nutrition-and-you.com/radish.html) Winter Radish Salad Gremolata (aka - Parlsey Pesto) From the Emily Horton collection by Kevin D. Weeks. Serves 1 Gremolata is a combination of lemon zest, garlic, parsley, and olive oil. Traditionally an Ingredients: 2 tsp sesame oil addition to Osso Bucco (braised veal shanks), it is also great as a garnish on grilled or 1 to 2 winter radishes (Spanish black, Sea salt roasted lamb, pork chops, beef, and even roasted potatoes. Gremolata is best made watermelon, or green meat radishes 1 tsp sesame seeds, toasted (black sesame fresh, it doesn't keep for more than a day, but is also best if it has an hour or so before work especially well) seeds look especially striking with Span- serving for the flavors to meld. Fortunately it only takes about 5 minutes to make. 2 tsp brown rice vinegar ish black radishes) Serves 2. Prep Time: 5 minutes Total Time: 5 minutes Directions: Ingredients: Wash, peel, and grate the radishes on the large holes of a box grater. Alternatively, Zest of one large lemon* 1/2 tsp salt slice the radishes into thin rings with a sharp knife or a mandoline. 1 large or 2 small cloves garlic; crushed 1/4 tsp ground black pepper Put the grated radishes in a bowl and sprinkle with the vinegar. Toss gently, then drizzle 2 Tbsp finely chopped parsley with the oil and toss again. 1 tsp olive oil Season with salt to taste. Garnish with the sesame seeds, and serve. Directions: http://www.culinate.com/recipes/collections/Contributors/emily_horton/winter_radish_salad Thoroughly combine all in ingredients in a small bowl, cover with plastic, and refriger- ate for an hour. *Note: Lemon zest is the outer yellow peel of a lemon. When zesting a lemon, be Japanese Vegetable Stew careful not to include any of the white pith below the skin because it's bitter. You can Ingredients: use a vegetable peeler to cut strips of peel and then finely chop them, but the best 3/4 cup sliced daikon radish 8 cups water tool for the job is a Microplane grater. 1/2 cup chopped green onion 8 tsp brown rice miso 1 cup zucchini, cut into pieces http://cookingfortwo.about.com/od/ingredients/r/gremolata.htm 2 Tbsp toasted sesame oil 3/4 sliced shitake mushrooms 2 large carrots, cut into pieces 1/2 cup snow peas 2 cups chopped yams (with peels) 1 1/2 cups sliced Napa cabbage Directions: In a large pot, bring water to a boil. Add miso and oil. Stir until miso is totally dissolved. Add carrots, yams, daikon, green onions and shitake mushrooms. Reduce flame and cook 5-7 minutes. Add any remaining veg- etables and simmer for another 7-10 minutes. Serve with lemon, if desired. http://www.cooks.com/recipe/8a7a86ms/japanese-vegeta- ble-stew.html Holiday Hours Tuesday, December 24th ...... 8:00 am - 4:00 pm Wednesday, December 25th ...... CLOSED Tuesday, December 31st ...... 8:00 am - 4:00 pm Wednesday, January 1st ...... CLOSED Water Street Cafe Hours ONEOTA Tuesday, December 24th COMMUNITY 8:00 am - 2:00 pm Season’s FOOD Tuesday, December 31st COOPErative decorah, iowa Oneota Co-op Archive Photo 8:00 am - 2:00 pm Greetings the Scoop Y WINTER 2013 Page 19 Big Food Crushes Consumer Rights in Washington State Corporate foes of a genetic labeling measure outspent grassroots supporters by a 3-1 margin. by Jill Richardson, Organic Consumers Association
When you look at the numbers, how from individuals too. And many were could Washington State’s ballot initia- Washington residents. tive to require the labeling of foods Their $7.2 million barely stood a chance made with genetically engineered against the $22 million that flooded ingredients ever stand a chance? the state to defeat the labeling ini- I’m not talking about poll numbers. I’m tiative. And guess how much of that talking about money. money came from actual Washington Just six weeks ago, voters supported residents? Merely $550. The rest came the measure by a 3-to–1 margin. But from five major chemical and biotech that was before Big Ag bankrolled a companies (Monsanto, DuPont, Dow, barrage of negative and misleading ads. Bayer, and BASF) and the Grocery Manufacturers Association. Shortly before voters got to weigh in on Initiative 522, polls pointed to a The biotech companies are the ones tight race but the consumer-friendly who make and sell genetically engi- measure still looked like it might pass. neered seeds. They don’t want you to Shortly before Election Day, the op- know that you’re eating their products. position ponied up nearly $5 million But it’s the Grocery Manufacturers As- for last-minute ad buys to guarantee sociation that wins the award for the a decisive win for Big Food. Corporate dirtiest trick. America outspent its grassroots foes You see, many major food companies by a 3-to-1 margin, rapidly skewing sell both conventional and organic or public opinion. natural brands. Coca-Cola owns Honest Genetic engineering entails inserting Tea and Odwalla. Kellogg owns Kashi genes from one species into the DNA and Morningstar Farms. General Mills of another species. For example, sci- owns Cascadian Farm. And last year, entists alter a tomato plant with a fish organic consumers took note of their gene. Nowadays, these newfangled heavy-handed efforts to defeat labeling ingredients are in an estimated 60 to in California. They didn’t want any bad 70 percent of foods sold in U.S. super- press this time. markets. That’s where the Grocery Manufactur- Odds are, unless you only eat organic ers Association came in. Pretty much food, you’re eating them yourself. And, every single major food company in the if you’re like most Americans, you had U.S. secretly kicked in a few thousand no idea. — or million — dollars to a special fund. The money went to oppose labeling Washington isn’t the first state to try in Washington, but voters had no way to label genetically engineered foods. to find out which companies it came Connecticut recently adopted a law from — until Bob Ferguson, the state’s that’s contingent on other nearby Attorney General, cried foul. He called states following suit. New Hampshire, it “the largest amount of money ever Maine, Vermont, and New York have concealed in an election.” considered it too. If this is what our elections have come In 61 other countries, companies al- to, why don’t we just save time at the ready comply with laws making this polls? information mandatory. We could just measure who has the Big Food defeated a similar measure, most money, and declare that side the Proposition 37, in California last year. winner. If that doesn’t sit well with you, Initially, support for that ballot initia- then we obviously need a new way to tive ran 2 to 1 in favor of it. ensure that the voice of the people Then the money arrived. won’t be drowned out by corporate Deep-pocketed corporations like Mon- money. santo, Coca-Cola, Nestle, and PepsiCo Jill Richardson is the founder of the poured millions into convincing Califor- blog La Vida Locavore and a member nians that labeling would increase their of the Organic Consumers Association grocery bills. To prove it, the deceptive policy advisory board. She is the author companies pointed to a biased study of Recipe for America: Why Our Food they paid for themselves. They out- System Is Broken and What We Can spent consumer advocates by a 4-to-1 Do to Fix It. margin. The final numbers on Washington’s labeling measure aren’t in yet but it looks like the blizzard of campaign cash worked its voodoo again. I can’t help but feel an overwhelm- ing sadness. A truly grassroots David was crushed by a powerful corporate Goliath. It’s true that much of the $7.2 million raised to support Washington’s labeling measure came from corporations and non-profits, but an awful lot of it came Page 20 the Scoop Y WINTER 2013 A little extra splendor in your glass…or stein. by Nathan Matter, Co-op Wine and Beer Buyer This holiday season we bring you the casion, members will receive one bottle opportunity to join with other local of something truly rare and extraordi- wine and beer connoisseurs as we jour- nary. No matter what, expect great ney around the world with our taste value, thoughtfully selected bottles, a buds. This December we are proud to surprise accompaniment, and tasting announce the beginning of the Co-op and production notes when you pick Wine Club, Beer Club, and Combined up your monthly selection. Wine & Beer Club. Wine selections will focus on great Each month we’ll seek out exceptional wines from international producers, as producers doing exciting things in the well as exciting, lesser-known Ameri- world of wine and beer. We’re going can wineries. Beer selections will focus to be bringing in some rare and excit- on large format bottles from small-bath ing vintages from around the world American craft brewers as well as clas- that are sure to enliven your palate. sic beers from Belgium and Germany. Allotments will vary from month to Beer club members can expect some month, but club members can expect fun, limited-release brews. 1 to 2 bottles of wine or 2 to 3 (large If you would like to sign up for the wine, format) bottles of beer per month in cheese or combined wine/cheese club each of the respective clubs, or 1 bottle provided by the Oneota Co-op Wine of wine and 1 to 2 bottles of beer in the and Beer department, please email combined wine & beer version. On oc- Nathan Matter at nathan.matter@ oneotacoop.com or call 563-382-4666.
the COMM
Water Street Ca fé POST fresh. organic. local. To sign up for weekly Oneota Co-op e-mails containing news, events, sales, and the café menu, simply go online to any page of our website and click the link to sign-up for our e-newsletter. www.oneotacoop.com/about-the-coop
Special Artisan cheeses - every month! Cheese lovers can sign up for one month or for 6 months of the Co-op Cheese Club. Each month has a theme. Based on the theme, we will be bringing in some Co-op special, delightful, rare, artisan, and probably quite expensive cheeses. We'll cut the wheels among the cheese club members. There will usually be two cheeses cheese club listed, and members can expect an accompaniment (i.e. fruit, crackers, bread, olives, etc.) and possibly a surprise cheese as well. It will always be a great value and fresh cut! There is limited space, so folks who are interested are Themes encouraged to sign up early. December - Festive cheese January - Dutch Cheese February - French Cheese March - Goat Cheese April - Italian Cheese May - Mixed Milk Cheese June - Wisconsin Cheese
6-month subscription - $150 1-month subscription - $30 What are members of the Co-op Cheese Club saying? "The choices have been amazing. Very enjoyable and worth every cent." Sign-up today "We plan to renew! We enjoy having new cheeses every month." "Loving this cheese club." 563-382-4666 "I really, really, really appreciate your efforts to bring us tasty selections." "Another home run for the cheese club! Thanks so much."