The Garlic Press - October 2023

a note from the CEO

For many in this beautiful four-season land, autumn is a time of recentering and reflection. To bring in the harvest, preparing the land and our bodies for a season of rest after a busy summer. At the co-op we welcome this with open arms: the harvest season brings bounties of grapes and raspberries and pumpkins and of course outstanding apples and pears, and so much more goodness from the farms.

In a time of reflection, I want to share my pride of the co-op team which works so hard for you every day. They are absolutely the best team I have worked with. During the past year we have developed an entirely new management team. They are passionate about service. They are dedicated to taking care of their coworkers and making sure you’ve got great food to take home. Working with the staff at PFC is truly an honor for me.

We’re thrilled to announce the launch of PFC catering services in late November, with a new-and-improved online ordering platform, and local lunch delivery. After being on pause for the past few years, we’re bringing back the catering services with a special menu of trays and box lunches. We create an outstanding experience for nourishing meals at the office, at home and for entertaining.

Offerings from the co-op deli are truly special in this region, and not just for the taste. In the spirit of local foods, PFC’s prepared foods operation is the essence. Our team is committed to creating in-house, from-scratch recipes using organic and high-quality ingredients, and sourcing locally in season. This delivers great food and ensures good jobs. This is an important part of the local food economy.

At a large event last week I witnessed something truly delightful: the expressions on the faces of people when offered a fresh and shiny carrot. These are no regular carrots, traveling through multiple warehouses after longterm storage. These are straight from the grower: picked, washed and packed just two days prior. Organic, traveling less than 60 miles from farm to table. Moments like this make clear PFC’s part in a sustainable community: great farming practices which take care of the land, good jobs for the workers throughout the food system, and supporting the well-being of our community with delicious healthy food.

We are proud to be part of this vast community of well-being. And we love to celebrate that! Come celebrate 50 years of co-op on October 7 at the Fall Open House. We have parties at each store from 10-1 that Saturday: meet your farmers and board members, win great prizes, have fun with kids’ activities. We can’t wait to see you!

follow us!

Lizzy Haywood

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

editor Ann Mull

design Ann Mull

photography Ann Mull, Kevin Ducey

WINE CASE SALE

$120

a curated case of red, white, and rosé wines

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

Thomas Halada vice president

Andrea Niesen secretary

Robin Roberts treasurer

Lana Christian

Liz Gamble

Micheal Sersch

Verna Simon

Slow and Easy

When convenience counts, turn to your slow cooker for flavorful meals that are low effort, high reward and worth the wait.

Slow Cooker Orange Chipotle Beef Tacos

Serves 6. Prep time: 4 to 8 hours; 20 minutes active.

1 1⁄2 pounds beef chuck roast

2 tbsps tomato paste

1 tsp chipotle powder

1 tsp ground cumin

1⁄2 tsp dried oregano

1⁄2 tsp salt

4 cloves garlic, peeled

2 large seedless oranges, quartered

12 taco shells or corn tortillas

3 cups shredded lettuce

3 medium tomatoes, chopped

1 1⁄2 cups shredded Monterey Jack cheese

1. Place the beef in a slow cooker. Stir together the tomato paste, chipotle, cumin, oregano and salt in a small bowl, then rub the mixture over the beef. Place garlic cloves and oranges on top of the meat and cover the pot. Turn temperature to high and cook for 4 hours, or on low for 7 to 8 hours. When the meat shreds when pressed with a fork, turn off the cooker and take out the insert to cool. Use tongs to transfer the meat to a bowl to cool, and shred the beef.

2. Place a strainer over a small pot and strain the liquids from the cooker into the pot. Squeeze the oranges over the strainer. Bring the juices to a boil and cook for about 10 minutes, until reduced to a syrupy consistency. Pour over the shredded beef and toss to coat. Taste for seasoning; add salt or more chipotle, if desired.

3. Serve with taco shells or warm corn tortillas, lettuce, chopped tomato and shredded cheese. Pair these tacos with tortilla chips and homemade guacamole or your favorite salsa. The meat can also be folded into larger tortillas with leftover cooked rice to make tasty burritos.

Slow Cooker Chicken Cacciatore

Serves 6. Prep time: 8 hours; 1 hour active.

14 ounces diced canned tomatoes

1 large onion, chopped

1 medium green pepper, chopped

1 medium zucchini, sliced

2 ribs celery, chopped

3 cloves garlic, chopped

1 tsp dried basil

1 tsp dried oregano

1⁄2 tsp salt

1⁄2 cup dry red wine

1⁄2 cup chicken stock

4 ounces tomato paste

6 chicken legs, skinless

2 cups brown rice

1. In a large slow cooker, combine the tomatoes, onion, green pepper, zucchini, celery, garlic, basil, oregano, salt, red wine, chicken stock and tomato paste. Stir to mix, then add the chicken legs and press down to cover them with the vegetable and spice mixture as much as possible. Set the cooker on low and cook for 7 hours.

2. Start cooking the rice about 45 minutes before the chicken is finished cooking.

A slow cooker transforms affordable cuts of meat like chuck roast, pork shoulder and chicken legs into tender, juicy main dishes.

3. When chicken cooking is completed, taste and add salt and pepper as needed. Serve a cup of cooked brown rice in a wide bowl or pasta plate, with a chicken leg and vegetable sauce.

Muir Glen Organic Diced Tomatoes

Crockpot Calico Beans

Serves 10. Prep time: 5 hours, 15 minutes; 15 minutes active.

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

2. Add the onions and peppers to a slow cooker along with the rest of the ingredients and stir well. Turn the slow cooker to low and cook for 5 hours. Taste for salt and pepper. Serve warm.

Slow Cooker Teriyaki

Beef Ribs

Serves 6. Prep time: 7 hours, 30 minutes; 30 minutes active.

4 pounds beef short ribs (about 4 inches long)

3⁄4 cup teriyaki sauce

1 tbsp Sriracha sauce

2 tbsps sesame seeds

2 medium scallions, finely chopped

Olive oil

1. In a large skillet, heat a tablespoon or so of olive oil over medium-high heat, and swirl to coat the surface with oil. When the pan is hot, place several ribs, meaty side down, in the hot oil. Cook for 1 to 2 minutes to sear and brown the surface. Transfer the ribs to a 4-quart slow cooker, and continue until all the ribs are browned, adding more oil as needed.

2. In a cup, mix the teriyaki sauce and Sriracha sauce and pour over the ribs, turning to coat. Cover the slow cooker and set to low. Cook for 7 hours.

3. Uncover the ribs and transfer them to a platter; cover to keep warm. Pour the liquids from the cooker into a small pan and bring to a boil over high heat. Reduce to a strong simmer and cook for about 10 minutes, to reduce and thicken the sauce. If desired, skim the fat from the sauce.

4. Pour the sauce over the ribs and sprinkle with sesame seeds and scallions. Serve warm.

Westbrae Organic Beans

Spectrum Organic Extra Virgin Olive Oil

Citrus-Chile Pork with Herb Sauce

Serves 6. Prep time: 6 hours, 30 minutes; 30 minutes active.

6 cloves garlic, sliced

2 large jalapeños, seeded

2 tbsps extra virgin olive oil, divided

1 tbsp ground cumin

1 tbsp dried oregano

1 tsp salt

3 1⁄2 pounds pork butt or shoulder, bone-in

1 large orange, quartered

1 large lime, quartered

2 large scallions, chopped

1⁄2 cup fresh cilantro

3 cups cooked brown rice

1. In a food processor or food chopper, mince the garlic and jalapeños; remove half to use later for the sauce. Add 1 tablespoon of the olive oil, cumin, oregano and salt and process to mix.

2. Trim extra fat layer from the roast. Place the roast in a 4- to 6-quart slow cooker. Rub the olive oil mixture all over the roast — make sure the whole roast is covered. Place the orange and lime quarters on top of and around the roast, then cover tightly. Cook on low heat for 6 hours.

3. When the pork is tender, transfer to a cutting board, reserving the juices and the citrus quarters for the sauce. Let stand for 5 minutes before cutting; keep warm while you make the sauce.

4. To make the sauce, place the remaining tablespoon of olive oil in a small pot and place over medium-high heat. Add the reserved garlic and jalapeño mince and saute for about 1 minute. Squeeze the reserved orange and lime into the pot, using a strainer to catch any seeds. Pour in the reserved roast juices. Bring to a boil and cook for about 10 minutes to thicken slightly. Add the scallions and cilantro and simmer on low for 1 minute.

5. Remove the bone, then slice the pork and serve it on a bed of rice, drizzled with the citrus sauce.

The power of cooperation

CO-OP

We join cooperatives across all industries in celebrating Co-op Month. The cooperative business model is special for many reasons, here are just a few:

• Co-ops are democratically run. Owners have an equal say in how our cooperative operates – from requesting products to electing their peers as representatives on the Board of Directors.

• Co-ops are guided by the 7 cooperative principles (we added an 8th!) – the framework for how we put our values into action.

• Co-ops are invested in their community – financially, economically, and socially. We reinvest in the community, support local food systems, provide educational programs and classes, and work to build a more inclusive community.

• Co-ops are committed to accessibility – we believe that everyone should have access to good, healthy food.

In honor of Co-op Month, and to put the cooperative principle of “Cooperation among Cooperatives” to work, here is a short list of cooperative businesses that we invite you to support this month and every month.

Blue Diamond

Bob’s Red Mill

Equal Exchange

Farmhouse Kitchens

Florida’s Natural Frontier

Kemps

Land O’ Lakes

Ocean Spray

Organic Valley

Peace Coffee

Rochdale Farms

La Riojana

Simply Organic

Westby Creamery

La Riojana Wines

Supplier to PFC since 2016

Location: Argentina

CO-OP

La Riojana winery is a producers’ co-op in Argentina. The co-op was founded in 1940 and has been supplying People’s Food Co-op since 2016.

La Riojana has about 500 small grape growers supplying grapes. All growers are voting members of La Riojana. Many of these farms are only an acre or two in production. Most businesses would have streamlined operations by shedding small producers and only working with large producers. As part of La Riojana’s Fair Trade certification, the winery joined the Organization of Small Producers (OPP, Organización de Pequeños Productores) in 2013, which requires that at least half of La Riojana’s members must be small-scale producers and at least half of the wine volume sold needs to come from these small producers.

Organic wines

Although all grapes are grown using organic practices, the wines have not been organically certified. With so many small growers, La Riojana has had a long road to travel to get all the farms certified. In 2018 about 80% of the growers were organic; La Riojana plans to have all farms certified organic by 2025. This certification process has been supported by Fair Trade funding.

The winery is in Argentina’s Famatima Valley, a region of dry, sunny weather and cool nights, ideal for grape

production. Organic certified producers are banned from using artificial fertilizers, pesticides, or fungicides on their crops. Instead, the growers focus on developing a healthy soil and a balanced ecosystem within the vineyard. It’s a lot of intensive labor, since grapes in many organic vineyards are handpicked, minimizing stress and damage to the vine, soil, and fruit.

Rather than using chemical fertilizers, La Riojana growers graze sheep in the vineyards to fertilize the soil. This encourages the growth of beneficial organisms, such as bacteria, worms, and fungi. Healthy soils mean healthy vines, which are less prone to disease and therefore are less reliant on chemicals. Not only do the sheep produce organic manure, they also eat weeds and pests and help to keep the grass down.

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

pictured: Grapes harvested from one of La Riojana’s producers.

resist large business interests that would otherwise buy up the land.

Fair Trade La Riojana

La 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 La Riojana wines, PFC shoppers support small farmers and cooperative community projects in Argentina.

Although the winery is in an agriculturally rich region, many of the co-op’s workers and members live in rural areas with few services. La Riojana’s Fair Trade funding has allowed the co-op to provide infrastructure and amenities to improve the lives of not only the growers of the co-op but also the communities of the

As part of La Riojana’s Fair Trade certification, the winery joined the Organization of Small Producers (OPP, Organización de Pequeños Productores) in 2013, which requires that at least half of La Riojana’s members must be small-scale producers and at least half of the wine volume sold needs to come from these small producers.

region. The Fair Trade program has provided clean water, schools, and a health center for this remote region of Argentina.

People’s Food Co-op shoppers should also note that La Riojana makes a fine olive oil. Available in both stores.

PFC—Rochester carries La Riojana’s Rosé, Torrontes, Chardonnay, Malbec, Bonarda Malbec, Cabernet Sauvignon, and Pinot Noir Reserva wines.

PFC—La Crosse has La Riojana’s Chardonnay, Torrontes, Malbec, Bonardo Malbec, Rosé, Cabernet Sauvignon,

pictured: Sheep grazing in a Riojana vineyard.

Island City Brewing

Supplier to PFC-La Crosse since 2020

Location: Winona, MN

29 miles from PFC-La Crosse

LOCAL

Island City Brewery opened on St. Patrick’s Day, 2017. It’s been a supplier to People’s Food Coop since 2020. The craft beer business has grown increasingly competitive in the last decade and Island City has been a scrappy underdog, a small player in a changing business environment. The large beer brands (think AnheuserBusch-InBev) have been buying up small craft breweries, making it more likely that you’ll see more “craft” beers from Colorado and California in local stores and restaurants and fewer from Plover or Wausau. Small, local brewers are now having to compete for shelf space not just with other craft brews, but now with corporate-backed players as well.

The changes in the craft beer industry picked up even more in the last few years. “Things got weird with Covid,” CEO Doug Irwin says. “We had to adapt quickly. Nobody could come into the building, so we built all the picnic tables and put up the tent outside. We discovered a parking lot doesn’t have to be for cars only.”

“Covid money propped up some businesses, but that government money is gone now, and then inflation hit. So, as far as breweries go, you’re seeing more closings than openings,” Doug notes.

“Everything we do now is to drive people here to the brewery,” he says. “We have a food truck and music nights.

Jazz once a month for a fundraiser. If you want good craft beers, you have to go to the brew pub that’s making the stuff.” Island City is an advocate of fresh quality beers. “My favorite beer is a fresh IPA that’s only one or two weeks old,“ Doug says. “We try to balance the monotonous production side of things with fun stuff.” The variety is in evidence on their beer list, for instance, the Orange Cream Dream, or Vanilla Dunkel, currently on tap.

Craft Business

The brewery has only a few full-time employees, with many part-time beertenders. “15 to 18, but a lot of them,” Doug says. Island City is not looking to grow anytime soon. After an attempt to build their market in the Twin Cities, they’ve moved back from that push. They aren’t big enough for the large distributors to pick them up and Doug isn’t interested in buying trucks and hiring drivers to do it himself. “If you

pictured: Island City Brewing glass of red lager.

want good craft beers now, you have to go to the brew pub that’s making the stuff. It’s a flash in the pan sort of thing,” Doug says.

It’s not just the problem of distribution. Small producers, whether they’re growing produce, or making beer, don’t always have the production capacity to meet demand. The small grower or brewer may lose their retail shelf space if the bugs eat all the tomatoes, or the brewer’s batch sells out. If the retailer comes calling and the items aren’t in stock the consumer may end up with tomatoes from Mexico, or craft beer from Anheuser-Busch-InBev.

Business Craft

Doug started out as a salesman for the brewery five years ago. The people who started the business have moved on and Doug ended up as CEO. “The CEO thing doesn’t mean anything. I just happened to be here.” One of his jobs is brewing the test batches for new beers. He’d been a home brewer for years before starting at Island City.

“We try to balance the monotonous production side of things with fun stuff.”

“I like coming up with something fun. I started cooking food in high school and always enjoyed that. I like to see people taste something and watch them light up. That’s really fun: ‘why don’t you try this?’” In that sense, Island City’s mission is to introduce people to craft beer that people may not otherwise have tried. “It’s not Miller Lite. This is craft; there’s some intentionality to the taste.”

Island City uses local honey for their Honey Cream Ale, J.R. Watkins supplies the vanilla, and they use local hops when they’re in season.

People’s Food Co-op in La Crosse carries Island City’s deliciously smooth Docksider Double IPA and their River Moon brew, a sweet blood orange IPA.

pictured:From left Bobby, Doug, and Jay.

Cooking with Beer

Cheers! Your favorite brew is a surprisingly useful recipe ingredient.

From the darkest stouts to the lightest of summer ales, craft beers created at upstart breweries are undeniably popular. Beer lovers have grown increasingly curious about how to pair – and prepare – food with beer. Marinate and tenderize meat or caramelize vegetables using beer. Its carbonation makes the batter on fried foods light and crispy, and it helps to leaven baked goods, giving them a moist, tender texture. The alcohol acts as a solvent to break chemical bonds in other ingredients, intensifying the flavors we perceive from both the aroma and taste of food. Discover how deeply flavorful cooking with beer can be!

Turkey Vatapa

Servings: 4 to 6. Prep time: 45 minutes; 30 minutes active.

1 tbsp vegetable oil

1 cup diced yellow onion

1⁄2 cup diced green bell

pepper

3 cloves garlic, minced

1 tbsp minced fresh ginger

2 tbsps minced fresh jalapeño pepper

3 1⁄2 cups diced tomatoes (1 28-ounce can)

12 ounces lager beer

Salt

3⁄4 cup peanuts, ground fine in a food processor

1 cup light coconut milk

2 1⁄2 cups cooked turkey, skin removed, chopped

Ground black pepper

3 tbsps minced parsley

3 tbsps minced cilantro

1 lime, zest and juice

1. In a large Dutch oven or stockpot, heat oil over medium-high heat. Add onion and bell pepper and saute for 5 minutes. Add the garlic, ginger and jalapeño and saute another few minutes.

2. Stir in the diced tomatoes, beer and a pinch of salt and bring to a boil. Cover pot, reduce heat to a simmer and cook for 15 minutes, stirring occasionally. Add the ground peanuts, coconut milk and turkey. Stir and simmer, uncovered, for another 5 to 10 minutes. Add salt and pepper to taste and stir in the parsley, cilantro and lime zest and juice.

Whole Wheat Beer Bread

Servings: 14 (1 loaf). Prep time: 1 hour, 15 minutes; 15 minutes active.

3⁄4 cup water

1⁄4 cup bulgur

1 cup unbleached flour

2 cups whole wheat flour

4 teaspoons baking powder

1 1⁄2 teaspoons salt

1⁄4 cup molasses

1⁄4 cup oil

12 ounces wheat beer or lager

1. Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan. In a small saucepan, bring the water to a boil, then add the bulgur and cover. Reduce the heat to low and cook for 15 minutes. Take off the heat, uncover, let cool.

Start simply: Try using beer in place of water or stock, as in this stew. Beers offer a wide variety of flavors, colors and intensity, and a stronger brew will produce a more flavorful dish. With heat, much of the alcohol evaporates, leaving behind the beer’s complex flavors.

2. In a large mixing bowl, combine unbleached flour, whole wheat flour, cooked bulgur, baking powder, and salt. In a medium bowl, mix the molasses and oil, and stir in the beer to mix. Pour into the flour mixture and stir until wellmixed. Scrape dough into prepared loaf pan.

3. Bake for 40 to 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Field Day Coconut Milk

Chocolate Stout Sheet Cake

Servings: 12. Prep time: 1 hour; 15 minutes active.

1 stick butter, softened

1 1⁄2 cups light brown sugar

2 large eggs

2 cups flour

3⁄4 cup cocoa

1 1⁄2 tsps baking soda

1⁄2 tsp salt

3⁄4 cup plain yogurt

1 cup stout beer

Whipped cream

1. Preheat the oven to 350° F. Grease and flour a 9x13-inch baking pan and reserve.

2. In a stand mixer or a large bowl with an electric mixer, cream the butter, then add the brown sugar and beat until fluffy. Scrape the sides of the bowl and beat again to incorporate all the butter thoroughly. Add in the eggs and beat for 1 minute.

3. In a medium bowl, whisk the flour, cocoa, baking soda and salt. Measure the yogurt and stout and reserve.

4. Beat the flour mixture into the butter mixture, then scrape down, beat briefly, then add the yogurt and beat to mix. Add the stout last, beating to incorporate, scraping down and mixing one last time for a smooth batter.

5. Scrape the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out with only moist crumbs attached.

6. Let the cake cool completely on a rack. Serve squares of cake with lightly sweetened whipped cream.

Dark beers like porter or stout are rich with the flavors of chocolate, coffee and caramel, making them an ideal ingredient to enhance baked goods. The beer’s bitter notes are balanced by the sweetness of this chocolate cake.

Stonyfield Organic Yogurt

Oven-Roasted Pulled Pork

Servings: 12. Prep time: 4 1/2 hours; 30 minutes active.

4 pounds boneless pork

shoulder

2 tbsps brown sugar

1 tsp salt

1 tbsp smoked paprika

2 tsps ground cumin

2 tbsps vegetable oil

12 ounces lager beer or apple juice

Sauce

1 1⁄2 cups ketchup

1⁄4 cup apple cider vinegar

1⁄2 cup Dijon mustard

1⁄4 cup brown sugar

2 tbsps Worcestershire sauce

12 buns

Oct 18-31

in the oil. Let the oil heat for a few seconds and then place the pork in the pan. Let it brown for about two minutes before turning carefully to brown all sides. When the pork is browned, pour in the lager or apple juice. Stand back to avoid the steam and fat spatters that the liquid will create when added to the Dutch oven.

4. Cover the Dutch oven, place in the preheated oven and set a timer for 3 hours. After 3 hours, uncover the pan and use tongs to turn the pork over. Return to the oven for 1 hour, until the meat is easily pierced with a knife and some browned edges are visible.

5. Remove from the oven and transfer the cooked pork to a large bowl to cool, leaving the liquids in the Dutch oven.

Bread and butter pickles, sliced sweet onions and pickled peppers (optional)

1. Preheat the oven to 300° F and adjust the racks so you can fit a Dutch oven with the lid on. If desired, trim some of the fat from the outside of the roast (the liquids will be used for the sauce, so all the rendered fat will be in the dish). The pork should fit in a large Dutch oven; if necessary, cut to fit.

2. In a small bowl, mix the brown sugar, salt, smoked paprika and cumin. Rub all over the pork.

3. Place the Dutch oven over medium-high heat and let heat for several seconds before drizzling

6. In a medium bowl, combine the ketchup, cider vinegar, Dijon mustard, brown sugar and Worcestershire sauce, then stir them into the liquid in the Dutch oven. Turn the burner to medium-high heat and bring to a boil, stirring, then reduce the heat to keep the liquids simmering. Cook, stirring frequently for 10 to 15 minutes to thicken the sauce. Remove from heat.

7. When the pork is cool enough to handle, use two forks to shred the meat.

8. Stir the cooked meat into the sauce to mix and heat through.

9. Serve the pulled pork on buns with fixings, such as bread and butter pickles, sliced sweet onions and pickled sweet or hot peppers, if desired.

R.W. Knudsen Organic Apple Juice 32 oz

OWNER DRIVE

October 1-15

OWNER PERKS

• Earn back your investment in one year through frequent shopping

• No annual fee

• Save 5% on a monthly shopping trip of your choice

• Save 20% on a monthly wellness item of your choice

• AND MORE! View the full benefits package at www.pfc.coop/owner-benefits

JOIN IN-STORE or ONLINE

BONUS GIFT!

New owners who join during the drive will also receive a PFC t-shirt, mug, reusable bag, and dishcloth.

I’ve signed up for hundreds of things in my life: newsletters, clubs, rewards programs, you name it. Most of these were uneventful occasions. A dusty memory stored in a file cabinet in the back corner of my mind. However, that was not the case when I became an owner of the People’s Food Co-op. I can remember when, and most importantly who I was with.

It was 2014 and I had a brand new baby on my hip. My husband and I had recently had an important discussion about how we wanted to interact and engage as consumers within our community. While we had been casual co-op shoppers for years, it was this crucial conversation and a deep dive into the values of People’s Food Co-op that drove our decision to join. We drove down to the brand new People’s Food Co-op store in Rochester MN and talked to Annie in Aisle 1 and got signed up that day.

Below are the 5 reasons signing up as People’s Food Co-op Owners was important to me and my family.

People’s Food Co-op is a democratic organization controlled by a board of directors comprised of PFC owners. PFC is owned, governed, and acts in the best interest of its ownership. This opportunity to voice concerns, praise, and opinions allows us to be part of the conversation about where and how our food is sourced and sold.

2 3 4 5

While the People’s Food Co-op does have relationships with national organic food distributors, it’s the focus on local producers and agriculture that is truly impactful. People’s Food Co-op forges meaningful partnerships with small-scale farmers and producers to a greater extent than a large supermarket chain can. This is so important for our local economy. Keeping dollars local fuels economic growth and opportunity. Plus, it’s a true honor to know the people that grow your food.

Access to fresh, seasonal produce has been one of the best reasons for shopping at the co-op and becoming an owner. Co-op buyers are able to work with suppliers that can consistently deliver fresh items. Because many co-op shoppers and owners value fresh produce over packaged or frozen varieties, the turnover is greater meaning produce is fresh and crisp.

People’s Food Co-op places a high value on their social responsibility. This can take many forms. For instance, People’s Food Co-op stocks numerous fair trade products, such as coffee and chocolate. To earn a fair trade designation, buyers must pay fair prices to growers and suppliers, often in developing countries. In turn, these producers must adhere to high standards of worker treatment and pay fair wages.

Annie in aisle 1 originally signed us up for our ownership at People’s Food Co-op, and it’s Annie that still greets me by name and asks about my kids when I do my grocery shopping. It’s the sense of community and loyalty at the People’s Food Co-op that makes our family immensely proud to shop there.

Becky Montpetit: Why I’m a co-op owner

STUDENT MEMBERSHIPS

PFC has everything you need to keep your mind and body healthy and fueled each day— including a membership that fits your budget.

STUDENT MEMBERSHIP FAST FACTS

• $10 annual membership cost (Sep.–Aug.)

• 5% discount on 12 shopping trips per year.

• 20% off one wellness or body care item of your choice per month.

• Quick Eats Club - rewards you for eating good on the go. Buy 10 soups, sandwiches, sushi (Rochester only), or coffees and receive the 11th free.

• Discounted rates on cooking, wellness & gardening classes.

Student Member QUICK EATS CLUB

Whether it’s a quick meal between classes or a caffeine kick before your study group, our Quick Eats Club rewards you for eating good on the go. Buy 10 soups, sandwiches, coffees, or sushi (Rochester only) and receive the 11th free. The club is available with the purchase of a student membership.

packages of sushi

The Quick Eats Club is a digital loyalty program through the StampMe app. Program and redemption information available in-store and in the student member packet.

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

Congratulations to our 2023 People’s Food Co-op grant recipients!

$2,200

Civic League Day Nursery will use the funds to add raised garden beds, natural plantings and friendship benches to their “Nature Explore Certified Classrooms” rich in diverse offerings of art, music, loose parts for building, digging areas and water sources in an outdoor learning environment.

$2,200

The La Crosse YMCA will use the funds to pilot a youth program called Food for Thought. Led by Y staff dedicated to the fields of nutrition, food access, and mental health, this four-part series will engage La Crosse County youth ages 10-18 and will include hands-on cooking demonstrations, food access education, mental health education, and education on growing food.

OCTOBER RECIPIENTS

where you GIVE LIVE

La Crosse: People’s Food Co-op Community Fund

Rochester: People’s Food Co-op Community Fund

NOVEMBER RECIPIENTS

La Crosse: Reach Services and Resource Center

Rochester: Seasons Hospice

DECEMBER RECIPIENTS

La Crosse: La Crescent Animal Rescue

Rochester: Southeast Minnesota Interfaith Immigrant Legal Defense