Co-op
Shopper
People’s Food Co-op
septem ber/ o cto ber 2014
fres h produce • grocer y • del i • bi s tro
La Cros se • Rochester • www. pfc .coop
ple’s Food Co-op
o
e
P Rochester
Member Picnic
Sept. 7!
Details page 18
Two Brothers Orchard
Westby, Wisconsin
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B ECOME
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CO - OP
member
Our Mission—(What we strive to accomplish in our work every day)
The mission of the People's Food Co-op is to build community, grow a loyal and thriving membership and be the
best fresh food market in the country.
membership benefits
• become a part owner of
the People’s Food Co-op!
• ask any cashier for an application and fill it out.
• 5% discount on your choice of one
shopping trip each month
• member-only specials
• pay for your membership. It’s $100 for the first (primary)
member plus $25 each for up to two additional members. You
may sign up for the installment plan and pay $25 per quarter
until you’re paid in full ($7 administrative fee applies).
• enjoy the benefits of membership!
• reduced rates for cooking
and gardening classes
student membership
• a vote on Co-op issues
(one vote per membership)
• eligibility to run for the Co-op board
• ability to request refund of your equity
investment if you discontinue
membership
• patronage rebates (in years the board
declares them) on the basis of Co-op
profitability and the amount of money
you’ve spent at the Co-op during the year
K NOW
it’s easy to join
The Co-op offers one-year memberships for only $10
to college and university students who show a valid student
ID! Join now and reap the benefits:
• one-year membership, September through August
• 5% discount on one shopping trip per month
• member-only specials
• reduced rates for cooking and gardening classes
• Students are not eligible to vote on Co-op issues, run
for Co-op board, receive patronage rebates, or have
membership fees refunded.
YOUR
board
Heidi Blanke vice president
Tessa Leung
Dan Litwiller president
Katherine Logan
Monica Lunde
Beth Moore secretary
Jocy Poehler treasurer
Ray Schmitz
Contact the board at board@pfc.coop
2
Cover photo: The Armbrusters, Matt, John, and Joe, of Two
Brothers Orchard
The Co-op Shopper is published by the
People’s Food Co-op of La Crosse and
Rochester, 315 Fifth Avenue South, La Crosse,
WI 54601 and 519 1st Avenue SW, Rochester,
MN 55902. The Co-op Shopper serves to
educate shoppers about food issues,
community activities and events, co-ops in
general, and membership in the PFC. The
views expressed are those of the writers and do
not necessarily represent those of the People’s
Food Co-op or its membership.
The Co-op Shopper is a nonprofit publication
printed on recycled paper. All articles and
pictures submitted for publication become
property of People’s Food Co-op. PFC
reserves the right to refuse publication of any
article for any reason.
contributors Lauri Hoff
Katherine Logan
Liz Haywood
Jen McCoy
Adam O’Connor
John Ivanko
Kevin Ducey
proofing
Sue Knopf, Graffolio
advertising Lauri Hoff, Kevin Ducey
editor/design Kevin Ducey
photography Lauri Hoff, Kevin Ducey
Local
partnerships
C ALLING ALL B UTCHERS, B AKERS
AND
A RTISANAL F OODMAKERS
or two delicious days, local farmers, food
entrepreneurs, and food artisans will converge on
Rochester, Minnesota, for the FEAST! Festival and
Tradeshow, held on November 2 and 3, 2014, in the Mayo
Civic Center. As the single largest showcase of local foods
from Iowa, Minnesota and Wisconsin, FEAST! is the
premiere place to share your food products with others, and
perhaps even land an account with a wholesaler or buyer
serving the region.
F
From apples to preserves, from locally-grown nuts to handdipped chocolates, the FEAST! event is attracting purveyors
that have honed their talents in growing and making
amazing foods. The Upper Midwest is rich with wonderful
food growers and makers who will showcase their goods at
this show. More than a hundred farmers, craft and specialty
food producers, wineries, and breweries will share the most
unique and delicious items found in the Upper Midwest
and vie for the “People’s Choice” and other awards. Sample
purveyors include Water Buffalo Taleggio cheese and
Scrumpy Gold Hard Cider.
“The FEAST! Festival and Tradeshow is a go-to destination
for the best farmstead and artisan products found in the
Upper Midwest,” notes Brett Olson, with Renewing the
Countryside, one of the organizers of the event. “The
producers’ exceptional craft and passion come through with
every bite.”
regional foods. These exhibiting food entrepreneurs and
farmers can meet customers and commercial buyers, plus
access a range of workshops that provide information on
topics critical to growing local foods businesses that include
product development, marketing, labeling, regulations,
distribution, and sales.
“Interest in local and regional foods is booming across the
country, and the Upper Midwest is leading this trend,” says
Tim Penny, CEO/President Southern Minnesota Initiative
Foundation. “Creating market opportunities for food
producers is crucial to growing more business success in
southern Minnesota.”
The two-day event starts off with the “Homegrown for
the Holidays” Festival, where over a hundred farmers, food
artisans, and specialty food producers will showcase their
products while chefs demonstrate holiday cooking and
educators present workshops. The festival will include a
children’s activity area, live music, and a local beer and
wine tasting event. The FEAST! Festival is followed the
next day by the business-to-business “Grow It! Make It!”
Tradeshow focused on connecting producers and their
products with buyers.
People’s Food Co-op is a proud sponsor of FEAST! To
attend, to exhibit or for more information visit www.localfeast.org.
—By John D. Ivanko
Unlike most autumn harvest festivals in the region, the
FEAST! Festival and Tradeshow showcases only local and
Annual Apple Pie Contest
Saturday • October 11 • judging starts at 11 a.m.
(details and times apply to contests at both stores)
• La Crosse 14th annual Apple Pie Contest!
• Rochester 4th annual Apple Pie Contest
Participate in the People’s Food Co-op Apple Pie Contest on
Saturday, October 11. Bake your own pie and drop it off
along with your recipe and a completed entry form at either
co-op between 9 and 11:00 a.m.
Judging will start at 11 a.m. A panel of judges will
rate the pies on appearance, crust, filling, recipe
creativity, and overall taste. Be bold, be
creative—take a risk! You will receive a $5 gift
certificate just for entering the contest. Each
participant may enter only one pie in the contest.
1st
Prize
$75 gift certificate
Please pick up your pie plate by 4:00 p.m. (unless it’s
disposable). Affix a tag with your name and phone number
to the bottom of the pan. An entry form is on the back
panel of this Shopper—extra entry forms are available at
the customer service desk.
The winning recipe will be published in the
Co-op Shopper, so be prepared to share your
super-secret family heirloom recipe with your
fellow co-op members.
2nd Prize
$50 gift certificate
3rd
Prize
$25 gift certificate
3
R OCHESTER
Manager’s report
y the time you finish reading
this newsletter you are going to
be furiously recording dates in
your calendar—there is so much going
on at PFC during the next few months,
we can hardly pack it all in! I am
especially excited to introduce you to
some of the events happening in
Rochester.
B
First, though, I want to give a big
THANK YOU to Theojary Crisantes,
Sr., and wife, Lourdes Tamayo, for
spending time with us last May, ahead
of World Fair Trade Day. The Crisantes family owns
Wholesum Harvest, which grows certified organic produce in
Mexico and the U.S., and is a certified Fair Trade company.
Check out the article about Wholesum Harvest on page 13 in
this issue to learn more about this company—you will
quickly see how every purchase can impact the lives of people
near and far.
Lizzy Haywood,
Rochester
store manager
As we approach the one-year anniversary of opening our
store here, we’ve had many opportunities to get to know
more people in our diverse and multi-faceted community.
We have strived to build a “hub” for the people here, and are
certainly serving as that place now— during Ramadan
people came late in the day to buy delicious dates with
which to break the day’s fast. During “Thursdays on First”
families visit the Co-op to get out of the sun and take a cool
breather away from the busy city. Kids come to the service
counter to become “Co-op Explorers”—enjoying an
organic banana and getting an introduction to the delicious
foods available at food co-ops.
Looking ahead, we will be connecting with people through
the Rochester Art Center’s STRETCH program, tastetesting local foods and teaching the story of our growers on
October 1st (see rochesterartcenter.org for details). Also, be
sure to watch www.pfc.coop for details about our in-store
Farmer Parties, where you’ll be able to talk with some of our
farmers and celebrate as we reveal the new artwork
(featuring that farmer) which will grace our store.
Another event to look forward to is the return of Happy
Hour! On Wednesdays from 4:00 until 7:00 we are serving
drinks from the Coffee & Tea Bar for half-price, and making
delicious snacks to satisfy while you shop. Other deals during
Happy Hour focus on helping you make a meal fast and
economically—let us help you get your dinner together!
As always, I welcome your suggestions and feedback. Please
contact me by calling the store or writing to
liz.haywood@pfc.coop.
Rochester Food Tours will be joining us at the Member
Gala/Community Picnic on September 7. Mike and
Brianna Elwood, founders of Rochester Food Tours, have
been introducing People’s Food Co-op to excited eaters all
summer long. Meet Mike and Brianna, learn more about
Rochester Food Tours, and enter to win a drawing for TWO
tickets on a tour this fall.
See you at the Member Gala on September 7!
—Lizzy
R OCHESTER
UPCOMING EXHIBITION :
C RIST DAHL
17 September 2014 –
17 December 2014
Crist Dahl uses photography, video, and
mixed media to understand complex
relationships between memory, distance,
and personal events that take place over the
course of generations.
4
Dahl, a Rochester native, earned a Bachelor
of Arts degree in Film from the University
of Wisconsin–Milwaukee in 2003. He is
the recipient of the 2008 Minnesota State
Arts Board Artist Initiative Grant, and
exhibits his work regionally.
Community partnerships
L OCALLY G ROWN
ochester Art Center (RAC) and People’s
Food Co-op announce an exciting new
partnership, the exhibition initiative
Locally Grown. This curated series presents
artists who have exhibited in Rochester Art
Center’s local artist series RAC 2 (Rochester
Area Collaborative) in a second exhibition.
Annually, four artists will have the opportunity
to create new exhibitions in the Co-op’s
welcoming dining space as an innovative
outgrowth of their presentation at RAC.
R
As the community’s appetite for local art and
food expands, PFC is an ideal place for the
Rochester Art Center to continue to support
artists and reach yet another audience, helping
to broaden and shape the cultural landscape of
Rochester. This partnership recognizes the
many ways in which healthy food and
contemporary art are good for you. Together
we are serving our community the best in local
art and food. The inaugural year runs from
Ethan Schandelmeier of PFC at the Art Fair in August 2014.
September 2014 through September 2015,
RAC 2 is generously supported by Rochester Downtown
with each exhibition spanning a three-month period. The
first exhibition, by artist Crist Dahl, is described in the article Alliance (RDA), the Judy and Jim Sloan Foundation, and
Dr. Paul and Maggie Scanlon.
on the facing page.
__________________
RAC 2 serves eleven counties in Minnesota including Dodge,
People’s Food Co-op also extends a huge thank you to Judy
Fillmore, Freeborn, Goodhue, Houston, Mower, Olmsted,
Onofrio
for her generous loan of her artwork that has
Rice, Steele, Wabasha, and Winona. With this series RAC has
brightened
PFC’s dining area for the last ten months. Besides
broadened and diversified the creative opportunities for
being
beautiful
and a conversation starter, it has been a
Rochester area artists as RAC’s professional staff serves both
wonderful
connection
to the arts culture of Rochester.
a curatorial and mentorship role, working directly with the
__________________
artists on their vision and the implementation of a new
PFC–Rochester will be hosting the final artists’ fair of
project. This collaboration creates an enriching experience
2014 on October 11 in the PFC parking lot. PFC staff and
and an exciting venue and program for artists practicing in
members
are welcome to share and sell their work that day
our area. It also offers the community the opportunity to
from
10
a.m.
until 3 p.m. Space is limited, so potential
celebrate local artistic achievement. We look forward to
vendors
should
contact Carey (carey.shanahan@pfc.coop)
further supporting talented artists and all the possibilities
or
Ethan
(ethan.sch@pfc.coop)
as soon as possible.
that Locally Grown offers.
ONE-YEAR
ANNIVERSARY
SEPTEMBER
1–7
o
F
o
d Co -op
s
’
e
l
p
o
e
P ROCHESTER
Anniversary Week
Celebrate the first anniversary of your
store in Rochester with a week of
delicious demos, capped off with the
community picnic (aka member gala) at
Soldier's Field on 7 September from 1
to 4 p.m.
ONE-YEAR
ANNIVERSARY
SEPTEMBER
1–7
Grand Opening Week will have samples
from some of our favorite vendors
including:
Rochdale
•
• Boar's Head
• Ferndale Market
• Gerhard's Brats
• Easy Yoke Farm
• Fruit Acres Orchard
• And many more!
5
A IS
FOR
A PPLE
pple season is upon us and
varieties of apples for baking,
bobbing, and just plain eating fill
the co-op produce bins. Apples have
always seemed to have a knack for taking
advantage of the human craving for
sweets, and humans have responded by
planting apple trees all over the world.
A
Botanists reckon the beginnings of the
apple were in southwest Kazakhstan in
the Tien Shan Mountains on the
borders of China’s Xinjiang province.
The apple’s homeland is, by repute, a
place of fantastic varieties of apples.
Apple trees there stand 50 feet tall—
Newton would not have survived his
eureka moment. There are also apple
trees that never think of growing beyond
a shrub’s life and fruits of all sizes and
color from violet black to bright yellow.
Two Brothers’ apples on the branch: sweetness to take with you as you go.
Humans have had a long history with the apple tree;
botanists aren’t sure of the exact date of the apple’s genesis,
but our word for the fruit can be traced back about 5,000
years to the Proto-Indo-European (PIE) speakers of the
Central Asian Steppes and Caucasus, making it one of the
oldest words in our vocabulary. The word “apple” comes
from the Proto-Indo-European root “abel.”
English is an adaptable amalgam of many languages. Any
given sentence has elements of Old German, French, Latin,
Norse, but the oldest words we use come from Proto-IndoEuropean— a language spoken before the Trojan War.
Proto-Indo-Europeans were early to domesticate the horse
and take up the wheel (another PIE word). They were
nomadic people whose homeland bordered the apple
mountains in central Asia. When they hitched up their
wagons to their horses and hit the road for La Crosse and
Rochester 5,000 years ago, they took their apples with them.
Proto-Indo-European tribes brought the fruit into other
regions as they migrated. One such group, the Hittites, had
orchards in the region we know as Turkey by 2,000 B.C.
As the early PIE language splintered and changed over the
centuries into Persian and Sanskrit and Latin and Greek and
German and English, the apple changed too. Thoreau called
it the fruit of conquest, following the path of civilization
through Europe and then to the Americas, but the
movement was often simply migration and trade as much as
pillage and empire. The discordant aspects of the apple may
be overstated. Maybe the newcomer simply pulled up in his
wagon and offered a sweet apple in greeting. The wary local
took a bite, “Hmm… you call this an ‘abel’? Sweet. Tell me
more, handsome.”
In mid-summer in the early 21st century, we visited a pair
of orchards in Western Wisconsin, Two Brothers and
Szczutkowski. Both orchards supply People’s Food Co-op with
apples, and we found people who spoke a variety of late ProtoIndo-European, commonly known in the region as “English.”
Once Upon a Time, Two Brothers…
wo Brothers Orchard is named for the sons of John
Armbruster, Matt (15) and Joe (11). The orchard is
outside of Westby, Wisconsin. They have about 175
trees at this time. In the fall, People’s Food Co-op
will see a good deal of their Honeycrisps. John
Armbruster took me around the orchard,
explaining how he came to apples and his
approach to the work.
T
The trees are already fruit-bearing, though the
apples aren’t quite picking size yet. Besides
Honeycrisp, Two Brothers has Cortland apples—
which John recommends for pie. The orchard
planted cherry trees last year, but they didn’t make
it through this year’s hard winter. He lost no apple
trees, though 90 trees didn’t set fruit as a result of
the late spring. In spite of the hard winter, the
trees that did set are coming along well, and John
expects a good harvest come fall.
6
Szczutkowski Orchard in July.
“We harvest Labor Day through October, and we’ll gross
about 6,000 to 8,000 apples from that block of trees.”
Like many of PFC’s local producers, John has a day job. He
teaches history and social studies in the local high school. His
wife had been a graphic artist; she worked out of the house
and took breaks to work in the orchard. “We also thought it
was something good for the kids to do.”
John reports that he decided to go organic for a couple of
reasons. First, he says, “We’re in Vernon County, and when in
Rome—. Also, my wife’s cancer was a consideration. When I
was looking at some of the conventional sprays on the market,
I realized I didn’t want any of that stuff around her.”
“It’s harder work,” John allows. “There’s more hand labor.
Some people thought I was nuts going organic, but now I’ve
done it for 11 years, and I’m so glad that I did. I get
customers who come to me because I’m organic.”
Two Brothers may not try cherry trees again, but they have
added raspberry bushes and more apple trees. “I’d like to do
hard cider,” John Armbruster says, “but that’s just pie in the
sky now. Maybe years down the road, we’ll do that.”
Ed and Lauri Martin of Szczutkowski Orchards
Szczutkowski Orchard
d and Lauri Martin of Szczutkowski Orchard aren’t
doing cider either, but they are excited about their
applesauce. “We’re picky about our apples,” says Ed.
“About a third of the harvest goes to sales (including
People’s), and the rest goes into our applesauce.”
Szczutkowski is Lauri’s family name.
E
G ODDESSES
AND
Ed Martin meets me at his house outside of Richland
Center and we drive up the ridge to the orchard above
Highway 14. Szczutkowski grows a wide variety of apples.
“We have Red Freese, Golden Delicious, McIntosh (that’s
Continued following page.
T HEIR G ENETIC D UELS
erhaps because it is a plant that’s traveled along with
humanity for so long—coaxing us along with its
sweetness—that the apple plays a central role in so
many of our myths and legends. Nobody talks about the
watermelon of happiness, or the rutabaga of desire, but the
apple comes around again and again in tales of sleeping
beauties and yellow brick roads.
P
Apples have often had a bad rap in the stories humans
tell. There are witches with poisoned apples, the serpent
with an apple in the Bible, and the Trojan War was
caused by the “Apple of Discord”—an apple inscribed “to
the fairest” — that the Greek goddesses Athena, Hera,
and Aphrodite argued over. The goddesses went to the
Trojan mortal Paris and told him to judge between them.
He picked Aphrodite, and that was pretty much all she
wrote for Troy. The apple that precipitated Helen’s
abduction may have come from a Hittite orchard.
Norse legends talk about the goddess Idunn who kept
the apples of immortality for the gods until she was lured
away from the safe walls of Asgard and kidnapped by the
giant Þjazi. After a while the gods of Asgard started to
grow old; at this point they began to wonder: whatever
became of Idunn? Loki rescued her and she returned to
Asgard with the apples.
Apples are known for their unpredictable genetics. Apple
trees don’t come true if you plant them from seed; if you
were to take a seed from your store-bought Gala or
Granny Smith and plant it in the ground you would
get an apple that would taste nothing like the one you
brought home from the store.
Humans have learned that if you take a branch from one
of those rare apple trees that produce sweet apples and
graft that branch onto a hearty trunk, the branch will fuse
to the tree and produce sweet apples. This grafting
technique was developed in China around 500 B.C. and
the Greeks had picked up the habit by 300 B.C. Two
thousand years later the apples you now find in the stores
are all clones — fruit from grafted branches from some
original, unique Red Delicious, Gala, or Cortland tree.
Hard Cider for Hard Times
The early orchards weren’t dedicated to sweet apples—that
was only happy coincidence. Apples were for drinking. In
the American Colonial period every tenth farm had a cider
press. John Chapman (Johnny Appleseed) planted
thousands of apple trees from seed. Trees grown from seed
aren’t especially sweet, but they make good hard cider.
Pioneers across the Ohio Valley were very happy to see
Johnny show up because the orchards he planted made for
fine drinking, and like the apples of the Norse goddess,
they brightened the eyes and occasionally made a person
feel like an immortal. The eighteenth and nineteenth
centuries saw an explosion of apple varieties in America as
pioneers let their trees grow wild and cross-pollinate. As
Thoreau noted, “Civilization needs wildness,” or maybe as
the Norse story says, sometimes you have to let the apples
go over the wall.
7
Continued from page 7.
good for sauce), Honeycrisp, Cortland (a good applesauce or
pie apple)…” They use all the various apples in their secret
recipe for applesauce. But only apples and a little water—no
sugar or additives.
Coincidentally, both Lauri Martin and John Armbruster
are middle/high school teachers — though John cautions
anyone thinking about starting an orchard that a degree in
horticulture might be more useful than one in history.
Lauri also is on the board at the Valley Stewardship
Network out of Viroqua, WI. The VSN works to
safeguard the Kickapoo watershed.
It’s a cool July day in what has been an unusually cool
growing season in the Driftless Region. Ed Martin expects
Szczutkowski’s harvest to be more favorable for applesauce
than for eating apples.
Ten years ago, the Martins bought the old Indian Hollow
apple operation that used to sell conventional apples at the
large roadside stand just outside of Richland Center. The
previous owner had died and the orchards had been left to
grow wild. “That first year was crazy with all the pruning we
had to do,” Lauri remembers.
The Martins don’t have all the old orchard land in
production—yet. Ed says there are 18 acres in apples—more
than 6,000 trees. It’s a larger operation than Two Brothers, but
Martin is just as committed to organic production methods as
the smaller orchard (both producers are organic certified).
As we talk, the nearby bee hive is humming with activity.
“We’ve stopped mowing this year; the bees seem to prefer
the high grass,” Ed says. “People tell us that they’ve seen
more birds nesting in our trees—more than when it was in
conventional production.”
PFC B OARD
OF
Why organic? “I wasn’t interested in messing around with
chemicals,” Ed says. He tells a story of being doused by the
contents of a spray tank they use on the farm. “It was only a
clay solution. Imagine if it had been an industrial pesticide.
We gotta figure out a balance with the environment without
all that. Besides,” he says, “I wouldn’t have a story to tell if I
were just another conventional farmer. How would I
compete with those guys with three times the acreage?”
Gala by Starlight
f you slice an apple in half
across the apple’s equator, on
the inside you’ll find the
seeds set in a five-pointed star.
“Star” is another word that
comes down to us from the
Proto-Indo-Europeans. “Star”
along with “apple” is one of the oldest words in our
vocabulary. Like an emperor’s face on a coin, here was the
mark of the heavens written for anyone to see. No wonder
people thought this tree had been put in the garden with a
purpose. The stars themselves left their mark in every
apple —a tree full of ripe apples would make a constellation.
I
D IRECTORS
Election 2014
FC has a nine-member Board of Directors, elected by
the Co-op membership. Each year one-third of the
Board is up for election for a three-year term.
Nominations closed August 29.
P
Voting Process
Information about candidates will be posted in the store and
at www.pfc.coop for members to review in late October.
Each membership will receive election documents during
November that will include candidate information and an
official ballot with a prepaid mailing panel. Ballots may be
mailed anytime after they’re received as long as they arrive at
the official vote counter’s office by Saturday, December 6.
Members may also vote in person at the Annual Meeting,
Saturday, December 6. Please take time to review each
candidate’s qualifications and vote.
8
Annual Meeting
The annual member meeting will be Saturday, December 6
in La Crosse. Voting for board members ends at this
meeting. Following the election, newly elected directors are
invited to attend the December Board meeting to meet
current and outgoing Board members. New Board members
take office at the January Board meeting.
Dates to Remember
—November: Members receive election information
including ballots.
—From receipt of ballots until Saturday, December 6:
Members may submit their ballots, either by mail or at
the annual meeting. Mailed ballots must reach the official
vote counter by December 6.
—Saturday, December 6: Annual Membership Meeting;
voting ends
B OARD
OF
D IRECTORSreport
ave you ever tried local chicory
coffee? It’s not bad, certainly
fun to try, but it is not the real
deal. If we as consumers were truly
committed to eating regionally,
sustainably, it would mean giving up
some of our favorite indulgences such as
coffee and chocolate. Coffee and cocoa
plants just don’t grow in the Midwest.
In order to enjoy these commodities, we
have to import them from farmers who
are anything but local.
H
Katherine Logan,
board member
The Fair Trade program offers consumers the option to buy
goods from other regions of the world with some assurance
that they are responsibly raised and growers are fairly
compensated. Critics argue that Fair Trade is a fancy way of
easing the consciences of consumers in wealthier nations.
While we need to be wise, there is reason to believe that
most products with Fair Trade certification are just that—
responsibly raised and fairly traded goods.
Clothing, baskets, and other nonconsumable goods
predominated when Fair Trade was first promoted in the
late 1960s. Today, foods are the most widely distributed
fair-trade products. While Fair Trade does not necessarily
mean organic, it strives to be environmentally responsible.
This means:
• Protecting water resources and vegetated areas
• Promoting agricultural diversification and erosion
control
• Restricting the use of pesticides and fertilizers
• Banning use of genetically modified organisms
(GMOs)
• Requiring proper management of waste, water, and
energy
People’s Food Co-op shoppers are fortunate to have a co-op
grocery that is committed to stocking Fair Trade items.
Much of the coffee and chocolates sold at the stores are Fair
Trade sourced. Look for the Fair Trade label!
—Katherine Logan,
People’s Food Co-op Board Member
Rochester Member Picnic
Sunday, September 7
from 1 – 4 p.m.
At Soldier’s Field in Rochester!
Cameron Park Market —
Harvest Season!
The Cameron Park Market is
open for the season, running every
Friday through the end of October
from 4 to 8 p.m. (or dusk, whichever
is earlier). This season boasts the
most diverse group of vendors yet,
with new local meat producers, bakers,
more unique produce offerings, specialty items like locally
made chocolate and ice cream, and a wide range of artisans. A
full vendor list can be found at www.cameronparkmarket.org. Join
us for another wonderful season!
Upcoming September Events
Get Market Updates
Here’s how you can stay up to date on the latest
vendor offerings and the entertainment
schedule at the market all season long:
• Like us on Facebook— Cameron Park
Farmers’ Market
• Follow us on Twitter—@cpfarmersmarket
• Sign up for our newsletter — send your email address
to cameronparkmarket@hotmail.com
• See www.cameronparkmarket.org for the full season
schedule, updated regularly
Yoga in the Park classes are offered from 4:30 to 5:15 p.m.
Music acts play from 5:15 to 7:15 p.m.
Sept. 5 Michelle Lynn
Sept. 12 Joel Ward
Sept. 19 Mr. Blink
Cooking Demo by Inga Witscher from Around
the Farm Table
Sept. 26 Stacy Hanson from Red Sky Warning
Oct. 3 Refuge
Oct. 10 Michael Gallegos
Oct. 17 Returning the Favor
Oct. 24 Lady Rachel and the Feral Cats
9
R ISOTTO WITH R OASTED
W INTER S QUASH
’ve tried this recipe with different types of winter squash,
but butternut seems to work best. It’s good to have as
much of the dinner preparation done as possible before
you start adding the stock to the rice. Risotto is fairly easy,
but it requires close attention.
I
Roasting the squash first lightly caramelizes it, making a
naturally sweet vegetable even sweeter. Stir a small portion
of the roasted squash into this luxurious risotto at the start
of the cooking process and the rest at the end. The squash
that is added at the beginning falls apart as the risotto cooks,
enriching the mixture and adding color.
1 pound winter squash (about 1/2 of a good-size butternut, for
example), such as butternut, banana or hubbard, peeled,
seeded and cut in 1/2 inch dice
2 tablespoons extra virgin olive oil
7 to 8 cups vegetable or chicken stock, as needed
1 small or 1/2 medium onion
2 large garlic cloves, minced or pressed
salt to taste
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 teaspoon chopped fresh sage
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup), to taste
(the Co-op’s Sartori Parmesan is fantastic here)
3 to 4 tablespoons chopped fresh parsley
Freshly ground pepper
1. Preheat the oven to 425ºF. Cover a baking sheet with foil.
Toss the squash with 1 tablespoon of the olive oil and
spread it on the baking sheet in an even layer. Place in
oven and roast for 30 to 40 minutes, stirring every 10
minutes, until tender and caramelized. Remove from heat.
2. Bring the stock to a simmer in a saucepan.
3. Heat the remaining oil over medium heat in a large,
heavy nonstick frying pan or a wide saucepan and add the
onion. Cook, stirring, until the onion begins to soften,
about 3 minutes, and add one third of the squash, the
garlic, and about 1/2 teaspoon salt. Cook, stirring, until
the onion is tender and the garlic fragrant, about 1
minute, and add the rice. Cook, stirring, until the grains
of rice are separate.
4. Stir in the wine and cook over medium heat, stirring
constantly. The wine should bubble, but not too quickly.
When the wine has just about evaporated, stir in a
ladleful or two of the simmering stock, enough to just
cover the rice and squash. The stock should bubble
slowly. Cook, stirring often, until the liquid is just about
absorbed. Add the sage and another ladleful of the stock,
and continue to cook in this fashion, not too fast and not
too slowly, adding more stock when the rice is almost dry,
for 20 to 25 minutes, or until the rice is cooked al dente.
Taste and adjust seasonings.
5. Add the remaining roasted squash and another 1/2 cup of
stock to the rice. Stir in the Parmesan and parsley, and
immediately remove from the heat. Add freshly ground
pepper, taste one last time and adjust salt. The rice should
be creamy. Serve at once.
Yield: Serves 4 to 6.
This original of this recipe is by Martha Rose Shulman,
appearing in the New York Times 16 December 2008.
10
L A C ROSSE
Manager’s report
ctober is rapidly approaching,
and here at the People’s Food
Co-op it is fondly called “the
month of everything.” In October we
celebrate co-op month, fair trade
month; we enjoy peak local harvest
time with an awesome sampling of our
region’s bounty; and host our annual
apple pie contest. October also sees the
start of our new fiscal year.
O
Jen McCoy,
La Crosse
store manager
The month is a great time for
appreciating the very things that make
our co-op special and for celebrating
the impact a group of people working together toward a
common goal can have on the quality of their lives and the
community as a whole.
When I reflect on the nature of cooperatives I am reminded
of a quote by Margaret Mead: “Never doubt that a small
group of thoughtful, committed citizens can change the
world; indeed, it’s the only thing that ever has.” I think of
this quote because at the core of every co-op is a small,
thoughtful group of people who endeavor to work together
to serve a common need.
At PFC, through the power of cooperation we provide fresh,
healthy, sustainable food options; we provide access to food
that is affordable and we forge relationships with the very
important farmers and producers who live in and around
our communities. Through cooperation we ultimately create
and celebrate a network of people who care about the food
they eat and the impact their choices have on their health
and the health of the environment.
As cooperators, we work together in a way that is
democratically controlled by our members through an
elected Board of Directors. By working cooperatively we
have a lasting impact on the health and vitality of our
community as a whole, from our local economy to the
health of our food stream. Through cooperation we have in
some ways changed our corner of the world.
October is a great month to celebrate your co-op, and the
easiest way to do that is to shop the store you love. I thank all
of our PFC members for all they do to support this co-op.
See you in the store,
—Jen
11
P EOPLE ’ S F OOD CO - OP —L A C ROSSE
EXPANDS CRAFT BEER SELECTION
ou may have noticed a gleaming new addition to
PFC’s beer and wine aisle. Making its debut this
summer, your Co-op’s new beer cooler is stocked to
impress! The cooler features 40 carefully curated craft and
import single bottles and cans. Any beer- or cider-loving
adult is sure to find that perfect beverage to sit back and
relax with.
Y
Our esteemed beer and wine buyer, Brian Leis, played an
integral role in making sure our members and customers
have an amazing selection to choose from. “So far our most
popular beer from the new singles cooler has been from the
James Page Brewing Company, located in Stevens Point,
WI,” says Brian. If you’re in the mood for something a little
bit different, give these cans a try! We carry a white stout,
chai tea porter, and amber ale.
As a result of adding the space for single bottles and cans,
Brian was able to retool the layout of the already existing
cooler. “Over half of the old cooler consists of locally and
regionally produced four- and six-pack craft beers,” Brian
says. PFC was able to bring in a few new six-pack beer
selections that have gone over well so far, including beer from
Hopothesis Brewing Company located in Monroe, WI. We
currently carry their oatmeal amber and farmhouse ale.
Keep your eyes peeled for seasonally rotating beer selections,
including a steadfast La Crosse favorite, Oktoberfest-style
beers, coming soon to a co-op near you! As we ease into an
autumn season filled with fall foliage and crisp evenings,
remember your Co-op as the go-to stop for a delicious
beverage that is sure to keep you warm. Cheers!
—Adam O’Connor
Woodstock Foods, People’s Food Co-op, and You
H ELP G ROW N ON -GMO
According to the Non-GMO Project, 80% of all processed
food in the United States is genetically modified and no
specific labeling is required. Woodstock’s “Plant the Seed”
campaign aims to inform consumers about the importance
of labeling GMOs in our foods, and how it is believed
GMOs are affecting not only us, but our environment.
This July, Woodstock teamed up with PFC–Rochester
and other food co-ops around the country to help spread
the word about GMOs. Shoppers visiting any of the
participating cooperatively-owned stores entered to win a
Woodstock wagon and receive a packet of organic, NonGMO Project verified corn seeds. For more information
about Woodstock’s Non-GMO Project, you can visit
Woodstock’s Facebook page (www.facebook.com/
WoodstockFoods) to view their educational app about
GMOs and share important information with others, as
well as take the pledge to “Help Grow Non-GMO!“
12
Woodstock is aiming to spread the word, one seed at
a time. It’s your food, and you have a right to know what’s
in it. Get informed, tell your friends and family and join
the movement. Together everyone can “Help Grow
Non-GMO!”
This year’s wagon winner, Dorothy Willkomme.
Fair WTrade
Month
HOLESUM H ARVEST
ctober is Fair Trade Month. Recently, we were
fortunate to have a visit from one of PFC’s
fair-trade suppliers, Wholesum Harvest of
Sinoloa, Mexico. They have farms and production
facilities in Mexico, Arizona, and California, providing
organic and fair trade produce to consumers
throughout the United States. The company supplies
People’s Food Co-op with organic tomatoes,
cucumbers, and mangos through our distributor,
Co-op Partners.Wholesum Harvest is a family-owned
business, and company president, Theojary Crisantes,
Sr., visited People’s Food Co-op–Rochester in May
for a talk about World Fair Trade.
O
Theojary is a trained agronomist from UC Davis. His
sons, Ricardo, Adrian, and Anthony all have roles in
the company. The family farm is over 60 years old and
began its transition to organic and fair trade practices more
than 20 years ago.
Theojary told us that the decision to be a company using
fair trade ideals was influenced by many paths in his life.
When Theojary was first developing Wholesum Harvest, he
knew that the business needed to stand out among the many
competitors in the produce world. “We wanted to be the
head of a mouse instead of the tail of a tiger,” he says.
Theojary also was guided by his wife, Lourdes Tamayo,
a trained social worker, who wanted to improve the lives
of people in their community. He was also deeply influenced
by Rachel Carson’s book Silent Spring.
“When the decision to grow clean, natural food was made,
growing organically was the only logical choice. Organic
produce comes from seeds that are not genetically modified.
When we battle insects that want to harm our crops, we do
it with mechanical traps and the introduction of beneficial
Children’s school bus purchased with fair-trade funds.
insects, not synthetic pesticides. To fight weeds, we do it
by hand and not with harmful herbicides. Our plants are
nourished with natural fertilizers like compost. It’s a
methodology that leaves the soil healthy for the next crop,
not reeling from multiple chemicals.”
Theojary hopes that Wholesum Harvest is “stirring up
good” through democracy, teamwork, leadership, and
empathy. The company tries to integrate the daily details of
the workers’ culture into the work. They include employees
when the company considers how to use its profits for
good. Wholesum Harvest has funded workers’ education,
medical care, home ownership, and other projects—all in
response to employee’s direction on allocation of a portion
of company profits.
“We’re on our own organic journey,” Theojary says.
“We’re learning all the time, and as we learn, we’ll pass
that information on to you.”
Downtown Delights!
19th Annual Historic
Downtown Days—
La Crosse, Saturday,
October 11th, 2014
Enjoy this fun family festival that marks the rebirth of
historic downtown La Crosse. Celebrate the history of
downtown La Crosse and enjoy family-friendly activities,
live entertainment, cook-offs, and exhibitions throughout
downtown. New this year is the History Hunt; participants answer 10 questions about La Crosse
history to have their name entered in a drawing for DMI prizes.
Activities include free games, crafts, music, pumpkin painting, carriage and trolley rides, and more.
Spend the day in historic downtown La Crosse!
More details available at www.lacrossedowntown.com
13
welcomeNEW PFC OWNERS
A hearty welcome to our many new members!
La Crosse Members
Ben Wizner
Maureen Jacobson
Rose Ann Kazmierczak
Melissa Thielman & Wade Britzius
Nannette Sager
Marilyn Frame
Cameron Kiersch & Christa
Kiersch
Linda J. Thurston
Joann Fouts
Curtis Bottem
June Koehler
Jonathan Kuelz & Annie Ayers
Reid Smith & Franki Smith
Robin Anderson
Marilyn A. McElligott
Sarah Stark & Zac Kietzman
Emily K. Buxengard
Wendy Henderson
Virginia Cramer
Beverly Hansen-Paulsen
Julie Winjum
Ross Hemauer
Jo Mackenzie
Shareene Berti
Janet Lippert
Amy Lewis
Danielle Hleihel
Christine Hether & Frederick
Reynolds
Kit Fransen
Terri L. Stott & James E. Stott
Megan Litster
Melanie Lund & Adam Zouski
Louise Sedevie-Lawrynk
Michele Nauman
Carol Berra
Maripat Coughlin
Kathrine Myrah
Lori Reichel
Andrew S. Buisman
David Roraff
Kelly Mormann
Rochester Members
Jessica Lance
Katie Munroe
Sean Baker, Catie Fox & Cara Fox
Alexander Cook
Kellie Mueller
Deanna Deutsch
Marlene Ward & Randy Ward
14
Sarah Saul
Christy Alme
Byron Coller
Natalie Gentile Toussi
Lori Marco & Bruce Quitmeyer
Phil Wheeler & Sue Wheeler
Jodie Appel
Bill Schmidt
Robert Frye & Margaret Frye
Lara Graves
Laura Walker
Merilyn Lovik
Larry Kollman
Barbara Zelinske
Brittany O’Reilly
Sherry Lorentz
Brandon Fairbanks & Kara
Robin Erickson
Fairbanks
Chris Neblett
Alexander von Bormann
Steve Baumgartner
Sharon Bendel
Brenna Coleman
Dale L. Jensen
Sally Chapman
Erin Truesdale
Terese Ratchford
Laura Zumbrunnen
Ron Hankey & Tanya Hankey
Susan S. Dickson
Connie Brophy
Naura Webb
Andrea B. Niesen
Karen Cohen
Niki Dietz & Lori Bode
Robert Feldmann
Sabrina Roe
Sue Lohrbach & Brad Lohrbach
Tamra Kirk
Ryan Shriver & Heidi Shriver
Brittney Marschall
Karen Kyle
Dorothy Satre
Mary Amundson
Melanie Lawrence
Alex Harkins & Stacia ValentineStudents
Harkins
Jennifer Schmidt
Heather Jerdee
Kajsa Jones
Linda Mirowski, Thomas Mirowski
Kurt Nelson
& Matthew Mirowski
Alice Huang
Ruth Buck
Yanfei Lu
Arya Mohabbat
Mary Wesely
Alla Model
Eileen Graves
Marshall Milnes
Jesse Dahir-Kanehl
Emily Schobel
Jessica Peskie
Jane Cocker
Brian Mansky
Manmohan Singh Virk
Jill Blanchard
Robert Frantz
Caitlin Rau
Anthony Perno
Jacob Burdick
Nicole Alderman
Sarah Dicker
LaDonna L Reed
Krystal Gillespie
Katrina Quinn
You Chan Song
Jillian Coates
William Gendron
Amy Coffman
Teala Heddlesten
Tomoko Kokmen
Kevin Erning
David Gerber
Lefko Charalambous
Robert Jenkins
Ki Yun Park
Julie Green
Kenneth E. Miller
Business La Crosse
Michael Mesick & Kathi Mesick
Molly Saavedra, Molly’s Rude
Chris Blum & Jules Blum
Awakening LLC
Shanti Argue & Patsy Matts
Julie Wennberg
Lance Wynveen
Judith Haugen
Mary Casari
Kristi Peterson
If you have changes to your
Pam Hess
membership
please remember
Jennifer Gaul
to notify the Co-op by filling out
Flavio da Silva & Kirsten
Cowan da Silva
a Membership Change form at
Elizabeth Lando-King
the service desk. Thank you for
Desmond A. Brown
keeping
us up to date!
Cheryl Spitzer
REMINDER TO
MEMBERS
P ROFILES
IN
Cooperators
Karla Meyer
meet
arla Meyer’s first day at the Good Food Store in
Rochester was in August 1998. The Good Food
Store merged with People’s Food Co-op in 2012,
making Karla one of the Co-op’s longest-serving employees.
K
“When I started here,” Karla remembers, “we had about
20 people on staff. Six were full-time and the rest were parttime. Christina Shotzka (cashier) is the only one who’s been
here longer than me, and Dave Lawson (bulk foods
manager) started right after me.”
Karla’s been the grocery department manager since early
2012, but she has done practically every job in the store.
“In the early days, you did everything,” she says. “Front-end
clerk, buyer, IT, accounting, produce, wellness—no one did
just one job. We were so small.”
She reports that her favorite job title was cashier. “I liked
the contact with people. But I also like aspects of my current
job. I really enjoy managing people: training them and
seeing people move up.” Unsurprisingly, Karla reports that
her least favorite job was in accounting. “I was glad to give
that up,” she says with a knowing look. In spite of her past
association with accountancy, the experience doesn’t seem
to have affected her positive personality.
She manages ten people in the grocery department and
is excited by the possibilities opened up by People’s new
Rochester store. “Managing my department is like managing
a store within a store —people, budgets, all that stuff,”
she says. “It’s never been boring. We’re always on to the
next thing.”
Karla Meyer, grocery department manager,
People’s Food Co-op – Rochester.
Her long-term perspective on the food movement in
Rochester comes from years of experience. “Over the years,
we’ve always been good at supplying what Rochester lacks—
ethnic food, organic food, bulk goods. We’ve been here. We’re
also an incubator for local producers. We can work with the
local start-ups when the big stores can’t—or won’t.” As if to
prove her point, the interview with Karla ends when she’s
called away to take a call from the “Lanesboro mustard guy.”
Check out a
student membership at People’s Food Co-op!
The Co-op offers one-year memberships for only
$10 to college and university students who show a
valid student ID! Join now and reap the benefits:
• 1-year membership, September through August
• 5% discount on one shopping trip per month
• reduced rates for cooking and gardening classes
• member-only specials
• student coffee club
How to join: Ask at the
Customer Service desk
Welcome to the Co-op!
co-op \( kˉ
o-ŏp)\ n .
cooperative : A cooperative is a
business model where the business is
owned by members of the community.
15
specials
µ EMBER
for your shopping pleasure…
September
Another benefit of membership: Take advantage
of these sales all month long, or pre-order by the
case to take an additional 10% off !
October
Wisconsin
local
Maple Leaf
Vern’s Cheese Spreads............................50¢ Off
Smoked Gouda..............................$1.00 Off/lb
all flavors
local
Westby
Co - o p
Cottage Cheese ........................................$3.29
24 oz, reg. price $3.79
Select (rBST free) Milk ..............40¢ Off/gallon
local
Angelica’s Garden
Organic Sauerkraut..................................$8.59
16 oz, reg. price $9.59
all
member
specials
are
available
at both
stores!
p
Parchment Seasoning Kits........................$3.99
reg. price $5.99
The Jam Shoppe
local
Apple or Pumpkin Butter ........................$3.99
19 oz, reg. price $4.99
Bulk
Organic Rolled Oats ............................$1.49/lb
reg. price $1.89/lb
local
Kalona Super Natural
Yogurt ......................................................$3.99
24 oz, reg. price $4.49
Bulk
Organic White Popcorn ......................$1.89/lb
Fizzeology
local
reg. price $2.29/lb
Fermented Foods ..................................50¢ Off
St. Paul Bagelry
Bagels ......................................................$4.25
16 oz, reg. price $9.49
local
5 pack, reg. price $4.99
local
Sno Pac
Potatoes ................................................50¢ Off
Hashbrowns or Crinkle Cut Fries, 16 oz, reg. price $2.79
Connie’s
Pizza ..............................................2 for $10.00
18.65 oz, reg. price $6.99 each
PFC Brand
B-6 ..........................................................$5.99
100 mg tablets, 100 count, reg. price $7.15
PFC Brand
Vit C ......................................................$13.29
1,000 mg capsules, 100 count, reg. price $15.59
Vit C ......................................................$29.66
Fair
Equal Exchange
Trade
Chocolate Chips ......................................$3.99
10 oz, reg. price $5.99
Co - o p
Rochdale
local
Hand Rolled Butter ..............................50¢ Off
16 oz, reg. price $5.79
local
Sno Pac
Organic Corn or Squash ......................50¢ Off
10 oz, reg. price $1.99–$2.49
PFC Brand
Vit D3....................................................$10.69
1,000 IU, 250 count, reg. $12.49
PFC Brand
1,000 mg capsules, 250 count, reg. price $34.89
Zinc Lozenges ..........................................$4.49
PFC Brand
Mushroom Defense................................$16.69
60 count, reg. $5.25
Veg capsules, 60 count, reg. price $19.65
PFC Brand
Acidophilus & Bifidus ............................$8.39
capsules, 50 count, reg. price $9.89
16
Co - o
Frontier
local
Bulk
Minnesota Wild Rice ....................$1.00 Off/lb
reg. price $7.59/lb
Kemps
PFC Brand
B-12 ........................................................$3.99
1,000 mcg tablets, 30 count, reg. $4.75
PFC Brand
Acidophilus & Bifidus ..........................$15.29
5-HTP ..................................................$17.39
capsules, 100 count, reg price $17.99
100 mg, veg capsules, 60 count, reg. $20.39
Co-op cooking classes &
demos
La Crosse location
Rochester location
Making Healthy Food Choices
A Taste of African Heritage
Thursday, September 11 • 5:30 to 7:30 p.m. • with Jamie Weber
Join Jamie Weber, M.S. R.D.N., to learn how eating a “clean”
diet of minimally processed foods may help you reach your
health and weight loss goals. Two recipes will be demonstrated.
Interested participants may take a health challenge with
opportunity for follow-up with Jamie.
A six week course meeting every Sunday beginning
September 14 • 5:30 to 7:30 p.m. • with Lindsay
Andrews
People’s Food Co-op is pleased to announce its
collaboration with an exciting program coming to
Rochester this month called A Taste of African
ES
Heritage (ATOAH). This is a six-week
CLASS
G
N
I
K
cooking class series that teaches
CO O o - o p c la s s e s :
participants how to prepare delicious,
C
bers
affordable, plant-based, whole food meals
$ 1 5/ m e m m b e r s
me
through the lenses of African descendant
$ 2 5/ n o n e r e n o t e d
h
history and cultural heritage. The program
Ex c e p t w
shines a light on the healthy “old ways” of
African American ancestors (from Africa to
Haiti to South Carolina), celebrating and reviving this
sustainable, nutritious culinary legacy that has the power
to simplify and culturally connect nutrition—bringing
it to life—and improve health today. Registered
Dietitian Lindsay Andrews will be the instructor. The
two-hour classes will be Sunday at 5:30 p.m. in the
community room. Class one begins September 14,
during which materials will be passed out. Please
contact Lindsay at LAinmoderation@gmail.com or
913.522.9742 to sign up!
Please register for this class by September 9.
Meatless Meals — Italian Style
Thursday, October 16, 2014 • 5:30 to 7:30 p.m. • Vicki
Lopez-Kaley
Meatless meals can be both quick and delicious. Join instructor
Vicki Lopez-Kaley in making simple Italian supper recipes that
will please you and your family.
• Register in person or over the phone.
• Payment is due at the time of registration.
• La Crosse: 608-784-5798
• Rochester: 507-289-9061
Be sure to check the People’s Food
Co-op website for upcoming classes
and events! www.pfc.coop
Class policies: All classes require preregistration. Classes
with fewer than eight registered 24 hours before class time
will be canceled or rescheduled. All cancelations made by
preregistered participants must be made 48 hours before
class time to qualify for a refund. (Dishes may be subject to
change at instructor’s discretion.)
Mark Your Calendar
October is
International Co-op Month!
This class is free.
Community Chi
Wednesday, September 17 • 6:30 to 8 p.m. • with
Deah Kinion
Watch and learn how a U.S. city utilizes giant
acupuncture needles to benefit its troubled areas and
how you can benefit from understanding chi in your
community and in your body. Chi (say CHEE) is the
Chinese word for vitality, or energy.
Deah Kinion is a licensed acupuncturist and director
of Abundant-Chi Community Acupuncture in
Rochester. Abundant-Chi is a member of the national
cooperative POCA, Peoples Organization of
Community Acupuncture.
Free for co-op members, $5 for nonmembers.
Harvest Preservation Society
Thursday, September 18 • 6 to 8 p.m. • Diane Lutzke
Learn how to preserve your fall harvest with Diane
Lutzke. Class will focus on various preservation
techniques.
We will celebrate in the La Crosse store on
Friday, October 10. Please join us from
3 to 6 p.m. to celebrate National Co-op month
with samples and information from some of
the co-ops that supply PFC.
Vegetarian Cooking: What to Do
with Tofu? and much more
Monday, September 22 • 6:30 to 8 p.m. • with Deah Kinion
Eat healthy, and save money! Learn how to prepare
dishes with tofu, tempeh and seitan.
$10 for members, $20 for nonmembers
17
Rochester
Sixta Insurance, LLC
Providing a Full Range of Quality Financial
Services and Products ~Since 1981
Robert Sixta, CLU
Member Picnic
Sunday, September 7
from 1 – 4 p.m.
At Soldier’s Field
in Rochester!
MN State License #1001480
WI State License # 1071463
425 15th Avenue SW
Rochester, MN 55902
bobsixta@sixtainsurance.com
Life Insurance
Annuities
Estate Planning
Retirement
Business 507.288.2366
Cell 507.259.8357
Home 507.281.3358
Fax 507.288.2358
Celebrate People’s Food
Co-op–Rochester’s
One Year Anniversary!
Dr. Frederick George Kriemelmeyer
Mercury-free Dentistry for over 20 years
• Chronic Pain
• Orthodontics
• TMJ
• Jaw Orthopedics
18
319 Main St. Suite 400 • downtown La Crosse
608.784.1730
cleanse
Colon Hydrotherapy
221 Pearl Street
La Crosse, WI
Digestive issues
to detoxing…
www.dimsumteashop.com
Hrs: Mon.– Sat. 10 a.m.– 7 p.m. & Sun 11 a.m . – 3 p.m.
Ph. 608-738-1221
for FAQs visit
cleansellc.com
Veggie & Yoga Night
Bulk Tea & Gifts
Bubble Teas • Smoothies
Dim Sum & Soups
Tea Tasting Parties
Drink better, live with health
608.784.9806
cleansellc@yahoo.com
1526 Rose St. • La Crosse, WI 54603
If you are
interested in
advertising in
the Co-op
Shopper,
please contact
Kevin Ducey,
marketing,
@ 608.784.5798
or e-mail Kevin at
kevin.ducey@
pfc.coop
ABLAN
MicHael ablan
law FirM, S.c.
Difficult relationships? Not sleeping?
Feeling anxious?
The twin pines emblem, a symbol of
cooperation, was created in 1922 by Dr.
James Peter Warbasse, NCBA’s first president.
Dr. Warbasse defined the symbol in this way: The pine tree is
the ancient symbol of endurance and fecundity. More than
one pine is used to signify cooperation. The trunks of the trees
are continued into roots which form the circle, the ancient
symbol of eternal life, typifying that which has no end. The
circle represents the all-embracing cosmos, which depends
upon cooperation for its existence. The two pines and the
circle are dark green, the chlorophyll color of man's life
principle in nature.
The symbol is still in use today.
19
People’s Food Co-op
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La Crosse, WI 54601
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F OOD
FOR
thought
For dialogue and negotiation to succeed, both parties have to
proceed from the assumption that they cannot defeat their
opponent. Of course this is difficult—above all for movements
that have been active for many years… Much harm has been
done on both sides and many debts have yet to be settled, but
I believe it is never too late to try.
— Subcomandante Marcos, Interview with G. Garcia-Marquez
Rochester
Apple Pie Baking Contest
TWO PIE CONTESTS , TWO LOCATIONS ,
SAME DATE , SAME TIME !
Entry Form
NAME:
____________________________
ADDRESS: ____________________________
____________________________
PHONE:
____________________________
MEMBER # (if applicable): ________________
Only one pie per participant! Thank you.
LaApple
Crosse
Pie Baking Contest
Entry Form
NAME:
____________________________
ADDRESS: ____________________________
____________________________
PHONE:
____________________________
MEMBER # (if applicable): ________________
Only one pie per participant! Thank you.
Rochester & La Crosse
Apple Pie Contest!
Saturday, October 11, judging starts at 11:00 a.m.
details on page three