Chocolate is Divine by fjzhxb


Februar y 2009


I know nothing grander, better exercise, better digestion, more positive proof of the past, the triumphant result of faith in human kind, than a well-contested American national election. —Walt Whitman—

food for thought

Chocolate is Divine
especially when it’s fair trade

2 4 7 8 11 13 14 15 how to join member specials coulee region co-operative community fund grocery picks wellness highlights cooking classes board report at hackberry’s


But for women cocoa farmers in Ghana, chocolate is much more than a craving. For the women of Kuapa Kokoo, a fair-trade farmers’ cooperative and part owner of Divine Chocolate, chocolate is the way to a bright future.

esearchers have found that American women appear to crave chocolate more than women elsewhere in the world.

Democracy also requires that both men and women take part. Cecilia Appianim is a cocoa farmer from the village of Asemtem in the Central Region of Ghana. She is also a member of the national executive council for Kuapa Kokoo, and she visited the United States recently to help promote Divine. She explained the importance of women taking part in this way:

Fair trade means that farmers are paid a fair price for their crops and receive premiums to invest in their communities. An equally important part of Kuapa Kokoo’s commitment to fair trade is the advancement of democracy to empower farmers in the local and global markets.

Democracy makes it possible for the farmers of Kuapa (45,000 members in 1,200 villages) to discuss how to improve their communities in ways that benefit the greatest number of people. In a world where cocoa farmers are exposed to the vagaries of a market beyond their control, farmers value the ability to speak up for themselves, say what is on their minds, and set the chart for their own futures.

“Fair trade has helped us a lot. Because of fair trade, women can come out boldly and take part in every event. Before, it was not like that. Before, we would stay at home and watch the men. And we would work with our husbands and they would take the money, put it in their pockets, and when it came time to buy food or pay school fees they would say the money is gone. “But Kuapa has opened our eyes to see that everything should be 50/50. So if a man has one vote, a woman has one as well. If the men come together to make a decision, then the women are there to take part as well. So now we
continued on page 3

Cecilia Appianim, a Kuapa Kokoo cocoa farmer in Ghana


Co-op Shopper

k n o w
Sanja Dojcinovic treasurer
address . . . . . . . . . . . . . . . . 2116 Market St., La Crosse phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 782.5554 e-mail. . . . . . . . . . . . . . . . . . . . . . .

y o u r

b o a r d
• •


h o w

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j o i n
The Co-op Shopper is published monthly by the La Crosse People’s Food Co-op, 315 Fifth Avenue South, La Crosse, WI 54601. It serves to educate shoppers about food issues, co-ops in general, and membership in the PFC. The views expressed are those of the writers, and do not necessarily represent those of the People’s Food Co-op or its membership. The Co-op Shopper is a non-profit publication printed on paper containing at least 30% post-consumer fiber. All articles and pictures submitted for publication become property of People’s Food Co-op. PFC reserves the right to refuse publication of any article for any reason. contributors Sherry Beames Lauri Hoff Kathy Kampa Margaret Mills Jane Rada proofing advertising Sue Knopf, Graffolio Lauri Hoff

membership benefits
• become a part owner of the People’s Food Co-op! • 5% discount on your choice of one shopping trip each month • member-only specials • Co-op Shopper mailed to your home • reduced rates for cooking and gardening classes • a vote on Co-op issues (one vote per membership) • eligibility to run for the Co-op board • ability to request refund of your equity investment if you discontinue membership • business name listed in the member business directory • patronage rebates (in years the board declares them) based on Co-op profitability and the amount of money you’ve spent at the Co-op during the year • •

it’s easy to join
ask any cashier for an application & fill it out pay for your membership. It’s $100 for the first (primary) member plus $25 each for up to two additional members.You may sign up for the installment plan and pay $25 per quarter until you’re paid in full ($7 administrative fee applies) if you pay in full, accept our gift of a T -shirt or tote bag enjoy the benefits of membership!

Tom Hench vice president
address . . . . . . . . . . . . . . . . . 502 N. 23rd St., La Crosse phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 784.9713 e-mail . . . . . . . . . . . . . . . . . . .

John Knight parliamentarian
address . . . . . . . . . . . . . . . N1681 Mickel Rd. La Crosse phone . . . . . . . . . . . . . . . . . . . . . . . . cell 608.787.5048 e-mail . . . . . . . . . . . . . . . . . . . . . .

student membership
The Co-op offers one-year memberships for only $10 to college and university students who show a valid student ID! Join now and reap the benefits: • • • • • one-year membership, September through August 5% discount on one shopping trip per month member-only specials Co-op Shopper mailed to your home or dormitory reduced rates for cooking and gardening classes

Jane Rada president
address . . . . . . . . . . . . . . . . . . 2823 Cass St., La Crosse phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 784.9964 e-mail . . . . . . . . . . . . . . . . . . . . . . . .

Ana Skemp member communications
address . . . . . . . . . . . . . . . . W4406 CTH YY, La Crosse phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 788.8576 e-mail . . . . . . . . . . . . . . . . . . . .


Jean Bonde member communications
address . . . . . . . . . . . . . . . . . . . 7124 Aaron Ave., Sparta phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 272.3998 e-mail. . . . . . . . . . . . . . . . . . . . .

editor/design Lauri Hoff

Kathie Tyser secretary
address . . . . . . . . . . N2410 Three Town Rd., La Crosse phone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . h 788.0996 e-mail . . . . . . . . . . . . . . . . . . . . . . . .

If you are interested in advertising in the Co-op

Students are not eligible to vote on Co-op issues, run for Co-op board, receive patronage rebates, have membership fees refunded, or receive a free T-shirt or tote.

Shopper, please contact Lauri Hoff, marketing director, @ 608.784.5798, ext. 215, or e-mail Lauri at


February 2009


c h o c o l a t e
are empowered, and the men, they cannot cheat us again. “Also because of fair trade, we have many projects for women. We make soap, t-shirts, batik. We grow other foodstuffs and sell in the market and then put some money into the credit union for hardship times or to pay our children’s school fees.”

i s

d i v i n e
Divine Chocolate Chunk Bars
This moist, rich “blondie” is flecked with dark and milk chocolate. Scatter additional chopped chocolate on top for a pretty presentation. Emma Grinde took second place in Divine Chocolate’s contest with this recipe. 1 cup (2 sticks) melted butter 2 cups granulated sugar 1 teaspoon vanilla 1/2 teaspoon salt 4 large eggs 1 cup brown sugar 2 cups all-purpose flour 1.5 ounce bar chopped Divine milk chocolate 1.5 ounce bar chopped Divine dark chocolate

Divine Chocolate is co-owned by the farmers of Kuapa Kokoo in Ghana, so both women and men farmers are involved in decision making at every level. So, women, as if we need a reason to eat more chocolate, think of Divine as more than a way to satisfy your cravings. You can purchase Divine Chocolate at People’s Food Coop and your support is a contribution to democracy and the empowerment of women around the world. By: Erin Gorman, CEO for Divine Chocolate

Kuapa Kokoo Women’s Group meeting (photo by Charlotte Borger) farmers in a Kuapa Kokoo depot weighing beans for sale (photo by Dave Snyder)

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

Beat together the butter, sugars, vanilla, and salt, then add the eggs, beating until it’s smooth and creamy. Stir in the flour and then the chopped chocolate. Spread the batter in the prepared pan. Bake the bars for 30 minutes or until golden brown. Remove from the oven and cool before cutting. Garnish with additional grated chocolate on top, if desired.

Yield: 2 dozen bars.
continued on page 5


Co-op Shopper

F e b r u a r y

m e m b e r

s p e c i a l s

Join us for Hackberry’s February Brunch! (details on page 15) Blue Diamond

4.25 oz—reg. $2.99

$ 99


Meatless Meatballs $ 99


12 oz—reg. $4.85



Chocolate Bars
3.5 oz—reg. $3.79

$ 99


PLU 1524 —reg. $2.99/lb

$ 49

1 /lb

Queen Helene

$ 55
3 oz

Lavender Bath Therapy
3 oz, 16 oz—reg. $3.15, $6.29



Raw Whole Almonds $ 49
PLU 1796—reg. $5.99/lb

$ 99
16 oz


4 /lb


February 2009


d i v i n e
Divine Chocolate Truffles
Created by pastry chef Teresa Ewing, these vegan truffles feature some imaginative coatings. This recipe took third place in Divine Chocolate’s recipe contest. 3/4 cup cashews 3/4 cup (6 ounces) cold water 1 pound Divine 70% dark chocolate (plus more for dipping) toasted black and white sesame seeds (for rolling) toasted coconut (for rolling) Matcha tea (for rolling) chopped pistachios (for rolling) Combine the cashews with cold water, and let soak for 2 hours. Place the soaked cashews and water in blender or food processor, and process on high speed until the mixture is the consistency of heavy cream. Set aside. Melt some more 70% Divine Dark Chocolate to coat the truffles. Cool the chocolate slightly and transfer into a small jar or bowl. Remove the shaped truffles from the refrigerator and using a fork, dip them into melted chocolate, twirling to coat evenly. Tap on the side of the bowl to remove excess chocolate. Coat truffles in seeds, toasted coconut, pistachios, or green tea, and after coating, set them on a wire rack to harden. Refrigerate them briefly to help set the chocolate.

r e c i p e s
Divine Chocolate Velvet Cheesecake
Clara Coleman took the grand prize in Divine chocolate’s recipe contest with this decadent chocolate cheesecake. Crust: Filling: 2 (3.5 ounce) bars Divine 70% Dark Chocolate 1 1/4 cups crushed chocolate snap cookies or chocolate biscotti (about 25 cookies) 1 (3.5 ounce) bar Divine Milk Chocolate 1/2 cup pecans 2 (8-ounce) packages softened cream cheese 16 ounces softened mascarpone cheese 1 tablespoon sugar 1 cup sugar 1 tablespoon unsalted butter, melted 2 teaspoons vanilla extract 4 large eggs plus 1 egg yolk (room temperature)

Melt the chocolate gently, in a microwave or over a very low burner. Allow the melted chocolate to cool until it’s comfortable to work with. Fold in the cashew “cream,” making sure not to stir too fast—don’t create bubbles. Stir cashew and chocolate mixture until it’s smooth. Pour the mixture into a shallow dish, and refrigerate until it’s set (2 hours or more). Once the chocolate is set, scoop out 1 ounce truffles; a small cookie scoop works well. Smooth each truffle by rolling and place onto a parchment-lined baking sheet. Chill in the refrigerator for 5 minutes while you place the sesame seeds, toasted coconut, chopped pistachios, and green (Matcha) tea in small dishes for rolling.

Finely grind the cookies, pecans, and sugar in a food processor. Add the melted butter and process until moist crumbs form. Press the mixture onto the bottom of the prepared pan. Bake the crust until it’s set and aromatic—about 10 to 12 minutes—and let cool. Decrease the oven temperature to 325°F.

For the crust: Preheat the oven to 350°F. Tightly wrap the outside of a 10" x 3" springform pan with three layers of heavy-duty foil. (Note: you can use a 9" pan, but it has to be at least 3" tall; even then, you’ll find the cheesecake comes perilously close to spilling over.) Grease the sides of the pan. To ensure stick-free removal, line the pan sides with oiled parchment.

cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the cooled melted chocolate and vanilla. Add the eggs and egg yolk one at a time, beating just until blended after each addition. Pour the cheese mixture over the crust.

Place the pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 65 minutes (the cake will become firm as it cools). To prevent cracking, leave it in the oven with the door ajar for 30 minutes.

For the filling: Break the chocolate into pieces and melt it gently in a microwave or double boiler. Let it cool slightly. Beat the cream cheese, mascarpone

Transfer the cake to a rack and let cool for 1 hour. Cover with plastic wrap and refrigerate until cold, at least 8 hours. Decorate with fresh strawberries or raspberries, if desired.



Co-op Shopper

Because it’s more than a sign in the yard. Buying? Ever wonder how that house found you?

Family Constellations have a profound effect and the results are often immediate and life-changing. In these workshops, destructive patterns of fear, failure, addiction, anxiety, anger and physical illness are brought to light, exposing the unconscious bonds in families, thereby unraveling their effects on our current generation.

Family Constellations

Next session starts March 2nd.

General Garden Care

Garden Design

Rita Martino, M.S., M.F.T. Constellation Facilitator
visit our web site!

cutting • hummingbird planting • dividing weeding • pruning • raking butterfly • rock • rose cottage • vegetable • herb mulching • fertilizing moonlight soil samples

Ralph & Michelle Gundersen 608.787.8186


February 2009

d o i n g

s o m e

g o o d


Coulee Region Cooperative Community Fund Grant Applications
The People’s Food Co-op and its new partners, Bluff Country Co-op (Winona) and the Viroqua Food Co-op, are pleased to announce the 3rd annual request for proposals for the Coulee Region Cooperative Community Fund Grant (CRCCF). This grant fund was established in 2003 with the specific mission of providing supplemental or projectspecific funding to local non-profit organizations that have missions consistent with the goals of our co-ops. Priority will be given to grant requests for educational projects, development projects, and events that have a focus on, but are not necessarily limited to, food and food systems, nutrition, health and well-being, sustainable agriculture, cooperative education, and social change.

Your Cooperative Community Fund is Financially Healthy
orried about the stock market and wondering about your Cooperative Community Fund? Be proud that Twin Pines Cooperative Foundation has invested your Cooperative Community Funds not in Wall Street but in the cooperative way!

(Are Now Available!)


At this time our Twin Pines Cooperative Foundation/Cooperative Community Fund asset base is about $1.8 million dollars strong! Some important facts: • TPCF/CCF has no investments at all in the stock exchange, so there is no drop in the stock market value of our assets. At the point when TPCF offers a stock market or mutual fund option, that option will be the choice of the individual food co-op that will take the risk, but also reap the reward. However, TPCF will never take that type of risk for your funds. Lower risk will always be the choice of TPCF; higher risk will always be the option of the individual food co-op.

Applications must be received by Tuesday, March 31, 2009, at 5 p.m. and can be submitted electronically, dropped off at the Customer Service Desk, or mailed to CRCCF Grant Committee, c/o People’s Food Co-op, 315 Fifth Avenue South, La Crosse, WI 54601. The Grant Committee will complete its review by the end of April and awardees will be contacted. Application forms, directions, and more information about the CRCCF can be obtained at the PFC web site ( Select the Coop Community link on the right, and CRCCF on the following page (located on the lefthand side). If you have any questions, please contact Michelle Schry, General Manager, at (608) 784-5798, ext 213 or e-mail her at

Twin Pines Cooperative Foundation (TPCF) is the home of the Cooperative Community Fund program, which now serves 24 food co-ops in 13 states ranging from coast to coast. The Coulee Region Co-operative Community Fund is supported by People’s Food Co-op, the Viroqua Food Co-op, and Bluff Country Co-op. Twin Pines Cooperative Foundation/Cooperative Community Fund (TPCF/CCF) principal of $1.8 million is all invested in cooperative development, and the income earned is donated to local non-profits by each of the member food co-ops.

PFC appreciates the contributions that members have made to help grow this grant fund to support community activities.

The board of the Twin Pines Cooperative Foundation has long operated on the simple premise that we see our entire asset base as a permanent endowment. We are committed to building an organization that honors the work and dedication of those who believe in a better future.

• Most of our investments are in cooperative development organizations—Cooperative Fund of New England, LEAF Fund, and Northcountry Cooperative Development Fund. None of the three organizations we have investments in appear to have portfolios that are impacted by the downturn in the economy. Most of them have adequate reserves and assets to cover anticipated losses. Not one of the three has lost one dollar of investment capital in the thirty or so years each has been in operation.

So, as 2008 draws to a close, TPCF has no assets that have lost value. Your CCF fund is intact at the level you have built it to. What is more, we continue to invest our joint funds in the development of cooperatives. 50% of all food cooperatives are expanding with the help of capital from the three organizations we invest in. The dollars your CCF fund has in us are working hard to build that cooperative movement. Continue to build your Cooperative Community Fund with us!

• The remainder of TPCF’s funds is in the National Cooperative Bank, Yolo Federal Credit Union and First Northern Bank. All of the accounts TPCF has are below the maximum $250,000 FDIC insurance limit.

Almost every food co-op expansion, remodel, relocation or additional store is funded in part by dollars from TPCF/CCF.


Almost every food co-op expansion, remodel, relocation or additional store is funded in part by dollars from Twin Pines Cooperative Foundation/Cooperative Community Fund.



not so

g r o c e r y

p i c k s

Eden Organic Beans
Aduki beans (a.k.a. adzuki or azuki) are the most popular bean in Japan. They are rich, red beans that are mellow in flavor, which is why they’re so versatile. These are excellent mixed with brown rice or quinoa. A half cup serving packs a whopping 7 grams of protein and also boasts a high B vitamin, calcium, iron, and magnesium content. Check out the recipe for Aduki Ginger Dip on the web site!


his is not a new product—but certainly a healthy one! Eden Foods have the usual kidney, black, navy, and garbanzo selections, but there are also three types on the shelf that are often overlooked. Black soybeans, cannellini, and aduki beans are very versatile and yummy!


Co-op Shopper

by Margaret, grocery manager

Crane Lake Wines
sirah pairs well with any food that you would normally pair a big, bold red wine with—grilled steak, beef or tofu fajitas, roasted chicken, pot roast, roasted portabella sandwiches or pot pies.

Good Value, Good Wine!

Cannellini beans (white kidney beans) are an essential part of the Mediterranean diet. Sauté them with olive oil and sage for a traditional Tuscan delicacy.

Eden Foods is a company totally dedicated to providing pure food. All of their beans are 100% U.S.A. grown, certified organic, and processed in a kosher cannery. These products contain only beans, purified water, and a bit of kombu sea vegetable that softens them and brings out their flavor. They are not cooked, instead they’re soaked until tender and no salt is added! The 15 ounce can makes for an incredible value in volume and nutrition. They’re high in fiber, have very little sodium and contain lots of protein! Beans mixed with whole grains provide a complete protein. Use any of them in soups, salads, burritos, or side dishes just as you would a black or red kidney bean. Eden has an excellent web site,, that is loaded with great recipes!

I have been searching for a good value (under $5.00!) wine that I would be proud to sell at the People’s Food Co-op. I’ve finally found them in the Crane Lake varietals! They are produced in California by the makers of the Charles Shaw brand (remember Two Buck Chuck?) We have had several of the varieties for a couple of months now and they are all very good! Well worth $4.99, everyday—and this month they’re on sale for $3.57! If you’re feeling like having some casual wine without too much complexity and without spending too much money, I’d give them a try! Pinot grigio, merlot, cabernet, chardonnay, and petite sirah…and maybe more varieties (if they meet my standards) by the time you read this. The Petite Sirah 2005 is the best of the bunch. It is inky, almost black-purple in color, with aromas of blackberry jam. In the mouth, it’s got simple and juicy blueberry and plum flavors punctuated with a finish of spicy black pepper. It has large tannins and a rustic spiciness, but overall it’s much softer than some petite sirahs. It’s blessed with good acidity and is well balanced. Petite

And oh yes—Black Soybeans! They’re as healthy as the yellow variety—rich in fiber, protein, and isoflavonoids. They’re also low in carbohydrates, with only 8 grams, and they’re a complete protein all on their own. Wrap ’em up in a tortilla with some cheese and perhaps some chopped onion— mmmmm…good stuff!


February 2009


“I have gone down 8 sizes!”
— Mary K., La Crosse, WI
Learn your bio-chemical individuality and how your body metabolizes fat. Call me for a FREE & CONFIDENTIAL weight loss consultation. Let me show you how to lose inches while taking the frustration out of all of it.


Diane Carrk, Holistic Nutritionist, BS 20 Copeland Ave (inside Keil Clinic) La Crosse, WI 54601
Mastercard/Visa accepted

608-385-4848 • •

Thomas Roberts, LCSW change Marilyn Franzini, LMFT

“No matter what road I travel, I am going home.”

Co-op Gift Cards

Counseling with a Difference
1401 Main Street • Onalaska, WI 54650

Let us help you. Call 608.783.2186

reusable, rechargeable convenient & they’re good for just about everything! (You can use them at Hackberry’s too!)
(get them for people you like)


Co-op Shopper

Treating: Allergies • ADHD •Autism • Heartburn • Hot Flashes • Pain • etc.
For an appointment call (608) 779-4137
General Practice Nutritional, Holistic Homeopathic Medicine Colon Hydrotherapy Electro-Dermal Screenings


Licensed Acupuncturist and Naturopathic Doctor



C (

• General Practice • Electral-Dermal • Nutritional, Holistic Screenings • Homeopathic • Comprehensive Medicine Blvd. • La Crosse, WI 54601• 608.785.0038 Detoxification 3454 Losey • Colon Hydrotherapy Programs
Providing Sensory Integration and Intervention for ASD, ADD/ADHD, Learning G La Crosse, WI 54601 3454 Losey Blvd. 6 08.785.0038 Disabilities.


Lifespring Natural Health Center

Licensed in MN & WI






February 2009


c o - o p

w e l l n e s s

February Specials
people’s food co-op brand

American Heart Month
the right foods, the right supplements
ebruary is American Heart Month. Cardiovascular diseases, including stroke, are our nation’s number one killer. It’s true, you are what you eat! Choosing the right foods and preparing foods in a healthy way, managing your weight, and getting enough exercise, are crucial in preventing heart disease.

Concentrated Omega-3s
• 1200 mg of highly concentrated fish oil per softgel • one softgel provides nearly twice as much EPA/DHA as standard fish oil products • sourced from fresh cold water sources
120 softgels sale $17.69 reg. $20.79


never too early to educate children on the benefits of healthy eating and exercise and get them involved in making heart-healthy choices.

vitamin E and selenium are more common in people over age 50.

The Mayo Clinic offers these seven steps of preve n t i o n 1. Limit unhealthy fat and cholesterol in your diet (such as butter, margarine, and hydrogenated fats). 2. Choose low - fat protein sources (such as lean meats, fish, and low - fat dairy). 3. Eat more fruits and vegetables; fresh or frozen is best. 4. Choose whole grains (wheat over white) 5. Reduce salt intake and be aware of high sodium in processed foods. 6. Practice modera t i o n watch those portion sizes. 7. Plan ahead use these tips for a heart-healthy diet to plan your menu, and keep healthy snacks on hand. It is helpful to know your family history, check your blood pressure on a regular basis, and relieve pressure and emotional stress before it affects your health. It is

Co Q10 (100 mg in vegetarian capsules)
• supports heart and nervous system • provides potent antioxidant benefits, especially against LDL cholesterol • popular recommendation by cardiologists

30 capsules sale $14.39 reg. $16.95 60 capsules sale $27.79 reg. $32.69

Essential fatty acids (Omega 3s) help increase circulation and lower blood pressure. Garlic helps lower cholesterol and blood pressure, is an immune stimulator, and is a natural antibiotic. Try an odor-free form. Fiber naturally lowers cholesterol and helps you maintain a healthy weight. Try to aim for 25 to 35 grams a day. Red yeast rice extract has been shown to reduce overall blood cholesterol levels and to improve the ratio of good to bad cholesterol, with no adverse side effects. Vitamin C is a powerful antioxidant that lowers high blood pressure and may reduce cholesterol. Vitamin E is an antioxidant that inhibits blood clotting and protects other fat-soluble vitamins from oxidation, including LDL cholesterol (preventing cardiovascular disease). Vitamin E works best together with selenium to help maintain a healthy heart and liver. Deficiencies of both

Cardiovascular risk factors include high blood pressure, smoking, diabetes, high cholesterol, heart disease (especially an irregular heartbeat), and obesity. Sometimes diet and exercise are not enough if you have already developed one of these risk factors. Heart smart supplements have been shown to help with many cardiovascular problems. Coenzyme Q10 is a powerful antioxidant that plays a role in energy production and circulation and has been used to treat obesity.

Add these top eleven healthiest heart foods to your grocery list…fresh fruit, beans and legumes, fish, dark leafy greens, avocados, whole grains, nuts, soy foods, spices and herbs, wheat germ, and flax meal. The best defense against cardiovascular disease is a good offense. Be proactive and make the changes you need to have a happier, healthier heart! For more information and cooking tips visit —Sherry Beames, PFC’s Wellness Department


Co-op Shopper

Suzanne A. Hundt, DC

Provider for Gundersen Lutheran plan
Provider for Gundersen Lutheran plan 4435 Mormon Coulee Road La Crosse, WI 54601



February 2009


Winter Cooking Classes
Someone’s in the Kitchen with… Culinary Tour of China: Dim Sum
with Arlene Vrlec
Thursday, March 12th from 6-8 Celebrate St. Patrick’s Day with Irish favorites. Whether at home or at the local pub, these traditional dishes are still enjoyed throughout Ireland: Irish Stew, Soda Bread, Potato Soup, Bacon and Cabbage plus a few more.

Erin go Bragh

Saturday, February 7th from 10-2 Share the pleasure of preparing and eating good food with a teen Arlene Vrlec or ’tween in your life. We RD, CD will explore some basic techniques as we make Pasta Primavera with Ricotta and Herbs, Salmon with a Lemon-Dill Sauce, and Spinach Parmesan Risotto, along with salads and sides. We’ll finish with Glazed Chocolate Doughnuts.

Tuesday, February 24th from 6-8 At this first class in a series on regional Chinese cooking, we’ll prepare traditional Dim Sum—light dishes served with Chinese tea. Originating in Canton, Dim Sum soon spread throughout China and usually consists of a variety of dumplings, steamed and deep-fried dishes. Our selections will include Mini Spring Rolls, Sesame Seed Balls, Steamed Dumplings, and Egg Custard Tarts, all accompanied by fragrant Chinese tea.

Thursday, February 12th from 6-8 Treat your sweetheart with Chocolate-Covered Cherries, Conversation-Heart Cookies, Mini Cheesecakes and more. We’ll create some sweet indulgences to sample. There might even be some left to share!

Sweet Treats for Sweethearts

Saturday, March 7th from 10-2 The aroma of baking bread will once again fill the air as we make artisan and peasant breads from around the world. We’ll learn how to make sourdough starter and then use it to prepare a hearty Pumpernickel bread. Other selections will include a corn meal bread from Portugal, a barley bread from Great Britain, and a whole wheat bread from Scotland. We’ll top off our breads with fresh butter, jams and some savory spreads.

Artisan Breads of the World

Tuesday, March 24th from 6-8:30 Join us for Crust-Making 101, as we learn the basics of pie and pastry crust along with several variations. This knowledge will then be used to bake a Spiced Sherry Apple Pie, a Blueberry Sour-Cream Tart, an Onion and Roquefort Tart along with several other pies, tarts, and turnovers.

The Upper Crust

Co-op Advantage Plastic Produce Bags to Go Green in 2009!
In a continued effort to source more environmentally friendly packaging, the Co-op Advantage produce bags have transitioned from 100% virgin plastic to 100% post-industrial recycled plastic! As a result, a conservative estimate anticipates that nationally, Co-ops and their patrons will reduce virgin plastic consumption by more than 35 tons, or 70,000 pounds, in 2009!

The New Co-op Advantage Bags (the ones we use at the Co-op) are made from 100% post-industrial recycled plastic.

Do you have special dietary concerns or needs?? Almost any cooking class can be
altered to meet your needs!

Co-op members: $15/class nonmembers: $25/class

Register at the customer service desk or over the phone.

608.784.5798 ext. 244


Co-op Shopper

b o a r d
ne of PFC’s strategic priorities is to expand education about healthy living and cooperatives. I spent some time browsing the 2008 issues of the Co-op Shopper and found interesting the variety of information presented to us each month in a familiar “packaged” format. Here’s a sampling: Food for Thought is that short quote included in the upper right hand corner of the cover page; each quote is a tidbit of wisdom to be savored.

r e p o r t
Highlights provides information on health and wellness products, and From the Kitchen offers tasty recipes to add to our menu selection. Farmer’s Market informs us about seasonal produce and scheduled events from May through October at the local Farmer’s Market in Cameron Park. General Manager and Board Reports also keep readers up to date about cooperative trends and activities. In addition to education provided directly through the Shopper, we are also informed about opportunities to participate in hands-on learning in the community classroom through the cooking class schedule. In 2008, for example, PFC’s cooking classes featured local, Tunisian, Cuban, Southeast Asian, Mexican, Spanish, Italian, Korean, Afghani, Greek, Vietnamese, and Irish foods! We are also fortunate to have access to ongoing education throughout the store through helpful and knowledgeable staff who assist and educate us about products, food preparation, etc., to support healthy living. We are grateful to the PFC staff and all the individuals who contribute their time, knowledge, and expertise to enhance our learning. Much of this information comes directly from that conveniently sized, easily recognizable monthly Co-op Shopper! —Jane Rada, PFC Board of Directors

The Co-op Shopper—An Educational Resource


2008’s featured articles included great ways to eat locally and highlighted the following local producers: Sno Pac Foods in Caledonia, Sibby’s Organic Zone Ice Cream Parlor in Viroqua, Ambrosch Honey Farm in Galesville, Ridgeland Harvest in southwestern Wisconsin, River Valley Sprouts in Houston County, and Hillview Greenhouse Life Center in La Crosse. In addition we had an opportunity to learn about Fair Trade producers of rooibos tea in South Africa and a local tea company, Orient Organics, that uses Fair Trade tea sources in China. Other feature articles included Seed Savers Exchange in Decorah, the Federation of Southern Cooperatives in the U.S., and an increased focus on sustainability and community-building. Through the Grocery Picks section, we learn about featured food products, wines, beer, and other beverages offered at PFC. Wellness

Jane Rada Co-op board president

Pamela Radosen, MS
Practitioner of Energy Medicine and Energy Psychology
608-787-1865 email: on the web:


February 2009


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t h e

b i s t r o

Recession-proof your dining experience with these great wine and appetizer specials—because saving money doesn’t have to be painful!

Wine Specials



February Brunch
Friday • February 20 • 9 a.m.
$8.29 per person/tax and gratuity not included Reservations only by noon on Thursday, February 19th.
Brunch samplers are served family-style and include a choice of coffee, tea, milk, or juice. Smoked Salmon Benedict
Smoked salmon, poached egg, and spinach are even tastier with an elegant bearnaise sauce.

Any appetizer & bottle of wine is just $20!
Wines ($4.00 a glass or $12.00 a bottle) Crane Lake Riesling Sea Ridge White Zinfandel Stone Cellars Chardonnay Woodbridge Chardonnay Sutter Home Merlot Woodbridge Merlot Appetizers Cheese and Fruit Sampler Greek Antipasto Platter Grilled Flatbread Pizza Baked Brie Tunnel of Elms Merlot Woodbridge Cabernet Sauvignon Tunnel of Elms Cabernet Sauvignon Crane Lake Petite Sirah

Hackberry’s Catering

Are you in need of catering for your special event? Look no farther than Hackberry’s Bistro. From meat and potatoes to marinated tofu to gluten-free and vegan delights—we can do it all! Just give us a call at 608.784.5798 ext. 243 to find out more about Hackberry’s special events and catering or pick up one of our catering brochures!

Roasted Red Pepper, Spinach, and Goat Cheese Strata
A delicious egg bake with veggies and tangy goat cheese.

Swedish Pancakes
A traditional favorite—served with lingonberries and fresh whipped cream.

White Chocolate and Raspberry Scones with Creme Anglaise
Just decadent enough!

Space is limited, reserve your spot today!


cooking class!

Thursday, February 12th from 6-8

Treat your sweetheart with Chocolate-Covered Cherries, Conversation-Heart Cookies, Mini Cheesecakes and more. We’ll create some sweet indulgences to sample. There might even be some left to share!

S we e t T re a ts f or Sweethearts

People’s Food Co-op & Hackberry’s Bistro
315 Fifth Avenue South La Crosse, WI 54601

Presorted Standard U.S. Postage PAID La Crosse WI Permit No. 25

Co-op members: $15/class

Register today!

tel. 608.784.5798 fax 608.793.1989

608.784.5798 ext. 244

Co-op Grocery Deliveries

Co-op hours

Hackberry’s hours

1 pm - 4 pm
tues & fri

7 am - 10 pm
seven days a week

11 am - 9 pm
mon - fri

9 am - 9 pm
sat – sun

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