February/March 2017

s t o P m o C The

February/M arch 2 017

Fertiliz er Fo r

The Min d

Update: Food Justice For All Page 4

Downstream Film Series Page 8

Secure Food System for Local Youth Page 18

Contents Update: Food Justice For All ���������������������4 Supporting Board Compensation ������������6 Board of Directors 2017

Comment Cards �����������������������������������������7

Dirk Peterson - President Penny Hillemann - Vice President Clark Ohnesorge - Secretary Dan Forsythe - Treasurer Alyson Center Andrew Henley Doug Hiza Adam Hoffman Kathy Zeman

Downstream Film Series ���������������������������8

board@justfood.coop

Classes, Events, FoodShare......................10 Real Food, Under Pressure ����������������������14 What is a CSA? ........................................16 Food Security for our Local Youth ���������18

Management Team

Jerry Huddleston, General Manager Stephanie Aman, Marketing and Member Services Manager Lindsay Byhre, Human Resources Manager Robert Erpenbach, Finance Manager

Membership Benefits

• Supporting a locally-owned, sustainable and socially responsible business.

• Email Subscription to The ComPost.

• Profits returned to members as patronage rebates, at the discretion of the Board.

• Member-only prices on Co-op classes.

• Check writing for up to $20 over the amount of purchase.

• Member-only specials on selected items throughout the store.

• 10% case discounts, some exclusions apply.

Membership application on page 19.

About The ComPost

Fertilizer For The Mind

Editor: Stephanie Aman

The ComPost is a bimonthly publication of Just Food Co-op and is published for the benefit of our membership and the community. The opinions expressed herein are those of the authors and not necessarily those of Just Food Co-op or its members.

For information about submissions, contact Stephanie Aman at 507.650.0106 or outreach@justfood.coop. Letters to the editor are welcome and may be sent to the same email or 516 Water St. S., Northfield, MN 55057.

Just Food Co-op is a proud member of the Twin Cities chapter of the National Cooperative Grocers (NCG).

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What’s Now? Produce • In Season Citrus • Fair Trade Flowers • LOCAL Fierce Ferments

Deli • Beer Cheese Soup made with LOCAL Beer • Seasonal Salads

Meat & Cheese • Cocktail Weiners • CannonBelles Gouda

Wellness • Salt Lamps • Garden Of Life Sports Bars

Center Store • LOCAL Dumpling & Strand Fresh Pasta • LOCAL Twisted Shrub Drinking Vinegars • Dog Treats

February/March 2017

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General Manager & Board Update

UPDATE: Food Justice for All

Doug Hiza Board Member Co-op Member

Jerry Huddleston General Manager Co-op Member

When we decided to co-author an article for the Compost on Food Justice (specifically WIC) we had hoped that owners would provide us with feedback. We were not disappointed. So we decided at the December Board Meeting to write a second article to share some of that feedback and to update the ownership as to the progress being made on becoming a WIC certified store.

Most of the feedback was in favor of Just Food Co-op becoming WIC certified.

A local farmer wrote, “For the past few years I’ve felt like the Co-op has been a grocery store that sells good food. This type of discussion and action around food justice gives me hope that the Co-op will return to what I’ve seen from it in the past, which is to be a transformative force in our community. … I’m someone who thinks that some of the products we currently carry are not healthy and environmentally sustainable and don’t meet the definition of “good food” (an example would be some of the chicken we carry or the rBST free milk). But there is always give and take to achieve different goals.

In this case, being able to serve people on WIC far outweighs the downside of carrying a few extra products I don’t like.”

We agree with this owner about the give and take needed in a cooperative grocery store. We can never meet every need of every owner and some people will be disappointed by what is not included in our product mix. We need to, and will continue to, strive for the best balance that works within our Ends Policy including the considerations around justice for our farmer/producers, our staff, and our present and future owners.

One mom shared the following thoughts: “If JFC adopts even some of these ideas [WIC and/or assistance for needy families], it would help my family’s bottom line and I hope could show a greater percent of our community that the door is also open to them. My main concern is that we don’t lose the shelf space for the high quality (organic, local) products and producers as well.”

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This owner points out a very real concern having to do with shelf space and its relationship to product offerings. As we pointed out in the previous article we are moving forward with expanding the retail space in the store this year with a store remodel. That will provide space for not only a greater variety of products, but also gives us the ability to add products for populations with economic, cultural or ethnic needs that we haven’t been able to

serve very well in the past.

And to be fair, some of the feedback showed that a few owners have legitimate concerns.

One owner wrote, “I would like to point out how providing justice for the consumer by offering cheaper food directly supports injustice in the farming and food system. Food is cheap because of advances in technology, but it is also cheap because farm and food processing laborers are severely underpaid. … I am glad to see that Just Food is working towards a more just world. I look forward to working towards justice together. However, the injustices in the global food system run deep and I encourage you all to continue to explore which systems you are supporting.”

This owner rightly reinforces the theme of our previous article on justice. Just Food Co-op was established with the principle of food justice strongly embedded by the founders. As we pointed out in that article we feel we have made significant strides in justly dealing with farmers/producers and staff. The article was meant to address the part of the food chain that we haven’t paid as much attention to—those who are food insecure and are challenged by the cost of good food that all should be entitled to. We hope to be able to address the issue of food justice in that population while not compromising our attention to justice in the others that have been our focus to date.

We want to thank all of the owners who shared their thoughts with us. This is what cooperation is about. Several owners have also poised questions to us in-store that have been concerned with how WIC will be implemented at Just Food Co-op and what changes would have to be made.

We will focus the remainder of this article addressing those concerns.

Here is a brief synopsis of product categories we already carry that are WIC eligible and a description of which product categories that must be altered for Just Food Co-op to participate in the WIC program: Categories already WIC compliant: Fruits: Any variety of fresh fruits – whole or cut, including organic are allowed with WIC. Any variety of frozen fruits with no added sugar, including organic options are also allowed. Any canned fruit packaged in water or juice without added sugar, including organic options is allowed.

Vegetables: All fresh vegetables, whole

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or cut, including organics are allowed with WIC. Any plain frozen vegetables, canned vegetable, regular or low sodium, are allowed – including organics.

Any plain variety of canned tomatoes (whole, crushed, or diced) including organics are allowed with WIC vouchers.

approved options. This decision will be based on movement reports, and we promise to communicate which cereals will be discontinued so as to find solutions for those members who are affected.

100% Juice: Single flavor juices (orange or grapefruit) with 120% or more daily Vitamin C or single flavor juices from concentrate (orange, grapefruit, pineapple, apple, or grape) are allowed.

Bread: Of all the conventional breads we can choose from, only one met our product policy, Pepperidge Farm Whole Grain Rye (seeded). Tortillas by La Perla (produced in Minneapolis) are eligible for WIC vouchers.

Whole grains: Bionature whole wheat pastas (any variety), bulk items including oats, brown rice, dry beans, peas, and lentils (including organics) are all allowed.

Non-organic peanut butters are allowed.

Non organic canned beans are allowed.

Dairy: Schroeder Dairy products, Meyenberg goat milk products, and Brown Cow yogurts are all allowed as long as non-organic. Co-op Basics cheeses would be allowed, as would Phil’s cage-free white eggs.

Soy products: The following tofu brands are accepted under WIC: Mori-Nu, Nasoya, WestSoy, and Wildwood, including organic varieties. Silk brand and Pacific Natural Foods soy beverages are also allowed.

Categories where we will have to bring in conventional products: Non-refrigerated bottled juice: We have identified Welch’s 100% Grape Juice and Original V8 Juice as two options that would not violate our product policies.

Welch’s 100% Grape Juice contains nothing but juice. Welch’s is working towards non-GMO certification, and is a subsidiary of the National Grape Cooperative Association comprised of 941 family farms in Michigan, New York, Ohio, Pennsylvania, Washington, and Ontario, Canada. V8 Juice (produced by Campbell’s Soup) contains no artificial colors, preservatives, or flavors, yet the “natural flavorings” may contain natural occurring glutamates (MSG). This possible MSG is not added MSG. Boxed cereals: We have reviewed over sixty cereals, and have identified several as being in compliance with our product quality policies, i9ncluding Grape-Nuts, Cream of Wheat, Quaker Oatmeal, Cheerios, and Cream of Rice. Given our current shelf-space limitations, this means we would have to discontinue 5 cereals to make room for the WIC

February/March 2017

Infant Foods: Most Beech Nut brand products would be in compliance with our product policies, including cereals, meats, vegetables, and fruits for infants.

Beech Nut is currently working with the non-GMO Project to become non-GMO certified. Beech Nut utilizes glass jars as opposed to plastic tubs. While not certified as organic, Beech Nut’s internal requirements on sourcing fruits and vegetables match the organic standards of the USDA. Canned Tuna / Salmon: Chicken of the Sea canned tuna and salmon are both wild caught, and dolphin-safe. Chicken of the Sea is dedicated to becoming GMO-free with the goal of having all of their products GMO-free by July 1, 2017.

So, two bottles of juice, five boxes of cereal, a clean line of baby food, one loaf of bread, two tortillas, one can of tuna, and one can of salmon…and that’s it! Those are all of the product offering changes that Just Food Co-op would have to make in order to become WIC certified and become more accessible to those in our community who need us the most.

Once again, we ask that you help us spread this information and give us your feedback. Now that we have a clear idea as to what Just Food Co-op would have to add to its product mix, does becoming a WIC certified store still appeal to our owners? Let us know!

Coffee with the Board 10:00am-12:00pm First Saturday of the month

To contact the Minnesota State WIC Office call: 1-800-657-3942 or 1-651-201-4444 http://www.health.state.mn.us/wic

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Food For Thought

Supporting Board Compensation Fellow Member-Owners,

Matthew Berg-Wall Former Board Member Co-op Member

This year, I am completing my two-year term as a Director of the Just Food Board. I am writing to share my impressions of the work of your current Board, remind you that they are not compensated at all, and convince you this is a mistake we need to correct.

Just Food benefits from a highly professional, incredibly hard working, volunteer Board of Directors. The current Board is a dedicated group. The past year has been challenging. In addition to the regular work of policy governance, this work included beginning an extensive review of our Co-op’s current relationship with our Ends, justice, health, sustainability, and education. We started conversations with local producers about how the Co-op can further support the local foodshed. We sought to recruit new volunteer Directors. We created thought provoking, educational opportunities, made ourselves available for feedback and direction, and networked locally and nationally, educating ourselves to better serve our community. Finally, and perhaps most importantly, we hired a new General Manager. I cannot overstate my gratitude to the current Board’s GM Search Committee for their work. While none of them recorded the hours spent, I assure you, their efforts were impressive and extensive. Their work ensures a strong future for our beloved co-op as we head into expansion.

Just Food’s Board of Directors is not compensated in any way, which is unusual (Zimbelman, 1989). It is more common for new co-op’s to have uncompensated directors. However, we aren’t new anymore. If the Co-op is to grow in the way we want, so must the work of the Board. This is why compensation is important. Compensation and effort are related. In other words, compensation is associated with greater time commitment to the work of the organization (Buchanan, Buteau, Di Troia, & Hayman, 2005). Also, we have a good idea as to how we should plan for and implement compensation to ensure that the benefits of compensation are realized at our particular co-op (Healy & Scholl, 2011).

Perhaps most importantly, we have the opportunity to strengthen our job description in order to clearly identify what we want from future directors in

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return for professionalizing their work by way of compensation.

Finally, there’s the moral point of compensation that I kept returning to as the hours of work mounted in the GM search process: These people simply deserve it.

And, here is the daunting truth: There is so much more work ahead of us.

Expansion must happen if the Co-op is to survive in an increasingly competitive market. The work of the Board will grow.

Director compensation is a strategic decision – perhaps an experiment – to ensure that Just Food’s Boards of the future will continue to perform commensurately with the growing workload attendant to an expanding the Co-op.

I want to be clear that at this time, there is not unanimity on the Board as to the question of compensation. Therefore, I invite you to talk to us to share your thoughts and concerns and hear ours.

Come to Coffee with the Board, hosted at Just Food every first Saturday of the month. Should we decide to compensate the Board of Directors, the bylaws need to change. To do that, we need to vote at the Annual Meeting. Let’s start the conversation now so that if that vote comes, each of us knows how we want to define the relationship between Just Food’s owners, Directors, and the Co-op itself.

Works Cited Buchanan, P., Buteau, E., Di Troia, S., & Hayman, R. (2005). Beyond Compliance: The Trustee Viewpoint on Effective Foundation Governance. Cambridge: The Center for Effective Philanthropy.

Healy, M., & Scholl, M. (2011, November 1). CBLD Field Guide. Retrieved July 29, 2016, from CDS Consulting Co-op: http:// cdsconsulting.centraldesktop.com/cbld/ BoardCompensation Zimbelman, K. (1989, July 23). Director Compensation: A Review of Practices.

Cooperative Grocer .

The ComPost

Comment Card Feedback

Comment: I love the remodel! I always see you guys working hard and all of your staff is knowledgeable! LOVE THIS COOP! Response: Thank you thank you! We are always so grateful to be able to provide more choices to our shoppers. Our produce department has done a fantastic job of ensuring fresh produce for our customers. The new ice trayed bins will allow us to offer more local produce as the season comes and a much better shopping experience. Thank you so much for taking the time to write!

Comment: Bring back bulk white beans, please!

Response: Thank you for taking the time to fill out a comment card! We know that the changes in bulk are affecting some of our shoppers in a negative way. We are looking for ways to accomodate and be able to bring back some of the more requested items. As we look to our remodel, we are very hopeful many of the items that were loved and purchased will find their way back to the bins.

Comment: I prefer the bulk dried fruit to be in plastic bags instead of plastic containers. I like to be able to fit them into small places like backpacks and Christmas stockings.

Response: We truly appreciate your feedback on the recent changes to the bulk nuts and fruit. To ensure quality and freshness, this is the most effective way to accomplish that goal. We are finding that the new packaging actually has resulted in more sales, which means the product is going to the shelf and not sitting there very long. The plastic containers are also recyclable, and the bags were not recyclable for all homes. We hope that folks will reuse or recycle the containers versus needing to toss the plastic bags.

February/March 2017

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Community Support

First Annual Downstream Film Series Three Saturdays in February 2017

Kristi Purcell CRWP Community Engagement Coordinator Local Farmer Co-op Member

With so many talented artists in Northfield including filmmakers, the Cannon River Watershed Partnership has decided to host another film event in 2017, but this time it’s one with “local” stamped all over it. I’m proud to introduce the first annual Downstream Film Series that will have national feature-length films, locallymade and produced shorts along with community conversation led by community members willing to share their expertise.

Since what we do affects others downstream, CRWP has decided to create our own series of events to facilitate thoughtful discussion surrounding issues that impact and are important to residents in the Cannon River Watershed: environmental justice, using film as a tool for activism, and examining the place of dams in healthy waterways. Each event will have a different theme and feature film(s) while still holding fast to the stories told from area residents.

We are suggesting individuals make a donation of $10-$20 and the money raised will go towards funding the work CRWP does to “engage people in protecting and improving the water quality and natural systems of the Cannon River Watershed” as per our mission. Be part of the conversation and hear from folks you know as well as others whose stories you don’t know yet and come out to show your support for CRWP! EVENT DETAILS: All events are suggested donation to CRWP and each evening will have refreshments provided by Just Food Co-op. After each film program local leaders will be speaking to the topics raised by the films in order to better frame our local

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conversation and perspective. The final evening will also have a silent auction fundraiser to benefit the Cannon River Watershed Partnership.

Saturday February 11th, 2017: Tomson Hall room 280, St. Olaf College, Northfield Minnesota. 4:30pm doors open at 4:00. This film program theme is Environmental Justice. Featuring the film “This Changes Everything” by Avi Lewis. Conversation includes representatives from the Young People’s Action Coalition.

Saturday February 18th, 2017: Weitz Cinema, Weitz Center for Creativity, Carleton College, Northfield Minnesota. 4:30pm doors open at 4:00.

This film program theme is Video and Activism. Featuring the films “Bear Witness” by Nate Ptacek & Matty Van Biene and “The Fisherman’s Son: The Spirit of Ramón Navarro” by Chris Malloy. This event is co-sponsored by Take Back the Tap, student organization at Carleton College and is one of the events as part of 2017’s Climate Action Week! Conversation includes representatives from Patagonia and Save the Boundary Waters.

Saturday February 25th, 2017: Northfield High School Auditorium, Northfield Minnesota. 4:30pm doors open at 4:00. This film program theme is Dams and Healthy Waterways. Featuring the film “DamNation” Travis Rummel & Ben Knight. Silent auction and light meal to follow in lower cafeteria. Conversation includes a representative from the Minnesota DNR. More information available at www.

DownstreamFilmSeries.com

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Free Even t!

February/March 2017

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REGISTERING FOR CLASSES

Classes/Events

Pre-registration is required for classes. You may register online or at our store at our customer service desk. Class fee(s) are due at time of registration. Registration closes 48 hours prior to the class.

Visit justfood.coop for more information and to register.

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Healthy Lifestyle with Alkaline Foods Join us to learn about the benefits of eating an alkaline diet and how to make healthy lifestyle changes to maximize your health and wellbeing. Sample different plant-based recipes that you and the whole family will enjoy!

Karri Tidwell is a Certified Health Coach and Certified Detox Specialist located in St. Paul, MN. Karri believes that just as we are all different, no one healing modality works for everyone, and will guide you to the foods and lifestyle choices that best support you and your unique needs.

Tuesday, February 7 ������ 6:00-7:30 p.m.

Free!

Coffee With the Board

Come and meet with a couple of your current board members and enjoy a cup of coffee and a treat! All are welcome!

Saturday, February 4 10:00a-12:00 p.m.

Saturday, March 4 ����10:00a-12:00 p.m.

Heart Health Sample Day

Come and enjoy some delicious samples of some of the heart healthy foods and some local companies. We’ll also be showcasing some of our local companies - Valentine’s Day style! Everyone is welcome!

Saturday, February 11 10:00a-1:00 p.m.

Free!

Eat Local Challenge

We’re bringing it back - the Eat Local Challenge! Your mission, should you choose to accept it, is to eat 50% of your food from local sources. Local will be defined as a 100 mile radius of Northfield and the state of Minnesota (grown or processed in).

Watch for some fun ideas to help you meet this challenge head on and be successful in supporting your local foodshed.

Members - during these 2 weeks, you will receive 5% off your local purchases! Help support our local businesses and growers!

The Eat Local Challenge will run from Sunday, March 5 to Saturday, March 18.

Food Justice/Local Sample Day

We will focus our sample day on local vendors, local food system and products that align with our ends in providing just food to everyone. Sample day is a fun way to get to try some differnt products that you maybe were curious about and learn more about the company or family that is invested in getting that food to your table.

Saturday, March 11 ����10:00a-1:00 p.m.

Free!

CSA Day

Just Food welcomes local Community Supported Agriculture (CSA) Farmers to our CSA Day! Check out what each farm has to offer and see if a CSA Share is something that makes sense for you and your family. Farmers will have open spaces in their CSA and will have forms available that day. Come check it out!

Saturday, March 4.......10:00a-1:00 p.m.

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March is Minnesota FoodShare March Campaign month.

Did you know that 1 in 10 Minnesotans - more than 500,000 residents, are food insecure? Food security is defined as access by all people at all times to enough food for an active, healthy life For the past few years Minnesota food co-ops have worked together to raise food and money for neighborhood food shelves as part of the Minnesota FoodShare March Campaign. This campaign has been going on for over 30 years, supporting 300 food shelves, and is held in March because that is typically when all the holiday donations run out and food shelves are at their barest.

Some of us collect food, some collect money and some collect both. We register together and report our totals together and typically rank 3rd in the state for our donations! Last year the 17 Minnesota food co-ops that participated together raised a total of 109,371.37 lbs./dollars for food shelves across the state!

Customers - we have a goal to raise

3500 either pounds or dollars for Northfield Food Shelf.

You can round up at the register, bring food to put in the bin in the foyer or consider the idea of “buy one, give one� on shelf stable products. Let’s restock the shelves and help be a solution to food insecurity on our own town!

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Heart Healthy Recipes February is heart health month! In celebration of a healthy heart, try out some of these heart healthy recipes we’ve compiled for you!

Black Bean Soup Ingredients: 1 tbsp avocado oil 1 medium onion, diced 1 tbsp garlic, minced 2 tsp ground cumin 1 jalepeno, chopped 2 C dried black beans, rinsed and soaked 1 15 oz can diced tomatoes 1 C chicken broth 1 bunch fresh cilantro, chopped

Directions: Cook black beans, according to directions.

Add olive oil to a large pot and cook onion until translucent. Add garlic, cumin and jalapeno pepper and cook for one minute more. Add beans, tomatoes and broth. Bring to a boil, reduce to meium heat and simmer for 15-20 minutes. Serve with fresh cilantro and a squeeze of lime!

Blu-Peach Smoothie Ingredients: 1 C frozen blueberries 2 C frozen peach slices 2 C fresh spinach 1 C unsweetened almond milk 1 tsp local honey Optional: 1 tsp flax seeds

Directions: In a blender, combine all ingredients.

Blend until smooth - usually 1-2 minutes.

Makes 2 super smooth servings.

Quinoa Cakes Ingredients: 3 sweet potatoes, baked 1 C cooked quinoa, cooled 2 farm fresh eggs 3 cloves garlic, minced 6 oz Parmesan cheese, shredded 2 tbsp fresh parsley, finely chopped 1 tsp salt 1/4 teaspoon ground black pepper 1/4 tsp nutmeg 2 tbsp avocado oil

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Directions: In a large bowl, combine potatoes, quinoa, eggs, garlic, cheese, parsley, salt, pepper and nutmeg.

Heat 1/2 of the oil in a large saucepan.

Form half of the mixture into 4 patties & place in the pan; cook until patties are golden brown on each side. Place cooked patties on a baking sheet. Repeat process with remaining oil & quinoa mixture.

Bake cakes in the oven for 5 minutes.

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For Someone You Love

Valentine’s Dinner Made Easy!

Steak and Shrimp for 2 Ingredients: 6 jumbo shrimp, peeled and deveined (tails intact) 2 tablespoons extra-virgin olive oil Juice of 1/2 lemon 2 teaspoons chopped fresh thyme, plus 2 to 3 sprigs Freshly ground pepper 6 slices pancetta (about 2 ounces) 1 10 -ounce piece beef tenderloin, trimmed Sea salt 8 asparagus spears 1 tablespoon unsalted butter Directions: Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl.

Wrap each shrimp with a piece of pancetta.

Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside.

Snap off the tough ends of the aspara-

gus. Put the asparagus in a microwavesafe dish with 1/4 cup water and a pinch of sea salt.

Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes.

Transfer to a cutting board to rest while you cook the shrimp.

Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes.

Slice the beef into 4 pieces. Serve with the shrimp and asparagus.

Recipes from: www.foodnetwork.com

Minneapple Mule Ingredients: 1 oz Apple Ginger Twisted Shrub 1 oz Vodka 3 oz Reeds Ginger Brew Lime wedge for garnish

Directions: Combine shrub and vodka ingredients in shaker cup with ice. Shake and pour into a copper mug, top with ginger beer and enjoy.

Recipe from: http://www.thetwistedshrub.com/recipes-1/

February/March 2017

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What’s Trending

Real Food, Under Pressure!

Stephanie Aman Marketing & Member Services Manager Co-op Member

It’s 4:30 on a Monday night, the weekend was busy, meal planning was an afterthought and you are feeling very uninspired when it comes to dinner. You certainly didn’t thaw anything from the freezer and the kids are hungry and your significant other will be home in one hour. Take out? Seems like a very valid option, except for that budgeting resolution you made in January that nags at you, so you try and figure something out. Sounds like sandwiches again!

That opening paragraph was me until I decided I needed to change the ending! Enter the electric pressure cooker (mine is the InstantPot brand). Electric pressure cookers seem to be the newest trendy kitchen appliance and it is single handedly the best kitchen appliance I own! I might even own two. And I might have named them. They do most of the cooking around our house now so they are just like family members!

When I talked to others about my InstantPots, I felt like an infomercial as I talked about the wonders of Patty and Roy (my InstantPots), but then I realized just how how much of a stressor they remove in my life, and I was just hoping to help some friends in that might be in the same boat. We all lead very busy lives and this method of cooking allows anyone to put whole food meals on the table in very short order.

Skeptical? I was too. What if I told you that I can make a spaghetti dinner in about 10 minutes and I do not boil water? Homemade mac and cheese without boiling water in about 5 minutes? How about fall off the bone ribs or a whole chicken in 35 minutes?

Nevermind the soup that tastes like you spent the day cooking it slowly on the stove, now done in about 30 minutes?

Patty and Roy do this regularly at my house!

Just Food Co-op has hosted two sold out classes with the InstantPot. Amongst our staff, we have at least seven of these electric pressure cookers and most have found them to be super helpful. Our owners range from empty nesters to those with young babies in

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the house.

Sherri Meyers, Just Food’s Packaged Grocery Manager, who also is the co-instructor for the InstantPot classes said, “I love my InstantPot because I can make a healthy nutritious meal at the ‘last minute’ and not feel guilty.”

That is so true. Owning the electric pressure cooker, I know I can look through my freezer and find some frozen meat and I can still put dinner on the table in less than an hour. Patty and Roy can cook frozen items too! Electric pressure cookers operate by pressuring up first, which means that the temperature inside the pot has to ‘come to pressure’ before it starts to cook. Frozen meat just means it takes a bit longer to come to pressure. I can still cook a whole chicken, from frozen, in about an hour or so. Pretty cool, right?

The electric pressure cooker has given me the ability to put delicious wholesome meals on the table for my family with minimal work and in short order.

It’s been a budget saver for us because we eat out less and are experimenting with fun new foods. With two InstantPots in the house, Patty is responsible for the main dish and Roy makes the side dishes - they are a team! With two kids involved in afterschool activities, I can put food in the pots, set them and run the kids where they need to be and dinner will be ready when I get home.

Patty and Roy have many different settings too: slow cooker, yogurt maker and rice cooker are all functions of the InstantPot. Kalona whole milk yogurt is scrumptious, just sayin’!

Tonight, Patty made us a pork shoulder roast in 90 minutes and Roy is simmering some charro beans (from dried beans) as a side and my family will enjoy pulled pork sandwiches after we get back from after school activities.

They keep our meal warm until we’re ready to eat. I am so grateful to have found a solution to the dinner time doldrums!

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Easy InstantPot Recipes

Pulled Pork Ingredients: 3.5 pound pork shoulder roast 1 Small Onion, Sliced 2 C Favorite BBQ sauce 2 C Water Salt and pepper to taste Directions: Put water and ½ C of BBQ sauce in the Electric Pressure Cooker. Season meat the salt and pepper and place in the pot. Lay

sliced of onion on the pork. Place top on pressure cooker. Set the pressure cooker using the manual setting to 90 minutes, high pressure. Ensure valve is closed. When the time is up, allow the pressure cooker to release the pressure naturally. Take the meat out of the pot (careful, it’ll be falling apart!). Shred the meat with 2 fork. Add as much BBQ sauce as you like (saucy or not as much). Serve with buns or as a topping for a salad.

Gluten Free Mac N Cheese Ingredients: 1 12 oz package Gluten Free Rotini 3.5 C Water 3 TBSP Butter ½ Cup Whole Milk or heavy cream 2 Cups Mixed cheeses (we like a combo of sharp and mild cheddar) ¼ C Shredded Parmesan Salt and pepper to taste

Directions: Set the pot to saute and put in butter.

Allow to melt then add the water and pasta. Stir together. Put the lid on and set manually set the pot to 4 minutes, high pressure. Ensure valve is closed. When the timer goes off, release the pressure of the pot and open. Add milk and stir together.

Add the parmesan cheese and stir. Mix and add cheese to the desired consistency. Salt and pepper to taste.

Easy ‘Baked’ Sweet Potato Ingredients: 3 Sweet Potatoes, cleaned 2 cups water Directions: Pour the 2 cups of water into the pot. Set the trivet (comes with the InstantPot) in the bottom. If your sweet potatoes are large, cut them in half. Set sweet potatoes on the trivet. Put the lid on and set manually set the pot to 16 minutes, high pres-

February/March 2017

sure. Ensure valve is closed. You can either quick release or allow a natural release for these. This method works for more than 3 potatoes too - add what you’d like to feed your family, up to the fill line in the pot.

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Supporting Local

What is a CSA?

Val Critser Fresh Manager Co-op Member

A Community Supported Agriculture (CSA) is a mutual commitment between a farmer and the people who buy the food from that farmer.

The people support the farmer by paying for their share of the food before the season starts and the farmer provides the members with food throughout the growing season. The members share the risks that come along with farming but are also rewarded with more food in years when crops are abundant.

Supporting this model also helps to ensure there will be a responsible farmer and healthy farm to produce food for them the next season.

Robyn Van En is known as the pioneer of the CSA movement in North America. She founded the first CSA in the United States in 1985 at Indian Line Farm in Massachusetts, after hearing about the concept from a friend from Switzerland. However, several sources site the first CSA to have been started in the late 1960’s by a group of women in Japan.

These women were concerned with pesticide use, processed food, and the decline of small family owned farms. The concept that developed is know as Teikei, literally translated as partnership or cooperation, but has come to be more commonly known as “food with the farmer’s face on it.”

Everyone benefits from joining a CSA. The members get fresh, nutritious food at a fair price, as well as knowing where and how their food was grown. The farmers get a greater sense of job security and receive fair wages by cutting out the middleman, while also experiencing the pride of seeing how their work is directly impacting their members.

The farmers are also using sustainable practices that preserve the land for future generations. Even the greater community benefits from CSA because the dollars being spent are going directly back into the local economy.

There are many types of Community

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Supported Agricultures. You may be more familiar with vegetable farms but there are also CSAs that can provide you with any of the following: meat, eggs, cheese, various dairy products, honey, syrup, flowers, herbs, fruit, even homemade canned products and freshly baked bread.

For a greater selection, multi-farm CSAs bring several farms together which can provide more crop security and the opportunity for new farmers to work with more experienced farmers. CSAs that are not multi-farm may also choose to hold an agreement with other farmers to supplement their share as needed in the case of massive crop failure.

Timelines for CSAs can vary depending on the farm and what is being produced. In warmer climates, vegetable CSAs can operate year round, but here in Minnesota we have a shorter growing season. The cycle of most vegetable CSAs in the Midwest start with sign-ups in the early spring, either March or April.

Members generally start receiving produce when the farmers begin harvesting in late May or early June.

Weekly shares then last through mid to late fall, usually well into October or even November. Many vegetable CSAs dedicate their last few shares to produce which stores well in the winter months.

Community Supported Agricultures that depend on animals for their products may have different timelines based on the natural cycles of the animals. Some farms allow shareholders to pick which weeks or months they prefer a share. Others allow members to purchase a pre-paid card that is equivalent to a share to redeem at the farmers market.

When choosing a CSA you have a few options to consider. First is cost. Most farmers prefer to have payment in a lump sum before the season starts. This option gives them the security to purchase seeds, necessary equipment and supplies needed

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for the upcoming season. The majority of subscription CSA members choose to pay this way. Many farmers also offer alternative forms of payment, including a sliding scale, payment plan, or working share.

Payment plans allow members to pay in installments where the farmer may require three checks and will proceed to cash one a month the following three months. A working share is a way for members to trade some work on the farm for their shares of food and is a great option for people who cannot afford to pay the whole amount at one time.

Many farmers will work with you to create a plan in order to provide you with fresh nutritious food.

Another choice to make when considering a CSA is how much food you or your family will need every week.

For a family of four, a full share is usually very well proportioned. Half shares are a better fit for one to two person households. If the farm you are considering only offers full shares or you think even a half share may be too much for one, try finding a friend or two to split your share with. Beyond the amount of food, shareholders can sometimes even choose what is in the share. Some farms offer a standard box providing everyone with the same items in the equal amounts. Other farms offer a market style, or mix and match share allowing members to choose the vegetables they want.

Lastly you need to consider how you will receive your share each week.

Some CSAs require you to come out to the farm, while others drop off shares in a central location in town or at the farmer’s market. There are even CSAs that deliver right to your door. If you plan on taking a vacation during the summer you may want to give your share to a friend or neighbor while you’re gone, just be sure to tell them when and where to pick up. If you happen forget to pick up your share one week, don’t worry! Consider it a donation to your local food pantry. Most farms donate forgotten shares to the food

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shelf every week and some even have designated shares for the food shelf.

Other fun aspects of joining a CSA include trying new types of food or trying out new recipes and sharing old favorites recipes with others. All of your meals will taste awesome because you’re using fresh, local ingredients that were harvested at their peek ripeness. Some farms throw at least one gathering or potluck each season where you can meet other CSA members. In addition to your regular share, many farms allow U-pick options in the field, such as herbs, flowers, cherry tomatoes, peas and beans. These crops may have a limit per share or may be limitless. You may even be able to participate in a harvest or two if you want a deeper connection to the land. Most importantly you gain a greater appreciation and knowledge of how your food gets to your table.

Come to the co-op for CSA day in March! Several CSA farmers will be present to answer your questions as well as provide you with information about their farms. Find a CSA that is right for you and your family and sign up that day or take information home to share with neighbors and friends.

For additional resources: www.localharvest.org www.csacenter.org Sharing the Harvest: A Citizen’s Guide to Community Supported Agriculture By Elizabeth Henderson with Robyn Van En

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Board Sponsored Movie Night!

Creating a Secure Food System for Local Youth Scott Wopota Executive Director Northfield Union of Youth

Just Food Co-op is on the front lines of transformational support for Northfield’s youth. The Co-op’s new partnership with the Northfield Union of Youth (NUY) gives at-risk youth the opportunity to prepare, eat, and learn about healthy and nutritional food. Minnesota FoodShare’s March campaign is a great time to celebrate how the Co-op is creatively helping achieve food justice in our community.

by parents or guardians. Unfortunately, for youth without the appropriate parental support system, they remain powerless to access the food they need. Since June of 2016, Just Food Co-op has helped put food in front of the youth who need it most. Each week, youth from The Key pick up yogurt, pasta, nuts, bread, sauces, soups, and a variety of other food to bring to The Key. Using the relationships established by caring adults at The Key, at-risk youth are empowered to prepare healthy food for themselves, learn about new types of foods, and bring home healthy options to introduce to their family.

NUY supports and runs The Key, a youth center in downtown Northfield.

You may have seen the life-sized astronaut mural from the front doors of the Co-op.

The Key helps connect This partnership between Northfield’s youth to NUY and Just Food Co-op each other, to caring is investing resources and Good food for adults, and to the comenergy into a positive spiral youth! munity. While the Key is of transformational change. open to all youth 12-20 Youth come to The Key for years old, the day-to-day the food, but they stay for the focus is on at-risk or disenfranchised art, music, and relationships with youth. According to Hailey Beiser, each other and caring adults. A NUY youth board president, The relationship with a caring adult is Key is a “home away from home”; one of the leading benchmarks for open 365 days a year, providing a youth development. Food from Just safe space for youth after school, Food Co-op makes these relationon weekends, ships possible. and on holidays.

This partnership The Key uses art, helps provide music, leadership, for the needs of games, technoltoday, but is teachogy, mentoring; ing and empoweranything it can ing youth to meet to create a caring their own needs and enriching tomorrow and community for in the future. It youth. Thanks to is the gateway The Key Kitchen - installed in Just Food Co-op, for youth to access the summer of 2016!

The Key now uses other support they food. need through NUY, such as mental health, academic support, commuA surprising number of youth at nity engagement, or other enrichThe Key experience food insecurity ment activities. Food is at the heart for a host of reasons - economic of it all and is helping transform poverty, lack of education, chemical lives by making the healthiest food dependency, homelessness, or even accessible to the most at-risk youth just absentee parenting. While in our community.

Northfield has an array of services, many of the food support systems in our community are adult initiated

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The ComPost

Everyone Can Shop, Anyone Can Join!

Member Name 1: ����������������������������������������������������������� (Other members of the household are welcome to use the member number)

Street address: ������������������������������������������������������������� City: ����������������������������������������������������������������������� State: ____ Zip:__________ Phone: �������������������������������������������� Email: ��������������������������������������������������������������������� Would you like to receive the weekly email updates? __Yes __No I agree to buy 1 Class A (voting) share for $25.00 and 20 Class B (non-voting) shares at $5.00 each in the Just Food: Northfield Community Co-op (the Co-op) for a total of $125.00.

I understand that this application is subject to acceptance by the Board of Directors of the Co-op and that my membership is subject to the Co-op Articles of Incorporation, Bylaws and membership provisions. I have received a copy of the Articles of Incorporation and the Bylaws and acknowledge the statement of membership provisions.

I am paying for these shares as follows: ____ $125 payment in full with this application. ____ $ 25 down payment + $10 processing fee ($35 total initial payment), with a $25 payment quarterly for a total of $135 (1 year payment option). ____Other terms arranged on request. ���������������������������������������� Please tell us how you learned about the Co-op: ������������������������������ ��������������������������������������������������������������������������� Referred by: ���������������������������������������������������������������� Member #1 Signature: ������������������������������������������������������ Member #2 Signature: ������������������������������������������������������� Date: ���������������������������������������������������������������������� Please give this application to a cashier or send it along with your payment to:

516 Water Street S Northfield, MN 55057 507-650-0106 justfood.coop

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Membership

Member Name 2: �����������������������������������������������������������

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516 Water Street S Northfield, MN 55057 507-650-0106 justfood.coop

Just Food Co-op ENDS Statement Just Food Co-op nourishes a Just, Healthy and Sustainable Community • Justice – We strive for fairness in all our relationships in the community and throughout the supply chain.

• Health – We provide healthy, sustainably produced products, and we work to strengthen our local foodshed through ongoing support and partnerships.

• Sustainability – We work to build a resilient social, economic and ecological environment in our community and beyond.

• Education – We are a community resource for education and information about healthy, sustainable food and lifestyle.

We do this in context of being a financially viable, member-owned cooperative business.

Everyone Can Shop, Anyone Can Join!