ShopperCo-op

People’s Food Co-opfresh produce • grocery • de l i • b i s t ro

La Crosse • Rochester • www.pfc .coop

ShopperCo-op

november/december 2013

Holiday Gift Ideasfrom People’s Food Co-op

Warm woolens fromthe Alpacas!

Fine woodcraft fromJewell Hollow!

Photo gift cards fromPFC’s Andrea Gaustad!

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Heidi Blanke

Kay Conway

Bently Lein president

Tessa Leung

Dan Litwiller secretary

Beth Moore

Jocy Poehler treasurer

Ray Schmitz

Robin Schultz vice president

Contact the board at . . . . . . . . . . . . . . . . . . . . . . . board@pfc.coop

it’s easy to join• ask any cashier for an application and fill it out.

• pay for your membership. It’s $100 for the first (primary)member plus $25 each for up to two additional members. Youmay sign up for the installment plan and pay $25 per quarteruntil you’re paid in full ($7 administrative fee applies).

• enjoy the benefits of membership!

student membershipThe Co-op offers one-year memberships for only $10to college and university students who show a valid studentID! Join now and reap the benefits:

• one-year membership, September through August

• 5% discount on one shopping trip per month

• member-only specials

• reduced rates for cooking and gardening classes

• Students are not eligible to vote on Co-op issues, run for Co-o p board, receive patronage rebates , or havemembership fees refunded.

membership benefits• become a part owner of

the People’s Food Co-op!

• 5% discount on your choice of oneshopping trip each month

• member-only specials

• reduced rates for cooking and gardening classes

• a vote on Co-op issues(one vote per membership)

• eligibility to run for the Co-op board

• ability to request refund of your equityinvestment if you discontinue membership

• patronage rebates (in years the boarddeclares them) on the basis of Co-opprofitability and the amount of moneyyou’ve spent at the Co-op during the year

Our Mission—(What we strive to accomplish in our work every day)The mission of the People’s Food Co-op is to build community, grow a loyal and thriving membership and be the best fresh food market in the country.

KNOW YOUR

BECOME A CO-OP

The Co-op Shopper is published bimonthly by the People’s Food Co-op of La Crosse andRochester, 315 Fifth Avenue South, LaCrosse,WI 54601 and 519 1st Avenue SW, Rochester,MN 55902. The Co-op Shopper serves toeducate shoppers about food issues, communityactivities and events, co-ops in general, andmembership in the PFC. The views expressedare those of the writers and do not necessarilyrepresent those of the People’s Food Co-op orits membership. The Co-op Shopper is a nonprofit publicationprinted on recycled paper. All articles andpictures submitted for publication becomeproperty of People’s Food Co-op. PFC reservesthe right to refuse publication of any article forany reason.

contributors Lauri Hoff Jocylyn Poehler

Liz Haywood Jen McCoy Michelle Schry

Brad Smith Kevin Ducey

Phyllis Robinsonproofing Sue Knopf, Graffolioadvertising Lauri Hoff, Kevin Ducey editor/design Kevin Ducey photography Lauri Hoff, Kevin Ducey, Tom Gianoli

member

board

Cover, large photo: Wisconsin Driftless Alpacas in a holiday mood.

Veggie car races!

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Thanks again to shoppers, members, staff,vendors — all the folks who helped to make ourgrand opening week a success. Thanks for makingus feel so welcome in our new location!

People’s Food Co -op

RAFFLE PRIZEWINNERSCindy Lanza—Civic Theater season tickets Marian VanDellen—washer and one year

of Biokleen laundry detergentChristopher Miller—Raleigh bike and Burley trailerBev Sandberg — year of Organic Valley productsDarlene Clikeman — gift cards to downtown shops

and restaurants Jon Alleekson —YMCA membershipLaura Dornack—refrigerator and Spring Grove sodaSharon Northouse—Smokey Joe grill and charcoalCheryl Scheer, Marlene Daly, Randy Lindman,

Mario Minelli—$100 gift card (partial list)

Face painting for your vegetables.

PFC grill out!

ROCHESTERGrand Opening

13–19 October 2013

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PFC BOARD OF DIRECTORSElection 2013MEMBERSImportant VotingInformation

You will receive a board election ballot inthe mail by Thanksgiving. You may vote in one of two ways:

➊ Mail the ballot using the includedpostage-paid panel. Mailed ballots must be received by Friday, December 6.

OR…

➋ Bring the ballot to the annual meeting in Rochester, Saturday, December 7,and place it in the ballot box there.Voting will end at the end of themeeting, 2:00 p.m.

Please note that ballots will not beaccepted at the stores. They must bemailed to our official vote counter orbrought to the annual meeting.

Please take the time to vote. Candidate

statements will soon beposted in the stores and will be included in the ballotpacket you’ll receive before Thanksgiving.

Free Coach Bus!Transportation available for La Crossemembers, leaving from the store. We willboard at 10:15 and leave at 10:30. After themeeting we will have time to visit PFC-Rochester. We will leave Rochester at 3:00and arrive back in La Crosse about 4:30.Please sign up by calling 784-5798, ext.2006, or e-mailing Karen.Acker@pfc.coop,and giving the names and membernumbers of those riding and your phone number/s.

ANNUAL MEETINGPlease join us in Rochester for our Annual MeetingDate and time: Saturday, 7 December 2013,

noon to 2 p.m.Place: Doubletree Hotel, 150 South Broadway

in the banquet room From I-90 West: Take Hwy 52 exit to Rochester. Take Hwy 63 North (Broadway) exit into Downtown Rochester.Hotel is located at the intersection of South Broadway and 2ndStreet. Right turn onto 2nd St. SE. Park in the ramp (feecharged) behind the hotel or on the street.

Agenda:• Partake of beverages and hors d’oeuvres with fellow

cooperators• Hear reports from board president and general manager• Enjoy a talk by River Cook from Equal Exchange on building

fair trade• Meet the board candidates• Vote for board candidates (if you haven’t already mailed your

ballot)• Tour the Rochester store after the meeting

About the speaker: River Cook—Worker Owner at Equal Exchange—will speakabout their co-op and its work in driving the fair trade ofcoffee, chocolate, bananas, nuts, and avocados through theirwork with small farmer co-ops.

Jennifer McCoy—PFC La Crosse store manager, MargaretMills—PFC La Crosse grocery manager, and CandaceHerbert—PFC food services administrative manager, will joinRiver in a panel discussion of their travels on Equal Exchangedelegations to CostaRica, Nicaragua, andMexico to see firsthand the impact of ourpurchases on the livesof the people whoproduce these preciouscommodities. Come tosee and hear real lifeexamples of whybuying fair trade andshopping co-op makesa difference.

Vote!

River Cook of Equal Exchange

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LA CROSSEManager’s reportFiscal Year 2013 was a great year

for People’s Food Co-op and wehave much to be proud of. Please

join us on December 7th at our AnnualMeeting in Rochester, Minnesota, tocelebrate the end of another great year,tour our new store, and to help uswelcome our friends from EqualExchange who will talk about fair trade and the power of cooperation.

In the La Crosse store we are busypreparing for the holiday season toensure that we can offer you our best

product and service. We will kick off the season with ourannual Holiday Open House starting at 5 p.m. onNovember 8th. Please come and sample our seasonalspecialties and place your special orders for locally raisedturkey, co-op made pies, and party trays. And don’t missHackberry’s Annual Wild Game Dinner on Thursday,November 14th (menu listed on the back of this newsletter).

This is my favorite time of year and in many ways aculmination of all the great things we do in the Co-op. It is harvest time—the peak of our region’s bounty—andthere is nothing better than sharing all that goodness withthe people we love best.

As you start to plan for the holidays please consider thatthere are two simple things you can do this season to make areal difference both locally and globally. First, celebrate therich agricultural heritage of our community and strengthenour local economy by putting local foods on your holidaytable—we make it easy for you at the Co-op by sourcing abounty of local products. Second, serve fair trade certifiedcoffee to your family and friends, and through this simpleact know that you are positively impacting the lives of smallfarmers around the globe. The impact of these actions is real and it couldn’t be easier to make a difference.

Co-op members and friends, best wishes for a warm, safeand joyful holiday season! I’ll see you in the store.

—Jen

Jen McCoy,La Crosse store manager

Order your turkeyReserve your turkey by 10 a.m. on Sunday, November 24 Order pickup: All orders must be picked up by Wednesday, November 27, by 6 p.m.

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Pre-order your fresh (never frozen), antibiotic-free, locally grownFerndale turkey by Sunday, November 24. Turkeys are in the 10- to 22-pound range and are $2.49 per pound. Stop in or

call the Co-op and askfor the meat department.

LOCAL & FREE RANGE

La Crosse 608.784.5798 • Rochester 507.289.9061

Ferndale Marketfresh Thanksgiving turkeys

Organic Prairie frozen turkeys are always on hand.

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Congratulations

LA CROSSEDiane Dierksen, Winner of the 13th Annual Apple Pie Contest!

First Place WinningRecipe: DianeDierksen's Apple PiePreheat oven to 4250 F. Have onhand crust enough for pie andlattice top.

Ingredients8 medium apples peeled, cored and

sliced (secret: squeeze fresh limeon the slices)

2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground allspice1/2 cup sugar1/2 cup flour2/3 cup craisins (plain or cherry)1 teaspoon almond extract4 tablespoon butter, cut in piecesEgg white beaten with water for

finishing crust

Mix all together and place in crust,top with lattice.

Bake at 4250 F for 12 minutes.Reduce heat to 3500 F for 30 minutes, then brush egg whiteand water mixture on crust andsprinkle with sugar. You may wantto cover edges with foil to preventburning.

1st Place: Diane Dierksen, La Crosse2nd Place: Jen Hunter Meyers, Onalaska3rd Place: Paula Przywojski, Holmen

to the

Winners of the La Crosse and Rochester Apple Pie Contests!

Apple pie contestjudges must taste eachpie and savor the flavoruntil they come to their

decisions!

Diane Dierksen

Melanie Murray

Pie Crust1 cup all-purpose flour1/2 teaspoon salt1/3 cup + 1 tablespoon shortening2–3 tablespoon very cold water

Fresh Apple Pie3/4 cup sugar

1/4 cup all-purpose flour1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamon Dash of salt6 cup thinly sliced pared tart apples2 tablespoon butterTurbinado sugar

ROCHESTERMelanie Murray, Winner of the 2nd Annual Apple Pie Contest!

First Place Winning Recipe: Melanie Murray's Apple Pie

Join us at People’s Food Co-op in Rochester onThursday, November, 14 at 4:30 p.m. as we crack and sample our authentic Parmigiano Reggiano!

Made from 100% raw cow’s milk in the regions of Reggio-Emilia, Modena, and Parma, Parmigiano is quite possiblyItaly’s most famous cheese. This Parmigiano is sourced directlyfrom specific farms whose cheese exhibits the best flavors, andthen aged for a minimum of 24 months in order to obtain themost delicious and complex flavor profile possible.

Breaking into this wheel is like taking a deep breath on aromantic Italian vacation. We open the wheel carefully topreserve the internal crystalline structure and crumbly texture.

Ideas for using this amazing parmesan(aka: The King of Cheese!):• in small chunks, with crusty bread, jam, fruit or wine• grated onto fresh homemade pasta sauce (see the great

Muir Glen tomato sale, starting November 13!), oven-baked fresh tomatoes, or colorful pasta salads

• in cheese pasta fillings, winter-friendly casseroles, andsavory herb-cheese scones

Roasted Root Vegetable Risotto with Fresh SageLynne VeaThe magic of risotto lies in the way the grain absorbs theflavored liquids, along with the creamy cheese sauce, whichis formed at the end of the process. This version of theclassic favorite is an exquisite way to spotlight the beauty ofwinter’s vegetables. Just a few simple ingredients cometogether to create perfection!

IngredientsRoasted Vegetables• 1 small organic red or golden beet, peeled and cut into

1/2 inch cubes or strips• 1 organic carrot, cut into 1/2 inch cubes or strips• 1 small organic turnip or parsnip, peeled and cut into 1/2 inch

cubes or strips• Any other root veggies you love (yams, potatoes, celery root)• Splash of extra virgin olive oil

Risotto• 1/4 cup fruity olive oil• 1/2 cup thinly sliced organic leek or finely chopped onion• 1/2 cup finely minced wild or domestic mushrooms• 1 1/2 cups Arborio rice• 1/2 cup good dry white wine• 5 to 6 cups mushroom, vegetable or chicken broth• 2 to 3 leaves fresh sage, finely chopped• 1 cup freshly grated, aged Parmesan cheese• Salt and pepper to taste

PreparationRoasted Vegetables

1. Preheat the oven to 425° F. Toss the veggies in a little oliveoil and spread on a sheet pan in a single layer. Bake 15 to

20 minutes or until the vegetables are golden and tender.While the veggies are roasting, prepare the risotto.

Risotto

1. In a heavy pot, heat the olive oil and cook the leeks,mushrooms and sage until the leeks are tender, about 4minutes. From this point on, the pan will need constantwatching.

2. Over medium high heat add the rice and stir constantlyfor 2 minutes. Add thewhite wine and stir untilabsorbed into the grains.Pour in 1 cup of the brothand stir until the liquid isabsorbed. Add another cupof the stock and stir, onceagain, until fully absorbed.

3. Proceed in this fashion with all of the remaining brothexcept 1/2 cup, until the rice is tender but still a littlechewy. Stir in the roasted root veggies.

4. As the final step, add the reserved 1/2 cup of broth. Thisshould make the grains a little bit juicy. Immediately stirin the Parmesan. The cheese will melt into the stockwhich hasn’t been absorbed and form a creamy saucearound the grains.

5. Season with salt and pepper. Garnish with additionalroasted veggies, grated Parmesan, and fresh sage. Serveimmediately.

Recipe modified with permission from PCC NaturalMarkets.

Recipe: http://strongertogether.coop/recipes/roasted-root-vegetable-risotto-with-fresh-sage/

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Parmesan Cracking PartyROCHESTER

Parmesan PartyRochester,Thursday,November, 14 at 4:30 p.m.

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T his season our hearts are so fullof gratitude! All of us at PFCRochester want to give big

THANK YOU to our coworkers in La Crosse, who have helped us openthis beautiful store and keep it runningsmoothly during the first months. Wetruly could not have done this withoutyour leadership, words of wisdom, andlong days of hard workalongside us.

Thank you to ourneighbors—Metropolitan

Marketplace, Southeast Minnesota ElectricalCooperative, the YMCA, the VFW, ZumbroLutheran Church, the Rochester DowntownAssociation, and all of the downtown businessesand the Station #1 Firehouse for welcoming usto the neighborhood! It is such a pleasure to bein this vibrant neighborhood.

Thank you to all of you—PFC’s memberowners—who have shown your support for thenew store from day one. Not only have thelongtime members found this a great place to be,but we’ve added over 150 new members to ourcommunity since opening day. You are creating alegacy of cooperative greatness!

Finally, I want to personally thank mycoworkers at PFC Rochester. We have anamazing crew of people working here—some

with many years of experience at Rochester’s Co-op, andsome with just a month or two. Regardless, these peoplehave worked incredibly hard, with passion and patience, to open this grocery store every morning and keep it filledwith great food. I am extremely proud to work with such adedicated, diverse, and fun group of people.

Wishing you peace and well-being,

Lizzy

ROCHESTERManager’s report

Lizzy Haywood,Rochester store manager

EcoParkSaturdays 10 a.m. to 1 p.m.November 2, 9, & 23December 7 & 21January 11 & 25

Get your local wintervegetables, fruit, bakedgoods, meats, jams, artisancrafts, and much more!

at the

Cameron Park Market —Winter Dates!

Get Market UpdatesHere’s how you can stay up to date on the latestvendor offerings and the entertainmentschedule at the market all season long:• Like us on Facebook—Cameron Park Farmers’Market• Follow us on Twitter—@cpfarmersmarket• Sign up for our newsletter—send your email addressto cameronparkmarket@hotmail.com• Check our website—www.cameronparkmarket.org

Announcing the 2013–14 Winter Market held in the EcoPark Center

A few of the great people who work at PFC Rochester. This photo was taken during the Grand Opening week.

Appetizer Platters• Spinach Artichoke Dip in a Bread Bowl $30(served with a variety ofbreads for dipping)

• Boursin Cream Cheesein a Bread Bowl $30(served with a variety ofbreads for dipping)

• 18" Hummus & Seasoned Pita Chips Platter $35

• 12" Fruit & CheesePlatter $40 (served with a variety ofcheeses and seasonalfruits)

• 12" Meat &Cheese Platter$30(served with a variety of sliced meats and cheeses)

• 12" Veggie Platter withDill Dip $25

(each platter serves 10)

Traditional Dinner• Creamy Mashed Potatoes

• Green Beans with Mushrooms and ToastedWalnuts

• Baked Squash withWild Rice Stuffing

• Pumpkin Wild Rice Soup

• Co-op’s Zen Stuffing

• Cranberry Relish

• Turkey Gravy

• Dinner Rolls

• Pumpkin Pie

Vegetarian Dinner• Lentil Loaf

• Green Beans withMushrooms and ToastedWalnuts

• Baked Squash with Wild Rice Stuffing

• Pumpkin Wild Rice Soup

• Co-op’s Zen Stuffing

• Herb Roasted RootVegetables

• Mushroom Gravy

• Dinner Rolls

• Pumpkin Pie

Roasted TurkeyBreastsAdd Ferndale Market roasted turkey breaststo your pre-ordereddinner!Quality Ferndale Market(LOCAL • FREE RANGE • NO ANTIBIOTICS)boneless turkey breastsprepared and cooked toperfection by our delikitchen with our specialherb seasoning! Werecommend planning for1⁄2 lb to3⁄4 lb per person.So easy & so delicious—justreheat!

(Roasted turkey breasts aresold at $11.99 per poundand should be orderedthrough the deli kitchen.)

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from our

Don’t need the whole dinner?Special order any side dish or two (or more) with 48 hours notice!

orders must be pickedup by Wednesday,

Nov. 27, before 6 p.m.

All

La Crosse 608.784.5798 ext. 2047Rochester 507.289.9061 ext. 3041

no substitutions—order by 10 a.m., Monday, November 25

Both dinners are $89.99 • serve 4–6(turkey sold separately)

HOLIDAY KITCHEN MENU

homemade is so easythis holiday seasonfreshfresh

Your perfect holiday pie—made fresh for you by our own bakers

ORDER YOUR HOLIDAY PIES!

apple • apple cranberry • blueberry• sour cherry • pumpkin • pecan

$12.00 each / Pecan $14.00(gluten-free pies and cakes are available)

48 hours notice for all special orders please. La Crosse: 784-5798 ext. 2047  Rochester: 507-289-9061 ext. 3041

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La Crosse MembersChristopher Flach & Jodi FlachNicole Dow & Paul DowKay Arlt & Rudy ArltDiane KelbelJohn PolingL. Michael Klug, Michele Klug, &

Daniel L. KlugHeather WolfLinda HaneyJeanne L. HermansonDennis McCainJeremy Miller & Allison MillerBrian Jubeck & Leslie ThompsonKathryn McMullanDiane BendelLinda SmithFaye M. KielleyCraig T. Teff & Jessica E. TeffBonnie K. DanielsonMatt McMahon & Kelly McMahonPeggy KoenigJens Brabbit & Kathy BrabbitBarb ClarkPaula SilhaMelanie Schaller & Jed SchallerPeter A. Weber & Julie WeberChristine SeatonSara KampfJessica Hembd & James LethleanRachel DahlJessica StantonDanielle Pfeiffer & Joshua PfeifferBen EversageJanine GarvinSherie GrassPeggy A. SimonTammy, Travis, & Ruth WillsLeah Durnin HooverAnita StetzerGayle AliotoJenna ObrienJennifer AngsterJudy GilbertMyron Wagner & Barbara

McDowall WagnerAshleigh BuckDebra Hallman & David JohnsonKeli Highland & Andrew FrigoPaul FittsJoseph M. PierceAlison Mynsberge & Shawn

Crimmins

A hearty welcome to our many new members!

welcomeNEW PFC OWNERS

Gabriel PatrosBrad SturmMichelle Elliott & Andrew ElliottTaylor HarrisAlysa Remsburg & Lauren CraftKate GrilloTom BraunKirsten JacobsonTerry BellRagasri Kumar

La Crosse BusinessMemberDiane Gloede, CROPP Cooperative

Rochester MembersHayley WilliamsDenise RokkeJulie MyrboMaureen MusselmanSherri BullardMike SchneiderAndrew Small & Esther PeralezRosemary HeimTamara BergLeAnn OlsonDawn KellingKatrina Jorgensen-WacholtzMichelle Nestler & David NestlerPaul Pharis & Sharon PharisStacy KreidermacherBetsy KleinwortCarol AndersenSarah PsutkaRay Norum & Bonita NorumGlen LuehmannAndrean MatterAlexander VengerovskyLindsay ZubayMelissa KingGeorge SaffouriHilma HolmEleni PapanagnuDorrie SeaverMichele CuretonLeigh Waller-FitschenBradley ManningLynn R. LewellinHelen BennettGreg WillsonMustafa Abdul AllahLaurie ArchbaldCandace Gommels

Diane Miller & Jesse FritzingerUlises Gonzalez & Christina

BuegeCaroline GortSusan RademacherMaribeth VanKirkNancy GaudetAnnette RenklyHarlan D. & Karen E. GerkeDottie & Frank HawthorneDale R. WardelmanJoshua HalversonSteve RussellNicole RockneAlexandra Wolanskyj & Sharon

BraddockLinda CarpenterMark ConnollyHendrika UmbanhowarJoyce StrombergJay HesleyColette SweeneyAnnie Moessner & Dave OttoDeborah Palmer & James PalmerBrian Wells & Mar CallicoBrittany Schneider

Rochester BusinessMembersJosh Paulsen, LOOP

StudentsKatherine JulianTom LinnerBarbara De Marcechas e SouzaAlma GastShannon JohnsonLauren DodsonJohn KrollStefanie SipplBrandon GreenKatie OdenRachel NeubauerAnton VershayElizabeth ChavalasJohn SteinerJenna WillemsPaul YerhotPaige RiceKari KalthoffAmanda KrinkeJenny SingerKarlie LoewenElizabeth RichardsMarissa EhlertLauren CooperAnna GroebnerEmma LarkinAllison HuverAlysa GewerthJadan SorensenDakota Kroon

REMINDER TO MEMBERSIf you have changes to your membership please remember to notify the Co-opby filling out a Membership Change form at the service desk. This includesname/address/phone/email changes; adding or deleting names from yourmembership; transferring primary member status; purchasing additional Bshares; or retiring your membership. Thank you for keeping us up to date!

The beauty of this area never ceasesto amaze me. As I write thisarticle, the sun is shining and the

leaves are changing colors. Autumn inthe Driftless Region is upon us. Beforewe know it, the holidays will be here,along with all the wonderfulcompanionship and cheer thataccompanies the season—and don’tforget that cold and snowy weather.

I try to reflect on my personal blessingson a daily basis because I’ve come to

realize how fortunate I am. On a larger level, we as acooperative truly have had a wonderful year and much to bethankful for. We have survived our first full year as a two-store, two-city Co-op! Our membership and sales continueto grow. Not only that, but we managed to fund, construct,and move to a brand new building in Rochester! The newstore is AMAZING. If you haven’t been there yet, Iencourage you check it out.

We are so fortunate to live in a place where we have goodfood available to us all the time, no matter what season.Fresh, local produce, eggs, milk, beef, chicken, honey,coffee, bread… I could go on and on. Not only do we getthese items fresh and local whenever possible, but because

of our cooperation with other co-ops throughout thecountry, we are able to get many products at a better pricethan if we did not have those relationships.

We are also fortunate to have a truly dedicated and hard-working staff. Our staff have really gone above and beyondto make the merging of two stores and the relocation of oneof those stores seamless. The next time you hit the store,please let your cashier, your deli worker, or your grocerknow that you appreciate their work.

Finally, our annual membership meeting is Saturday,December 7, 2013, from noon to 2 p.m. at the DoubletreeHotel ballroom in Rochester—within walking distancefrom the new store. A bus will be available to transport La Crosse members. The bus will leave the La Crosse storeat 10:30 a.m. (for more details see page 4). I encourage youto come and mingle with your co-owners, enjoy some great food, learn about Equal Exchange and their efforts to empower small farmers, and hear an update about your Co-op!

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BOARD OF DIRECTORS

Jocylyn Poehler,Board Treasurer

report

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Local craftsmakers

The talent of our local producers extendsbeyond farming. In this issue of the Co-opShopper we’re taking a look at a few of our

mercantile suppliers: Wisconsin Driftless Alpacas,Jewell Hollow Woodcraft, and Andrea Gaustad’snote cards.

Alpacas in WisconsinWisconsin Driftless Alpacas is located just outsideof Cashton, Wisconsin. Jan Hesson and MarkBlackbourn supply both the Rochester andLa Crosse co-ops with goods made with woolgenerously provided by the farm’s team of gentlealpacas. These fine animals have taken pity on thepoor hairless humans of the Driftless Region whogo about the cold world without proper fur. In thewinter months, the alpacas want to see you in ahat, or wearing soft, warm socks on your feet.

I was introduced to the Wisconsin Driftless alpacasby their human, Mark Blackbourn. The alpacas,Volcan, Wildfire, Iggee, Anna, and Madrugada have hadMark for over eight years now. They make sure that hecollects their fleece once a year. Mark then sends the fleeceoff to a knitting cooperative (also in Wisconsin) where thewool is made into socks, mufflers, slippers, and hats.

Seven alpacas can be found at Wisconsin Driftless Alpacas,two males, three females, and two babies, or “crias.” Theyoungsters wear a darker coat now, but the color will fade asthey get older.

After greeting me with a disdainful sniff or two, the alpacaswent back to their busy day, leaving me with Mark tointeract in our twitchy, overactive human manner. I askMark what sort of work the alpacas require. He says atypical day with the alpacas begins around 5 a.m., when hebrings them their breakfast. Mark reports that he oftenlingers with them and they have a chat. Afterward, thealpacas have him tidy their domicile and fill their beverage

containers (they preferwater), before settlinginto their day.

Bored with our chatter,the alpacas exited theirresidence to inspect theyards while Mark and Icontinued our talk. Marktells me he spent 20 yearsteaching at Central HighSchool in La Crosse—helping young humanssocialize to their environment. “I retired from teaching justlast year,” he says before excusing himself to go run aboutthe yard with the creatures.

“The alpacas really prefer the cool weather,” Mark says whenhe returns from his jaunt. “The cold doesn’t bother them.On a winter morning, I’ll come outside and they’ll be out in

the field, kneeling down likethey do, all covered in snow.”

The alpacas are clearlyhoping that humans get aclue and start growing somereal fur—if they insist uponliving in Wisconsin andMinnesota. In themeanwhile, the WisconsinDriftless Alpacas have madetheir “Extreme Alpaca Socks”available to People’s FoodCo-op. They are the nextbest thing to having yourown fur during the longupper Midwest winter.Alpacas take their human for a run in the sunshine. Many humans are forced to produce in

airless, windowless cube-farms. As you can see this one has plenty of fresh air and grass.

Anna and Madrugada.

Extreme socks!

THREE LOCALLY PRODUCEDGIFT IDEAS FROM PFC!

Andrea Gaustad’s photo cards and portraits“I like the storytelling in photos. I’m inspiredby step-by-step guides, the sorts you see inBon Apétit magazine,” Andrea Gaustad saysabout her work. Besides making photos andportraits, Andrea is also a staff member ofPeople’s Food Co-op in La Crosse.

Andrea’s a native of La Crosse. She went toCentral High School, where she took MarkBlackbourn’s history class (see story aboutalpacas on facing page). She got an A. Shediscovered photography in a UW–La Crosseclass and found her passion.

“I used my mom’s old Kodak for a while,” shesays. “I learned to develop my own film andstarted doing the cards. It dawned on me thatI could do this for a living.”

Andrea’s original, one-of-a-kind cards are available in the cardsection of the store. The photos capture the beauty of the

Driftless Region with images of the natural sights from thebluff country hiking trails that Andrea enjoys and unusualurban snapshots that capture the look of our cities. The photos

are mounted on good quality recycled cardstock.

She’s been expanding her business with portraitphotography and enjoys working with people to get aphoto that captures something of the personality ofthe subject.

Andrea looks forward to an upcoming exhibit of herwork in the La Crosse People’s Food Co-op deli.

Jewell Hollow WoodcraftJewell Hollow Woodcraft is located just south of RichlandCenter, Wisconsin, and supplies People’s Food Co-op withcutting boards, drink coasters, and pizza boards made fromWisconsin hardwoods. The owner, Mark Bassett, has beencrafting these beautiful wood pieces for about five years.He’s a skilled cabinet maker and carpenter and on theOctober day we meet for an interview, he’s called away for a meeting in Richland Center for input on renovation of the town’s theater.

“We use regional wood,” Mark says. “Four different kinds ofmaple, black walnut, locust. Woods that don’t collectbacteria. For accent colors we’ll use cherry and a smallamount of nonlocal woods, wenge and padauk. We makesure our suppliers are growing sustainably. No clear-cutting.”

Jewell Hollow’s workshop is not large. “We have two full-time employees, producing about 200 boards a week,” Marksays. The walls are stacked with lumber already cut down tosize and boards in various stages of completion. Some areonly a pencil etching in the gleam of a bandsaw’s blade. The

smell of freshly cut wood would make this an easy job tocome to in the morning, I suggest. Mark says: “What smell?”

“The boards will last for years if you season them once in a while with mineral oil. Don’t soak them or leave themoutside in the sun for a summer. We’ve never had a warranty issue.”

13

Sunset in EcoPark—Photo by Andrea Gaustad.

Karina and Julian—Photo by Andrea Gaustad.

New cutting board designs from Jewell Hollow.

Other locally produced craftsBesides the three craftspeople featured here, People’sFood Co-op also carries locally made products fromHoneymoon Honey, and Simple Soaps, jewelry madeby Gretchen Gausmann, PFC baker, and many otheritems made by your friends and neighbors in theDriftless Region.

The Food and Drug Administration (FDA) hasproposed new regulations for agriculturalproducers that, if implemented, would place an

undue burden on smaller farms. Thesenew rules would require small and mid-scale farmers to invest in safetyequipment and procedures that, whileappropriate and affordable for large-scale farms, would create new barriers

for smaller farmers and processors. TheFDA is taking public comments on the new rules

until November 14.

Our friends and local organic suppliers at RidgelandHarvest have written to request the public’s input onthe new rule changes. Ridgeland writes:

“The looming Food Safety Modernization Act couldchange everything in favor of large-scale conventionalfarms. If you can, please give input to the FDA toprotect the local food movement, or sign Cornucopia’sproxy letter at www.cornucopia.org, to let theCornucopia Institute represent you in Washington.

“This is important and it is vital that we don’t allow the large conventional factory farms to unfairlyinfluence the FDA and regulate us small farms out of existence. Please take some sort of action. If the rule doesn’t change, most of your food dollars will go to California and there will be fewer choices for you in your grocery store. We are not typically alarmists, but the future looks difficult if we don't work tochange the pending rule.”

Primary documents and an analysis of the proposedregulations can be found at this website:http://farmandranchfreedom.org/fda-proposed-food-safety-regulations-2013/

People’s Food Co-op hasmade a $10,000donation to our non-

profit association, the CouleeRegion Co-op CommunityFund (CRCCF) to help buildour endowment and tosupport local nonprofits inthe communities we serve.Decades ago, when thePeople’s Food Co-op wasgetting started, every year wasa struggle to keep the doorsopen. We were thebeneficiaries of quilt sales,

benefit concerts, bake sales, dances. We wouldn’t be here withoutthe support of the communities that helped us to survive and grow.In this season of thanksgiving, this donation is a small part of ourgratitude to our communities that have helped us along the way.

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PFC MAKES $10,000 GIFT TO CRCCF

Steven Upshur and Cleon Byers at the AdamsStreet store in La Crosse. Photo by Tom Gianoli.

Friday, November 8th from 5 p.m. to 9 p.m. Kick off your holiday shopping in downtown La Crosse! Our stores are open Friday nights with specials, promotions and refreshments. Make a night of it downtown!Join us at the People’s Food Co-op in La Crossefor our Holiday Open House.

Food Safety Modernization Act

LA CROSSEHoliday Open House

15

Recently, when you’ve gone to purchase EqualExchange fair trade, organic bulk coffee, you mayhave noticed a colorful new symbol on the bulk

coffee bins. The symbol represents the first farmer-ownedand run fair trade certification system. It guarantees thecoffee comes from small farmers, not large plantations.

Ten years in the making, the SPP (Small Producer Symbol;SPP is its Spanish acronym—Símbolo de PequeñosProductores) certification system represents small farmers’persistent attempts to ensure a more just trade system forfellow farmers everywhere. The SPP logo initially willappear on Equal Exchange’s bulk coffee and will becomemore prominent throughout stores. It soon will be onpackaged coffee and may eventually be on Equal Exchange’sother products including tea and chocolate.

The new symbol is a bold step forward for the people forwhom the fair trade movement was built. It reflects howfarmers now are taking a leadership role in shaping theirown destiny. The potential impact this new system will haveon small farmers, their cooperative organizations, and theentire fair trade movement are profound.

Roots of conflictIn the early 1980s, a division occurred in the fair trademovement. There were the early founders of fair trade whorecognized that small farmers and their co-ops wereoperating on an unfair playing field. This group wanted tocreate a system that could right the wrongs of hundreds ofyears of colonialism and unjust trade. But another groupwas more focused on maximizing the sales of fair tradecertified products—period.

Once the certification system was underway, that secondgroup succeeded in opening the system to some crops fromlarge plantations. Plantations have one owner (versus beingowned collectively by a democratically run, small-farmerorganization), and generally have more access to resources,so it’s usually faster and easier for them to move productsfrom origin country to market. This means plantations—with their greater access to loans, infrastructure, governmentsupport, market information, and technical assistance—almost always maintain the same historical advantages oversmall farmers that fair trade was designed to address.

Eventually, the international fair trade certifying system,Fairtrade Labelling Organization, allowed plantations tobecome a source for almost all fair trade products, with theexception of coffee, cacao and a few other categories. Eversince then small-farmer coffee and cacao organizations havebeen living with the fear that the fair trade system wouldone day grant plantations access to their categories as well.Small producers believed that they would once againbecome marginalized and lose the hard-won market gainsthat fair trade had made possible. After all, if it’s easier tosource coffee and cacao from plantations and still label it“Fair Trade,” why wouldn’t corporations simply take thiseasier route?

Farmers take controlIn 2003, the small farmers’ fears were realized when PaulRice, the CEO of Transfair USA (now Fair Trade USA),lobbied for a change in standards. Mr. Rice claimed largecompanies and corporations wanted access to plantationproducts and that there wasn’t enough small-farmer fairtrade coffee on the market, which wasn’t true. Most farmerco-ops had far more coffee than they could sell to fair tradebuyers. Eight years later, Fair Trade USA controversially leftthe international fair trade system that had given it birth.Fair Trade USA quickly announced its new strategy, “FairTrade for All,” allowing plantations in every category,including coffee and cacao.

“It’s as if they’re driving a car going 70 miles an hour andthey have put their foot on the gas pedal,” said co-op leaderSantiago Paz, an outspoken critic of Fair Trade USA’s pushfor plantation-grown coffee. “Now it’s going 90, 100, 120mph and suddenly the small farmer in the passenger seat isflying out the window. They are so concerned with growingthe system, advancing at all costs, that will only end withthe extinction of small farmers.”

Small farmer organizations fed up with Fair Trade USA’s pro-plantation strategy took action. They’d been meeting for 10years to strategize how to keep fair trade from being stolen outfrom under them. Finally, they had their solution: the SPP.

The SPP label represents an impressive certification system,with standards incorporating four dozen criteria for smallfarmer member organizations, including maximumindividual farm sizes and a maximum percentage of farmwork performed by hired farm workers.

Most impressively, SPP is run and governed by the farmersthemselves. After decades of the fair trade movement beingmanaged by offices thousands of miles away, farmers noware in the driver’s seat.

—Phyllis Robinson

Phyllis Robinson is Education and Campaigns Manager atEqual Exchange, a worker-owned co-op that sells fair tradecoffee, tea, chocolate, bananas and a variety of other foods.www.EqualExchange.Coop

BY SMALL FARMERS, FOR SMALL FARMERS:FARMER-OWNED FAIR TRADE

16

for your shopping pleasure…

µEMBER

NovemberEqual Exchange

Organic Chocolate Chips ........................$3.9910 oz bag

J.R. Watkins

All Purpose Cleaner ............................50¢ OFF24 oz

La Croix

Sparkling Water ......................................$3.9912 pack, all varieties

Simply Orange

Orange Juice ............................................$4.491.75 liter

Nature’s Path

Gluten Free Oatmeal ................................$4.9911.3 oz box, all varieties

Alden’s

Organic Orange Sherbert ........................$4.9948 oz

Food for Life

Ezekiel Bread ......................................75¢ OFF24 oz, all varieties

The Jam Shoppe

Pumpkin or Apple Butter ...................50¢ OFF18 oz jar

Westby

Butter ......................................................$2.99 1 lb

SnoPac

Organic Juice ..........................................$2.99 12 oz frozen concentrate, all varieties

Chip Magnet

Salsa ........................................................$6.4916 oz jar

RP’s

Pasta ..................................................50¢ OFFgluten free and original varieties

Bagels Forever

Bagels ......................................................$1.494 pack, all varieties

Maple Valley

Maple Syrup ....................................$3.00 OFF any size bottle

Sturdiwheat

Pancake Mixes ....................................50¢ OFF all sizes

Westby

Sour Cream..............................................$1.79 16 oz

Mrs Clark’s

Mayonnaise..............................................$3.9932 oz jar

SnoPac

Green Beans ............................................$8.99 5 lb bag

Pure Alaska

Red or Pink Salmon............................50¢ OFF 7.5 oz can

Spring Grove

Soda ................................................$1.00 OFFsix pack

PFC

Omega Concentrate, 120 ct ................$3.00 off

Herban Cowboy

Natural Grooming Deodorants ..........$1.50 off

Aura Cacia

Aromatherapy Bubble Baths ..............$2.50 off 13 oz

Peter Gilhams

Natural Vitality Calm..........................$2.00 off8 oz

allmemberspecials

areavailableat bothstores!

December

specials

local

local

local

locallocal

local

local

local

local

local

local

local

Chinese DumplingsSaturday • November 16 • 9:30 a.m. to 11:30 a.m. • with Kelly DengJoin Kelly Deng of Dim Sum Tea Shop and learn to prepare porkand vegetable filled steamed dumplings and pan-fried dumplingsfor a simple soup.

Chinese House MealThursday • December 12 • 5:30 p.m. to 7:30 p.m. • with Kelly DengLearn to make a typical true Chinese meal of simple ingredients:chicken or fish, rice, and vegetables, with Kelly Deng of DimSum Tea Shop.

Co-op cooking classes &

La Crosse location Rochester location

Class policies: All classes require preregistration.Classes with fewer than eight registered 24 hours before class time will be canceled or rescheduled. Allcancelations made by preregistered participants must bemade 48 hours before class time to qualify for a refund.(Dishes may be subject to change at instuctor’s discretion.)

• Register in person or over the phone.• Payment is due at the time of registration. • La Crosse: 608-784-5798• Rochester: 507-289-9061

挺好! Cooking Chinese FoodWednesday • November 13 • 6:00 to 8:00 p.m. • with

Jessica SawJoin PFC staff member and Med Student Jessica Sawfor a fun-filled class making Chinese food! Jessica willwork through a traditional recipe passed on to her byher mother, and then introduce a more modern recipewith her own style. Class meets in the Rochesterstore’s community room.

Cooking with Chef Kevin Madden Tuesday • November 19 • 6:00 to 8:00 p.m. • with

Kevin MaddenPopular chef and Downtown Kitchen owner KevinMadden breaks down complex recipes into simplesteps for a delicious meal. This class will be tasty!Class meets in the Rochester store’s community room.

Cooking Class with Chef Trevor Garrett Thursday • November 21 • 6:00 to 8:00 p.m. • with

Trevor GarrettSeattle transplant and chef at Sontes Trevor Garrettwill walk through and demonstrate great food ideasthat will impress party guests and family membersalike! Class meets in the Rochesterstore’s community room.

Holiday Cheese Making Thursday • December 12 • 6:00 to 8:00

p.m. • with Diane LutzkeWho doesn’t love a cheese tray for the holiday season? Especially if it is homemade! Diane Lutzke willdemonstrate a variety of cheese-making skills that are sure to impress. Class meets in the Rochester store’s community room.

Be sure to check thePeople’s Food Co-opwebsite for upcomingclasses and events!

www.pfc.coop

demos

COOKING CLASSE

S

Co-op classes:

$15/members

$25/nonmembers

17

THURSDAY, NOVEMBER 14, IN ROCHESTER

Try all of the delicious dishes we can make for your holiday gatherings—

Two ways:1: Treat yourself to a pre-Thanksgiving by having a meal of our best holiday side dishes from our hot bar. Available 10am to 8pm.2: Sample these dishes at a FREE tasting from 4 until 6pm.While you’re at it, join us for the Parm Crackin’ party at 4:30!Staff is on hand throughout the day to take your orders for holidaypies, turkeys, side dishes and full meals. Need something special?Just ask!

THIS EVENT IS FREE!

RochesterHoliday events!

18

Quality with an accent. Since 1975.

Painting & Wallpapering

Hywel Taff RobertsWe use zero and low VOC paints

for your home and business.

cell: 507.458.8637 • email: troberts@hbci.com

319 Main St. Suite 400 • downtown La Crosse

608.784.1730

Dr. Frederick George Kriemelmeyer

Mercury-free Dentistry for over 2 0 years

• Chronic Pain• Orthodontics

• TMJ• Jaw Orthopedics

If you areinterested inadvertising in the Co-opShopper, please contactKevin Ducey,marketing, @ 608.784.5798or e-mail Kevin atkevin.ducey@pfc.coop

Sixta Insurance, LLCProviding a Full Range of Quality FinancialServices and Products ~Since 1981

Life InsuranceAnnuities

Estate PlanningRetirement

507.288.2366

507.259.8357

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507.288.2358

Business

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Robert Sixta, CLUMN State License #1001480WI State License # 1071463

425 15th Avenue SWRochester, MN 55902

bobsixta@sixtainsurance.com

cleanseColon Hydrotherapy

Digestive issuesto detoxing…

for FAQs visitcleansellc.com

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cleansellc@yahoo.com1526 Rose St. • La Crosse, WI 54603

Dr. Warbasse defined the symbol in this way: The pine tree isthe ancient symbol of endurance and fecundity. More thanone pine is used to signify cooperation. The trunks of the treesare continued into roots which form the circle, the ancientsymbol of eternal life, typifying that which has no end. Thecircle represents the all-embracing cosmos, which dependsupon cooperation for its existence. The two pines and thecircle are dark green, the chlorophyll color of man's lifeprinciple in nature.

The symbol is still in use today.

The twin pines emblem, a symbol of

cooperation, was created in 1922 by Dr.

James Peter Warbasse, NCBA’s first president.

19

Laurie Stiers MSN, FNP-BC

Certified Herbalist

1033 Caledonia Street

La Crosse, WI 54603

608.780.2255

www.herbsallaround.com

Your resource for herbs and

homemade health care

ABLANMichael ablan

law FirM, S.c.

507.288.2366

507.259.8357

507.281.3358

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Now available—a new healing treatment from Brazil, the Crystal Bed.

30 minute session for $60

PRSRT STD

U.S. Postage

PAIDDPC

People’s Food Co-op 315 Fifth Avenue SouthLa Crosse, WI 54601608.784.5798519 First Avenue SWRochester, MN 55902507.289.9061www.pfc.coopLa Crosse Hours:Mon-Sun 7 a.m. to 10 p.m.seven days a weekRochester Hours:Mon-Sun 6 a.m. to 10 p.m.seven days a week

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@pfccoop

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16th-Century Style Rabbit StewStewed rabbit with carrot, cabbage, onion, and potatoes, withtones of clove, mace, and ale

Sirloin of Bison Roasted with LeeksSirloin of bison slow roasted with leeks, served with a blackpepper sauce

Cider and Clove Braised Boar ShoulderBoar shoulder braised with cider and cloves served with a redwine reduction

Pearl Onion ∂ravyWhole roasted pearl onions in a rich cider gravy

µedieval-Style Turnips au GratinThinly sliced turnips layered with provolone and butter withtones of cinnamon, nutmeg, and ginger

Thyme-Roasted ∂reen BeansGreen beans roasted with thyme and olive oil

Mixed Baby ∂reens SaladHousemade Artisan BreadsStout black bread, Elizabethan buns with dried fruit and pinenuts

Selection of Housemade Desserts

Wild Game DinnerThursday, November 14

Two Seatings: 5:30 p.m. and 7:00 p.m.$45 per person

Reservations recommended Call 608-784-5798 ext. 2202

Quail Stuffed with Apple Served with Elizabethan ButterQuail stuffed with apple and roasted crisp, with decadentlycreamy butter sauce, slight citrus tones

Venison Shepherd’s P ieA twist on the traditional dish, leg of venison, layered withsavory corn, and cheesy potato puree

Bistro

NEW LABEL, SAME OLDLOVABLE VITAMINS

The label has changed on some of ouritems. Never fear, your favorite productsare still here in the store.

newold