PRSRT STD U.S. POSTAGE PAID DULUTH, MN PERMIT NO. 492 610 East 4th Street Duluth MN 55805 Address Service Requested

HOLIDAY HOURS Friday, December 24, 2010, OPEN 7 AM to 4 PM • Saturday, December 25, 2010, CLOSED Friday, December 31, 2010, OPEN 7 AM to 4 PM • Saturday, January 1, 2011, CLOSED

DULUTH, MINNESOTA WINTER 2010 – 11 GARBANZO GAZETTE 2 WINTER 2010 – 11 A GARBANZO GAZETTE

management report report on Annual Meeting by Sharon Murphy, General Manager

GARBANZO GAZETTE From WFC’s time line: • There are now two CO+OP Deals 2010 — 213 Owners came together at the flyers per month with more total sale Published by Whole Foods Co-op Clyde Iron Works Banquet Center on items than the previous monthly 610 E. 4th St. • Duluth, MN 55805 October 16, 2010, to hear Mayor Don Ness flyer. (218) 728-0884 • fax (218) 728-0490 proclaim October 16, 2010, as WHOLE www.wholefoods.coop FOODS CO-OP DAY in the City of Duluth, • There will be four CO+OP Deals to reminisce over hundreds of photos, to coupon books mailed to Owners in STORE HOURS: hear Board President David Helf’s the next 12 months – used to be 7 am – 9 pm every day announcement of the largest patronage three/year. Ownership Investment: rebate — so far —and to celebrate WFC’s 40th Anniversary. Oh, what a night! $100 per voting membership • Every customer can now track his/her LOCAL purchases as LOCAL or those of you who couldn’t Further ownership information is purchases are subtotaled on the join us at the Annual Meeting Sharon Murphy available at the Whole Foods Co-op. bottom of each receipt. General Manager since 1988 and those who were there but Attended first CCMA in 1988 The Garbanzo Gazette is published four couldn’t hear all the reports … I • Introduced FIELD DAY, a new line of Gazette contributor since 1978 Fwant to share some of the results that organically grown packaged foods Still never gets the last word times a year (March, June, September, December) for the Owners and patrons reflect our efforts to address the pri - and paper products with recycled of Whole Foods Co-op. The Garbanzo mary concerns noted in the June 2009 content at an every-day-low-price. Owner Survey: • Hot Food Merchandiser added in Gazette is published by Whole Foods • Sales growth was 9%. Deli. Community Co-op, Inc. to provide prices and affordability information on Whole Foods Co-op, the build bonds with the next • Sandwich and coffee/smoothie cooperative movement, food, nutrition, From July 2009 through June 2010: generation of shoppers menus upgraded in Deli. and community issues. Views and • While the inflation rate on food costs • More outside seating in front of opinions expressed in this newsletter New community-building efforts and was flat, WFC’s sales increased 8% results in 2009–2010: building. do not necessarily reflect those of Co-op on top of a 6% increase in the management, Board or Owners. previous year at the peak of the • Co-sponsored a regional Food • New ECO flooring and wall finish in Submissions must be received one recession. Summit conducted at UM-D in classroom … class attendance is up month prior to publication. The next November 2009. over 50% from same period of deadline is Friday, January 28, 2011. • The average purchase by all previous year. Refer submissions and questions to customers increased by 7% while the • Participation in the Safe and • WFC’s Facebook site offers timely [email protected]. average number of transactions per Walkable Hillside Committee with day increased by 1% after two years area residents and representatives updates and insights. Editor: Shannon Szymkowiak from community groups and of negative trends. • Owner swipe cards distributed in Contributions: Owners & Staff businesses. October 2010 ensure purchases are Design: Kollath Graphic Design • The dollar value of Food • Participation in the city-wide Green recorded accurately for future rebates Printer: InstyPrints Stamp/SNAP Card purchases Jobs/Food System Planning Process and provide identification for Mailing: Barcodes Plus increased 35% and the average in 2010. discounts at LOCAL businesses Reprints by prior permission number of SNAP transactions per participating in WFC’s Community day increased 20%. • Sponsored a free viewing of The Garbanzo Gazette is printed on Cooperation Program. • Coupon redemption is generally up Ingredients, a food system 100% post-consumer recycled paper about 100% both in the dollar value documentary, at the Zinema on • WFC’s 40th Anniversary celebration with soy ink. This paper is recyclable. and in the number of coupons August 15, 2010. included Owner Art Exhibit in Brewery Creek Overlook. The information in the Garbanzo redeemed. • Co-sponsored Hill Fest, a new event Gazette is also available on our website In the July – September 2010 quarter: attended by approximately 1,600 • Readers of Duluth Superior Magazine at www.wholefoods.coop adults and children on September 18, voted WFC best grocery store and • We invested in two larger bulk coffee 2010, featuring our Root Beer Garden best customer service in 2010. GG A units, a bulk liquids unit and a and a return of the Tofu Toss Sharon Murphy, General Manager separate, more accessible hand- Contest. MOVING? Pursuant to WFC Bylaws, washing sink for the end of the bulk Article I, Section 6. Current Address. aisle. • On-site plastic bag recycling available Each Member agrees to provide to the for community. • There are more Owner Extras, Cha- cooperative his or her current address and Ching and Extreme Specials every • On-site clothing recycling available to keep the cooperative informed of any month. for community. changes in address. This obligation shall continue even after a membership has been terminated as long as the Member has any interest in the cooperative. In an effort to remind our Owners to keep WFC advised of address changes, the Board, on 8/26/96, approved a policy making an Owner temporarily inactive when there is no current address on file. Inactive Owners are not eligible for benefits and will not receive the newsletter. A

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Great for a winter’s cross-country ski Scoop 1/3 cup of mixture and place in almost all the liquid is absorbed. Add weekend... center of small filter. Roll and twist 1 cup hot broth. Simmer until broth is Wild Rice Pancakes ends as you would a sausage. Bake at almost absorbed, stirring often, about 350 degrees F for 45 mins., or on high 4 minutes. Add more broth, 1 cup at a Barb Akre, Deli Counter in a crock pot for 4 hours. Serve hot! time, allowing each addition to be 1 C Flour absorbed before adding the next and 1 t Salt stirring often until squash and rice are Curried Squash Risotto tender, about 20 minutes longer. Off 1 t Baking Soda the heat stir in the reduced coconut 2 T Sugar Mike Fudala, Deli Counter This is a picture of my Nana, to whom all Manager milk, lime juice, and cilantro. Taste for 2 C Stone-Ground Cornmeal my cooking is one, long homage. She was salt, adding additional if needed. 2 C Wild Rice, cooked a knockout in her day, and I thought it 1 med Butternut Squash (or any thick- Transfer to large serving bowl and gar - 4 C Buttermilk would be fun to have her pictured. skinned squash variety), peeled and nish with toasted sesame seeds. Serves cut into ½" cubes (about 3 cups) 4 Eggs K’s Borscht 6–8 as a first course or side. 4 T Canola Oil 3 T Sesame Oil Michael Karsh, Produce Manager 4 large Shallots, finely diced (about ¾ Mix dry ingredients and add wild rice. Carbonara 1 lb small Roast or Stew Meat cup) (This can be done ahead of time). Stir 4 cloves Garlic, finely chopped Kate Toumi, Deli Buyer/Receiver in buttermilk, eggs, and oil. Bake on 4 med Potatoes, coarsely grated 2 T Ginger, peeled and finely chopped 1/2 lb thick-cut Bacon like Beeler’s, cut well-buttered griddle and serve with 1 small head Red Cabbage, coarsely 1–2 T Red Curry Paste (to taste, into 1" pieces maple syrup, fruit preserves (blueber - grated depending on the level of heat 1/2 lb Applegate Black Forest Ham, cut ries or raspberries), or (my favorite) 1 large Beet, coarsely grated desired) into small pieces molasses. 10 C Water ¼ C Mirin 3 cloves garlic, crushed 4 cloves Garlic, minced 1 ½ C Arborio Rice (or any short- 4 large Eggs (My college roommate’s recipe — 1/2 t Dill Seed grained white rice variety) 1 1/2 C Parmesan, shredded thank you, Robin!) 2 t Paprika 5 C (or more) Chicken or Vegetable 1 T Black Pepper, freshly ground 3 T Brown Sugar Chocolate Zucchini Cake Stock 1 lb Spaghetti or Fettucini Beef Bouillon/Broth Mix to taste Sharon Murphy, General Manager 1 14.5 oz can Coconut Milk 1–2 T Olive Oil 1/4 C Tomato Puree Juice of 1 Lime (about 2 tbsp) Grease a Bundt cake pan. Preheat oven Lightly beat together eggs, adding Combine all ingredients in a medium ½ C Cilantro, coarsely chopped to 350 degrees F. Parmesan and black pepper. Set aside. stock pot. Bring to a boil, reduce heat, 2 T Sesame Seeds, toasted Cream together: and simmer for 30 minutes, until the 2 T Kosher Salt In a large cast iron skillet (at least 12" . 3/4 C Butter cabbage is tender. This is a great 1 T Pepper, freshly ground with high sides) or other large pan, 2 C Sugar Crockpot recipe. Cook on low all day, or cook bacon at medium heat with olive For Coconut Milk 3 Eggs, added one at a time on high for 4 hours. Cut up meat and oil and crushed garlic cloves. When remove bones as needed. Return to Bring coconut milk to a boil in a heavy bacon is fully cooked, turn heat to low - 2 t Vanilla Extract pot. Serve with horseradish and sour small saucepan. Reduce heat, and sim - est setting and add ham. Let sit until 2 t Orange Rind, grated cream for a traditional experience! mer until reduced to 1/3 of the original the pasta is cooked. 2 C Zucchini, grated volume (should be the consistency of While the bacon is cooking, fill large 1/2 C Milk heavy whipping cream, ~1/4 cup), stir - Kishka ring frequently. pot with water for pasta, salting gener - Sift together: ously. Bring water to a boil, cook entire For the Risotto 2-1/2 C Flour (organic Gold n’ White Michael Karsh, Produce Manager pound of pasta according to package Heat stock in medium saucepan over works well) 5 T Oil directions. When the pasta is slightly al high heat until boiling. Reduce heat 1/2 C Cocoa Powder dente, remove from heat and drain. 1 large Onion, finely grated and bring to a slow simmer. 1 T Baking Powder 2 large Carrots, finely grated Meanwhile, heat sesame oil in heavy Immediately pour pasta into skillet with 1 T Baking Soda 3 stalks Celery, finely grated large saucepan over medium heat. the bacon mixture, and pour the egg 1 t Salt 2 t Salt When the oil is heated to the point of mixture on top. Turn off the heat and 1 t Cinnamon 2 t Paprika shimmering, add the chopped shallots, mix all ingredients together, letting the season with salt and pepper. Sauté heat from the pasta cook the egg. Add dry ingredients to creamed mix - 1/4 t Black Pepper, ground shallots until softened, about 3–5 min - ture. Stir in 1/2 cup chopped nuts 1-1/2 C Flour or GF flour mix utes. Add rice and continue to stir for 1 (optional). small Coffee Filters minute. Add garlic, ginger, curry paste, Pour batter into greased Bundt pan. Combine all ingredients except filters in and squash. Continue stirring for Bake 50 minutes at 350 degrees F. a large bowl. Knead briefly to combine another 30 seconds. Add mirin and well and form into a more solid mass. deglaze pan, stirring continuously until Let cool in pan for 10 minutes. 4 WINTER 2010 – 11 A GARBANZO GAZETTE the buzz wfc staff news Award Winners — by Jill Holmen, P & E Coordinator

Chris Rubesh and his wife Meg report farm in the near future, and will be another successful ultra-marathon race, learning the ins and outs of holistic this time at the Glacial Trail 50K in farm planning from growers in the Greenbush, WI. While the race was wet region during this year long course. and muddy, they still finished very well, She is very excited about providing sus - with Chris taking second place in tainably grown produce to the Lake September: 4:04:33, a mere 1 minute behind the Superior region. Gumby: Kevin Taylor, Merch Clerk winner, and Meg taking first place, fin - Customer Service Award: Ellen Turner, Merch Clerk & Eryn Muenchau, Chris Rubesch, P & E Coordinator, also ishing in 5:10:31! Congratulations, Ultra Deli Counter Clerk is excited to report that he and his part - Awesome people! ner Meg closed on a Northern Congratulations to the success of our Communities Land Trust home in first annual Owner Art Exhibit , which October and are now proud owners of was on display during Owner a lovely solar home in West Duluth. Appreciation Month in October. We They are settling in and checking out had a wonderful collection of Owner nearby running and snow-shoeing art, and hope that this will be the start trails. of a new co-op tradition. Thank you to Shannon Szymkowiak, Promotions & our artists and also to Kathy McTavish Education Manager , and Rae Lynn October: for providing gorgeous cello music for Monahan, Assistant Merchandising Gumby: Katherine Lamb, Front End Clerk the reception. Manager , are pleased as bees to report Customer Service Award: Eloise Boisjoli, Merch Clerk & Brooke Kennedy, FE Clerk Emily Darnell, Produce Clerk reports that their hives provided them with 10 she is currently enrolled in the Farm gallons of delicious honey this season! Beginnings program offered through The gals give a special shout-out to the the Lake Superior Sustainable Farming bees at the Food Farm & also at Association and the Land Stewardship Hobbs’ place for being so good to Project. She plans to start a CSA them. (Community Supported Agriculture)

DECEMBER ANNIVERSARIES: FEBRUARY ANNIVERSARIES: Robert “Cody” Macomber , Deli 2 years Amanda Borgren, Finance 3 years November: Chris Rubesch, Promotions and Education 1 year Kala Edwards, Deli 5 years Gumby: Amanda Borgren, Finance Coordinator Customer Service: Joe Ulvi, Grocery Buyer Justin Hemming, Deli 11 years JANUARY ANNIVERSARIES: Brooke Kennedy, Front End 1 year Karen Johnson, Finance 5 years Rianna Reiter, Deli 5 years Alex Mohrbacher, Produce 4 years Shannon Szymkowiak, Promotions and Education 8 years Debbie Manhart, Deli 11 years Sharon Murphy 31 years Eric Reed, Merchandising 6 years

more recipes! This is a gluten-free bread-machine bread My version of this salad was adapted from Tomato/Fennel Soup Melt butter in large heavy saucepan recipe, with no representation that this a favorite restaurant in Portland called over medium heat. Add the onion, fen - will work in a traditional oven. Bake at The Lovely Hula Hands. Mike Fudala, Deli Counter nel, carrot, and celery, seasoning with Manager your own risk! Citrus Beet Salad salt and pepper. Sauté for 7–9 minutes 3 T Butter until onions and fennel start to lightly Boilerhouse Bread Amanda Borgren, Finance 1 large Onion, coarsely chopped brown. Add garlic, tomato paste, and (for the Kallio) Assistant 1 large Fennel Bulb, coarsely chopped flour. Stir continuously for 30 seconds Michael Karsh, Produce Manager until flour is dispersed and tomato 2 C Arugula 1 Carrot, peeled and coarsely chopped paste darkens slightly. Deglaze with 2-1/4 C Flour Mix (see below) 3 med Red Beets into rounds white wine, stirring continuously until 1 t salt 3 med Golden Beets 1 stalk Celery, coarsely chopped wine is almost all evaporated. Add 2 T Potato Flakes 2 Avocadoes 3 cloves Garlic, finely minced tomatoes and reserved juices, chicken 3 T Dry Milk Powder 1 Pink Grapefruit 2 T Tomato Paste or vegetable stock, bay leaves, thyme, 2 T Brown Sugar 1 Blood Orange 1 T Flour and cayenne. Reduce heat and simmer 1 T Xanthan Gum Citrus Vinaigrette ¼ C White Wine for 25–30 minutes, until vegetables are 3 T Sorghum Syrup Black and White Peppercorns, crushed 1 28 oz can Diced Tomatoes, juices tender. Working in batches, or with an 1-1/4 C Coffee, room temperature reserved (try fire-roasted or Italian immersion blender, puree soup in Roast or boil beets until tender, remove blender until smooth (If using a con - 1 t Apple Cider Vinegar style for an interesting variation) skin, cut into 1 inch pieces and refriger - ventional blender, please be aware that 3 T Oil ate to cool. Cut avocado and grapefruit 3 C Chicken or Vegetable Stock 1–2 Bay Leaves hot liquids expand. Only fill the blender 1 T Baker’s Yeast into wedges, and the blood orange into ¼–1/3 of the way full and after replac - slices (pretty). Place beets, avocado 3–5 sprigs fresh Thyme Combine all ingredients in order listed. ing the blender cover, remove small and citrus on a bed of arugula, top with 1 t Cayenne Pepper Use the express bake setting, scraping plastic lid and cover with a kitchen vinaigrette and peppercorns to taste. 2 T (or more) Salt the sides toward the paddle for the first towel; this allows airflow into the 45 seconds or so. This recipe makes a Great with a bit of goat cheese and 2 t Black Pepper, freshly ground blender preventing excess splattering). wonderful bread suitable to savory as pine nuts too, but optional. ¼ C Heavy Whipping Cream (optional) Return soup to pot and add whipping well as sweet sandwiches. Great with Parmesan Cheese, freshly grated cream (if using), and basil. Taste for Serves 4 borscht! (optional, for garnish) salt, adding additional if necessary. Serve with a warm New French Bakery Blue or Gorgonzola Cheese Crumbles Ladle into bowls and garnish with The flour mix used in this recipe is as baguette. Yum! (optional, for garnish) remaining basil, gorgonzola, and follows: 2-1/4 C Brown Rice Flour, parmesan cheese. 1-1/4 C Cornstarch, 3/4 C Tapioca ¼ cup basil, chiffonade (remove basil leaves from stem and stack leaves Flour, 1/4 C Buckwheat Flour. Combine flat. Roll them up like a cigar and cut well as scoop as per the recipe! thin slices). Reserve 2 T for garnish. GARBANZO GAZETTE A WINTER 2010 – 11 5 our cheese cake cover news bites For the filling, drain the excess water bit; it will still taste delicious). Smooth Vegan/Gluten-free WFC EXPANDS RECYCLING OPTIONS off of the silken tofu and blend it in a out the top and bake for 50–55 minutes Triple Threat Triangle Recycling has installed a bright green food processor or blender until (or 10–15 minutes longer than that, receptacle below WFC’s “fin” along the 4th Chocolate “Cheese” Cake smooth. Add in three packages of depending on the oven). The sides will Original recipe by Hannah vegan cream cheese, blend, and scrape not pull away from the pan, so you will Street side of our building. This is a container Kaminsky, modified slightly by down the sides. Blend again, ensuring have to trust your instincts. After for donations of used clothing, shoes, boots, Ellen Turner, Merch Clerk that no lumps remain. Add the sugar, removing it from the oven, use a knife jackets, blankets, belts, purses, towels and vanilla and salt, and blend. Next, place to immediately loosen the cake from sheets. Triangle also accepts the following items Cocoa Crust: the 2 cups of chocolate chips in a large the sides, but leave it inside the pan BAGGED SEPARATELY IN PLASTIC: metal pots 1 ½ C Vegan/Gluten-free Graham microwave-safe bowl, and microwave in and allow it to cool to room tempera - and pans, cell phones, laptops, and inkjet Cracker Crumbs 30-second intervals to prevent scorch - ture. cartridges. Depending on the item, Triangle 1/3 C Confectioners’ Sugar ing. Stir thoroughly after each heating Microwave the remaining 4 table - recycles or resells items in bulk, e.g., rags for ¼ C Unsweetened Cocoa Powder until the chocolate is completely melt - spoons of chocolate chips with the the automotive industry. A portion of profits are ed. Continue stirring to ¼ C Non-dairy “butter” shortening or nondairy donated to United Cerebral Palsy/Minnesota. achieve a very smooth “butter” until melted, Triangle’s brochure is available at our Customer “Cheese” Cake: consistency. about 30–60 seconds, or Service Counter. 1 12 oz pkg Extra-Firm Silken Tofu (Alternatively, melt the melt them together on 3 8 oz pkgs Vegan Cream Cheese chocolate chips in a the stove, stirring con - (Tofutti works well) saucepan on the stove A stantly over low to medi - ¾ C Sugar over low to medium um heat. Mix well and SOLICITATION POLICY heat, stirring constantly 1 T Vanilla Extract drizzle over the top of the WFC’s Solicitation Policy states: “No individual, until smooth). ¼ t Salt cake before the ganache for-profit business or non-profit business may 2 C Dark or Semisweet Non-dairy Remove 1½ cups of the cools. If the ganache is solicit funds and/or sell or distribute products Chocolate Chips “cheese” mixture from too thick for drizzling, on the property of Whole Foods Community Ganache: the blender or food melt a bit more shorten - Co-op, Inc., without written, advance permission processor and thor - ing or “butter” into the 4 T Dark or Semisweet Chocolate Chips for specific date/s, time and location from WFC oughly blend it into the chocolate mixture and management.” Panhandling is not one of the 1 t Vegetable Shortening or Non-dairy chocolate. From this mix thoroughly. Also, “butter” cooperative principles — please report any such mixture, remove 2 cups pouring the ganache into incidents inside or outside the store. Thank you. Preheat oven to 350 degrees Fahrenheit and spread it evenly on top of the a frosting tube or clean plastic bag and (175 degrees C). Lightly grease the bot - crust. Remove 2 additional cups of the cutting a tiny hole in one corner makes A tom and sides of a 9-inch round spring “cheese” mixture and blend it into the drizzling a bit easier. Or, you can sim - form pan. chocolate mixture. Remove 2 more ply decorate the cake in any way you COOPERATIVE RELIEF FOR PAKISTAN cups of the resulting mixture and gen - like! Arranging fresh raspberries on top For the crust, stir together the graham Thank you to concerned Owners interested in tly spread it over the first chocolate along with the ganache or instead of cracker crumbs, confectioners’ sugar, encouraging support for cooperative relief for “cheese” cake layer. Finally, stir the rest the ganache is delicious and classy, for and cocoa in a medium bowl. Melt the Pakistan. Neither the Cooperative Development of the “cheese” filling into the remain - example. non-dairy “butter” and incorporate it Fund nor the International Cooperative ing chocolate mixture. Carefully pour into the dry ingredients, forming a Refrigerate the cake for at least 12 and spread this final batch of chocolate Association are accepting donations as there is crumbly, moist mixture. Use your hours before serving. mixture over the previous two layers. not a co-op sector in Pakistan. Other food hands to press the mixture into the Work very gently, as the top layers are Enjoy!!!!! co-ops are recommending donations be made to bottom of the prepared pan. Bring it less solid and more likely to combine. the Human Development Fund (HDF), a about ¼ inch up the sides of the pan, (Don’t worry if the layers do combine a Pakistani-American non-profit recommended by in order to form a lip at the edge of the the Central Asia Institute. crust. Set aside. www.ikat.org

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7622 Bayhill Trail • Dultuh, MN 55807 [email protected] 218.733.9903 6 WINTER 2010 – 11 A GARBANZO GAZETTE board of board report where do we go from here? directors by David Helf, Board Member Alison Champeaux e’ve just celebrated forty years full of products we need, keep - these make accurate prog - Ad Hoc Policy Committee doing business in Duluth, with ing ahead of market trends, nostication difficult. GM Evaluation Committee our biggest annual meeting and generally excelling. There W So, some days, I can’t Study Committee ever. Staff put together a nice display of is nothing static about retail decide whether my “guarded Term expires 2011 co-op memorabilia, from photos to grocery, and our managers optimism” ought to just give [email protected] newsletters to various historical continually revise the business way to simple skepticism. curiosities. Sharon Murphy’s annual plan. Mary Dragich Positive news is out there — report was another gem, and we Annual Meeting Planning I have great confidence in greater local food produc - announced another patronage rebate. As David Helf Board Recruitment future WFC Boards, from see - Board President tion, the growing realization the cliché goes, life is good! It was nice to Study Committee ing how past and the present that old models of acting look back and celebrate our success. Term expires 2012 one operate. There is an ethic among need to be thrown away and not just [email protected] Self-congratulation aside, we need to those who serve — we constantly look repaired — but I’ll be the first to admit ponder the future. for ways to achieve our Ends, and we that keeping up with the news is a bit Chris Edwardson search for ways of ensuring long-term like trying to shovel my driveway in the President I’ll start close to home, with you, the success, all within the framework of middle of a blizzard, discouraging and Annual Meeting Planning nearly 6,000 Owners. I confidently pre - our Co-op principles. We are forward- futile. But, I realize that worrying is Finance Committee dict that you will contribute to our looking and I don’t think we take our useless, so I do my Board work, and I Study Committee ongoing success, through your eco - success for granted. That would indeed realize that our success can be replicat - GM Evaluation Committee Chair nomic participation, by bringing in new be short-sighted. We attend co-op ed elsewhere. I’ll stick with the opti - Term expires 2012 shoppers and owners, and by insisting meetings and training, read widely, mism, at least for now. [email protected] we continue to meet the high stan - oversee store management, and make dards we’re all used to. You proved this I do have a strong belief that whatever Mark Friederichs educated decisions on your behalf. Mark Friederichs through the worst economic downturn waves of change break over us, we are Treasurer in Co-op’s 40 years. We’ve achieved Hardly under our control and less cer - positioned to be resilient. Our bylaws Annual Meeting Planning local and regional renown in no small tain are the larger trends that affect us. tether us to the ideals of our founders. Finance Committee Chair part because of your expectations. The inevitable scarcity of fossil fuels Our pragmatism keeps the business Study Committee Make suggestions, email the Board, and their price increases; water short - viable. And, your loyal support clinches Term expires 2012 run for the Board! ages and resource degradation that our success. Thanks for being a part of affect food production; changing poli - this Co-op. GG [email protected] I’m also confident that our staff and tics around food policy; climate management will continue to run our David Helf change; worldwide economic trends; all E-mail questions or comments for the Annual Meeting Planning store with grace and efficiency, filling it Board at [email protected] GM Evaluation Committee Term expires 2011 [email protected] membership matters patronage rebate Theresa Koenig Vice President by Chris Edwardson, Board President Board Recruitment Committee Chair Owners who GM Evaluation Committee profit from Owner purchases is held as check promptly as it is only valid for 90 made purchases Study Committee retained equity. Retained equity is the days. An even better reason to cash between July 1, Term expires 2012 WFC profit used by WFC to reinvest in the your check promptly is so your Co-op 2009, and June 30, 2010, should have [email protected] business to make it a better place to does not incur a tax liability for that received their patronage rebate. This is shop. Some of you may recall that no amount in 2011. And the best reason of Heather Murphy one of the many benefits of being a Co- patronage rebates were allocated for a all to cash your check promptly is that Secretary op Owner. It may also be the best number of years as we looked to you will receive 5% off a purchase at Annual Meeting Planning Owner benefit because, when you expand. The BoD at that time decided the Co-op IF you use your rebate check Board Recruitment Committee receive a patronage rebate, it is in an it was important to retain all of the towards that purchase BY December Study Committee Chair indication that your Co-op is in a profit to invest in our current store. 31, 2010. Term expires 2011 healthy financial position. [email protected] Being an Owner of a cooperative has And remember, the more goods you Your Board of Directors (BoD) author - many benefits and also some responsi - purchase at the Co-op, the more you A izes a patronage rebate based on our bilities. As an Owner, it is important to benefit. By-Laws, our profitability, and our vote, to let a Board member or WFC Sharon Murphy, General Manager Note: For more information on patron - future financial needs. This year the employee know when you have a con - Whole Foods Co-op age rebates, see the Patronage Rebate BoD decided to return 25% of profit cern, and it is important to cash your 610 E 4th Street Primer elsewhere in this issue of the from Owner purchases in the form of patronage rebate check. Why is this Duluth, MN 55805 Gazette and on WFC’s web site: cash to our Owners. The remaining important? It is important to cash your 728-0884/w www.wholefoods.coop 728-0490/fax [email protected] WFC web site: www.wholefoods.coop e-group address to communicate with entire Board and General Manager: [email protected] Call 218 728-0884 to leave a call-back request for a Board member. Letters addressed to Board members c/o Whole Foods Co-op, 610 E. 4th St., Duluth, MN 55805 will be forwarded unopened to the Board/Board member. ends statement In Duluth, there is a thriving consumer- owned cooperative that supports, invests and partners to create a healthy community including, but not limited to, a healthy regional food system. co-operative principles 1. Voluntary and open membership. 2. Democratic member control. 3. Member economic participation 4. Autonomy and independence. 5. Education, training and information. 6. Cooperation among co-ops. 7. Concern for community GARBANZO GAZETTE A WINTER 2010 – 11 7

INTERESTED IN HOW welcome, new WFC Owners! THE BOARD WORKS? Meetings of the Board of Directors, except for Michelle Henningsgaard Stacey L. Loberg Mary E. Salisbury Karin B. Lyke closed sessions, are open to WFC Owners. If Jena J.B. Davis Carol Haug Julee V. Johnson Megan Munns you have an item for discussion at the Board Lisa A. Crosby Leslie C. Gorham Jade Hart Nicole M. Bedard meeting, please submit your item in writing by Kristi Nelson Brett R. Ewald Genevieve Munoz Jordan Schreiber Joseph P. Tofte Terri Jo Radovich Michael Endres Jeffrey S. Jasperson the first Friday of the month in which you Debra K. Ojala Steven J. Cvek Justin Tweedale Nancy E. Moore request the Board’s consideration. Such agenda Kristine Osbakken Meg Little Cary Thompson-Gilbert Melissa Fahlin-Vichorek items will be subject to time constraints at the Maxine A. Rhodes Elizabeth Reichensperger Karie Kroon Haley Prittinen Susan M. Pagnucci Joshua P. Weir Jennie M. Heikkila Jonelle Echert Board meeting. Board meetings are on the 4th Steve Coll Diane Felde-Finke Therese Spehar Thomas M. Casey Monday of every month beginning at 5:30 PM Rebecca A. Paulson Ella Inglebret Leslie G. Black Richard R. Lindeke subject to change due to holidays and co-op Charlotte Juntunen Katherine Lamb Melissa Hepokoski Nicholas Gigliotti events. Ursula Rutledge Rhonda R. Jacobson Kirsten Ryden Tiffany Grew Kelly M. Loomis Michele Lina Kathleen Thorene Lester D Hazelton A Christine A. Lovejoy Sarah Evenson Justin Melin Tara J. Hoban Stuart C. Shrimpton Andrew T. Citarella Andres Marroquin Cherlyn Auvinen CAN YOU FIND ME NOW? Anna Lindsey Joseph P. Pessenda Amber Blakely Sarah Lundeen Pursuant to Minnesota law, the Board of Nicholas L. J. Oetterer Linda K. Engleson Jennifer Olker Alan L. Berg Directors established a procedure to revolve out Gail B. Gustafson Lenora Martin-Harkins Rebecca Jo Bailey Russell Weston the oldest abandoned equity (non-interest Jill M. Gaeta Ellen T. Turner Megan M. Shaner Les Glazman Benjamin A. Kastenbauer David M. Mcnamee Lisa Hollinday Amy Gunthert-Hinz bearing common stock) of inactive Owners (e.g., Kristina K. Stein Hannah A. Warren Gail Wallace Amber Marsolek no current address, more than two years behind Traci T. Knutson Mark Rauschenfels Brian Sunty Emily Preus on equity payments, and/or failure to comply Stacie L. Spaeth Mike Fudala Dianne Brooke Deb Roach with credit policies.) Pursuant to a vote of Lisa M. Wick Susan High Brian M. Bush Stanley Sivertson Christopher J. Gustafson Ira Salmela Mary Ann Hirsch Denise Harting Owners attending the 2010 Annual Meeting, Shanna R. Lucero Caleb Wolden Amanda J. Larson Wendy L. Maes unclaimed equity of Owners listed in the Fall Kirk A. Leach Jeffrey C. Busse Sophia E. Patchin Kristi Cook 2010 was donated to Second Katheryn M. Palm Kari Ann Boster James B. Bushey Janet Ursin Garbanzo Gazette Harvest Northern Lakes Food Bank in November Chad M. Terch Linda J. Anding Rhonda L. Oleary Kelly Thompson Sather Fiscal Year 2011 Loriann J. Clasemann Abby P. Johnson Kristin Retzloff Tory L. Thompson 2010. Odile M. Young Mary A. Johnson Maren Schumacher Adam Riutta A Debra R. Dipuma Arlene F. Elden Marilyn Ann Cullen Colleen Bernu From August 1, 2010 Carole A. Stinson Julie A. Neubauer Heather M. Erickson Kristina Church to October 31, your Samantha Anne Webster Rosita L. Anderson Kathleen M. Martin Christine Latvala co-op has gained 247 Elaine G. Burrell Jaimee L. Youngstrom Melanie Lahr William Haugen new Owners. This Teri Lynn Hackensmith Kristina L. Arch David Blomdahl Marsha Francis makes a total of 300 Waylon Manske Jun Hyun Bae Shawna Ann Gilmore Angella Hegdahl new Owners since the Junyi Tu Liu Mark J. Brickley Jennifer Webb Beth Wichner beginning of our fiscal Lorie J. Smoger Rubesch Kristine M. Barry Patricia J. Meier Carmen Olejniczak year, July 1, 2010. Only Susan L. Fuchs Benjamin E. Biswell Jaquelin Marie Provost James Forsberg 500 more to go to Jobena C. Gilbert Margaret Rootes Jessica L. Ronkainen Jessica Lavan reach our goal of 800 Tiffany C. Clawson Alyssa S. Hoppe Daniella Virijevic Michele Trautlein by June 30, 2011. Elizabeth C. Johnson Penny A. Kutasevich Carol A. Kleusch Jill Didomenico Welcome, new WFC Lanae J. Smith Susan E. Mckim Elizabeth M. Busa Linda Peterson Owners! John L. Amren Jonathan W. Schultz Rachel Thapa Christina Sislo Mary S. Geidner Ricky Mellinger Dana Cope Carol Horabik Amy L. Koivisto Janet A. Paaso Judith A. Isaacson Bradley Nitschneider Aaron W. Kerola Nancy J. Vorass Barbara L. Russell Lisa Reinemann Charles M. Horton Janice K. Welsand Amy M. Entzminger- Judith Fleischer David A. Simson April L. Sirek Bussey Mark Norfleet Charlene A. Leavitt Susan E. Moerke Jill Lucca James Nichol Lindee J. Kilen Timothy Baxton Adetokunbo Okanla Randall Vincent Elizabeth M. Propp Susan M. Miller Paula Byrne Martha Coltvet Jerome K. Jewell Nancy D. Borson Ann Ek Bonnie Harvey Carolyn L. Carver Joel P. Vos Dorothy Foley Gina Beste-Wuorinen Catherine A. Mahlberg Tracey Kellerhuis Andrew Balliet Maryann Clifford Judith A. Carlson Kelsey A. White Jesse Larson Colleen Saur Peg Zahorik Lydia Diemer Mary B. Husby Renee Erickson Merose Hwang Patricia Ryan Haney Tara M. Kachgal Holly Kassing Holly Anderson Jean Heitkamp Charlie Danielson Jenise Flower Bryan D. Mueller Wood Nicole Graf Nicholas K. Caine

8 WINTER 2010 – 11 A GARBANZO GAZETTE

ings — will perk you up, as will stimu - In Balance with Ayurveda lating scents. Kapha bodies are espe - notes from cially sensitive to smells, so aromather - by Bonnie Ambrosi, WFC Owner apy using essential oils can be effective. For more, The Chemistry of Joy by the front hese are the coldest, darkest the sweet potatoes), prepared with Henry Emmons is an excellent resource days of the year, and I love them plenty of spice! Think of soups and —Briana Brewington, on treating depression with Ayurveda, with all my heart! Now, for a stews, curries, and chili. Be generous and is available at the Co-op. Front End Manager time, the blazing fires of my with the hot peppers, black pepper, gar - If your constitution is not winter- PTitta constitution are banked, and I feel lic and ginger, as these provide the dry Our receipt paper has gone challenged, the guidelines differ slightly. less driven. The quiet darkness rests my heat that Kapha needs. Lean meat and The work of Vata at this time is just to BPA-free! senses. The inwardness of winter offers fish can give a helpful protein boost, for stay warm, so spicy dishes are still a blessed respite from three seasons of those who don’t love beans. Of the There’s a little known fact that almost all called for, but you can use more oils relentless outwardness. This is the sea - fruits, apples, pears, cranberries and and heavier vegetables and fruits, as receipt paper used in the world contains son of balance for fire types. grapefruit are best in this regard. Bisphenol A (BPA). This is the same Vata always suffers from dryness. Fiery Not everyone experiences winter this Caffeine, in moderation, is also thera - Pitta types are at their best! This is the ingredient found in many plastic and way. For earthy types, this is the most peutic, in the form of coffee or tea. only season in which they can safely epoxy resin products (i.e., baby bottles) challenging season, as winter amplifies (Diet soda is not good for anybody!) indulge in spicy food, but moderation is that caused a major public uproar and Kapha’s natural qualities of earth and Hot water with lemon and ginger is very still a good idea. elimination of such products from store water (cold, wet, heavy) to the point of nice, and honey has a warm energy, so For all of us, understanding the dif - imbalance. Physically, this can cause it would be okay to add a little to your shelves in the last couple of years. ferent ways in which we experience the heavy, moist conditions like chest colds, tea. Avoid other sweets and cheese seasons not only allows us to make The concern about the potential effects of bronchitis, and edema, and feelings of entirely, if you can. Also oily, salty adjustments to stay balanced and BPA on the brain, behavior, and prostate lethargy and inertia. A sense of stuck- snacks. Sorry, but these are just too healthy, but helps us to accept and sup - gland in fetuses, infants, and young ness, feelings of attachment, sadness heavy for Kapha at this season. port those who are different from us. and loss, and depression can all come In terms of lifestyle, it is difficult but children has put this chemical into the Compassion is perhaps the most heal - with the territory of too much earth and essential to keep moving. Find a fairly ing and balancing practice of all. GG limelight. Minnesota was one of the first water. vigorous activity that you enjoy, or are two states to prohibit the sale of To help restore balance, Kapha diet at least willing to do, and do it, regular - Bonnie Williams Ambrosi is a certified children’s products containing BPA, but at this time should be warming, but not ly. Seek out the company of people you Ayurvedic Health Educator and teaches yoga as the public became aware of its too heavy. The basic recipe is whole find lively and inspiring. Try new things. and ayurveda at several locations. Contact presence in other products and grains (especially barley, buckwheat, Get as much sunlight as you can, espe - her at (218) 728-9942 or applications the concern did not end corn, millet and rye; not so much cially on your face first thing in the [email protected] or visit her website at grihastashramiyoga.com there. wheat, as it is cool and heavy), beans of morning. Bright colors and sharp con - all kinds, and vegetables (go easy on trasts — in your clothing and surround - The U.S. Environmental Protection Agency has stated while there is little concern for dermal absorption of BPA, free BPA can readily be transferred to skin and residues on hands can be ingested. There is also concern that BPA does not break down completely in the recycling process and may make its way into our water supply. In general, studies have shown that BPA can affect growth, reproduction and development in aquatic organisms. Among freshwater organisms, fish appear to be the most sensitive species. Once we became aware of the presence of BPA in the receipt paper, we started to look into suppliers. Our main paper supplier, Falk Paper, only provides BPA- free paper in a smaller sized roll that we incorporated earlier this year into our separate terminal (used to run SNAP and offline credit transactions), but didn’t have BPA-free paper to fit our receipt printer. To our knowledge, there is currently only one manufacturer of BPA- free thermal receipt paper located in Appleton, Wisconsin. We placed our first order for the new paper in September and were able to put it into use in October. You’ll notice the print on the back of your Psychotherapy receipt now says, “This establishment has that honors the whole person chosen this BPA Free paper product for Curran the safety of its customers, employees and our environment.” Tax Service Thank you to those customers who brought this matter to our attention and enabled us to put a smarter option to 218-720-6000 use. Tax Preparation for Regular People Reduce, Reuse, Redeem From W-2s to Small Businesses Earned Income Credit Program Report Itemized Deductions Since the inception of the RRR Program Investment Income in June of 2006, WFC has donated Rental Income $6,229.45 on behalf of the program to the Small Businesses: Second Harvest Northern Lakes Food Contractors, Therapists etc. Corporations Bank and a minimum of 165,089 paper Frank S. Davis, Ph.D., LICSW bags have been saved. Thanks to all of providing Individual Psychotherapy Thomas J. Curran you who so diligently bring your own Couples/Marital Therapy ~ Family Therapy Enrolled Agent bags from home. 18 years experience 218 428-4432 Frank Stafford Davis, LLC GARBANZO GAZETTE A WINTER 2010 – 11 9 recipes to warm you grocery gab This is the time of year I have finally given ½ T Black Pepper, freshly ground Good any time of the year, but especially by Lisa Anderson, Merchandising up hope that fall will last until spring, the 1 t Sea Salt in the cold winter with pals. Served with a holidays are upon us and the Super Bowl ½ T Parsley, dried nice salad or other light side, it will fill you Manager & Jill Hall, HBC Buyer is just around the corner. This is when I 1 T Tarragon up and warm you from the inside. Question: What does a long time grocery store start making a lot of soups for warmth, ½ t Granulated Garlic Tuna Noodle Casserole employee do for fun on vacation? dips for football, and other dishes using (adapted from The Fanny Farmer items that I call “winter flavors”. Below ¼ t Cayenne Pepper Answer: Visit grocery stores! (Well, maybe if Cookbook) you’re goofy like me…) are 3 recipes I came up with that fall into Mix all ingredients together. this category. Lisa Anderson, Merchandising After a recent trip to the west coast, I am now Manager more than ever convinced this is a great co-op: And just for fun here is a hearty breakfast Blended Carrot, Parsnip & community supported and locally owned, sandwich: 4 C Pasta (1/2 lb dry) (I like fusilli or Tomato Soup w/Parmesan some other fun shape) knowledgeable and friendly staff, with a great Crisps* Breakfast Hot Brown 2 cans Tuna selection of products. I was able to visit a few (Based on a Kentucky Hot Brown which is co-ops, some “pill shops”, farmers markets, and Debbie Manhart, Deli Manager 2 C Broccoli, steamed or sautéed bread topped with roasted turkey, roasted Mushrooms (or any veggie combo regular grocery stores to boot. While their 6 cloves Garlic or grilled tomatoes, béchamel sauce, and you like) condiment aisles were jam packed with seafood bacon) accoutrements along with other regional fare 1 Onion 4 C White Sauce (see below) and locally produced equivalents, I also winced 3 Carrots Debbie Manhart 2 C Bread Crumbs 6 Parsnips and laughed to myself at the maple syrup from For each sandwich: White Sauce (makes about 4 cups) Vermont disguised as “local” for sale. We may Place everything on a sheet pan and 1 slice of French Toast ½ C Butter not have the luscious growing season the coast drizzle with olive oil and sprinkle with has to offer, but I wouldn’t trade the local 2 – 3 slices Canadian Bacon, cooked ½ C Flour Italian seasoning, salt and pepper to 2 – 3 slices of Grilled Tomatoes growers and producers I have been fortunate to taste. Roast in a 350º–400º oven until 4 C Milk, warmed ¼ to ½ C Cheese Sauce (see recipe know and work with for anything. And, after brownish and soft. Salt and Pepper below) traveling up and down Interstate 5, a trip 2 C Cheddar, grated through the Twin Ports traffic is a literal walk in Heat a sauce pan, drizzle with olive oil. 2 slices Bacon Double pinch of Cayenne at end Canal Park (without the tourists). Add: Build your sandwiches on a tray or in a (optional — well, everything is really 1 T Ginger, fresh minced Cool thing: At the regular (non-natural food pan like this — layer French toast, optional) type) stores, in almost every basket and cart I 1 t Coriander Canadian bacon, tomatoes, and top Melt butter in sauce pan. Slowly add saw some products from the natural foods Roasted veggies (above) with cheese sauce. Put them in the flour stirring constantly until it bubbles sphere. Really, almost everyone had multiple 1-15 oz can Tomatoes Crushed with oven until hot, place the bacon on top and thickens. Add milk, stirring con - products considered natural. Whether it be Eden Basil and turn your oven to broil. Once the stantly over medium low heat, add salt canned beans, 7th Gen paper towels, or Organic sauce has bubbled and reduced a little 1-15 oz can Tomato Sauce and pepper. Lower heat after it comes Valley milk (from West Coast producers), I saw 1 – 2 C Veggie or Chicken Stock bit, remove from the oven and serve. to a boil, cook and stir 2–3 minutes something from “our store” in their cart. And Bring to a boil. Remove from heat and Cheese Sauce: more. Add salt, pepper, cheese, and trust me, I looked. This makes me happy. cayenne. Mix in until smooth, remove blend with a stick blender or in batches 1 T Butter Our store: By now you must have noticed the from heat. in a food processor (careful, it’s hot!). 1 T Flour new bulk dispensing units installed in early Serve in a soup bowl with a parmesan ¾ C Milk (room temperature) Bread Crumbs October. For all of you wanting molasses in bulk crisp dropped in the center. ¼ t Salt ½ C Butter — it’s here! Honey from a dispenser that isn’t *Parmesan Crisps — make small piles ¼ t Pepper 2 C Bread Crumbs (3–4 pieces of bread, crystallized — we got it! A sink to wash your of shredded Parmesan cheese on a ¼ t Granulated Garlic hand crumbed but a food processor hands without the fear of getting full of honey — installed! The bulk coffee units allow us to parchment lined sheet pan, bake at Pinch Nutmeg makes it super easy) 400º until crispy (7–10 minutes). offer more varieties of organic, fair trade coffee About 2 C Cheese (Swiss and Melt butter in skillet, add bread and more bins of the ever popular sale coffee so mozzarella work well) crumbs, toss and brown. you won’t have to track down a fabulous Merch Onion and Herb Spread Melt butter and stir in flour until com - Mix pasta, tuna, vegetable(s), and Clerk to refill it for you! 2 – 16 oz tubs Sour Cream bined. Slowly incorporate milk. Add white sauce together. Pour into 3 qt That saying “distance makes your heart grow 1 C plain Yogurt (or replace with sour seasonings. When simmering slowly casserole dish (I use two smaller dish - fonder”? It’s true for me and my Co-op. cream) add cheese and stir until melted. es with nice lids for storing leftovers I’ll 1 bunch green Onions, sliced give to coworkers). Top with bread crumbs. Bake at 350º F for about 25 minutes. Serves 8 or so. pies This is a photo of a pie of mine on the For filling: into a 9" pie pan. Bake at 375 degrees Crust: windowsill. This may have been the 2 C Peaches, pitted, peeled & sliced for 4 minutes. Cool completely or Use your favorite one crust pie recipe, peach/plum pie, as follows. Beautiful 2 C Red Plums, pitted & quartered freeze until set. or buy frozen. color on this one, as well as taste. 1 C Sugar Filling: Filling: 1/4 C Flour 2 pints Vanilla Ice Cream 2 Eggs 1/2 t Cinnamon 1 can Pumpkin 2 T Milk 2 T Butter 1 ½ t Pumpkin Pie Spice or Ground 1 C Sugar Place fruits in crust. Combine sugar, Cinnamon 3 T Flour flour and cinnamon. Sprinkle over 1 C Brown Sugar 1 ½ t Nutmeg fruits. Dot with butter. Place pastry over ½ t Vanilla Extract 3 C Rhubarb, diced filling. Cut steam vents. Mix together ingredients and fill crust. Beat eggs slightly; add milk. Bake at 425 for 40 minutes. Freeze until set. Optional: serve topped with whipped cream. Mix together sugar, flour, and nutmeg; Compliment with vanilla ice cream. add to egg and milk. Mix in rhubarb. I This is my mom’s Aunt Yvonne’s Rhubarb Pour into crust. ce Cream Pumpkin Pie Custard Pie. It’s simple to make. For topping: Absolutely the best rhubarb pie I have ¼ C Brown Sugar Debbie Manhart,Deli Manager consumed. You don’t even want to share ½ C Flour it. It’s that good. The original recipe calls Crust: ¼ C Buttery Spread 2 C Ginger Snaps, finely crushed for margarine, but I used my favorite Peach-plum Pie (or 1 C Ginger Snaps and 1 C Pecans buttery spread by Earth Balance. I also Cut margarine into brown sugar and used cow milk and all purpose flour with Eric Nied, Customer Service Clerk or Walnuts, toasted and finely flour until coarsely crumbled. Spread chopped) cane sugar. on pie. Bake at 375º for 50–60 minutes. For crust: ¼ C Butter, melted Aunt Yvonne’s Rhubarb Use your favorite 2 crust recipe or Custard Pie purchase frozen Stir together the ginger snaps (and nuts if using them) and butter. Spread Eric Nied, Customer Service Clerk 10 WINTER 2010 – 11 A GARBANZO GAZETTE

Editor’s Note: Each year, your co-op participates in the United Way Chili Cook- our partners in crime Off. Each year, Justin Hemming our Deli Editor’s Note: Each year, we have 2–3 small Potatoes, peeled and Kitchen Manager comes up with a new featured a few recipes from a non-profit quartered recipe and each year we get asked for that recipe. Well, you asked and here is this agency that we have partnered with for Salt to taste year’s mild chili. A little math may be some event. As I was thinking about Combine cumin, peppercorns, cloves, necessary to make a family sized portion, needing more recipes, Brett Amundson, cinnamon, and cardamom in a bowl but we all play with our recipes to get the new Public Program Coordinator at with 1½ cups of hot water. Stir and set them just right for our families anyway, Hartley Nature Center mentioned that aside to steep. right? their staff was having a potluck recipe taste-test and he would send me the Wash the rice, drain, and set aside. Dork Squad Chili from the winners. Here they are. Thank you, In a large pot, heat oil over medium United Way Chili Cook-off Hartley! heat. Add onions and sauté until Your P&E Dork Squad, Shannon, Kris & Jill 2010 Thai Sauce a la Lindblom translucent. Add garlic and ginger and 1 t Black Pepper, crushed Justin Hemming, Deli Kitchen Brett Amundson, Public Program continue cooking for 1–2 minutes until 1 t Paprika Manager Coordinator, Hartley Nature fragrant. ½ t Cayenne 8 qt Onion, chopped Center Add chicken to the pot and cook over Pinch of salt 6 qt Green Peppers, chopped high heat until browned on the outside. 12 oz Coconut Milk 5 lbs Portabella Mushrooms, chopped Reduce heat to low and simmer for a Add oil to pan plus all vegetables and 1/2 C Peanut Butter 6 qt Zucchini, chopped few more minutes. seasonings — cook about 10 min. or 1 t Tumeric until onions are translucent. Add 1 lb 26 25 oz cans Black Beans Remove chicken and onions from pot 1 t Curry Powder of meat and brown. Add other 1 lb of 14 25 oz can Pintos Beans and set aside. 2 T Chili Flakes meat and brown. Add beans and toma - 266 oz Kidney Beans 1 T Hot Chili Oil Add the rice to the pot and stir thor - toes. Simmer covered for about 1 hour. 432 oz canned diced tomatoes 1 T Sesame Oil oughly to coat with the residual oil. Simmer uncovered for about 1 hour. 2 #10 cans tomato sauce Serve with your favorite fixin’s . 1/3 C Brown Sugar After 2–3 minutes, add the spices and 10# vegetarian Sausage 1/2 t Coriander (or 1 T fresh Cilantro) water. When it begins to simmer, add 2 lbs Butter Editor’s Note: This past year, I was 1/2 C Peanuts, chopped tomatoes and potatoes. Simmer for ten 2 bunches Celery, chopped honored to be a judge at the Rhubarb Fest Pasta (linguine is best) or Rice minutes, and then return the onions recipe contest. The second place winner is 2 ¼ jars Vegetable Base and chicken to the pot. Add salt to Stir together in sauce pan to mild boil a long-time Co-op Owner and she is 3 qts Water taste. being careful not to scorch. Add fresh graciously allowing us to print her unusual 1 qt Carrot Juice pepper strips, onions, etc. to taste. Cover and simmer for 20–30 additional and delicious recipe here. 2 C Brown Sugar, do not pack cups Pour over pasta or rice. minutes, stirring occasionally until 1 C Corn Meal potatoes are tender and rice is cooked. Roasted Rhubarb 1 bar Unsweetened Chocolate If the bottom of the pot becomes dry Source: Simply in Season 1 bottle vegetarian Worcestershire Tanzanian Pilau and the rice is still too chewy, add by Mary Beth Lind and Sauce Chris Brenberg, After School water a little bit at a time until done. Cathleen Hockman-Wert, 2 T Sea Salt Program Coordinator, adapted by Jeanne Tonkin, 2 T Pepper Hartley Nature Center Spirit of the WFC Owner 2 C Chili Powder ½ t Cumin Seeds (or Ground Cumin) Northwoods Chili 4 C Rhubarb, chopped ½ C Ancho Powder ½ C Cumin ½ t Whole Black Peppercorns Neil Roberts, ½ C Sugar ½ C Oregano 1 t Whole Cloves (or ½ t Ground Outreach Coordinator, ¼ C Orange or Lemon juice (I use orange juice) Cloves) Hartley Nature Center ¼ C Coriander One Cinnamon Stick (or ½ t Ground 2 T Candied Ginger or Fresh Ginger 2 sm cans Green Chiles Cinnamon) 1 T Oil Root, minced (I prefer the candied 2 Black Spanish Radishes, minced A few Cardamom Pods (or ½ t Ground 2 lbs Lean Ground Beef ginger) Canola oil to fry sausage Cardamom) 2 med Onions, diced 1 t Orange or Lemon peel, grated (I use 2 cans chipotles orange peel) Oil for sautéeing 2 Bell Peppers, diced ¼ C Red Wine Vinegar 3 cloves Garlic, minced 1½ C Shiitake Mushrooms, chopped Combine in a baking pan. Spread even - Saute onion, celery and peppers in the 1 T fresh Ginger, peeled and minced 6 cloves Garlic ly and bake at 450 F. until rhubarb is butter until onions are translucent. Add soft but retains its shape, about 25 3 C Rice 2 15 oz cans Kidney Beans mushrooms, zucchini and all of the minutes. Stir, cool slightly, and serve 2 med Onions, diced 2 28 oz cans Crushed Tomatoes spices and saute for about 1–3 minutes, with ice cream or yogurt. 1 lb Chicken (or Beef or Beans), cut ¼ C Chili Powder taking care to not burn the spices. Put into bite-sized pieces 1 T Cumin Note: I serve it over 8 oz. mascarpone this mixture in a very large pot with all 2 Tomatoes, diced (or one large can 1 T Thyme cheese combined with 1–2 t Honey and other ingredients, bring to a light boil, Diced Tomatoes) 1 t Coriander spread on crackers, which I discovered stirring occasionally. Lower to a simmer at the Italian Village on Central Ave. for at least one hour. Tastes best if it sits a day before reheating. Makes 20 gals. GARBANZO GAZETTE A WINTER 2010 – 11 11

Ever try to make tofu, but, well, you don’t 1 bunch Green Onions, finely sliced Veggie stock for soup: amount of each, to taste. Serve over like it? Too mushy? No flavor? Try a across 1 large Yellow Onion, rough chop easy fried eggs on top of cooked bok variation of this breading, and you’ll likely 3 T Salt Free Butter 2 large Carrots, rough chop choy & season with fresh ground black be surprised at the taste and texture. 1/4 to 1/2 t ground Cayenne, or to taste 6 cloves garlic, crushed pepper & sea salt to taste. Serves 1. Basic Tofu Breading (optional) 6 good size Ginger Slices Lisa Anderson, Merchandising Heat oven to 400. Make “trays”using 2 T Vegetable Oil I came up with this one by accident when aluminum foil that closely conform to I overcooked some baked potatoes. Manager Heat oil in large stock pot with a heavy shape of filets, by folding over heavy bottom. Add carrots, onions and garlic Fried, Baked Potatoes 1 lb Tofu (use firm or extra firm; the duty foil and turning up corners. Take Soy Deli is my favorite) and caramelize with oil in over medium care not to get holes in the foil trays, Tim Malkovich, Produce Assistant heat, stirring very often. When veggies because they will hold the cooking liq - I have never measured the actual are browned & tender, cover with about Scrub medium to small potatoes. Any uid. Place in baking pan & place fillets amounts for the breading, but here’s a 3 quarts of water & simmer very gently type will work, but I like all red or all in trays. good guess; adjust, add, and subtract for 3 hours. Discard vegetable pieces. blue varieties. Bake at 400 until cooked to taste: through & skin starts to separate Combine salt, 1 C sake & lemon juice. Add soy sauce & cooking wine to 8 slightly from potato (as though you ½–1 C Flour Pour over fillets, enough to barely cups stock and bring to a very gentle were trying to overcook a baked pota - ¼ C Nutritional Yeast Flakes cover. Add extra sake if needed. Place simmer. Add tofu cubes & kale & cook to). Allow to cool & then slice cross - 1 T Garlic Granules pat of butter on each piece of fish. Top at very gentle simmer until kale is crisp wise into bite-sized pieces. Deep fry ½ t Onion Granules with sliced onions. Bake for 20–30 min - tender, about 10–15 minutes. Stir occa - until light golden color. Skin should be Salt utes, or until fish is flaky. sionally, gently so as not to break up tofu. Thin miso paste with a small crispy and surface of potato should Pepper Serve immediately on top of steamed amount of broth before stirring it into have a texture almost like breading. rice (I like sushi rice) and pour cooking Add herbs for fun in your own combi - soup. Also add noodles at this time & Drain on paper towels and serve imme - liquid over rice & fish. Serves 4. nation: dill, sage, chili powder, simmer 5 more minutes. Drizzle with diately as an appetizer, topped with a oregano, basil, savory, thyme, fennel, small amount of toasted sesame oil & few drops each of fish sauce and tamari and a small dollop of Nancy’s paprika, etc. Miso Soup With Kale serve immediately. Serves four as an appetizer. brand sour cream. Siracha sauce also Cut tofu into cubes (¾ inch or so) and & Tofu tastes great with these. coat in breading. Fry in oil until tofu Tim Malkovich, Produce Assistant turns golden brown. Baby Bok Choy & Eggs 1 pkg Extra Firm Tofu, cubed Add tofu towards the end of your Tim Malkovich, Produce Assistant favorite dish (stir fry, etc.) to maintain 1 bunch Red Russian or Lacinato Kale, texture. cut cross-wise into thin strips and Cut off bottom of a medium size bunch with tough bottom part of stem of baby bok choy to separate pieces & discarded rinse. Bring 2 quarts of water to a Oven Poached Lake Trout 1 bundle Soba Noodles, cooked rapid boil & start heating fry pan with Though he likes to Tim Malkovich, Produce Assistant according to package directions some butter to fry 2 eggs. Toss bok 2 T Tamari, or to taste choy in water and start to fry the eggs cook from 1-1/2 lb Lake Trout Fillets, cut into 4 scratch, 4 T Shao Hsing (chinese cooking wine) at the same time. Cook bok choy at a even Tim serving sized pieces or Cooking Sherry rapid boil until crisp-tender, 1–2 min - uses a 1 to 2 C Sweet Cooking Sake 2 T Brown Miso utes. Remove from water with tongs quick meal idea juice from one large Lemon Toasted Sesame Oil to garnish and shake off excess. Place in warmed bowl & drizzle with fish sauce or once and 1 t Salt or to taste a while. tamari & toasted peanut oil, small 12 WINTER 2010 – 11 A GARBANZO GAZETTE

(current on equity and/or IOU pay - cash rebate will be mailed by the end of ments and current contact information November 2010. Watch for your patronage rebate primer on file) must have shopped between REBATE envelope! July 1, 2009, and June 30, 2010. The Third Cooperative Principle: Pursuant to WFC’s Bylaws, checks will tax consequences be sent to Owners who purchased Member Economic Participation Patronage rebates are not taxable enough products to earn at least $5 as income for Owners as they are derived Members contribute equitably to and democratically control the capital of the a cash rebate. Cash rebates under $5 from the purchase of goods that are cooperative. The economic benefits of a cooperative operation are returned to the will be allocated to the capital reserve generally for personal use. Although members, reinvested in the co-op or used to provide member services. fund, however, the retained equity of allocating a patronage rebate reduces each of those Owners will be allocated WFC’s tax liability, rebate checks not atronage rebates are the cooper - • Not interest bearing in the same manner as the retained cashed will add to WFC’s tax liability in equity of Owners receiving a cash ative way to equitably return a • Not distributed on demand 2011. As an incentive to promptly cash Pportion of profit (if any) to our rebate. rebate checks, WFC is offering a 5% • Cannot be allocated to reduce an Owners. Patronage rebates are based Cash rebates not distributed will not discount if you apply your rebate check Owner’s required equity investment on how much you purchased during increase the rebate of any other toward a purchase before January 1, and the rebate period, not on how much Owners. Eligible Owners whose cash 2011. you invested. Your ownership and con - • Cannot be allocated to reduce the rebate did not equal at least $5 will Please cash your rebate check tinuing support made it possible for amount of an Owner’s IOU. receive a coupon for 5% off a purchase promptly. by December 31, 2010. Rebate checks WFC to achieve the membership, sales If you decide to terminate your mem - and coupons for those not receiving a and operating goals that resulted in a bership, please keep WFC advised of significant profit during Fiscal Year your current address so you can receive 2010 (July 1, 2009 – June 30, 2010). your retained equity in the event of an Cash Rebate Evolution (Fig. 1) Following review of the audited finan - allocation after your termination. See cial reports for that period and of plans chart of Cash Rebate Evolution (Fig. 1). 2003 2009 2010 Net income before taxes & rebate $226,900 $258,506 $516,209 for the future, the Board of Directors patronage rebate calculation authorized a patronage rebate in the Purchases by Owners as a amount of $365,731 to be allocated WFC calculates the percentage of the percentage of sales 55.36% 65.97% 65.40% 25% as cash and 75% as retained equi - rebate available for each eligible Owner Cash rebate allocated by Board $25,122 $41,561 $91,433 ty for eligible Owners who made pur - in direct proportion to his/her net (20%) (20%) (25%) (after any discounts) purchases. The chases in that fiscal year. Number of eligible Owners 1,400 4,700 5,360 same rebate percentage is used to cal - retained equity culate each eligible Owner’s rebate. The more goods you purchase at WFC, Retained equity (75% of the 2010 the more you benefit if a patronage patronage rebate) of each Owner is rebate is allocated by the Board. See Cash Rebate Examples (Fig. 2) held by WFC until such time as the Cash Rebate Examples (Fig. 2) Board authorizes payment of all of the 2003 2009 2010 retained equity from one or more years. eligible owners Net purchase $100/month ($1,200/year) $16.80 $7.87 $16.14 Retained equity represents additional Net purchase $100/week($5,200/year) $72.80 $34.11 $69.94 investment in WFC. Retained equity is: To be eligible for a 2010 patronage rebate, an Owner “in good standing”

• Henry & Lisa’s • Natural Dentist – Battered Salmon Fillets – Stim U Dent Plaque Removers new products • Prairie Kitchen Scones • Radius BULK • Dream Chocolate Gluten & Dairy – Blueberry – Toothbrushes Free – Cinnamon – Cranberry Floss • Molasses*, ** – Chocolate Chips – Cranberry Lemon • South of France • Bob’s Red Mill – Chocolate Bars, 3 New Flavors! – Mandarin Chocolate – Lavender Liquid Soap – Gluten-free Flour • Olympic Granola Bars • Rudi’s Gluten-free Breads – Green Tea Liquid Soap COOL – All Natural & Locally Made, 7 – Multi-grain – Orange Blossom Liquid Soap Varieties! – White • Clean Well • Unpeeled Kombucha • Tofurky – Foam Sanitizer – Limeade • Raw Revolution Super Green Bars* – Vegan Sausage Pizza – Spray Sanitizer – Ginger Brew – Vegan Pepperoni Pizza – Sanitizing Wipes 10 pack – Mango Passionfruit – Apple Cinnamon – Banana • Weleda • Brown Cow HBC • Oregon Chai – Arnica Oil, 3.4oz – Maple Yogurt 6 oz • Abracadabra Kid’s Bubble Baths – Original Chai Latte Mix – Unicorn Lavender Lotus • Simplers • Nancy’s Kefir* Canister – Calendula Oil* – Blueberry – Gorilla Jungle Banana • Bhuja’s Snacks – Strawberry – Dragon Berry • New Chapter – Seasoned Crunchy Peas – Raspberry • Burt’s Bees – Tumeric Force – Seasoned Peanuts – Plain – Acai Lip Balm – Bone Strength Take Care – Peach • Stacy’s Pita Chips – Mango Lip Balm • Enzymedica – Original 1.5 oz • Kombucha Wonder Drink • EO – Digest Basic – Parmesan Garlic 1.5 oz – Original – Everyday Detangler* • Naturade – Pear • Lambright’s* – Be Well Bubble Bath – Weight Gain Protein Mix • Zico Coconut Water – Locally Made Sorghum Syrup – Nighty Nite Bubble Bath • Natural Factors – Original, Berry, & Citrus • Bar-Bell Bee Ranch – Time Out Bubble Bath – Tumeric~Bromelain – Raw Honey, 1# & 5# GROCERY • Aubrey • Child Life – Buckwheat Honey – NuStyle Organic Hairspray* – Liquid Multivitamin – Dandelion Honey • Field Day • Badger Balms – Liquid Calcium Magnesium – Bath Tissue 12-packs • Crapola! Granola – Yoga Meditation Balm* – Butterscotch EFA blend • Farfalle (Bowtie) Pasta* – Cranberry Orange Granola 2 lb – Stress Soother* • Quantum – Pasta Sauce, 4 New Flavors* • Simply Organic* – Cheerful Mind Balm* – Cold & Flu • Kame – Gluten Free Banana Bread Mix • Tom’s of Maine – Thera Zinc spray with – Oyster Sauce – Gluten Free Carrot Cake Mix – Woodspice Stick Deodorant Echinacea & Elderberry • Spectrum* FROZEN – Sensitive Bar Soap – Elderberry Syrup – Coconut Oil Spray – Relaxing Bar Soap • Zand • Blue Horizon – Deodorant Bar Soap – Insure Herbal Lozenges • Mom’s Best Cereal – Fish and Chip Bites – Raisin Bran • Aura Cacia Kid’s • Bach • Udi’s Gluten Free Foods – Shampoo – Rescue Gum – Bagels – Body Wash * Contains Organic ingredients – Lemon Streusel Muffins – Bubble Bath **Fair Trade GARBANZO GAZETTE A WINTER 2010 – 11 13

Sam’s Chocolate Cookie Pie of honey, knitting & ice cream pie 2 pkgs Country Choice Naturals Savor the Season Chocolate Sandwich Cremes — Shannon Szymkowiak, Promotions & Education Manager ½ gallon Vanilla Ice Cream 1 14.5 oz can Evaporated Milk couple of days before The point is that although we have a favorite holiday of the year — is just 2 C Evaporated Cane Juice Halloween, I saw a Christmas dozen irons in the fire at any given around the corner. This year, I am for - 4 oz Unsweetened Chocolate ad on TV. My initial response time, we are usually already living two tunate to have three dinners to attend. ¼ C Butter was disgust but it was fol - months in the future. We are planning At one of them, I am the “Dessert 1 t Vanilla lAowed quickly by panic. My job at the and scheduling for December, January Lady” since I make everyone’s favorite. ½ t Salt co-op is Promotions and Education. and February (August and next October The second dinner is a new tradition That means my department is in as well). Our calendars already have and I’m not entirely sure what my place 1) Make Sauce: Heat milk and sugar to charge of all events, demos/sampling, half dozen things scheduled for 2011. will be, food-wise. I’m just glad it is on rolling boil, stirring constantly. Boil and health fairs, store tours, presenta - In other words, that Christmas ad I saw Friday so I have a chance to digest the stir 1 min. Add chocolate, stirring until tions, donations, sponsorships, adver - was hitting just a little too close to first meal. The third, a potluck with melted. Beat over heat until smooth tising, store signage, special promo - home. friends, will be the most relaxing. and creamy. Remove from heat, blend tions, public classes, staff classes, and in butter, vanilla and salt. My family does exchange gifts for the a whole mess of other stuff having to Embracing this season means accept - holidays, and this year gifts will come 2) While sauce cools, put 1 pkg of do with the public view of the co-op. ing (and rejecting) some craziness. It’s from my hands, heart and bees. This is cookies in the food processor and September and October are tradition - getting in the raft and riding the waves the first year that we have been able to process to crumbs. Press into a deep ally very busy months for our depart - instead of fighting the current with one extract honey from our hives. Lucky dish pie plate. At this point, the sauce ment, with many event and presenta - tiny paddle. It’s sitting in the comfort Summer Honey extracted just over 10 and crust can be refrigerated for up to tion requests for the fall having been of old traditions and enjoying the gallons, which, along with some apple a week. on our calendars as early as the previ - excitement of the new. It’s turning off butter and pickled mushrooms, should the phone for an afternoon, and with ous May. 3) At least three hours before eating fill a few boxes with tasty treats. It’s dogs at the feet, being fully aware and the pie, take ice cream out of the freez - This year is the co-op’s 40th nice to have that out of the way, but engaged in the creation of something er and soften for about 10 – 15 min - Anniversary. Since October was Co-op again, that reminder just before from your hands and your heart to give utes. While it is softening, crumble ½ Month, Non-GMO Month and Owner Halloween forced me to realize that all to someone you love. Savor the package of cookies into large chunks. Appreciation Month, it seemed a nat - of the hats and scarves and slippers I season! When the ice cream is soft but not ural fit to concentrate our celebration thought I had so much time to knit up Many years ago, when I made my pre- melted, mix in the large cookie chunks in October. It was chaos. Between the back in August are now in serious jeop - Thanksgiving calls to all of the family and spread half of this mixture into the Annual Meeting, Annual Halloween ardy of not being done in time. The asking what they wanted me to bring for bottom of the pie pan. Cover this layer Party and several health fairs, presen - nieces and nephews (ten in all) only dessert, my nephew Sam said “Oreo Pie”. with a layer of chocolate sauce (do not tations and store tours, we estimate have six total ears covered at this writ - When I asked him what that meant, he use all of it). Fill the pie pan with the that our outreach (not counting con - ing. said, “I don’t know, just a pie with Oreos remaining ice cream mixture. Drizzle tact via our Facebook page, website or in it.” So, with Country Choice Naturals But… even with all of the madness and the remaining chocolate sauce on top in-store demos) touched roughly Chocolate Sandwich Cremes at hand, I chaos and upcoming holiday frenzy, I and return the whole thing to the freez - 1,400 people in the Twin Ports area. got to work. Now Sam and I fight for the am enjoying this fall. The weather has er until serving. You may use some of That’s a lot of chatter about your co- last piece. been beautiful and Thanksgiving — my the remaining ½ package of cookies as op and it sure makes time fly. decoration if you like, or save them for a treat when the pie is gone. gluten-free cookies for everyone Gluten-free/Vegan 3/4 C sugar Preheat the oven to 375 degrees sugar, and vanilla. Add the egg replacer Chocolate Chip Cookies 3/4 C firmly packed Light or Dark Fahrenheit (190 degrees Celsius). mixture to this wet mixture, and com - Brown Sugar Lightly grease two cookie sheets or line bine thoroughly. If you decide to make Original recipe by Colleen Patrick- 2 t Vanilla Extract them with parchment paper. the cookies using real eggs, then add Goudreau, modified by Celia the three eggs at this time (remember 3/4 C Quinoa Flour Using a food processor, blender, or Turner and Ellen Turner, that using real eggs would take the 3/4 C White Rice Flour electric mixer, whip the egg replacer place of the egg replacer and the 6 Merch Clerk and water together until thick and 3/8 C Tapioca Flour tablespoons water). 4 ½ t Ener-G Egg Replacer (or, 3/8 C Almond Flour creamy. (It may take a minute or two alternatively, 3 eggs) 1 t Baking Soda longer with an electric mixer, but it works just fine). 6 T Water 1 t Salt 1 C Non-dairy “butter” (or, alternatively, 1 to 2 C Non-dairy Semisweet In a large bowl, cream together the real butter), softened Chocolate Chips “butter”, granulated sugar, brown

In a separate bowl, combine the flours (2 ¼ cups total), baking soda, and salt. Add this dry mixture gradually into the wet mixture until a dough begins to form. When it is just combined, stir in the chocolate chips. The dough will be sticky. Drop by tablespoonful onto the cookie sheets, about a dozen to a sheet. Bake each sheet one at a time on the top rack of the oven for 8–10 minutes, or until golden brown. Let stand for a few minutes until the cookies set, then remove to wire racks to cool completely. Makes about 30 cookies. 14 WINTER 2010 – 11 A GARBANZO GAZETTE WFC-U Winter Class Listings January – March 2011 January February March Warm Up With Winter Southern Cooking Something For The Kids Kitchen Improv Soups Instructor: Meg Rubesch Instructor: Faith King Instructor: Kathy Pierce Instructor: Anni Friesen Thursday, February 3, Saturday, February 19, Thursday, March 3, Wednesday, January 12, 6:00 – 8:00 pm 10:00 am – 12:00 pm 6:00 – 8:00 pm Cold weather can have even the hardi - Finally, the chance to play with your 6:00 – 8:00 pm Life is full and time is precious, so how est Northerner thinking about a taste food! This class will teach kids how to can we make good healthy meals for Everyone knows that nothing warms of sunshine. In Southern Cooking, put together fast, fun and healthy our families on the fly? Come join you faster than a big bowl of steaming transport yourself to the Deep South to snacks for after school, weekends and ‘Kitchen Improv’ with Kathy for some soup on a cold winter day. In this class, taste some tried and true southern snow days. Kids will learn how to make great ideas and loads of participation. you will learn about the foundation of comfort recipes. Learn where southern trail-mix from delicious and nutritious You’ll learn how to turn leftovers and soup-making, easy tricks to bring your cooking got its roots and some of the bulk items and they will stick together every day staple ingredients into deli - soups from boring to beautiful, and necessities of southern hospitality “Balls of Energy” which are great for cious meals. Discover what ingredients general cooking tips to make moving while you sip on a virgin mint julep. hiking, sledding or pre-game snacks. we should always have on hand for around the kitchen effortless. We will Participate in cooking and baking real Come ready to snack! simple dishes without following specif - be making Rustic Farmhouse Chicken southern fare including peach cobbler ic recipes. It’s the fun, economical, and Chowder, Roasted Garlic and Butternut and the best cheesy grits north of the Gluten-free and Vegan healthy way to cook! Squash Soup, Tuscan Bean Soup, and Mason-Dixon Line. Ya’ll better come Classic Broccoli Cheese Soup. Come now, y’hear? Desserts hungry! Instructor: Ellen Turner “Cold Spot” Cooking The Mediterranean Diet Thursday, February 24, Instructor: Jodie Cope Bread Making 101 Instructors: Shannon Szymkowiak & 6:00 – 8:00 pm Tuesday March 8, Instructor: Kathleen Busche Adam Sundberg Come to class with Ellen and embrace 6:00 – 8:00 pm the challenge of creating delicious Saturday, January 22, Tuesday, February 8, Learn the why and how of the world’s desserts with animal-free and gluten- 9:00 am – 12:00 pm disease “cold spots”. Cold spots are 6:00 – 8:00 pm free ingredients. Whether you have cho - In the first half of this popular class, places where certain diseases such as This hands-on bread class is for people sen to eliminate all animal products Dr. Sundberg will go over the tenets of Heart Disease and Depression are who have never baked bread or have and/or gluten from your diet and have the Mediterranean Diet and explain practically non-existent. Join us in baked bread with less than great found that you miss eating scrump - why this is one of the healthiest diets in learning how to prepare foods from results. During this three hour class, tious baked creations, or if you simply the world. Shannon Szymkowiak will these areas, improve your health, and participants will learn the fundamentals want to try making alternative baked spend the second half of the class save money at the same time. Our of successful bread baking from the goods for you or for someone you showing you how to prepare some foods will be focused on grains and fool-proof use of yeast to the rising, know, this class could be your first step exciting dishes that follow the diet’s beans from the bulk bins along with shaping & baking of bread. Three dif - on the path to sweet enlightenment! A rules. choice produce of the season. Come ferent kinds of bread will be prepared variety of delightful recipes will be hungry! using one dough: sandwich loaf, cinna - explored, prepared, and tasted, and mon rolls, and a wild rice, dill and gar - Tastes of India they will all be made with animal-free lic braid. All participants will leave with Instructor: Koresh Lakhan and gluten-free ingredients. So come Fermenting Your Foods – at least one loaf of fresh bread. Class Wednesday, February 16, take an unforgettable journey through Sauerkraut and Kim Chi size is limited to 8 participants, so early 6:00 – 8:00 pm the world of vegan and gluten-free bak - Instructor: Jennifer and Andrew Sauter- registration is encouraged. Former restaurateur Koresh Lakhan will ing. And yes, there will be Sargent CHOCOLATE! More Meals For Two guide class participants through some Saturday March 26, of his favorite, easy-to-make Indian 9:00 – 11:00 am Instructor: Mary B. Newcomb dishes. He’ll feature such classics as Wednesday, January 26, Basmati Rice, Dal (split pea soup), Join us with Spirit Creek Farm owners 6:00 – 8:00 pm Navraton Korma (mixed vegetables in Jennifer and Andrew as we learn some light cream sauce), Curried Chicken, of the basics of fermenting. In this This participatory class will feature Naan (flat bread), Chai, and more. This class we will have the opportunity to dishes that can be prepared easily and class sells out every time it is offered, taste Spirit Creek Farm products as well enjoyed by one or two people. The so early registration is encouraged. as make individual containers of recipes will include beans and legumes Sauerkraut or Kim Chi to bring home. prepared by different cultures around the globe. In this class we will focus on heart-healthy chickpeas, red lentils and white beans. Class size is limited to 12 participants.

Residential and community based architecture that is unique, energy efficient and conservation minded Wagner Zaun Architecture 218 733-0690 www.wagnerzaun.com GARBANZO GAZETTE A WINTER 2010 – 11 15

Instructor Bios: Meg Rubesch 3. Upon arrival, please go to the Family ties to the south initially sparked Customer Service Counter where PROGRESS ON ENDS Kathleen Busche Meg’s interest in southern-style you will be escorted to the In the Policy Governance model, an ENDS Kathleen Busche is obsessed with recipes, and while living in the South classroom. A staff member must Statement answers the question “What will bread baking. She has not bought a she did just that. Meg’s adventures in accompany all class participants be/is different because this co-op exists?” The loaf of bread in over 2 years and bakes the South have ranged from searching when they are not on the sales ENDS Statement approved by the WFC Board bread at least once every 2 weeks — all for the best spicy gumbo in New floor. of Directors on March 23, 2009: year round. She specializes in artisan Orleans to the perfect key lime pie in If you have any questions, please con - breads using wild yeast, but the roots Southern Florida. Meg’s interest in In Duluth there is a thriving consumer-owned tact Jill Holmen or Chris Rubesch at of her bread baking skills started in her cooking and eating well are also impor - cooperative that supports, invests and partners 218-728-0884 or email mother’s kitchen, where bread was tant for fueling her and her husband’s to create a healthy community including, but [email protected] baked once a week to feed a family of endurance ultra-marathoning. not limited to, a healthy regional food system. 10. The basic recipe she uses in this In the July–September 2010 quarter, management class is the same recipe her mother Jennifer and Andrew Sauter-Sargent Registration: reported the following progress on ENDS to the used to teach her how to bake bread. As the owners of Spirit Creek Farm, Andrew and Jennifer have a deep com - 1. In person: Go to the CSC Board: In her free time, she is selling real (Customer Service Counter) and let mitment to the local economy and • $46 for mileage reimbursement for WFC estate, gardening or biking. them know which class you’d like to environment. They live in an off-the- employees who chose to volunteer for local sign up for. Cash, check, credit Jodie Cope grid solar panel farm, and in 2007 they growers who supply produce to WFC. Jodie is a Licensed Acupuncturist and built a certified kitchen so that they card, and WFC gift cards are Student of the Institute for Integrative could share some of their lacto-fer - accepted. • Continuation of staff time and technical support to offer cross-dock opportunities Nutrition. Jodie loves to share her pas - mented foods. They currently sell Kim- 2. By phone: Please call linking WFC’s local growers with area food sion for food, cooking and health, and Chi and Sauerkraut to WFC. 218-728-0884. We do need payment most of all putting them all together. co-ops. Adam Sundberg at the time of sign-up, so have your Anni Friesen Adam is a chiropractor at Duluth credit card ready. • Continuation of donation to Duluth Community Garden Program of $0.10 for With two parents who never shied away Chiropractic Clinic who regularly gives 3. On line: www.wholefoods.coop from making a homemade meal, Anni presentations on how to live a healthy each packet of organic garden seeds sold learned early on about the importance life. In his practice he uses chiropractic, Fees and Cancellations: (762 packets sold). of staying away from overly processed rehabilitation, soft tissue therapies and • Management participation in community foods. While working in the co-op education to help his patients meet 1. Class prices are $25 ($20 for meetings and logistical support for the Safe kitchen as a deli cook, she gained the their health needs. Adam is also a long- Whole Foods Co-op Owners) and Walkable Hillside Committee, Hill Fest knowledge and love of organic and time resident of the North Shore of unless otherwise noted. 2010 and the Green Jobs local food preparation. As the P & E Lake Superior and loves all this area 2. You must register 48 hours in Committee/Community Farm Proposal. Coordinator, Anni learned many tips has to offer. advance in order for us to shop and tricks from some of the area’s best • $5,000 donation to the Duluth Community accurately for the class. Space is chefs and became eager to impart Shannon Szymkowiak Garden Program in support of its mission to limited, so we encourage you to those ideas to others on a very basic Shannon Szymkowiak is a foodie, a gar - strengthen the Duluth area community and register early. level. dener, a novice beekeeper and a proud foster self-sufficiency by providing access for member of the local Slow Food 3. Classes and lectures must have a all to food production and preservation Faith King Convivium. She also happens to be the minimum of 6 students signed up resources promoting sustainable gardening With a degree in Early Childhood Co-op’s Promotions and Education in order to take place. practices. (www.duluthcommunitygarden.org) Education from UMD, Faith is always Manager, with over 17 years experience looking for new ways to spend time in the natural foods industry, 10 years 4. If there are less than 6 students • $2,500 donation to Neighborhood Housing with kids and be a part of their learn - in food service and a passion for creat - registered, each student will be Services in support of its mission to create ing. Her work with Head Start, after ing great food from scratch. called by WFC and informed of healthy, economically viable and stable school programs and leading group art cancellation. neighborhoods. (www.nhsduluth.org) projects along with her hobby of cook - Ellen Turner 5. Refunds or class credits (to be used • $1,000 donation to Food for Change , a ing and creating food that is tasty and Ellen is an avid baker, especially of all within the next three months) will documentary film about the history of the pleasing to the eye gave her the idea to things chocolate. Her love of baking be given in full if we cancel a class cooperative movement in the United States teach this class encouraging kids to eat started early in life in the family or if you cancel your registration and the present role that food co-ops play in healthy and enjoy doing it! kitchen, where she helped her parents bake by being the official sampler. She 48 hours in advance. the creation of regional food systems. Koresh Lakhan (www.foodforchangemovie.com) continued baking all through high 6. No refunds will be given for Original co-owner of the India Palace school, at which point she began to cancellations received after the • Sponsorship for free-to-everyone showing of Restaurant in Duluth, Koresh learned at explore the challenge of vegan and 48-hour deadline or for no-shows. Ingredients , a food system documentary, at the an early age how to blend spices, select gluten-free baking due to the dietary Zinema on August 15, 2010. ground provisions, fish, meats, etc., choices and restrictions of friends and Happy Cooking! from his extended family with his family. Now she can’t stop experiment - A mother and grandmother at the helm. ing with alternative baking and hopes In Duluth, he has been involved in to someday open Duluth’s first vegan cooking for various fundraisers, Indian and gluten-free cupcake shop! weddings and other festivals. Mary B. Newcomb Class Instructions: Mary B. Newcomb has been cooking 1. Please be on time! Late arrivals are from her garden for more than 35 disruptive to all participants. The years. She frequently entertains and classroom is open at least encourages young families in their 15 minutes before each class to quest to learn how to eat simple foods allow you plenty of time. beautifully and tastefully prepared. 2. Anyone arriving more than Kathy Pierce 10 minutes late will not be allowed Kathy leads an active lifestyle in into the class and will be counted Hayward, WI. She is a full time sports as a no-show as a courtesy to the camp director, loves to run, ski, bike, other attendees and instructor(s). and sew. Most weekends you’ll find her in the kitchen visiting with guests who have ‘dropped in’ for a meal. This has helped her develop innovation and cre - ativity in the kitchen. Kathy has recently started a new venture: ‘Velvaerely’, a retreat home where she can try out her culinary creations for her guests! 16 WINTER 2010 – 11 A GARBANZO GAZETTE locally grown, locally owned 4Editor’s Note: The Eat Local Challenge tomatoes and carrots to munch on. Slaw: These are great with organic butter. had more people than ever sign up. In the Generally we would buy one non-local Make a dressing consisting of: My kids love them. last Gazette, I offered up an opportunity fruit a week, but for the most part 1/3 C Olive Oil Perfectly Healthy Banana for our readers to enter a recipe contest. found local options. All in all, I would 1/3 C Red Wine Vinegar The recipes that follow were all delicious say The Eat Local challenge actually got Vanilla Muffins entries, but winners did have to be chosen. us out of a lunch rut, and we’ve been ¼ C Cilantro WINNER MOST KID FRIENDLY You will see the winning entries marked as able to introduce more variety pinch Kosher Salt Pam Smith such. Additionally, one of our entrants has (see lunch ideas — pinch Sugar 2 Ripe Organic Bananas a blog and she shared part of it along with http://drupal.willemsenworks.com/node/44, Cut the following into matchstick sized her recipes. Enjoy the trials and http://drupal.willemsenworks.com/node/41, pieces, pour dressing on and mix 1 C Stonyfield Vanilla Yogurt tribulations along with her delicious http://drupal.willemsenworks.com/node/38). together. 1 t Vanilla recipes. 2 Oganic Eggs I also got better at utilizing dried beans ½ Green or Purple Cabbage (or a little of both) 2 C White Whole Wheat Flour From the blog of Renee and Pete bought in Whole Foods bulk section. (Bulk Dept) Willemsen, WFC Owners: Once I got in the habit of remembering 3–4 Carrots to soak the beans, I could make a 1 Apple 1 C Turbinado Sugar Quite a few people have asked if batch and store it in the refriger - 1 t Baking Soda we REALLY did eat local for the Corn Tortillas: ator for various meals. If we ½ C Organic Walnuts, chopped entire month. I’d say we did a You can follow the directions for corn ate out, we went to a locally (Bulk Dept) pretty amazing job! We tortillas on the package of Maseca corn owned restaurant and most enjoyed some fantastic, masa flour, or try and find local corn Preheat oven to 350 degrees. Smash try to use local ingredients fresh meals made from tortillas. To prevent corn tortillas from bananas with a fork, whisk in eggs, — with the exception of the ingredients from our garden, splitting, heat them over a gas flame yogurt and vanilla until smooth. Stir in celebratory beginning of the farmer’s market and our on a stove. Or wrap the tortillas in a flour, sugar, baking soda and walnuts, school dinner at Hanabi. In co-op. damp kitchen towel and microwave for mixing well. Divide among 12 muffin 1 minute. tins that have been sprayed with no- Reflecting back on stick spray. Bake 20 mins. Let cool Grill the fish fillets 1–2 minutes per the experience, some 10 mins before removing from tins by side and then shred into bite size of our initial chal - running a butter knife around them. pieces. Top the tacos with shredded lenge areas were: Yields 12 muffins. local white cheddar in addition to the Breakfast pico de gallo and slaw. The slaw can We use old starter bread for crumbs, It’s hard to eat local also be eaten as a side and the pico de which includes whole wheat flour, bread eggs in front of your gallo goes great with tortilla chips or flour and cornmeal. Chop the old bread three-year-old when served on other dishes. into fine crumbs in a food processor. We she can’t enjoy them. sometimes include leftover peanut butter So we had to think of and jelly sandwiches from the alternatives. Skoogie Multigrain Banana Muffins grandchildren. probably could have WINNER MOST LOCAL INGREDIENTS eaten waffles all Steve Rosen, WFC Owner Joanne’s Cambridge Bread month. Store-bought Custard Pudding Local farmer (and WFC Produce Assistant) Jahn Hibbs with the 6 Bananas, mashed cereal was out of the Joanne Spears, WFC Owner question. But we most beautiful display at the Fest. 8 Eggs found oats and a hot some situations, it did require a little ½ C Milk 1½ C fine Bread Crumbs cereal in the bulk section of Whole more planning and preparing, but we ½ C Organic Wheat Germ 5 eggs Foods that are from locally owned busi - had some fabulous meals! Below is ¼ C Ground Flax Seed 1-1/4 C Milk or Soy Milk nesses. We topped the hot cereal or one of the dinners we were inspired to 1 C Organic Oats ½ C Sugar oatmeal with local honey and berries create. With the exception of a few 1 C organic Buckwheat ¼ t Salt we had picked at Shary’s Berries pantry items, the ingredients are local 1 C organic Wheat Bran 1 t Vanilla Extract (http://www.localharvest.org/sharys-berries- and the result is super FRESH fish ½ t Nutmeg M6232) & Lakewood Berry Farms tacos. Since kids love “little packages,” 1 C organic Raisins (http://www.localharvest.org/lakewood-berry- this meal is a great way to introduce ½ C organic Oat Bran ½ C Raisins (or any small dried fruit) farm-M6083) as well as milk from Dahl’s them to fish. You can also have tortilla ¼ C organic Walnuts, chopped ½ C Walnuts, chopped (http://www.dahlssunrisedairy.com/) Dairy . chips as a side, allowing the kids to try ¼ C organic Pecans, chopped Spread the bread crumbs even - We even used the milk to make tasty the pico de gallo with a safe and famil - ½ C organic Sunflower ly in the bottom of a greased Greek yogurt that we dolloped on iar chip before having it on a taco. Seeds, raw pie plate. Sprinkle the dry homemade granola. We also found ¼ C organic Sesame Seeds fruit over the breadcrumbs. local sausage and bacon to add to our SUPERIOR Fish Tacos 1-1/2 T Baking Powder, Beat together the eggs, milk, pancake and waffle breakfasts. I’d have WINNER BEST TASTING 1 t Sea Salt sugar, salt, vanilla and nut - to say that the breakfasts had a lot Marinade for Fish: Dark Chocolate or Carob meg. Pour the wet ingredients more flavor than cereal that often Zest from 1 Lime over the breadcrumbs and dry tastes like the cardboard box it comes Chips (optional) 2 T Lime Juice in. In fact, so far we haven’t bought any Organic Dried more of those boxes. 1 T Olive Oil Cherries 1 t Kosher Salt (optional) Lunch Dash Pepper Blend first three Pete and I ate a lot of leftovers or gar - ½ C Cilantro ingredients together. den salads for our lunches. But we let Pulse the following in a food processor Then add the rest of the kids have a little more free range to make a paste. Set aside. the ingredients. If for lunch. Initially, we made some needed, add buck - homemade tortillas for soy butter Place 3–4 fillets white fish (or other wheat flour until wraps with homemade strawberry jam. local fish) and rub the marinade on the mixture is of the That was a one-time deal as it felt like fish. Let set for 15 minutes while mak - right consistency — one extra step that we just didn’t need ing the pico de gallo and slaw. like a very thick pan - to add to our lives. They actually didn’t Pico de Gallo: cake batter. eat macaroni and cheese during the 1–2 Tomatoes, seeded and chopped entire month. While we haven’t eaten it Spoon into (depending on size) yet, they both cheered when they saw unbleached baking Local isn’t just farming... Alotti Biscotti and Alakef Coffee are two there was a sale on their favorite bunny ½ Onion, chopped cups in muffin tin local favorites at the co-op. pasta! We did make fresh bread a cou - 4 T Cilantro, chopped and bake at 360 fruit. Sprinkle chopped nuts on top. ple of times and enjoyed salmon, sala - 1 Jalapeno, chopped (or more/less to degrees for about 20 minutes. Check at Bake at 340 degrees for 45 minutes. mi and other smoked treats from your taste) 18 minutes — if it doesn’t spring back Serves 8. Serve with fruit sauce or Northern Waters Smokehaus juice of one Lime (or a little more to when you touch it with your finger, (http://www.northernwatersmokehaus.com/). your taste) return pan to oven until it does. For plain. Serve on plates or as finger food. Skoogie and O would run down to our Kosher salt to taste those with gluten sensitivity, substitute garden and grab peas, beans, cherry Pepper to taste more buckwheat for the wheat germ and wheat bran.