Wed. 11/25: 8 a.m.–9 p.m.
Thu. 11/26: CLOSED
Fri. 11/27: 8 a.m.–9 p.m.
Gratitude, I think, is the grocer’s best friend. In a business where every moment may bring a new obstacle, we learn to be habitually grateful for small details, like on-time deliveries and perfectly-done rotisserie chickens.
Approaching the season of giving thanks, the gratitudes amplify. Foremost for me is gratitude for my coworkers. Every single one has stepped to the task with determination, practicality and kindness. From people on the frontline throughout the day, to people sharing their time among both stores, we are here with a common purpose: building a sustainable community.
The Co-op has taken action in 2020 to provide a physically and mentally safe workplace. We’ve helped keep each other healthy, we have enforced face covering rules since June,and we paid over $220,000 in “crisis pay” wages for six months, followed by an equitable permanent increase in non-admin wages in September.
I also want to share thanks for our owners. At this count, 10,750 households have made an investment to share ownership in distribution of food to our communities. Isn’t that amazing?! In 2020, purchases by owners comprised 48% of our total sales. The Co-op provided sustenance through groceries and through a friendly, welcoming, safe environment. Owners have been spreading the good word – that shopping at the co-op makes our community even better!
Finally, I want to offer gratitude to the people who have been on this land long before us. The people of the Ho-Chunk nation, the Dakota Sioux, the Ojibway and Winnebago. All of us must understand that we’re stewards of land which is not ours. May our choices for our grocery carts bring healing to the earth and help us pass the torch of stewardship to the next generation.
We’ve added some new items to the Co-op Basics pantry staples and hope you’ll put them on your holiday shopping list! Flour, sugar and chocolate chips join the long list of certified organic items we have at every-day-low-prices (like juice, beans and pasta).
During the pandemic the food supply chain has been erratic and caused many items to be out of stock for periods of time. Additionally, the impact of climate crisis in California means produce and grains are in short supply right now. Our purchasing teams are making extra efforts to have alternative suppliers for all goods, from protein to dairy to grocery staples. Local and regional suppliers have ensured steady supply of many products this year and we intend to strengthen these relationships for long term benefit.
In progress toward our Co-op’s Ends, we will be providing you more data about the origins of our products during the coming year. We’ve committed to quantifying the products coming from minority-, women, LGBTQ- and veteran-owned businesses. You will see more information on how diversification of the supply chains will increase equity and reduce inequality.
I’m very pleased to see eight people ready to serve People’s Food Co-op by joining the board. There are three seats open for 2021. Owners will receive notice of the ballot in the mail and by email during November, for elections which open November 30. You’ve been flexing that voting muscle a LOT this year, and now I want you do to it again by participating in the board election. See details and candidate statements starting on page 18. Note that this year we have videos from each candidate which can be viewed on our website at www.pfc.coop
Thursday, November, 12, 6:00 p.m.–7:30 p.m.
“Wine Maven” a/k/a wine and beer expert (and fellow cooperator) Sam Vandegrift will host a 90 minute wine and food pairing. Join us for a DIY approach to tools and tricks you need for bringing amazing pairings to your table. You can collect all the supplies needed for your evening at the Co-op. Sign up for this virtual Zoom event and join us for this experiential, informative, and joyful celebration of food and pleasure.
The Garlic Press is published by the People’s Food Co-op of La Crosse and Rochester, 315 Fifth Avenue S, La Crosse, WI 54601 and 519 1st Avenue SW, Rochester, MN 55902.
The Garlic Press serves to educate shoppers about food issues, community activities and events, co-ops in general, and ownership in PFC.
The Garlic Press is printed on recycled paper. All articles and pictures submitted for publication become property of People’s Food Co-op. PFC reserves the right to refuse publication of any article for any reason.
contributors Lizzy Haywood , Meredith Davis, Ann Mull, Jen McCoy, Kevin Ducey editor Ann Mull design Ann Mull photography Ann Mull, Kevin Ducey, Jen McCoyAll rights reserved. No part of this publication may be used or reproduced without prior permission of the editor. Opinions expressed herein are strictly those of the writers and are not an endorsement by, or official position of, the co-op, its board, managers, or owners, unless identified as such. Nutrition and health information is for educational purposes and not a substitute for consultations with licensed health or dietary professionals. ©2020 People’s Food Co-op.
Contact the board at board@pfc.coop
John Peterson (pictured with friend) is the third generation of Petersons raising turkeys at Ferndale Market. His grandparents, Fern and Dale Peterson, started the farm in the Cannon Falls area in the 1930s. They are not certified organic, but the birds aren’t treated with antibiotics or growth hormones; they have access to the outdoors. “We exceed what an organic farm is required to do,” John says. “This is how turkeys used to be grown. We haven’t changed. The world of poultry production changed around us.”
The farm has about 140 acres, though not all of that is in production. They produce about 40,000 birds a year. John is quick to add that the number is a small fraction of the 45 million birds that Minnesota alone produces in a year. There are very few producers in the country that are free range.
The birds are raised on a diet of corn and soybean feed that Ferndale orders from a local mill. The grain includes some probiotics, but no growth promoters or antibiotics. The birds also forage the open acreage around their barns. Ferndale’s biggest challenge with climate change has been the heat.
Turkeys don’t like the high heat and humidity that is now more common in Minnesota’ summers. Ferndale waters the birds and the open fields are studded with shade oaks and small huts for the birds to find shelter from the sun.
Like many businesses during this pandemic year, Ferndale has seen a roller coaster of sales. John expects to sell smaller birds this year, since people will be having smaller, more intimate gatherings at the holidays. “But they’re not going to have a ham sandwich,” he says. “When we’re back in a situation where people can gather, we’ll see bigger celebrations again.”
Location: Argentina
Riojana is a producers’ co-op founded in 1940. It currently comprises 500 small grape growers who are all voting members of the Riojana co-op. Over 80% of the co-op’s farmers are small-scale producers; most of them own no more than an acre or two of land.
The Riojana co-op guarantees a higher-than-average market price for grapes for each member-farmer. By working together as a co-op the small farmers are able to resist large business interests that would otherwise buy up the land.
Riojana sells its wine to American and European co-ops exclusively. With the money the winery saves by selling directly to co-ops, they are able to deliver quality wine to the consumer at a low price point. Although the grapes are all organically grown, the winery is only about 50% certified organic. With so many small producers, they have a lot of people to get certified. In addition to wine, Riojana makes an excellent organic olive oil, also available at PFC.
Riojana has been a certified Fair Trade cooperative since 2006. They are the largest Fair Trade wine producer in the world. Fair Trade practice means that a portion of the wine sales is invested into the community. By purchasing Riojana wines, PFC shoppers support small farmers in Argentina.
The winery is located in the arid northwest of Argentina, and many of the co-op’s workers and members live in rural areas with few services. Riojana has worked hard to support its farmers and develop its community. Fair Trade funding has allowed Riojana to provide infrastructure and amenities to improve the lives of its community. The co-op has:
• dug wells to provide water
• built a secondary school for local children
• built a sports and recreation center
• built a cultural center.
• a health clinic for the region is currently under construction.
Smooth & light. This is a vibrant, delicate wine and is packed with aromatic tropical fruit flavours.
Riojana Fairtrade Rosé Crisp & fruity. This is a light, well balanced Rosé which to taste is pleasantly both fresh and fruity.
Riojana Fairtrade Cabernet Sauvignon Smooth & fruity. This is a sophisticated wine with concentrated, succulent fruit, spicy overtones and smooth, firm tannins
Pro tip –Start saving day old bread for stuffing now! Cut it into cubes and store it in the freezer until you are ready to make your stuffing!
Co-op’s Own™ sausage is made in house with local pork and our special seasoning!
Thanksgiving in the driftless is a time to celebrate the vibrant food culture in our region and the abundance of the local harvest. We extend our gratitude to the local folks that care for our environment and work hard to bring us fresh, delicious, and nourishing food, and to our owners and customers who buy, prepare, and share the goodness. We hope these recipes inspire your menus. To you and yours, be well and eat good food.
2 baguettes, chopped into 1/2 inch pieces (about 10 cups of bread) • 1 tbsp olive oil • 1 large onion, chopped • 1 head of celery, chopped • 3 garlic cloves, minced • 1.5 lbs of Co-op’s Own™ pork sausage • 2 tsp of thyme • 2 tsp of sage • 1 1/2 tsp of pepper • 1 1/2 sticks of butter, melted • 3 cups of broth (chicken, turkey or vegetable)
Note: may have some broth leftover
1. Cut baguette into 1/2 inch pieces and leave on the counter overnight.
2. Preheat oven to 450 degrees. Grease a 9 x 13 baking dish with tall sides.
3. In a medium skillet, sauté the ground pork until browned. In the same skillet, add a tbsp of olive oil and sauté onions and celery until softened - about 6-8 minutes. Add in garlic - and cook for 1 minute. Remove from heat.
4. In a extra large bowl, pour in bread. Add in sausage and onion/celery mixture, thyme, sage, and pepper. Stir until combined.
5. Add in 1 1/2 cups of broth and half of the butter. Stir to combine. If mixture is still dry, add in broth and butter until bread is moist.
6. Pour into dish. Cover with tin foil and bake for 45 minutes.
5. Remove tin foil and bake an additional 20-25 minutes - or until edges of bread are golden brown and crispy.
makes 4 servings
1 navel or Valencia orange, zested and juiced • 1/2 cup water
• 1/2 cup sugar • 1 apple, peeled and diced into small pieces
• 1 cinnamon stick • 1/4 teaspoon fresh ginger • 12 oz bag of fresh cranberries
1. In a small saucepan combine orange juice, most of the orange zest (save some for garnish if desired), apple chunks, water, sugar, cinnamon stick, and ginger. Cook over medium high heat, stirring until sugar is dissolved and the mixture just begins to boil.
what you see?
2. Add cranberries and bring to a boil, then reduce heat and simmer, stirring occasionally, until cranberries burst, and sauce thickens.
3. Allow to cool and then refrigerate before serving.
4. Garnish with orange zest if desired.
www.pfc.coop
makes 6-8 servings
2 tbsp butter • 8 oz. Cremini or white button mushrooms, destemmed and sliced • 12 oz frozen green beans • Salt and pepper • 18 oz can Progresso Creamy Mushroom Soup (not condensed soup) • 1/2 cup slivered almonds, toasted • 1 cup crispy fried onions, divided
1. In a skillet, melt butter over medium high heat. Add mushrooms and green beans and cook, stirring frequently,
until green beans are thawed and mushrooms are tender, about 5 minutes. Season with salt and pepper to taste.
2. Pour into casserole dish, then add soup and stir.
3. Spread slivered almonds, and half of the onions over the top.
4. Bake at 350 degrees for 30 minutes.
5. Spread remaining fried onions over the top and cook for 10 more minutes.
4 servings
Ingredients
2 tbsp butter • 4 medium local carrots, peeled and sliced diagonally • 1/4 cup lightly packed fresh sage, minced • Pinch of cayenne pepper • Salt and pepper, to taste
1. In a saucepan, melt butter over medium high heat. Add carrots and sage and swirl to coat. Cook for 2 to 3 minutes. Sprinkle with salt and pepper.
2. Add 1 tablespoon water, cover pan and reduce heat to medium. Cook, covered for 8 to 10 minutes or until
carrots are crisp soft. Swirl pan occasionally to prevent sticking and burning.
3. Remove cover and continue to cook until carrot edges begin to brown and caramelize 3 to 4 more minutes. Sprinkle with salt, pepper, and a pinch of cayenne (optional).
4. Serve warm.
6 servings
2 lbs of brussels sprouts, shredded • 6 strips of bacon, cooked, diced • 1/4 small red onion, diced • 1/2 cup of organic dried cranberries • 1/4 cup of pumpkin seeds or sunflower seeds • 3 tbsp Dijon mustard • 3 tbsp maple syrup • 2 tsp of apple cider vinegar • 1 tsp salt • 1 tsp pepper • 1 1/2 cups of olive oil
1. Combine brussels sprouts, red onion, cranberries and bacon.
2. Whisk together Dijon mustard, maple syrup, apple cider vinegar, salt, pepper, and olive oil.
3. Pour dressing over salad mixture an stir to combine.
Add in seeds.
Refrigerate for 1-2 hours before serving.
Let’s face it – turkey on Thanksgiving is good, but what we really look forward to is leftovers for days! Right size your turkey order this year to plan for holiday leftovers and enjoy these simple and delicious ways to indulge.
4 slices thick cut smoked bacon, finely chopped • 1 tbsp olive oil • 1 large yellow onion, finely chopped • 2 stalks celery, finely chopped • 2 medium carrots, peeled and diced • 4 oz mushrooms, destemmed and sliced • 3 cloves garlic, chopped • 8 cups turkey broth (can sub. chicken broth) • 1 (14.5 oz) can diced tomatoes with juice • 1 cup brown or green lentils, rinsed • 3 sprigs fresh thyme (approx. 1 tablespoon fresh) • 2 bay leaves • salt and pepper • 2 cups leftover cooked turkey, cubed
1. Fry bacon in a Dutch oven over medium-low heat, until bacon is just crisp, and fat is rendered, stir frequently to prevent burning. When bacon is crisp, add olive oil,
onions, celery, carrots, and garlic. Cook, stirring frequently over medium heat, until onions are translucent, about 5 minutes. Add mushrooms and cook a few minutes more, continuing to stir.
2. Add broth, tomatoes with juice, lentils, thyme, and bay leaves. Stir until well combined and increasing heat to medium high. Sprinkle with salt and pepper.
3. As the soup is cooking continue to stir occasionally and using a spoon, skim the foam from the top and discard. When the soup boils, reduce heat to low and simmer mostly covered for 30 minutes or until the lentils are tender. Taste the soup and add more salt and pepper as needed.
4. Add turkey and cook 10 minutes more or until turkey is warmed through. Serve immediately.
Note: This soup will thicken in the refrigerator-to reheat, just add water to reach the desired consistency.
2 slices bread or roll of your choice • 2 slices, leftover roasted turkey • 1/2 cup mashed potatoes • Turkey gravy, to taste • 1 slice Swiss cheese • 1/4 cup cranberry sauce • Handful of baby spinach
1. Preheat oven to 350 degrees.
2. Reheat turkey, mashed potatoes, and gravy until heated through.
3. Place bread or bun open faced on a baking sheet. On one side layer mashed potatoes, then turkey, top with
gravy and a slice of Swiss cheese. Bake in the oven at 350 degrees 8 to 10 minutes or until cheese is melted. Remove from oven.
4. On the other slice of bread, layer spinach and then cranberry sauce. Put the two halves together, cut in half and serve immediately.
TURKEY TETTRAZINI makes 8 servings
3 tbsp olive oil
1 tsp of salt
16 oz. mushrooms, sliced
1 medium onion, diced
3 garlic cloves, minced
5 tbsp butter
2 tsp black pepper
6 tbsp cornstarch
2 tsp sherry
5. Add 5 tbsp of butter to large pan. Add in 6 tbsp of cornstarch and cook until combined.
• 2 cups of chicken broth
2 cups of whole milk
2 tsp thyme
2 tsp parsley
pkg of pasta
1/4 tsp paprika
1 cup of Parmesan cheese, shredded
1 cup of mozzarella cheese, shredded
6. Add in sherry, chicken broth, whole milk and whisk until combined. Cook until sauce thickens. This will take several minutes.
7. Remove from heat and stir in thyme, parsley, and paprika.
8. Combine mushrooms, onions, and sauce in a large bowl. Stir until combined.
1. Cook box of pasta according to directions on box.
2. Preheat oven to 350 degrees and grease a 9 x 13 baking dish.
3. In a large pan, heat 2 tbsp olive oil. Sauté mushrooms until softened. Remove from pan and place in large bowl.
4. In same pan, add 1 tbsp of olive oil and sauté onion until softened. Add in garlic, salt and pepper and cook an additional minute. Remove from pan and place in bowl with mushrooms.
Directions Directions
9. Add in pasta and stir to combine.
10. Pour mixture into baking dish. Sprinkle Parmesan and mozarella cheese over top. Cover with tin foil and bake for 45 minutes.
11. Remove foil and cook an additional 15 minutes or until cheese is bubbly and browned.
1 pkg (4.5 oz), local salad mix
6 grape tomatoes
2 slices of cooked bacon
1 avocado, sliced
1 hard boiled egg, sliced
2 local carrots, grated
1/4 small red onion, thinly sliced
1/4 cup, leftover Ferndale Market turkey, diced
1/4 small cabbage, grated
dressing of choice
Dice, slice, and grate toppings - tomatoes, bacon, egg, onion, carrots, cabbage and turkey. Assemble salad.
Crosse:
orders must be placed by Monday, November 23 at 10 a.m. and picked up by Wednesday, November 2 5 , at 6 p.m.
must be placed by
November 23 at 10 a.m. and picked up by
November 2
at 6 p.m.
Has anyone else watched every cooking show they can stream? Eight months into remote living, I certainly have. While the world remains wildly uncertain and my little corner gets increasingly monotonous, there’s a distinct pleasure to watching Sicilian gelato churning away in the care of someone who has spent their life making it. In watching his customers smile at something that could only come from that exact place. I may be cycling though my standby recipes, but there are bakers out there spinning sugar, tempering chocolate on a summer day, and digging their fingers into recipes they’d never heard of ten minutes prior. There is life and discovery and excitement in that.
Craving those moments, I’ve particularly enjoyed our Love Local virtual events this year and the stories shared about local producers. We may not have made it to Netflix, but the Upper Midwest has its own terroir, flavors and products that are distinctly ours. Tart, crisp apples and delightful ciders. Beers with wild yeasts and local grains and produce. Sweet, juicy corn. Cheese that doesn’t just taste like milk, but also the pastures from which it came.
One of the features at our Love Local events was in fact Uplands Cheese, a dairy farm in southwest Wisconsin that produces a World Cheese Champion (real thing)—Pleasant Ridge Reserve. Their Rush Creek Reserve, a newer cheese for them, serves as its counterpoint. Both are made with the milk of their own cows. Pleasant Ridge is firm, nutty, and only made when the cows are dining on fresh summer pastures. If your shopping list ever calls for gruyere, Pleasant Ridge can make your dish or cheese board stand out with a personal touch. And if you’re feeling a little more funky, Rush Creek is a soft ripe cheese with the concentrated flavors that come from the hay their cows eat in autumn. It’s incredible with bold red wines and saison ales. Neither cheese would be noteworthy if Uplands wasn’t imparting their own taste from pasture to cave. It’s that dedication that keeps flavors local and undiluted. Put their cheeses on a plate together and it creates a real sense of place.
Enjoy that grounding sensation. Feel the connection to where we live. Most of our usual routines have been gutted, but we’ve got to eat and that can be truly special. I hope you are able to take pleasure in it: pick up some local products you haven’t tried before or lean on autumn produce to shake up what you’ve been doing for months. I hope you try at least one recipe from these pages, and that you thoroughly enjoy both the cooking and the meal. We may not be able to fly to Sicily and eat our way through the streets, but we’re already somewhere delicious.
November 19, 4:30 p.m. - 6:30 p.m.
December 17, 4:30 p.m. - 6:30 p.m.
January 28, 4:30 p.m. - 6:30 p.m.
Please email perrin.iacopino@pfc.coop
BY NOON ON THE MEETING DAY; we will provide a link to the meeting.
PFC Board of Directors is made of nine representatives elected by owners. All positions are “at large” and do not have a specific store affiliation. For the year starting January 2021 there are three open seats and eight candidates, with no incumbents.
Vote online!
• Candidate statements and videos are available at: www.pfc.coop/boardelection
• Owners receive a postcard in November with voting instructions
• If you have not registered your email address with PFC, or if it has changed in past year, register it NOW by emailing ann.mull@pfc.coop
• Deadline for registering email addresses, to receive a link to the electronic ballot, is Friday, December 11, at noon.
• Internet-accessible computers are available at each store for owners needing access during the election time.
• Request a paper ballot by Monday, December 7, by calling 866-984-3125.
• Paper ballots must be postmarked Friday, December 11
Election begins 9 a.m. Monday, November 30. Watch for a postcard and/or email with directions to cast your vote!
• Voting starts 9 a.m. Monday, November 30 and ends 10 p.m. Friday, December 11.
Thursday, December 1 0 , 5 p.m.
Meet the board and learn about PFC business activities during 2020. All owners welcome by video or phone.
Email customerservice@pfc.coop by noon on December 10 to receive your link or phone access.
I have been a member since I moved to Rochester. I remember the first time I came to the Coop. I felt at home immediately!
I love the Co-op mission and how it helps bringing healthy and affordable food to our community. The Co-op is more than just a grocery store! I would feel honored to serve on the board to support and advance the mission by offering my expertise in operations and customer service.
I am passionate about issues surrounding food and the link to health, and passion fuels purpose to serve my community. I practice excellent organization and time management skills so that I can offer enhanced availability to volunteer above and beyond the basic board members expectations. In addition, being originally from France and having lived in Japan for 8 years, I bring a diverse and objective perspective.
In addition to professional experience in project management and quality improvement, I have served on the board of directors of the Operation Excellence Division of the Institute of Industrials and Systems Engineers (IISE) since 2018, holding leadership positions. I would now like to apply those skills to service for the broader community. I also graduated from the “Ready to Lead” program in Rochester where I learned more formally about board operations and community leadership.
• The “Corporate Organic” supply chain will continue to grow, presenting a significant competition to local food coops.
• Given the financial challenges during economic recovery, customers will re- prioritize spending money, potentially switching to competitors.
• Given the challenges of business communication in a time of intense political concerns a community-based organization needs a strong vision and effective outreach to its members and the community at large.
Starting in 2021 the Co-op will be, like many organizations, finding its new normal in a more fragile world. Opportunities thus include to continue to role model for the community, bring people together around common values, and broaden community outreach. Navigating these opportunities means coming up with new ways to connect with the community while supporting a sustainable community through outreach, education, and engagement.
• I have a passion for healthy, sustainably grown foods.
• I believe in the Cooperative model and want to be an active part of it.
• I want to connect the Co-op more strongly to the community around it.
• I worked at PFC in the produce department for 3 years. This experience gives me insight and understanding of the Co-op’s operations, culture, and processes.
• I am active in several organizations in town, including the local DSA, CCL, and SURJ. My relationships will be an asset to broadening the Co-op’s base and community connections.
• I work at the La Crosse public library, which connects me to many resources and people. My work at the library, and my previous work in logistics, require working in partnership with others.
• I have an engineering degree from the Industrial and Enterprise Systems program at the University of Illinois in Champaign-Urbana. This program
focuses on technical management which will be a helpful background for this board role.
• I served on several other boards and leadership teams, and have experience with different deliberation models.
• I served on the leadership team for La Crosse Area Showing Up for Racial Justice (SURJ).
• I served as co-chair for the LCDP.
• I am the chair of Coulee Tenants United.
• Many mainstream stores are moving in on the organic and natural foods market. This increased competition means the Co-op needs to work hard to differentiate itself to keep its market share.
• Climate change is an extremely dangerous problem that will continue to worsen in the coming years. Supply chain disruption will be more frequent. We need to focus on building local suppliers to decrease our environmental damage and create the most resilient supply chains possible.
• The country is facing a serious economic downturn, with little political action to mitigate the crisis. Operating in these circumstances will require significant adjustments.
• I believe that there are many opportunities to partner with community organizers and other organizations on projects that build up our cities. This type of work will build up the Co-op’s reputation, improve our surrounding community, and increase engagement and investment.
• There are neighborhoods in La Crosse that are food deserts. These areas need better service and are markets where the Co-op can expand.
• The library has been working on providing snacks to those in need, which could be an opportunity for partnership.
• I have been a member of the People’s Food Co-op for >5 years.
• My spouse’s diagnosis of celiac disease >10 years ago has given me an appreciation for the support and product offered by the co-op community.
• I am committed to inspiring others to embrace environmental sustainability.
• I have a passion for driving positive change from a leadership perspective.
I have a knowledge and appreciation of dietary needs and restrictions. I am proud of my ability to engage colleagues and the community. I am results driven, forward thinking, and guided by values.
• I am a Registered Nurse at Mayo Clinic Health System Franciscan Healthcare in La Crosse. My current position has allowed me the opportunity to lead by chairing committees as well as collaboration with groups at local and state levels.
• I am the nursing representative for our Green committee at MCHS La Crosse as well as participant in our Green Advocate program. I recognize the link between environmental health and public health.
• Community - I moved to La Crosse a few years ago, and have respected and admired the various initiatives that local residents have started and maintained; it has inspired and motivated me to increase my involvement with community groups. I view my potential place on the board as a way for me to serve the community, but to also work towards ensuring that PFC is served directly and openly by community members.
• Food availability - I grew up in a home that valued the availability of food for all people. I’ve been associated with and volunteered for various food organizations over the years, and I see service at PFC as a natural extension of that.
• Philosophy - I’ve learned more about PFC, it’s mission and philosophies, and I would like to do my small part to ensure that the PFC Board, management, and members stay committed to those founding principles.
• Organization - I’ve worked for a large consulting firm for 15 years, requiring excellent organization/documentation for all projects (low/high complexity)
• Curiosity - I’m committed to learning and listening. I will seek out expert opinion and advice, and will fully engage the topic at hand.
• Mathematical acumen - With work experience in the financial/benefits industry, I will be able to quickly learn how to assess and interpret the necessary financial documents of PFC
• Interpersonal - I’m interested in finding solutions as a group, and this involves the ability to respect and appreciate colleagues. My job demands this, but I view it as a critical component of social engagement.
• Communication - Understanding a topic means little without the ability to present it to an audience. I will be able to assist with communications that seek to highlight, explain or promote.
• As a registered nurse it is my professional responsibility to promote and role model a healthy lifestyle as well as help others understand the importance of healthy living.
• I am currently completing a Masters of Science in Nursing Leadership and Management.
• Flexibility and adaptation to the current pandemic and future public health concerns.
• Continuing availability of classes at the co-op.
• Continuing to attract, develop, and retain talent.
• Competing with larger grocers for variety and competitive pricing while adhering to the Co-op vision and mission.
• Challenge is to broaden the breadth, reach, and scope of the PFC’s benefits to its members and customers; a challenge in itself.
• Increasing community awareness of the benefits of membership.
• Increasing visibility of locations.
• Commitment - if appointed, I will serve PFC to the best of my ability, fulfilling my requirements as a Board member
• No specific board experience. I’ve worked for 15 years as a consulting actuary, and view the technical skills (mathematical/financial) that I’ve acquired as an asset for the board. While the various social and business issues unique to the co-op will be a learning experience for me, I believe I’m suited to provide a unique perspective to the team.
• I also am required to read and understand various IRS / DOL / PBGC regulations, code, and guidance -- I will be comfortable reading and administering PFC bylaws
• External forces - I’m not an expert in co-ops or the general food supply industry. But I imagine the usual external forces will apply to the co-op: Rising energy prices, rents, grocer consolidation, food desert issues, etc...What expertise do we need to navigate these concerns while maintaining focus on core beliefs. How can we best use internal resources?
• Member engagement - I recently learned that while PFC has many members, there is very little active membership. To the extent that members become increasingly disconnected and disinterested in management styles/structures/ decisions - there may be a slow advance of member dissatisfaction.
• Financial Focus - I expect that the natural course of all business is to creep towards expanded focus on “the bottom line”. Continual reexamination and commitment to PFCs core principals will be a challenge as it balances the needs of business with the stated social/sustainable/equity goals it champions.
• Social Issues - The PFC should strengthen it’s position as leader in social issues, and I would hope that this means taking strong actions towards certain causes (black lives matter, women’s rights, LGBTQ issues, home insecurity). While this will likely lead to some controversy, I believe that such action is necessary to demonstrate it’s overall commitment to human equity.
• Membership Talent - La Crosse is an interesting combination of people, whose talents the PFC should further explore. We have two hospitals, three colleges, are surrounded by farmland, with artisans/manufacturers/makers too. What ideas and possibilities can these people generate? What partnerships and initiatives? How can PFC motivate it’s members to move the co-op forward?
• COVID - the pandemic has exposed the weaknesses in our society with respect to our broad food availability. As the pandemic wanes, the co-op can begin laying the groundwork to emerge as a leader in the community to address these weaknesses for future crises.
• I have been a regular shopper and member for over a decade and am interested in keeping the co-op a convenient and affordable option for groceries. To me, the co-op is a much more enjoyable experience than shopping at the large grocery chains due to the friendly staff, the high quality of the merchandise, and the fact that the small size makes it easy to navigate.
• Being a member of the PFC Board will give me an opportunity to give back to the store that I have been taking advantage of for so long.
• Due to the pandemic and economic situation, the PFC will likely be facing many challenges in the near future. I would be interested in helping the store tackle these problems.
• I have taught at the college level for over twenty years, and I have experience working with people from many backgrounds. In particular, I am very well educated about the many challenges that the younger generation is facing.
• I have four years of experience managing meetings as a former department chair. During this time, I facilitated communication and helped find ways to reach concessions when there were disagreements.
• I have solid quantitative and analytic reasoning skills. I teach courses in statistics and mathematical modeling, which both have applications to financial management, inventory control, and predicting customer trends and behavior. I am very adept at explaining complicated phenomena to people who are not scientists or engineers.
• I have excellent communication skills, both oral and written. I have an easy demeanor and actively listen to others.
• I am an experienced urban gardener and have a strong interest in sustainability. Our home has been featured in the Hillview Urban Agricultural Center tour in past years.
Elizabeth LeightonI worked at the PFC and another co-op as an employee and I admire the model, and I look to participate and support co-ops from a new role. I am interested in environmental issues and food systems and would love to become more involved on the local level. The PFC has done a lot of good in the community and I would like to contribute to that good and build upon it, as well provide support to it during a difficult time.
My work experience in food safety has made me very detail oriented and trying to have information to fully understand an issue. In my work, I also try to use information and perspective in order to make a decision. In addition to looking to make informed decisions, I also prefer to work collaboratively in a way that accounts for everyone’s perspectives and with others’ consent. At the same time, I do also try to maintain ethical principles in that process.
Although I have not yet been a member of a board, I have worked at Viterbo University since 2008 and have experience working with a variety of committees and task forces. These include hospitality, promotion and tenure, finance, and technology. On several occasions I have helped to prepare reports that are delivered to our board of trustees, usually related to curricular changes.
• The PFC will likely continue to be challenged by competition with store chains and online realtors. Organic food is readily available at large grocery stores in the La Crosse and Rochester areas.
• Labor and managerial costs will be a significant challenge, as small stores rely on a similar level of infrastructure and expertise compared to larger stores with more resources. The increasing cost of living and health care costs will likely make labor costs a challenge.
• Another challenge is to strike a balance between the co-ops original ideals and adapting to the changing environment. As income level gaps widen, I believe it is important to maintain a diverse customer base that serves the working-class community.
I believe it is important for a co-op to build a close connection to its community, and especially with its members. The PFC could consider expanding its community involvement through classes, talks, concerts, and community events. For example, they could work with community partners to host seminars on sustainability or healthy living habits, or to sponsor a community garden. As they develop their long-term strategies, the co-op may want to consider expanding its infrastructure to more efficiently handle online sales and delivery options, as this is becoming more popular during the pandemic.
I have previously worked at PFC and another co-operative and have seen many of the strengths as well as some flaws.
I think the pressure of competition may push the co-op towards changes that lead to emulating competitors and losing identity. Though competition is indeed a new challenge - organic is now much more mainstream - though I think that the unique ownership by members still sets the co-op apart. We have yet to see the full impacts of covid on all of our communities and businesses I suspect that coronavirus will present ongoing and maybe even new challenges.
For a long time, the co-op has built and maintained relationships with local food systems that create simpler, more direct supply to people. The challenges seen in much larger more complex supply chains have nourished interest in local food and I think the co-op can connect people and foster a resilient local food supply and resilient community. The history of food coops is rooted in people pooling resources and working together to meet all of their needs, and I think that the co-op can draw on this history to try and help those in our community struggling due to the pandemic and hopefully those struggling before the pandemic.
• I believe agriculture is one of our most important assets as a country and it is pertinent that we protect our nation’s food security.
• Locally, it is even more critical that communities are aware of the importance of supporting sustainable local agriculture and why it matters now - and for generations to come.
• I am passionate about food in general, and even more for local and sustainable products that have a mission bigger than themselves.
• Personally, shopping and eating at the Co-op exclusively for the past three years has changed our overall wellness as a family. Between consuming locally sourced food and being aware of its journey, to consuming a lot less processed food, to collectively feeling better on a daily basis, the Co-op is hands down one of our favorite places in Rochester.
• Fun Fact: We seek out food Cooperatives every time we travel, as both a place we love to support and shop, but also to learn more about their local agriculture scene and to give back to that community.
• First-hand perspective. This is a hard one to fake. I provide a view point from multiple perspectives; customer, downtown Rochester resident, business owner, Downtown Neighborhood Association Board member, and mom of a 9-yr. old son who has learned to love the Co-op just as much as me.
• Service oriented mind-set. I live to serve others and believe the best models are putting people over profit every time.
• Leadership skills. Starting my career at a ripe age of 19, climbing the ladder at a local agency for six years and then taking a leap of faith to pursue my own dream - which is coming up on it’s ten year anniversary, has taught me many skills, yet I have been harnessing my experiences and bringing all of my years of experience into leadership roles within the community that I am passionate about being a part of building the future.
• Local knowledge. I grew up in a small town SE farming community. My family comes from a deep rooted agricultural family. Farmer markets and close relationships with those growing our food comes natural. Being from Plainview, Minnesota, I am familiar with both the La Crosse and Rochester area. Living and working in Rochester for the past 16 years has developed a variety of relationships between my clients, volunteer work and personal peers.
• Branding and communications skills. One of the most important assets any company has is their brand and how they choose to communicate with their audiences. As a founder of an agency located in Rochester, MN, this is the work I do day in and day out for companies and organizations of all sizes and in all types of industries. You can learn more about our work at: whitespaceco.com.
• As I write this, I currently sit on both the Rochester Chamber of Commerce and Downtown Neighborhood Associations Board. In September 2020, our family will be moving outside of the DNA’s boundary, which means I will have to step back from my role on that Board.
• I have sat on a variety of committees in both Board position roles, and also as a volunteer. Those roles include the nominating committee for the Rochester Area Chamber of Commerce, strategic planning for Minnesota Children’s Museum Rochester and marketing and communications committee (and donated service provider) for Downtown Neighborhood Association. That work included branding, event planning, communications, and more.
• I have supported numerous Boards through our work with local nonprofits and school districts in south metro. Our team has branded over a dozen organizations, including Spark (formerly the Children’s Museum of Rochester) Aldrich School, Peace Church, Autumn Ridge Church, and more, which included regular meetings to ensure the Board was a part of the overall process.
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• Improving people’s health
• Saving the environment
• Be active in the community
• Share some of my experience
2. Skills
• I have always worked in diverse environments so getting along with people is my main strength. I engage in respectful communication to get the job done.
• I think outside of the box and bring different perspectives to my organization while complementing other people’s ideas.
• I have been in research field almost all of my adult life where situations are analyzed and solutions are proposed.
• After coming to the US 33 years ago, my life has had many ups and downs. Because of that I can relate to many people from different background and can understand their challenges.
• I have worked in the service industry for years, and customer satisfaction has always been the goal.
• I have managed many projects small and large when time management has been a key to success.
• I work in the healthcare industry and have done everything in my power to educate people about healthy living. Providing healthy food is an important part of my goal.
• Competition
• Economy
• Pandemic
• Customer demographics
• Suppliers
5. Potential opportunities for PFC Rochester is growing very fast. It is great that Co-op has positioned itself very well in this competitive market. Compared to large national chain food stores, Co-op is a local store with a focus on local products.
• Like any business during these challenging times, being able to service your members and customers safely, while ensuring your staff is protected, all while having to pivot and change your business model in moments notice due to COVID-19 stay-at-home orders in one feat that will not be ending any time soon.
• Staffing is always a challenge for any business during healthy times, although now, we not only have to worry about filling positions, but also protecting them (inside and outside our walls) to ensure the safety of all.
• Sustainability and resilience of our local producers will certainly be a challenge. Some will not make it, while others will enter the market. To maintain the quality of product sitting on your shelves, it is imperative that we support our local producers through now – and always.
• Costs of good and availability have proven to be a challenge this past year. Never in my lifetime would I have anticipated a shortage of toiletries, cleaning supplies, beef and more. This is not over and I would anticipate we will weather a shortage of supplies once again. One this same note, cost is relevant as we see shortages of supplies.
• Competition. This would include other local grocery stores, delivery services and national meal kit companies that are delivered to door steps.
• Continued education and awareness of what the Coop is, what it stands for and why this is important within our local community is always going to be top of mind for me. Why should our community care about their local Co-op? Before being an avid shopper of the Co-op, there was so much I didn’t know and now find myself telling anyone that will listen. How do we do this regularly, and on a larger scale where people are listening (which is in it’s own set of challenges right now).
• Pop-ups or more local partnerships. I have always loved visiting bigger cities where there are fresh produce stands on just about every corner. As our downtown continues to transform into the ‘City of Health’ food is one of the most critical elements of a healthy lifestyle, yet it is not readily convenient to all. Additionally, more local partnerships. More inside the store - and more outside of your own four walls.
• Additional revenue streams outside of traditional grocery shopping at your two locations. I am not suggesting this is the idea, although think about these delivery to your door-step meal kits.
• Many of my friends with busy professional lives, and little to no kitchen creativity, look towards these companies to feed them. The scary part to me (but not them), is where does this food come from? How quality is it? This is just one idea, yet new ideas to diversify revenue streams is always smart for continued sustainability.
Part of our mission is to support our community through charitable giving and this year we are asking our owners to take part in the decision making. We recognize that there are many organizations in need of assistance and in May of this year, launched our Give Where You Live –round up at the register initiative. Since then, with the support of our owners and shoppers we have given thousands of dollars to area nonprofits. In October, we asked our owners to nominate their favorite non-profits and starting November 9th – we are asking our owners to cast their vote. Please keep watch for an e-mail announcing that voting is open or vote at www.pfc.coop. Owners can vote for their three favorite charities. The 11 non-profits with the most votes in each location will be recipients for next years Give Where You Live Program. We appreciate your participation and support of the great organizations doing amazing work to make our community stronger.
One weekly item at a hot price–exclusively for PFC owners. Weekly owner specials run Monday through Sunday. Find the weekly owner special in our newspaper ad, in-store, on social media. OR have it delivered directly to your inbox Monday morning.
Don’t forget we have plenty of options for special diets. Check out our top 8 favorite vegan and vegetarian options to make your meal shine!
Field Roast
Roast
Tofurky Plant-based Ham Style Roast
Wildwood Organic Tofu
Earth Balance Buttery Sticks
Gardein
Chick’n
Daiya Dairy-free
Miyoko’s Organic Vegan Cream Cheese
Miyoko’s Organic Cultured Vegan Butter
People’s Food Co-op
return address: 315 Fifth Avenue South La Crosse, WI 54601
www.pfc.coop
La Crosse and Rochester Hours: 8 a.m. to 9 p.m. Daily 608.784.5798 (La Crosse) 507.289.9061 (Rochester)
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