The Garlic Press—May/June 2023

a note from the CEO

When you shop local at People’s Food Co-op, every dollar you spend is a dollar that is reinvested into our community. In 2022 PFC sold over seven million dollars of local products! That money that cycles back into businesses run by our family, friends, and neighbors, instead of into the pockets of corporations which will never truly support our communities. Every purchase you make is an opportunity to vote for what you believe in.

PFC staff are working hard to reestablish face-to-face connections so important in our communities, post pandemic. We were thrilled to welcome local suppliers into our stores for the return of PFC Open House sampling events. The symbiotic energy between our vendors, shoppers, musicians, and staff was a beautiful thing to witness. We will keep this energy up, so stay tuned for more exciting events to come!

People’s was fortunate to table at Earth Fest in Rochester and Earth Fair in La Crosse, as a simple way to show our appreciation and respect for people doing more to protect our planet. We also enjoyed participating in a Spring kickoff downtown-wide event in La Crosse, where our head of maintenance, Joey Smerud, was able to impress us all with his mad-dad-grill-skills.

Join us Saturday, May 13, from 10 a.m.-2 p.m. for the annual Bike Swap, hosted by the Rochester Community Bike Club and Pata de Perro, held in the PFC Rochester parking lot. Bring your used bikes (and a $10 donation) to sell or donate to the club. Or if you are looking for a bike, come down and see what the swap has to offer. Used bike parts will also be accepted, as Pata de Perro fixes bikes and donates them to people around the community. All funds raised will support local efforts to make Rochester a more bicycle-friendly community!

The weekend of June 17 and 18 we will be participating in the Juneteenth events in Rochester and La Crosse. In Rochester, join us at the Reverend Dr. Martin Luther King, Jr. Park on Saturday, June 17th from noon to 5 p.m. La Crosse folks: meet us in Riverside Park on Sunday, June 18th from noon to 7 p.m.

We have some incredible new deli items for our Rochester shoppers. If you haven’t yet, come over to try the Mustard Dill Salmon Salad Bowl, Kung Pao Tofu Bowl, and the Greek Falafel Bowl. Or, pick up a made-to-order Bahn Mi created especially for PFC by Neng Vu.

The Spring Owner Drive last month was a great opportunity to grow our co-op family. We welcomed 53 new owners who will now benefit from an abundance of benefits, year after year, from their one-time investment of $100. If you’re still unsure whether co-op ownership makes sense for you, check this out: last year 1/3 of owner shoppers earned enough in discounts to regain their investment after 3 years. That is a powerful return on investment which is unique to consumer cooperatives.

Speaking of investment, we are seeking new team members to join our team! If you want a long-term opportunity to work with kind, compassionate humans who love good food and good vibes, check out our website for current career opportunities, including cooks, La Crosse Grocery Department Manager, Rochester Meat Manager, and cashiers. Co-op team members get a 20% grocery discount, 401k employer match, great health benefits, and lots of paid time off.

Thank you for being part of People’s Food Co-op.

follow us!

Lizzy Haywood

Kung Pao Tofu Bowl

New in our Rochester location! Co-op’s Own™ Grain Bowls. A healthy and nutritious meal with the perfect combination of good-for-you ingredients and flavors. Kung Pao Tofu, Mustard Dill Salmon Salad, and Greek Falafel Bowls are available in our Grab and Go.

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, Lizzy Haywood, Perrin Iacopino, Ann Mull , Becky Montpetit

editor Ann Mull

design Ann Mull

photography Ann Mull, Kevin Ducey, Becky Montpetit

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

Sarah Miller vice president

Andrea Niesen secretary

Robin Roberts treasurer

Lana Christian

Elizabeth Gamble

Thomas Halada

Michael Sersch

Verna Simon

Contact the board at board@pfc.coop

Rochester

Co-op’s Own

Hoyo Sambusas

Supplier to PFC since 2018

Location: Minneapolis, MN

145 miles from PFC-La Crosse

89 miles from PFC-Rochester

Sambusas are a deep-fried pastry with savory filling—similar to Cornish pasties, Italian calzones, or Argentine empanadas. Every community that has immigrated to this country has brought their traditional foods and added those flavors to the American menu. People’s Food Co-op has been happy to recently add traditional hand-made sambusas, made in Minneapolis by Somali immigrants.

LOCAL

Several years ago, a couple of Minneapolis entrepreneurs saw the opportunity to bring a staple of African cooking to the Upper Midwest. Matt Glover and Mariam Mohamed wanted to help their Somali neighbors find work and community in the Twin Cities. Matt, an experienced chef from White Bear Lake, was excited to try Somali sambusas at a neighborhood potluck. He got to talking with the women in the Somali community and formed a partnership with Mariam—a Somali woman who’d been in the U.S. since 1985—and they decided to launch Hoyo. Hoyo means “mother” in Somali and the company was formed with the mission of bringing employment to Somali immigrant women. People’s Food Co-op started carrying Hoyo’s sambusas in the Rochester store in 2018 and in La Crosse this last year.

At first, Matt and Mariam intended to sell their sambusas in the small Somali markets around the Twin Cities, but discovered that the shoppers, Somali women, had no interest in the pre-made sambusas. “Somali women learn to make sambusas from their mothers. Every region, every family has its own recipe,” Mariam says. “They weren’t interested in buying sambusas from the store, it wouldn’t be the sambusas their mothers made.”

Hoyo contacted the folks at Seward Co-op in Minneapolis. “They didn’t even ask questions,” Mariam says. “They told us to ‘come on in.’ And the sambusas were a hit.”

They then approached the Rochester and St. Paul school districts and the schools arranged to have the sambusas added to the children’s lunch choices during the school year. “It’s so good to have our children, Black and white, coming together and talking about food,” Mariam says. “Food is a commonality. We all come from somewhere.” Somali students were thrilled to have sambusas with their school lunch.

Other than the local school districts, Hoyo has focused on working with food cooperatives to build their market. And business has been steadily growing. COVID has complicated some of their business decisions—for instance, they decided not to work with restaurants.

“COVID shut so many businesses,” Mariam notes. They remain a small business. “We were approached by Target, but we’re not ready for that. We need to solidify, take baby steps to grow.”

Hoyo makes a vegetarian lentil and a beef sambusa. They’re considering adding a fish variety to the line. They currently work out of a business incubator kitchen in the Twin Cities. They hope to have their own kitchen at some point. “We need a bigger space,” Mariam says. “We have so many people who want to work with us. We’re producing a couple of thousand sambusas a day now. Sambusas may look complicated, but they’re not. It’s good, handy food. We use home-made dough and filling. It’s fast food, but not junk-food.”

Besides producing delicious Somali food for co-op shoppers, Hoyo’s mission has been to offer employment to Somali women who otherwise face barriers to employment. “Food is the focal point, but the chefs

are the heart of our operation,” Mariam says. “Many Somali women don’t speak English; they’re thrown into an unfamiliar culture.” At Hoyo they feel good about making money with the skills they learned from their families. “We are so proud to work together. We don’t have to hide,” Mariam says. “In some ways, Hoyo is a job-training incubator. The women learn that they have to arrive on time, learn all that context of American employee behavior. Sometimes we struggle, the women call us last minute, ‘I can’t come, my children are sick.’” Hoyo pays $15 an hour. The company employs 12–15 women, and many have been with the company for years.

Shoppers in Minneapolis, Rochester, and now La Crosse have all had their food horizons expanded a bit by Hoyo’s contribution to our local food choices, while giving a new community of Americans employment. One day, sambusas may come to be as American as that German pastry called “apple pie.”

“Somali women learn to make sambusas from their mothers. Every region, every family has its own recipe,” Mariam says.

Picnic Favorites

Shish Tawook

Serves 4-6. Total Time: 4 hour (20 minutes active).

1 cup Greek yogurt, nonfat

1⁄2 cup lemon juice

1⁄4 cup chopped fresh garlic (about 12 cloves)

1⁄3 cup olive oil

1⁄4 cup apple cider vinegar

2 tbsps tomato paste

1⁄2 tsp ground ginger

1⁄4 cup chopped fresh mint

1 tsp paprika

1⁄2 tsp cayenne pepper

May 17–May 30

1. In a medium-sized bowl, mix together the yogurt, lemon juice, garlic, olive oil, vinegar, tomato paste and spices. Add the cubed chicken to the marinade and refrigerate for at least 4 hours or overnight.

2. Heat the grill to 375ºF.

2 pounds boneless, skinless chicken breast, cut into 2-inch cubes

1 red bell pepper

1 green bell pepper

1 small eggplant

8 ounces whole fresh mushrooms, rinsed and halved

3. Seed peppers and cut into approximately 2-inch squares. Slice the eggplant crosswise into 1⁄4 -inch thick slices. When the grill or oven is hot, remove chicken from the marinade and place on skewers, alternating with the cubed peppers, eggplant slices and mushrooms. Place kabobs on grill, and cook, covered with grill lid, for 10 to 12 minutes or until chicken is done and vegetables are tender, turning occasionally. Let stand 5 minutes before serving.

A lemony, garlicky, minty yogurt

marinade makes for out-of-this-world shish tawook. Reprinted

The Greek Gods Greek Yogurt

Mediterranean Cucumber

Tomato Salad

Serves 4. Prep time: 15 minutes.

2 tbsps olive oil

1 garlic clove, peeled and minced

Juice of 1 lemon

1⁄4 cup chopped fresh mint

1⁄4 cup chopped fresh parsley

1⁄2 cup diced red onion

2 cups diced cucumber

2 cups diced tomatoes

Salt and pepper to taste

1. In a large mixing bowl, gently toss together all of the ingredients. Add salt and pepper to taste.

2. Let sit 10-15 minutes before serving to allow the flavors to meld.

3. This chopped salad is amenable to all sorts of variations. Add Kalamata olives, feta cheese, cubes of watermelon or cantaloupe, or just about any other seasonal diced veggies you like. Serve on a bed of fresh spinach or cooked leftover grains.

This simple, refreshing salad is perfect for picnics or any summer meal.

Crockpot Calico Beans

Serves 10. Prep time: 15 minutes active;

5 hours, 15 minutes total.

1 tbsp olive oil

1 yellow onion, diced

1 red bell pepper, diced

2 garlic cloves, minced

1 15-ounce can pinto beans

1 15-ounce can butter or cannellini beans

1 15-ounce can kidney beans

1 15-ounce can crushed tomatoes

1⁄3 cup ketchup

3 tbsps maple syrup

2 tbsps tamari

1 tbsp apple cider vinegar

2 tsps Worcestershire sauce

Salt and pepper to taste

1. Rinse and drain the canned beans.

2. Heat olive oil in a skillet over medium-high heat and sauté the onion, pepper and garlic for 5-10 minutes until tender.

3. Add the onions and peppers to a crockpot along with the rest of the ingredients and stir well.

4. Turn the crockpot to low and cook for 5 hours. Taste for salt and pepper. Serve warm.

Not too sweet, not too tangy, these justright beans are the perfect dinner, party or potluck side.

May 17–May 30

Spectrum Organic Extra Virgin Olive Oil 25.4 oz

May 31–Jun 20

Bragg Organic Apple Cider Vinegar 32 oz

Weekends are for Brunch

Is there anything better on a slow weekend?

There’s a reason we love it. We’re generally enjoying our meal in good company, we can take our time eating and conversing, and there are no rules to brunch. In honor of all the things to celebrate this spring (Mother’s Day! Memorial Day Weekend! Sunday morning!), we’ve pulled together three easy, but delicious recipes for you to prepare for the ones you love.

Pancake Tray Bake

8 tbsps unsalted butter (1 stick)

2 cups milk

2 large eggs

1 tsp vanilla extract

2 1/2 cups all-purpose flour

3 tbsps granulated sugar

2 tsps baking powder

1 tsp baking soda

1 tsp kosher salt

1 1/2 cups chopped fruit, nuts, or chocolate chips (optional)

Powdered sugar or maple syrup, for serving

1. Preheat the oven to 400 degrees. Line a baking tray (9x13 inches) with parchment paper.

2. Melt the stick butter in a microwave-safe bowl. Coat the parchment paper and sides of the baking tray with about 1 tablespoon of the melted butter.

3. In a large bowl place the 2 cups milk, 2 large eggs, 1 teaspoon vanilla extract, and 4 tablespoons of melted butter and whisk until combined. Add 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Fold with a spatula until the dry ingredients are incorporated, some small lumps are fine.

4. Pour the batter into the prepared baking tray and smooth it until even. Add your toppings of choice to the top of the batter. Bake until the pancake is a light golden color, and is springy when touched -approx 12 to 15 minutes.

5. Remove the baking tray from the oven and heat the broiler to high. Brush the remaining 3 tablespoons of melted butter onto the pancake. Broil until golden brown, 1 to 3 minutes. Cut into desired pieces and serve warm with powdered sugar and maple syrup.

A touch of butter gives this meltingly tender cake rich flavor. It’s light enough for a weeknight dessert and equally delicious for breakfast with a dollop of yogurt.

LOCAL STRAWBERRIES from LOCAL

Featherstone Farm Rushford, MN

The Berry Patch Trempealeau, WI

Stateline/Garden Harvest

Amish grown in MN/IA

Fruit & Cream Puff Pastries

1 sheet of puff pastry dough (thawed)

1/2 pkg (4 ounces) cream cheese

1 tbsp sour cream

3 tbsps sugar

2 tsps lemon juice, freshly squeezed or bottled

Lemon zest from one whole lemon

2 tsps vanilla extract

Fresh blueberries, rinsed and dried

Fresh strawberries, stems removed and sliced

Powdered sugar for dusting

1. Preheat your oven to 400 degrees.

2. Unfold the thawed puff pastry sheets on a lightlyfloured board. With a biscuit cutter or the rim of a glass, cut out nine rounds of dough from the puff pastry sheet. Use a slightly smaller cutter or glass to score an inner border on the round. Transfer the puff pastry rounds to a baking tray lined with parchment paper.

3. Using a hand mixer, combine the cream cheese, sour cream, sugar, lemon juice, lemon zest, and vanilla extract. Mix until all ingredients are incorporated and the consistency is creamy. Spread one tablespoon of the cream cheese mixture in the center of each puff pastry round leaving a 1/4” inch rim.

4. Arrange the blueberries on half of the rounds and the strawberries on the remainder.

5. Bake for 15-16 minutes, or until the rims of the puff pastry desserts are lightly golden brown.

6. Allow the pastries to rest on the baking tray until room temperature. Garnish with lemon zest and powdered sugar (optional).

Breakfast Sandwich on a Croissant

4 Croissants from the bakery

4 ounces of thinly sliced local Ferndale Turkey from the deli

4 ounces of sliced cheese of your choice. (We love Swiss or smoked cheddar!)

May

18–May 31

Egg of your choice: scrambled or sunny side up!

This recipe is so simple to put together but a huge crowd-pleaser. A bonus: these sandwiches can be prepped ahead of time and even stored in the freezer! Simply, assemble, wrap individually to store, and freeze. When you’re ready, remove them from the freezer and pop them straight into the oven on a foil or parchment-lined baking tray.

RUN FOR THE BOARD

People’s Food Co-op holds a board election each year. There are three seats open each election cycle. Each person elected will serve a three-year term (January 2024 through December 2026).

CALL

Applications must be received by August 31, 2023 at 11:59 p.m.

The board guides the co-op by establishing the vision and ensuring the long-term vitality of the co-op. It ensures that the store operates within our value system while empowering staff to manage day-to-day operations of the store. We welcome the variety of experiences and perspectives that new candidates bring. As a community-owned business, the co-op upholds a strong commitment to both the La Crosse and Rochester areas. This is a chance for you to shape and support the future of PFC and the communities we serve.

Candidate applications will be available July 1 online at or at the customer service desks. Potential candidates must fill out the three forms enclosed in the packet and return them by August 31.

People’s Food Co-op Community Fund GRANT APPLICATION GUIDELINES

CALL FOR SUBMISSIONS!

Applications must be received by July 31, 2023, at 11:59 p.m.

The People’s Food Co-op Community Fund (PFCCF) was established by the People’s Food Cooperative in 2003 with the specific purpose of providing supplemental or project-specific funding to local, non-profit organizations having missions that are consistent with the mission of the People’s Food Cooperative. Priority consideration will be given to grant requests for educational projects, developmental projects, and events that have a focus on, but are not necessarily limited to:

• Food and Food Systems

• Health and Well Being

• Cooperative Education

• Nutrition

• Sustainable Agriculture

• Social Change & Inclusion

Black, LatinX, Asian, Indigenous, LGBTQ, and women-run organizations are strongly encouraged to apply.

For 2023, the PFCCF is proud to announce that it will award two or more grants for a combined total of $4,400, allowing applicants the opportunity to receive up to $2,200. Applications must be received by July 31, 2023, at 11:59 p.m.

ONLINE SUBMISSION OF THE APPLICATION IS PREFERRED

The online application will be available on Wednesday, May 17 here: http://www.pfc.coop/community-involvement Submit online or via email at pfccf@pfc.coop

YOU MAY ALSO DOWNLOAD THE APPLICATION AND MAIL TO:

PFCCF Grant Committee

c/o People’s Food Co-op

315 5th Avenue South

La Crosse, WI 54601

Grants will be announced on Friday, September 1, 2023. All applicants will receive notification of the decision at that time. If you have questions about the grant process, please email pfccf@pfc.coop or call 608-784-5798 x2021.

Fire and Flavor.

Enhance the flavor of your meat and veggies with one (or ALL!) of these new sauces in our grocery department. These sauces cover the gamut of spicy, smoky, sweet, and savory.

O’Brother’s Organic Chipotle Pepper Sauce organic, plant-based, gluten-free

5 oz

Smoke the flavour out of any recipe.

OMSOM

Lemon Grass

BBQ Sauce

Non GMO, gluten-free 1 box, 3 packets

A bold + aromatic sauce perfect for any grilled or sautéed dish.

Masala Mama Vindaloo plant based, Non GMO

10 oz

Features vinegar and garlic with aromatic spices to result in a robust, mouth-wateringly spicy dish.

Red Clay

Hot-Hot Honey

sustainably sourced

9 oz

100% raw wildflower honey infused with habanero mash for the perfect marriage of sweet meets heat.

California Olive Ranch Chili Lime

Verde Marinade & Sauce

gluten-free, non-GMO, plant-based, keto certified

18 oz

A zesty recipe crafted with the perfect balance of tomatillos, cilantro, garlic, lime and picante green chiles.

True Made Memphis Sweet & Spicy BBQ Sauce

gluten-free, paleo, vegan, veteran-owned, no sugar

18 oz

A bold + aromatic sauce perfect for any grilled or sautéed dish.

Woodstock Organic Burger Sauce

organic, no artificial colors or flavors

7 oz

A bold, tangy flavor, that tastes just like summer in the great outdoors.

The Ginger People Spicy Ginger Teriyaki Sauce

gluten-free, non-GMO, 12.7 oz

A luscious sauce made with some unique surprises: candied ginger, roasted red bell pepper puree, jalapenos – all adding to its delicious flavor and warmth.

Seoul Bulgogi Sauce

gluten-free, non-GMO, vegan

13.2 oz

Sweet and savory and adds a vibrant flavor to any dish.

Suzie’s Organic Buffalo Wing Sauce

organic, gluten-free

13.2 oz

Sweet and savory and adds a vibrant flavor to any dish.

PFC is a proud host of

Bike Swap

Saturday, May 13, 10 a.m.–2 p.m., PFC Rochester parking lot

Join Rochester Community Bike ClubPata de Perro for the annual bike swap in the PFC Rochester parking lot. Bring your used bikes (and a $10 donation) to sell or donate to the club. Or if you are looking for a bike, come down and see what sellers and Pata de Perro has to offer. We are also accepting used bike parts for fixing up bikes. Pata de Perro fixes bikes and donates them to people around the community.

BUY

• Used bicycles for adults and children

• Used bicycle gear

• Refurbished bicycles from Rochester Community Bike Club (Pata de Perro)

SELL

• For a donation of $10 you can sell your used bikes and bike gear. Items not sold should be picked up by 2:00, or they will be donated. Seller determines price.

• All funds raised will support local efforts to make Rochester a more bicycle-friendly community.

CLASSES & EVENTS

PFC is a proud participant at

Art on the Ave

Saturday, May 20, 9:30 a.m.–4 p.m., Slatterly Park

Meet us at Art on the Ave in Slatterly Park on May 20. Art on the Ave is an annual spring art fair showcasing local artisans and musicians. We’ll be serving up some Co-op’s Own™ goodies - so come hungry and ready to celebrate the talented artists and musicians in our community.

PFC is a proud participant at

Juneteenth

Saturday, June 17, noon–5 p.m.

Reverend Dr. Martin Luther King Jr. Park

As the summer approaches, the Rochester Branch of the NAACP and the community are excited about the Juneteenth Celebration 2023, the annual celebration of freedom held in Rochester. The community is invited to come out to the Reverend Dr. Martin Luther King, Jr. Park on Saturday, June 17th, from noon to 5 p.m. for the event! Come out and celebrate freedom with the Branch and the community!

Co-op Owners - We’ve got something extra special hitting your mailbox in June.

Hint: It has to do with our 50th Anniversary and includes a coupon.

PFC is a proud participant at

Juneteenth

Sunday, June 18, noon–7 p.m. Riverside Park

Join us at the La Crosse annual Juneteenth celebration! Uniting all members of the community in celebration of Black Americans!! Fun, food, entertainment, history, education and connection.

NEW A tsunami of umami!

Banh Mi

Beef or chicken – roasted in Tamari sauce, drizzled with spicy mayo, topped with house-made pickled daikon and carrots and served in a French style baguette with a paté spread. Made-to-order in the deli.

Served with your choice of chips or carrots.

PFC at your FINGERTIPS

• Shop from anywhere

• Create shopping lists

• Scan pantry items direct to list

• View weekly specials

• Plan meals with recipe inspiration and add ingredients to your shopping list

• and more!

3 WAYS TO SHOP