2016 Fall Morsel

FALL 2016

IN THIS ISSUE:

IN THI S I SSUE:

ANNUAL MEETING & ELECTION C ALL FOR BOARD C ANDIDATE S MEET OUR PHOTOGRAPHY INTERN CE LE BR ATING S MALL AND LOC AL WITH P 6 UP CLOSE WITH FARMER TO FARMER SUMME R RE ADING AND AC TIVITIE S ROBUST CLASS SCHEDULE DEFALL LICIOUS SUMME R SHRUBS MMFC ANNUAL ME E TING DATE

ON THE COVER Photo of Maggie and Ben from Green Light Farm by our UW-Stout photo intern, Danielle. Read more about Danielle and her gift for photography on page 8. Maggie and Ben are doing good work on 120 acres in Prairie Farm, WI. Along with their two sweet dogs, they are transforming the soil using organic and sustainable practices. The gorgeous flowers you’ve seen in the store were lovingly grown at Green Light.

814 Main St., Menomonie, WI 54751 (715) 235-6533 www.mmfc.coop Weekdays: 7am-9pm, Weekends: 8am-8pm

Our Mission

Menomonie Market Food Coop will be central to a thriving healthy community. Because of us customers have local access to healthy choices for their physical, social and environmental needs; the local food system is strengthened; the cooperative model is supported; our owners have a vital sense of ownership and belonging; employees enjoy sustainable, equitable, and dignified employment.

Board of Directors Rick Remington (President) rick@board.mmfc.coop Laura Oliver (Vice-President) laura@board.mmfc.coop Kate Hearley (Secretary-Treasurer) kate@board.mmfc.coop Steve Hanson steve@board.mmfc.coop

Ownership Benefits • • • • • • • • • • •

JOIN US!

Become a part owner of Menomonie Market Food Co-op Monthly Owner Deals Patronage dividends based on annual purchases Write checks for up to $20 over purchase amount Discounts on pre-ordered bulk or case items Co-op Deals coupon book delivered by mail Declining Balance grocery spending tool Attend the annual meeting and monthly board meetings Vote/run in board of directors elections Complimentary subscription to The Morsel Free listing in the Owner Business Directory

It’s Easy to Join

To join you simply make a one-time investment of $100 and complete a 1/2 page owner-equity form at the cashier station. Pay all at once, or in four installments (small administrative fee applies).

Gary Johnson gary@board.mmfc.coop Logan Mather logan@board.mmfc.coop Patrick Pesek-Herriges patrick@board.mmfc.coop

General Manager Crystal Halvorson crystal@mmfc.coop

Newsletter Production Beth Martin, Becca Kleist beth@mmfc.coop

Morsel Advertising Becca Kleist becca@mmfc.coop

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New Menomonie Market Owners Beth Tilleson Beth Jacobs Barbara Giesking Laura Mills Chris Wente Andrea Swenson Rachel Rizzo Stephen Silvius Dona Baune Carey Hoeft John Dudley

Kendra Sanderson Megan Katcher Erica Galloway Michael Dayton Faith Cook Matt Sweney Kathryn Merkel Mackenzie Stutzman Patricia Lambert Sandy Bruder

Current Active Owners: 2056

REMINDER TO MMFC OWNERs If you have moved, changed phone numbers, married, divorced, etc., please notify the co-op by filling out an ownership change form at the service desk.

Thank you for keeping us up to date!

Please consider taking the 20-30 minutes it requires; hearing from you can be vital to our planning cycle and success to hear from you.

Dear friends,

You may have heard the saying about perennials: “the first year they sleep, the second year they creep, and the third year they leap”. Well you know, that first year, it might look like they are sleeping, but imagine all that work under the ground that we can’t see!

And this year we have a whole full classroom schedule to wow you with on Page 13. Our educational space has been a dream for so long, and finally we are seeing the effects of creating a space that can serve many needs—from a lunchtime board meeting, to a free community based yoga or Tai Chi class, to renting the space for a private affair, or learning how to cook and use our fabulous products, we hope to see you upstairs this fall! If our classes are well attended, we will learn more about what types of classes work, and what you want to see more of.

And what about the leap in year three? Our wonderful board facilitator and guide, Barb Button, has reminded us many times that the new bigger building, and Our first year here has truly felt like that to us—a the expansion project as whole, was just that—a prolot of busy work behind the scenes in order to just ject. It is not the end-all accomplishment of our Ends, get those doors open each day, and build organeven though it felt like the only thing we needed for ized and safe jobs for the people that work here. so many years, and the only thing that would allow These last twelve months have whizzed by. Hiring, the co-op to rise to its potential. Now the project training, creating systems, welcoming so many part is done for now, and we are simply more poised new customers, and learning how to be bigger in to keep fulfilling our Ends- to be central to a healthy, every way has been about as exhilarating and exthriving community. And so for our board—and for hausting as the year before we relocated to Main you the owners of the co-op—our “creeping” year is a and 9th. time to revisit that high mission and to imagine what it looks like for years to come. How can we take the It feels good to be moving into a different part of next steps to strengthen our local food economy? the life cycle of growth; we are learning how to run What does sustainable, dignified employment really a grocery store in this new space, to understand look like in Menomonie in 2017? How are we promotthe nuances of our new building, and we are now ing the cooperative movement in a local and global settled into a place that can accommodate a lot of way? What few things can we focus on to make our growth, innovation, and community building. community truly thrive? What does that even mean?

Now we are ready for year two: the year to creep.

What will this mean for the co-op? We have a year ahead of us that is about stabilizing our finances, focusing on turning more people in the Chippewa Valley to the co-op way, and becoming excellent operators. We will be executing our Customer Survey starting September 15; in the past this has been an invaluable way for us to hear from you, and learn how we can most meet the needs of our owner and customer base. This survey will be available online, and in paper form.

If this list of questions gets you thinking, you belong at our Annual Meeting, to be held right at the co-op on September 15th, under a big ol’ tent. Hear about how crazy our sleeping year really was, hear what we plan to achieve in our creeping year, but most importantly, discuss and help frame the ways in which we will leap in the many years to come. Plus excellent food and prizes, of course.

Crystal Halvorson, General Manager

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BIFROST FARMS: AN UNCOMMON PLACE

By Erin Link, Cheese Specialist

B

ifrost Farms is a special place; one born from the deep values of respect and honor for all living creatures and for the planet we call home. Meg Wittenmyer is an amazing “goat lady”, serving as a valued resource for any and all goat questions in our local community. In June this year she became licensed to sell her goat milk cheese in retail stores.

I caught up with her just as she was making a batch of fresh chevre cheese in her newly built creamery.

The new creamery has all the bare essentials for making her wonderful cheese.

Meg has been milking goats since 2012 and making goat milk cheese for her own consumption.

Her very first cheese was a chevre, a cheese with a smooth, slightly crumbly texture and a tangy buttery flavor. Other flavors can be added to chevre and Meg loves making use of garlic, dill, citrus, and smoked pepper. She also makes a yoghurt cheese in flavors like matcha, tzatziki, and citrus.Meg’s salzkase is a feta style cheese. Her cajeta is a thickened, sweetened and caramelized goat milk product similar to caramel that you drizzle over things like apples and deserts. I add it to my morning coffee to sweeten it up a bit. It is a treat!

Bifrost Farms is a special place. Meg says that every living thing on Bifrost Farms is safe and valued. She has a “No Kill” practice which means none of the kids born there will be killed. Many kids in the dairy industry that are male are either killed on site or sold as meat goats. Here Meg castrates the boys and finds forever homes for them. She doesn’t ask for money but does ask that people donate to the New Moon Goat Sanctuary (www.newmoonfarm. org.) She also tries to milk her does for 2 or 3 years so they don’t need to be bred each year, meaning fewer kids are born who will eventually need to be

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rehomed. Her goats are registered Mini-Nubians with good bloodlines, so when she has extra does to sell she can find good homes for them where they will be valued and well cared for.

A supportive community is the reason she has created and grown her small business. Surrounding farms have been great guides and teachers for her. Blue Ox Organics (www.bluoxorganics.com), Turnip Rock Farm (www.turniprock.com), Cosmic Wheel Creamery (www.cosmicwheelcreamery.com). The Menomonie Farmer’s Market, Menomonie Market Food Coop and Just Local Food have encouraged local production and educated consumers about local farms and businesses. Though she is not certified organic she uses organic practices and is non GMO. I asked about the personal meaning behind the name Bifrost Farms. I know Bifrost is old Norse for the rainbow bridge that connects the world to the realm of the gods and according to her website Bifrost is a place of transition. She would like to see herself more involved with the rescue and sanctuary end of things. But basically she will just see what unfolds around her. Read more about Erin’s visit with Meg at Bifrost Farms on our website, www.mmfc.coop/blog.

FARMERS MARKETS BUILD COMMUNITY

By Caiti Pyrz, Fresh Team

F

Caiti and Ariel at the MMFC stand.

armers markets have been around for many years, occurring in different seasons and in various areas of the world. Each location showcases different varieties of produce or goods, representing the different communities and unique characteristics of different cultures. In Menomonie, we are fortunate to have art and food vendors at Wilson Park on Wednesdays and Saturdays.

This year, increased variety of vendors brought business for the others, with customers able to explore different options while spending time outdoors. The farmers market has impacted the community in Menomonie positively by bringing people together and inspiring healthy and local food options. Buying local promotes the local economy and encourages small farms and small businesses, allowing them to thrive while still doing what they love.

This year the market moved from the Dunn County Fairgrounds to Wilson Park, which is closer to downtown and the University campus. The new location saw increased foot traffic, as community members can access it more easily on lunch breaks or on their walks home from class as the University semester resumes. As construction continues on the pavilion on the opposite side of the park, we look forward to having a beautiful new structure for the market to call home.

Next year will bring some exciting changes with reorganizing the market into the pavilion, and continuing growth of the art vendor selection. The Menomonie Farmers Market has developed around the community and willcontinue to be a part of the spring, summer and fall seasons for years to come.

OWNER appreciation

DAYS Choose one shopping trip during the ten day span and receive 10% off of your entire purchase.

This discount applies to all products including sales and other promotions.

October

14-23

N o t a n ow n e r ?

This is the perfect time to join! Visit

mmfc.coop/how-to-join

for more information.

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B

y the time this edition of The Morsel hits the presses, we will have celebrated our one-year anniversary at the new store location – another significant milestone achieved. There were a few anticipated bumps along the way, but nothing that our gifted staff and general manager couldn’t handle. Over the past year, the Menomonie Market Board of Directors adjusted to the co-op’s new fiscal year by reviewing and changing several board policies, reviewing our bylaws and by discussing the shift in the board’s role following expansion. Our new store sales have predictably increased, and the board continues to monitor the co-op’s performance and financial health.

With the close of summer, the board is wrapping up its annual calendar, which concludes with the co-op’s Annual Meeting on September 15. The nomination committee has historically focused on recruitment during the 4-5 month period preceding the election,

but it is a truly year-round process. MMFC owners interested in exploring board service are encouraged to do so at any time by attending board meetings or by contacting any existing board member.

This fall, we are fortunate to have two experienced incumbent board members running for re-election.

We will also be asking you to ratify a change we made to our bylaws (see page 7 for details).

As the board looks forward to the year ahead, we do so with a renewed focus on our mission as spelled out in our Ends Statement: Menomonie Market Food Co-op will be central to a thriving healthy community. The board will be soliciting input on what this means to our owners as we look at the future of MMFC. Expect opportunities at the Annual Meeting and in the store to offer your input and opinion on this important matter. What does “central to a thriving healthy community” mean to you?

Rick Remington MMFC Board President

Candidate Statement – Steve Hanson I have served two terms on the MMFC board, and am seeking election to a third term.

My time on the MMFC board has been very personally rewarding, and a wonderful chance to give back to the local community. The board serves many functions, but mostly is concerned with the long-term goals and aspirations of the co-op. We are at a very exciting time with the co-op, with having a new store, more staff, a larger budget, and a much greater opportunity to be a good corporate citizen in the community.

It is, in some ways also a slightly more trying time - we have a much larger financial commitment in the store, and have intentionally put the co-op in a position of debt.

It’s now important for us to move forward, take advantage of our new facilities, and become a stronger and more dynamic part of the community. I would appreciate the opportunity to continue to be part of that.

What motivated you to apply for a board position? What do you hope to gain through your participation on the board?

I have greatly enjoyed my position on the board. I initially ran out of an interest in the operation of the co-op, and in an attempt to give back to a business that I have valued while living in Menomonie. It has been clear to me since being on the board that it is so much more than that, and a genuine opportunity to fulfill my obligation to help make the community stable and prosperous.

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JOINUS USUNDER UNDERTHE THEBIG BIGTENT! TENT JOIN Candidate Statement – Patrick Pesek-Herriges After a career in college education and Community Action, and as I enjoy retirement in Menomonie with my wife Jan, I want to contribute as best I can to my home community. Our society is governed and our economy managed by large, even global entities and forces. We have problems of inequity, health, social justice, environmental quality, and societal governance. In these times, it seems important to focus on local sustainability. The work of cooperatives is at the center of this focus, and I think that MMFC is doing great work, contributing to the sustainability of Menomonie, Dunn County, and the Chippewa Valley. I hope to continue being part of that work. My experience and interests, I think, can help in that work. And speaking personally, cooperative board membership and music-making are both sources of joy and engagement with wonderful people.

What motivated you to apply for a board position? What do you hope to gain through your participation on the board?

When I first applied for MMFC board membership, my motivations were: (1) to learn about cooperatives from the inside, because I believe that the cooperative model strengthens local communities over/against the model of centralized corporations; (2) to support the availability of healthy, locally-sourced food; and (3) to have the experience of involvement in an excellent organization. In my second application, I wanted to remain part of a co-op that was on the verge of growth and expansion. Now, as I apply once again, I want to use my experience to help the co-op complete the entire process of expansion. The expansion project is not over until capital debt, including debt to owners and institutions, has been resolved.

2016

ANNUAL MEETING

Thursday, September 15 th

Under the tent!

Join us for music and hors d’oeuvres at 5:30pm, the annual report, election results, and presentation from the board of directors beginning at 6:00pm.

5:30pm-8:30pm (In the parking lot)

Your VOTE COUNT S . . .

In addition to voting for directors, you'll also be asked to approve a bylaw change. Voting begins Friday, September 2nd in the store. As it stands now, a candidate could get the most votes, but not be able to take a seat on the Board because of how our bylaws are written. This change prevents the need for a second election if no one receives a majority of votes.

CURRENT BYLAWS: 3.4 A director’s term is three (3) years. One-third of the positions will be filled by election at the annual membership meeting by majority vote.

SUGGESTED CHANGE: A director’s term is three (3) years. Terms shall be staggered within a three year cycle and filled by election at the Annual Owner Meeting. Each eligible owner may vote for as many candidates as there are expiring terms; the candidates with the highest number of votes will be elected.

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OUR STORY IN PICTURES

By Danielle Magnuson Hello! My name is Danielle, and I’m a senior at UW-Stout, majoring in Cross-Media Graphics and minoring in Photography and Video. I love anything to do with traveling and the outdoors, and I'm always up for an adventure.

I'm a foodie who loves to play around in the kitchen, and I couldn't survive life without music, writing, faith, running, reading, art, my amazing family and friends, and my dog.

ing coffee, editing pictures, on lunch dates, reading, writing, doing homework – you name it (and all of the above involve a bag of coconut date rolls from the bulk section).

I do most of my grocery shopping at the co-op, so I was excited to meet the people behind my food and see exactly where my food is coming from. I knew visiting the farms would be a cool experience, but I was not expecting the magnitude of love and generosity I’ve been shown. The farmers and families are all so welcoming and kind, and they invite me in like I’m family. I’ve even been invited to sit down with some of these families to enjoy a farm-fresh and home-cooked meal. The conversation always flows long beyond when our meal is finished, and when it’s time to go, every time I’m told, “You’re welcome Get ready to see more of Danielle’s wonderful work in the store! to come back any time.”

This summer, I was presented with an incredible opportunity to do a photography internship with Menomonie Market, photographing many of the local farms they source their food and products from. Without hesitation, I jumped on the opportunity. I’m passionate about living a healthy lifestyle, eating organically, and supporting local, so combining that with my passion for photography made the opportunity unbelievable. The co-op is one of my favorite places in Menomonie; the atmosphere and the people are wonderful. If you don’t know where to find me, that’s a good place to start, since I’m there often (AKA every single day). You’ll find me eating, drink-

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Summer Color, Good Root Growers

This internship is one of the best experiences I’ve had in my life. I’ve gained a new level of appreciation for farmers and the food and products they provide. I’m grateful for the opportunity to give back to the co-op with this project, and I’m excited that the community will be able to meet their farmers through my photos. Thank you Menomonie Market and to all of the farmers who have so graciously invited me into your homes and your lives. I will forever support local!

Dill Burst, Green Light Farm

Maple Roasted Carrots in Tahini A beautiful and delicious option for the holidays.

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 Sweet maple roasted carrots served topped with a tasty tahini sauce, pomegranate and pistachios!

Ingredients 2 pounds local carrots, cleaned and trimmed 1 tablespoon olive oil 1 tablespoon maple syrup 2 tablespoons tahini 2 tablespoons lemon juice 1 teaspoon white miso paste (or soy sauce or tamari for gluten-free or salt) 1 teaspoon maple syrup 1 small clove garlic, grated 2 tablespoons water 2 tablespoons pomegranate seeds 2 tablespoons pistachios, chopped 1 tablespoon parsley or cilantro, chopped Directions Toss the carrots in the mixture of the oil and maple syrup, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender, about 20-30 minutes, turning once in the middle.

Mix the tahini, lemon juice, miso, maple syrup, garlic and enough water to get the sauce to the desired consistency.

Serve the carrots topped with the tahini sauce, pomegranate, pistachios and parsley and enjoy!

Option: Replace maple syrup with honey.

Recipe source: Kevin at Closet Cooking inOntario, Canada.

Photo credit: Closet Cooking

Pre-order your local Thanksgiving turkey!

FREE-RANGE KADEJAN GLENWOOD, MN

ORGANIC

LARRY SCHULTZ FARM OWATONNA, MN

OCTOBER 1 st - NOVEMBER 1 st Visit customer service for more details.

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A Deeper Look at Fair Trade Coffee Made Loc

By Becca Kleist, Outreach and Education Coordinator

I

recently had the opportunity to sit down with Farmer to Farmer (F2F) board memebers Arthur Kneeland and Paul Helgeson over a cup of coffee to learn about the farmers F2F works with, their coffee roasting process, and what makes their business so special. I very quickly understood that there is an immense amount of time, labor, and care that goes into growing and processing coffee beans.

Farmer to Farmer got started during the U.S. farm crisis of the 1980’s after meeting Nicaraguan farmers visiting Wisconsin on a speaking tour about cooperative work. In 1988 the Wisconsin Farm Unity Alliance began a partnership with the Nicaraguan Farmers and Ranchers union to create the Nicaragua Dairy Farm Project. This alliance was the first F2F work in Central America. The following year, locals and MMFC owners, Lucy Altemus and Craig Adams moved to Nicaragua with their children for a full year to assist the 22 dairy farmers with technology.

After incorporating in 1990, F2F received a request for assistance from the Weavers’ Development Committee(WDC) in Santiago Atitlan, Guatemala. This Mayan community began a 25 year cultural exchange between WI farmers and the WDC.

Farmer to Farmer prides themselves on paying coffee farmers a liveable wage and fully supporting the 25 families involved in getting the coffee to market. F2F pays 75¢ more per pound than commodity coffee companies, making a huge impact on farmer’s lives. After a virus wiped out 80% of coffee plants in Guatemala, F2F has been working with the families to provide them with the knowledge and equipment to remain farming despite the loss. They work closely with farmers to determine their specific needs, rather than just sending money.

As a non-profit organization, F2F has been able to grant scholarships to farmers’ children offering help with supplies, transportation, school costs, etc. Those students who first received scholarships in 2001 are now graduating from college.

F2F continues to explore new ways to give back to the farmers while maintaining their existing levels of support. One avenue is to create more value-added products with the unused coffee fruit. Since 2002 F2F has granted $88,500 in Guatemala, netted $85,000 in the coffee project, and bought $576,000 in green coffee beans from the farmers.

Visit www. farmertofarmer.org to read more After visits to the WDC, WI farmers aided in about their projects and tours, or stop by their finding a market for their products and worked 28th anniversary party at the Land School with F2F to help get family coffee farms start(http://www.lakecountryschool.org/landed as a new, sustainable way of earning monschool)on September 24th beginning at 2pm. ey. In the spring of 2000, the first shipment of And when purchasing your next cup of coffee green coffee beans arrived in MN to be roasted or bag of beans consider not only the flavor and sold. but the farmer and families who worked to grow those beans for our enjoyment.

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cal with Farmer to Farmer

4. Beans are roasted and

packaged and labeled in Minneapolis and finally shipped to co-ops and markets in the midwest.

3. Bagged and batched coffee

is off to Port of Castila and then to US ports in NY, NJ, TX or SC. Once through customs the coffee is shipped to F2F’s warehouse in Minneapolis. Finished coffee is stored in the “Coffee Barn” in WI.

1. Each farmer hand-harvests their beans.

2. Farmers bring their dried

beans down the mountain to the women’s co-op for processing.

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Sara E.- Cashier

In case you didn't know, the MMFC deli carries plenty of options for vegans.

Specifically, my two favorite items are the black

bean salad and the quinoa salads. The black

bean salad also comes in a wrap and BOTH salads are available in the the deli's sandwich case. ENJOY!

Megan- Deli Team

Ling Ling Asian Market's Pot Stickers. I really like the vegetable ones. I usually cook them up with frozen veggies and rice from bulk bins, with some soy sauce and sriracha. It's a filling meal and nice for shoppers on a budget.

Josh- Produce Team

Local, organic cantaloupe. The cantaloupe in the store right now is amazing. It is locally grown, organic cantaloupe at it’s best this time of year.

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FALL/EARLY WINTER CLASSES

W

e spent our summer planning a full fall class schedule for you! This fall and winter you will see some familiar classes previously offered, but mostly brand new topics and instructors. We are excited to offer classes that promote a thriving healthy community, and look forward to the continued growth of our education program. Questions?

Please contact Becca Kleist, Education & Outreach Coordinator at becca@mmfc.coop.

Vegetarian Cooking Class

Thursday, October 13th 5:00pm-8:30pm Cost tbd, registration required

A Healthy Lunchbox

See detailed class descriptions and register for any of these classes on our website at www. mmfc.coop/calendar or at the Customer Service counter in the store.

Saturdays, October 15th & 22nd Kids ages 5-9, 10:00am-11:30am $10, registration required So you can shop in peace!

Intro to Yoga Workshop

Bach Flower Essence Make & Take

Saturday, September 3rd 9:30am-11:30am Free, Space limited Registration required

Yoga with Grassroots Wellness Wednesdays, Sept 7- November 16 9:15am-10:15am Free, drop in

Tai Chi

Wednesdays in September 11:30am-Noon Free, drop In

Sustainable Eating

Saturday, September 10th 10:00am-11:00am $5, registration required

Natural Mama’s Group

Third Wednesday of Month Sept/Oct/Nov 6:30pm-8:00pm Free, drop in

Intro to Tai Chi Workshop Saturday, October 8th 9:30am-11:30am Free, registration required

Tuesday, October 25th 6:00pm-8:00pm $15, registration required

Backyard Chickens 101

Saturday, October 29th 10:00am-11:00am Free, registration required

Mindfulness Workshop

Saturday, November 12th 9:30am-11:30am Free, registration required

Cooking for the Holidays

Monday, November 7th 5:30pm-8:30pm Cost tbd, registration required

Chakra BalancingYoga with Essential Oils Saturday, December 3rd 9:30am-11:30am Free, registration required

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Working with landowners, conservation partners, and communities to conserve our natural heritage.

500 East Main Street, Menomonie

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715-308-3732

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2016

ANNUAL MEETING

Join us for music and hors d'oeuvres at 5:30pm, the annual report, election results, and presentations from the Menomonie Market Board of Directors beginning at 6:00pm.

Under the tent!

Thursday, September 15 5:30pm-8:30pm (In the parking lot)

th