PRSRT STD U.S. POSTAGE PAID ber DULUTH, MN em ing PERMIT NO. 492 m t 610 East 4th Street e h Duluth MN 55805 r e Address Service Requested p a s
t
,
l
o
o
k
i
n
g
t
o
t
h
e
f
u
t
u
r e 2 FALL 2010 A GARBANZO GAZETTE
management report first time at the co-op… by Sharon Murphy, General Manager From WFC’s time line: Meeting on Saturday, October 16, at 1970 — 20 people got together at Chester the new/old Clyde Iron Works Banquet GARBANZO GAZETTE Creek House (1306 East 2nd Street) and Center, 2920 West Michigan Street. Published by Whole Foods Co-op formed the Whole Foods Co-op in Owners and guests will share their own September 1970. The first order ($200) was 610 E. 4th St. • Duluth, MN 55805 picked up at the People’s Warehouse in first-time at the Co-op stories and view (218) 728-0884 • fax (218) 728-0490 Minneapolis in Susan Askelin’s 1958 Buick pictures, newsletter archives and video www.wholefoods.coop in October 1970. The car’s transmission clips from TV news and other STORE HOURS: couldn’t handle the first delivery and it blew documentaries (remember our West 7 am – 9 pm every day out coming into Duluth. Co-op members End store?) over the past four decades. helped get the order the rest of the way to Membership Investment: the Chester Creek House. There will be a delicious dinner, a brief $100 per voting membership business meeting and then music for hether you joined WFC in dancing by the Clearwater Hot Club Sharon Murphy Further ownership information is 1970, last week or some from Grand Rapids, MN. This will be a General Manager since 1988 available at the Whole Foods Co-op. time in-between, you will special event and reservations will be Attended first CCMA in 1988 probably always remember limited, so please respond promptly if Gazette contributor since 1978 Still never gets the last word yWour first time at the Co-op. My first The Garbanzo Gazette is published you can attend. four times a year (March, June, visit in 1974 wasn’t about food and I and the public, not just construction WFC is a co-sponsor with others in September, December) for the Owners didn’t shop. I was looking for informa - workers, will have unrestricted access the Hillside community of a new event, and patrons of Whole Foods Co-op. tion on midwives in the area and found there to celebrate as a community. a traffic-stopping event that we hope The Garbanzo Gazette is published by out more than I expected when I met Music, food, games (the return of the will be the source of many happy new Whole Foods Community Co-op, Inc. to then Coordinator John Fisher-Merritt infamous tofu toss), families and memories. Hill Fest 2010 will take provide information on Whole Foods and learned about his family’s experi - friends galore, with the Lake on one place, literally, at the intersection of 6th Co-op, the cooperative movement, ence with a home birth. side and our Hillside neighborhood Avenue East and 4th Street on food, nutrition, and community issues. around us! GG This fall we will celebrate WFC’s Saturday, September 18, 2010. Traffic Views and opinions expressed in this 40th Anniversary at the Annual Owners will be blocked from that intersection Sharon Murphy, General Manager newsletter do not necessarily reflect those of Co-op management, Board or Owners. Submissions must be received one month prior to publication. The next deadline is Friday, October 29. Refer submissions and questions to progress on ends [email protected]. n the Policy Governance model, an • Continuation of donation to Duluth sustainable agriculture projects at Editor: Shannon Szymkowiak ENDS Statement answers the Community Garden Program of other co-ops and in other Contributions: Owners & Staff question “What will be/is different $0.10 for each packet of organic communities. garden seeds sold (8,712 packets Design: Kollath Graphic Design because this co-op exists?” The • WFC provided $500 of organic EINDS Statement approved by the WFC sold). Printer: InstyPrints garden seeds to a new urban Mailing: Barcodes Plus Board of Directors on March 23, 2009: • Management participation in gardening project coordinated by Reprints by prior permission In Duluth there is a thriving community meetings in support of Community Action Duluth that will the Safe and Walkable Hillside create jobs to grow vegetables on The Garbanzo Gazette is printed on consumer-owned cooperative that Committee, Hill Fest 2010, and the vacant land for local restaurants. 100% post-consumer recycled paper supports, invests and partners to create a healthy community Hillside Business Association. with soy ink. This paper is recyclable. • WFC’s time and resource including, but not limited to, • Partnership with the Duluth contributions to the Green Jobs/Food The information in the Garbanzo a healthy regional food system. Public Library on the 2010 One System Committee were recognized Gazette is also available on our website In the April-June 2010 quarter, the man - Community/One Book event at the Sustainable Community at www.wholefoods.coop agement reported the following including hosting talks in WFC’s Summit at the DECC on June 16, A progress on ENDS to the Board: classroom, participating in events at 2010. the Library and distributing a copy of Board and Management Team mem - • $165 for mileage reimbursement for Barbara Kingsolver’s book, Animal, MOVING? Pursuant to WFC Bylaws, bers attended the 2010 Consumer WFC employees who choose to Vegetable, Miracle, to every employee Article I, Section 6. Current Address. Cooperative Management Association volunteer as farm workers for local and Board member. Each Member agrees to provide to the growers who supply produce to WFC. Conference in Bloomington, IN, focus - cooperative his or her current address and • Management met monthly with the ing on workshop topics relating to sup - to keep the cooperative informed of any • Continuation of staff time and Board’s Ad Hoc Study Committee port of local, sustainable agriculture. changes in address. This obligation shall technical support to offer cross-dock providing logistical support and continue even after a membership has opportunities linking WFC’s local researching and reviewing been terminated as long as the Member growers with area food co-ops. has any interest in the cooperative. In an effort to remind our Owners to keep WFC advised of address changes, the Board, on 8/26/96, approved a policy ChangeChange yyourour wworldorld making an Owner temporarily inactive when there is no current address on one posee at a time. file. Inactive Owners are not eligible for benefits and will not receive the YogaYoga NNorthorth & itsits tteameam ooff iinstructorsnstructors aarere ccommittedommitted ttoo you & your journey—whether you are llookingooking fforor newsletter. relaxation & ease, flexibility & strengthgth oror a deepening of your study in mind & philosophy.philosophy. A We offer yoga for every one from BBeginnereginner ttoo Advanced & a Yoga Alliance Certifiedfied TeTTeachereacher BEFORE RECYCLING THIS COPY of Training Program. the Garbanzo Gazette, please pass it along or share it with a friend or neighbor. This can help save a bit on Fall Classesasses paper costs and reduce waste. Also, it’s Session One: Septept 7thth–Oct–Oct 2929thth a good way to introduce folks to WFC VÕ«ÕVÌÕÀi LÞ Ì i >i Session Two: Novov 1stst–Dec–Dec 1717thth who aren’t current customers or Teacher TTrainingraining Owners. Ý«iÀiVi`] ViÃi` VÕ«ÕVÌÕÀÃÌ /Ài>Ì}\ begins Oct.Oct. 8thth UÊ ÀV ÀVÊ> >``Ê VÕÌiVÕÌiÊ *>*> U ÀÌ ÀÌÃÉLÀÞ>}> U «ÀLià Joe, RYT 500; Yoga North Instructor U >V U iV U - Õ`iÀ «> YogaYoYoga North—The Northland’sNorthlandd’s PPremierremier TeachingTeaching School U i>`>V ià Connect with us for exciting classes,sses, events and
Ç workshops: 218-722-9642, [email protected] Ó Ç ä
£Îä£ ,Vi >i ,>` U ÕÕÌ ] ä x YogaNorthYogaNorthDuluth.com Facebook.com/Facebook.com/YogaNorthYYoogaNorth È Ç n
>ÀiÊ>ÛiÀÃ]Ê °V°]Ê, ä £
ä .blogspot.com.blogspot.com >ÃÌiÀÃ "ÀiÌ> i`Vi Ó£nÎ{ÓÎxx ä YoYYogaNorthogaNorthDDuluthuluth >ÀiJ i>}«Ì°V , GARBANZO GAZETTE A FALL 2010 3
Other new things: — Debbie Manhart, Deli Manager gourmet to go • The hot food merchandiser is in place. We can now offer 2 different piz - he new, long awaited sandwich The Holiday (turkey, cream cheese, Tuna Melt, Falafel Pita, The Savory zas at a time. This means we will menu has finally come to cranberry sauce, and spinach), Grilled (black bean or Florentine burger), and always have a vegetarian option. The fruition. If you haven’t had the Hummus Wrap (with roasted red pep - the BSTA also remain as house rest of the merchandiser will hold opportunity to check out the pers, black olives, tomatoes, and aioli), favorites. whole chickens, wings, hot sandwiches, Tnew menu here is an overview. The Club (ham, turkey, bacon, cheddar, We updated our pre-made sandwiches egg rolls, lasagna, mac & cheese, pot tomatoes, spinach or sprouts, and vol - We created our own house-made chipo - and are now offering egg salad; pies, calzones and whatever else our canic horseradish sauce), Feta tle sauce and volcanic horseradish ham/Swiss/chutney; turkey pesto pita; cooks can dream up. Portabella (with roasted red peppers, sauce to use as condiments for our sig - chipotle beef wrap; and an Italian sand - • We also purchased a smoothie sprouts, and volcanic horseradish nature sandwiches. wich. maker! Stop at the Deli Counter to find sauce), and the Café Special (a grilled out what the smoothie of the day is. New are the Mexican Melt (black bean ham and cheese). Also, we now offer a toasted St. Paul burger, portabella cap, or turkey with Bagelry bagel-of-the-day with cream • Our coffee menu has been updated. Some of the old favorites remain like avocado, tomato, pepperjack, and cheese. If you haven’t tried these If you like fancy coffee drinks, take a the Hillside German (a Reuben made chipotle sauce), Gourmet Grilled bagels yet I highly recommend them. look and try something you never have with your choice of tempeh patties, Cheese (provolone and cream cheese, They are available singly near the cook - before to get your day going. turkey or beef) — try it with the beef, avocado, tomatoes, roasted red pep - ie case or in 5-packs by the bread. you’ll like it. The Duluth Diver, Grilled pers pesto, and spinach or sprouts), BRING ON THE NEW! Italian, Southwest Turkey, Duluth Beef, can you find me now? ursuant to Minnesota law, the November 12, 2010. This decision 2114 Hanger, Patti 2350 Nord, Marie Board of Directors established will be based on ballots submitted 2534 Hansen, Maren 2786 Nutt, Lowell a procedure to revolve out the at the Annual Owners Meeting on 3014 Hase, Helen 2940 Nyquist, Melinda oldest abandoned equity (non- Saturday, October 16, 2010. 3035 Holtz, Janet 2911 Ohrwall, Suzanne Pinterest bearing common stock) of 3106 Inglimo, Michael 2155 Ondich-Batson, Daniel Mem# Name inactive Owners (e.g., no current 2317 Irmiter, Leona 2696 Otis Krueger, Jeanne 2280 Adam, A Susan address, more than two years behind 2843 Johnson, Allen 2502 Parker, Eileen 2016 Allen, Eric on equity payments, and/or failure to 2251 Jolin, Angela 3067 Quanstrom, Linda 2243 Anderson, Bonita comply with credit policies.) IF listed 2329 Kalligher, Bill 2811 Robertson, Michelle L 2208 Anderson, Gerald Owners don’t come forward to claim 2178 Kazel, Debra 2193 Ruark, Elizabeth Ann 2409 Beauchamp, Anne their equity by the end of the notifica - 2459 Keyes, Sally 2213 Schrupp, Agnes 2182 Beery, Thomas tion period, the remaining amount is 2444 Kingsley, Daniel 2788 Sedin, Jean 2686 Beyer, Linnea donated to a local, ENDS-related non- 2483 Kleinschmidt, Gary 3100 Shea, Diane 1718 Birdseye, Thomas profit agency: 2690 Koelling, Tracy 2878 Shelby, Lacy 3127 Bjoralt, Paula 2257 Kutz, Marcia 2319 Silverness, Debra • In 2008, $2,789.03 was donated to 2421 Boyce, Kathleen 2050 Lake, David 2591 Singer, Sarah Second Harvest Northern Lakes Food 2830 Braynen, Scott 2747 Larmer, Rebecka 2241 Stoltz, Eric Bank. 2344 Brungardt, Kristie 2572 Larson, Carol 2249 Stone, Jodi 2010 Buckley, Mary • In 2009, $2,897.00 was donated to 2960 Leege, Ryan 2245 Stout, James 2897 Burke, Margaret the Lake Superior Sustainable 2305 Lippitt, Connie 2397 Strand, Grady 3134 Canon, Mike Farming Association/SFA. 2195 Livingston, Marlis 2701 Thompson-Lookingback, Bret 2907 Canziani, Marie 2600 Livingston, Shannon 2734 Thornton, Edward We are asking active Owners – that’s 2434 Cates, Angela 2815 Love, Mari 2205 Torniainen, Maarit-Hannele YOU – to help WFC in this process: 2903 Christensen, Cari Lyn 2631 Lucas, Peter J 3000 Tubesing, Andrew 2675 Clausen, Catherine 1) Please review the following names. 2098 Mcclure, Christine C. 2395 Van Mersbergen, 2728 Cone, Alexander If you know how to reach someone 2168 Mckinney, Suzanne Audrey 2761 Cook, Elsie on this list, please advise him or 2623 Mcnea, Melanie 2392 Vincent, Karie 2916 Demorest, Harry her to complete a membership 2172 Mead, Betsey 2022 Warren, Jeff 2975 Duffert, Melissa termination form and deliver it to 2639 Meillier, Angie 3016 Westerlund, Trudie 2149 Erickson, Nissa WFC by November 12, 2010, AND 2719 Menzel, Cheryl 2263 White, Sarah 2225 Felice, John 2413 Merrifield, Vicki 2857 Whittier, Lidie 2) Please participate in the decision 3155 Fortner, Chris 2517 Michalski, Cheryl A 1467 Widen, Mark on which local, ENDS-related, non- 2336 Frykman, Linda 2012 Mikkelson, Dawn 2801 Wille, Christina profit agency will receive a donation 3077 Gipe, Pamela 2726 Miller, Christa 2973 Williams, Carolyn of abandoned equity after 2608 Grauer, William 2428 Monaghan, Julianne 2853 Zinn, Richard 2507 Grisham, Heather
GET EVERYTHING FROM YOUR KITCHEN, BY KEEPING THE WRONG THINGS OUT. Toxin Free. No Harmful Chemicals.
Kitchens & Baths, naturally. 4 FALL 2010 A GARBANZO GAZETTE the buzz wfc staff news — by Jill Holmen, P & E Coordinator
Catch him if you can! Promotions & Duluth. They are finishing up a 4-plex June: Education Coordinator Chris Rubesch of row-houses as we speak. Thanks for Gumby Award Winner: Michael Olker, Front End Assistant Manager is having a fantastic ultra-marathon lending your skills to the community, Customer Service Award Winner: Julie Kohls, Merchandising Clerk season, recently finishing second at the Deano. We appreciate it! Road Runners Club of America Trail We bid a tearful adieu to Produce Clerk Marathon Championships. When not and Deli Cook Amanda Belcher as she busy racing, Chris and wife Meg are leaves the co-op to pursue new adven - busy adoring their newest family mem - tures in St. Paul this fall. Thanks for ber, a husky mix named Sundari, who your great energy, and we wish you all joined them in late June. the best on your next endeavors. Bulk Buyer Jim Richardson (with broth - Customer Service Clerk Jenny er Allen) has been serializing a Graupmann announces that she is still ‘Burroughsian science fiction’ story for July: accepting new voice students for les - several years in Duluth’s weekly events Gumby Award Winners: Kristin Antil, Produce Clerk & Kenny Bitzer, Front End Clerk sons. Jenny attended UMD’s graduate Customer Service Award Winner: John Freedline, Deli Cook calendar the Transistor. Having com - school for vocal performance and has a piled and edited all their excerpts, the plethora of experience. If you are inter - brothers find they have a beefy novel ested in taking lessons, stop by the co- and a sequel already on tap. They are op and she’ll get you more informa - currently looking for a literary agent or tion. publisher for this bawdy ‘doomsday novel’ franchise. Call for WFC Owner Art! Space is still available for Deano Bishop, Environment the Owner Art Exhibit Coordinator , has been volunteering to in October. If interest - help a community house-painting proj - ed, please email Jill at August: ect in Morgan Park, organized by [email protected] Gumby Award Winner: Sara Garramone, Front End Clerk Neighborhood Housing Services of Customer Service Award Winner: Jesse Hoheisel, Merchandising Cool Buyer
— Colleen Kelly, HR Manager SEPTEMBER ANNIVERSARIES: smart cookies Jaclyn Bradley, Front End 5 years over 335 years of staff experience! Briana Brewington, Front End 7 years In addition to the quarterly staff ing employees who have been with group of caring employees. When WFC John Freedline Sr., Deli 5 years anniversary list, I wanted to celebrate WFC over 10 years: Darcy Sathers, opened its doors at 610 East 4th Street, Adam Goodwin, Deli 2 years the employees who have worked hard Merchandising Clerk (15 years), Lisa we had over 110 employees. Jahn Hibbs, Produce 5 years to get Whole Foods Co-op (WFC) to its Anderson, Merchandising Manager (13 Throughout some ups and downs, we Colleen Kelly, Human Resources 5 years 40th Anniversary. WFC employees are years), Jim Richardson, Bulk now average 86 employees, and yet we Dolores Meidl, Deli 5 years the best employees in so many ways! Buyer/Receiver (12 years), Debbie have steadily increased sales and serv - Darcy Sathers, Merchandising 15 years WFC employees’ combined current Manahart, Deli Manager (10 years), ices since Fall 2005. WFC employees consecutive years of employment Justin Hemming, Assistant Deli have become smarter, more efficient, OCTOBER ANNIVERSARIES: equals 336 years of service. With 86 Manger/Kitchen (10 years), and Jill and perform at a level that has become Barbara Akre, Deli 2 years employees, that correlates to roughly Holmen, Promotions and Education the standard to which other co-ops Lisa Anderson, Merchandising 13 years 3.9 years of service per WFC employee. Coordinator (10 years). would like to achieve. Our employees Jeffery Greensmith, Produce 3 years All things not being quite equal, there are always striving to provide the best At a recent Management Team meet - Jill Hall, Merchandising 5 years are two employees demonstrating customer service in the Northland, ing, I got the idea for an anniversary Jesse Hoheisel, Merchandising 5 years exemplary dedication to WFC: Sharon which was shown when WFC was voted longevity article when we discovered Julie Kohls, Merchandising 8 years Murphy, our fearless leader, has been Best Grocery Store and Best Retail that the eight person management Rae Lynn Moahan, Merchandising 5 years working at WFC for over 30 years and Customer Service by Duluth-Superior team had over 96 years of collective has been the General Manager of WFC Magazine this year. Congratulations to consecutive years of employment at NOVEMBER ANNIVERSARIES: for over 22 years and Michael Karsh, all of our employees on helping WFC WFC and over 112 years of cooperative Emily Darnell, Produce 1 year Produce Manager, wins second place achieve 40 years as an outstanding nat - and natural foods experience. Hunter Darragh, Front End 1 year with over 20 years of service, 10 years ural foods cooperative! Jason Kokal, Front End 6 years of service as the Produce Manager. Three hundred thirty six years of service Honorable mentions go to the follow - equates to a dedicated highly skilled Jacob McMiller, Deli 4 years Eric Nied, Front End 3 years Justin Petite, Produce 4 years Rachel Corradi, Deli 1 year Jordan Schreiber, Merchandising 3 years Wendy Sjoblom, Deli 5 years GARBANZO GAZETTE A FALL 2010 5 Farmer of the Year news bites ur General Manager, Sharon Fisher-Merritt family. John, along with the bounty. But, comparatively, there For information on PAUL STAMETS ‘ Murphy, often tells the story his wife Jane, son Janaki and his wife are few who know of the “non-farming” STATEMENT ON MYCOREMEDIATION AND ITS about her first time at the Annie Dugan with help from son, Ben activities that The Food Farm engages APPLICATIONS TO OIL SPILLS, log on to Co-op. At the location on and his wife Teri Sackmeister run a in including: OEast 8th St (what we now refer to as vibrant example of what farming can http://www.ted.com/speakers/paul_stamets. the “old, old store”), John was “coordi - (and should) be. This award is given to • The mentoring the Fisher-Merritts html nating” on behalf of the Creative farmers who “practice outstanding land have done for up and coming organic A Energies Management Collective, and stewardship, innovation and outreach.” farmers. Sharon stopped in to ask about home • The beekeeping equipment they allow LEARN MORE ABOUT LOCAL FARMS, birth services in the area. The good novice beekeepers to use. FARMERS AND LOCAL FOOD EVENTS vibes from this conversation led to her Visit the website for the Lake Superior joining the Co-op, running for the • The talks John has given on just Sustainable Farming Association (www.lssfa.org) Board and, eventually, finding a career. about every aspect of running a And John’s partnership in Creative successful organic farming operation. and www.superiorfoodweb.org. Energies (1976 –1988) and time as an • Even the choices they make about A employee of WFC (1988 –2008), result - some of the vegetables they grow, ed in 32 years at the Co-op. From a Co- like Romanesco broccoli and purple REQUIRE LABELS ON GENETICALLY op history standpoint, John has played bell peppers, inspire questions and ENGINEERED FOODS many key roles including coordinating curiosity, offering education The Food & Drug Administration/FDA has day-to-day operations, physical plant extended the public comment period on the Above: “The cauliflower as opportunities Citizens’ Petition from the Truth in Labeling big as your head.” in the Co-op Coalition (www.gmofoodlabel.org) asking for Left: John as an Produce labeling of genetically engineered foods. You can exemplary WFC staffer. Department call the FDA (888-723-3366), write to the FDA Right: John with fellow – far away (FDA, Division of Dockets Management, 5630 farmer Joel Rosen and “the from the Fishers Lane, Room 1061, HFA-30, Rockville, van.” farm itself. MD 20852), or comment online at It is for www.regulations.gov. All communication should reference Docket No. FDA-2010- these reasons and more that The Food Anyone who has tasted John’s car - P-0081-0001/CP. Farm and the Fisher-Merritts are rots or seen the cauliflower as big Farmers of the Year. Those activities A maintenance, projects guru and long- as your head knows about the delicious that we see as “non-farming”, the time supplier of outstanding vegeta - food The Food Farm produces. Anyone Fisher-Merritts see as one part of the ORGANIC MANIFESTO bles. who as worked with John long enough larger whole that is The Food Farm. By by MARIA RODALE Many of our shoppers and Owners knows the 10,000 ways he can use a 2 x paying it forward, they are ensuring our For a preview of Organic Manifesto by Maria know John Fisher-Merritt as “Farmer 4. But not everyone knows about the organic food supply for years to come. Rodale, granddaughter of the founder of John” or “the guy I get my CSA box outreach work that is done each and Thank you to John and his family for Organic Gardening magazine, visit from” or, more recently, “Farmer of the every day at The Food Farm and growing awareness as well as vegeta - Year” as named by the Midwest beyond. www.organicconsumers.org/articles/ bles. Cheers to the Farmers of the Year! Organic and Sustainable Education Hundreds of CSA participants and article_20968.cfm. Service (MOSES). volunteers have felt the fertile soil of A Winning this award should be no the Food Farm between their fingers. surprise to anyone who knows the Over the years, thousands have tasted SOLICITATION POLICY WFC’s Solicitation Policy states: No individual, for-profit business or non-profit business may 2ICHARD 4OSSELAND ,!C solicit funds and/or sell or distribute products ,ICENSED !CUPUNCTURIST on the property of Whole Foods Community Co-op, Inc., without written, advance permission for specific date/s, time and location from WFC !CUPUNCTURE \ #HINESE (ERBS \ 4AI #HI management.” Panhandling is not one of the cooperative principles — please report any such incidents inside or outside the store. Thank you. WWWRICHARDTOSSELANDCOM
#(2)34!, #%.4%2 3 ,!+% !6% $5,54( -.
Feel Better Connect with Life Talk Therapy Expressive Therapy Sandplay Therapy Sliding Fee Scale
Catharine J. Larsen, M.A. Licensed Psychologist 500 Level Yoga Instructor
7622 Bayhill Trail • Dultuh, MN 55807 [email protected] 218.733.9903 6 FALL 2010 A GARBANZO GAZETTE board of board report an educated Board directors by David Helf, Board President & Theresa Koenig, Board Member Alison Champeaux ccording to our board policy at a globally owned business.” INTERESTED IN HOW Ad Hoc Policy Committee “Governance Investment” THE BOARD WORKS? Other highlights: GM Eval Committee A Meetings of the Board of Study Committee We will invest in the Board’s governance “Sustainable and Collaborative Directors, except for closed Term expires 2011 capacity by…ensuring that Board skills, Bloomington.” For twenty sessions, are open to WFC [email protected] methods and supports are sufficient to allow years, the City of Bloomington Owners. If you have an item us to govern with excellence. and Bloomingfoods Co-op Mary Dragich for discussion at the Board have partnered and collaborat - Annual Mtg Planning Among other things we do is to attend meeting, please submit your ed on many initiatives, to cre - Board Recruitment the annual Consumer Cooperative ate a more sustainable com - item in writing by the first Study Committee Management Association (CCMA) David Helf munity. These include green Board President Friday of the month in Term expires 2012 Conference. In June we, along with initiatives and local food. It which you request the [email protected] Chris Edwardson, went to was inspiring to learn about the details Board’s consideration. Such Bloomington, Indiana, and joined over Chris Edwardson of this effort, and we wondered how agenda items will be subject three hundred food co-op managers, Finance Committee this can be done in our community. directors, educators and consultants to time constraints at the Annual Mtg Planning for three days of workshops and meet - “What’s next for the good industry?” Board meeting. Board Finance Committee ings. Michael Sansolo laid out a compelling meetings are on the 4th Study Committee picture of likely changes, and chal - Monday of every month Term expires 2012 The theme was “Love what we do, do lenged us to have “a clear vision of dis - [email protected] what we love.” Our enthusiasm was beginning at 5:30 PM tinction and purpose” for our Member- carried to a new level when it meshed subject to change due to Mark Friederichs Owners. That neatly sums up our work. with nationwide food co-op representa - holidays and co-op events. Mark Friederichs tives. But, there’s more than just shar - “Governance innovations from around Treasurer ing feel-good stories at CCMA confer - the country” featured directors (includ - Annual Mtg Planning ences. We listened, asked questions, ing David) describing things they’ve Finance Committee (Chair) and brought home ideas. been doing that may be worth repeat - Study Committee ing at other co-ops. At WFC, we’re Term expires 2012 The keynote address was given by using ongoing ways of creating an [email protected] “branding guru” Bruce Philp, who orderly transition from the outgoing reminded us that “Most successful David Helf WFC President to the next one. businesses-not just the ones that made President money, but the ones that made a differ - Despite hot and humid weather in Annual Mtg Planning ence-each built themselves around a Indiana, long hours of travel and inva - GM Eval Committee (Chair) higher sense of purpose…” It’s good to sive body scanning, we were inspired Term expires 2011 keep this in mind. by and learned about the innovative [email protected] work other cooperatives are doing Michael Shuman spoke and stressed Theresa Koenig around the country. It affirms what we the great benefits of local: buying, Vice President have been doing, and feeds us new investing in local businesses, with an Board Recruitment Committee (Chair) ways of seeing our job. And our job is emphasis on developing a local food Chris Edwardson, Board, Theresa Koenig, GM Eval Committee to serve with excellence, to keep your supply. He said “Growing evidence Board, Sharon Murphy, GM, David Helf, Study Committee co-op working well and to plan for our suggests that every dollar spent at a Board President. Our CCMA representing Term expires 2012 future. GG 40 years in business. locally owned business generates two [email protected] to four times more economic benefit E-mail questions or comments for the Heather Murphy — measured in income, wealth, jobs, Board at [email protected] Secretary and tax revenue — than a dollar spent Annual Mtg Planning Board Recruitment Committee Study Committee (Chair) Wanted: Board Candidates for September 2011 Election. Term expires 2011 [email protected] Whole Foods Co-op depends on a knowledgeable, passionate and visionary board. Are you ready to give back to your community and ensure Whole Food Co-op’s continued success? We are seeking Owners like you who are ready to take a A leadership role in the creation of the co-op’s future. Please consider running for the WFC Board of Directors. Applications Sharon Murphy, General Manager are available at the Service Desk or online at wholefoods.coop. Whole Foods Co-op Qualified candidates are active Owners of WFC in good standing with a minimum of 90 days consecutive membership, 610 E 4th Street and must have attended two of the 12 most recent board meetings prior to submission deadline. Application deadline is Duluth, MN 55805 August 1st for the September 2011 election. 728-0884/w 728-0490/fax [email protected] WFC web site: www.wholefoods.coop e-group address to communicate with entire Board and General Manager: [email protected] Call 218 728-0884 to leave a call-back request for a Board member. Letters addressed to Board members c/o Whole Foods Co-op, 610 E. 4th St., Duluth, MN 55805 will be forwarded unopened to the Board/Board member. ends statement In Duluth, there is a thriving consumer- owned cooperative that supports, invests and partners to create a healthy community including, but not limited to, a healthy regional food system. co-operative principles 1. Voluntary and open membership. 2. Democratic member control. 3. Member economic participation 4. Autonomy and independence. 5. Education, training and information. 6. Cooperation among co-ops. 7. Concern for community GARBANZO GAZETTE A FALL 2010 7 membership matters building a new foundation by Heather Murphy, Board Member few years ago, the Whole ties to study. Because we are not yet in In addition we will be learning about an of technology to the Northland to Foods Co-op Board of the position to begin our own new proj - organization started by Puget extend our growing season. MSAE’s Directors began a multi-year ect, we are taking this time to learn Consumer Co-op (PCC) in Seattle, WA. organic greenhouse produces an abun - process of engagement and from other communities so we are pre - They established a non-profit called dance of organic vegetables, fruit, Astudy to help us prepare for exciting pared when the time is right to begin Farmland Trust whose mission is to herbs, and flowers throughout the year new possibilities in our co-op’s future. something new in Duluth. secure, preserve and steward threat - using solar and wind energy. Students One of our most important roles as ened farmland in the Northwest. By at the school learn how to grow the For example, we will be studying a non- Board members is to be visionary lead - preserving land for organic farming, plants and teachers educate students profit created by the Community ers for the co-op. It is our job to dream PCC Farmland Trust not only safe - about sustainable cooking and nutri - Mercantile Co-op in Lawrence, KS into the future and prepare ourselves guards local organic farms and con - tion. called the Community Mercantile for the many opportunities that the serves wildlife habitat, but it also sup - http://www.maharishischooliowa.org/ Education Foundation (CMEF). CMEF growth and success of our co-op may ports the continued livelihood of local provides nutrition education that pro - Although it may seem like a quiet year bring. farmers and the farming community. motes personal health and supports for the WFC Board, the excitement http://www.pccfarmlandtrust.org/ For the first two years, we gathered sustainable and local food systems. among us is palpable as we step into information from you, the Owners, and They partner with arts organizations Another venture we will research is the this new phase of our process. We from other interested community part - and a local school to provide a summer greenhouse on the campus of the don’t yet know the details of our next ners, to help us determine the dreams educational lunch program for at-risk Maharishi School of the Age of venture, but we do know we are build - and needs of our community and how youth as well as a comprehensive gar - Enlightenment (MSAE) in Fairfield, IA. ing a strong foundation of knowledge the co-op might partner to help meet den program where children manage Although MSAE is not connected to a that will help us lead the co-op in inno - them. This year, the Board of Directors the garden and sell produce. co-op, many in our community have vative new directions in the future. Stay used that information to help us www.communitymercantile.com/cmef expressed interest in bringing this kind tuned! choose ten projects in other communi - welcome, new WFC Owners!
Libby Gaalaas Gary Gordon Kevin Anderson Sari L. Milinovic Meghan Noonan Steven A. Wick Susan Wiitanen Jackie M. Wilson Steven Smith Denese M. Caine Shelley Matthes Ryan Erspamer Beckey J. Chisholm Bradley C Barrows Winterscheidt Jackie Bartosh Helen Hase Marie Baumann Anne Lasky Sarah Lerohl Carl Savitsky Jan Marie O Malley Linda Bammert Christopher Morton Marlene Greenly Stephanie A. Bird Megan R. Brandt Marguerite C. Daniel J. Murphy Vicki L. Mack Katherine Meyer Phyllis Holliday Laura Star Zelenz Sue Denio Kristin Small Allison Spoelhof Kellie Edgette Peter W. Sailstad Marjorie A. Lindsay Lapinski Janet Louise Mark Pinney Orrin Scholberg Michael R. Toonen Markwardt Joseph S Ripku Ashmore Karen Swanson Kenneth Newhams Kathleen Faye Ray Ellen J Bacon John H Caroline Greer Briana L. Thompson Kara N Skahen Jerome B. Renner Kari Speer Mulleneardley Monica Asher Carrie Bailey Natalie M. Swanson Karl Von Rabenau Brenda E. Emanuel Matthew Leibfried David Kropid Ben Friesen Patti Chuang Kathleen S. Mehr- Susan N. Maher Christine A George Deborah P. Carlson Amanda Marshall Selene Aswell Jensen Dustin D Peterson Jillyan S. Rosenthal Courtney E Shaw Andrea Maus Roscoe H.M. Sara R. Thiessen Dean A Packingham David Whitebird Mayra Gomez Shannon Pearson Hanson Jennifer J. Hill Wallace Heidbrier Kathleen A. Lee D. Wicklander Anne Graves Lisa M. Stotts Melanie A Brenda Enyart Mcdonald Kimberly Siedlecki Dawn Gortsema Kimberly S Wick Halverson Sandeep Bhowmick Barbara R. Goldman Nancy R. Nebenfuhr Carla Luokkala Nathan Mork Megan Gregor Kristelle E. Miller Nicole A. Cartier Jacob D. Nelson Clarence Stariha Elizabeth A Beagan Nathan Adam Kevin G. Keeley Heather M. Bulgrin Joni M. Sanford Jessi Mickelson Barbara Soufflet Bronk Jennifer L. Bowes Sarah A. Jurek Carol B. Beach Kimberly Allen Sherri U Johnson Amber Sadowski Jason T. Wall Linda K. Eng Curtis Bellows Olsen Angela M. Keola Mary Kallemeyn Susan L. Cofer Dana M. Fisk Anastasia Jaros Aj Matthews Lynne Vandeelen Michael Mrozinski Kelly Ann E. Rauzi Madonna Ohse Fiscal Year 2010 Christine L. Greg Johnson Jason Williams Judith Antila Duane Allen Torry L. Harris Shepherd Kim Eisenhuth Cheryl Skafte Robert W. Rindahl, Barbara Flaig Kathryn Marie Borg Fiscal Year 2011 Sean P. Burns Susan Brashaw Anne L Roeser Jr. Sue E Harrington Antonina A. Anikina Kim R. Dansereau Paulette Sahir Andrew P Kimberly J. John Herron Gail Paun Fiscal Year 2010 ended on June 30, 2010 David J. Johnson Maureen Olson Macdonald Hromatka Lisa M. Durene Amanda Geiselhart with 777 new Co-op Owners (130 listed Paul J. Seese Lindsay Jo William Kohlts Amie K. Golcz Michelle Magdsick Jeremy Leblanc here) — just 23 shy of our goal of 800. Can William T. Lucas Tritabaugh Carol A Kari Bruce E. Smith Mark G. Hawkinson Christine Mitchell we reach 800 by July 1, 2011? We’re kicking Joshua Carlson Paul Gustad Linda E. Sarette Sarah Stepec Patricia P. Trousdell Ann Treacy off Fiscal Year 2011 with 53 new Owners Martha Jean Byrnes Mary C. Warnke Lois H. Jenkins Susan Hall Craig Nylander Eric Beyer (also listed here). Welcome! Kale S Derbis Cynthia C Wahl Cammie Jezierski Melissa Anne Molly Debrock Jagoda Wdowiak Brenda Nelson Thor C. Kurtz Heyndericks Mandy Fender
8 FALL 2010 A GARBANZO GAZETTE In Balance with Ayurveda notes from by Bonnie Ambrosi, WFC Owner
he core concept of Ayurveda is You like to be on the move, physically small warm meals at regular intervals, the front that we are part of Nature. and mentally, and you tend more with wholesome snacks if needed to —Briana Brewington, When the balance of elements towards anxiety than anger or depres - keep you from floating away. Front End Manager in Nature changes, it changes sion. The change from summer to Use a good quality oil or lotion to iTn us too, and that balance changes in fall/early winter will affect you the add moisture to your skin. Limit the another opportunity many rhythmic ways. The cycle of the most. time you spend in noisy, brightly-lit, air- to recycle at wfc seasons is one elemental rhythm we all Whereas fiery Pittas find balance in conditioned places and outdoors bare - Aside from our plastic bag recycling, which has respond to. the cool of autumn, and earthy Kaphas headed in very windy weather. Instead, been a great success, WFC will be offering yet Think of the great elements — feel lighter and more energized in seek out warm, tranquil, moist environ - earth, water, fire, air and ether — rising crisp, dry weather, Vatas may find ments for at least a little while each another chance to help you recycle goods and and falling like tides. As summer turns themselves unbalanced by too much day. A steady daily routine is very materials from your household. By the end of into fall, fire (the only element that has air and ether, creating dry skin and grounding for Vatas, though it doesn’t August 2010, Triangle Recycling will have a bin heat) gradually recedes, as does the eyes, muscular tics, gas and/or consti - come naturally. If you do yoga, empha - placed outside the store. element of water, while the tides of air pation, ringing ears, chills, spaciness, size forward bends and long holds. and ether (cold, dry, always moving and and a sense of general nervousness. Whatever your constitution, watch acceptable items include: dispersing) steadily rise. We feel this Proper diet during this season can the elemental tides in and around you clothes / textiles shift in our very bones. But how it help restore balance. Choose warm, to enjoy the play of the seasons, and shoes / boots affects us depends upon our individual moist, earthy foods: root vegetables our part in that play. GG constitutions and lifestyles. and winter squash, spicy stews, fer - jackets / blankets All five elements are present in mented foods like sauerkraut, yogurt Bonnie Williams Ambrosi is a certified belts / purses everybody, but the proportions differ, and kefir, stewed spiced fruit, honey Ayurvedic Health Educator and teaches yoga and ayurveda at several locations. producing characteristic men - and molasses. Avoid caffeine and car - towels / sheets Contact her at (218) 728-9942 or tal/physical types. If you have more air bonated drinks, sugar, and very light, [email protected] or visit her please enclose the following items and ether, that’s called Vata. You are dry foods like popcorn, rice cakes, website at grihastashramiyoga.com separately in a plastic bag: probably thin, and always have been. chips, and even raw foods. Eat three metal pots and pans cell phones/laptop computers inkjet cartridges we are not able to accept: toys, games & stuffed toys household items (blenders, lamps, microwaves, plastic containers) desktop computers, Psychotherapy that honors the whole person televisions, electronics fans, air conditioners, Curran mattresses, box springs Tax Service furniture, pillows Depending on the item, Triangle recycles or resells items in bulk, for example, as rags for 218-720-6000 the automotive industry. Tax Preparation for Regular People Although Triangle is a for-profit company, From W-2s to Small Businesses portions of the profits are donated to United Earned Income Credit Itemized Deductions Cerebral Palsy/Minnesota (UCP). UCP is a tax- Investment Income exempt charity and meets the criteria of the Rental Income Minnesota Charities Review Council. UCP serves Small Businesses: people and families affected by cerebral palsy Contractors, Therapists etc. Corporations and other disabilities in Minnesota through a Frank S. Davis, Ph.D., LICSW variety of programs focused to meet the needs providing Individual Psychotherapy Thomas J. Curran of families and their daily challenges of living Couples/Marital Therapy ~ Family Therapy Enrolled Agent with a disability. 18 years experience Triangle Recycling is open to locating additional 218 428-4432 Frank Stafford Davis, LLC drop-off bins at other commercial or apartment buildings. If you know of a likely spot please contact Triangle directly through the contact information on their website. http://www.trianglerecyclingmn.com/index.html A GARBANZO GAZETTE A FALL 2010 9 grocery gab by Lisa Anderson, Merchandising Manager & Jill Hall, is now HBC Buyer The USDA National Organic Program (NOP) set requirements for food items to qualify as organic and in order to make organic claims or sport the USDA Organic seal on the label, the product has to meet these requirements. Bodycare products, on the other hand, often have the word “organic” in the brand name but do not meet the ingredient requirement(s) to Co+op Deals and the NCGA Bring More Value To WFC Shoppers bear the seal, because the rules for food ast week, you should have our shoppers, Owners and local com - some will continue “while supplies products don’t transfer directly to personal care received two new Co+op Deals munity. last”. As always, we will continue to products. This labeling inconsistency has flyers in the mail. You will n otice print the last day of sale pricing on all created controversy about regulating bodycare NCGA is launching Co+op Deals to products and brands that use the term organic. some changes are afoot for our signs (except for those “while supplies replace the once-monthly CAP sales. sLales flyer, sales signs, coupon books last” sales). Our new Co+op Deals sales will usually WFC has long been a supporter of organic and other materials provided by foods, and since the term “natural” has become run for two weeks, always starting on Additionally, you will notice fresh new National Cooperative Grocers so diluted that it can be found on almost any Wednesdays and ending on Tuesdays. signs in the rest of the store like the Association (NCGA), the national asso - product, protecting organic integrity is more In other words, we will be on a bi-week - new Owner Extras (formerly Member ciation of food co-ops of which WFC is important than ever. Our product selection is ly schedule, not a monthly one. You’ll Specials), Every Day Low Price signs a member. NCGA provides these based on direction given through our Food see more deals, more often, with quar - and the brand new “Cha-CHING!” resources as a benefit of membership, Policy and on what our Owners and other terly coupon books and twice the num - signs denoting special pricing we have allowing us to focus our time and ener - customers buy; no matter how clean, pure, or ber of sale fliers. In-house sales will run found just for you. So what’s the deal? gy on other areas that provide value to organic an item is, we can’t offer it for sale if no for two weeks and/or four weeks, and It’s Co+op, stronger together! one buys it. For years we have carried industry staple brands, such as Nature’s Gate and Kiss my Face personal care products, yet many of these staple brands have now come under scrutiny because of manufacturing processes or simply because the name includes the word “organic”. new products We carry a lot of products that are currently the focus of this labeling controversy because they have proven to be of high quality, offer us a • Himalayan Institute BULK • Udi’s Gluten Free cleaner choice than their conventional – Original & Vanilla Granolas – Neti Mist Sinus Spray counterpart and are desired by our customers. • Smoked Almonds – Neti Wash Silver • Bob’s Red Mill We continuously look for new, reformulated, and – Neti Wash Flu COOL – Gluten-Free Quick Oats certified organic bodycare products to offer our • New Chapter • Silk • Homestead Mills customers. Many of these products come with a – LifeShield Immunity higher price tag, and thus, may be cost – Almond Milk – Potato Pancake Mix • Home Health prohibitive (actual or perceived) by our • Maria and Ricardo’s • Yogi* – Psoriasis Scalp & Body Wash customers. – White Corn Tortillas – Skin Detox Tea • Baxyl While our Food Policies offer a framework for • Nativa Yerba Mate FROZEN – Liquid Hyaluronan our purchasing decisions, the ultimate decision – 2# Loose Leaf Mate is made by you, the consumer. If customers • Greek Gods • Thursday Plantation – Mate Tea Bags want it and it fits in our Food Policies, we will – Baklava Ice Cream – Anti-Fungal Treatment • Natural Nectar* carry it. If we carry the cleanest, most organic- • Udi’s Gluten Free – Cocoa Ladyfinger Cookies • Flora ist, best-ist shampoo in the world, but no one – Pizza Crusts – Milk Chocolate Cookies – Super 5 Probiotic Lozenges buys it, then we won’t be able to sell it, because • Sunshine Burger – Dark Chocolate Cookies • Caribbean Sol no one bought it. Being an informed consumer – Falafel Patties and demonstrating your buying preferences • Nordic Naturals – Onyx Oil sends a clear message to both retailers and • Alexia – Cod Liver Oil For Pets – Golden Opal Oil – Cheddar Bites – Jade Oil suppliers. Look for the USDA Organic Seal on • Natural Grilling Products – Crinkle-cut Sweet Potato Fries bodycare products if you want to make sure – Hardwood Charcoal Briquettes • American Health what you’re getting is truly organic; inform – Hash Browns – Super Papaya Enzyme • If You Care yourself on ingredients and read the labels, just Rollpacks GROCERY – 100% Biomass Fire Starters like you would for food items. It’s important to • WiseWays know what you’re putting into and on your body. • Kettle • Sweet Leaf Tea – Tea Tree Food Powder – Unsalted Potato Chips – Check out the new flavors in – Sandalwood Powder A • Dr. In The Kitchen lower-priced cans!! • Burt’s Bees – Whole Grain Flackers Flax • Chippewa Spring Water – Multicare Toothpaste Crackers – 1 liter Sport Bottles – Rosemary & Savory Flavors – Kid’s Berry Bee Fluoride Free • Kandiyohi Spring Water Toothpaste • Back To Nature – 1 Gallon Distilled Water – Kid’s Orange Wow Fluoride – Harvest Whole Wheat Crackers • Clif Shot Bloks* Toothpaste • Sesmark – Electrolyte & Energy • *Gabriel Facial Care Line – Cheddar Sesame Thins Supplements – 4 New Flavors – Check out this new line of HERBS & SPICES • Annie’s • Stonehouse 27 terrific facial care products! • Frontier – Gluten Free Cocoa Vanilla – Ethnic Cooking Sauces – • EO – Coarse Hawaiian Red Sea Salt Bunnies* 6 New Flavors – Coconut & Vanilla Bath Salts – Coarse Hawaiian Black • Hy-Top • Larabar – Blue Chamomile & Lavender Sea Salt – Distilled White Vinegar Gallons – Cashew Coconut Bath Salts MEAT • Woodstock Farms* – Pecan Pie – Eucalyptus &Arnica Bath Salts • Applegate Farms – Bulk Lemon Eucalyptus Soap – Baby Dills & Whole Dill Pickles • Stacy’s Pita Chips – Spinach Feta Sausage* – Bulk Lavender Shower Gel • Dr. McDougall’s – Garden Vegetable Medley – Bulk Lavender Lotion * Contains Organic ingredients – All Natural Soups in BPA Free HBC (Health & Body Care) **Fair Trade Packaging – 4 Flavors Re-introduced: • All Terrain • Sungold* – Waterproof Bandages • PrimaLens – Pure Sunflower Butter – Sheer Bandages – MultiPurpose Contact Solution – Fabric Bandages 10 FALL 2010 A GARBANZO GAZETTE
keychain and swipe it cannot keep track every time you shop of now 5,700+ Savor the Season at the Co-op. Owners, no matter how hard they try. — Shannon Szymkowiak, Promotions & Education Manager I can hear many of you crying out, “But We hope that you will hange is hard. It doesn’t have to Shannon, why? Why use your card. The be, but it often is. Our habits, MEMBER HOUSEHOLD POLICY are you making us 40th Anniversary logo our routines, our emotional and As a benefit of membership, a WFC Member- carry another card? is a big deal to me mental safety come into ques - Owner may choose to list additional members of his/her household on his/her Why? I always remem - (after all, I am your tCion when we are presented with change. membership account. ber my num - Promotions Manager) I’ve written about this a lot over the years To clarify what individuals may be listed on a ber…mostly…and all and only current in one fashion or another, usually in the Member’s account: of the cashiers know Owners will get a card context of being kind to people who are 1) “Household” is a single residential me! Why?” Well, my with the 40th just starting out on their path to better address and friends, if it isn’t clear Anniversary logo. eating and more sustainable practices. 2) Up to three (3) individuals (no age limit) in from what I’ve already People who become This time, I’m talking about the enlight - the Member’s household may be listed on a Member’s account. written, here it is: Owners from here on ened, progressive and forward-thinking Benefits available to additional individuals on 1) We (hopefully) anticipate issuing out will be issued a WFC-logo card at Whole Foods Co-op Owner. I’m talking a Member’s account include: about you. future Patronage Rebates. These sign-up and will be instructed to use 1) Member discount on special orders. rebates are calculated based on that card every time they shop. We When I started as your Marketing 2) Member-only coupons and Member-only your purchases. If your purchases would love it if all of our current Manager, our Co-op had roughly 2,500 specials. are not accurately assigned to you, Owners would be the positive example Owners. Our filing system was loose 3) Member cost to attend WFC public you miss out on money. A swipe of this very necessary change. Savor classes. and our cashiers could probably call card ensures accuracy. You don’t this season of change. the vast majority of our Owners by Rights and responsibilities related to additional individuals on a Member’s account have to remember your number, Change Is Good Cookies name — their kids and dogs, too. We include: your household members don’t 3 C All-Purpose Flour knew most of your member numbers have to remember your number, 1) Only the first person name on the stock OR Gold-n-White Flour by heart. Although I wasn’t quite sure certificate/subscription agreement has a and the swipe eliminates the oppor - 2 t Baking Powder why we bothered because we never vote in Board elections and on other tunity for cashier error in entering matters presented to the Members (one 1 t Salt used them for anything, we sent out member, one vote). that number. hand-written membership cards. 1 C Butter OR Earth Balance Buttery 2) The first person named on the stock 2) As an Owner of the Co-op, you are Spread OR half of each Then, we announced the move. Oh my certificate/subscription agreement owns the stock. Stock may be transferred only entitled to discounts at local busi - 1 C Light OR Dark Brown Sugar goodness. People who shopped at the to WFC and is not transferable to any nesses through the Community 1 C Evaporated Cane Juice Co-op all of the time (who I had other entity or individual. Cooperation Program (CCP). These OR White Sugar assumed were already long-time 3) Any patronage rebate will be issued to the businesses need to see identifica - Owners) suddenly wanted to become first person named on the stock 2 Eggs OR Egg Substitute equivalent certificate/subscription agreement. tion in order to allocate the dis - Owners of the Co-op. Our shiny new count to you. This card is proof of 2 T Milk OR Soy Milk OR Rice Milk building drew in looky-lous by the thou - 4) The first person named on the stock OR Hemp Milk OR Almond Milk certificate/subscription agreement is WFC Ownership. sands and the number of Owners shot responsible for the full amount of any in- 1 t Vanilla Extract OR Maple Flavoring up in a big hurry. I remember printing store IOU as long as the receipt is signed 3) With more and more new Owners, OR Orange Flavoring new Owner’s Manuals about as fast we by a person authorized by a Member to we have experienced abuse of use his/her household account. 1/4 C Walnuts OR Pecans had people signing up. membership numbers. We are rabid OR Pistachios, chopped 5) The first person named on the stock about protecting your information certificate/subscription agreement is AND/OR During this process, we cleaned up the and your membership privileges. If responsible for the full amount of any 1/4 C Dried Cherries files and got the back of the house in check bounced at WFC by a person someone uses your membership OR Dried Blueberries order. Eventually, we had our Owners authorized by a Member to use his/her number and bounces a check or household account. AND/OR logged into our system accurately with charges on your account, you are Approved by Board of Directors on May 27, 2003 paper file back ups. By 2006 when the responsible for that debt. Using a 1-1/2 C (one pkg) Semi-Sweet Community Cooperation Program Updated by management action effective July 1, OR Mini OR Milk Chocolate 2005 card issued only to you helps all of OR White Chocolate Chips (CCP) was implemented, having a cur - Updated by Board action effective July 1, 2006 us protect your investment. rent membership card became neces - As amended by the Board of Directors on March 31, Preheat oven to 350°F. Sift together sary in order for our Owners to take 2008, to be effective July 1, 2008 4) It is true that we have Front End flour, baking powder and salt. Set advantage of savings at other inde - Clerks who have been with the Co- aside. Mix butter and all sugar until pendently-owned businesses in town. op a long time and they know many Soon, we will be sending you a brand fluffy and creamy. Add eggs until well We began to print those cards in-house of you. But we also have many part- spanking new WFC Owner Card in the blended. Add milk and flavoring extract and streamlined that process. time FEnders who work an ever- mail. It has our commemorative 40th until blended. With the mixer running, changing schedule and they simply Then, we became profitable again. Last Anniversary logo on one side and a add the dry ingredients slowly until year, we issued Patronage Rebates barcode on the other. completely incorporated. Stir in nuts, based on our Owners’ yearly purchas - You will receive two fruit and/or chips until blended. Drop es. Accuracy was becoming more and cards and two key fobs, by spoonfuls onto a greased baking more important — dollars were on the which should be sheet or Silpat™ mat and bake for 7–10 line. At this point, we had about 5,000 enough ID for you plus minutes or until golden brown on top. Owners. Purchasing corrections were up to 3 people who live Let cookies cool for a bit before remov - becoming more commonplace for with you, should you ing to a rack or counter for complete Owners who couldn’t remember their decide to allow them cooling. Enjoy with your favorite chilled numbers, who didn’t carry their cards your Ownership privi - beverage or with a scoop of ice cream leges (see the Future Owner cards will and/or who have the same name as look like this. between two cookies. GG another Owner. The time has come for Household Members change. Policy above). Put it in Shannon Shannon is looking forward to your wallet or on your home-grown, homemade crab apple jelly Commerative 40th this winter. Anniversary card.
Area’s Largest Selection of Organic Wines • Over 1,000 hand-picked wines • Knowledgable staff • Large selection of wine racks, stemware, openers, books and more!
Fitger’s Brewery Complex • 600 E. Superior St. • Duluth 218.733.0792 • www.fitgerswinecellars.com GARBANZO GAZETTE A FALL 2010 11 21st Hall oween Party
Sunday, October 31st 4pm – 7pm Inside the Co-op in the Dungeon of Doom at 610 E 4th St Free and open to the public Games & snacks for the children, music & fun for all.
610 East 4th St • Duluth 218/728-0884 www.wholefoods.coop Open 7am–9pm everyday 12 FALL 2010 A GARBANZO GAZETTE Eat Local Challenge recipe contest was a terrific year for our third Eat Local 2010 Challenge. We had IT’S TIME FOR THE WFC more people signed up to take the Challenge in the first hour of the Midsummer Food LOCAVORE CHALLENGE Fest than we did for the whole first year of the Challenge in 2008. Recipe packs were RECIPE CONTEST! handed out and many conversations were started with the Eat Local Challenge. Conver- In past years, the Locavore Recipe Contest was conducted before the Eat Local Challenge. This year, sations about our local foodshed, gardening, we are asking you to provide us with recipe(s) you developed during the Challenge. All recipes submitted for the contest will be published in the Annual Recipe issue of the Garbanzo Gazette using local ingredients in the kitchen and (Winter 2010/11) and three will be selected as winners (see below). more took place between people who would - n’t necessarily connect. It was a great gather - All recipes will be judged the first week of October by a panel of Co-op Staff Judges. The winners of ing around a metaphorical dinner table. each category (Best Tasting, Most Local Ingredients Used, Most Kid-Friendly) will receive a $50 WFC We had several new local suppliers this year Gift Card and bragging rights until next year’s Locavore Challenge. All entry forms and copies of at the Food Fest, but we would be remiss if recipes must be received no later than Friday, October 1 at 9 pm. Good Luck! we didn’t mention our partnership with the local PBS affiliate, WDSE. Through their NAME: cooking series, “WDSE Cooks”, Juli Kellner ADDRESS: and her crew gathered cooks using local CITY, STATE, ZIP: ingredients from all over the Northland for PHONE NUMBER: the brand new “L is for Locavore” program. WDSE also generously shared select recipes EMAIL: from that show with us for this year’s Eat Local Challenge recipe packs. Thank you! RECIPE NAME: In the Eat Local packets, we encouraged peo - SERVES: ple to try new things in the kitchen and to OVEN TEMP (if applicable): share the successes through the Locavore Challenge Recipe Contest. A contest form RECIPE INGREDIENTS (List each recipe ingredient with specific variety used, exact measurements or was included in the packets, but we want to weights, and in the order used). Although ingredients may not be available locally year round (fresh remind those of you who have not turned in basil, for example), all ingredients (except alcohol)must be available at Whole Foods Co-op! : your recipes to get hoppin’. You have until October 1 to get your recipes turned in. Good luck!
RECIPE INSTRUCTIONS (attach additional sheet as needed):
Tomatillo Salsa RULES & REGULATIONS:
These jars of tomatillo salsa, 1. All entry forms and copies of recipes must be received no later than Friday, October 1 at 9 pm. each one filled with sunshine and memories. Entries may be mailed, dropped off at Customer Service or emailed to They are all solar batteries [email protected]. worthy of tax credits and government subsidies. 2. Any type of recipe may be submitted, but the recipe must be original, unpublished and may not One hundred and eighty-six thousand miles have previously won any award or prize. Multiple recipes may be entered so long as each one per second, is entirely unique and complies with all other rules. photons, brought to a standstill 3. in a vacuum sealed Mason canning jar. By entering the Contest, entrants agree to assign their intellectual property rights to WFC and permit WFC to use the entries in any media, including the Internet, for commercial, Open the pantry door slowly, promotional or any other purpose whatsoever. Entrants who do not agree to this use should The light will hurt your eyes. not enter this Contest. All recipes submitted will be posted on www.wholefoods.coop for Welding goggles may help. viewing and will be made available in written form as resources for future Locavore In spite the darker half of the year, the kitchen Challenges. glows each meal is prepared. 4. Each recipe will be judged on taste, number of local ingredients used and ease of Our friends and family auras grow, preparation/practicality of preparation. fed by the sunshine meal shared. 5. Three prizes will be awarded: Best Tasting, Most Local Ingredients Used, Most Kid Friendly Store-bought’s ok but is weak on memory flavor: Entry in this contest constitutes permission for WFC to use Winners’ recipe(s), name, hometown, Spring planting in new sunshine, likeness, photograph, and statements regarding this contest for editorial, public relations, seeds and seedlings, promotional and advertising purposes in any media, including the Internet, for any purpose Summer watering and thunderstorms, whatsoever on behalf of WFC without compensation beyond prizes won. half the equation for life as we know it, Carbon mulching and composting, I agree to the Rules & Regulations above: part of the other half. Signature: Date: Weeding and eating the greens, A joy of meditation and slow food in a fast Printed Name: world. Fall harvest pride… and putting by for the Questions may be directed to Shannon at 728-0884 x 181 or [email protected]. winter. Precious memories, how they linger... We have seen the light, th It glows under our pantry doors at night. 610 E 4 St, Duluth, MN www.wholefoods.coop — D. M. Pagenkopf GARBANZO GAZETTE A FALL 2010 13 fresh perspective how about them apples?
e all have eaten Red Pink Lady Cameo apples take sides Delicious apples and maybe even given them to • Because of this apple’s pretty pink • A relatively new apple, and well worth Barbecue season is coming into the our favorite third grade color and because one of its parents tasting! home stretch. One of the things I love Wteacher as a gift. But what do you really was the Lady Williams apple it seems most about outdoor cooking is the side • The Cameo variety is a heart-shaped like an obvious choice. know about the apples you eat? apple with a flavor that is sweet yet dish that accompanies whatever you ® are grilling. For example, did you know that the Red • Pink Lady was developed in the tart, its crispy texture is comple- Delicious is the number-one selling 1970s by John Cripps in Western mented by its very thin skin. One of my favorites has always been Australia, and is a cross between apple in the US, followed by Golden • Cameo is a year-round crunchy baked beans. The other night I was Golden Delicious and Lady Williams. Delicious, Gala, Fuji and Granny variety. delighted to be introduced to some of Smith? Or, that: • Pink Lady ® is a trademark; the actual the best baked beans I’ve ever had. variety name is Cripps Pink. To Honeycrisp They were vegetarian and had just the • They were first called a Hawkeye right amount of sweet to heat. (probably since they were developed preserve the premium appeal of Pink • Crossed with Macoun Apple (a great ® in Iowa) before Stark Brothers Lady , about 65 percent of the pie apple) and Honeygold Apple at My friend didn’t have the recipe written Nurseries purchased the rights and production that does not meet the the University of Minnesota. down so we adapted a quick and tasty ® required standards for Pink Lady is one from this one on www.cooks.com gave them their now well-known • Honeycrisp apples can store three to name. sold as Cripps Pink instead. The and came up with a winner. distinction is primarily made on color four months in the refrigerator. • They have five distinct points on the intensity and the sugar/acid balance • About its flavor its been said “The barbecued baked beans bottom of each apple? for which it is known. balance between sweet and tart 2 (16 oz.) cans Pork & Beans (drained) What about some of your other Pippin utterly seduces your taste buds”. or Vegetarian Baked Beans favorites: 3/4 C Barbecue Sauce • This was not first grown 1/2 C packed Brown Sugar Fuji by a hobbit from Lord of 1 Tart Apple (peeled, cored and the Rings. • Did you know that it is named after chopped) we used Pink Lady Mount Fuji (a mountain located this month’s tidbit • A green antique Apple varieties range in size from a little 1/2 small Onion (chopped) southeast of Tokyo, Japan)? American apple, it is 2 T Golden Raisins making a successful larger than a cherry to as large as a • Or that Fuji apples are a combination grapefruit. There are apples that have an 3 strips Bacon (optional) of two varieties: Red Delicious and American comeback. In a 1 1/2 quart casserole, combine the Ralls Janet. aftertaste of pears, citrus, cinnamon, • This large, roundish drained pork and beans, barbecue apple has green skin and cloves, coconut, strawberries, grapes • They’ve only been available in the US and even pineapple! sauce, brown sugar, apple, onion and since the 1980s. russet top that turns a raisins. Arrange the strips of halved greenish-yellow when bacon over the top of the bean mixture • Although Fujis are good baked or fully ripe. Its white in the casserole. Bake uncovered in a frozen, due to their crisp texture and aromatic flesh is tender and juicy. 350ºF oven for 50 to 60 minutes or very sweet flavor, they are best suited McIntosh • There are many varieties of Pippin; until bubbly. Makes 6 to 8 servings. for eating fresh or in salads. • If you like Cortland, Empire, Macoun the two most widely recognized are and Spartan apples, you should You may want to double the recipe, as Newtown Pippins or Cox Pippin. Granny Smith thank their parent, the McIntosh. these are wonderful for lunch over the • The Pippin is recognized for its next few days. Like many cooked • Yes, there was a Granny Smith. • This famous northeastern apple has excellent apple flavor and is dishes, the flavor gets better after a • Mary Ann (granny) Smith developed white, tender, crisp flesh that’s considered one of the best dessert couple days in the fridge. the Granny Smith from a chance uniquely spicy, highly aromatic and apples. seedling found in her orchard. very juicy. References this issue: Apple coleslaw, http://allrecipes.com; • Granny Smiths are great in salads • They are great for sauce. www.allaboutapples.com; because their tart flavor nicely • These are best eaten in the early part www.americancameo.com/; complements sweeter vegetables and of the apple season, as they don’t www.honeycrisp.com; www.the4cs.com they keep their white color after they store well for long periods. being cut. © 2010 Organic Options happy 40th birthday!
or WFC Owners, there is an Annual • Special deals for Owners every day in the Report tucked inside of your home-deliv - store. Watch our Facebook page or for special ered Gazette. You will notice that this signs in the store for these super great deals. year’s Annual Meeting is kind of a big • An Owner-created art show in our beloved Fdeal. In addition to the usual delicious meal and Brewery Creek Overlook (BCO –a/k/a “the camaraderie, there will be opportunities to seating area”) look at some Co-op archives, and share your first-time WFC experience, followed • Kyle Maunu’s collection of Co- by a dance. op logo memorabilia During the entire month of • WFC archival materials on October in the store, there will display and of course, also be many celebratory FURNITURE REPAIR • Anniversary Cake activities. First is Owner • Custom Built Furniture Appreciation Month, tra - Please stop by often during • Chair Seat Weaving ditionally held in October, October and celebrate 40 which is also National Co- years in business and 5 • Japanese Shoji Screens op Month. How fitting great years at our new loca - that we celebrate our birth - tion. Without you, none of GREY DOFFIN day in October! There will also this would be possible. 726-0395 • Duluth, MN be: —Since1974— 14 FALL 2010 A GARBANZO GAZETTE WFC-U Fall Class Listings September – December 2010 dish, and a dessert too! With your new Anti-Inflammatory selections that would be a great fit with September knowledge you’ll be able to impress your Thanksgiving dinner. A minimal your friends when you tell them, “It’s Cooking cost of $10 will reserve your spot as the Healing with not delivery… it’s from scratch!” Instructors: Heather Pitschka and group size is limited. Homeopathy: Jodie Cope Remedies for First Aid October Wednesday, October 27, This is how we roll… two Instructors: Debbie Manhart and Instructor: Jayson Bixler 6:00 – 8:00 pm A Taste Of The Orient Barbara Akre Tuesday, September 14, In this class you will learn about how Instructor: Robert Giuliani Tuesday, November 9, 6:00 – 8:00 pm some foods you eat could be causing Tuesday, October 5, you to experience inflammation, and 6:00 – 8:00 pm Homeopathy is a natural form of medi - 6:00 – 8:00 pm what this means for your overall health. Our deli staff is back, and on a roll cine that stimulates the body’s innate You will also learn what some of the again. This fall their “This Is How We ability to heal itself gently, rapidly and If you’re a fan of Asian cuisine, this is top anti-inflammatory foods are, and Roll” class will feature Kaiser rolls, reliably. This class is an introduction the class for you! Chef Robert Giuliani enjoy a four-course anti-inflammatory homemade tortillas, from-scratch into the dynamics of classical homeop - will take us on a tour of the Orient with meal! fettuccini noodles, and more! Come athy and how to heal homeopathically stops in Thailand, China, Japan, and hungry and ready to participate in this for first aid situations. The lecture will more. This class will cover some popu - hands-on class. also cover the central philosophy and lar dishes as well as provide you with November history of homeopathy. The evening will recipes that you can take home and conclude with a demonstration of the prepare yourself. After this class, your Caribbean Party Food Easy as Pie! uniqueness of each person’s condition. next craving for Asian food won’t mean Instructor: Lyndon Ramrattan Instructor: Katie Toumi Please come prepared to interact and take out — but cooking in! Wednesday, November 3, Thursday, November 11, ask questions so that we may all learn. Table For Two 6:00 – 8:00 pm 6:00 – 8:00 pm The fall holidays are fast approaching, Preserving Your Instructor: Mary B. Newcomb If holiday entertaining has you stressed, perhaps a culinary visit to the and we all know what that means…pie! Garden Fare Wednesday, October 13, Caribbean is what you need. In this WFC baker Katie Toumi will demon - Instructor: Bonnie Brost 6:00 – 8:00 pm class you will learn some basic strate how to make baking pies from cratch a snap. She’ll also be putting a Wednesday, September 22, Keeping things interesting when cook - Caribbean dishes that can liven up your s 6:00 – 8:00 pm ing for one or two can be a challenge. party food repertoire any time of year. unique twist on old favorites like Come learn simple ways to prepare a You will also taste several curries and pumpkin, apple pie, and even the basic Are you stumped over how to preserve week of tasty meals using seasonal and salsas to spice up your fall season. piecrust! So whether you need a pie your harvest? This class is for you! local foods. Recipes will include Wild This class will include some student baking introduction or just a refresher, Among the topics covered will be food ou won’t be disappointed! Rice Squash Soup, Caribbean-Style participation and lots of fun as well. y safety to prevent food-borne illness Squash, Rice and Kale, Latin American Come hungry! from the foods you preserve, canning Bean Stew, Zucchini Rice Frittata and Gluten-Free Baking basics and tips on freezing as well. more! Gluten-Free Instructors: Heather Pitschka and Bonnie will also review several food- Jodie Cope dehydrating options. With demonstra - Tour de Taste tions of a tomato soup, a zucchini rel - The Vegta – Table Instructors: Your Promotions and Tuesday, November 16, ish recipe, and a pumpkin leather Instructor: Jill Holmen Education D-Squad 6:00 – 8:00 pm recipe, this class is sure to please all Thursday, October 21, Thursday, November 4, Does navigating the gluten-free baking winter long. 6:00 – 8:00 pm 6:00 – 7:30 pm world have you ready to surrender? Then come join Heather and Jodie to Vegetarian cooking is especially deca - Back by popular demand! Does Celiac Pizza, From Scratch! learn how to make both savory and dent in autumn, whether you're a dedi - Sprue or Gluten Intolerance leave you Instructors: Chris and Meg Rubesch sweet baked goods using only one cated Herbivore or an occasional veg - stumped for dinner or snack ideas? gluten-free flour per recipe! The class Tuesday, September 28, gie-option diner. Join Jill in creating Would you like to taste some of the will focus on using almond and 6:00 – 8:00 pm classy Vegetarian dishes that are not gluten-free products the co-op offers? only tasty, but also nutrient-rich and coconut flours. Naples, Sicily, New York, and Chicago: If so, please join us as we navigate the easy to prepare. Learn the basics of they all stake claims on the delicious gluten-free products in the store, taste Vegetarianism, the how-tos of meat pizza pie, but who makes the best some along the way, and help you find substitution and ways to adopt a satis - pizza around? In addition to learning delicious alternatives that won’t leave fying, more plant-friendly menu into about the history of pizza you will learn you twisted up in knots. This time your daily routine. how to use pizza as an appetizer, main around we will focus on gluten-free
Residential and community based architecture that is unique, energy efficient and conservation minded Wagner Zaun Architecture 218 733-0690 www.wagnerzaun.com GARBANZO GAZETTE A FALL 2010 15
December and pumpkins from seed and has an Lyndon Ramrattan Registration: extensive vegetable garden. She needed Lyndon is from the Caribbean Islands 1. In person: Go to the CSC to learn how to preserve her garden of Trinidad and Tobago. He has lived all (Customer Service Counter) and let Holiday Entertaining fare and is happy to share her experi - over the Caribbean and his personal them know which class you’d like to the Easy Way ence with others. style of cooking reflects a fusion of all sign up for. Cash, check, credit Instructor: Robert Giuliani the elements that makes the Caribbean Jodie Cope card, and WFC gift cards are so unique. He is the host of the Wednesday, December 1, Jodie is a licensed Acupuncturist at the accepted. Caribbean Roots Radio Show on KUMD 6:00 – 8:00 pm Healing Point of Duluth and a student Duluth Public Radio 103.3 FM and 2. By phone: Please call 218-728-0884. at the Institute of Integrative Nutrition. Holiday parties can be a lot of fun, but often offers recipes, drinks and cooking We do need payment at the time of hosting one can sometimes be a night - Robert Giuliani advice for Caribbean styled recipes. He sign-up, so have your credit card mare. Chef Robert Giuliani will share After attending the Art Institute in is also a past employee and current ready. some of his favorite cocktail party Owner of the Whole Foods Co-op. Minneapolis, Robert headed to the 3. On line: This option will be foods that are a snap to make and deli - Culinary Institute of America in Napa Chris and Meg Rubesch available mid-August 2010. Have cious to eat. With some of Robert’s Valley. Here he learned about wine, Chris and Meg Rubesch are Duluth res - your credit card ready and log on to recipes in tow, you’ll have no trouble restaurant management and cooking idents and enjoy cooking almost as www.wholefoods.coop to sign up when friends and family come knocking from master chefs from around the much as they enjoy the outdoors. They for your class. at your door. world. Since then, he has worked at spend much of their time training for several restaurants including The 4. Please make sure to provide a and racing Ultra-Marathons, backpack - Instructor Bios: Marshall Fields Cafe, Martini Blu, Joe’s phone number where we can reach ing, and snowshoeing with their dog, Barbara Akre Garage, Kozy’s Steaks and Seafood and you if your class is cancelled. Sundari. Barbara Akre has enjoyed cooking and Hell’s Kitchen. Kate Toumi Fees and Cancellations: baking ever since she began 4-H over Jill Holmen summers between elementary school Kate has been a staple of the Fog City 1. Classes (unless otherwise noted) Jill has been playing with food for as years; her siblings still tease her about Deli kitchen for 2 1/2 years. Prior to the are $25 or $20 for Whole Foods long as she can remember. A 16-year all the practice apricot-almond upside- co-op, she worked in various restau - Co-op Owners. Vegetarian and a 10-year Co-op veteran, down cakes they had to eat before the rants and in catering for 8 years. (She’s she hopes her love of the plant-based 2. In order for us to accurately prepare Indiana State Fair finally ended the not one to brag, but is also an impec - menu and her tasty recipes will illus - for the number of students, you streak. Her current focus is a boule - cable baker to boot). Kate believes trate that vegetarianism is so much must register 48 hours prior to the vard vegetable garden, and she's hop - appetizers are totally underrated, don’t more than “rabbit food.” class you wish to attend. ing for another long, warm fall to get enough attention in the home extend its contributions to fall and win - Debbie Manhart kitchen, and are crazy fun to create as 3. Classes and lectures must have a ter cooking. Over twenty years ago, Debbie started well. minimum of 6 students signed up 48 hours in advance in order to Jayson Bixler her career in the food service industry by completing a 3-year chef’s appren - Class Instructions: take place. If there are less than 6 Jayson is a graduate of Northwestern ticeship. She enjoys sharing her gour - students registered, each student Academy of Homeopathy, a four-year 1. Please be on time! Late arrivals are met food secrets, revealing how to will be called by WFC and informed clinical program for homeopathy. He disruptive to the instructor and make delicious dishes in a short of cancellation. has recently started his private practice other students. amount of time, and how to do so in Duluth but has been studying and 4. Refunds or class credits (to be used without feeling frazzled! Currently our 2. Anyone arriving more than 10 applying homeopathy for the last 10 within the next three months) will in-house Deli Manager, Debbie brings a minutes late will, unfortunately, not years. He continues his education with be given in full if we cancel a class broad level of expertise to the table. be allowed into the class and will be or if you cancel your registration 48 those most current in the field. Jayson counted as a no-show. obtained his BA in Sociology in 1993 at Mary B. Newcomb hours in advance. 3. The classroom is open at least 15 the University of North Carolina at Mary-B. Newcomb has been cooking 5. No refunds will be given for minutes before each class. Asheville. from her garden for more than 35 cancellations received after the 48- Bonnie Brost years. She frequently entertains and 4. Upon arrival, please go to the hour deadline or for no-shows. encourages young families in their Customer Service Counter where Bonnie is an avid gardener who Happy Cooking! quest to learn how to eat simple foods you will be escorted to the received her Certification in Master beautifully and tastefully prepared. classroom. Food Preservation from the University of Wisconsin - Extension in August Heather Pitschka 5. A staff member must accompany 2009. She is also a registered dietitian Heather Pitschka is a registered dieti - all class participants when they are with the SMDC Heart to Heart pro - tian and certified diabetes educator. not on the sales floor. gram and has provided many nutrition She currently works at SMDC in both If you have any questions, please con - education classes that have demon - the Diabetics Center and the Duluth tact Chris Rubesch or Jill Holmen at strated recipes for healthy eating. Clinic Sports Medicine Department. 218-728-0884 or email Bonnie starts her tomatoes, peppers [email protected]
Let us get you moving again
Expertise in managing:
ƒ Rehabilitation of non-operative musculoskeletal pain syndromes ƒ Acute and cumulative trauma from work, sport or play ƒ Motor vehicle related trauma ƒ Occupational disease assessment and diagnosis ƒ Fitness for duty & return to work coordination ƒ Hands on care utilizing osteopathic manual medicine techniques
Lakewalk Building, 1420 London Road, Suite 102B www.occmanmed.com (218) 724-6000 16 FALL 2010 A GARBANZO GAZETTE summertime co-op antics
Left: Wendy and Debbie from the Deli getting corn on the grill for you. Right: Look at Grassroots Farm’s bounty! Jahn Hibbs, farmer, looks on.
Midsummer Food Fest 2010
Kelly from the Merchandising Department lends a hand to the Deli making smoothies. Third Street Bakery having some fun. Jessica and Amanda keep smiling, even during Thank you Sam, for the delicious cookies. technical difficulties.
Even with a downpour, Grill Wars was a success. Kate, Shannon, Debbie, Jill & Chris were your grill team this year.
Chris serves it up during Hemp History Week. Grill Wars 2010 Hemp History Week
back 40 Winter 2010 — Michael Karsh, Produce Manager
his year’s local season has food production beyond the circle of growers now who are just moving out This local season has also seen a been one of the strongest on our Northland community has already onto their own land for the first time; a growth in Northland growers using the record for WFC, in all ways: manifestly benefitted food capacity brighter future for family farms! same infrastructure to distribute pro - volume, variety and duration. within our region, and not just that duce up the shore, and even to retail Our produce warehouses have also TOur Locavore Challenge was made eas - portion that arrives at 610 E 4th Street. co-ops in the Cities. This later part of seen an increase in their sourcing abili - ier through increased supplies of staple the year will see an experiment in sea - We have had the pleasure of working ties, and it has happened that, when and impulse items from our region, a son extension from our Iowa growers, with many Amish growers from Iowa, we miscalculated our own ordering, we fruit of success in sourcing over the so keep your eyes open during the win - Wisconsin and Minnesota to supply received something from one of our last two years. The good news is, the ter months for greenhouse grown veg - things like cucumbers and tomatoes, own Amish farmers from Co-op story is certainly not over, nor the com - etables at a time when they would new potatoes and peppers well before Partners Warehouse, the ones who plete plot details yet known as the most certainly be coming from the those in northern Minnesota would be handle the direct shipments to our questions and number crunching done west coast or south of the border. What mature, sending our purchasing dollars store! The demand we generate in during the summer months translate a welcome change it will be when all into established communities practic - Duluth has ripple effects for other retail into a whole new potential flush of we typically have available from local ing sustainable agriculture, and at a co-ops that are able to piggy-back on offerings. suppliers are rutabagas, potatoes and higher rate of compensation than they our pallets coming out of places like carrots? Stay tuned! Probably the most debated issue typically find at produce auctions or Cresco, Iowa, and so also are able to around WFC’s local program is the def - even dealing with produce warehouses. support agricultural capacity closer to Michael Karsh is the Produce Manager at Whole Foods Co-op, where he has worked inition of a 300-mile radius for what we Another common element of their home. Besides produce, the volume of for the past 20 years in various positions. will call local. Whatever competing farms is division of labor with children, sustainably raised eggs and some A transplant from the Twin Cities, he is an ideas and concerns may be weighed who then learn how to be our growers items in the bulk aisle available at WFC avid parent, cook, and organic gardener. out in this regard, our investment in of the future. We actually have several have benefitted from this expanded Through his work at the Co-op he has developed markets for local growers, with an sourcing. emphasis on organics.