- - Oneota Community Food co-op - - -

PRST STD - 312 West Water Street - U.S. Postage Decorah, Iowa 52101 PAID CHANGE SERVICE REQUESTED Decorah, IA Permit 25 $12.99 does most food travel? Most likely, P UP facts during the month of September (more info on page 10), we offer we during 10), the info month page on of September (more WE to Fork + ADD NOW in-stock at the Co-op - Shower Together, Buy in-stock Local,NOW Garden, and at the Co-op Together, Shower - can consumers. Center for Sustainable (Leopold Agriculture, 2007) my by purchasing and services by my goods available within their region, rather than through bulk distributors large outside the region. (Worldwatch Institute, 2002) Just how far how Just gan, et Leo, al. 2002) their communities. While industrial large farms often bulk order seeds, equipment and products from distant companies, small farms are more purchase to likely operating supplies and services from other locally and Environmental 2010 Health Sci owned Table, businesses. (Sustainable University ofences Research Center, Iowa, 2003) varietiesvegetable for their superior flavor rather thanfor their durabil ings, rather than focus on a single Diversified crop. fields help protect the environment producing by crops that are more resilient against pests, extreme weather and disease. (Harvard Center for Health and the Global Environment, 2010) the nutritional plant’s value. (Harvard Center for Health and the Global Environment, 2010) duefood to processing, transportation, storage and preparation. (Horri ity for travelling long distances. (Harvard Center for Health and the Global Environment, 2010) reach to consumers. Sustainableage Agriculture (National Information Service, 2008) farm Sustainable Agriculture (National the to plate. Information Service, 2008) different countries. Center for Sustainable (Leopold Agriculture, 2007) Breast shirts Feed in various one can “No do everything. sizes. Everyone can Start dosomething.” dialogue a without saying a word. Farm • Smaller family-owned farms typically reinvest more into the local econo • Small, family-owned farms reinvest portion a larger of their profits into • Farmers who sell their produce locally are more choose to likely fruit and • Processed food in the miles United travels States on aver more than 1,300 it travels much further What realize. than are you some of the benefits of eating local? As the Oneota Community Co-op Food prepares for Local, Eat America! these farm fork to facts about local and non-local foods: • Local foods usually ripen are to allowed increasing on the vine far longer, percent of all fossil fuel energy• Ten consumption in the United is States • Buying local products gives farmers an incentive diversify to their offer miles from produce travels more• On average, the than industrial 1,500 an American• On average, meal usually consists of ingredients from five non-local in transit days food• Typically, 14 spends to seven reach to Ameri ------é water-crock continued 7 onpage continued 7 onpage

As I pointed out in previous arti SUMMER HOURS (APR-OCT): MONDAY-SATURDAY 8:30-8:30 • SUNDAY 10:00-7:00 8:30-8:30 • SUNDAY (APR-OCT): MONDAY-SATURDAY SUMMER HOURS So, we've got options that for got you we've So, water bottles got but not We've It took meIt a while used get to

WINTER HOURS (NOV-MAR): Monday-Saturday 8:30-8:00 • Sunday 10:00-7:00 Monday-Saturday 8:30-8:00 (NOV-MAR): WINTER HOURS cles, the main reason food cheap is chosen becauseis ig to have we dation due unsustainable to produc tion practices and health degrada tion abundance due to of food-like products that are simply bad for us. The fact created an have that is we industrialized “food” system that at producing cheapexcels calories becauseiteasy is createproducts to from fats and sugars that tempt our taste buds. One reason this is possible because is our system is built government on subsidies for the building blocks of those cheap nore real but hard quantify to costs -- fairness producers, to impacts on communities when producers can't a living,make environmental degra

strongly that need stick we to with at the Co-op. are perhaps more expensive in the run,SHORT guarantee but we will offpay big-time in the long run - which one is of the reasons are we here. more will It you also make conscious of the take in steps you dailyyour life eliminate to wasteful purchases and packaging. Reusable bottlesbottled and water. containers adorn our in vari shelves ous areas throughout the store. You can find an array of different de Oneota are even Co-opsigns (some branded) made of different materi als. Some insulated, some not. But, one thing rings true for all ofthese options. They can be used again and again and again - eventually saving money andyou the Earth's resourc es. mention, Not to who anyone walks into the Co-op with their own single-serving container can fill it up for free from our Caf or directly from the Culligan water machine - both located at the front of the store. travellingto with a stainless steel water bottle. husband wasn't My abouttoo happy it at first I either. bought first my stainless steel water bottle three when years we ago

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- 312 West Water Street • Decorah • Iowa • 563.382.4666 • www.oneotacoop.com • Decorah • Street 312 West Water - - - -

- E H T SCOO (ottle)

GUST 2010 Y/AU

In previousIn articles in the “Scoop” Ah, affordability! There's the chal

I discussed the W. K. KelloggI discussed Foun the W. dation's definitiondation's of Food”: “Good not depend (does food that Fair is Greenon exploitation of people), not depend on exploitation(does and degradation of the environ health, (encourages Healthy ment), not chronic and illness or obesity), all, to not just Affordable (available the rich). You are parched. It's hot are outside, parched. It's You lenge! Why is it that food that is Fair, Why it is thatlenge! food that Fair, is Green, and costs Healthy Mi more? suggestschael Pollan turningthat question on its head and asking, “Why food is that none is of those that dominates the foodthings (and so production/consumption chain) as a society we cheap?” Why have “cheap food” (read taken “cheap calories”) as our main goal? by: lyle luzum lyle by: oneota community co-op of directors board Affordable Food and Oneota and Food Affordable In Context: In JUL Vol. 36 No. 4

Plan B Plan

in the direction of direction the in We'd like to point you point to like We'd

But this one is point feel very we too, and we've heard your concerns. heard concerns. your and we've too, upset. We know, we've been there we've upset. know, We pointment. You may even be rather even may pointment. You first reaction most is disap likely in (convenient) plastic bottles. Your plastic bottles. Your in (convenient) carry single-serving bottled water only find to that the Co-op doesn't you walkyou up the cooler to beverage ing in the to Co-op pick to up a bot tle of clear refreshing But, water. you are on-the-goyou are and com you Page 2 The Scoop • July/August 2010

and construction materials. Di-n-butyl phthalate [DBP]: cellu- Phthalates…another lose plastics, solvents for dyes, food wrap (Oneota Co-op carries Natural Value plastic wrap and bags which chemical curve-ball are free of phthalates), adhesives, by: nate furler, marketing specialist perfumes, cosmetics, skin emol- lients, hairspray, nail polish, insect It is most certain that if an “That’s the nature of science – repellents. item is labeled as being a #3 one answer leads to another ques- Diisodecyl phthalate [DIDP]: au- plastic - PVC - it will contain tion.” Mark Schapiro tomobile undercoating, wires and phthalates. Each toy was Here at the Co-op, we are faced cables, shoes, carpet backing, pool found to have different with the daunting task of attempt- liners. levels of phthalates, ing to carry the safest and highest Butyl benzyl phthalate: vinyl tile, some of which were off quality products we can. After all, conveyor belts, artificial leather and the charts according to we don’t just carry products, we traffic cones. scientists. As the inves- care about the products we carry. Di-n-octyl phthalate [DOP]: floor- tigation evolved, you are After beginning research on the ing materials, carpet tile, canvas made aware that at the chemicals known as phthalates, the tarps, notebook covers. DOP used factories where these toys question “Where do I even start?” to be utilized in the production of are made, there are two separate comes to the forefront of my mind. medical blood bags. It was one of lines. One line for toys destined safety and caution even when the The EU (European Union) has the most common plasticizers in for the EU that does not contain evidence may be inconclusive. Our banned phthalates, yet the United production with about 9 tons of phthalates, and one for toys sent to customers, member-owners, staff, States still allows their widespread DOP produced every year until 1987 the US that do. and the community expect nothing use. You may have seen the recent when it was suspected of causing So, what information did the EU less from the people and products segment on “60 Minutes” or a story cancer. They stopped using it in have that the US was not privy to? that comprise this organization. called "Toxic Toys" which ran as a blood bags when it was found to be Nothing. In fact, the evidence that Here’s a list of different phtha- part of "NOW" in 2008 on PBS. If leaching into the stored blood. was presented by US scientists lates and where you'll most likely not, both can be found online, and Di-n-hexyl phthalate: automobile from their studies was exactly what find them in the United States: both make compelling arguments parts, tool handles, dishwasher bas- the EU cited in their ruling to ban Diisononyl phthalate [DINP]: gar- about the safety of phthalates, par- kets, flooring, tarps and flea collars. phthalates. The interesting expla- den hoses, shoes, shoe soles, toys, ticularly pertaining to boys under nation given for why this happens the age of three. The chemical is to be the case is the EU’s stance of suspected of disrupting hormonal using the “precautionary principle.” development, possibly altering the Can't go The precautionary principle can size of a baby boy's genitals and be thought of as “better safe than potentially causing reproductive sorry.” If there is a chance that this problems and even cancer when ORGANIC? chemical ingredient may actually be kids grow up. the cause of these abnormalities in So, what are phthalates? They humans and rats, then they choose Seek out the are the chemical in plastic that give to play it safe and not take the risk it the flexibility and softness that of harming people, animals, and the the manufacturer desires. But CLEAN 15 planet. On the other hand, scien- phthalates are not only in plastics. The Environmental Working Group tists in the United States are forced Phthalates are also used in lotions, recently released updated lists of to prove beyond a doubt that these perfumes, shampoos and cosmet- fruits and vegetables that they con- same chemicals are doing harm ics like lipstick and foundation. sider the "Dirty Dozen" and "Clean before any action is taken. They make the scent and color last Fifteen." It is presumed that corporations longer. Phthalates are so ubiqui- The Dirty Dozen is a list of fruits do not wish to change their prod- tous that there are said to be traces and veggies that are considered to be ucts because of the expense that found in every single human tested contaminated with the most pesticide would be incurred due to switching for them in the United States. and chemical residues. The items on to “safer” chemicals used in place The question of what plastic items the Clean Fifteen are considered to of phthalates. However, this argu- are safe and which contain phtha- be the best options when purchasing ment has proven to be invalid since lates is difficult because labeling is conventional produce, containing the there's been no economic strain in not required for the chemical. As lowest levels of pesticide and chemi- the EU because of just such substi- seen on the segments mentioned cal residue. As you probably anticipated, buying organic produce is the best tutions. prior, two similar looking toys wind way to avoid harmful chemicals. However, if you must buy conventional In researching the issue of phtha- up with one containing and one produce, we urge you to select from the Clean Fifteen list to reduce your lates, I realized a further point that free-of phthalates. In the seg- exposure. I feel is necessary to illustrate. Here ment, they first test to see if the As always, be sure to ask our knowledgeable Produce Department staff at the Co-op, we operate under the particular plastic used to make the about items we carry at the Co-op. In some cases, items may be listed as very same “precautionary prin- toy is PVC (Polyvinyl Chloride). If LOCAL or LOCAL & CONVENTIONAL. However, since we keep tabs on our ciple” exhibited by the EU. It isn’t a they test positive for PVC, then they producers, we can tell you exactly what measures they are taking to control matter of being right, wrong, better are chopped and ground up and pests and disease. or elite. It is a matter of exercising tested for their level of phthalates. CLEAN FIFTEEN DIRTY DOZEN best listed first worst listed first REGISTRATION OPEN! Onions Celery 30th ANNUAL Avocado Peaches Sweet Corn Strawberries CONFERENCE and CAMPOUT Pineapple Apples Mangos Blueberries at SEED SAVERS EXCHANGE HERITAGE FARM Sweet Peas Nectarines Music by Misfit Toys, Synister Dane, and Western Home String Band Asparagus Bell Peppers Great food prepared using regionally grown produce, bread, meats, & cheeses Kiwi Spinach Educational workshops covering everything from Grafting Cabbage Kale Vegetables to Bio-efficiency of Soils to High Tunnel Use Eggplant Cherries to Raising Suburban Chickens. Cantaloupe Potatoes Dig and Discover Youth Conference also available for all kids Watermelon Grapes (imported) 6 yrs and older who attend with a registered adult. Grapefruit Speakers include: Maria Rodale, CEO Rodale Publishing, Sweet Potato Diane Ott Whealy, Co-founder of Seed Savers Exchange, Honeydew Melon Dr. Kenneth Street, The Seed Hunter from Syria, and Pat Mooney, ETC Group from Canada REGISTER TODAY! Full weekend $85 members ($110 non-members) One day only registrations also available upon request! 563.382.5990 or seedsavers.org The Scoop • July/August 2010 Page 3

is to provide our THE STATEMENT ON THE COOPERATIVE IDENTITY member-owners with: A Cooperative is an autonomous association of persons united • foods produced using organic farming and distribution practices with an emphasis on voluntarily to meet their common economic, social and cultural supporting local and regional suppliers, needs and aspirations through a jointly-owned and democratically- 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 Co-op Board of Directors, 2009-2010 put their values into practice. To send a message to all board members, write: [email protected] Lyle Luzum [email protected] 1st Principle: Voluntary & Open Membership Steve Peterson, president [email protected] Joan Leuenberger, secretary [email protected] 2nd Principle: Democratic Member Control Robert Fitton, vice president [email protected] 3rd Principle: Member Economic Participation Steve McCargar [email protected] Bill Pardee, treasurer [email protected] 4th Principle: Autonomy & Independence Jon Jensen [email protected] 5th Principle: Education, Training & Information 6th Principle: Cooperation Among Cooperatives Co-op Staff e-mail addresses 7th Principle: Concern For Community General Manager, David Lester...... [email protected] Marketing, Merchandising & Signage Specialist, Nate Furler...... [email protected] WELCOME Financial Manager, Larry Neuzil...... [email protected] Accounts Payable/Office Manager, Deb Reiling...... [email protected] to these new member-owners & their households! Produce Manager, Betsy Peirce...... [email protected] Debra Bolle Michael Johnson Nicole M Scoles Grocery Manager, Kristin Evenrud...... [email protected] Erin Brubaker Jenny Larson Janette Simon Deli Manager, Mattias Kriemelmeyer...... [email protected] Terry Buenzow Elisha Marti Sharon Smutzler Rebecca Burkes Sarah Mount-Blair Jen Soland Front End Manager, Johanna Bergan...... [email protected] Leslie Cutting Marcia Myli Kelly Thompson Bulk Buyer, Carl Haakenstad...... [email protected] Josh Dale Courtney O'Hara Beverly Torkelson Grocery Buyer, Niki Mosier...... [email protected] Glen Ellickson Calla Olson Val Vagts Wellness Buyers, Erin Flater Ana Olson-Johnson Jennifer Weier Gretchen Schempp, Karina Klug...... [email protected] Shannon Gallagher Nicole Ondrashek Rebekka Willis Meat Buyer, Kristin Evenrud...... [email protected] Diane Ishmael Kevin Roberts Edna Wyninger Bakery and Cheese Buyer, Beth Rotto...... [email protected] Wine and Beer Buyer, Barrett Kepfield...... [email protected] Customer Service, general inquiries...... [email protected] Working-members Editor, Design/Layout...... Nate Furler THANK YOU to all of the Co-op members who helped out in one way or an- SCOOP Proofing...... Cathy Baldner, Sue Bjelland, Johanna Bergan other as working members in May/June 2010. Your efforts make us better. The Oneota Community Co-op Scoop is published every other month and distributed to 10,000+ residents and members. Lyle Luzum Barb Dale Perry-O Sliwa If you are interested in advertising in the Scoop, Steve Peterson Christine Gowdy-Jaehnig David Sliwa please contact Nate Furler at the Co-op - 563.382.4666 Steve McCargar Mary Hart Lynne Sootheran or [email protected] Bill Pardee Toast Houdek Kent Simmonds Jon Jensen Dane Huinker Wendy Stevens Joan Leuenberger Pam Kester Jim Stevens Robert Fitton Dave Kester Randy Sundquist why join the co-op? Arllys Adelmann Georgie Klevar Deneb Woods Cooperative member/ownership benefits the business as well as its members. Jerry Aulwes Kit Klepinger David Paquette It provides us with equity to make major purchases (such as new equipment) or Carol Bentley-Iverson Caroline Krammen Lindsey Lee improvements (like our four expansions). Co-op owners gain many benefits as well Randi Berg Roy Macal Jerry Skoda as rights and responsibilities. Your participation and commitment enliven the Co-op Rachel Breitenbach-Dirks Onita Mohr Nikolay Suvorov and help to make it a true community organization. Patronage dividends will be given Judy Bruening Mary Moody Sharon Phillips in profitable years at the discretion of the Board. Brenda Burke Emily Neal Laura Demuth Mwara Muiriri Daphne Roberts Jennifer Zoch Member-ownership Dennis Carter Ron Roberts Lynda Erickson The Co-op is owned by its members. Member-owners help decide what the store carries and have a voice in planning the Co-op’s future. If you are interested in learning about the working member program at the Co-op, It’s quick and simple to become an owner. You buy a refundable share for $140, please contact us. We would love to have you on board. If you were a working member and didn’t get listed, usually paying for it over seven years, on a payment plan that suits you. We invite accept our apologies, and please let us know so you can get credited for your efforts. you to become one of the owners of this thriving local business! As a Co-op member-owner, you can: • Help to sustain a locally-owned business Wellness Wednesday • Share in the success of the Co-op through your annual member patronage divi- dend in the years where there is sufficient profit, at the discretion of the Board The FIRST Wednesday of every month • Get a free subscription to the Scoop, our bimonthly newsletter members receive 5% off Wellness products • Once each month, ask for your 5% discount on an unlimited number of purchases (excludes already marked down CAP sale items) • 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 • Receive discounts on classes at the store Senior Citizen Discount Monday • Receive a 5% discount on Mondays if you are over 60 years old Every Monday members who qualify for the senior discount • Write checks for up to $20 over purchase for cash back • Get discounts at many locally-owned businesses through our Community Dis- (60 years of age or older) receive an extra 5% off most purchases. count Program (excludes already marked down CAP sale items) • 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 COMM POST • Have access to information on the Co-op’s financial status To sign up for weekly Oneota Co-op e-mails • Run for a seat on the Board of Directors containing news, events, sales, and the deli menu, • Vote in board elections and on referenda. (Share payment must be current) • Have access to the Co-op’s video collection with no fees simply go online to any page of our website and click the link to sign-up for our e-newsletter. Page 4 The Scoop • July/August 2010

Cardboard taken: Basic corrugated boxes or sheets, cereal boxes, shoe boxes, or similar con- Guide to Recycling tainers. Please remove all Styrofoam, plastic bags, and any other packag- ing. Staples, tape and labels are okay to leave on. CORRUGATED CARDBOARD IS NOT ALLOWED IN OUR LANDFILL. PLEASE in Winneshiek County TAKE STEPS TO ENSURE IT IS RECYCLED. It is not possible to list every item that has the potential to be recycled. Cardboard NOT taken: Please call or e-mail Winneshiek County Recycling with any recycling or Milk or juice cartons, wax coated produce boxes, food contaminated boxes. waste disposal questions. Paper taken: The recycling center is open 6:30 am - 3:00 pm Monday through Friday. newspapers, magazines, catalogs, office paper, egg cartons, Kraft paper, There is a 24-hour drop-off building in front of the recycling center and nu- phone books, junk mail, brown paper bags, feed sacks, books, and shred- merous collection bin sites throughout Winneshiek County. ded paper. Please deliver hard cover books directly to the recycling center Winneshiek County Recycling as they need to be processed separately from all other forms of paper. 2510 172nd Avenue, Decorah, Iowa 52101 Paper NOT taken: 563-382-6514 paper towels, stickers, toilet paper, waxed paper, wall paper, paper plates, [email protected] paper cups. You can also find Winneshiek County Recycling on Facebook. Plastic taken: items stamped with #1, #2, #3, #4, #5, #6, and #7 such as milk jugs, soap bottles, butter tubs, yogurt cups, buckets, pop and water bottles. TRIPLE Tetra Pak recycling rinsed herbicide and dairy supply barrels are okay. Plastics NOT taken: not paper, Styrofoam, plastic bags, toys, vinyl siding, PVC piping, plastic feed sacks, films, rubber, carpet, foam, silage bags, Tyvek, field tile, and motor oil not plastic, bottles. Metal taken: not metal, tin cans, pop cans, aluminum foil, frying pans, cookie sheets, license plates, stainless steel kitchen items, cast iron skillets, brass items, electrical cords, and unfortunately electric motors, and wall chargers. Metal NOT taken: not nails, screws, large scrap iron items, microwaves, televisions, computers, electronics, and major appliances

here Glass: glass is ONLY ACCEPTED DIRECTLY at the recycling center and is restricted to clear, non-redeemable food container glass. Glass with an Iowa nickel deposit on it should go to a redemption center. Shelf stable milk, juice, and other liquid food items are a fantastic idea. It allows a person to buy in bulk quantities without the immediate concern of spoilage due to tempera- ture - of course, until the package is opened. This convenience is all thanks to packaging called Tetra Pak. Also known as "aseptic cartons," these pre-sterilized, multi-layered contain- ers block light and air completely from the product inside. Tetra Pak containers are construct- ed of 6 layers. Layer 1: Polyethylene - protects against outside moisture Layer 2: Paper - for stability and strength Layer 3: Polyethylene - adhesion layer Layer 4: Aluminum Foil - oxygen, Roaming the Vineyard flavor and light barrier with barrett kepfield, wine buyer Layer 5: Polyethylene - adhesion layer La Playa - Loud River Pacific Rim Pacific Rim Layer 6: Polyethylene - seals in the Loud River Roaring Red is a full- Autumnus 2008 Gewürztraminer liquid bodied, powerful blend of spicy- 2007 Washington Red Wine The wine is crisp with flavors Comprising nearly 75% of the total fruity Carmenére, rich Syrah and Autumnus represents everything of lychee, melon and tangerine. packaging, paper makes up the big- peppery Petit Verdot. It shows that is beautiful about food and An exceptional match with spicy gest portion. The remaining 20% is expressive cherry and berry fla- wine - bounty, variety and complex- Indian food, lemon chicken and blue polyethylene and 5% is aluminum. vors, bursting with rich, ripe plums ity. Crafted to be a perfect food cheeses. Unfortunately, Tetra Pak contain- sparked with spices, pepper and wine, Autumnus is a bit lighter in "A burst of lychee and pear, aro- ers cannot be recycled in Decorah, tobacco. alcohol with minimal exposure to matic, perfumed with rose petals, or even the state of Iowa. Further- oak and a soft tannic structure bal- lush and forward. The alcohol is more, simply throwing them in with York Creek Vineyards - Cuvée One anced by bright acidity. The Sangio- 12%, the residual sugar is 1.7%; with your other recyclables creates un- Red Wine vese brings bright fruit and tannins; plenty of acid under it. The mix of necessary strain on local recycling Created with "wine-by-the-glass" the Barbera contributes the acidity flower and fruit is perfect, substan- facilities due to increased process- restaurant menus in mind. It and some raciness to the blend with tial, and beautifully balanced." ing/sorting time and waste. For this combines a lower price with high dark cherry aromas and flavors; and reason, please refrain from includ- quality. This is a wonderful, rich red the Primitivo - aged in oak - lends a Fog Mountain Merlot ing them with your recycling. wine, perfect for hamburgers or slight touch of rich meaty charac- Made from organically-grown For more information on Tetra other rich food. It is predominantly teristics and a broad palate. In the grapes, Fog Mountain Merlot fea- Pak recycling programs and links to Cabernet Sauvignon, and it shows end, the blend is soft and high in tures a dark ruby color with aromas voice your interest in such pro- in the taste, but also contains sev- acid with some deep red fruit and of raspberry jam. Mouth-filling grams for your community, check eral of our other varieties such as floral tones. Autumnus would be a black cherry, dusty chocolate, and out www.tetrapak.com or www. Merlot and even some Port grapes. lovely pairing with pasta or gnocchi blackberry flavors finish soft with recyclecartons.com. in cream sauce. The wine would also ripe plum notes. pair beautifully with a racy dish, like short ribs with horseradish sauce. The Scoop • July/August 2010 Page 5

INSTRUCTORS & CLASS IDEAS classes of the future for upcoming sessions. by: johanna bergan, education coordinator • September/October We have such a variety of classes offered here at the Oneota Community • November/December Co-op. Here is a break down of our current class types and an introduction of a brand new option. WantedInterested? Educational Classes: These are lecture and/or demonstration classes Please contact Johanna Bergan at the Co-op. focused on a single topic (sure to interest you) and led by a knowledgeable [email protected] or call 563-382-4666 instructor. Expect an hour long class with time for discussion and Q&A ses- sions. Most classes have a maximum space for 20 participants. Demonstrations: Demonstration classes are offered by a knowledgeable AUGUST instructor who is comfortable demonstrating their craft in front of an audi- ence. This best describes most of our cooking classes to date. Knowledge is Co-op Potluck gained via hand-outs, discussion, Q&A's, and simply watching our instructor Guest Speakers: Joel Zook and David Paquette of the Winneshiek in action. Most often demonstrations have a maximum participant limit of Energy District 15 individuals. Thursday, August 5, 6:30 pm at Phelps Park Introducing... Come enjoy a meal in community at the Co-op Potluck outside at Phelps Park. Hands-On Classes: These new classes will be entirely hands-on for all This is a very informal event; you need only bring some food to share, table participants - aprons encouraged! Each class will be led by an experienced service and a beverage if you desire it. Have you heard of the Winneshiek En- instructor who will demonstrate the cooking and/or baking process planned ergy District? A new non-profit in town and the talk is all about energy. Hear for the class. Then we all roll up our sleeves and all dig-in. Work stations from Joel Zook and David Paquette as they share information about home and supplies will be available for all - participants will cook individually and energy audits, the newest in how to reduce your energy use, and talk about in pairs to create complete dishes. Then indulge in your creation or take it energy detectors. home to share. These hands-on classes have a limited class size of only 6-8 CLASS: Potstickers participants. with Joel Zook & Johanna Bergan Never been to our Co-op classroom? Make this the summer to change all Tuesday August 3, 6:30 – 8:00 pm - Co-op Classroom that and come visit us in the classroom. Please don't hesitate to request Come and learn how to make Potstickers (Chinese Dumplings) from start to specific classes to be repeated or scheduled for a special group. Some of finish. Learn how to make and roll handmade dough for the wrappers. Mul- our classes can even travel to you! tiple variations on stuffing will be explored, offering both vegetarian and meat options. Dipping sauces included. Leave with a tray full of potstickers to freeze or eat immediately! Cost: Member/Owner $35 Community Member $45 Maximum 8 class members Co-op events & classes PRODUCT DEMO: BeanGreens dog and horse treats www.oneotacoop.com/classes-and-events with Dr. Julie Kaufman Friday, August 6th 4:00 - 6:00 pm Please sign up in advance as the class will be cancelled if there is not BeanGreens! The new, natural, healthy dog & horse treats. Doctor recom- a minimum of 6 participants. mended, veterinarian approved, diabetic and insulin-resistance safe. Bean- Greens are made with ingredients that have been scientifically proven to benefit your animal’s health. JULY DEMO/CLASS: Introduction to JointYoga - Class for Animals Co-op Potluck with Dr. Julie Kaufman Saturday, August 7th 10:00 am - 12:00 noon Guest Speakers: Rachel Wobeter and Flannery Cerbin of the Food An educational seminar explaining the JointYoga system for improving & Fitness Initiative strength, flexibility and balance for you and your animal with demonstra- Thursday, July 1, 6:30 pm at Phelps Park tions on-site. Dr. Julie Kaufman is a licensed chiropractor who has been Come enjoy a meal in community at the Co-op Potluck outside at Phelps Park. teaching and practicing animal chiropractic and natural approaches to ani- This is a very informal event; you need only bring some food to share, table mal health care since 1989. A pioneer in the animal chiropractic profession, service and a beverage if you desire it. Come and listen as AmeriCorps volun- she received the second certification in the world from the American Veteri- teers, Rachel Wobeter and Flannery Cerbin share about the Food & Fitness nary Chiropractic Association’s animal chiropractic training program in the Initiative. Hear about pilot programs in area schools ranging from Walk to late 1980s. She is the owner of an integrative veterinary clinic in Wisconsin, School initiatives to those beautiful school gardens we all keep walking by! Animal Holistic Care Specialists (608-655-1800), which offers animal chiro- practic services, nutrition, acupuncture, physical therapy, medicinal herbs, CLASS: Presto! Pesto! massage, Reiki and animal communication. Her two decades of knowledge with Joel Zook & Johanna Bergan and expertise in animal health care are brought to you in JointYoga for Ani- Wednesday, July 7, 6:30 – 8:00 pm - Co-op Classroom mals. Pesto: That wonderfully elusive and seemingly overly complicated pasta sauce which always seems to cost too much. Let's break it down together - CLASS: Exploring Foods for All Ages learn all the variations that make this a completely affordable and very man- with Johanna Bergan ageable recipe. All participants will go home with a wide variety of pesto Tuesday, August 10, 4:00 – 5:30 pm Ages 3 - 7 w/ an adult helper sauces ready to freeze. Then enjoy them all summer as cold pasta salads, Thursday, August 12, 4:00 – 5:30 pm Ages 7 - 12 sandwiches, wraps, dips, etc. Explore food through sight, sound, smells, and tactile experiences. It's all Cost: Member/Owner $35 Community Member $45 about the process. Each evening will include making 2-3 healthy treats. Tour Maximum 6 class members the Co-op to “shop” for all of our ingredients and maybe meet some special guests. And of course – eat our treats! Cost: Member/Owner $5 Community Member $7 Barn Dance with the Footnotes Friday, August 13, 7:00 - 10:00 pm at Craig and Ellen Cutting's 2336 Trout River Road, Decorah. No charge, however all donations will go to PFLAG. Note: Basic class fees for all classes at the Co-op are $5 member/owners, and $7 com- munity to help cover the cost of facilities and publicity. Registration Information Co-op members: Pay at time of registration, either by phone and charge class fees to your Co-op account which you can pay when you come in to shop, or in person at the Customer Service Desk. 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. Cancellations will be fully refunded if called in 24 hours prior to the class. Classes also have minimums; in cases where minimum class size is not reached three days prior to class, the class may be cancelled. To register or cancel, call (563) 382-4666 during store hours and speak to customer service. ALL PARTICIPANTS MUST SIGN IN AT CUSTOMER SERVICE BEFORE ATTENDING CLASS. (The classes offered by the Co-op do not necessarily reflect the views of the Co-op and its members.) Page 6 The Scoop • July/August 2010 Member Bonus Buys These items are on sale all month AUGUST Member bonus buys * Regular prices subject to change for members only. There are also Regular Price Sale Price Savings numerous other deeply discount- Bulk ed items that are available to all. Regular Rolled Oats, OG $0.99/# $.89/# $.10/# Yellow Popcorn, OG $1.59/# $1.19/# $.40/# To find them, pick up a sale flyer Black Turtle Beans, OG $1.99/# $1.39/# $.60/# by the Customer Service Desk, or Garbanzo Beans, OG $1.89/# $1.59/# $.30/# look around the store for the sale Brown Flax Seed, OG $1.99/# $1.49/# $.50/# signs. Packaged Annies, BBQ Sauce $3.89 $2.99 $.90 Annies, Ketchup, OG $4.59 $3.29 $1.30 Annies, Worcestershire Sauce $3.89 $2.99 $.90 Annies, Salad Dressings, 16 oz $5.89 $4.49 $1.40 Bob's, Hot Cereal, Gluten Free, 24oz $3.89 $2.89 $1.00 JULY Member bonus buys Bob's, Rolled Oats, Gluten Free, 32oz $6.99 $5.29 $1.70 Bob's, Steel Cut Oats, Gluten Free, 24oz $5.79 $4.29 $1.50 * Regular prices subject to change Bob's, Pancake Mix, Gluten Gree, 22oz $4.49 $3.49 $1.00 Regular Price Sale Price Savings Kitchen's of India, Meal Starters, 10oz $2.99 $2.19 $.80 Bulk Living Harvest, Hemp Milk, 32oz $3.99 $2.99 $1.00 Peace Coffee, Guatemalan Light Roast $9.89/# $7.99/# $1.90/# Pure, Raw Bar, 1.7oz $2.39 $1.69 $.70 Golden Temple Santa Cruz, Lemonades, 32oz $2.99 $1.69 $1.30 Granolas $3.99-4.29/# $2.49/# $1.50-1.80/# Simply Organic, Seasoning Grinders, 2.5oz $6.99-7.99 $4.89 $2.10-3.10 Navy Beans OG $1.99 $1.69/# $.30/# Westbrae. Canned Beans, OG, 25oz $2.69 $1.99 $.70 Yellow Split Peas OG $1.99 $1.29/# $.70/# Golden Flax Seed OG $2.29 $1.59/# $.70/# Frozen Amy's, Burrito, OG $2.89 $2.29 $.60 Packaged Foods Amy's, Chili, OG $3.59 $2.49 $1.10 Refrigerated Annie's, Delux Mac & Cheese $4.29 $2.99 $2.30 Organic Valley, Pourable Yogurt, OG $3.99 $3.59 $.40 Barbara's, Wheatines Crackers $3.89 $2.89 $1.00 Body Care Barbara's, Jalapeno Cheese Puffs $2.99 $2.29 $.70 Veriditas, Line Drive 20% off Bob's, Flaxseed Meal, OG 16oz $4.99 $3.99 $1.00 all oils, hydrosols and wellness formulas EcoTea, Box Teas $4.99 $3.49 $1.50 EcoTea, Yerba Mate, 1# loose Tea $8.99 $6.29 $2.70 Nutritional Supplements Frontier, Bac'uns $5.29 $3.39 $1.90 The Republic of Tea, Be Well Collection $11.99 $9.99 $2.00 Lundberg, Rice Blends, 1# bags $3.49 $2.59 $.90 Nordic Naturals, Select heart health 20% off Meditalia, Basil Pesto $4.69 $3.39 $1.30 Newman's, Salad Dressing, 16oz $5.39 $4.19 $1.20 Simply Organic, Grinder Seasoning $6.99-7.99 $4.69 $2.30-3.30 everyday values in the meat freezer Refrigerated Foods Ground turkey Grass fed ground beef Nancy's, Sour Cream $2.29 $1.49 $.80 (free-range, no antibiotics) Nancy's, Kefir, 8oz $1.29 $0.99 $.30 Organic Valley, Cream Cheese 8oz tub $2.79 $2.39 $.40 $4.49/lb. $2.69/lb Organic Valley, Neufchatel Cream Cheese 8 oz tub $2.79 $2.39 $.40 Grass Run Farms, Organic Valley, Blue Cheese Crumbles, 4oz $4.69 $3.49 $1.20 Family-owned Ferndale Market, Dorchester, Iowa Organic Valley, Shredded Parmesan tub $4.59 $3.49 $1.10 Cannon Falls, Minnesota Organic Valley, Chocolate Milk, 32oz $2.99 $2.59 $.40 Henry & Lisa's, Salmon Burgers $6.99 $5.49 $1.50 Food For Life, English Muffins $4.49 $3.29-3.99 $1.20-.50 Food For Life, Brown Rice Tortillas $3.39 $2.39 $1.00 Body Care Organic Bananas Source Naturals, Progesterone Cream 2oz $18.29 $14.69 $3.60 Nutritional Supplements Everyday VALUE Source Naturals, Ultra Potency Omega 3 $18.99 $14.29 $4.70 Oneota Brand, Cal-Mag Zinc 100 tab $9.99 $8.49 $1.50 Oneota Brand, Cal-Mag 100vcaps $14.99 $12.69 $2.30 Source Naturals, Hot Flash 90 tab $28.79 $21.59 $7.20 $.99/lb It’s classified Classified ads are free to Oneota Co-op members. Please deliver typed or legibly written ad to Nate Furler at 563.382.4666, or e-mail [email protected]. Sacred Animal Whispers Limit of 25 words. We reserve the right to refuse or edit ads. Distant Energy Healing • Animal Communication WANTED: Place to rent in the country, must allow pets. Contact [email protected] Past Life Therapy • Trapped Emotion Release for animals & their human companions Jan Miller, RM Reiki Master recipe for Good Food Certified Energy Healer for Animals Certified Past Life Therapist from the kitchen of Oneota Co-op Community www.sacredanimalwhispers.com email: [email protected] ingredients In an effort to help shoppers with culinary cre- ativity, we would like to encourage everyone to sub- Timber Frame mit their favorite recipes that utilize ingredients Looking for the perfect getaway? that are easily found in the Co-op, and particular- Park Shelters ly the Oneota Bulk department. These recipes will be displayed in the store and copies will be avail- able for shoppers to take with them. Please submit Enhance your park or complete recipes via mail to the Co-op Attn: Nate campground with a Furler or via e-mail to [email protected]. timber frame park shelter Happy Cooking! from Wild Rose Timber- works. These long-lasting and low-maintenance structures are the perfect complement to the natural landscape. Enhance Your Park or Campground Made from local materi- als, each park shelter is skillfully crafted using traditional hand tools. Wild Rose Timberworks Located in Decorah, Iowa Enhance the beauty and (563) 382-8500 or (563) 382-6245 service of your park or www.wildrosetimberworks.com recreational area! The Scoop • July/August 2010 Page 7 We'd like to point you In Context: in the direction of Affordable Food and Oneota by: lyle luzum Plan B(ottle) oneota community co-op board of directors continued from page 1 continued from page 1 calories – corn and soybeans. The Oneota Co-op specializes in pro- moved to Decorah. Now, I have a government does not subsidize veg- viding access to quality whole and cupboard at home with multiple ring etable production, and whole foods bulk foods. Our customers are not stainless steel water bottles in vari- aren't as profitable for industrial a rich elite! A great number, in fact, ous sizes that I use on a daily basis. processors. As a result, a dollar buys have simply learned that high qual- Every time I leave the house, I have B several times as many calories in the ity whole foods, prepared creative- at least one of them with me, which form of junk food as in the form of ly, produce greater nutrition and usually starts full and gets refilled fresh vegetables. satisfaction per unit of food than somewhere along the way. These So, if our “affordable” food “cheap” food. “Cheap,” it turns bottles also make attractive gifts for makes us ill, maybe our definition of out is not inexpensive when the holidays, birthdays and other occa- “affordable” is topsy-turvy. Maybe larger picture is viewed. If the idea we need to stop thinking “calories sions. of eating food that is Fair, Green, OUR per dollar” and start thinking about and Healthy resonates with you, Here are some facts about bottled a more difficult “nutrition per dol- then Affordable takes on a meaning water that we feel are important to lar” or “societal/environmental that is more comprehensive than it be aware of. We also suggest that Y impact per dollar of food.” seems at first. you take a moment to check out the One effective way to attack af- Oneota Co-op does not fight for documentary "Tapped." (The Co-op fordability is to buy whole foods the “cheap food” mantle, but we owns a copy for checkout by mem- and prepare them ourselves instead feel that when all things are consid- ber-owners). I know of at least one of going for the over-packaged, ered, people of all income levels can community member, recently a new over-processed versions. Buying in find a way to affordably eat well at Co-op member-owner, who changed WN bulk DOES allow more and better the Co-op. their habit of drinking bottled water. than pre-processed. Connecting This is the end of a series of Now they drink from a stainless OWATER with your food by making it your- articles I began a year ago to try to self DOES make you more aware of put Oneota Community Food Co-op steel, refillable bottle and take it goodness and taste, and eventually into context in the larger commu- with them wherever they go. of the other things that go into the nity and the world. I hope they have • Over 90% of the cost of bottled farm-to-fork chain. It's a step-by- been enjoyable and thought pro- water is in the bottle, lid and label. step process of changing one's food voking. The series is available online • Americans are willing to pay top values. Once a person realizes that in one extended article at http:// dollar for bottled water, which OTTLE “calories per dollar” is NOT the gold oneotacoop.com/docs/scoop/In_ costs up to 1,900 times more than standard of value, how you view Context_Scoop_Series_by_Lyle_Lu- tap water and uses up to 2,000 B food changes. zum.pdf. times more energy to produce and deliver. • Tap water produces 300 times fewer carbon emissions than Brush up on your SALSA bottled water. • Bottled water must be transport- Seed Savers Exchange - Tomato Tasting & Workshop ed long distances, which involves burning massive quantities of fos- and sil fuels. Almost one-fourth of all Oneota Community Food Co-op - Salsa Contest bottled water must cross national • Four of every five water bottles end borders to reach consumers. up in landfills. In California more • To manufacture the plastic bottles than 1 billion plastic water bottles it takes 1.5 million barrels of oil end up in the trash each year. Saturday, per year, which is enough to fuel • Water bottles buried in landfills can 100,000 cars for that same year. take up to 1,000 years to biode- September 4th • Communities where water is ex- grade. tracted suffer a disproportionate • Ironically, when deposited in land- loss to their own water supplies. fills the plastic bottles leak toxic Seed Savers Exchange will host their annual free To- Water shortages occur in Texas additives, such as phthalates, into mato Tasting and Seed Saving Workshop at the Lillian and the Great Lakes region near the groundwater. Goldman Visitor's Center on Saturday, September 4, bottling plants. • Between 25 and 40 percent of 2010. More than 40 varieties of tomatoes of all colors • Incinerating used bottles produces bottled water comes from munici- and sizes will be available, including Cherokee Purple, toxic by-products such as chlorine pal water supplies—in other words, Hungarian Heart, Moonglow, Plum Lemon, and Ro- gas and ash containing heavy met- it’s just tap water. (Bottling com- man Candle . The tomato seed saving workshop will als. panies then filter it and some add explain simple techniques in how to preserve tomato minerals). seeds. This year the Oneota Community Food Co-op will be sponsoring the 2nd Annual Salsa Contest which is held during the event. Pre-registration is required to enter the salsa contest and will be available through the Co-op beginning August 9th. Fabulous prizes await Ace Kitchen Place the winner of this year's competition. All entrants will + Decorah, Iowa be required to provide 2 quarts of salsa for sampling, along with copies of their recipe to share. We'll pro- vide the chips! Please make sure to label your salsa as "mild," "medium," "hot," or "on fire!" (limit 25 entries) Your LOCAL source for Get your recipes ready and join Seed Savers Exchange and the Oneota Community Food Co-op for a great day whole-house of food, learning, and fun. Stay tuned for more infor- mation from the Co-op and online at www.seedsavers. hardware org. The Tomato Tasting and Seed Saving Workshops are free and people of all ages are welcome. Located six miles north of Decorah, Seed Savers Ex- change is a non-profit membership organization dedi- Ace Hardware Ace Kitchen Place cated to the preservation and distribution of heirloom 200 East Main Street 106 East Water Street seeds. With thousands of rare seeds in its inventory, 563-382-3538 563-382-3544 Seed Savers Exchange is the largest non-governmental www.acehardware.com DECORAH www.acekitchenplace.com seed bank of its kind in the United States. Page 8 The Scoop • July/August 2010

There once was a bus (trip) about cheese... by: renee brincks

Get your $10 Weekend Pass online!

© CROPP Cooperative 2010-22011 www.kickapoocountryfair.org The Scoop • July/August 2010 Page 9

(Cook)Book Reviews by: johanna bergan, front end manager & mother of margret Honest Pretzel And 64 Other Amazing Recipes for Kids Who Love to Cook By Mollie Katzen (author of the Moosewood Cook- book) As the back cover says, "I'm gonna like it because I made it!" This book has an answer for all of our picky eaters. Hand over the knife and the cutting board and step back. When kids get to choose from the beginning, it's much easier to eat the end result! This cookbook is chock full of 65 kid-tested and approved recipes explained in picture recipes with easy to un- derstand descriptions. With just a few guidelines for parents - mostly be aware and handle the oven - this Farm Beginnings book turns over the kitchen to the kids. "Hi Kids! This cookbook is for you. It will teach you Interested in farming sustainably and contributing how to make a lot of great food to share with your to the regional food system in the best way possible? family and friends. And while you're cooking, you One of the country’s most successful beginning can have a whole bunch of fun!" Love, Mollie farmer training programs, Farm Beginnings, will be holding classes in Winona, MN, this fall. Pretend Soup and Other Real Recipes This unique, community-based, farmer-led course A Cookbook for Preschoolers & Up provides networking and hands-on learning by suc- By Mollie Katzen & Ann Henderson cessful sustainable farmers. The course consists of The key here is REAL recipes. Children learning seminars that focus on goal setting, financial/busi- and exploring in the kitchen sounds like an excellent ness planning and marketing, as well as innovative, idea. What a way to gain real life skills while having low-cost, sustainable production techniques. The fun and being healthy! In actuality we find ourselves seminars are followed by on-farm educational field oversupervising our little cooks and turning them days and skills sessions. Upon successful completion into our helpmates rather than our chefs. This is of Farm Beginnings, graduates have the opportunity a great book to start you and your children on the to apply for a no-interest livestock loan. road to independent cooking. A full color book, filled Farm Beginnings graduates Ryan and Kristine with whimsical illustrations for children and picture Jepsen of Grass Run Farm raise 100% grass-fed beef recipes for even the youngest to follow along. From and all-natural confinement-free pork on their farm the author of the Moosewood Cookbook comes a in Dorchester, Iowa. They strongly support a healthy, delightful adventure into the joy of good food. local food system. As they make clear on their web- site (grassrunfarm.com) they believe that “young farmers have options in earning a fulfilling living on continued from page 8 the land.” Space is limited and partial scholarships are avail- dars, feta, mozzarella and whey able. For more information or applications, visit our cream butter, all made from goat website at www.farmbeginnings.org or contact milk. The co-op’s cave-aged Sterling Karen B. at the Land Stewardship Project’s Lewiston, Reserve earned a silver medal in the MN office: [email protected] or 2010 World Championship Cheese 507-523-3366. Contest. Oneota Co-op carries cheeses from Mt. Sterling and from the tour’s second stop, Cedar Grove wouldn’t think bacteria could break Cheese Company, in Plain. In 1993, down and actually clean all of that Cedar Grove was the first United water.” States cheesemaker to label its The third stop of the day was products free of recombinant Hook’s Cheese, a family-owned bovine growth hormone (rBGH); a facility in Mineral Point that has portion of the four million pounds been producing cheese for 35 years. of cheese produced there each year Hook’s ages its award-winning is certified organic as well. Cedar sharp cheddar for up to ten years Grove lightens its environmental and also produces Colby, Gorgonzo- impact with its “Living Machine,” a la, Parmesan and more. Cheese Bus pioneering system of tanks, mi- guests spent a few hours visiting crobes and plants that naturally galleries and gift shops in Mineral removes soap and cleaning agents Point before wrapping up the day from as many as 7,000 gallons of with a Pike’s Peak stop on wash water each day. The filtered the way back to Decorah. water is cooled and released into a Oneota Co-op is planning local trout stream, while protein- future food-related tours rich solids fertilize local fields. for members and the com- August 20-22, 201 “The Living Machine is a really munity – watch The Scoop d More info at digindecorah.com inventive idea,” said Cheese Bus and www.oneotacoop.com Save participant Noah Klammer. “You for details.

ithe date!

g Tour off-the-grid homes & sustainable farms, enjoy local Don’t foods, film screenings, energy-saving tips from miss it! experts, KDEC’s Green Expo, digIN and more at the 2nd annual the decorah iowa green INitiative IN Decorah Iowa Green INitiative! Brought to you by the Winneshiek County Convention and visitors bureau Page 10 The Scoop • July/August 2010

More ways to save - More often! local Starting in September, you'll notice some changes to our sales flyer, sales signs, coupon lor books and other materials pro- vided by National Cooperative Grocers Association (NCGA), market opportunities for local prod- the national association of which we're a member. NCGA provides these ucts, while giving Co-op shoppers a resources as a benefit of membership, allowing us to focus our time and en- Get out your seasonal recipes, convenient connection to fresh, de- make reservations at a restaurant ergy on other areas that provide value to our shoppers, members and local licious food of the highest quality. community. that serves local fare, and take the Each region has a unique variety canning jars out of storage. Peak NCGA is launching a new brand, Co+op, stronger together. Besides the of products available during the new logo and fresh new look, you'll see more deals, more often, with harvest season is coming, and peak harvest season. Eating local Oneota Community Food Co-op is quarterly coupon books and twice the number of sales flyers. So what's the foods celebrates the biodiversity deal? It's Co+op, stronger together! stocked with the freshest, highest of communities and supports local quality local products available to food producers. help you enjoy a summer of deli- Local food benefits co-op shop- BUY cious seasonal foods. pers, growers, communities and Along with co-ops across the Livin' la vida LOCAL the environment. Local foods are by: betsy peirce, produce manager country, Oneota Co-op is hosting fresher, taste better, and typically Local “Eat Local, America!” this summer retain more nutrients by traveling What can we be looking forward to in LOCAL and fall, inviting area residents to faster from field to plate instead of produce land? FRESH local potatoes from the focus on eating more local foods spending days or weeks in shipping. Happy Hollow Farm. The California potatoes during the month of September. In addition, eating local helps are a bit high priced, and they sure taste good when they are brand new, Join your family, friends and neigh- preserve and even stimulate the but Local is better! bors and help us celebrate foods local economy, as dollars spent on We should have a great supply of local broccoli from GROWN Locally this grown and produced in Northeast local foods support regional farm- year. Glen Elsbernd makes it his mission to have never-ending broccoli suc- Iowa, Southeast Minnesota, and ers and producers. By keeping their cession plantings. Southwest Wisconsin. wages in the community, much of Green beans are on the horizon. We source from several growers to keep Eat Local, America! is a great way the income they earn and the taxes it coming. to engage with food growers and they pay go right back into the local Local cukes, carrots, eggplant, onions, garlic, sweet corn …you name it producers in the region and to learn economy. we carry it. about the bounty of foods pro- Locally owned by members of the Make sure to sign up for our weekly e-mail newsletter "The COMM POST" duced locally. Eat Local, America! community, Oneota Co-op keeps for the latest in Produce sales and other Co-op tidbits. Follow the link on participants are asked to set a goal its investment dollars in the vicinity our website: www.oneotacoop.com. for themselves. Whether eating one by supporting local farmers and ar- meal a week made with local foods tisans and providing fair-wage jobs Sweet Corn and Tomato Salad Turkey Roll-Ups with or trying to eat 80 percent of meals for people in the Northeast Iowa with Fresh Cilantro Blueberry Salsa locally, set a goal that will work best Regional area. for you. No matter what level, chal- Bon Appétit | July 2004 SELF | August 2009 lenge yourself to think creatively National Challenge Underway Fresh corn from a farmers' market by Jennifer Iserloh about the foods you eat during the Oneota Community Food Co-op or a grower's farmstand will taste Yield: Makes 4 servings Eat Local, America! initiative and is joining other natural food co-ops the sweetest. throughout the summer. coast-to-coast in the third, national 1/2 cup reduced-fat mayonnaise At the Oneota Community Food Eat Local, America! All participat- Yield: Makes 8 to 10 servings 2 teaspoons curry powder Co-op, we define local food as ing co-ops are members of National 10 ears fresh corn, husked 1 pint blueberries within a 100 mile radius of Decorah. Cooperative Grocers Association 2 pounds plum tomatoes, cut into 1 jalapeño pepper, seeded and During Eat Local, America! and (NCGA) – a business services coop- 1/2-inch cubes chopped beyond, our staff is available to erative representing 114 retail food 3/4 cup finely chopped red onion 1 kiwifruit, peeled and diced answer questions and make recom- co-ops nationwide. 1/2 cup chopped fresh cilantro Juice of 1 lime mendations on new and delicious As peak harvest time varies 1/4 cup extra-virgin olive oil 1/4 red onion, finely chopped foods to try. nationwide, challenge durations 1 tablespoon red wine vinegar 1/2 teaspoon salt To learn more about the challenge may vary from a one-week to one- 8 butter lettuce leaves Cook corn in large pot with boil- nationwide, visit www.eatlo- month period. 4 slices deli turkey ing salted water until just tender, calamerica.coop. Food lovers can learn about all about 5 minutes. Drain; cool to Combine mayonnaise and curry participating Eat Local, America! powder in a bowl. Place blueber- Why Eat Local? room temperature. Cut corn kernels co-ops and initiatives at www.eatlo- ries, jalapeño, kiwifruit, lime juice, At the Oneota Co-op, we cultivate from cobs. Transfer corn to large calamerica.coop. red onion and salt in bowl; stir to relationships with local growers and bowl. Add remaining ingredients; combine. Top each of lettuce leaves producers in order to support local Happy eating! toss to blend. Season salad to taste with 1 tablespoon mayo mixture, 1/2 farmers and provide the freshest, with salt and pepper. (Can be made slice deli turkey and 1 tablespoon highest quality products for our 2 hours ahead. Let stand at room plus 1 1/2 teaspoon blueberry salsa. shoppers. Together, Oneota Co-op temperature, tossing occasionally.) Roll up to serve. and local producers create viable Eat Local - Anywhere Eating locally makes good sense. maybe you've even established Love your Take your fish oil! Whether you're a dedicated loca- relationships with a local farmer vore (only eating food grown or or two. But on the road, in a new harvested within a certain radius, town? Heart. say 50, 100, or 150 miles) or sim- Actually, not only is it easy to eat ply appreciate locally grown fare, locally while traveling, it can enrich choosing local foods supports small your trip. For one thing, you can farmers and your community as learn a great deal about a place well as the environment. Not that through the food grown and served it's a sacrifice since local food is bio- there for example. Do the residents diverse and grown for taste rather of the area eat spicy foods? Which All the omega-3 health benefits you need. than shipping or industrial harvest- spices do they enjoy? Do they drink None of the toxins or oxidation you don’t. ing. It delivers premium flavor, too. wine or beer from a local brewery But what happens when you're or vineyard? Is seafood a mainstay? Nordic Naturals —Always Innovating. Always Pure. not local? At home you may have Is the area well known for a par- joined your food co-op and identi- ticular dish or food or for special select Nordic Naturals fied key restaurants that serve local preparation techniques? Are there heart health products fare. You know when and where local delicacies? What grows best in during August 2010 to catch the farmers market, and continued on next page The Scoop • July/August 2010 Page 11

One of the first things we did when moving to Decorah (six years ago, June 1!) was become members of the Oneota Community Food Co-op. There were multiple reasons, but one of the main reasons was that it made our In Your Words... lives a whole lot easier. Purchasing and eating local (if possible), sustainable, My husband, Jason, and I actually joined the Co-op before even moving and organic food was, and is, one of the more important parts of our daily to town. We purchase the majority of our groceries here for three main routine. And let me tell you, it can be exhausting! There are so many fac- reasons: we are very intentional about the food that goes into our family’s tors to consider, for so many different food choices (thousands!) that we, as bodies, we have a finite number of hours in our lives, and we value having individuals, cannot possibly hope to weigh them all ourselves. relationships with people with whom we spend our money. That is why we purchase our meat at the Co-op. Because we know that When deciding what food to purchase, we prioritize foods that are locally when we do, it has already been pre-screened by smart, discerning, intel- or regionally produced (to help support the community where we have ligent people who hold the same values we do. We do not purchase meat chosen to live), are all-natural and organic and are conscientiously grown here exclusively (we regularly purchase from the Farmer's Market in town or raised. Why? Because not only has it been proven that it is better for as well as directly from local, organic producers) but it's often our stop of our health and the health of the community in which we have a long-term choice as we then have access to thousands of other products that have investment, it also just feels darn good. I feel good buying and serving foods gone through the same screening process. that are healthy and that I care about. If our food purchasing habits made up a puzzle, it would include many dif- However, I can tell you that all of that “caring” can lead to fatigue and be- ferent pieces, and because it makes our lives easier, grows our local econ- ing overwhelmed if you don’t find some sort of scaffolding. There are a lot omy, and protects the Earth, a large percentage of those pieces constitute of products with a lot of creative labels out there. When I shop in the Co-op, food purchased from the Oneota Community Food Co-op. We invite you to I still have to be selective in what I purchase as our family has allergies, but include the Co-op as part of your food puzzle as well. I have an extremely manageable and exciting selection of natural, organic, minimally processed products with limited and decipherable ingredients. Jason Trout Further, there is a friendly and helpful staff of people who I know by name to help answer any questions or special order any products that I desire. I can ask Kristin about the production practices of the farmers selling their My Blue Heaven meats at the Co-op rather than calling them all individually. I place my trust by: betsy peirce, produce manager in this group of people to help educate and inform my family which simpli- fies eating within our values. Local produce season is ramping on the Brix scale (the measured People ask why we moved to a rural town of 8,000 people. There is one up with warmer than usual spring sugar content) than the conven- answer.....COMMUNITY! Between buying at the Farmer’s Market, support- and early summer temperatures. tional berries. ing local businesses and participating in community groups, we realize that It should be a great year. We are The Co-op will be offering an op- dream every day. I love that my daughter smiles and waves at the people working diligently to offer local portunity to pre-order these or- who make the cookies that we buy, draws a map to Rock Cedar Ranch and produce at a reasonable price from ganic blueberries in 4 # clam shells. has music group with the Patchwork Green Farm kids. I love that the em- many of the same producers you We will advertise the exact delivery ployees at the Co-op guide my five-year old through the samples in the aisle see at farmers market. We also date once we know it, but it will and deli because they know what her allergies are. Those relationships are work with many other growers who be sometime mid-July. The pricing priceless to me. do not sell their wares at market. on these organic berries is looking Because the Co-op supports our values, we shop there, we hang out Remember Oneota Community comparable, if not slightly cheaper, there, and we are members. Food Co-op as your every day local than the conventional berries we produce stand. had last year. We will post approxi- Alicia Trout We are working on another mate pricing info in the sign-up Michigan Blueberry deal. This year sheets as it becomes available. We we have found an organic farm in will also order a lot of berries to sell Eat Local - Anywhere Holland Michigan called Blueberry in-store, so if you are not ready to Heritage Farm. Wayne Kiel is a third commit until you taste them, there continued from previous page U-Pick farm. This is a great way to generation blueberry farmer who will be lots to try. Word is that many the climate? What's in season right spend half a day of your trip. You'll has been picking blueberries on his who ordered blueberries to freeze now? What shows up in abundance get to know a local farmer, experi- farm since he was “knee high to last year say that they did not order at the farmers market? ence the environment, and harvest a duck,” (“and before there were enough (that’s how good they are!). Purchasing local fare (food and your own produce—most often child labor laws,” he adds) They The sign-up sheet will be at the craft items, too) helps support berries or other fruits that you can have 48 acres of certified organic customer service desk. Come in the community you're visiting. At pick and purchase by the pint or berries and they also source from person, or call 563-382-4666. the same time, you'll likely enjoy bushel. Taste a half dozen varieties a couple other organic farms who Stay tuned for a possible Michigan the most healthful, delicious food of apples or pears (or whatever's in have 32 combined acres. They sell unsprayed, in-transition to organic, available—rather than the least season) before you go home. organic and conventional blueber- peach pre-order deal as well. We healthful and tastless, which is of- Community Supported Agricul- ries to Hy-Vee and Whole Foods. are still working out the pricing and ten the case when on the road and ture (CSAs). While membership in Wayne can really wax-on about the shipping arrangements. The farm eating food that has more miles on a CSA usually involves purchasing flavor of his blueberries. This year we are working with has lots of it than you've traveled. a share for a season, you may be he tells me they are ranking higher other orchard fruits as well. able to buy leftovers or share in the What to look for in your new harvest with willing local residents locale: who are members. Visiting a CSA and the serendipity of running ating in the US; in 2008 they totaled Co-ops. Not only is the neighbor- farm offers a fun one-day outing across roadside farm stands and 4,685. Search according to city and hood co-op a sure bet for local opportunity. side-street cafes serving up local state, and the site will provide loca- produce, baked goods, and other Farmers markets and farm cuisine. But it's also a good idea tions and hours. Make sure to call healthful local fare, it's also a great stands. Discover the community's to arrive with some solid possibili- ahead as listings are not guaran- first stop once you reach your bounty, including produce, baked ties in hand for local foods. Here teed to be current. http://apps.ams. destination. Patrons and staff are goods, canned goods, and even are some groups that can help you usda.gov/FarmersMarkets/ apt to know where the best food craft items. Markets and stands are identify great sources. Investigate * Local Harvest also provides a in town can be found (besides the often lively social gatherings too, when you're in the planning stages, listing of Farmers Markets, as well co-op, of course!). Check the flyers where you can meet interesting or get online at your destination. as CSAs, restaurants serving "real and bulletin boards, too, for events people from the community you're * Eat Well Guide. Simply type in food" and co-ops. You can search in the area. traveling through. your zip code (or state) and this for local sources by state or zip While you're at the co-op, stock Wineries and breweries. Some site will tell you the farms, baker- code. Make sure to call ahead as up on snacks (fresh fruits, bars, local producers offer tours of their ies, creameries, farmers markets, listings are not guaranteed to be veggies, nuts, beverages), and facilities, complete with taste test- restaurants that serve local foods, current. http://www.localharvest. purchase the ingredients for any ing. Seek local bakers, cheesemak- food co-ops, CSAs, U-pick farms org/farmers-markets/ fix-it-yourself meals. Be sure to ers and other food artisans while and farm stands in the area. A Good, authentic food—local check out the deli counter in lieu you're in the area too. traveling locavore can even plan a food—enriches most any experi- of a fast food restaurant. You're Restaurants serving local fare. trip by entering starting and ending ence, travel included. And think also likely to find a good wine to Eating at a generic restaurant you locations. Make sure to call ahead of the vacation memories you'll tuck in that picnic basket next to can find elsewhere (everywhere, as listings are not guaranteed to be create—like your cherry stained the freshly baked bread and local for that matter) is easy, but not nec- current. http://www.eatwellguide. fingers from the day you picked cheese. (Remember to stop by the essarily much fun. Seek out restau- org/i.php?pd=Home your own dessert and your first Co-op before you leave town, too, rants that serve "authentic" food * The USDA lists farmers markets taste of prizewinning huckleberry to stock up for the next leg of your that's been grown, harvested and online. And it's more likely than pie. You may even forge some new trip). cooked by local folks. ever that you'll be able to visit one friendships at the local co-op or Local farms. Tour a local farm, Eating locally includes the fun of in your travels. In 1994, the USDA farm stand. and/or harvest your own fruit at a asking around when you get there tallied 1,755 farmers markets oper- Page 12 The Scoop • July/August 2010 Summer first aid kit by: gretchen schempp, wellness buyer It's the height of summer and ing cells of you have probably already seen a a wound to sunburn, some bug bites and pos- regenerate sibly a rash or two. Not to mention more quick- some achy muscles and joints from ly. Lavender all those hours in the garden or on is an indis- face. I like this sunscreen because your bike. pensable oil and is a must-have for Jason Tea Tree Soothing Gel This soothing gel is a blend of it doesn't appear white on my skin There are preventative things that every home, in my opinion. like many zinc sunscreens, and it can be done to avoid some of these moisturizing aloe vera, cooling Lavender Hydrosol moisturizes the skin and doesn't complaints and then sometimes you witch hazel, antiseptic tea tree oil, (Veriditas or Evan Healy) cause breakouts. just need something to ease the anti-inflammatory arnica and sooth- Hydrosols, also known as floral pain. ing marigold. This is a popular after JR Watkins waters or plant waters, are co- shave gel and another favorite for Pain Relieving Liniment Spray Sovereign Silver's First Aid Gel created along with essential oils sunburns. Cooling and pain reliev- Too long on your knees pulling This is a topical homeopathic during steam distillation of freshly ing this gel smells fresh and has mul- weeds and your back is aching? medicine formulated to promote harvested plants. They have no tiple uses. Spray some of this camphor, men- healing and relief for blisters, burn- alcohol, preservatives or synthetic Keys Solar Rx thol and eucalyptus blend on and ing, itching, burns, redness, skin fragrances. Lavender hydrosol pro- feel the pain melt away. I like this eruptions from acne, eczema or motes cell repair and hydrates the Broad Spectrum Sunblock Nano zinc oxide offers broad application because it leaves no infection, stiffness and pain from skin. This makes it great for cool- residue on your skin or your hands wounds, stings, cuts and scrapes. I ing a sunburn or just cooling off, spectrum sun protection from UVA and UVB rays. Ranked the most and because it gives quick relief have had amazing results with this period. I've been told that lavender from aches and pains. remedy when I've wandered into hydrosol is good for diaper rash effective cosmetic sunscreen by the dreaded wild parsnip. I keep a as well. Hydrosols don't smell as Consumer Reports Magazine, Solar Bentonite Clay Powder bottle of this gel in my first aid kit at strong or the same as the essential Rx is also rated safest sunscreen A favorite among customers for all times. I find that it speeds up the oil that they are related to. They are by the EWG (Environmental Work- poison ivy and poison oak. Buy a healing time of cuts and takes the the therapeutic waters that remain ing Group) Skin Deep Report. This little in our bulk section and mix up pain away very quickly. This remedy after the steam distillation process sunscreen is specifically for the face a paste, apply to affected area and is safe for even the youngest of ad- used to extract the essential oil and neck and offers an SPF of 30, let dry. Rinse with cool water. venturers. Water based, odorless, from a plant. a rare and high protection for the non-greasy, no synthetic preserva- tives, sting free and safe. grams of trans-fatty acids Keys Redi-Care Understanding Food Labels Cholesterol-Free -- Less than 2 Natural Healing Spray You can tell a lot about a food requires that food manufacturers mg cholesterol and 2 grams or less This broad spectrum, multi-pur- by its label. Some of what you see disclose common food allergens, saturated fat. pose product does it all! For people -- like the nutritional and ingredient using plain language. So rather than Low Cholesterol -- 20 mg or less or for pets, Redi Care is a natural information -- is required by law, list "casein," for example, the manu- cholesterol and 2 grams or less satu- insect repellent due to the ingre- and other information is allowed facturer must use the word "milk." rated fat. dients neem and karanja oil. This under strict guidelines. The Food The purpose is to make it easy for Reduced Calorie -- At least 25% includes fleas, ticks, mosquitoes, and Drug Administration (FDA) and consumers to identify the top eight fewer calories than the comparison flies, gnats and ear mites. It has the United States Department of allergens -- milk, eggs, peanuts, tree food. been used for head lice, mites and Agriculture (USDA) are the agen- nuts, fish, shellfish, soy, and wheat Low Calorie -- 40 calories or less ringworm as well. Therapeutic and cies that govern food labels. While -- which account for 90 percent of Extra Lean -- Less than 5 grams of healing when it comes to sunburns, there's always plenty of controversy food allergies. fat, 2 grams of saturated fat, and rashes, psoriasis, eczema, abra- 95 mg of cholesterol per (100 gram) surrounding food labeling, know- Nutrition Facts Label sions, minor cuts and insect bites. serving of meat, poultry or seafood. ing how to decipher what labels are Whether you're counting calo- And get this, a natural spray-on Lean -- Less than 10 grams of fat, provided can help you make better ries, trying to boost your intake of leave-in conditioner. How's that for 4.5 g of saturated fat, and 95 mg of purchasing decisions. particular vitamins, or limiting fat or your next camping trip? Available in cholesterol per (100 gram) serving Here's what labels must include: sodium, the Nutrition Facts Label is convenient 1 oz bottles. of meat, poultry or seafood. product name, manufacturer's indispensable. Keep in mind: name and address, amount of the Light (fat) -- 50% or less of the fat Aura Cacia Soothing Lavender Stick * The information on calories and than in the comparison food. Lavender is just classic. I use it for item in the package (weight or nutrients is based on one serving, count), list of ingredients (in de- Light (calories) -- 1/3 fewer calories EVERYTHING. Zits, bug bites, burns, but many packages contain more than the comparison food. cuts, soothing my skin and soothing scending order by weight) and the than one serving. (The label also nutrition facts statement. (Some High-Fiber -- 5 grams or more my nerves. Lavender is a natural specifies how many servings are in fiber. antibiotic, antiseptic, antidepres- items -- like very small packages of the package.) You'll want evaluate food, foods prepared in the store, Sugar-Free -- Less than 0.5 grams sant, sedative and detoxifier which same-size servings when compari- of sugar. promotes healing and prevents and foods made by small manu- son shopping. facturers -- don't always need to Sodium-Free or Salt-Free -- Less scarring, and also stimulates the * The Daily Value section of the than 5 mg of sodium. immune system and contributes contain this information.) Nutrition Facts Label is based on a As of January 2006, the FDA also Low Sodium -- 140 mg or less. to the healing process by stimulat- 2,000-calorie diet; you may need Very Low Sodium -- 35 mg or less. more or less, of course. This infor- Healthy -- A food low in fat, satu- mation can help you decide if a food rated fat, cholesterol and sodium, Specializing in sustainable residential is high or low in a particular nutri- that contains at least 10% of the ent. Five percent or less of an in- Daily Values for vitamin A, vitamin C, and light commercial construction gredient is considered low; 10 to 20 iron, calcium, protein or fiber. percent is considered a good source; "High," "Rich in," or "Excellent and 20 percent or more is high. Source" -- 20% or more of the Daily Other Package Claims Value for the designated nutrient. Manufacturers have the option of "Good Source Of," "More," or providing addition information. But "Added" -- The food provides 10% sometimes a little interpretation is more of the Daily Value for a given required. For example what, exactly, nutrient than the comparison food. is "low fat?" "Less," "Fewer," or "Reduced" Here are the per-serving require- -- At least 25% less of a given nutri- ments that must be met before ent or calories than the comparison using these claims: food. Fat-Free -- Less than 0.5 grams of "Low," "Little," "Few," or "Low fat, with no added fat or oil Source of" -- An amount that would Low fat -- 3 grams or less of fat allow frequent consumption of the David J. Wadsworth • 563 419-0390 Less fat -- 25% or less fat than the food without exceeding the Daily [email protected] comparison food Value for the nutrient. www.wadsworthconstruction.com Saturated Fat Free -- Less than 0.5 grams of saturated fat and 0.5 continued on page 16 The Scoop • July/August 2010 Page 13

stomach upset from food poison- achy joints. ing (did that mayonnaise potato Now that we have Veriditas prod- more aid on the road salad sit out in the sun too long?), or ucts and I have discovered their by: karina klug, wellness buyer other cases of nausea and vomiting. Women's and Men's deodorants I When Gretchen and I first decided So, here is my short-list of what Additionally, charcoal has been used will definitely be packing this handy to collaborate on a piece for the I appreciate having when the sun to purify drinking water as research little bottle for trips to the woods. Scoop highlighting our summer first turns up the heat. shows it absorbs chlorine and other Easy to apply, long-lasting and aid favorites, I was excited to start I love to have Clean Well Hand chemicals. natural as can be, these deodorants my list. It was easy to think of natu- Sanitizer along any place where A product that rivals charcoal are great for traveling and summer ral products that I have used and there's no access to a sink. This is in its durability and array of uses exploration. liked during the summer. However, a natural, thyme-based sanitizer would be grapefurit seed extract A note to the ladies, if you have I found immediately that my picks which has been shown to kill 99.9% (GSE). This is the ultimate camping ever gone camping while menstru- went a bit out of the First Aid realm. of germs. A great addition to your product. It's small and compact and ating you might want to consider I believe these products still fit, as picnic basket, boat, tent or hiking can be used as a facial cleanser, a the diva cup for future expeditions. they are about summer comfort. backpack. This is a great product vegetable/fruit wash, a toothbrush The diva cup is for any diva that Canoeing and camping are my top for kids as well; it is easy to spray on cleaner and throat gargle to name wants an environmentally friendly choices for where I like to find my- and the small size won't weigh you a few. and handy way to stay active all self on lazy summer days. I tend to down. NutriBiotic makes another great month long. The cup can be eas- be known for my tendency to over Another light and easy-to-carry product that travels well - essential ily rinsed out, cleaned and reused pack for outings, knowing that I'll item that is smart to have along electrolytes. Essential Electrolytes again and again. I have known be far from a store makes me a bit when away from home, or at home are designed to replace electrolytes women who have been proud own- extravagant. Two bottles of ketch- for that matter is Activated Char- that may be lost from sweating. ers of their moon cups for ten years! up, four packs of hot dogs amidst coal. Charcoal comes in capsules or Another hydration product to take In the end, I also find it's wise to loads of other food and drink for powder form and its uses cover a into consideration is Hydrate by have Arnica along in some form or two nights of camping; my cargo wide range. I have personally used Zenergize. These tasty little wafers another. Often I'll have internal ar- has been called excessive on more charcoal for bee stings and bug can be added to your water bottle nica pellets as well as topical arnica than one occasion. The prepara- bites (topically). Charcoal is known and enjoyed throughout your day in gel. Arnica is homeopathic and it's tion for floating down the river for drawing out toxins. Making a the hot sun. been revered for its soothing ef- or a night under the stars means charcoal poultice is simple; cheese- Other items for summer ease fect on muscle aches, stiffness and covering a lot of details. Also, do- cloth, charcoal in powder form, would be digestive enzymes. Di- bruising. ing these activities with a four year water and cornstarch (although gestive enzymes are taken before So, besides first aid, I wanted to old makes me extra conscious of flax seed and clay are also sug- a meal. They consist of enzymes cover some of the easiest to trans- not leaving anything that we might gested). Mix charcoal into a paste. that our bodies need to help break port and absolutely wonderful need behind. In addition to food Put on the cloth, apply to the skin down foods, such as milk sugars products that are great for making and thirst quenchers, I also like to and cover with plastic wrap, (to and proteins. People find that tak- the most of each beautiful summer be sure that I have sunscreen, bug keep the charcoal from drying out.) ing enzymes helps them have less day. spray and such. Some people will use charcoal for discomfort and thus more ability to Our hope for you is to have a enjoy summer activities. summer filled with more fun, Along the lines of supplements laughter, friends and family and that one may take to prepare for fewer bumps, bruises, scratches From the GM outdoor bliss is Glucosamine Chon- and burns. If, however, you should by: david lester, general manager droiton MSM. A combination that run into a glitch we hope that some some use for joint mobility and flu- of these products can aid you to a to think collaboratively how to "A journey is best measured in idity and a possible way to prevent quick and healthy recovery. friends, rather than miles." - Tim solve big problems like inner-city Cahill "food deserts" and greater access to healthy food for all. One of My first two months at the Co- Cooperative Principal #6: the highlights for me was when a op have been busy ones and have Hopi woman from Arizona got up taken me to some exciting places: Cooperation Among Cooperatives and talked about how her ances- Fayetteville, AR for an NCGA Central tors have farmed the desert for Corridor meeting of GMs; to Phoe- Recently, the Oneota Co-op worked with another hundreds of years and that the nix, AZ for a Kellogg Food & Com- local co-op, ACE, to outfit our cooking classroom. desert to her people was a place of munity Gathering; and to Seattle, bounty. This was a big eye-opening Thanks to Ace Kitchen Place and local owner Julie WA for a Consumer Cooperative experience for me and offered new Spilde, the Co-op cooking classroom now has equip- Management Intensive workshop. perspectives and ideas about food When I reflect on these journeys, ment to handle more hands-on cooking classes and and place. I think about the passionate and demonstrations. In Seattle, Washington I attended dedicated people I've met work- Thank you Julie a workshop that is part of a six ing to change the way people think and friends at Ace! month program to train new co-op about food. General Managers. It is intense In Fayetteville, Arkansas I had the work focused on subjects like opportunity to meet other Gen- finances, working with a board and eral Managers from the Midwest marketing to name a few. It was like Lindy Bannister from the very also nice to talk one on one with Ace Kitchen Place successful Minneapolis co-op, The other managers about the chal- Wedge. Lindy has a vast knowledge Decorah, Iowa lenges of managing a food co-op of what the co-op business model and discuss our hopes and dreams can achieve, and I enjoyed the con- of the businesses we represent. versations we had about many ways On our final evening, we went as a a co-op can help provide a wide- Food transforms lives. And that's living. It seems to be working. I see group to a restaurant called Fare range of goods and services to its what we are doing right here in more and more options of locally Start. Fare Start is a culinary job community. One way The Wedge Decorah, Iowa, in many different produced items in our local grocery training and placement program and other Twin Cities' co-ops do this ways. The Kellogg Food & Fitness stores and restaurants which can for homeless and disadvantaged is through a cooperative educa- Initiative is connecting students in only benefit all of us who are in the people living on the streets of tional program called Midwest Food a six-county region to how food is business of selling food. Seattle. Local chefs train home- Connection. They offer programs grown and how they can participate But the sweetest parts of this less individuals through a 16-week and resources that teach kids in the in activities to promote healthier journey for me so far have been culinary program that prepares schools about eating locally and eating and healthier lifestyles for the days right here in Decorah, IA. them to get jobs in the restaurant seasonally. themselves, their teachers and their I've lived and worked in Decorah industry. The night we were there, In Phoenix, Arizona I met with families. David Cavagnarro and The for almost fourteen years, but I Fare Start was graduating four stu- community leaders of all ages that Pepperfield Project is teaching peo- feel the last two months in my job dents who talked about their own gathered together for a two day ple of all ages how to improve their at the Co-op have done more than personal journey to get to this point conference to discuss ideas and quality of lives through the whole anything else to welcome me to this in their lives. They were all excited form action plans to make healthy process of growing, harvesting, community of people connected about their next jobs in the restau- food available to everyone in their cooking, and sharing of food. There through food. It is an exciting and rant business and beginning a new community. This was the first are many stories of young families important journey to be on, and I life. There were many napkins on conference I had attended where who have moved to this area with hope to keep meeting new friends the tables being used as tissues that teens, farmers, community leaders an idea that they could produce a along the way. evening, including my own. and business people came together quality product, sell it, and make a Page 14 The Scoop • July/August 2010 Flowers for Fido and Tabby by: josie noecker, pet foods buyer Flower essences are known to be Rescue Remedy for your pets, but a positive and natural way to help if you want an alcohol-free version, alleviate mental and emotional is- you can special order the Rescue sues for humans, but did you know Remedy for pets through our Well- they can be a valuable asset to your ness Department. animals as well? Flower essences One product I recommend is the can assist with many of your pets Flourish Animal Rescue Formula. emotional and mental needs. Originally in a spray bottle you will There are many ways in which now find it in a dropper bottle. This you can administer flower essences: essence is a great, all-purpose for- orally, through their food, drink, or mula made to help animals with any massaging it into their paw pads or form of stress. Stress from other ears. One can also make a spray of animals, abuse, vet visits, and more. several essences combined, or you It’s combined of 12 essences, one of can make your own flower essence which is the Five-Flower Formula. mix in a dropper bottle. The Five Flower Formula is the FES It is said that the best way for es- company’s version of Bach’s Rescue sences to work to give them orally, Remedy. So if you do not own either animal is inappro- but they can work with the other one for your personal use, this es- priately urinating methods. You may find yourself sence spray already has a rescue around the house. misting your animal or the animal’s remedy mixed in to aid with stress. Perhaps another ani- space several times a day. With cats We have many essences from mal is coming around you might find it easier to put 3-4 the FES company here at the Co-op and your pet is stressed drops in moist food a couple times and this is a great way to educate out, or you are gone for a day. If you put drops in water, you yourself on the different uses for long periods of time and it will have to do this several times a each essence. With the essences we is happening due to separa- day as the properties of the essence have, you can purchase what will ad- tion anxiety. Remedies that will eventually evaporate. There is dress your animal’s issues and make would help calm your animal also the massage aspect of admin- your own essence. All you need is a and also alleviate stress would istering essences: the ears and paw dark colored, glass dropper or spray be the route to go. Chamomile helps with pads of any animal are the optimal bottle. Spring water and a teaspoon emotional calm, Dandelion relieves tension, areas in which to massage the es- of brandy to preserve your mix. If and Buttercup helps with self-esteem. These sence in. Besides the flower essence you choose to not preserve the es- are just a few ideas of what might work for in general, gentle massage is ben- sence with brandy, I have read that particular issues. eficial for your animal companion. teaspoon of apple cider vinegar can Flower essences are, all in all, a way to help You can turn it into a special ritual work also. General rule of thumb assist the mental and emotional well-being of between you and your pet. This also is you can add up to 7 essences for your animal. There is no wrong way to work will help deepen the bond between one mix, but it is fine to have less; with flower essences; all you need is time, patience, and you and your animal. just put two drops of the needed consistency. Here’s to healthy and happy pets! Try one method at a time until you essences into your mixing bottle. find what you and your animal com- Less is more; flower essences work panion are comfortable with since best over time and you must dose there isn’t a wrong way to work them regularly several times a day. Lefse with flower essences. I’ve read several times that one In this day and age we are all look- shouldn’t expect immediate results, LOVE ing for better ways to improve our but over the course of a month you by: niki mosier, health and the health of our animals should see improvement. with minimally invasive therapies. For those who are open to animal grocery Flower essences are simply made of communication, this would provide Thanks to Linda Brink, the a flower, spring water and a touch you a perfect opportunity to act as Oneota Community Food of brandy for preservation purpos- a partner with your animal and find Co-op always has a supply es. Many people know of the Bach out what they need and want. Ask of fresh, homemade lefse. flower essences, and Rescue Rem- them which essences they would Linda has been making lefse edy is known world-wide. Rescue like mixed together and how often and selling it to the Co-op for almost sixteen years. Using her mother’s Remedy is a combination of 5 flower you should administer and in which recipe, who baked and sold lefse since Linda was a little girl, Linda and her essences: Rock Rose, Impatiens, way. Evaluate the situation and look husband Gayle (who’s in charge of baking the lefse) produce over 3,500 Clematis, Star of Bethlehem and for the essences that would address lefse rounds a year. All of the lefse is made in “The Lefse Room” at Linda’s Cherry Plum. You can use regular the root cause of any sort of issue house in Waukon. Linda uses two wooden sticks handmade by her father in your animal is having. Perhaps your the 1950’s to flip the lefse. She wonders if they might be the secret to good homemade lefse! One of the biggest challenges for Linda is making enough lefse to satisfy all of the customers who come to the Co-op looking for lefse during Nordic Fest. She even has to take time off from her full-time painting job to make Wellness Wednesday it all, which she does from early morning to late at night, the entire week of The FIRST Wednesday of every month Nordic Fest. Linda’s lefse is so good that she gets calls throughout the year members receive 5% off Wellness products from people all across the country who tasted her lefse at Nordic Fest and (excludes already marked down CAP sale items) want some mailed to them, especially at Thanksgiving and Christmas time. Linda has even mailed lefse to someone in England! Linda says that her big- gest joy in baking lefse comes from knowing that she is carrying on a family tradition. She can remember the good lefse that her grandmother made Senior Citizen Discount Monday for family gatherings. “When someone tells me my lefse tastes just like the Every Monday members who qualify for the senior discount lefse their mother used to make, I figure I must be doing it right”. (60 years of age or older) receive an extra 5% off most purchases. (excludes already marked down CAP sale items)

COMM POST To sign up for weekly Oneota Co-op e-mails Creative Midwest Fare • Local Seasonal Menus containing news, events, sales, and the deli menu, simply go online to any page of our website and click the Monday-Saturday • Lunch 11-2 • Dinner 5-9 • Bar til close link to sign-up for our e-newsletter. 120 Washington St. • Decorah • 563.382.3067 The Scoop • July/August 2010 Page 15

ing body of evidence indicates that Be a Responsible Gatekeeper ment with a variety of dishes from Picky Eaters? breastfed babies whose mother's Children accustomed to bland that country. We prepare special by: wendy gordon eat a varied diet grow up into ad- processed food are often put off by birthday dinners and most Friday venturous eaters. the robust flavors of unprocessed nights involve a special meal. Older Childhood and picky eating are Eat Meals Together food. I fed my children whole grain children can prepare a meal for not synonymous concepts, but it's When children and adults eat breads and cereals from the be- their parents. Avoid negative com- easy to think so, judging by the separately, it can be tempting to ginning. We never buy packaged ments such as "I shouldn't be eating boring entries on most "children's" resort to PB&J. Little ones need to snacks, candy, or soda or go to this sinful dish" or "I'm going on a menus: macaroni and cheese, see adults enjoy eating a variety fast food restaurants. As my three diet tomorrow." grilled cheese, peanut butter and of foods. The family table is where older kids have grown they've been Offer a Variety of jelly, burgers and chicken nuggets. they learn the art of relaxing and exposed to junk food, but they still Colors and Textures As a mother of four, I can assure conversing—and good table man- prefer the food they grew up with. Cooking and serving styles play you, there's no need to linger in ners. Make Food Worth Eating a role in food preference. Some culinary dullsville. Don't Play Short Order Cook Cooking is a basic skill that any- children prefer foods isolated— People vary widely in their food After you've gone through the one can learn to do well, if simply, carrots apart from chicken, salad in tastes. Some people are geneti- trouble of fixing a nice meal, don't and food that tastes good is more a separate bowl, etc. This is okay. cally averse to new experiences, be manipulated into heating up mac likely to be eaten. Involving children Others may dislike a food by itself and this trepidation manifests itself and cheese. Keep children's food in the preparation of food doesn't but accept it in a cooked dish—to- when trying new foods. Too often, preferences in mind when planning guarantee they will eat it, but it mato sauce instead of fresh toma- though, children's dietary rigidities meals, and feature favorites now does make it more likely. toes, say, or cauliflower pureed into result from psychological or social and then. And yet— Make Food Fun a soup. If children dislike chewy causes rather than physical ones. Don't Turn Food into a Our family often had international meats such as steak or chops, of- Here are my top tips for prevent- Power Struggle food theme weeks when the chil- fer them softer items such as beef ing picky eaters: I remember sitting at the table dren were little. We'd pick a cuisine stew, pot roast or braised lamb Start Early for an hour at age four, being such as Italian or Thai, and experi- shanks. Food a pregnant woman eats is forced to choke down a cold fried absorbed into the placenta and egg. I haven't eaten one since. Wendy has an M.S. in Clinical Nutrition from the Pritzker School of amniotic fluid. After the baby is Children's food preferences should Medicine (University of Chicago). She has been involved with food co- born, the mother's diet is reflected be respected. Insist that children ops for about 25 years, and has been writing freelance articles for about in the taste of her breast milk. A try everything once or twice, but that long. She lives in Portland, Oregon with her husband and four baby whose mother eats spicy curry if they utterly despise something, children and is an avid cook and organic gardener. while pregnant and nursing is likely let them skip it. No need to offer a to enjoy it as a six year old. A grow- substitute.

Allamakee by: niki mosier, grocery I am proud that the Co-op is Wood-Fired able to provide only local eggs for our customers. One of the local Pot tery egg producers who we consis- tently stock is Rick Langland. Rick has been producing for and sup- Nate and Hallie Evans plying eggs to the Co-op for four- 2856 Blair Road, New Albin, IA 52160 teen years. Rick’s chickens are (563) 544-4378 • www.allamakeewoodfiredpottery.com quite lucky, as they are allowed to The beautiful pots in front of the Co-op were made by Nate and Hallie Evans roam free anywhere on the farm, of Allamakee Wood-Fired Pottery in New Albin, IA. Our thanks to them for except during the winter months. answering our call for a local potter interested in providing the Co-op with The rest of the time the chickens some sizeable pots for vines and plants outside the front of the store. More are housed in an old dairy barn. One of the greatest joys for Rick is being information and photos of their work can be found online at www.allamakee- able to provide a steady supply of fresh eggs to the Co-op. Rick’s chicken’s woodfiredpottery.com and at Agora Arts in downtown Decorah. Stop by and produce fifteen dozen eggs a day. If you haven’t tried Rick’s eggs, or any check out these wonderful additions to our storefront. of our local eggs, I would highly recommend it. Looking for a new way to enjoy eggs? Try an omelet. You can find the ingredients right here at the Co- op, all locally sourced! STEVEN OLSON Tomato and Fresh Mozzarella Omelet Thank you to Steven Olson for your time and help in the construction of Ingredients - the metal awning over our employee entrance at the back of the store. 2 eggs per omelet 2-3 thin slices of fresh tomato 2-3 thin slices of fresh mozzarella fresh basil sprigs Dash of salt and pepper Oil 2-3 tablespoons milk or heavy cream Directions - Willowglen Heat a heavy, non-stick skillet over medium heat add oil. Beat eggs, 2 at a time, add the milk/cream and sprinkle with salt and pepper. Pour into skillet and immediately begin stirring gently. Stir continuously until the liquid is in Nursery the middle. Stop stirring and let cook for about 30- 60 seconds. Place basil Thank you to Lee Zieke and Lind- on the eggs. Then the tomatoes and the mozzarella on one half of the eggs. say Lee of Willowglen Nursery for Using a spatula, carefully flip one side of the eggs on to the other. Carefully consultation on, and donation of, take the omelet out of the pan and repeat if necessary. Garnish with anoth- plants for the front of the Oneota er fresh basil leaf and serve with whole grain toast. Co-op. Your expertise and help is *Shopping list for a local omelet: much appreciated! For more infor- Rick Langland Eggs mation about Willowglen Nursery, Fresh in-house made mozzarella check them out online at www.wil- Local tomatoes - take your pick lowglennursery.com. 2010 was their Fresh local basil last season as a garden center. We Local Waving Grains bread wish them the best of luck in their Organic Valley milk or whipping cream future horticultural endeavors. And what exactly are those plants outside in the pots? The climbing/ flowering vines are called "Cardinal Climber." Page 16 The Scoop • July/August 2010

International (FLO). In Europe and tional foods, and they don't require Asia, a group called National Initia- disclosure of information about Understanding Food Labels tives (Nis) provides certification; it's how foods are grown. The FDA has continued from page 12 * Processed products with less a member of FLO, too. provided guidelines for producers Gluten-Free than 70 percent organic ingredients A Fair Trade Federation (FTF) label who wish to use a "No GMO" label The FDA is working on a standard can only use the term "organic" doesn't certify products but shows as a way to help consumers identify definition for gluten-free. Current to specifically identify individual that the company that produced products that were grown without FDA PROPOSED verbiage states that ingredients. the product is a member of the FTF. the use of genetically modified gluten SHOULD be labeled as any- Members of the FTF have demon- organisms. Consumer groups con- thing over 20 mg per kg (20ppm), strated that their business practices tinue to work towards mandatory but this has yet to be ratified. provide fair wages and employ- labeling of GMO products. ment to disadvantaged farmers and No-rBST Labels artisans. FTF products include food Because the FDA sees no signifi- (like coffee and teas), as well as cant difference between the milk clothing and accessories (like jew- from cows that have and have not elry and purses), body care items, been treated with recombinant bo- and home and garden items. vine somatotropin (rbST, a synthetic Equal Exchange is the largest hormone that's given to cows to in- for-profit Fair Trade company in the crease milk production), they do not U.S. It supports democratically run require that dairy items include the farmer co-ops in Latin American, USDA Organic Seal hormone on their labels. Producers Fair Trade Labels Asia, and Africa. To sport the USDA Organic Label, If an item is Fair Trade Certified™, who want to specify that their cows a product must have met national, it means that certain criteria have Sustainable Agricultural Labels are not treated with the hormone consistent standards for certified been met in its production. The These indicate that a product has may include a label that specifies organic farms and handling opera- criteria include fair labor conditions been grown in keeping with practic- "from cows not treated with "rbST." tions set by the Organic Foods Pro- and wages for farmers, direct trade es outlined by a sustainability pro- Because the hormone bovine so- tection Act (OFPA) and the National (elimination of the middle man gram. The focus of these programs matotropin (bST) occurs naturally Organic Program (NOP). The use of when possible), support of demo- is on environmentally and socially in cows, dairy labels may not read the seal is voluntary. cratic organizations and community sound practices. Rainforest Alliance simply "no bST" or "hormone free." * The USDA Organic Seal tells development, and environmental and The Food Alliance are samples Consumer groups advocate the consumers that a product is at least sustainability. In the U.S., you're like- of Sustainable Agricultural labels. labeling of rbST dairy products. 95 percent organic. ly to see a Fair Trade Certified™ label No-GMO Labels Labels Related to Cloning * A USDA seal labeled "100 per- on teas, coffees, chocolates, herbs There's no requirement that a The FDA has not recognized any cent organic" must contain only and spices, cocoa, fresh fruit, sugar, manufacturer disclose on a prod- food safety concerns related to organically produced ingredients. rice, and vanilla. TransFair USA is the uct label that a product contains cloned products. So it does not * Processed products that contain non-profit organization that pro- genetically modified ingredients. require producers to label products at least 70 percent organic ingredi- vides certification in the U.S. It's a That's because the FDA sees no that have been derived from cloned ents can use the phrase "made with member of the international group safety issue; they consider GMO animals. Producers can voluntarily organic ingredients," but cannot Fairtrade Labeling Organizations products basically the same as tradi- label a product as "not produced use the USDA organic seal. from a cloned animal." Choosing or- ganic products may be another way to avoid the purchase of products from cloned animals. The organic community wants to ensure that clones -- and the progeny of clones ONEOTA FOOD CO-OP ROCKS! (who are not technically considered The My Co-op Rocks Video Contest is back! For the second year, National Cooperative Grocers Association clones) -- not be included in organ- is excited to kick off this nationwide contest where you can show the world why your co-op rocks by mak- ics. These details (including how a ing an original online video. Starting July 1, head to www.MyCoopRocks.coop to submit your original online registry of lineage would work) are video showing all the ways your co-op rocks, and put in your two cents on others’ videos with comments being ironed out. Many consumer and ratings—people’s choice winners and judges’ favorites will be in for some super sweet prizes! groups continue to advocate the There’s no limit to the ways you can rock out your video. Unleash your sense of humor, show off your labeling of products from cloned guitar god skills, or take on a full-scale co-op action adventure—just go wherever your imagination takes you animals. The Oneota Co-op does in two minutes or less. Be ready to share your masterpiece with the world starting July 1, because the sooner not knowingly carry products from you enter, the more votes you can receive! cloned animals. Run with your own idea, or get inspired by one of these suggestions: • Top 10 Reasons My Co-op Rocks • My Co-op: The Rock Musical • Love and Lettuce: A Co-op Romance • An Amazing Race Through My Co-op • Rocking Around the Co-op: A Singalong Stay tuned and check back often at www.MyCoopRocks.coop for contest details and updates.

Radura Symbol If foods -- like fruits, vegetables, seeds, spices, poultry, meat, and spices -- have been treated with radiation to kill bacteria, they must carry the radura symbol (an inter- national symbol for irradiation) that states "treated with irradiation." Packaged items with very small amounts of an ingredient that's been irradiated (like a spice) need not contain the label. The Oneota Co-op does not knowingly carry products that are irradiated.