Reader A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI VOLUME 42 • ISSUE 6 • JUNE 2015
GF
2 Cups Shredded Carrots Pre heat oven to 320°. In a large bowl, combine dry ingredients. In another bowl, combine wet ingredients, and stir until well-mixed. cut dates into halves, then cut each half into quarters. Toss in the coconut. Add carrots, walnuts (reserving some for top), and dates to the batter, and mix until combined. Put reserved walnuts on top of each muffin. Portion into muffin pans 2 Cups Gluten-Free Flour Mix and bake in oven until they test dry in the middle, about 40 minutes.
3/4 Tsp Sea Salt SOY 3/4 Cup Applesauce 1 1/2 Cup Chopped Dates 1 Cup Almond Meal Flour 1 Tsp Alspice
1 Cup Soy Milk
3/4 cup Sugar
1 Cup Chopped Walnuts 2/3 Cup Canola Oil
1 Tbsp Egg Replacer
5 Tsp Baking Powder 5 Tsp Vanilla Extract 1/2 Tsp Cinnamon 1/4 Cup Coconut Flakes BAKING FOR SPECIAL DIETS STORES CLOSING EARLY Sunday, June 28th at 7:30pm for Inventory Saturday, July 4th at 7:30pm Thursday, July 9th at 7:30pm for our Annual Meeting & Party PAID PRSRT STD PRSRT U.S. POSTAGE POSTAGE U.S. MADISON, WI MADISON, PERMIT NO. 1723 NO. PERMIT 1457 E. Washington Ave • Madison, WI 53703 Ave 1457 E. Washington MATERIAL POSTMASTER: DATED CHANGE SERVICE REQUESTED CHANGE SERVICE WILLY STREET CO-OP MISSION STATEMENT Camp Woodbrooke Richland Center, Wisconsin The Williamson Street Grocery Co-op is an economically and Simple living, close to nature Reader environmentally sustainable, coop- eratively owned grocery business Published monthly by Willy Street Co-op that serves the needs of its Owners East: 1221 Williamson Street, Madison, WI 53703, 608-251-6776 and employees. We are a cor- West: 6825 University Ave, Middleton, WI 53562, 608-284-7800 nerstone of a vibrant community Central Office: 1457 E. Washington, Madison, WI 53703 608-251-0884 in south-central Wisconsin that EDITOR & LAYOUT: Liz Wermcrantz ADVERTISING provides fairly priced goods and : Liz Wermcrantz services while supporting local COVER DESIGN: Hallie Zillman-Bouche and organic suppliers.
SALE FLYER DESIGN: Hallie Zillman-Bouche GRAPHICS: Hallie Zillman-Bouche We’re a small camp with a whole PROOFREADER: Valerie Secaur WILLY STREET CO-OP lot to offer. We value simplicity, RECIPE SELECTION: Serenity Voss BOARD OF DIRECTORS peace, personal relationships, and SALE FLYER LAYOUT: Liz Wermcrantz Holly Fearing, President PRINTING: Wingra Printing Group Courtney Berner, Vice President stewardship for the Earth. Small Rick Bernstein camper to staff ratio. Traditional The Willy Street Co-op Reader is the monthly communications link among the Co-op Board, staff and Owners. It provides information about the Co-op’s services Dawn Matlak camp activities plus chickens, and business as well as about cooking, nutrition, health, sustainable agriculture and Mike Martez Johnson goats, archery, woodworking and more. Views and opinions expressed in the Reader do not necessarily represent those Holly Bender wholesome family style meals of the Co-op’s Directors, staff or Ownership. Acceptance of advertising does not indi- Miguel Zamora cate endorsement of the product or service offered. Articles are presented for informa- Mike Engel from our Co-ed organic ages 7-15 garden. Quaker Daniel Ramos Haaz leadership. ACA accredited. tion purposes only. Before taking action, you should always consult a professional for 608-647-8703 advice. Articles may be reprinted with permission from the editor. BOARD CONTACT INFO: SUBMISSIONS [email protected] www.campwoodbrooke.org [email protected] (includes All advertising submissions must be reserved and arranged with the editor by the 10th of the month previous to publication. All advertisement copy must be submit- the GM, Executive Assistant and ted by the 15th of the month. Submissions should be emailed to l.wermcrantz@ Board Administrator) willystreet.coop or mailed to Willy Street Co-op’s Central Office according to sub- mission requirements. BOARD MEETING SCHEDULE CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800 June 16th at the Central Office BUSINESS OFFICE: 608-251-0884 July 21st at the Central Office FAX: 608-251-3121 August 18th at Willy West The only SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450 (Central Office, 1457 E. Washington Ave. Iyengar yoga studio All meetings begin at 6:30pm.) GENERAL EMAIL: [email protected] in Madison GENERAL MANAGER: [email protected] EDITOR: [email protected] PREORDERS: EAST: [email protected]; WEST: ws.preorders@ willystreet.coop WEBSITE: www.willystreet.coop BOARD EMAIL: [email protected] Unique co-op structure STORE HOURS: 7:30am to 9:30pm, every day East Juice Bar: 7:30am to 6:00pm; West Juice Bar: M-F: 7:30am-7:00pm See our class schedule at: & Sat-Sun: 7:30am-6:00pm. Yogacoop.com Deli: 7:30am to 9:00pm Seafood Center–East and West: Monday–Saturday, 8:00am to 8:00pm; Sunday, 812 EAST DAYTON ST. SUITE 200 8:00am to 6:00pm.
TAKE IN THIS ISSUE A CLASS!!! 3 Customer Comments Community Reinvest- 18-19 Quick Pickles ment Fund Grant Hardanger embroidery, 4 East Store’s May Closing; 19-20 Grills: Charcoal vs. Gas Board Elections; & More Recipients Copic markers, drawing 20 Saving at the Co-op: 11 Support Dadscaping! & Zentangle classes 4-5 Shop. Vote, Run. Your Preserving the Harvest Co-op Depends on YOU! 12 New Products
21 Welcome Our New Staff 5-6 Community Room 13-15 SPECIALS PAGES Instructors Calendar 17 Grilling for the Non- 22-24 Baking for Special Diets 6-7 Food Supply News Carnivore SUPPLIES & CLASSES FOR 26-27 Recipes and Drink CREATIVE PEOPLE 8 Staff Picks 18 Good Grilling Cheeses Recommendations m–th 10-7, f 10-6, sat 10-5 5928 odana road, madison 9-10 Announcing the 2015 608.274.1442 or lynnsofmadison.com
2 Willy Street Co-op Reader, june 2015 CUSTOMER COMMENTS
delivered to Willy West. Not long after ship at Outpost. -Ashley Keuhl, Owner not marked. I’m wondering why the Write Us! I got that message, the manager at Records Administrator 2 different lists of rewards and 1 is on We welcome your comments Willy West called me and said, “Ka- the site & much longer than the other, and give each one attention tie, I’m looking at your cheese right MONARCH BUTTERFLY and 1 is not on the site. and serious consideration. now.” The night before the event is DECLINE Is the Owner Rewards that’s Send them to customer.com- an especially busy time and so to save Q: You’ve probably heard how the emailed available anywhere on the site [email protected] or fill me the drive to Middleton, Willy West monarch butterfly east of the Rockies if an owner is logged in or is it only out a Customer Comment form staffer Katherine Kornely volunteered faces extinction. If not, do an online available from the weekly email and in the Owner Resources area. to drop the cheese at Willy East on her search for “monarch butterfly decline” from the store flyer? Thank you. Each month a small selection is way home so I could pick it up in the and you’ll see it’s received a ton of A: Thanks for writing us with your printed in the Reader. The rest morning. This was a lifesaver! Event publicity. question. The two are different because can be found in the commons days are the busiest days of the year at Milkweed is the only plant it lays its we compile them in different ways, but or in the binder near Customer my job and this year, my day started eggs on, and milkweed has been disap- are talking about making it one way for Service. Thank you! off in the best way imaginable by pearing for a number of reasons. You both. walking into Willy East and beholding should sell milkweed seeds. I could sell The page on our website is all Owner the glowing gift box of cheese sitting them to you or you could buy them else- Rewards products currently on sale (with THE CASE OF THE proudly on the customer service desk. where. People should plant them before each variety getting its own listing), MISSING CHEESE It was clearly labeled, the staff mem- June 15th. while the version we email out is most Q: I recently had a very big “This ber at the desk was expecting me, and You should also consider planting of the products and varieties combined is why I love the Co-op!” moment and I left basking in the warmth of every- milkweed on co-op property this year. under one. So, for example, on the flyer I’m writing to share and thank all of one’s selfless cooperation. Nobody at A: I have heard of the milk weekweed that gets emailed out we have Seaweed those involved. I organize a silent auc- the Co-op had to be part of this cheese being the only plant that monarch lar- Bath Co. argan shampoo or conditioner, tion for a local non-profit and, months donation but so many were anyhow. vae eat and its importance to the continued all kinds on sale. On the listing on our ago, was in contact with a local cheese Thank you to the cheese company for survival of the monarch. I appreciate your website, we have each variety (citrus, company who is also a vendor at the their wonderful donation—thank you reminder. lavender, etc.) listed separately. Co-op. The cheese company agreed to the East and West cheese depart- We do sell milkweed seeds from Seed We have been talking about making to donate a gift box with a variety of ments for listening to my long story Savers. It is a seed that needs to be strati- the website version the same as the flyer, delicious cheeses to our auction. Since and trying to help—and a special fied [ed note: stratification—the process but I’m curious what your preference is - I live and work close to Willy East, I thank you to the Willy West manager by which seeds are artificially exposed finding out about every one of the Owner suggested that when it came time to that day and Katherine for getting the to cold-moist conditions between layers Rewards, or getting a more streamlined deliver the donation, I meet a deliv- cheese to me just in time for our auc- of soil or peat to encourage subsequent version? –Brendon Smith, Director of ery truck in the parking lot when this tion! germination in spring], so our sales and Communications company makes their regular deliv- A: Katie I’m so glad it all worked stock usually decline as the season moves ery to the Co-op. We agreed to con- out! We were all happy to help. Say hi into warmer weather. However, at Willy SALAD BAR DIVERSITY nect again the week of the auction to next time you are in, and spread the word East we do have both the Red Milkweed Q: Diversity on the Salad Bar! To- solidify plans for the hand-off. Months about the Co-op, where dreams come seeds in stock (the preferred food of the day, I saw roasted garlic on the salad passed. The week of the silent auction true! -Mike Byrne, Merchandiser larvae) and the Butterflyweed seeds which bar and was thrilled! Thank you so arrived and I tried and tried to get attracts and feeds not only butterflies but much! I’ve been thinking of asking for in touch with the cheese company to CHANGING CO-OPS also bees, hummingbirds and moths. Some something new for salad, like sprouts confirm the plan but they were having Q: I moved to Milwaukee last year consider it better purchasing these both and black beans and corn, chopped a crazy week, too, and we kept missing and am interested in joining the local as seeds rather than at as a plant that may scallions, variety of cheeses and tofu each other. Knowing that months ago, co-op here (Outpost). Is there a way to possibly have been sprayed with chemicals and snap peas are just a few ideas. I’d suggested meeting at the Co-op, I transfer my membership. Thank you before you purchased it (always remember Also, that sweet basil pesto dressing at wondered if the cheese donation for for your assistance. to ask!). Some believe our good intentions East is great, too. my event had gotten delivered and was A: Thanks for letting us know about of supplying plants that attract bees and A: Thank you for taking the time to already there, waiting on me to pick your move to Milwaukee. We can’t butterflies that have also been treated with write to us about your thoughts on our it up. I called Willy East and nobody directly transfer your Ownership to pesticides, as part of the reason why we salad bar! I’m so glad that you enjoyed knew anything. I called the cheese Outpost, but I can certainly help you out are seeing a decline of bees and butterflies our roasted garlic that we have had company again. No luck. I called Willy with closing your account at Willy Street in our ecosystem. available recently! Mixing things up on West just in case but nobody knew Co-op and refunding you your equity. We also have historically had a pleth- our salad bar has become something we anything there, either. But the manag- You can put this refund towards your ora of milkweed growing on the property are working hard on doing. As summer er at West took my name and number Membership equity at Outpost. here at East. I will keep an eye out to see moves along, please keep your eyes open just in case a gift box of cheese sudden- On the Owner Resolution Form, at- if it comes up again this year, and keep for some of the local and wonderful ly appeared. Everyone was very under- tached to this email, I’ve gone ahead and the maintenance team in the loop. Thanks things that we will be able to offer on our standing and patient as I explained have filled out some information for your for your concerns and comment. –Kathy salad bar! -Renee Strobel, Deli Manager– my long story about a donated gift box equity refund. All I need from you is a Kemnitz, Wellness Manager–East West of cheese and the delivery plan that signature and address you would like to was going wrong. They were so kind, have your refund sent to. OWNER REWARDS BETTER HEALTH especially considering Co-op staff were This form can be scanned and Q: Hi, can you tell me why there is Q: I really appreciate Willy never meant to get involved- the plan emailed back to me, dropped off at one a link (www.willystreet.coop/specials/ Street—my store. I haven’t felt that was to meet the delivery truck in the of our Customer Service desks, or you owner-rewards) to the Owner Rewards the higher cost of organic foods has parking lot to make it simple. How far can send it to the address in my signature on the home page and then a separate been beyond my budget because I we had fallen! Then, late in the after- line. Please let me know if I can further Owner Rewards that is emailed every think I’m healthier. This better health noon the day before the auction, I got assist you with any Ownership needs. week and not available on the home has no price! a reply from the cheese company that Thank you for your Ownership! page? I was looking at this list at www. A: Thanks so much for the kind they were so sorry for the delay and We’ll miss you here at the Co-op but are willystreet.coop/specials/owner-rewards words! I couldn’t agree more!! Best, that the gift box for my event had been jazzed you’ll be continuing your Owner- and I think there were a couple things Megan Minnick, Director of Purchasing
Willy Street Co-op Reader, june 2015 3 GENERAL MANAGER’S REPORT CLOSING FY15 AND an extra bunch of bananas or bag of FINALIZING THE BUDGET coffee. As I mentioned before, the FOR FY16 Willy Street Co-op is only as strong East Store’s Closing in May; This is the end of Fiscal Year as its Owners—you really do own 2015! The Board will approve a final this business! For a more complete Board Elections; & More budget for Fiscal Year 2016 at their financial overview, be sure to come June meeting. to the Annual Meeting & Party on I feel that it is my responsibility July 9th, 2015. to inform Owners that the Co-op is el- community best if we postponed ending FY15 with an anticipated loss REGENT MARKET CO-OP come business as usual and reduced the of $700,000. Operating a profitable Interested in supporting the to number of cars in our lot. At one grocery co-op requires managing growth of other Madison co-ops? June! point we had heard that as many sales, margin, and personnel in the The Regent Market Co-op just W right proportions. Of every dollar of launched their Owner Bond drive to The 21st heralds as 3,000 demonstrators might the beginning of be gathering a block away, and sales we need roughly 10¢ left after raise money for a store expansion the Summer of eliminating traffic could have paying for cost of goods and person- project scheduled to start this sum- nel in order to make a small profit. mer. After residing over 90 years by Anya 2015—may it be contributed to a safer experience. In Fiscal Year 2015 we did not meet in the same space, Regent Market Firszt, full of bright light, • We also anticipated that travel to growth and to- and from the store may have been our sales goals, which in turn threw Co-op is in the process of purchasing General getherness for all difficult for staff and that some budgeted expenses out of alignment. the building and also expanding into Manager of us. I’m look- staff may have wished to be with We are now charged with balancing the adjacent store front. The result- ing forward to their families and the community revenue with expenses. ing expansion will nearly double the homemade popsicles, the upcoming at that time. Budget planning for FY16 has size of the retail and allow increased neighborhood festivals, and plenty of • Some employees may have want- been a more complicated task, with produce and product offerings as long walks with my dogs and kids. ed to participate in the demonstra- Festival Foods opening sometime well as a chance to make energy ef- How about you? tions. All staff scheduled to work this summer or fall and other market ficient lighting and appliance up- had the option to work at another forces competing for your attention dates. Please contact Jim or Kurt at EAST STORE’S MAY site if they wished. and grocery dollars. I am asking each [email protected] or call (608) CLOSING By making the decision on Mon- of you to consider supporting your 957-6801 for more information on Before looking to the month day instead of waiting and closing Co-op as you are able, maybe with how to purchase a bond. ahead of us, I want to discuss our if and when needed, we were able decision to close Willy East on May to cancel or delay deliveries, offer 13th, 2015. As many of you know, staff options, and get the word out BOARD REPORT on Tuesday, May 12th, the Dane to Owners. County DA announced that the po- Many of you provided feed- Shop. Vote. Run. Your Co-op lice officer who shot Tony Robinson, back about this decision and our Jr. would not be indicted. Demon- implementation of it, ranging from Depends on YOU! strations were organized for that day support for our decision to feeling and the following day, some of them that we were overreacting, from very near to Willy East. disappointment that demonstra- Our Co-op informed staff two tors weren’t able to get food or use he Willy SHOP weeks prior that we were talking our bathrooms to requests that we Street Co-op The number one way you can with community groups and inter- donate water or food. We appreci- is fortunate to support your Co-op is to spend your nally about what to expect and what ate all of the feedback that we have Tbe owned by grocery dollars here. Everyone needs we could do to support staff and the received, because we will use this a community of more food, and when you choose to shop community on the day the County feedback to help us as we review than 31,000 people at the Co-op for your needs, you are would make its announcement. On our decisions and improve. I am who care about the not only getting healthy food to eat, Monday, May 11th, a subset of the sorry that our message was confus- by Holly existence of this great you are also supporting our values Co-op’s management team decided, ing and our plan was ineffective, Fearing, community resource. and contributing to the continued after a long discussion and based on and even disappointing to some of Board We are fortunate to existence of this resource for yourself and others. The Co-op exists to serve limited information we had at the our Owners. While I truly believe Member have a community of time, to close Willy East on Wednes- our intention was good, there were Owners who are en- your needs, and on the other side of day. We had a few reasons for mak- a number of undesirable impacts for gaged, active partici- that coin, we depend on your support ing this choice. our community. This was an un- pants that hold us accountable to con- to exist. • We felt we would support the precedented event for us, and we ac- tinue to meet the community’s needs knowledge that there are things that and desires in terms of food quality, VOTE we can and will do better. Thank support of local and cooperative busi- So, let’s say you are thinking, “I you for your feedback—our Co-op nesses, sustainability—both economic already shop regularly at the Co-op, is only as strong as its Owners, and and environmental, and ethical and what else can I do to get involved?” STORES CLOSING EARLY your thoughtful observations and humane practices. We are fortunate The next step you can take is to stay Sunday, June 28th at 7:30pm criticisms help us learn and grow. that our Owners want us not only to informed on what is happening at for Inventory succeed as a business, but to succeed your Co-op: keep reading the Reader, Saturday, July 4th at 7:30pm BOARD ELECTIONS in the right way, so we can serve as a check out our website for news and Thursday, July 9th at 7:30pm This month we will be intro- model for other cooperatives and busi- updates, follow us on social media for for our Annual Meeting & duced to our candidates for the nesses to lead with similar values. daily conversations, take our Owner Party 2015 Board Election! Voting will You may be wondering, as an Survey, attend Owner meetings, and run from July 1st–21st, 2015, and Owner of this business, how you can most importantly, vote for Board can- you will have a chance to meet the get involved in the Co-op to help sup- didates and other important proposals candidates at the upcoming AMP on port and spread these values. There in our annual election process. July 9th, 2015. are, in fact, many ways you can have a Speaking of voting, I wanted to big influence: explain a change to this year’s elec-
4 Willy Street Co-op Reader, june 2015 tion process. Last year, Owners voted turnout. Take advantage of this new this now have taken that step to sup- year, and the Board from time to time to approve a change to Bylaw Section opportunity and place your vote when port your Co-op by choosing to run will reach out to Owners for input in V that would move the timing of the you stop by the Annual Meeting & for the Board. While this is certainly various focus groups and surveys on Election Period in order to enable Party! the most demanding option for getting anything from how to improve our Owners to vote at the Annual Meet- involved in your Co-op, I would also Annual Meeting & Party experience ing & Party (July 9th, 2015). Due RUN FOR THE BOARD say it is the most rewarding, and I am to opinions on our Bylaws. So please to this timing shift, Board candidate I have been fortunate to be able to proud to contribute to our Co-op’s stay involved and let us know (all- applications were due June 1st, and support the Co-op in a leadership and continued existence in this capacity. [email protected]) when you Owners can now meet and vote for governance role through serving on While the application deadline see an opportunity you want to get candidates while in attendance at the the Co-op’s Board of Directors for the for this year has passed, if you are involved with. Annual Meeting. You will still have a past three years. Fellow Board mem- thinking about running, keep it in As an active Co-op Owner, you three-week time frame to place your ber Mike Martez Johnson wrote about mind for next year—three seats are have many roles and opportunities to vote, but this way, the voting window why it made sense for him to serve up for election every year. You also support our continued existence, so encompasses the Annual Meeting. We on the Board in his Reader article last have opportunities to get involved please shop, vote and consider getting hope this change will increase voter month. I hope some of you reading in Board Committees throughout the involved on the Board of Directors!
Tuesday, June 23rd, 6:00pm– Community Room Class Calendar 7:00pm. In a fast-paced lifestyle, we often do not take the time to nourish Please see class descriptions for fees. Owners enrolled in the Access Discount Program receive a our bodies in order to develop strong 10% discount. Payment is required at registration; please register by stopping at the Customer glands and hormonal balance. This Service desk or by calling Willy West at (608) 284-7800 or Willy East at (608) 251-6776. For more program will discuss foods you may information about individual activities and classes, see willystreet.coop/calendar. incorporate into your lifestyle to sup- port your feminine body and diminish Refund Policy: Unless otherwise specified in the description of the event, registration for events that the discomfort that can occur with Willy Street Co-op cancels will be refunded in full. Individuals who wish to cancel their registration menstrual, perimenopausal, and sexual must contact Customer Service with 72 hours notice to receive a full refund or transfer their registra- experiences. Additional topics will tion to another class . No refunds or transfers will be granted for cancellations within 72 hours of an include infertility, birth control, and food cravings. event. In order to cover costs incurred, there are absolutely no exceptions to the Refund Policy. LET’S GET THAI Location: Willy West Instructor: Paul Tseng KIDS IN THE KITCHEN: Instructor: Megan Cain Fee: $10 for Owners; $20 for non- INDIVIDUAL NUTRITION SWEET STRAWBERRIES Fee: $25 for Owners; $35 for non- owners CONSULTATIONS Location: Willy West owners Thursday, June 25th, 6:00pm– Instructor: Katy Wallace Instructor: Lily Kilfoy Tuesday, June 16th, 6:00pm– 8:00pm. Thai food is one type of Fee: $35 for Owners; $70 for non- Fee: $10 for kids of Owners; $20 for 8:00pm. Want to save money by not cuisine which boldly balances sweet, owners non-owners having to buy expensive out-of-season sour, salty, and bitter flavors. The Location: Willy East Friday, June 5th, 4:30pm–5:30pm. vegetables? You’ll come up with a texture of crispiness and creaminess Tuesday, June 2nd, 11:30am– Join instructor Lily Kilfoy in this plan to preserve high quality produce is another distinctive characteristic in 2:30pm; Thursday, June 25th, hands on cooking class for kids ages throughout the harvest season with Thai food. Come and join Paul Tseng 11:15am–2:30pm 5–8. June is strawberry season, and in the fewest steps possible using your to explore this exotic flavor with soup, Location: Willy West this class participants will create reci- basement, fridge, and freezer. (No fresh rolls, and curry. Friday, June 5th, 11:30am– pes that highlight the juicy ripe fruit! canning!) Learn how to preserve food 2:30pm; Wednesday, June 10th, even if you aren’t a gardener, which ARTIST RECEPTION 11:30am–2:45pm HOME COOKING KNIFE foods give you the most bang for your Location: Willy East An individual nutrition consul- SKILLS buck, and favorite ways to use pre- Artist: Matin Lawrence tation is your opportunity to learn Location: Willy West served food. Saturday, June 27th, 1:00pm–3:00pm. how the correct food choices for Instructor: Max Wilke your body can enhance your well- Fee: $10 for Owners; $20 for non- KIDS IN THE KITCHEN: COLD BREWS AND being. A one-on-one session with owners SWEET STRAWBERRIES MOCKTAILS Katy Wallace of Human Nature, Monday, June 8th, 6:00pm– Location: Willy East Location: Willy West LLC, includes a consultation 7:30pm. Knowing how to properly use Instructor: Lily Kilfoy Instructor: Maleah Moskoff regarding your health goals and a knife in the kitchen is one of the sin- Fee: $10 for kids of Owners; $20 for Fee: $10 for Owners; $20 for non- lifestyle and food choice sugges- gle most important skills someone can non-owners owners tions geared toward addressing learn at any level of cooking. Prepping Friday, June 19th, 4:30pm– Sunday, June 28th, 2:00pm– health goals and developing sus- meals will be a breeze! We’ll discuss 5:30pm. Join instructor Lily Kilfoy in 3:30pm. Learn tips and tricks for non- tainable change. The cost is $35 what kinds of knives to own for home this hands on cooking class for kids alcoholic mocktails that will dazzle for Owners and $70 for all others. cooking, how to use each one, as well ages 9–12. June is strawberry season, guests of all ages at your next gather- To register for the next available as common cuts, slices and dices. and in this class participants will cre- ing. Using ingredients like loose teas, opening, email info@humanna- Most importantly, we’ll go over how ate recipes that highlight the delecta- juices, and classic mixers this class turellc.com or call 608-301-9961. to maintain your knife! Participants bly juicy and ripe fruit! will explore a new way to imbibe. The Payment is non-refundable and should bring their own cutlery for use class will also learn to cold brew teas non-transferable unless notice during this class. NOURISHING THE for a slow sweet chilled experience. of cancellation or rescheduling FEMALE BODY is provided seven or more days SUPER EASY FOOD Location: Willy East SEASONAL ICE CREAM prior. PRESERVING Instructor: Katy Wallace, ND RYT continuedMAKING on the next page… Location: Willy East Fee: Free; registration required Location: Willy West
Willy Street Co-op Reader, june 2015 5 Instructor: Max Wilke COOPERATIVE SERVICES NEWS urban and agricultural water users Fee: $10 for Owners; $20 for non- against long-term harm—even risk owners of extinction—of fish and wildlife.” Wednesday, July 1st, 6:00pm– Food Supply News Mother Jones reports that California 8:00pm. Learn how to make ice cream supplies about half of the entire coun- from scratch! We’ll go over two try’s produce, “including more than different approaches to making an ice 90 percent of the country’s grapes, cream base, as well as cooked vs. non- broccoli, almonds, and walnuts;” leads cooked ice creams. Standard home ice the country in dairy production; and cream making equipment will also be is also a major beef producer. They discussed. Best of all, learn how to ver the States Department of Agriculture also note that about 80 percent of the make ice cream flavors beyond vanilla last website healthybirds.aphis.usda.gov. state’s water is used for farming. With and chocolate, such as beet, sweet couple The important takeaways DATCP regard to which crops are the thirstiest, corn, and honey-lavender! Omonths, has offered: it depends on what you read, and what there has been quite 1. This strain of avian flu is a low risk the method of measurement is. The KIDS IN THE KITCHEN: a bit of news to to public health. Los Angeles Times published an in- SUMMER ROLLS share that impacts 2. Poultry meat and egg products in the fographic which may help consumers Location: Willy East by Kirsten our Owners and the marketplace remain safe to eat. learn how much water it takes to make Instructor: Lily Kilfoy Moore, food supply. Here’s 3. As always, both wild and domestic a meal, and it’s available at graphics. Fee: $10 for kids of Owners; $20 for Director of a round-up of what’s poultry should be properly cooked. latimes.com/food-water-footprint/. non-owners Cooperative been going on. 4. Backyard poultry owners are encour- The California food supply is one Friday, July 10th, 4:30pm– Services aged to practice good biosecurity of the main ways that Americans in 5:30pm. Join instructor Lily Kilfoy in BIRD FLU and to take steps that prevent contact other regions can have access to a this hands on cooking class for kids Avian Influenza, between their birds and wild birds. wide variety of produce on a regular ages 5–8. Summer rolls are a delicacy also known as “AI” They also should monitor their flock basis. Currently, in order to continue found throughout Asia, and in this or “bird flu” affects both wild and do- closely and report sick or dead birds to source certain commodities that class participants prepare seasonal mestic birds. As of Thursday, May 7th, to DATCP at 1-800-572-8981. our Owners prefer to have year-round ingredients to create their own rolls! the Wisconsin Department of Agricul- access to, it does mean that we are still ture, Trade, and Consumer Protection CALIFORNIA DROUGHT sourcing quite a bit of food from Cali- PARATHA: (DATCP) was reporting that 10 cases We have been monitoring and fornia. To change that, questions need INDIAN FLAT BREAD of the H5N2 AI strain had been identi- hearing about news coming from Cali- to be raised. In an article for Think Location: Willy West fied in Barron, Chippewa, Jefferson, fornia pertaining to what is considered, Progress, Craig Chase, who leads the Instructor: Neeta Saluja and Juneau Counties. All reportedly according to National Geographic, the Leopold Center for Sustainable Agri- Fee: $20 for Owners; $30 for non- affected farms had been quarantined worst drought in state history. From culture’s Marketing and Food Systems owners and depopulated at that time (a total of the Environmental Protection Agency Initiative at Iowa State University, said Wednesday, July 15th, 6:00pm– 1,765,008 turkeys and chickens were (EPA): “Each year, the state consumes “We’re all wondering where the food 8:30pm. Learn how to prepare some euthanized). The flu strain has also two million more acre-feet of ground that we want to eat is going to come common Indian flat breads with been detected in Iowa, Minnesota, water than it recharges naturally. Cali- from. Is it going to come from another unleavened dough. Chef Neeta will Missouri, Arkansas, the Dakotas and fornia is also at higher risk for drought state inside the U.S.? Is it going to demonstrate how to make plain and Kansas. than many other areas of the country… come from abroad? Or are we going to potato stuffed bread. To accompany The Co-op does not source any On average, 75 percent of California’s grow it ourselves? That’s the question the bread we will also make spinach poultry from Wisconsin currently; annual precipitation occurs between that we need to start asking ourselves.” raita and sweet tomato chutney. all of our poultry comes from Bell November and March, and peak agri- Change requires a shift in shop- & Evans in Pennsylvania and Fern- cultural and urban water use generally ping habits, eating habits, and expec- dale Market from Minnesota. So far, does not align with peak precipita- tations as to what food is available neither operation has been affected. As tion.” With regards to the work state when within our region. Some foods many of our Owners are also backyard and federal regulators are doing to are uniquely suited to growing best in bird keepers, it is important to consider curtail use, The Public Policy Institute California’s climate, yet, as noted by that backyard birds may be susceptible of California claims they are making Think Progress, “a lot of the things due to potential interaction with wild “tough decisions about how and when that California produces in such stun- birds and wild bird waste. Additional to allocate water to the environment ning numbers—tomatoes, lettuce, information on biosecurity for back- during a drought… faced with balanc- celery, carrots—can be grown else- yard flocks can be found at the United ing short-term economic impacts on where. Before the 20th century, the
6 Willy Street Co-op Reader, june 2015 majority of produce consumed in the the country to offer the first-ever fairly berries back to the farm it was grown have 338 kilo-calories each—and thus United States came from small farms traded Mexican strawberries (Limited on. provide instant energy.” that grew a relatively diverse number Edition label), and we are excited to For more information you may vis- Your Co-op is asking you to make of crops. Fruit and vegetable produc- continue to help this and other equi- it our website at http://s.coop/1wl37. donations at the registers when you tion was regional, and varieties were table berry companies gain a foothold shop through June 14th. At the time dictated by the climate of those areas.” in the international market. EARTHQUAKE IN NEPAL of writing, our first two weeks of our We believe that supporting and shop- Building a more equitable global On April 25th a 7.8 magnitude campaign, ending May 10th, resulted ping local farms and producers is a key supply chain for fresh produce is im- earthquake struck Nepal near the in over $23,000 in generous cus- way to help diversify where our food portant work, and we are dedicated to capital of Kathmandu. The quake has tomer donations. You may also join comes from so that the global food it. However, because this means work- affected over 8 million people, killed our campaign by making a donation supply is not dependent on one par- ing with a patchwork of smaller grow- thousands, caused an avalanche on to WFP directly on our website at ticular region of the world. As we are ers rather than just one or two huge Mount Everest, and devastated entire s.coop/1wl31. All donations are tax moving into the summer season, it is corporate entities, there are inevitably sections of the region and its coun- deductible. also local produce time, which means gaps in supply. Because Driscoll’s is tryside. On May 12th, another 7.3 that we all can buy more local produce the largest producer of organic straw- magnitude earthquake struck the same LOTS OF ISSUES, LOTS and put less pressure on California’s berries in the world, we have and will region. Many are in urgent need of OF OPINIONS, LOTS OF agriculture business and water supply. continue to source Driscoll’s brand food. Starting on April 30th, our Co-op SOLUTIONS began a partnership with World Food The issues pertaining to the food Program USA (WFP), the United Na- supply are complicated and varied “A 2010 Iowa State University study found that by mov- tion’s US mobilizing arm to fight glob- both at home and abroad. There’s no ing just 270,000 acres of land (equivalent in size to a al hunger, to help them provide food magic solution that will alleviate all typical Iowa county) from corn and soybeans to veggies, for 1.4 million people in Nepal over the issues from animal illness, to cli- farmers in the relatively water-rich Midwest could supply the next three months. As of May 7th, mate change, to agricultural practices, WFP had already distributed nutrition- to workers’ rights, to natural disasters. everyone in Illinois, Indiana, Iowa, Michigan, Minnesota ally fortified “high energy biscuits” While we won’t all be able to realisti- and Wisconsin with half of their annual tomatoes, straw- (HEBs) and rice to some 267,000 cally contribute to all of the solutions, berries, apples and onions, and a quarter of their kale, people, and positioned supplies to we all can look inside ourselves and cucumbers and lettuce. As The New York Times reported feed about half a million people in decide what part of the solution we can last year, Midwest farmers are already experimenting the worst-affected areas. WFP notes best contribute from our own talents, that “HEBs are an especially useful values, economics, and diets. It will with such a switch, converting a tiny fraction of the tens form of emergency food assistance in take many villages, and our Co-op vil- of millions of acres devoted to corn to crops that actu- the days following a natural disaster lage of 31,000 strong will continue to ally feed people.” From www.nytimes.com/roomforde- because they are ready to eat—they dialogue and communicate with each bate/2015/04/07/can-farms-survive-without-drying-up- do not need cooking, refrigeration or other to help us all become the con- water. These particular 75-mg HEBs california-13/de-californify-the-nations-produce-supply sumers and contributors we want to be.
DRISCOLL’S STRAWBERRIES organic berries when we are unable We have been closely following to find a viable alternative. Given the the reports of poor wages and working disputes in Mexico and Washington ARBORICULTURE BY conditions for farmworkers at Berry- state, we will do our utmost to source Po Waterdu Mex and Sakuma Brother’s Farm, two Driscoll’s organic strawberries from ISA/WAA Certified Arborist producers that supply berries packed California whenever possible until the WI-0429A under the Driscoll’s label. We are labor disputes have been settled in a continuing to seek out relationships way that is satisfactory to the workers. with fair trade and ethical strawberry If you are interested in know- (608) 697-0693 (920) 296-3666 growers in Mexico and the US, and ing where Driscoll’s berries you waterdutreecare.com we are purchasing preferentially from purchase come from, every package these growers when their product of Driscoll’s berries has a 16 digit Call for our Free Safety is Our 1st Priority! is available, of good quality, and at number displayed on the bottom (next a price our Owners see as a value. to the UPC code). By entering the Visual Tree Hazard Risk Assessment. Fully Insured Earlier this spring, we were, as far as number at www.mydriscolls.com, you Ensure that your trees are 30 + Years Experience we know, one of the very few stores in should be able to track that package of SAFE, healthy and beautiful. Tree Removal Shrub Care/Landscaping Detailed Cleanup Independent Psychology Alliance TRAINED CLIMBER Where Life’s Difficulties are not Viewed as Mental Illness (no trucks on lawns) Consulting Tree Crown Cleaning Richard Levine, Ph.D. Health & Aesthetics 608 233-2477 STERILIZED CUTTING Pruning Karin Ringler, Ph.D. EQUIPMENT Overgrown Yard 608 310-4574 Restoration PRUNING LESSONS Historic Tree Preservation More than 30 years experience with Individuals and Couples AVAILABLE Lighting Protection Systems Insurance Accepted ≈ Sliding Fee Scale Available FLEXIBLE PAYMENT PLANS Cable & Bracing 313 Price Place, Suite 113 Plant Amnesty Madison, WI (near Hilldale Mall) DISCOUNTS AVAILABLE References upon Request
Willy Street Co-op Reader, june 2015 7 NATE SMITH Staff Pick RITA LANHAM PEANUT BUTTER GEORGIO’S HUMMUS PERFECT BAR This is the best hummus I’ve ever I don’t like this item—I love it, had the pleasure of dipping a chip and am actually happily addicted to into. It’s very smooth and creamy and it. It’s full of healthy fats and deli- though it’s a bit pricey, it’s a good cious peanut butter. This bar is a meal size container. And I met the family on its own and I recommend it to my while they were sampling it, so I feel friends and family, and Owners. Plus, good buying it knowing it’s made it’s from San Diego—I lived there for with love. a while. MAKE-YOUR-OWN JUICE FUNKY MONKEY I love that this is an option. I The Funky Monkey is a fun way make a celery-orange-parsley-lemon to get a mobile meal that always juice and it tastes like summer. For cheers me up. the quality of the product, it’s a good price. SPINACH LAURA STOESZ Bulk spinach is the way to go; CAPRI STICK BEAR packed with iron—it’s a fantastic BRENDON SMITH TALENTI GELATO— GOAT MUENSTER super food that I enjoy every day. I SEA SALT CARAMEL It sounds weird, and I was hesi- enjoy it as a salad, or as an ingredient WILD PLANET WILD It’s so decadent you don’t need to tant to try it because I didn’t think I in my morning smoothie. wolf down a whole pint. Just a couple liked goat cheese, but this cheese is SKIPJACK LIGHT TUNA perfection! It’s perfect with apples Incredibly high quality for the spoonfuls is enough—especially if TOM’S TOOTHPASTE you try the caramel flavor. and crackers. I love the orange rind Some varieties of Tom’s doesn’t price—like buying a tuna steak in a part. can! have fluoride, but still taste great and CARIBBEAN QUEEN JUICE work well. I love the fact that Tom’s EARTH THERAPEUTICS TAMALERIA EL It’s got that ginger zing. And really cares about my oral hygiene! vitamin C, too. Super for staving off a GARDENER’S HAND POBLANO CHICKEN REPAIR TAMALES sore throat. GT’S ORGANIC RAW I am not a gardener, but my hands KOMBUCHA, SPECIFICALLY Our son has taken one in his get very dry during the winter. This is school lunch every day for months! MERLOT BELLAVITANO THE GINGERADE CHEESE the best lotion for it! It’s silky smooth This is definitely my go-to drink They’re made locally and made from and my hands feel as soft as a baby’s scratch. It’s pretty much universally loved in the store. It’s loaded with probiot- wherever I take it. It works really bottom. ics to keep my belly happy and only BELL & EVANS ALL-NATURAL well with wine and crackers. It’s rich, has 2 grams of sugar per serving. creamy, and salty. HI BALLS CHICKEN TENDERS They are the best drink to put a Super high quality and all-natural little pep in your step. I don’t like —great for the price. Plus they save us AURACACIA LAVENDER AROMATHERAPY BUBBLE drinking coffee, so these work out plenty of time when making chicken great when I’m feeling sleepy. I tacos, stir fry, and chicken in pita. BATH AND BODY BUTTER I use their bubble bath, and I like all the flavors, but Peach is my DEEP SLEEP have a pot of their body butter that favorite. I also appreciate that these has lasted me over a year. Both are have no sugar, unlike a lot of energy SLEEP AID SOFTGELS drinks at the Co-op. Effectively helps you have restful gorgeously scented, and the lavender sleep with no side effects. is relaxing. CESAR’S CHEESE STRING RISHI LAVENDER EARL GREY CHEESE TEA The best everyday snack cheese It’s only available at the West there is, plus it’s locally made. This store, but it’s worth the trip because could’ve gone all the way in the bergamot and lavender are a match Cheese Challenge! made in heaven. It’s like drinking a Staff Pick bouquet. Amazing with scones.
8 Willy Street Co-op Reader, june 2015 COMMUNITY NEWS requested CRF funds to tell their story goal is to gain information from com- through film. “Centro Hispano’s garden munities that faced similar needs and is an attempt to empower the Latino garner suggestions for successful strat- community by sharing their stories and egies, preparing ACC “to train and Announcing the 2015 learning from each other. This project empower residents to use cooperative Community Reinvestment aims to capture via filmmaking Lati- principles to make this vibrant neigh- nos’ views about food, culture, health, borhood into a safer, wealthier and Fund Grant Recipients and acculturation and by doing so—it healthier place to live. Eight members wishes to understand their mechanisms of ACC will visit St. Louis’ MORE to overcome social, health and cultural Time Dollar Neighborhood College ince 1992, professional or social development inequalities.” (a peer learning and support resource) Willy opportunities, strong partnerships to and TimeBank stores and New Or- Street complete the projects, the hands-on THE RIVER FOOD leans’ Mutual Aid Societies.” The Co-op’s nature of the projects proposed, and PANTRY: CULINARY SKILLS group will also meet Anna Boyer of S the organization’s demonstration of JOB TRAINING PROGRAM, the C4 Tech Co-op and connect with Community Rein- vestment Fund has financial need. We are pleased and $3200 the National Federation of Worker provided $342,000 proud to announce this year’s Com- “In 2013, The River Food Pantry Cooperatives. The field visit will give by Kirsten in funding to a munity Reinvestment Fund recipients. created a Bakery Skills job program for ACC members an opportunity to grow leaders, improve outreach, develop Moore, variety of projects their clients in response to an observed BACKYARD MOSAIC trend of growth in program participants a social benefit cooperative, support Director of community-wide. WOMEN’S PROJECT: who were unemployed or underem- additional growth, and foster connec- Cooperative The fund is seeded with past Owner COMMUNITY GARDEN ployed.” Participants learned skills nec- tions between similar organizations Services equity that has been IMPROVEMENTS, $3565 essary for successful employment in the across the country. either abandoned “The Backyard Mosaic Women’s field of baking. In this year’s proposal, or donated to the Project (MOSAIC) hosts a community The River Food Pantry would like to WYOU: KITCHEN KREWE Co-op for charitable garden because we believe working take their program a step further by of- TELEVISION SERIES, $3000 purposes. This year, in soil, growing and tending to plants, fering a Culinary Skills training pro- “Kitchen Krewe is a cooking class the board allocated and preparing and enjoying delicious gram to graduates of the Bakery Skills and television series designed to teach $25,000 to donate food is an important part of health program. The goal is to give them parents and kids cooking techniques, to 501(c)3 nonprof- and healing.” Co-located in St. Johns a wider skill set, creating a broader skills, and food choices needed to its and/or coopera- Lutheran Church with the Off the avenue for employment in Madison’s make meals together with healthy and tives with limited Square Club, MOSAIC provides an burgeoning restaurant landscape. The sustainable foods.” Funds will be used by gianofer access to funding to opportunity for women and men strug- grant will be used to cover the cost of to produce a series of five episodes/ fi elds, Media carry out innovative gling with homelessness and/or severe knife sets for students, ingredients, and classes with a sixth episode wrap- up talk show. Each half hour will Advocacy projects benefiting mental illness an opportunity to enjoy FEED Kitchens rental. “The Culinary healthy meals prepared with fresh pro- Skills training program is being de- demonstrate cooking techniques for Coordinator the greater Madi- son and Middleton duce from the garden. In this year’s veloped with the input of the Madison parents and children to work together regional areas. grant proposal, MOSAIC funds from Area Chefs Network, and will be taught to prepare a meal from scratch in front Proposals were the Willy Street Co-op will improve by food service professionals.” of a live studio audience. Each semi- sought for projects the garden’s ability to retain water and scripted episode will host two parent- covering one or more of the following make it more accessible by installing ALLIED COMMUNITY child students supervised and coached subject areas: food justice and ac- elevated plots. Funds will also be used COOPERATIVE: BUYING by chef instructor Barbara Wright. cess, cooperatives, sustainable agri- to conceal compost heaps and bins. CLUB AND CAPACITY BUILD- The six-episode Kitchen Krewe series culture, health and well-being, and/ ING, $3000 will be videotaped and edited to air on or social change. With 30 organiza- CENTRO HISPANO: “The Allied Community Co-op WYOU Community Access Televi- tions applying for a total of $103,635 GROWING A GARDEN (ACC) is a multi-stakeholder partner- sion and video streamed on WYOU’s in funds, and the average request at WHILE TELLING THE STORY ship between residents and organiza- website. about $3,454, this year’s grant cycle OF A LATINO COMMUNITY tions who live, work, or have a stake in was more competitive than ever. The IN MADISON, $3500 the Allied Drive neighborhood” seek- VERONA AREA NEEDS committee paid specific attention to Centro Hispano attributes its ing to secure a sustainable food source. NETWORK: SEED TO the potential number of people and success to a commitment to outreach Funding for ACC will provide for the SUPPER GARDENING demographics impacted by the proj- and engagement strategies. In this costs to take an educational tour of co- PROGRAM, $2615 ects proposed, potential job creation, year’s grant proposal, Centro Hispano ops in St. Louis and New Orleans. The “The Seeds to Supper garden
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Willy Street Co-op Reader, june 2015 9 program (S2S) is an initiative of seeds, access to gardening tools, and LET’S EAT OUT!: and sustainable agriculture fields. the Verona Area Needs Network a garden mentor. “Garden mentors NEIGHBORHOOD Their goal is to equip their interns (VANN) to harness the power of are experienced community gardeners DINNERS, $2000 with the knowledge, skills, and confi- community gardening to improve the who have volunteered to coach and Started in 2012, Let’s Eat Out dence to pursue a career in sustainable health, interconnectedness, and sus- encourage their families throughout was born out ot the need for food agriculture and the local food move- tainability of the families we serve.” the growing season—from planting carts to find additional vending loca- ment.” The grant will provide funding In partnership with the Badger Prairie through harvest.” tions beyond the traditional down- to hire three interns to work on critical Community Garden, VANN manages town area in order for their business- aspects of their organizational work, a large gardening plot to increase the WHEELS FOR WINNERS: es to survive. Seeing how the food including outreach and communica- availability of fresh organic produce 40 BIKES IN 40 DAYS, cart dinners have been successfully tions, Partner Shares, and farmer at their food pantry. This year they $2200 bringing neighborhoods together programs. will use CRF funding to expand the “This project offers disadvantaged around the simple act of sharing a current garden plot to include six youth a special opportunity to earn meal, Let’s Eat Out requested CRF THANK YOU more families. Families selected a bike in time to enjoy a summer of funds to expand this concept to Special thanks to our Board of for the S2S program will receive a cycling for recreation and transporta- economically challenged areas with Directors for continuing to allocate prepared garden plot, starter plants, tion. ...With the emphasis on com- limited access to local, fresh food. funding for this important community munity service as a means for earning “The goal of this initiative is to de- program, and to our 2015 Community bikes, this project will encourage kids crease food insecurity while increas- Reinvestment Fund Grant Commit- in their community and will teach ing community cohesion through tee: Rick Bernstein, Board Member; Healing Foot valuable lessons about hard work and food by providing free fresh produce Mike Engel, Board Member; gianofer helping others. As a specific goal, this to community members as well fields, Media Advocacy Coordinator Reflexology project will support a special spring/ as subsidized meals from the food (staff); Gini Knight, Owner-At-Large; Stress Reduction, Relaxation, and a step towards Wellness early summer distribution of bikes, carts. The communities targeted are: Meghan Gauger, Owner-At-Large; enabling Wheels For Winners (WFW) Meadowood, Allied Drive, Park Michael Gay, Owner-At-Large; and to properly overhaul 40 donated bikes, Street and Rimrock Road.” Kirsten Moore, Director of Coopera- Kirsten van Gelder, M.A., R.N. and target outreach efforts within our tive Services (staff). Congratulations 1321 E. Mifflin St., Suite 100 partnership network to identify de- FAIRSHARE CSA to all the organizations! An informal Madison, WI 53703 serving kids. Since [WFW] provides COALITION: INTERN reception for grant recipients to net- the labor and expertise through our PROGRAM, $1920 work and share their projects will be www.healingfootreflexology.com volunteers, grant funds will be used to “FairShare CSA Coalition’s held on Thursday, June 18 from 6-8 in purchase needed equipment and parts Internship Program engages students the Community Room at Willy East. Monday & Thurs 12:00- 5:00 to complete bike overhauls, and buy and community members in mean- *Quotations in the summaries are ingful internships to prepare them directly taken from the recipient’s (608) 371-3789 helmets and locks, and pay for storage Call for work in the nonprofit, local food, proposals. for an appointment of repaired bikes.”
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10 Willy Street Co-op Reader, june 2015 glass bottle. Shake well to evenly Essential oils WELLNESS NEWS disperse oils. Add argan and olive oils Directions: Cut your wool felt and shake well again. To use: Apply a into a shape and punch or cut a hole few drops to comb or palms of hands in it for the string. Attach the string. Support Dadscaping! and work the oil into the beard. Add 4-6 drops of an essential oil. Hang in car. Refresh with more es- PURIFYING & MOTIVATING sential oils as needed. Suggestions: PEPPERMINT WORKOUT MIST bergamot, peppermint/vanilla, rose- Adapted from auracacia.com. mary/lemon, sweet orange, pine. 4 ounces of water or this Fa- baking soda and castile soap, stirring 19 drops lemon essential oil ther’s Day, until completely diluted. Add honey BUY SOMETHING—WHEN 19 drops peppermint essential oil be sure to to this solution and stir. Pour the soap ALL ELSE FAILS, WE’VE 10 drops rosemary essential oil treat Dad to mixture into the bowl with the now GOT THE GOODS HE’S F Spray bottle LIKELY ALREADY BUYING some products to room temperature oil mixture. Add the Directions: Combine water and enhance his man- vanilla. Blend with a hand mixer or • Bulldog Natural Skin Care: The oils in spray bottle. Shake vigorously scaping routine. A blender until well mixed. Add cocoa UK’s #1 skin care line for men, before each use. Use 1 to 2 sprays to by Angela man can never have powder a little at a time and blend un- available stateside at the Co-op. freshen the air and/or apply to your Pohlman, too many tools in til completely mixed. Store the cream • W.S. Badger Men’s Grooming workout towel. Products: The brand you know is Category his arsenal to look in an airtight container in a dark, cool meeting the face care needs of the Manager– good, and feel his location. BERGAMOT AND SANDALWOOD best. AFTERSHAVE men you love. General NOURISHING ARGAN Luckily, it 4 ounces witch hazel • Van Der Hagen Safety Razor: Merchandise OUTDOORSMAN’S BEARD OIL doesn’t have to be 4 drops sandalwood essential oil Make Dad feel like a bad ass by Adapted from auracacia.com. complicated, nor 4 drops bergamot essential oil shaving his face with a straight 1/2 ounce whiskey (or grapeseed oil if expensive. Here are some ideas: Directions: Blend all ingredients razor. Or shave him and do a duet a heavier blend is desired) into a spray bottle. Shake well before of “Pretty Women” from Sweeney 6 drops vetiver essential oil MAKE SOMETHING each use. Spray or pat onto skin. Todd. 4 drops bay essential oil Use Veriditas, Simplers or Aura Here’s an idea for the kids to make • Bass Combs and Brushes: Tear 3 drops Texas cedarwood essential oil Cacia essential oils to create your own for dad using essential oils. through those tangles and arise a body care products for Dad. Search 2 drops lemongrass essential oil (can majestic gentleman. the internet to get inspired! Here are be omitted for a more earthy scent) DIY CAR (OR OFFICE OR CLOSET) • Bass Sisal Back Strap: A long strip some recipe ideas. 1/2 ounce argan oil AIR FRESHENER of scrubbie fabric that allows you 1/2 ounce extra virgin olive oil Adapted from auracacia.com. to scrub your own back. For all CHOCOLATE SHAVING CREAM Directions: Combine whiskey and Wool Felt those hard to reach areas that no Adapted from auracacia.com. essential oils in an empty, 2 ounce String one wants to help Dad reach. 3 Tbs. jojoba oil 3 Tbs. sweet almond oil 2 Tbs. cocoa butter 1 1/2 c. distilled water create. 1 tsp. baking soda 4 Tbs. castile soap (use unscented or almond) make. 1/2 c. honey 3 Tbs. cocoa powder do. 15 drops vanilla in jojoba blend Directions: Heat the jojoba, sweet almond oil, and cocoa butter in a Annual Meeting double boiler at low heat. Stir until the mixture is clear, then pour into a large bowl and let cool. In another pan, heat the water to simmering. Add the & Party This year’s Annual Meeting & humanNature COURSES, nutrition and wellness OPEN STUDIOS Party is on Thursday, July 9th.
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Willy Street Co-op Reader, june 2015 11 PASQUAL’S SALSA medium cheddar is made with chili peppers and approximates the If you’ve felt like flavor of Sriracha sauce beautifully. Slap this on your burger, in your favorite local your mac, or just gnaw on it. Available at East and West. tortilla chips have been CARR VALLEY PENTA CREME BLUE missing their tasty The story behind this blue cheese is that it has five cans of counterpart, well, fret cream added to the milk vat during cheesemaking. We don’t know not. Pasqual’s salsa is how much cream that actually amounts to be, but the cheese is here! Enjoy Tomatillo, stellar. If you need to convert some family or friends into the fold Mild and Medium. This of mold, this is your cheese. Come find it! Available at East and salsa is made locally West. from local ingredients. Available in the re- FRENCH TOMME TRADITIONELLE frigerated section. And Man, we miss Tomme de Savoie. As long as the FDA holds don’t forget Pasqual’s to its new standards, we probably won’t be seeing that wonderful tortilla chips in the chip raw milk cheese from Auvergne, France, anytime soon. Tomme aisle. Available at East Traditionelle is its heat-treated cousin. Not fully pasteurized. Come and West. try this crusty fella and think fondly on our friend back in Savoie. Available at East and West. PAELEON OLIVE OILS Willy Street Co-op is proud to introduce new extra virgin olive oils GLASS DHARMA from the Koroneiki family farm in southern Greece. This family has been Back by popular demand! Beautiful glass straws handmade creating delicious olive oil for over 70 years in Southern Greece, and now in Fort Bragg, California. They are made with borosilicate glass, they have four unique flavors to choose from: original, basil, lemon or red which is the strongest glass commercially available. A great way to pepper. Each oil comes from the first pressing of their olives and incorpo- reduce the waste of plastic straws! Available at East and West. rates fantastic aromas and finishes. You can also pick up their new spicy ALAFFIA TRIPLE MILLED BAR SOAP Kalamata olives. Available at Willy East and West. Long-lasting soap made with fair trade shea butter! Every KEVITA MASTER BREW KOMBUCHA purchase of this and other Alaffia products supports Alaffia’s Em- What could possibly be better on a summer day than pineapples and powerment Projects such as Bicycles for Education and Maternal peaches? How about lavender and melon? Or how about tart cherry? The Health. Available at East and West. folks at Kevita have done it again with their Master Brew Kombucha. This DR. BRONNER’S ALL-ONE TOOTHPASTE energizing, probiotic-happy drink will not only cool you down, it will help Made with 70% organic ingredients including fair trade co- make your tummy forget the ice cream you ate last night. It’s non-GMO, conut flour and coconut oil. Fluoride-free, SLS-free. Available at organic and sweetened with stevia. The path to healthy starts here. Avail- East and West. able at East and West in the refrigerated section. NOURISH CREAM DEODORANT ORGANIC VALLEY GRASSMILK CHEDDARS, MILD AND SHARP Organic, aluminum-free, and effective! Available in four Like their recent Grassmilk liquid products, Organic Valley’s Grassmilk scents: Almond Vanilla, Lavender Mint, Forest, and Geranium. Cheddars are made with milk from animals that are only eating pasturage, Available at East and West. no grains here (at least during milking/production season). Available at East and West. THE FOOD MOVEMENT VEGAN VITAMIN D3 SOFTGELS Made with vitamin D3 derived from lichen, and certified RENARD’S CHEESE FRESH CHEESE CURDS AND STRING CHEESES vegan. The softgels contain 5000 IU each. Available at East and Door County cheesemaker Renard’s Cheese has started bringing us West. fresh cheese curds and nearly as fresh original and smoked string cheeses (made the day before!) every Wednesday. Come sink your teeth into them WHOLE EARTH AND SEA MULTIVITAMINS and feel the squeak. Available at East and West. Starting with organic, non-GMO, heirloom seeds on Canadian organic farms. Hand-harvested, raw-processed to deliver a nutrient RENARD’S CHEESE SRIRACHA CHEDDAR rich blend to provide high quality nutritional benefits in a capsule. Finally, we can say we have a spicy cheese worth the name. This Available at East and West.
STORES CLOSING EARLY Sunday, June 28th at 7:30pm HOME GARDEN for Inventory Saturday, July 4th at 7:30pm is where Thursday, July 9th at 7:30pm TILLING for our Annual Meeting & Vegetable/Flower Gardens Party YOUR (New or Established) Spring is coming. Plan Ahead. Carlos & Sara Alvarado STORY Quality Garden Tilling BEGINS (608) 212-5959 [email protected] Call Jerry 1914 Monroe St | 608.251.6600 Middleton, WI 53562 TheAlvaradoGroup.com
12 Willy Street Co-op Reader, june 2015 deals june Our weekly Owner Rewards specials will now only be listed in an in-store fl yer, on our website or be available by email. We are doing this to be able to be more fl exible with our sales and offer better sale pricing. For more information, including how to sign up for the email fl yer, see willystreet.coop/Owner-Rewards. Health & Wellness co-op deals: June 3–16
JASON GODDESS GARDEN NORDIC NATURALS deodorant sticks organic kids’ ultimate All Kinds on Sale! sunscreen omega fish oil SPF 30 1,000 mg .69/tx $4 .99 /tx .99 /tx 2.5 oz was $6.99/tx $10 $21 3.4 oz was $14.99/tx 60 softgels was $27.99/tx
DR. BRONNER’S AURA CACIA VEGA peppermint citronella choc-a-lot pure castile soap essential oil protein smoothie .99 /tx .99 /tx .99 $6 $2 $13 /tx 16 oz was $10.29/tx .5 oz was $3.49/tx 9.2 oz was $19.99/tx
AVALON ORGANICS NEW CHAPTER MANITOBA shampoo or zyflamend HARVEST conditioner supercritical organic hemp pro All Kinds on Sale! fiber protein $ .99 /tx .99 /tx 48 .99 /tx $5 120 ct was $53.49/tx $9 11 oz was $9.79/tx 16 oz was $12.99/tx
Health & Wellness co-op deals: June 17–30
ALBA BOTANICA BOIRON EO mineral sunscreen arnica gel body lotion All Kinds on Sale! All Kinds on Sale! $ .99 /tx .99 /tx 4 .99 /tx $7 1.5 oz was $6.29/tx $5 4 oz was $10.79/tx 8 oz was $8.49/tx
GARDEN OF LIFE HERBAN COWBOY GIOVANNI organic dusk deodorant shampoo or plant protein .99 /tx conditioner All Kinds on Sale! $5 All Kinds on Sale! .99 2.8 oz was $8.29/tx .99 /tx $18 /tx $4 240-280 gm was $22.49/tx 8.5 oz was $7.49/tx
MEGAFOOD SPECTRUM NATURAL FACTORS dream release fish oil whey factors All Kinds on Sale! 1,000 mg All Kinds on Sale! .99 /tx .99 /tx .99 $16 $21 $18 /tx 30 tab was $21.49/tx 250 cap was $26.49/tx 12 oz was $26.79/tx
All Specials Subject to Availability. Sales Quantities Limited. Our weekly Owner Rewards specials will now only be listed in an in-stor website or be available by email. We are doing this to be able to be mor deals our sales and offer better sale pricing. For more information, including ho co-op deals: June 3–16 for the email fl yer, see willystreet.coop/Owner-Rewards-change.
REDWOOD HILL NATURE’S PATH ORGANIC VALLEY FA R M organic organic goat milk yogurt frozen waffles part-skim All Kinds on Sale! All Kinds on Sale! stringles .79 $ .39 .49 $1 2 $4 7.4-7.5 oz was $3.29 6 oz was $2.19 6 oz was $5.29
MI-DEL NATIVE FOREST SANTA CRUZ snaps coconut milk organic All Kinds on Sale! All Kinds on Sale! lemonade All Kinds on Sale! $ .69 .19 .00 2 $2 2 for $3 8-10 oz was $3.79-$3.99 13.5 oz was $2.49-$2.99 32 oz/ea was $2.99/ea
BEARITOS RUDI’S EARTH FRIENDLY yellow organic dishmate tortilla chips sandwich flats All Kinds on Sale! Salted, Unsalted All Kinds on Sale! .69 .39 .49 $2 /tx $3 $3 25 oz was $3.49/tx 16 oz was $4.79 12 oz was $4.29
EDEN LIVING HARVEST DAIYA organic black or hempmilk frozen garbanzo beans All Kinds on Sale! vegan pizza .79 .99 All Kinds on Sale! $1 $2 .99 15 oz was $2.49 32 oz was $3.99 $5 12-13.8 oz was $8.49
BLUE DIAMOND AMY’S ANNIE’S NATURALS almond breeze veggie burgers organic dressings beverage California, Texas, All American All Kinds on Sale! All Kinds on Sale! .79 .00 $4 2 for $5 .99 8 oz/ea was $4.49/ea $2 4 pc was $5.79 64 oz was $3.49
SAN PELLEGRINO ANNIE’S KEVITA sparkling HOMEGROWN organic beverage 6-packs mac & cheese probiotic drink All Kinds on Sale! All Kinds (Except Organic) on Sale! All Kinds on Sale! .99 /tx .00 $ .29 $3 4 for $5 2 15.2 oz was $2.79 6-pack was $5.49/tx 5.25-6 oz/ea was $2.49/ea
The specials on this page are valid June 3–16 All Specials Subject to Availability. Sales Quantities Limited. w only be listed in an in-store fl yer, on our e doing this to be able to be more fl exible with deals tion, including how to sign up ds-change. co-op deals: June 17–30
WESTBRAE ALMOND DREAM NEWMAN’S OWN NATURAL frozen dessert ORGANICS organic beans bites newman-o’s All Kinds on Sale! Chocolate, Vanilla cookies .39 .39 All Kinds on Sale! $2 $3 .99 25 oz was $2.99 6.6 oz was $4.79 $1 8 oz was $2.79 UDI’S TEMPT NOCCIOLATA gluten-free greek-style hazelnut spread frozen pizza hemp yogurt .19 All Kinds on Sale! All Kinds on Sale! $4 .69 .79 9.52 oz was $5.79 $5 $1 10 oz was $7.19 5.3 oz was $1.99
MARY’S GONE ANNIE’S PIRATE BRANDS CRACKERS HOMEGROWN veggie booty gluten-free organic grahams All Kinds on Sale!! All Kinds on Sale! .29 crackers $2 All Kinds on Sale! .69 $3 4-6 oz was $3.19 .69 14.4 oz was $5.29 $3 5.5-6.5 oz was $5.19 MUIR GLEN WALLABY LUNA & LARRY’S organic organic coconut bliss canned tomatoes greek yogurt frozen dessert All Kinds on Sale! All Kinds on Sale! All Kinds on Sale! .00 $ .39 .69 2 for $3 1 $4 14.5-15 oz/ea was $1.99-2.19/ea 5.3 oz was $1.79 16 oz was $6.29
endangered GLUTINO GT’S species gluten-free kombucha chocolate toaster pastries All Kinds on Sale! chocolate bars All Kinds on Sale! .79 All Kinds on Sale! $ $ .69 2 .00/tx 3 16 oz was $2.99 2 for $5 9.17 oz was $4.99 3 oz/ea was $3.19/ea/tx
BLUE SKY SODA ECOVER ANNIE’S NATURALS soda 6-packs dishwashing organic ketchup All Kinds on (except organic) Sale! liquid .99 .00/tx All Kinds on Sale! $1 2 for $5 .99 24 oz was $3.79 6-pack/ea was $3.99/ea/tx $2 /tx 25 oz was $3.99/tx
All Specials Subject to Availability. Sales Quantities Limited. The specials on this page are valid June 17–30 Tasty Treats
THIS MONTH’S WELLNESS WEDNESDAY onth ea m Food & Beer ay IS JUNE 3RD. sd
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Next month’s Wellness Wednesday is July 1st
Dead Horses
fun for all
June 15, 2015 MCKee Farms Park 6 PM Plant sale to support affordable housing Saturday, June 6th 9 am - 5 pm Habitat ReStore West - 5906 Odana Road Facebook.com/ConcertsAtMcKee Browse a wide variety of perennials including daylilies, hostas, irises, phlox and ferns.
16 Willy Street Co-op Reader, june 2015 GRILLING NEWS berries are in season, so here’s yet To grill the lettuce, using tongs, another use for them! I love the place the lettuce on the hot spots of combination of the sweet strawberry, the grill so that it gets warmed and Grilling for the the pungent vinegar, and the smoky, slightly charred. This only takes a grilled, crispy-yet-warm lettuce. For couple minutes on each side. There’s Non-Carnivore extra crunch (and protein), sprinkle a fine line between warm and charred, some walnuts or pumpkin seeds on and limpy lettuce. Don’t cross the line just before serving. into soggy salad territory! imiting based patties (Nature’s Bakery frozen To serve, place whole hearts of your meat veggie burgers, Sunshine frozen veg- GRILLED SALAD WITH STRAWBERRY lettuce on a platter, drizzle with the consump- gie burgers). What’s even better about BALSAMIC REDUCTION dressing, the remaining strawberries tion doesn’t L these meatless grillables is they’re Recipe adapted from tastykitchen. and the cheese. Serves 2 as a main necessarily have to fully cooked; just place them on the com. dish, or 4 as a side salad. mean sticking to the grill until they’re heated through and 2 hearts romaine lettuce With all these options, you won’t cole slaw and potato have a nice grill marking on each 2 Tbs. oil (olive, sunflower, etc..) have to stick to the periphery of the salad at grill outs by side. Then you’re ready to pile on the 1 1/2 c. sliced strawberries spread! Cheers to a great season of and barbeques! Melissa condiments and side dishes. 1 cup balsamic vinegar grillin’! Reiss, 1/4 c. sugar MEATLESS 1/2 c. crumbled goat or sheep cheese Purchasing VEGGIES STORES CLOSING EARLY GRILLABLES (I used Driftless Sheep Cheese from Assistant Of course, many vegetables are Check out some excellent on the grill, too! Currently in Hidden Springs Creamery Original; Sunday, June 28th at 7:30pm for Inventory of the many vari- season are asparagus, beets, bok choy, also available in different flavors) eties of meatless kohlrabi, romaine lettuce, portobello Directions: Light your grill. While Saturday, July 4th at 7:30pm grillables at the Co- mushrooms, patty pan summer squash, the grill is warming, slice the romaine Thursday, July 9th at 7:30pm op, from hotdogs to brats to burgers. and lots of greens. Make a foil pack hearts in half length-wise, keeping for our Annual Meeting & Some are soy-based, others are wheat to toss on the grill containing vari- stems intact so leaves don’t separate Party gluten-based, some are a mix of both. ous chopped vegetables, and drizzle (you can slice the tough stems off Still others are grain- and vegetable- with oil, sea salt, and fresh herbs like after grilling). Lightly drizzle the let- based. A number of them are gluten- thyme. Or grill up a few portobello tuce with the oil and set aside. Chop free and also vegan (of course, always mushroom slices and serve on a bun the strawberries. For the dressing: in double-check the ingredients if you with tomatoes and fresh arugula. a small pot, boil the vinegar, sugar are avoiding certain foods). The op- and 1/2 cup of the strawberries. Once tions vary from imitating the taste and GRILLED SALAD boiling, turn heat to medium and let consistency of meat (for example, To- For something truly unique, try it reduce by 1/3 so that it gets slightly furky hotdogs) to grain and vegetable- this recipe for grilled salad! Straw- thick. Are your financial choices on the money? Whether you’re buying a home, growing a business, or leaving a legacy, we’re here to help. Watch our story at heartlandcu.org/golocal. 1.800.362.3944 >
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Willy Street Co-op Reader, june 2015 17 CHEESE NEWS PRODUCE NEWS Good Grilling Cheeses Quick Pickles
e’re topper for those burgers. It simply in cold water. Add veggies to boiling all fa- can’t hurt that this one is also laced friends water and blanch for recommended miliar with mustard seed, chives and plenty and im- time. Remove veggies from hot water W with of horseradish. Don’t burn the sweet press and plunge into ice bath. As soon as the yellow ched- potato fries while you’re snacking on W hard-to-please they are cool, remove and drain well. dars and American the ends of the block! relatives at your next Put blanched veggies in the jar with cheese slices of backyard function the vinegar, herbs, and spice. Cover by Patrick the world, but this ITALIAN TALEGGIO by Ansley with fun and easy tightly, refrigerate, and enjoy within a Schroeder, article isn’t about Ok, one from across the ocean. Knoch, quick pickles! These week. Prepared them. If you’re Taleggio is a little stinker—a square Purchasing great little guys are RECOMMENDED BLANCHING Foods already slicing slab of cool, rich, milkiness encased Assistant fast and simple, TIMES FOR SELECTED VEGGIES Director some for burgers as in microbes and fungi from the same requiring very few (IN MINUTES) you read this, don’t caves that inoculate drums of Gor- kitchen skills be- jalapeno slices:1 feel guilty. You’re gonzola. Don’t turn up your nose! yond using a timer. fennel, thinly sliced: 2 carrying on a great It won’t bite! Slice it up and serve it They are perfect for garlic scapes: 1 midwestern tradition. If you’re feel- atop your grillables with caramelized people who love pickles, but don’t cucumber slices: 1 ing a little iconoclastic, read on! shallots or onions. have the time or inclination to deal asparagus: 2-4 Whether it’s a grass-fed Willy with canning, equipment, etc. Quick green beans: 3 Beef Burger or a spinach-filled Flo- OTHER CHEESES pickles are also ideal for kitchen beets, cut into chunks: 3 rentine Burger, these are three melt- You can even have cheese on the creatives as the basic recipe is very brussels sprouts: 3-5 ing cheeses you should try. grill without anything under it (maybe simple, but the vinegar, herbs, and cabbage, shredded: 1.5 a little oil)! If you’re just getting spices can be varied to produce almost carrots, small or strips: 2 FARMER JOHN’S through life in between the moments infinite combinations. cauliflower, 1 inch florets:3 PROVONELLO that you can have fried cheese curds, I have included two methods here, kohlrabi, chunks: 1 With a lighter bite and a softer consider grilled cheeses a fitting one that better suits crunchy, more fi- okra: 3 body than most provolones, Provonel- respite. Cheeses like Juustoleipa brous vegetables, and one that is better summer squash: 1 lo won’t overpower your main event. come ready to grill right out of the for softer, more permeable fruits and This unassuming cheese, with its package. We currently carry a Juusto- vegetables. Whichever method you COMBINATION IDEAS small circular shape, can be the per- leipa called Brun-uusto by Brunkow use, your pickles will need to sit for at • grated carrots, cabbage, jalapeno fect topper for your round grillables. Cheese. Also grillable is Cesar’s Fresh least a few hours, preferably over- slices, white wine vinegar, and cori- If you shape your burgers just right, Mozzarella. Buy a ball, slice it in thick night, before they are ready to eat. ander seed the round slices of Provonello sit just slabs and coat with olive oil. • cucumber slices, white vinegar, atop without melting off the sides. Welcome! You’ve just joined the BASIC RECIPE FOR garlic scapes Slide some chopped basil underneath few, the proud, the cheese grillers. CRUNCHIER VEGGIES • gold beets, rice vinegar, pink pep- the cheese and you’re in business. Look, your summer is going to be Adapted from ReadyMade Magazine. percorns, and chives great even if you don’t end up using 1 clean pint jar with lid • fennel, raw blood orange segments, ROTH’S HORSERADISH any of these ideas. The grill will 1 1/2 c. veggies cut into slices or white vinegar, garlic, and fennel HAVARTI come out, things will go on it, sun chunks seed Nothing makes a piece of cheese will get soaked, drinks will get drunk. 1 c. vinegar • jalapeno slices, white vinegar, garlic better than adding cream to the vat Beautiful. Just imagine how much 1 1/2 tsp. kosher salt • carrots, rice vinegar, cumin, garlic from whence it came. Havarti benefits more beautiful it could be—with 2 Tbs. chopped herbs or a few sprigs from this, producing a savory, creamy cheese. 1 tsp. spices BASIC RECIPE FOR RAW Directions: Bring a large pot of FRUIT/VEGGIES water to boil. While water is heat- Adapted from ReadyMade magazine. ing, fill a large bowl with ice and 1 clean pint jar with lid GET AN EDGE ATTORNEY ON SPRING. PAUL O’FLANAGAN Bring your garden tools in for sharpening! Coop member, PROGRESSIVE & LOCAL LAW FIRM OFFERING:
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18 Willy Street Co-op Reader, june 2015 1 1/2 c. veggies or fruit, sliced or cut apricots ously though, it is understandable in a heated with propane. This is due to fat into chunks purple cipollini onions society where we force so much into dripping onto the heat source and cre- 1 c. vinegar radishes our days that we don’t always have ated PAH-infused smoke, which coats 1/4 c. sugar mushrooms the luxury to take hours to prepare and whatever you are cooking. Charcoal 1 1/2 tsp. kosher salt onions cook a meal. I personally think we creates more smoke and therefore, 2 Tbs. chopped herbs or a few sprigs sweet peppers should make time for our meals, but more PAH-infused smoke. Also, char- Directions: Fill jar with fruit/ raisins that is yet another debate. Turn a few coal flames are hotter, which chars knobs and create a spark and you have meat and creates heterocyclic amines veggies, herb, and spices. Cover and COMBINATION IDEAS a cooking surface ready to use. Gas (HCAs), another carcinogen. Propane shake gently to mix, then uncover. • strawberries, white balsamic vin- certainly wins the debate in terms of still produces PAHs and HCAs, but Bring vinegar, sugar, and salt to boil egar, lemon basil, and peppercorns convenience. because charcoal can get much hotter, in a small saucepan. Boil for 1 minute, • heirloom tomatoes, white vinegar, it can also produce more of these nas- then pour over raw ingredients. Cover curry powder, black raisins TEMPERATURE ties. Leaner meat or no meat at all can loosely and allow to cool. Cover tight- • purple cipollini onions, red wine Temperature is another major provide a much healthier solution all ly and refrigerate for up to a week. vinegar, black mustard seed factor of this debate. Charcoal grills around. Also, soaking meat in vinegar • apricots, white vinegar, cinnamon, SUGGESTED FRUITS AND VEGGIES easily win out the heat competition. or lemon juice reduces HCAs by 90%! cardamom, bay leaves strawberries Gas grills are limited in how much These unhealthy carcinogens can • radishes, rice vinegar, pickling spice heirloom tomatoes heat they can produce but they are also be produced on your kitchen much easier to control then charcoal. stovetop or oven, so don’t think that You can’t very well dial down the this is isolated to your backyard grill. heat on charcoal. Usually you have Any fat that reaches its smoking point GRILLING NEWS to open the lid and wait it out. This is is creating PAHs and any food that also where the debate over which fuel is charred or blackened is producing Grills: Charcoal vs. Gas is “healthier” comes in. HCAs. WHICH IS BETTER FOR US ENVIRONMENTAL IMPACT Besides taste and convenience, In terms of environmental impact, people want to know which fuel is again, gas wins out. Either fuel is s winter grill is usually the top argument for better for them. Neither really wins releasing carbon and other volatile came to charcoal supporters. Nothing can this debate, although gas is the lesser chemicals into the air, but most con- a close replace that natural smoky flavor of the two evils according to most ventional charcoal has quite a mix of and the that is provided by various notes of studies. Charcoal-grilled meat con- nasty chemicals. If you’re a charcoal Afirst signs of spring different wood flavor profiles. The tains more carcinogens (cancer-caus- fan, make sure it is lump charcoal began to show, the majority of the flavor is actually the ing molecules) called polycyclic aro- with no additives like lighter fluid one thing besides smoke produced from the fat, oil, matic hydrocarbons (PAHs) than meat and wood-by products. Both fuels are starting my gar- by marinades, and seasoning that is on den that came to Mike Burns, the food itself. The drippings hit the my mind was the heat source, charcoal or gas flame, and Merchan- timeless ritual of vaporize creating the flavorful smoke. diser backyard grilling. Numerous studies have been done for My fiancée and I the taste debate and the vast majority are renting a house of people cannot tell the difference be- with a wonderful, tween charcoal and gas grilled foods. large backyard, and Of course taste is a matter of... it would be madness not to have a grill well, taste. Everyone is unique in that to spend yet even more time outside. aspect. And much like wine or coffee, So we set out to buy a grill. We ar- the subtle differences in flavor can rived at the store, went to the grill sec- be nearly impossible to detect unless Planning a graduation party? tion and I reached for Weber kettle- you have trained yourself to notice style grill with built-in thermometer, those subtleties. Personally, I can taste ash catcher and chimney. Not so fast. the subtle propane taste. Really it’s My fiancée asked, “I thought we were a kind of chemical taste that is ever getting a gas grill?” It had not even so slightly there. Kind of like having crossed my mind that in the five years conventional eggs all your life, then we have been together, that Dre might eating farm-fresh, nutrient-dense eggs be a gas grill-lover. We left without a and never being able to eat conven- grill. The debate had begun. tional eggs again because the flavor is The debate over using charcoal lacking—something that you just can’t or gas to fuel your backyard grill has put your finger on. That’s how I feel been raging since the 1960s. In this about the taste of gas flames. decade, a new type of grill hit the scene, the propane gas grill. This is CONVENIENCE where the debate begins. The convenience of a gas grill is When it comes down to it, it is almost always what wins the debate. really about three things: taste, con- This is especially true in our modern venience and temperature, with other fast-paced world. I mean, we can’t arguments really falling under either even wait to get home to read our one of these categories. email anymore or even be bothered Why do all the work, when we can do it for you? to write a letter, how are we ever TASTE supposed to wait for the charcoal to See www.willystreet.coop/catering for a menu. The taste provided by a charcoal get to the right temperature?! Seri-
Willy Street Co-op Reader, june 2015 19 a better choice than starting your car in learning more about our case dis- and driving to a restaurant that most PRODUCE NEWS count, see Customer Service for details. likely sourced its food from far away. Like any long-standing debate, SAUERKRAUT there are so many opinions out there Saving at the Co-op Organic raw sauerkraut is hands- with so many different spins on the down the winner for the best value for data. Some people take this debate ex- PRESERVING THE HARVEST time spent on DIY. Raw, organic sauer- tremely seriously and have pages upon kraut retails at $8.99/16oz jar. Ferment pages of analysis that breakdown wind it yourself and you’ll spend about $1.50 speed, outside temperature and other for the same amount. variables. For me, it comes down to irst, the good cal produce is one of the most enjoyable personal preference. Even with most news: after and rewarding things I do all summer. FRUIT everything stacked against it, I still another long When I started writing this article, I Frozen organic strawberries and am a charcoal man. I’m nostalgic by Fcold Wisconsin assumed that saving money was some- peaches come in at number two. If you nature and cherish the rituals of times winter, local produce thing that could be added to that list. buy them in the freezer aisle, you’ll pay past. For me, nothing beats a good season has finally Once I started doing the math, I was $6.06/lb for non-local organic strawber- quality lump charcoal (like Kickapoo arrived! Now the bad surprised to find that the savings are not ries and peaches, but if you buy fresh John’s from the Co-op) that I have news: winter will always a sure bet. Food companies can organic or local Door County fruit at the to nurture to flame and wait until it by Megan come again in just a sometimes use their efficiency of scale Co-op and freeze it yourself, you’ll pay reaches the perfect temperature. It Blodgett few short months. It to outweigh any cost savings that come $3.50 or less per pound. forces me to slow down and enjoy the Minnick, may seem early to be with DIY. ritual, enjoy my time with family and Purchasing planning for winter, Which local foods can you preserve VEGGIES friends, take in the great outdoors, and Director but for those looking and actually save some money? Here Frozen organic broccoli and green give thanks for such a wonderful meal to save a little dough are the highlights (and lowlights) of my beans are a wash. You’ll pay roughly and all the things for which I’m grate- and preserve some of research into the matter. $2.70/lb for frozen (non-local) veggies, ful. And it just tastes better. the flavors of summer, It’s worth noting that all of the and about the same for fresh, local, now is the time to start thinking ahead. pricing below is derived from typical in- organic veggies for DIY freezing. It’s a STORES CLOSING EARLY There are many reasons to preserve season regular prices here at the Co-op. great idea to buy the local veggies when summer produce: it allows you to enjoy a If you grow your own produce, you’ll they’re on sale or pre-order a case— Sunday, June 28th at 7:30pm for Inventory diversity of local produce all year long, it almost always come out ahead. It’s also with the 10% case discount the cost per can help lessen your ecological footprint advantageous to shop our Owner Re- pound for local product comes down to Saturday, July 4th at 7:30pm by reducing the food miles associated wards sales, which offer significant sav- around $2.43/lb. Thursday, July 9th at 7:30pm with your winter produce, and (at least ings on local produce. When they’re not for our Annual Meeting & for me), the work of harvesting, canning, on sale, most items are also eligible for PICKLES Party freezing, dehydrating, and fermenting lo- a 10% case discount. If you’re interested Organic dill pickles, though much more delicious when homemade—turn out to be cheaper to buy unless you re- • • TREE CARE • • use your canning jar. To make dill pickle Grass-Fed Attorneys Don Samuelsen • 608-770-1487 spears at home costs about $6.72/24oz Board Certifi ed | Master Arborist | WAA - ISA WI 0189B including a new jar, or $5.72 without the jar. You can buy a 24oz jar of dill COMPLETE TREE CARE, from grafting, OMRI spraying, consulting, climbing and bucket truck work. Striving to be better, pickles at the Co-op for $5.99. cheaper and faster by networking with other specialists. JAM is the best time of year Organic strawberry jam is one that I NOW to prune some dormant trees! assumed was cheaper to make at home, Nelson Donovan Dan Krause but it turns out not to be so. 16oz of DIY 24 HOUR SERVICE organic strawberry jam including a new 100% local-sourced •Midwest & Michigan IPM Fruit School Graduate • Native plant specialist • Fully Insured • Second opinions jar costs about $7.36 to make ($5.60 Trusts FREE property tours without the jar), and you can purchase a Wills 16.5oz jar of jam at the Co-op for only & FREE risk evaluation Probate Services $5.49. Hazardous trees are tough to Estate Planning and Administration Asset Protection recognize and they can be deadly, Nursing Home Expense Planning yet most trees are needlessly removed. Grass Fed Beef 40 years of mentored experience in tree No Hormones or Antibiotics In Oregon, Wisconsin care, organic and commercial fruit crops.
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20 Willy Street Co-op Reader, june 2015 CLASS NEWS thinking about the fundamental skills pared quickly with food and spices I of cooking and to be able to take what- have on hand. ever they have, or whatever entices KOJ: Cooking from scratch is very them or excites them and turn that trendy right now. With all the Welcome Our New Staff into a comfortable dish. Learn how to busy and full schedules that ev- employ certain methods and skills and Instructors eryone seems to have these days, apply a certain cooking technique and are you seeing a greater interest turn it into something good. Jazz-up in getting back to the basics? basic food with flavor all through it MW: I’m a big fan of simple and using simple techniques that apply moderation. People shouldn’t stress across the board. Don’t just methodi- or box themselves in. I grew up on from the famous Madison restaurant cally dump it in; season it, sauté it in on Apetit! simple good home cooked foods and Ovens of Brittany. It was beautifully butter, jazz it up and then dump it in. Willy still cook that way. We are seeing a prepared and served in a champagne MM: I hope that not only will the Street pushback from the introduction of glass. My mom was my main influ- people who sign up for a class in- Co-op “Big Ag” convenience foods. It’s a B ence, introducing me to dishes like crease their knowledge, but also gain is delighted once natural progression of things with the steamed artichokes with hollandaise confidence going forward on their again to share the whole farm to table movement. We sauce. Since I come from a multi- own. My goal is to take the intimida- insights and tech- can look for something more sustain- by Katie cultural background, many different tion out of cooking and crafting. I niques of two more able. We have access to a lot of food O’Connell- foods were made in our family. Along want to encourage people to try new of our own staff that is convenience-oriented—I feel Jones, with that, I got used to a wide array of ideas, crafts, recipes, and experience instructors and local there is a lot of junk food disguised Cooperative flavors and was introduced to differ- feeling enriched and empowered. To gourmets, Maleah and marketed as healthy foods. That Services– ent cooking techniques. I especially say, gosh I’m sure glad I took that Moskoff and Max is why it’s important for me to edu- remember my grandmas preparing class! It was really worthwhile! West Wilke. Maleah cate and teach about food. Simple and makes her Co-op many different foods. I found the sto- KOJ: What foods represent com- healthy can be convenient and easy teaching debut via ries and the history behind the foods fort to you at the end of a busy by understanding some basic funda- Tea 101: Travel the World in a Cup so interesting and they made such a day? What would you choose to mentals and techniques. of Tea, covering its history in the connection to the past for me. cook for yourself? MM: Yes, and one of the reasons ancient dynasties of China, tea’s ties KOJ: Since you already work full- MW: My go-to would be a pasta being that there is a more availability to royalty, and the health benefits time for the Co-op, what is it that dish with home canned tomatoes with in the culinary world for the home known today. Max can slice, dice, motivates you to take on these a little cream sauce seasoned with cook. More things are accessible mince and shred and best of all there cooking classes? some crushed red pepper flakes for to the novice home cook, like good is no late night infomercial involved! MW: I love to cook and I want to some flavor. It’s a quick turnaround, knives, good cookware. People are He begins his tenure teaching partici- pass that feeling on to other people. economical and easy to make. Oth- learning more about how professional pants the ways and techniques to get It just seems natural for me to want erwise, tacos are a great option for tools and techniques can make home the most out of your knives during to do that. Personally, food intrigues me. You can fill them with anything cooks more successful and the experi- his Home Cooking Knife Skills class. me and is where my interests lie you have in the fridge as long as you ence more enjoyable. Also cooking As their classes approach I recently and where I spend a lot of my time. keep tortillas around. I like to add shows on television are widely popu- checked in with Maleah and Max. Transforming the mundane, and the some crunch, like a daikon radish or lar and have sparked a real interest in day-to-day challenges of preparing crispy cucumber, and always, lime and home cooking. The internet has made KOJ: Can you share some of your food into something different and cilantro. interactive learning easy and acces- earliest memories of food and delicious is very enjoyable for me. MM: I love to prepare and eat lo- sible for anyone wanting to learn new cooking? The culture of food is ever changing cally but some nights that’s not always techniques and be creative without MW: My mom was letting me and I like seeking out new informa- possible. On those nights comfort to relying solely on a cookbook. chop veggies from the time I was two tion and techniques. One of the more me means some creamy cheese, with years old and I spent a lot of time in interesting things about food is that fruit to accompany it. Comfort can TRY A CLASS the kitchen at my grandma’s house it’s a necessity to survive and I think also mean enjoying food with a vari- As you can see the Co-op is work- perfecting my fried potatoes and sau- that the necessity aspect of food is ety of textures and flavors too. Salty, ing hard to bring Owners interesting sage. My memory is so vivid when what interests me. How can I make creamy, crunchy, spicy, sweet, some classes and showcase our talented I think about how I loved to over- such a necessity taste good, maybe do warm, some cold—I love contrasts. staff instructors. We hope to see you season those potatoes and sausages. something different with it. Comfort to me means it can be pre- soon! Literally everything in the cupboard MM: I have a strong desire to went into that dish. Personally speak- share my passion with Owners and ing, I thought it was delicious. As I the greater community. It’s exciting got a little older, I continued cooking to me to try and demystify the chal- Our Meat with my grandma. Favorite dishes lenges and techniques of cooking and consisted of pancakes, breads, and craftings. My goal is to make creat- Department lots of homemade donuts. It seemed ing accessible for all. Its also another staff will that I enjoyed cooking traditional way for me to feel connected with our gladly American fare, like 1800s cuisine. Owners. Neopolitan- The doughnut recipe came from the Laura Ingalls Wilder cookbook. I also KOJ: What would you like par- style pizza remember baking cornbread every ticipants to take away from your night for two weeks straight, and in- classes? made-to-order venting variations like chocolate chip MW: I want people to learn the cornbread. craft of cooking and some of the at Willy East. MM: In my house special oc- specific skill sets that make cooking casions were always marked and much easier and enjoyable. I know a celebrated with special meals. I have lot of people follow a recipe and that’s cut meat fond memories of chocolate mousse wonderful, but I want people to start to order.
Willy Street Co-op Reader, june 2015 21 BAKING FOR SPECIAL DIETS by Lucy Hodgman, Newsletter Writer
s a home baker, whether Glory muffin. also have an online 3/4 tsp. or not you yourself follow For your home baking endeavors, resource with tips on baking a special diet, sooner or you’ll find an abundance of resources how to substitute vegan ingredients in powder later you’ll probably find these days. Of the countless books on conventional recipes, at www.theppk. 1/2 tsp. baking soda A com/vegan-baking-the-post-punk- 1/2 tsp. salt that you want to bake something for baking and cooking for special diets, someone with dietary restrictions. I I’m happy to point you to some of the kitchen-shows-you-how/. In particular, 1/3 c. canola oil began to really get into baking after ones I’ve discovered! this resource includes suggestions for 3/4 c. sugar graduating from college. Before I You’ll notice a fair amount of replacing eggs, possibly the biggest 1 1/2 tsp. pure vanilla extract became a professional baker, I lived overlap between the categories below. challenge of converting a recipe from 1 vanilla bean, split lengthwise and with a good friend who was vegan; my For example, some people want to bake conventional to vegan. Try one of the scraped friends and I did a lot of vegan cooking without dairy because they’re vegan following options for egg replacement For the ganache: and baking in those days. Baking for for environmental or health-related that I’ve gathered from several sources 1/3 c. almond milk special diets is a great example of how reasons. Others want to bake without (each of the below is the equivalent of 1/3 c. semisweet chocolate chips external constraints can inspire growth dairy because they keep kosher and one egg): 2 Tbs. pure maple syrup and creativity! want to make a dessert to accompany a Egg Replacers Directions: Bake the cupcakes: My main gig at Willy Street Co- meat-based meal. Some folks want to 2.5 Tbs. flax seed meal mixed with 3 Preheat oven to 350ºF. Line muffin pan op is in the bakery. The bakers at the avoid wheat because they have celiac tablespoons water with cupcake liners. Spray lightly with production kitchen are as familiar with disease; others because they follow the 1/4 c. blended silken tofu cooking spray. Whisk the almond milk Earth Balance and canola oil as with paleo diet, or a low-FODMAP diet for Ener-G Egg Replacer (from a box), ac- and vinegar in a measuring cup and set butter, and as comfortable with rice irritable bowel syndrome. Nut flours cording to directions aside for a few minutes to get good and flour as with wheat. Gluten-free and are good for low-GI diets as well as for 1/4 c. banana blended or mashed—in curdled. Sift the flour, cornstarch, bak- vegan delicacies comprise many of gluten-free diets. things you don’t mind tasting like ing powder, baking soda, and salt into the bakery’s mainstays. Top-selling No single diet is right for every- banana a large bowl and mix. Beat together the vegan products include the perpetually one, and people have different reasons 1/4 c. soy, rice, or coconut yogurt almond milk mixture, oil, sugar, vanilla popular chocolate- for consuming (or 1 Tbs. applesauce extract and vanilla bean in a large bowl. topped Sheba forgoing) what they 1 Tbs. white chia seed meal mixed with Sift in the flour, cornstarch, baking Bar, as well as do. I love being able 3 tablespoons water (let sit for a bit) powder, baking soda, and salt, and mix vegan chocolate to bake for people Check out the following article with until no large lumps remain. Fill cup- chip cookies and who can’t always tips on substituting for other ingredi- cake liners two-thirds of the way and breakfast favorite eat whatever’s put ents in your vegan baked goods: www. bake for 20 to 22 minutes. Transfer to a Nothing Muf- in front of them, and thekitchn.com/vegan-substitutions-for- cooling rack to cool. fins. Gluten-free I am excited to help 8-common-baking-ingredients-171165. In the meantime, prepare the ga- superstars include you do the same For dairy, this article recommends soy nache. In a small sauce pan, bring the the Pumpkin Bar for yourself, your milk because it’s thicker than other milk to a boil and then lower the heat with brown sugar friends, and your non-dairy milks; if you’re going to to a simmer and add the chocolate and icing, Peanut But- loved ones! use another non-dairy milk like rice, syrup. Mix with a rubber spatula for ter Chocolate almond, or hemp, use slightly less of it. about 30 seconds. Turn heat off, con- Chip Cookies, and SOY VEGAN tinue stirring until the chocolate is fully Pumpkin-Apple There is a huge melted and the icing is smooth. Muffins with their array of books avail- Vanilla Cupcake with Chocolate To assemble: Let ganache cool for sumptuous buttery able on baking sans Ganache about 10 minutes. Dip the top of the streusel topping. eggs, dairy, and Try out this vanilla cupcake with cupcake in the ganache and then set In recent months, other animal prod- chocolate ganache recipe featuring real them on a cooling rack. Spoon the re- we’ve introduced ucts. I recommend vanilla beans! From http://www.theppk. mainder of the ganache over cupcakes. several products anything published com/2010/11/vanilla-bean-cupcakes- Let set in a cool room for an hour or that are both by Post-Punk Kitch- with-chocolate-ganache/ so, or place in the fridge to set. Serve to gluten-free and en, such as Vegan For the cupcakes: happy people! vegan, such as the Cupcakes Take Over 1 c. unsweetened almond milk Peanut Chocolate the World and Vegan 1 tsp. apple cider vinegar GLUTEN-FREE Chip Layer Bar Cookies Invade Your 1 1/4 c. all-purpose flour For those who need to avoid gluten and the Morning Cookie Jar. They 2 Tbs. cornstarch (a protein naturally found in wheat,
22 Willy Street Co-op Reader, june 2015 rye, and barley), a number of naturally and generally allergen-friendly bak- be made with soaked nuts pureed in a dairy, eggs, and nuts, with a focus on gluten-free flours serve as good alterna- ery in Seattle, in addition to working blender. baking for children. tives. Rice flour, tapioca flour, potato as a recipe developer for a gluten-free The book Everyday Raw Desserts flour, almond meal, chickpea flour, food importing company. If you’re by Matthew Kenney offers a wide LOW GI and buckwheat flour are some common just beginning with gluten-free bak- variety of recipes, from brownies to Glycemic index and glycemic substitutes. Many recipes call for a mix ing, Heather recommends starting cookies to pies. load are measurements particularly of of flours; some vendors, such as Bob’s simple. It’s easy to get overwhelmed interest to people living with diabetes. Red Mill, sell pre-mixed gluten-free by options for flours; consider using PALEO Larger pieces of grain have a lower flours for baking. a pre-mixed gluten-free flour blend. The paleo diet is based on the con- glycemic index than finely milled flour. Swapping gluten-free flours for While you can use a single type of cept of eating like our ancient ances- Baking bread with a high quantity of wheat flour isn’t as simple as, for ex- flour, for most purposes, a mix is tors did, pre-agriculture. New evidence cracked wheat, for example, will reduce ample, swapping margarine for butter. preferable. Most of the gluten-free suggests that cavemen did actually have the glycemic index/glycemic load. For Gluten is often a key component to the flours available have a very strong access to grains even before starting to desserts, options focusing on fruit are structure of a product, both in helping it flavor individually, but this can be farm; but for the purpose of this article, a great idea, since most fruit has a low rise (particularly with cakes and bread) alleviated by combining flours. If you I’ll refer to the paleo diet as it’s meant glycemic index. Nut flours and coconut and with helping it hold together when don’t want to use a pre-mixed flour, in popular culture, which is to say, flour also have a low glycemic index. it’s finished. For that reason, gluten- Heather recommends mixing up a 3:1 grain-free, with a focus on consuming free recipes also often include addi- ratio of rice flour and a bean flour vegetables and meat. Adherents to the tional ingredients to help with structure, (such as garbanzo bean). This com- paleo diet have adapted paleo-approved such as xanthan gum or guar gum. Eggs bination has a similar protein level as ingredients for baked goods. Nut flours are also useful as a binder. wheat flour—another advantage over are common, as is coconut flour. Here Gluten-free baked goods run the using just one of the flours. in Madison, Paleo Mama Bakery (prod- risk of being crumbly and dry; there ucts available at Willy Street Co-op) are a few ways you can counteract this, RAW has a large array of delicacies available. such as adding some mayonnaise (be- Technically, there’s no such thing lieve it or not!), and simply letting your as raw baking, since baking requires ALLERGY-FREE GF batter sit for 30 minutes before baking heat. However, I’ll talk a little bit Food allergies are common; thank- it. Many more tips for gluten-free bak- here about raw desserts. For a food to fully, resources are available with ing are available at www.ext.colostate. be considered raw, it cannot be heat- ideas and recipes for a huge range edu/pubs/foodnut/09376.html. ed above a certain temperature. For of desserts. The Food Allergy Willy Street Co-op baker Heather variations on the raw food diet, this Mama’s Baking Book by Kelly Rivérun came to our kitchen with a maximum may be anywhere from Rudnicki is an exploration history of specialty baking, having pre- 92ºF to 118ºF. Raw vegan cheesecake of recipes for sweet and viously managed a gluten-free, vegan, is a popular dessert—these tend to savory delicacies minus
2 Cups Gluten-Free Flour
Willy Street Co-op Reader, june 2015 23 The G.I. Diet Cookbook by Antony at a 1:1 ratio by volume, although 3 Tbs. cinnamon religions. Worrall Thompson includes a recipe adding more liquid may be necessary Directions: Preheat oven to 350ºF. Kosher baking usually involves for baked rice pudding: because Xylitol absorbs a lot of mois- Line two baking sheets with unbleached avoiding dairy, unless you’re planning 6 1/2 c. short-grain rice ture. Xylitol is a sugar alcohol that is parchment paper. In a medium bowl, a vegetarian meal, since meat and dairy Pinch of salt lower in calories than regular sugar, and mix together the almond flour, sea cannot be consumed at the same meal. 1/4 c. light brown sugar has a lower glycemic index. Important salt and baking soda. In a separate As a general guideline, a vegan recipe 4-5 c. skim milk note for pet owners: although there small bowl, whisk together the melted will also be pareve, since vegan recipes Grated nutmeg or cinnamon is no known toxicity in humans, it is coconut oil, honey, stevia, and vanilla include neither dairy nor meat. 2 Tbs. butter life-threateningly toxic to dogs, even in extract. Mix wet ingredients into dry in- Halal rules disallow alcohol. Since Directions: Preheat oven to 300ºF. small quantities. gredients, stirring until well combined. vanilla extract is a very common ingre- Wash and drain the rice and put in a 1 1/2 Stevia is another natural sugar In a small bowl, stir the cinnamon dient in baking, halal baking requires quart baking dish. Add a pinch of salt, the substitute, but unlike Xylitol, it is very and xylitol together for the snicker- a substitute. Some manufacturers offer sugar, and 4 cups milk, and stir. Sprinkle concentrated. If you substitute stevia doodle coating. Take tablespoon-sized alcohol-free vanilla flavoring (from grated nutmeg or cinnamon over it and in a recipe, you will need to add more scoops of the cookie dough, form into a real vanilla). You can also buy whole top with pats of butter. Bake in the center of another ingredient to make up the circle in your hands, then roll the dough vanilla beans, slice them open, and or towards the bottom of the oven for volume of sugar, because you will not ball in the snickerdoodle coating mix- scrape out the seeds. Save the empty about 2 hours. Stir in the skin that forms use nearly as much stevia. ture covering all sides. pod of used beans to add to a canister on the top at least once during the cook- Willy Street Co-op carries both Xy- Place your coated dough balls of sugar—you can use this vanilla ing time, adding extra milk as necessary. litol and stevia in the baking aisle. onto the cookie sheets evenly. Use the sugar in place of regular sugar in future Serves 4-6. From healingcuisinebyelise. bottom of a canning jar or coffee mug recipes. With halal baking, it’s also com/2012/10/snickerdoodle-cookies. greased with coconut oil to press out necessary to steer clear of some other FODMAP html, here’s a recipe for snickerdoodle each cookie into a perfect circle, about ingredients, including lard, cheeses FODMAP stands for Fermentable cookies using both of these sweeteners: 1/4 inch thick. Bake for 8-10 minutes. made with animal rennet, and anything Oligo-Di-Monosaccharides and Polyols Remove from oven and let cool on the containing gelatin that could come Snickerdoodle Cookies —a bit of a mouthful, but the takeaway is pans for 10 minutes before moving to from pork. 2 c. fine ground blanched almond flour that FODMAPs are specific category of cooling rack. Let cool completely on 1/4 tsp. sea salt INTERSECTIONS carbohydrate that are problematic for suf- cooling rack before eating, as they need 1/4 tsp. baking soda It’s possible to combine several ferers of IBS (Irritable Bowel Syndrome) this time to set and get crunchy on the 5 Tbs. coconut oil or raw butter, melted dietary restrictions in one product, and other functional gastrointestinal edges! Makes 16 cookies. disorders. If you or someone you know 2 Tbs. raw honey or grade B maple though, naturally, the more limitations needs to limit FODMAPs, check out this syrup or vanilla honey (makes these RELIGIOUS DIETS there are, the bigger the challenge. website with baking ideas: www.lowfod- cookies nice and crispy!) I am not endorsed by any organiza- You’re up for it, though! Experiment, map.com/category/baking/. 30-40 drops pure liquid stevia tion to give religious advice; all of the look to the internet and books for 2 tsp. pure vanilla extract below is based on my knowledge as ideas, and peruse the grocery shelves LOW SUGAR Snickerdoodle Coating: a lay person who has learned a little for ingredients that will help you along Xylitol can be substituted for sugar 3 Tbs. Xylitol bit about dietary restrictions of some the way!
Help World Food Program USA provide relief for Nepal
Through June 14, we are accepting donations for Nepal earthquake relief. 100% of all funds received will help World Food Program USA (WFP) provide food commodities that will stabilize the immediate nutrition needs in the region.
To donate: tell your cashier how much you would like to add to your receipt. You can also donate to WFP right now through the link on our website: willystreet.coop.
WFP is a Better Business Bureau accredited charity and has a four-star rating on Charity Navigator. Visit wfpusa.org to find out more, and follow us on Facebook and Twitter for updates on the Co-op’s contribution to the relief effort.
24 Willy Street Co-op Reader, june 2015 WHAT DO YOUR CHIP gifts Want to help save a few trees and be able to accomplish? read your Co-op newsletter on your computer or smartphone? Any Owner can sign up to get a They help newsletter notication sent to your email Community Shares of Wisconsin address each month. and its 68 member nonprofits. It’s easy, but first you have to set up your account on our website. Just go to For nearly a year, Emily was a willystreet.coop/user/activate and enter repeated target of sexual and your Owner number or email address to religious bullying at school. She request a login link. finally had the courage to go to the Next, you’ll receive a one-time login email school board, and she contacted with a link. This will take you to your the Wisconsin Alliance for willystreet.coop account. Here you Women’s Health (WAWH) for an need to enter a new password and advocacy-related internship. This then click save. While you are here, photo shows her at the WAWH Wisconsin Women’s Health you can opt to receive our monthly Policy Summit (with her parents), where she spoke to and newsletter by email instead of paper mail. inspired hundreds of people to advocate for an end to sexual Already have an online account set up? harassment in schools. Click on “My Account” at the top of the With microfinance loans from Working willystreet.coop page, then click the Edit tab and check the “Monthly Reader” box. Capital for Community Needs, You’re done! borrower Marisol Zelya from Nicaragua can plant and harvest more beans than before. Marisol’s farm income has increased dramatically, meaning that she can send her children to school and dream about professional careers for them. (Photo by Michael Kienitz.)
Syd Robinson with the ACLU of Wisconsin Foundation had finished the “It’s Bigger than Bullying” program when one girl came up and said that images of police brutality against people of color were upsetting to her. “She told me that as a white person, she didn’t know how to talk about this injustice—she was in a small, mostly white middle school, and she thought she wasn’t supposed to say anything because the injustice wasn’t happening to her.” Syd offered advice, assuring her that her voice was essential—we all can make a difference.
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Willy Street Co-op Reader, june 2015 25 RECIPES AND DRINK RECOMMENDATIONS DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON
Take 10% off recommended beverages… Just show your Willy Street Co-op Owner card at Star Liquor!
Vibrant Spring Socca with Basil-Arugula Pesto Scallop and Sugar Snap Pea Stir-fry
Adapted from www.food52.com. Adapted from www.sunset.com. Socca is similar to a crepe, and is made with chickpea flour, which im- This flavorful shellfish recipe captures the flavors of spring in every bite. parts a mild, nutty flavor. This recipe makes one giant socca, but it’s easy Serve with steamed white rice for a filling meal. to make small ones instead if you’d prefer. 1/2 c. chicken broth, fat skimmed from it 1 cup chickpea flour 2 Tbs. mirin or rice wine 1 cup water, plus 1/4 cup, divided 1 Tbs. cornstarch 1 1/2 Tbs. olive oil, plus 1/2 cup, divided 2 Tbs. sunflower oil 1 Tbs. chopped fresh parsley 2 Tbs. thinly sliced scallions 1 1/2 tsp. salt 1 Tbs. minced garlic 1 cup fresh basil leaves, packed 1/4 tsp. crushed red pepper flakes 2 cups arugula 12 oz. sea scallops, rinsed and patted dry, cut in half into half-moons 1/2 cup walnuts, toasted 12 oz. sugar snap peas, trimmed and blanched, sliced into 1/2-inch pieces 1/4 cup nutritional yeast flakes (or Parmesan) 1/2 c. finely sliced fresh basil leaves, divided 2 cloves minced garlic Directions: In a small bowl, whisk together the chicken broth, mirin, and black pepper cornstarch. Set aside. Heat the oil in a large nonstick frying pan or large wok 2 cups sugar snap peas, trimmed, blanched, cut into bite-sized pieces over high heat. Add the scallions, garlic, and crushed red pepper flakes, and 1 cup snow peas, trimmed, blanched, cut into bite-sized pieces cook, stirring, until fragrant, 30-45 seconds. Add the scallops to the pan and Directions: in a medium bowl, whisk together the chickpea flour, 1 cup cook, stirring occasionally, for 2 minutes, until mostly opaque. Fold in the of water, 1 1/2 tablespoon of olive oil, parsley, and salt. Whisk until the sugar snap peas, then add the broth mixture. Cook, stirring, for 2-3 minutes, batter is smooth. Set aside, and allow to rest for 30 minutes. until the sauce is thick and glossy and the scallops are opaque, but are still In a blender or food processor, combine the basil, arugula, remaining moist in the center (cut one to check). Fold in half of the basil and remove 1/2 cup of olive oil, remaining 1/4 cup of water, walnuts, nutritional yeast from heat. Transfer to a serving dish, and top with the remaining basil. or Parmesan, garlic, and a sprinkle of salt and pepper. Blend until smooth, Serves 4. adding more olive oil or water a bit at a time if needed. Star Recommends: Suau Bordeaux Blanc—This dry and dainty Bor- Turn broiler on to high, and place a rack 5 inches below the flame. deaux Blanc is a standout example of an often-overlooked category Lightly grease a cast iron skillet, and place below the broiler for 1-2 of French white wines. A blend of Sauvignon Blanc, Semillon, and minutes, until hot. Carefully remove the skillet and pour in the prepared Muscadelle, this bottling is crisp, clean, and citrus-driven, featuring chickpea batter, swirling the skillet to make an even layer. Place under the puckery lemon curd and white grapefruit flavors. broiler and broil for 5-10 minutes, checking every 3 minutes to avoid burn- ing. Remove from broiler when socca is golden brown. Allow to cool for 2-3 minutes, then transfer to a serving dish. Top with pesto, and sugar snap and snow peas. Serve. You’ll likely have extra pesto, which can be frozen for up to 3 months. Simple Strawberry Compote Serves 4 to 6 Adapted from www.minimalistbaker.com. Star Recommends: Gran Passione Gavi—Lime, wet stones and crisp This two ingredient compote couldn’t be easier! Serve it on waffles, acidity, make this bone-dry 100% Cortese white from Piedmont a fresh toast, pancakes, oatmeal, or ice cream. When it’s cherry season, try superb partner with seafood and shellfish. The floral notes offer a using pitted cherries in place of up to half of the strawberries. And when delicate chalkiness and the finish has a whisper of almond dust. fresh strawberries are no longer available, frozen would be a great substi- tute. 3 cups fresh strawberries, hulled 3 Tbs. orange juice Directions: Combine the strawberries and orange juice in a small sauce- pan over medium heat. Bring to a simmer, then reduce heat to medium-low, and use a wooden spoon to roughly mash the fruit. Continue to cook 10-12 minutes, mashing occasionally. Remove from heat and transfer to a jar to cool. Delicious served cold or warm. Will keep covered and refrigerated for 4-5 days. Makes 1 1/2 cups. Star Recommends: Pol Roger Champagne—An appealing mushroom aroma is the opening note for this smooth, harmonious wine that has enough personality to be a vintage Champagne. It has plenty of body, a flavor dominated by walnuts, a creamy texture and a smooth, buttery finish.
please drink responsibly.
26 Willy Street Co-op Reader, june 2015 Bowties with Sugar Snap Peas, Lemon, and Chicken Breasts with Anchovy-Basil Pan Sauce Ricotta Adapted from www.foodandwine.com. Adapted from www.smittenkitchen.com. The anchovy-basil sauce turns this chicken dish from yummy to amaz- So many green vegetables would go well with lemon and ricotta, so ing. mix it up with asparagus pieces, green beans, or baby spinach, adjusting the 4 boneless, skin-on chicken breast halves cooking time as needed. salt 1 lb. farfalle pasta black pepper 1 lb. sugar snap peas, strings removed, sliced into 1/2-inch pieces 1 Tbs. olive oil 1 oz. finely grated Pecorino Romano cheese 2 medium shallots, thinly sliced olive oil 4 large anchovy fillets, minced salt 1/4 tsp. crushed red pepper flakes black pepper 1/4 cup dry white wine 1 lemon, juiced, plus more to taste 1/2 cup finely sliced basil 1/2 cup fresh mint leaves, finely sliced 1 Tbs. lemon juice, fresh 1 cup ricotta 1 Tbs. butter Directions: Cook the pasta in a large pot of salted boiling water for 2 Directions: Preheat oven to 400˚F. Season the chicken breasts with salt minutes less than the suggested cooking time. Add the sugar snap peas. and pepper. Heat the olive oil in a large, ovenproof skillet over medium- Drain, reserving 1 cup of the pasta water. Return the pasta and sugar snap high heat. Place the chicken breasts in the skillet, skin side down, and cook peas to the pot, and stir in 1/2 cup of the reserved pasta water, the grated until deeply browned, about 3 minutes. Flip the chicken breasts over, and Pecorino, a slug of olive oil, salt, and pepper. Toss to coat, and cook over transfer the skillet to the oven. Roast until just cooked through, about 10 high heat for 1 minute, stirring constantly. If the pasta looks too dry, add minutes. Transfer onto 4 plates. a splash or two more of the pasta water. Remove from heat and transfer to Set the skillet over medium-high heat and add the shallots. Cook about 3 a wide serving bowl. Dollop ricotta all over in large spoonfuls, and lightly minutes, until softened. Stir in the anchovies, crushed red pepper, and white drizzle with olive oil. Squeeze the lemon juice over the whole dish, and wine, and bring to a boil. Scrape up any browned bits from the bottom of sprinkle with mint. Serve immediately. 4-6 Servings the pan. Stir in 1/3 cup of water, and boil until liquid has reduced to about 3 Star Recommends: The Royal Chenin Blanc—100% Chenin Blanc tablespoons, about 1 minute. Remove from heat, and stir in the basil, lemon from the Western Cape. A super flowery scented nose includes juice, and butter. Season with salt and pepper. notions of ripe honeydew melons and pears. This medium-weight, Spoon the pan sauce and shallots over the roasted chicken breasts, and fresh, fruity, crisp, dry, textbook Chenin Blanc will provide immense serve immediately. Serves 4. pleasure Star Recommends: Hugl Gruner Veltliner—Loads of wet rocks, crushed chalk and honeyed grapefruit as well as touches of apri- cots and apple skin are all present in this aromatic, light to medi- um-bodied, fresh, dry, zesty wine.
Grilled Pork Skewers with Peanut-Basil Sauce Warm Asparagus Salad with Basil and Mint Pesto Adapted from www.nytimes.com. This is a seriously fast meal. Throw some vegetables on the grill with Adapted from www.sproutedkitchen.com. the pork skewers, and you’ll have dinner on the table in 20 minutes. This salad is just as good served cold or room temperature. 25 fresh basil leaves 2 cloves garlic 1/2 cup peanut butter 1 tsp. salt 3/4 cup coconut milk, can shaken before measuring 1/2 cup walnut pieces or halves 2 Tbs. soy sauce 1 cup fresh basil leaves 1 clove garlic, peeled 1/3 cup fresh mint leaves 1 inch piece of ginger, peeled 1/3 cup lemon juice, fresh 1/2 tsp. crushed red pepper flakes 1/3 cup olive oil 2 limes, one juiced, and one cut into wedges for serving, divided black pepper to taste 1/4 tsp. salt crushed red pepper flakes, to taste 1 lb. boneless pork shoulder or pork loin, sliced into 1-inch cubes 2 cups cooked brown rice, warm Directions: In a blender, combine the basil leaves, peanut butter, coco- 1 1/4 cup cooked lentils (brown, green, or black), warm nut milk, soy sauce, garlic, ginger, crushed red pepper flakes, the juice of 1 lb. asparagus, trimmed, sliced into diagonal, 1-inch pieces one lime, and salt. Process until smooth and incorporated. Taste, and add 1/2 cup chopped fresh chives more soy sauce, pepper flakes, lime juice, or salt if needed. Set 1/2 cup of Directions: Combine the garlic, salt, and walnuts in the bowl of a food the peanut sauce aside for serving, and pour the rest into a large bowl. processor, and pulse a few times. Add the basil, mint, lemon juice, and a Add the cubed pork to the bowl of peanut sauce and toss until well- pinch of black pepper and red pepper flakes, and pulse once or twice to com- coated. Thread the meat onto skewers, being careful not to crowd the pieces bine and roughly chop. With the motor running, add the olive oil in a steady of pork. stream, and process until combined, but still a bit chunky. Heat a grill, grill pan, or broiler until hot. Cook the pork until browned Bring a medium pot of water to a boil and blanch the asparagus pieces for all over, about 5-8 minutes total, turning once. Serve hot with the reserved 1 1/2 minutes. Drain and immediately plunge in an ice water bath to stop the peanut sauce and lime wedges. 4 servings. cooking. Drain again. Star Recommends: VS Murua Rioja Tempranillo—VS de Murua is Place the brown rice and lentils in a serving bowl and toss to combine. quite aromatic and open, it has ripe red and black fruit in the fore- Fold in the asparagus and some generous dollops of pesto, until everything is ground and the spicy notes of the oak in the background. The pal- nicely coated. Serve topped with fresh chives. Serves 4. ate shows good integration of the fruit with the oak, it is medium- Star Recommends: Setzer Gruner Veltliner—Medium green-yellow. Va- bodied, with good acidity and an attractive spicy finish rietally accurate aromas of peppered apple, grapefruit and hawthorn. Melon and pear flavors are elegantly supported by juicy acidity in a light to medium body. The moderately long fruity-peppery finish shows good finesse
Willy Street Co-op Reader, june 2015 27 Due to seasonality, we’ve changed two IDEALS products:
Organic Seedless Organic Watermelon Baby Spinach
69¢/lb. $5.99/1-lb. clamshell
These replace Organic Yellow Onions and Organic Navel Oranges.
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