Winter 2010 2011
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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 BEFORE RECYCLING THIS COPY of the Garbanzo Gazette, please pass it along or share it with a friend or neighbor. This can help save a bit on paper costs and reduce waste. Also, it’s a good way to introduce folks to WFC who aren’t current customers or VÕ«ÕVÌÕÀi LÞ Ì i >i Owners. Ý«iÀiVi`] ViÃi` VÕ«ÕVÌÕÀÃÌ /Ài>Ì}\ UÊ ÀV ÀVÊ >`>`Ê VÕÌiVÕÌiÊ *>*> U ÀÌ ÀÌÃÉLÀÞ>}> U «ÀLià U >V U iV U - Õ`iÀ «> U i>`>V iÃ Ç Ó Ç ä £Îä£ ,Vi >i ,>` U ÕÕÌ ] ä x È Ç n >ÀiÊ>ÛiÀÃ]Ê°V°]Ê, ä £ ä >ÃÌiÀà "ÀiÌ> i`Vi Ó£nÎ{ÓÎxx ä >ÀiJ i>}«Ì°V , GARBANZO GAZETTE A WINTER 2010 – 11 3 recipes! 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.