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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . firstname.lastname@example.org
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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . email@example.com 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . firstname.lastname@example.org
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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . email@example.com publication of any article for any reason.
Ana Skemp member communications contributors Sherry Beames
address . . . . . . . . . . . . . . . . . . . . . . . . . . . W4406 CTH YY, La Crosse
phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 788.8576
e-mail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . firstname.lastname@example.org 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . email@example.com
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…
cheese and tomato soup…newspapers…organic
tea & honey…strong coffee…PFC’s
Co-op Shopper is back—by
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
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
toyotapriusprojects.com 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
convenient CSA pick-up point!)
Ridgeland Harvest Farm & CSA
parents on the
farm and giving
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
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!
50561 County Road B
Soldiers Grove, WI 54655
608 624 3735
Driftless Organics employees and fields firstname.lastname@example.org 4
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 www.maggiesorganics.com 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 alpacanation.com
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,
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”
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.
• 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
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
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
*Enjoy this class as part of our Eat Local Challenge Week—
Oct. 7–Oct. 14.
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.
Register at the customer Denver Leg of Venison
$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
Class policies: All classes require preregistration Wild Rice Salad
to allow time for preparation. Classes with fewer than 8
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
of practical reasons, dishes may be subject to change Pumpkin Pie
9 at instuctor’s discretion.)
welcome New Members
Katherine Moratto & Jim Swan Casey Gray
Maggie Smith & Nate Smith Rachel Olmanson & James Maclachlan
Julie Lewis Phyllis I. Markos
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!
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
www.pfc.coop Permit No. 372
thought “The garden suggests
there might be a place where we can meet halfway.”