April - Willy Street Co-op

Transcription

Reader
A Publication of willy street co-op, madison, WI • Volume 37 • Issue 4 • APRIL 2010
an investment in your co-op
Pitching in!
IN THIS ISSUE
CHANGE SERVICE REQUESTED
POSTMASTER: DATED MATERIAL
1221 Williamson Street • Madison, WI • 53703
PRSRT STD
U.S. POSTAGE
PAID
MADISON, WI
PERMIT NO. 1723
NEW STORE; BOND DRIVE
INFORMATION; OUR NEW
REGISTER SYSTEM; NESSALLA
PRODUCER PROFILE; AND MORE!
Reader
IN
THIS
ISSUE
3
CUSTOMER COMMENTS
4
GENERAL MANAGER’S REPORT
5
BOARD REPORT
News from Anya Firszt.
Emily McWilliams talks up cooperatives.
6-7 COMMUNITY ROOM CALENDAR
8
FINANCE NEWS
David Waisman and Lynn Olson explain the details of our
Owner Bond drive.
Published monthly by Willy Street Co-op
1221 Williamson Street, Madison, WI 53703, 608-251-6776
www.willystreet.coop
EDITOR & LAYOUT: Liz Wermcrantz
ADVERTISING: Liz Wermcrantz
Sale Flyer Design: Amber McGee
Sale Flyer Layout: Liz Wermcrantz
Cover ART: Amber McGee
illustrations: Amber McGee
Printing: Wingra Printing Group
9
GROCERY NEWS
We have new registers! Polly Sackett Westmont gives us the scoop.
10 PRODUCE NEWS
Andy Johnston eats green.
The Willy Street Co-op Reader is the monthly communications link among the Coop
Board, staff and Owners. It provides information about the Co-op’s services and
11 KITCHEN & DELI NEWS
business
as well as about cooking, nutrition, health, sustainable agriculture and more.
The Deli is going 100% local. Josh Perkins explains.
Views and opinions expressed in the Reader do not necessarily represent those of the
12 WELLNESS NEWS
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
Product updates from Lisa Stag-Tout.
purposes only. Before taking action, you should always consult a professional for
13-16SPECIALS
advice. Articles may be reprinted with permission from the editor.
18-19OUR IMPACT ON THE COMMUNITY, PART II
SUBMISSIONS
All advertising submissions must be reserved and arranged with the editor by the 10th
20-21PRODUCER PROFILE: NESSALLA KOMBUCHA
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
22-23RECIPES AND DRINK RECOMMENDATIONS
or mailed to Willy Street Co-op according to submission requirements.
24-25NEWSBITES
CUSTOMER SERVICE: 608-251-6776
BUSINESS OFFICE: 608-251-0884
27 COMMUNITY CALENDAR
FAX: 608-251-3121
SEAFOOD CENTER: 608-294-0116
GENERAL E-MAIL: info@willystreet.coop
GENERAL MANAGER: a.firszt@willystreet.coop
EDITOR: l.wermcrantz@willystreet.coop
PREORDERS: orders@willystreet.coop
WEBSITE: www.willystreet.coop
BOARD E-MAIL: board@willystreet.coop
STORE HOURS: 7:30am to 9:30pm, every day
ARBORICULTURE BY
Po Waterdu
ISA/WAA Certified Arborist
WI-0429A
Juice Bar: Monday–Friday: 7:30am to 7:00pm; Saturday–Sunday: 7:30am to 6:00pm
Deli: 7:30am to 9:00pm
Seafood Center: Monday–Friday: 9:00am to 7:00pm; Saturday: 8:00am to 7:00pm; Sunday: 8:00am to 6:00pm.
(608) 697-0693 (920) 296-3666
waterdutreecare.com
Call for our Free
Visual Tree Hazard Risk Assessment.
Ensure that your trees are
SAFE, healthy and beautiful.
MISSION STATEMENT
Safety is Our 1st Priority!
Fully Insured
30 + Years Experience
Tree Removal
Shrub Care/Landscaping
TRAINED CLIMBER
(no trucks on lawns)
STERILIZED CUTTING
EQUIPMENT
PRUNING LESSONS
AVAILABLE
FLEXIBLE PAYMENT PLANS
DISCOUNTS AVAILABLE
2
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 2010
WSCPad-a-3/7/10
1/4 5 x 6.375
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
George Hofheimer, President 257-3295 Deb Shapiro, Vice President 238-4368
Rick Bernstein 251-4615
Doug Johnson 241-5667
Jeff Bessmer 301-580-9545
Emily McWilliams 469-3320
Raechel Pundsack 240-9074
Kathleen Doherty 244-2532
Mike Engel 219-3620
BOARD MEETING SCHEDULE
Tuesday, April 20th, 6:30pm
Tuesday, May 18th, 6:30pm
Tuesday, June 15th, 6:30pm
July 8th, Annual Meeting & Party
Tuesday, August 18th, 6:30pm
Tuesday, September 28th, 6:30pm
(All regular meetings are held in the Community Room unless otherwise noted.)
CUSTOMER COMMENTS
Write Us!
We welcome your
comments and give each
one attention and serious
consideration. Send them
to l.olson@willystreet.
coop or fill out a Customer
Comment form at the
Customer Service desk.
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!
Parking woes
Q: The parking lot is too
small!!! Add a ramp or allow
parking on the roof! This is ridiculous!!!
A: Although I’d love to say we
could make your suggestion happen, it’s not in the Co-op’s plans at
this time. Building a second retail
site (anticipated to slightly decrease
traffic at Willy East) and offering
grocery delivery are some ways
we’re working on the parking issue.
We also post a schedule of less congested times. Check www.willystreet.
coop/Departments. -Wynston Estis,
Assistant Manager—Operations
Cakes vs. cupcakes
Movie night
Q: We just attended movie
night here. Feature was “The
Garden.” We would like to suggest
2 other movies: 1. “The Singing
Revolution” about the history of
Estonia independence from the
USSR. 2. “Farm for the Future”
about a small farm in Devon UK
vs. Peak Oil.
A: Thanks for your suggestion.
Your input really helps shape the
film series. In general, our showings
have been documentary films focusing on sustainability themes. However, if there were popular support
for expanding themes to cover other
global issues, we would certainly
consider adding recommended titles.
The Winter Film Series is a partnership with Four Star Video Heaven
and wrapped up on Saturday, March
6th with “Soylent Green.” Our next
team-up will be the Outdoor Film Series in our courtyard in late summer.
-Jack Kear, Events Coordinator
Q: Thank you for your vegan
dessert offerings! Please bring back
the vegan chocolate cake in slices
(“squares”). The cupcake form is
less great and not as easy to share.
A: Thanks for the comment!
We switched to cupcakes because
we were having trouble selling the
minimum order of cake pieces before their expiration. The cupcakes
sell faster, plus we’re able to make
smaller batches, so we end up losing a lot less. The cupcakes use the
exact same recipes as the cakes did.
If you’d like us to cut on in half so
it’s easier to share, we’d be glad
to! Thanks! -Megan Blodgett, Deli
Manager
Beautiful produce
Q: I am a new member and just
wanted you to know how much I
enjoy the beautiful produce here.
Thank you for all your hard work!
A: Thanks for the positive feedback! I’ll pass it on to staff. -Andy
Johnston, Produce Manager
Rumors
Q: I would like to know if a rumor I heard is true. Are the Co-op
members going to vote on whether
the 10% non-owner surcharge
policy will be kept by our Co-op?
The rumor is that the board would
make this decision rather than the
owner members. As a member,
could you please publicize whether/
when such a vote would take place.
We love the Co-op. P.S. Please
bring this to the attention of the
“top financial participants.” Thank
you.
A: Sorry to hear you heard our
news as a “rumor.” We’ve been very
upfront. It’s been in every issue of
the Reader for several months running, usually mentioned in the GM
or Board Reports and Notices, as
well as a dedicated article explaining
it: http://www.willystreet.coop/article/5289 in explaining that we were
seeking Owner feedback to inform the
Board who will, indeed, be making
the decision. Thanks for your support for so many years. -Lynn Olson,
Cooperative Services Manager
Happy plants
Q: I really enjoy reading the
newsletter that you send out every month, but I wanted to make
a comment on the article entitled
“Just Grow It” in the recent March
edition. I think it’s fantastic for
people to start seeds indoors and
grow their own food and I believe
that showing people how easy and
affordable it can be is the key to
making a bigger impact. I am a college student with very limited funds
and space in my apartment so I
know the importance of cheap and
simple! I just wanted to let other
readers know that despite the article’s statement that “a window is not
enough” light for starting seeds and
raising plants, I disagree. I am currently growing many happy plants
in my apartment from eggplant to
tomatoes to bush beans simply by
the light of my window (and it’s an
eastern-facing window, not even the
ideal). So don’t be intimidated by the
need to buy and install a fluorescent
light over your plants...as long as
your windows get a couple of hours
of sunlight per day, your plants will
be just fine.
A: Thanks for the extra tips! -Liz
Wermcrantz, Editor
Baskets or bags
Q: I have read numerous customer complaints in the newsletter about
the new policy requiring customers
to shop with a basket or cart (not
directly in to a bag) over the past
few months. I wanted to share with
the co-op that I am one member that
really likes your new policy! When I
joined the co-op I was alarmed when
I saw people placing items directly in
to a shopping bag. I wondered, how
do employees differentiate shoplifting from members shopping directly
in to a bag? I don’t know of any
store anywhere that allows customers to shop directly in to a bag.
A: I very much appreciate you
taking time to express your support.
While the vast majority of folks were
also supportive, there were a few who
felt our request to refrain from using
their bags while shopping to be an
infringement. Staff really appreciate
the support of our membership on this
issue though. Thanks again. -Wynston
Estis, Assistant Store Manager—Operations
3
GENERAL MANAGER’S REPORT
Business Matters
Madison’s ONLY Vegetarian Restaurant
omfolritting
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by Anya Firszt, General Manager
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he response from Co-op
Owners living in the Willy
West area has been overwhelming and, surprisingly, non-owners have been equally
as supportive, even offering to join
now in preparation for the store’s
planned opening in October 2010.
We have already contacted several
community centers in the area and
we are looking forward to offering
the same sponsorship and support
opportunities that we regularly provide on Madison’s near eastside.
We have received many good
questions, and we appreciate the
opportunity to share more information about the project. The
Communications department is
managing the posting of updated
information and scheduling of
events. Cooperative Services will
also be scheduling information and
education outreach for westside
businesses; if you are interested in
scheduling one of these events for
your business, please give Lynn a
call at at 608-237-1217.
We have added, and will continue to add, more information to
the website, including:
• A project update blog from our
project manager
• The Second Site Advisory Committee (SSAC) recommendation
(June 2009)
• A floor plan of the store when all
is finalized
• Information about upcoming
Willy West-related events
Additional information will be
posted in the Owner Resources
Area inside the entrance of the
current store to keep Owners upto-date on progress of the store’s
opening.
Bond Pledge Drive
The Bond Pledge Drive was
already off to a good start in early
March; the actual kick-off for
Bond sales began the day the lease
was signed by both the Willy Street
Co-op Board President George
Hofheimer and Aaron Anding,
representing Anding Realty Inc.,
owners of the property. We are
expecting to raise $600,000 by the
end of May, 60 days after lease
signing.
Information is posted on our
4
website (www.willystreet.coop) and
instore. For the current total of
Bonds sold, see the colorful Pitchfork Scale in the store and on our
website.
To ask questions, request materials, or purchase a Bond, email
bonds@willystreet.coop or call
Director of Cooperative Services
Lynn Olson at 608-237-1217.
It is my pleasure to thank the
many people who have worked so
hard over the last three years to
bring us to this point. To our staff,
from identifying cost-saving efficiencies to toiling over pre-planning, their contributions have been
essential to this project. The SSAC
(Second Site Advisory Committee) assistance—poring over 30
potential sites, guided by a long list
of requirements and considerations
shaped by Owner input—was
priceless.
And to the Board, past and
present, who maintained their vision through thick and thin, bravely
pushing forward and supporting
our mission and directives, my
sincere thanks to one and all.
Zero Green Waste
Continuously looking for ways
to deepen our shade of green,
right now I consider us to be at the
“asparagus” level. Green waste
from the production facility will be
transported to Community GroundWorks at Troy Gardens on Madison’s northside for composting in
their vermiculture project beginning in May.
Annual Meeting and
Party
Lace up your dancing shoes and
save the date for the Annual Meeting and Party, July 8th, at the site
of La Fete de Marquette!
Taste of Willy Street
GWABA’s (Greater Williamson Area Business Association)
annual fundraiser—Taste of Willy
Street—is an event not to miss
this year! Scheduled the same day
as the Eastside Farmers’ Market
OPENING day at the new location
at Wil-Mar Neighborhood Center, 953 Jenifer Street; May 11th,
2010... should be an exciting day!
BOARD REPORT
Cooperatives
February retreat
highlights
• The Board met at the Goodman
Community Center for their
annual retreat in February. The
group discussed the role of the
Board in a two-store structure
and Medium Range Planning for
Willy Street Co-op—the next 3
to 5 years.
On the April meeting
agenda
• At the April meeting the Board
will approve the Community
Reinvestment Fund recipients,
review a variety of reports, and
select CCMA participants.
• The Board’s Nominations Committee will also work with all
Board members to draft a list of
desired skills for candidates in
August’s election cycle.
Ongoing projects/
Committees
• The Board’s one standing committee, the Finance Committee, reviews monthly financial
reports at each of its meetings.
• The Nominations Committee
has once again been formed and
is beginning to prepare the way
for August’s elections.
• The Patronage Refund and
Non-Owner Surcharge Committee continues to look into the
advantages and disadvantages
of the non-member mark-up.
Your input is very important to
this group, so please continue to
share your perspective!
• The Strategic Planning Committee will work with the Board
on further developing a greater
Willy Street Co-op vision for
the future—look for opportunities for input!
Educational Sessions
• The Board of Directors will be
engaging in educational sessions
from 6:00-6:45pm, immediately
prior to the Board meeting. This
month’s Educational Session
is on Peer Co-op Expansions.
All members are welcome and
encouraged to attend! Be sure to
check out the Owner Forum as
well, from 5:30-6:00pm by the
coffee. Snacks are provided!
Remember, you can always
catch play-by-play board minutes at: https://board.willystreet.
coop:444/board_minutes/board_
minutes_home
by Emily McWilliams, Board Member
C
o-ops play a vital part in
our everyday lives and in
the health of our economy.
More than 800 million people
around the world belong to cooperatives, and at least 100 million people
are employed by co-ops. Willy Street
Co-op alone has more than 19,700
members and 161 employees. Cooperative businesses account for more
than $650 billion in revenue and two
million American jobs annually. A
study recently released by UW-Madison confirms that our business is part
of a greater national movement that
drives the American economy. “The
Research on the Economic Impact of
Cooperatives,” led by UW’s Center for
Cooperatives, is the result of several
years’ worth of studies and surveys
that looked into the over 29,000 cooperatives in the United States, encompassing virtually every industry.
Community
As our economy struggles to break
free from the grip of a recession, it is
important to remember that tens of
thousands of cooperatively-owned
businesses maintain focus on meeting
the needs of their owners and serving the community, not just turning a
profit. It is no coincidence that co-ops
like Willy Street Co-op are run entirely
by the people who live and work in the
communities they serve. Being deeply
rooted in the Madison community
affords us a different perspective from
businesses owned by distant investors.
We sell produce from local farmers
that we meet with each year. We have
a vendor loan program to help our
local vendors through hard times. We
partner with local food producers to
highlight their goods and celebrate our
community. These connections are of
even greater importance during times
of economic hardship, when communities need to work together to minimize
the negative impact.
own community. Each day, cooperatives live out their values and serve
hundreds of millions of Americans in
every industry from groceries to electricity to daycare.
Common goals
Despite this diversity, co-ops
have many things in common. We are
owned and democratically controlled
by the people who use our services or
buy our goods. We are motivated by
service to our Owners. These characteristics give us a genuine loyalty and
commitment to the communities we
serve. Read more about the ways the
Co-op impacts and works with our
communities in this month’s Reader
feature article, “Our Impact on the
Community, Part II” on page 18.
Participation
Beyond shopping, there are many
ways for Owners to participate in the
Co-op. Customer comment cards may
seems like a small form of feedback,
but they are taken seriously by staff
and have a major impact. We bring in
over 100 products each year just based
on customer comments. Customer
comments have also sparked changes
in practices and procedure, and have
sparked interesting and fruitful conversations throughout the organization.
Answering surveys, contributing to
comment periods about important issues and participating in focus groups
all help us make improvements to the
Co-op and better tailor it to be the
place Owners want it to be. And, of
course, there are annual Board elections—consider running for office, and
please vote for candidates you believe
in!
Composters!
The
Tumbleweed
Made from
Recycled
Plastic
Take one for a Spin
Hardware Center 1398 Williamson St. 257-1630 acewilly@tds.net
Principles
Willy Street Co-op and all other
co-ops have a shared set of principles
that direct our operations and spell out
our commitment to our communities.
Honesty, openness, care for others and
social responsibility are values demonstrated through our daily practices
and procedures. These values guide
cooperatives worldwide and within our
5
general guidance to help you determine whether a supplement is right for
you. She will also cover the value of
label reading with attention to common ingredients found in nutritional
supplements and what to look for and
what to avoid. Cost for Owners is $6
and $16 for all others. Payment is
required at registration; please register
by stopping in or calling Customer
Service at 251-6776.
Wellness Wednesday Free
Lecture: Crohns & Colitis
Foundation
CLASSES AND EVENTS
Irish Music Jam
Sunday, April 4th, 1:00pm–
3:00pm AND Sunday, April 25th,
2:00pm–3:30pm (continuing each
1st and 4th Sunday). All those interested are invited to come and play—or
relax and listen. For more information
click on www.celticmadison.org.
Health & Wellness Tour:
Vitamins A-Z with Katy
Wallace, ND
Tuesday, April 6th, 6:00pm–
7:00pm. This tour is devoted entirely
to the Co-op’s Health & Wellness department and will detail the variety of
vitamins and nutritional supplements
available.
Katy Wallace, ND, will provide
Wednesday, April 7th, 6:00pm–
8:00pm. Join Madison chapter members of the Crohn’s & Colitis Foundation of America (CCFA) for a free
lecture and more information about
coping with Irritable Bowel Disorder
(IBD).
Dr. Mark Reichelderfer, MD heads
the UW Inflammatory Bowel Disease Clinic and also sees general GI
patients for consultation and gastrointestinal procedures. Dr. Reichelderfer
will discuss and answer questions on
what’s new in the treatment of IBD.
For more information or to view the
CCFA website, go to www.ccfa.org.
This event is free, however registration is requested by stopping in or
calling Customer Service at 251-6776.
Body Basics: Healthy
Snacks for Kids
Thursday, April 8th, 12:00pm–
1:00pm. Join us for a discussion and
tasting of healthy snacks and lunches
for kids with Terri Klas, ND, of Human Nature, LLC. We’ll share recipes
and demonstrate quick and easy ways
to introduce more nourishing and
flavorful foods. Cost is $6 for Owners and $16 for all others. Payment is
City Chickens 101
Saturday, April 10th, 1:00pm–
2:30pm. Join us for an introduction
to raising chickens in the city with
instructor Alicia Rheal of Mad City
Chickens. She will cover the basics
of keeping chickens in your own
backyard. You will learn 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. Cost for Owners is
$15 and $25 for all others. Payment is
Sweet & Savory Pies with
Chef Laurie Conrad
Sunday, April 11th, 11:00am–
1:00pm. Chef Laurie Conrad, whose
many talents include innovative cui-
sines and the science of taste, will be
on hand to offer recipes and instructions for making pies from scratch.
From foolproof dough to sweet and
savory fillings, this hands-on class
will also teach easy troubleshooting
techniques. Join Laurie in this entertaining and interactive environment.
Laurie will demonstrate and provide
recipes for: Buttermilk, Sage & Crab
Cheese Pie, Lemon Chamomile
Meringue Pie, and French Galette.
Cost for Owners is $15 and $25 for all
others. Payment is required at registration; please register by stopping in or
calling Customer Service at 251-6776.
Vegeterranean with Chef
Sabi
Monday, April 12th, 6:00pm–
8:00pm. For Chef Sabi, fresh is best!
Sabi will create and demonstrate
dishes from a vegetarian menu with
Mediterranean flair. His vegetarian
adventure in Mediterranean cooking
continues as he prepares his famous
Lentil Spinach Soup, Tabouli Salad,
and a homemade Date & Walnut
Power Bar.
Plus, follow him on a new twist as
he leads the participants on the hunt
for the perfect produce in the Co-op’s
fresh produce aisles. Then, with input
from anyone attending, Chef Sabi will
prepare a main course with whatever
the Co-op has on hand that day, completely unscripted and unrehearsed;
bring pen and paper if you want the
recipe!
Community Room Information
The Community Room is available to you! Do you need a space to hold your next
meeting or gathering? Are you an artist who would like to exhibit in our gallery
space? Do you need a room with a kitchen to hold your kid’s next birthday party?
Would you like to teach a class and have it be available to our 16,000 Owners? The
Community Room is available for gallery space, private rentals, as well as public
functions and classes. If you would like to submit a class proposal, please contact
Lynn Olson, Cooperative Services Manager, at 251-0884 ext. 320 or l.olson@
willystreet.coop; for information about fees and availability, contact Liz Hawley, Cooperative Services Assistant, at 251-0884 or e.hawley@willystreet.coop. Most of the
Willy Street Co-op cooking classes are intended for cooks of all ages (it is requested
that children from 6 to 12 be accompanied by an adult).
Refund Policy
If we must cancel a class for any reason, we will contact you by phone and refund
your tuition. If YOU must cancel a class, notify us at least 3 days in advance for a
full refund. There will be no refunds less than 3 days prior to class.
6
Enjoy a fresh, flavorful evening of
fine vegetarian cuisine featuring:
• Lentil Spinach Soup: a thick, rich,
lemony soup with hints of turmeric
and coriander.
• Tabouli: an authentic Mediterranean
salad made with fresh local ingredients and a secret dressing.
• Found Fresh Food: a seasonal vegetarian entrée prepared with fresh
ingredients selected from the Co-op
during this cooking class.
• Date & Walnut Power Bars: a nutty
and nutritious energy bar packed
with dates and walnuts; great for a
springtime outdoor trek!
Cost for Owners is $15 and $25
for all others. Payment is required at
registration; please register by stopping in or calling Customer Service at
251-6776.
Introduction to
Growing Blueberries in
Dane County
Tuesday, April 13th, 6:00pm8:00pm. Harvesting gallons of
blueberries from his eastside Madison home each year, Eric Johnson
will share practical tips for getting
ready for spring blueberry planting.
Eric will discuss planting methods,
site location, threats, and Madison’s
water supply, including lime content
and pH information. It is difficult to
grow blueberries in Dane County with
our calciferous soil and hard water;
however, Eric will speak about the
methods and materials to work around
this problem successfully. Cost for
Owners is $10 and $20 for all others.
Payment is required at registration;
please register by stopping in or calling Customer Service at 251-6776.
Free Lecture: Spring
Cleaning for the Liver
with Katy Wallace, ND
Wednesday, April 14th, 6:00pm–
7:00pm. Join Kelly Hora, M.Ac. of
Bluestem Acupuncture and Katy Wallace, ND of Human Nature to explore
how to align yourself with the energy of spring to experience optimal
health. In Chinese medicine, we find
that the energy in nature is expressed
in our bodies and that we are most
well when we resonate with that
energy. The liver is the organ most
related to springtime. This program
will focus on foods and techniques to
support and cleanse the liver and also
explore the emotional and spiritual
manifestations of spring such as clear
vision, growth and flexibility in life.
This class is free, however registration is requested by stopping in or
calling Customer Service at 2516776.
Individual Nutrition
Sessions
Friday, April 16th, 2:30pm–
6:00pm. An individual nutrition
consultation is your opportunity to
learn how the correct food choices
for your body can enhance your well
being. A one-on-one session with
Katy Wallace, ND of Human Nature,
LLC, includes consultation regarding your health goals and lifestyle,
health assessment survey, food choice
suggestions geared toward addressing
health goals and developing sustainable change (may include tour of most
appropriate Co-op foods/products).
Participants must complete and return
confidential health history forms prior
to the session, so email or a home
phone number is needed. A limited
number of sessions are offered each
month, however by indicating your
interest, you will be offered the next
available open session.
Fees are $15 for Co-op Owners in
order for them to make informed decisions about the foods they consume
and $45 for all others. Please register
for the next available opening by
emailing l.olson@willystreet.coop or
call 251-6776 to leave a message for
the Co-op Services department and
someone will be in contact with you
soon.
COMMUNITY SUPPORTED AGRICULTURE COMMUNITY SUPPORTED AGRICULTURE F
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COMMUNITY SUPPORTED AGRICULTURE CSA
Six Spices: Classic Indian
Street Cooking with Chef
Neeta Saluja
Wednesday, April 21st,
6:00pm–8:30pm. Bring the flavorful delights of street food from India
to your home! Chef Neeta Saluja,
author of Six Spices: A Simple Concept of Indian Cooking, presents another classic menu of inspired dishes,
native to her homeland. Neeta’s
informed and interactive style creates
a pleasant learning experience along
with generous tastings of the dishes,
including recipes for the following:
• Chaat Paapri: Crispy tortilla,
cooked garbanzo beans and potatoes mixed with rich and creamy
yogurt, sweet and tangy tamarind sauce sprinkled with roasted
spices.
• Corn Fritters: Creamy corn, mixed
with garbanzo bean flour, spices,
fresh cilantro, chilies and onions
fried in hot oil.
• Tamarind Chutney: Sweet, sour,
and tangy chutney prepared with
tamarind pulp, dates, sugar and an
assortment of spices.
• Masala Chai: Top off your snacks
with a hot cup of Masala Chai,
prepared with Indian spices, sugar,
milk and a combination of teas.
Cost for Owners is $15 and $25
for all others. Payment is required at
registration; please register by stopping in or calling Customer Service
at 251-6776.
IN THE GALLERY
Mother and Daughter
Artists, Lisa Stag-Tout
and Oceanna Tout
Opening reception: April 2nd,
5:00pm–7:00pm
Oceanna Tout’s artist statement: “I first began my exploration
of photography when I was much
younger; playing with disposable
cameras and taking multiple pictures
Drafty House? We can Help.
We can also take care of your Kitchen, Bath, Deck,
just about anything on your list.
of the same silhouetted trees against
a sunset or pictures of blurry flowers. Eventually I would start bringing the disposable cameras to school
and social gatherings; taking pictures of my friends with the desire
of capturing natural moments that
held the current sense of emotion
and atmosphere from that instance.
When I purchased my first film
camera, I suddenly had more tools
to really emphasize the emotions
that I was trying to portray in my
photography using light and shadows. Throughout the years (and a
few film and digital cameras later) I
have continued to focus on telling a
story through my photography using
the genuine mood of the subject and
situation using light and tone. To
further enhance my style, I prefer to
use natural lighting as well as more
of a candid approach to photographing the subject because I believe
that it is essential to bringing out the
personality of the subject and the
situation. For example, the photo
entitled “The Populist Revolt” really
showcases my use of given light and
capturing the organic character of
the individuals.”
Lisa Stag-Tout’s artist statement:
“Like most people I started taking
photographs because I wanted to
capture life’s defining moments and
random happiness. Slowly over the
years inspiration grew more from
nature than people. Currently I want
to capture images that will lead me
back to the initial inspiration of the
image or provide me with a continued sense of peacefulness.
“I embody a wide range of opposites and this is illustrated here
as a love for dense, saturated color
or stark black and white. Always
though, I strive for balance, sometimes to the point of sacrificing
content. I also enjoy experimenting
with solarisation effects and negative exposures, which has provided
some ‘happy accidents.’”
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7
FINANCE NEWS
Owner Bonds: $600,000 in
60 Days
by Lynn Olson, Director of Cooperative Services & David Waisman, Director of Finance
W
e are pleased to announce the launch of
the Owner Bond drive
with a goal of raising
$600,000 in 60 days to support our
opening of Willy Street Co-op–West
at 6825 University Avenue, Middleton. Issuing Bonds to support our
growth has a long history at Willy
Street Co-op dating back to opening
our first location in 1974. We last
held a Bond drive in 1999 as part of
our expansion to 1221 Williamson
Street. Through strong member support we successfully raised $443,000
during that campaign.
For those that have not participated in prior Bond drives, here is
the quick look at the process. Willy
Street Co-op Owners lend the Co-op
money. Willy Street Co-op issues
an IOU (a.k.a. Bond) to each lender
which pays a stated rate of interest
in addition to the return the original
loan amount at maturity.
Why purchase a Bond?
Like each Owner’s Fair Share
equity payment, purchasing a Bond
is a way for Owners to economically participate (a core cooperative
principle) by contributing to the Cooperative’s capital. It is important to
the Co-op to have as many Owners
as possible purchase a bond, whether
it is for $200 or $12,000. Each Bond
is a signal of support and a direct
way to help the expansion succeed.
Everyone will have their own reason
for wanting to provide financial support. Some people will look forward
Bond A
For each $200 that you lend the
Co-op, we will pay you $225 at the
end of 3 years.
Bond B
end of 5 years.
Bond C
end of 7 years.
Details:
• Type: Zero Coupon
• Maturity: 3 Years
• Interest rate: 4.004%
• Interest compounded: Annually
• Minimum purchase amount: $200
Details:
Details:
*** Optional Feature •••
Bondholders purchasing at least $2,000 worth of Bonds may choose to receive annual interest payments.
to a more convenient location in
Middleton. Others may just be proud
to have stood by the Co-op as it has
grown over the years.
How do we intend to use
the Bond money?
In conjunction with planning for
the Co-op’s expanded operations, we
have also been planning a fiscally
responsible approach intended to
protect the Co-op’s financial health
well into the future. Our approach
includes:
1. Contributing the money raised
from Owner Bonds towards the
cash portion of the new store’s
financing.
2. Maintaining sufficient cash reserves for operating support and
contingency.
3. Reducing our bank debt once our
cash flow from operations merit it.
By paying down more expensive
bank debt, we will keep interest
payments within our community
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8
and free up cash for other Owner
priorities.
What Owner Bonds are
available?
The Owner Bonds are setup
as Zero Coupon bonds, which is a
simplified bond structure that pays
all the interest at maturity. For example, if you purchase a $200 bond,
the Co-op will pay you back either
$225 after 3 years, $250 after 5
years or $285 after 7 years, depending on which term you choose.
It is critical to note that all
Owner Bonds are absolutely unsecured, non-transferable, and subordinated to other creditors. (See
chart above.)
Who is eligible to
purchase Owner Bonds?
To purchase a Bond you will be
asked to satisfy three basic requirements. By law, you must be a
resident of the State of Wisconsin at
the time of purchase and be a paidin-full Fair Share equity owner. If
you are not paid-in-full, you will
be asked to pay off the balance of
your Fair Share before a Bond can
be purchased. Finally, all Owners
wanting to purchase a Bond must
review the Owner Bond Information
Packet, which will be provided.
How can you get
additional information?
We understand that you will
desire substantially more information before making a decision.
Therefore, the following sources of
information are immediately available:
1. The Willy Street Co-op website
contains further details and can be
accessed by logging onto: http://
www.willystreet.coop/willy_
street_co_op_owner_bonds
2. To ask questions, request materials, or purchase a Bond, email
bonds@willystreet.coop or call
the Director of Cooperative Services Lynn Olson, at (608)2510884.
3. Updated Owner Bond information
will be available in the Owner
Resource Area, located just inside
the Eastside store, on our website
(http://www.willystreet.coop/),
and at various events leading up
to and following the grand opening.
Summary
We need as many Owners as possible to consider purchasing a Bond.
The reduced minimum purchase
amount from the last Bond drive was
put in place to provide greater accessibility to more Owners. The interest
rates we’re offering are based on our
value and importance of Owners in
this process. Great attention has been
placed on providing as much information about this program as possible and we hope you seriously consider this opportunity. Your support
can also be voiced in other ways like
paying off the balance of your equity
Fair Share, voting, writing customer
comments, and shopping. However
you choose to show your support,
the aggregate action will strengthen
the Willy Street Grocery Cooperative and reaffirm our uniqueness as a
community and a community-owned
business.
FRONT END NEWS
Our New Register System
by Polly Sackett Westmont, Cashier & Shift Supervisor
I
f you have shopped at the Coop anytime since mid-March,
you probably noticed something new in the Front End of
the store. On Monday, March 15th
we began using a new register system, or POS (Point of Sale). Our acquisition of a new POS came about
because the old system was not
scalable, was not compatible with
Triple Data Encryption Standards
(TDES) established by Visa, and
the old register equipment was outof-date and difficult to maintain.
Additionally, we received Owner
comments and requests for change
that we could not accommodate
due to the legacy system’s limitations. The new POS will ultimately
serve our needs as an expanding
business as well as addressing some
requests of our Owners. We were
able to take customer comments
and feedback into consideration as
we designed the new POS. As a cashier, I am pretty excited about the
updates and what they mean for the
faster and more user-friendly service we can provide. The next time
you shop, be on the lookout for the
following changes: the addition of
a customer monitor, radical receipt
changes and new debit/credit/EBT
machines.
Member numbers
The first change you will notice upon checking out is that the
cashiers will no longer wait until
the end of the transaction to take
your member number. The old
legacy system prompted cashiers
to obtain the member number at
the end of the transaction and it
wasn’t until this time that the sales
and discounts were displayed for
the customer. The new POS will
prompt cashiers to enter the member number at the beginning of the
transaction, opening the opportunity for earlier conversations about
membership and equity due and
allowing customers to immediately
see the deduction of sales and discounts as items are scanned. And
to better see transactions, the new
POS has two monitors: one for the
cashier and one for the customer.
Customer monitor
This customer monitor gives
shoppers the opportunity to easily view the same information the
cashier sees as each item is entered,
scanned or weighed. Both the tare
weight and scale weight of items
are displayed on the customer
screen. In addition, the description
of items on the screen is no longer
the cryptic shorthand that only
cashiers could decipher; rather the
full product name is displayed. This
easy-to-read itemization doesn’t
end at the monitor, but is carried
over to the receipts, which also
have item names in long form.
This brings us to the many receipt
changes.
Recipt changes
Owners expressed disappointment with our old receipt capabilities; most notably, how much waste
they generated because they printed
automatically. No longer! Now the
cashiers will print receipts only
by customer request. And those
who do want a receipt will see vast
improvements. In addition to the
longhand itemization, the receipt
contains valuable information such
as when the next equity payment is
due. Owners who pay with house
charge accounts will notice a few
changes including a name change
from “house charge” to “WSGC
Pre-Paid Charge Account.” The
account balance is now printed on
the bottom of these receipts, and
the account name is printed on the
top of the signature slip so signers are no longer asked to add this.
In all cases, the receipts now print
faster so there is no longer a waiting
period for receipts to print.
Credit, debit and EBT
Another swanky new piece of
equipment are the credit, debit, and
EBT machines. These little machines have several new features
including signature capture and
the ability to view the transaction
on the card terminal as items are
scanned. Further, they employ a
new security standard, enhancing
the safety of your personal account
information.
Owner sign-up
In addition to the new features
this system offers, we are changing
some of our procedures, such as
signing up new Owners only at the
Customer Service desk and not at
the registers. As much as we are all
pleased when new folks invest in
the Co-op, the time for new Owner
conversation and filling out new
Owner applications can be frustrating for other customers, especially
during the lunch and dinner rush.
Now, potential new Owners will
have the opportunity to hear more
about the benefits of Ownership
from our Customer Service staff and
can ask questions and complete their
application without feeling rushed.
The old machines
And before we get too excited
about our fancy new machines, we
need to make sure that our devoted
old legacy machines are responsibly laid to rest. Our solution for
removal comes from Cascade Asset
Management, a local business with a
green-build responsible for ensuring
that all equipment is either resold or
recycled. They will ensure that less
than 1% of the equipment will end
up in landfill.
Feedback
We are excited to have the new
POS system up and running and
we are curious to see how it helps
to quicken the pace and flow of the
Front End. As with any change, we
ask for your patience as we work
out some early kinks within the
Front End and continue to develop
the system to even better suit our
needs and yours. If you have questions or if you would like to give us
feedback on the new system, please
let us know by stopping at Customer
Service or completing a customer
comment card (available near the
Community Room or online at www.
willystreet.coop by clicking “contact
us”).
One Day Sale • While supplies last
Sustain Dane Rain Barrels
Earth Machine Compost Bins
Conserve water while nourishing
your plants with natural rainwater
Convert kitchen scraps into fertilizer
and keep them out of landfills
For information or to pre-order
www.RainForDane.org
For information
www.CityOfMadison.com or
608-267-2088
payments accepted on site: Cash,
Check, VISA, MC
payments accepted on site: Check,
VISA, MC, Discover
Saturday, May 1st, 9am-3pm
Alliant Energy Center, Madison
Olin Avenue Entrance
9
PRODUCE NEWS
Eating Green
by Andy Johnston, Produce Manager
H
ooray, it’s officially springtime! Everyone in the
Produce department has
been enjoying the warmer
weather and longer days, and we’re
all looking forward to seeing our local springtime favorites arrive at the
Co-op. Sweet, over-wintered spinach,
spicy watercress, earthy morels, and
tender asparagus will all be coming
into season locally, and making their
way to our tables.
This month, we’ll also be celebrating Earth Day, and, while many of the
food choices we make are aimed at
maintaining and improving our personal health, let’s look at how these
choices can have a positive impact on
the environment.
It’s somewhat ironic; 40 years
after the first Earth Day, dealing with
climate change is perhaps one of our
greatest current challenges. Additionally, there’s concern over dwindling
fresh water supplies. Our food choices
may not be an answer, but they can be
a component of the solution.
The organic factor
For over a decade, the Co-op’s
produce aisle has primarily featured
product sourced from certified organic
farms. Organic methods incorporate
systems that promote soil vitality to
provide nutrients without the application of chemical fertilizers. Farmers
also use strategies such as companion planting and beneficial insects to
reduce weed and pest pressure without
the application of chemical herbicides
or pesticides. These practices produce
soils that have a higher capacity to
retain moisture, contributing to water
conservation.
There are many reasons we
choose to support organic production. The most basic motivating
factor is perhaps the most obvious:
let’s not eat poison. When we look
beyond the personal health factor,
we open the door to debate. Can we
feed a nation with organic practices?
Is it affordable? Does large-scale
mono-crop production really support organic principals? These are all
great questions, and certainly command attention and discussion.
From an environmental perspective, there are two key factors that
differentiate the impacts of organic
versus conventional methods: reduced carbon emissions and impact
on water quality. Not only does the
application of chemical fertilizers,
herbicides and pesticides require
fossil fuels, but so does their production. And, unlike organic methods
that build soils to retain moisture,
conventional methods produce soils
that either promote topsoil erosion
or can’t retain water. The fertilizers
and herbicides are leaching into the
ground water and running into our
lakes and rivers.
In addition to seeking out organic items, you can also look for
items that carry labels indicating a
commitment to sustainability. Fair
Trade, Rainforest Alliance Certified,
Midwest Food Alliance, and National
Wildlife Federation are among many
organizations promoting products
grown with environmentally responsible practices. Products that carry
these labels are third-party certified.
They are inspected by independent
umanNature
h
nutrition and wellness
Spring cleaning for the body!
Give your liver some love
Katy Wallace, ND RYT
Terri Klas, ND RN CNHP
inspectors to ensure that farmers’ and
producers’ practices are in compliance
and support the organization’s principals.
Localize it
Purchasing locally grown goods
is another great way to support the
environment, and we know you like
your local produce. The Co-op defines
local as anything grown in Wisconsin, or within a 150-mile radius of the
Capitol. On average, produce travels
1,500 miles to reach the shelves of the
grocery store. Local produce is fresher
and more nutritious. It tastes better
and requires less fossil fuel to get to
the grocery store. Additionally, the
Co-op sources the majority of its local
produce from certified organic farms.
These farms are diversified, smallscale operations, which require less
fossil fuel to produce their products.
Farmers are using reusable boxes. All
of these practices provide us an opportunity to purchase products have had a
minimal, perhaps positive, impact on
the environment!
Today, you can find local produce
almost everywhere. Mainstream and
independent retailers and restaurants
are offering locally grown options.
Farmers’ markets and CSA shares
provide opportunities to purchase
local goods directly from farmers.
While the product may be billed as
local, it never hurts to ask questions
to ensure that you are getting sustainably produced goods and supporting
sustainable farms. If you’re a dedicated locavore, maybe you’d want
to know exactly just where that local
item originated.
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608-301-9961
2158 Atwood Ave, Ste 105
Madison, WI 53704
www.humannaturellc.com
10
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At the farmers’ market, ask the
farmer:
• Is their farm certified organic or
biodynamic? If not, ask if they use
sustainable practices. Is the farm
diversified? Do they have a crop
rotation plan?
• What type of fertilizers they use?
• How do they control pests and
weeds?
• Can you visit their farm?
If you’re dining out or in a grocery store advertising locally grown
items, ask the clerk or chef:
• Do they know the farmer?
• Have they been to the farm?
• What sustainable practices does the
farm incorporate?
If they’re honest and forthcoming
with information, they’re probably
not trying to hide anything. If they
don’t know the answers, maybe just
asking these questions has made them
aware that, as a customer, this is what
you value.
Impacting the
environment
There are many different ways our
purchases impact the environment:
packaging, how product is transported, how it was produced, where it
was produced. Your efforts continue
after you’ve made your purchase: are
you composting your waste? Are you
recycling your packaging? Everything we do has an impact. Individual
efforts might seem insignificant, but
remember, there are almost 20,000
of you out there who have committed
to participating to the direction and
success of the Co-op. Together we’re
making a difference.
KITCHEN & DELI NEWS
100% Local: A New Chapter
from the Deli
by Josh Perkins, Kitchen Manager
T
he locavore movement in
these United States is in full
swing and this trend in eating has, on the macro level,
reflected a priority of preference long
present in Willy Street Co-op’s loyal
customer base: local before all else.
Revealing important complexities
and relationships that go beyond the
“organic” label, this way of choosing
and preparing foods highlights the
increasing desire of consumers to be
tied to a particular place and season.
Shopping and eating this way has
always posed a challenge to even resourceful imaginations, and the short,
explosive Wisconsin growing season
doesn’t make things any easier.
At Willy Street Co-op, we are
constantly striving to blow away the
smoke surrounding the marketing of
natural and organic foods to reveal
something our customer can trust
in. This was the motive behind our
commitment to 100% organic fresh
produce—all the time, not “whenever
possible”—and 100% Wisconsin-produced dairy items. In these decisions,
we hoped to set the bar for clarity
and transparency to our membership.
Many businesses now are realizing
the advantages in tying some of the
new food buzzwords to their products
and these marketing strategies can
leave the unwary consumer no better
informed about the provenance or
content of their food than in the days
before “local,” “natural” and “organic” played no part on commonly seen
menus. Our goal is to make absolutely clear how we make our purchasing
decisions and what you can expect to
find in your Deli.
CHEESE CORNER
by Stuart Mammel, Cheese
Coordinator
Dreamfarm
Spring is in the air. We recently
spoke with Diana Murphy at Dreamfarm, who confirms that her goats
are kidding. But seriously, what that
means is very soon we will be happily
selling Dreamfarm fresh goat chevre
from our cheese case again. Many of
our customers have developed quite
Without exception
As spring approaches, we are
gearing up to debut items in our Deli
case that are composed of ingredients—without exception—that fit the
Willy Street Co-op definition of local
food (“Foods and goods produced
in the state of Wisconsin or within a
150-mile radius of the Capitol.”). We
will be making these items plainly
apparent with prominent signage.
Our hope is that as each year passes,
we will be featuring more and more
of these items until they comprise up
to 50 percent of our Deli case offerings. It will be apparent to Wisconsin
farmers and gardeners that there is
an exalted window of 8-10 weeks
in which this is almost no challenge
at all, given the stunning variety of
produce available at the height of the
season. But it’s not quite so simple,
is it? Taking, for example, olive oil
out of the mix has a domino effect
on our usual product catalog similar
to removing flour from a bakery. As
we’ve been researching the possibilities, it has been these less visible
building blocks of prepared foods that
have emerged as the biggest challenges rather than produce or grains.
Keeping these items cost-effective
year round will be a new set of challenges for us, but we’re on board for
it.
Badgerland Produce
Auction
One of the avenues we intend to
travel on the way to reaching this goal
is the use of the Badgerland Produce
Auction, headquartered in Montello.
I was introduced to the BPA at the
2009 meeting of the Institutional
Food Market Coalition in Madison. In
addition to inspiring testimony from
several large foodservice purveyors
who had started to source locally
in the South Central Wisconsin and
Northern Illinois region, there were
presentations by Mary Jean Reading,
the BPA manager, and Lois Federman
of “Something Special from Wisconsin” foods. Those who had started to
access the produce available through
the auction said they had seen their
ability to employ local foods increase
while simultaneously seeing cost reductions—a win-win for all involved.
The week after I attended the meeting, Deli Manager Megan Blodgett
and I started a series of conversations
about how Willy Street Co-op could
become involved with this program in
2010. We’re eagerly awaiting the first
auctions in May.
Expect to see these items take
shape slowly in our case, just as the
growing cycle takes time to awaken.
By mid-summer, we will really be
rolling with it and should see good
variety and quality through September. The real test of the program will,
of course, be the winter months when
the ingenuity of our Kitchen will be
our main defense against the monotony of over-wintered produce. As
always, we look forward to your feedback on the 100% local program—
we’re counting on it, in fact, to make
it a success into 2011 and beyond.
Please write or email and let us know
how we’re doing once you’ve tasted
these new items, and what changes or
improvements will keep you coming
back for more local food.
the addiction to this light, tart, wonderfully fresh local goat cheese. We carry
four different varieties: peppercorn,
herbes de Provence, Italian, and plain.
If you haven’t tried some, you’re in for
a treat.
other delightfully intense, hand-crafted goat cheese from his stocks. He
calls it Billy’s Midget; a wonderfully
full, nutty flavored bandage wrapped
cheddar. Try a piece soon.
Capri Cheesery
We were pleasantly surprised by
your response to the Hollands Family
Farms Marieke Goudas. Evidently so
were the Pentermans. Their cheeses
got so much favorable attention
from the media that the backstocks
were quickly depleted. If you’ve
noticed that your favorite Marieke
Felix Thalhammer from Capri
Cheesery in Blue Rivers, Wisconsin,
was sad to tell us that his St. Felix aged
goat cheese is going to be temporarily out of stock until the most recently
created batch can age properly. In the
meantime, he has provided us with an-
Hollands Family Farms
Wisconsin Union
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• Short, fun, informative live courses
• One-on-One instruction
• Mini Courses “To Go”
UW Students & Guests
TAKE 25% Off!
www.wisc.edu/minicourses
Wisconsin Union programs are open to Union members;
UW-Madison students, faculty, staff and their guests.
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Gouda hasn’t been on the shelf in
awhile, this might help explain the
cause. We’ve been assured that
more delicious Goudas are on the
way, however, so don’t lose heart.
And, of course, if you haven’t tried
them, make certain that you do so
soon. These are some of the best
Wisconsin-made cheeses that we
have tasted, with unbelievably full,
complex flavors and textures. If
you’ve only tried one flavor, make
sure you sample a different one next
time you’re in the store. You won’t
regret it.
11
WELLNESS NEWS
Product Updates
by Lisa Stag-Tout, Wellness Manager
C
hanges are everywhere.
Here’s what’s up with new
products and product lines
in the Health and Wellness
department.
Fungi Perfecti
Fungi Perfecti is the company
founded by mycologist Paul Stamets.
His name should be familiar to those
of you who have been taking New
Chapter’s mushroom blend called
Host Defense, or perhaps you have
read his popular book Mycelium
Running: How Mushrooms Can
Help Save the World. Last year, Paul
Stamets left New Chapter and is now
marketing all of these mushroom
formulations through his company
Fungi Perfecti, which has been in
business since 1980. The whole
supplement line is called Host Defense. Here are brief descriptions of
the products we carry from the Fungi
Perfecti website:
Single mushroom capsules
• Turkey Tail: well documented
in medical research, supports the
immune system and has unique
polysaccharides
• Chaga: has anti-inflammatory and
anti-oxidant properties
• Lion’s Mane: my personal favorite
has been the subject of recent studies on nerve regeneration, supports
the brain and nervous system
• Reishi: this well-known tonic has
been called the “mushroom of immortality” for millennia
• Maitake: supports normal cell
growth and is rich in beta-D glucans
• Cordyceps: increases oxygen uptake and enhances physical (including sexual) performance
• Agarikon: exceedingly rare, this
one is known as the “elixir of long
life”
Mushroom blends
• CordyChi: Cordyceps and Reishi
combined to support energy and
oxygen uptake
• Stamets 7: Paul’s tonic blend of
seven species (Royal Sun Blazei,
Cordyceps, Reishi, Maitake, Lion’s
Mane, Chaga and Mesima) to support general immunity
• MyCommunity: Paul’s most
comprehensive immunity formula
contains 17 species of mushrooms
and was once called Host Defense.
Super Nutrition
The Super Nutrition line of multivitamins is vegetarian and hypoallergenic (no yeast, wheat, gluten,
pollen, diary, corn, soy, or hidden additives). At this time we are carrying
only the one-per-day multivitamins
but their full potency multivitamin
blends are available through special
order, and if there is enough interest
in these, we will certainly add them
to our shelves. They are on sale this
month so it’s a good time to check
them out.
Carlson’s
We have plans to bring in Carlson’s products this spring. Most of
you are familiar with their popular
cod liver oil but I am most excited
to offer their Vitamin D drops for
babies. So many new mothers come
in looking for this supplement for
their infants. Because the information on Vitamin D is so new, we are
unsure of what dosage pediatricians
might be prescribing for them. Please
visit the Vitamin D Council website
at www.vitamindcouncil.org to keep
informed and up to date on this important nutrient.
Act by Nature
Act by Nature (all-natural hair
colorants) is one of the best natural
alternatives for chemically sensitive
people, people with allergies, and
cancer patients. We’ve been told we
are the first store in Madison to carry
this line.
Children’s body care
Our children’s body care section
has been refreshed. I hope you’ll
enjoy these new choices:
There are no harsh chemicals, parabens or mineral oil in these products
and they are also a “cruelty-free”
company.
Logona
Logona baby products have
been formulated to protect and care
for baby’s delicate skin for over 25
years using carefully selected ingredients. We have all of their products
for babies and the bubble bath and
shampoo/shower gel for kids. We
will be adding more Logona products
in other body care categories since
every Logona product complies with
the stringent BDIH (a federation
of German manufacturers that has
created the “Certified Natural Cosmetics” Seal) ingredient criteria as a
certified natural product, and carries
the BDIH Seal of Approval.
OCA Boycott
Nature’s Baby Organics
This family based company is
committed to providing organic body
care products. The Ah-Choo Chest
Rub, Baby Oil and Soothing Stick
are “USDA certified organic” and the
Conditioner/Detangler, Moisturizer,
Diaper Cream, and Calming Spray
contain at least 70% organic ingredients.
We had discontinued three
Aubrey products several years ago
because the feedback that I heard
was they were too expensive. We’ve
brought the trio back: Baby Bath
Soap, Shampoo and Lotion and will
offer them at a lower price than the
suggested retail price. Aubrey has
been a trusted company since 1967.
You might be unaware of the
boycott that has been called by the
Organic Consumers’ Association
last fall. The complaint is that there
are products made by well-known
leaders in the natural products
industry that are using the word
“organic” when there is very little
in the product or product line that is
actually organic. We’ve copied some
of the information from the OCA’s
website including the list of brands/
products that are of concern. Yes, we
have many of these products on our
shelves and some of them are popular. For more information please stop
by the Wellness desk and take a look
at the binder that we’ve put together
to help educate our members.
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12
Happy Earth Week
10% Off Select
Local Products!
In celebration of Earth Week
(April 19th–25th), we are offering 10% off any product with a
purple Local tag in our Grocery
(excluding meat), Wellness and
Gardening departments.
We define “local” as being within
150 miles of the Capitol building (in
Madison), or any part of Wisconsin.
Schedule of Earth Week Events
Monday, April 19th
10am–1pm, Meet Your Local Producer: Just Coffee coffee tasting
3:30pm–5:30pm, Learn More About: Community Groundworks/ Madison Fruits and Nuts (with online voting to make Madison an urban
orchards grant recipient)
Tuesday, April 20th
10am–1pm, Meet Your Local Producer: Johnson Brothers Coffee coffee
tasting
3pm–6pm, Learn More About: Middleton Sustainability Committee
(with information on Middleton’s first permanent community garden
and Clean & Green on 4/24)
Wednesday, April 21st
10am–1pm, Meet Your Local Producer: K-Bar product tasting
2pm–5pm, Meet Your Local Producer: Pasqual’s product tasting
3pm–6pm, Learn More About: Sustain Dane (with rain barrel demos)
Thursday, April 22nd
10am–1pm, Meet Your Local Producer: Dreamfarm product tasting
11am–2pm, Meet Your Local Producer: Wildflour Bakery product tasting
4pm–6pm, Meet Your Local Producer: NessAlla Kombucha product tasting
4pm–7pm, Meet Your Local Producer: Troy Community Farm product
tasting
3pm–6pm, Learn More About: Prairie Fire Biofuels Co-op
Friday, April 23rd
10am–1pm, Meet Your Local Producer: Sassy Cow Creamery product
tasting
2pm–5pm, Meet Your Local Producer: Sugar River Dairy product tasting
2pm–5pm, Meet Your Local Producer: Edelweiss Cheese product tasting
3pm–6pm, Learn More About: Madison Area Community Supported
Agriculture Coalition (MACSAC, with information on CSAs)
Saturday, April 24th
10am–1pm, Meet Your Local Producer: Angelica’s Garden product tasting
2pm–5pm, Meet Your Local Producer: Hollands Cheese product tasting
4pm–6pm, Meet Your Local Producer: Driftless Organics product tasting
How are locally produced products
good for the Earth?
Sunday, April 25th
10am–1pm, Meet Your Local Producer: Nature’s Bakery product tasting
3pm–6pm, Meet Your Local Producer: Madison Sourdough Bakery product tasting
They use much less packaging than products that have to
hold up to being shipped cross-country or internationally,
and require much less energy to reach the grocery store.
Most local products are also made by small-scale producers
who place far less strain on the land than do factory farms.
Monday, April 26th
2pm–5pm, Meet Your Local Producer: Tera’s Whey product tasting
3pm–6pm, Learn More About: Madison School & Community Recreation (MSCR, with information and sign-ups for summer sports
leagues for children and adults)
17
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18
OUR IMPACT
ON THE COMMUNITY,
Part II
by Lynn Olson, Director of Cooperative Services
Editor’s Note: The following article
is the second half of an article from
last month. In this part, Lynn outlines ways in which we participate
in our community outside the Co-op
walls. For Part I, please see www.
willystreet.coop/article/5690.
Seed money: Community
Reinvestment Fund (CRF)
Since 1993, over $124,000 in
abandoned Owner equity has been
repurposed to support grassroots
change in our community. Under cooperative law, an Owner’s unclaimed
equity can be retired and used to
support non-profit organizations’
educational programming. When
our Cooperative began utilizing this
unique privilege, it also represented
a major achievement in the Co-op’s
financial stability, which by the early
1990s had escaped or recovered from
many of the financial traps and challenges start-up food co-ops can face.
Benefiting most from this fund
have been the many community organizations on Madison’s eastside as
well as a growing number of projects
throughout the city. In 1994, Red
Caboose Day Care Center received
a CRF grant to refurbish playground
equipment on their playground. The
Goodman (formerly Atwood) Community Center received funding to
continue an exercise and nutrition
program for older adults in 1997.
In recent history, the fund has made
possible two irrigation systems for
community gardens in the Madison
area where children are learning
about urban gardening. A grant was
made to assist in purchasing Troy
Community Farm’s teaching greenhouse project last year and another
grant made it possible to host cooking classes for those living with low
vision through the Wisconsin Council
for the Blind and Visually Impaired,
and the list goes on. Today, we’re
looking forward to another round
of great ideas and ways to help our
community as the CRF
gears up for the 2010
awards to be announced
in April.
CHIP
Unlike the CRF, which is a onceper-year function, the CHIP program
at the registers is also a 100 percent
Ownerdriven fund working to improve
the lives of our neighbors. It has been
our privilege to participate with Community Shares of Wisconsin to assist
in raising funds for 65 local non-profit
organizations throughout the year.
As a matter of course, cashiers ask
each person as they’re checking out if
they’d like to “CHIP.” If the shopper
says yes, one percent of the total sale
is added to the amount due and the
one percent is electronically transferred to an account held by Community Shares of Wisconsin. Through
this effort our Owners and other
shoppers collectively contributed over
$100,000 in 2009. Well done!
Major sponsorships
Sponsoring events in our community (particularly through the contribution of food) is fun and easy with so
many festivals, fairs, benefits and concerts on Madison’s east side and the
larger metropolitan area. We know the
hard work organizers put into producing these fundraising events that bring
people together because of common
beliefs and interests or just to dance to
great music. Our hope is to boost their
efforts. Providing healthy, local and/or
organic food at an event comes naturally, but we also realize this could be
someone’s first introduction to what
we stand for without having to come
to the store.
Marquette Neighborhood
Association season
We kick off each summer by
sponsoring The Waterfront Festival
which starts the season with a rich mix
of international and local musicians
during a weekend of live music, food
and fundraising along beautiful Lake
Monona. July’s La Fete de Marquette,
our neighborhood’s newest festival
and themed after Bastille Day, extends
our chance to celebrate independence
in an alternative way. French-themed
live music tops the bill. Before the
kids go back to school, the Willy
Street neighborhood flies into action
at the Orton Park Festival, another
three-day festival drawing an eclectic
menagerie of local and international
music talent to the stage.
Madison’ oldest street fair, the
iconic Willy Street Fair, brings
thousands onto the pavement and
parking lots each September to experience this phenomenon. In addition
to providing major support for this
and other Marquette Neighborhood
Association fundraisers, Willy Street
Co-op has traditionally offered our
own selection of delicious prepared
foods as a vendor at the fair. The
Co-op is not responsible for organizing this fair (a common misconception), but fortunately the outstanding
coordination skills of Bob Queen and
Gary Kallas have given us so much
to be thankful for during this summer ritual. In providing this level of
support for these and other community celebrations, organizers have
returned the pleasure by producing
solidly entertaining and expertly
presented events.
Food for Thought
Festival
Another autumn ritual has been
established at the Food for Thought
Festival, coordinated by REAP
Food Group. This Madison festival,
which happens each September, was
designed to celebrate and promote
local foods and Willy Street Co-op
has enjoyed a role in sponsoring this
festival since its inception.
The Wil-Mar Neighborhood Center’s Pie Sale during Thanksgiving
week gives life to a labor of love for
an all-volunteer cast of residents who
gather to prepare and deliver these
delicious pies. With funding from
Willy Street Co-op to purchase fresh
ingredients and supplies from local
vendors and family farms, thousands
of sour cream apple and Louisiana
sweet potato pecan pies are then sold
through the Center or at the Willy
Street Co-op, which helps to sustain
the indispensable neighborhood resources that Wil-Mar provides every
day.
Eastside Farmers’
Market
The Willy Street Co-op-sponsored Tuesday Eastside Farmers’
Market was a dream made into reality through the creativity and diligence of Amy Miller (Co-op owner),
Rink DaVee (owner of Shooting Star
Farm), and Laurie McKean (the Coop’s former Member Services Manager) who all saw the potential for a
new farmers’ market on the eastside
and proposed their idea to the Willy
Street Co-op Board of Directors to
provide financial support. There was
little hesitation by the Board, so a
five-year commitment was made to
underwrite the market. Originally
finding few options to locate the market, organizers eventually secured an
abandoned field on Ingersoll Street
which, after days of volunteer work
and a costly remediation treatment
to address toxins in the brown field,
was eventually approved for use by
the Department of Natural Resources. We have continued to manage the
market and now that it is entering
its ninth year, we are handing over
management to the Wil-Mar Neighborhood Center. Their well-shaded
parking area will bring a sigh of relief to farmers who have suffered the
withering effects of direct sunlight on
their fresh vegetables each week at
the old location. Now shade, plenty
of parking, a children’s play area
and free access to indoor bathrooms
will surely enhance the experience
for those who rely on the Tuesday
afternoon market. Willy Street Co-op
will continue to commit financial
and administrative support for the
market in their new location. So, look
for the opening of the 2010 Eastside
Farmers’ Market season on Tuesday, May 11th in the parking lot of
the Wil-Mar Neighborhood Center,
at the corner of Jenifer and Brearly
Streets from 4:00pm to 7:00pm.
Not-so-major
donations
fuels our readiness to assist other
cooperatives or would-be cooperative
efforts. The most recent large-scale
effort to support another co-op was
focused in nearby Stoughton at the
Yahara River Grocery Co-op, which
had some early organizational issues
and requested our help. To address
their immediate needs and offer administrative oversight, Assistant Store
Manager of Operations, Wynston
Estis’s time and talent was “loaned”
to their Co-op for several months.
During that time, she developed systems to support profitable operations
for the start-up grocery co-op.
Our experiences in Stoughton
have given us valuable new insight on
best practices for start-up grocery coops, which is useful when addressing
the several requests we receive each
year from people around the country
and the world seeking advice or information about how to start a co-op
in their community. It’s a pleasure to
hear from so many enthusiastic new
cooperators and we readily provide
connections to the many valuable
resources available, starting with the
University of Wisconsin Center for
Co-ops (uwcc.edu) and their helpful
resources for starting a co-op of any
kind.
Locally grown
When it comes to choosing which
products to sell in our store, locally
grown is the most important goal we
can achieve. At our Co-op, “local” is
defined as grown or prepared within a
150-mile radius of the Capitol building or grown/made in Wisconsin.
During the peak of growing season,
we can report that nearly 90 percent
of the our produce is locally grown.
Over the last several years we’ve seen
a significant increase in the number
of packaged and other types of local
products and in all we can report
nearly 144 local vendors and over
1,500 individual products among our
selection.
“...The price of cooperation
Another category of givis eternal education.”
ing is our active and ongoing donations budget. Unlike
-Frank Groves, “What is Cooperation? The
major sponsorships, which are
Philosophy of Cooperation and Its Relationplanned a year in advance, the
ship to Cooperative Structure and Operadonations budget is used to
tion,” UWCC Occasional Paper No. 6, October
1985
assist local schools and organizations in fundraising by
The Co-op’s mission outlines
providing either food or gift cards
our
directive to continually provide
to be used as prizes at their events.
education around foods and the
Over $4,000 in donations are made
cooperative model for our Owners
each year to a long list of groups that
and the larger community. Especially
are equally invested in caring for our
for those who may not have access to
community and share many of our
the goods and services we offer, we
goals as an organization.
reach out to communities throughout
the Dane County area by presenting
Cooperative connections
lectures and discussions at meetings,
The Willy Street Co-op mission
conventions, health fairs and classrooms.
Education in our store happens in
many ways, not the least of which is
our active Community Room classroom curriculum. Talented chefs share
their expertise by creating fabulous
foods, and imparting cooking techniques or money-saving food preserving tips. Most classes are moderately
priced or free. Wellness events are
also held each month for Owners to
provide information about health and/
or nutrition, including many free lectures and low-cost nutrition consultations with a Naturopathic Doctor.
And then there’s the food
At the very center of why we’re
all here is the food. Our buyers and
managers strive to offer as many local
products as possible in the store. We
believe these locally grown foods are
nutritionally more vibrant and are
responsible for lower carbon footprints than national or international
selections.
A familiar cooperative metaphor
centers around the three-legged stool,
where one leg represents our Owners, one leg would be our staff and the
third is our growers and producers.
Working together, we all provide a
2.375x6.375
step up and sometimes a place to rest.
Willy Street Coop Newsletter Ad
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19
interest in the subject.
We set up classes and
they sold out, leading
us to making more
and more kombucha. Word began to
get out that we had
good stuff and people
started asking us if they
could get some from
us. We thought, let’s set
up a stand at the Eastside
Farmers’ Market. How hard
could that be? Well…much
harder than you would think. To
be in the market we had to create a
business, get a license, and the hardest
part, secure a certified kitchen and approval of our brewing method, which
no one was familiar with. We had to
get approval for our method from the
head of the Food Safety Department at
the University of Wisconsin before the
Wisconsin Department of Agriculture
would certify us. Madison also has a
shortage of certified kitchens and we
are very grateful to the Hunter brothers and Underground Catering for
helping us out with our first kitchen
space.
ct
or
of
Co
o
pe r
ativ
e
Servic
es
PR
OD
U
FILE
O
PR
R
CE
K
ombucha
(kom-BOOcha), a fermented tea
beverage, has fast become
a favorite for thousands of shoppers
at our Co-op, and NessAlla has been
serving up their fresh local kombucha here since 2008, shortly after the
company began.
Vanessa Tortolano (a former
Willy Street Co-op employee) and
Alla Shapiro shared a passion for
herbs, healing and empowering others
through natural healing before setting
about to form their company, NessAlla, LLC. Now, two years later, they
are brewing kombucha in space rented
at the Weary Traveler on Williamson
Street and share equally in day-to-day
operations.
For those who are unfamiliar with
kombucha, this information from the
NessAlla website (nessalla.com) may
be helpful in explaining its properties
and benefits:
“Kombucha is an effervescent,
tangy health drink. Kombucha contains probiotics, B-Vitamins, CVitamins, antioxidants, amino acids
and live enzymes, just to name a few.
Kombucha is made using a strong solution of tea, sugar and water which is
fermented using a Symbiotic Culture
of Bacteria and Yeast. We call her
SCOBY. This is the mother culture,
which feeds on the sugar, tannins,
and caffeine. It then converts the tea
into kombucha, which hosts a slew of
health benefits to aid your body.
“The probiotics help the flora of
your intestines, the live enzymes aid
20
ire
D
,
on
s
l
O
nn
y
L
in
by
digestion, amino
acids aid in detoxifying
your body and oxygenating your
blood.* Many people claim kombucha is a valued addition to their daily
health regimen. Everyone’s body is
different and so you should drink
kombucha in moderation and see how
your own body reacts. Each person
experiences different reactions and
you should consult your health practitioner to see if it may interfere with
medications.”
[*These statements have not been
evaluated by the Food and Drug
Administration. This product is not
intended to diagnose, treat, cure, or
prevent any disease.]
We recently caught up with these
two busy moms and they shared some
of their history, challenges and plans
for their small business with big potential.
The beginning
LO: What was the impetus for
the two of you to found this company together?
VT: As a cashier, I began seeing
kombucha going through the lines at
the Co-op and took an interest. I asked
Alla about it and she told me she had
been brewing it for seven years and
we started brewing and experimenting. At this time we were teaching
herbal classes [at the Co-op] and
thought that it would be pretty easy
and fun to teach a kombucha brewing class, as there seemed to be a big
Company structure
LO: What is the structure of
NessAlla? Are there other owners?
AS: Just us, although we have a
cast of supporters who we could not
function without. These include Scott
Shapiro, Christopher Berge, Brian
Smith, Addie Greenwood, our families
and of course our locally supportive
community of Madison. Without our
community we would not have made
it this far so fast.
Kombucha education
LO: Where/how did each of you
learn about the importance of kombucha or how to brew it?
VT: Alla was raised in Russia with
it unknowingly until she began brewing herself in her 20s. She was again
turned on to [kombucha] by her herb
teacher in California. I took an interest
after drinking a first bottle from the
Co-op and began researching and experimenting as soon as I got my hands
on a SCOBY [the kombucha culture].
Division of labor
LO: Who does which tasks?
VT: We both do whatever it takes
to get it done. It is completely 50/50
and we are both busy moms. We support each other constantly.
The brewing
LO: Please describe some of
what is involved in the production
of kombucha.
AS: We brew in small batches
using a continuous-brew cycle. We
range anywhere from 50 to 100 gallons per week currently. We project
that will double or triple by the end
of the year.
Upsizing
LO: From your initial brewing
for personal use, what were some
of the idiosyncrasies or changes to
production that were needed to account for the larger volume?
AS: Mostly it was the amounts
of ingredients. The recipe stays the
same and you develop a taste for
what it should taste like. Large-scale
production has led us to discover
ways to balance brews gone awry,
and correct imbalances. We also
needed to learn how to streamline
production time according to health
codes. The whole business is one giant learning curve.
Product selection
LO: What and how many products are you producing?
AS: We have returnable half-gallon growlers. In March we released
our line of 16 oz. bottles. The growler flavors are blueberry, lemongrass
ginger, and our seasonal, which will
change four times a year. Currently
our seasonal flavor is a springy blend
of dandelion, lemon balm, red clover,
hibiscus. In the 16 oz.-size we have
all of the three above as well as passionfruit and traditional oolong.
Flavors
LO: Describe a bit about the
differences from one flavor of
kombucha to another.
VT: We use all Rishi Tea in our
brewing and that is where the flavors
come from. We don’t add any juice.
In the seasonal blend we try to use
local wild-crafted herbs. All of our
blends, except for the lemongrass
ginger, are made with the oolong tea,
which is a fermented blend of green
and black tea. It has a very fullbodied flavor all on its own and then
we blend in rooibos teas to create the
other flavors which are complex and
fruity. The lemongrass is a black tea
blend. Kombucha needs black tea as
its highest nutrition and keeps the
brew healthy and balanced.
Business philosphy
LO: Please talk a little bit
about your business philosophy.
AS: First and foremost, we strive
to encourage health in our community. NessAlla has grown on local
support and so we strive to source
all of our materials locally. We love
to work with local businesses. They
tend to be the most pleasant and
excited about what we are doing. Our
tea is from Rishi Tea in Milwaukee.
Our water is from our own reverseosmosis system from Culligan, our
sugar is bought at Willy Street Co-op
and is from Frontier Cooperative,
and our bottles are from Milwaukee
as well. Often, we also strive to be as
green as we can by composting our
tea, recycling the bags the tea comes
in, reusing our bottles, and reusing
our boxes till they can’t hold anything anymore.
Organic certification
LO: Are you certified organic,
or seeking certification, or are there
particular issues that would make it
difficult to become certified organic?
VT: We are not certified and it is
not on the agenda in the near future.
It is very costly and extensive, as you
know. However, all of our ingredients
are Fair Trade and Certified Organic.
Go Organic!!!
Work load
LO: How many hours a week or
day does NessAlla currently demand of your time?
VT: We work every day. Some
days are more work-filled than others.
We work around our families to make
sure we maximize our time with them.
There needs to be a delicate balance of
family, personal, business and pleasure.
Just try a sip
LO: How would you try to convince a person with picky taste to
try kombucha?
VT: We let the kombucha do the
talking…we don’t like to be pushers.
We have had non-lovers turn borderline fanatics so we just sit back and
let the magic happen. You ever see a
kombucha-dance before?
Entering the mainstream
LO: Kombucha is a very traditional beverage in some cultures.
Why do you think it took so long
to become more mainstream in the
natural foods industry? Was there a
particular event that sparked more
awareness?
AS: Our culture loves sugar.
Kombucha is not very sweet. In fact,
it’s a more savory/sweet taste and our
palates have needed some training
or conversion over time. People are,
now more than ever, beginning to take
more control of their health. With the
rising costs of health care, and the
need to just know your own body and
take care of it, more and more people
are looking for preventative measures
to ensure their health. [Other kombucha bottlers] really paved the way for
kombucha brewers like us. They have
been around a long while. The West
Coast has been in the forefront of
health and vitality and that is where it
began in a big way. In our community,
it began with addition of [other bottlers] to the shelf.
VT & AS: We are proud to live in
a place where local businesses thrive
even in a time of economic downfall.
It is what will keep our communities
going. We would like to thank the
Willy Street Co-op for believing in
us and being our springboard into the
business. You were one of our very
first customers. And a big shout out to
Joe Weinberg for being our very first,
very loyal customer.
Also, we will be at the East Side
Farmers’ Market at the Wil-Mar
Neighborhood Center this season
selling flavors that you cannot get
anywhere else in the growler and 16
oz. sizes.
Get some at the Co-op
NessAlla’s kombucha is available by the glass from the Juice Bar
or bottled in the cold case with the
orange juice and eggs across from the
Juice Bar.
21
RECIPES AND DRINK RECOMMENDATIONS
DRINK RECOMMENDATIONS FROM STAR LIQUOR, 1209 WILLIAMSON STREET, 255-8041
Take 10% off recommended beverages… Just show your member card at Star Liquor!
Spaghetti with Ramps
Asparagus & Morel Tart
(Adapted from original recipe by
the Willy Street Co-op)
Dough:
1/2 c. whole-wheat flour
1/2 c. white flour
1/4 tsp. ground coriander
4 Tbs. unsalted butter
1 egg white
Filling:
4 oz. chopped morels PLUS 7
whole morels (about 1 c. total)
1 tsp. fresh lemon juice
1 Tbs. unsalted butter, divided
1 lb. asparagus, trimmed and peeled
8 oz. mild Swiss cheese
1 egg yolk
1 Tbs. cornmeal
1 tsp. dry mustard
1 tsp. Dijon mustard
1/2 tsp. salt
3 cloves chopped garlic
Directions: Preheat oven to
400ºF. Make the dough, press into
pie tin and bake for 15 minutes. In
a saucepan, mix the lemon juice,
Dijon mustard and 1/2 of the butter, and sauté the chopped morels.
Cook over medium low heat for 15
minutes, stirring constantly. Stem
the whole morels and prepared
asparagus. Boil the reserved
asparagus trimmings in water at
the same time. In a blender, puree
the boiled asparagus trimmings
until smooth, then sieve. Blend in
the yolk, corn meal, dry mustard,
salt and pepper. Stir in the sautéed
morels. Pour the whole mix into
the crust and bake for 15 minutes.
Remove the tart from the oven
and arrange the whole morels
on top. Cover with foil and bake
another 20 minutes, or until set.
Makes 1 10-inch tart.
Star Recommends: O:TU
Sauvignon Blanc—O:TU is a
classic New Zealand Sauvignon
Blanc which makes it a perfect
compliment to asparagus and
morels. The nose is full of flowers, limes, and cut grass while
the palate reveals grapefruit
and limes. With a great mineral finish this wine is a wonderful example of what is right in
Marlborough, New Zealand.
Quick Focaccia
(Adapted from Gourmet Magazine, June 1996)
3/4 c. warm water (105-115ºF)
a 1/4 oz. package (2 1/2 tsp) fastacting yeast
1/2 tsp. sugar
2 c. all-purpose flour
1 tsp. salt
1 Tbs. freshly grated Parmesan
2 tsp. chopped fresh rosemary
leaves
coarse salt to taste
Directions: Lightly grease
13X9X2 inch baking sheet. Stir together water, yeast and sugar. Let
stand until foamy, about 5 minutes.
In small bowl, combine flour and
table salt and gradually stir into
yeast mixture until it becomes a
soft dough. On a lightly floured
work surface with floured hands,
knead dough 5 minutes or until
smooth and elastic. Shape into a
22
sphere and invert bowl over dough.
Let dough rest 10 minutes. On a
lightly floured surface, roll out the
dough into a 13X9 inch rectangle
and transfer to a baking pan, pressing into corners. Let dough rise,
covered loosely with plastic wrap,
in a warm place for 30 minutes, or
until doubled in size.
Preheat oven to 400ºF. Sprinkle
dough with Parmesan, rosemary,
coarse salt and pepper. Press indentations about 1/4 inch deep and
1 inch apart across surface of the
dough with lightly oiled fingertips.
Bake in middle of oven 20 minutes,
or until golden. Cool in pan on rack.
Serves 4.
(Adapted from Harmony Valley
Farm)
2 bunches (1/2 lb) ramps
1 tsp. finely grated lemon zest
1/4 c. extra virgin olive oil
1 lb. spaghetti
2 Tbs. freshly grated Parmesan
Directions: Blanch whole ramps
in boiling, salted water for 2-3
seconds. Coarsely chop and put into
blender with the lemon zest. Cook
pasta on the side until al dente. Retain water. Ladle 1/2 c. pasta water
into blender and puree the ramps
until smooth. Season with salt as
you like. Place pasta in pot with
ramp puree and toss with Parmesan
over moderate heat for 1-2 minutes.
Thin sauce with extra pasta water as
needed to coat pasta.
Star Recommends: Casa Emma
Chianti Classico—This traditional Chianti has a complex bouquet of wild fruits, and a subtle,
structured palate of red plum,
raspberry and cedar. Composed
of 90% Sangiovese, 5% Canaiolo,
and 5% Malvasia Nera. Elegant,
yet rustic. This wine will make
you think you are sitting in the
rolling hills of Tuscany enjoying
this simple yet delicious dish.
Penne with Sugar Snap Peas and Arugula Pesto
(Adapted from Gourmet Magazine, July 1993)
1/2 lb. sugar snap peas, trimmed
3/4–1 c. arugula pesto
1 lb penne rigate (ridged, quillshaped macaroni) or other tubular
pasta
Directions: In a large saucepan
of boiling water, blanch the peas
for about 45 seconds, until they
are crisp-tender. Toss with 1/2 c.
of pesto. Add pasta to the recently
vacated boiling water and cook until
al dente, reserving 1/2 c. of the pasta
water when finished. Toss pasta
with the sugar snap peas, reserved
1/2 c. of the pasta water, 1/4 c. of the
remaining pesto (or to taste). Salt and
pepper to taste.
Star Recommends: Wagtail
Shiraz—An enticing bouquet of
berries, spice, licorice, hints of
chocolate and toasty oak leads
into a well structured palate
displaying fine, supple tannins and
excellent length. The flavors in this
wine match well with the peppery
flavor of the arugula while not
overwhelming the sweet freshness
of the peas.
Simple Slaw with Flaxseed Oil, Honey & Chilies
(From Jenny at www.NourishedKitchen.com)
Small head cabbage
1/2 small onion
1/4 c. flax seed oil
2 Tbs. raw cider vinegar
1 Tbs. raw honey
1 small dried chili pepper
Directions: Trim the cabbage of
any wilted or scarred exterior leaves
and core it. Now cut it in half or
quarters depending on its size and
slice it very, very thinly. Think paper
thin. Now take the half onion and
slice it thinly too. Translucent if you
can manage. We’re going for wisps
of flavor here. Mix the flaxseed oil
(yummy Omega-3s!), raw cider
vinegar, raw honey and crushed red
pepper together. Whisk together
thoroughly until you no longer
see any clumps of honey. Pour the
dressing over the cabbage and mix
it thoroughly. Allow the cabbage to
sit unrefrigerated while the dressing soaks in a little bit. Salt it if you
like.
$16 Squares are menus that feed
four people for $16 or less. These
menus incorporate products that are on
sale this month at the Co-op. The cost
of basic pantry ingredients like flour,
spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’
recommendations where appropriate.
Share your favorite economical
recipes with other Co-op Owners.
Drop your recipes off at Customer
Service or email them to: j.kear@
willystreet.coop. Please include your
name, member number and the source
of the recipe.
Arugula Pesto
2 bunches of arugula, leaves only
(about 6 c.)
1 1/2 c. walnuts
3/4 c. freshly grated Parmesan or
Sardo
1 tsp. salt
1 lg. clove garlic
1/3 c. olive oil
Directions: Combine all of the
ingredients except for the olive oil
in a food processor. Pulse until the
walnuts are finely chopped. With the
motor running, add the oil and blend
until desired consistency is reached.
The pesto keeps, chilled and covered, for 2 weeks. Makes about 2
cups.
Rhubarb Tiramisu by Chef Jordan Lichman
(Adapted from Harmony Valley
Farm)
1 lb. rhubarb, roughly chopped
1 c. sugar
2 each of eggs and yolks, separated
4 oz. cream cheese or mascarpone,
cut into chunks
1 c. heavy whipping cream, cold
2 egg whites
1 package (32) ladyfingers
1 c. semi-sweet white wine (Riesling)
1/2 tsp each: black pepper (finely
ground) and cinnamon (optional)
Directions: Combine rhubarb
and the first 1/2 c. sugar in non-stick
skillet over medium high heat. Cook
until the rhubarb is very soft and the
syrup has thickened slightly. Turn
off heat. In medium bowl, combine
remaining 1/2 c. sugar and 2 egg
yolks. Beat until smooth, then add
cream cheese. Once again, beat until
smooth. In second bowl, combine
whipping cream and beat until peaks
form. Carefully rinse the mixing
blades of mixer. In third bowl, beat 2
egg whites to stiff peaks. Fold yolks
into the whipped cream. Then fold
in the 1 remaining white. Place the
wine into a shallow bowl or plate
and dip sets of 8 ladyfingers into it.
Then place ladyfingers into the bottom of a small loaf pan. Top with 1/2
of the cream mix, followed by 1/4 of
rhubarb mix. Repeat until all ladyfingers are used. Refrigerate for at least
30 min. Sprinkle with cinnamon and
black pepper before serving.
Star Recommends: Fess Parker
Riesling—This Riesling is well
balanced, off dry in style and
is sure to delight the senses
for a refreshing experience. On
the nose, floral hints of honeysuckle abound with notes of
orange peel, all-spice and lychee
nut. With its refreshing acidity, peaches, honey, apricot and
pineapple shine through on the
palate.
Chickpea Ragu with Roasted Kale and Sweet Fried
Bananas—$15.73
Chickpea Ragu=$10.07
1 tsp. dried marjoram
1 tsp. dried basil
1 tsp. crushed red pepper flakes (or more)
1 tsp. crushed dried fennel seeds
1 tsp. dried thyme
2 tsp. of sugar
1 chicken or veggie bouillon cube
salt and pepper to taste
1 head garlic @ $.64
1 large onion, diced @ $.90
1 large carrot, diced @ $.65
1 stalk celery, diced @ $.75
6 oz. button mushrooms, loosely chopped @ $1.45
1 Tbs. balsamic vinegar @ $.33
1 28-oz. can diced tomatoes, Shur Fine @ $1.49
3 c. dried chickpeas @ $2.37 (soak overnight to soften)
1 lb. box of Basilla farfalle @ $1.49
optional: chopped fresh basil, parmesan or vegan parmesan alternative
Directions: Put your best pan on low heat and when hot add oil, garlic, and
spices. Caramelize garlic slowly, approx. 20 minutes. Raise the heat to medium
and add onion, carrots, celery, salt and pepper. Saute until soft then deglaze with
vinegar. Add sugar, tomatoes, bouillon, and softened chickpeas. Simmer for an
hour. Boil water and prepare farfalle. Lightly mash chickpea mixture, serve over
farfalle. Add basil and parmesan to taste.
Roasted Kale=$2.15
1 bunch kale, @ $2.15 for ESP
2 tsp. olive oil
1 garlic clove, minced
pinch salt
pinch crushed red pepper flakes (or more)
Directions: Set oven to 400 degrees. Place kale in a casserole dish and
drizzle with oil. Add salt, garlic, and pepper flakes and toss. Roast until slightly
crispy, approx. 8 minutes. Serve.
Sweet Fried Bananas=$3.51
1 stick unsalted butter
1/4 c. light brown sugar
pinch cardamom
pinch salt
4 bananas halved long, @ $1.15
1/4 c. heavy cream @ $1.69
1 lime, juiced @ $.67
Directions: Saute 1/2 butter until foam reduces then add bananas with the
cut side down. Cook approx. 2-3 minutes then turn and cook other side. Place 2
slices of banana into serving bowls. Add other 1/2 butter to pan, melt, and add
brown sugar, cardamom, and salt. Add cream and whisk. Simmer til slightly
thickened, approx. 3 minutes. Remove from heat and add juice of lime. Drizzle
sauce evenly over warm bananas. Serve immediately with pride.
Please drink responsibly.
Supplies and prices limited. Not valid with other offers or discounts.
23
NEWSBITES
Reprinted with permission.
OCA files federal complaint urging USDA to
regulate organic personal
care ‘cheater brands’
The Organic Consumers Association (OCA), along with certified organic personal care brands Dr. Bronner’s
Magic Soaps, Intelligent Nutrients,
and Organic Essence, filed a complaint
with the USDA National Organic
Program (NOP) in January, requesting
action on the widespread and blatantly
deceptive labeling practices of leading “organic” personal care brands, in
violation of the federal organic law.
The complaint, filed on behalf of
the estimated 50 million consumers
of organic products, urges the USDA
to regulate cosmetics as they do food.
The complaint argues that, because of
USDA inaction, products such as liquid soaps, body washes, facial cleansers, shampoos, conditioners, moisturizing lotions, lip balms, and make-up
are advertised, labeled and marketed
as “organic” or “organics” when, in
fact, the products are not “organic” as
understood by reasonable consumers.
“Unfortunately, the hands-off
regulatory approach by the USDA’s
National Organic Program during the
Bush years failed to protect consumers
from deceptive labeling in the personal
care marketplace,” said Ronnie Cummins, Executive Director of the Organic Consumers Association. While the
USDA enforces strict standards for the
labeling of organic food, the NOP has
not enforced the organic regulations
in regards to personal care. “Given
the increased resources and staffing at
the National Organic Program under
Obama, we’re optimistic that the situation will be rectified before too much
more damage is done,” added Cummins.
“Consumers who pay a premium
for high-end organic products expect
the main cleansing and moisturizing ingredients of a product labeled ‘organic’
to be made from certified organic agricultural material produced on organic
farms, and not from petrochemicals
or pesticide and herbicide-intensive
conventional farming,” explains Horst
Rechelbacher, founder of Intelligent
Nutrients (and founder and previous
owner of Aveda).
David Bronner, President of
Dr. Bronner’s Magic Soaps, stated,
“Yesterday we re-filed our lawsuit in
federal court against culprit companies under the Lanham Act for false
advertising. One way or another, the
era of ripping off organic consumers
in personal care will soon come to an
end.”
Ellery West, founder and owner of
Organic Essence adds, “The predatory
marketing practices of companies that
take advantage of consumer trust in
organic are cheating not only organic
consumers but also small certified
companies like ourselves.”
On November 5, 2009, the USDA
National Organic Standards Board formally recommended that the National
Organic Program regulate personal
care to ensure that any use of the word
“organic” on a personal care product is
backed up by third-party certification
to USDA organic standards. Immediately following the recommendation,
the OCA launched a consumer boycott
of the major “organic” cheater brands,
and has produced a list of USDA
certified organic brands that are true
Family Dharma
Classes
to their claims and are safe for organic
consumers. -Organic Consumers Association
New USDA rules establish
strong organic standards
for pasture and livestock
After over 10 years of lobbying,
family farmers across the country who
produce organic milk are celebrating
the release of strict new USDA regulations that establish distinct benchmarks
requiring the grazing and pasturing of
dairy cows and other livestock. Many
hope that the new rule will put an end
to the abuses that have flooded the
organic market with suspect milk from
a handful of mega-dairies generally
confining thousands of animals in feed
lots and barns.
“We are delighted by the new
rules,” said Mark Kastel, Senior Farm
Policy Analyst at the Wisconsin-based
Cornucopia Institute. “The organic
community has been calling for strong
regulations and its enforcement for
much of the past decade. Cheap organ!!!!!!!!!!!!"#$!%&'()*+!,$-.&/!0+)1(121$!
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The compassionate
teachings of Buddha
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for the entire family
 FW
Join us each month on
Saturday 10:30-11:30am
See online calendar for dates!
!"#$%&'(')*+,'-%*)%.#/'%%
01%23435
!')%.',6%$0).%*%(*"7'1%%
6,*1%*17%7'-0(1
8#01%#9"%:"+*1%%
!*"7'1'"%;"*0101(
Everyone is welcome!
Akanishta Buddhist Center
17 N. Fifth Street
Madison, WI 53704
<"%,')%9-%7#%*,,%).'%$#"=%%
$0).%#9"%/*01)'1*1>'%6,*1
troygardens.org
madisonfarmworks@troygardens.org
608-661-3211
meditationinmadison.org
*")$#"=%+?%@"07(')%A#--
24
ic milk flowing from the illegitimate
factory farms has created a surplus that
is crushing ethical family farm producers.”
At least five times during the last
decade, the National Organic Standards Board, a key USDA advisory
panel made up of industry stakeholders, passed guidance or recommended
regulatory changes clarifying the
requirement that dairy cows and other
ruminants must be allowed to exhibit
their native behavior and consume a
meaningful amount of their feed from
grazing on pastures.
New rulemaking had been delayed
by the Bush administration, using
a myriad of tactics, some of which
are being scrutinized in an ongoing
investigation by the USDA’s office of
Inspector General.
The Cornucopia Institute, on behalf
of its family farmer members, also
filed numerous formal legal complaints
with the USDA’s National Organic
Program calling for investigations into
alleged violations of organic livestock
management practices occurring on
many of the 20 largest factory farm
facilities.
The biggest scandal in the history
of the organic industry centered around
one such USDA investigation with the
regulators finding “willful” violations
of 14 organic regulations on factory
farms operated by Aurora Dairy, a
more than $100 million company based
in Colorado (Aurora produces privatelabel, store brand milk for Wal-Mart,
Costco and large grocery chains).
“The public controversies concerning Aurora, and alleged improprieties
by the largest milk processor in the
country, Dean Foods (Horizon Organic), put increasing pressure on the
USDA to rein-in the scofflaws in this
industry,” Kastel added.
“I am confident that the new rule,
along with a commitment to rigorous
enforcement by certifiers, will put an
end to these abuses and restore fairness
to the organic dairy sector,” said Kevin
Engelbert, a dairy farmer from Nichols,
NY who milks 100 cows. “Consumers
will be able to purchase organic dairy
products with confidence, knowing
that regardless of the label, the animals who produced the milk were on
pasture, as nature intended,” Engelbert
added.
The new rules require that dairy
cows and other ruminants be out on
pasture for the entire growing season,
but for not less than 120 days. It also
requires that the animals receive at
least 30% of their feed, or dry matter
intake (DMI), from pasturing. In addition, organic livestock will be required
to have access to the outdoors yearround with the exception of temporary
Ài`ÃÊvÊÌiÊ17>`ÃÊÀLÀiÌÕ
confinement due to mitigating and
documentable environmental or health
considerations.
“These minimum benchmarks will
assure consumers that industrial-scale
dairies don’t just create the ‘illusion’
of grazing and continue producing
illegitimate organic milk,” said Kastel.
He continued by emphasizing to consumers that, “Based on Cornucopia’s
research 90% of all name brand dairy
products are produced with high-integrity—the handful of factory farms are
bad aberrations and will now be dealt
with.”
“I, along with many other family
farmers, watch with intense frustration
as the seemingly unprincipled mega
dairies continually bend the rules and
engage in unfair competition with me,”
said Rebecca Goodman, a certified
organic dairy producer who milks 40
cows in Wonewoc, WI. “I am thankful
that the USDA is now standing with us
to preserve the integrity of the organic
food label.”
“When Secretary Vilsack met with
organic dairy farmers in Wisconsin this
past summer he told us that he would
‘level the playing field’ for small
and medium producers,” Goodman
added. “These new regulations appear
to be the first of what I hope will be
many steps by the Secretary following
through on this important commit-
ment.”
“I am so pleased to know that the
process of rule change that will ensure
that organic livestock will consume
a significant amount of pasture during the grazing season is coming to a
successful conclusion”, said Kathie
Arnold, an organic dairy producer in
Truxton, NY, who has a 130 cow herd
in partnership with her husband and his
brother. Arnold, a respected leader in
the organic dairy community, has been
intimately involved in the stakeholder
dialogue for the past six years and was
the point person for collating comments from farmers around the country
that were submitted to the USDA as
the consensus agreement—now largely
adopted in the USDA regulations.
“For those of us whose livelihoods
depend on the integrity of the organic
label, we view this as excellent news,”
said Blake Alexandre, a large-scale,
grass-based dairy producer from
Humboldt County, CA. “We thank
the leadership at the USDA for their
diligent work and will be carefully
monitoring how this is implemented.
But every indication appears to meet
our expectations.”
The new organic livestock standards will go into effect 120 days after
publication in the Federal Register, or
approximately June 16, 2010. -Cornucopia Institute
Better Scores.
Better Choices.
Huntington
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TUTORING FOR
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9 a.m. – 2 p.m.
Propagated plants – not dug from the wild
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10 percent discount for members of Friends of the Arboretum
Proceeds benefit Arboretum projects
More than 100 species to choose from:
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Arboretum Visitor Center s 1207 Seminole Highway
Call 608.263.7760 or go to uwarboretum.org/foa
608-223-1953 • huntingtonlearning.com
HLC-1288
© 2005 Huntington Learning Centers, Inc. Independently owned and operated.
ACT is a registered trademark of ACT, Inc., which was not involved in the production of, and does not endorse, this program.
25
:
Cheese
Grocery
Logona Bio Shampoo Aloe & Lime
Logona Bio Aloe & Lime Shower Gel
Manchego Pasteurized Sheep Milk Spanish
Palette By Nature Gel & Conditioner
Cheese
Color Protective Cleansing
Deli
Palette
By Nature Styling Gel Color ProFrozen
Willy Street Co-op Smoky Corn with Feta
tective
LaLoo’s Strawberry Goat’s Milk Ice Cream
Salsa
Palette By Nature Hair Color: Dark
Gardein Classic Style Buffalo Wings
Willy Street Co-op Breakfast Sandwiches:
Golden Blonde, Dark Natural Blonde,
Gardein Home Style Beefless Tips
Denver, Greek, Zucchini Pepper, Bacon
Dark Natural Brown, Light Chestnut
Gardein Good Stuff Chick’n Marinara
Mushroom Swiss
Brown, Light Golden Brown, Light
Willy Street Co-op Breakfast Wraps: Denver, Gardein Seven Grain Crisp Tenders
Natural Brown, Medium Golden Brown,
Alexia Potato Nuggets
Greek, Zucchini Pepper, Bacon MushMedium Natural Brown, Medium TofQuorn Turk’y Burger
room Swiss
fee Brown,Very Light Natural Blonde,
Willy Street Co-op 14-inch Take-and-Bake
Medium Natural Blonde, Light Toffee
Pizza: Cheese, Pepperoni, Treehugger
Grocery
Brown, Light Natural Blonde, Light
Willy Street Co-op Blueberry Cream Cheese Seventh Generation Two-Ply Facial Tissue
Golden Copper Blonde, Intense MeStuffed French Toast
IZZE Birch Sparkling Fruit Juice Chocolove
dium Copper Blonde
Willy Street Co-op Chicken Cordon Bleu
Almond & Sea Salt Dark Chocolate
Palette By Nature Hair Coloring System:
Casserole
Dennis Farms Maple Coated Mixed Nuts
Gray Blending Dark, Gray Blending
Willy Street Co-op Seitan Braise with VegGreen & Black’s Organic Peanut Milk
Light, Gray Blending Medium 3 pc
etables
Chocolate
Logona Baby Oil
Willy Street Co-op Tofu Cabbage with Spicy Heavenly Organics Raw Honey Mint Patties
Logona Calendula Baby Moisture Cream
Peanut Sauce
Q.Bel Wafer Bar: 70% Double Dark, Mint
Logona Calendula Baby Bath
Willy Street Co-op Cuban Black Bean Cakes
Dark Chocolate
Logona Calendula Baby Lotion
with Pineapple Salsa
Kettle Brand Fully Loaded Potato Chips
Logona Calendula Baby Shampoo
Liz Lovely Vegan Cookies: Coconut-Lemon, Logona Kids Bubble Bath
Bakery
Cowgirl, Oatmeal Raisin, Triple ChocoBatch Bakehouse: Gingerbread Muffin,
Logona Kids Shampoo with Shower Gel
late Mint
Monkey Bread, Russian Teacake Cookie,
Nature’s Baby Organics Ah-Choo! Chest
Nature’s Path Organic Flax Plus Mmmaple
Vanilla Swirl Pastry
Rub
Pecan Granola Bars
Larsen Bakery Kringle: Almond, Apple,
Nature’s Baby Organics Face & Body MoisAnnie’s Homegrown Organic Cheddar BunCherry
turizer
nies Snack Mix
Larsen Bakery Vegan Donuts: Long John,
Nature’s Baby Organics Fragrance Free
Annie’s Homegrown Creamy Deluxe Rice
Raspberry Bismark
Diaper Ointment
Pasta & Extra Cheesy Cheddar Sauce
Willy Street Co-op Multi-Packs: Carrot CupNature’s Baby Organics Fragrance Free
Mac & Cheese
cake, Chocolate Cupcake,Vegan Carrot
Organic Soothing Stick
Organicville Organic Non Dairy Ranch
Cupcake,Vegan German Chocolate
Nature’s Baby Organics Certified Organic
Vinaigrette
Cupcake
Dusting Powder Silky 4 oz
Forest Floor Onions: Sour, Sweet
Nature’s
Baby Organics Vanilla Tangerine
Juice Bar
Real Salt Organic Garlic Salt
Conditioner
& Detangler
Willy Street Co-op Cold Brew: Coffee, Latte
Real Salt Organic Season Salt
Nature’s
Baby
Organics
Vanilla Tangerine
Willy Street Co-op Juice: Beet, Lemon, Lime,
Rapunzel Vegetable Bouillon
Deodorizer
8-oz. Make Your Own Juice
Florida Crystal Granulated Sugar
Nature’s Baby Organics Vanilla Tangerine
Meat
Heavenly Organics Wild Forest Raw Honey
Shampoo & Body Wash
Black Earth Meats Organic Pork: Bone-In
Mrs. Beaster’s Biskits Dog Biskits: Chick’N
Crazy Rumors Fresh Squeezed Lip Balm:
Chop, Boneless Chop, Country-Style
Chicks, Liver Snaps
Lemonade, Limeade, Orange Juice, Pink
Ribs, Pork Tenderloin
NessAlla 16-oz. Kombucha: Blueberry, LemGrapefruit
ongrass Ginger, Oolong, Passionfruit,
Alaffia Kola Ginger Shea Butter Body
Bread
Seasonal
Lotion
Batch Bakehouse Bread: Baguette, Challah,
Aubrey Organics Sea Buckthorn MoisturCiabatta, Cracked Wheat, Demi, FocacBody Care
izing Body Lotion
cia, Fougasse, Multi-Grain, Scali, SourZum Mist Lemon-Geranium Mist
Logona Aloe & Jojoba Hand Cream
dough
Alaffia Facial Serum: Baobab Oil Basics,
Logona Bio Aloe + Lime Body Lotion
Melon Seed, Sesame Oil
Bulk
Zum Gift Pack: Lemon-Geranium Mist, Bar,
Logona
Facial
Bio
Aloe
&
Lime
Cream
Johnson Bros. Coffee: Organic Decaf Peru,
and Sachet: Facial Cleanser, Toner, and
Alaffia
Conditioner:
Kola,
Ginger
&
Shea
Organic House Blend, Pacamara Tierra
Lemongrass Scrub
Daily
Fortifying;
Shea
&
Coffee
RevitalFertil Los Alpes Reserva El Salvador,YelRadius Cranberry Floss
izing
low Bourbon El Salvador, Nyeri KarindAlaffia Shampoo Kola, Ginger & Shea Daily Aubrey Organics Calaguala Treatment Bath
undu Kenya AA, Blue Batak Sumatra
Bar
Fortifying; Shea & Coffee Revitalizing
Refrigerated
Aubrey Organics Sea Buckthorn Nourishing
Everyday Shea Conditioner: Lavender,
Good Belly Probiotic Pomegranate BlackBath Soap
Vanilla Mint
berry Fruit Drink
Zum Goats Milk Soap: Lemon-Gernaium,
Everyday Shea Shampoo: Lavender,Vanilla
Brown Cow Low Fat Vanilla Bean Yogurt
Orange-Champagne Mimosa
Mint
26
Sonoma Wraps Ivory Teff Wraps
Amy’s Hot Cereal Bowls: Cream of Rice,
Multi-grain, Steel Cut Oats
Logona Aloe & Lime Liquid Bio Soap
Wellness
Rainbow Light Fiber Garden Gummies
Super Nutrition Simply One Men 50+
Super Nutrition Simply One Men
New Chapter Multivitamin: Every Woman’s One Daily, Perfect Prenatal 96 tab
Host Defense Organic: Agarikon, Chaga,
Cordyceps, CordyChi, Lion’s Mane,
Maitake, MyCommunity, Reishi,
Stamets 7, Turkey Tail
Source Naturals Coenzyme Q10 Ubiquinol: 100mg, 50mg
Super Nutrition Simply One: 50+ Women,
Prenatal, Women
Housewares
Hues N Brews DandeLions Infuser Mug
Hues N Brews Tangerine i-pot
Melitta Porcelain Coffee Cone
Down To Earth Bamboo: Spatula, Tongs
Family Grain Mill
Miracle Manual Wheatgrass Juicer
Down To Earth Mug: Jumbo Black, Jumbo
Cobalt
Down To Earth Leaf Sauce Bowl
Down To Earth Medium Leaf Plate
Down To Earth Small Leaf Plate
Down To Earth Square Pattern Soy Dish
Hues N Brews Bottle: 1.0 Black 24oz, 1.0
Green 24oz, 2.0 Mulberry, 2.0 White
24oz
Hues N Brews Black Travel Mug
Hues N Brews Cocoa i-pot
Hues N Brews Cocoa Travel Mug
Hues N Brews Sky Travel Mug
Sundries
Alaffia Fair Trade Bag Handwoven African
Eco Organic Cotton 6’ Strap
Eco Cork Yoga Brick
Gaiam 4” Purple Foam Brick
Gaiam 6’ Purple Cotton Strap
Gaiam Jute Latex Free Mat
Gaiam Pedometer Kit
Malia Designs Cotton Messenger Bag
Malia Designs Laundry Bag
Malia Designs Leaf Cotton Cosmetic Bag
Malia Designs Leaf Cotton Wallet
Malia Designs Net Bag: Cosmetic, Messenger
Malia Designs Recycled Computer Messenger Bag
Malia Designs Bag Small Cotton Messenger
Rock n Socks Arm Warmers: Chocolate,
Trinculo
Rock n Socks Knee High Socks: Jagger
White, Morrison
Rock n Socks Over-the-Knee Socks: Slick
Black, Grey
Artterro Storybook Canvas Creativity Kit
4th Annual Wisconsin
Gourd Festival
Saturday, April 10th, 9:00am–
4:00pm at Olbrich Botanical Gardens.
Learn more at our website: www.wisconsingourdsociety.org/festival.
LISTING INFORMATION
We welcome your submissions
to the Community Calendar.
Please send via mail or via email
to l.wermcrantz@willystreet.
coop. Submissions must be received by the 5th of each month
for inclusion in the following
month’s issue. If space is constrained, priority will be given
to those pertaining to food and
farming, health and wellness,
environmental, and neighborhood events.
A Time for Moms: A
Self-Care Class
First Saturday of the month, April
3rd, May 1st, 10:00am–noon. Learn
calming strategies that are simple enough
to do anytime and anywhere! Ann Wingate, the class facilitator, is a licensed
dance/movement therapist and a mom.
Greening Your Home
$30 each session. Drop-ins welcome.
Hancock Center for Dance/Movement
Therapy, Downtown Madison. Call 2510908 or email info@hancockcenter.net.
www.hancockcenter.net.
Wednesday, April 21st, 6:30pm;
Goodman Community Center, 149
Waubesa St.—Bolz A meeting room.
Much of our global warming impacts
come from buildings. While some corrective measures can be simple, others
are more complex and effectiveness and
payback times can vary considerably.
The Power of Gnostic Meditation—A Free Workshop
Thursday, April 8th, 8:00pm–
9:00pm. Nine-week courses to follow
on Mondays and Wednesdays 8:00pm–
9:00pm (Starting Monday, 4/12). Contact madison@gnosticmovement.com or
608-467-1032.
Habitat ReStore Earth Day
Celebration
Saturday, April 24th, noon–
4:00pm. This event will include
Mother Earth, Live music, free food
and earth friendly booths including
Willy Street Co-op products, rain barrels, Welz Farm products, solar panels,
an electric car, compost barrel info,
salvage art, Troy Gardens info, and
Artisan Exteriors clay wall covering
display.
Half-Pint Resale
Friday, April 9th (2:00pm–
8:00pm) and Saturday, April 10th
(8:00am–noon), with a half-price
sale on Saturday afternoon (1:00pm5:00pm). This is a two-day children’s
consignment sale which gives area families a fun, easy, and affordable way to
purchase quality clothes sizes 0-7, toys,
maternity accessories, and baby gear,
is having its fifth and largest sale at the
Goodman Community Center.
The 1,000 Mile Journey:
Take a Walk for the End of
Child Abuse
Sunday, April 25th, 12:00pm–
3:00pm. A one-mile walk around the
Capitol Square with 1,000 or more
participants taking a stand for the
end of child abuse. Proceeds go to
The Rainbird Foundation, a Madison
based non-profit committed to the
end of child abuse.For more info:
www.1000milejourney.org.
Weston A. Price
Foundation—Madison
Chapter Meeting
Monday, April 26th, 7:00pm,
Wil-Mar Center, 953 Jenifer St. The
public is invited. Nutrient-dense
foods, education and activism. For
more info, call Carolyn at 2218696 or see http://my.madison.com/
Groups/Madison_WAPF.
Willy Street Park
Green-Up-Time Plant
Sale
Saturday May 1st, 9:00am–
2:00pm, rain or shine! Herbs, vegetables, tomatoes, bedding flowers,
perennials and shrubs will be on sale
for early gardeners. Rain or shine!
This is a fund-raiser for the all-volunteer, non-profit community corporation that owns and operates the park
at Williamson and Brearly Streets.
Donations welcome. For more information call 242-0712.
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   
    

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         


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







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
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

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 

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


27
Find your path at
Wildwood Institute
Herbal
Traditions
Science &
Intellect
Intuition
Spring Herbal Apprenticeship program starts April 24
Class size limited - Apply early to reserve your place
• The science and tradition of
herbal medicine
• Using herbs safely & effectively
for common health problems
(608) 663-9608
•
•
•
•
Making herbal medicines
Home apothecary
Outdoor herb walks
Wild foods & Nutrition
Personal
Experience
www.wildwoodherbs.com
Bringing the plants to the people and the people to the Earth since 1996.
GROOMING • BARK-N-RIDETM • DAYCARE • BOARDING
663-WOOF(9663) • www.spawoof.net
THIS MONTH’S
WELLNESS
WEDNESDAY
IS APRIL 7TH
1st w e d n e
s
y ea
a
d
month
off
Next month’s Wellness
Wednesday is May 5th.
All Specials Subject to Availability.Sales Quantities Limited.

April - Willy Street Co-op

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