Cooking SCHOOL, That Is

Oneota Community Food co-op ! PRST STD

312 West Water Street N U.S. Postage

Decorah, Iowa 52101 G

PAID I CHANGE SERVICE REQUESTED Decorah, IA Permit 25 S AT H E T LOV 563.382.4666 Decorah • Iowa Decorah www.oneotacoop.com 312 West Water Street 312 West Water that is... that - - onday-Saturday 8:30-8:30 Sunday 10:00-7:00 Monday-Saturday 8:30-8:30 Sunday HOURS: and join us in October for October in us join and fun and fresh cooking classes! cooking fresh and fun Put on your aprons and your chef toques toques chef your and aprons your on Put Please sign up at customer The registers will be open while This semi-formal a is event, a Donations support the area food munity Action, and Greater Area They will Pantry (GAP). be represented at a table near the front door where can a donationyou make and learn more about their services. service for one of four seat Space 7:00. 6:30, 6:00, ings: 5:30, limited.is celebratewe can so you still shop. music in Windows and Water on throughout the store. addition In there might be a special visit a by certain jolly old elf… something wear chance to that is tastefully elegant. banks: Decorah Lutheran, First Lutheran, Northeast Com Iowa ------G SCHOOL, G SCHOOL, IN

can pie and ice cream…and more! can pie cream…and and ice mondine fruit a delicious vegetarian option Waving Grains rolls desserts:holiday pumpkin and pe baked squash, green baked beans al mashed potatoes & gravy free range turkey spiral cut ham stuffing organic crudités and seasonal cheese and cracker platters sparkling, white and red wines Get into the spirit with local live On Thursday, November 5th from 5th November OnThursday, Celebrate the holiday season early We’re also excited to formally to also excited We’re Our October Cooking to “Back It has beenIt a beautiful summer SCOOP No. 6 2009 Vol. 35 October/november • • • • • • • • • • • per person, can you sample a tenta tive menu of: suggested minimum donation of $10 from appetizers through dessert— prepared our Deli by staff. a For attend a FULL HOLIDAY MEAL— attend HOLIDAY a FULL 5:30 to 7:30 pm you are pm invited you to 7:30 to 5:30 days!” by joining us for “Taste of the Holi joiningby us for “Taste Taste of the Holidays - Thursday, November 5th, 5:30-7:30 pm 5:30-7:30 5th, November - Thursday, Holidays the of Taste together. and make itand easy make learn to and cook as a countertop island and a stove. want be to inviting the space We natural cork floorinstalled as well Meeting Room, the Cooking Class room has been repainted, an all Classroom! Formerly known as the unveil the Oneotaunveil OCC: Cooking tion of chefs and home cooks. recipes (Spanish Tapas). And we’ve And we’ve Tapas). recipes (Spanish kids classesgot for the next genera old favorites (a beginner’s guide to old favorites (a lefse making) more to elaborate foods. Sign up for fresh takes on reflect current culinary trends with an emphasis on local and seasonal ens. We are offeringens. We classes that chefs from inside the Co-op and from area restaurants and kitch as a diverse group of talented guest School” schedule includes wide a range of foods and flavors as well

kitchen and fix up something tasty with the bounty of the harvest. but now it’s timebut back in it’s the now get to COOK spendto outdoors in our gardens, Welcome back to School! to back Welcome Page 2 The Scoop • October/November 09 Cheese Notebook from the olympic peninsula by: beth hoven rotto Recently, I was lucky enough to here in Winneshiek County. We are visit family and friends who helped so lucky to have many dedicated me experience the local special- growers and producers and people ties being produced around Port leading the way to greater food Townsend, Washington. Two folks resource and energy efficiency, I visited were former Co-op em- conservation and sustainability. ployees, Leigh Wheaton and Aimee Among other things, it was great to Ringle. Both are working in inno- visit the places where some of the vative market gardens, living and food I buy at the Co-op is produced! cooking in large tents, and learning I’d like to thank everyone who was lots! Leigh was cooking when we involved in this uplifting event. arrived, so we happened to get in If you found time to make it to on a taste of her Roasted Herbed the Co-op during Dig-In weekend, Potatoes. (See the recipe below.) you saw Rufus Musser from Milton As if meeting two old friends from Creamery (located in southern Decorah wasn’t enough, I was so Iowa) here sampling his award Beth Hoven Rotto with Leigh, Emily, & Aimee surprised when I literally ran into winning cheeses. These are wildly former grocery stocker Emily Hack- popular with many Oneota Co-op man, who had just moved to Port staff and customers, and I’m sure Townsend as well. I’m including they will put Iowa on the world Dale Family Tortillas a photo of all of us together, and cheese map. Maren says, “We use this recipe because it is made I bring greetings to you from all The milk for Milton Creamery’s with olive oil and tastes delicious.” three. Prairie Rose and Prairie Breeze is As Cheese Buyer for the Co-op, of produced on neighboring Amish Use these tortillas for any Mexican style meal. I love course, I had to try as many of the family farms where the herds are to grate almost any cheese, place on one half of the local cheese specialties as I could. small and the cows are milked by tortilla, fold it over and warm on an un-oiled griddle I found what I needed at The Food hand. The cows are allowed to until golden brown. Co-op in Port Townsend and the graze on pasture in season and are Nordland General Store. There I cared for on an individual basis. 3 1/2 c. all-purpose, unbleached flour purchased cheese made on Mar- Prairie Breeze is a sweet continen- 1/2 c. whole wheat flour rowstone Island, in the mountains tal cheddar style cheese and is aged 1 1/4 c. warm water and in Seattle. We also made daily a minimum of four months. It has a 1/4 c. olive oil trips to the neighborhood pro- crumbly texture and pleasant sharp- Mix all ingredients into a shiny dough. Divide into duce stand to pick out large dahlias ness. Prairie Rose is considered approximately 15 pieces and form balls. for 25 cents a stem and see what Milton Creamery’s premier cheese Use rolling pin to flatten into thin round pancakes. was needed to fill out our evening and for good reason. It is a washed Heat a frying pan on high heat. Do not add oil. menu. rind Alpine style cheese that has Stretch tortilla with your hand if needed. Place on We stayed with my sister and her a velvety texture and a complex heat for about 1 minute on each side. Turn heat down family who worked and played like flavor. No rBST is used in any of the after first tortilla. Stack on plate and cover with towel crazy all day, then produced incred- Milton cheeses. to keep warm. ible meals each night. They made Even closer to home, we have a pasta from scratch, homemade new regional cheese from a cream- tortillas, and served luscious black- ery that just began production this berries picked in the nearby woods. year. Yellow River Farmstead Dairy You are in luck. I’ve included Mar- located in Monona, Iowa is making en’s recipe for lasagne and the Dale a farmstead- style feta goat cheese family recipe for tortillas. formed into small logs. This family If I was a little jealous of the lives owned creamery has developed a Maren's Black Bean and of the people I visited out there, I unique feta which comes in plain, was delighted to return to the ut- smoked, dill or pepper. Please stop terly impressive Dig-In event right by the cheese case and give it a try! Salsa Lasagna Maren says, “This lasagna only takes 15 min. to assemble since there is nothing to sauté, and the noodles are not precooked.” Roasted Herbed Potatoes 2 14 oz. cans chopped tomatoes with juice Leigh told me: “We use only the vegetables we 1 8 oz. can tomato sauce grow, and we only purchase the local cheese from 12 lasagna noodles Port Townsend.” In the same spirit, I suggest trying 15 oz. ricotta this recipe with local potatoes and your favorite local 12 oz. shredded mozzarella cheese, perhaps a firm, organic cheese from Cedar 1 c. grated parmesan cheese Grove. 15 oz. can black beans, drained 1 14 oz. jar medium salsa Ingredients: As many fresh potatoes as you need Combine tomatoes, tomato sauce, salt and pepper A fresh sprig of rosemary in a large bowl. Olive oil Brush a 9” x 13” pan with olive oil. Shredded cheese Place half of tomato mixture on bottom of pan. Top Salt and pepper with 4 lasagna noodles to cover pan. Top with half of the ricotta cheese, half of mozzarella, half of parme- Preheat oven to 400 degrees. Cube potatoes. Put san, half of black beans and 4 lasagna noodles. into pot and add water until potatoes are barely cov- Continuing in layers, top with remaining tomato ered with liquid. Add two pinches of salt to water. mixture, ricotta, black beans and noodles. End with Bring water to just below a boil. Immediately drain the salsa, remaining parmesan and mozzarella. water from potatoes and rinse with cold water. Toss Cover tightly with foil. Bake at 350 degrees for potatoes with olive oil and chopped fresh rosemary. about 1 hour. Spread potatoes onto pan for roasting. Roast potatoes for 40 minutes or until golden brown. Remove potatoes from oven and turn off oven. Sprinkle on cheese and put into oven for an extra minute to melt cheese. Add salt and pepper to taste. Senior Citizen Discount Monday! Every Monday the Co-op gives a 5% discount at the register to members who qualify as seniors. We like to call it the “Experienced Discount!” The Scoop • October/November 09 Page 3

is to provide our THE STATEMENT ON THE COOPERATIVE IDENTITY A cooperative is an autonomous association of persons united member-owners with: voluntarily to meet their common economic, social, and cultural • foods produced using organic farming and distribution practices with an emphasis on needs and aspirations through a jointly-owned and democratically- supporting local and regional suppliers, controlled enterprise. • reasonably priced whole, bulk and minimally packaged foods and household items, Cooperatives are based on the values of self-help, self- • products and services that reflect a concern for human health and the natural responsibility, democracy, equality, equity, and solidarity. In the environment and that promote the well-being of the workers and communities tradition of their founders, cooperative members believe in the which produce them. ethical values of honesty, openness, social responsibility, and caring for others. The cooperative principles are guidelines by which cooperatives put their values into practice. Co-op Board of Directors, 2009-2010 To send a message to all board members, write: [email protected] 1st Principle: Voluntary & Open Membership Lyle Luzum, President [email protected] 2nd Principle: Democratic Member Control Steve Peterson, Vice President [email protected] Joan Leuenberger, Treasurer [email protected] 3rd Principle: Member Economic Participation Onita Mohr, Secretary [email protected] 4th Principle: Autonomy & Independence Georgie Klevar [email protected] Toni Smith [email protected] 5th Principle: Education, Training & Information 6th Principle: Cooperation Among Cooperatives 7th Principle: Concern For Community Co-op Staff e-mail addresses General Manager, Troy Bond...... [email protected] Marketing, Merchandising & Signage Specialist, Nate Furler...... [email protected] WELCOME Accounts Payable/Office Manager, Deb Reiling...... [email protected] to these new member-owners & their households! Produce Manager, Betsy Peirce...... [email protected] Janet Anderson Casey Evanson Yasamin Mesbah Grocery Manager, Michelle Campe...... [email protected] Jaye Anderson- James Flaskerud Dan Ness Deli Manager, Mattias Kriemelmeyer...... [email protected] Jacobson Blane Friest Jacob Otte Front End Manager, Johanna Bergan...... [email protected] Kristi Armour Adam Frye Bernie Pecinovsky Bulk Buyer, Carl Haakenstad...... [email protected] Candace Arp Christopher Garcia- Gretchen Peters Grocery Buyer, Niki Mosier...... [email protected] William Becvar Prats Kristin Peterson Wellness Buyers, Ashley Beek Melanie Grangaard Justin Ratzlaff Gretchen Schempp, Karina Klug...... [email protected] Idaeth Behar Mary Gulbranson Daphne Roberts Meat Buyer, Kristin Evenrud...... [email protected] Karen Bement Ryan Hammell Riley Samuelson Bakery and Cheese Buyer, Beth Rotto...... [email protected] Nicole Benzing David Hecht Mya Scarlato Jordan Burkhart Mary Helzer Donna Scholtes Baily Cahlander Brad Hernandez Edith Searles Editor...... Troy Bond Flannery Cerbin Rosalyn Hurley Craig Sexton SCOOP Design/Layout...... Nate Furler Laura Christensen Greg Jesson Janet Sladky The Oneota Community Co-op Scoop is published every other month and distributed to 9,000+ residents and members. Marie Conway Darlene Jones Samantha Sojka If you are interested in advertising in the Scoop, John Dambek Don Jones Anna Stamat please contact Nate Furler at the Co-op - 563.382.4666 Dalores Donlan James McNally Dixie Starks or [email protected] Kjersti Ehrie Adam Landa Mary Wagner Gladys Elsbernd Beth Larson Dalen Wanless Kelly Elsbernd Kimberly Larson Kathy Wicks why join the co-op? Lynda Erickson Scott Lewis Stephen Zbornik Cooperative member/ownership benefits the business as well as its members. It provides us with equity to make major purchases (such as new equipment) or improvements (like our four expansions). Co-op owners gain many benefits as well as rights and responsibilities. Your participation and commitment enliven the Co-op and help to make it a true community organization. Patronage dividends will be given Working-members in profitable years at the discretion of the Board. THANK YOU to all of the Co-op members who helped out in one way or another as working members in August and September. Your efforts make us better. Member-ownership The Co-op is owned by its members. Member-owners help decide what the store Arllys Adelmann Christine Gowdy- Allen & Ellen carries and have a voice in planning the Co-op’s future. Jerry Aulwes Jaehnig Macdonald It’s quick and simple to become an owner. You buy a refundable share worth Suzanne Berg Joann Hagen Miranda Quandahl $140, usually paying for it over seven years, on a payment plan that suits you. We Clara Bergan Mary Hart Kent Simmonds invite you to become one of the owners of this thriving local business! Johanna Bergan Jan Heikes Lynne Sootheran Rachel Breitenbach- Toast Houdek Perry-O & David Sliwa As a Co-op member-owner, you can: Dirks Dane Huinker Linda Skoda • Help to sustain a locally-owned business. Pat Brockett Kelly Jackson Carol Tack • Share in the success of the Co-op through your annual member patronage divi- Brenda Burke Barrett Kepfield Mark Wilharm dend in the years where there is sufficient profit, at the discretion of the Board. Dennis Carter Pam & Dave Kester Lee Zook • Get a free subscription to the Scoop, our bimonthly newsletter. Barb Dale Laurie Kilarski Joel Zook • Once each month, ask for your 5% discount on an unlimited amount of purchases. Allison Dwyer Terry Landsgaard • Become a volunteer and receive an additional discount of 4 to 8% at the register. • Get additional discounts on specified “member only sale” items each month. Kjersti Ejrie Roy Macal • Receive discounts on classes at the store. If you are interested in learning about the working member program at the Co-op, • Receive a 5% discount on Mondays if you are over 60 years old. please contact us. We would love to have you on board! • Write checks for up to $20 over purchase for cash back. If you were a working member in August or September and you didn’t get listed, ac- • Get discounts at many locally-owned businesses through our Community Dis- cept our apologies, and please let us know so you can get credited for your efforts. count Program. • Order products directly from our main co-op distributors and save substantially through our special order program. • Place free classified ads or reduced rate display ads in the Scoop. • Attend our monthly potlucks. Wellness Wednesday! • Have access to information on the Co-op’s financial status. The FIRST Wednesday of every month • Run for a seat on the Board of Directors. • Vote in board elections and on referenda. (share payment must be current) members receive 5% offWellness products • Have access to the Co-op’s video collection with no fees. (excludes already marked down CAP sale items) Page 4 The Scoop • October/November 09

• Candidates who are not Board tion about important dates, and nominated can choose to run how the election process will run Board of directors through a self-nomination process. this year. In the meantime, please (More on that in another month or refer to the table of election related seeks interested candidates two.) activities and deadlines so you’ll • Candidates participate in a can- know what’s up. by: steve peterson didate forum. Members of the Board recruit- Last year was difficult. However, • Honesty, with independent judg- • Ballots are mailed to members. ment committee are Co-op mem- after some hard times, the Oneota ment, courage and good faith; • Ballots are counted. bers Lyle Otte, Paul Bauhs, Janelle Community Co-op is seeing a steady • An eagerness to deal with val- • Results are reported at the Gen- Pavlovec, and Lorado Adelmann; turnaround. Our sales are up, even ues, vision and the long term; eral Membership meeting on April Board members are Georgie Klevar, in a tough economic climate, our ex- • A willingness to abide by board 1st. Joan Leuenberger and Steve Peter- penses are controlled, and there are decisions and the intent of estab- As the year goes by, the Board of son. many, many new faces shopping at lished policies; Directors will publish more informa- the store. The Board of Directors has • The ability to operate in a group heard weekly from new members decision-making environment, to Election Related Activities and Dealines and new shoppers who are discover- share power in group process; Activity Deadline ing the store for the first time. These • A willingness to delegate areas new folks are IMPRESSED with the of decision-making to others and Candidate recruitment / self-nomination Ongoing good food and our commitment to hold them accountable for results, Candidate statements due local, organic, and fair trade items. while not unduly interfering in meth- (If one wishes to be considered for board nomination.) December 28 Visitors to town often tell us, “I can’t ods; Board interviews candidates Early January believe Decorah is lucky enough to • A willingness to learn and work have a store like the Co-op!” within a policy governance model; Board nomination January board meeting The Board of Directors seeks • Access to a computer for file Board Candidate Statements published January Scoop interested member-owners to serve sharing and data management; Final deadline for getting name on ballot through on the Board to help ensure a good • The ability to attend monthly self-nomination procedure February 10 future for the store. In the upcom- board meetings, and to devote time ing year there are three (3) positions to committee work. Candidate forum Soon after February 10 that will be open for candidates to In a nutshell, the process runs like Ballots and candidate statements fill. Each position is for a three-year this: mailed to members March 1 term. • Candidates are recruited or Final day to vote March 30 Board member candidates should present themselves as interested possess the following characteris- in being a board member. They fill Ballots counted March 31 tics: out an application. (Board candidate Results announced April General membership meeting April 1 • Dedication to the cooperative, packets are at the front desk, or call its member-owners, and its mission; a board member for information.) New board members start First board meeting after the • A propensity to think in terms of • The Directors interview candi- general meeting (probably April) systems and context; dates for possible nomination. If members wish to pay their membership after three months, Member in good standing they are welcome to do that. A COMM POST by: oneota co-op board of directors $5.00 administrative fee will be added to the payment fee. Those To sign up for our weekly At the August Board meeting, the who are in good standing and to who have missed more than a year email blast about Co-op Board voted on the following proce- provide a method for members must make their payments current, news, events, sales, and dure to go into effect on November whose membership has lapsed to meaning that the missing year(s) 1st of this year: regain good standing status. For must be paid as well as the current deli menu, please email Member / owners are the founda- lapsed members, the procedure year plus the administration fee of [email protected] tion of Oneota CommunityEnjoy Co-op Life.would be Allergy the following: Free. $5.00. to be added to our list. and purchase of a share brings For two monthsNon-invasive after their an- advantages and responsibilities. niversary date, store cashiers will No needles Our bylaws require that member remind members that their pay- rights—voting in elections, dis- ment is due as Nothey drugs come to make counts, etc.—apply to members purchases at theNo herbalstore. remedies bŝŵĞƐƚŽŶĞ ĂŶĚ ŚŝƐƚŽƌŝĐ ďƌŝĐŬ ĐŽŶƐƚƌƵĐƚŝŽŶ who are in “good standing,” yet After two months,No supplements a postcard will what constitutes this status is not automatically beNo avoidancesent to all lapsed Oneota Masonry clearly stated in the bylaws. It has members stating that in thirty days No side effects been further muddled by changing their status will no longer be in dƵĐŬͲƉŽŝŶƚŝŶŐ 8ŝƌĞƉůĂĐĞƐ interpretations at the store and good standing,Safe and for it children will tell & infants them Board level. It is the Board’s respon- how to remedyEnjoy that situation. Life. Allergy Free. 8ŽƵŶĚĂƚŝŽŶƐ ĞƚĂŝŶŝŶŐ ǁĂůůƐ sibility to clarify what constitutesGreat for afood allergies,Thirty too! days after the postcard ŝůůĂƌƐ ĂǀĞƌƐ Non-invasive “member in good standing.”Advanced proven treatmentis sent—three corrects the monthsnegative reactions after causedthe Therefore, in fairness to byall allergies the and sensitivities.anniversary date—the Co-op will No needles ƵĂůŝƚǇ ŶĞǁ Žƌ ƌĞƐƚŽƌĂƚŝŽŶ ǁŽƌŬ people who are either paidResolve in full, chronic or sinusitis,remove hayfever, member Irritable Bowelprivileges Syndrome, from skin No drugs ĨŽƌ Ă ĨĂŝƌ ƉƌŝĐĞ͘ conditions, food sensitivities, digestive symptoms and other chronic paying regularly, the Board sets the members who are not in good No herbal remedies complaints. Ăůů XŽŚŶ `ůŽƐƚĞƌďŽĞƌ Ăƚ ϱϲϯͲϯϴϮͲϯϳϱϮ following procedures to ensure that standing, including voting and dis- No supplements our member rolls reflect members counts Spring Allergy? No avoidance (The season IS coming …) No side effects Safe for children & infants Specializing in ADVANCED ALLERGY THERAPEUTICS EnjoyEnjoyEnjoy Life.Life.Life. Allergy AllergyAllergy Free.Free.Free. Great for food allergies, too! Dr. Frederick L. Claussen, DC Advanced proven treatment corrects the negative reactions caused 8441 Non-invasiveWayzata Blvd., Suite 370 Non-invasiveNon-invasive by allergies and sensitivities. GoldenNo Valley, needles MN 55426 Phone:NoNo needles(612) needles 280-1717 Resolve chronic sinusitis, hayfever, Irritable Bowel Syndrome, skin No drugs www.claussenchiro.comNoNo drugs drugs conditions, food sensitivities, digestive symptoms and other chronic No herbal remedies complaints. foodsNo •No herbal airborne herbal remedies allergensremedies • chemical sensitivities • sunlight/heat sensitivities No supplements NoNo supplements supplements Ragweed Allergy?Spring Allergy? No avoidance NoNo avoidance avoidance Stop that Sneeze!(The season IS coming …) No side effects NoNo side side effects effects Safe for children & infants Specializing in ADVANCED SafeSafe for for children children & &infants infants ALLERGY THERAPEUTICS Great for food allergies, too! GreatGreat for for food food allergies, allergies, too! too! Dr. Frederick L. Claussen, DC 8441 Wayzata Blvd., Suite 370 AdvancedAdvanced provenproven treatmenttreatment correctscorrects thethe negativenegative reactionsreactions causedcaused Advanced proven treatment corrects the negative reactions caused Golden Valley, MN 55426 byby allergiesallergies andand sensitivities.sensitivities. by allergies and sensitivities. Phone: (612) 280-1717 Resolve chronic sinusitis, hayfever, Irritable Bowel Syndrome, skin ResolveResolve chronic chronic sinusitis, sinusitis, hayfever, hayfever, Irritable Irritable Bowel Bowel Syndrome, Syndrome, skin skin www.claussenchiro.com conditions, food sensitivities, digestive symptoms and other chronic conditions,conditions, food food sensitivities, sensitivities, digestive digestive symptoms symptoms and and other other chronic chronic complaints. foods • airborne allergens • chemical sensitivities • sunlight/heat sensitivities complaints.complaints. Spring Allergy? Treating in Preston, MN foods • Spring airborneSpring allergens Allergy? Allergy? • chemical sensitivities • sunlight/heat sensitivities (The(The(The season seasonseason IS ISIS coming comingcoming …) …)…) Specializing in ADVANCED SpecializingSpecializing in inADVANCED ADVANCED ALLERGY THERAPEUTICS ALLERGYALLERGY THERAPEUTICS THERAPEUTICS Dr. Frederick L. Claussen, DC Dr.Dr. Frederick Frederick L. L.Claussen, Claussen, DC DC 8441 Wayzata Blvd., Suite 370 84418441 Wayzata Wayzata Blvd., Blvd., Suite Suite 370 370 Golden Valley, MN 55426 GoldenGolden Valley, Valley, MN MN 55426 55426 Phone: (612) 280-1717 Phone:Phone: (612) (612) 280-1717 280-1717 www.claussenchiro.com www.claussenchiro.comwww.claussenchiro.com foods • airborne allergens • chemical sensitivities • sunlight/heat sensitivities foodsfoods • • airborne airborne allergens allergens • •chemical chemical sensitivities sensitivities • •sunlight/heat sunlight/heat sensitivities sensitivities The Scoop • October/November 09 Page 5 Co-op events & classes Class: Easy College Cooking OCTOBER with Johanna Bergan Co-op Potluck Thursday, October 22, 6:00 - 8:00 pm Thursday, October 1, 6:30 pm at Good Shepherd Lutheran Church @ downstairs Co-op Cooking Classroom Come enjoy a meal in community at the Co-op Potluck. This is a very Good food on a budget. Simple recipes that you can make with limited skills, informal event; you need only bring some food to share, table service, money, and equipment! and a beverage if you desire it. Cost: $8 members; $10 non-members Class Size: 6 minimum; 16 maximum Class: Halloween Treat Making Class: Healthy School Lunches for Parents & Kids with Jase Grimm with Rachel Sandhorst & Johanna Bergan Friday, October 23, 6:00 - 8:00 pm Saturday, October 3, 10:30 am - 12:00 pm @ downstairs Co-op Cooking Classroom @ downstairs Co-op Cooking Classroom Join Jase in the cooking classroom and have fun making orange marshmallows and Forget the cafeteria. Learn how to create a lunch too good to trade. Yummy for chocolate beetle puffs! Children under 15 must be accompanied by an adult. you, and so healthy your mom won’t say no! Rachel and Johanna help you explore Cost: $12 members; $14 non-members Class Size: 6 minimum; 16 maximum the Co-op to make lunch. Class: Mozzarella Making with Chef Casey Cost: $3 members; $5 non-members Class Size: 6 minimum; 16 maximum with Chef Casey Henderson Class: Introduction to Pan Sauces Monday, October 26, 6:00 - 8:00 pm with Chef Mattias @ downstairs Co-op Cooking Classroom Wednesday, October 7, 6:00 - 8:00 pm Learn how to make fresh Mozzarella with Chef C`asey from the Co-op Deli. Start- @ downstairs Co-op Cooking Classroom ing with whole milk curd and ending with a beautiful boccancini that you can make Chef Mattias will create two dishes with meat and show how easy it is to make right in the comfort of your own kitchen! Wine pairings included. gourmet pan sauces. He will also talk about some basic principles of sauce making. Cost: $12 members; $14 non-members Class Size: 6 minimum; 16 maximum Cost: $12 members; $14 non-members Class Size: 6 minimum; 16 maximum Class: Traditional Spanish Tapas Class: Fiber - Taking the Rough out of Roughage with Chef Justin Scardina of Magpie Coffeehouse with Clayton Summit and Karina Klug Tuesday, October 27, 6:00 - 8:00 pm Thursday, October 8, 6:30 - 8:00 pm @ downstairs Co-op Cooking Classroom @ downstairs Co-op Classroom In the Mediterranean diet it is typical to begin the food with succulent starters to Explore how fiber may effect the human body, from digestion to cardiovascular open up the appetite. Either in complete portions or in half rations - the famous health. Many people use fiber to help maintain and establish good digestion and a ‘tapas’ – appetizers are usually served before the food. healthy cardiovascular system. This class will look at ways to get fiber from food as Cost: $12 members; $14 non-members Class Size: 6 minimum; 16 maximum well as dietary supplements. Class: Custards: from Frozen to Brûlée Cost: $3 members; $5 non-members Class Size: 6 minimum; 16 maximum with Chef Casey Henderson Class: Lefse Making 101 Wendesday, October 28, 6:00 - 8:00 pm @ downstairs Co-op Cooking Classroom with Troy Bond Join Chef Casey and learn the art of making frozen custard, crème anglaise, and Wednesday, October 14, 6:00 - 7:30 pm crème brûlée. Definitely a night of rich desserts! @ downstairs Co-op Cooking Classroom Cost: $12 members; $14 non-members Class Size: 6 minimum; 16 maximum A beginners guide to making the traditional Norwegian potato flatbread. Learn a basic recipe and practice rolling out and cooking this delicate treat. We’ll fill the Event: Taste of the Local Harvest lefse with different ingredients. Beer and wine pairings by Barrett. Thursday, October 29, 4:00 - 7:00 pm Cost: $12 members; $14 non-members Class Size: 6 minimum; 16 maximum @ the Co-op Class: Sweet and Spicy Kale Salad It’s harvest time! Stop in and meet your local producers here at the Co-op. Find with Kristin Evenrud out where all the Co-op’s wonderful local food comes from0 Meet the people Thursday, October 15, 5:00 - 6:30 pm responsible for the bounty. @ downstairs Co-op Cooking Classroom Event: Halloween Trick-or-Treating at the Co-op Join Kristin Evenrud of the Oneota Deli as she shows you how to make this simply Saturday, October 31, 3:00 - 6:00 pm elegant salad. This salad is also being introduced into the deli. Look for it on the @ Co-op Front End salad bar and grab-n-go in the months to come! We’ll be all dressed up and ready for any little ghosts and goblins that walk through Cost: $6 members; $8 non-members Class Size: 6 minimum; 16 maximum our doors. Class: Information and Cooking for Candida with Joan Oakes & Bruce Jordan Thursday, October 15, 6:00 - 8:00 pm NOVEMBER @ downstairs Co-op Cooking Classroom Event: Wellness Wednesday Come and learn about a basic Candida diet. We’ll be making homemade mayon- Wednesday, November 4, 8:30 am - 8:30 pm naise, discussing the difficulties involved in cooking for a Candida diet, and taking a @ the Co-op tour of the Co-op that will highlight foods safe for people with Candida diet restric- The FIRST Wednesday of every month members receive 5% offWellness products. tions. (excludes already marked down CAP sale items) Cost: $6 members; $8 non-members Class Size: 6 minimum; 16 maximum Class: Basics of Pressure Cooking Event: Taste of the Holidays with Beth Hoven Rotto Thursday, November 5, 5:30 - 7:30 pm at the Co-op Monday, October 19, 6:30 - 8:00 pm On Thursday, November 5th from 5:30 to 7:30 pm you are invit- @ downstairs Co-op Cooking Classroom ed to attend a FULL HOLIDAY MEAL—from appetizers through The new generation of pressure cookers make preparing grains, dried beans and dessert—prepared by our Deli staff. Donations support local food pantries. slow cooking vegetables, stews, and even steamed breads/desserts a breeze. Beth Potluck cancelled for this evening. Next scheduled potluck December 3rd. Rotto will show you how to use a pressure cooker to prepare foods the quick and Cost: $10 minimum donation to local food pantry (see page 1) easy way. Each class participant will receive recipes and a coupon for $50 off any in-stock Rikon-Kuhn pressure cooker. Event: Beaujolais Neaveau Cost: $3 members; $5 non-members Class Size: 6 minimum; 16 maximum Thursday, November 19, 6:00 - 8:00 pm Class: Traditional Spanish Tapas @ the Co-op We’re turning Windows on Water Street into a French Bistro! Join us for a wine with Chef Justin Scardina of Magpie Coffeehouse tasting of Beaujolais Nouveau—both regular and vineyard specific village—we’ll be Tuesday, October 20, 6:00 - 8:00 pm sampling baked brie and other French cheeses with our wholesome Waving Grains @ downstairs Co-op Cooking Classroom bread. (see page 12) In the Mediterranean diet it is typical to begin the food with succulent starters to open up the appetite. Either in complete portions or in half rations - the famous Registration Information “tapas” – appetizers are usually served before the food. Co-op members: Pay at time of registration, either by phone and charge class fees to your Co-op Cost: $12 members; $14 non-members Class Size: 6 minimum; 16 maximum account and you can pay when you come in to shop, or in person at the Customer Service Desk. Class: Gourmet Desserts Non-members: to register you will need to either pay at the store when you register or give us a credit card number when you call in your registration. with Chef Mattias Kriemelmeyer Cancellations will be fully refunded if called in 24 hours prior to the class. Classes also have minimums; Wednesday, October 21, 6:00 - 8:00 pm in cases where minimum class size is not reached three days prior to class, the class may be cancelled. @ downstairs Co-op Cooking Classroom To register or cancel, call (563) 382-4666 during store hours and speak to customer service. Chef Mattias introduces some of his favorite gourmet sweets. ALL PARTICIPANTS MUST SIGN IN AT CUSTOMER SERVICE BEFORE ATTENDING CLASS. Cost: $12 members; $14 non-members Class Size: 6 minimum; 16 maximum (The classes offered by the Co-op do not necessarily reflect the views of the Co-op and its members.) Page 6 The Scoop • October/November 09 Member Bonus Buys These items are on sale all month November Member bonus buys for members only. There are also * Regular prices subject to change numerous other deeply discount- Grocery Regular Price Sale Price Savings ed items that are available to all. Ecover All Purpose Cleaner 32oz $5.49 $3.99 $1.50 To find them, pick up a sale flyer Glass & Surface Cleaner 16oz $4.49 $3.19 $1.30 by the Customer Service Desk, or Toilet Cleaner 25oz $4.39 $2.99 $1.40 Lakewood look around the store for the sale Organic Unfiltered Apple Juice 32oz $4.29 $3.29 $1.00 signs. Organic Juices 32oz $4.49 $3.49 $1.00 Maranatha Organic Peanut Butters 16oz $6.29 $2.98 $3.31 October Member bonus buys Creamy No Salt, Creamy Salted, Crunchy No Salt, Cruchy Salted Organic Peanut Butter 26oz, Creamy Salted $8.79 $4.15 $4.64 * Regular prices subject to change Once Again Organic Sunflower Butter 16oz $6.79 $4.79 $2.00 Grocery Regular Price Sale Price Savings Pamela’s Barbara’s Bakery $4.39 $3.29 $1.10 Amazing Wheat Free Gluten Free Bread Mix 19oz $5.99 $4.69 $1.30 Fig Bars, Fat Free, Wheat Free 12 oz, Raspberry, Traditional Fig Corn Bread & Muffin Mix 12oz $4.69 $3.69 $1.00 Bob’s Red Mill Wheat Free Pancake and Baking Mix 24oz $7.49 $5.89 $1.60 Almond Meal Flour, Gluten Free 16oz $10.99 $8.29 $2.70 Ryvita Brownie Mix, Gluten Free 21oz $6.29 $4.99 $1.30 Crisp Breads 8.8oz $2.59 $1.99 $.60 Pancake Mix, Gluten Free 22oz $4.79 $3.59 $1.20 Tasty Dark, Tasty Light, Sesame Rye, Rye & Oat Bran Pizza Crust Mix, Gluten Free 16oz $3.99 $2.99 $1.00 Crisp Breads 7oz $3.49 $2.59 $.90 Ginger People - Ginger Chews 4.5 oz $3.79 $2.59 $1.20 Fruit & Crunch Henry & Lisa Salmon, Canned, Pink, Wild Alaskan 6oz. $4.99 $3.79 $1.20 Honest Tea - Organic 16oz. $1.59 $1.19 $.40 Bulk Just Black Unsweetened, Just Green Unsweetened, Peach, Sunspire Red Pomegranate, Peach Oo-La-Long,Green Jasmine, Chocolate Peanut Sundrops $8.99# $7.99# $1.00# Pamela’s Cookies Plain Chocolate Sundrops $7.99# $6.69# $1.30# Organic Wheat Free 5.29oz $3.99 $2.99 $1.00 Organic Black Turtle Beans $1.99# $1.89# $.10# Dark Chololate, Peanut Butter with Chocolate, Spicy Ginger Organic Green Laird Lentils $1.99# $1.49# $.50# Simply Organic Organic Green Split Peas $1.89# $1.69# $.20# Mulling Spice, Organic 1.2 oz. $1.99 $1.69 $.30 Spice Mix, Sloppy Joe, Organic 1.4 oz $1.69 $1.19 $.50 Frozen Natural Choice Fruit Bars - 6 per pack $4.99 $3.99 $1.00 Bulk Mango, Orange, Raspberry, Strawberry Bulgur, Coarse Ground, Organic $2.79# $2.09 # $.60# Van’s Soynuts, Organic $3.69# $3.29# $.40# Homestyle French Toast Sticks 8.5oz $3.19 $2.49 $.70 Great Northern Beans, Organic $3.69# $1.89# $1.80# Organic Blueberry Waffles 8.5oz $3.19 $2.49 $.70 Dark Red Kidney Beans, Organic $2.29# $1.99# $.30# Wheat Free Gluten Free Blueberry Waffles 9oz $3.19 $2.49 $.70 Navy Beans, Organic $1.99# $1.79# $.20# Wheat Free Gluten Free Buckwheat Waffles 9oz $3.19 $2.49 $.70 Yellow Split Peas, Organic $1.69# $1.49# $.20# Golden Flax Seed, Organic $1.99# $1.89# $.10 Refrigerated Raw Sesame Seed, Organic $3.29# $2.39# $.90 Lifeway Keifer 32oz $3.59 $2.99 $.60 Frozen Banana/Strawberry, Pomegranate, Glutino Keifer 4-8oz packs $4.79 $3.99 $.80 Pad Tai Chicken 7.1 oz $5.59 $4.29 $1.30 Pomegranate, Strawberry Penne Alfredo Chicken 9.2 0z $5.59 $4.29 $1.30 Organic Valley Organic Heavy Whipping Cream 8oz $1.99 $1.69 $.30 Macaroni N’ Cheese 10.6 oz $5.59 $3.39 $2.20 Nutritional Supplements Refrigerated Source Naturals - Line Drive 30% off Lisanatti Cheese 8 oz. $3.99 $2.99 $1.00 Entire Line American Muncheeze Sticks, Mozzarella Muncheeze Sticks, Cheddar Rice Cheese, Mozzarella Rice Cheese Body Care Aubrey Organics - Line Drive 20% off Nutritional Supplements makeup, hair care, deodorant Megafood D3 1,000 mg 60tab $15.79 $12.69 $3.10 Wally’s Ear Candles 20% off Megafood Organic Pure Fiber 16.oz $45.39 $35.29 $10.10 plain paraffin, lavender parafin, herbal paraffin and beeswax Megafood Men’s Organic Greens 12.7 oz $41.99 $33.59 $8.40 Megafood Women’s Organic Greens 12.7oz $41.99 $33.59 $8.40

Body Care DON’T FORGET - use cash or check Griffin Remedy - Line Drive Items instead of credit/debit cards. include Shampoo, Conditioner and Lotions (packaged and bulk) 20% off Naturopatch, Aromatherapy Patches $1.99 $1.49 $.50 Remember debit card fees are twice that of credit cards! Arnica, Energy, Cough and Cold, Sleep, PMS and Menopause, Stress everyday values in the meat freezer Ground turkey Grass fed ground beef (free-range, no antibiotics) $4.49/lb. $2.69/lb Grass Run Farms, Family-owned Ferndale Market, Dorchester, Iowa Cannon Falls, Minnesota Organic Bananas Everyday VALUE $.99/lb

RoundRiver Institute Presents: UPCOMING PROGRAMS “Driftless 5-String Banjo Jam: An intro to playing Bluegrass with other Pickers” w/ Rick Sampson Oct. 17 “Breath of the Shaman” w/ Bill Humphrey Nov. 7 “Discovering Your Life Purpose” w/ David Banner Nov. 8 “Divine Feminine Series: Holding Your Center in Uncentered Times.” w/ Kim Hammer, Marion Nelson, Mark L. Taylor LPC & Tibetian Physician Dr. Yangbum Gyal. Oct. 3. 24 & Nov. 5 Check our website for developing autumn offerings: www.round-river2000.com RoundRiver is available for presenters and groups seeking an aesthetic setting for growth and gathering. Located near Romance, WI. Questions? Call: (608) 483- 2730 The Scoop • October/November 09 Page 7

end manager, manager on duty, fork lift driver, and am currently In Context: Good Food, Kellogg, Staff highlight: wine buyer, and unofficially help with some of the maintenance and upkeep issues, such as our freight and oneota Barrett Kepfield elevator. by: lyle luzum, president, Favorite product? Well, as to oneota community co-op board of directors wines, how much room do you have...? My heart melts over north- In April, I had the opportunity gain that week. After a little men- ern Italian wines, and I swoon over to attend, as a representative of tal panic, I wrote, “perspective”. a good Chianti. That being said, one the Northeast Iowa Food & Fitness Well, listening to the speakers and of my favorite wines at the Co-op Initiative, the W. K, Kellogg Founda- talking to people – the Florida farm right now is the Goats-do-Roam, a worker involved in the battle to get tion’s “Food & Society Gathering South African blend that’s so lovely for Good Food, 2009”. The Kellogg tomato pickers a penny more per smooth and warm....But just stop Foundation has a definition of pound, the county supervisor from me and ask and I can tell you more “Good Food.” It is food that is Fair, SW Iowa, the board member from Green, Healthy, and Affordable. Weavers Way Co-op in Pennsylva- of my favorites. “Fair” food does not depend on nia, the organic dairy farmer from Future at the Co-op? Hopefully a exploitation of people in its journey Wisconsin, the Food & Fitness Initia- continuing solid, stable presence in from farm to fork. “Green” food tive representatives from Detroit the front end (among other places), does not depend on exploitation working to even get a grocery chain laughing and smiling! and degradation of the environ- to open a store in Detroit (there are ment in its journey from farm to none), the Tohono-O’odam Native Editor’s Note: Barrett is also fork. “Healthy” food encourages Americans struggling to extract known for his gracious modesty. He health, not chronic illness or obe- their people from the health disas- has guided the Front End through sity. “Affordable” food is available ter caused by the “American” diet– the transition between manag- to all, not just the rich. this gives perspective and puts ers, delved into the complexity Serving Oneota Co-op since 2006 It struck me, as I listened to the our problems and opportunities in of the heating & air conditioning definition, that is what the Oneota context. The micro-picture we live I have been at the Oneota Co-op problems--even averted a crisis Community Food Co-op strives in can consume us, but we cannot almost 3 1/2 years, but the first co- recently when he noticed our motor to sell. It also struck me that the ignore the macro-picture. op I joined was in 1987 as a college tunnel overheated and three cool- goal of Good Food for everyone is All people are on a journey with sudent in Northfield, Minnesota. At ers failed--and is currently serving a daunting task, for the dominant food. We are at different stages Oneota I have had a number of dif- as interim wine buyer. Barrett is a economic drivers tilt toward ex- thinking about food’s trip to our ferent jobs: cleaner, cashier, grocery utility player and a positive force on ploitation of both people and the plate, what goes into it, and what stocker, bulk lead, assistant front the team. environment in the farm-to-fork are the consequences. In our new, chain, and the promotion of nutri- expanded store, Oneota is bringing Candida Support Group tionally vacant “food” at prices that more Good Food to more people. meets twice a month at Magpie restaurant give the appearance of affordability We invite you, where ever you are in (quantity at the cheapest possible your journey, to explore at Oneota. Contact Joan at the Co-op - 563.382.4666 price). At the first session of the Gather- ing, attendees were asked to write, Next In Context: Fair Food, on the back of our ID badge, a word Foreign Foods, and Oneota October is Gluten-Free Month! that represented what we hoped to Just in time for apple pie and chilly fall days! Watch for special sales throughout the month Restaurant on various gluten-free Make dining an experience again. Algerian & American Cuisine baking ingredients and hot cereals. • Fresh, local ingredients whenever possible

• Vegetarian and vegan options dispenser &

• 18 craft and specialty beers on tap home delivery

• Premium cocktails featuring local liquors available

• Enjoy your meal overlooking also available in a variety of the Turkey River on our 3 seasons patio sizes at Oneota Co-op Events & menus at scheras.com 10601 State Hwy 56 East, LeRoy, MN 55951 319-240-6804 • 507-324-9567 107 S Main St • Elkader, IA • (563) 245-1992 www.artesianfresh.com • [email protected] Free Hot Water Use hot water? Solar water heaters, heat water using the energy of the sun. Of all the renewable energy options open to us, the technology of solar water heating is the most mature and will quickly pay for itself over and over. Good for your planet, good for your pocket book.

Call to learn more about active solar DHW and space heating for commercial and Twin residential, passive solar building and design. Oak Site Assessment Energy SOLutions Brandon Schmidt Servicing the Tri-State Area 563-387-0000 Page 8 The Scoop • October/November 09

nade or dip. You’ll find a great choice of natural Field Day: Another Great Value and organic snacks and by: michelle campe The Field Day products are be- paper products (toilet The Oneota Co-op is pleased ing introduced over the next few tissue, facial tissue and to introduce a new value line of months. Right now you’ll find a ter- paper towels) at prices products under the Field Day label. rific range of organic canned beans- you’ll love. No other store in Northeast Iowa -black beans, pinto beans, garbanzo Look for over 100 new will have access to this line—it’s beans, and more. Our salad dress- Field Day items as they packaged specifically for co-ops ings can do more than just dress up become available. and small independent natural food a salad—they’re great for a mari- stores. We like the Field Day products because they’re: • always natural, often organic • no artificial colors or flavors • preservative free • no pesticides or herbicides • comfortably priced • wide selection of choices COMM POST • nutritious To sign up for our weekly • wholesome flavors email blast about Co-op news, events, sales, and deli menu, please email NCGA report: sunny seattle [email protected] and a bright future for co-ops to be added to our list. by: troy bond I lived in Seattle for five years, and at that time I was a member of the Puget Consumers Co-op. During those years, September was always a cool and cloudy month when you had to put on your fleece sweat- shirt again to be outside. But when I returned to Seattle this September for my first National Cooperative Grocers Association (NCGA) Gen- eral Assembly, it was warm and sunny. And you’ll be happy to know that the forecast for co-ops across the country is just as bright! In 2007, the Oneota Co-op joined understand his excitement. The that the co-ops approved a new the NCGA, an organization that NCGA rolled out a new marketing sales schedule with UNFI. Soon we supports independent co-ops plan with a fresh new logo and a ta- will offer new sale items every two with combined purchasing power, gline “stronger together” that you’ll weeks instead of once a month. marketing and operations support. see soon on ads, flyers, and signage This will mean you’ll see more prod- The annual General Assembly is a in the store. With the logo came ucts on sale more often. chance for all General Managers the first (I suspect of many) discus- Our organization is growing at a from co-ops across America that sions of adopting some common fast clip. More co-ops are set to join are members of the NCGA to dis- standards on operations and store the NCGA. In our Central Corridor cuss our future and to network. cleanliness and merchandising. In alone, at least three more co-ops The agenda heralded a number of other words, the GMs agreed that have been identified as new mem- significant changes, so much so that whenever you visit a co-op with a bers in 2010. one long time GM from the Eastern NCGA co-op logo in the window we Another bellwether of good to Corridor gushed during the closing want the experience to be a posi- come were the financial reports. comments, “I was struck by this tive one no matter where you are. While Whole Foods suffered under being a memorable experience. This That said, the GMs were adamant the storm of economic collapse last was the most productive General that each co-op express its own year and turned in negative year-to- Assembly I’ve attended in seven individuality and uniqueness. year store sales, co-ops nationally years. We have turned a corner!” Also, talks are underway with went from double digit percent- While this was my first GA, I can our main grocery supplier, United age sales increases down to a very Natural Foods, to recognize our respectable single digit growth in combined buying power. Currently, the past year. We’re on a quick re- The the co-ops in the NCGA represent bound back to the double digits. My Fall Registration a huge chunk of the UNFI’s sales— take on those impressive numbers only the largest natural food retailer was that co-ops benefit by being Saturday, October 24th in the world, Whole Foods Market, independent: we are more nimble Yoga buys more product from UNFI. and can adapt to economic troubles Studio 10:30-12:30 In addition to better prices, our faster, and we have a committed Beginning classes: shoppers will be happy to know membership base to support us. Mondays & Fridays 9:15 - 10:45 a.m. Iyengar  Hatha  Restorative Continuing classes: Wednesdays 9:15 - 10:45 a.m. Saturdays 8:30 - 10:00 a.m. 306 W. Water Street • Decorah • 419-2329 It’s classified IYENGAR YOGA For more information call with Marybeth Gallant Marybeth at 563-419-2329 Classified ads are free to Oneota Co-op members. The deadline is the 15th of the month prior for the following month’s Scoop. Please deliver typed or legibly written ad to Nate Furler at 563.382.4666, or e-mail [email protected]. Limit of 25 words. We reserve the right to refuse or edit ads.

FOR SALE: CPAP machine REMStar Auto CFlex with heated humidifier and both AC and DC cords. Very lightly used. $345 OBO Call 563-382-1485. Do you love the Luther barn? A photo-essay coffee table book is available online at Creative Midwest Fare • Local Seasonal Menus www.blurb.com. Put “Luther College” in the bookstore search window. Monday-Saturday • Lunch 11-2 • Dinner 5-9 • Bar til close Interested in your dreams? Me too. Archetypal Dream Therapy. Amanda Ellingson 120 Washington St. • Decorah • 563.382.3067 382-5384 [email protected] The Scoop • October/November 09 Page 9

es that the Co-op is a business, that Policy lists “Banned Products” that it must make a profit to survive and will not be sold under any circum- Merchandising policy it has competition. stances at the Co-op: by: troy bond food industry and economy. The Selecting Products to Sell • Products containing artificial Every co-op grocery has purity guidelines are also a tool to help keep The OCC Merchandising Policy asks sweeteners standards for the foods they sell. Oneota ethically sound as well as buyers to consider the following cri- • Tobacco products That’s why many co-ops started in economically viable. It is important teria before bringing in a product: And a list of items the OCC does not the first place: to be a resource for to acknowledge that the practical as- 1. Nutritional value, health and knowingly sell: wholesome, non-commercial foods. pects of purchasing for a full-service dietary considerations • Irradiated products As I witnessed at the NCGA meeting grocery make it impossible to fulfill 2. Price value • Products from cloned animals like in Seattle in September, when the any individual’s idea of “perfection.” 3. Environmental impact milk or meat discussion at a table of GMs came OCC Merchandising Policy, p. 1 4. Social responsibility • Product made from endangered to what a food co-op should carry, That’s a key paragraph. One that 5. Economic impact species the assumptions and judgments allows the Co-op to bring in product 6. Organic production and pro- • Products tested on animals start to fly. that meets the overall guidelines cessing I work with buyers to maintain Some co-ops carry Coke. Others but may not satisfy the more ardent In case you’re wondering what the integrity of the Merchandising are aghast, but don’t see any prob- whole foods purist. each point means, the details of Policy. Occasionally, lapses occur or lem if Heinz ketchup is on the shelf. For instance, while a few mem- each item are too lengthy to include new products arrive with undesir- Co-ops like these generally serve as bers request to see more (or only) in this article. Within point #1 alone able ingredients that aren’t known a convenient neighborhood market- organic foods on the shelf, the Mer- are nearly a page of specifics that ahead of time. This, too, is consid- place in addition to being a destina- chandising Policy does not make generally fall under the category ered a part of doing business in the tion for local and organic foods. organic a requirement. We may. of no artificial anything: colors, Merchandising Policy: I listened to the debate with inter- . .occasionally carry products that flavors, preservatives, stabilizers, With the many thousands of est having brought with me a copy fall outside the following guidelines, sweeteners, etc., not only in food products in our store, it is often not of the Oneota Coop Merchandising because we try to meet the needs of but in body care products as well. possible for us to determine detailed Policy written by the OCC’s man- as many members as is possible. OCC It’s interesting to note the OCC information about every manufac- agement team in May of 2008. A Merchandising Policy, p. 1 Merchandising Policy provides turer that supplies products to us. merchandising policy is intended to While we have not brought in “Exemption Criteria” meaning that If you have concerns or questions be used for buyers to ask the right Cheerios, Campbell’s soup or Bud- certain products that don’t fit our about products that you think may questions before bringing in new weiser, the Merchandising Policy purity standards may be sold under fall outside of our Merchandising products and for reevaluating exist- does allow for conventional items special circumstances because a Policy, please speak with the buyer ing product lines. to be sold if the situation war- customer requests it, or it’s sea- for that department, fill out a Cus- The guidelines we use for prod- rants it. While no one at the Co-op sonal, or pertaining to a holiday, or tomer Comment card or just email uct selection are intended to allow is thinking of bringing in Wonder even that contain hydrogenated oil, me. enough altitude and flexibility for the Bread, it is important to note that high fructose corn syrup, or chemi- Co-op to adjust to an ever-changing the Merchandising Policy recogniz- cal preservatives. That said, the

cost to making plastic bottled water water station or in the deli from the tracted suffer a disproportionate available for sale. water dispenser. loss to their own water supplies. While bottled water is convenient, If you’re still not ready to let go of Water shortages occur in Texas the price for that convenience is your plastic water bottle, here are a and the Great Lakes region near staggering: Nearly 4 out of 5 water few bottled water facts: bottling plants. bottles end up in a landfill. Worse, • Over 90% of the cost of bottled • Incinerating used bottles produces the cost of manufacturing and water is in the bottle, lid and label. toxic byproducts such as chlorine trucking the product creates an un- • Americans are willing to pay top gas and ash containing heavy met- necessary carbon footprint in a time dollar for bottled water, which als. when global warming is increasing costs up to 1,900 times more than • Four of every five water bottles exponentially. Lacking any evidence tap water and uses up to 2,000 end up in landfills. In California that bottled water is better for your times more energy to produce and more than 1 billion plastic water health or even better tasting, the deliver bottles end up in the trash each Co-op has decided it no longer wants • Tap water produces 300 times year. single-serving to contribute to an industry that fewer carbon emissions than • Water bottles buried in landfills adversely impacts the environment. bottled water. can take up to 1,000 years to bio- Bottled Water Ban In lieu of bottled water, the Co- • Bottled water must be transport- degrade. As part of our efforts to demon- op encourages the use of reusable ed long distances, which involves • Ironically, when deposited in land- strate greater social responsiblity as canteens. We’ve lowered the price burning massive quantities of fos- fills the plastic bottles leak toxic outlined in our Merchandising Policy, to make them more affordable. sil fuels. Almost one-fourth of all additives, such as phthalates, into beginning October, the Oneota Co- Given the high price of bottled wa- bottled water must cross national the groundwater. op will no longer sell water in single- ter, it would only take a dozen or so borders to reach consumers. • Between 25 and 40 percent of serving plastic bottles. Following purchases of bottled water to make • To manufacture the plastic bottles bottled water comes from mu- the lead of major cities such as San up for the price of a reusable can- it takes 1.5 million barrels of oil nicipal water supplies—in other Francisco, Seattle and even Austra- teen. Not only do we have attractive per year, which is enough to fuel words, it’s just tap water. (Bottling lia and countries in Asia, the Co-op canteens for sale, you can fill up your 100,000 cars for that same year. companies then filter it and some recognizes the high environmental canteen for no charge at the Culligan • Communities where water is ex- add minerals.)

Specializing in sustainable residential and light commercial construction

David J. Wadsworth • 563 419-0390 [email protected] www.wadsworthconstruction.com Page 10 The Scoop • October/November 09 Take care of that body by: gretchen schempp New by Griffin Remedy are three different shampoos and conditioners. Allergies got you down, sniffling Daily- gentle for frequent use and all hair and sneezing and wheezing? Baraka types with Sea buckthorn and orange. (Breath of Life) has created Sinus Restorative- gentle cream shampoo good for Rejuvination Oil for chronic sinus dry and damaged hair in lavender scent. sufferers. This fantastic product is Volumizing- with vegetable protein and plant a blend of the essential oils green sugars for added body and thickness in lemon myrtle, inula graveolens, rosemary verbena scent. verbenone, eucalyptus dives, pepper- Griffin Remedy -- our number one clean body mint and spike lavender. This blend care company. Always free of parabens. so- not only fights infection dium lauryl sulfate and harmful chemicals. and drains mucus, but it has the potential to rejuvi- nate the sinus cavity. Ear candling has been used This oil needs to be ap- as a form of hygiene all over the world for centu- plied 3-4 times a day for ries. It is a soothing, natural process to help soften best results. While the hardened ear wax, allowing your body to naturally oils do have decongestant excrete it in the days that follow the procedure. properties, this product is Some people have found relief from headaches, best used over extended sinus conditions, ear infections, allergies, minor periods of time. For hearing loss, ringing in the ears and respiratory long term sufferers two issues. months of use is noth- We sell four varieties of ear candles in our Well- ing compared to years of ness Department: discomfort! • plain paraffin candles Each 5 ml bottle contains • lavender paraffin candles for soothing the ear, over 400 applications, or a • herbal paraffin candles 2-3 month supply. • beeswax candles - which burn a bit slower and Look for Sinus Rejuvina- are said to have a stronger “pull”. tion oil next to the neti Instructions are available with ear candles as well. pots in the Wellness Dept. CELLFOOD: a brief history Northeast by: karina klug I personally find the history of the bomb tests. It was then that Storey Iowa’s discovery of Cellfood inspirational. developed the conceptual blueprint It is about taking something that is for Cellfood. He theorized that the negative and finding positive appli- very same water-splitting technol- largest cations for it. I have used Cellfood ogy could be used to heal a human and always feel that I am energized life. By utilizing hydrogen’s deuteri- bulk foods on a deep level when I consume um isotope, and a blend of required it. Cellfood is FDA approved which minerals, enzymes and amino acids, adds value for many people. A he would create a solution and an department! Cellfood training I participated in “electromagnetic equation” that recently shared the history of the could release vital oxygen and development of Cellfood and its hydrogen into his bloodstream, re- Use reusable tale of transformation. move toxins, nourish and rebuild his In the 1940’s, Everett Storey -- a systems, and return him to health. organic cotton scientist who was called “a genius” It worked and Cellfood was born. by Albert Einstein -- was engaged in Saved by his invention, Storey lived drawstring bags, an exhaustive process of exploring a long, healthy, productive life. the fundamental laws of matter. Over the next few decades, great for rice or He worked at creating a “water- Cellfood’s reputation as a superior splitting” technology a process that health formulation continued to beans or any- would cause oxygen and hydrogen grow. Today, Cellfood has spread to “split” from one another and, in around the world, and is used and thing bulk. Look so doing, be released from water. recommended by leading health for them near the As the world marched to war, the practitioners and clinics in over 70 United States government asked countries globally. bulk island. Storey to contribute his technology as a critical component in the race to create a hydrogen bomb. A humanitarian and lover of life, LOCAL, FRESH APPLES Ev Storey vowed after the war to never again have anything to do Lots of apples, lots of varieties with destruction. But Storey and his colleagues then discovered a OPEN WEEKENDS more personal crisis: they were dy- ing of radiation poisoning, a result Saturdays 8:00 am - 6:00 pm of their exposure while witnessing Sundays 12:00 noon - 5:00 pm Hayrides, Sundays 2-4 pm Apple Blossom Cleaning through October using natural products for a safer home environment Take Highway 9 east from Decorah to intersection of Highway 51, go north on Now taking clients Apple road (gravel) and follow the signs. Call or e-mail for more information Find us at the Winneshiek Farmers Market Jessica Korn 859.779.0579 • [email protected] (563) 382-4486 • (563) 568-3979 The Scoop • October/November 09 Page 11 PLATTERS Fruit Platter What’s New at the Imported and Local Artisan Cheese Platter Call for prices Oneota Deli Domestic Cheese Platter small 12” (serves 20-25) - $30 Fresh. Organic. Local. large 16”(serves 25-30) - $40 Shullsburg cheese: Swiss, Smoky Parmesan, by: mattias kriemelmeyer Brunkow Cheddar (rGBH-free), Pepperjack executive chef & deli manager Vegetable and Dip Platter small 12” (serves 20-25) - $45 New and exciting things are happening at large 16”(serves 25-30) - $58 the Oneota deli. We have a new look and new Fresh organic veggies with your choice of dips: exciting recipes and specials. Come check out Homemade Ranch, Blue Cheese Walnut, our organic homemade lefse, Chef Mattias’s Annie’s Goddess Dressing or Roasted Red Pepper Hummus. guacamole, Nate’s cheesecakes and many Cold Cuts Platter ate’s more healthy, delicious surprises. small 12” (serves 16-22) - $45 N cheesecakes Delicate and creamy, these creations are made with mostly or- Our mission is the same: to provide the large 16” (serves 24-30) - $58 highest quality fresh, local, and organic foods ganic and local ingredients. Order a full cheesecake, or stop by the Sliced turkey, roast beef, ham deli and pick up a slice of your favorite variety from the grab-n-go. that taste great. We cater to all diet types (no hormones or antibiotics) each cheesecake serves 16 from gluten-free to vegan. Our friendly staff cherry$44 Fruit Platter New York Style - graham cracker crust and a rich basic is always eager to answer any questions you straw$44 Call for prices - dependent on season and availability cream cheese filling, topped with your choice of cherry, might have. strawberry, or blueberry puree blue$49 small 12” (serves 20-25) - $40-50 (estimated) New deli creations starting in October in- large 16”(serves 25-30) - $60-70 (estimated) Turtle Cheesecake - graham cracker crust with layers of $39 clude: An array of colorful fruits for any occasion caramel, pecans, and a chocolate cream cheese filling • Nate’s Cheesecakes- available in many fla- centered around a crème caramel dip. White Chocolate Raspberry - raspberries sandwiched $39 vors. See our catering menu! Organic fruit when possible. between a graham cracker crust and white chocolate fla- • Olive Bar- prime choice olives and stuffed vored cheesecake Antipasto Platter olives from around the world. our standard chocolate crust with a rich $34 small 12” (serves 20-25) - $45 Fudge Truffle - chocolate cheesecake filling • New sandwiches large 16”(serves 25-30) - $58 $34 • New dips & spreads Fresh vegetables, olives, parmesan cheese, and Bailey’s Marble - chocolate crust with a chocolatey Bailey’s • New Hot Bar Specials marinated artichoke hearts. Irish Cream cheese filling • Improved Catering Menu- platters, box Spiced Pumpkin - a special spiced graham cracker crust, $39 lunches, entrees, salads, cakes, and more... Mediterranean Platter with a spiced pumpkin cream cheese filling small 12” (serves 20-25) - $45 • Daily samples large 16”(serves 25-30) - $58 Cappuccino Fudge - rich chocolate crust, a coffee infused $49 filling, and two layers of silky chocolate ganache Enjoy a healthy, delicious meal at the Oneota Olives, hummus, cucumbers, vegetarian dolmas deli today! and dates accompanied by whole wheat pita bread Oreo (Newman O’s) - cookies in the crust, and another $39 wedges. layer in the middle of the vanilla cream cheese filling $44 Mediterranean Platter Sandwich Platter Pecan Pie - rich brown sugar and pecans in the crust and in the filling small 12” (serves 20-25) - $45 - choice of 2 sandwiches large 16”(serves 25-30) - $58 - choice of 3 sandwiches Heath Bar Mocha - chocolate crust, a layer of chocolate $44 Your choice of sandwiches, cut into bite size pieces and toffee bits, topped with a creamy coffee filling and arranged beautifully on a 12 or 16 inch platter. Candy Cane - chocolate crust with a peppermint flavored $39 filling, complete with little bits of peppermint candy inside and on top Raspberry Mousse - chocolate crust, simple vanilla cream $34 ENTREES cheese filling, topped with a raspberry mousse 12-15 servings per to-go pan - $48/pan Kahlua Fantasy Chocolate - chocolate crust with a $34 Lasagna - creamy Kahlua liquour flavored filling Made in-house, many ingredients organic. Raspberry Swirl - chocolate crust, vanilla cheesecake filling $39 Choose from: with raspberry sauce swirled throughout • Three Cheese • Kristen’s Greek - feta, spinach, kalamata olives S’mores - graham cracker crust, creamy filling with marshmal- $39 lows and chocolate chips baked in • Country Beef Ragu - featuring local beef Chocolate Chip Cookie Dough - graham cracker crust, $39 Meatloaf - gooey bits of cookie dough throughout the filling Made with local beef. Our best seller! Coconut Cream - graham cracker crust, coconut mixed into $34 Salsa Verde Enchilada Pie - the filling and sprinkled on top Vegetarian. With yams and green sauce. SALADS (Substitute rice cheese for vegan option.) The Co-op deli uses Swiss Valley cream cheese and Neufcha- Try one of our tasty fresh salads at your next party. tel. Swiss Valley directly states they do not use milk contain- Priced per pound Chicken Chile Enchilada Pie - ing rBGH in their cream cheese and Neufchatel. Organic cream A creamy white sauce enchilada with Amish chicken and cheese may be used in your cheesecake, by request. Prices Salad Selections - green chiles. will vary with organic cream cheese, please inquire if you are • Apple Cranberry • Orzo Pasta Salad with interested in a cake made with organic cream cheese. Red Cabbage Roasted Tomatoes • Chickpea Chermoula • Pasta Primavera Salad TAKE-AND-HEAT SOUPS • Coleslaw with Rice Noodles Priced per pound ate’s • Currant Barley • Quinoa Black Bean Salad Over 50 soups to choose from! N sheetcakes • Curried Quinoa with • Quinoa Feta Salad Some of the favorites: Affectionately known as “Nate-cake” by many, these sheet- Corn and Mushrooms • Quinoa Salad Potato Dill - Hearty Bean & Vegetable - cakes use predominantly organic ingredients. • • DonDon Noodles Red Potato and African Peanut - Italian Bean & Squash - Cake flavors: chocolate, vanilla, marble, • Garbanzo Bean Salad Egg Salad Clam Chowder - Red Lentil with Greens & Lime - carrot, apple, banana • Greek Pasta Salad • Roasted Yam and Spicy Thai Carrot - Mulligatawny - • Greek White Bean Salad Chili Salad Hungarian Mushroom - Cajun Corn Chowder Frosting flavors: vanilla buttercream, • • Indonesian Rice Salad Potato Salad chocolate buttercream, cream cheese • Ionian Potato Salad with Lime • Lemony Basil • Santa Fe Salad BOX LUNCHES 9x13 - quarter sheet Pasta Salad • Savory Potato Salad Includes a sandwich, pickle, salad and Waving Grains serves roughly 20 - $30.00 (1.5o per serving) • Marinated Beet Salad • Thai Noodle Salad cookie or a piece of organic fruit. 12x18 - half sheet with Feta • Three Bean Salad With a Vegetarian or Vegan Sandwich $7.00 • Mediterranean Salad • Toasted Sesame With a Meat Sandwich $8.00 serves 36-48 - $60.00 (1.66-1.25 per serving) • Mexican Potato Salad Asian Slaw 12x18 cakes can be scored either in 36 or 48 servings. • Millet Tabouli • Tzatziki Potato Salad Design is restricted to messages with simple piping. • Zorba’s Pasta Salad Extras Requests may be taken for more intricate designs, Single serving bag of Kettle Chips - $1.50 and additional charges may apply. Note: Blue Sky Sodas - $.80 Please allow 5 days advance notice for all cake orders. 3 day notice needed for all catering orders Izzie’s Sodas - $1.65 Larger orders or special requests/substitutions could require 7 days Organic Santa Cruz Soda or Flourless Chocolate Cake $30.00 Switch Sparkling Juices - $1.30 Special Dietary needs? Let’s talk! Many of our op- This cake stands alone. Four ingredients combined to make the tions are gluten free, and we can substitute for Bottle Teas - $1.60 richest, most satisfying chocolate experience. Eggs, chocolate, other requirements. butter, and coffee. Coffee is optional. Serves 16 Page 12 The Scoop • October/November 09

Farms turkey and chicken for many be tasty and wholesome this year. *To sign up for our weekly email years so we know from experience Look for ads in the newspaper and blast about Co-op news, events and TURKEY TIME the turkeys have thick breasts with mentions in the Comm Post* for sales, please email nate@oneota- by: kristin evenrud, meat buyer deep delicious flavor. more great holiday meats to come. coop.com to be added to our list. This time of the year is so beauti- Ferndale Market turkey is raised ful: the leaves fall from the trees, by John Peterson and his family. the air is crisp as we gather around The farm was started 70 years ago the table with those we love. In the by John’s grandparents, Fern and Meat Dept. autumn means it’s time Dale Peterson. Their turkeys are for turkey, from turkey roasting free range during the warm months in the oven to the left-over turkey and all of their turkey is naturally sandwiches. processed, so there are no artifi- This year Oneota Co-op will have cial ingredients or additives--just both the fresh turkeys and frozen, delicious turkey. Ferndale Market the sign up to reserve your turkey is strongly committed to the sus- will be available at the Customer tainability movement, and sells Service Desk. Two regional produc- their product locally to reconnect ers will supply us with turkeys this consumers with high-quality, local year--Larry Schultz Organic Farm agriculture. (I ate Ferndale turkey (Owatonna MN) and Ferndale Mar- last year with my loved ones from ket (Cannon Falls MN). Minnesota and it was delicious!) Larry Schultz Organic farm is a The Oneota Co-op is committed small family farm where Larry and to bringing you the best turkey, Cindy have always operated organi- either free-range & antibiotic-free cally and certified their land and or certified organic. SIGN UP EARLY poultry in 1998. The Oneota Co-op to reserve your bird, so you can be has carried Larry Schultz Organic assured your Thanksgiving meal will LE Beaujolais Nouveau est arrivÉ! In keeping with a long tradition THE BEAUJOLAIS TRADITION - that marks the autumn harvest and The date: the third Thursday of the start of the holidays, the Co-op November will be celebrating with the rest of the world by hosting a Beaujolais The time: one minute past midnight Nouveau event! The place: France Join us Thursday, November 19th The destination: all over the world from 5 to 7 pm when we turn our The cargo: bottles of Beaujolais Windows on Water into a French Nouveau, the first pressing of bistro. Along with a wine tasting of 2009 vintage wine from France Beaujolais Nouveau—both regular and vineyard specific village—we’ll Beaujolais Nouveau is a light, be sampling baked brie and other easy-drinking red wine made from French cheeses with our whole- Gamay grapes produced in the some Waving Grains bread. For des- Beaujolais region in the Southeast sert, we’ll enjoy fresh, warm crème corner of France. The unveiling of brulee. We’ll have themed music, the first wine pressed in 2009 is and our customer service profes- serious business: The Beaujolais sionals will offer suitably rude and Wow! A revolutionary thought- French law states that the Beaujo- discourteous French service! they need all three to survive? So, lais Nouveau cannot be released any LOCAL PRODUCE when you are buying local produce earlier than the third Thursday of by: betsy peirce, produce manager from Oneota Co-op you are help- November, so every year on this day For years I have been grappling ing us to keep supporting our local producers embark on a mad race to with how Oneota Community Co-op farmers on a daily basis, not just get the first bottles on the shelves. fits into our shoppers’ minds when twice a week at farmers market What makes Beaujolais Nouveau a it comes to being a local outlet for or once a week for your CSA share hit around the holidays is how well farmers to sell their produce and delivery. We and our local growers it pairs with holiday foods such as consumers to buy it. Certainly we thank you! cheese appetizers and Thanksgiv- are not literally a farmers market, Looking forward to Autumn? Here ing turkey or ham. Even people who and we are not attempting to be. are some local fall produce treats don’t normally prefer red wine of- What Oneota Community Food coming up, or are already here! ten enjoy a cool glass of Beaujolais Co-op can do very well is support (BTW: expect delays on apples and Nouveau with their holiday meal. our local farmers as best we can. pears- it’s been cold!) So, join us November 19th, raise For us that means we have a per- • Peake Orchard Apples from a glass of Beaujolais Nouveau and sonal relationship with our growers Waukon: Honeycrisp, Cortland, shout, “Vive la Co-op!” and we buy nearly every item they Haralson, Regent, Gold Delicious have available to sell us. We also and Enterprise mark it up less than all our other • Brian and Kelly Nordschow: produce, making it possible for Sommerset Grapes- seedless! them to be paid a higher sum for These grapes are so their goods. wonderful. Kids Recently I came across a great especially will quote that brought it home to me. love their tiny “In order for small family farms to size. survive and thrive they need you to • Sliwa Meadow support them in all three of their Farm: Organic markets: Apples and Pears. 1. Through CSA’s (Community Sup- • Countryside Or- ported Agriculture= buy a share in chard Apples- all exchange for a semi-regular deliv- unsprayed. Look for ery of produce) Rock Spring Farm’s Priscilla, Liberty, and more! CSA drop point is Oneota! • Plus: Melons and Raspber- 2. Through Retail Outlets- like ries, Edamame (edible soybeans- ONEOTA! in the pod- yum!), tomatoes and 3. Through Farmers markets- di- more sweet corn. rect to the consumer.”