FROM COOP TO CO-OP:
The Integrity of Going the
INSIDE THIS ISSUE Extra Mile
Whipping up a Memory
Volunteer Rewards Program
Potted Plants Turns to
Plotted Land: The Gardening
Scene in Dakota County
FROM THE EDITOR
13750 County Road 11 "Kale is the new chocolate"
Burnsville, MN 55337 ~Terry Walters, author, quoting her youngest daughter
952.891.1212 • Fax: 952.891.1286 How fresh is that? The next generation is already embracing the delicious
www.valleynaturalfoods.com excitement of eating intelligently. In this spring issue of This is Living
Naturally, I had the privilege of interviewing Terry Walters, author of Clean
Published bi-monthly by Valley Natural Foods,
Food (see the article on page12). That’s where I came across the quote that
a community-owned co-op open to everyone. reflects the boldness we all feel coming into the promise of spring.
Production In this issue we welcome a new writer, Tyler Liedman. For the past three years
we have relied on local writers to be the voice for local profiles. Leidman’s
Charli Mills, Editor profile of Larry Schultz Organic Farm begins on page 8 and is an example of
Susie Hessburg, Copy Editor how our co-op attempts to understand the farm experience behind the food
Ann Rauvola, Design and Production we buy. The Schultz family has been in our co-op family since the beginning
of our existence (1977) and the Larry Schultz Organic Farm is a model of
Cooperative Printing, Printer food integrity and proof that such integrity has existed long before the recent
Cover photo provided by Larry Schultz organic Farm; succession of movies questioning our nation’s food sources.
egg photo by Tyler Liedman
Speaking of getting back to basics, returning writer (and our new education
coordinator) Kayla Schaefer gets us ready for digging in the dirt with her
Staff gardening article on page 13. Valley Natural Foods is committed to supporting
Kathleen Boegemann, Operations Manager the emerging gardening scene here in Dakota County, including the
Jackie Dvorak, Financial Manager development of our own Garden Classroom which will be constructed this
spring. As with any outdoor growing endeavor, we have to say that it will
Kim Dvorak, Produce Manager be completed in May, weather permitting.
Stacy Gangestad, Merchandising Manager
Charlotte Gouette, Front-End Manager Carrie Obry returns to tantalize us with an evocative column and recipe on
page 4. Eileen Johnson and Naomi Lundberg, both experts we are blessed to
Orlando Haripal, Fresh Foods Manager have on staff, offer parents of teens some great lifestyle strategies on Page 3
Naomi Lundberg, Wellness Manager and Page 14. There should be something as fresh and bold as likening kale to
Susan McGaughey, General Manager chocolate on every page. Enjoy the Minnesota greening; winter is past!
Charli Mills, Marketing Communications Manager
Paul Nutting, Meat & Seafood Manager
Paula Sahin, Human Resources Manager
Jill Webster, Deli Manager P.S. Look for a special edition next issue, to be available June 1. I’ll be passing
on the pen to our co-op’s two communication specialists, Susie Hessburg
Board of Directors and Josie Biocca. They are already working diligently on an issue to celebrate
the diversity of our co-op staff.
Bill Dumler, President
Diedre Jones, Vice President
Alan Rupp, Secretary
Dick Ellsworth, Treasurer
Ads printed in this publication are not necessarily endorsed by Valley Natural Foods. Co - oP PRINCIPLES
Proud Member of: Co-ops are trusted for living up to their ethical values based on the following principles:
1. open and voluntary membership. 5. Education, training and information.
2. Democratic member control. 6. Cooperation among cooperatives.
3. Member economic participation. 7. Concern for the community.
4. Autonomy and independence.
SEEK I N G W e l l N eS S
by Eileen Johnson, RN
Teenagers have special Calcium is a great concern often • Complex carbohydrates like
expressed on teen athletic websites. fruits and vegetables, whole
nutritional needs. Their Many teens consume far less than
the recommended daily amount.
grains and whole grain breads are
best. These great energy sources
bodies look adult, but Furthermore, excessive training will also keep blood sugar more
can decrease reproductive hormone even throughout the day.
their growth patterns and levels, leading to bone loss for
both males and females. Dairy • Healthy fat acts as a source
activities create unique foods provide a great source of of fuel, and can also help the
calcium, but if your teen is sensitive brain and nerves to function
nutritional needs. to dairy, supplementation may properly. Keep a supply of
These special needs can put them be needed. The general daily walnuts, almonds, nut butters
at risk for nutrient deficiencies and recommendation is 1000-1200 mg. and avocados around for healthy
create stress on the immune system. snacks. Consuming unhealthy
Add the demands of athletics and • Iron levels are another concern fat found in greasy fast-foods
it makes a strong case for teenage since iron is easily depleted in before an athletic event can
athletes to be careful in obtaining the teen athlete. Have those inhibit performance.
appropriate nutritional refueling. Poor levels checked if your teen starts
complaining of fatigue or greatly • Water is important. Encourage
nutrition coupled with athletic stress
reduced athletic performance. water drinking during sports
can lead to poor athletic performance,
Iron-rich foods include meats, activities, and also all day long!
fatigue and a weakened immune system.
dark green leafy vegetables and Fill up a quart container (or two),
• Approach your teen in a positive blackstrap molasses. Your doctor making sure it disappears by the
manner. Put a positive spin on may prescribe supplementation. end of the day.
the supportive effects of getting
enough rest, eating well and • Magnesium is a nutrient that
balancing their many activities. athletes lose through sweat and
Discuss fad diets, harmful urine. The teen diet is often low
supplementation and the in magnesium which is crucial for
negative impact of high sugar, many body functions related to
high caffeine “power drinks.” A athletic performance including
sports physical with your health muscle activity and bone
practitioner is helpful too. Here are strength. Symptoms of deficiency
some other effective ways to might include early fatigue, stomach
support your teen athlete: cramps and nausea. Magnesium
is found in whole grains, dark
• A variety of foods provides green leafy vegetables and fresh
enough nutrients and calories raw nuts. Eileen Johnson, RN on staff at Valley
Natural Foods can be reached directly at
to support healthy weight and
musculature. • Protein recommendations vary firstname.lastname@example.org. She offers
widely with the most basic daily free 20-minute wellness consultations. You can
check her availability or schedule a visit by calling
• Fruits and vegetables provide a suggestions being 1.2 to 1.4
customer service at 952-891-1212, #221.
diversity of vitamins and minerals grams per kilogram (2.2 lbs) of
You may also ask Eileen about New Directions:
that support energy, musculature body weight for strength training A Course to Health.
and the immune system, often and 1.4 to 1.8 grams per kilogram
of body weight for endurance our recommendations are only general guidelines,
forgotten in the teen diet. Antiox-
not prescriptions. In the event that you use any
idants carry away waste products athletes. Protein is important
information obtained here, you are prescribing for
from exercise so the body can not only for healthy muscle but yourself—which is your constitutional right.
recover quickly. Strenuous also for immune strength. Protein However, Valley Natural Foods assumes no
athletes sometimes complain of shakes are an easy way to increase responsibilities for your choices. If you feel you
difficulty in maintaining immune consumption, but don’t forget may have serious health issues, please see your
strength. Choose at least five chicken, turkey and fish, eggs, physician or other licensed healthcare provider for
different colored fruits and vegetables dairy, nuts and soy. a medical evaluation. We hope to be an invaluable
daily to strengthen this system. resource in your over-all plan for health and wellness.
PA G E 3
THE SE N S E O F TA S Te
by Carrie obry
photos by Carrie obry and John Gargano
My dear Grandma Polly left us on Mother’s Day more than
10 years ago. When I was a young girl, I used to call her
Gob-a-gee. I still remember her looking over to me, saying,
“Like chicken? Take a wing.” She’d put out her crooked
arm, lock it into mine, and we’d hop a bus to go shopping
on Mitchell Street in Milwaukee. She gave me apples and
peanut butter every day after school, and her breaded
pork chops hissed loudly in the frying pan. She also made
Whipping up a Memory
a mean split-pea soup
so green and mushy
my little brain never
understood how anyone
could eat it.
Over the years, I’ve collected as many things of hers as I Grandma’s Rosewater Pavlova with
can—crocheted afghans, embroidered linens, fine china Sour Cherries and Vanilla Cream
and plenty of old
pictures. In my favorite
one, she and my Your meringue will probably crack in the oven, which is
grandfather, who died normal and only adds to the patina. You can buy rose
before I was born, are water in the wellness department of the co-op. For sour
sitting together on a cherries, you may use cherry jam, frozen or fresh-sliced
wooden pier. She’s cherries when available.
wearing overalls and Meringue
holding an old cane
fishing pole, smiling eagerly. He’s rugged and effortless Whites of 5 eggs (fresh Schultz eggs are best)
with a pipe casually hanging in his mouth. They are 1 C. superfine sugar
stunning together and, despite time and place, my love (you can grind granulated sugar in a food processor)
for them feels as real as anything I know. 2 Tbsp. cornstarch
This month, I chose to make something as evocative as 2 tsp. distilled white vinegar
the memories of a grandmother. Pavlova, a charming, 1 tsp. rose water
airy dessert, piques your senses with its ethereal flavors.
In Australia and New Zealand, it is so revered every Topping
grandmother probably has a version of her own. 1 C. heavy cream
One bite and you can see why. Pavlova has a mesmerizing ¼ C. sugar
effect. The crunchy, yet soft meringue, silky cream and 1 tsp. vanilla
tart fruit topping all tug at your attention. To further the 1 jar sweetened sour cherry jam
effect, I added rose water, vanilla and a hint of sage at the
end. Each bite of this recipe dances in your mouth, much Finely chopped fresh sage
like the delicate ballerina Anna Pavlova who inspired its
creation in the 1920s. It’s said that a hotel chef was so
enchanted by her tutu laced with green roses that he used Preheat oven to 250°F. Place egg whites in a bowl and
meringue and kiwi, Pavlova’s traditional fruit, to mirror her whisk with a hand mixer until billowy, about 3 minutes
beauty on the plate.
on high speed. While whisking, slowly add the sugar
and then the cornstarch to the egg whites until the mixture
Another wonderful thing about Pavlova is that it’s easy. becomes glossy, about 3 to 4 minutes. Add the vinegar
This spring, put some flowers on the table and take a and rosewater and whisk again to combine.
lovely afternoon to reminisce with your mother or
grandmother while enjoying this heavenly homage.
PA G E 4
Food demonstrations are free and
include samples and recipes,
events are free and classes require
CO-OP C A L E N D A R Pre-register for a class by calling D = demonstration
E = free event
C = class
With a spatula, shape the
mixture into eight 4-inch Saturday, April 3 Juicing: Rise and Shine D 12:00-3:00 p.m.
rounds on two baking
trays lined with parchment
paper or tin foil. Holding the Monday, April 5 D 3:00-6:00 p.m.
Ham on Biscuits
spatula perpendicular to the
meringue, turn it in a circle
to create a slight indenta- Tuesday, April 6 C 7:00-8:30 p.m.
tion in the center so the fruit
and cream have a place to Raw Food Demo:
rest. Bake until the crust is pale and golden, about 40 Thursday, April 8 Sunflower Slaw
D 3:00-6:00 p.m.
minutes. Turn the oven off and let cool inside for 1 hour
Saturday, April 10 Pet Awareness Day D 12:00-3:00 p.m.
When ready to eat, whisk
the cream in a bowl until
stiff. Add vanilla and sugar Sunday, April 11 one Dish Wonder D 12:00-3:00 p.m.
and whisk until peaks form.
Line the Pavlova on eight Gluten-Free Day:
small dessert plates. Spoon Thursday, April 15 Spring Desserts
D 3:00-6:00 p.m.
on a generous amount of
cream and then sour cher-
ries and sprinkle lightly with Sunday, April 18 Simply Satisfying D 12:00-3:00 p.m.
sage. Serve with a linen
napkin, small spoon, and
herbal tea. Sunday, April 25 Meal Made Easy D 12:00-3:00 p.m.
Saturday, May 1 Juicing: Start with Strawberries D 12:00-3:00 p.m.
Sunday, May 2 South of the Border D 12:00-3:00 p.m.
Monday, May 3 Chicken Quesadillas
D 3:00-6:00 p.m.
Would You Like to
Saturday, May 8 Come for Tea?
D 12:00-3:00 p.m.
Sunday, May 9 A Taste for Picnics
D 12:00-3:00 p.m.
Raw Food Demo:
Thursday, May 13 D 3:00-6:00 p.m.
No-Potato Potato Salad
Sunday, May 16 Let the Grillin’ Begin D 12:00-3:00 p.m.
Carrie Obry is an editor and writer with a deep,
sometimes inexplicable love for food. She has a Gluten-Free Day:
master’s degree in literature from New York Thursday, May 20 Sensational Summer Salads
D 3:00-6:00 p.m.
University and works in book publishing. She blogs
at www.EdibleCities.com and started the Minneapolis–
St. Paul Ghetto Gourmet, where she plans and Sunday, May 23 Weekend Cooking D 12:00-3:00 p.m.
cooks five-course meals for 20 guests at a time.
Contact her at email@example.com.
For weekly updates to our live demo schedule, visit our online calendar
PA G E 5
STORIE S O F C o o P e r ATi o N
VOLuNTEER REwARDS PROGRAM ExPANDS
It’s hard to believe that this co-op with a thriving staff program) earns 10% every time you shop. Compare that to
the monthly 5% discount and you get the picture of how
community of 120 was once run by volunteers. great of a reward this program truly is. Keep in mind that
you have to accrue hours before your discount becomes
Back in 1977 membership was referred to as sweat equity. active so consider getting started soon.
Today our 7,000 plus member-owners have all purchased
their equity with a one-time stock purchase of $100. Still, Some member-owners ask if the co-op has volunteer
the spirit of volunteerism that built this co-op 33 years ago opportunities. We do have limited occasions such as helping
lingers. In recognition of that spirit, Valley Natural Foods out at the annual meeting or serving as a board director. We
implemented the Volunteer Rewards Program three years also have two programs that rely upon members: the Loyalty
ago. The program has expanded to include more participants. Shopper Program and Ambassador Program. The first is
our member-based version of a secret shopper program. It
Where else can you earn requires a year commitment, regular shopping and objective
reward for your volunteer feedback. The second program is a group of members who
YoU VoLUNTEER activity? If you are an attend health fairs and other community events as representatives
active member of the of the co-op. These are limited participant projects.
ANYWHERE IN THE co-op you are eligible to
sign up for the Volunteer The area of expansion for the Volunteer Rewards Program
CoMMUNITY Rewards Program. Once is in supporting members who volunteer in the community.
you are signed up you will This can be at your child’s school, the MN Valley YMCA,
have a file at customer the Humane Society, any city or county agencies, local
service. Here’s how the chapters of national organizations, any program that
program works: you volunteer anywhere in the community, sustains a healthy community. After all, a healthy community
provide valid proof of your hours and bank hours to earn a is our mission.
If you are interested in the Volunteer Rewards Program,
Your discount is based on the number of hours accrued as a contact our member services coordinator at membership@
volunteer each quarter. Each hour of volunteer time equals valleynaturalfoods.com. If you are seriously considering
0.5%. For instance, 10 hours earns a 5% discount every serving as a board director, contact the current directors at
time you shop. 20 hours (the maximum covered in the firstname.lastname@example.org.
PA G E 6
DIRECT FR O M T H E B O A R D
This past year, Valley Natural Foods was invited to
participate in a national webinar sponsored by the
Welcome New Member-Owners National Cooperative Business Association (NCBA).
Alexander, Marjorie & Al Kane, Gina & Zachary Our co-op was asked to represent the food sector.
Altinsoy, Jennifer Kline, Jane & Greg This was a significant invitation since traditionally
Amott, Andrea & Robert Kolkind, Gerald
Anderson, Esther & Mark Koncur, Jasmine & Joseph the large national cooperatives are in different
Arts, Tanya Korger, Michelle & Timothy sectors like credit unions and electric companies.
Artwohl, Dustin & Nicole Kovacs, Tara & David
Asp, Tim Kramer, Kay When you think that big within the food sector,
Baker, Wendy Krizak, Pamela & John co-ops like ours are overshadowed by the likes
Barrington, Maren & Pete Larson, Kristine
Bauer, Lynn & Tom Laurent, Angel of such giants as Ocean Spray Cranberry or Land
Bazhgin, Sergei & Lyubov Lorence, Steve & Michelle of Lakes. To be a community-owned cooperative
Benedict, Stephanie & Luke Lyon, Brenda & Lary
Benolken, Bill & Michele Majerus, Janet retailing natural food, getting to present to these
Bergstrom, Amy & Michael Maloney, Jane & Ken larger co-ops was note-worthy.
Bertsch, Amber & Jeremy March, Jennifer & Ben
Black, Karen & Fredericksen, Joel Marion, Dorothy
Bolland, Kathryn & Singer, Robert Mattson, Josh & Jenny The NCBA audience was keen to know how our
Bonner, Debbie & Thomas Meilach, Stephanie & Susan
Bowser, Karri & Rob Mendolia, Selena sector worked with other cooperative sectors. That
Brandt, Wally & DeVictoria, Denise Mengelkoch, Colleen & Thomas was a good point. How do we work with other
Breede, Anthony & Hittner, Hillary Molk, Penny & Dennis
Brevig, Dana & Greg Moore, Robyn cooperatives in our area to expand the benefits of
Brewer, Aimee & Nathan Mundy, Carol cooperation? One recent partnership is a program
Brostuen, Lesa & Joseph Nelson, Kelly & Chris
Bulger, Beth & Jim Nordaas, Kristi developed by Spire Credit Union especially for the
Carlson, Christin & Bjorn O'Malley, Claire & Joel food co-op sector. We are pleased to announce
Cleland, Cristen Onyeneho, Kate & Sylvester
Collins, Dan & Kelly Owen, Renate & Robert this new partnership between our co-op members
Colvin, Beth & Dan Paragi, Cheri & Mark and a local credit union.
Curry, Michael & Wolf, Anne Perzel, Jessica & Christopher
Darcy, Dan & Gervlis-Darcy, Marci Petersen, Adrianne & Robert
David, Christine & Kyle Pflugshaupt, Dave & Kari
DeChon, Beverly & Yance Picquet, Barbara & Thomas
DeHaven, Amy & Thomas
DeKrey, Catherine & Gary
Price, Belinda & Rodgriguez, Aldo SuPPORT VALLEy NATuRAL
FOODS wHILE yOu SHOP.
Della Paolera, Dawn & Ron Price, Julie
Dokken, Christen, & Nels Raichert, Melissa & Charles
Dols, Jori & David Revor, Jeanie & Dennis
Douglas, LuAnne & Scott Rich, Pele & Gary Valley Natural Foods Visa® Platinum
Eichhorst, Sarah & Hagen, Brian Roberts, Sheila
Elberts, Jerri & Rick Rohrer, Janelle & Tom Credit Card now available!
Elling, Mary Kay & Graham, William Rome, Erick & Martha
Ericson, Ted & Carol Roos, Jill & David
Espelien, Shannen & Eckerson, Gabriel Ruhland, Bill Valley Natural Foods is now offering a
Evans, Christine Russ, Edward & Shelia Visa® Platinum Credit Card in partnership with
Finnerty, Julie & Sean Schaefbauer, Kelly
Fisher, Gary & McKenna, Karen Schmidt, John SPIRE Federal Credit Union. SPIRE is a financial
Gardner, Sophia Scott, Marguerita & Allen cooperative committed to providing competitive,
Geller, Lori & Nick Selland, Bryan & Deloris
Gemta, Samson & Kinfu, Belain Sergiyenko, Irena & Stys, Lev quality financial services and is proud to support
Gertz, Ileen Sharpsteen-Surina, Dominic the local community. Anytime or anyplace a Valley
Glerum, Amy-Jo & Lawrence Shepard, Jill
Gulliver, Kim & Brian Shippy, Laura Natural Foods Visa® Credit Card is used, a portion
Guse, Carmelita Shiraga, Kibru Luba & Ayana, Elizabeth of the proceeds will go to Valley Natural Foods
Haertzen, Mary & David Siven, Kristine & Ronald
Hafertepe, Jocelyn & Michael Solum, Carl Community Fund.
Hall, Charles & Louise Spencer, Ilona & Grant
Halvorson, Lacy & Derek Sprague, Kristie & Jack
Hanlon, Carol & Dan Stanley, Ilana & Forsgren, Adam Apply for a Valley Natural Foods Visa® Platinum
Hanson, Miranda & Perry, Richard Stirn, Tamara & Mary Credit Card and you’ll enjoy:
Harr, Nicole & Dustin Tangen, Susan & George
Harstad, Jason & Jennifer Thovson, Katherine & James • no annual fee
Healy, Laurie & Thomas Tkachenko, Slava & Rikberg, Tatyana
Hedin, Peggy Van Goor, Heidi & Nick • low minimum payments
Henry, Curtis & Lisa Vanek, Todd
Hess, Donald & Li, Jun Vork, Laurie & Michael • worldwide acceptance
Hewitt, Jean & James Wagoner, Joe
Hilmoe, Debra & Rob Waugaman, Stephanie
Horne, Patricia & Merton Webber, Diane
Houchins, Bruce & Helen Grace White, Sheila & Greg Call 651.215.3500
Hynes, Lisa Winegardner, Rita & Richard or visit www.spire-banking.com
Jacobson, Brian & Nancy Yin, Veary & Dawn
Jensen, Lelonnie & James Young, Michelle & Dolney, Alla for more information.
Jensen, Michele & Syvongsay, Michael Zickrick, Sandra & Mike
Johnson, Amanda & Cornell, David Zweber, Emily & Tim
Kamperschroer, Erik & Serena
PA G E 7
LoC A L P Ro F I L E by Tyler Liedman
photos by Tyler Liedman
from CooP To Co-oP
THE INTEGRITY oF GoING
THE ExTRA MILE
Larry Schultz is what you might call an enthusiast.
I learned this the first time we spoke on the phone, when he told me
how to find his family-owned organic farm outside of Owatonna, MN.
Schultz gives directions like a man who’s lived in a place so long, the
names of the streets don’t really matter anymore—a right by the Fleet
Farm, a left at the Armory, drive a ways down that road and take
another right. Schultz talks fast, too, weaving in and out of anecdotes
about landmarks I’d never seen and people I’d never met. Before long, I
found myself in the middle of a story about one of them, a neighbor and
fellow chicken owner who recently came to Schultz with some sick birds.
“I started asking her what she was feeding them, stuff like that,” he said,
and you could almost hear his grin over the phone. “It turns out, she’d
been leaving her door open so they could go outside!”
Schultz laughed. “I mean, do you leave your door open in January?”
he asked. I said I didn’t. But then again, I told him, we don’t see a lot of
sick chickens wandering around St. Paul in the first place. Larry laughed
again, and I stuck the hastily-scribbled directions in my back pocket,
secretly wondering if I was ever going to find this place.
I brought a map along, too, just in case. But as it turned out, I didn’t
need it. Everything he told me was spot on. So, this was the second thing
I learned from Schultz: he knows a lot about what he does.
The Larry Schultz Organic Farm runs out a few small plots about a mile
apart from each other, and about ten miles outside of the nearest town.
Winters are pretty brutal in this part of the world. At this point in the
year, “were working out of a shoebox out there,” he told me in between
bites of lasagna at his kitchen table.
But on the inside, Schultz’s “shoebox” is a flurry of activity, as eggs zip
down a conveyor belt in the hundreds, from the coop where he houses
his chickens in the winter, to a darkened room and past the careful eye
of his candler—who inspects each egg for imperfections—and finally to
the front, where they are lined up, packaged and dated for sale. It’s a
remarkably efficient operation. But you can tell from the way he talks
that Larry lives for the summer, when his birds can roam free.
PA G E 8
ALL NATuRAL, FREE-RANGE FARMING HAS BEEN THE
PRIDE OF THE SCHuLTz FAMILy FOR GENERATIONS
When asked how he keeps his operation steady and consistent through
the state’s harsh and unforgiving winters, Schultz shrugged. “That’s part
of living in Minnesota,” he said. And he should know. All natural, free-
range farming has been the pride of the Schultz family for generations,
dating back to the days when “organic farming” was just called “farming.”
Since 1997, all of Schultz’s products have been certified organic. And
nowadays, that means he can get a fairer price for the work he does.
But that doesn’t mean he’s ever really changed his process. Since the
very beginning, his family has avoided modern, conventional farming
techniques like herbicides, insecticides, artificial fertilizers or antibiotics
in any of their crops or their livestock.
“We’ve always been organic,” Schultz said
about his certification. “But we just didn’t
always do the paperwork.”
Schultz Eggs first appeared in the Twin Cities
in 1971, when friends of Helen and Alvin
Schultz, Larry Schultz's parents, convinced
them to provide a few eggs to a Minneapolis
co-op. By the time Larry Schultz's eggs
showed up in the 1990’s, the demand for
organic eggs were too large for his aging
parents to handle. Larry Schultz's first
customers were Linden Hills and Seward
co-ops in Minneapolis, then at Valley Natural
Foods a few years later. His parents, now in
their eighties, still ship out a few eggs every
week, but Larry and his family are the
modern face of the Schultz brand today.
Larry Schultz’s organic eggs, chickens and
turkeys have found steady business in the
Metro area, where he sells to a substantial
number of co-ops and restaurants. It enough
work to keep them busy year-round, he said, especially because the
Schultz’s like do most of their own work whenever possible, ensuring the
integrity of the organic process.
Staying on top of all the paperwork required to coordinate the business
with the places he sells and processes his eggs, chickens and turkeys, not
to mention the slew of federal, state and local regulations required to
run an organic operation “gets to be very difficult,” he said. And from
behind her laptop and a six-inch stack of invoices, records, forms and
documents, his assistant Caris Maloney, nodded in fervent agreement.
Even though he has the knowledge and expertise, Schultz still scoffs at
the idea of running a commercial chicken farm, the kind of place that
stuffs hundreds of thousands of birds into a windowless, temperature-
controlled warehouse. If you give him the chance, he can name a list of
hormones, chemicals and techniques that will turn a chicken into an
egg-dropping machine and add a few points to the profit margin.
PA G E 9
But even though Schultz might never “Now, people stop along the road and agree. But in the end, fretting over what
invite his chicken’s over for Sunday say ‘hey somebody let your chickens out! you can’t change isn’t worth the headache.
brunch (unless they’re on the menu), What are you gonna do?’” he told me as
he clearly doesn’t see much value in a a mischievous grin crept up his face. “People who are choosing to eat
process that sacrifices an animal’s quality “I play along with it for a while. But healthier are still going to eat healthy,”
of life for the sake of the bottom line. really, my chickens can go wherever he said. And as long as Schultz keeps
they want to,” he said. “So I tell them, doing what Schultz does—providing the
“[The commercial farm] has its unit just ‘haven’t you ever heard of the chicken freshest, locally-raised, organic products
to basically make product. It doesn’t really goes home to roost?’” possible—he knows everything will be ok.
show concern for the animal’s health or
natural well-being,” he said about the Schultz loves these kinds of “fowl” So, by the time the sun goes down,
modern facilities. “So, you get more phrases, and he spent the next few maybe he and his employees will have
minutes explaining why he thinks they
call it “chicken pox.” Sure, it was a little
off-topic But that’s part of Schultz’s
appeal. Because even though he loves
playing the prankster or the philosopher,
you can tell that he takes his role as
an organic farmer more seriously
The Schultz’s farm is the very model of
a do-it-yourself attitude. To ensure the
freshest product possible, Schultz, his
wife Cindy, their children and the small
staff handle every aspect of the process,
from the organic farming of corn for
chicken feed, to the raising of the chickens,
to the candling, grading, packaging and
even the delivery of his eggs, chickens
and turkeys to distributors and the
actual co-ops and grocery stores where
they are sold.
“There’s a lot of things that set us
apart,” Schultz said. “And that’s just the
difference between a small, local guy
and a huge company. We go that
When I tried asking him how his company
is dealing with the recent economic
turmoil, I learned something else about
Schultz: he really isn’t that worried about
product, but you wreck the animal.” It’s to work a little harder than your average
the things he can’t control.
a trade-off, Schultz said, that just doesn’t egg producer. And maybe they won’t
seem practical or sustainable. Sure, Schultz can school you on the always have as much to show for it,
fluctuating price of corn bushels for aside from the pride of a job well done.
He prides himself on raising his birds hours—and he will if you let him. He can And maybe the annual menace of a
free-range and cage-free, and relishes in shake his head even longer at the pile of Minnesota winter is no picnic, either. But
the novelty of a few hundred chickens government regulations he follows that as they say: after every winter, there’s
and turkeys running rampant around often don’t have a loophole for common always a spring. And if there’s one thing
his yard in the warmer months, especially sense—“You can’t make a law where to be learned from Larry Schultz, it’s that
when it gives him a chance for a everybody’s gonna fit into it, unless he still loves every minute of it.
practical joke. everybody is doing exactly the same
thing,” he said, and I couldn’t help but
PA G E 1 0
FRESH NeW S F R O M VALLE y NAT uRAL FOODS
Though we’re not quite ready for harvest here in
ROCHDALE FARMS – Minnesota, locally grown and locally produced items
IN THE CO-OP TRADITION are becoming abundant as we move into spring.
Check out these great local products, some of them
produced indoors year round.
Larry Schultz Organic Farm
- Organic Eggs and Chickens
- rBGH-free Sharp Cheddar Cheese
- Organic Marbled Colby Jack Cheese
- Artisan Aged Goat Cheese
The name Rochdale Farms was inspired by the
Rochdale Society of Equitable Pioneers, founded
in 1844 and widely recognized as the founders Living Waters Garden
of the modern cooperative movement. From - Vine-On Hydroponic Tomatoes
the very beginning this movement was about
providing clean food at a fair price. Rochdale
Farms is founded upon that same principle: Jack and the Green Sprouts
to source local clean food exclusively for the - Wheat Grass & Variety of Fresh Sprouts
food co-op sector at competitive prices while
minimizing food miles. Future Farm
- Variety of Hydroponic Lettuces
Rochdale Farms currently produces two categories
of specialty cheese: organic and rBGH-free. Valley
Natural Foods carries two of these local cheeses. Hidden Stream Farm
Look for delicious rBGH-free Sharp Cheddar and an - Whole and Half Bone-In Natural Hams
organic marbled Colby Jack, both produced at K &
K Creamery in Cashton, WI. This creamery carefully
tests all milk before it enters the “pool” of product. Hidden Stream Farm
The milk is sourced from over 325 Amish farmers - Wide Variety of Grass-Fed Beef Cuts
in the area who keep average herd sizes of fewer
than 20 cows. The herds are hand-milked and kept
on pasture the old-fashioned way. Savory Simmers
- Frozen Vegan Soups
Rochdale Farms also offers four hand-made
artisan cheeses from local dairies. You can
find one of them in the Valley Natural Foods Kalli Makes Scents
specialty cheese cooler. This mild and fruity - Variety of Natural Incense
Artisan Aged Goat is a semi-firm aged cheese
made from milk sourced from Amish goat
dairies in and around Vernon County in WI. CoME GRoW WITH US!
Ask about current job openings at customer service or
download an application at:
PA G E 1 1
PRODuC T P r o f i l e by Charli Mills
uNDER THE INFLuENCE OF Clean Food
Clean Food: A Seasonal Guide to Eating Close to the For Walters, it was a thyroid imbalance that led her to
understand at a personal level that she had to pay close
Source by Terry Walters is a holistic approach to attention to her own food choices. While studies might
cooking with love and good intention. It’s filled with show that there are certain foods counter indicated for
her condition, she discovered through food journaling
223 delicious recipes to prepare from whole, minimally that some foods were indeed downers for her system,
processed foods that can improve your health and your but others in the same family were not. She also discovered
future in a sustainable way. super foods like sea veggies that helped to
invigorate and balance her body.
Distributor: Sterling Publishing Co., Inc.
While learning to
Genre: Vegetarian and vegan cooking, natural foods tailor food to her own
health and well-being,
Publication Date: September 2009 Walters chose a career
path to help others
Ratings & Reviews: Clean Food won BEST Vegetarian be successful in the
Cookbook in the US at the Gourmand World Cookbook journey, as well. It’s all
Awards – February 2010. about engaging in the
Terry Walters is all about good health—body, mind and process of discovering
soul. She is a holistic health counselor, food educator and individual differences,
motivational speaker. She is a full-time mother, and has a yet embracing foods
daughter who calls kale, “the new chocolate.” So it is no that everyone should
wonder that her first book, Clean Food, has received rave have. In her classes, Walters would make recipes so her
reviews across the country. students could easily incorporate the healing foods into
their lifestyles. It was when one woman missed a class
According to Walters, in a February phone interview with and said she’d be willing to pay the class fee just to get
Valley Natural copies of the recipes that Walters thought there could be
Foods, “Clean Food value to a cookbook.
“Terry Walters is fighting the wrote itself.” She
explains that as a A friend of Walters helped design and combine the
good fight! CLEAN FOOD is a health counselor recipes and knowledge contained in what would become
must-have for any advocate of and food educator, Clean Food. The intent of the book was to help people
she combines two clean up on the inside so they can better hear what their
good, clean, and fair.” bodies need. Walters wanted to give back to the men
key factors that influ-
– Alice Waters ence her students and women who made her career possible. She never
and clients: nutrition sent the first edition to a publisher, but after printing
and taste. In her book, as in her life, Walters focuses 3,000 copies, the calls started to come in and within a
on foods that pack a nutritional punch; foods that are year she signed a book contract for Clean Food.
healing to all of us despite the unique factors we face Walters is delighted with the popularity of the book.
individually when it comes to nutrition. “We’re not the health-nuts anymore,“ she says, now
Walters clearly understands what many of us do not– that there is more widespread acceptance for cleaning
that nutrition is not a one-size fits all. Dieticians might be up the health of our families, communities and environ-
correct in a lab, but the true challenge is that every body ment. As for raising a daughter who can liken kale to
is different. She applies a black dress analogy. You can go chocolate, Walters laughs and says, “She’s clearly been
to the store and find a great black dress, but if you really under the influence for a long time.”
want to look hot you take it to a tailor, and once you’ve If you would like to be so influenced by Walters’ wisdom,
taken it to a tailor this hot dress will not fit anyone inspiration and exceptional recipes then look for Clean
but you. Food to be available this spring at Valley Natural Foods.
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POTTED PLANTS TuRNS TO PLOTTED LAND:
THE GARDENING SCENE
IN DAKOTA COuNTy
by Kayla Schaefer
When you see your Dakota County neighbors outside in a core of Valley Natural Foods’ educational mission.
T-shirt, and probably shorts, in 50 degree weather, you know This year Valley Natural Foods is putting a garden where our
winter has lifted. Portable plant nurseries pop up in parking lots mouth is. We are working with a local landscape company to
and the John Deere is rattling in the garage, getting ready for install a garden classroom. We are also exploring options with
the first cut on the lawn. the city about the possibility of building a community garden.
Spring is here and more and more people aren’t just shopping Valley Natural Foods also supports these community efforts
for pretty plants and pots to plant them in. They’re scoping through donations, educational opportunities, CSA subscriptions,
out edible plants and plots to plant them in. donation options and other great activities.
"The Dakota County community gardening scene is For Dakota County residents,
really taking off," says Kelsey Barale, Gardening Matters the possibilities for gardening
GreenCorps member in a recent e-mail. are growing, and fast. There are
“Gardening Matters has been meeting with garden
groups who are interested in either starting or expanding
Dakota County gardens to provide them with support and
Gardening Matters has done lots of work with community
gardens in the Minneapolis and surrounding area, and are
now in our backyard. They worked with a number of the
existing community gardens in Dakota County. There are
now nearly 10 gardens.
That includes but is not limited to many group-gardening
efforts supported by Pat Schoenecker of Growing
Community. She says,“Growing Community is a citizen-
based organization I’ve recently started to help reconnect
us to food.” She says that through food, we connect to one
another and her organization intends to raise awareness about
the importance of healthy food and communities through approximately 10 community
hands-on activities. gardens already and if you’re
interested in joining or creating
Collective efforts between Pat Schoenecker, Gardening Matters one, Gardening Matters has
and Beth Kackman can be seen here in our community. an abundance of resources
With support, Kackman's vision became reality. International on their Web site:
Outreach Church community garden in Apple Valley connects www.gardeningmatters.org.
a diverse multi-cultured community of people in one large You can request a plot or find a
community garden. garden to volunteer at.
Schoenecker sums it up nicely when she says, “Community Get out there this spring, make
gardens are just as much about growing community as about new friends, nourish your
growing food.” community, and gosh darn-it, enjoy the new growing season.
Ongoing efforts to educate the community about growing,
processing, distributing and preparing fresh food are at the
PA G E 1 3
wELLN E S S Wi S Do m by Naomi Lundberg , BS, DTR
A FAMILy AFFAIR.
Healthy eating in the teen years begins by establishing good eating habits
when your children are young. Breakfast, lunch and dinner are each
important for getting all the nutrients a growing adolescent needs.
Serving regular family meals and serving a variety of healthy foods, as well
as involving your kids in choosing what to eat and helping with meal
preparation, are ways to model nutritious eating.
With everyone’s busy schedules, family mealtime can seem next to impossible.
However, the effort you make is worth more than just teaching teens to
make better nutritional choices. Research indicates kids who take part in
regular family meals are more willing to try a “new” food and likely to eat
more fruits and vegetables. This improves intake of more calcium and iron,
both areas generally lacking in this age group’s diet.
Research indicates as well, that by having regular mealtimes and healthy
snack choices, it’s easier for a teen to maintain a healthy weight and avoid
obesity which can lead to type II diabetes, high cholesterol and high blood
Please e-mail Naomi Lundberg
with any wellness related
questions you may have at
Model good eating, exercise, drink plenty of water and take a good multi-
vitamin to “fill in the gaps” for the times you don’t eat as well as you could.
The result: good eating habits and health for your growing teen…priceless!
PA G E 1 4
Mo NTHLY Co-o P ADVANTAGE SALES FLYER IS
AVAILABLE IN-SToRE o R oNLINE AT:
HTTP://WWW. VALLEYNATURALF oo DS .C oM /SPE C I A L S. S H T M L
MoNTHLY SAV I N G S
To discover great monthly savings,
13750 Count y Road 11
visit our website at Burnsville, MN 55337
for: Store Hours
Monday – Thursday • 8a.m.– 9p.m.
Weekly Coupons Friday & Saturday • 8a.m.– 8p.m.
Sunday • 10a.m.– 8p.m.
Weekly Department Specials CLoSED SUNDAY, APRIL 4 for Easter
Monthly Member Specials Java Drive
Monday – Saturday • 6:30a.m.– 8p.m.
Co-op Advantage Savings
For weekly calendar updates sign up for Member-owned & open to everyone
our e-newsletter at
Our mission is a healthy community!
Look for the
at the co-op
Alakef Coffee Celebrates 20 Years valid through
of Serving the Upper Midwest
from Downtown Duluth May 31, 2010.
Our slogan of “Respect the Bean” says
a lot about our company. we buy from
small plantations that treat their workers
well and produce quality coffees. we buy
many Fair Trade and organic coffees, but
also buy from small farmers that might not
be able to afford the organic or Fair Trade
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