A G A R B A N Z O G A Z E T T E16 S U M M E R 2 0 1 1

In 2007 the produce purchasingguidelines were amended inresponse to a growing interestamongst the Owners and Board to

have more local produce sold at WholeFoods Co-op. It was agreed that one wayto increase the amount of local food inthe store was to allow for more localnon-organic produce to be sold, withoutcompromising our commitment to sub-stantiability. Under the old purchasingguidelines, local non-organic fell in withall other non-organics, and after sourc-ing organically from around the nation.In response to what we were hearingfrom the owners, a new set of guidelineswas approved.

The New Produce PurchasingGuidelines

1) Local Certified Organic (seasonal)

2) Local Non-certified Organic (affidavitgrowers under NOP)

3) Local sustainably-grown/minimalchemical application/non-GMOproduce (seasonal)

4) Good quality Certified Organic fromclosest possible source.

5) Non-Organic items to best servecustomer needs with reference toestablished chemical exposure research(e.g., Environmental Working Group)

6) Waxed items only when necessary(labeled as such), excluding petroleumbased waxes

Because this change reflected a newfocus on local non-organic produce itwas necessary to develop a new set ofcriteria for buying from local non-organ-ic growers. This became known as the“Local Grower Agreement” and ismeant to help distinguish growing prac-tices among local farmers in order tomaintain the high environmental, social,and health standards of the Co-op. Hereare a few examples:

• Grower uses the application oforganic material as part of soil fertilitymanagement,

• Grower uses tilling and soilconservation techniques that reduceerosion, and

• Grower does not use additional laborin growing, processing or handlingthat is compensated at a rate lowerthan the current state minimum wage,with the exception of on-farm familylabor and/or barter arrangements.

A complete copy of the Local GrowerAgreement can be seen online athttp://wholefoods.coop/docs/LGA.pdf. We have now had the Local Grower

Agreement in use for almost four yearsand during this time it has proven use-ful for situations where a grower cannotmeet the Certified Organic or Affidavit

criteria as defined by the USDA Rule.These situations can occur for a varietyof reasons. For instance, last year wehad a grower who had just moved to anew farm and still needed three years ofland records to be Certified Organic. Hehad been listed as an Affidavit growerbut had begun to sell more productthan the $5,000 per year maximumrequired for Affidavit growers. Instead ofcutting him off because he lost hisOrganic status, we instead had theoption to continue purchasing his prod-uct under the Local Grower Agreement.The only major switch in this situationwas switching his products’ signagefrom “Local Organic” to “Local Non-Organic” to reflect his new status. Another situation came about this

year as a long time Certified Organicgrower, Mike Olund, will be selling hisfarm to a couple who would like to takeover the operation. Because this trans-action is happening during the busy part

of the growing season, the new farmerswill not have the time to work on certifi-cation until next year; however, the oper-ation is also too big for affidavit status,so the Local Grower Agreement will beused here as well to allow us to contin-ue doing business with the new farmersas they work toward certification.One more Local Grower Agreement

farm that we are excited to be workingwith this season is the CommunityAction Duluth program “Seeds ofSuccess” (see above). This programconverts empty city lots into large com-munity gardens where low-income peo-ple are employed to grow and sell pro-duce to local area businesses. The proj-ect does a terrific job providing workexperience and fresh food to these low-income Duluthians, but due to thenature of the program’s budget andmultiple land areas it would be difficultfor it to be either Certified Organic orAffidavit Organic. Instead, the LocalGrower Agreement is a perfect way forthe program to still is able to commit itsproducts to healthy and sustainablepractices.When shopping the produce section

this season you will see the majority ofthe local produce coming from the out-standing Certified Organic growers whohave been working with the co-op foryears and are dedicated to the missionof the National Organic Standardsboard. These products have green sig-nage stating “Local Organic” as well asthe farm or grower’s name in the lowerleft hand corner. The products from theLocal Grower Agreement farms have redsignage stating “Local Non-Organic”and they will also have the grower’sname in the lower left hand corner.Thanks so much for your thoughtfulshopping at the Co-op. We know thesedifferences are important to you, so wewill continue trying to make this infor-mation easy to understand and readilyavailable.

back 40 “local motion”by Alex Mohrbache, Produce Assistant Manager

INTERESTED IN REGIONAL FOOD ISSUES?Check out the information and opportunities at:

www.duluthcommunityfarm.org• www.superiorfoodweb.org/LAFS/compact.pdf

It’s time to get your teams together for the Whole Foods Co-op Tofu Toss. It’s easy!Stop at Customer Service to pick up your Tofu Toss Entry Form. 1. Pay your $5.00 entry fee. 2. Show up at 4:30 on Saturday, September 17th in the Whole Foods Co-op parking lot with your team and some dollars to bribe the ref. 3. Toss some tofu, have some fun and maybe you’ll be the lucky first-place prize winning team. 4. Feel great that your entry fee as well as all bribes will benefit the Mind2Mind program!

Hillfest is coming and so is the ThirdWhole Foods Co-opTofu Toss!

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DULUTH, MN

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Duluth MN 55805

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Shoppers! Don’t forget to fill out the WFC Customer Satisfaction Surveyat www.wholefoods.coop/survey

by June 30 for your chance to win one of three $50 Whole Foods Co-op gift cards. Thank you!

A G A R B A N Z O G A Z E T T E2 S U M M E R 2 0 1 1

GARBANZO GAZETTEPublished by Whole Foods Co-op610 E. 4th St. • Duluth, MN 55805 (218) 728-0884 • fax (218) 728-0490

www.wholefoods.coop STORE HOURS:

7 am – 9 pm every day

Ownership Investment:$100 per voting membership

Further ownership information isavailable at the Whole Foods Co-op.

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The Garbanzo Gazette is published fourtimes a year (March, June, September,December ) for the Owners and patronsof Whole Foods Co-op. The GarbanzoGazette is published by Whole FoodsCommunity Co-op, Inc. to provideinformation on Whole Foods Co-op, thecooperative movement, food, nutrition,and community issues. Views andopinions expressed in this newsletter donot necessarily reflect those of Co-opmanagement, Board or Owners.Submissions must be received onemonth prior to publication. The nextdeadline is Monday, August 1, 2011. Refer submissions and questions toshannon@wholefoods.coop.

Editor: Shannon Szymkowiak Contributions: Owners & Staff Design: Kollath Graphic Design Printer: InstyPrints Mailing: Barcodes Plus Reprints by prior permission

The Garbanzo Gazette is printed on100% post-consumer recycled paperwith soy ink. This paper is recyclable.

The information in the GarbanzoGazette is also available on our websiteat www.wholefoods.coop

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MOVING? Pursuant to WFC Bylaws,Article I, Section 6. Current Address.Each Member agrees to provide to thecooperative his or her current address andto keep the cooperative informed of anychanges in address. This obligation shallcontinue even after a membership hasbeen terminated as long as the Memberhas any interest in the cooperative. In aneffort to remind our Owners to keepWFC advised of address changes, theBoard, on 8/26/96, approved a policymaking an Owner temporarily inactivewhen there is no current address onfile. Inactive Owners are not eligible forbenefits and will not receive thenewsletter.

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BEFORE RECYCLING THIS COPY of theGarbanzo Gazette, please pass it alongor share it with a friend or neighbor.This can help save a bit on paper costsand reduce waste. Also, it’s a good wayto introduce folks to WFC who aren’tcurrent customers or Owners.

management report“the collective vision, communicationand collaboration needed to develop asecure, resilient and just food system.”For more information on our region’scapacity to meet the goals of TheSuperior Compact, please visitwww.superiorfoodweb.org/LAFS/com-pact.pdf.

OUR HISTORY WITH THISREGION’S FOOD SYSTEMWFC has demonstrated a preference

for purchasing locally at least since1974 when we opened at 631 East 8thStreet and developed a fresh producedepartment. We defined LOCAL in early2008 as products that are grown withina 300-mile radius of Duluth OR areproduced by an independently-ownedbusiness (e.g., sole proprietor, partner-ship, cooperative, or non-publicly trad-ed corporation) within a 300-mileradius of Duluth. Our Annual Report toOwners includes a comparison onLOCAL purchases in the current andprevious years. With our first move to 4th Street in

1993, WFC began connecting ourLOCAL growers with our Owners andcustomers through our annual outdoorevent, Midsummer Food Fest. In 2008,we sponsored our first LOCAVOREChallenge providing information,recipes and support for consumersinterested in eating LOCAL for a day, aweek, a month… Each year, we link thekick-off of the LOCAVORE Challenge tothe Midsummer Food Fest, an opportu-nity to meet LOCAL growers and thepeak of abundance for fresh, LOCALfoods.

In support of management’srecommendation, our Board ofDirectors approved the followingresolution at their March 2011

meeting:

WHEREAS, building a local food systemcan create farming, processing anddistribution jobs and increasedregional economic strength; and

WHEREAS, building a local food systemcan provide fresher and healthierfoods that can address the obesityepidemic that has resulted inincreased food related diseases suchas heart disease and diabetes; and

WHEREAS, building a local food systemcan reduce food miles, soil erosionand ground water contamination withan increased direct relationshipbetween the farmers and theconsumers; and

WHEREAS, building a local food systemcan revive small towns, rural schools,businesses, and support thedevelopment and diversification ofthe rural infrastructure throughoutour region.

RESOLVED that on March 28, 2011, theBoard of Directors of Whole FoodsCommunity Co-op, Inc., Duluth, MN,unanimously supports The SuperiorCompact’s goal to increasepurchases and production of localfoods to 20% by the year 2020 and to50% by the year 2050.

The boundaries of The SuperiorCompact, the Western Lake SuperiorRegion, are narrower than WFC’s 2008definition of LOCAL, but now we havean oppor-tunity tocontinueto partnerwith non-profits,munici-palities,colleges,hospitalsand otherbusiness-es in thisregion toachieve

Sharon MurphyGeneral Manager since 1988, attended firstCCMA in 1988, Gazette contributor since1978. Still never gets the last word

by Sharon Murphy, General Manager

WFC Owners were instrumental infounding and operating CommonHealth Warehouse, a cooperativelyowned wholesaler that distributed natu-ral and organic foods to co-ops andbuying clubs from the Upper Peninsulaof Michigan to Montana from 1975 to1993. WFC Owners first documentedour Food Policies, values and prioritiesin 1995, in an inclusive process thatmany communities and institutions arenow experiencing. From the late 1970s and through the

1980s, WFC Owners and staff partici-pated on the Duluth Food & NutritionCouncil offering nutrition education,working with the Duluth Public Schoolson food quality issues, and organizingthe Churches United inMinistry/CHUM Food Shelf. WFCOwners and staff conducted cookingclasses and nutrition educationthrough community ed and in publicschool classrooms long before we hadour own classroom.Randy Hanson, a WFC Owner and

professor at UM-D, invited WFC to par-ticipate in the Regional Food Summit

conducted at UM-D in November2009. That event included a presen-tation on the work done at UM-Don the capacity of our region toproduce enough food to sustain thehealth of our community. What welearned at the 2009 Food Summitcombined with the listening ses-sions our Board conducted withOwners, producers and communitypartners led to WFC’s participationin the Green Jobs Initiative/FoodSystem and then to the DuluthCommunity Farm Committee. OurBoard’s support for The SuperiorCompact is yet another step towardcreating a healthy community. GG

The boundaries of the Western Lake Superior Region of The Superior Compact.

The outstanding cover “food” comes to us from local fiber artist Denise Perry. Denise dyed, wove andassembled this piece, recently featured at the Duluth Art Institute’s show “Totally Warped”. It features

several natural dyes as well as actual food components (corn kernels and banana chips). Photograph courtesy of Annie Dugan.

G A R B A N Z O G A Z E T T E A S P R I N G 2 0 1 1 3S U M M E R 2 0 1 1 3

In the Policy Governance model, an ENDS Statement answers the question “What will be/is different becausethis co-op exists?” The ENDS Statement approved by the WFC Board of Directors on March 23, 2009:In Duluth there is a thriving consumer-owned cooperative that supports, invests and partners to create a

healthy community including, but not limited to, a healthy regional food system.

In the January-March 2011 quarter, management reported the following progress on ENDS to the Board:

• $500 for organic seeds for the Seeds of Success program.

• $1,000 to East Hillside Patch Mind 2 Mind Youth Program.

• $500 to Hartley Nature Center.

• $210 to support staff attendance at the Midwest Organic Sustainable & Education Services/MOSES Conference in La Crosse, WI.

• Management participation with the Safe and Walkable Hillside Committee, Hill Fest 2011Committee, the Duluth Community Farm Committee, the Grant Community School Collaborative,and the 4th Street Arts-Based Revitalization Committee.

p r o g r e s s o n e n d s

board report tackling the farm billful in that organic agricul-ture should no longer beviewed as a small nichemarket, but as a viable,lucrative industry supportedby a community committedto expanding organic foodproduction and policiesnow and into the future.The organization that

your Co-op belongs to, theNCGA (NationalCooperative GrocersAssociation), is working to influencethe Farm Bill through its membershipin the National Organic Coalition. Asreported by NCGA, the NationalOrganic Coalition, (NOC) is a nationalalliance of organizations working toprovide a "Washington voice" for farm-ers, ranchers, environmentalists, ani-mal welfare activists, consumers andprogressive industry members involvedin organic agriculture. The coalitionoperates under the central principlesthat protecting the stringency andintegrity of the national organic stan-dards is necessary:

• To maintain the organic label’s valueto consumers;

• To realize the environmental benefitsof the organic agricultural system;

• To provide and encourage diversity ofparticipation and fair and equitableaccess to the organic marketplace;and

• To ensure the long-term economic

In my previous article I mentionedthat the first new topic of studythat the Board was going to takeon was the Farm Bill. After reading

that, many may have asked “why onearth would you do that and why wouldwe care?” That is a good question that Iwill try to answer in this short article.Since the Farm Bill legislationdetermines the national direction offood and farm policy it can have asignificant impact on the quality andprice of food available to our Owners. The “Farm Bill” is renewed by

Congress every five years under variousnames, such as the “Food,Conservation, and Energy Act of 2008.”This is our Country’s most importantpiece of legislation on food, farming,nutrition, and land use. It covers multi-ple issues and programs with a cost of$90 billion. Food stamps, school lunch-es, and nutrition programs make upabout half of the spending. Commodityprograms (crop subsidies) are morethan 30 percent, with the remainder inprograms, ranging from conservation,forestry, and renewable energy tobeginning-farmer programs and ruraldevelopment.Since a major emphasis of your Co-

op is to provide healthy food toOwners and the community, howorganic foods fit into the Farm Bill pic-ture is very important. It wasn’t untilthe 2008 legislation that "organic"made it into one of the title names forthe first time (Title X: Horticulture andOrganic Agriculture). This is meaning-

viability of organic familyfarmers and businesses.Further, the Coalition

believes that organic agri-cultural policy must encour-age continuous qualityimprovements, sound stew-ardship and humane prac-tices. The Coalition isfocused on federal organicagricultural policies, whichpromote this mission,including implementation

of and beneficial reforms to the OrganicFoods Production Act of 1990 andimplementation of organic and otherrelated provisions of the Farm Bill.These provisions in 2008 were pri-

marily seen in mandatory funding fororganic research and organic marketdata collection; programs to assistfarmers transitioning to organic,including provisions that coordinateorganic interests with existing conser-vation programs; and increased fund-ing for organic certification cost-sharereimbursements.These programs and the necessary

funding need to be continued in thefuture. I encourage you to learn aboutthe Farm Bill and write your legislator sand Farm Bill committee members toencourage their support of provisionsthat advance organic agriculture.

E-mail questions or comments for theBoard at wfcbod@wholefoods.coop

Chris EdwardsonBoard President

by Chris Edwardson, Board Presidentnews bites

AUSDA deregulates genetically engineeredalfalfa farmers and seed producers launchpreemptive strike against monsanto.Article at:www.cornucopia.org

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Northeastern Minnesota waters and

forests are threatened by sulfide mining

and industrial expansion. Environmental

laws and rules are being changed to facili-

tate the fast-tracking for permitting this

non-ferrous mining and thus reducing the

protection to our waters, air and Lake

Superior. Citizens must educate them-

selves to the risks of Acid Mine Drainage

(AMD) and engage in legislative and

informative action. Some helpful links:

Save our Sky Blue Waters info@sosbluewater.orgwww.sosbluewaters.org

Center for Biological Diversity(218) 525-3884www.biologicaldiversity.orgmfink@biologicaldiversity.org

Save Lake Superior Associationmail@savelakesuperior.orgwww.savelakesuperior.org

Friends of the Cloquet Valley State Forestfriend@friendscvsf.orgwww.friendscvsf.org

Northeastern Minnesotans for Wildernesswww.nmw.org

National Wildlife Federation(906) 361-0520www.nwf.orggreatlakes@nwf.org

Sierra Club(612) 659-9214www.northstar.sierraclub.orgnorth.star.chapter@sierraclub.org

1. MOD Luke Vandrovec’s DenfeldBlue Dogs: 99-90-0 (.524)

2. CSC Eric Nied’s Elmwood ParkBobcats: 113-74-2 (.603)

3. WFC Owner Rain Elfvin’s C- birds:98-90-1 (.521)

4. Produce Clerk Justin Petite’sHoward WarHawks: 90-97-2 (.481)

5. Merchandising Clerk CameronReider’s Hillside Shop’nCarts:80-108-1 (.426)

We’d like to congratulate Front EndClerk Jonathan Kresha for being award-

ed a “Minnesota Goes to Berlin”fellowship to study foreign lan-guage instruction and to internat an elementary school inBerlin. This opportunitycomes to him via the Centerfor German and EuropeanStudies (CGES) out of the Uof M as well as theCheckpoint CharlieFoundation in Germany.

Jonathan will be a teaching assis-tant there mid-May through mid-

June, will return to the states to workhis 11th summer at the MadelineIsland Music Camp (14 years includinghis time as a student), then looks for-wards to student teaching and return-ing to WFC in the fall. We wish him thebest of adventures. Auf Wiedersehen!

A G A R B A N Z O G A Z E T T E4 S U M M E R 2 0 1 1

the buzz wfc staff newsanniversariesJUNE:Dean Bishop, Administration 2 YearsAnton Lepak, Deli 4 YearsMichael Olker, Front End 6 YearsJoe Ulvi, Merchandising 5 Years

JULY:Jessica Belich, Front End 10 YearsKelly Bittner, Merchandising 3 YearsEloise Boisjoli, Merchandising 1 YearJennifer Harner, Deli 2 YearsLuke Vandrovec, Front End 2 Years

AUGUST:Mauro Alves, Deli 1 YearKristine Bergren, Produce 1 YearKenny Bitzer, Front End 2 YearsBrian Bluhm, Front End 1 YearsCharles Danielson, Front End 1 YearMichael Fudala, Deli 1 YearLaura Irving, Produce 4 YearsTimothy Malkovich, Produce 3 YearsKevin “KC” Meyers, Front End 2 YearsCameron Reider, Merchandising 3 YearsJim Richardson, Merchandising 13 YearsDylan Savall, Front End 2 YearsJosh Swanson, Deli 1 YearAndy Theuninck, Administration 6 Years

by Jill Holmen, P & E Coordinator

Gumby: Customer Service:Kristin Antil, Aaron Connolly, Produce Clerk Deli Counter Clerk

Gumby: Customer Service:Rebecca Bischoff, Steve Larson,Merchandising Clerk Deli Counter Clerk

MARCH :

MAY :

Lucky Summer Honey aka "The Bee Girls" Shannon (Promotions &Education Manager) & Rae Lynn(Merchandising Asst. Manager) arescraping frames and brood boxes whileimpatiently awaiting the arrival of theirbee packages. Fingers crossed forsome outstanding honey output fromtheir little friends this year. Go Bees!Customer Service Clerk Sarah

Garramone reports that she and hus-band John have had great success intheir homemade sauerkraut makingefforts. Sadly, the attempt to growKeffir Limes and Meyer Lemonsindoors hasn’t been quiteas successful, but theycontinue to gardenundeterred andare currently nur-turing orchidsand jasmine withgusto. The final out-

come of the HoopCoop Dreams fanta-sy basketball leagueplaces Manager On Duty(MOD) Luke Vandrovec at the helm,beating Customer Service Clerk EricNied in 6 out of 9 stat categories inthe final championship. Luke will beawarded the Silver Chair, a practicaltraveling trophy to use during the fol-lowing year. Final standings are as fol-lows:

Gumby: Customer Service:Kelly Hickler, Josephine Lepak,Deli Counter Clerk Front End Clerk

A PR I L :

Catharine J. Larsen,M.A.

Licensed Psychologist500 Level Yoga Instructor

7622 Bayhill Trail • Dultuh, MN 55807calarsen@charter.net

218.733.9903

FeelBetterConnectwith Life

Ta l k Th e r apy

E x p re s s i v e Th e r apy

S a n d p l ay Th e r apy

S l i d i n g Fe e S c a l e

our outstanding staff

G A R B A N Z O G A Z E T T E A S U M M E R 2 0 1 1 5

in balance with ayurveda

If you know just a little aboutAyurveda, you’re probably familiarwith the idea of balancing theelements in our bodies to create

health; and with the terms vata, pittaand kapha, which describe the majorelemental combinations. A differentAyurvedic approach, however, is tofocus on the gunas—the threeessential qualities of existence. Tamas is heaviness, darkness, decay

and death. Its energy is downward. Innature, tamas puts the trees and hiber-nating animals to sleep in winter, anddecomposes the fallen leaves into richleaf mould. It is the gravity that rootsus to the earth. In humans, tamasgrants us restorative periods of deeprest and withdrawal from the senseworld. But too much tamas causes usto withdraw from life in general, sink-ing into lethargy, inertia and depres-sion. We see the tamasic quality ofdarkness in racism, prejudice, andother forms of ignorance.Rajas is restless, goal-directed

action. Its energy is outward. There isnothing leisurely about rajas! In nature,rajas powers the frenetic activity ofspring, when every living thing is on amission to grow and procreate. Rajasmoves the great beasts and birds ofprey as they stalk their quarries. Itdrives the ants in their relentless work.

In humans, rajas is our get-up-and-go,the desire to achieve our goals andacquire what we need. Too much rajasmakes us power-hungry, impatient,manipulative and greedy.Sattva is clarity and peace. Its energy

is inward and upward. In nature, sattvais the transcendent luminosity of therainbow, the stars in the clear night sky,the sunrise over the lake. In humans,sattva is a sense of ease and content-ment, peace of mind, calm alert pres-ence, insight, kindness, tolerance,adaptability, and general happiness.While all three gunas have their

place in the human psyche, true healthmeans growing in sattva. This is not aseasonal adjustment, as with the ele-ments, but a lifetime endeavor. Diet isan important aspect of this, but not theonly one. All of our experiences con-tribute to the balance of the gunas. Tamas is increased by foods and

experiences that make us feel heavy anddull: alcohol, fast food, greasy friedfood, highly processed food, old left-overs. Some drugs are tamasic. So arelong periods of inactivity, watching tele-vision, and lack of fresh air and interest.Rajas is increased by foods and

experiences that overly stimulate or irri-tate our systems, including caffeine,factory-farmed meat and eggs, raw gar-lic, refined sugar, and salt. Highly com-

petitive activities, noisy entertainment,and hectic schedules all increase rajas.Our culture is rajasic in its rushed

and competitive nature, and tamasic inits fast-food diet and overall lack ofhealthy physical activity. Computers, bythe way, are both rajasic (in their stimu-lation of certain aspects of the brain)and tamasic (in keeping the userimmobile except for small hand andwrist movements). TV and movies like-wise. A tamasic response to this would be

to say “Oh, what’s the use—I can’tchange any of this.” A rajasic approachwould be to embark upon an ambitiousreform program that is too hard to sus-tain. The sattvic way uses the principleof “replacing with good.” Rather thanstruggling directly with habits we’d liketo change, focus instead on graduallyincreasing sattva. Here are the basicsattva-building activities:Eat some fresh, simple foods every

day. Local is best. Fruit is especiallysattvic, as are whole grains, good quali-ty milk, unsalted nuts and seeds, andnatural sweeteners.Spend time in nature. If you can’t

get outside, at least gaze out the win-dow at a tree or the sky, or enjoy a bou-quet of flowers or a houseplant or afish. Nature is pretty hard to avoidcompletely!

Engage in creative, non-competitiveactivities. Draw, sing, dance, cook, playthe kazoo, fold paper. . . It totally doesnot matter how well you do thesethings. Don’t do them to impress any-one, or to achieve anything. Find littleways to create just for fun and for joy.Garden. Yes, gardening is a prime

sattvic activity! Rajas may creep in ascompulsive weeding, tamas as allowingyour garden to become overgrown withweeds. Find the middle path.Meditate and do Yoga. These prac-

tices are all about sattva. There are lotsof styles and lots of teachers. Find onethat suits you and stick with it.Practice compassion and truthful-

ness. Try repeating the affirmation “Iam compassionate” to yourself severaltimes a day and see how your outlookchanges. Or challenge yourself to beboth kind and truthful and see whatcomes of that. These are qualities thatground us in clarity and peace.As you grow in sattva through these

activities, your attachment to rajasicand tamasic things will diminish gradu-ally and naturally. The yogis say it is likethe light of dawn, inexorably increasinguntil the darkness of night has simplymelted away. So you want a simple practice? Wake

up and smell the coffee! GG

Bonnie Williams Ambrosi is a certifiedAyurvedic Health Educator and teaches yogaand ayurveda at several locations. Contacther at (218) 728-9942 orgrihastashrami@gmail.com or visit herwebsite at grihastashramiyoga.com

by Bonnie Ambrosi, WFC Owner

*Ayurveda is a Sanskrit word meaning “the complete knowl-edge for long life” and deals with measures of healthful livingduring the entire span of life and its various phases. Ayurveda

stresses a balance of three elemental energies: vata, pitta andkapha. When these three regulatory principles are in a morebalanced state, the body will function to its fullest.

517 Garfield Ave Duluth, MN 55802 (218) 726-1192 www.builderscommonwealth.com

Unique Designs Handcrafted Beauty Duluth’s Original Green Builder

• Architecture Design• Timber Framing• Additions & Remodeling • Cabinets • Custom Timber Framing• Casework• Commercial Construction• Millwork • Furniture

A G A R B A N Z O G A Z E T T E6 S U M M E R 2 0 1 1

membership mattersboard ofdirectorsAlison ChampeauxAd Hoc Policy CommitteeGM Evaluation CommitteeStudy CommitteeTerm expires 2011alison@wholefoods.coop

Mary DragichAnnual Meeting PlanningBoard RecruitmentStudy CommitteeTerm expires 2012maryd@wholefoods.coop

Chris EdwardsonPresidentAnnual Meeting PlanningFinance CommitteeStudy CommitteeGM Evaluation Committee ChairTerm expires 2012chrise@wholefoods.coop

Mark FriederichsMark FriederichsTreasurerAnnual Meeting PlanningFinance Committee ChairStudy CommitteeTerm expires 2012mark@wholefoods.coop

David HelfAnnual Meeting PlanningGM Evaluation CommitteeTerm expires 2011davidh@wholefoods.coop

Theresa KoenigVice PresidentBoard Recruitment Committee ChairGM Evaluation CommitteeStudy CommitteeTerm expires 2012theresa@wholefoods.coop

Heather MurphySecretaryAnnual Meeting PlanningBoard Recruitment CommitteeStudy Committee ChairTerm expires 2011heather@wholefoods.coop

ASharon Murphy, General ManagerWhole Foods Co-op610 E 4th StreetDuluth, MN 55805728-0884/w728-0490/faxsmurphy@wholefoods.coopWFC web site: www.wholefoods.coope-group address to communicate with entireBoard and General Manager:wfcbod@wholefoods.coopCall 218 728-0884 to leave a call-back request fora Board member.Letters addressed to Board members c/o Whole Foods Co-op, 610 E. 4th St., Duluth, MN 55805 will be forwarded unopenedto the Board/Board member.

ends statementIn Duluth, there is a thriving consumer-owned cooperative that supports, investsand partners to create a healthycommunity including, but not limited to,a healthy regional food system.

co-operative principles1. Voluntary and open membership. 2. Democratic member control. 3. Member economic participation4. Autonomy and independence.5. Education, training and information.6. Cooperation among co-ops.7. Concern for community

limits and expectations for its per-formance, and educates itselfaccordingly.An important part of this work

—Board development—is engag-ing in an ongoing process ofreaching out and finding thoseowners who are excited and pas-sionate about the work the Co-op

is doing,and whoare willingand able toserve onthe Board.If steeringthe futureof your

co-op is something that interests you—you are needed! It is never too lateto begin the process to determinewhether or not running for the Board isright for you. Developing a pool ofpotential candidates ultimately enablesthe Board to build and perpetuate insti-tutional wisdom over time.

Qualified Board candidates areactive WFC Primary Owners in goodstanding, with a minimum of 90 days

consecutive ownership. Applicantsmust have attended two of the 12 mostrecent board meetings prior to theAugust 1st application submissiondeadline. To learn more about servingon the board or the applicationprocess, contact Theresa Koenig,Recruitment Committee chair, at there-sa@wholefoods.coop, or any board

Cooperatives, both in principal andin practice, value democracy. Our

Co-op holds its next Board election thisSeptember when owners will have anopportunity to choose the servant-lead-ers who will continue to keep an eye onthe future for our cooperative. TheBoard of Directors sets and monitorsgovernance policies that are the Co-op’s foundation,and it continuallyexamines andupdates the longterm vision for thefuture of the Co-op.It is the Board’sresponsibility to bethe voice of ownerinterests in the formation and monitor-ing of those policies. This businessbelongs to over 6000 members of ourcommunity, and voting in this electionis one way for those owners to beheard.

We are all well served by informedand effective Board leadership, whichcomes when the Board itself takes onthe responsibility of examining itsstrengths and weaknesses, knows the

by Theresa Koenig, Board Vice President

health

ouse

health

ouse

Tired?Vitality is an overall health indicator and immune function requirement. HTMA is a non-invasive laboratory test (hair mineral analysis) which indicates nutritional de�ciencies, mineral levels and toxic metals. Information you can use to; enhance your diet (with essential nutrients); eliminate toxic metals; and restore mineral ratios to a healthy balance. Avoid (multiple) remedies focused on symptom relief alone. Deep-healing Nutritional Balancing therapy can reinvigorate energy-production capacity at the cellular-level by balancing body chemistry and restoring vitality.

Assess toxic-load (body burden). Restore healthy mineral ratios, remove toxins and strengthen immune function. Avoid nutritional supplements you do not need (or may even be doing you harm). Achieve self-reliant health resilience.

www.happyhealthyclinic.comHealthouse Family Clinic, Bayfield, WI (715) 779-3966

Experience your world from a

Wendy, RYT 200, Yoga North Instructor

20+ weekly classes, plus workshops & private lessons.

different perspective.uoyecneirepxE

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David Abazs of Round River Farm& Renewables, has agreed to beour keynote speaker at the 2011Annual Owners Meeting at ClydeIron Banquet Center on October14, 2011. We'll see you there!

G A R B A N Z O G A Z E T T E A S U M M E R 2 0 1 1 7

Lisa R. WentworthWilliam C. DurbinCollette M. StoneSusan M. PetersonKathleen BodnerJordan T. Vargason Sr.Gregory T. SawyerBriana K. CoughlinCraig A. BulowPhyllis SabolKristen AugustynKim J DahlquistBrandon P WatsonCorrina M HalsteadPatricia E LindbergDiane M. MarshallChristopher M. McmahonScott L. TomczakAndrew D. CarlsonCheryl ZupecWilliam M. AdamczakDawn KephartElizabeth M. LensingEugene T. CarlsonStacy M. LockerSusan E ChristensenMolly J McadamMary H PapliorisBrynn M SiasJordan J UnsethAerin T AndersonCynthia M. GentzHeather Lang JacobsenCynthia SalakkaAlisa J. NelsonCorey A. HansonDeserae L. HendricksonPamela R. FosterChris W. HullSarah L. HaavistoJohn P. KowalczykStephen K. ParrottBrian S. MooreMichael L KohnJoyce L HoutzSteven L. LiptonMatthew R. MullinerTina M HietalaHonore V. Lehtinen

David L. CowardinLisa R PetersonJulie A. BeaulieuMark SweereElizabeth B. PrestonRobert J NorstromJohn M CallahanAnn M YapelRandy LloydPat A. LarsonDavid E. HarperKimberly CollinsKelly K. Mcfaul-SolemRenan E. CruzPatrick A. CaseyShirley M. DeermanJoelle GaloJon HeyesenGina DebretoJames DangAmanda L. NixLisa J. HochWarren L.JohnsonThomas CMitchellGalen L WhiteElizabeth B BylerKyle S ThompsonJohn M AlexanderLana N JacksonClaire MusechDelores A.KovashRichard BlackfordJoshua S WardElizabeth C. RadosevichPatrick D SullivanJennifer MckibbonDean A. KrychEvan A. BritziusHeidi Lynn-HolbeckJoseph A AntillaWade A PorterBonnie Lou DunphyGeorgia A. MillerKristine MichaelsonNicole N. BloomKaren L. Houle

Holly C. TannerDiane L. LiukkonenKatrina HaskinsLynn D. WilliamsBonnie L PahlenJeanine G. KittermanClarice C. ZauharRebecca S MatsonColleen E. SmithLee O. CarlsonCeleste E. KawulokClaire E. HoffmanKatherine A BaxterCynthia A. KunzVivianna PaulyLori Mcintyre

Kenrea J. PerellLeah E. BergLucie B. AmundsenTaylor C. BozicevichElizabeth A. LundFrederick J SmithMarilee V ParenteauCharyl R WeingartenSharlene M SantmyerErin A MarpleRuth A DejarnetteEdward G HeislerMarcie StoykeLisa M. MelkaJanice E. Parham

Molly E. IrwinSally Jo M. MyersValerie BarberCristopher R LianZaundia Z. KlingbeilVirginia J HolteNancy L. BeckmanTris RudeTheresa R. LundgrenDebra J. JohnsonSara E PetersonKimberly S. LindquistMary A. StoneLindsay Josephine SavageStanley HudsonKala EdwardsCheryl L PierzinaCharles W RichardsMary Lou ChristiansenDavid LundervilleJim D. CollinsEthan J. SohmSamantha LakoskyMichael J. WendlingKerry L. BingDusty DixonJan MansellJayme SchraderTamar E MaduraCarol S KiviJay BrettingenKathryn WegnerStephen M. BraunPeter Bedard IiiDolores MeidlGina D. MiddlesteadJulie SlowiakMelinda J. GranleyDolores StoffelRobert ChellewSuzie HallJoseph C. ModecLorie J. JonesJill K JoyceNeva P NolanBritney Ann PierceVictoria LindholmAndrea WesterlindSarah M. Hannigan

Kathleen LeroySai BezawadaTheresa L. GregorySamaira Q. MujtebaJohn WestlundKurt S. KlingaDeanna L. EdwardsonTammy WalkerCari LabonneGertrude MalyDebra T. HennessyKathryn WallisElaine L. WigginsBarbara LeshovskyStanley D GenskayJudy L Larson

From February 1, 2011 to April30, 2011, your co-op has gained192 new Owners. This makes atotal of 650 new Owners sincethe beginning of our fiscal yearon July 1, 201. We only need155 to reach our goal of 805 byJune 30, 2011. Thank you formaking your co-op strong!

Fiscal Year 2011

welcome, new WFC Owners!

special order policy changeEffective July 1, 2011, the Owner discount on eligible special orders will be 15% in all departments.Special order policy purpose:�• Allow customers access to moreproducts than the store offers.

�• Allow customers to make quantitypurchases, e.g., full cases, withadvance notice and without reducingaccess to products for othercustomers.

�• Offer a financial benefit toOwners/employees.

Policy�• Establish and promote a singlepercentage discount forOwner/employee special ordersexcluding non-discountable itemsand subject to advance notice

and/or quantity requirements forspecial orders of prepared foods.

�• Promote the special order discountfor Owners.

�• Management has discretion to offeran in-store case discount toOwners/employees on a limited,

INTERESTED IN HOW THE BOARD WORKS?

Meetings of the Board of Directors,except for closed sessions, are open toWFC Owners. If you have an item fordiscussion at the Board meeting,

please submit your item in writing bythe first Friday of the month in whichyou request the Board’s consideration.Such agenda items will be subject totime constraints at the Board meeting.

Board meetings are on the 4thMonday of every month beginning at5:30 PM subject to change due to

holidays and co-op events.

item- by-item basis; an in-store casediscount is available only onappropriately signed items.

�• Fulfill special order requests for anyproducts that we can acquire subjectto quantity requirements.

�• A non-refundable deposit will berequired, based on the discretion ofthe manager/buyer, before placing aspecial order; deposit will berefunded if product cannot beobtained in satisfactory condition atquoted price.

�• Perishable special orders must beclaimed within 48 hours of notice ofreceipt.

�• Non-perishable special orders mustbe claimed within two weeks ofnotice of receipt unless specialarrangements are made with themanager/buyer.

A G A R B A N Z O G A Z E T T E8 S U M M E R 2 0 1 1

Two blocks east of Whole Foods Co-op on 4th St.

a primary care medical clinic

Proudly providingpatient-drivenhealthcare to ourcommunity.

High-quality care forall the members ofyour family.

Urgent, same-dayappointments available.

Free, convenientparking.

218-723-1112330 N. 8th Ave E.

Duluth

grocerygabby Lisa Anderson, Merchandising Manager

We are fortunate and lucky to have alower level used for product storage,office, and meeting space. Over thelast few months changes have beenmade and equipment added in aneffort to improve and increase theservices we offer. Our frozen storagespace has doubled, and our storagecooler received an 8' by 16' addition.We also replaced most of the shelv-ing for dry goods, which enabled usto streamline stocking proceduresand create space for document stor-age. Of course, there were bumps inthe road, stuff in the way, and attimes the re-learning curve wassteep, but overall the process andoutcome has been positive and ben-eficial. We hope you notice theseefficiencies on the sales floor aswell.

ABeginning July 1st, all qualifying spe-cial orders will receive a 15% dis-count. We reviewed the discounts(or lack thereof) other Co-ops offer,and decided it was time for achange. Depending on what it is youorder, our current system has fourdifferent levels of discounts, so amove to one set level will be easierto explain to our Owners andprocess for our staff. Storing anincreasing number of special ordershas also become challenging, soplease continue to pick up your spe-cial orders as soon as you can; with-in 48 hours for perishables or oneweek for dry goods. If you need tomake special arrangements for pick-ing up your order, please talk to thedepartment buyer and we can workwith you.

7th Annual

11th Avenue East & London Road, Duluth

chumduluth.org/rhubarbfestival

Yes, this cooler IS much bigger… …now with more room for local eggs!

The Deli finally has their own freezer… …but now it has walls.

New storage racks will help with stocking efficiencies.

new productsG A R B A N Z O G A Z E T T E A S U M M E R 2 0 1 1 9

• Tom’s of MaineWomen’s Stick DeodorantCucumber Grapefruit

Men’s Stick DeodorantMountain Sprin

New Bar Soap Line:Gentle ExfoliatingRelaxingDeodorantSensitiveEnergizing

• Alba Cream ShavesCoconut MilkCocoa Butter

• Dr. Tung’s Smart FlossBuyer’s Pick!

• RedmondHealing Clay

• Tera’s Whey, 12oz & 1oz packetsYumberryAcaiBourbon Vanilla

COOL• GrainaissanceGimme Green Amazake RiceShake

• Florida’s Natural Orange Juice w/Calcium

• WildwoodVac-pack Firm TofuSprouted Extra Firm Tofu

FROZEN• Canyon BakehouseGluten-Free Hamburger Buns

• Wyman’s Frozen Wild Blueberries

• Luna & Larry’sCoconut Bliss Cherry AmarettoCoconut Ice Cream

• Ben & Jerry’sLate Night SnackBonnaroo Buzz

GROCERY• InkaPuffed Corn Snacks

• Tanka Buffalo SticksOriginal & Spicy

• Maple Valley*Maple Candies

• Justin’s Peanut Butter CupsDark & Milk Chocolate

• Newman’s Own LicoriceOriginal & Strawberry

• So Delicious Coconut Milk*Original, Unsweetened, AndVanilla

• Frontier Peppercorns*Pink & White in reusablegrinders

• Pamela’s Gluten FreeSingle Serving Baking & PancakeMix

Single Serving Brownie Mix• Hansen’s Junior Juices*Apple Juice & Berry Medley

• Late July Gluten-Free SnackChips*Sea Salt, Ranch, and Mild GreenMojo

• Pretzel Crisps Original & Supreme Thin PretzelSnack

• Food Should Taste GoodChocolate Tortilla ChipsCheddar Tortilla Chips

• Mintwater Goodberry Mixed Berry FlavoredWater

• Solid Gold NaturalsSundancer High Protein DogFood

HBC• Dr. Bronner’s**Shikakai Pump Soap 24 ozLemongrass LimeLavender

• Seventh Generation Hand WashFresh CitrusJust Clean Unscented

• New Chapter Perfect Energy

• SinupretSinus + Immune Support 25ctKid’s Sinus Immune SyrupKid’s Bronchipret RespiratorySyrup

• Michelle’s MiracleTart Cherry 6oct tablets

• Rainbow LightVanilla Rice Protein 1oz packets

• Logona Herbal Hair ColorsBlack, Red & Chestnut BrownPowders

• Nougat Brown & Teak CreamsColor Plus Prep Treatment

• Burt’s BeesCranberry Pomegranate SugarScrub

• Badger Vanilla Coconut Moisturizer

• NatraCareUltra padsSuper Plus tampons

Psychotherapythat honors the whole person

Frank S. Davis, Ph.D., LICSW providing Individual Psychotherapy

Couples/Marital Therapy ~ Family Therapy

218 428-4432Frank Stafford Davis, LLC

Helping families put down roots in our community

EEaasstt HHiillllssiiddee HHoommeess ffoorr ssaallee::

819 N. 10th Ave E: 3BR, 1 bath, $89,000

1023 N. 12th Ave E: 3 BR, 1.5 bath, $99,900 1628 E. 8th Street, 3 BR, 1 bath, $108,000

Walk, bike or take a short drive to the Co-Op by purchasing one of these beautiful homes, offered at $30,000 below market value to income qualified buyers. For more informa-tion on these or other Land Trust homes, call 727-5372 or visit www.landtrustduluth.org

Northern Communities Land Trust has been providing affordable homeownership opportunities for 20 years.

Oscar, Lisa, Freyj, & Lucia in their Land Trust home that they purchased last year, just a few

blocks from Whole Foods Co-Op

Helping families put down roots in our community

Helping families put down roots in our community

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Helping families put down roots in our community

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Helping families put down roots in our community

727-5372 or visit www.landtrustdtion on these or other Land Trust

buyers. For more informa-iedincome qualifoffered at $30,000 below market value to

ne of these beautiful homes, by purchasing oWalk, bike or take a short drive to the Co-Op

1628 E. 8th Street, 3 BR, 1 bath, $108,000 1023 N. 12th Ave E: 3 BR, 1.5 bath, $99,900

819 N. 10th Ave E: 3BR, 1 bath, $89,000semoH

uluth.org 727-5372 or visit www.landtrustd homes, call rust t homes, call

buyers. For more informa-offered at $30,000 below market value to

ne of these beautiful homes, Walk, bike or take a short drive to the Co-Op

1628 E. 8th Street, 3 BR, 1 bath, $108,000 1023 N. 12th Ave E: 3 BR, 1.5 bath, $99,900

819 N. 10th Ave E: 3BR, 1 bath, $89,000:elasroffos

locks from Whbpurchased last me that they

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ole Foods Co-Op locks from Whyear, just a few purchased last

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hip opeownersmole hng affordabdi provi

s. year0 for 2portunitieship op

• Kirk’sOriginal Castille Shampoo &Conditioner

Original Castille Body Wash• Nature’s PlusBone Power softgels

• Traditional MedicinalThroat Coat Herbal Syrup

• Barlean’sKid’s Omega Swirl

• ZandQuick Digest is back!

MEAT• Valley Natural Co-opVarious cuts of Beef, Bison, andLamb

* Contains Organic Ingredients**Fair Trade

A G A R B A N Z O G A Z E T T E10 S U M M E R 2 0 1 1

610 East 4th Street A Duluth MN 55805 A 218.728.0884www.wholefoods.coop A Open everyday 7am–9pm

The Midsummer Food Fest has gone local! Come down to meet the local and organic farmers behind your food. Find out what the Eat Local Challenge is all about. Grab a recipe pack and sign up for your own Challenge. Enter drawings. Listen to music. Enjoy great food.

Join us Saturday, August 6 from 10am–2pm right in front of the store. Your taste buds will be glad you did.

G A R B A N Z O G A Z E T T E A S U M M E R 2 0 1 1 11

Wagner Zaun Architecture

www.wagnerzaun.com 218 733-0690

Residential and community based architecture that is unique, energy efficient and conservation minded

fresh perspectives

Billboards tell us every day toeat burgers on white bread, TVcommercials encourage us toeat quick, fast, processed food

to make the most of our busy lives.Unfortunately, advertisers don’t remindus that these diets high in refined foodsraise sugar insulin levels quickly,leading to inflammation, which causesmany diseases. Strong evidence has emerged that

over-consumption of animalproducts and pesticides mayalso be part of the problem.What can we do? Shoppinghere is a good place to start,as there is a great selectionof whole grain, minimally orunprocessed foods tochoose. Consider adoptingan anti-inflammatory diet,eliminating all refined foods,sugar and foods high on theglycemic index. Every day new researchshows that (organic) produce is a won-derful disease-fighting partner. Hereare a few examples.

• Cruciferous veggies and leafy greenssuch as kale, cabbage, bok choy,broccoli and cauliflower are greatchoices if you’re worried about breastcancer. A great source of Vitamin Cand rich in natural cancer-fightingplant chemicals, these are believed tohelp inhibit breast cancer cells fromgrowing as quickly.

• Researchers at the Linus PaulingInstitute at Oregon State Universityhave found that sulforaphane – acompound found in cruciferous

vegetables has strong anti-cancerproperties. Broccoli and broccolisprouts have the highest amount, sothey could be a major player inpreventing prostate and colon cancer.

• Berries: New research shows menand women who regularly eat berriesmay have a lower risk of developingParkinson’s disease. Ripe in-seasonberries, no matter the color, are good

for the body. Blueberries andblackberries are shown to have themost antioxidants, but it’s theirvitamin C and fiber that make them atop-pick for breast cancer heath.

• Berries often contain high amountsof pesticide residue, so locally grownorganic is your best choice.

• Men may also further lower their riskof Parkinson’s by regularly eatingapples, oranges, grapefruit and othersources rich in dietary componentscalled flavonoids. Flavonoids, alsoknown as vitamin P and citrin, arefound in plants and fruits.

• Papaya contains papain, a protein-digesting enzyme. Together with

Produce: the key to good healthother nutrients such as vitamin Cand E, papain helps to reduceinflammation, and improvesdigestion and burn healing.

• Medicinal mushrooms such as themild, smoky tasting shiitake, alongwith maitake, oyster, white button,crimini or portobello are revered fortheir immune-boosting properties.Most mushrooms have plenty ofpotassium, around 300 mg, lots of Bvitamins, and up to 30 percent ofyour RDA of selenium, a tracemineral and antioxidant that isessential to good health.

• Sweet potatoes are a good source ofcomplex carbohydrate, beta-carotene,manganese, vitamin B6, C, anddietary fiber. Working together, thesenutrients are powerful antioxidantsthat help heal inflammation.

• Perhaps Popeye did know what hewas talking about. Spinach is a richsource of anti-inflammatory and anti-oxidative flavonoids and carotenoids.It’s a powerhouse of nutrients,including vitamins A, B2, B6, C, E, K,calcium, folate, iron, magnesium,manganese, potassium andtryptophan.

Spinach is another item that is betterorganically as it is regularly containshigh levels of pesticide residues.The organic produce department

helps in your quest for better health. Ifyou still aren’t sure where to start, ask fora sample and you’ll be on your way. GG

THIS MONTH’S TIDBIT

Want to be part of An Organic Conversation?

Listen to An Organic Conversation “a weekly

inspiration for anyone who eats” on Saturday

mornings at 10 a.m. PST at www.anorganic-

conversation.com.

notes fromthe front

Aby Briana Brewington, Front End Manager

RRR Progress ReportIn part of WFC’s Reduce, Reuse, RedeemProgram, est. June 2006, the Co-op hasdonated $7,282.50 to the Northern LakesGreat Harvest Food Bank and saved aminimum of 191,870 paper bags. Thankyou to all shoppers who participate inbringing their own bag(s) from home.The Food Bank and the environmentappreciate it.

APanhandling in the parking lotAs warmer weather approaches, so doesthe increase of folks wading through theparking lot looking for monetary assis-tance. WFC’s stance is to discouragepanhandling on the premises. Givingmoney to a panhandler is at the giver’sdiscretion, but we ask you to refrain, soas not to promote repeat panhandling orthe additional unsavory situations fromwhich panhandling can lead. For yoursafety, under no circumstance shouldyou ever open your actual wallet toretrieve money to give to someone.

If a panhandler at WFC approaches you,please let someone at the CustomerService Counter know so we can addressthe panhandler in person. To be fair, wegenerally give panhandlers a couple gen-tle requests to move along before anyfurther action is taken. Thank you foryour consideration in this matter.

AWhich register lane is open?We recently installed numbered illumi-nated globes at each register. We aretweaking the specifics of operation yet,but you should be able to look down therow for lit globes to indicate which regis-ters are open.

AUsing your New Owner Swipe CardWe’ve made it one step easier to useyour Owner swipe card (key fob or walletcard) with a card scanner at each registerfaced toward the customer for self-scan-ning. Simply scan the barcode of thecard anytime between items being rungthrough by your cashier and your Ownernumber will be entered.

Primary Owners, please ensure thosehousehold members you give extra cardsto are listed on your account. If they arenot, you may fill out an Owner Solutionsform at any register and at the CustomerService Counter.

ACo-operation among Co-operativesIn appreciation of member/owner sup-port of retail grocery/natural foods co-ops, WFC now acknowledgesmember/owners of other food co-ops byoffering them WFC Owner Extras pricing.To ensure proper and consistent dis-count pricing, a current member/ownerID card is required to be presented to thecashier during the transaction.

A G A R B A N Z O G A Z E T T E12 S P R I N G 2 0 1 1

CurranTax Service

218-720-6000Tax Preparation for Regular People

From W-2s to Small BusinessesEarned Income CreditItemized DeductionsInvestment Income

Rental IncomeSmall Businesses:

Contractors, Therapists etc.Corporations

Thomas J. CurranEnrolled Agent

18 years experience

Robert and Green Tomatoes at CB. Rebecca at 7th with brassicas. DeResha and Michael watering 21st.

local farmspotlightSeeds of Success Signature crop: Micro Salad Greens

Can’t live without: summer in Duluth

Miles from Duluth: 0

Robert and Dan building raised beds.

Seeds of Success specializes in producing a wide variety of highquality produce while fostering a commitment to sustainableagriculture within the low-income population. Spanning aboutone acre, all the sites are located within the city of Duluth. The

name “Seeds of Success” summarizes the vision of creatingopportunities for low-income youth to gain employment and skillsthrough sustainable agriculture.

Soph and Erin harvesting greens

G A R B A N Z O G A Z E T T E A S P R I N G 2 0 1 1 13

pokingthehive “surrender”

Have you ever felt like you’rebanging your head against awall? That nobody islistening? Heck yeah, we all

have felt that way from time to time.Some of us are great at rolling with theflow and some of us do well sometimesbut not others. I like to believe I can rollwith it, but more often than not, I catchmyself just banging away until I knocksome sense into myself. It is then thatI realize that it is time to surrender.This spring, I have had several les-

sons in surrender. A subject near anddear to my heart, this concept of“knowing how to cook” has been at theforefront of my mind for quite awhile. Ihave been banging my head against awall trying to figure out how to get allof the people who just “want a basiccooking class” actually into the WFCclassroom. We have struggled with thisfor five years, offering a variety of basiccooking classes only to cancel them forlack of people signed up. I have triedto wrap my brain around this contradic-tion. We have otherwise great classattendance, but we see a lot of thesame faces (thank you!) and thesefaces clearly have a grasp of what goeson in a from-scratch kitchen. Finally, I realized that everyone has a

different definition of “knowing how tocook”. For some, it means that they can

read the package directions and the fin-ished dish looks like the front of thepackage. For some, it is choosing arecipe, buying the ingredients only forthat recipe, preparing that recipe cor-rectly and then finding they have to doit all over again the next day. For some,the cooking depends on the tools athand – perhaps they don’t own a knifeor pot or have electricity at their home. For me, “knowing how to cook”

means dealing with your kitchen in aholistic manner. I can bake a chickenon Sunday and make stock from thebones, then chicken soup with leftoverveggies and chicken bits. Perhaps there

by Shannon Szymkowiak, Promotions & Education Manager & WFC Owner

is enough meat for a few sandwichesor a quesadilla as well. Then I can usethe leftover cheese from the quesadillato make homemade macaroni andcheese. With the leftover noodles, I canmake…. Well, you get the picture. Manyof you out there use this method inyour kitchen too. The problem was,“How do I convert this knowledge in aclass?” There was no way to impart even a

fraction of this information in a two-hour class to twenty people at onceand it occurred tome that if folkswere alreadystrapped for time,committing to sev-eral weeks of class-es wasn’t going tobe practical either. Ifinally had to sur-render and get towork creatingsomething biggerand at the sametime, think smaller.“Reclaiming YourKitchen” made itsdebut on May 7th.This five-hour work-shop includedsome goal setting,menu planning,idea swapping, veg-etable preppingand a mess ofother stuff. Wewere moving quick-ly and efficientlythroughout theworkshop with theattendees doingmost of the kitchenprep for practice.Most class participants left with aweek-long menu plan and shopping listand the skills to put together futuremeal plans for whatever their kitchengoals were. I wanted to teach theworld, but I had to surrender and

accept that eight people at a time werejust right. They taught me a lot aboutconsolidating information and impart-ing it in a digestible manner. In time,perhaps these eight will pay theirknowledge forward to their childrenand the art of kitchen lore will not be athing of the past. Their valuable feed-back from the evaluation sheets will betaken to heart and applied to the nextoffering of this workshop in the fall.You may have noticed that the title

of my article has changed from “Savorthe Season” to“pokingthehive”.This was anotherlesson in surren-der. What startedas an article to fill apage in the Gazettein 2003 hasbecome somethingsomewhat regularand the name,though appropriateat the time I began,really needed to bereflective of what Ifeel like I do some-times – whether itis inadvertent oron-purpose. Mysister has pesteredme for years toblog, a task Ithought of as theultimate exampleof narcissism andboring as all-get-out. It wasn’t untilshe pointed outthat people wouldbe interested inreading about andhaving a forum for

passing along information about bee-keeping that this concept struck achord. I’ve only posted twice, but I getit now. It’s about conversation andkeeping the lore of beekeeping alive aswell as being a place for me to learn

more about the art of beekeeping andstewardship of my bees from thosewho know more. The blog will eventual-ly talk about more and (hopefully)interesting topics, but I surrendered tothis technological advance in commu-nication as a way to reach more thanjust my immediate like-minded palswho also like to poke the hive fromtime to time.What do you need to surrender? We

have a wide spectrum of beliefs andpassions within our Ownership. Wehear about a lot of them through the“Give Us Your $0.02” (customer com-ment) cards. We hear from you face-to-face as well. We get posters to hangand handouts to make available fromthe various causes and groups you allbelong to. Enthusiasm can run high formany of us and it’s hard to understandsometimes why people can’t seem tosee things our way. It can be frustratingbordering on irritating and sometimesdownright angering. I will ask you, inthe spirit of surrender, to let things gofor just a day. Give in to the reality ofthe situation and just let it happen.Observe what occurs. Then try a newapproach. Like the Annie’s CheddarBunnies I give away at health fairs toget folks to come by our table, it isabout meeting people where they are atand then offering them an open doorto walk through instead of shovingthem into a place that scares them. Askas many questions as you get. Listenwith intention then act from a place ofunderstanding. Let me know how itgoes (shannon@wholefoods.coop). Iwould very much like this article, likethe blog, to become a place forexchanging ideas to make our world abetter place through civil discourse.Thank you all.

Shannon Szymkowiak thanks the ER doc atSt. Luke’s for keeping her on this earthlyplane a little while longer. You can bet thatthe garden, the bees, the dogs, her friendsand her fella will be getting a little moreattention as a result.

“Finally, I realized that every-one has a different

definition of ‘knowing how to cook’”.

In the Reclaiming Your Kitchen workshop,we made a mess of delicious foodthroughout the day. Here are a few of thequick-n-dirty recipes you may wish toincorporate into your dinner menus.

Chicken Fajitas – QuickStyle• Chicken – pre-cooked bits oruncooked pieces roughly 1” • Olive Oil• Taco Seasoning• Lime• Onions, cut into slim wedges• Peppers, any color cut into strips• Wraps/Tortillas

Toppings:• Avocado• Salsa• Sour Cream• Shredded CheeseIn a cast iron skillet, electric grill or

sauté pan, heat olive oil over medi-um heat and add the onions.Sprinkle a small amount of salt onthe onions to get the onions tosweat. After they have sautéed for abit, add the strips of peppers andchicken if the chicken is raw. If thechicken is cooked, wait a bit beforeadding the chicken. Cook all of thisswiftly, adding a bit of water if youneed to finish the cooking and toget the bits off the bottom of thepan (deglaze). Lightly dust theitems in the pan with the taco sea-soning (you will not use the wholepack). Squeeze with lime juice for afinal pan deglaze. Put all items in the wrap withdesired toppings and eat up. NOTE: This recipe is easily convert-ible to beef, seafood or veggie faji-tas. Use whatever you have left overin the fridge.

Fruit Couscous with Honey-Cinnamon YogurtMediterrAsian.com• 1 c fresh unsweetened OrangeJuice• 1/4 c Water• 1 T Sugar• 2 c Strawberries, sliced• 2 c Red or Green Seedless Grapes

• 1 c Whole Wheat Couscous • 2 T Honey• 8 T Greek-style Yogurt• 1/2 t Cinnamon, groundHeat orange juice, water, and sugarin a saucepan over a high heat untilit comes to a boil. Place the cous-cous in a heatproof bowl, and pourthe orange juice mixture over thecouscous. Cover with a plate orclean dishcloth in order to trap thesteam. After 5 minutes, fluff the

couscous with a fork. Next, stir inthe strawberries and grapes. Coverand cool in fridge. While the fruitcouscous it cooling, mix togetheryogurt, liquid honey, and cinnamonin a bowl. Serve the fruit couscouswith the honey-cinnamon yogurtdrizzled on top. You can also add alight dusting of cinnamon on top.

A G A R B A N Z O G A Z E T T E14 S P R I N G 2 0 1 1

With temperatures finallyheating up, many of ourlives go from the easyroutine of winter into the

flurry of activity known as summer. Thisis probably the result of our northernlatitude and trying to cram as muchactivity as we can into the 3 greatestmonths of the year (no offense meantto the other 9 months; I think you’regreat also, but for different reasons).Personally, I try to make the most out ofevery vitamin D-absorbing hour in theday by spending as much time outsideas possible; but to each their own. A great thing about working in the

deli is helping people make their busylives easier. One of the many functionsthat we serve is bringing ease and con-venience to people who are strappedfor time and need a quick snack ormeal on the go, or to bring dinnerhome to their family. We accomplishthis is by having a wide variety of pre-made salads and entrees as well as

tasty sandwiches and desserts. One ofmy favorite items to pick up for dinneris one of our roasted chickens.Granted, these are not the easiest ofitems to procure on any given day (Ispeak from my own experience), butwith a little prior planning these are aneasy jumpstart to a great meal. Theyare available in 5 flavors: Fresh Thyme,Fresh Rosemary, Jamaican Jerk, Garlic,and Lemon Pepper, and with 24 hoursadvance notice can be ready in time foryour next dinner. Another way that we can help with

dinner is by offering pre-made pizzas. Iknow you already love our award-win-ning pizza by the slice, but we also offerpre-cooked or uncooked whole pizzasto take home — just inquire with any ofour deli staff for details and prices.Here are just a few more easy Fog

City Deli dinner ideas:

• Did you know that we offer pre-slicedApplegate sandwich meat? We have

many varieties to choose from andwe pass the savings of buying in bulkon to you!

• Did you also know that we have thesame great Black Bean Burgers andFlorentine Burgers that we use in oursandwiches for sale? If you don’t seethem in the salad case, just ask.We’re always happy to grab whateveryou need!You have probably noticed a few

changes in your Fog City Deli. We hopeyou like what you see. Many months ofplanning and work went into makingthese changes happen. Not all of thechanges have transparent reasons.Some are obvious, like reorganizing thecheese case to keep similar cheesestogether; others are not so obvious.One that many people may not noticeis many of the ingredients in our saladsare changed to reflect the seasonality ofavailable produce, or because a prod-uct was discontinued or temporarily

gourmet to go unavailable and a new product wasbrought in to replace it. The reality isthat this happens more often than youwould think and this was part of thereason the decision was made to omitthe ingredient listing on the signs inour deli salad case. We wanted to makesure that the ingredients that we sayare in a salad are actually in that salad(just check the label). In addition, it ismuch easier to just update the item inthe computer when a change occurs,rather than print a whole new sign andlaminate it (and more eco-friendly aswell). We are still able to keep the sametransparency about the ingredients thatwe are using and still able to provideany additional information (short of therecipe) to you upon request—just askany of our knowledgeable deli staff. Now if only I could get my tomatoes

to ripen before October… GG

Michael Fudala tries his hand at gardeningevery year with varying degrees of success.

spring changes and summer wishes

by Michael Fudala, Deli Counter Manager

Each Winter Garbanzo Gazetteis our recipe issue. It is chockfull of delicious contributionsfrom staff, Owners and non-

profit partners we work with throughoutthe year. We also supply a mountain ofdelicious recipes in the store as welland we still get requests for more. Yourwish has come true. Here are a fewmid-year recipes to work into yourmenu plans. Give them a try and let usknow what you think.

The following two recipes were turned infor last winter’s Gazette, but we simplyran out of room. They were turned in bya staff member, but your editor did notrecord the name. The creator of theserecipes will remain anonymous for thetime being, but the delicious flavor willcontinue on in your kitchens if you givethem a whirl.

Creamy AsparagusArtichoke SoupWFC Mystery Staff1 Leek, chopped2 bunches Green Onion, chopped1 clove Garlic, minced3 stalks Celery, chopped2 T Olive Oil1 T Butter or Ghee1 bunch Asparagus, sectioned1 – 2 Artichokes, peeled & quar-tered4 c Broth (Veggie or Chicken)1 c Half-n-half1 t Salt2 t Pepper½ t Turmeric½ Cayenne Pepper

In a large saucepan, sauté first sixingredients. Add asparagus, arti-

chokes and broth; bring to a boil.Simmer until veggies are soft.Remove from heat. Using a blender or immersionblender, puree ingredients untilsmooth. You may want to strain ifartichokes are too stringy. Return topan. Stir in cream and spices. Cookuntil heated through.NOTE: Try Roasted Red Peppers,Shallots or extra Asparagus on topfor added deliciousness!

Sesame Noodle SaladWFC Mystery StaffDressing:3 T Olive oil3 T Tamari1 T Rice Vinegar1 T Sesame Oil1 ½ t White Sugar1 T Ginger, grated1 clove garlic, minced¼ Cayenne Pepper

Salad:1 pkg. Soba Pasta2 – 3 med Carrots, shredded1 small Cucumber, thinly sliced4 Green Onions, thinly sliced1 T Sesame Seeds

In a small bowl, combine all ingre-dients for dressing. Set aside. Boilnoodles until tender (6 – 9 mins).Drain and rinse with cold water. Ina large serving bowl, toss noodles,dressing and remaining salad ingre-dients. Refrigerate until servingtime.

Three times yearly, we have staff pot luckdays. This recipe was the winner of thedessert contest at the last pot luck. Theyare so tasty, you will want to hide a fewin the back of the fridge for chocolateemergencies.

“Oreo” TrufflesKristin Antil, Produce Assistant1 lb Newman O’s (3 sleeves)8 oz Cream Cheese, room temp½ t Vanilla1 lb Milk ChocolateWhite Chocolate for drizzling.

Using a food processor, grind cook-ies to a fine powder, one “row” at atime. With a mixer, blend cookiecrumbs, cream cheese and vanilla –there should be no traces of thewhite from the cream cheese. Rollinto small balls (1” dia) and placeon a waxed paper-lined cookiesheet. Refrigerate for 45 mins. Line2 cookie sheets with waxed paper.Melt milk chocolate over very lowheat, stirring constantly (if thechocolate seems to thick, add a lit-tle canola oil). Dip balls in choco-late and remove with slotted spoonor two forks. Place on the cookiesheets until the chocolate is set.Drizzle with melted white chocolateif desired. Store in refrigerator.NOTE: Other flavors like mint canbe used in place of vanilla.

recipes from your co-op This is a recipe requested via customercomment card. It is the cheese fondue weserved at this year’s TASTE! at Fitger’s.

Cheese FondueShannon Szymkowiak, Promotions &Education Manager2 c Gruyere cheese, shredded 3 c Sparkling Apple Juice 1 T Lemon JuiceBread cubes, apples, pears or what-ever you’d like for dipping.

In a 3 quart saucepan, heat theApple Juice until just under boiling.Using a whisk, sprinkle the cheeseinto the juice a handful at a time,stirring continuously. Wait untileach handful is melted and incorpo-rated before adding the next hand-ful until all cheese is incorporated.Add the lemon juice. This makesthe sauce smooth, so if you need toadd a bit more, do so up to threetablespoons. Pour into your fonduepot, set the pot on low and haveyourself a fondue party!NOTE: you can substitute part ofthe Gruyere with Swiss and/orGouda cheese and you can substi-tute the juice with a dry white wine.

They dangle from the arms ofmany New Yorkers, a nearlyubiquitous emblem ofempathy with the

environment: synthetic, reusablegrocery bags, another must-haveaccessory for the socially conscious. But the bags, hot items at

upscale markets, may be on theverge of a glacier-size public rela-tions problem: similar bags outsidethe city have been found to containlead. “They say plastic bags are bad;

now they say these are bad. What’sworse?” asked Jen Bluestein, whowas walking out of Trader Joe’s onthe Upper West Side with areusable bag under her arm onSunday. “Green is a trend and people go

with trends,” Ms. Bluestein said.“People get them as fashion state-ments and they have, like, 50 ofthem. I don’t think people know thereal facts.” There is no evidence that these

bags pose an immediate threat tothe public and none of the bagssold by New York City’s best-knowngrocery stores have been implicat-ed. But reports from around thecountry have trickled in recentlyabout reusable bags, mostly madein China that contained potentially unsafe levels of lead.The offending bags were identifiedat several stores, including someCVS pharmacies; the Rochester-based Wegman’s grocery chainrecalled thousands of its bags,made of recycled plastic, inSeptember. Concerns have proliferated so

much that Senator Charles E.Schumer, a New York Democrat,sent a letter on Sunday to the Foodand Drug Administration, urgingthe agency to investigate the issue. Reusable bags have maintained

their popularity even amid chargesthat they become hothouses forbacteria. http://freakonomics.blogs.nytimes.com/2010/09/30/the-down-side-of-reusable- grocery-bags. Therecent studies, none of which wereconducted by the government,found that the lead in some bagswould pose a long-term risk ofseeping into groundwater after dis-posal; over time, however, paintfrom the bag could flake off andcome into contact with food. Climate-change-conscious shop-

pers at one of Manhattan’s culinarymeccas on Sunday said they werechagrined that yet another goodintention had gone awry. “Bummer! We’re still not doing

the right thing,” said ShelleyKempner of Queens, who was look-ing over the produce at Fairway onBroadway at West 74th Street. Sheprefers a reusable bag, she said,

because she “likes the idea of notputting more plastic into the envi-ronment.” Told of the recent lead findings,

Ms. Kempner sighed - “It’s still notgood enough” - and wondered ifshe would have to switch to some-thing else. “Are we going to have tostart using string?” she asked. “There’s always something

wrong with everything,” said BarryLebost, standing outside the TraderJoe’s on West 72nd Street with fourreusable bags filled with groceries. But Mr. Lebost, an alternative

energy consultant, did not appearfazed by the revelations of lead. Hesaid his home, in Gardiner, N.Y.,had been outfitted with a hydroelec-tric plant that saved the energyequivalent of 200 plastic bags aday. “It may not be a total solution,but this is a step in the right direc-tion,” he said of the suddenly sus-

pect bags at his feet. “The flu-orescent bulbs we have now,they’re no good because theyhave mercury in them.http://www.npr.org/templates/story/story.php?storyIdt31198.You look at it as a transition.”But many shoppers said

they would continue relyingon the bags until more infor-mation came out. The bagsare usable for years, theysaid, and any long-termeffects of lead may be offsetby the environmental benefitsgained by not using regularplastic bags. “I wasn’t planning on throwing it

out, so that’s a positive thing,” saidCatherine Paykin, standing by themeat counter at Fairway. “As longas I use it and don’t throw it away,that will be my plan.” Mr. Schumer’s family also shops

at Fairway. A spokesman for thesenator said the family planned tobring the issue to the attention ofthe store to see if the bags therewere affected. GG

G A R B A N Z O G A Z E T T E A S P R I N G 2 0 1 1 15

even reusable bags carryenvironmental riskby Michael M. Grynbaum, Staff Writer, New York Times

The Co+op Deals bags we sell have been testedand they are lead-free as well as being from a fair-labor company (see onebagatatime.com for moreinformation) and the canvas bags with our logo aremade from organic cotton and printed with watersoluble ink. Additionally, reusing your bags at the co-op gains

you a punch on your Reduce, Reuse, Redeem card. Afull card gets you $1.00 off your next purchase of adollar or more. If you don’t wish to carry a card, wehave cards at all of the registers and you can donateyour punch to the Second Harvest Food Bank. Eachfull card equals $1.00 for them. To help you remem-ber to use your bags, check out these handy tips:

1. Put your bags in the front seat of your car beforeyou start out for the store. You are more likely toforget if you put them in the trunk.

2. Hang them on the doorknob after emptying themso you remember to take them to your car.

3. Write “SHOPPING BAGS” at the top of yourshopping list as a reminder.

4. Get one or two small pocket sized bags like theChico Bags to keep in your purse foremergencies and impulse buying. And a coupleof heavy duty bags for heavy/hardware purchasesto keep in the car.

5. Decide that if you forget to bring the bag into thestore, you will go out and get them before checkout, or put items back in the basket and bagthem yourself at the car. It won’t take more thanonce or twice to train yourself to bring them inthe first time.

6. Don’t forget to wash your bags. You’re puttingfood in there!

Since the film screening of “Bag It!” and the original publication of the article above, we havereceived more than a few customer comment cards about reusable bags. We would like to keepencouraging the reuse of bags, but we also want you to be in the know.

Pollie Ester’s Sewing StudioNeed a Tailor?

call for an appointment218-525-5910Alterations Bridal & FormalwearLeather & RepairCustom Sewing

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