Garbanzo Gazette Spring 2010

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DULUTH,MN

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610East4thStreet

DuluthMN55805

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2010

GARBANZO

GAZETTE

A G A R B A N Z O G A Z E T T E2 S P R I N G 2 0 1 0

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

www.wholefoods.coopSTORE HOURS:

7 am – 9 pm every day

Membership Investment:$100 per voting membership

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

The Garbanzo Gazette is publishedfour times a year (March, June,September, December) for theMember-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, andcommunity issues. Views and opinionsexpressed in this newsletter do notnecessarily reflect those of Co-opmanagement, Board or Member-Owners. Submissions must be receivedone month prior to publication. Thenext deadline is Friday, April 30. Refersubmissions and questions [email protected].

Editor: Shannon SzymkowiakContributions: Members & StaffDesign: Kollath Graphic DesignPrinter: InstyPrintsMailing: Barcodes PlusReprints by prior permission

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

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

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MOVING? Pursuant to WFC Bylaws,Article I, Section 6. Current Address.Each Member agrees to provide to thecooperative his or her current address andto keep the cooperative informed of anychanges in address. This obligation shallcontinue even after a membership hasbeen terminated as long as the Memberhas any interest in the cooperative. In aneffort to remind our Member Ownersto keep WFC advised of addresschanges, the Board, on 8/26/96,approved a policy making a Membertemporarily inactive when there is nocurrent address on file. InactiveMember Owners are not eligible formembership benefits and will notreceive the newsletter.

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BEFORE RECYCLING THIS COPY ofthe Garbanzo Gazette, please pass italong or share it with a friend orneighbor. This can help save a bit onpaper costs and reduce waste. Also, it’sa good way to introduce folks to WFCwho aren’t current customers orMember-Owners.

Locally, the City of Duluth, the A.H.Zeppa Family Foundation, the DuluthSuperior Area Community Foundation,the Local Initiatives SupportCorporation, and the OrdeanFoundation have coordinated efforts todevelop “green jobs” = jobs relating toor involving actions for protecting thenatural environment that have careergrowth potential and a living wage(http://duluthgreenjobs.ning.com).Work groups are creating action plansfor green job development in the areasof: Government and Schools, BuiltEnvironment, Transportation System,Food System (this is where WFC isparticipating), Resource Production, andEnergy Production.

Within our Hillside neighborhood,WFC is participating on committees toensure a safe and walkable Hillside, tosponsor a HillFest block party on 4thStreet in September 2010, and to re-energize the Hillside BusinessAssociation.

management report

T he seventh CooperativePrinciple adopted by theInternational CooperativeAssociation/ICA in 1995:

Concern for community—Whilefocusing on member needs,cooperatives work for the sustainabledevelopment of their communitiesthrough policies accepted by theirmembers.

The 2008–09 economic recessionthat many of us are still digging out ofre-emphasized the relevance of ourBoard’s ENDS Statement:

In Duluth there is a thrivingconsumer-owned cooperative thatsupports, invests and partners tocreate a healthy community including,but not limited to, a healthy regionalfood system.

We continue to work on action stepsfor the goals developed at the 2009Food Summit at UMD last November(www.superiorfoodweb.org). Across theUS, communities are coming togetherto promote personal health andenvironmental stewardship whilerevitalizing local economies. There aremany proposals for the use of moresustainable practices and, at least for awhile, quite a few opportunities forfunding. Even the US Department ofAgriculture has a new initiativesupporting the development of localand regional food systems(www.usda.gov/knowyourfarmer).

4 0 0 W E S T S U P E R I O R S T R E E T, D U L U T H 5 5 8 0 2 218.626.1118 I w w w.ecolivingspace.com I [email protected]

by Sharon Murphy, General Manager

survey says…

This year,2010, marksWFC’s 40thanniversaryas a Hillsidebusiness andas aconsumer-ownedcooperative.As wecelebrate thisanniversary,we recognize

and respect the contributions of a groupof people who started one smallbusiness tucked away in aneighborhood on a hill in NorthernMinnesota. And one way, maybe thebest way, we can show that respect is tocontinue working for the sustainabledevelopment of our community, ourregion and our planet. GG

Sharon MurphyGeneral Manager since 1988Attended first CCMA in 1988Gazette contributor since 1978Still never gets the last word

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

Vivian L. OrmstonJanee BeckMitchell PetersonJames A. PetersonAnne C. SullivanWinne PetersonRuth HenrySara BaylorKatherine N. StorySara KruegerKathleen CargillLoralee PasleyYvonne JohnsonGene K SchweigerWendy WennbergMichelleSternberg

Roland YeatonJohn MyersJeanna GagneRosy BradleyNancy ZieglerPatricia Ann FordChally Topping-Thompson

Shane T. BudreauJoann DevichRandi HadlandKaren M. JohnsonCheryl MichonDiana OestreichSheryl TheuninckSonya HouseShelly BarlassLynelle GayHanson

Tricia FeiertagChristopher SauveEvelyn WingLinda MankusStacey NilssonRobin MccartneyJan HarkinsBrandy MakiNora BockJudy NyhusKari DresbackThralow

Debra WentzelRandy FenderKristine CrowleyJessica AnnForsman

Shannon SmithJeff FluguearBilly RayTownsend Jr.

Nita M. NankervisSusan CoenKristine MoosGayle StandagePaige DoyleMeggan CzapigaLinda BobenTerry J. CooperMary Ann JonesPaolo TerziKaren J. JohnsonJoan FarellJohn-Paol MetsaKenneth BitzerLinda BurnsJean M.Christensen

Gayle CoyerLarissa SchmittAnne C. DeignanJames ThomasWilde

Cheryl McnultyDebra EllisonAnn-MarieCarlson

Emily OstosSherri MaisukRebekah E.Nelson

Jan MeneelyKathleen ValentiDonald C. CarlsonTrevor W.Peterson

Emily DarnellJason RindahlChristina WoodRebecca MinorAndrea HankinsRebecca HerstadMichael F.Berthiaume

Rebecca L.Ratajek

Patrick R. CarlsonNeena Anne KiddMary SlatteryLaurie MicheauGenevieve TenesoWilliam Van LohHana R GoldfineSteven JamesDalager

Dennis NordineAlicia KayJohnson

Tamera MoeDylan TusherDenise NobsSolveig JohnsonMary L AllenAdam WisockiLaverne I. RengoSadie HondlJudith NelsonAdam RenneLiz ScheidtMonique RogersJosephVondrachek

Diane MalmAnnette RileySarah MickelsonThomas KogowskiJodi ClairDavid RoscKathleen MctigheDarold PowersKathleenDougherty

Cheryl J. SmithSarah SchmidtDawn WitherillEric HuieSue YorkLeevi OlkonenKathy DerocheClaudia ModichJames ObrienRochelle ClearyAnna LepageJenni TryonCarlson

Jeanne OmanKevin PexaTerese TalyJack LeeJenniferBuccanero

Brian VotavaMary D AhlstrandHonor SchaulandChris BlomerBenjamin R.Forrest

Janice CredeCaleb ThomJudith WesleySam MorleyKristin GoffJulie OconnorKelli BurklandGloria Walters

Desiree WhitesideEric HerrmannKit DavisHelen SesserKatherine JacobsPatricia BerntsenMeghan RoseJohnson

Alicia Hernandez-Gilbert

Cynthia BakkeElizabeth IsaksonMartin GoldbergKen DeanMatthew HirschDavid P.Fagerstrom

welcome, newmember-owners!

One hundred sixty-sixnew Member-Ownersfrom November 1,2010 – January 31,2010. The totalnumber of newMember-Owners sinceJuly 1. 2009 is 396.Can we reach our goalof 800 new Member-Owners by June 30,2010? Welcome andThank You to all of ourMembers. Wewouldn’t be aroundfor the last 40 yearswithout you!

by Mary Dragich, Board Member

membership matters

W hat is our co-op’s placein the ever-changing foodsystem world? Concern forcommunity, an internation-

al co-op principle, is grounded in socialresponsibility. It guides cooperatives tohelp make a better society. Our co-opdemonstrates concern for the westernLake Superior region by “supporting,investing in, and partnering to create ahealthy community including, but notlimited to, a healthy regional food sys-tem” (see the ENDS statement, page6).What does the co-op do? It works

hard to stock locally grown and madeproducts throughout the store.Supporting local growers and produc-ers creates healthy community bystrengthening relationships amongcommunity members and by keepingmoney in the community. This is why Iam a WFC Member-Owner. I like know-ing and supporting the people whoproduce the food I buy.Behind its familiar face as a local

food provider, the co-op is involved inmany other community projects involv-ing food systems issues. For example,Sharon Murphy, co-op manager, is amember of the Local Area Food Systemcommittee, the group that brought uslast November’s Food Summit.Members of the group, who includefood producers, academics, and con-sumers, know that local food is in highdemand and want to address infra-structure and other issues that stand inthe way of a stronger local food system.Sharon and I are members of the

Green Jobs Initiative Food SystemCommittee. Funded by a coalition oflocal organizations and foundations,the Green Jobs Initiative brings peoplefrom various community sectorstogether to develop action plans forgreen job development. The food sys-tem task force looks at ways to buildthe regional food system while estab-lishing green jobs. Small groups workon ways to employ people in urbanfarming, farm education, and inincreasing food supply and job projectssimilar to Chicago’s Growing Home.The co-op is a co-sponsor of this

The following folks have undeliverablerebate checks awaiting them at CustomerService. If you are on this list, come on in.If you know somebody on this list, tellthem to come on in. Have some ID readyto pick up your check and verify yourcontact information so we will not haveproblems in the future delivering checks orany other important co-op information.

CurranTax Service

218-720-6000Tax Preparation for Regular People

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

Rental IncomeSmall Businesses:

Contractors, Therapists etc.Corporations

Thomas J. CurranEnrolled Agent

18 years experience

year’s One Community, One Book pro-gram featuring Barbara Kingsolver’sAnimal, Vegetable, Miracle. The co-opwill offer special classes, sponsorevents, and assist with event publicity.Co-op support of Slow Food LakeSuperior includes ticket sales, postingevent information, and staff presenta-tions at events.Other projects in the community

that address food system and issuesinclude the Duluth’s Statewide HealthImprovement Program, which address-es school nutrition. Coordinated by FitCity Duluth, this project assesses cur-rent nutrition policies and practicesand helps develop and implementchanges in Duluth schools. Groups atarea colleges and universities encour-age their food services to serve locallygrown food.Co-op Management, Staff, and

Board members keep our ears to theground. Learning about communityprojects helps us decide whether orhow partner with others to make con-tributions toward a better society. Whatmatters to you? Let us know whatyou’re doing. Suggest new ways inwhich we can practice the principlesthat underpin communitycooperatives. GG

Kymberly AndrewEdward BacigEdward BrownFranceRyan DahlbergEthel DavisAngela Grow-ViditoBlen Girmay FitwiLevi HansenJosh HorkyWayne Kettelhut

Sarah KyllanderJohn McGeeAnne RalinsJordan SaethreLanay SamuelsonDavid M. SmithRussell StewartDawn TylerWendy VraaLeah WestrupLeslie White


MarchGluten-Free Tour deTaste: a free WFC eventTour hosts: WFC Promotions& Education Staff

Tuesday, March 9,6:00–7:30 pm

Does Celiac Sprue or a GlutenIntolerance leave you stumped for din-ner or snack ideas? Would you like totaste some of the gluten-free productsthe co-op offers? If so, please join us aswe navigate the gluten-free products inthe store, taste some along the way,and help you find delicious alternativesthat won’t leave you twisted up inknots. This free event is catered specifi-cally for those with wheat and glutenintolerances. Limit: 20 participants.Registration is required.

Creating Lasting ChangeInstructor: Paula Williams


Are you ready to make some changesin your life? Spring is the perfect timeto plant the seeds of change that will,with tender, loving (and persistent)care, grow into a flourishing garden!Join us in this engaging class as weexplore the role (and power) of our val-ues and habits in the change process.

Eating the Elements:Ayurveda and theSix TastesInstructor: Bonnie Ambrosi

Thursday, March 18,6:00–8:00 pm

In the ancient Indian science of healthcalled Ayurveda, “taste” is a system fordescribing which of the five elements— earth, water, fire, air, and ether —are present in a food. Understandingthe six tastes can guide you in choos-ing foods that support your health, andbring a new level of awareness andappreciation to your meals. Join us fora fun class on how to eat the Ayurvedicway, with delicious examples of all sixtastes!

spent her time perfecting gluten-freebread recipes. Come and learn, taste,and get recipes!

The Art of VegetarianismInstructor: Tony Ferguson

Friday, April 16,6:00–8:00 pm

If you’re wondering how to incorporatemore vegetarian foods into your life,but are unsure where to begin, this isthe class for you. Tony will discusssome of the basics of vegetarian cook-ing, create some artful, easy-to-learnrecipes, and will inspire you to intro-duce more live and healthful foods intoyour kitchen.

From Winter Storesto Forest FloorsInstructor: Tom Linderholm

Thursday, April 22,6:00–8:00 pm

Barbara Kingsolver’s award winningbook Animal Vegetable Miracle hastouched the hearts and appetites ofmany. Join us along with chef TomLinderholm to celebrate the conceptspresented in Kingsolver’s book and kickoff the local eating season in style. Thisclass discusses the transition out of thepantry into our own back yards, andhow to utilize the bounty of each sea-son. From preserved, root-cellared, andcanned goods to early spring mush-rooms, micro greens and ramps, you’resure to leave class feeling inspired andready for a fresh year of local eating.

Tastes of IndiaInstructor: Koresh Lakhan


Former restaurateur Koresh will guideclass participants through some of hisfavorite, easy-to-make Indian dishes.He’ll feature such classics as

Basmati Rice, Dal (split pea soup),Navraton Korma (mixed vegetables inlight cream sauce), Curried Chicken,Naan (flat bread), Chai, and as abonus, Koresh’s recipe for home-madePaneer (cheese). Your taste buds won’twant to miss this class!

Caribbean Roots,Spring Break StyleInstructor: Lyndon Ramrattan


Imagine spring break in the Caribbeanbut without the airports and thecrowds! Join Trinidad/Tobago IslanderLyndon as he cooks up another feistyarray of dishes, tropical style. You’ll beeducated, entertained, and well-fed inthis class. Menu items include apineapple-mango salsa, CaribbeanCoconut Shrimp or Tofu Curry (Tofu forthe Vegetarians), and a CaribbeanHerbed Roti (Roasted HerbedFlatbread). Your taste buds won’t bedisappointed!

AprilBack Country GourmetInstructor: Chris Rubesch


April is a great time to start hitting thelocal parks and trails, and to start plan-ning for your big summer campingadventures. Join Chris Rubesh, ultra-marathoner and back-country cook, ashe shows you how to create some fill-ing trail-side foods that are easy topack and satisfying to consume. Withthe secret to making backpacking chili,pancakes, and even your own powerbars you’ll never have to resort tofreeze- dried meals again!

Baking Gluten-FreeBreadInstructor: Emily White

Wednesday, April 14,6:00–8:00 pm

If you missed Emily’s gluten-free breadclass last session, you have anotherchance! This is the same class asoffered in January, which filled up, so ifyou’ve taken the January class, pleasedon’t sign up for this one. Learn howto spend less and make your own deli-cious gluten-free breads. InstructorEmily White, our regular Raw Foodsinstructor, also eats gluten-free and has

MaySay Cheese!Instructor: Shannon Szymkowiak

Thursday, May 6,6:00–8:00 pm

In answer to the many requests for acheese class, here it is! In this class, wewill expand your cheese selectionbeyond basic cheddar by tasting a vari-ety of cheeses, preparing some disheswith some unfamiliar varieties andmaking a basic cream cheese fromscratch. This class is the answer to thequestion, “There is so much cheese,how do I choose?”

Spring AsparagusInstructor: Scott Graden

Tuesday May 11,6:00–8:00 pm

Explore a variety of cooking methodsand recipes as Scott Graden, chef andowner of the New Scenic Café, walksyou through some of his favorite cre-ations using spring asparagus. Recipesinclude asparagus flan, appetizers, sidedishes, and more. Join us to celebrateone of spring’s finest first vegetables.

That’s How We Roll!An Introduction to Spring Rolls,Egg Rolls, and More.

Instructors: Debbie Manhart &Kate Toumi

Thursday, May 20,6:00–8:00 pm

Does making your own egg rolls andspring rolls seem too difficult? Is itpossible to create tasty rolls withoutthe use of a deep fryer? Find theanswers you seek in Debbie & Kate’sclass, learning new techniques forthese delicious all-season appetizers.You’ll discover new egg and spring rollrecipes as well as accompanying dip-ping sauces. We guarantee you’ll leaveclass feeling ready to roll!

CanapésInstructor: Scott Graden

Tuesday May 25,6:00–8:00 pm

Planning on entertaining or simplylooking for some easy, tasty, andhealthy appetizers? Learn how to makea variety of sweet and savory canapésusing the season’s freshest ingredients.Scott Graden, chef and owner of theNew Scenic Café, will share recipes,techniques, and presentation ideas onhow to make small bites big businessin your home.

THE FINE PRINT… READ ME PLEASE!Unless otherwise noted, classes are $25.00each for non-Members and $20.00 each forMembers. You must pre-register, as spaceis limited. Prepayment of your class isrequired to reserve your spot. Classes andlectures must have a minimum of 6students signed up 48 hours in advance forthe class to take place. If there are less than6 students registered, each student will becalled by WFC and informed of thecancellation. They may then either put theirpre-paid money toward another class takingplace within the next three months or theymay receive a full refund. If a studentcancels at least 48 hours before the class,the refund will be applied to a future classor a full monetary refund will be given. Norefunds will be given for cancellationsreceived after the48-hour deadline or for no-shows.

spring classes

222 E Superior StDowntown DuluthTickets: 218-336-1414

222 E Superior StDowntown DuluthTickets: 218-336-1414teatrozuccone.com

Older by the Lake

Thurs-Sat March 11-13, 18-20 at 7:30 pmSunday, March 14 at 2:00 pm

All tickets $15 colderbythelake.com

Colder by the Lake presents “Older by the Lake,” a comedy about aging, directed by Margi Preus and Jean Sramek, and featuring some of the Twin Ports �nest comic actors (including musical guests Sarah Lawrence and Cal Metts). “Older” will examine brain tissue samples, tickle funny bones, and set up a play date between you and this mortal coil.

Bonus: large-print playbill.

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44


news bitesINTERESTED IN SUPPORTING THEDEVELOPMENT OF URBAN GARDENSVisit the web site of the Duluth CommunityGarden Program(www.duluthcommunitygarden.org) or email [email protected]. The GardenProgram’s Growing Together Campaign needssponsors to fund much-needed improvementsto the garden sites including fencing, water andcompost.

APATRONAGE REBATES DISTRIBUTEDFOR FISCAL YEAR (FY) 2009Over 4,600 patronage rebate checks weremailed to Owners in early December. Pleasecash your check. Checks not cashed withinninety (90) days of the date of issue will add toWFC’s tax liability in 2010. For details on thewho, what, why and when of patronage rebates,please visit WFC’s web site:www.wholefoods.coop

ASUPPORT FOR ALTERNATIVETRANSPORTATIONDuluth Transit Authority/DTA bus passes arenow available for purchase at the CustomerService Counter. WFC’s Courtesy Cab Couponprogram has begun a six-month trial run inpartnership with Go Green Taxi and Yellow Cabof Duluth. Details on this program are availableat the Customer Service Counter and on WFC’sweb site: www.wholefoods.coop

ASUPPORT FOR RECYCLINGIn partnership with Western Lake SuperiorSanitary District, the Minnesota Chamber ofCommerce and Lincoln Park Life Skills (MNState Operated Community Services), WFCaccepts clean plastic bags for recycling throughthe “Its in the Bag” program. A drop-offcontainer is located next to the ATM.

ASUPPORTFOR HAITIThrough July 2010,100% of donations to the CooperativeEmergency Fund will help the long-termrebuilding efforts for cooperatives in Haiti. Formore information or to make a donation, visitthe website of the Cooperative DevelopmentFund (www.cdf.coop).

AHIGHER NUTRIENT LEVELSFor the latest study to find significantly highernutrient levels in organic food:http://www.naturalnews.com/027854_organic_food_nutrition.html

AHONORABLE MENTIONCongratulations to our fellow cooperators atthe Wedge Co-op in Minneapolis for achievingan honorable mention in the medium categoryof the Global Awards for CooperativeExcellence announced in November 2009in Geneva, Switzerland.(http://www.globalawards.coop/PreviousWinners.aspx).

gourmet to gospring is in the air

Spring is just around the corner(I hope) which means changesare in the air and spring clean-ing. The Fog City Deli has

decided to make some changes wehope you will be excited about. We aregoing to re-do our coffee bar menu andour sandwich menu (don’t worry —we will keep the best sellers). This issomething I am excited to take on andI would like to get ideas from our staffand customers. If you have any ideas,please write them on a comment cardand they will be forwarded to me. Don’tfeel bad if your sandwich or coffee ideadoesn’t make it to the menu as thereare only so many of each we can offer.However, we are currently highlightinga new sandwich of the month and inMarch will be starting a coffee drink ofthe month, so your ideas may end upthere as well.

Exciting news for you olive lovers outthere — we have been able to reducethe prices! Some olives we were able toreduce by more than half so stop bythe cheese case and check out the newprices. We also have some new olive-

related items such as the cheesestuffed olives and the olive salsa, socheck those out as well.

For those of you who really lookforward to the cheese of the monthhere is a preview of the next fewmonths:

• March — Havarti/Spanish

• April — Goat/Chevre

• May — Manchego/Muenster

Another exciting thing happening isthat Kate, one of our Bakers, and I aredoing a “This is How We Roll” class inMay. We will be teaching how to makeegg rolls and spring rolls as well assome dipping sauces to go with them.Want to learn or just need some newideas? Sign up for this class.

Oh, yes, I love spring — mainlybecause it means summer is on theway.

Debbi Manhart is looking forward to sometime at the cabin this summer andspending time with her new niece.

by Debbie Manhart, Deli Manager


It was, however, about the besteducation Board Members could havehad. Those detailed spreadsheets tookon new significance. Management keptus informed about sales growth, profits(and losses), average daily sales, anddozens of other measurements of how abusiness is doing. Like a ship changingcourse, we saw how successfulmanagement reacts to changing

conditions.Despite the gloomy

economic news that assaultsus, our good-looking andtalented management hasbeen proactive, and kept theCo-op strong. They revise thebusiness plan constantly, andreact to market trends andchanging Member-Ownerneeds nimbly. Staff hasbecome more flexible, more

experienced, dare I say smarter aboutwhat it takes to keep the Co-op runningwell (and profitably). All this, and serviceremains great.(WARNING: Do not read this and

announce afterwards, David says thattimes are great. Please do NOT take thatas my message.)What I am trying to say is, that under

difficult economic conditions, maybe theworst many of us have ever seen, theCo-op is surviving, more than surviving,

board reportboard ofdirectorsAlison ChampeauxAd Hoc Policy CommitteeGME CommitteeTerm expires [email protected]

Mary DragichTerm expires [email protected]

Chris EdwardsonFinance CommitteeTerm expires [email protected]

Mark FriederichsTreasurerFinance Committee (Chair)Term expires [email protected]

David HelfPresidentGME Committee (Chair)Ad Hoc Policy CommitteeTerm expires [email protected]

Theresa KoenigVice PresidentBoard Recruitment Committee (Chair)GME CommitteeAd Hoc Policy CommitteeTerm expires [email protected]

Heather MurphySecretaryBoard Recruitment CommitteeTerm expires [email protected]

ASharon Murphy, General ManagerWhole Foods Co-op610 E 4th StreetDuluth, MN 55805728-0884/w728-0490/[email protected] web site:?www.wholefoods.coope-group address to communicate with entireBoard and GeneralManager:[email protected] 218 728-0884 to leave a call-back requestfor a Board member.Letters addressed to Board membersc/o Whole Foods Co-op, 610 E. 4th St.,Duluth, MN 55805 will be forwarded unopenedto the Board/Board member.

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

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

may you live in interesting timesby David Helf, Board President

We are in the second year of aserious recession. Manyeconomic indicators tell uswe may be moving towards

a stronger economy by year’s end, buthouseholds have suffered. Jobs were lost;retirement savings diminished, andhomes were foreclosed upon. A fairquestion to ask is, “How is the Co-opdoing?”One important measure of

the health of a retail businesslike ours is sales growth.When we opened our newstore, sales grew about 55%.Fiscal year 2009 saw salesgrowth of slightly less than6%. I think most of us wouldsee that as an ominous trend.With a larger store the

phenomenal growth wasexpected, even predicted, butthe severe downturn was not. New storeor not, Whole Foods Co-op did notremain an island of prosperity. Nationaland world economies are toointerdependent.Not long ago, we had to react to lower

sales and general sluggish businessconditions, and to be frank, it was notthe most cheerful of times to be a BoardMember. As I attended meetings Irecalled the old Chinese saying, “May youlive in interesting times.” Boy, times gotvery interesting.

David HelfBoard President

INTERESTED IN HOW THE BOARD WORKS ?Meetings of the Board of Directors, except for closed sessions, are open to WFC Owners. If you have an item for discussionat the Board meeting, please submit your item in writing by the first Friday of the month in which you request the Board’sconsideration. Such agenda items will be subject to time constraints at the Board meeting. Board meetings are on the 4thMonday of every month beginning at 5:30 PM subject to change due to holidays and co-op events.

and making the best of the situation. I’llbe sure to tell you when things are rosyand wonderful, but we’re not at thatpoint just yet.So continue to support the business

you own. All the intelligent managementthere is cannot replace the support fromour 5,300 or so active Member-Owners.You have helped make us successful byfirst of all, deciding to join, and second,by shopping at the Co-op. The recentdividend the Board declared wasconcrete proof that the success of ourMember-Owners and the Co-op itself arelinked. With a little luck and greatmanagement, maybe these dividends willbecome commonplace. We’ll watch howthe year turns out, and keep youinformed.We continue to be forward-looking,

planning for success, knowing that ourMember-Owners and shoppers willcontinue to want sustainable, local, andorganic products, and are stronglysupportive of our goals. Tell us how wecan do it even better, and tell your friendswhat they could gain by becomingMember-Owners.Thanks for reading. GG

E-mail questions or comments for theBoard at [email protected]

Area’s Largest Selectionof Organic Wines

• Over 1,000 hand-picked wines• Knowledgable staff• Large selection of wine racks, stemware,

openers, books and more!

Fitger’s Brewery Complex • 600 E. Superior St. • Duluth218.733.0-79 • www.fitgerswinecellars.com


If you’ve read past installments ofthis column, you will have noticedthat I often refer to the tastes ofvarious foods. In Ayurveda, taste

(or rasa, in Sanskrit) is a system fordescribing which of the five elements— earth, water, fire, air and ether —are present in a food.If we say, for instance, that a food

tastes sweet, that means the elementsof earth and water are present, withtheir distinctive qualities of cool, moistheaviness. Salty taste is created bywater and fire, holding moisture andheat in the body. Sour taste is made ofearth and fire. Earth is heavy and cold,while fire is light and hot; the combineto form a taste that is mildly warming,rather light, somewhat moist. Pungenttaste indicates the presence of fire andair—hot, light and dry. Bitter tastealone contains the element of ether,combined with air. It is the coldest andlightest taste, and fairly dry. Astringenttaste comes from earth and air, whichbalance each other to create a mildlydry, cool, grounding effect.Sweet taste, in Ayurveda, includes

not just the obvious sweeteners likesugar, honey and molasses, but also

milk, grains, beans, seeds and nuts,fruits, some vegetables, and meat.Salty taste simply comes from salt.Sour is present in fermented foods,such as pickles, wine, and yogurt, andin acidic fruits. These three tastes formthe basis of our diet. They include sta-ple foods and they are the tastes weenjoy most, or even crave. They arecalming tastes. Their action is to buildmass—they transform energy intoform.The other three tastes are rather dif-

ferent. Pungent taste is found in mostspices and in vegetables with a bite,such as radishes, hot peppers, basil,cilantro and parsley, onions and garlicand fresh ginger. We find bitter taste inasparagus, rhubarb, and some leafygreens. Swedish Bitters is a bottledpreparation of bitter herbs that can betaken in a little water. Astringency turnsup as a secondary taste in many foods:celery, cabbage, broccoli, cauliflower,kale, turnips and rutabagas, saladgreens, potatoes, beans, rye, and cer-tain fruits, including apples, figs, cran-berries, pomegranates, and underripebananas. We also find bitter and astrin-gent tastes in two common beverages

— tea and coffee. Coffee can havesome pungency too, as can tea if it isspicy. Black or green tea is more bitter;herbal tea with alfalfa, dandelion, chico-ry, strawberry leaf, or hibiscus is astrin-gent. These are cleansing tastes. Theiraction is to transform mass intoenergy.How do we apply this to eating for

balance? In these weeks of late win-ter/early spring, conditions tend to becool, wet and heavy. We may feel this inour own constitutions as congestionand sluggishness. Sweet, salty and sourtastes will bring even more moistureand weight into the body; but pungenttaste will stronglywarm and dry us,bitter taste willbring lightness, andastringency agrounded dryness.A diet of thesetastes exclusivelywould be hard totake, but includinggenerous amounts— in the forms oftea, spices, beans,leafy greens and

In Balance with Ayurvedaby Bonnie Ambrosi, Member-Owner

vegetables with a bite — will really helpto balance the elements in our bodies,supporting and creating health.As always with Ayurveda, the

emphasis is on becoming more aware,rather than “getting it right.” When youeat, notice what you are tasting.Appreciate the play of elements in cre-ating something so delicious as food,and feel the subtle effects of the differ-ent tastes. You may be led to try —and even enjoy — foods you’ve previ-ously avoided! Happy tasting! GG

Bonnie Williams Ambrosi is a certifiedAyurvedic Health Educator and teachesyoga and ayurveda at several locations.Contact her at (218) 728-9942 [email protected] or visit herwebsite at grihastashramiyoga.com

Yoga North—The Northland’s Premier Teaching School look for exciting classes, events and workshops online

www.YogaNorthDuluth.com www.YogaNorthDuluth.blogspot.com

218.722.9642

Want a fresh start on health for the Spring? Join us for a yoga class!

All of our classes are open for new registration beginning the week of March 8th. Classes in Hatha (including specialized

classes like Mamasana, Yoga & Guys, Restorative, Yin Yoga and more), Power (including Vinyasa

and Ashtanga), Kundalini and Yoga Play for kids.

We also offer in-depth studies in Eastern philosophy, meditation, and the 8-fold path of Ashtanga

yoga; retreats and adventure trips along Lake Superior shores.Looking to take your study

deeper? Enroll in our 200 & 500 hour yoga teacher training today.

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Front End Clerk Jenny Graupmann isbusier than ever in her final semesterof grad school, receiving a Master ofMusic in Vocal Performance. She sangthe lead role of Nedda in the operaPagliacci in February, and tackled hergraduate recital that same month.Jenny now looks forward to performingin a Vocal Jazz Cabaret show at UMD’sWeber Music Hall April 8–10 (7:30 pm)and an all-jazz recital in Grand Rapidsin June. She has also put together avocal jazz group who will be giggingaround the area soon, performing vocaljazz, standards, pop tunes, etc. Shenotes that they will also be for hire!

March is Staff Art Exhibit month! Whatdoes the WFC staff do when we’re notculling produce, grilling sandwiches,bagging groceries and stocking soup?Come and find out! A number staffmembers will show their artwork in theBrewery Creek Overlook area fromMarch 3rd through April 6th.

Produce Assistant Manager AlexMohrbacher and his partner Katetraveled to Costa Rica this winter!They spent time at a WWOOF(World-Wide Opportunities onOrganic Farms) farm in Mastatalover Christmas, spent a weekend onthe beach of Manual Antonio surfingand sloth-watching, then toMonteverde, high in the mountains,to practice Spanish and learn theintricacies of the coffee business.Their host family grows qualityArabica coffee beans, harvests, androasts them on site. Thanks to Alexfor sharing these travel stories andfarming insights with us here at theco-op!

Front End Manager BrianaBrewington and her husband Donexcitedly report that they have a newpuppy! She is a Black Lab/GermanShepherd mix and her name isGreta. Greta is lucky to have suchwonderful new parents.

Grocery Buyer Joe Ulvi sends thismessage: “Spring is just around thecorner, and that means it's time toget the motorcycle ready. Weatherpermitting, the First Thursdaymotorcycle meet & ride will resumeon May 6th!! So keep your eye outfor the flier, and get that bike ready!If you haven't been on a ride, wemeet every first Thursday of themonth in the WFC parking lot at5 pm, and go for a ride around 5:30.Everyone is welcome, so come on out!"

Promotions & Education ManagerShannon Szymkowiak will be somehowinvolved with “Older By The Lake,” thenewest Colder By The Lake production.Shows will run March 11–14, 18–20 andwill also feature former Board PresidentJean Sramek. You will also recognizeother WFC Member-Owners in the castand crew of this funny look at the agingprocess.

Front End Clerk KC Myers, along withpartner LeeAnn and daughter Lukahbecame new homeowners this pastFebruary! They bought a home throughthe Northern Communities Land Trustand are thrilled to have a place to calltheir own. Congratulations to them!

the buzzby Jill Holmen, P & E Coordinator

wfc staff news

December Award Winners:Gumby Award Winners: Front End Clerk Dylan Savall & Deli Kitchen Clerk Micah Walsh

Customer Service Award Winner: Front End Clerk Natalie Hansen

February Award Winners:Gumby Award Winners: Deli Counter Clerk Barbara Akre & Merchandising Clerk Jeremy Beckman

Customer Service Award Winners: Produce Clerk Tyler Sweeney & Front End Clerk Tim Malkovich

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Let us get you moving again

January Award Winners:Gumby Award Winner:Deli Kitchen ClerkDanny Johnson

Customer Service AwardWinner:Front End Clerk Eric Nied

MARCH ANNIVERSARIES:Kristen Augustyn, Deli 3 yearsSharon Murphy,General Manager 30 years

Micah Walsh, Deli 3 years

APRIL ANNIVERSARIES:Jeremy Beckman, Merchandising 4 yearsAnnette Hofslund, Front End 1 yearJill Holmen,Promotions and Education 10 years

Katie Toumi, Deli 3 years

MAY ANNIVERSARIES:Amanda Belcher, Deli 2 yearsSusan Boorsma, Front End 5 yearsAngela Branson, Deli 2 yearsSarah Garramone, Front End 1 yearMichael Karsh, Produce 20 yearsDale Maiers, Finance 2 yearsNicholas Pawlenty, Deli 2 yearsKevin Taylor, Merchandising 4 years

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

Alex and Kate in Costa Rica.

Briana and Greta the lucky dog.


• Q-Bel– Dark Chocolate Wafer Bars– Milk Chocolate Wafer Bars– Chocolate Peanut Wafer Bars

• Function– Goji Berry Urban Detox Drink

• King Arthur– 2# Unbleached Cake Flour

• Crown Prince Tongol Tuna– Salted & Unsalted

• Xylismart– Powdered Xylitol

• Yogi*– Ginkgo Clarity Tea

• Seventh Generation– Disinfectant Wipes– All Purpose Disinfectant SprayCleaner

– Free & Clear Laundry Sheets

• Traditional Medicinals– Heartburn Soother Tea*

• Honestkidz*– Appley Ever After Juice Packets

• Pacific*– Spicy Black Bean Soup

new productsCOOL• Chobani

– Vanilla Greek Style Yogurt– Blueberry Greek Style Yogurt– Strawberry Greek Style Yogurt

• Organic Valley*– Vanilla Pourable Yogurt– Wildberry Pourable Yogurt

• So Delicious– Vanilla Coconut Milk– Unsweetened Coconut Milk

• Cascade– Cherry Vanilla Yogurt

FROZEN• Gardenburger– Portabella Burger

• Gardein– Chik’n Tenders– Beef Tips– Chik’n Scalopini

• Annie Chun’s– Pork and Ginger Mini Wontons– Chicken Mini Wontons

• Glutenfreeda– Chicken GF Burritos– Bean and Cheese GF Burritos

GENERAL MERCHANDISE• Epicurean– Camp Series Cutting Surfaces– Gourmet Kitchen Utensils

• Juniper Ridge– Smudge Sticks

GROCERY• Solid Gold Pet Food– We now stock a full line of thisnatural pet food, including cat,dog, and puppy food, treats,and natural cat litter.

• Uncle Pete’s– Locally MadeSweet & Hot Mustard

• Muir Glen*– Reduced SodiumVegetable Soup

– Reduced SodiumChicken Noodle Soup

• Glenny’s Gluten-Free*– Vanilla Marshmallow Treats– Chocolate Marshmallow Treats– Peanut Marshmallow Treats

• Tanka Bars– All Natural Cranberry BuffaloEnergy Bars

• San-J– Wakame Broth Packets

• Good Health– Hot Veggie Stix

• Prometheus*– Lemon Ginger Elixir– Lychee Wasabi Elixir

• Mimicreme– Non-Dairy Cream Substitute

• GlutenFreeda Gluten-Free– Natural Instant Oatmeal– Instant Oatmeal Variety Pack

• Shelton’s– Canned Chicken Breast

• Kame’– Oyster Sauce

• Rapunzel– Vegetable Broth

HBC• Evan Healy– Pomegranate Repair Serum*

• Head– 2 in 1 Shampoo &Conditioner*

• Burt’s Bees– Fluoride Free MulticareToothpaste

– Kid’s Fluoride FreeBerry Bee Toothpaste

• Avalon– Spray Deodorants, 4 Varieties*

• Badger– Baby Balm*– Nighty Night Balm*– Cuticle Balm*

• Earth Mama Angel– Baby Bottom Balm*– Baby Bath Blossoms*– Baby Lotion*– Baby Oil*– Nipple Butter*

• Aura Cacia– Patchouli Orange Body Polish– Patchouli Orange Body Cream– Lavender Body Polish– Lavender Body Cream

• Relaxity– Effervescent Orange Drink Mix– Effervescent Wild BerryDrink Mix

Meat• Beeler’s– Ham Dinner Steaks

* Contains Organic ingredients**Fair Trade

Catharine J. Larsen,M.A.

Licensed Psychologist500 Level Yoga Instructor

7622 Bayhill Trail • Dultuh, MN [email protected]

218.733.9903

FeelBetterConnectwith Life

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


We ran an article inMinnesota Paddler,Aug/Sept 2008 issue witha similar cautionary

message. Here’s an update.

It is even more urgent that we warn ourfellow Minnesotans that there is agrave and present danger to our pre-cious waters from inviting a new kindof mining, particularly in the NE and SEof the state: metallic sulfide mining forcopper, nickel and other minerals.

The typical pollution from this type ofmining is far more persistent and toxicthan from the more familiariron/taconite mining. In our geology,these metals occur in sulfur-bearingrock. When this is pulverized andexposed to air and water, sulfuric acidinevitably forms.

The acidification of streams and lakeskills some aquatic life. The leachedtoxic metals destroy ecosystems.Acidification accelerates methyl mercu-ry production, expanding fish con-sumption advisories. Elevated sulfatesdecimate wild rice stands.

real costs vs benefitsDown-playing the Acid Mine Drainage(AMD) threat, the governor, DNRMinerals, MPCA, northern MN legisla-tors and Canadian extraction compa-nies are promoting this dangerousindustry ever more vigorously in ourwater-rich environment — one of theworst possible ecosystems for sulfidemining — promising jobs andeconomic development.

They continue to encourage this riskyproposition for Minnesota taxpayers,despite overwhelming evidence that welikely would see environmental andhuman health damage and the relatedcosts as is found elsewhere. Wisconsinhas enacted a law prohibiting non-fer-rous (non-iron) mining unless the com-pany can show a comparable mine inNorth America that has operated for10 years and one that has been closedfor 10 years without polluting the water.There are none so far. Their “model”Flambeau mine may never be closed,as it continues to exceed water qualitystandards.

Acid Mine Drainage (AMD)For a one-stop summary of the indus-try’s claims, and a best-case economicreport commissioned by them, visitMiningMinnesota.com, which is sup-ported by the six non-ferrous (non-iron) mining companies who want apermit to mine copper, nickel, andother metals here.

Minnesotans must ask: “If these met-als are so precious, are they moreprecious than our environment?”

Our clean water is the basis of life,health, our way of life and the economyespecially in northeastern Minnesotanear the Boundary Waters and LakeSuperior basin. AMD goes on for cen-turies, passing to future generationsthe opportunity costs (not having thesequalities and the potential benefits theybring) and the financial costs of poten-tially perpetual water pollution andtreatment.

While pro-mining Iron Rangers excited-ly anticipate a burgeoning new miningindustry and jealously defend the firstproposed open pit copper-nickel mine,many feel that choosing sulfide miningwould displace more sustainable jobs.Ironically, for two decades, these north-eastern Minnesota counties have seensteady economic and populationgrowth, because of the diversifyingeconomy based on quality of life — notmore mining. In this same period theincreasingly mechanized taconiteindustry has revitalized, but providedfewer jobs per ton of pellets produced.

citizen opposition

Concerned citizen groups do not see apositive balance of reward vs. risk fromallowing sulfide mining in MN. It hascaused extensive and expensivepollution problems virtually everywhereit has been done and accounts formuch of the unfunded superfundbacklog in the U.S. The volatility ofmetals prices on the world marketinjects risk for Minnesota by creatingthe familiar boom/bust miningeconomy. When companies gobankrupt, taxpayers loose.

—Diadra Decker, Rapids Rider and BWCA camper

For a film overview of sulfide mining,see http://www.friends-bwca.org/news/2009/10/precious-waters-minnesotas-sulfide-mining-controversy/

regulation andspecial favorsPolyMet’s “NorthMet” open pit coppermine proposal near Babbitt is the firstin a long string dotting the Laurentiandivide, the backbone of our Arrowheadregion from which water flows in threedirections to the oceans. There is con-sensus among a citizen coalition that ifwe allow this first sulfide mining permitto set a precedent of short-cutting theenvironmental review process, ouruntested non-ferrous Minnesota min-ing rules, and the national Clean WaterAct, then regulation of the industry as awhole will become unmanageable andseverely polluting.

PolyMet’s Draft Environmental ImpactStatement (DEIS) has been in-processfor about four years. It still leaves outcritical analysis and disclosure of sig-nificant impacts that the public is enti-tled to review.

Beware of recurrence of a special-interest bill introduced in the 2008Congress selling off about 6,700 acresof public land to this one company ofabout 20 employees, who have neveroperated a mine of any kind.(Oberstar's HR 4292 was supported bySenator Klobuchar as well). The properland-exchange should be covered in theDEIS because the mine cannot proceedwithout surface rights to extract theminerals, but it is missing. The billwould circumvent the requirement toreplace these wetlands and forests withequal value land in the same water-shed. And it would nullify the nativeAnishinabe usufructory rights in thispart of the 1854 ceded territory.

All of this extraordinary public peril tocourt a new, uniquely destructive indus-try is justified by promised jobs androyalties, but should be a red flag tocitizens. The enormous costs of lost

resources and the financial burden ofpollution clean-up or mitigationattempts should signal caution. Thisliability could go on for centuries —not the legacy we aspire to leave ourchildren and future generations. Seehttp://WaterLegacy.org for more infor-mation and links to background infor-mation and other groups concernedabout AMD.

On further examination, the actualnumber and quality of jobs for localsover about one generation may notoutweigh the long-term public costs toprovide them — leaving the stateimpoverished rather than enriched byits flirt with sulfide mining. And theroyalties may not measure up to theenvironmental destruction we are sad-dled with at the whim of this verymobile industry that has no loyalty toour communities.

Let your elected officials know that youinsist on enforceable protective lawsthat permit a mine ONLY with:

1) Proving first that the proposedmine plan has been carried out in acomparable site without pollutingfor at least 10 years of operation/closure and 10 years after

2) Ensuring that no post-closurepollution treatment will benecessary or likely for more than10 years

3) Financial assurance (money in adedicated Minnesota bank account)adequate to cover costs of closureand post-closure activities in theworst-case scenario (not acceptingmining, bank or insurance companyguarantees).

4) Prohibiting sulfide disturbance inwatersheds of special places, likethe BWCAW and VoyageursNational Park

You can get contact information foryour representatives at//geo.commissions.leg.state.mn.us/districts/start.html

coming soon to MN lakes, rivers and streams, unless…

What stops you from buyingfrom the Bulk Aisle? Areyou intimidated by therows and rows of bins filled

with mysterious beige items? Confusedabout what containers to use? Are youwondering how/what/ where to write alabel so your cost is calculated correctlyat checkout?Don’t let these obstacles prevent

you from reaping the benefits of bulk!For Earth Day this year, I would like toshare with you an introduction to buy-ing in bulk from your local co-op. It’seasy, inexpensive, and will show yoursupport for creating a more sustainableworld for you, your community, andfuture generations!

buying from the bulk bins:the benefitsSave money—most items are less perounce than their prepackaged counter-parts because you’re not paying forpackaging or advertising.

Buy only what you need— you don’thave to pay for what you won’t use andit ensures what you eat is the freshestit can be. It also prevents your cup-boards from being overstuffed.

Reduces wasteful packaging— savesenergy and natural resources that reallyadd up –try keeping every food packageyou purchase for 1 year and you’ll beforced out of your house!

Eat healthier— buying bulk canincrease your tendencies to eat healthi-er. You can buy just the amount youneed to try out those new healthyrecipes you’ve found without commit-ting your pocketbook or your cupboard.

Wide selection— you can often find awider selection of items in bulk than inthe prepackaged selections.


notes fromthe front—Briana Brewington,

Front End Manager

beefed up security measuresRecently, national regulations have beenstandardized requiring “Creditors”, which WFCis considered, to comply with Payment CardIndustry Data Security Standards (PCI DSS).

The procedures we have set for ourselves tocomply with these standards include some basicphysical measures like consistently asking foridentification when required, to more back endmeasures like reinforcing firewall protection onour computer servers and data storageprocedures.

Luckily, most of our procedures already fell incompliance with these standards when theywere announced, but for total compliance a fewthings have changed in our procedures. Pleasedo not be alarmed if we now ask you foridentification or handle a transaction a littledifferently.

As always, we still only accept credit/debit/bankcards when the person presenting it is the sameperson listed on the card. Even if it is a jointaccount, it must be your name on the card ifyou wish to use it for payment.

We’re one step closer to ensuring consistentpersonal identification security.

A

lot safetyI live within a really close proximity to WFC. I’veliterally walked my grandparents to the Co-op tolet them see the store. I LOVE thisneighborhood and community but alsounderstand its sometimes unpredictable nature.I feel the presence of this Co-op has made theneighborhood safer than it was before wemoved to this location, in part, because ourtrained staff are quick to respond to theoccasional reports of shoplifting, panhandling,parking lot maintenance needs, and injuryissues.

No matter the circumstance, we want everyperson at the Co-op to be safe, and weappreciate assistance to inform us of anysituations that need attention.

If you notice any significant situationhappening, in the parking lot or elsewhere,please immediately notify an employee so wecan maintain the security that our customersand employees already appreciate. Thank youfor helping us improve the security in andaround the Co-op.

A couple of tips to remember for your ownsafety:

• Giving money to panhandlers is notencouraged — and never open up your walletor purse in front of a stranger.

• If you ever feel your security is compromised,a WFC employee will gladly walk you to your car.

buying from the bulk binsOrganic options— organic items havea higher percentage of nutrients, nopesticide residue, better taste and ofcourse are better for the environmentand support sustainable farmers inyour community.

how to bringthat stuff homeThe short story is to simply fill a bag,write the PLU code on the twist tie, andthey'll weigh it at the register, but readon for the complete how-to.

containersBring your own from home— anythingfrom your clean and dry spice jars, jarsother food came in, empty shampoobottles, etc. You should block out theentire UPC (barcode) with a blackmarker or cover it with a sticker so itdoesn’t accidentally ring as the pack-aged price as well as to let the cashierknow it is a reused container. Reusedcontainers earn you $0.03 for each oneyou use.

Buy a container at WFC—WFC doeshave a variety of jars and bottles to takehome all your goodies. Buy ’em nowand bring them back again and again!

Use the plastic and paper bags provid-ed— coffee bags are $0.25, but theother plastic and paper bags in theBulk Aisle are free.

weighing your containerIf you choose to bring your own con-tainer, be sure and weigh your contain-er BEFORE you fill so the weight of thecontainer can be deducted from theprice of the goods inside. It’s just likethe scale you used in Science class —either press the ZERO or TARE buttonand then place your container on thescale. Write down the weight on a stick-er or twist tie that is provided (penciland sticker/ties should be found near-by).

find and fill your productYou’ll find the product (PLU) numberon signs or on the front of the bins orcontainers. Just mark the product num-ber on the container, the sticker, or the

Earth Day is Every Day when you buy bulkby Ellen Palmer, Member-Owner

Psychotherapythat honors the whole person

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

Couples/Marital Therapy ~ Family Therapy

218 428-4432Frank Stafford Davis, LLC

Editor’s Note: Member-Owner EllenPalmer submitted this article for theWinter Gazette, but I asked her if I couldfeature it in our Spring issue as part of ourtribute to Earth Day. She graciouslyagreed. Thank you, Ellen for some terrifictips on saving money as well as ourresources.

twist tie provided. I often write downthe name of the item also, so when Iget home I can tell my spelt flour frommy unbleached flour. But if you forget,you can look up PLU numbers on thehome page of www.wholefoods.coop.

bring it to the check-outThe cashier will know what to do fromhere! Viola!

With a little exploring, I bet you’ll findmore products than you ever imaginedoffered in bulk — and less expensivethan you ever thought…

Typically different types of bulk foodsare found throughout natural foodstores, so look around:

General groceries: Snack mixes, floursof all kinds, sugar, pastas, beans of allkinds, lentils, candy, cereal, granola,dried fruit, grains, TVP, bulk mixes(falafel, hummus, pancake, soup, chili,etc.) nuts, flax seeds, sesame seeds,pepitas, popcorn, and more

Baking supplies: salt, sugar, chocolatechips, baking powder, lecithin, and anyother dry baking essentials (some ofthese are sometimes found with thedried herbs and spices)

Bulk items often found refrigerated:nut butters, pine nuts, bee pollen, tahi-ni, yeast

Liquid food items: honey, molasses,maple syrup, oil, vinegar(s), vanillaextract

Liquid cleaning/body care items: dishdetergent, laundry detergent, shampoo,conditioner, lotion, etc

Dried herbs: Everything imaginable —organized in alphabetical order

Spices: Everything imaginable —found alphabetized with dried herbs

Teas: Usually more varieties than youhave heard of or could try in a year

Coffee: usually many different varieties— grind there or bring home wholebeans

You now have the knowhow to try newherbs, spices, teas, pasta types, newodd grains — anything! There is virtu-ally no drawback — just try a bit to seeif you like it.

Ellen says: Have fun and don’t be afraid toask questions. Besides your informativefriendly shopper, there are usually droves ofco-op workers milling around ready to helpyou! Joy and splendor to you all year long!!!

Co r r e c t i o nThe Winter issue of the Gazette was missing thequantities from two recipes. We are sorry. The missinglinks are as follows:

Italian-Style Meat Loaf1/4 C Yellow Onion, diced1/4 C Romano Cheese

Scalloped Potatoes1/4 t Granulated Garlic1/2 t Black Pepper1/2 C Milk1/4 C Yellow Onion, diced1/2 C Parmesan or Roman Cheese1/2 t Paprika


grocery gabby Lisa Anderson,Merchandising Manager

My favorite new product?Uncle Pete’s Mustard.My favorite new product? Uncle Pete’s Mustard.It’s sweet and hot and very tasty. Uncle Pete’s isa family owned and operated business fromRice, MN, and uses a third generation familyPolish recipe to create this gourmet mustard. AsTom the owner says, “Just a dab will do!” Lookfor it to be sampled in the store, or just buy ajar. If you like spice in your mustard, this onewill not disappoint!

Where did Green and Black’s Caramel Chocolatebar go? I am very, very sorry to say that thecompany discontinued this item. We haveNewman’s Own Chocolate Cups (with peanutbutter, caramel, and mint flavored filling), but Iknow it’s not the same. However, G&B’s didcome out with a new Peanut and Milk Chocolatebar that is fabulous.

Pet lovers rejoice! With the discontinuation ofPet Promise pet foods (the company hasdisbanded) we have brought in Solid Gold PetFood (www.solidgoldhealth.com). They offer agreat variety of pet foods, for your large breeddogs (Wolf King, and Wolf Cub for the puppy) allthe way to your littlest buddy (Just a Wee Bit).We also have access (finally) to real, free rangedog bones and price competitive clumping catlitter. I tested Solid Gold vs. her usual fare onmy dog (no animal was injured), and out of10 taste tests, it was a tie between the Hund-n-Flocken and Wolf King; she wouldn’t even touchher regular dog food. Catalogs and samples areavailable in the pet food aisle, and we are happyto place a special order for you.

In the book, Inflammation Nation,Dr. Chilton calls it the SecretEpidemic. However, many doctorsstill aren’t convinced that inflam-

mation is involved in the myriad of dis-eases that are plaguing our societytoday. Dr. Chilton has set out to changethat! Lupus, rheumatoid arthritis, aller-gies, diabetes, heart disease, dementiaare just a few of the diseases we strug-gle with today, and Dr. Chilton is surethat inflammation is a strong factor inthese diseases. In this book he is deter-mined to explain how we can alleviate,and in some cases, rid ourselves ofthese diseases.

This book begins with a detailed expla-nation of inflammation and how itworks. He includes pictures of the “warwithin” and talks about obesity andhow that also figures into the equation.Finally, he discusses how what we eataffects the inflammation in our bodiesand how overactive inflammation maybe the trigger of many of the mostcommon diseases in our society today.

The author then discusses differentfoods and which ones cause the mostinflammation. I have to say I was real-ly surprised by some of this informa-tion. We have been lead to believethat turkey, chicken and salmon aregood for us, better than beef becauseof the hormones and antibiotics theyput in beef. But Dr. Chilton says thatthese foods (turkey, chicken, egg yolksand farm fed salmon) contain themost arachidonic acid (AA) and thatthe AA in our food is one of the

biggest building blocks for inflamma-tory messengers.

Next we are guided through a lengthyexplanation of which foods are helpfuland which ones are not. He presentsan eating plan that includes: 55 days ofmenu options (breakfast, lunch anddinner), 27 pages of recipes, a list offoods and their glycemic ranking, a listof foods and their inflammation rank-ing. Finally, he backs it all up with23 pages of references.

This is not just a book to read and setaside. It is a complete guide to helpturn around just about any healthissue. If you don’t have any majorhealth issues right now, it can help youto maintain your good health. If you arestruggling with any of the major illness-es listed, it may be able to help youreduce your symptoms and improveyour overall health.

Dr. Chilton’s hope is to bridge the gapbetween the discovery of new scientificinformation (this program is backed bysix clinical trials and six peer-reviewedscientific journals) and public knowl-edge of this new work. Look in thebook section of the Co-op to get yourcopy.

Judy Kreag has written two guidebook/cookbooks, taught cooking classes and hasworked for a local nutritionist. She presentlyteaches at The College of St. Scholastica.

Editor’s Note: In the Winter Gazette akathe Annual Recipe Issue, we had so manyrecipes submitted that there simply wasn’troom for all of them. Please enjoy thisrecipe from Front Ender SarahGarramone, just perfect for spring:

Creamy Asparagus &Artichoke Soup1 Leek, chopped2 bunches, Green Onion, chopped1 clove Garlic, minced3 stalks Celery, chopped2 T Olive Oil1 T Butter or Ghee (clarified butter)1 bunch Asparagus, cut into bite sizedpieces

1 – 2 Artichokes, peeled & quartered4 C Broth (Vegetable or Chicken workswell)

1 C Half-n-Half1 t Salt2 t Pepper1/2 t Turmeric1/2 Cayenne Pepper

In a large saucepan, sauté first sixingredients. Add asparagus, artichokesand broth and bring to a boil. Simmeruntil veggies are soft. Remove fromheat.

Place these items in a blender andblend until smooth. Strain if theartichokes are particularly stringy.Return to pan. Stir in half-n-half andspices. Cook on low heat until heatedthrough. Try roasted red peppers,shallots or extra asparagus on top foradded deliciousness!

— Judy Kreag, Member-Owner Inflammation Nationby

Floyd H. Chilton, Ph.D

your co-op around town

trust inthe landThis Land Trust fundraiser isjust one of many events yourCo-op supports throughoutthe year.

In lieu of the Back 40,Produce ManagerMichael Karsh sharesthe basics of goodeating from hisdaughter Kylie, age 7.

In partnership with the band Wilco and SecretService Productions, WFC helped raise moneyfor the Duluth Community Garden Program andLittle Treasures.

We just couldn’t resist showingoff our fantastic sandwiches,courtesy of the Fog City Deli.

Several staff members lent their faces and jerseysto this year’s Super Bowl display.

CHUM volunteers spent the day collecting food for theannual Food Drive. Thank you, volunteers!

Clockwise from top left:The Fog City Deli ChocolatPots De Creme were andevent favorite. DavidAnderson of the WineCellars hails anotherpartygoer. Delores Meidl,Deli Cook, enjoys thefestivities.

book review

Documents

Garbanzo Gazette Spring 2010