MORSEL MENOMONIE MARKET FOOD CO-OP
Co-ops Regenerate. . . . . . . .2 Meet Erin Link . . . . . . . . . . . 6 Foraging Basics. . . . . . . . . . . 8 Lighten Up Recipes . . . . . . 10 The Work You Do. . . . . . . . 12 Board News. . . . . . . . . . . . . 20
2018, Issue 1
814 Main St. E, Menomonie, WI 54751 (715) 235-6533 www.mmfc.coop Weekdays: 7am-9pm, Weekends: 8am-8pm
Our Mission Menomonie Market Food Coop 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 Patrick Pesek-Herriges, SecretaryTreasurer Steve Hanson Gary Johnson Chris Hayden Wendy MacDougall
Looking to stretch your grocery budget? Just look for this logo.
The board meets on the 3rd 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
Co+op Basics offers everyday low prices on many popular grocery and household items.
General Manager Crystal Halvorson firstname.lastname@example.org
Donâ€™t forget to take advantage of our Co+op Deals
Morsel Publication Team
for other great ways to save when shopping the co-op!
Beth Martin Layout, production, design email@example.com Becca Kleist Advertising, design firstname.lastname@example.org Tanya Young Content development email@example.com
2018, Issue I
Hello Friends! Crystal Halvorson, General Manager
It's hard to believe that the frogs are all underground, almost frozen and certainly still, waiting for the ground to warm up. And that a tiny seed, frozen solid for six months with no inputs, can in a matter of hours wake up and start moving through the soil. Are you ready for the regeneration that is coming? We are. We've been thinking about the word regeneration a lot at MMFC. Our board has studied the attributes of a regenerative community, and I have repeated those concepts in recent All-Star, All-Staff meetings here at MMFC. A regenerative Community is one where:
• Money stays here! • Community benefits from resources around us. • Assets are owned locally. • Development is for everyone. • Value is created by the people, and they are rewarded for it. • Development choices are made in the context of long term, community-driven planning, and protection of resources • Everyone’s basic needs are met-- we are healthy and thriving! A co-op is regenerative by nature-- we exist to serve the needs of our owners, and as our owners' needs change, so must we! For years, we worked hard to be ready to
expand, and check more needs off the list that you collectively had-- bigger aisles, more products, more local vendors, a place to sit, hot food, natural light to work by, classes, a room to meet, and energy efficiency. When MMFC "regenerated" to 814 Main Street, we achieved meeting some big and basic needs. Now over two years into our new home, we are still listening, still adjusting and changing to meet your needs. Since our construction groundbreaking in November of 2014, we have welcomed 770 new owners into our family-- that is 1/3 of our active ownership! These are people that may have never entered our little store on 2nd Street, but have found a home with us now, and they represent exactly what we hoped to achieve with expansion-- to widen our net, get more diverse, and see the benefits of MORE people in the Chippewa Valley supporting a different way of doing business. I appreciate EVERY owner, from number 1 to 2868, that is a member of the family. This is another terrific Morsel--my heart is warmed by the beautiful cover story on our own Erin Link, and the amazing way she cares for our resources. Our recipe spread focuses on staples found in our bulk section- a great way to shop with price and sustainability in mind. There is information on two of my favorite spring time activities-- foraging out in the woods, and participating in our annual cheese bracket in celebration of March Madness: I have my winner picked-- do you?
2018, Issue I
"Goats are so personable. They challenge and respect me. Goats thrive on routine and so do I. They look forward to knowing that Iâ€™ll be out there to take care of them in the morning and in the evening. I love developing a relationship based on that routine and trust. Iâ€™m still learning about how ruminants can help improve the land. How we can use them to control invasive plant species, how their manure can help create a healthier soil and promote good plant growth."
2018, Issue I
Meet Erin Link EB Ranch greenhorn farmer, soap maker, and steward of endangered San Clemente Island goats. How did EB Ranch get started?
EB Ranch started in 2009 when my partner Bob and I got the urge to try a homesteading lifestyle and moved back to my hometown of Ridgeland. We started with chickens and two goats the first year. The second year I brought six more goats home in the back of our van and have been goat crazy ever since. Why San Clemente Island Goats?
I began with mixed breed dairy goats but was really interested in heritage breed livestock. It started with chicken breeds, but I was intrigued with large breed livestock and then discovered the San Clemente Island Goats. On an inspired whim I started looking on Craigslist and found some in Rochester, MN. I jumped at the opportunity and have continued growing the herd; we now have have ten with a few kids to arrive this spring. San Clemente Island goats are a unique breed. They are very hardy and parasite resistant, and are gorgeous creatures, great mothers, and good foragers; a good multipurpose breed that holds a lot of potential. These goats could be a great animal for people wanting to homestead who are looking for an animal that can provide milk, meat, hides and potentially beautiful horn and skulls. Their smaller size makes them easy to handle. Erin tends a small herd of ten endangered San Clemente Island goats on her farm called EB Ranch. She produces gorgeous goat milk soaps and offers a chicken CSA. Her chickens are some of the best around!
longevity, maternal instincts, ability to mate naturally, and resistance to diseases and parasites. Having animals on the farm that can basically take care of themselves is a huge asset. Letting them do the goaty things they are good at doing with little human interference saves me time. Keeping genetic diversity thriving is important to me as well. We can't let these species and breeds die out as we need to keep food options available in case of some kind of breed specific health issue arises. A virus or other health issue could potentially wipe out a huge chunk of our food source. If we have species and breeds that are potentially immune or hardy enough to beat these health issues, we can fall back and utilize those species. The Livestock Conservancy gives a good definition, "In a more general sense, heritage animals are the animals that youâ€™d find on your great-grandparents' farms. Heritage is an umbrella term that embraces pure breeds of livestock and poultry with deep histories in the United States." Tell us more about the ranch.
In addition to tending goats and making soap, we keep a homesteading garden, grow domestic mushrooms for personal use and potentially as a farm product, raise geese and chickens and have a chicken CSA program.
What is a heritage breed animal?
Heritage breed livestock retain attributes for self sufficiency and survival, which means good fertility, foraging ability, 2018, Issue I
Mett Erin Link Continued
"In three years we have put in a solar array, built a goat shed, put up the old hoop house, established gardens, and set up a rotational grazing system. I want to expand our meat CSA and continue to grow the goat milk soap business. I also want to spend more time educating people about the value of heritage livestock, farming, and supporting local businesses."
Tell us what you love about farming?
I love the diversity farming has to offer. I do all of my own art and labels, social media, and PR; I manage everything, though Bob helps out A LOT with building and fencing. Farming has allowed, if not forced me, to grow and be more confident in myself. The continuing education, educating others, networking, the people I meet, all of it is great. I mean, working with animals and the land, it’s phenomenal. I feel so fortunate to be able to even be doing this. What has been your biggest challenge?
With growth there are always challenges. Learning and keeping up with everything whether it's organizing the details of the business operation or figuring out rotational grazing, and learning about animal health. A big hurdle is getting information about the SCI goat breed. I have to ensure all of my goats are registered and find their lineage. Finding financial resources can be hard. You need a thick skin and to be ready for rejection; it still hurts on some level when my soap is rejected by a potential vendor. How do Co-ops Help Small Farmers?
The co-op gave me an incredible boost in self confidence. Working with the co-op has given me a “partner” I can rely on, everyone has my back and is ready to help me out. This has helped me slowly cultivate relationships at other cooperative grocery stores in the surrounding area. Quite honestly, if it wasn’t for working at the co-op EB Ranch probably wouldn’t be in existence! 6
2018, Issue I
Products We Love Simple, clean ingredients and Middle Eastern spices dominate new products and flavors.
The Bees Knees
Baharat or Ras el Hanout? Baharat is the Arabic word for 'spices'. Middle Eastern spice blends are often used to season fish, lamb, chicken, and beef and are delicious in stews and as condiments. Find everything you'll need for a variety of blends in our bulk spice section!
This adorable retrostyle drinking glass harkens back to the day of the old swanky swigs when snack time was a sit-down occasion. For kids and grownups alike. 7 oz capacity. Dishwasher safe. Red ladybudgs also available.
Organic Puffed Chickpeas
Tasty, organic chickpea puffs. Green Park Brands manufactures products that offer healthy options while also creating positive social impact in the world.
A natural alternative to plastic wrap for food storage. Organic cotton is infused with beeswax, organic jojoba oil, and tree resin. The result is a washable, reusable, and compostable alternative to plastic wrap. Wash with cool water and soap, air dry. 7 Varieties available at MMFC.
2018, Issue I
Foraging Basics Tavis Lynch Tavis's Mushrooms
oraging for food has been a way of life for as long as humans have existed. These days it has become a popular hobby more than a requirement for survival. Wisconsin offers a diverse bounty in every corner of the state, during every season, and getting started is easy, requiring little investment or training. Foraging essentials are simple and logical: a container, folding knife, simple backpack, water bottle, and insect protection. A basket is a forager’s main tool. When choosing your container look for durability, the container you choose should be breathable — plastic bags tend to hold heat and moisture around your foraged goods and may hasten decay, especially with mushrooms. The mesh bags onions or oranges come in work great and are easy to carry in your pocket until you find the treasures you seek. A folding knife is a great tool to have and there is no need to purchase an expensive one.
2018, Issue I
Foraging Do’s Respect private lands. Pack out your trash. Take only what you will use. Enjoy your time in nature!
This is a tool that you will be digging and prying with so I recommend purchasing a cheap one from the hardware store. I also recommend staying away from handles with camouflage pattern, as they are easily lost on the forest floor; opt for bright orange or red handles. Wisconsin is not only known for its forests and cheese, but is famous for ticks and mosquitoes which can carry some very serious diseases. For protection tape your pant legs shut, tuck in your shirt, and use an insect repellent. A camera, to me, is essential. You will see things that are beautiful as they are found and the best way to preserve them is with a photo.
Seasonal Favorites When people think of foraging they immediately think of mushrooms. There are approximately 1000 species of mushroom in our area with about 300 considered edible, 300 poisonous (three of these are lethal), and the remaining 400 inedible. Inedible means too hard to chew, unpalatable, or too thin and watery to be considered worthwhile. Study carefully, as a mistaken identity can land one in the hospital. There are local clubs and classes to help sort out the sometimes confusing world of fungi. Spring is great for early emerging plants, such as ramps, asparagus, and nettles. Ostrich fern fiddleheads are abundant, but many ferns are toxic and not a beginner’s target. A few species of mushroom start to emerge and the famous morel mushroom takes center stage in mid-May, along with oyster and pheasant’s back mushrooms and wood corals. Summer brings berries, flowers, and dozens more edible mushrooms. Many edible mushrooms have poisonous look-alikes. Spend time with an experienced mushroom hunter to learn the subtle differences to look for. Fall is the big time for mushrooms! Hundreds of species litter the forest floors, including some of the most prized edibles we have here. Fungi are my area of expertise and I spend most of my outdoor time in search of these fascinating organisms. Foraging was passed on to me as a family tradition and it’s something that is very important in my life today. Fall always brings me out for the last big rush of the year.
2018, Issue I
Some plants are very sensitive to overharvest. Taking everything that you find will leave barren areas and interrupt the balance of nature. Mushrooms are a great exception to this, as they are totally sustainable, but gluttony still has no place in the woods. Get out and enjoy some free food from nature and have fun doing it. Foraging is a great hobby! The Morsel
Lighten Up with Legumes Legumes lend protein to these satisfying, low-fat main dish recipes.
Serves: 4. Prep time: 10 minutes active; 6 hours, 10 minutes total.
1 cup lentils 1 ⁄2 large lemon, seeds removed 2 large carrots, chopped 4 cups water 1 teaspoon oregano 3 ⁄4 teaspoon salt 1 ⁄2 teaspoon freshly ground black pepper 4 cups fresh spinach, chopped 1 ⁄2 cup fresh parsley, chopped 1. Place the lentils, lemon half, carrots, water, oregano, salt and pepper in the slow cooker. Cover and set on low, and cook for 6 hours. 2. At 6 hours, take off the lid and stir in the spinach and parsley. Stir for 1 minute to wilt, adjust seasonings and serve.
Add oregano and a crumble of feta to give this lemony soup a Greek flavor profile. Serve with pita wedges and hummus.
Reprinted by permission from StrongerTogether.coop. Find these and other recipes, plus information about your food and where it comes from at www.strongertogether.coop.
Lemony Lentil Spinach Soup
2018, Issue 1
Crockpot Red Beans and Rice
Split Pea Soup with Spinach
Serves: 4 – 6. Prep time: 15 minutes active; 7 hours, 15 minutes total.
By: Robin Asbell Serves: 4 – 6. Prep time: 30 minutes active; 2 hours total.
1 cup dried kidney beans 5 cups water 1 ⁄2 cup long grain brown rice 1 large red bell pepper, chopped 1 large carrot, chopped 2 tablespoons Cajun seasoning 1 bunch collard greens, chopped 1 teaspoon salt 1. Heat a pot of water to boiling, add kidney beans and boil beans for ten minutes. Drain beans. 2. Combine 5 cups water, drained kidney beans, brown rice, bell pepper, carrot and Cajun seasoning in a slow cooker. Cover and set on low, and cook for 6 hours. 3. Open the cooker, add the collard greens and salt, and stir. Cover and cook for another hour. 4. When the beans are tender, serve or transfer to containers to refrigerate or freeze.
This New Orleans classic is incredibly easy to prepare in a slow cooker. Try it as a side dish to roasted chicken, or as an entrée with a slice of cornbread.
1 1⁄2 cups split peas 7 cups water 1 medium potato, cubed 3 ribs celery, chopped 1 medium onion, chopped 1 medium carrot, chopped 1 bay leaf 1 teaspoon thyme 1 teaspoon salt 4 ounces baby spinach, chopped 1 ⁄2 teaspoon black pepper 1. Pick over the peas for any stones or twigs, if necessary, then put in a large pot with the water and bring to a boil. Reduce to a simmer, and add the potato, celery, onion, carrot, bay leaf, thyme and salt. Simmer for an hour and a half, checking occasionally to stir and add water if needed. 2. When the split peas are falling apart, stir in the spinach and simmer just until the spinach is wilted. Add black pepper. Serve hot.
Paired with a hunk of crusty bread, creamy split pea soup is comfort food that will warm you from the inside out.
2018, Issue 1
The Work You Do Together we build a thriving healthy community. We asked a few co-op members what they are currently working on, how the co-op fosters connection in their lives, and what foods they're enjoying most. Mellie Bergstrom I joined with an amazing team to form Milkweed Connections, an organization focused on providing holistic health and peer support services for people with mental health and substance use challenges. The program is guided by values consistent with the peer recovery movement which believes in the possibility of healing and recovery, a focus on choice and self-determination, and an understanding of the social and environmental factors that play a role in an individualâ€™s experience. Each member of Milkweed Connections identifies as someone who has experienced challenges related to mental health, trauma, substance use, or other difficult life circumstances, and are committed to providing support services from a peer perspective. The co-op helped me build connections to where my food is coming from and is a hub of many of those in my social group. It never fails that I run into at least 3 or more people I know every time I walk through the doors. The cashiers know my owner number by heart. I feel at home here. These days BLT salads are hitting the spot - mixed greens, fresh herbs, tomatoes, Deutsch Family Farm bacon, and Salad Girl fig & curry dressing.
I am a hospice nurse. For the past
I'm putting together a community information
several years I have been meeting
system with a group of folks from Stout, plus
with a group that is working to make
allies in the Public Library, University Library, and
resources for end of life concerns
groups throughout the community. This is being
available to our local community. "Stay
done with a platform provided by Wikipedia called
The co-op has been a place to meet
Our co-op has become a powerful collaborative
people with similar values; promoting
business model here with true muscle and high
food sustainability in a community that
intelligence. The co-op is part of our living,
fosters that connection.
I'm enjoying Earthgrown Mango Salsa
We have re-discovered wild rice and enjoy it so
and Spicy Guacamole locally produced
much. Also we have really enjoyed Bobâ€™s Red
in St. Paul.
Mill hot breakfast cereal this winter, with Joni's additions.
2018, Issue I
Yasher Gaide Yasher has been busy during his first months earth-side. His primary focus right now is getting enough sleep, exploring all of the tastes, textures, and smells of the amazing foods we have to enjoy, and learning how to use his legs to walk upright. His favorite foods are, of course, eggs (Yasher is 1/3 of of the Baruk Yah organic egg farm), avocados, and anything he can smash between his fingers. He probably doesn't know it yet but his sometimes multiple visits to the co-op every week have an electric effect on all of us at the store. Increasing happiness in everyone around him is the work he does to make our community a better place to live. We love you Yasher, thank you!
Gabbie Allee Advocacy has always and will always be an important aspect of my life. It's work that feels purposeful; creating positive change for the world to see. Change is challenging, it isn't something that happens overnight, it's slow moving and starts small. However that is the beauty of advocacy, we see get to witness as it happens in the place we care about the most — home. Making Menomonie a safe, inclusive, thriving, and diverse community is my current goal and we as community leaders can make that happen! The co-op is an amazing establishment always working towards equality and equity. A store where truly "everyone is welcome", Menomonie Market Food Co-op first caught my attention when they won Community Ally of the Year at the 2015 Qubie Gayla. It was at that moment I knew we had something special here. My partner and I have both been transitioning to veganism and MMFC has some amazing produce! With 86% of it all being organic and much of that is also local! It's been an amazing journey into a more sustainable and economically supportive lifestyle.
Joyce Robbins I joined the co-op 26 years ago and remember volunteering on Thursday evenings. Before co-ops started we had food buying clubs because that was the only option to source nutritious and less expensive food for our families. The co-op is a comfort place for me, I always run into someone I know and love bringing friends from out of town to tour the beautiful new store. And I love the bulk spice section! I’ve been on the Chippewa Valley Learning In Retirement board for six years. I used to be more politically active in the community but I’m 76 years old and now my time is spent visiting my husband every day in the nursing home. I don’t do as much cooking as I used to because I’m cooking for one and that is a challenge. I enjoy coming to the co-op for coffee and the great food!
2018, Issue I
Minimizing our Environmental Impact Building our new store was the first step in reducing our overall environmental impacts for years to come. Energy Reduction Recycling & Compost MMFC is a community leader when it comes to recycling and composting. We are proud to have partnered with Advanced Disposal of Eau Claire to compost nearly 100% of our food waste.
pounds of compost diverted from the landďŹ ll
From our rubber roof to our cooler efficiencies, the choices made in materials and appliances for our store all contribute to overall reduction in energy usage. Our monthly gas and electric bills are the same dollar amount as those of our old store!
Plastic Recycling Program
We listened to your input! Thanks to our facilities coordinator, Mali, MMFC is the first business in our community to participate in the #1 Plastic recycling program! Our bulk clamshells are recycled through this program.
Our customers are big fans of bulk products! Shopping in bulk saves on packaging and allows you the flexibility to purchase as much or as little as you need. From dried beans and grains to flours and nuts. One of our personal favorites is the refried bean mix - it's delicious and takes less than 5 minutes to make!
2018, Issue I
Co-op Principle 5: Concern for Community Giving back through the Hill o' Beans, Round-ups, and community donations.
6,186 Number of round ups during December for Stepping Stones Beans collected from bringing reusable items
Value of donations to community events and organizations
Recipients of Hill o' Beans money included Stepping Stones, Menomonie Free Clinic, Seed Savers Exchange, Dunn Co Humane Society, Menomonie Community Garden, Dunn Co Historical Society, Friends of the Red Cedar Trail/ Hoffman Hills, Menomonie Theater Guild, and WWLT Education.
2018, Issue I
Welcome New Owners! Well over 100 community members, friends, and neighbors became co-owners of MMFC since our last issue! Olivia Mayasich Jeff Williams Susan Debolt Lisa Ruesch Insu Park Beth Burt Kristi Bartlett Jean Jacobs Chris Hayden Kasey Anderson Amber Cain Susan Leschke Charles Flodquist Alisha Ramirez James Dimock Jonathan Colbert April Koch Janelle Johnson Cynthia Bland Christina Mayer Heidi Baruch Jennifer Heinz Janet Dray Kathy Path Nicholas Rigger Dinah Schoonover Andrew Williams Carol Sandberg Marcia Wittig Mary S. Spaeth Lesa Vavra Nola Schmitt Tiffany Bathke Beth Preston Shirley Riedmann Linda Stehling
Amanda Klosterman Cyndi Greening Travis Young Holly Galbreath Lucas Wachewicz Marlene Marx Gabbie Allee Herby Radmann Katie Webb Deanna Ebert Julie Koopman Randy Bauer Virginia Smith Ellen Pearson Anne Olson Kelsea Goettl Carolyn Anderson Rachael Taylor Georgina Tegart Stephanie Hintz Laure Stokke Laura Larsen Rene Hughes Bonnie Warndahl Clarissa Malecha-Freitag Faye Kauffeld Nathan Falcone Leah Wohlsdorf Ian Hall Jeff Monette Amy Ives Dian Komanec Tracie Schmutz Jensine Bourman Kathy Pattison Tanya Dallman
Marlene Ashmore Victoria Welle Ryan Jones Kelsey Pfund Leah Gossel Sheila Hegeman Cynthia Larson Zoe Kane Nicole Kunkle Kim Barnes Mary Clark Patty Obermueller Luisa Fumagalli Peggy Santee Elsa Lindner Andy Felton Amber Harms Rachel Smith Melissa Holzhueter Allison Nowaskey Sandra Jacobs Emily Cook Susan Hartson Karen Schleis Thomas Williams Ronda Luna Jennifer Collins Terri Swanepoel Chris Stratton Joanna James Lucinda Momchilovich Bridget Hanson Kaylee Sutliff Justin Brunner Dorian Wienke Jill Wold
2018, Issue I
Jennifer Makosky Ruth Huske Christina Rosencranz Joely Devine Marie Pardun Tony Todora Barbara Anderson Christine Kistner Brian Knospe Tamara Borcherding Noah Schenick Leann Thomas Bonnie Bartel Els Dobrick Barb Arntzen Bullfrog Fish Farm Stacie Breitung Micheal Roberts Jim Hare Gabrielle Velez Karen Jenson Amanda Eastvold Barbara Fagan Rhonda Willers Tietz Joan Johnson Jill Miller Mary Langworthy Elissa Shields Ariana Hillstead Julie Fiege Jan Rufledt Mary Kinney Mary Dickens
Eight cheddars go head-to-head in our 2018 Cheese Madness competition and you get to choose the winner! Will MontamorĂŠ take the title again this year? Stop by the co-op 11am-1pm on each of the competition days listed below to vote for your favorite cheese.
again? Will it be the MVP
All 8 cheeses will start the competition on sale, and as they get eliminated by you, they will go back to their regular price.
May the best cheese win!
March 17 March 24
March 27 March 29
RAW CHEDDAR Organic Valley
PRAIRIE BREEZE Milton Creamery
CHEESE CURDS Ellsworth
SHARP CHEDDAR North Country
RAW CHEDDAR Mt. Sterling Follow along with the bracket on social media and the chalkboard in the cheese department at MMFC. 2018, Issue I
Staff Celebrations Sara worked in the deli for the first 4 1/2 years that she was employed at MMFC. At the beginning of October she transitioned from her managerial role into the Center Store Coordinator position which means that she buys products for the Center Store & Wellness Departments. She loves interacting with the staff, customers, and vendors, and learning the stories behind the products that we sell. She recently became a yoga teacher and has had the opportunity to teach some of our shoppers in the beautiful MMFC classroom. When she's not working or doing yoga, she loves spending time with her husband, family, and animals in nature. Sara Center Store Coordinator Celebrating 5 years in 2018
"I've lived in Menomonie for over 15 years. Before starting at the co-op, I spent four years working in fast food and felt like I needed a change of pace. I saw an ad in the newspaper that the co-op was hiring so I took a chance and applied for a job. I was hired as a cashier and soon after, promoted to lead cashier. Within 5 months, the co-op expanded into a beautiful, giant, new building. It was an adventure to say the least! After the excitement of expansion settled down a bit, I was front end manager for a short time. After that, I moved upstairs and began my work as the admin services coordinator where I do a lot of bookkeeping and project management. Isabelle Admin Services Coordinator Celebrating 3 Years in 2018
These past three years have been a whirlwind of adventures, friendships, challenges, learning, and self-reflection. I'm so thankful for all the amazing customers and coworkers I've met during my time here at the co-op. I'm excited to see what else the co-op has in store for me in the years to come."
2018, Issue I
2018 Vanguard Award Honoree Visit www.volumeone/vanguard for the full article and video.
Crystal Halvorson, 2018 Andrea Paulseth, Volume One
CSA FAIR community supported agriculture
Saturday, March 24th 11am-2pm It doesnâ€™t get more fresh than this! Support local farmers & producers Try new foods all season long Invest in a CSA share
2018, Issue I
Board News & Views Farm to table, human to human. By MMFC board member, Chris Hayden
I'm sitting in one of my favorite local coffee shops, reading about chronic pain and the human nervous system (I know,exciting!). The mug of coffee warming my hand contains beans roasted in this very room. Though the beans came from far away, people here work hard to ensure that the growers are paid fairly, even visiting in person to establish real connections: human to human. These local people formed a co-op, Farmer to Farmer, that sells coffee at Menomonie Market and other grocery co-ops. The people around me talk about all kinds of things, like local food, social issues, and healthcare. Occasionally I take a break and join in; it's a great benefit to have places where these conversations flow from group to group, from
day to day. So much happens in these conversations that cannot happen in isolated minds. "We the community" is indeed greater than the sum of us individuals! Social life is vital to our health. Social isolation is understood as a strong risk factor for chronic pain and even death. Our nervous systems are strands in larger webs of family, friends, neighbors, and wider communities - the health of the individual and the group depend on each other. Speaking for myself, shopping at Menomonie Market is as much a social experience as a culinary one. I enjoy talking with customers, employees, and producers. Eating is such a social act for us much of the time, and shopping for food at a co-op or farmerâ€™s
Left to Right: Gary Hanson, Chris Hayden, Wendy MacDougall, Patrick Pesek-Herriges, Rick Remington, Gary Hanson, Mariann Holm
2018, Issue I
market starts the social aspect of eating off on the right foot. My purchases here contribute to a wider community of people, animals, plants, and soil. The emotional benefit of giving back is good for one's health in itself. Our Ends Statement begins "Menomonie Market will be central to a thriving, healthy, community". It's a tall order, but as Ursula le Guin wrote, "Shoot for the top, always. You'll never make it, but what's the fun if you don't shoot for the top?" I think that co-ops will always wrestle with this word "community". It's right under our noses, yet it is abstract. It's vital to our being, like sunlight, and needs occasional tending, like a garden. But we know there is no thriving, no community, without that intangible sense of social connection. We have a long way to go to meet our Ends. Sometimes it seems like communities become more and more fractured as economics, environment, and misuse of technologies coincide to divide us from each other. I see it in the neighborhoods around me; people don't wave to each other or know each others' names. My hope is that places like the MMFC and other small businesses can be seeds for a resurgence of social health, as we work toward our goals and remember the sign over our door: "Everyone Welcome."
Business Directory Submissions
Are you a Menomonie Market Owner? Do you own or run your own business? We are creating a free business directory that features all Menomonie Market Food Co-op business owners. This listing is free and directories will be available for customers in-store and also on our website this spring. Submit your business by contacting: Becca Kleist - firstname.lastname@example.org
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2018, Issue I
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2018, Issue 1
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814 Main Street East Menomonie, WI 54751
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coffee • tea • spices • nuts flour • snacks • grains & more
Published on Mar 13, 2018