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 and Nut Ball and Nut Log Herkimer Blue Cheese Cranberry Le Log Roule Garlic and Herb Roll Boursin Garlic BoursinPepper Red Roasted Derby Sage Marin Le Petit Bleu Herkimer Merlot Cheddar Cahills Porter Truckle Stilton White with Stilton Apricot White with Stilton Cranberry Fourgerus Humboldt Fog Extra Mature Tickler’s Cheddar Pantaleo Cranberry Cinnamon Chevre Saint Rocco Look for these special offerings in saY cHEESE! saY rotto beth hoven by: addition our to already selec large tion in the cheese case: • • • • • • • • • • • • • • • • • • - - - - 563.382.4666 Decorah • Iowa Decorah www.oneotacoop.com 312 West Water Street 312 West Water Serves 10 8 to Kristin’s Breakfast Casserole Kristin’s If you like a dish to just a dish to pop like in the you If ing). Bake 45 minutes at 325 de minutes at 45 325 ing). Bake grees or until set. Cut into squares serve.to is the time. Treat yourself and theis your time. Treat family. in the morningoven try this: Ingredients: bread,6 slices cubed 1 pound browned, sausage, drained shredded cups 1 1/2 Cheddar cheese 8 eggs, beaten milk2 cups salt1 teaspoon pepper taste to Directions: Cube bread in evenly and place pan or bakinggreased dish. 9x13 Sprinkle with evenly and sausage cheese. Mix eggs, milk, salt and ingredientsover Pour inpepper. and chill cover overnight.pan. May left(If overnight, from remove refrigerator minutes 15 before bak free. These cook up in no time and really add flavor a holiday break to fast of french toast or pancakes and farm fresh eggs. also have We Grass hardwood Run Farm smoked and pepper in bacon our fresh meat tried haven’t you If this ten cooler. sweet and smoky bacon, der, now - - - - HOURS: Monday-Saturday 8:30-8:30 Sunday 10:00-7:00 Monday-Saturday 8:30-8:30 Sunday HOURS: FISH DON’T BREAKFAST! FORGET Easy Herb Easy Turkey Roasted When up on the wake big you Now, I know some folksNow, are ready pan, and cover. pan, and cover. hours, for 3 1/2 3 to Bake or until the internal temperature of the thickest part bird from degrees Remove of C). the thigh measures degrees 180 F (82 and stand allow to oven, for about minutes 30 before carving. 2 tablespoons garlic powder 2 teaspoons dried basil ground1 teaspoon sage salt1 teaspoon pepper teaspoon black 1/2 water2 cups Directions: giblets degrees Clean turkey (discard C). degreesPreheat F (165 325 to oven in and a roasting place pan withand a lid. organs), a small driedIn bowl, combine olive oil, garlic basil, ground powder, sage, a basting Using salt, brush, and pepper. apply black the mixture the to wateroutside Pour into the bottom of the turkey. uncooked of the roasting recipe from - allrecipes.com Ingredients: pound) whole turkey 1 (12 cup olive oil 3/4 zlers; all are MSG, nitrate and nitrite skin downa hot on grill, flip in 5-10 minutes and cook until Gar flaky. nish and serve with boiled new red potatoes, steamed green beans, and a chewy loaf of french bread. of the day holiday seasongest and wantyou impress to guests your at the breakfast table, try one of our minimally processed pork sausages. a variety theIn freezer have we of fromsausages loose meat siz to from Seattle recently who came to find me and me fantastic how tell our salmon is. was He surprised our fish was as tasty as what he usually buys from the fresh fish market! all timeMy favorite salmonrecipe minced garlic, simple:is butter, salt with splashed lemonand pepper, the Rub juice. fillet with butter (or with olive oil), splash lemon (fresh and rub on the theis garlic, best), Next,salt put and the fillet pepper. to move on to a less traditional a less on to move to I suggestholiday meal. salmon May as a fresh and new alternative. The OneotaCo-op Food has whole salmon fillets and smaller pieces. Our salmon always is wild caught from AK and Bristol adheres to Bay, the standards of the Marine Stew ardship Council (www.msc.org). The in salmon stock from have we this fishing season beautiful, is red and firm. I had a customer visiting ------HAM TURKEY

Our turkeys are from two sources 2/3 cup honey, 1/3 cup Dijon-style 1/3 2/3 cup honey, Our ham from is Grass Run Farm. It

Happy Holidays! When Holidays! Happy I think

SCOOP 2009 Vol. 35 No. 7 HOLIDAY

our freezer. Turkey tenderloins are Turkey our freezer. favorite!my variety of their turkey products in www.ferndalemarketonline.com for are also carrying We directions.) a Cities, will you be impressed! Go to store in Cannon Falls, MN. (Stop by by store (Stop in MN. Cannon Falls, next time the to way Twin on your keys. Theykeys. are working support to the food slow movement in their otic free, vegetarian, free-range tur chicken herechicken at the OneotaCo-op Ferndale Market raises antibitoo.) free-range. carry (We his organic his flock on his certified organic farm and the birds offered are some turkeys! Larry Schultz raises over the borderover in Minnesota, land and whole plump, of lakes 10,000 of these providers are from just this year: Ferndale Market and Larry Schultz Organic Farm. Both

another half hour. Finally, drizzle the Finally, over the glaze whole ham and continue baking at 325 degreesat until 325 almost done. a diamond pattern a quarter inch deep into the meat. Second, bake cloves. First,cloves. score ham your with mustard, teaspoon ground 1/4 recipe I recommend: you might like to get a little might get you to like fancy with ham. your Here a glazing is oven and a roasting pan. However, and a roastingoven pan. However, a vegetarian diet. so is tasty It and juicyneedit doesn’t anything but an free-range, antibiotic free and fed is uncured,is nitrate and nitrite free, what markets larger available. have have available herehave better is than local and regional products. I would venture guess to even what we and families your with the best in Co-op. This in year the meat depart ment are lucky we provide to you bounty offered at the Oneota Food ping for this special meal cre to thatate magical moment all is the satiated. The best part about shop sides. relish I those moments of warmth, togetherness and tummies my friendsmy and family after a great ham and all themeal of turkey, ting around the table talking with about the holidays, I picture sit meat buyer meat by: kristinby: evenrud, Talking Turkey! Talking Page 2 The Scoop • HOLIDAY 2009 acidic or alkaline - it’s all about the H by: karina klug, nutritional supplements buyer p One of the many rewarding as- many of the foods served during acidic body. One product that has pects of being on the Wellness floor Thanksgiving are on the acidic side, gotten a thumbs up is Source Natu- is hearing what is on people’s minds such as cranberries, sugary des- rals Alka-Balance. This tablet con- regarding their health. There are serts, bread products, ham, turkey tains some vitamins, minerals, as definite themes. I most frequently and alcoholic beverages to name a well as greens and herbs that have hear the words “thyroid” and “pH few. been shown in research to support balance”. We will touch very briefly PH testing strips fly off our shelves an alkaline state. on pH balance today. Many people as many people monitor their levels A book that we now carry which exclaim how they have not only on a daily basis. It is most often offers easy accessibility to diet sug- recovered from a dire health condi- recommended to test with the first gestions for both acidic and alkaline tion but also feel a new vitality after urine upon rising. When looking conditions is The Acid Alkaline Food getting their pH balanced. at the pH strip, seven is considered Guide By Dr. Susan E. Brown and With the holidays approaching, neutral and anything under seven Larry Trivieri, Jr. we begin to think of gathering with is acidic and over seven alkaline. A In addition, the old stand-by friends and family and eating lots medical practitioner may be help- Popular Prescriptions for Nutritional of food. Often during the holiday ful in getting an accurate reading. Healing by Phyllis A. Balch includes a season we let ourselves stray from Once one tests themselves and helpful food chart for pH balancing. our regular dietary habits at least determines whether their body is Alka-Balance will be on member to some degree, if not completely! acidic or alkaline, they learn which sale at 30% off for the month of The first thing to consider in main- foods to eat to level out their pH. November along with the entire taining a healthy pH is diet. The With holiday season feasting one Source Natural line. usual suggestion is to eat a diet might consider supplementation to Have a healthy holiday. that is 75% alkaline and 25% acidic to help maintain balance. The most maintain a healthy pH. However, frequent imbalance is an overly Get Happy - get gorgeous republic of tea In the Co-op Wellness depart- Week of Dec 14th ment, we are pleased to be featur- Get Soothed - Herb Tea for Scratchy ing samples of numerous Republic Throats- Organic Rooibos, Licorice, of Tea blends. With names like “Get Lemon Myrtle, Sage Happy” and “Get Gorgeous,” these Week of Dec 21st herbal tea blends are destined to Get Happy - Herb Tea for Lifting be the topic of conversation at your your Spirit- Organic Rooibos, Lemon holiday party. Wondering which Balm, Lemon Myrtle, St John’s one to choose? Stop in and try the Wort, Rhodiola Republic of Tea of-the-week. The scheduled sample blends for the Week of Dec 28th rest of 2009 are right at your finger- Get Clean - Herb Tea for Detox- tips. ing- Organic Rooibos, Milk Thistle, LE Beaujolais Nouveau est arrivÉ! Sarsaparilla, Dandelion, Chicory, In keeping with a long tradition Week of Nov 16th Red Clover THE BEAUJOLAIS TRADITION - Get Charged - Herb Tea for En- that marks the autumn harvest and The date: the third Thursday of the start of the holidays, the Co-op ergy- Organic Rooibos, Eleuthero, November will be celebrating with the rest of Hibiscus, Gotu Kola, Peppermint, The time: one minute past midnight Ashwaganda, Stevia, Panax Gin- the world by hosting a Beaujolais The place: France seng, Blueberry Nouveau event! Join us Thursday, November 19th The destination: all over the world Week of Nov 23rd from 5 to 7 pm when we turn our The cargo: bottles of Beaujolais Get Heart - Herb Tea for Cardio Windows on Water into a French Nouveau, the first pressing of Health- Organic Rooibos, Haw- bistro. Along with a wine tasting of 2009 vintage wine from France thorn, Hibiscus, Gingko, Bilberry, Beaujolais Nouveau we’ll be sam- Blueberry pling baked brie and other French Gamay grapes produced in the Week of Dec 7th cheeses with our wholesome Beaujolais region in the Southeast Get Gorgeous - Herb Tea for Clear Waving Grains bread. We’ll have corner of France. The unveiling of Skin- Organic Rooibos, Orange, themed music, and our customer the first wine pressed in 2009 is Hibiscus, Chamomile, Red Clover, service professionals will offer suit- serious business: The Beaujolais Chaste Berry, Burdock ably rude and discourteous French French law states that the Beaujo- service! lais Nouveau cannot be released any Beaujolais Nouveau is a light, earlier than the third Thursday of easy-drinking red wine made from November, so every year on this day Give the Gift of GREEN...and BLUE! producers embark on a mad race to Give the gardeners in your life a get the first bottles on the shelves. Gift Membership to Seed Savers Exchange, What makes Beaujolais Nouveau a and they'll enjoy it all year long. Members receive hit around the holidays is how well our quarterly magazine, annual yearbook, 10% off it pairs with holiday foods such as all purchases, and invitations to special events. cheese appetizers and Thanksgiv- But best of all, you are giving them the ing turkey or ham. Even people who opportunity to save a piece of planet Earth, don’t normally prefer red wine of- one seed at a time! ten enjoy a cool glass of Beaujolais Call 563/382-5990 or visit us at Nouveau with their holiday meal. www.seedsavers.org for more details. So, join us November 19th, raise a glass of Beaujolais Nouveau and shout, “Vive la Co-op!”

Save a Seed, Save the World. Happy Holidays! 3074 North Winn Road, Decorah, IA 52101 563/382-5990 • www.seedsavers.org The Scoop • HOLIDAY 2009 Page 3

is to provide our THE STATEMENT ON THE COOPERATIVE IDENTITY A cooperative is an autonomous association of persons united member-owners with: voluntarily to meet their common economic, social, and cultural • foods produced using organic farming and distribution practices with an emphasis on needs and aspirations through a jointly-owned and democratically- supporting local and regional suppliers, controlled enterprise. • reasonably priced whole, bulk and minimally packaged foods and household items, Cooperatives are based on the values of self-help, self- • products and services that reflect a concern for human health and the natural responsibility, democracy, equality, equity, and solidarity. In the environment and that promote the well-being of the workers and communities tradition of their founders, cooperative members believe in the which produce them. ethical values of honesty, openness, social responsibility, and caring for others. The cooperative principles are guidelines by which cooperatives put their values into practice. Co-op Board of Directors, 2009-2010 To send a message to all board members, write: [email protected] 1st Principle: Voluntary & Open Membership Lyle Luzum, President [email protected] 2nd Principle: Democratic Member Control Steve Peterson, Vice President [email protected] Joan Leuenberger, Treasurer [email protected] 3rd Principle: Member Economic Participation Onita Mohr, Secretary [email protected] 4th Principle: Autonomy & Independence Georgie Klevar [email protected] Toni Smith [email protected] 5th Principle: Education, Training & Information 6th Principle: Cooperation Among Cooperatives 7th Principle: Concern For Community Co-op Staff e-mail addresses Interim General Manager, Michelle Campe...... [email protected] Marketing, Merchandising & Signage Specialist, Nate Furler...... [email protected] WELCOME Accounts Payable/Office Manager, Deb Reiling...... [email protected] Produce Manager, Betsy Peirce...... [email protected] to these new member-owners & their households! Grocery Manager, Michelle Campe...... [email protected] Lindsey & Sarah Bulger Travis Robinson Deli Manager, Mattias Kriemelmeyer...... [email protected] Frederick Burdine Katie Schaefer & Front End Manager, Johanna Bergan...... [email protected] Marie Drews Sarah Lundine James & Sallie Driscoll David Shaffer & Dr. Rebecca Bulk Buyer, Carl Haakenstad...... [email protected] Nathanael Engh Boehm Shaffer Grocery Buyer, Niki Mosier...... [email protected] Sara & Jon Gullickson Ardis & Jim Smith Wellness Buyers, Sarah & Randy Haugen Claire & Matt Thompson Gretchen Schempp, Karina Klug...... [email protected] Laura & Josh Hennessee Josh Wennes & Meat Buyer, Kristin Evenrud...... [email protected] Melissa & Robert Hudgens Amanda Barrett Bakery and Cheese Buyer, Beth Rotto...... [email protected] Kristen McPhee & Kevin Hovey Sarah & Nathan Wicks Wine and Beer Buyer, Barrett Kepfield...... [email protected] Erin O’Brien Georgia Windhorst

Editor, Design/Layout...... Nate Furler SCOOP Proofing...... Cathy Baldner, Johanna Bergan Working-members The Oneota Community Co-op Scoop is published every other month and distributed to 9,000+ residents and members. THANK YOU to all of the Co-op members who helped out in one way or an- If you are interested in advertising in the Scoop, other as working members in October. Your efforts make us better. please contact Nate Furler at the Co-op - 563.382.4666 Lyle Luzum Pam & Dave Kester Lynne Sootheran/ or [email protected] Steve Peterson Dave Lenth/ Sarah McGee Kent Simmonds Georgie Klevar Roy Macal Randy Sundquist Onita Mohr Alan & Ellen MacDonald Mark Wilharm Toni Smith Melanie Grangaard Stephen Zbornik why join the co-op? Joan Leuenberger Nathan & Sarah Wicks Joe Kelly Cooperative member/ownership benefits the business as well as its members. Jerry Aulwes Perry-O & David Sliwa Allie Odgren It provides us with equity to make major purchases (such as new equipment) or Rachel Breitenbach-Dirks Wendy & Jim Stevens Ron Roberts improvements (like our four expansions). Co-op owners gain many benefits as well Brenda Burke Carol Tack Daphne Roberts as rights and responsibilities. Your participation and commitment enliven the Co-op Mwaura Muiruri Johanna Bergan/ Jim Womeldorf and help to make it a true community organization. Patronage dividends will be given Dennis Carter Joel Zook Jase Grimm in profitable years at the discretion of the Board. Barb Dale Kjersti Ehrie Justin Scardina Christine Gowdy-Jaehnig Dane Huinker Jan Heikes Member-ownership Joann Hagen Toast Houdek The Co-op is owned by its members. Member-owners help decide what the store Mary Hart Barrett Kepfield carries and have a voice in planning the Co-op’s future. It’s quick and simple to become an owner. You buy a refundable share worth If you are interested in learning about the working member program at the Co-op, $140, usually paying for it over seven years, on a payment plan that suits you. We please contact us. We would love to have you on board! invite you to become one of the owners of this thriving local business! If you were a working member in October and you didn’t get listed, accept our apologies, and please let us know so you can get credited for your efforts. As a Co-op member-owner, you can: • Help to sustain a locally-owned business. • 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. • Get a free subscription to the Scoop, our bimonthly newsletter. Wellness Wednesday! • Once each month, ask for your 5% discount on an unlimited number of purchases. • Become a volunteer and receive an additional discount of 4 to 8% at the register. The FIRST Wednesday of every month • Get additional discounts on specified “member only sale” items each month. members receive 5% off Wellness products • Receive discounts on classes at the store. • Receive a 5% discount on Mondays if you are over 60 years old. (excludes already marked down CAP sale items) • Write checks for up to $20 over purchase for cash back. • Get discounts at many locally-owned businesses through our Community Dis- count Program. • Order products directly from our main co-op distributors and save substantially through our special order program. Senior Citizen Discount Monday! • Place free classified ads or reduced rate display ads in the Scoop. • Attend our monthly potlucks. • Have access to information on the Co-op’s financial status. Every Monday the Co-op gives a 5% discount • Run for a seat on the Board of Directors. at the register to members who qualify as seniors. • Vote in board elections and on referenda. (Share payment must be current) • Have access to the Co-op’s video collection with no fees. We like to call it the “Experienced Discount!” Page 4 The Scoop • HOLIDAY 2009

Election Related Activities and Deadlines Board Election News Activity Deadline by: steve peterson, board vice president Candidate recruitment / self-nomination Ongoing The Oneota Community Co-op lines do not work well for this task. Candidate statements due seeks new board members. We will As a result, we will not publish the (If one wishes to be considered for board nomination.) December 28 have three openings this year. The statements in the Scoop. However, Board interviews candidates Early January terms run for three years, and begin we feel that the stated four ways, if Board nomination January board meeting at the end of April 2010. If you are in- well publicized, will be sufficient for Final deadline for getting name on ballot through terested in serving your community interested members to be informed self-nomination procedure February 10 by being a Board member, please of the candidates’ qualifications. Candidate statements publicized - pick up a board member packet Voting this Year customer service desk, website February 11 at the front desk at the Co-op, or Voting will occur in a mail ballot Candidate forum - contact a Board member. See the (sent in early March) with candi- candidate statements available Soon after February 10 attached table of events and dead- date statements enclosed. The mail Ballots and candidate statements mailed to members March 1 lines for more information about ballots will be designed to achieve Final day to vote March 30 the process. secrecy and guarantee the accuracy Publicizing Candidate Statements of the results. Ballots counted March 31 We will publicize candidate state- Only members in good standing Results announced April general membership meeting - April 1 ments in four ways this year. are eligible to vote. A member in New board members start • On the Co-op website Board page. good standing must be paid up on First board meeting after the general meeting (probably April) • Behind the customer service desk the annual membership by the time at the Co-op. the vote counting begins in late • Mailed out with ballots in March. March. In a nutshell, a member is in • Available at the Candidate forum good standing if he / she has paid up COMM POST in February the full membership, or is current In the past the Board sent candi- on his / her annual payments up to To sign up for weekly Oneota Co-op e-mails date statements out in the Scoop. the full payment. If you are not sure containing news, events, sales, and the deli menu, With the change in our election about whether you are a member please e-mail a request to procedures (we are mailing ballots, in good standing, talk to the Co-op and these mailed ballots will go out staff. They’ll be happy to check on [email protected] in early March), the Scoop dead- that for you. Board opinion: a big tent MEMBER APPRECIATION SALE by: occ board of directors Friday, November 27, 7:00 am - 8:30 pm Over the last several months the in Madison and the first thing I saw (Deli coffee available at 7:00 am, Oneota Community Co-op Board of was the list of boycotted products. breakfast items at 8:00 am.) 10% off storewide* Directors has heard from members After awhile, I think, people got about changes in products that tired of walking the ideological May be combined with all other member discounts. are sold at the store. Some of the gauntlet when they entered a co- *10% maximum discount on all Wine & Beer; sale does not feedback has been critical of deci- op, and they chose to shop else- sions to have this product or that where.” That experience, coupled include already discounted CAP sale items, deli grab-n-go one. Others have been very positive with the intense and exhausting items, and all FRESH bakery/bread items. about new products in the store. ideological debates that occurred We’d like to place these discussions within many co-ops, turned some in a historical perspective, and help customers away from co-ops and better achieve our mission and is ages new people to come to the the membership understand why caused others to throw their hands in the long-term best interests of store and make choices that bring we are satisfied with the direction up and walk away from leadership the Co-op. We believe it is the right them farther along on their food the store is going. positions. This is hardly the out- choice for a time when people are journey. We don’t expect customers The OCC Board recognizes that come we seek. both searching for options that to be already convinced of our mis- there have been disagreements While sharing the view of those are healthy for themselves and the sion before they enter. We believe about products since the store who want a world with greater planet and struggling to eat on that everyone—those who buy only opened. While none of us were on organic production, greater access a budget. Sure we would rather organic and local, and those who the Board during the “Sugar Wars”, to local foods, and fewer antibiotics everyone buy organic and local, search first for good tasting food— from old-timers we are aware that and growth hormones, the Co-op but if that is not affordable, we’d should find the products they want. these were tough discussions that Board supports a particular path to like them at least to eat fruit and This approach is working. New caused some to drift away from the achieve these goals. We support a vegetables since promoting overall members continue to join. Some are Co-op. Other products—like beer path that positions us as a commu- health of our community is also an new to town, and some are folks and wine— have created additional nity leader in the good food move- important part of our mission. We who have lived here awhile, but divides in the Co-op community. ment, while lowering barriers for think that new products like hand- never joined before. Our sales are There have been other contro- others in the community to partici- made cheese are good because up from last year (about 8% higher versies besides these. True, these pate in the benefits of the Co-op. they attract new customers who in the third quarter!), despite the disagreements have helped create Specifically, we support working look for quality food. People buy fact that co-ops nation-wide have who we are: our strong commit- assiduously to achieve our mis- beer and wine. The quality of our seen negative to low sales this year. ment to organics, fair trade, and sion: to be an excellent provider of selection should set us apart from These are encouraging trends and local products comes, in part, from organic, local, and minimally pack- others. Once they are in the store, are further evidence that judiciously these battles. aged products. But we believe it new customers are free to continue made decisions can be good for However, these disagreements should not be our goal to ban a lot their education about food, person- our customers, and good for our have a cost, as well as a benefit. In of choices for consumers, even if al health, and the environment. members. some ways, our history of ideologi- these choices are sometimes con- To recap, the OCC Board supports See you at the Co-op! cal struggle is typical of co-ops that ventional produce, or cheese that a marketing strategy that encour- grew up in the 1970s. The highpoint is not certified organic, or beer and for the “second wave” co-ops was wine that are made from conven- Candida Support Group the mid-1970s, soon after the “sec- tional sources. Rather, we support meets the first Monday of every month ond wave” started and about the offering the best choices for those time ours was formed. At that time who are interested in eating good 4:00 pm at Magpie Coffeehouse there were about 750+ food co- food. Where organics are too Contact Joan at the Co-op - 563.382.4666 ops in operation that had emerged expensive, we support judiciously from that renewed interest in food adding a conventional choice. We and the co-operative model. Now, support attracting new customers though, there are only about 275. A with outstanding tasting foods that lot of co-ops came and went during might not pass the purity tests of that time. (That number is finally some of our members. In short, we beginning to grow again as the support a diverse array of choices number of new food co-ops out- for a diverse membership and cus- paces those that go out of business. tomer base. Hurray!) We support a big-tent approach. Why the decline, though? As one We mean no disrespect by our Oneota Co-op member put it: “I support of this approach. But we remember walking into the Co-op do feel this perspective helps us to The Scoop • HOLIDAY 2009 Page 5 In Context: Fair Food, Foreign Interim general manager - michelle campe Foods, and Oneota by: occ board of directors by: lyle luzum, president, “I look forward to my term as interim oneota community co-op board of directors manager and to the future planning and In the previous article in this some money to growth of this small yet very powerful series I discussed the W. K. Kellogg send home to their resource that serves Northeast Iowa Foundation’s definition of “Good families and end up and the surrounding communities,” Food”: food that is Fair (does not working in unac- stated Michelle Campe as she began depend on exploitation of people), ceptable conditions her role of Interim Manager for Oneota Green (does not depend on ex- in our meat packing Community Food Cooperative. After ploitation and degradation of the plants? There is a Troy Bond left the position of General environment), Healthy (encourages huge social, cultural, Manager to join his family in Des Moines, health, not chronic illness or obe- and political cost to this human the Board asked Michelle to step in as In- sity), and Affordable (available to exploitation in those countries, but terim Manager. The Board has initiated all, not just the rich). In this article also in ours, as we in NE Iowa have a search for a new General Manager. I’ll explore Fair Food as it relates come to realize. Michelle Campe to food we now so commonly get This is why the Fair Trade concept A Minnesota native, Michelle brings to the Co-op a lifelong inter- from other countries. was developed. Fair Trade certifica- est in natural foods. “Over the past 30 years, I have watched co-ops Our society has a tendency to ig- tion works to assure that the food evolve from humble grassroots storefronts into thriving businesses nore very real, but hard to quantify results in fair return for those who that are integral parts of their communities,” she explained. costs of things we buy. In our con- work to produce it. Around the Six years ago, Michelle moved to Rochester, Minnesota to study at stant effort to drive costs down, world Fair Trade coffee, chocolate, The Mayo School of Health Related Sciences and took a part-time our system pretends that, because bananas, nuts, spices, and other position at the local Good Food Store to continue to have the co-op non-economic costs are hard to products are bringing living wages experience in her life. Not surprisingly, she found herself at home calculate, we can therefore ignore to producers. This helps create and drawn into the everyday workings of the co-op, its members, them. But these costs are real. One healthy local economies in the her co-workers and the healthy alternative it offered the Rochester of the costs we pretend not to see producing country, reduces out- area. Shortly after she began working at the co-op, the General is that of human exploitation and migration, and promotes societal, Manager vacated her position of nearly 23 years and the Board of the social, cultural, and political cultural, and political stability. Directors approached her about managing the store. At that time, impact it brings. Oneota Community Food Co-op Michelle left her studies at the Mayo School and turned her pas- We all now (officially) agree that carries many Fair Trade products sion, skills and abilities completely toward the whole food industry. human slavery is an unacceptable and strives to provide food that She found the position very rewarding and in a short time she was cost to have cheap products. But minimizes human exploitation. I able to lead the organization into more stable financial ground. how about when workers in third urge you to think about who is be- In June 2009, Michelle became aware of an employment oppor- world countries labor in banana ing exploited to bring you amazing- tunity at the Oneota Community Food Cooperative. Wanting to fields at wages that keep them in ly cheap food. In your food journey, relocate back to her small town roots was one of many aspects desperate poverty so that we can are you sensing that the human cost in her acceptance of the Grocery Manager position. Researching have our cheap daily snack? How of cheap is too high? Check out Fair and adding new products, coordinating a department reset and about when third world farmers are Trade at Oneota. integrating customer product requests are a few ways Michelle has driven off the land by subsidized, applied her skills and experience to the grocery department. Now, imported American corn and their her talents will be directed to the entire operation. local economies collapse because Next In Context: Fair Food, there is no work? How about when Local Food, and Oneota Michelle shares her philosophy as follows, “Working in the whole these people cross illegally into the foods industry over the years has led me to believe that food is no US in a desperate attempt to make longer simply something we eat but is a complex product involving many health, social and environmental factors. Making the tran- sition of food from the earth to plate as transparent as possible enables consumers to make fully informed decisions when planning their diets. It is an honor to work for The Oneota Community Food Co-op events & classes Cooperative- a cooperative that is known not only for its healthy promotion and marketing of whole foods, but for its environmental November message as well.” Board president, Lyle Luzum states, “Michelle brings excellent ex- Beaujolais Nouveau perience and integrity to this position. We sincerely thank Michelle Thursday, November 19, 5:00 - 7:00 pm for her willingness to fill this position until a new general manager @ the Co-op can be hired.” We’re turning Windows on Water Street into a French bistro! Join us for a wine tasting of Beaujolais Nouveau - both regular and vineyard specific village - we’ll be sampling baked brie and other French cheeses with our wholesome Waving Grains bread. (see page 2) CO-OP HOLIDAY HOURS Member Appreciation Sale Friday, November 27, 7:00 am - 8:30 pm Thursday, November 26th - CLOSED @ the Co-op Friday, November 27th - 7:00 am - 8:30 pm 10% off storewide* - may be combined with all other member discounts. *10% maximum discount on all Wine & Beer; sale does not include already discount- Member Appreciation Sale! ed CAP sale items, deli grab-n-go items, and all FRESH bakery/bread items. Thursday, December 24th - 8:30 am - 4:00 pm December Friday, December 25th - CLOSED Thursday, December 31st - 8:30 am - 8:30 pm Co-op Potluck Thursday, December 3, 6:30 pm at Good Shepherd Lutheran Church Friday, January 1st - 12:00 pm (noon) - 8:30 pm Come enjoy a meal in community at the Co-op Potluck. This is a very informal event; you need only bring some food to share, table service, and a beverage if you desire it. Registration Information Apple Blossom Cleaning Co-op members: Pay at time of registration, either by phone and charge class fees to your Co-op account and you can pay when you come in to shop, or in person at the Customer Service Desk. using natural products for a safer home environment 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. Now taking clients 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. Call or e-mail for more information To register or cancel, call (563) 382-4666 during store hours and speak to customer service. Jessica Korn 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.) 859.779.0579 • [email protected] Page 6 The Scoop • HOLIDAY 2009 Member Bonus Buys These items are on sale all month December Member bonus buys for members only. There are also * Regular prices subject to change numerous other deeply discount- Regular Price Sale Price Savings ed items that are available to all. Grocery Arrowhead Mills Organic Pie Crust 6oz $3.29 $2.39 $.90 To find them, pick up a sale flyer Crown Prince Pacific Pink Skinless Salmon 7.5oz $3.69 $2.89 $.80 by the Customer Service Desk, or Crown Prince Skinless/Boneless Sardines in Olive Oil 3.75oz $2.99 $2.49 $.50 look around the store for the sale Fruitabu Organic signs. Smooshed Fruit Assorted Varieties .4oz $.69 $.49 $.20 Organic Candy Canes 6oz $4.29 $3.29 $1.00 Stretch Island Fruit Leather Assorted Varieties .5oz $.69 $.49 $.20 November Member bonus buys Bulk Sunspire Organic Dark Chocolate Almonds $15.99/lb $13.49/lb $2.50/lb * Regular prices subject to change Sunspire Organic Dark Chocolate Coconut Haystacks $14.69/lb $13.49/lb $1.20/lb Grocery Regular Price Sale Price Savings Sweet Cranberries $4.99/lb $3.79/lb $1.20/lb Ecover Organic Pitted Dates $5.59/lb $4.69/lb $.90/lb All Purpose Cleaner 32oz $5.49 $3.99 $1.50 Organic Black Mission Figs $4.99/lb $3.99/lb $1.00/lb Glass & Surface Cleaner 16oz $4.49 $3.19 $1.30 Organic French Couscous $2.79/lb $2.39/lb $.40/lb Toilet Cleaner 25oz $4.39 $2.99 $1.40 Organic Rolled Oats (Thick) $1.29/lb $.99/lb $.30/lb Lakewood Organic Steel Cut Oats $1.49/lb $.99/lb $.50/lb Organic Unfiltered Apple Juice 32oz $4.29 $3.29 $1.00 Organic Yellow Popcorn $1.59/lb $1.19/lb $.40/lb Organic Juices 32oz $4.49 $3.49 $1.00 Organic Quinoa $3.69/lb $2.99/lb $.70/lb Maranatha Sliced Almonds $5.99/lb $3.69/lb $2.30/lb Organic Peanut Butters 16oz $6.29 $2.98 $3.31 Organic Pinto Beans $1.99/lb $1.69/lb $.30/lb Creamy No Salt, Creamy Salted, Crunchy No Salt, Crunchy Salted Organic Sugar $1.59/lb $.99/lb $.60/lb Organic Peanut Butter 26oz, Creamy Salted $8.79 $4.15 $4.64 Once Again Organic Sunflower Butter 16oz $6.79 $4.79 $2.00 Frozen Pamela’s Amy’s Cheese Pizza Snacks 6oz $4.39 $3.39 $1.00 Amazing Wheat Free Gluten Free Bread Mix 19oz $5.99 $4.69 $1.30 Amy’s Nacho Snacks 6oz $4.29 $3.39 $.90 Corn Bread & Muffin Mix 12oz $4.69 $3.69 $1.00 Ian’s Organic Chicken Nuggets 8oz $5.99 $4.59 $1.40 Wheat Free Pancake and Baking Mix 24oz $7.49 $5.89 $1.60 Ryvita Refrigerated Crisp Breads 8.8oz $2.59 $1.99 $.60 Organic Valley Mild Cheddar 8oz $5.29 $4.29 $1.00 Tasty Dark, Tasty Light, Sesame Rye, Rye & Oat Bran Organic Valley Sharp Cheddar 8oz $5.49 $4.49 $1.00 Crisp Breads 7oz $3.49 $2.59 $.90 Organic Valley Blue Cheese Crumbles 4oz $4.99 $3.69 $1.30 Fruit & Crunch Organic Valley Heavy Whipping Cream 8oz $3.59 $1.79 $1.80 Tofutti Better Than Cream Cheese 8oz $3.39 $2.29 $1.10 Bulk Tofuti American Soy Cheese 8oz $3.49 $2.49 $1.00 Sunspire Tofutti Mozzarella Soy Cheese 8oz $3.49 $2.39 $1.10 Chocolate Peanut Sundrops $8.99# $7.99# $1.00# Tofutti Sour Cream 12oz $2.69 $1.89 $.80 Plain Chocolate Sundrops $7.99# $6.69# $1.30# Organic Black Turtle Beans $1.99# $1.89# $.10# Nutritional Supplements Organic Green Laird Lentils $1.99# $1.49# $.50# Eclectic Line Drive 20% off Organic Green Split Peas $1.89# $1.69# $.20# Body Care Frozen Aura Cacia - 2 oz essential oils & .33 oz. Organic essenital oils 20% off Natural Choice Fruit Bars - 6 per pack $4.99 $3.99 $1.00 eucalyptus, peppermint, lavender and tea tree Mango, Orange, Raspberry, Strawberry Lily of the Desert, Hairspray 8 oz. 20% off Van’s Weleda - Everon Face Balm, Skin Food and Foot Balm 20% off Homestyle French Toast Sticks 8.5oz $3.19 $2.49 $.70 Baraka Line Drive - Sinus Care Products 15% off Organic Blueberry Waffles 8.5oz $3.19 $2.49 $.70 neti pots, french atlantic grey sea salt, Wheat Free Gluten Free Blueberry Waffles 9oz $3.19 $2.49 $.70 infused salt and sinus rejuvination oil Wheat Free Gluten Free Buckwheat Waffles 9oz $3.19 $2.49 $.70

Refrigerated Lifeway everyday values in the meat freezer Ground turkey Keifer 32oz $3.59 $2.99 $.60 Grass fed ground beef Banana/Strawberry, Pomegranate, (free-range, no antibiotics) Keifer 4-8oz packs $4.79 $3.99 $.80 $4.49/lb. Pomegranate, Strawberry $2.69/lb Organic Valley Organic Heavy Whipping Cream 8oz $1.99 $1.69 $.30 Grass Run Farms, Family-owned Ferndale Market, Dorchester, Iowa Nutritional Supplements Cannon Falls, Minnesota Source Naturals - Line Drive 30% off Entire Line

Body Care Aubrey Organics - Line Drive 20% off Organic Bananas makeup, hair care, deodorant Wally’s Ear Candles 20% off plain paraffin, lavender parafin, herbal paraffin and beeswax Everyday VALUE $.99/lb CONGRATULATIONS Joanne Heying of New Hampton on winning the bicycle from the Co-op! Creative Midwest Fare • Local Seasonal Menus Monday-Saturday • Lunch 11-2 • Dinner 5-9 • Bar til close 120 Washington St. • Decorah • 563.382.3067

presents... Dave Moore in concert Friday, November 20, 8:00 pm Elks Lodge, $10

reservations recommended call ArtHaus - 382-5440 The Scoop • HOLIDAY 2009 Page 7

Basic Baked Brie Scandinavian Traditions Persist in Ne Iowa Authentic Brie Slice in half to make two layers. by: Beth Hoven Rotto Spread with filling and put back by: Beth Hoven Rotto together. Decorate the top of the Holiday traditions are ingrained in tain to include something handknit brie. Bake 10-15 minutes at 350 our families, our communities and by Mom. It’s so festive to join friends and family for food and fellowship this degrees or put in the microwave for our heritage. I grew up in Wiscon- My husband’s Norwegian family 1-2 minutes. sin, daughter of a Lutheran pastor from North Dakota had a different time of year. We appreciate time and a homemaker of Scandinavian sort of traditional meal on Christ- together, decorating our homes, Filling ideas: heritage (Norwegian, Danish and mas Eve. To remember the humble lighting candles and choosing spe- • Drained Divina Tomatoes, pine Swedish stock). I’ve been asked to birth of Jesus in the stable, they ate cial food to share. To that end, this nuts, pesto. share some food ways from our a simple meal of risengryn, or rice article is intended to give you one • Carmelized onions tradition. pudding. Included in the large bowl good idea for a delicious, merry, • Mango chutney and marcona My mother was always baking, but of porridge, there was one hidden holiday cheese: Brie! almonds she did more than usual during No- almond, and the person who ended Authentic Brie, from the area east • Mushrooms sauteed in butter vember and December, baking holi- up with that bite expected good of Paris has a long history dating with thyme, shallots and dry day cookies and bars, candies, pies luck in the following year. By the back to the 8th century. Brie is a sherry and desserts. She hosted gather- time I joined their family there was soft ripened cows’ milk cheese that • Olive tapenade ings at our home for family, friends, sometimes more than one lucky is molded into flat round discs that • Lingonberries church circle meetings, etc, as well almond in the porridge. I enjoy this develops a snowy white edible rind. • Blueberry, apricot, raspberry or as making donations for bake sales traditional food, although it has The interior is a rich, glossy straw your favorite preserves color and should be plump and and for church “coffee hour.” She become a side dish in recent years. Wrapped Baked Brie smooth when ripened. The flavor purchased specialties baked by oth- Christmas morning our family al- It’s also possible to wrap brie in is buttery and creamy with a full ers too, so that our holiday table al- ways anticipated cardamom bread, puff pastry dough and bake for a flavor, fruity and mildly tangy with ways had a great variety of cookies. braided, frosted and beautiful. delicious and impressive presenta- an earthen mushroom note. It has One favorite for both my family and After church we gathered, usually tion. Simply wrap puff pastry dough a melt in your mouth flavor. Triple my husband’s family was a buttery with grandparents, for a meal that over a small wheel of brie and seal creme brie is the richest brie. delicacy containing ground pecans might be turkey, ham or meatballs by crimping the edges together. Brie pairs well with many festive and rolled twice in powdered sugar. (never lutefisk), mashed potatoes, Decorate with bits of dough as de- foods and beverages: crusty breads, Look for the recipe titled Hvite Not- a vegetable, homemade rolls, lefse, sired. Brush the dough with beaten water crackers, baguettes and sour- ter below. and a pretty jello salad. Sometimes egg and bake 15-20 minutes at 400 dough bread are classic. Fruits like Christmas eve, for our family was we also had Norwegian fruit soup, degrees. Let stand 20 minutes be- melons, strawberries and grapes a simple meal consisting of cold or sot suppe. Some traditions cook fore serving. Cut into small wedges are good partners as are almonds, meats and cheeses, homemade the fruit in grape juice, which pro- and serve with crackers. rolls, Norwegian lefse and kringle duces a dark, heavy product. The peppers, chutneys and fresh herbs. (the sweetbread type, not the cook- recipe below uses apple juice and Brie is good with wine, including Holiday Cheese ie type). Lefse is a soft, paper-thin orange juice and it is delicious. Pinot Noir, Proseco, and sparkling potato pastry that looks similar to We still enjoy these traditions, white wines and with apple cider. a tortilla. It is buttered and sugared blending the customs of our fami- Brie is extra fancy when baked, Special and rolled up, from the large end to lies, modifying occasionally and also stuffed or topped. Try one of the Saint Rocco suggestions below and look for a the small. Below is a classic Decorah adding new favorites. If you would Triple Creme Brie recipe for lefse. As kids, we were like to start a new tradition or try big Promotion on 8 oz wheels of always in a hurry to finish eating so a new recipe for traditional Scandi- Triple Creme Brie this November $5.99/8 oz wheel that we could open the mountain of navian foods, please consider the and December! presents under the tree, almost cer- recipes here. Cardamom Bread Hvite Notter (Cookies) Lefse Risengryn (Rice Porridge) Mom makes this Christmas bread Hvite Notter means White Nuts My cousin, Rachel Faldet, and I Ingredients: every year. She got the recipe from in Norwegian. Every cookie assort- often make lefse with our daugh- 1 1/2 c. white rice her mother, Pearl Jacobson who ment at Christmas needs some ters during the holidays. We use 4 c. milk was raised in Lac Qui Parle County Hvite Notter! Grandma didn’t use a Ida Sacquitne’s recipe, popularized ½ tsp. salt in Minnesota. Mom used to buy food processor, but it works great in Decorah when Ida presented ½ c. sweet cream, scalded whole cardamom and crush it under to make this dough. Pulse the nuts, lefse-making at the Smithsonian in 1 Tbsp. sugar the handle of one of her big knives. then process until fine. Cut the but- Washington DC. Like making bread, 1 almond Now she uses ground, but I still ter into the processor, then process or fresh mozzarella, there are some like the various sizes and the little until smooth. Pulse in liquids, then things about making lefse that are Directions: crunch of using the whole spice. pulse in flour until dough ball begins best learned from someone who Wash rice well. Scald milk, add rice to form. already knows how to make it. If and salt. Cook in a double boiler Ingredients: until done, adding more milk if por- 1 c. milk Ingredients: you have never made lefse before, try to find someone to help you ridge gets too thick. When rice is 1/3 c. sugar ½ lb. butter (1 cup) done, add cream and sugar and the ½ c. shortening (add to hot milk) 1/3 c. powdered sugar the first time, so you can avoid frustration. It’s the type of thing almond. Serve hot with sugar, cin- 2 eggs 1 tsp. vanilla namon, and a bit of melted butter. 1 ½ pkg. dried yeast, dissolved in 1 Tbsp. water that works best with two people anyway. Everyone should wait to begin until lukewarm milk 2 c. flour all are served and it’s not fair to 1 tsp. salt 1 c. chopped pecans Ingredients: search for the almond! 6 cardamom seeds, crushed Directions: 5 c. well-packed, riced Idaho Rus- Some raisins Cream butter and sugar together, set potatoes Norwegian Fruit Soup Directions: then add the rest of the ingredients. ½ c. margarine or butter 3 Tbsp. powdered sugar (Sot Suppe- Sweet Soup) Mix together and add enough flour Refrigerate dough for one hour. Roll Soak 1 c. pearl tapioca in 3 c. water for soft dough (approx. 6 cups). in palm of hand to the size of a date. 2 c. flour 1 tsp. salt in a huge pan overnight. The next Let rise until light. Divide to make 2 Bake at 325 for 15-20 minutes. Roll day, in the same water, cook on low loaves. Make each into a braid. Let in powdered sugar while warm. Let Directions: until the tapioca becomes clear. rise again. Bake in hot oven (375- cool. Roll in powdered sugar again. Boil, then mash and rice potatoes. Also, cut up dried fruit of your 400 degrees F.) for 35 minutes or Add margarine or butter while pota- choice: apricots, pears, peaches, until golden brown. Can drizzle with toes are still warm. Cool to room raisins, and soak overnight, just simple powdered sugar frosting. temp. Add powdered sugar, flour covered in water. and salt. Mix with hands and knead Combine soaked fruit with 1 can well. Make balls with approximately frozen apple juice concentrate and 1 1/3 c. dough. Press by hand, then roll can orange juice concentrate, 2 cans on flour-covered canvas. Use a cov- purple plums with juice, the cooked ered rolling pin. A grooved rolling tapioca, 12 cloves and 7 cinnamon pin can be used for the last roll. Pick sticks. Simmer on low for 3 hours. A up with a lefse stick. Bake on 400 crockpot works well for this. degree lefse griddle. Bake a minute or two, then turn. Cool between towels. Store in plastic bags. Page 8 The Scoop • HOLIDAY 2009 LOCAL MUSICIANS The Co-op is a great place to showcase musical talent. Oftentimes we are in need of local musicians to perform at Co-op events - such as First Fridays each month and special Saturday events. If you are interested in donating your time and talents to the Co-op and the greater Decorah commu- nity, please contact Nate Furler at [email protected] or call 563-382-4666. as good as gold - solid gold Working-Member benefits apply. by: josie noecker, pet food buyer Breaking out from the world of I will also be featuring weekly writ- ‘Tis the Season - for baking! chocolate and into the realm of ings in the Comm Post about basic by: carl haakenstad, bulk buyer pet food, I have been asked to be pet nutrition and providing more As you read this, most likely the ses, raw honey, almond and va- Oneota Co-op’s new pet food buyer. information on the brands and air outside is chilly and the holiday nilla extract. We also have quality, Due to many requests and ques- foods in general. Do not fear, the season is rapidly approaching. I value-priced, bulk herbs and spices. tions as to why we discontinued pet chocolate column is here to stay! don’t want to worry you, but do From cinnamon to anise and car- food, Michelle and I put our heads If you have not signed up for the you know what that means? It’s damom pods, you can find it in the together to bring in a variety of Comm Post, you are welcome to do time to get out your baking sheets, bulk herb and spice section. quality pet foods for you to choose so at the customer service desk. It rolling pins, and cookie cutters to This year, shake up the family from. Currently the brands we will comes out once a week and is filled bake up a storm. As winter slowly traditions, or start your own by carry are the canned Spot’s Stew with oodles of information. sets in, it’s the perfect time to enjoy trying something different. Bake for dogs and cats from Halo. Also in If you have any requests for other cookies, pies, or whole grain breads up a hearty loaf of Pumpernickel the line-up is the Organix line from brands of pet food or pet treats, fresh from the oven. The holiday Rye bread using Bob’s Red Mill’s Castor and Pollux featuring dry dog feel free to fill out a product re- season is also the time of year for Pumpernickel Rye Meal. (look for and cat food. We are also excited quest slip at the customer service families to gather in the kitchen a Pumpernickel Rye bread recipe to bring in some quality dry foods desk. I’ll do my best to cater to and continue the culinary traditions coming soon to the bulk counter). from Solid Gold! For you cat lovers everyone’s needs, but please be pa- they have passed on for genera- Or try using honey or agave nectar out there, my mascot of pet food, tient as it might take a little while to tions. to sweeten your holiday cookies Bella Mae, absolutely loves the get every thing in. Also remember Baking and cooking traditions are and pastries. Agave nectar is a Indigo Moon cat food. This dry food you are still able to special order all as different as the families they great sweetener if someone in your is high in protein, low in carbs, and kinds of pet food, supplements, and come from. But, no matter what family is diabetic. It has a low glyce- gluten and grain free so it resem- cat litter. Simply ask about placing you are making, good food always mic index, and thus does not cause bles the nutritional requirements your special order at the customer starts with quality ingredients. The a quick rise in blood sugar like some that a cat would have on a natural/ service desk. Oneota Co-op bulk department is other sweeteners. So fret not, holi- raw diet. the perfect place to find quality day sweets might not be off-limits ingredients at a reasonable price. after all. Holiday shopping in the We offer the basics like white and Whatever your family tradition, re- whole wheat flours, brown, white, member the most important part of and raw sugar, and a variety of oats the holidays is the time spent with bulk department? you bet! and other grain flours. We also family and friends. Make memories by: carl haakenstad, bulk buyer offer specialty ingredients such as to last a lifetime. barley or brown rice flours, molas- If practical gifts are more your Maybe you’ve got a secret recipe style, there are plenty of ways you that you just can’t part with. Mom- can shop for people on your list ma Haakenstad’s Chocolate Chip in the Co-op’s bulk section. For Cookies or Grandma’s Five-Alarm Grocery Department reset that friend with a sweet tooth, Chili? Layer decorative jars with the by: niki mosier, grocery buyer bring an attractive jar or container dry ingredients for your favorite to the bulk department and fill it secret recipe and then use a piece As you may have noticed things in the grocery section here at the Co- with decadent Chocolate Covered of ribbon to attach the instructions op have moved around a bit. On October 11th, a team from the National Cherries or Dark Chocolate Covered and wet ingredient measurements Co-op Grocers Association joined grocery manager Michelle Campe and Almonds and Espresso Beans. For to the jar (but not the full recipe - stocker Carrie Welper, to reset the grocery department. They worked your gourmet relative - purchase wink wink). A special one-of-a-kind diligently from about four in the afternoon on Monday until about six in some bulk organic olive oil or gift and the recipe still stays locked the morning on Tuesday. Some items were discontinued to make space vinegar and infuse it with fresh or away in Grandma’s recipe vault. for new items. If something was discontinued that you really like, feel dried herbs. The coffee-lover in With so many delectable products free to ask about special ordering that item! Don’t hesitate to ask a staff your family would surely appreci- throughout the bulk department, member if you can’t find something, we’re even still trying to figure out ate a pound of organic, fair-trade the inventive gift-giver can easily where everything is now. Check back frequently as we will be adding coffee and complimented with a du- design personalized gift ideas that new things to the grocery shelves. rable French-press or Oneota Co-op are fun, affordable, and one-of-a- travel mug. kind. Specializing in sustainable residential and light commercial construction

David J. Wadsworth • 563 419-0390 [email protected] www.wadsworthconstruction.com The Scoop • HOLIDAY 2009 Page 9 A vegetarian Alternative to the holiday bird by: niki mosier, grocery buyer No matter what type of holiday has become a favorite in my family, event you will attend this season, even requested by those strict meat Making my list & gonna find out who’s naughty there is bound to be a vegetarian eaters, is my Uncle Tom’s Almost and nice - and give them all or two in the crowd. The Co-op has Famous Tofu Turkey and Stuffing. OCC gift cards! endless options sure to please any It serves sixteen people and you checking it twice vegetarian or vegan you need to find all the ingredients at the Co-op. • Margret’s favorite librarian cook for. Come on in and wander Don’t be intimated by the recipe, • Freddie’s Secret Santa And just think -these gift cards around, you will be surprised at it’s actually really easy. You can even • Ingrid’s favorite choir director can be redeemed at any what you will find. One recipe that make your own “drumsticks.” • Olivia’s afternoon babysitter NCGA Co-operative! • Kurt’s coworkers Uncle Tom’s Almost Famous • Our postman Jon • Pastor Mau Tofu Turkey and Stuffing Faux Turkey: 5 pounds of firm tofu 1 pound of firm tofu - for the drumsticks - optional Homemade Poultry Seasoning - makes ½ cup ¼ cup sage 2 tablespoons each - marjoram, thyme and savory or rosemary 1 tablespoon celery seed 1 tablespoon pepper Stuffing - makes 5 cups 2 tablespoons toasted sesame oil 1 large onion, chopped fine 1 1/3 cup celery, diced (about 4 stalks) 1 cup mushrooms, finely chopped 3 to 4 cloves garlic, minced COMM POST 1 tablespoon homemade poultry seasoning salt and pepper to taste To sign up for weekly Oneota Co-op e-mails 1/4 cup soy sauce or tamari containing news, events, sales, and the deli menu, 4 cups whole wheat bread cubed please e-mail a request to Basting mixture: [email protected] 1/2 cup toasted sesame oil 1/4 to 1/3 cup soy sauce or tamari Directions: Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a 12” colander with wet cheesecloth overlapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours. When time is up, start the stuffing. Saute the onions, celery and mush- rooms in the 2 tablespoons sesame oil. When soft, add the garlic and all the rest of the stuffing ingredients, except bread cubes, mixing well. Stir and cook for 5 minutes. Add bread cubes and mix well. Remove tofu from fridge and take off weight, plate and top of cheese- cloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of The “turkey” to achieve a more oval shape. If desired at this point, you may mold drumsticks out of one pound of tofu, and place on each side of the Fall Classes Nov. 2nd - Dec. 19th turkey. Winter Classes Jan. 4th - Feb 27th Mix up the basting mixture and baste tofu turkey with half of it. Cover YogaStudio the turkey with foil, and bake at 400 degrees for about 1 hour. Remove foil, baste with all the remaining mixture except for a few Beginning classes: Mondays & Fridays 9:15 - 10:45Call a.m for. information about registration tablespoons and return to oven for 1 hour more, or until the turkey is Continuing classes: golden. Remove from oven and use rest of the basting mix. Using at Wednesdays 9:15 - 10:45 a.m. Saturdays 8:30 - 10:00 a.m. least 2 large spatulas, move to a large plate. Serve with the gravy of your 306 W. Water Street • Decorah • 419-2329 IYENGAR YOGA For more information call choice, if you wish, and cranberry sauce. Garnish with fresh parsley or with Marybeth Gallant Marybeth at 563-419-2329 sage. Free Hot Water Use hot water? Solar water heaters, heat water using the energy of the sun. Of all the renewable energy options open to us, the technology of solar water heating is the most mature and will quickly pay for itself over and over. Good for your planet, good for your pocket book.

Call to learn more about active solar DHW and space heating for commercial and Twin residential, passive solar building and design. Oak Site Assessment Energy SOLutions Brandon Schmidt Servicing the Tri-State Area 563-387-0000 Page 10 The Scoop • HOLIDAY 2009

warm. Don’t forget the ultimate cold bubbly, with a light effervescence. weather wine, Petite Sirah. I sug- But to my mind, Moscato di’Asti holiday wines gest Huntington Petite Syrah. Deep, holds the place of honor at holiday by: barrett kepfield, wine & beer buyer thick, inky and dark, its huge flavor gatherings as a post-dinner dessert “Ding-Dong,” the doorbell chimes, ally, there are also wines that tend chases away the grayest skies. For or to be drunk on its own. Sweet and you smile smugly to yourself. For to match the changing weather Whites, delicate summer Sauvignon and tingling, it enlivens any gather- the third year in a row, the relatives and food selections. While Pinot Blancs give way to stronger bodied ing. New this year is Villa Jolanda’s have arrived early for Thanksgiv- Noirs are perfect for Thanksgiving, Chardonnays such as the Organic Moscato Rosé--look for its pale red ing, but this year you have not been the colder weather of these later Vintners, or try delicious Maroutte color and unique bottle. In addition, caught off guard. The table looks months invokes images of thick Organic Chard, a French organic. If look for the small bottles of Nievole perfect, except....THE WINE! Now, soups, hearty chilis, and various you are feeling in a bit of a Chardon- (Italian for cloud, with its shrouded disaster looms and you can hear other heavier meaty, chill chasing nay rut, pick up some crisp, peachy sun on the label hinting at its light, Aunt Mildred’s complaints running dishes. Cabernet Sauvignon is the Viognier from Cono Sur (a wonderful airy qualities). This is Moscato at its through your mind. Quickly, you run royal wine to serve. Its heavy tan- environmentally conscious-carbon best, with melon, nectarine, and to your mini wine stash in the pan- nins and dark plum blackberry taste neutral vineyard in California). Don’t honeysuckle blossom hints, plus its try, and yes, there is some Beaujolais are not intimidated by beef and overlook Reislings either, which are slim size makes it a perfect stock- Nouveau from the Co-op wine tast- other strong red meats, and the Co- among the most versatile wines. If ing stuffer. Fine wines make excel- ing event on the 19th, which will go op offers several excellent choices. hot curries are your winter cure, pair lent presents - “don’t whine about perfectly with turkey. Also hidden is Concannon Cab is a best seller at them with Kung Fu Girl or Clean Slate Christmas shopping, give wine in- that lovely bottle of Organic Vint- an excellent price and also look for Reisling, whose light sweetness will stead.” This year, think about giving ners Pinot Noir, another light bod- Cartilage and Brown’s Cabernet, a offset the spicy bite. A diverse wine, green. There are numerous organic/ ied, low tannin red that will go well personal favorite. In addition, look Reislings also have lesser known, sustainable agriculture wines on with all your menu choices. A bottle for the big wooden barrel with drier varieties that go with many dif- our shelves. Wineries such as Oko, of Organic Vintners Chardonnay is Calcu wine from Chile. A blend of ferent dishes. Look for Furst Reisling Releaf and Fair Hills have excellent also on the shelf, with its lovely but- Cabernet, Carmenere and Cabernet from Alsace, its mineral taste and farming practices and also have tery taste that will compliment the Franc (a juicy relative of Cabernet dryness makes it a perfect Thanks- strong social commitments to their mashed potatoes and cranberry. An Sauvignon), it has a bold body and giving choice. workers and communities. When organic Thanksgiving it will be, and lovely dark berry lingering finish that The holidays of Thanksgiving, you give Green, you give twice. triumphantly you notice there are positively delights the tastebuds. Christmas, and New Years are times Finally, as you sit back in your chair backup bottles of Five Rivers Pinot For those spicy chilis, go with a spicy for celebration and gatherings, and exhausted after the last guest has and Chard that Barrett recommend- wine to match--Syrah. Smoky and often call for something out of the left, remember that the day after ed to you just the other day. peppery, Stump Jump Shiraz (the ordinary and special to drink. Spar- Thanksgiving is Oneota’s member Just as people eat produce season- Aussie pronunciation) will keep you kling wines come to mind. Cava from sale. All wine and beer is discounted- Spain and Prosecco from Italy are -the perfect chance to restock your cupboard or get that gift shopping Betsy’s twist on the holiday standards done. by: betsy peirce, produce manager I am a person who likes tradition, kon gold potatoes- slightly sweet but I am also a foodie. So when and really creamy. • Yams & local sweet potatoes bagas, turnips it comes time to preparing a holi- • Add some grated orange zest, • Local Squash- delicate, sweet Finally, here are a few recipes for day meal, I like to include the “old and local apples to your cranberry dumpling, acorn, butternut, spa- some fun renditions. The cranberry standards” with a special twist. relish. ghetti, sunshine, kabocha, more- relish is one of the best I have had. And since my husband is a gardener • Stuff your turkey with leeks, gold , pie pumpkins and more! It sounds fancy, but the flavor is extraordinaire , we inevitably have garlic, carrots, celery root, fresh • Fennel bulbs unsurpassed with turkey and it’s many of our own vegetables on the rosemary and parsley. Then puree • Local Brussels sprouts well worth the effort. The stuffing table. all the veggies in with your gravy. • Spring salad mix was my grandmother’s recipe and is Some holiday suggestions for It may sound strange, but it is re- • Fresh baby spinach still my favorite comfort food. The twists on the familiar: ally flavorful. • Fresh cranberries squash recipe got rave reviews on • Cook some celeriac (AKA celery • Add local apples to your stuffing. • Local apples- Regent, Connell red, epicurious.com, which by the way root) in with your potatoes for a The sweet and salty mixture is Cortland, Haralson is a great internet source for fun more flavorful mash. (or rutaba- yummy. • Swiss chard and kale. recipes. gas) • Roast yams with a slight maple • Local leeks Happy holiday cooking! • Leave the skins on your potatoes drizzle and add local apples or • Local celery root, parsnips, ruta- when you mash them- it really ups cranberries while it’s roasting. the nutrition! • Mash your squash with some lem- • Roast some garlic and then toss on juice, butter and fresh grated Cookin’ with betsy - that into your mashed potatoes ginger. It is really delicious. with some sour cream, salt and Delicaata Squash pepper. Below is a list of items we will with Rosemary, Sage, and Cider Glaze • Use a new kind of potato for your carry for the holiday meal: mashed potatoes- Red Adiron- • Local Potatoes- Reddahle, red and Ingredients: dacks for pink mashed potatoes, blue Adirondack, Yukon gold, rus- 2 medium delicata squash (about 2 pounds) or other firm winter squash or Blue Adirondacks for purple set, fingerlings, new red 3 tablespoons unsalted butter hued mashed potatoes, or use Yu- • Green beans 1/4 cup very coarsely chopped fresh sage 1 tablespoon coarsely chopped fresh rosemary 1 1/2 cups fresh unfiltered apple cider or juice LOCAL ARTISTS 1 cup water Looking for someplace public to exhibit your work? 2 teaspoons sherry vinegar What about at the Co-op? 1 teaspoon salt Freshly ground black pepper Contact Nate Furler at [email protected] Directions: or 563-382-4666 if you are interested in becoming an 1. Squash. If using delicata squash, peel it with a vegetable peeler, cut artist-on-rotation at the Co-op! it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef’s knife, seeded, cut bŝŵĞƐƚŽŶĞ ĂŶĚ ŚŝƐƚŽƌŝĐ ďƌŝĐŬ ĐŽŶƐƚƌƵĐƚŝŽŶ into 1-inch wedges, then sliced 1/2-inch thick. 2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Oneota Masonry Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. dƵĐŬͲƉŽŝŶƚŝŶŐ 8ŝƌĞƉůĂĐĞƐ Cooking the herbs in butter mellows their flavor and improves their 8ŽƵŶĚĂƚŝŽŶƐ ĞƚĂŝŶŝŶŐ ǁĂůůƐ texture. 3. Cooking the squash. Add the squash to the skillet, then the apple ‡ŝůůĂƌƐ ‡ĂǀĞƌƐ cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the ‰ƵĂůŝƚLJ ŶĞǁ Žƌ ƌĞƐƚŽƌĂƚŝŽŶ ǁŽƌŬ squash is tender, 20 to 30 minutes. Taste and season with pepper and ĨŽƌ Ă ĨĂŝƌ ƉƌŝĐĞ͘ additional salt, if needed. Ăůů XŽŚŶ `ůŽƐƚĞƌďŽĞƌ Ăƚ ϱϲϯͲϯϴϮͲϯϳϱϮ continued on next page The Scoop • HOLIDAY 2009 Page 11

NEW - Vegan Chicky Wrap Check out the Deli grab-n-go cooler for new dips, spreads, entrees, sand- wiches, and salads that we are adding to the menu! Including the NEW Vegan Chicky Wrap - chickpeas in a savory almond-tarragon dressing, Oneota Deli wrapped in an organic whole wheat tortilla! Olive Bar Olives are a simple and elegant addition to any holiday appetizer setup! Fresh. Organic. Local. Choose from more than 12 different types and mixes, or make a mix of your own! Sold by weight the olive bar is located next to the cheese case across from the Deli counter. American Holiday Panino Holiday Catering Menu It’s back! The American Holiday Panino is back on the grilled sandwich rotation in the Deli. Juicy Applegate sliced turkey, lingonberry preserves, Hors d’oeuvres cream cheese, cheddar cheese grilled up on sourdough bread. Spiced nuts (fancy mixed nuts, seasoned and roasted in house) $12.99/lb. Nate’s Cheesecakes and Sheetcakes Chex mix, (organic) $8.99/lb. These delightful treats finish off any holiday menu splendidly. Made right Hot spinach-artichoke dip (9”x13’’ pan) $38 here in the Oneota Deli from the freshest ingredients. Choose from a variety of flavors to impress your family and friends. Can’t decide which? Brie en croute with caramel and walnuts 12” tray $35 Stop by and try the cakes available in our Deli grab-n-go cooler. Bloody Mary shrimp cocktail (Alaskan black tiger shrimp) market price Smoked Salmon and Goat cheese crustini (wild caught) Welcome to the deli team 12”- $50 16”- $70 Swedish meatballs in gravy (grass fed, local meat) $48/pan Welcome, TJ Casper to the Oneota Caramel Apple dip 12”- $35 16”- $45 Deli! TJ is originally from Elkader, Iowa. Entrees & Sides Most recently he worked as a manager Mashed potatoes (organic) 9x13 pan $40 at the Buckhorn Grill and Pub in Prairie Gravy (organic, gluten free) $3.99/lb. du Chien, Wisconsin. TJ developed his Candied yams (organic) 9x13 pan $40 kitchen skills at an early age, helping his mother to prepare meals for his Homemade Cranberry preserves $7.99/lb. large family. TJ now enjoys cooking Herbal stuffing (organic) 9x13 pan $40 for his wife, son, and baby on the way. Pies & Cakes TJ has successfully taken over pro- Pumpkin pie 10”- $32 duction of Nate’s cakes and cheese- cakes, as well as fulfilling catering or- Pecan pie 10”- $32 ders and filling in where needed in the Candycane cheesecake $39 Oneota Deli. Next time you stop by for a piece of Nate’s cheesecake from Spiced Pumpkin cheesecake $39 the Deli cooler, you’ll know who was responsible for your delicious treat! Pecan Pie cheesecake $44 NOTE: Grandmas Stuffing • Thanksgiving catering orders will need to be picked up no later Ingredients: than 7:00 pm Wednesday, November 25th. 12-13 cups cubed dry bread (whole grain, corn, or gluten free) • Christmas Eve, Thursday, December 24th, catering orders will 1 c butter, melted need to be picked up no later than 3:00 pm. 2 c onion, diced 2 c celery, chopped Please make sure to place your order for 8-10 oz fresh mushrooms, sliced Holiday Catering selections no later than 5 days prior ¼ c parsley finely chopped Saute vegetables in butter until soft to your pickup! Thank you! Add seasonings: 1 t poultry seasoning 1 ½ t salt 1 ½ t sage 1 t thyme ½ t pepper ½ t marjoram Directions: Mix bread cubes with all the melted butter and sautéed herbed veggies in a large bowl. Beat two eggs and fold into the mixture. Add 3 ½ - 4 ½ c chicken or vegetable broth until bread is entirely moist. Transfer to but- tered baking dish(es) Bake in oven at 350 45 min to I hour.

Cranberry Sauce with Pinot Noir Bon Appétit | November 1997 Ginger, curry powder and Chinese five-spice powder turn up in this north- Holiday Shopping at the Co-op western version of a classic holiday relish. by: gretchen schempp, books & gifts buyer Ingredients: We all know that the Co-op is great place to shop for all the holiday fixings 1 tablespoon vegetable oil but, we are also a great place to pick up unique gifts for the season. 2 cups cranberries (about 8 ounces) In our gift section and all around the store you can find local, fair trade and 1 tablespoon minced fresh ginger sustainable gifts. We have a large handful of local artists who bring items to 2 cups Pinot Noir or other dry red wine the coop that they have hand-crafted themselves. Look for children’s toys, 1 1/2 cups sugar books, cd’s, earrings and t-shirts by these local folks. 3 tablespoons chopped crystallized ginger We just got a new batch of colorful fair trade market baskets from Ananse 1 teaspoon curry powder Village. These make great gifts alone or fill one up with themed ingredients Large pinch of Chinese five-spice powder for a delicious meal! Fair trade Andes Gifts are here too. We have carried their colorful and Directions: warm wool goods for many years now. Look for new styles in arm-warmers, Heat oil in large saucepan over medium-high heat. Add cranberries and hats, leg-warmers, socks and scarves. fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add In our body care section we have many items to nurture and treat one- wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 min- self. Bag up some bath salts from our bulk section, custom scent them with utes. Add crystallized ginger, curry powder and five-spice powder. Sea- some essential oils and mix up a homemade gift that anyone would love on son with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve a cold winter night! sauce cold or, if desired, rewarm over low heat, stirring often. Page 12 The Scoop • HOLIDAY 2009 Options abound at Oneota Co-op for gluten intolerant by: niki mosier, grocery buyer Gluten intolerance includes all When you want to reach for a Classic Gluten-Free Bread Stuffing kinds of sensitivities to gluten. Less snack, check out the great gluten- with Crisp Sage Dressing than one percent of the population free options in the chip and cracker Serves 10-12 has been diagnosed with Celiac’s aisle. Including the always popular Ingredients disease, but at least 15% or 1 in 7 NutThins, grab a box or bag and 4 cups gluten-free bread, cut into little cubes and lightly toasted Americans experience some form take it along to your next family 6 tablespoons unsalted butter or margarine, of gluten intolerance. Symptoms gathering or work holiday party. divided into 4 and 2 tablespoon chunks are most often gastro-intestinal but Odds are that there will be some- 1 cup quarter-inch diced onion can also be more serious, affecting one there with gluten sensitivity 1 cup quarter-inch diced celery the immune system. Luckily most so you might even make their day. 1/3 cup quarter-inch diced carrot people find relief by reducing or There are also Glutino gluten-free 16 large fresh sage leaves eliminating gluten from their diet, pretzels in many varieties. 1/8 teaspoon fresh grated nutmeg often seeing results in just a few If you have house guests over the 1 pinch dried thyme leaves weeks. holidays with gluten intolerance, ½- ¾ teaspoon coarse salt Chances are you will be cook- check out our canned soups for 24 grinds of fresh black pepper - to taste ing or dining with someone who quick lunch or dinner ideas. If you 3/4 – 1 cup broth (gluten-free vegetable or chicken) experiences gluten intolerance this can’t imagine life without bread, holiday season. Whether you are in our freezer section look for the Directions curious about the taste or have no Food for Life brand gluten-free 1. Put the bread cubes into a mixing bowl. Melt 4 tablespoons butter in a other choice, gluten-free foods can breads. If you want to dig deeper, small skillet. Saute the onion, celery, and carrot until tender. Then lightly be a great addition to your menu. there are many gluten-free meal mix in the vegetables with the bread. Here at the Co-op we are continu- ideas in our cookbook selection. 2. Using the same skillet, melt the remaining 2 tablespoons of butter. ally trying to increase our gluten If there is something you have in Toss in the sage leaves. Over medium heat, brown the butter. The butter free options throughout the store. mind or just have a question but will be ready when it has a nutty smell and the sage leaves begin to crisp Just look for the yellow labels over are not quite sure where to look, and brown. Remove the sage leaves and place them on a paper towel to shelf tags to quickly find all of our just stop in and ask. Here are a few drain. gluten-free products. In the grocery highly recommended recipes to 3. Pour the brown butter over the bread mixture. Chop the sage leaves section you will find Bob’s Redmill help you out over the holidays if you and lightly mix in with the bread and vegetables. Season with nutmeg, Gluten-free pancake, cookie, bread find yourself cooking for someone thyme leaves, salt and pepper. Use just enough broth to moisten the and cornbread mixes. We also have with a gluten-intolerance. stuffing. If you stuff it inside the bird, leave the mixture on the dry side. Gluten-Free Pantry, Namaste and For a separate baked dish, make it a bit moister. 123 Gluten Free. From Domata we Recipes taken from 4. Transfer stuffing to an ovenproof casserole and bake at 350 degrees have five pound bags of gluten free “The Glute Free Bible” until brown on top. flour for all of your favorite baking by: Jax Peters Lowell recipes! “Give Thanks” Gluten-Free Gravy Makes about 2 cups Taste of the hOlidays 2009 - Ingredients 4 tablespoons hot turkey drippings 4 tablespoons cornstarch a Full heart & a full stomach 2 cups Gluten-Free turkey or chicken broth Salt and pepper to taste The Oneota Community Food Cooperative hosted the first annual Taste of the Holidays on Thursday, November 5th. The Co-op raised nearly $2,400 Directions which will be split equally between the four local food pantries - Decorah 1. Wisk together drippings and cornstarch. Gradually add broth, stirring Lutheran, First Lutheran, Greater Area Pantry, and Northeast Iowa Com- constantly over medium-high heat until smooth and simmering. munity Action. The majority of the food supplied for the event was donated 2. Season to taste with salt and pepper. by the Oneota Co-op. Appetizers, wine samples, and a full holiday meal of turkey, ham, stuffing, mashed potatoes, gravy, salad, Waving Grains Potato Rolls, and dessert were enjoyed by all. Local musicians Nori Hadley, Kayla Bergraff, and Nicole James provided a wonderful ambiance to make the evening even more enjoyable for the nearly 200 attendees. Special thanks to McCaffrey’s Dolce Vita for supplying bread for stuffing. Our thanks also goes out to the Decorah community for helping to make this event such a smashing success. Your contributions will help local fami- lies have a much more enjoyable holiday season.