12 G A R B A N Z O G A Z E T T E A  J U L Y – A U G U S T12 G A R B A N Z O G A Z E T T E A S E P T E M B E R O C T O B E R

the back 40“Good Fences”

MOFF 2005Midsummer Organic Food Fest

Big changes are coming! Ifyou haven’t noticed thephotographs surroundingour front door, take a look at

the changes happening to prepare forour move! Even as reports come thatthe economy is in a ‘sweet spot’ at themoment, we know from the time wehave spent at this location that ourfuture is based on more than airyspeculation on future valuations. As abusiness we have always been aboutour values, the Co-op Principles, and

the unique and organic direction wehave taken in responding to the needsof our membership and the largercommunity. Certainly, we have tried todo this in the Produce departmentthrough developing and growing ourcircle of local growers, who provideunparalleled quality, as well as ourwholesalers, who sometimes needmore help.

Speaking of changes, one of ourwholesalers of long-standing, Roots

and Fruits Produce has been acquiredby Albert’s Organics, one of the largestdistributors in the country.Acquisitions are nothing new thesedays in the press, but this is a bigchange for us and our better than 20-year relationship. I would cautionthose worried about such a change,that both the former employee/ownerswho are now employed by Albert’s, aswell as customers such as ourselveshave already seen an improvement inservice and delivered product. While Iam not a fan of the argument thateconomies of scale always are the bestfor communities, better service andquality — so critical to fresh produce— are better not only for our co-op,but also for all growers who staketheir livelihood on the handling andbusiness acumen of their warehouse.

As always, though we continue togrow toward a bigger and morediverse line of offerings, there aresome things that won’t change. In“The Mending Wall,” Robert Frostobserves that there is something innature that resists a wall, a demarca-tion. While I was out in South Dakotaand Montana I saw a lot of fences, achild’s bracelet ringing the highacreage that flowed like waves in aperfect storm toward the mountains.One thing it made me think of was

the tendency in modern culture tosweep over needed barriers, whethergeographic or political, in the serviceof economic efficiency. Be assured, wewill always seek to provide you withthe best produce to be had in the TwinPorts, and we will do it by returningthe maximum benefit to our local agri-cultural community first. We willremain committed to CertifiedOrganic produce, while seeking tofind ways to reach out to the largercommunity and our new neighbor-hood. Even as there is talk of a ‘SweetSpot’ in the economy, we always havethat in the community that is our co-op!

Where are we going from here?Only into better things for all of us. Inthe Produce department, we have thebenefit of always having the excitingenergy of the changing seasons, andeach one’s particular treats. Now, wewill have all of that, and more of it.Come join us!

Michael Karsh is the Produce Manager atWhole Foods Coop, where he has workedfor the past 14 years in various positions.A transplant from the Twin Cities, he is anavid parent, cook, and organic gardener.Through his work at the Co-op he hasworked to develop markets for localgrowers, with an emphasis on Organics.

…I saw a lot of fences, a child’s braceletringing the high acreage that flowed

like waves in a perfect storm toward the mountains.

Mike Olund, Happy Farmer New farmers, Rick & Karola,show off some beautiful

peppers. (see below)

“How do we work this thing?”

Cloggin’!

Darcy & Joel bag the best herbsin town. Look at that dill!

Organicallyinspired art.

Good food makes smiling families.

WFC Newsletter 9-10|2005_WFC Newsletter 9-10|2005 9/6/13 2:23 PM Page 12

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WFC Newsletter 9-10|2005_WFC Newsletter 9-10|2005 9/6/13 2:23 PM Page 1

2 G A R B A N Z O G A Z E T T E A  S E P T E M B E R O C T O B E R

board report by Jean Sramek, Board President

WFC’s managementteam and WFC’sboard of directorshave a lot in com-

mon. They also have very differentfunctions. It’s hard to compare thembecause they have equal value wherethe Whole Foods Co-op is concerned.The old cliche “it’s like comparingapples and oranges” is just aboutright.

Recently, the management team(that’s General Manager SharonMurphy, plus WFC’s department man-agers), along with four board mem-bers, met for a facilitated session withBob Hartl, a professor in organization-al development at the College of St.Scholastica’s Management Institute.

We talked, as a group, about both gen-eral and specific topics related to theexpansion of WFC. None of it wasunusual—we broke into small groupsand brainstormed questions along thelines of “What challenges does WFCface in the future?” and “What kind ofstore do we want to be when we moveto the new site?” It wasn’t problem-solving per se, but rather a way to takeinventory of the fears, hopes, dreamsand concerns about our new andimproved Co-op.

However, the most interesting partof it was this. The WFC board meetsfrequently as a group and has a gooddynamic. The WFC managementteam meets frequently as a group andhas a good dynamic. But although

directors and managers knoweach other by name and haveparticipated in WFC-relatedactivities together, we havenever been in a structured situ-ation where we were different,but clearly equal. Jeri Brysch, LynnFena, Chad Coffey and I (the boardmembers who were able to attend)agreed that it was most refreshing toget to know the management teamand to have them get to know us.More importantly, we did a lot of talk-ing about how board leadership rolesand management leadership rolesoverlap, how they diverge, and howthey can complement each other as wemove into the Co-op’s next era.

In the few short hours we spent

talking about ourhopes for the WFC,we found out that wehave a lot in com-mon. One theme thatwas particularlyprominent duringour afternoon of facil-itated discussionswas our relationshipto WFC member-owners. In that area,there wasn’t much

room for argument: member-ownersare the raison d’être of both the man-agement team and the board of direc-tors.

It was piles of fun to bond with themanagement team, and I hope theyfelt the same way about the board. Ihope there will be similar opportuni-ties in the future, and that future WFCdirectors and managers will find waysto work together for the good of ourcustomers, our community, and espe-cially our member-owners.

See you at the Annual Meeting! GG

Jean Sramek, your Board President

WFC Board and Management: Apples and Those Other Apples

In the New Deli… I would guessa lot of you are tired of hearingthat one? I thought I shouldclear up all of the questions

about the new Deli and let y’all knowwhat is happening and what new pro-grams we will have.

First of all, we are adding a hot barand a salad bar. Both of them will havemeat and veggie options daily. On thehot bar we will be able to have wholeroasted chickens for sale (dependingon supply), as well as entrees and sidedishes. One of the exciting things weare talking about is having pizza bythe slice.

The Deli will be taking over thebread section and we have a line onorganic bread by Concept 2. They havebaguettes, which we currently are sell-ing in the cheese case, roasted garlicloaves, and French bread, just to namea few. We are also in the process offinding more “crunchy” breads.

The grab & go section will be in a6-foot case, so there will be a lot moreoptions for dips and spreads. We alsohave the potential for an olive bar in

gourmet to gothat case, so hopefully that works outin the end.

The cheese case will be a 12-footcase (currently we have a 10-foot case).The possibilities for more cheese arevery exciting. Keep those requestscoming.

The Deli will have self serve coffeeand, the most exciting thing, anespresso machine. YEAH! Alakef willbe training our staff on making coffeedrinks.

We will still have an 8-foot Delicase, grab and go sandwiches, and hotsandwiches grilled on our Paninimachines. The biggest change herewill be that some of the grilled meatsandwiches and some dishes in theDeli case will have meat in them.

The best for last — a seating area!We will have a seating area in the frontof the store, with windows, and it over-looks Lake Superior — what a view!

This is Debbie Manhart, signing offas the Deli Manager, and welcomingthe new Deli Manager, Jane Herbert.

Jane Herbert here, signing on. Ithought I’d tell you a little about myself.

I am originally fromCalifornia and moved to theMidwest in 1982. I owned andoperated a natural foods cafe inthe driftless area of theMississippi river by LaCrosse,Wisconsin for thirteen years.We were fortunate enough tohave live folk music andbecause of the location beingbetween Madison and the Twincities were able to book some of thegreats — Greg Brown, ClaudiaSchmidt, Bill Miller, and yes, evenFerron and Ani DeFranco. I couldn’ttop that so I moved on and took abreak to the west. I moved to Utahand supported my partner as she start-ed her teaching career. I was luckyenough to be available to pack thetruck with the “Girls” Mocha andChinle our desert dog rescues and allthe right gear depending on time ofyear and we were off to Zions, Moab,west Yellowstone, Jackson Hole andSteamboat Springs, Colorado (we wereobsessive hot spring soakers). Afterfive years, the Midwest beckoned and

so did the parentsand so it was jobtime for me. Aftermoving to Minne -apolis and buying,restoring and (nowselling) my beautifulhouse, I was hired atthe Whole FoodsMarket in St. Paul asthe Associate Deli

Team Leader and commenced to dothat for approximately 5.5 years. Whilethere I traveled and opened a lot ofstores in the midwest for them andwent through a million dollar remod-eling of the St. Paul store — a goodportion of that in the deli.

So I’m very excited for the newstore and I’m very happy to be thenew deli manager. I know I have bigshoes to fill with the great job Debbiehas done for 5 years. She’s going to bean outstanding Store Manager. I’d liketo thank my friend Shannon forreminding me that this job was com-ing up and “What was I waiting for?”Thanks Shannon!! GG

Jane Herbert, your newDeli Manager

by Debbie Manhart, Store Mgr.& Jane Herbert, Deli Mgr.

WFC Newsletter 9-10|2005_WFC Newsletter 9-10|2005 9/6/13 2:23 PM Page 2

W H O L E F O O D S A  C O M M U N I T Y C O O P 3

Turmeric (Curcuma longa), amember of the ginger family andnative to Southern Asia, may be

familiar to Western curry eaters, but itsmedicinal qualities are not as wellknown here. Recently, however, many ofturmeric’s ancient uses have beenconfirmed by scientific research, and anumber of new, potentially veryimportant uses for this herb have beenunearthed. This colorful spice is nowreceiving some much-deserved attentionin the modern medical community.Much of the research has concentratedon the curcumin content of turmeric

Turmeric has been shown to be apowerful anti-inflammatory, makingthe herb useful in treating arthritis,asthma, eczema and other inflamma-tory disorders. (Full benefit may takeup to two months to develop.) In addi-tion, when used regularly as a topicaltherapy, curcumin can provide painrelief from arthritic and neuralgiccomplaints.

Due to this anti-inflammatory activ-ity, and because of its anti-oxidant andcholesterol-lowering properties,turmeric is also demonstrating its use-fulness in the prevention of both heartattack and stroke.

Some of the most exciting research

revolves around turmeric’s anti-cancerpotential. Evidence from laboratoryand animal studies suggests that cur-cumin may be useful in preventingand treating variousforms of cancer,including prostate,breast, skin andcolon. Since turmericis a powerful anti-oxi-dant, it likely will beshown to preventmany other types of cancer, as well.

Aside from adding wonderful colorand flavor to foods, the use of culinaryturmeric aids in digestion. Throughincreased secretion of pancreaticenzymes, turmeric helps alleviateintestinal gas and bloating. The herbmay also provide protection fromulcers.

Applied to the skin, turmeric is use-ful in treating a number of skin condi-tions, including psoriasis and fungalinfections such as athlete’s foot.(A remedy for athlete’s foot may bemade by combining 1/2 teaspoonturmeric with a teaspoon or so of afavorite lotion.)

Some of the other important poten-tial uses for this spicy herb include thetreatment of irritable bowel syndrome,

the control of diabetes, protectionfrom liver disease, blood purification,and even the prevention and treat-ment of Alzheimer’s disease. Much

more research is required, but earlystudies are very promising. As theAncients advised centuries ago, asprinkle of turmeric a day just mayhelp keep the doctor away!

Doses:• Powdered, dried root (the culinary

spice): approximately 1 gram 3x perday, dissolved in warm milk

• Cut root: 1 gram, steeped in 1 cupwarm liquid for 10 minutes, 3x per day

• Standardized powder (curcumin):400 mg. 3x per day.

• Fluid extract (1:1): 30-90 dropsper day

• Tincture (1:5): 15-30 drops, 4 timesper day

For enhanced absorption of cur-cumin, supplements may be taken

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

15 years experience

with bromelain (an enzyme extractedfrom the pineapple fruit). Some sup-plements are sold as a turmeric/bromelain combination. GG

Precautions: Turmeric and curcumin areconsidered safe when taken in recom-mended doses. However, extended orexcessive use of the extract may cause gas-trointestinal upset. Those with gallstonesand those on blood-thinning medicationsshould consult a health care practitionerbefore using. Avoid during pregnancy.

Contributed by Niki Young, an herbalist witha background in nutrition and dietetics, anda member of the Lake Superior HerbalistGuild. For more information on the LakeSuperior Herbalist Guild contact Katie at218-721-3065 or on the web:http://www.diamon-naturals.us/Guild.htm

Herbs are medicine and their use must betaken with care and respect. Eachindividual is different and may reactdifferently to certain herbs such as allergicreactions. Self-treat at your own risk.Consult a physician should symptomspersist.

herb loreTurmeric: New Life for an Ancient HerbBy Niki Young, Lake Superior Herbalist Guild

ATTENTION CO-OP SHOPPERS:Our credit card processor failed todeposit the receipts from 200 cred-it card purchases accepted by WFCon June 10, 2005. When we discov-ered this missing deposit it tookthe processor five weeks beforethey deposited the funds in WFC’saccount.

Unfortunately, they did not back-date the deposit so 200 of our June10 customers have received noticeof a charge account purchase atWFC in August — on a day whenthey may or may NOT have beenanywhere near WFC.

If this has happened to you andyou still have questions, pleasecontact Christof at the store.

WFC Newsletter 9-10|2005_WFC Newsletter 9-10|2005 9/6/13 2:24 PM Page 3

coffee:Café Altura

– Fair Trade Classic Roast*

nutrition:New Chapter Organics (at least 70%

organic ingredients)– Every Man– Every Woman– Perfect Prenatal– Stress Support Multi– Tiny Tabs Multi– Co-Enzyme B Food Complex– C Food Complex– E & Selenium Food Complex

- Cal/Mag Bone Health- GTF Chromium Complex

– Selenium Food Complex–– Zinc Food Complex

new bulk products:Commercial no-sugar,

no-sulfur papaya spears

Organic Red Quinoa

grocery:Kettle

– BBQ Potato Chips (2 oz.)– Lightly Salted Potato Chips (2 oz.)– Yogurt and Green Onion

Potato Chips (2 oz.) – Sesame Rye Chips*

Nature’s Path Optimum Power Bars– Blueberry*– Cranberry*

Nutiva– Coconut Oil*

spices:Frontier Garlic Flakes*

4 G A R B A N Z O G A Z E T T E A  S E P T E M B E R O C T O B E R

Garbanzo GazettePublished by Whole Foods Co-op

1332 E. 4th St. • Duluth, MN 55805 (218) 728-0884 • fax (218) 728-0490

www.wholefoods.coop STORE HOURS:

Mon–Fri 7–9 • Sat–Sun 8–8

WFC ANNEX1522 East Superior Street

Duluth, MN 55812724-3182

Membership Costs:$100 per voting membershipFurther membership information isavailable at the Co-op

The Garbanzo Gazette is published sixtimes a year (January, March, May, July,September, November) for the mem-ber-owners and patrons of WholeFoods Co-op. The Garbanzo Gazette ispublished by Whole Foods CommunityCo-op, Inc. to provide information onWhole Foods Co-op, the cooperativemovement, food, nutrition, and com-munity issues. Views and opinionsexpressed in this newsletter do notnecessarily reflect those of the Co-opmanagement, board or member-own-ers. Submissions must be received onemonth prior to publication. The nextdeadline is Thursday, December 1st.Refer submissions and questions toshannon@wholefoods.coop.

Editor: Shannon Szymkowiak Contributions: Members & 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 web-site at www.wholefoods.coop

BEFORE RECYCLING THIS COPY ofthe Garbanzo Gazette, please pass italong or share it with a friend or neigh-bor. This can help save a bit on papercosts and reduce waste. Also, it’s agood way to introduce folks to WFCwho aren’t current customers or mem-bers.

MOVING? Pursuant to WFC Bylaws,Article I, Membership, Section 7:“Each member agrees to provide theassociation his, her or its current addressand to keep the association informed ofany changes in address.” In an effort toremind our members to keep WFCadvised of address changes, the Board,on 8/26/96, approved a policy makinga member temporarily inactive whenthere is no current address on file.Inactive members are not eligible formembership benefits and will notreceive the newsletter.

Nordic Naturals– Arctic Cod Liver Oil – plain– Arctic Cod Liver Oil – orange– Arctic Cod Liver Oil Caps – peach– Omega-3 Caps (fish gelatin)

- lemon– Children’s DHA chewable caps

- strawberry

Herb Pharm– Rhodiola Tincture

bodycare:Aura Cacia

– Lemon Eucalyptus Essential Oil

Kirk’s– Coco Castile Bar Soap

books:“The Organic Food Guide”

“Your Organic Kitchen”

“The Co-op Label”

*denotes organic

new products

Superior Grown – Back in Action by Heather Wilson, Superior Grown

Superior Grown is back andbetter than ever. There was ashort hiatus with the depar-ture of Cree Bradley but we

have reorganized, formed a new boardof directors consisting of five produc-ers, one business and one consumer,

and look forward to an exciting future.We are in the process of putting outanother edition of The Bounty and ourprimary fundraiser, Dance of the RipeTomatoes, which is a celebration ofamazing food and homegrown music,is coming up in the end of September.

Superior Grown has been breaking alot of ground during these past fewmonths. We are thrilled to once againget the word out about fresh, local,and tasty food… ‘Superior Grown’food! GG

WFC Newsletter 9-10|2005_WFC Newsletter 9-10|2005 9/6/13 2:24 PM Page 4

W H O L E F O O D S A  C O M M U N I T Y C O O P 5

notes fromthe frontSo, You’re Thinking AboutBecoming a Member…

As you may already know, our little co-op is in the process of

becoming a BIG co-op. Theonly way we would be able to do this iswith the help of our members.Purchasing a membership helps us topay for anything as small as the twistties on your bulk bags to larger thingslike refrigerated cases.

Becoming a member is a fairly simpleprocess and only takes a few minutesrequiring basic information. The costof membership is $100. You can startyour membership with the firstpayment of $20 and have two years topay off the remainder. It is a one-time(as opposed to yearly) purchase andrefundable (upon Board of Directorsdiscretion). Memberships can includeup to 3 additional householdmembers. Benefits start with your veryfirst purchase as a new member.

Some of the benefits are:

• Monthly “Member Only” specialprices

• Discounts on special orders• Quarterly “Member Appreciation”

discount• Patronage rebate when approved by

the Board • Senior or Physically challenged

discount• Working member discount• Owner participation• Voting rights• Serve on the Board of Directors or

other committees• Limited in-store credit• Over the amount of purchase check

cashing (based on cash availability)• Garbanzo Gazette newsletter sent to

your home• Annual membership meeting

(includes dinner!)

If you’re concerned that themembership cost would upset yourfinancial stability, we also offer the FranSkinner Memorial Matching Fund. Thefund requires that you purchase atleast $20 worth of stock, but you couldbe eligible for financial assistance ofthe remaining $80. WFC matches alldonations made by members toprovide this assistance. If you wouldlike more information on this serviceplease ask a cashier.

If you’d like to sign up and become amember, just tell a cashier the nexttime you’re coming through the line.When we relocate to our new store wewill be signing up new members at theCustomer Service Counter. We will alsohave a designated table set up forthose who wish to join for the first 2 or3 weeks after we open.

Please take consideration to becominga member if you haven’t already.Becoming a member is a fast, easy,and self-gratifying way to support yourcommunity!

Briana Lowrie is the Front End Managerat Whole Foods Co-op. She has six yearsexperience working for co-ops and hasbeen at WFC since September 2003.Besides her hungry appetite for tasty delisandwiches, she craves organization,efficiency, and providing great customerservice.

Here it is. Fall. My favoriteseason. Leaves crunchingunder your feet, newsweaters and the smell of

wood smoke. Best of all, my birthdayis in the fall. Now I know that at myage, I shouldn’t make such a big dealabout it. But I’m a kid at heart and ILOVE birthdays. Not just mine, butanyone’s. I love picking out birthdaycards and wrapping presents. I lovebirthday parties and eating cake andice cream. It’s your own personal holi-day when folks can say, “Hey, I’m gladyou’re in my life. You make every daya holiday for me so we’ll have one foryou.”

Coincidentally, this fall marks amilestone birthday for our Co-op. Thisyear, Whole Foods Co-op turns 35.Wow! Thirty-five years of naturalfoods, member ownership and cooper-ation. And guess what we get for ourbirthday this year? A new store to con-tinue the tradition intothe next 35 years! I’llbe serving ice cream& cake at the mem-ber’s Only BirthdayParty the nightbefore we open thenew store (watch foryour invitation inthe mail), so let me tell you, this isright up my alley.

When I was growing up, we got tochoose our favorite things to eat forour birthdays. My sister always chosespaghetti and I always chose pizza, butthe overwhelming favorite for birth-days was chocolate cake (in the heartshaped pans) with Mom’s cookedchocolate frosting. The frosting onlyshe made. The original copy of whichis in Mom’s recipe box.

You have to understand “the recipebox”. We kept Mom’s recipe box afterher passing, but its usefulness hasbeen questioned as often as we havelaughed at it. “One box Jell-O” (whatsize, Ma, what flavor?) “Lots of garlic”(note: this happened to be in her pick-le recipe and the only time in thewhole year we had fresh, whole garlicin the house which makes you wonderjust exactly how much “lots” meant tomy mother).

My sister claims that in a HarryPotter book, this recipe box would bereferred to as a “bad spell box” whereyou may think you’re followinginstructions, but your interpretationmay give you a totally unexpectedresult. Clearly this posed concern forthe beloved chocolate frosting recipe,which, following mom’s hand writtenrecipe, created a mound of somethinghard and chocolate resembling fauxfireplace rocks.

As the oldest child, I felt it my dutyto try to recreate this recipe. Aftermany tries, I came as close as a per-son can, although my sister claims itisn’t “as grainy as Mom’s”, thereforelacking. But it’s cooked, it’s chocolatyand every family gathering requiresmy services as the official Maker ofthe Frosting.

So for this Season, and to celebratethe Co-op’s birthday, I will share twoof my family’s birthday favorites,

including my sister’s revamped(and much improved) spaghettirecipe. Feel privileged…sheguards this recipe jealouslyand actually whispered on thephone, “Can I email it? I don’twant my coworkers to over-

hear my secret ingredients.”

Mom’s ChocolateFrosting (Interpreted)

1/2 c Butter2 c Evaporated Cane Juice4 oz Unsweetened Chocolate2/3 c Milk1/2 t Salt2 T Vanilla

Mix all ingredients except vanilla in a2-1/2 qt. saucepan. Heat to a rollingboil, stirring occasionally. Boil 1minute without stirring. Pour into astainless steel bowl and place in thefreezer, uncovered. Every 10 minutesor so, give it a stir incorporating thecooled frosting, but do not beat orover-mix. As the mixture cools, it willthicken. When the whole mixture isjust cooler than room temperature,beat in the vanilla and beat to spread-ing consistency. This recipe will frost a2-layer cake, 24 cupcakes or a 9" x 13"sheet cake with enough left over tolick the spoon.

Steph’s SpaghettiVegetarian, Vegan, Diary-Free4-6 people (mostly 4)

1-2 t Red Pepper Flake (base it onyour tolerance for heat)

Olive Oil (Greek, cold pressed,organic is the best. Don’t go by thecolor)

Garlic (I’m not going to kid you,I’ll use up to 7-8 cloves based on thewatery-ness of the tomatoes), thinlysliced (please take out any greencenters)

2 28–35 oz cans Whole Tomatoes(I prefer anything that is marked asa product of Italy, organic & packedin non-tin or the Muir Glen FireRoasted)

OR: 8–12 Medium Tomatoes(any color or variety) that have beenskinned and seeded

Fresh Basil (plenty), torn or chopped

Sea Salt

2 lbs Spaghetti Noodles

Open cans or pre-seed the toma-toes, chop garlic and assemble every-thing by your stove; you’ll regret it ifyou don’t.

Start your pasta water & add somesalt. Be generous, those noodles needa lot of room to swim.

Low to medium flame, in a largesaucepan, pour 3–4 T of the Olive Oil.Put the garlic in now. Stir constantlyfrom now until you put the tomatoesin later. When the garlic is fragrantand almost soft, put in the red pepperflake. Simmer 1–2 minutes more.Add the tomatoes & some salt. Turnup heat until all sauce is simmering.Allow this to continue about 10–15minutes (you want some of the liquidto evaporate). Drop pasta after thistime has passed. Pull pasta out abouta minute before it’s done. Add thebasil to the sauce. You can either mixall together or serve individually.

Stephanie’s Note: My sister reallydidn’t want to include this recipe.Asking me to contribute to the Gazetteit was just a ploy to get me to give hermy recipe.

* It should go without saying, butI’ll say it anyway, use organic ingredi-ents. It makes all the difference in theworld. Literally”. GG

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WFC Newsletter 9-10|2005_WFC Newsletter 9-10|2005 9/6/13 2:24 PM Page 5

6 G A R B A N Z O G A Z E T T E A  S E P T E M B E R O C T O B E R

staff newsAdd one more fine WFC Staffer to theCustomer Service Club. Jean MarieJohnson, FE Assistant, has completedthe CST trainings. Great job JeanMarie!

In June, Deli Assistant Celia Rupp wasa work-study attendant at "MedicinesFrom the Earth", a conference onbotanical and naturopathic medicaltherapies. The conference, which isgeared towards practitioners andstudents, was held in the beautifulBlue Mountain ridge in NorthCarolina Appalachians. Celia listenedto many interesting lectures frommany herbalists and doctors that sheadmires. Celia says,” It was anawesome experience!”

After workingat the Co-opfor over29 years,ProjectsAssistantJohn Fisher-Merritt finallygets hisGumby. Welldone, John.We knew we had it in you!

STAFF ANNIVERSARIES

September

Darcy Sathers, Projects Assistant,10 years

Lisa Anderson, MerchandisingManager, 8 years

Jim Richardson, Buyer, 4 years

Jennie Bonicatto, Produce Assistant,2 years

Briana Lowrie, Front End Manager,2 years

Shannon Szymkowiak, Marketing &Member Services Manager, 2 years

Lupita Marchand, Front EndAssistant, 1 year

Wolfgang Littlewolf, Assistant DeliManager, 1 year

Allen Richardson, Stocker, 1 year

October

Julie Kohls, Front End Assistant, 3years

STAFF NEWS

Welcome to all the new folks –especially the ones on ManagementTeam: Jane Herbert, Deli Manager,and Christina Cotruvo, FinanceManager

Even more of your WFC staff havecompleted our extensive in-housetraining:

Wolfgang Littlewolf, Assistant Deli Manager

Julie Kohls, Front End Assistant

Steve Perry, Assistant Deli Manager

Karl Becker, Grocery Buyer

A big congrats to them for theirdiligence!

THANK YOU SO MUCH

To All WFC Employees — You keepthe Co-op shuffle a happy dance!

WEEPING FOR JOY

During the Civil war, Gen.Ulysses S. Grant sent an

urgent message to the WarDepartment: “I will not move myarmy without onions.” The verynext day, three trainloads were ontheir way to the front.

You would not believe some of

the delicious easy-to-make co-opcreations I have been stuffingdown my gullet (with proper

chewing of course).Heretical PBJ: Gjetost cheese,

French Meadow Woman’s Bread,Bionaturae organic plum fruit spread.Gjetost cheese, with its creamy textureand slightly carmelly taste, is not a badsubstitute for peanut butter. I put somethinly sliced gjetost on French MeadowBakery brand Woman’s Bread, which,containing cranberries, is slightly tart.To top off this heretical sandwich, Ispread on some Bionaturae brandorganic plum fruit spread, which is oneof the more economical choices youcan make from the jellies and jams inaisle one, but it doesn’t disappoint. Theresult: a PBJ for art lovers.

Alternative uses for gjetost includecheese toast. It doesn’t melt all that well — it just kind of sits there andsweats — but it will get all soft anddelicious as the heat brings out evenmore of its flavor.

Organic Whole Dulse: You willhave to special order this item but it isworth it. We carry the dulse flakes in

better in bulkthe store (aisle 3, pegboard) but I got asample of organic whole dulse that Ivastly prefer and so I’m hyping it.Whole dulse is somehow lessstrong/fishy tasting than dulse flakes(probably owing to the flakes havingmore surface area per unit of volume,for you science buffs). Dulse flakes arefrequently ignored by folks who can’thandle a strong seaweed taste. Imyself am not included in this bizarresubset of people as I love dulse flakeson just about everything – stir fries,salads, popcorn, soups, you name it. Iam completely unobjective regardingthe taste of dulse flakes, which Iadore: salty, tangy, savory, and so goodfor you! Like all sea vegetables, dulseis high in iodine and B vitamins.Anyway, everything I love about dulseflakes is even better in whole dulse. Ilove this stuff! Looks and tastes likesomething approximating veggie jerkyor a savory fruit leather. My sevenyear-old picky eater and I eat this fla-vorful, slightly chewy, dried sea veg-etable leaf right out of the bag, mynew favorite snack.

New favorite grain: organic RedQuinoa. Two words: Amazing. Cooks

up easy just like regular quinoa(2 c. water, 1 c. quinoa, simmer15 min.) and is even more tasty and sonutritious. I think I may never makerice again. I would say, even if you’venever had regular quinoa, do yourself afavor and buy a cup of red quinoa.Here’s how I’ve been eating it: cook upthe quinoa, season with San-J organicshoyu (or tamari), drizzle generouslywith Barlean’s high-lignan flax oil (ordrizzle conservatively with olive oil),and add sautéed White Wave organictempeh or tofu, a sautéed organicportabella mushroom, and whateverother sautéed veggies you care to con-sume, including lots of garlic (option-al). Warning: this dish is extremely sat-isfying! I’ve already eaten it twice inone week and I feel fabulous.

In closing, let me recommend acouple of summery appetizer-typethings. The first is an easy to makeguacamole: combine an organic avoca-do with a container of the deli’s ownfresh organic salsa. O easy and good!Next up is a variation on an appetizer Ihad at the New Scenic Café. Dig it: fatslices of organic tomato drizzled witholive oil, a pinch of sea salt, andcracked pepper. The Scenic Café addedtruffle oil to theirs, not something wecarry, but try it if you can get it. A goodsubstitute might be balsamic vinegarreduced down into a syrup on thestovetop. On the other hand, when Iwas a kid my mom served fat tomatoslices topped with mayo. These days Iwould switch that to Vegenaise, theworld’s best spread (aisle 4 in the cooler). Happy summer! GG

Jim Richardson, Bulk Buyer, is an eight yearveteran of the natural foods industry,including six years at Whole Foods Co-op.

Bulk Buyer’s Custom Co-op Favorites

Produce Assistant Jennie Bonicattoillustrates cauliflower as big as your headgrown by local organic farmer John Fisher-Merritt. No GMOs and all delicious.

WFC Newsletter 9-10|2005_WFC Newsletter 9-10|2005 9/6/13 2:24 PM Page 6

W H O L E F O O D S A  C O M M U N I T Y C O O P 7W H O L E F O O D S A  C O M M U N I T Y C O O P 7

M E M B E R F E A T U R E

theseasonaltableby Bonnie Williams Ambrosi,member

One of the many names of theDivine Mother in the Hindu/Yogatradition is Annapoorna, which means“full of food.” Feeding our loved onesis a primal way of expressing our carefor them. It begins with the newborn’sfirst suckle, and our mothers (andfathers) continue to provide physicaland emotional nourishment to us forthe rest of our lives.

This “Seasonal Table” column isdedicated to my dear mother, MildredWilliams, who passed away thissummer at the age of 70. Mamma fedour farm family well on a very modestbudget — simple dishes lovinglymade. I learned to enjoy baking, inparticular, from her.

Mamma often had homemadecookies for us when we got home fromschool. My favorites were Snicker -doodles. Mamma followed the recipein her 1956 Betty Crocker cookbook.(Its wornout binding was reinforced atsome point with duct tape and thebook continued in service. I have itnow.) I have modified the recipeslightly, using whole wheat flour andreducing the butter and sugar. They arestill wonderful cookies!

Special foods prepared withmindfulness and love are a time-honored offering to the gods.Oftentimes this “prasad” is adelectable sweet. May these cookiesand the making of them be a deliciousblessing to you and your family.

SNICKERDOODLES 1/2 cup softened Butter or

Margarine1 cup Sugar2 Eggs3 cups Whole Wheat Pastry Flour2 tsp Cream of Tartar1 tsp Baking Soda1/2 tsp Salt

2 tsp Cinnamon2 tbsp Sugar

Cream the butter, sugar and eggs.Add flour, leavenings (press out thelumps in the palm of your hand) andsalt. In another small bowl combinethe cinnamon and sugar. Gently rollthe soft dough into 1” balls or let yourkids do it. Roll each dough ball in thecinnamon sugar and place on anungreased baking sheet. Bake at 400°for 8–10 minutes. Makes 5 dozen 2"cookies.

Mari AnnaChism

Cindy CarverCarlson

Angela AllenSylvia SjolieBeth HallJoan PouporeCarmen JamisonCaroline WoodsMark SastryAmy AbtsBarbara JohnsonMonica MilesAlan

Baumgarten-Leveille

Robin RaleyAmy LoiselleAmanda

BirkelandRebecca FarmerRichard MillsDeborah

WeckertDebbie

HitchcockSherry ZawackiPamela RichTracey HammellEriq ReedPatrick CasorArvid HouglumSteven GrazierTodd SutherlandCurt LeitzJennifer Messel

Thomas WoodburyRobert MitchellErin ManningSherri WilsonStacey AchterhoffJason StaabLori NelsenM Catherine

MensenBrent ConsieJohn WeiskeKurt GuidingerElizabeth DonleyAlisa PersonsPeter LangrBill GangeRoberta BurdickPete WillemsenHanna ErpestadStephen ThibaultKathy McQuinnAntoinette LeoneJon HelstromSandra HareTheresa KoenigDeanna Ellestad

Nicole CraycraftCourtney

ThompsonCharles SjodinJill PerlingerCraig MeynCathie MillerJoseph SchneeweisKatie GreeneRobert

ShellenbergerChristopher LindIna MylesSean M CurryJulie KainuJean Swanson

welcome, new members!Barbara StahelPaula PettitJulie TopieJoy WiecksSarah BeinkeElisabeth BrownChris WardAmy CallahanJoanne OlsonErin StavePhillip BaileySharon SzukisMary AndersonBryce NixonEllen Meyer

management reportJune 30 were $4,646,666 representing16% growth over 2004 (goal was 12%)— purchases by members representedover 63% of sales

• From 50 employees in fourdepartments, the staff structure isevolving to nearly 100 employees (full-

time and part-time) in nine depart-ments tasked with achieving the

conservatively estimated 65%growth at the new site (myguess is growth will be clos-er to 100%)

– Our lender and neigh-bor at the new site, Members

Cooperative Credit Union,has purchased the formerHouse of Donuts location

and opened up the viewand the parking possibilities

for both our co-ops. WFC willshare customer and employee

parking areas with theCredit Union.

Be sure to check out theenlarged photos of construc-

tion progress posted around the insideof the front doors and the retail floorplan posted above the hallway to therestrooms. WFC will host its firstevent and 35th Annual MembershipMeeting in the rear parking lot of ournew site on September 28. Mark yourcalendars and watch for full details in

This is the last Gazette article Iwill write from 1332 East 4thStreet. That means we will beopen for business at the new

site some time the week of October 10— give or take a week or two.

The serendipity of an Octoberopening date is not to be ignored.October is National Co-opMonth and October 2005 isthe 35th Anniversary ofWhole Foods Co-op — atleast according to the recordswe rely on. Even John FisherMerritt’s tenure with the Co-opdoesn’t go back that far!

Along with a fabulous newsite, we will have a lot to cele-brate at our 35th AnnualMembership Meeting onSeptember 28:

• Our member loan pro-gram (goal $800,000) in sup-port of the expansion hasbeen extraordinarily suc-cessful: $865,700 in depositswith an average loan size of $3,431at an average interest rate of 3.47% —loans are still being accepted

• 516 new members joined WFC(goal was 450)

• Members purchased $35,281 ofnew equity (goal was $33,000)

• Annual sales in the year ending

the Annual Report to be mailed inSeptember.

The store won’t be ready for toursduring the Annual Meeting BUT therewill be a preview party for membersthe evening before we officially openfor business at the new site. You willreceive your invitation by mail in lateSeptember and invitations will also beavailable at the September 28thAnnual Meeting. The preview eventwill feature building tours, lots ofsamples, live music, a 35thAnniversary cake, and a gift bag tobring home. This is our way of intro-ducing you to your new store andthanking you, again, for all your sup-port and patience and more patience.

As for the move, we will organize aparade of members with shoppingcarts full of inventory, files, equip-ment, etc., trekking west on 4th Streetfrom 1332 to 610. Don’t worry — therewill be a moving truck for the bigstuff. Details on the shopping cartparade will be posted in the storealong with notice of the days the Co-op will be closed to facilitate the move.

And, yes, there will be windows. GG

Sharon Murphy, your General Manager,recently completed her 25th year ofemployment with Whole Foods Co-op andher 110th quarterly inventory. She is nowthe proud owner of a cosmetically alteredbobble-head construction worker talisman.

From “way too hot” Austin, TX to“brand new home owners” in Duluth,Carolyn & Harley Blake didn't evenwait to unpack before they becamenew members at WFC.

750750

700700

650650

600600

550550

500500

450450

400400

350350

300300

250250

200200

150150

100100

5050

00

Spread the good word!

We have set a goal of 750 newmembers before July 1, 2006. Thegraph shows where we are so far asof July 20, 2005. We have a long wayto go, but with the encouragementof current members, new membersare just a stone’s throw away.

WFC Newsletter 9-10|2005_WFC Newsletter 9-10|2005 9/6/13 2:24 PM Page 7

8 G A R B A N Z O G A Z E T T E A  S E P T E M B E R O C T O B E R

board ofdirectorsJeri Brysch, TreasurerFinance Committee (Chair)(218) 343-2939jeri@wholefoods.coopTerm expires 2006

Chad Coffey, SecretaryFood Policy Committee (Chair)GME CommitteeMembership Committee(218) 834-6035chad@wholefoods.coopTerm expires 2006

Chris Edwardson, Vice PresidentExpansion Committee (Chair)Finance CommitteeMembership Committee(218) 724-6357chrise@wholefoods.coopTerm expires 2006

Lynn FenaFood Policy CommitteeMembership Committee (Chair)(218) 728-1394lynn@wholefoods.coopTerm expires 2005

Dennis KaletaExpansion CommitteeME CommitteeMembership Committee(218) 348-3658dennis@wholefoods.coopTerm expires 2005

Katie Neff DawsonBoard Recruitment Committee (Chair)Expansion CommitteeGME Committee(218) 721-3065katie@wholefoods.coopTerm expires 2005

Jean Sramek, PresidentFood Policy CommitteeGME Committee (Chair)(218) 724-0237jean@wholefoods.coopTerm expires 2005

Sharon Murphy, General ManagerWhole Foods Co-op1332 East 4th StreetDuluth, MN 55805728-0884/w728-0490/fax724-7998/hsmurphy@wholefoods.coop

WFC web site: www.wholefoods.coop

e-group address to commmunicate withentire Board and General Manager:wfcbod@wholefoods.coop

mission statementThe Whole Foods Co-op is committedto the Cooperative Principles, toproviding its members, patrons andcommunity the highest qualitynutritious whole foods, and to theproducts and practices which makepositive changes in the life of itscommunity, employees andenvironment.

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

With the return of schoolschedules and the fallweather, Septemberalways seems to turn our

thoughts to eating better and gettingmore exercise. Lunches need to bepacked, and having something warmfor dinner sounds like the perfect endto an active autumn day.

The new food pyramid,www.mypyramid.gov gov, combines anutritious diet high in fruits and veg-etables along with moderate exercise.It’s a perfect resource to review foranyone striving to lead a healthier lifewhile also modeling good nutritionalhabits for their children.

Even with all of its good intentions,the food pyramid may not have thedesired effect on our health and fitnesslevels. Apparently many folks whocould benefit the most from it havefound it too difficult to navigate,according to anew report pub-lished in theArchives ofInternalMedicine.

According tothe study, justthree percent ofus get the pyramid’s recommendedrequirements completely right. Here isa breakdown of what they found:

23 percent eat five servings of fruitsand vegetables a day;

22 percent exercise for at least30 minutes daily;

40 percent maintain a healthyweight (25 or less body mass index);and

76 percent don’t smoke.

Put all this information togetherand just three percent do it all.

We all know that the wider the vari-ety of the foods that you eat, the betterchance you have of getting all thenutrients needed for good health. Wealso know that exercise benefits peopleof all ages. So how can we bring thenumber above three percent?

Let’s make it easier on ourselves bystarting with eating fruit and vegeta-bles that give us the most bang for theleast amount of effort. Start with somefoods that have proven disease preven-tion benefits, a wealth of nutrients, aretasty and easy to prepare so that it willmake sense to eat them every day.

A good start would be oranges,which can be easily sliced for lunches

or afternoon snacks, or juiced for aperfect start to the day. They are a greatsource of folic acid, fiber, antioxidantsbeta-carotene and vitamin C, as well asflavonoids and carotenoids with knownanti-cancer compounds.

Next are dark leafy greens. Whatcould be easier than buying a bag ofpre-washed baby spinach greens,throwing them in a bowl with a lightvinaigrette and some peeled orangesections for dinner? Or chopping upsome fresh kale into small pieces andadding into a can of vegetable soup forlunch. You don’t have to add a lot andif you do this a few times a week, you’llget all the anticancer compounds, vita-mins and minerals these greens pro-vide. They also contain folic acid,which has been shown to help preventneural-tube birth defects, and antioxi-dants, beta-carotene and vitamin C,fiber and lutein.

Lastly, eat an apple! They are com-pact, tasty, and possibly the perfectportable food. Not sure which one tobuy for the most benefits? Well with allthe apple varieties available these daysthe Red Delicious seems to have got-ten lost in the back of the box. But per-haps you should reconsider how you

feel about this old American favorite(still the most common variety grownin the United States, comprising27 percent of total apple production).

Fall is the best time to eat a RedDelicious. It will be crisp and full offlavor. A recent Canadian study foundthat of the eight varieties studied, theRed Delicious has the highest concen-tration of antioxidants.

If you start with these three ways to

incorporate fruits and veggies intoyour daily routine, you’ll soon find thatadding a few more will come moreeasily. As far as exercise goes, start byparking farther away from the grocerystore, and walking whenever you havethe chance. Each step will bring youcloser to your health goals.

Organic MarketProfile

If your friends still think that organ-ic food and agriculture is a fringe orfad movement, you may want to fillthem in on some on the latest find-ings. When asked:

Percentage of consumers who saidthey occasionally buy organic —66 percent

Percentage of consumers whoregularly buy organic — 24 percent

Pretty amazing numbers when youthink about it. And it isn’t stoppingthere — even the most conservativeanalysts are predicting double-digitgrowth for the organic industry overthe next decade. Talk about a goodinvestment!

What were the total U.S. organicsales in 2004? $12.7 billion, whichequals about 1.9 percent of the nation’stotal retail sales. Worldwide total salesare about $25 billion. The latestresearch shows that it could reach10 percent of all U.S. retail food salesby the year 2020, which would beapproximately $70 billion.

What was the largest selling catego-ry in total sales volume? It’s hard to fig-ure out. Produce made up 43 percent,or $5.33 billion, of overall sales. Of that43 percent, packaged salads were thetopselling organic produce item.

There were 21, 875 organic farmersin the country in 2004, which com-prised two percent of the U.S. agricul-ture. By 2020 the number is expectedto grow to 175,000. GG

References this issue: “Five Foods YouShould Eat Every Day,” by Sue Gilbert, M.S.,Nutritionist, http://articles.health.msn.com,May 17, 2005; VegNews Magazine, June2005, “Why Go Organic?” by JennyHumphrey.

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fresh perspectiveseasy ways to get your fruit and veggies

This month’s tidbitA 2002 study conducted at

Truman State University inKirksville, Missouri, found thatorganic oranges contained 30 per-cent more vitamin C than theirconventionally grown counter-parts. Good information to knowwhen you are deciding whichmorning juice may be best for yourfamily.

WFC Newsletter 9-10|2005_WFC Newsletter 9-10|2005 9/6/13 2:24 PM Page 8

W H O L E F O O D S A  C O M M U N I T Y C O O P 9

Healthcare Food by Jamie Harvie, Member

AcupunctureRichard Tosseland, L.Ac.

Licensed Acupuncturist

Christal Center394 Lake Avenue South

Duluth, MN 55802218-722-2411

[ Acupuncture [ Chinese Massage [ Herbs[ Nutrition [ Tai Chi [ Qigong

ing causes of death in the United State— heart disease, stroke, diabetes andcancer — which are placing newdemands on an already overburdenedhealth care system. What is most strik-ing is the growing recognition byhealthcare leaders of a systemic prob-lem. Our food system is not only mis-aligned with the U.S. dietary guide-lines, but hidden behind these nutri-tional imbalances is a system largelyreliant on methods of production anddistribution that negatively affectsocial, and environmental health —and by extension, human health.

Nurses, dieticians, and physiciansare slowly becoming advocates for sus-tainable food. When they learn forexample, that 70% of all antibiotics inthe US are given to animals that arenot sick, but to increase growth it isnot surprising that medical profes-sionals concerned about antibioticresistance are not only beginning tospeak out, but working with theirhealthcare food service departments toadopt proactive food procurementpolicies. As Preston Maring, a Kaiser

If you have made it this far, youmust be curious. Many peoplewho have had intimate contactwith healthcare facility food can

attest to the lack of inspiration, creativ-ity, spirit and health-giving propertiesof the “cuisine”. The unfortunate ironyis that most food served in healthcarefacilities today contributes to a widerange of human and environmentalhealth impacts. Co-op shoppers under-stand these linkages, which includeground water contamination, air pollu-tion, rise of antibiotic resistance bacte-ria, and socio-economic determinantsresulting from the decline of ruralfarming communities. However, thereis changing tide coming to healthcarefood. Perhaps the co-op’s decision torelocate to the medical district can beviewed as a harbinger of the upcom-ing food revolution in the healthcareindustry!

One of the primary drivers for thisnew outlook is the “obesity crisis”,which has as one of its foundations,poor nutrition. Poor nutrition is a riskfactor for at least four of the six lead-

Permanente Cardiologist asked in arecent journal, “What could be moreclosely related to health than what weeat?”

In April 2005, Kaiser (the largestnot-for-profit hospital system in thecountry) shared an overview of theirdraft food policy on a national health-care teleconference, which read inpart, “We will work with local farmersand community-based organizationsto maximize locally-sourced food, andsupport the development of local foodsystems that promote sustainable agri-culture.” Kaiser has opened morethan ten weekly farmers’ markets attheir healthcare facilities and will berolling out more.

Catholic Healthcare West, anotherleading healthcare system, is also pro-ceeding with a sustainable food policy,guided to large degree by positions ofthe National Catholic Rural LifeConference. Their DominicanHospital facility, in Santa Cruz, CA,buys produce from a nonprofit, com-munity-based organic farm programas part of their commitment to invest-

ing in their local community as well ashealing the sick. An onsite garden pro-vides produce and flowers for the facility.

This trend is not limited to the westcoast; Heart Hospital in South Dakota,has purchased hormone-free andantibiotic-free (natural) meats from alocal meat vendor and buys flax seedand whole wheat from local mills. Andin perhaps a first for a heart hospital,a recent kitchen remodeling projectincluded complete removal of theirdeep fat fryers.

Duluth’s own St. Luke’s is also aleader in “walking-the-walk”, anddeserves support and recognition fortheir programs. St. Luke’s has intro-duced a selection of organic foods intheir cafeteria for visitors, staff, andpatients. Hospital coffee is Fair Tradecertified, that is, bought from smallcoffee producers guaranteed a justreturn on their labor, and has begunto pilot introduction of local, sustain-ably grown food. Beyond that,St. Luke’s is the only hospital partici-pating in the WLSSD food waste pro-gram, closing the loop and restoringhealth and vitality to the soil.

These limited examples represent anew movement, in which hospitalsand health care systems demonstratetheir ability and willingness to buyand provide food in their facilities inways that help create a model for well-ness at the individual, community,and national levels. Providing accessto healthier food promotes wellnessamong patients, visitors and staff.Buying food produced in ways that areecologically sound, economicallyviable, and socially responsible alsosupports a food system that ultimatelybenefits healthier individuals andcommunities. Hats off to these stewards and caregivers leadingthe way. GG

Jamie Harvie is Executive Director ofDuluth based Institute for a SustainableFuture and is the Food WorkgroupCoordinator for the international coalition Healthcare Without Harm.www.noharm.org. He has been a co-opmember for 15 years.

WFC Newsletter 9-10|2005_WFC Newsletter 9-10|2005 9/6/13 2:24 PM Page 9

10 G A R B A N Z O G A Z E T T E A  S E P T E M B E R O C T O B E R

news bitesCANADA: World’s first livecattle diagnostic test for BSE17 Jun 2005Source: just-food.com

Biotechnology company Vacci-TestCorporation has announced that asimple, reliable and economicaldiagnostic tool for the detection in livecattle of infectious brain diseases,including Bovine SpongiformEncephalopathy , will soon be availablefor use on farms and ranches inCanada and around the world.

Designed for the measurement ofimmunity and the presence ofinfectious diseases in both humansand animals, patented Vacci-Testallows for the precise evaluation of theimmune status very quickly through asimple blood test. Vacci-Test(TM) BDcan determine the presence of aprotein marker which identifies braininfections such as BSE in cattle.

“A single drop of blood will identify thepresence of Protein 14-3-3, the markerfor brain infections, including BSE,”says Bill Hogan, president and CEO.“This will facilitate affordable masstesting of live cattle in the field withresults readable in less than 30minutes. Furthermore, Vacci-Testplatform can diagnose any kind ofbacteria-viruses based infectiousdiseases in livestock and humans.

At present, BSE can only be detectedpost-mortem, in a laboratoryprocedure that takes much longer toidentify and is significantly moreexpensive than the “pre-mortem”Vacci-Test.

“We forecast that Vacci-Test BD, at acost of approximately CA$20 (US$17)per animal, will be available in NorthAmerica for purchase by the fall of2005,” said Hogan.

Tests show free-range eggs more nutritious!Topeka, KS, July 26, 2005

New research by Mother Earth Newsmagazine provides more evidence thatindustrial agriculture is producinginferior food. Tests of eggs from fourfree-range flocks found that, comparedto U.S. Department of Agriculture(USDA) nutrient data for eggs fromconfinement production systems, theeggs from chickens raised on freerange were much more nutritious —up to twice as rich in vitamin E, up tosix times richer in beta carotene(a form of vitamin A) and four timesricher in essential omega-3 fatty acids.And, the free-range eggs averaged onlyhalf as much cholesterol as the USDAdata indicates for confinement-systemeggs.

Mother Earth News magazine, a leaderof the “Real Food Revival,” initiatedtests, which were conducted by Skaggs Nutrition Laboratory at UtahState University and Food ProductsLaboratory in Portland, Ore.; data and graphs are available in theAugust/September 2005 issue of the magazine or at the Mother Earth News Web site,http://www.MotherEarthNews.com/eggs. “Other studies also have shownsimilar results for some of thesenutrients, but the industry activelydenies that free-range systems produce

Apple season is upon us (youcould even be eating one asyou’re reading this). Theleaves live up to the season’s

name and it’s time to pull out the pull-over that never makes it to the “winterstorage” bin in this part of the country.The much beloved apple deserves theattention we pay it when the new cropapples start arriving. While eitherstored apples or those grown afar areavailable year round, it’s thedomestically grown, newly ripenedones that are prime. You don’t have tobe hit by a falling apple like Sir IsaacNewton to appreciate the fine eatingquality, tartness, and sweet juice of agreat apple. Lucky for him, he wasn’tunder a coconut tree. Everyone hastheir favorite and with over 90varieties grown for sale in the UnitedStates, you may have many favorites.Some of my preferred varieties areHoneycrisp, Braeburn, and Pink Lady.In actuality, there are over 10,000varieties cultivated around the world.Ever since humans ate the first applesover 8,500 years ago, Americans now

buyer’s pick applesby Justin Hemming, Produce Buyer

eat over 24 pounds eachper year. These membersof the rose family werefirst cultivated by theRomans millennia ago. Incolonial times they were oddly knownas winter bananas or melt-in-the-mouths. They originated in the areabetween the Caspian and Black Seas.Don’t worry about the temptation of adelicious apple — Eve was more thanlikely tempted by an apricot than anapple. Apples weren’t known in theMiddle East in those times. Appleswere often featured in the artportraying Adam and Eve as they werereadily available as models. One moretidbit: a mature apple tree yields over850 pounds of fruit per year. If onlyWilliam Tell knew how good applesare he probably wouldn’t have shot anarrow into one. Even the wood fromthese great trees can be used in thatgrill on your patio to flavor the foodabove.

It so happens that apples are alsogood for you and yours. The pectin inapples can help reduce highcholesterol and blood sugar levels.

Apples also containflavanoids andphenolics, a groupof antioxidants thathave been shownto help protect thebrain from certainailments. They arealso high in fiberand have nosodium,cholesterol, orsaturated fats.

Buy apples thatare free of bruisesand feel hard to thetouch. Store themin the refrigeratorto keep them crispand they will lastseveral weeks.Place cut apples inwater mixed with alittle lemon juicefor 5-10 minutes,to stop cut parts

from browning (about1 tablespoon of lemonjuice per cup of water).

The winner of theapple dunking contest

gets an extra bowl of soup, butbobbing for apples right out of thescalding bowl of soup is notrecommended. Tepid, spiced applecider is a better choice.

CURRIED PARSNIP SOUP WITHSHREDDED APPLESServes 6. Recipe courtesy of Bon Apetit.

1 tablespoon Butter1 tablespoon Olive Oil1 cup chopped Onion1 1/2 tablespoons Curry Powder6 cups Chicken Broth1 1/2 pounds Parsnips, peeled and

cut into 1-inch pieces2 Granny Smith Apples1 cup plain, Whole-Milk Yogurt,

whisked to loosen it1/4 cup Canola Oil1/2 teaspoon Sea Salt

Melt butter with olive oil in a largepot over medium heat. Add onion andsauté until translucent, about 3 min-utes. Add curry powder, broth, andparsnips. Bring to a boil, reduce heat,and simmer uncovered until parsnipsare soft, about 30 minutes. Removefrom heat, cool 15 minutes. In batch-es, process soup in a blender untilsmooth. Return puree to pot.

Using a vegetable peeler, removeapple peel in long strips from bothapples. Quarter, core, and shredapples. Add apples and yogurt to thesoup.

Slice the apple peel into thin strips.In a skillet heat canola oil on medium-high heat and fry apple peel stripsuntil golden brown, about 30 seconds.Drain fried peels on a paper towel andsprinkle with salt.

Warm the soup over medium heat,stirring occasionally (do not boil).Season as you desire and servegarnished with fried apple peels. GG

Justin Hemming worked at WFC for overfive years both in the deli and now in theproduce dept. He lives in town with hishandsome dog Cosmo. They both loveapples.

Justin Hemming, Assistant Produce Manager

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better eggs,” says Mother Earth Newseditor-in-chief Cheryl Long.

The Mother Earth News articlereports that the American Egg BoardWeb site (www.aeb.org) claims thatfree-range conditions do not result ina better diet for the hens and morenutritious eggs. “But we haveassembled evidence that this claimis untrue, and we’ve asked the EggBoard to correct the statement ontheir Web site.”

Meat and dairy products shownutrient differences similar to thosereported above for eggs. Productsfrom animals raised on naturalpasture diets tend to be lower insaturated fat and higher in vitaminsand other essential nutrients thanproducts from animals raised inconfinement on high-grain diets. For more information see theApril/May 2002 article athttp://www.MotherEarthNews.com/Whole_Foods_and_Cooking/2002_April_May/Pasture_Perfect

The Minnesota Association ofCooperatives (MAC) will postscholarship applications in thefall of 2005. Visit www.wfcmac.coop or call 651-228-0213.

Consumer CooperativeManagement AssociationConferenceBoard and Management Team folkswho attended the June 2005Consumer Cooperative ManagementAssociation Conference inAlbuquerque, NM, came back withan inspiring quote from keynotespeaker Gar Alperovitz, Professor ofEconomy, University of Marylandand author of America BeyondCapitalism:

“120,000,000 Americans belong toco-ops. It is not about food. It isabout the ownership and distributionof wealth.”

We also brought back a fistful oflinks for information on co-ops —past, present and Canadian:

www.heroes.coop

http://coop-studies.usask.ca

www.community-wealth.org

www.americabeyondcapitalism.org

www.apolloalliance.org

WEEPING FOR JOY

In the Middle Ages, doctorsprescribed onions to alleviate

headaches, provide protectionagainst snakebites and preventhair loss.

WEEPING FOR JOY

Bela Karolyi, now-retiredcoach of Olympic gymnasts,

swears by the old Transylvanianremedy of applying a cookedonion to an inflamed joint.

book review by Judy Kreag, member

Your Organic Kitchen by Jesse Ziff Cool

“Another cookbook”? I can almost hear it … “Who needs another cookbook?

Well, if the Head Chefat The Dwelling in the Woods is anygauge, you do want to consider thisone. I borrowed this book from theCo-op to write a review and asked herto test some of the recipes on ourguests. That is all it took. She wantedto keep the book because she was soimpressed with what she found. JesseZiff Cool has really outdone herself.

The cookbook, Your OrganicKitchen, is beautifully compiled withelegant, mouthwatering color photosof many of the prepared recipes. Shehas friendly comments on the sides ofeach page with timely kitchen tipsinterspersed throughout the wholebook. To Jesse, cooking and eatinggood foods create the heart and soul ofone’s existence. That is not an easytask in today’s world. In fact, it isalmost impossible unless you growyour own food or at least patronize agood Coop. The author equates longlife and a young attitude with whole-some, fresh foods, like those used inthe recipes in this book.

Ms. Cool feels that the spirit inwhich a dish is prepared is often asnurturing as the food itself. When youtake time to buy good organic ingredi-ents it is nurturing to both body andsoul. However, we do live in a fastpaced society where we don’t alwayshave (or take) time to choose carefully,so Jesse talks about walking the walkand also being flexible enough to notbe ashamed of occasionally wanderingoff the good path.

Your Organic Kitchen is beautifullyorganized. The author tells you howshe came to love good food and howimportant it was in her family to learnto nurture people through theirpalates. She then gives you pertinentinformation on why organic makessense and how to let the labels guideyou. Labels can and often are deceiv-ing so knowing what to look for and

how to read them really makes goodsense. The recipes are arranged byseasons: First of spring, late spring,early summer, midsummer, Indiansummer, autumn harvest, early winterand deep winter. She has a balance ofentrees, vegetable dishes, salads anddesserts in each section using season-ally appropriate ingredients. Myfavorite recipe is the MexicanChocolate Pudding from the midsum-mer section. It can be served by itselfor with fresh berries. I liked it bestdrizzled over fresh cut strawberries.The hint of cinna-mon was uniqueand delicious.

The book endswith a guide toorganic products,markets andresources, com-plete with websitesand summaries.

This is a classic among cookbooksand you can find it in the book sectionof the Co-op. Browse through thetasteful pages and decide if you, too,would like to experience some of thesedelicious and healthy recipes in thepleasure of your own kitchen. GG

Judy Kreag has written two guidebook/cookbooks and has worked for a localnutritionist. She is presently the ExecutiveDirector of The Dwelling in the Woods, aspiritual retreat 75 miles south of Duluth.

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