the
MORSEL MENOMONIE MARKET FOOD CO-OP
45 Years of Cooperation. . . 4 Annual Meeting Date. . . . . . 7 The Work You Do. . . . . . . . 10 Fall Class Calendar. . . . . . . 11 Cheese Boards . . . . . . . . . . 16 Board Notes . . . . . . . . . . . . 19
2018, Issue 2
The Seven Principles of Cooperation 1. Open and Voluntary Membership 814 Main St. E, Menomonie, WI 54751 (715) 235-6533 www.mmfc.coop Weekdays: 7am-9pm, Weekends: 8am-8pm
Our Mission Menomonie Market Food Co-op will be central to a thriving healthy community. Because of us, customers have local access to healthy choices for their physical, social and environmental needs; the local food system is strengthened; the cooperative model is supported; our owners have a vital sense of ownership and belonging; employees enjoy sustainable, equitable, and dignified employment.
Board of Directors Rick Remington, President Mariann Holm,Vice-President Steve Hanson, Secretary/Treasurer Gary Johnson Chris Hayden Wendy MacDougall Barb Button
The board meets on the 4th Wednesday of each month at 6:00pm in MMFC's classroom. Changes are posted to www. mmfc.coop. All owners are welcome to attend! Contact us at board@board.mmfc.coop
General Manager Crystal Halvorson crystal@mmfc.coop
Morsel Publication Team Beth Martin Layout, production, design beth@mmfc.coop Becca Kleist Advertising, design becca@mmfc.coop Tanya Young Content development tanya@mmfc.coop
- Cooperatives are voluntary
organizations, open to all persons able to use their services and accept responsibilities of ownership, without gender, social, racial, political, or religious discrimination. 2. Democratic Member Control
- Cooperatives are democratic
organizations controlled by their owners who actively participate in electing representatives. Members have equal voting rights (one member, one vote). 3. Member Economic Participation
- Members contribute equitably to, and
democratically control, the capital of their cooperative. 4. Autonomy & Independence
- Cooperatives are autonomous, self-help
organizations controlled by their members. 5. Education, Training and Information
- Cooperatives provide education
and training for their members, elected representatives, managers, and employees so they can contribute effectively to the development of their cooperatives. They inform the general public about the nature and benefits of cooperation. 6. Cooperation Among Cooperatives
- Cooperatives serve their members
most effectively and strengthen the cooperative movement by working together through local, national, regional, and international structures. 7. Concern for Community
- Cooperatives work for the sustainable
development of their communities through policies approved by their members.
Attention Owners! Thank you to all of you who have already updated your account! If you haven’t yet done so, please update your owner information and communication preferences by September 30, 2018. Fill out a form at any register or go online to bit.ly/MMFCowner
Menomonie Market
Cover photo: Mary Dirty Face Farm 2017 Co-op Farm Tour. Photo Credit: Danielle Magnuson 2018, Issue 2
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Hello Friends! Crystal Halvorson, General Manager
Together we celebrate 45 years of cooperation, good food, and our vibrant community.
Hello! This fall marks 45 turns around the sun for Menomonie Market—what an amazing accomplishment for a rag-tag alternative to corporate, small, and independent business, it really doesn't happen too often. Of over 1,000 food co-ops that sprung up during the counterculture years of the sixties and seventies, there are only about 300 still in business. To be one of them in a small mid-western town of 16,500 people is noteworthy, and speaks to the character and tenacity of many individuals, and of our community as a whole. Like most things, I see vast change and disruption in the grocery world and the co-op world since MMFC opened in 1973, and I also see things that are just the same. In 1973 we were finding ways to get food that was unavailable anywhere else; now the products that our shoppers seek are everywhere from the gas station to Wal-mart, even delivered right to your door. In 1973, the distance between the richest and poorest among us was palatable; now the consolidation of wealth and power to the few at the expense of the many is too vast to comprehend—it leaves us spinning. Crystal Halvorson Photo credit: Volume One
That brings me to what seems to never change. You can find people that believe in cooperation, who would rather share than hoard, those who think upward from their own situations to those of the broader community around them. I am surrounded by cooperators every day at my job: I get to work with them, serve them, sell them food, and talk about what's for dinner. So we, the staff, board, owners, and customers of MMFC, are doing the work of creating a sharing, community-minded business— you all participate every time you visit. The work you do by supporting the co-op is celebrated throughout this issue of The Morsel-- you can see how your support has us celebrating our first Fund our Foodshed grant cycle, creating an amazing schedule of learning activities in our classroom, sharing the stories of (some of) our owners doing amazing work in their communities, introducing new ways that we are addressing food insecurity in our area, and getting ready to CELEBRATE with you at our Annual Meeting. When you read through these pages and see all the good, remember that it is YOU that made it, and YOU that will help drive us to our next great cooperative steps. Happy reading!
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45 Years of Cooperation New Favorites Added Dried Mangoes, brown rice pasta and grapeseed oil added as a new products at MMFC! Bananas were 48¢/lb
The Beginning of your Co-op MMFC started as a small buying club during the second wave of grocery co-ops in the U.S. as a way to escape corporate, profit-driven grocery chains and save money. Bananas were 23¢/lb
1973
1979
Midwest Farm Crisis A collapse in the food markets nationwide caused a decrease in farmland value and a drop in crop price because of market saturation. Many midwest farms were forced to close and it became more important than ever for MMFC to focus on buying from local farmers. Bananas were 39¢/lb
1984
1988
1996
A Call for a New Look Menomonie Food Co-op officially changed its name to “Menomonie Market”, Brianna Capra designed our new logo, and we moved to 1707 Stout St. in North Menomonie.
The Bucket Store
This long narrow space with no air conditioning was home from 1979-1988. Known for the buckets of bulk foods inside and metallic silver paint outside. MMFC rented one half & Robert Giede rented the other side. This was our first storefront. MMFC had less than 100 owners
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A Year of Many Changes Crystal was hired as General Manager, our logo was refreshed, and we joined National Co+op Grocers, which brought us Co+op Deals; it was a busy year around here! Bananas were 51¢/lb
The Lunchbox was Born! At owners request we added a hot & salad bar featuring house-made lunch from the Deli. Bananas were 58¢/lb
2002
2004
2008
2010
2015+
First Patronage Dividends A quick increase in sales and owners between 2004 and 2008 allowed for the board to declare patronage dividends for the first time in 2008 and each year until our big move in 2015! MMFC had 1100 owners.
Organic Sets us Apart The USDA organic regulations were created changing the farming & grocery worlds. Certified organic products set us apart from other grocers in town. MMFC had 300 owners.
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The Big Move Because of you, we successfully built our new building and moved in August of 2015. In 2018 we celebrate 45 years of community building and cooperation with all of you. Thank you! MMFC had 1800 owners.
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Products We Love A selection of our favorite things. Keep your mind, body, and soul healthy and inspired as you head into the winter months.
Recomposition Books
Gaia Golden Milk
A modern spin on an ancient Ayurvedic drink that has been used to support the mind and body in many ways. Made with organic turmeric and ashwagandha, it is both nourishing and great tasting. Preparation instructions and recipes are on the label. Enjoy hot or cold.
A special place to record your thoughts, notes, and doodles. 100% post-consumer recycled paper, made in the USA. Distinctive designs provide humor and inspiration.
Bitchin' Sauce
Moso Bag
4 varieties-Chipotle, Cilantro Chili, Original, and Pesto. Almonds are the star of these can’t-get-enough versatile sauces. Great as a dip,sandwich spread, or even for salad dressings or pasta sauces. Bragg's amino acids and lemon juice give a nice tangy bite, helping to balance the richness. Vegan, glutenfree, Non GMO.
Moso Bags capture and eliminate odors, allergens and harmful pollutants from the air without a scent. Moso Bags will also absorb excess moisture to prevent mold, mildew and bacteria from forming. Chemical free, fragrance free, and non-toxic.
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- Interactive, in-house meeting -
Strengthening our Local Foodshed Fund our Foodshed grant awards foster the growth of small local farms—one project at a time.
Round up Stats During April 2018, you rounded up over 6,000 times, with the average round up amount being $.45. These funds, plus a contribution by MMFC, allowed the grant committee to fund projects for five local farmers/ vendors.
$3,250 Amount raised by customers during our April round up at the register for the Fund our Foodshed Grant program
xt
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Grant Awards In May, 2018 the MMFC grant committee (comprised of coop board, staff, and customer owners) reviewed twelve applications and made selections for five local projects. Learn more about the five farms and their projects at our upcoming Grant Open House!
Improving Food Access Should it be a surprise that many people pooling just a bit of their spare change can make a big difference? It really is the co-op way.
39,000 Number of people living in Dunn County Percentage of people living below the poverty line in Dunn Co.
Average number of Dunn County residents served by Stepping Stones food pantry each month
14.2%
1,500
MMFC is excited to expand our efforts to provide food security to those who need it. Starting in August, 2018, MMFC began accepting food vouchers from the United Migrant Opportunity Service (UMOS), an agency that provides workforce development and crisis relief to seasonal farm workers. And this fall, shoppers that use FoodShare, WI's program to deliver nutrition assistance, will have a new way to stretch their dollars. MMFC will match dollar-for-dollar fruit and vegetable purchases made with FoodShare - because more fruits and veggies means more nutrition, and more support of local farms in our area to boot! We are self-funding this program through round-up at the register. To all of you willing to kick in that spare change at the register to do good things in the community - thank you!
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The Work You Do Meet two co-op owners making an impact locally and beyond. Joe Plouff - Camps A Rising Founder of Camps A Rising, a non-profit organization dedicated to assisting organizations leading the fossil fuel resistance. The organization's mission is "to support educational and peaceful activities that demand reducing climate change by moving away from fossil fuels and toward renewable energy sources. We do this by distributing necessary gear and supplies to established encampments of prayer, education and peaceful direct action.” Joe is dedicated to building capacity within the movement and finding efficient and accountable solutions to moving equipment and gear to the folks on the front lines in camps. One smart and inspiring project that Joe and a cadre of community members have built is a prototype 'Traveling Waters' sanitation trailer. The trailer is equipped with a wood fueled shower, kitchen, and laundry facilities. The pumps moving the water are fueled by the sun. The trailer will travel to the camps of water protectors in northern Minnesota this summer. The station sits on a 16' x 8' dual axle trailer and was made from both new and used materials. Joe comments, "The mobile unit also houses various 'equipment bags' with everything from carpentry to mechanical tools, allowing camps to use the resources. We are hoping to equip the trailer with solar phone and computer charging stations to serve people’s communication needs." By the time the Morsel goes to print Joe will have delivered 'Traveling Waters' to Work Line Three in MN. For more information about Joe's work please visit http://campsarising.org/ or https://www.facebook.com/campsarising/.
Don Kuether - Food Rescue Volunteer for Stepping Stones Don started with Stepping Stones because his daughter volunteered him to deliver food to a person in northern Dunn County who did not have a car. This grew into delivering weekend food bags. Now Don rescues food from Dick’s Market and Menomonie Market. Don notes, "We have a serious problem of food insecurity in Dunn County and Stepping Stones does an excellent job with limited resources. I like being a small part of that effort." As a member of the Dunn County Board he sees first hand all the county does in human services and observes the need is almost overwhelming. "Without non-profits like Stepping Stones, Bridge to Hope, and many others, our community’s needs would not be met as well as they are. Without the help of volunteers, these non-profits would be much less effective and our community life would be diminished." A life-changing experience for Don was working in the Philippines for five years, and traveling throughout SE Asia working with an international group to improve the production and well being of rice farmers with small holdings. "Comparing how most people live in this world to our life styles is a sad commentary on the inequality in our world, making me wonder why there are not more protests and upheavals in societies, especially in the developing world. I am convinced that if we desire peace and stability in this world we need to put a lot more effort into solving these economic and social inequalities in our country and overseas. I like the co-op because of its efforts to source much of what it sells from local small farmers. This reduces transportation needs, and generally these smaller farmers produce using sustainable methods which results in a healthier food and environment."
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Fall Class Calendar Mondays, September 3- Dec 17 • 5:00pm
Friday, September 21 • 6:00pm
Wednesday, October 10 • 6:00pm
Slow, gentle yoga focusing on the mind, body and breath connection to release tension and stress. Open to all levels of experience. 60 minutes. Cost: $10/class. Instructor: Sara Norman
This beginner-level demonstration style class will show you how to create your own fermented sodas and kombucha. Fee covers all supplies needed to create your own fermented drink. 90 minutes. Cost: $20. Instructor: Monarda Thrasher
Join the MMFC Deli to learn how to make your own pizza crust from scratch in this hands-on workshop! 60 minutes. Cost: $10. Instructor: Layne Qualy
Gentle Yoga
Fermented Beverages
DIY Pizza Crust
Tuesday, September 11 • 6:00pm
Cultured Veggies
Learn to make fermented vegetables easily and economically at home. Receive recipes, resources, and samples. 60 minutes. Cost: $10. Instructor: Tanya Young Wednesday, September 12 • 6:00pm
DIY: Smudge Bundles
Tuesday, September 25 • 4:00pm
Co+op Explorers: After School Art
Kids 12 & under will learn a new craft or skill and have time to get creative in the classroom! Class fee covers all materials needed for the craft. 60 minutes. Cost: $5. Instructor: Kiara Carlson
Create healing smudge bundles using locally grown and ethically wild-crafted herbs from River Prairie Apothecary. Fee covers all supplies needed. 60 minutes. Cost: $15. Instructor: Kerri Kiernan
4-Week Beginner's Vinyasa Yoga Series
This series will break down common yoga poses while teaching you how to accomplish a relaxing and beneficial flow for your own practice. 60 minutes. Cost: $40. Instructor: Sara Norman
All About Nettle
Learn how to source, prepare, use and store nettle, nature's plant for joint and muscle pain, eczema, anemia and much more. Enjoy samples and take some home with you! 60 minutes. Cost: $5. Instructor: Kerri Kiernan Thursday, September 27 • 6:00pm
Wednesdays, Sept. 19-Oct. 10 • 4:45pm
Saturday, October 13 • 10:00am
Wednesdays, Oct. 17-Dec. 19 • 4:45pm
Kefir 101
Vinyasa Yoga
Learn how to make dairy and nondairy kefir easily and economically at home. Receive recipes and sample fresh kefir plain, in a superfood smoothie, and salad dressing. 60 minutes. Cost: $10. Instructor: Tanya Young
Vinyasa yoga is also known as "flow" yoga or the continuous stringing of poses. Relax your body in this weekly yoga class. 60 minutes. Cost: $10/class. Instructor: Sara Norman Thursday, October 18 • 6:00pm
Tuesday, October 9 • 6:00pm
Turmeric & Its Benefits
Take a guided tour around MMFC emphasizing products for ketogenic dietary programs with samples and treats along the route. 60 minutes. Cost: $5. Instructor: Tanya Young
Turmeric has been used for thousands of years. Discover its healing properties from inflammation to brain function and sample ways to add it into your everyday routine. 60 minutes. Cost: $5. Instructor: Becca Kleist
Keto Foods Tour
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REGISTRATION Required in advance for all classes. Payment is due at the time of registration.
• ONLINE mmfc.coop/calendar
• BY PHONE Call 715-235-6533, please have a card ready for payment at the time of the call.
• IN THE STORE Visit the customer service desk.
CANCELLATION Class fees are nonrefundable within 48 hours of the class start.
PARKING Please park in the south side of the parking lot by the shed or in the back row of the regular lot.
QUESTIONS ABOUT OUR CLASSES?
Saturday, October 20 • 10:00am
Tuesday, October 30 • 6:00pm
This lecture style class will teach you all about putting together a survival pack useful for many situations. From backpacking to a winter car kit, Jan will share his years of survival knowledge in this informative class. One attendee with win a fully stocked survival pack! 90 minutes. Cost: $5. Instructor: Jan Szalai
Making your own dog treats is simple, fun, and healthier for your pup. Give them a little extra love with homemade treats! Receive the recipe(s) and bring some home for your dog. 60 minutes. Cost: $10. Instructor: Tanya Young
Survival Bags 101
Tuesday, October 23 • 4:00pm
Co+op Explorers: After School Art
Kids 12 & under will learn a new craft or skill and have time to get creative in the classroom! October has a halloween themed craft. Class fee covers all materials needed for the activity. 60 minutes. Cost: $5. Instructor: Kiara Carlson
Happy learning!
Thursday, November 1 • 5:30pm
Good & Cheap: Cooking Class with Mayo Clinic
Thursday, October 25 • Noon
In partnership with Mayo Clinic, class will
In partnership with Mayo Clinic, take a tour of Menomonie Market to learn tips for shopping healthier and staying on a budget! 60 minutes. Cost: FREE. Instructors: Katie Johnson & Becca Kleist
from the Good & Cheap cookbook. Each group will make a recipe and enjoy a potluck style meal following cooking, and receive a copy of the book to take home. 90 minutes. Cost: FREE. Instructors: Katie Johnson & Becca Kleist
Grocery Store Tour with Mayo take place in a Menomonie High School Clinic cooking classroom. Learn to make recipes
Contact Becca Kleist 715-235-6533 x220 or becca@mmfc.coop All classes are held in Menomonie Market's upstairs classroom unless otherwise stated. More information about each class, instructors, and the classroom can be found at mmfc.coop/calendar
Grain Free Dog Treats
Saturday, November 3 • 10:00am
DIY: Chocolates
This workshop will teach you how to make chocolates at home with minimal ingredients. Get recipes for fruit, nut, or herb infused chocolates and take home a kit to get started on your own chocolates. 90 minutes. Cost: $20. Instructor: Monarda Thrasher Thursday, October 25 • 6:00pm
Paleo Foods Tour
Thursday, November 8 • 6:00pm
Take a guided tour with Tanya focusing on various paleo foods and ingredients throughout the store. There will be plenty of samples and treats along the route. 60 minutes. Cost: $5. Instructor: Tanya Young
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Collagen & Its Benefits Collagen is the most abundant protein in our bodies; it gives our skin strength and elasticity, helps organ and muscle health, and maintains joint health. Sample collagen products and learn about their benefits. 60 minutes. Cost: $5. Instructor: Becca Kleist
Tuesday, November 13 • 6:00pm
Thursday, December 6 • 6:00pm
This demonstration style class will show you savory and sweet treats and appetizers for the holidays made with paleo ingredients. Sample and take home recipes for the treats. 90 minutes. Cost: $10. Instructor: Tanya Young
Mindfulness, the energy of being awake and aware, can nourish your life, as you experience being fully present to whatever is before you. Learn the technique of breath meditation and practical ways to generate mindfulness and a compassionate presence in your everyday life. 2 hours. Cost: FREE. Instructors: Marion & Warren Lang
Paleo Appetizers & Treats
Mindfulness Workshop
DIY: Seasonal Mood Support with Herbs Craft and learn about remedies for the winter blues such as teas and tinctures. Make a blend to suit your unique needs using local herbs. 60 minutes. Cost: $20. Instructor: Kerri Kiernan Tuesday, November 20 • 4:00pm
Co+op Explorers: After School Art
Kids 12 & under will learn a new craft or skill and have time to get creative in the classroom! Class fee covers all materials needed for the craft. 60 minutes. Cost: $5. Instructor: Kiara Carlson Saturday, December 1 • 10:00am
Paleo Appetizers & Treats This demonstration style class will show you savory and sweet treats and appetizers for the holidays made with paleo ingredients. Sample and take home recipes for roasted berry parfaits, chicken jalapeño poppers, and triple olive dip. 90 minutes. Cost: $10. Instructor: Tanya Young
Fund our Foodshed Grant Open House
Meet the farmers who received Fund our Foodshed grant awards and learn how your round-ups funded their projects. Enjoy snacks & beverages. Thursday, September 6th 3:00-6:00PM
Thursday, December 13 • 5:00pm
45th Anniversary Celebration & Annual Owner Meeting
Kids 12 & under will enjoy creating their own recipes in a jar to gift to their favorite people this holiday season. Fee includes one sweet treat recipe and one savory recipe. 60 minutes. Cost: $10. Instructor: Becca Kleist
Celebrate 45 years of cooperation with us in this interactive style meeting! Enjoy appetizers and samples from producers. Annual Meeting called to order 6PM. Thursday, October 4th 5:30-7:30pm at the co-op
Co+op Explorers: Holiday Gifts in a Jar
Thursday, November 15 • 6:00pm
Fall 2018 Events
Saturday, December 15 • 10:00am
Co+op Explorers: Holiday Gifts in a Jar Kids 12 & under will enjoy creating their own recipes in a jar to gift to their favorite people this holiday season. Fee includes one sweet treat recipe and one savory recipe. 60 minutes. Cost: $10. Instructor: Becca Kleist Tuesday, December 18 • 4:00pm
Co+op Explorers: After School Art
Kids 12 & under will learn a new craft or skill and have time to get creative in the classroom! Class fee covers all materials needed for the craft. 60 minutes. Cost: $5. Instructor: Kiara Carlson
2018 Owner Appreciation Days Owners receive 10% off one shopping trip. A great time to stock up! October 12th-21st
Food for Change Wisconsin Farmers Union & MMFC host showing of the documentary Food for Change, all about the co-op movement! Friday, October 26th 6:30-8:00pm at the co-op
Co-op Breakfast at Dunn Energy Co-op Join us at Dunn Energy for a FREE breakfast sponsored by your local cooperatives. Saturday, October 27th 8:00-11:00AM
Holiday Open House
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Prepare for the holidays with us. Samples, vendors, gift ideas. Saturday, December 1st 10:00AM-2:00PM
Welcome New MMFC CustomerOwners! You don't have to be a customer-owner to shop at MMFC, although co-op owners do enjoy some added cost savings benefits like— Owner Appreciation Days, monthly Owner Deals, and our annual owner-only Wellness Sale. Customer-owners are represented by our board of directors and encouraged to vote in annual elections and attend our annual meeting (see pg.7). Interested? See any cashier or check out the benefits of ownership on our website: www.mmfc.coop/how-to-join/.
Heather Halberg Sarah Graef Steve Mittelstaedt Nyla Newville Seapet Animal Health Amber Schoenick Nicole Severson Emily Andre Jeanne Styczinski Malinda Hebert Dale Staebell Misty Miller Tara Prochnow Sherri Scholfield Julie Bischel Jessica Tilseth Grassroots Wellness Bobbi Collinsworth Mitchell Potter Ruthmary Long Pete Huff Avigdor Edminster Christy Hoyt Christine Miller Robyn Endrud Jacob Peterson Kerry Kincaid Andrea Wieland Heidi Rabeneck Tab Hawkinson 14 The Morsel
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Rita Miller Elene Stainer Gabrielle Darrah Thomas Bauer Betty Riess Isabelle Kiesow Debra Feit-arnold Brad Neuville Bailey Bataille Liz Hauser Zach Huber Amber Evenson Shirley Curnow Meghan Thomason Kim Schmidt Sherry Luoma Steve Hogseth Brooke Neville Marie Wendling Katie Bentley Joy Borchard Jason Frank Jim Nuutinen Haleigh Storkel Aaron Overby Layne Qualy Emma Jushka Samuel Minor Joan Chamberlin Melissa Bergstrom Kelly Steinmelz
Saturday, December 1st • 10am-2pm
GIFT IDEAS & DEALS FREE SAMPLES TOO!
gift basket drawing! ($50 value)
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Fall Cheese Board Try these local cheeses and charcuterie in your autumn cheese boards. Add favorite dried fruits, nuts, and seasonal spreads like apple butter or chutney for interesting texture and flavor combinations. Carr Valley Apple Smoked Cheddar
Deer Creek The Blue Jay
Pairs well with whole grain mustard and porter beer. This cheese is apple smoked and hand rubbed with paprika and imparts a balanced, light smoky flavor.
Pairs well with warm apple cider, brandy, or red zinfandel. Rich in texture with buttery notes. Delicious with pears, dates, apricots, and crusty bread.
Red Table Meat: The Vecchio
Red Table: Chuck Fred
Classic salami with black pepper, garlic, and white wine. The Vecchio adds a layer of flavor to any sandwich and is perfect on pizza. Pairs well with thinly shaved parmesan, dried figs, apples, and nuts.
Lightly smoky, softly spiced salami made from heritage pork and natural beef casing. The Chuck Fred is densley marbled and great on its own or as a topping on a fresh pasta with greens. To serve, remove the casing and slice thinly.
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Co+op Explorers Creating healthy choices one piece of fruit at a time.
Free Fruit for Kids
Trying New Foods
Co+op Explorers is a free program for kids 12 and under. They can choose a piece of fruit from the basket each time they're in, and they get an official Explorers Passport and member card.
The Explorers Passport is full of popular fruits and veggies. Kids can write about what they like and draw a picture. Explorers who fill out the full passport receive a free Smalls Signature Sandwich!
DIY Gifts in a Jar Class Using bulk ingredients, kids 12 and under will create two readyto-make recipes in decorated jars that they can gift this holiday season to people they love.
December 13th or 15th. Register at mmfc.coop/calendar
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Cinnamon Apple Coffee Cake
Gingered Beet and Apple Salad
Servings: 8. Prep time: 55 minutes; 15 minutes active.
Servings: 6. Prep time: 30 minutes.
⁄2 cup whole wheat flour ⁄2 cup all-purpose flour 1 cup rolled oats 3 ⁄4 teaspoon baking soda 1 ⁄2 teaspoon salt 1 ⁄4 teaspoon allspice 1 1⁄2 teaspoons cinnamon 1 cup sugar 1 ⁄2 cup vegetable oil or melted coconut oil 1 egg, beaten 1 ⁄4 cup milk 1 teaspoon vanilla 1 cup diced apple 1 ⁄4 cup dried cranberries
1 pound beets, peeled 1 apple (about 1⁄2 pound) 1 ⁄4 pound carrots, peeled 1 ⁄2 cup fresh parsley, minced 2 tablespoon apple cider 2 tablespoon apple cider vinegar 1 tablespoon fresh ginger, minced 2 tablespoon olive oil Salt and pepper to taste
1 1
1. Using the shredding blade of a food processor or a grater, shred the beets, apple and carrots. Mix well with the remaining ingredients. Season with salt and pepper. Serve immediately or refrigerate to let the flavors blend.
1. Heat the oven to 350°F. Butter or oil an 8 x 8 inch pan. 2. In a large mixing bowl, whisk together the flours, oats, baking soda, salt, spices and sugar. Stir in the remaining ingredients until just combined. The batter will be very thick. Spread the batter evenly into the pan. Bake for 35 to 40 minutes or until a toothpick stuck in the middle comes out clean. Let cool before slicing.
This moist cake featuring dried cranberries and whole grains is sure to become a coffee break favorite. 18 The Morsel
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Fresh apples and apple cider make this beautiful, jewel-toned slaw refreshing and delicious. Try using a variety of beets — like golden or chioggia beets — for an even more colorful salad.
Board Notes By: Rick Remington, MMFC Board President
Seven principles guide the work we do. Your 'work' as owners is to elect your representatives on the board, support the co-op through your purchases, and continue to participate in community. You’ve probably heard us talk about the co-op difference and maybe you know what we’re talking about, maybe not. The co-op difference is everything that separates cooperatives like Menomonie Market from other businesses. The foundation of our work begins with the seven cooperative principles (see pg 2). I'd like to focus on a few of these principles and will begin with the 2,456 owners who have invested in Menomonie Market and who make our coop a reality. Each and every one of our owners has economically invested in our business through open and voluntary membership, and in doing so, owns an equal piece of Menomonie Market. Owners are responsible for electing our board of directors. Our board is the voice that helps steer the co-op. The board encourages all owners to participate in our annual election—this is participatory democracy at its core. By voting, you engage beyond shopping, towards understanding your responsibility to help govern our co-op. This year we have two open seats, and incumbents are running. If you are interested, there is still time to get on the ballot. We are looking for owners interested in serving on the board and encourage general attendance at our monthly meetings. Voting begins on Friday, September 21, and ends at our annual meeting on October 4th. This year our annual meeting will take on a different flavor. Everyone is invited to attend our 45th Anniversary & Annual Meeting at the store on Thursday, October 4th from 5:30-7:30pm—it will be an interactive and active meeting, with the usual food, information, prizes, and connection with your fellow owners.
Another principle our co-op brings to life is education, training and information. We do this through our printed materials, in-store demos, knowledgeable staff, and our classroom offerings. The wide range of topics covered brings to life the mission of Menomonie Market – to be central to a thriving healthy community. The final principle I’ll mention is concern for community; this one resonates with me most and I hope is apparent to everyone visiting our store. There is much work to be done in our community. We illustrate our care for community health by offering healthy food choices and working to improve food access for all citizens through our 'round up' program that supports both local farmers and programs to increase food access in our region. Distilled to its core, the seven Cooperative Principles and the co-op difference can be summed up by saying the difference is you. Without our growing and dedicated group of owners and the customers who shop our store, none of what we have accomplished would be possible. Thank you!
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Curious About Collagen?
Additional benefits reported from increased collagen intake can be a reduction of back and knee pain. Our bodies absorb collagen within 30 minutes after ingestion. A typical way to use collagen as a supplement is in beverages like smoothies and coffee. Hydrolyzed collagen differs from gelatin as it will dissolve in cold, warm, or hot liquids and will not congeal when chilled. This allows you to take a high protein product in a convenient, delicious way.
The main component of connective tissue, this important anti-aging ingredient benefits hair, skin, muscle, cartilage and is a reported joint pain reducer.
Collagen from pasture raised cows offers 22 grams of protein per serving.
Increasingly medical professionals are referring to collagen (hydrolyzed collagen) as an important anti-aging product. Collagen makes up 30% of the total protein in our bodies and is the main component of connective tissue. Our natural ability to produce supporting amounts of connective tissue diminishes after age 25. While all amino acids collectively are beneficial to cell reproduction, collagen is unique in its amino acid structure because of its' high amounts of glycine, lysine and proline. In other protein food supplements these amino acids are present, but in lower amounts. Collagen is well known for benefitting hair, skin tissue, muscle, cartilage, ligaments and blood cell growth. Feelings of alertness, improved concentration and energy, balanced mood, and increased sense of well-being have been reported by many who use it consistently. It may also help repair and maintain cartilage weakened by overuse through impact and stress. 20 The Morsel
2018, Issue 2
Bio-active collagen hydrolysate for rapid absorption. Cold water soluble.
Certified organic, plant based collagen.
High Protein Almond Bread Recipe: www.greatlakesgelatin.com
• 6 large eggs, room temperature • 3/4 cup creamy unsweetened almond butter • 2 tablespoons coconut oil, melted • 2 tablespoons extra-virgin olive oil • 1 tablespoon maple syrup • 1/2 teaspoon apple cider vinegar • 1/2 cup collagen hydrolysate • 3 tablespoons ground flaxseed • 2 tablespoons coconut flour • 1 teaspoon baking soda • 1/2 teaspoon sea salt 1. Preheat the oven to 350ºF. Line an 8x4 inch metal loaf pan with parchment paper, leaving an overhang of paper to help with removal of the loaf later. 2. With an electric mixer, beat together the eggs, almond butter, coconut oil, olive oil, maple syrup, and vinegar. In a separate bowl, whisk together the collagen hydrolysate, flaxseed, coconut flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat to combine thoroughly. Pour into the parchment-lined pan and place the pan on a baking sheet. 3. Bake for about 35 minutes or until a knife inserted into the center of the loaf comes out clean. Cool the loaf in the pan for 10 minutes. Using the parchment overhang, lift the loaf out of the pan and transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator.
Pumpkin Spice Latte Recipe: www.greatlakesgelatin.com
• • • • • • •
1 tablespoon coconut milk or almond milk 1 1/2 teaspoon pumpkin spice 5-8 stevia drops (vanilla flavor) 2 teaspoon coconut oil 1/2 tseaspoon grass fed butter 2 tablespoon collagen hydrolysate 1 Cup (8.5 oz.) freshly brewed coffee
1. 2. 3. 4.
Brew Coffee. Add coffee and all other ingredients into a blender. Blend until all ingredients are thoroughly mixed and frothy! Serve and Enjoy!
Hydrolyzed collagen powder is unflavored and can be mixed into hot and cold beverages. It can also be used in soups, stews, and baked goods.
2018, Issue 2
The Morsel
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Community Pages
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2018, Issue 2
Community Pages INCREASE YOUR FERTILITY NATURALLY
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