The Garlic Press - January/February 2024

Garlic Press

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Volume 3, Issue 3

January/February 2024

THE PEOPLE’S FOOD CO-OP COOKBOOK

now available in-store!

3 Groceries for Good 4 Local Hidden Stream Farm 6 Warm up with Chili 10 Order Catering Online 11 M eet the Board: Elizabeth Leighton 14 Annual Owner Meeting

www.pfc.coop

a note from the CEO Dear PFC friends, I am writing my final letter to you as People’s Food Co-op’s CEO. Serving this organization for the past twelve years has been an honor. I thank all of you owners, friends, and fans of PFC: you make our co-op so truly special.

While departing for new adventures is right for me now, leaving our co-op family is not easy. So many people welcomed me from my very first days and showed me the ropes of this big, thriving community; I treasure your support and friendship. To the many coworkers and board members I’ve known at the co-op – you have given me remarkable and enriching opportunities. I am thankful for the memories we’ve created along the way.

As the co-op embarks on a new half-century, we can see our best days ahead of us.

Our Board of Directors is capable, determined, and fully committed to ensuring our success. Matt Hartz, a trusted and experienced general manager, is taking the helm starting February 10 as Interim CEO. He will work alongside our talented leadership team of Ann Mull, Gina Prange, Jason Krautkramer, Karla Meyer, Kim Ingalls and Scott Weaver, and with another 140 outstanding team members, they will keep showing the world what greatness comes from community-owned grocery stores.

Gratefully and cooperatively yours,

Lizzy Haywood P.S. I would love to see you to talk and share a meal at our Annual Meeting on January 18. See the details later in this magazine.

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Join us

February 10 11 a.m.–2 p.m.

We are excited to introduce a new program this year called Groceries for Good. Starting in February, on the second Saturday of each month, PFC will donate 1% of sales for that day to a local non-profit organization selected by our PFC employees. Shop, sample, and spread some love to local organizations.

GROCERIES for

• 1% of sales donated to local non-profit organizations

G OD 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 Elizabeth Leighton, Ann Mull editor Ann Mull, Perrin Iacopino design Ann Mull photography Kevin Ducey

• Samples from co-op vendors including chocolate, wine, strawberries, and more!

• Eight BOGOs including Muir Glen Tomatoes, Simply Organic seasonings, dip mixes, and more!

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. ©2024 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 Brett Townsend Contact the board at board@pfc.coop

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Hidden Stream Farm Supplier to PFC since 2023 Location: Eligin, MN 70 miles from PFC—La Crosse 19 miles from PFC—Rochester

Chickens with their caravans.

People’s Food Co-op is happy to announce that we

Klein’s children are involved with the farm. On the

are now selling products from Elgin, Minnesota’s

day we visited with Eric, he was excited that their

Hidden Stream Farm. Hidden Stream is owned by

two oldest boys, Andy and Ben, had bought 120

Lisa and Eric Klein. Lisa’s father, Everett Koenig, the

acres of adjoining farmland to add to the farm.

previous owner of the farm, began to take the farm off the conventional path back in the 1970s. Everett was also one of the first members of Minnesota’s Land Stewardship Project, a group that seeks to ensure the continuity of small family farms in the Upper Midwest.

Among the many difficulties facing the future of agriculture in the United States has been the problem of farm succession. According to the 2017 Census, the average age of the American farmer is 57.5 years. The Land Stewardship Project seeks to keep the land and the people together, ensuring that family farms stay in the family and that young farmers have a path to farm ownership.

Lisa and Eric trained with Everett and eventually inherited the farm. They, in turn, are proud to be working with their children to grow the farm and

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their business for the next generation. All six of the

PFC visited with Eric Klein of Hidden Stream Farm in August. Hidden Stream supplies People’s with pork. The farm also raises chicken and beef cattle.

Eric explains that most of their sales are direct.

They sell online and to area restaurants.

They grow organic row crops, but the animals they raise for food are not certified organic. “If we raised the animals on organic grain, we wouldn’t make our money back. Customers wouldn’t pay what we’d have to charge,” Eric says.

Stewardship is a commitment to caring for the land to pass it along to the next generation. It is an acknowledgement that the farmer is a caretaker of the land and not just a manager put in place to extract short-term profit from the available resources. To that end, Hidden Stream follows regenerative practices. They grow organic crops,

Some of Hidden Stream’s residents.

and the animals are pasture-raised with rotational

shifted about the field, so the chickens have safety

grazing. Such farming practices have allowed them

and access to fresh grazing, sunlight, and air, and

to build up better soil quality over the years. Better

the field won’t suffer from over-grazing.

soil means that the soil is more resilient, and the farm can weather drought years or extreme rainfall events. A farm that doesn’t till up the topsoil every year holds moisture better and decreases erosion.

Besides the birds out in the grazing pens, another flock of chickens is milling about the mobile chicken shacks. They’re inquisitive and gather around us to see if we have any snacks to share. The farm’s cattle

It had been a dry summer, and the grass had been

follow similar rotational grazing practices and seem

poor quality, Eric reported. The farm had had

to have the run of the place. This is as far from a

to feed its cattle hay and alfalfa to make up for

confined animal feeding operation (CAFO) as you

the lack of grass. “We need more rain,” Eric says,

could wish for. “There are no manure lagoons here,”

though he notes that the soil health of the farm is

Eric says. “We use manure for composting. We

good. “The soil is paying me back this year. The

put it back into the soil. All of it. Big farms just go

corn is looking pretty green, so far.”

looking for a place to throw that away.”

A tale of generations

“We’re trying to think ahead,” Eric says. “What

Eric and Lisa are continuing the practices that Lisa’s father pioneered. For instance, Eric points out the grazing pen that the chickens are using out in the field. The pens were designed and built by Everett.

They’re small, lightweight enclosures that can be

are the next generation of farmers going to do?

We put a lot of work into fertility of the soil and soil balancing. I can grow as good a crop as the conventional guys and it’s better quality. You can see the results.”

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Warm up with Chili A good bowl of chili brings together simple ingredients to create big flavor.

Warm up with these hearty and nutritious vegetarian recipes.

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Black Bean Chili

Servings: 4 – 6. Prep time: 1 hour, 20 minutes; 15 minutes active.

1 cup dried black beans 4 cups water 2 large carrots, chopped 1 medium green pepper, chopped 1 15-ounce can diced tomatoes 1 ⁄4 cup quinoa 1 1⁄2 tbsps chili powder 1 tsp salt

Feb 14–27 Bulk Organic Black Beans

1. Sort and rinse the black beans. Place in a large pot with the water and bring to a boil, then cover and cook on medium-low for 45 minutes.

2. Add the carrots, green pepper, canned tomatoes and juices, quinoa, chili powder and salt. Return to a boil, then reduce to medium-low and cover the pot. Cook for 20 minutes, until the beans and vegetables are tender. Uncover and simmer for five minutes to thicken slightly. Serve hot.

Veggie Chili with Beer

Three Bean Chili

Servings: 5. Prep time: 30 minutes; 15 minutes active.

Servings: 6. Prep time: 40 minutes.

Jan 3–16

2 tsps extra virgin olive oil Muir Glen 1 medium onion, chopped Organic 1 tbsp chili powder Tomatoes 1 ⁄2 tsp chipotle powder 1 medium yellow bell pepper, chopped 1 medium green pepper, chopped 1 large carrot, chopped 1 cup wheat beer, red ale or lager 1 14.5-ounce can fire-roasted tomatoes, pureed 1 15-ounce can kidney beans, drained 1 tsp dried oregano 1 ⁄2 sp salt

1. In a large pot, heat the olive oil. Sauté the onion for 5 minutes over medium heat, until soft.

2. Add the chili powder and chipotle and stir until fragrant, then add the peppers, carrot and beer.

Raise heat to high and bring to a boil, then cover and reduce to medium-low for 5 minutes.

3. Uncover and add the remaining ingredients, stirring to combine. Simmer for another 5-10 minutes to combine the flavors and thicken the chili.

2 tbsps canola or vegetable oil 1 cup onion, diced 1 ⁄2 cup green bell pepper, diced 7 ounces vegetarian ground beef 1 28-ounce can diced tomato 1 15-ounce can kidney beans 1 15-ounce can red beans 1 15-ounce can pinto beans 1 packet chili seasoning

Jan 3–16

Westbrae Organic Beans

1. In a medium, heavy-bottomed pot, heat the oil over medium heat.

2. Add the diced onions and pepper and sauté on high heat until soft, about 5 minutes.

3. Crumble vegetarian ground beef into the onion mix and brown, as you would with ground beef.

4. When cooked through, add beans and tomatoes, and bring to a boil. Simmer, stirring often, for 30 minutes, or until thick.

Adding beer elevates a simple chili to

Cornbread flecked with diced

a rave-worthy one ideal for a weekend

jalapeño peppers makes a tasty

gathering with friends.

accompaniment to this hearty chili.

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

Including the famous White Chicken Chili

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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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CATERING & BOX LUNCHES

You gather the people, we’ll make the food. Our selection of Coop’s Own™ catering options will fuel your working lunches and be the talk of your next family gathering. We make work and play more delicious!

•B ox Lunches – conveniently packaged with house-made superfood slaw, tasty cookie, and fresh fruit.

•S andwich/Wrap Trays – an assortment of house-made signature sandwices – featuring meat and vegetarian options.

ORDER ONLINE

for pickup or delivery

LA CROSSE ROCHESTER

•P latters/Trays – these trays will bring the wow! Choose from fruit and cheese, smoked salmon, olive & antipasto, taco dip, and more.

•S weets and Treats – a selection of our house-made delectable cookies and bars.

•S alads and Dips – from the famous garlic lover’s pasta to our yummy hummus, we have options to satisfy every palate.

•B reakfast – options include our house-made quiche, mini scones/muffins, yogurt parfaits, and fresh fruit.

MORNING MEETING? Co-op’s Own™ muffins, scones, quiche, and yogurt parfaits are a must!

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MEET THE

BOARD Elizabeth Leighton Board President

What do you love about PFC? • The people.

• Carries old favorites and new things to try.

• It has been, and continues to be, an important part of the community.

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

It’s driven by members of the community – we have a democratic system for people nominating and voting on round-up programs, and the board is elected.

What “hidden gem” have you recently discovered at PFC? Salsa Macha Chiles, Peanuts, and Pepitas (Tia Lupita brand) and dark chocolate coco-nola in the bulk section.

What can you find at PFC that you can’t get at other groceries?

Turmeric ginger cashews.

Favorite PFC Grocery Item: Cocoa dusted cashews.

PFC Food Vice: Turmeric ginger and cocoa dusted cashews.

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a note from the Board Greetings PFC Owners,

The 2023 Board election closed on December 15, with 6.5% of eligible voters casting a ballot. The results show that the following people have been elected for a 3-year term on the Board of Directors: • Elizabeth Leighton (continuing) • Lana Christian (continuing) • Brett Townsend (new) We thank all our candidates for their willingness to serve.

Our new and returning Board members will be seated at the Annual Meeting on Thursday, January 18th at 5 p.m. Join us in-person at 125 Live in Rochester for a light meal and beverages, door prizes, and guest speakers from our co-op community. Please RSVP by January 15 and let us know if you plan to join in-person or virtually via Zoom.

As we look to the year ahead, we will remain committed to our Ends: 1. E ducate, 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.

Most importantly, thank you for being a PFC owner. With over 12,100 households strong, we truly are working together to build a sustainable community. We wish you a safe and healthy holiday season.

Elizabeth Leighton

UPCOMING BOARD MEETINGS January 25, 5:00 p.m.

February 22, 5:00 p.m.

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

Join us in-person at 125 Live in Rochester for a light meal and beverages at 5 p.m.

The business meeting will begin at 5:30 p.m. with door prizes and guest speakers from our co-op community.

Please RSVP by January 15 and let us know if you plan to join in-person or 14

virtually via Zoom.

On December 24, 2023, Frank Menolascino passed away unexpectedly. Frank was an enormous part of the creation and growth of People’s Food Co-op, where he brought his leadership and passion for 35 years. His produce and grocery expertise made our stores what they are today. We offer our condolences to Frank’s family, and have deep gratitude for all his life brought to our community. A full story about Frank’s time at PFC will be published in the March issue of this magazine.

2024 GIVE WHERE YOU LIVE RECIPIENTS

Thank you to all who nominated and voted for our 2024 Give Where You Live Recipients!

We have so many amazing non-profits in our communities doing important work to make our communities stronger. By rounding up to the nearest dollar at the register, you can contribute to the success of these organizations through monetary support. When it is all added up, a little bit from many makes a significant impact. Thank you for being a vibrant community that cares for others. Below are the recipients chosen by our ownership.

LA CROSSE

Food Co-op Initiative Hope Restores Friends of the La Crosse Public Library Mississippi Valley Conservancy Heart2Heart Pet Lifeline, Inc Friends of La Crosse River Marsh Couleecap The Nature Place Sustainability Institute People’s Food Co-op Community Fund Friends of the Blufflands WAFER

ROCHESTER

Food Co-op Initiative Project Legacy Bolder Options Olmsted County Master Gardeners Volunteers Paws and Claws Humane Society Family Service Rochester Jeremiah Program Gift of Life Transplant House Family Promise People’s Food Co-op Community Fund The Landing, MN Dorothy Day Hospitality House

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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

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shop.pfc.coop