Reader A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI VOLUME 42 • ISSUE 2 • FEBRUARY 2015 2000 calories 1500 calories 1000 calories 500 calories

SPECIAL STORE HOURS IN THIS ISSUE: Unionization Effort News; Sunday, March 1st: closing at 7:00pm Resurgence of Local Food Co-ops; Beets; for our Annual Staff Party Bulk Price Comparisons; and MORE! PAID PRSRT STD PRSRT U.S. POSTAGE POSTAGE U.S. MADISON, WI MADISON, PERMIT NO. 1723 NO. PERMIT 1457 E. Washington Ave • Madison, WI 53704 Ave 1457 E. Washington MATERIAL POSTMASTER: DATED CHANGE SERVICE REQUESTED CHANGE SERVICE WILLY STREET CO-OP

Cast Iron MISSION STATEMENT Cookware The Williamson Street Grocery On Sale!Thru 3/15 Co-op is an economically and Reader environmentally sustainable, coop- eratively owned grocery business Published monthly by Willy Street Co-op that serves the needs of its Owners 1221 Williamson Street, Madison, WI 53703, 608-251-6776 and employees. We are a cor- 6825 University Ave Middleton, WI 53562, 608 284-7800 nerstone of a vibrant community EDITOR & LAYOUT: Liz Wermcrantz ADVERTISING in south-central Wisconsin that : Liz Wermcrantz provides fairly priced goods and COVER DESIGN: Hallie Zillman-Bouche services while supporting local Hardware Center SALE FLYER DESIGN: Hallie Zillman-Bouche and organic suppliers. GRAPHICS: Hallie Zillman-Bouche 1398 Williamson St. 257-1630 PROOFREADER: Valerie Secaur RECIPE SELECTION: Serenity Voss WILLY STREET CO-OP SALE FLYER LAYOUT: Liz Wermcrantz BOARD OF DIRECTORS Healing Foot PRINTING: Wingra Printing Group Holly Fearing, President The Willy Street Co-op Reader is the monthly communications link among the Courtney Berner, Vice President Reflexology Co-op Board, staff and Owners. It provides information about the Co-op’s services Rick Bernstein Stress Reduction, Relaxation, and business as well as about cooking, nutrition, health, sustainable agriculture and Dawn Matlak and a step towards Wellness more. Views and opinions expressed in the Reader do not necessarily represent those Mike Martez Johnson of the Co-op’s Directors, staff or Ownership. Acceptance of advertising does not indi- Holly Bender Kirsten van Gelder, M.A., R.N. cate endorsement of the product or service offered. Articles are presented for informa- Miguel Zamora Mike Engel 1321 E. Mifflin St., Suite 100 tion purposes only. Before taking action, you should always consult a professional for Daniel Ramos Haaz Madison, WI 53703 advice. Articles may be reprinted with permission from the editor. SUBMISSIONS BOARD CONTACT INFO: www.healingfootreflexology.com All advertising submissions must be reserved and arranged with the editor by the [email protected] 10th of the month previous to publication. All advertisement copy must be submit- [email protected] (includes Monday & Thurs 12:00- 5:00 ted by the 15th of the month. Submissions should be emailed to l.wermcrantz@ the GM, Executive Assistant and willystreet.coop or mailed to Willy Street Co-op according to submission require- Board Administrator) Call (608) 371-3789 ments. for an appointment CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800 BOARD MEETING SCHEDULE BUSINESS OFFICE: 608-251-0884 February 17th FAX: 608-251-3121 March 17th SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450 April 21st GENERAL E-MAIL: [email protected] May 19th GENERAL MANAGER: [email protected] June 16th EDITOR: [email protected] July 21st PREORDERS: EAST: [email protected]; WEST: ws.preorders@ August 18th (All regular meetings are held at the willystreet.coop Central Office, 1457 E. Washington Ave, WEBSITE: www.willystreet.coop unless otherwise noted. All meetings begin at BOARD E-MAIL: [email protected] 6:30pm.)

STORE HOURS: 7:30am to 9:30pm, every day East Juice Bar: 7:30am to 6:00pm; West Juice Bar: M-F: 7:30am-7:00pm & Sat-Sun: 7:30am-6:00pm. Deli: 7:30am to 9:00pm Seafood Center–East and West: Monday–Saturday, 8:00am to 8:00pm; Sunday, 8:00am to 6:00pm. SPECIAL STORE HOURS Sunday, March 1st: closing at 7:00pm for our Annual Staff Party

IN THIS ISSUE

3 Customer Comments 8-9 Resurgence of Local 19 Beets Food Co-ops 4 The Unionization Effort 20 Share Your Love of & More 10 Bulk Price Comparison Community—Join us in the Big Share 4-5 Interview with Board 13-15 SPECIALS PAGES Member Mike Martez 21-25 Food Shame

17 New Products Johnson 26-27 Recipes and Drink 18 What is Healthy? 5-7 Community Room Recommendations Calendar

2 Willy Street Co-op Reader, febrUARY 2015 CUSTOMER COMMENTS

they are not pasture-raised, and they appreciate that many of our Own- me without any added sugars. I was Write Us! are not local. If you have any more ers and patrons are responsible pet so pleasantly surprised! Thank you We welcome your comments questions feel free to contact me here owners, yet we also need to account SO much, Willy Street West for be- and give each one attention at the store and I would be happy to for the possibility of unexpected or ing awesome!! and serious consideration. talk to you. Thanks, Jeremy Johnson, uncontrollable circumstances that A: Thank you for your kind Send them to customer.com- Meat Manager–West may occur when a pet is unattended. words. We pride ourselves on being a [email protected] or fill Animal shelters and handlers recom- full service meat department, with our out a Customer Comment form CHICKEN AT NIGHT mend this policy as well, citing agita- main focus being customer service. I in the Owner Resources area. Q: Please keep chicken on hot tion from other people or animals and am glad we were able to accommo- Each month a small selection is bar later in evening past 6pm. I pets getting loose or stolen as reason date your request that day, there may printed in the Reader. The rest have stopped here many times on for concern. If you wish to bring your be times that that might not be pos- can be found in the commons Sunday and the chicken is always pet with you on future errands to the sible, but with 24 hours notice we can or in the binder near Customer gone. Thank you. Co-op, you may consider bringing an- do just about anything. If you ever Service. Thank you! A: Thanks for writing in. We other person with you, who can stay want a sausage made just call and have to watch costs closely on our with the pet while you shop. -Kirsten we will be happy to make it, and the hot bars to maintain the price, so we Moore, Director of Cooperative butcher who helped you, her name is run those more expensive items out Services Anna, and she is awesome. Thanks, BETTER CHICKEN and restock conservatively to control Jeremy Johnson, Meat Manager– Q: I’ve just watched a video loss. Sorry that you were frustrated in BPA LIST West that makes me wonder about the your effort to buy chicken off our bar; Q: You have a BPA Checklist chicken you sell. The video is at bet- please do feel free to call ahead and here http://www.willystreet.coop/ VAPING ter-chicken.org. I know you don’t have some set aside for you. Thanks bisphenol but it says it hasn’t been Q: As always, WE LOVE OUR sell Perdue chicken, but the Bell and again for writing in. -Josh Perkins, updated since 2012. Any chance COOP! Friendly, helpful, respon- Evans website offers only the vague Prepared Foods Director you’ve got a more recent version? sive, and LOCAL! assurance that the “chickens are A: Thanks for asking. We do not What’s your policy on “vap- raised and processed in the heart of DOGS ON PREMISES have a more recent list presently. We ing” (activating E-cigarettes) in the Pennsylvania Dutch country, in Q: Today I walked my people- recently acknowledged internally that the store. I recently got yet another a modern facility, using only the lat- friendly dog to Willy Street Co-op we have a number of processes that bronchial infection after expo- est air-chilled technology.” I don’t West in order to avoid using my were developed separate from one an- sure—and the corps. will NEVER see much evidence that this chicken car and wanting to exercise both other regarding what we screen prod- tell the truth, but they are all un- is bred and raised to any standard my dog and me. I know my dog and ucts for, and we are currently working healthy. Pls. post a sign? TNX! of freedom from cruelty. Are they accept the responsibility of parking on a more comprehensive process to A: As I was looking for our smok- pastured? Allowed sunlight, fresh him outside the bicycle area by the get more frequently up-to-date infor- ing policy, which we do not have, as air, and room to flap their wings? store. (It is winter and the temps are mation for our Owners. It may take a state law dictates the policy, I noticed Are they able to enjoy life without very cold so there were no bikes or bit to get our new vendor questioning that recently the City of Madison the pain of bodies overbred for people around outside) While in the and information presentation process added E-cigarettes to the city indoor fast growth and large breast size? store, a friendly employee sought in place, but once we get a system es- smoking ban. Rest assured, due to I can’t tell. I don’t even like white me out to advise that dogs are never tablished, we hope you will see much that, you should not encounter E- meat, and I would certainly like to welcome on the premises and told more information such as BPA usage cigarette vapors inside our store. know that the chickens got to live me that I could never walk him to updated on a more regular basis. If Please let me know if I can assist a natural life and be chickens. I try the store again. Perhaps you’ve had there is a specific product that you you further. -Kirsten Moore, Director to buy as little chicken as possible some liability issues in the past with are wondering about in the meantime, of Cooperative Services because of my concerns about the a dog on your premises—I don’t please do not hesitate to ask. We ap- overbreeding done to chickens and know if that is the reason for ban- preciate the feedback, as it helps us B-A-N-A-N-A-S the ease with which reassuring- ishing dogs. Nevertheless, perhaps know that our plans to better serve Q: I just gotta say, the Co- sounding claims are made. Please the Board could come up with a you are headed in the right direction! op’s organic bananas are always on tell me how you are looking out for solution that allows customer(s) to -Kirsten Moore, Director of Coopera- point. I mean ALWAYS! When I me as a consumer, for the farmer walk a dog to the store with a desig- tive Services walk in looking for some top-notch as a producer, and for the welfare nated spot for leaving him/her while organic bananas at a decent price, I of the animals we are eating. Thank the customer is shopping. It seems GREAT CUSTOMER SERVICE know I’m about to win. This is for you. reasonable to me knowing that I Q: I called over to the meat real. Your organic banana game A: Thank you for writing to take full responsibility for my dog. I department to inquire with them is the best in the city. No doubt me about your concerns. We do our feel like your current policy dis- about having any Paleo-compliant that in moments of weakness, I’ve best to source products that are local, courages foot traffic and pedestrian Italian sausages and the woman definitely stopped in to a large humane and sustainable. We also need options and forces me to drive my that helped me (I can’t remember chain grocery store hoping to bring the product to have consistent qual- car if I want to get my dog outside her name..maybe Jess? But I’m not home some ripe organic bananas... ity and meet the volume that we need and shop at the same time. sure..) offered the most exceptional but dude, they will let you down! to satisfy our owners. We feel Bell A: Thank you for the feedback. customer service that I have had in I’m about go all 2004 Gwen Ste- & Evans meets most of these needs. Store policy of this nature is opera- a very long time and it was so re- fani here on the east side because Bell & Evans is third-party certified tional and implemented at the staff freshing as she was definitely going you got me like, “Yo! This place humane by GAP (Global Animal level. You are correct in assuming out of her way and doing something is bananas. B-A-N-A-N-A-S!” So Partnership). Here is a video about the that our policy that prohibits leaving that she didn’t need to do for me. yeah, props for all that. I’m proud Bell & Evans animal welfare stan- pets unattended outside the store or She explained that they didn’t have to be on team Willie Street Co-op. dards: http://www.bellandevans.com/ in the parking lot protects the store. any fresh sausage, but that they Cheers! content/humane-animal-welfare. Our It furthermore protects other custom- were making it this afternoon and A: Thanks for the kind words; only unfulfilled wishes with B&E is ers, and protects the pets as well. We she would love to set some aside for I’ll pass them on to staff! -Andy

Willy Street Co-op Reader, febrUARY 2015 3 GENERAL MANAGER’S REPORT BOARD REPORT The Unionization Effort and Interview with Board More Member Mike Martez Johnson

ebruary 2015 about why Owners are not being includ- ike HB: I REALLY LIKED WHAT YOU is shaping ed in this decision. In short, this is a staff Martez SAID IN YOUR CANDIDATE STATE- up to be decision. It is entirely up to the staff to John- MENT REGARDING THE IDEAL THAT F an exciting decide whether they want UFCW union son was THE CO-OP CAN “CREATE NEW month. Between representation—not the Co-op Board of M elected to the Willy LEADERS, NEW IDEAS, AND NEW the Super Bowl, Directors, not me, not management, and Co-op Board of OPPORTUNITIES.” DO YOU HAVE Wellness Wednes- not Owners. Please join me in encourag- Directors in August SOME SPECIFIC IDEAS FOR ACHIEV- day and Valentine’s ing eligible staff to vote in the upcoming by Holly 2014. Mike grew ING THIS VISION? by Anya Day, your Co-op election! Bender, up in Milwaukee, MMJ: The development of a food Firszt, is working hard to For those interested in more timely cooperative to serve the Allied Drive Board Wisconsin. Eight General provide all the nosh, updates regarding the possible unioniza- years ago, he moved neighborhood is a great example. That Member Manager cough drops and tion process, please find us on Facebook, to Madison to study area of Madison is a well-known food flowers that you where we post links to updates to our political science and desert, and food access is strained could possibly need! website as well. Occasionally, events oc- sociology. He is the Patient, Doctor further with road expansions and cur without enough turnaround between and Society Course Coordinator at construction along the Beltline and UNIONIZATION EFFORT submitting Reader articles to our editor the UW-Madison School of Medi- Verona Road. Willy Street Co-op has Many of you may be wondering and going to press. cine and Public Health. been working with a newly formed about the status of the staff decision on cooperative serving the Allied Drive whether or not to be represented by the ACCESS DISCOUNT HOLLY BENDER: HOW DID area to access affordable, healthy UFCW Local 1473 for the purposes of It’s time for Owners to renew their YOU FIRST LEARN ABOUT food by offering guidance, advice, collective bargaining. On January 14th I Access discount—please inquire at the COOPERATIVES? and expertise in collaboration with received notice from the National Labor Customer Service desk if you have any Mike Martez Johnson: My first the community around Allied Drive. Relations Board that a Willy West elec- questions/concerns. experience with cooperatives was This collaboration is not about rep- tion will take place. This vote would only Rainbow Bookstore on Gilman licating the Willy Street Co-op, but be for West staff. We received notifica- COMMUNITY Street. The store has a commitment about sharing knowledge and experi- tion on January 22nd that the National REINVESTMENT FUND to social, economic, and gender jus- ence while creating new leadership, Labor Relations Board has announced a Community Reinvestment Fund tice issues and holds forums, invites new relationships, and hopefully new vote for the Co-op’s West staff regarding applications are available as of Febru- speakers and does other things to opportunities for that neighborhood to representation by UFCW Local 1473. It ary 1 and due March 31. The Co-op’s create a space in the community for create a stable food environment. I’m will take place at Willy West on Tues- second ever Sustainability Report went important conversations and learn- always excited to find more opportu- day, February 10th, 2015, and we will before the Board in January. Stay tuned ing. I also learned about cooperatives nities like this. I also think Madison’s report the results of the election after we for that information to be shared, or visit from the Madison Community Co- new public market is an exciting learn them. willystreet.coop for more information op, which is a housing cooperative. I chance to showcase the agricultural It was my hope to have all staff about our Access discount. food co-oped at Audre Lorde Co-op, and food wealth of our city and region included in this decision. As has been the so everyone pools together funds that and I’m always happy to see farm- case throughout this process, our goal is ANNUAL MEETING & PARTY go toward food purchases and group to-table advocates expanding their to enable staff to make an informed deci- (AMP) dinners. offerings. sion and discuss with each other whether And, looking ahead to the warm days HB: WHAT IS THE FIRST CO-OP HB: YOU AND I ARE SERVING TO- or not they want union representation, of summer, mark your calendars for the YOU JOINED? which is a decision that we believe is 2015 AMP, scheduled for July 9th at GETHER ON THE BOARD’S NEWLY MMJ: Madison Community Co- CREATED INTERSECTIONALITY their right to discuss and make. Central Park! op was the first, and I was always I have also heard from a number of COMMITTEE. HOW DO YOU SEE hearing about the Willy Street Co-op. THAT WORK TRANSLATING TO Owners inquiries about the alleged ULPs EXTRA WEEKEND PARKING After college, grocery shopping (Unfair Labor Practices) filed against the We have some other exciting news OUTCOMES THAT ENHANCE THE became more important to me and COMMUNITY THAT THE CO-OP IS A Co-op by the UFCW Local 1473. At this for Eastside shoppers! Willy East shop- I decided it was about time that I time, the ULPs have not been addressed pers: if you parked in the east side of our PART OF? become an Owner. I have to admit; MMJ: I look forward to discover- by the NLRB. Many of the claims are parking lot over the weekend you may to this day I’ve never been over to unclear and we are awaiting further de- have noticed something new. We have ing our place in the diversity, equity, Willy West. That can be my New inclusion, access, and justice conver- tail from the UFCW Local 1473 and the worked out a deal with our neighbors, Year’s resolution for 2015! NLRB to help determine the specifics of ZEBRADOG, to allow Co-op customer sation that is going on in Madison, the claims. We are interested in resolving parking on the weekend during listed HB: WHAT HAVE YOU DISCOV- and also amplifying it in the appropri- the ULP claims the UFCW Local 1473 hours. So we just gained three parking ERED ABOUT THE CO-OP AFTER ate way. The Co-op has a clear role made so that we can address whatever spots on Saturday and Sunday! Thank YOUR FIRST FEW MONTHS ON to play as it relates to food access and issues there may be moving forward. In you ZEBRADOG! THE BOARD THAT YOU DIDN’T food security, and as 40-year old busi- the meantime, we are moving forward KNOW AS AN OWNER? ness, I like to think that the Co-op has with an NLRB monitored election for PANTRIES OF PLENTY (POP) MMJ: The Co-op community is resources and experience to lend to the Willy West, and will respect whatever COMMUNITY FUND a unique and passionate community conversation. The goals of the Inter- decision staff make. [At press time we We’re happy to report that the that cares deeply about the Co-op. sectionality Committee include view- received an update from the NLRB; we Pantries of Plenty (POP) Community That passion influences all levels ing the Co-op’s own policies and prac- will share updates at willystreet.coop/ Fund Drive raised over $4,000 for four of interaction and decision-making tices through this lens, and evaluating ufcw-updates.] area food pantries. Thank you for your from the Board of Directors, to Own- our role as a grocery store, but also as In addition, I’ve received questions generosity! ers, and to staff. an employer, a philanthropic entity,

4 Willy Street Co-op Reader, febrUARY 2015 and as a forum for conversation. It’s 2nd hearing conducted by the National practices (ULPs) over the past few Board is deeply committed to ensuring equally important not to co-opt other Labor Relations Board. We hope those months as conversations about the a fair workplace for everyone. If the people’s spaces, but instead to settle eligible to vote exercise that right! union have happened at all of the Co- NLRB finds merit in the claims filed, into the niche that most suits the Co- The Board absolutely supports what- op’s locations. It is one of the Board’s the incidents will be investigated and op and the desires of its Owners to ever decision staff at West make and utmost duties to ensure the Co-op remedied expeditiously. All Owners participate in solutions to inequality in will welcome the UFCW to the Co-op follows the law, and that managers should take pride in the professional- our community. The Co-op must stay community if that time comes. carry out the Board’s directive of ism and integrity of the staff of the true to its mission, but it cannot do so Meanwhile, the UFCW has alleged neutrality during this time of conver- Co-op and we will ensure that you can if it ignores inequities that face our that the Co-op engaged in unfair labor sation and information sharing. The confidently do that without hesitation. neighbors. HB: LOOKING AHEAD, WHAT IS YOUR SENSE OF THE BIGGEST Community Room Class Calendar OPPORTUNITIES AND CHALLENG- ES THAT FACE THE CO-OP IN THE Please see class descriptions for fees. Owners enrolled in the Access Discount Program receive a NEXT FEW YEARS? 10% discount. Payment is required at registration; please register by stopping at the Customer MMJ: The City and County invest- Service desk or by calling Willy West at (608) 284-7800 or Willy East at (608) 251-6776. For more ments in food access and food security information about individual activities and classes, see willystreet.coop/calendar. are a big opportunity. Willy Street Co-op can have a profound impact on Refund Policy: Unless otherwise specified in the description of the event, registration for events that connecting local suppliers and vendors Willy Street Co-op cancels will be refunded in full. Individuals who wish to cancel their registration to this effort. must contact Customer Service with 72 hours notice to receive a full refund or transfer their registra- One of the biggest challenges is tion to another class . No refunds or transfers will be granted for cancellations within 72 hours of an the competitive grocery market that event. In order to cover costs incurred, there are absolutely no exceptions to the Refund Policy. is becoming even more competitive, especially near Willy East. The Co-op must prepare for competition that caters to customers looking for some GREEN THURSDAY: Wednesday, February 11th, of the same things they can find at our INDIVIDUAL NUTRITION 6:00pm–8:00pm. Join veteran home stores. Telling the Co-op story and COMMUNITY ORCHARDS cheesemaker Linda Conroy for this CONSULTATIONS Location: Willy West appreciating what is different about a fun and inspiring series. We will make Instructor: Katy Wallace Fee: Free; no registration required cooperative model becomes even more and sample yogurt, kefir, cultured Fee: $35 for Owners; $70 for non- Thursday, February 5th, 7:00pm– important. As the Board continues to cream, and cultured butter. After Owners 8:30pm. Would you like to pick fresh assess expansion opportunities, it must transforming milk into these cultured Location: Willy East fruit in your neighborhood? Presenters ensure that expansion of the Co-op products, we will learn to transform Friday, February 13th, 11:30am– from Madison Fruits and Nuts will also expands the services the Co-op them into soft spreadable cheese. 2:45pm. discuss what it takes to implement and provides to the community at large. Participants will leave with recipes Location: Willy West run a public fruit orchard on com- and a culture to get them started at HB: I THINK THE ENTIRE BOARD Thursday, February 26th, 11:30am– munity property. A representative home. Additional classes in the series HAS A PASSION FOR FOOD AND 2:45pm. from Middleton’s Bock Community take place on February 17th, March ITS PLACE IN OUR CULTURAL EXPE- An individual nutrition consul- Garden will be on hand to provide an 12th, March 18th, and April 2nd. For RIENCES. WHAT ARE YOUR FAVOR- tation is your opportunity to learn update on the fruit and nut trees that a complete description of each class in ITE FOOD TRADITIONS? how the correct food choices for were planted there in 2010 as part of a the series, see www.willystreet.coop/ MMJ: Southern food! I grew up your body can enhance your well- Fruit Tree Planting Foundation Grant calendar. in Milwaukee, but I have family from being. A one-on-one session with project. Sponsors include the City of Katy Wallace of Human Nature, Mississippi and Arkansas and so Middleton Sustainability Committee CITRUS AND CHILIES southern food, especially seafood and LLC, includes a consultation regard- and Willy West. Refreshments pro- Location: Willy West BBQ is my favorite. Memphis dry- ing your health goals and lifestyle vided. Visit www.tnsmonona.org for Instructor: Paul Tseng rubbed BBQ ribs are near the top of and food choice suggestions geared more information. Fee: $10 for Owners; $20 for non- my list, along with my grandmother’s toward addressing health goals and Owners catfish recipe. Around here, I try to developing sustainable change. The THE HOME CREAMERY: Thursday, February 12th, find bluegill on a fish fry menu since cost is $35 for Owners and $70 for CULTURED MILK, KEFIR, 6:00pm–8:00pm. Citrus and chilies it’s close to catfish. Jordan’s Big 10 all others. To register for the next YOGURT, AND MORE are ingredients full of vitamins. A bit Pub on Regent has a great fish fry. available opening, email info@hu- Location: Willy East of sour, sweet, and spicy hot will de- mannaturellc.com or call 608-301- Instructor: Linda Conroy HB: FINALLY, NAME THREE CO-OP light your taste buds and nourish your 9961. Payment is non-refundable Fee: $22.50 for Owners; $32.50 for PRODUCTS YOU COULDN’T LIVE soul. The zest from orange, grapefruit, and non-transferable unless notice non-Owners. Sign up for the entire WITHOUT. and lemon can be applied to cooking, of cancellation or rescheduling is series as an Owner and get the fifth MMJ: Can I say almond milk three and the juice can be used for dressing provided seven or more days prior. class free. times over? Okay, how about steaks, and marinade. The spicy chilies will tea, and almond milk. Pretty diverse be a great accompaniment to enhance selection, but I could see myself en- the foods we prepare. Come join Chef joying all three at the same time. Information Paul to explore the various ways of using these ingredients in the kitchen. UPDATE ON The Community Rooms are available for gallery space, private rent- UNIONIZATION als, and public functions. If you would like to rent the room, or show your KIDS IN THE KITCHEN: Your Board of Directors is eagerly artwork in the gallery space, please contact an Owner Resources Coordi- HEART SHAPED PIZZA! awaiting the results of the staff vote nator. At Willy East contact Amanda Ikens at 608-251-6776 or a.ikens@ Location: Willy West on whether to authorize the UFCW to willystreet.coop and at Willy West contact Katie O’Connell-Jones at 608- Instructor: Lily Kilfoy represent them. The potential bargain- 284-7800 or [email protected]. For more information, see Fee: $10 for Owners; $20 for non- ing unit will include staff at the West Owners willystreet.coop/calendar. continued on the next page… store only as determined at a January Friday, February 13th, 4:30pm–

Willy Street Co-op Reader, febrUARY 2015 5 5:30pm. Join The Kids Chef Lily Instructor: Neeta Saluja Instructor: Katy Wallace, ND RYT Tuesdays, March 3rd to March Kilfoy in this class where participants Fee: $20 for Owners, $30 for non- Fee: Free; registration is required 24th, 6:00pm–8:00pm. If you enjoy will have a blast as they prepare fresh Owners Wednesday, February 25th, eating great food, supporting the toppings, make tomato sauce, grate Wednesday, February 18th, 6:00pm–7:00pm. Start the New Year environment, and learning about the cheese, and hand-stretch dough to cre- 6:00pm–8:30pm. Join Chef Neeta Salu- with health and learn about the role of state you call home, this Wisconsin ate their own heart-shaped pizzas. For ja, author of Six Spices: A Simple Con- food- and herb-based cleansing and Department of Natural Resources kids ages 5-8. cept of Indian Cooking, as she teaches detoxification. This class will focus pilot course is for you! Hunting is an how to make a salad dish with sweet on better ways to cleanse and renew integral part of Wisconsin life and is a THE HOME CREAMERY: potatoes, onions, peppers and beans. given the colder temps outside. Join great way to secure local, high-quality CHEESE MAKING Mint, ginger, and chilies will spice up Katy Wallace, Traditional Naturopath, meat. Our objective in recruiting and MOZZARELLA AND RICOTTA this mid-winter meal. The salad will be of Human Nature, LLC in a discussion training new hunters is to make sure Location: Willy East accompanied by red potato and peas, of digestive, parasite, kidney, and liver hunting and conservation remain vi- Instructor: Linda Conroy rice, hot and spicy tomato soup, and cleansing. able in the future, and to help novices Fee: $22.50 for Owners; $32.50 for finishing with carrot kheer (pudding). move beyond barriers in knowledge non- Owners. Sign up for the entire This class is vegetarian and gluten-free. SATURDAYS FROM and equipment to be become indepen- series as an Owner and get the fifth SCRATCH dent, self-sufficient hunters. Tips on class free. KIDS IN THE KITCHEN: Location: Demo Stations in the West foraging and other kinds of hunting, a Tuesday, February 17th, 6:00pm– HEART SHAPED PIZZA! Produce department and in Aisle 1 at shooting range visit with target prac- 8:00pm. Join veteran home cheesemak- Location: Willy East Willy East tice, and an overnight mentored turkey er Linda Conroy as we curdle milk and Instructor: Lily Kilfoy Saturday, February 28th, hunt in Southwest Wisconsin are also stretch the curd. This class will provide Fee: $10 for kids of Owners; $20 for 10:00am–11:15am. Join Willy Street part of this exciting course. Learn a hands-on opportunity for participants non-Owners Co-op staff as they demonstrate how from experienced hunters and become to make two styles of ricotta, traditional Friday, February 20th, 4:30pm– you can incorporate beets into your a more sustainable omnivore! and whole milk, as well as fresh mozza- 5:30pm. Join The Kids Chef Lily winter menu! Watch the free dem- rella. Everyone will leave with recipes Kilfoy in this class where participants onstration, take a recipe, and try it at THE HOME CREAMERY: and cheese that we make in class! Ad- will have a blast as they prepare fresh home. FETA AND FARMER CHEESE ditional classes in the series take place toppings, make tomato sauce, grate Location: Willy East on February 11th, March 12th, March cheese, and hand stretch dough to cre- LEARN TO HUNT Instructor: Linda Conroy 18th, and April 2nd. For a complete ate their own heart-shaped pizzas. For WILD TURKEYS Fee: $22.50 for Owners; $32.50 for description of each class in the series, kids ages 9–12. Location: Willy West non-Owners. Sign up for the entire see www.willystreet.coop/calendar. Instructor: John Motoviloff, Wiscon- series as an Owner and get the fifth CLEANSING AND sin DNR Fee: Free. Please contact class free. SIX SPICES: ROOT RENEWING YOUR Kelly Maynard at 608-267-7438 or Thursday, March 12th, 6:00pm– VEGETABLES AND SPICES HEALTH IN THE NEW YEAR [email protected] to 8:00pm. Join veteran home cheese- Location: Willy West Location: Willy East register. maker Linda Conroy as she teaches Are your financial choices on the money? Whether you’re buying a home, growing a business, or leaving a legacy, we’re here to help. Watch our story at heartlandcu.org/golocal. 1.800.362.3944 >

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6 Willy Street Co-op Reader, febrUARY 2015 the class how to transform curds Fee: $20 for Owners, $30 for non- into two similar but different styles Owners of cheese. We will see each stage of Sunday, March 15th, 2:00pm– the process, learn the nuance of each 4:00pm. Weeknight meals get a cozy cheese, how to store them, and when and comforting spin in this gluten- to add herbs. Participants will leave free class with cookbook author and with recipes and cheese to take home. Certified Nutrition Educator Hallie Additional classes in the series take Klecker. You’ll learn how to make place on February 11th, February hearty, fast, and flavorful meals 17th, March 18th, and April 2nd. For without sacrificing nutrition. On the a complete description of each class in menu: Broccoli-Stuffed Sweet Pota- the series, see www.willystreet.coop/ toes, Turkey & Apple Hash, Roots calendar. & Rosemary Muffins, and Dream of Cauliflower Soup. All recipes are also KIDS IN THE KITCHEN: dairy-free. GREEN FOODS! Location: Willy East Instructor: Lily Kilfoy Fee: $10 for kids of Owners; $20 for non-Owners Friday, March 13th, 4:30pm– The only Iyengar yoga studio 5:30pm. Join The Kids Chef Lily in Madison Kilfoy in this class where participants will prepare delicious dishes using Know of a local non-profit focusing on food, natural ingredients that are the color agriculture, environmental issues or cooperatives? green! Recipes will include Kale Chips with Dill Dip and Spinach Cup- To say “Thank You” for what these groups do for our business cakes with Cream Cheese Frosting. and community, we are offering non-profit organizations in For kids ages 5-8. Unique co-op structure these areas a 20% discount on catering food orders. * Does not include delivery charges. All catering service restrictions apply. GLUTEN-FREE WEEKNIGHT See our class schedule at: COMFORT FOODS Yogacoop.com Location: Willy West 812 EAST DAYTON ST. SUITE 200 See www.willystreet.coop/catering for details Instructor: Hallie Klecker and download a menu or call (608) 237-1201

Willy Street Co-op Reader, febrUARY 2015 7 renovations to the new space; expand in 2013, “A small business in a small COOPERATIVE SERVICES NEWS inventory; get a new register system, town for someone to make a living new liquid bulk containers, a produce and retirement off of is very hard, but cooler, a display freezer, and perhaps if it just has to pay its own expenses, Resurgence of Local best of all: begin to create community it can do that very easily.” When Food Co-ops: driven jobs in the economy. While cooperative owners contribute equita- CREATING LOCAL JOBS AND PROVIDING their indiegogo campaign ended bly to and control the capital of their COMMUNITY FOOD SOURCE January 30, you may still contact business (Cooperative Principle 3), [email protected] or call it makes it easier for the business to 920-694-0053 to engage in Coopera- surpass its risks and enjoy its rewards. e’ve jobs necessary to afford to shop at the tive Principle 6: Cooperation Among noticed store. And some smaller communities Co-ops and get involved. several have a family-owned business which W news meets their community food needs, stories featuring then that store closes with changes in communities starting the family from one generation to the local food coop- next. These kinds of concerns and is- by Kirsten eratives to take care sues are exactly what cooperatives are DEERFIELD GROCERY Moore, of neighborhood designed to address: meeting a local CO-OP grocery needs. In just need by pooling community resources, Deerfield Grocery Co-op’s doors Director of HONEY CREEK MARKET the last two months making decisions together, and devel- aren’t open yet, but they are well on Cooperative COOPERATIVE alone, we have oping our own economic future. Occasionally, small grocery stores their way to providing groceries and Services heard that citizens of Of course, when there are trends that are already in business convert to other personal and household items Cincinnati, Ohio, are like this around the country, it’s natu- food co-ops once the owner decides to for their east Dane County commu- organizing to open ral to see the same trends in our own move on to other pursuits. Sometimes, nity. Incorporated in 2013 after eight Apple Street Market, the only bus- locale. Here’s a round-up of some as was the case for Yahara River Gro- years with no village grocery store, accessible grocery store on the city’s start-up and growing food coopera- cery Cooperative in Stoughton back the co-op has done its due diligence northwest side; and that residents in tives in our area. in 2006, the store closes and then the to open as soon as possible: holding low-income northeast Greensboro, decision to resolve the need coopera- community meetings, applying for North Carolina, have also come tively unfolds. Other times, like when and receiving a Food Co-op Initiative together to open Renaissance Commu- Basics Natural Foods in Janesville grant, incorporating and beginning nity Cooperative this year. “There’s became Basics Cooperative in 2008, their ownership drive to start building been a lot of efforts all over the coun- the business owners are involved with equity, getting out into the community try in terms of trying to bring in new GOODSIDE GROCERY the conversion to a cooperative to save by hosting and sponsoring breakfasts grocery stores or converting corner CO-OP a company that is fulfilling a com- and the local farmers’ market, fun- stores to increase access to healthy Goodside Grocery is a corner munity need. That is what happened draising to benefit conducting their food,” said Alex Ortega, a professor at grocery that opened in 2011 in a with Phil’s Food Mart in Plain when feasibility study with a chili cook-off, the UCLA Fielding School of Public neighborhood with no other grocer the Bettinger family, who owned the and more. At around 70 owners, they Health. In many cases, neighborhoods providing food for the walking and village’s one and only grocery since are seeking more investors in order to that need accessible grocery stores are biking community. They have an 1918, asked the community if they launch a major donor campaign and not attractive or sustainable for corpo- additional mission to provide re- would like to sustain the local busi- secure a location for their retail site. rate grocers. Maybe the neighborhood sponsibly sourced local foods in the ness by converting it to a cooperative. More information is available at www. doesn’t have a main road or highway Sheboygan area. Their early suc- Another Food Co-op Initiative grant deerfieldgrocerycoop.com. accessible to a variety of commuters cesses and momentum as an entirely recipient, who also received mentor- and customers. Maybe other grocers volunteer-operated store has been ing and consulting support from the BARABOO CO-OP have located there and were not profit- a profitable endeavor and it’s also UW Center For Cooperatives, Honey Recently, a Co-op customer asked able. Or maybe grocers located there caused them to already outgrow their Creek Market Cooperative has been a us if we would ever consider open- with products and services that the retail space. They recently conducted cooperative since 2013. Honey Creek ing a Willy Street Co-op in Baraboo. neighborhood didn’t really want or a capital crowdsourcing campaign Market’s conversion to a cooperative Good news, it’s not necessary! could afford. Or perhaps the grocer via indiegogo to support moving to a has had economic benefits in addition Baraboo Co-op has also been work- that locates there chooses not to hire bigger, more visible location and add to fulfilling the village food needs. As ing towards opening a retail food site the people who live there to operate paid staff to their model. Support- former Phil’s owner Lew Bettinger and has its eyes set on launching a the store, making it hard to get the ing Goodside will help them make said to the Wisconsin State Journal membership drive in the near future.

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8 Willy Street Co-op Reader, febrUARY 2015 According to The Baraboo News located on a convenient bus line. As greens’ recent departure from the Owners with updates and information Republic, they are hoping to have their Bridgette Weber, one of the co-op neighborhood, there are currently no about engagement opportunities as store open mid- to late-2015. They organizers stated in Scene Newspaper, other retailers providing food access to planning unfolds. also have been doing all the things their mission is to “increase prosperity the community. Many individuals and necessary to start a food co-op, includ- from the center out.” Oshkosh Food families in the area lack access to ad- YOUR FOOD, YOUR ing requesting and receiving a $10,000 Co-op has their sights set on Summer equate transportation, and so the need ECONOMY, YOUR CO-OP Food Co-op Initiative grant, receiving of 2015 to open for business. For more for a walking distance food store is We continue to get questions a $5000 loan from Organic Valley, information, contact oshkoshfood- critical. Allied Community Co-op has about where our third store will be and working with CDS Consulting [email protected]. set its sights on the food security issue. located, and some questions come from (Cooperative Development Services) As several private businesses have further away than even our county line. to conduct feasibility studies, market come and left and job security is also We’ve had requests from Sauk City, analysis, site selection and owner a concern, starting a food cooperative Baraboo, Rockford, and beyond. Willy recruitment. The co-op organizers see is among their ideas for how to resolve Street Co-op has only expanded once community economic development their community needs. According to in its 40 years. We grow slowly, de- as one of the fundamental benefits of the Wisconsin State Journal, a City liberately, and for our community. We Baraboo Co-op opening its store, by staff team has recommended providing also offer advice and support to start- providing local residents “meaning- NEW LEAF MARKET up to $300,000 to support securing an up cooperatives in the region, and will ful employment opportunities with a Downtown Green Bay has been affordable, full-service grocery store, continue to do so. If you like our busi- path out of poverty.” Organizers are designated by the USDA as lacking ac- and there are high hopes to get a store ness model, and our possible continued looking to generate more Friends of cess to a full service grocery. The area operating in the neighborhood within expansion doesn’t meet your most the Baraboo Co-op, and becoming hasn’t had a grocery store for years. the next year. Willy Street Co-op has local community needs, there is noth- their friend is easy, just find them on The 800+ owners of New Leaf Market pledged its support, and has begun ing stopping your locale from taking Facebook to receive updates about Cooperative want to start their grocery providing mentoring services for the food needs into your own hands. Many progress and ownership opportunities. co-op there, and have partnered with Allied Community Cooperative. On communities in our local area are do- New Leaf Foods Inc., a 501(c)3 to Tuesday, January 20, the Common ing so, and we encourage our Owners promote wellness through healthy eat- Council met and accepted the staff to support them in their endeavors! If ing and prosperity. About 1500 owners report, which also included recommen- you are interested in starting a grocery invested in the co-op would help dations to appropriate an additional cooperative to meet your community secure the financing they need to open $15,000 to assist with immediate trans- needs, check out the resources Food OSHKOSH FOOD CO-OP for business. They are currently look- portation needs to get to grocery stores Cooperative Initiative has to offer at Another grocery cooperative that ing for a site where they do not have to outside of the neighborhood. Now that www.foodcoopinitiative.coop. It’s your is acting in response to the lack of build new and that includes good park- the report has been accepted, the City food and your economy. We are proud a quality grocery store in the area, ing and public transportation access. will get to work on language for the to be cooperating with you and to share Oshkosh Food Co-op has been formed Finding a site has posed challenges, but Council to approve reallocating those the stories of other cooperatives bud- to address concerns that, according to has not swayed the cooperative from funds. We will continue to provide ding in the region. Scene Newspaper, nearly one quar- its mission to create greater access to ter of the population in the City of healthy food. Oshkosh live one mile or more from a major food store and 40% of those in ALLIED COMMUNITY CO-OP underserved areas live below the pov- Here in Madison, the Allied Drive erty line. Located in the central part neighborhood has also been organiz- of the city, Oshkosh Food Co-op’s ing cooperatively to meet community efforts are still in the early stages of needs, and recently neighbors and Want to help save a few trees and be able to development having had a successful various community organizations have read your Co-op newsletter on your computer capital campaign, and having received incorporated as Allied Community funding from UW-Oshkosh to mount Co-op, a multi-stakeholder coopera- or smartphone? Any Owner can sign up to get a a feasibility study and develop a tive designed to identify and create newsletter notication sent to your email business plan. In addition to opening resources and activities that people in a store, they strive for finding ways the community want for the commu- address each month. to accept EBT, perhaps participate in nity. The area, which has had struggles WIC, work with local food pantries, with poverty, has lacked a full-service It’s easy, but first you have to set up your and making sure their site is centrally grocery store since 2009. With Wal- account on our website. Just go to willystreet.coop/user/activate and enter your Owner number or email address to request a login link. Next, you’ll receive a one-time login email with a link. This will take you to your willystreet.coop account. Here you need to enter a new password and then click save. While you are here, you can opt to receive our monthly newsletter by email instead of paper mail. Already have an online account set up? Click on “My Account” at the top of the willystreet.coop page, then click the Edit tab and check the “Monthly Reader” box. You’re done!

Willy Street Co-op Reader, febrUARY 2015 9 BULK NEWS cheaper than our 66¢/oz ($10.49/ CHECK OUT WHAT'S lb) regular price on Equal Exchange HAPPENING! coffee. The good news is that we al- ways make sure to have at least two PAINT-IN, CROSS STITCH CLUB Bulk Price Comparison CLASSES - WATERCOLORS, COPIC varieties of organic fair trade coffee MARKERS, ZENTANGLE, PASTELS, on sale for $9.99/lb (or 62¢/ounce). EMBROIDERY AND MORE • Organic Penne Pasta: Though our INFO AT LYNNSOFMADISON.COM bulk price for organic penne is two t’s cheaper to ounce. This allowed me to make a fair cents per ounce higher than the least buy in bulk, comparison to the industry standard expensive competitor, we do offer a right? of fluid ounces for liquid products. To slightly less expensive organic op- I That’s make up for differences in pack size, tion (Bio Italia brand) in packaged something we say I converted all of the prices to ounces form. Bio Italia penne pasta comes ART SUPPLIES, STITCHERY, FRAMING, CLASSES FOR CREATIVE PEOPLE a lot at the Co-op, for both liquids and solids. in at 14¢/ounce, making it compa-

m–th 10-7, f 10-6, sat 10-5 but how are we so When averaged together, Willy rable to the least expensive competi- 5928 odana road, madison 608.274.1442 by Megan sure? The truth is, Street Co-op’s pricing on the items I tor. Minnick, we don’t routinely compared was a full sixteen cents less Purchasing check our bulk expensive per ounce than our nearest MORE REASONS TO SHOP Director pricing against our competitor. Of the seventeen items, THE BULK AISLE Mix & Match competitors’ lowest eleven of the Co-op’s bulk option was Save money: In addition to the price on like items. undoubtedly the least expensive. Two savings outlined above, you can six-packs of We do routine price were exactly the same (per ounce) as reduce your grocery spending in the beer at Willy checks, but usually the lowest priced competitor, and four bulk aisle by purchasing only what we’re looking for the same or similar proved to be more expensive at the you need. For example, you don’t West. brands in the same packaging so we’re Co-op. Here’s a breakdown of those need to buy the full 5lb bag of flour to comparing apples to apples (meta- four items: get the cheapest price, you can buy as phorically and sometimes literally). • Organic Whole Wheat Flour: much or as little as you need and pay Not many grocery stores even have a Though our flour was one penny the same low price per pound. bulk aisle for us to compare to, much more expensive per ounce than the Reduce waste: According to the less a bulk aisle with the variety that cheapest competitor, of all of the EPA, 40% of America’s landfills are we’re able to offer. stores I checked, the Co-op’s bulk comprised of wasted food and food So, in late December 2014, I set flour was the only locally grown packaging. By shopping in bulk and out on a fact checking mission to a and milled option. Supporting local purchasing only what you need, you few other grocery stores in town to farmers and millers seems worth a can reduce both your food budget and your waste. Do you only need 1/2 lb of that obscure grain for the recipe you want to make? Instead of buying a 2 lb package and wasting most of it, you can purchase exactly 1/2 lb in the bulk aisle. If you choose to put it in a reusable container, you’re eliminating the packaging waste as well. It’s a win win! Higher Quality: If you’ve been in our bulk aisle recently, you know that it’s a busy place! Food moves through the bins quickly, meaning a Courses fresher, higher quality product than you may find in a package. This is especially true at the Co-op, where START SOON we specialize in selling organic foods in bulk. Larger grocery stores may carry comparable organic options, but chances are they don’t move through REGISTER TODAY them quite as quickly as we do. prove (or disprove) the notion that our penny to me, and luckily many Co- union.wisc.edu/wheelhouse bulk aisle offers the most affordable op Owners agree! option for certified organic staples. I • Organic Extra Virgin Olive Oil: At chose seventeen of our most popular 64¢/ fluid oz, our bulk olive oil is organic bulk items and compared our quite a bit more expensive than our create. make.do. price per ounce against the cheapest competitors’ least organic offer- organic option (packaged or bulk) at ings. However, we do offer a value each competitor. My results are shown bottled organic olive oil (Field Day above. brand) that comes in at 32¢/fluid oz. Though it took some fancy math • Organic Coffee: This is the only WHEELHOUSE STUDIOS and a bit of research into the relative item that proved to be most ex- density of olive oil and maple syrup, pensive at the Co-op. Of the three ALSO OFFERS: I managed to convert the Co-op’s per competitors I checked, two offered pound (weight) prices for our liquid a fairly traded bulk coffee option Open Studio - DIY Projects bulk items to their price per fluid at 62¢/oz ($9.99/lb)—significantly Free Events - Group/Party Hosting

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Willy Street Co-op Reader, febrUARY 2015 11 Want to help save a few trees and be able to read your Co-op newsletter on your computer or smartphone? Any Owner can sign up to get a newsletter notication sent to your email address each month. It’s easy, but first you have to set up your account on our website. Just go to willystreet.coop/user/activate and enter your Owner number or email address to request a login link.

Grass-Fed Attorneys Unless our Next, you’ll receive a one-time login email parking lot is with a link. This will take you to your full, please leave willystreet.coop account. Here you need to enter a new password and the electric car then click save. While you are here, stalls for electric you can opt to receive our monthly cars. newsletter by email instead of paper mail. Nelson Donovan Dan Krause Already have an online account set up? Click on “My Account” at the top of the 100% local-sourced willystreet.coop page, then click the Edit Trusts tab and check the “Monthly Reader” box. Wills You’re done! Probate Services

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12 Willy Street Co-op Reader, febrUARY 2015 deals february Our weekly Owner Rewards specials will now only be listed in an in-store fl yer, on our website or be available by email. We are doing this to be able to be more fl exible with our sales and offer better sale pricing. For more information, including how to sign up for the email fl yer, see willystreet.coop/Owner-Rewards-change. Health & Wellness co-op deals: February 4–17

NATURAL VITALITY DR. BRONNER’S AURA CACIA natural calm hand & body mineral bath drink lotion All Kinds on Sale! Lemon & Raspberry, Orange All Kinds on Sale! $ .00/tx .99 /tx .99 /tx 2 $14 $6 21.75-2.5 oz • was $2.99/tx 8 oz • was $21.79/tx 8 oz • was $9.29/tx

NORDIC NATURALS PRESERVE MEGA FOOD nordic berries toothbrush with men’s or women’s multivitamin mailer one daily .99 .00 All Kinds on Sale! $19 /tx $2 /tx 120 pc • was $23.99/tx 1 pc • was $3.19/tx .99 $39 /tx 90 tab • was $59.99/tx

ALACER ALAFFIA BOIRON emergen-c coconut arnicare quick- Super Orange body wash dissolving arnica .99 /tx .99 .99 /tx $9 $7 /tx $9 30 pc • was $11.99/tx 32 oz • was $11.79/tx 60 tab • was $11.19/tx

Health & Wellness co-op deals: February 18–March 3 NATURE’S GATE PRESERVE SPECTRUM tea tree calming large round green fish oil shampoo or food storage 1,000mg conditioner containers $ .99 /tx .99 /tx .19/tx 21 $6 $2 250 cap • was $26.49/tx 18 oz • was $9.49/tx 1 pc • was $3.99/tx

GARDEN OF LIFE NATURAL FACTORS BULLDOG raw probiotics organic oil of shave gel for women or men oregano $ .99 /tx .49/tx .99 /tx 6 $37 $17 5.9 oz • was 9.29/tx 90 cap • was $47.29/tx 1 oz • was $25.49/tx

NEW CHAPTER ACURE TERASWHEY turmeric force hydrating cocoa organic whey liquid (v caps) butter body powder All Kinds on Sale! lotion $ .99 /tx .99 /tx .99 /tx 22 $26 $7 12 oz • was $32.99/tx 60 softgels • was $40.49/tx 8 oz • was $9.99/tx

All Specials Subject to Availability. Sales Quantities Limited. Our weekly Owner Rewards specials will now only be listed in an in-stor deals website or be available by email. We are doing this to be ab our sales and offer better sale pricing. For mor co-op deals: February 4–17 for the email fl yer, see willystreet.coop/Owner-Re

SPECTRUM QUORN BEARITOS organic soy-free chik’n organic virgin coconut oil Nuggets, Pattties, Tenders refried beans All Kinds on Sale! For Medium Heat $ .69 .99 3 $ .99 $7 10.6-12 oz • was $4.49 1 16 oz • was $2.79 14 oz • was $11.29

NEWMAN’S OWN LING LING BROWN COW pasta sauce frozen yogurt All Kinds on Sale! potstickers or Non Fat: Plain, Vanilla; Cream Top: Plain, .50 spring rolls Vanilla, Maple Cream $2 All Kinds on Sale! .00 15-24 oz • was $2.79 .99 $3 $3 32 oz • was $3.49 11-13 oz • was: $4.99

GREEN FOREST GREEN VALLEY PACIFIC facial tissue ORGANICS NATURAL FOODS Unscented White 2-Ply organic lactose- soup .65/tx free yogurt All Kinds on Sale! $1 All Kinds on Sale .19 175 sheet • was $2.99/tx .19 $3 $1 32 oz • was $4.29 6 oz • was $1.49

ANNIE’S GREEN & BLACK’S SAN-J HOMEGROWN organic asian sauce bunnies chocolate bars All Kinds on Sale! snack mix All Kinds on Sale! .69 All Kinds on Sale! .49 $2 .99 $ /tx 10 oz • was $3.79 $3 2 3.5 oz • was $3.79/tx 9 oz • was $5.49

ENVIROKIDZ DREW’S ONCE AGAIN organic cereal salad dressings almond butter All Kinds on Sale! All Kinds on Sale! No Stir, Crunchy, Smooth .39 .50 .99 $3 $2 $9 10-14 oz • was $4.99 12 oz • was $3.29 16 oz • was $13.29

SESMARK DAIYA AMY’S rice thins cheese-style slices frozen pizza All Kinds on Sale! Cheddar, Swiss Cheese, Spinach, Cheese & Pesto .39 .49 Whole Wheat Crust $2 $3 .39 3.2-4.25 oz • was $2.99 7.8 oz • was $4.49 $5 13-14 oz • was $6.79

The specials on this page are valid February 4–17 All Specials Subject to Availability. Sales Quantities Limited. w only be listed in an in-store fl yer, on our deals e doing this to be able to be more fl exible with or more information, including how to sign up eet.coop/Owner-Rewards-change. co-op deals: February 18–March 3

CROFTER’S ALTER ECO LUNA & LARRY’S organic premium organic bulk COCONUT BLISS fruit spread royal rainbow coconut bliss All Kinds on Sale! quinoa frozen dessert .69 .39 All Kinds on Sale! $3 $6 /lb .99 16.5 oz • was $5.49 Rndm wt • was $7.99/lb $4 16 oz • was $6.29 CROWN PRINCE DOCTOR IN THE SPECTRUM solid white KITCHEN organic extra albacore tuna flackers crackers virgin olive oil Regular, No Salt Added All Kinds on Sale! .99 .99 .39 $11 $6 $4 25.4 oz • was $16.49 12 oz • was $9.49 5 oz • was $5.49

THEO CHOCOLATE EARTH BALANCE BOB’S RED MILL organic dark kettle chips gluten-free chocolate bars All Kinds on Sale! whole grain Mint, Orange, Cherry Almond, Chile .99 rolled oats .19 $ .39 $2 2 $5 5 oz • was $3.99 3 oz • was $3.29 32 oz • was $7.29

AMY’S ECOVER RUDI’S ORGANIC organic soup automatic BAKERY All Kinds on Sale! dishwashing organic bread .50 tablets loaves $2 Rocky Mountain Sourdough, 14.1-14.5 oz • was $2.99-3.49 .69/tx Colorado Cracked Wheat, $4 Multigrain Oat, Cinnamon Raisin 17.6 • was $5.99/tx .99 $3 22-24 oz • was: $4.99 goodbelly MUIR GLEN QUE PASA probiotic organic canned tortilla chips fruit drink tomatoes All Kinds on Sale! All Kinds on Sale! All Kinds on Sale! .69 .79 .99 $3 $2 $1 16 oz • was $5.19 32 oz • was $3.49-3.79 28 oz was $2.49-2.79

CASCADIAN FARM NEWMAN’S OWN BARBARA’S organic frozen canned cat food BAKERY vegetables All Kinds on Sale! puffins cereal Sweet Corn, Broccoli Cuts .29 All Kinds on Sale! .00 $1 /tx .39 $2 5.5 oz • was $1.79/tx $3 16 oz • was $2.79 10-11 oz • was $5.19

All Specials Subject to Availability. Sales Quantities Limited. The specials on this page are valid February 18–March 3 SUSTAINABILITY LEADERSHIP GRADUATE PROGRAM

LEAD THE CHANGE Community Reinvestment Fund Gain the skills, tools and resources to address (CRF) Grants Available sustainability issues at the local and global levels by Cooperative Principle #7: “Concern for the Community” leading organizations and motivates the CRF. Since 1992, the Co-op has awarded communities toward more over $283,000 in grants to local, nonprofit groups sustainable systems. that support a diverse array of projects in the areas of food, nutrition/well being, sustainable FOR agriculture, cooperative education, and social change. SUSTAINABILITY Grant applications and further details will be available Through applied learning, from www.willystreet.coop/CRF starting on February 1. you’ll connect the social, The deadline for applications is March 31, 2015. economic and environmental systems to deepen and broaden your impact on positive change.

NOW Applications are being accepted • • TREE CARE • • Our Meat for Master’s Degree, Certificate Don Samuelsen • 608-770-1487 or Concentration options. Department Board Certifi ed | Master Arborist | WAA - ISA WI 0189B staff will Classes begin July 25. Apply COMPLETE TREE CARE, from grafting, OMRI spraying, consulting, free using the promo code 267. climbing and bucket truck work. Striving to be better, gladly cheaper and faster by networking with other specialists. JOIN US is the best time of year Be part of a growing network NOW to prune some dormant trees! of Sustainability Leaders. 24 HOUR SERVICE •Midwest & Michigan IPM Fruit School Graduate • Native plant specialist • Fully Insured • Second opinions FREE property tours & FREE risk evaluation cut meat Hazardous trees are tough to to order. recognize and they can be deadly, yet most trees are needlessly removed.

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Willy Street Coop Ad.indd 1 1/8/15 10:08 AM 16 Willy Street Co-op Reader, febrUARY 2015 WILLY STREET CO-OP THROUGH THE YEARS…

PALEO MAMA COOKIE DOUGH Remember how great it was to eat cookie dough as a kid? And re- member how great it was to not worry about the calories? Well, thanks to Madison’s own Paleo Mama, the days of your youth have returned in glorious fashion. This egg-free, raw cookie dough can be baked into cookies, but more than likely, you’re going to eat it on the way home from Willy Street Co-op. Choose from Chocolate Chip, Almond Coconut Chip or Cherry Chocolate Chunk made with Door County cherries and organic coconut oil. The fountain of youth is very real...and it’s made out of cookie dough! Available at West and East in the dairy section. MAD MAIDEN SHRUBS Also from Madison comes Mad Maiden Shrubs. This full-strength drinking vinegar is made from organic Wisconsin apples and is perfect as a drink mixer. Combine it with water, wine, tea or juice, or get creative by adding honey or stevia or whatever your heart desires. Pick from Honey Ginger or Orchard Overload. A shrub, in case you’re wondering, is a drink made with vinegar. Bottles are available at Willy West and East. PACIFIC BONE BROTH This new broth from our friends at Pacific is made from USDA organic chicken bones that are slow-simmered with onion, vinegar and rosemary. With each serving you receive 9 grams of protein, sans the fat and added salt. Now that February is here, just sit back, take a few sips, and thank the people at Pacific for creating a perfect winter buster. Avail- able in the soup aisle in 32oz cartons at Willy East and West. Are you an Owner enrolled in the Willy Street Co-op’s Access Discount Program?

If so, it’s that time of year to renew your Access Discount.

Willy Street Co-op will be sending out renewal notifications and Interior & Exterior Painting EXPERTS a new Access Discount Form to all current Access Owners at their last known address. To avoid a lapse in your enrollment, please submit your New Construction renewal form to Customer Service by March 31, 2015. Fine Wood Finishing and Staining For more information about the Access Discount Program please contact the Ashley Kuehl, Owner Records Administrator Interior/Exterior at 608-251-0884 ext 734 or [email protected]. Restoration Integrity in Painting Family/Co-op Member owned Log Home Specialists Information about the Access Discount Program and operated can be found at Customer Service desk and at Eco-friendly business practices AlchemyPainting.com www.willystreet.coop CALL FOR A FREE ESTIMATE: 608-513-8244 All new customers receive a Willy Street Co-Op gift card!

Willy Street Co-op Reader, febrUARY 2015 17 HEALTH NEWS cused, carb-focused, I could seriously agree on, but there is no step-by-step go on for pages! And this is just diet. process to create perfect health. But What about how much or what types I do believe there is a foundation by What is Healthy? of fitness are best? Sunscreen or no which each person can tailor their par- sunscreen? Fluoride or no fluoride? ticular needs for providing their own Coffee or no coffee? Man, this all gets individual optimal health. so confusing! Of all the countless books, classes, he begin- basic definition of health. But health There is certainly not a clear and and practitioners I have studied, they ning of each is a complex topic and we humans concise answer. The amount of con- all have these things in common: year is a need to categorize everything. Health flicting studies, opinions, and data 1) Eat your fruits and veggies! They T time of re- is further divided down from physi- makes it obvious that there is no solid should also be as clean and whole newal—time when cal, mental and social well-being into answer to what is healthy across all as- as possible. we reflect on the subcategories such as genetics, career, pects of health. There is plenty of well 2) Avoid artificial and processed past year and aim to environment, etc., in an attempt to done science out there but it is very foods of all kinds. by Mike make improvements gauge what makes up health. The important to not just take someone’s 3) Be conscious of your food and sur- Burns, for the next. Usually bottom line is that everything impacts word for it in regards to studies. The rounding environment. this is focused on Merchan- health, good or bad! Good health is cycle of conflicting studies is endless. 4) Get dirty and spend time outdoors. improving personal diser when all these various aspects of life So what do we believe? 5) Remove yourself from technology, health. All year long are in balance. According to WHO, periodically. we work hard in our good health “is a state of optimal well- NO MAGIC RECIPE 6) Be active. day-to-day lives and being that is oriented toward maximiz- I have had an autoimmune disease 7) Spend time with family and it is easy to sacri- ing an individual’s potential.” for about 10 years. For the majority of friends and laugh! fice our own health while we focus that time I have sought out every pos- 8) Rest and de-stress. on other responsibilities. But what BUT WHAT MAKES US sible bit of information on autoimmune 9) Personal hygiene is important. exactly is “healthy?” HEALTHY? diseases, various forms of natural 10) Be present—live in the moment. Everywhere you turn these days, medicine, optimal diets, scientific stud- A COMPLEX TOPIC there is another book or scientist or ies, natural remedies and anything else Health in many ways is like love. A good place to start is to discern study claiming yet another stance on that could help me get to the bottom There are certain characteristics that what comprises good health. The what is healthy and what is not. If you of my disease. My conclusion is, and all versions of these two concepts World Health Organization (WHO) look at diet alone there is a seemingly of course this is just my opinion, that have but they are obtained and ex- states that “health is a state of com- endless supply of various takes on the there is no one definitive answer to pressed in as many different ways as plete physical, mental and social “optimal” diet with strict guidelines of all of our health concerns. There is no there are unique individuals. When well-being and not merely the ab- what not to eat and what to consume magic recipe for “perfect” health. Sure you use “love” in a sentence to sence of disease or infirmity,” which more of. Paleo, vegan, vegetarian, there are a lot of things that all health someone, they generally understand is widely agreed upon to be the most gluten-free, dairy-free, protein-fo- practitioners and fields of thought can what you mean. But the details of the concept of love are unique to the indi- vidual, just like the concept of what is ATTORNEY healthy differs from person to person. PAUL O’FLANAGAN Someone might thrive on a vegan diet while a person with a similar body type might feel best on a meat-based Coop member, diet. Throw in food allergies, genet- PROGRESSIVE & LOCAL ics, socio-economic status, attitude, LAW FIRM OFFERING: perceptions, and it quickly becomes clear that such a diverse and individu- WILLS, TRUSTS, TAX, ally unique species as humans will ESTATE PLANS, PROBATE, have vastly varied concepts of what is GUARDIANSHIP & FAMILY healthy. ASSISTANCE TO FOLKS There will always be things that AT LOW COST. are certain in health. After all, we are CALL: 608-630-5068 all humans and we share many traits. But next time you are obsessing over what path to take in regards to improv- ing your health, do the research, talk to physicians of varied backgrounds and schools of medicine and most im- Cast Iron portantly, listen to your body and how Cookware you feel. Whatever health promoting product you might need, regardless of trends, Willy Street Co-op will be Thru 3/15 On Sale! here to provide wholesome natural food, wellness products, a sense of community, and all the smiles you can handle. To good health this year!

SPECIAL STORE HOURS Sunday, March 1st: Hardware Center closing at 7:00pm for our Annual Staff Party 1398 Williamson St. 257-1630

18 Willy Street Co-op Reader, febrUARY 2015 PRODUCE NEWS BAKERY NEWS Beets Sweets for Your Sweet

t’s time to show SWEETHEART PARFAIT mblazoned you probably don’t like geosmin appreciation for The Sweetheart Parfait looks de- in the and may not care for beets. But, all those in your ceptively breakfast-like, but actually collective some people have the reverse reac- life who tug at contains a mainline dose of silky, rich mind of my tion—being strongly drawn to it I E your heartstrings or, vanilla pastry cream with chocolate and generation is an and other foods that are high in it, indeed, any string raspberries at the top. A true indulgence, unflattering portrait such as lettuce, mushrooms and you like. We like to made using Wisconsin organic eggs and of the beet: a semi- spinach. by Josh make this easy at the Wisconsin dairy, as all our bakery prod- gelatinous, starchy by Josh Perkins, Co-op by rolling out ucts are. Enjoy in moderation. slice out of a Del BEET LEAVES Perkins, Prepared some special bakery Prepared Monte can, with a So far, I’ve been referring only items, in addition DOUBLE-CHOCOLATE HEART pungent smell and Foods Foods to the part of the beet that ends up to perennial favor- CAKE OR VEGAN RASPBERRY the dreaded “good in cans—the root. The green leaves Category Category ites like chocolates, CHOCOLATE HEART CAKE for you” connota- of the beet have, like so many other Manager Manager flowers and wine. Lastly, if you’re shopping for the tion. I wasn’t lucky once-discarded foods, made a reviv- After all, what could perfect treat-for-two, try a Double-Choc- enough to come al via the menus of tony restaurants be more intimate than food? Or, as olate Heart Cake or Vegan Raspberry from a family with a strong cooking and should not be discounted as a acclaimed Italian chef Lidia Bastianich Chocolate Heart Cake. A great surprise tradition that included beets, so I was major source of nutrients. Providing put it: “What else do you put in another to bring to table after a show-stopping a latecomer to many of the redeem- the bitter counterpoint to the sugary person’s body?” meal for whoever in your life gets that ing features this humble, but power- taproot, the leaves are chock-full kind of attention from you this time of ful, root has to offer. Among those of antioxidants and vitamins A and SHORTBREAD COOKIE year. This one also fits nicely in a desk redeeming features, for those of us in B6. My favorite recipe for more or We begin this year’s rollout with a drawer in case you’re a secret admirer the mercurial growing climate called less any bitter green is a quick walk simple heart-shaped shortbread cookie who wants to make an impression. the Upper Midwest: nearly uninter- through a hot pan with olive oil, —simple, buttery, a steal at 99¢. A We’ll be featuring these from Sat- rupted availability. In fact, this hardi- garlic and crushed red pepper, then cookie always says “I love you” and urday February 7th through Saturday, ness was why the beet was originally a generous dressing of Romano could be just right for someone who February 14th, to give you plenty of time lifted into a place of prominence in cheese and lemon juice. doesn’t really need the flowers and to bring the love on your own time. See the fields of Eastern Europe (where champagne, like your kids. you at the bakery case. it continues to flourish). As we head GOLDEN AND CHIOGGIA $10 into the home stretch of winter and While the red beet is all most try to dream dreams of spring, we’re of us grew up with, varieties like turning the spotlight on this humble golden and chioggia beets have POP POP POP POP POP POP POP POP POP POP POP POP root as both a cornerstone of cold- opened up the field, as it were, for $10 $25 $5 $10 $25 $5 $10 $25 $5 $10 $25 weather eating and a harbinger of people who may think they don’t warm breezes to come. like beets but want to get at all these great qualities. Both of these POP POP POP POP POP POP POP POP POP POP POP AN APHRODISIAC are readily available in our pro- $5 $10 $25 $5 $10 $25 $5 $10 $25 $5 $10 With the season upon us, it duce departments and have all the should be acknowledged immedi- sweetness of the common red beet We’re happy to POP POP POP POP POP POP POP POP POP POP POP POP ately that beets, in addition to their with the signature earthy flavor be- $10 $25 $5 $10 $25 $5 $10 $25 $5 $10 $25 nutritive properties, have held a ing a little less prominent. Both of report that the reputation as an aphrodisiac since the these pair especially well with nuts time of the Romans, who used them and fresh cheeses in a salad—use POP POP POPPantriesPOP POP POP ofPOP PlentyPOP POP POP POP primarily medicinally, and for this spinach and you’ve got a nutritional $5 $10 $25 $5 $10 $25 $5 $10 $25 $5 $10 purpose. The culprit of cupidity here powerhouse. (POP) Community is the mineral boron, which boosts human sex hormones and is found NUTRITIVE PROPERTIES POP POP POP POP POP POP POP POP POP POP POP POP in concentration in beets. All things Beets are high in sugar and $10 $25Fund$5 $1 0Drive$25 $5 raised$10 $25 $5 $10 $25 being equal, if you’re planning on an carbohydrates, so if you need to exciting night in, I’d consider wine avoid those, be advised to proceed over $4,000 for four POP POP POP POP POP POP POP POP POP POP POP and chocolate as an insurance policy. with caution. If you think you don’t $5 $10 $25 $5 $10 $25 $5 $10 $25 $5 $10 Can’t hurt. like beets because, like me and so area food pantries. many, you were made to eat a bad THE SMELL example as a kid, take this oppor- POP POP POP POP POP POP POP POP POP POP POP POP The main reason that beets tend tunity to reintroduce yourself to all $10 $25 $5 $10 $25 $5 $10 $25 $5 $10 $25 to cleave the vegetable audience is the things this very versatile veg- Thank you for your the aforementioned pungent smell— etable (it can even feature well in and flavor, of course, as smell and desserts like chocolate cake, due to POP POP POP POP POP POP POP POP POP POP POP taste are wedded inextricably. This the rich, sweet flavor) has to offer. $5 $10 $25 generosity!$5 $10 $25 $5 $10 $25 $5 $10 is caused by geosmin, an organic Our Produce staff will be happy to compound produced by soil-borne walk you through our selection and POP POP POP POP POP POP POP POP POP POP POP POP microbes. If you don’t like the way a perhaps tip you off to some favorite $10 $25 $5 $10 $25 $5 $10 $25 $5 $10 $25 fresh-plowed field smells in spring, personal recipes as well!

Willy Street Co-op Reader, febrUARY 2015 19 Share Your Love of Community—Join Us in The Big Share

by Moira Urich, Director of Marketing and Communications, Community Shares of Wisconsin

ou’re invited to be a part of “The training will help us, I hope, The Big Share™ on March reach our fundraising goal for The Big 3rd, the area’s first online Share. I set a modest goal and will be giving day, which supports so glad to have the added funds. But Y if we are really successful we might 70 local nonprofits building a fair, just community and protecting our come closer to being able to get an environment. A project of Commu- air conditioning system that we badly nity Shares of Wisconsin (CSW), The need,” said Lemke. Big Share is a 24-hour fundraising event that relies heavily on social me- HOW CAN OUR CO-OP dia sharing to expand our community SUPPORTERS HELP? of supporters. We are primarily counting on you “In one day we hope to raise to spread the word via social media hundreds of thousands of dollars (you can find Big Share information to benefit our nonprofit member on Community Shares of Wisconsin’s groups,” said Cheri Dubiel Buckner, Facebook page). This is an effective CSW Associate Director. way to attract new donors who like Crystel Anders, CSW’s Executive what we—and our member groups— Director, said, “A giving day like this do. Second, consider making a gift (the can greatly expand the donor base for minimum gift is $10). our member groups. Workplace giv- If you decide to give, you don’t ing has always been a key part of our have to wait until March 3rd—you can fundraising. Now The Big Share al- pledge your gift online now at www. lows us to reach out to new support- CSW AND UW PARTNER profits—and how relevant they are to thebigshare.org. There you can choose ers: young donors who may prefer to TO OFFER TRAINING my generation. A lot of people might to support all the groups with a gift to connect with causes online, people With CSW’s unique cooperative not get involved in supporting these CSW, or you can click on the giving working from home, and retirees who model for a fundraising federation, groups because they don’t think it pages of any of our member groups to no longer have the chance to give we are designing The Big Share to pertains to their life. But you can cer- direct a gift. (Your credit or debit card through the workplace.” bolster the digital fundraising and tainly find, among these 70 groups, will not be charged until March 3rd.) Angela West Blank, Develop- communications skills of nonprofit one that speaks to your passion and “We have so many partners—like ment Director at Wisconsin League members through trainings and 1:1 does work that you value.” the Co-op—helping to ensure that the of Conservation Voters Institute (a assistance from UW students who Assistance from CSW staff and day is a success for us,” said Anders. CSW member group), said, “I love specialize in social media. interns like Kelly makes a difference. “We are grateful to be in such a sup- the idea of the Big Share—it fits in so We’re fortunate that the UW- “Without CSW’s help I never could portive community that values the well with what we do. While WLCVI Madison School of Journalism and have created our Facebook page or work of nonprofits.” brings people together to protect the Mass Communication has a focus our donor landing page for Women Angela West Blank agreed, saying Wisconsin places we love, The Big on community news and nonprofit in Transition,” said Kathy Lemke, that this giving day “makes all of us Share brings people together to sup- communication—very few universi- Executive Director of this small ‘Big Share aware’ of the marvelous port the incredible local nonprofits ties do. Through our partnership with nonprofit which provides housing groups working for change in our com- that improve our community.” them, we have talented interns help- and support to women with severe, munity. It helps our supporters realize Sponsors of The Big Share ing our members. persistent mental illness. “Now I see that we and they are a part of some- include Madison Community Foun- One of our interns, Kelly Daly, the viral potential of social media in thing bigger—and that we all share the dation, The Isthmus, 105.5 Triple M said, “As a college student I was alerting people about our work with responsibility and joy of making our Radio, and KWOW-TV. struck by the impact of the CSW non- women. community the best it can be.”

Slow Money Wisconsin Slowhuman MoneyNature Wisconsin Slow Money Wisconsin Attention: nutrition Attention:and wellness Attention: HOME Food and Farm Businesses Food and Farm Businesses Food and Farm Businesses Address your health is where Telephone 920-728-3170 slowmoneywisconsin.org Tel ewithphone 9 2personal0-728-3170 attentionslowmoneywisconsin.org Telephone 920-728-3170 slowmoneywisconsin.org The Business & Investors Show- The and Business food-based & Investors guidance. Show- The Business & Investors Show- YOUR case comes to Madison May 1st. case comes to Madison May 1st. case comes to Madison May 1st. Katy Wallace, ND RYT If you have a food or farm If you have a food or farm If you have a food or farm Carlos & Sara Alvarado STORY business that needs financing or business608-301-9961 that needs financing or business that needs financing or BEGINS financing tech assistance, fill out 1321financing E. Mifflin tech assistance, St, Ste 100fill out financing tech assistance, fill out the free, fast application now. theMadison, free, fast application WI 53703 now. the free, fast application now. Email [email protected] www.humannaturellc.comEmail [email protected] Email [email protected] 1914 Monroe St | 608.251.6600 TheAlvaradoGroup.com

Slow Money Wisconsin 20SlowWilly Money Street Wisconsin Co-op Reader,Slow Money febrUARY Wisconsin 2015 Attention: Attention: Attention: Food and Farm Businesses Food and Farm Businesses Food and Farm Businesses

Telephone 920-728-3170 slowmoneywisconsin.org Telephone 920-728-3170 slowmoneywisconsin.org Telephone 920-728-3170 slowmoneywisconsin.org The Business & Investors Show- The Business & Investors Show- The Business & Investors Show- case comes to Madison May 1st. case comes to Madison May 1st. case comes to Madison May 1st. If you have a food or farm If you have a food or farm If you have a food or farm business that needs financing or business that needs financing or business that needs financing or financing tech assistance, fill out financing tech assistance, fill out financing tech assistance, fill out the free, fast application now. the free, fast application now. the free, fast application now. Email [email protected] Email [email protected] Email [email protected]

Slow Money Wisconsin Slow Money Wisconsin Slow Money Wisconsin Attention: Attention: Attention: Food and Farm Businesses Food and Farm Businesses Food and Farm Businesses

Telephone 920-728-3170 slowmoneywisconsin.org Telephone 920-728-3170 slowmoneywisconsin.org Telephone 920-728-3170 slowmoneywisconsin.org The Business & Investors Show- The Business & Investors Show- The Business & Investors Show- case comes to Madison May 1st. case comes to Madison May 1st. case comes to Madison May 1st. If you have a food or farm If you have a food or farm If you have a food or farm business that needs financing or business that needs financing or business that needs financing or financing tech assistance, fill out financing tech assistance, fill out financing tech assistance, fill out the free, fast application now. the free, fast application now. the free, fast application now. Email [email protected] Email [email protected] Email [email protected] food…the mainstreaming of Mexican Shukla’s story and my niece’s cuisine happened because Mexican story share a common theme, one of immigrants worked hard in the face of children expecting or receiving judg- racism, not in the absence of racism. ment—or being labeled an outcast- As Gustavo Arellano showed in last when attempting to eat foods they en- year’s Taco USA, the history of Mexi- joy. Both stories feature young girls, can food in America isn’t as simple as and neither involves being shamed for many people might prefer to think— their body size. Their stories diverge tacos have faced plenty of xenophobia from one another in a critical way, and cultural appropriation on their however. While Frankie may associate way to the top.” the food she eats with preferences and I have long wondered what the family habits, she moves through the term “ethnic food” refers to, and world as a white child, herself and her who is responsible for defining it. lunches relatively disconnected from For example, who considers hum- her family’s ethnic histories and tradi- mus “ethnic”? Does it depend on the tions. In the story that Shukla tells, the person eating it, or who prepared it, prevalence of racism turns the food which recipe is used, how unavail- she enjoys (and by extension, its cul- able or ubiquitous it is? Does it matter tural significance) into a confirmation where the hummus is being eaten, in of her “otherness.” In contexts that by Dawn Matlak, Newsletter Writer what tongue the name of the food is overtly or covertly default to white spoken? I imagine “ethnic food” relies supremacy and American assimilation, on othering, claiming, distancing, and/ food inevitably becomes culturally or assimilation in order for anyone to coded and socially sanctioned. De- “Shame is the affect of her classmates had teased Frankie understand which meaning is being pending on the situation or the whim, of indignity, of defeat, of for bringing “weird” hummus and attempted or exchanged in any given specific foods might be viewed as vegetables for lunch, so she didn’t eat. circumstance. In an article in the Wall strange, gross, shameful or “exotic.” transgression, and of alien- “But you love hummus!” my sister Street Journal, Bruce Palling gives his By extension, the person eating may ation.” -Silvan Tomkins exclaimed, worried that Frankie might interpretation: “Ultimately, it seems be treated similarly: abnormal, an begin avoiding or refusing various to me to mean food eaten by people outsider. WHO ARE foods. Thankfully, they were able poorer than we are.” WOMEN & FOOD THE FOOD POLICE? to talk out the situation together and OUTSIDERS I raise my hand. Yes, belief in create proactive, confident ways to “It’s not news that women “Food is an important my own food choices has, at times, respond to potential lunch teasing in are held to impossibly high the future. cultural signifier. We use it to worked itself into a proselytizing standards, yet no one seems fervor. I have made wild, dangerous While a fairly common anecdote, communicate our values (see this story felt loaded to me. Frankie is to be adjusting their expecta- assumptions. Imbued with informa- veganism and vegetarianism), tion, hungry to share wisdom, I have a thin, blonde white girl. Her connec- tions. If women are not thin to communicate our in-groups been lawmaker, cop, arbiter. Self- tion to hummus is preferential, not and beautiful, they are ex- nominated expert. influenced by her family’s ethnicity (through ethnic food or family pected to be working toward However. I circle close now to or long-standing traditions. It marked traditions), to bond with each her, in first grade, as someone who being thin and beautiful. If where I started, before unraveling other (group meals), and to mysteries behind prices and labels, “eats different.” She came home em- you embrace yourself the way barrassed and hungry. communicate how we fit into pesticides and GMOs, gluten and you are, you are an outlier sugar. Sustained examination and the world” -Olivia, “The Shame in the female community. . . research into the food system has only CULTURAL RELATIVITY of Sweetness: Food as Code” increased my awareness of the com- “When we want to cel- losing weight isn’t something plexities and contradictions. ebrate, or elevate, our own In “Stall Confessions: Life Les- a woman does when she’s The most critical insight I have sons from my Lunch Box,” Devna overweight or unhealthy, arrived at is a humble one: the system group, we usually praise its Shukla describes her younger self as and the individual are phenomenally superior cuisine. And when the only girl of color at a small private it’s something all women different entities. we want to demean another, school. She tells a story of compet- are doing always. If we keep ing identities—at home she is Indian, dieting and trying to fit into KIDS ARE THE WORST often we turn to eating hab- and at school, American. Her mother the stereotypes, or if we keep “The shame we feel sur- its” -Donna R. Gabaccia, We Are decides to send a favorite snack for apologizing for not fitting rounding food also has to What We Eat: Ethnic Foods and lunch one day. Shukla reflects that the Making of Americans “this kachori, a small part of my into the stereotypes, we’re do with our desire to protect Indian identity, was supposed to stay doomed. No matter who you our culture and our fam- Surely the foods we eat can outside the playground boundar- are, it’s almost impossible to ily traditions. Nearly all of preserve or represent our traditions, ies—mostly out of fear for making be ‘pretty’ and ‘thin’ to every- these stories originate in the whether across generations or within me any more different than I already our own newly-created communi- was. I saw the kachori and I panicked. one. You will always be ‘fat’ storyteller’s youth.” -Rebecca ties. They can tell stories of cul- I didn’t know what to do—or how or ‘ugly’ to someone.” -Sarah Orchant, “Food Shame: How Our tural exchange, curiosity, generosity. to explain this ‘weird’ food to my Beauchamp, “Women Can Be Fat Lunch Defines Who We Are, For Simultaneously, the histories of the friends. But then again, I really want- and Ugly and Everything Is Going Better Or Worse” foods we eat are inextricably tied to ed to eat it. So, as a second grader, immigration, capitalism, colonization. I did the only rational thing I could to Be OK” One day after school last year, L.V. Anderson writes, “It’s practically think of doing to satisfy both my taste my amazing six-year-old niece came a given that middle-class white people buds and my internal conflict: I ate it I fast forward two or ten years, home very hungry. Apparently some like making and eating Mexican in the bathroom.” imagining future Frankie. Will she

Willy Street Co-op Reader, febrUARY 2015 21 shame or judge the food choices sive thing for women to do? Ac- often with these things, is that food is nance. These norms are not of others? Will she have tools to cording to Emma Gray, “eating in bad, that thin people are shallow, and universally legible, much less filter gendered, racialized, “body- public can be fraught with unwanted that it’s our inherent right to call them normative” messaging? According commentary, sexual innuendo, and out on it.” universally shared. And yet, to an ongoing study by the National judgment.” Julianne Ross writes, While fatness and thinness are not healthism seems to give cover Heart, Lung and Blood Institute, forty “We must be thin, yet relaxed around necessarily ridiculed in equal measure, for distaste for, if not outright percent of 9 and 10 year old girls have food. We need to fit a narrow ideal it remains evident that social pressures tried to lose weight. By age 17, 78% of beauty, but cannot show the work and judgments attach stealthily onto revulsion against, fatness.” of young women in the United States it takes to get there.” Certified health the bodies of women. And to what -Julie Guthman, Weighing In: Obe- are “unhappy with their bodies,” coach Isabel Foxen Duke articulates end? “A person can eat ice cream and sity, Food Justice, and the Limits reports the National Institute on Media how public eating then becomes an act still be thin, and a person can not eat of Capitalism and the Family. The National Associa- of social revolt: “As a way of per- ice cream and still be fat,” says Duke. tion of Anorexia Nervosa and Associ- forming their gender role, women are “People need to acknowledge the I understand that it is popular, ated Disorders reports that up to 24 supposed to be trying to lose weight or existence of body diversity outside of even trendy, to “fight” the “epidemic” million people of all ages and genders maintain their figures at all times. . . the context of eating specific foods.” of obesity. What does such a battle do, have disordered eating patterns in the So if you’re [eating in public], you’re Can we go beyond acknowledging? for thin people? To fat people? What U.S., and approximately 90% of those basically saying, ‘Hey, I have a right What would happen if we collectively is the real purpose behind this sup- folks are women. not to diet,’ and you’re going to get encouraged, celebrated, and validated posed social investment, particularly Thinking about friends and fam- backlash. At the end of the day, not all shapes and sizes of bodies? for people who inhabit bigger bodies? ily members who are socialized as trying to lose weight is counter-cultur- I am concerned with the normalizing women, I conjure up the avalanche of al for women.” “OBESITY EPIDEMIC” of one type of body, and the subse- humiliating, embarrassing, infuriating Isn’t it strange, then, how not eat- “Ways of seeing obesity quent assumptions and judgments that such a narrow view proliferates. food stories we collectively carry. In ing also becomes fraught with similar have taken hold through the her article “Public Food-Shaming Is unwanted commentary, sexual innu- The “obesity epidemic” has pro- The Insidious Type of Street Harass- endo, and judgment? For example, a proliferation of ideas about voked multiple, ongoing critiques. I ment Nobody Is Talking About,” new, anonymous Instagram account, personal responsibility, health lean on Julie Guthman’s writings here; Emma Gray begins with a personal YouDidNotEatThat, is getting a bit care, and citizenship that are as a long-time food justice advocate anecdote. She is walking down the of online attention. It reposts photos and self-described “foodie,” she has street, eating frozen yogurt, and get- of thin, normatively-attractive people endemic to neoliberalism. . . systematically parsed out much of the ting yelled at by a man on the side- eating “unhealthy” foods, such as Obesity seems to violate a set prevailing ideology around obesity: walk: She shouldn’t be eating that! hamburgers, ice cream, and donuts. As of norms of self-efficacy that “The term epidemic is far from neu- tral. For many, the term connotes con- She’ll get fat! Nell Frizell notes, “it accuses strang- some call healthism, norms ers, primarily women—who outnum- tagion and disease that one gets from RIOTS NOT DIETS ber men on the feed by at least ten to that are strongly related to close contact, inhospitable living and How can eating be such a subver- one—of lying. . . the subtext, as so neoliberal notions of gover- working conditions, or filth, squalor,

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22 Willy Street Co-op Reader, febrUARY 2015 and decay… The disease is generally most common unit of measurement actually further structural inequality.” personal judgment, and corporate/ precipitated by a vector, whether bac- currently utilized is the body mass in- governmental/ social responsibilities terium, virus, or parasite. Yet, there dex (BMI). The BMI is simply a ratio BAD OR MAYBE GOOD seem much more complicated. On the is not even agreement that obesity is of weight to height; “normal” BMI FOR BUSINESS website xojane.com, “Emily” elabo- a disease, much less a vector-borne was a category created by a statisti- So who is really invested in the rates one aspect of this: “The shame one… The epidemic language is cal average. While intended to tell us “obesity epidemic,” besides Michelle surrounding fast food in particular is somewhat cruel, simultaneously mini- something about fat (and also current- Obama? It turns out, a lot of people. so deep that if you even admit that you mizing the violence of serious plagues ly evoked in this way), the BMI lacks The phrase conjures images of con- sometimes eat it outside of the office, and overstating the association of a number of specific distinctions, such cerned faces and well-funded grant people feel OK commenting about corpulence with death.” as evaluating muscle versus fat, or proposals. Yet minimally, these efforts how disgusting it is and how they subcutaneous versus visceral adipose overlook a number of assumptions would never put that in their bodies. SOCIALIZATION, tissue. Its mathematical pattern also about normativity that actually shame Same with ‘junk food’ like Doritos—I MEDICALIZATION does not factor the ways in which and harm people who do not have a once got into a long argument with a As many people stand behind an female-bodied people have evolved specific kind of body. These frame- (male) co-worker who insisted that the argument that this “epidemic” de- to store more fat tissue (for pregnancy works also tend to describe the “prob- synthetic cheese chips were a revolt- mands an increased financial drain on and nursing). And, strangely, in 1998, lem” by already possessing a foregone ing thing to consume, despite my a larger health care system, Guthman the National Institute of Health rather “solution.” On this point, Guthman cogent point that they have actually posits, “seeing care for certain groups arbitrarily shrank the categorically writes, “neoliberalism has thus con- been engineered by science to be as as an excessive cost reflects an argu- “normal” range of BMI. As Guthman tributed to the idea that health is a per- delicious as possible.” ably perverse way of thinking about put it, “several million Americans sonal responsibility more than a social One effect of the widespread health care in terms of human need... became overweight overnight.” one, which has allowed intensified availability of fast food and junk food care for the sick is an economic bur- She writes, “the term obesity social scolding of the obese. Likewise, is a sense of familiarity. While such den only in health care systems where reflects a medicalization of fatness.” neoliberalism has circumscribed the familiarity is not the only reason many profit is the bottom line and public Yet medicalization has two sides. politics of the possible to that which people make the choices they do, it is services are underfunded and politi- On one hand, it can create access to can be obtained by ‘voting with your certainly a compelling one. It might cally unsupported—that is, systems in resources and treatments. On the other dollars’. . . The limited menu of solu- also be an economical one. “For the which only market logic is considered hand, Guthman argues, “medicaliza- tions to a deeply problematic food earlier part of my adulthood, my dol- legitimate.” tion can turn nonnormative conditions system reflects the cultural values and lars were sparse and I could not afford While there is general agreement and behaviors into problems in need social power of those who have fared to be wasteful,” Shay Stewart-Bouley that people in the US are becoming of biomedical solution, and subject reasonably well under contemporary explains. “The reality is for many larger—wider and taller—there is people to medical scrutiny regardless capitalism and thus are personally folks at the lower end of the financial much dispute about whether people of their desires… Linking diseases invested in particular ways of seeing spectrum, dollars are tight and often are becoming more “overweight” or with deviance or places with diseases the problem.” it’s easier to eat what you know rather “obese,” and what these terms even can legitimize marginalization of vari- The actual issues that surround than stepping out and being adventur- mean. In this particular capacity, the ous ‘populations’ and in that way can food choices, embodiment, inter- ous.”

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Willy Street Co-op Reader, febrUARY 2015 23 In the January 2014 issue of the organics industry, and the increasing write about and experience... pleasure. if health can be viewed (socially) as Reader, I wrote about the challenge popularity of nutrition-based health It’s hot, now I want to eat coconut a side effect to being “normal,” and of finding food to eat that is afford- care modalities. According to Guth- gelato. I want to eat without shame, as being normal is a criteria for social re- able and healthy while also being man, “health has come to have such a much or as little as I choose. “Eat- cognizance as judge/juror. . . frankly, convenient (www.willystreet.coop/ positive value that it is simply un- ing can be seen as a form of ballast normalcy (and healthfulness, as they digest/reader-editions/2014/01/what- thinkable not to choose it.” Yet what against wearing out,” Lauren Berlant are now conflated) seems rather bor- we-want-our-food-be). In that article, does this principle mean now, in a glo- writes in Cruel Optimism, “but also ing and oppressive. What does being I drew attention to the judgments balized, rapidly-changing world? as a counter-dissipation, in that, like coded “abnormal” do, especially in frequently put forth towards folks who Although initial healthism move- other small pleasures, it can produce efficient, capitalist systems of produc- use EBT/food stamps, and the sub- ments in the 1970s “displayed a an experience of self-abeyance, of tion? sequent shame that surrounds using healthy skepticism of government for floating sideways.” Tonight I want These commonly held notions them. Some folks will be judged for its intrusiveness in personal freedoms” to swim out to the edge of pleasure, around normalcy and abnormality, spending food stamps on unhealthy and were also “significantly anti-cor- I want to relish and savor, I want to imbued with shame and judgment, foods, others for choosing expensive/ porate in their sensibilities and tended taste and remember. My enjoyment become carved lines dictating the healthy foods. Understanding this to applaud populist, grassroots, and doesn’t need to be sexualized (because bodies that belong and those that stigmatization helped me understand cooperative efforts as models of alter- I identify as female), and it doesn’t do not. From race and ethnicity to how privilege, entitlement, and con- native ways of providing goods and need to be judged (because I have a gender, to body size and beyond, the descension all work together to create services,” Guthman notes that these particular body shape). My delight idea of “normal” itself is dictated by contexts of shame around buying, pre- efforts eventually became increasingly does not have to register on anyone systems of oppressive (de-)valuation, paring, eating, and talking about food. self-focused and less collective-ori- else’s health code of conduct. organized around various identities ented. Emily Martin argues that “new If I think about it self-consciously, and their historical, artificial divi- PLEASURE metaphors of immunity, which imag- or vulnerably, or judgmentally, maybe sions. Personally, I find it important “The person who haunts ine bodies to be pure and functional I would skip the gelato, the floating to examine how valuing health (in us is the person who is hav- until seriously compromised, seemed sideways. Maybe I would choose our individually-definable, specifi- to become the dominant way to con- sit-ups or wheatgrass or pass the time cally subjective ways) can create an ing more pleasure than us.” ceptualize human health at about the scrutinizing myself in the mirror. And unquestionable hierarchy of beliefs -Adam Phillips, On Balance same time that flexibility was heralded maybe such things could give me about the choices and lives of others. as the new way to manage the dynam- pleasure too. (But probably not.) The And while “healthism is oddly con- While a broadly defined healthful- ics of capitalism.” Could an insistence real question is: who would I be carv- flated with longevity,” as Guthman ness remains one of the main orga- on healthism actually represent a ing up my body for? articulates, “one fact on which there nizing principles of the natural foods hidden bias, or a reductionist approach “Health itself can then be seen as a is very broad consensus is that no one movement, is there a hidden shadow to thinking critically about complex side effect of successful normativity, lives forever and that death is most to such a palatable goal? Health priori- food- and body-related issues? and people’s desires and fantasies are definitely ‘normal.’” ties have shaped cooperative business Yet. Where does sensual enjoy- solicited to line up with that pleasant So what does it mean to live? “Is it growth, food justice activism, the ment fit in? I’d like to talk about and condition,” writes Lauren Berlant. So to have health? To love, to have been Are your financial choices on the money? Whether you’re buying a home, growing a business, or leaving a legacy, we’re here to help. Watch our story at heartlandcu.org/golocal. 1.800.362.3944 >

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24 Willy Street Co-op Reader, febrUARY 2015 loved? To have felt sovereign? To disturbing-new-food-shaming-trend- • Bruce Palling, “Does ‘Ethnic’ Food achieve a state or a sense of worked- targeting-women-on-instagram Exist?” http://online.wsj.com/news/ toward enjoyment?” asks Lauren • Nell Frizell, “Food Shaming Blogs articles/SB10001424052970203476 Berlant. Does shame detract from are Invasive and Unhelpful” http:// 804576616682225637832 our experiences of being alive? “Is munchies.vice.com/articles/food- • Devna Shukla, “Stall Confes- ‘life’ as the scene of reliable pleasures shaming-blogs-are-invasive-and- sions: Life Lessons from my located largely in those experiences of unhelpful/ Lunch Box” http://eatocracy.cnn. coasting, with all that’s implied in that • Eve Kosofsky Sedgwick and Adam com/2011/07/22/stall-confessions- phrase, the shifting, diffuse, sensual Frank, eds., Shame and Its Sisters: A life-lessons-from-my-lunch-box/ space between pleasure and numb- Silvan Tomkins Reader • Shay Stewart-Bouley, “Food Judg- ness?” • Julie Guthman, Weighing In: Obe- ment Is Not Cool” http://blackgirlin- sity, Food Justice, and the Limits of maine.com/class/food-judgment-is- MANY THANKS TO: Capitalism not-cool/ • Rebecca Orchant, “Food Shame: • Emily, “Food Shaming is the New How Our Lunch Defines Who We Fat Shaming” http://www.xojane. Are, For Better Or Worse” www. com/issues/food-shaming-new-fat- huffingtonpost.com/2013/08/22/ shaming food-shame_n_3791828.html • Lauren Berlant, Cruel Optimism • Sarah Beauchamp, “Women Can • friends and family for the good con- Be Fat and Ugly and Everything versations: NYC/ HOB/Vandross/ Is Going to Be OK” http://www. Colin Gillis huffingtonpost.com/sarah-beau- • Olivia, “The Shame of Sweetness: champ/women-can-be-fat-and- Food as Code” http://taikonenfea. ugly_b_5531861.html wordpress.com/2014/05/27/the- • Emma Gray, “Public Food-Shaming shame-of-sweetness-food-as-code/ Is The Insidious Type of Street • Donna R. Acacia, We Are What We Harassment Nobody Is Talking Eat: Ethnic Foods and the Making About” http://www.huffingtonpost. of Americans com/2014/07/23/public-food- • L.V. Anderson “Oral History of shaming-women_n_5604185. Breakfast Tacos Recalls an Era SPECIAL STORE HOURS html?1406125055 When Tacos Were Shameful” • Julianne Ross, “There’s a Disturbing http://www.slate.com/blogs/brow- Sunday, March 1st: New Food-Shaming Trend Target- beat/2013/08/12/oral_history_of_ closing at 7:00pm for our ing Women on Instagram” http:// breakfast_tacos_texas_monthly_s_ Annual Staff Party mic.com/articles/89749/there-s-a- interviews_with_austin_tamale.html

Willy Street Co-op Reader, febrUARY 2015 25 RECIPES AND DRINK RECOMMENDATIONS DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON

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Roasted Chicken Thighs with Fennel Beet and Poppy Seed Muffins and Lemon Adapted from www.cannellevanille.com. Adapted from www.thekitchn.com. These rosy-hued muffins flecked with dark poppy seeds are great in the This quick, one-pan meal will surely become a favorite. morning on your way out the door. Dairy- and gluten-free, they’ll be a hit 1 lb. boneless skinless chicken thighs with everyone in the house. 1 1/4 lb. fennel bulbs (about 2 small bulbs) 1 medium red beet 4 cloves garlic, minced 1/2 cup coconut milk (canned, shaken before measuring) 2 Tbs. olive oil 1 tsp. lemon juice 2 Tbs. white wine 1/2 cup brown rice flour (superfine if you can find it) 1 Meyer lemon, zest and juice (substitute regular lemon if unavailable) 1/2 cup almond meal 1 1/2 teaspoon kosher salt 1/4 cup quinoa flour* Black pepper 2 tsp. poppy seeds Directions: Preheat oven to 425˚F. Place the chicken in a large bowl. 3/4 tsp. baking powder Trim the stalks and fronds from the fennel bulbs, reserving 1 table- 1/4 tsp. baking soda spoon of the fronds, and slice each bulb into quarters. Slice the quarters 1/4 tsp. salt into 1” slices. Add to the bowl with the chicken. Mince the fennel fronds 1 egg and add to the bowl. Add the minced garlic, olive oil, white wine, lemon 1/4 cup brown sugar, plus 2 tablespoons zest and juice, salt, and a generous pinch of pepper. Toss to combine. 1 vanilla bean, split lengthwise, seeds scraped Transfer the chicken and fennel to a large rimmed baking sheet. Ar- 1/4 cup coconut oil, melted range the chicken in the center of the baking sheet with the fennel sur- Directions: Bring a small pot of water to a boil. Add the beet, cover, rounding it. Pour any remaining juices from the bowl over the chicken. and reduce heat to medium. Cook until the beet is fork-tender. Drain and Roast 30 minutes, or until the chicken reaches an internal temperature allow to cool. When cool enough to handle, peel and chop into chunks. of 160˚F, and the fennel is tender and turning brown. Let rest 5-10 min- Place in the bowl of a food processor and purée until smooth. Measure out utes before serving. Serves 4. 1/4 cup of purée and reserve the rest for another use (you can freeze it). Star Recommends: Villa Carfaggio Chianti Classico—Pretty aromas Preheat oven to 350˚F. Prepare a muffin pan by lining with papers or of dried flowers, raspberries and sweet spices abound. The palate liners. Set aside. is medium bodied, dry with lively acidity and fine grained tannins. In a medium bowl, whisk together the coconut milk and lemon juice. Flavors of black cherry, plum, tea leaves and savory spice charac- Set aside for 5 minutes. terize the wine. In a large bowl, whisk together the brown rice flour, almond meal, qui- noa flour, poppy seeds, baking powder, baking soda, and salt. Add egg, brown sugar, vanilla seeds, coconut oil, and reserved beet purée to the bowl of coconut milk and lemon juice mixture. Whisk to com-

Fennel and Black Olive Ciabatta Pizza bine. Add the wet ingredients to the dry ingredients, and whisk to combine. Scoop the batter into prepared muffin pan, and bake for 18-20 minutes, Adapted from www.pickledplum.com. until a toothpick inserted into the center comes out clean. Let cool on a Using ciabatta bread for pizza crust makes getting dinner on the table wire rack. Makes 9 muffins. fast and easy. This pizza is topped with a tasty and classic Italian combina- *To make: rinse 2 cups of quinoa through a fine mesh sieve for at least tion of sweet cherry tomatoes, fennel, briny black olives and savory Parme- 1 minute. Spread on a large, ungreased rimmed baking sheet. Bake at 350F san. for 12 to 15 minutes until dry, slightly golden and fragrant. Cool complete- 1 loaf ciabatta, sliced in half lengthwise, then cut into 4 large slices total ly, then grind in 1/4 cup batches in a coffee grinder until finely and evenly 2 cups Parmesan, a mix of freshly grated and chunks ground. Store tightly covered for 6 months in the refrigerator, or up to a 2 Tbs. olive oil year in the freezer. 2 fennel bulbs, stalks trimmed, fronds reserved, bulbs sliced Star Recommends: Monkey Bay Sauvignon Blanc—Overflowing with 12 pitted Kalamata olives, cut in half ripe, sweet flavors of grapefruit and lemon, the palate is infused 8 cherry tomatoes, cut in thirds with delicate herbal characters, this zesty white’s finish is crisp and Directions: Preheat oven to 350˚F. Heat the olive oil in a skillet over refreshing. high heat. Add the fennel and cook, stirring occasionally, until slightly charred, about 8 minutes. Transfer to a bowl and add the fennel fronds. Set aside. Brush the cut sides of the bread with some olive oil. Layer with the fennel, then olives and tomatoes, and finish with Parmesan. Cook 10 minutes, then finish in the broiler for 4-5 minutes, until the cheese is bubbly and lightly golden. Serve hot. Serves 4. Star Recommends: Cantele Salice Salento—Good full ruby-red. An enticing spicy character lifts dark cherry and graphite aromas. Sup- ple, spicy and sweet, offering an uncanny combination of vibrancy, fat and density. Finishes suave and long, with fine, sweet tannins and very good lift. please drink responsibly.

26 Willy Street Co-op Reader, febrUARY 2015 Stewed Sweet Italian Sausages in Fennel- Maple Spiced Delicata, Fennel, and Kale Bowl Tomato Sauce Adapted from www.sproutedkitchen.com. Adapted from www.foodandwine.com. Serve with some good bread for a wholesome, warming dinner. Slow-cooked fennel gives this dish a nice soft creaminess, a perfect 2 Tbs. olive oil, divided counterpoint to the Italian sausage. This is excellent served over polenta or 1 Tbs. maple syrup pasta. 1 tsp. whole-grain mustard 1/4 cup extra-virgin olive oil 1/2 tsp. cayenne 4 1/2 lbs. sweet Italian sausage (about 12 links) Pinch crushed red pepper flakes 3 fennel bulbs, trimmed, fronds reserved and chopped, bulbs each cut into 8 1/2 tsp. cinnamon wedges 1/4 tsp. nutmeg 1 onion, medium, chopped Salt 4 cloves garlic, minced Pepper 1/2 tsp. fennel seeds, crushed with a mortar and pestle 1 1/2 lb. delicata squash (about 3 small), skin on, halved lengthwise and Salt seeded 28-oz. can whole tomatoes, crushed with your hands, juices reserved 1 large fennel bulb 1 cup dry white wine 1 bunch purple kale, stems discarded, torn into large pieces 3 dried pequin chiles or 2 dried chiles de arbol, or a generous pinch of 3 Tbs. minced red onion crushed red pepper flakes Directions: Preheat oven to 400˚F. Arrange oven racks in upper and Directions: Heat the olive oil in a large Dutch oven over medium heat. lower thirds of oven. In a small bowl, whisk together 1 tablespoon of the Add half the sausages and cook until browed all over, about 5 minutes. olive oil, the maple syrup, mustard, cayenne, crushed red pepper flakes, cin- Transfer to a plate and repeat with the remaining sausages, setting aside all namon, nutmeg, and salt and pepper. Set aside. the sausages on the plate. Add the fennel to the pot and cook, stirring, about Spread the kale on a baking sheet and drizzle with the remaining 5 minutes, until golden. Add the onion, garlic, fennel seeds, and a teaspoon tablespoon of olive oil and a pinch of salt and pepper. Set aside. Slice the of salt. Cook until fennel is lightly browned, about 3 more minutes. Add the delicata squash into 1” half moons. Slice fennel in half and remove and tomatoes and their juices, the wine, and the chiles. Return the sausages to discard tough core. Slice into 1/2” wedges. Place on a rimmed baking sheet. the pot, lower the heat to low, cover and cook for 15 minutes. Uncover and Drizzle with the oil and maple syrup mixture, and toss to coat. Add another simmer until the sausages are cooked through and the sauce has thickened, drizzle of olive oil if it seems too dry. Roast in the upper third of the oven about 45 more minutes. Garnish with fennel fronds and serve hot. Serves 8. for 30 minutes, tossing vegetables halfway through cooking time. Transfer Star Recommends: Resonata Nero d’ Avola—This smooth, young the baking sheet to the lower rack to cook the last 10 minutes, until tender red wine from Sicily is a fantastic value. It has a body comparable and caramelized. After moving the squash to the lower rack, place the bak- to a fine Beaujolais, but a spicy, earthier Italian character to it. ing sheet of kale on the top rack to cook for 10 minutes, until the edges are There’s plenty of black cherry fruit and enough backbone to keep crisp. Transfer the squash, fennel, and kale to a large serving bowl. Toss it drinking well into next year. with the minced red onion, and serve warm. 4 servings. Star Recommends: Hilanda Monastrell—A decadent Spanish red at an amazing price! Featuring black cherry and plum aromas with full Linguini with Roasted Beets, Tarragon, and bodied flavors of vanilla and spice with a smooth finish. This is a balanced and powerful red; strong on the palate with dark choco- Caraway late and mint flavors with a persistent lingering finish. Adapted from www.foodandstyle.com. This striking, dark pink pasta dish looks as good as it tastes. A simple green salad is all you need to make this the star of a special meal. Grapefruit-and-Sugar-Rubbed Pork Tenderloin 6 red beets, baked and peeled 1/2 cup extra-virgin olive oil Adapted from www.saveur.com. 1 1/2 tsp. caraway seeds Grapefruit, brown sugar, and spices coat pork tenderloin and turn into a 1 Tbs. salt, plus 3/4 teaspoon, divided caramelized, flavorful crust. 1 lb. linguini 1 cup packed dark brown sugar 4 cloves garlic, minced 1 Tbs. smoked paprika 2 Tbs. balsamic vinegar 1/2 tsp. ground cumin 1/4 cup coarsely chopped fresh tarragon 1/2 tsp. ground fennel Black pepper 1/4 tsp. cayenne Directions: Slice the beets into 1/8” slices, then cut into julienned 5 cloves garlic, peeled strips. Transfer to a bowl and set aside. Heat a large, heavy skillet over high 2 grapefruit, zested and supremed heat. Add the oil, caraway seeds, and sliced beets. Sauté 10-12 minutes, Coarse salt stirring occasionally, until the beets look dark around the edges and lose Black pepper their moisture. Remove from heat and set aside. Bring 6 quarts of water to 1 1/2 lb. pork tenderloin a boil in a large pot. Add tablespoon of salt, then add the pasta and cook Directions: Preheat oven to 450˚F. Place the sugar, paprika, cumin, according to package directions, until al dente. Drain, reserving 1/2 cup of fennel, cayenne, garlic, grapefruit zest and segments, and salt in the bowl of the pasta water. Heat the beets over high heat. Stir in garlic and vinegar, a food processor. Purée until smooth and transfer to a large bowl. Add the and sauté for 1 minute. Add the drained pasta, reserved cooking water, and pork tenderloin and toss to coat. Cover with plastic wrap and let sit at room tarragon. Sprinkle with remaining 3/4 teaspoon of salt and a pinch of black temperature for 15 minutes. Transfer the pork to a parchment-lined baking pepper. Remove from heat and use tongs to toss the pasta until well-coated sheet fitted with a wire rack. Cook about 20-45 minutes until the internal with sauce. Serve immediately. 4 servings temperature of the pork reaches 140˚F, and the outside is lightly caramel- Star Recommends: Leese Fitch Zinfandel—With deep garnet color, ized. Let rest for 10 minutes, then slice and serve. the 2012 Leese Fitch Zinfandel has aromas of raspberries, fresh Star Recommends: Brandborg Riesling—The many merits of an grated ginger, cinnamon stick, black cherry, and vanilla cream pie. Elkton AVA are borne out in this just off-dry, classically varietal The flavors marry seamlessly with the aroma showing notes of black Riesling. Rhine-like peach and citrus mingle with Mosel-style miner- cherry, fresh cranberry, raspberry hard candy, crème soda, nutmeg, ality to create a come-back-for-more palate-pleaser. Hints of musk, and finishes with American oak flavors of vanilla and coconut. yeast and effervescence add their assets.

Willy Street Co-op Reader, febrUARY 2015 27 THIS MONTH’S WELLNESS WEDNESDAY IS FEBRUARY 4TH.

Falling in love and El Corazon have the same effect; they make your heart beat faster. One sip of El Corazon will light up your heart and awaken your taste buds. onth ea m ay sd

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Know of a local non-profit focusing on food, agriculture, environmental issues or cooperatives? Next month’s Wellness Wednesday is To say “Thank You” for what these groups do March 4th for our business and community, we are offering non-profit organizations in these areas a 20% discount on catering food orders. * Does not include delivery charges. All catering service restrictions apply.

See www.willystreet.coop/catering for details and download Application deadline is a menu or call (608) 237-1201 February 28th, 2015

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