Co-op shopper - the People's Food Co-op

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					    Become a Co-op                                                                                 member
    Our Mission—(What we strive to accomplish in our work every day.)
    The mission of the People’s Food Co-op is to be a great natural fresh food cooperative and a vibrant center for healthy,
    sustainable living in the Coulee Region and beyond.

       membership benefits                                                                        it’s easy to join
    • become a part owner of                                                              •       ask any cashier for an application & fill it out
      the People’s Food Co-op!                                                            •       pay for your membership. It’s $100 for the first (primary) member
    • 5% discount on your choice of one                                                           plus $25 each for up to two additional members.You may sign up
      shopping trip each month                                                                    for the installment plan and pay $25 per quarter until you’re paid
    • member-only specials                                                                        in full ($7 administrative fee applies)
    • reduced rates for cooking                                                           •       enjoy the benefits of membership!
      and gardening classes
    • a vote on Co-op issues                                                                      student membership
      (one vote per membership)                                                                   The Co-op offers one-year memberships for only $10
    • eligibility to run for the Co-op board                                                      to college and university students who show a valid
                                                                                                  student ID! Join now and reap the benefits:
    • ability to request refund of your equity
      investment if you discontinue membership                                            •       one-year membership, September through August
    • business name listed in the member                                                  •       5% discount on one shopping trip per month
      business directory                                                                  •       member-only specials
    • patronage rebates (in years the board                                               •       reduced rates for cooking and gardening classes
      declares them) based on Co-op profitability                                                 Students are not eligible to vote on Co-op issues, run
      and the amount of money you’ve spent at                                                     for Co-op board, receive patronage rebates, or have
      the Co-op during the year                                                                   membership fees refunded.

    Know Your                                                     board                                                The Co-op Shopper is published bi-monthly
    Bently Lein parliamentarian                                                                                        by the La Crosse People’s Food Co-op, 315
       address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7124 Aaron Ave., Sparta                     Fifth Avenue South, La Crosse, WI 54601.
       phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 272.3998
       e-mail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
                                                                                                                       It serves to educate shoppers about food
                                                                                                                       issues, community activities and events,
    Sanja Dojcinovic member communications                                                                             co-ops in general, and membership in the
       address . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2116 Market St., La Crosse
       phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 782.5554              PFC. The views expressed are those of the
       e-mail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                   writers, and do not necessarily represent
                                                                                                                       those of the People’s Food Co-op or its
    Beth Moore secretary
       address. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2823 Cass St., La Crosse                     membership. The Co-op Shopper is a
       phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 784.9964              nonprofit publication printed on recycled
       e-mail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
                                                                                                                       paper. All articles and pictures submitted for
    Robin Schultz member communications                                                                                publication become property of People’s
       address. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2226 Main St., La Crosse                     Food Co-op. PFC reserves the right to refuse
       phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 784.0209
       e-mail. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                      publication of any article for any reason.

    Ana Skemp member communications                                                                                       contributors Sherry Beames
       address . . . . . . . . . . . . . . . . . . . . . . . . . . . W4406 CTH YY, La Crosse
                                                                                                                                        Lauri Hoff
       phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 788.8576
       e-mail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .                                        Jen McCoy

    Kathie Tyser treasurer                                                                                                              Michelle Schry
       address . . . . . . . . . . . . . . . . . . . . . . N2410 Three Town Rd., La Crosse                                proofing      Sue Knopf, Graffolio
       phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 788.0996                 advertising   Lauri Hoff
       e-mail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
                                                                                                                          editor/design Lauri Hoff

                                                                                                                          photography Lauri Hoff
 Welcome Back Co-op Shopper!
           an old friend…a dog-eared book…a comfortable pair of shoes…hand-
                knit woolen slippers…golden retriever puppies…apple pie…
                      outdoor baseball games…hot cocoa…apple cider…
                          fireplaces…s’mores…webster’s dictionary…grilled
                               cheese and tomato soup…newspapers…organic
                                    farmers…honeycrisp apples…chamomile
                                         tea & honey…strong coffee…PFC’s
                                              Co-op Shopper is back—by
                                                   popular demand!

       he newly designed Co-op Shopper will continue the tradition           reflection of the community we live in—we’ve proudly featured our
       and will feature the people, food, events and places that make        esteemed local growers, gardeners, producers, and entrepreneurs. Our
       our community so vibrant. The new Co-op Shopper will be               local business advertisers have always provided a great deal of support
published six times a year (officially) beginning with the inaugural          and a foundation that is greatly appreciated and effectively punctuated
November/December issue. You will enjoy the same great content—              by our ongoing “buy local” campaign. When we stress “buy local,”
producer profiles, food and environmental issues, what’s happening at         we’re not just talking about food!
your Co-op as well as news from other co-ops throughout the country,         The Shopper has served us all well these many years—and will
member specials, staff recommendations, what’s new at the                    continue to. We’ve created a community that at once seems close-knit
Co-op and more!                                                              but is made up of our members who are as unique, individual, and
Of course advertising opportunities will be available for our many local     disparate as the offerings available at the Co-op, and the Shopper
businesses. The PFC does its best to respond to members’ needs and           succeeds in bringing us all together!
ideas. The Co-op Shopper has always been a reflection of that, a

The Co-op Gets Yarn Bombed!
The Bluffside Bombers—beautifying the urban landscape one stitch at a time
Yarn bombing, yarn graffiti, or guerilla knitting originated in Houston, Texas, started by a quirky boutique                                              “I don’t mind,
owner and D.I.Y enthusiast by the name of Magda Sayeg—and it is now a global phenomenon. It all started
on a slow day at her store. Ms. Sayeg knitted a blue and pink door handle cozy for her shop door and the
                                                                                                                                                             it’s easy to
patrons loved it! The piece has since been named Alpha. Emboldened by the success of that simple act, she                                                     clean up—
then knit a leg warmer for a stop sign down the street and just kept going. She has since “tagged”                                                            not that I
lamposts, signposts and other objects throughout Houston. Soon, a pop culture explosion occurred!                                                            ever would
Pictures of her colorful and optimistic yarn art flooded the Internet and Facebook and she was asked to
do projects for the city! The Blanton Museum of Art in Austin commissioned her to cover the trunks of
                                                                                                                                                            though.” said
99 museum trees. Even Toyota asked her, and a team of knitters, to knit a sweater for a Prius for a video                                                  Ken Kuschel,
promotion.                                                                                                                                                Co-op facilities
                             This “street art movement with a softer side” got a boost in 2009 with an                                                    manager
                             artistic manifesto penned by Vancouver artists Mandy Moore and
                             Leanne Prain called Yarn Bombing: The art of Crochet and Knit
                             Graffiti. The manifesto is also a fantastic coffee table book boasting colorful
                             photo compliments of and creatively inspiring photos of yarn bombs and practical                              the Co-op’s yarn
                                   tips for a furtive and successful execution like wearing “ninja        bomb pumpkin!
                                                                    black” to evade capture. Technically, this urban graffiti, like its
                                                                  elaborate spray painting counterpart, is considered vandalism or littering by some—
                                                                  and art by far more! Yarn bombers use a street graffiti-inspired vernacular, often
                                                                  taking such monikers as “Knitta Please,” “PolyCotN,” “AKrylik,” and “P-Knitty.”
                                                                 Our local chapter is called the Bluffside Bombers and boasts such members as
                                                                 Dropstitch Murphy, Knitty Ha Ha, Whamo Knits and Dolly Llama. With monikers
                                                                 like that, inclinations for high expectations abound—and we cannot wait to see more!
                                                                 They’ve tagged the Cameron Park Market (carrots), Riverside Park, the Pumphouse,
                                                                 many bike racks, signposts, statues and trees around town. Yarn bombing grows out
                                                                 of a larger D.I.Y. movement which is at once anti-consumerism and successfully
                                                                 repopularizing traditional handicrafts and practicalities from years gone by—like
                                                                 knitting, canning, felting, gardening and even raising chickens. Part of the universal
                                                                 appeal of yarn bombing is that it’s unexpected—a surprising juxtaposition of
                                                                 something labor-intensive, handmade—dare I say maternal and lovingly personal—in
                                                                 an outdoor, cold, urban, industrial environment. It’s completely apparent why those
                                                                 statues in Riverside Park needed scarves!                                                            2
    A Huge Thank You to Our Local
    Producers for a Bountiful
            011 has been a great year for our customers purchasing and enjoying local organic food! We
            deeply appreciate and admire our amazing group of local growers who outperform
            themselves every year. One such notable person is our friend Dave Miles. He’s been a
    crucial part of our local organic veggies. Through Dave, we’ve had a steady supply of beautiful
    potatoes of mixed varieties all summer long. Dave’s seasonal offerings have been exceptional as
    well—crisp green beans, crunchy sweet carrots, perfect lettuce, the best hardy vegetable starters and
    bedding plants in the spring…and more! Dave grew up on a farm and has been farming his whole
    life. He moved to Viroqua 11 years ago because of its beauty (see cover photo) and rich farmland.
    So Dave’s success as an organic farmer happened quickly, though he limits his obligations to
    People’s Food Co-op, the Viroqua Food Co-op and DiSciascio’s Italian restaurant in Coon Valley—
    that way his supply is steady, reliable and of excellent quality and freshness. Dave farms from
    sunup to sundown on 22 acres located throughout Vernon County with only one employee, Ken.
    Organic farming methods are second nature and work extremely well for Dave because that’s the
    way he’s always farmed—it’s just how it’s done.
                                                                                                             Dave Miles discussing the merits
    When asked how he handled the heat this past summer, Dave explained his simple strategy of               and methods of organic farming
    getting outside as early in the morning as possible, taking it slow and easy, wearing a hat,
    and drinking plenty of water while taking shade breaks down by the creek. Thanks Dave, for
    your tireless effort in growing and farming to bring us such wonderful food. Few things in
    life are as important or more inspiring!
    Ridgeland Harvest is a diverse, certified organic farm owned and run by Cate and Mat
    Eddy. This is their 11th year of raising vegetables and fruit on their 70-acre ridgetop farm in
    southwestern Wisconsin. Ridgeland Harvest farm utilizes a holistic farming approach, and
    the fact that they are on a ridgetop means that it’s especially important to employ good
    conservation methods. The farm has permanent grass walkways, contour strips, permanent
    hay and pasture areas, and the Eddys use mulch for long-season crops such as garlic and put
    perennial production in steeper areas not suitable for cropping.
    To the Eddys, livestock and animals are an important part of keeping the land and soil
    naturally healthy and rich. If a farm doesn’t have livestock, part of the nutrient cycle is lost
    and a dependence on off-farm inputs is then necessary. They use beef cattle to graze
    permanent pastures that are on the steeper hillsides. The cattle are also rotated through the
    annual pastures where their manure is needed for fertilizer on cropland that will be used next
    year for vegetable production.While the animals are free to roam on bucolic pasture land
    during the grazing season, during the winter months their manure is collected and is later
    composted and applied to perennial and long-season crops. Just this year, the Eddys invested
    in a high tunnel greenhouse to extend their growing season. A high tunnel is a mobile,
    passive solar, unheated greenhouse in which crops are grown directly in the soil. The plastic-
    covered garden structures allow growers to roll sidewalls up and down for ventilation and               Mr. Miles is noted for his beautiful
    frost protection. A crop produced in a high tunnel is ready for harvest up to five weeks                 lettuce…carrots, potatoes, green
    earlier and/or five weeks later than crops without. The end result is a growing season that is            beans, sweet potatoes, melons,
    extended by as much as two and a half months and yields that are two to three times the size                    bedding plants…
    of conventional gardens. Cooperators are happy to have locally grown produce available for
    a much longer portion of the year!
                                                                                                       Dave’s secret weapon against excessive
    Ridgeland Harvest sells their produce through community supported agriculture (CSA)
                                                                                                        heat—his personal cooling creek. The
    subscriptions at the Dane County Farmers’ Market in Madison—this growing season, they
                                                                                                         water is sparkling clean, fresh, cold,
    served 300 members with weekly boxes of fresh produce (by the way, the Co-op is a
                                                                                                                     and potable
    convenient CSA pick-up point!)
                                               Ridgeland Harvest Farm & CSA

         Paul loves
         helping his
      parents on the
     farm and giving
       informal farm
    tours, definitely a
    organic farmer in
3       the making!
In addition to the Madison Farmers’ Market, they also wholesale produce to Madison restaurants,
Whole Foods in Madison and Milwaukee, People’s Food Co-op, the Viroqua Co-op, and Epic
Systems—a Madison area-based software company and employer of approximately 6,000. Even
with all that going on, their main focus throughout the growing season is their CSA. Interested
members sign up in February and March—when spring is just around the corner. Early sign-up
provides the financial support needed to get things started—the purchase of seed and potting soil,
and wages for greenhouse and field employees, and much more. CSA members then reap the
benefit all summer long and into the fall from a wide variety of out-of-the-ordinary fresh, organic
produce. The nature of the CSA structure allows for nature to return to the farming equation. It
gives flexibility to the farmer to select exciting seed varieties for flavor and color rather than

storage life. Crops are harvested when they’re perfectly ripe,
rather than weeks early to accommodate long-distance                    It’s a very humbling
traveling. And family farms are able to earn a living doing what        experience to receive such an
they love—farming!                                                      outpouring of support for our
Josh, Noah, Mike and their crew at Driftless Organics,                  family farm. We feel
                                                                        privileged to grow food and         Cate, John, Paul and Mat of Ridgeland Harvest
located near the Kickapoo River Valley, had a fantastic year!
They brought us beautiful broccoli, zucchini, cucumbers,                honored to share it with a
collards, varieties of kale, sweet Sungold tomatoes, Roma and           larger community.”
slicer tomatoes, shallots, and colorful sweet peppers to satisfy                    ~Cate Eddy
our summer appetites. This fall we will have specialty potatoes,
turnips, winter radishes, and squash from that hardworking crew.
Driftless Organics has grown steadily since its rather modest, but motivated, beginning. Josh and
Noah were 11 and 9 at the time of their first farming and capitalistic undertaking—Rainbow
Potatoes, which they grew in the big backyard of their parents’ dairy farm! After the success of that
first venture, Josh and Noah knew what they were born to do, and it all blossomed into something
more. They now successfully farm, 100% organically, 150 acres of rich farmland throughout the
valley and the ridge. Their wholesale business is lucrative and lively. With the help of a
hardworking and dedicated crew—Madison co-ops along with Viroqua and People’s co-ops,
Co-op Partners Warehouse in Minneapolis, the Madison Farmers’ Market and surrounding
restaurants all enjoy the huge variety of produce they have to offer! But at 550 families and
counting, their CSA program accounts for over half of their business.                                                                      After a long day of
Tending not to shy away from new things, this is the fifth year Josh has been growing sunflowers
                                                                                                                                          harvesting produce
for their sunflower oil. The sunflower seed crop is sent to a processor in Spooner, WI, for the much                                         and packing CSA
preferred cold-expeller pressing process. The result of this simple process is pure and unrefined                                          boxes on Ridgeland
sunflower oil—one that’s infused with all the delicious flavor a season in the sun and rich                                                    Harvest Farm,
Driftless soil can give. Since this oil is unrefined, the tiny particles that make up the flavor profile                                          everyone is
will smoke at high temperatures, so use at a lower temperature. Enjoy as you would olive oil—
                                                                                                                                          exhausted, even the
use it for low temperature baking and stove-top sautéing, try it in salad dressings with different
kinds of vinegars and herbs. It is considered to be among the most healthy of cooking oils. It is                                          dogs, Red & Milo
low in saturated fats and high in polyunsaturated fats (the good fats that do not raise cholesterol as
saturated fats do). It is also high in vitamin E, which is involved in the prevention of a wide host
of diseases, from cancer to cardiovascular disease to cataracts. It is also healthy for the soil, since
it rotates well with a number of the vegetable crops they grow. Driftless Organics effectively uses
a lot of cover crops in its field rotation, and even grow their own cover crop seeds as a vital part of
the cycle. Cover crops help fix nitrogen in the soil after it’s been used for nutrient-intensive crops
(such as tomatoes) and help fertilize the soil and keep it healthy. Oats, peas, vetch, and
sudan grass make excellent cover crops. Driftless Organics is a                                       Josh Engel—the brain behind   the
cutting edge inventive farm that uses a variety of organic                                            sunflower oil operation
farming methods successfully and is always evolving.
Thanks to all of our organic growers and harvesters for making
the extra effort to carefully grow our food without pesticides
and herbicides. Our produce staff is proud to display and
provide all of these great crops, and the rest of us are so happy
we can provide you all with amazing food grown in
the driftless area. For a healthy future for you, yours and all—
buy local! buy organic!

                                                                                                    Driftless Organics
                                                                                                    50561 County Road B
                                                                                                    Soldiers Grove, WI 54655
                                                                                                    608 624 3735
                Driftless Organics employees and fields                                                                4
       Co-op                   Wellness
    An ounce of prevention is worth a pound of cure

                 hile preventative measures can’t guarantee that you won’t          throats and can be used topically for wound
                 get ill, they can shorten the duration and lessen the              healing. Use only unfiltered, unheated, and unprocessed honey.
                 symptoms of your ailment. Along with getting proper                Caution: do not give honey to infants under one year of age.
    sleep, drinking plenty of water, and eating right, some of these              • Astragalus Astragalus root is an herbal supplement great for
    preventative measures also come in the form of supplements.                     assisting the immune system and aiding in the recovery of illness. It
    • Vitamin D Because we live in the northern hemisphere, it is                   helps increase energy levels and stamina. Astragalus is also good for
      advised that we take additional vitamin D during the winter months,           strengthening lungs and soothing coughs. This is a wonderful herb to
      when sunlight is less available and we are bundled up in winter gear.         help with the cold and flu season.
      Vitamin D3 is the most recommended form to take and the new safe            • Echinacea Echinacea, or purple coneflower, is an herb that has
      upper limit dosage for adults is 4000 IU per day (Institute of                been used by the Native Americans to treat a variety of illness.
      Medicine). Low levels of D are linked with numerous health                    Foremost Echinacea helps regulate the body’s immune system. It can
      problems, but keeping your D levels up can                                    be used in all conditions where the immune system is challenged
      help not only improve bone strength but also                                  including colds, flu, infections, inflammation, and weakened immune
      ensure proper immune function.                                                systems. Echinacea is especially beneficial at the beginning stages of
    • Vitamin C Vitamin C is an antioxidant that                                    a cold.
      is required for numerous functions in the body.                             • Schizandra The berries of this plant have multiple benefits for the
      It helps protect against pollution, infection,                                body. Schizandra is supportive and detoxifying to the liver, good for
      and enhances immunity. Ester C is a buffered                                  colds and flu, dry coughs, and asthma. It also enhances physical
      form which is excellent for those with                                        performance in work and athletics. Found in capsule and liquid
      sensitive stomachs.                                                           extract forms.
    • Garlic Garlic is wonderful multifunctional                                  • Essential Oils Don’t forget about the powers of essential oils. Rich
      food. It is a natural antibiotic, assists the                                 in antiviral and antibacterial qualities, these oils do more than just
      immune system, and is great for your heart.                                   smell good. Potent cold and flu helpers include oil of oregano,
      Garlic can be eaten fresh or taken in                                         cinnamon, lemon, peppermint and eucalyptus. These can be applied
      supplement form daily.                                                        topically in an oil base as a chest rub and under-the-nose ointment, or
    • Honey Honey is full of essential nutrients                                    in bath water, humidifiers, or a bowl of steaming water for a mini
      including the B vitamins, C, D, and E. Honey                                  steam sauna.
      promotes healing and energy, soothes sore                                               ~Sherry Beames, PFC Wellness Department

      Co-opPicks                                                              fall necessities and little luxuries

    Maggie’s Functional Organics organic socks                                              and kitchen (from cleaners to spices and flavorings!), they’ve
    Maggie’s socks are proudly made in the U.S.A. and are                                     been a stalwart supporter of humanitarian efforts—donating
    available at the People’s Food Co-op! Both the cotton and                                 time and money to many area nonprofit organizations.
    wool socks are new for fall and winter, or really any                                      The Rejuvenating Foot Cream is soothing, luxurious, minty
    season in which you find yourself wearing socks! They’re                                   and refreshing. It feels great going on and soaks right in!
    soft and comfortable and sustainably produced by                                            After a long day on your feet, there’s nothing better than the
    Maggie’s Organics—an environmentally conscious and                                          hydrating tingle of this pure peppermint oil-scented cream!
    fair trade clothing company.                                                                Watkins only uses essential oils, shea and cocoa butters,
    The cushioned organic wool hiking sock is great for the                                  vitamins E and B5, premium beeswax and royal jelly. Watkins
    aforementioned purpose as well as winter running or a little extra                     products always avoid sodium lauryl sulfate, sodium laureth
    warmth and coziness in chilly temperatures. The organic cotton crew           sulfate, parabens, phthalates, dyes, diethanolamine, triethanolamine, and
    socks are soft and comfortable and perfect for men and women alike.           propylene gylcol. Pamper yourself naturally and healthfully and feel the
    They are versatile enough for dress or casual and come in a variety of        difference quality can make! The Co-op carries a whole host of J.R.
    classic colors. Co-op shoppers know from experience—they make great           Watkins products, from aromatherapy room spray, floor cleaners, body
    gifts and holiday stocking stuffers—everyone loves them.                      lotion, gourmet spices to laundry detergent.
    Go to to find out more about the great
    things that Maggie’s is doing as a company and to check out their fair        Wisconsin Driftless Alpacas
    trade cotton clothing line and their full selection of                        We’d be remiss if we didn’t mention
    made-in-the-U.S.A. socks.                                                     the new winter socks that the Co-op is
                                                                                  selling! They are superbly warm, soft,
    J.R. Watkins Rejuvenating Foot Cream                                          cozy, and comfortable—and they’re from
    J.R. Watkins has been “America’s original natural apothecary                  a beautiful family Alpaca farm in
    manufacturer” since 1868. Since relocating to Winona from another             Cashton, WI! They love visitors too. For
    southern Minnesota town in 1885, J.R. Watkins has been one of the             more information go to
    most consistent and largest employers in southeastern Minnesota for           or their Facebook page.
    more than a century! Aside from making and providing a wide and
5   varied line of quality, clean products for the bath, body, home, cleaning,
GM          Report
The Power of Cooperation
                         W                                                                                                              October is co-op
                                       elcome to the first issue of the new    between NCGA’s CEO, Robynn Shrader,
                                       Co-op Shopper. In October we            and six other major players in the organic                   month
                                       begin a new fiscal year, and we’re
                         also celebrating a rebirth of our co-op
                         newsletter. We hope you enjoy the new format
                         and that it helps you stay connected with the
                                                                               food industry with President Obama earlier
                                                                               this year. The meeting was to encourage
                                                                               the president and his administration to take
                                                                               seriously the consumer’s “right to know”
                                                                                                                                     Go Co-op!
                         news and activities at your co-op.                    through mandatory labeling of foods that
                           October is National Cooperative Month, and          contain genetically modified organisms (GMOs.) By working together
                           PFC is celebrating the power of cooperation.        we have found a voice that ensures that the interests of our members are
                           The impact of cooperatives has been enormous        on the radar screen.
        Michelle           throughout our nation’s history, from Benjamin      Cooperation has very much been on our minds in the past year as we
   general manager         Franklin’s first mutual fire insurance company      engaged with the members of the Rochester Good Food Co-op in
                           founded in 1752 to the co-ops that brought us       discussions about merger. After multiple member meetings in both
rural electrification throughout the 1930s and ’40s to today’s credit          communities, PFC members approved the merger plan by 83% while
unions who provide us a thoughtful alternative to the mainstream               Rochester’s members supported merger by 65%, but fell 11 votes short
banking system. This month PFC salutes our sister food cooperatives            of the statutory requirement of 67%. After experiencing problems with
along with our producer co-op partners who have played important roles         their balloting process during the first round, the Rochester board has
in PFC’s growth and sustainability. We salute all cooperators for their        decided to put the proposal in front of their members again for a revote
bravery, tenacity and will to do good for others as well as themselves.        during October. The City of Rochester has given the developer a 90 day
PFC is a member of a number of other co-ops, but one that is a key to our      extension to allow the Rochester co-op the chance to address its internal
success is the National Cooperative Grocers Association. NCGA has              process. PFC remains supportive of Rochester’s board and members as
helped all of its members, including PFC, to help ourselves by working         they consider this important decision. While we continue to move
together to provide our members with better pricing through joint              forward with our plans for the new fiscal year, we are in a “wait and see”
purchasing, collective training programs and a unified national voice on       position in regard to the merger proposal. We will share additional
issues that we all care about. NCGA brings together 122 cooperatives           information on the PFC website as it becomes available.
that are made up of over 1.3 million food co-op members with 160                           Yours in cooperation,
storefronts that generate nearly $1.3 billion in annual sales. One example
of the influence created by that collaboration was a private meeting

    Board                   Report                                2012—the International Year of the Co-op!

        ot only is October the first issue of the new Co-op Shopper            Rochester-La Crosse merger, your board is reviewing management’s
        and National Cooperative Month, but it also anticipates the           plan for our next operational year as we continue on our path toward
        United Nations’ International Year of the                             continual improvement. We encourage you to become more involved
Cooperative 2012 (IYC 2012). Your board of directors will                     in the Co-op governance process:
promote the IYC 2012 goals as we help build a stronger cooperative              • Consider filing a candidacy application for a seat on the board of
economy, especially at the local and regional levels.                             directors.
The IYC 2012’s first two goals have a special meaning for the                    • Bring your ideas to the annual member meeting in December.
Co-op board:
                                                                                • Participate in the annual business meeting in late spring.
  • Increase public awareness about cooperatives and their
    contribution to socioeconomic development.                                  • Use the suggestion box in the store to let management hear your
                                                                                  kudos, complaints and recommendations for products and services.
  • Promote the formation and growth of cooperatives.
                                                                                • Come to the summer socials and grab a board member’s ear.
As the International Year of the Co-op opening website page notes,
“Cooperatives are business enterprises owned and controlled by the            Your ultimate goal is the same as ours—high quality, satisfying
very members that they serve…This means that decisions…are                    products at fair market prices delivered by an approachable, courteous,
balanced by the pursuit of profit, and the needs and interests of              knowledgable staff. There are many opinions about how to reach that
members and their communities.”                                               goal, and only a free-wheeling, amiable, civil sharing of views can help
                                                                              all of us deliver the goods.
In our recommendation for a merger with the Rochester Good Food
Co-op (RGFC), all of the above played a central role in that decision.        Whether or not the Rochester Co-op members approve the merger,
Our conversations with you at various meetings greatly benefitted our          your board will continue to make your needs our singular concern.
understanding of your concerns about the merger proposal both                 Become involved in the future of the PFC as we implement the goals of
positive and negative, about the future of the PFC, and how you view          the IYC 2012 in our community and spread the success of the
the role of the PFC in the La Crosse community.                               cooperative economy far and wide and to the best of our ability!
While the Good Food Co-op conducts a revote regarding the proposed                       ~Sincerely, the Co-op Board
    Transforming Tea: Supporting a
    Small Farmer Tea Model
         n the foothills of the Himalayas, the Potong Tea Garden, once a                                                       ourselves. We have a
         colonial plantation, now collectively run by its workers, is making                                                   new structure and we can
         history. If this revolutionary new model is successful, not only will                                                 work with dignity and for
    it generate significant improvements for the garden’s 350 workers and                                                      our own development
    their families, but the seeds planted in Darjeeling, India, could help                                                                         and
    spark a badly needed transformation of the tea industry. Equal                                                    Old tea bushes at            for no
    Exchange is proud to partner with the Potong worker-owners and food                                               Potong Tea Garden            one
    co-ops across the United States to support this exciting social,                                                                               else.
    economic, and environmentally sustainable small farmer tea model. We                                                       This is our model; if we
    believe partnerships such as these hold the key to the future of a fair and                                                are successful, then we
    equitable tea system.                                                                                                      will have a future.”
    The Potong Tea Garden represents a unique                                                                        The workers are learning to own,
    effort to address a difficult challenge: how to                                                                  manage, and operate their tea garden.
    build a new tea system out of a decaying and                                                                     With training and technical assistance
    crumbling plantation model that remains                                                                          from TPI, they are learning new skills,
    largely unchanged from the days of the British                                                                   taking risks, and rebuilding operations.
    Empire. Approximately 50 million workers                                                                         Decades of neglect, however, have also
    throughout the developing world make their                                                                       taken their toll on farm productivity.
    livelihoods from this industry. Sadly, even                                                                      We were told that some of the tea
    consumers trying to make ethical purchases                                                                       bushes are the original bushes that
    might still unknowingly prop up this archaic                                                                     were planted when Lincoln was
    plantation system. Even 98 percent of tea that                                                                   president, in 1860. Production is half
    is labeled “Fair Trade” is sourced from large-                                                                   what it could be, as many of the tea
    scale plantations still working with bonded labor Members of Potong Tea Community bushes have died, leaving acres of
                                              and other                                                        fallow land.
                                              vestiges of colonial legacy.         Potong’s leaders are working hard alongside TPI to bring about badly
                                              Due to the feudal nature of tea      needed economic and social change. They understand that
                                              plantations, workers are often       environmental restoration and farm maintenance are equally important
                                              trapped in a system of               to the equation. The need for new tea bushes, organic fertilizer, and
                                              dependency. In many cases,           improved irrigation systems is critical to their success. For this reason,
                                              workers receive their housing,       TPI asked Equal Exchange to partner with them and invest in the
                                              schooling and medical care           planting of new tea bushes. Equal Exchange is inviting the PFC and
                                              from the estate. If a worker loses   their shoppers and members to participate in this exciting new
                                              his/her job, or if the plantation is experiment in worker control and small farmer empowerment.
                                              abandoned, workers and their         During the month of October, for each Equal Exchange product sold
                                              families are left without any        through food co-ops, Equal Exhange will donate 25¢ (up to $15,000) to
         Old tea bushes at                    form of income, housing, or
         Potong Tea Garden                                                         the Potong community for the planting of 30,000 new tea bushes.
                                              services. Tea workers need
                                              committed fair traders and           When the original bushes were planted during Lincoln’s presidency, the
    consumers to take action now to create a new model based on human              tea garden experienced its first phase of labor and land use. This next
    rights and economic justice.                                                   round of tea planting, and worker ownership and control, provide an
                                                                                   opportunity to begin anew, to reconsider and rebuild a better and more
    Established over 100 years ago by the British, Potong Tea Garden was           sustainable tea model. We can learn from the past, be creative, and
    repeatedly abandoned, taken over, mismanaged, and abandoned again.             envision a new future where workers and the environment both gain.
    Throughout that time, 2,500 people depended on the plantation for their                                                       Literally and figuratively,
    livelihoods, shelter, medical needs and educational services. As Sher                                                         we are planting new seeds
    Bahadur, Potong’s board president, told us in November 2009, the                                                              for a far more equitable,
    plantation system was structured in such a way that workers were never                                                        sustainable, and dignified
    taught any other means of livelihood. “We were 100 percent dependent                                                          future.
    on the tea plantation,” he said. “So when the plantation was abandoned,
    what could we do?”                                                                                                            The Potong worker-
                                                                                                                                  owners, TPI, Equal
    In 2005, after a series of government and private-industry take-overs                                                         Exchange, and People’s
    which ran the garden further into the ground, the owners of Potong                                                            Food Co-op invite you to
    approached Tea Promotors of India (TPI), one of the tea industry’s most                                                       join us in building this
    progressive and visionary companies, asking them to consider running                                                          exciting new model of
    the estate. Committed to making small farmer ownership possible,                                                              small farmer
    representatives of TPI proposed a solution to keep the estate in                                                              empowerment!
    operation. The workers agreed to take over management and 51 percent
    ownership of the estate. TPI agreed purchased 25 percent of shares and
    provided the workers with technical assistance and market support. As
    one worker-owner told us, “Before, the management was the supreme                                   Lacchay Kami, Potong Tea Garden
7   authority and we were scared of them. Now we discuss things amongst                                 member, weeding around tea bushes
     Co-op                  Profile                                Ken Kuschel—Co-op Facilities Manager

         en Kuschel started his cooperative service here on          abate his consumption of them—when he doesn’t feel like
         Memorial Day Weekend in 2007, and he has since              cooking after a long day of work or biking, he will enjoy one
         become something of a Co-op favorite. Ken keeps our         for dinner and then long for another one. He actually prefers
Co-op looking spiffy and nice—he’s handy with woodworking            them in ball form, dipping them in a variety of zesty
tools and can build anything from produce display structures         homemade sauces.
to lazy susans—fast, with whatever tools and supplies are            Many fun facts about Ken include: he was in the first class that
around, MacGyver-like, and does it all with a casual                 went all the way through Central High School, joined the Air
nonchalance. From preventative maintenance to gleaming               Force when he was 18, from 1971 to 1977 he was on the crash
floors to efficient lighting to fixing refrigerators and food        rescue Air Force team, was ready for
processors—Ken does it all. Aside from Ken’s vital role in the       Vietnam deployment but his
day-to-day functioning of the Co-op, he has many attributes          destination base was taken over—so
                                                                                                            Ken Kuschel, Co-op
and claims to fame that made him a rather obvious choice for         he was sent to England and learned     facilities manager
the September Employee of the Month award.                           structural firefighting while there,
Ken lives in Holmen with his wife and daughter and his               was a welder, went to school
beloved Labrador retrievers, Ace and Flash, black and yellow         through the G.I. Bill and became an
respectively.                                                        electrician, was a truck driver for
Ken enjoys a healthy lifestyle. Weather permitting, he rides his     Pepsi after doing maintenance work
bike to work every day from Holmen. Enjoying both scenic             there for 16 years, did maintenance
trails and hilly terrain, he also rides for fun. Ken is              and grounds for Midwest
unabashedly obsessed with kayaking and claims to “have a             Securities…and so much more.
different color kayak for his every mood.” Kayaking and              Then one day in 2007 he saw an ad
biking can be great exercise or they can be relaxing and quiet       in the paper for the Co-op job and
activities—either way, they’re great for enjoying our beautiful      the rest is now a pleasant history.
Coulee Region landscape and waters. Ken also enjoys cooking          On a day off, Ken does not enjoy
and feeding his family healthy food, though they sometimes           yard work. His ideal day starts with
find his cooking too adventurous. He enjoys the reliably good        a cup of fair trade coffee from the
results he achieves when working with asparagus tips, garlic,        Co-op and then a day kayaking on
pesto, shrimp, and gnocchi. He’s fully aware of his                  the lake, a hike with his dogs, or a
Trempealeau Hotel Walnut Burger fixation and has no plans to         scenic bike ride!

                                                                                                   best & fresh
                                                                                      ries and the
    Co-op                   Profile                                    Get your gro
                                                                        produce in
                                                                                    town deliver
                                                                                                 ed to your do

Ryean’s Run Your Errands
          id you know that the Co-op has a delivery      in your order by 10:00 a.m. the day of delivery.
          service? Well, we do! It’s a wonderful         Co-op employees will then shop for your items
          grocery delivery service that’s been           and ready them for delivery. Payment via credit
implemented by Ryean Krajewski. Perhaps you              or debit card will be taken over the phone. It
know Ryean, or maybe he just looks familiar to           couldn’t be easier or more convenient, plus
you—he’s something of a man about town! Who              you’ll get to meet Ryean!
wouldn’t love opening the door and seeing Ryean          A La Crosse delivery is $3.00 while an
standing there, always ready with a smile and an         Onalaska or La Crescent delivery is $5.00—
enthusiastic handshake, with all the groceries and       what a bargain!
staples you need for the weekend? Perhaps you
prefer to go straight home after working all day         If you have any questions about this service, call
instead of stopping to shop—no problem! Ryean            our customer service desk at 784-5798 ext. 244.
will enjoy making your day a little bit easier by
                                                                                                               Ryean Krajewski,
delivering your goods to the office or workplace.                                                               entrepreneur
This service is actually part of a larger
entrepreneurial undertaking of Ryean’s called Run
Your Errands. Ryean receives services from
                                                                         Congratulations to the
Riverfront, which has helped him train and gain
valuable on-the-job experience which has led to a
                                                                          People’s Food Co-op
practical education and more independence.
He has a professional assistant from Riverfront to
                                                                        for receiving Riverfront’s
aid in deliveries, driving, and navigation.
                                                                       2011 Employer of the Year
This handy and loved service is available Tuesday
& Friday afternoons from 1:00 to 4:00—simply call                                award!                                                 8
    Fall Harvest Pizza*
    Thursday, October 13 • 6 p.m. to 8 p.m.
    with Jen McCoy
    Come and enjoy camaraderie while making seasonal pizzas from
    scratch. This class will experiment with a variety of pizza styles and
    crusts. Participants will look forward to enjoying a roasted vegetable
    pizza, pesto pizza and a sauerkraut special. What better way to
    celebrate the harvest and eat local foods than with a perfectly topped
    pizza! Delicious!
    *Enjoy this class as part of our Eat Local Challenge Week—
                                                                                  October Autumnal
     Oct. 7–Oct. 14.
                                                                                  Community Brunch
    Healthy Eating on a Budget
    Thursday, October 20 • 4 p.m. to 6 p.m.                                        Friday • October 21• 9 a.m.
    with Jen McCoy
    This class will teach you how to cook healthful meals while staying        $8.29 per person/tax and gratuity not included
    on a budget. This beginning cooking class will focus on basic cooking       Reservations by noon on Wednesday, Oct. 19
    skills and making food choices that pack a nutritional punch.
    Participants will cook some of the following dishes to be shared—           Brunch samplers are served family-style and
    Asian Peanut Pasta, Quinoa with Craisins and Pecans, Hummus and            include a choice of coffee, tea, milk, or juice.
    Pita Chips and Huevos Rancheros. This is a great class for college
    students or anyone seeking healthy food ideas.
                                                                                      ~Warm Apple Cider~
    Kickapoo Coffee Cupping
    Saturday, October 22 • 11 a.m. to 12:30 p.m.
    with Kickapoo Coffee (cost is $10/person)                                  ~Pumpkin Pecan Pancakes with
    If you have never experienced a cupping, it is a great way to really get
    to know coffee. Tasters will determine body, acidity, sweetness, and             Maple Butter~
    overall flavor by slurping individually prepared cups of coarsely
    ground coffee. You don’t have to be an expert to participate—coffee
    lovers of all levels are welcome.                                          ~Biscuits & Gravy—housemade
    Tricks and Treats                                                          buttermilk biscuits with classic
    Saturday, October 29 • noon to 2 p.m.
    with Mary Thompson and Jen McCoy • Ages 6 to 12                                    southern gravy~
    Come to this costume party ready to play! Kids will carve or decorate
    their own pumpkins, roast pumpkins seeds, make caramel apples and
    enjoy putting together a salty snack mix all while sipping on hot cider.
                                                                                 reserve now—784.5798 ext. 243
    Note: Downtown Main Street trick-or-treating is from 11 to 4 p.m.
          this day. Costumed kids can head downtown after class with

    Kids’ classes are
                                    their parent or guardian to take
                                    advantage of this fun downtown                  Wild Game Dinner
                                    business celebration!                                Friday, November 11th
     $10 for members
     and $20 for                                                                       All items are served buffet-style
     nonmembers.                                                                 $26.95/person • Seatings at 5:30 and 7:00 p.m.
                                                                                              (reservations only)
                                                                                                 Rabbit Stew

                                 Register at the customer                                  Denver Leg of Venison
    Co-op members:
    $15/class                    service desk or over the                                Whole Roasted Pheasant
    nonmembers:                  phone.                                                      Wild Boar Sausage
    $25/class                    608.784.5798 ext. 244                                       BBQ Buffalo Ribs
                                                                                              Roasted Potatoes
      Class policies: All classes require preregistration                                     Wild Rice Salad
      to allow time for preparation. Classes with fewer than 8
                                                                                        Cranberry-Walnut Stuffing
      participants registered 24 hours before class time will
      be cancelled or rescheduled. All cancelations of                                      Baked Acorn Squash
      preregistered participants must be made 48 hours
      before class time to qualify for a refund. (For a variety
                                                                                               Fresh Baguettes
      of practical reasons, dishes may be subject to change                                     Pumpkin Pie
9     at instuctor’s discretion.)
welcome New Members
Regular members
Katherine Moratto & Jim Swan                              Casey Gray
Maggie Smith & Nate Smith                                 Rachel Olmanson & James Maclachlan
Julie Lewis                                               Phyllis I. Markos
Bill Trammell
Paul A. Gerrard & Sarah N. Shasar                         Student Members
Maegen (Meg) Satka                                        Pat Germanson
Kathy Niedfeldt                                           Nicolas Kapecki
Andrea Van Wyk & Eric Van Wyk                             Amber Kneifl-Godwin
Emily J. Johnson & Barry L. Johnson                       Aurora Hogden
Carmen A. Kuss                                            Hannah Rennicke
Amber Weeth & Richard Viner                               Hayden McDonald
Nancy Solberg                                             Ellen Lowry
Amy Anderson                                              Paul Fitts
Deidre Torgerson                                          Katee Jo Neumann
Dan Countryman & Kira Gengler                             Aimee Hennessy
Constance Lenser & David McNeeley                         Tony Madigan
Randy Erickson                                            Alex Stenslien
Karen Smith & Olive Cote                                  Danielle Cloutier

The Fat Tire Cruiser—
coveted by many…won by one
Congratulations, Casey Barth, on your big win! Casey is a cook at hackberry’s
Bistro. Enjoy it Casey, you’re envied by many.
New Belgium Brewery is employee-owned and located in Fort Collins, Colorado.
In 1998, a unanimous vote by employee-owners switched New Belgium to wind
power—the first wind-powered brewery in the United States! A noteworthy fact—
New Belgium promotes a healthy bike culture in a variety of ways and every
employee gets a cruiser bike on his or her one year anniversary. Sustainability,
conservation, and efficiency permeates all business decisions—and their
beer is delicious!

                                                                            Casey Barth—the
                                                                          ecstatic and enviable
                                                                          grand prize winner of
                                                                           the Fat Tire Cruiser

                                                                           (R) Jessie Nimm of
                                                                         New Belgium Brewery
                                                                            and Anthony from
                                                                          S & S Distributing in
                                                                           Sparta conduct the
                                                                           official drawing in a
                                                                         closely supervised and
                                                                         controlled environment    10
People’s Food Co-op                                   Presorted Standard
315 Fifth Avenue South                                   U.S. Postage
La Crosse, WI 54601                                          PAID
tel. 608.784.5798                                        La Crosse WI                                            Permit No. 372

Food for
       thought  “The garden suggests
 there might be a place where we can meet halfway.”
                —Michael Pollan—

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