The Grapevine - Winter 2015 by Chequamegon Food Co-op

Chequamegon Food Co-op

w 2015

Sweet

Pearfection Winter Essential Oils

Bay Produce Tasty Tomatoes Year 'Round

Holiday Bazaar

December 9 Details inside!

The Grapevine A quarterly publication of Chequamegon Food Co-op

NEXT deadline: February 19, 2016 Editing & Layout: Meagan Van Beest Ad Design: Jill O'Neill at The Garlic Pig General Manager: Harold Vanselow Board of Directors: board@cheqfood.coop Justus Grunow . . . . . . . . . . . . . . . . . . jg@justus.ws Sara Lehr . . . . . . . . . . . . . . . . tharrtell@gmail.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (415) 706-5948 Chad Rickman . . . . . . . . board@cheqfood.coop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (715) 209-2018 Joe Russo . . . . . . . . . . . . . yojoehd@hotmail.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (715) 373-2237 Steve Sandstrom . sandstrom.steve@gmail.com Lee Stadnyk . . . . . . . . . . . . . wrfarm@cheqnet.net Jarrod Stone Dahl . . . . . stonedahls@gmail.com . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (715) 292-2760 Everyone is welcome to attend Chequamegon Food Co-op Board of Directors meetings, held the third Tuesday of the month at 5 p.m. in the Community Room at the Co-op in Ashland. The Cooperative Principles 1. Voluntary and open ownership. 2. Democratic owner control. 3. Ownersâ&#x20AC;&#x2122; economic participation. 4. Autonomy and independence. 5. Education, training, and information. 6. Cooperation among co-ops. 7. Concern for community. Our Mission The Chequamegon Food Co-op is dedicated to providing ecologically sound foods and products, the production and quality of which promote the health of our members and our community. Ends Statement The Chequamegon Food Co-op exists so our community has an enhanced quality of life; our community has access to healthy, organic, and locally produced goods; our community has a thriving local economy; and our community is knowledgeable about choices that impact the economy, personal wellness, and the environment. Where We Are 700 Main Street West, Ashland, WI 54806 HOURS: Monday-Saturday 7:30 a.m. to 8 p.m. Sunday 9 a.m. to 7 p.m. (715) 682-8251 chequamegonfoodcoop.com Letters to the Editor or articles Submissions are accepted on an ongoing basis. We do not guarantee that a letter or article will be printed. Please keep submissions to 250 words and include your name, phone number, and email address with your letter. Letters may be sent to outreach@cheqfood. coop. Letters and newsletter articles do not necessarily reflect the opinions of the Board of Directors, staff members, or management of the Chequamegon Food Co-op. Advertising Please contact Meagan at (715) 682-8251 or e-mail meaganv@cheqfood.coop.

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FROM THE MANAGER Harold Vanselow general manager In case any of you missed it, we celebrated our first anniversary on Main Street on September 29 with a Buy Local Day. We offered all of our local products at a 10 percent discount as a means of drawing attention to the wide array of local products we always have available for sale at the store. Nearly 20% of our store sales that day were made up of local products. The Bakery and Meat departments led the way with nearly 50 percent of their sales coming from local businesses. For our first year on Main, sales of local products approached the $475,000 level. Focusing on local vendors and suppliers will continue to be one of our primary means of achieving our Ends Statement, with more Buy Local Days in the works. I have a few other numbers to share from our first 365 days on Main Street. Sales for that period were up 44.8 percent over the same 365 days in our Chapple Avenue store. The customer count was up 42.1 percent over the same period. We added 558 new members during that period, up 88 percent over the same twelve month period on Chapple. This number brings our active and fully vested ownership up to around 2,650 households. Thirty seven percent (982) of those 2,650 households are from Ashland, with Washburn (424), Bayfield (255), Mason (114), and Iron River (72) rounding out the top five member towns. During our first year in the new store, Senior Discounts to members totaled a bit over $40,000. We gave out bag credits for more than 42,000 bags you brought with you on your shopping trips and our water bottle filling station distributed the equivalent of 10,000 bottles of filtered, 100 percent chemical-free water. Nearly 100 percent of our food waste was composted during that time period, as it has been for at least a decade. Your continuing support for our local, no-interest micro-loan program through CHIPping your change at the registers brought in nearly $23,000 this past year. One hundred percent of that CHIPped money was loaned out to local growers and producers. We have a micro-loan award cycle each spring and fall. This fall we made three loans totaling nearly $9,000, bringing our 2015 awards above the $24,000 level. Those three loans went to a local dairy farm in Springbrook to purchase additional bottles for their increased production, to a local startup orchard and berry farm outside of Cornucopia, and to a local startup mushroom growing facility in Ashland. We have made micro-loans totaling more than $100,000 during the life of this program dating back to 2007, all but one of which have been repaid or are on schedule to be repaid on time. Thanks for doing your part to help build the local food producing and processing system! All of us at the Chequamegon Food Co-op hope that your holiday season is filled with family and friends. May your celebrations result in many great memories for all concerned! d

WINTER 2015

w 2015

CONTENTS 2

From the Manager

Things You'll Love

Sweet Pearfection

Bay Produce: Tasty Tomatoes Year 'Round

10 Events & Classes Pullout section! 12

Winter Wellness with Essential Oils

Words of Wellness

Winter Recipes

Board Update

Staff & Store News

8 Special Holiday Hours CHRISTMAS EVE

CHRISTMAS DAY

New Year's EVE

New Year's DAY

Thursday, December 24 7:30 a.m. - 4 p.m.

Thursday, December 31 7:30 a.m. - 5 p.m. Winter 2015

Friday, December 25 CLOSED

Friday, January 1 CLOSED

Chequamegon Food Co-op | 3

Love New!

Things You'll

Gift & Entertaining edition!

Ocho Organic Mini Candy Bars

These tasty mini chocolate bars make the perfect stocking stuffers. Available in coconut and peppermint flavors.

Soft Lines Dog Leashes These polypropylene dog leads are made right here in Ashland, Wis. of U.S.-made rope.

Here are just a few of the new items we have in store for you. Look for the “New Item” tags to find other new things we think you’ll love. Colameco's Uncured Salami This all natural sausage is free from preservatives, nitrates, nitrites, and antibiotics. Plus, the animals are fed a vegetarian diet.

Zevia Sparkling Beverages Cheers without guilt! These sparkling beverages have zero calories, no sugar, no artifical sweeteners, no alcohol, no caffeine, and no juice. Plus, they are Non-GMO Project verified.

Lifefactory Hot Bev Glass Mug

Field Day Organic Wheat Squares

Enjoy tea or coffee on-the-go in these new insulated glass mugs. Available in 12 oz. and 16 oz. sizes. Made in the U.S. and France.

It's cheese and crackers season, so grab a box of these simple wheat squares. They're part of our Co+op Basics, so they're tasty AND affordable.

The Lone Grazer Grazier's Edge This buttery cheese is washed with 11 Wells Rye Whiskey, which gives it a hint of spice. Made in Minneapolis with Minnesota milk and St. Paul whiskey.

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CherryMan Farm to Market Maraschinos Finally! This naturally colored cherry makes the perfect topper for drinks or desserts.

WINTER 2015

Comment Box

What happens to our food waste? If you have a burning question you want answered, please drop it into the box by the Community Room.

Did you know that nearly one third of all food worldwide is lost to waste? According to a reportMICHAEL from the FAUERBACH Natural Resources Defense Council, a JOSEPH MARTELL staggering 40 percent of food in the U.S. is never eaten. KATIE POSEWITZ We've had a few questions lately asking where our outdated products and food scraps go. You’ll be happy to hear that the Co-op produces very little food waste. Products past their “use by” date are given to employees to take home. These culls are one of the benefits we · Personal Injury give our staff. We also donate some Proudly · Workers’ Comp of this food to Hearts to End Hunger, 200 Chapple Avenue an Ashland-based hunger awareness · Wrongful Death Supporting P.O. Box 486 and community action group. We · Criminal Defense / OWI the Ashland also use blemished produce in the Ashland, WI 54806 · General Trial Practice Area Farmer’s www.ashlandlegal.com Deli for soups and hot dishes. · Divorce & Family Law Market! fmlaw@ashlandlegal.com Food scraps created by the · Wills / Power of Attorney Produce and Deli Departments are * Located across from the Food Co-op kept separate from our trash and · Boundary Disputes & Easements recycling. They are put into compost buckets, which are then emptied into garbage cans. Each week, Landis and Steven Spickerman of Hermit Creek Farm in Highbridge, Wis. pick up these bins. They take them to their farm, where they turn the food scraps into beautiful, nutrient rich compost. In essence, this closes the food production loop because Hermit Creek uses the compost to grow food to sell to the Co-op. One of the challenges we have as a business is to have as few unsold products as possible. These products WE’RE HERE have been paid for, so the more TO HELP WITH waste we have the more money we YOUR PROJECTS! lose. Our buyers work hard to have very little in the way of leftover, colorcenterinc.com 121 Main St. East · Ashland, WI unsalable goods. d

FAUERBACH, MARTELL & POSEWITZ, S.C. ATTORNEYS AT LAW

715 · 682 · 9151

Color Center

Benjamin Moore Sansin Envirostain • Sikkens Flooring • Window Coverings

(715) 682-4901

Winter 2015

Chequamegon Food Co-op | 5

O Sweet O Pearfection StrongerTogether.com reprinted with permission

ears have been much loved for centuries. In fact, they’re referred to as a “gift of the gods” in Homer’s Odyssey, and some historians date them clear back to the Stone Age. Celebrated for their sensuous shape as well as their flavor, pears have been preserved in more recent history in still-life paintings by Renaissance masters and modern artists alike. A member of the rose family and related to apple, raspberries and quince, pear trees were first brought to America by early colonists in the east. While these trees didn’t survive, those brought to the west by pioneers in the 1800s thrived. Today, the United States is the third largest pear producer in the world, after China and Italy. The trees still seem to prefer the west; eighty percent of the pears produced in the U.S. are grown in the Pacific Northwest, with Washington boasting the largest production. Pears are a very good source of dietary fiber and a good source of vitamin C, vitamin K and copper. They also provides potassium. Be sure to eat the skins; according to the nonprofit George Mateljan Foundation,

studies show that the skin of pears contains at least three to four times as many phytonutrients as the flesh. It also contains about half of the pear’s dietary fiber. There are over 3,000 varieties of pears worldwide—red, yellow, green, brown and stunning combinations of these colors. Most of the pears you’ll find in the co-op’s produce aisle belong to the European or French categories of pears; these are aromatic, sweet and buttery. Here are some commonly available varieties: Anjou or D’Anjou pears are eggshaped, slightly citrusy and versatile. Anjous come in green and red; the green are best eaten fresh, though both varieties can be used for baking and snacking. Bartlett or Williams pears are bell-shaped, aromatic, and juicy sweet. The Red Bartlett is bright and beautiful in fruit salads and desserts. The yellow is very aromatic, with a yellow skin and red blush. Bartletts are great for salads, snacking, canning and cooking. Most of the pears grown for canning are Bartletts. Bosc pears are long-necked and dense, with a tender flesh and brownish skin. Sweet and spicy, these

are ideal for baking and cooking and also excellent in salads and for snacking. Comice are short-necked and round, green with a touch of red. They’re the sweetest and juiciest of the pears, good for salads, snacking and desserts, as well as cheese platters. Conference is a long, conical pear, with green-yellow skin and reddish blotches. It’s juicy and sweet and stores well. Use it for snacking, cooking and canning. Forelle is short-necked and bellshaped, with yellow skin and a white flesh. Tangy and juicy, Forelles are perfect for snacking. Packham pears have a wide bottom and smooth green skin that becomes yellow when ripe. They’re sweet and delicious for eating out of hand. Seckel pears are maroon and green. Very sweet and small, they’re sometimes called “sugar pears.” Seckels are ideal for snacking or eating raw on salads. Asian pears tend to be milder than European- and French-type pears. Apple-shaped, with a gritty skin and crisp flesh, they’re most often used for snacking and in salads. Asian

pears are also called Japanese pears, nashi pears, sand pears, apple pears and Taiwan pears. Varieties include Hosui, Kosui, Olympic or Korean Giants, Shinseiki or New Century and Twentieth Century or Nijisseiki. Consider celebrating not only the mouth-watering flavor of pears, but their beauty, too. Use a selection of pears to create a seasonal centerpiece, or place one on each plate at dinner (tie a name tag on the stem if the occasion warrants name cards). Juicy pears can be fully enjoyed out of hand, of course, but they go so well with so many other foods that you’ll want to include them in myriad dishes. Fresh pears are delightful first thing in the morning. Serve them chopped over waffles and French toast or oatmeal and other hot cereals (include some honey and chopped walnuts as well as a little cinnamon or cardamom). Fold them into muffin and pancake batters, and include them in smoothies. Pears have an affinity for salads. Add them to a quinoa and spinach salad, or combine them with mustard greens or kale and goat or blue cheese. Cranberries, strawberries, leeks and mushrooms all go well with pears on a salad. Sprinkle with balsamic vinegar and olive oil, and consider including grilled chicken or seafood, too. For a lovely presentation, serve a roasted pear next to a green salad. Pears are perfect in any fresh fruit salad, and be sure to include them in preserves, chutneys, jams and salsas. For an appetizer or a fruit dessert, poach pears in apple juice or wine, and include warm spices like cardamom, cinnamon and ginger. This recipe for Poached Pears relies on red wine, vanilla, honey and star anise to complement the pears. Stuffing pears is another appetizer option. Include sliced pears in your next grilled cheese. And for an enticing open-faced sandwich, try arugula, Camembert and grilled pears on a baguette. The peak season for pears ranges from late summer/autumn to winter, depending on the variety. Anjou pears, for example, are available September through May or July, while Bartletts usually make an appearance in August through January or February.

Winter 2015

Because pears ripen from the inside out, it’s best not to check around the middle of the pear for ripeness. (If it’s soft there, it’s overripe.) Instead, gently press near the stem of the pear with your thumb. If it yields to gentle pressure, it’s ready to eat. Choose pears that are firm but not hard. Unlike most fruits, pears continue to ripen after they’ve been picked. And most pears deteriorate very quickly once they’re ripe. Most pears don’t change color much as they ripen, with the exception of Bartletts, which turn from green to yellow. Choose pears that are unblemished but don’t worry about russeting (brownish spots) on the skin. These spots don’t need to be peeled; they can be eaten.

If your pears are ripe, place them in the refrigerator, and eat them within a few days. Asian pears can last for months, though they’ll develop a wine-like flavor if kept too long. If the pears you bring home need to be ripened, store them at room temperature. To speed ripening, place them in a paper bag. But for storage don’t place pears in bags (especially plastic bags), or they’ll quickly deteriorate. To slow browning of the pear flesh after cutting the fruit, brush or dip the pear slices in a solution of half water and half lemon juice. Eating and cooking with a wide variety of beautiful, luscious pears are delights of the fall and winter season. Be sure to take advantage of pears’ full range of goodness. d

Pear Galette

Ingredients

Dough • 1 cup all-purpose flour • 1 tablespoon sugar • 1/2 teaspoon salt • 2 large eggs (1 for dough, 1 for egg wash) • 1 teaspoon milk • 5 tablespoons butter, cold and cut into small pieces Filling • 2 tablespoons apricot jam • 2 large Anjou pears • 1 tablespoon butter, melted • 2 teaspoons sugar • Pinch of ground nutmeg

Directions To make the dough, whisk together flour, sugar, and salt in a large bowl. Cut in the butter with a pastry cutter or fingers until mixture resembles coarse crumbs. In a small bowl, whisk together one egg and milk. Add half of the egg and milk mixture to the dough and mix to incorporate. Mix in the remaining egg and milk, and make the dough into a flat disk. Wrap in plastic and refrigerate for at least 30 minutes. After refrigeration, roll out the dough into a 9 to 10-inch circle and place on a baking sheet lined with parchment paper. Brush the top surface of the dough with the apricot jam, and return it to the refrigerator until the pears are ready. Preheat oven to 425°F. While the oven is heating, quarter and core the pears, then slice them lengthwise into quarter-inch slices. Place the pear slices in a fan shape on the chilled circle of dough, leaving a 1 1/2-inch border. Drizzle melted butter over the pears and then sprinkle with sugar and nutmeg. Gently fold the edge of the dough up and over the pears to form a rim. In a small bowl, beat the remaining egg and brush the rim and edges of the dough with the beaten egg. Place the galette in the oven and bake for about 25 minutes until the edges are browning. Let rest a few minutes before slicing. Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.com.

Chequamegon Food Co-op | 7

Bay Produce Tasty Tomatoes Year 'Round

Meagan Van Beest marketing & member services manager

ou’ve probably seen Bay Produce’s pint containers of bright red grape tomatoes and perfectly plump slicer tomatoes on the Co-op’s shelves. What you don’t see is the story behind them. It is one of caring and compassion. You see, Bay Produce was founded to provide meaningful work to adults with intellectual disabilities. Bay Produce is part of the Challenge Center, an organization that provides programs and services to developmentally disabled adults. It was founded in 1969 when a group of parents who had adult children with intellectual disabilities approached the Catholic Charities Bureau to set up services in Superior, Wis. The Challenge Center added Bay Produce to its offerings in 1986. That year, Bay Produce started with a single, half-acre greenhouse that could only be used for a limited growing season. The seasonality of the greenhouse left Bay Produce’s workers without a job for a few months at a time. Plus, each season they had to reintroduce their tomatoes to the market. After some consideration, Bay Produce added a one-acre winterized greenhouse in 1996. Now, they operate out of the original greenhouse, along with the large greenhouse, a plant nursery, and several warehouses. The one-acre greenhouse was built with a computerized environmental control system and supplemental lighting for the winter months. This allows Bay Produce to provide employment all year round, and keeps their tomatoes on shelves in grocery stores and on plates in restaurants. Twenty-five workers do all it takes to grow beefsteak slicer tomatoes in the larger greenhouse. A head grower,

8 | Chequamegon Food Co-op

warehouse manager, warehouse assistant, four plant technicians, and a maintenance person round out the personnel it takes to make Bay Produce grow. They use the half-acre greenhouse to produce grape tomatoes and red, yellow, and orange peppers on a seasonal basis. The crew starts plants and grows basil (exclusively for Upper Lakes Foods) in the nursery. Warehouses are used to store product, packaging, and equipment. The activities at Bay Produce on any given day vary depending on the time of year. Tomato crops start the growing cycle in December. Harvesting begins in April. It continues through the summer and is followed by tearing out the old plants in November, when the cycle begins again. The managers adapt the day’s work according to the continuously changing needs and wants of their workers. The one-acre greenhouse contains approximately 10,000 plants and produces around 35,000 pounds of tomatoes per year. Tomato plants can grow as tall as 35 feet high, and will gain as much as one foot each week in the summer months. It takes a great deal of equipment to operate these greenhouses: carts, pruners, a forklift, knives, fertilizer, coconut fiber (a sustainable alternative to peat moss), vents, fans, irrigation systems, shade curtain, CO2 burners, sump pumps, filters, and lights. Lots and lots of lights! Bay Produce also uses bumblebees to pollinate the plants, a computer system for water, light, and heat, and a delivery van to get their products out to customers. Speaking of delivery, Bay Produce distributes their products every day to Superior, Duluth, Grand Rapids, Cloquet, and the North Shore of Minnesota. Some customers pick up their products to receive a discount.

WINTER 2015

Bay Produce has seen its share of challenges since it first opened. In 1987, a vandal struck the greenhouse and killed the crop. The community was outraged, and rallied to support the organization with financial contributions and other assistance. On the positive side, it brought Bay Produce to the attention of the local community, and they have continued to support the business ever since. More recently, the growers at Bay Produce have been dealing with a disease that has made this a very challenging year. The bacterial canker (or clavibacter) attacks the plant's vascular system and is 100% fatal, according to Bay Produce grower, Richard Fisher. They have lost many plants this year due to this disease. It spreads mainly through the air on dust particles, making it difficult to combat. The employees have worked hard to clean and disinfect the facilities in a concerted effort to control the spread of the disease. Looking to the future, the folks at Bay Produce are interested in experimenting more with herbs including dill, cilantro, and mint. They even had a lively discussion the other day about growing hops and planting an apple orchard. Still, while the tomatoes tend to get all the glory because of their amazing flavor, the real heart of Bay Produce is truly the people who work there. Richard Fisher, Twyla Sjoblom, Don Gitz, Rob Wnuk, Steve Fisher, Ryan Herubin, Scott Sis, Ryan Jodell and Amber Tilli-McKercher work tirelessly to assist their workers in reaching their full potential as workers. Their workers (whom we can't name for confidentiality purposes) are the core of the business’s team. Bay Produce would not exist without them. And they all take great pride in producing quality tomatoes. The workers at Bay Produce love seeing them in grocery stores, and get especially excited when someone says, “Those are the only tomatoes I buy!” d

BAY PRODUCE •

•

Grape Tomatoes AND Red & Yellow Bell Peppers available seasonally Slicer Tomatoes available year round

Winter 2015

Interested in running for the Board? Look for a Call for Candidates in January.

TRUSTED SERVICE THE PROTECTION YOUCOMES NEED, FROM THE HEART. THE SERVICE YOU DESERVE. I’LL BE HERE TO HELP YOU PROTECT WHAT YOU LOVE. Kathy Rickman Agency 419 E Lake Shore Drive Ashland, WI 54806 (715) 682-2777 krickman@amfam.com

David Askue, Sole Proprietor, dba

PREVENTION IS THE FIRST STEP! · Inspections and sweeping to prevent chimney fires · Repair and reline if you’ve suffered a fire

David Askue 800-481-9666 MrChimneySweep.net

+ HEAT WITH WOOD? No extra charge for wood heat. We are Member Owned Your premium dollars stay local! 41396 State Highway 13 · Marengo, WI 54855 715·278·3944 or 888·305·9923

www.northernfinnishmutual.com Chequamegon Food Co-op | 9

WINTER 2015-2016

Classes & Events DECEMBER

Customer Appreciation Day Saturday, December 5 • 11 a.m.-1 p.m. At Chequamegon Food Co-op It’s Customer Appreciation Day in downtown Ashland. We’ll have specials, samples, and more! Gingerbread House BUILDING Instructor: Terri Stephenson Monday, December 7 • 5-7 p.m. REGISTRATION DEADLINE Saturday, December 5, 2015 At the Co-op Community Room Cost: $25/$20 owner Registration required at least 48 hours in advance. Space is limited to 10 participants. Make & Take Class - Build your own gingerbread house to enjoy for the holidays! You’ll learn how to use icing for putting everything together and

use candies for decorating. Please bring a bag of candies (peppermints, gumdrops, etc.) to share.

Wellness Wednesday: NorthLakes Clinic Wednesday, December 9 • 11 a.m.-1 p.m. At Chequamegon Food Co-op FREE! Meet & Greet - Stop by to learn more about winter wellness with the health care providers from NorthLakes Clinic. Season’s Eatings: Holiday Tasting Event Monday, December 21 • 3-6 p.m. At Chequamegon Food Co-op FREE! Sample the season’s best flavors. You’ll be able to try the best specialty cheeses, desserts, and more.

Holiday Bazaar Wednesday, December 9 • 2-6 p.m. At Chequamegon Food Co-op

We’re making it easy to shop local for the holidays! Stop in to find gifts made by local artisans and food businesses. Vendors include Angel Acres, Lea’s Organic Skin Care, NatureMaid Treasures, North Wind Farm, Penokee Mountain Lip Balm, Seed & Sow, Soshi Organics, Sweet Pea Soaps, The Garlic Man and more.

10 | Chequamegon Food Co-op

JANUARY

Sauerkraut Basics Instructors: Andrew and Jennifer Sauter-Sargent, Spirit Creek Farm Tuesday, January 12 • 5-7 pm. REGISTRATION DEADLINE Sunday, January 10, 2016 Registration required at least 48 hours in advance. Space is limited. At the Co-op Community Room Cost: $15/$10 owner Hands-On Class - Meet local fermentation guru Andrew SauterSargent, owner of Spirit Creek Farm, as we discuss the history, health benefits, and key concepts to successful fermentation. He’ll also walk us through chopping, salting, and pounding our own batches of sauerkraut to take home. If you've ever wanted to make your own kraut, this is the class for you! Cheeky Monkey Food Safari with Ashland Parks & Rec Sunday, January 17 • 1-2 p.m. At Chequamegon Food Co-op FREE! Children ages 12 and under can sample different, unusual foods while exploring the “jungle” at the Co-op. Each child will receive a gift bag loaded with fun goodies after completing their exploration. This activity will help your child learn to try new foods, and he or she may come away with a new favorite!

WINTER 2015

Totally Tortellini Instructor: Gina Kirsten, Co-op Owner Thursday, January 21 • 5-7 p.m. REGISTRATION DEADLINE Tuesday, January 19, 2016 Registration required at least 48 hours in advance. Space is limited. At the Co-op Community Room Cost: $15/$10 owner It’s easier than you think to make pasta at home. Homemade tortellini can be yours after you take this fun class. From dough to filling, you’ll get a chance to make this tasty, filled pasta. Then, we’ll eat what we make. Wild Foods Cookery: Making Flour and Food with Cattails and Acorns! Instructor: Gil Schwartz, Seasonally Sourced Saturday, January 30 • 1-3 p.m. REGISTRATION DEADLINE Thursday, January 28, 2016 Registration required at least 48 hours in advance. Space is limited. At the Co-op Community Room Cost: $15/$12 owners Cattails aren't just for muskrats anymore, nor are acorns just for squirrels! In this hands-on class, professional forager Gil Schwartz will demonstrate various techniques for harvesting and transforming the rhizomes of cattails and oak nuts into starchy, gourmet cuisine. After cracking, peeling, picking, and grinding the foods into flour, we will incorporate our yield into creamy soup, flatbread, and more. Empower yourself with the knowledge and experience to utilize some of the most nourishing and abundant wild food sources in our region. These are the events that were scheduled as of press time. For an updated schedule, please visit our Facebook page or our Events page at www.chequamegonfoodcoop.com/ news-events/events.

Winter 2015

FEBRUARY

Understanding Food Allergies Instructor: Dr. Kristi Kiel, naturopathic physician Thursday, February 4 • 5-7 p.m. At the Co-op Community Room FREE! Discussion - This class will provide an overview of information about food allergies: different types of food sensitivities, ways of testing for food allergies, and strategies for healing the digestive system after removing food allergens. Cooking with Seitan Instructors: Sarah and Jim Nevins, Happy Nest Mock Duck Monday, February 8 • 5:30-7 p.m. REGISTRATION DEADLINE Saturday, February 7, 2016 Registration required at least 48 hours in advance. Space is limited. At the Co-op Community Room FREE, but reserve your spot! Demonstration - Whether you are a vegetarian, simply looking to eat less meat, or you just like to learn and experiment with different foods, join us for this fun and tasty cooking demo. You'll learn how to make several delicious dishes using locally made seitan, Happy Nest Mock Duck. Owners Sarah and Jim will demonstrate different cooking methods and we will sample recipes that highlight the versatility of seitan. Class is free. Come hungry! CHEEKY MONKEY PIZZA PARTY with Ashland Parks & Rec Wednesday, February 10 • 3-5 p.m. REGISTRATION DEADLINE Monday, February 8, 2015 Registration required at least 48 hours in advance. Space is limited. At the Co-op Community Room FREE, but reserve your spot! Kids can make their very own heartshaped pizzas from a variety of

toppings. We’ll show them how to make homemade pizzas from start to finish. Plus, we’ll share the love by making Valentine’s Day crafts. Beginning Home Brewing for Dummies Instructor: Rick Olivo Saturday, February 27 • 10 a.m.-2 p.m. REGISTRATION DEADLINE Thursday, February 25, 2016 Registration required at least 48 hours in advance. Space is limited At the Co-op Community Room Cost: $40/$30 owners Bring your own lunch. Do you like beer? Then you can brew. Join award-winning home brewer Rick Olivo in learning the basics of this fascinating hobby that will make you a legend among your friends. Brewing beer at home can be as simple or as complex as you want to make it.

How to REGISTER If a class requires registration, you must register at least 48 hours prior to the class. No walkins will be accepted, so please register if you plan to attend. Classes with registration have a minimum number of participants needed to run. If that minimum is not met, the class will be canceled. Registration also allows instructors to plan for class materials. To register for classes or rent the Community Room, please call or stop by the Customer Service desk. Payment is due upon registration. Questions? Please call or email Meagan Van Beest, Marketing & Member Services Manager at (715) 682-8251 or meaganv@ cheqfood.coop.

Chequamegon Food Co-op | 11

Winter Wellness with essential oils

Amy Arnao aromatherapist & co-op owner Winter preparations! I know that little coupling of words is taking up a lot of space in my head these days as the chill in the air and the diminishing hours of daylight instill in me a sense of expectation for what comes next. Something you might wish to consider adding to your winter preparation list is essential oils (EOs). These concentrated, distilled plant products are chemical powerhouses with widely variant applications in the realm of health and wellbeing. Volumes of books and a myriad of blogs attest to the amazing benefits EOs can provide. Thinking specifically about the areas of our wellbeing influenced by the decrease in light and temperature, mood and respiratory health seem like a good place to start. The decrease in hours of sunlight can appear as a gloomier mood in some people. It is different for each person, but characteristically there is a sense of despondency, unusual sleepiness and fatigue, a craving for sweets, and other indicators that there is an imbalance in our wellbeing. (More significant symptomatic displays could indicate a more serious condition that might require medical intervention.) The “go-to” essential oils for uplifting one’s mood and outlook are the wonderfully fragrant citrus oils, including grapefruit, lemon, orange (both sweet and bitter), and bergamot. A diffusion of these oils, separately or combined with each other or different EOs, whether in a fancy apparatus or a light-bulb ring or simply a pot of water on the burner set at low, will have a noticeable influence on uplifting and brightening effect on our outlook. If sleep becomes an issue, or rather a lack of sleep,

12 | Chequamegon Food Co-op

a tried and true classic EO to consider is lavender. It is gently fragrant and deeply relaxing, and can be applied to a tissue and slipped into the pillow case, as well as diffused. Another arena in which EOs can be beneficial to your wellbeing is that of having a preventative/remedial influence on respiratory health. Many EOs are considered anti-microbial, anti-viral, and antibacterial, plus there are growing numbers of published studies verifying the claims. One of my favorite combinations for relieving a cough/cold is a diffused blend of eucalyptus and cedarwood at a 3:1 ratio. As an example of application, my grade-school aged children would sit at the kitchen counter by a cereal bowl filled with hot water and the 3:1 blend, heads covered with a towel (with eyes closed!) and inhale the vapors for approximately five minutes. In addition to antimicrobial properties, this combination provides mucolytic (mucous dissolving) and expectorant properties as well. Please take note that caution is required when using essential oils around young children as well as indoor cats. As previously mentioned, EOs are concentrated chemicals that deserve respectful consideration and due diligence on the part of the user. It is not recommended that you use EOs undiluted straight from the dispenser, rather it is suggest EOs be mixed in a carrier oil like sweet almond or coconut oil before applying to your skin. More information on EO safety and other uses can be found on my Facebook business page: Crossroads Holistic Healthcare Alternatives. Take care! d

WINTER 2015

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Words of Julie Sorensen wellness manager

inter is here and I wanted to share a few tips on how I survive the season. I love living in an area with all four seasons. Fall is probably my favorite, but I enjoy them all. I no longer have to drive to work and when the snow falls one of my favorite things is to walk to the Co-op. Since I work early in the mornings, sometimes it is a very magical winter wonderland experience. I like to take an immune booster during the winter months. My favorites are usually liquids and I have had success with olive leaf, astragalus, elderberry, and cordyceps. This year, I am trying reishi. The other supplements that I take for winter wellness are Nordic Natural’s Omega-3 oil, Now’s Vitamin D, and Organic India’s Moringa. Moringa is one of the world’s most useful trees because it grows in dry tropical soils and its seeds can be used to purify water, thereby reducing the spread of disease. Its leaves also provide lifesaving nutrition. It has been used nutritionally for over 5000 years in

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14 | Chequamegon Food Co-op

Wellness

India. I like Organic India’s powder. It is also economical as a half teaspoon is the daily dose. I have been taking this energy boosting superfood for a couple of years and I notice the difference when I stop. If I feel like I have been exposed to germs and my throat is scratchy, my first choice is Zand’s Zumka herbal lozenges. They are economically priced and their homeopathic formula works great. I also like Eclectic’s and Zand’s Throat sprays. I learned at a Chinese medicinal workshop that instead of gargling with salt water, substitute a few drops of tea tree oil and gargle. It’s nasty, but will often stop those germs in their tracks. So, I like using a throat remedy as my first attack. I always up my vitamin C amount at this time, too. I prefer a powder and am enjoying the new Rainbow Light Super C buffered powder. If I do end up with a sore throat I drink Yogi’s Throat Coat tea. Urban Moonshine’s Immune Zoom, Throat Spray, and Clear Chest are new on the shelf, but are fast becoming my favorite remedies, too.

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If sneezing and a runny nose are your first symptoms, the staff’s favorite remedy is NatraBio’s Sinus Relief tincture. If taken according to directions, it has more than once stopped my symptoms overnight. If it doesn’t keep the cold at bay, it just makes you feel better when you do have a cold. If you prefer capsules or tablets, other good remedies to have in your medicine chest are Cold Snap or Rainbow Light’s Counter Attack. I also have one of the Yogi Cold Sampler tea boxes in my cupboard. It is a great selection of the teas I like to drink during a cold. I rarely have trouble with my sinuses, but if my nose is stuffy I find great relief with my neti pot. Although I know it is not possible for everyone, my best advice is to rest, drink plenty of liquids, and get enough sleep instead of trying to keep up with your busy schedule. Seasonal affective disorder (SAD) affects many folks. It’s good to take your vitamin D in the winter and I always recommend exercise first. Skiing is my favorite winter activity, but it is dependent on snow. Sometimes I just walk the dog or spend time with friends. Either way, getting out and about is always a mood lifter for me. If none of this is helping you enough, there are many supplements that you can take. Melatonin, Saint John’s Wort, 5 HTP, and SAMe are some of the store’s bestsellers for SAD. I hope your winter is healthy and you won’t need any of this advice, but if you do Kaylie, Pat, and I are happy to help you find the right remedy. Here’s wishing you a healthy, happy, and wonderful winter season. d

WINTER 2015

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Winter 2015

Chequamegon Food Co-op | 15

Pumpkin Gingerbread Ingredients

2 cups sugar 1/2 cup canola oil 1 cup applesauce 1/2 cup blackstrap molasses 4 large eggs 2 teaspoons vanilla extract 1/2 cup water 1 15-ounce can pumpkin puree 1 tablespoon ground ginger 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon salt 2 teaspoons baking soda 1/2 teaspoon baking powder 2 cups all-purpose flour 1 1/2 cups whole wheat flour 1/4 cup raisins (optional) pepitas (hulled pumpkin seeds) crystal sugar

Preparation

Preheat the oven to 350°F. Grease two 9 x 5 inch loaf pans. In a mixing bowl, whisk together the spices, salt, baking soda, baking powder and flours. In a second large mixing bowl, whisk together the sugar, oil, applesauce, molasses, eggs, vanilla, water, and pumpkin until smooth and well blended. Add the flour mix to the wet ingredients and blend well, then pour the batter evenly into the loaf pans. Sprinkle pepitas and crystal sugar on top. Bake for 45-50 minutes until a toothpick inserted into the center of the loaf comes out clean, being careful not to over-bake. Let cool for 15 minutes before removing from the pan.

Serving Suggestion

Pumpkin bread is a delicious breakfast treat served warm with a smear of cream cheese and a drizzle of honey. Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.

16 | Chequamegon Food Co-op

Winter Recipes Maple Chipotle Spiced Nuts

Ingredients

1 pound unsalted mixed nuts, preferably raw: almonds, walnut and pecan halves, peanuts 1/4 cup maple syrup 2 teaspoons chipotle powder 1 teaspoon salt 1 teaspoon ground black pepper

Preparation

Preheat oven to 325 degrees F. In a small bowl, combine the maple syrup, chipotle powder, salt, and pepper. Add the nuts to

the mixture and toss well to coat. Spread the coated nuts in a single layer on a parchment-lined baking sheet and bake for 5 to 7 minutes; then stir and roast another 5 to 7 minutes, remove to a heat-proof bowl and allow to cool. Break up any nuts that are stuck together.

Serving Suggestion

Serve with fruit and cheese, sparkling cider, or cocktails. Make an extra-large batch and package in small jars you decorate for a homemade holiday gift.

Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.

Wild Rice Cranberry Apple Pilaf Ingredients

1 cup wild rice blend 2 cups water 1 cup apple juice 1 tablespoon butter or vegetable oil 2 ribs celery, chopped 1 cup mushrooms, sliced (about 4-5 mushrooms) 3 scallions, chopped 1 apple, cored and chopped into 1/2-inch pieces (leave the peel on for extra color) 1/4 cup dried cranberries 1/4 cup pecan pieces 1/4 teaspoon ground fennel 1/2 teaspoon dried sage 1/4 teaspoon ground ginger 1/2 teaspoon garlic powder Salt and pepper to taste

Preparation

GLUTEN FREE!

In a medium saucepan, bring the wild rice, water, and apple juice to a boil. Reduce the heat, cover the pot, and simmer for about 40 minutes until the rice is tender. Remove the rice from the heat, drain off any remaining liquid and set aside. In a large skillet, heat the butter or oil over medium-high heat. Sauté the celery and mushrooms for 3 to 5 minutes. Add the remaining ingredients (except for the rice) and sauté for another 3 to 5 minutes. Finally, add the rice to the pan and toss with the veggie and spice mixture. Season with salt and pepper and serve warm.

Serving Suggestion Serve as a side dish or stuff into halved, baked winter squash for a vegetarian main dish.

Recipe courtesy of Chequamegon Food Co-op. Reprinted with permission from StrongerTogether.coop.

WINTER 2015

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Chequamegon Food Co-op | 17

Chequamegon Food Co-op Board Of Directors

Board News

Jarrod Stone-Dahl has resigned as Board president, but will retain his seat. Board officers are now: • Steve Sandstrom, president • Justus Grunow, vice president • Chad Rickman, treasurer • Lee Stadnyk, secretary

Ends Statement

Who We Are Chequamegon Food Co-op exists so our community has an enhanced quality of life. What We Strive For Our community has access to healthy, organic and locally produced goods. Our community has a thriving local economy. Our community is knowledgeable about choices that impact the economy, personal wellness, and the environment. What is an ends statement? An ends statement defines organizational purpose, telling a story of what results affect people for a specific benefit. Ends statements justify the existence of an organization.

business!

Save the Date!

BOARD MEETINGS All meetings are the third Tuesday of each month at 5 p.m., unless otherwise noted, in the Community Room. Tuesday, December 15, 2015 Tuesday, January 19, 2016 Tuesday, February 16, 2016 Contact the Board board@cheqfood.coop Board information Minutes and agenda are posted in store and on our website.

18 | Chequamegon Food Co-op

BOARD UPDATE Lee Stadnyk board secretary The Chequamegon Bay area is a wonderful place to live. We all want to see our community continue to thrive and flourish. The Chequamegon Food Coop is dedicated to bringing that about. Here’s how: • The Co-op chose to invest in the downtown area. We spent over $2,000,000 to renovate and develop the new store on Main Street. And, almost all of the work for that development went to local contractors and businesses. The money flowed back through the community. • The Co-op is owned by our community. Presently there are over 2,600 owner households. When the Co-op makes a profit, monies are given back to the owners. The other large groceries in our community send their profits either down to Arkansas or over to Minnesota. • The Co-op has signed on to the Superior Compact. We are committed to securing 20% of our store items from local producers and businesses by the year 2020. • The CHIP program, started and run by the Co-op, provides interest free micro-loans to help local producers. At present, there are over $40,000 in loans lent out. • With the development of the new store, the Co-op invested in a Community Room with state of the art audiovisual equipment and a complete kitchen. It is a place to host cooking classes and health and wellness events. It is also open for use by all community groups. Presently, 40 to 50 classes are held annually in the space. • And, of course, there are the products we sell. The Co-op focuses on being a major source for organic and sustainably produced products and foods. We prioritize local products. Buying local and knowing where your money goes is a way for you to support your neighbors while also encouraging the business and agricultural practices you value most. As we continue on into our second year in the new store, we hope to be able to both improve our existing community focus and offer more to the place we call home. As always, if you would like to offer suggestions for the future of our co-op, please email the Board at board@cheqfood.coop. d

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Meet the Staff Maya Wenner grocery manager Where are you from originally and what brought you to Ashland? I am originally from Appleton, Wis. After visiting the Northwoods with family all my life, I came to Northland College and never left. That lake keeps me here. What do you do at the Co-op? I am the grocery manager here at the Co-op, so I purchase all of the packaged goods and bulk products in the store. Whatâ&#x20AC;&#x2122;s your favorite thing about working here? My coworkers are wonderful! I also enjoy providing the community with real, wholesome food. Anything else you want people to know about you? When I am not at the Co-op, I enjoy anything that has to do with Lake Superior: swimming, sailing or just looking at it makes me happy! I enjoy warm vacations and am a dedicated Packers fan! d

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Winter 2015

WINTER 2015

Staff Updates

We say goodbye & wish farewell to: Savannah Newton, cleaner Curt Ellson, cleaner We note the following anniversaries: Julie Sorensen, 14 years Michael Martin, 4 years Corrine Sigmund, 4 years Derek Campbell, 3 years

Store News

Discontinued Products Over the past several months, we have gone through the products on our shelves and removed the underselling ones. If you discover that one of your favorites is no longer available, please see a staff member to ask about special ordering it.

Lower Prices

New

If you've wandered the aisles lately, you LO W E R may have noticed PRICE! the little orange tags that say, "New lower prices." Through a combination of deals with distributors and better buying power, we have been able to reduce some of our costs and will be passing the savings on to you.

Co+op Basics Speaking of lower prices, this past fall we introduced a new line of value products called Co+op Basics. Look for the purple Co+op Basics signs on shelves throughout the store to find affordable natural foods.

Chequamegon Food Co-op | 19

Change service requested

PRESRT STD. U.S. Postage PAID DULUTH, MN PERMIT NO. 1003

700 Main Street West Ashland, WI 54806

WeOur Owners Coupon

Save 10%

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quarterly magazine

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Gingerbread House Buildin

• Winter Essential Oils • Winter Recipes • Bay Produce • Winter Events • Store News

Make & Take

Monday, December 7 See registration info & details inside!