16 WINTER 2011-12 A GARBANZO GAZETTE

Yer co-op nabbed the Spicy Spirit award at this co-op outreach year’s United Way Chili Cook-Off. Ain’t they good lookin’? Served with asian- inspired ribs, the kale kimchi and ssamjang make a delicious meal.

The following two recipes are from the use a two-quart Lexan container with a One Vegetable, One Community Iron tight-fitting lid). Kimchi will be ready to Kale Chef Cook-off , August 6, 2011, at the serve after an hour, but better after two Midsummer Food Fest at your Co-op. days. Store, lidded, under refrigeration Thank you Chester Creek Café for sharing for up to two weeks. your recipes with our readers! Kale Kimchi Kale Ssamjang —Chef Bruce Wallis —Chef Bruce Wallis • 3 quarts chopped kale • ¼ c rice flour Halloween 2011 and your WFC goblins • 2 quarts chopped Napa cabbage • 1 c miso • 1 c sugar • ¾ c Sriracha sauce • ¾ c sambal oelek CHUM’s • ¼ c kosher salt Rhubarbara • 1 c honey makes an • 2 c shredded carrot Annual Meeting registration super-squad: Lisa appearance • ½ c sesame oil Anderson, Andy Theuenick, Amanda Borgren, • 2 c thinly sliced green onion at your Co-op. • ½ T red pepper flakes • ¼ c minced garlic Dale Maiers & Shannon Szymkowiak. • 2 T whole mustard seeds • 2 c chopped kale, packed • 3 T fish sauce • ¼ c toasted sesame seeds • 3 T tamari Bring four quarts of salted water to a • 2 T sesame oil boil. Quickly blanch kale (about 45 sec - • ½ c rice wine vinegar onds), remove, and shock in ice water. • 2 T sherry vinegar Drain and squeeze out excess moisture. • 1 T sambal oelek Combine blanched kale with remain - ing ingredients in a food processor and Place greens in a bowl and sprinkle with process until a slightly chunky sauce is sugar and kosher salt. Let rest for an obtained. hour to draw out the moisture. When greens become limp, toss and taste. Awesome They should taste sweet and salty, but if attendance at the they are excessively salty, rinse slightly. Annual Meeting this Mix with remaining ingredients and year: great job pack into an appropriate container. (We Owners!

back 40 extending our reach by Michael Karsh, Produce Manager

ack in October of this year I re - While common wisdom might be hosting a wedding), which houses the And from “Dr. Karsh”, we have a fast way ceived an invitation from a that all Amish agriculture is chemical community’s box supply, provide ice- to use of left over rice and a few vegeta - group of Amish farmers to free, in fact the use of chemicals is not cooled storage (the ice room was still bles from the crisper. come to their community and uncommon, though certified organic 1/3 full after the heat of summer) and Bvisit at the home of Jonas Hochstetler. growers are a strong and increasing staging options for the ever-expanding Curried Zucchini Croquettes Our relationship with these growers portion of the farms. Many of the grow - circle of growers. We may crunch num - —Michael Karsh, Produce Manager & grew directly out of a desire to increase ers, like Harvey Lambright of Lime bers on expected demand, but the in- WFC Owner the overall volume of local produce that Springs, IA, have large mixed opera - ground water/boiler system stokes the • 3 c cooked brown rice, preferably was purchased, as well as to expand the tions including beef cattle, pigs, grain growth of those early tomatoes. They short grain range of offerings. As our business and sweetener production in addition may be sending semi-truck loads of • 1 large zucchini, unpeeled and finely grew, especially after our relocation, we to produce; throw in some timber furni - pumpkins and squash to Missouri, but shredded soon found that we were sending ture and you have a quick snapshot. Di - they are increasingly putting in greens, • 1 medium carrot, washed and finely • money out of our region for things like versified and responsive operations are lettuce and all manner of vegetables for shredded corn, melons, tomatoes, etc… early, late the norm, with a number of growers us. Like many of our growers, they have • 1 clove garlic, finely minced and during the height of the season that producing items they may have never also been inspired by Eliot Coleman’s • 1 c Gluten Free flour mix or regular we could better direct to support and eaten before because of our ready mar - work in season extension, with several wheat flour build up a regional food production in - ket. We have also been diversified in having attended his presentation at • 1 t salt frastructure. our offerings at WFC because of our re - Seed Savers some years past. • ½ t curry powder From the first cold letters we sent to lationship, including the sorghum of - WFC has benefitted from working • 2 eggs organic certification associates fered next to the maple syrup here in with this group of folks, who have much • 2 T oil throughout the state we began working the store. in common with our own farmers close relationships with growers mostly in the As with all of our growers, creativity to hand: ingenuity, honesty, hard work Combine all ingredients in a large bowl, Harmony, MN, and surrounding area. is required to maximize production and and a healthy interest in sustainable fu - mixing well to combine the eggs. Scoop We have enjoyed the produce and small work with limited resources. We often tures for their families. Sitting around out in small balls and flatten into shape talk from these growers fo r— in some think of absence of electricity and use Jonas’ massive kitchen table, under the on a 375º F oiled skillet. Fry, flipping as cases —4+ years and had never had the of cars as a barrier, but through cooper - polished metal disk that would hold a needed to brown on each side. Served opportunity to meet face to face. In our ating with others on the periphery of lamp come twilight, with growers rang - hot, they are great w/ cheese, salsa or learning curve we found that while we the community these growers are able ing from 25 years old to three times most any dish as a side. They make sent letters to many growers, the over - to coordinate orders and make their op - that age we looked ahead to the 2012 nice cold snacks as well! Makes 14-18 whelming response was from Amish erations mesh with our admittedly high- season, talked varieties and quality and depending on sizing. growers who sought better markets for tech approach. We may have to what WFC would be offering from their their products than produce auctions coordinate with a courier to pick up fields as our shoppers continue to sup - and consolidators like Organic Valley product, but facilities like Jonas’ beauti - port local and regional growers in were offering. ful packing shed (recently cleaned from greater numbers! GG PRSRT STD U.S. POSTAGE PAID DULUTH, MINNESOTA WINTER 20 11-12 DULUTH, MN PERMIT NO. 492 610 East 4th Street GARBANZO GAZETTE Duluth MN 55805 Address Service Requested

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FITGER’S | 600 E SUPERIOR STREET | DULUTH, MN | WWW.TRAILFITTERSDULUTH.COM 2 WINTER 2011-12 A GARBANZO GAZETTE management report by Sharon Murphy, General Manager

TREATMENT OF CONSUMERS GARBANZO The General Manager will not be disrespectful nor fail to respond to GAZETTE customer concerns. Accordingly, the General Manager will not: Operate without a system for soliciting and considering customer opinion re - Published by Whole Foods Co-op garding preferences, product requests, complaints and suggestions. 610 E. 4th St. • Duluth, MN 55805 Allow an unsafe shopping experience for our customers. (218) 728-0884 • fax (218) 728-0490 www.wholefoods.coop Board Policies/Executive Limitations Policy B8 STORE HOURS: long with responding to cust- cent said WFC is meeting their needs 7 am – 9 pm every day omer comment cards, phone well or very well compared to 95 per - Ownership Investment: calls, emails and questions cent who said they are satisfied or ex - Sharon Murphy, General Manager since from customers in the store, I tremely satisfied with WFC as a whole. 1988, attended first CCMA in 1988, Gazette $100 per voting membership contributor since 1978. Still never gets the Ainterpret compliance with the above This gap suggests that shoppers seem last word Further ownership information is Treatment of Consumers Policy to in - to value the existence of WFC slightly available at the Whole Foods Co-op. clude studying and incorporating themes more than they rate the services deliv - from shopper surveys into improve - ered. The observed gap between satis - • More dynamic promotions/more A ments for day-to-day operations. Since faction with WFC and the store’s ability frequently opening at this location, WFC has spon - to meet shopper needs is consistent • Reduction in congestion on the sales The Garbanzo Gazette is published sored every-other-year shopper surveys in with similar surveys the Survey Re - floor during restocking to improve four times a year (March, June, the same format as that used at many search Center has done for other food customer access to products September, December ) for the food co-ops around the country. The data co-ops. The average gap in the national • Expansion of Owners and patrons of Whole Foods Figure 1: two measures of Owner satisfaction with Whole Foods Co-op fresh/frozen meat and Co-op. The Garbanzo Gazette is seafood products published by Whole Foods Overall satisfaction with Whole Foods Co-op Whole Foods Co-op meeting needs Community Co-op, Inc. to provide • Addition of a Extremely satisfied/very well 42% customer service center information on Whole Foods Co-op, 32% the cooperative movement, food, in mid-store with a focus on body care and nutrition, and community issues. Satisfied/well 53% 47% supplement information Views and opinions expressed in this and expansion of the newsletter do not necessarily reflect Slightly satisfied/somewhat well 4% selection of body care those of Co-op management, Board 17% and supplement products or Owners. Submissions must be Slightly dissatisfied/somewhat poorly 1% Dissatisfied/poorly 0% Extremely dissatisfied/very poorly 0% • Combine grab & go received one month prior to 2% 0% 0% beverages in one location publication. The next deadline is near checkouts Monday, January 30, 2012. is compiled and analyzed by the Univer - database is 17 percent compared to 16 Refer submissions and questions to sity of Wisconsin River Falls Survey Re - percent at WFC. The gap may imply • A web site face-lift [email protected]. search Center. We’ve been able to that shoppers like the idea and philoso - • Link the image of the Owner swipe compare responses to previous years of phy of the coop but, for one reason or card with Owner Extras signage Editor: Shannon Szymkowiak our own data AND to compiled data another, find that WFC has not been Contributions: Owners & Staff from other food co-ops. able to satisfy all their overall needs. • Expand fresh bread options Design: Kollath Graphic Design Consumer response to our 2011 See what I mean about interesting? • Hot bar available at 7 AM Printer: InstyPrints Shopper Survey was nearly 300% higher Along with pages of data analysis, Mailing: Barcodes Plus • Implement ordering system for made- (1,187 responses, 98% from Owners) there were 68 single-spaced pages of to-order sandwiches Reprints by prior permission than in 2009 (434) and has given us a comments from which the Manage - • Staff the express checkout lane The Garbanzo Gazette is printed on lot to think about. Owners were asked ment Team, Assistant Managers, Pro - throughout each day 100% post-consumer recycled paper to rate their overall satisfaction with the motion & Education Coordinators and with soy ink. This paper is Co-op and to indicate how well Whole Managers on Duty wrested a list of • Expand the indoor seating area Foods Co-op meets their overall needs. themes and proposed action steps for recyclable. • Improve safety, landscaping, traffic In Figure 1, overall satisfaction with the each department. Overall, while price The information in the Garbanzo flow and outside seating aspects of Co-op is shown in the top bar in each remains the dominant concern, the de - the customer parking lot Gazette is also available on our pair and the Co-op’s ability to meet sire to replicate WFC, warts and all, in website at www.wholefoods.coop owners’ overall needs in the bottom other neighborhoods and communities, Thank you so much to all of you who A bar. remains the dominant hope. took the time, and it was a chunk of The degree to which Owners are sat - Some of the changes resulting from time, to respond to WFC’s 2011 Shop - isfied with WFC is considerably higher survey analysis that you can expect to per Survey. You’ve helped us to focus MOVING? Pursuant to WFC Bylaws, than their assessment of WFC’s ability see in coming months: on improving our performance and Article I, Section 6. Current Address. to meet their needs. Seventy-nine per - made us feel appreciated! GG Each Member agrees to provide to the cooperative his or her current address and to keep the cooperative informed of any changes in address. This obliga - tion shall continue even after a mem - bership has been terminated as long as the Member has any interest in the co - operative. In an effort to remind our    Owners to keep WFC advised of ad - dress changes, the Board, on 8/26/96, approved a policy making    an Owner temporarily inactive when there is no current address on file. Inactive Owners are not eligible for benefits and will not receive the 
newsletter. So are We. A Thank-you for the great summer and fall, remember to have fun BEFORE RECYCLING THIS COPY of on the slopes this winter! the Garbanzo Gazette, please pass it along or share it with a friend or neighbor. It’s a great way to intro - duce your friends, family and co- workers to your Co-op!    PRODUCE FROM PARK POINT GARBANZO GAZETTE A WINTER 2011-12 3 board report the power of cooperation by David Helf, WFC Board of Directors

he Power of Co-opera - through lower costs and better service. try, retail grocery, is quite and their first duty is to tive Principles” was the I don’t need to remind you how banks different from other co-op serve Member-Owners. It is theme for the annual have operated in recent years. Though sectors, the values we share good to learn once again meeting of the NCBA energy co-ops deliver utilities to homes with other cooperative in - that Whole Foods Co-op is “Tthat Board President Chris Edwardson just like other providers, they are owned dustries make us very alike. part of something impor - and I recently attended. It was held in by their members and THAT makes a The ideas we brought tant, and that we are not just Minneapolis –right here, in the state vast difference. Extending utilities to re - home ranged from the mun - about selling groceries. with the largest number of co-ops in the mote locations can be justified by the dane (ways to communicate Another major theme was U.S. This annual event brings together all Seventh Principle, Concern for Commu - better, how to do strategic the International Year of the types of co-ops. The question I wanted nity, and not just by whether future thinking) to the inspiring. David Helf Cooperative, as declared by answered was: how do One speaker, John the United Nations’ Celebra - other sectors of the co-op Restakis, author and Execu - tion; recognition of co-ops worldwide world use the seven coop - interested in how the board works? tive Director of the British Co - began on October 31, 2011, and contin - erative principles? Meetings of the Board of Directors, except for closed lumbia Co-op Association, ues through 2012. In our vestibule, The conference itself reminded us that coopera - you’ll soon see the banner with an IYC sessions, are open to WFC Owners. If you have an item for illustrated Principle Six: tives worldwide employ more proclamation which many of you signed Cooperatives serve their discussion at the Board meeting, please submit your item in people than all the world’s at our Annual Meeting. We will recog - members most effectively writing by the first Friday of the month in which you request multi-nationals combined. nize the International Year of the Co-op and strengthen the coop - the Board’s consideration. Such agenda items will be subject And, he pointed out that the in various ways, so stay tuned. erative movement by to time constraints at the Board meeting. Board meetings cooperative vision continues A few websites you may be inter - working together through are on the 4th Monday of every month beginning at 5:30 PM to thrive and hold the keys to ested in: local, national, regional the emergence of an eco - subject to change due to holidays and co-op events. NCBA (International initiatives): and international struc - nomic model that is capable www.ncba.coop/ncba-clusa/home tures. of remaking and humanizing Other answers came quickly. The profits are enough. the current capitalist system. Not a International Co-operative Alliance: principles make credit unions much dif - In insurance, housing, wholesale minor thing- many of you might agree a www.ica.coop/al-ica ferent from banks, even though both purchasing, in the production, distribu - little re-working couldn’t hurt! John Restakis: www.newsociety.com/ provide financial services. (Principle tion and sales of food, in diverse indus - This is impressive. Co-op businesses Contributors/R/Restakis-John Three: Member economic participation) tries, we heard stories about building are powerful grassroots movements, Profits are returned to Member-Owners value for members. Although our indus - democratically run, durable and nimble, Thanks for reading! GG progress on ends In the Policy Governance model, an ENDS Statement • $5,000 to Duluth Community Garden Program Foundation for the Howard Bowers Scholarship answers the question “What will be/is different be - for support of neighborhood gardens. Fund to help cooperatives build a better world; contributions in October 2011 will be directed to cause this co-op exists?” The ENDS Statement ap - • $3,000 to Lake Superior Farming Association for scholarships to the Farm Beginnings Program. new food co-ops and groups organizing food co- proved by the WFC Board of Directors on March 23, ops. 2009: In Duluth there is a thriving con sumer-owned co - • $2,012 to the National Cooperative Business Association to support promotion of 2012 as the • Management participation with and logistical operative that supports, invests and partners to create a International Year of Cooperatives. support for the Good Food Network Steering healthy community including, but not limited to, a Committee, the Duluth Farmers Market, Food & • $200 to CHOICE, unlimited ARTS Program. Water Watch/Fair Farm Bill, the Duluth healthy regional food system. In the July-September • $1,000 to Neighborhood Housing Services to Community Farm Steering Committee, the Grant 2011 quarter, management reported the following support the 2011 Hill Fest event. Community School Collaborative Board and the progress on ENDS: • $350 to the Cooperative Development East Hillside Youth Theatre’s production of Our Peace O’ Ground. the buzz wfc staff news & award winners by Jill Holmen, P & E Coordinator SEPTEMBER heartfelt congratulations to JP of The recipe for this fanciful dessert comes A the Produce department for pass - straight from my mother’s recipe file, and ing his board exams, making him certi - brings back fond memories of my child - fied to take X-rays in the U.S.! We’re hood. proud of you, JP! —Barb Akre, September Customer Service Award Winner Staff Anniversaries January Floating Islands may have originated Gumby Award: Gumby Award: Customer Service: in France (as Flottantes). There are many Angela Hanson, Deli 1 year Justin Petite (JP), Angie Hanson, Barbara Akre, variations online, including versions by Alex Mohrbacher, Produce 5 years Produce Clerk Deli Cook Deli Cook Julia Child and Wolfgang Puck, who top it Debbie Manhart, Deli 12 years OCTOBER with caramel. Others use fresh strawber - Eric Reed, Merchandising 7 years ries or drizzled chocolate but it’s great just by itself! February Floating Islands —Barb’s Mom Amanda Borgren, Finance 4 years Aaron Connolly, Deli 1 year Beat 2 egg yolks and 1 whole egg in top of double boiler. Blend in ½ C. sugar Kala Edwards, Deli 6 years Gumby Award: Customer Service: Safety Award and 1/4 t. salt. Pour in 1½ C. scalded Justin Hemming, Deli 12 years Jordan Schreiber, Bryan Wentworth, Michael Olker, milk. Cook over simmering water, stir - Merchandising Clerk Deli Counter Clerk Front End Asst. Manager ring constantly til custard coats a silver Lisa Moran, Front End 1 year spoon. Blend in 1 t. vanilla Beat 2 egg NOVEMBER Sharon Murphy, whites until stiff. Fold in 4 T. sugar. General Manager 32 years Drop meringue islands on custard. Rianna Reiter, Deli 6 years Bake in 375º oven until peaks “islands” are browned. Serve warm, or chill and Shannon Szymkowiak, serve cold. Promotions and Education 9 years

Gumby Award: Customer Service: Customer Service: Ellen Turner, Per Swenson, Hally Sharrow, Merchandising Clerk Merchandising Clerk Front End & Produce 4 WINTER 2011-12 A GARBANZO GAZETTE Customer in balance with ayurveda Comment I remember mama by Bonnie Ambrosi, WFC Owner Why did I not receive my Co+op Deals flier in the Editor’s note: Ayurveda is a Sanskrit word meaning “the complete knowledge for long life” and deals with measures of healthful liv - mail in July and August? ing during the entire span of life and its various phases. Ayurveda stresses a balance of three elemental energies: vata, pitta and kapha. When these three regulatory principles are in a more balanced state, the body will function to its fullest. Up until just over a year ago, we sent out the monthly NCGA sales fliers ong ago, a girl grew up in rural on the day before Christmas, with the Here is the recipe for lefse that my mother (then named CAP fliers) with the Cass County, Minnesota. Her fa - whole family gathered in the kitchen. gave me many years ago. (I miss you, Gazettes which were (at that time), ther, a lumberjack, was Norwegian , There were no other Norwegians in Mamma.) every other month. On the opposing her mother Swedish. The girl that little corner of Indiana, so no one months, our Owners did not get the Mama’s Lefse Lgrew up hearing both languages spo - else knew about lefse. But her family flier s for a total of six per year. ken, as the grannies who lived with loved it. They all gathered around to • 5 c potatoes, peeled and cooked* When the Gazette went to 4 issues them spoke very little English. The fam - help roll it out thin and turn it on the • ½ c butter yearly, the fliers also went out 4 ily lived simply, as they had little money. floury stove top, and gobble it up warm, • 3 T powdered sugar, optional times a year, but it was not for an en - This girl walked to school carrying her with butter and homemade jelly. Those tire year since, in the meantime, the lunch, which usually consisted of sev - were very happy times. • 2 c flour NCGA decided to go to a twice eral pieces of lefse, rolled You have surely guessed • 1 t salt monthly flier (now known as Co+op up with butter that the girl in the Drain the cooked potatoes and let them Deals). At this point, we needed to and sugar. story was my dear dry for a few minutes in the pan. Put decide what would be the best mother, Mil - them through a ricer if you have one. course of action with the additional dred Berge Mash the potatoes thoroughl y—try to flier each month and no additional Williams. get all the lumps out. Add the butter. Let budget with which to send them. Like the potatoes cool then add the sugar, Mamma, The idea was to test-run sending flour and salt. Mix well, kneading with I too both of them out at the same time your hands and adding flour a little at a have every mont h as a stand alone during time as needed to get a nice, smooth, moved far months without the Gazette or in - workable dough. Don’t use more flour away from serted in the Gazette in Gazette than necessary. my child - months. All specials would also be Roll out pieces of dough into very hood home available on our website. thin rounds on a well-floured board. When the and have suffered Bake them on a fairly hot, ungreased During this time, it became apparent girl grew up, she from homesickness. cast iron skillet or on an electric griddle that with our ever-growing Owner - married a country And now I too make the tradi - —or on top of a wood-fired cook stove, ship base and increasing mailing preacher/farmer from Indiana and tional Christmas cookies and tea rings. if you are so fortunate. Turn once or costs, mailing out fliers to 6,400+ spent the rest of her life on his family And I make lefse often, not just at twice, until the lefse is brown-spotted households every month would not farm, where they raised three kids on a Christmas. It is my older daughter’s fa - on both sides. Be patient. Serve with be feasible or sustainable. After dis - shoestring. She planted big vegetable vorite thing to take in her lunchbox. GG butter and jelly. To save them, cool on cussing with key Managers, it was gardens and filled the cellar with good racks, then layer with waxed paper and decided to test out the possibility of things to eat. She helped the farmer Bonnie Williams Ambrosi is a certified Ayurvedic Health Educator and teaches yoga refrigerate or freeze. not sending them out in July and Au - work the fields and put up hay. She helped the farmer’s mother milk the and ayurveda at several locations. Contact gust to gauge customer response. her at (218) 728-9942 or *Mamma told me that for best results cows and make butter. She often took one should use a very dry potato, such as It has always [email protected] or visit her the children for walks in the woods. website at grihastashramiyoga.com Idaho; moister potatoes require more flour been the And she became a preacher too, at the and you lose the potato flavor. plan to con - little church just down the road from tinue to send the farm. fliers with the It was a good life, but she was far Gazettes (4x from home. In those days long-distance yearly) with phone calls were an expensive luxury, the possibility and interstate travel was not so easy, so of also send - she was sometimes homesick. As often ing during ei - happens, food offered a way of preserv - ther Owner ing memories of home. At Christmas, Appreciation she baked the same cookies and tea months or key rings as her mother had done. And she months like made lefse. She cooked it right on top November (Thanksgiving) or January of the big, black iron cook stove — not (New Year’s resolutions). In other for the children’s everyday lunches, but words, we would be reverting back to 6x/yr, but with two fliers in each mailing (12 fliers/yr for Owners). This would be dependent on cus - tomer feedback regarding home de - livery of the Co+ flier after the test run in July/August. Fliers continue to be available on line. We heard no complaints or concerns during July, but we did receive a rash of them in August. We would like to know specifically what customer con - cerns are. Is the problem that cus - tomers don’t have internet access or is it that they did not know they could get the fliers online? Any addi - tional info other than “I want it mailed” will help us moving forward to make the best decision for our Owners and the Promotions budget. I welcome your feedback. Thank you, Shannon, P & E Manager [email protected] GARBANZO GAZETTE A WINTER 2011-12 5

from the pans to cool completely before • 1 c heavy cream, whipped, OR 1 c Your cover recipe: frosting. plain yogurt Gluten-Free While the cake is cooling, prepare • 1 c fresh fruit (berries, grapes, news Perfect Chocolate Cake the frosting. In a medium saucepan, oranges) OR 1 c. frozen fruit (berries —Ellen Turner, Merch Clerk & WFC melt the chocolate and butter. Stir in are best) Owner the cream until smooth. Remove the Heat juice and syrup to boiling. Sprinkle in cereal and spices and cook bites Cake: pan from the stove and place it in a large bowl filled with ice. Using an elec - slowly, stirring constantly until thick • 1 c cocoa (unsweetened) A tric mixer, beat in the powdered sugar and smooth (8-10 minutes). Pour into • 2 c boiling water until the frosting becomes thick, large bowl and whip with electric mixer WHEELCHAIR AVAILABLE • 2/3 c white rice flour creamy, and spreadable. This may take until light and fluffy. WFC now has a wheelchair for cus - • 2/3 c quinoa flour Fold in fruit and cream OR yogurt. several minutes. tomer use while shopping at the Co- • 1/3 c + ¼ c tapioca flour Whip all of the filling ingredients to - Chill. Garnish with fresh berries and/or op. To access the wheelchair, please • 1/3 c + ¼ c coconut flour gether until stiff. Chill until ready to chopped nuts. • ¼ c potato starch flour use. ask a Customer Service Clerk for as - • 3/4 t xanthan gum Construct the cake when all the parts sistance. • 2 t baking soda are cool. Spread the filling between the Italian Polenta Cakes A • ½ t baking powder layers and the frosting on the top and — Debbie Manhart, Deli Manager and sides. If desired, top with chocolate WFC Owner • ½ t salt AMERICAN EXPRESS shavings or fresh raspberries. • Polenta slices —from the already • 1 c butter Serve soon after completion or chill . made polenta in the tube (found in Effective in September 2011, WFC • 2½ c granulated sugar aisle 2) will accept American Express cards. • 4 eggs • Tomato slices A • 1½ t pure vanilla extract Super Duper Party Taco Dip • Mozzarella slices *Note: There are 2 ¾ cups flour total. —From the Kitchen of Lisa’s Aunt • Olive oil 2012 INTERNATIONAL YEAR OF Chocolate Buttercream Frosting: Shirley • Fresh basil, chiffonade COOPERATIVES • 6 oz unsweetened baking chocolate • 8 oz softened cream cheese • Minced garlic • 1 c butter • 8 oz sour cream • Salt and pepper The theme of the International Year • ½ c heavy cream of Cooperatives, as declared by • 1 can refried beans (Amy’s Refried Sprinkle both sides of the polenta and Black and Refried with Chilies mixed • 2½ c powdered sugar, sifted tomato slices with salt and pepper and United Nations General Assembly together for a double recipe is a great Resolution 64/136, is “Cooperative combination) a little olive oil. Grill or bake. To put to - Filling: gether – place tomato on top of polenta Enterprises Build a Better World.” To • 2-3 T Bulk Taco Seasoning, or one • 1 c heavy cream packet and then mozzarella slic e— grill or learn more, visit www.ncba.coop • ¼ c powdered sugar bake unti l—the cheese is melted. Place • 1 T pure vanilla extract : Mix on slow speed until well blended. on a plate, drizzle with olive oil, salt A Spread over 9x13(ish) platter. and pepper and basil. (You can also Preheat the oven to 350 º F. Butter three Layer over the top of the bean mix - pan fry this.) Takes 10 – 15 minutes . RESULTS OF 2011 BOARD 9-inch round cake pans and then line ture: ¼ head finely chopped lettuce, ELECTION them with rounds of waxed paper, but - then 2-3 finely chopped roma tomatoes, Three-year terms for David Helf, ter the waxed paper, and dust them then 1/3 lb shredded cheese (cheddar Heather Murphy and John Westlund; with flour. Set aside. Baked Feta or something spicy works too), then ½ the Duluth Community Garden Pro - Combine the cocoa with the 2 cups of can black olives, sliced (green works — Debbie Manhart, Deli Manager and gram was chosen as the recipient for boiling water, stirring until smooth. Cool too). WFC Owner completely. (Place in the fridge or freezer You can make the mix before hand, • 1 pkg Athenos Feta chunk the 2011 balance of unclaimed aban - to speed up the cooling process). and spread into a chilled pan when • 3/4 c dried tomatoes – re-hydrate doned equity. Sift together the flours, xanthan you’re ready, then add the toppings for with boiling water A gum, baking powder, baking soda, and a great party dip. • 1 small pkg of basil salt in a medium-sized bowl and set • 1/4 bunch parsley NEW RESEARCH LINKS PESTI - aside. • Black pepper CIDES TO CARDIOVASCULAR In a large bowl, cream together the Whip It Your Way Pudding butter, sugar, eggs, and vanilla. Add the Blend tomatoes, basil, and parsley to DISEASE (based on a Moosewood form a paste. Sprinkle feta with pepper dry ingredients alternately with the See the report at http://s.coop/6ver cocoa mixture to the creamed mixture. recipe) and press tomato mixture around feta. Do not overmix. Blend just enough to —Sharon Murphy, General Manager & Spray a sheet of aluminum foil and A moisten the dry ingredients. WFC Owner wrap feta in foil. Place in 350ºF oven Pour the batter into the cake pans, • 3 c fruit juice and bake for 20 minutes. Serve on a MINNESOTA ALTERNATIVE dividing it equally among the three pre - • ½ c dry brown rice cream cereal cutting board or plate with sliced, ARMS SPENDING PROJECT (MN pared pans. Bake for 20-25 minutes (Arrowhead Mills) OR farina (wheat) toasted baguette rounds. ASAP) (sometimes a bit longer, depending on cereal the oven), or until a knife inserted into • ½ c maple syrup OR 1/3 c honey Learn more about this project at the center comes out clean and the • Juice from ½ lemon www.mnasap.org sides begin to pull away from the pan. • Dash ground cinnamon Cool in the pans on cooling racks for • Dash ground nutmeg ten minutes and then remove the cake

This year give the gift of wellness. Wellness is a gift!gift! Treat yourself and yourr llovedoved oonesnes [V/LHS[O.PM[*LY[PÄJH[LZHYLH[LZ HYL H]HPSHISLMVYW\UJOJHYKZ YKZ  YLNPZ[YH[PVUJSHZZLZ^VYRZOVWZVYRZOVWZ  and more! Join us for our OOpenpen HHouseouse :\UKH`1HU\HY` ` thth¶ ¶ PMPM New Session beginsegins 4VUKH`1HU\HY`` [[OO

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studio:studio: ((218)218) 7722-964222-9642 44628628 PPittitt SStreet,treet, DDuluthuluth oonline:nline: YogaNorthDuluth.comYYoogaNorthDuluth.com Facebook.com/YogaNorthFacebook.com/YYoogaNorth 6 WINTER 2011-12 A GARBANZO GAZETTE board of membership matters Theresa Koenig, Board Vice President & Heather Murphy, Board Secretary directors his fall, Board Members Theresa inside the city limits. In a space no and clearly defined by the organization TKoenig and Heather Murphy at - larger than a small supermarket they La Via Campesina in 1996 in response A tended a transformational conference, raise more than 20,000 plants and to the dominant “food se - Mary Dragich Growing Food and Justice for All, in vegetables, thousands of curity” paradigm the [email protected] Milwaukee, WI. Hosted by Will Allen’s fish, as well as chickens, world had been using Board Recruitment Committee internationally renowned organization goats, ducks, rabbits, (and continues to use) Growing Power, the theme of the gath - and bees. There are six to create food policy. Chris Edwardson ering was Sacred Soil: Cultivating Seeds greenhouses, two The concepts sur - [email protected] of Community Transformation. It was aquaponics hoop- rounding “food secu - Board President organized by the Growing Food and houses, seven year- rity” emphasize efficiency Finance and GM Eval Committees Justice Initiative (GFJI) whose vision is round hoop-houses, a and enhanced productivity to “establish a powerful network of indi - worm depository with a and promote large-scale, indus - Mark Friederichs viduals, organizations and community sophisticated composting trial farming, biotechnology, land con - [email protected] based entities all working toward a food operation, a rain-water catchment sys - centration and harmful trade policies. Board Treasurer Finance Committee secure and just world.” Summarizing tem, a retail store and much more. In contrast, the seven principles of all that we learned and experienced in Through food production and distribu - Food Sovereignty include: this short article would be impossible, tion, community classes, youth pro - David Helf • Food: A basic human right [email protected] so here are some highlights: Finance and GM Eval Committee • Agrarian reform Growing Power, Inc. INTERESTED IN REGIONAL Theresa Koenig Will Allen and his staff at Growing FOOD ISSUES? • Protecting natural resources [email protected] Power are considered experts in Check out the information and • Reorganizing food trade Board Vice President the areas of sustainable food pro - opportunities at: Board Recruitment and GM Eval duction and distribution, • Ending the globalization of www.duluthcommunityfarm.org Committees aquaponics, composting, vermi - hunger www.superiorfoodweb.org/LAFS/compact.pdf culture (worm composting), re - • Social peace Heather Murphy newable energy, mushroom [email protected] production, beekeeping, animal hus - • Democratic control Board Secretary grams, training programs, community bandry, youth development, and food Board Recruitment and GM Eval food system projects and more, Grow - La Via Campesina is the interna - Committees policy development. Their vision is to ing Power offers people from all over tional movement which brings together “inspire communities to build sustain - the world opportunities to learn from millions of peasants, small and John Westlund able food systems that are equitable and participate in the development and medium-size farmers, landless people, [email protected] and ecologically sound; creating a just operation of Community Food Systems. women farmers, indigenous people, mi - Finance Committee world, one food-secure As Will Allen says, “If people can grow grants and agricultural workers from community at a time.” safe, healthy, affordable food, if they around the world. It defends small- A Will Allen himself have access to land and clean water, scale sustainable agriculture as a way to has partnered with promote social justice and dignity and Sharon Murphy, General Manager this is transformative on every level and been honored in a community. I believe we cannot it strongly opposes any corporate Whole Foods Co-op by Bill and Hilary have healthy communities without a driven agriculture and transnational 610 E 4th Street Clinton, Oprah, the healthy food system.” For more infor - companies that are destroying people Duluth, MN 55805 MacArthur Founda - mation on Growing Power, and nature. For more information on 728-0884/w • 728-0490/fax tion and Presi - Inc. visit them online at: the seven principles of Food Sover - dent and [email protected] www.growingpower.org eignty and ways we can promote them Michelle in our community go to: WFC web site: Obama. In 2010, Will Allen was named Food Sovereignty www.foodsovereignty.org; www.wholefoods.coop one of Time Magazine’s 100 Most Influ - “Food sovereignty is the right of peo - www.usfoodsovereigntyalliance.org e-group address to communicate ential People. ples to healthy and culturally appropri - or www.viacampesina.org with entire Board and General Growing Power, Inc. has satellite of - ate food produced through ecologically Manager: fices and farms in Illinois and Wiscon - sound and sustainable methods, and GG sin, but their main location is the their right to define their own food and [email protected] Community Food Center in Milwaukee agriculture systems.” (www.foodsover - Call 218 728-0884 to leave a call-back on 3 acres of the last working farm-land eignty.org) This term was embraced 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 Co-op Community Connections member. A e occasionally hear from folks • Northern Communities Land Trust • Moms of Multiples Wwho would like the co-op to “do • CHUM • Nettleton School ends statement more outreach in the community”. • Animal Allies • Lake Superior Medical Society In Duluth, there is a thriving Most times, our community-minded Alliance consumer-owned cooperative that Ownership does not realize that we • Second Harvest Northern Lakes Food Bank • Chester Bowl Ski Club supports, invests and partners to have a department dedicated to co-op • Damiano Center • Central High School create a healthy community promotion, education and outreach. Al - though we promote the co-op through • Better Breathers Club • Solidarity Action Collective including, but not limited to, a traditional channels, our most impor - • College of St. Scholastica • Parish Nurses healthy regional food system. tant promotional work comes one-on- (several groups) • St. Luke’s Breast Center one when we are involved in some kind A • Lifehouse • Lake Superior Community College of community endeavor. We visit school • mind2mind classrooms, college lecture halls, busi - • Duluth Sister Cities co-operative • Sustainable Farming Association ness health fairs, non-profit fundraisers • Copeland Community Center principles and more. We have a donations fund • YMCA Bridge • Wisconsin Indianhead Technical • Jefferson Children’s School College 1. Voluntary and open membership. for non-profit groups as well, so our reach is far. Rest assured, your co-op • Duluth Business College • Maurice’s 2. Democratic member control. does and will continue to educate, in - • 148th Fighter Wing • Central High School SWEET Group 3. Member economic participation. form and assist the Twin Ports Commu - • Hallmark Business • Duluth Public Schools SHIP 4. Autonomy and independence. nity. Below are just a few of the groups • YMCA Superior Healthy Kids Day • Enbridge 5. Education, training and your Promotions & Education depart - information. ment (“P & E Dork Squad” to us) • USG • Community Wellness Day 6. Cooperation among co-ops. worked with directly in the past year. We • Memorial Blood Center • Laura MacArthur Elementary 7. Concern for community. thank you for letting us be a part of • Food Sensitivity Support Group • United Way your organizations! • UMD (several groups) • Duluth Children’s Museum • KUMD • Fond Du Lac Reservation • Lutheran Social Services • Denfeld High School • YMCA – Superior GARBANZO GAZETTE A WINTER 2011-12 7 welcome, new WFC Owners!

Debra J Main Colette Veronica Wolfe Anji El Tigre Meghan E Briski Lenore A Tatalovich Holly Jorgensen Benjamin E. Henniges Ann Michele Ord Linda Kay Wilson Marce Wood Deanna M. Erickson Samantha Loeks Gail Hill Rebecca L. Petersen Eli Meyerhoff Kathryn Mensing Jovana L Bouche Iwen Kristi Freiborg Vickery P French Betsy S. Dugan Barbara J Abalan Amy B. Soderberg James D Campbell Madonna M. Leblanc Bonita M Carrie Anna Naughten Mallory M Kohler Vi Haldeman Cleo Bowen Ashworth Sonia A Kjos William D Goldberg Russ Howard Corntey R Buchholz Andrea M Keast Wendy S Oosten Michael M. Jackson Adam J Krzewinski Eliza R Reuter Victoria Ceder David Schuettler Patty J Westgard-Larsen Suzanne M Marquardt Ayla Salter Belinda Devich Lucily Diola Malkovich Teresa Heinrich Hodek Renay L Boggie Paul D. Quinn Scott Carrasca James Jay Hietala Janice E Beauduy Beth A Hanson Love Julie A Ciurleo William A. Pank Suzanne Sullivan Michael A. Greminger Amanda Foley Emily Morin Moe Jodene Purrington Matthew R. Brown Mary M Lundeen Rianna Reiter Brandon R. Monson Tamara Grace Pogin Heather A Muster Angela M Riebe Adam James Forseth Robert Es Means Christian H. Eklund Lee E Emanoff Serena E. Michaelson Jake G Pantel Adrienne L Linberg Kevin C Ilenda Aaron R. Larson Natalie Bachir Jeanna Kay Aldridge Abigail Kneeland Amy B Gordon Jodi Boswell Steven Paul Coz Andrea Alms Cynthia L Evenson Lisa J Williams Cellie Dudley James C. Carlson Jane L Ehlers Kathie J Botten Jennifer Kehoe Carolyn F Phelps Xan F Courville Jillian E Haselman Carin K. Skoog Paula Jo Bursch Maria S Cuzzo Amy J. Vanderscheuren Leisa S Dudley Lori G Lindgren Angela D Schubert Laura B. Whight Mark C Danielson Heidi L Gidley Heather A Payton Leila Jindeel Lindsay Ness Kelly Marie Prosen Blake M Romenesko Amy Jane Trethewey Progress Mary Perkins Julia C Cheng Brenda Kay Sederberg Dewayne H. Tomasek We are well under way to reach Rebecca Emerson Nancy Van Dyken Martha Ann Eayrs Melissa F. Rowan our goal for 800 new WFC Melissa Novogoratz Kristine J Estell Carole J Forsyth Janean Tucker Owners in Fiscal Year 2012. From Jennifer Beers James D. Cleet Genievieve L. Kysely Gregory Dennis Castagneri July 1 to October 31, there have Sheila M. Nielsen Patricia J Sjoberg Donald E. Johnson Frederic Bruno been 262 people who have Susan Dunham Metadel Abegaz Rebecca T. Butler Elizabeth Liebenstein decided to become Owners of our Daniel A Kraker Victoria A. Jacques Marjorie Lane Jordan C. Kalm business. Welcome and thank you Karen M Kjolhaug Aimee Foster Catherine Clevenger Robert A Hardman all for your continued support! Makenzie Lee Johnson Linda J. Sherman Elizabeth A. Kelly Dean P Alexander Marissa L Mahagnoul Derek Seashore David R. Greenberg William E Farina Jean A Marquette Melissa C Drouillard Mary S Andraschko Jean M Russell Sandra J Knuckey Sierra Koethe April D. Rollins Carrie M Sola Nora L Ulland Margaret C Winter Joyce I Wegerson Jennifer L Nordick Cynthia S Wilson Kathy Jo Shopa Gene A Mckeever Albert Amatuzio Adam Lawrence Laura Binbaum-Singler Irene Berg Nancy L Grassinger Joy D Depover Nelson T French Christina N Elberling Robyn Cody Angela J Arden Darci A Tessier Leann Kay Littlewolf Caitlin C Nielson Eira A. Bridges Deloris K Crestik Cynthia A Weaver Alice Yeates Mitchell J Bercier Joshua G. Clark Cathy S Nelson Michael D Andler Adrienne R Ritchie Christine Prerost Angie Granmoe Bonnie K Hughes Marnie L Kollender Jeffrey Vanstraaten Tira J Randall Ilsa Peterson Terri S Krause Richard (Dick) S Anderson Lorraine Wannebo Ardell E. Peterson Jon Pease Alyssa Elliott Lynn Marie Jones Katie Nemeth Martha Minchak Christine C Lindgren Christopher Glen Handsone Max Anthony Litzinger Patricia Francisco Donald F. Kuznia Millie Rounsville Elaine Sorensen Linda Lalonde Carla A Larson Morgana Davis Jan M Murphy Jennifer J. Rogers Susan L Baldassi Betty L. Firth Kendra K Nordgren Christopher A Depaulis Paige M. Benson Cheryl Liebrand Barbara A. Brandt Terri L. Nokleberg Heidi Timm-Bijold Gail Johnejack Donelda K. Peterson Gwendolyn R Hoberg Eileen S. Menefee Marcy L Standage Barbara Kuehn Max Elfelt Megan O. Martin Nicole R. Anderson Anna E Lieffring Kelly P Bray Scott J Longaker Shawn D Clark Jessica Krog-Breeuwer Jessica L Goodermote Laura Lee Mahlendorf Ben E Anderson Jessica Becker Robert W. Schroer Dena E Young Lana J Svoboda Shanna Landgren Patricia G Conway Machelle R. Kendrick Melissa L Rosas Lavonne C Hansen Rachel M. Nelson Kenzie Miskovich Irvin G Mossberger Billi Jo Kreutzer Neva D Brady Sarah Ellen Mell Amos Restad Maryann A Bernard Matthew R Prois Suzan Olson Craig Thomas Joyce Ellen F. Pioro Tiffany S Latvala Virginia Snarski

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8 WINTER 2011-12 A GARBANZO GAZETTE

fresh perspectives ancient root, modern wonder

inger is in recipes every - smooth skin and a spicy soft peel leav - • zest from one organic navel orange, where these days. It is used fragrance when you break ing most of the either in long strips or with a with fried apples in pan - it open or cut into it. If THIS MONTH’S TIDBIT wonderful gin - microplane grater cakes, added to yogurt for a there are nice big tubers to To make ginger tea for nausea: ger intact for • 3/4 c freshly squeezed orange juice Gspicy vegetable topping, baked in bis - choose from, don’t be steep one or two ½-inch slices of using. • 1/4 –½ c grade B maple syrup, cuits, and used to make a homemade afraid to just break off what fresh ginger in a cup of hot water To get just depending on desired sweetness ginger ale. You can even find it in hip you need. It’s always better and sip slowly. the right flavor • 1½ –3 T organic olive oil (depending restaurants as part of their latest cock - to buy what you will use from your gin - on desired richness) tail creations. within a week or two to en - ger when cook - • 1½ T lemon juice Besides its unique and wonderful sure the best flavor and most nutri - ing, use this simple tip: If you add fresh • 1 T grated organic ginger (using a taste, it is also quite the nutritional tional benefit. ginger at the beginning of your cooking microplane grater) wonder as it soothes upset stomachs, Once you get it home, the best way you will get a nice subtle flavor. For a • 3/4 t ground cinnamon eases sore throats and nausea from to store your fresh ginger is to wrap it stronger more robust flavor, add your • 3/4 t kosher salt morning sickness, and is known to in - unpeeled in a paper towel, put it into a fresh ginger near the end of your cooking. hibit the formation of inflammatory plastic produce bag and store it in the Enjoy your ginger and don’t be afraid Preheat the oven to 375º F. Peel the compounds. refrigerator. If you don’t have access to to try it in some ways you may not have sweet potatoes and cut each one into There certainly is a lot to like about fresh ginger, you are given a large considered, like sweet potatoes with or - about eight chunks. If your sweet pota - this ancient root. It is understandable amount or you just want to keep it ange juice and ginger. I’m off to grate toes are wide, cut them into half length - wise and then cut each half crosswise why it has been used in China for over around longer, ginger can be stored this some into my fried apples! GG 5,000 years. way and kept fresh for up into four chunks. If you have really There are many ways to use it, so to three weeks. Or, you References this issue: skinny sweet potatoes, just cut them how do you choose it? Here is some can freeze ginger for Benefits of Ginger, into eight pieces crosswise. Place the sweet potato chunks in a single layer in basic ginger information that should to up to two months. www.gingerpeople.com/c/cat/health a 9 x 12-inch Pyrex baking dish. If using help make your ginger choice and Just cut it into small Here is a favorite recipe adapted from The usage much easier: When nubs and put into an strips of zest, tuck them in among the Modern Vegetarian Kitchen by Peter you are in the airtight plastic con - sweet potato chunks. produce de - tainer. Berley, Melissa Clark, and Laura Hart - In a medium bowl mix together the partment buy - When you are ready to man Maestro. It perfectly complements orange juice, grated zest (if using) maple syrup, olive oil, lemon juice, gin - ing ginger, first prepare it, use a knife or veg - the sweet potato flavor with the tanginess ger, cinnamon and salt. Pour on top of look for ginger etable peeler to peel your of orange zest and the zip of fresh ginger. roots that are ginger or you can even use a the sweet potatoes. Cover the pan with Give it a try and I’m sure you will make a heavy for spoon. Yes, an ordinary tea - tin foil and bake for 45 minutes. Un - their size. I spoon or tablespoon from your new favorite of yours. cover, turn the sweet potatoes, and know you hear kitchen drawer can do the trick. Sweet Potatoes, Orange cook for another 30 minutes. about this a lot - You’ll be surprised at how easy this Juice & Ginger If you used strips of orange zest re - from melons to oranges. It’s because is. Simply hold the piece of ginger in —Organic Options, move them before serving. Serves six. heaviness means more moisture con - one hand and with the tip of a spoon, provider of Fresh Perspective tent and that equates to better produce. scrape away the ginger’s outer peel. • 3 pounds organic garnet sweet It should be firm and have a nice The dull spoon tip easily removes the potatoes

grocery gab change is a-comin’ Lisa Anderson, Merchandising Manager he holiday season is upon us, and number of new items. Renew Life tionally, Xclear xylitol products such as pose gentle soap. Just weigh your Twe’ve been busy here at your Co-op. cleansing products are a great way to nasal spray, tooth care, and the totally empty container first and include the PLU We’ve rearranged the Health and Body start the New Year, having won the “Vity awesome Spry gum and mints are fi - just like any other bulk purchase, and Care (HBC) Department, added some Award for Best Internal Cleanse” for the nally available. you’re on your way. great new products, and removed the eighth year in a row. Ultra Laboratories While we’ve had great success offering Holiday shopping can be agonizing Restore the Earth cleaning products offers raw, whole food condition specific Restore the Earth cleaning products and for some, so again this year we will machine – but not the ability to refill supplements. Boiron is now offered in refills, the Restore machine itself has of - offer great local products, stocking your bulk products! 30C homeopathy, with over 10 new fered more than its fair share of headaches stuffers, and some new fun body care After careful analysis of sales and remedies. We also added some Natural along the way. Technical malfunctions and items, like Hugo Naturals holiday movement in the HBC department, we Factors amino acid Stress Relax prod - the need to always use a Restore container soaps. Make your own gift basket with realized that the space given to vitamins ucts, great for the holiday rush! Nutribi - limited how (and when!) products could be local pancake mix and pure maple and supplements was far too small. We otic grapefruit seed extracts, purchased. Now you can now bring in any syrup. Throw in a box of “Pleasant Holi - reviewed where we had gaps in product supplements, and first aid products are container of your choice and fill it with days with the Entire Family” tea, and categories and variety, and added a finally represented on our shelves. Addi - dish soap, laundry liquid, or the all pur - you will make it through! GG

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gourmet to go hello, co-op! by Alyssa Elliott, Deli Counter Manager

ello! My name is Alyssa Sunday mornings were waffles and even had the chance As promised, here is one of my favorite and I am your new Deli and swapping stories from to see how most were recipes: Black Bean Salsa. It comes cour - Counter Manager. I crazy weekends of “studying”. made. tesy of my mom and its easiness makes it thought I would take this Every other Tuesday night was When I moved to the perfect for parties. This salsa has been Hopportunity to share some of my back - Pokey Sticks, deliciously bad Twin Ports I was happy to known to disappear before a party starts. ground as well as one of my favorite for you cheese-covered bread - see the co-op also shares recipes. sticks. The entire dorm would a passion for food, espe - Black Bean Salsa Though I graduated from the Univer - congregate in the hallway and cially cheese. The Fog City —Alyssa’s Mom sity of Wisconsin Madison with dual de - partake in the much needed Deli not only carries a • 15 oz cooked Black Beans (canned is grees in Anthropology and History it study break. Then there were Alyssa Elliott wide variety of cheeses fine) seemed I spent more of my undergrad Sunday and Wednesday nights: but they are all quality • 15 oz Diced Tomatoes (again, canned cultivating a love of food. While living in ice cream nights. We would head to the cheeses. Seriously, the Tillamook Extra is fine) the dorms I perfected the art of mi - dining area and revel in the delectable Sharp Cheddar is amazing. And for • 1 Green Chili, diced crowave cooking as housing food frozen treats from Babcock Dairy, UW those looking to branch out and try • 1/4 Red Onion, diced quickly lost its appeal. One of the more Madison’s own dairy plant. something different I recommend the Ju - • 2 T Cilantro, chopped inventive dishes I made included rice, My love for Babcock ice cream trans - usto. It is a Finnish bread cheese and is stir fry vegetables, and homemade lated into a job working at the dairy best when warmed up either in the oven • 2 T Lime Juice peanut sauce. Ironically, now that I’ve store. There I learned and honed skills or a skillet. It does not melt and when • 2 T Olive Oil graduated, I no longer own a microwave that have transferred to working in the served with jam or honey is delicious. • 1 clove Garlic, minced and do not even miss it. Fog City Deli. Something I learned a lot I love food. I hope my passion for it • 1/2 t Salt Early on in my dorm living I experi - about working at Babcock that I never is reflected in every sandwich I build • Pinch of Cayenne enced the sense of community that envisioned being useful beyond that job and every drink I create because excite - If using canned black beans, strain and grows from sharing meals together. was cheese. Babcock’s master cheese ment for food is contagious. Why else wash. Also, if using canned tomatoes, Whenever a few people were going to maker keeps them well stocked with would eight college students choose to strain. Mix all ingredients together and eat together they would stop by rooms about twenty different cheeses. I stay in on a Friday night to watch “Iron refrigerate. and invite anyone who wanted to join. learned what makes each type different Chef”? GG

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HEALTH & BODY CARE (HBC) HERBS AND SPICES • Nutribiotic Vietnamese Cinnamon Powder* new products Grapefruit Seed Extract Supplements & First Aid MEAT Pure Raw Chicken Cat Food BULK Coconut Oil Soaps, 8oz, 32oz, • Legacy Seafoods • Red Quinoa* returns after a long • Good Kind* Gallon & per LB Haddock Powdered Coffee Creamer absence *Organic Rice Proteins, Vanilla & Cod • Captain Toady’s Plain • Superior Farms COOL Tartar Sauce • Renew Life Ground Lamb • Amande Cocktail Sauce *Cleansing & digestive support supplements Lamb Chops Coconut Almond Yogurt • Spectrum* Blueberry Almond Yogurt Asian Stir Fry Oil • Natural Factors New Stress Relax Amino Acid * Contains Organic ingredients Strawberry Almond Yogurt • Imagine* formulas **Fair Trade • G.T.’s * Kosher Low-Sodium Chicken Grape Chia Kombucha Broth Vitamin D softgels Cherry Chia Kombucha • Gluten-Free Café Vitamin D liquid Vegan Protein Factors • Wildwood* Gluten Free Canned Soups Although we don’t traditionally use Soy Milk Chicken Noodle Whole Body Rejuvenation recipes from our vendors, we have had Formula • Mama Chia* Black Bean questions about how people can use chia • Boiron Hibiscus Berry Chia Drink Cream Of Mushroom seeds in cooking. This recipe has gotten We now have 30c homeopathy! good reviews, so here you are, chia lovers! Cherry Lime Chia Drink Vegetable Noodle And 14 new options. • So Delicious • Rainbow Light FROZEN Chocolate Coconut Milk CHIA PUDDING Expanding vitamin & mineral —Nutiva • Ben & Jerry’s Sugar-Free Coconut Milk options 2 c Water Mint Chocolate Chunk Ice Cream • Gunflint Trail • Ultra Laboratories 1 c Cashews • Caesar’s Whole Berry Syrups Raw whole food based condition ½ c Nutiva Hempseeds Gluten Free Gnocchi Blackberry, Raspberry, Blueberry specific supplements ½ c Coconut Sugar • Barlean’s • Evol • Frontier* ¼ t Sea Salt Portabella Goat Cheese Flatbread New fish oil varieties Fair Trade Ground Baking Spices 2 t Vanilla Extract • Talenti Nutmeg, Cinnamon, Ginger, • Nordic Naturals ½ c Nutiva Coconut Oil Mediterranean Mint Gelato Cloves Larger sizes on your favorite fish 2 ½ T Nutiva Chia Seeds • Organic Bistro* • Nativa Yerba Mate oils Wild Salmon Entrée 1# Sauve (Mild) Blend Salmon Oil liquid & gelcaps 1. Soak the cashews in water for 4-6 hours. When finished rinse the cashews Chicken Coconut Lemongrass • If You Care • Natural Vitality with water and strain. Bowl Recycled Tall Kitchen Trash Bags Variety of new CALM formulas • Organicville * • Earth Friendly • Xlear 2. If coconut oil is solid place in a pan Strawberry Banana Ice Cream Auto Dishwashing Gel Xylitol nasal spray, ear drops & or double boiler on the lowest tempera - tooth products ture possible. Once oil becomes a clear Chocolate Ice Cream • Cheribundi • Herb Pharm liquid, turn the heat off. Coconut oil • Kettle Cuisine TruCherry Juice should melt at 80º Fahrenheit. New England Clam Chowder WheyCherry Juice Expanding single herbal & combination herbal tincture 3. Place the water, the soaked cashews, • Yve’s • Prometheus Springs* selection the hemp seeds, the coconut sugar, the Vegetarian Corn Dogs Citrus Cayenne Drink • Earth Science salt, and the vanilla extract in a high- • Mediterranean Snacks GROCERY New facial care, lots of it! speed blender. Blend on high until you Lentil Crackers • Emerita have a nice creamy consistency. • Vermints* Cracked Pepper New feminine care, lots of it! Breathmints 4. Turn the blender on low and while it Rosemary Herb • Giovanni is running slowly pour in the melted co - Cinnamint Sea Salt 3 new shave creams conut oil. Place the lid back on and run Peppermint • Crunchmaster • Kiss My Face the blender on high for a few seconds. Gingermint 7 Ancient Grains Crackers Lip Shimmers 5. Turn the blender on low and slowly Wintermint Multiseed Crackers • Suki pour in the chia seeds. You will want to • Wilderness Family* • Virgil’s Intensive Nourishing Cream make sure the chia seeds stay whole Raw Extra Virgin Olive Oil Diet Root Beer Four new skin care kits 6. Place mixture in a sealed container (a • Food Should Taste Good • Reed’s • For the Holidays: quart size mason jar works great) and Sweet Potato Tortilla Chips Premium Ginger Brew • Hugo Naturals & Pangea Organics refrigerate over night. • Vita Essentials Energy Elixir *Luxurious & natural body care Pure Raw Beef Dog Food • Oregon Kombucha* lines Pure Raw Chicken Dog Food Kombucha Starter, 5 Flavors!!

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DUFKLWHFWXUH_SURMHFWPDQDJHPHQW_LQWHULRUGHVLJQ FUHDWLYHVHUYLFHV_RZQHU¶VUHSUHVHQWDWLRQ GARBANZO GAZETTE A WINTER 2011-12 11 Major Agribusinesses Competing notes with Organics on the Cheap from the revelatory report released by The Cereal Crimes proves that the term fering fewer, if any, advantages over A Cornucopia Institute, an organic “natural” on food packaging is mostly conventional products, companies typi - front industry watchdog, has stirred contro - meaningless marketing hype. cally charge substantially higher prices versy in the natural foods marketing Cornucopia’s report is accompanied for products with “natural” labeling. by Briana Brewington, arena by highlighting abusive marketing by an online scorecard rating organic What’s more, “natural” products Front End Manager practices by some of the nation’s and “natural” breakfast cereal and gra - often are priced higher than their or - largest breakfast cereal manufacturers. nola brands for the true support of ganic counterparts, the report finds. express yourself In some cases, testing revealed, healthy and environmentally sustain - “Committed organic companies, By the time this issue is published, companies such as Kashi (Kellogg’s), able practices ( www.cornucopia.org ). rated highly in Cornucopia’s scorecard, the Front End will be running a new Quaker Oats (PepsiCo), Barbara’s Bak - The report details how agribusi - must compete against giant multina - ery (Weetabix), and Whole Foods Mar - nesses are increasingly using various tionals such as Kraft Foods (Back to and improved Express Lane check - ket are selling products Nature), PepsiCo (Mother’s), out. Register Lane 1 will be solely contaminated with toxic agri - and Kellogg’s (Bear Naked chemicals and Monsanto’s ge - “Natural” food products with toxic /Kashi) and misleading ‘nat - dedicated to transactions with ten netically engineered organisms chemicals and GMOs are ural’ marketing claims,” stated items or fewer and will start operat - while promoting them as “nat - Mark A. Kastel, Cornucopia’s ing daily by 10:15 a.m. This should be ural.” The testing was per - deceiving consumers Codirector. “When marketers formed by an independent, intentionally mislead con - great news for those of you in a hurry accredited laboratory. strategies to create the illusion of equiv - sumers with their ‘natural’ products, or hoping that your lunch The new report, Cereal Crimes: How alence between the “natural” and or - they are taking business away from the doesn’t get cold. “Natural” Claims Deceive Consumers ganic labels to mislead consumers. companies providing truly safe and and Undermine the Organic Label—A One common marketing tactic Cor - healthy food and supporting certified A Look Down the Cereal and Granola nucopia identified as “bait-and-switch.” organic farmers.” Aisle ( available at www.cornucopia.org ) “Some companies that started out Read the full article and see the faster checkout explores the growing trend of marketing video at www.cornucopia.org and then organic, and built brand With the addition of the Express conventional foods as “nat - loyalty as organic make informed choices. GG ural” to lure health-con - brands, have switched Lane, we are also adding another scious consumers and to non-organic ingredi - Bio: cashier to the registers during peak The Cornucopia Institute is dedicated to the fight their shopping dollars. ents and ‘natural’ label - for economic justice for the family-scale farming business hours. We want to ensure Unlike the organic label, ing,” explained Charlotte community. Through research, advocacy and the term “natural” on Vallaeys, Cornucopia’s economic development our goal is to empower customers get through the checkout processed food packages is Director of Farm and farmers both politically and through marketplace in a reasonable amount of time by defined by the company initiatives. Its Organic Integrity Project acts as a Food Policy and the re - providing adequate staffing. making the claim. No gov - corporate watchdog assuring that no port’s principal author. compromises to the credibility of organic farming ernment agency, certifica - For example, in 2008 methods and the food it produces are made in A tion group, or other the Peace Cereal ® brand the pursuit of profit. We will actively resist independent entity ensures switched from organic to regulatory rollbacks and the weakening of organic owner solutions that the claim has merit. cheaper conventional in - standards to protect and maintain consumer In contrast, the certified confidence in the organic food label. If you’re the Primary Member-Owner gredients, without lower - The Cornucopia Institute PO Box 126 organic label prohibits the ing its prices. Today, the Cornucopia, WI 54827 www.cornucopia.org (first name on the list) and need to use of petrochemical-based cereal is sold in natural make any amendments to the ac - fertilizers, sewage sludge, food stores and main - count information, you’ll be able to synthetic toxic pesticides, Organic? stream grocers at prices genetically engineered in - Not anymore. above many certified or - do that at the Customer Service gredients, and many other ganic competitors that use more Counter. conventional agricultural and manufac - expensive organic ingredients. turing inputs. Despite “natural” cereal products of - A i V.A. Rauh, Garfinkel, R. et al. (2006), Impact of dictors of Neurobehavioral Deficits in Ecuadorian robehavioral Performance in Preschool Children EO sanitizing wipes are Prenatal Chlorpyrifos Exposure on Neurodevel- School Children.” Pediatrics 117(3). (Available on - from aAricultural and Non-agricultural Communi - opment in the First 3 Years of Life Among Inner- line at www. ties in Oregon and North Carolina,” Neurotoxicol - back! City Children, Pediatrics 118(6). (Available online pediatrics.org/cgi/content/full/117/3/e546.) ogy 26(4): 589–598. Due to popular demand, and con - at: www.pediatrics.org/ v M.F. Bouchard, Bellinger, D.C. et al. (2010), “At - cgi/content/full/118/6/e1845 .) See also B. Eske - trary to the last Notes From the Front iii P.Z. Ruckart, P.Z., Kakolewski, K. et al. (2004), tention Deficit/Hyperactivity Disorder and Urinary nazi, B., Marks, A.R. et al. (2007), Organophos - “Long-Term Neurobehavioral Health Effects of Metabolites of Organophosphate Pesticides,” Pe - phate Pesticide Exposure and Neurodevelopment article, we have chosen to continue Methyl Parathion Exposure in Children in Missis - diatrics 125:e1270–e1277. in Young Mexican-American children, Environ - sippi and Ohio,” Environmental Health Perspec - vi . www.nongmoshoppingguide.com/brands/ offering the EO Sanitizing Wipes mental Health Perspectives 115(5):792–798. tives 112(1): 46 –51. cereal-and-breakfast-foods.html?bid=240 ii P. Grandjean, Harari, R. et al. (2006), “Pesti - available for customer use. You can iv D.S. Rohlman, Arcury, T.A. et al. (2005), “Neu - cide Exposure and Stunting as Independent Pre - find them in the entry vestibule. Sani - tize to your heart’s content! A restroom vacancy/ occupation The restrooms will soon have dead - bolt locks that notify outsiders if the restroom is “Occupied” or “Vacant”. No more interruptions from anxious patrons trying to open the door while it is locked! Residential and community based architecture that is unique, energy efficient and conservation minded Wagner Zaun Architecture 218 733-0690 www.wagnerzaun.com 12 WINTER 2011-12 A GARBANZO GAZETTE

Make the crust: This soup is rich and satisfying without side squash. (save the rest for later) Pulse the flour, cornmeal and salt in a the saturated fat of cream and i t’s kosher 5. Bake at 350 for 30-50 minutes, or recipes food processor to combine. Add the to boot! until squash is tender. butter and 3 tablespoons cheese; pulse Creamy Sausage Soup 6. Remove squash from oven and allow Editor’s Note: The Eat Local Challenge until the mixture is crumbly. Drizzle in 4 to cool. had more people than ever sign up. In the tablespoons ice water and pulse until Non-Dairy) 7. Spoon out squash (and garlic cloves) —Michael Karsh, Produce Manager & last Gazette, I offered up an opportunity the dough comes together; add 1 more into a mixing bowl. WFC Owner for our readers to enter a recipe contest. tablespoon ice water if necessary. Turn 8. Add remaining butter or oil, milk and The recipe that follows is a delicious entry, out onto a sheet of plastic • 2 medium white-fleshed sweet cumin and mash with a potato masher potatoes, peeled and shredded but it was our one and only entry. Con - wrap, forming a ball. Wrap or fork until blended. gratulations, Renee! and refrigerate until firm, • 4 T oil 9. Heat tortilla shells in oven about 45 minutes. • 3 c water 10. Place a few spinach leaves on tor - This pie features roasted tomatoes Place dough on • 3 T olive oil tilla shell and caramelized onions, bringing counter dusted with • 2-3 dried hot peppers (to your taste), 11. Spoon squash mixture onto spinach out the sweet ness in both. The flour, then cover with Sil - shattered leaves, top with mango salsa, wrap it tomatoes can be made ahead and pat or parchment paper • ½ t celery seed up and enjoy! refrigerated for several days . and roll into a 13-inch • 1 t dried basil Ingredients for salsa: Tomato Pie round. Transfer the dough to a • 1 t dried oregano • 1 Mango —Renee Willemsen, WFC Owner 9½-inch deep-dish pie plate. Fold the • ½ t dried sage • 1 small red onion • Roasted tomatoes (see instructions overhang under itself and crimp the • 2 T nutritional yeast below) edges. Pierce the bottom of the crust all • 1 small Jalapeño pepper • 6 c broth • 1 c All-Purpose Flour over with a fork. Refrigerate until firm, • ¼ c Italian parsley • ½ lb beef sausage either ground or • 3/4 c Yellow Cornmeal about 20 minutes. Meanwhile, preheat cubed Preparation for salsa: • 3/4 t Salt the oven to 350 º F. • 1 medium carrot, washed and diced 1. Cut mango into small cubes • 1 stick Cold Local Unsalted Butter, cut Line the crust with foil and fill with dried beans. Bake 10-15 minutes (firm • 1 medium Yukon gold potato, washed 2. Dice onion into ½-inch pieces and diced • 4 –5 T Iced Water to touch). Remove the foil and beans 3. Dice jalapeño with seeds and then add the filling. • 2 c stemmed & chopped kale • 3 T Local Cheddar Cheese, shredded 4. Chop parsley Make the Filling: (can be made while • 2 stems celery, diced • 1 T Olive Oil 5. Combine all ingredients and stir. dough is chilling in refrigerator) Preheat • 1 small golden beet, peeled and diced (Serves 4) • 6 c Thinly Sliced Local Onion Oven to 450º. • ¼ c Half-and-Half (local) Heat 4 T oil in a medium saucepan Heat olive oil in nonstick skillet over while peeling and shredding the sweet • ½ t Salt Savory Breakfast Scramble medium heat. Add the onion, cover and potato. As soon as the sweet potato is —Emily Darnell, Produce Clerk • ¼ t Black Pepper cook for 20 minutes or until golden shredded, add to the heated oil and & WFC Owner • 1½ T Chopped, Fresh Thyme brown, stirring occasionally. Add 1/8 sauté for 1 minute, stirring frequently. • 3 garlic cloves Roasted Tomatoes cup of the half and half and cook down Add 3-cups water and boil 2 minutes, liquid. Remove from heat, stir in the re - • 1 thumb size piece of ginger Place 2½ pounds ½ inch thick sliced covered. Uncover and remove from • 1 red Fresno pepper (or other favorite tomatoes on a roasting pan or glass maining half-and-half, salt, pepper and heat. Allow this to stand and cool while almost all of the thyme, saving a little to hot pepper) pyrex. Drizzle on approximately 3 T oil, you prepare the rest of the soup. • 3 mini sweet peppers 1 t salt and ¼ t pepper. Roast at 200º sprinkle on the top of the pie. Place Heat olive oil in a large soup pot, • 1 small yellow onion on several baking sheets, stirring occa - roasted tomatoes at the bottom of the adding hot pepper and herbs as soon • 2 beets sionally. Cook at least 3 hours and up to pie crust and then pour the onion mix - as it is lightly warmed. Stir periodically 8 hours (the longer they roast, the ture on top, sprinkling remaining thyme over medium heat for 45 seconds, then • 1 T butter sweeter they become). on pie. Cook for approximately 20-25 sprinkle with nutritional yeast and stir • 2 c curly Kale minutes or until golden. again for another minute. Add broth • 5 eggs and remaining ingredients. Return to a • ½ c milk boil, then reduces heat to simmer until • ½ c shredded sharp cheddar cheese beets and carrots are soft (about 30 (optional) minutes). • Sea salt (to taste) While soup simmers, process the • Fresh ground black pepper (to taste) somewhat cooled sweet potato mixture • Favorite hot sauce as topping in batches in a food processor or (optional) blender, pouring off the batches into a • Soft tortilla shells (optional) bowl to await then end of the process. The texture should be that of cream or 1. Mince garlic and ginger and sauté thicker. Once the main pot of soup has with butter in a skillet over low heat completed cooking, pour in the sweet 2. Dice red Fresno peppers, mini sweet potato cream and stir to combine. Heat peppers, and onion and add to skillet. through, but do not boil again. Serve! 3. Continue sautéing over low heat. 4. Dice beets and add to skillet, sauté over medium heat about 5 minutes or Our own Emily Darnell entered the fol - until beets are softened. lowing recipe in the DNT’s cooking com - 5. Rinse and chop kale and add to skillet. petition. She may not have taken home 6. Cover and let simmer for 2-3 minutes the big prize, but she (and her recipe) are or until kale is tender. winners with us! 7. Remove skillet from heat and set Roasted Squash Tacos with aside, keeping it covered. 8. Beat eggs and milk (add salt and Mango Salsa pepper to taste) —Emily Darnell, Produce Clerk 9. In another skillet scramble the egg & WFC Owner mixture Ingredients for tacos: 10. Serve eggs on top of previously pre - • 1 medium sized Buttercup, Butternut pared vegetables. or Delicata squash 11. Top with shredded cheese and hot • 3-4 garlic cloves sauce (optional) 12. Wrap scramble inside a soft tortilla • 2-3 T of butter or olive oil shell, pita bread, Lebanese pocket • 1/3 c milk bread or other flat bread for a breakfast • 1 t ground cumin burrito option. • Fresh spinach leaves (Serves 4) • Soft tortilla shells, pita bread, Lebanese pocket bread or other flat bread Preparation for tacos: 1. Halve squash and remove seeds 2. Place squash in a roasting pan with the cut surface facing up 3. Peel and halve garlic cloves and place them inside the squash 4. Spread a little olive oil or butter in - GARBANZO GAZETTE A WINTER 2011-12 13

Editor’s Note: each year, we feature recipes • 8 oz cream cheese, room temperature different way.) While the garlic cloves are pan or cast-iron skillet over medium- from a non-profit agency that we have • 2 t vanilla then tossed in with the greens, garlic-im - high heat. When the fat is hot, add the partnered with for some event during the bued duck fat isn’t called into use in this greens, stirring to coat with the fat. Add year. This year, we had a great time with Preheat oven to 275ºF. Grease and flour recipe. We can think of dozens of uses for the salt, pepper, and garlic cloves. Cook, the “One Vegetable, One Community” two 8-1/2” x 4-1/2” loaf pans and set it, perhaps none so tempting as diving stirring frequently, until the greens are events put on by the Duluth Community these aside. Over low heat, combine the right in, face first. If you wish to show a just tender, 2 to 3 minutes. Serve imme - Garden Program. This year’s vegetable chocolate, butter and coffee and stir little restraint, however, simply reserve it diately. was kale. These are some notable recipies continually until the chocolate has to toss with potatoes or bone-in, skin-on melted and everything is smooth and in - from the year-end potluck. The DCGP and chicken prior to sautéing or roasting. You Kale Spread WFC hope you enjoy them. corporated. Set this aside to cool for 15 won’t be disappointed. minutes. —Kate Cartier, DGCP Member & WFC While the chocolate is cooling, steam Kale Greens and Garlic Owner Feed the Revolution Hotdish In food processor, combine: —Michael Gabler, DCGP Member, WFC the kale until tender. Remove from Cooked in Duck Fat Owner & Kale Ambassador, modified steamer and puree in a food processor —Paul Treuer and Dan Kislinger, DCGP • 1½ c coarsely chopped kale from a recipe on food.com By Jack - or blender until smooth using the water Members & WFC Owners • 1 large garlic clove, smashed to get the right consistency. You may not • 6 olives (green or black) ieOhNo! on July 13, 2011 For the duck-fat-roasted garlic: use all of the water depending on your • ¼ c onion • 2 lbs fresh kale Note: Paul got duck fat from Clancy’s kale variety. The consistency of the • 3 T olive oil • 1½ c water puree Deli in Minneapolis.You can use olive oil if • 1½ lbs potatoes, you can not get duck fat. • 1 T seasoning of choice, or 1 T should be Worcestershire peeled and cut into wet and quarters (about 6 • 1 c rendered duck fat • 2 8-oz. packages of cream cheese (or smooth but medium) • 12 small garlic cloves, peeled and substitute tofu for 8 oz.) not runny. • ½ c hard apple cider tough stem ends removed Combine ¼ Spread on crackers, baguette, pita and • butter or margarine cup kale For the kale greens: enjoy!! • 2 onions, peeled and puree to the • 2 bunches kale greens, or other hearty minced jam and greens such as dandelion, spinach or • 4 garlic cloves, peeled maple Swiss chard (about 1 lb total) Polenta with Kale and Red and minced syrup. Set • 2 T rendered duck fat Beans • 1 lb tomatoes, washed aside. • ½ t kosher salt —Jamie Zak, DGCP Member & WFC and quartered Owner After • ¼ t freshly ground black pepper • tomato paste (optional) • 4–6 cloves garlic, chopped your 15 mins are up, add ½ cup kale • 12 small cloves duck-fat-roasted garlic • ¼ c dried basil puree, vanilla and eggs to the chocolate • half an onion, chopped • 3T maple syrup mixture and beat until smooth and well Make the roasted garlic • 3 T butter (1 T for sauteeing, 2 T for salt and pepper, to taste incorporated. Sift together all dry ingre - 1. Place the duck fat and garlic in a polenta) • 1 lb mozzarella cheese dients and stir into the chocolate mix - small, heavy bottomed sauté pan over • 1 T olive oil ture until the batter is smooth. Divide low heat. Slowly bring the mixture to a • ¼–½ t salt Strip leaves from tough stalks and chop. the batter between the two loaf pans. simmer. Cook just until the garlic be - • 15 oz., or so, cooked kidney beans Discard tough stalks. Chop leaves and Bake for 45 mins – 1 hour or until a gins to turn light golden brown. The • 1 bunch, or so, kale tender stalks. Combine prepared kale toothpick inserted in the center of the garlic will turn too dark quite easily, so 1/ • 1 c cornmeal with 1- 2 cups water. Bring to a boil. cake comes out clean. Cool in the pans keep an eye on it. If it cooks too much, • 2 c milk Add potatoes and cider. Simmer for 20 for 15 mins, then remove from the pans it will taste bitter and unpleasant. Turn minutes or until very tender. Only a little and cool on racks until the cakes are at off the heat and let the garlic cool in the • 1½ c water liquid will be left. room temperature. fat for about 30 minutes. The garlic will • ½ t salt Using a potato masher or electric While the cake is cooling, make the continue to brown slightly as they sit in Heat the oven to 350º. Sauté garlic, mixer, beat until potatoes and kale are frosting by beating together all of the the fat. onion, butter, olive oil, and salt. Add kid - thoroughly blended. Set aside. frosting ingredients until it smooth and ney beans and sauté longer. Add kale. While kale and potatoes cook, melt 2 2. Remove the garlic from the fat. If not spreadable. Mix well and wilt until tender (may need T. butter or margarine in saucepan. using the garlic immediately, store the Once the cakes are at room temp, a cover). When butter is lightly browned, add garlic and fat separately in covered con - cut each one in half to make two layers. To make the polenta, add 2 cups onions. Cook until onions are translu - tainers in the refrigerator for up to 1 Divide the jam mixture evenly between milk, 1½ cups water and ½ tsp. salt to a cent. Now add tomatoes, garlic, and week. Let stand at room temperature the two cakes and spread evenly on the saucepan and bring to a boil. Reduce the herbs. Cook until tomatoes are soft. for 1 hour before using. center layer. Replace the tops. Spread a heat to simmer and slowly whisk in the Taste, and add sugar, salt, and pepper to thick layer of frosting on the tops of the cornmeal. Cook, whisking, until the mix - season. Pour into a blender and blend to Prepare the Kale greens cakes. If you make have extra frosting 1. Trim the ends from the Kale greens ture is thickened to the consistency of obtain a medium-thick sauce. Add left over, it does freeze well for a future and discard. Wash the greens thor - mashed potatoes, about 5 minutes. Add tomato paste as necessary. quick dessert. oughly and drain. 2 T butter and 1–2 cups shredded moz - To assemble, butter a 2-quart oven - zarella, parmesan, romano, or whatever, proof dish and layer the ingredients, be - 2. If the greens are young, slice them cheese. Put into an oven-safe casserole ginning with the kale mixture, then A sign of any great recipe is that it begins into 2-inch-wide ribbons. If the greens dish and bake until “springy” to the tomato sauce, then cheese; repeat once by gently bathing garlic cloves in warm are mature and relatively tough, bring a touch. more and top with cheese. Bake in pre - duck fat until they’re imbued with ducky, large pot of salted water to a boil. Drop Layer the contents of the sauté pan heated 350-degree oven until hot and fatty goodness, not unlike confit. (We the greens into the boiling water and on top of the baked polenta and serve. bubbly, about 20 minutes. should note that the authors suggest that cook for 1 minute. Drain well in a colan - you can swap olive oil for the duck fat. der. Rinse with cold water. While not the same, it’s lovely in a quite People’s Choice: 3. Heat the rendered fat in a large sauté Best Kale Dessert Snow Garden Cake —Shannon Szymkowiak, Promotions & Education Manager & WFC Owner

s n o Cake: INTRODUCINGINTRODUCINTRODUCING THE i t p o

• 8 oz unsweetened chocolate s u o i

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removed  e • 1 – 2 c water • 2 c cake flour • 1 – ¾ c evaporated cane juice • 1 t baking soda  • 1 – 10 oz jar of blueberry or mixed   berry jam • 2 T maple syrup Unique home decor & Holiday Gift ideas Available at “Snow” aka Frosting: • 2 c powdered sugar, sifted to remove any lumps • ¼ c butter, room temperature 14 W FINALTLE R2 02101 11-12 A GARBANZO GAZETTE

Gluten-Free Chocolate Another recipe straight from my mother’s or chard cake for breakfast and working some veg - Chocolate Chip Walnut recipe file. • 2 t coarse salt gies in too, this recipe is a must. It’s really Snow Pudding with Soft • 1 t curry powder easy to make, and gives you the indul - Biscotti gence of carrot cake (complete with —Ellen Turner, Merch Clerk & WFC • 1 T nut yeast Custard Sauce icing!) without the hassle or heavy feeling. Owner • 1/2 t cinnamon —Barb’s Mom It’s the perfect start to your day. . • 2/3 c white rice flour • Soften... 1 envelope unflavored gelatin • Rooster hot sauce • 2/3 c quinoa flour (1 Tablespoon) Combine leek, carrot, water, pepper, gar - Carrot Cake Oatmeal • 1/3 tapioca flour • in 1/4 C. cold water lic, sugar and yeast and simmer for 1 —Meatout Mondays • 1/3 c coconut flour • Stir in... 1 C. boiling water hour. Whisk eggs, and add to broth (now • 1 c almond milk (or any other non- • ¼ c unsweetened cocoa powder • 3/4 C. sugar fully cooked) that has been brought to a dairy milk) • ½ t xanthan gum • 1/4 C. lemon juice boil. Pour egg by 1/4 amounts into boil - • 1/2 t fresh lemon juice • 2 eggs, large • 1 T. grated lemon rind ing broth, allowing it to return to boil be - • 2 T coconut milk cream* (optional) • 2/3 c granulated sugar • Soft custard (recipe below) tween additions. Once the egg is • 1/2-1 t ground cinnamon (to taste) cooked, keep warm but not boiling and 1 • ½ t baking powder • 1/4 t ground ginger Strain and cool. Stir occasionally. When T ginger and miso to taste. • ½ t salt • 1/8 t ground nutmeg it begins to set, beat with rotary beater Cook sticky rice in 3 cups water in • pinch of salt • 1 t vanilla extract until frothy. the rice cooker, 4 cups on stovetop. • 1 large carrot, finely grated (1 heaping • 2 T water Beat in 2 egg whites, stiffly beaten While the rice cooks, prepare greens, cup) • 2/3 c walnuts, chopped Continue beating until mixture holds its squeeze and finely chop. Combine • 1/2 c regular oats • 1 c semisweet chocolate chips shape. Pile into sherbet glasses (but greens, salt, curry, nutritional yeast, and she always used small, somewhat igloo- cinnamon. Once rice is cooked, com - • 1 t pure vanilla extract Chocolate Coating: shaped jello molds). Chill. If you use bine well with greens. Form rice/greens • 2 T pure maple syrup • 1 c semisweet chocolate chips jello molds, dip briefly in warm water mix into balls, approximately 1/4 cup • 1 T crushed walnuts • 1 t canola oil don’t let the water touch the snow and (portion scoop is awesome for this). • ½ c white chocolate chips (optional) unmold on a small dessert plate or into Place one or two “balls” per bowl, Topping (optional): a sherbet glass. Serve with soft custard squeeze Rooster sauce as needed. Pour • 1 T crushed walnuts Preheat the oven to as a sauce (and she always put a broth over and enjoy! • 1 T coconut milk cream* plus: 350º Fahrenheit. maraschino cherry on top). • 1/2 t maple syrup (to drizzle on top) Spread out the • shredded coconut, cinnamon, and chopped walnuts Soft Custard This is a quick side dish that I usually raisins on Beat in top of 1 qt. double make with some reconstituted tomatoes I *Use just the cream off the top of a can of a large boiler: have dried from my garden harvest, coconut milk or mix coconut butter with a baking 4 egg yolks (or though sundried works just fine with the bit of almond milk. sheet and two whole eggs) omission of the boiling water and sugar. toast Blend in... 1/4 C. Pesto Garbanzos with In a small pot, heat the almond milk, them for sugar 1/4 t. salt. Pour Tomatoes lemon juice, and coconut cream on medium heat. Stir in spices and salt about ten in... 1½ C. scalded milk Cook —Michael Karsh, Produce Manager & until they’re dissolved into the liquid. minutes, turn - over simmering (not boiling) WFC Owner ing and shaking the water, stirring constantly. When custard Stir in grated carrot and oats; cook for • 4 c cooked garbanzo beans, salted to about 8 minutes or until oats are soft. pan halfway through to ensure even coats silver spoon (thin coating), re - taste browning. Do not burn. move from heat. If custard should start Remove pot from heat, and stir in • ½ c dried tomatoes In a medium-sized bowl, combine all to curdle, beat vigorously with rotary vanilla, maple syrup, and walnuts. Serve • 2 t brown sugar four flours, cocoa powder, and xanthan beater until smooth. Cool quickly. Blend with the topping ingredients and/or gum. Mix well or sift together, and set in 1t. vanilla. Serve in sherbet glasses • ½ c boiling water whatever else you want to make your aside. topped with whipped cream, or use as a • ¼ c pesto carrot cake oatmeal amazing. Beat eggs, sugar, baking powder, sauce over fruit cake or other desserts Directions: In a small pot, heat the almond milk, salt, vanilla extract, and water with an (such as snow pudding!) Combine boiling water, tomatoes and lemon juice, and coconut cream on electric mixer on high speed until brown sugar and let stand in a covered medium heat. Stir in spices and salt creamy and ribbon-textured. This usu - glass bowl for 10 minutes. Once toma - until they’re dissolved into the liquid. ally takes a few minutes. Lower speed Squash and Kale Soup toes are soft but not mushy, strain Stir in grated carrot and oats; cook for and slowly add the dry ingredients until —Cree Bradley, Lake Superior Sustain - them out and squeeze as much water about 8 minutes or until oats are just incorporated. Mix in the toasted able Farming Association out as you can, reserving 2 T of this soft.Remove pot from heat, and stir in walnuts and 1 cup of semisweet choco - • 1 winter squash juice. Mince, combine with pesto and vanilla, maple syrup, and walnuts. late chips. • 1 lb Italian sausage garbanzos and the tomato juice from Serve with the topping ingredients Transfer the dough to a greased bak - • 6 c chicken stock reconstituting. Chill 1 hour. Adjust salt and/or whatever else you want to make your carrot cake oatmeal amazing. ing sheet and shape it with wet hands • ¾ c whole wheat couscous and stir well, serve with parmesan into a log that is about 14 inches long, • 1 can cannellini beans cheese as desired. 3 inches wide, and ¾ inch thick. Spritz the top with water or smooth it with wet • 1 large bunch kale, leaves only, chopped fine hands or a wet spatula, and bake for 25 Cinnamon Roll minutes in the preheated oven. Peel and cube squash. Place on baking Bread Pudding Cool for 20 minutes in the pan. Re - sheet; drizzle with olive oil; add salt and — Debbie Manhart, Deli Manager and duce the oven temperature to 325º pepper. Roast in oven at 400º for 30 WFC Owner Fahrenheit. Then moisten the top of the minutes. • 2 ea. Great Harvest cinnamon rolls biscotti with water again to soften In large stock pot, brown Italian (with or without raisins) slightly, cool for 5 more minutes, then sausage, drain any grease. Add chicken • 2 ea. apples place the log on a cutting board and cut stock, couscous, beans. Cook for 10-15 • 4 c. milk into ½ –¾ inch slices. Carefully place minutes. • 4 ea. eggs sliced biscotti upright on the baking Lastly, add kale and roasted squash. pan and bake it for 25 more minutes. Cook for another 5 minutes. Freezes we ll. • 2 t. orange zest Cool on a rack. • ½ orange, juiced To make the chocolate coating, melt Cut the cinnamon 1 cup of semisweet chocolate chips Happy Dinner Soup rolls into cubes with the canola oil in a small saucepan —Michael Karsh, Produce Manager & about 1” square. over low heat, stirring to avoid scorch - WFC Owner Dice the apples – 0ICKYOURPOISON ing. Spread chocolate mixture over • 1 small leek cleaned and finely add them to the cin - cooled biscotti and lay flat. If desired, chopped namon rolls. Com - melt white chocolate and spoon it into • 1 medium carrot, shaped and thinly bine the milk, eggs, a plastic bag or a pastry tube and use it sliced and orange juice to decorate the tops of the biscotti • 1/4 dried mushrooms, crushed and zest and pour slices. (If using a plastic bag, cut off the • 3 quarts water over the cinnamon very tip of one corner and squeeze the • 1 dried chili pepper, crushed rolls and apples. white chocolate out with your hands in • 3 cloves garlic, crushed Spray a 9 x 13” pan a pattern of your choice). • 2 T sugar and pour mixture Lay slices flat for a few hours to • 1 T nutritional yeast into pan. Bake at allow the chocolate to harden. Keep bis - • 5 eggs whisked 350ºF for about 45 cotti in a sealed bag or container for up • Miso paste (preferably red) minutes (until set). to 2 weeks, or wrap and freeze. Can serve plain or • 1 T fresh ground ginger Enjoy with coffee, hot chocolate, or a with ice cream or 1/ hot beverage of your choice! • 2- 4 c sticky or sweet rice whipped cream. • 1 package frozen greens or one PERFECTDULUTHDAYCOMCALENDAR bundle stemmed and steamed kale GARBANZO GAZETTE A W I NFATELRL 201111 - 1 2 15 WFC-U winter class listings December, 2011 – February, 2012 December Kid’s Cookie Baking he learned to make during his time liv - Pathos, Ethos, Logos? Pre-Game 101 ing in Eastern Europe. He will teach you Instructor: Faith King Instructor: Debbie Manhart the art of the Polish Pierogi, Ukrainian Mediterranean Diet!!! Saturday, December 3, Wednesday, January 18th, Borscht Soup, Bosnian Coffee, and Instructor: Shannon Szymkowiak & Dr. 10:00 am – 12:00 pm 6:00 pm - 8:00 pm more. Adam Sundberg Parents, take the afternoon off while Are you always wondering what your Tuesday, February 21st, your kids learn how to make a variety of guests might want to snack on before The Boot is Off: Fresh 6:00 pm – 8:00 pm Christmas cookies and other treats the main course? This can be a frustrat - In this class you will learn to know the using healthy ingredients. Every child ing and downright daunting task that Italian Cooking Mediterranean Diet. In the first half of will get the chance to actively partici - brings you to dump a family size bag of Instructor: Robert Giuliani our class, Dr. Sundberg will go over the pate and create a cookbook to take Doritos’s in a large plastic bowl. In this Tuesday, February 7th, tenets of the Mediterranean Diet and home, so they can re-create their fa - class the penalty flag is being tossed as 6:00 pm – 8:00 pm explain why this is one of the healthiest vorite treats throughout the holiday Debbie teaches you quick, delicious, Are you tired of old store bought diets in the world. Shannon season. This fun filled class is best and easy appetizers whether it’s for a spaghetti and meatballs? Wish you Szymkowiak will spend the second half suited for children ages 7-12, and is Tupperware Party or the Super Bowl. could treat your family to an Italian dish of the class showing you how to pre - limited to 12 participants. There will that was not Olive Garden? This is the pare some exciting dishes that follow also be one gluten-free cookie recipe class for you! Robert Giuliani is going the diet’s rules. made in this class. Taste of Jamaica Instructor: Tony Curtis to teach you how to enjoy fresh pasta Tuesday January 24th, and simple sauces to enjoy at the mercy Taste of Trinidad & Making Raw Pies 6:00 pm – 8:00 pm of your own hands. This class will sim - Instructor: Karen Pringle ply be ‘stupendo’! Tobago Ya man, Tony Curtis is teaching at the Instructor: Lyndon Ramratten Monday, December 5th, WFC-U. Tony will be bringing some of 6:00 pm - 8:00 pm Tuesday February 28th, his favorite simple Caribbean dishes to Southern Hospitality: 6:00 pm – 8:00 pm Let us face the truth; pie baking can be prepare, serve, and teach. He will show The Louisiana Way a pain in the… apple. It takes time, ef - you the secrets to Rasta Pasta, Jerk Our very own Lyndon of the Co-op is Instructor: Kristen Long fort, and when the Holidays are near Chicken, Jamaican Tropical Salad, and back to teach yet another extravagant who has time for that? In this class Jamaican Rice and Beans. Thursday, February 16th, class on Caribbean cooking. In this 6:00 pm – 8:00 pm Karen will teach you how to make deli - class he takes us into the cooking style cious, healthy raw pies. Wow your Always keep in mind that those that do of his home island Trinidad and To - guests or your hosts with these tasty February not venture do not experience the bene - bago. Join us as we enjoy Cilantro Curry desserts that cannot be used as an ex - fits of life. It is possible that you might Fried Breads, Trinidadian Caramelized cuse for your New Year’s resolution. Beyond the Iron Curtain: have to come to this class trudging Chicken Stew, Geera Pork, and a special Eastern European through a blizzard, bundled in a parka desert. wearing your Steger Mukluks and snow Baking Holiday Cookies Cuisine shoes. However the benefits you will re - Instructor: Ellen Turner Instructor: Adam Wisocki ceive from authentic Southern Style Tuesday, December 6, Thursday, February 2nd, cooking is worth any encounter with 6:00 pm – 8:00 pm 6:00 pm – 8:00 pm Mother Nature. Once you try the home If you love all kinds of cookies (the more This is a class dedicated to the great made gumbo and more it will warm you the better!), but are at a loss when it dishes of Eastern Europe. Adam will to the soul. comes to finding and baking the perfect make you some of his favorite dishes recipe, then this class is for you. We will explore a wide variety of cookie recipes, from drop cookies to cutout cookies, and even some vegan and gluten-free recipes that everyone will enjoy. There Jett Sophia will be chocolaty, fruity, chocolaty, spicy (in a good way), chocolaty, nutty, Christ - Psychic Readings mas-y, frosted, and maybe even some for clarity, support, insight, and healing chocolaty cookies. Come ready to get sticky and creative and spend your readings in-person or by phone evening in cookie-flavored bliss! www.savvypsychic.com [email protected] January (612) 965-9708 Turkish Home Cooking Instructor: Byron Johnson Monday, January 9, 6:00 pm – 8:00 pm Home cooks in Turkey utilize simple, yet quality, ingredients to create wonderfully flavorful dishes. Embedded in each dish is a cultural story waiting to be told. In this class, Byron will demonstrate dishes such as Leeks and Carrots cooked in Olive Oil, Piyaz (a bean salad), Yogurt Soup, Cappadocian Manti (a savory pas - try), and Stuffed Vegetables. While these dishes are prepared he will utilize pic - tures and sounds from a year spent in Turkey to illustrate the stories these dishes have to tell about the Turkish peo - ple and their relationship to good, sim - ple, honest food.