D U L U T H , M I N N E S O TA J U LY / A U G U S T 2 0 0 9
PERMIT NO. 492 GARBANZO GAZETTE
610 East 4th Street
Duluth MN 55805
Address Service Requested
Your Co-op will be open, Saturday, July 4, from 9am to 3pm
that honors the whole person
New Products 9 Savor the
Residential and community based In this issue A Season 13
architecture that is unique, energy In Balance with
Management Sun Care 5
efficient and conservation minded Ayurveda 10 Gourmet to Go
Report 2 14
Board Report 6
New Members 3
Dairy Score Card
Wagner Zaun Membership 11 News Bites 15
Frank S. Davis, Ph.D., LICSW
providing Individual Psychotherapy Architecture Gonzo Matters 7 Locavore Back 40 16
218 733-0690 Challenge 2009 12
Couples/Marital Therapy ~ Family Therapy
The Buzz 8
218 428-4432 www.wagnerzaun.com
Frank Stafford Davis, LLC
2 G A R B AN Z O G A Z E T T E A J U LY A U GU S T
Sharon Murphy, General Manager
hile the sagging national side debt, re-negotiated service con- Association (NCGA). NCGA’s mission
economy and diminish- tracts, insurance policies and equip- is to provide the vision, leadership and
Garbanzo Gazette ing retail sales continue ment leases, reduced back-stock levels, systems to catapult a virtual chain of
Published by Whole Foods Co-op to plague us, we are tak- and have focused capital expenditures food co-ops to a position of prominence
610 E. 4th St. • Duluth, MN 55805 ing advantage of the downturn to con- on projects that will keep operating in the natural foods industry. Among
(218) 728-0884 • fax (218) 728-0490 front some internal “sacred cows” and costs as low as possible. many services, NCGA:
www.wholefoods.coop make changes to ensure our financial The Member Extreme Coupon is
STORE HOURS: sustainability as well as our ability to now a semi-regular feature in the • Sponsors a series of webinars for co-
7 am – 9 pm Everyday provide more goods and services when Gazette, the Member Appreciation Day op managers on How to Survive and
the economy improves. promotion became a Member Thrive in a Recession
Membership Investment: As a result of the hir- Appreciation Month pro- • Offers marketing support for co-ops
$100 per voting membership ing freeze implemented motion, and we’ve added to participate in a Locavore (Eat
Further membership information is in December 2008, we’ve several regional produce Local) Challenge and
available at the Whole Foods Co-op. reduced our staff size suppliers and deepened
from 98 to 85 (13%) our commitment to a • Provides training, technical support
The Garbanzo Gazette is published six through attrition and healthy regional food sys- and access to national contracts for
times a year (January, March, May, July, with expanded opportuni- tem through financial goods and services to its members.
September, November) for the ties for employees to support of the Lake So far in 2009, we’ve welcomed to
Member-Owners and patrons of Whole work in more than one Superior Sustainable NCGA two other regional food co-ops,
Foods Co-op. The Garbanzo Gazette is position/department, and Farming Association and Chequamegon Food Co-op in Ashland,
published by Whole Foods Community we updated our staff the Duluth Community WI, and Harmony Food Co-op in
Co-op, Inc. to provide information on structure and job descrip- Garden Program. Bemidji, MN, and we look forward to
Whole Foods Co-op, the cooperative tions to include positions Sharon Murphy WFC is an active working with them on regional and
movement, food, nutrition, and General Manager since 1988
we will fill as sales Attended first CCMA in 1988 member and supporter national cooperative development.
community issues. Views and opinions improve. We secured a Gazette contributor since 1978 of the National See you at the Co-op. GG
expressed in this newsletter do not lower interest rate on out- Still never gets the last word Cooperative Grocers
necessarily reflect those of the Co-op
management, Board or Member-
Owners. Submissions must be
received one month prior to
publication. The next deadline is
Friday, July 31. Refer submissions
and questions to
Editor: Shannon Szymkowiak
Contributions: Members & Staff
Design: Kollath Graphic Design
Printer: InstyPrints Our mission is to assist seekers
Mailing: Barcodes Plus on the path by providing
Reprints by prior permission a safe, nurturing environment of
community in a light hearted setting.
The Garbanzo Gazette is printed on Try one of our new classes today!
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with soy ink. This paper is recyclable. Check out our website for an updated schedule
of classes, workshops, and retreats!
The information in the Garbanzo
Gazette is also available on our
website at www.wholefoods.coop
MOVING? Pursuant to WFC Bylaws,
Article I, Section 6. Current Address. Bring a friend for free with this ad!
Each Member agrees to provide to the 3 West Superior Street
cooperative his or her current address and Duluth, MN 55802
to keep the cooperative informed of any 218.722.9378
changes in address. This obligation shall spiritualdeli.com
continue even after a membership has
been terminated as long as the Member
has any interest in the cooperative. In an
effort to remind our Member Owners
to keep WFC advised of address
changes, the Board, on 8/26/96,
approved a policy making a Member
temporarily inactive when there is no
current address on file. Inactive
Member Owners are not eligible for
membership benefits and will not
receive the newsletter.
BEFORE RECYCLING THIS COPY of
the Garbanzo Gazette, please pass it
along or share it with a friend or
neighbor. This can help save a bit on
paper costs and reduce waste. Also,
it’s a good way to introduce folks to
WFC who aren’t current customers or
W H O L E F O O D S A C O M M U NI T Y C O O P 3
welcome, new dean’s report
member-owners! by Anni Friesen, Member Services Coordinator
Rochelle Anne Nelson Karena Hanson Robert Brown
s our school year draws to a the stove and helped make multiple
Christiana Igwe Diane Zoglauer Gary W. Anderson close, I begin to reflect on the dishes at the same time. As you can
David Zarn Katheryn Lauer John Staine classes we’ve had and the imagine, I was a little stressed out.
Sally Bernhardt Brecca Cotruvo Ed Morse people I’ve met. I think that How could people learn if they didn’t
Justin Howard William Cooke Catherine Windt spending contemplative time is so see each dish step by step from start to
Codie Leseman Collin Zimmerman Craig Binsfield important because only by really finish? It turns out that all of my worry
Kelly Harth Lynette Swanberg Deanna Notaro looking at what we’ve learned in the was for naught. Though things were a
Belana Aedan Dale Duane Tweten Ryan A. Carlson past year can we stretch to new heights. bit crazy, they were…fun. I witnessed
Kaylinn Stormo Nancy Patrick Debra Mayala When it comes to classes, I have Lyndon and Prince Paul give advice
Tammy La Favor- Kathleen Anderson Tanya L. Lahti learned much this year. The most and tell stories in their island timbres
Plowman Kathy Horak Dawn Browne popular classes (since last September) and the whole experience reminded me
Jill Bianchet Deborah Kay Hahn Joe Sauve have been Indian Cooking, Caribbean that my way wasn’t always the best way.
Michael Kowalski Angela Buffalo Ann Davidson Cooking, Aloha! in Not only was the class
Anthony Smydra Wilson Ginete Elizabeth Welsh January: Hawaiian fun, but people got to
Walter Raschick Iv Marguerite Stroede Cari Beckman Cooking, From Stock have the experience of
Arianna J Sather Julie Isaksen Barry Kayes to Soup: Learning the laid back attitude
Betty Wistrom Robert Trompeter Aaron J. Williams Soup Basics, Beer of Caribbean natives.
Judith Rae Schaefer Duane Lottig Kelly Bittner Making, Cooking Kids Cooking was
Margaret Jo Helstrom Patti Roway Emily Dunn Without Wheat, and also a lesson in
Rosemary Dahl Marta Watson Marge Smith the Kids Cooking patience as we helped
Terence Teppo Joann Wells series. What have I kids measure, mix,
Linda Hursh Pamela Jensen learned from this? shape and stir. There
Ken Stafford Michael Skoglund Well, ethnic cooking was an incident of
Amber Blythe Jorgens Warren Korkala classes are definitely sensitivity to spices for
Halenbeck Susan K Keola still in the forefront of Anni and her all-time favorite WFC one of the kids, and
Bill Nygaard Lisa Herthel people’s minds, and in product: Muir Glen Fire Roasted countless bathroom
Chelsea Upthegrove Angie Nichols the middle of winter I Tomatoes. runs, but all-in-all, the
Eve Miller Heather Koski can completely kids did what kids do
Katherine Maxim Debra Olson understand the need to get away best: they quickly gained knowledge
Angelica Hemmer Renee Gatewood through cooking from the cold and that even many adults lack, and they
Michael Hansen Laurie Gaudino snow of northern Minnesota. had fun doing it. There is almost
Kathleen Setzke Sonja Helland Personally, I’ve also learned a lot nothing as reaffirming as seeing a
Jena Modin Jean Conner from this class cycle. In classes, I have child proudly hand their parent
Caren Newport Erika Frykman a certain idea of the way that things something and say, “Mom, look what I
David R Clark Marissa L. Fish Korpela should go; the instructor comes in, did!”
Cynthia Seguin Nancy Dodd gives instructions and tips, and This reflection just makes me all the
Kurt Sarkiaho Scott Kylander Johnson prepares dishes for the class to taste. more excited to start scheduling classes
Andy Kadlec David Bergstedt Things aren’t usually very hands-on for the fall. We are still confirming
Karen J Carlson Lisa Snider because our kitchen space doesn’t allow instructors so look for a few classes on
Suzanne Wasilczuk Felicia Anne Jacobson for much. Not only that, when you get healing with herbs, cooking with local
Carol Ann Siegle Laurie K. King a large group of people crowded ingredients, and more. If you have any
Brittany Shanoff Susan Norma Clandon around a stove with knives, things start great ideas for classes or suggestions
Taylor A. Olson Roman Pass to look dangerous. As I look at the list for instructors, pass them along
Kim Kaz Sarah Hansen of classes above, I remember that my way. You can reach me at
Nancy Johnson Dent Pauline Holmbeck things were quite a bit more hectic firstname.lastname@example.org. I hope you all
Karl Olson Erika Baldus than I usually like. For instance, the have fun summers and remember to
From April 1 – May 31, WFC
Laurie Carlson Ann Biron gained 127 new members for a Caribbean cooking class started off not take yourselves to seriously. GG
Colleen Betts Kate Cartier total of 578 since July 1, 2008. with a surprising and welcome Anni loves good food and thinks that
Brianne Torrance Rita Oconnell Just over three years ago, WFC appearance by local reggae legend everyone needs to learn how to cook from
Nancy Ann Hill Olivia Jewell had a mere 2,500 Member Prince Paul. As it moved on, the large scratch.
Samuel Timothy Eric Rhame Owners. As of May, we have
surpassed the 5,000 Member
number of class participants stood at
Elmquist Barbara Vandeventer mark. We are proud that our
James Hess Karolynne Striemer community sees value in
Reni Ehlen Theodore Kraus becoming a Whole Foods Co-op
Elizabeth Roat Jeramie Olson Member Owner and we are
proud to serve you!
4 G A R B A N Z O G A Z E T T E A J U LY A U GU S T
the gonzo gourmand
by Jim Richardson, Bulk Buyer
elery seeds are actually tiny of Ramses II, placed there as part of his white pepper (whole and ground) are pieces before feeding it to the livestock.
fruits. They may be used as a mummification ritual. This indicates fair trade as well as organic; also whole I have also read that the cracking of the
spice, and are frequently used that Ancient Egypt had trade with India and powdered cloves, mace, whole and corn may have a double or even a triple
as an herbal diuretic, or as a (black pepper’s native land), although powdered nutmeg, and turmeric. The meaning. For one thing, cracking corn
treatment for inflammation. There is a the exact route these peppercorns took prices have risen but only by a minis- may refer to cracking open a container
lack of scientific studies to support from India to the nose of Ramses II is cule amount, not even enough to of corn liquor, and it has also been sug-
these herbal uses, but they have been unknown. Nutritionally speaking, pep- notice, but buying fair trade makes a gested that cracking corn refers to sit-
used this way for thousands of years per is mainly valuable in that it increas- huge difference to the growers and ting around gossiping (possibly related
regardless, so there you have it. es absorption of nutrients from other their otherwise poor and marginalized to the origin of the word “corny” mean-
Pregnant women are advised to avoid foods, notably selenium, vitamin B, communities. According to Frontier, ing trite). Our bulk organic cornmeal is
large quantities of celery seeds as they and beta-carotene. Pepper also has mild these are the first fair trade spices from local Whole Grain Milling in
act to stimulate the uterus, with the antimicrobial properties. White pepper offered in the U.S., and we’ve got ’em. Welcome, Minnesota, and the quality is
possibility of unwanted contractions. is black pepper with the outer skin I was surprised to learn that some anything but trite. We get our organic
Speaking of celery, celery stalks are said removed, and this extra labor cost is varieties of corn can grow to be 23 feet rye flour and organic oat bran from the
to have “negative calories” since they why white pepper is more expensive. tall. The word “corn” used to be a same company.
take a few dozen more calories to The word “pepper” has been used as a generic term for any grain or grain-like I will close with an observation of
digest than they provide to the body. synonym for “energy” for more than a food, as in the word “barleycorn” which two English words that originated in
However this is not advised as a seri- hundred years, but this has been short- means “a grain of barley,” and “pepper- fruit peels. First up is “zest” as in
ous weight loss regimen as it takes ened to “pep” for some time. corn” which means “a berry of the pep- orange or lemon zest, which has
something like 3,500 calories to burn For those who like their social jus- per plant.” But in America after a become a synonym for spicy or excit-
off a pound, so that translates to eating tice on the spicy side, our primary herb while, the word “corn” came to refer ing. That brings us to pith, which is the
an awful lot of celery. But on the other and spice supplier (Frontier) has intro- only to corn (maize), having been bitter white part of the fruit peel under
hand the more celery you eat, the less duced fair trade versions of a dozen of shortened from “Indian Corn.” In the the zest, from which we get the word
room you have for candy. their popular organic spices, and we traditional song “Jimmy Crack Corn,” “pithy” meaning brief yet powerful. I
Like celery seeds, black peppercorns have made the switch. So right now written shortly before the Civil War, eat language for breakfast. GG
are technically a fruit. Black pepper- almost all of our black pepper (whole, “cracking corn” refers to the chore of
corns were found stuffed in the nostrils medium grind, and coarse grind) and milling (cracking) corn into small Jim is a 13-year veteran of the natural foods
industry, 11 of those at Whole Foods Co-op.
We mean everyone.
Unitarian Universalist Congregation of Duluth
835 West College Street uuduluth.org
9.942” 9.942” W H O L E F O O D S A C O M M U NI T Y C O O P 5
sun care: — Jill Hall, HBC Buyer
making the best choice for you tell you why this may be any better, but
Aubrey obviously feels it’s worth the
trade off. They make formulas that are
just Padimate-O based and some that
e made it!! The warmth biomedical problem. Here’s to allowing to leave a white coating on top of the blend with Titanium Dioxide.
has returned and the sun paradigms to grow and change! skin, taking longer and more rubbing The final topic I’d like to touch on is
is high in the sky! So let’s We need to continuously debunk to absorb (think white surfer nose). after-sun care — a vital step in complete
discuss healthy skin care myths that mislead us from obtaining Some beachcombers don’t want to go sun care for our body’s largest organ,
in response to El Sol, shall we? optimal wellness. From Dr. Holick’s out looking like a ghost on the beach, our skin. Using a deep moisturizing
It is important to remind ourselves FAQs: “Melanoma is seen more often and others don’t really care, right? I and anti-oxidant lotion or aloe vera
of the shining biological benefit the in people who do not receive this type have found that the mineral based after any exposure to the sun (not just
sun offers us — Vitamin D — a vital of exposure than in those who spend Caribbean Sol brand performs as the when you get a burn) provides
nutrient for wellness. Anyone following time in the sun. Melanomas also lightest and most absorbent of the additional free-radical defense and
current nutritional recommendations usually occur on parts of the body that mineral sunscreen. keeps your skin supple and healthy.
from the medical community knows receive little or no sun exposure. This The discussion of the Alba chemical The products designed for this purpose
the emphasis being put on Vitamin D. suggests that genetics plays a much sunscreen ingredient list is just too are often luxurious — like the yummy
It plays a vital role in maintaining bone more important role in the huge to get into. The Oxybenzone, Kona Coffee After Sun Care from Alba
health, preventing osteoporosis and development of melanoma than does Avobenzone, Octinoxate, Octisalate and — but nearly any natural lotion offers
rickets, reduces risk of heart disease, regular, moderate sun exposure… Homosalate ingredients kick them into positive benefits.
stroke, breast, colon and other cancers, Tanned skin protects you against the higher hazard category on the EWG I’d like to encourage you all, as
alleviates skin disorders, decreases risk sunburn, thought to be the main cause Skin Deep ratings, yet they still earn always, to continue to inform
of autoimmune disorders (including of melanoma. If you avoid getting good UVA/UVB protection scores. We yourselves and investigate; to make
multiple sclerosis, diabetes, and sunburned, the benefits of moderate also represent Alba’s mineral based choices that you feel satisfied and
rheumatoid arthritis), enhances mental sun exposure will far outweigh the products, look for “chemical free” on content with. Enjoy your Fun in the
health and lessons the effects of possible dangers.” the label or titanium dioxide as the Sun! GG
depression, menstrual imbalances and So how do we regulate individual Active Ingredient.
seasonal affective disorder. And and familial moderation and safety as The use of Padimate-O in Aubrey’s — Jill Hall, HBC Buyer doesn’t want to
although supplementation is helpful, we play in the sun during these lovely products also has somewhat of a grow old all sun haggard like those crazy
northern women that move to Mexico and
the best way our body can synthesize sunny months? Let’s talk safety in questionable reputation, known to be
live out their lives on the Beach, but, then
Vitamin D is through moderate and sunscreens, because there is a lot out allergenic to a small percentage of the
again, maybe she does…????
safe sun exposure. there to choose from. population. However, Aubrey is a
It’s not fair to have a discussion All sun care products must contain longstanding pioneer of organics and
about sun exposure without one of seventeen FDA approved natural skin care and if they put their
mentioning the revolutionary work of sunscreens. These range from the choice behind its
Michael F. Holick, M.D., Ph.D., author safest, 100% natural titanium and zinc safety and efficacy,
of The UV Advantage dioxides, to a wide range of chemicals I choose to give
[www.uvadvantage.org]. With his book, contended to be carcinogenic them some trust.
Dr. Holick, a professor of medicine, themselves. The Environmental From their
physiology and biophysics at Boston Working Group website: “After
University School of Medicine, [www.cosmeticsdatabase.com] can long and careful
revolutionized mainstream acceptance assist you in investigating a variety of consideration, we
of unprotected sun exposure for brands and ingredients used. believe Padimate-
approximately 20 minutes a day, From my investigation into this O to be the most
reminding us and the medical matter, I have chosen to carry a wide natural and safest
community of the crucial importance selection of brands that provide of the limited
of Vitamin D. At the time, his writings complete UVA and UVB protection. FDA-approved
sent the world of dermatology into a We represent Badger, Caribbean Sol, a sun protection
frenzy, with many professionals calling selection of chemical-free Alba ingredients that
for his resignation. He held strong, products that use zinc and/or titanium absorb UV rays.”
contending that he was “being dioxide, a few Padimate-O based Key here is
punished for challenging one of the Aubrey Organics options, and the rest “absorb UV rays”;
dogmas of dermatology”. In fact, in of the Alba line which contains the titanium & zinc
2006 Dr. Holick was awarded for his synthetic sunscreens. (I myself use a dioxide reflect and
commitment to the clinical facts and combination of these products and take scatter UV rays,
received the Excellence in Clinical the approach that getting a decent base while Padimate-O
Research Award by the National Center tan is worth working towards, allowing absorbs UV rays
for Research Resources from the the body’s natural melanin to also act before they can
National Institute of Health, and in in its true function as a UV filter.) damage your skin.
2007 he was awarded the Linus Pauling The only issue with the zinc and I’m not a
Functional Medicine Award, given for titanium dioxide products is the specialist or
research that changes thinking about a aesthetic. A larger molecule, they tend chemist, I cannot
(inner) POWER of
come see for yourself
NEW CLASSES BEGIN JULY 13TH
FOR BEGINNERS & CURRENT STUDENTS
Ashtanga• Hatha • Kundalini• Pure
Movement Yoga• Vinyasa Flow• YogaPlay!
Body Balancing• Yoga for the Core
Held once a month:
Restorative Yoga• Rocket Series
6 G A R B AN Z O G A Z E T T E A J U LY A U GU S T
board of board report season of sowing
by Lind Fena, Board President
I hope everyone is deep into a probably the most important co-op, but of the co-op industry in the
Term expires 2011
email@example.com bountiful growing season by relationship in a co-op. High-quality, U.S. Sharon has been working on the
the time this Gazette reaches professional, stable management is national level of cooperative
Lynn Fena you. As I write this report, I certainly an essential factor in the development, with cooperative grocers
President am sowing more hope than usual with success of any business. And the for nearly as long as the national
Chair of General Manager Evaluation my seeds — hope that the ground will primary responsibility of the Board is organizations have existed.
Committee warm up soon, hope that the rain will to find, hire and assure that kind of (Professional)
Term expires 2009
finally fall, hope that last year’s city management is “running the store,” in She is dedicated, hard-working,
deer harvest alleviated some of my more ways than one! purpose-driven, courageous, intelligent,
Mark Friederichs urban gardening challenges! I know many of you realize that well-trained, organized and insightful.
Treasurer The Board has been Duluth Whole Foods Co-op (High quality)
Chair of Finance Committee sowing seeds too — of a is fortunate to have found The Board realizes it is no accident
Term expires 2009 different sort, of course. We such a GM more than 20 that WFC has been holding its own
firstname.lastname@example.org have seedling inspirations to years ago. In fact, as the during the current economic crisis.
tend and transplant soon. story goes, it is more So we did a little research
Vice President You could say they are still in accurate to say she found us! comparing other GM compensation
Chair of Member-Owner Committee our hot-house, but we are A young, pregnant Sharon packages with ours. Our GM has been
Term expires 2011 looking for the right Murphy was directed to our paid below the average of other co-ops
email@example.com conditions to bring them out store on 8th street when she that do $10 million in sales/year. She
into the community garden was looking for a midwife in has complied with policies the Board
Theresa Koenig Lynn Fena,
and let them go. We’ll let you Board President 1977. She met John Fisher- has established and has implemented
know how they are doing Merritt who was tending the our visions. She expertly guided our
Chair of Board Recruitment & Orientation
Committee soon! store that day and two hours later, she organization across the dangerous
Term expires 2009 Our biggest task over the past was a WFC member. She quickly slopes of a sinking economy. So, the
Theresa@wholefoods.coop couple of months has been deciding moved from working member to Board Board asked her for a proposal that
how to tend to one of our biennials — member, to coordinator, to GM in 1988 included a salary increase. The result?
Linda Magni the General Manager (GM) contract. and has remained in that role with us For the first time in 4 years, Sharon
Term expires 2009 Board training in the food co-op through two major expansions and took a salary increase.
industry always begins with the moves. (Stability) We think you have to pay for the
Heather Murphy declaration that the relationship She is a storehouse of institutional value you get. GG
Chair of Food Policy Committee between the Board and the GM is knowledge, not only knowledge of our
Term expires 2011
A INTERESTED IN SERVING OUR
Sharon Murphy, General Manager LOCALLY-OWNED COOPERATIVE?
Whole Foods Co-op
610 E 4th Street Elections are not until fall, but now is a great time to explore the opportunity of serving on the Whole
Duluth, MN 55805 Foods Co-op Board of Directors. Contact Theresa Koenig (firstname.lastname@example.org), or any current
728-0884/w board member to get your questions answered and attend a WFC Board meeting. Check out the “Board
728-0490/fax News” section of our website for a Board application, meeting dates and more!
Board Applications are due to WFC by August 1, 2009!
WFC web site: www.wholefoods.coop
e-group address to communicate with
entire Board and General Manager:
Call 218 728-0884 to leave a call-back copy writing & publicity
request for a Board member.
graphic & web design
Letters addressed to Board members c/o
Whole Foods Co-op, 610 E. 4th St., Duluth, marketing strategy
MN 55805 will be forwarded unopened to
the Board/Board member.
In Duluth, there is a thriving
consumer-owned cooperative that
supports, invests and partners to
create a healthy community including, 218-720-6000
but not limited to, a healthy regional
Tax Preparation for Regular People
From W-2s to Small Businesses
co-operative principles Earned Income Credit
1. Voluntary and open membership. Itemized Deductions
2. Democratic member control. Investment Income
3. Member economic participation Rental Income
4. Autonomy and independence. Small Businesses:
5. Education, training and information. Contractors, Therapists etc.
6. Cooperation among co-ops. Corporations
7. Concern for community Thomas J. Curran
18 years experience
W H O L E F O O D S A C O M M U NI T Y C O O P 7
by Theresa Koenig, Board Member
hickens are legal in Duluth, improve quality and flock productivity. cally for them as you enjoyed the silly antics
thanks to a group of persist- They are committed to mentoring new search online. of their day-old chicks,
ent people (co-op members of farmers with the Farm Beginnings Amidst the current and how the neighbor
course) who helped get a new Program and always need and welcome financial and environ- girls came over to paint
chicken ordinance passed last fall. I interest and support. mental challenges we their favorite hen’s toes
had the honor to join the group and This spring the Duluth Community face, it is heart warming with red finger nail pol-
assist the effort. I was eager to help Garden Program (DCGP) sponsored to know that people are ish. I’m looking forward
grow a community of people who share Duluth’s first “Urban Chickens for motivated to act, and to to the stories these new
a passion for good food and the desire Beginners” class. Attendance exceeded realize that action can chicken owners will tell
to make a change to allow for more self expectations with over 40 people partic- happen on a very person- and I’m looking forward
sufficiency in our city. We pragmatical- ipating! The DCGP is committed to al level… in your own to learning from them,
ly called ourselves making gardening backyard. We are not just the ins and outs of suc-
‘DuluthCityChickens’ Amidst the current financial space, food produc- one or two people doing cessfully raising a small
and in less than a year tion and preservation this, but we are part of a flock of hens in a city.
urban chickens have and environmental resources available to larger ‘movement’ to There is always more to
gone from an under- challenges we face, it is all urban dwellers. reconnect to our food learn, and there is
ground activity in Unfortunately, even source, and to make a always more to do!
Duluth, to a palpable heart warming to know that as they are enjoying commitment to good Photo is of a neigh-
buzz on the street. people are motivated to act, unparalleled interest and healthful food. It is bor girl holding a hen to
Nationally, keeping and need for their great fun too! show off the toe-nails she freshly paint-
a backyard flock is a
and to realize that action services, their funds I look forward to strolling along ed with nail polish! (this really hap-
popular idea. And can happen on a very (and consequently Duluth’s streets and alleyways and spot- pened!) GG
with good reason! It’s personal level… in your their ability to meet ting among green gardens, small hen-
a fun, healthy hobby that increased houses with friendly, softly clucking Theresa is a Board member and member of
own backyard. DCC (Duluthcitychickens.org). DCC hopes
that benefits our gar- demand has fallen as hens: pets that deliver breakfast! I can’t
to soon create a computer social network
dens, our families and the recession impacts wait to stop by and hear about the first
group to stay connected to other backyard
our neighborhoods. It gets children foundation and individual giving. If year with chickens in the city for those chickeners, to plan city chicken coop tours
outside, actively working and having you want to help, get instructions from 40 class participants, about their first and other cool chicken events!
fun, while learning to enjoy and grow their website about signing up for fresh egg, about how the homeowner’s
healthy food. Some of these kids will be GoodSearch, and earn funds automati- children turned off the TV and instead
our future farmers, the caretakers of
our earth, and certainly, future Whole Looking for your own place on the North Shore? www.NorwegianRiviera.com Service you deserve.
Foods Co-op members. People are hun- People you trust.
gry for the ability to provide more of
their own food for health, economic John Anderson BFA Interior Design, Drake University
Realtor / Artist / Interior Designer I provide a free home staging consultation or free
design consultation for all my real estate buyers &
and environmental reasons. Doing sellers. Just need Interior Design help? I work on an
218-340-1194 cellular 218-834-4199 home 218-728-4436 oﬃce hourly fee. Thinking of buying, selling or making
more for ourselves with what we have changes at your home? Call John 218-340-1194.
is an encouraging trend. This self help,
self responsibility is a long valued coop- LAKE SUPERIOR, SUNSHINE LAKE DULUTH TOURIST DULUTH TOURIST LAKE SUPERIOR LAKE SUPERIOR
2578 HWY 61 VIRTUAL TOUR 4372 NORMANNA RD. DESTINATION DESTINATION 2030 HWY. 61 5746 NORTH SHORE DRIVE
erative principle. 120 S. 14TH AVE E. 118 S. 14 TH AVE. E.
Though we were a small group, we 210 ft. shoreline 390 ft. shoreline, 2 lots C2 Commercial Zoning C2 Commercial Zoning 118 ft. Shoreline 171 ft of Shoreline
4+ wooded acres 26 wooded acres Lake Superior Lake Superior 1.21 Wooded Acres 1.72 Wooded Hilly Acres
had a large amount of support. The Residence 3,800 sq. ft. Residence 3,600 sq ft. Lift Bridge View Lift Bridge View 1,160 sq. ft. Cedar Chalet
Attached 2+ car Garage Open Floorplan W 2 Fireplaces
sustainable Farming Association and Age In Place Retreat Classic 1907 brick Duplex 1904 3 br. Residence 2+ Car Garage/Bonus Room
Seperate Studio Apt./Shop Great Small Business Location 1,320 sq. ft. No Trespassing 2,107 sq ft Cozy Cabin
the Duluth Community Garden Pre Qualiﬁed Buyers Pre Qualiﬁed Buyers 24 hr. notice for showings Great Home Business Location Large Watchdog 876 ft. Heated Shop
By Appt. only By Appt. only Price Reduced now $239,000. Price Reduced now $134,900. By Appt. Only price $449,000 Reduced Price now $449,000.
Program both recognized the benefit of $1,150,000.
urban chickens and immediately sup-
ported our effort. We are fortunate in
this region to have these organizations
with skilled individuals who are willing
to share their knowledge and grow a
>>>>>>> Ask John about a new wooded building site 2.75 acres on E. Superior Street. >>>>>>>
stronger network of people connected
through good food. I owe much of Glass & Wood The Painted Land and Lakescape
what I’ve learned over the years to area
farmers who have perfected formulas Waterfront Gallery proudly presents a joint exhibit of bold new work by local artists
of organic feed and pasture blends and Lisa Atkinson and John Anderson.
who don’t hesitate to tell me what May 23 - June 21, 2009
works and what doesn’t work to
8 G A R B AN Z O G A Z E T T E A J U LY A U GU S T
— Jill Holmen, HR Coordinator
wfc staff news
Front End Assistant Jenny June Gumby Award
Graupmann sings her way through Winners: Adam
the summer with an exciting August Dishwasher/ Prep
performance. She will be singing the Cook & Jill Holmen,
lead role of Susanna in Mozart’s The Promotions &
Marriage of Figaro, to be held at the Education Coordinator
lovely Glensheen Mansion. Keep an
eye out for performance dates. Break a
leg, Jenny! Or, should we say break a
vocal cord? Either way, best of luck.
Another event to mark your calendars June Customer Service Award Winner:
with: Bulk Buyer Jim Richardson Laura Irving, Produce Assistant
(with co-op alum Allen Richardson)
will be giving a 45-minute talk at the JULY ANNIVERSARIES:
Duluth Art Institute on Tuesday, Alisha Stalker, Front End Assistant 1 year
August 4th, 5:30 pm, accompanying Rain Elfvin, Manager on Duty 5 years
the Smithsonian Traveling Exhibition Kelly Bittner, Merchandising Stocker 1 year
of satellite photos of the planets called CUSTOM INTERIOR PAINTING
Jessica Belich, Manager on Duty 8 years
“Beyond: Visions of Planetary
Landscapes”. The title of the AUGUST ANNIVERSARIES: BRITT ROHRBAUGH
Richardson’s presentation is Jim Richardson, Bulk Buyer 11 years
“Astronomical Heresies: A Survey of Cameron Reider, Laura Irving, Produce Assistant 2 years STREET 809 East Tenth Street
Weird and Fantastic Ideas About the Merchandising Stocker 1 year Dylan Tusher, Duluth MN 55805
Betsy Welsh, Front End Assistant 1 year Produce Assistant 2 years EMAIL email@example.com
Tim Malkovich, Jennifer Graupmann,
Front End Assistant 1 year Front End Assistant 1 year MOBILE 218.340.3469
Danielle Smelter, Front End Assistant 1 year Andy Theuninck, IT Coordinator 4 years
May Customer Service Award Winners:
Cameron Reider & Kelly Bittner, How did Julie and Lee Harris s
Merchandising Stockers of Cloquet match form with
function in their favorite space?
A hearty congratulations to Dylan By choosing the right processss
Tusher, Produce Assistant, for his fan- to find the perfect products--
tastic second-place finish at the Mr. and the right people to craftt
Natural Minnesota Bodybuilding the dream design. Learn how w
Figure & Xtreme Fit Championships our certified kitchen and
in May. This is quite an achievement bath designers help families s
for a first-time competitor. We are throughout the region find
proud of you Dylan! I bet eating all their perfect sense of place.
that Organic produce helped, too? “WE NEVER IMAGINED IT
COULD BE THIS GOOD.”
T H EIR STOR Y.
HEAR THEIR STORY.
S EE T H E PRODUCT.
SEE THE PRODUCT.
D ISCOVER T H E
DISCOVER THE PROCESS.
For the well-designed life. lindquistandcompany.com
218.728.5171 Duluth, MN
May Gumby Award Winner:
Justin Petite (JP), Produce Assistant
Proud mama Karen Johnson, Finance
Renovated homes offered at
Assistant, wishes to congratulate her $25,000-$50,000 below market
daughter Krista on her recent gradua- value
tion from East High School. We wish 100% Financing Available
her the best on her future endeavors.
$8,000 Tax Credit for First-time
Bittersweet news from Front End home buyers
Assistant Brianne Vollmar who
2620 W. 4th St.—Duluth
reports she will be moving to Grand
33 & 35 Riverside Drive—Duluth
Rapids, MN in August. She says, “It’s
607 N. 27th Ave W.—Duluth
just time for a change in my life, but I
609 N. 60th Ave W.—Duluth
will definitely miss the co-op and visit
19 N. 65th Ave W.—Duluth
often!” Best of luck, Brianne… you will
109 & 111 6th St.—Proctor
certainly be missed!
We all hope you are enjoying the sum-
mer, and thank you very much for Northern Communities Land Trust is a nonprofit organization that has been
shopping with us! providing affordable homeownership opportunities for over 18 years.
Income limits apply. For more information,
or call 218-727-5372
W H O L E F O O D S A C O M M U NI T Y C OO P 9
new products • Annie’s • Rainbow Light
by Briana Lowrie,
– Ketchup* – Daily Fruit & Fiber 8oz.* Front End Manager
• Simply Asia Stir Fry Sauce – A.M. Citrus Cleanse 14ct box
– Super Canola Oil
or singles WFC Has Gone to the
– 3 new flavors!
• Chunks of Energy
– Raw Cacao Goji* • Bob’s Red Mill At a recent Manager On Duty
– Crystalline Fructose (this – Acai Powder 30 servings*
• Positively Third Street Bakery – Acai Caps 60ct* (MOD) meeting, we were joined
product moved from bulk to
– Raisin Cashew Granola by two representatives from
grocery) • Spectrum
• Woodstock Farms – Fish Oil with Vitamin D 250ct Service Animal Support Services
• Wild Country Grade B
– Maple Glazed Cashews Maple Syrup* (SASS), Kelley Dishington and
• Pure Essence
• Frontier – This local product is $8 less – Super D Calcium Plus Ionic Jolen Uhura-Wilids and their
– Fair Trade Medium Grind than our previous brand AND Fizz service dogs, Suki and Totsie.
Black Pepper* it’s local! They presented information and
– Fair Trade Coarse Grind Black • Living Harvest Hempmilk* answered questions pertaining to
– Whole Food Antioxidant
Pepper* – Unsweetened Drink Mixes: service animals.
– Fair Trade Black Peppercorns*
• Blue Diamond Almond Breeze Anti-aging, Immunity, Energy
– Fair Trade White As customers, you will be wise to
Peppercorns* – Unsweetened Vanilla • One With Nature know the following, too:
– Fair Trade Ground White • Bakery On Main – Bar Soaps, Bing Cherry &
Pepper* – Gluten Free Granola, Hemp • Never address or pet the
– Fair Trade Whole Cloves* 3 varieties – Dead Sea Salt Body Washes, animal without first asking the
– Fair Trade Clove Powder* – Gluten Free Granola Bars, Fragrance Free, Coconut Lime handler if it’s okay. Service
– Fair Trade Ginger Powder* available in 6-packs and & Shea* animals have important jobs
– Fair Trade Mace* individually – Dead Sea Salt Pump Soaps, and it’s very important to not
– Fair Trade Nutmeg Powder* Fragrance Free & Coconut
• Dogswell Canned Dog Food distract them and to let them
– Fair Trade Whole Nutmeg* Lime*
– Happy Hips 15 oz focus solely on what they are
– Fair Trade Turmeric* – Vitality 15oz • Pure & Basic
trained to do.
– Milled Soaps, Wild Banana &
Cool • Preserve Tableware
Vanilla, Green Tea, Fresh Fig, • Service animals often wear
• Oikos Greek Style Yogurt* – 100% Recycled and Recyclable
Honey & Shea, White Tea & signifying vests/leashes/etc.,
– Vanilla plates, glasses, and cutlery
Echinacea but are not required to do so.
– Blueberry • Guayaki*
• Pure Life Soap Co. Also, their handlers are not
– Honey – San Mateo Blend 1# Yerba
– Shampoos & Conditioners, required to show service animal
Deli Specialty Wild Indigo, Chamomile, identification.
• Cool Fruits Green Tea, Papaya*
• Fentiman’s – All natural freezer pops are – Aloe 2 in 1 Shampoo • Service animal handlers take
– Dandelion & Burdock back for the summer! Conditioner* great care to maintain shedding
– Ginger Beer – Bar Soaps, Aloe, Coconut,
• Santa Cruz* hair. No worries about finding
– Curiosity Cola Oatmeal, Honey, Volcanic
– Lemonade dog hair in your bulk food!
– Mandarin & Seville Orange Clay, Seaweed*
– Strawberry Lemonade
Jigger – Lotions, Lemongrass Mint, • Service animals do more than
– Mango Lemonade
– Victorian Lemonade Ginger Orange* just lead the blind. Some have
Frozen – Carrot Juice • Suki other jobs as medical
– Deluxe Travel Kits* alert/response, seizure
• Ciao Bella Gelato • Biotta*
– Malted Milk Ball – 100% Beet Juice alert/response, hearing alert,
Meat mobility assist, or a number of
• Tempt Frozen Hemp Milk
– Coffee Biscotti
HBC NEW ITEMS • Lorentz others.
• Barlean’s – Pork Bratwurst
– Vanilla Bean – Weiners Jolen and Kelley were more than
– Chocolate Fudge – Liquid Olive Leaf complex
• Schultz* happy to arrange this
• Gourmet Parlor Pizza* – Ground Turkey presentation for us and we
– Vegan Total Omega 3•6•9 Very
– Sausage & Pepperoni appreciate it immensely as we will
Berry 16oz. * * Organic GG
– Garden Vegetable be able to better train our staff
– Gluten-Free Cheese
with the information they gave us.
– Gluten-Free Pepperoni
If you would like more
Grocery information on SASS their
• Food Should Taste Good website can be found at:
– 3 Flavors, in the new 1oz http://www.freewebs.com/service
snack size bag animals/
• Rustic Crust Pizza Crusts
– Thin Italian Style Crust
– Multigrain Crust
• R.W. Knudsen*
– Very Veggie Juice 10 oz
– Orange Juice 10 oz
• Kind Plus Bars
– 4 New Fruit & Nut Flavors!
• Clif Bars
– All recalled varieties have
• Luna Bars*
– All recalled varieties have
Jolen and Kelley with their service dogs
• Peloponnese Suki and Totsie.
– Grape Leaves
10 G A R B AN Z O G A Z E T T E A J U LY A U GU S T
— Bonnie Ambrosi, Member
Have you noticed that some people n June 25th, Whole Foods details will be found on our Facebook
thrive during summer heat waves, Co-op once again participat- page following the event. We appreci-
while others retreat to the shade and ed in Grill Wars with KQDS ate everyone who came down to sup-
long for a cool breeze? Why is that? to benefit the Northern port Whole Foods Co-op!
If you lack the element of fire in your Lakes Second Harvest Food bank.
constitution, the heat of the sun Although we do not know the results Pizza Burgers
feels aaahhh so good! But if your of the judging at the time this article 2–1/2 lbs Ground Beef
makeup is fiery already, the sun’s is being written, we do know that we 1 lb Hot Italian Sausage
rays at their most intense — as in have one heck of a burger recipe. Taste 1/2 C Onions
midsummer, midday — are way too testing was done and the winning 1–1/2 C Pizza Sauce, divided in half …but that didn’t stop us from tasting five
much of a good thing and can make burger for us was a good old Pizza different recipes to determine the best of
3/4 C Parmesan Cheese the bunch.
you cranky, irritable, and hot-headed. Burger. Look for this burger soon
15 slices Mozzarella Cheese 2. Prepare and cook patties, melting
If you practically breathe fire when along with many other delectable dish-
1 t Garlic Granules the mozzarella on top.
the heat is on, diet can help. es in our very own Fog City Deli.
Many thanks to Thousand Hills 1 t Italian Seasoning 3. Serve with pizza sauce on top.
Ayurveda understands food in terms
of six basic tastes, each with a Cattle Company for their contribution 1. Mix all ingredients together except We may not have pictures of this
warming or cooling effect on the to the success of this event and the the mozzarella and 3/4 C of the year’s event yet, but we do have pic-
body. When heat is a problem for tastiness of the burgers. Pictures and pizza sauce the day before making tures of our secret taste test while per-
you, reduce salty, sour. and pungent the burgers. fecting our recipe.
(hot and spicy) tastes — all of which
contain the element of fire and have
a warming effect on the body — and “They told me he was
emphasize the cooling powers of the one to see…
sweet, astringent and bitter. They were right.”
Sweet taste has the moist heaviness
of earth and water. It cools, softens
and soothes. Avoid refined sugar, Which one is which? Taste testing burgers
which is addictive and deranging. requires some attention to detail…
Instead, cool off with the natural
sweetness of fruit. (Grapefruit is the
exception — its energy is warm.)
Milk is also naturally cool and sweet, “He knew how I got to feeling this way,
unless it is fermented, like yogurt and he knew how to fix it. I feel great again!”
and kefir. Maple syrup is the coolest
Dr. Robb Anderson
Duluth Natural Medicine & Chiropractic
Astringent taste is somewhat lighter A practice focused on clinical nutrition and chiropractic
and cooler, earthy and airy at the 1731 London Rd • Duluth • www.duluthnaturalmedicine.com 724-4525
same time. It has a clarifying effect
on mind and body. Many plant foods
have some astringency: beans, in
particular, including soy foods; also
artichokes, bell peppers, broccoli, Feel Better
cauliflower, celery, cucumber, lettuce,
peas, potatoes, and spinach.
Pomegranates, cranberries, black-
Connect with Life
berries, lemons, and not-quite-ripe • Talk Therapy
bananas are astringent fruits. • Expressive Therapy
Astringent teas include those con- • Sandplay Therapy
taining hibiscus, alfalfa, chicory, dan-
delion, or strawberry leaf. • Sliding Fee Scale
Bitter, considered the strongest of all
the tastes, is also the coldest, light- Catharine J. Larsen, M.A.
est and driest. It is detoxifying and Licensed Psychologist
stimulates digestion. It’s not our 218-733-9903
favorite flavor, but a little goes a c a l a r s e n @ c h a r t e r. n e t
long way. We find it in a few vegeta-
bles: asparagus (which is specific
for lowering fire in the body), radic-
chio, and some dark leafy greens. It
is also in aloe vera, and in turmeric
and cumin, lovely spices to add to
your repertoire. Coffee is bitter, but
has a warming energy, whereas tea
is bitter and cooling. Beer can be bit-
ter. It is more cooling than wine, but
still has the hot energy of alcohol, so
if you have a hot temper, it’s better
to abstain. Swedish Bitters is an
herbal digestive tonic that is good
mixed with water for a very cooling
effect. The Co-op carries it.
To complete your cool-down, use all
your senses. Going outside to gaze
at the night sky, or walking in the
cool woods, especially near running
water, are two wonderful ways to
cool your whole being. Till next time,
Bonnie Williams Ambrosi is a certified
Ayurvedic Health Educator and teaches
yoga and ayurveda at several locations.
Contact her at (218) 728-9942 or
firstname.lastname@example.org or visit her
website at grihastashramiyoga.com
W H O L E F O O D S A C O M M U NI T Y C O O P 11
organic dairy brand ratings
scorecard — support organic dairy heros
From Maintaining the Integrity of Organic Milk, a Cornucopia Institute report. Each Dairy ranked in order of point score.
For more specifics see: www.cornucopia.org
2/2009 • The Cornucopia Institute • www.cornucopia.org • 608-625-2042
12 GAR B A N Z O GAZ E T T E A J U LY A U GU S T
it’s the locavore challenge recipe contest — part II!
n order to make the Locavore • WFC will have shelf signs and and provide the cheese course. prepared foods that, as with Organic
(Eat Local) Challenge just that promotional materials in all Standards signage, indicates 100%
• We will be partnering with the Mind
much easier, don’t you think it departments defining products as LOCAL ingredients or contains
to Mind program to provide a farm
would be grand to have some LOCAL that are: LOCAL ingredients.
visit to educate kids about one of
recipes already made? We did, too!
Locally-grown = within a 300 mile their local food sources. • Continue to feature framed LOCAL
That’s why we’re asking you, our faith-
radius of Duluth OR “farmer” pictures and bios above
ful Members and Gazette Readers of EAT LOCAL AMERICA Produce Department.
all kinds to submit your favorite Locally-owned = produced by an CHALLENGE
recipe(s) using locally grown and/or independently-owned business (e.g., • “Farmer of the Week” in-store video
locally produced ingredients. A panel sole proprietor, partnership, • Sponsored by the National display.
of judges here at the co-op will evalu- cooperative, or non-publicly traded Cooperative Grocers Association
(NCGA) for retail co-ops • WFC LOCAL logo signs on products
ate the recipes for amount of local corporation) within a 300-mile
participating nationwide. throughout center store.
ingredients used, ease of preparation radius of Duluth.
and taste. A recipe booklet will be • WFC will provide packet of • A chance to meet farmers and
• Enrollees can choose to limit or
made from these recipes for use by materials for enrollees in WFC’s community groups involved in our
expand their food choice radius but
people who decide to take the 2009 Locavore Challenge including local and regional food supply at the
LOCAL labeling at WFC will be
Challenge this year. The winners will recipes and other local food Midsummer Organic Food Fest on
based on the above definition.
each receive a $50 WFC Gift Card and information. August 8th.
bragging rights for the duration of this COMMUNITY PARTNERS
year’s Locavore Challenge. AT THE STORE
Log on to www.wholefoods.coop for • LOCAL dinner at Ledge Rock Grille
(Date TBD) — WFC will sell tickets • Special LOCAL signage for Deli
a Rules & Registration sheet or pick
one up at Customer Service. All
entries must be received no later than
Friday, July 17th at 9 pm. Good Luck!
2009 LOCAVORE CHALLENGE
T H E B L O O D M O B I L E
In an effort to continue our support will be at Whole Foods Co-op on Wednesday, July 15 from 11:30 – 2:30.
of local, sustainable food production
and to educate our community on the
value and challenges of supporting
If you would like to sign up for donation, please
local, sustainable food production, the contact Shannon no later than July 6th at
Locavore (Eat Local) Challenge enters
its second year. Please consider join- 728-0884 x or email her at:
ing your fellow cooperators in a com-
mitment to local food.
August 15 – September 15, 2009
• Enrollment for the challenge will
begin at WFC’s Annual Midsummer
Organic Food Fest (MOFF) featuring
our local growers on Saturday,
August 8, in WFC’s customer
parking lot; enrollment will also be
offered at the Customer Service
WoodWalks® Experience the comfort
• Enrollees can choose to participate Path & Patio Tiles + Threshold Mats and peace that Reiki offers.
for one meal, one day, a week, 10 Locally made of reclaimed redwood
days, or choose their own
• It is free to participate. and at select area stores
• WFC will contact participants for 218.349.9121 Reiki
progress and summary reports and
“universal life force”)
regular updates will happen through
Facebook with a summary on our
website at the end of the Challenge.
I’m In the Garden
reclaim. revive. relax.
Please call for information or an appointment
Carol Gieseke (218) 728-3385
Dr. Rolf method
W H O L E F O O D S A C O M M U NI T Y C O O P 13
savor the season — Shanon Szymkowiak, MMS Manager
ast year at this time, we were somewhere when you sell your jar of We will be doing another Locavore Appreciation Peppers
ramping up for our first ever peanut butter (or anything else) for a Challenge this year from August 15 –
Locavore (Eat Local) Challenge. dime less than the next guy. At some September 15. At our Midsummer — Shannon Szymkowiak
Store sales were good, the point, you simply cannot go any lower Organic Food Fest (MOFF) on August Fire up the grill. While your coals are
sun was shining, but lurking around without sacrificing something. In the 8, we will have a booth where you can heating, prepare the following:
the edges of that beautiful summer case of the peanuts, it was basic food pledge your Eat Local commitment.
1 Red Pepper, quartered and seeded
was an economic surprise for every- safety standards. And, when it became You can choose to eat locally for a day,
one. Energy costs were a challenge, obvious that companies simply did not a week, or the whole month. You can 1 Green Pepper, quartered and seeded
but as a society, we did not take that know whether or not they had the host a local foods meal at your house 1 Yellow or Orange Pepper (or both!),
warning too seriously. We just stayed ingredients in question (feel free to invite me) quartered and seeded
close to home to enjoy the sunshine. in the foods they sold, or share some of your 1 Purple Pepper, quartered and seeded
Then it seemed as the summer ended, customers started look- garden’s bounty with a (local farmer John Fisher-Merritt
so did all of the good times. We were ing for better answers. neighbor or with one grows these, check them out)
given a serious financial smack-down. For many, the better of the soup kitchens in 2 – 3 Poblano Peppers, halved and
It’s been a tough year for pretty answer was certified town. You can commit seeded
much everyone I know. As our collec- organically-grown foods. to checking at locally- Toss the peppers in olive oil, salt and
tive belts tightened, more and more Does this mean that owned store for an pepper and set aside until your coals
questions and concerns about our your Co-op saw a surge item you need before are ready. In a separate bowl, mix well:
local food system were coming our in sales like we’ve never checking the Internet.
way. It turned out that the Locavore seen before? No, but the Or you can promise 1 pkg Chevre
Challenge was timelier than we could questions were being nothing, but take a 1 t Italian Seasoning
have imagined. It was just the kick in asked. Just as often as I packet of recipes using 1/2 t Garlic Granules or a very, very
the pants (that would be right below was being asked about price, I was local ingredients and enjoy. Then take finely minced Garlic clove
our now-tightened belts) that many being asked about food safety. This a minute or two to speak to some of 1 T Olive Oil
Duluthians needed to realize that if we was new. People started to look at the our local farmers who join us at Salt and Pepper to taste
do not buy locally, if we do not shop cost of food in a different way. Instead MOFF. See the wonderful produce
locally, businesses close and farmers of assuming, “this is too much”, they they are supplying from a place that When your coals are hot, place the
can’t continue on. were seeing the items we have on sale, has 38-degree weather in June. Be peppers in a greased vegetable basket
Still, there was a dip in the number were using coupons like crazy and amazed at how they can provide your or sheet of aluminum foil that has the
of new members at the Co-op. Sales new member sign ups began to rise co-op with the very, very top of the sides turned up. Toss and flip until the
also took a hit. We had to reassess our again. People have been taking the crop for the same price or less than peppers are cooked and the skin has
financial goals and take a hard look at recipe pamphlets in our Produce what you’d pay someone else for charred spots.
labor and inventory. I continued to Department as fast as we can print something not nearly as fresh from Arrange the peppers with their juices
field the inevitable question at every them. We are having conversations California. on a platter and dot with the cheese
presentation, “Why should I spend about how to cook. These are all good Should you never compare prices? mixture. Serve as a side or schmeared
that extra money for organic food?” things. No. Should you never ask why? No. on pieces of bread that have been
Indeed. Why should you? Why In May, we tried something new. But perhaps considering what real crisped on the grill. Also good as part
should you think about what preserva- Rather than having a Member value is before you spend your hard- of a sandwich with other vegetables
tives, pesticides and an unstable food Appreciation Day, we sent out post- earned dollars will keep our city and/or chicken. Leftovers make a nice
regulation system have to do with how cards that could be used once during viable, will keep jobs for your neigh- omelet filling.
much your food costs? Especially the month — Member Appreciation bors and will keep our local food sys-
when you’re trying to keep afloat with Month. This allowed flexibility for tem strong. Remember that price is In hopes of improving her very local food
a mortgage and kids in college and those members who live farther away what you pay, but value is what you system, Shannon has dug up part of her
whatever else is on your expense or who have tight schedules. I am get. front yard to accommodate some black
sheet? It’s hard to have to accept that happy to report that it was a success. Thank you Member Owners for currants and a few more tomato plants.
gas will no longer be cheap (by Consistent Member shoppers and supporting the business you own.
American standards) and your 401k occasional Member shoppers came in Thank you to all of our other cus-
isn’t worth what it was and three hous- to get a good deal. Hopefully, these tomers who support us as well. We
es on your block are up for sale. Why occasional shoppers saw that there are appreciate the dollars you spend with
should you have to hear more bad bargains to be had even without the us. Please join us on August 8th to
news? additional Appreciation discount, and celebrate our local farmers. We look
Then there wasn’t a choice whether we begin to see them more often. We forward to seeing you there.
or not to think about our food. A giant had many people become Member And for all of you out there who are Become a fan of Whole Foods Co-op
recall of peanuts forced many to real- Owners on the spot when they real- asking for more recipes, I am happy to on Facebook. Be in the know with the
ize that you get what you pay for with ized they could get the 5% off that day. share one of mine. latest from your favorite grocer. We’ll
cheap food. Corners have to be cut These are all good things, too. see you on-line!
Do you advertise
in the Gazette?
Beginning in September
the Gazette is going quarterly.
Watch your mail for new ad sizes, rates,
and deadline dates.
14 GAR B A N Z O GAZ E T T E A J U LY A U GU S T
Fresh Perspectives a different sort of snack shack
hen I was growing up I if she lets that secret out she might around my house this time of year. 9 Lettuce 67
remember after each have company at her bowl. Especially How about these snack ideas: A big 10 Grapes – Imported 66
Little League game we since blueberries are so good right thick slice of rich red tomato, or per- 11 Carrot 63
would get a quarter to now. haps eaten whole like an apple, warm
12 Pear 63
buy something from the snack shack, July peaches are my favorite fruit, and juicy, mmmm. California-grown
which usually consisted of some sort of especially those grown after the 4th of cucumbers instead of crackers with a But that’s one of the reasons you
chip, soda or candy. But now the pro- July (yes, I think there is a difference in little fresh sour cream dip. A bag of shop where you shop. You can choose
duce department is my snack shack of peach varieties depending on when Blue Lake beans is a crispy afternoon organic when buying these items and
choice. they are grown). Try it out yourself. If appetizer, either raw or slightly feel better about the food that you are
And let’s face it, with its longer days, you are going to do some peach sam- steamed. Steamed chard roll-ups feeding your friends and family. If you
a major holiday and warm weather, July pling on your own, do so each week of stuffed with cilantro, hummus and would like to see the complete list go to
is a month that is ripe for snacking the month. Ask about the varieties and fresh corn. Snap peas instead of www.foodnews.org/fulllist.php.
morning, noon or night. Organic pro- make a mental note of the names; it peanuts for the baseball game. The list So let’s take one of those organic
duce is the best snack choice around. will be worth remembering next season goes on and on! summer favorites and make something
After all it is always healthy for you, What’s your favorite? What’s your nice with it. How about cucumbers?
low in calories and bursting with flavor. best friend’s favorite? How about your Cool, crisp and full of moisture. Try
Really, what’s not to like? THIS MONTH’S sweetie? It’s fun to ask, and you may be this.
The interesting part comes when TIDBIT surprised at the answer.
you ask someone what his or her Whatever it is in the produce depart- Cucumber &
favorite summer produce snacking Are cucumbers a valuable ment will have the best fresh, organic Black-Eyed Pea Salad
item is. Some blurt it out as soon as beauty aid? A medicinal aid? produce available for your snacking 3 T extra-virgin Olive Oil
the question leaves your mouth while Both! Cucumbers have a pleasure all summer long. 2 T Lemon Juice
others ponder as if they are drifting cooling nature and are used So what are you waiting for? Let the 2 t fresh Oregano, chopped or
back to their childhood. snacking begin! 1 t dried
For instance, watermelon would be
as an astringent.
Astringents tighten your The Right Choice Makes a Freshly Ground Pepper to taste
a popular choice if you asked around
most offices or homes these days. pores and are good for Delicious Salad 4 C Cucumbers, peeled and diced
Eaten in many ways — sliced, cut into soothing sunburns and Of all the produce items we enjoy 1 14-oz. can Black-eyed Peas, rinsed
chunks, with a spoon using it as the acne. And yes, placing cool each summer there are still a few that 2/3 C Red Bell Pepper, diced
bowl, served with a little lime juice and even with the tightest of budgets you 1/2 C Feta Cheese, crumbled
slices over your eyes can
cayenne pepper. Or as a friend once should consider buying organic due to 1/4 C Red Onion, slivered
told me, watermelon is best served with relieve swollen, dry or the high pesticide levels found when 2 T Black Olives, chopped
a hammock and shady tree. I couldn’t irritated eyes. tested with the latest government data.
agree more! Whisk oil, lemon juice, oregano and
Watermelon is in full swing in July Here is a list of the top 20. pepper in a large bowl until combined.
and English peas are starting to wane; when the time comes around again. Add cucumber, black-eyed peas, bell
RANK FRUIT / VEGGIE SCORE
too bad because I could eat a whole I think my favorite summer snack- pepper, feta, onion and olives; toss to
1 (worst) coat.
bowl of ‘em by myself right from the ing produce item is Thompson seed- Peach (most pesticide) 100
pod. Or how about red, purple or rain- less and flame seedless grapes, so easy, 2 Apple 93 Serve at room temperature or chilled.
bow bunched, sliced radishes with a so tasty, and so fun. For my favorite Makes 6 servings, about 1 cup each.
3 Sweet Bell Pepper 83
little sprinkle of salt. veggie I would probably choose Sun
Another friend gets her favorite Gold cherry tomatoes. Both of these 4 Celery 82 References this issue:
snack idea from her grandparents and items start out firm and round and 5 Nectarine 81 www.lpl.arizona.edu/~bcohen/cucumbers/
her East Coast roots, fresh picked blue- with a gentle bite burst their goodness 6 Strawberries 80 info.html; www.foodnews.org/fulllist.php
berries and heavy cream. I can see how into your mouth. Bunches and baskets 7 Cherries 73
that would be habit forming. I told her of these get consumed in one sitting 8 Kale 69
gourmet to go
— Justin Hemming • All of the turkey we use is Kadejan • The other sliced meats we use are • The milk we use is from Valley View
turkey from Glenwood, Minnesota. from Applegate Farms. The animals Farms. It is RGBh-free. The eggs are
Editor’s note: In the last issue of the Kadejan only raises chickens that raised on their farms are also able to Phil’s eggs (same sold in our store),
Garbanzo Gazette, I wrote about all of have full access to the outdoors and move about, don’t receive antibiotics from Illinois. The chickens have
the terrific summer bargains in our Deli. are kept together in small flocks or hormones, are fed a vegetarian been raised cage-free for over 40
As a follow up, we thought it might be a (never in cages). They are not fed diet without growth promotants. No years and are given all-natural feed.
good idea for you to know exactly what hormones, animal by-products, and artificial preservatives are used in the
makes our ingredients so special and what aren’t given antibiotics. They are also processing.
makes those salads taste so good. an air-chilled product.
• All of the vegetables we use are
ummer is here and all of us in • The chicken, turkey and salmon organic and we work with the
the Fog City Deli would like noted above, are also available in the produce department (who, in turn,
you to know a little bit about meat case across from the Deli. works closely with many local
the high-quality ingredients farmers) to get local vegetables as
we use to create our dishes. If you • Smoked trout for the dip in the Grab-
often as we can. The companies we
ever have a question about any of our and-Go cooler and the fish on the hot
get the remainder of our produce Prenatal Yoga
delicious dishes, don’t hesitate to ask. bar on Fridays is from Lake Superior
from work diligently to sell local
Fish Company in Superior. The fish is
• All of the chicken we use in the deli produce and so while not all is within Couples Yoga
usually trout (occasionally whitefish)
is Gerber’s Real Amish Farm the 300-mile distance from Duluth
and comes from Lake Superior when
Country chicken from Ohio. It is that we label as local, much of it
available. When it is unavailable, it Women’s Gathering
hormone-free, stimulant-free, animal from Minnesota or our surrounding
comes from the Antarctic.
by-product-free, and antibiotic-free. states.
Family Singing Circle
The chickens, raised on Amish • The bacon, sausage, ham, bratwurst
• If the herbs and spices that we use
farms, are free to roam and have pork butt, pork tenderloin, and pork
are available to us organically, then Women Circling Women helps
access to fresh water and grain all ribs we use are from Beeler’s in
that is what we use. The vanilla, pregnant women and new moms
day. Illinois. No nitrates or nitrites are create circles that support them and
sugar, chicken and vegetable bases,
used in the meat. The pigs are fed a their growing familes.
• The salmon we sell is from Dave butter, olive oil, tamari, peanut butter,
vegetarian diet, aren’t given
Rogotzke. It is caught in Bristol Bay, and tahini are also organic. All of our
antibiotics or growth promotants,
Alaska. The fishing there is heavily and have outdoor access. They are
berries, grains, pastas, tomato Making Circles
regulated to make sure the salmon products, beans, and soy products are
free to socialize, always have access 715.364.8509
populations are sustaining. Wild organic as well.
to fresh water and feed, and piglets www.womencirclingwomen.com
caught salmon have fewer toxins and are even born in their own private
pollutants than farm raised salmon. maternity rooms.
W H O L E F O O D S A C O M M U NI T Y C O O P 15
INTERESTED IN SUPPORTING this issue. The soy industry from the Union of Concerned This amendment will be effective
THE DEVELOPMENT OF scorecard can be seen at: Scientists: January 1, 2010, subject to related
URBAN GARDENS — http://www.cornucopia.org. http://www.ucsusa.org/food_and_a comments received by Member-
Visit the web site of the Duluth griculture/science_and_impacts/sc Owners. Please direct your
Community Garden Program A ience/failure-to-yield.html) comments and questions by email
(www.duluthcommunitygarden. to the Board at
org) or email Executive Director CENTER FOR FOOD SAFETY (CFS) A email@example.com or in
Carrie Slater Duffy at CAMPAIGN TO TELL CONGRESS writing to the Board of Directors,
firstname.lastname@example.org. NOT TO FORCE GENETICALLY MEMBER COMMENTS Whole Foods Co-op, 610 East 4th
The Garden Program’s Growing ENGINEERED (GE) CROPS ON REQUESTED Street, Duluth, MN 55805.
Together Campaign needs OTHER COUNTRIES: Following a recommendation from
sponsors to fund much-needed http://ga3.org/campaign/NoGMin the Member-Owner Committee, on A
improvements to the garden sites FoodAid/3e3si5k9vjwx8kme May 25th the Board of Directors
“They always say time changes
including fencing, water and approved an amendment to the
A things, but you actually have to
compost. Member IOU Policy as follows:
change them yourself.”
“… WFC members with fully paid-
FAILURE TO YIELD: EVALUATING Andy Warhol, The Philosophy of Andy
A in equity may charge purchases to
THE PERFORMANCE OF Warhol, US artist (1928–1987)
a maximum of $20.00 payable
THE CORNUCOPIA INSTITUTE’S GENETICALLY ENGINEERED within two (2) weeks from the date
scorecard on the dairy industry is in CROPS incurred...”
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4804 Oneota Street Duluth, MN 55807
16 G A R B AN Z O G A Z E T T E A J U LY A U GU S T
It’s summer at the Co-op and that means it’s time for MOFF — that’s the
Midsummer Organic Food Fest to the newbies out there. Come down and
meet the local organic farmers behind your food. Sign up for the Eat Local
Challenge. Enter drawings. We’ll also have music, samples and we will
announce the winners of the Eat Local Challenge Recipe Contest.
So join us for MOFF — Saturday, August 8 from 10am–2pm in the Whole Foods
Co-op parking lot right in front of the store. Your taste buds will be glad you did.
610 East 4th Street • Duluth MN 55805 • 218.728.0884
7am–9pm • Everyday
back 40 “not going for broke”
with this method of agriculture, it
assumes organic practices and goes
beyond to consider soil fertility and the
Kurdish Chard Soup —
3 T Olive Oil
by Michael Karsh plant and animal communities sur-
rounding the farm. You can find out 1 medium Onion, fine dice
think we all did a double-take a ber of younger growers who will be on more by chatting with John when he is 3 T Nutritional Yeast
little over a month ago when a their own for the first time, though in house during his stint as Farmer 4 Cloves Garlic, peeled
spokesperson for General Motors, usually under the mentorship of their of the Week (watch the website on Stems from one bunch of Chard,
upon the announcement of their parents. When looking at building a this one). You can also go to coarsely diced
bankruptcy, noted that the company food system that can in practice feed www.biodynamics.org.
had both let down customers for years, our growing member and non-member Leaves from one bunch of Chard,
Now a plug for our Farmer of the coarsely chopped
as well as were now prepared to meet community here at WFC, there is no Week promotion: We have an excess of
customer expectations and legitimate question that the support and encour- 1 medium-sized Red Beet, medium dice
information, both photos and written,
needs. It was hard to hear such a realis- agement we have been able to offer is 1 T Paprika
to offer you about our farmers
tic assessment so late and that we wanted to come up with a 1 T Bouillon
with decades of evidence to We will be featuring a different new method of delivering it. We 1/2 t Salt
support the need for such 2 T Sugar
changes. One hopes the farmer each week, beginning in will be featuring a different
farmer each week, beginning in 3 T Tomato Paste
changes are real, and the pub-
lic resources well spent.
June, by promoting their June, by promoting their signa- 5 whole Peppercorns
ture crops, offering recipes, hav- 5 C Water
Proximate to that time the signature crops, offering ing periodic in-store demonstra- Double batch of small
USDA was giving away a
much smaller amount of recipes, having periodic in-store tions all in additional to an LCD
mounted proximate to our hang-
money to support farmers 3 T Lemon Juice
transitioning into organic pro-
demonstrations all in additional ing weekly specials sign that will
show you more about our grow- Sauté onions in oil and sweat until
duction, a change that has to an LCD mounted proximate ers, both in word and picture. transparent. Sprinkle with nutritional
been growing in frequency yeast and deglaze the pan with 1 cup of
over the past years. to our hanging weekly specials Check out who it is that raises
your food, they are worthy of your water. Pour into a soup pot or crock
This season WFC will have
the largest circle of local grow-
sign that will show you more honor and interest! pot. Add all remaining ingredients
Finally, a little recipe for you except lemon juice. If using a soup pot,
ers that we have every worked about our growers, both in word all: I ran across reference to what cover and bring to a boil. Add
with, including small plots in dumplings, boil 5 minutes longer, then
and out of town, to large scale and picture. by all accounts was a fantastic
soup coming out of the Jewish reduce heat and simmer 30–40 min-
Amish growers who will sup- Diaspora in ancient Kurdish Iraq. utes. Add lemon juice at the end. If
ply muskmelons and corn to your sum- increasing the number of sustainable It is the season for the ingredients, and using a crock pot, cook on high 4
mer tables, as well as anticipating (per- farmers in our region, a change that you can make whatever sort of hours, drop dumplings in crock in the
haps dimly) the glory of the Food Farm balances the increasing nutritional and dumpling you’d like, but traditionally it last hour. Add lemon juice, stir and
carrots, and the Olund cucumbers, giv- food safety bankruptcy of what has would be one that included ground serve. Kids love it, but it stains! GG
ing us the opportunity to put more of passed for conventional wisdom in lamb. Make lots, they’re popular!
our resources into a regional agricul- agriculture for too long.
ture that will not have to make apolo- For a second year now we are work- Michael Karsh is the Produce Manager at Whole Foods Co-op, where he has worked for the
gies for letting you down in any way. ing with a biodynamic farmer from past 19 years in various positions. A transplant from the Twin Cities, he is an avid parent,
Within some of these extended com- northern Wisconsin, John Ewers of cook, and organic gardener. Through his work at the Co-op he has developed markets for
local growers, with an emphasis on organics.
munities we deal with there are a num- Soluna Farm. For those not familiar