GARBANZO GAZETTEWhole Foods Community Co-op, Inc. Duluth, Minnesota March/April 2003

WFC wel-comesProduceAssistantPeterHemberger,DeliAssistants PatO’Brien andMary

Jeanetta , and returning ClerkMatt Abel.

WFC members who have notalready attended a MemberFocus Group Dinner areencouraged to enter the drawingfor invitations to the next dinnerat India Palace Restaurant. Thedrawing will be held March 3.Drawing winners will receive amailed invitation to the April 10dinner (5:30 – 7:30 p.m.).

Schroeder Milk Companyadvises that they have discontin-ued the line of returnable half-gallon milk and juice products.Purchases of the half-gallonreturnable container havedeclined by over 80% since1994. The associated energyused to wash fewer and fewerbottles plus the ever-increasingcost of replacing worn and dam-aged bottles no longer made thispackage environmentally-friend-ly. WFC will continue to acceptempty returnable Schroeder con-tainers for full credit on deposituntil March 31, 2003.

We’ve got some sprucing upand re-arranging to do to accom-modate new equipment, improveproduct placement and kick-offWFC’s 10th Anniversary on4th Street. We apologize inadvance for any inconvenienceto your shopping experienceduring the second and third

[continued on page 2]

YouOughttaBe inPictures!

Then & nowWhole Foods Coop Store

front on 8th Street (above).

Michael Karsh and Sharon

Murphy at the 4th Street

location (left). The new

produce section, the old

bulk section (below).

10 Years on 4th Street • Thank You for Serving!2

WFC's structure requiresdedicated, knowledgeable andvisionary Board members torepresent the needs of themembership and preserve theCo-op's financial integritywhile ensuring the Co-op ful-fills its mission. The followingmembers accepted thatresponsibility, made the deci-sions and provided that lead-ership that brought WFC intoa new century with an expand-ing membership, financialsecurity and hope for thefuture.

1970 - 1975 In the WFC'searly years there were "busi-ness" meetings and "potluck"meetings. Board members arenot defined as such in the

Minutes but these folks,including Muriel Engstrom, thefirst WFC employee, attended alot of meetings.

Susan AskelinLucy BrenningRobert BrenningArno KahnKitty KavanaughJulie KehoeKathy LeemanLynn MayoJoel McClainTeri McClainJay NewcombMary B. Hauser NewcombDiane PowersJohn PowersMark RuddyMary ScottGretchen Van HauerChuck Williams

By 1976, there are officialBoard Meeting Minutes thoughthe list of attendees sometimesincludes interested membersand representatives fromEnergies Unlimited (laterCreative Energies), WFC's man-agement collective, who may ormay not have served as electedBoard members.

Dave AdamsLeo BabeuDon BacigJulie BallJane BlaumeiserKathy BogenJan BrandtSue BrownMelanie CoughlinJodi DansingburgChris DantisTerry DonovanChris DrewMary Jo DrillingWendy DudderarSusan DunnMuriel EngstromGary FieldsJane Fisher

Steve FroemmingJim GanahlJohn GlendenningRichard GoseKerry GrantJohn HagenTed HaglundDave HanlonMary Hayner ThielenMary HelgesenKim HerschlerMichelle JackmanKaye JacobsToni Johnson MorseStan KaitforsKay KleffmanJohn KulichJoyce KunzAl KurkiDan LaLiberteFran LambersonStephanie LemenowskyDianne LevittSister Jeanette MartellJoe MattilaAlan MaxMicky McGilliganRobin McIntyreSharon MurphyVirginia NelsonMary Beth NeversEleanor NicholDave O'DonnellStan OwensKristen PalmJake PetersJohn PlockJohn PowersLinda PowlessJohn RogersRon SalvesonKim SamuelsonJessica SavitskieSkip ShrefflerKevin SikkilaFran SkinnerCandy SolowiejVerne SimulaMarshall SpencerSteve TickleMary TreuerPam VittorioChris von RabenauFran Weber[continued on next page]

Thank You to Board Members* ofWhole Foods Community Co-op, Inc.

The Garbanzo Gazette is published sixtimes a year (January, March, May,July, September, November) for themember-owners and patrons of the Co-op. Views and opinions expressed inthis newsletter do not necessarilyreflect those of the Co-op manage-ment, board or member-owners.Submissions must be received by the1st Tuesday of the month prior to pub-lication. Refer submissions and ques-tions to Dianna von Rabenau.

Garbanzo GazettePublished by Whole Foods Co-op1332 E. 4th St. Duluth, MN 55805218·728·0884 218-728-0490 (fax)

www.wholefoods.coop

Editor: Dianna von RabenauDesign: Maryl Skinner, M Graphic DesignDrawings: Dawna Brissette Contributions: members & staffMailing: Barcodes PlusPrinter: Service Printers

Board report by Jean Sramek 3

weeks of April. We do notanticipate closing the store forany of this work, but will postnotice at the checkout and onWFC’s web site (www.whole-foods.coop) if plans change.

Next Member AppreciationDay: Wednesday, April 9,2003. WFC members in goodstanding receive a 5% discounton eligible purchases on thatdate. The previous MemberAppreciation Day smashed theprevious single day salesrecord by over $2,000 so wehope you won’t let a littleremodeling get in your way!

reetings from yourWhole Foods Co-opBoard of Directors,This board reportcomes to you, not

from the board president, butfrom the board vice-president.

When we elected Katie NeffDawson to another term aspresident this past November,she agreed with one condition:that we would take turns writ-ing the board report so shewouldn’t always have thatresponsibility and would befree to concentrate on otherpresidential matters.

An important but often over-looked aspect of the WFCboard’s responsibility is “vision-ing.” Besides attending to thenuts and bolts of monthlymeetings, committees andother board responsibilities, wetry to set aside time to plan—and dream—about the WFC’sfuture. Although we “vision”every time we meet, email, ortalk as a board, a perfect timefor visioning is during board

retreats, when we can be free ofoutside distractions and focussolely on our Co-op. It’s been dif-ficult for us to schedule ourannual board retreat this yearbecause our schedules are sofull. Geiger Yount resorted tocreating a conflicts spreadsheetso we could choose a commonfree time! What we decided onwas a retreat-and-a-half: oneSaturday in January with justthe board (and general managerSharon Murphy and assistantmanager Christof von Rabenau),then one weekend overnight inApril with consultant MarilynScholl, who has worked with usin the past.

So on January 25, we met at alocal B&B to review the Board’sgoals we had set for 2002, to talkabout goals for 2003, and to lit-erally close our eyes for a fewminutes and dream about theWFC of the future. We came upwith pages and pages of ideas,fantasies, inspirations, fears, andhopes. Some of them were crazy,and some were so crazy they just

might work. This mini-retreatwas energizing, we bonded withnew board members ClaireKirch and Chad Coffey, and itwarmed us up for our fullretreat in April and for theCCMA conference in Lexington,KY in June. And frankly, it wasrefreshing to have a meetingthat didn’t involve financialstatements or agonizing overnew building sites!

We’d like to remind you thatcontact information for eachBoard member can be found inthe Garbanzo Gazette and onthe website at www.whole-foods.coop.

We’d also like to remind youthat that WFC members, notjust board members, can serveon the membership committeeand the food policy committee.

We hope your crocuses andsnowdrops are pushing upthrough the mulch and side-walk grit, and we’ll see you atWFC’s Earth Day celebrationin April.

G

WFC opened at its current site on March 31, 1993. Board Minutessince that time are quite accurate in designating who attended, inwhat capacity and, if late, how much late!

Carol AndrewsJessica BlacketterJenifer BuckleyChad CoffeyPaul FishBeth FredricksonBob GabresKathy HermesDianna HunterRita HutchensClaire KirchJuliette KurtzKoresh LakhanMike LeBeauKatie Murphy Sheets

Katie Neff DawsonMary RhodesSandy SandbeckCarol SaranpaaGinny ShapiroCarolyn Sheets

Thank You to Board Members* ofWhole Foods Community Co-op, Inc.

Jean SramekDavid SyringDave UpdegraffCele von RabenauGina YoungGeiger Yount

News Bitesfrom page one

*Each name is listed once althoughmany Board members served multi-ple and, not always, consecutiveterms. Apologies to any Boardmember whose name is misspelledor not included.

Thank you for your support4

What’s happening with the Women, Infants andChildren (WIC) Supplemental Food Program

For a report on the February 10, 2003, publicmeeting sponsored by the Co-opfeaturing Betsy Clarke,Executive Director of the MNWIC Program, please visit WFC’sweb site. Along with many othercuts, Governor Pawlenty hasproposed elimination of all statefunding ($3.58 million) for theWIC program. WIC administrators may be forcedto cut back allocations to counties, tribes andother WIC providers by 54% for the remainder ofthis fiscal year.

After June 30, there would be no state dollarsavailable which will result in women and chil-dren being cut from the program and/or placedon waiting lists. Some smaller counties mayhave to eliminate their programs, forcing clientsin rural areas to travel longer distances for serv-ices.

As we were hoping for addition-al funding for the WIC programto re-institute access to organi-cally grown foods for WIC recipi-ents in Minnesota, news of theproposed budget cut is verysobering.

Expansion UpdateAs of February 2nd, we are

assessing feasibility of two sitesin the East Hillside. I am pleasedto report that there are still sitesto consider in this area. One ofthese sites is a new option.Development plans and timeline(ours and theirs) on the other sitehave changed since we consid-ered it over a year ago, so we’retaking another look. It is someconsolation to remember that weasked about availability of ourcurrent site three times overthree years before it becameavailable!

Reset PlanMeanwhile, we are putting

remodeling plans into action at

5Management report by Sharon Murphy

our current site this April. One of the primaryrecommendations from the 2002 audit of ourstore conducted by the Cooperative Grocers

Association Midwest was to do amore logical job of groupingproducts, e.g., all the cheese inone place; all the bread in oneplace; the Deli grab-and-goitems next to the Deli, moreroom for milk and dairy, etc.Ah, logic—seems so obvious but

it has taken us several months to figure out howto make it all happen and keep the peace amongdepartments.

Please pardon our dust during the second andthird weeks of April as we roll out the new look.Then join us in celebrating:

•WFC’s Sales $500,000 to $3,500,000•% of Sales to Members 40% to 60%•Employees 24 to 48

Ch-ch-ch-ch-ch-chChanges

Thank you for your support

What’ new at the Co-op?6

NN EE WW BB UU LL KK PP RR OO DD UU CC TT SSDancing Star Farms “Fruit Squares”Organic Dried Papaya

GG RR OO CC EE RR YY II TT EE MM SSAnnie's NaturalsHorseradish MustardBob's Red Mill Pancake Mix

2 varieties

FF RR EE EE ZZ EE RR SS EE CC TT II OO NNPromise Land Organic ground beefFood for Life low carb breadFood for Life china black rice breadFood for Life red rice breadAmy's cheese pocketfulsAmy's spinach pocketfulsVan's blueberry wafflesAmy's veggie loaf dinnerAmy's family size vegetable lasagneCedarlane teriyaki vegetable wrapEthnic gourmet peanut satay chickenEthnic gourmet shahi paneerFresh frozen carrot juiceCascadian Farms sliced peachesOmega salmon burgerGlaceau carbonated smart water

HH AA BB AA HH AA BB AAWindemere essential oil blends(12 varieties)

CC OO OO LL EE RR BB YY TT HH EE LL AA KK EEMidwest Harvet firm tofuMountain High 32 oz. original style plain yogurtWallaby blueberry 6 oz. yogurtWhole Soy 6oz yogurt

blueberry, peach, raspberry,lemon flavors

JJ AA VV AA JJ AA VV AA JJ AA VV AA JJ AA VV AA JJ AA VV AA 8 new varieties of bulk coffee (Equal Exchange)Love BuzzFrench RoastMind, Body, and SoulSky BlendBreakfast BlendBolivianBreakfast Blend DecafSumatran

NN EE WW BB OO OO KK SSRecipes for a Dairy LivingOrganic BeautyOrganic CookbookWhat to Expect When You Are ExpectingGluten-Free DessertsDirectory of Essential OilsSunlight CafeVegetarian SandwichesWheat Free Worry FreeYour Organic KitchenVoluptuous Vegan

Whole FoodsCo-op

MemberAppreciation

DayWednesday,

Apr. 9

All currentmembersreceive an

additional5% off

purchases!

Thank you for your support 7

Gourmet to go by Deb Manhart8

Cedar Grove

CHEESERecently I was watching the

Food Network (I know it soundsgeeky, but it happens to be myfavorite channel) and they hada show about cheese. Imaginemy surprise when they went toPlain, Wisconsin to go throughthe Cedar Grove Factory.

We went on a tour throughthe factory and were shown theentire process of cheese mak-ing right down to how theyprocess the cheese productionwastewater. They actually getthe water so clean that it canbe discharged right back intothe creek that is part of theWisconsin River Basin. I decid-ed I needed to learn moreabout this cheese and the com-pany’s practices and policies.

Who are they?Cedar Grove is a small, fami-

ly owned cheese factory thathas operated over 100 years.They employ six licensedcheesemakers, as well as manyother workers, who stir, cutand rotate the cheese by handas it has always been done.Every morning two CedarGrove tank trucks pick up milkfrom 40 nearby family farms,which average about 100,000pounds of milk per day. This

gets turned into 10,000 poundsof cheese.

What do they makeCheddars, Colby, Monterey

Jack, Farmer’s cheese & PepperJack. They also produce threeflavored varieties of cheddarcheese curds called Squeaks™, aButterkase and a new line of“grass-based milk cheese high inCLA, Conjugated Linoleic Acid,which appears to reduce cancergrowth.”

rBGH FreerBGH, recombinant Bovine

Growth Hormone, is a synthetichormone used by some farmersto increase milk production. It isgiven to lactating cows to length-en the lactating period in orderto produce more milk from thecow.

“In December 1993, CedarGrove Cheese became the first inthe country to assure its cus-tomers that its products wererBGH-free.” All farmers that sup-ply milk have pledged not totreat their cows with this hor-mone. At the time, President BobWillis did not feel comfortableusing milk that came from cowsthat had been given the hormonebecause the long term healthoutcomes to humans and cowswere unknown and he felt theuse of the hormone would hurtfarmers financially.

The Living Machine™“The Living Machine™ is a

working ecosystem. It mimics thewater cleaning power of wetlands—only faster using naturalmicrobes and hydroponic plants.Clean water is then dischargedinto Honey Creek. The wash-water is the result of cleaningmilk trucks, tanks and cheesemaking equipment. The wash-

water is collected and mixed ina 6,000 gallon, undergroundequalization tank outside thefactory. The Living Machine™is comprised of 10 tanks. Thefirst two tanks are the closedaerobic tanks. The water isaerated and mixed with a cul-ture of microbes. The microbesbegin to “eat” everything in thewaste stream and break downthe nutrients.”

After these two tanks, thewater then goes through fiveopen aerobic tanks. Racks aresuspended from bars on thesides of the tanks which holdplants. The plants help contin-ue the treatment process. Theroots trail down into the waterand “provide a place for bacte-ria to cling increasing thediversity and resilience ofmicrobial populations in thesystem. The roots help oxygentransfer from the bubbles tothe water. They also absorbnutrients that aid in theirgrowth. About 15% of totalnutrients are removed byplants that grow as much as 6inches per week!”

The next tank the waterpasses through is the clarifier,or settling tank. There is noaeration. “As the water entersthe tank, solid particles fall tothe bottom forming a thick,brown blanket of matterbetween one and three feetthick. This matter is made upof hungry microbes that havemultiplied during the treat-ment process. Some of themwill be returned back to thefirst tank to begin the cleaningprocess again. The remainingmatter containing most of thenutrients from the water ispumped into a 5,000 gallonholding tank. It is land spread

[continued on page 11]

Thank you for your support 9

Healthy inside and out by Brenda Brock, HA BA buyer10

Now that you have madeyour resolution to start eatingbetter foods, its is also time tofocus on the exterior of yourbody. You would be amazed ifyou knew how much substanceyour skin absorbs. You areunconsciously exposed to thou-sands of chemicals and pesti-cides that go directly into yourblood stream though your skinso why intentionally slatherthem on when you can easilyavoid it?

We are purposely puttingthem into our bodies becausewe don't know any better.When we turn around that bot-tle of shampoo its hard tounderstand any, if not all, ofthe ingredients. Some of thesesynthetically formed ingredi-ents are not only harmful toyour skin, but also the rest ofyour body.

Look for products that aremade with organic ingredientsand essential oils rather thanartificial fragrances. Here aresome ingredients to avoid so wecan keep that body healthy,balanced and lookin' good!

•Artificial colors: Artificialcolors are believed by someexperts to be potentialcarcinogens•DEA, MEA, and TEA: Thesecan cause allergic reactions,irritate the eyes, and also dryhair and skin•Formaldehyde: (Imidazolidinyl,diazolidinxlurea, 2-bromo-2nitropropane-1;3diol, imidazo-lidinyl urea;DMDM hydantion;and quaternium 15) Theseforms of formaldehyde causefairly common skin reactions.Doctors also worry about longterm effects of what can hap-pen when applied frequently. •Synthetic fragrances:Synthetic fragrances can carry

up to 200 individual ingredientsand do not have to be labeled onthe jar. Potential problems canbe dizziness, irritation, andhyper-pigmentation.•Isopropyl alcohol: This will dryout the skin and leave it withouta natural barrier to outsidechemicals.•Methyl-, butyl-, ethyl-, andpropyl-paraben: These productsare most widely used in cosmet-ics. They can irritate sensitiveskin and may (not yet fully stud-ied) contain xenestrogens.

•Methylisothiazolinone: This isa preservative that has a largepotential to cause allergicreactions.•Paraffin: This is derived frompetroleum or coal.•Sodium lauryl sulfate: This isa detergent that will dry outthe skin, interfere with the bar-rier function and make it easi-er for chemicals to enter theskin.•Propyleneglycol: This is apetroleum derivative.

Citrus Body Scrub

6 T unscented liquid body soap (preferably castile or otherdetergent-free formulas)

6 T grapeseed, jojoba, orsesame oil

1 T unscented sweet almond oil 1/2 c fine ground sea salt 1T coarse sea salt 1/4 t sweet orange, grapefruit or

lemongrass essential oil 1/4 t tangerine essential oil 4-5 drops lime essential oil

Combine soap and oils togeth-er in a bowl until well blended.Slowly add in the salts, followedby the essential oils (whichshould be spread throughoutthe mixture). Smooth on smallhandfuls of the scrub onto wetskin (apply to dry skin cautious-ly for an invigorating treatment);rub with gentle pressure in cir-cular motions. Rinse well orsmooth off in bath.

Store unused portion in tightlysealed (preferably glass) contain-er in a cool, dark, dry place for6-12 months.

One Two Moisturizer andCleanser

(normal to dry skin types)

Mix together

2 tbsp (30 ml) Jojoba oil2tsp (10 ml) Grapeseed oil

Combine in small bottle.Shake to mix. Apply with cot-ton. Apply lightly. Too muchwill clog pores.

Hard-as-NailsManicure Treat

1T purified water,luke- warm, but slightly cooled

1T witch hazel(preferably grain-alcohol based)

1 1/2 t natural honey 1/2 t alum

Mix above in a low-profilebowl. Soak nails for 10-15minutes, occasionally massag-ing cuticles gently. Rinse withcool water. Discard unusedportion.

“Skin friendly” recipes from Brenda

For a fun and cost effective way to treat your skinhere are a few recipes to try out!

The seasonal table by Bonnie Williams 11

Late winter/early spring isKapha time--cold and moist.The heaviness that has natu-rally accumulated since the fallnow begins to break up andmove. A diet that is light, dryand warming will facilitate thisprocess.

Bitter and pungent tastes areparticularly effective, such asdark leafy greens (the classicspring tonic) and hot spices. Ofthese, ginger is highly regardedin Ayurveda as one of the mostsattvic, or balanced, of spices.Its action is stimulant,diaphoretic (sweat-inducing),expectorant, and carminative(gas-relieving). It improvesdigestion, circulation, and elim-ination, and settles an upsetstomach. It is especially usefulin cases of colds, bronchitis,and (with honey) sore throats.

The powder made into apaste is used externally forsore joints and muscles.

Ginger is available fresh or asa dry powder. Fresh is morediaphoretic, dry is hotter andmore stimulant and expectorant.Either form can be deliciouslyincorporated into cooking andbaking: think stir fry, curry,miso soup, gingerbread . . .

Ginger tea is probably theeasiest way to take a dose of thispowerful spice. A saucepan ofginger tea was always simmeringon the stove at the ashramwhere I studied yoga one winter.You can buy ginger tea in teabags, and it is an ingredient inmany mixed herb teas. You canalso make your own. A caveat:when using ginger tea, dorespect its hot and stimulatingproperties. It may keep youawake if taken right before bed,and it may shorten your temperif you are inclined that wayalready.

Ginger TeaPeel a 2-inch piece of fresh gin-ger root, slice, and add to 4cups boiling water. Reduceheat and simmer for 10-50minutes, depending on howstrong you want it. Drink as isor add a little lemon juice orhoney after the tea has cooleda bit. You can also make aninstant ginger tea by combin-ing 1/8 tsp. dry ginger powderand 1 cup boiling water.

Lighten up your spring—gingerly

nitrogen and 57% of phospho-rus. The resulting effluent ismuch cleaner than the receivingstream. This Living Machine™ isthe first of its kind in a cheeseplant. The natural process helpsour cheesemakers rememberthat what goes down the drainmatters.”

WFC and Cedar GroveUnfortunately we only have

access from our suppliers tosome of Cedar Grove’s cheeses.We do have access to grass-milkcheese, but due to the lack ofgrass during the winter months,the supply of grass-milk cheeseis sketchy. I hope to bring them

when the tank is full, or driedfor fertilizer.”

The rest of the water thenpasses through more tankswith filters, and plants ofcourse, and fish. The entireprocess from the starting tankto the final tank takes about 3or 4 days. From the final tank,the water flows through a pipeinto a holding pond. The pondprovides additional treatmentand temperature bufferingbefore the water flows intoHoney Creek.

The Living Machine™“removes 99% of the biologicaloxygen demand, 98% of thesuspended solids, 93% of total

in during the summer months.I do not have access to theButterkase or to theSqueaks™, however, anyonecan order from Cedar Grovethrough their web site or viathe telephone. The web site iswww.cedargrovecheese.comand the phone number is (800)200-6020.

If you are traveling throughWisconsin and happen byPlain, WI, I would recommendthe stop to take the tourthrough their factory and seethe Living Machine™.

Gourmet to go features Cedar Grove Cheese, from page 8

*All quotes taken directly fromCedar Grove’s web site or brochure.

12

March 2003

13

Thank you for your support14

Thank you for your support 15

Thank you for your support16

Better in bulk by Jim Richardson 17

ou’re going to wantto check out theincredible taste ofthe new individually-wrapped fruit bars

now available in the bulk aisle.Wow! These were originally a“veggie and fruit bar” that waslong on the veggies and shorton the fruit. It has been refor-mulated into something moreuniversally palatable; in factthey’re downright awesome.

There are two varieties tochoose from: “Veggie”, which isa fruit and vegetable mixture,but unlike the previous incar-nation, it has no garlic-parsleyonion taste. Believe it or notsome people liked that—including me – but this newveggie bar is basically the tasteof a fruit leather, only more so—sweet, tangy, and chewy.

Also sweet, tangy, and chewyis the other flavor, “TropicalFruit”, which must be tried tobe believed.

Every now and then I willsubstitute one of these flavorswith the “Pineapple Ginger”kind, which are also supergood as you might imagine,and like the other ones, eachbar contains 1-1/2 servings offruit!

These fruit bars are from thesmall company Dancing StarFarms from Buckland,Massachusetts; the same com-pany that brings us our fabu-lous and amazing “Chunks ofEnergy”, in “Carob Spirulina”and “High-Country Gorp” fla-vors. All their products sharethe same high quality and arehighly recommended.

Ooh! Ooh! I just thought ofthe other new thing y’all shouldtry in the bulk department; thenew variety of dried papaya.These are now ORGANIC, and

dontchaknow, the quality ismuch higher than the old com-mercial kind, with only a negligi-ble price increase. Wow are thesegood. The old commercial kindwere always so hard to chew,and the flavor was okay butnothing like these. These are still

chewy to be sure, but aremuch softer. And tastier – theyhave that real papaya taste;you’ll definitely be able to tellthe difference.

For that matter, all theorganic dried fruit these daysis just terrific. Try some ofthese and you’ll never go back.Just the other day in the storeI had a conversation with agentleman who said he lovedthe organic dried white figs,because the ones you usuallyfind are dry, but ours arealways so moist, and with sucha lively taste.

Other great examples are thenew organic pineapple rings,organic mango slices, andorganic dried fruit mix. Comeon down and see why I’m crow-ing so loud.

Y

I gotta crow!

Thank you for your support

Thank you for your support18

Gretchen MadsonStephanie JohnsonKathy CarlsonAndy GoldfineAudrey MonickenCarmen JohnsonTracy SchindlerRena BumgardnerJohn DurwardAndra KarnaEric VikenBevaLee WunderlichCasey McGeeLarry BottorffMichael MencelSarah BeasterMichelle AbrahamsonDavid LarsonMike StehlinJulie RosenwinkelRoyanne PedersenJulie HoweCandy BarboKaren Olson Richard Thomas Jr.Chris RohrerMary MarchelAlina MustonenDavid AndersonGregg SalisburyBerti MackeyRobert StevensJudy HolbeckCarl NolteGail VeselLinda DuBoisAnn MaxwellGarry HooghkirkSue SojournerAntony ElliotBonita MartinDonna StolpeBrigid LindquistMelissa BoyleKristeena NewbergHelen NelsonRaymone KralAlissa AckerElizabeth SjobergEmerson Tenants Co-opJean BeauduyMelody HernandezAron GoslingMarion AndersonJeff DurfeeJarrod NovotnyMartha DwyerLuann KleppeRobin TedlundJeanne Peloquin

Welcome,New Members!

Thank you for your support 19

Yoga Tree Studio1323 Broadway Street. Suite 220

Superior, WI 54880(715) 392-5055

HATHA YOGALEARN THE BASICS

The techniques of yoga balance body and mind. Youwill develop strength and flexibility while creating

inner peace and harmony.

Join us for an introduction to hatha yoga.You will get instructions on posture, breathing, and

receive a personal practice routine.

* March 4 – April 8, Tues @ 5:00-6:15 & 6:30-7:45pm($55)

* March 10 – March 27, Mon & Thurs @ 10-11:15am($55)

Multi Level Classes- Mon @ 12-12:40pm,Thurs @ 5-6:15 & 6:20-7:40 pm,

and Sat @ 12-12:40pm

* Must call to register-Class size limit is 10www.yogatreestudio.net

Celebrating the Earth20

The member line by Dianna von Rabenau 21

is very exciting torealize this is WholeFoods Co-op’s 10thAnniversary on 4thStreet and 33 years

in all. We moved here from 7thAvenue and 9th Street andalmost tripled our space alongwith huge sales and a bunch ofnew members. Now we are 1800active members strong with newmembers nearly every day.Thank you all. I hope you enjoythe pictures of the past in thisissue.

We alsohave expe-r i e n c e dincreasedw o r k i n gm e m b e rparticipa-tion over

over 1300 people came to thefair and I expect that numberwill only increase this year. Wewill also be hooking up with theGallery Hop this year (thatshould help a little with park-ing.) Look for artists, animals,musicians, community groups,food and more. The event is freeagain this year and I hope tosee you there.

Don’t forget about the nextMember Appreciation Day onWednesday, April 9th. Load upon staples and special orders,while getting an extra 5% offyour purchase. Remember spe-cial orders have their ownmember discount ranging from10 to 30% depending on whichdepartment you order from.

Well, have fun and take careeveryone.

It

Fourth and Ten

Thank you for your support

the last few years. Thank youworking members. I hope many ofyou will be interested in theupcoming Earth Day Fair onSaturday, April 19th. Last yearwas a big success with the much-needed help of a lot of members.If you are interested just contactme.

If you want to participate at theEarth Day Fair as a vendor, Ilook forward to that as well. Youcan log on to our web site atwww.wholefoods.coop. Last year

• 1/8 page $45

• 1/6 page $55

• 1/4 page $75

• 1/3 page $85

• 1/2 page $125

• Full page $195

• Insert $150

Note:25% discount to members

Advertising rates▼ ▼ ▼

Chad Coffey1331 Press Camp RoadTwo Harbors, MN 55616834-6035 ccoffey@irresistibleink.comTerm expires in 2004

Koresh Lakhan, Secretary1804 Vermilion RoadDuluth, MN 55803724-7421 hanskor@msn.comTerm expires in 2003

Claire Kirch818 North 19th Avenue EastDuluth, MN 55812724-4624 clairekirch@aol.comTerm expires in 2004

Katie Neff Dawson, President5993 Arnold RoadDuluth, MN 55803721-3065 knd@cpinternet.comTerm expires in 2003

Jean Sramek, Vice President316 Mygatt AvenueDuluth, MN 55803724-0237 sramek2@yahoo.comTerm expires 2003

David Syring2809 Morris Thomas RoadDuluth, MN 55811722-3602 davidsyring@yahoo.comTerm expires 2003

Geiger Yount, Treasurer3000 London RoadDuluth, MN 55804724-0652 geigman@aol.comTerm expires in 2004

e-group address for entire Boardincluding General ManagerSharon Murphy:wfcbod@wholefoods.coop

WFC Board of Directors

The Whole Foods Co-op is com-mitted to the Cooperative Principles,to providing its members, patronsand community the highest qualitynutritious whole foods, and to theproducts and practices which makepositive changes in the life of itscommunity, employees and environ-ment.

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

Mission Statement

Co-operative Principles

22 New Board and “Old” Friends

Thank you for your support

Sphagnum Moose oversees theCo-op’s book shelves.

Below, General Manager,Sharon Murphy, and a previ-ous co-manager, JohnFisher-Merritt, photographedshortly before the move (10years ago) to 4th Street.

Outside the Box by Michael Karsh 3

The Back Forty

ot being a personwho watches muchtelevision, I stillhave seen my shareof reality television.

Mostly a handpicked group ofpeople subjected to preposter-ous circumstances striving for adubious reward. We get towatch the devolution of friend-ship, committed relationshipsand social values in a parade ofwhat would seem to be worst inour natures. The popularity ofthese programs at a time of direworld crises and nationaltragedy could leave a personworrying about whether we areready to face the sorts of chal-lenges that are cropping up onall sides. The wherewithal isthere, we know that much, butis the resolve?

Somewhat like the raggedand brown winter which hascomprised most of what wehave received this year, thefinancial situation in the stateand nation are quite serious forall but the truly affluent. Thereare many schools of economics,which suggest ways to resolveour present problems, but it,remains that there will be sig-nificant cuts on our state levelfor many worthy programs. Thiswill most certainly include agri-culture and so by extensionthat small slice of the pie ear-marked for sustainable agricul-ture. However, in the very heartof optimism in ingenuity whichis successful small-scale farm-ing is also the promise for amore stable economy in whichmore participate and benefitfrom the wealth (bother mone-tary and resource) ofMinnesota.

Whatever the merits of stimu-lus packages from the WhiteHouse, and Congress, we are allon the ground where theseanswers will be tried. While lis-tening to the gubernatorialdebates last year I was struck

what we (rightly I believe) thinkthey are not finding with thestatus quo. But no rising isgoing to happen if we don’tacknowledge that we are, like itor not, part of a whole, movingin a direction that we can effectbut not control. Especially intimes where finances arecrunched, parallel efforts makelittle sense. Working toward thecommon goal of the well beingof those living in the stateshould be the direction of all.The economic rapaciousness ofsome corporations and inter-ests cannot be denied, andshould never be undressed.However, given the dire circum-stances of the state and federalbudgets, when better to moveoutside the box of the likemind-ed, and into the larger mutualself-interest, that comes onlyclearer when business-as-usualis in trouble?

Reality television only givesus struggles whose import areessentially nil, while we havemany more pressing matters athand. Unlike the TV world, thisstruggle has the potential tostrengthen and bring about thebest for all involved. We mustbe ready to appreciate theefforts and achievements of thediverse elements of oureconomy, while making aunique place true to our vision.We can't be trapped in our ownbackwater, watching the strug-gles of the interests around usas if we were uninvolved. That'sTV, and we need to think out-side that box.

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by some comments by Ken Pentelon this subject. While he seemedto have a grasp of the importanceof sustainable agriculture forcommunities and health, andspecifically Organics; he seemedrudderless in terms of the finan-cial import of grain and otherlarge-scale crops to the fiscalwell-being of the state, insteadpitting one against the other.While this makes ideologicalsense, it doesn't make muchpractical sense in that Minnesotamust continue to exist amongstother states, and in a global marketplace that is not going togo away or leave Minnesotaalone. It is too narrow a vision,as if our fate is in our hands as aself-selecting community, anddenies the fundamental intercon-nectedness that is our modernsociety.

Sustainability must begin to belooked at in the larger context ofwhat strengthens the society atlarge, and how that society canbe bettered, as well as the goodof the land and small farmingconcerns. In order for sustain-ability to be practicable, especial-ly in hard times, it must neverlose the vision of the importanceof what this shift means.Likewise, it must not lose sight ofthe fact that it exists within acontext whose rules and struc-ture it cannot erase by sheerwillpower. Rather, the promise ofsustainability is in its ability totransform and re-invigorate whathas been sidelined in terms ofthe importance of the family farmand small communities. In thisway we can make a unique andtransformative place for anessential element of a healthysociety, not parallel to butengaged with the large and com-plex picture of the millions in thestate who are trying to live anddo the best for their families.

The leaven of what might be amore traditional vision could gofurther to reach the public with

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In this issue:WFC’s 10th Anniversary

on 4th Street

Gazette now features fotos

Earth Day Celebration

Expansion plans update

Recipes

Lots of new products in store

Cedar Grove Cheese

Order your garden plants!

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PAIDDULUTH, MN

PERMIT NO. 492

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