use a two-quart Lexan container with atight-fitting lid). Kimchi will be ready toserve after an hour, but better after twodays. Store, lidded, under refrigerationfor up to two weeks.

Kale Ssamjang—Chef Bruce Wallis• ¼ c rice flour• 1 c miso• ¾ c Sriracha sauce• ¾ c sambal oelek• 1 c honey• ½ c sesame oil• ¼ c minced garlic• 2 c chopped kale, packed• ¼ c toasted sesame seeds

Bring four quarts of salted water to aboil. Quickly blanch kale (about 45 sec-onds), remove, and shock in ice water.Drain and squeeze out excess moisture.Combine blanched kale with remain-

ing ingredients in a food processor andprocess until a slightly chunky sauce isobtained.

A G A R B A N Z O G A Z E T T E 16 W I N T E R 2 0 1 1 - 1 2

The following two recipes are from theOne Vegetable, One Community IronKale Chef Cook-off, August 6, 2011, at theMidsummer Food Fest at your Co-op.Thank you Chester Creek Café for sharingyour recipes with our readers!

Kale Kimchi—Chef Bruce Wallis• 3 quarts chopped kale• 2 quarts chopped Napa cabbage• 1 c sugar• ¼ c kosher salt• 2 c shredded carrot• 2 c thinly sliced green onion• ½ T red pepper flakes• 2 T whole mustard seeds• 3 T fish sauce• 3 T tamari• 2 T sesame oil• ½ c rice wine vinegar• 2 T sherry vinegar• 1 T sambal oelek

Place greens in a bowl and sprinkle withsugar and kosher salt. Let rest for anhour to draw out the moisture. Whengreens become limp, toss and taste.They should taste sweet and salty, but ifthey are excessively salty, rinse slightly.Mix with remaining ingredients and

pack into an appropriate container. (We

Back in October of this year I re-ceived an invitation from agroup of Amish farmers tocome to their community and

visit at the home of Jonas Hochstetler.Our relationship with these growersgrew directly out of a desire to increasethe overall volume of local produce thatwas purchased, as well as to expand therange of offerings. As our businessgrew, especially after our relocation, wesoon found that we were sendingmoney out of our region for things likecorn, melons, tomatoes, etc… early, lateand during the height of the season thatwe could better direct to support andbuild up a regional food production in-frastructure. From the first cold letters we sent to

organic certification associatesthroughout the state we began workingrelationships with growers mostly in theHarmony, MN, and surrounding area.We have enjoyed the produce and smalltalk from these growers for—in somecases—4+ years and had never had theopportunity to meet face to face. In ourlearning curve we found that while wesent letters to many growers, the over-whelming response was from Amishgrowers who sought better markets fortheir products than produce auctionsand consolidators like Organic Valleywere offering.

While common wisdom might bethat all Amish agriculture is chemicalfree, in fact the use of chemicals is notuncommon, though certified organicgrowers are a strong and increasingportion of the farms. Many of the grow-ers, like Harvey Lambright of LimeSprings, IA, have large mixed opera-tions including beef cattle, pigs, grainand sweetener production in additionto produce; throw in some timber furni-ture and you have a quick snapshot. Di-versified and responsive operations arethe norm, with a number of growersproducing items they may have nevereaten before because of our ready mar-ket. We have also been diversified inour offerings at WFC because of our re-lationship, including the sorghum of-fered next to the maple syrup here inthe store. As with all of our growers, creativity

is required to maximize production andwork with limited resources. We oftenthink of absence of electricity and useof cars as a barrier, but through cooper-ating with others on the periphery ofthe community these growers are ableto coordinate orders and make their op-erations mesh with our admittedly high-tech approach. We may have tocoordinate with a courier to pick upproduct, but facilities like Jonas’ beauti-ful packing shed (recently cleaned from

hosting a wedding), which houses thecommunity’s box supply, provide ice-cooled storage (the ice room was still1/3 full after the heat of summer) andstaging options for the ever-expandingcircle of growers. We may crunch num-bers on expected demand, but the in-ground water/boiler system stokes thegrowth of those early tomatoes. Theymay be sending semi-truck loads ofpumpkins and squash to Missouri, butthey are increasingly putting in greens,lettuce and all manner of vegetables forus. Like many of our growers, they havealso been inspired by Eliot Coleman’swork in season extension, with severalhaving attended his presentation atSeed Savers some years past.WFC has benefitted from working

with this group of folks, who have muchin common with our own farmers closeto hand: ingenuity, honesty, hard workand a healthy interest in sustainable fu-tures for their families. Sitting aroundJonas’ massive kitchen table, under thepolished metal disk that would hold alamp come twilight, with growers rang-ing from 25 years old to three timesthat age we looked ahead to the 2012season, talked varieties and quality andwhat WFC would be offering from theirfields as our shoppers continue to sup-port local and regional growers ingreater numbers! GG

co-op outreach

And from “Dr. Karsh”, we have a fast wayto use of left over rice and a few vegeta-bles from the crisper.

Curried Zucchini Croquettes—Michael Karsh, Produce Manager &WFC Owner

• 3 c cooked brown rice, preferablyshort grain

• 1 large zucchini, unpeeled and finelyshredded

• 1 medium carrot, washed and finely •shredded

• 1 clove garlic, finely minced• 1 c Gluten Free flour mix or regularwheat flour

• 1 t salt• ½ t curry powder• 2 eggs• 2 T oil

Combine all ingredients in a large bowl,mixing well to combine the eggs. Scoopout in small balls and flatten into shapeon a 375º F oiled skillet. Fry, flipping asneeded to brown on each side. Servedhot, they are great w/ cheese, salsa ormost any dish as a side. They makenice cold snacks as well! Makes 14-18depending on sizing.

by Michael Karsh, Produce Manager

Served with asian-inspired ribs, thekale kimchi andssamjang make

a delicious meal.

Halloween 2011 and your WFC goblins

Yer co-op nabbedthe Spicy Spiritaward at this

year’s United WayChili Cook-Off.Ain’t they good

lookin’?

Annual Meeting registration super-squad: LisaAnderson, Andy Theuenick, Amanda Borgren,

Dale Maiers & Shannon Szymkowiak.

Awesomeattendance at the

Annual Meeting thisyear: great job

Owners!

CHUM’sRhubarbara makes an appearance at your Co-op.

back 40 extending our reach

PRSRT STD

U.S. POSTAGE

PAID

DULUTH, MN

PERMIT NO. 492

610 East 4th Street

Duluth MN 55805

Address Service Requested

DULUTH, MINNESOTA

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Along with responding to cust- omer comment cards, phone calls, emails and questions from customers in the store, I

interpret compliance with the aboveTreatment of Consumers Policy to in-clude studying and incorporating themesfrom shopper surveys into improve-ments for day-to-day operations. Sinceopening at this location, WFC has spon-sored every-other-year shopper surveys inthe same format as that used at manyfood co-ops around the country. The data

is compiled and analyzed by the Univer-sity of Wisconsin River Falls Survey Re-search Center. We’ve been able tocompare responses to previous years ofour own data AND to compiled datafrom other food co-ops.Consumer response to our 2011

Shopper Survey was nearly 300% higher(1,187 responses, 98% from Owners)than in 2009 (434) and has given us alot to think about. Owners were askedto rate their overall satisfaction with theCo-op and to indicate how well WholeFoods Co-op meets their overall needs.In Figure 1, overall satisfaction with theCo-op is shown in the top bar in eachpair and the Co-op’s ability to meetowners’ overall needs in the bottombar.The degree to which Owners are sat-

isfied with WFC is considerably higherthan their assessment of WFC’s abilityto meet their needs. Seventy-nine per-

cent said WFC is meeting their needswell or very well compared to 95 per-cent who said they are satisfied or ex-tremely satisfied with WFC as a whole.This gap suggests that shoppers seemto value the existence of WFC slightlymore than they rate the services deliv-ered. The observed gap between satis-faction with WFC and the store’s abilityto meet shopper needs is consistentwith similar surveys the Survey Re-search Center has done for other foodco-ops. The average gap in the national

database is 17 percent compared to 16percent at WFC. The gap may implythat shoppers like the idea and philoso-phy of the coop but, for one reason oranother, find that WFC has not beenable to satisfy all their overall needs.See what I mean about interesting?Along with pages of data analysis,

there were 68 single-spaced pages ofcomments from which the Manage-ment Team, Assistant Managers, Pro-motion & Education Coordinators andManagers on Duty wrested a list ofthemes and proposed action steps foreach department. Overall, while priceremains the dominant concern, the de-sire to replicate WFC, warts and all, inother neighborhoods and communities,remains the dominant hope.Some of the changes resulting from

survey analysis that you can expect tosee in coming months:

• More dynamic promotions/morefrequently

• Reduction in congestion on the salesfloor during restocking to improvecustomer access to products

• Expansion offresh/frozen meat andseafood products

• Addition of acustomer service centerin mid-store with a focuson body care andsupplement informationand expansion of theselection of body careand supplement products

• Combine grab & gobeverages in one locationnear checkouts

• A web site face-lift

• Link the image of the Owner swipecard with Owner Extras signage

• Expand fresh bread options

• Hot bar available at 7 AM

• Implement ordering system for made-to-order sandwiches

• Staff the express checkout lanethroughout each day

• Expand the indoor seating area

• Improve safety, landscaping, trafficflow and outside seating aspects ofthe customer parking lot

Thank you so much to all of you whotook the time, and it was a chunk oftime, to respond to WFC’s 2011 Shop-per Survey. You’ve helped us to focuson improving our performance andmade us feel appreciated! GG

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

GARBANZOGAZETTE

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

www.wholefoods.coop STORE HOURS:

7 am – 9 pm every day

Ownership Investment:$100 per voting membership

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

A

The Garbanzo Gazette is publishedfour times a year (March, June,September, December ) for theOwners and patrons of Whole FoodsCo-op. The Garbanzo Gazette ispublished by Whole FoodsCommunity Co-op, Inc. to provideinformation on Whole Foods Co-op,the cooperative movement, food,nutrition, and community issues.Views and opinions expressed in thisnewsletter do not necessarily reflectthose of Co-op management, Boardor Owners. Submissions must bereceived one month prior topublication. The next deadline isMonday, January 30, 2012. Refer submissions and questions toshannon@wholefoods.coop.

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

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

The information in the GarbanzoGazette is also available on ourwebsite at 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 addressand to keep the cooperative informedof any changes in address. This obliga-tion shall continue even after a mem-bership has been terminated as long asthe Member has any interest in the co-operative. In an effort to remind ourOwners to keep WFC advised of ad-dress changes, the Board, on8/26/96, approved a policy makingan Owner temporarily inactive whenthere is no current address on file.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. It’s a great way to intro-duce your friends, family and co-workers to your Co-op!

Sharon Murphy, General Manager since1988, attended first CCMA in 1988, Gazettecontributor since 1978. Still never gets thelast word

TREATMENT OF CONSUMERSThe General Manager will not be disrespectful nor fail to respond to customer concerns. Accordingly, the General Manager will not:

Operate without a system for soliciting and considering customer opinion re-garding preferences, product requests, complaints and suggestions.

Allow an unsafe shopping experience for our customers.Board Policies/Executive Limitations Policy B8

management reportby Sharon Murphy, General Manager

So are We.Thank-you for the great summerand fall, remember to have fun

on the slopes this winter!

��������� � ���������

���������PRODUCE FROM PARK PO IN T

Figure 1: two measures of Owner satisfaction with Whole Foods Co-opOverall satisfaction with Whole Foods Co-op Whole Foods Co-op meeting needs

Extremely satisfied/very well

Satisfied/well

Slightly satisfied/somewhat well

Slightly dissatisfied/somewhat poorly

42%32%

53%47%

4%17%

1% Dissatisfied/poorly 0% Extremely dissatisfied/very poorly 0%2% 0% 0%

and their first duty is toserve Member-Owners. It isgood to learn once againthat Whole Foods Co-op ispart of something impor-tant, and that we are not justabout selling groceries.Another major theme was

the International Year of theCooperative, as declared bythe United Nations’ Celebra-

tion; recognition of co-ops worldwidebegan on October 31, 2011, and contin-ues through 2012. In our vestibule,you’ll soon see the banner with an IYCproclamation which many of you signedat our Annual Meeting. We will recog-nize the International Year of the Co-opin various ways, so stay tuned.A few websites you may be inter-

ested in:

NCBA (International initiatives):www.ncba.coop/ncba-clusa/home

International Co-operative Alliance:www.ica.coop/al-ica

John Restakis: www.newsociety.com/Contributors/R/Restakis-John

Thanks for reading! GG

“T he Power of Co-opera-tive Principles” was thetheme for the annualmeeting of the NCBA

that Board President Chris Edwardsonand I recently attended. It was held inMinneapolis–right here, in the statewith the largest number of co-ops in theU.S. This annual event brings together alltypes of co-ops. The question I wantedanswered was: how doother sectors of the co-opworld use the seven coop-erative principles?The conference itself

illustrated Principle Six:Cooperatives serve theirmembers most effectivelyand strengthen the coop-erative movement byworking together throughlocal, national, regionaland international struc-tures.Other answers came quickly. The

principles make credit unions much dif-ferent from banks, even though bothprovide financial services. (PrincipleThree: Member economic participation)Profits are returned to Member-Owners

through lower costs and better service.I don’t need to remind you how bankshave operated in recent years. Thoughenergy co-ops deliver utilities to homesjust like other providers, they are ownedby their members and THAT makes avast difference. Extending utilities to re-mote locations can be justified by theSeventh Principle, Concern for Commu-nity, and not just by whether future

profits are enough. In insurance, housing, wholesale

purchasing, in the production, distribu-tion and sales of food, in diverse indus-tries, we heard stories about buildingvalue for members. Although our indus-

try, retail grocery, is quitedifferent from other co-opsectors, the values we sharewith other cooperative in-dustries make us very alike. The ideas we brought

home ranged from the mun-dane (ways to communicatebetter, how to do strategicthinking) to the inspiring.

One speaker, JohnRestakis, author and Execu-tive Director of the British Co-lumbia Co-op Association,reminded us that coopera-tives worldwide employ morepeople than all the world’smulti-nationals combined.And, he pointed out that thecooperative vision continuesto thrive and hold the keys tothe emergence of an eco-nomic model that is capableof remaking and humanizing

the current capitalist system. Not aminor thing- many of you might agree alittle re-working couldn’t hurt!This is impressive. Co-op businesses

are powerful grassroots movements,democratically run, durable and nimble,

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 1 - 1 2 3

In the Policy Governance model, an ENDS Statementanswers the question “What will be/is different be-cause this co-op exists?” The ENDS Statement ap-proved by the WFC Board of Directors on March 23,2009: In Duluth there is a thriving consumer-owned co-operative that supports, invests and partners to create ahealthy community including, but not limited to, ahealthy regional food system.In the July-September2011 quarter, management reported the followingprogress on ENDS:

• $5,000 to Duluth Community Garden Programfor support of neighborhood gardens.

• $3,000 to Lake Superior Farming Association forscholarships to the Farm Beginnings Program.

• $2,012 to the National Cooperative BusinessAssociation to support promotion of 2012 as theInternational Year of Cooperatives.

• $200 to CHOICE, unlimited ARTS Program.

• $1,000 to Neighborhood Housing Services tosupport the 2011 Hill Fest event.

• $350 to the Cooperative Development

Foundation for the Howard Bowers ScholarshipFund to help cooperatives build a better world;contributions in October 2011 will be directed tonew food co-ops and groups organizing food co-ops.

• Management participation with and logisticalsupport for the Good Food Network SteeringCommittee, the Duluth Farmers Market, Food &Water Watch/Fair Farm Bill, the DuluthCommunity Farm Steering Committee, the GrantCommunity School Collaborative Board and theEast Hillside Youth Theatre’s production of OurPeace O’ Ground.

p r o g r e s s o n e n d s

David Helf

by David Helf, WFC Board of Directors

board report the power of cooperation

interested in how the board works?Meetings of the Board of Directors, except for closed

sessions, are open to WFC Owners. If you have an item fordiscussion at the Board meeting, please submit your item inwriting by the first Friday of the month in which you requestthe Board’s consideration. Such agenda items will be subjectto time constraints at the Board meeting. Board meetingsare on the 4th Monday of every month beginning at 5:30 PM

subject to change due to holidays and co-op events.

the buzz wfc staff news & award winnersby Jill Holmen, P & E Coordinator

Aheartfelt congratulations to JP of the Produce department for pass-

ing his board exams, making him certi-fied to take X-rays in the U.S.! We’reproud of you, JP!

Staff AnniversariesJanuaryAngela Hanson, Deli 1 year

Alex Mohrbacher, Produce 5 years

Debbie Manhart, Deli 12 years

Eric Reed, Merchandising 7 years

FebruaryAmanda Borgren, Finance 4 years

Aaron Connolly, Deli 1 year

Kala Edwards, Deli 6 years

Justin Hemming, Deli 12 years

Lisa Moran, Front End 1 year

Sharon Murphy,General Manager 32 years

Rianna Reiter, Deli 6 years

Shannon Szymkowiak,Promotions and Education 9 years

SEPTEMBER

OCTOBER

Gumby Award: Gumby Award: Customer Service: Justin Petite (JP), Angie Hanson, Barbara Akre, Produce Clerk Deli Cook Deli Cook

NOVEMBER

Gumby Award: Customer Service: Customer Service: Ellen Turner, Per Swenson, Hally Sharrow, Merchandising Clerk Merchandising Clerk Front End & Produce

Gumby Award: Customer Service: Safety Award Jordan Schreiber, Bryan Wentworth, Michael Olker, Merchandising Clerk Deli Counter Clerk Front End Asst. Manager

The recipe for this fanciful dessert comesstraight from my mother’s recipe file, andbrings back fond memories of my child-hood.

—Barb Akre, SeptemberCustomer Service Award Winner

Floating Islands may have originatedin France (as Flottantes). There are manyvariations online, including versions byJulia Child and Wolfgang Puck, who top itwith caramel. Others use fresh strawber-ries or drizzled chocolate but it’s great justby itself!

Floating Islands —Barb’s Mom

Beat 2 egg yolks and 1 whole egg in topof double boiler. Blend in ½ C. sugarand 1/4 t. salt. Pour in 1½ C. scaldedmilk. Cook over simmering water, stir-ring constantly til custard coats a silverspoon. Blend in 1 t. vanilla Beat 2 eggwhites until stiff. Fold in 4 T. sugar.Drop meringue islands on custard.Bake in 375º oven until peaks “islands”are browned. Serve warm, or chill andserve cold.

Long ago, a girl grew up in ruralCass County, Minnesota. Her fa-ther, a lumberjack, was Norwegian,her mother Swedish. The girl

grew up hearing both languages spo-ken, as the grannies who lived withthem spoke very little English. The fam-ily lived simply, as they had little money.This girl walked to school carrying herlunch, which usually consisted of sev-eral pieces of lefse, rolledup with butterand sugar.

When thegirl grew up, shemarried a countrypreacher/farmer from Indiana andspent the rest of her life on his familyfarm, where they raised three kids on ashoestring. She planted big vegetablegardens and filled the cellar with goodthings to eat. She helped the farmerwork the fields and put up hay. Shehelped the farmer’s mother milk thecows and make butter. She often tookthe children for walks in the woods.And she became a preacher too, at thelittle church just down the road fromthe farm. It was a good life, but she was far

from home. In those days long-distancephone calls were an expensive luxury,and interstate travel was not so easy, soshe was sometimes homesick. As oftenhappens, food offered a way of preserv-ing memories of home. At Christmas,she baked the same cookies and tearings as her mother had done. And shemade lefse. She cooked it right on topof the big, black iron cook stove — notfor the children’s everyday lunches, but

on the day before Christmas, with thewhole family gathered in the kitchen.There were no other Norwegians in

that little corner of Indiana, so no oneelse knew about lefse. But her familyloved it. They all gathered around tohelp roll it out thin and turn it on thefloury stove top, and gobble it up warm,with butter and homemade jelly. Thosewere very happy times.

You have surely guessedthat the girl in the

story was my dearmother, Mil-dred BergeWilliams.LikeMamma,I toohavemoved faraway frommy child-

hood homeand have suffered

from homesickness.And now I too make the tradi-

tional Christmas cookies and tea rings.And I make lefse often, not just atChristmas. It is my older daughter’s fa-vorite thing to take in her lunchbox. GG

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

Here is the recipe for lefse that my mothergave me many years ago. (I miss you,Mamma.)

Mama’s Lefse• 5 c potatoes, peeled and cooked*

• ½ c butter

• 3 T powdered sugar, optional

• 2 c flour

• 1 t salt

Drain the cooked potatoes and let themdry for a few minutes in the pan. Putthem through a ricer if you have one.Mash the potatoes thoroughly—try toget all the lumps out. Add the butter. Letthe potatoes cool then add the sugar,flour and salt. Mix well, kneading withyour hands and adding flour a little at atime as needed to get a nice, smooth,workable dough. Don’t use more flourthan necessary.Roll out pieces of dough into very

thin rounds on a well-floured board.Bake them on a fairly hot, ungreasedcast iron skillet or on an electric griddle—or on top of a wood-fired cook stove,if you are so fortunate. Turn once ortwice, until the lefse is brown-spottedon both sides. Be patient. Serve withbutter and jelly. To save them, cool onracks, then layer with waxed paper andrefrigerate or freeze.

*Mamma told me that for best resultsone should use a very dry potato, such asIdaho; moister potatoes require more flourand you lose the potato flavor.

A G A R B A N Z O G A Z E T T E 4 W I N T E R 2 0 1 1 - 1 2

in balance with ayurvedaI remember mamaby Bonnie Ambrosi, WFC Owner

Editor’s note: Ayurveda is a Sanskrit word meaning “the complete knowledge for long life” and deals with measures of healthful liv-

ing during the entire span of life and its various phases. Ayurveda stresses a balance of three elemental energies: vata, pitta and

kapha. When these three regulatory principles are in a more balanced state, the body will function to its fullest.

CustomerCommentWhy did I not receive myCo+op Deals flier in themail in July and August?Up until just over a year ago, we sentout the monthly NCGA sales fliers(then named CAP fliers) with theGazettes which were (at that time),every other month. On the opposingmonths, our Owners did not get thefliers for a total of six per year.

When the Gazette went to 4 issuesyearly, the fliers also went out 4times a year, but it was not for an en-tire year since, in the meantime, theNCGA decided to go to a twicemonthly flier (now known as Co+opDeals). At this point, we needed todecide what would be the bestcourse of action with the additionalflier each month and no additionalbudget with which to send them.

The idea was to test-run sendingboth of them out at the same timeevery month as a stand alone duringmonths without the Gazette or in-serted in the Gazette in Gazettemonths. All specials would also beavailable on our website.

During this time, it became apparentthat with our ever-growing Owner-ship base and increasing mailingcosts, mailing out fliers to 6,400+households every month would notbe feasible or sustainable. After dis-cussing with key Managers, it wasdecided to test out the possibility ofnot sending them out in July and Au-gust to gauge customer response.

It has alwaysbeen theplan to con-tinue to sendfliers with theGazettes (4xyearly) withthe possibilityof also send-ing during ei-ther OwnerAppreciationmonths or keymonths like

November (Thanksgiving) or January(New Year’s resolutions). In otherwords, we would be reverting back to6x/yr, but with two fliers in eachmailing (12 fliers/yr for Owners).This would be dependent on cus-tomer feedback regarding home de-livery of the Co+ flier after the testrun in July/August. Fliers continue tobe available on line.

We heard no complaints or concernsduring July, but we did receive a rashof them in August. We would like toknow specifically what customer con-cerns are. Is the problem that cus-tomers don’t have internet access oris it that they did not know theycould get the fliers online? Any addi-tional info other than “I want itmailed” will help us moving forwardto make the best decision for ourOwners and the Promotions budget.I welcome your feedback.

Thank you, Shannon, P & E Managershannon@wholefood.coop

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 1 - 1 2 5

Wellness is a gift!

Catharine, M.A., RYT 500, Yoga North Instructor

Treat yourself and your loved ones

and more!

This year give the gift of

Join us for our Open House th PM

studio: (218) 722-9642 4628 Pitt Street, Duluthonline: YogaNorthDuluth.com Facebook.com/YogaNorth

wellness.

New Session begins

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WHEELCHAIR AVAILABLEWFC now has a wheelchair for cus-tomer use while shopping at the Co-op. To access the wheelchair, pleaseask a Customer Service Clerk for as-sistance.

AAMERICAN EXPRESS

Effective in September 2011, WFCwill accept American Express cards.

A

2012 INTERNATIONAL YEAR OF

COOPERATIVES

The theme of the International Yearof Cooperatives, as declared byUnited Nations General AssemblyResolution 64/136, is “CooperativeEnterprises Build a Better World.” Tolearn more, visit www.ncba.coop

ARESULTS OF 2011 BOARDELECTIONThree-year terms for David Helf,Heather Murphy and John Westlund;the Duluth Community Garden Pro-gram was chosen as the recipient forthe 2011 balance of unclaimed aban-doned equity.

ANEW RESEARCH LINKS PESTI-CIDES TO CARDIOVASCULARDISEASE

See the report at http://s.coop/6ver

AMINNESOTA ALTERNATIVEARMS SPENDING PROJECT (MNASAP)

Learn more about this project atwww.mnasap.org

Your cover recipe:Gluten-Free Perfect Chocolate Cake —Ellen Turner, Merch Clerk & WFCOwner

Cake:• 1 c cocoa (unsweetened) • 2 c boiling water • 2/3 c white rice flour • 2/3 c quinoa flour • 1/3 c + ¼ c tapioca flour • 1/3 c + ¼ c coconut flour • ¼ c potato starch flour • 3/4 t xanthan gum • 2 t baking soda • ½ t baking powder • ½ t salt • 1 c butter • 2½ c granulated sugar • 4 eggs • 1½ t pure vanilla extract*Note: There are 2 ¾ cups flour total.

Chocolate Buttercream Frosting: • 6 oz unsweetened baking chocolate • 1 c butter • ½ c heavy cream • 2½ c powdered sugar, sifted

Filling: • 1 c heavy cream• ¼ c powdered sugar• 1 T pure vanilla extract :

Preheat the oven to 350º F. Butter three9-inch round cake pans and then linethem with rounds of waxed paper, but-ter the waxed paper, and dust themwith flour. Set aside. Combine the cocoa with the 2 cups of

boiling water, stirring until smooth. Coolcompletely. (Place in the fridge or freezerto speed up the cooling process). Sift together the flours, xanthan

gum, baking powder, baking soda, andsalt in a medium-sized bowl and setaside. In a large bowl, cream together the

butter, sugar, eggs, and vanilla. Add thedry ingredients alternately with thecocoa mixture to the creamed mixture.Do not overmix. Blend just enough tomoisten the dry ingredients. Pour the batter into the cake pans,

dividing it equally among the three pre-pared pans. Bake for 20-25 minutes(sometimes a bit longer, depending onthe oven), or until a knife inserted intothe center comes out clean and thesides begin to pull away from the pan.Cool in the pans on cooling racks forten minutes and then remove the cake

from the pans to cool completely beforefrosting. While the cake is cooling, prepare

the frosting. In a medium saucepan,melt the chocolate and butter. Stir inthe cream until smooth. Remove thepan from the stove and place it in alarge bowl filled with ice. Using an elec-tric mixer, beat in the powdered sugaruntil the frosting becomes thick,creamy, and spreadable. This may takeseveral minutes. Whip all of the filling ingredients to-

gether until stiff. Chill until ready touse. Construct the cake when all the parts

are cool. Spread the filling between thelayers and the frosting on the top andsides. If desired, top with chocolateshavings or fresh raspberries. Serve soon after completion or chill .

Super Duper Party Taco Dip—From the Kitchen of Lisa’s AuntShirley

• 8 oz softened cream cheese• 8 oz sour cream• 1 can refried beans (Amy’s RefriedBlack and Refried with Chilies mixedtogether for a double recipe is a greatcombination)

• 2-3 T Bulk Taco Seasoning, or onepacket

Mix on slow speed until well blended.Spread over 9x13(ish) platter.Layer over the top of the bean mix-

ture: ¼ head finely chopped lettuce,then 2-3 finely chopped roma tomatoes,then 1/3 lb shredded cheese (cheddaror something spicy works too), then ½can black olives, sliced (green workstoo).You can make the mix before hand,

and spread into a chilled pan whenyou’re ready, then add the toppings fora great party dip.

Whip It Your Way Pudding(based on a Moosewoodrecipe)—Sharon Murphy, General Manager &WFC Owner

• 3 c fruit juice• ½ c dry brown rice cream cereal(Arrowhead Mills) OR farina (wheat)cereal

• ½ c maple syrup OR 1/3 c honey• Juice from ½ lemon• Dash ground cinnamon• Dash ground nutmeg

• 1 c heavy cream, whipped, OR 1 cplain yogurt

• 1 c fresh fruit (berries, grapes,oranges) OR 1 c. frozen fruit (berriesare best)

Heat juice and syrup to boiling. Sprinkle in cereal and spices and cookslowly, stirring constantly until thickand smooth (8-10 minutes). Pour intolarge bowl and whip with electric mixeruntil light and fluffy.Fold in fruit and cream OR yogurt.

Chill. Garnish with fresh berries and/orchopped nuts.

Italian Polenta Cakes — Debbie Manhart, Deli Manager andWFC Owner

• Polenta slices—from the alreadymade polenta in the tube (found inaisle 2)

• Tomato slices• Mozzarella slices• Olive oil• Fresh basil, chiffonade• Minced garlic• Salt and pepper

Sprinkle both sides of the polenta andtomato slices with salt and pepper anda little olive oil. Grill or bake. To put to-gether – place tomato on top of polentaand then mozzarella slice—grill orbake until—the cheese is melted. Placeon a plate, drizzle with olive oil, saltand pepper and basil. (You can alsopan fry this.) Takes 10 – 15 minutes.

Baked Feta— Debbie Manhart, Deli Manager andWFC Owner

• 1 pkg Athenos Feta chunk• 3/4 c dried tomatoes – re-hydratewith boiling water

• 1 small pkg of basil • 1/4 bunch parsley• Black pepper

Blend tomatoes, basil, and parsley toform a paste. Sprinkle feta with pepperand press tomato mixture around feta.Spray a sheet of aluminum foil andwrap feta in foil. Place in 350ºF ovenand bake for 20 minutes. Serve on acutting board or plate with sliced,toasted baguette rounds.

A G A R B A N Z O G A Z E T T E 6 W I N T E R 2 0 1 1 - 1 2

membership mattersboard ofdirectors

AMary Dragichmaryd@wholefoods.coopBoard Recruitment Committee

Chris Edwardsonchrise@wholefoods.coopBoard PresidentFinance and GM Eval Committees

Mark Friederichsmark@wholefoods.coopBoard TreasurerFinance Committee

David Helfdavidh@wholefoods.coopFinance and GM Eval Committee

Theresa Koenigtheresa@wholefoods.coopBoard Vice PresidentBoard Recruitment and GM EvalCommittees

Heather Murphyheather@wholefoods.coopBoard SecretaryBoard Recruitment and GM EvalCommittees

John Westlundjohnw@wholefoods.coopFinance Committee

ASharon Murphy, General ManagerWhole Foods Co-op610 E 4th StreetDuluth, MN 55805728-0884/w • 728-0490/faxsmurphy@wholefoods.coopWFC web site:www.wholefoods.coope-group address to communicatewith entire Board and GeneralManager:wfcbod@wholefoods.coopCall 218 728-0884 to leave a call-backrequest for a Board member.Letters addressed to Board members c/o Whole Foods Co-op, 610 E. 4th St.,Duluth, MN 55805 will be forwardedunopened to the Board/Boardmember.

A

ends statementIn Duluth, there is a thrivingconsumer-owned cooperative thatsupports, invests and partners tocreate a healthy communityincluding, but not limited to, ahealthy regional food system.

A

co-operative principles

1. Voluntary and open membership. 2. Democratic member control. 3. Member economic participation.4. Autonomy and independence.5. Education, training andinformation.

6. Cooperation among co-ops.7. Concern for community.

inside the city limits. In a space nolarger than a small supermarket theyraise more than 20,000 plants andvegetables, thousands offish, as well as chickens,goats, ducks, rabbits,and bees. There are sixgreenhouses, twoaquaponics hoop-houses, seven year-round hoop-houses, aworm depository with asophisticated compostingoperation, a rain-water catchment sys-tem, a retail store and much more.Through food production and distribu-tion, community classes, youth pro-

grams, training programs, communityfood system projects and more, Grow-ing Power offers people from all overthe world opportunities to learn fromand participate in the development andoperation of Community Food Systems.As Will Allen says, “If people can growsafe, healthy, affordable food, if theyhave access to land and clean water,this is transformative on every levelin a community. I believe we cannothave healthy communities without ahealthy food system.” For more infor-

mation on Growing Power,Inc. visit them online at:www.growingpower.org

Food Sovereignty“Food sovereignty is the right of peo-ples to healthy and culturally appropri-ate food produced through ecologicallysound and sustainable methods, andtheir right to define their own food andagriculture systems.” (www.foodsover-eignty.org) This term was embraced

and clearly defined by the organizationLa Via Campesina in 1996 in response

to the dominant “food se-curity” paradigm theworld had been using(and continues to use)to create food policy.The concepts sur-rounding “food secu-rity” emphasize efficiency

and enhanced productivityand promote large-scale, indus-

trial farming, biotechnology, land con-centration and harmful trade policies.In contrast, the seven principles ofFood Sovereignty include:

• Food: A basic human right

• Agrarian reform

• Protecting natural resources

• Reorganizing food trade

• Ending the globalization ofhunger

• Social peace

• Democratic control

La Via Campesina is the interna-tional movement which brings togethermillions of peasants, small andmedium-size farmers, landless people,women farmers, indigenous people, mi-grants and agricultural workers fromaround the world. It defends small-scale sustainable agriculture as a way topromote social justice and dignity andit strongly opposes any corporatedriven agriculture and transnationalcompanies that are destroying peopleand nature. For more information onthe seven principles of Food Sover-eignty and ways we can promote themin our community go to: www.foodsovereignty.org;www.usfoodsovereigntyalliance.org or www.viacampesina.org

GG

This fall, Board Members TheresaKoenig and Heather Murphy at-

tended a transformational conference,Growing Food and Justice for All, inMilwaukee, WI. Hosted by Will Allen’sinternationally renowned organizationGrowing Power, the theme of the gath-ering was Sacred Soil: Cultivating Seedsof Community Transformation. It wasorganized by the Growing Food andJustice Initiative (GFJI) whose vision isto “establish a powerful network of indi-viduals, organizations and communitybased entities all working toward a foodsecure and just world.” Summarizingall that we learned and experienced inthis short article would be impossible,so here are some highlights:

Growing Power, Inc. Will Allen and his staff at GrowingPower are considered experts inthe areas of sustainable food pro-duction and distribution,aquaponics, composting, vermi-culture (worm composting), re-newable energy, mushroomproduction, beekeeping, animal hus-bandry, youth development, and foodpolicy development. Their vision is to“inspire communities to build sustain-able food systems that are equitableand ecologically sound; creating a justworld, one food-securecommunity at a time.”Will Allen himselfhas partnered withand been honoredby Bill and HilaryClinton, Oprah, theMacArthur Founda-tion and Presi-dent andMichelleObama. In 2010, Will Allen was namedone of Time Magazine’s 100 Most Influ-ential People.Growing Power, Inc. has satellite of-

fices and farms in Illinois and Wiscon-sin, but their main location is theCommunity Food Center in Milwaukeeon 3 acres of the last working farm-land

INTERESTED IN REGIONAL FOOD ISSUES?

Check out the information and opportunities at:

www.duluthcommunityfarm.orgwww.superiorfoodweb.org/LAFS/compact.pdf

Co-op Community ConnectionsWe occasionally hear from folks

who would like the co-op to “domore outreach in the community”.Most times, our community-mindedOwnership does not realize that wehave a department dedicated to co-oppromotion, education and outreach. Al-though we promote the co-op throughtraditional channels, our most impor-tant promotional work comes one-on-one when we are involved in some kindof community endeavor. We visit schoolclassrooms, college lecture halls, busi-ness health fairs, non-profit fundraisersand more. We have a donations fundfor non-profit groups as well, so ourreach is far. Rest assured, your co-opdoes and will continue to educate, in-form and assist the Twin Ports Commu-nity. Below are just a few of the groupsyour Promotions & Education depart-ment (“P & E Dork Squad” to us)worked with directly in the past year. Wethank you for letting us be a part ofyour organizations!

• Northern Communities Land Trust• CHUM• Animal Allies• Second Harvest Northern Lakes Food Bank• Damiano Center• Better Breathers Club• College of St. Scholastica (several groups)• Lifehouse• mind2mind• Sustainable Farming Association• YMCA Bridge• Jefferson Children’s School• Duluth Business College• 148th Fighter Wing• Hallmark Business• YMCA Superior Healthy Kids Day• USG• Memorial Blood Center• Food Sensitivity Support Group• UMD (several groups)• KUMD• Lutheran Social Services

• Moms of Multiples• Nettleton School• Lake Superior Medical SocietyAlliance• Chester Bowl Ski Club• Central High School• Solidarity Action Collective• Parish Nurses• St. Luke’s Breast Center• Lake Superior Community College • Duluth Sister Cities • Copeland Community Center• Wisconsin Indianhead TechnicalCollege• Maurice’s• Central High School SWEET Group• Duluth Public Schools SHIP• Enbridge• Community Wellness Day• Laura MacArthur Elementary• United Way• Duluth Children’s Museum• Fond Du Lac Reservation• Denfeld High School• YMCA – Superior

Theresa Koenig, Board Vice President & Heather Murphy, Board Secretary

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 1 - 1 2 7

Debra J MainLenore A TatalovichLinda Kay WilsonGail HillJovana L Bouche IwenBarbara J AbalanBonita M CarrieCleo Bowen AshworthCorntey R BuchholzAdam J KrzewinskiPatty J Westgard-LarsenLucily Diola MalkovichScott CarrascaJulie A CiurleoAmanda FoleyMary M LundeenHeather A MusterChristian H. EklundAdrienne L LinbergJeanna Kay AldridgeSteven Paul CozCellie DudleyJennifer KehoeCarin K. SkoogLeisa S DudleyMark C DanielsonLindsay NessMary PerkinsRebecca EmersonMelissa NovogoratzJennifer BeersSheila M. NielsenSusan DunhamDaniel A KrakerKaren M KjolhaugMakenzie Lee JohnsonMarissa L MahagnoulJean A MarquetteSierra KoetheJoyce I WegersonAlbert AmatuzioJoy D DepoverDarci A TessierCynthia A WeaverMichael D AndlerMarnie L KollenderRichard (Dick) S AndersonLynn Marie JonesMax Anthony LitzingerLinda LalondeSusan L BaldassiCheryl LiebrandDonelda K. PetersonMax ElfeltScott J LongakerBen E AndersonShanna LandgrenRachel M. NelsonSarah Ellen MellCraig Thomas Joyce

Colette Veronica WolfeHolly JorgensenMarce WoodRebecca L. PetersenKristi FreiborgAmy B. SoderbergAnna NaughtenSonia A KjosAndrea M KeastEliza R ReuterSuzanne M MarquardtTeresa Heinrich HodekJames Jay HietalaWilliam A. PankEmily Morin MoeRianna ReiterAngela M RiebeLee E EmanoffKevin C IlendaAbigail KneelandAndrea AlmsJames C. CarlsonCarolyn F PhelpsPaula Jo BurschLori G LindgrenHeidi L GidleyKelly Marie ProsenJulia C ChengNancy Van DykenKristine J EstellJames D. CleetPatricia J SjobergMetadel AbegazVictoria A. JacquesAimee FosterLinda J. ShermanDerek SeashoreMelissa C DrouillardApril D. RollinsJennifer L NordickAdam LawrenceNelson T FrenchLeann Kay LittlewolfAlice YeatesAdrienne R RitchieJeffrey VanstraatenLorraine WanneboKatie NemethPatricia FranciscoCarla A LarsonBetty L. FirthBarbara A. BrandtGwendolyn R HobergMegan O. MartinShawn D ClarkJessica BeckerPatricia G ConwayKenzie MiskovichAmos RestadEllen F. Pioro

Anji El TigreBenjamin E. HennigesDeanna M. EricksonEli MeyerhoffVickery P FrenchJames D CampbellMallory M KohlerWilliam D GoldbergWendy S OostenVictoria CederAyla SalterRenay L BoggieJanice E BeauduySuzanne SullivanJodene PurringtonBrandon R. MonsonAdam James ForsethSerena E. MichaelsonAaron R. LarsonAmy B GordonCynthia L EvensonJane L EhlersXan F CourvilleMaria S CuzzoAngela D SchubertHeather A PaytonBlake M RomeneskoBrenda Kay SederbergMartha Ann EayrsCarole J ForsythGenievieve L. KyselyDonald E. JohnsonRebecca T. ButlerMarjorie LaneCatherine ClevengerElizabeth A. KellyDavid R. GreenbergMary S AndraschkoCarrie M SolaCynthia S WilsonLaura Binbaum-SinglerChristina N ElberlingCaitlin C NielsonMitchell J BercierChristine PrerostTira J RandallArdell E. PetersonMartha MinchakDonald F. KuzniaMorgana DavisKendra K NordgrenTerri L. NoklebergEileen S. MenefeeNicole R. AndersonJessica Krog-BreeuwerRobert W. SchroerMachelle R. KendrickIrvin G MossbergerMaryann A BernardTiffany S Latvala

Meghan E BriskiAnn Michele OrdSamantha LoeksKathryn MensingBetsy S. DuganMadonna M. LeblancVi HaldemanRuss HowardMichael M. JacksonDavid SchuettlerBelinda DevichPaul D. QuinnBeth A Hanson LoveMichael A. GremingerMatthew R. BrownTamara Grace PoginRobert Es MeansJake G PantelNatalie BachirJodi BoswellLisa J WilliamsKathie J BottenJillian E HaselmanAmy J. VanderscheurenLaura B. WhightLeila JindeelAmy Jane TretheweyDewayne H. TomasekMelissa F. RowanJanean TuckerGregory Dennis CastagneriFrederic BrunoElizabeth LiebensteinJordan C. KalmRobert A HardmanDean P AlexanderWilliam E FarinaJean M RussellNora L UllandKathy Jo ShopaIrene BergRobyn CodyEira A. BridgesJoshua G. ClarkAngie GranmoeIlsa PetersonJon PeaseChristine C LindgrenMillie RounsvilleJan M MurphyChristopher A DepaulisHeidi Timm-BijoldMarcy L StandageAnna E LieffringJessica L GoodermoteDena E YoungMelissa L RosasBilli Jo KreutzerMatthew R ProisVirginia Snarski

Sandra J KnuckeyMargaret C WinterGene A MckeeverNancy L GrassingerAngela J ArdenDeloris K CrestikCathy S NelsonBonnie K HughesTerri S KrauseAlyssa ElliottChristopher Glen HandsoneElaine SorensenJennifer J. RogersPaige M. BensonGail JohnejackBarbara KuehnKelly P BrayLaura Lee MahlendorfLana J SvobodaLavonne C HansenNeva D BradySuzan Olson

welcome, new WFC Owners!

ProgressWe are well under way to reachour goal for 800 new WFCOwners in Fiscal Year 2012. FromJuly 1 to October 31, there havebeen 262 people who havedecided to become Owners of ourbusiness. Welcome and thank youall for your continued support!

Two blocks east of Whole Foods Co-op on 4th St.

a primary care medical clinic

Proudly providingpatient-drivenhealthcare to ourcommunity.

High-quality care forall the members ofyour family.

Urgent, same-dayappointments available.

Free, convenientparking.

218-723-1112330 N. 8th Ave E.

Duluth

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Licensed Psychologist500 Level Yoga Instructor

7622 Bayhill Trail • Dultuh, MN 55807calarsen@charter.net

218.733.9903

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A G A R B A N Z O G A Z E T T E 8 W I N T E R 2 0 1 1 - 1 2

It begins where it began.

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The Zenith Alehouse

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218 428-4432Frank Stafford Davis, LLC

PLANT NATIVE

-

fresh perspectives ancient root, modern wonder

Ginger is in recipes every-where these days. It is usedwith fried apples in pan-cakes, added to yogurt for a

spicy vegetable topping, baked in bis-cuits, and used to make a homemadeginger ale. You can even find it in hiprestaurants as part of their latest cock-tail creations. Besides its unique and wonderful

taste, it is also quite the nutritionalwonder as it soothes upset stomachs,eases sore throats and nausea frommorning sickness, and is known to in-hibit the formation of inflammatorycompounds.There certainly is a lot to like about

this ancient root. It is understandablewhy it has been used in China for over5,000 years.There are many ways to use it, so

how do you choose it? Here is somebasic ginger information that shouldhelp make your ginger choice andusage much easier: Whenyou are in theproduce de-partment buy-ing ginger, firstlook for gingerroots that areheavy fortheir size. Iknow you hearabout this a lot -from melons to oranges. It’s becauseheaviness means more moisture con-tent and that equates to better produce. It should be firm and have a nice

smooth skin and a spicyfragrance when you breakit open or cut into it. Ifthere are nice big tubers tochoose from, don’t beafraid to just break off whatyou need. It’s always betterto buy what you will usewithin a week or two to en-sure the best flavor and most nutri-tional benefit.Once you get it home, the best way

to store your fresh ginger is to wrap itunpeeled in a paper towel, put it into aplastic produce bag and store it in therefrigerator. If you don’t have access tofresh ginger, you are given a largeamount or you just want to keep itaround longer, ginger can be stored this

way and kept fresh for upto three weeks. Or, youcan freeze ginger forto up to two months.Just cut it into smallnubs and put into anairtight plastic con-tainer.When you are ready to

prepare it, use a knife or veg-etable peeler to peel yourginger or you can even use aspoon. Yes, an ordinary tea-

spoon or tablespoon from yourkitchen drawer can do the trick.

You’ll be surprised at how easy thisis. Simply hold the piece of ginger inone hand and with the tip of a spoon,scrape away the ginger’s outer peel.The dull spoon tip easily removes the

soft peel leav-ing most of thewonderful gin-ger intact forusing.To get just

the right flavorfrom your gin-ger when cook-

ing, use this simple tip: If you add freshginger at the beginning of your cookingyou will get a nice subtle flavor. For astronger more robust flavor, add yourfresh ginger near the end of your cooking.Enjoy your ginger and don’t be afraid

to try it in some ways you may not haveconsidered, like sweet potatoes with or-ange juice and ginger. I’m off to gratesome into my fried apples! GG

References this issue: Benefits of Ginger, www.gingerpeople.com/c/cat/healthHere is a favorite recipe adapted from The

Modern Vegetarian Kitchen by Peter

Berley, Melissa Clark, and Laura Hart-

man Maestro. It perfectly complements

the sweet potato flavor with the tanginess

of orange zest and the zip of fresh ginger.

Give it a try and I’m sure you will make a

new favorite of yours.Sweet Potatoes, OrangeJuice & Ginger—Organic Options, provider of Fresh Perspective

• 3 pounds organic garnet sweetpotatoes

THIS MONTH’S TIDBITTo make ginger tea for nausea:steep one or two ½-inch slices offresh ginger in a cup of hot water

and sip slowly.

grocery gab change is a-comin’Lisa Anderson, Merchandising Manager

The holiday season is upon us, andwe’ve been busy here at your Co-op.

We’ve rearranged the Health and BodyCare (HBC) Department, added somegreat new products, and removed theRestore the Earth cleaning productsmachine – but not the ability to refillyour bulk products! After careful analysis of sales and

movement in the HBC department, werealized that the space given to vitaminsand supplements was far too small. Wereviewed where we had gaps in productcategories and variety, and added a

number of new items. Renew Lifecleansing products are a great way tostart the New Year, having won the “VityAward for Best Internal Cleanse” for theeighth year in a row. Ultra Laboratoriesoffers raw, whole food condition specificsupplements. Boiron is now offered in30C homeopathy, with over 10 newremedies. We also added some NaturalFactors amino acid Stress Relax prod-ucts, great for the holiday rush! Nutribi-otic grapefruit seed extracts,supplements, and first aid products arefinally represented on our shelves. Addi-

tionally, Xclear xylitol products such asnasal spray, tooth care, and the totallyawesome Spry gum and mints are fi-nally available. While we’ve had great success offering

Restore the Earth cleaning products andrefills, the Restore machine itself has of-fered more than its fair share of headachesalong the way. Technical malfunctions andthe need to always use a Restore containerlimited how (and when!) products could bepurchased. Now you can now bring in anycontainer of your choice and fill it withdish soap, laundry liquid, or the all pur-

• zest from one organic navel orange,either in long strips or with amicroplane grater

• 3/4 c freshly squeezed orange juice• 1/4–½ c grade B maple syrup,depending on desired sweetness

• 1½–3 T organic olive oil (dependingon desired richness)

• 1½ T lemon juice• 1 T grated organic ginger (using amicroplane grater)

• 3/4 t ground cinnamon• 3/4 t kosher salt

Preheat the oven to 375º F. Peel thesweet potatoes and cut each one intoabout eight chunks. If your sweet pota-toes are wide, cut them into half length-wise and then cut each half crosswiseinto four chunks. If you have reallyskinny sweet potatoes, just cut theminto eight pieces crosswise. Place thesweet potato chunks in a single layer ina 9 x 12-inch Pyrex baking dish. If usingstrips of zest, tuck them in among thesweet potato chunks.In a medium bowl mix together the

orange juice, grated zest (if using)maple syrup, olive oil, lemon juice, gin-ger, cinnamon and salt. Pour on top ofthe sweet potatoes. Cover the pan withtin foil and bake for 45 minutes. Un-cover, turn the sweet potatoes, andcook for another 30 minutes.If you used strips of orange zest re-

move them before serving. Serves six.

pose gentle soap. Just weigh yourempty container first and include the PLUjust like any other bulk purchase, andyou’re on your way.Holiday shopping can be agonizing

for some, so again this year we willoffer great local products, stockingstuffers, and some new fun body careitems, like Hugo Naturals holidaysoaps. Make your own gift basket withlocal pancake mix and pure maplesyrup. Throw in a box of “Pleasant Holi-days with the Entire Family” tea, andyou will make it through! GG

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 1 - 1 2 9

Hello! My name is Alyssaand I am your new DeliCounter Manager. Ithought I would take this

opportunity to share some of my back-ground as well as one of my favoriterecipes.Though I graduated from the Univer-

sity of Wisconsin Madison with dual de-grees in Anthropology and History itseemed I spent more of my undergradcultivating a love of food. While living inthe dorms I perfected the art of mi-crowave cooking as housing foodquickly lost its appeal. One of the moreinventive dishes I made included rice,stir fry vegetables, and homemadepeanut sauce. Ironically, now that I’vegraduated, I no longer own a microwaveand do not even miss it.Early on in my dorm living I experi-

enced the sense of community thatgrows from sharing meals together.Whenever a few people were going toeat together they would stop by roomsand invite anyone who wanted to join.

Sunday mornings were wafflesand swapping stories fromcrazy weekends of “studying”.Every other Tuesday night wasPokey Sticks, deliciously badfor you cheese-covered bread-sticks. The entire dorm wouldcongregate in the hallway andpartake in the much neededstudy break. Then there wereSunday and Wednesday nights:ice cream nights. We would head to thedining area and revel in the delectablefrozen treats from Babcock Dairy, UWMadison’s own dairy plant.My love for Babcock ice cream trans-

lated into a job working at the dairystore. There I learned and honed skillsthat have transferred to working in theFog City Deli. Something I learned a lotabout working at Babcock that I neverenvisioned being useful beyond that jobwas cheese. Babcock’s master cheesemaker keeps them well stocked withabout twenty different cheeses. Ilearned what makes each type different

and even had the chanceto see how most weremade. When I moved to the

Twin Ports I was happy tosee the co-op also sharesa passion for food, espe-cially cheese. The Fog CityDeli not only carries awide variety of cheesesbut they are all quality

cheeses. Seriously, the Tillamook ExtraSharp Cheddar is amazing. And forthose looking to branch out and trysomething different I recommend the Ju-usto. It is a Finnish bread cheese and isbest when warmed up either in the ovenor a skillet. It does not melt and whenserved with jam or honey is delicious.I love food. I hope my passion for it

is reflected in every sandwich I buildand every drink I create because excite-ment for food is contagious. Why elsewould eight college students choose tostay in on a Friday night to watch “IronChef”? GG

gourmet to goAs promised, here is one of my favorite

recipes: Black Bean Salsa. It comes cour-tesy of my mom and its easiness makes itperfect for parties. This salsa has beenknown to disappear before a party starts.

Black Bean Salsa—Alyssa’s Mom• 15 oz cooked Black Beans (canned isfine)

• 15 oz Diced Tomatoes (again, cannedis fine)

• 1 Green Chili, diced• 1/4 Red Onion, diced• 2 T Cilantro, chopped• 2 T Lime Juice• 2 T Olive Oil• 1 clove Garlic, minced• 1/2 t Salt• Pinch of Cayenne

If using canned black beans, strain andwash. Also, if using canned tomatoes,strain. Mix all ingredients together andrefrigerate.

hello, co-op!

by Alyssa Elliott, Deli Counter Manager

Alyssa Elliott

A G A R B A N Z O G A Z E T T E 10 W I N T E R 2 0 1 1 - 1 2 A G A R B A N Z O G A Z E T T E 10 W I N T E R 2 0 1 1 - 1 2

new productsPure Raw Chicken Cat Food

• Good Kind*Powdered Coffee Creamer

• Captain Toady’sTartar SauceCocktail Sauce

• Spectrum*Asian Stir Fry Oil

• Imagine*Kosher Low-Sodium ChickenBroth

• Gluten-Free CaféGluten Free Canned SoupsChicken NoodleBlack BeanCream Of MushroomVegetable Noodle

• So Delicious Chocolate Coconut MilkSugar-Free Coconut Milk

• Gunflint TrailWhole Berry SyrupsBlackberry, Raspberry, Blueberry

• Frontier*Fair Trade Ground Baking SpicesNutmeg, Cinnamon, Ginger,Cloves

• Nativa Yerba Mate1# Sauve (Mild) Blend

• If You CareRecycled Tall Kitchen Trash Bags

• Earth FriendlyAuto Dishwashing Gel

• CheribundiTruCherry JuiceWheyCherry Juice

• Prometheus Springs*Citrus Cayenne Drink

• Mediterranean SnacksLentil CrackersCracked PepperRosemary HerbSea Salt

• Crunchmaster 7 Ancient Grains CrackersMultiseed Crackers

• Virgil’sDiet Root Beer

• Reed’sPremium Ginger BrewEnergy Elixir

• Oregon Kombucha*Kombucha Starter, 5 Flavors!!

BULK • Red Quinoa* returns after a longabsence

COOL • AmandeCoconut Almond YogurtBlueberry Almond YogurtStrawberry Almond Yogurt

• G.T.’s *Grape Chia Kombucha Cherry Chia Kombucha

• Wildwood*Soy Milk

• Mama Chia*Hibiscus Berry Chia DrinkCherry Lime Chia Drink

FROZEN• Ben & Jerry’sMint Chocolate Chunk Ice Cream

• Caesar’sGluten Free Gnocchi

• EvolPortabella Goat Cheese Flatbread

• TalentiMediterranean Mint Gelato

• Organic Bistro*Wild Salmon EntréeChicken Coconut LemongrassBowl

• Organicville *Strawberry Banana Ice CreamChocolate Ice Cream

• Kettle CuisineNew England Clam Chowder

• Yve’sVegetarian Corn Dogs

GROCERY• Vermints*BreathmintsCinnamintPeppermintGingermintWintermint

• Wilderness Family*Raw Extra Virgin Olive Oil

• Food Should Taste GoodSweet Potato Tortilla Chips

• Vita EssentialsPure Raw Beef Dog FoodPure Raw Chicken Dog Food

HEALTH & BODY CARE (HBC)• NutribioticGrapefruit Seed ExtractSupplements & First Aid

Coconut Oil Soaps, 8oz, 32oz,Gallon & per LB

*Organic Rice Proteins, Vanilla &Plain

• Renew Life*Cleansing & digestive supportsupplements

• Natural FactorsNew Stress Relax Amino Acidformulas

Vitamin D softgelsVitamin D liquidVegan Protein FactorsWhole Body RejuvenationFormula

• Boiron We now have 30c homeopathy!And 14 new options.

• Rainbow LightExpanding vitamin & mineraloptions

• Ultra LaboratoriesRaw whole food based conditionspecific supplements

• Barlean’s New fish oil varieties

• Nordic NaturalsLarger sizes on your favorite fishoils

Salmon Oil liquid & gelcaps• Natural VitalityVariety of new CALM formulas

• XlearXylitol nasal spray, ear drops &tooth products

• Herb PharmExpanding single herbal &combination herbal tinctureselection

• Earth ScienceNew facial care, lots of it!

• EmeritaNew feminine care, lots of it!

• Giovanni3 new shave creams

• Kiss My Face Lip Shimmers

• SukiIntensive Nourishing CreamFour new skin care kits

• For the Holidays:• Hugo Naturals & Pangea Organics*Luxurious & natural body carelines

HERBS AND SPICESVietnamese Cinnamon Powder*

MEAT• Legacy SeafoodsHaddockCod

• Superior FarmsGround LambLamb Chops

* Contains Organic ingredients**Fair Trade

Although we don’t traditionally userecipes from our vendors, we have hadquestions about how people can use chiaseeds in cooking. This recipe has gottengood reviews, so here you are, chia lovers!

CHIA PUDDING—Nutiva2 c Water1 c Cashews½ c Nutiva Hempseeds½ c Coconut Sugar¼ t Sea Salt2 t Vanilla Extract½ c Nutiva Coconut Oil2 ½ T Nutiva Chia Seeds

1. Soak the cashews in water for 4-6hours. When finished rinse the cashewswith water and strain.

2. If coconut oil is solid place in a panor double boiler on the lowest tempera-ture possible. Once oil becomes a clearliquid, turn the heat off. Coconut oilshould melt at 80º Fahrenheit.

3. Place the water, the soaked cashews,the hemp seeds, the coconut sugar, thesalt, and the vanilla extract in a high-speed blender. Blend on high until youhave a nice creamy consistency.

4. Turn the blender on low and while itis running slowly pour in the melted co-conut oil. Place the lid back on and runthe blender on high for a few seconds.

5. Turn the blender on low and slowlypour in the chia seeds. You will want tomake sure the chia seeds stay whole

6. Place mixture in a sealed container (aquart size mason jar works great) andrefrigerate over night.

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 1 - 1 2 11G A R B A N Z O G A Z E T T E A W I N T E R 2 0 1 1 - 1 2 11

Wagner Zaun Architecture

www.wagnerzaun.com 218 733-0690

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

notesfrom thefront

by Briana Brewington, Front End Manager

express yourselfBy the time this issue is published,

the Front End will be running a new

and improved Express Lane check-

out. Register Lane 1 will be solely

dedicated to transactions with ten

items or fewer and will start operat-

ing daily by 10:15 a.m. This should be

great news for those of you in a hurry

or hoping that your lunch

doesn’t get cold.

A

faster checkoutWith the addition of the Express

Lane, we are also adding another

cashier to the registers during peak

business hours. We want to ensure

customers get through the checkout

in a reasonable amount of time by

providing adequate staffing.

A

owner solutionsIf you’re the Primary Member-Owner

(first name on the list) and need to

make any amendments to the ac-

count information, you’ll be able to

do that at the Customer Service

Counter.

A

EO sanitizing wipes areback!

Due to popular demand, and con-

trary to the last Notes From the Front

article, we have chosen to continue

offering the EO Sanitizing Wipes

available for customer use. You can

find them in the entry vestibule. Sani-

tize to your heart’s content!

A

restroom vacancy/occupation

The restrooms will soon have dead-

bolt locks that notify outsiders if the

restroom is “Occupied” or “Vacant”.

No more interruptions from anxious

patrons trying to open the door while

it is locked!

Arevelatory report released by The Cornucopia Institute, an organic

industry watchdog, has stirred contro-versy in the natural foods marketingarena by highlighting abusive marketingpractices by some of the nation’slargest breakfast cereal manufacturers.In some cases, testing revealed,

companies such as Kashi (Kellogg’s),Quaker Oats (PepsiCo), Barbara’s Bak-ery (Weetabix), and Whole Foods Mar-ket are selling productscontaminated with toxic agri-chemicals and Monsanto’s ge-netically engineered organismswhile promoting them as “nat-ural.” The testing was per-formed by an independent,accredited laboratory.The new report, Cereal Crimes: How

“Natural” Claims Deceive Consumersand Undermine the Organic Label—ALook Down the Cereal and GranolaAisle (available at www.cornucopia.org)explores the growing trend of marketingconventional foods as “nat-ural” to lure health-con-scious consumers andtheir shopping dollars.Unlike the organic label,

the term “natural” onprocessed food packages isdefined by the companymaking the claim. No gov-ernment agency, certifica-tion group, or otherindependent entity ensuresthat the claim has merit.In contrast, the certified

organic label prohibits theuse of petrochemical-basedfertilizers, sewage sludge,synthetic toxic pesticides,genetically engineered in-gredients, and many otherconventional agricultural and manufac-turing inputs.

Major Agribusinesses Competingwith Organics on the Cheap

Cereal Crimes proves that the term“natural” on food packaging is mostlymeaningless marketing hype.Cornucopia’s report is accompanied

by an online scorecard rating organicand “natural” breakfast cereal and gra-nola brands for the true support ofhealthy and environmentally sustain-able practices (www.cornucopia.org).The report details how agribusi-

nesses are increasingly using various

strategies to create the illusion of equiv-alence between the “natural” and or-ganic labels to mislead consumers.One common marketing tactic Cor-

nucopia identified as “bait-and-switch.”“Some companies that started out

organic, and built brandloyalty as organicbrands, have switchedto non-organic ingredi-ents and ‘natural’ label-ing,” explained CharlotteVallaeys, Cornucopia’sDirector of Farm andFood Policy and the re-port’s principal author.For example, in 2008

the Peace Cereal® brandswitched from organic tocheaper conventional in-gredients, without lower-ing its prices. Today, thecereal is sold in naturalfood stores and main-stream grocers at prices

above many certified or-ganic competitors that use more

expensive organic ingredients.Despite “natural” cereal products of-

fering fewer, if any, advantages overconventional products, companies typi-cally charge substantially higher pricesfor products with “natural” labeling.What’s more, “natural” products

often are priced higher than their or-ganic counterparts, the report finds.“Committed organic companies,

rated highly in Cornucopia’s scorecard,must compete against giant multina-tionals such as Kraft Foods (Back to

Nature), PepsiCo (Mother’s),and Kellogg’s (Bear Naked/Kashi) and misleading ‘nat-ural’ marketing claims,” statedMark A. Kastel, Cornucopia’sCodirector. “When marketersintentionally mislead con-

sumers with their ‘natural’ products,they are taking business away from thecompanies providing truly safe andhealthy food and supporting certifiedorganic farmers.” Read the full article and see the

video at www.cornucopia.org and thenmake informed choices. GG

Bio:The Cornucopia Institute is dedicated to the fightfor economic justice for the family-scale farmingcommunity. Through research, advocacy andeconomic development our goal is to empowerfarmers both politically and through marketplaceinitiatives. Its Organic Integrity Project acts as acorporate watchdog assuring that nocompromises to the credibility of organic farmingmethods and the food it produces are made inthe pursuit of profit. We will actively resistregulatory rollbacks and the weakening of organicstandards to protect and maintain consumerconfidence in the organic food label.The Cornucopia Institute PO Box 126Cornucopia, WI 54827 www.cornucopia.org

“Natural” food products with toxicchemicals and GMOs are deceiving consumers

i V.A. Rauh, Garfinkel, R. et al. (2006), Impact ofPrenatal Chlorpyrifos Exposure on Neurodevel-opment in the First 3 Years of Life Among Inner-City Children, Pediatrics 118(6). (Available onlineat: www.pediatrics.org/cgi/content/full/118/6/e1845.) See also B. Eske-nazi, B., Marks, A.R. et al. (2007), Organophos-phate Pesticide Exposure and Neurodevelopmentin Young Mexican-American children, Environ-mental Health Perspectives 115(5):792–798.

ii P. Grandjean, Harari, R. et al. (2006), “Pesti-cide Exposure and Stunting as Independent Pre-

dictors of Neurobehavioral Deficits in EcuadorianSchool Children.” Pediatrics 117(3). (Available on-line at www.pediatrics.org/cgi/content/full/117/3/e546.)

iii P.Z. Ruckart, P.Z., Kakolewski, K. et al. (2004),“Long-Term Neurobehavioral Health Effects ofMethyl Parathion Exposure in Children in Missis-sippi and Ohio,” Environmental Health Perspec-tives 112(1): 46 –51.

iv D.S. Rohlman, Arcury, T.A. et al. (2005), “Neu-

robehavioral Performance in Preschool Childrenfrom aAricultural and Non-agricultural Communi-ties in Oregon and North Carolina,” Neurotoxicol-ogy 26(4): 589–598.

vM.F. Bouchard, Bellinger, D.C. et al. (2010), “At-tention Deficit/Hyperactivity Disorder and UrinaryMetabolites of Organophosphate Pesticides,” Pe-diatrics 125:e1270–e1277.

vi. www.nongmoshoppingguide.com/brands/cereal-and-breakfast-foods.html?bid=240

Organic?Not anymore.

A G A R B A N Z O G A Z E T T E 12 W I N T E R 2 0 1 1 - 1 2

Editor’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 recipe that follows is a delicious entry,but it was our one and only entry. Con-gratulations, Renee!

This pie features roasted tomatoesand caramelized onions, bringingout the sweetness in both. Thetomatoes can be made ahead andrefrigerated for several days.

Tomato Pie—Renee Willemsen, WFC Owner• Roasted tomatoes (see instructionsbelow)

• 1 c All-Purpose Flour• 3/4 c Yellow Cornmeal • 3/4 t Salt • 1 stick Cold Local Unsalted Butter, cutinto ½-inch pieces

• 4–5 T Iced Water • 3 T Local Cheddar Cheese, shredded • 1 T Olive Oil • 6 c Thinly Sliced Local Onion • ¼ c Half-and-Half (local) • ½ t Salt • ¼ t Black Pepper • 1½ T Chopped, Fresh Thyme

Roasted Tomatoes Place 2½ pounds ½ inch thick slicedtomatoes on a roasting pan or glasspyrex. Drizzle on approximately 3 T oil,1 t salt and ¼ t pepper. Roast at 200ºon several baking sheets, stirring occa-sionally. Cook at least 3 hours and up to8 hours (the longer they roast, thesweeter they become).

Make the crust: Pulse the flour, cornmeal and salt in afood processor to combine. Add thebutter and 3 tablespoons cheese; pulseuntil the mixture is crumbly. Drizzle in 4tablespoons ice water and pulse untilthe dough comes together; add 1 moretablespoon ice water if necessary. Turn

out onto a sheet of plasticwrap, forming a ball. Wrapand refrigerate until firm,about 45 minutes.Place dough on

counter dusted withflour, then cover with Sil-pat or parchment paper

and roll into a 13-inchround. Transfer the dough to a

9½-inch deep-dish pie plate. Fold theoverhang under itself and crimp theedges. Pierce the bottom of the crust allover with a fork. Refrigerate until firm,about 20 minutes. Meanwhile, preheatthe oven to 350º F. Line the crust with foil and fill with

dried beans. Bake 10-15 minutes (firmto touch). Remove the foil and beansand then add the filling. Make the Filling: (can be made while

dough is chilling in refrigerator) PreheatOven to 450º.Heat olive oil in nonstick skillet over

medium heat. Add the onion, cover andcook for 20 minutes or until goldenbrown, stirring occasionally. Add 1/8cup of the half and half and cook downliquid. Remove from heat, stir in the re-maining half-and-half, salt, pepper andalmost all of the thyme, saving a little tosprinkle on the top of the pie. Placeroasted tomatoes at the bottom of thepie crust and then pour the onion mix-ture on top, sprinkling remaining thymeon pie. Cook for approximately 20-25minutes or until golden.

This soup is rich and satisfying withoutthe saturated fat of cream and it’s kosherto boot!

Creamy Sausage SoupNon-Dairy)—Michael Karsh, Produce Manager &WFC Owner

• 2 medium white-fleshed sweetpotatoes, peeled and shredded

• 4 T oil• 3 c water• 3 T olive oil• 2-3 dried hot peppers (to your taste),shattered

• ½ t celery seed• 1 t dried basil• 1 t dried oregano• ½ t dried sage• 2 T nutritional yeast• 6 c broth• ½ lb beef sausage either ground orcubed

• 1 medium carrot, washed and diced• 1 medium Yukon gold potato, washedand diced

• 2 c stemmed & chopped kale• 2 stems celery, diced• 1 small golden beet, peeled and diced

Heat 4 T oil in a medium saucepanwhile peeling and shredding the sweetpotato. As soon as the sweet potato isshredded, add to the heated oil andsauté for 1 minute, stirring frequently.Add 3-cups water and boil 2 minutes,covered. Uncover and remove fromheat. Allow this to stand and cool whileyou prepare the rest of the soup. Heat olive oil in a large soup pot,

adding hot pepper and herbs as soonas it is lightly warmed. Stir periodicallyover medium heat for 45 seconds, thensprinkle with nutritional yeast and stiragain for another minute. Add brothand remaining ingredients. Return to aboil, then reduces heat to simmer untilbeets and carrots are soft (about 30minutes).While soup simmers, process the

somewhat cooled sweet potato mixturein batches in a food processor orblender, pouring off the batches into abowl to await then end of the process.The texture should be that of cream orthicker. Once the main pot of soup hascompleted cooking, pour in the sweetpotato cream and stir to combine. Heatthrough, but do not boil again. Serve!

Our own Emily Darnell entered the fol-lowing recipe in the DNT’s cooking com-petition. She may not have taken homethe big prize, but she (and her recipe) arewinners with us!

Roasted Squash Tacos withMango Salsa—Emily Darnell, Produce Clerk & WFC Owner

Ingredients for tacos:• 1 medium sized Buttercup, Butternutor Delicata squash

• 3-4 garlic cloves• 2-3 T of butter or olive oil• 1/3 c milk• 1 t ground cumin• Fresh spinach leaves• Soft tortilla shells, pita bread,Lebanese pocket bread or other flatbread

Preparation for tacos:1. Halve squash and remove seeds2. Place squash in a roasting pan withthe cut surface facing up3. Peel and halve garlic cloves and placethem inside the squash4. Spread a little olive oil or butter in-

side squash. (save the rest for later)5. Bake at 350 for 30-50 minutes, oruntil squash is tender.6. Remove squash from oven and allowto cool.7. Spoon out squash (and garlic cloves)into a mixing bowl.8. Add remaining butter or oil, milk andcumin and mash with a potato masheror fork until blended.9. Heat tortilla shells in oven10. Place a few spinach leaves on tor-tilla shell11. Spoon squash mixture onto spinachleaves, top with mango salsa, wrap itup and enjoy!

Ingredients for salsa:• 1 Mango• 1 small red onion• 1 small Jalapeño pepper• ¼ c Italian parsley

Preparation for salsa:1. Cut mango into small cubes2. Dice onion3. Dice jalapeño with seeds4. Chop parsley5. Combine all ingredients and stir.(Serves 4)

Savory Breakfast Scramble—Emily Darnell, Produce Clerk & WFC Owner

• 3 garlic cloves• 1 thumb size piece of ginger• 1 red Fresno pepper (or other favoritehot pepper)

• 3 mini sweet peppers• 1 small yellow onion• 2 beets• 1 T butter• 2 c curly Kale• 5 eggs • ½ c milk• ½ c shredded sharp cheddar cheese(optional)

• Sea salt (to taste)• Fresh ground black pepper (to taste)• Favorite hot sauce as topping(optional)

• Soft tortilla shells (optional)

1. Mince garlic and ginger and sautéwith butter in a skillet over low heat2. Dice red Fresno peppers, mini sweetpeppers, and onion and add to skillet. 3. Continue sautéing over low heat.4. Dice beets and add to skillet, sautéover medium heat about 5 minutes oruntil beets are softened.5. Rinse and chop kale and add to skillet.6. Cover and let simmer for 2-3 minutesor until kale is tender.7. Remove skillet from heat and setaside, keeping it covered.8. Beat eggs and milk (add salt andpepper to taste)9. In another skillet scramble the eggmixture10. Serve eggs on top of previously pre-pared vegetables.11. Top with shredded cheese and hotsauce (optional)12. Wrap scramble inside a soft tortillashell, pita bread, Lebanese pocketbread or other flat bread for a breakfastburrito option.(Serves 4)

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 1 - 1 2 13

Editor’s Note: each year, we feature recipesfrom a non-profit agency that we havepartnered with for some event during theyear. This year, we had a great time withthe “One Vegetable, One Community”events put on by the Duluth CommunityGarden Program. This year’s vegetablewas kale. These are some notable recipiesfrom the year-end potluck. The DCGP andWFC hope you enjoy them.

Feed the Revolution Hotdish—Michael Gabler, DCGP Member, WFCOwner & Kale Ambassador, modifiedfrom a recipe on food.com By Jack-ieOhNo! on July 13, 2011

• 2 lbs fresh kale • 1½ c water • 1½ lbs potatoes,peeled and cut intoquarters (about 6medium)

• ½ c hard apple cider • butter or margarine • 2 onions, peeled andminced

• 4 garlic cloves, peeledand minced

• 1 lb tomatoes, washedand quartered

• tomato paste (optional) • ¼ c dried basil • 3T maple syrupsalt and pepper, to taste • 1 lb mozzarella cheese

Strip leaves from tough stalks and chop.Discard tough stalks. Chop leaves andtender stalks. Combine prepared kalewith 1-1/2 cups water. Bring to a boil.Add potatoes and cider. Simmer for 20minutes or until very tender. Only a littleliquid will be left.Using a potato masher or electric

mixer, beat until potatoes and kale arethoroughly blended. Set aside.While kale and potatoes cook, melt 2

T. butter or margarine in saucepan.When butter is lightly browned, addonions. Cook until onions are translu-cent. Now add tomatoes, garlic, andherbs. Cook until tomatoes are soft.Taste, and add sugar, salt, and pepper toseason. Pour into a blender and blend toobtain a medium-thick sauce. Addtomato paste as necessary.To assemble, butter a 2-quart oven-

proof dish and layer the ingredients, be-ginning with the kale mixture, thentomato sauce, then cheese; repeat oncemore and top with cheese. Bake in pre-heated 350-degree oven until hot andbubbly, about 20 minutes.

People’s Choice:Best Kale DessertSnow Garden Cake—Shannon Szymkowiak, Promotions &Education Manager & WFC Owner

Cake:• 8 oz unsweetened chocolate• ¾ c butter• 1-3/4 c brewed coffee• 1 t vanilla• 2 large eggs• 1 bunch kale, cleaned and stemsremoved

• 1 – 2 c water• 2 c cake flour• 1 – ¾ c evaporated cane juice• 1 t baking soda• 1 – 10 oz jar of blueberry or mixedberry jam

• 2 T maple syrup

“Snow” aka Frosting:• 2 c powdered sugar, sifted to removeany lumps

• ¼ c butter, room temperature

• 8 oz cream cheese, room temperature• 2 t vanilla

Preheat oven to 275ºF. Grease and flourtwo 8-1/2” x 4-1/2” loaf pans and setthese aside. Over low heat, combine thechocolate, butter and coffee and stircontinually until the chocolate hasmelted and everything is smooth and in-corporated. Set this aside to cool for 15minutes. While the chocolate is cooling, steam

the kale until tender. Remove fromsteamer and puree in a food processoror blender until smooth using the waterto get the right consistency. You may notuse all of the water depending on yourkale variety. The consistency of the

pureeshould bewet andsmooth butnot runny.Combine ¼cup kalepuree to thejam andmaplesyrup. Setaside.After

your 15 mins are up, add ½ cup kalepuree, vanilla and eggs to the chocolatemixture and beat until smooth and wellincorporated. Sift together all dry ingre-dients and stir into the chocolate mix-ture until the batter is smooth. Dividethe batter between the two loaf pans.Bake for 45 mins – 1 hour or until atoothpick inserted in the center of thecake comes out clean. Cool in the pansfor 15 mins, then remove from the pansand cool on racks until the cakes are atroom temperature.While the cake is cooling, make the

frosting by beating together all of thefrosting ingredients until it smooth andspreadable.Once the cakes are at room temp,

cut each one in half to make two layers.Divide the jam mixture evenly betweenthe two cakes and spread evenly on thecenter layer. Replace the tops. Spread athick layer of frosting on the tops of thecakes. If you make have extra frostingleft over, it does freeze well for a futurequick dessert.

A sign of any great recipe is that it beginsby gently bathing garlic cloves in warmduck fat until they’re imbued with ducky,fatty goodness, not unlike confit. (Weshould note that the authors suggest thatyou can swap olive oil for the duck fat.While not the same, it’s lovely in a quite

different way.) While the garlic cloves arethen tossed in with the greens, garlic-im-bued duck fat isn’t called into use in thisrecipe. We can think of dozens of uses forit, perhaps none so tempting as divingright in, face first. If you wish to show alittle restraint, however, simply reserve itto toss with potatoes or bone-in, skin-onchicken prior to sautéing or roasting. Youwon’t be disappointed.

Kale Greens and GarlicCooked in Duck Fat—Paul Treuer and Dan Kislinger, DCGPMembers & WFC Owners

For the duck-fat-roasted garlic:Note: Paul got duck fat from Clancy’sDeli in Minneapolis.You can use olive oil ifyou can not get duck fat.

• 1 c rendered duck fat• 12 small garlic cloves, peeled andtough stem ends removed

For the kale greens:• 2 bunches kale greens, or other heartygreens such as dandelion, spinach orSwiss chard (about 1 lb total)

• 2 T rendered duck fat• ½ t kosher salt• ¼ t freshly ground black pepper• 12 small cloves duck-fat-roasted garlic

Make the roasted garlic1. Place the duck fat and garlic in asmall, heavy bottomed sauté pan overlow heat. Slowly bring the mixture to asimmer. Cook just until the garlic be-gins to turn light golden brown. Thegarlic will turn too dark quite easily, sokeep an eye on it. If it cooks too much,it will taste bitter and unpleasant. Turnoff the heat and let the garlic cool in thefat for about 30 minutes. The garlic willcontinue to brown slightly as they sit inthe fat.

2. Remove the garlic from the fat. If notusing the garlic immediately, store thegarlic and fat separately in covered con-tainers in the refrigerator for up to 1week. Let stand at room temperaturefor 1 hour before using.

Prepare the Kale greens1. Trim the ends from the Kale greensand discard. Wash the greens thor-oughly and drain.

2. If the greens are young, slice theminto 2-inch-wide ribbons. If the greensare mature and relatively tough, bring alarge pot of salted water to a boil. Dropthe greens into the boiling water andcook for 1 minute. Drain well in a colan-der. Rinse with cold water.

3. Heat the rendered fat in a large sauté

pan or cast-iron skillet over medium-high heat. When the fat is hot, add thegreens, stirring to coat with the fat. Addthe salt, pepper, and garlic cloves. Cook,stirring frequently, until the greens arejust tender, 2 to 3 minutes. Serve imme-diately.

Kale Spread—Kate Cartier, DGCP Member & WFCOwner

In food processor, combine:• 1½ c coarsely chopped kale• 1 large garlic clove, smashed• 6 olives (green or black)• ¼ c onion• 3 T olive oil• 1 T seasoning of choice, or 1 TWorcestershire

• 2 8-oz. packages of cream cheese (orsubstitute tofu for 8 oz.)

Spread on crackers, baguette, pita andenjoy!!

Polenta with Kale and RedBeans—Jamie Zak, DGCP Member & WFCOwner

• 4–6 cloves garlic, chopped• half an onion, chopped• 3 T butter (1 T for sauteeing, 2 T forpolenta)

• 1 T olive oil• ¼–½ t salt• 15 oz., or so, cooked kidney beans• 1 bunch, or so, kale• 1 c cornmeal• 2 c milk• 1½ c water• ½ t salt

Heat the oven to 350º. Sauté garlic,onion, butter, olive oil, and salt. Add kid-ney beans and sauté longer. Add kale.Mix well and wilt until tender (may needa cover). To make the polenta, add 2 cups

milk, 1½ cups water and ½ tsp. salt to asaucepan and bring to a boil. Reduce theheat to simmer and slowly whisk in thecornmeal. Cook, whisking, until the mix-ture is thickened to the consistency ofmashed potatoes, about 5 minutes. Add2 T butter and 1–2 cups shredded moz-zarella, parmesan, romano, or whatever,cheese. Put into an oven-safe casseroledish and bake until “springy” to thetouch. Layer the contents of the sauté pan

on top of the baked polenta and serve.

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s I N T R O D U C I N G T H E FA L L 2 0 1 1

C O L L E C T I O N

Unique home decor & Holiday Gift ideas

I N T R O D U C

T H EN GII N T R O D U C

O L L E CC

LAFI N T R O D U C

O NITO L L E C

2 0 1 1LLT H EN GII N T R O D U C

A G A R B A N Z O G A Z E T T E 14 W I N T E R 2 0 1 1 - 1 2 14 F A L L 2 0 1 1

Gluten-Free ChocolateChocolate Chip Walnut Biscotti —Ellen Turner, Merch Clerk & WFCOwner

• 2/3 c white rice flour • 2/3 c quinoa flour • 1/3 tapioca flour • 1/3 c coconut flour • ¼ c unsweetened cocoa powder • ½ t xanthan gum • 2 eggs, large • 2/3 c granulated sugar • ½ t baking powder • ½ t salt • 1 t vanilla extract • 2 T water • 2/3 c walnuts, chopped • 1 c semisweet chocolate chips

Chocolate Coating: • 1 c semisweet chocolate chips • 1 t canola oil • ½ c white chocolate chips (optional)

Preheat the oven to350º Fahrenheit.Spread out thechopped walnutson a large

bakingsheet andtoastthem forabout tenminutes, turn-ing and shaking thepan halfway through to ensure evenbrowning. Do not burn. In a medium-sized bowl, combine all

four flours, cocoa powder, and xanthangum. Mix well or sift together, and setaside. Beat eggs, sugar, baking powder,

salt, vanilla extract, and water with an electric mixer on high speed until

creamy and ribbon-textured. This usu-ally takes a few minutes. Lower speedand slowly add the dry ingredients untiljust incorporated. Mix in the toastedwalnuts and 1 cup of semisweet choco-late chips. Transfer the dough to a greased bak-

ing sheet and shape it with wet handsinto a log that is about 14 inches long,3 inches wide, and ¾ inch thick. Spritzthe top with water or smooth it with wethands or a wet spatula, and bake for 25minutes in the preheated oven.Cool for 20 minutes in the pan. Re-

duce the oven temperature to 325ºFahrenheit. Then moisten the top of thebiscotti with water again to softenslightly, cool for 5 more minutes, thenplace the log on a cutting board and cutinto ½–¾ inch slices. Carefully placesliced biscotti upright on the bakingpan and bake it for 25 more minutes.Cool on a rack.To make the chocolate coating, melt

1 cup of semisweet chocolate chipswith the canola oil in a small saucepanover low heat, stirring to avoid scorch-ing. Spread chocolate mixture overcooled biscotti and lay flat. If desired,melt white chocolate and spoon it intoa plastic bag or a pastry tube and use itto decorate the tops of the biscottislices. (If using a plastic bag, cut off thevery tip of one corner and squeeze thewhite chocolate out with your hands ina pattern of your choice). Lay slices flat for a few hours to

allow the chocolate to harden. Keep bis-cotti in a sealed bag or container for upto 2 weeks, or wrap and freeze.Enjoy with coffee, hot chocolate, or a

hot beverage of your choice!

cake for breakfast and working some veg-gies in too, this recipe is a must. It’s reallyeasy to make, and gives you the indul-gence of carrot cake (complete withicing!) without the hassle or heavy feeling.It’s the perfect start to your day..

Carrot Cake Oatmeal—Meatout Mondays• 1 c almond milk (or any other non-dairy milk)

• 1/2 t fresh lemon juice• 2 T coconut milk cream* (optional)• 1/2-1 t ground cinnamon (to taste)• 1/4 t ground ginger• 1/8 t ground nutmeg• pinch of salt• 1 large carrot, finely grated (1 heapingcup)

• 1/2 c regular oats• 1 t pure vanilla extract• 2 T pure maple syrup• 1 T crushed walnuts

Topping (optional):• 1 T crushed walnuts• 1 T coconut milk cream* plus:• 1/2 t maple syrup (to drizzle on top)• shredded coconut, cinnamon, andraisins

*Use just the cream off the top of a can ofcoconut milk or mix coconut butter with abit of almond milk.

In a small pot, heat the almond milk,lemon juice, and coconut cream onmedium heat. Stir in spices and saltuntil they’re dissolved into the liquid.Stir in grated carrot and oats; cook forabout 8 minutes or until oats are soft.Remove pot from heat, and stir invanilla, maple syrup, and walnuts. Servewith the topping ingredients and/orwhatever else you want to make yourcarrot cake oatmeal amazing.In a small pot, heat the almond milk,

lemon juice, and coconut cream onmedium heat. Stir in spices and saltuntil they’re dissolved into the liquid.Stir in grated carrot and oats; cook forabout 8 minutes or until oats aresoft.Remove pot from heat, and stir invanilla, maple syrup, and walnuts. Serve with the topping ingredients

and/or whatever else you want to makeyour carrot cake oatmeal amazing.

Another recipe straight from my mother’srecipe file.

Snow Pudding with SoftCustard Sauce —Barb’s Mom• Soften... 1 envelope unflavored gelatin(1 Tablespoon)

• in 1/4 C. cold water • Stir in... 1 C. boiling water • 3/4 C. sugar • 1/4 C. lemon juice • 1 T. grated lemon rind • Soft custard (recipe below)

Strain and cool. Stir occasionally. Whenit begins to set, beat with rotary beateruntil frothy. Beat in 2 egg whites, stiffly beaten

Continue beating until mixture holds itsshape. Pile into sherbet glasses (butshe always used small, somewhat igloo-shaped jello molds). Chill. If you usejello molds, dip briefly in warm waterdon’t let the water touch the snow andunmold on a small dessert plate or intoa sherbet glass. Serve with soft custardas a sauce (and she always put a

maraschino cherry on top).

Soft Custard Beat in top of 1 qt. doubleboiler:

4 egg yolks (ortwo whole eggs) Blend in... 1/4 C.

sugar 1/4 t. salt. Pourin... 1½ C. scalded milk Cook

over simmering (not boiling)water, stirring constantly. When custardcoats silver spoon (thin coating), re-move from heat. If custard should startto curdle, beat vigorously with rotarybeater until smooth. Cool quickly. Blendin 1t. vanilla. Serve in sherbet glassestopped with whipped cream, or use as asauce over fruit cake or other desserts(such as snow pudding!)

Squash and Kale Soup—Cree Bradley, Lake Superior Sustain-able Farming Association

• 1 winter squash• 1 lb Italian sausage• 6 c chicken stock• ¾ c whole wheat couscous• 1 can cannellini beans• 1 large bunch kale, leaves only,chopped fine

Peel and cube squash. Place on bakingsheet; drizzle with olive oil; add salt andpepper. Roast in oven at 400º for 30minutes.In large stock pot, brown Italian

sausage, drain any grease. Add chickenstock, couscous, beans. Cook for 10-15minutes.Lastly, add kale and roasted squash.

Cook for another 5 minutes. Freezes well.

Happy Dinner Soup—Michael Karsh, Produce Manager &WFC Owner

• 1 small leek cleaned and finelychopped

• 1 medium carrot, shaped and thinlysliced

• 1/4 dried mushrooms, crushed• 3 quarts water• 1 dried chili pepper, crushed• 3 cloves garlic, crushed• 2 T sugar• 1 T nutritional yeast• 5 eggs whisked• Miso paste (preferably red)• 1 T fresh ground ginger• 2-1/4 c sticky or sweet rice• 1 package frozen greens or onebundle stemmed and steamed kale

or chard• 2 t coarse salt• 1 t curry powder• 1 T nut yeast• 1/2 t cinnamon• Rooster hot sauce

Combine leek, carrot, water, pepper, gar-lic, sugar and yeast and simmer for 1hour. Whisk eggs, and add to broth (nowfully cooked) that has been brought to aboil. Pour egg by 1/4 amounts into boil-ing broth, allowing it to return to boil be-tween additions. Once the egg iscooked, keep warm but not boiling and 1T ginger and miso to taste.Cook sticky rice in 3 cups water in

the rice cooker, 4 cups on stovetop.While the rice cooks, prepare greens,squeeze and finely chop. Combinegreens, salt, curry, nutritional yeast, andcinnamon. Once rice is cooked, com-bine well with greens. Form rice/greensmix into balls, approximately 1/4 cup(portion scoop is awesome for this).Place one or two “balls” per bowl,squeeze Rooster sauce as needed. Pourbroth over and enjoy!

This is a quick side dish that I usuallymake with some reconstituted tomatoes Ihave dried from my garden harvest,though sundried works just fine with theomission of the boiling water and sugar.Pesto Garbanzos with Tomatoes—Michael Karsh, Produce Manager &WFC Owner

• 4 c cooked garbanzo beans, salted totaste

• ½ c dried tomatoes• 2 t brown sugar• ½ c boiling water• ¼ c pestoDirections:

Combine boiling water, tomatoes andbrown sugar and let stand in a coveredglass bowl for 10 minutes. Once toma-toes are soft but not mushy, strainthem out and squeeze as much waterout as you can, reserving 2 T of thisjuice. Mince, combine with pesto andgarbanzos and the tomato juice fromreconstituting. Chill 1 hour. Adjust saltand stir well, serve with parmesancheese as desired.

Cinnamon Roll Bread Pudding — Debbie Manhart, Deli Manager andWFC Owner

• 2 ea. Great Harvest cinnamon rolls(with or without raisins)

• 2 ea. apples• 4 c. milk• 4 ea. eggs• 2 t. orange zest• ½ orange, juiced

Cut the cinnamonrolls into cubesabout 1” square.Dice the apples –add them to the cin-namon rolls. Com-bine the milk, eggs,and orange juiceand zest and pourover the cinnamonrolls and apples.Spray a 9 x 13” panand pour mixtureinto pan. Bake at350ºF for about 45minutes (until set).Can serve plain orwith ice cream orwhipped cream.

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WFC-U winter class listingsDecember, 2011 – February, 2012

DecemberKid’s Cookie Baking Instructor: Faith King Saturday, December 3,10:00 am – 12:00 pm

Parents, take the afternoon off whileyour kids learn how to make a variety ofChristmas cookies and other treatsusing healthy ingredients. Every childwill get the chance to actively partici-pate and create a cookbook to takehome, so they can re-create their fa-vorite treats throughout the holidayseason. This fun filled class is bestsuited for children ages 7-12, and islimited to 12 participants. There willalso be one gluten-free cookie recipemade in this class.

Making Raw PiesInstructor: Karen PringleMonday, December 5th,6:00 pm - 8:00 pm

Let us face the truth; pie baking can bea pain in the… apple. It takes time, ef-fort, and when the Holidays are nearwho has time for that? In this classKaren will teach you how to make deli-cious, healthy raw pies. Wow yourguests or your hosts with these tastydesserts that cannot be used as an ex-cuse for your New Year’s resolution.

Baking Holiday Cookies Instructor: Ellen Turner Tuesday, December 6,6:00 pm – 8:00 pm

If you love all kinds of cookies (the morethe better!), but are at a loss when itcomes to finding and baking the perfectrecipe, then this class is for you. We willexplore a wide variety of cookie recipes,from drop cookies to cutout cookies,and even some vegan and gluten-freerecipes that everyone will enjoy. Therewill be chocolaty, fruity, chocolaty, spicy(in a good way), chocolaty, nutty, Christ-mas-y, frosted, and maybe even somechocolaty cookies. Come ready to getsticky and creative and spend yourevening in cookie-flavored bliss!

JanuaryTurkish Home CookingInstructor: Byron JohnsonMonday, January 9,6:00 pm – 8:00 pm

Home cooks in Turkey utilize simple, yetquality, ingredients to create wonderfullyflavorful dishes. Embedded in each dishis a cultural story waiting to be told. Inthis class, Byron will demonstrate dishessuch as Leeks and Carrots cooked inOlive Oil, Piyaz (a bean salad), YogurtSoup, Cappadocian Manti (a savory pas-try), and Stuffed Vegetables. While thesedishes are prepared he will utilize pic-tures and sounds from a year spent inTurkey to illustrate the stories thesedishes have to tell about the Turkish peo-ple and their relationship to good, sim-ple, honest food.

Pre-Game 101Instructor: Debbie ManhartWednesday, January 18th,6:00 pm - 8:00 pm

Are you always wondering what yourguests might want to snack on beforethe main course? This can be a frustrat-ing and downright daunting task thatbrings you to dump a family size bag ofDoritos’s in a large plastic bowl. In thisclass the penalty flag is being tossed asDebbie teaches you quick, delicious,and easy appetizers whether it’s for aTupperware Party or the Super Bowl.

Taste of Jamaica Instructor: Tony CurtisTuesday January 24th,6:00 pm – 8:00 pm

Ya man, Tony Curtis is teaching at theWFC-U. Tony will be bringing some ofhis favorite simple Caribbean dishes toprepare, serve, and teach. He will showyou the secrets to Rasta Pasta, JerkChicken, Jamaican Tropical Salad, andJamaican Rice and Beans.

FebruaryBeyond the Iron Curtain:Eastern EuropeanCuisineInstructor: Adam WisockiThursday, February 2nd,6:00 pm – 8:00 pm

This is a class dedicated to the greatdishes of Eastern Europe. Adam willmake you some of his favorite dishes

he learned to make during his time liv-ing in Eastern Europe. He will teach youthe art of the Polish Pierogi, UkrainianBorscht Soup, Bosnian Coffee, andmore.

The Boot is Off: FreshItalian CookingInstructor: Robert GiulianiTuesday, February 7th, 6:00 pm – 8:00 pm

Are you tired of old store boughtspaghetti and meatballs? Wish youcould treat your family to an Italian dishthat was not Olive Garden? This is theclass for you! Robert Giuliani is goingto teach you how to enjoy fresh pastaand simple sauces to enjoy at the mercyof your own hands. This class will sim-ply be ‘stupendo’!

Southern Hospitality:The Louisiana WayInstructor: Kristen LongThursday, February 16th,6:00 pm – 8:00 pm

Always keep in mind that those that donot venture do not experience the bene-fits of life. It is possible that you mighthave to come to this class trudgingthrough a blizzard, bundled in a parkawearing your Steger Mukluks and snowshoes. However the benefits you will re-ceive from authentic Southern Stylecooking is worth any encounter withMother Nature. Once you try the homemade gumbo and more it will warm youto the soul.

Pathos, Ethos, Logos?Mediterranean Diet!!!Instructor: Shannon Szymkowiak & Dr.Adam SundbergTuesday, February 21st, 6:00 pm – 8:00 pm

In this class you will learn to know theMediterranean Diet. In the first half ofour class, Dr. Sundberg will go over thetenets of the Mediterranean Diet andexplain why this is one of the healthiestdiets in the world. ShannonSzymkowiak will spend the second halfof the class showing you how to pre-pare some exciting dishes that followthe diet’s rules.

Taste of Trinidad &TobagoInstructor: Lyndon RamrattenTuesday February 28th,6:00 pm – 8:00 pm

Our very own Lyndon of the Co-op isback to teach yet another extravagantclass on Caribbean cooking. In thisclass he takes us into the cooking styleof his home island Trinidad and To-bago. Join us as we enjoy Cilantro CurryFried Breads, Trinidadian CaramelizedChicken Stew, Geera Pork, and a specialdesert.

Jett SophiaPsychic Readings

for clarity, support, insight, and healingreadings in-person or by phone

www.savvypsychic.comjett@mm.com(612) 965-9708