The Digest Access to Healthy Food for All by Natalie Miller Rotunda
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e member-owners and shoppers of the Good Earth Food Co-op appreciate all the healthy foods we have access to every time we walk through the Co-op’s doors, any day the store is open. Back in our home kitchens, we put our know-how to work, cooking our purchases into delicious, nutritious meals we’ll serve to our families. That scenario isn’t commonplace for everyone in central Minnesota. Fact is, one in ten of us faces a daily struggle to put any food, let alone healthy food, on the dinner table. It’s just not affordable to them. Too often, their choices come down to two: either pay an important bill, or buy food. Not both. And there’s this: Many families haven’t yet developed the skills it takes to make healthy meals come together. Easy access to foods that nourish us is one of the constants in your life and mine, and it’s about to become easier and constant for all of us. The path there? The Food Charter. Take a bow, all of you Minnesotans who offered your input to make this document happen. You numbered two thousand.
What exactly is the Food Charter?
For starters, the Food Charter is a brandnew, comprehensive document that does away with the piecemeal, not well-coordinated approach we’ve used in the past to put healthy foods into the kitchens of those one in ten I mentioned earlier. This new, coherent blueprint spells out five guiding strategies that ensure this and
Winter 2015
From the Editor by Meredith Barth
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inter can get a bad rap here in future generations ready access to foods Minnesota. Even the heartiest that nourish the bodies of the young, the among us tires of the cold as the days old, and the in-between. remain short and the temperatures hover somewhere between frigid and arctic. But The five strategies are: the snow and darkness come with a gift we often overlook: the slowdown. After the bustle and busyness of the holiday season, we are offered the opportunity to reset and make room in our lives for rest—deep breaths and a reprieve from the frantic pace of everyday life. Everything about the season, from the hearty food to the cozy, wool socks to the glow of the fireplace, beckons us to this end. The reward, when we heed the call, is a more balanced, joy-filled existence.
• food skills, • food accessibility, • food affordability, • food availability, and • food infrastructure. These measures won’t happen on their own, or overnight. Enter Katie Spoden, Americorps VISTA volunteer, one of the many who will help make food accessibility a reality. Katie’s project is the Whole Access Project (which, by the way, she named). It’s Katie’s responsibility to work in a 14-county area to create access for low-income families who may also have immigrant backgrounds. Her overriding goal is to put the system she helps to develop in place, so that it runs without her continued on page 8
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If we indulge it, the positive effect of this slowdown spills out of our own lives and into our communities. As Natalie explains in our feature story, there are families right here in central Minnesota whose dinner tables will be empty tonight and who are in need of access to healthy food. She offers a look at one solution and ways you can get involved. This winter, as you’re driven indoors by the harsh weather, I hope you’ll make time to soak in a hot bath with a good book (try the Dead Sea Warehouse bath salts) and cozy up with a cup of something hot and soothing (recipes from Luke on page 5). Once you’re recharged, you may find you have energy to spare—energy that can be put to good use in the service of your community, whether it’s volunteering at the Co-op, donating to the food shelf, or filling a need at one of the many other charitable organizations. Wishing you a happy and peaceful 2015!
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Get Involved Are you interested in getting more involved with the coop, meeting new people, and bringing new ideas and energy to events at the co-op? Do you have great ideas about what the co-op could do to better serve its member-owners? Contact a board member to see how you can contribute!
Have a story idea, comment, or question for the newsletter staff? To contribute, email us at
[email protected].
Board Members & Management
On the Good Earth Calendar
Chili Cookoff January 25: 12:30 pm-2:30 pm Vice President, Secretary Cost: FREE
[email protected] Details on page
Christy Benesh
Katrina DolezalMersinger
Owner Tour Every 1st Saturday: 10:00 am Get to know your Co-op!
Gwen Feddema
Central MN SMART Recovery Every Friday: 6:30 pm Visit www.smartrecovery.org for more information.
President
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Holistic Moms Network Every 2nd Tuesday: 7:00 pm Bobbie Hentges Cost: FREE
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Every 3rd Thursday: 6:30 pm-8:30 pm Free Thinkers Every 1st Sunday: 10:00 am-12:00 pm
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Staff Spotlight: Kole Vandermey by Natalie M. Rotunda
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ole has quite the background in the very thing he works with during every work shift: produce. As far back as he can remember, he’s always worked the soil, helping his parents and grandparents grow healthy crops of veggies. When he’s not working or studying, Kole is an outdoorsman and a craftsman.
laws’ home. I have an avocado tree at my house, and a Clementine tree I grew from seed. Recently, my dad started doing bees. Last year, he only had six hives. What is your job here at GEFC; your duties? As a member of the produce department, I prep all the greens before they go onto the floor, and keep my areas clean. Mainly, we’re here to stock and answer questions. I also do a lot of rearranging on the floor and in the back when receiving the loads. I have more recently started ordering.
Kole, tell us about yourself, where you’re from, what brought you to the Good Earth Food Co-op.
I’m originally from Little Falls, where I went to high school. All of my grandparents live in McGregor, and I spent most of my childhood there, and in Little Falls. My dad has a hobby farm with about 60 head of cattle. I grew up eating steaks. They’re not that special to me, anymore. Now, I’d rather have ground beef.
co-op idea when I was at Winona. In high school, I worked at Coborn’s, and learned about produce “after-care.” I used to think food was just food. But with all the pesticides on food that isn’t After graduating high school, I went to organic, the whole organic food moveWinona State as an education major. ment is why I came to the Co-op. Then I switched to business, and should finish at Rasmussen this spring. I’d like Did your family have a vegetable garden when you were growing up? Do to start a permaculture business. you have one now? Had you shopped at GEFC before I’ve always gardened with my grandparyou joined the staff? ents. I don’t have a garden at my apartI’d only been to GEFC a few times be- ment, but I do have one at my parents’ fore being hired. I learned about the and grandparents’, and also at my in-
What do you enjoy most about your job? I enjoy the people I work with at the Co-op the most. I have worked at many places and in different styles of work, and people at the Co-op are so much nicer and more helpful compared to other places I’ve been. What keeps you busy when you’re not working? What are your interests?
I love being outside in all seasons. I’m looking forward to snowmobiling, ice-fishing, and snowboarding this winter. I enjoy working with my hands, building and crafting things out of wood.
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Good Earth From the Board of Directors tion cycle for Board of Directors candiGreetings from the dates. We are pleased to announce that Board Meetings Good Earth several incumbents chose to run, were
Member-owners are invited to attend every third Thursday of the month at 6:30 pm in the Good Earth Community Room!
Additions to the agenda must be submitted in advance.
Mind Body & Spirit GIFTS & BOOKS
Downtown St. Cloud mindbodyspirit-online.com
Board of Directors!
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e have great news to share! In October, the Good Earth Food Coop was accepted to the NCGA (National Cooperative Grocers Association) as an associate member. In time, we anticipate becoming a full member of the NCGA. As associate members of the NCGA our co-op will receive access to education, development programs, and ‘Co+op, stronger together’ branded materials. The goal of associate membership is to work toward full membership. Full membership in the NCGA would give our co-op access to sales, promotions, and further assistance. Many of our members who also shop at other co-ops are familiar with the Co-op Deals program, which will be available to us when we become full members in the NCGA. We are excited to be taking the next step toward being able to offer our members those specials. Thank you to the board members and the general manager who worked together on this project to meet submittal timelines and interview questions.
The Board of Directors has also been recruiting and interviewing for the position of a long-term general manager for the Co-op. We are very grateful for the assistance we have received from our Interim General Manager, Michael Valente, who will be leaving us at the end of January. Candidates are being carefully vetted and interviewed by the Board and IGM (Interim General Manager) to find the person who is the best fit for our store. Look for an announceThis fall, we also had a successful elec- ment in store and online once we have made our final decision.
320.203.9630
stones & crystals • books & music jewelry • Native American items soaps & candles • original artwork unique gifts • herbs, oils & incense intuitive/psychic readings classes & workshops • guest speakers ene work body & energy
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re-elected, and will be staying with the board for another term. This stability on the board is important for long term Co-op visioning and growth. We are already looking ahead to the next election cycle and seeking interested candidates. If you care about where the Co-op is headed and would be interested in helping to shape our vision and direction for the future, consider running for the board next summer. Whether you are interested in joining us, or just want to learn more about what the board does, please join us for our meeting on the third Thursday of any month or talk to any board member.
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Winter Libations
by Luke Salisbury, Bulk Manager
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n the far-distant times of summer, I, like most people, thirst for beverages of a cool and refreshing nature. But in the colder months, with winter in full tilt, I often find myself drawn to drinks more hearty and warming. I hit the hot tea and coffee a little harder, and give cold juice and milk a little more space. When the day draws dark (around 3pm or so), I like to unwind with a piping cup of tea and reflect upon such thoughts as “Why can’t I feel my fingers?” or “Funny… I can’t remember what the sun looks like.” Although when I am feeling extra ambitious, or in need of an extra little pick-me-up, I might whip up something a little fancier. I thought I’d share with you all a few recipes for some of Wassail A traditional English Christmas drink, my favorite hot libations. Cheers! wassail is a hot mulled cider traditionally drunk as an integral part of wasChill-Chaser Chai Tea Chai is mostly known as the hot spiced sailing, an ancient southern English tea drink, often served with milk and drinking ritual intended to ensure a sweetener, but to most of the world good cider apple harvest the follow“chai” is simply the name for tea. The ing year. Wassail is a great combatant name is derived from the Mandarin against brisk winter weather. Add beer Chinese word chá. Depending on how and/or sherry for a more spirited drink, sweet you make it, Chai tea can serve as or to get Grandma to jitterbug around a spicy, flavorful, warming dessert. Vary the Christmas tree. the spice amounts to taste, too. Ingredients 1 cup apple raspberry juice (we carry Ingredients R. W. Knudson Brand) 2 cups water 1 cup cranberry juice (we carry R. W. 1 3-inch cinnamon stick Knudson Brand) 1/4 teaspoon cardamom seeds, whole 1/8 teaspoon black peppercorns, whole 1 cup strong green tea 1/2 teaspoon ginger root, cut and sifted 3/4 cup packed brown sugar (or other sweetener, to taste) 1/8 teaspoon fennel seeds, whole 1 teaspoon cloves, whole 1/8 teaspoon anise seed, whole 2 3-inch cinnamon sticks 1 rounded teaspoon black tea leaves 1/2 teaspoon lemon peel like Assam, Ceylon or Darjeeling 1/8 teaspoon cardamom seed, whole 1/2 cup hot milk (dairy or non-dairy) 1/4 cup brown sugar (or other sweeten- 1/8 teaspoon nutmeg powder 1/8 teaspoon ginger powder er, to taste) 1 teaspoon star anise, whole Directions 1 apple, cored and cut into pieces Bring water and all of the spices and Directions tea to a boil, reduce heat, and simmer Simmer all ingredients together until for about 10 minutes. Strain, add hot sugar is dissolved and beverage is hot. milk and sweetener, and serve. Strain and serve.
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Xocolātl (Aztec Hot Chocolate)
The word “chocolate” comes from the Classical Nahuatl (or Aztec) word xocolātl (pronounced “sho koh lah tuhl”), meaning “bitter water.” It entered the English language from Spanish. Now, hot chocolate from ancient days past was not nearly as sweet as the stuff we are accustomed to these days, and this recipe falls somewhere in the middle of the two, so if you like your chocolate embraced by the loving arms of confection, feel free to ramp up the sugar a little! Ingredients 1 can coconut milk 2 cups milk (dairy or non-dairy) 1/2 bar dark chocolate, chopped or shaved (any brand will do, I use Taza) 2 tablespoons raw cacao powder 1/4 teaspoon cinnamon 1/4 teaspoon chipotle chili powder 1 star anise 2 teaspoons vanilla extract (or a vanilla bean) 1 pinch cayenne pepper
Directions Bring the coconut milk and milk to a slow boil in a medium saucepan. Slowly whisk in the shaved chocolate bars and cacao powder until they dissolve. After the mixture begins to bubble around the edges, mix in the cinnamon, chili powder, star anise, vanilla extract (or vanilla bean scrapings) and the pinch of cayenne pepper. Remove the anise star. This drink is traditionally not overly sweet, so feel free to add in your sweetener of choice to taste! Serve it up! Let it cool for a moment before you start sippin’ it down, because hey, it was just on a hot stove dontcha know. This cup is an excellent ward against the cold wind blues, and is best served with a friend on a cozy winter’s evening.
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All about the Bulk Department
by Hannah Kruse
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he bulk department. You’ve heard us say the name, you’ve seen all of the bins, bags, and jars full of delectable goodies, so what’s it all about? In the bulk department, you can find beans, grains, nuts and seeds, flours, herbs and spices, soaps, dried fruits, coffees and teas, candies, and more in a self-service arrangement. We purchase these products in large (bulk) quantities for a deal and then we pass those savings on to you! One great feature of the bulk department is, because it is self-serve, you can buy as much or as little of something as you need. Never had turmeric before? Try just a teaspoon. Love freshly ground peanut butter? Stock up with a few pounds!
We’re always looking around for quality products. High on our list are foods that are locally grown and/or produced. Try out Marquette honey from Little Falls, or Pelucidor maple syrup from Milaca. Whole Grain Milling in Welcome, MN grows and mills many of our organic grains, including the oatmeal, buckwheat, and wheat berries! Look for the “Locally Grown” tags on the bins.
Did you know? The Good Earth Food Co-op was originally a small bulk buying club!
Thankfully, we see lots of customer traffic through the department, which means products get rotated and replenished quickly so you always get the freshest product available. Since everything is open and on display, you can assess for yourself the color, aroma, and texture of a product. You can’t do that with packaged foods! This lack of packaging is great for both your pocketbook and for the environment. Unlike packaged items, the prices of items sold in bulk do not have to include the cost of bags, bottles, and boxes, nor labels and marketing. You also save because you can buy just what you need. Gone are the days of buying a five pound bag of flour when you’re Continued on page 7
Look for India Tree food-based dyes and natural sprinkles for your Valentine’s Day baking!
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All about the Bulk Department by Hannah Kruse
only in need of a cup! That’s money wasted, and, if it doesn’t get used, it’s food wasted as well. Speaking of waste, the Environmental Protection Agency (EPA) reports the ludicrous figure of 80 million tons of package and container waste generated annually in the U.S. alone. Sure, recyclable containers are available, but they don’t all make it to a recycling facility. And, recyclable or not, the production, shipment, and recycling of paper, plastic, and cardboard uses many resources and loads of energy.
Continued from page 6
If you’d like to go one step further, step out of the bulk department with your reusable containers. Cloth produce bags, a mug for coffee or tea, and containers for our hot deli entrée are all possibilities! If you’re feeling apprehensive, or have any questions at all, just grab an employee and ask! Your bulk department manager, Luke, and I are here almost every day. We love to show people around and introduce them to the joys of the bulk department!
The Good Earth Food Co-op is proud to provide all shoppers access to healthy, whole foods by accepting SNAP/EBT benefits. See our feature story on page 1 to learn about a Minnesota program set to help other co-ops and farmer’s markets join in.
To do your part, you can bring reusable containers from home when shopping in bulk—which we highly encourage. I like to reuse things that might otherwise get thrown out: salsa jars, oil bottles, lidded yogurt tubs, etc. All they need is a good wash! Mason jars and other containers intended for storage are great, too. I keep them in my reusable shopping bag at home as they empty, so I remember to bring them in. There are a few scales in the store for your use and reference. Because everything in the bulk department is priced by weight, make sure to weigh your container before filling it so you don’t pay extra!
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Access to Healthy Food for All by Natalie Miller Rotunda
by project end, August 2015. Today, one in seven Americans buys food with SNAP (Supplemental Nutrition Assistance Program) benefits, formerly known as the Food Stamp Program. Katie’s primary focus will be on EBT (Electronic Benefit Transfer) accessibility at farmers markets, CSAs, and co-ops, educating key people on how they can play a role within this system to ensure SNAP benefits can be used to purchase whole foods outside the supermarket.
In Katie’s words
information—there’s just so many elements involved! The Good Earth Digest: Katie, tell us some of the thought behind the name of your project, which you’ve told me you chose. KATIE: The name Whole Access was inspired by all of the barriers I wanted to address in the end goal. Food access is more than just having food in your cupboard. It encompasses making healthy foods affordable/providing healthy food incentives, having the necessary transportation to get to stores/markets/co-ops that sell healthy foods, knowing how to cook healthy foods, and, most specifically with my project, being able to use SNAP/EBT as a payment option to supplement healthy food choices. Food access requires a holistic approach and, therefore, “Whole Access.”
In fall 2014, Katie was busy attending meetings, including one where attendees learned a great deal more about the newly-in-place Food Charter. Spokespersons from the U of M’s Extension office and the Department of Health each conducted half of the program. “The brains and the money behind the project,” Katie explained, “all in one place.” TGED: Where did the idea originally come from? I caught up with Katie between meetings, and here’s a portion of our conver- KATIE: The idea for the project came from CMSP (Central Minnesota Sussation. tainability Project), but I brought in my KATIE: Again, thanks for your pa- academic background of studying EBT tience! I know I’m giving you a ton of accessibility at farmers’ markets for my
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Continued from page 1
senior thesis at St. Ben’s. The idea for the project was presented to the Initiative Foundation in Little Falls. The Initiative Foundation is the sponsoring organization for about a dozen AmeriCorps VISTA members serving Central Minnesota. We get together once a month at the Little Falls location to check in with one another, to go through professional development training, to gain technical assistance, and to receive overall support for our projects. The dozen AmeriCorps VISTA members serve in multiple, different host sites, mostly nonprofits, covering restorative justice, senior care, child nutrition, veteran services, healthy food access, and small business development. TGED: Who do you report to? KATIE: For my project, the major two players are the Initiative Foundation and then my host site, U of M Extension Health and Nutrition. These two organizations are the only two I report to. However, I also work with the Center for Prevention at Blue Cross Blue Shield and Department of Human Services initiative to increase EBT accesContinued on page 9
Continued from page 8
sibility at Minnesota Farmers’ Markets. (They, unfortunately, don’t have a shortened title!) TGED: The best of luck to you in reaching your project’s goals, Katie!
Identifying project success
Come August 2015 when the Whole Access Project ends, what will successful completion of her project look like? Katie tells us, “Through the commitment I made with VISTA. Right now, my goal is to have 15 farmers markets, CSAs, and co-ops by the next growing season. Or when co-ops’ produce picks up.” By the way, the meetings Katie attends are open to the public. She invites anyone who is interested in attending to contact her at
[email protected]. As meeting dates approach, she’ll alert those on her list to dates, times, and locations. You may want to take a closer look at the Food Charter website, mnfoodcharter. com, where you’re welcome to download the Food Charter document. Also check out suggestions on the home page for how to get involved. Also, check out suggestions on the home page for how to get involved. You’ll find that information under the heading “Act.”
Watch “Minnesota Food Charter ~ 90 Sec Spot” on Youtube for more information about expanding access to healthy food.
St. Cloud Unitarian Universalist Fellowship 3226 Maine Prairie Rd. (320) 252-0020
www.uufstcloud.org Sundays at 10:30AM
A Welcoming Congregation • Seeking Truth • Building Community • Promoting Justice
Visit the Good Earth deli for made-freshdaily comfort foods, from delicious soups to hot entrees. For menus, check out the Co-op’s website and Facebook page.
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Member-Owner Spotlight: Pam Nummela by Natalie M. Rotunda
I understand that you became a mem- year! I put in a few strawberry plants, ber-owner early in GEFC’s existence. and, maybe next summer, they will Tell us what drew you to join. yield some sweet juicy fruit.
Once a Good Earth Food Co-op member, you’re a member for life. For a time, Pam left St. Cloud, but picked up where she had left off when she returned years later. Let’s find out how the Coop has fit into Pam’s life, pre-move and post-return.
In 1977, I volunteered in the Co-op when it was on the east side of St. Cloud, cutting and packaging cheese. I liked the idea of a cooperative food store. I left in 1979 and returned in 1988, and again connected with the Good Earth Food Co-op, volunteering and then working part-time for about a year. I wanted organic food for my family, and the Co-op was the only place to find that food. Also, it was a good place to work while I was sorting out my life. You’ve seen lots of changes since joining. Tell us about some of the ones you were happiest to see.
The happiest changes were being able to buy the delicious soups that could be made once the Co-op moved into its Pam, tell us about yourself—where present location. I also enjoy all of the you’re from, where you work, what employees who work there. you like to do when you find you have What are your favorite foods to buy some free time. at GEFC? I’m originally from Pennsylvania, but have lived up and down the East Coast, and was in Arundel, West Sussex, England, for four years. Now I have been at home in St. Cloud for 26 years, and counting. This past May, I retired from 24 years of working at Journey Home (women in recovery from chemical dependency), and have maintained a massage therapy practice for over 22 years. I’m continuing my education by working toward certification in Zero Balancing.
There are so many favorite foods I get at GEFC. The African Peanut soup and the Dal soup are my absolute favorites. Also, fresh vegetables and fruits, Wildwood Sprouted Tofu and Tempeh, and Annie’s Sweet and Spicy BBQ sauce. The freshly ground peanut butter makes my tummy happy. What else do you like about GEFC?
Staff members are kind, fun, helpful, and I always enjoy their greetings and conversations in the midst of their nevIn my free time, I love to read mysteries, er-ending work. and, lately, read books about Ireland and Do you home-garden? What do you books by Irish authors. like to grow? Every year, I make time to travel, and this past summer, I spent a few weeks in I have a small home garden, and this year Ireland -- it was great. This coming year, was most successful with kale, carrots and sugar snap peas. The winter squash I hope to visit friends in England. didn’t bear fruit, but there’s always next
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Anything else you’d like to add? Another change I like is the room where people can meet and give talks. What a great opportunity for community!
Ask a staff member or visit the website to apply for member-ownership today!
What did I just eat? These are just some of the "no-no" ingredients that we at the Good Earth Food Co-op do not tolerate in our food products. Love your body- eat real food!
S S O E I Y I D H R S F D HYM S S U Y E T E ANM O E N O R R C T A L I OO N ND AM S L D P L M S A O S H UA D N I H U I RO I GOML R P CD E E N I Z L I T PX G N RO S E S S L T ME Y U E L OD T Z O A O N I O X O U MA R UMA I P L BMA E C S T R R C C C T Z E B O NO B OC A RN C O UU H Y D R O G E N A T E D O I L T E B D RO A E A A H N A V A NH S E N E I L L I RRG P S L Z S I S Z SOD I O T FY P U RY S N R O C E S O T CU R FHG I H RM I AM I A S Y I Y L E OA O S N O C T DG VR A T T E U L C A C HL U T I U I E C L BN E L YM P L M S C RD O DN R AU BU EDO U S E C E Z CO S E ONE E LO B T TO S O R B I C A C I D I OOR A C S OAAE R O S O L S P RAYS I Z P BOS S M E B X MD R R U O L F D E H CA E L B C A A I A B I O S I E A C XA N AC S OA L T DC Y D L X I R H E E UR L LR R RO E E T AM O R B MU I C L AC L L D T S U
aerosol sprays artificial colors aspartame benzoyl peroxide bleached flour calcium bromate caprenin EDTA ethylene oxide high fructose corn syrup hydrogenated oil monosodium glutamate potassium sorbate saccharin sodium benzoate sorbic acid sucralose vanillin
Super Sunday Every 1st Sunday of the month member-owners get $10 off any purchase of $100 or more!
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Become a member today!
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Benefits include: • A 5% discount to use once each month. • Monthly specials exclusively for member-owners. • A 10% case discount on pre-ordered products. • Patronage refunds based on your purchases during profitable years. • Reduced or free admission to Good Earth classes and events. • And more! For more information or to apply for membership, please visit GoodEarthFoodCoop.coop or see one of our friendly staff members.
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