Wisconsin Energy Cooperative News November 2023 Eau Claire by American MainStreet Publications

Since 1940

November 2023

PIES WITH CO-OP TIES A WINNING STRATEGY HOW TO INSULATE YOUR ATTIC HATCH THANKFUL FOR YOU  OUR MEMBERS

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CONTENTS November 2023 Vol. 84 No. 5 The Wisconsin Energy Cooperative News (Formerly Wisconsin R.E.C. News) has been published monthly and distributed since July 1940 to members of Wisconsin’s non-profit, consumer-owned rural electric cooperatives. It is available to non-members for $13 per year or $35 for three years. Members pay $6.93 per year.

10 A Winning Strategy The $5 million reason to advocate for electric co-ops.

Published by the Wisconsin Electric Cooperative Association, 6405 Century Avenue, Suite 102 Middleton, WI 53562-2200 Steve Freese, president & CEO.

to Insulate Your 13 How Attic Hatch Eliminate drafts and reduce energy waste.

USPS number: 688-480. Postmaster: please send address changes to Wisconsin Energy Cooperative News 6405 Century Avenue, Suite 102 Middleton, WI 53562-2200.

24 Wisconsin Favorites The power of pie: Comfort and community in every slice.

Periodicals postage paid at Sun Prairie, Wis. Send correspondence to Wisconsin Energy Cooperative News 6405 Century Avenue, Suite 102 Middleton, WI 53562-2200

31 Kids & Critters

Phone (608) 467-4650

Cute co-op kids get cozy with their critters.

Web site: www.wecnmagazine.com. Co-op Members: Please send address changes to your local electric co-op. Contact information can be found on page 18. Steve Freese Dana Kelroy Mary Erickson Julie Lund Ann Bailey Geri Miller Jennifer Taylor

WECA president & CEO editor associate editor contributing writer graphic designer advertising consultant editorial assistant

For advertising opportunities please email geri@weca.coop. The appearance of advertising or events does not constitute an endorsement of the products or services advertised. We reserve the right to refuse advertisers.

Join us on

On the cover: Price Electric Cooperative Director Karen Newbury bakes pies like these that are perfect for your Thanksgiving feast.

LETTER FROM THE EDITOR

NEWS BRIEFS

MESSAGE FROM THE CEO

15 MY CO-OP 20 RECIPES 22 READER RECIPES 28 CLASSIFIEDS 30 EVENTS

Please recycle wecnmagazine.com

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SYMBOL SEARCH HIDDEN OBJECT GAME

VETERANS DAY Finding our October Symbol was Michele Emerson, a member of Pierce Pepin Cooperative Services. Michele said, “This month’s symbol, the red door, is located on pg 27 in the top photo. It is in the interior corner of the fire tower. I have submitted my answers a few times and I hope I am the chosen winner, as October is my wedding anniversary month! I have a weekend property in Pepin, Wisconsin and the Pierce Pepin Cooperative provides excellent service. The crews maintain the land by clearing the vegetation, weeds, and trees from interfering with the power lines. We get better electric service in Pepin than we do at our primary residence!” Now, we challenge you to find this pie slice just like Karen Newbury’s pies in our Wisconsin Favorites feature. Remember that the symbol can be anywhere and any size. One randomly selected winner will receive a Wisconsin Energy Cooperative News kitchen kit. One entry per household, please, and provide your permanent home or mailing address with your entry. Send entries by November 10.

Enter via the “Symbol Search” link on the homepage of wecnmagazine.com. You can also enter by mail (don’t forget to include the name of your cooperative):

SYMBOL SEARCH WECA 6405 Century Avenue, Suite 102 Middleton, WI 53562-2200

Good luck! 4

ach November, we like to dedicate space in this publication to recognize veterans and pay our respects to those who have served. November is also the month that the Wisconsin Electric Cooperative Association holds our annual meeting. The most important purpose of the event is to gather representatives from Wisconsin’s 24 distribution cooperatives and one generation and transmission together to vote on the resolutions that govern our organization. Those resolutions also dictate the positions we take on issues in both Madison and Washington, D.C., and the stories we share in the pages of this magazine. Additionally, education is a big part of the two days, and attendees hear from speakers on issues most relevant to electric cooperative decision-makers. At our awards banquet, we also celebrate cooperators for their overall leadership and dedication to cooperative causes. But notably, the first thing we do each November at our annual meeting is recognize the veterans among the attendees. There is a parallel between their sense of community, duty, and service from their time in the armed forces and in their sense of community, duty, and service to their electric cooperatives. To these veterans, thank you for your service to this country and continued service to your communities through your electric cooperative. NOTE: We will also be moving our office in November. Please note our new address when sending recipes, Symbol Search entries, kids and critters submissions, or any other correspondence: Wisconsin Energy Cooperative News 6405 Century Avenue, Suite 102 Middleton, WI 53562-2200

Dana Kelroy Editor

Wisconsin Energy Cooperative News

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$2,500 FOR INFORMATION LEADING TO THE CONVICTION OF ANYONE WILLFULLY DAMAGING THE PROPERTY OF ELECTRIC COOPERATIVES OPERATING WITHIN WISCONSIN OR WILLFULLY DAMAGING PROPERTY RESULTING IN THE INTERRUPTION OF SERVICE TO MEMBERS OF ELECTRIC COOPERATIVES OPERATING WITHIN WISCONSIN.

Information should be conveyed to your local law enforcement officials, to your electric cooperative, or to the:

Wisconsin Electric Cooperative Association (608) 467-4650 www.weca.coop wecnmagazine.com

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NEWS BRIEFS YLC Essay Contest Winners Announced

Youth attendees of this summer’s WECA Youth Leadership Conference at UW-Stout were invited to submit an essay based on a presentation by Ben Bella, safety & loss control manager for a group of electric co-ops, that focused on the importance of electrical safety in the home and community. Rowan Wergeland of Jump River Electric Cooperative penned the winning essay submitted in the 2023 WECA Youth Leadership Conference Essay Contest and will receive the top prize of $1,000 of scholarship funds. Richland Electric Cooperative’s Ryther Gehrke took second place ($500) and Barron Electric Cooperative’s Peyton Steines placed third ($250).

Co-op Leaders Advocate During D.C. Fly-In

WECA President and CEO Steve Freese, WECA VP of Government Affairs and External Relations Rob Richard, and a group of Wisconsin electric cooperative leaders headed to Washington, D.C., recently for meetings in the offices of all Wisconsin Senators and Representatives. The conversations focused on key issues including ensuring reliability during the clean energy transition; the impact of rulemaking, including the Department of Energy’s pending transformer rule and the Environmental Protection Agency’s proposed power plant rule; and RUS and broadband funding in the 2023 Farm Bill. Also making the trip were WECA Board President Dave Hischke of

U.S. POSTAL SERVICE

STATEMENT OF OWNERSHIP, MANAGEMENT, AND CIRCULATION 1. PUBLICATION TITLE: Wisconsin Energy Cooperative News 2. PUBLICATION NUMBER: 688-480 3. FILING DATE: 9/25/23 4. ISSUE FREQUENCY: Monthly 5. NUMBER OF ISSUES PUBLISHED ANNUALLY: 12 6. ANNUAL SUBSCRIPTION PRICE: $13 7. COMPLETE MAILING ADDRESS OF KNOWN OFFICE OF PUBLICATION: 222 W. Washington Ave., Ste. 680, Madison, Dane County, WI 53703-2719; CONTACT PERSON: Dana Kelroy; TELEPHONE: 608-467-4645 8. COMPLETE MAILING ADDRESS OF HEADQUARTERS OR GENERAL BUSINESS OFFICE OF PUBLISHER: 222 W. Washington Ave., Ste. 680, Madison, Dane County, WI 53703-2719 9. PUBLISHER: Wisconsin Electric Cooperative Association, 222 W. Washington Ave., Ste. 680, Madison, WI 53703-2719 EDITOR: Dana Kelroy, 222 W. Washington Ave., Ste. 680, Madison, Dane County, WI 53703-2719 10. OWNER: Wisconsin Electric Cooperative Association, 222 W. Washington Ave., Ste. 680, Madison, WI 53703-2719 11. KNOWN BONDHOLDERS, MORTGAGEES, AND OTHER SECURITY HOLDERS OWNING OR HOLDING 1 PERCENT OR MORE OF TOTAL AMOUNT OF BONDS, MORTGAGES, OR OTHER SECURITIES: None 12. FOR COMPLETION BY NONPROFIT ORGANIZATIONS AUTHORIZED TO MAIL AT NONPROFIT RATES The purpose, function, and nonprofit status of this organization and the exempt status for Federal Income Tax purposes (✓) HAVE NOT CHANGED DURING PRECEDING 12 MONTHS 13. PUBLICATION NAME: Wisconsin Energy Cooperative News 14. ISSUE DATE FOR CIRCULATION DATA BELOW: 9/23 15. EXTENT AND NATURE OF CIRCULATION Actual No. Copies Average No. Copies Each Issue During Preced- of Single Issue Published Nearest to Filing Date ing 12 Months 155,068 a. Total no. copies (net press run) 156,162 b. Paid circulation (by mail and outside the mail) 153,818 1. Mailed outside-county paid subscriptions stated on PS Form 3541 154,816 0 2. Mailed in-county paid subscriptions stated on PS Form 3541 0 3. Paid distribution outside the mails including sales through dealers and carriers, street vendors, counter sales and other paid distribution 608 outside USPS 694 0 4. Paid distribution by other classes of mail through the USPS 0 154,426 c. Total paid distribution (sum of 15b 1, 2, 3, and 4) 155,510 d. Free or nominal rate distribution (by mail and outside the mail) 347 1. Free or nominal rate outside county copies included on PS Form 3541 357 0 2. Free or nominal rate in-county copies included on PS Form 3541 0 0 3. Free or nominal rate copies mailed at other classes through USPS 0 0 4. Free or nominal rate distribution outside the mail 0 347 e. Total free or nominal rate distribution (sum of 15d 1, 2, 3, and 4) 357 154,773 f. Total distribution (sum of 15c and 15e) 155,867 295 g. Copies not distributed 295 155,068 h. Total (sum of 15f and g) 156,162 99.8% i. Percent paid (15c ÷ 15f x 100) 99.8% 16. This statement of ownership will be printed in the 11/23 issue of this publication Dana Kelroy, editor 9/25/23

Oconto Electric Cooperative, Eau Claire Energy Cooperative CEO Monica Obrycki, Oakdale Electric Cooperative General Manager and CEO Chris Tackmann, Pierce Pepin Cooperative Services President and CEO Nate Boettcher, Eau Claire Energy Cooperative Director Judi Anibas, Central Wisconsin Electric Cooperative President and CEO Lila Shower, Price Electric Cooperative President and CEO Jeff Olson, Dunn Energy Cooperative General Manager and CEO Jesse Singerhouse, Dairyland Power Cooperative Executive Vice President & Chief Operating Officer Ben Porath, and Dairyland’s Government Relations Manager Jennifer Shilling. “This was an outstanding trip to D.C.,” said Richard. “Nothing is more effective than our members sharing real-life stories to drive home the cooperative message and make our voices heard. We clearly opened some minds with legislators and staff on how and why the proposed transformer rule and the proposed EPA greenhouse gas rule are unworkable and unrealistic in the timeframes they are proposing.”

WECA Pushes SafetyRelated State Legislation

Wisconsin Electric Cooperative Association leaders recently testified at the State Capitol in support of several pieces of legislation that impact electric cooperatives. The first bill would allow electric cooperatives to use flashing green lights in addition to existing red and amber lights to enhance safety, as municipal and state trucks do. The second bill would allow electric coops to use UTVs and ATVs on most highways in certain circumstances, such as when heavy snow is a barrier to accessing downed power lines. Public utilities and some state agencies are already granted ATV and UTV use. The third bill supports the eradication and management of wild parsnip, an invasive species that can lead to severe burns, especially to lineworkers.

Wisconsin Energy Cooperative News

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MESSAGE from the CEO

SAFETY AND OUR STAFF

rom the start, safety has been at the heart of Wisconsin’s electric cooperatives. So much so that each year, Wisconsin’s electric cooperatives recognize the safety leaders among our ranks with the Herman C. Potthast Award. The award’s namesake started Wisconsin’s rural electric Steve Freese job training and safety programs in President and CEO 1943 and continued his mission for nearly three decades, exemplifying outstanding service, dedication, leadership, and cooperation. I’m proud to say that the Wisconsin Electric Cooperative Association (WECA) continues Potthast’s mission of safety through not only a continued focus on safety programming, but also through the quality of our staff. Each year, the Potthast Award is selected by an outside committee of co-op employees. Twice in recent years our member co-ops have recognized the exceptional leadership within our small but mighty staff ranks (of nine full-time employees). In 2020, WECA Vice President of Operations Tim Clay was recognized. An excerpt from his

outside the scope of his job and responsibilities. To say he goes above and beyond to serve Wisconsin’s electric cooperatives would be a tremendous understatement. There simply is not a better candidate which exemplifies the characteristics of Herman C. Potthast than Tim Clay.” In his acceptance speech, Clay referenced Potthast’s ingenuity. “Mr. Potthast was not ahead of his time, he defined it. He created the first co-op Job Training and Safety program here, in Wisconsin, and afterward went on to make safety his passion and priority nationally. For me, Mr. Potthast’s legacy isn’t about those achievements. It’s about the culture he created here, and it remains strong today,” said Clay. “Men and women in this state who were influenced by Mr. Potthast’s legacy became my mentors and hands-on educators.” Again, the Potthast winner has been pulled from among our ranks. This year, the committee selected Wendy Fassbind, our director of education and events. Here is what the nomination said about Wendy: “Wendy has worked for WECA for 22 years. Her hard work, dedication, care, and compassion for her co-op family are second to none. We are all beneficial benefactors of the work she does on our professional development that ultimately enhances our co-op safety and mutual aid programs, as it is often said you need a solid foundation for a strong safety program. Too often, we limit our focus on individuals who are directly responsible for implementing safety programs. Rarely do we give full attention to people like Wendy who are equally committed and contribute as much or more to fostering a strong safety culture among Wisconsin’s electric cooperatives.” It’s also worth noting that Tim and Wendy often work as a team on many of their projects. They work well together Herman C. Potthast (left) was known to let the sparks fly during his safety training sessions. Fassbind and Clay often collaborate on their work. Here the two and play off each other’s strengths, all for work through the logistics of sending volunteer Wisconsin line crews to Florida the ultimate benefit of our cooperative to restore power after Hurricane Irma in 2017. members. While the award recognizes nomination describes his service to Wisconsin’s individuals who work for our state’s electric cooperatives, electric cooperatives: “Tim Clay is the epitome of neither I nor any of my staff had a role in selecting either what this award looks to acknowledge, and I believe Tim or Wendy. It was done by their peers who work in the his contributions frequently go unrecognized and Job Training and Safety Program. I couldn’t be prouder of can at times be under-appreciated—as he has set a their role and the dedication to safety that they exemplify. standard of exceptional customer service, dedication, I wanted to acknowledge Tim and Wendy’s service and professionalism, and technical understanding within and recognize them for this well-deserved award. 8

Wisconsin Energy Cooperative News

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A WINNING STRATEGY W

THE $5 MILLION REASON ADVOCATING FOR ELECTRIC CO-OPS IS SO IMPORTANT

hen the Green Bay Packers took the field for Jordan Love’s very first home game as the team’s starting quarterback at Lambeau Field on Sunday, September 24, they were solid underdogs. Plagued by injuries and inexperience, the team was down 17 to 0 heading into the 4th quarter. No one thought they would win. But they did. “I’ve never been a part of a win like this,” Packers coach Matt LaFleur said after the game. “The guys in the locker room, they believe. They believe in one another. And they continued to battle.” The “never quit, keep fighting” fueled the team’s comeback with 18 unanswered points and a win. When you’re the underdogs, success is always a little sweeter. It’s a position that electric cooperatives are very familiar with. Serving mostly rural areas, co-ops do more with less. Nationally, electric cooperatives serve an average of 5.7 consumers per mile of line for about $16,000 in annual revenue, compared to investor-owned utilities, which have, on average, 34 customers per mile of line and collect $75,500 in revenue. The job of restoring power following a winter storm in rural areas can be monumental. “The more miles of line, the longer it can take to locate issues and return to service,” Wisconsin Electric Cooperative Association (WECA) Vice President of Operations Tim Clay explained in written comments to the Public Service Commission of Wisconsin (PSC) related to the implementation of a grant aimed at strengthening the grid to prevent widespread outages. “Powerlines in rural areas generally run long distances to provide electricity to sparsely populated areas that cover large geographical areas and are more susceptible to high winds, ice, and other severe weather events.” The Grid Resilience program, funded by the Infrastructure, Jobs, and Reinvestment Act (IIJA), is one small piece of the Biden Administration’s Investing in America agenda, which includes more than $50 billion

for climate resilience. Recognizing that transitioning from baseload energy, such as coal and natural gas, to more intermittent resources, including wind and solar, could upset the aging apple cart that is the electric grid, the Department of Energy has dedicated much of the money to clean energy innovations and upgrades, but often times electric co-ops seeking these funds find they are out of their league. “For example, the DOE’s Preventing Outages and Enhancing the Resilience of the Electric Grid grant program limits the number of projects, which means the size of an average application would require about $100 million in capital investments,” Clay said. “It’s not an option for most electric co-ops.”

“When you look at the footprint of our small co-ops and the associated cost with trying to make their system more resilient, I think that they need more money. And this is our opportunity to provide that money now.” —PSC Chair Rebecca Cameron Valcq For that reason, Clay argued to the PSC that the funds from the $10.24 million Grid Resilience and Innovation Partnerships (GRIP) program should be designated to smaller utilities because “this state-administered program is the only realistic program these entities are able to apply for without extensive development and consulting costs associated with consortium-based proposals for other programs…” In funding the program, the federal government

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FEATURE requires Wisconsin to dedicate at least 24% of the funds to smaller utilities. However, along with WECA, Oakdale Electric Cooperative, Eau Claire Energy Cooperative, and Polk-Burnett Electric Cooperative argued it should be more. Eau Claire Energy noted the co-op still currently has 379 miles of overhead lines with old copper conductors that were installed in the 1940s, 1950s, and 1960s that have deteriorated over time. Many of them are located within disadvantaged areas Public Service Commission of Wisconsin PSC Chair Rebecca Cameron Valcq (second row, of the county, and with increased center) proposed to award 75% of program funds to smaller utilities at the August 31 electriﬁcation and higher usage, the commission meeting. Image courtesy of Public Service Commission of Wisconsin YouTube page capacity creates a reliability concern. “…the replacement of aging of line each year. With no additional “WECA believes electric copper lines has been a priority assistance available, this replacement cooperatives, municipal electric within ECEC’s work plans for some would take another nearly 40 years, utilities, and small, privately owned time. However, limitations to both and some of the line sections would utilities should be the sole focus of this the funding and resources available be over 120 years old before they are program,” Clay wrote. to the cooperative only allow for the And the PSC listened. replacement of approximately 10 miles replaced,” the written statement read.

The future of Wisconsin’s health begins with you. JoinAllofUs.org/Wisconsin

All of Us, the All of Us logo, and “The Future of Health Begins with You” are registered service marks of the U.S. Department of Health and Human Services.

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ELECTRIC COOPERATIVES

Serve an average of 5.7 consumers per mile of line for about $16,000 in annual revenue

$ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $

1 mile of power lines

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Serve on average 34 consumers per mile of line and collect $75,500 in revenue During an open meeting on August 31, the threemember commission voted unanimously to award 75% of this program’s funds to smaller utilities, or $7.3 million, an increase of $5 million from the required 24%. (The total grant dollars that will be allocated is $9.73 million after PSC administrative costs). “I took the comments from the Wisconsin Electric Cooperative Association and the other co-ops. I took those comments to heart,” said PSC Chair Rebecca Cameron Valcq, who proposed the 75% allocation. “When you look at the footprint of our small co-ops and the associated cost with trying to make their system more resilient, I think that they need more money. And this is our opportunity to provide that money now.” Valcq added that smaller utilities may actually end up receiving 100% of the funds. “It’s a rewarding feeling to know the commission gave consideration to our comments and delivered a favorable decision,” Clay said. “I applaud our co-ops who participated since their real-world stories about their experiences and challenges in providing reliable electricity with limited resources really made an impact here.” Keith Dennis, president of the Beneficial Electrification League, says he shares Wisconsin’s success story with other states. “The grid resiliency grants are among the most relevant, practical grant opportunities for small, rural utilities. The set aside and advantageous cost match for small utilities make dedicating as much of the funds to electric cooperatives 12

an easy decision for states. Our hope is that many states see this grant, even though relatively small, as an opportunity to engage rural utilities with state funding.” “These decisions made by the Commission will make a real difference to the communities and members we serve, and we were incredibly proud that the Commission specifically mentioned that the efforts and comments submitted by WECA and our fellow cooperatives factored into their decision-making process,” added Ben Krambeer, Eau Claire Energy system engineer. “We are especially passionate about this opportunity because we feel that cooperatives are very well equipped to accomplish the objectives that were set by the Commission for this project.” Like the Green Bay Packers, who spend less time celebrating and more time preparing for the next challenge, WECA is already working to cross the next hurdle by creating a resource guide to help the state’s electric co-ops successfully apply for the grant funds, which will prioritize projects that modernize and harden the grid to protect against extreme weather and natural disaster outages, with an emphasis on disadvantaged communities. “It’s about identifying and presenting projects that are best suited to meet the objectives the PSC is looking for,” Clay said. “The great thing about the electric cooperative family is that we work with each other and not against each other. It’s that teamwork that helps us succeed.” Especially when you’re the underdog.–Julie Lund

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FEATURE

When insulating a home, attic hatches are often overlooked. Save energy and eliminate drafts by insulating attic hatches inside your home.

HOW TO INSULATE YOUR ATTIC HATCH Q: I’ve noticed a draft coming in around my attic hatch, and it makes the room uncomfortable. Can you offer any tips for this?

A: You can eliminate drafts and

reduce energy waste by properly sealing and insulating your attic hatch. Attic hatches are often overlooked, even if the rest of the attic is properly insulated. It should be noted if your attic access is located in an area you are not paying to heat or cool, such as your home’s exterior or garage, there’s no need to insulate it. For attic access points inside the home, it’s important to seal them properly with durability and functionality in mind. Attic hatches

should be insulated close to the same R-value as the rest of the attic. (R-value is the insulation’s capacity to resist heat ﬂow.) Attic access types vary, but here are a few tips on how to insulate standard and ladder attic hatches.

Standard Attic Hatches

A standard attic hatch is typically a covered rectangular hole cut into the ceiling. If your hatch is drywall, I recommend replacing it because it is difﬁcult to properly insulate and seal a drywall hatch. They

often crumble and crack around the edges, leading to more air leaks. Ready-made insulated hatches are available online or at home improvement stores, or you can insulate and seal your existing attic hatch. Either way, measure carefully to ensure you create an effective seal. To improve your existing hatch, replace drywall attic hatches with ¾-inch plywood cut to fit. If you have loose-fill insulation in your attic—as opposed to fiberglass batts—install a dam or barrier that

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extends 2 inches above the level of insulation to prevent it from spilling into the house when you open the hatch. Use unfaced fiberglass batt insulation or plywood to hold back the loose fill insulation. To insulate the hatch, use rigid foam insulation cut slightly smaller than the plywood attic hatch. Use screws and fender washers to secure the first layer of rigid foam to the hatch. Add layers of rigid foam by taping the edges together one at a time using foil tape. Always wear gloves when using foil tape to prevent cuts. Keep layering the rigid foam until you reach the desired R-value. Remember to seal any gaps between the drywall and trim, using caulk for smaller gaps and foam sealant for larger ones. Finish the job by applying adhesive weatherstripping around the hatch perimeter. Install the weatherstripping on the hatch itself or on the trim supporting the hatch.

Ladder Attic Hatches For attic hatches with

dropdown ladders, you’ll follow the same instructions: Install a dam, air seal and insulate. Be sure to account for the space of the folding ladder.

To insulate, build a box to sit in the attic around the hatch. I suggest using wood for the sides tall enough to accommodate the folded ladder. The top of the box will be rigid foam you can remove to get into the attic. Cut the first piece of foam to fit inside the box and the next layer to fit on top of the box. Keep layering until you reach the desired R-value. To get a good air seal, you may need to remove the existing trim to seal the gap between the drywall and hatch frame. Add weatherstripping to the hatch or the underside of the frame to form a tight seal when closed. There are several commercially available options for insulating ladder hatches. Remember to check the product’s R-value and measure carefully. If purchasing the required materials to seal and insulate your attic hatch is not in your budget, I recommend weatherstripping the hatch perimeter. While it won’t provide the same level of insulation, it’s a simple, low-cost option for blocking air drafts. Miranda Boutelle writes on energy efficiency topics for the National Rural Electric Cooperative Association, the national trade association for electric co-ops.

IT’S OUR WAY OF LIFE

Being there, every minute, or every day. As your hometown electric cooperative, it’s not just our way of doing business, it’s our way of life. And as a Touchstone Energy ® Cooperative member, that means value that goes far beyond the energy we provide, value you can’t really put a price on.

Wisconsin Energy Cooperative News

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MY CO-OP

GRAB YOUR INCENTIVES BEFORE THE END OF THE YEAR!

Eau Claire Energy Cooperative is proud to support our members through our many incentive programs, each designed to help members offset the costs associated with energy efﬁciency upgrades and improvements in their homes and businesses. As 2023 comes to a close, now is a great time to be reminded of the programs available to you!

Appliances: Many appliances available today meet

or exceed strict EPA standards for energy efﬁciency and earn the EnergyStar label. If your home needs a new refrigerator, freezer, dishwasher, clothes washer, electric clothes dryer, or dehumidiﬁer, an EnergyStar-rated appliance can earn you a $25 incentive!

Water Heater: While not at the forefront of most homeowner’s minds, the electric water heater can have a large impact on electric usage—especially if the water heater’s efﬁciency has been compromised. Purchasing a new, energy efﬁcient water heater can not only reduce your electric usage, but it can also qualify for an incentive up to $300 from ECEC!

New Home Certification: Building a new home? A new home certification can help put you at ease by having a certified energy consultant work with your builder to ensure your home is built to exceed energy efficiency standards. The homeowner will get a $500 incentive from ECEC once the home is certified while your builder is also eligible for savings, too. It’s a win-win for everyone! LED Lighting: LED lights are common, but they’re

also incredibly energy efﬁcient. ECEC still offers $0.50 per bulb (minimum 6 bulbs) for our residential members while our commercial members receive $0.50 per 800 lumens of light output.

HVAC: ECEC’s HVAC incentive program covers a wide variety of heating and cooling equipment. Everything from the standard forced-air furnace equipped with an energy efﬁcient ECM blower motor ($35) up to the incredibly efﬁcient geothermal heat pumps ($500 per ton), ECEC has incentives available to offset the cost of the equipment.

Ag, Commercial & Industrial: If your farm or

Home Performance: ECEC’s Home Performance program is designed to help our members in two ways. First, a $100 incentive is available for having your home’s performance evaluated by a certiﬁed consultant who will go through your home and help identify where you can improve your air-sealing and insulating. Second, up to a $500 incentive is available after improvements have been made based on the results of the evaluation.

Focus on Energy: ECEC participates in the

business has updated exhaust or circulation fans, installed heat recovery units or pre-coolers, or even hooked up to a variable frequency drive, you may be eligible for an incentive. Contact our member services staff to learn more.

statewide Focus on Energy program, which means our members may also be eligible for incentives through Focus on Energy’s programs as well—including the onceper-year free (yes…FREE!) Energy Savings Pack you are eligible for. Visit www.focusonenergy.com to learn more.

As always, our knowledgeable staff is ready and able to help answer your questions and help you use energy wisely. If you have questions, give us a call at (715)832-1603 and we will put you in touch with a trusted energy advisor.

www.ecec.com November 2023

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Wisconsin Energy Cooperative News

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MY CO-OP

Thankful for Our Members A THANKSGIVING CELEBRATION OF COOPERATIVE PRINCIPLES As we near Thanksgiving, we find ourselves enveloped in a sense of gratitude and reflection. This time of year, we want to take a moment to express our heartfelt thanks to the true essence of our cooperative—our members. Each day, you inspire us to uphold the seven cooperative principles and we are so grateful. 1. Voluntary and Open Membership: A Community United We are profoundly thankful for the members of our cooperative, creating a community united by a shared vision. Your choice to be a part of our cooperative family strengthens our collective voice and underscores the power of collaboration. 2. Democratic Member Control: Voices that Matter At the core of our gratitude is the democratic spirit that prevails within Eau Claire Energy Cooperative. Your active participation and engagement empower us to make decisions collectively, ensuring that every voice is heard, valued, and respected. Together, we shape the future of our cooperative. 3. Member Economic Participation: Investing in Progress We express our deepest appreciation for the financial commitment our members make. Your investments fuel our initiatives, enabling us to modernize infrastructure, improve services, and invest in sustainable technologies to best serve you now and into the future. Your contributions are the driving force behind our cooperative’s progress. 4. Autonomy and Independence: Local Solutions, Nationwide Impacts The autonomy and independence granted to our cooperative are valuable beyond measure. We are so thankful for the freedom to implement local solutions, tailored to the unique needs of our community. This freedom allows us to innovate, adapt, and serve you better while contributing to the greater cooperative network on the local, state, and national levels.

5. Education, Training, and Information: Empowering Futures Education empowers, and we are thankful for the opportunities to educate, train, and inform our members. We are also extremely thankful to be able to educate our directors and staff so that we can have the knowledge and understanding to serve our members with the highest level of service possible. Your eagerness to learn about energy efficiency, sustainability, and cooperative values empowers us to build a more informed, enlightened community. Together, we pave the way for a brighter future. 6. Cooperation Among Cooperatives: Strengthening Unity In the spirit of cooperation among cooperatives, we express our gratitude for the solidarity shared among cooperative entities. Through collaboration, knowledge exchange, and mutual support, we strengthen our movement, amplifying our ability to serve our members effectively. 7. Concern for Community: Nurturing the Heart of Cooperation Our deepest gratitude is reserved for our unwavering concern for the communities we serve. With dedication to the wellbeing of our neighborhood, willingness to help those in need, and commitment to creating a better tomorrow, ECEC truly exemplifies cooperative values. Together, we nurture the heart of cooperation, fostering a community where everyone thrives.

As we gather around our tables this Thanksgiving, we extend our heartfelt thanks to our members. Your trust, participation, and commitment to cooperative principles are the foundation upon which Eau Claire Energy Cooperative stands. With immense gratitude, we are proud to light up your homes and hearts, fostering a community that thrives on cooperation, mutual help, and, above all, gratitude.

www.ecec.com November 2023

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$1,000

FEDERATED YOUTH FOUNDATION SCHOLARSHIPS 2024

Valued at $1,000 each, scholarships are awarded to area high school seniors and current students at the University of Wisconsin-Eau Claire and Chippewa Valley Technical College. The student’s parent or guardian must be a member of Eau Claire Energy Cooperative and currently receive ECEC energy service at their residence. Visit our website for more details!

JANUARY 9, 2024 • APPLICATION DEADLINE A scholarship application form must be completed and returned to the high school, college, technical college, or other post-secondary school student office (whichever applies).

8214 Hwy 12, P.O. Box 368, Fall Creek, WI 54742-0368 www.ecec.com Your Touchstone Energy® Partner

Monica Obrycki, President and CEO Taylor Skibba, Marketing and Communications Coordinator 18

Lobby Hours: 7:30 a.m.–4:30 p.m. Monday–Thursday; 7:30 a.m.–11:30 a.m. Friday Non-emergencies: 715-832-1603 Emergencies & outages: Toll FREE 800-927-5090 24 hours a day, 7 days a week Diggers Hotline: 811 or 1-800-242-8511 Call 3 working days before you dig.

Wisconsin Energy Cooperative News

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10/16/23 3:42 PM

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Caramel Apple Pot Pie 1 pre-made pie crust 1 apple, rough chopped Pinch of ground cinnamon Pinch of apple pie spice Small pinch of salt 2 tsp sugar 2 tsp flour 1 pat of butter 20 pecans, broken into pieces Pinch of sugar for topping the crust Caramel sauce for topping

All recipes and photos courtesy of Mary Kay Brevig, retired communications and public relations manager at Eau Claire Energy Cooperative, from her food blog “Angels Baking Memories.” Mary Kay is a celebrated past local page editor of this magazine, winning the N. F. Leifer Memorial Journalism Award for five consecutive years. www.angelsbakingmemories.com

Preheat oven to 350 degrees. Butter a ramekin on the bottom and sides. (If you don’t have a ramekin, use a small metal, oven-safe glass, or ceramic container.) Trim a portion of room temperature pre-made pie crust to overlap the top of the baking container; set aside. Mix together the apple pieces, spices, salt, sugar, and flour. Fill the buttered ramekin to the brim, and even a little above the top edge, with the apple mixture (the apples will sink a little as they bake). Break the pat of butter into four pieces and top the apple mixture. Sprinkle the pecans on top. Lay the crust on top of the ramekin. Creating a fancy edging is optional or cut the pie crust in a square and let it overlap the edges for a rustic look. Be sure to slice two or three small slits in the crust so the steam can escape. Sprinkle a pinch of sugar on top of the crust. Bake this cute little pie for approx. 20 minutes at 350 degrees and then 10–15 minutes at 375 degrees until the crust is golden brown. Take out of the oven and cool for about 15 minutes before eating. Drizzle caramel sauce on top while it’s still warm.

Wisconsin Energy Cooperative News

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RECIPES Gram’s Old-Fashioned Apple Torte APPLE NUT TORTE FILLING

1 cup sugar 1/2 tsp cinnamon 1/4 cup butter, softened Pinch of salt 1 tsp baking soda 3–4 apples, sliced 3/4 to 1 cup flour 1/2 cup butternuts (or walnuts or pecans), rough chopped

Apple Crisp FILLING

4–5 cups fresh apples, diced, unpeeled* 1/2 tsp nutmeg (optional) 1/3 cup sugar 1/2 tsp ginger (optional) 1/2 tsp cinnamon 1/2 tsp allspice (optional) 1 tsp vanilla extract Prepare a 9-x-5-inch pan or small casserole dish with butter or cooking spray. Toss apples with sugar and cinnamon. Add remaining filling ingredients. Place apple mixture in the prepared baking pan. If there’s too much apple mixture for the baking pan, put any extra into a small, buttered ceramic bowl for an individual serving. TOPPING

1/3 cup flour 1/3 cup brown sugar, firmly packed 1/4 tsp salt 1/2 tsp cinnamon 1/4 cup butter, cold, diced 1/2 cup old fashioned oats 1/2 cup pecans, chopped roughly Whipped cream or ice cream (optional) Preheat oven to 350 degrees. Mix flour, brown sugar, salt, cinnamon, and butter together with a pastry cutter or your fingers, until the butter pieces are about the size of small peas. Stir in the oats and pecans, then mix them in a little with the pastry cutter. Spoon the topping over the apple mixture. Keep it loose, do not pat it down. If you have too much, as with the apple mixture, add it to the container with the individual serving of filling. Bake for approx. 45–60 minutes. At 45 minutes, pull it out of the oven and check it to see how the apples are cooking and how the top is browning. Slide a fork or spoon down the side of the dish to pull out a piece of apple to see if it’s cooked through. Adjust your timer as needed. If the apples are firm, bake for another 10 minutes and test it again. If the topping is browning too fast, place a loose piece of aluminum foil over it for the last 10–15 minutes of baking. Cool approx. 15 minutes before serving. Top with whipped cream or ice cream. NOTES: If the raw apples are soft, dice them larger. If the apples are hard, dice them small.

Preheat oven to 350 degrees. Butter a 9-x-13-inch baking or cake pan, mix all filling ingredients together, and place in the pan. Bake for 30 minutes. SAUCE

1/2 cup brown sugar 1/2 cup sugar 1/2 cup butter

1/4 cup cream 1 Tbsp flour 1 tsp vanilla extract

Stir and cook all sauce ingredients together until it becomes somewhat syrupy. Serve it on the torte while it’s still warm. If you don’t want to make the sauce, use pre-made caramel sauce for ice cream. Gram usually had homemade whipped cream in the refrigerator ready to top the torte.

Easy-Peasy Apple Galette 1 pkg store-bought pie crust 1/4 cup pecans, rough chopped and toasted (opt.) 3–4 apples, medium, sliced or diced 1/4 to 1/2 tsp cinnamon, or to taste 1/4 tsp nutmeg (optional) 1/4 tsp allspice (optional) Pinch of salt (optional) 2–3 Tbsp sugar, or to taste Whipped cream (optional) 1 Tbsp butter, cut in small dabs Apple-flavored ice cream (optional) Caramel sauce (optional) Preheat oven to 300 degrees. Follow package directions for pie crust. Bring it to room temperature before you take it out of the wrapper or roll it out. Place a 13–14inch square piece of aluminum foil on the work surface and sprinkle with flour. Lightly coat rolling pin with flour and roll crust onto aluminum foil to approx. 11–12 inches in diameter. Place the crust and foil onto a large pan, such as a 15-inch round pizza pan. Spread pecans onto a baking sheet and toast them at 300 degrees for approx. 5–10 minutes, stirring or shaking the pan periodically so they toast evenly and don’t burn. Keep a close watch on them because they can burn quickly once they get warmed up. Another method is to heat the pecans in a fry pan on medium heat, stirring occasionally, and keep a close eye on them. Rough chop them before you put them on or in the pie. Increase oven temp to 400 degrees. Core, peel (optional), and dice or thinly slice the apples. Slice if you want to layer them in a circle for even baking. Toss all the spices, salt, and sugars together with the apples in a bowl and stir to combine all. Spoon (or layer slices of) the apple mixture into the middle of your unbaked pie crust, leaving an inch of crust along the edge. Gently fold the edge of the crust over the filling. Place the dabs of butter around the top of the apple mixture. Bake the galette at 400 degrees for up to an hour or according to the pie crust package directions. At 35 minutes, check to see if the folded 1-inch crust portion is getting too brown. If the apples look like they are getting soft, remove galette from oven and test doneness with a fork. If the edges are getting too brown, fold the excess aluminum foil up over the 1-inch crust and pat down. Otherwise, if all looks good, leave in oven for another 5–10 minutes before checking again. Let the galette cool before serving so the juices thicken. Serve with apple flavored ice cream or top it with homemade or store-bought whipped cream or caramel sauce for ice cream. wecnmagazine.com

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READER RECIPES

Submit your favorite recipes to be featured on our reader recipe page. Email to jennifer@weca.coop or submit directly at http://wecnmagazine.com/submit-a-recipe/. Due to food safety issues, we cannot accept canning recipes.

PEARL SWIGGUM’S LEFSE

(OF THE FORMER CRAWFORD ELECTRIC / NOW SCENIC RIVERS COOPERATIVE)

RECIPE COURTESY OF PEARL’S DAUGHTER MARGIE JURGENSEN VIA BARB MURPHY, TOWERVILLE (UTICA), WI REQUESTS FROM OUR READERS An online reader is looking for cabbage pickles recipes that go well with Bloody Marys. SEND TO: WECN, Reader Recipes, 6405 Century Avenue, Suite 102 Middleton, WI 53562-2200 or jennifer@weca.coop.

3 cups dry instant mashed potatoes 4 Tbsp (1/4 cup) butter 4 Tbsp (1/4 cup) half and half 1 tsp salt 1/4 tsp sugar 3 cups boiling water 1-1/2 cups flour

Combine mashed potatoes, butter, half and half, salt, and sugar together in a bowl. Pour boiling water into bowl and mix. Gradually add flour until incorporated. Make 12 balls of dough for larger lefse or 18 for smaller ones. Refrigerate until chilled. Roll thin with lefse or regular rolling pin. Cook lefse on a griddle on the hottest setting until done on both sides. Place each piece between paper towels. When finished, cover with plastic wrap so they don’t dry out.

ZIPPY ZAPPY HOTDISH RECIPE COURTESY OF JANE DOROW, REEDSBURG 2 lbs ground beef, browned 2 cups celery, chopped 1 large onion, chopped 1/2 green pepper, chopped 1 (4 oz) can mushrooms, drained 1/4 cup sliced green olives with pimentos, or more if desired

1 (14.75 oz) can cream-style corn 1 (10.5 oz) can cream of mushroom soup 1 (20 oz) can tomatoes Salt and pepper, to taste 1 (12 oz) pkg noodles of choice, cooked 1-1/2 cups grated sharp cheddar cheese

RECIPE COURTESY OF LYDIA SCHUMACHER, NEILLSVILLE A family favorite that is usually made for Christmas or anytime we need an awesome dessert. PASTRY

2-1/4 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup butter, chilled 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup sour cream 1 eggs 1 tsp almond extract Preheat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In a large bowl, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture. Into remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg, and almond extract; blend well. Spread dough over bottom and 2 inches up the sides of pan. Dough should be about 1/4-inch thick on sides. FILLING

Brown the ground beef. Sauté celery, onion, and pepper. Add sauteed vegetables and all remaining ingredients to the beef mixture. Pour into a greased 9-x13-inch pan and bake at 350 degrees for approx. 35–45 minutes. It makes a large amount.

COMPANY BRUSSELS SPROUTS RECIPE COURTESY OF KATIE LEE, INDEPENDENCE 4 bacon strips, diced 1 dozen brussels sprouts, trimmed and halved 1 medium onion, chopped 2 Tbsp fresh chives, snipped 1 carrot, thinly sliced

RASPBERRY CREAM CHEESE COFFEE CAKE

1/2 tsp dried basil 1/3 cup chicken broth or dry white wine 1 tsp olive oil 1/2 tsp pepper Pinch of salt

8 oz cream cheese, room temperature 1 egg 1/4 cup granulated sugar 3/4 cup raspberry preserves 1/2 cup sliced almonds In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg; blend well. Pour over batter in pan. Carefully spoon preserves over cheese filling. In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top. Bake in a 350-degree oven for 45–55 minutes or until cream cheese filling is set and crust is golden brown. Cool for 15 minutes; remove from springform pan. Serve warm or cool, cut into wedges. Refrigerate leftovers.

In a skillet, fry bacon until cooked. Drain, reserving 2 tablespoons of the drippings in the pan. Add remaining ingredients to the skillet. Cook and stir over medium-high heat for 10–15 minutes or until brussels sprouts are crisp-tender. Yield: 4 servings.

Wisconsin Energy Cooperative News

WECN Nov23readerrecipes.indd 1

10/16/23 6:55 PM

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The

POWER

of Pie SERVING UP COMFORT AND COMMUNITY IN EVERY SLICE

hat’s in a homemade pie? There’s the usual ingredients of course, like flour, butter or shortening, a little bit of salt, and some kind of filling, all carefully combined into a mouth-watering treat. But somehow, a homemade pie is so much more than just a delicious sum of individual ingredients. Maybe it’s because of all the time and care it takes to make a pie from scratch. When you bite into a piece of homemade pie, you know you’re enjoying something that someone put their heart and soul into preparing. Or maybe it’s because a homemade pie conjures comforting feelings of hearth and home, triggering images of Mom or Grandma rolling out dough in a cozy kitchen or setting a fresh-baked pie on the windowsill to cool. And maybe it’s because homemade pies most often appear at times when people come together, whether it’s a daily coffee klatch at a local diner or a holiday meal

Price Electric Cooperative Director Karen Newbury has been baking homemade pies at her Kountry Kafe in Fifield for more than 28 years.

served to family and friends. About the only drawback we can think of when it comes to homemade pie is that today’s fast-paced world doesn’t leave a lot of time for the meticulous process of baking one. However, that little challenge is easily overcome. Wisconsin’s electric co-op country is dotted with locally owned, community-minded cafés and bakeries where pies are made from scratch, with care, often using fresh ingredients that came from a trusted orchard, farm, or garden just down the road. They’re the kind of homey places that can make you feel like a welcomed guest at someone’s family dinner table.

Kountry Kafe One such place is the Kountry Kafe in Fifield, owned and operated by Price Electric Cooperative Director Karen Newbury and her sister Kelly for more than 28 years. Karen oversees the home-

Wisconsin Energy Cooperative News

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WISC NSIN FAVORITES cooked menu at the restaurant and accompanying catering business, preparing much of the food herself. Kountry Kafe serves breakfast, lunch, and dinner, with a rotation of daily specials featuring lots of comfort foods like meatloaf, casseroles, pot pies, and the musthave Friday ﬁsh fries. The restaurant is known for its homemade chicken soup, sold by the cup or by the gallon to take home, and also for the homemade pies. Oh, those pies… Newbury typically bakes pies twice a week, six to 10 pies at a time, for restaurant patrons. Catering events, which occur regularly, can signiﬁcantly increase the weekly pie output. She makes every kind of pie imaginable, all from scratch, using methods she’s perfected over her many years of professional baking.

“To me, it’s all about the crust,” she said. “I use lard and butter in my crust. Some people just do one or other. And when I make my wash for the crust, I use vinegar. Vinegar, eggs, and water for the wetness. I think the vinegar helps keep it super flaky.” The fillings are just as distinctive as the crust. Newbury bakes all the standard favorites, using local ingredients whenever possible. Raspberries are picked fresh in a neighboring community, blueberries come from a cranberry bog a couple of miles down the road, and fresh rhubarb is contributed freely from neighborhood gardens. But Newbury also combines the classic fillings with unexpected ingredients to create her unique signature pies, such as bourbon blackberry pie and brandy pecan pie.

Newbury takes a rhubarb pie with a Dutch crumb topping out of the oven.

She was inspired to start putting her own twist on her pies after watching the 2007 movie “Waitress,” about a down-on-her-luck waitress and talented pie baker who dreams her way out of her small town and rocky marriage. “One of the times when she was all upset she made a unicorn pie, or a rainbow pie,” Newbury explained. “And I thought, ‘Why can’t I call my pies different things too?’ I made a rainbow pie with sprinkles, and it didn’t necessarily sell super great, but people talked about it. It was different. Same with the alcohol pies. They’re unique.”

Commitment to Community Directors and representatives of electric cooperatives throughout the state are well familiar with Newbury’s unique pies, which she donates each year to the annual auction beneﬁting the cooperative’s political action committee. Enthusiastic bidding for the pies results in substantial contributions to the cause, and the pies garner rave reviews from the lucky winners. This kind of community outreach is another distinctive characteristic of Newbury’s pie baking. Not only is she a director of her local electric co-op, but she also serves on the board of directors for the Wisconsin Electric Cooperative Association, the statewide service agency representing Wisconsin’s 24 electric cooperatives; and Dairyland Power Cooperative, Price Electric’s wholesale power provider. As such, Newbury lives by the cooperative principles. The seventh principle, Concern for Community, is where her pies come into play. In addition to baking steadily for her restaurant and catering service, Newbury regularly donates pies to local organizations including the ATV club, of which she’s a member; area churches; and various sports clubs. wecnmagazine.com

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MORE PIES with Co-op Ties

f you’re looking for a place to order a delicious, made-from-scratch pie for your holiday dinner, or if you’re just looking for a piece of pie because…well, just because…we suggest you try one of these local establishments, all located on electric cooperative lines.

JoJo’s Diner 5774 Duame Rd. , Lena, WI 54139 920-834-4100 Member of Oconto Electric Cooperative

Owned by Jolene Barkhaus, JoJo’s Diner has been operating since 2009. The diner is open daily from 6 a.m. to 2 p.m. and serves down-home cooking for breakfast and lunch, with a wide variety of pies and tortes that Barkhaus prepares by hand using her grandmother’s recipes. “We rotate them out randomly,” Barkhaus said of her pies. “We do pretty much every kind of fruit pie. Pecan pie is a big seller for us, coconut cream and banana cream are fairly regular, and of course this time of year we do a lot of pumpkin pies.” Barkhaus also makes a variety of tortes including pistachio, blueberry, and her signature Drumstick Torte, based on the well-known ice-cream treat of the same name. Most of the fruit for the pies is locally sourced. On an average week, Barkhaus bakes three different pies and two tortes a day, which are sold by the slice in the diner, first come, first serve. Customers can also pre-order a whole pie to take home by calling ahead and picking up the pie at the diner during business hours.

Apple’licious Pie Depot 44245 State Highway 171, Gays Mills, WI 54631 608-624-3783 Member of Scenic Rivers Energy Cooperative

Apple-licious Pie Depot is a family-owned business that takes full advantage of the bounty from Fleming Apple Orchard just down the road. It’s owned and operated by sisters Tammy Morga and Wendy Burkholder, who opened the business in 1995. Apple-licious is a seasonal business, open the second week of August through the Sunday after Thanksgiving daily from 9 a.m. to 5 p.m. During this time, they bake anywhere between 800 and 1,000 pies a week, all homemade, using their own special crust recipe. “Wendy hand-rolls every crust that comes out of this place,” Morga said. Although apples feature prominently at Apple-licious, that’s not the only pie that’s available here. Choices include apple, blackberry, blueberry, cherry, peach, raspberry rhubarb, strawberry rhubarb, triple berry, pecan, pumpkin, 26

crumb-topped apple, and caramel crumb-topped apple. All of the fruit filling is fresh or frozen. “We use nothing out of a can,” Merga said. Customers can stop into the business to pick out a pie, or special order a pie to take home. To order a pie for your holiday table, call Apple’licious a few days ahead of time; pre-ordered holiday pies must be picked up by the Wednesday before Thanksgiving, as the business is closed on Thanksgiving.

Grandma’s Bakery 30063 State Highway 27, Cashton, WI 608-654-5359 Member of Vernon Electric Cooperative

For the past 15 years, the mother/daughter team of Lori and Amanda Amundson has owned and operated Grandma’s Bakery, where they turn out a wide range of home-baked goods including cookies, artisan breads, and decorated cakes for every occasion. Around the holidays they are also busy filling orders for pies as well as a Norwegian specialty known as krumkake, a waferlike cookie that’s rolled into a cone. Everything at Grandma’s Bakery is made from scratch, just like Grandma did. Lori is the primary break baker, and Amanda is known for her creative cake decorating. In a typical week, she decorates 15 to 20 cakes. Although Grandma’s Bakery has a storefront where customers may stop and choose from the treats on hand, the Amundsons encourage customers to call ahead, or reach out through the bakery’s Facebook page, with any special orders, including holiday pies. Pies are available in all the traditional flavors, including cherry, apple, pumpkin, and blueberry.

Mandy’s Café and Deli 201 Helen Walton Dr., Suite 5, Tomah, WI 54660 608-567-2044 Member of Oakdale Electric Cooperative

Mandy’s Café and Deli is owned and operated by another mother/daughter team, Mandy Riddlestine and Tammy Waltemath. They serve homemade comfort food for breakfast and lunch, including a selection of homemade pies and other desserts, from 6 a.m. to 1 p.m. Mondays, Thursdays, Fridays, Saturdays, and Sundays. Meals are dine-in or carry out.

Wisconsin Energy Cooperative News

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WISC NSIN FAVORITES

Kountry Kafe guests can enjoy a cocktail with their dinner from the restaurant’s full bar. The restaurant is a popular meeting spot for local clubs and organizations. Karen’s husband, Keith, made the sliding door that separates the back room of the café so it can be closed off for private parties.

The most pies she’s ever turned out in a day is 88, made on a single Saturday for a fundraiser for her daughter’s nursing program, which was raising money for a trip to Costa Rica. The catering side of Newbury’s business also evolved from her commitment to community. She explained that she got into catering mostly because there was a need for such a service in the area for funerals, weddings, parties, banquets, etc. The catering accounts for a large portion of Kountry Kafe’s business; however, the restaurant side hasn’t slowed down. “We seat about 95 people in the café,” she pointed out. “So on a Saturday morning we’re feeding 95 people in the café, and then we might be doing a wedding for 350 at night, and we’re doing a funeral at lunchtime for 150.” That’s a lot of cooking for a small crew, especially one that eschews pre-made mixes. Regardless of the workload, Newbury wouldn’t serve anything but homemade at her restaurant. She knows that’s what keeps her customers coming back. “I think that’s part of the appeal; they know the food’s been made from scratch and it’s not out of a box,” she said.

Back to Business The launching

of Kountry Kafe all those years ago was a homecoming of sorts for Newbury. She worked at a restaurant when she was in high school and learned to make her famous pie crusts by working alongside an older lady who baked the desserts. After graduation, Newbury took the postal test and tried out a career as a postal carrier. “I did it for one day. I hated it,” she said. She discovered a restaurant that had been long known in the area as Doug’s for sale, and she and her husband, Keith, decided to take a look. They found a building in disrepair, lacking in working kitchen equipment as most had been sold off. But they took a leap of faith, and, together with her sister, bought the business and slowly built it up. Almost three decades later, the restaurant is still going strong, although Newbury looks forward to the day she can ease away from the long hours and spend more time with her family. For now though, she’s got a whole community to feed, and that community only gets bigger as customers return, bringing friends and family along. “I have so many people that live here, and when they have family

come they’ll say, ‘Oh, we have to come to the café. You have to have the soup, or we have to have the meatloaf, or we have to have their pie,’ ” she said. That pie. Oh, that pie… —Mary Erickson Kountry Kafe is located at N14015 W. Central Ave., Fiﬁeld, WI 54524. It’s open Sundays and Mondays from 7 a.m. to 7 p.m., closed Tuesdays and Wednesdays, open Thursdays 7 a.m. to 7 p.m., and open Fridays and Saturdays from 7 a.m. to 8 p.m. For more information, call 715-762-4946.

OUR 60th YEAR

wecnmagazine.com

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November 2023

10/16/23 3:38 PM

CLASSIFIEDS BEAVER TRAPS FOR SALE. Also, muskrat, mink, and fox traps. Stretchers for all of them. 715-563-6658.

Miscellaneous WANTED: Paying cash for WWII flags, daggers, swords, guns, etc. Also, lever-action rifles. 715-340-1974.

FAMOUS ORIGINAL IN-PAGE RECORD ALBUMS in covers. List available. Jane 715-333-5796.

WANTED: OLD BEER CANS AND BOTTLES. Let me know what you have. 715-8289414 Willing to travel. Paying cash.

STEP-IN SHOWER—Transforms your existing tub into a safe step-in shower in just one day. Call 608-726-0769.

WANTED: DEER TAGS, BACK TAGS. Trapping, bear, hunting licenses. Otter, fisher, bobcat tags, party permits, old traps. 715255-9284 David Schober, W4234 Rock Creek Rd., Loyal, WI 54446. CHAINSAWS WANTED DEAD OR ALIVE. Buying 1 or 100 McCulloch, Pioneer, Jonsereds, Echo, STIHL, Homelite, Remington, Mall. Buying all brands and sizes. Non-running, running, siezed, parts. Let me know what you have - will travel. Call Chainsaw Mike at 715-828-9414.

COLLECTOR LOOKING FOR ANTIQUE OR HAND-MADE LARGE TRAPS. 715563-6658 For sale: smaller trapping traps, lever-action rifles from 1800’s.

Plants & Shrubs

OLD MOVIES TO DVD / FD - Pro transferring 8mm, VHS, slides, audio, and all formats. Saving memories! DVD Productions Gene 715-827-2302.

HARDWOOD AND CONIFER SEEDLINGS AND TRANSPLANTS. Thousands available, Oaks, Maples, Hybrid Poplar, Hickory, Milkweed, Alder, Dogwoods, Elderberry, Cranberry, Balsam, Fraser Fir, Spruce, Pine, Cedar, fall food plot and grafted apple trees too, large bareroot shade trees including Autumn Blaze. Check us out on the web at www.paintcreeknursery.com, Facebook, Instagram, and YouTube also. Paint Creek Nursery, Cadott, WI 715-723-2072.

Classified ads reach more than 152,000 mailboxes. RATES: For non-members of Wisconsin rural electric co-ops: one insertion, $25 minimum (up to 20 words); additional words, $1.25 each. For members of Wisconsin rural electric co-ops: one insertion, $14 minimum (up to 20 words); additional words, $.70 each. Count name, address, and phone number as part of ad. Please include zip code. FOR PROOF OF MEMBERSHIP, please include your address label from your copy of the magazine. FREQUENCY DISCOUNTS: 2% discount for 3 months; 5% for 6 months; 10% for 12 months. DEADLINE: 1st of the month prior to the month in which the ad is to appear. All classified ads must be paid in advance. There is no agency discount on classifieds. Make check or money order payable to: WECA. Mail to: WECN—Classifieds, Attn. Jennifer, 222 W. Washington Ave., Ste. 680, Madison, WI 53703. Ph: 608-467-4638. Email jennifer@weca.coop. We reserve the right to refuse ads.

Do you have… 4 A special recipe? 4 A beautiful photo? 4 A fun event planned in your community?

DON’T LET YOUR THANKSGIVING GO UP IN FLAMES Did you know Thanksgiving Day is the peak day for home fires? According to the National Fire Protection Agency (NFPA), home cooking fires occur three to four times more frequently on Thanksgiving Day than on a typical day. Following some simple kitchen safety precautions can go a long way in ensuring a safe holiday. •

Inspect appliance cords ahead of the big day and replace any that are frayed or damaged.

•

Never leave stovetop cooking unattended, and keep a lid beside the pan. If you have a fire, slide the lid on top of the pan and turn off the burner. Allow a long time for it to cool.

•

If you have an oven fire, turn off the heat and keep the door closed. Don’t open the door until you’re sure the fire is completely out. If you’re not sure it’s safely out, contact the fire department for assistance.

•

Plug all countertop appliances into ground fault circuit interrupter outlets.

Please share with us! Go to wecnmagazine.com to upload recipes, photos, and community events. Your submissions may appear in the magazine and/or on our Facebook page. 28 28

Source: NFPA

Wisconsin Energy Cooperative News

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10/9/23 2:50 PM

Impossib le Entire Bo Price x LESS TH For AN

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n any outdoor adventure, Mother Nature’s job is to present you with challenges. Some days she’s more demanding than others. And on those days, you’d better come prepared. The Stauer Survival Box is a near-guarantee you’ll be up to the challenge. The stainless steel multitool offers wire cutters, knife, bottle opener, file, a set of screwdrivers, a pair of pliers and much more. The powerful flashlight has three different settings, and the tactical loop watch is a reliable, waterresistant timepiece that clips to your hip and never leaves your side. All told, opening the Survival Box gives you instant access to nine different tools for JUST $19.50.

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Regularly sold for $99, we’re offering this collection of survival essentials to you for A FIFTH OF THE NORMAL PRICE! Why? Because we’ve had an incredible year and we feel like giving back to our valued customers. As this kit has proven to be one of our all-time best sellers, we can only extend this offer while supplies last. Of our initial run of 1,737, more than half have already sold. Your move, Mother Nature.

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WISCONSIN EVENTS 3, 4 Holiday Fair—Kendall. Community Hall, Fri. 9 a.m.–4 p.m.; Sat. 9 a.m.–2 p.m. Arts and crafts vendors, baked goods, luncheon, door prizes. Free admission. 4 Bazaar and Bake Sale—Eau Claire. Saving Grace Lutheran Church, 9 a.m.–2 p.m. Silent auction, baked goods, many craft items including knitting, sewing, sport themed, woods, holiday décor, and cherished treasures. 4 Christmas Bazaar—Mondovi. Our Savior’s United Methodist Church, 9 a.m.–4 p.m. Baked goods, crafts, garden decor, and more. 4 Turkey Shoot—Ettrick. Rod & Gun Club, 11 a.m.–5 p.m. Turkey shoot, bingo, raffles, food. 4 The Mane Event—Nekoosa. Area Senior Community Center, 6–11 p.m. Wear your best western or favorite dress-up outfit! Great meal, dancing, live auction, raffle, and fun. Bring a friend. 4 Cajun Dance—La Crosse. Concordia Ballroom, 6:30–10:30 p.m. Cajun dance with lessons with the New Riverside Ramblers, $15. 9 Hunters Stag—Chippewa Falls. Knights of Columbus Hall, 4:30– 7 p.m. Cost is $15 at the door; includes meal, drinks, and chances to win prizes or cash. All are welcome. For more info, call 715-723-7730. 10, 11 Time and Talent Marketplace— Tomah. Peace Lutheran Church, Fri. 8 a.m.–5 p.m.; Sat. 8 a.m.–1 p.m. Handcrafted treasures for sale plus a bake sale, quilt raffle, and coffee and pastries will be available. 11 Christmas Bazaar and Bake Sale— Holmen. St. Elizabeth’s Church, 8:30 a.m.–1:30 p.m. Includes homemade lefse, pies, caramels, and turtles; country store; Christmas and gift items; cash raffle; and more. Lunch is served all day. 11 ‘Tis The Season’ Sale—Eau Claire. Plymouth UCC Church, 9 a.m.–4 p.m. Gift items, stained glass, baked goods, holiday decor, quilts, and a “bed turning” display.

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November 2023 11 2023 Holiday Marketplace Sale—La Crosse. Good Shepherd Lutheran Church, 9 a.m.–2 p.m. There will be 25 vendors, pulled pork sandwich plate for lunch, Norwegian baked delicacies for sale, and a basket raffle. For more info, contact Bill at 608-780-8861. 11 St. Mary’s Christmas Fair—Colby. Lion Shelter, 10 a.m.–2 p.m. Soups including chili, chicken dumpling, and creamy chicken and wild rice soup, all available for purchase by the quart. Artisan breads, stollen, scones, decorative wreaths, silent auction, cookie walk, and door prizes. 11 Deer Butchering Workshop—Babcock. Sandhill Wildlife Area, 10 a.m.–2 p.m. Hands-on workshop processing and preparing venison, how to hang a deer at home, and store venison by wrapping or vacuum sealing. All supplies provided and you will go home with venison. Must pre-register; $10 registration fee. To register, call Quinn at 715-884-6335. 11 A Day on the Farm—Platteville. UW-Platteville Pioneer Farm, 10 a.m.–1 p.m. Self-guided farm tours, working robotic milker display, and the fire department explains grain rescue equipment. Kids’ petting zoo, dog agility, and other hands-on activities. For more info, call 608-342-1850. 11 Veteran’s Day Dance—La Crosse. Concordia Ballroom, 2–4:30 p.m. Grumpy Old Men Orchestra; $5 admission. 11 Lutefisk, Lefse, and Meatball Supper— Bayfield. Bethesda Lutheran Church, 4:30–7 p.m. Dinner with all the fixings. $15 admission. 11, 12 ‘Artistry in Wood’ Woodworking Show— Denmark. High School, 9:30 a.m.–4 p.m. Largest mixed-media woodworking show in Wisconsin. Adults $5, under 12 are free. Raffles, live demos, and food. For more info or forms to rent a vendor table, call 920-676-6466. 18 Women’s Expo 2023—Edgerton. Tri-County Community Center, 9 a.m.–4 p.m. Vendors, speakers, raffles, prizes, concessions, wine, fashion show, admission $5. For more info, call 608-884-9601.

18 Craft and Bake Sale—Janesville. Asbury United Methodist Church, 9 a.m.–3 p.m. Candy, lefse, krumkake, sandbakkels, hand-woven rugs, handmade tote bags, kitchen textiles, seasonal decor, Christmas items, quilts, jewelry, artwork, and more. Light lunch, donations accepted. 18 Country Fair—Hayward. Spider Lake Church, 9 a.m.–4 p.m. Homemade pies, cakes, candies, jams, jellies, noodles, breads, “heat & eat” frozen meals, and soups. Art, crafts, jewelry, vintage items, trinkets, and treasures. Lunch and a pumpkin latte station will be available. 715-462-9064. 18 Christmas in Alma—Alma. Downtown area businesses, 10 a.m.–3 p.m. Prize drawings, historic house & building walk, gingerbread house and window decorating contests, community lights, church bazaar, and a cookie walk. 24, 25 Holiday Boutique—Willard. There Once Was a Barn, 9 a.m.–5 p.m. Artists and artisans display their work in a restored barn, decorated for the season. Wood art, furniture, glass, pottery, and more. 25 Christmas Kickoff—Tomahawk. Downtown area businesses, 11 a.m.–5 p.m. Free photo with Santa from 11 a.m.–1 p.m. Wagon rides from 1–5 p.m. Music, treats, crowning of the parade princess. Santa will light the tree.

Upload events directly to the wecnmagazine.com through the “Events” tab.

Wisconsin Events is a public service for our readers. Due to space limits, we may need to eliminate details, so be sure to include a phone number (with area code) where callers may obtain more info. If we receive more listings than space allows us to print, we reserve the right to select those we believe will be of interest to the greatest number of readers. Please no virtual events. Events can also be mailed to: WECN, Events, 222 W. Washington Ave. Ste. 680, Madison WI 53703-2719 DEADLINE: 1st of the month prior to the month in which the event is to appear.

Upload events to wecnmagazine.com

10/9/23 3:33 PM

YOUNG MEMBERS

Kids and Critters November 2023 1

1. Marren uses Titan as a pillow. Photo submitted by Debra Haines, a member of Riverland Energy. Send photos of kids with animals, along with a brief description, to WECN Magazine, 222 W. Washington Ave., Suite 680, Madison, WI 53703. Please include the name of your electric co-op. Photos will be returned. If in good-resolution, electronic format, photos may also be uploaded via wecnmagazine. com through the “Submit a photo” tab. By submitting, sender implies that he/she has rights to and owns the image, and grants WECN permission to use the image. By submitting, the parent or legal guardian also authorizes us the right to publish the image.

Upload photos directly to wecnmagazine.com through the “Submit a photo” tab.

STEP #

_______ STEP #

THE STEPS TO RESTORING POWER When the power goes out, line crews work hard to restore electricity as quickly and safely as possible. To ensure the process is done efficiently, line crews follow specific steps to restore power. Can you order the steps below to match how power is restored? Hint: Check your work in the answer key.

_______ STEP #

_______

2. Milo and his puppy friend, Becky, hang out. Photo submitted by Thomas and Diana Doering, members of Vernon Electric. 3. Trace takes a break from feeding the steers to allow BoBo to taste test his glove. Photo submitted by Shelby Stone, a member of Oakdale Electric.

Tap lines are inspected. These lines deliver power to transformers that are either mounted on utility poles or placed on pads for underground electric service. Distribution power lines are inspected. These are the lines you typically see on the side of the road that deliver power to communities. Large, high-voltage transmission lines are inspected for damage. These power lines deliver large amounts of electricity over great distances. Service lines are inspected. These are the power lines that run between the transformer and your home. Distribution substations are inspected. These facilities lower the voltage of power, then send power to distribution lines. Answer Key: 4, 3, 1, 5, 2 wecnmagazine.com

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November 2023

10/16/23 8:22 AM

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10/16/23 8:29 AM