Winter 2010 Gazette

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management reportA G A R B A N Z O G A Z E T T E2 W I N T E R 2 0 1 0 – 1 1

GARBANZO GAZETTEPublished by Whole Foods Co-op610 E. 4th St. • Duluth, MN 55805(218) 728-0884 • fax (218) 728-0490

www.wholefoods.coopSTORE HOURS:

7 am – 9 pm every day

Ownership Investment:$100 per voting membership

Further ownership information isavailable at the Whole Foods Co-op.

The Garbanzo Gazette is published fourtimes a year (March, June, September,December) for the Owners and patronsof Whole Foods Co-op. The GarbanzoGazette is published by Whole FoodsCommunity Co-op, Inc. to provideinformation on Whole Foods Co-op, thecooperative movement, food, nutrition,and community issues. Views andopinions expressed in this newsletterdo not necessarily reflect those of Co-opmanagement, Board or Owners.Submissions must be received onemonth prior to publication. The nextdeadline is Friday, January 28, 2011.Refer submissions and questions [email protected].

Editor: Shannon SzymkowiakContributions: Owners & StaffDesign: Kollath Graphic DesignPrinter: InstyPrintsMailing: Barcodes PlusReprints 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 websiteat www.wholefoods.coop

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MOVING? Pursuant to WFC Bylaws,Article I, Section 6. Current Address.Each Member agrees to provide to thecooperative his or her current address andto keep the cooperative informed of anychanges in address. This obligation shallcontinue even after a membership hasbeen terminated as long as the Memberhas any interest in the cooperative. In aneffort to remind our Owners to keepWFC advised of address changes, theBoard, on 8/26/96, approved a policymaking an Owner temporarily inactivewhen there is no current address onfile. Inactive Owners are not eligible forbenefits and will not receive thenewsletter.

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BEFORE RECYCLING THIS COPY ofthe Garbanzo Gazette, please pass italong or share it with a friend orneighbor. This can help save a bit onpaper costs and reduce waste. Also, it’sa good way to introduce folks to WFCwho aren’t current customers orOwners.

• There are now two CO+OP Dealsflyers per month with more total saleitems than the previous monthlyflyer.

• There will be four CO+OP Dealscoupon books mailed to Owners inthe next 12 months – used to bethree/year.

• Every customer can now track his/herLOCAL purchases as LOCALpurchases are subtotaled on thebottom of each receipt.

• Introduced FIELD DAY, a new line oforganically grown packaged foodsand paper products with recycledcontent at an every-day-low-price.

• Sales growth was 9%.

build bonds with the nextgeneration of shoppersNew community-building efforts andresults in 2009–2010:

• Co-sponsored a regional FoodSummit conducted at UM-D inNovember 2009.

• Participation in the Safe andWalkable Hillside Committee witharea residents and representativesfrom community groups andbusinesses.

• Participation in the city-wide GreenJobs/Food System Planning Processin 2010.

• Sponsored a free viewing ofIngredients, a food systemdocumentary, at the Zinema onAugust 15, 2010.

• Co-sponsored Hill Fest, a new eventattended by approximately 1,600adults and children on September 18,2010, featuring our Root Beer Gardenand a return of the Tofu TossContest.

• On-site plastic bag recycling availablefor community.

• On-site clothing recycling availablefor community.

For those of you who couldn’tjoin us at the Annual Meetingand those who were there butcouldn’t hear all the reports … I

want to share some of the results thatreflect our efforts to address the pri-mary concerns noted in the June 2009Owner Survey:

prices and affordabilityFrom July 2009 through June 2010:

• While the inflation rate on food costswas flat, WFC’s sales increased 8%on top of a 6% increase in theprevious year at the peak of therecession.

• The average purchase by allcustomers increased by 7% while theaverage number of transactions perday increased by 1% after two yearsof negative trends.

• The dollar value of FoodStamp/SNAP Card purchasesincreased 35% and the averagenumber of SNAP transactions perday increased 20%.

• Coupon redemption is generally upabout 100% both in the dollar valueand in the number of couponsredeemed.

In the July – September 2010 quarter:

• We invested in two larger bulk coffeeunits, a bulk liquids unit and aseparate, more accessible hand-washing sink for the end of the bulkaisle.

• There are more Owner Extras, Cha-Ching and Extreme Specials everymonth.

From WFC’s time line:2010 — 213 Owners came together at theClyde Iron Works Banquet Center onOctober 16, 2010, to hear Mayor Don Nessproclaim October 16, 2010, as WHOLEFOODS CO-OP DAY in the City of Duluth,to reminisce over hundreds of photos, tohear Board President David Helf ’sannouncement of the largest patronagerebate — so far —and to celebrate WFC’s40th Anniversary. Oh, what a night!

• Hot Food Merchandiser added inDeli.

• Sandwich and coffee/smoothiemenus upgraded in Deli.

• More outside seating in front ofbuilding.

• New ECO flooring and wall finish inclassroom … class attendance is upover 50% from same period ofprevious year.

• WFC’s Facebook site offers timelyupdates and insights.

• Owner swipe cards distributed inOctober 2010 ensure purchases arerecorded accurately for future rebatesand provide identification fordiscounts at LOCAL businessesparticipating in WFC’s CommunityCooperation Program.

• WFC’s 40th Anniversary celebrationincluded Owner Art Exhibit inBrewery Creek Overlook.

• Readers of Duluth Superior Magazinevoted WFC best grocery store andbest customer service in 2010. GG

Sharon Murphy, General Manager

Sharon MurphyGeneral Manager since 1988Attended first CCMA in 1988Gazette contributor since 1978Still never gets the last word

by Sharon Murphy, General Manager

report on AnnualMeeting

recipes!G A R B A N Z O G A Z E T T E A W I N T E R 2 0 1 0 – 1 1 3

Great for a winter’s cross-country skiweekend...

Wild Rice PancakesBarb Akre, Deli Counter

1 C Flour1 t Salt1 t Baking Soda2 T Sugar2 C Stone-Ground Cornmeal2 C Wild Rice, cooked4 C Buttermilk4 Eggs4 T Canola Oil

Mix dry ingredients and add wild rice.(This can be done ahead of time). Stirin buttermilk, eggs, and oil. Bake onwell-buttered griddle and serve withmaple syrup, fruit preserves (blueber-ries or raspberries), or (my favorite)molasses.

(My college roommate’s recipe —thank you, Robin!)

Chocolate Zucchini CakeSharon Murphy, General Manager

Grease a Bundt cake pan. Preheat ovento 350 degrees F.

Cream together:

3/4 C Butter2 C Sugar3 Eggs, added one at a time2 t Vanilla Extract2 t Orange Rind, grated2 C Zucchini, grated1/2 C Milk

Sift together:

2-1/2 C Flour (organic Gold n’ Whiteworks well)

1/2 C Cocoa Powder1 T Baking Powder1 T Baking Soda1 t Salt1 t Cinnamon

Add dry ingredients to creamed mix-ture. Stir in 1/2 cup chopped nuts(optional).

Pour batter into greased Bundt pan.Bake 50 minutes at 350 degrees F.

Let cool in pan for 10 minutes.

This is a picture of my Nana, to whom allmy cooking is one, long homage. She wasa knockout in her day, and I thought itwould be fun to have her pictured.

K’s BorschtMichael Karsh, Produce Manager

1 lb small Roast or Stew Meat4 med Potatoes, coarsely grated1 small head Red Cabbage, coarselygrated

1 large Beet, coarsely grated10 C Water4 cloves Garlic, minced1/2 t Dill Seed2 t Paprika3 T Brown SugarBeef Bouillon/Broth Mix to taste1/4 C Tomato Puree

Combine all ingredients in a mediumstock pot. Bring to a boil, reduce heat,and simmer for 30 minutes, until thecabbage is tender. This is a greatCrockpot recipe. Cook on low all day, oron high for 4 hours. Cut up meat andremove bones as needed. Return topot. Serve with horseradish and sourcream for a traditional experience!

KishkaMichael Karsh, Produce Manager

5 T Oil1 large Onion, finely grated2 large Carrots, finely grated3 stalks Celery, finely grated2 t Salt2 t Paprika1/4 t Black Pepper, ground1-1/2 C Flour or GF flour mixsmall Coffee Filters

Combine all ingredients except filters ina large bowl. Knead briefly to combinewell and form into a more solid mass.

Scoop 1/3 cup of mixture and place incenter of small filter. Roll and twistends as you would a sausage. Bake at350 degrees F for 45 mins., or on highin a crock pot for 4 hours. Serve hot!

Curried Squash RisottoMike Fudala, Deli Counter

Manager

1 med Butternut Squash (or any thick-skinned squash variety), peeled andcut into ½" cubes (about 3 cups)

3 T Sesame Oil4 large Shallots, finely diced (about ¾cup)

4 cloves Garlic, finely chopped2 T Ginger, peeled and finely chopped1–2 T Red Curry Paste (to taste,depending on the level of heatdesired)

¼ C Mirin1 ½ C Arborio Rice (or any short-grained white rice variety)

5 C (or more) Chicken or VegetableStock

1 14.5 oz can Coconut MilkJuice of 1 Lime (about 2 tbsp)½ C Cilantro, coarsely chopped2 T Sesame Seeds, toasted2 T Kosher Salt1 T Pepper, freshly ground

For Coconut MilkBring coconut milk to a boil in a heavysmall saucepan. Reduce heat, and sim-mer until reduced to 1/3 of the originalvolume (should be the consistency ofheavy whipping cream, ~1/4 cup), stir-ring frequently.

For the RisottoHeat stock in medium saucepan overhigh heat until boiling. Reduce heatand bring to a slow simmer.Meanwhile, heat sesame oil in heavylarge saucepan over medium heat.When the oil is heated to the point ofshimmering, add the chopped shallots,season with salt and pepper. Sautéshallots until softened, about 3–5 min-utes. Add rice and continue to stir for 1minute. Add garlic, ginger, curry paste,and squash. Continue stirring foranother 30 seconds. Add mirin anddeglaze pan, stirring continuously until

almost all the liquid is absorbed. Add1 cup hot broth. Simmer until broth isalmost absorbed, stirring often, about4 minutes. Add more broth, 1 cup at atime, allowing each addition to beabsorbed before adding the next andstirring often until squash and rice aretender, about 20 minutes longer. Offthe heat stir in the reduced coconutmilk, lime juice, and cilantro. Taste forsalt, adding additional if needed.Transfer to large serving bowl and gar-nish with toasted sesame seeds. Serves6–8 as a first course or side.

CarbonaraKate Toumi, Deli Buyer/Receiver

1/2 lb thick-cut Bacon like Beeler’s, cutinto 1" pieces

1/2 lb Applegate Black Forest Ham, cutinto small pieces

3 cloves garlic, crushed4 large Eggs1 1/2 C Parmesan, shredded1 T Black Pepper, freshly ground1 lb Spaghetti or Fettucini1–2 T Olive Oil

Lightly beat together eggs, addingParmesan and black pepper. Set aside.

In a large cast iron skillet (at least 12" .with high sides) or other large pan,cook bacon at medium heat with oliveoil and crushed garlic cloves. Whenbacon is fully cooked, turn heat to low-est setting and add ham. Let sit untilthe pasta is cooked.

While the bacon is cooking, fill largepot with water for pasta, salting gener-ously. Bring water to a boil, cook entirepound of pasta according to packagedirections. When the pasta is slightly aldente, remove from heat and drain.

Immediately pour pasta into skillet withthe bacon mixture, and pour the eggmixture on top. Turn off the heat andmix all ingredients together, letting theheat from the pasta cook the egg.

the buzz

more recipes!

A G A R B A N Z O G A Z E T T E4 W I N T E R 2 0 1 0 – 1 1

— by Jill Holmen, P & E Coordinator

wfc staff news

September:Gumby: Kevin Taylor, Merch ClerkCustomer Service Award: Ellen Turner, Merch Clerk & Eryn Muenchau,Deli Counter Clerk

October:Gumby: Katherine Lamb, Front End ClerkCustomer Service Award: Eloise Boisjoli, Merch Clerk & Brooke Kennedy, FE Clerk

November:Gumby: Amanda Borgren, Finance CoordinatorCustomer Service: Joe Ulvi, Grocery Buyer

DECEMBER ANNIVERSARIES:Robert “Cody” Macomber , Deli 2 yearsChris Rubesch, Promotions and Education 1 year

JANUARY ANNIVERSARIES:Karen Johnson, Finance 5 yearsAlex Mohrbacher, Produce 4 yearsDebbie Manhart, Deli 11 yearsEric Reed, Merchandising 6 years

Chris Rubesh and his wife Meg reportanother successful ultra-marathon race,this time at the Glacial Trail 50K inGreenbush, WI. While the race was wetand muddy, they still finished very well,with Chris taking second place in4:04:33, a mere 1 minute behind thewinner, and Meg taking first place, fin-ishing in 5:10:31! Congratulations, UltraAwesome people!

Congratulations to the success of ourfirst annual Owner Art Exhibit, whichwas on display during OwnerAppreciation Month in October. Wehad a wonderful collection of Ownerart, and hope that this will be the startof a new co-op tradition. Thank you toour artists and also to Kathy McTavishfor providing gorgeous cello music forthe reception.

Emily Darnell, Produce Clerk reportsshe is currently enrolled in the FarmBeginnings program offered throughthe Lake Superior Sustainable FarmingAssociation and the Land StewardshipProject. She plans to start a CSA(Community Supported Agriculture)

farm in the near future, and will belearning the ins and outs of holisticfarm planning from growers in theregion during this year long course.She is very excited about providing sus-tainably grown produce to the LakeSuperior region.

Chris Rubesch, P & E Coordinator, alsois excited to report that he and his part-ner Meg closed on a NorthernCommunities Land Trust home inOctober and are now proud owners ofa lovely solar home in West Duluth.They are settling in and checking outnearby running and snow-shoeingtrails.

Shannon Szymkowiak, Promotions &Education Manager, and Rae LynnMonahan, Assistant MerchandisingManager, are pleased as bees to reportthat their hives provided them with 10gallons of delicious honey this season!The gals give a special shout-out to thebees at the Food Farm & also atHobbs’ place for being so good tothem.

Award Winners

FEBRUARY ANNIVERSARIES:Amanda Borgren, Finance 3 yearsKala Edwards, Deli 5 yearsJustin Hemming, Deli 11 yearsBrooke Kennedy, Front End 1 yearRianna Reiter, Deli 5 yearsShannon Szymkowiak, Promotions and Education 8 yearsSharon Murphy 31 years

This is a gluten-free bread-machine breadrecipe, with no representation that thiswill work in a traditional oven. Bake atyour own risk!

Boilerhouse Bread(for the Kallio)Michael Karsh, Produce Manager

2-1/4 C Flour Mix (see below)1 t salt2 T Potato Flakes3 T Dry Milk Powder2 T Brown Sugar1 T Xanthan Gum3 T Sorghum Syrup1-1/4 C Coffee, room temperature1 t Apple Cider Vinegar3 T Oil1 T Baker’s Yeast

Combine all ingredients in order listed.Use the express bake setting, scrapingthe sides toward the paddle for the first45 seconds or so. This recipe makes awonderful bread suitable to savory aswell as sweet sandwiches. Great withborscht!

The flour mix used in this recipe is asfollows: 2-1/4 C Brown Rice Flour,1-1/4 C Cornstarch, 3/4 C TapiocaFlour, 1/4 C Buckwheat Flour. Combinewell as scoop as per the recipe!

My version of this salad was adapted froma favorite restaurant in Portland calledThe Lovely Hula Hands.

Citrus Beet SaladAmanda Borgren, Finance

Assistant

2 C Arugula3 med Red Beets3 med Golden Beets2 Avocadoes1 Pink Grapefruit1 Blood OrangeCitrus VinaigretteBlack and White Peppercorns, crushed

Roast or boil beets until tender, removeskin, cut into 1 inch pieces and refriger-ate to cool. Cut avocado and grapefruitinto wedges, and the blood orange intoslices (pretty). Place beets, avocadoand citrus on a bed of arugula, top withvinaigrette and peppercorns to taste.

Great with a bit of goat cheese andpine nuts too, but optional.

Serves 4

Serve with a warm New French Bakerybaguette. Yum!

Tomato/Fennel SoupMike Fudala, Deli Counter

Manager

3 T Butter1 large Onion, coarsely chopped1 large Fennel Bulb, coarsely chopped1 Carrot, peeled and coarsely choppedinto rounds

1 stalk Celery, coarsely chopped3 cloves Garlic, finely minced2 T Tomato Paste1 T Flour¼ C White Wine1 28 oz can Diced Tomatoes, juicesreserved (try fire-roasted or Italianstyle for an interesting variation)

3 C Chicken or Vegetable Stock1–2 Bay Leaves3–5 sprigs fresh Thyme1 t Cayenne Pepper2 T (or more) Salt2 t Black Pepper, freshly ground¼ C Heavy Whipping Cream (optional)Parmesan Cheese, freshly grated(optional, for garnish)

Blue or Gorgonzola Cheese Crumbles(optional, for garnish)

¼ cup basil, chiffonade (remove basilleaves from stem and stack leavesflat. Roll them up like a cigar and cutthin slices). Reserve 2 T for garnish.

Melt butter in large heavy saucepanover medium heat. Add the onion, fen-nel, carrot, and celery, seasoning withsalt and pepper. Sauté for 7–9 minutesuntil onions and fennel start to lightlybrown. Add garlic, tomato paste, andflour. Stir continuously for 30 secondsuntil flour is dispersed and tomatopaste darkens slightly. Deglaze withwhite wine, stirring continuously untilwine is almost all evaporated. Addtomatoes and reserved juices, chickenor vegetable stock, bay leaves, thyme,and cayenne. Reduce heat and simmerfor 25–30 minutes, until vegetables aretender. Working in batches, or with animmersion blender, puree soup inblender until smooth (If using a con-ventional blender, please be aware thathot liquids expand. Only fill the blender¼–1/3 of the way full and after replac-ing the blender cover, remove smallplastic lid and cover with a kitchentowel; this allows airflow into theblender preventing excess splattering).Return soup to pot and add whippingcream (if using), and basil. Taste forsalt, adding additional if necessary.Ladle into bowls and garnish withremaining basil, gorgonzola, andparmesan cheese.

our cheese cake coverG A R B A N Z O G A Z E T T E A W I N T E R 2 0 1 0 – 1 1 5

news bitesWFC EXPANDS RECYCLING OPTIONSTriangle Recycling has installed a bright greenreceptacle below WFC’s “fin” along the 4thStreet side of our building. This is a containerfor donations of used clothing, shoes, boots,jackets, blankets, belts, purses, towels andsheets. Triangle also accepts the following itemsBAGGED SEPARATELY IN PLASTIC: metal potsand pans, cell phones, laptops, and inkjetcartridges. Depending on the item, Trianglerecycles or resells items in bulk, e.g., rags forthe automotive industry. A portion of profits aredonated to United Cerebral Palsy/Minnesota.Triangle’s brochure is available at our CustomerService Counter.

ASOLICITATION POLICYWFC’s Solicitation Policy states: “No individual,for-profit business or non-profit business maysolicit funds and/or sell or distribute productson the property of Whole Foods CommunityCo-op, Inc., without written, advance permissionfor specific date/s, time and location from WFCmanagement.” Panhandling is not one of thecooperative principles — please report any suchincidents inside or outside the store. Thank you.

ACOOPERATIVE RELIEF FOR PAKISTANThank you to concerned Owners interested inencouraging support for cooperative relief forPakistan. Neither the Cooperative DevelopmentFund nor the International CooperativeAssociation are accepting donations as there isnot a co-op sector in Pakistan. Other foodco-ops are recommending donations be made tothe Human Development Fund (HDF), aPakistani-American non-profit recommended bythe Central Asia Institute.www.ikat.org

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Vegan/Gluten-freeTriple ThreatChocolate “Cheese” CakeOriginal recipe by Hannah

Kaminsky, modified slightly byEllen Turner, Merch Clerk

Cocoa Crust:1 ½ C Vegan/Gluten-free GrahamCracker Crumbs

1/3 C Confectioners’ Sugar¼ C Unsweetened Cocoa Powder¼ C Non-dairy “butter”

“Cheese” Cake:1 12 oz pkg Extra-Firm Silken Tofu3 8 oz pkgs Vegan Cream Cheese(Tofutti works well)

¾ C Sugar1 T Vanilla Extract¼ t Salt2 C Dark or Semisweet Non-dairyChocolate Chips

Ganache:4 T Dark or Semisweet Chocolate Chips1 t Vegetable Shortening or Non-dairy“butter”

Preheat oven to 350 degrees Fahrenheit(175 degrees C). Lightly grease the bot-tom and sides of a 9-inch round springform pan.

For the crust, stir together the grahamcracker crumbs, confectioners’ sugar,and cocoa in a medium bowl. Melt thenon-dairy “butter” and incorporate itinto the dry ingredients, forming acrumbly, moist mixture. Use yourhands to press the mixture into thebottom of the prepared pan. Bring itabout ¼ inch up the sides of the pan,in order to form a lip at the edge of thecrust. Set aside.

For the filling, drain the excess wateroff of the silken tofu and blend it in afood processor or blender untilsmooth. Add in three packages ofvegan cream cheese, blend, and scrapedown the sides. Blend again, ensuringthat no lumps remain. Add the sugar,vanilla and salt, and blend. Next, placethe 2 cups of chocolate chips in a largemicrowave-safe bowl, and microwave in30-second intervals to prevent scorch-ing. Stir thoroughly after each heatinguntil the chocolate is completely melt-ed. Continue stirring toachieve a very smoothconsistency.(Alternatively, melt thechocolate chips in asaucepan on the stoveover low to mediumheat, stirring constantlyuntil smooth).

Remove 1½ cups of the“cheese” mixture fromthe blender or foodprocessor and thor-oughly blend it into thechocolate. From thismixture, remove 2 cupsand spread it evenly on top of thecrust. Remove 2 additional cups of the“cheese” mixture and blend it into thechocolate mixture. Remove 2 morecups of the resulting mixture and gen-tly spread it over the first chocolate“cheese” cake layer. Finally, stir the restof the “cheese” filling into the remain-ing chocolate mixture. Carefully pourand spread this final batch of chocolatemixture over the previous two layers.Work very gently, as the top layers areless solid and more likely to combine.(Don’t worry if the layers do combine a

bit; it will still taste delicious). Smoothout the top and bake for 50–55 minutes(or 10–15 minutes longer than that,depending on the oven). The sides willnot pull away from the pan, so you willhave to trust your instincts. Afterremoving it from the oven, use a knifeto immediately loosen the cake fromthe sides, but leave it inside the panand allow it to cool to room tempera-ture.

Microwave the remaining 4 table-spoons of chocolate chips with the

shortening or nondairy“butter” until melted,about 30–60 seconds, ormelt them together onthe stove, stirring con-stantly over low to medi-um heat. Mix well anddrizzle over the top of thecake before the ganachecools. If the ganache istoo thick for drizzling,melt a bit more shorten-ing or “butter” into thechocolate mixture andmix thoroughly. Also,pouring the ganache into

a frosting tube or clean plastic bag andcutting a tiny hole in one corner makesdrizzling a bit easier. Or, you can sim-ply decorate the cake in any way youlike! Arranging fresh raspberries on topalong with the ganache or instead ofthe ganache is delicious and classy, forexample.

Refrigerate the cake for at least 12hours before serving.

Enjoy!!!!!

Catharine J. Larsen,M.A.

Licensed Psychologist500 Level Yoga Instructor

7622 Bayhill Trail • Dultuh, MN [email protected]

218.733.9903

FeelBetterConnectwith Life

Ta l k Th e r apy

E x p re s s i v e Th e r apy

S a n d p l ay Th e r apy

S l i d i n g Fe e S c a l e

board report

membership matters


full of products we need, keep-ing ahead of market trends,and generally excelling. Thereis nothing static about retailgrocery, and our managerscontinually revise the businessplan.

I have great confidence infuture WFC Boards, from see-ing how past and the presentone operate. There is an ethic amongthose who serve — we constantly lookfor ways to achieve our Ends, and wesearch for ways of ensuring long-termsuccess, all within the framework ofour Co-op principles. We are forward-looking and I don’t think we take oursuccess for granted. That would indeedbe short-sighted. We attend co-opmeetings and training, read widely,oversee store management, and makeeducated decisions on your behalf.

Hardly under our control and less cer-tain are the larger trends that affect us.The inevitable scarcity of fossil fuelsand their price increases; water short-ages and resource degradation thataffect food production; changing poli-tics around food policy; climatechange; worldwide economic trends; all

board ofdirectorsAlison ChampeauxAd Hoc Policy CommitteeGM Evaluation CommitteeStudy CommitteeTerm expires [email protected]

Mary DragichAnnual Meeting PlanningBoard RecruitmentStudy CommitteeTerm expires [email protected]

Chris EdwardsonPresidentAnnual Meeting PlanningFinance CommitteeStudy CommitteeGM Evaluation Committee ChairTerm expires [email protected]

Mark FriederichsMark FriederichsTreasurerAnnual Meeting PlanningFinance Committee ChairStudy CommitteeTerm expires [email protected]

David HelfAnnual Meeting PlanningGM Evaluation CommitteeTerm expires [email protected]

Theresa KoenigVice PresidentBoard Recruitment Committee ChairGM Evaluation CommitteeStudy CommitteeTerm expires [email protected]

Heather MurphySecretaryAnnual Meeting PlanningBoard Recruitment CommitteeStudy Committee ChairTerm expires [email protected]

ASharon Murphy, General ManagerWhole Foods Co-op610 E 4th StreetDuluth, MN 55805728-0884/w728-0490/[email protected] web site: www.wholefoods.coope-group address to communicate with entireBoard and General Manager:[email protected] 218 728-0884 to leave a call-back requestfor a Board member.Letters addressed to Board membersc/o Whole Foods Co-op, 610 E. 4th St.,Duluth, MN 55805 will be forwarded unopenedto the Board/Board member.

ends statementIn Duluth, there is a thriving consumer-owned cooperative that supports, investsand partners to create a healthycommunity including, but not limited to,a healthy regional food system.

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

We’ve just celebrated forty yearsdoing business in Duluth, withour biggest annual meeting

ever. Staff put together a nice display ofco-op memorabilia, from photos tonewsletters to various historicalcuriosities. Sharon Murphy’s annualreport was another gem, and weannounced another patronage rebate. Asthe cliché goes, life is good! It was nice tolook back and celebrate our success.

Self-congratulation aside, we need toponder the future.

I’ll start close to home, with you, thenearly 6,000 Owners. I confidently pre-dict that you will contribute to ourongoing success, through your eco-nomic participation, by bringing in newshoppers and owners, and by insistingwe continue to meet the high stan-dards we’re all used to. You proved thisthrough the worst economic downturnin Co-op’s 40 years. We’ve achievedlocal and regional renown in no smallpart because of your expectations.Make suggestions, email the Board,run for the Board!

I’m also confident that our staff andmanagement will continue to run ourstore with grace and efficiency, filling it

profit from Owner purchases is held asretained equity. Retained equity is theprofit used by WFC to reinvest in thebusiness to make it a better place toshop. Some of you may recall that nopatronage rebates were allocated for anumber of years as we looked toexpand. The BoD at that time decidedit was important to retain all of theprofit to invest in our current store.

Being an Owner of a cooperative hasmany benefits and also some responsi-bilities. As an Owner, it is important tovote, to let a Board member or WFCemployee know when you have a con-cern, and it is important to cash yourpatronage rebate check. Why is thisimportant? It is important to cash your

check promptly as it is only valid for 90days. An even better reason to cashyour check promptly is so your Co-opdoes not incur a tax liability for thatamount in 2011. And the best reason ofall to cash your check promptly is thatyou will receive 5% off a purchase atthe Co-op IF you use your rebate checktowards that purchase BY December31, 2010.

And remember, the more goods youpurchase at the Co-op, the more youbenefit.

Note: For more information on patron-age rebates, see the Patronage RebatePrimer elsewhere in this issue of theGazette and on WFC’s web site:www.wholefoods.coop

these make accurate prog-nostication difficult.

So, some days, I can’tdecide whether my “guardedoptimism” ought to just giveway to simple skepticism.Positive news is out there —greater local food produc-tion, the growing realizationthat old models of acting

need to be thrown away and not justrepaired — but I’ll be the first to admitthat keeping up with the news is a bitlike trying to shovel my driveway in themiddle of a blizzard, discouraging andfutile. But, I realize that worrying isuseless, so I do my Board work, and Irealize that our success can be replicat-ed elsewhere. I’ll stick with the opti-mism, at least for now.

I do have a strong belief that whateverwaves of change break over us, we arepositioned to be resilient. Our bylawstether us to the ideals of our founders.Our pragmatism keeps the businessviable. And, your loyal support clinchesour success. Thanks for being a part ofthis Co-op. GG

E-mail questions or comments for theBoard at [email protected]

David HelfBoard President

WFCOwners whomade purchasesbetween July 1,

2009, and June 30, 2010, should havereceived their patronage rebate. This isone of the many benefits of being a Co-op Owner. It may also be the bestOwner benefit because, when youreceive a patronage rebate, it is in anindication that your Co-op is in ahealthy financial position.

Your Board of Directors (BoD) author-izes a patronage rebate based on ourBy-Laws, our profitability, and ourfuture financial needs. This year theBoD decided to return 25% of profitfrom Owner purchases in the form ofcash to our Owners. The remaining

where do we go from here?by David Helf, Board Member

by Chris Edwardson, Board President

patronage rebate

welcome, new WFC Owners!G A R B A N Z O G A Z E T T E A W I N T E R 2 0 1 0 – 1 1 7

Michelle HenningsgaardJena J.B. DavisLisa A. CrosbyKristi NelsonJoseph P. TofteDebra K. OjalaKristine OsbakkenMaxine A. RhodesSusan M. PagnucciSteve CollRebecca A. PaulsonCharlotte JuntunenUrsula RutledgeKelly M. LoomisChristine A. LovejoyStuart C. ShrimptonAnna LindseyNicholas L. J. OettererGail B. GustafsonJill M. GaetaBenjamin A. KastenbauerKristina K. SteinTraci T. KnutsonStacie L. SpaethLisa M. WickChristopher J. GustafsonShanna R. LuceroKirk A. LeachKatheryn M. PalmChad M. TerchLoriann J. ClasemannOdile M. YoungDebra R. DipumaCarole A. StinsonSamantha Anne WebsterElaine G. BurrellTeri Lynn HackensmithWaylon ManskeJunyi Tu LiuLorie J. Smoger RubeschSusan L. FuchsJobena C. GilbertTiffany C. ClawsonElizabeth C. JohnsonLanae J. SmithJohn L. AmrenMary S. GeidnerAmy L. KoivistoAaron W. KerolaCharles M. HortonDavid A. SimsonCharlene A. LeavittLindee J. KilenElizabeth M. ProppJerome K. JewellCarolyn L. CarverCatherine A. MahlbergJudith A. CarlsonPeg ZahorikMerose HwangHolly AndersonBryan D. Mueller Wood

Stacey L. LobergCarol HaugLeslie C. GorhamBrett R. EwaldTerri Jo RadovichSteven J. CvekMeg LittleElizabeth ReichenspergerJoshua P. WeirDiane Felde-FinkeElla InglebretKatherine LambRhonda R. JacobsonMichele LinaSarah EvensonAndrew T. CitarellaJoseph P. PessendaLinda K. EnglesonLenora Martin-HarkinsEllen T. TurnerDavid M. McnameeHannah A. WarrenMark RauschenfelsMike FudalaSusan HighIra SalmelaCaleb WoldenJeffrey C. BusseKari Ann BosterLinda J. AndingAbby P. JohnsonMary A. JohnsonArlene F. EldenJulie A. NeubauerRosita L. AndersonJaimee L. YoungstromKristina L. ArchJun Hyun BaeMark J. BrickleyKristine M. BarryBenjamin E. BiswellMargaret RootesAlyssa S. HoppePenny A. KutasevichSusan E. MckimJonathan W. SchultzRicky MellingerJanet A. PaasoNancy J. VorassJanice K. WelsandApril L. SirekSusan E. MoerkeTimothy BaxtonSusan M. MillerNancy D. BorsonJoel P. VosTracey KellerhuisKelsey A. WhiteLydia DiemerPatricia Ryan HaneyJean HeitkampNicole Graf

Mary E. SalisburyJulee V. JohnsonJade HartGenevieve MunozMichael EndresJustin TweedaleCary Thompson-GilbertKarie KroonJennie M. HeikkilaTherese SpeharLeslie G. BlackMelissa HepokoskiKirsten RydenKathleen ThoreneJustin MelinAndres MarroquinAmber BlakelyJennifer OlkerRebecca Jo BaileyMegan M. ShanerLisa HollindayGail WallaceBrian SuntyDianne BrookeBrian M. BushMary Ann HirschAmanda J. LarsonSophia E. PatchinJames B. BusheyRhonda L. OlearyKristin RetzloffMaren SchumacherMarilyn Ann CullenHeather M. EricksonKathleen M. MartinMelanie LahrDavid BlomdahlShawna Ann GilmoreJennifer WebbPatricia J. MeierJaquelin Marie ProvostJessica L. RonkainenDaniella VirijevicCarol A. KleuschElizabeth M. BusaRachel ThapaDana CopeJudith A. IsaacsonBarbara L. RussellAmy M. Entzminger-Bussey

Jill LuccaAdetokunbo OkanlaPaula ByrneAnn EkDorothy FoleyAndrew BallietJesse LarsonMary B. HusbyTara M. KachgalCharlie DanielsonNicholas K. Caine

Karin B. LykeMegan MunnsNicole M. BedardJordan SchreiberJeffrey S. JaspersonNancy E. MooreMelissa Fahlin-VichorekHaley PrittinenJonelle EchertThomas M. CaseyRichard R. LindekeNicholas GigliottiTiffany GrewLester D HazeltonTara J. HobanCherlyn AuvinenSarah LundeenAlan L. BergRussell WestonLes GlazmanAmy Gunthert-HinzAmber MarsolekEmily PreusDeb RoachStanley SivertsonDenise HartingWendy L. MaesKristi CookJanet UrsinKelly Thompson SatherTory L. ThompsonAdam RiuttaColleen BernuKristina ChurchChristine LatvalaWilliam HaugenMarsha FrancisAngella HegdahlBeth WichnerCarmen OlejniczakJames ForsbergJessica LavanMichele TrautleinJill DidomenicoLinda PetersonChristina SisloCarol HorabikBradley NitschneiderLisa ReinemannJudith FleischerMark NorfleetJames NicholRandall VincentMartha ColtvetBonnie HarveyGina Beste-WuorinenMaryann CliffordColleen SaurRenee EricksonHolly KassingJenise Flower

From August 1, 2010to October 31, yourco-op has gained 247new Owners. Thismakes a total of 300new Owners since thebeginning of our fiscalyear, July 1, 2010. Only500 more to go toreach our goal of 800by June 30, 2011.Welcome, new WFCOwners!

Fiscal Year 2011

INTERESTED IN HOWTHE BOARD WORKS?Meetings of the Board of Directors, except forclosed sessions, are open to WFC Owners. Ifyou have an item for discussion at the Boardmeeting, please submit your item in writing bythe first Friday of the month in which yourequest the Board’s consideration. Such agendaitems will be subject to time constraints at theBoard meeting. Board meetings are on the 4thMonday of every month beginning at 5:30 PMsubject to change due to holidays and co-opevents.

ACAN YOU FIND ME NOW?Pursuant to Minnesota law, the Board ofDirectors established a procedure to revolve outthe oldest abandoned equity (non-interestbearing common stock) of inactive Owners (e.g.,no current address, more than two years behindon equity payments, and/or failure to complywith credit policies.) Pursuant to a vote ofOwners attending the 2010 Annual Meeting,unclaimed equity of Owners listed in the Fall2010 Garbanzo Gazette was donated to SecondHarvest Northern Lakes Food Bank in November2010.

A

In Balance with Ayurvedaby Bonnie Ambrosi, WFC Owner


notes fromthe front

—Briana Brewington,Front End Manager

Our receipt paper has goneBPA-free!There’s a little known fact that almost allreceipt paper used in the world containsBisphenol A (BPA). This is the sameingredient found in many plastic andepoxy resin products (i.e., baby bottles)that caused a major public uproar andelimination of such products from storeshelves in the last couple of years.

The concern about the potential effects ofBPA on the brain, behavior, and prostategland in fetuses, infants, and youngchildren has put this chemical into thelimelight. Minnesota was one of the firsttwo states to prohibit the sale ofchildren’s products containing BPA, butas the public became aware of itspresence in other products andapplications the concern did not endthere.

The U.S. Environmental ProtectionAgency has stated while there is littleconcern for dermal absorption of BPA,free BPA can readily be transferred to skinand residues on hands can be ingested.

There is also concern that BPA does notbreak down completely in the recyclingprocess and may make its way into ourwater supply. In general, studies haveshown that BPA can affect growth,reproduction and development in aquaticorganisms. Among freshwater organisms,fish appear to be the most sensitivespecies.

Once we became aware of the presenceof BPA in the receipt paper, we started tolook into suppliers. Our main papersupplier, Falk Paper, only provides BPA-free paper in a smaller sized roll that weincorporated earlier this year into ourseparate terminal (used to run SNAP andoffline credit transactions), but didn’thave BPA-free paper to fit our receiptprinter. To our knowledge, there iscurrently only one manufacturer of BPA-free thermal receipt paper located inAppleton, Wisconsin. We placed our firstorder for the new paper in Septemberand were able to put it into use inOctober.

You’ll notice the print on the back of yourreceipt now says, “This establishment haschosen this BPA Free paper product forthe safety of its customers, employeesand our environment.”

Thank you to those customers whobrought this matter to our attention andenabled us to put a smarter option touse.

Reduce, Reuse, RedeemProgram ReportSince the inception of the RRR Programin June of 2006, WFC has donated$6,229.45 on behalf of the program to theSecond Harvest Northern Lakes FoodBank and a minimum of 165,089 paperbags have been saved. Thanks to all ofyou who so diligently bring your ownbags from home.

Psychotherapythat honors the whole person

Frank S. Davis, Ph.D., LICSW providing Individual Psychotherapy

Couples/Marital Therapy ~ Family Therapy

218 428-4432Frank Stafford Davis, LLC

These are the coldest, darkestdays of the year, and I love themwith all my heart! Now, for atime, the blazing fires of my

Pitta constitution are banked, and I feelless driven. The quiet darkness rests mysenses. The inwardness of winter offersa blessed respite from three seasons ofrelentless outwardness. This is the sea-son of balance for fire types.

Not everyone experiences winter thisway. For earthy types, this is the mostchallenging season, as winter amplifiesKapha’s natural qualities of earth andwater (cold, wet, heavy) to the point ofimbalance. Physically, this can causeheavy, moist conditions like chest colds,bronchitis, and edema, and feelings oflethargy and inertia. A sense of stuck-ness, feelings of attachment, sadnessand loss, and depression can all comewith the territory of too much earth andwater.

To help restore balance, Kapha dietat this time should be warming, but nottoo heavy. The basic recipe is wholegrains (especially barley, buckwheat,corn, millet and rye; not so muchwheat, as it is cool and heavy), beans ofall kinds, and vegetables (go easy on

the sweet potatoes), prepared withplenty of spice! Think of soups andstews, curries, and chili. Be generouswith the hot peppers, black pepper, gar-lic and ginger, as these provide the dryheat that Kapha needs. Lean meat andfish can give a helpful protein boost, forthose who don’t love beans. Of thefruits, apples, pears, cranberries andgrapefruit are best in this regard.Caffeine, in moderation, is also thera-peutic, in the form of coffee or tea.(Diet soda is not good for anybody!)Hot water with lemon and ginger is verynice, and honey has a warm energy, soit would be okay to add a little to yourtea. Avoid other sweets and cheeseentirely, if you can. Also oily, saltysnacks. Sorry, but these are just tooheavy for Kapha at this season.

In terms of lifestyle, it is difficult butessential to keep moving. Find a fairlyvigorous activity that you enjoy, or areat least willing to do, and do it, regular-ly. Seek out the company of people youfind lively and inspiring. Try new things.Get as much sunlight as you can, espe-cially on your face first thing in themorning. Bright colors and sharp con-trasts — in your clothing and surround-

ings — will perk you up, as will stimu-lating scents. Kapha bodies are espe-cially sensitive to smells, so aromather-apy using essential oils can be effective.For more, The Chemistry of Joy byHenry Emmons is an excellent resourceon treating depression with Ayurveda,and is available at the Co-op.

If your constitution is not winter-challenged, the guidelines differ slightly.The work of Vata at this time is just tostay warm, so spicy dishes are stillcalled for, but you can use more oilsand heavier vegetables and fruits, asVata always suffers from dryness. FieryPitta types are at their best! This is theonly season in which they can safelyindulge in spicy food, but moderation isstill a good idea.

For all of us, understanding the dif-ferent ways in which we experience theseasons not only allows us to makeadjustments to stay balanced andhealthy, but helps us to accept and sup-port those who are different from us.Compassion is perhaps the most heal-ing and balancing practice of all. GG

Bonnie Williams Ambrosi is a certifiedAyurvedic Health Educator and teaches yogaand ayurveda at several locations. Contacther at (218) 728-9942 [email protected] or visit herwebsite at grihastashramiyoga.com

CurranTax Service

218-720-6000Tax Preparation for Regular People

From W-2s to Small BusinessesEarned Income CreditItemized DeductionsInvestment Income

Rental IncomeSmall Businesses:

Contractors, Therapists etc.Corporations

Thomas J. CurranEnrolled Agent

18 years experience

pies

recipes to warm you

G A R B A N Z O G A Z E T T E A W I N T E R 2 0 1 0 – 1 1 9

grocery gabby Lisa Anderson, MerchandisingManager & Jill Hall, HBC Buyer

Question: What does a long time grocery storeemployee do for fun on vacation?

Answer: Visit grocery stores! (Well, maybe ifyou’re goofy like me…)

After a recent trip to the west coast, I am nowmore than ever convinced this is a great co-op:community supported and locally owned,knowledgeable and friendly staff, with a greatselection of products. I was able to visit a fewco-ops, some “pill shops”, farmers markets, andregular grocery stores to boot. While theircondiment aisles were jam packed with seafoodaccoutrements along with other regional fareand locally produced equivalents, I also wincedand laughed to myself at the maple syrup fromVermont disguised as “local” for sale. We maynot have the luscious growing season the coasthas to offer, but I wouldn’t trade the localgrowers and producers I have been fortunate toknow and work with for anything. And, aftertraveling up and down Interstate 5, a tripthrough the Twin Ports traffic is a literal walk inCanal Park (without the tourists).

Cool thing: At the regular (non-natural foodtype) stores, in almost every basket and cart Isaw some products from the natural foodssphere. Really, almost everyone had multipleproducts considered natural. Whether it be Edencanned beans, 7th Gen paper towels, or OrganicValley milk (from West Coast producers), I sawsomething from “our store” in their cart. Andtrust me, I looked. This makes me happy.

Our store: By now you must have noticed thenew bulk dispensing units installed in earlyOctober. For all of you wanting molasses in bulk— it’s here! Honey from a dispenser that isn’tcrystallized — we got it! A sink to wash yourhands without the fear of getting full of honey— installed! The bulk coffee units allow us tooffer more varieties of organic, fair trade coffeeand more bins of the ever popular sale coffee soyou won’t have to track down a fabulous MerchClerk to refill it for you!

That saying “distance makes your heart growfonder”? It’s true for me and my Co-op.

This is a photo of a pie of mine on thewindowsill. This may have been thepeach/plum pie, as follows. Beautifulcolor on this one, as well as taste.

Peach-plum PieEric Nied, Customer Service Clerk

For crust:Use your favorite 2 crust recipe orpurchase frozen

For filling:2 C Peaches, pitted, peeled & sliced2 C Red Plums, pitted & quartered1 C Sugar1/4 C Flour1/2 t Cinnamon2 T Butter

Place fruits in crust. Combine sugar,flour and cinnamon. Sprinkle overfruits. Dot with butter. Place pastry overfilling. Cut steam vents.

Bake at 425 for 40 minutes.

Compliment with vanilla ice cream.

Ice Cream Pumpkin PieDebbie Manhart,Deli Manager

Crust:2 C Ginger Snaps, finely crushed(or 1 C Ginger Snaps and 1 C Pecansor Walnuts, toasted and finelychopped)

¼ C Butter, melted

Stir together the ginger snaps (andnuts if using them) and butter. Spread

into a 9" pie pan. Bake at 375 degreesfor 4 minutes. Cool completely orfreeze until set.

Filling:2 pints Vanilla Ice Cream1 can Pumpkin1 ½ t Pumpkin Pie Spice or GroundCinnamon

1 C Brown Sugar½ t Vanilla Extract

Mix together ingredients and fill crust.Freeze until set. Optional: servetopped with whipped cream.

This is my mom’s Aunt Yvonne’s RhubarbCustard Pie. It’s simple to make.Absolutely the best rhubarb pie I haveconsumed. You don’t even want to shareit. It’s that good. The original recipe callsfor margarine, but I used my favoritebuttery spread by Earth Balance. I alsoused cow milk and all purpose flour withcane sugar.

Aunt Yvonne’s RhubarbCustard PieEric Nied, Customer Service Clerk

This is the time of year I have finally givenup hope that fall will last until spring, theholidays are upon us and the Super Bowlis just around the corner. This is when Istart making a lot of soups for warmth,dips for football, and other dishes usingitems that I call “winter flavors”. Beloware 3 recipes I came up with that fall intothis category.

Blended Carrot, Parsnip &Tomato Soup w/ParmesanCrisps*Debbie Manhart, Deli Manager

6 cloves Garlic1 Onion3 Carrots6 Parsnips

Place everything on a sheet pan anddrizzle with olive oil and sprinkle withItalian seasoning, salt and pepper totaste. Roast in a 350º–400º oven untilbrownish and soft.

Heat a sauce pan, drizzle with olive oil.Add:1 T Ginger, fresh minced1 t CorianderRoasted veggies (above)1-15 oz can Tomatoes Crushed withBasil

1-15 oz can Tomato Sauce1 – 2 C Veggie or Chicken Stock

Bring to a boil. Remove from heat andblend with a stick blender or in batchesin a food processor (careful, it’s hot!).Serve in a soup bowl with a parmesancrisp dropped in the center.

*Parmesan Crisps — make small pilesof shredded Parmesan cheese on aparchment lined sheet pan, bake at400º until crispy (7–10 minutes).

Onion and Herb Spread2 – 16 oz tubs Sour Cream1 C plain Yogurt (or replace with sourcream)

1 bunch green Onions, sliced

½ T Black Pepper, freshly ground1 t Sea Salt½ T Parsley, dried1 T Tarragon½ t Granulated Garlic¼ t Cayenne Pepper

Mix all ingredients together.

And just for fun here is a hearty breakfastsandwich:

Breakfast Hot Brown(Based on a Kentucky Hot Brown which isbread topped with roasted turkey, roastedor grilled tomatoes, béchamel sauce, andbacon)

Debbie Manhart

For each sandwich:1 slice of French Toast2 – 3 slices Canadian Bacon, cooked2 – 3 slices of Grilled Tomatoes¼ to ½ C Cheese Sauce (see recipebelow)

2 slices Bacon

Build your sandwiches on a tray or in apan like this — layer French toast,Canadian bacon, tomatoes, and topwith cheese sauce. Put them in theoven until hot, place the bacon on topand turn your oven to broil. Once thesauce has bubbled and reduced a littlebit, remove from the oven and serve.

Cheese Sauce:1 T Butter1 T Flour¾ C Milk (room temperature)¼ t Salt¼ t Pepper¼ t Granulated GarlicPinch NutmegAbout 2 C Cheese (Swiss andmozzarella work well)

Melt butter and stir in flour until com-bined. Slowly incorporate milk. Addseasonings. When simmering slowlyadd cheese and stir until melted.

Good any time of the year, but especiallyin the cold winter with pals. Served with anice salad or other light side, it will fill youup and warm you from the inside.

Tuna Noodle Casserole(adapted from The Fanny FarmerCookbook)

Lisa Anderson, MerchandisingManager

4 C Pasta (1/2 lb dry) (I like fusilli orsome other fun shape)

2 cans Tuna2 C Broccoli, steamed or sautéedMushrooms (or any veggie comboyou like)

4 C White Sauce (see below)2 C Bread Crumbs

White Sauce (makes about 4 cups)½ C Butter½ C Flour4 C Milk, warmedSalt and Pepper2 C Cheddar, gratedDouble pinch of Cayenne at end(optional — well, everything is reallyoptional)

Melt butter in sauce pan. Slowly addflour stirring constantly until it bubblesand thickens. Add milk, stirring con-stantly over medium low heat, add saltand pepper. Lower heat after it comesto a boil, cook and stir 2–3 minutesmore. Add salt, pepper, cheese, andcayenne. Mix in until smooth, removefrom heat.

Bread Crumbs½ C Butter2 C Bread Crumbs (3–4 pieces of bread,hand crumbed but a food processormakes it super easy)

Melt butter in skillet, add breadcrumbs, toss and brown.

Mix pasta, tuna, vegetable(s), andwhite sauce together. Pour into 3 qtcasserole dish (I use two smaller dish-es with nice lids for storing leftovers I’llgive to coworkers). Top with breadcrumbs. Bake at 350º F for about 25minutes. Serves 8 or so.

Crust:Use your favorite one crust pie recipe,or buy frozen.

Filling:2 Eggs2 T Milk1 C Sugar3 T Flour1 ½ t Nutmeg3 C Rhubarb, diced

Beat eggs slightly; add milk.

Mix together sugar, flour, and nutmeg;add to egg and milk. Mix in rhubarb.Pour into crust.

For topping:¼ C Brown Sugar½ C Flour¼ C Buttery Spread

Cut margarine into brown sugar andflour until coarsely crumbled. Spreadon pie. Bake at 375º for 50–60 minutes.


our partners in crimeEditor’s Note: Each year, we havefeatured a few recipes from a non-profitagency that we have partnered with forsome event. As I was thinking aboutneeding more recipes, Brett Amundson,the new Public Program Coordinator atHartley Nature Center mentioned thattheir staff was having a potluck recipetaste-test and he would send me thewinners. Here they are. Thank you,Hartley!

Thai Sauce a la LindblomBrett Amundson, Public Program

Coordinator, Hartley NatureCenter

12 oz Coconut Milk1/2 C Peanut Butter1 t Tumeric1 t Curry Powder2 T Chili Flakes1 T Hot Chili Oil1 T Sesame Oil1/3 C Brown Sugar1/2 t Coriander (or 1 T fresh Cilantro)1/2 C Peanuts, choppedPasta (linguine is best) or Rice

Stir together in sauce pan to mild boilbeing careful not to scorch. Add freshpepper strips, onions, etc. to taste.Pour over pasta or rice.

Tanzanian PilauChris Brenberg, After School

Program Coordinator,Hartley Nature Center

½ t Cumin Seeds (or Ground Cumin)½ t Whole Black Peppercorns1 t Whole Cloves (or ½ t GroundCloves)

One Cinnamon Stick (or ½ t GroundCinnamon)

A few Cardamom Pods (or ½ t GroundCardamom)

Oil for sautéeing3 cloves Garlic, minced1 T fresh Ginger, peeled and minced3 C Rice2 med Onions, diced1 lb Chicken (or Beef or Beans), cutinto bite-sized pieces

2 Tomatoes, diced (or one large canDiced Tomatoes)

2–3 small Potatoes, peeled andquartered

Salt to taste

Combine cumin, peppercorns, cloves,cinnamon, and cardamom in a bowlwith 1½ cups of hot water. Stir and setaside to steep.

Wash the rice, drain, and set aside.

In a large pot, heat oil over mediumheat. Add onions and sauté untiltranslucent. Add garlic and ginger andcontinue cooking for 1–2 minutes untilfragrant.

Add chicken to the pot and cook overhigh heat until browned on the outside.Reduce heat to low and simmer for afew more minutes.

Remove chicken and onions from potand set aside.

Add the rice to the pot and stir thor-oughly to coat with the residual oil.

After 2–3 minutes, add the spices andwater. When it begins to simmer, addtomatoes and potatoes. Simmer for tenminutes, and then return the onionsand chicken to the pot. Add salt totaste.

Cover and simmer for 20–30 additionalminutes, stirring occasionally untilpotatoes are tender and rice is cooked.If the bottom of the pot becomes dryand the rice is still too chewy, addwater a little bit at a time until done.

Spirit of theNorthwoods ChiliNeil Roberts,

Outreach Coordinator,Hartley Nature Center

1 T Oil2 lbs Lean Ground Beef2 med Onions, diced2 Bell Peppers, diced1½ C Shiitake Mushrooms, chopped6 cloves Garlic2 15 oz cans Kidney Beans2 28 oz cans Crushed Tomatoes¼ C Chili Powder1 T Cumin1 T Thyme1 t Coriander

Editor’s Note: Each year, your co-opparticipates in the United Way Chili Cook-Off. Each year, Justin Hemming our DeliKitchen Manager comes up with a newrecipe and each year we get asked for thatrecipe. Well, you asked and here is thisyear’s mild chili. A little math may benecessary to make a family sized portion,but we all play with our recipes to getthem just right for our families anyway,right?

Dork Squad Chili from theUnited Way Chili Cook-off2010Justin Hemming, Deli Kitchen

Manager

8 qt Onion, chopped6 qt Green Peppers, chopped5 lbs Portabella Mushrooms, chopped6 qt Zucchini, chopped26 25 oz cans Black Beans14 25 oz can Pintos Beans266 oz Kidney Beans432 oz canned diced tomatoes2 #10 cans tomato sauce10# vegetarian Sausage2 lbs Butter2 bunches Celery, chopped2 ¼ jars Vegetable Base3 qts Water1 qt Carrot Juice2 C Brown Sugar, do not pack cups1 C Corn Meal1 bar Unsweetened Chocolate1 bottle vegetarian WorcestershireSauce

2 T Sea Salt2 T Pepper2 C Chili Powder½ C Ancho Powder½ C Cumin½ C Oregano¼ C Coriander2 sm cans Green Chiles2 Black Spanish Radishes, mincedCanola oil to fry sausage2 cans chipotles¼ C Red Wine Vinegar

Saute onion, celery and peppers in thebutter until onions are translucent. Addmushrooms, zucchini and all of thespices and saute for about 1–3 minutes,taking care to not burn the spices. Putthis mixture in a very large pot with allother ingredients, bring to a light boil,stirring occasionally. Lower to a simmer

for at least onehour. Tastes best ifit sits a day beforereheating.

Makes 20 gals.

1 t Black Pepper, crushed1 t Paprika½ t CayennePinch of salt

Add oil to pan plus all vegetables andseasonings — cook about 10 min. oruntil onions are translucent. Add 1 lbof meat and brown. Add other 1 lb ofmeat and brown. Add beans and toma-toes. Simmer covered for about 1 hour.Simmer uncovered for about 1 hour.Serve with your favorite fixin’s .

Editor’s Note: This past year, I washonored to be a judge at the Rhubarb Festrecipe contest. The second place winner isa long-time Co-op Owner and she isgraciously allowing us to print her unusualand delicious recipe here.

Roasted RhubarbSource: Simply in Season

by Mary Beth Lind andCathleen Hockman-Wert,adapted by Jeanne Tonkin,WFC Owner

4 C Rhubarb, chopped½ C Sugar¼ C Orange or Lemon juice (I useorange juice)

2 T Candied Ginger or Fresh GingerRoot, minced (I prefer the candiedginger)

1 t Orange or Lemon peel, grated (I useorange peel)

Combine in a baking pan. Spread even-ly and bake at 450 F. until rhubarb issoft but retains its shape, about 25minutes. Stir, cool slightly, and servewith ice cream or yogurt.

Note: I serve it over 8 oz. mascarponecheese combined with 1–2 t Honey andspread on crackers, which I discoveredat the Italian Village on Central Ave.

Your P&E Dork Squad, Shannon, Kris & Jill


Ever try to make tofu, but, well, you don’tlike it? Too mushy? No flavor? Try avariation of this breading, and you’ll likelybe surprised at the taste and texture.

Basic Tofu BreadingLisa Anderson, Merchandising

Manager

1 lb Tofu (use firm or extra firm; theSoy Deli is my favorite)

I have never measured the actualamounts for the breading, but here’s agood guess; adjust, add, and subtractto taste:½–1 C Flour¼ C Nutritional Yeast Flakes1 T Garlic Granules½ t Onion GranulesSaltPepper

Add herbs for fun in your own combi-nation: dill, sage, chili powder,oregano, basil, savory, thyme, fennel,paprika, etc.

Cut tofu into cubes (¾ inch or so) andcoat in breading. Fry in oil until tofuturns golden brown.

Add tofu towards the end of yourfavorite dish (stir fry, etc.) to maintaintexture.

Oven Poached Lake TroutTim Malkovich, Produce Assistant

1-1/2 lb Lake Trout Fillets, cut into 4serving sized pieces

1 to 2 C Sweet Cooking Sakejuice from one large Lemon1 t Salt or to taste

1 bunch Green Onions, finely slicedacross

3 T Salt Free Butter1/4 to 1/2 t ground Cayenne, or to taste(optional)

Heat oven to 400. Make “trays”usingaluminum foil that closely conform toshape of filets, by folding over heavyduty foil and turning up corners. Takecare not to get holes in the foil trays,because they will hold the cooking liq-uid. Place in baking pan & place filletsin trays.

Combine salt, 1 C sake & lemon juice.Pour over fillets, enough to barelycover. Add extra sake if needed. Placepat of butter on each piece of fish. Topwith sliced onions. Bake for 20–30 min-utes, or until fish is flaky.

Serve immediately on top of steamedrice (I like sushi rice) and pour cookingliquid over rice & fish. Serves 4.

Miso Soup With Kale& TofuTim Malkovich, Produce Assistant

1 pkg Extra Firm Tofu, cubed1 bunch Red Russian or Lacinato Kale,cut cross-wise into thin strips andwith tough bottom part of stemdiscarded

1 bundle Soba Noodles, cookedaccording to package directions

2 T Tamari, or to taste4 T Shao Hsing (chinese cooking wine)or Cooking Sherry

2 T Brown MisoToasted Sesame Oil to garnish

Veggie stock for soup:1 large Yellow Onion, rough chop2 large Carrots, rough chop6 cloves garlic, crushed6 good size Ginger Slices2 T Vegetable Oil

Heat oil in large stock pot with a heavybottom. Add carrots, onions and garlicand caramelize with oil in over mediumheat, stirring very often. When veggiesare browned & tender, cover with about3 quarts of water & simmer very gentlyfor 3 hours. Discard vegetable pieces.Add soy sauce & cooking wine to 8cups stock and bring to a very gentlesimmer. Add tofu cubes & kale & cookat very gentle simmer until kale is crisptender, about 10–15 minutes. Stir occa-sionally, gently so as not to break uptofu. Thin miso paste with a smallamount of broth before stirring it intosoup. Also add noodles at this time &simmer 5 more minutes. Drizzle withsmall amount of toasted sesame oil &serve immediately. Serves four as anappetizer.

Baby Bok Choy & EggsTim Malkovich, Produce Assistant

Cut off bottom of a medium size bunchof baby bok choy to separate pieces &rinse. Bring 2 quarts of water to arapid boil & start heating fry pan withsome butter to fry 2 eggs. Toss bokchoy in water and start to fry the eggsat the same time. Cook bok choy at arapid boil until crisp-tender, 1–2 min-utes. Remove from water with tongsand shake off excess. Place in warmedbowl & drizzle with fish sauce ortamari & toasted peanut oil, small

amount of each, to taste. Serve overeasy fried eggs on top of cooked bokchoy & season with fresh ground blackpepper & sea salt to taste. Serves 1.

I came up with this one by accident whenI overcooked some baked potatoes.

Fried, Baked PotatoesTim Malkovich, Produce Assistant

Scrub medium to small potatoes. Anytype will work, but I like all red or allblue varieties. Bake at 400 until cookedthrough & skin starts to separateslightly from potato (as though youwere trying to overcook a baked pota-to). Allow to cool & then slice cross-wise into bite-sized pieces. Deep fryuntil light golden color. Skin should becrispy and surface of potato shouldhave a texture almost like breading.Drain on paper towels and serve imme-diately as an appetizer, topped with afew drops each of fish sauce andtamari and a small dollop of Nancy’sbrand sour cream. Siracha sauce alsotastes great with these.

Thoughhe likes tocook from

scratch,even Tim

uses aquick

meal ideaonce anda while.

patronage rebate primer

new products


Patronage rebates are the cooper-ative way to equitably return aportion of profit (if any) to our

Owners. Patronage rebates are basedon how much you purchased duringthe rebate period, not on how muchyou invested. Your ownership and con-tinuing support made it possible forWFC to achieve the membership, salesand operating goals that resulted in asignificant profit during Fiscal Year2010 (July 1, 2009 – June 30, 2010).Following review of the audited finan-cial reports for that period and of plansfor the future, the Board of Directorsauthorized a patronage rebate in theamount of $365,731 to be allocated25% as cash and 75% as retained equi-ty for eligible Owners who made pur-chases in that fiscal year.

retained equityRetained equity (75% of the 2010patronage rebate) of each Owner isheld by WFC until such time as theBoard authorizes payment of all of theretained equity from one or more years.Retained equity represents additionalinvestment in WFC. Retained equity is:

The Third Cooperative Principle:Member Economic Participation

Members contribute equitably to and democratically control the capital of thecooperative. The economic benefits of a cooperative operation are returned to the

members, reinvested in the co-op or used to provide member services.

• Not interest bearing

• Not distributed on demand

• Cannot be allocated to reduce anOwner’s required equity investmentand

• Cannot be allocated to reduce theamount of an Owner’s IOU.

If you decide to terminate your mem-bership, please keep WFC advised ofyour current address so you can receiveyour retained equity in the event of anallocation after your termination. Seechart of Cash Rebate Evolution (Fig. 1).

patronage rebate calculationWFC calculates the percentage of therebate available for each eligible Ownerin direct proportion to his/her net(after any discounts) purchases. Thesame rebate percentage is used to cal-culate each eligible Owner’s rebate.The more goods you purchase at WFC,the more you benefit if a patronagerebate is allocated by the Board. SeeCash Rebate Examples (Fig. 2)

eligible ownersTo be eligible for a 2010 patronagerebate, an Owner “in good standing”

Cash Rebate Evolution (Fig. 1)2003 2009 2010

Net income before taxes & rebate $226,900 $258,506 $516,209

Purchases by Owners as apercentage of sales 55.36% 65.97% 65.40%

Cash rebate allocated by Board $25,122 $41,561 $91,433(20%) (20%) (25%)

Number of eligible Owners 1,400 4,700 5,360

Cash Rebate Examples (Fig. 2)2003 2009 2010

Net purchase $100/month ($1,200/year) $16.80 $7.87 $16.14

Net purchase $100/week($5,200/year) $72.80 $34.11 $69.94

(current on equity and/or IOU pay-ments and current contact informationon file) must have shopped betweenJuly 1, 2009, and June 30, 2010.Pursuant to WFC’s Bylaws, checks willbe sent to Owners who purchasedenough products to earn at least $5 asa cash rebate. Cash rebates under $5will be allocated to the capital reservefund, however, the retained equity ofeach of those Owners will be allocatedin the same manner as the retainedequity of Owners receiving a cashrebate.

Cash rebates not distributed will notincrease the rebate of any otherOwners. Eligible Owners whose cashrebate did not equal at least $5 willreceive a coupon for 5% off a purchaseby December 31, 2010. Rebate checksand coupons for those not receiving a

• Dream Chocolate Gluten & DairyFree– Chocolate Chips– Chocolate Bars, 3 New Flavors!

• Olympic Granola Bars– All Natural & Locally Made, 7Varieties!

• Raw Revolution Super GreenBars*– Apple Cinnamon– Banana

• Oregon Chai– Original Chai Latte MixCanister

• Bhuja’s Snacks– Seasoned Crunchy Peas– Seasoned Peanuts

• Stacy’s Pita Chips– Original 1.5 oz– Parmesan Garlic 1.5 oz

• Lambright’s*– Locally Made Sorghum Syrup

• Bar-Bell Bee Ranch– Raw Honey, 1# & 5#– Buckwheat Honey– Dandelion Honey

• Crapola! Granola– Cranberry Orange Granola 2 lb

• Simply Organic*– Gluten Free Banana Bread Mix– Gluten Free Carrot Cake Mix

FROZEN• Blue Horizon– Fish and Chip Bites

• Udi’s Gluten Free Foods– Bagels– Lemon Streusel Muffins

BULK• Molasses*, **

• Bob’s Red Mill– Gluten-free Flour

COOL• Unpeeled Kombucha– Limeade– Ginger Brew– Mango Passionfruit

• Brown Cow– Maple Yogurt 6 oz

• Nancy’s Kefir*– Blueberry– Strawberry– Raspberry– Plain– Peach

• Kombucha Wonder Drink– Original– Pear

• Zico Coconut Water– Original, Berry, & Citrus

GROCERY• Field Day– Bath Tissue 12-packs

• Farfalle (Bowtie) Pasta*– Pasta Sauce, 4 New Flavors*

• Kame– Oyster Sauce

• Spectrum*– Coconut Oil Spray

• Mom’s Best Cereal– Raisin Bran

• Henry & Lisa’s– Battered Salmon Fillets

• Prairie Kitchen Scones– Blueberry– Cinnamon– Cranberry Lemon– Mandarin Chocolate

• Rudi’s Gluten-free Breads– Multi-grain– White

• Tofurky– Vegan Sausage Pizza– Vegan Pepperoni Pizza

HBC• Abracadabra Kid’s Bubble Baths– Unicorn Lavender Lotus– Gorilla Jungle Banana– Dragon Berry

• Burt’s Bees– Acai Lip Balm– Mango Lip Balm

• EO– Everyday Detangler*– Be Well Bubble Bath– Nighty Nite Bubble Bath– Time Out Bubble Bath

• Aubrey– NuStyle Organic Hairspray*

• Badger Balms– Yoga Meditation Balm*– Stress Soother*– Cheerful Mind Balm*

• Tom’s of Maine– Woodspice Stick Deodorant– Sensitive Bar Soap– Relaxing Bar Soap– Deodorant Bar Soap

• Aura Cacia Kid’s– Shampoo– Body Wash– Bubble Bath

• Natural Dentist– Stim U Dent Plaque Removers

• Radius– Toothbrushes– Cranberry Floss

• South of France– Lavender Liquid Soap– Green Tea Liquid Soap– Orange Blossom Liquid Soap

• Clean Well– Foam Sanitizer– Spray Sanitizer– Sanitizing Wipes 10 pack

• Weleda– Arnica Oil, 3.4oz

• Simplers– Calendula Oil*

• New Chapter– Tumeric Force– Bone Strength Take Care

• Enzymedica– Digest Basic

• Naturade– Weight Gain Protein Mix

• Natural Factors– Tumeric~Bromelain

• Child Life– Liquid Multivitamin– Liquid Calcium Magnesium– Butterscotch EFA blend

• Quantum– Cold & Flu– Thera Zinc spray withEchinacea & Elderberry

– Elderberry Syrup

• Zand– Insure Herbal Lozenges

• Bach– Rescue Gum

* Contains Organic ingredients**Fair Trade

cash rebate will be mailed by the end ofNovember 2010. Watch for yourREBATE envelope!

tax consequencesPatronage rebates are not taxableincome for Owners as they are derivedfrom the purchase of goods that aregenerally for personal use. Althoughallocating a patronage rebate reducesWFC’s tax liability, rebate checks notcashed will add to WFC’s tax liability in2011. As an incentive to promptly cashrebate checks, WFC is offering a 5%discount if you apply your rebate checktoward a purchase before January 1,2011.

Please cash your rebate checkpromptly.

Savor the Season

gluten-free cookies for everyonesugar, and vanilla. Add the egg replacermixture to this wet mixture, and com-bine thoroughly. If you decide to makethe cookies using real eggs, then addthe three eggs at this time (rememberthat using real eggs would take theplace of the egg replacer and the 6tablespoons water).

In a separate bowl, combine the flours(2 ¼ cups total), baking soda, and salt.Add this dry mixture gradually into thewet mixture until a dough begins toform. When it is just combined, stir inthe chocolate chips. The dough will besticky.

Drop by tablespoonful onto the cookiesheets, about a dozen to a sheet. Bakeeach sheet one at a time on the toprack of the oven for 8–10 minutes, oruntil golden brown. Let stand for a fewminutes until the cookies set, thenremove to wire racks to cool completely.

Makes about 30 cookies.


— Shannon Szymkowiak, Promotions & Education Manager

Acouple of days beforeHalloween, I saw a Christmasad on TV. My initial responsewas disgust but it was fol-

lowed quickly by panic. My job at theco-op is Promotions and Education.That means my department is incharge of all events, demos/sampling,health fairs, store tours, presenta-tions, donations, sponsorships, adver-tising, store signage, special promo-tions, public classes, staff classes, anda whole mess of other stuff having todo with the public view of the co-op.September and October are tradition-ally very busy months for our depart-ment, with many event and presenta-tion requests for the fall having beenon our calendars as early as the previ-ous May.

This year is the co-op’s 40thAnniversary. Since October was Co-opMonth, Non-GMO Month and OwnerAppreciation Month, it seemed a nat-ural fit to concentrate our celebrationin October. It was chaos. Between theAnnual Meeting, Annual HalloweenParty and several health fairs, presen-tations and store tours, we estimatethat our outreach (not counting con-tact via our Facebook page, website orin-store demos) touched roughly1,400 people in the Twin Ports area.That’s a lot of chatter about your co-op and it sure makes time fly.

The point is that although we have adozen irons in the fire at any giventime, we are usually already living twomonths in the future. We are planningand scheduling for December, Januaryand February (August and next Octoberas well). Our calendars already havehalf dozen things scheduled for 2011.In other words, that Christmas ad I sawwas hitting just a little too close tohome.

My family does exchange gifts for theholidays, and this year gifts will comefrom my hands, heart and bees. This isthe first year that we have been able toextract honey from our hives. LuckySummer Honey extracted just over 10gallons, which, along with some applebutter and pickled mushrooms, shouldfill a few boxes with tasty treats. It’snice to have that out of the way, butagain, that reminder just beforeHalloween forced me to realize that allof the hats and scarves and slippers Ithought I had so much time to knit upback in August are now in serious jeop-ardy of not being done in time. Thenieces and nephews (ten in all) onlyhave six total ears covered at this writ-ing.

But… even with all of the madness andchaos and upcoming holiday frenzy, Iam enjoying this fall. The weather hasbeen beautiful and Thanksgiving — my

favorite holiday of the year — is justaround the corner. This year, I am for-tunate to have three dinners to attend.At one of them, I am the “DessertLady” since I make everyone’s favorite.The second dinner is a new traditionand I’m not entirely sure what my placewill be, food-wise. I’m just glad it is onFriday so I have a chance to digest thefirst meal. The third, a potluck withfriends, will be the most relaxing.

Embracing this season means accept-ing (and rejecting) some craziness. It’sgetting in the raft and riding the wavesinstead of fighting the current with onetiny paddle. It’s sitting in the comfortof old traditions and enjoying theexcitement of the new. It’s turning offthe phone for an afternoon, and withdogs at the feet, being fully aware andengaged in the creation of somethingfrom your hands and your heart to giveto someone you love. Savor theseason!Many years ago, when I made my pre-Thanksgiving calls to all of the familyasking what they wanted me to bring fordessert, my nephew Sam said “Oreo Pie”.When I asked him what that meant, hesaid, “I don’t know, just a pie with Oreosin it.” So, with Country Choice NaturalsChocolate Sandwich Cremes at hand, Igot to work. Now Sam and I fight for thelast piece.

of honey, knitting &ice cream pie

Sam’s Chocolate Cookie Pie2 pkgs Country Choice NaturalsChocolate Sandwich Cremes

½ gallon Vanilla Ice Cream1 14.5 oz can Evaporated Milk2 C Evaporated Cane Juice4 oz Unsweetened Chocolate¼ C Butter1 t Vanilla½ t Salt

1) Make Sauce: Heat milk and sugar torolling boil, stirring constantly. Boil andstir 1 min. Add chocolate, stirring untilmelted. Beat over heat until smoothand creamy. Remove from heat, blendin butter, vanilla and salt.

2) While sauce cools, put 1 pkg ofcookies in the food processor andprocess to crumbs. Press into a deepdish pie plate. At this point, the sauceand crust can be refrigerated for up toa week.

3) At least three hours before eatingthe pie, take ice cream out of the freez-er and soften for about 10 – 15 min-utes. While it is softening, crumble ½package of cookies into large chunks.When the ice cream is soft but notmelted, mix in the large cookie chunksand spread half of this mixture into thebottom of the pie pan. Cover this layerwith a layer of chocolate sauce (do notuse all of it). Fill the pie pan with theremaining ice cream mixture. Drizzlethe remaining chocolate sauce on topand return the whole thing to the freez-er until serving. You may use some ofthe remaining ½ package of cookies asdecoration if you like, or save them fora treat when the pie is gone.

Gluten-free/VeganChocolate Chip CookiesOriginal recipe by Colleen Patrick-

Goudreau, modified by CeliaTurner and Ellen Turner,Merch Clerk

4 ½ t Ener-G Egg Replacer (or,alternatively, 3 eggs)

6 T Water1 C Non-dairy “butter” (or, alternatively,real butter), softened

3/4 C sugar3/4 C firmly packed Light or DarkBrown Sugar

2 t Vanilla Extract3/4 C Quinoa Flour3/4 C White Rice Flour3/8 C Tapioca Flour3/8 C Almond Flour1 t Baking Soda1 t Salt1 to 2 C Non-dairy SemisweetChocolate Chips

Preheat the oven to 375 degreesFahrenheit (190 degrees Celsius).Lightly grease two cookie sheets or linethem with parchment paper.

Using a food processor, blender, orelectric mixer, whip the egg replacerand water together until thick andcreamy. (It may take a minute or twolonger with an electric mixer, but itworks just fine).

In a large bowl, cream together the“butter”, granulated sugar, brown

WFC-U Winter Class ListingsJanuary – March 2011


JanuaryWarm Up With WinterSoupsInstructor: Anni Friesen

Wednesday, January 12,6:00 – 8:00 pm

Everyone knows that nothing warmsyou faster than a big bowl of steamingsoup on a cold winter day. In this class,you will learn about the foundation ofsoup-making, easy tricks to bring yoursoups from boring to beautiful, andgeneral cooking tips to make movingaround the kitchen effortless. We willbe making Rustic Farmhouse ChickenChowder, Roasted Garlic and ButternutSquash Soup, Tuscan Bean Soup, andClassic Broccoli Cheese Soup. Comehungry!

Bread Making 101Instructor: Kathleen Busche

Saturday, January 22,9:00 am – 12:00 pm

This hands-on bread class is for peoplewho have never baked bread or havebaked bread with less than greatresults. During this three hour class,participants will learn the fundamentalsof successful bread baking from thefool-proof use of yeast to the rising,shaping & baking of bread. Three dif-ferent kinds of bread will be preparedusing one dough: sandwich loaf, cinna-mon rolls, and a wild rice, dill and gar-lic braid. All participants will leave withat least one loaf of fresh bread. Classsize is limited to 8 participants, so earlyregistration is encouraged.

More Meals For TwoInstructor: Mary B. Newcomb

Wednesday, January 26,6:00 – 8:00 pm

This participatory class will featuredishes that can be prepared easily andenjoyed by one or two people. Therecipes will include beans and legumesprepared by different cultures aroundthe globe. In this class we will focus onheart-healthy chickpeas, red lentils andwhite beans. Class size is limited to 12participants.

FebruarySouthern CookingInstructor: Meg Rubesch

Thursday, February 3,6:00 – 8:00 pmCold weather can have even the hardi-est Northerner thinking about a tasteof sunshine. In Southern Cooking,transport yourself to the Deep South totaste some tried and true southerncomfort recipes. Learn where southerncooking got its roots and some of thenecessities of southern hospitalitywhile you sip on a virgin mint julep.Participate in cooking and baking realsouthern fare including peach cobblerand the best cheesy grits north of theMason-Dixon Line. Ya’ll better comenow, y’hear?

The Mediterranean DietInstructors: Shannon Szymkowiak &Adam Sundberg

Tuesday, February 8,6:00 – 8:00 pmIn the first half of this popular class,Dr. Sundberg will go over the tenets ofthe Mediterranean Diet and explainwhy this is one of the healthiest diets inthe world. Shannon Szymkowiak willspend the second half of the classshowing you how to prepare someexciting dishes that follow the diet’srules.

Tastes of IndiaInstructor: Koresh Lakhan

Wednesday, February 16,6:00 – 8:00 pmFormer restaurateur Koresh Lakhan willguide class participants through someof his favorite, easy-to-make Indiandishes. He’ll feature such classics asBasmati Rice, Dal (split pea soup),Navraton Korma (mixed vegetables inlight cream sauce), Curried Chicken,Naan (flat bread), Chai, and more. Thisclass sells out every time it is offered,so early registration is encouraged.

Something For The KidsInstructor: Faith King

Saturday, February 19,10:00 am – 12:00 pmFinally, the chance to play with yourfood! This class will teach kids how toput together fast, fun and healthysnacks for after school, weekends andsnow days. Kids will learn how to maketrail-mix from delicious and nutritiousbulk items and they will stick together“Balls of Energy” which are great forhiking, sledding or pre-game snacks.Come ready to snack!

Gluten-free and VeganDessertsInstructor: Ellen Turner

Thursday, February 24,6:00 – 8:00 pmCome to class with Ellen and embracethe challenge of creating deliciousdesserts with animal-free and gluten-free ingredients. Whether you have cho-sen to eliminate all animal productsand/or gluten from your diet and havefound that you miss eating scrump-tious baked creations, or if you simplywant to try making alternative bakedgoods for you or for someone youknow, this class could be your first stepon the path to sweet enlightenment! Avariety of delightful recipes will beexplored, prepared, and tasted, andthey will all be made with animal-freeand gluten-free ingredients. So cometake an unforgettable journey throughthe world of vegan and gluten-free bak-ing. And yes, there will beCHOCOLATE!

MarchKitchen ImprovInstructor: Kathy Pierce

Thursday, March 3,6:00 – 8:00 pm

Life is full and time is precious, so howcan we make good healthy meals forour families on the fly? Come join‘Kitchen Improv’ with Kathy for somegreat ideas and loads of participation.You’ll learn how to turn leftovers andevery day staple ingredients into deli-cious meals. Discover what ingredientswe should always have on hand forsimple dishes without following specif-ic recipes. It’s the fun, economical, andhealthy way to cook!

“Cold Spot” CookingInstructor: Jodie Cope

Tuesday March 8,6:00 – 8:00 pm

Learn the why and how of the world’sdisease “cold spots”. Cold spots areplaces where certain diseases such asHeart Disease and Depression arepractically non-existent. Join us inlearning how to prepare foods fromthese areas, improve your health, andsave money at the same time. Ourfoods will be focused on grains andbeans from the bulk bins along withchoice produce of the season. Comehungry!

Fermenting Your Foods –Sauerkraut and Kim ChiInstructor: Jennifer and Andrew Sauter-Sargent

Saturday March 26,9:00 – 11:00 am

Join us with Spirit Creek Farm ownersJennifer and Andrew as we learn someof the basics of fermenting. In thisclass we will have the opportunity totaste Spirit Creek Farm products as wellas make individual containers ofSauerkraut or Kim Chi to bring home.

Wagner Zaun Architecture

www.wagnerzaun.com 218 733-0690

Residential and community based architecture that is unique, energy efficient and conservation minded


Meg RubeschFamily ties to the south initially sparkedMeg’s interest in southern-stylerecipes, and while living in the Southshe did just that. Meg’s adventures inthe South have ranged from searchingfor the best spicy gumbo in NewOrleans to the perfect key lime pie inSouthern Florida. Meg’s interest incooking and eating well are also impor-tant for fueling her and her husband’sendurance ultra-marathoning.

Jennifer and Andrew Sauter-SargentAs the owners of Spirit Creek Farm,Andrew and Jennifer have a deep com-mitment to the local economy andenvironment. They live in an off-the-grid solar panel farm, and in 2007 theybuilt a certified kitchen so that theycould share some of their lacto-fer-mented foods. They currently sell Kim-Chi and Sauerkraut to WFC.

Adam SundbergAdam is a chiropractor at DuluthChiropractic Clinic who regularly givespresentations on how to live a healthylife. In his practice he uses chiropractic,rehabilitation, soft tissue therapies andeducation to help his patients meettheir health needs. Adam is also a long-time resident of the North Shore ofLake Superior and loves all this areahas to offer.

Shannon SzymkowiakShannon Szymkowiak is a foodie, a gar-dener, a novice beekeeper and a proudmember of the local Slow FoodConvivium. She also happens to be theCo-op’s Promotions and EducationManager, with over 17 years experiencein the natural foods industry, 10 yearsin food service and a passion for creat-ing great food from scratch.

Ellen TurnerEllen is an avid baker, especially of allthings chocolate. Her love of bakingstarted early in life in the familykitchen, where she helped her parentsbake by being the official sampler. Shecontinued baking all through highschool, at which point she began toexplore the challenge of vegan andgluten-free baking due to the dietarychoices and restrictions of friends andfamily. Now she can’t stop experiment-ing with alternative baking and hopesto someday open Duluth’s first veganand gluten-free cupcake shop!

Class Instructions:1. Please be on time! Late arrivals are

disruptive to all participants. Theclassroom is open at least15 minutes before each class toallow you plenty of time.

2. Anyone arriving more than10 minutes late will not be allowedinto the class and will be countedas a no-show as a courtesy to theother attendees and instructor(s).

3. Upon arrival, please go to theCustomer Service Counter whereyou will be escorted to theclassroom. A staff member mustaccompany all class participantswhen they are not on the salesfloor.

If you have any questions, please con-tact Jill Holmen or Chris Rubesch at218-728-0884 or [email protected]

Registration:1. In person: Go to the CSC

(Customer Service Counter) and letthem know which class you’d like tosign up for. Cash, check, creditcard, and WFC gift cards areaccepted.

2. By phone: Please call218-728-0884. We do need paymentat the time of sign-up, so have yourcredit card ready.

3. On line: www.wholefoods.coop

Fees and Cancellations:1. Class prices are $25 ($20 for

Whole Foods Co-op Owners)unless otherwise noted.

2. You must register 48 hours inadvance in order for us to shopaccurately for the class. Space islimited, so we encourage you toregister early.

3. Classes and lectures must have aminimum of 6 students signed upin order to take place.

4. If there are less than 6 studentsregistered, each student will becalled by WFC and informed ofcancellation.

5. Refunds or class credits (to be usedwithin the next three months) willbe given in full if we cancel a classor if you cancel your registration48 hours in advance.

6. No refunds will be given forcancellations received after the48-hour deadline or for no-shows.

Happy Cooking!

Instructor Bios:Kathleen BuscheKathleen Busche is obsessed withbread baking. She has not bought aloaf of bread in over 2 years and bakesbread at least once every 2 weeks — allyear round. She specializes in artisanbreads using wild yeast, but the rootsof her bread baking skills started in hermother’s kitchen, where bread wasbaked once a week to feed a family of10. The basic recipe she uses in thisclass is the same recipe her motherused to teach her how to bake bread.In her free time, she is selling realestate, gardening or biking.

Jodie CopeJodie is a Licensed Acupuncturist andStudent of the Institute for IntegrativeNutrition. Jodie loves to share her pas-sion for food, cooking and health, andmost of all putting them all together.

Anni FriesenWith two parents who never shied awayfrom making a homemade meal, Annilearned early on about the importanceof staying away from overly processedfoods. While working in the co-opkitchen as a deli cook, she gained theknowledge and love of organic andlocal food preparation. As the P & ECoordinator, Anni learned many tipsand tricks from some of the area’s bestchefs and became eager to impartthose ideas to others on a very basiclevel.

Faith KingWith a degree in Early ChildhoodEducation from UMD, Faith is alwayslooking for new ways to spend timewith kids and be a part of their learn-ing. Her work with Head Start, afterschool programs and leading group artprojects along with her hobby of cook-ing and creating food that is tasty andpleasing to the eye gave her the idea toteach this class encouraging kids to eathealthy and enjoy doing it!

Koresh LakhanOriginal co-owner of the India PalaceRestaurant in Duluth, Koresh learned atan early age how to blend spices, selectground provisions, fish, meats, etc.,from his extended family with hismother and grandmother at the helm.In Duluth, he has been involved incooking for various fundraisers, Indianweddings and other festivals.

Mary B. NewcombMary B. Newcomb has been cookingfrom her garden for more than 35years. She frequently entertains andencourages young families in theirquest to learn how to eat simple foodsbeautifully and tastefully prepared.

Kathy PierceKathy leads an active lifestyle inHayward, WI. She is a full time sportscamp director, loves to run, ski, bike,and sew. Most weekends you’ll find herin the kitchen visiting with guests whohave ‘dropped in’ for a meal. This hashelped her develop innovation and cre-ativity in the kitchen. Kathy has recentlystarted a new venture: ‘Velvaerely’, aretreat home where she can try out herculinary creations for her guests!

PROGRESS ON ENDSIn the Policy Governance model, an ENDSStatement answers the question “What willbe/is different because this co-op exists?” TheENDS Statement approved by the WFC Boardof Directors on March 23, 2009:

In Duluth there is a thriving consumer-ownedcooperative that supports, invests and partnersto create a healthy community including, butnot limited to, a healthy regional food system.

In the July–September 2010 quarter, managementreported the following progress on ENDS to theBoard:

• $46 for mileage reimbursement for WFCemployees who chose to volunteer for localgrowers who supply produce to WFC.

• Continuation of staff time and technicalsupport to offer cross-dock opportunitieslinking WFC’s local growers with area foodco-ops.

• Continuation of donation to DuluthCommunity Garden Program of $0.10 foreach packet of organic garden seeds sold(762 packets sold).

• Management participation in communitymeetings and logistical support for the Safeand Walkable Hillside Committee, Hill Fest2010 and the Green JobsCommittee/Community Farm Proposal.

• $5,000 donation to the Duluth CommunityGarden Program in support of its mission tostrengthen the Duluth area community andfoster self-sufficiency by providing access forall to food production and preservationresources promoting sustainable gardeningpractices. (www.duluthcommunitygarden.org)

• $2,500 donation to Neighborhood HousingServices in support of its mission to createhealthy, economically viable and stableneighborhoods. (www.nhsduluth.org)

• $1,000 donation to Food for Change, adocumentary film about the history of thecooperative movement in the United Statesand the present role that food co-ops play inthe creation of regional food systems.(www.foodforchangemovie.com)

• Sponsorship for free-to-everyone showing ofIngredients, a food system documentary, at theZinema on August 15, 2010.

A


4Editor’s Note: The Eat Local Challengehad more people than ever sign up. In thelast Gazette, I offered up an opportunityfor our readers to enter a recipe contest.The recipes that follow were all deliciousentries, but winners did have to be chosen.You will see the winning entries marked assuch. Additionally, one of our entrants hasa blog and she shared part of it along withher recipes. Enjoy the trials andtribulations along with her deliciousrecipes.

From the blog of Renee and PeteWillemsen, WFC Owners:

Quite a few people have asked ifwe REALLY did eat local for theentire month. I’d say we did apretty amazing job! Weenjoyed some fantastic,fresh meals made fromingredients from our garden,the farmer’s market and ourco-op.

Reflecting back onthe experience, someof our initial chal-lenge areas were:

BreakfastIt’s hard to eat localeggs in front of yourthree-year-old whenshe can’t enjoy them.So we had to think ofalternatives. Skoogieprobably could haveeaten waffles allmonth. Store-boughtcereal was out of thequestion. But wefound oats and a hotcereal in the bulk section of WholeFoods that are from locally owned busi-nesses. We topped the hot cereal oroatmeal with local honey and berrieswe had picked at Shary’s Berries(http://www.localharvest.org/sharys-berries-M6232) & Lakewood Berry Farms(http://www.localharvest.org/lakewood-berry-farm-M6083) as well as milk from Dahl’sDairy (http://www.dahlssunrisedairy.com/).We even used the milk to make tastyGreek yogurt that we dolloped onhomemade granola. We also foundlocal sausage and bacon to add to ourpancake and waffle breakfasts. I’d haveto say that the breakfasts had a lotmore flavor than cereal that oftentastes like the cardboard box it comesin. In fact, so far we haven’t bought anymore of those boxes.

LunchPete and I ate a lot of leftovers or gar-den salads for our lunches. But we letthe kids have a little more free rangefor lunch. Initially, we made somehomemade tortillas for soy butterwraps with homemade strawberry jam.That was a one-time deal as it felt likeone extra step that we just didn’t needto add to our lives. They actually didn’teat macaroni and cheese during theentire month. While we haven’t eaten ityet, they both cheered when they sawthere was a sale on their favorite bunnypasta! We did make fresh bread a cou-ple of times and enjoyed salmon, sala-mi and other smoked treats fromNorthern Waters Smokehaus(http://www.northernwatersmokehaus.com/).Skoogie and O would run down to ourgarden and grab peas, beans, cherry

tomatoes and carrots to munch on.Generally we would buy one non-localfruit a week, but for the most partfound local options. All in all, I wouldsay The Eat Local challenge actually gotus out of a lunch rut, and we’ve beenable to introduce more variety(see lunch ideas —http://drupal.willemsenworks.com/node/44,http://drupal.willemsenworks.com/node/41,http://drupal.willemsenworks.com/node/38).

I also got better at utilizing dried beansbought in Whole Foods bulk section.Once I got in the habit of rememberingto soak the beans, I could make a

batch and store it in the refriger-ator for various meals. If weate out, we went to a locallyowned restaurant and mosttry to use local ingredients— with the exception of thecelebratory beginning of

school dinner at Hanabi. In

some situations, it did require a littlemore planning and preparing, but wehad some fabulous meals! Below isone of the dinners we were inspired tocreate. With the exception of a fewpantry items, the ingredients are localand the result is super FRESH fishtacos. Since kids love “little packages,”this meal is a great way to introducethem to fish. You can also have tortillachips as a side, allowing the kids to trythe pico de gallo with a safe and famil-iar chip before having it on a taco.

SUPERIOR Fish TacosWINNER BEST TASTING

Marinade for Fish:Zest from 1 Lime2 T Lime Juice1 T Olive Oil1 t Kosher SaltDash Pepper½ C Cilantro

Pulse the following in a food processorto make a paste. Set aside.

Place 3–4 fillets white fish (or otherlocal fish) and rub the marinade on thefish. Let set for 15 minutes while mak-ing the pico de gallo and slaw.

Pico de Gallo:1–2 Tomatoes, seeded and chopped(depending on size)

½ Onion, chopped4 T Cilantro, chopped1 Jalapeno, chopped (or more/less toyour taste)

juice of one Lime (or a little more toyour taste)

Kosher salt to tastePepper to taste

Slaw:Make a dressing consisting of:

1/3 C Olive Oil1/3 C Red Wine Vinegar¼ C Cilantropinch Kosher Saltpinch SugarCut the following into matchstick sizedpieces, pour dressing on and mixtogether.

½ Green or Purple Cabbage(or a little of both)

3–4 Carrots1 Apple

Corn Tortillas:You can follow the directions for corntortillas on the package of Maseca cornmasa flour, or try and find local corntortillas. To prevent corn tortillas fromsplitting, heat them over a gas flameon a stove. Or wrap the tortillas in adamp kitchen towel and microwave for1 minute.

Grill the fish fillets 1–2 minutes perside and then shred into bite sizepieces. Top the tacos with shreddedlocal white cheddar in addition to thepico de gallo and slaw. The slaw canalso be eaten as a side and the pico degallo goes great with tortilla chips orserved on other dishes.

Multigrain Banana MuffinsWINNER MOST LOCAL INGREDIENTS

Steve Rosen, WFC Owner

6 Bananas, mashed8 Eggs½ C Milk½ C Organic Wheat Germ¼ C Ground Flax Seed1 C Organic Oats1 C organic Buckwheat1 C organic Wheat Bran1 C organic Raisins½ C organic Oat Bran¼ C organic Walnuts, chopped¼ C organic Pecans, chopped½ C organic SunflowerSeeds, raw

¼ C organic Sesame Seeds1-1/2 T Baking Powder,1 t Sea SaltDark Chocolate or CarobChips (optional)

Organic DriedCherries(optional)

Blend first threeingredients together.Then add the rest ofthe ingredients. Ifneeded, add buck-wheat flour untilmixture is of theright consistency —like a very thick pan-cake batter.

Spoon intounbleached bakingcups in muffin tinand bake at 360degrees for about 20 minutes. Check at18 minutes — if it doesn’t spring backwhen you touch it with your finger,return pan to oven until it does. Forthose with gluten sensitivity, substitutemore buckwheat for the wheat germand wheat bran.

These are great with organic butter.My kids love them.

Perfectly Healthy BananaVanilla MuffinsWINNER MOST KID FRIENDLY

Pam Smith

2 Ripe Organic Bananas1 C Stonyfield Vanilla Yogurt1 t Vanilla2 Oganic Eggs2 C White Whole Wheat Flour(Bulk Dept)

1 C Turbinado Sugar1 t Baking Soda½ C Organic Walnuts, chopped(Bulk Dept)

Preheat oven to 350 degrees. Smashbananas with a fork, whisk in eggs,yogurt and vanilla until smooth. Stir inflour, sugar, baking soda and walnuts,mixing well. Divide among 12 muffintins that have been sprayed with no-stick spray. Bake 20 mins. Let cool10 mins before removing from tins byrunning a butter knife around them.Yields 12 muffins.

We use old starter bread for crumbs,which includes whole wheat flour, breadflour and cornmeal. Chop the old breadinto fine crumbs in a food processor. Wesometimes include leftover peanut butterand jelly sandwiches from thegrandchildren.

Joanne’s Cambridge BreadCustard PuddingJoanne Spears, WFC Owner

1½ C fine Bread Crumbs5 eggs1-1/4 C Milk or Soy Milk½ C Sugar¼ t Salt1 t Vanilla Extract½ t Nutmeg½ C Raisins (or any small dried fruit)½ C Walnuts, chopped

Spread the bread crumbs even-ly in the bottom of a greasedpie plate. Sprinkle the dryfruit over the breadcrumbs.Beat together the eggs, milk,sugar, salt, vanilla and nut-meg. Pour the wet ingredients

over the breadcrumbs and dry

fruit. Sprinkle chopped nuts on top.Bake at 340 degrees for 45 minutes.Serves 8. Serve with fruit sauce orplain. Serve on plates or as finger food.

locally grown, locally owned

Local farmer (and WFC Produce Assistant) Jahn Hibbs with themost beautiful display at the Fest.

Local isn’t just farming... Alotti Biscotti and Alakef Coffee are twolocal favorites at the co-op.

Winter 2010 Gazette

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Transcript of Winter 2010 Gazette