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INTHISISSUEVOTE:YOURFISCALYEAR2008OPERATIONSANDCAPITALBUD-GETS,BALLOT,ANDPOSTAGEPAIDENVELOPEENCLOSED;FLOWERESSENCES;CHOOSINGAROUTETOGOODFOOD;THELOCALSEASON;ASKTHEMIDWIFE;ANDMORE!

PRSRT STDU.S. POSTAGE

PAIDMADISON, WI

PERMIT NO. 1723

1221WilliamsonStreet•Madison,WI•53703

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CHANGESERVICEREQUESTED

ReaderA PUBLICATION OF WILLY STREET CO-OP, MADISON, WI • VOLUME 34 • ISSUE 6 • JUNE 2007

ReaderReader

STORECLOSINGEARLYAT7:00PM:SATURDAY,JUNE30TH(FORRHYTHMANDBOOMS);

SUNDAY,JULY1ST(YEAR-ENDINVENTORY);WEDNESDAY,JULY4TH

Willy Street Co-op Reader, June 200722

INTHISISSUE3 CUSTOMERCOMMENTS Questions,commentsandconcernsfromourcustomers. AnswersfromCo-opstaff.

4 GENERALMANAGER’SREPORTAnyaFirsztkeepsusup-to-dateonthebusiness.

5 BOARDREPORT BoardmemberDebShapirotalksaboutasecondWillyStreet Co-op.

6 FY08OPERATIONSANDCAPITALBUDGETS AnyaFirsztandGeneHahndetailthebudgets.

7 FISCALYEAR2008BUDGETBALLOTVoteandmailittousintheenclosedpostagepaidenvelope.

8-9 COMMUNITYROOMCALENDARClassesandeventshappeningintheCommunityRoom.

10-11GROCERYNEWSCorySchultzanswersyoutoptenmostfrequentlyasked

questions.

12 PRODUCENEWSAndyJohnstonspellsoutthelocalseason.

13 OFF-SITEKITCHENNEWSJoshPerkinstalksuptheKitchen’snewentrées.

14 HEALTH&WELLNESSNEWS JustinRassnergivesusthelowdownonfloweressences.

15-18SPECIALSPAGES Findoutwhat’sonspecialthismonthattheCo-op.

19 BOOK&HOUSEWARESNEWSVanessaTortolanogetsusstartedonjuicing.

20-21RECIPESANDDRINKRECOMMENDATIONS RecipesgatheredbytheCo-op;drinkrecommendationsbyour friendsatStarLiquor.

22-23PRODUCERPROFILE:NEWCENTURYFARM,PHIL’SFRESH EGGS,YUPPIEHILLFARM23 PICTURESFROMOURFIRSTEARTHDINNER24-25ASKTHEMIDWIFE

IngridAnderssondiscussesaflatoxin,peanutallergiesand pregnancy.

26-27GOODFOOD:CHOOSINGAROUTETOGOODFOOD28 COMMUNITYREINVESTMENTFUNDCEREMONYPHOTOS29-30NEWSBITES31 COMMUNITYCALENDAR

WILLYSTREETCO-OPBOARDOFDIRECTORSRenée Lauber, President 251-0227 Doug Johnson 241-5667 Steve Silverberg, Vice President 258-8289 Nina McGuffin 256-7730Buck Rhyme 345-0215 George Hofheimer 257-3295 Tamara Urich-Rintz 442-8822 Cara Coburn 250-9706Debra Shapiro 238-4368

BOARDMEETINGSCHEDULE Monday, June 18th, 6:30pmMonday, July 16th, 6:30pm (only if necessary)Thursday, August 9th (Annual Membership Meeting)Monday, September 17th, 6:30pm (Special Membership Meeting and Board Meeting)Monday, September 24th, 6:00pm (FY2008 Board orientation)Monday, October 15th, 6:30pm

Published monthly by Willy Street Co-op 1221 Williamson Street, Madison, WI 53703, 608-251-6776www.willystreet.coop

EDITOR&LAYOUT: Liz WermcrantzADVERTISING: Liz WermcrantzSALEFLYERDESIGN: Amber McGeeSALEFLYERLAYOUT: Liz WermcrantzCOVERART: Amber McGee ILLUSTRATIONS: Amber McGee PRINTING: Wingra Printing GroupThe Willy Street Co-op Reader is the monthly communications link among the Co-op Board, staff and members. It provides information about the Co-op’s services and business as well as about cooking, nutrition, health, sustainable agriculture and more. Views and opinions expressed in the Reader do not necessarily represent those of the Co-op’s Directors, staff or membership. Acceptance of advertising does not indicate endorsement of the product or service offered. Articles are presented for information purposes only. Before taking action, you should always consult a professional for advice. Articles may be reprinted with permission from the editor.

SUBMISSIONSAll advertising submissions must be reserved and arranged with the editor by the 10th of the month previous to publication. All advertisement copy must be submitted by the 15th of the month. Submissions should be emailed to [email protected] or mailed to Willy Street Co-op according to submission requirements.

CUSTOMERSERVICE: 608-251-6776 BUSINESSOFFICE: 608-251-0884FAX: 608-251-3121SEAFOOD CENTER: 608-294-0116GENERALE-MAIL: [email protected]

GENERALMANAGER: [email protected]: [email protected]: [email protected]: www.willystreet.coopBOARDE-MAIL: [email protected]: 7:30am to 9:30pm, everydayJuice Bar: Monday–Friday: 7:30am to 7:00pm; Saturday–Sunday: 7:30am to 6:00pm Deli: 7:30am to 9:00pm Seafood Center: Monday–Saturday: 9:00am to 7:00pm; Sunday: 9:00am to 6:00pm.

MISSIONSTATEMENTTo operate a financially sound store; To hold cooperative philosophy and values as an essential part of our enterprise; To give equal consideration to members needs; To recognize workers’ rights to participatory management and a humane work environment.

Reader

Rey Pottebaum was one of the Co-op’s first local and organic produce growers. Rey founded the 7th AYR Farm and was an

early proponent of scientific principles in organic agriculture. He was “The Carrot Man.”

7th AYR referred to Rey’s prinici-ple of a seven acre-year rotation. Each field on his farm went through a seven year cycle of producing different mar-ket crops or cover crops. In the seventh year, the field rested under a blanket of compost. Rey said that this was a biblical, as well as scientific, principle,

REYPOTTEBAUMMARCH25TH,1920–MAY14TH,2007

because god rested on the seventh day.Regardless of your belief system,

one taste was all it took to know that Rey was on to something. His carrots were sweeter than any others. Rey served as a mentor to a new generation of organic farmers, teaching the virtues of compost, cover crops, and the need for land to lie fallow in order to rejuve-nate the soil. Rey believed that it was necessary to feed the soil in order for it to feed us.

Rey fed us for many years, and he will be missed. -Steve Rankin (former Willy

Street Co-op Produce Buyer)

3Willy Street Co-op Reader, June 2007

CUSTOMERCOMMENTS

WriteUs!Wewelcomeyourcommentsandgiveeachoneattentionandseriousconsideration.Sendthemtol.olson@willystreet.cooporfilloutaCustomerCommentformattheCustomerServicedesk.EachmonthasmallselectionisprintedintheReader.TherestcanbefoundinthecommonsorinthebindernearCustomerService.Thankyou!

NutritionalinformationQ: I love the Deli stuff. Unfor-

tunately, I cannot keep indulging without nutritional info breakdown (servings per container, calories per serving, etc.). Since you already print out labels with ingredients would it be possible to add nutritional info?

A: Thank you for the suggestion. We are currently investigating software that will help us do this. We’re still in the early stages, but I’m keeping my fingers crossed. -Dan Moore, Prepared Foods Manager

CoffeerequestQ: Please bring in 16 oz. bags

“Peace Coffee” Espresso blend. Thanx!

A: Thank you for your request. Due to space constraints we aren’t going to bring this product in at this time. However, we can special order 1 bag at a time of Peace Coffee if you’d like to do that. I hope you find this adequate. -Jesse Jensen, Grocery Coordinator

RawcarobpowderQ: Could you maybe carry raw

carob powder? Also are your hemp seeds (bulk) irradiated?

A: I’ve looked through many dif-ferent distributors’ catalogs but I have been unable to find any that carry raw carob powder. I was able to find a website www. alissacohen.com where you can buy raw carob powder direct. I will ask around and see if one of our distributors can pick this product up. Our hemp seeds are not irradiated. They are dehulled using cold tem-perature gravity force to separate the inner seed and the oils. -Jesse Jensen, Grocery Coordinator

ThanksfortherecipesQ: Hey, thanks for the reci-

pes in the newsletter! I made the Colcannon from the March issue (minus the broccoli) and it was fan-tastic! Keep ‘em coming!

A: Thanks for letting us know! If you have any recipes you’d like to share, please send them our way! -Brendon Smith, Communications Manager

GreatclassQ: I loved the Chinese cooking

class with Paul Tseng. If he offered another course I would definitely take it. He was very personable, an enthusiastic teacher and an excel-lent cook.

A: Thank you! Paul says he had a great time teaching the class and we’ve got another one planned for this month! Check out the Commu-nity Room Calendar on page xxxxxx -Lynn Olson, Cooperative Services Manager

WeloveEnchiladaPieQ: Please make Enchilada Pie

more often-as much as possible. We love it! And miss it. Thanks!

A: D’oh! I just sent off next week’s menu, but I’ll make sure to get this back on the following week! -Dan Moore, Prepared Foods Manager

HousewaresrequestQ: Am in need of a small ce-

ramic grater for fresh ginger, such s the macrobiotic folks use. I imagine CSA still has them but it is a hard place for me to get to. Any chance we could get some in our gift or pot-tery or misc. kitchen utensil areas?

A: The only graters we can get through our vendors are plastic, steel or aluminum, but they do come in small sizes. Let us know and we can special order one for you. Thanks! -Vanessa Tortolano, Housewares Buyer

MoremuffinsQ: Could you please make a

larger variety of vegan muffins? Too often blueberry. How about the banana flax, choco chip, etc.

A: Thanks for writing. In re-sponse to many customer requests we put the muffins and scones on a schedule so if you always shop in the same day, you’ll always see the same flavor. Please see the ad on page xxxx and soon our website to see the schedule. -Dan Moore, Prepared Foods Manager

ProductplacementQ: Hey-the bulk whole-wheat

flour really should not be stored next to the hot fridge. That fridge kicks out lots of heat and flour (especially whole wheat) should be kept cool. Please find a better spot for it. Thanks.

A: Thank you for your com-ment. When that section was reset, the top selling items were the ones placed closest to the cooler. We have checked the temperature in these products at various times of the day. With the rotation of the whole-wheat flour and no findings of a high tem-perature we feel the integrity of the product is not being compromised. -Jesse Jensen, Grocery Coordinator

WillyPacktapeQ: The little sticky tape that

you put on most nuts, dried fruits, etc. are very hard to get off. We have to tear the bag. This wastes plastic bags. Could you use the wired non-stick closures? We can reuse them and the baggies.

A: We’ve switched back to the tape that has a piece of paper on it to allow you to pull the tape apart and reseal it. All the Willy Pack items will have this easier-to-use tape once the other product sells down. Hope-

fully you will find it less wasteful. -Jesse Jensen, Grocery Coordinator

BringbackthepintsQ: Why don’t you carry Tofutti

in pints anymore? You still have the Cuties but no pints. It’s so much better than some of the other brands you carry!

A: I am sorry we stopped stock-ing the Tofutti pints because they hardly sold. We would be happy to special order a case of eight 16 oz. containers for you. Without sig-nificant demand it is not likely we will carry pints anytime soon. -Matt Hofstede, Grocery Supervisor

NutritionaladditivesattheJuiceBar

Q: Juice Bar: Need list of nutri-tional additives on menu. I cannot select a juice tailored to my body without knowing the full array of ingredients/options for juices. Would also theoretically boost rev-enue for bar if people started using additives more.

A: Thanks for the suggestion. Our Communications department has already designed one. It was recently hung. -Dan Moore, Prepared Foods Manager

SeekingseededfruitQ: Just putting in a vote for

seeded fruit. All the seedless variet-ies of watermelon, citrus, etc. are wreaking havoc with our ecosys-tems especially bee population. I can deal with ea few seeds-please keep buying seeded fruit-less hy-bridization is better! Thanks.

A: We’ll bring it in when it’s an option. Unfortunately, many grow-ers and shippers have switched to producing seedless due to market demand. -Andy Johnston, Produce Manager

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the list price. Room will donate $5 to your Madison school

library for every book sold up to 50 books and $10 for

every book over 50. That means if we get 100 pre-orders

from your school, Room will donate a $750.00 gift card for

books to your local school library. Stop in and order your

copy now. We can also do credit card sales over the phone.

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Store hours: Mon.–Fri. 9–8, Sat. 9–6, Sun. 11–5


GENERALMANAGER’SREPORT

BusinessMatters

byAnyaFirszt,GeneralManager

ASecondWillyStreetCo-op—ANewMemberoftheFamily

In addition to our business of sell-ing groceries, right now there is a whole lot going on at the Co-op. Over the course of the next several

months the membership is being asked to decide on the next fiscal year’s bud-gets, the Board will continue its work on second store discussions, the Board and management will plan the Annual Membership Meeting, the Board’s Owner Relations Committee will pre-pare for Board elections, the Board will continue to work on revisions to the current bylaws, and somewhere in there the school year will end and start again.

The proposed Operations and Capital Budgets for next fiscal year (FY2008) are included in this issue of the Reader on page xxxx, along with a ballot and return postage paid enve-lope. The fiscal year ends the Sunday nearest June 30th—which happens to be on July 1st, 2007. The store will close early (7:00 pm) to prepare for the annual inventory count and auditor’s fieldwork review.

AnnualMembershipMeeting(AMM)

The Co-op’s annual owner’s party and business meeting is scheduled for Thursday, August 9th. The event serves to meet the requirements as de-fined in the bylaws for the need to have a bonafide business meeting and it also serves as a reason to throw a party! The event drew nearly 1,000 people last year—the first AMM held at 1221 in 1999 drew 21 members, not even a quorum. Times have changed!

The business meeting will begin at 6:00pm, lasting about an hour. In that hour, various reports will be made, awards will be presented, there will possibly be an explanation of the proposed bylaw changes, and the last call for Board candidates is made (those Board candidates present are introduced and asked to say why they are running for the Board of Directors). Before and after the business meeting there will be children’s activities, food, and music starting at 4:00pm ending at 9:15pm.

ExpenditureoffundsThe timing of the newsletter last

month did not allow me to include in my report the results of the member vote on the expenditure of funds-the results indicated that the majority of owners are in support of the Board of Directors moving forward with iden-tifying a feasible location for a second retail site. I want to thank all 2,801 of you that voted, which represents 20 percent of the total membership eli-gible to vote. I particularly appreciated reading the many varied comments that were included in ballots both for and against the vote-those comments will be reviewed to shape future articles and FAQ (frequently asked questions) on the second store.

Additionally, I wanted to offer an apology by way of an explanation for the mechanics of the recent ballot-the ballot was originally designed to be a

Due to chronic problems with the lack of space in our parking lot, we are now more assertively monitoring for violations. Please be aware that the posted limit for customers of the Co-op is two hours. If you will be shopping longer than that, you may be paged to the Customer Service desk to confirm that you are in the store, in which case you will not be ticketed. We are sorry for any inconvenience this may cause.

PARKINGMATTERS

self-contained unit-the printing com-pany we regularly do business with was unexpectedly unable to do the job due to unforeseen circumstances. In the final hours, another company was scheduled to do the work. The return portion of the ballot was intended to be “postage paid,” but there was an error in the postal code that had been printed that resulted in the application of 28,000 stickers! This was a regrettable mistake—one I hope never to repeat.

GoodSamaritanAwardIt is my pleasure to announce that

the Co-op received a Good Samaritan Award from the Samaritan Counseling Center for our work supporting mem-bers in our community with autism, as well as offering foods for their special dietary needs.

Thissummer’searlystoreclosings(7:00pm)• Saturday, June 30th: Rhythm and

Booms (rain date July 1) • Sunday, July 1st: Year end inven-

tory count• Wednesday, July 4th: Indepen-

dence Day • Monday, September 3rd: Labor

Day

NewstorehoursOver the last six months the man-

agement team and staff have grappled with the current store hours. The most recent Owner Survey and Customer Comments asked if we would consider staying open later that 9:00pm.

In November, an ad hoc committee of the management team was assigned the task of determining the barriers to extending the store hours and poten-tial solutions to those barriers. Staff contributed input to the extended hours discussion. The committee’s final rec-ommendation was that the store hours be extended to 7:30am to 9:30pm.

The change will go into effect June 1st, 2007.

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STORECLOSINGEARLYAT7:00PM

Saturday,June30th(forRhythmandBooms)

Sunday,July1st(year-endinventorycount)

Wednesday,July4th(IndependenceDay)


BOARDREPORT

byDebShapiro,BoardMember

ASecondWillyStreetCo-op—ANewMemberoftheFamily

As I write this, it’s about two weeks after the votes to authorize Willy Street Co-op’s Board of Directors

to expend funds to open another store were all counted. The result, as I am sure most of you are aware, was pretty much a landslide in favor of working towards opening a new store: 2,557 “yes” votes, 94.6% of the total ballots cast.

The infrastructure for opening a new store is very much in place. At the same time that the Board, and its Opportunities and Negotiating Com-mittees and the General Manager have been researching and inves-tigating potential sites for the new store, the Co-op staff and manage-ment have been working extremely hard to insure that staff structures are in place that will enable us to ramp up to multi-site operation.

So now comes the fun part--en-visioning what a Willy Street Co-op with two stores (or maybe even more someday!) in different parts of Madison will look and feel like. We already know that the same local and organic products and quality service that owners count on from Willy Street will be present, no mat-ter where the Co-op locates. And prices will be the same - a financial decision was made early on in the process of planning for a second site that prices have to remain the same at all Willy Street locations - even if a new store is located in a part of the city where the rents are higher than on Williamson Street.

But even though it’s the same Willy Street Co-op, on or off Wil-liamson Street, the second store

will surely have it own flavor and character, depending on its neigh-borhood, and the people who shop there, and who work there.

Whatareothermulti-siteco-opsdoing?

As we think about what a multi-site Willy Street Co-op will be like, we can take a look at some other multi-site cooperatives to see what they’re doing. Sometimes the varia-tions are just a matter of location - New Pioneer Co-op in Iowa has one store in an established neighborhood in Iowa City less than a mile away from the University of Iowa campus, while their other store is in a strip mall between an Applebee’s and a bank (although still less than three miles from the University. Weaver Street Market in North Carolina has branched out into different types of co-ops as well as different sites - they operate an Italian restaurant called Panzanella, in addition to two retail grocery sites. Weaver Street has also invested in a chicken pro-ducing co-op and is partnering with a co-op housing group called Weav-er Community Housing Association (WCHA), an affordable housing non-profit with three communities. Weaver Street is also building a warehousing and production facil-ity. In Minnesota, Lakewinds Co-op has three stores, in Minnetonka (the first), Anoka, and Chanhassen. Each serves the needs of its particular community; for example, Minneton-ka has a wood-fired pizza oven and a huge variety of items for special dietary needs, while the Chanhassen store has an artisan bakery that de-

livers bread to the other two stores and a paint and hardware aisle

Closer to home, in Wisconsin, Outpost Natural Foods in Milwau-kee has three sites, all the same but different. The newest location, in Bay View, has a credit union and a café because those services had left the neighborhood. Bay View also stocks some supermarket name-brand items (that fit with their product policy), because there was no neighborhood grocery in the area and residents wanted these products. Outpost’s State Street store opens its deli first thing in the morning to make it easy for customers to stop in on their way to work, and has a larger meat department. The larg-est Outpost, Capitol Drive, sells the most vegetarian and soy products and devotes the most space to or-ganic gardening products.

ThesamebutdifferentPam Menhert, General Man-

ager at Outpost says, “What we’ve learned is to make sure the store itself fits with the ‘brand’ of Out-post (our service standards, product policy, environmental focus), but allow the personality of the various neighborhoods and the employ-ees of that location to be the real Outpost. The three are not identical, but you can tell they come from the same family.”

Sounds like a great model to me - as we build our second Willy Street Co-op store, let’s plan on the same but different, the kind of variations that we see in brothers and sisters, members of the same family.

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The Board of Directors and management are presenting the following operations and capital budgets for membership

approval. We are providing you with the fiscal year 2008 (FY2008) pro-posed budget for comparison with the fiscal year 2007 (FY2007) approved budget. The FY2008 operations and capital budgets represent our estimates of income and expenditure for the op-eration of 1221 Williamson Street and our Off-Site Kitchen for the next 12 months starting July 2nd, 2007.

ProposedOperationsBudgetFY2008

SalesWe are projecting sales of

$15,472,000 for FY2008. This sales es-timate represents a 3% increase in what we estimate to be our actual sales for FY2007. Our best estimate of actual sales for FY2007 (based on three quar-ters actual sales data and one quarter of estimated sales) totals $15,020,000. Our latest sales estimate for FY2007 is projected to be $229,000 below our budget sales total for FY2007. The expansion of shopping opportunities in the Madison area and the physi-cal limitations of our present facil-ity contribute to the slowing of sales growth at 1221 Williamson Street, and the proposed budget incorporates these market trends.

AdjustedgrossmarginThe proposed margin represents

a close approximation of the actual margin we have achieved in the last two years of operations. This margin performance does not represent an increase in our margin (pricing strat-egy); it instead represents our ability to achieve improved margin as we have reduced losses and increased operational efficiencies. Another way of saying the above is that we have not changed our prices for goods and services; rather we are better achieving our expected margin.

PersonnelOur personnel expenses for FY08

are being budgeted within .02% of FY2007. This is “steady state” budget-ing to maintain a labor budget goal of under 24%. The Board of Directors has established the Dane County Living Wage to be a goal for your coopera-

tive-this budgeted amount meets this goal. Personnel expenses represents two-thirds of total store expenses.

TotalstoreexpensesOur personnel and operating

expenses are being budgeted for an additional $273,395 for FY2008. This amount represents a myriad of opera-tional cost increases that will occur in FY2008. This $273,395 represents an additional 1.77% increase in ex-penses from our expected sales base of $15,472,000 at 1221 Williamson Street. We have conservatively bud-geted a $222,000 increase in sales for FY2008 over FY2007. The fiscal real-ity we face in our existing facility is that we are fast approaching our sales capacity. Our existing sales growth is slowing down, while our expenses continue to grow.

NetincomeWe are budgeting 1% net income

on the total sales dollar received, that amount is $157,650. We plan on using our net income for current store main-tenance and to improve our financial strength as we move forward.

ConclusionsThe budget being presented for

your approval represents the costs of ongoing operations for 1221 William-son Street. Pursuant to our bylaws, we need a budget to be in place on the start of the fiscal year (July 2nd, 2007) for the continued operations of our existing store. When and if we find an acceptable new store location we will generate appropriate budget informa-tion to represent a multi-site format for review by the membership.

ProposedCapitalBudgetFY2008

The FY2008 proposed capital budget total is $92,200. The Co-op chooses to capitalize items that have a value greater than $2,000, and these items are depreciated.

EquipmentreplacementThe Co-op is in need of replacing

two existing pieces of equipment-the ice machine (flaker unit) and the Oat-scream machine-both have seen better days and although functioning, each is on the verge of permanent disre-pair. Additionally, we are requesting a single door refrigerated case to aug-

OperationsandCapitalBudgetsFY2008

byGeneHahn,FinancialManagerandAnyaFirszt,GeneralManager


WILLY STREET CO-OP BALLOT

Operations & Capital Budget FY2008 Budget information appears on page xxx.

Member name (please print):____________________________________________

Member Signature:____________________________________________________

Member Number:_____________________________________________________

Today's Date:________________________________________________________

ONE MEMBERSHIP, ONE VOTE!

� � �

Ballots are due by 6:00pm on Monday, June 18th! They will be counted at the Board’s Special Membership Meeting beginning at 6:30pm on June 18th.

Drop your Ballot off at our Customer Service Desk or mail absentee ballots in the postage paid envelope inserted in this issue of the Reader to: Willy Street Co-op, Attn: FY08 Budget Vote, 1221 Williamson Street, Madison, WI 53703If you would like your ballot to remain anonymous, use the following procedure:1. Place completed ballot in envelope and seal.2. Write your name and member number and sign across the seal.3. Mail or deposit in the ballot box.

Yes, I approve the FY2008 Budgets as presented.

No, I do not approve the FY2008 Budgets as presented.

ment the packaged meat department.

Unexpectedequipmentre-placementgreaterthan$2,000

We maintain an annual repair and maintenance schedule for all major pieces of equipment (compressor, fire suppression system), and we choose to have items repaired rather than re-placed when at all possible. However, there are items that choose to stop working without adherence to our re-placement schedule. It is at those times we need to have a reserve to draw from to replace what cannot be fixed, and costs more than $2,000. This line item represents a conservative estimate for unexpected equipment replacement.

The balance of the items listed on the capital budget is specific to IT (information technology)-related purchases. These items are requested to

support ongoing efforts or to improve the current state of managing or storing data, improve the quality of communi-cation between sites (1221 and OSK), and marketing Co-op events and publi-cations. These items include operating systems upgrade, wireless networks upgrade, creative software, second server cage, virtual machine server, and data management system.

Informationsessionscheduled

An owner information session will be held on Wednesday, June 6th beginning at 7:00 pm in the Com-munity Room. If you are unable attend this session, but have questions about the proposed budgets, please contact Gene Hahn at 251-0884 x 460, or [email protected] or Anya Firszt at 251-0884 x 470 or [email protected].


continue building Rocket Stoves for the people of this region.

VegetarianDelightwithChefPaulTseng

Saturday, June 16th, 11:00am–1:00pm. After his inaugural class, students who were so pleased with Chef Paul Tseng said he was very per-sonable, enthusiastic and an excellent cook. Responding to requests for a more vegetarian focus, Paul is return-ing with plans to add variety to your vegetarian meals by creating dishes from three countries--China, Thailand, and India. Explore new flavors while using some of Wisconsin’s local vege-tables and learn how spices from these countries can enhance your cooking. Chef Paul Tseng’s road to the Co-op started in Taiwan where he grew up eating exotic foods and gaining knowledge through enjoying Asia’s many regional cuisines. Recipes will be provided in this interactive set-ting as Paul demonstrates each menu from scratch and provides pointers for selecting ingredients for each dish. Bring your appetite! Cost for members is $15.00 and non-members, $18.00. Payment is required at registration, please pre-register by June 14th by stopping in or calling Customer Ser-vice at 251-6776.

IndividualNutritionConsultations

Monday, June 11th, 4:30pm–

IrishMusicJamSunday, June 3rd, 1:00pm–

3:00pm (and continuing on the first Sunday of every month). All those interested are invited to come and play—or relax and listen. For more in-formation, go to www.celticmadison.org or call Karen at 233-6298.

WellnessWednesdayFreeLecture:Maintain-ingWellnesswithEnergyHealing

Wednesday, June 6th, 2:00pm–3:00pm. Join Dr. Carey as she dis-cusses ways in which you can define wellness, how it is impacted with daily living and how energy healing

CLASSESANDEVENTS

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supports wellness in the body-mind connection. There will be a hands-on demonstration of energy healing. Dr. Carey is an intuitive healing practi-tioner. She formerly practiced as a chiropractor for over 10 years, giving her extensive knowledge of the struc-ture and function of the body. She now utilizes the gentle yet powerful techniques of cranial sacral and reiki, integrating them to offer a unique approach to creating wellness for the body-mind connection. This lecture if free, however, please pre-register by stopping in or calling Customer Service at 251-6776.

RocketStoveCharityMassage

Sundays, June 10th and June 24th, 1:00pm–4:00pm. Enjoy a soothing massage at the hands of members of Willy Street Co-op staff who are also massage practiction-ers and therapists and are working to raise money for the the Rocket Stove project, part of “Aid Uganda” founded by Ken Goyer of Eugene, Oregon. Developed to aid Ugandans in the Internally Displaced Persons (IDP) camps of Northern Uganda, this project will benefit the more than 1.6 million internally displaced refugees who have had their possessions stolen, their homes and villages destroyed, and their loved ones kidnapped or killed or are struggling with AIDS, malaria and have little or no food to

sustain themselves or their children. Six hundred thousand inter-

nally displaced refugees near Lira, in Uganda are desperate for fuel to cook their meager rations of food and the Rocket Stove will save one half of the fuel consumed by the open fire, now used for cooking. Building these fuel-efficient stoves helps to preserve the scarce amount of trees in the area, which in turn helps reduce erosion of the soil, which helps promote sound agricultural practices for the future. The stoves are desperately needed in the camps where cooking fuel is ex-tremely scarce and people are digging and drying roots for fuel to cook their food.

The Rocket Stove, designed by the Aprovecho Research Center and fur-ther perfected by Ken Goyer, is made from six specially made, trapezoidal shaped, lightweight bricks. These bricks are mass-produced by brick makers from local clay, sawdust, and other materials. They form the com-bustion chamber of the Rocket Stove. These bricks can be surrounded with mud to form the very efficient Rocket Stove. Donations of only $5.00 will aid in purchasing materials for the stoves and donors will receive a 10-minute massage. Stop in at the Com-munity Room to reserve a spot or call ahead to the Customer Service Desk to schedule your massage at 251-0884. All proceeds will go directly to Aid Uganda to purchase the materials to

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• Stress Reduction

• Relaxation

• Balance

• Health

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7:30pm. A nutrition consultation is your opportunity to learn how food choices affect your well being. A one-on-one session with Katy Wal-lace, M.S., Nutritionist of Human Nature, LLC, includes a consulta-tion regarding your health goals and lifestyle, a health assessment survey and food choice suggestions geared towards addressing health goals and developing sustainable change (may include a tour of the most appropri-ate Co-op foods/products). Par-ticipants must complete and return confidential health history forms prior to the session, so email or a home number is needed. A limited number of sessions are offered. Fees are $5.oo for members; $8.00 for non-members. Please pre-register by June 18th by stopping in or calling Customer Service at 251-6776.

HomeBrewKombuchaThursday, June 21st, 6:00pm–

7:00pm. Making your own kombucha (fermented tea) is simple and inexpensive. Learn about the techniques and materials needed to make this healthful drink in your home with instructors Vanessa Tor-tolano and Alla Shapiro, certified herbalists and health enthusiasts. Participants will be given step-by-step instructions on how to make an old-fashioned lacto-fermented soft drink (kombucha). Nutrients found in kombucha include vitamins C, B1, B2, B3, B6, B12 as well as heparin, glucosamine and folic acid at a fraction of the cost of com-mercial products. Cost for members is $5.00 and non-members, $8.00. Payment is required at registration, please pre-register by June 19th by stopping in or calling Customer Service at 251-6776.

CharityShiatsuSaturday, June 30th, 2:00pm–

CommunityRoomInformationThe Community Room is available to you! Do you need a space to hold your next meeting or gathering? Are you an artist who would like to exhibit in our gallery space? Do you need a room with a kitchen to hold your kid’s next birthday party? Would you like to teach a class and have it be available to our 11,000 members? The Community Room is available for gallery space, private rentals, as well as public functions and classes. If you would like to submit a class proposal, or for information about fees and availability, please contact Lynn Olson, Cooperative Services Manager, at 251-0884 ext. 320 or [email protected].

RefundPolicyIf we must cancel a class for any reason, we will contact you by phone and refund your tuition. If YOU must cancel a class, notify us at least 5 days in advance for a full refund. There will be no refunds less than 5 days prior to class.

INTHEGALLERY

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5:00pm. Charity Shiatsu is a shorter version of Tao Shiatsu, which is the Japanese hands-on form of Oriental medicine. A 10-minute rejuvenat-ing treatment will give relief to your body and spirit, and support projects and communities of people in need. On each Charity Shiatsu Saturday the Tao Sangha Center practitioners will announce the people they are raising money for and provide infor-mation about them in the Commu-nity Room. The short treatments are good for children as well as adults. Families are welcome to partici-pate. A child-friendly environment with toys will be provided. Giving a donation and receiving Charity Shiatsu is a refreshing way to enrich the quality of your life and promote better health and happiness for your-self and others. Please pre-register at Customer Service by stopping by or calling 251-6776 or try your luck and drop-in.

SanfordQuayleOpening Reception: Friday,

June 1st, 5:00pm-7:00pm. Show up through July.

Artist’s Statement: “My tech-niques offer me the opportunity to play - with time sequences, inclu-sion vs. exclusion, and panorama vs. portrait. This work is an approach to capture a little more than what one might see at a glance. The result is not just a record, but also a pleasing view and involvement in the art for the viewer.

“The basis of this work involves multiple photographs with overlap to create a photograph that is not limited to one photo crammed with as much as possible, but one that reaches beyond conventional fram-ing. Thereby enabling the photogra-pher and viewer to imagine what is beyond the actual collage.”

• Stress Reduction

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• Health

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So here we are, yet again, bring-ing you the latest in journalistic prowess. Okay maybe that’s a bit of stretch but hopefully you

will find this article informative. Of course if you have any further ques-tions or comments please fill out a Customer Comment form. After all, we wouldn’t be human if we didn’t strive for continuous self improve-ment.

First of all let me just thank all of you loyal customers/owners for your continued feedback. It is a vital aspect in making this store a success not simply in terms of product movement but also product selection, customer service and that all important relation-ship I see between customers and staff. For those of you who may be unfamil-iar with ourCustomer Comment forms, they are located just inside the store to your left near the Community Room.

Allow me to make a brief dis-claimer if you will. A large portion of comment forms often ask us to bring in a new product and as wonderful as some of these suggestions may be we are unfortunately limited by space. Please, don’t feel as if you are being ignored or slighted in any way--we appreciate the suggestions. There are times in which products are eliminated or the amount is reduced to create room for a new product.

And now, without any further delay, I give you the Grocery De-partment’s Top Ten Most Frequently Asked Questions...

Q:Wherearethecoffeefilterslocated?

A: This has come up as one of the more frequently asked questions lead-ing me to believe that perhaps some

of you may need to cut back on the caffeine. Ah, I jest. The coffee filters are located in aisle five.

Q:Whyareoatssofrequentlyoutofstock?

A: There are a few reasons behind the shortage of oats. One of the biggest factors is the oats themselves. Oats require warm weather but not hot and can be rather rain tolerant. However, as with recent years, major crop areas have been afflicted by droughts (creat-ing too dry of conditions) making it rather easy for a sudden storm or two to wash out an entire crop. The other large factor is supply. The best oats come from the Dakotas and Nebraska placing a very large demand on these producers.

Q:Isthereaguideforgluten-freeproductsinthestore?

A: Yes. You can locate a gluten-free list across from the Customer Service desk on the counter before entering the Community Room. This is a large list provided by the Celiac Disease Foundation and includes items not available in the store.

Q:WhydoyoucarryStod-dard’smeat.What’stheirstory?

A: Stoddard’s Country Grove Market is a small processor located in Cottage Grove. They do not actu-ally produce any of the meats used but rather offer services in butchering and sausage making. The meats with a Stoddard’s label on them are conven-tional. In other words, no claims have been made suggesting the lack of anti-biotics or growth hormones. They are a good company that offers delicious

products for a reasonable price.

Q:Whatisthedifferencebetweenorganiceggsandcage-freeeggs?

A: Organic eggs are regulated and certified by the Untied State Depart-ment of Agriculture (USDA). Organic certification requires that hens have access outdoors, be fed organic feed, are free of hormones and antibiot-ics. The hens are cage free and rules govern the amount of birds that can be contained in a given facility. The pri-mary difference is that USDA doesn’t regulate the term cage-free. Some egg producers have voluntarily participated in monitoring programs like Certified Humane Raised and Handled, which follow guidelines comparable to the USDA Organic Program. Complying with a regulatory program is a means of assuring a standard to the consumer by labeling the product with the proof of compliance from a third party. When is comes to the term cage-free, the best thing a consumer can do is contact the farmer and discuss first hand the quality of care the flock expe-riences. For cage-free hens, it is in the best interest of the farmer to provide adequate space to maintain a healthy flock and production capability.

Q:IstheGoldenGuernseybrandrBGHfree?

A: No, Golden Guernsey is not rBGH free. When the Food and Drug Administration approved the use of Recombinant Bovine Growth Hor-mone (rBGH) we got a lot of questions about the Golden Guernsey brand. Since the FDA ruling, Golden Guern-sey allows each farm to choose wheth-er or not they incorporate the hormone

in their management plan. Because this hormone occurs naturally, there is not a method to test for it. The only national regulations against the use of rBGH are from the USDA National Organic Program. When we contacted the Golden Guernsey customer service department, they expressed interest in hearing what their customers thought. If you would like to contact Golden Guernsey and talk to them about the use of rBGH in milk production their phone number is 1-800-289-7787.

Q:Iwouldliketogetthis____________here.Otherstoreshaveit(JenniferSt,WholeFoodsorWoodman’s).Whydon’tyou?

A: This particular customer com-ment is very important to us because our customers are the owners of our business. We strive to provide a qual-ity selection of products to fulfill every dietary need and desire. Customer comments are one of our unique fo-rums for our shoppers to communicate what they would like us to do. Often these communications are testimonials about what products they have had and want to purchase at the Willy Street Co-op. We’d have a Willy Street Co-op in every neighborhood if could provide a product every time someone wrote, “I bought this somewhere else, and if you had it, I’d buy it here” or “I can’t find this anywhere. Can you get if for me.” We objectively evaluate every request and its potential value to our store. Sometimes the requested product is something we believe will enhance our selection and we will work to offer it, and sometimes we en-counter the reality that we can’t fulfill every request or idea.

TopTenMostFrequentlyAskedQuestionsGROCERYNEWS

byCorySchulz,GroceryStaffMember

I focus my financial planning and investment practice on people who want environmental and social value sensitivity reflected in their investment holdings. Free, no-obligation consultation.


There are combinations of reasons why our product selection may differ from other stores. The most common reason we can’t carry everything every other store carries is our limited space. Another common reason is that we may sell a comparable product in the same category but from another brand. Sometimes the scenario is that none of our distributors carry the desired item and our means to obtain the item would make the shelf price undesir-able to our customers. In a few cases the product is something that we just won’t offer....

Q:Whydon’tyoucarryorsellorofferthis________any-more?

A: The top reason we stop carry-ing any product is because custom-ers aren’t buying enough of it at the Co-op, in our region or nationwide. The decision to discontinue a prod-uct is usually made primarily by our distributors on the regional or national level, then by us here at the Co-op and, in less common cases, by the manu-facturers. Products that sell well here don’t necessarily sell well elsewhere and vice versa. If the Willy Street Co-op discontinues a product you like there is still a possibility to get it by placing a special order. A special order is when we order something for you

Whenever we can, we fulfill the requests of our owners. Here are some requests and how we ful-filled them in the last few months:

Request: Open a second store.We’re one step closer with the results of April’s expenditure vote. Stay tuned!

Request: Put a list of nutritional additives on the Juice Bar menu.Done!

Request: Please make more fluten-free baked goods.Done!

Request: Please bake shortbread with real butter.Will by on the shelf in or before June.

Request: Please move the fragrance-free dryer sheets away from items with fragrances.Done!

Request: Please hold a kombucha-making workshop.No problem! See our Community Room Calendar for this month’s workshop.

Request: Please bring in [product name here].Within the last three months, we have started carrying the follow-ing 60 products based on owner requests: Applegate Farms Chicken Hot Dogs; Ode Magazine; g-diapers; Willy Street Co-op Israeli CousCous; Willy Street Co-op Vegan Curry; Bob’s Red Mill Organic Scottish Oats; Organic Grapenuts; Roland brand products; untreated sponges; Kettle Chips Buffalo Blue flavor; Frontera Grill Salsa Verde; Sylvia’s Mustard Greens and Collard Greens; Cherry Pomagranate Toaster Pastries; Xochitl Tortilla Chips with No Salt; Geranium-Scented Mrs. Meyer’s cleaning products; Fage Total 0% Yogurt; Willy Street Co-op Hair, Skin & Nails Multi; SolaRay Andrographis extract; SolaRay Licorice and White Willow Bark Capsules; Earth Science Eye Makeup Remover; Avalon Organics Aloe Cream Shave; Adora Dark and Milk Chocolate Calcium; Herb Pharm Lobelia; Bulk Stevia Powder; Alacer Immune Defense Emer’gen-C; Barlean’s Orange-Flavored Fish Oil; Avalon Organics Kids’ Natural Mineral Sunscreen; Varcho Veda Neti Wash Plus; Alaffia Lotions, Shampoos, Shea Butter, Lip Balm & Creams; Nature’s Way Sambucol Original Syrup; Spectrum Flax Oil with DHA; Suncoat Water-based Nail Polish; Suncoat Mineral Eye Shadows; Suncoat Sugar-based Mascara; Suncoat Organic Cream Blusher; Suncoat Natural Liquid Foundation; Suncoat All Natural Hairspray; Source Naturals Wellness Fizz; Herb Pharm Breath Tonic; Lily of the Desert SPF 40 Sunblock; Hyland’s Nerve Tonic; Hyland’s Bioplasma Cell Salts;

we don’t sell and it is only available in the case quantities that we’d have to purchase it in. If you don’t want an entire case or we can’t even get it for you, your last resort is a mail order internet retailer.

Q:WhatdoesFairTradecof-feemean?

A: Fair Trade coffee is coffee that is certified to make sure the growers are getting paid a fair price. Each year a price per pound is set and growers are guaranteed at least that much. Fair Trade is not restricted solely to coffee growers but is expanding to include growers of various degrees. You can find Fair Trade chocolate as well as some produce. A common misconcep-tion attributed to items being labeled Fair Trade is that these products are also organic which is not the case un-less specifically stated.

Q:Whyisthecostoforganicssomuchhigherthannon-or-ganics?

A: Organics are expensive because the government doesn’t subsidize them. More care is also needed in the making of the products. And, fees to become certified are very costly.

I hope you find this was helpful information. Please continue to give us your feedback as it is appreciated.


SPOTLIGHTON…

QUINOA

Whatisit?Quinoa is an ancient South

America seed that was prized by the Inca. Quinoa is botanically related to spinach and amaranth and both the leaves and seeds are edible. There is some debate whether quinoa should be called a grain or a seed, but there is no argument that it is very nutri-tious. Quinoa contains 12 to 18 percent protein and that protein is made up of balanced amino acids. It is also high in fiber, magnesium, manganese and iron.

Wheredoesitcomefrom?

According to the U.N. Food and Agriculture Organization, world production of quinoa amounted to 58.4 thousand metric tons in 2005. Of that, 50 thousand metric tons came from Peru and Bolivia.

Wheredoyoufinditinthestore?

Whole and flaked quinoa is available in the Bulk aisle. In packaged Grocery, you will find quinoa whole and flaked, as pasta, flour and a cereal ingredi-ent. Quinoa also often shows up in the Deli as an ingredient in both hot and cold dishes.

Howdoyouuseit?Quinoa can be used in the

same way you would use rice or another grain. It is very important to rinse quinoa thoroughly before cooking as it is coated with saponins, which give it a very bitter flavor if not removed. After rinsing, the basic cooking method calls for one part grain to be sim-mered in two parts water or broth for about 15 minutes. When the quinoa is cooked, you will see a curl inside the grain-this is the germ of the grain. Cooked quinoa can be used as a base for stir-fries, salads, casseroles or soup. Eat it for breakfast as you would oatmeal or mix it into baked goods.

TheLocalSeasonPRODUCENEWS

byAndyJohnston,ProduceManager

It’s the season, and we’re not talking about the holiday sea-son. We’re talking about sum-mertime and the local fruit and

vegetable season. So long storage crops, it’s time to start eating fresh!

Willy Street Co-op is com-mitted to supplying its members and community with the freshest, highest quality produce at a fair price. By sourcing our products locally and in season we are more likely to fulfill that commitment. It also provides us an opportunity to invest in our local economy and en-vironment. Today, Wisconsin has more organic farms per capita than anywhere except California. Our state’s agricultural tradition is still growing, and we are supporting it.

Sourcinglocallyprovidesitsownchallenges

Unlike many grocery retailers, we place dozens of orders, receive dozens of deliveries, and process hundreds of invoices a week. For most businesses, this is a recipe for disaster. For Willy Street Co-op, it is the key to our success!

This will be my second full local season as Produce Manager. Fortunately, the previous Produce Managers, Loretta Wilson and Jenny Ohlsen laid the groundwork for planning and created systems to help manage this unorthodox method of produce retailing. And, believe me, planning is the key to a successful local season!

TheplanningprocessWe start planning with our lo-

cal suppliers in January. I sit down with the Produce Buyers, and we take a look back at the previous year--what worked well and what didn’t. We take into consideration the quality of product provided, as well as quality of services. Did deliveries arrive on time? Were our orders consistently filled? Was the invoicing clear and accurate? Were their boxes properly labeled? These are just a few of the criteria we consider before we sit down and commit to local suppliers. Business is business, and it’s no mystery we’ve continued to work with some of our suppliers for over 20 years.

Thisyear’slocalproduce

Following is a list of local products, when their season begins, and whom we are sourcing them from. Hopefully, it will help you plan your local purchases! Keep an eye on our Coming Soon/Last Chance chalkboard in the Produce aisle for a heads up as to what is coming or going. As always, we’ll be using purple price inserts in our signage to indicate local products. Availability should remain consis-tent through the season, but we’ll be offering specials on many of our local products when they are in peak production! Check the Reader for Rewards and keep an eye out for our red Bi-Weekly signage on the aisle. Peak season means supe-rior product at a great price! This is a good time to plan on preserving your favorite local goods! Enjoy!

MayArugula (bagged): Harmony Val-

ley Asparagus: Blue Valley Farms

and Tipi ProduceBurdock Root (over wintered):

Harmony ValleySauté Mix, Bagged: Harmony

ValleyHerbs: Troy Community GardensCilantro: Avalanche OrganicsSalad Mix: Avalanche Organics

and Harmony ValleySpinach: Avalanche and Harmony

ValleyRamps: Avalanche and Harmony

ValleyRhubarb: Tipi ProduceMorel Mushrooms: Alan Stramm

and Wayne EwersLettuces: Tipi and JenEhr Family

FarmParsnips (over wintered): Har-

mony Valley Radishes: West Star, JenEhr, and

Tipi ProduceTomatoes (greenhouse): Don’s

ProduceWatercress: Avalanche

JuneBasil: JenEhr and Troy Commu-

nity GardensBeets: Harmony ValleyBok Choy: TipiBroccoli: Tipi and JenEhr Chard: Keewaydin

Collard Greens: TipiDandelion Greens: KeewaydinFennel: TipiKales: TipiKohlrabi: JenEhrMustard Greens: TipiParsley: AvalancheSnow and Snap Peas: TipiScallions: AvalancheStrawberries: JenEhrSunchokes (over wintered): Har-

mony Valley

JulyCucumbers (salad and pickling):

Tipi and YesterYearCarrots (bunched): JenEhrDill Heads for Pickling: Troy and

West StarGreen and Yellow Beans: JenEhrSummer Squash: TipiTorpedo, Red Onions: AvalancheBaby Red Potatoes: AvalancheRaspberries: Majestic HeightsBlackberries: Eugene Djikowski

AugustApples: Future Fruits and Ela

OrchardCarrots: Bulk and Bagged, TipiEggplant: Tipi and Happy ValleyEdamame: Harmony ValleySweet Corn: West StarGarlic: Harmony Valley,

Vermont Valley, West Star, Avalanche

Onions (Walla Walla): TipiMelons, melons, and more mel-

ons: TipiPeppers (red, green, yellow,

orange): TipiPeppers (hot): Tipi, Luna CirclePotatoes: West Star, Vermont

Valley, Driftless Organics, Igl’sShallots: Harmony ValleyTomatillos: Luna CircleTomatoes: Troy Community Gar-

dens, Avalanche, Happy Valley, YesterYear, Tipi

September/OctoberBrussels Sprouts: TipiCauliflower: Tipi and JenEhrRomanesco: TipiTurnips, Celeriac, Rutabaga,

Parsnips: Sweet Potatoes: Har-mony Valley

Tah-Tsai, Mizuna: TipiCranberries: Ruesch Century

FarmsWinter Squash: Avalanche and

YesterYear


OFF-SITEKITCHENNEWS

byJoshPerkins,Off-SiteKitchenManager

NewEntréesfromtheKitchen

Kicking and screaming, warm weather has finally arrived in Wisconsin and the days when you may not feel like

turning on the stove (for one reason or another) are not far away. Since we in the kitchen turn on the ovens for a living, we aim to make your summer easier by providing you with full-meal options as you shop the Willy, much as we did last spring. We’ve made some changes since then, and I’m writing here to give you a preview of what to look for in the upcoming weeks and months.

GrillingtipsWhat aroma, primal and bold,

signifies the onset of summer like nothing else? The smell of the grill, of course. Grilled foods have en-joyed a bit of a mixed reputation of late owing to reports that they are lower in fat than fried foods (some-times, not always true) but may also contain carcinogenic compounds (heterocyclic amines) formed when meat is charred on the grill. Here’s the rub (no pun intended): Re-searchers at the Livermore National Laboratory in California found that marinating chicken in a simple vinai-grette reduced 90 percent of potential carcinogens in the finished grilled product-but one of the main cul-prits in charred grill food is oil-rich marinades dripping from the meat to the coals and causing flare-ups. The solution? Marinate away, but don’t (as is a common mistake) feel that you need to submerge the meat (or fish or vegetable) under an inch or two of marinade-all you need for either health of flavor purposes is a coating, then let it sit overnight un-der plastic wrap. This will really help cut down on flare-ups while promot-ing the protective effect described above. Additionally, choose items for the grill that are low in fat-this will also cut down on flare-ups and amplify the health benefit of grilling the food.

GrilledentréechoicesWith that said: We are going to

be producing and promoting grilled entrée choices this summer, con-centrating on marinated and glazed chicken and fish. We may dabble a bit in red meat, but in order to

sell it from our case, it must be fully cooked and not everyone cares for a well-done steak--in addition to which, research supported by the National Cancer Institute suggests that well-done red meat, especially grilled, is much higher in potential carcinogens than meat cooked to rare/medium-rare-so we’ll probably let you make that choice on the patio. Here are some of the selections that are com-ing up off the grill:* Chile-rubbed Bell and Evans chick-

en breast with lime-coconut sauce* Mahi-mahi with chipotle-pineapple

glaze and cinnamon basil* Willow Creek St. Louis-style ribs

glazed with reduced balsamic vin-egar and potted fig relish

* Willow Creek boneless pork loin chops marinated in honey, olive oil and lavender

* Bell and Evans chicken marinated in cumin, coriander and lemon

* Grilled Summer squash with pine nuts, marjoram and Sicilian olives

DeepfriedfeastsAdditionally, we’ve been ex-

perimenting with some deep-frying in the kitchen and, while it makes one hell of a mess, some things are worth cleaning up after. Expect to see traditional Southern fried chicken (marinated in buttermilk), black bean empanadas and pesto-stuffed fresh mozzarella, among others. Cold fried chicken is almost a dish in the canon all on its own, but reheating on some of the others can be a little tricky-we recommend microwaving whenever possible to avoid drying out. If it’s not an option for you, try the oven at 350º, but throw a foil cover on the pan.

ReturningfavoritesThose of you who shopped and

enjoyed the entrees in the Deli case last year---please write in and let us know if you’d like to see any of them return and also if there were particu-lar aspects of any of them you really liked and would like to see expanded on in future menu selections. Our goal is to be able to provide the op-tion of buying a whole meal out of our Deli for ready home or picnic preparation, so we’re all ears when it comes to your preferences. See you at the Deli.

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Mike Kohn DVMJoe Novotnak DVM

1014 Williamson St.Madison,WI 53703(608) 255-1239

A full serviceveterinary clinic.

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FlowerPowerHEALTH&WELLNESSNEWS

byJustinRassner,WellnessStaff

Most people only appre-ciate flowers for their visual aesthetics and aroma. Who knew these

works of perfection would have a third dimension to offer? Well, M.D. and bacteriologist Edward Bach who is the mastermind and originator of flower remedies had a hunch. How did one man singlehandedly tap into this healing method that is now a respected heal-ing art around the world? It’s a good story, so I’ll tell it. One day in the year 1930, Bach decided to abandon his lucrative medicine practice in London. One of the main reasons was his dissatisfaction with the way that doctors within orthodox medicine were trained to treat the disease rather than the individual. Mr. Bach’s past experience with ho-meopathy had taught him that there were effective, subtler options to the invasive practices that were being taught by the medical industry at the time. Relying on his natural healing abilities and guided by his intuition, Bach set out to find a set of rem-edies that targeted the patient’s soul. Over the next five years Bach found each remedy by using himself as the guinea pig. According to www.bachcentre.com, “Bach would suffer the emotional state that he needed to cure and then try various plants and flowers until he found the one single plant that could help him. In this way, through great personal suffer-ing and sacrifice, he completed his life’s work.” He ended up with 38 individual flower essences and these are the same 38 that are still in use to this day.

AGRIMONY: mental torture behind a cheerful face

ASPEN: fear of unknown thingsBEECH: intoleranceCENTAURY: the inability to say

‘no’CERATO: lack of trust in one’s

own decisionsCHERRY PLUM: fear of the mind

giving wayCHESTNUT BUD: failure to learn

from mistakesCHICORY: selfish, possessive loveCLEMATIS: dreaming of the future

without working in the presentCRAB APPLE: the cleansing rem-

edy, also for self-hatredELM: overwhelmed by responsi-

bilityGENTIAN: discouragement after a

setbackGORSE: hopelessness and despairHEATHER: self-centredness and

self-concernHOLLY: hatred, envy and jealousyHONEYSUCKLE: living in the pastHORNBEAM: procrastination,

tiredness at the thought of do-ing something

IMPATIENS: impatienceLARCH: lack of confidenceMIMULUS: fear of known thingsMUSTARD: deep gloom for no

reasonOAK: the plodder who keeps go-

ing past the point of exhaustionOLIVE: exhaustion following

mental or physical effortPINE: guiltRED CHESTNUT: over-concern for

the welfare of loved onesROCK ROSE: terror and frightROCK WATER: self-denial, rigid-

ity and self-repressionSCLERANTHUS: inability to

choose between alternativesSTAR OF BETHLEHEM: shockSWEET CHESTNUT: Extreme

mental anguish, when every-thing has been tried and there is no light left

VERVAIN: over-enthusiasmVINE: dominance and inflexibilityWALNUT: protection from change

and unwanted influencesWATER VIOLET: pride and aloof-

nessWHITE CHESTNUT: unwanted

thoughts and mental argumentsWILD OAT: uncertainty over

one’s direction in lifeWILD ROSE: drifting, resignation,

apathyWILLOW: self-pity and resent-

ment

THE38BACHFLOWERESSENCES

Flower therapy focuses not on the disease itself but looks deeper and aims at the psychic causes of illness. It is this approach that sets flower essences apart from homeo-pathic remedies, but the two can work synergistically. When choos-ing the correct flowers to try it can help to seek out a specialist, how-ever this is not always necessary. It is very possible to familiarize yourself with the 38 flower essences and then experiment with different combinations or a single remedy. In store we even have questionnaire forms designed to help narrow the possibilities down to the essences from which the individual will benefit most. The questionnaire asks three personal questions relating to each of the 38 flower remedies. An example of one of the questions that relates to the Impatiens essence asks the following question: “Do you feel a sense of urgency in every-thing you do, always rushing to get through things?” These are the types of in-depth questions that make this system of relief so unique. The ap-plicant will usually identify strongly with several different essences. They can then try the essence individu-ally or make a unique blend. So be encouraged to stop in and acquaint yourself with some of these soul specific flower powers. You can also take the Bach quiz at bachquiz.com to develop your own personal remedy.

PracticalapplicationsWhile studying the Bach flower

essences chart I noticed that each of the single remedies falls into one of seven different emotional categories. The seven categories are fear, un-certainty, lack of interest in present circumstances, loneliness, over-sensitivity, despondency/despair, and over care for others’ welfare. I chose a couple of the more popular essences as examples of the differ-ent situations they can be used in. Aspen, which falls under the “fear” category is used for helping with apprehension and unknown or vague fears. The taker of Aspen can expe-rience results manifesting as fear-lessness and faith to face experience and adventure. The essence of Olive is in the “lack of interest in present circumstances” section of the flower

chart. The negative aspects it pertains to are complete exhaustion, drained of energy and when daily work be-comes a chore (wonder why this one is so popular). Taking Olive flower essence can result in peace of mind and not being drained or overcome by pressures.

RescueRemedy/RescueSleep

I know what you’re thinking-”Those wacky flower essences sound way too subtle to have any effect on me.” Well, if that’s what you be-lieve, there is still a flower remedy for even the most desensitized of individuals. We all get overstressed and/or overanxious at some time; enter Rescue Remedy. This five-flower combination of the essences of Rock Rose, Clematis, Impatiens, Cherry Plum and Star of Bethlehem was formulated just for the following types of unexpected, stressful situa-tions: traffic jams, sudden bad news, air travel, car accidents, giving birth, arguments, the list of situations where Rescue Remedy can be applied goes on and on. Take your pick; this ef-fective stress-relieving tool comes in liquid drops, a spray or a cream. Plus Bach has recently come out with Res-cue Sleep, which is a slightly differ-ent formulation that is a non-narcotic, non-habit forming sleep aid.

Rescue Remedy is great for pets too! Many veterinarians recommend it as an effective option for dealing with slightly neurotic or frightened animals. Pets also have emotions and Rescue Remedy acts on pets the same way as it does with humans. Vet visits, moves, prior abuse and many more situations call for the use of this calming combination with your pet. The single remedies can also be used on animals as well. For example, try Vervain if your pet is high strung and tense, or Mimulus if they’re afraid of lightning.

StopandsmelltherosesJust because an herb or prescrip-

tion drug is super strong does not always mean that it’s going to be more effective. Realizing the heal-ing subtleties that nature has to offer can be a blessing. So the next time you stop and smell the flowers just remember, there’s more than meets the eye and the nose for that matter.

GETTINGTOTHEROOTOFFLOWERESSENCES

FlowerPowerm

ay

Reed’sGinger BrewOriginal, Premium, Extra, Raspberry, Cherry, Spiced Apple4-pack

$3.29/txnon-member $4.28/tx

Mali’s100% Hardwood Charcoal10 lb


KashiTLC CrackersOriginal 7 Grain, Honey Sesame, Natural Ranch, Country Cheddar8 oz-9 oz

$1.99non-member $3.29

Drew’sOrganic SalsaFive Flavors on Sale!12 oz


Nature’s BakeryMaple Walnut Granola16 oz


Cascadian FarmsOrganic Frozen PotatoesSix Kinds on Sale!16 oz


Earth BalanceOrganic Whipped Vegan Buttery Spread12 oz


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Harmony Valley FarmOrganic Bagged Spring Salad Mix6 oz

$3.59/xxnon-member $

Don UsselmanOrganic TomatoesRandom Weight

$2.49/xxnon-member $

Organic CantaloupeRandom Weight

79¢/xxnon-member $xxx

xxxOrganic Bagged Gala Apples3 lb. bag

$5.79/xxxnon-member $

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Santa Cruz NaturalsOrganic Apple SauceFive Flavors on Sale!23 oz


health & wellness

Willy Street Co-opWilly Street CoolerReady-to-drink12 oz


Willy Street Co-opWilly the GreekIngredients include: pasta, canola oil, lemon juice, cider vinegar, fennel seeds, feta, olives, tomatoesRandom Weight

$3.99/lb+txnon-member $4.94/lb+tx

Willy Street Co-opSalad BarRandom Weight

$5.99/lb+txnon-member $7.14/lb+tx

Kickapoo CoffeeOrganic Driftless Dark Blend Coffee12 oz


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BachRescue Remedy20 ml


Aura CaciaNatural Skin Care OilGrapeseed, Sesame, Apricot Kernel4 oz

$2.99/txnon-member $4.72-$5.23/tx

Middle Earth OrganicsOrganic Pasta SauceSix Flavors on Sale!19.8 oz


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juice barjuice barjuice barjuice bar

T h e s e s p e c i a l s a r e v a l i d u n t i l J u n e 3 0 , 2 0 0 7

Willy Street Co-opDream BarIngredients include: butter, evaporated cane juice, eggs, pastry flour, walnuts, coconut, brown sugar1 piece

$1.29/piecenon-member $1.75/piece

Middle Earth Organics


june

T h e s e s p e c i a l s a r e v a l i d u n t i l J u l y 5 , 2 0 0 7

Julie’sOrganic Ice Cream SandwichesVanilla6 pc

$3.29was $4.85

Willy Street Co-opVitamin E40 IU w/ Selenium60 cap

$6.49/txwas $8.55/tx

Barbara’s BakeryCheese PuffsOriginal, Jalapeño, Original Bakes5.5 oz-7 oz

$1.75was $2.45

LundbergRice ChipsSea Salt, Pico de Gallo, Sesame & Seaweed, Santa Fe Barbecue6 oz

$1.79was $2.55

Willy Street Co-opChocolate Chip CheesecakeIngredients include: graham crackers, whole wheat flour, honey, cream cheese, eggs, chocolate chips1 slice

$2.25/slicewas $2.75/slice

Stacy’sBagel ChipsEverything, Toasted Garlic, Whole Wheat, Simply Naked6 oz

$1.79was $2.55

Annie’s HomegrownBunnies Cheddar, Sour Cream & Onion, Whole Wheat7.5 oz

$1.79was $2.85

Widmer’sTwo-Year CheddarRandom weight

$5.29/lbwas $5.79/lb

Herban CowboyDeodorant or Aftershave BalmDusk3-3.5 oz

$5.89/txwas $7.35/tx

Boulder CanyonPotato ChipsHickory Barbeque, Totally Natural, Malt Vinegar & Sea Salt, Jalapeño Cheddar5 oz

$1.49was $1.99

Annie’s NaturalsOrganic BBQ SauceOriginal, Smokey Maple, Hot Chipotle12 oz

$2.19was $2.95

PandaLicorice CandyRaspberry Confection, Licorice Confection, Licorice Chews7 oz

$1.79/txwas $2.49/tx

Willy Street Co-opJapanese Cucumber SaladIngredients include: cucumbers, chili peppers, sesame seeds, lime juice, rice vinegar

$6.49/lb+txwas $6.99/lb+tx

Natural ChoiceOrganic SorbetStrawberry, Blueberry, Lemon, Mango16 oz

$2.79was $3.69

Virgil’sSodaRoot Beer, Black Cherry Cream Soda, Cream Soda4 pc

$3.99/txwas $4.89/tx

Anthony’sString Cheese16 oz

$3.79was $4.39

MaranathaAlmond ButterCreamy & Roasted, Creamy & Raw16 oz

$8.29was $11.15

Westbrae NaturalMustardStoneground, Dijon Style, Yellow, Stoneground No Salt Added8 oz

$1.49was $1.85-$1.99

VruitJuice BlendApple Carrot, Orange Veggie, Berry Veggie, Tropical32 oz

$1.99was $2.69

YvesVeggie DogsMeatless Hot Dog, The Good Dog9.7 oz-11 oz

$2.29was $3.05-$3.09

Willy Street Co-opThai Firecracker Rice Ingredients include: brown rice, wild rice, peanut butter, jalapeños, cilantro, garlic


Turtle Island FoodsTofurky SlicesPeppered, Oven Roasted, Hickory Smoked5.5 oz

$1.99was $2.65

LifestreamPie Oh My! Frozen PiesApple, Wildberry, Dark Cherry3.5 oz

$1.69was $2.29

Willy Street Co-opMarinated Portabello MushroomsIngredients include: portabellos, balsamic vinegar, olive oil, mus-tard seed, fennel seed, basil, garlic


may 25–june 7may 25–june 7

june 8–june 21june 8–june 21

june 22–july 5june 22–july 5

ShiKaiColor Reflect Shampoo or ConditionerDeep, Gold, Platinum, Warm, Daily Moisture8 oz

$5.99/txwas $7.79/tx

T h e s e s p e c i a l s a r e v a l i d u n t i l J u n e 7 , 2 0 0 7


Natural ChoiceOrganic Full of Fruit Frozen BarsCoconut, Orange, Raspberry, Strawberry6 pc

$2.99was $4.59

Willy Street Co-opCaribbean Queen SmoothieIngredients include: orange juice, lemon juice, gingerReady-to-drink, 16 oz

$2.49was $2.99

Turtle Island Foods

Peace CerealCerealVanilla Almond, Hearty Raisin Bran13 oz-14 oz

$2.49was $4.55

LakewoodOrganic Lemonade32 oz

$1.79/txwas $2.99/tx

Whole Soy & Co.Cultured Soy YogurtEleven Flavors on Sale!6 oz

69¢was 99¢

june

Rice DreamEnriched Rice MilkOriginal, Vanilla, Chocolate32 oz

$1.79was $2.85

Annie’s NaturalsDressings & VinaigrettesRoasted Red Pepper, Honey Mustard, Tuscany Italian, Raspberry, Gingerly, Lemon & Chive, Woodstock8 oz

$1.99was $2.95-$3.39

Cascadian FarmOrganic Frozen VegetablesSweet Corn, Broccoli Cuts, Garden Peas, Cut Green Beans16 oz

$1.99was $2.49-$2.85

Cedar Grove

Marbled ColbyRandom Weight

$2.79/lbwas $3.99/lb

groc

ery Organic Valley

Organic MilkWhole, 2%, Skim64 oz

$2.99was $3.49-$3.89

chee

seMuir GlenOrganic TomatoesTen Kinds on Sale!14.5 oz

$1.25was $1.69-$1.89

Iceland SpringSpring Water1 liter

99¢was $1.75

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welln

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Willy Street Co-opMultivitaminsWomen’s, 90 tab

$10.99/txwas $18.35/tx

Men’s, 90 tab

$9.99/txwas $16.39/tx

Dr. Bronner’sPure Castile Bar SoapSix Kinds on Sale!5 oz

$2.29/txwas $3.79/tx

Seventh GenerationDish LiquidNatural Citrus, Free & Clear, Natural Lavender25 oz

$2.15/txwas $3.15/tx


basic products at basic prices


Juicingju

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body

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NatracareOrganic TamponsWith Applicator: Regular, Super16 ct

$3.79/txwas $4.45/txNo Applicator: Regular, Super20 ct

$3.29/txwas $3.79/tx

Herban CowboyMilled Bar SoapWild, Dusk, Bluegrass5 oz

$2.99/txwas $3.79/tx

JasonToothpasteSea Fresh, Healthy Mouth Tea Tree, Nutrismile4 oz-6 oz

$3.99/txwas $5.45/tx

Alba BotanicaSunscreenSport SPF 30+, Lavender SPF 30, Kid’s SPF 30+4 oz

$5.99/txwas $8.45/tx

Willy Street Co-opNatural Cleanse120 tablets

$7.49/txwas $9.65/tx

Nordic NaturalsUltimate Omega Fish OilLemon 1,000 mg60 softgels

$22.99/txwas $31.09/tx

ThinkorganicOrganic Nutritional BarsChocolate Coconut, Cherry Nut1.4 oz

$1.69/txwas $2.19/tx

FloraUdo’s Choice Organic Oil Blend17 oz

$18.99/txwas $23.99/tx

Herb PharmTincturesBurdock Blend, Dandelion, Milk Thistle, Healthy Liver Tonic1 oz

$7.49/txwas $9.99-$10.99/tx

New ChapterPerfect Prenatal Multivitamins90 tablets

$31.99/txwas $40.45/tx

Hyland’sNerve Tonic Stress Relief100 tab

$6.49/txwas $8.79/tx

tea of the MONTH

Second and third flush Chinese green tea is dark roasted according to Japanese Houjicha technique. Its mild and soothing flavor goes well with most foods. The flavor of our Chinese houjicha is reminiscent of a roasted barley or corn tea. Deeply roasted green teas like houjicha have lower caffeine content in comparison to most other green tea.

The Willy Street Co-op and Rishi Tea are working together to offer our members a discount on a different variety of Rishi teas each month. Want to try a sample before purchasing? The Juice Bar will be offering free samples of the sale tea on weekends. If you want to buy some made-to-go, the Juice Bar will also be carrying that variety of tea (if not already) for the month of the sale.

Rishi TeaOrganic Houjicha20%offwas $29.15/lb

Mechthild SchefferThe Encyclopedia of Bach Flower TherapyThe most comprehensive and up-to-date reference available on this gentle, effective therapy.

Save 15%!was $29.95/tx

T h e s e s p e c i a l s a r e v a l i d u n t l l J u n e 3 0 , 2 0 0 7

Next Wellness Wednesday

June 6th!


Summer time and the livin’ is easy! So you’re out, you’re playing, running around, go-ing to festivals and having a

good time. So, why do you feel run down and crabby? Well for one, what have you been eating? Brats, burgers, and lots of festival food, not to men-tion the wonderful beer gardens? This time of year is a great time to pick up a good habit--juicing! And, fortunate-ly, we have a variety of great books to get you started.

You may already know that juic-ing is a great way to get all of your daily allowances of fruits and veggies in your diet, which might otherwise prove to be time consuming and tedious. Juicing produce and herbs removes most of the fibers making it easier break down and transmit healthy vitamins and minerals into your body which gives you energy, detoxes harmful chemicals and can make you look and feel much better. It would take a long time to sit and chew a pound or so of produce to receive all of the goodness it has to offer. Juicing cuts out the middleman, so to speak, and gets the stuff straight into your system.

JuicersThe first thing you’re going to

want to get is a juicer. The Champion juicer is a favorite among health en-thusiasts. It’s hard working, efficient and easy to clean. We carry three different colors of Champion juic-ers. Yes, they are expensive, but well worth it, as they are sturdy and have a lifetime warrantee. Another option is to find a friend who was once into juicing, and is no longer doing it as often, and borrow theirs to see if it’s something you would enjoy. I go through phases with my juicer. Most of the time it ends up coming out in the summer time when the produce is fresh and local and I reserve space on my counter for my juicer as it should remain there all summer long.

JuicingforHealthIf you don’t know about juicing,

but are interested, you might want to check out a book by Julie Staffords called Juicing for Health. This book introduces you to the ins and outs of juicing. It offers reasons why it is good for you, explains the benefits and details how to do it. It’s all cov-

ered in this book. For example, this book says that pear juice is a good morning tonic. It has a rich supply of easily digestible sugars that convert readily into energy. Pear juice has a mild diuretic quality that is good for such conditions as constipation, poor digestion and bladder problems. Also, the high organic sodium in celery makes it an excellent calming or stress-reducing juice. The farmers’ markets are going strong so it’s easy to find fresh local produce to begin a great juicing regimen.

JuiceFastingandDetoxAnother book that may prove very

beneficial is called Juice Fasting and Detox by Steve Meyerowitz. This book covers how to fast with juicing in mind. Many ailments and condi-tions can be treated and improved by juicing and fasting. You can choose to go all out, or just try short simple juicing regimens to improve your health and well being. This book is very informative about fasting and detoxing and lets you know the importance of bringing live foods into your diet to improve your health. The author guides you through the physical, mental and spiritual aspects of going through a fast. You must prepare yourself for fasting and know what to do once you come off the fast so that your body can make the transition.

TheJuicingBibleIf you are interested to find out

the in-depth view of what benefits you can find in any particular fruit or veggie, you might want to check out The Juicing Bible by Pat Crocker and Susan Eagles. They go into great de-tail about what vitamins, minerals and nutrients you will find to help you de-cide what kind of juicing you would like to do. There are over a hundred recipes to experiment with from the plain old tasty to specific recipes to aid in the treatment of specific condi-tions. One recipe is called the “Sum-mer Swizzle.” You take four apricots washed, pitted and halved, one cup washed grapes, four peaches and some watermelon cut into chunks, put that through the juicer, whisk and serve. Another great refreshing drink is watermelon, a half-cup of strawber-ries, a quarter head of fennel and the juice of one lemon.

TheJoyofJuicingOnce you got the juicing thing

down and you’re just looking for great recipes and fun things to do with your juicer, you might want to check out the Joy of Juicing by Gary Null Ph. D and Shelly Null. They offer fun and creative recipes to concoct soups, sal-ads, sauces, entrées and desserts. With certain juicers, you can make delicious fresh sorbets with frozen fruit run through the juicer. My mom used to freeze bananas and blueberries and put them through the Champion juicer. It was so creamy and smooth--the best sorbet made fresh at home.

All of these books let you know the importance of getting live en-zymes into your body for overall health. Enzymes are what the body uses to break food down and convert it to energy and fuel for the body. Your body does produce natural enzymes, but when it does, it has to work extra hard to break stuff down, thus impair-ing your immunity. When you get the live enzymes from live fruits and veg-gies, the body doesn’t have to work as hard.

However, if you find that you don’t have the time or are just plain not into doing it yourself, our juice bar offers many wonderful and tasty juices. Our workers make many of the juice combinations up and you can also make up your own. We also offer fresh bottled juices in the produce cooler so you can just grab ‘em and go. Fresh juice is a great way to help detox your body, get a quick lift, and get much needed vitamins and miner-als into your body quickly to keep you healthy and moving. Check it out, your body will thank you.

JuicingBOOK&HOUSEWARESNEWS

byVanessaTortolano,HousewaresBuyer






Pleasedrinkresponsibly.

RECIPESANDDRINKRECOMMENDATIONSDRINKRECOMMENDATIONSFROMSTARLIQUOR,1209WILLIAMSONSTREET,255-8041

Take10%offrecommendedbeverages…JustshowyourmembercardatStarLiquor!

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SENDUSYOURRECIPES!YoucouldwinthisgreatnewcanvastotewhenyoushareyourfavoriterecipeswithyourfellowWillyStreetCo-opmembers.Wewouldlovetoprintyourrecipesandgiveyouthecredit.Wewillselectarandommemberrecipesubmissioneachmonthtowinatote.Othersubmitterswhoserecipesweprintwillalsoreceiveatokenofourappreciation.

Recipesshouldbeformaindishesanduseamini-malamountofpreparedconvenienceingredients.RecipesMUSTbeoriginal!Weliketoincludeideasforusingseasonal,localproducewheneverpossible.E-mailyourrecipestoKathy:k.humiston@willystreet.coopordropthemoffatCustomerService.Besuretoincludeyournameandyourmembernumber.

PortobelloBurgers

Recipe adapted from Vegetarian Planet by Didi Emmons2/3 cup dried lentils, any type6 ounces Portobello mushrooms2 Tbs. olive oil1 1/2 cups minced onion2 large cloves garlic, minced1/2 tsp. ground cumin1/2 tsp. salt or to tasteFreshly ground black pepper to taste5 slices stale or toasted whole wheat

bread1/2 cup parsley, chopped

Directions: Bring lentils and two quarts of water to a boil, reduce heat and simmer 20-30 minutes or until tender. Drain lentils thoroughly and set aside to cool. Clean mushrooms, finely chop the stems and caps. Heat one Tbs. oil in skillet, add onions. Cook until softened, about five minutes. Add garlic, mushrooms, cumin and cook for five minutes more. Sea-son with salt and pepper; remove from heat. Break up bread and put food processor bowl or blender; process into crumbs. Place two cups of crumbs into large bowl, reserve remaining crumbs. Add lentils to processor and pulse until somewhat pasty. Transfer lentils to bowl with crumbs, stir in mushroom mixture and mix well, using hands. If mixture is too wet to shape into patties, add some of the reserved breadcrumbs. Chill the mixture at least one hour and up to two days. Form the burger mixture into four patties. Heat the remaining Tbs. oil in a large skillet, preferably cast iron, over medium heat. Fry the patties until golden brown, about three minutes. Flip and cook about three minutes on the second side. Serve on buns with your favorite trimmings.StarRecommends:EscudoRojo—Thisisacomplexandjuicyredthat’smadetoorderforeverydayoccasions.It’smadeofablendofmostlyCabernet,Merlot,andCabFranctocreateawinethatgivesupplumyfruitflavorsalongwithmochaandcedar.

QuinoaPilaf

Recipe by the Willy Street Co-op Deli1 cup water1 Tbs. tamari soy sauce1/4 tsp. turmeric1 cup quinoa2 Tbs. olive oil1 medium onion, finely diced1 large carrot, diced1/2 tsp. minced garlic3 Tbs. raisins1/2 cup almonds, toasted and

chopped1/2 cup frozen peas, thawed1 small green or red bell pepper,

diced1 1/2 tsp. tamari soy sauce

Directions: Rinse quinoa thoroughly in cold, running water. Bring water, one-Tbs. tamari and turmeric to a boil in sauce-pan. Add quinoa, reduce heat to simmer and cook 15-20 minutes until quinoa is tender and liquid is absorbed. Remove from heat and cool to room temperature. Meanwhile, saute onion, carrot, garlic and raisins in olive oil until just tender. Remove from heat and cool. Combine cooled quinoa with cooled onion mixture. Stir in remaining ingredients. Pilaf can be eaten cold or warm.StarRecommends:L’ecoleNo.41Semillon—FewSemil-lonsshowtheirrichnessandcomplexityasthoseproducedinWashingtonState.Thisisafull-bodiedwhitewitharichtexture,richhoneyfruit,citrusandfreshfigflavors.

SimplyDeliciousAsparagusSoup

Reprinted with permission from Madison Area Community Sup-ported Agriculture Coalition’s From Asparagus to Zucchini8 Tbs. butter3 1/2 to 4 cups chopped onions8 cups chicken or mild vegetable

stock2 pounds asparagus1/2 cup cream (or milk)Salt and pepper to tasteFresh lemon thyme or dill to taste

preferred or use dried herbsDirections: Heat butter in

soup pot, add onions and cook un-til tender. (If you use dried herbs, add them when cooking onions.) Add stock and bring to a boil. Cut tips off asparagus and reserve. Chop asparagus stems and add to broth. Simmer gently until aspara-gus is very tender, 15-20 minutes. Remove from heat and puree in food processor or blender, or use an immersion blender or food mill. Return puree to soup pot, add asparagus tips and cook gently 5-10 minutes. Stir in cream, salt and pepper. Add fresh lemon thyme or dill to taste. StarRecommends:HirschFrunerVeltliner—Peach,cit-rusandquininearethemainflavorthemesinthisfull-bod-ied,livelywhite.ThisisaStarLiquorfavorite!

ThreePeaStirFry

Recipe from Simply In Season, Herald Press. Reprinted with permission.1 Tbs. oil1 large clove garlic, minced1 Tbs. ginger root, minced1/8 to 1/4 tsp. crushed red pep-

pers1 1/2 cups sugar snap peas, cut in

1-inch pieces1 1/2 cups snow peas, cut in 1-

inch pieces 1 cup shelled peas1 tsp. soy sauce1 tsp. toasted sesame oilSaltToasted sesame seeds

Directions: Heat one Tbs. oil in wok or heavy skillet until hot but not smoking. Add gar-lic, ginger and red peppers and stir-fry until fragrant, about one minute. Add sugar snap and snow peas and cook until crisp-tender, about three minutes. Add shelled peas and stir-fry until hot, about two minutes. Remove pan from heat. Stir in soy sauce and sesame oil and add salt to taste. Sprinkle with sesame seeds and serve.StarRecommends:Glaze-brookSauvignonBlanc—Anintenselyfruitypalatewithripetropicalfruitsandpas-sionfruit.IthasacleancrispfinishwiththeclassicMarl-boroughherbaledge.


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ChilledStrawberrySoup

Recipe from Simply In Season, Herald Press. Reprinted with permission.1 cup apple juice3/4 cup water2/3 cup sugar (or to taste)1/2 tsp. ground cinnamon1/8 tsp. ground cloves3 cups strawberries1/4 cup water2 cups plain yogurt1 tsp. vanilla2 drops red food coloring (op-

tional)Directions: Combine apple

juice, 3/4 cup water, sugar and spices in saucepan and bring to a boil over medium heat. Remove from heat and cool. Combine strawberries with 1/4 cup water in blender. Puree until smooth and pour into a large bowl. Add apple juice mixture, yogurt, va-nilla and coloring if using to ber-ries. Mix well, cover and refrig-erate until well chilled. Garnish with additional strawberry halves if desired. The soup freezes well and is especially good with small ice crystals left in. StarRecommends:DuchedeLoungvilleSparklingCider–ThisFrenchsparklingciderisfullofbrightcitrusandgreenapplenotes,withadrysoftlysparklingbody.Thisisfun!

PineappleRiceSalad

Recipe from The Vegetarian Family Cookbook by Nava Atlas. Reprinted with permis-sion.1 cup long grain brown rice1/2 cup soy mayonnaise (or

regular)Juice of half a lemon or lime1/2 tsp. curry powder, or more

to taste1 16 oz can pineapple chunks,

well drained2 cups bite-size broccoli florets,

steamed just until bright green1 medium red bell pepper, cut

into short, narrow strips1 8 oz package baked tofu, cut

into narrow strips2 scallions, thinly sliced1/2 cup raisinsSalt and freshly ground black

pepper to taste1/2 cup toasted cashews (op-

tional)1/4 cup minced cilantro or pars-

ley (optional)Directions: Simmer rice in 2

cups water about 35-40 minutes or until water is absorbed and rice is tender. Set aside to cool slightly. Combine mayonnaise, lemon juice and curry powder in small bowl; set aside. In large bowl, combine cooked rice with remaining ingredients. Stir in mayonnaise mixture. Cool salad to room temperature. Top with cashews and cilantro or parsley if using and serve.StarRecommends:AveledaVinhoVerde—Thisisawinethatisslightlycitrineincolour,clearandbright.Itsgentleandfruityaromagivesitasmooth,delicateflavour.Builtforspring!

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SplitMoongDal

Recipe adapted from Preven-tion.com2 1/2 cups dried yellow split

moong dal5 cups water1 1/2 tsp. salt1 tsp. grated fresh ginger root1/2 tsp. crushed chili flakes1/2 cup diced tomatoes3 tsp. lemon juice1/2 tsp. ground turmeric2 tsp. ghee or vegetable oil1 tsp. cumin seed 1 pinch Asafoetida (optional)2 cloves garlic, finely chopped1/4 cup chopped fresh cilantro

Directions: Check moong dal carefully for debris and rinse thoroughly. In 2-quart pot, bring dal, water and salt to a boil. Skim off any foam. Reduce heat to sim-mer and cook 20 minutes or until tender and thickened, adding more water if needed to prevent dry-ing out. Stir in the ginger, chili, tomato, lemon juice and tur-meric. Heat ghee or oil in a small saucepan and add cumin seeds. When cumin seeds are fragrant, stir in Asafoetida and garlic. Stir this mixture into the dal. Adjust seasoning to taste if needed. Stir in cilantro and serve with basmati rice or chappatis.StarRecommends:GardenPartyWhite—Avibrant,fruitdriveneffortatanoutstand-ingprice,thisFrenchwhitewinelendsitselfwellasafoodmatch,orforjusthangingontheporch.

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NewCenturyFarm,Phil’sFreshEggs,YuppieHillFarmPRODUCERPROFILE

byLynnOlson,CooperativeServicesManager

EGGSACTLYWHATYOU’RELOOKINGFOR

Egg production and the over-all humane efforts to protect layer hens has been a hot topic among Willy Street

Co-op owners over our long his-tory-in the last year, even more so. The past several months of working relations with our egg vendors, which go beyond a typical grocer-vendor relationship, have been a reflective and educational time for all of us. Currently, Willy Street Co-op offers only five egg producers: New Cen-tury Farm, Phil’s Fresh Eggs, Yuppie Hill Farm (formerly Allmosta Farm), Organic Valley and Farmers Hen House. We’ve learned a lot about these growers in a way that typical grocers would be unlikely to ever consider.

Like many of the products we of-fer, local producers who can produce steady and consistent supplies play a key role in our mission to serve our owners while working within the Co-op’s product policy. Whether you like them scrambled, fried or deviled, eggs represent a large percentage of sales at the Co-op, and we’re happy to announce that all of our current egg farmers use only cage-free, hu-mane methods and all but one are all located within a 150-mile radius of our fair city.

NewCenturyFarmDean Dickel, co-owner of New

Century Farm in Shullsburg, Wis-consin, made an unscheduled stop at the Co-op on Earth Day this Spring and he gave shoppers an opportu-nity to check out his fully converted bio-diesel delivery truck. Exploring alternative fuel sources as a means to minimize his carbon footprint isn’t unusual for Dean, who has been actively pursuing sustainable and organic agriculture on his farm since the mid 90s. He and his wife Mary both began careers as journalists and have found that organic egg farming is a career they can feel good about while providing a valuable resource to the organic consumer community.

Managing the day-to-day op-erations on the farm with some help from their two children, Dean says they all play a role in the operation

and he considers it an integrated sys-tem. The Dickels manage all of their own gathering, cleaning, inspecting,

packaging and deliveries of the eggs in addition to addressing the sales and marketing needs of the company.

Several large, open barns house thousands of layer hens at New Century where pullets (baby chicks) are home-raised from one day old. Dean recognizes the benefits in cost and bird health by raising their own pullets, which he says helps to build a healthy immunity against com-mon hen maladies. When the hens are ready to lay, nesting boxes lining the sides of the barn provide privacy and comfort for each hen to lay her eggs and the Dickels collect them from the boxes each day, normally in the afternoon. On the floor of the barns, chickens are free to mingle or move outside as per the organic requirement to provide access to the outdoors.

Purchasing raw organic ingredi-

ents, Dean roasts and mixes his own blend of organic feed, which provides a varied menu of soy, corn and other foods aimed at improving the overall taste of the egg. Birds are free to eat and drink water at their leisure and calcium-rich feed is also supplied at all times, allowing each bird to rely on her own instincts to take in as much as she feels is necessary.

Forced molting (removing feed to force the hen back into egg produc-tion) is not allowed under organic standards and New Century staggers their flock ages to keep a steady sup-ply of eggs coming regardless. Their birds are never debeaked (debeaking is when the beak is removed to pre-vent pecking--an extremely inhumane practice) and neither are any of the birds featured in this article. When the birds have laid eggs for approxi-

mately 12 months, the eggs start to lose quality so they are then sold to suppliers for meat production.

Dean is currently preparing to

build another barn for his operation and is looking forward to explor-ing alternative means of powering the new more innovative barn using either bio-based fuels or wind energy.

Phil’sFreshEggsPhil’s Fresh Eggs is still a fam-

ily-owned business and is managed by Phil’s son, Rod Wubbena who has worked for the company for all of his adult life. While Phil’s Fresh Eggs is not a certified organic operation, two significant accomplishments give them and the ani-mals they care for a significant advantage. Phil’s is the only egg producer in the country to currently hold two critical hu-mane cer-tifications; one from American Humane Association’s - Free Farmed program (www.americanhumane.org) and, more recently, from Humane Farm Animal Care (www.certified-humane.org). Having subscribed to cage-free growing since starting the company in 1959, the Wubbenas and their growing partners had to make virtually no changes to their operation to attain humane certification.

Under the guidelines for both humane certifiers, Phil’s chickens are provided an environment that allows them live and grow humanely under conditions and care that limit stress. They enjoy a healthy life. They benefit from disease and injury prevention and rapid diagnoses and treatment. They can readily access fresh water and eat a diet that main-tains full health and vigor. They are allowed to express normal behaviors and live in an appropriate and com-fortable environment that includes sufficient space, proper facilities,

PhilandRodofPhil’sFreshEggsinspectthefeed.

DeanDickelofNewCenturyFarm.

ThebarnsatNewCenturyFarm.

EggsreadyforsaleatYuppieHill.


shelter, a resting area, and company of the animals’ own kind.

A network of five family-owned farms work in conjunction to pro-duce the number of eggs needed to supply Phil’s Fresh Eggs. Company headquarters are located in Forres-ton, Illinois, and three of their farms are located near Madison in DeFor-est, Lake Mills and Cambridge. One other farm, the furthest from Madi-son, is located in Tampico, IL, still only 148 miles from Willy Street Co-op.

All of the farms growing for Phil’s use the same growing methods and for reasons related to Avian flu, Phil’s chickens are never allowed outdoor access, but are allowed to roam free while living in a sanitary, controlled environment with access to plenty of space, air and light as directed by the animal science com-mittees for Certified Humane and Free Farmed.

Each individual farm is supplied with Phil’s own specially produced layer hens and feed. With most of the grains grown on Phil’s land, a special mix of toasted soy, corn, kelp and other ingredients have been blended since 1959 to derive the su-perior taste and quality of their eggs. Exact feed recipes, it seems, remain a highly guarded trade secret with most egg producers.

In addition to the family farms they contract with, Phil’s employs roughly 24 people at their packaging facility, which boasts a long list of state-of-the-art equipment designed to clean, qualify and gently pack each egg through a multi-check system.

YuppieHillFarmLynn Lein, owner of Yuppie Hill

Farm, has been raising chickens for

nearly 10 years and sells eggs and meat at area farmers’ markets and through a meat CSA from her farm in Burlington, Wisconsin. Last year,

Lynn purchased the larger operation from Allmosta Farm in Delavan, who had been supplying Willy Street Co-op with cage-free eggs. Now, the sole owner and employee of the entire Yuppie Hill Farm egg opera-tion, Lynn is happy to have some help from her mother. Currently supplying eggs for the Co-op and 35

to 40 more retailers in addition to several area restaurants and farmers’ markets, it’s a wonder Lynn finds time to finish caring for the birds, collecting, cleaning, inspecting and packaging the eggs--all balanced on her very tight schedule.

Starter pullets are bought at a day old and raised on the farm layers. Not organically certified, but using only vegetarian feed and cage-free methods, Lynn purchases grain from her local feed co-op where they mix a special blend of ingredients made to order for her birds. This mix includes soy, corn, alfalfa and flax seeds to name a few. Birds are free to access food and water as well as other supplemental feed rations at will.

Yuppie Hill Farm’s chickens en-joy an open barn system with rollout nesting boxes designed to let the freshly laid egg to roll gently out of the back of the box where it’s later collected.

Turning over the barns every 18 months (removing the birds, clean-ing and restocking the barn with fresh birds) means Yuppie Hill has to contract barn space with neighbors to house the birds and keep the eggs coming during the transition. Lynn cites this time as the biggest chal-lenge for her.

Lynn is also very concerned with the threat of Avian flu and has cho-sen not to allow her “girls” outdoor access, noting that the presence of geese in nearby fields could lead to a possible contamination but Lynn is determined that the hens still have fresh air and open windows.

ThankyouWe’re pleased to bring our shop-

pers and owners the finest our area has to offer and it’s a pleasure to thank all of our egg producers for their hard work to bring us their best.

ChickensroamingfreelyatYuppieHill.

Willy Street Co-op held its first Earth Dinner on Earth Day (April 22nd). The event, sponsored

by the Co-op, Organic Valley, and 92.1FM/The Mic, treated nine lucky winners, their companions and two Organic Valley farmers to a hors d’oeuvres and a delicious four-course meal. The Underground Food Col-lective prepared the food, explaining which farms the locally grown food

came from and how they were cooking it. Each table of attendees was asked questions from Organic Valley Earth Dinner cards, a game designed to en-courage players to think about where their food comes from and what place it has in their lives. Another Earth Din-ner is tentatively planned for October.

WillyStreetCo-opownersandfriendsenjoyourfirstEarthDinner.Bottomleft:MaryoftheUndergroundFoodCollective;Bottomright:JonnyandBenoftheUndergroundFoodCollective

Photo:JonnyHunter

Photo:JonnyHunter

Photo:JonnyHunter

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1019 Williamson StMadison, WI(608) 257-3649

naturesbakery.coop

Nature’s BakeryCooperative

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byIngridAndersson,CNM,WillyStreetCo-opOwner

ASKTHEMIDWIFE

Whyan“AsktheMidwife”columninTheReader?

Because the food choices we make go right to the source of human health. Everything women take into their bodies goes into form-ing the first ecosystem for human life. As embryologist Sandra Steingraber puts it, the fetus sits at the top of the food chain. As a midwife, I help protect the ecology of the first human ecosystem, for the sake of women, their babies, and our collective quality of life.

DefiningTrueHealth

But this column might also be called “The Midwife Asks.” I am not an expert with answers in nutrition, biochemistry, embryol-ogy, or neonatology. I am a Certified Nurse Midwife with a culturally diverse private practice and personal background that has taught me to question health care norms and assumptions. Despite local, state, and national policies of health care, I believe there is no one true definition of health. It is neither fair nor effective to leave the responsibility for our health to experts, be they obstetricians or the FDA. Together we can ask questions, share research, and tell stories toward defin-ing true health and well- being for ourselves and our communities.

INGRID’S ANSWER: I believe you are referring to aflatoxin, a natural toxin and carcinogen produced by certain strains of the mold Aspergil-lus flavus and A. parasiticus. Crops with the highest risk of aflatoxin contamination are corn, peanuts, and cottonseed, but aflatoxins are detected occasionally also in milk, cheese, nuts, almonds, figs, spices, and a variety of other foods and feeds. Milk, eggs, and meat products are sometimes contaminated due to feeding animals aflatoxin-contaminated peanut, corn, and cottonseed feed. Aflatoxins often occur in peanut crops in the field prior to harvest. Post-harvest contamination can occur if crop-drying is delayed and during storage of the peanuts, where excessive moisture produces fungal growth. Insect and rodent infes-tations, which often accompany global warming conditions, can worsen the mold problem.

Does all this mean you have to swear off peanut butter? One of my students emailed her favorite peanut butter producer to ask how they han-dle aflatoxin. East Wind Nut Butters wrote back: “East Wind participates in monthly testing of our nut butters for aflatoxins. This is required by OCIA, our organic certifier, and we are happy to have our nuts tested. Our nuts have tested negative for all aflatoxins. If our nuts do test positive (which they have not), we would throw away all nuts affected as well as pull all corre-sponding butter out of our inventory.” Sounds good to me.

The U.S. government tests crops for aflatoxin and doesn’t permit them to be used for human or animal food if they contain levels over 20 parts per billion. However, while heavily contaminated food supplies are not permitted in the marketplace in devel-oped countries, concern remains over potential long-term exposure to low levels of aflatoxins in the food supply.

AllergicresponsesUnfortunately, the question of

safety regarding peanut consumption in pregnancy is not limited to afla-

toxin. As a peanut butter lover, you obviously do not suffer from a peanut allergy. However about one percent of the U.S. population does, and of that one percent, one out of four people suffers severe allergy or shock when exposed to peanut-containing foods or lotions. Allergic reactions include everything from rashes or bumps, itch-ing, wheezing, or swelling to respira-tory and gastrointestinal difficulties that rapidly can lead to death. Ameri-ca’s growing and serious food allergy problem is the reason why the can of soup or bag of cookies in your cup-board must have allergen information on its label, e.g. “this product is manu-factured in a facility that processes foods containing peanuts, soy...”

In 1998, the British Journal of Medicine published research show-ing that a tiny amount of peanut protein crosses the placenta. In 2001, the Journal of the American Medical Association reported research show-ing that peanut protein is secreted into breast milk of lactating women who eat peanuts. The BMJ and JAMA reports hypothesized that exposure to peanut protein during pregnancy and breastfeeding may result in sensitiza-tion of predisposed infants. In other words, before an allergy can develop, a child first has to come into contact with small traces of peanut. Since al-lergic reactions to peanuts in children usually appear by the age of three, it was proposed that initial exposures in pregnancy and breastfeeding sensitize a child so that later on, he or she has a severe allergic reaction when eating peanuts or peanut-containing foods.

Although the BMJ and JAMA reports admitted there was “no defini-tive evidence” linking maternal inges-tion of peanuts with later allergies in children, many national guidelines urged women to avoid peanuts during pregnancy and breastfeeding and to avoid feeding their children peanuts during the first three years of child-hood. Some guidelines recommended avoidance of peanut-containing products in infants with eczema. The March of Dimes continues to instruct

parents with severe food allergies in general and/or close family histories of nut allergies to avoid early infant exposure to formulas or foods made with peanut products and these same mothers to avoid peanut consumption while breastfeeding.

However, Dr. Gideon Lack, a re-searcher at Kings College in London, asserted in 2006, “The evidence to support these guidelines is lacking.... Despite ongoing efforts to prevent food allergies in childhood, acute food allergies are on the rise, now affect-ing four to seven percent of infants in western countries..... Prospective, controlled interventional studies that have attempted to remove food aller-gens such as peanut from the maternal diet during pregnancy, breast feeding, and the infant’s diet in the first year of life, have failed to show a reduction in food allergies.”

Recent studies comparing peanut allergies in different parts of the world suggest that avoidance of peanuts may be the exactly wrong strategy for preventing allergy! Dr. Lack and his colleagues found an inverse associa-tion between consumption of peanuts in the first year of life and the devel-opment of peanut allergy. This means that children who eat peanut-con-taining foods before one year of age appear to be protected against peanut allergy. Randomized controlled re-search is underway to further explore this finding. At a global level, the World Health Organization’s strategy to prevent food allergies is to promote exclusive breastfeeding during the first six months of the infant’s life.

BreakingitdownAn allergic reaction takes place

when the body over-responds to a particular substance. Each subsequent exposure tends to cause a larger self-protective over-response in the body. There is evidence indicating that the particular substances in question - typically derivatives of soy, wheat, cow’s milk, corn, and peanuts - are over-abundant in our adulterated food supply. Peanuts show up not only in

Aflatoxin,PeanutAllergyandPregnancy

Q:I’m11weekspregnantandrememberhearingsometimeagothatpeanutbut-tershouldbeavoidedduringpregnancybecausesomepeanutbutterscontainbacteria.Isthiscorrect,orhaveyouheardorreadanythingaboutthis?I’vebeenunabletofindanythingaboutit,andamhavingacravingthatIreallyneedtosat-isfy!!Pleasehelp.


snack jars and peanut butter, but also in the forms of oil and fillers in pack-aged cereals, cakes, cookies, crackers, breads, salad dressings, ice cream, toppings, restaurant foods, and many skin care and hygiene products, not to mention the feed our farm animals eat. Moreover, compelling research indicates a cross-sensitivity problem with soy.

Peanuts are in fact a legume and not actually a nut and share protein molecule properties with soybeans. Infants fed soy formula have a statisti-cally increased incidence of childhood peanut allergy. Last but not least of questionable “coincidences” - our most common food allergens occur in crops that bear big burdens of pesti-cides. Peanuts are often grown as a rotation crop with cotton, a heavily sprayed commercial commodity. I have been unable to find any research exploring the role of organic vs. non-organic peanut sources.

AswithallfoodsAvoid too much of a good thing

and choose organic whenever pos-sible! The fact is peanuts remain a cholesterol-free, protein-rich, healthy fat source in a diverse diet. Look for brands containing only peanuts or peanuts and salt. Avoid raw peanuts and peanuts with hydrogenated oils,

sugar and other additives. And don’t forget delicious almond butter and ca-shew butter, which boast a better fatty acid profile, as well as heart-healthy walnuts, which provide a good omega-3 source.

AnexcellentsourceThe March of Dimes and CDC

recommend 400 micrograms (mcg) of supplemental folic acid daily in pregnancy and a folic acid-rich diet for all women. Peanuts contain 40 mcg of folate, or natural folic acid, per 1 oz. serving (approximately 30 peanuts.) Two tablespoons of chunky peanut butter contain 30 mcg. of folate (smooth has 25 mcg). One peanut but-ter sandwich contains 76 mcg of folic acid (including the bread). Peanuts are an excellent source of niacin, panto-thenic acid and biotin as well as other B vitamins, vitamin E, iron, calcium and potassium. Peanuts are rich in tryptophan, an amino acid that pro-motes a healthy nervous system. Pea-nuts are the richest source of boron, followed by almonds and hazelnuts. Boron is a trace mineral that plays an important role in bone health. It is thought to reduce calcium and magne-sium loss and increase concentrations of circulating estrogens.

Go ahead and satisfy your preg-nancy craving!

Deli PlattersSee willystreet.coop/Departments/deli.html for photos. Order forms available at the Deli.

Fruit & Cheese Platter $40.00 + taxA selection of seasonal organic fruit perfectly complimented by our favorite cheeses from around Wisconsin and around the world.

Southwest Platter* $45.00 + taxA collection of soft tortillas filled with southwestern-inspired dips and spreads, surrounding our own freshly made salsa.

Domestic Cheese Platter $30.00 + taxThis combination features Wisconsin-made cheeses including mild yellow cheddar, Colby, Gouda, and goat cheese.

Imported Cheese Platter $40.00 + taxAn exquisite display of imported cheeses including Brie, chèvre, and other seasonal specialty cheeses from our own delicious selection.

Middle Eastern Platter* $35.00 + taxA sampler platter highlighted by our versions of the Middle Eastern classics —tabouleh, hummus, and baba ganouj—arranged with sliced cucumbers and tomatoes accompanied by lightly toasted pita bread.

Spinach Bowl* $40.00 + taxFreshly baked La Brea bread stuffed with Willy’s Own amazing spinach dip. Served with plenty of bread and veggies for dipping.

Meat & Cheese Platter $30.00 + taxA pound of Lange’s Farms ham and roast beef as well as Applegate’s oven-roasted turkey share top billing with Wisconsin-made Swiss, provolone, and cheddar.

Crudités Platter* $40.00 + taxArranged into a colorful mosaic, this mouth-watering array of veggies is hand-selected from our own exceptional produce department and accompanied by the Deli’s own veggie cream cheese or spinach dip.

Willy’s Wrap Platter* $40.00 + taxAn assortment of ham, turkey, and veggies rolled into a four tortilla with lettuce, tomato, and cream cheese. A hit at any party.

Mediterranean Platter* $35.00 + taxFeta-stuffed pepperoncinis, kalamata olives, big juicy grapes, and chunks of Asiago cheese surround a trio of the deli’s own Mediterranean-themed dips.

*Vegan options available

All platters serve 10-12 people. 48 hours notice is required for all platter orders. 50% deposit required on orders over $75.

Muf ns SconesMonday Banana BlueberryTuesday Blueberry Apple CinnamonWednesday Lemon Poppyseed Cherry AlmondThursday Cherry Almond BlueberryFriday Chocolate Chip CranberrySaturday Blueberry Cinnamon RaisinSunday Raspberry Blueberry


What is your definition of good food? Good food can be characterized by its nutritional value,

seasonality, or price. Another consid-eration might include where a food is grown-is it local, regional, grown somewhere in the U.S. or imported from another country? For many people the definition goes beyond flavor or convenience and may en-compass ethical values as well. Labor issues can be part of this equation and include things like safe working conditions, fair wages, fair trade and worker health. Environmental con-cerns are important to many consum-ers and they may require good food to be both locally grown and organically raised. Good food is important for our physical health, but it is also impor-tant to the health of local economies, farmers and their employees, and the environment.

NutritionallysoundA nutritionist might say that good

food is whole food, prepared sim-ply and as unprocessed as possible. Certainly that is an excellent start on the road to finding good food. Choos-ing foods that meet that description will mean eating a variety of fresh fruits and vegetables, whole grains, legumes, nuts and seeds. You might also add dairy products, eggs, sea-food, poultry, or other meat. Under this definition, if you buy bakery products, they will probably consist more of whole grain breads rather than cookies and pastries. Chances are your purchases of prepared snack-foods, soda and highly processed con-venience foods will be very minimal.

As a Co-op shopper you prob-ably already know where to find these types of good food here in the store-shopping the perimeter aisles of any store is a time-tested strategy for finding the foods that give you the best nutritional wallop for your dollar, while avoiding most of the processed items that might challenge your restraint and your budget. The Bulk aisle is the place to find all sorts of dry goods including grains, legumes,

nuts, pasta and more. Shopping the Bulk aisle allows you to decide how much of any product you want to buy, which is a great strategy for sticking to your budget. Remember though, that the interior aisles here at the Co-op are stocked with a wide assortment of whole foods, packaged for your convenience.

LocalandregionfoodIf your definition of good food

means eating food produced locally or regionally, you will want to watch for the purple signs that identify local products here at the Co-op. Fresh local produce is most abundant here in the summer and fall, but all kinds of locally produced goods are found throughout the store all year. Locally grown products may have higher nutritional value, and they ensure you will be eat-ing food that is seasonal-the tastiest food!

Farmers’markets

The sum-

mer weather often entices us play out-doors rather than do our grocery shop-ping, so why not combine the two and visit a farmers’ market. Farmers’ mar-kets are an excellent source of locally grown, good food. Whether you make an after-work stop at the Eastside Farmers’ Market on Tuesdays or get an early start at the Saturday market on the Capitol Square, you will be rewarded with a huge variety of lo-cally grown produce, honey, cheese, eggs, meat and more. There are other farmers’ markets all over the region, and nationally, the number of markets has exploded in recent years. There were about 340 farmers markets in the U.S. in 1970; in 2006, the USDA listed 4,385!

CSAsandroadsidestandsCommunity-supported agriculture

farms (CSAs) are also a great re-source for good food in this area. When you buy a CSA

share, you con-

tribute very personally and directly to a farmer’s annual income stream and you also absorb some of the risk of farming. If the weather is perfect, and there are no insect or disease prob-lems, no major equipment failures or other problems, you will enjoy an abundance of very fresh food. If things aren’t so idyllic, you may not take home quite as much food, but you will know that the farmer and his family were paid fairly for their season’s work.

In addition to your Co-op, farm-ers’ markets and CSA farms, don’t overlook roadside farm stands and u-pick opportunities. Here again, the food will be incredibly fresh and there is a special kind of satisfaction found in opening a jar of jam, or cutting into a pie made with fruit you’ve picked yourself.

YourownbackyardThe ultimate source for good

food may be your own backyard. A vegetable garden can be large or small-even a window box can work. Growing your own vegetables means you choose the varieties you like best and it ensures that you always have the freshest food available. Gardens are great learning labs for children, and studies show that picky eaters are more likely to eat vegetables they’ve helped to grow and harvest. If you have a little extra space, start a compost pile with the non-meat food scraps from your kitchen. Compost will nourish the soil in your garden and improve the quality of your homegrown produce year after year.

Environmentalconsiderations

Regardless of the point of purchase, locally produced

food should be considered if you have environmental con-

cerns about what constitutes good food. Food that is grown near its point of consumption has a much smaller environmental impact than food that is trucked in from thousands of miles away. The topography and climate in most areas of Wisconsin is more

ChoosingaRoutetoGoodFood

byKathyHumiston,NewsletterWriter


conducive to small farms than large factory operations, though those do also exist. The use of petroleum-based herbicides and pesticides may be reduced on non-organic small farms. Indeed, small produce farms often follow organic growing methods even if they are not certified organic. Small farms frequently employ more human labor and fewer machines, saving oil while providing meaning-ful work. Less fossil fuel is burned transporting locally grown products to market, reducing carbon emissions. Smaller farms tend to plant a wider variety of crops, which is beneficial to soil, insects, bees, and birds. Each crop variety takes different nutrients from the soil, but also returns differ-ent benefits; some even repel pests for neighboring plants, reducing the need for insecticides as well as fertilizers. This can result in less chemical runoff into streams and rivers, benefiting fish and other water-dwellers. Finally, locally produced food often requires less packaging on its journey from farm to consumer. That means less packaging material-which is often petroleum-based plastic-needs to be manufactured, and also that less pack-aging ends up in our landfills. Good food, locally grown, can have an influence in a wide range of environ-mental areas.

EthicalconsiderationsIs there a place for ethics in defin-

ing and finding good food? This is an important topic for many people and can include concerns about labor practices and fair trade. Environmen-tal issues are considered to be an ethi-cal sticking point for many consumers as well.

According to an article in The Nation (Sept. 11, 2006), workers on industrial-scale organic produce farms in California fare no better than workers on conventional farms when it comes to wages and benefits. It is rare for them to earn more than minimum wage and virtually none receive health or retirement benefits. Additionally, workers are often re-quired to perform repetitive labor for 60 to 80 hours each week during the growing season. If your good food is local food, talk to staff here at the Co-op and to farmers directly to find out more about their operating policies.

FairtradeSupporting fairly traded products

is an ethical way to contribute to the economies of farmers in some of the poorest countries in the world and eliminate some labor abuses. Fair trade certification assures that farm-ers receive a guaranteed price for their crop and farm workers are paid

a living wage for their labor. Addi-tionally a fair trade product cannot be produced using forced or slave labor or child labor. Fair Trade growers and cooperatives invest some of their earnings back into their local com-munity, supporting schools, health care, housing and other social initia-tives. Fair trade products are grown in an environ-mentally sustainable manner, preserving the local envi-ronment and wildlife while safeguarding the health of farm work-ers and their families.

The num-ber and variety of fairly traded products here at the Co-op is always expanding. Coffee might be the most familiar item for many shoppers, but we have long carried many varieties of fair trade bananas, tea and choco-late. Newer fair trade items include bulk cane sugar, packaged rice, and Holy Land olive oil. In season, the Produce department also stocks fair trade mangoes and is on the look-out for other fair trade items as they become available. Our house wares department carries an assortment of functional and decorative fair trade items as well.

Equal Exchange and Organic Val-ley are working with other agricul-tural groups to organize and promote Domestic Fair Trade as well. This movement would apply the same prin-ciples of fair wages, better working conditions and environmental policies to farmers and products from North America. If better working conditions and fair wages for U.S. farmers and laborers are important to you, then consider supporting domestic fair trade. For more information, visit the Equal Exchange website at: www.equalexchange.com/dft.

ThepricewepayIs good food expensive? Like

anything else it can be, but it doesn’t have to be. The cost of food is of-ten measured in a relatively narrow way-how much cash does it take out of your pocket. If cheapness is the way we define good food, than we are apt to be eating “not so good.” The federal government subsidizes the conventional food system and its larg-est suppliers. Labeling requirements are minimal, safety inspectors too

few. Manufacturers can even take tax deductions for the cost of transport-ing their goods to market. The foods they crank out may be enhanced with a variety of preservatives, coloring agents, fillers, “natural” and artificial flavors and a host of other things. These mass-produced, conventional

foods are often priced to be very at-

tractive to consumers, however.

If we broaden our

view of what constitutes

good food we are more likely

to accept paying a fair price

for food. That fair price pro-vides better

compensation for farmers and

allows them to take more care with stewardship of land and water. Instead of paying for fillers and preservatives, we are paying for real nutrition and flavors that are truly natural.

There are ways that you can purchase good food without a major strain on your budget. First, if you aren’t a Co-op member, join, and save the non-member surcharge each time you shop. You can pay for your mem-bership in installments if you like. Being a Co-op member also means you can take advantage of monthly Owner Rewards-big savings on popu-lar items. Eat seasonally and preserve foods that are in season now to enjoy next winter. If you take a little time this summer to freeze, can or dry locally grown fruits and vegetables you won’t have to pay out-of-season prices later. Check with our Produce Buyers about ordering in quantity. Take advantage of the sales and discounts we offer-sometimes buy-

ing more than you planned can save money in the long run. Don’t forget about preorder discounts; maybe you can split a case of a locally or independently produced food with a friend or family member. Cook-ing with whole, fresh ingredients is almost always less expensive than buying something already prepared and packaged.

If good food still seems expen-sive, consider tracking all your food purchases for a month or two. Be sure to include snacks, convenience foods, lattes and restaurants. If you review your purchases objectively you will probably find some areas that could be trimmed or eliminated-maybe you could carry lunch to work some of the time; bake a batch of muffins instead of buying one every morning; have a plain cof-fee rather than a mocha latte or grill a burger in place of a steak. Once you have identified a few splurges in your food spending habits, shift those dollars to your new “good food” budget.

DoingourpartEnsuring a consistent supply of

good food sometimes requires a little effort on our part-letter-writing cam-paigns for the labeling of genetically engineered foods and phone calls to Congressional representatives to encourage support for tough organic standards and country of origin labeling are a few areas of possible participation. Maybe you want to lobby for more local food to be used in the cafeteria of your neighborhood school or hospital. Some of the effort might just require us to get out of bed a little earlier on market day in order to have a conversation with our favorite farmers or we may need to create some new eating habits. If we try to be more intentional about what good food is and where it comes from, chances are we will have more really good food to enjoy.





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The Willy Street Co-op Com-munity Rein-vestment Fund

distributes unclaimed/abandoned membership money, or equity, that has accumulated over past years. Our bylaws specify: “the Co-op shall dedicate any funds (equity) remain-ing unclaimed to edu-cational and charitable purposes.”

Each year, a mail-ing is sent to the last known address of the members who still have equity in the Co-op, but whose accounts have remained inactive for over a year. They then have the option to renew their membership (by making an equity payment toward their full fair share), to withdraw the equity (cancel the membership), or donate it to the Community Reinvestment Fund. Willy Street Co-op’s Board of Directors then determines how much of the donated or unclaimed money will become that year’s total amount for the Community Reinvestment Fund.

Since 1992, the Community Reinvestment Fund has quietly been making a difference in the quality of our community by supporting a diverse array of projects in the areas of food, nutrition, health/well being, sustainable agriculture, cooperative education and social change including the following types of programs: * After-school healthy snack program* Health counseling and information

for farm workers* Community-based enabled gardening

systems* Agriculture-based, local school

programs* Purchasing local shares for Commu-

nity Supported Agriculture farms The focus of this funding is on

providing grants to local, non-profit groups with limited access to funding.

This year, the committee made 11 awards totaling $13,500.00.

AldoLeopoldNatureCenter:$1,000

“Campfire Gourmet” is a new

project aimed at providing healthy snacks and snacking for campers at ALNC programs serving economically challenged middle school students.

CommunityActionCoalitionofSouthCentralWisconsin:$1,750

The Community Gardens program seeks to increase cultural and ethnic diversity among their participants by providing translation and interpretation services with this funding.

MadisonMetropolitanSchoolDistrict—DaneCountyFOCUSProgram:$1,000

The “Design A Garden” project will be provided for at-risk students to research, design, plan and carry out the creation of an organic vegetable garden, which will also serve the “Plant a Row for the Hungry” program.

FriendsofTroyGardens:$1,000Internships at the organic CSA farm

are provided a wide variety of experienc-es and their efforts benefit the organiza-tion in return. This money will be used as partial funding for the intern stipend fund and for printing and copying for special projects to increase fundraising and grant development.

MadisonMetropolitanSchoolDistrict—LaphamSchoolCom-munityChildren’sGarden:$625

This funding will assist organizers to

purchase supplies/equipment and make needed repairs to the community and children’s learning garden.

MadisonArcataoSisterCityProject:$1,700

Funding will be used to support a school-based visitor program with coffee growers from Madison’ sister city in order to promote sustainable agriculture and fair trade efforts in both cities.

MadisonPublicLibrary-Haw-thorneBranch:$750

“Lunch Bunch” will serve homeless and “at risk” students with a six-week program over the summer of 2007 in order to provide education and aware-ness on issues of nutrition, reading and exercise. Funds will be used to support healthy lunches for the students in the program.

MadisonMetropolitanSchoolDistrict—Midvale/LincolnPTA:$1,500

The Midvale Elementary commu-nity-school garden seeks to secure the installation of a permanent water source in the garden with this funding.

SeventhGenerationEnergySystems—PrairieFiresBio-Fu-elsCo-op:$1,575

Educating the public and farmers on the subject of bio-fuels as an alterna-tive to petroleum-based fuels will be furthered with the creation of an educa-tional video with this funding.

REAPFoodGroup:$1,250Creating a new and innovative way

for schools to raise additional funding, REAP seeks to establish a new locally-based fundraising mechanism with the assistance of this funding.

SouthMadisonHealth&FamilyCenter—Harambee:$1,350

A wide range of participants will benefit from the installation, planting and maintaining of a new community garden in this neighborhood program. Funds will be used to purchase needed equipment/plants and materials for students.

ThecrowdlistenstoLynnOlsonmaketheawards.

AMadisonArcataoSisterCityProjectrep-resentativegivesherthanks.

JenniferLordofSouthMadi-sonHealth&FamilyCenter—Harambee.RachelMartinoftheMidvale/

Lincoln’sPTAaddressestheaudience.

JimHansonandKenSwiftofLaphamChildren’sGardentalkabouttheirtheirprojects.

MikeClarkandNoraCashenofthePrairiefireBio-fuelsCo-op.

REAP’sDougWubbenacceptstheiraward.


continued next page…

NEWSBITES

Reprintedwithpermission.

Meat-eatingmomshavelessfertilesons

A new study in Human Reproduc-tion finds that a pregnant woman’s meat consumption can reduce her future son’s sperm count. Researchers at the University of Rochester ana-lyzed the relationship between various sperm parameters of 387 men and the eating habits of their mothers from the Study for Future Families. The more beef a mother consumed, the lower her son’s sperm concentration. Sperm count was 24 percent higher in men whose mothers consumed less beef. The difference may be due to steroid hormones found in animal products. Six hormones are commonly used in the United States to induce increased growth and development in cows, and measurable levels are routinely present in the animals’ muscle, fat, livers, kidneys, and other organs. Cows raised without extra hormones still have significant hormone levels in their tissues due to endogenous hor-

mone production. -Physicians Com-mittee for Responsible Medicine

USDAtobanclonedfoodsfromorganics

In March, the USDA proposed that the offspring of cloned animals could be considered “organic”. But in early April, the USDA’s National Organic Standards Board voted 12-0 to ban foods from cloned animals and their progeny from the or-ganic market. Regulators apparently recognize, after being flooded with complaints from organic consumers, that cloning is incompatible with the Organic Foods Production Act and is prohibited under the National Organic Program regulations. The real difficulty will be in tracking these animals, particularly 2nd and 3rd generation offspring of cloned animals. -Organic Consumers As-sociation

Junkfoodindustryap-plaudsitselfforyearsof“ethical”advertisingtochildren

Responding to public pressure, junk food companies have formed a task force that they claim will address the childhood obesity epidemic. The group, which includes companies like Coca-Cola, McDonalds, and Kraft Foods, held its first meeting at the end of March. One of the first items on the agenda was how to green-wash the routine industry practice of advertis-ing junk foods to young children. Advertisers spend more than $10 billion annually on manipulating the minds of children. According to the Kaiser Family Foundation, children under the age of six cannot distinguish between program content and adver-tising. Despite this rather undisputed fact, one of the panel’s experts, the chief government affairs officer of the Grocery Manufacturers Association, applauded the junk food industry’s

track record and offered kudos to the current practice of self-regulation saying, “For more than three decades, the self-regulatory guidelines of the Children’s Advertising Review Unit have helped to ensure that advertis-ing to children by food companies is age and nutritionally appropriate, and reflects a balanced approach to health and nutrition.” According to task force members, it is hoped that future meet-ings can be as productive, although the meeting concluded with no real changes to the status quo practices of advertising junk foods to children. -Organic Consumers Association

Statesreachrenewableenergymilestone

The Union of Concerned Scientists (UCS) projects that 21 states and the

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District of Columbia that have adopt-ed renewable electricity standards are on track to reduce their global warm-ing emissions by 108 million metric tons (MMT) of carbon dioxide by 2020, an amount equivalent to taking 17.7 million cars off the road. Recent increases in the amount of renewable electricity required under existing standards in Colorado, Minnesota and New Mexico put the states over the 100 MMT milestone.

By 2020, UCS projects the state standards will produce more than 46,000 megawatts of clean, renew-able power, enough to meet the needs of 28.5 million typical homes. State renewable electricity standards are expanding, with at least 10 more states considering adopting a requirement or raising existing targets. The success of state renewable energy standards is helping build momentum for a fed-eral standard of 20 percent renewable energy by 2020. The federal standard would increase renewable energy output nearly four times over current state standards. -Union of Concerned Scientists

Pesticideslinkedtohon-eybeepopulationdecline

Bees are critically important to

farm ecosystems because of their role as pollinators that allow crops to pro-duce edible fruit and seed. Colony Col-lapse Disorder (CCD) is a phenomenon described by beekeepers, researchers and government officials when entire hive populations seem to disappear, apparently dying out. A CCD work-ing group was recently formed with researchers from the University of Montana, The Pennsylvania State University, the USDA/ARS, the Florida Department of Agriculture, and the Pennsylvania Department of Agricul-ture to analyze the problem. Their pre-liminary report indicates how pesticides may be a factor, specifically neonico-tinioid pesticides, including imidaclo-prid, clothianiden and thiamethoxam. According to the CCD report, “If bees are eating fresh or stored pollen con-taminated with these chemicals at low levels, they may not cause mortality but may impact the bee’s ability to learn or make memories. If this is the case, young bees leaving the hive to make orientation flights may not be able to learn the location of the hive and may not be returning causing the colonies to dwindle and eventually die.” Porter-ville Recorder reporter Sarah Elizabeth Villicana interviewed a Terra Bella, California beekeeper, Eric Lane, who suspects harm to the bees is linked to imidacloprid, made by Bayer Crop-

Science. “It is my personal belief that this chemical is responsible for thinning the bee population,” Lane said. “It was used it France and killed 70 percent of the bee population in France.” -Organic Consumers Association

Westerngovernorsagreetocurbgreenhousegasemissions

In late February Oregon Governor Ted Kulongoski announced that the states of Arizona, California, New Mexico, Oregon and Washington will address climate change with a new western regional initiative that commits the states to set clear reduction targets for greenhouse gas emissions and a market-based strategy to achieve those reductions.

The agreement, the Western Regional Climate Action Initiative, commits the states to identify within the next six months specific greenhouse emission reductions levels and, within the next 18 months, a market-based ap-proach, such as a cap and trade system, for implementing those targets.

Seven Northeastern and Mid-Atlan-tic states are members of the Regional Greenhouse Gas Initiative, RGGI, a cap-and-trade program initially cover-ing carbon dioxide emissions from power plants in the region.

Eight Midwestern states are work-ing with the Lake Michigan Air Direc-tors Consortium, LADCO, to develop a framework for a voluntary Midwest registry of greenhouse gas emissions. Illinois, Indiana, Iowa, Michigan, Min-nesota, Missouri, Ohio, and Wisconsin are participating.

The registry will provide the mechanism for greenhouse gas-emitting companies to track their emissions and reductions and will provide a validated list of greenhouse gas emission re-duction credits available for possible trading.

Arizona and New Mexico launched

the Southwest Climate Change Ini-tiative in 2006. -Environment News Service

EUfundedstudiesshoworganicfoodhashighernutritionalquality

Three new European research projects revealed in April that organic tomatoes, peaches and processed apples all have higher nutritional quality than non-organic, supporting the results of research from America on kiwi fruit reported 26 March 2007.

Researchers found that organic tomatoes “contained more dry matter, total and reducing sugars, vitamin C, B-carotene and flavonoids in comparison to the conventional ones”, while con-ventional tomatoes in this study were richer in lycopene and organic acids. Previous research has found organic tomatoes have higher levels of vitamin C, vitamin A and lycopene.

In the latest research, the scientists conclude, “organic cherry and standard tomatoes can be recommended as part of a healthy diet including plant prod-ucts which have shown to be of value in cancer prevention”.

A French study has found that or-ganic peaches “have a higher polyphe-nol content at harvest” and concludes that organic production has “positive effects ... on nutritional quality and taste”.

In a further study just published, organic apple puree was found to con-tain “more bio-active substances - total phenols, flavonoids and vitamin C - in comparison to conventional apple pre-serves” and the researchers conclude, “organic apple preserves can be recom-mended as valuable fruit products, which can contribute to a healthy diet”.

New research by Dr Maria Amodio and Dr Adel Kader, from the University of California Davies discovered that or-ganically grown kiwis had significantly higher levels of vitamin C and polyphe-nols. -NaturalMatters.net

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LISTINGINFORMATIONWewelcomeyoursubmissionstotheCommunityCalendar.Pleasesendviamailorviaemailtol.wermcrantz@willystreet.coop.Submissionsmustbere-ceivedbythe8thofeachmonthforinclusioninthefollowingmonth’sissue.Ifspaceiscon-strained,prioritywillbegiventothosepertainingtofoodandfarming,healthandwellness,environmental,andneighbor-hoodevents.

BenefitDanceatTheHighNoonSaloon

Sunday, June 3rd, 1:00-4:30pm, High Noon Saloon, 701 E. Washing-ton Ave. Come for an afternoon of dancing and schmoozing with The Re-cons, klezmer and The Prescriptions, rock’n roll/blues, plus chamber music by Flora & Friends. All ages welcome. Suggested donation: $10 for adults, $5 for children under 13. Proceeds to benefit The Anna Fund, for Anna Syvertsen, an Eastside resident who suffered a spinal cord injury in a fall from a tree on March 14, 2007. Also for The Recons’ PA System fund, and Shaarei Shamayim, Madison’s Recon-structionist & Jewish Renewal Com-munity. For more information, www.shamayim.org or call 257-2944.

The18thMarquetteWaterfrontFestival

Saturday and Sunday, June 9th-10th. Once again the Marquette Neighborhood Association will offer up two days of unsurpassed excite-ment in presenting the 18th annual

edition of the Marquette Waterfront Festival. Come bask all day in the seductive offshore breeze as the community convenes at the shaded shore-hugging Yahara Place Park. At the park a dozen bands of great variety and renown will perform over the course of the weekend. Performers include Yid Vicious, Saboroso, Kali Kalor, Forro For All, Locos por Juana, Dear August, The Motor Primitives, Kevin Fayte and the Bad Dates, The Rousers, The Kissers, and Nathan and The Zydeco Cha Chas. The Crystal Corner staff promises to keep the beer garden well stocked and the Wil-Mar Center crew will be grilling up a storm. Once again neighborhood restaurateurs Lao Laan-Xang, Glass Nickel Pizza, Bab’s French Quarter, Chocolate Shoppe and Jamerica will be vending their specialties and you can be assured there will be plenty of kids’ games (11:00am to 3:00pm) run by the neighborhood Scout troop and hay rides from 1:00-3:00pm on both days. For more information, log on to: www.marquette-neighborhood.org.

ElverPark5K/10KWalksSaturday, June 16th, register

from 8:00am to 12:30pm (must finish by 3:00pm). The Dairyland Walkers offer noncompetitive events throughout southern Wisconsin. Registration will be at the Elver Park shelter, 1250 McKenna Blvd. Direc-tions/maps will be furnished. Fee is free or $3.00 for Volkssport credit. Call 836-5949 or visit www.dairy-landwalkers.com.

WestonA.PriceFounda-tion-MadisonChaptermeeting

Monday, June 25th, 7:00pm, Wil-Mar Center, 953 Jenifer St. The public is invited. For more info, call Carolyn at 221-8696 or see www.geocities.com/madison_wapf.

ChocolateTastingwithDr.Chocolate

Thursday, June 28th, 6:30 - 8:00pm, held at A Woman’s Touch, 600 Williamson Street. Chocolate - sensuous, indulgent, complex, sat-

isfying... we all know we love it, but how do we distinguish the varieties or know which type suits our spe-cific tastes? Dr. Chocolate will teach you the vocabulary of chocolate, where it comes from and how it is produced. You will also learn about the health benefits of chocolate, how much to eat, and what kinds are best for you. $15 per person and pre-registration is required so we know how much chocolate to provide. Contact us at [email protected] or (608) 250-1928.

SallyFallonLectureThursday, June 28th, 7:00pm.

Home Green Home is happy to bring Sally Fallon, author of Nour-ishing Traditions and President of the Weston A. Price Foundation to Viroqua for her lecture, “Dirty Se-crets of Modern Food Processing.” Also, learn about the amazing health benefits of traditional foods. WTC 220 S. Main Street Viroqua, WI. For more info call Therese at (608) 637-2493 or visit homegreenhome.biz.

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