LABOR DAY, MONDAY, SEPTEMBER5TH STORES CLOSINGEARLY AT 7:30PM ON
WILLY NORTH PRSRT STD NOW OPEN! U.S. POSTAGE 1457 E. Washington Ave • Madison, WI • 53703 PAID POSTMASTER: DATED MATERIAL MADISON, WI PERMIT NO. 1723
CHANGE SERVICE REQUESTED Economy; AroniaBerries;StaffPicks;andMORE! A PUBLICATION OFWILLY STREETCO-OP, MADISON,WI IN THISISSUE:WillyStreetCo-op&theLocal VOLUME 43•ISSUE9SEPTEMBER2016 WILLY STREET CO-OP MISSION STATEMENT
The Williamson Street Grocery Co-op is an economically and Reader environmentally sustainable, coop- eratively owned grocery business Published monthly by Willy Street Co-op that serves the needs of its Owners East: 1221 Williamson Street, Madison, WI 53703, 608-251-6776 and employees. We are a cor- West: 6825 University Ave, Middleton, WI 53562, 608-284-7800 nerstone of a vibrant community North: 2817 N Sherman Ave, Madison, WI 53704, 608-709-5445 in south-central Wisconsin that Central Office: 1457 E. Washington Ave, Madison, WI 53703, 608-251-0884 provides fairly priced goods and EDITOR & LAYOUT: Liz Wermcrantz services while supporting local ADVERTISING: Liz Wermcrantz and organic suppliers. COVER DESIGN: Hallie Zillman-Bouche SALE FLYER DESIGN: Hallie Zillman-Bouche GRAPHICS: Hallie Zillman-Bouche WILLY STREET CO-OP RECIPE SELECTION: Serenity Voss BOARD OF DIRECTORS SALE FLYER LAYOUT: Liz Wermcrantz Holly Fearing, President PRINTING: Wingra Printing Group Mike Martez Johnson GIVE YOUR CHILD The Willy Street Co-op Reader is the monthly communications link among the Holly Bender Co-op Board, staff and Owners. It provides information about the Co-op’s services Miguel Zamora THE BEST START IN LIFE! and business as well as about cooking, nutrition, health, sustainable agriculture and Dave Pauly Academically. Socially. Musically. more. Views and opinions expressed in the Reader do not necessarily represent those Kathy Kemnitz of the Co-op’s Directors, staff or Ownership. Willy Street Co-op has not evaluated the Jess Pernsteiner claims made by advertisers. Acceptance of advertising does not indicate endorsement Patricia Butler of the product or service offered. Articles are presented for information purposes only. Bruce Slaughenhoupt Before taking action, you should always consult a professional for advice. Articles may be reprinted with permission from the editor. BOARD CONTACT INFO: [email protected] SUBMISSIONS [email protected] (includes All advertising submissions must be reserved and arranged with the editor by the the GM, Executive Assistant and 10th of the month previous to publication. All advertisement copy must be submit- Board Administrator) ted by the 15th of the month. Submissions should be emailed to l.wermcrantz@ willystreet.coop or mailed to Willy Street Co-op’s Central Office according to sub- BOARD MEETING SCHEDULE mission requirements. ALL MEETINGS BEGIN AT CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800 NORTH: 6:30pm UNLESS OTHERWISE 608-709-5445 NOTED BUSINESS OFFICE: 608-251-0884 September 27: Regular Board Meet- FAX: 608-251-3121 ing SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450 Late October/Early November: Board GENERAL EMAIL: [email protected] Retreat and Meeting January 31: Regular Board Meeting GENERAL MANAGER: [email protected] March 14: Regular Board Meeting EDITOR: [email protected] April 25: Regular Board Meeting PREORDERS: EAST: [email protected]; WEST: ws.preorders@ June 6: Regular Board Meeting $25 OFF willystreet.coop July 18: Regular Board Meeting and
Fall WEBSITE: www.willystreet.coop Election Special Session Tuition BOARD EMAIL: [email protected] August 15: Regular Board Meeting Call to *with this ad STORE HOURS: 7:30am to 9:30pm, every day try a East Juice Bar: 7:30am to 6:00pm; West Juice Bar: M-F: 7:30am-7:00pm & Sat-Sun: 7:30am-6:00pm. FREE Enrolling Class Deli: 7:30am to 9:00pm Now Seafood Center–East and West: Monday–Saturday, 8:00am to 8:00pm; Sunday, 8:00am to 6:00pm. for Fall Semester
Newborn - Age 7
Musical Pathways Foundation Verona • (608) 576-6688 •Waunakee www.musicalpathways.net IN THIS ISSUE
3-4 Customer Comments 9-10 Willy Street Co-op and 16 Eat Local Month 5 Willy North; Willy East the Local Economy Information Mural; Board Meeting 10 Aronia Berries 17 New Products Schedule; & More 10 September Local 18-21 Cooking National Dishes 5-6 Meet the New Board: Produce Availability Bruce Slaughenhoupt 22-23 Recipes and Drink 11-12 REAP is Improving the Recommendations 6-8 Community Room Local Food Scene One 24 Willow Creek Farm Calendar Kohlrabi Stick and One Profile 8-9 Local Food: Get Plate at a Time 25-27 Local Staff Picks Connected and 13-15 SPECIALS PAGES Creative!
2 Willy Street Co-op Reader, SEPTEMBER 2016 CUSTOMER COMMENTS
plastic bags at the Coop. I too space. our Vendors” or “Subscribe, give a Write Us! loathe plastic bags and avoid tak- We do still collect and haul to the gift subscription.” Information about We welcome your comments ing one from businesses as much drop-off site plastic bags generated in subscribing is on their homepage, and and give each one attention as I can. However, it is my under- our “back of house” operations, such subscriptions come in either paper or and serious consideration. standing that most plastic bags as bags that bulk items come in, bags PDF format. –Kirsten Moore, Direc- Send them to customer.com- (including produce bags, wrap- from solar salt for our water soft- tor of Cooperative Services [email protected] or fill pings around TP and paper towel, ener, etc. Plastic wrap from incom- out a Customer Comment form etc.) are recyclable. Most grocery ing pallets and from cases of product GROUP LUNCH ORDERS in the Owner Resources area. stores have bins to dispose of these. that gets stocked on the shelves gets Q: We enjoy using the co-op for Each month a small selection is I would encourage everyone to bagged and recycled by our waste group lunches and events where printed in the Reader. The rest recycle their plastic bags. contractor, Recycle America. Thanks people can order sandwiches from can be found in the commons A: Willy Street Co-op manage- for your comment. –Jim Jirous, Main- the deli. We get everyone’s or- or in the binder near Customer ment decided to discontinue col- tenance Manager–East ders, call them in and pick them Service. Thank you! lecting recyclable plastic bags from up. Could you please make your customers at East for a few reasons: STREET PULSE website easier to use for printing SEASONS MURAL • The City of Madison asked Willy Q: Please carry the Homeless out the deli menu to share with peo- Q: The seasons mural on the East to be a plastic bag drop-off site Coop newspaper “PULSE” in your ple? The black background wastes east side of the [Willy East] build- but they weren’t always able to pick store with an honor box. I’d appre- toner if we go to print the menus ing is phenomenal. I could spend up the full bags of collected bags. ciate being able to get it anytime I out—and the images themselves are hours gazing at it. The artistry of We ended up having to run them visit the coop instead of waiting for so big that we have to print out a the design & detail is stunning. The ourselves to the City drop-off site, someone selling it. Do a trial period page for the cold sandwiches and a coop is very lucky to receive this ar- which was a weekly labor expense if need be! page for the hot sandwiches. This tistic labor. I hope the artist will be for us. A: Thank you for the idea. We is very inefficient. If we could have compensated & I also really hope • The volume of collected bags was will share it with Street Pulse! I’m so a downloadable PDF menu that you preserve this mural for years. too great for us to store when we glad you purchase Street Pulse and lists the hot and cold sandwiches A: Thanks for the compliments! needed the space to store back stock enjoy the paper. on a single B&W sheet it would be We’ll make sure they are shared with of groceries and supplies for the The Street Pulse vendors outside much more useful. Ideally, if you the artist, Ryan Haimerl, who was running of the store. We just did the Co-op (and anywhere else you had a downloadable order form compensated for his work, indeed! As not have the room to store 14 to may see them in the area) sell the pa- that included sandwiches, drinks, General Manager Anya Firszt re- 16 sixty-gallon trash bags full of per as a means of professional devel- chips and cookies/fruit options—we ported in our September 2015 Reader, plastic bags while we waited for the opment. The face-to-face time is part would order more regularly. We per the arrangements made with the weekly run to the drop-off site. of their business model. As it says understand that you aren’t a Jim- Marquette Neighborhood Association • The City of Madison started ac- on their website at www.streetpulse- my Johns or a Chipotle with on-line Arts Committee, the loading dock cepting plastic bags in its municipal homelessnewspaper.org, “A Vendor ordering or a large focus on becom- wall will have a rotating painted recycling program. is a person that have chosen to help ing a sandwich shop. That being exhibit. –Kirsten Moore, Director of • Willy East lost space in the foyer themselves. They are homeless or said, if we were able to get some Cooperative Services during the remodel for the addi- marginalized and are trying to work simple forms, we would give you tional collection point, and it was their way up into a better position more business and I would imag- RECYCLING PLASTIC BAGS decided that, because of the other in their life.” The ways that Street ine other businesses would as well. Q: I recently read a letter from resources available to our custom- Pulse recommends customers get the Thanks for always being there! a customer regarding the use of ers, we did not want to clutter that paper are: “Get paper from one of A: Thanks for the suggestion!
At the former site of Pierce’s NorthSide Grocery. 2817 N. Sherman Ave, Madison WI. Willy North Grand Opening Sept. 23rd-25th Come celebrate FLASH SALES: Willy North being open! Friday 9/23 5-7pm - 15% off Frozen Aisle (excluding frozen meat and seafood). September 23rd - 25th, Saturday 9/24 9-11am - 15% off Bulk we’ll have Flash Sales, (excluding coffee). Saturday 9/24 12-2pm - 15% off Deli & giveaways, contests, Cheese (including hot coffee, bakery, salad bar, tasting events and more. hot bar, grab & go, and service deli). Saturday 9/24 4-6pm - 15% off Produce See Facebook, willystreet.coop Sunday 9/25 9-11am - 15% off Meat or in-store signage for details. Sunday 9/25 3-5pm - 15% off Wellness & Bodycare
Willy Street Co-op Reader, SEPTEMBER 2016 3 This is on our to-do list, and after we sprinkle while you tinkle, please be several months and evaluate much SUNSCREEN SAFETY get Willy North up and going, we’ll neat and wipe the seat” (currently later. I suspect, however, that with Q: I’ve recently been hearing be working on this. We hope to have at Willy East). I would respectfully the growth of seniors on the east a lot about how most sunscreens this done by September 1st. Have request that any individual who side, it would be a popular thing are destroying coral reefs as they a nice weekend! –Brendon Smith, could potentially unleash any sprin- to do in the the mornings. It would wash off our skin. Do you carry any Director of Communications kling, in large or small amounts, do (as noted) build coop reputation that are, for lack of a better term, what I hope most of that population and help out a population segment reef-friendly? If so, is there a way GOOD CUSTOMER SERVICE does; simply lift the seat until the that needs the social and nutri- they can be labeled as such on the Q: Recently, I visited Willy risk has passed. I’m not sure if that tional routine. shelves? Street West and had the pleasure procedure has a cute rhyme, but I A: Thanks for the suggestion. A: Great question! There is no of meeting one of your employees believe it is more sanitary. Many years ago, the Co-op did have regulated reef-safe labeling, however who took the time to introduce me A: Thanks for contacting us! a discount program for seniors, and it we’ve been working on making sure to the store. I don’t think this was When we review or update our bath- was decided through work and input that all of our sunscreen options are his job, but I found him stocking room signage, we’ll keep your request from staff, the Board and Owners well rated with Environmental Work- and asked him about it. He was in consideration to help us improve that it would be more equitable to ing Group—you may be familiar able to give me a very positive and it. –Brendon Smith, Director of Com- our entire community of Owners if with their website www.skindeep. enthusiastic picture of the advan- munications we offered discount programs based org. They rank sunscreens (and other tages of joining the Co-op. It is not on financial need rather than demo- bodycare products)—a ranking of 2 often that we find such dedicated BREAKFAST AT THE CO-OP graphics. The program was replaced or less is considered to have the best employees. I fully appreciated the Q: Your breakfast buffet could by our Access Discount Program, quality ingredients, and we’ve strived assistance of this young man so felt be more popular on weekdays in which offers 10% off all product to only carry products with a rank of that I needed to let you know how general, but it occurred to me that (including our prepared foods) to any 2 or less. It just so happens that the much it was appreciated. My family many of the folks in the ’hood are Owner that can demonstrate they are chemicals that are considered harmful owned a business in Madison and retiring, and many are showing up utilizing one or more of the follow- to reefs—oxybenzone, butylparaben, so I understand the importance of here for breakfast on occasion. SO, ing: QUEST, Medicaid (BadgerCare/ etc.—are not present in products that good employees. I would consider my suggestion that perhaps would SeniorCare), WIC, Section 8 Hous- EWG ranks with 2 or less. Basically, him a valuable team person who is benefit coop image, possibly bring ing, the Senior Farmers’ Market any (please be sure to read labels, a good representative of the Co-op. in more members, and benefit Nutrition Program, Supplemental Se- ingredients change and we don’t al- He should be in sales or instruction! seniors on tight budgets (who are curity Income, Social Security Dis- ways catch them) sunscreen we have My mother and I are considering increasingly isolated)—offer a ability Insurance, the Low Income should not have chemicals harmful joining because of this. Please ex- weekday breakfast card for seniors Home Energy Assistance Program, to reefs. I have also read that using tend my gratitude. I asked him his at two levels, one level to include or FairShare CSA Coalition Partner water-resistant and tested biodegrad- name and he said Ben Aerts. small coffee. Keep the choice of the Shares. If they are not utilizing one able sunscreens that are free of the A: Thanks for passing on the kind buffet completely open but (to keep of those programs, Owners may also above chemicals is another way to words for Ben! I have forwarded the food amount reasonable), add demonstrate eligibility by verifying keep our reefs save. your letter to our Grocery Manager a surcharge if over by x amount of gross income within the last year I hope that helps! Let me know at West, Mike Schmidt, and to Ben ounces. Cashiers weigh the plates has been at or below 130% of the if you have any more questions. himself. We appreciate your business, anyway, so no extra work, and Federal Poverty Guideline. For more –Angela Pohlman, Category Man- and hope to see you and your mother registers could be programmed information about this program, ager–Wellness in the store again soon. Take care. to add the surcharges (if needed). please visit www.willystreet.coop/ –Kirsten Moore, Director of Coopera- Keep the price at a decent senior access-discount-program. We’re glad tive Services discharge, so it would make sense to hear you enjoy our breakfasts and STORES CLOSING to eat breakfast here M-F Offer a appreciate your concern for those EARLY AT 7:30PM ON BATHROOM SIGNAGE punch card by day and/or a weekly with tight budgets. Thanks again. LABOR DAY, MONDAY, Q: I’ve always been somewhat card. It might take a while to catch –Kirsten Moore, Director of Coop- disturbed by signs reading “If you on, so keep it as a pilot program for erative Services SEPTEMBER 5TH
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4 Willy Street Co-op Reader, SEPTEMBER 2016 GENERAL MANAGER’S REPORT BOARD REPORT Willy North; Willy East Mural; Meet the New Board: WIC; Board Meeting Schedule & Bruce Slaughenhoupt More
ow, HF: What are you most excited illy the Central Office and, of course, the what about in being a new Board mem- North new North staff—none of this would an ex- ber, and what do you see as the op- be possible. citing biggest opportunities and chal- ened Please take a moment to think W W time to be part of lenges the Co-op will face over its doors on about what we have achieved in a Willy Street Co-op! the next few years? August 15th, less relatively short amount of time (by Today, at the time of BS: I am most excited to have the than a year after Co-op standards) and I hope you too this writing, marked opportunity to learn more about how our initial con- can feel the same sense of pride and by Holly a special day in our the Co-op functions and to represent by Anya versation with accomplishment I do. We did it! Fearing, Co-op’s history. On Owners and staff as the Co-op moves Firszt, the Northside Board August 15th, our forward. A good challenge the Co- General Planning Council THE GRAND OPENING Member brand new North op is working on now involves the Manager about such a no- CELEBRATION store opened its development of more consistency tion, and we hit Willy North Ribbon Cutting is doors for business! throughout the three retail sites and the ground running. This was our soft scheduled for Friday, September 23rd This is a moment for the Production Kitchen while still opening, so there is still much to do. with festivities planned throughout Owners, Board, staff and the entire honoring the uniqueness of each site’s The punch list of things still to the weekend. Come in for department community to celebrate together. I’m location and shoppers. I am hopeful be done is made, and we are tackling Flash Sales (15% off all products in celebrating the hard work, dedication we will also be able to expand further items on a daily basis in preparation an entire department!), giveaways, and collaboration I witnessed go into and provide for the Grand Opening celebration on enter to win gift cards, live music, everything leading up to this moment. healthy food September 23rd–25th. free samples and much more! I’m also celebrating the new Owners, at a reason- I was recently asked why the work new staff, new neighbors, new prod- able price to on the facade and outdoor seating MURAL: WILLY EAST ucts, new vendors and new adventures more Own- area was not done yet, and we decid- Willy Street Co-op has again we will have together through the new ers. ed to stage our work and focus on the partnered with the Marquette Neigh- Willy North. interior space first to be in the posi- borhood Association for the purpose The new and exciting continues— HF: What tion to sell groceries sooner than later, of a mural installation at our East we also have three new Board mem- are your fa- then move to the exterior. location. Earlier this summer artists bers to welcome and get to know! In vorite food were asked to submit proposals for re- July, you elected Owners Pat Butler, traditions? WIC view and consideration for the Jenifer Jess Pernsteiner and Bruce Slaughen- BS: My Our WIC (Women, Infants and Street side of our building. We have houpt to serve on our Board, and our favorite food traditions are good old Children) Program certification for received seven entries that will be August meeting was our first time all American comfort food that I grew Willy North is still a work in prog- displayed in the Willy East Commu- together. Over the coming months, up eating as a child. As an example, ress. We hope that we can offer this nity Room beginning on September we will share more about each new my mom has a heart of gold, but she service there by September 23rd, 2nd. You are invited to cast a vote in Board member so you can get to know still makes her mac and cheese with provided we can work out the many person or online between September them, too. This month, we hear from Velveeta. Fortunately, my partner is a unexpected kinks we’ve encountered. 2nd–15th, with the final selection to Bruce… fantastic cook and he has introduced Signage is another need throughout be announced on September 19th. me to many more flavors and tradi- the store. Stay tuned for these items to Holly Fearing: How did you first tions. learn about cooperatives? And be completed in the coming weeks. BOARD OF DIRECTORS HF: What do you rely on Willy CALENDAR what was the first co-op you joined? Street Co-op for? And when THANK YOU At the August Board of Direc- you’re hungry, what are your top I would like to extend a heartfelt tors meeting it was decided that the Bruce Slaughenhoupt: I had heard of co-ops when I was younger, but had three Willy Street Co-op foods thank you to our project team, our frequency of Board meetings would you must have? project partners, and you, our Own- be changed from monthly to every not been a part of one until my partner and I joined Willy Street Co-op when BS: I rely on the Co-op for so ers, for making Willy North a reality. six weeks, reducing the number of many things. I trust its produce and Our construction team included Aro meetings from 12 per year to eight. we moved to Madison in 2005. Since then, we have occasionally partici- dairy goods will be fresh and organic. Eberle Architects, Black Fine Wood- The motivation for this shift was the I know the farmers that provide goods working, Commercial Air Inc., Cul- recommendation of Board member pated in the CSA farm co-ops. I am also very pleased to now be a member to the Co-op are being paid a fair ligan Total Water Treatment Systems Dave Pauly, who sees this change as wage. I know that people working Inc., Electric Construction Inc., Hill- a way to reduce the amount of Co-op of Group Health Cooperative (GHC) as the Willy Street Co-op provides there are being treated with respect craft, Hooper Corporation, Huffman resources being expended on meet- and their main priority is providing Facility Development, Sergenian’s, ings by reducing the staff hours com- outstanding healthcare benefits to its staff members. outstanding customer service. Services Inc., ServiceMaster, Vital mitted to preparing for these sessions. I know I can buy just about every- Signs, and Vogel Brothers Building The reduced meeting schedule should HF: You’re not only serving the thing I am going to need for house- Co. also produce a number of other Co-op as a Board member, but hold cooking and cleaning except for Our vendor partners who helped benefits including a more conducive you’re also a staff member. What bleach (for laundry) and green Jello with product selection and shelf sets alignment of Board decisions with the perspective will that allow you to (for my mom’s holiday “green Jello include Amy’s Kitchen, Certco Inc., fiscal calendar, as well as allowing bring to the Board? salad” recipe). General Beverage, J and J Distribut- for more productive Board meetings BS: One of the primary reasons I Currently, I also rely on the Co-op ing, Maximum Marketing, Nature’s with fuller agendas, and more time ran for a seat on the Board as a staff for health benefits and find a great Path, Presence, Signature Sales and for Board members to thoroughly member is because I am able to com- deal of enjoyment working with my Marketing, and United Natural Foods prepare and focus on their reporting municate very directly from Owners colleagues at the store. I started work- Inc. Our community partners include duties. While the change means that as well as other staff and hope to bring ing at the Co-op after I retired from City of Madison Healthy Retail Pro- the Board will gather less frequently, what I hear to the Board as a way to a more demanding career in health- gram, Northside Grocery Shuttle, and their minimum six meetings per year make sure their voices are heard. As a care. Friends and former colleagues Northside Planning Council. obligation will still be fulfilled and staff member I am also able to directly tell me I look much more relaxed and And finally, a huge shout out to special meetings may be called when see the impact that improvements and a few have even said I look younger our staff! Were it not for their rock necessary. other changes and happier, so I guess I rely on the solid performance at Willy East and See their new meeting schedule have on our Owners’ shopping experi- Co-op for that too! Willy West, the Production Kitchen, on page 2 of this issue. ences. I’d have to say my top three foods
Willy Street Co-op Reader, SEPTEMBER 2016 5 are: Smucker’s Natural Creamy Pea- know that I appreciate their voting nut Butter, Rudi’s Country Morning for me and electing me to the Board. Community Room Class Calendar Bread, and my newest favorite as of I would also like them to know that last night is an Alden’s Organic Salted they should feel free to approach me Please see class descriptions for fees. Owners enrolled in the Access Discount Program receive a 10% discount. Payment is required at registration; please register by stopping at the Customer Caramel Ice Cream Bar. with any questions or concerns they Service desk or by calling Willy West at (608) 284-7800 or Willy East at (608) 251-6776. For more might have. I can usually be found in information about individual activities and classes, see willystreet.coop/calendar. HF: Is there anything else you’d the Bulk aisle or stocking groceries like our Owners to know? at Willy West. Please stop in and say Refund Policy: Unless otherwise specified in the description of the event, registration for events that BS: I would like our Owners to “hi!” Willy Street Co-op cancels will be refunded in full. Individuals who wish to cancel their registration must contact Customer Service with 72 hours notice to receive a full refund or transfer their registra- tion to another class . No refunds or transfers will be granted for cancellations within 72 hours of an event. In order to cover costs incurred, there are absolutely no exceptions to the Refund Policy.
Red Caboose Child Care Center INDIVIDUAL NUTRITION CONSULTATIONS Is Enrolling for Fall 2016! Location: Willy West Community Room Friday, September 9th, 2:15pm–5:30pm Location: Willy East Community Room Tuesday, September 20th, 2:15pm–5:30pm An individual nutrition consultation is your opportunity to learn how the correct food choices for your body can enhance your well-being. A one-on-one session with Katy Wallace of Human Nature, LLC, includes a consultation regarding your health goals and lifestyle and food choice
suggestions geared toward addressing health goals and developing sus-
tainable change. The cost is $35 for Owners and $70 for all others. To register for the next available opening, email [email protected] or call 608-301-9961. Payment is non-refundable and non-transferable Red Caboose: unless notice of cancellation or rescheduling is provided seven or more Is Committed to Serving All days prior. Children Has Full and Part Time Availability Has a Sliding Fees Scale Has a Healthy Meal Plan LEARN ABOUT AND REGISTER FOR FOODSHARE Has Active Parent Involvement WITH SECOND HARVEST Is City Accredited & State Licensed Location: Willy West Community Room Monday, September 12th, 2:00pm–6:00pm For more information call Barb at Location: Willy East Community Room 256-1566 or email her at Tuesday, September 13th, 8:00am–12:00pm [email protected] Is money tight? You may be eligible for FoodShare benefits on a QUEST Card! FoodShare is a federal benefit, like social security, that provides extra money for groceries to low-income individuals and fami- lies. The benefits comes on an easy-to-use debit-like card that can be used at Willy Street Co-op, many farmers markets, and most major grocery stores. The income guidelines are higher than you might think: individuals earning $10+ per hour and working 40 hours per week may qualify. To find out if you may be eligible, please call 1-877-366-3635 for a confi- dential screening and to schedule an appointment to apply at Willy Street Co-op. During your appointment, a FoodShare Outreach specialist will as- ARBORICULTURE BY sist you with an application, answer questions, and connect you with other great community resources. Walk-ins welcome! Po Waterdu ISA/WAA Certified Arborist WI-0429A COOKING WITH CHEF PAUL: LET’S GET THAI! (608) 697-0693 (920) 296-3666 Location: Willy East Community Room waterdutreecare.com Wednesday, September 7th, 6:00pm–8:00pm Your Co-op’s Own Instructor: Paul Tseng Call for our Free Safety is Our 1st Priority! Fee: $10 for Owners; $20 for non-owners Ages: 18 and older Visual Tree Hazard Risk Assessment. Fully Insured Ensure that your trees are Thai food is one type of cuisine, which boldly balances sweet, sour, salty 30 + Years Experience and bitter flavors. The textures of crispiness and creaminess are distinctive SAFE, healthy and beautiful. Tree Removal characteristics in Thai food. Join Chef Paul to explore this exquisite flavor with Shrub Care/Landscaping soup, fresh rolls and curry. TRAINED CLIMBER Detailed Cleanup Consulting HEALTHY EATING ON A BUDGET: LOCAL EDITION (no trucks on lawns) Location: Willy East Community Room Tree Crown Cleaning Thursday, September 15th, 6:00pm–8:00pm STERILIZED CUTTING Health & Aesthetics Location: Willy West Community Room Pruning Monday, September 26th, 6:00pm–8:00pm EQUIPMENT Overgrown Yard Your Co-op’s Own Instructor: Ben Becker Restoration Fee: $10 for Owners; $20 for non-owners PRUNING LESSONS Historic Tree Preservation Ages: 14 and older; adult supervision not required AVAILABLE Lighting Protection Join Ben Becker for a discussion about resources for buying local, while Systems exploring seasonality to determine when to buy the freshest, most affordable FLEXIBLE PAYMENT PLANS Cable & Bracing product. Ben will then lead the class in a hands-on cooking demonstration Plant Amnesty featuring simple dishes to prepare when time is tight. Each recipe demonstrated is easily customizable at home based on the eater’s tastes and what ingredients References upon Request DISCOUNTS AVAILABLE are readily available.
6 Willy Street Co-op Reader, SEPTEMBER 2016 SIX SPICES: BIRYANI KIDS IN THE KITCHEN: COOL CALZONES Location: Willy East Community Room Location: Willy West Community Room Monday, September 19th, 6:00pm–8:30pm Friday, September 16th, 4:30pm–5:30pm Instructor: Neeta Saluja Instructor: Lily Kilfoy Fee: $20 for Owners; $30 for non-owners Fee: $10 for kids of Owners; $20 for non-owners Ages: 14 and older; adult supervision not required Ages: 9–12; adult supervision not required Join Chef Neeta Saluja to learn how to make Biryani, a delicious rice dish Chef Lily gets kids cooking in the kitchen at a young age and introduces with minced lamb, served with Butternut Squash Yogurt Raita. Neeta will also them to unfamiliar foods through delectable dishes and fun themes, all while demonstrate how to make Coconut Slices prepared with shredded coconut, having a hands-on fun time. In this class, participants will roll dough, grate a cream, sugar and butter—a great dish to end the meal. variety of cheeses and prepare other irresistible fillings to create their own cal- zone. Recipes will also include freshly squeezed lemonade. Enroll early, space LADONIA CAFE TEACHES VEGAN TAMALES is limited! Location: Willy East Community Room Monday, October 3rd, 6:00pm–8:00pm KIDS IN THE KITCHEN: HARVEST TREATS Instructor: Amie Swanson Location: Willy East Community Room Fee: $20 for Owners; $30 for non-owners Tuesday, September 27th, 4:30pm–5:30pm Ages: 14 and older; adult supervision not required Instructor: Lily Kilfoy Amie Swanson of Ladonia Cafe will demonstrate how to make tamales in this Fee: $10 for kids of Owners; $20 for non-owners hands-on class. Learn how to make the masa, shape the tamales and then enjoy Ages: 9–12; adult supervision not required the final product. Vegan and gluten-free. Chef Lily gets kids cooking in the kitchen at a young age and introduces them to unfamiliar foods through delectable dishes and fun themes, all while SIX SPICES: SAMOSAS & CHAI having a hands-on fun time. In this class, kids will prepare sweet treats using Location: Willy West Community Room fresh fruits and vegetables straight from the garden! Enroll early, space is lim- Monday, October 3rd, 6:00pm–8:30pm ited! Vegetarian. Enroll early, space is limited! Instructor: Neeta Saluja Fee: $20 for Owners; $30 for non-owners KIDS IN THE KITCHEN: ORANGE FOODS Ages: 18 and older Location: Willy East Community Room Join Chef Neeta Saluja as she demonstrates how to make freshly prepared Tuesday, October 11th, 4:30pm–5:30pm samosas, homemade pastries filled with seasoned potatoes and peas, deep-fried Instructor: Lily Kilfoy and served hot. Chef Neeta will also teach the class to make a sweet, sour and Fee: $10 for kids of Owners; $20 for non-owners tangy tamarind chutney with dates. The meal will be topped off with a hot cup of Ages: 5–8; adult supervision not required masala chai, prepared with Indian spices, sugar, milk and a combination of teas. Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids ages Vegetarian. 5–8 years old. What do apricots, cantaloupe, butternut squash, peaches, sweet potatoes and cheddar cheese all have in common? They’re all outrageously HEALTHY EATING ON A BUDGET orange! In this class, participants will create multiple outstanding recipes using Location: Willy East Community Room all-natural orange foods. Vegetarian. Enroll early, space is limited! Monday, October 10th, 6:00pm–8:00pm Your Co-op’s Own Instructor: Ben Becker KIDS IN THE KITCHEN: BAKING WITH ROOTS Fee: $10 for Owners; $20 for non-owners Location: Willy West Community Room Ages: 14 and older; adult supervision not required Friday, October 14th, 4:30pm–5:30pm Feel empowered to prepare fresh healthy foods, even when limited by the Instructor: Lily Kilfoy size of your wallet. Through participation in discussion, tasting and food prepara- Fee: $10 for kids of Owners; $20 for non-owners tion, participants will explore strategies for procuring nourishing and affordable Ages: 5–8; adult supervision not required food, how to recognize healthy, fresh choices, and tasty and versatile preparation Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids ages methods. 5–8 years old. In this class, participants will mix, measure, and pour as they whip up sweet baked goods using root vegetables! Vegetarian. Enroll early, FOOD-BASED CLEANSING space is limited! Location: Willy East Community Room Thursday, September 22nd, 6:00pm–7:00pm FERMENTING THE HARVEST: E DUCATIO N Instructor: Katy Wallace KRAUT, PICKLES & MORE! Fee: Free; walk-ins welcome Location: Willy West Community Room Ages: Any; adult supervision required Thursday, October 6th, 6:00pm–8:30pm This program is an introduction to the food-based cleansing Instructor: Linda Conroy process. Join Katy Wallace, Naturopath of Human Nature, and Michelle Jolly, Fee: $30 for Owners; $40 for non-owners Health Coach, to learn new ways to get healthy by assisting the body’s major Ages: 14 and older; adult supervision required elimination and toxin-removing organs (liver, kidneys and digestive tract) with Fermenting vegetables is a great way to preserve local vegetables for the food and herbs that allow for internal cleansing. winter months. Join Linda Conroy for suggestions and hands-on experience of fermenting seasonal vegetables. The focus will be on preserving delicious local vegetables to enjoy in the winter months. Participants will make a root veg- KIDS IN THE KITCHEN: HARVEST TREATS etable kraut as well as a pickle medley. Bring two pint jars to take home some Location: Willy West Community Room of the creations. Vegetarian, vegan, gluten-free and grain-free. Tuesday, September 6th, 4:30pm–5:30pm Instructor: Lily Kilfoy SIMPLY MEAT: AN INTRODUCTION TO THE Fee: $10 for kids of Owners; $20 for non-owners MEAT DEPARTMENT Ages: 5–8; adult supervision not required Location: Willy East Community Room Chef Lily gets kids cooking in the kitchen at a young age and introduces them Wednesday, September 14th, 6:00pm–7:30pm to unfamiliar foods through delectable dishes and fun themes, all while hav- Instructor: Co-op Services staff ing a hands-on fun time. In this class, kids will prepare sweet treats using fresh Fee: Free; registration required fruits and vegetables straight from the garden! Vegetarian. Enroll early, space is Ages: 14 and older; adult supervision not required limited! Join Co-op Services staff to learn about the farmers who supply our Meat department and their animal welfare practices. We will take a brief walk KIDS IN THE KITCHEN: COOL CALZONES through the store to point out our different offerings in the meat case and Location: Willy East Community Room coolers, including some lesser-known cuts. We’ll also provide tips on how to Friday, September 9th, 4:30pm–5:30pm prepare different cuts of meat. Instructor: Lily Kilfoy Fee: $10 for kids of Owners; $20 for non-owners SIMPLY BULK: AN INTRODUCTION TO THE BULK AISLE Ages: 5–8; adult supervision is not required Location: Willy West Community Room Chef Lily gets kids cooking in the kitchen at a young age and introduces them Wednesday, September 14th, 6:00pm–7:30pm to unfamiliar foods through delectable dishes and fun themes, all while having Location: Lakeview Library a hands-on fun time. In this class, participants will roll dough, grate a variety of Wednesday, September 28th, 1:00pm–2:30pm cheeses, and prepare other irresistible fillings to create their own calzone. Reci- Instructor: Co-op Services staff pes will also include freshly squeezed lemonade. Enroll early, space is limited! Fee: Free; registration is required
Willy Street Co-op Reader, SEPTEMBER 2016 7 Ages: 14 and older; adult supervision not required Tuesday, October 4th, 6:00pm–7:30pm This discussion and tour of our Bulk department gives shoppers a chance to Location: Willy West Community Room learn the layout of the aisle and discover a little bit more about our diverse bulk Friday, October 7th, 1:30pm–3:00pm offerings. This class will prepare Owners to shop more effectively and learn Instructor: Co-op Services staff some tips and tricks for saving money in this popular section of the store. Fee: Free; registration is required Ages: 14 and older; registration is required SIMPLY LOCAL: HIGHLIGHTING OUR LOCAL FOOD PRO- Join Co-op Services staff to learn about cooperative structure and prin- DUCERS ciples throughout history, receive a brief primer on food co-ops and find out Location, Willy East Community Room more about our cooperative as part of that global history and the economic Tuesday, September 6th, 1:00pm–2:30pm and 3:00pm–3:30pm future. Location: Willy West Community Room Tuesday, September 13th, 3:00pm–3:30pm and 3:45pm–4:15pm SIMPLY OWNERS: AN INTRODUCTION TO OWNERSHIP Location: Willy North Commons AT WILLY STREET CO-OP Tuesday, September 20th, 6:00pm–6:30pm and 7:00pm–7:30pm Location: Willy West Community Room Instructor: Co-op Services staff Thursday, October 6th, 1:00pm–2:30pm Fee: Free; walk-ins welcome. Location: Willy East Community Room Ages: 14 and older; adult supervision not required Wednesday, October 12th, 4:00pm–5:30pm Supporting the local food system is one of Willy Street Co-op’s main mis- Location: Lakeview Library sions. Join Co-op Services staff to learn about what local means to us and for a Thursday, October 13th, 6:00pm–7:30pm tour through the Co-op that features local businesses and products. Instructor: Co-op Services staff Fee: Free; registration is required SIMPLY COOPERATIVES: A BIG PICTURE LOOK AT Ages: 14 and older; adult supervision not required COOPERATION AND OUR CO-OP Join Co-op Services staff to gain a better understanding of the rights, ben- Location: Lakeview Library efits and history of Ownership at Willy Street Co-op.
EAST AND WEST CO-OP Program, which allows health insur- COOPERATIVE SERVICES NEWS COOKING CLASSES ance providers to give cash rebates to Some of the classes scheduled in members for purchasing CSA vegetable September also have a local flare: Kids shares. You can find out more about Local Food: Get Connected in the Kitchen on Tuesdays will focus the cookbooks at www.csacoalition. on “Harvest Treats” from the garden, org/cookbooks. and Creative! and the local edition of our Healthy Eating on a Budget class will return EDIBLE MADISON as well. Details are also available on A complimentary magazine we our Co-op PRODUCE AVAILABILITY our Community Calendar both in the carry in-store, Edible Madison is a makes GUIDES Reader and online. quarterly publication of the Edible it super Ever wonder when your favorite Communities publishing network. Y easy to fruits and vegetables are most likely to FAIRSHARE CSA Their mission is “to promote that eat- identify local foods be locally sourced? We have a produce COALITION COOKBOOKS ing locally is good for our economy, in our stores: look availability guide you can pick up for We’ve had these cookbooks for environment and health, and to connect for the purple tags free in our Owner Resources Areas at quite awhile, and they are still worth eaters with local, organic food sourc- and you will find the stores and online at www.willystreet. mentioning and re-mentioning! From es.” Columns include “Cooking Fresh,” by Kirsten products that were coop/local-produce-availability. The Asparagus to Zucchini and Farm- “Frugal Locavore,” “Now in Season” Moore, made in Wisconsin online version allows you to filter for Fresh and Fast are two great books to and more features where you can learn Director of or within 150 miles produce available during certain months keep on hand to spark your local food how to use local ingredients and learn Cooperative of the State Capitol or to search by produce item and find creativity. From Asparagus to Zucchini more about where your ingredients Services building. If you out which month or season you can find is a nationally acclaimed alphabetical came from. Their website ediblemadi- look at the tags, it locally. (See page 10 for a list of the catalog of local and seasonal produce son.com is another great free resource you can find out a many local fruits and vegetables avail- storage, prep, and cooking tips. Farm- for archived articles, recipes and sea- little more: such as able locally.) Fresh and Fast builds on the lessons sonal eating. whether the product was 100% made from their earlier book, with tips for and sourced in Wisconsin, or if you SIMPLY LOCAL STORE ingredient substitutions, master recipes, GOOD AND CHEAP: are purchasing a product that that was TOURS theme menus and farm fresh cocktails. EAT WELL ON $4/DAY produced here but sourced from else- This month, we’re adding a new free All recipes are designed with speed According to author Leanne where. Finding local products is only class to our Simply line called “Simply in mind and were developed locally. Brown, “during their local grow- part of eating local. Knowing what to Local.” The classes are a half-hour, Purchases of the books provide Fair- ing season, fruits and vegetables are do with those products and connecting including a brief overview of what local Share CSA Coalition support for their generally cheaper and definitely tastier with the people behind the products means at your Co-op and store tours nonprofit programs that connect farm- than outside of season.” Available at are other aspects of being a local con- with tips and tricks to finding products ers with eaters, such as Partner Shares, the Co-op and on her website, www. sumer. Here are some resources you connected to our local economy. Visit which “provides financial and edu- leannebrown.com, her cookbook Good can use to prepare your local food, our Community Calendar in the Reader cational assistance to limited-income and Cheap is designed “for people with purchase local food, and learn about or online at www.willystreet.coop/events households to purchase CSA vegetable very tight budgets, particularly those your local food suppliers. to find out more. shares” and the CSA Healthy Rebate on SNAP[FoodShare] benefits.” You
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8 Willy Street Co-op Reader, SEPTEMBER 2016 can purchase the published, full-color foods? Check out Julie Garrett’s new paperback book for $16.95 or download “5 Minutes on the Farm” podcast from CO-OP NEWS the PDF version of the book for free. WORT 89.9 FM Community Radio. The book is priced so that copies of These brief interviews invite you to Good and Cheap can be distributed for “Cultivate a relationship with your Willy Street Co-op and the free or at a discount to organizations food and the farmers who feed us, and that work with families that have low- discover what’s fresh and in season Local Economy income. Since publishing, more than in Southern Wisconsin.” Many of her 156,000 copies of the book have been podcasts feature Co-op suppliers. You given to charitable purposes due to in- can find the archives at www.wortfm. dividual purchases of the book in stores org/podcasts, and sometimes we also CONSIDER turn patronize local businesses (in- nationwide. The recipes were created to share the podcasts on our Facebook THE FOLLOW- cluding the Co-op!). cost an average of $4 per person based page. ING: The demand that you create when on national pricing statistics and the Scenario 1: You you purchase that bag of broccoli assumption that fruits and vegetables AROUND THE FARM TABLE buy a bag of a popu- allows Willy Street Co-op to grow its are “roughly in season, when you can If you’d rather watch than read or lar national brand economy of scale. This allows us to get the best deals.” The recipes are also listen, you may also want to check out frozen organic broc- open a new store on the north side of coli at a chain store. Madison. This new store gives more “flexible, and encourage substitution Wisconsin Public Television’s Around by Megan based on availability, price, and person- the Farm Table. Episodes feature About 13% of that people access to the broccoli, and Minnick, al tastes.” While the book itself is not Wisconsin farms such as Co-op suppli- money goes to pay allows the Co-op to purchase more completely about local eating, it does ers Wisco Pop, Driftless Organics and Director of for the operations broccoli from local farmers and give have some emphasis on seasonality and Hidden Springs Creamery. “Around the Purchasing and salaries of the more business to Innovation Kitchens. may be helpful to anyone looking to eat Farm Table is dedicated to connecting staff of that particu- more locally as well as affordably. consumers to small, thoughtful pro- lar store. The rest is THE MULTIPLIER EFFECT ducers through storytelling, forgotten whisked out of state The phenomenon described in WHERE THE LOCAVORES GO recipes and entertainment.” You can to the grocer’s cor- Scenario 2 is called the local mul- COUPONS find archived episodes and recipes at porate offices, the tiplier effect. This is a tool used by Looking for local savings at res- aroundthefarmtable.com. distributor who shipped the product to economists to describes how many taurants, farms, retail stores, or other the store, the large farm and process- times money is recycled within a businesses committed to our local food QUESTIONS ABOUT ing plant in California or Mexico community—the greater the multi- system? Consider purchasing REAP EATING LOCAL? PLEASE where the broccoli was grown and to plier effect, the more wealth a product Food Group’s Where the Locavores Go ASK! the pockets of shareholders. or organization generates for the local Coupon Book. For a $10 purchase, you If you’re shopping at the store, Scenario 2: You buy a bag of economy. get access to coupons that save you over browsing the farmers’ market, or decid- Willy Street Co-op brand locally Studies have shown that food $400 while eating, drinking, and shop- ing what to order at a local restaurant, grown frozen organic broccoli at from small Wisconsin farms (like the ping local. Underwritten by Heartland feel free to speak up and ask questions! Willy Street Co-op. About 25% of broccoli farm in the example) has a Credit Union, “sales of the book benefit Our Co-op staff, food vendors, farm- your money goes to the operations multiplier effect of 2.6, meaning that [REAP’s] Buy Fresh Buy Local pro- ers and others in the Dane County food and staff of the Co-op. About 40% for every $1 of locally grown food gram, which connects farmers, chefs community are here to help you feel goes to the local farmer in Cross sold, $2.60 of local economic activity and diners to support local food.” better connected to your food, where it Plains who grew the broccoli, and is generated. That’s in stark com- came from and how it was made. We about 35% goes to Innovation Kitch- parison to food grown by very large 5 MINUTES ON THE FARM love having conversations about food ens in Mineral Point who processed, farms, where the multiplier effect is Looking for something to listen and community and would be more froze and bagged it. If there’s any only 1.4. to on your way to the store or in the than happy to extend that conversation extra profit on that bag of broccoli, Why the huge difference? Small kitchen while you prep your local to you. Happy local eating, everyone! it is given back to Co-op owners in local farms, especially organic farms, the form of a Patronage Refund and rely heavily on people power and to Co-op staff in the form of Profit employ many more people per dollar Share. earned than large farms. Their crops Both the farmer and Innovation are usually sold directly to consumers Kitchens use the money to pay their or other local buyers (such as food employees, who then patronize other co-ops) and much of the money stays local businesses. Those businesses close to home. are then able to hire more workers, Very large farms usually grow and pay them wages that are used to only a few crops and rely more on patronize local businesses. chemicals and machinery than on The largest part of Willy Street hired workers. This reduces their la- Co-op’s portion of the broccoli bor costs but also drastically reduces money goes to employees, who use a their local multiplier effect. The crops portion of their paychecks to patron- are sold into the national and inter- ize other local businesses in Dane national commodity market and they County. Some of it is used to pay (and their economic potential) are the employees’ health insurance, and quickly shipped out of town. Here in ends up in the pockets of doctors, the Midwest we commonly think of nurses, and other clinic staff who in corn, wheat and soybeans falling into
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Willy Street Co-op Reader, SEPTEMBER 2016 9 this category, but it also perfectly de- ported next year, all with their own of the fruit. They are extremely tart, ter, orange juice and sugar. Stir until scribes the broccoli farm described in potential to add to that multiplier therefore most often they are used creamy. Fold in the aronia berries. Scenario 1. Beyond the wages given effect. as jam, syrup, juice, wine, gummies, Add the wet ingredients to the dry to the farm workers who grow and tinctures and also in smoothies and ingredients, and stir until moistened, pick the broccoli, the town where SOMETIMES BIGGER IS baked goods. being careful not to over mix. Bake in that broccoli is grown probably BETTER The Co-op buys its fresh aro- the prepared loaf pan for 50-60 min- doesn’t see a whole lot of economic Expansion is sometimes a con- nia berries from Carandale Farm in utes, until a toothpick inserted into benefit. troversial topic at our Co-op. Though Oregon, Wisconsin. A pick-your-own the center comes out clean. Makes 1 Food co-ops have a multiplier there are many Owners who are berry farm throughout the summer, loaf. effect of 1.6, compared to an aver- excited to see us expand and grow Carandale grows certified organic age chain grocery store’s multiplier our business, there are also people aronia berries for retail stores. Year- of 1.36. That might not seem like who (understandably) are suspi- round, you will find aronia berries in a huge difference, but when you cious of this growth. Big business our freezer section along with other consider that Willy Street Co-op sold is not always good business; in fact, frozen fruit. Fresh berries are per- $45.2 million dollars worth of grocer- in many cases the larger a company fect for substituting for blueberries SEPTEMBER ies last year, that means that almost gets, the more detached it gets from in pancakes, or in the sweet bread $10 million extra dollars stayed in our its home community and the more of recipe below. Also great for cooking PRODUCE local economy because people chose its profits end up in pockets that are down into a sauce or making jam— to shop at Willy Street Co-op instead far removed from where the business just be ready for the jam to be on the AVAILABILITY of chain grocery stores. is actually located. tart side if substituting for a sweeter *Severe weather conditions Roughly one-third of that $45.2 Our Co-op is different. Since the berry. Frozen berries are perfect for— (excessive rain, drought, etc.) will million in Co-op sales was for local people who shop in our stores own us, among other things—smoothies. affect availability and price. product. The more local food our we will never do many of the things Here are a few recipes to get you Owners buy, the greater our multipli- that a big chain might do. We’ll never started on experimenting with aronia er effect, and the greater the economic decide to skip town or move to a berries. Do not stop here, there are Apples Mustard Greens benefit to all of us. more profitable neighborhood; we’ll lots more recipes out there! Enjoy! Aronia Berries Mushrooms never be beholden to shareholders on A guide to a basic fruit smoothie JOB CREATION Wall Street, and we’ll never expand Arugula Nectarines I make often. In a blender, I Another interesting way to look to a new location or do a major ex- place: Baby Bok Choy Okra at the economic impact of local food pansion without a democratic vote of One half of a frozen banana (peeled is by measuring job creation. Accord- our Ownership. Basil Onions, Cured and sliced before freezing) ing to one University of Wisconsin– To us, growth means something Handful of frozen aronia berries Beets Onions, Fresh Parsley Madison study, for every $100,000 in totally different than what it may Handful of any other fresh or frozen local food sales, 2.2 jobs are created. mean to a large corporate grocery Bok Choy Peaches fruit I have on hand: strawberries, In Fiscal Year 2016 (July 2015 - store: It’s not about maximizing our blueberries, pineapple, watermelon, Broccoli Pears June 2016), Willy Street Co-op paid profits, it’s about using the resources etc. out roughly $4.3 million directly to we have to amplify our multiplier Brussels Sprouts Peppers Generous scoop of frozen orange our local farmers and producers. Do effect and creating more wealth for all juice concentrate Burdock Root Peppers, Hot the math, and you come out with 96 of us right here in Dane County. The Enough milk (any type of milk is fine local jobs that were created by local more we sell, the greater percent of Cabbage Potatoes to use—cow, soy, almond, cashew, purchases at Willy East and West. overall grocery dollars spent in Dane etc.) to cover the above ingredients Carrots Pumpkins Add the anticipated sales of Willy County go to work generating more Sometimes I add boosters like North into the mix, and we’re talking local economic impact. Cauliflower Radishes tera’swhey protein powder (Bour- more like 120 local food jobs sup- Happy Eat Local Month! bon Vanilla is my favorite), or Kuli Celeriac Raspberries Kuli moringa powder (great source Celery Rutabaga PRODUCE NEWS of iron) Directions: Blend. These amounts Chard Salad Mix will make roughly two servings or Cilantro Sauté Mix one if it’s replacing a meal. Aronia Berries Chives Scallions Coco-Aronia Smoothie Coconut milk (or other milk) Collards Shallots Aronia berries (fresh or frozen) Corn, Sweet Spinach Bananas (frozen, cut into chunks) Kefir Cucumber Sprouts ou walk is now making a comeback due to its Coconut water (as needed) into the health benefits. Daikon Squash, Directions: Prep time 5 minutes. Co-op on a High in anthocyanins—the pig- Summer Place all ingredients except coconut late Sum- ment that gives the berries their lush Dandelion Greens Y water in a blender and blend. Add Squash, mer/early Autumn purple color—and proanthocyanidins coconut water and blend to reach Edamame Winter day. The Produce (plant-based super-antioxidants), the desired consistency. Makes two serv- section is bursting aronia berry surpasses blueberries, Eggplant Tomatillo ings. with vibrant, locally cranberries and elderberries in anti- Fennel Sweet Potatoes by Melissa grown vegetables oxidants. Antioxidants help protect Aronia Berry Bread Reiss, Pur- and fruits of many the body against damage caused by Adapted from www.motherearthnews. Garlic Tah-Tsai chasing varieties. Packed free radicals. In addition, studies have com. Grapes, Concord Tomatoes, Assistant into quart contain- shown a variety of health-boosting 2 c. flour Cherry ers, something that effects, such as: 1 1/2 tsp. baking powder Green Beans looks like a blue- • Reduction of inflammation 1 tsp. salt Herbs Tomatoes, berry catches your • Improved circulation 1/2 tsp. baking soda Roma Kale eye. Before you pop • Improved function of the circula- 1 egg Tomatoes, that little rich, purplish—black berry tory, respiratory and digestive 1/8 c. butter (at room temperature) Kohlrabi Slicing into your mouth, be aware that it’s not systems 3/4 c. orange juice as sweet as it may appear! However, • Protecting heart cells from cell 1 c. sugar Leek Tomatoes, Heirloom it is very worth getting to know. membrane damage and DNA frag- 1 c. aronia berries (roughly chopped, Lettuce The aronia berry—also known as mentation thawed if frozen) Turnips a chokeberry—is a little berry that is • Protecting the liver from chemical Directions: Prep time=1 hour 30 Melons off the charts in terms of antioxidant damage minutes. Preheat the oven to 350˚F. Mizuna levels. It thrives across much of North Now, what about the taste? This Grease a 9x5-inch loaf pan. In a large America, making it highly regarded typically isn’t a berry folks eat raw— bowl, whisk together flour, baking to Native Americans, who used them after all, the alternative name “choke- powder, salt and baking soda. In a willystreet.coop/local-produce- regularly. It faded in popularity but berry” comes from the astringency medium bowl, combine egg, but- availability
10 Willy Street Co-op Reader, SEPTEMBER 2016 REAP is Improving the Local Food Scene One Kohlrabi Stick and One Plate at a Time by Hannah Wente, MPH, Communications Director, REAP Food Group
or over 19 years, or nearly five restaurants, and schools engaged in on culinary training from some of presidential terms, REAP has purchasing these products.” -Katrina Madison’s best chefs. worked to improve the local Becker, Farmer, Stoney Acres Farm “It’s so rewarding when a middle food system. Many people (Athens, WI) school student who’s never even heard F REAP’s 2016 Southern Wiscon- know REAP for community events of kale, is able to make kale chips in like Burgers & Brew and Pie Palooza, sin edition of the Farm Fresh Atlas class and say, ‘Wow, this tastes bet- but how has REAP improved the lo- includes 103 farms, 59 farmers’ ter than potato chips.’ That’s a win for cal food landscape and what is next? markets, 46 restaurants, and 35 local future generations of cooks and local In 1997, REAP Food Group was businesses. farmers,” said one of the program’s founded by a diverse group of aca- chefs. demics, elected officials and citizens FARM TO SCHOOL who were concerned about food REAP’s Farm to School program FARM TO BUSINESS issues and interested in fostering a brings fresh, local food to children, In 2007, REAP started the Buy strong local, sustainable food environ- establishing reliable markets for local Fresh Buy Local program in Southern ment. Since then, REAP has grown farms using sustainable agriculture Wisconsin to facilitate stronger connec- from a volunteer-led organization to a practices, and providing hands-on tions between farmers and local chefs staff of six. REAP’s Farm to School, education in Madison classrooms. and business owners. The Buy Fresh Farm to Business and Farm Fresh Transforming school lunch is a slow Buy Local program rewards chefs and Atlas programs are helping more and challenging business, especially businesses who support local farmers. A big kick-off to this work will local food reach schools, restaurants, in a centralized kitchen system cre- The 46 restaurant partners, four retail take place in October, when REAP healthcare facilities, and individual ated to decrease costs and by de- partners, and six institutions supported will help MMSD celebrate Farm to consumers throughout Southern Wis- fault pull kitchens out of individual School month. consin. schools. But REAP is finally break- “REAP has really been there to support change,” says MMSD Food and Nutrition Director Steve Youngbauer. “They’ve been a great partner with everything from edu- cating kids, talking with principals and teachers. They’ve been a very positive force in the district.” Supporting and fostering rela- tionships with local farmers is key. “Farm to School starts at the farm,” says Chris Blakeney of Amazing Grace Family Farm. “There is a very short amount of time between picking and eating, which means there is a much more robust flavor to the produce. It only travels a hundred miles versus thousands of miles.” At a garden bar installation assembly this spring at Lindbergh A student in the Chef in the Class- Elementary School on the north side A Farm to School field trip to Snug Haven Farm in 2008. room program at Sherman Middle of Madison, kids literally cheered School places kale chips on a baking for Snug Haven’s frost-sweetened sheet. FARM FRESH ATLAS ing through, and in 2015 it formed spinach. In 2002, REAP’s first Farm Fresh an official partnership with the Every year, over a thousand over 300 local farms in 2015 with Atlas was published with 50 farms Madison Metropolitan School District Madison students receive REAP’s millions of dollars of purchases go- and 11 farmers’ markets. Over the (MMSD) called the “MMSD Farm farm to school lessons in sustain- ing straight to the local farming com- years, REAP facilitated the creation to School Project: Great Food, Great ability, nutrition and agriculture. munity. With the help of REAP, UW of Atlases in five regions throughout Schools.” They learn about the nutrient cycle, Health officially committed to a local the state of Wisconsin. Today, Wis- “My dream is that kids eat lo- plant parts, composting and get to and sustainable food purchasing policy, consin’s Farm Fresh Atlases reach cal vegetables every day at school hold an “alien head” (giant kohlra- transforming how it sources food for over 395,000 consumers throughout and know how and where they are bi) before biting into local kohlrabi patient and staff meals. the state and serve as an important grown,” REAP’s Farm to School sticks. “We purchase locally because, like link between residents, visitors and Director Natasha Smith says. In 2015, REAP also offers Chef in the REAP, we are passionate about build- sources of local food. 55,620 pounds of Classroom programs at Sherman ing a local food economy and infra- “Markets for local food reached Middle School and East High structure,” says Chef Patrick DePula of sustainably produced 25,000 Madison stu- Schools where students get hands- Salvatore’s Tomato Pies. “The staff at crops such as ber- dents. REAP helped ries, maple syrup the district purchase and other fresh fruit new slicing and and vegetables are peeling equipment not well developed this summer, with in this region. From the goal of serving our experience, the 100,000 pounds of Farm Fresh Atlas local food via school has served as the lunches and REAP’s primary point of weekly snack pro- access to local food gram during the for many consumers, 2016-17 school year.
Willy Street Co-op Reader, SEPTEMBER 2016 11 REAP have been incredibly helpful and cheeses to REAP. RP’s owner Pe- and local products with a multi-faceted hoods.” connecting us with this community.” ter Robertson says donating to REAP message, in a way that I hope gains a To support REAP’s work, sign Several producers and restaurants shows their sustained commitment lot of ground,” says Robertson. Look up for the bi-weekly e-newsletter at have made lasting commitments to to investing in the local food system for RP’s ravioli in the freezer section reapfoodgroup.org. REAP is always REAP over the past few years. RP’s and hopes other companies will join of Willy Street Co-op. in need of volunteers, interns, and Pasta donates 5% of sales from frozen them. “This is about continuing to Businesses interested in supporting dedicated local food ambassadors. ravioli stuffed with local vegetables create great awareness about farmers REAP through a product percentage “We want to thank all of the donation or other partnership should contact Anna Strand at 608-310-7834 or [email protected]. As REAP celebrates its 20th anni- versary in 2017, it reflects on the trials and successes of the farm to school and farm to plate movements in South- ern Wisconsin. What will the next 20 years look like? “Food is a basic right,” says REAP’s Executive Director Miriam Students in the Chef in the Class- Grunes. “We hope that more commu- room program at Sherman Middle nity members, no matter where they School make kale chips with Kids Chef Lily Kilfoy. live, work or play, can experience the taste of fresh, local foods. We have people, organizations, farms, restau- worked hard to reach kids and help rants, businesses and others who have them develop healthy eating habits. As supported us for the past 19 years,” we move forward, we are committed says Grunes. “As we continue to fight to addressing access and equity issues for a healthful, sustainable and just Students in the Chef in the Classroom program at Sherman Middle School along the spectrum of the food sys- local food system, we need to con- get to taste the kale chips and crispy green beans made during a class. tem—from the farm to our neighbor- tinue to work as a community.”
Every Thursday, we have a sale on one STORES CLOSING product from our Meat Department. We like to call it EARLY AT 7:30PM ON LABOR DAY, MONDAY, SEPTEMBER 5TH
Check Facebook, Twitter, or the Meat department counter for that week’s sale. Quantities limited and for Willy Street Co-op Owners only.
Grass Fed Beef No Hormones or Antibiotics
608-513-0260 weberpastures.net
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12 Willy Street Co-op Reader, SEPTEMBER 2016 deals september Our weekly Owner Rewards specials are listed in an in-store flyer, on our website or be available by email. We are doing this to be able to be more flexible with our sales and offer better sale pricing. For more information, including how to sign up for the email flyer, see willystreet.coop/Owner-Rewards. Health & Wellness co-op deals: Aug 31–Sept 20
ACURE ALBA BOTANICA TERA’SWHEY shampoo or shave cream rbgh-free conditioner All Kinds on Sale! whey powder All Kinds on Sale! Bourbon Vanilla, Dark Chocolate $ .49/tx .99 /tx 4 $ .99 /tx $7 8 oz • was $6.49/tx 23 12 oz • was $9.99/tx 24 oz • was $34.49/tx
DR. BRONNER’S NORDIC NATURALS MYCHELLE liquid castile soap nordic berries fruit enzyme All Kinds on Sale! multivitamin scrub .99 /tx .99 /tx .99 /tx $6 $19 $14 16 oz • was $9.99/tx 120 pc • was $23.99/tx 2.3 oz • was $17.99/tx
CANNAVEST COUNTRY LIFE ALACER plusCBD 100mg lysine 1,000mg emergen-c All Kinds on Sale! 1,000mg sprays .99 /tx All Kinds on Sale! $8 $ .99 /tx .99 /tx 100 tab • was $14.49tx 9 $15 30 pc • was $11.99/tx 1 oz • was $18.99/tx
Health & Wellness co-op deals: Sept 21–Oct 4
THAYERS ORGANIC INDIA GARDEN OF LIFE original organic psyllium raw fit witch hazel husk All Kinds on Sale! Alcohol Free w/Aloe Vera .99 .99 /tx $10 /tx $29 .99 /tx 443-600gm • was $35.39-35.49/tx $6 12 oz • was $17.49/tx 12 oz • was $9.29/tx
ECODENT KISS MY FACE SPECTRUM original mint pure olive oil fish oil soap 1,000mg toothpowder All Kinds on Sale! Flouride-Free .99 /tx .39/tx 2 for $5 $9 $4 8 oz/ea • was 2 for $7.58 100 cap • was $11.99/tx 2 oz • was $7.29/tx
RAINBOW LIGHT HERBAN COWBOY BOIRON women’s or deodorant oscillococcinum men’s one All Kinds on Sale! multivitamin $ .99 /tx .99/tx 9 .99 /tx $4 6 pc • was $16.99/tx $22 2.8 oz • was $8.29/tx 90 tab • was $26.99/tx
All Specials Subject to Availability. Sales Quantities Limited. deals co-op deals: August 31–September 20
WALLABY SUNSHINE BURGER BIONATURAE organic veggie burgers fruit spread All Kinds on Sale! All Kinds on Sale! lowfat yogurt .69 .99 All Kinds on Sale! $3 $2 5 for $5 8 oz • was $4.79-4.99 9 oz • was $3.99-4.79 6 oz/ea • was 5 for $6.45
ORGANIC VALLEY MAYA KAIMAL KEVITA soymilk simmer sauce probiotic drink Original, Vanilla, Chocolate, Unsweetened All Kinds on Sale! All Kinds on Sale! .79 .29 .29/tx $2 $4 $2 15.2 oz • was $2.79/tx 64 oz • was $3.49 12.5 oz • was $5.29
ALMOND DREAM LUNA & LARRY’S EARTH BALANCE yogurt COCONUT BLISS vegan mac All Kinds on Sale! coconut milk & cheese 4 for $5 bars Cheddar, White Cheddar Dark Chocolate, Naked, 6 oz/ea • was 4 for $7.16 .19 Salted Caramel Chocolate $2 .39 6 oz • was $2.99 $4 9-12 oz • was $5.79
LOTUS FOODS AMY’S WONDERFULLY ramen frozen RAW Forbidden Rice Miso, Jade Pearl Rice margherita coconut .29 pizza macaroons $1 .99 All Kinds on Sale! 2.8 oz • was $1.99 $6 .99 11 oz • was $8.29 $5 6.2 oz • was $7.99
KIND HI BALL TOFURKY healthy grains sparkling deli slices clusters energy water All Kinds on Sale! All Kinds on Sale! All Kinds on Sale! .49 .39 .29 $2 $4 $2 5.5 oz • was $2.99 11 oz • was $5.79 16 oz • was $2.79
ALDEN’S GOODPOP MARY’S GONE ORGANIC fruit pops CRACKERS organic All Kinds on Sale! gluten-free ice cream .99 crackers All Kinds on Sale! $3 All Kinds on Sale! .39 11 oz • was $4.99 .69 $6 $3 48 oz • was $8.49 5.5-6.5 oz • was $5.29
The specials on this page are valid August 31–September 20 All Specials Subject to Availability. Sales Quantities Limited. deals co-op deals: September 21–October 4
BROWN COW GLUTINO WESTBRAE cream top toaster pastries NATURAL yogurt All Kinds on Sale! organic beans All Kinds on Sale! .29 All Kinds on Sale! $4 FOR $ .75 5 4 9.17-10.9 oz • was $5.79 $1 6 oz/ea • was 5 for $4.95 15 oz • was $2.79
CASCADIAN FARM UDI’S SANTA CRUZ frozen fruit gluten-free organic juice All Kinds on Sale! cookies Concord Grape, Orange Mango, Chocolate Chip Pecan, Salted Carmel Cashew Cranberry Nectar 2 FOR $6 .99 .39 8-10 oz/ea • was 2 for $7.98-8.98 $3 $3 9.17 oz • was $5.29 32 oz • was $4.79
PACIFIC HOPE GARDEN OF EATIN NATURAL FOODS hummus tortilla chips organic broth All Kinds on Sale! Blue Corn, Red Hot Blues, Yellow Corn Chicken, Beef, Vegetable .99 .69 $2 $3 2 FOR $6 8 oz • was $4.29 16 oz • was $5.29 32 oz/ea • was 2 for $7.98-8.98
EPIC JOVIAL DAIYA meat bars brown rice pasta dairy-free All Kinds on Sale! .99 cheese shreds $ Mozzarella, Cheddar $ .29 2 2 12 oz • was $4.29 .49 1.3-1.5 oz • was $2.79 $3 8 oz • was $4.49
NATURE’S PATH SEVENTH ZEVIA frozen waffles GENERATION diet soda All Kinds on Sale! 6-packs fabric softener All Kinds on Sale! .39 Eucalyptus and Lavender $2 .39 .99 /tx 7.4-7.5 oz • was $3.49 $4 /tx $3 6-pack • was $4.99/tx 32 oz • was $5.49/tx
MUIR GLEN ORGANIC VALLEY STONYFIELD FARM organic butter quarters oh my yog! pasta sauce Salted, Unsalted All Kinds on Sale! All Kinds on Sale! .99 .99 $4 4 FOR $5 $2 16 oz • was $5.49-6.99 6 oz/ea • was 4 for $7.16 25.5 oz • was $3.99
The specials on this page are valid September 21–October 4 All Specials Subject to Availability. Sales Quantities Limited. SeptemberSeptember isis EatEat LocalLocal MonthMonth atat
How Local Will You Go? Willy Street Co-op All September long we are making it even easier for you to Eat Local. We are highlighting defines “local”“local” local products throughout our stores, adding more sales on local products and inviting more as within 150 local farmers and vendors into our stores to sample their products and answer your miles of the questions about them. We’ll also have giveaways, contests, and recipes for dishes State Capitol using only local ingredients.
Local products will also be on Owner Rewards building or and Co-op Deals sale! See willystreet.coop/ promotions or in-store flyers. You can sign up anywhere to receive Owner Rewards sale flyers each week - see willystreet.coop/Owner-Rewards in Wisconsin. for more information. Local foods tastings (dates and times vary by store) Heirloom Tomato Tasting - week of Aug 29 Flash Sales We’ll offer Flash Sales all day every Local Honey Tasting - week of Sept. 5 Friday in September on items through- Local Cheddar Challenge - week of Sept. 12 out the store. See Facebook, willystreet.coop or in-store signage Local Kale Tasting - week of Sept. 19 for details. Flash Sales pricing for Willy Street Co-op Owners only. Local Maple Syrup Challenge: match the syrup to its grade - week of Sept. 26
Our Three Levels of Local
100% LOCAL: ESSENTIALLY LOCAL: LOCALLY PREPARED: Grown (ex. produce, At least 50% of the There may be ingredients meat, eggs), raised ingredients are grown grown elsewhere, but this in the state of Wisconsin, or raised in the state of food was processed or or within 150 miles of Wisconsin, or within assembled by a local the Capitol building in 150 miles of the Capitol company in Madison. Madison. Completely building in Madison. Completely and truly and truly local. local.
16 Willy Street Co-op Reader, SEPTEMBER 2016 WYMAN’S OF MAINE TROPICAL COCONUT BLEND The first in the industry to offer individual quick-frozen coconut in a fruit blend. Also featuring pineapple, strawberry and mango, this frozen fruit blend is ready for your imagination to create delicious concoctions. Available at East and West. FIELD DAY ORGANIC WILDLIFE FRIENDS VANILLA COOKIES No high fructose corn syrup, artificial colors or NEWEW flavors in these cute animal-shaped cookies. Avail- N able at East and West. NATURE’S GATE JASMINE + KOMBUCHA SHINE ENHANCING SHAMPOO AND CONDITIONER Get shiny with this new shampoo! Utilizing ingredi- ents such as kale and kombucha, this shampoo is great for normal hair. It’s also vegan, gluten-free and soy-free. Available at Willy East, West and North. OM BEAUTY A blend of organic mushrooms with naturally occurring biotin and antioxi- dants that support the growth and strength of hair, skin and nails. Available at Willy East, West and North. COOLHAUS ICE CREAM SANDWICHES This line of ice cream began as a food truck in Los Angeles, and now has expanded to two storefronts and national distribution. Started by two women with backgrounds in the design and real estate fields, these sand- wiches are truly works of “Farchitecture”—that’s Food + Architecture. Flavors available at the Co-op are: Chocolate Chip Cookie Sandwich, ACURE MARULA + Double Chocolate Mint Sandwich, Snickerdoodle Caramel Sandwich. ARGAN DRY OIL Available at Willy East and West. BODY SPRAY Enjoy easy application FIELD DAY ORGANIC of nourishing oils! Absorbs OLIVE OIL SPRAY quickly and smells amaz- 100% extra virgin olive oil in a conve- ing. Try all three scents— nient spray application without CFCs or pro- Rose, Citrus Ginger and pellants. Available at Willy East and West. Coconut. Available at Willy East, West and NUTIVA ORGANIC BUTTERY North. COCONUT OIL I almost can’t believe it’s vegan—that butter flavor, that is. Sourced from “pure certified organic non-GMO plants including sunflower, coconut and mint,” this butter al- ternative sure tastes like the real thing. Use it in baking, sautéing (low to medium heat), on AMAZING GRASS DETOX popcorn, or as a spread on bread or waffles. AND DIGEST GREENFOOD Available at Willy East, West and North. A blend of alkalizing greens and herbs known for supporting daily elimi- nation to help you feel amazing everyday. Available at Willy East, West and North.
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CALL FOR A FREE ESTIMATE: 608-513-8244 Independent and family owned since 2006 All new customers receive a Willy Street Co-Op gift card!
Willy Street Co-op Reader, SEPTEMBER 2016 17 Cooking National Dishes by Charity Bingham, Newsletter Writer
eptember—Eat Local Month acquainted with soul food. Soul food Cooking Local, Cooking Fresh by stove-top or microwave reheating for at Willy Street Co-op—pro- is a term used to describe traditional Emeril Lagasse another delicious combination of your vides the perfect backdrop African-American, typically South- 3 cups water choosing. for reflection on some of the ern, cuisine. This genre of culinary 3 cups whole milk OR water OR Smothered Shrimp & Andouille S tradition is richly steeped in his- alternative milk important issues facing our collec- over Stone-Ground Grits tive community. Two pressing issues tory and local, seasonally available 1 teaspoon salt Adapted from Farm to Fork: Cook- are food insecurity and community ingredients. Soul food came about 1/2 teaspoon freshly ground white ing Local, Cooking Fresh by Emeril solidarity. These should be at the as a means to ensure that field slaves pepper Lagasse forefront of our minds, as a coopera- had sufficient nutrients to perform 2 Tbs. butter 1 Tbs. olive oil tive organization with a community strenuous manual labor without using 3/4 cup stone ground grits 2 Tbs. butter focus. Together we can affect change ingredients meant for “the big house.” 8 oz. white cheddar cheese grated 3 lb. large (21-25 count) head on in our community through sharing Thus, soul food is typically high in (about 2 cups) shrimp, peeled and deveined (heads meals and sharing stories. With that caloric density and is often meat Directions: Combine the water, and shells reserved for making in mind, we’ll explore some national protein-heavy. milk, salt, pepper, and 1 Tbs. of the stock) dishes common to local Madison One of my favorite dishes that can butter in a medium saucepan. Bring 1 Tbs. sweet paprika communities. We’ll create dishes be prepared with or without animal to a boil over medium heat. Whisk in 1 1/2 tsp. salt featuring delicious local and seasonal products is grits. Grits are a tradi- the grits. Cook and stir frequently, for 1/4 tsp. cayenne pepper ingredients with a focus on Madison’s tional Southern dish made of stone 1 1/4 to 1 1/2 hours, until they are 6 ounces andouille or other smoked diverse culinary offerings. ground hominy corn that’s been la- creamy and tender throughout. (Stir sausage, cut into small dice (about Madison is a city rich in culinary boriously ground but leaves the outer often so that the grits do not stick to 1 cup) diversity and personal food nar- germ coating intact. The possible the bottom of the pan. Add hot water 1 cup diced onions (small dice) ratives. No matter where you are variations on grits are limitless, from as needed to thin them out until they 1 Tbs. minced garlic or where you’re from, food brings garlic, cheese, and scallions, to sugar reach the desired consistency.) 2 Tbs. minced shallot people together. My personal food and butter. The one thing to note Remove the pan from the heat. 1 Tbs. minced green onion bottoms narrative consists of a hodgepodge of about deciding to prepare traditional Stir in remaining Tbs. of butter and (white part) the cultures I’ve experienced and be- grits is that it is a slow process. There the cheese. Serve immediately. Serves 2 cups chopped vine-ripened toma- gins in the American South. Growing are quick-cooking grits and instant 4. toes up, meals in my family were always cooking grits in addition to standard For a savory meat addition, the 1 cup shrimp stock, chicken stock, or a grand production. Children and grits. As far as I’m concerned, tradi- options are again, limitless. Grits are vegetable stock adults alike participated in acquiring tional, slow-cooking grits are heads often paired with shrimp, fried cat- 1/3 cup sour cream ingredients, meal prep, setting the and tails above the other options in fish, sausage, and various other rich 2 Tbs. minced green onion tops table, cooking, and cleanup. It was flavor. Slow-cooking grits are well options. This recipe calls for shrimp (green part) a consistent part of everyday life. It worth the effort and the wait. Try the and andouille sausage but can handle Creamy Stone-Ground Grits made sitting down over the completed savory recipe below and see if you any substitute you throw at it, includ- 2 Tbs. chopped fresh parsley leaves meal together a cooperative labor of and your family agree. ing tofu or tempeh. Enjoy with what- Directions: Place a 12-inch sauté love. Now, more than ever, I realize Creamy Stone-Ground Grits ever additions or subtractions you pan over medium-high heat. Add the the importance of being involved in Adapted from Farm to Fork: like and save any leftover for simple olive oil. After oil is hot, add 1 Tbs. all aspects of the food of the butter to the pan. supply chain. It’s a Season the shrimp with the means to connect with paprika, salt, and cayenne. and truly understand the Add to the pan and sear amount of coordination them for 1 1/2 minutes per that goes into obtaining side. Put the shrimp on a the food that sustains plate and set it aside. us. That sensational Add the remaining but- connection to food and ter to the sauté pan. Add community can’t be the Andouille when the replaced, but it can be butter has melted. Cook, learned and shared. With stirring often, until the that in mind, I’m sharing andouille is crispy. Add some dishes that helped the onions and sauté for shaped my personal food 2 minutes, stirring often. narrative, in the hopes Add the garlic, shallot, and that you’ll share some of green onion bottoms, and your own in your com- cook for 1 minute. Add the munity. tomatoes and cook for 1 SOUL FOOD minute. Turn heat up high and add the shrimp stock, After spending any and cook, stirring occa- amount of time in the sionally, until most of the American South, most liquid has evaporated. Add people become quickly the sour cream and stir to
18 Willy Street Co-op Reader, SEPTEMBER 2016 combine. Whisk the peanut butter and 2 Directions: Add enough water to flour onto your work surface. Fold shrimp into the sauce in the Tbs. of the coconut milk in a small a saucepan to cover the bottom of the **** It’s important that they feel sauté pan. Cook until they are cooked bowl until blended and then whisk pan and bring to a boil. slightly over cooked from your through and hot. Stir in the green on- it into the garlic mixture. Stir in the Add tapioca flour to a bowl, desired texture. This is because ion tops. Spoon the shrimp and sauce fish and remaining coconut milk and (ideally stainless steel or glass). the pearls will firm up as they get over the hot grits, garnish with the simmer until the fish layers separate Have your measuring implement in cooler. Generally, your pearls will parsley, and serve while hot. Makes 4 when prodded with a fork, about 2 hand. Fill it with the water on the be done when you see air bubbles entrée servings or 6 appetizer serv- minutes. Stir in fish sauce, basil, mint boil and immediately add it to the throughout the whole ball. ings. and cilantro and simmer 2 minutes. flour. Quickly mix it together with Add salt and pepper to taste. Serve a spoon until it starts to form a ball. MEXICAN CUISINE HMONG CUISINE immediately, with rice if desired. **Continue mixing and kneading Madison’s Mexican culinary Another sensational culinary style Makes 4-6 servings. with your hands until it reaches a options are extensive, and for good that Madison has to offer is Hmong For a sweet sensation, one that is play-doh like consistency. reason. On a hot summer night, cuisine. Many Hmong clans came to often enjoyed in neighboring Minne- Add the brown sugar to the boil- there’s nothing like a cool glass of Madison after the Vietnam War. Dur- sota’s Hmongtown Marketplace, my ing water, stirring until it is dissolved. spiced horchata, or rice milk. This ing the war, the CIA recruited Hmong go-to is bubble tea. Also known as Set about a quarter of this aside in a delicious drink varies in flavor and citizens to the U.S. army in secrecy. boba tea, this sweet treat can be made separate bowl and allow them to cool name, based on region and histori- Many were pilots themselves or were with numerous variations, with the in the fridge. This will be used for our cal lore. The recipe we’ll be using is responsible for saving the lives of common theme being tea and milk. pearls once cooked. decidedly inspired by the Mexican American pilots who were shot down Bubble tea has become a popular Form your dough into balls that variety, but can be made with any over Laos. After the U.S. pulled out offering at Asian fusion restaurants are slightly larger than a pea, about variations you prefer. One story of its of the war, we left the country and and juice bars. There are slight differ- 5mm thick. origin claims that when Spanish Con- we left those citizens living under the ences between typical bubble milk tea ***Roll the balls until they form a quistador James I of Aragon visited rule of the same Communist forces and Hmong-style bubble tea. There relatively uniform ball shape. the town Alboraria and sampled the they had been fighting on behalf of typically isn’t a sweet fruit mixed Keep going until you use up all of sweet nectar for the first time, he pro- the U.S. Many families had no choice with milk in traditional Hmong-style your mix. Add the balls to the boiling claimed “Açò és or, xata!” (“That’s but to flee, some on foot. Years later, bubble tea. Blended fruit or juice may water and sugar. They will sink, then gold, darling!”). This is just one of some of those clans were relocated to be added, but the flavor profile is rise and puff up. the many legendary tales of the ori- the U.S. and France. For this reason, distinctly different. This recipe blends Check the pearls at regular inter- gins of this delicious beverage. When Madison and Minnesota both have the traditional and the new with avo- vals, around every 5 minutes. Contin- the drink was introduced to Mexico, thriving Hmong and Laotian commu- cado as the base fruit and the unlikely uously stir the pearls, especially when it became its own unique tradition. nities. Not surprisingly, this culinary hero of the drink. Fortunately, it still cooking in sugar, as it will thicken The version we’ll prepare has the sig- style draws from many other national imparts the delicious sweetness one and you’ll lose water content. nature Ceylon cinnamon that makes dishes and can be made to suit any might expect from bubble tea. Enjoy ****Once they’re cooked a bit it even more delectable and specific dietary preferences. Traditionally, the this sweet and savory mélange with longer than to your pref- to Mexican tradition. Horchata is best focus is on fresh and flavorful ingre- homemade tapioca pearls, or bubbles, erence, spoon them into served chilled and in good company. dients and we won’t stray far from your reserved sugar or with store bought pearls, depend- Mexican Style Horchata that in our cooking. The soup that syrup, place them in ing on your timeline. Either way, Adapted from Noshon.it we’ll learn to prepare can be made you’ll need a pretty big straw. Be the fridge and allow 6 Tbs. uncooked, long-grain white with or without meat, simply substi- sure to monitor children as they drink them to cool. rice tute meat for tofu, tempeh, or extra because these slippery bubbles can be vegetables. Either way, I recommend a choking hazard. enjoying the soup with vibrant sticky Notes: forbidden rice and with a friend. Avocado Bubble Tea *The Adapted from Food.com water Laotian Catfish Soup 1 large ripe Haas avocado, mashed or needs Adapted from the New York Times thinly sliced to be Cooking 1 cup tea (typically green or black boiling 1 1/2 lb. catfish fillets work well) be- 12 garlic cloves, peeled and finely 6 ice cubes cause chopped 1 Tbs. honey OR simple syrup OR it won’t 3 to 4 Thai chilies, seeded and finely mashed banana form the chopped (optional) 2 Tbs. sweetened condensed milk OR right consis- 1 4-inch piece fresh lemongrass, coconut milk tency with just thinly sliced 1/4 cup whole milk OR vanilla soy hot or cold 1/4 fresh mint OR almond milk (more, if needed) water. It will 2 shallots, peeled and finely chopped 1/4 cup pearl tapioca (recipe to follow just turn into 2 Tbs. peanut or vegetable oil or purchased) a shapeless 1 quart chicken broth or vegetable Directions: Prepare tapioca ac- sloppy mess broth cording to package directions or at **Tapioca flour is 2 Tbs. fresh lime juice home in advance, set aside. gluten-free, so 1/4 cup smooth peanut butter Add avocado, cooled tea, ice there’s no way 1 can (about 14 ounces) unsweet- cubes, honey OR simple syrup OR you’ll over work ened coconut milk mashed banana, condensed milk OR the dough—it’s 6 Tbs. fish sauce coconut milk, whole milk OR vanilla fun and non- 2 Tbs. finely chopped fresh basil soy OR almond milk to blender or toxic, so once it’s leaves food processor. Cover and blend until cool, little ones 2 Tbs. finely chopped fresh cilantro smooth. Add more milk or ice if too may enjoy get- 1 tsp. salt (more, if desired) thick. ting involved. You 1 tsp. crushed peppercorn In a chilled glass, put the tapioca can also add food Cooked jasmine rice or forbidden/ at the bottom and pour the blended tea coloring during the sticky purple rice (optional) over it. Enjoy through a wide straw. kneading process, if Directions: Cut the catfish fillets Makes approximately 4-6 servings. desired. into strips about 1 inch long by 1/2 ***If your dough inch wide. Cover with plastic wrap Tapioca Pearls starts to feel dry and refrigerate. Adapted from Instructables.com or “crusty” on the Sauté the garlic, chilies, lemon- 3 Tbs. tapioca flour outside simply knead grass and shallots in the oil in a deep 1-3 Tbs. BOILING* water (enough to it until it feels smooth skillet over medium heat until very cover the bottom of the pan com- and slightly sticky to fragrant. Add the chicken or vegeta- pletely) the touch. If the dough ble broth and the lime juice. Heat the 3 additional cups water feels too sticky to work mixture to a slow simmer. 1 cup brown sugar with sprinkle a little tapioca
Willy Street Co-op Reader, SEPTEMBER 2016 19 1 tsp. ground Ceylon cinnamon dish’s flavor profile if you have 1 dash ground cloves any doubts. 1 1/4 tsp. vanilla extract 2. Oral Tradition in Cook- 1/4 tsp. salt ing: Cooking with friends and 1/4 cup evaporated milk or coco- family is a great way to share nut milk your new knowledge about these 1/4 cup sweetened condensed culinary styles and to learn from milk or coconut cream others. Oral tradition is a large 1/2 cup sugar part of how recipes and cooking 5 cups water techniques are passed on. This Directions: Let the rice soak is especially true for these types in water to soften for at least 3 of cooking that have come to be hours and up to 24 hours. staples here because of people Add all other ingredients sharing and teaching their reci- with rice and water to blender. pes with loved ones. Collabora- Blend mixture until it’s com- tion is a key concept in cooking. pletely smooth and there are no 3. Tradition is Great: Innova- rice pieces. Check for consis- tion is Great: Tradition is the tency and flavor, and adjust as foundation of these styles, so needed. understanding them is a great Stir before drinking, and way to learn how to innovate in enjoy! Servings vary, 4-6. the kitchen. Don’t be afraid to On the savory side, rice and bean per, diced and pepper. play around, try new things, and variations are innumerable. While rice 2 garlic cloves, finely chopped Add tomato paste, cook for 1 to fuse concepts together. You may and beans are staple foods throughout 1/4 tsp. chili powder 2 minutes. Add chicken stock and find that you’ve created a new dish many countries and cultures, they are 1/2 tsp. kosher or fine sea salt beans. Bring to a boil and reduce heat of your own that is equally worth mainstays in the Mexican culinary 1/2 tsp. coarse ground peppercorn to low. Cover and simmer for 15 to sharing. style of cooking. They can be added 2 Tbs. fresh chopped oregano 20 minutes. Remove from heat, add 4. Have Fun: Cooking should be en- to any entrée as a side or served as the 2 Tbs. fresh chopped cilantro cilantro and oregano. Keep covered, joyable, and while it can be tedious, meal’s main attraction. Rice provides 1 tsp. cumin and let stand for at least 5 minutes. the fruits of your labor are usually energy in the form of carbohydrates 1 tsp. dried oregano Fluff with fork. Makes 4 servings. well worth the effort. If you en- and beans provide an efficient deliv- 2 tsp. paprika joyed cooking these dishes, chances ery of protein. It’s no wonder these 1 cup basmati rice TIPS & TRICKS are you’ll enjoy eating and sharing two dishes are prevalent throughout 2 Tbs. tomato paste Now that we’ve tried our hand at them. many culinary styles. In this recipe 1 (14-ounce) can pinto OR black making these national dishes, the next These national dishes, from com- we’ll combine the two to make arroz beans, rinsed and drained step is to go forth and share. Here munities right here in Madison, are rojo, or red rice. This rice dish is a 2 cups chicken stock or vegetable are some handy tips when preparing, just a small sampling of what makes delicious addition to any meal plan, stock sharing, and enjoying these dishes: up the melting pot, for which the U.S. desde el desayuno hasta la cena, from Directions: In a medium sauce- 1. Each Palate is Unique: Many of is known. Sharing your own food nar- breakfast to dinner. pan, heat olive oil over medium-high these dishes vary based on personal rative and listening to those of others heat. Add onion, poblano pepper and preference. So, try not to get too in your community is one way for Arroz Rojo Mexicano garlic, sauté for 2 to 3 minutes. Add hung up on the logistics and really our community to move closer to the Adapted from cbc.ca rice. Cook, stirring occasionally, until try to cook with your senses. If it salad bowl model in which we con- 2 Tbs. olive oil rice is completely coated in oil, about smells good, that’s a good indicator tentedly co-exist and maybe even rub 1 small onion, diced 2 minutes. Season with cumin, chili for how it will taste, and vice versa. off on each other a bit. Digging into 1 small poblano pepper or green pep- powder, oregano, paprika, and salt Try getting a second opinion on the your own culinary cultural history can
20 Willy Street Co-op Reader, SEPTEMBER 2016 help prepare you to teach others and, at the same time, prime you for learn- WHAT DO YOUR ing from others. With that being said, go, cook, eat, share and be merry. CHIP GIFTS humanNature ACCOMPLISH? nutrition and wellness They help Address your health with personal attention Community Shares of Wisconsin and food-based guidance. NORTHSIDE FARMERS’ and its 66 member nonprofits. MARKET 2016 Katy Wallace, ND RYT “It doesn’t take a science degree to Every Sunday 608-301-9961 know it was time to stop fishing in 8:30am -12:30pm [Tarrant] lake when I saw wastewater 1321 E. Mifflin St, Ste 100 Madison, WI 53703 discharge that was orange and milky.” Runs through October 23 John was one of the local people www.humannaturellc.com who sued the DNR over the pollution FEATURING and—after years of time and expense— Sheila Landsverk, Realtor *Over 30 Local Vendors Bunbury and Associates Realtors *Music and events the ethanol plant that discharged *Food carts zinc, chlorine, and arsenic capped
www.sheilalands.com its drainage pipe. John signed on to Ask a Master Gardener Midwest Environmental Advocates’ 608.445.4891 available 2nd & 4th Sunday With hard work, determination, enthusiasm, each month Petition for Corrective Action to the EPA honesty, and integrity to encourage Wisconsin to comply with WELCOME WILLY the Clean Water Act. STREET CO-OP NORTH!! Nuestro Mundo Inc. funds an after-school boys’ running club not only to encourage activity AT NORTHSIDE but to promote discussions
-First joined Willy St Co-op in 1976- TOWNCENTER about teamwork, emotional growth, empowerment, On the corner of anger management, positive Northport Drive & North Sherman Avenue competition, nutrition, and Located on the other side positive role models. The good of the parking lot from news: the kids love it! Willy North!
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Willy Street Co-op Reader, SEPTEMBER 2016 21 RECIPES AND DRINK RECOMMENDATIONS
Take 10% off recommended beverages… Just show your Willy Street Co-op Owner card at Star Liquor!
Chicken Kebabs with Garlic Sauce Grilled Japanese Eggplant with Fresh Tomato Sauce Adapted from www.food52.com. This is quite the meal: grilled chicken, vegetables and chunks of hal- Adapted from www.abc.go.com. loumi cheese, served with warm pita or naan and an amazing, creamy garlic This is a simple dish that’s a great way to use some of summer’s best sauce. produce. Try it at your next cookout. 1 cup plain, Greek-style yogurt 5 Tbs. Olive oil, divided 3 cloves finely minced garlic, plus 6 cloves, divided 1 small onion, chopped 1 Tbs. Tomato paste 3 cloves garlic, minced 3 Tbs. Lemon juice, plus 4 tablespoons, divided 5 tomatoes, large, cored and chopped 1/2 Tbs. Za’atar Salt 1/2 c. olive oil Pepper 1/2 tsp. Salt 4 Japanese eggplants, sliced lengthwise in half 1/4 tsp. Ground coriander 1 c. whole milk ricotta 1/8 tsp. Smoked paprika 1 bunch fresh basil, torn 1 lb. boneless, skinless chicken breasts or thighs, cut into medium chunks Directions: Heat 2 tablespoons of olive oil in a medium saucepan over 1 large egg white medium heat. Add the onion and garlic, and cook, stirring frequently, until 2/3 c. sunflower or canola oil golden. Add the tomatoes and reduce heat to low. Simmer for about 20 min- Small bowl ice water utes, until the tomatoes begin to break down, and some liquid has reduced. Up to 1/2 c. mayonnaise Season with salt and pepper and set aside. 12 button or crimini mushrooms Preheat grill to medium-high heat. 2 red peppers, each sliced into 8 square pieces Sprinkle the eggplant with salt and pepper, and drizzle with 3 table- 1 red onion, sliced into large chunks spoons of the olive oil. Grill for 10-15 minutes, until the skin is charred and 2 zucchini, sliced into large chunks the eggplant is tender. 2 6-oz. packages halloumi cheese, sliced into large chunks To serve, spoon tomato sauce on top of the eggplant halves, then top 2 lemons, sliced into rounds with ricotta and fresh basil. Enjoy! 4 large servings 4 rounds pita bread or naan, warm Star Recommends: Boscarelli Prugnollo Rosso di Montepulciano— 1 bunch fresh thyme, minced From the winemaker “Our Prugnolo is a wine in which we try to Directions: In a large bowl, combine the yogurt, 3 cloves minced gar- enhance the freshness of the fruity notes of Sangiovese combined lic, tomato paste, 3 tablespoons lemon juice, za’atar, olive oil, salt, cori- with spicing from the Mammolo variety. It is produced by selecting ander, and paprika. Fold in the chicken pieces, and toss to coat. Cover the grapes from young vines with the richest perfumes and less-mature bowl with plastic wrap and refrigerate overnight, until ready to grill. structure. In search of pleasure, we are careful not to fall into banal- Place the remaining 6 cloves of garlic, a pinch of salt, and 2 tablespoons ity.” of the remaining lemon juice in the pitcher of a blender. Blend on high to mince the garlic, then, while the blender is running, add the egg white. With the motor still running, drizzle in half of the sunflower or canola oil in a slow stream. Switch the blender to slow, then slowly drizzle in the remaining 2 tablespoons of lemon juice, then the last of the oil. With the Sautéed Pears with Thyme and Vanilla Ice blender still on, add 1 to 2 tablespoons of ice water. The sauce should be Cream the consistency of a light mayonnaise. Taste, and add salt if needed. If it’s too garlicky, fold in up to 1/2 cup of mayonnaise. Transfer to a bowl and Adapted from www.blue-kitchen.com. refrigerate. This is a simple and casual dessert that would be as nice for company Preheat grill to medium-high. as it would after a weeknight dinner. It’s very easily doubled (or tripled). Place the mushrooms, peppers, onion, zucchini, halloumi cheese, and 1 Tbs. Butter lemon slices in a large bowl. Drizzle with some olive oil and season with 1 ripe, but still firm, pear salt and pepper. Toss to combine. Skewer the vegetables and cheese onto 2 Tbs. Fresh thyme leaves, divided metal or wooden skewers (if you use wooden ones, soak in water for 10 Vanilla ice cream minutes before this step). Zest of 1/2 lemon Skewer the marinated chicken on separate skewers, as you did the veg- Directions: Melt the butter in a large nonstick skillet over medium- etables. Sprinkle with salt and pepper. low heat. As the butter is melting, slice the pear into 4 quarters. Add the Grill the skewers until the vegetables are nicely charred and tender, pears to the skillet and sauté, turning occasionally, for 6-8 minutes, until and the chicken is opaque in the center, and reads 165 F for dark meat, and lightly golden-brown. Halfway through the cooking time, sprinkle with 160F for white meat. Keep covered as you cook to keep warm. half of the fresh thyme. Serve with warm pita, with the garlic sauce ladled on top. Sprinkle with Serve in shallow bowls, with scoops of vanilla ice cream, sprinkled fresh thyme. with lemon zest and the remaining thyme leaves. Serves 2. Serves 4. Star Recommends: Cour-Cheverney Cuvée Renaissance Mollueax— Star Recommends: Ponzi Pinot Gris—Adam recently traveled to the Cuvée Renaissance is a special cuvée of Romorantin made only in Willamette Valley and though the region is best known for its Pinot the best vintage years from old vines of between 50-80 years. The Noir it was the white wines of the region that really impressed him. wine is a late harvest, botrytised, off-dry version of Romorantin. Ponzi Pinot Gris is noted for aromas of vanilla bean, pear and al- The wine offers zesty citrus flavors, hints of hazelnut and mineral monds, earthy flavors of fresh quince with golden apple sweetness flavors. It finishes with just a touch of fruit to round out the ex- on the finish. perience. This is a truly remarkable wine that seems to combine the best qualities of Chenin Blanc with the mineral steeliness of Melon de Bourgogne.
please drink responsibly.
22 Willy Street Co-op Reader, SEPTEMBER 2016 Hawaiian-style Garlic Shrimp Borlotti Beans with Garlic and Olive Oil
Adapted from www.thedomesticman.com. Adapted from www.bonappetit.com. Yes, you read that right—this calls for 50 cloves of garlic. You will be Serve these hearty, garlicky beans with some good bread and a simple rewarded with shrimp cooked in an intensely aromatic sauce with loads of salad for an easy, people-pleasing, dinner. golden, crispy garlic bits. 2 lb. dried borlotti beans, soaked overnight, drained 2 lbs. Raw shrimp (peeled or tail-on preferred) 3 Roma tomatoes, quartered 50 cloves raw garlic, peeled, coarsely chopped 10 large, unpeeled garlic cloves 1/4 c. white wine 8 large fresh sage leaves 2 Tbs. Olive oil 3/4 c. olive oil, plus more to taste 1/2 tsp. Salt Salt 1/4 tsp. Black pepper Black pepper 3 Tbs. Ghee or clarified butter Directions: Place the beans, tomatoes, garlic, sage, and olive oil in 2 tsp. Lemon juice a medium pot. Add cold water to cover by 1 inch. Bring to a boil over Lemon wedges, to serve medium-high heat, then reduce to medium-low. Partially cover and sim- Directions: In a large resealable plastic bag, combine the shrimp, gar- mer. Add water 3/4 cup at a time to keep the beans fully submerged, and lic, wine, olive oil, salt, and pepper. Set in the refrigerator to marinate for simmer for up to 1 1/2 hours, until the beans are tender. Season with salt 2 hours. (Alternatively, you can combine everything in a covered casserole and pepper, and drizzle with more olive oil, if desired. 6 servings dish.) Star Recommends: Tenuta Sassoregale Sangiovese—Its color is a Melt the ghee or clarified butter in a large wok or skillet over medium bright ruby red. On the nose, it is clean and precise, with hints of heat. Strain all the liquid from the marinating shrimp, and pour it into the morello cherries, wild berries and a moderate spiciness. On the skillet with the ghee. Bring to a simmer. In batches, add the shrimp and palate it reveals a full and firm flavor, expressing all its intensity cook until mostly cooked through (mostly pink and opaque). Being careful and elegance. to leave the garlic in the pan, use tongs to transfer the shrimp to a colander that’s placed over a bowl. Repeat until all the shrimp is almost cooked -- you should have lots of garlic and liquid left in the pan. Increase the heat to high, and continue to cook the sauce about 15 min- utes, stirring constantly, until the liquid has evaporated, and the garlic has Oatmeal Pear Muffins turned golden-brown and crispy. Return the shrimp to the pan, and stir-fry, tossing frequently, for about 2 minutes, until fully cooked. Remove from Adapted from www.glutenfreeveganpantry.com. heat and stir in the lemon juice. Serve with rice and lemon wedges. 4 serv- These muffins are light, fluffy and packed with pears, and are gluten- ings and refined-sugar-free and vegan! Star Recommends: Domaine de la Pepiere Muscadet—(Organic) 1 c. oat flour After an early release in January simply labeled as Muscadet (not 1 c. rolled oats Sur Lie), the regular bottling maintains its classic lemony, stony and 1 tsp. Baking soda briny quality. This is a great bottle of Muscadet. 1 1/2 tsp. Baking powder 4 Tbs. Ground flaxseeds 1/2 tsp. Cinnamon 1/2 c. applesauce 1 1/2 c. coconut milk 2 c. chopped pears Spicy Stir-fried Japanese Eggplant and Directions: Preheat oven to 350F. Line or grease 12 muffin tins. Cucumber In a large mixing bowl, whisk together the oat flour, rolled oats, bak- ing soda, baking powder, ground flaxseed, and cinnamon. Fold in the Adapted from www.cooking.nytimes.com. applesauce and coconut milk and stir until just combined, being careful If you’ve never had stir-fried cucumber, you’ll want to give this recipe not to over mix. Gently fold in the pears. Scoop into prepared muffin tins, a try. The still crunchy cucumber pairs perfectly with the tender eggplant. and bake for 25 minutes, until a toothpick inserted into the center of a Serve with steamed white rice. muffin comes out clean. 12 muffins 1 1/2 lbs. Japanese eggplants Star Recommends: Roederer Estate Anderson Valley Brut—Wine Salt Enthusiast 92 pts.“The fruit flavors are apparent, fresh and lively 2 seedless cucumbers in this medium-bodied, beautifully balanced brut. Light pear and 2 Tbs. Rice vinegar pineapple aromas are followed by richer pear and citrus flavors, 1 Tbs. Soy sauce and subtle hints of baking spices, almonds and a nice earthy 1/2 tsp. Sugar touch emerge.” 2 tsp. Toasted sesame oil 2 Tbs. Peanut or canola oil 1 Tbs. Minced ginger 1/4-1/2 tsp. Crushed red pepper flakes, to taste 2 Tbs. Minced scallions Directions: Trim the stems from the eggplants. Slice eggplants in half lengthwise, then slice into 1/4-inch half moons. Sprinkle lightly with salt, then place in a colander to drain. Let sit for 15 minutes, then squeeze out excess liquid, and lay in a single layer on paper towels and blot dry. Trim the ends from the cucumbers. Slice the cucumbers in half length- wise, then slice diagonally into 1/4-inch half moons. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, and sesame oil. Heat a large skillet or wok over high heat, until a drop of water evapo- rates within one second from its surface. Add the peanut or canola oil and turn the pan to coat it. Stir-fry the eggplant for 3-4 minutes, until cooked through. Stir in the ginger and crushed red pepper flakes, and stir-fry for 30 seconds. Stir in the cucumbers and scallions, and stir-fry for just 30 seconds. Pour in the rice vinegar-soy sauce mixture, and continue to stir-fry for 1 more minute. Remove from heat and serve. Serves 2. Star Recommends: Sineann Gruner Veltliner—From Wine Enthusiast 89 pts “This variety is an extreme rarity in the state (WA), with only a small handful of bottlings made. This one offers aromas of herbs, spice and green apple skin that carry through to the palate, which drinks just off dry.”
Willy Street Co-op Reader, SEPTEMBER 2016 23 and they do not put rings in the hogs’ PRODUCER NEWS noses. Grass-Fed Attorneys The Rengers also grow their own GMO-free feed using no-till growing practices, which reduces topsoil loss. They grind wheat, corn, soybeans and other grasses grown on the farm in a custom mix, adding oil and minerals for what the hogs need at each stage of their lives. No antibiotics or animal by- products are ever included. No GMO Nelson Donovan Dan Krause plants are grown anywhere on the farm 100% local-sourced and the pigs provide all the fertilizer they need for the fields. Trusts, Wills, Probate Services When it’s time for the sows to Asset Protection n 1993, Sue and Berkshire, the American Berkshire As- give birth, they’re put in farrowing Veterans Planning Tony Renger sociation requires that each hog have its stalls that are two-thirds times larger Nursing Home Expense Planning bought 10 acres full lineage documented and be able to than factory farm beds with a roll bar Iof land in the prove that they are 100% purebred. attached along one wall to protect the Baraboo hills to Sue and Tony not only raise the best piglets from their mama as she moves start a farm. With possible pigs, but they raise them in the around in the stall. The piglets are their first child on best possible way—outside where they able to run around and in between the In Madison & Oregon, Wisconsin by the way, Tony, can play and be happy, healthy, natural farrowing stalls to socialize. They rest
Ansley the son of a third- pigs. They do this so well that the Ani- on fresh hay, are free to nurse, and are Co-op Members, Organic Wisconsinites, generation hog mal Welfare Institute (AWI) approved never poked or prodded. After they Family Men. Practicing estate planning & Knoch, farmer, and Sue, the them in 2003. AWI is a non-profit leave the farrowing stalls, they get five probate law since 1999. Purchasing granddaughter of organization dedicated to abolishing acres of pasture to run, root, explore FREE EDUCATIONAL WORKSHOPS Assistant a butcher, made a factory farms, supporting high-welfare and play on. OFFERED WEEKLY decision about the family farms, and achieving humane The Rengers have their own US- life they wanted for slaughter for animals raised for food DA-inspected facility in Prairie du Sac Get your affairs in order. Protect your their family. In the ensuing 23 years, (among other goals not related to farm- where all hogs are custom processed assets. Disinherit that special someone. they added two more children to their ing). In order to get approved by the for each customer. Ham and bacon is Call Now family, 70 additional acres to their AWI, farms must allow sows to build smoked with real wood in their own farm, and have become as well known nests and live in social groups; the pigs customer designed and built smokers. 608-268-5751 for their sustainable and humane farm- must be able to express their instinctive Tony and Sue have never pursued ing practices as their delicious Kurbota behaviors, such as rooting, nesting, and an organic certification for their pork, pork. playing. The AWI does not approve of saying they are far more concerned The Rengers raise only 100% pure any factory farming practices, which with being sustainable and humane. Berkshire hogs which are widely con- include continuous confinement of the Their philosophy is that they know sidered to be the Kobe beef of the pork hogs in crates or cages, the use of neck their animals are going to have a short STORES CLOSING world. The National Pork Producers collar and chain restraints, any confine- life but they want them to have a good Council has found that Berkshire pigs ment of piglets, removal of pig tails, or life. EARLY AT 7:30PM ON top all other breeds in such categories routine use of antibiotics. On top of all Willow Creek Farms pork products LABOR DAY, MONDAY, as meat marbling, moisture and ten- that, Willow Creek is also non-CAFO can be found at all Willy Street Co-op SEPTEMBER 5TH derness. In order to label hogs 100% (confined animal feeding operation), locations. Want to be part of the farm-to-table story? Join Heartland Credit Union, where your dollar supports family farms that produce food for your tables.
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WillyStreetReader_Fall2016.indd 1 8/15/16 4:28 PM 24 Willy Street Co-op Reader, SEPTEMBER 2016 ANDY Willow Creek Pork Shoulder A happy pig gets to express its curiosity while foraging in open pasture and woodland, and that’s the way the animals at Willow Creek are raised—using practices that work with the environment in a balanced and even restorative way, and that produce exception- ally delicious pork, with healthy fats entirely different from those resulting from confinement operations. The shoulder is perhaps the most versatile cut—especially perfect for the slow cooker, with any of a variety of seasonings. Fizzeology Seasonal Ferments Fizzeology makes vibrant, flavorful, healthy live-culture foods; each jar is a distil- lation and meeting of the produce grown in the thriving small-farm environs of the Wisconsin Driftless. Their seasonal varieties are hard to beat (or, sometimes, to beet)! Red Russian Kale ANSLEY During the local season, this often-overlooked variety can often be the sweetest and most tender—and its flat form makes it easy to prepare. I usu- Rishi Lavender Earl Grey ally sauté it briefly in olive oil or bacon fat, adding a little lemon and some Black Tea sweet cherry tomatoes at the end. It’s also great raw—a friend suggested a I’ve been making this tea salad of Red Russian, red bell pepper, and banana, and the flavor balance was into iced “London Fogs” all perfect. I modified that to make a “wrap” of kale, peppers, fresh figs and local summer! Pour over ice, add cheese. Lovely. a little honey and a splash of vanilla, and top with milk of choice! (I like Tempt original coconut hemp milk.) Delicious, refreshing, and a little HELEN caffeine—perfection! Marieke Fenugreek Gouda UP4 Kids Probiotics The creamy rich- My son looks forward to taking his probiotic every day ness of the gouda with these! They’re tasty, good for him, and made locally! goes very well with Sassy Cow Salted Caramel Ice Cream the toasted flavor of This is definitely the best salted caramel the fenugreek. I love ice cream I’ve ever had. I’m lucky the rest eating this cheese by itself or with crackers and of my family loves it too, because I could eat the whole some fresh fruit. quart! Plus, it’s made just outside Madison! LüSa Purification Cedar Sage Soap Lonesome Stone Milling Bulk Buckwheat Flour I love the earthy, sweet scent of this soap. The This flour makes excellent pancakes and smell lingers nicely after a shower, and isn’t overwhelming. waffles, and it is gluten-free! GoMacro Cashew Butter Bar BILL With a peanut allergy, there aren’t a lot Capri Moo Bear Muenster Cheese of protein/nutrition bars I can eat. This one Best cheese ever! Works well with so many uses cashews instead! I try to keep one of things! these in my purse for on-the-go snacking.
PYGN Gail Ambrosius Chocolate- KRISTIN Covered Espresso Beans RP’s Pasta Gorgonzola Tortelloni These delicious This pasta has a great cheese little morsels of flavor and makes for an quick and caffeine are the perfect snack to fend off the easy meal. While we have served “afternoon lull.” I also like keeping some in my it warm with a simple sauce, we backpack for spur of the moment shenanigans. actually prefer to cook the pasta, chill it and add it to a chopped salad to make a main course meal. Plus it’s made just down the road from Willy East with local ingredients. I love it JACK when I can use seasonal local produce with this local pasta for an essentially local lunch or dinner! Bunky´s Hummus tera’swhey Simply Pure Fair Trade Certified™ Dark I like to make a kind of Middle Chocolate Whey Protein Eastern taco replacing salsa with When I first heard about this product years ago, I thought this perfect hummus, and with it was great that it was born out of a desire to use the whey grilled steak or eggplant and slaw in that was extracted during the cheese making process. High in wheat tortillas. Delicious! protein, it turns out that it tastes great too! I love adding this Rishi Pu-Erh Ginger Blend to smoothies—my favorite combination is blueberry, spinach This Milwaukee-based company has the most excellent and coconut milk with the chocolate tera’s whey. I’ve also collection of teas and the ginger pu-erh is delicious iced with used it to make protein shakes for my daughter with just the a little honey. tera’swhey and milk.
Willy Street Co-op Reader, SEPTEMBER 2016 25 OLIVIA JAMES Chutney Quark Batch Bake- This is a perfect sweet and a little spicy house Chal- spreadable cows milk cheese, easy for lah Bread snacking with crackers or spreading on toast It’s a for breakfast. Made in Milwaukee, WI with luxury item local chutney for me—just love fresh challah!
LINDSEY AMANDA Wisconsin Meadows Twisted Oaks Farms Beef Jerky Chicken This stuff is the real deal! These are deli- Chewy, flavorful and filling. cious!!! This is our A great snack for a long first local chicken that drive. we sell! It is great for spatchcocking or beer can chicken! It is so juicy and flavorful!
LACEY Four Elements Soaps I love the fact that ingredients for these soaps were grown in ABIGAIL Wisconsin. They all smell super Orchard Street wonderful! Press Clothing “Represent” your true (or inner) Midwestern self KELSEY with these super cool and beautiful, LüSa Organics Da Balm Milwaukee-designed and printed shirts and This balm is perfect for itchy bug bites. onesies. Plus LüSa is a great local company that uses all natural ingredients.
DAVID Duck Eggs Richer, fattier, tastier. Literally the best eggs I have eaten. KRISTI JO The Green Dream Smoothie It’s just the thing any time of year. Espresso Yum Butter It’s a perfect nut but- ter blend with espresso, vanilla, cocoa and cin- namon. It’s perfect with fruit and made with love. SHARON Widmer’s Two-Year Cheddar This has become KIRSTEN my cheese staple. It has enough tang to be eaten Caprine Supreme La-Von Goat Brie solo with some fresh This brie is my go-to for a not-too-pricey grapes or a perfect pear, fancy cheese treat. It’s a great brie to try if you are and it is sublime in a grilled cheese or on top of a adverse to rind—the rind is very mellow. It’s great turkey burger or hamburger. I rarely make a shopping trip without adding tempered to room this cheese to my cart. temperature on its own with some bread or crackers, and it’s also good either grilled for JAKE a few minutes on each side or baked at 350ºF for 5-10 minutes and Willow Creek Sweet Italian topped with berries or diced peaches and honey Sausage with a little salt, pepper and thyme. It’s perfect for spaghetti & meatballs. Vegan Cheesy Bowties This has always been my favorite, ever since I started shopping here. Clasen’s Pretzel Slider Buns It’s great as a side or as a main dish for a summer lunch. The balsamic vin- They taste fresh for days, and they taste great. egar and nutritional yeast dressing is really smooth, light and flavorful, and Paleo Mama Bakery Magic Bars goes really well with the spinach and tomato. Just the right kind of sweet.
26 Willy Street Co-op Reader, SEPTEMBER 2016 CAITLYN. SERENITY Fairfield Flowers Driftless Organics Sunflower Fairfield Flowers grows local, sustain- Oil able flowers out of south-central Wisconsin Flavorful, versatile, reason- and their business model functions like a ably priced, and best of all: co-op. Their arrangements are always im- local! I buy it from the bulk pressive and make a lovely gift. aisle. This has replaced olive oil as my go-to oil, and I use it in cooking and in things like salad dressings. DiSalvo’s Pasta Sauce Original Recipe I don’t know what their secret is, but DiSal- vo’s makes the best tomato sauce on the planet. AMY It’s made without any sugar! Try it, you will Porchlight Products love it. Pancake Mix A wonderful pancake mix that is not only seriously tasty, Porchlight also KATIE teaches skill-building jobs which earns vital rev- Dream Farms Fresh Goat Cheeses enue for their non-profit agency. Porchlight It is the freshest, brightest loveliest goat also provides emergency shelter, food, em- cheese in all of the land. Throw it on a pizza, ployment services, counseling, and affordable transitional and permanent spread it on some bread, dip some veggies in it. housing to over 8,000 people annually. Farmer Diana treats her goats with love and re- spect, and the milk that is made into the cheese Totem Greeting Cards tastes exactly like that. I love the art and heart of these cards. They feel good in your hands and the text and drawings are in tune with many sentiments I wish to convey to my lovelies when Big Things are Happening. Let It Ride Cold Brew Coffee It’s difficult to find a bottled cold brew that has only JAMES coffee in it (Cookie Dough?! Butter Pecan?! Blech!!!). This local, refreshing and hefty brew has a low-acid Vegan Sheba Bars charm. I’m so happy it exists! I’m not even vegan and I think this bar is ab- solutely amazing! They’re so addicting, but in the best way!
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Willy Street Co-op Reader, SEPTEMBER 2016 27 Sat, Sep 24–Sat, Oct 1 classtimes vary (72 hour course) Held at Terra Simpla (just outside of Madison) 845 State Hwy 138 Stoughton, WI 53589 PermacultureFall 2016 Design Certificate Training
Lead teachers: Kate Heiber-Cobb and Marian Farrior with guest teachers along the way HANDS-ON PROJECT WORK, CLASSROOM TIME AND TOUR DAY o Permaculture Design & o Energy Systems Natural Systems o Invisible Systems, o Soil Building & Ecosystems Social Permaculture & o Foraging & Wild Crafting Community Building o o Fungi–food, soil Large & Small Scale & remediation Permaculture o o Water Harvesting, Intensive Food Systems Management & & Animals Remediation o Urban Permaculture o Plant Guilds & Solutions Forest Gardens o Biomimicry & Patterns o Natural Built Environment o Participatory Education SOAK UP THE SUN WITH Required Reading for all Students (Choose ONE): OUR SUMMER SEASONAL! Introduction to Permaculture by Bill Mollison OR Earth Users Guide to Permaculture by Rosemary Morrow More info and registration at: MadisonAreaPermacultureGuild.org
MAPG_Fall16-PDC AD_WillyStReader.indd 1 5/25/16 2:09 PM VENTURE OFF THE BEATEN PATH Educational travel with UW-Madison
Immerse yourself in new traditions, landscapes, culture, history, art, and more. Let us handle the details. All you need to do is open your eyes, mind, and heart. Travel with us in 2017 to: Botswana and Namibia, China, and Iceland
go.wisc.edu/travel u/travel