The Morsel: Spring 2019

the

MORSEL MENOMONIE MARKET FOOD CO-OP

In This Issue...

Finding Ways to Use Less. . . . . . . . . . 4 Round Up Program Grows. . . . . . . . . 8 The Work You Do. . . . . . . . . . . . . . . . . 10 Meet Harvest Moon Organics. . . . 12 Mark Your Calendars. . . . . . . . . . . . . 17

SPRING 2019

Welcome New Owners!

Look at this list!

A warm thank you to everyone who made the choice to become a co-owner of a grocery store. You don't have to be an owner to shop at MMFC, although a larger ownership community means more people experience the intangible benefits and magic of cooperation.

Of course, there are those tangible benies too—Owner Appreciation Days, monthly Owner Deals, and our annual owner-only Wellness Sale.

If you're curious about becoming an owner visit our website www. mmfc.coop/how-to-join or ask anyone on staff.

Elizabeth Kafka

Dan Arnsdorff

Sali Mounce

Deanna Shane

William Kincannon

Schmitt-Loy Investments

Monica Lewon

Karen Woods

Melissa Wagner

Kim Youngberg

Allan Ziehl

Beth Stai

Bailey Beyer

Jasmine Hanson

Ann Olson

Aron Beazley

Laura Salmi

Glenn Weitzman

Chistine Woodward

Janice Thompson

Mary Jones

Elizabeth Ritz Witt

Mary Roberts

Nancy Chartier

Brian Teague

Melissa Enyeart

Carolyn Bleske

Danielle Zinsli

Debra Baier

Barbara Krause

Bronson Bero

Shirley Fischer

Amber Bettinger

Earlene Way

Rachel Otte

Bob Walter

Guadalupe Grimm

Fredrick Menz

Donna Albrecht

Teresa Weiss

Monsters 2 Munchkins Sarah Aiken-Felling

Taira Balts

Hannah Gullixson

Laura Clark

Della Bendtsen

Jeremy Noble

Chiara Groepper

Barbara Bauer-Chen

Tanya Erickson

Carlene Thompson

Leslie Lange

Erica Anderson

Laura Hanson

Jim Roach

Katie Bovee

Curt McNamara

Caitlin Hoon

Amanda Henke

Erin Koenig

Katie Wiersgalla

Ashley Fransway-Schneider Emily Pieper

Paul DeLong

Camden Hargrove

Jamie Peterson

Mildred Windsor

Francis Oakgrove

Lydia Skoglund

Robert Gibson

Christopher Martinez

Midwest Gratus

Melissa Lackey

Ethan Galstad

Aeschilde Anderson

Anna McCabe

Madi Britton

Emily Mayne

Sarah Loreth

Diane Oakland

Richard Kraemer

Judy Jones

Chloe Marquez

Kjersten Wheeler

Sharry Hebert

Jim Bryan

Don Terkelsen

Aislinn Parker

Andrea Sorenson

Craig McDonald

Cassandra Yonash

Mary Koslowski

Kathy Schaefer

Heidi Biesterveld

Ann Hoffman

Kyle Moore

Paula Meixner

Grace Krainak

Nick Arvold

Jason Zukowski

Rachael Norman

David Williams

Karen Engeman

Aaron Frederick

Angela Yudes

Heather Wiseman

Justine Johnson

Thomas Budd

Sarah Paquette

Charlie Kohlbeck

Lacie Palmer

Nick Labinski

Zack Jacobson

Lindsey Ketchel

Jayne Lammer

Cortney Helland

Sharleen Finder

Sandra Lindow

Courtney Newton

Mary Hetchler

Jody Nohr

Donna Bastian

Camrin Dressel

Mark Kalscheur

Cammie Somero

Sharon Moseler

Casper Sugar Shack

Marissa Lundin

Krohe Avilov

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

Our Mission Menomonie Market Food Co-op 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 Steve Hanson Vice-President Wendy MacDougall, Secretary-Treasurer Mariann Holm Gary Johnson Chris Hayden Barb Button

The board meets on the 4th 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 us at board@board.mmfc.coop

General Manager Crystal Halvorson crystal@mmfc.coop

Morsel Publication Team Beth Martin Layout, production, design beth@mmfc.coop Becca Kleist Advertising, design becca@mmfc.coop Tanya Young Content development tanya@mmfc.coop

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Hello Friends!

Crystal Halvorson, General Manager

We have talked about regeneration before in these pages; we are thinking about it now as a step beyond sustainability, one that has the power to undo the damage that has been done to our planet and our communities.

As I write this, I am buried, as all of us are, in snow. Under that is ice. My car is at the foot of my long, steep driveway. I am surviving too many snow days, not fun because it's cold and you can’t even play outside. But through all of that, I hold the pride of my toughness, and I smile at how here we are, all of us here knowing that we can survive this and come out stronger and more appreciative of each other. We will prevail, just as the trees, seeds, and animals big and small will move from winter into regeneration and growth. By the time you read this, who knows? You may already be in short sleeves sitting outside on an unseasonable warm March day.

I’m excited for spring at the co-op for several reasons. We get the chairs and tables back outside, the farmer’s market eventually starts back up at the pavilion, and we start to see the local food creep back into the produce section of the store. Our spring events are some of my favorites; I love to see people connecting with farmers at the CSA fair, people emptying out the bins on our record-setting Bulk Sale day, and of course Cheese Madness. If any of you have seen me sampling cheese at the Holiday Preview event, you know how I feel about cheese. And in May of this year, we are bringing back an old favorite from the little store: the Mother’s Day Brunch! Treat a mom in your life to an amazing brunch, and a special gift from MMFC and Hive and Hollow.

Crystal Halvorson Photo credit: Volume One

We have talked about regeneration before in these pages; we are thinking about it now as a step beyond sustainability, one that has the power to undo the damage that has been done to our planet and our communities. A regenerative community is one where the people benefit from the resources around them, assets and development is owned locally, people are rewarded for the value that they create, and everyone’s basic needs are met. How do we do this? This is a big question perfect for long dinner-time conversations, and strategic planning sessions in conference rooms across the world and right here in the Chippewa Valley.

Welcome to another terrific issue! We hear from people in our community that are doing regenerative work right here: see Finding Ways to Use Less on p. 4 and The Work You Do on p. 10. I’m excited to share an update on the Round Up for Good Program that works because of all of you— see page 7. Learn a bit about Andrew and Emily Drilling, once of our newest local farmers. Be inspired to try something new for spring. See you at the co-op!

Spring 2019

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Beginning April 1st, MMFC will no longer offer plastic bags, unless requested at register.

Finding Ways to Use Less Reducing packaging waste is an enormous global challenge. It is overwhelming and stressful to see photographs of giant islands of plastic packaging floating in the ocean while we continue to see more and more plastic packaging on store shelves.

According to Reuben Muni, from Greenpeace, “the global recycling system is broken and fixing it will require the cooperation of the wealthy countries that produce so much of the waste and the countries

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that import it.” How is the grocery industry responding to consumers' requests to eliminate plastic on store shelves? The U.K. is further along than Canada or the United States. If the enormously powerful grocery industry in the United States would take a lead on addressing plastics in packaging we would begin to see large scale change in the supply chain and ultimately, what is offered on store shelves.

and the power of individuals coming together can generate strong waves of influence.

We tapped into the collective wisdom within MMFC ownership and asked Brianna Capra what her what advice is for someone looking to live a more regenerative life.

Here’s what she said.

What do you suggest for someone wanting to reduce their packaging and waste? #1 Reduce. Ask yourself if this is something you need. Treat yourself to new toys and treats occasionally, but they often come in frivolous, beautiful packaging. If you can, do without.

In the meantime, we all know that real change begins at home

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Finding Ways to Use Less, con't

#2 Make choices based on packaging. Go for the options that are packaging free or made of low-impact materials like paper, glass, bamboo or metal that can be recycled. #3 Buy from the bulk department. Bring your own container and only get what you need, which keeps things fresh! When you forget to bring a container, choose a paper bag over plastic. #4 Get down with DIY. Figure out what you can make yourself. Sauerkraut or bread?

So easy! Corn chips? Not so much, thus the downfall of every well-meaning shopper.

What systems do you use when shopping to maintain a low-impact life?

materials. Some of our appliances were salvaged too. Our clothes, dishes, art supplies, and furniture are either hand made, secondhand, or purchased with intention. We separate our waste items into these categories: Things to feed the chickens Compost Recycling Burnable paper Un-recyclable & un-reusable I choose to live this way; I could buy new stuff if I wanted too, but I don’t need to.

How is MMFC Responding to concerns about plastic?

• On April 1, 2019 we will no longer bag your groceries in plastic, unless requested.

Our default will be our recyclable paper bag or an empty box. Better yet, bring

your own reusable bag and and secure a contribution to one of the non-profit organizations featured in our Hill O’Beans program (see page 9).

• We will continue to support the National Cooperative Grocers (NCG) excellent advocacy work in environmental sustainability. See www. strongertogether.coop/ advocacy.

• A new staff work team is forming at MMFC to focus on auditing internal practices and identifying incremental improvements in our systems and sourcing.

Source: www.cbc.ca/news/business/ plastic-waste-grocery-stores-recycling

I shop for items that use little or no packaging like produce and bulk items. I choose milk in a reusable jar and shampoo in a recyclable bottle. I look for things that are already recycled like Preserve toothbrushes. I also make my own almond or cashew milk, it’s super easy! If something comes in a package that is going to be trash, I typically skip it. Except corn chips, I need those.

How have you integrated reusable products in your life outside of grocery shopping?

Hah! Where do I start? My husband and I built our house out of mostly salvaged or resale Spring 2019

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Products We Love From affordable weeknight meals to gifts for Mother's Day, these are some of our favorite products this season.

Mother In Law’s Extra Spicy Gochujang Paste Gochujang is the ketchup of Korea. Mix it into stir fries, soups, ramen, mayo and ketchup. Use as a marinade, dipping sauce, to top sandwiches, or make a salad. You can even add a bit to hummus for some extra umami flavor. Add this "secret ingredient" to your favorite recipes for a lingering medium-high heat that makes everything delicious.

Matr Boomie Bells Add some whimsy, color, and unique sound to your space. Each rustic bell is hand made by artisans in India then tuned to reveal a rich sound like no other bell. Perfect for summer gardens and patios.

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Down to Earth 15oz Mushroom Glass Enjoy refreshing drinks with these heavy base tumblers with original mushroom art

by Marcy Tippmann.

6.25" tall.

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Vital Proteins Beauty CollagenTropical Hibiscus Give your body a nourishing elixir for glowing skin and radiance from the inside out. For a taste of the tropics, it contains organic pineapple juice, orange juice, and organic cranberry powders along with organic ginger.

Simply stir a scoop of the powder into any beverage or smoothie. Easily mixes into yogurt, oatmeal, desserts and more.

Alter Eco Truffles Have your chocoate fix and support the environment at the same time.

Compostable truffle wrappers and pouches are made from eucalyptus and birch with non-toxic ink. Fair Trade, organic, rich and creamy.

Wednesday $4 Dinners Every Wednesday evening our deli cooks up a delicious and filling hot meal for $4! Menu items rotate weekly and feature a balance of meat- based, vegetarian, world inspired, and midwestern favorites.

With the warmer months coming we look forward to sitting outside again—let's make it a party! See our website for weekly menus.

Locally grown herb and vegetable starts Before we know it the snow will have melted and it will be time to plant.

Watch for locally grown vegetable and herb starts from Good Root Growers in early May. Seeds from Seed Savers and Plum Creek Seeds will be available throughout the season.

Spring 2019

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Round Up For Good By: Crystal Halvorson, General Manager We all already know that people coming together and sharing a little can become something pretty big and powerful—that is what a co-op is and it is who we are. We knew when we tested the Round Up for Good program in December of 2017 that you would show up and do your part, adding your cents to the pile, and letting us do good with it. That first run allowed us to donate over $3000 in cash and food to Stepping Stones. Then in the spring of 2018, you did it again and we awarded over $3000 in grants to small local farms through our Fund our Foodshed program.

We went all in last fall and started allowing you to round up anytime.

With our owner update campaign, we learned how you want to participate, which makes it much easier at the registers to know whether to ask you (see those results below—more than 75% of you want to participate!)

Currently we have two programs that are funded through the Round Up for Good program. In late December we rolled out an incentive program to increase access to and incentivize purchase of fresh fruits and vegetables for people that participate in Wisconsin Foodshare. When people shop using their Foodshare card at MMFC on Tuesdays, we award a voucher for up to $10 worth of fresh fruits and veggies for the next time they shop. 100% of eligible shoppers have taken us up on this offer, and we are already seeing evidence that people are shopping the vitamin-rich and fresh produce section more. We will have a full report on this program this fall once it has had a chance to grow.

We have sent invitations to apply to our local vendors for the second annual Fund Our Foodshed grant cycle. After the deadline on March 31, we will be convening a committee of board members, staff, and owners to make award. Are you interested in being on this committee?

Please email me at crystal@mmfc.coop.

There is no end to great ideas for how we can employ our Round Up for Good dollars that you generously give, so we are sticking to our Ends Statement to guide us. The Double Dollars program helps us “provide access to healthy choices”. The Fund our Foodshed grants are there to “strengthen our local foodshed”, and this fall we will raise money for our Cooperative Development Fund, which ensures “the cooperative model is supported”. Your participation gives you a chance to feel a “vital sense of ownership and belonging”. Ends in action!

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Reusable Bags Amount to a Hill O' Beans Bring your own resusable bag, coffee cup or bulk container and we will donate 5¢ to a local non-profit.

So Many Beans!

What's it worth?

Since moving to our new location in 2015 co-op customers have used their own bag or coffee mug 48,000 times. That's 48,000 fewer bags or coffee cups in the waste stream.

Those thousands of beans, worth five cents a piece, translate into $3,000 donated to local non-profit organizations.

Break it Down We collect about 38 beans per day.

Compared with our hundreds of daily transactions, this isn't much.

A Challenge

Can you help us grow this program?

We'd love to see the number of beans collected every day double or triple!

Spring 2019

Forgot Your Bag? Not to worry, there are plenty of options: boxes or any number of reusable bags and totes at a variety of prices.

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The Work You Do Meet three local creatives building community; from tackling grief, to building the slow flower movement, and a growing arts collective.

Brent Gonyea - Glopera Puppet Theater & SoulChassis Arts Collective Brent is a local sculptor fascinated with physics, craftsmanship, story, and expressing the articulation of human form, through creative collaboration—trusting the power of human expression around an inspired positive idea. Brent completed his studies in sculpture at the University of Colorado at Boulder. From there he spent some time calling a parachute in the mountains and an abandoned mine shaft home, ultimately landing here where he and his wife Brianna Capra constructed their home out of recycled materials. In 2018 Vital Energos and Glopera Puppet Theater were born. Vital is a 14' articulated 'doll sculpture' who has travelled to regional arts events and recently attended Volume One's Best Night event in Eau Claire. Vital's birth led Brent to form Glopera Puppet Theater and SoulChassis Arts Collective - with a call out to anyone with creative inspiration, open hearts, or an interest in participating in creating grounded, gratitude filled movement and action.

Brent said he's doing this because "This is the time. When we die we will be dead. I don't want to be political. I want to instead focus on what's right and create a platform for people to have optimism. I want to support people in having a platform where they can bring what they are good at". To date 13 local people have responded and are involved in helping bring new stories and characters to life.

Brent is currently studying marionettes and exploring how to tell old stories with a fresh perspective, working with his eight year old son, Jasper, on the retelling of the Epic of Gilgamesh.

If you or someone you know are interested in following the work of SoulChassis or participating in the arts collective in some way, visit www.soulchassis.com.

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Laurel Fraher - Author and Artist Laurel Fraher is an author and artist living in Menomonie with her husband, two children and two cats. Laurel has always been inspired by the beauty she finds in nature, and loves to capture that sense of wonder in her watercolor paintings. In 2017 Laurel and her husband Robert collaborated to self-publish See Me in the Wonder ~ a love poem, Laurel’s first book. See Me in the Wonder features Laurel’s watercolor illustrations, and brings a gentle message that the loved ones we’ve lost are always with us.

The idea for the book came from the Frahers’ desire to teach their children about having loved one who has died. Laurel and Robert lost their first daughter Julia to cancer at age three, and they wanted to help their other two children understand that their sister would always be a part of their lives. Their hope is for See Me in the Wonder to be a source of comfort for both children and adults who are missing someone they love. They have been able to provide copies to many organizations serving grieving families. Laurel also hopes that the book will inspire readers to look closely at the beauty of nature, and to find their own moments of wonder. See Me in the Wonder can be viewed online at SeeMeintheWonder.com, and is available for purchase at Hive & Hollow and Bookends on Main in Menomonie.

Sarah Lambert-Freeman, Hive & Hollow Hive & Hollow, a sustainable flower and gift shop opened next door to Menomonie Market in October, 2018. Owner, Sarah Lambert Freeman is among a small number of concerned florists promoting the slow flower movement. Like the slow food movement, floral professionals and consumers are looking at ways to reduce their carbon footprints, treat workers well, and source locally. Sarah has worked in flowers for 25 years and has not always loved what she has seen within the industry. Instead of leaving the field, she decided to work to change it, believing that change begins at home.

Sarah sources blooms and foraged items for the shop from her own land and other local flower farmers. During the winter season she sources from a greenhouse in Minnesota, US farms and fair trade certified growers. She aims to reduce the amount of travel time and energy used to ship flowers, which happily, means fresher flowers. Vases are vintage, US made or recycled, and plastics are minimized. Hive & Hollow also aims to celebrate the amazing talent within our community and sources gifts from independent local makers. This minimizes shipping costs, keeps money in the community, and supports artists.Sarah believes taking these steps can make a big difference. This is fairly revolutionary, as Hive & Hollow is the only flower shop in the region to commit to these practices. Hive & Hollow has grab-and-go bouquets available at Menomonie Market, but offers full service floral (including plants, weddings, floral subscriptions and daily deliveries) from the shop next door at 809 Wilson. Stop by and see for yourself or visit the website www.hiveandhollow.earth Spring 2019

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Harvest Moon Organics

Local, organic poultry is now available thanks to a family in Cadott, WI. How did Harvest Moon get its start?

We purchased the farm 8 years ago and it was in need of major repair. We spent years fixing buildings, tearing down ones that were in disrepair, making fence, and getting it ready to be a usable farm again. We both grew up on a farm and wanted our kids to also experience that lifestyle.

What's your specialty?

We currently raise certified organic chickens, pigs, and beef cattle. We are planning on diversifying into other things in the coming years.

Andrew and Emily Drilling and their three children Olive, Ira, and Otto on the farm (originally purchased by Emily's grandparents in the 1930s).

guidelines which require our animals to be pasture raised.

What certifications did you pursue?

We currently have MOSA Organic certifications for forty acres of land, chickens, eggs, pigs, and beef cattle.

As our beef herd grows and our other sixty acres gets organic certification next year we will be seeking grass-fed certification as well.

To us the original organic movement was a chance for small farms to thrive again. We also didn't want to just simply make a claim that we do things Tell us why you farm. organically. It's not fair to the people We wanted to farm because of the going through and maintaining their lifestyle it provides for our family. We certification, so we decided to get also believe that organic products are a certified. healthier option and have always tried to buy organic for our family when What would you like to say to we can. A lot of the health problems Morsel readers? people are experiencing these days Thanks for supporting local farmers! are directly related to the food supply, We love being outside working with which is full of chemicals, GMO crops, our land and our animals. The more government loopholes, and mistreated people support local farmers instead animals that make huge farms possible. of large corporate companies, the greater chance that our small rural We do the best we can at giving our communities can stay intact. animals the best quality of life possible and don't look at them as potential Harvest Moon Organics chicken can be profits. Our animals are part of our found in the frozen meat department at family. With the organic certification MMFC. our customers don't have to worry about the use of antibiotics, synthetic chemical use, GMO seeds or feeds.

We are also held to animal welfare

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"The more people support local farmers instead of large corporate companies, the greater chance our small, rural communities will stay intact. " - Emily Drilling

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Power Up Your Breakfast Rise and shine! Fuel your day with these healthy, high-protein breakfast options.

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Lorem Ipsum | The Newsletter of Your Co+op

Spring 2019 Winter 2018

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Kale and Chickpea Mini Frittatas

Peanut Butter Berry Smoothie Bowl

Servings: 12. Prep time: 45 minutes; 15 minutes active.

Servings: 2. Total time: 15 minutes.

12 large egg whites 1 ⁄2 teaspoon salt 1 15-ounce can chickpeas 4 leaves kale, chopped finely 1 large tomato, chopped 1 ⁄4 cup chopped fresh parsley 1 teaspoon dried thyme

1 cup plain nonfat Greek yogurt 1 ⁄4 cup peanut butter 1 large frozen banana 1 cup frozen strawberries 2 tablespoons strawberry jam

1. Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners, or grease with shortening or butter, and set aside. (The egg whites will stick if you don’t line or grease the pan well.)

2. Whisk the egg whites and salt in a medium bowl; reserve.

3. Drain the chickpeas in a wire strainer and place in a large bowl. Add the kale and tomatoes to the chickpeas. Add the parsley and thyme and mix well, then divide mixture between the muffin cups, placing the items loosely so the egg whites can flow around them. Divide the egg whites between the muffin cups, about 1⁄4 cup of egg per muffin. Tap the pan on the counter to settle the ingredients.

4. Bake for 25 to 30 minutes, until the eggs are set and firm. Cool on a rack before refrigerating or freezing in an airtight container or plastic freezer bag.

Toppings 2 cups fresh strawberries, sliced 1 cup granola 2 tablespoons chopped roasted peanuts 2 tablespoon chia seeds 1. Place the yogurt, peanut butter, banana, strawberries and jam in a blender, and secure the lid. Puree until smooth. Divide the smoothie between two low, wide bowls and spread mixture evenly. Arrange the sliced strawberries on each bowl, then garnish with the granola, peanuts and chia seeds. Serve immediately.

A bowl so delicious, it’s almost like having ice cream for breakfast — but with nutritious protein and fruit you can feel good about eating.

Bake these low-fat frittatas ahead of time and store them in the fridge. They’re easy to take along as you run out the door on a busy morning!

Reprinted by permission from StrongerTogether.coop.

Find these and more great power breakfast recipes at www.strongertogether.coop.

Spring 2019 Winter 2018

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Mushrooms for Health The world’s holistic traditions have touted the health benefits of mushrooms for thousands of years. Benefits include immune support, improved mental function and stress relief.

Four Sigmatic

New Drink Mixes

Four Sigmatic is a U.S. based company dedicated to bringing the magic of mushrooms to the general public. Mushrooms are full of antioxidants that can boost immune system and prevent damage to cells and tissues.

The new Four Sigmatic Mushroom Matcha drink mix is energizing and uplifting.

Add a splash of milk and sweetener of choice. Or try one of their elixirs, coffees, or hot cocoa.

MyPure Mushrooms

A new line of medicinal mushrooms is in the Wellness Department. MyPure Mushrooms are pure, Non GMO, 100% certified organic mushrooms. MyPure Mushrooms are 100% fruiting bodies compared to other manufacturers who use various grain sources. The “4x” noted on labels is indicative of a product designed for an acute condition. Plain labels (without the “4x”) are suggested for health maintenace. Products are used for immune support, vibrant energy, and cell protection.

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cheese MADNESS

2019 CSA FAIR

2019

community supported agriculture

Eight cheeses go head-to-head in our 2019 Cheese Madness competition.Your vote helps determine the winner!

March 23 •11am-1pm rd

Meet your farmers & purchase shares!

Check for demo times at mmfc.coop/calendar or stop by the store.

April 1-6

earth day

BULK SALE

Mother’s Day

BRUNCH

SATURDAY,

April 20

th

Sunday, May 12th By reservation only at www.mmfc.coop

20% OFF bulk items!

celebrate mom!

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Pump up the Jam and Cheese In search of an appetizer for easy entertaining? Pairing jam and cheese offers endless possibilities.

A strong combination

By Mandy Makinen

I

n the tradition of foods that hit that harmonious spot between sweet and salty comes an idea so easy, so elegant, yet based on two staples most Americans have on hand: cheese and jam. This may sound like an unlikely duet, but after you sample a few of these pairings you might just change your tune.

These combinations work for an elegant cheese plate, served with crackers or slices of baguette, but some pairings are also nice for a jazzed-up grilled cheese sandwich. While most jams and jellies are made with fruits, savory preserves like pepper jelly, tomato jam and red onion marmalade are also excellent natural pairs for a variety of cheeses.

Look for these specialty items in the jams and jellies aisle, but be sure to check out the cheese department for unique spreads as well.

Generally speaking, strongly flavored cheeses pair well with assertively flavored jams, and the opposite is also true: Mild cheeses marry well with delicately flavored jams. If you neglect this rule, you run the risk of one flavor dominating, thus losing some of that magic that happens when good flavors complement each other. Try these assertive combinations: Bold pairings Blue cheese or Gouda with marmalade, black currant, peach, plum, or red onion jam Aged cheddar with apple jelly, apple butter, huckleberry or tomato jam Manchego cheese with blueberry jam or its traditional Spanish pairing, quince jelly (membrillo)

Reprinted by permission from StrongerTogether.coop.

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Spring 2019

Easy, breezy brie

Go for the goat

Cheesy dessert ideas

Similar to goat cheese, the mild flavor and luxurious mouthfeel of brie cheese pairs well with nearly any sweet or savory jam. When in doubt, go with red fruits:

Fresh goat cheese, or chevre, seems like it was made for jam — a spreadable, smooth cheese with just enough tang to keep it on the savory side. In a pinch, nearly all jams pair with goat cheese, here are a few favorites:

Mascarpone, a rich and smooth fresh Italian cheese, is delicious with just about any jam. It’s less tangy and more spreadable than cream cheese and has a mild, creamy flavor. Here are some suggestions for pairing this delectable cheese:

Brie and red fruits Goat cheese combos Brie and strawberry jam is a perennial favorite with or without a glass of Champagne Brie and cherry preserves — try them baked together in puff pastry Brie with red currant jelly is perfect on a fresh baguette

Elegant desserts Goat cheese and fig jam (add caramelized onions and you’ve got the makings of a sandwich)

Mascarpone with blueberry jam and fresh baguette or brioche buns

Goat cheese with cranberry sauce or jelly is excellent on a turkey sandwich

Mascarpone with strawberry jam and shortbread cookies

Goat cheese and marmalade (orange, lemon or grapefruit)

Mascarpone with lemon curd and oat crackers

You can experiment with new combinations using whatever cheeses and preserves you have on hand at home until you find the combo that hits all the right notes.

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Spring 2019

Board Notes By: Chris Hayden, MMFC Board of Directors

The Seventh Co-op Principle—Concern for Community drives strategic meetings and partnerships between MMFC Board of Directors and community organizations.

At the last MMFC board meeting, we hosted Georgina Tegart, Executive Director of The Community Foundation of Dunn County (CFDC). To be honest, I personally had no idea what the foundation actually did, although it sounded nice, but Georgina was more than happy to fill us in and field our questions. As representatives of the co-op, we wanted to know about how we could network with organizations like hers to fulfill the Seventh Co-op Principle, "Concern for Community." This is part of the role of the board—connecting us to other movers and shakers in the area whose interests are aligned with ours, working in the domain beyond the day-to-day operations of the store.

Chris Hayden MMFC Board of Directors

It turns out that the CFDC is rooted in collective power and long-term vision just as we are. One of over 1600 foundations across the United States and in 50 other countries, they help maximize the power of charitable contributions, and allow regular people to participate in giving by combining forces. One of their strengths is that they have their finger on the pulse of Dunn County, and so are able to match the interests of donors with the areas of greatest need. They can disperse money in single targeted grants, or over the long-term, stabilizing other support systems. They seem to me to be a small powerhouse (with just four employees managing over $6.2 million in assets!), and Georgina did a very nice job of summarizing the many areas that they are involved in.

Georgina Tegart Executive Director Community Foundation of Dunn County

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Of interest to the co-op, Georgina said that one of the greatest unmet needs in our county was that the most rural areas often lack quality access to food.

Boyceville, for instance, is down to one gas station, and nothing resembling a fresh produce section. There are rare oases such as The Grain Bin to help provide whole food, but these are also quite remote for many people. As we head toward our board retreat in a few months, this type of issue is something we want to have on our minds - how do we identify the concerns that our community actually has, and help to meet them? Groups like the CFDC can point us in the right direction, perhaps showing us a corner of the county that we might have missed. We are planning on increasing this type of networking, bringing in more speakers from local groups to our meetings, and introducing more people to our work in turn.

Spring 2019

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Community Pages

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Spring 2019

Travis Young •

MSAOM

The Morsel

Community Pages P o t t e r y & E v e n t S pac e

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2nd & 4th Sundays at 10am • 105 NE 21st Street • www.menomonieUU.org • 715-455-8051

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1939-2019

WESTconsin Credit Union has been serving farm families since 1939.

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The Morsel

Spring 2019

Jr High (Age 12-14) June 10-14

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715-309-4329

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Supporting You Through Life's Changes N4762 State Rd 25 (South office) E4530 490th Ave (West office) Menomonie, WI 54751

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TO-GO Made fresh for your meeting, party, or event!

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Visit mmfc.coop/deli-menu or call 715.231.3663 x208 for more information.