April - Willy Street Co-op

Reader
A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI
VOLUME 40 • ISSUE 4 • APRIL 2013
Spring Cleaning for the Body
IN THIS ISSUE
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Mexican Produce; Organic Farming Conference;
Paper vs. Plastic; AND MORE!
COMPLEMENT
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WE'RE EXPERIENCED AND
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Reader
Published monthly by Willy Street Co-op
1221 Williamson Street, Madison, WI 53703, 608-251-6776
FRAMING, STITCHERY, ART SUPPLIES
FOR 32 YEARS
5928 odana road, madison
m–th 10-7, f 10-6, sat 10-5
608.274.1442 or lynnsofmadison.com
h
Come to an
Open House!
8:45-10:30 a.m.
March 14th, March 21st,
April 4th, or April 11th
8:45-9:15
Greeting and Tour
9:15-9:45
Informational Gathering
9:45-10:30
Classroom Observations
Please RSVP to
(608) 827-6267 or admissions@
madisoncommunitymontessori.org
h
Toddler through 8th grade
8406 Ellington Way
Middleton, WI 53562
EDITOR & LAYOUT: Liz Wermcrantz
ADVERTISING: Liz Wermcrantz
COVER DESIGN: Hallie Zillman
SALE FLYER DESIGN: Hallie Zillman
GRAPHICS: Hallie Zillman
PROOFREADER: Valerie Secaur
RECIPE SELECTION: Serenity Voss
SALE FLYER LAYOUT: Liz Wermcrantz
PRINTING: Wingra Printing Group
WILLY STREET CO-OP
MISSION STATEMENT
The Williamson Street
Grocery Co-op is an economically
and environmentally sustainable,
cooperatively owned grocery
business that serves the needs of
its Owners and employees. We are
a cornerstone of a vibrant community in south-central Wisconsin
that provides fairly priced goods
and services while supporting local and organic suppliers.
WILLY STREET CO-OP
BOARD OF DIRECTORS
The Willy Street Co-op Reader is the monthly communications link among the
Co-op Board, staff and Owners. It provides information about the Co-op’s services
and business as well as about cooking, nutrition, health, sustainable agriculture and
more. Views and opinions expressed in the Reader do not necessarily represent those
of the Co-op’s Directors, staff or Ownership. Acceptance of advertising does not indicate endorsement of the product or service offered. Articles are presented for information purposes only. Before taking action, you should always consult a professional for
advice. Articles may be reprinted with permission from the editor.
SUBMISSIONS
All advertising submissions must be reserved and arranged with the editor by the
10th of the month previous to publication. All advertisement copy must be submitted by the 15th of the month. Submissions should be emailed to l.wermcrantz@
willystreet.coop or mailed to Willy Street Co-op according to submission requirements.
CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800
BUSINESS OFFICE: 608-251-0884
FAX: 608-251-3121
SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450
GENERAL E-MAIL: info@willystreet.coop
GENERAL MANAGER: a.firszt@willystreet.coop
EDITOR: l.wermcrantz@willystreet.coop
PREORDERS: East: es.preorders@willystreet.coop; West: ws.preorders@
willystreet.coop
WEBSITE: www.willystreet.coop
BOARD E-MAIL: board@willystreet.coop
STORE HOURS: 7:30am to 9:30pm, every day
Juice Bar: 7:30am to 6:00pm
Deli: 7:30am to 9:00pm
Seafood Center–East and West: Monday–Saturday, 8:00am to 8:00pm; Sunday, Marti Ryan, President
Mike Engel, Vice President
Rick Bernstein Sonia Kubica Simões Dawn Matlak
Raechel Pundsack Karen Bassler
George Hofheimer
Holly Fearing
BOARD CONTACT INFO:
board@willystreet.coop
all-board@willystreet.coop (includes the GM and Executive Assistant)
BOARD MEETING SCHEDULE
April 16th (East)
May 21st (West)
June 18th (East)
July 16th (West)
August 20th (East)
September 17th (West)
October 15th (East)
(All regular meetings are held in the
Community Room unless otherwise noted. All
meetings begin at 6:30pm)
h
www.madisoncommunitymontessori.org
IN THIS ISSUE
Lawn a Little
Rough?
*Organic
Fertilizers
*Locally
Blended
Grass Seeds
Capital City Parks
Woodland Shade
& more
Hardware Center
3 Customer Comments
Mexican Produce
15-18 SPECIALS PAGES
20-21 Checkout Choices:
The Paper vs. Plastic 4-5 Board Report:
11-12 Fiber and Why You Should Controversy
Five Trends Coming to a Be Eating More
22-24 Spring Cleaning for
Co-op Near You
13
The 24th Annual
the Body
5-7 Community Room
MOSES Organic Farming 26
New Products
Calendar—East
Conference
4 Business Matters
7-9 Community Room
Calendar—West
1398 Williamson St. 257-1630
acewilly@tds.net
2
10 Willy Street Co-op Reader, april 2013
10-11 Drink More Soda
14 Earth Week Events
28-29 Recipes and Drink
Recommendations
30-31 Newsbites
CUSTOMER COMMENTS
Write Us!
We welcome your comments and give each one
attention and serious
consideration. Send them
to customer.comments@
willystreet.coop or fill out
a Customer Comment form
in the Owner Resources
area. Each month a small
selection is printed in the
Reader. The rest can be
found in the commons or
in the binder near Customer Service. Thank you!
TWISTIES
Q: The dried fruits and nuts
have always been tied with adhesive
tape. When I take the tape off to
open the bag, it often rips the bag
and I close the bag with a twisty.
Have you considered using twisties
or something similar that is reusable? P.S. I’ve been thinking of asking this for about 20 years!
A: Thank you for asking this question. It’s a good one. The Willy Pack
bags are closed with a non-reusable
tape to prevent tampering. If we
used a twist tie without a secondary
non-reusable seal, we would be in
violation of health codes. I’m sorry to
say we cannot make the change you
suggested. Thanks again! –Jim Green,
Bulk Buyer–East
BANANAS
Q: Most of the time I notice only
one variety of bananas for sale,
but occasionally you’ll stock other
varieties such as red bananas.What
considerations decide which varieties to stock?
A: Considerations include: product
availability, quality of product, Owner
values, and sales. We did offer the red
banana for years, however most of
what we purchased ended up as compost. Thanks for the comment. –Andy
Johnston, Produce Manager–East
HAIRNETS
Q: Love the deli—the food is so
good! Aren’t there hairnet-wearing
requirements for deli workers?
My server today was friendly and
helpful but her long hair was falling
over her face and potentially falling
into my sandwich. Also, it doesn’t
seem like deli workers are consistently paying attention to the “eat
here” box at the bottom of the order
form. Workers generally make
sandwiches to-go regardless of what
I mark on the form.
A: I am happy to hear you love
our Deli! The requirement, according
to our health inspector and information that I have dug up in our service
manuals and Wisconsin health code,
is that the requirement is to wear a hat
or hair restraints. Pulling one’s hair
back (ponytail or bun) is also considered a restraint. With that said, I
will make sure to reiterate to our staff
that all hair needs to be pulled back.
I will also remind the staff to keep
a closer eye on the sandwich menu
notes. Thanks for the feedback. –Gina
Jimenez-Lalor, Deli Manager–East
FOUR STAR RETURNS
AT WEST
Q: The folks at Four Star Video
rental told me Willy East now has a
dropbox for return of their rented
DVDs. I frequent only Willy West.
Please consider adding the same
service at Willy West. It would be a
great convenience.
A: I will look into this idea but
given that we do not own the Willy
West site there is more process involved in making this happen there,
unlike at Willy East where the Co-op
is the owner of the property. Thanks
for the suggestion. -Wynston Estis,
Operations Manager
DELI CONTAINERS
Q: Greetings, I am wondering
if you all have considered sourcing a different type of take-away
container for the deli/buffet. I am
sitting here finishing my container
of quinoa salad, and all the little
knobby/extruded parts of the container make it nearly impossible to
scoop the last spoonful of quinoa
out of the container. This is the
same problem when I get any kind
of salad or dish that has lots of little
bits that get stuck in the crevices.
A: Thanks for emailing. I understand your concern with our packaging. Over the years we have changed
our packaging for varying reasons,
trying to find one that best suits our
needs and our Owner’s needs. Our
current packaging is a recyclable plastic. We are currently in the process
of sourcing a new distributor for our
packaging and will keep your concerns in mind when looking over the
product selection. Best, Gina JimenezLalor, Deli Manager–East
BENEFICIAL BUGS
Q: I bought Lacinato Kale the
other day. Kid you not; there was a
frozen caterpillar-like bug in it.
A: Thank you for your comment!
Our organic Lacinato Kale was grown
without the use of pesticides—healthier for you, the environment, and that
little caterpillar! Many organic farmers use beneficial insects to deal with
pests, so we occasionally see a variety
of moths, caterpillars, and ladybugs
on our greens and lettuces. During the
warmer months, you may even spot a
produce employee setting these beneficial insects free into the garden area
outside. We here in the Willy Street
Co-op Produce Department see the
occasional insect as a positive! We
certainly do recommend washing all
of your produce thoroughly to avoid
consuming one of these beneficial
critters. I hope that helps address your
concern! Thanks again for writing.
-Brandy Schroeder, Assistant Produce
Manager–West
IN-STORE CAMERAS
Q: Hi. I see in Anya’s column
that there are surveillance cameras
in use at Willy West. Are there
signs posted saying that? Maybe
I’ve missed them. Posting signs is a
nice courtesy to those whose every
move is being recorded, and helps
give the cameras a deterrent effect
for shoplifters. Thanks.
A: Thank you for your question!
Indeed we do have signs posted at
Willy West regarding video surveillance. The first one you will see is
posted on the front entry door. Additionally, the cameras themselves are
not covert—take a look above-andto-the-left of the Customer Service
desk during your next visit. Please
let me know if you have any further questions. Best Regards, James
Phetteplace, Information Systems
Manager
DELI MENUS
Q: Hello there, first let me say
that I LOVE the store and I am so
happy to live near by! I also love
the hot box but I do have one wish
:). Within the Vegan/Vegetarian
section, would it be possible to
change the menu once in a while.
Perhaps have more of the soul
foods such as vegan mashed potatoes, gravy, meatloaf, etc. I would
come every day if there was more
variety.
A: Thanks for writing! I’m so
glad you love the store. Thank you for
voicing your want of more variety on
the hot bar vegan/vegetarian side. We
are working on having more variety
on the hot bar. We do have 12 options
every day that rotate throughout the
week with different dishes so there
are at least 24 options throughout the
week. However we are always looking
for new dishes and tasty additions to
our hot bar. We will work on getting
the vegan mashed potatoes and vegan
gravy out there more often. I’m not
sure exactly what you mean by vegan
meatloaf but we are always open to
suggestions. -Bill Pohlman, Deli Manager–West
WET VEGETABLES
Q: Lots of people don’t like the
leafy green vegetables getting wet.
They don’t keep well in the fridge
at home. Can you not spray them in
the counter? Thank you!
A: Thanks for the comment! In order to keep our green leafy vegetables
from getting limp and dehydrated, we
have to keep them under the misters.
Otherwise the refrigeration blowing
over them would cause them to wilt.
If you’d like lettuce that isn’t so wet,
we can always get it for you from the
backstock. Thanks again! –Megan
Blodgett-Minnick, Produce Manager–
West
PRODUCT SELECTION
Q: Why are gluten-free products
taking over the store?
A: Being a consumer cooperative,
we carry the demands of our Owners. For some people, eating gluten is
not an option, as they are allergic or
intolerant. We meet their needs just as
we’d meet folks with a nut or dairy allergy. Others choose not to eat gluten
for one reason or another. There are
innovative new food items coming out
that contain gluten alternatives. That
said, the majority of baked goods,
pastas, etc. that we carry contain gluten. We’ll continually strive to carry a
wide selection of products that satisfy
our Owner’s dietary needs. Thanks
for your comment! –Melissa Reiss,
Purchasing Assistant
YOU ROCK
Q: Again, Willy Street Co-op
has given me a wonderful 2012
with great products and even great
customer/member services. You’ve
truly enhanced the year of the cooperative in endless ways. I thank you
from the bottom of my heart and
look forward to more. As always,
you rock!!
A: Thank you! Glad to hear from
you and I’ll be sure to share this with
the rest of our staff. –Lynn Olson,
Director of Cooperative Services
Willy Street Co-op Reader, april 2013
3
EMAIL NEWSLETTER
1. CLEAN FOOD.
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Sunday, May 5
11 a.m. to 5 p.m.
or at www.marquette-neighborhood.org/
community/index.php?category_id=4999
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Marquette-Atwood Neighborhood Art Walk
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Willy Street Co-op Reader, april 2013
Art
Walk
12
S
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Please visit our website
at www.willystreet.coop/
CCV for more information and a list of current
volunteer opportunities.
Third Annual Marquette-Atwood Neighborhood
Division St
CO-OP
COMMUNITY
VOLUNTEERS OPPORTUNITIES
S
After 11 years as the Cooperative
Services Manager, Lynn Olson has
accepted a position at the Wisconsin
Food Hub Co-op. Her last day at this
Co-op was at the end of March—her
new job started April 1st (no joke).
Best of luck, Lynn, in your pursuit of
new endeavors.
Have you noticed that Willy East
and Willy West both have zippy, free
wi-fi? That’s because more of our
Owners’ lives, including their shopping lists, are online. For example, my
partner and I use a smart phone app for
creating and sharing our grocery list.
Often, as I’m driving to the store, Rebecca is updating Grocery Gadget, so
that when I arrive to the Co-op, all our
needs are documented by department:
Produce, Bakery, and so on.
It’s taken me a while to get away
from a paper list, but I understand the
efficiencies. Having wi-fi provides
opportunities to leverage our smart
phones, which are increasingly being
used in our shopping experiences.
We also have a shopping list function on our website, as well as a mobile
version of our site.
ain
MOVING ON TO
DIFFERENT PASTURES…
I first heard the term “clean food”
a few years ago when I was seated
next to the British author Charles
Landry (The Art of City Making) at
a dinner party. Charles is affable and
well traveled, a terrific dinner companion. When Charles’ meal was set
in front of him, I looked at his plate
and wondered aloud, “Is that cheese
on your fish?” Even in Wisconsin,
I’d never seen that. Charles scraped
the cheese off to the side of his plate
and replied, “Yes, it’s a bit like overegging the pudding isn’t it?” Then he
said, “This food isn’t clean.”
I instantly understood what he
meant by clean food by taking a bite
of the dirty food on my plate. More
2. IS THERE AN APP
FOR THAT?
M
Save paper! Save postage! Log in
to our website or create an account
if you have not already done so, and
you will see the option to receive the
newsletter via email. Perfect way you
can give back to the planet to celebrate Earth Day.
recently, I’ve come to understand clean
food as natural, organic, local, sustainable, fresh, safe, ethical, and healthy.
And more Americans are interested
in clean food: parents, folks who’ve
developed food allergies, even kids.
Research shows that younger
generations—who are benefiting from
school and community gardens and
more healthful school lunches—are
showing greater interest in clean food.
Hopefully, we’re creating future generations that demand clean food. It is
the trend line beginning with millennials (b. 1982-2001).
This is one case where the market
moves towards a business (versus a
business changing course to appeal to
customers). Willy Street Co-op is wellpositioned to benefit from the trend
towards clean food.
Br
4
A
CEO
once
asked a
futurist how to stay in
business for the
long haul. Rather
than peer into the
by Marti
future, the futurist
Ryan, Board reviewed hisPresident
tory; what were
the characteristics
of companies that
lasted a long time?
Agility was the key. Coca-Cola was
invented in 1896 as a medicine. In
1930, the “Motorola” car radio was
invented, the name a blend of “Motoring Victrola.” These companies and
many others figured out how to reinvent themselves and remain relevant
to consumers’ changing tastes.
Here are five trends our Co-op is
facing. Are we agile enough to remain
relevant?
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Wowee, the
scope of the project has grown! In
the last two issues
of the newsletby Anya
ter, I reported just
Firszt,
that—the scope
General
of the project has
Manager
grown. The scope
has grown due to
several factors; for one, remaining
open throughout construction is more
costly than working in an unoccupied
space; the site is nestled between
existing residential and commercial
property making staging materials
and equipment complicated; and close
examination of the existing foundation
has revealed a structural deficiency
that requires reinforcement. Additionally, LEED certification adds significant expense.
To explain some of the challenges—one essential reason to remodel
Willy East was to expand packaged
(dry) storage and walk-in cooler and
freezer space to increase holding capacity to improve product availability
(decreasing out-of-stocks). Another
reason to remodel was to create more
office and meeting space for staff. One
solution to address both needs was to
build a second story over the existing
receiving area. However, the existing
structure requires sounder footings
than what is currently there to support
the additional second-story build-out
intended for office and meeting space.
We are considering only expanding
the footprint of the receiving area,
and not building a second story as
an option to minimize the cost of the
project. However, not shoring up the
foundation now prevents any future
second-story work happening without
that work being completed.
Doing more and spending more
now may have its merit—upgrading
the current facility beyond a minor
remodel will support future needs and
continued success in this location.
The Co-op has continued to grow at
this location, even when Willy West
opened; therefore I see every reason to
believe we will continue to experience
sales growth for years to come.
To help me evaluate our best next
step(s), I have selected an ad hoc
committee comprised of Board and Fi-
nance Committee members, staff, and
Owners-at-large to examine a plethora
of data and discuss a multitude of
options that lay before us—remodel
East (and to what extent), open a third
retail full-line grocery site, open a
warehouse, buy farmland…We plan
to do a remodel on Willy East, but to
what extent remains an unknown for
the moment. We need to fully understand the actual costs involved in the
project that we have designed; our
construction partners are refining the
initial project estimate to a real cost
estimate.
I have prepared myself, based on
the current information I have on the
project, to make a recommendation
to the Board to request from Owners
the approval of additional funds for
the expansion at Willy East, as well
as a solid plan for next steps after the
remodel. Stay tuned for 1221 remodel
updates in the next issue of the newsletter.
S
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STATE OF
THE CO-OP—
REMODEL
Five Trends Coming to a
Co-op Near You
illia
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Business Matters
BOARD REPORT
W
GENERAL MANAGER’S REPORT
Lakeland Ave
3. KNOCK, KNOCK. WHO’S
THERE? YOUR GROCERIES.
Have you ever ordered groceries
online? I have to admit there have been
some weeks that I’m up to my ears in
the eternal list of to dos and have ordered groceries online, for either pickup or delivery. This trend will continue
as many families downshift from two
cars to one, and as millennials and the
iGeneration (b. 2002-(est)2020) delay
getting their driver’s licenses or buying
cars. For all of these reasons, online
ordering will continue to grow. Willy
Street Co-op offers a robust online inventory and enhanced online ordering
experience that is worth checking out
if you need to free up time or energy,
or need an easier way to get groceries
home than your bike or the bus. Log
onto www.willystreet.coop/shop.
4. LET’S EAT IN TONIGHT.
Another growing trend is preparing more meals at home to reduce
dining out expenses. Shoppers have
a variety of opportunities to trying to
save money wherever they can at Willy
Street Co-op: using coupons, buying in
bulk, watching the discount bins, and
using the Owner Rewards program.
Also, Willy Street Co-op is there to
support those new to spending more
time in the kitchen with weekly classes
that range from learning knife-skills to
making your own pasta. And the free
Saturdays from Scratch series shows
how you can make the most of your
dollars and time.
5. I HAVE A SPECIAL DIET.
A couple years ago, I was diagnosed with 59 food allergies. My naturopath was so freaked out when she
saw my results—the highest number
of food allergies she’d ever seen—that
she called me before sending me the
test results. “I want you to focus on
what you can eat,” she advised.
This is something the Co-op really
specializes in. Not just from the standpoint of providing an array of clean
food options, but also from the care the
staff takes in labeling its own Bakery
and Deli creations and the items in the
bulk aisle.
Research shows that for the
generations of us who were raised on
processed foods, food allergies are
growing. And with new studies showing the benefits of eating clean, the
Co-op must source products that meet
all kinds of diets including raw food,
gluten-free, sugar-free, wheat-free,
vegan, vegetarian, etc.
The Co-op has a lot to pay attention to besides just putting clean foods
in its stores. Your Board and staff are
committed to keeping pace with these
trends.
EAST
Holzwart as we get a glimpse of wild
plants throughout all four seasons. Resources and tips for identification and
preparation will be provided, as well
as delicious samples. This class is $20
for Owners and $30 for all others.
FRESH HANDMADE
CARAMELLA RAVIOLIS
CLASS REGISTRATION INFORMATION
The cost for Owners is $15 and $25 for all others, unless otherwise noted.
Payment is required at registration; please register by stopping at the Willy
East Customer Service desk or by calling 251-6776. For more information
about individual activities and classes, see www.willystreet.coop/calendar.
Refund Policy: If we must cancel a class for any reason, we will contact
you and refund your tuition. If you must cancel your reservation for a class,
notify us at least three days in advance for a full refund. There will be no
refunds less than three days prior to a class.
GREEN FAMILIES WITH
RACHEL WERNER
CLASSES
AND
CLASSES
& EVENTS
EVENTS
VEGAN CAKE-BUILDING
Tuesday, April 2nd, 6:00pm8:00pm. Vegan cakes can be elegant
and divine but don’t have to be fussy.
Green Owl’s Vegan Pastry Chef Cara
Moseley will show you her technique
for moist and tasty vegan cakes and
how to use one basic recipe in several flavor applications. This class
wouldn’t be complete without fillings
and frosting recipes to create your
dream cake. We will cover vegan
creamy custard fillings and their variations, “butter cream” frosting variations, as well as chocolate ganache
and its many uses in cake creations.
You will leave this class with many
cake ideas and the tricks to make them
in your own kitchen.
Wednesday, April 3rd, 2:00pm4:00pm. During this class, Rachel
Werner, Lactation Education Counselor and Certified Health Coach will
help parents discover how to make
a smooth transition from pregnancy
to parenthood. Participants will be
given tips on how to bond with their
baby and parent with less tension and
more ease. They will also learn about
the importance of good nutrition and
exercise in the months after giving
birth, and about the need for intentional self-care during infancy and
toddler years. The class will conclude
with a special treat for “exhausted new
parents”: three fresh, nutrient-dense
meal “preps” that can be taken home
to be cooked and served in less than
30 minutes.
FORAGING FOR
WILD EDIBLES
Sunday, April 7th, 6:00pm8:00pm. There is a cornucopia of wild
edible plants all around us—we just
need to step back and open our eyes.
Wild foods are tasty and wholesome
and best of all they’re free! Join herbalist Linda Conroy and forager John
Information
The Willy Street Co-op Community Rooms are available to you! The
Community Rooms are available for gallery space, private rentals, and
public functions and classes. If you would like to submit a class proposal, rent the room, or show your artwork in the gallery space, please
contact Dawn Matlak at (608) 251-6776 or d.matlak@willystreet.coop.
For more information, see willystreet.coop/calendar.
Monday, April 8th, 6:00pm8:00pm. Instructor Aliza Rand will
demonstrate two kinds of the beautiful
candy wrapper-shaped caramella raviolis prepared from scratch: spinach
with ricotta, and butternut squash
with goat cheese, both served with an
Italian sauce. Students will be given a
brief lecture on the history of the raviolis, learn how to roll out the dough,
create the fillings, form the raviolis, cook and then of course eat this
unique dish.
PRODUCER SHOWCASE:
WHAT’S IN YOUR SOIL?
Thursday, April 11th, 6:00pm8:00pm. Steve Stumbras from Purple
Cow Organics will explore the potential of nature’s growing system. He’ll
dig into a little basic soil biology;
touch on some terms like Organic,
Certified Organic, OMRI, & MOSA;
then finish with the notion that the
results you see in your foods and your
gardens are rooted in the soils from
which they grow. This class is free for
everyone.
ALTERNATIVE BEVERAGES
Sunday, April 14th, 2:00pm4:00pm. Instructor Amy Urbanek
will demonstrate alternative options
to soda, coffee, sports drinks and
commercially-sold juices and smoothies. She will prepare quick and easy
fruit and vegetable juices along with
a superfood smoothie, and discuss
other options, including a homemade
electrolyte drink. Recipes and samples
will be provided.
COOKING WITH HERBS
Sunday, April 14th, 6:00pm8:00pm. Join herbalist Linda Conroy as she shares inspiring ways to
incorporate herbs into your daily life.
Whether you want to improve your
health, your energy, or the flavor of
your food, this class is for you. She
will teach you how herbs can be
brought into your diet to increase the
nutrient density of your food in fun
and delicious ways. Participants will
make an herb-infused vinegar and
everyone will sample pickled burdock,
as well as nourishing herbal condiments. You will be delighted by the
flavors, nourishment and opportunity
for creativity that these foods offer.
Recipes will be provided for experimentation at home.
Willy Street Co-op Reader, april 2013
5
COOKIE-MAKING
Wednesday, April 17th, 6:00pm8:00pm. This unique cookie-making
class is designed for adults, children,
and/or parents with their children.
Instructor Aliza Rand will demonstrate how to make Italian Amaretti,
traditional almond-based cookies
commonly enjoyed as coffee dipping
delicacies. Students will also learn
how to make the Swiss regional specialty Basler Låckerli cookie. These
traditional hard spice biscuit cookies
originate from Basel, Switzerland, and
are made of honey, hazelnuts, candied peel and kirsch. Students will be
given a brief lecture on the history of
Basler Låckerli, and will leave class
with recipes, handouts, and a sampling
of cookies. Hands-on participation is
encouraged.
KIDS IN THE KITCHEN:
BETTER BREAKFAST
Friday, April 19th, 4:00pm5:30pm. Join instructor Lily Kilfoy in
this exciting cooking class for bigger
kids ages 9-12. Lily gets kids cooking
in the kitchen and introduces them to
unfamiliar foods through delectable
dishes and themes, all while having a
hands-on, fun time. Participants will
crack and whip eggs, grate cheese and
prepare the fillings to concoct their
own frittata. Recipes will also include
apple carrot muffins and sunrise surprise smoothies. The cost for children
of Owners is $10 and $20 for all others.
HERBAL FIRST AID
Sunday, April 21st, 2:00pm4:00pm. Replacing items in your medicine cabinet with herbs is a liberating
feeling. Learning to apply herbs when
you have a minor burn, cut, scrape,
bug bite, splinter, headache or other
common ailment is easy and effective.
Join herbalist Linda Conroy of Moonwise Herbs for this fun and inspiring
class. We will learn about herbs for
first aid and the class will culminate in
a hands-on project to take home.
KIDS IN THE KITCHEN:
EGGS
Monday, April 22nd, 4:00pm5:30pm. Join instructor Lily Kilfoy
in this exciting cooking class for kids
ages 5-9. Lily gets kids cooking in the
kitchen at a young age and introduces
them to unfamiliar foods through
delectable dishes and themes, all while
having a hands-on fun time!
In this class, kids will have a blast
as they learn to crack, whip and peel
eggs while they make their own frittata, deviled eggs and egg salad. The
cost for children of Owners is $10 and
$20 for all others.
TRADITIONAL NEAPOLITAN
THIN CRUST PIZZAS
Wednesday, April 24th, 6:00pm8:00pm. In this class, instructors Aliza
Rand and Joel Kaipainen will demonstrate how to make three kinds of
traditional Neapolitan very thin crust
pizzas from scratch. The featured options include Potato, Herb, and Margherita pizza. Hands on participation is
encouraged.
INDIVIDUAL NUTRITION
CONSULTATIONS
Thursday, April 25th, 9:00am12:00pm. An individual nutrition
consultation is your opportunity to
learn how the correct food choices for
your body can enhance your wellbeing.
A one-on-one session with Nutrition
Consultants of Human Nature, LLC
includes a consultation regarding your
health goals and lifestyle; a health
assessment survey; and food choice
suggestions geared toward addressing
health goals and developing sustainable change. The cost is $15 for Owners and $45 for all others. To register
for the next available opening, email
d.matlak@willystreet.coop or call 2516776.
INTRODUCTION TO FRENCH
PASTRY: GATEAU BASQUE
Thursday, April 25th, 6:00pm-
8:30pm. French Pastry enjoys an
international reputation and evokes
images of refinement and sophistication. Chef Pierre Ferland will explore
and showcase the various elements
that make up this world of exclusive
sweets, starting with the very basics.
Gâteau Basque is a traditional dessert
from the Basque region of France.
Typically Gâteau Basque is made up
of an almond flour dough filled either
with pastry cream or preserved cherries. The class will focus on making
the special Basque dough and classic
pastry cream.
SATURDAYS FROM
SCRATCH: HUMMUS
Saturday, April 27th, 11:00am2:00pm. This free 15-30 minute
cooking class series showcases a
kitchen skill or recipe that you can
take home to prepare your own foods
from scratch. This week, Dawn Matlak will demonstrate how to prepare
a basic hummus recipe along with a
couple variations. No registration is
necessary.
HERBAL SOAP-MAKING
Sunday, April 28th, 4:00pm7:30pm. Join herbalist Linda Conroy
as we make soap from scratch. We
will make soap that contains whole
herbs as well as fresh goat milk.
Because You Deserve the Best!
2013 CSA Season
at
JenEhr Family Farm
www.wisconsingrown.com
Willy Street Co-op’s
14th Annual
T-Shirt Design Contest
Submit your design by
Tuesday, April
30th, 9:30PM.
Top children’s and adult’s
designs earn a $100 gift
card!
For Entry rules and guidelines go to:
willystreet.coop/tshirt-contest
•
•
•
•
CertifiedOrganicVegetablesandBerries
Pastured,ChemicalFreeChicken
ExperiencedFarmersProvidingReliableCSASharesEachWeek
TenConvenientPickupLocationsandFlexiblePaymentOptions
We Grow Everything in your CSA Share
Coherency
Training
Simple, effective
meditative techniques.
Quieting the chatter in your mind
and listening to your inner wisdom
can profoundly affect your life!
FREE Introductory Dialogue
6333 Odana Road
7 PM, April 12
Week-end Training
April 12-14, 2013
Complete info at
www.lyreacrawford.com
608-549-2023
6
Willy Street Co-op Reader, april 2013
Participants will leave with recipes,
soap and the confidence to handle
this process safely and wisely at
home. This class is $25 for Owners
and $35 for all others.
DESIGN AND INSTALL
YOUR OWN PRODUCTIVE
AND BEAUTIFUL GARDEN
Tuesday, April 30th, 6:00pm8:00pm. Thinking about starting an
organic vegetable garden and don’t
know where to begin? Tired of
your unsuccessful garden and ready
to rebuild it into something more
inspiring? By designing and installing a garden right the first time, you
set yourself up for success year after
year. Megan Cain of The Creative
Vegetable Gardener will walk you
through the step-by-step process of
assessing your site, creating a design, sourcing materials, installing
a productive and beautiful garden,
and offer easy long-term maintenance tips.
FRESH VIETNAMESE
SPRING ROLLS
Thursday, May 2nd, 6:00pm8:00pm. In this class, instructor
Aliza Rand will lead participants
through a hands-on instruction on
making fresh shrimp spring rolls
and fresh tofu spring rolls from
scratch. Spring rolls are filled with
Thai basil, mint, cilantro, lime,
chili, shrimp or tofu, and are served
with a peanut sauce. Hands-on participation is encouraged.
KIDS IN THE KITCHEN:
BENTO BOX
Friday, May 3rd, 4:00pm5:30pm. Join instructor Lily Kilfoy
in this exciting new cooking class
for older kids ages 10-13. Lily
gets kids cooking in the kitchen
and introduces them to unfamiliar
foods through delectable dishes and
themes, all while having a handson, fun time. Bento is the Japanese
word for a meal served in a box that
is often brought to work or school
for lunch. They are a neat way to
serve a variety of healthy foods.
Participants will decorate their own
bento box container and prepare
yummy Japanese inspired dishes
to go inside. Recipes will include
sesame tofu, brown rice salad,
Asian slaw and dessert rolls. The
cost for children of Owners is $10
and $20 for all others.
WEST
HOME CHEESEMAKING:
FROM CURD TO PRESS
Sunday, May 12th, 10:00am3:30pm. Join home cheesemaker
Linda Conroy as we focus on two
styles of cheese that you can easily
make at home. Participants will be
guided through the process of making cheddar and gouda, with a focus
on details. From curd to press, you
will be inspired to go home and try
these yourself. Making a “home”
cheese cave will be discussed and
participants will leave with recipes
to get them started. A light lunch
will be served and will include
cheese samples. This class is $65
for Owners and $75 for all others.
FREE LECTURE:
SPRING CLEANSING
Tuesday, May 14th, 6:00pm7:00pm. Join Katy Wallace, traditional Naturopath of Human Nature,
to learn new ways to get healthy by
assisting the body’s major elimination and toxin-removing organs
(liver, kidneys, and digestive tract)
with food and herbs that allow
for internal cleansing. Think of
cleansing for internal organs as the
counterpart to washing your hair or
brushing your teeth; these activities
keep you healthy and vibrant. This
lecture is free for owners and $5 for
all others.
IN THE GALLERY:
LEAH LEONARD
CLASS REGISTRATION INFORMATION
The cost for Owners is $15 and $25 for all others, unless otherwise noted.
Payment is required at registration; please register by stopping at the Willy
West Customer Service desk or by calling 284-7800. For more information
about individual activities and classes, see www.willystreet.coop/calendar.
Refund Policy: If we must cancel a class for any reason, we will contact
you and refund your tuition. If you must cancel your reservation for a class,
notify us at least three days in advance for a full refund. There will be no
refunds less than three days prior to a class.
SPRING ROLLS
Tuesday, April 2nd, 6:00pm8:00pm. Chef Paul Tseng will demonstrate the preparation of spring rolls,
utilizing spring produce and showcasing various formats including flour,
rice paper, and cabbage. The class will
use different fillings, such as meat,
seafood, and vegetarian. Class participation is encouraged.
GREEN THURSDAY
Thursday, April 4th, 7:00pm8:30pm. Ben Franklin once said,
“When the well’s dry, we know the
worth of water.” This month’s event
puts the focus on Dane County’s
groundwater with a presentation by
Ken Bradbury, Hydrogeologist at
Wisconsin Geological and Natural
History Survey, UW-Extension. He
will review on-going research on the
development of a new groundwater
flow model for the county, the detection of viruses in some deep wells,
and new insights into Dane County’s
underground plumbing. Free refreshments provided. Visit www.tnsmonona.org for more information.
FORAGING FOR
WILD EDIBLES
Sunday, April 7th, 2:00pm4:00pm. There is a cornucopia of wild
edible plants all around us, we just
need to step back and open our eyes.
Wild foods are tasty and wholesome
and best of all, they’re free! Join herbalist Linda Conroy and forager John
Holzwart and get a glimpse of wild
plants throughout all four seasons. Resources and tips for identification and
preparation will be provided, as well
as delicious samples. This class is $20
for Owners and $30 for all others.
PRODUCER SHOWCASE:
WHAT’S IN YOUR SOIL?
Monday, April 8th, 6:00pm8:00pm. Steve Stumbras from Purple
Holistic Skin Care  Facials  Peels
APRIL SPECIAL
50% OFF
ANY AMRIT ORGANIC RAW FACIAL
OR AMRIT GIFT CERTIFICATE
by appointment only (book online or call)
 www.vagaro.com/TheSkinLoungeStudio
 (608) 807-1148
located inside The Chakra House
664 W Washington Ave  TheChakraHouse.com
Willy Street Co-op Reader, april 2013
7
Cow Organics will explore the potential of nature’s growing system. He’ll
dig into a little basic soil biology;
touch on some terms like Organic,
Certified Organic, OMRI, & MOSA;
then finish with the notion that the
results you see in your foods and your
gardens are rooted in the soils from
which they grow. This class is free for
everyone.
DESIGN AND INSTALL
YOUR OWN PRODUCTIVE
AND BEAUTIFUL GARDEN
Tuesday, April 9th, 6:00pm8:00pm. Thinking about starting an
organic vegetable garden and don’t
know where to begin? Tired of your
unsuccessful garden and ready to
rebuild it into something more inspiring? By designing and installing
a garden right the first time you set
yourself up for success year after year.
Megan Cain of The Creative Vegetable Gardener will walk you through
the step-by-step process of assessing
your site, creating a design, sourcing
materials, installing a productive and
beautiful garden, and easy long term
maintenance tips.
FRESH HANDMADE
CARAMELLA RAVIOLIS
Wednesday, April 10th, 6:00pm8:00pm. Instructor Aliza Rand will
demonstrate two kinds of the beautiful
candy wrapper-shaped caramella raviolis prepared from scratch: spinach
with ricotta, and butternut squash
with goat cheese, both served with an
Italian sauce. Students will be given a
brief lecture on the history of the raviolis, learn how to roll out the dough,
create the fillings, form the raviolis, cook and then of course eat this
unique dish.
TRADITIONAL NEAPOLITAN
THIN CRUST PIZZA
Thursday, April 11th, 6:00pm8:00pm. In this class, instructors Aliza
Rand and Joel Kaipainen will demonstrate how to make three kinds of
8
traditional Neapolitan very thin crust
pizzas from scratch. The featured
options include Potato, Herb, and
Margherita pizza. Hands on participation is encouraged.
KIDS IN THE KITCHEN:
BETTER BREAKFAST
Friday, April 12th, 4:00pm6:00pm. Join instructor Lily Kilfoy in
this exciting cooking class for bigger
kids ages 9-12. Lily gets kids cooking
in the kitchen and introduces them to
unfamiliar foods through delectable
dishes and themes, all while having a
hands-on, fun time. Participants will
crack and whip eggs, grate cheese and
prepare the fillings to concoct their
own frittata. Recipes will also include
apple carrot muffins and sunrise surprise smoothies. The cost for children
of Owners is $10 and $20 for all others.
COOKING WITH HERBS
Sunday, April 14th, 2:00pm4:00pm. Join herbalist Linda Conroy as she shares inspiring ways to
incorporate herbs into your daily life.
Whether you want to improve your
health, your energy, or the flavor of
your food, this class is for you. She
will teach you how herbs can be
brought into your diet to increase the
nutrient density of your food in fun
and delicious ways. Participants will
make an herb-infused vinegar and
everyone will sample pickled burdock,
as well as nourishing herbal condiments. You will be delighted by the
flavors, nourishment and opportunity
for creativity that these foods offer.
Recipes will be provided for experimentation at home.
VEGAN CHEESECAKE
Sunday, April 14th, 6:00pm8:00pm. Learn the secret to the Green
Owl’s dense and creamy vegan
cheesecakes in one evening. Vegan
pastry chef Cara Moseley will show
you her technique and explore endless
flavor combinations and how to apply
Willy Street Co-op Reader, april 2013
your culinary creativity to a basic
vegan cheesecake recipe. She will
take apart all components of the basic
recipe and show how to vary the crust,
the filling and the topping to make
the perfect vegan cheesecake. Class
participants will enjoy samples and
take home several recipes and ideas
from the class discussion. Glutenfree options will be demonstrated and
discussed.
FOREST GARDEN DESIGN
Monday, April 15th, 6:30pm8:30pm. Learn ways to transition the
blank slate of your backyard into an
edible ecotopia by co-creating the
design of a backyard forest garden.
Erin Schneider and Marian Farrior
will cover a variety of topics with an
emphasis on site preparation and design for spring plantings. Other topics
will be covered, based on the interests
of the group, including: understanding plant guilds and plant community
functions, plant species and site selection criteria, plant needs and yields,
and troubleshooting management
strategies using participant case studies. We will help you look at your garden design with a systems perspective
from the ground up and see how we
can design our backyards and gardens
in the image of an ecosystem.
ALTERNATIVE BEVERAGES
Tuesday, April 16th, 6:00pm8:00pm. Instructor Amy Urbanek
will demonstrate alternative options
to soda, coffee, sports drinks and
commercially-sold juices and smoothies. She will prepare quick and easy
fruit and vegetable juices along with
a superfood smoothie, and discuss
other options, including a homemade
electrolyte drink. Recipes and samples
will be provided.
KIDS IN THE KITCHEN:
EGGS
Wednesday, April 17th, 4:00pm5:30pm. Join instructor Lily Kilfoy
in this exciting cooking class for
kids ages 5-9. Lily gets kids cooking in the kitchen at a young age
and introduces them to unfamiliar
foods through delectable dishes and
themes, all while having a hands-on
fun time.
In this class, kids will have a blast
as they learn to crack, whip and peel
eggs while they make their own frittata, deviled eggs and egg salad. The
cost for children of Owners is $10
and $20 for all others.
INDIVIDUAL NUTRITION
CONSULTATIONS
Thursday, April 18th. An individual nutrition consultation is your
opportunity to learn how the correct
food choices for your body can enhance your wellbeing. A one-on-one
session with Nutrition Consultants
of Human Nature, LLC includes a
consultation regarding your health
goals and lifestyle; a health assessment survey; and food choice suggestions geared toward addressing health
goals and developing sustainable
change. The cost is $15 for Owners
and $45 for all others. To register
for the next available opening, email
k.oconnell-jones@willystreet.coop or
call 284-7800, ext. 509.
SATURDAYS FROM
SCRATCH: FEASTING
ON FARRO
Saturday, April 20th, 11:00am2:00pm. This free 15-30 minute
cooking class series showcases a
kitchen skill or recipe that you can
take home to prepare your own
foods from scratch. This week, Katie
O’Connell-Jones will demonstrate
Meyer Lemon Farro Salad with Asparagus, Almonds and Goat Cheese.
Farro is a wonderful, high-protein,
high-fiber, versatile ancient Italian
grain with a nutty flavor. It can be
treated like rice and enjoyed as a side
dish, or added to soups and salads.
Farro stays firm when cooked and is
one of the easiest grains to prepare.
No registration is necessary.
SWING INTO SPRING
WITH RAW FOODS
Sunday, April 21st, 2:00pm4:00pm. Savor the flavors of spring
with nutrient-dense and oh-so-delicious raw foods. Certified Nutrition
Educator and author Hallie Klecker
will show you how to make the most
of the season’s freshest produce in
this fun and informative class. You’ll
learn that there really is more to a raw
food diet than carrot sticks and lettuce.
Come hungry and ready to learn. On
the menu: Kale Super Salad, Spring
Vegetable “Couscous,” Pistachio
“Ice Cream” Shake, and Raw Lemon
Coconut Balls. (All recipes are free of
gluten, dairy, soy, and refined sugar.)
HERBAL FIRST AID
Sunday, April 21st, 6:00pm8:00pm. Replacing items in your medicine cabinet with herbs is a liberating
feeling. Learning to apply herbs when
you have a minor burn, cut, scrape,
bug bite, splinter, headache or other
common ailment is easy and effective.
Join herbalist Linda Conroy of Moonwise Herbs for this fun and inspiring
class. We will learn about herbs for
first aid and the class will culminate in
a hands-on project to take home.
WRITE YOUR OWN
COOKBOOK MEMIOR
Thursdays, April 25th-May 23rd,
10:00am-12:00pm. Memories made
around the table are some of our finest. Join author and personal historian
Sarah White in this five-week workshop to help you get started sharing
stories and passing on your family’s
food traditions. Participants will experience memory-stimulating guided
discussions, and write essays and
recipes. She will help you complete
a one-of-a-kind record of your place
at life’s table. This series is $50 for
Owners and $70 for all others.
HERBAL SOAP-MAKING
Sunday, April 28th, 10:00am-
1:30pm. Join herbalist Linda Conroy
as we make soap from scratch. We
will make soap that contains whole
herbs as well as fresh goat milk.
Participants will leave with recipes,
soap and the confidence to handle this
process safely and wisely at home.
This class is $25 for Owners and $35
for all others.
VEGAN CAKE-BUILDING
Sunday, April 28th, 6:00pm8:00pm. Vegan cakes can be elegant
and divine but don’t have to be fussy.
Green Owl’s Vegan Pastry Chef Cara
Moseley will show you her technique
for moist and tasty vegan cakes and
how to use one basic recipe in several flavor applications. This class
wouldn’t be complete without fillings
and frosting recipes to create your
dream cake. We will cover vegan
creamy custard fillings and their variations, “butter cream” frosting variations, as well as chocolate ganache
and its many uses in cake creations.
You will leave this class with many
cake ideas and the tricks to make them
in your own kitchen.
FREE LECTURE:
SPRING CLEANSING
Tuesday, April 30th, 6:00pm7:00pm. Join Katy Wallace, traditional
Naturopath of Human Nature, to learn
new ways to get healthy by assisting the body’s major elimination and
toxin-removing organs (liver, kidneys,
and digestive tract) with food and
herbs that allow for internal cleansing.
Think of cleansing for internal organs
as the counterpart to washing your
hair or brushing your teeth; these activities keep you healthy and vibrant.
This lecture is free for Owners and $5
for all others.
INTRODUCTION TO
FRENCH PASTRY:
GATEAU BASQUE
Thursday, May 9th, 6:00pm8:30pm. French Pastry enjoys an
international reputation and evokes
images of refinement and sophistication. Chef Pierre Ferland will explore
and showcase the various elements
that make up this world of exclusive
sweets, starting with the very basics.
Gâteau Basque is a traditional dessert
from the Basque region of France.
Typically Gâteau Basque is made up
of an almond flour dough filled either
with pastry cream or preserved cherries. The class will focus on making
the special Basque dough and classic
pastry cream.
Grass-Fed Attorney
Daniel J. Krause
100% local-sourced
CITY CHICKENS
Wednesday, May 15, 6:00pm8:00pm. This class is an introduction
to raising chickens in the city with
instructor Alicia Rheal of Mad City
Chickens. We will be covering the basics of keeping chickens in your own
back yard and the most important considerations in caring for a small flock
of hens in a limited space. Topics will
include nutrition, housing, behavior,
and regulations. We will also discuss
the various types of poultry available.
Both benefits and drawbacks will be
discussed. You will leave the class
with a good sense of what is involved
in successfully raising chickens.
Trusts
Wills
Probate Services
Estate Planning and Administration
Asset Protection
Co-op Member, Organic Wisconsinite,
Family Man. Practicing estate planning
and probate law since 1999.
Get your affairs in order. Protect your
assets. Disinherit that special someone.
Housecalls Available
608-268-5751
ARBORICULTURE BY
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STERILIZED CUTTING
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Detailed Cleanup
Consulting
Tree Crown Cleaning
Health & Aesthetics
Pruning
Overgrown Yard
Restoration
Historic Tree Preservation
Lighting Protection
Systems
Cable & Bracing
Plant Amnesty
References upon Request
Willy Street Co-op Reader, april 2013
WSCPad-a-3/7/10
1/4 5 x 6.375
9
FOOD SAFETY
MODERNIZATION ACT
PRODUCE NEWS
Mexican Produce
L
ike it or not,
most of us in
Wisconsin
rely heavily on imported
Mexican vegetables,
especially in the
winter and early
by Megan
spring months.
Blodgett
Though spring
Minnick,
is finally here, April
Produce
is one of the leanManager–
est months for local
West
veggies—farmers
are out in the field,
but the majority of their time is spent
planting—the harvest of most crops is
still at least a month away. Depending
on the weather, we may start to see
small amounts of local produce trickle
in: salad greens, spinach, rhubarb,
asparagus, ramps, green garlic, and
watercress are all possibilities, but
April weather can be fickle, so nothing is a sure bet.
In California, cool weather crops
like asparagus, lettuce, broccoli, and
carrots are going strong this month.
Anything that requires hot weather,
however (tomatoes, peppers, cucumber, and melons just to name a few)
is probably imported, and probably
comes from Mexico.
Mexico is by far the largest importer of fresh produce into the United
States—37% of the off-season veggies
consumed in this country come from
our Southern neighbor. This applies to
organic as well as conventional produce—we just can’t compete with the
warm weather and abundant sunshine
that our Southern neighbors get during
our coldest, darkest months.
Like anything that travels thousands of miles in a semi, imported
10
Mexican produce is hardly carbon
neutral. When you compare it to the
energy that would have to go into
growing these crops in Wisconsin during the winter, however, it’s surprisingly efficient. The high-powered
lights and heaters that would be
needed to grow enough winter produce to meet demand would suck up
considerably more fossil fuel than the
fully loaded and relatively efficient
semis that bring produce here from
warmer climates.
FOOD SAFETY
One of the questions we get most
often in the Produce department is
how we can know for sure that imported produce is safe to eat, and truly
organic. Many people are hesitant to
buy produce from Mexico because of
the perception that Mexican organic
and food-safety standards are less
stringent that what we have in the
States. You may be surprised to find
out that this just isn’t true.
First, food safety. While it’s true
that our current food-safety system is
less than perfect, there have been just
as many outbreaks related to California produce as Mexican produce.
FDA officials don’t routinely conduct
on-farm inspections in foreign countries, but all imported food is subject
to random FDA testing at the border
(produce from the U.S. isn’t subject to
any such testing). A food-borne illness
outbreak is not good for business—it
can drastically affect not only the
farm that is responsible, but the entire
market for a given crop—so the vast
majority of import firms make sure
that their growers are following Good
Agricultural Practices (aka GAP) that
are laid out by the USDA.
Willy Street Co-op Reader, april 2013
Until recently, following the GAP
rules has been voluntary. This is now
changing. In 2011, President Obama
signed the Food Safety Modernization
Act. Among other things, this new
law requires that importers document
that the food they are bringing into the
United States has been grown according to USDA food safety regulations.
This documentation is verified by a
third-party agency, and has to be made
available to inspectors at the border.
The new law also gives the FDA
more power to refuse shipments at
the border, to inspect farms in foreign
countries, and it improves traceability
in the event of an outbreak.
NATIONAL ORGANIC
PROGRAM
Assuming the Mexican produce
we eat is safe, how can we ensure that
its organic integrity is intact? Luckily
for us, when the USDA set up their
“National Organic Program” (the rules
that govern organic certification),
they took good care to make sure
that imported produce would be just
as “organic” as domestically grown
produce. All produce that is sold as
“Organic” in the United States must
comply with the USDA’s rules, and to
verify this, all certified organic growers must have an annual inspection by
a third-party inspector. These inspection agencies must in turn be certified
by the USDA.
We at Willy Street Co-op are
required to keep organic certifications
from all of the growers we buy from
directly. All of the wholesale distributors we work with must be certified as
organic handlers, and they must keep
organic certifications on file for all of
the individual growers they purchase
from.
For example, if I ever want to see
documentation that the tomatoes we
receive from a given farm in Mexico
are in fact certified organic, I can request a copy of the farm’s certification
from the distributor I purchased those
tomatoes from. If I want to go farther,
I can contact the third-party agency
listed on the certificate, and they will
give me detailed information about
their inspection of the particular farm
in Mexico that grew those tomatoes.
It’s as failsafe as any system involving
international trade can be.
So if you’re craving a tomato this
April, don’t feel too bad about purchasing an organic, Mexican-grown
one. Though it probably won’t have
the flavor of a local tomato in August,
you can rest assured that it’s just as
organic and is just as safe as anything
grown in the United States.
CORRECTION
Editor’s note: I, unfortunately,
mis-accredited February’s Produce
News article “Aphrodisiacs in the
Produce Aisle.” Its author was Anita
Peterson and you can find it here:
www.willystreet.coop/digest/readereditions/2013/02/aphrodisiacs-in-theproduce-aisle.
GROCERY NEWS
Drink More Soda
S
oda:
another
four-letter
word. There
is something about
popping the top of
a can or unscrewing
a cap, especially as
by Nate
the weather beSmith,
comes warm. When
Grocery
most of us think of
Staff–West
soda, however, we
may associate it
with high fructose
corn syrup, artificial
ingredients and perhaps a copious
amount of caffeine. Soft drinks should
be fun to drink, but they don’t have to
be hard on our bodies to accomplish
this.
According to industry newsletter
Beverage Digest, soda sales have been
in decline since 2005 as increasingly
health-conscious consumers “turn to
options they see as healthier.” This
search for healthy options was also a
catalyst for New York City’s contested and heated ban on large sugary
drinks. But the negative associations
we may have with soda are changing
as more brands challenge the pretense
that soft drinks have to rely on some
old formula that relies on questionable
ingredients. Willy Street Co-op offers
several brands.
ZEVIA
We’ll begin at the end of the
alphabet with Zevia, an independent
brand that was formed in Seattle in
2007. Zevia is a model of change
in the soft drink industry because
its founders wanted a new choice in
soda. They were tired of “choosing
between chemicals and calories.”
Ninety-Seven percent of this soda is
sweetened with Stevia, while the other
three percent is comprised of erythritol, “a natural component of fruits
and vegetables classified as a sugar
alcohol, even though it is neither
sugar nor alcohol.” Unlike myriad soft
drink options, Zevia has zero effect on
blood sugar and zero calories. There
are many flavors to choose from,
and some do contain caffeine. From
Ginger Root Beer to Strawberry to
Cola, there is a flavor for every palate. Zevia is available in six packs or
individually.
WISCONSIN-BORN
Although marketed as sparkling
water, LaCroix is soda. A playful
tidbit about LaCroix is that its name
is a marriage of LaCrosse, Wisconsin
and the St. Croix River between Wisconsin and Minnesota. Like Zevia, its
neighbor in the Willy West beverage
cooler, LaCroix doesn’t have calories
or sugar. It does however, like many
sodas and packaged products, contain
the ubiquitous “natural flavors.” A
call to the company inquiring about
these natural flavors resulted in a
verbal echo of the company’s website
offering: they are comprised of essential oils devoid of sugars, added
sugars, or artificial ingredients. This
was the general sentiment among all
of the companies contacted; natural
flavors are often proprietary, meaning
they are the property of each individual company. LaCroix also serves
as an excellent mixer for other, more
complex drinks. Willy Street Co-op
West offers LaCroix in cases of 12 or
individual cans.
WETTING THE LIPS
WITH DRY
Dry Soda is the newest addition
to the beverage aisle. Like Zevia, it
originated in Seattle and is the creation of a mother with four children
who not only wanted an alternative to
unhealthy soda, she wanted to enjoy
soda with a meal that would normally
be paired with wine. Dry is wine lingo
for “less sweet.” Substituting soda for
wine is novel, but it has been working
well on the along the west coast, from
Washington to California. Each bottle
of Dry contains only four ingredients
and is sweetened with pure cane sugar.
DrySoda.com has numerous food pairing recipes that sound like nirvana:
spicy tofu lettuce wraps with Cucumber Dry or California watercress salad
with grilled chicken and vinaigrette
paired with Vanilla Bean Dry are two
examples. For your reference, Dry
also publishes the names of the restaurants where the pairings originated.
Dry is available in packs of four and
comes in five additional flavors other
than the two mentioned above: Lavender, Wild Lime, Rhubarb, Juniper
Berry and Blood Orange. Willy East
sells them individually too.
UNDER THE BRIGHT
BLUE SKY
A walk into the beverage aisle or
cooler will reveal numerous options
from Blue Sky, a company that was
founded in New Mexico. Blue Sky’s
focus is “on what’s important—delicious, all natural, bubbly refreshment.” Their Free soda is sweetened
with Truvia and Erythritol and has a
calorie count of zero, thus the Free
moniker. If organic is more your style,
Blue Sky Organic is USDA-Certified
Organic and is sweetened with organic
cane juice. A natural version made
with real sugar is also available. Of
the soft drink selections available at
Willy Street Co-op, Blue Sky offers
the widest assortment and broadest
range of flavor choices, like Jamaican
Ginger Ale and Wild Raspberry. It
is available in packs of six or individually.
FILL UP THE COOLER
While you might not expect a
natural foods cooperative to recommend the consumption of soda,
there truly is an expanding distinction between what the public has
recognized as soda for so long, and
what soda is evolving into. Willy
Street Co-op offers several soft drink
companies like those listed above
that provide healthier alternatives for
soda drinkers. So fill up the cooler
and enjoy the day; soda is no longer a
four-letter word.
WELLNESS NEWS
Fiber and Why You Should
Be Eating More
W
by Angela
Pohlman,
Wellness
Manager—
West
e hear
a lot
about
sexy
antioxidants, magical fats, and charismatic herbs, but
fiber is the unglamorous superstar of
the nutrient world
that really needs
our attention.
WHAT IS
FIBER?
Fiber is the non-digestible portion
of plant foods. The Food and Drug
Administration recognizes fiber as
an important nutrient, as it may help
reduce the risk of cardiovascular
disease and type 2 diabetes, and is
important in helping you feel full and
satisfied. Other research shows that it
is associated with a decreased cancer
risk, and it flushes excess estrogen and cholesterol from the body.
Famously, it is important for normal
gastrointestinal function, reducing
the risk of constipation, appendicitis,
and diverticulitis—large stool size
plus regular elimination equals better
colon health.
HOW MUCH DO WE NEED?
The FDA recommends 14g per
1,000 calories per day, or 25g per
day for women and 38g per day for
men. Most of us consume far less fi-
Willy Street Co-op Reader, april 2013
11
ber than we need, averaging only
15g. There are some nutritionists
and naturopaths that are recommending up to 40 grams per day.
Be sure to talk to your doctor
about how much fiber is right for
you.
WHERE THE HECK DO
YOU GET IT?
Plant foods. While very few
single foods provide more than
8 or 9 grams per serving, being
plants, you are probably trying to
eat more of them anyway. Here’s
another great excuse to indulge.
BEANS
The richest sources of fiber are
beans such as lentils, black beans,
split peas, garbanzos, pinto, etc.
Beans can provide between 6-9 g per
half cup. You don’t have to sit down
and eat a bowl full (although you
can); you can add beans to whatever
you’re eating—try puréeing some
white beans with your pasta sauce to
make a “cream” sauce, use hummus
as a sandwich spread, toss your salad
with black beans, or put a layer of
mashed pinto beans on your burrito.
Tempeh, a fermented soybean cake,
is another fantastic source of fiber.
Try steaming it and using it instead
of chicken in “chicken salad” recipes. Don’t forget bean milks! I’m
talking about soymilk, to be precise.
Those can add another gram of fiber
to whatever you’re using it in. Try
replacing dairy milk with it in your
favorite recipe. Beans are one of my
favorite foods; there are very few
things so versatile and satisfying.
Truly a superfood.
WHOLE GRAINS
High up on the list are whole
grains—not refined grains such as
all-purpose white flour, but the whole
grain stuff. Look for the bread that
has whole grain listed in the ingredients. And don’t forget about rice. Just
USE IT OR LOSE IT!
Did you receive a store credit from our patronage
refund? If your refund isn’t used by June 16th, 2013,
the Co-op must pay taxes on the full refund and
you officially forfeit it.
Remember: in addition to using your store credit,
you could also donate it to the FEED Kitchens
project; we’re matching donations up to $10,000.
Questions about the patronage refund? Please see the
brochure at Customer Service or willystreet.coop/ownerbenefit/patronage-refund. You can also e-mail
t.urich@willystreet.coop for more information.
SPEND IT! YOU EARNED IT!
12
Willy Street Co-op Reader, april 2013
make sure you are choosing brown
rice instead of refined white. Oats are
also a great source of fiber—either
the quick or the old-fashioned will
have the same nutrients. There are
lots of other grains to try. Walk down
our bulk aisles and try wheat berries,
oat groats, barley, quinoa, millet,
oh my! Treat whole grains like you
would mashed potatoes, noodles, or
rice—as a vehicle for a sauce or a
protein.
content. In the supplement aisle, you
can find psyllium, the primary ingredient in conventional products like
Metamucil. You can buy it by itself,
and mix it with juice or water and
gulp it down for some extra fiber.
Don’t want to gulp it? We do have
psyllium in a capsule form, which
provides a gram or two per serving.
Another fiber supplement is PGX,
which is available in both granules
and soft gels.
NUTS AND SEEDS
Nuts and seeds are also a great
source—ground flax seed provides
two grams of fiber in one tablespoon,
chia provides five grams in one tablespoon, and almonds give you threeand-a-half grams per ounce. Dried
fruits are another great source, with
prunes, figs and dates heading up the
pack. All vegetables have fiber, so
be sure to have a vegetable (or six) at
every meal.
PROTEIN POWDERS
Another option in our aisle is
vegetable-based protein powders.
Because they are made with fibrous
vegetables, you can bet they will
provide you with fiber.
SUPPLEMENTS
Feel like you are still not hitting
the mark? Supplements to the rescue.
You’ve probably heard of wheat
bran—it’s the fiber containing part
of the wheat berry. It’s used a lot in
high-fiber cereals, but you can buy
it by itself to add to your own breads
and baked goods to boost the fiber
FEELING GASSY?
Some folks experience some
digestive discomfort when increasing
their fiber intake—especially if you
are not used to eating beans or whole
grains. Besides asking your doctor
to check for food sensitivities, one
option is to take digestive enzymes.
Look for full spectrum varieties that
include the bean-destroying enzyme
alpha-galactosidase.
For more information about the
amazing benefits and the latest research of fiber, please check out nutritionfacts.org and search for fiber.
WEST NEWS
The 24th Annual MOSES
Organic Farming Conference
N
either
rain nor
snow,
nor slippery interstate, the
show must go on…
The show was the
24th annual MOby Mike
Byrne, Store SES Organic Farming Conference held
Manager–
February 21st-23rd
West
in, as usual, LaCrosse, Wisconsin.
I braved the snowy
interstate along
with thousands of others to come
together to network, share experiences, educate, and promote the entire
movement of organic food. I was not
disappointed (and I did not expect to
be) because these determined people
are swimming upstream, scrapping a
living the traditional way, and willing
to endure tough weather to get what
they need.
At the conference you can find
young and old, rich and poor, flamboyant and soft-spoken salt-of-the
earth realists. They all share a common passion—the deep conviction
that growing food is a collaboration
of good dirt, seeds, sunlight, and
water. Humans just arrange some of
these things in the right proportions,
get out of the way, and presto, you’ve
got great food!
It really is that simple. The
popular notion these days that all
that other stuff like huge tractors
and barrels worth of petrochemicals
we’ve been told need to be there
don’t really need to be there if sound
natural practices occur. In fact you
can now search the internet and find
startling examples of organic produc-
tion that prove this. Rodale Institute
cited seven reasons organic farms
out-perform conventional farms and
you can read it here: eartheasy.com/
blog/2011/10/7-ways-organic-farmsoutperform-conventional-farms.
The conference scheduled lots of
mini-seminars and trainings covering many aspects of organic agriculture and some of us from the Co-op
fanned out and attended ones we
thought would be useful to us.
Many of these sessions are helpful to the very people who bring
us our food to sell. I saw many of
these folks there. Our confidence in
these fine growers is in part based
on our understanding that they are
equally concerned about their crops
and livestock as we are. We have
high standards at the Co-op, and we
know good minerals and biologically
active soils produce tastier and more
nutritious foods. You cannot put
poor fuel in any machine whether it
is your car or your body.
KEYNOTES
Everyone crammed into the ballroom at the conference to hear the
keynote speakers including Jeremy
Seifert and Joshua Kunau who spoke
about their new film project. The
film is named GMO OMG and it sure
looks like it will be both entertaining and educational. You can see a
trailer for it at: www.gmofilm.com.
The film covers the stark reality
that GMOs, or genetically modified
organisms, are rapidly covering the
entire planet and why we should be
concerned.
There were many excellent talks
on organic fertilizers, mulching techniques, pasture management, pest
control without poisons, and crop
rotation strategies. Knowing these
talks are all available through the Organic Voices website (organicvoices.
com) is comforting since many of the
sessions I could not get to are going
to be available there.
I was interested in two guys
from Michigan who gave a seminar on managing high tunnels for
moisture levels and fertility. Using
a greenhouse-within-a-greenhouse
technique they have successfully kept
earthworms active and composting
year-round in their unheated setup,
and they harvest greens and root
crops throughout the entire year. Living through a winter like we have just
seen, this seems to me to be a fantastic skill to develop. As our climate
seems to be swinging wildly our food
production can benefit from at least
extending our growing seasons.
Spring Herb Planters
Handmade by artisans in
Bangladesh and Mexico.
GREEN THURSDAYS
In our Green Thursdays movie series at Willy West we’ve been showing films devoted to environmental
themes and recently showed the
film Dive about the incredible food
that is wasted in a typical American
community, chiefly food discarded
by restaurants and grocery stores.
It really makes you think about the
vast tonnage of packaging associated
with our food supply systems. It also
calls into question the way we value
“cheap convenient food.” At Willy
Street Co-op we encourage you to
help scale this back with our bulk
aisle and our Produce departments
and our encouragement to bring your
own containers to shop.
Speaking of Green Thursdays,
drop in on Thursday, April 4th and
meet the hydrogeologist Ken Bradbury. He will be talking about what is
really going on beneath Dane County
where we all get our water from! He
will really wake many people up to
the state of our aquifer. For more
details, see the Community Room
calendar on page 7.
fair trade • handmade • nonprofit
2701 Monroe St
madisonstore@serrv.org
608.233.4438
umanNature
h
nutrition and wellness
A food-based path
to wellness
Katy Wallace, ND RYT
608-301-9961
2158 Atwood Ave, Ste 105
Madison, WI 53704
www.humannaturellc.com
Willy Street Co-op Reader, april 2013
13
SPRING CLEANING
STARTS IN
THE GARAGE.
Y
T
DIR
N
A
CLE
REPLACE YOUR
OLD CAR WITH A
SHINY NEW MINI.
JOIN US FOR THE
SPRING CLEANING
SALES EVENT.
APRIL
19 & 20
2013
MINI of Madison
310 W. Beltline Hwy
Madison, WI 53713
608-729-MINI (6464)
www.MINIofMadison.com
Social Media – MINIofMadison.org
Willy Street Co-op Reader, april 2013
19
Checkout Choices: The Paper vs. Plastic Controversy
from National Cooperative Grocers Association
[Editor’s note: The following article
from the National Cooperative Grocers Association presents some information on the
environmental impacts of both plastic and
paper shoping bags. Although Willy Street
Co-op does not offer plastic shopping bags at
this time, we know that many of our Owners
shop at other stores where they might have a
choice between paper and plastic.
We always welcome your feedback.
Email us at customer.comments@willystreet.
coop, or fill out a Customer Comment form
in the Owner Resources Area at either store.
Remember that we accept donations of
clean plastic and paper shopping bags (in
good condition) to be reused. We also have
plastic bag recycling receptacles at both
stores, for bags that aren’t large enough to
be reused as shopping bags.]
W
ho would have thought that
choosing between paper and
plastic at the checkout would
present such a dilemma? For
a while the environmentally conscious
were convinced that paper was the more
ecological choice. (It certainly seems
more natural, as a renewable, recyclable
plant product.) Some communities
have even banned the ubiquitous plastic
20
shopping bag. Research hasn’t exactly
confirmed the ecological superiority of
paper, however. In fact, some experts
provide solid evidence that plastic is
sometimes the more ecological choice.
Of course, both plastic and paper
bags impact the environment, using natural resources and contributing to greenhouse gas production in
their manufacture, transportation, and
disposal. Life cycle analysis is what
scientists do to figure out the environmental impact of an item. Plenty of
these have been conducted on plastic
and paper bags, but the information
generated can be tricky to compare. For
example, when fully assessing the impact of a bag, you need to know if it’s
made from recycled or virgin materials
(and if paper, whether the timber was
harvested from a sustainable forest),
how far the manufacturing supplies will
travel, and how many miles the bag will
travel to the final consumer. To assess
the carbon footprint of production, you
need to know the manufacturer’s environmental policies. And when gauging
the long-term impact of the product, it
Willy Street Co-op Reader, april 2013
depends in part on whether the bag will
be reused or recycled or composted or
dumped in the landfill.
Keeping the fact that such variables
exist in mind, here is just some of the
key information about both plastic and
paper bags:
PLASTIC BAGS
• Cause less global warming pollution and have less of an impact on
biodiversity and water, according to
scientists at the National Resources
Defense Council (NRDC). For
example, plastic bags use 40 percent
less energy during production and
less than 4 percent of the water used
to make paper bags. And plastic bags
generate 79 percent fewer greenhouse
gas emissions than composted paper
bags.
• Cost less to transport, saving on fuel
costs. In fact, it would take about
seven trucks to transport the same
number of paper bags as a single
truck of plastic bags, according to The
Environmental Literary Council.
• Take up less landfill space. Plastic
bags account for about 9 to 12 percent
of waste volume, while paper occupies about half of overall landfill
volume.
• Take less energy to recycle. It takes
91% less energy to recycle a pound of
plastic than it takes to recycle a pound
of paper.
On the other hand:
• Ninety percent of grocery bags are
plastic, which is made from petroleum. It takes 12 million barrels of oil
to make a year’s worth of plastic bags
(100 billion of them) for Americans.
• Five of the top six chemicals that
produce the most hazardous waste
(according to EPA rankings) are used
in plastics production.
• Less than 5 percent of plastic bags are
recycled. About 4 billion plastic bags
are thrown away—littered throughout the world—each year. Tied end
to end, they could circle the earth 63
times. Instead they hang from fences
and trees, blow across streets and
fields.
• Because recycling plastic is expen-
sive and time-consuming, many of the
plastic bags collected for recycling are
shipped for incineration to countries
with lax environmental laws.
• When improperly disposed of, plastic
bags cause problems in coastal areas,
where they threaten sea life for as
long as 1,000 years while the plastic remains in the water. Sea turtles
mistake them for jellyfish and as many
as one million sea creatures are killed
each year by plastic bags, which also
clog sewer pipes and cause stagnant,
unhealthful water for humans.
• Plastic does not break down in the
landfill. It will always be there. Even
biodegradable plastic—which is made
of wood fibers mixed with plastic fibers—leaves tiny plastic pieces in the
earth.
PAPER BAGS
• Can hold more than plastic bags, if
packed well.
• Are more often recycled than plastic
bags. According to the EPA, Americans currently recycle 19.4% of paper
bags but only 0.6 percent of plastic
bags. (Granted, both numbers are too
low!)
• Are biodegradable. While modern
landfills don’t allow for this process to
occur as it should (the bags are buried
and receive no air and sunlight for decomposition), paper bags do naturally
Madison FarmWorks
U R B A N V E G E TA B L E G A R D E N S
Let us help you grow more food
in your garden this season!
ARTISTIC & PRODUCTIVE GARDEN DESIGNS
ONE-ON-ONE INSTRUCTION IN YOUR GARDEN
CUSTOM GARDEN PLANS
PROFESSIONAL INSTALLATIONS
communitygroundworks.org
break down—as mulch in the garden,
for example.
• Do not rely on petrochemical production.
• Can be produced from sustainable
forests.
On the other hand:
• The paper industry has an enormous
environmental footprint. It takes more
than four times as much energy (2,511
BTUs) to produce a paper bag as it
does a plastic bag (594 BTUs). And
paper bag production generates 50
times more water pollutants and 70
percent more air pollutants than the
plastic bag production.
• About 14 million trees were used in
1999 to make 10 billion paper bags for
Americans. And when forests are cut
down to make paper, major absorbers
of greenhouse gases are eliminated.
• A paper bag generates greater methane
emissions in the landfill than a plastic
bag.
• For strength, most paper grocery
bags are made from virgin pulp, not
recycled materials.
WHAT TO DO
All this research may make you feel
like you’re caught between a paper mill
and a petrochemical plant. But this is
one environmental dilemma that has
a fairly easy solution: BYOB. Make a
small investment in reusable bags and
keep them in your home, your car,
and/or your office. You can find bags
made of all kinds of materials; look for
those that are sturdy (heavy canvas is
one good choice) and roomy enough to
haul your groceries (string cotton bags
expand greatly but can also be easily
tucked into a purse or backpack). If
you’re the least bit crafty you might
even want to try to make your own out
of fun fabrics. Another option is storage
crates, which make loading and unloading groceries especially easy. And make
sure you get in the habit of toting your
own bag for all kinds of shopping expeditions, not just groceries.
Family Dharma
WHEN YOU’RE CAUGHT
WITHOUT YOUR OWN BAG:
for the entire family
• Chose whichever bag—plastic or
paper—you are most likely to recycle.
• Use as few bags as necessary. Buy
less, pack each bag more fully, don’t
double bag.
• Skip the bag altogether when you
have only an item or two to carry.
• When you get the paper or plastic
bag home, make sure you reuse it:
for lining trash cans and diaper pails,
for packing materials, composting
(paper), craft projects and wrapping
paper (paper). Re-use it on your next
shopping trip. Or take it to a nearby
Goodwill or consignment shop that
can reuse bags.
Celebrating
#
&%&()
%&'
#!$
"
#
"
!
((,,
+
##*
Classes
The compassionate
teachings of Buddha
Join us each month on
Saturday 10:30-11:30am
See online calendar for dates!
Everyone is welcome!
Akanishta Buddhist Center
17 N. Fifth Street
Madison, WI 53704
608-661-3211
meditationinmadison.org
The Madison Herbal
Institute invites you to
20
years of
island flavor
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award-wining food
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Help us celebrate the wonderful benefits of herbs for our health and
crazy-good
cocktails
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well-being!
patio
dining
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Olbrich Gardens
Sunday, May 5
rocking late-night menu
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reggae & latin DJ's
9AM to 3PM
C$+''#'<!
Herb classes, herb walks, demonstrations and herbal displays.
!
D>?9<!E-#!F#+*$#''!F#G#*<!"#*)+$!?%%*/+(-#'!,/!F#G#*!9+0+5#H#0,!!!!!!!!!!!!!!!!!!!
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DD<DL?9<!"#*)+$!M3'1/H!2/*!,-#!7N30<!F*/H!O#+&,8!,/!F3*',!?31P!
Classes include “The Wild Kitchen”, “All About Teas”, “Plant Medicines for the
!
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D:<=>@9<!9#0R'!"#+$,-ST+,&*+$$86!
Elderly”, “Thyroid Herbs” and “Sustainable Herb Growing”
!
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@*#'#0,#1!)8!U+G#!V+V&W#*0#K!-#*)+$!%-+*H+(3',!!
Kids Herbal Activities – Children are as curious to learn about plant medicines as their
!
:!@9<!?0!X0,#*+(,3G#!C&$30+*8!"#*)!B+*1#0!?1G#0,&*#!
!!!!!!!!! !
@*#'#0,#1!)8!V+&*3!V##K!-#*)+$!2//13',! parents. This year, we have two Herb Day talks to get them started. Herbal Teas for Kids,
and Kids and Seeds for a Greener Future. After or before attending the talks, let them
!!!!!!!!!!!!!!!!!!!!"#$%&'($)"*+$,$-"+.*/$0'12($34+5"+!
take a kid guided Kids Activity Tour - start seeds to plant in your garden, learn about salve
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making, fill a lavender sachet to take home, and practice the art of drawing plants. Talks
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B*/&%'!13'%$+8305<!C/HH&03,8!@-+*H+(8K!M3$1.//1!"#*)'K!M3$$8!
and activities most appropriate for ages 7 and up (younger children with parental guidance).
7,!C/4/%K!"#*)EZK!T+,&*#R'!?(*#'[F/&*!J$#H#0,'!"#*)+$'K!F+H3$8!C$303(!/2!
Please join us and our supporters:
T+,&*+$!9#13(30#K!M3'(/0'30!T+,&*/%+,-3(!@-8'3(3+0'!
All activities are FREE!
We’re turning 8,
Let’s celebrate!
8th Birthday Party
& April Artists
Reception
Featuring the work of Luke Mosling &
Lapham Elementary 2nd Graders.
Friday, April 5th
from 5p-9p
2322 Atwood Ave. p.249-9100
www.absolutelyartllc.com
Madison's
Best
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Caribbean
E-+0N'!,/!/&*!(/0,*3)&,305!'&%%/*,#*'6!
Tr opical Food
D r ink s & Mus ic
jo l l y b o b s .c o m
Willy Street Co-op Reader, april 2013
21
by Bonnie Sweetland, L.Ac., Newsletter Writer
D
uring the long months of
winter here in Wisconsin,
a certain tension builds up
that can only be
relieved by the warm
days of spring. It’s
like winter is holding
your soul captive in
its cold, icy grip and
you are not entirely
sure you will ever be free...
Then, one day the sun
rises a little earlier and stays
out a little later. You breathe a silent sigh of relief knowing that spring
is finally here. A few days later, you
shed your winter coat, fling open the
windows, and suddenly get the urge
to clean your house. Once the dust
and clutter that has accumulated over
the winter has been flushed out, you
feel refreshed and the world has a
new sparkle to it.
AH, SPRING CLEANING!
But have you ever considered
spring cleaning for your body?
The same long winter that brought
cold to weigh us down with sweaters,
coats and hats, also brought heavy
comfort foods and holiday indiscretions to weigh us down with indigestion, excess pounds and a sluggish
feeling. That is why taking time to do
a little spring cleaning in your body
can be an extremely rewarding experience. Cleansing toxins from your
body can refresh your energy level
and give you that shiny new sparkle
too!
While I will not attempt to give
specific instructions for doing a
“cleanse” in this article, I will share
with you some basic principles of detoxification to incorporate into your
daily routine, as well as suggest some
local resources to learn more about
cleansing and receive expert guidance
and support.
But before we get to that, let’s
talk about
what
cleansing is
and what
it has
to offer
you...
22
WHAT IS CLEANSING?
Our bodies come equipped with
some highly specialized organs and
organ systems designed to detoxify
and maintain the body in perfect
balance; the digestive system, liver,
kidneys, lungs, lymph system, skin
and mucus membranes all work
very hard to keep us clean
and healthy on the inside
and outside. Internal cleansing refers to techniques and
methods aimed at assisting
these organs and channels of elimination in
the
detoxification of
the body,
especially when
they have
become overburdened and clogged with toxins.
SIGNS OF EXCESS TOXINS
IN THE BODY
Signs of toxicity can range from
mild to severe depending on your
level of toxicity. Symptoms may include any of the following: allergies,
chronic phlegm, chronic inflammation, obesity, arthritis, elevated cholesterol, high blood pressure, fatigue,
sluggish thinking, back aches and
body pains, lack of appetite, GERD
and other gastrointestinal disorders.
Sharp headaches, dizziness, mild
tremors in the limbs, and unexplained
muscle aches, especially in the calf,
can also be symptoms. There may be
a greasy coating on the tongue and
you may experience frequent sore
throat. The skin may be dull, oily,
break-out frequently, prone to sunburn and/or have dry patches.
With so many common complaints signaling the body’s need for
detoxification, almost anyone would
benefit from adopting a spring time
detoxification routine.
WHERE DO TOXINS
COME FROM?
Similar to the way “junk” accumulates in garages and closets over
time, our bodies accumulate metabolic wastes and toxins over time.
Our organs and channels of elimination become clogged with these
toxins and build-up in the tissues
of the body causing pain, lethargy,
heaviness and sluggish thinking. If
these toxins continue to build up
without being adequately eliminated,
the health and vitality of the body de-
Willy Street Co-op Reader, april 2013
teriorates and we may become more
susceptible to illness and degenerative disease.
WHY ARE OUR ORGANS
OVERBURDENED?
The concept of internal cleansing
has existed in many cultures throughout the centuries and appears in medical texts of ancient physicians such as
Hippocrates and Galen. If cleansing
was a valued method of maintaining health in the ancient world, how
much more important is it today?!
Consider how dramatically our way
of life has changed over the last few
hundred years. It is not too difficult
to understand why our bodily systems
may need a little assistance.
As recently as one hundred years
ago, all foods were non-GMO and
organically grown. Today, even the
most conscientious eaters are challenged to consistently find food that
has not been tainted (Thank you,
Willy Street Co-op, and all our local
organic farmers who work diligently
to provide these precious things to us.
May we never take them for granted!
Please support our local organic
farmers).
For most Americans, the modern diet consists of low fiber, high
fat, high calorie, highly processed,
nutritionally void foods that are laden
with chemicals, colors, additives
and preservatives. Add to this, daily
abuses of sugar, caffeine,
alcohol, nicotine, and junk
food and you have a recipe
for toxic build-up.
Other factors that
negatively impact
our body’s ability
to detoxify include:
lack of exercise, improper rest, stress and overwork,
exposure to chemical, electrical, magnetic and other pollutants.
If we don’t assist these toxins
moving out of the body, our systems
will inevitably suffer and we experience the symptoms mentioned earlier.
BENEFITS TO CLEANSING
Body detoxification through
proper cleansing has many positive
effects. As well as seeing a reduction
of symptoms mentioned above, you
may also experience elevated energy,
a more positive outlook on life and
look and feel younger.
Additionally, cleansing provides a
great opportunity for personal reflection and growth. When we embark
upon a purification process of the
body, we instinctively take more time
for ourselves and make our health a
higher priority. This stimulates us to
re-evaluate our life, activities, habits,
relationships and more. Armed with
inspiration and insight, we are motivated to make new, better aligned
goals for our future.
OBJECTIVES OF
CLEANSING
The two basic objectives of all
cleansing approaches are to:
1) Facilitate the release of stored
toxins from body organs and
tissues.
2) Assist the eliminatory
organs and channels in the
evacuation of toxins in order
to improve function and health.
While the details of individual cleansing methods may vary
greatly, these objectives remain
fairly consistent no matter what
approach you use. Following the
principles of cleansing outlined
below will help you accomplish
these goals.
CLEANSE THE BODY
OF PARASITES
Because parasites can undermine
progress of other cleansing efforts, cleansing parasites from
the body should be the #1
order of business!
A parasite is a type
of organism that lives
off a host... it is scary
to think that host
could be you! A lot
more people have parasites
living in their body than know it.
According to the Centers for Disease
Control and Prevention, over onethird of the world’s population has
at least one (and maybe hundreds) of
intestinal parasites. Nine out of 10
don’t even know it. They attribute
symptoms to other causes and never
imagine it could be parasites. Some
symptoms associated with parasites include: bloated stomach, gas,
fatigue, constantly hungry, allergies,
asthma, digestive disorders, unclear
thinking, anemia, constipation,
obstruction of organs like the colon
and the liver, diarrhea, fungal and
bacterial infections, flu-like symptoms, depression, lack of concentration, immune dysfunction, anxiety,
restlessness, and being predisposed
to chronic degenerative diseases.
Parasites live and grow off the food
you consume, draining important
nutrients and energy from your body.
These little (and not so little) critters are bad news, which is why they
should be #1 on the list of the order
of cleanses. There are traditional
herbs that can be useful in clearing
parasites from the body when used
properly, such as wormwood, clove,
artemisia and black walnut. These
bitter, digestive herbs paralyze and
kill parasites in the digestive tract and
also help destroy the eggs. They also
improve digestive secretions (which
are natural protectors against parasite
overgrowth) and encourage healthy
evacuation from the colon. Parasites
can be, nevertheless, extremely tricky
to get rid of and full instructions for a
parasite cleanse is beyond the scope
of this article. If you think you might
have parasites, please seek the guidance of a qualified herbalist or natural
healthcare practitioner.
DIGESTIVE REST
A diet high in fat, sugar, meats
and dairy, processed foods and instant meals put a tremendous amount
of stress on your digestion system.
Furthermore, improper food combining such as eating starches with
proteins hampers digestion and can
result in overproduction of acid, gas
and bloating. To assist your body in
riding itself of toxins, opt for lighter
fare, such as fresh fruits, vegetables
and whole grains that are grown organically and are unprocessed, and do
not eat starches and proteins together
in a meal.
Some cleansing routines, such as
the Master Cleanse and various juice
fasts, severely limit food, or incorporate a partial or total fast. This type
of cleanse facilitates the rapid release
of toxins from cells into the blood
and body fluids, but can precipitate a
“healing crisis”—a temporary worsening of symptoms which can be
quite severe—if not quickly evacuated from the body. Additionally, the
lowered caloric intake and lack of
fiber can create additional complications. For this reason, these types
of detoxification protocols are more
suited to experienced cleansers.
DRY BRUSHING
Did you know that the skin is the
largest, most important eliminative
organ in the body, eliminating over
one pound of waste acids each day
in the average adult? Dry brushing
stimulates the lymphatic system and
helps the body drain toxic
mucous into the colon.
You will need
a medium bristle
brush that is
easy to
handle.
A thorough dry
brushing
takes around
15 minutes and
should be performed directly
before taking a bath or shower. Start
at the bottom of your feet and work
your way up brushing all sides of the
legs using long sweeping strokes.
When you get to the abdomen, use
circular counter-clockwise strokes.
Brush hands and all sides of the arms
with an upward motion towards the
heart.
Details on the benefits of dry
brushing, as well as instructions on
how to go about it can be found at:
http://articles.herballegacy.com/thedry-brushing-technique/
COLON CLEANSING
The American Dietetic Association recommends a daily intake of
25 grams of fiber for women and 38
grams for men, but very few people
come anywhere close to that. Fiber comes in two basic types:
soluble and insoluble. Most people
should see that they consume both.
Soluble fiber helps absorb excess
cholesterol and toxins from the body,
while insoluble fiber creates bulk
in your intestines and speeds up the
transit of waste through your gut.
Fiber also stimulates the good
bacteria—or probiotics found in the
colon. In the 2001 CRC Handbook
of Dietary Fiber in Human Nutrition, fiber was found to significantly
increase the populations of these
beneficial bacteria in the gut. As a reminder, these gut flora play an important role in your immune system and
are one of your first lines of defense
against the pathogens that enter your
body.
I recommend increasing naturally occurring fiber in the form of
high-fiber fruits and vegetables. You
may also take a fiber supplement to
provide additional fiber. The secret
to success with fiber supplements is
in the name: “supplement.” Supplements are not intended to take the
place of a healthy diet, rich in natural
fiber and nutrients, but to supplement
a small fraction of the daily recommended amount of fiber. Psyllium
seeds and seed husks are popular
fiber supplements because they provide both soluble and insoluble fiber.
Psyllium, however, can irritate some
individuals that suffer from digestive conditions such as diverticulitis,
Crohn’s disease or IBS. Other fibers
such as oat or rice bran, pea fiber,
chia or flaxseed may be good alternatives. These sources also provide
a mix of both soluble and insoluble
fiber. If psyllium seed is taken, it is
essential to consume lots of additional water for it to be effective. If
inadequate water is consumed, psyllium can exacerbate poor elimination.
Many high-quality fiber supplements
are available in the Wellness department at the Co-op.
LIVER CLEANSING
The liver is arguably your body’s
most important detoxification organ.
It helps with the digestion and metabolism of fat, and detoxifies your
body of harmful pollutants, food additives, and other toxins. Four herbs
that support the health of the liver,
as well as assist in detoxification
are milk thistle seed, dandelion root,
globe artichoke and turmeric.
Milk thistle protects the liver by
inhibiting damaging substances from
destroying specialized liver cells.
Silymarin, the medicinal component
in milk thistle, also stimulates liver
cell regeneration to help rebuild after
liver damage. Additionally, silymarin
helps prevent depletion of the nutrient glutathione—one of the most
critical nutrients for liver detoxification.
Silymarin in milk thistle seeds is
not highly water-soluble, so taking an
extract of milk thistle is preferable to
making tea from the seeds.
Dandelion root—the same
dreaded weed that you may curse
as it pokes its yellow-flowered head
through your green lawn—is one of
nature’s finest liver herbs! Multiple
studies have shown that dandelion
root is an effective liver rejuvenator
in cases of jaundice, liver swelling,
hepatitis, and indigestion. Since the
medicinal constituents of dandelion root are water soluble, it is
easy to brew a medicinal tea by
simmering dandelion root in
water (a couple of teaspoons
dandelion root per cup of
water) for 15 minutes on the
stove top. Drink 8 oz. two
to three times daily.
Globe artichoke contains compounds called
caffeylquinic acids
which have demonstrated
powerful liver
regenerating effects similar to milk
thistle. Globe artichoke can be found
in herbal combo formulas for liver
support at the Co-op.
Most of us are familiar with the
spice known as turmeric—a common
ingredient in Indian curries. Turmeric
helps regenerate liver cells and is
helpful in detoxifying the liver as
well. Turmeric increases the production of bile to help expel toxins and
may help reduce liver inflammation. Studies suggest turmeric promotes two liver-supporting enzymes
that aid in phase 2 liver detoxification
reactions. Turmeric supplements
can be found in several brands and
combinations in the Wellness department. If you prefer to add the spice
to food, loose turmeric powder is
available in the bulk spices section at
the Co-op.
KIDNEY CLEANSING
Built up toxins in the colon can
adversely affect the kidneys, so effective colon cleansing benefits the
kidneys. Herbs that may further assist
in the detoxification of the kidneys
are: dandelion, parsley, juniper berries, buchu, birch and uva ursi. These
herbs all have diuretic effects—that
is, they promote the excretion of
fluid. While these may be hard to
find, gravel root, hydrangea root,
yarrow and birch will aid in dissolving kidney stones, while uva ursi and
chamomile are antispasmodics that
can ease the passage of stones.
ADDITIONAL TIPS FOR
SUCCESSFUL CLEANSING
•Hydrate. When releasing toxins,
adequate water helps the body flush
toxins from the system. Drink at
least 8-10 8 oz. glasses per day.
• Rest. The body regenerates when
you sleep. This is especially important when cleansing. Make sure to
give
your body at least eight
hours of uninterrupted
sleep.
• Slow down. Cleansing releases toxins. Toxins circulating in the blood
stream can make you feel
a bit under the weather.
When undergoing a
cleansing protocol, it is a
good idea to allow a little
extra time to rest and relax.
• Stop smoking. Smoking has adverse effects on
the body, which include colon
problems and introducing toxins
to the body. The Co-op offers
homeopathic stop-smoking aids,
as well as supplements to help rid
your body of residual nicotine.
• Exercise. Try to exercise 30 to
40 minutes at least five times a
week. This will help to stimulate
Willy Street Co-op Reader, april 2013
23
and regulate your bowel movements. It also helps your immune
system work better.
• Reduce alcohol. It is better not to
consume alcoholic beverages at all
during a cleanse. If you do choose
to drink, limit the amount you
drink to no more than two drinks
for men and one drink for women.
•Sweat. Sweating supports your
skin’s ability to eliminate toxins.
Get in the routine of sweating at
least three times a week. You can
exercise or use a sauna.
LOCAL CLEANSING
RESOURCES:
If you are inexperienced with
cleansing and this all sounds a bit
intimidating, you don’t have to go
it alone. Why not join a cleansing program that is guided by a
qualified holistic practitioner. Here are a couple of
options:
AYURVEDIC
APPROACH
TO CLEANSING
As part of my research for this
article, I had the opportunity to
sit down with yoga instructor and
Certified Ayurvedic Educator David
Lincecum to discuss the Ayurvedic
approach to cleansing. David has
24
put together a cleansing program he
calls the Cap City Cleanse, a cleansing program based on Ayurvedic
principles. The beauty of David’s
approach is that it is time-tested,
simple and effective, yet easily customizable to your individual needs.
Ayurveda is the traditional
medical system native to India. It is
estimated that Ayurveda has been
practiced for at least 5,000 years.
Principles of Ayurveda focus on
balancing three elemental substances
or “doshas”: vata, pitta and kapha.
Vata represents the energy of air and
space and corresponds to the force
of wind in the body. Pitta represents
the energies of fire and water and
corresponds to bile in the
body. Kapha represents the
energy of water and earth
and corresponds to phlegm in
the body.
In the Ayurvedic tradition,
health-enhancing routines
unique to each season of the
year, called “ritucharya,”
are adopted to support
the body and mind
as the weather and
energetic forces of
nature shift. Detoxifying your body
in the spring is an important part of
the spring ritucharya.
Spring is considered the Ka-
Willy Street Co-op Reader, april 2013
pha season because the wet, cool
weather of spring reflects the moist,
cool, heavy qualities associated with
the Kapha dosha. Because the events
in nature are mirrored in the body,
the springtime naturally supports the
cleansing of the body. In spring, the
accumulations of ice and snow begin
to melt and water begins
to flood drainage ditches. It is this same energy
that is thought to “melt”
the accumulated toxins in
the body, or “Ama” as it
is called in Ayurveda,
and it begins to flood
the microcirculatory channels of the
body, also known
as “shrotas.”
The Cap City
Cleanse teaches participants how
they can
assist toxins to
flow out of the body,
bringing about rejuvenation to body,
mind and spirit simultaneously.
I was very impressed with David’s personalized program because
the program incorporates things
like daily self-massage, detoxifying
baths, tasty foods tailored to your
dosha and reflective meditation. It
is one of the gentlest, most pleasant
cleansing programs I have ever been
acquainted with. David has a lot of
knowledge and a gentle, calming
energy about him as he guides participants through the detox process.
David’s next session begins soon, so
if you would like to find out more
about the Cap City Cleanse and
David Lincecum, please visit his
website at www.tulaveda.com.
NATUROPATH WORKSHOPS ON
INTERNAL CLEANSING
Katy Wallace, Naturopathic
Physician also offers workshops
this spring on internal cleansing.
In the “Body Tune-up” workshops,
participants learn how to choose
and prepare health foods, tools for
balancing your health, and how to
address underlying conditions and
patterns of stress that limit your
health. More information can be
found at: www.humannaturellc.com/
Classes/body-tune-up-workshop.
html.
I hope you have found this
article helpful. If you need cleansing
guidance, the Wellness staff at the
Co-op can help you select cleansing
products right for you.
Best of luck to you, and, as
always check with your physician
before starting any new regimen.
Need a hand with your home projects?
Isthmus Handyman
Working with you to construct a more
sustainable lifestyle since 1994
l Bath, Kitchen, & Basement Updates
l Faucets, Sinks, Toilets, Bath Fans
l Ceiling Fans, Lights, Garbage Disposals
l Paneling, Drywall Repairs, Painting
l Shelving, Trim, General Carpentry
l Screen & Storm Doors, Weatherizing
l Window & Door Replacement
l Chicken Coops & Garden Sheds
Contact Dennis at im-handy@sbcglobal.net or 244-8473
Remodeling
Repairs
l
Consultations
l
Need a hand with your home projects?
Isthmus Handyman
Working with you to construct a more
sustainable lifestyle since 1994
l Bath, Kitchen, & Basement Updates
l Faucets, Sinks, Toilets, Bath Fans
l Ceiling Fans, Lights, Garbage Disposals
l Paneling, Drywall Repairs, Painting
l Shelving, Trim, General Carpentry
l Screen & Storm Doors, Weatherizing
l Window & Door Replacement
l Chicken Coops & Garden Sheds
Friends of the UW-Madison Arboretum
Contact Dennis at im-handy@sbcglobal.net or 244-8473
Remodeling
l
Repairs
l
Consultations
Saturday, May 11
9 a.m. – 2 p.m.
Propagated plants – not dug from the wild
Experts on hand to answer your questions
Discount for members of Friends of the Arboretum
Proceeds benefit Arboretum projects
More than 100 species to choose from:
• Woodland plants • Prairie plants • Shrubs • Ferns
Arboretum Visitor Center • 1207 Seminole Highway
Call 608.263.7760 or go to uwarboretum.org/foa
Willy Street Co-op Reader, april 2013
25
NANCY PEETER’S HAND-CROCHETED SPIRAL DISHCLOTHS
These dishcloths from Kalamazoo, Michigan come in a variety of
colors and feel sturdy enough to double as a hot pad if needed. Available
at East and West.
MIDWEST CLAY PROJECT LOCALLY MADE MUGS
In our continued partnership with Midwest Clay project, we now have
more locally made mugs gracing our shelves. Available at East and West.
TERA’SWHEY ORGANIC BLUEBERRY AND TART CHERRY
Local whey protein favorite Tera’sWhey have introduced
two new flavors: organic blueberry and rBGH-free tart cherry.
Available at Willy East.
PURPLE COW POTTING SOIL
We have had Purple Cow’s delightful compost
for a couple years, but now we can enjoy their new potting
soil as well (1.5 and .75 cubic ft.). Available at East and
West.
WEST STAR FARM’S POTTING SOIL AND COMPOST
Choose another local favorite for your plant needs by checking out
West Star Farm’s potting soil and compost. Available at East and West.
GITTO’S SPELT TORTILLAS
Spelt tortillas are now available from Gitto’s Family Farms. Locally
produced and handmade, these alternative-grain tortillas help make great burritos, tacos and wraps. Available at East and West.
DRUMLIN PICKLES
Made from organic cucumbers, a pinch of dill and a clove of garlic, these
pickles are quickly becoming a favorite! Great on a burger or just for snacking. Available at East and West.
MARUCHAN CHICKEN RAMEN
This classic dorm-room staple is now available at
Willy East. For only 29¢ each, this quick-to-make ramen
is virtually a pantry staple for anyone.
TOM’S OF MAINE WICKED COOL TRANSITIONAL TOOTHPASTES
Toothpaste for older kids...a mild mint, dye-free toothpaste for kids too old for fruity flavors yet not quite ready for
the “spicy” mint in adult pastes. Available with or without fluoride. Also for kids from Tom’s is their alcohol-free Juicy Mint mouth rinse
(contains fluoride). Available at East and West.
ALBA BOTANICA NON-AEROSOL FOAM SHAVE
Available in Sea Mist or Aloe Mint...an alternative to aerosols or
shave cream. Available at East.
BAMBOO PLANTERS
The bamboo planters are made of heat- and pressure-treated bamboo powder and other plant fiber. A lightweight alternative to ceramics without the conventional plastic. Available at East and West.
PLANET WISE REUSABLE BABY WIPES AND WIPE BAGS
Made in Wisconsin. Pair up this 10-pack of dual-colored
flannel wipes with LuSa’s wipe juice to give your wee one a
clean, local booty. Available at East and West.
26
Willy Street Co-op Reader, april 2013
CANAAN FAIR TRADE AUTHENTIC, TRADITIONAL
OLIVE OIL SOAP
Made with organic olive and coconut oils. Handmade
by women-owned cooperatives on the West Bank of Palestine. Available at East and West.
WILLY STREET CO-OP ALMOND THUMBPRINT COOKIES, MUDSLIDE
COOKIES AND RASPBERRY SWIRL CHEESECAKE
Back by popular demand! Available at East and West.
WISCO POP CRAFT BREWED SODA
Gingerbrew—Sweetened with raw local honey.
Brewed with organic fresh ginger and fresh squeezed
organic lemons and limes, finished with a hint of organic
dried lavender flower. Cherrybomb—Sweetened with raw
local honey. Brewed with Michigan tart cherry juice, complimented with
fresh vanilla bean, cinnamon and fresh squeezed organic lemon juice.
Available at East and West Juice Bar.
ALAFFIA RED PALM OIL
Fair Trade, orangutan-safe and organic. Members of the
Alaffia Cooperative harvest this in West Africa. Its vibrant
red color shows off how vitamin A-rich this oil is, about 15
times the carotenoids than carrots! Available at East and
West.
CAPRINE SUPREME LA-VON GOAT AND LA-VON COW BRIES
Fist-pump, baby! That’s what we do every time we find a new
soft-ripened cheese made here in Wisconsin. These two 8-oz. brie-style
wheels are made in Black Creek, Wisconsin. La-Von Goat is made from
farmstead goat’s milk and the La-Von Cow is made from milk sourced
from one of the acclaimed Red Barn Farms. We’re not just being hometown fans, here, either. The Goat Brie is pungent and ripe, with a salty,
clean taste that is phenomenal with savory sausages and crusty bread.
The Cow Brie is soft and buttery and has a subtle complexity that we
don’t usually see in fully pasteurized cheeses. Available at East and
West.
EDELWEISS EMMENTALER
This isn’t new—but reborn! Bruce Workman’s astounding grass-fed
Emmentaler Swiss cheese, unavailable for the last five or six months,
is back in our case, and we breathe a collective sigh of relief. Whew,
we were lost without you. Buttery and firm with a sharp grassiness that
reminds us of the frosty beginning of spring. This one’s a keeper, folks.
Available at East and West.
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Wholesome family style meals from
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life in our compassionate and caring
community.
Explore nature with us!
Co-ed ages 7-15
608-647-8703
Spring Green, WI | 608-935-5757 | www.sevenseedsorganicfarm.com
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Willy Street Coop Ad.indd 1
3/13/13 2:44 PM
Willy Street Co-op Reader, april 2013
27
RECIPES AND
DRINK RECOMMENDATIONS
DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON
Take 10% off recommended beverages… Just show your Willy Street
Co-op Owner card at Star Liquor!
Artichokes, Roman-Style
Strawberry Banana Fruit Leather
Adapted from www.foodandwine.com
2 lemons
6 artichokes
1 Tbs. fresh parsley, chopped
3 Tbs. mint, chopped
2 cloves garlic, minced
salt
1 Tbs. plus 3/4 c. olive oil
1/2 c. dry white wine
3/4 c. boiling water
Directions: Prepare a bowl of acidulated water: Squeeze the juice of
both lemons into a large bowl filled with 2-3 quarts cold water. Throw the
lemon rinds in the bowl.
Slice the artichokes in half, lengthwise. Place them in the bowl of acidulated water, and take them out one at a time to prepare, returning them to the
bowl as you finish. Trim each artichoke of its coarse outer leaves and slice
out the fuzzy choke.
In a small bowl, combine the parsley, mint, garlic, salt, and 1 tablespoon
of the olive oil. In the cavity of each artichoke half, where the choke was,
place 1 teaspoon of the herb mixture. Arrange the artichokes in a deep sauté
pan in which they fit snugly. Add the wine, boiling water, the last 3/4 c. of
olive oil, and a sprinkling of salt. Cover and simmer on the stove for 20-25
minutes. Serve hot or at room temperature.
Star Recommends: Ridge Crest Unoaked Chardonnay—This unoaked
chardonnay is golden in color with a deep nose of pear and a bit of
vanilla. It has medium acidity and tastes of pears and apples with
just a bit of vanilla to round it out. The wine should stand up to the
bold flavors in this dish without overwhelming anything.
Adapted from ohmyveggies.com
This super easy fruit leather is fun to make and eat!
Cooking spray
2 c. strawberries, washed, hulled
1 large banana, cut into large chunks
1 Tbs. honey or agave (optional)
Directions: Preheat oven to 175˚F. Coat a rimmed baking sheet in cooking spray. Set aside. Place the strawberries and banana in a blender or a food
processor, and process until smooth. Taste and add the honey or agave if it’s
too tart. Pour the fruit mixture onto the prepared baking sheet and spread
with a spatula to ensure that the fruit is spread evenly.
Bake for about 2 1/2 hours, until the fruit leather is pliable and not wet.
Touch it, and if your finger leaves an indentation, it’s not quite ready. Fruit
varies in water content, so your fruit leather may take a bit more or a bit less
time.
Cut into strips using a sharp knife or a pizza cutter. Roll in wax paper
and store in a covered container for up to a month.
Baked Parsnip Fries with Rosemary
Adapted from www.bonappetit.com
A more sophisticated, but still just as yummy, french fry.
2 1/2 lb. parsnips, peeled, cut into 3 x 1/2-inch strips
1 Tbs. finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 Tbs. olive oil
salt
pepper
1/2 tsp. ground cumin
Directions: Preheat oven to 450˚F. Place the parsnips, chopped rosemary
and garlic on a large rimmed baking sheet. Toss with the olive oil to coat.
Spread the parsnips out in a single layer. Season with salt and pepper and
scatter with rosemary sprigs.
Roast for 10 minutes, then flip the parsnips over. Roast 10-15 more minutes, until the parsnips are tender and lightly browned. Crumble the rosemary
leaves from the sprigs over the parsnips and discard the stems. Sprinkle with
cumin and toss to coat. Season to taste with more salt and pepper if needed.
Makes 6 servings.
Star Recommends: Triumph Cellars Chardonnay—This oaked chardonnay has a lovely straw color with a nose of oak and kiwi. On the palate the wine is fruity—banana, pear, honeydew—with a heavy vanilla
creaminess and just a bit of hazelnut to round it out. A bold wine
that should complement this savory dish.
please drink responsibly.
28
Willy Street Co-op Reader, april 2013
Strawberry Icebox Cake
Adapted from www.thekitchn.com
This stunning no-bake cake is surprisingly simple and showcases
spring’s delicious strawberries.
2 lb. strawberries, washed, hulled, and sliced
3 1/4 c. whipping cream, divided
1/3 c. confectioners sugar
1 tsp. vanilla
1/2 tsp. rosewater (optional)
19 oz. graham crackers (about 28)
2 oz. dark chocolate, finely chopped
Directions: Using a hand mixer, whip 3 c. of the whipping cream until
stiff peaks form. Gently fold in the confectioners sugar, vanilla, and rosewater (if using).
Spread a small dollop of whipped cream on the bottom of a 9x13-inch
baking dish, and top with 6 graham crackers. Lightly cover the graham
crackers with a layer of whipped cream, then a single layer of strawberries.
Repeat with three more layers. Finish with a layer of whipped cream on top
and the rest of the strawberries.
Pour the last 1/4 c. of whipping cream into a small saucepan. Heat over
medium-low heat until bubbles form at the edges. Turn off the heat and
stir in the chopped chocolate. Whisk until it is thick and glossy. Drizzle the
chocolate sauce over the cake.
Refrigerate the cake for at least 4 hours, until the graham crackers have
softened.
Star Recommends: Domaine Carneros Brut—This sparkling wine has a
slightly floral nose with aromas of apples and raspberries. The wine
is balanced with flavors of apple, pear and vanilla all held together
with a light minerality and yeastiness. It is a great wine for a dessert
or simply on its own.
Sauteéd Artichokes Baked with Mozzarella
Creamed Spinach and Parsnips
Adapted from www.saveur.com
8 artichokes (see note)
1/2 lemon
2 Tbs. olive oil
4 cloves peeled garlic
salt
black pepper
2 Tbs. butter
1/3 c. grated parmigiano-reggiano cheese
8 oz. mozzarella, sliced thin, no thicker than 1/4”
Directions: Trim the artichokes of the tough inedible portions of their
leaves. Cut into quarters. As you trim them, drop into a bowl of water with
the lemon squeezed into it. You can prepare the artichokes up to this point
several hours in advance. When you’re ready to cook them, drain and rinse
them.
Heat olive oil and garlic cloves over medium-high heat in a skillet large
enough to hold the artichokes in a single layer without being crowded.
Cook the garlic, stirring occasionally, until it is light golden-brown. Remove garlic with a slotted spoon and discard. Arrange the artichokes in the
pan. Cook for at least 25 minutes until completely tender. Turn frequently
until browned all over. If they start sticking to the pan, add 2-3 teaspoons
of water and gently loosen them with a wooden spoon.
Preheat the oven to 400˚F. Butter an 8”x11” baking dish with 1 tablespoon of the butter. Place the artichokes and any juices from the skillet in
the baking dish, and sprinkle with half of the grated parmiggiano. Top with
the sliced mozzarella, then finish with the remaining grated parmiggiano
and last tablespoon of butter, cut into small pieces.
Bake just until the mozzarella melts and begins to turn light brown.
Serve at once, with some crusty bread.
Note: If fresh artichokes are not in season, you can use 2 lbs. of frozen
baby artichokes. Just cut them in half lengthwise to prepare them.
Star Recommends: Marietta Old Vine Red—This kitchen sink blend
has a dark ruby color with a nose of pepper and dark fruits. On the
palate the wine offers quite a bit of depth going from black cherries, cranberries toward black pepper. Despite the big flavors the
wine is well rounded and never feels harsh.
Adapted from www.foodandwine.com
This luscious side dish can be prepared up to three days ahead.
4 Tbs. unsalted butter, divided
2 Tbs. canola or sunflower oil
2 lbs. small parsnips, trimmed and cut into 3/4-inch pieces.
2 large shallots, thinly sliced
1 c. chicken or vegetable stock
1 tsp. chopped fresh thyme
salt
pepper
1 1/4 lbs. baby spinach, washed and dried
2 Tbs. all-purpose flour
2 c. half-and-half or whole milk
1/2 tsp. grated nutmeg
Directions: Melt two tablespoons of the butter in a large, deep skillet
over high heat. Add the oil and parsnips and cook, stirring occasionally, until
the parsnips are lightly browned, about 6 minutes. Add the shallots and cook
until softened, about 2 minutes. Add the stock and thyme and bring to a boil.
Sprinkle with salt and pepper, then cover and simmer over low heat until the
parsnips are tender, about 8 minutes.
Fill a large, deep pot with 2 inches of water and bring to a boil. Add the
spinach in handfuls and blanch until just wilted, about 10 seconds. Drain and
cool under cold running water. Squeeze dry, then chop. Add to the pot of
parsnips.
Melt the last 2 tablespoons of butter in a medium skillet over mediumhigh heat. When the butter is lightly browned, after about 4 minutes, whisk
in the flour and whisk for 1 minute. Whisk in the half-and-half and nutmeg
and some salt and pepper and bring to a boil, whisking until thickened, about
2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer.
Serve hot.
Star Recommends: Brunori “La Gemme” Verdicchio—Pale yellow in
color with a nose of straw and bits of citrus. It has high acidity with
flavors of melon, green apple and a delicate saline finish. The high
acid of the wine should provide an attractive contrast to this creamy
dish.
Parsnip and Rosemary Risotto
Gluten-free Strawberry Cupcakes
with Whipped Cream Frosting
Adapted from www.bonappetit.com
This rich and creamy risotto is delicious and filling.
8 c. vegetable broth
5 Tbs. butter, divided
1 1/2 c. chopped onion
1 1/2 lbs. parsnips, peeled, trimmed, cut into 1/4-inch pieces
5 tsp. chopped fresh rosemary, divided
1 1/2 c. Arborio rice
3/4 c. grated Parmesan cheese
balsamic vinegar, for drizzling
Directions: Pour the vegetable broth in a medium saucepan and bring
to a boil over high heat. Reduce heat to low, then cover. Melt 4 Tbs. of the
butter in a large, heavy saucepan over medium heat. Add the onion and sauté
until translucent, about 10 minutes, stirring often. Add the parsnips and 3 tsp.
of the rosemary, and cook until parsnips start to brown, 8-10 minutes, stirring
occasionally. Stir in the rice and continue to stir for 2 minutes. Pour in warm
broth to cover, and simmer until almost all the broth is absorbed, about 6
minutes, stirring occasionally. Add more broth 1 cup at a time, allowing the
broth to be absorbed before adding the next cup and stirring frequently, and
cook until rice and parsnips are tender, about 20 minutes total. Remove from
heat and stir in the last Tbs. of butter, the last 2 tsp. of rosemary, and Parmesan. Season to taste with salt and pepper. Serve hot, and drizzle each serving
with a little balsamic vinegar.
Star Recommends: Vitiano Veridicchio and Vermentino—This Italian
blend is a bright straw color with a floral nose complemented with
apple. The body has a mild acidity with creamy flavors of golden
apples and pears. These flavors are surrounded by a minerality that
balances the wine perfectly.
Adapted from www.elanaspantry.com
These not-too-sweet cupcakes have a moist crumb and delicate strawberry
flavor. They are a hit with everyone!
1/2 c. coconut flour
1 Tbs. arrowroot powder
1/4 tsp. salt
1/2 tsp. baking soda
4 large eggs
1/2 c. agave nectar plus 2 tbsp.
1 Tbs. vanilla extract
1/2 c. finely chopped fresh strawberries
1 c. heavy cream
Directions: Preheat the oven to 350˚F. Line 8 muffin cups with liners. In
a large mixing bowl, combine the coconut flour, arrowroot powder, salt, and
baking soda. In a separate bowl, whisk together the eggs, agave, and vanilla.
Add the wet ingredients to the dry ingredients and mix until thoroughly combined. Fold in the strawberries.
Pour 1/4 c. of cupcake batter into each liner, and bake for 20-25 minutes,
until a toothpick comes out with just a few crumbs.
While the cupcakes are baking, make the frosting. Combine the heavy
cream and 2 Tbs. agave in a large bowl. Whip with a hand blender until stiff
peaks form.
Allow the cupcakes to cool for 1 hour in the pan before frosting them.
Star Recommends: Riondo Pink—This sparkling rose is refreshing
and light on the bubbles. Refreshing with flavors of strawberries and
cranberries offering a delicate sweetness and just acidic enough to
stand up to the creaminess of the cupcakes.
Willy Street Co-op Reader, april 2013
29
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Community Association for Restoration of the Environment (CARE)
and the Center for Food Safety
(CFS) jointly filed a fifth lawsuit
in a series of legal actions against
major Yakima Valley (Washington
State) industrial dairies for violating
critical environmental protection
laws. The lawsuits allege violations
of the Resource Conservation and
Recovery Act’s (RCRA) imminent
and substantial endangerment and
open-dumping provisions.
CARE and CFS have already
succeeded in compelling the dairies to comply with certain crucial
federal laws requiring disclosure of
hazardous substances. Prompted by
the groups’ October 2012 Notices of
Intent to Sue, the industrial dairies
filed mandatory reports for releases
of hazardous substances that citizens
have been seeking for years, namely
ammonia. The industrial dairies had
dragged their feet in filing these
reports, in violation of two federal
statutes: the Emergency Planning
and Community Right-to-Know Act
(EPCRA) and the Comprehensive
Environmental Response, Compensation, and Liability Act (CERCLA). The reports allow community
members access to their exposure
levels of ammonia to help them
make informed decisions to protect
themselves and their families.
“We have repeatedly asked the
dairies to do what the law requires—
file hazardous substance reports
so we know how much ammonia
pollution we are all exposed to, and
stop contaminating our precious
groundwater,” said Helen Reddout
of CARE. “While these particular
dairies, only after the threat of litigation, finally reported, they are a long
ways from stopping their pollution
of our water supply.”
For more information on the
lawsuits, see www.centerforfoodsafety.org.
Willy Street Co-op Reader, april 2013
RAW ALMOND APPEAL REJECTED BY COURT
A federal Appeals Court has rejected a challenge to the controversial raw
almond treatment regulation. The decision was primarily based on procedural grounds, stating that questions of legality of the treatment mandate and
the authority of the USDA to impose it should have been raised during the
review period for the draft regulation in early 2007.
The USDA, at the request of the Almond Board of California, began
requiring in 2007 that raw almonds be treated with a process described as
pasteurization. The rule mandates either the gassing of the raw nuts with a
fumigant (propylene oxide) or treatment with high-temperature steam-heat.
According to the Cornucopia Institute, this mandate has placed a significant financial burden on California’s small-scale organic and conventional
growers, lacks scientific justification, and has damaged domestic almond
markets (imports are exempt from the rule).
The rule was developed in response to two outbreaks of Salmonella
poisoning, which sickened more than 100 people in Canada in 2001 and 29
people in the U.S. and Canada in 2004. One person died in the 2004 outbreak, and a costly lawsuit against a major almond processor ensued. The
Salmonella outbreak of 2004 was traced to Paramount Farms, the world’s
largest supplier of pistachios and almonds, although the source of the bacteria was never identified.
The raw almond treatment rule does not address agricultural practices,
something that could have led to the contamination incidents. And, amazingly, the treated almonds can still be deceptively labeled as “raw“.
See www.cornucopia.org for more information.
CELEBRATE HERBS FOR HEALTH!
HerbDay is an herbal education event celebrated at Olbrich Garden on
Sunday, May 5th. All activities are free and open to the public. Herb classes
include “The Wild Kitchen,” “All About Teas,” and “Plant Medicines for the
Elderly.” There will be a demonstration on “Sustainable Herb Growing” as
well as four herb walks in Olbrich Garden and herbal displays. Call 512-9633
for more info.
FLAKE AND DUNCAN PROPOSE SMART REFORM
OF CROP INSURANCE
Sen. Jeff Flake (R-Ariz.) and Rep. John Duncan (R-Tenn.) introduced
companion bills in Congress that would provide much-needed reform of
the heavily subsidized federal crop insurance program. The Crop Insurance
Subsidy Reduction Act of 2013 would restore the program’s fiscal integrity
while ensuring that farmers are protected by an effective safety net when the
weather turns against them.
“Crop insurance should be the core of a safety net for farmers and ranchers, but the program has gone seriously off track since passage of the 2000
Agriculture Risk Protection Act,” said Craig Cox, senior vice president of
agriculture and natural resources at Environmental Working Group. “We
thank Sen. Flake and Rep. Duncan for proposing smart reform for a program
that has exploded in cost, distorts markets and threatens the environment.”
Taxpayers now pay on average 62 percent of farmers’ premiums for
crop insurance policies, which are so heavily subsidized that farmers got
back $1.89 for every dollar they paid to insure their crops between 1998 and
2011. As a result, crop insurance, sold as a way to reduce the need for ad
hoc disaster relief, has grown into the most costly taxpayer-funded program
propping up farm income at a time when the agricultural economy is thriving.
The Crop Insurance Subsidy Reduction Act of 2013 would save taxpayers more than $40 billion over the next 10 years by reducing federal
premium subsidies, and farmers would still be able to choose from a wide
array of crop insurance options that fit their budgets and their business plans.
The proposal is a stark contrast to the farm bills proposed by the Senate and
the House Agriculture Committees last year, both of which would increase
federal spending on crop insurance by as much as $11 billion.
For more on the story see, www.ewg.org.
EWG COMMENDS
WHOLE FOODS FOR
SETTING DEADLINE FOR
LABELING GE FOODS
Environmental Working
Group applauds food retailer
Whole Foods Market for its decision to label any foods sold in
its U.S. and Canadian stores that
contain genetically engineered
ingredients by 2018. Whole
Foods Market is the first national
grocery chain to set a deadline for
full transparency for GE foods
(also known as GMOs).
“Today’s announcement by
Whole Foods will give consumers
the information they need to make
the right choice for their families,” said Ken Cook, president
of EWG and a board member of
Organic Voices, a national nonprofit organization. “Whole Foods
recognizes that consumers want to
know more, not less, about their
foods. This announcement will
add new urgency to efforts to require GE labeling in more than 20
states and put new pressure on the
Obama administration to fulfill
the promise that then-presidential
candidate Barack Obama made in
2007.”
EWG has been active in national and state efforts to ensure
that consumers in the United
States are accorded the same right
that people have in more than 60
countries around the world—the
right to know whether the food
they eat and feed to their families
has been genetically engineered.
The DC-based nonprofit organization has a long history of
providing consumers with useful
information and research about
environmental and public health
concerns and supporting organic
agriculture.
For more from EWG, see
www.ewg.org.
USDA’S PROPOSED
COUNTRY OF ORIGIN
LABELING RULE WILL
BENEFIT CONSUMERS
Statement of Food & Water
Watch Executive Director Wenonah Hauter:
“Food & Water Watch commends USDA for taking sensible
steps to strengthen Country of
Origin Labeling (COOL) requirements for meat. There is
overwhelming consumer support
for country of origin labels and a
growing interest by consumers in
knowing the source of their food.
The USDA’s proposed rule will
help families know where the
meat in their supermarket came
from.
“The proposed changes eliminate the vague and misleading
‘mixed origin’ country of origin
label for meat and ensures that
each cut of meat clearly displays
each stage of production (where
the animal was born, raised and
slaughtered) on the label. This
commonsense approach improves
the usefulness of the information
consumers receive from the label
and allows livestock producers to
distinguish their products in the
marketplace.
“Improving the integrity
of country of origin labels and
providing clear, straightforward
information also addresses concerns brought in a World Trade
Organization challenge to the
current rules. We urge the USDA
to finalize this proposed rule.”
See www.foodandwaterwatch.org for more information.
HELP IN
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Willy Street Co-op Reader, april 2013
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Wed., May 22, 2013
Promega BTC, 5445 East Cheryl Parkway, Madison
5:00-8:00 pm
Here’s something to crow about :
The opening of ARTICULTURE!
Cost: $25
To register online, visit
www.madisoncommunityfoundation.org/CommunityImpactRSVP
or mail checks to Madison Community Foundation PO Box 5010, Madison WI 53705
for more information, call Stephanie Franklin at (608) 232-1763
or email sfranklin@madisoncommunityfoundation.org
sponsored by
Local artists and chefs celebrating
sustainable agriculture
A feast for the eyes…
and for the appetite!
Wednesday, April 17th
5:30-8:00pm at 2045 Atwood Ave.
Details & registration at:
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Next month’s Wellness Wednesday is May 1st.