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The DigestSpring 2017
When warm coats, mittens, hats, scarves, and snow boots have
been stowed away at winter’s end, Minnesotans head outdoors to walk, hike, bike, garden—and eat.
At the first sign of a warm spring day, we abandon our kitchen and dining room tables as the great outdoors beckons us to pack food and drink into a hamper, basket, or cooler and head to a favorite park, or outdoor seating in our back yard.
We know this eating style as a picnic.
Back in the day when the idea first came into vogue—that would be the late 1600s—French benefactors of the word called them pique nique. Guests would contribute a dish to the outdoor feast, not so different from the way we picnic today.
Themed potluck picnicsThemed get-togethers aren’t new. We give themed birthday and anniversary parties, so why not add an extra element of fun at picnic-planning time by giving it a theme?
The one hard-and-fast rule about picnics of any kind? There are no hard-and-fast rules! If there were any, though, they might be these: make it fun and keep it casual.
What follows is a calendar of ideas for spring, summer, and fall picnics, along with ideas you and fellow picnic-goers can bring to your choice of wide open spaces where you’ll meet and eat.
The First Picnic of the Season Kick off the warm weather season with a call to your family and friends for a traditional menu of foods served for decades at countless get-togethers.
• Cold fried chicken • Potato or macaroni salad • Coleslaw• Potato chips and pickle spears• Yellow or white frosted cake squares• Chocolate chip cookies (anyone for homemade?)• Iced tea, lemonade, mineral water
The Earl of Sandwiches PicnicPicture a serving tray piled high with sandwiches. With so many favorites to choose from, suggest that everyone bring the kind they like best. We love our finger foods, and finger foods don’t get better than something delicious sitting between two slices of bread. Bake your own bread, or better yet, reach for a couple of Backwards Bread Company’s artisan loaves from the Good Earth.
• Ham salad, chicken salad, egg salad • Roasted pepper sandwiches • Sliced roast beef, BLT, Cuban sandwiches • Peanut butter and jelly or banana sandwiches • Sweet pickles, potato chips• Citrus bars, slices of angel food cake with macerated strawberries• Sun tea
Everybody Loves a Picnic Manager’s Noteby Amanda Hegreberg
Do you know what surprises me? When I tell people around Saint
Cloud that I’m the general manager at the Good Earth Food Co-op and they respond with surprise and excitement:
“I didn’t know we had a food co-op around here!”
Often what follows are questions about what an independent co-op is and how it’s different than a grocery chain. I wish everyone knew the answers to those questions, so let’s talk about them here.
The Good Earth isn’t just a natural food store. We operate as a cooperative, meaning we’re owned by our members, and as a community rather than a corporation, we recognize the value of both food and people—those that eat it and those that produce it.
The Good Earth also operates transparently, meaning we let all of our customers, members and non-members alike, know our values and buying policies.
A few of those values are clean food, democratic member-owner control, community engagement, and education.
Our buying policy is to give priority to local, organic, fair trade, and non-gmo products versus products without quality and sustainability standards. If you’ve ever wondered why we don’t carry certain foods or brands, it’s because we care and we want to offer you the best possible options.
I’ve had so many people approach me in the aisles to tell me how eating healthy has changed their lives for the better. It feels great to know the Co-op is making a difference in our community and in the
continued on page 8
by Natalie M. Rotunda
continued on page 9
2 www.goodearthcoop.coop
On the Good Earth CalendarMember-Owner DriveApril 23-29
Spring Potluck April 30th: 12:30-2:30Enjoy great food and good company!
Good Earth Movie NightEvery 4th Friday: 6:30 pm
Meet Your Board of DirectorsEvery 1st Sunday: 12:00 - 2:00 pm
Owner TourEvery 1st Saturday: 10:30 amGet to know your Co-op!
Board Game NightEvery 1st Thursday: 6:00 - 8:00 pmBring a friend and a favorite game.Popcorn and beverages provided.
Katrina Dolezal-MersingerPresident
Matt Parks Vice President
Bobbie Hentges Vice President
Adam Konczewski
Sara Mruz
Steve Janasie
Jennifer Larson-Grinsell
Amanda Hegreberg General [email protected]
Get InvolvedWant to get more involved with the Co-op, meet new
people, and bring new ideas and energy to Co-op events?
Have ideas about what the Co-op could do to better
serve its member-owners?
Contact the board to find out how you can contribute!
Have a story idea, comment, or question for
the newsletter staff? To contribute, email us at [email protected].
For daily menu updates,
like the Good Earth Food Co-op
on Facebook!
Shop Super Sunday and enjoy a cup of organic, fair-trade
coffee on us!
Please NoteAdvertisements and articles do not imply endorsement of any belief, idea, or service by the Board, management, or staff of the
Good Earth Food Co-op.
Board Members & Management
Contact the Boardboard.directors
@goodearthcoop.coop
3www.goodearthcoop.coop
Delicious prepared food makes our deli a popular go-to. Who are the
cooks and bakers responsible for filling the warming trays, the soup pots, the cold foods case? In our last issue, Liz Graham, Deli Production Manager, told us how cooking flows through her veins. In this issue, deli staffer Eric Wright tells us the ways food enrich his life.
Eric, where did you grow up? I come from Becker.
How long have you worked in our Deli?At the top of this year, I’ll have been here 1-1/2 years.
Is this your first experience working with food? No, I worked at a local bagel shop as a bread-baker for a handful of years. After that, I worked for a summertime and after-school program at Becker Community Center, as a camp counselor, and I cooked lunch for 75 hungry kids every day.
With all that experience, the question begs to be asked: What’s your relationship with food?I love food, in general! You can always do something new, something better. It’s a wide-open field. You can always learn new things. I’ve learned a lot here, and continue to learn every day.
My relationship with food? It’s been an intimate romance with food for
quite some time. My brother and sisters and I were raised by a single mom. I cooked breakfasts and lunches, mostly for myself, but always made extra for siblings and friends, and my mom cooked dinner. We’d sit down and eat together. That experience is probably what led to my romance with food. I wanted to make food that I loved as much as I loved my mom’s cooking.
Food is my passion. As long as I’m cooking, I’m pretty happy.
When your workday here ends, do you wash your hands of cooking for the rest of the day?No, I cook every night. My roommates and I all like to cook. We have a pretty nice, well-stocked kitchen of fryers, griddles, pots and pans. I may go out to eat once a week.
When did you start making your own food?
I would say I was 13 or 14. When I moved out on my own at 18 or 19, I tried to create food from recipes I enjoyed. I would have paid money for it!
The time came when I moved away from making food from packages and used the separate components. I like doing things the hard way—my burden in life to bear. If I need a sauce of some sort, I don’t open a bottle of sauce, I’ll make it from scratch.
I go in waves and spurts, cooking at home. I’ll go on auto-pilot for a while, then something will spark in my mind and I’ll study it, look at a bunch of recipes, then focus my attention, and learn how to smoke something like a whole chicken.
What are get-togethers like at your house?In the past, once every month or two, a big group of friends would have a big potluck and we’d always try a different ethnic cuisine. We got to try a lot of foods that way. There is nothing that I don’t really like… yes, there is. I can’t stand ketchup, and I didn’t like it when I was young.
Do you have a favorite food?I’m a carnivore; I love meat, and I especially love smoking meat. Every summer, I like to smoke ribs, chicken, turkey legs. I’ve been doing it for three or four years, and the experience, in general, is what makes it.
I use old-fashioned coals, keep an eye on the temperature, and keep it like I want. Smoking is an intimate process. Everything about it is a lot of fun.
I smoke pork butt, and later, we’ll have a pulled pork sandwich. That would be my favorite.
What’s this about your having odd tastes?Right now, I have unusual meats like venison hearts in my freezer. I cut it in strips, fry it in a pan, and add course sea salt. You can’t tell it from beef.
What are some things you like to do in your spare-time? Canoeing, fishing, bicycling, hiking, going on extremely long road trips once or twice a year or two, and cooking.
Staff Spotlight: Eric Wrightby Natalie M. Rotunda
4 www.goodearthcoop.coop
From the Board of DirectorsThis winter, the board has been busy.
We have continued to focus on board development through retreats, meeting education topics, and participation in the Cooperative Board Leadership Development program.
Our new board is learning quickly and we have also been delving into the important policy work of the board.
We have been exploring options to effectively use the space that contains the new community room and the possibility of expanding our retail floor space. Once we have passed the brainstorming stage, we will be reaching out to members this summer to get input on our ideas.
The opening of Fresh Thyme has been a common conversation topic among the board members. Other local stores, like Coborn’s, have expanded their natural food selections in recent years without dramatically impacting sales at the
Good Earth.
As more and more non-local natural food options come into our community, we look to the future and work to address the question, “what will keep the Good Earth relevant for the next 40 years?”
While we don’t have a complete answer, we do know many of the things that we, as board members, value about the Co-op.
We value the democratic control of the Co-op by its members.
We value the work the Co-op does to provide ethically sourced foods.
We value the sense of community the Co-op provides and the ability for people with increasingly diverse world views to come together around our common concerns about food.
It is not too early to think about running for the board. We will have three open seats to fill in September.
If you are not interested or able to serve on the board, please think about people you know who might be and encourage them to attend a board meeting to find out more about how the boards work.
Remember that as with any democracy, member participation is necessary in order for the Co-op to thrive.
Good Earth Board MeetingsMember-owners are invited
to attend every third Thursday of the month at
6:30 pm in the Good Earth Community Room!
Additions to the agenda must be submitted in advance.
5www.goodearthcoop.coop
Need an excuse to go nuts? Check out Barsy’s Almonds at our own Good Earth Food Co-op.
Barsy’s Almonds are the brainchild of friends and former co-workers Barbara and Jason. They started making hickory seasoned almonds as gifts for their friends and family. The lucky recipients were constantly telling them “these are the best almonds I’ve ever had! You should sell these!” So they did.
Sales of Barsy’s Almonds began during May 2008 at the Midtown Market in the Corcoran Neighborhood of Minneapolis. They began in a market booth with one flavor, Smokies. The original Smokies recipe was soon altered to accommodate the need for significantly larger batches. Barbara and Jason made sure each of the all-natural ingredients in the updated recipe created the flavor they were looking for, while ensuring a product that would remain stable during the hot sunny days at the market.
Over the next two years, Barbara and Jason created additional flavors. The new flavors were developed as the result of customer requests and inquiries. The follow-up to Smokies were Sweeties. Customers at the Midtown Market began asking about flavors such as “the cinnamon kind” or “those hot almonds.”
Today Barsy’s Almonds has five varieties: Smokies (hickory), Sweeties (slightly sweet with cinnamon), Hotties (spicy with some heat), Naughties (chocolate with a bit of spicy heat) and Stuffies (flavored with savory herbs and spices).
As the company grew, Barsy’s rented a commercial kitchen. Larger ovens meant the co-owners could make more almonds at one time. Depending on the time of year, Barsy’s produces 200 to 800 pounds of seasoned almonds per week to keep up with demand.
Regardless of the staggering top end weights, each batch of Barsy’s Almonds are made by hand. Every time a customer eats Barsy’s Almonds, either Barbara or Jason have hand stirred the almonds into the seasonings, placed them in the oven, and put them into their packaging. These flavorful almonds are truly handmade. This ensures a high level of quality for each batch.
Barsy’s works with brokers in California to get almonds that are carefully grown. While the almonds are not certified organic, Barbara and Jason make sure to select almonds from growers who are meeting the best practices for clean growing and who use integrated pest management—no pesticides, please. The almonds are as close to organic as possible without Barsy’s incurring the often prohibitive cost of organically grown nuts.
Due to salmonella contamination in previous years, nearly all almonds marketed in the United States must now be pasteurized. Barsy’s chooses steam pasteurized almonds rather than using nuts treated with chemical alternatives.
Barsy’s owners put a great deal of emphasis on creating a clean, consistent product with a long shelf life. Barsy’s Almonds will stay fresh and maintain their flavor for months. But don’t worry, there are no artificial preservatives or flavors.
The simple ingredients can be found in any grocery store. Barsy’s also avoids having overly sweet flavors. A refreshing change from many other snacks.
After finding success at various street markets, Barsy’s Almonds was invited to sell their products at the Seward Community Co-op in Minneapolis. This was the start of selling in stores.
Most of Barsy’s nuts are sold through food co-ops, grocery stores, and specialty shops. Word of mouth helped to expand their sales to a number of retail sites, including the Good Earth Food Co-op.
Future plans for Barsy’s include some tweaks to the packaging and possibly a couple of new flavors. When asked about expanding, Barbara says they are in a good place for now, but if demand begins to exceed their ability to keep up they may consider adding another person to help with production.
So how do you find these tasty treats? They’re often on display near the front cash registers at the Good Earth, and of course you can always ask a friendly staffer to point you in the right direction.
The clear, close-fitting packaging lets customers know exactly what they’re getting for their money. No air-filled bags here, just a simple treat with great flavors. Keep them at work, in the car, or in your pocket for a fast, healthy snack.
The Best of Barsy’sby Donniel Robinson
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Natural Health with Dr. Leeby Lee Aberle, ND, IFMCP
“I’ve tried everything and I’m not getting
better.”I hear this phrase often. The problem with this statement is that it’s only half true. What’s true is that they aren’t better. What isn’t true is that they haven’t done everything. None of us know what we do not know.
The reason so many of us think we have tried it all is that no one taught us to look beyond the surface and no one encouraged us to understand that each of us are our best expert on our body.
We may have tried all that conventional medicine has to offer. But sadly we have only scratched at the surface. Many of us also have almost given up any hope for a pain free and energy full life.
A diagnosis is a good beginning to determining what is going wrong but it just scratches the surface. A deeper look at why and how of you became sick can get you to the underlying cause and lead inevitably to a cure. This is why one of my guiding principals is to “treat the person, not the diagnosis.” But how does this work in practice?
Here is an example. One of my patients, let’s call him George, told me about years spent getting normal tests from more than 6 other doctors, but never getting well. Rather he got worse as the years dragged on.
George was a 42-year-old male when he came to my office. He used to be very active and athletic but felt tired all the time. He kept gaining weight despite regular exercise and a good sensible diet. His cholesterol was elevated. His other doctor wanted to put him on statin drugs. George researched the side effects and looked for other options. Most concerning to him was his erectile dysfunction.
George and I completed a thorough intake and medical history, and I chose additional tests to see if there was more to his cholesterol than a deficiency of statin drugs, especially given his family history and symptoms.
Tests From George’s Medical DoctorTotal Cholesterol - elevatedLDL - elevatedTriglycerides - elevatedFasting Glucose - normal rangeHemoglobin A1c - normal range
My Additional Functional and Naturopathic TestsFasting insulin - normal range2-hour post glucola challenge glucose - normal range2-hour post glucola challenge insulin - elevated
The elevated 2-hour insulin is the most sensitive marker for early metabolic dysfunction. If allowed to go unchecked, it could turn into diabetes or cardiovascular disease, possibly both. George was treated with diet, movement, and targeted nutritional therapy for a few months. George’s cholesterol returned to a healthy range and he had energy, lost weight, and experienced normal sexual function.
Many of us are aware when we feel out of sorts. It is disconcerting to know something is not right and for all the tests to come back normal. This is when you should look to other, better options to explain why you don’t feel well.
My job is to help people get to the why of their symptoms. I consider nutritional, genetic, environmental and infectious issues that may have been missed by more surface evaluations.
If a doctor treats you and you don’t get better than something has been missed.
Always ask yourself why you feel like you do. There is always a why.
These are two of my favorite options for looking for that why and for gaining a deeper understanding of an underlying cause.
Eastern medicineI often consult with Karen Nielsen, L.Ac., MSOM who uses her understanding of Chinese medicine to provide great insight. Chinese medicine measures health differently than in western medicine. Chinese Medicine is a health model where health is defined in your appearance, your pulse, and response to your needle treatment rather than the absence of a disease. It is this different viewpoint that often provides the key piece of the puzzle.
ThermographyI have been working closely with Kristy Nelson of Mobile Medical Thermography Imaging. Her company offers the highest resolution imaging available. It’s really amazing. You may have heard of thermography in reference to using it as a safe evaluation of breast tissue. I think of thermography with my chronic patients as it points to areas of inflammation that we need to prioritize to improve symptoms. One area that is too often overlooked is the mouth and sometimes thermal imaging can show problems not seen on a visual or x-ray evaluation by your dentist. If you have known or unknown oral health challenges, it will impact your overall health.
Trust your instincts! If you do not feel well, seek out support to optimize your body’s function. Along your journey if you are running into roadblocks, know there is proactive support available to help move you forward in your effort to improve your health.
- All natural, non-GMO ingredients.
- Made with love by a small, local company.- No preservatives or added fats.
7www.goodearthcoop.coop
Why the Co-op?by Stephen Janasie, GEFC Board Member
A Haiku for the Co-op
Minnesota thrivesWhen we tend our own gardensAnd mind our own store I am a small business owner. If you
are reading this, you probably are, too. How cool is that? Together, we own the finest grocery store in Central Minnesota.
If you don’t own a piece of the Good Earth Food Co-op, I have great news: We are inviting you to join as an investor today! When I was growing up, I never pictured myself owning anything. My parents didn’t own their own business. One grandfather worked in a Simmons factory making mattresses for 40 years; his wife held a job with AT&T as a phone operator. One grandfather was a carpenter for the Elizabeth (NJ) Board of Education.
On both sides of the family, they worked hard to make sure that their children would enjoy a good life. They mostly succeeded, but each generation still finds themselves working for someone else. I am proud of everything that my relatives have accomplished. Whether you are a professional or a working
class hero, there is no shame in giving yourself to something that is bigger than you. However, one of the consequences of this kind of existence is that some decisions are made for you. In a very real sense, you don’t have full control over your life. Why shop at the Co-op? Why become a member-owner? I think the biggest reason is empowerment.
When I used to shop at giant supermarkets, I would fall in love with certain products. They would become part of my weekly routine, little things to look forward to in life. Later, they would disappear without explanation. Worse yet, they were usually replaced with something inferior. When this would happen, I could go talk to a store manager, but it often seemed the words were falling on deaf ears. Half the time, the person looked like they would rather be someplace else. Why the Co-op? It’s simple: if you shop here, this is your store. If something is out of place inside of it, you have the power to change it. Through that power, you have just a little more control over your life.
On top of that, a good portion of your money is going to stay in our community, helping your neighbors gain control over their destinies. In the process, we don’t just get fed, we also grow stronger. What other store offers you that?
Y o u r s y m p t o m s t e l l y o u r s t o r y . W e l i s t e n .
2 l o c a t i o n s t o s e r v e y o u .
Alexandria510 22nd Ave E suite 2B
Alexandria MN 56308320 219-6800
St Cloud22 Wilson Ave NE, #205
St. Cloud, MN 56304320 253-4112
Naturopathic and Functional MedicineClinical NutritionLyme Disease
Pain ManagementNatural Pharmacy
Body Composition TestingHealth Coaching
Massage TherapyAcupuncture and Chinese Medicine
MidwiferyHomeopathy
Standard and Specialized Lab testing
F r e e 1 5 m i n u t e p h o n e c o n s u l t s i n f o @ E d g e w a t e r M e d . c o m
8 www.goodearthcoop.coop
The Game (or Canoe or Boating) PicnicEric Wright, Deli Production Staff (meet him in this issue’s Staff Spotlight), likes canoeing with friends, fishing along the way, and eating on the nearest sandbar when hunger strikes. Sometimes, they’ll pack a charcuterie, which is easy to store in canoes and take ashore. Meals have consisted of cold meat, cheese, olives, side salads, and a beverage. For Eric, picnicking isn’t the main event—canoeing and fishing is. If canoeing isn’t your cup of iced tea, then eat hardy and run—to the volleyball or badminton net, a nearby tennis court, or grab the Frisbee.
• Cold cuts, cheeses, olives, dill pickle spears • Nuts (how about Barsy’s all-natural flavored almonds?)• Bread slices dipped in herb-infused olive oil • Celery and carrot sticks with your favorite dip• Peach slices, grapes, or cherries • Dried figs or mangoes, Energy Bites from the bulk department • Peanut butter cookies, cupcakes (vegan options abound at the Co-op)• Strawberry or raspberry lemonade• Water with cucumber slices
The Back Yard Barbecue Picnic No picnic season can be considered complete without eating food cooked over an open fire, the air lively with laughter and conversation.
• Hamburger patties, hot dogs, sausages• Pickle relish, sliced tomatoes • Potato salad• Deviled eggs• Baked beans• Corn-on-the-cob• Watermelon or cantaloupe slices• Chocolate cake• Water with orange slices
The Garden-to-Jar PicnicNo reason to pass up a beautiful blue sky just because the air temperature is up, when cool, fresh salads and fruit will help keep internal body temperatures under control. Pack your salad in a mason jar, dressing on the bottom, then just shake and munch when you’re ready. Don’t have a garden or a stocked fridge? Swing by the Good Earth deli on the fly to enjoy the fresh, organic salad bar available daily.
Everybody Loves a Picnicby Natalie M. Rotunda Continued from page 1
that may call you to the blanket you’ve laid under a shade tree.
A large garbage bag in case your picnic area doesn’t have trash bins.
You can’t bring good weather, but you can keep an eye to the skies and an ear to the forecast. The Old Farmers Almanac (founded in 1792, about one hundred years after the French founded the pique nique) predicts, “Summer will be cooler and a bit drier than normal. The hottest periods will be in mid-July and early to mid- and mid-to-late August.”
Happy picknicing!
• Home-garden greens or Co-op bulk spring mix and spinach• onions, tomatoes, carrots, cucumbers, celery, whole radishes• Sliced almond, pecans, walnuts • bottle or homemade salad dressing• berries, pineapple chunks, watermelon chunks, apples, • angel food and pudding parfaits • Water with fresh lemon slices • Cupcakes? Go ahead. Who doesn’t love the occasional moist, frosted cupcake?
The After-Work Boxed Supper Picnic The Good Earth deli makes this readymade picnic idea a slam-dunk, so you’ll have lots of time to relax with family and friends at a favorite park. If you like a little live music with your picnic, take in a St. Cloud Park Band performance at Barden Park at 7:30 p.m. on Thursdays in July and a few in August. Oak trees provide plenty of shade and breeze, and picnic tables are available, as is a playground.
• Hot entree bar offerings like egg rolls, tikka masala, enchiladas, and good ol’ mac and cheese • Hot soups, such as chicken wild rice • Cold sandwiches, including vegan options• Fully loaded salad from the salad bar • Vegan cookies, gluten-free bars, and even bread pudding • Fountain of Juice veggie juice• Kombucha, cold brew coffee drink, chai, smoothie Bring a box or several boxes large enough to hold the food and drinks for easy transport to your picnic site.
Non-food items you may want to bring:
Ample cooling for fresh foods
A big, washable blanket. Traditionally, picnics are enjoyed on a blanket. If that’s your pleasure, remember that you’ll need a hard surface from which to serve your foods. A couple of ideal choices? A big chest with flat top, or folding tables.
A tablecloth to prettify the picnic table, in case feasting on a blanket is just not your thing. Handy tables provide not only a place to sit, but a surface to lay food and beverages.
A few big pillows for that post-meal nap
continued on page 9
CSA
Nick and Joan Olson
320-693-5502prairiedrifterfarm.wordpress.com
CSA pick-up sites in
St. Cloud and Sartell
Certified organic
produce from our family to yours
Sign up
today!
Prairie Drifter Farm
9www.goodearthcoop.coop
Join us for
brunchevery
Saturday & Sunday
Continued from page 1Staff Favorites
Visit the
GOOD EARTH DELI
for made-fresh-daily
comfort foods, from
delicious soups to
hot entrees.
For menus, check out
the Co-op’s website
and Facebook page.
lives of those who shop here.
Another question I’m often asked is whether a person has to be a member to shop at the Co-op. I love to let them know that everyone is welcome at the Good Earth and you can choose to become a member-owner to support the Co-op and reap the benefits of membership, or simply shop at the Co-op, no membership required.
Being a member-owner of the Co-op means more than just shopping; it means voting, coming to movie night, maybe joining a committee, or even running for a seat on the Board of Directors.
Being active in the Co-op means coming to our potluck or visiting with the Board of Directors on Super Sunday. Once you dip your toes into the warm and welcoming community, you’ll want to dive in.
Help me spread the word about what sets the Co-op apart—products you can trust; values that put people first, from our first-time shoppers and loyal members to our friendly staff and local producers; and a community you can feel at home in.
Inviting a friend to share a hot, delicious meal from our hot entree bar or a fully loaded salad from our salad bar is a great place to start.
Manager’s Note
Andrea
Bulk Amore Tea by Art of TeaWhite tea: rosebuds and lavender“Tastes great and it’s good for any time of the day.”
Javlyn
African Peanut soup from the deli with Artisan Naan bread“Because they taste wonderful and are both locally sourced.”
Amanda
Mountchevre Goat Cheese with Garlic and Herbs“I love the taste and the texture of this goat cheese, and it goes great with almost any cracker!”
10 www.goodearthcoop.coop
Geoffrey’s history with various types of cooperatives reaches back to his childhood. In this issue’s Member Spotlight, you’ll learn more about that and his history in teaching before and since coming to St. Cloud State University.
Geoffrey, tell us where you’re from.Well, the simple answer would be Cape Town, South Africa, but since I was forced to leave for political reasons—essentially disowned—I’m not sure that I would be acknowledged as being from there. Expelled, maybe. Since, I have been teaching at St. Cloud State for the last 29 years. It’s by far the longest I’ve ever lived in one location, so I would say that I’m from St. Cloud, Minnesota (USA, not France).
We know you’re in academia. Have you taught at other universities or colleges?My academic career started, I suppose, running an alternative “freedom” class during a sit-in at the University of Cape Town. Later on, I offered classes at UW–Madison. Then Knox College, Illinois; Oklahoma State; and now St. Cloud State.
Tell us about your work as an educator.As mentioned, I started in South Africa, running classes during a sit-in that led to my leaving South Africa in a hurry. Coming to the States in Milwaukee and Madison, Wisconsin, I helped to set up and teach in three alterative high schools, worked as a teaching assistant in the welding program at Milwaukee Area Technical College, set up and ran an alternative high school for “delinquent” youth at the Jewish Vocational Services in Milwaukee. I also set up and taught another alternative school for the Commando Project in Milwaukee.
While in Madison working on my Masters and PhD, and as a single parent, I set-up a socialist early childhood cooperative program called the Young Pioneers. I did a few years as a kindergarten teacher, then moved into academia as a kindergarten /elementary educator at Knox, Oklahoma State, and started here in St. Cloud as such.
Currently, however, I offer courses on genocide, the genocidal, and restorative justice, as well as courses for students “on probation.”
When did you become a member of Good Earth Food Co-op?It was almost certainly one of the first things I did when I came to St Cloud 28 years ago. My wife, Marilyn, had a longstanding disagreement about who joined first – we did not know each other at the time. As it turns out, she was first — her number is lower than mine by 47. I have tried to buy her number, but she will not budge.
What drew you to become a member? I have been involved with co-ops since I was a child when my mother helped organize a sewing cooperative for women known as “the banished.” One of the crueler aspects of Apartheid in South Africa, where political activists were internally banished and forced to live in arid areas with no means of support and dependent on meager handouts from the government. Think of it as a concentration camp.
Member-Owner Spotlight: Geoffrey Tabakin by Natalie M. Rotunda
I am fully committed to the whole concept of cooperatives and community self-sufficiency. Wherever I have lived and whenever I can, I will join and support co-ops. I have been a founding member of co-ops in Milwaukee, in Madison (Mifflin Street Co-op, Willy Street Co-op). Recently, I was able to visit with a weaving and arts co-op in Rwanda, Africa. Most recently, Marilyn and I joined the Kootenay Co-op in Nelson, British Columbia. I am member of the St. Joe Co-op and served briefly as a board member there.
It may be that I am drawn, because it’s an addiction for me and a necessary part of being in a community.
What do you like best about being a member of GEFC?I very much value the community of all who work and serve the community there. I also appreciate the warmth of the welcome I receive there.
Do you have favorite foods that you buy from the Co-op?Right now, I’m into the samosas on Wednesday, and I’ve always enjoyed the peanut butter soup with a stop of fresh bread. Truth is, I don’t really know how to answer—mind you, the Romanesco broccoli is quite beautiful.
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Centennial Plaza2010 Veterans Drive
Saint Cloud, MN 56303
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Become a member today! Benefits include:• A 5% discount to use once each month.• Monthly specials exclusively for member-owners.• A 10% case discount on pre-ordered products.• Patronage refunds based on your purchases during profitable years.• Reduced or free admission to Good Earth classes and events.• And more!
For more information or to apply for membership, please visit GoodEarthFoodCoop.coop or see one of our friendly staff members.
Centennial Plaza2010 Veterans Drive
Saint Cloud, MN 56303Tel: (320) 253-9290
[email protected]@goodearthfoodcoop.coop
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