Co-op Shopp er people’s food co-op • may–june 2017 membership benefits • Become a part owner...

ShopperCo-op

May/June 2017

la crosse • rochester • www.pfc.coop • fresh produce • grocery • deli • bistro

8 Community Hunger Solutions

9 Wisco Pop producer profile14 Classes for May/June

2 p e o p l e ’s f o o d c o - o p • m ay–j u n e 2 017

m e m b e r s h i p b e n e f i t s

• Become a part owner of the People’s Food Co-op!• Five percent discount on your choice of one shopping 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 become a candidate for the PFC board elections• Ability to request refund of your equity investment if you discontinue

membership• Patronage rebates (in years the board declares them) on the basis of PFC

profitability and the amount of money you’ve spent at the co-op during the year

i t ’s e a s y to j o i n • 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. You may sign up for the installment plan and pay $25 per quarter until you’re paid in full ($7 administrative fee applies).

• Enjoy the benefits of membership!

s t u d e n t m e m b e r s h i p

The co-op offers one-year memberships for only $10 to college and university students who show a valid student ID! Benefits and limitations of student membership include• One-year membership, September through August• Five percent discount on one shopping trip per month• Member-only specials• Reduced rates for cooking and gardening classes• Students are not eligible to vote in PFC elections, run for co-op board, receive

patronage rebates , or have membership fees refunded

Upcoming board of directors’ meetingsMay 25, 4:00: La Crosse administrative officeJune 22, 4:00: Rochester storeJuly 27, 4:00: La Crosse administrative officeAugust 24, 4:00: Rochester storeSeptember 28, 4:00: La Crosse administrative officeOctober 26, 4:00: Rochester store

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.

become a co-op memberThe Co-op Shopper is published by the People’s Food Co-op of La Crosse and Rochester, 315 Fifth Avenue S, La Crosse, WI 54601 and 519 1st Avenue SW, Rochester, MN 55902.

The Co-op Shopper serves to educate shoppers about food issues, community activities and events, co-ops in general, and membership in the PFC. The views expressed are those of the writers and do not necessarily represent those of the People’s Food Co-op or its membership.

The Co-op Shopper is a nonprofit publication printed on recycled paper. All articles and pictures submitted for publication become property of People’s Food Co-op. PFC reserves the right to refuse publication of any article for any reason.

contributors Lizzy Haywood Karla Meyer Katherine Logan

Linda Riddle Kevin D ucey Brad Smithdesign K evin D ucey proofing Sue Knopfphotography K evin D ucey

Meg LaPointe

advertising Kevin D ucey

For newsletter advertising rates contact Kevin D ucey at 608.784.5798 x1009 or kevin.d [email protected]

know your board

Heidi Blanke vice president

Wale Elegbede

Tessa Leung president

Katherine Logan

Monica Lunde treasurer

Verna Simon secretary

Paul Sims

Lisa Wiste

Contact the board at [email protected]

Cover photo: Radish.

p e o p l e ’s f o o d c o - o p • m ay–j u n e 2 017 3


Happy Spring! I have been thinking a lot about change lately. My 10-month-old grandson is changing and growing every

day. I hate to see him grow out of one stage of wonder, but I truly enjoy the next stage equally as much.

I am amazed by how much life is like that. We love the beautiful moments in our lives and never want them to change, but if we didn’t move forward with change we would miss other wonderful life-changing moments.

Rochester is changing quickly. The development of the DMC (Destination Medical Center) is concentrated in downtown, which puts the co-op in the heart of the area. More accurately, the co-op is located in what is known as Discovery Square: a DMC sub-district focused on bio-medical, research, education, and technology, with projects expected to be complete in 2019. Additionally, this summer, construction will begin on a new apartment building adding 150 new units within one block of the co-op.

This means that we are part of a very exciting future in our Rochester community. As the downtown grocery store, we welcome everyone to experience food grown by our neighbors. We offer the best of the region—healthy, fresh, and sustainably grown. We are proud to represent the power of community-owned businesses to people from around the world.

As a partner in the sustainable development of the Rochester community, we are working with the Rochester Downtown Alliance on bringing local food and farms to the streets of our city. People’s Food Co-op is sponsoring three Farmers’ Markets days at Thursdays on First. Check out the details of this free weekly event at www.downtownrochestermn.com. Of course, our co-ops sell locally-produced foods every day of the week, including over $4 million in local products last year.

We (you and I) get to be part of these local businesses change processes too. We hope that as you invest in your family’s health, when you shop your co-op, that you understand you get to be part of building a brighter future for your community when you choose local products.

The phrase “you are what you eat” can easily be expanded to “your world is what you purchase.” And when local isn’t an option, look for fair trade, organic, and non-GMO. The world listens to where you spend your money. Change is inevitable. Be part of directing the change for your future, your family’s future, and your neighbors’ future.

Karla Meyer, Rochester store manager

store manager’s desk—rochesterf r o m t h e

r o c h e s t e r

Downtown Walk Around—La CrosseTake the downtown walking challenge to promote a healthy lifestyle and discover new businesses and new downtown developments. Participate by obtaining a Downtown Walk Around card and visit each business to receive a stamp to qualify for great downtown prizes and gift certificates.

Downtown Walk Around kicks off Friday, May 5th at 5:00 p.m. at Cameron Park, which is the opening day of the Cameron Park Farmers Market. The celebration ceremony will be on Friday, June 2nd from 5:00–6:00 p.m. in Cameron Park, in coordination with the Cameron Park Farmers Market. Go to www.lacrossedowntown.com for more information.

People’s Food Co-op Community Fund grant applicationsThe PFCCF is accepting grant applications for the current funding cycle. Two grants, one for $2,000 and one for $1,000, will be awarded.

Applications are due June 30, 2017. Interested parties will find application and more information on the PFC website here: www.pfc.coop/our-co-op/coulee-region-co-op-community-fund/

Summer at People’s Food Co-opThe annual People’s Picnics will be held in early October rather than June. We still look forward to seeing you over the

summer at our summer grill-outs, art shows, farmers’ markets, and other events.

Also, PFC will be sponsoring a farmers’ market at Rochester’s Thursdays on First festival on June 14, July 13, and August 8. We’ll see you on summer Thursdays!

People’s Food Co-op— La Crosse Food ForestPFC Volunteer Night at the Food Forest will be June 7. We will be working and weeding to the sounds of an African drum group! Contact Jill Miller, La Crosse Area Family YMCA Coordinator for Pioneering Healthier Communities at [email protected] or 608-519-5510 for more information.

news and upcoming events


What an amazing spring it has been at the co-op. It feels like just about every day we’ve got new ways to connect with

you and new foods to share. A couple highlights for me were the Fair-Trade Fashion Show and the March Cheese Challenge.

The Fair-Trade Fashion Show highlighted a women-led company owned in La Crosse. In celebration of International Women’s Day, our event included ten cultures from around the world and highlighted the talents and passion of several staff members who organized dress, planned, and modeled for 85 energetic audience members.

I am thrilled with the first annual March Cheese Challenge. Y’all did very well! Five people completed successful brackets and hundreds of you voted in our stores throughout March. I also want to place a big thank you kiss-on-the-cheek of Willy Street Food Co-op in Madison, WI, for inventing the cheese challenge and inspiring the rest of us. (Willy Street is inspiring in many ways; make it a point to visit one of their three stores in Madison this summer!)

Community ChoicesAt any given moment, we are being bombarded with messages from retailers claiming to make life easier, happier, healthier. What can we make of this noise? It means that what matters to us is more than selecting a box of pasta in the Amazon cart for delivery; it means that we want to make a difference through the food choices we make.

It means that this is the best time to choose People’s Food Co-op. For your health and wellness, and for our community of eaters, workers, and growers. This is the time to shop co-op—where your values are aligned with what goes in your shopping bag.

What happens when we use our collective voice to shape the health and wellness of the community? Long-term partnerships with area farms lead to more employment, along with healthy soil and waterways. Classes for kids big and small lead to healthy habits and skills that can launch careers. Natural foods are priced for every budget. Regional initiatives in alternative transportation and energy use reduction gain traction through the co-op’s participation and investments.

SurveyWe have been making many adjustments during the past year, evolving our stores to meet your needs, and I have welcomed all of the feedback I’ve gotten. You have contributed your voices to influence what we do, and I want to invite you to continue sharing your thoughts. To that end, in May we will be inviting a random selection of owners and non-owners to provide feedback in a survey. This survey is conducted every two years. The results show what kind of job we’re doing for our shoppers, and we can compare the same data for food co-ops around the country. It informs operational programs and guides the vision of People’s Food Co-op, as articulated by our board of directors.

Your input defines what kind of impact we make in the world. If you receive an invite to complete the survey, please participate. Even outside of the survey, please share your thoughts and visions of the co-op with me at any time.

Upgrade UpdateLastly, an update: We are working with local and national experts to plan upgrades to our La Crosse store. To invest the assets of our owners in a remodel is no small task, and every option is being considered. Not only have we outgrown the available parking, but we have outgrown the store’s equipment as well. We will maximize how we use limited space and reduce wear on our greatest resource—our outstanding team members.

Lizzy Haywood, general manager

general manager’s report

Cass Street is under construction in La Crosse. Please help us help you during the roadwork!

Despite construction, it is still easy to get to your La Crosse People’s Food Co-op! Cass street is still open at 5th Ave. For a full overview of the project and updates on progress, please visit https://projects.511wi.gov/wis16cass.

The best way to enter the co-op parking lot is from 5th Avenue, and exit into the alley. The alley is open onto King street, but not directly onto Cass (turn left—or North—from the parking lot.)

Here are a few tips and ways to make your experience at People’s Food Co-op more convenient:

• Shop after 6 p.m. and on weekends to avoid extra traffic.• Call in a lunch order to the deli and have it ready for pickup

when you get here—just call 608-784-5798, ext. 2051.• We will carry your groceries out to your car—just ask for a

hand; we are happy to help.

Above all, please ask for assistance. We are always here to help!


The Board of Directors is looking forward to a year of increased opportunities to listen to our owners. Having completed a

successful day-long retreat in March, we are aligned to continue serving our diverse ownership and to evolve our co-op to do greater good for the Rochester and La Crosse communities.

We have decided to delay the annual People’s Picnics to October this year. With the schedule change we expect we’ll get more owner participation since it is not vacation season, and the Cass Street construction in La Crosse will be finished. Best of all, having the People’s Picnics (formerly Member Galas) in October means they are timed to celebrate National Co-op Month.

Our People’s Picnics invite the whole community to celebrate the joy that comes from being part of a cooperative. Co-ops build jobs,

build trust and build a better world. As of this writing we have 9,000 owner households and we’re expanding quickly to 10,000 strong.

For all of you who love the summer events, don’t worry – there are many more ways our co-op is getting out into the community this season. Watch for details of our expansion of a Rochester farmers’ market, and of cookouts at the La Crosse store.

We want to note that the Board includes only eight members currently, after Jocy Poehler recently resigned due to other demands on her schedule. We miss Jocy’s voice at our board table; her many years of board experience, combined with total enthusiasm for People’s Food Co-op, made her contribution very important. With less than a year left of Jocy’s term, we have decided not to make an appointment to fill the position, but instead to have the seat open for elections in December. At the People’s Picnics in October you will be able to meet the candidates running for the open seats.

If you are interested in being one of those candidates, please contact us at [email protected]. The co-op is strengthened by service from owners of all kinds, and we would be happy to talk with you about what kind of experience you can expect as a director. Applications for board candidacy are due by August 31, 2017.

pfc board report

Tessa Leung, board president

Projects we’re supporting in Rochester: • May: The Diversity Council • June: Intercultural Mutual Assistance

AssociationProjects we’re supporting in La Crosse: • May: WisCorps • June: Big Brothers/Big SistersTotal for last month: $615.

People’s Food Co-op is partnering with local organizations to provide financial support for important community

initiatives. Every month, each store will donate 1% of all sales from the Co-op Basics program (over 300 products!) to a local

organization in its community. Each store will also dedicate an end

cap to Co-op Basics products, where information about the chosen local organization will be displayed.

Don’t just shop the end cap—you can shop the purple signs throughout the

store. Fill your shopping cart with good food and support important projects in

your community!

save money, support your communityshop co-op basics…and support local food organizations

Shop the purple tags!


In 2003, People’s Food Co-op created the People’s Food Co-op Community Fund (PFCCF) with matching funds from the Twin

Pines Cooperative Foundation. The fund is intended to support local nonprofits and cooperatives with small grants. Over the years, PFC has funded community gardens, community health care programs, and farm-to-school programs, among others.

The two most recent grants, awarded in 2016, went to Community Hunger Solutions (CHS) of Viroqua and to Growing Home of Rochester. We recently visited with Gary Thompson, the food/farm coordinator of CHS, to find out more about their program. CHS is a “second harvest” organization, gleaning produce from local, organic farmers that is considered unfit for commercial sale and delivering that produce to local food banks, shelters, and community facilities—such as assisted living homes.

Often produce is considered unfit for sale simply because it has a blemish or odd shape. A potato that’s not perfectly spheroid, for example (see photo), would not be accepted in produce departments; though the aesthetically challenged vegetable has all the nutrients of the potato that fits our image of the attractive potato.

CHS buys such produce from the farmers for pennies on the pound, occasionally working out tax write-offs for the farms. CHS

volunteers also go out to the farms to help harvest the produce from the field. CHS maintains a distribution hub where they clean, process, and store the gathered produce until it’s distributed.

Community Hunger Solutions has been in operation since 2013. Local food pantries have eagerly taken up the program and now include more fresh produce in their pantries. CHS now supplies the Hunger Task Force in La Crosse as well as food pantries in La Crosse, Monroe, Vernon, Crawford, and Juneau counties. Total produce delivered through CHS’s distribution partners in 2016 was 351,173 pounds, equivalent to about 292,000 meals.

Fresh food and how to cook itOnce more fresh produce began to show up in local food banks, CHS discovered a need for produce cooking instruction. Thompson notes that many people visiting the food pantries have little experience cooking with fresh produce. “We’ve gotten away from healthy eating as a nation,” Thompson says. “There’s a lost generation almost that’s gotten away from cooking fresh food.”

CHS used the grant from PFCCF for their nutrition education program, bringing nutritionists and local chefs into food pantries to give instruction in food preparation. CHS has put together a manual for food pantry workers on how to display and promote fresh produce. They’ve also put together recipe cards for folks to refer to when they get their produce home.

According to the CHS website, 46 million Americans receive food assistance and are trying to feed themselves on $4 a day. Thompson says that food insecurity issues are not going away, noting that federal and state support services are being cut back. “There are more nonprofit organizations out there, and less funding for all of us.”

CHS is an all-volunteer organization, except for Gary Thompson, and it is always looking for more volunteers and donations. Information about Community Hunger Solutions, including volunteer and charitable giving information, can be found at www.community-hunger-solutions.org/ or call Thompson at (608) 632-2163.

PFCCF grant cycle for 2017People’s Food Co-op Community Fund will award $3,000 in grants again this year. Applications for the grant are due on June 30. Information and application forms are available at www.pfc.coop/our-co-op/coulee-region-co-op-community-fund/.

Gary Thompson, food/farm coordinator. Community Hunger Solutions.

community building

COMMUNITY HUNGER SOLUTIONSSupported by the People’s Food Co-op Community Fund


Austin Ashley hails from South Texas. He’s lived in Colorado and Madison and moved to the Viroqua area in 2006 to

assist with the start-up of Kickapoo Coffee. He learned important lessons there about starting a business but, he says, perhaps a more important lesson was one he had many years earlier when he saw the Cramps, a psychobilly band, in Austin, Texas. “When I saw the Cramps, I realized crazy people can make money and have a life.”

In South Texas, Austin’s family had a strong interest in food. “My family had avocado, fig trees,” he reports. He spent some years working in the restaurant industry but also playing music in various musical projects.

Wisco Pop started out a few years ago as a farmers’ market project. Austin would brew up small batches of soda and sell the drink at markets. “I figured I could make at least $10 an hour.” And the farmers’ market shoppers were good for market testing and honing his recipes.

With help from Sue Noble, Vernon County Economic Development Association Director, Wisco Pop secured start-up funding, and along with a boost from a Kickstarter campaign, the company set up shop in the Vernon County business incubator in March 2013.

Wisco Pop is an organic soda. “When we started, we wanted to source organic honey, but the ethics behind beekeeping is not there yet. To get beekeepers to give up corn syrup and [non-therapeutic] antibiotics, we’d have to change the whole beekeeping industry. But I’m not going to be able to change the whole landscape of honey production. So we started using sugar. It’s certified organic cane sugar from Paraguay. We used organic lemons, limes, strawberries. We use local farmers where we can, Ridgeland Harvest, Sno Pac for our strawberries.”

Sparkle PlentyRecently, Wisco Pop has added a seltzer line called Sparkle. These are lightly carbonated, unsweetened sodas, flavored with fresh lime, lemon, ginger. “People kept asking for sugar-free, less sweet drinks,” Austin says. “It’s the same principles as Wisco Pop: fresh fruit, natural food.”

The ginger and lime Sparkle sodas are Wisco Pop’s newest offerings. “We’re working on doing more with local farmers, doing seasonal things. We’re growing. It’s only the four of us working here: Neil, Hallie, Zac, and [Austin]. Next step is to continue having fun.”

Having been influenced for so long by his interest in music, did that interest change his approach to running a business? “You’re trying to make a good band, trying to blend it all together, but you can’t control the whole thing.” Lux Interior from the Cramps would have related.

WISCO POP

producer profile

Locally made soda from Vernon County, WI

Austin Ashley of Wisco Pop.


LOCAL

How to save at the co-op!

What is a Co-op?We’re a different kind of business

Your local food co-op supports local farmers.Whether it’s the new farmers down the road or the place that’s been in business for generations, we’ve worked with local producers for decades. Your co-op is your local connection to regional agriculture.

For every $1,000 spent at your food co-op, $1,604 is generated in the local economy.Shopping at the co-op goes hand-in-hand with supporting local producers. We provide funding to many organizations that support the growth of locally owned- farms. Last year, PFC sold $4,177,966 in local products (18.7% of sales).

Co-ops __________________ • foster democracy, practice social inclusion, and operate with concern for

the environment

• contribute to sustainable economic growth, social development, and environmental responsibility while being locally rooted and people-driven

• are driven by values, not just profit

Food co-ops donate more of their profits to charity than conventional grocery stores.Last year, PFC made over $56,000 in donations and sponsorships to the Rochester and La Crosse communities.


How to save at the co-op!

Shop our Member SpecialsThese are member favorites. With special pricing just for members, you can also save another 10% by ordering by the case. Put the flyer from this month’s PFC Shopper on your refrigerator, or find all the specials at our website. Stock up, shop smart, save money!

Co-op Deals! Co-op Deals!Make your shopping list with the Co-op Deals flyer. These are the best prices in town on foods and wellness products throughout the store. Save an extra 10% by ordering cases for your next party or holiday meal. Co-op Deals are delivered directly to your inbox after you sign up at www.pfc.coop, or grab the flyer when you come in the store. Shop seasonally, shop smart, save money!

Make friends with Co-op BasicsNo need to watch sale signs or remember dates—Co-op Basics are the best prices year round. We put the lowest possible prices on over 400 common pantry items and grocery staples—no coupon or membership required. Just look for the purple signs throughout the store. Stock your pantry, shop smart, save money!

Fresh Deals!We pick the best of the season with a focus on local and organic, and you get the best prices. Get great deals in produce, meat, deli, baked goods, beer, and wine. Get these deals delivered directly to your inbox every Wednesday by signing up for the PFC email list at www.pfc.coop, or pick up a flyer at the entrance of each store. Shop fresh, shop smart, save money!

$5.99/lbSave $1.00/lb

Fresh Deals

Country of origin:USA

99¢/ea

Fresh Deals

LIBERTE

$1.39/eaReg. price $1.39, 5.5 oz.

Fresh Deals

Country of origin:Berkeley Weds 10/23

Sale ends

LIBERTE

$1.39/eaReg. price $1.39, 5.5 oz.

Fresh Deals

Country of origin:Mozambique Mon. 1/4

Sale ends

Ground BeefGrass-fed

SpinachBunch

SeedsRaw Pumpkin

SeedsRaw Pumpkin

$5.99/lbSave $1.00/lb

Fresh Deals

Country of origin:USA

99¢/ea

Fresh Deals

LIBERTE

$1.39/eaReg. price $1.39, 5.5 oz.

Fresh Deals

Country of origin:Berkeley Weds 10/23

Sale ends

LIBERTE

$1.39/eaReg. price $1.39, 5.5 oz.

Fresh Deals

Country of origin:Mozambique Mon. 1/4

Sale ends

Ground BeefGrass-fed

SpinachBunch

SeedsRaw Pumpkin

SeedsRaw Pumpkin

EQUAL EXCHANGE

Organic Mind Body & Soul Coffee

24 oz.

$7.991224560784212

THE GREEK GODS

Greek Yogurt

24 oz.

$2.69

BOB'S REDMILL

Pancake Mix with blueberries and apples

24 oz.

$7.991224560784212

BOB'S REDMILL

Pancake Mix with blueberries and apples

24 oz.

$7.991224560784212

MMM DD-MMM DD

MMM DD-MMM DD MMM DD-MMM DD

$10.00

$10.00 $10.00

FIELD DAY

Organic Pasta

16 oz., selected varieties

$1.99


Members voted in our annual election late last fall to make changes to the PFC bylaws. A summary of proposed

changes was made available for review by members in the PFC November 2016 Newsletter. However, the Board of Directors did not follow the proper bylaw change procedure according to Bylaw XI, below. PFC members should have had the opportunity to respond to proposed changes ahead of the ballot, at a meeting of the board with explicit invitation on this topic.

Bylaw XI: Action for amendment of bylaws 1) Before a vote is taken to adopt, repeal, or amend any bylaw,

members shall have an opportunity to respond to such a proposal at a regular membership meeting or a special meeting called for that purpose. The Cooperative shall provide members with the wording of proposed changes by publishing

them in the Cooperative newsletter or mailing them to each membership at least 7 days, but no more than 30 days, before this meeting. The wording of proposed changes shall also be included on or with the ballot.

Although the Board agreed the proposed changes were not controversial nor self-serving, we are committed to following proper procedures. The Board of Directors chose a course of action to remedy the mistake at our January 2017 board meeting:

1 – to notify members of the issue, with publication of exact language

2 – extend opportunity for feedback to members at November 2017 board meeting

3 – officially ratify the changes on the 2017 ballot

Bylaw changes in question:Bylaw VII 3c: Voting This change is intended to create a shorter time period between the registration of a member’s email address and the ability to cast a vote during an election. Currently it requires 10 days lead time; we are changing this to one business day.

Approved on 2016 ballot:Members may vote via electronic ballot. A member must provide a verifiable email address of such member to the Cooperative by prescribed process no fewer than 1 (one) business day prior to the last day of the election (or have a valid email address on file with the Cooperative) in order to vote electronically in any election or vote. Electronic ballots shall be deemed signed and cast upon electronic transmission to the Cooperative in accordance with voting instructions. The Board may establish such additional policies it deems necessary to conduct and assure accurate member voting via electronic ballot.

Bylaw II: Fiscal Year This change is intended to make the bylaw match our practice. The current bylaw ends the fiscal year by a different determination than we use. There will be no change to our current financial system.

Approved on 2016 ballot:The fiscal year for the Cooperative will end on the last Sunday of September per the 52–53 week year as set by the IRS Tax Code.

If you have any questions or concerns about the bylaw changes, please contact the PFC Board at [email protected]. Members are welcome to attend any regular board meeting (see schedule published on inside cover). Directors are pictured at the community bulletin board in each store along with notices of board meetings.

people’s food co-op bylaw changes

Katherine Logan, board member


Bring your bike or come ready to buy. The Bike swap benefits Pata de Perro, a local youth earn a bike program. Donations accepted and requested for those planning to sell.

Saturday, May 13, 10:00 a.m. to 2:00 p.m.PFC—Rochester Parking Lot

$4th Annual Bike Swap$ PFC Bike Week Rochester & La Crosse!

RochesterMay 13–19

La CrosseJune 3–10

Rochester: Bring in your helmet to PFC during bike week for a free small coffee. La Crosse: Bring in your helmet to PFC during bike week for a free small coffee. Also, Bikes Limited will have a mechanic at People’s Food Co-op—La Crosse from 7–9 a.m. on Wednesday, June 7. Ride to the co-op, have a free coffee and baked good while your bike gets checked out by a professional!

Interested in a previously owned bike? Have a bike to sell? Join us for the 4th Annual Bike Swap at

Rochester People’s Food Co-op!

! BUY• Used bicycles for adults and children• Used bicycle gear• Refurbished bicycles from Rochester Community Bike Club

(Pata de Perro)

l SELLFor a donations of $10 you can sell your used bikes and bike gear. Items not sold should be picked up by 2:00, or they will be donated. Seller determines price.

All funds raised will support local efforts to make Rochester a more bicycle-friendly community. The event takes place in the co-op parking lot.


Spring/Summercommunity classes

intimate, limited to 10 people. It will be in Hackberry’s Bistro, with finger foods to accompany the wines, but it is not a food pairing class. Champagne for France, Sauvignon Blanc from New Zealand, Barbaresco, Brunello and Barolo from Italy, finishing with a 20-year-old port from Portugal. There will be an order sheet that evening, but the wines will not be carried in the store. $40 members; $50 nonmembers. Must be over 21. Preregister at customer service.

Indian Meal Kit in action Wednesday, May 24 • 5:30–7 p.m. • with Puja MehtaWe have been selling Indian Meal Kit at PFC since November. After seeing the positive response, we are delighted to present Indian Meal Kit in action by Puja Mehta. Class participants will learn how to make one of the best selling meals from the Indian Meal Kit. Great opportunity for date night activity! Participants will be provided with the Indian Meal Kit to use in the class, and they can take their creations home or enjoy with us in class. $10 members; $20 nonmembers. Preregister at customer service.

Summer patio assistant! Make citronella candles in beer bottles for your patio!Thursday, May 25 • 6–7:30 p.m. • with Sara Kujak, Driftless

Skincare, LLCWe all need to keep those pesky mosquitoes away to safely enjoy the summer evenings! Here is a fun and effective way: Stop by PFC, pick up your favorite six-pack from our stellar beer selection, drink the beer, but save the empty bottles in the carrier. Bring them to the class. Sara will lead us in the process of cutting the bottles and making the candles. All candle-making supplies including the citronella will be included. $15 members; $25 nonmembers. Registration required. Call or register at customer service.

Infusing vinegars with herbs & fruits plus three-ingredient recipes to use them! Friday, June 2 • 6–8 p.m. • with Cindy Hale, Clover Valley

Farms and VinegarWe will provide everything you need to make two different herb-vinegar infusions, and a fruit-vinegar infusion and make

Dinner and inspiration with Karen!Friday, May 5 • 5–7:30 p.m. • with Karen Urbanek5 p.m.: Meet and mingle with Karen Urbanek, international speaker, author, and educator! Pick up your supper from the PFC Deli and come upstairs for informal conversation with Karen before the class! Then…6:00–7:30 p.m.: Reversing diabetes, killing cancer cells and the skinny on fake food!It’s springtime, and that means spring cleaning not only of your home, but of your body! Learn how to shake off those extra pounds by understanding simple food combining, how to easily rid the body of extra sugar (which demands insulin), and guess what? Certain foods feed cancer! Enjoy Karen’s fresh smoothies after class! This is a free class, but you must call customer service to preregister.

Wild mushroom identification with UW–L Myco Club!Tuesday, May 9 • 6–7:30 p.m. • with Elizabeth Leighton and Friends!Join UW–L graduate researchers as they share their knowledge and passion about fungi! With beautiful spring days calling us into the woods, this is the perfect time to invest an evening learning wild mushroom basics. We will learn what wild mushrooms are and where to find them, but also their anatomy, common terms, and tools to take into the field. You will leave knowing how to ID the common edible mushrooms and when to look for them as well as (and just as importantly) the common poisonous ones! Lots of materials will be shared! $10 members; $20 nonmembers. Preregister at customer service.

Hey kids! A cooking class just for you! Saturday, May 20 • 10–11:30 a.m. with Christine Wilde,

registered dietitian, PFC employee, and mom!Do your kids have a sense of creativity and/or like to experiment? Fantastic! They will be able to do both in this class, and eat their yummy creations! Come for a fun mid-morning with Christine Wilde, registered dietitian and co-op’s own, for a hands-on cooking class and festive eating experience. We will create a Mexican meal and experiment with our taste buds! On the menu are veggie quesadillas and fruit and veggie skewers to dunk along with their dips. Never cooked before? No problem. For kids 4–12 years-old. $10 members; $20 nonmembers. Preregister at customer service.

The biggest wines in the world!Monday, May 22 • 6–7:30 p.m. • with Todd WohlertTodd’s wine classes here at PFC have been very well received. Some participants have commented that they would like to try bigger, more high-end and complex wines, so we are providing that opportunity in this setting. This class will be small and

La Crosse location

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

Continued on page 17.


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

Check the PFC website for upcoming classes and events! www.pfc.coop

community to provide a multi-sensory experience. Tickets can be purchased through the Children’s Museum of Rochester.

DIY bath bombs and shower fizziesWednesday, May 24 • 6–8 p.m. • with Crystal MerkelLocal body care and soap maker Crystal Merkel will demonstrate just how easy it is to make your own bath bombs and shower fizzies using all natural ingredients. Participants will assist in preparation and take home a sampling. Spend the summer perfecting your new craft and think ahead to holiday gifts. Class will be held at PFC—Rochester and class size is limited to 12. Cost is $20 per participant.

Bleu Duck Kitchen: Food preservationSaturday, June 3 • 11 a.m.–1 p.m. • with Jordan BellJoin Chef de Cuisine Jordan Bell as he goes step-by-step over the fun and practical techniques of food preservation. Learn how to stretch your garden’s bounty all season and experience Jordan’s passion and knowledge for these techniques. Class meets at Bleu Duck Kitchen. $15 members; $25 nonmembers.

DIY bug repellentThursday, June 8 • 6–8 p.m. • with Crystal MerkelLately, scientists have been producing evidence that shows conventional chemical-based insect repellents are becoming less effective at providing a barrier between humans and mosquitoes and ticks. Make your own essential oil-based bug repellent using a simple but effective recipe from local body care and soap maker Crystal Merkel. Participants will assist in the preparation and take home their own bottle of spray. Class will be held at PFC—Rochester and class size is limited to 12. Cost is $20 per participant.

Bleu Duck: Farmer’s marketSunday, June 11 • 8 a.m.Join the chefs from Bleu Duck Kitchen for coffee and a walk to the Farmer’s Market. The chefs will offer instruction on what to look for and how to talk with the farmers to get the best products for a fresh, delicious meal. This will be a unique, interactive class and space is limited. Class meets at Bleu Duck Kitchen. $15 members; $25 nonmembers.

Essential oils 101Thursday, June 22 • 6–8 p.m. • Terra Johnson from Veriditas

Botanicals Terra is back to explain all of the uses and benefits of Veriditas Botanicals essential oils. This is a great class for anyone looking for information and to discover all that essential oils have to offer. Class will be held at PFC—Rochester and class size is limited to 12. $15.

People’s Food Co-op Wellness FairSaturday, May 6 • 10 a.m.–1 p.m. PFC parking lotJoin a variety of health and wellness vendors in PFC’s parking lot and get information about getting and staying healthy. Free event.

Facials and essential oilsWednesday, May 10 • 6–8 p.m. • PFC Conference AreaJoin Michaelene Karlene from Ballerina Botanical’s, a new line of local skin products at PFC, as she discusses the importance of essential oils in daily facial care. Space is limited to 12. $15.

Rochester Art Center open houseThursday, May 11 • 7–8 p.m. • PFC dining areaJoin the PFC and Art Center collaboration when we host artist Tracee Vetting Wolf. Tracee will be on-hand to talk about her art work. Free event.

Bleu Duck chef ’s counterSaturday, May 13 • 1–3 p.m. • with Mike MathiasonPoke bowl and sushi roll: Join Mike Mathiason as he teaches us how to make the increasingly popular poke bowl with fresh salmon and learn the basics of sushi rolling. This class is hands-on and limited to 10. Class meets at Bleu Duck Kitchen. $15 members; $25 nonmembers.

Collider SpaceSaturday, May 20 • 7–11:30 p.m. Innovationology: Benefiting Rochester Children’s Museum PFC is teaming up with the Children’s Museum to highlight the incredible innovation that happens in our community every day by bringing together local innovators from all industries and levels of development. They will be matched up with culinary artists, mixologists, and beverage professionals in our

Rochester location


May

June

Another benefit of membership: Take advantage of these sales all month long, or preorder by the case to take an additional 10% off!

member specials

Montamore Cheese

$1.30 OFF7 oz.

$1.00 OFFSunrise

Sandwich

Frozen Corn

HALF PRICE10 oz., reg. price $2.49

sartorihackberry’s bistro sno pac

Sparkling Water

$1.00 OFF 12 pack, reg. price $4.99

la croix

Tortilla Chips

$1.25 OFF 16 oz., reg. price $4.99

whole gr ain milling 8-inch Tortillas

$1.00 OFF(White or Whole Wheat) reg. price $3.99

stacy’s

Corn Snacks

$1.00 OFF/lb

bulk

Conception Support

HALF PRICE60 cap., reg. price $11.99

co-op’s own

Prenatal Once Daily

HALF PRICE60 cap., reg. price $12.99

co-op’s own

Feta

$1.40 OFF8 oz.

$2.00 OFFKid’s Meal

Frozen Peas

HALF PRICE 10 oz., reg. price $2.49

odysseyhackberry’s bistro sno pac

Walnut Burgers

$2.00 OFF4 pack, reg. price $8.99

trempealeau hotel Roasted Sunflower Seeds

$1.00 OFF/lbreg. price $2.29/lb

bulk

BBQ Sauce

$1.00 OFF18 oz. jar, reg. price $3.99

mississippi heat

Tri-color Rotini

$1.00 OFF/lbreg. price $4.49–$4.99/lb

bulk Saw Palmetto

HALF PRICE120 softgels, reg. price $25.99

co-op’s own

Tart Cherry with Turmeric

HALF PRICE30 tab., reg. price $11.99

co-op’s own

local

local

locallocal

local

local

local

local

organic

organic

organic

organic


La Crosse Classes—continued from page 14.

several easy three-ingredient recipes to taste in class. You will go home with even more easy recipes and ideas to add zest and health to your everyday cooking repertoire! We will supply everything you need in class, but if you have fresh herbs, fruits or homemade vinegars you’d like to use, bring them along, with some extra canning jars! $15 members; $25 nonmembers. Preregister at customer service.

Early summer foraging class with field tripSaturday, June 10 • 9 a.m.–noon • with Jarad and Derek BarkeimJoin brothers Jarad and Derek Barkeim for a fascinating morning! Learn how to safely seek, identify, harvest, and prepare the bounty of nature. Learn the ethics of foraging, beneficial qualities of common wild plants and some plants to definitely avoid. We will meet in the PFC classroom for a presentation on the “forest-to-table” movement, and then we’ll go out foraging in a nearby natural area! Transportation will be provided. Wear comfortable clothes, shoes/boots for hiking. Bring bags, jars or other containers for a few of your hand-picked treasures. Please note that this is a three-hour class. $30 members; $45 nonmembers. Preregister at customer service.

Marinades, grilling and knives! A summertime explosion of flavor!Wednesday, June 14 • 6–8 p.m. • with PFC meat department

team member Bill GarbersBill has provided expertise and recommendations on meat selections and preparations to many of you in the store. Now

spend an evening with Bill to learn the secrets of a great marinade: what’s the purpose, what are the elements, how long to soak. Then, learn what differentiates an average grilled meat dish from a truly fantastic one! Everyone will get to try their hand at the grill using Bill’s pointers. We will also look at knife care and the best knives to use. Yes, we will eat our delicious freshly grilled meal along with a summer salad! $20 members; $30 nonmembers. Preregister at customer service.

Celebrate Dairy Month cheese madness! Paired with beers from Turtle Stack Brewery! Thursday, June 22 • 6–7 p.m. • with Greg Long & Eric JohnsonPFC’s first ever March Madness Cheese Challenge was a huge success! Now, help us parlay that success and love of cheese into a Dairy Month Celebration! We will feature the four top cheeses from the Cheese Challenge: Sartori: Bellavitano Merlot, Deer Creek: Blue Jay, Marieke: Gouda Mature, and Sartori: Montamore in a one-hour seminar along with the expertise of Greg Long from the WI Milk Marketing Board and Eric Johnson from Turtle Stack Brewery! $10 members; $15 nonmembers. Class meets in the PFC community room. Must be 21 to register. Preregister at customer service.

In this year’s food drive co-ops around the state raised: $116,379.28 in cash and collected 9,085 pounds of food totaling 125,464 dollars/pounds!

This far exceeds our goal of 116,850 dollars/pounds. People’s Food Co-op Rochester raised $538 and donated 652 lbs of food. Thanks PFC—Rochester shoppers!

Minnesota FoodShare Thanks you!


Dr. Warbasse defined the symbol in this way: The pine tree is the ancient symbol of endurance and fecundity. More than one pine is used to signify cooperation. The trunks of the trees are continued into roots which form the circle, the ancient symbol of eternal life, typifying that which has no end. The circle represents the all-embracing cosmos, which depends upon cooperation for its existence. The two pines and the circle are dark green, the chlorophyll color of man’s life principle 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.


If you are interested in advertising in the Co-op Shopper,

please contact Kevin D ucey, marketing,

@ 608.784.5798 x1009or e-mail Kevin at

kevin.d [email protected]

Garrison Counseling, Inc.Counseling Services for Children,

Adolescents, Adults & Couples319 Main St. • Suite 510

La Crosse, WI 54601 • 608-796-1114 www.garrisoncounselingservices.com

Deborah Garrison, LCSW • Christi Nowland, LCSW Tamara Hill, LMFT • Melissa Fannin, LPC, ATR

Lauren Gourley, LCSWMost insurances and self-pay accepted

Gratitude is the best nourishment for your heart, mind, and body

221 Pearl StreetLa Crosse, WI

www.dimsumteashop.comHrs: Mon.– Sat. 10 a.m.– 7 p.m. & Sun 11 a.m .– 3 p.m.

Ph. 608-738-1221

Over 150 Bulk TeasDim Sum Food & Soups Bubble Tea • Smoothies

Gifts & Tea Wares Tea Party • Dumpling Class

Drink better, live with health

People’s Food Co-op postal return address:315 Fifth Avenue SouthLa Crosse, WI 54601

www.pfc.coop

La Crosse Hours: 7 a.m. to 10 p.m. Daily 608.784.5798Rochester Hours:6 a.m. to 10 p.m. Daily 507.289.9061

change service requested

Follow us on Twitter, Facebook, Instagram, and YouTube

Bistro

Mother’s Day BrunchSunday, May 14thSeatings at 9:00 a.m., 11:00 a.m., & 1:00 p.m.Reservations recommended: 608-784-5798 ext. 2202Adults $26 • Age 10 & under $9 • Age 5 & under FREE

Co-op Shopp er people’s food co-op • may–june 2017 membership benefits • Become a part owner...

Documents

Transcript of Co-op Shopp er people’s food co-op • may–june 2017 membership benefits • Become a part owner...