The Garlic Press - December 2023

Garlic Press

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Volume 4, Issue 2

December 2023

preorder

The People’s Food Co-op Cookbook page 10-11

4 An Old Fashioned Showdown 6 DIY Gifts from Bulk Goods 12 Welcome Fayze’s 14 Co-op Catering 15 Meet the Board: Tom Halada 16 P FC Annual Meeting

www.pfc.coop

a note from the CEO Co-op owners – have you voted yet? Please take a moment now to do that, before reading further.

Cooperatives are built on democratic principles, which means your participation is important for the future of our organization.

Reflecting on 2023 will make most of us sigh at the pace of change in this world. Whether it’s the view from our own front doors, or the view from the geo-political world stage, the shifting landscape can leave one wondering how to keep up.

Along with many of the staff, I like to take comfort in the steadfastness of the values of the co-op. Acting on our values, the path is lit. We believe, like you, that where our food comes from matters. That the people who work the fields, staff the kitchens and drive the trucks matters. That providing animals a clean and healthy environment matters. That this land should be treated with respect.

People’s Food Co-op works with you to find ways to live by these values, through concentration on organic and local foods. More than 20% of the products sold at People’s are certified organic. In fact, 70% of the produce purchased at our stores is certified organic. Another 20% of our products are locally produced, within 200 miles of our stores. Local and organic purchases contribute to a healthier foodshed.

Do you know that almost everything from our deli and bakery is made by folks in our stores? During the past year, 14% of total co-op sales are from foods created, crafted and seasoned by our hard-working teams. No other stores in the region can claim they make this much food from scratch. Co-op owners should be proud to carry this banner!

Does it cost more to operate a grocery store in this way? It does. Commitment to fair prices, fair wages and benefits, and to natural and organic means food at PFC is a high value, and takes more financial resources to deliver. It’s a different model than that of any “race-to-the-lowest-price” competitor.

The commitment of our owners is essential to this high-value model. Achieving our mission means we need to expand our ownership community. Ownership builds equity in the business. With more equity – more commonly-held wealth – we strengthen the co-op’s ability to grow.

This season, I invite you to extend co-op ownership to your family and friends. Purchase the gift of co-op ownership online or in the store (we will send the paperwork to your gift recipient). The $100 one-time investment makes a difference to our locally-owned business, and it gives people who love good food access to hundreds of dollars in annual savings. Co-op ownership is good for the individual and for the community.

May this season be full of health and well-being!

In cooperation,

Lizzy Haywood

Holiday HOURS

Sun. 12/24: 8 a.m.–6 p.m.

Mon. 12/25: CLOSED Sun. 12/31: 8 a.m.–9 p.m.

Mon. 1/1: 10 a.m.–6 p.m.

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follow us!

2023 Board of Directors Election is ONLINE ONLY • Voting is now open! The election closes Friday, December 15 at 10 p.m.

• All owners with a current email on file will receive an email from electionrunner.com.

• If you have not received an email from electionrunner, (and you’ve already checked your junk/ promotions/spam folder) please submit your email HERE by December 14.

• Internet-accessible computers are available at each store for owners needing access during the election time.

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. 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

Kevin Ducey, Liz Gamble, Quin Graves, Lizzy Haywood, Perrin Iacopino, Elizabeth Leighton, Tom Halada, Ann Mull editor Ann Mull, Perrin Iacopino design Ann Mull photography Kevin Ducey, Quin Graves

All 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. ©2023 People’s Food Co-op.

know your board Elizabeth Leighton president Tom Halada vice president Andrea Niesen secretary Robin Roberts treasurer Lana Christian Liz Gamble Micheal Sersch Verna Simon Contact the board at board@pfc.coop

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Like what you see? More recipes available at www.pfc.coop.

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Old Fashioned Show Down Two states, one drink. The Old Fashioned cocktail means two different things depending on which side of the Mississippi you are standing!

became popular for those with German and Polish ancestry as this brandy was a domestic offering of a spirit available in their home countries.

People’s Food Co-op has two locations, one in Rochester, MN and the other in La Crosse, WI. Each location claims their version of this classic cocktail is the best…so we decided to have an Old Fashioned “Old Fashioned” Show Down. Which version will reign supreme ?

Another interesting element of the Wisconsin Brandy Old Fashioned is the addition of a carbonated beverage to top the drink off. This can be ordered “Sweet” (with 7-Up), “Sour” (with Squirt) or “Press” (half 7-Up, half Club Soda).

A cocktail has four basic elements: a spirit, bitters, sugar, and water. Some say the Old Fashioned is the earliest version of the cocktail. The classic Old Fashioned is made with whiskey or rye, Angostura bitters, simple syrup, and a splash of water.

However, many claim Wisconsin’s version came from the introduction of Korbel brandy at the 1893 World’s Columbian Exposition, a fair held in nearby Chicago.

Some 25 million Americans attended this fair, arguably a vast amount from the neighboring state to the north. It

Classic Old Fashioned

¼ 1/4 ounce rich simple syrup 2 dashes Angostura bitters 2 ounces bourbon or rye whiskey Twist of orange, for garnish For this classic version, most often found in MN, simply combine simple syrup and bitters in a lowball glass, add ice, and top with liquor. Twist the orange over the drink. If serving in a crowded room, be sure to say “Ope! Just gonna sneak past ya!”

Lastly, most typically you’ll see a Brandy Old Fashioned served with maraschino cherries and an orange twist.

However, things can definitely get a little unique: olives and pickled vegetables are not off the table.

However you order your Old Fashioned, People’s Food Co-op Wine & Spirits department (on both sides of the Mississippi) has everything you need (bourbon and brandy!) to show your state pride this holiday season.

Brandy Old Fashioned (Wisconsin-Style) 3 dashes Angostura bitters 1 sugar cube 1/2 slice of orange 2 maraschino cherries 2 ounces of brandy 7-Up/Squirt/Club Soda In a glass, muddle the bitters, sugar cube, orange and cherry together (careful to avoid the rind). Add ice and then brandy. Top with your choices of 7-Up, Squirt, or Club Soda.

Garnish with an orange slice and cherries.

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4 Simple, Thoughtful DIY Gifts made from Bulk Goods Many of us are familiar with the convenience and economy of the bulk section at the Co-op.

Have you ever considered how simple, special, and budget-friendly a gift made from the bulk section can be?

Before we share our ideas, here are a few reasons we LOVE buying in bulk:

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Cost Savings:

Buying from the bulk department can be significantly less expensive than buying pre-packaged.

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Reduces Food Waste: Buying only what you need

means fewer partially empty jars of ingredients in the back of your pantry that you will eventually need to throw away.

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Flexibility:

Buying in bulk from PFC ensures you are able to purchase as much or as little of an item as you need.

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Environmentally Friendly:

PFC encourages you to bring your own reusable containers and bags, which means no unnecessary plastic packing and waste! There are also containers and bags available in the bulk department.

We’ve curated 4 simple ideas to help you create gifts to give this holiday season. Most gifts simply need ingredients or items from the bulk department, a mason jar, and some ribbon! Use our gift tags (linked on the next page) for an even easier gift!

Like what you see? More recipes available at www.pfc.coop.

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Vanilla Sugar Vanilla sugar is regular, refined sugar that has been infused with vanilla beans. This special ingredient is fairly common in parts of Europe, but can only be found in some specialty kitchen and baking stores in the US. Lucky for us, it’s very easy to make!

Use vanilla sugar in place or regular sugar in recipes, coffee, tea, or as a finishing touch on baked goods.

Instructions 1. For every two cups of sugar, use 1 vanilla bean. Measure your desired amount of sugar and place it in a bowl.

2. C ut the vanilla bean lengthwise and scrape the seeds out using a sharp knife. Add the vanilla bean seeds to your sugar.

3. U sing a whisk of a fork, mix the seeds to evenly distribute throughout the sugar. (Optional step) Place the sugar and vanilla into a food processor and pulse two to three times to evenly distribute the seeds.

4. P lace sugar into a jar. The sugar can be used immediately or for optimal flavor, store the sugar with the vanilla beans for up to two weeks. Remove the beans from the sugar, and then spoon it into gifting jars.

Popcorn Seasoning This might be the easiest gift yet! Simply gather up the ingredients and place in a small sealed bag, or container. Fill your jar with popcorn, and place the seasoning on top!

Ranch Seasoning 1 1/2 tsp dried dill 1 1/2 tsp dried chives 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1 tsp salt 1 tsp pepper

Smoky BBQ 3 tbsps paprika 1/2 tsp chipotle powder 1 1/2 tsp brown sugar 1 tsp salt 1 tsp garlic powder 1 tsp onion powder

CLICK HERE for the holiday gift tag!

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Mulling Spices Mulling spices can be used for mulled wine or apple cider, or by simply adding it to a pot of simmering water to fill your space with the coziest winter-warming aroma!

Instructions Place the following ingredients into a glass mason jar.

1-2 dried orange slices* 3-4 cinnamon sticks 3-4 whole nutmeg 1-2 whole star anise 1/4 cup allspice berries 1/4 cup cloves Crystallized ginger *To make dried oranges: Preheat oven to 200° and line a baking tray with parchment paper. Slice an orange into 1/8 - 1/4 inch slices and blot excess moisture. Arrange oranges onto the tray and bake for 2-4 hours, checking every 30 minutes. Flip oranges halfway through the baking process. Ensure that all of the moisture has been absorbed and that the oranges are not browning. If so, reduce the temperature of the oven.

Cranberry White Chocolate Cookies Make holiday baking easy with a ready-to-use baking mix! Simply gather up the ingredients, layer them in a quart-sized jar, and you’re ready with a hostess, teacher, or neighbor gift!

Ingredients 1 cup, plus 2 tbsps all-purpose flour • 1/2 cup rolled oats • 1/2 tsp baking soda • 1/2 tsp salt • 1/3 cup light brown sugar, packed • 1/2 cup dried cranberries • 1/2 cup white or dark chocolate chips • 1/2 cup chopped pecans or walnuts (optional) Layer in the following order in the jar 1/2 cup plus 1 tablespoon flour 1/2 cup rolled oats 1/2 cup plus 1 tablespoon flour 1/2 tsp baking soda CLICK HERE 1/2 tsp salt for the 1/3 cup light brown sugar recipe card!

1/2 cup granulated sugar 1/2 cup dried cranberries 1/2 cup chocolate chips 1/2 cup chopped pecans or walnuts (optional)

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The People’s Food Co-op Cookbook We are overjoyed to present this cookbook as a way to share the history, traditions and flavors of PFC. In the cookbook pages you’ll find a delicious assortment of your Co-op go-to’s (yes, even the Glorious Morning Muffins!), some exciting new twists on old favorites, and some flavorful recipes from our local suppliers.

From the award-winning White Chicken Chili and the Maple Glazed Yams to the delectable Walnut Fudge Brownies and Pumpkin Pecan Spread, we hope you have fun exploring these recipes and sharing a special meal.

From Editor and Board Member Liz Gamble: “It’s such a joy to think about other cooks past and present making the same dishes and creating their own memories. With the People’s Food Co-op Cookbook, we are excited to keep those traditions alive and share some of our most treasured recipes with you and your families.

“In creating this cookbook, we gathered recipes from the PFC archives (dating back more than 30 years), are featuring some of our newest creations, and we are thrilled to include some special recipes from our local producers.”

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PREORDER HERE for pickup in mid-December.

Over 50 recipes from the co-op kitchen and our local farmers.

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“This purchase gives us additional capacity for baking, and brings wonderful, knowledgeable and experienced bakery employees who formerly worked for Fayze’s and intimately know the recipes.”

Lizzy Haywood, PFC CEO

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welcome We are thrilled to have purchased the Fayze’s bakery and to offer an expanded bakery line to the La Crosse and Rochester communities. Fayze’s has been baking delicious handmade breads in La Crosse since 1995.

BREAD SCHEDULE Talame™ buns, San Francisco sour dough, Cranberry Walnut, Country Italian, Asiago, baguettes, Peasant sourdough and croissants (white and wheat) will be available Wednesday through Sunday every week.

ROCHESTER DELIVERY Wednesday, Friday, and Sunday

WHOLESALE please contact pfclacrosse@pfc.coop with WHOLESALE FAYZES in the subject line.

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CATERING

You gather the people, we'll make the food. Entertaining at home? From a curated fruit and cheese platter, to the show stopping smoked salmon tray - your guests will be delightfully satisfied. Need to fuel your next working lunch? Individually packed boxed lunches featuring a house-made sandwich, salad, fruit and cookie. Or, order a tray of sandwiches or wraps to feed a crowd.

VIEW THE FULL MENUS LA CROSSE MENU ROCHESTER MENU

DON’T FORGET THE DESSERT Co-op’s Own™ cookies and bar trays available in several sizes.

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MEET THE

BOARD Tom Halada

Board Vice President What do you love about PFC? There are stores in the towns near where I live and work that provide quality food made by good people.

What excites you about PFC’s unique contributions to its community?

What “hidden gem” have you recently discovered at PFC? There are so many gems. Just take some free time to wander the store some day when you have a few extra minutes. Have you tried the chocolate dipped macaroons?

I enjoy seeing the co-op involved in community What can you find at PFC that you can’t get at other groceries? events or even helping others through annual grants or sponsorship such as Cooking with Bao. Freshly ground peanut or almond butter.

Favorite PFC Grocery Item: Wonderstate Coffee by the kilo.

PFC Food Vice: Co-op’s Own™ taco dip.

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a note from the Board

Happy Holidays fellow owners and thank you for voting!

I am so happy to welcome new perspectives and more knowledge to the board. All of us on the board are here to represent our member-owners. Our work is to monitor operations and performance to fulfill fiduciary responsibilities to the owners, -but wait there’s more! Our work is to also shape the Co-op’s vision and Ends (as in “Means to the Ends”) and monitor the Co-op’s progress toward the Ends. These Ends are for the benefit of the members and our broader communities.

Our Ends are: 1) Educate, expand, empower and engage a community centered on food, health and sustainability.

2) Provide high-quality, safe food, at fair prices, with an emphasis on local, organic, fairly traded and natural goods.

3) Achieve and maintain profitability while operating in accordance with the eight cooperative principles.

Voting is an essential component to monitoring the Ends and providing feedback on how the Co-op is doing in pursuit of the Ends – it brings in new people from our community who bring their perspective and histories.

But wait there’s more! We also appreciate hearing directly from our member-owners and would love your feedback on how you think the Co-op is doing. Would you like to see the Ends change to better reflect your needs and the community’s needs? Hearing your feedback directly helps us create Ends and a better Co-op for all of us.

You are always welcome to write questions or comments to board@pfc.coop, leave a comment card at the front, give feedback on surveys, and attend a board meeting. Time is always made to hear from our community members.

But wait there’s more! January 18th is the Annual Meeting where we will be providing information on how the past year went and introducing our new board directors. We are excited to announce that the Annual Meeting will be conducted in person in Rochester this year.

We’re happy to have the chance to enjoy your company in person and maybe chat with you one on one to hear your thoughts! Please join us at the Annual Meeting and help us welcome our new board directors!

Cheers and may your holidays be merry and bright!

Elizabeth Leighton

contact the board at: board@pfc.coop

PFC

Annual Greek Yogurt & Meeting 16

UPCOMING BOARD MEETINGS December 21, 5:00 p.m.

January 25, 5:00 p.m.

Owners receive the the agenda and Zoom link by email a few days prior to the meeting

Thursday, January 18 at 5 p.m.

The Annual Owner’s Meeting will be held in-person in Rochester at 125 Live. A social begins at 5:oo followed by the business meeting at 5:30.

Please RSVP by January 15 to perrin.iacopino@pfc.coop. The meeting will be streamed via Zoom for owners who can’t attend in-person. Watch your email for a link provided in the week ahead of the meeting.