STORES CLOSING EARLY 7:30PM FOR LABORDAY MONDAY, SEPTEMBER2AT

PRSRT STD U.S. POSTAGE 1457 E. Washington Ave • Madison, WI • 53703 PAID POSTMASTER: DATED MATERIAL MADISON, WI PERMIT NO. 1723

CHANGE SERVICE REQUESTED A PUBLICATION OFWILLY STREET CO-OP, MADISON,WI VOLUME 46• ISSUE 9•SEPTEMBER2019 WILLY STREET CO-OP MISSION STATEMENT The Williamson Street Grocery Co-op is an economically and READER environmentally sustainable, cooperatively owned grocery PUBLISHED MONTHLY BY WILLY STREET CO-OP business that serves the needs of its Owners and employ- East: 1221 Williamson Street, Madison, WI 53703, 608-251-6776 ees. We are a cornerstone West: 6825 University Ave, Middleton, WI 53562, 608-284-7800 of a vibrant community in south-central Wisconsin that North: 2817 N. Sherman Ave, Madison, WI 53704, 608-471-4422 provides fairly priced goods Central Office: 1457 E. Washington Ave, Madison, WI 53703, 608-251-0884 and services while supporting EDITOR & LAYOUT: Liz Wermcrantz local and organic suppliers. ADVERTISING: Liz Wermcrantz COVER DESIGN: Hallie Zillman SALE FLYER DESIGN: Hallie Zillman GRAPHICS: Hallie Zillman WILLY STREET CO-OP SALE FLYER LAYOUT: Liz Wermcrantz BOARD OF DIRECTORS PRINTING: Wingra Printing Group The Willy Street Co-op Reader is the monthly communications link among the Jeannine Bindl, President Co-op Board, staff and Owners. It provides information about the Co-op’s services Ann Hoyt, Vice President and business as well as about cooking, nutrition, health, sustainable agriculture and Brian Anderson more. Views and opinions expressed in the Reader do not necessarily represent those Stephanie Ricketts of the Co-op’s Directors, staff or Ownership. Willy Street Co-op has not evaluated the Trevor Bynoe claims made by advertisers. Acceptance of advertising does not indicate endorsement Michael Chronister of the product or service offered. Articles are presented for information purposes only. Gigi Godwin Before taking action, you should always consult a professional for advice. Articles may be reprinted with permission from the editor. Sarah Larson

SUBMISSIONS BOARD CONTACT INFO: 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] ted by the 15th of the month. Submissions should be emailed to l.wermcrantz@ (includes the GM, Executive willystreet.coop or mailed to Willy Street Co-op’s Central Office according to sub- Assistant and Board Adminis- mission requirements. trator) CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800 NORTH: 608-471-4422 BOARD MEETING BUSINESS OFFICE: 608-251-0884 SCHEDULE Tuesday, September 17 FAX: 608-251-3121 Tuesday, October 15 SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450 Tuesday, November 19 GENERAL EMAIL: [email protected] Tuesday, December 17 GENERAL MANAGER: [email protected] Tuesday, January 21 EDITOR: [email protected] As always, Board meetings are held PREORDERS: EAST: [email protected]; WEST: ws.preorders@ at the Central Office beginning at willystreet.coop; NORTH: [email protected] 6:30pm (unless otherwise noted). WEBSITE: www.willystreet.coop Dates are subject to change. Please BOARD EMAIL: [email protected] see www.willystreet.coop/events/ board-of-directors to confirm. STORE HOURS: 7:30am-9:30pm, every day East Juice Bar: 7:30am-6:00pm; West Juice Bar: M-F: 7:30am-7:00pm

& Sat-Sun: 7:30am-6:00pm; North Juice Bar: 7:30am-7:00pm Deli: 7:30am to 9:00pm Seafood Center–East and West: Monday–Saturday, 8:00am-8:00pm; Sunday, 8:00am- 6:00pm.

IN THIS ISSUE

3 Customer Comments 9 Seeded vs. Seedless 18 Food Pantries and Food 4 Union Organizing; Watermelon Banks: Part of the Local Food System Online Shopping; and 10 Recipes Featuring Local More! Products 19 Community Shares

5 August Board Meeting 11 Local Produce of Wisconsin’s 2019 Notes; Meet New Board Availability Change-Makers Advance Member Gigi Godwin the Local Social Justice 13-15 SPECIALS PAGES Movement 6-8 Community Room Calendar 16 Eat Local Month Promos 20-21 The Science and Art of

Local Organic Apples 8-9 Local Food Access 17 New Products

22-23 Recipes

STORES CLOSING EARLY MONDAY, SEPTEMBER 2 AT 7:30PM FOR LABOR DAY

2 Willy Street Co-op Reader, SEPTEMBER 2019 CUSTOMER COMMENTS Thanks for your suggestion and I and informing people how their from Wisconsin or from within 150 Write Us! apologize for not responding sooner! daily lives impact CO2 emissions. miles of our state capitol. These tags at We welcome your comments and -Brendon Smith, Communications Through my research I have found least give you an idea of how far prod- give each one attention and seri- Director out how a person’s diet can indi- ucts may have traveled. Some other ous consideration. Send them to vidually impact carbon emissions. labels that are available to suppliers to customer.comments@willystreet. PLASTICS I think people are very open to include on their products include the coop or fill out a Customer Com- Q: Plastic pollution is a world- change to help the earth. But when Non-GMO Project, various Fair Trade ment form in the Owner Re- wide crisis and I would love to see it comes to changing their diet, they certifications, the USDA Organic sources area. Each month a small more of an effort to reduce plastic at don’t know how. I am wonder- certification, and others. Looking for selection is printed in the Reader. the coop. You are already far above ing why there are not labels in the products with third-party certifications Many more can be found in the other grocery stores and I love the grocery store showing the carbon on their packaging can also give you commons or in the binder near addition of paper bulk bags, but big footprint of food products. A recent clues regarding the carbon footprint. Customer Service. Thank you! steps have to be taken to stop this study in the journal Science found I hope your project was a success! global disaster. A lot of plastic "al- that similar products in the grocery I have forwarded your comment and ternatives" aren't sustainable and it store can have very different carbon my reply to our General Manager would be great to see bigger changes, footprints. For example a bar of Anya Firszt. Thanks again for shar- CORRECTION such as not providing plastic pro- chocolate can have the same climate ing your idea, and for your interest in In my May feature article, "Fats duce bags or deli containers at all, impacts as driving 30 miles in your where food comes from and how it and Fiction,"I referred to canola oil forcing shoppers to think ahead and car. Compared to another bar of is produced. You're absolutely right, as a bad choice for cooking, due to its bring their own reusable bags or use chocolate that has little to no limit there's lots of people in the area who "unhealthy fat composition," as well the paper options. Cheese wrapped impact. Without labeling a shop- are very interested in this issue. Enjoy as its high likelihood of being rancid in waxed papers, eliminating the per will have no idea which item is your summer! -Kirsten Moore, Coop- by the time it gets to the shelves at the plastic sleeves on your vitamin jars, better for the earth. My idea is to erative Services Director grocery store. It's true that most cano- not offering produce pre-wrapped in start labeling food items with their la oil ends up with some trans fats plastic, putting the discount produce carbon footprint. You can start PAPER BAG USAGE (which should be avoided entirely, if in paper bags, etc. What is conve- with your local organic farmers and Q: I have seen several letters possible), produced in the course of nient for us is often harmful to the retailers. I think this would also help over the past few months criticiz- industrial processing methods (and, to environment and a push against these local places because people in ing people who use paper bags for a lesser extent, by expeller-pressing). plastic will help make consumers Madison would definitely be inter- their groceries. I am not sure why It's also true that conventional cano- more aware and proactive! Thank ested in buying a product with a there seems to be a group of people la is very often processed with the you for being conscious leaders in smaller carbon footprint. intent on demonizing paper bag highly toxic chemical hexane, and that good food and healthy living! A: Thanks for writing to us and for usage. I for one live in an apartment vegetable and seed oils generally lack A: Thanks for the ideas and for your interest in the carbon footprint of complex where I have to walk quite the stability to keep them fresh for your interest in the challenges of the foods we eat and the foods the Co- a distance to deposit my recyclables very long. plastic reduction at the Co-op. I was op sells. We definitely believe in your into a large metal container that What I didn't know was that, at reviewing my list of comments to re- interest in providing more information serves the entire complex. I am the time I was working on the article, spond to from last fiscal year, and I’m and transparency for customers, but 4’11” and use a cane for stability. I the Co-op was starting to carry a so sorry this one was still waiting. We there are barriers to retailers them- would not be able to place my recy- new product: Farm Fresh's organic, agree with the sentiment that reduc- selves doing the labeling. The largest clables into a plastic container and cold-pressed, chemical-free, non- ing the reliance on plastic and plastic barriers are reliable information from reach up to tip the container into GMO canola oil. Farm Fresh's meth- alternatives is our social and ecological the supplier, space for the tags, and the recycling bin which is nearly as ods make for an oil without trans fats, responsibility. You may have noticed labor. We carry literally thousands of tall as I am (think large commercial with a good (high) monounsaturated- over the last year that we have been products on our shelves and source dumpster). I do need paper grocery to-polyunsaturated fat ratio, and with a searching for and sometimes success- them from over 200 suppliers. For us bags in order to deposit my recycla- high omega-3 content. In addition, it's fully sourcing products with alternative to include information about carbon bles into the bin. Per the company produced here in Wisconsin! Unlike packaging, most recently, strawberries footprint, we would need to find a way contracting our waste disposal, I most canola, grown over vast acreages packaged in cardboard and home com- to present that information concisely, would also have the option to place via methods that take a heavy toll on postable produce bags. Reducing plas- still have room for the price and unit my recyclables into a clear plastic the land, Locoil, LLC, emphasizes sus- tic reliance is very important, but also information on the shelf, and find a bag, but that seems to me worse for tainable agricultural practices—and, not always straightforward when we way to get that information from our the environment than using paper since their product only gets shipped are looking at providing a wide variety suppliers in a uniform way so it's easy bags. When I have built up a paper from Marshall, it arrives fresh, without of products that meet a wide variety of for the customer to understand. Sup- bag supply for my recycling then sitting around in a warehouse and be- needs and price points, meeting food pliers are not required to provide this yes, I do bring reusable bags to the ing subjected to multiple shifts in tem- and safety regulations, balancing the kind of detail to their customers, nor grocery store. But I would ask your perature. It's exciting to know we have reduction of food waste and spoilage are they required to keep it up to date, readers to please stop vilifying shop- a new, local oil for cooking (especially with the desired reduction of plas- and so for us, maintaining the infor- pers who use paper bags. There may for higher-heat applications) that adds tic use, and looking at which tactics mation accurately would take a lot be a very specific reason for using a lot to the resilience and diversity of reduce the carbon footprint overall. of time that we unfortunately cannot paper bags. I would ask everyone to our regional foodshed. I'll be buying There are many ways to go about ad- afford. We occasionally get requests please stop the vitriol and start try- some today to use in a stir-fry tonight! dressing these issues, but some of them for labels like these and others related ing to see things from other people’s -Andy Gricevich, Newsletter Writer are in conflict with one another which to diet or growing practices, and to us perspectives. Let’s all try to get requires us to weigh the options care- the best efforts are spent encouraging along. VEGAN CHEESE CONTEST fully, and occasionally compromise the suppliers themselves to put that A: Thanks so much for writing in Q: Wanted to suggest that there in some areas to benefit others. Some information on their labels. That way, and for sharing your experience with be a vegan cheese contest every of the ideas you have shared are great, the information is first-hand from the us. You're right, there's no one-size- year. It’s so nice to try before you and they are definitely on our radar for supplier instead of second-hand from fits-all answer here, and many times, buy and I’m sure the demand would consideration. We appreciate the feed- us, and ensures the customer is receiv- people have their own reasons for be there. Thanks. back, and I hope my tardy reply does ing the most accurate information. choosing to take a bag. That is one A: We don't currently have enough not deter you from sharing more in The most success we've seen with this of the reasons why we do not charge vegan cheese options to create much the future. Take care. -Kirsten Moore, has been the standards put in place for for taking a bag; sometimes it's still of a bracket, and definitely not enough Cooperative Services Director organic and GMO labeling (and those the best option for certain needs. We local vegan cheese options. I certainly are not perfect, but they're steps). appreciate your perspective, and that the support the idea of "trying before CARBON FOOTPRINT One label you might find helpful you also reuse bags sometimes, when you buy" and we've passed along your LABELING when it comes to carbon footprint at you have enough paper ones to do suggestion to the stores to do some Q: I am a 10th grader at Madi- the Co-op is our local shelf tags. All your recycling at home. Have a great passive sampling of vegan cheeses son West High School. I am com- of our local products receive a purple evening! -Kirsten Moore, Cooperative so that you can try different options. pleting a project on climate change tag. Our local definition is for products Services Director

Willy Street Co-op Reader, SEPTEMBER 2019 3 HOT REUBEN regarding the Monkey Muffin some SANDWICHES time ago, and to be honest, at that GENERAL MANAGER’S REPORT Q: Just ate a hot reuben sand- time I wouldn't have had much of wich a friend picked up for me at an answer apart from agreeing with Willy Street on Williamson Street. you! Fortunately, in the time since, Union Organizing; Online I was very surprised at how much I am happy to report that our bakery Shopping; and More! HEAT was in it, but attributed it has updated their made-without-glu- to black pepper and white pepper. ten recipes, and the quality of these Lo! On reading the paragraph items has risen dramatically. You of ingredients I find it had Willy see, up until recently, the bakery HELLO bor Relations Board in these matters. Street chipotle mayonnaise; along had been using a gluten-free flour SEPTEMBER! I will share any further develop- with chipotles two more times on blend that imparted a flavor that It is that time ments on the staff unionizing effort the "recipe." Why such a NON- we did not like in addition to being again when go- with Owners via our website, social traditional ingredient in a tradi- quite finicky and inconsistent for ing back to school media, and newsletter. tionally GERMAN sandwich? I'm large-production baking. After much is at the forefront allergic to peppers of that sort, experimentation and test batching, for many parents, ONLINE SHOPPING AND and now am going to fall asleep we have broken up with the funky guardians and DELIVERY FROM WILLY from being forced to take a BIG faux flour! I hope you have had an students! There is STREET CO-OP by Anya dose of an antihistamine to prevent opportunity to give the Monkey no shortage of back Have you checked out our newest Firszt, the reaction going systemic in my Muffin another try, and the other to school lunch program to better service customers? body. I really don't understand the made-without-gluten products we General staples and after Shopping online for store pick up fixation culture has with foods that have on offer as well. If not, I rec- Manager school treats at our or home delivery is now available, burn their mouths, but feel more ommend it, and would love to hear stores—check it you can find out what’s in store for and more that there should be some your thoughts either way. Thanks for out! you here: shop.willystreet.coop. warnings when you've put pep- being a Co-op Owner and for offer- We are mid-way through the first pers of the capsicum variety into ing your feedback! -Mike Tomaloff, quarter of the new fiscal year. We are SPECIAL STORE HOURS foods, especially when that's not Kitchen Supervisor in the process of closing the last fiscal THIS MONTH what's expected. Like menus are year, and have received a draft audit • Labor Day, Monday, September 2, restaurants indicating which items BRING YOUR OWN BAGS report from our auditors that will 2019: Stores close at 7:30pm. are HOT HOT HOT. I was really Q: Since stores have started be shared first with the Willy Street excited to get a real reuben with charging me $0.10 for each bag Co-op Finance Committee this month ON THE HORIZON corned beef instead of tofu, and I bring to the store I have found and then forwarded to the Board for October is Co-op Month! instead, I sorta got BURNT. myself less inclined to donate their review. Throughout Owner Appreciation A: Sorry you had issues with our additional dollars at check out. I Additionally, we are managing Week, October 7-13, we will be cele- sandwich. To be honest, I don't know find this forced donation strategy retail operations and diving into this brating our 45th birthday, and we will why we use the chipotle mayo on this heavy handed. Making people give year’s capital improvement projects. be offering great Owner-only sales, particular sandwich. We have been money is just not a good idea. We will be upgrading each store with our Board members will be serving selling it this way for 10+ years and it A: Thanks for checking in about new energy efficient refrigeration cake, you will have the chance to win has been a good seller. As a manager, this. Please rest assured you are not units and the installation of the new great prizes at each store, you can try it's hard for me to justify changing being charged an additional 10¢ mural at Willy North (more about that product product samples, and more. one of our best selling sandwiches. when you shop at the Co-op, we do below). Behind the scenes, the new At Willy West, we plan to have the There is a silver lining though! not force anyone to make any dona- office space at Willy North will be world’s largest (we’re even looking We are more than happy to make this tions. The Co-op Contribution listed ready for use, which includes a staff into third-party verification) display with regular mayo, just ask one of on your receipt is what Willy Street bathroom! of Fair Trade fruit. Stay tuned for our awesome deli clerks. Also, I will Co-op saves for the Double Dol- which fruit we choose to highlight. work with our category manager to lars Fund each time you reuse a bag UNION ORGANIZING These products will be offered at get a label on the sandwich that calls for your shopping. The Co-op itself The Co-op received notification a discount to Owners at all of our it out as spicy, just like we do our contributes 10¢ to the Fund for each on August 14 , 2019 from the Na- stores. Deli salads. Thanks for the sugges- reusable bag a customer uses when tional Labor Relations Board (NLRB) On October 13 at 12:00pm, we tion. they shop. You save us money when that the United Electrical, Radio, and will dedicate the new mural at Willy Since you had such a bad reaction we use less paper bags, and we send Machine Workers of America (UE) North. This is an exciting project to the sandwich, I'd like to offer you a that money to Community Action filed a petition for an election to be- done in collaboration with Dane Arts refund so that you can try one of our Coalition to support Double Dollars come certified representatives for the Mural Arts. reubens without the chipotle mayo, or at participating farmers' markets and employees of Willy Street Co-op. And, as a final reminder the Fall spend it elsewhere in the store as you the Co-op. Double Dollars provides As we posted on our website and Equinox is September 23. see fit. I'll have a $10 gift card wait- vouchers for fresh foods, fruits and Facebook on August 12, Willy Street Until next month… ing for you at the Customer Service vegetables to those shopping with Co-op strives to be a welcoming and desk at our east side store. Wisconsin FoodShare (SNAP) supportive workplace, interested Please feel free to reach out if to stretch their limited shopping in the growth and potential of each Advertise in you have any additional comments budgets further. We track your bag employee and the community we the Reader or concerns. Cheers, Dustin Skelley, reuse and our contribution on cus- serve. We are aware that a number Deli Manager-East tomer receipts due to requests to see of Co-op employees may be inter- Reach over 34,000 Co-op Owners. that we are counting people's reused ested in seeking union representation MONKEY MUFFINS bags to support the program, and Affordable rates, wide reach, and labor organization support. Our excellent returns. Q: Hello, I often purchase bak- with a limited number of characters management team and the Board of ery from the co-op and it is quite available on the receipt to describe Discounts for non-profits, Owners Directors respect the right of our staff and for multiple insertions. reliable. Today however I tried what the line item is, I can see why to consider this issue and to make an a monkey muffin and it was more this could be confusing for some Find info here: informed decision. We endeavor to willystreet.coop/advertising like eating sawdust than a baked customers. We have been working operate in compliance with all labor Call 608-237-1230 or email good. The chocolate chips and with our Logistics and IT depart- and employment laws, as well as with [email protected] for frosting were the saving features ments to make the receipts clearer, the rules outlined by the National La- more information or to place your that made it remotely palatable. though I'm not 100% certain there is reservation. Because it's Monday, I don't know a great solution at this time. if the bakery is old, or if it's a reci- Please let me know if I may pe issue, but I can't imagine anyone assist you further. Also, thank you would find this item satisfying. so much for reusing bags! We ap- A: I am a cook and supervisor preciate your support for the com- STORES CLOSING EARLY at the Co-op's Production Kitchen, munity, the environment, and for where we make many of the Deli and your feedback. Have a great after- MONDAY, SEPTEMBER 2 AT 7:30PM FOR LABOR ‘ Bakery offerings that you find in the noon. -Kirsten Moore, Cooperative DAY retail stores. I received your comment Services Director SATURDAY, AUGUST 17 AT 6:00PM FOR OUR ANNUAL STAFF PICNIC MONDAY, SEPTEMBER 2 AT 7:30PM FOR LABOR DAY 4 Willy Street Co-op Reader, SEPTEMBER 2019 involved in the Co-op and help out think it will be a good fit. I can’t BOARD REPORT behind the scenes is because the wait to be a part of this dynamic Co-op has given me so much on a group and be behind the scenes at the personal level. I want to give back. Co-op. There is so much going on, August Meeting Notes; Meet New so many pieces to the cooperative SR: What are your top three fa- Board Member Gigi Godwin! vorite Willy Street Co-op foods? puzzle. I can’t wait to get in there GG: The ripe Hass avocados! and be a part of it. There’s a lot to The Co-op’s summer lemon iced learn! I’m hoping to serve on the el- Gigi Godwin for our first “Meet the tea. I can’t live without it. I drink Board Development Committee, come Board” interview of this new cycle. two every morning! especially to explore how to encour- Sep- Learn more about one of your newest The salad bar. I love it. It’s so age better candidate turnout in future tem- Board members below! well stocked. I’m so impressed by elections. W I also hope to be a part of that ber, and all of fall’s Stephanie Ricketts (SR): What how well the staff keeps it up, and promise! This is was your first memory of Willy they rotate exciting options like committee because I want people to one of my favorite Street Co-op? individual falafel balls, Bunky’s feel welcome, and know that anyone Stephanie months of the year, Gigi Godwin (GG): I first visited Hummus, kimchi, Deli salads, etc. can run for the Board. That message Ricketts, particularly from the Co-op when it was in its previous It’s a good chance to try new things needs to get across even more. If you’ve got self-doubt, put it out of Board a local food stand- location, across the street at the So- as well. point. The harvest cial Justice Center. I had moved from your mind and go for it! Member SR: Do you have any favorite is in full tilt, and all downtown to the near-east side and As for challenges, at Board food traditions? of us living here in really wanted to get out of my frozen Orientation we heard from Paige GG: Being a CSA member has Wisconsin are lucky pizza rut and teach myself to cook. Wickline (Finance Director) about taught me to cook with the seasons. to have a bounty of The bulk aisle was my mainstay— just how tight the grocery business I’m a self-taught cook. Cookbooks local produce to enjoy. And…wel- rice, beans, bulgur, lentils. Shopping is. Learning about slim profits, per- give me good ideas, and I love taking come back to school, to all of those at the Co-op gave me a sense of com- centages of margin, etc. has been so the box of produce and supplement- families and individuals who are munity, and it also opened the door illuminating. It’s a very competitive ing it with produce from the Co-op. sharpening their pencils and packing to meeting a lot of interesting people. industry, especially if the products Cooking with the seasons also backpacks with notebooks! are farm-friendly, organic, etc. I SR: How did you first learn about means football is starting! That At the August Board meeting want all three locations to thrive. cooperatives, and what was the means grilled brats, chili, taco salad, we officially seated our new Board first co-op you joined? I know there’s interest in a fourth and curry (I can’t live without mak- members, Ann Hoyt, Gigi Godwin, GG: My first experience at a store, and I don’t think it’s viable ing curry). It’s a good way to use up and Sarah Larson. I am excited to Co-op was working at Weaver Street now. I want the Co-op to someday the bountiful vegetables. Willy East have these thoughtful new minds Market in Carrboro, NC, where I explore an option to move into an carries Maya Kaimal Indian Simmer at the Board table. We also elected lived for a year. I was a wee 20-year- area that is reaching out to people Sauces, and I am loving the Madras officers of the Board, reviewed the old, who worked in the deli kitchen who aren’t just in Dane County. But Curry Blend with coconut cream, 2019-2020 Board calendar, and making huge batches of tabouli and if we expand, we still need to thrive urad dal lentils, tomato paste, and seated Board members on the various mock eggsalad before I knew bulgur as we are now. There’s always more curry leaves. committees that assist the Board in wheat and tofu even were! Here in competition moving into the area. its duties. These include the Policy Madison, I first joined Mifflin Street SR: Besides being a Willy Street SR: Is there anything else you’d Committee, which works on drafting Co-op and I also volunteered in their Co-op Board member, what else like our Owners to know? do you like to do with your time? and amending policy language for produce department, and it was a lot GG: In my candidate statement GG: I love working out, going Board approval; the Finance Com- of fun. I did talk about affordability. When to the gym! Strength training really mittee, which dives deep into the Co- I was talking to people I know, and SR: What do you rely on Willy puts a smile on my face, helps reduce op’s financials on a monthly basis; Street Co-op for? also people I’m just acquaintances my stress, and makes me feel unstop- the Board Development Committee. GG: Of course, food! It’s also with, there were many people who pable. which handles the election process, about the experience though… in my don’t see the Co-op as an affordable I love to read. I used to be pretty Board trainings/learning, and Owner candidate statement I wrote about option. That’s something I want to much only into biographies, but I outreach; and the Community Rein- wanting everyone to feel welcome work on. I’ve been through times of like more mysteries now too. vestment Fund Committee. techni- when they come into the Co-op. food insecurity myself, and my expe- I love nature walks. I enjoy iden- cally a General Manager committee, After all these years, I feel like rience serving on the Access Dis- tifying wildflowers, butterflies, other which has up to two Board members walking into Willy Street Co-op is count Committee for two years also plants and insects. I’m a four seasons participating in the selection process. like walking into my own coopera- motivated me to run for the Board. I person, and really love being outside. We’re setting the stage for a new tive version of Cheers. I can talk and want people to know that the Co-op And… of course, cooking! Board, and Fiscal, year! connect with anyone in the store— is an option, even if you’re on a tight not just people who work there, but SR: What are you most excited budget. I don’t want affordability to GIGI other Owners. You’re at the salad about in being a new Board be an issue that prevents someone member, and what do you see GODWIN bar and you just find yourself talking as the biggest opportunities and from becoming an Owner. Speaking to someone. It’s a very welcoming challenges the Co-op will face It is a pleasure and an honor of those new environment for me, and I look for- over the next few years? to serve on your Board of Direc- Board mem- ward to going there so much. I want GG: I attended a lot of Board tors. If you would like to reach out bers, I had the everyone to feel as welcome as I do. meetings before officially throwing with questions, ideas or just to say pleasure of We’re all in this together. my hat in the ring. I wanted to make hello, you can email us at board@ interviewing Part of why I wanted to be more sure it was a good fit. I definitely willystreet.coop.

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Willy Street Co-op Reader, SEPTEMBER 2019 5 Fee: $20 for Owners; $30 for non-owners Community Room Class Calendar Join Neeta Saluja for a delicious meal of shrimp marinated in fresh ginger and lemon, and then cooked with ginger, garlic, onions and spices and finished Please see class descriptions for fees. Owners enrolled in the Access Discount Program receive a with coconut milk to give a rich and creamy taste to the curry. Additionally, 10% discount. Payment is required at registration; please register by stopping at the Customer Service desk or by calling Willy West at (608) 284-7800 or Willy East at (608) 251-6776. For more a refreshing rice dish prepared with fresh lemon juice, seasoned with fragrant information about individual activities and classes, see willystreet.coop/calendar. curry leaves and toasted black mustard seeds will be demonstrated. A dessert prepared with Greek yogurt flavored with saffron and nutmeg and served with Refund Policy: Unless otherwise specified in the description of the event, registration for events that nuts or fresh fruits will round out the meal. Willy Street Co-op cancels will be refunded in full. Individuals who wish to cancel their registration must contact Customer Service with 72 hours notice to receive a full refund or transfer their registra- tion to another class . No refunds or transfers will be granted for cancellations within 72 hours of an COOKING WITH CHEF PAUL: event. In order to cover costs incurred, there are absolutely no exceptions to the Refund Policy. FISH TACOS AND EMPANADAS Location: Willy East Community Room Thursday, October 10, 6:00pm–8:00pm Ages: 13 and older; adult supervision required THE ULTIMATE COMFORT FOOD: Your Co-op’s Own Instructor: Paul Tseng BISCUITS, SAUSAGE AND GRAVY Fee: $10 for Owners; $20 for non-owners Location: Willy East Community Room Join Chef Paul to learn to make pico de gallo, seasoned fish, and all other Tuesday, September 10, 6:00pm–8:00pm garnishes you’ll need to build a taco step by step. Then Paul will demonstrate Ages: 13 and older; adult supervision required how to make empanadas, from the simple wheat flour dough to the fillings and BAKING Instructor: Pam Barnes how to cook them. Fee: $20 for Owners; $30 for non-owners Whether it's breakfast or dinner, this is a filling and hearty meal! Pam SIX SPICES: DELICIOUS AND SIMPLE Barnes, former owner of Sole Passion Baker, will teach students how to make INDIAN COOKING tender and flaky biscuits using butter and lard. She will also demonstrate how to Location: Willy East Community Room make easy and satisfying sausage and milk gravy. Wednesday, October 16, 6:00pm–8:30pm Ages: 13 and older; adult supervision required MAKE IT SIMPLE AND SWEET: CAKE DECORATING Instructor: Neeta Saluja Location: Willy West Community Room Fee: $20 for Owners; $30 for non-owners Wednesday, September 25, 6:00pm–8:00pm Join Chef Neeta Saluja to learn to make a simple lentil soup (daal), accom- Ages: 13 and older; adult supervision required panied by vegetable rice and roasted eggplant yogurt raita. To complete the meal Instructor: Pam Barnes she will also make chicken kofta filled with almonds and apricots. Fee: $20 for Owners; $30 for non-owners Learn how easy it is to decorate cupcakes! Pam Barnes, former owner of COOKING TOGETHER: Sole Passion Baker, will show you the secrets of making a simple "whipped" FLAVORS OF THE ANDES buttercream from scratch. She will demonstrate several methods of decorating: Location: Willy West Community Room by hand, with a disposable pastry bag, and even with a homemade parchment Friday, September 20, 5:30pm–6:45pm paper piping cone. Learn to flavor and color frosting without any artificial fla- Ages: 5 and older; registration for adults and kids required vors or dyes. Participants will decorate two cupcakes to take home. FAMILY Instructor: Lily Kilfoy Fee: $10 for Owners; $20 for non-owners COOKING WITH CHEF PAUL: PIZZA AND Join Chef Lily in this hands-on cooking class for families. Learn about dif- FLATBREAD ferent foods and where they come from, how to follow recipes and how to use Location: Willy West Community Room a variety of tools. Participants will prepare a meal inspired by flavors from the Thursday, September 12, 6:00pm–8:00pm Andes, including corn, quinoa, purple potatoes and more. Vegetarian. Ages: 13 and older; adult supervision required COOKING Your Co-op’s Own Instructor: Paul Tseng COOKING TOGETHER: FLAVORS OF WEST AFRICA Fee: $10 for Owners; $20 for non-owners Location: Willy East Community Room Join Paul to learn about the different options for flour, toppings and sauce Friday, October 4, 5:30pm–6:45pm to make your pizza zing! He will instruct the class on how to make basic pizza Ages: 5 and older; registration for adults and kids required dough and how to make it into various forms of crust. Participants will make Instructor: Lily Kilfoy simple free-form pizza from scratch. Fee: $10 for Owners; $20 for non-owners Join Chef Lily Kilfoy in this family cooking class to learn about differ- SIX SPICES: SOUTHERN INDIAN-STYLE SHRIMP ent foods and where they come from, how to follow recipes, and how to use Location: Willy East Community Room a variety of tools. In this class, participants will prepare Chef Lily’s take on a Wednesday, September 18, 6:00pm–8:30pm delicious dinner inspired by flavors of West African countries such as Ghana Ages: 13 and older; adult supervision required and Nigeria. Jollof Rice, Adalu, yams, plantains, and a sweet ginger drink will Instructor: Neeta Saluja be explored.

LEARN ABOUT AND REGISTER FOR FOODSHARE LOCATION: LAKEVIEW LIBRARY Location: Willy East Thursday, September 19, 9:00am–1:00pm INDIVIDUAL NUTRITION CONSULTATIONS Thursday, October 17, 9:00am-1:00pm Location: Willy East Community Room Location: Willy North Wednesday, September 11, 2:15pm–5:30pm Thursday, September 5, 10:00am–2:00pm Tuesday, October 8, 2:15pm–5:30pm Thursday, October 3, 10:00am–2:00pm Location: Willy West Community Room Location: Willy West Tuesday, September 17, 2:15pm–5:30pm Friday, September 13, 9:00am–12:00pm Wednesday, October 23, 2:15pm–5:30pm Friday, October 11, 9:00am–12:00pm An individual nutrition consultation is your opportunity to learn how Is money tight? You may be eligible for FoodShare benefits on a the correct food choices for your body can enhance your well-being. QUEST Card! FoodShare is a federal benefit, like social security, that A one-on-one session with Katy Wallace of Human Nature includes a provides extra money for groceries to low-income individuals and families. consultation regarding your health goals, as well as lifestyle and food The benefits comes on an easy-to-use debit-like card that can be used at the choice suggestions geared toward addressing health goals and developing Willy Street Co-op, many farmers’ markets, and most major grocery stores. sustainable change. The income guidelines are higher than you might think: individuals earning Appointments are confirmed upon payment. Payment is due at the $11+ per hour and working 40 hours per week may qualify. To find out if time of scheduling; otherwise, the appointment will be released to other you may be eligible, please call 1-877-366-3635 for a confidential screen- interested parties. Payment is non-refundable and non-transferable unless ing and to schedule an appointment to apply at Willy Street Co-op. During notice of cancellation or rescheduling is provided seven (7) or more days your appointment, a FoodShare Outreach specialist will assist you with an prior. To register for the next available opening, email info@humanna- application, answer questions, and connect you with other great community turellc.com or call 608-301-9961. resources. Walk-ins welcome. Se habla Español.

6 Willy Street Co-op Reader, SEPTEMBER 2019 MUSHROOMS IN THE KITCHEN Ages: 6–12 years old; adult supervision not required AND APOTHECARY Instructor: Michelle Morrison Location: Lakeview Library Fee: $10 for Owners; $20 for non-owners Tuesday, October 15, 5:00pm–7:30pm Take a trip through food and get a taste of dishes from around the world. Ages: 13 and older; adult supervision required We'll prepare and cook a dish from Croatia so we can learn a little about life and HERBS Instructor: Linda Conroy food around the world! Fee: Free; register at www.madisonpubliclibrary.org/events Learn about the healing value of mushrooms as well as how to prepare them KIDS IN THE KITCHEN: ORANGE FOODS! for optimal nourishment and healing. Samples will be provided and you will leave Location: Willy West Community Room with a mushroom tonic made in class. Recipes and all supplies provided. Tuesday, October 8, 4:30pm–5:30pm Ages: 5–8 years old; adult supervision not required KIDS IN THE KITCHEN: GLORIOUS GRILLED Location: Willy East Community Room CHEESE! Tuesday, October 22, 4:30pm–5:30pm Location: Willy West Community Room Ages: 5–8 years old; adult supervision not required Tuesday, September 10, 4:30pm–5:30pm Instructor: Lily Kilfoy Ages: 9–12 years old; adult supervision not required Fee: $10 for Owners; $20 for non-owners Location: Willy East Community Room Join “The Kids Chef” Lily Kilfoy in this hands-on kids cooking class. Man- Tuesday, September 24, 4:30pm–5:30pm goes, squash, colby cheese, cantaloupe, carrots, and more—what do these great Ages: 5–8 years old; adult supervision not required groceries all have in common? They’re all orange, of course! In this class, kids Instructor: Lily Kilfoy will make multiple recipes using all-natural orange ingredients. Vegetarian and Fee: $10 for Owners; $20 for non-owners nut-free. Join “The Kids Chef” Lily Kilfoy in this hands-on cooking class for kids. Cheddar, Gouda, colby, Swiss, and mozzarella and more—these gooey cheeses KIDS IN THE KITCHEN: TRICKY TREATS! melt to make the best sandwiches. In this class, kids will grate local cheeses, slice Location: Willy East Community Room and snip seasonal vegetables and herbs, and butter fresh-baked breads to create Friday, October 11, 4:30pm–5:30pm their very own glorious grilled cheese sandwiches. Vegetarian and nut-free. Ages: 5–8 years old; adult supervision not required Location: Willy West Community Room KIDS IN THE KITCHEN: Friday, October 25, 4:30pm–5:30pm AWESOME AFTER-SCHOOL SNACKS! Ages: 9–12 years old; adult supervision not required Location: Willy East Community Room Instructor: Lily Kilfoy Friday, September 13, 4:30pm–5:30pm Fee: $10 for Owners; $20 for non-owners Ages: 5–8 years old; adult supervision not required Join “The Kids Chef” Lily Kilfoy in this hands-on kids cooking class. In Location: Willy West Community Room this class, kids will create tasty treats that will trick their taste buds. Spinach in Friday, September 27, 4:30pm–5:30pm the chocolate chip cookies, Black beans in the brownies, or perhaps cauliflower Ages: 5–8 years old; adult supervision not required in the cake?! Participants will have a blast as they trick each other by hiding Instructor: Lily Kilfoy healthy ingredients in a variety of treats. Fee: $10 for Owners; $20 for non-owners Join “The Kids Chef” Lily Kilfoy in this hands-on cooking class for kids. KID FOOD EXPLORERS: ARMENIA Summer is winding down and school is in full swing and that means afternoon Location: Willy West Community Room snacks to keep kids going before supper. Kale chips and dip, pizza bites, trail Sunday, October 20, 11:00am–12:00pm mixes and more. In this class, participants will create awesome after school Ages: 6-12 years old; adult supervision not required snacks. Vegetarian and nut-free. Instructor: Michelle Morrison Fee: $10 for Owners; $20 for non-owners KID FOOD EXPLORERS: CROATIA Take a trip through food and have a taste of dishes from around the world. Location: Willy East Community Room We’ll prepare and cook a dish from Armenia so we can learn a little about life Sunday, September 15, 11:00am–12:00pm and food there!

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Willy Street Co-op Reader, SEPTEMBER 2019 7 FERMENTATION: THE BUBBLING CROCK LOCAL FOOD NEWS Location: Willy West Community Room Tuesday, September 24, 6:00pm–8:00pm Local Food Accessibility Ages: 13 and older; adult supervision required Instructor: Linda Conroy PRESERVATION Fee: $35 for Owners; $45 for non-owners Join Linda Conroy to learn the principles of fermen- tation and participate in a hands-on experience of making carrot kraut and a e are to get more food from Wisconsin brined vegetable (pickled peppers). Information on how to add herbs for nutri- Madi- producers into the Madison market. tion and flavor will also be shared. Everyone will take home jars of vegetables soni- Period. The problem? There isn’t prepared in class. W ans much infrastructure in Madison for love to revel in produce distribution. Most of the FOOD-BASED CLEANSING our reputation for farmers that we work with bring Location: Willy East Community Room being food-driven. their product into town themselves. We have a vibrant We have a few distributors in town EDUCATION Tuesday, October 1, 6:00pm–7:00pm Ages: Any; adult supervision required culture of eating that can channel local product to by Patrick out, once boasted restaurants and stores, but it does not FREE Instructor: Katy Wallace Category Fee: Free; walk-ins welcome the most restaurants comprise the bulk of produce being LECTURES Manager– This program is an introduction to the food-based cleans- per capita, and have bought and sold, even in season. UW- ing process. Join Katy Wallace, Traditional Naturopath of Human Nature, to Prepared one of the largest CIAS and the WFHC are interested in learn ways to assist the body’s major elimination and toxin-removing organs Foods farmers’ markets in changing this. (liver, kidneys, and digestive tract) with food and herbs that allow for internal the country. Usu- cleansing. ally, when we talk FREIGHT EFFICIENCIES about innovation in the food scene, PROJECT LEARNING WITH CHEF PAUL: KNIFE SKILLS AND SAFETY we are talking about that newest One of the initiatives, the “Freight Location: Lakeview Library restaurant, that awesome must-have Efficiencies Project” has Megan and Thursday, October 3, 6:00pm–7:30pm from the market, or that hot trend that me, in her words, “working in col- Ages: 13 and older; adult supervision required we can rely on local stores and chefs laboration with numerous Wisconsin Your Co-op’s Own Instructor: Paul Tseng to cater to. partners to increase the supply of Fee: Free; register at www.madisonpubliclibrary.org/events These are necessary qualities of local produce in the Madison metro- Once your knife skills have improved, your cooking will be more efficient our food scene. The creativity and politan area.” This means we’ve been and more delicious. Join Chef Paul for a demonstration on how to dice, juli- aliveness that comes from these meeting with collaborators like the enne, and chiffonade vegetables and fruits. Chef Paul will also discuss how to sources helps to build excitement and Wisconsin Food Hub, Epic Systems, choose, care for, and sharpen knives. demand. local distributors, REAP, and many thoughtful individuals from the UW- ACCESSIBILITY CIAS and Center for Cooperatives. There is another quality that is This group is exploring how large critical to develop in our local food food users (stores like us, institutions scene, however: accessibility. This like hospitals and schools, and large is not flashy like a hot, new restau- corporations) could better work to- rant. It’s not super compelling like gether to identify what produce we all STORES CLOSING EARLY a delicious, seasonal product. It is use and get it into our hands more ef- necessary, however, if we want to ficiently. One of the major goals is to MONDAY, SEPTEMBER 2 AT 7:30PM FOR solve the problem of making our lo- solve “last-mile” requirement that so LABOR DAY cally produced food available to those often stops the supply chain: just get- who want and need it. As folks who ting aggregated product around town. work deeply with local food produc- We hope to do this through shared ers, Megan Minnick (our Purchasing cross-docking and jointly contracted Clean. Local. Sustainable. Director) and I have been living in logistics. Ultimately, the outcomes of this inquiry. As Willy Street Co-op, this project would work to improve we can only gather so much and only the supply chain not just for Madison, get it to so many. We realize that our but for the region as a whole. model isn’t for everyone. That hasn’t stopped us from being curious about MADISON TERMINAL what else we could be doing. MARKET STUDY The other project we’ve had the INTERRELATED PROJECTS privilege of weighing in on is the To that end, we have been work- “Madison Terminal Market Study.” ing with the UW Center for Integrated Another effort by the City and the Agricultural Systems (UW-CIAS) and Mayor’s office, a grant was awarded the Wisconsin Food Hub Cooperative this year to study the feasibility of (WFHC) on a couple of interrelated opening a terminal market (or another projects. The intent of these projects type of product collection/distribution

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8 Willy Street Co-op Reader, SEPTEMBER 2019 facility) in the vacated Oscar Mayer food aggregation facilities in Madi- lycopene, and watermelon has the until I started eating watermelon site (or another site). The grant was son. Their business case is due out highest levels of any other fruit or from Steve’s farm that I became awarded this spring to Agricultural this fall, and if the ideation process vegetable. Lycopene has a range of watermelon-obsessed. Now I pretty and Community Development Ser- is any indicator, we believe it will be health benefits including protection much only eat it when he has it vices (ACDS), a consulting firm out groundbreaking work. against sunburn and particular types available, and I eat a lot of it. of Maryland. Founder Phil Gottwals of cancer. There is also research and his team have spent the ensu- GOAL showing that the amino acid citrul- HEALTHY SOIL ing time interviewing businesses Both of these projects are work- line, which watermelon is one of Watermelon, and pretty much and farmers to gain insight about ing toward a similar end: to get local the best sources for, supports good all other food, is only as nutritious our food system. Phil and ACDS’s products, of which we have plenty cardiovascular health and reduces as the soil it is grown in, and our director, Anna Jensen, made it clear in Wisconsin, to be more available blood pressure. It’s also a source of local organic farmers are constantly in their pitch to the City that study- to all of us. That means available as vitamin C, vitamin A and vitamin working to build soil health. Healthy ing the regional demand was the the norm, not the exception. On a B6. soil is the key to healthy plants and first step, not analyzing its supply. personal note, it is very heartening Seedless watermelon is not a resiliency, and as long as the weath- They recently shared some results of to observe the talent and passion in genetically modified food; it is a er doesn’t throw a wrench in things, their studies, namely showing that places like the UW, the Food Hub, result of cross-breeding. The male also great-tasting food. Steve and his Madison has a higher-than-regional and the office of the Mayor being pollen of a watermelon, contain- wife, Beth, have been farming or- demand for organic foods, dining directed to this end. I think getting ing 22 chromosomes, is crossed ganically on their current farm since out, fast-food, and home delivery. local products to our market more with the female watermelon flower, 2002, and they’ve been building up They are taking these criteria into cheaply and effectively would cause a which has been chemically altered soil health ever since, with notice- account in any recommendations major groundswell for Wisconsin, for to contain 44 chromosomes. The able improvements year after year. they make with regard to proposed consumer and producer alike. result is a watermelon with 33 chro- He has invested a lot into his soils, mosomes, and the tiny white seed including compost, mineral and soil husks don’t mature into fertile seeds amendments, cover crops, and or- and therefore is sterile. Another ganic matter from his own property, PRODUCE NEWS example often used to illustrate this such as leaves. point is cross-breeding a horse with Seeded vs. Seedless a donkey to produce a sterile mule. WHY DOES STEVE GROW SEEDED WATERMELON? Watermelon DOES ONE TASTE BETTER Well, the truth is he grows most- THAN THE OTHER? ly seeded watermelon, but dabbles Some people are dedicated fol- in small quantities of seedless to hen melon seeds have nutritional value. lowers to seeded or seedless solely remain informed. When he first given They are a good source of magne- based on flavor, but I think most started farming, seedless watermelon a sium, phosphorus, copper, and zinc can agree that they’ve had good and varieties were bland and didn’t hold W choice and also contain B vitamins, essen- not-so-good versions of just about a candle to the flavor and sweetness between a seeded tial fatty acids, and amino acids. The any kind of fruit. I will make the of seeded varieties. Today all the vs. seedless wa- capacity in which you consume the argument that it has a lot more to do breeding research is going into seed- termelon, many seeds will certainly affect how much with an item being in peak season less varieties and there are almost no people will opt you absorb from them though. Like and grown on healthy soils by an new seeded varieties being released by Micky for the seedless. most seeds, you’ll maximize your experienced farmer that knows their onto the market. Steve acknowledg- Ellenbecker, Seeds are generally nutrient load by saving and sprout- varieties. es the breeding has greatly improved Purchasing considered annoy- ing the seeds (I know, I know, this in the last 10 to 15 years and there Assistant ing and messy sounds intense, but might be worth TIPI PRODUCE are good seedless varieties available and make you feel trying it just for the experience) Enter watermelon super-farmer, now, but he sees the high demand like you’re bring- or you can just chew them. If you Steve Pincus of Tipi Produce. In for seedless a bit differently at this ing rude behavior swallow them whole they’re likely the eyes of the Produce staff here at point. By growing the older seeded to the kitchen table with all that to pass through you without much the Co-op, there is no better expert varieties that are less prevalent, he spitting. However, there’s been a nutrient benefit at all. to talk to about watermelon. Steve has a more unique product to offer. resurgence for the desire of seeded has been growing watermelon for at And with his decades of experi- fruits, and watermelon seems to be DOES THIS MAKE A least 40 years and has been selling ence and his continued dedication one of the trend leaders. The driving SEEDLESS WATERMELON it to the Co-op for about 30 years. to healthy soil, you can be confident force behind the demand for seeds INFERIOR, AND HOW IS Steve recently described the Tipi/ that you’re getting both a nutritious are vitamins, minerals, fats and pro- IT GROWN? Co-op relationship as such: “We’re and delicious watermelon. teins that have been pushed aside by The flesh of the fruit (and the like an old married couple; steady, eliminating the seeds. But I wanted rind for that matter) is also nutri- productive, and still in love.” He ON SALE to compare the two options, so I tious, so both seeded and seedless personally hand-picks each water- In honor of Eat Local Month here talked with the Co-op’s long-stand- still have great health benefits. melon that leaves his fields (with at the Co-op, Steve’s red watermel- ing expert watermelon grower, Steve Watermelon is a good source of po- the support of a crew to wash and ons will be on sale for Owners for Pincus of Tipi Produce, to help me tassium and is 91% water making it pack them as they go) and aims 49¢/lb September 2 through Septem- hash it all out. great for hydration. The red color of for ideal ripeness. I have always ber 8. Eat to your heart’s content! I As I mentioned above, water- the flesh comes from the antioxidant enjoyed watermelon, but it wasn’t know I will!

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Willy Street Co-op Reader, SEPTEMBER 2019 9 LOCAL NEWS 1/8 c. chives, chopped together the cinnamon, nutmeg, cori- Directions: Heat the olive oil over ander, and salt and pepper. Sprinkle low heat in a large skillet. Add the both sides of the pork with the spice Recipes Featuring Local sweet onions and cook over medium- mixture. Heat a large skillet over Products low heat, stirring occasionally, until medium-high heat. Sear the pork for translucent. Raise the heat to medium 3 minutes on each side, until cooked and cook until deep golden and nicely through and browned on both sides. eptember Hamburger buns or slider buns caramelized, stirring often. Place the Transfer to a plate and cover. means Directions: Let the Thunderbird onions in a bowl and set aside. Melt the butter in the skillet over Eat Local thaw slightly until workable, yet still Melt the butter in a skillet over medium-high heat. Sauté the shal- SMonth cold. Heat the oil over medium heat medium heat. Add the garlic, leeks, lots for 2 minutes, until they begin to here at the Co-op. in a large pan or Dutch oven. Add the red onion, and scallions and sauté un- soften. Stir in the apples and broccoli, Here are some onion and cook until translucent. til soft and golden. Add the water and and sauté for an additional 2 minutes. recipes featuring Add the Thunderbird, breaking up cook until it evaporates. Sprinkle with Add the apple cider vinegar and cook, local products to into smaller chunks in the pan. Stir salt and pepper. Turn off the heat and stirring, for another 2 minutes, then get you inspired! to coat evenly. Turn heat to medium- add the sweet onions to the pan. season with salt and pepper. Return by Melissa low, and pour the Mojo’s Majik Bring a large pot of water to boil the cooked pork to the skillet, and Reiss, FAUX sauce over the Thunderbird mixture. and cook the pasta according to pack- cook for another minute, until heated Purchasing PULLED Simmer for 10 minutes on medium- age directions. Drain. Heat the pan of through and the flavors mingle. Serve PORK WITH low heat. Serve immediately on buns. onions over medium-high heat and immediately. CEDAR Great paired with a side of coleslaw gently fold in the pasta, and sauté for TEETH’S and a pickle! one minute. Transfer to a serving dish COLD BREW WISCONSIN THUNDER- and top with the cheese, parsley, and HONEY LATTES BIRD FRESH PASTA WITH chives. Serve immediately. Recipe adapted from cooknour- You may have tried the rectangu- HERBS, ONIONS, AND ishbliss.com lar pizzas with unique toppings in our RICOTTA SALATA SEARED PORK TENDER- For the syrup: freezer from Milwaukee-based Cedar Recipe from willystreet.coop LOIN WITH APPLES AND 3/4 c. water Teeth. Recently, they launched a new This recipe can either be made BROCCOLI 3/4 c. Wisconsin honey product—a meatless smoked chicken- with RP’s Pasta or Taste Republic Recipe from willystreet.coop 1 1/2 tsp. vanilla extract style protein made primarily from fresh pasta for a gluten-free dish. You Here’s a great recipe to celebrate For serving: chickpeas and vital wheat gluten. You may use any variety of pasta. the beginning of local apple season, Ice cubes can find this in the freezer section, 3 Tbs. olive oil and when the nights start to turn Let It Ride cold brew coffee in a white deli-paper wrapping. This 1 lb. sweet onions, chopped chilly. Splash of whole milk, skim milk, nut- was created to use anywhere you can 2 Tbs. butter 1 pork tenderloin based milk, or half-n-half use chicken, but I created these faux 5 clove garlic, minced 2 tsp. cinnamon Sprinkle of ground cinnamon, op- pulled pork sandwiches paired with 1/2 lb. leeks, sliced 1 tsp. nutmeg tional locally made BBQ sauce from Mojo’s 1/2 lb. red onions, chopped 2 tsp. ground coriander Directions: To make the simple Majik, who you may have seen vend- 1 bunch scallions, sliced 2 Tbs. butter syrup—add the water and honey to ing at the Northside Farmers’ Market 1/2 c. water 2 apples, cut into small cubes a small saucepan. Set the pan over on Sundays. Salt 1 shallot, chopped medium-high heat and cook, stirring 2 Tbs. olive oil Pepper 1/4 c. apple cider vinegar frequently, until the honey has dis- 1 medium onion, sliced 1 lb. any variety RP’s Pasta, or any 1 lb. broccoli solved into the water. Let the mixture 1 package Cedar Teeth’s Thunderbird variety Taste Republic fresh pasta Salt just come to a boil, then turn down 1/2 c. Mojo’s Majik sauce, plus more 4 oz. ricotta salata Pepper the heat and let simmer gently for 5 if needed, as desired 1/4 c. flatleaf parsley, chopped Directions: In a small bowl, stir minutes. Remove from the heat and stir in the vanilla extract. Let the mix- ture cool completely. Store the syrup Advertise in Yoga for cancer in the refrigerator until ready to use. Grass-Fed Attorneys To serve—add some ice cubes the Reader to a serving glass. Pour in the cold Reach over 34,000 Yoga classes brew coffee, leaving at least an inch Co-op Owners. of space below the rim. Add in the Affordable rates, wide reach, during & after desired amount of milk and honey excellent returns. cancer therapy syrup, then mix to combine. Sprinkle the top with the ground cinnamon, if Discounts for non-profits, Owners Mondays 5:30pm - 6:45pm and for multiple insertions. 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10 Willy Street Co-op Reader, SEPTEMBER 2019 Owners: know someone who should be a Willy LOCAL PRODUCE Street Co-op Owner? If someone you refer becomes an AVAILABILITY Owner, we’ll give you a $25 gift card! ITEM NAME Sept Oct. Apples x x New Owner must Arugula x x give your name and Baby Bok Choi x x email address and/or Beans, Green x Beets, Bunched x x phone number Blueberries when signing up. Bok Choi x x Broccoli x x Gift cards may Brussels Sprouts x x Burdock Root x x take up to 60 days Cabbage x x before ready for Carrots, Bulk x x pick-up. Offer for Cauliflower x Willy Street Spread Celeriac, Bulk x x Chard, Swiss x Co-op Owners only. the Love Collard Greens x Corn, Sweet x Cucumbers x Dandelion Greens x x Eggplant, Globe x Fennel x x Garlic x x Herbs x x Jerusalem Artichokes x x Kale x x Leeks x x Lettuce x NOW AVAILABLE Muskmelon x Mustard Greens x Onions, Sweet x x Parsnips x x Peppers x Peppers, Poblano x Peppers, Spicy x x Potatoes, Fingerlings x x Potatoes, Purple x x Radish, Beauty Heart x x Radish, Daikon x x Radish, Red x x Rhubarb Rutabaga x x Salad Mix x x Scallions x Online shopping Shallots x x Spinach x x Squash, Summer x Tah-tsai x x & Delivery! Tomatillos x Tomatoes, Heirloom x Order your groceries online - pick them up Turnips x x Watermelon x at Willy North or we’ll delivery to you! Squash, Zucchini x See: shop.willystreet.coop. Grown or raised in the state of Wisconsin, or within 150 miles of the Capitol building in Madison. Completely and truly local.

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12 Willy Street Co-op Reader, SEPTEMBER 2019 dealsdeals SEPTEMBER THIS MONTH: SEPTEMBER 4 Health & Wellness Owners take an extra 10% off during Wellness Wednesday, the first Wednesday of the month! co-op deals: September 4–17

Aura Cacia New Chapter Dr. Bronner’s Organic Argan Oil Turmeric Force Pure Castile 1 oz • Save $4 Supports a healthy inflammation response! .99/tx 60 sg • Save $6 Soap $9 .99/tx $23 All Kinds on Sale! 16 oz • Save $3 Nordic Naturals Avalon .99/tx Marine Collagen Shampoos or $5 5.29 oz • Save $10 Conditioners .99/tx All Kinds on Sale! $29 11 oz • Save $4 .99/tx $6 Ancient Nutrition evanhealy Topricin Multi Collagen 20% off all evanhealy Pain Relief and Protein products! Healing Cream Powder Everything and all sizes on sale! 2 oz • Save $4 % .99/tx All Kinds on Sale! 20 off $9 475-535 gm • Save $4-$8 99 Andalou Naturals EveryDayShea $ . /tx Firming Fair Trade Shea Butter 39 Coconut Milk Mask Non GMO Project-Verified! 1.8 oz • Save $4 11 oz • Save $4 /tx .99/tx $ .99 $9 7

co-op deals: September 18-October 1 Amazing Grass Tea Tree Therapy Effervescent Greens! Tea Tree Toothpaste with All Kinds on Sale! Baking Soda 10 tab • Save $2.50 5 oz • Save $1 Acure .99/tx .79/tx $5 $ Shampoos or 3 Conditioners All Kinds on Sale! Mineral Fusion Dr. Formulated 12 oz • Save $4.30 Mascaras Keto Meal All Kinds on Sale! Balanced Shake 99 .57 oz • Save $4 . /tx Vanilla or Chocolate $4 /tx $ .99 672-700 gm • Save $11 11 .99/tx $6 Natural Factors Kal CurcuminRich Magnesium Glycinate Megafood Theracurmin 400 mg Multivitamin Highly bioavailable form of turmeric! 90 tab • Save $6.50 60 cap • Save $5 .99/tx Chews .99/tx $12 Women’s, Men’s, Kid’s $19 30 pc • Save $10 Mrs. Meyer’s Floradix .99/tx Hand Soaps Iron + Herbs Liquid $19 All Kinds on Sale! Supplement 12.5 oz • Save $1.50 Original, Yeast-Free /tx $ .99 8.5 oz • Save $11 3 .99/tx $21 All Specials Subject to Availability. Sales Quantities Limited. PURPLE = LOCAL co-op deals: September 4-17

Biokleen Cocomels Clif Oxygen Chocolate-Covered Organic Bleach Plus Cocomels 2-Pack Filled Energy Bars 2 lb • Save $1 All Kinds on Sale! All Kinds on Sale! .79 1 oz • Save 98¢/2 1.76 oz • Save 74¢ $4 /tx .25 2 for $3 $1

Maya Kaimal Essentia Reed’s Everyday Dal Electrolyte- Ginger Beer All Kinds on Sale! All Kinds on Sale! Enhanced Water 10 oz • Save $1.49 4-pk • Save 50¢ 50.72 oz • Save $1 .00 .79 .49 $3 $1 $5

Beanfields Alvarado Street Bakery Just Coffee Bean & Rice Chips Sprouted Wheat Organic Locally All Kinds on Sale! Bagels Roasted Coffee 5.5 oz • Save $1.98/2 Plain, Onion and Poppyseed, Sesame All Kinds on Sale! for $ 20 oz • Save $1.30 Rndm wt • Save $1.50/lb 2 5 .99 .29/lb $2 $10

Harvest Bay Kashi Muir Glen Coconut Water Go Lean Cereal Organic 33.8 oz • Save $1.30 13.1 oz • Save $1.79 Pasta Sauce .99 .00 All Kinds on Sale! $2 $3 25.5 oz • Save $2.98/2 2 for $5

Alden’s Maple Valley Annie’s Organic Ice Cream Maple Syrup Bunnies Snack Mix All Kinds on Sale! 100% local! Original, Cheddar 48 oz • Save $2.50 32 oz • Save $6.50 9 oz • Save $1.99 .99 .49 .50 $6 $19 $3

Mom’s Best Naturals Native Forest Siggi’s Cereal Organic Icelandic-Style All Kinds on Sale! Coconut Milk Yogurt 17.5-24 oz • Save $1.98/2 Classic, Light, Simple All Kinds on Sale! for 13.5 oz • Save 50¢-$1 24 oz • Save 80¢ 2 $5 .49 .99 $2 $4 Luna & Larry’s Coconut Bliss Bionaturae Forager Project Organic Frozen Dessert Organic Durum Cashewgurt All Kinds on Sale! Semolina Pasta All Kinds on Sale! 5.3 oz • Save 29¢ 16 oz • Save $1.80 All Kinds on Sale! .99 16 oz • Save 50¢ .50 $4 .29 $1 $2

Cascadian Farm Field Roast A2 Organic Deli-Sliced Milk Frozen Veggies Grain Meat Whole, 2% 59 oz • Save 50¢ All Kinds (Except Cut Spinach) on Sale! All Kinds on Sale! 10 oz • Save $1.58-$1.98/2 5.5 oz • Save $1.98/2 .49 $ /tx 3 2 for $4 2 for $5 The specials on this page are valid September 4-17 All Specials Subject to Availability. Sales Quantities Limited. SEPTEMBER co-op deals: September 18-October 1

Maxine’s Natural Sea Taste Republic Organic Ice Cream Light Chunk Tuna Gluten-Free Fresh Pasta All Kinds on Sale! 5 oz • Save $2.58/2 Fettuccine, Linguini, Fusilli 48 oz • Save $1.80 9 oz • Save 80¢ .99 2 for $5 .99 $5 $2

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Tandoor Chef Uncle Matt’s Blue Diamond Samosas with Organic Refrigerated Chutney Orange Juice Almond Breeze 11 oz • Save $1.98/2 All Kinds (Except Defense Juice) on Sale! Beverage

All Kinds on Sale! 53 oz • Save 50¢ 2 for $5 64 oz • Save 50¢ .99 $2 Garden of Eatin’ Green Valley Organics Cascadian Farm Tortilla Chips Lactose-Free Organic All Kinds on Sale! Organic Sour Cream Frozen Fruit 16 oz • Save $1.49 12 oz • Save 50¢ All Kinds on Sale! .50 .99 8-10 oz • Save $1.49 $3 $2 .00 $3

Blake’s All Natural Drew’s Stonyfield Pot Pies Organic Salsa Organic Yogurt All Kinds on Sale! Mild, Medium Whole Milk, Low Fat, Fat Free 8 oz • Save $1.30 12 oz • Save $1 32 oz • Save 50¢ .49 .49 .99 $4 $3 $3

Rx Bar Woodstock Farms Wildwood Protein Bars Organic Pickles Organic Super Firm All Kinds on Sale! Kosher Whole Dill, Sliced Dill, Sprouted Tofu 1.83 oz • Save 84¢ Bread and Butter 16 oz • Save 70¢ .65 24 oz • Save $2 $1 .99 .29 $3 $2

Kevita Golden Temple Bakery Pacific Kombucha and Bulk Granola Organic Broth Probiotic Drinks All Kinds on Sale! Free Range Chicken, Low Sodium Free Range Chicken, Beef All Kinds on Sale! Rndm wt • Save $1/lb 15.2 oz • Save 58¢/2 .99/lb 32 oz • Save 99¢ /tx $2 .50 2 for $5 $3

Steaz HimalaSalt Nature’s Path Organic Iced Tea Pure Himalayan Organic Waffles All Kinds on Sale! Pink Salt All Kinds on Sale! 16 oz • Save 24¢ Shaker size! 7.4 oz • Save $1.20 .25/tx 6 oz • Save $1 .29 $1 .99 $2 $4 The specials on this page are valid September 18-October 1 All Specials Subject to Availability. Sales Quantities Limited.

Save up to $50 from SEPTEMBER IS Owner Reward sales on local Eat Local products 9/2/19 - 9/15/19. Month Sales for Willy Street Co-op Owners only.

Sept. 2nd - Sept. 8th sales include: Sept. 9th - Sept. 15th sales include: All Specials Subject to Availability. Sales Quantities Limited. All produce sales subject to change based on extreme weather.

Organic Heirloom Tomatoes Tamaleria el Poblano Tamales From Wisconsin. Chicken with Green Salsa, Pork with Red Limit 5 lbs. Salsa, Jalapeño and Cheese. 1 ea. Limit 12. Owners save $2.50/lb Owners save $1.00/ea /lb Organic /ea $1.99 Watermelon 99¢ From Tipi Produce, Evansville WI. All 5oz Vitruvian Farms Owners save 30¢/lb Organic Salad Mixes /lb Chef’s Mix, Lettuce Blend. 49¢ Owners save up to $2.58 99/ea OR for BelGioioso $2. 2 $5 Fresh Mozzarella Ciliegine, Ovoline, All Local Pearls. 8 oz. Packaged Herbs Owners save $2.00/ea From Lovefood Farm & Troy Gardens. .75 oz. All Kinds. $1.99/ea Owners save $2.99 BUY 99 GET Greenbush ONE $2. ONE Cedar Road FOR FREE! Bacon Donuts All flavors. All 6-pk cake donuts, Rndm wt. Rabbi’s Delight, Fritters. Marieke Gouda Wisco Pop Sodas Owners save $3.00/ea Owners save $2.00/ea 6-9 month aged. Ginger, Cherry, Strawberry, Owners save $1.80/lb C HEE S E C H A LLENG E Grapefruit. 4 pk. 99/lb 99/ea CHAMPION $4. $2. $4.99/lb Owners save $3.30/tx $4.99/tx Cedar Teeth Wisconsin Meadows Pizza Grass-fed Fresh All kinds on sale. Ground Beef 18-21 oz. Limit 10 lbs. Owners save $4.00/ea Owners save $2.00/lb $4.99/ea Four Elements Tinctures Wisconsin Candle All Herbal Tinctures. 1 oz. Company Owners save $2.50/tx Flavor All sizes and scents on sale. Temptations 49/tx Owners save $3.60 Indian Meal $9. Madame Chu Sauces 20% OFF Spice Packs Sambal Nyonya Sauce, Chana Masala, Ginger Garlic Sauce, Satay Curried Potatoes, Driftless Dreams Peanut Nyonya Sauce. 7 oz. Chicken Tikka Masala. Owners save $3.00/ea .35-.47 oz. CBD Treats Cress Springs Owners save $3.00/ea CBD Chocolates or Caramels. 99/ea Body Care 1 ea. Limit 12. $9. All kinds on sale. /ea Owners save $1.20/ea $2.99 Owners save $10.00 $4.79/ea 30% OFF

Every Friday in September, There are even more Buy $30 worth of local goods, Owner-only sales get 15% off all local items in each week! See the flyer in the store or at: your cart! - including sale items! willystreet.coop/owner-rewards

LET IT RIDE CANNABREW CBD-infused cold brew coffee. Locally made! NENEWW Organic, Fair Trade coffee. Available at North. CLIF WHOLE LOTTA BARS New nut, seed, and fruit bars from Clif! With ten grams of protein and no added sugar, these bars will fuel you for some time without the sugar crash. Certi- fied organic. Three decadent varieties to choose from: Tart Cherry Almond, Roasted Peanut Chocolate, and Salted Dark Chocolate. Available at North.

FOLIOS CHEESE WRAPS MEGAFOOD MULTIVITAMIN These are a totally unique new type of SOFT CHEWS wrap—they are 100% cheese! Each package Delicious chews with the nourishing vitamins contains four wraps ready for your imagina- and minerals you expect from Megafood. Only three tion. Wrap it, roll it, crisp it, melt it. High in grams of sugar per serving. Choose From Women's protein, low in carbs. Lactose-free, too! No Mixed Berry Flavor, Men's Tropical Flavor, or Kids starch, fillers, sugars. Check out the delicious Grape flavor. Available at East, West, and North. and inventive recipes such as Rueben Rollups, Crisp Bowl Mushroom Risotto, Caesar Salad Wraps, and more on their website at www. DRIFTLESS DREAMS CBD SWEETS lotitofoods.com/folios/folio-recipes. Available Locally grown CBD-rich hemp infused into at North and East. delicious chocolate or caramels, in partnership with Chocolaterian! Each treat contains 20 mg WILLY STREET CO-OP VITAMIN D3 10,000 IU of full spectrum CBD. Each bite is like a mini High Potency vitamin D just in time for fall! In just one softgel, vacation. Try them today! Gluten-free. Avail- you get 10,000 IU of vitamin D3. Vitamin D is an essential nutrient to able at East, West, and North. support our immune system and healthy bones. Non-GMO, gluten-free, soy-free. Available at East, West and North. CRESS SPRING BODY CARE PEARL ROSE CLEANSER & MASK RED VINES MADE SIMPLE Gently exfoliate and cleanse your skin! Locally The new “made simple” line of made in Blue Mounds, Wisconsin using ingredients Red Vines have the same flavor as such as pearl powder, Moroccan clay, rose petal pow- the original—without corn syrup, der, and organic chlorella, your face will feel softened red #40, and artificial flavor. Red and renewed! Great for all skin types, including sensi- Vines Made Simple are made with tive. Available at East, West, and North. cane sugar, natural flavor, and col- ored with radish extract. Available at North and East.

This month’s TOO MANY Wellness Wellness GRAPES? Wednesday Grapes are sold by September 4 the pound. Feel free to break the bag up and purchase the Wednesday Just want half? quantity you want. Ask a Staff 10% off all Wellness and Bodycare items for Owners the first Wednesdayof every month. Member.

Willy Street Co-op Reader, SEPTEMBER 2019 17 tries. To give, please visit givedairy. COOPERATIVE SERVICES NEWS DONATING THE LOCAL com. HARVEST This time of year it’s a larger- Food Pantries & Food Banks: HOW YOU CAN SUPPORT harvest time for farmers and local LOCAL FOOD PANTRIES gardeners, and that means there will Part of the Local Food System AND FOOD BANKS be lots of excess veggies available Local food banks and pantries to either preserve, give, or com- need volunteer time, money, food, post. The larger-scale farmers and and people to spread the word about producers typically reach out to the ne of with Middleton Outreach Ministry who they are and what they do. We food banks. If you personally have the (MOM) and Lussier Community Ed- asked what the pantries would like a bumper crop this season, you can roles ucation Center; North has one food to see on their shelves and the one reach out to the food pantries and Oof the pantry, The River Food Pantry; and thing that they all had in common see if they will find what you have Owner Resources East works with two food pantries, was that they wanted to see clean, useful. It is not often that they will Coordinators at our Goodman Community Center Fritz nutritious food. Shirley Nenning of turn away fresh produce. Maybe by Amanda stores is to share Food Pantry and Wil-Mar Neighbor- MOM said “It’s really important the CSA that you receive is just too for people to understand the food Ikens, community re- hood Center (currently undergoing a much, or you are going on vacation sources. There are remodel). system, especially with global waste. for a bit and want to share your ex- Owner people who strug- It’s fantastic that people are seeing cess garden or crisper veggies with Resource gle without food SOURCING LOCAL FOOD waste issues in the food system and a the pantries. If the produce is fresh, Coordina- or enough food to AT FOOD PANTRIES AND connection with the fact that people viable, and is not going to spoil tor–East function daily, and FOOD BANKS are hungry, but I want to make sure soon, please drop it off at a pantry. without nutritious Second Harvest and CAC both that we are getting dignified and It will be put to good use. food we cannot receive food from individuals, cor- respectful food. Just because people If pantries decide what you sustain. That is porations, farmers, grocery stores, are hungry does not mean that they have cannot be taken for home why we support five local food pan- and food drives. Some of their have to eat what other people don’t use, they may be able to use it in tries and partner with two local food programs to collect food have a local want to eat. We still need to be other programming. For example, banks to provide nutritious food and focus. Second Harvest has a Field considerate about what the waste is Goodman Community Center has a goods to those who may not be able To Foodbank program that works and that it’s high value, healthy food senior meal everyday, after school to afford them anywhere else. Let’s directly with local farmers that have for people.” When giving food, keep programming for kids, and summer take a look at who provides food to an excess of a crop. These items in mind that people are also seeking camp. Lussier Community Educa- those who experience hunger locally. are sent to a processor where the culturally appropriate foods and food tion Center provides lunches and vegetables are canned so they won’t for low-sodium, gluten-free, no-sug- dinners for their summer camp and FOOD BANKS VS. spoil. CAC has a gleaning program ar or low-sugar, or other diets. school-year programming. This FOOD PANTRIES that recovers usable food from farm- All our pantry partners resound- gives kids a chance to try new and A food bank is a warehouse that ers and farmers’ markets that would ingly agreed that a great way to healthy food, and they may put your holds millions of pounds of food normally be thrown away. Eight support food pantries is to make excess veggies to good use. It is a and other products that will then be CAC volunteers split up and go from monetary donations instead of giving great way to make sure that your dispersed to the community through farmer to farmer after the farmers’ specific foods; then the pantries can food ends up in their bellies instead local pantries. They are not in direct market. The farmers give them food get the foods that their customers of in a landfill or a compost heap. contact with the public that seeks the they don’t need and the volunteers really want or need. Food pantries You can also go to ampleharvest. food. We have two food banks for bring the food to the food bank. also can work with the food banks org where gardeners can find local our area of the state: Second Harvest Food pantries get food from indi- to purchase goods when they re- food pantries that take donations. Foodbank of Southern Wisconsin vidual donations, food drives, local ceive monetary donations, and that and Community Action Coalition businesses, community gardens, and money can stretch further when HUNGER IS A LOCAL for South Central Wisconsin (CAC). they supplement needs by buying spent there. Monetary donations can FOOD ISSUE Both entities provide food to pan- and receiving some food from the easily be made online at local food One thing I heard throughout all tries, meal sites, and shelters. Dawn two food banks. They also receive pantry websites. Sam McDaniel of the interviews to put this article to- Bradshaw, Food Program Leader of some food from TEFAP, which is Goodman Community Center Fritz gether is that there was a hope that CAC, said they provided 3,472,551 the Emergency Food Assistance Food Pantry said “A little boy raised one day the pantry and volunteer pounds of food to over 448,584 in- Program. It is a Federal program that money and food at his birthday party coordinators would work them- dividuals in three counties in the last provides food to pantries, meal sites, and proudly dropped off $85 and selves out of their job. A hope that year. Kris Tazalar of Second Harvest and shelters at no cost. Both CAC bags of food for the pantry.” no one would struggle with food Food Bank said they distributed 15 and MOM work with Badger Prairie You can also donate time. Please and that all would feel secure. million pounds of food for the 16 Needs Network to rescue food from contact the food pantry or food bank Instead, through time, their jobs counties in their network. places like the cafeterias at Epic and you are interested in supporting. have grown and evolved. Maybe A food pantry works as the arm UW Health. They take clean food MOM uses volunteers to sort food hunger is an issue that will not be that reaches out to the community from their facilities, repackage them and make sure they put out the best, solved in our lifetimes, but we can directly. It is an individual site that as family-sized meals, add dates, most dignified and respectful food. do our part to make sure that there distributes food and other products label the ingredients, and then freeze The Goodman Community Center is food available at the local pan- to the community it serves. Willy for later use. Second Harvest has a uses volunteers to help customers tries and for their programming by Street Co-op works with five food partnership with Sassy Cow to help shop and give a good, local commu- giving. pantries. Our West location works gain more fresh milk for the pan- nity feel to their experience. Chris- Special thanks to our North tina Johnson of the Lussier Commu- Owner Resources Coordinator nity Education Center food pantry gianofer fields for conducting all says they use volunteers for their the interviews to put this piece gleaning program and to pick up together. Also, thanks to the follow- food from local stores for the pantry. ing individuals that took time out of If food is what you wish to their busy work schedules to talk to donate, most pantries have a website us: Stephanie Dorfman of Feeding and they provide a wish list. The Wisconsin, Dawn Bradshaw and River Food Pantry, for example, Bridgette Weber of Community shows a list of not just food items, Action Coalition for South Central but also personal care items all Wisconsin, Kris Tazelaar from Sec- distilled into a list of current needs. ond Harvest Foodbank of Southern Not all pantries have room for things Wisconsin, Christina Johnson of besides food, it really depends on the Lussier Community Education pantry and the space for storage. It’s Center, Sam McDaniel of Good- best to look at their list or ask before man Community Center Fritz Food dropping things off that they would Pantry, and Shirley Nenning of not be able to use. Middleton Outreach Ministry.

18 Willy Street Co-op Reader, SEPTEMBER 2019 Community Shares of Wisconsin’s 2019 Change-Makers Advance the Local Social Justice Movement by Araceli Esparza, Bilingual Communications Director, Community Shares of Wisconsin

n September 19, Com- Association, Ruth oversees statewide munity Shares of Wis- federally funded programs such as consin (CSW) will cel- T.E.A.C.H. Early Childhood Wiscon- Oebrate the work of three sin Scholarship Program, REWARD incredible leaders working to build a Stipend Program, and the Child and better community for all. Adult Care Food Program. CSW’s 2019 Community Change- The childcare industry is almost Maker Awards Event honors people exclusively made up of women and, making a difference at Community as Ruth explained, this work is often Shares of Wisconsin member non- fundamental in the development profits—the same 70 organizations of our society. She has a deep un- Willy Street Co-op shoppers sup- derstanding of the intersectionality port by saying “Yes” at the register Ruth Schmidt Ginger Baier Talib Akbar of human development, household through the Community CHIP® pro- economics and the need for quality gram. These nonprofits work to build childcare. “The hard part is that until safe and sustainable communities for state of Wisconsin. Many people have culture and history. there is a demand to do something all Wisconsin residents. been shocked, saddened, and appalled “We have made good progress in differently, we will continue to take when they spend time in the cell. health care and safety for trans peo- advantage of the childcare work- THE 2019 COMMUNITY When you talk to Akbar you get ple. Two things we need to change: force,” says Ruth. CHANGE-MAKERS ARE: a sense of speaking to someone who our problems with race and homeless- She is a leading voice on both • Talib Akbar, Nominated by MO- has a deep understanding of commit- ness,” said Ginger about what things statewide and national levels for SES-WISDOM of Madison—Win- ment to his community. “I’m talkative she would like us to address as a city. strengthening the childhood education ner of the Linda Sundberg Civil and love to talk with people! My Her testimony in 2018 during workforce through policy and system Rights Defender Award work in the community is about talk- committee debate on the Employment improvement. • Ginger Baier, Nominated by ing to people, when they say some- Standardization Act contributed to the Although, Ruth Schmidt’s work OutReach—Winner of the Liesl thing it hits home with me and we committee rewriting the proposed law centers around our youngest citizens, Blockstein Community Leadership keep talking. I just open up!” so it did not invalidate all the city and she advocates for them with the re- Award In the spirit of community, he county laws in Wisconsin that cur- spect of any full-grown adult. • Ruth Schmidt, Nominated by along with others wrote a play called rently protect transgender people. “Please join us in honoring and Wisconsin Early Childhood Asso- “Like an Animal in a Cage” about “As a transgender person, our lib- celebrating Ruth’s tireless leader- ciation—Winner of the Sally Sunde solitary confinement. He directed the erties are under attack daily; Ginger ship, commitment, and advocacy on Family Advocate Award play, which featured many formerly stands up and defends our civil rights behalf of the early care and education “The Change-Maker awards incarcerated actors who have experi- always. She is greatly deserving of professionals that devote their lives honor some of the most impact- enced the horror of solitary confine- this award,” says nominator Steve to the care and education of our ful leaders in our community, and ment. Starkey, Executive Director, Out- state’s youngest children and future this year’s winners exemplify that,” “Since returning home, Talib Reach LGBT Community Center. workforce,” said Robin Fox, Ph. D said CSW Executive Director Cheri Akbar has worked tirelessly to end board President of the Wisconsin Dubiel. “They are not only making a the torture and inhumane treatment of FROM VISION TO REALITY Early Childhood Association and her difference in people’s lives; they are solitary confinement in our jail and It’s not hard for Ruth Schmidt nominator. reshaping entire institutions to foster prison system.” Said Rachel Kincade, to describe her vision for Madison: Learn more about these communi- lasting change.” his nominator from MOSES. “[A city] where every child born in ty leaders and others making a differ- Dane county would have access to ence by attending CSW’s 2019 Com- TRAGEDIES TURNED INTO CHANGE STARTS WITH daycare from a trained and educated munity Change-Maker Awards Event SOCIAL CHANGE BEING WHO YOU ARE childcare provider who is passionate on Thursday, September 19, 5:00pm- “It made me strong… (but) I feel When you speak to Ginger Baier about working with young children. 7:00pm. at Union South. CSW will like my best friend is loneliness. you feel like you are talking to a We need a system of high quality and also honor 24 Backyard Hero Award Being by myself—I’m just used to Transgender historian, “I am a proud, affordable childcare, for all parents, Winners for their volunteer work at being alone,” Talib Akbar says. This out, transgender woman. That is part regardless of the zip code you live in Community Shares’ member nonprof- strength is what he drew from while of my style—I’m not afraid to share or the color of your skin. We should its. The event is presented by NARAL confined in a cell the size of a parking my story and my style is that I am be able to pay for childcare and not with part of the proceeds supporting stall. There he developed a creative open.” For Ginger, change begins break the bank. Childcare providers the work of Community Shares of and innovative plan that would later with being yourself. should be able to make a good living Wisconsin and its members. In addi- impact the people of Wisconsin and “I’m a product of the ’60s. being a childcare provider.” tion, each Change-Maker Award win- how they viewed solitary confine- Demonstrating in the streets is noth- For over 15 years, Ruth has been ner receives $1,000 to direct to the ment. ing new for me. When Walker got committed to changing the salary nonprofit of their choice. For more When some of us would have elected, I was active during the Act disparities of childcare providers in information and tickets visit: commu- given up, Talib took what he learned 10 protests and worked in the Oregon Madison. As the Executive Direc- nityshares2019.eventbrite.com/ or call in a paralegal course in prison and School District,” she says. Ginger’s tor of Wisconsin Early Childhood 608-256-1066. began working to help other inmates transgender advocacy work began make requests for transfers and call after retirement. attention to the abuse at the hands of In her role as the Transgender the prison officials. Health Advocate at OutReach LGBT Akbar spent a significant time in Community Center, Ginger has STORES CLOSING EARLY solitary confinement, anywhere from established a fund to help transgender 60 days to 10 months at a time. In people experiencing homelessness MONDAY, SEPTEMBER 2 AT 7:30PM his quest to educate the public about with rent eviction prevention. Ginger solitary confinement and the dam- has also been a leader of the Madi- FOR LABOR DAY age it does to human beings, Akbar, son Area Transgender Association along with students from Edgewood (MATA) for a decade. College and Reverend Jerry Hancock, Ginger leads statewide Transgen- decided to build a replica of a solitary der 101 workshops, which teach peo- confinement cell. Talib’s cell replica ple about the importance of pronouns, traveled throughout Madison and the and educate people about transgender

Willy Street Co-op Reader, SEPTEMBER 2019 19 THE SCIENCE AND ART OF LOCAL ORGANIC APPLES by Andy Gricevich, Newsletter Writer

Aburomia got a job at Fitchburg’s mowing to a minimum. That helps Eplegaarden, which he subsequently desirable insects, who—as Chris managed for eight years. The prior notes—need the flowers of weeds to manager, he says, was committed to feed on in the time before the apple growing apple varieties that ripened trees blossom, and afterwards as well. during different phases of the season, Rami points out that the destructive so that no fruit sold to be eaten out Japanese beetle also has a hard time of hand would have spent time in laying its eggs in taller grass, so mini- storage. Aburomia has retained that mal mowing discourages at least one emphasis on freshness and seasonal- important pest as well. The health of ity, and it fits elegantly into an overall the orchards and their human tenders practice of working with, rather than benefit from attention to their role in against, the complex systems of larger ecologies, and it shows in the nature: “a farmer’s using a plant to beauty of both sites—in the willows gather atoms from the soil and the planted on the road at Two Onion sun, and to arrange them into food” Farm, and the oak savanna spilling (an explanation of the orchard’s name down to the rows of fruiting trees at as reminiscent of Lucretius’ poetry as Atoms to Apples. of the laboratory). ECOLOGICAL FLEXIBILITY TWO ONION FARM Key to the ecological flexibility of Chris and Juli, of Two Onion both orchards is their choice of variet- Farm, have a different story, but ies to plant. With the exception of a they’ve arrived at a similar place. small experimental plot in a hothouse, They moved to their land in the all the trees at Two Onion Farm have countryside near Belmont in 2003 and been bred for resistance to apple scab, started supplying organic vegetables and most of Aburomia’s apples are through their community-supported also scab-resistant. That solves the agriculture operation a couple of most widespread problem facing or- years after that. They began plant- ganic growers, and drastically reduces ing fruit trees in 2012, with a similar the need for the use of organically-ap- focus on wide seasonal range, and the proved sprays (some of which, while orchard has grown along with their they don’t end up on or in the fruit, family. Last year Chris and Juli de- can be harmful to pollinating insects cided to stop growing vegetables and focus exclusively on the orchard. Pristine apples, almost ready for picking, “Apples are a pretty complicated at Two Onion Farm. crop on their own,” says Chris. In addition to the stress of trying to grow both fruits and vegetables, “the organ- ic vegetable market has been tighten- hat does it take to Having witnessed some of the ing up, with a lot more good farms grow an amazing effects of these challenges during getting into it. We also depended on apple? That essence my years in Willy West’s Produce hired labor, and that’s been harder to W of the spring blossom department, I was surprised and find.” Shifting exclusively to or- and the summer’s ripening, sweet- impressed by the quality of the apples charding also has ecological benefits; ened by cooling nights and warm we started receiving a couple of years while Chris and Juli had already been days as we drift into fall—how is that back from two local organic orchards. exploring no-till methods of vegetable time gathered into the crisp, juicy, We’d carried excellent Wisconsin- production, working with perennial beautiful fruit we enjoy most this time grown fruit before, but I’d never seen crops like fruit trees has come to of year? How does it happen here in organic apples that looked as good as make more sense for our region, with the upper Midwest? What does it take anything coming from Washington its increasingly erratic weather. “We to grow a local apple organically? or Chile—and these tasted a lot better had two-and-a-half inches of rain the Not too long ago, you’d likely get than any of them. How did the grow- other night, and there’s no sign of soil Rami Aburomia in the Atoms a laugh (or a sigh) if you asked a Wis- ers at Atoms to Apples and Two On- erosion,” Chris points out. “If we had consin orchardist that last question. ion Farm reach such high standards? I just planted fall carrots, it’d be pretty to Apples’ orchard. Our humid climate, with its unpre- had the opportunity to find out when much impossible to keep a lot of dictable rains and late frosts, can be I visited both orchards on one of the that uncovered ground from washing rough on fruit trees. Many attempts at hottest days of this summer. away.” and other wildlife, as well as to grow- commercial organic fruit production ers during their application—and all have been thwarted by scab (the most ATOMS TO APPLES LAND STEWARDSHIP of which cost money). common fungal disease afflicting Atoms to Apples sits on a slope Land stewardship is important in Both McGuire and Aburomia also apples) and insect pests. Even most leading down into Donald County varied ways to both Aburomia and the exclusively plant small trees at high ecologically-minded growers (like Park near Mount Horeb on land McGuires, each of whose solar arrays densities. Atoms to Apples has 4,500 Bob Wills of Ela Orchard, whose tended since the mid-1800s by the are sufficient to power both home and trees on four acres; Two Onion, while excellent apples have been on Willy Sweet family, whose name still farm. They’ve established patches of planting a little less closely, still Street Co-op shelves each season for adorns the old barn. Rami Aburomia plants for pollinating insects (espe- grows many more trees per acre than a long while) choose to forgo organic moved there with his family in 2014. cially beneficial at Two Onion Farm, any traditional orchard. Because these certification; while they emphasize Working as a geneticist in and around surrounded by biologically sterile dwarf trees have shallow root systems working with nature rather than ag- the California agricultural industry corn and soy fields). While weed to match, they need some support, gressively managing it, they want to had started him on the path toward control has to play a role in their strat- so that they’re not blown over in big keep their options open to prevent growing food as a sole occupation, egies, to minimize competition for storms. Aburomia employs a trellis- crop loss in a case of emergency. and, when he moved to Wisconsin, water with the trees, they try to keep ing system (as with grapes), while

20 Willy Street Co-op Reader, SEPTEMBER 2019 McGuire ties the trees to individual a grower educator for UW-Madison’s whose apples, after all, aren’t much (like Honeycrisp) at the University posts. In both cases, the supports also Beginning Apple Growers class, more expensive than those grown in of Minnesota, with “a really unique encourage the growth of straight trees and he and the McGuires have given Washington. The greater challenge is taste, candy-like and rich.” McGuire that are easy to harvest—one compo- presentations and workshops together probably consumer education. “The loves the Winecrisp variety, and both nent that makes it efficient for each and separately. Employing every ad- downside of growing these scab- orchardists are excited about Gold- orchard to be managed essentially by vantage available to organic growers, resistant varieties is that most of them Rush (as is the author of this article), one person. from planting strategies to wise use aren’t household names,” says Mc- a later apple that actually improves In addition, the trees at both or- of technologies for measuring tem- Guire. Customers often swoop into a with a little storage time. chards are kept well-pruned, and fruit perature and humidity and monitoring produce department to grab a familiar This month, Two Onion Farm will gets thinned early in the season. Prun- of insect populations, helps them to Gala or Pink Lady for a snack or their likely be offering Pristine (spicy and ing keeps both fruit and leaf well-ex- combine efficiency, flavor, ecological kids’ lunches, and don’t pause to golden), Sir Prize (rich and tart) and posed to the air, reducing the wetness responsibility, and quality of life for consider the options. They’re looking Initial (sweet and juicy) apples. Look that promotes fungal blights and the their families, colleagues, and com- for a particular color, size and sheen. for the mild and sweet Blondee, Hon- number of hiding places for undesir- munities. “There’s always a bit of a tradeoff eycrisp, Sweet16, Liberty (a classic able insects. Thinning encourages the It seems like a good time to get between commercialism and taste,” scab-free Mcintosh alternative) and trees to emphasize fruit production Crimsoncrisp from Atoms to Apples. over vegetative growth; Rami points If you find Rami at a farmers’ mar- out that the seeds of apples actually ket, you can also get his fresh farm- send biochemical messages back to pressed cider. At the Co-op, you’ll the plant, letting it know where its find Juli’s line of applesauces and emphasis needs to fall in the next apple butters. season. A thinned tree will also produce larger fruit, easier to harvest FALL’S MAGIC and more marketable than smaller A local organic apple is one of the apples from a dense, sprawling plant. best ways to take in the fall season’s magic. The next time you’re in the INVESTMENT AND Co-op’s Produce department, take a PAYOFF moment to look at the upper shelves Any fruit orchard requires a size- and the smaller baskets and bins. able initial investment, and setups Take in the color and fragrance of like McGuire’s and Aburomia’s take these unfamiliar varieties, with their a little extra money to get going. The own delectable sweetness, tang, mel- payoff, however, comes not only in lowness and spice. When you bring the form of reduced need for pest them home and taste them, think of and disease management, it also the bees and butterflies, soil, rain, encourages earlier and larger yields. sun, and human care that went into That makes it especially worthwhile, them and enjoy their unique flavors. Aburomia points out, for someone Chris McGuire in the Two Onion Farms’ orchard. like himself, starting their business in their forties. It also makes for a special experi- into organic orcharding here; local Chris says. “There’s a variety we re- ence of food production. “Another fruit is a niche waiting to be filled. ally love, called the Pixie Crunch, that thing, in comparison with vegetables, Both Chris and Rami point out that we haven’t sold at the Co-op, because is the long-term relationship you can central Washington, the source of the fruit is so small.” have with a tree,” says McGuire. You most U.S.-grown organic apples, watch it grow, see it at different times is basically a desert. Low rainfall TAKE A CHANCE ON NEW of year…I really love plants, and this there means that diseases and pests VARIETIES Shopping is a deep relationship that’s really sat- are much less of a problem. It also With apple season in high gear, isfying. It’s great year-round. Coming necessitates constant irrigation and it’s definitely worth slowing down with Kids? out in the winter and pruning, rather makes for less diverse ecosystems and taking a chance on these less fa- Kids are free to take a piece of than just changing the oil in your both above ground and below, in the miliar varieties. Through the season, pre-washed fruit from the basket tractor.” living soil. A more sterile environ- they present a range of flavors likely near the Produce Department. ment is likely to affect both the flavor to please any palate. Their freshness SHARED KNOWLEDGE and nutrition of the fruit grown there. and visual appeal encourage the inti- FREE! Growing fruit in the upper Mid- Local fruit can mean greater pleasure mate act of biting right into a piece of PICK ME! west is a matter of a lot of learning and sustainability. fruit in your hand. and shared knowledge. Aburomia and Competition with the big western Among the many varieties he McGuire work to keep abreast of, and growers in terms of production and grows, Aburomia particularly favors contribute to, research and educa- distribution can feel like more of an the Crimsoncrisp, with its perfect Compliments of the Willy Street tion on the best available methods for energizing invitation than a seri- sweet/tart balance and dense fruit, as Co-op Produce Department apple production. Aburomia serves as ous problem for local orchardists, well as Sweet16, a breed developed

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Willy Street Co-op Reader, SEPTEMBER 2019 21 1 bunch watercress RECIPES salt pepper Corn, Cherry Tomato, Arugula and Blue Directions: In a large cast iron skillet, heat the olive oil over medium- Cheese Salad high heat. Place the apples cut side down, and cook, turning occasionally, for 5-8 minutes, until golden brown. Add the sausages to the skillet with Adapted from Bon Apetit Magazine the skillet with the apples, and prick with a fork. Cook, turning occasion- Sweet, juicy, crunchy, pungent, spicy, delicious. Unforgettable. ally, for 10-12 minutes, until browned. Stir in the white wine and vinegar, 2 3/4 c. corn kernels and bring to a boil. Reduce heat to medium-low. Simmer until the pan 1 pint cherry tomatoes, quartered sauce thickens, about 4 minutes. Fold in the watercress and season with 4 stalks celery, chopped salt and pepper. Serve hot, drizzled with pan sauce. 1/2 red onion, cut into slices 1 oz. arugula Whole Grain Caramel Apple Hand Pies 2 Tbs. balsamic vinegar 1/3 c. olive oil Adapted from www.ohladycakes.com 1 c. blue cheese These hand pies are a perfect use for the first local apples of the Directions: Combine first 5 ingredients. Place vinegar in a small bowl season. You’ll have extra caramel sauce left after making these: nice for and gradually mix in oil. Season to taste with salt and pepper. Add 3/4 spooning over ice cream (or eating out of the jar!). c. blue cheese. Serve with salad and garnished with remaining cheese. For the caramel sauce: Serves 6. 1 can full-fat coconut milk 1/2 c. sucanat Golden Tomato Sauce Pinch of sea salt For the crust: Adapted from www.101cookbooks.com 1 1/2 c. whole wheat flour A perfectly light and fresh summer tomato sauce to serve over pasta. 1 c. spelt flour 1 1/2 lb. yellow tomatoes 2 Tbs. sucanat 3 Tbs. olive oil 1/2 tsp. salt 3 cloves garlic, minced 1/2 c. coconut oil, melted 1/2 Tbs. salt 12 Tbs. water, ice cold 1/2 Tbs. crushed red pepper flakes For the filling: Directions: Cut top off of tomatoes. Run your finger inside each 1 Tbs. sucanat tomato to remove seeds; discard. Reserving any juice, chop tomatoes 2 Tbs. tapioca starch into 1/4-inch chunks, set aside. In a medium saucepan, combine the olive 1 1/2 tsp. cinnamon oil, garlic, salt, and crushed red pepper flakes. Heat over a medium-low 2 apples, peeled and chopped into small pieces flame, stirring occasionally, until the garlic begins to turn golden. Add the 1 tsp. lemon juice tomatoes and juices and stir to combine. Bring to a simmer, and cook for For the topping: 6-8 minutes, until the tomatoes begin to break down. Remove from heat, 2 Tbs. almond milk and adjust the seasoning if needed. 1 tsp. vanilla cane sugar Directions: Begin by preparing caramel sauce. Scoop the thick, Grilled Heirloom Tomato and Poblano Salsa creamy coconut milk fat from the can, leaving the coconut water, and set in a small bowl. Pour the coconut water into a small saucepan over Adapted from www.sproutedkitchen.com medium-high heat. Whisk in 1/2 cup of the sucanat and bring to a boil. Grilling or broiling the vegetables in this salsa makes it extra special. Boil 5 minutes, whisking occasionally, then stir in 1 cup of the reserved It will keep in the fridge for about a week, so double the recipe if you'd coconut milk fat (you may have more or less than one cup, which is fine). like! Lower the heat to medium, and boil for 5 minutes, whisking every minute. 1 1/4 lb. tomatoes If you had less than 1 cup of coconut milk fat, boil for an additional 2-3 1 red onion, sliced into large wedges minutes. Transfer the caramel sauce to a glass container and allow to cool, 1 bell pepper, sliced into large wedges uncovered. Refrigerate for at least 4 hours. 1 poblano pepper, sliced into large wedges In a large bowl, whisk together the whole-wheat flour, spelt flour, 2 3 clove garlic, minced tablespoons of sugar, and salt. Drizzle in the coconut oil, a tablespoon at 2 Tbs. olive oil a time, and use your fingers to gently press the coconut oil into the flour. 1 Tbs. salt Continue using your fingers to mix for 30 seconds or so, until the mixture 1 lime looks like sandy meal with a few large clumps. Transfer the bowl to the 1/3 c. cilantro freezer for 15 minutes, then use your fingers again to break down any hard Directions: Heat your grill to medium, or turn on your broiler. clumps of coconut oil. Drizzle in the water, about 1/4 cup (4 tablespoons) Place the tomato, onion, bell pepper, poblano, and garlic cloves on a at a time, rubbing the water into the dough with your fingers, until you’ve large rimmed baking sheet, reserving a wedge each of tomato, onion, and added 1/4 cup of water. Add an additional tablespoon or two of water if bell pepper. Drizzle the olive oil over the vegetables on the baking sheet, the dough seems too dry. Gently knead the dough for just 10-15 seconds, and toss to coat with salt. Grill over direct heat for 10-15 minutes, or broil taking care not to overwork it. Divide and flatten into two disks, and wrap for 15-20 minutes in the upper third of the oven. in plastic wrap. Let rest at room temperature for 30-45 minutes. Transfer the grilled/broiled vegetables to a large plate and set aside In a small bowl, whisk together 1 tablespoon of sugar, tapioca starch, to cool. Discard the poblano stem and remove the seeds if you don't like and cinnamon. In a medium bowl, toss the apples with lemon juice, then heat. Discard the garlic's peel. Place the cooled vegetables in the bowl of sprinkle with the sugar-tapioca starch mixture to evenly coat. Drizzle with a food processor and pulse until minced. Finely dice the tomato, onion, 1/2 cup of the caramel sauce, and stir to coat. Transfer the mixture to chill and bell pepper wedges that had been set aside. Transfer the roasted in the refrigerator for at least 30 minutes (note: if your caramel is very vegetables and diced vegetables into a large mixing bowl, and fold all the liquid, place in the freezer instead). ingredients together. Add lime juice and cilantro, and adjust the seasoning Preheat oven to 350˚F. Line a baking sheet with parchment or a Silpat. if needed. Serve with you favorite tortilla chips. Sprinkle a clean countertop with flour. Unwrap one of the disks of dough and roll out to 1/8-inch thick. Use a 3-inch round cookie cutter to cut Pan-Seared Sausage with Pink Lady Apples out rounds. Transfer the rounds to the prepared baking sheet. Gather the and Watercress dough scraps together and roll out to 1/4-inch thick, and cut out rounds. Top each 1/8-inch thick round with a spoonful of the caramel apple mix- Adapted from www.bonappetit.com ture. Gently stretch out the 1/4-inch thick rounds to make them a smidge Arugula could be substituted for watercress in this simple, one pan larger, and use them to cover the apple filling. Press the edges of the meal. rounds to seal, and use a fork to crimp. Trim the rounds if needed. Use a 1 Tbs. olive oil toothpick or sharp paring knife to poke holes in the top of each pie. Brush 1 lb. Pink Lady apples each one with almond milk and sprinkle with the last tablespoon of sugar. 1 1/2 lb. sweet Italian sausages Bake for 20-22 minutes. Transfer to a wire rack to cool. Repeat process 1/2 c. dry white wine with the second batch of dough. 2 Tbs. white wine vinegar

22 Willy Street Co-op Reader, SEPTEMBER 2019 Watermelon, Tomato, and Almond Gazpacho Roast Pork with Summer Vegetables

Adapted from Small Plates and Sweet Treats: My Family’s Journey Adapted from www.saveur.com to Gluten-Free Cooking by Aran Goyaga Perfect summertime cookout fare. The roast pork is succulent and the Watermelon gazpacho is unexpected, and perfect for pulling out of the cilantro mojo is bright and spicy. fridge when you’re craving something cool and refreshing. 1 Tbs. coriander seeds 2 c. diced watermelon 1 1/2 tsp. cumin seeds 2 tomatoes 1 cardamom pod 1/4 red onion 1/2 c. cilantro, minced 2 Tbs. almond meal 4 cloves garlic, minced 1 Tbs. red wine vinegar 1 jalapeño, minced 1 Tbs. olive oil 3/4 c. olive oil 3/4 Tbs. salt salt 1 clove garlic 1 1/2 tsp. fennel seeds 1 oz. feta cheese 2 Tbs. smoked paprika Directions: Place the watermelon, tomatoes, red onion, almond meal, 2 Tbs. turbinado sugar red wine vinegar, 1 tablespoon of olive oil, and salt in the bowl of a food 1 boneless pork shoulder processor or in a blender pitcher. Purée until smooth, then refrigerate for 4 shallots at least 1 hour (and up to two days). Stir and adjust seasoning if needed. 2 Tbs. canola oil Stir, then pour into bowls and serve topped with a drizzle of olive oil and 2 sweet potatoes crumbled feta. 4 tomatillos, peeled 5 cloves garlic, minced Fattoush Salad 2 poblano peppers 1/2 bunch broccoli rabe, trimmed and blanched until crisp tender Adapted from www.mamaslebanesekitchen.com Directions: Place 1 teaspoon of the coriander, 1/2 teaspoon of the This classic Lebanese salad packed with toasted pita, summer veg- cumin, and the cardamom in a skillet over medium heat, stirring occasion- etables, and loads of herbs tends to be a hit with everyone, and is filling ally, until toasted, about 5 minutes. Crush the seeds in a mortar and pestle enough to serve as a meal. or spice grinder, then combine with the cilantro, half of the garlic, and the 5 pita jalapeno. Whisk in 3/4 cup of the olive oil and season with salt. Set aside. 2 Tbs. sumac Toast the remaining tablespoon of coriander seeds, fennel, and tea- 2 Tbs. olive oil spoon of cumin in the skillet you just used. Coarsely grind, then place in 2 lb. tomatoe, chopped into 1-inch chunks a small bowl. Stir in the smoked paprika, sugar, and remaining minced 1 lb. Mediterranean cucumbers, chop into 1/4 inch thick discs garlic. Place the pork on a dish and sprinkle with a generous pinch of salt. 1 bunch scallions, chopped Rub in the spice mixture, then cover with plastic wrap. Let sit at room 1 bunch fresh mint, stems removed, leaves chopped temperature for 1 hour. 1 bunch flat-leaf parsley, stems removed, leaves chopped Preheat oven to 475ºF. Place the sweet potatoes on a rimmed bak- 1/2 bunch radishes, chopped into thin discs ing sheet and bake until tender, about 45 minutes. Place on a dish and 1 green pepper, chopped into 1/3 inch pieces set aside. Turn the oven onto broil, and pace the rack 4 inches from the 1 head romaine lettuce, chopped into 1/2 inch pieces heating element. Place the tomatillos and poblanos on a baking sheet and 3 clove garlic, crushed with a dash of salt drizzle with 2 tablespoons of olive oil. Broil 5 minutes, then turn, and broil 1/3 c. pomegranate molasses an additional 5 minutes, until charred and tender. Set the tomatillos on the 1/2 c. lemon juice dish with the sweet potatoes, and set the poblanos in a bowl. Cover the 1/3 c. olive oil bowl with a plate and set aside for 15 minutes to steam. Peel the pobla- salt nos and discard the seeds and stems. Cut into 1/2-inch-wide strips and set Directions: Preheat oven to 400˚F. Separate each pita loaf and slice aside. into 1-inch squares. Spread onto baking sheets and drizzle with 2 table- Heat the remaining 4 tablespoons of olive oil in a large skillet over spoons of olive oil. Sprinkle with 2 teaspoons of sumac. Toast in the oven medium heat. Add the whole garlic cloves, and cook, stirring occasion- for 3-5 minutes, until light brown. Remove from oven and set aside. ally until golden brown, about 5 minutes. Increase heat to medium-high Combine the tomatoes, cucumber, scallions, mint, parsley, radishes, and stir in the broccoli rabe. Cook about 3 minutes, stirring occasionally. green pepper, and lettuce in a large bowl. Season with salt and remove pan from heat. In a small bowl, whisk together the garlic, pomegranate molasses, Reduce the oven to 350ºF. Heat the canola oil in an oven-safe skillet lemon juice, remaining 2 tablespoons of sumac, and a pinch of salt. Drizzle over medium heat. Brown the pork on all sides, about 4 minutes. Nestle in the 1/3 cup of olive oil and whisk to combine. Taste and add more salt the shallots, sliced side down, under the pork. Transfer the skillet to the as needed. Add the toasted pita to the large bowl of vegetables, and gently oven and cook 30-35 minutes, until a thermometer inserted into the thick- toss to combine. Drizzle with dressing, and toss to coat. Serve immedi- est part of the pork reads 125ºF. Transfer the pork and shallots to a cutting ately, so the bread doesn’t get soggy. board and let rest for 15 minutes. Thinly slice the pork and transfer to a serving dish with the shallots. Dice the cooked sweet potatoes, halve the Green Curry with Vegetables tomatillos, and place them, along with the poblanos and broccoli rabe on the serving dish. Serve with cilantro mojo. Enjoy! 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24 Willy Street Co-op Reader, SEPTEMBER 2019 DUSTIN Willy Street Co-op Vegan Smoky Black Bean and Sweet Potato This tastes great and can be used in so many different ways! It’s great on top of nachos, stuffed in a bell pepper and baked, or just enjoy it on its own!

MICHAIAH Tipi Produce Kohlrabi This local, bulbous stem vegetable is full of juicy nutrients raw and adds a crunch to any dish! LOCAL! Just peel it and bask in the splendor of supporting the community of these lands. Tapuat Grape Memory Kombucha Locally sourced using herbal medicine. Greatly refreshing throughout each sip. Driftless Organics Sunflower Oil Olive oil of the Midwest! I'm grateful to have the opportunity to support a small and local business as well as ethical and sustainable practices, making my act of consumption a vote for a world in more harmony. Fewer imports, fewer fuels to pollute, and more ground for a vibrant community of people, animal, plant, and the like. AMY All local items for Eat Local Month! Wisconsin Candle Company Soy Candles TOM I keep a constant supply of these soy candles in rotation Wüthrich European Style at home. I have specific and Butter seasonal preferences, and luck- The high butterfat percentage ily, there are plenty of scents and low moisture content makes to choose from. Crafted out of this Wisconsin-produced butter a storefront in Waunakee (the ideal for baking or if you want to ONLY Waunakee in the country!), I'm glad we have bulletproof your coffee. It is rich and smooth without being this local source! heavy. Try it on your next piece of toast and you will be hooked. Rossario's Classic Spaghetti Sauce SHARON Locally made from Rosati's Pizza owners, this is our family's go-to sauce. It's just got a nice kick and seems more Clausen's French Country Cracked Wheat Bread flavorful than the more basic lines we carry. This bread makes a wonderful piece of toast for breakfast—nut- LAURA ty, not too dense. Even better, try Taste Republic Gluten-Free Tortellini the toast with some local tomatoes and greens with Willow Are you now gluten-free and Creek Bacon. haven't had tortellini for lon- ger than you remember?! Don't ABBY despair, Madison-based pasta Willy Street co-op Vegan Chocolate Chip Cookie company Taste Republic has (individually wrapped) your salvation! This tortellini I’m not even a vegan but I find these to be the tastiest is delicious and holds together chocolate chip cookies we offer! This buttery (but not actu- well (gluten-free people will know what I'm talking ally butter) cookie melts in your mouth. Also, the chocolate- about). Maybe it's because I've been gluten-free for a chip-to-cookie ratio is on point. while, but I can't even tell the difference between this and regular tortellini! My favorite meal lately has CAITLYN been to toss this with our house-made parsley pesto, some ripe heirloom tomatoes, avocado, and some Willow Creek Braunschweiger shredded Sartori cheese on—YUM! This braun- schweiger is made ABIGAIL from heritage Berkshire pork and is smoky and spiced just Willy Street Co-op The Green C Juice right. Put it on some crusty bread or make yourself a bánh This is really filled with a lot of vitamin C! Only 3 ingre- mì! dients (orange juice, parsley juice, and lime juice) and it is all Willy Street Co-op Juice Bar's Cold Brew organic. I like to drink this when I need an cleansing boost Cold brew season is year-round for me, and the Juice Bar's brew or for a refreshing summertime drink. Don’t let the parsley is always nice and strong. They use local Just Coffee beans and you scare you—it pairs so well with the citrus. Yum! get a discount if you bring in your own mug! PATRICK Kikkoman Soy Sauce Yeah, you read that right: Kikkoman Soy Sauce is brewed right Cedar Teeth Cheesus Crust Pizza here in Wisconsin. Kikkoman is special for many reasons—it's the I love everything about this pizza (and all of their piz- quintessential soy sauce used at all your favorite restaurants, it's zas). And what's not to love? They're local, they're clearly iconic bottle has won many prestigious design awards, and its ori- light-hearted and fun, oh, and they taste amazing! Some- gins date back to the 17th Century. Another reason it's special? Kik- thing about that rosemary sourdough crust, just... phenom- koman was attracted to Wisconsin’s clean air and fresh groundwater, enal! Seriously we keep a minimum of two of these in our as both are integral to the fermentation process. freezer at all times. Perfect quick dinner or an awesome late night snack. SO GOOD!

Willy Street Co-op Reader, SEPTEMBER 2019 25 CATE KASIA Some Honey Cranberry Honey Cedar Road Bacon I really enjoy the flavor of this honey...no, it does not I'm not a bacon person. However, this taste like cranberries, but it does offer a sweet, earthy flavor bacon is delicious—not too fatty, perfectly that is just a touch different than the clover and wildflower flavorful. Perfect for a BLT. All of Cedar honey. Plus, bonus, Some Honey Co. is based in New Lis- Road's meats have surpassed my expecta- bon, WI. tions and I urge you to take some home! AMANDA TANYA Renard's Cheese Origin Breads The Driftless Original Cheese Curd Baked right here in Madison with These curds are squeaky wheat grown in the Wisconsin's Drift- fresh, and if you are from less region, this tasty sourdough is Wisconsin you know what I mean. We get these local curds in perfect sandwich bread. Slice it thick weekly on Wednesday. These come from Door County, and I or thin. A family favorite. have been eating them since I was a kid traveling to visit family in Baileys Harbor. Now I don't have to travel so far— American Provenance Natural Deodorant Rosaries and Revolvers they come to us. I work custodial so I can get a little stinky. I also have sensitive skin so it Pasqual’s Original Southwest Tortilla Chips can be hard to find a deodorant that works for me. My wife bought me Rosaries So dang good! With dip, without dip. So much flavor!!! and Revolvers and not only do I smell great but there's been no irritation at all. Willy Street Co-op Bone Broth This fantastic product is made right in our backyard. Give it a try. We now carry beef, turkey, chicken, and pork broth. Made in-house, this is such a fresh clean broth. Why make it at home when our Meat department OLIVE makes it for you? All meat bones, except the chicken, are locally sourced. But LüSa Organics Grounding Lotion Bar since we make it all in-house, we consider them all locally prepared. Selection This lotion bar not only provides excellent varies by store. moisture but smells fantastic! I personally like to use it for yoga, meditation or whenever I PHILIP need to take a moment for myself. Works great Atoms to Apples Crimson Crisp apples on hands and feet! Extremely crisp. Very good, rich flavor. Sweet/sharp and Cocoa Bean Vanilla Wafer Body Butter spicy. It has such a complex, rich flavor and is very, very You may be tempted to eat this body butter because it. smells. so. good. Un- crisp. Beats honeycrisp hands down. Locally grown. like other body butters I've tried, this one soaks in fast and doesn't leave an oily residue on my skin. Smelling like a vanilla cookie is also a huge plus!

KRISTI JO DAN Madison Soap Company Bar Soaps Renard's Cheese Creamy Salsa Spread MSC is a local, woman-owned, Creamy Salsa Spread? More like Dreamy Salsa Spread! woman-run business. Using sustainably This is an awesome spread for burgers, with a taco salad, or sourced ingredients such as Rainforest eaten with a spoon while no one is watching. Plus it won't Alliance-certified palm oil, MSC sin- break the bank! Available at East and North. cerely cares about what is put into each of their unique skin-loving bars of soap. Clean yourself up while saving the rain forests!

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