Menomonie Market Morsel 2017, Issue 2 by Menomonie Market Food Co-op

the

MORSEL MENOMONIE MARKET FOOD CO-OP

Co-ops Work. . . . . . . . . . . . . 4 In the Kitchen. . . . . . . . . . . . 6 Meet Your Farmer. . . . . . . . 8 Classes and Events. . . . . . . 11 Revisit the Sweet Potato. . 16 Holiday Preorders . . . . . . . 23

2017, Issue 2

IT'S EASY TO JOIN THE CO-OP!

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

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Monthly Owner Deals & other specials throughout the year

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Patronage dividends based on annual purchases

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Write checks for up to $20 over purchase amount

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Discounts on pre-ordered bulk or case items

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Co-op Deals coupon book delivered by mail

Hello Friends!

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Declining Balance grocery spending tool

Crystal Halvorson, General Manager

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Attend the annual meeting and monthly board meetings

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Vote/run in board of directors elections

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Complimentary subscription to The Morsel

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Co-own Menomonie's only locally-owned grocery store

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 Laura Oliver, Vice-President Patrick Pesek-Herriges, Secretary-Treasurer Steve Hanson Gary Johnson Logan Mather Mariann Holm

The board meets on the 3rd Wednesday of each month at 6:00pm in MMFC's classroom.Changes are posted to www. mmfc.coop. All owners are welcome to attend! Contact the board at board@ board.mmfc.coop

WELCOME NEW MMFC OWNERS Leigh Hueman Abe Smith Cassandra Kyser Alex Markham Mary Wayne Jennifer Hartley Catherine Emmanuelle Peter Rud Jessica Rockafellow Christopher Wilson Robert Grundvig Nik Novak Tammy Rossing Kelly Youngquest Wendy Crooks Christine Cantin Cayshia Baker Janice Randen Kari Kowski Cody Teubert Deb Portesan Kemer Speer Clarice Essex Abbey Schmaling Sharon Herman Karen Zimmerman Tamara Evenson Rosanne Lindholm James Anderson Kyle Schalte Laverne Werner

Holli Banks Bonnie Rivard Tina Midtling Ryan Ruegnitz Julie Bahr Kristeen Weidling Tre Otto Brennan Olson Lynn Winger Sara Amen Glenn Kuehn Roger Bygd Travis Norby Jesse Jones Gail Johnson Janice Theberge Kari Anderson Lila Werner Jessica Carlson Pamelann Schulte Avery Weber Judith Muller Stephen Morgan Andrew Brockel Tyler Michaletz Andrew Brockel Denise Shower Dane Neville Leslie Peterson Bethany Lewis Cathy Guilliams-Chan Tanya Bruder

LuAnn Dohms Vicky Haglund Amy Henderson Samantha Drinkwine Brenna Long Kelly Woehrer Morgan Gerk Samantha Jane Katie Mattison Cedar Corporation Kristin Rubenzer Mikell Salzgeber Margaret Barnard Julie Doughty Rosanna Mulske Mike Bird Kaitlin Ingle Mary Gaiman Roberta Thatcher Amy Glaser Trudy Petersen Julie Kinney Whitney Berger Mary Lemke Julia Stanley Eric Atkinson Sherry Hagen Marie Schweiger William Folwick Katie Anibas Martha Hove Sue Bergeron

Leah Hauck Pauline Perry Jessica Mount Joseph Dhara Darren Shonts Bruce Freeland Jody Hagman Amanda Viana Sandra Frigo Peter Weber Jenesis Lindbo Miranda Dold Johanna Clark Will Etzbach Sabine Wheeler Jade Roinila Jill Einem Chris McMasters Holly Berge Bayard Godsave Sheila Jacobs Lystra Yates Glenda Jones Jackie Kunkel Nancy Erickson Kait Bream Jessica Schlafke Kay Alberg Megan Butson Carrie Cook Jane Brewe Patrick Brogan Steve Schlough

Carl Schwenzfeier Jodi Johnson Megan Witt Lori Baker Nicole Marschalek LeAnne Holden Dana Sterzinger Jolene Sterry Maizee Freeman Rebecca Kralewski Melissa Deutsch Alee Webb Chris Steinbach Ann Kerber Ryan Leckel Kelly Anderson Kat Brandsey Rachel Tilseth Diane Light Loreen Burton Thomas Kohn Barb Fitz Bonnie Scheel Nicki Wayerski Joshua Barbosa Katie Dunbar Frank Poska Sherrine Bundt Jane Hulett

General Manager Crystal Halvorson crystal@mmfc.coop

Morsel Publication Team Beth Martin Design,Writing, Editing, Research beth@mmfc.coop Becca Kleist Design, Advertising, Classes and Events becca@mmfc.coop Tanya Young Writing, Editing, Research tanya@mmfc.coop

MMFC Board of Directors (L to R)- Rick Remington, Mariann Holm, Steve Hanson, Gary Johnson, Logan Mather, Patrick Pesek-Herriges, Laura Oliver 2017, Issue 2

The Morsel

As this newsletter goes to press, we are rounding out two years open in our "new" store. When you add in a year of construction before that time, and a year of planning, purchasing real estate, design, and fundraising before that, you get back to 2013, when we settled on a plan for the corner of Main and Ninth. It's amazing to think of how we have grown and changed as a group of owners since that time. Even more incredible is the way the grocery industry has changed, globally but also right here in the Chippewa Valley. Since we made our plans and purchased our real estate a lot has changed in the Menomonie grocery scene. Gordy's IGA announced plans for what would be Menomonie's sixth grocery store and later backed out. The Lammer family retired and after 150 years sold to Dick's Fresh Market. Marketplace Foods was sold to Coburn's and underwent big changes, and Walmart and Aldi have both undergone extensive remodels. Grocery giant, Woodman's, has moved into the Chippewa Valley, which set off another wave with all the other players. Mega and Gordy's merged, and several grocery locations in the Eau Claire area closed. Festival Foods bought three Gordy's locations and the upheaval isn't over yet. The small players on the grocery scene are desperately trying to maintain a piece of the pie as huge stores like Aldi, Walmart, and Woodman's win ever-growing market share. We can be resilient in a way that the other small stores can't-- through our ownership model and the support of the people that have invested in MMFC. Our owners number over 2200 now, and that diffusion of economic strength across a community means that as long as we are here, we will be locally owned, independent, and will be beholden to making Menomonie a thriving, healthy community. Our big goal for this year is to better convey the difference that we do The Morsel

make here, and show you how your purchases at MMFC are paying for a lot more than just the operational expenses of running a grocery store, with the rest off to private individuals' pockets. In fact, the reach you make when you support your co-op through your purchases is global-- you are investing in small companies everywhere that are fighting to keep our planet healthy, treat people fairly all along the food system, and prove that there is an alternative to the corporate economic model which often limits choice and values profit over quality. Our feature on page 4 goes more in depth about what we do with the dollars you give us. And the theme of our annual meeting is very exciting this year-- Advocacy in Action. As usual we will detail how MMFC has made our community a better place with owner and shopper support. Then we will turn that conversation global with our keynote speaker. Sheila Ongie, Sustainability Manager with National Co-op Grocers will give a presentation on some of the amazing programs that co-ops across the United States have funded. From the farm support globally to fair trade to lobbying efforts in Washington DC, your purchases at MMFC are funding some amazing advocacy work. Please join us to learn on October 26th (see page 15 for details), and bring a friend! We know the chilly air is coming-- please take the time to curl up with this issue of The Morsel; I think a full read will leave you proud of the work you help to accomplish by supporting "the little coop that could". Cheers!

2017, Issue 2

Co-ops Work:

It all comes together here at Main and 9th. The heart and soul of this co-op are the 2,235 people who own and support the business we run on your behalf. You are an essential part of the equation; through relationship with our owners and customers the co-op comes to life.

MMFC creates foundation for building a thriving healthy community.

ctober is National Co-op Month. The International Cooperative Business Alliance (ICBA) 2017 theme is "Co-ops Work". And work we do, in ways that promote the health of people and the planet through conscious management and adherence to seven core principles. MMFC is more than a grocery store. While we are the only locally and community owned grocery store in town, what happens here each day is a fascinating microcosm of our most positive human attributes coming to life. Cooperation, open-mindedness, curiosity, contribution, hospitality, conversation, and enjoyment of delicious foods are all seen in the aisles at Menomonie Market. The co-op is a place where we can celebrate much of what makes our little part of Wisconsin magical: fertile land, rolling hills, farms, fields, woods, and the varieties of people who call this region home. We are hardworking folks who make our livelihoods in so many different ways. From working the land, running businesses, serving customers, making and selling things, teaching each other, crunching numbers, tending one anotherâ&#x20AC;&#x2122;s health, and saving lives, all of us contributing to the vitality of this small town in some way. 4

The Menomonie Market we enjoy today is the result of decades of hard work, intermittent frustration, much laughter, and more change than we could ever hope to list. Some of you were there when this co-op was born and remember why people came together to make it happen. Many of you have worked with us in some capacity, either as an employee, a vendor, farmer, board member, supplier, partner business, or investor. You have shopped with us through our various incarnations and continue to believe in the cooperative model and power we have to shape our community. Many of you are new to the store and have none of this perspective; perhaps your interest in finding great tasting, healthy, and convenient foods to feed yourself and family brought you here. Regardless of the reason, you likely feel the sense of community when shopping in the store. The co-op serves a diverse array of customers whose needs, values, and interests are just as varied.

Not the Only Game in Town There was a time when the foods we sold could not be found anywhere else in town. The co-op was organized and founded to meet the unmet needs for organic, natural, and locally grown foods not available on supermarket shelves. If you had a special diet and that required food without common allergens, options were few and far between. Food co-ops around the country opened access and drove awareness. They created alternative options for people looking to eat delicious, healthy, minimally processed foods, free from pesticides and other chemicals. Over the past forty years the grocery industry has changed dramatically. Beginning in the early 1990â&#x20AC;&#x2122;s traditional supermarkets began taking notice and started slowly stocking their shelves with some of these products. By 2000, organic

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Seven Co-op Principles 1. Voluntary and open membership

Commitment to People

2. Democratic member control 3. Member economic participation 4. Autonomy & independence 5. Education, training, and information 6. Cooperation among cooperatives 7. Concern for community and natural foods became staples of traditional grocery store sets. Now organic products have become mainstream. Finding gluten free, whole grain, organic, even locally grown foods is as easy as walking into a store that has groceries. Awareness has changed. Lifestyles have changed. The concept that what we eat influences our health is growing rapidly. Once again the co-op finds itself asking big questions. With the competition only getting stiffer how will we respond?

Commitment to the Cooperative Business Model

Unlike a publically traded company who is beholden solely to the financial interests of its shareholders, our co-op operates to balance both relationships and fiscal health. Our staff, vendors, and customer owners are equal partners. We work to balance offering fair prices to small and medium sized farms and appealing prices to our customers. We offer shelf space to local farmers and small producers who have limited access to the larger market because of their scale. We know that in today's world when price is the only factor of importance, ultimately someone along the chain gets hurt -- employees, farmers, vendors. The dance is complex when we are balancing equitable and fair employment practices, extreme price competition from giant corporations, and the lower economics of our region. In 2017 we began donating culls (foods we are not able to sell but are still safe to eat) to Stepping Stones' food pantry. At the same time we added an employee benefit so our staff now have access to a free shift meal, in addition to a flexible spending program, retirement plan, discounts on purchases and a workplace that values transparency, communication, and participation.

Commitment to a Healthy Community

Commitment to our business model and principles is more important than ever. The co-op is a different kind of organization. Community ownership of a resource is a big deal; it is a way to build community wealth and keep decision making local. Additionally, MMFC is a member-owner of National Co-op Grocers (NCG) a large, national purchasing co-op. NCG is co- owned by roughly 235 food cooperatives throughout the U.S. Each of these member co-ops are owned by thousands of people in their local communities. Individually these stores contribute to the economic vitality of their communities in ways that multinational corporations (even those with the highest values doing good work) can never do on a micro-local level. The cooperative spirit is in action when we share resources and are good neighbors with other co-ops. Our board The Morsel

members visit and and work with other co-op boards. We are often visited by staff from other co-ops to learn best practices and our staff work in partnership with other co-ops the same way.

Nationally, NCG not only helps us keep our prices competitive, they have a large advocacy arm that promotes producer co-ops on a national level, lobbies in Washington, and supports organizations that align with values of promoting healthy people and a healthy planet. All of these co-ops share a commitment to and operate under the seven cooperative principles, and running democratic organizations that improve lives for farmers, workers, and customers. Locally, MMFC mirrors the greater work being done on a national level, in partnership with our staff, vendors, customers, and owners to create greater health. Our intention is always to offer options that support the building of greater well-being; whether that be a hug, a conversation, helping you to find the right product, or offering a taste of something new. Together we create a place to explore, learn, and grow.

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Seasonal Kitchen and Pantry Organizing Tips: Put away summer-related appliances, gadgets and tools; popsicle molds, canning supplies, and cherry pitters. Organize your cupboards; get rid of anything you haven't used in the past couple of years. Clean your stove inside and out. Sort through your pantry. Throw away any dated, unused, stale foods. This is great exercise and reminder to use up those foods you purchase.

Visit the bulk bins. Stock up on dried beans, grains, pastas, popcorn, flour, nuts, and baking ingredients. Clean out those spices! Not sure what's in that jar or how long ago you may have purchased it? Time to let it go. Get rid of anything you haven't used in at least two years, one year for green herbs. Sharpen your knives. Sharp knives are safer, work better, and make prep easier and more enjoyable.

Clean all surfaces, counters, cupboards, walls, ceilings, and floors. Open the windows and let the crisp fall air freshen everything.

In The Kitchen

Make some space and freshen your staples for the kitchen-centered months ahead.

Herb and Spice Essentials

he temperatures cool at night, the air shifts, leaves begin to change, and we are putting our gardens to bed for the season.

As we head indoors thoughts turn to the comforting smells of soups and stews simmering on the stove and the intoxicating, house warming aromas of baked fruit crisps, hearty breads, and slow roasts. While fall is not typically the time for a deep clean like spring is, the season lends itself to de-cluttering our home spaces, refining schedule flow, and organizing and restocking pantry staples.

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If your space is prone to be visited by critters, now is the time to set those traps.

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Bedtime Turmeric Tea Improve your quality of sleep with turmeric milk or tea. Enjoy this sleep-promoting and delicious drink before bedtime Ingredients 8 ounces warm chamomile tea or coconut milk 1 tablespoon raw honey 1/2 tablespoon powdered turmeric Preparation Heat milk or prepare tea; add honey and turmeric. Stir. Enjoy.

Insomnia is a chronic contion that affects millions of people. A lack of sleep can cause irritability, mood swings, an inability to concentrate, mental fog, and levels of fatigue that make driving unsafe. There are countless prespcription medications intended to provide relief from sleeplessness. With turmeric you may find an all-natural approach to achieving proper sleep patterns. Its chemical compounds support proper brain and nervous system functioning, improves blood flow, and maintains hormone balance. All of these benefits work to promote overall health while also improving the quality of your sleep.

Rosemary

Onion Powder

Ground Cloves

Thyme

Red Pepper Flakes

Whole Cloves

Source: "Turmeric for

Oregano

Coriander Powder

Nutmeg

Health; 100 Amazing and

Basil

Cumin Powder

Ginger root powder

Unexpected Uses for Turmeric".

Bay Leaves

Cayenne Pepper

Chili Powder

Available for purchase at MMFC.

Cinnamon

Turmeric

Curry Blend

Cinnamon Sticks

Yellow Mustard

Sea Salt

Smoked Paprika

Peppercorns

Paprika

Cardamom Powder

Garlic Powder

Allspice

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2017, Issue 2

"With cow dairies becoming large corporate style businesses, we believe sheep dairying is a way to save the small family farm." Larry Meisegeier President, WSDC

Wisconsin Sheep Dairy Cooperative Five cooperative member-farms commit to preserving sustainable family farm culture in Northwestern Wisconsin.

isconsin Sheep Dairy Cooperative (WSDC) is a farm-to-table cooperative located in northern Wisconsin. The farmer members raise and milk sheep on sustainable family farms. As the single largest source of high-quality sheep milk for dairy plants in the United States, they are the premier makers of sheep dairy products, such as cheeses, yogurt, and butter.

cheeses like Feta, Halloumi, Pecorino, and Manchego, along with the popular Greek style yogurt are all traditionally made with sheep’s milk.

as fat as with longer chain fats. These mono and poly unsaturated fats can also limit, lower or inhibit cholesterol deposition.

Sheep dairying and cheese production in this country is only a few decades old, with most of it being small quantities on farmstead plants in New England, Wisconsin, and on the West Coast. Still more than 97% of sheep milk cheeses on the U.S. market are imported from Europe and the Middle East.

Thanks to cooperatives like WSDC the state of Wisconsin is on the map as a source for world-class sheep milk cheese!

The farms of the WSDC vary in size from small operations to farms with hundreds of acres and nearly 400 ewes. 100% sheep milk Monterey jack cheese The nutritional profile Methods and philosophies with wonderful depth of flavor. of sheep milk exceeds vary from farm to farm other milk sources in several areas, but all are committed to producing the containing notably higher levels of finest Grade A sheep milk available in protein, calcium, iron, folate, vitamins the United States. WSDC members are A, B, C, D & E than both goat & cow’s dedicated to preserving the sustainable milk. Many doctors and dietitians now family farm culture, furthering sheep recommend sheep milk as a nutritious dairy farming opportunities, and alternative to cow’s milk. providing wholesome, great tasting sheep dairy products. Sheep’s milk contains higher levels of short & medium chain fatty acids Given the high solids content of sheep’s which are used directly as energy in milk, it lends itself particularly well to humans instead of being deposited cheese making. Some world famous 8

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If you haven't tried any of the delicious cheeses produced by the WSDC farms, MMFC proudly carries the Sheep Jack and Pecorino. Both are highly flavorful and award-winning cheeses.

River Ridge Stock Farm, Bruce, WI WSDC members Angus and Meggan Meisegeier 9

Class & Event Calendar

Products We Love

Foods and products to pique your senses.

Registration required unless otherwise stated.

For more information and instructor bios visit mmfc.coop/calendar Tuesday, Sept. 5 • 5:30pm

Thursdays, Sep 7-Oct. 12 • 7:00pm

Saturday, Sept. 16 • 8:00am

Co-op Owners are invited to join this fun behind the scenes look at the co-op with tips for shopping and saving!

Would you like to learn to meditate? Do you already have a practice that you would like to deepen? Lama Yeshe will show how meditation and mindfulness can improve peace of mind. Our habits of worrying about the past and speculating about an imagined future shift our focus away from the present moment. 60 minutes.

This full day tour will take you to four unique, local producers/farms for a behind the scenes look! 8 hours.

New Owners Store Tour Korintje Cinnamon Sticks Cinnamon sticks are flavorful and fun in mulled drinks and teas — serve each cup with its own cinnamon swirler. Or combine them with allspice, cloves, and ginger to make your own mulling spice. These cinnamon sticks are over 6” long. Available in the bulk spice section.

Asian Pears These delicious treats are best when left to ripen on the tree and are typically ready to eat right away. Sweet, crisp, tart, aromatic, and juicy. Their season is short, from September to very early spring.

FREE. Instructor: Becca Kleist. No reg. req'd.

Tuesdays, Sept. 5-26 • 6:00pm

Series: Learn to Hunt for Food

MMFC partnership with the WI DNR. Exposure to all aspects of the hunting experience, from natural resource conservation and sustainability, to firearm and hunter’s safety, to butchering and preparing your harvest. Cost: $50 Instructor: Wisconsin DNR

Thursdays, Sep 7-Oct 12 • 4:00pm

Series: Meditation

Sunleaf Natural Reed Diffusers Natural reed diffusers bring the aromas of pure essential oils into any space. The pure essential oils absorb into the natural reeds to gently fill the room with fresh, clean scents. SunLeaf Naturals diffusers are made from pure plant ingredients without any alcohol, synthetic fragrances or harmful chemicals. Breathe deeply and enjoy. Available in the shelf display at check out.

Canadian Organic Wild Rice Harvested in Northern Manitoba Lake country, this wild rice is high in protein and low in fat; offering higher nutritional value than other grains. The flavor is rich and nutty; pairing well with dried fruits, fresh herbs, and mild cheeses like feta and chevre. Available in the bulk grains section.

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Cost: $35. Instructor: Lama Yeshe

Series: Meditation

Local Farm Tours

Cost: $30. Lunch options available.

Cost: $35. Instructor: Lama Yeshe

Sunday, Sept. 10 • 10:00am

Sun Salutations Yoga

Fall into new habits and bow to the sun as the days get shorter by learning sun salutations; we will discuss the history, and break down the poses that make up Surya Namaskar A & B. 2 hours. Cost: $15 Instructor: Sara Norman

Monday, Sept. 11 • 5:00pm

Reducing Pain: A Practical Approach The last few decades have witnessed a total revolution in our scientific understanding of pain. A basic level of this knowledge can help you in daily life by reducing excessive pain and fear. In this class, we will cover the most recent research to help you understand pain, and then go through some simple exercises to help you get yourself out of trouble! 3 Hours. FREE. Instructor: Chris Hayden

Mondays, Sept. 18-Oct. 30 • 6:00pm

Series: All Levels Yoga

All Levels Yoga is an hour long class designed for yoga practitioners of all levels, even beginners. In All Levels Yoga we will start with the most gentle and simple version of each posture and build on that as you feel comfortable, making it easy for you to choose your own level of intensity during class. 60 minutes. Cost: $7/class or $45 series. Instructor: Teresa Krueger

Wednesday, Sept. 20 • 6:00pm

DIY: Personal Care

This hands on class will introduce you to a variety of wellness products available in bulk at MMFC. You'll go home with a body care item of your choice that you make in the class. 90 minutes. Cost: $15. Instructors: Rebecca Buehler & Becca Kleist

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Class & Event Calendar Registration required unless otherwise stated.

For more information and instructor bios visit mmfc.coop/calendar

Tuesday, Oct. 3 • 5:30pm

Friday, Oct. 13- Sunday, Oct. 22

Thursday, Oct. 26 • 5:30pm

Saturday, Nov. 4 • 9:00am

Saturday, Nov. 11 • 10:00am

Co-op owners are invited to join this fun behind the scenes look at the co-op with tips for shopping and saving! 60 min.

All Menomonie Market Food Co-op owners can choose one shopping trip in this 10-day span to get 10% off their entire purchase! Stock up your pantry and treat yourself to something new.

Join us at Mabel Tainter for our 2017 Annual Meeting. Share ideas, find out what we're up to, and enjoy presentations by the board of directors as well as a special guest speaker. 2 hrs.

Create your own winter medicine cabinet in this hands on class. Make elderberry syrup, a winter tea or tincture and fire cider and herbs to take home. 3 hours.

Learn several techniques to reduce stress including: mindfulness, Psych-K, and herbs. 60 minutes.

All are welcome, registration not req'd.

$50. Instructor: Monarda Thrasher

New Owners Store Tour

FREE. Instructor: Becca Kleist, No reg. req'd.

Sunday, Oct. 8 • 10:00am

Beginner's Meditation Explore options for you to start or deepen a meditation practice. 90 min. Cost: $15 Instructor: Sara Norman

Owner Appreciation Days

Saturday, Oct. 14 • 9:00am

DIY: Personal Care

This hands on class will introduce you to a variety of wellness products available in bulk at MMFC. You'll go home with a body care item of choice that you make in the class. 90 minutes. Cost: $15. Instructor: Becca Kleist

MMFC Annual Meeting

DIY: Winter Medicinals

Kids DIY: Dreamcatchers

FREE. Instructor: Dr. Heather Rothbauer-

This hands on class is for kids ages 5-10. Create your very own dream catcher, parents enjoy a coffee on us while your kiddo is making art. 60 minutes.

Wanish

Cost: $5. Instructor: Kiara Carlson

Wednesday, Oct. 11 • 6:00pm

DIY: Exotic Spice Blends

Saturday, Nov. 11 • 11:00am

Holiday Open House

Learn about Ras el Hanout, a versatile spice mix and make your own to take home. Sample and learn to make a delicious Moroccan tagine. 60 minutes. Cost: $10. Instructor: Beth Martin

FREE. Instructor: Becca Kleist, no reg. req'd.

Learn to make savory and sweet nobake treats and appetizers for the holidays. The recipes demonstrated are ideal for low carb, high fat, ketogenic, and paleo diets, and are also alternatives to their sugary counterparts. 60 minutes.

Recycling opportunities in Dunn County have grown in the past year. Learn what can be recycled curbside and what additional items can be recycled at any Dunn County Solid Waste and Recycling Facility. 60 min.

Our posture is the most important component to having great health. Find out what your posture is saying about your health! 60 minutes. FREE. Instructor: Dr. Angie Lew

FREE. Instructor: Mariann Holm

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Saturday, Nov. 11 • 1:00pm

Thursday, Nov. 2 • 6:00pm

Are you a woman with a dream of running your own farm business? Or are you already farming and looking to strengthen and diversify your operation? Come for a free session to connect with other area women. 90 minutes. The Morsel

Sample holiday essentials, pre-order your Thanksgiving turkey, pie and appetizers, get inspired! 4 Hours. FREE. No registration req'd.

Co-op Owners are invited to join this fun behind the scenes look at the co-op with tips for shopping and saving! 60 min.

Tuesday, Nov. 7 • 6:00pm

Tuesday, Oct. 24 • 6:00pm

Posture: The Window to your Health

Tuesday, Nov. 16 • 6:00pm

FREE. Instructor: Becca Kleist

$10. Instructor: Tanya Young

Women Who Farm: Resources, Ideas, Connections

Get tips and tricks for maintaining a healthy lifestyle through the holiday season. 60 minutes.

Learn how to read food labels; what to look for and what to avoid. 30 minutes.

Learn how to make fermented vegetables and kefir easily and economically at home. Participants will receive recipes, resources, and sample jars of each product demonstrated. 60 minutes.

Wednesday, Oct. 18 • 4:30pm

Healthy Through the Holidays

FREE. Instructor: Dr. Jodi Ritsch

Kefir & Fermented Veggies

Tuesday, Oct. 10 • 6:00pm

Thursday, Nov. 14 • 6:00pm

Reading Food Labels 101

New Owners Store Tour

If you are ready to move forward with an updated, forward-thinking, and eyecatching document, this session will give you easy-to-use tips to create your new resume. 60 minutes.

$10. Instructor: Jayne Wolff

Saturday, Oct. 28 • 10:00am

Tuesday, Nov. 7 • 5:30pm

Resume Workshop

Stress: An Inside Job

Recycling in Dunn County

Paleo No Bake Holiday Treats

$10. Instructor: Tanya Young

Sunday, Nov. 19 • 10:00am

Karma Yoga

Give thanks by doing some karma yoga. Proceeds from this gentle yoga flow class will go to a local organization. 90 mins. Cost: $15 Instructor: Sara Norman

Sunday, Dec. 3 • 10:00am

Relaxation Yoga

Whew! December can be a busy month. Do something for yourself this month. Come to this class to get centered and learn restorative yoga techniques for on and off the mat. 90 mins.

FREE. Instructor: Amanda Haffele

Cost: $15 Instructor: Sara Norman

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Class & Event Calendar Registration required unless otherwise stated.

To register, visit mmfc.coop/calendar or call 715-235-6533. Tuesday, Dec. 5 • 5:30pm

New Owners Store Tour Co-op owners are invited to join this fun behind the scenes look at the co-op with tips for shopping and saving! 60 min. FREE. Instructor: Becca Kleist, no reg req'd.

Saturday, Dec. 9 • 10:00am

DIY Kids Class: Gifts in a Jar Ages 5-10. Create 3 gifts in a jar with yummy bulk ingredients! Parents, enjoy complementary coffee in our seating area. 90 minutes. $15. Instructor: Beth Martin & Becca Kleist

Thursday, Dec. 14 • 6:00pm

Interested in teaching a class? Have knowledge or a hobby to share? Contact Becca Kleist, Outreach & Education Coordinator becca@mmfc.coop or 715-235-6533 x220 14

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fluffier texture, preferable for mashing or desserts. It's the time of year when people start talking about Sweet potatoes look tough and durable, but they’re the difference between sweet potatoes and yams, actually thin skinned and not great keepers. Store a confusion that persists. The yam is a starchy, dry them in a dry bin (not in the refrigerator) for up to vegetable related to lilies that is imported from two weeks. tropical areas. Sweet potatoes grow in the US and are related to the morning glory. Side by side you As for cooking, baking is a time-honored method. can see the difference, but the word “yam” has Place on a sheetpan and bake at 375ºF until soft crept into the sweet potato nomenclature because when pierced with a knife, one hour or more, of misuse of the word. There are two basic kinds depending on the size. Or try a slow cooker, rinse of sweet potatoes: those that are “firm” (or drywith water and place whole into fleshed) and those referred to as “soft” (or moist-fleshed.) The Sweet potatoes are grown the crock, and cook on low for 4-6 firm, dry types were the first in the US and are related hours. A pressure cooker is a fast solution, taking about 25 minutes. to be grown in the US, so when to the morning glory. You can steam or boil, whole or the soft ones were introduced, cut into chunks. growers decided to use the word “yam” to distinguish their moist sweet potatoes from the Keeping cooked sweet potatoes on hand is a others. This probably shouldn’t have happened, but simple way to boost nutrition in various meals it did, and the habit persists. People have candied throughout the week. Their nutty, creamy flavor yams on Thanksgiving, and Garnet and Jewel sweet shines in both sweet and savory dishes. Use them potatoes are typically called yams, even though in gratins, casseroles, soups and stews, salads, they’re not. curries, quick breads, smoothies, pies, cookies, muffins, and cakes. Look for vegetables with even coloration and no cracks, bruises, or soft spots. Small to medium Enjoy exloring the verstaility of this tasty root sweet potatoes are often less starchy than larger vegetable. Visit www.mmfc.coop/recipes for ones. Lower starch makes for crispy potatoes, inspiration. fries, or chips. Higher starch content results in a

Revisit the Sweet Potato

This versatile root veggie is a powerhouse of nutrition and flavor.

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he recent resurgence in popularity of the sweet potato is thanks to its taste and nutritive value. In 2000, Americans ate an average of 4.2 pounds of sweet potatoes per year! In 2014, consumption increasted to 7.5 lbs/year. Back in 1943 Americans consumed close to 21.7 pounds; perhaps those numbers will be reached again.

Covington - malty-sweet when baked, great for desserts.

Hannah - lightly sweet flavor when baked, dry texture great mashed.

Sweet potatoes have been rated by The Center for Science in the Public Interest as the most nutritious vegetable. They are high in vitamins A and C, antioxidants, and are excellent sources of potassium and dietary fiber. The Morsel

Garnet - moist, heavy, pumpkin like. Good for baking.

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Beauregard - perfect for baking, mashing, or frying.

Speckled Purple - remains firm when boiled or fried. Mild, nutty flavor. 2017, Issue 2

Staff Celebrations

Board News and Views By Rick Remington, Board President

What I like about working here is that all my best friends work here and they make work a lot of fun. I also like the challenge of buying produce and meat. I enjoy the seasonality of produce-- new things coming in every week- and helping customers know what's really good quality depending on the season. I enjoy working directly with local farmers who produce meat, eggs, and produce. Since becoming meat buyer I have gotten into grilling and trying new meats.

s we turn the page on our 2016/17 fiscal year, I’d like to briefly revisit our board work and provide a glimpse into the year ahead.

Margaret

Fresh Coordinator Celebrating 5 years in 2017

My purpose at the co-op is to manage the product and pricing database. I process invoices to ensure our prices are consistent and as low and as we can offer, create biweekly sales, and set up requested discounts. I am also plant waterer, sign hanger, and special order processor. The work I do here is on par with my tech and numerical interests, but I also feel a satisfaction from being surrounded by products that help people, are healthy, and taste good. This is heightened by my gratitude for my lovely co-workers and our awesome shoppers. No, it’s not lip service, although it’s a good place to do it where everyone can read it. MMFC is comfortable and uplifting for me and I’m glad to mark the milestone of our 3 Allegra years together. Cheers! Scanning Specialist

Celebrating 3 Years in 2017

I can truly say I've grown with the co-op over these past 3 years. I started as a 21 year old, part-time cashier in our little store itching to move all over world. Now I'm responsible for our classroom, events, donations, and some marketing, and being content in little Menomonie. My schooling in health & wellness at Stout has been helpful in creating an education program here at MMFC based around healthy living and good food. I always say eating is my favorite thing to do, so I feel right at home in a place that revolves around good food and a lot of love. Becca Outreach & Education Coordinator Celebrating 3 Years in 2017

The first time I came into the coop was for my application. Then when I got hired it was like being inducted to this quirky little family, even though I hardly knew anyone, but everyone here made it fun and exciting. One thing I've noticed while working here is that everyone's efforts make thoughts become things. The best example is we wanted a bigger location so we got one. My position in general is receiving and stocking but I've been given the freedom to learn and do so much more. I've met a lot of cool people and learned a ton about food! I've lived in the area for most of my life. I love summer and never want it to end, even with the humidity; so I can go swimming and frolfing all the time. I also started backpacking this past year and I'm really excited for more trips in the Jack, Center Store Team future. Celebrating 3 Years in 2017

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The board allocates a portion of each month’s agenda for routine business, largely centered on monitoring the coop’s performance through boardadopted policies. We monitor our performance as a board, our adherence to the policy governance model, and our ßowner-approved bylaws. The board does not run the store – we set parameters and let our stellar general manager and her super staff do the rest. In addition to monitoring, monthly education topics serve to orient new board members, keep us versed on industry changes, allow exchanges of information with our cooperative neighbors, and help us learn about the opportunities and challenges of our local suppliers. In February, Mariann Holm was appointed to fill a vacancy on the board. Mariann not only brings enthusiasm for MMFC, but knowledge of the business of agriculture, as her family has experience as Organic Valley dairy farmers. Mariann brings an unrepresented skillset to the board. Change is in the air for the board as three seats will be up for election this fall. We know for sure we will be saying good-bye to Laura Oliver and Logan Mather, as they are not seeking re-election. Laura's candid questions and commitment to achieving our Ends and Logan's enthusiasm and attention to detail will be missed. The entire board thanks them for their service. Perhaps the most important task is representing you, our 2,235 owners. We take that responsibility very seriously and encourage you to connect with us. Email any of us The Morsel

individually or as a group, or attend a board meeting; we encourage any co-op owner to be in touch. See page 2 or www.mmfc.coop for more information. Our summer retreat involved further refining our strategic visioning and what it means for Menomonie Market to be "central to a thriving healthy community." We do not take those words lightly, and want to see thriving in all corners of our community. Our 2017-18 agenda is focused on competition, advocacy, and continuing to explore our long-term vision. The grocery business is ever changing, with store closures, buyouts, mergers and options online. It seems that every month, there is news that threatens to challenge our business model or mission. Rest assured, for 43 years MMFC has stayed true to its mission. We are the only locally owned and cooperatively owned grocery store in Menomonie. We continue to provide healthy food. Our owners have democratic control. We value and respect our employees. And we care about and support our community. Change is inevitable, but we can remain competitive while staying true to our mission. That’s the co-op difference. I encourage you all to take full advantage of your co-op in the year ahead. Keep Menomonie Market your shopping destination. Attend an educational event in the classroom. Attend a board meeting or the annual owner meeting. Engage with board members or consider running for the board. Thank a store employee. Smile and say hello to the person next to you in the aisle. Sometimes it’s the little things that make a difference. On behalf of the MMFC Board of Directors, I want to thank each and every one of you for your patronage and for making Menomonie Market the successful enterprise that it is. Be well and see you at the co-op.

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Community Pages

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Community Pages

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814 Main Street East Menomonie, WI 54751