Oh, what a beautiful mornin’. Oh, what beautiful co-op...

12 G A R B A N Z O G A Z E T T E A J U L Y – A U G U S T

Even on the not-so-beautifulmornings, they are at workearly, very early, unloadingdeliveries in all kinds of

weather from all kinds of trucks. Theyare stocking produce and cannedgoods and frozen entrees all day andinto the evening. They are baking andchopping and mixing ingredients forthe deli case, the grab and go, and thebaked goods case.

They answer the phones, call suppliersand scan products to place orders,assist you in the aisles, verify pricesand availability of products, and helpyou get your groceries through thecheckout and out the door. They re-add the invoices, pay the bills, preparedeposits, reconcile statements, balanceledgers, problem solve computer sna-fus, and create new electronic systemsand tools. They process payroll and

No Need toRefrigerateby Carol George Turner, Member

No need to refrigerate itpartially hydrogenated,highly processed, tortured wheatstripped, enriched & cleaned andbleached...

Likely it’s irradiatedCould this be a homicide?Pyrophosphate, mononitratemono and diglycerides.

Now we must resuscitate itsodium bicarbonate it.Mix it, bake itfractionate it.Watch out ‘cause it almost died.

Polysorbate 60, salt,artificial this and that,lots of different forms of sugar,caramel color and beef fat.

Spongy, golden lady fingers,delicate and so urbane.Filling sweet as ecstasywrapped in sterile cellophane.

Is it really edible?Well, I’m inclined to thinkiethat our immortal nemesismight be the Hostess Twinkie

Oh, what a beautiful mornin’.Oh, what beautiful co-op grocers.

12 G A R B A N Z O G A Z E T T E A J A N U A R Y F E B R U A R Y

the back 40 Starting the New Year with a Long Memory

Crisp light around the edge ofthe lake is what I see at 5:45AM these days, tight againstthe horizon like the edges of

a curtain which might open onto abalmier world. But then illusion givesway to northern Minnesota, where theyear is new again like the light, andjust as cold. The inimitable croakingof ravens is the only sound lifting outof the tangle of trees down ChesterCreek. Snow is not far away, almostlike small mirrors on the wind thatdon’t quite settle. All melts away in a warm bowl of

soup, even seemingly the thin veil ofice which clings to the corners of olderwindows like those in my house. Soupis simple and hearty, and one of thethriftiest ways to eat. Is it that week orweeks of -20º F, and you needsomething substantive? Try a mix ofroot crops such as rutabaga, turnip,parsnip and carrot, peeled and roastedalong with a head of garlic and a slicedonion. Puree and blend with a can ofcondensed milk and some salt,followed by the garlic squeezed fromthe cloves. A few curls of cheddar onthe top really complete the soup.We are heading toward more

daylight hours, toward greener days.However, winter is a great time forfresh greens. Grab the flavor andnutrition of new growth in a bundle ofkale or chard. These greens can dressup any soup, but are flavorful as asteamed side dish as well. For a moreelaborate dish, sauté about 2 cups ofcooked beans such as a pintos withsome onion and garlic and a touch ofbroth. Once heated through, pushthem to the side of the pan and pourin some stemmed and choppedgreens. Cover, and allow them tobriefly steam. Mix the two, add someroasted garlic if you have it, and someParmesan over the top.

Winter is the long memory of roots,and a preparation time in hard framesof rock and clay. Even the hardy kalesuccumbs to loss of light where frostand snow didn’t harm it. With darkand ice, the season can become justanother avenue between warm places;But choose the hearty and vibrantwarmth of the season’s vegetables, and

you’ll find yourself out and listening tothe wind’s fierce contemplation withpleasure— sharing a memory of thesame underlying stillness.As the chill sets in, it’s time to fill

your home with the wafting smell of apot of tasty, simmering soup. Soup isa nutritious, comforting, and easy tomake dish that can provide days ofenjoyable meals. In this cold time ofyear the focus is on heartier, richer,soups which often feature rootvegetables. The following is a recipefor an easy and wonderful CARROTGINGER SOUP. This is one of myMom’s favorites and was popular at arestaurant I cooked at. Makes 8–10bowls of soup.

Carrot Ginger Soup4 Tbsp. Butter or Olive Oil2 medium-sized Yellow Onions, diced2 Tbsp. Fresh Ginger, peeled andminced (about 11⁄2" long)

3 cloves garlic, minced10 each Carrots, peeled and slicedabout 1/4" thick

1 Sweet Potato, peeled & diced6 Cups Chicken or Vegetable Stock1/4 Tsp. Ground Nutmeg1/2 Tsp. Black Pepper, freshly ground1 Tsp. Salt (add to taste as the saltinessof your stock will vary)

Juice of one orangeZest of half the orange

Optional: (In any combination)1 Tbsp. Fresh Parsley, chopped (nicecolor contrast)

2 Tsp. Curry powder1 apple, peeled, cored, and diced (likeGranny Smith)

1/2 Cup Coconut milk (vegan) orWhipping Cream

1/4 Cup Smooth Peanut Butter1/4 Cup Sherry Wine (works with allabove but peanut butter)

Melt the butter over medium-heat in apot. Add the onions and ginger andcook a few minutes, stirringoccasionally. Add the garlic and cookanother minute. Add the remainingingredients, except 2 cups of the stock,and cook, covered for approximately15 minutes until the carrots aretender. Any of the optional ingredientsexcept the whipping cream can beadded now too. In batches, process thehot soup in a food-processor orblender until only bits of carrotremain. Add 2 cups of remainingstock while pureeing soup. Return topan to heat up again and “marry” theflavors for another 5 to 10 minutes.Serve hot and swirl in whipping creamif you choose to use it. GG

Michael Karsh is the Produce Manager atWhole Foods Coop, where he has workedfor the past 14 years in various positions. A transplant from the Twin Cities, he is anavid parent, cook, and organic gardener.Through his work at the Co-op he developsmarkets for local growers, with anemphasis on Organics.

In this cold time ofyear the focus is

on heartier,richer, soupswhich oftenfeature rootvegetables.

memberships, collate, staple, file, andcommunicate by e-mail. They designsigns and banners, promote our store,donate goods, services, and gift certifi-cates, and organize events. And theyclean and clean and then clean somemore.

They interview, hire, orient, train,schedule, delegate, support, monitor,and evaluate. And they participate inmeetings — department meetings, all-

staff meetings, safety committee meet-ings, staff committee meetings, man-agement team meetings, co-op meet-ings, grower meetings. Then they goto trade shows and conferences and toclasses and workshops on customerservice, products, safety, co-op history,computer skills, and honing job skills.

And that’s what co-op grocers do. Incase you were wondering… GG

Sharon Murphy, General Manager

WFC Newsletter 1-2|2005_WFC Newsletter 9/6/13 12:57 PM 2

PRSR

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1332 East 4th Street

Duluth MN 55805

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Better in Bulk

Buyer’s Recipes 5

The Seasonal Table

Coffee Resolutions 5

Survey Results

6

Ontario’s School

Food Ban

7

Board Report

Our new

President 8

We Respond

Your Cards, O

ur Response 9

Savor the Season

Tangy Citrus 2

Management

Report

Expansion Update 3

New Products

4

In this issue

A

Fresh Perspectives

A Butterfly’s W

ings10

Co-op Events

Pictures of O

ur Parties11

The Back 40

A New

Year 12

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You can also Do your part by paying any remaining Equity owed in your

membership, urge your Fellow shoppers to become members and do as much of

your G

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Ask

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WFC Newsletter 1-2|2005_WFC Newsletter 9/6/13 12:57 PM Page 1


Citrus fruits are some ofmy favorite fruits. Well,that’s a lie. I actually lovejust about any kind of

fruit, as long as it’s in season. Andright now it’s all about tangy, juicy, fra-grant citrus. The nutritional benefitsof citrus go beyond vitamin C. Theyare also good sources of potassiumand there is evidence that the highpectin in citrus fruits helps to lowerblood cholesterol and reduce arterialplaque. There have also been studiesdone indicating that these fruits helpin the treatment of cancer and retardthe formation of cataracts.While we are most familiar with thevalues of the edible portions oforanges, most folks don’t know thatthere is a huge industry in orangeresidues. Elements from the discardedpulp, seeds and peel go into cakemixes, candy, soft drinks, paint andperfume. More than 100million pounds of peel oilis sold annually for cook-ing and it is also the basefor a synthetic spearmintoil that Coca-Cola buys inquantity for flavoring. Eventhe dried orange-sacresidue, mixed with waterinto a thick coating, is usedby fire fighters to aid indousing forest fires. How’sthat for recycling?

Citrus fruit used to be aChristmas delicacy. If youreceived an orange in yourstocking with nothing else,you were considered fortu-nate indeed. Now we arelucky enough to have ahuge variety (hurricanes not with-standing) ready to eat at this time ofyear. Oranges, grapefruit, lemons andlimes have made it to “staple produce”status in most American grocerystores year round.

In addition to the staples, give a tasteto some of the more unique membersof the citrus group: Blood orangeswith their deep red juice makes beau-tiful salad dressing, supremed grape-fruit (which is actually a cross betweena pummelo and a sweet orange)makes another flavorful addition to

your daily greens, pairing nicely withspinach and spring mix.

Try a kumquat – those miniatureorange-looking fruit which get theirsweetness from the skin thinly slicedas a garnish in your favorite cocktail.Or try a Minneola (a cross between amandarin and a grapefruit) for a littlevariety from your usual navel orange.

You can also conduct your own side-by-side taste tests between aClementine and a Satsuma mandarin(also known as a tangerine) to seewhich side you fall on. Weighing thepros and cons of each is a discussionwe have each year at the Co-op andeach year it’s about 50:50. You’d think

it would get old, but it doesn’t. We lovetalking food, especially when it’s righthere ready to taste.

When discussing desserts, a few of ushave a saying “if it can’t have choco-late, it better at least have lemons”.The tart flavors of citrus fruit pairnicely with sweetness in desserts. Theespecially fragrant Meyer lemon andthe tiny but mighty Key lime canmake an ordinary citrus dessert extraspecial.

Try the flavors of the season. It’s good

for your health and good for your tastebuds, too.

Lemon Braised Kale—from the Vegetarian Times VegetarianEntertaining

2 bunches kale or 2 10-oz bags freshspinach

2 T olive oil

1 large red onion, chopped

2 or 3 cloves garlic, minced

Juice of 2 large lemons

1/2 t salt

1/2 t freshly ground black pepper

Rinse the kale orspinach in a colan-der under cold run-ning water. Cut offthe stems andcoarsely chop theleaves. Set aside.

In a large saucepan,heat the oil overmedium high heat.Add the onion andgarlic and cook, stir-ring, for 3 or 4 min-utes. Add the kale orspinach, lemonjuice, salt and pep-per and cook overmedium-low heatuntil the greens are

wilted, about 4 to 6 minutes. Transferto a serving platter and keep warmuntil ready to serve.

Honeyed Date Nut Muffins1 stick unsalted butter or margarine

2 1/2 c Gold-n-White flour

1 1/2 t baking powder

1 t baking soda

1/2 t salt

1 c orange blossom honey

2 large eggs, at room temperature

1/2 c buttermilk, at room temperature

1/2 t grated orange peel

1/2 c pitted, chopped dates

1/2 c chopped toasted walnuts

Orange Honey Spread (recipe follows)

Place a rack in the middle of the ovenand preheat to 375 degrees F.

Grease a standard 12-cup muffin pan.Set aside.

In a medium bowl, whisk together theflour, baking powder, baking soda, andsalt. In a large bowl, using a hand-heldelectric mixer, cream together the 1stick of butter or margarine and honeyuntil fluffy. Add the eggs, 1 at a time,

beating after the inclusion of each.Add the buttermilk and orange peel,and beat to combine.

Stir in the dry ingredients until justcombined, being careful not to overmix the batter. Fold in the dates andnuts. Divide the batter among the pre-pared cups of the muffin tin.

Bake until golden brown and a testerinserted into the middle of a muffincomes out clean, about 25 minutes.Remove from the oven and turn outonto wire racks to cool. Serve withOrange Honey Spread.

Orange-Honey Spread 1 stick unsalted butter or margarine,at room temperature

3 tablespoons honey

2 teaspoons fresh orange juice

1/2 teaspoon finely grated orange peel

Pinch salt

In a bowl, combine butter or mar-garine, honey, orange juice, peel, andsalt and, using a hand-held electricmixer, mix until fully incorporated.Transfer to a decorative crock or smallbowl. Cover with plastic wrap andrefrigerate until slightly firm.

Yield: about 3/4 cup

savor the season


W H O L E F O O D S A C O M M U N I T Y C O O P 3

management report

“Ownership does mat- ter. Co-ops recyclea high percentageof their income in

the local community. Local farmersand food producers will benefit fromthe fair trade practices of co-ops.Cooperatives are based in valuesincluding self-help, self-responsibility,honesty and democracy. We can always use more of that in

the world!”

Marilyn Scholl, CooperativeDevelopment Services, Fall 2004

By the time you read this report, wewill have secured financing for our$5,500,000 project to acquire anddevelop the 610 East 4th Street as anew location for WFC. Though myfingers are a bit shaky as I type this“fact,” I strongly believe that ourmembers will make this happen.

Our member loan program hasbeen extraordinarily successful. Weraised over $500,000 in eight weeksand commitments are still coming in.The program has been extended sothat all our members, including themembers who join before we move,can participate in this unique opportu-nity to support a community-ownedbusiness that re-invests its profitslocally.Your purchases, your equity pay-

ments, your member loans, and yoursupport of this co-op have produced afinancially strong business that isready to offer more goods and servicesand more jobs in a larger locationdeveloped with a commitment to theenvironment. THANK YOU!So, we raised the money. Now

what?The real estate closing is scheduled

for March 1, 2005. Then we take pos-

session and the contractors go to workon the site to implement the planshammered out by the BuildingCommittee, the ExpansionCommittee, the Staff Design Team,and our architects and consultants.Although I agree with Kermit that

it is not always easy being “green,”we’ve received enormous supportfrom our consultants and architects toattain the environmental goals of thisproject and stay within our budget.The construction phase will last aboutfive months. Then there will be abouta month for equipment installationand testing. Our current site willremain open until about a week beforethe new site opens.Our countdown clock is set for

September 1, 2005, and the clock isticking!

Sharon Murphy, General Manager

presents

Trust in the LandA Celebration of Local Fine Food and Drink

Saturday, January 29, 20056:00–9:00 pm, 3rd Floor, DeWitt Seitz Marketplace

Featuring drinks, appetizers, entrees, and desserts, all made from the finest locally-grown ingredients. Enjoy samples fromIndia Palace, Lake Superior Brewing Co., Northern Waters

Smokehaus, Positively 3rd St Bakery, Whole Foods Co-op andmany more local participants.

Tickets: $20 in advance, $25 at the doorAll proceeds benefit Northern Communities Land Trust.

Advance tickets available at Northern Waters Smokehaus, Green Mercantile, and Northern Communities Land Trust. Call 727-5372 for information.

CO-OP TOURS & PRESENTATIONS:WFC staff are available to provide storetours or out-of-store presentations onco-ops, natural foods, herbs, organicgardening, etc., to your group, club orclass. Please give us at least a week’snotice for tours; two weeks forpresentations. For more info contactShannon at 728-0884.

NOTICE OF POLICY CHANGE: As ofNovember 15, 2004, a $20.00 servicecharge will be added on each checkreturned for insufficient funds.

ORANGE YOU GLAD?

An Ugli fruit is a cross between a mandarin and a grapefruit,

originally from Jamaica. It lookslike a coarse-skinned, discoloredlarge grapefruit but the flesh issoft, tangy and incredibly juicy.


Cool:• Cascade Fresh fat free yogurt (6oz.)— blueberry, strawberry, vanilla, and raspberry.

• Tofu Town grilled tamari tofutenders

• Stonyfield Moo-la-la yogurt — lemonchiffon and strawberry cheesecake*

• Silk enhanced soymilk

• Silk unsweetened soymilk*

Frozen:• Farm Called Earth 85% lean beef*

• Ian’s chicken nuggets kid’s meal

• Cedarlane three cheese quesadillas

• Alexia yukon gold creamy mashedpotatoes

HABA:• Lily of the Dessert Aloe Juice* (16 & 32 oz.)

• Lily of the Dessert Aloe Gel* (32 oz.)

• Zand Lemon Honey SootherLozenge*

• Zand Blue Berries Blend Lozenge*

• Whole Foods Co-op Show Me theWhey — Strawberry 1 lb.

• Whole Foods Co-op Show Me theWhey — Chocolate 1 lb.

Body Care:• EO Chamomile & Honey Shampoo and Conditioner

• EO Rosemary MintShampoo and Conditioner

• Bach Rescue Cream

• Burt’s Bees Facial Care

– Marshmallow Vanishing Creme

– Evening Primrose Overnight Creme

– Royal Jelly Eye Creme

– Garden Tomato Complexion Soap

– Wild Lettuce Complexion Soap

– Garden Tomato Toner

– Herbal Blemish Stick

Coffee:• Equal Exchange Columbian Coffee*


Garbanzo GazettePublished by Whole Foods Co-op

1332 E. 4th St. • Duluth, MN 55805 (218) 728-0884 • fax (218) 728-0490

www.wholefoods.Co-op STORE HOURS:

Mon–Fri 7–9 • Sat–Sun 8–8

WFC ANNEX1522 East Superior Street

Duluth, MN 55812724-3182

Membership Costs:$100 per voting membershipFurther membership information isavailable at the Co-op

The Garbanzo Gazette is published sixtimes a year (January, March, May, July,September, November) for the mem-ber-owners and patrons of the Co-op.The Garbanzo Gazette is published byWhole Foods Community Co-op, Inc.to provide information on WholeFoods Co-op, the cooperative move-ment, food, nutrition, and communityissues. Views and opinions expressedin this newsletter do not necessarilyreflect those of the Co-op manage-ment, board or member-owners.Submissions must be received onemonth prior to publication. The nextdeadline is Tuesday, February 1. Refersubmissions and questions to [email protected]

Editor: Shannon Szymkowiak Contributions: Members & Staff Design: Kollath Graphic Design Printer: InstyPrints Mailing: Barcodes Plus Reprints by prior permission

The Garbanzo Gazette is printed on100% post-consumer recycled paperwith soy ink. This paper is recyclable.

The information in the GarbanzoGazette is also available on our web-site at www.wholefoods.coop

BEFORE RECYCLING THIS COPY ofthe Garbanzo Gazette, please pass italong or share it with a friend or neigh-bor. This can help save a bit on papercosts and reduce waste. Also, it’s agood way to introduce folks to WFCwho aren’t current customers or mem-bers.

MOVING? Pursuant to WFC Bylaws,Article I, Membership, Section 7:“Each member agrees to provide theassociation his, her or its current addressand to keep the association informed ofany changes in address.” In an effort toremind our members to keep WFCadvised of address changes, the Board,on 8/26/96, approved a policy makinga member temporarily inactive whenthere is no current address on file.Inactive members are not eligible formembership benefits and will notreceive the newsletter.

ORANGE YOU GLAD?

“There is a lot more juice in agrapefruit than meets the

eye.” – Anonymous

new products Grocery:• Drew’s Salad Dressing – Rosemary Balsamic – Lemon Tahini Goddess

• Natural Sea – Cocktail Sauce* – Tartar Sauce*

• Arrowhead Mills Sesame Tahini*

• East Wind Cashew Butter

• Bob’s Red Mill Soy Flour

• Nature’s Path Granola Bars* – Hemp Plus– Apricot’n Nut – Pumpkin Flax Plus

• Genisoy Soy Crisps – Ranch – Rich Cheddar

• Envirokidz Animal Cookies* – Vanilla– Chocolate– Honey Graham

• Envirokidz Cheetah Berry Crispy Rice Bars*

• Westsoy Unsweetened Vanilla Soymilk*

• Desert Pepper Trading Co. – Fire Roasted XXX Habanero Salsa

– 2 Olive Roasted Garlic Salsa – Peach Mango Salsa – Black Bean Dip – XXX Habanero Pepper Sauce

Back in stock:• Honeycomb

• Farmers Market Canned Pumpkin*

*denotes organic

Commercial Property for Sale 1332 East 4th Street, Duluth

Includes 12-car parking lot across 14th Avenue$299,000 for 5,000 sf (2,500 over 2,500)

Available Fall 2005Contact Realtor Jeff Urbaniak

218-624-7401 • www.tondrykrealty.com



W hat have I been eatinglately? Recently myfavorite tofu for sandwiches is the Soy

Deli Hickory Smoked Tofu, with theirHoney Sesame Tofu clocking in aclose second. This brand of tofu isvery firm and slices easily for sand-wiches. I put a couple thick slices —essentially half the package — on myfavorite bread, French MeadowHealthy Hemp bread. Lightly toastthis delicious bread and add a drizzleof organic olive oil. Then slather withVegenaise, the world’s best sandwichspread. Put the tofuslices on, then top witha generous organictomato slice and yourlettuce of choice.Cracked pepper pro-vides the proverbialcherry on top, and youhave lunch at your dis-posal. A variant of thissandwich includesmelting gorgonzolacheese on the breadfirst. I would typicallyput a side on this mealthat consists ofBearitos Organic BlueCorn Chips and GreenMountain GringoRoasted Garlic Salsa. This is the onesalsa in the co-op that, for me, doublesas a beverage.For breakfast recently I had a bowl

of the new bulk granola flavor,Organic Pistachio-Mulberry. I toppedit with defrosted frozen strawberriesand Edenblend soy/rice beverage, andlet me tell you, the availability of suchquality breakfasts is what makes the

better in bulk bulk buyer job so exciting and satisfy-ing. This amazing granola is sweet-ened with organic tapioca syrup and ischock-full of other goodies besides,like organic golden raisins, organicThompson raisins, and organiccoconut. I won’t lie to you, the price isa little steeper than our other granolas.But I ain’t exactly getting rich workingat the co-op and I can afford it. So Iadvise everyone within the sound ofmy voice to commit to quality overquantity for a day and give this gra-nola a trial run. And remember it’s100% organic so you have to add your

own chemicals if you want ’em.I’ve eaten a lot of those Ling Ling

brand frozen vegetarian spring rollsthe past couple of months as a funside dish with dinners. The sauce is alittle sweet for me so I just splash a lit-tle shoyu in a bowl and dip them likethat.I prefer the rich, deep taste of

shoyu over the (to me) somewhat

M E M B E R F E A T U R E

theseasonaltableBy Bonnie Williams Ambrosi,memberHow many of you have a New Year’s

intention regarding coffee? Want toreduce your caffeine consumption?Quit coffee altogether? Drink bettercoffee? The Co-op’s selection of FairTrade and locally roasted coffee beansis the way to go.The coffee habit began in ancient

Abyssinia, traveled to Arabia aroundthe year 1000, and then to Europe inthe 16th Century. The taste of coffee ispungent and bitter; it’s energy warm,its effect on the mind rajasic, or stimu-lating. Ayurveda classifies coffee as amild narcotic and recognizes it asoccasionally useful for low energy, butderanging in the long run.The energy boost provided by regu-

lar java is followed by a crash, and, asall coffee drinkers know, it is addictive.Caffeine withdrawal headaches can bedebilitating. It may not be commonknowledge that in order to balance theacidity of coffee, the body will leechcalcium from the bones, thus main-taining the required ph level in theblood but making coffee — regular ordecaf — bad news for bone health. Soif you do drink coffee, use moderation.

Coffee alternatives are also an oldtradition. Settlers far from supplies ofcoffee beans tried all sorts of strangebrews. The Co-op carries several coffeealternatives (not counting tea, which isits own wonderful world). The simplestis Barley Coffee from Oskri Organics, asmall Wisconsin company. The onlyingredient is roasted organic barley.Barley is a gentle grain, basically neutral in energy, soothing andnourishing particularly for the skin,lungs and kidneys.Cafix is also made of roasted barley,

plus chicory, figs and beets. Chicoryadds a hint of bitterness and hasblood-cleansing properties. Figs areastringent and beneficial to the liverand kidneys. Both chicory and figshave cooling energy.Teeccino is a mixture of carob, bar-

ley, chicory, almonds, figs and dates.Carob has a sweet and astringent taste,slightly warm energy and is a very richsource of potassium. It is good for thelungs. It brews like coffee and has adeliciously rich, dark flavor – the mostcoffee-like of the three. It’s spendy, soif you’re a member, consider specialordering a case. I will leave you with a sweet, simple

and nutritious hot drink to try in lieu ofcoffee:

Molasses CoffeeAdd 1 Tbsp. dark or blackstrap

molasses to half a mug of hot water.Stir, and then add milk or more hotwater.

more pedestrian flavor profile oftamari. But either one will certainly doin a pinch. One of my favorite thingsto do with shoyu or tamari is to mix alittle in with some organic peanut but-ter, sesame oil, spring onion, andcayenne pepper to make a crude buteffective peanut sauce. It is sometimeshard to get the consistency right, butfollowing my usual method (wingingit), I add water if it’s too thick or morepeanut butter if it’s too thin. This is agreat sauce to use over rice noodles,soba noodles, or stir fried vegetablesand rice.

I will close with aneconomical pasta sauce Iwhipped up one nightafter I’d spent all mymoney on Pistachio-Mulberry granola. It wasa can of organicBionaturae brand dicedtomatoes, sprinkled withRenaissance brand rose-mary infused mediumgrind sea salt. That reallydid the trick. The pastaon the receiving end wasRising Moon Organicsbrand Feta-HazelnutRavioli with ButternutSquash. Now that I’mthinking of it, a squirt of

some kind of goat cheese would havemade a nice creamy addition to thesauce, perhaps stirred in on the stove-top. If I’d had some cracked pepper Iwould have used that too. Somebodytry it and get back to me. GG

Jim Richardson, Bulk Buyer, is an eight yearveteran of the natural foods industry,including six years at Whole Foods Co-op.

Bulk Buyer’s Co-op Recipes


6 G A R B A N Z O G A Z E T T E A J U L Y – A U G U S T6 G A R B A N Z O G A Z E T T E A J A N U A R Y F E B R U A R Y

Well the numbers have beencrunched and a crack squad of

one has analyzed the data. The GazetteSurvey results are in.Thank you one and all for taking

the time to fill out the surveysincluded in the Sept/Oct GarbanzoGazette. Everyone who gave an answerto the question “Are you a member?”responded “yes”. Of the 2400 surveyssent to homes, a full 5% sent inresponses. This may not seem large tomany of you, but 2% is consideredgood, and 1% average. Once again,our members have demonstrated howabove average they are!First, the numbers. The survey

questions are shown below with anaverage number behind it based onyour responses. The scale used wasfrom 1 to 10, 10 being the best on theresponse scale.

The Garbanzo Gazette presents apositive image of Whole Foods Co-op. 8.903

The layout is inviting and makes the texteasy to read. 8.168

In general, the writing is informative andengaging. 8.187

I use the Sales Flyer and New Itemslistings to help me choose what I willbuy. 6.38

The Garbanzo Gazette keeps me wellinformed about decisions the Boardand Management is making for theorganization. 8.3

The Gazette provides useful informationon consumer issues that areimportant to me. 8.01

I have purchased products in the storeafter reading about them in theGarbanzo Gazette. 6.54

The amount of advertising carried is nottoo much, not too little. 7.82

I read and/or use the recipes. 6.284

I read the News Bites 7.82

I read the Co-op Notes & Policiescolumn. 7.138

While we are always striving to dothe best job possible, a score of 7 isconsidered good. With almost half ofthe statements having a score of over8 and all but 3 having a score over 7,we were pleased that we’re keepingmost of you happy most of the time.As usual, our members had

thoughtful and constructivecomments to share. For example,although question #2 had a score over8, there were many commentsregarding the new size, so I thought Ishould address it here.

There were several reasons wechanged to the tabloid size. Whileinvestigating a variety of possibilitiesfor a new size and look for our Gazettewith Member Rick Kollath, ourcurrent designer, we discovered thatby going to the tabloid style, thenewsletter did not need to betrimmed, thereby giving us moreprintable real estate with less waste. Inaddition, we were able to reduce thecost of assembling the paper slightlybecause it did not need to be stapled. Ispoke with our printer and he wasable to locate a high quality 100% postconsumer recycled paper for less thanwe were paying before. And, becausethis paper was 60 lb. rather than 70lb., our mailing costs were reduced aswell. This gave us the ability to gofrom 2-color to 4-color on 4 pages, stillusing the soy ink, with very littleadditional cost. This has been madeup with additional ad revenues. All ofthese reasons, along with the fact thatthe folded paper is pretty much thesame size as the old style Gazettesecured the decision. I am hoping thatthose of you who are having troublewith the adjustment in size will feelbetter now that you understand thatthe reasons behind the change had todo with being more ecologically andeconomically sound.Changes have already taken place

regarding the News Bites and the Co-op Notes & Policies columns. Much ofthe old content from News Bites hasbeen moved to the new Staff Newscolumn. News Bites will continue toexist with more news from the foodworld — news on GMOs, organics,food safety and food news fromaround the world. I am hoping tomake this a place to get a taste ofnews that is covered in depthelsewhere and will try to give links towhere you can get more information(with an investigative news team of 1,you need all the help you can get). Co-op Notes & Policies has become

News from the Front. Rather thanrepeating the same policies everymonth, this article will now take oneor two individual policies and give indepth information about it—how the

staff newsThe department formerly known asOperations (Ops) will now be calledFront End in keeping with the employ-ment structure changes in our Co-op.

ANNIVERSARIES:WFC is proud to recognize the follow-ing employment anniversaries:

JanuaryKathy Covill 1 yearRob Litsenberger 4 yearsDebbie Manhart 5 years

FebruaryJustin Hemming 5 yearsSharon Murphy 25 yearsCaroline Shallman 1 yearShannon Szymkowiak 2 years

Congratulations to Grocery Buyer LisaAnderson on her promotion toMerchandising Manager—Lisa rocks!

Rain Elfvin has been promoted toCoordinator— yea Rain!Caroline Shallman is out of the base-ment & on the sales floor as HABABuyer & Brad Rozman has been pro-moted from Buyer’s Assistant to CoolBuyer— congratulations!

WELCOME TO OUR NEWEST STAFF MEMBERS:Karen Johnson, Financial CoordinatorJason Kokal, & Chad Terch, DeliAssistantsCandace LaCosse, Front End AssistantTricia Elfvin & Karl Becker, Buyer’sAssistants

Welcome back to Charlotte Van Vactor,our newest Front End Assistant.

Produce Assistant Ian Alexy will be per-forming with Sara Thompsen atBeaner’s Central in West Duluth onSaturday, Jan. 29 at 8pm.

Many, many thanks to the staff for theextra hours, determination, patienceand creativity required to complete thefall 2004 equipment reset, point of saleimplementation and layout changes.You are the best!

ORANGE YOU GLAD?

Cooking equivalents for citrus:

1 medium sized orange =10 – 12 sections1/3 – 1/2 c juice4 t grated peel

1 medium sized grapefruit =10 – 12 sections2/3 c juice3 – 4 T grated peel

1 large lemon =3 – 4 T juice2 – 3 t grated peel

1 large lime =2 – 3 T juice1 – 3 t grated peel

NOTE: you will yield more juice ifyou let the fruit come to room tem-perature and roll it around on thecounter before juicing

ORANGE YOU GLAD (that you know)?

People who are taking certainmedications, particularly those for

high blood pressure, should be awarethat drinking grapefruit juice seems tohave the effect of producing muchgreater absorption of the drug than iscustomary, so please check with yourphysician.

policy came about, how it is enforced,etc. to give our members a better feelfor why things are done the way theyare done.Although many of you indicated

that the Sales Flyer does not affect theitems you choose to purchase, at thistime, we will continue to include thesales flyer in the Gazette. We havemany members who live several milesfrom the Co-op who like to plan theirshopping trips based on what is onsale. We will continue to review thisdecision, so keep the commentscoming.You were also asked about your

interest in seeing some items added tothe Gazette. Based on those whoanswered, members wanted to see thefollowing:

Staff Picks or Shopper Picks (favorite products of Staff members and/or Shoppers) 73

More recipes 57

New Supplier Information 56

Discontinued product information 46

More pictures 10

In the hope that more of you willtry new products when you read aboutthem in the Gazette and to address thedesire to see favorite Staff items andNew Supplier Information, futureissues will have articles from ourBuyers describing their favorite items,talking about who supplies them andwhy they like them. Please let us knowhow you like this new feature.As for recipes, I must say that you

are a schizophrenic bunch. “I readand/or use the recipes” received a lowerscore, yet “More recipes” wererequested. To be fair, many of the folkswho gave a low score on the recipequestion did explain that they didn’tuse the recipes due to special diets. Iwould encourage all of you to give therecipes another look. Every new issuehas had recipes to fit vegetarian,vegan, wheat-free and dairy-free dietswith most of the traditional recipesbeing easily adapted. If we can dobetter here, or if you have a personalfavorite, please do send them over.Again I thank you all for the time

and effort you took to let us know howwe can improve and what we’re doingwell. Please feel free to send additionalcomments regarding the Gazette tome at [email protected]. GG

survey resultsby Shannon Szymkowiak, M&MS Manager & Editor

Malcolm B. Davy Attorney at Law

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722 U.S. Bank Place, Duluth, MN 55802

218-625-3418 E-mail: [email protected]


W H O L E F O O D S A C O M M U N I T Y C O O P 7W H O L E F O O D S A C O M M U N I T Y C O O P 7

The Canadian province ofOntario’s Ministry ofEducation is banning pop,potato chips and other calorie

laden junk foods from all vendingmachines in elementary schools undertheir jurisdiction. Ontario EducationMinister Gerard Kennedy releasedguidelines for the province’s schoolboards to restrict the sale of these in-school “treats” to students fromkindergarten through grade 8. Hooray! Junk foods and junk bever-

ages: transfats, high fructose cornsyrup, artificial flavours and colours,the addictive properties of chemicalpreservatives, etc. are not going to bepart of the diet of many of ouryoungest citizens at least for a part oftheir day. Irrefutable evidence has been pre-

sented by the scientific communityshowing these banned substancesdirectly impact the onset of childhoodobesity and significantly diminishattentiveness and cognitive ability. The more effort a small, developing

human has to expend to try to extractenough nutrition from highlyprocessed, chemical laden foods, theless energy is left over to supply theyoung brain with an oxygen and nutri-

a no-nonsense approach to childhood nutrition in ontario schools.By Kendall Jaye, Member

tive rich blood supply. The most vulnerable in our society

deserve to be given every opportunityto embrace a healthy lifestyle. Today’s school curricula demand

students have as few obstacles to theirlearning potential as possible.Educators should soon be noticingmarked improvements in classroomdeportment and even a decrease inaggressive behaviour. Hopefully thisnew awareness will spill over into lifeoutside the school environment. This initiative could result in the

majority of an entire generation beingmade aware how proper nutrition canenhance both the educational experi-ence and their everyday lives. The U.S. Surgeon General has

attributed 69% of all disease processesto a lack of nutrition. “Nutrients arerequired for biological functioning”said `Oxford Physiologist Dr. BernardGesch. “We’ve seriously underestimat-ed the importance of health and nutri-tion in a major area — mental healthand behavior”. In a 2002 study, Dr. Gesch and his

colleagues supplied vitamins andmicronutrients to 82 prison inmatesand compared their conduct with 90other incarcerated individuals who

were given placebos. The well nour-ished inmates committed 35 percentfewer offences than their placebo-fedpeers. Dr. Gesch maintains that nutrition-

al programs could help reduce prisonviolence and, more important, couldhelp prevent the development of vio-lent behavior among children. Omega-3 fatty acids seem to

increase cells’ ability to take in sero-tonin. Low levels of this neurotrans-mitter are associated with depressionand aggression. B vitamins and min-erals such as chromium and zinc arerequired to utilize glucose; poor glu-cose metabolizing also seems predic-tive of violent behavior. As a director for a volunteer group

that deals with serious food allergiesand sensitivities (and my late motherwas an elementary teacher) I have wit-nessed the profound positive effectsdietary changes and restrictions canhave on our very young. There is no reason that federal leg-

islative policy that emphasizes thenutritional needs of our childrencouldn’t be passed into law. A directspin-off would be a lessening of theburden on an already over-stressedhealth care system. GG

Meridel KahlPaul PatrzJanet TomainoCarolyn KingKathryn BryheShelly BobergSusan MeyersCheryl StephensLee KorbyJames GaylordKathleen AbelJoy WadasDee BoulgerDebra TollgaardLindsey LongakerCarl JarviAnn MeadElizabeth Urban

Katie CowlesMaren ImesDebra KingJean KrawieckiGeorge HansonBarbara BlesenerBradley NelsonJoseph SulentichMary SedinPeter KinnearCourtney CampaniniLinda SoremChristine StephensonStephanie SteinSusan KoschakJulie LessardLeslie WhiteSara Thomsen

Denise SchraufnagelRachel AlexanderKaren StilesDavid BarthelConnie ChaneyJoseph JuntuneAntonette VolenecMonica SchefloAmy WestbrookThomas FalkEmily MontgomeryDiane BesterAndrea LiahmanDeborah DwyerRory LitwinKara NachtsheimDebra JohnsonKyle Kelley

welcome, new members!Norris MonsonGayle Thornton-Henneck

Lori VestesteinNancy GallagherJoseph DurbinTerry RadzakBetty Jo BackovichSubhash BasakRandy StahlPamela MittlefehldtAngela EllisKaren GustafsonJennifer NelsonGeraldine DavidsonJana PastikaBeth TamminenLaura Demko

Matthew HolteByran JohnsonLeslie SinkkonenTerese TomanekDoris MehlbergNancy UtechTheresa SpinlerJoseph NelsonLee Ann TomczykJay Finch-NewkirkElizabeth WestMichelle DittrichMarcia StromgrenBarbara SolonKathryn MartinArdis WrightLinda Smith

Ü Catherine Imports has productsfrom all over the country and all over the world, including women’sclothing, jewelry and natural skin care. Ü Nutty Meg’s offers fine wines,exotic martinis and eclectic hors d’oeuvres. Ü The Sandpiper is a fine ladies’ and children’s clothier that also offers accessories and unique gifts.Ü Torke Weihnachten sells traditional European and AmericanChristmas items and chocolates, complemented by a German Café.

Shop and dine in the best building in town–the Duluth TechnologyVillage. You’ll find the unique items you need and the trendy items youcrave. Browse the entire day, stop in over lunch or linger after work.

Whole Foods Co-Op 7.177x4.5

Shop and dine in the best building in town–the Duluth TechnologyVillage. You’ll find the unique items you need and the trendy items youcrave. Browse the entire day, stop in over lunch or linger after work.

notes fromthe frontAs this article will reach you in

January, I thought it wise to make a New Year’s resolution:

I resolve to use this column to bettereducate our customers. My hope isthat these suggestions and reminderswill make your checkout experience goas smoothly as possible.

PLU numbers: Most of our customersare great about this, but sometimespeople forget to write down the PLUnumber when purchasing bulkproducts. Writing down this numberwill help us ring you up much faster atthe checkout.

Cell phones: If you use a cell phone inour store, please refrain from using itwhile at the checkout or when orderingfood from the Deli. Our staff willappreciate this and we will be able toserve you better.

Container refund: If you bring in yourown bag or container for bulk productsand produce products, we will issueyou a three (3) cent refund for eachbag at the checkout. This refund isdesigned to promote reuse and cutdown on waste. The refund does notapply to carryout bags, though reusingyour own bags to pack groceries iscertainly encouraged. Also, to ensureyou are accurately credited, please letthe cashier know how many bags orcontainers you reused.

Coupons: Whole Foods Co-op gladlyaccepts coupons, provided they meetthe following criteria: the coupon mustapply to an item that we sell(sometimes you have to read the fineprint), the coupon is not expired, andthere is manufacturer information onhow the Co-op can be reimbursed forthe coupon. When you get to thecheckout, please let us know that youhave a coupon.

Sale apples and bananas: Please let usknow if your apples or bananas arefrom the sale crates, located below thedisplay in the center of the producesection. These items need to be rungup differently, and it is easier for us tocharge you the correct amount the firsttime rather than fixing it after the fact.

Picking up special orders: Whenpicking up a special order, it is veryhelpful to ask a staff member toretrieve your order before you are readyto check out. This is not alwayspossible during busy times, but whenwe can get your order in advance, itwill reduce your wait time at thecheckout. Also, I should point out thateveryone on staff can take an order foror retrieve special orders.

Thank you all for your attention tothese notes. If you have any questionsor suggestions, please contact me inthe store or via [email protected], or fill out a customer comment card.

Nathan Coombes has worked at WholeFoods Co-op since September 2000.Nathan’s job title recently changed fromOperations Manager to Front EndManager. However, he is still the sameaffable chap. He has also held the titlesof Clerk, Coordinator, AssistantOperations Manager, and BoardAssistant. Nathan is a lifelong Duluthianand enjoys coffee very much, so he didn’tmake a resolution to give it up.


board ofdirectorsJeri Brysch, TreasurerFinance Committee2227 Vermilion Road, Duluth, MN 55803(218) [email protected] expires 2006

Chad Coffey, SecretaryFood Policy CommitteeGME CommitteeMembership Committee179 Valley RoadTwo Harbors, MN 55616(218) [email protected] expires 2004

Chris Edwardson, Vice PresidentExpansion CommitteeFinance CommitteeMembership Committee31 East Arrowhead RoadDuluth, MN 55803(218) [email protected] expires 2004

Lynn FenaMembership CommitteeFood Policy Committee110 Laurie StreetDuluth, MN [email protected] expires 2005

Dennis KaletaExpansion CommitteeGME CommitteeMembership CommitteeP. O. Box 312Two Harbors, MN 55616(218) [email protected] expires 2005

Katie Neff DawsonBoard Recruitment CommitteeExpansion CommitteeGME Committee5993 Arnold RoadDuluth, MN [email protected] expires 2005

Jean Sramek, PresidentFood Policy CommitteeGME Committee316 Mygatt AvenueDuluth, MN [email protected] expires 2005

Sharon Murphy, General ManagerWhole Foods Co-op1332 East 4th StreetDuluth, MN 55805728-0884/w728-0490/fax724-7998/[email protected]

To communicate with entire Board andGeneral Manager:[email protected]

mission statementThe Whole Foods Co-op is committedto the Cooperative Principles, to pro-viding its members, patrons and com-munity the highest quality nutritiouswhole foods, and to the products andpractices which make positive changesin the life of its community, employeesand environment.

co-operative principles1. Voluntary and open membership. 2. Democratic member control. 3. Member economic participation4. Autonomy and independence.5. Education, training and information.6. Cooperation among co-ops.7. Concern for community


Happy new year, fellowWFC members!Each year, the WFC

board sets goals. Duringthe year, we check in with each otherand ask ourselves how we’re doing onmeeting those goals; at the end of theyear, we review and set new goals forthe next year. Look at our flip chartsand white boards from those meet-ings, and you’d see things like “Create

and adopt an ends poli-cy” and “increase recruit-ment efforts to attract adiverse, competentgroup of board candi-dates who will more fullyrepresent the WFCmembership.” For thelast couple of years,you’d also have seen“WILLING PRESI-DENT!!!” written in magic marker. In our defense, it’s not that being

WFC board president is a thanklessjob, devoid of any kind of fun. But it isan added level of responsibility. WhenKatie Neff Dawson was elected boardpresident in 2001, she did not enterinto the position lightly. In October2004, Katie began her 6th (and final,according to board term limits set byour by-laws) year on the board. A yearprevious, she knew that she wanted tospend her last year on the board justbeing a “regular” board member, with-out the added duties of the president.As a board, we joked a bit about it—Katie would turn to one of us and say,“When you’re board president nextyear…” and that person wouldrespond, “I’m not gonna do it. MakeHIM do it.” However, like all the goalswe set for ourselves, “WILLING PRES-IDENT!!!” was one that we took seri-ously and which we worked on as ateam. I was (willingly) elected board presi-

dent in The Year of The New Location.I almost feel guilty, like I’m gettingaway with something. The WFC boardhas focused on expansion for the lastsix years, nearly to the exclusion ofother goals. After all the frustration

CurranTax Service218-720-6000Tax Preparation for Regular People

From W-2s to Small BusinessesEarned Income CreditItemized DeductionsInvestment IncomeRental IncomeSmall Businesses:

Contractors, Therapists etc.Corporations

Thomas J. CurranEnrolled Agent15 years experience

and disappointment and pluggingaway, the Co-op is moving to a biggerstore. And—yippee—I’ll be the boardpresident who DOESN’T have toanswer the question, “Why don’t youmove to a bigger store?” When you sent in your ballots for

the October board election, you alsofilled in surveys about the Co-op andboard performance. We read them—all of them. One of the question is

“How informed do youfeel about what theboard does?” I’m happyto report that most WFCmembers feel they areinformed about what theboard does and that theboard is responsive tothe needs of the Co-op(which really means themembers, since mem-

ber-owners are what comprise a co-op). Many, however, don’t. This is something we can change.

It’s not as simple as all that (“Hey,look—everyone’s informed now!”) but

we can start by reminding you whoyour board members are and how youcan reach us:The seven WFC directors are listed

in every issue of the GarbanzoGazette, along with our addresses,phone numbers, and email addresses.The directors are also listed on our

website: www.wholefoods.coop wherethere’s a direct link to the board page.You can email the whole board at:

[email protected] pictures are posted in the

store. Stand with the Positively 3rdStreet cookies on your left and therefrigerated Blue Sky soda on yourright, and you’ll see our glamourshots. Remember, as a member-owner,

you’re welcome to attend our monthlyboard meetings or serve on the mem-bership, food policy, or expansioncommittees. Notices of those meetingsare posted at the store checkouts. Ifyou would like to learn more aboutwhat the board does, we want to helpyou do that. We’ll try our best toanswer your questions. And I’ll leaveYOU with a question: in the March-April Garbanzo Gazette, what wouldyou like to read about in the boardreport?Until then, think snow. GG

Jean Sramek, Board President

Board President, Jean Sramek

board reportYour Board of Directors: Who, What, Where?



could be heated by some other meansthan a microwave.Signed, Don’t Zap Me

Dear Don’t,I will definitely look for other optionsfor the new store.—Debbie, Deli Manager

Dear Co-op,Any research into how warm honey

can be before destroyingthe enzymes andvitamins?Signed, Buzz

Dear Buzz,Beehive temperaturesrange from 90 – 100F andhoney is still considered“raw” up to about 112F.Our honey warmer, whichwe use to retardcrystallization, is set at 100F,keeping enzymes & vitamins

intact.—Jim, Bulk Buyer

NOTE: All customer comments are nowposted in the hall near the bathroom.

Dear Co-op,Please restock Guyaki Yerba MateRooibos Tea in bags.Signed, Lost in the Tea

Dear Lost,We carry a Rooibos & Yerba Mate inbags. Please ask for assistance if youcan’t find them.—Lisa, MerchandisingManager

Dear Co-op,I would like ifthe food inthe Deli

experience. Give your wheels a break &give us another look. We’d love to haveyou for a regular customer!—Shannon, Marketing & MemberServices Manager

Dear Co-op,Will you be getting more Ezekielhamburger buns?Signed, Nice Buns

Dear Nice Buns,These are back! Thanks!—Brad, Cool Buyer

Dear Co-op,Can you get razors of any kind? I don’twant to support Gillette or othercompanies that test on animals!Signed, Hairy but kind

Dear Hairy,Yes I can! HOKE2 makes 3 differentrazors: 1 box with a razor & 5 extrablades retails at $12.45. You canspecial order these any time. When Ihave some extra space, I will bringthem in.—Caroline, HABA Buyer

Dear Co-op,Let’s sell organic beer and organicwine at the new site! Maybe a localbrewery could develop an organic beerjust for our Co-op to sell. They couldthen guarantee a market for anorganic, local brew!Signed, Local Imbiber

Dear Imbiber,It is not currently legal to sell beer (realbeer) or wine in grocery stores in MN,although the law may change. Talk toyour legislator if you support this bill.—Sharon, General Manager

Dear Co-op,Please expand — I would get mygroceries here instead of the Wedge (I live 50 miles south of Duluth).Signed, Bleary Traveller

Dear Bleary,Read on – we have had a signedPurchase Agreement since September.We expect to be moving into our new,spacious store by September 2005. Inthe meantime, we have beenremodeling to improve your shopping

we respond

Center for Psychotherapy, Spiritual Direction & Bodywork

Elizabeth Doherty, MSW, LICSWPsychotherapist

Beverly Harries, MS EdSpiritual Director

Chris Henley, MSLicensed Psychologist

Nancy Hinzmann, NCMTMassage Therapist

Kelly Ravenfeather, MS EdLicensed Psychologist

Attending to Mind, Body & Spirit

.. . ., ,

Sharing space as Full Circle

ORANGE YOU GLAD?

Citrus fruits are low in calories and very high in vitamin C.

The high vitamin C content of cit-rus fruits means that they areregarded as helpful in fighting cer-tain viruses. Vitamin C improvescellular immunity, bolstering thecells that repel invading organ-isms; it also enhances the absorp-tion of iron.

MemberAppreciation

Coupon While we continue to upgradeand improve our POS system,we would like to appreciate

our members by giving you a

FREEBAG OF

NEWMAN’S OWN ORGANICSPRING MIX (5 oz. size)

Cut out this coupon, bring itin the next time you shop and present it with the bag

of Spring Mix at the till. Voila! Free salad!

Coupon is valid until February 28, 2005.

One coupon per member.Coupon must be presented

at the time of purchase.

PLU #1999



Continued on page 11

Remember the parable of the butterfly’s wings? Is theworld so interconnected that when a butterfly beats its

wings in the Amazon River basin,eventually the ripple from that simplemotion has an impact that reachesaround the world? That may be some-thing to ponder when creating yourannual food budget. With phenomenal growth in the

organic food industry over the last twodecades, the organic industry is start-ing to be questioned even more: Is itreally safer than conventional farm-ing? Is it more nutritious? Is biotech-nology as safe as organic? When read-ing articles on these topics, considerwhere the writers are coming from,the source of the information, theexpert quoted, and who they work for. In a recent Los Angeles Times arti-

cle on this subject, for example, theauthor talks to several people whoquestion the organic industry. Whowere some of these experts? AlexAvery from the Hudson Institute’sCenter forGlobal FoodIssues wasone. Thisinstitute isfunded by thesame chemi-cal companies that produce pesticidesand therefore have the most to lose iforganic farming becomes more wide-spread. Another person cited wasChristine Bruhn, director of theCenter for Consumer Research at theUniv. of Calif., Davis. It just so hap-pens that their purpose entails toutingthe benefits of biotechnology. Youwouldn’t necessarily know this by a jobtitle or an affiliation. The chemicalindustry has many years of research toback up its safety claims, however, inmany cases, those claims are beingchallenged and disproved.Unfortunately, these safety claims maycome into question after a very highcost has been paid. Dibromochloropropane (DBCP) is a

soil fumigant used in banana growing,and is suspected of causing sterility,testicular atrophy, miscarriages, birthdefects, liver damage and cancer wheninhaled or absorbed by the skin. Dowand Shell stopped making it after it

was banned in the U.S. in 1979 butthey continued to sell and use it inCosta Rica. There is now a lawsuitfiled by banana workers against DoleFood Co., Chiquita BrandsInternational Inc., Fresh Del MonteProduce Inc., Dow Chemical Co. andShell Chemical Co., stating the com-panies had conscious disregard of thehealth and safety of workers. A study released in June 2003 by

the University of Missouri-Columbiaconfirmed that men in rural areaswith lower sperm counts and spermquality had higher concentrations ofalachlor, diazinon and atrazinemetabolites in their urine. Men fromurban areas with higher quality spermdid not. These three chemicals arecommonly used throughout theMidwest in conventional farming. Thelist goes on and on. None of thesechemicals are allowed in organic foodproduction. Perhaps the chemical industry feels

threatened by the organic industry andlooks for ways to discredit it because it

can’t use its own record as an example.While organic farming isn’t perfect,new research is beginning to show thebenefits associated with this form ofagriculture. Two new studies showorganic farming increases biodiversityat every level of the food chain—fromlowly bacteria to mammals. Growing food organically emits less

carbon dioxide than most commonlyused methods to grow food today.Conventional agriculture uses largeamounts of synthetic, fossil fuel-basednitrogen fertilizer, whose productionand use account for as much as a thirdof agriculture’s carbon dioxide emis-sions. Organic farms don’t use syn-thetic nitrogen, and instead rely oncrop residues and manure for fertility. While the scientific jury is still out,

it will be up to you to decide what isbest for your family, farmers, workers,and the world around you. Let yourfood choices be another flap of thewing.

BUTTER LETTUCE ANDSPINACH WITH CITRUSAND AVOCADOMakes four to six small salads

1 head butter lettuce 1 small bunch spinach 2 ruby grapefruits 2 avocados 4 t. sherry vinegar 2 t. raspberry or other fruit vinegar 1 shallot, finely diced 1/4 t. salt 6-7 T. virgin olive oil 1 t. mint, finely chopped 2 t. chives, finely sliced black pepper

Separate leaves of the lettuce, andremove spinach stems. Discard anyyellow or bruised leaves. Rinse greensthoroughly and dry in salad spinner. Ifthe spinach leaves are small, leavethem whole. If they are large, layerseveral leaves together, roll them upand slice into wide or narrow ribbons.Place them loosely in a kitchen toweland refrigerate until needed. Use a

very sharp knife and slice the top andbottom of the grapefruits, then workdown the sides, removing the whitepith as well as the peel. Holding thegrapefruit over a bowl to catch thejuice, cut each section loose from itsmembrane and turn it into the bowl.(Later you can drink the juice.) Peel the avocados, slice them in half,and remove the seeds. Lay the halvescut side down and slice them cross-wise at an angle. Combine the vine-gars, shallot, and salt in a bowl. Whiskin the oil or mixture of oils. Taste, andadjust the balance of vinegar and oil ifnecessary. Stir in the mint and chives.

Pour the juice off the grapefruit sec-tions, combine them with the avocadoslices, and dress them carefully withsome of the vinaigrette. Toss thegreens with the rest of the vinaigretteand lay them on salad plates. Set thegrapefruit and avocado slices in andamong the leaves. Add a grinding ofblack pepper and serve.

Thanks to The Greens Cook Book byDeborah Madison

References: “Behind The Organic Label;As The Industry Grows, Skeptics AreChallenging The Health Claims,” byMelissa Healy, Los Angeles Times, Sept. 6,2004; “The World is What We Eat: FoodChoices and Climate Change,” by WylieHarris, member the Land Institute’s PrairieWriters Circle, Salina, Kan, Sept. 30, 2004;“Low Sperm Count, Quality in Rural AreasTied to Herbicides, Pesticides,” EHP,journal of the National Institute ofEnvironmental Health Sciences,http://ehp.niehs.nih.gov/press/swan2003.html; “Chiquita, Dole & DelMonte Sued for Poisoning Banana Workersin Costa Rica,” The Agribusiness Examiner,Oct. 8, 2004

fresh perspectives

AcupunctureRichard Tosseland, L.Ac.

Licensed Acupuncturist

Christal Center394 Lake Avenue South

Duluth, MN 55802218-722-2411

[ Acupuncture [ Chinese Massage [ Herbs[ Nutrition [ Tai Chi [ Qigong

news bitesOn November 15, 2004, DotCooplaunched a new directory of all active.coop sites on the Internet. The directory(http://www.directory.coop) will allowusers to search for co-ops by name,location and domain name. The sitealso includes links to many other co-opdirectories from around the world.

WFC Membership Committee meetingMonday, February 7, 2005, 5:30–6:30 PM, at WFC’s Annex, 1522 East Superior Street (front entrance/upstairs).

NOSB, USDA Agree to FormTask Forces for AdditionalStandardsHilary Oliver

Taking steps in a new direction, theNational Organic Standards Board hadits most amicable meeting yet with theNational Organic Program staff,according to those who attended themeeting Oct. 12-14 in Washington, D.C.

Joe Smillie, senior vice president ofQAI, said the cooperative nature of themeeting was unusual. “Theatmosphere at NOSB meetings hasbeen very contentious, ugly actually,”he said. Despite one early disruption,Jim Riddle, who was elected chairmanof the NOSB at the meeting, agreedthat the most important thing thatcame out of the meeting was the newlevel of communication between theNOSB and the U.S. Department ofAgriculture’s NOP staff.

The board listened to six hours ofpublic comment, much of it related toregulation of aquaculture and pet food.

The board will develop task forces todetermine whether organic standardsshould be written for aquaculture, wild-caught seafood or pet food, and willwrite drafts of regulations if necessary.

Retailers who wonder what kind ofaquaculture to support should searchout their own positions, Smillie said,because they cannot expect any clearposition from the USDA in the nearfuture.

Brise Tencer, of the Organic FarmingResearch Foundation, said meetings ofthe NOSB are important because therules they establish can help retailersrespond to questions about whatorganic means. www.usda.gov

Rival sweetener maker suesover Splenda marketingSource: Just-Food.com

Merisant Co, which makes artificialsweetener Equal, has reportedly suedthe marketer of rival product Splendaover its slogan, which claims Splendais made from sugar.

In a complaint filed in a Philadelphiacourt, Merisant claims Splenda isactually made from “dextrose,maltodextrin and 4-chloro-4-deoxy-alpha, D-Galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta, D-fructofuranoside”,reported The Associated Press.Merisant says the marketing slogan ismisleading to consumers as it impliesSplenda, the brand name for sucralose,is natural.

McNeil Nutritionals, which markets



Continued from page 10Splenda in the US, said sucralosestarts out as pure cane sugar beforebeing chemically altered to make a newcompound with fewer calories.

“We have never claimed that it isnatural, nor would we. It is a sugarsubstitute,” company spokeswomanMonica Neufang was quoted by AP assaying. “Consumers are not misled.”www.splenda.comwww.holisticmend.com/splenda/

Organic Trade Associationaddresses perchlorate reportThe US Organic Trade Association(OTA) has stressed that the recentdiscovery of the chemical perchloratein samples of milk and lettuce spannedconventional samples as well asorganic samples.

In late November, the FDA publishedinitial exploratory data looking at thepresence of the chemical perchlorate inthe US food and water supply. TheFDA reported finding perchlorate in217 of 232 samples of milk and lettucein 15 states.

“Perchlorate contamination appears tobe a problem across all agriculture,whether conventional or organicmethods are employed,” saidKatherine DiMatteo, executive directorof the OTA. “While perchlorate wasdetected in organic lettuce and milk,there is no reason to believe that thisis exclusively an organic concern.”

The FDA is currently evaluating thecontamination levels and potentialhealth risks associated with consumingfoods contaminated with perchlorate,but does not recommend thatconsumers alter their eating habits atthe moment. Currently investigatingwhether perchlorate is a public healthconcern, the National Academy ofSciences (NAS), is expected to releasea report of its findings in January 2005.www.ota.com

Editor’s Note: Whole Foods Co-op isconcerned about perchlorate levels in ourfresh produce. Since the FDA has noregulatory program for this chemical, wehave contacted our major greens andlettuce suppliers, including Earthbound,Cal-Organic, and Missionero todetermine what they are doing about theproblem. All reported that they havetesting systems in place. Levels reportedto us were well below the safety thresholdsupported by the medical community. Aswith the rest of the country, over 90% ofour lettuces and baby greens will becoming from regions irrigated withColorado River water. However, we willcontinue to make choices based on thebest information we can get.

ORANGE YOU GLAD?

It is said that the acid in lemonjuice will even dissolve a pearl.

ORANGE YOU GLAD?

Oranges don’t ripen after theyare picked, but lemons do.

Working Member Evalee Miller stocks theduck pond.

Left: Members enjoy a deliciousbuffet dinner catered by Coco’sto Geaux.

Below: Working Membersregister voting members.

The von Rabenau clan steps out.

Costumes aren’t just for kids.

Halloween Fun 2004 Annual Meeting


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