; The Integrity of Going the Extra Mile
Learning Center
Plans & pricing Sign in
Sign Out
Your Federal Quarterly Tax Payments are due April 15th Get Help Now >>

The Integrity of Going the Extra Mile


  • pg 1
									April/May 2010

                              LoCAL Profile:
                              FROM COOP TO CO-OP:
                              The Integrity of Going the
INSIDE THIS ISSUE             Extra Mile
                              Page 8
Supporting Your
Teen Athlete
Page 3

Whipping up a Memory
Page 4

Volunteer Rewards Program
Page 6

Potted Plants Turns to
Plotted Land: The Gardening
Scene in Dakota County
Page 13
                                                                                        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
                                                                                        Naturally Yours,
      Paul Nutting, Meat & Seafood Manager
                                                                                        Charli Mills
      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
                            Ruth Block
                           Steve Cassity
                         LeAnn Lundberg
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


T Athlete
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              ejohnson@valleynaturalfoods.com. 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
 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
                                                                  Serves 8
                                       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
                                                                                              pre-registration.                     Key:
         CO-OP C A L E N D A R                                                                Pre-register for a class by calling   D = demonstration
                                                                                              952-891-1212, #221.
                                                                                                                                    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
                                                                                            Budget Meal:
                              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
                                                                                            New Beginnings
                              to create a slight indenta-              Tuesday, April 6                                             C     7:00-8:30 p.m.
                                                                                            Introductory Class
                              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
or overnight.
                                                                       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.

                                                                                            Budget Meal:
                                                                       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.

                                                                                            Slow Cooker:
                                                                       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 carrieobry@gmail.com.
                                                                      For weekly updates to our live demo schedule, visit our online calendar
                                                                      at: http://valleynaturalfoods.com/CoopCalendar.shtml

                                                                                                                                        PA G E 5
   STORIE S O F C o o P e r ATi o N

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.
quarterly discount.
                                                                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             board@valleynaturalfoods.com.

  PA G E 6
                                                                                 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
                                        Pratt, Jan
                                        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
                                               than anything.

                                               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
                                               extra mile.”

                                               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

                                                                        Rochdale Farms
                                                                        - 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


     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.

  PA G E 1 2
                                                                     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
organizational assistance.”

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

                                    HEALTHy CHOICES…
                                    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

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
                                                                                                                coupon books
                                                                                                                at the co-op
                                                                                                                in April.

                                                                                                                Coupons are
     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

                                                                                                                      PA G E 1 5

To top