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E
CooperaN
COOPERATIVE
ws
News
Wisconsin
ENERGY Cooperative
contents December 2020
News
6
News BRIEFS
Co-ops remember an industry leader.
4 8 14 15 28
10
Resources for RECOVERY
Pandemic response funds available.
LETTER FROM THE EDITOR
Despite the pandemic, we might be closer than ever.
CEO MESSAGE
Freese shares family recipes.
12
20
On the
COVER
Tree farm’s wreaths bring co-op to the capital.
Recipes
Celebrate a world of holiday flavor.
24
Wisconsin
FAVORITES
Member-owned businesses make for safe holiday shopping.
30
Kids & CRITTERS
Staff pick the best of 2020.
UPGRADED ELECTRONICS
Give the gift of energy savings.
MY CO-OP
Find out what’s happening at your local electric cooperative.
CLASSIFIEDS
Buy, sell, and trade with readers from across Wisconsin.
December 2020
WECN Dec20TOC.indd 1
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LETTER FROM
THE EDITOR Closer than ever
As 2020 draws to a close, we may feel further removed from others than we ever have in the past. Dana Kelroy, Editor Social distancing, school closures, and work-fromhome setups brought on by the pandemic have many longing for days of togetherness. Steve Freese touches on this in his column, starting on page 8. He talks about how his family has to get creative this year to keep family traditions alive. Despite his family not gathering for their traditional day after Thanksgiving pecan roll preparation, they gathered virtually over Skype. I chuckled, picturing him “getting feedback” from his mom and sister as he works in his kitchen. Our Wisconsin Favorites feature, starting on page 24, also has a way of creatively bringing us closer together through our holiday shopping. We have worked hard this year to use those pages to get you out and about in a socially distant way. This month we profile local businesses served by electric co-ops throughout the state. This year we encourage our readers to “shop co-op” and support local, rural Wisconsin businesses when buying holiday gifts. And finally, I am feeling closer than ever to many of you, our readers as 2020 draws to a close. Specifically, through our new Symbol Search contest. It has truly become a highlight of my job to read through the hundreds of comments and notes that readers include with their entries. It seems this contest has helped bring some of you together. We have heard from readers who compete with extended family in other households to see who can find the symbol first. Or the mom of a 17- and 19-year-old who was amazed that her sons put their phones down long enough to find the symbol. Or the grandmother who watches her grandchildren after school and has a fun new activity to share with her grandchildren every month. Or the senior couple who had to pass the bifocals back and forth to find the tiny pumpkin. These notes also include other aspects of this publication that you enjoy (our recipes and Wisconsin Favorites columns sure are popular!). We love to hear about energy efficiency measures in your homes that we inspired, or safety practices you put into place because you heard it from us. We’ve received comments about how our recipe pages have come in handy during the seemingly endless meal prep of cooking for the entire family during the quarantine. Most touching, though, is when we hear that Wisconsin Energy Cooperative News has been a bright spot in the sometimes dark times of the past year. Looking ahead to 2021, we look forward to continuing to bring you all those features you love, and we will be including even more ways to engage with you. Look to page 19 this month. We have a new holiday cookie contest. I hope you’ll invite us into your kitchens and share your favorite holiday recipes with us. As we close one of the most challenging years in memory, we look forward to getting to know each of you better in the coming year.
December 2020 Vol. 81 No. 6 The Wisconsin Energy Cooperative News (Formerly Wisconsin R.E.C. News) has been published monthly and distributed since July 1940 to members of Wisconsin’s non-profit, consumer-owned rural electric cooperatives. It is available to non-members for $13 per year or $35 for three years. Members pay $6.93 per year. Published by the Wisconsin Electric Cooperative Association, 222 W. Washington Ave., Ste. 680, Madison, WI 53703. Steve Freese, president & CEO. USPS number: 688-480. Postmaster: please send address changes to Wisconsin Energy Cooperative News, 222 W. Washington Ave., Ste. 680, Madison, WI 53703. Periodicals postage paid at Pontiac, Ill. Send correspondence to Wisconsin Energy Cooperative News, 222 W. Washington Ave., Ste. 680, Madison, WI 53703. Phone (608) 467-4650. Web site: www.wecnmagazine.com. Co-op Members: Please send address changes to your local electric co-op. Contact information can be found on page 18. Steve Freese Dana Kelroy Mary Erickson Julie Lund Ann Bailey Geri Miller Jennifer Taylor
WECA president & CEO editor associate editor contributing writer graphic designer advertising consultant editorial assistant
For advertising opportunities please email ads@weca.coop. The appearance of advertising does not constitute an endorsement of the products or services advertised. We reserve the right to refuse advertisers. Please recycle
4
Wisconsin Energy Cooperative News
WECN Dec Editor2020.indd 1
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NEWS BRIEFS EAST CENTRAL ENERGY EARNS FEDERAL RECOGNITION FOR MONARCH CONSERVATION PLAN
IN MEMORY: DEAN TESCH (1962–2020) The electric utility industry lost a beacon of light and respected leader when Dean Tesch, 58, lost his battle with cancer. Tesch died on Saturday, October 31, at his residence in Stetsonville. At the time of his death, Dean held the positions of chairman of the Taylor Electric Cooperative board and chairman of the National Rural Utilities Co-op Finance Corporation (CFC). He served on the Taylor board since 2006, and the CFC board since 2015. He was also a director on the Dairyland Power Cooperative board from 2015–2019. “Dean Tesch was a respected leader and an asset to electric cooperatives in the state and the nation,” said Steve Freese, president and CEO of the Wisconsin Electric Cooperative Association (WECA). “His industry knowledge, integrity, and commit-
ment to community are unmatched and he will be greatly missed. Our thoughts and prayers are with all of Dean’s family members, friends, and colleagues. Tesch is survived by his wife of 36 years, Debra, his father, and extended family members. In lieu of flowers, the family will accept memorial contributions for the establishment of a Dean Tesch Charitable Fund.
WECA HOLDS HYBRID 84TH ANNUAL MEETING
The Wisconsin Electric Cooperative Association shifted to a hybrid format for the 84th annual meeting in November, with a very limited number of staff and some WECA board members in attendance. Most participants attended virtually. Board leadership announced the statewide is in good financial shape, in spite of the pandemic, which caused the cancellation of many programs. David Hischke was re-elected to the board to represent District 4. There were no nominations for the open District 3 seat, so the board will work to fill that position with an appointee. New leadership positions include: Board Chairperson—Judi Anibas Vice Chair—Roger Wiff Secretary/Treasurer—David Hischke Executive Committee—Mike Wade and Jerry Sorenson WECA President and CEO Steve Freese presented outgoing WECA Board Chairperson Diane Zimmerman with the Director’s Award and thanked her for her service following two terms on the board. The Federated Youth Foundation (FYF) held its annual meeting prior to the WECA annual meeting. Executive Director Ethan Giebel announce positive financial news, including a record $901,317 in scholarships and charitable giving, in addition to $310,000 returned to co-op members.
WECA URGES PRIORITY FOR THE UTILITY WORKFORCE IN STATE’S COVID-19 VACCINATION PLAN
The Wisconsin Electric Cooperative Association has submitted public comments to the State Disaster Medical Advisory Committee, Vaccine Subcommittee, which is developing the state’s COVID-19 Vaccination Plan to determine how to prioritize disbursement of the vaccine, once it is available. In the written remarks, WECA President and CEO Steve Freese urged the committee to give electric cooperative workers appropriate priority in the plan, as their work is essential in keeping the power on for healthcare clinics, care facilities, communications providers, first response centers, and many other critical-need service entities. 6
East Central Energy is the first electric co-op to be to be granted a permit by the U.S. Fish and Wildlife Service to enter a conservation agreement to protect the monarch butterfly. This designation means the co-op will already be in compliance should the monarch butterfly be designated as an endangered species later this year, and has some protection against potential enforcement actions. East Central Energy is replacing turf grass with native prairie foliage around its substations, which will support the monarch butterfly and also reduce maintenance costs for the co-op. The co-op’s permit recognizes the co-op’s 15-year-old integrated vegetation management program, which is a mix of seasonal mowing and herbicide application in rights-of-way and other utility properties. The program encourages the growth of flowers and foliage vital to the monarch butterfly’s lifecycle. The U.S. Fish and Wildlife Service is expected to announce in December whether the monarch butterfly should be listed under the Endangered Species Act. A final listing decision would come by the end of 2021.
PSC SEEKS APPLICANTS FOR $7 MILLION IN ENERGY GRANTS The Wisconsin Public Service Commission (PSC) is seeking applications for $7 million in energy innovation grants. Businesses, schools, governments, manufacturers, hospitals, and nonprofit organizations, as well as schools, public utilities, municipal and tribal governments, and other organizations are eligible to apply for the grant money to fund energy-related projects. The commission created the grant program several years ago using funds from the 2009 federal recovery act. The program is intended to incentivize projects that reduce energy consumption, increase the use of clean energy or alternative transportation technologies, or increase energy resilience. Application instructions are available at the Office of Energy Innovation.
Wisconsin Energy Cooperative News
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FAMILY A
s we wrap up this year, which was full of new challenges and uncertainty, our thoughts and prayers are with all families who are navigating the holidays and coping with the loss of a loved one. Regardless of whether a death is due to the pandemic, or other illness or accident, their seat at the table is just as empty and the pain runs just as deep. This holiday season is also difficult for the many people who experienced the loss of a job or income due to the pandemic response. One year ago, we certainly didn’t see this coming. This year my family is workSteve Freese President and CEO ing together to embrace the many family traditions that we never thought would be at risk. We typically start the day after Thanksgiving, when we gather at my sister’s house for an all-day session of making mom’s special pecan rolls, which we hold for Christmas morning to enjoy with our coffee and tea. This year, mom is quarantined in the nursing home, and my sister and her family were also quarantined, recovering from COVID-19, but we kept the tradition alive, virtually. I did the preparations myself, and my sister and mom monitored my every move via Skype. How they taste will be one of our Christmas morning surprises, but I think it will go well! For the next tradition, we had to make another change. The Christmas tree usually stands prominently in the living room, but that space now doubles as my office, as we continue to operate under guidance to work from home as much as possible. We made it work, but the house is extra crowded this year. Like many families, we are still figuring out how best to celebrate the upcoming holidays, without risking the health and safety of our loved ones, especially those who are older or who have underlying health conditions. In any case, we will practice social distancing, and will deliver our traditional Christmas Eve dinner to the door of any family member who is not able to be there in person this year. Luckily, the main course in our traditional Christmas Eve dinner is homemade spaghetti and meatballs, which travels well in a to-go container. My mom’s twin sister blessed us with the original recipe years ago, and it is delicious. Our meal also includes a fresh lettuce salad, and mom’s green beans, both made with onions and
TRADITIONS
88
bacon. Mom is an Oklahoma native, and like any traditional southern cook, she adds onions and bacon to almost everything she makes. We also have garlic toast, strawberry salad, and prune cake, which has been a tradition in our family for more than 100 years. I look forward to the comforts brought on by the sights, smells, and tastes of all of our Christmas traditions, and the memories they bring. I hope you have traditions like these of your own to help celebrate Christmas or Hannukah, but if you don’t, or you want to try something new, I am including several of our recipes here. From our house to yours, we wish you a very happy holiday season. Please join us in looking forward to the new year, which we can only hope will bring back the comforts of the way things used to be.
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h ro u n d o 9-in c e n t o 350 w t r u o e at o v and fl G re a s e e t a s ide . Pre h s ; s n c ake pa g . , b a k in e r, s a lt ic e ; s if t de g re e s d w o p sp ing u r, b a k t me g , a n d a ll a rate M ix flo u n se p , a n o In m in n a e t h e r. g o t a r u n t il s s o da, c t u it h s g re die n w g g dd in in e n s the ghly. A o r te t h o ro u t te r m il k e am sh s r c g g l, e w u in bo hb at t h e n b e e r n at ing w it flu f f y, lt a , e r u ix t . flo u r m t ing re die n t s li t t le e w e w it h a h t m e to h t k coo s o f t. ne s a n d t o p u n t il ve r y Add u r p t u C sh e r. s t o ve o n t h e h a p o t at o m a to wate r a ln u t s it w w pp e d hem he M a sh t r u ne s a n d ch o b at te r in t o t e p h d t e t h m as r. Sp li e b a t te s. t h e c a k re d c a k e p a n a in u te s . p e r 5–30 m r f av o rt wo p 2 r o f es ou w it h y o t h c ak Ba k e b te ly, t h e n ic e m p le Cool co ic ing . c o late o h ite c
All recipes are from my mom, Rowetta (Johnson) Freese; her t win sister, Rowena (Johnson) Boyer; and my grandmother, Marie Freese.
December 2020
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RESOURCES FOR
RECOVERY FROM SCHOOL SUPPLIES TO UTILITY ASSISTANCE, HELP IS AVAILABLE FOR THOSE STRUGGLING FINANCIALLY UNDER THE WEIGHT OF THE ONGOING PANDEMIC The coronavirus pandemic is devastating for many Wisconsin families, both physically and financially. Wisconsin was designated as one of the nation’s “hot spots” following weeks marked with record-setting days for both new confirmed cases, and hospitalizations. The surge of COVID-19 infections is threatening the economic recovery in the state, which has been promising in recent months. Here in Wisconsin, the 13-week unemployment rate average dropped to 4.87 percent in October, down from a monthly high of 13.6 percent in April, prompting the federal government to pull the plug on Wisconsin residents’ eligibility for extended unemployment benefits, as of 10
the week of November 7. But a promising economic outlook is little consolation for people still struggling financially. The pandemic’s staying power, and ongoing intermittent workplace shutdowns, are a barrier on the road to recovery. Jennifer Fasula, executive director of the Foundation for Rural Housing, says there are resources available for those who are having trouble paying for things such as mortgage payments, utility bills, rent, property taxes, and some other key expenses—namely, internet bills and school supplies. “We’re just trying to help people stay above water right now,” Fasula said. “This situation is much different
than the last recession caused by the housing crisis, because businesses are literally shutting down, and it’s not just retail, it’s not just agriculture, it’s everybody.” It is the mission of the Foundation for Rural Housing to help prevent homelessness with various grant programs. After the pandemic hit, the organization was granted funds from the federal CARES Act, with the guidance that it must be used for “preventing, preparing, or responding to the COVID-19 pandemic.” Fasula says they surveyed families and organizations to find out how the funds could be most beneficial. “Most of them told us that the virtual schooling has really
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increased their costs—not just for internet, but for utilities, school supplies, even food for students who typically qualify for free meals at school, but now they’re home all day.” In response, Fasula and the foundation created the Supplemental Educational Expenses program, which reimburses up to $300 per household for costs related to schooling, including office and printer supplies, electronics, clothing, and even food. They will also reimburse required expenses for students back in the classroom, for things such as masks and water bottles. Applicants to this program must be at or below 150 percent of the federal poverty limit, and must submit receipts. The application process is short and includes two simple questions about the impact of the pandemic. The program is open to residents in all of the state’s 72 counties. The Foundation for Rural Housing’s HomeNet program helps families pay for internet expenses, which is critical during the pandemic. To qualify, applicants must have at least one child in middle or high school and be at or below 80 percent of their county’s median income level. The Foundation for Rural Housing also offers a onetime matching payment of $400 for people to pay utility bills. Fasula expects the spring will bring an onslaught of applications for this as investor-owned utilities were barred from disconnecting for non-payment from March through November. Since the annual winter moratorium runs from November through April, some customers may have been accumulating bills for up to 18 months. “When that moratorium lifts, we fully expect to be bombarded with applications,” Fasula said. Wisconsin’s member-owned electric cooperatives, which are not-for-profit and governed by a board of directors, voluntarily halted the process of disconnecting service for non-payment during the “Safer at Home” order, but many resumed disconnections over the summer. Still, Fasula says they have not had a single household disconnected for non-payment among persons they have worked with during the pandemic. “The co-ops that we talked to have been very gracious about working with their members,” she said. Fasula says when people contact them about one program, they screen them to see if they are eligible for assistance through any of their many programs. As the pandemic shows no sign of slowing, she expects the demand for these resources to ramp up as well, but she is optimistic that they will have the funds needed, particularly to reimburse for school expenses, available through the end of the school year. “We need to work with these folks and do what we can to help them get through this,” Fasula said. “So many people are struggling right now. There’s so much uncertainty, and it’s not their fault.” If you are facing a financial hardship due to the pandemic, or for information on the other programs listed here, go to wisconsinruralhousing.org, or call the Foundation for Rural Housing at 608-238-3448.—Julie Lund
McKenna Minder, a junior at Ellsworth High School uses a MiFi jetpack, supplied by Pierce Pepin Cooperative Services, to complete her virtual schoolwork.
FILLING THE GAP: How one Wisconsin co-op is helping members stay connected during the pandemic
As school officials in the Pierce Pepin Cooperative Services area weighed the options for back-to-school this fall, it was clear that virtual schooling could be a continued reality for members who do not have access to reliable internet. Co-op staff stepped up to find a way to fill the gap. “Our first idea was to allow community members to come to our parking lot and access the Internet using our guest WiFi network,” said Nate Boettcher, Pierce Pepin president and CEO. “As we continued our discussions, there was concern that students would have a hard time trying to do homework in the car, so the discussion moved into whether we could provide MiFi jetpacks for families to use.” And that is exactly what they did. The electric co-op is providing MiFi jetpacks for members to check out and use for distance learning, free of charge. Jetpacks are devices that let a user wirelessly access internet connection via a cellular network. The jetpacks have security restrictions enabled that comply with the same security standards used by schools. The co-op IT systems administrator administers the program and offers technical support. “During this pandemic, there have been many hurdles that families have had to navigate,” Boettcher said. “Because a large portion of our service territory does not have reliable high-speed internet available, we felt this could help families make sure their children don’t fall behind in their school work. We see it as one more way to live up to our cooperative values of concern for community, and education, training and information.” December 2020
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STATELY HONOR
TREE FARM’S AWARD-WINNING WREATHS BRING A TOUCH OF CO-OP TO THE STATE CAPITAL
D
ave and Barb Cook have been spreading holiday cheer from their Fennimore Christmas tree farm for 25 years. This season, that reach extends past Grant County and into Wisconsin’s capital, where two of their wreaths are among the holiday decorations adorning the Executive Residence, more commonly known as the Governor’s Mansion, in Maple Bluff just outside of Madison. Located on Scenic Rivers Energy Cooperative lines, Cooks’ Woods Christmas tree farm earned this honor in January by winning the annual wreath contest sponsored by the Wisconsin Christmas Tree Producers Association (WCTPA). Christmas tree growers throughout the state participate in this friendly competition for pride, but also for the coveted prize of creating a pair of wreaths for the Governor’s Mansion the following Christmas. Holiday decorations at the Executive Residence are not just for the governor and family to enjoy. The residence is the official home of the governor, but it’s also a public building belonging to the people of Wisconsin, and as such serves as the site for numerous receptions, dinners, and public tours. In a typical year, the doors are open on select dates during the holiday season for free public tours, during which visitors can see the main rooms on the first floor and take in the theme-decorated trees and other special decorations. This year, due to COVID-19, the public tours are
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canceled, but wreaths created by Cooks’ Woods’ award-winning design team will still be a special part of the Executive Residence’s holiday decor. “We are thrilled to have the Cooks’ Woods wreaths from Fennimore featured at the residence this year and we congratulate them on their win from the Wisconsin Christmas Tree Producers Association,” said Gov. Tony Evers. “While we are doing things a little bit differently this year, we are glad to have the opportunity to showcase and recognize the growers, designers, and small business owners, including Barb, Dave, and their team, that help make Wisconsin great.”
Greenery Galore
With more than 250 acres and six different varieties of trees, Cooks’ Woods has a tree to fit just about any taste or need. However, the perfect tree is not all you’ll find here. Cooks’ Woods is also known for the decorative greenery made and sold right at the farm, including garland, swags, porch pots, and especially wreaths—lots and Pictured at the top: Barb Cook (left) oversees the wreathmaking operation at Cooks’ Woods Christmas tree farm. Designers Judy Behncke (center), Jolene Rech (right), and Vicky Case (not pictured) created the wreath that won the grand prize in the 2020 contest sponsored by the Wisconsin Christmas Tree Producers Association.
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continues to gather items all year. “I don’t think any one flower shop has the kind of variety of supplies that we have here,” Rech said. “It’s so fun here because you can use things that aren’t your ‘home’ taste to make something that you maybe wouldn’t have in your home, but you can have fun making something different.” With their combined experience and talent, it’s not surprising that the Cooks’ Woods wreath crafters won the state contest on their very first try. Cooks’ Woods had entered the wreath contest in the past, but not with the current design team. “Everybody can learn to make a pretty wreath,” Cook said, “but an exceptional wreath takes special talent.” Judy Behncke (left) and Jolene Rech (right) begin decorating Christmas wreaths at Cooks’ Woods tree farm in November. They and fellow designer Vicky Case have been creating wreaths together at Cooks’ Woods for five or six years.
lots of wreaths, all beautifully decorated by a team of talented designers including Jolene Rech, Judy Behncke, and Vicki Case. “We did a little over 1,000 pieces of greenery last year, and they decorated every one of them,” Barb Cook said of her team. Rech and Case bring many years of florist experience to their wreath-making duties, while Behncke “is just a natural and so understands textures and colors of plants,” said Cook. “I’m so grateful to have three decora-
tors,” she added. “They all have different tastes, and three different specialties, and so we get a great variety of decorated greenery pieces that fit just about every taste.” Cook has a keen eye for decorating wreaths herself, but her main role with the process these days is to follow the decorating trends on Pinterest and other sources and then make sure her designers are well supplied with a variety of materials. She begins seeking out ornaments, ribbons, baubles, and other supplies as soon as the holiday season ends and
Cooks’ Woods tree farm won the 2020 wreath contest sponsored by the Wisconsin Christmas Tree Producers Association with the wreath at left. The grand prize is the honor of providing a pair of wreaths for the Wisconsin Executive Residence, the official home of the governor and his family. At right are Gov. Tony Evers and First Lady Kathy Evers. Photo at left courtesy of Cooks’ Woods Tree Farm; photo at right courtesy of Wisconsin Executive Residence
Bright Spots What may seem surprising is that the designers had so much creative energy left for the contest after the intense Christmas tree season. To accommodate tree farms’ demanding November and December schedules, WCTPA holds the contest each year in January. “All three of them donated their time to do this after already creating 1,054 pieces of greenery,” Cook said. She said the designers met in January over coffee to discuss ideas, settling on a natural, woodsy look using an owl ornament as the central focus with a frame of birch twigs. All together, they put about four and a half hours into creating the award-winning wreath. “It doesn’t normally take that long to design a wreath,” Rech admitted. “We were bouncing ideas off each other. It’s getting four women to agree on one design. That’s what took the time.” Whatever the style, Cooks’ Woods wreaths are bringing some much-needed brightness to the end of a year filled with unusual challenges. “Perhaps now more than ever we need to celebrate joy, hope, and the resiliency of Wisconsinites,” said First Lady Kathy Evers. “From our Tribute to our Troops tree to decorations made by students, to the Cooks’ wreaths, the holiday season at the Executive Residence is always a great way to highlight the contributions and goodwill of people from every corner of our state.”—Mary Erickson December 2020
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GIVE THE GIFT OF
ENERGY
SAVINGS
T
WITH UPGRADED ELECTRONICS
is the season to make our lists and check them twice. For family and friends on the nice list, consider helping them save money on monthly energy bills. Beyond some of the more traditional energy efficiency measures, such as sealing air leaks or adding additional insulation, there are several popular electronics gift ideas that can help use energy more efficiently. These devices are relatively easy to incorporate into a home, making them a great gift idea and simple way to help manage energy use. Smart thermostats are becoming an increasingly popular option to help save energy at home. With smart thermostats, there is no longer a need to constantly adjust the temperature. They can be programmed to follow a pattern of heating
Smart thermostats are becoming an increasingly popular option to help save energy at home. With smart thermostats, there’s no longer a need to constantly adjust the temperature, making this a convenient option for energy savings. Photo courtesy of Ecobee
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and cooling throughout the day and year to maximize comfort and energy use. Some advanced smart thermostats can even learn user habits and adjust the temperature accordingly. Another great benefit is the ability to control a smart thermostat remotely from an app on a smartphone, allowing users to set the temperature to their liking before they even arrive home. Lastly, some smart thermostats can be integrated with a smart home hub, like Amazon Alexa or Google Home. Smart thermostats can be pricey upfront, but if it is time to upgrade a thermostat, smart options offer more convenience and savings that make them worth the initial investment. If you are looking for ways to save energy on a budget, consider smart plugs. Smart plugs can be inserted into any standard electrical outlet and can help you manage the energy of the devices that are plugged in. With control of the smart plug, you can stop powerhungry devices from being on longer than necessary. Some smart plug models have a scheduling option, allowing you to turn on lights or turn off the TV at certain times of the day. Others offer a dimming function, allowing you to change the brightness of lights plugged into the smart plug. These features can be controlled through an app on your phone, and some models also have voice-controlled options when connected to a smart home hub. Another useful gadget is the home
energy monitor, which helps you monitor home energy use and set energy budgets. If your goal is to reduce your energy use at home, energy monitors can give you the information you need to achieve this goal. They are connected to your electric meter and provide a big-picture look at your home energy use. Additionally, some home energy monitors can show which appliances are using the most energy, helping you decide which appliances to shut down. There are also a few additional features among home energy monitors that provide several different benefits. Some models can show you real-time electricity use and costs, while some can help create a personalized plan for energy efficiency. Most home energy monitors can be connected through a smart phone app, which can send notifications, warn about abnormal energy use, and provide tips for further energy savings. These devices can help those on your nice list save a little more energy each month. Considering what their needs are will help you choose a device with the appropriate features. As with any new product, do some homework first to determine which device suits their home best. Maria Kanevsky is a program analyst for the National Rural Electric Cooperative Association, the national trade association representing more than 900 local electric cooperatives.
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WELCOME BACK TO OUR HIDDEN OBJECT GAME,
SYMBOL SEARCH
Readers continued with the fun last month, while they searched the pages of Wisconsin Energy Cooperative News for our hidden symbol—a pumpkin. Again, the response was fantastic! Our winners, Adams-Columbia Electric Cooperative members Romain and Arthur LaFlex, correctly identified the pumpkin symbol in the bottom lefthand photo with the “Broadening Rural Broadband” story on page 11. They said, “We have been a member of this co-op for years, but entering on a computer is new to us.” The 84-year-olds said they worked together to submit their entry online while waiting out the pandemic at home. They said they read every page of each magazine and enjoyed the challenge of finding the pumpkin symbol. Well, Arthur, Romain, and all other readers, you are in for more fun this month! In honor of our newest contest (see below), we’ve hidden a gingerbread cookie symbol somewhere in this magazine. Remember that the symbol can be anywhere and any size. One randomly selected winner will receive a Wisconsin Energy Cooperative News kitchen kit.
GOOD LUCK! Enter via the Symbol Search link on the homepage of wecnmagazine.com.
You can also enter by mail: Symbol Search Wisconsin Electric Cooperative Association 222 W. Washington Ave., Suite 680, Madison, WI 53703
Holiday Cookie Contest Send us your favorite holiday cookie recipe for a chance to win a $25 Kwik Trip gift card!
All winning recipes will appear in our DECEMBER 2021 recipe spread, and the winners will receive a gift card and WECN kitchen kit. Entries must be received by August 1, 2021, to be eligible. Email recipes to jennifer@weca.coop with “Holiday Cookie Contest” in the subject line. You can also enter by mail:
Holiday Cookie Contest Wisconsin Electric Cooperative Association 222 W. Washington Ave., Suite 680, Madison, WI 53703
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A WORLD OF
Holiday FLAVOR
Baked Brie with Blueberry Balsamic Chutney (Brie originates from France)
Recipe and photo reprinted with permission from the U.S. Highbush Blueberry Council (www.blueberrycouncil.org) Say hello to your perfect potluck or holiday party recipe. Baked brie with blueberry balsamic chutney wakes up your taste buds (and the party!) as a sweet, savory, and a little bit tangy appetizer. 1 Tbsp butter 1 Tbsp olive oil 1/2 small yellow onion, sliced 1 cup frozen blueberries 3 Tbsp Balsamic vinegar 1 Tbsp maple syrup 1 cinnamon stick 1 tsp fresh thyme 1 (8 oz) wheel Brie cheese Crusty bread or crackers to serve
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Preheat oven to 350 degrees. Unwrap Brie and place in a shallow ovenproof serving dish; place dish on a baking sheet. In a skillet over medium high heat, combine butter and olive oil. Add onion and sauté for 2–4 minutes or until they become translucent. Add frozen blueberries and continue to stir for an additional 1–2 minutes. Add balsamic vinegar, maple syrup, cinnamon stick, and thyme to the mixture, stirring occasionally. Reduce heat to low and simmer for about 10–12 minutes or until the liquid is reduced and you have a jam like consistency. Remove from heat and discard cinnamon stick. Pour chutney on top of the Brie round and bake for 10–12 minutes. Serve immediately with crusty bread or crackers. Serves 8.
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Middle Eastern Roasted Chicken with Rice, Currant, and Pine Nut Stuffing
Recipe and photo reprinted with permission from the National Chicken Council (www.chickenroost.com). STUFFING:
3 Tbsp pine nuts 1 Tbsp olive oil 1 lb ground chicken 1/4 tsp allspice 1/4 tsp coriander 1/4 tsp cinnamon 2 cloves garlic, chopped
1/2 tsp tsp kosher salt 1/4 tsp freshly ground pepper 1-1/2 cups cooked rice 2 Tbsp currants 1 Tbsp chopped fresh mint Fresh mint sprigs for garnish
CHICKEN:
1 whole chicken (approx. 5 lbs), giblets removed 1/2 tsp salt 1/2 tsp freshly ground pepper 4 carrots, peeled and cut into 1-inch lengths 2 small onions, peeled and cut into large dice 2 turnips, peeled and cut into large dice 2 cups chicken broth
STUFFING:
In a medium-sized skillet, toast pine nuts over medium heat, tossing occasionally, until they are browned and fragrant, about 3–4 minutes (be careful not to burn). Remove nuts to a small bowl and reserve. In the same pan, add olive oil and heat. Add ground chicken, allspice, coriander, cinnamon, garlic, salt, and pepper. Sauté ground chicken, breaking it up into small pieces until cooked through, approx. 5–6 minutes. Turn off heat. To the chicken mixture, add rice, pine nuts, currants, and mint. Stir to combine and cool completely. (Stuffing may be made ahead of time.) When stuffing mixture is cool, stuff into chicken cavity and into neck area under skin. Reserve any remaining stuffing to serve with finished dish. CHICKEN:
Heat oven to 350 degrees. Sprinkle outside of chicken with salt and pepper; place in roasting pan and roast for 30 minutes. Add carrots, onions, and turnips to bottom of roasting pan and pour stock over chicken. Roast for another 60 minutes or until a thermometer inserted into the thickest part of the thigh registers 170 degrees. Remove chicken from the oven and allow to rest for 10 minutes. Remove stuffing from chicken and place on heated serving platter. Remove drumsticks and thighs from bird then remove breast meat. Slice breast crosswise. Place on platter alongside of rice stuffing. Place vegetables on platter and spoon sauce over chicken. Garnish with fresh mint sprigs. Serves 8.
Cinnamon–Pear Trifle (Trifle originates from England) Recipe and photo reprinted with permission from the Wheat Foods Council (www.wheatfoods.org). 10 cups cubed pre-baked cinnamon rolls (Two 10 oz pkgs) 1 cup prepared caramel sauce 1/4 cup dark rum, optional 1 orange, washed, zest grated, and juice squeezed (approx. 2 oz juice and 1 Tbsp zest) 3 (15) oz cans pear slices, drained and diced
3 cups prepared vanilla pudding (one 5.1 oz box instant vanilla pudding and pie filling, prepared with 3 cups 1% milk) 1 cup heavy cream, whipped until firm 1/4 cup toasted sliced almonds
Into a trifle bowl or medium glass bowl, put 2-1/2 cups pre-baked cinnamon roll cubes. In a medium bowl, blend together the caramel sauce, rum (if using), orange zest, and juice. Drizzle the cinnamon roll cubes with 1/3 of the caramel sauce; top with 1/3 of the pears and 1 cup vanilla pudding. Continue to layer in the same manner until you have used all the cubes, sauce, pears, and pudding. Cover and refrigerate at least 2 hours and up to 24 hours. Spoon the whipped cream over the top of the trifle, or put it in a pastry bag with a large star tip and pipe it onto the trifle. Sprinkle with almonds. Serves 16.
German Beef Sauerbraten 2 cups water 2 tsp vegetable oil 3/4 cup apple cider vinegar 1/2 medium onion, diced 1/2 lemon, cut into wedges 2 tsp salt 2 whole bay leaves 5 whole cloves
Recipe and photo reprinted with permission from the Wisconsin Beef Council (www.beeftips.com).
1 beef bottom round roast, boneless (approx. 2 pounds) 1 cup cold water, divided in half 2 Tbsp sugar 4 whole gingersnap cookies 2 Tbsp all-purpose flour 1 tsp browning & seasoning sauce 1/2 tsp pepper
Combine 2 cups water, oil, vinegar, onion, lemon, salt, bay leaves, and cloves in large non-reactive saucepan. Bring to a boil. Cool slightly. Place beef roast and marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate overnight or up to 24 hours. Remove beef from marinade; strain and reserve marinade. Dry sides of beef with paper towel. Heat large stockpot on medium heat until hot. Brown each side of roast for 2–3 minutes. Place beef in a large roasting pan; add reserved marinade to roasting pan, cover with aluminum foil. Roast in a 325 degree oven for 1-1/4 to 1-3/4 hour. Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer roast to carving board, reserving liquid. Tent loosely with aluminum foil. Let stand 15–20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.) In the same stockpot, add liquid from roast, 1/2 cup water, sugar, and gingersnaps; bring to a boil, stirring occasionally until sugar and gingersnaps are dissolved. Whisk the flour into 1/2 cup cold water. Add this flour slurry to sauce pan; cook on medium to medium high heat 6–8 minutes to thicken. Stir in browning & seasoning sauce and pepper. Keep warm. Carve roast into thin slices. Ladle sauce over beef. Serve with boiled red potatoes and braised red cabbage. Serves 8. December 2020
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RECIPE EXCHANGE Submit your favorite recipes to be featured on our reader recipe page. Email to jennifer@weca.coop. For bonus recipes, go to http://wecnmagazine.com/recipes/.
Rich Mince Meat
Ethel Degner, Wonewoc
1 cup chopped beef 1 cup meat broth 1-1/2 cups boiled cider (or cider vinegar) 3 cups chopped apples 1 cup raisins 1 cup currants 1/2 tsp cloves 1 Tbsp salt 1 cup brown sugar 1 Tbsp cinnamon 1/4 cup molasses Select a piece of meat (beef) from neck or round. Should be juicy and lean with a nice bit of fat. Cook in boiling water until tender; let the water boil down until there is about a pint per pound of meat. Let the meat cool in the cider and cut into fine pieces. Pare and chop apples, add raisins and currants; measure the cloves sparingly and the salt generously. Mix all ingredients together and cook until tender and apples look clear. Can in glass jars and seal tightly. Process according to your preferred method of canning.
Fruit Dip 2
Rebecca Stakson, Westby
8 oz cream cheese 1/4 cup powdered sugar 3/4 cup brown sugar
Mix together and serve with assorted fruit.
REQUESTS
from our
READERS
22
Red Brandy Slush
Mince Meat
1 pkg equal to 6 oz Strawberry gelatin, prepare per package directions 1 (12 oz) can frozen lemonade 1 (12 oz) can frozen orange juice 2 cups cranberry juice cocktail 2 cups brandy Lemon-lime soda
2 lbs lean beef or venison, chopped 4 lbs apples 2-1/2 lbs raisins 4 cups brown sugar 1/2 tsp cloves 1-1/4 tsp nutmeg 1/2 lb suet 1-1/2 lbs currants 1/4 lb citron, ground 1-1/2 Tbsp cinnamon 1 tsp mace 2 tsp salt 1/2 cup molasses Grape juice, cider (or other fruit juice), or water
Judy Stoney, Clinton
Mix all ingredients together except soda and stir until well-blended. Place in freezer for at least 24 hours. To serve: Put 2 large scoops of the frozen mix into a large glass and fill with lemon-lime soda.
Romayne Lindstrom, Iola
Pare, core, and chop apples and combine with remaining ingredients. Add grape juice, cider, or water to moisten. Simmer until meats and fruits are tender and flavors are blended. Pack in freshly sterilized jars and seal. Process according to your preferred method of canning.
Home For Christmas Fruit Bake Mini Brownie Treats Rosetta Gruss, Marshall
1 pkg fudge brownie mix (enough for 13-x9-inch pan size) 48 striped chocolate Hershey’s kisses 48 mini cupcake liners Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake at 350 degrees for 15–21 minutes or until toothpick comes out clean. Immediately top each with a chocolate kiss. Do not press down, just set kiss on top of cupcake. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen.
Connie Neve from Marshfield lost her recipe for Dark Fruit Cake. Can you help? If you have a recipe to share, send to Wisconsin Energy Cooperative News, What’s Cooking? 222 West Washington Ave., Suite 680, Madison, WI 53703-2719 or contact us via our website, www.wecnmagazine.com. Thanks!
Debra Gerzmehle, Nekoosa
1 medium apple, peeled and sliced thin 1 tsp lemon juice 1 (20 oz) can pineapple chunks 1 (29 oz) can peaches, cut up and drained 1 (29 oz) can pears, cut up and drained 1 (6 oz) jar Maraschino cherries 1/2 cup pecan halves 1/3 cup brown sugar 1 Tbsp butter 1 tsp cinnamon
Toss apples with lemon juice and arrange in a 2-1/2 quart baking dish. Drain pineapple, reserving 1/4 cup juice. Combine pineapple, peaches, and pears; spoon over apples, top with cherries and pecans, set aside. In a small saucepan, combine brown sugar, butter, cinnamon, and reserved pineapple juice. Stir over low heat until sugar dissolves and butter is melted. Pour over fruit, bake uncovered at 325 degrees for 45 minutes. Serve warm.
Wisconsin Energy Cooperative News
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SHOP CO-OP MEMBER-OWNED BUSINESSES MAKE FOR SAFE AND SPECIAL HOLIDAY GIFT-GIVING
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oliday shopping is in full swing, and like everything else, it’s going to be a bit different this year. A typical holiday shopping excursion comes with crowds of people and extended time in enclosed spaces—situations that public health experts recommend avoiding right now to stay safe during the ongoing pandemic. An easy solution, of course, is to fully embrace online shopping, but that can feel less personal for those who prefer to pick out presents from local places. However, online shopping and supporting local businesses are not mutually exclusive. Rural Wisconsin is filled with locally owned businesses that offer quality products unique to their area, with safe, contact-free purchasing options. Scrolling through their websites can be every bit as satisfying as roaming through your community’s downtown, visiting the local shops. If you’re looking for a safe way to find distinctive gifts for the special people on your list, we suggest you take a look at the follow-
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ing businesses. All are located on Wisconsin electric co-op lines and offer products made with the precise care and attention that only small, family-owned businesses can provide. In addition, all have well-established online shopping systems in place and can ship your purchase to your home or that of a friend or family member living farther away, perfect for this year when many holiday gatherings will be smaller due to more families staying closer to home. Another perk is that many of these places have onsite retail stores and are fun places to visit in person. Looking through their websites in search of the perfect gift might just give you inspiration as you plan your family’s getaways for a time when it’s safer to travel. If you don’t have a computer or reliable internet service to peruse these Shop Co-op options, we suggest you contact your local library, which likely has computer terminals, Wi-Fi service, and staff members willing and able to help patrons navigate online resources. Happy shopping!
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WISCONSIN FAVORITES Give Something Cheesy Humbird Cheese: If you want to give a gift that says “Wisconsin,” you can’t go wrong with a box of cheese. And if you’re looking for lots of different kinds of cheese, you can’t go wrong with Humbird Cheese in Tomah, on Oakdale Electric Cooperative lines. Family owned and operated since 1969, Humbird began as a cheese factory in the 1930s but now operates solely as a store, with a wide variety of cheese selected from 25 different cheese factories around the state. You’ll find just about every kind of cheese here, in every form, from bulk cuts to spreads to snack sticks. But the cheese doesn’t stand alone here. Humbird also offers plenty of other products, including sausage, homemade fudge, jam, maple syrup, honey, cranberry products, and soup mixes. Make your own selections to package together, or pick out one of several attractive gift boxes. You can purchase just about any variety from the store’s online store. Humbird Cheese is located at 2010 Eaton Ave., Tomah, WI 54660. Phone: 888-684-5353. Shop online at humbirdcheese.com. Old Country Cheese Factory: For cheese with a unique regional touch, try Old Country Cheese Factory, located in the heart of southwest Wisconsin’s Amish community in Cashton, on Vernon Electric Cooperative lines. Old Country Cheese carries more than 20 varieties of cheese made on site with milk from more than 230 area Amish milk producers. Some of the more unusual flavors include Bacon Fest, which combines bacon, onion, and dill pickles; and Christmas, made with chives. The area’s Scandinavian heritage is also reflected at Old Country Cheese Factory in its variety of juusto baked cheeses, a buttery-flavored, squeaky cheese that originated in Scandina-
via more than 200 years ago. Juusto comes in a flat chunk that’s meant to be warmed in an oven, skillet, or microwave before serving. In addition, you’ll find a wide variety of homemade products including Amish candy and jam, maple syrup, pancake and waffle mix, and garden and fruit salsas. Old Country Cheese is located at S502 County Road D, Cashton, WI 54619. Phone: 608-654-5411. Shop online at oldcountrycheese.com. Roelli Cheese Haus: If you’re looking to add some artisan flair to a holiday party tray or gift box, check out Roelli Cheese Haus just east of Shullsburg, on Scenic Rivers Energy Cooperative’s lines. The Roelli family has been making cheese at this location for four generations, ever since Adolph Roelli brought his craft to Wisconsin from his native Switzerland in the 1920s. Today, Roelli is known for its award-winning artisan cheeses, created and handcrafted by Chris Roelli, Adolph’s great-grandson and one of Wisconsin’s distinguished Master Cheesemakers. Among his original artisan cheeses is Dunbarton Blue, a combination of creamy cheddar with hints of blue cheese. Other original artisan varieties include the award-winning Red Rock Cheese, an American-style cheddar cheese with a slight blue cheese vein; and Little Mountain Cheese, a traditional Alpine cheese with a smooth and nutty flavor. There’s also Gravity Hill Cheese, an English farmstead-style crumbly cheese; and Roelli Haus Select Cheddar Cheese. All are available individually or together in a sampler package from Roelli’s online store. Roelli Cheese Haus is located at 15982, State Highway 11, Shullsburg, WI 53586. Phone 608-965-3779. Shop online at roellicheese.com.
A Meaty Gift Idea Nueske’s: Do you love bacon? Doesn’t everybody? Even if you don’t, you’ll find something to love at Nueske’s in Wittenberg, on Central Wisconsin Electric Cooperative’s lines. Nueske’s is nationally known for its applewoodsmoked bacon, but that’s just the tiniest tip of all the products offered here. Nueske’s is also where you’ll find the perfect ham for your holiday dinner, plus pork chops, pork ribs, beef ribs, sausages, beef sticks, turkey breasts, chicken breasts, and the list goes on. What all these meats have in common is that they’re slowly smoked using the same methods that R.C. Nueske used when he began smoking meats and selling his products to friends, neighbors, and small shops in 1933. Nueske used the same European methods that his ancestors brought to Wisconsin in 1882, and those are the same methods used at the company that is now overseen by the third generation of the Nueske family, Tanya. The company’s products, all with their signature smoked flavor, are available at the company’s online store, where you can also scroll through a wide variety of samplers and gift baskets. Nueske’s Company Store is located at 1390 E. Grand Ave., Wittenberg, WI 54499. Shop online at nueskes.com, or call toll-free to order at 1-800-392-2266. Scholze Family Beef: If there’s a foodie on your list who loves a farm-to-table experience, you’ll want to check out Scholze Family Beef in Humbird, on Jackson Electric Cooperative’s lines. This business is run by brothers Theo and Will Scholze and their families. The Scholze brothers returned to the farm they grew up on and began operating as Scholze Family Farms in 2014, with beef cattle, dairy cattle, and chickens. The Scholzes sell high-quality steaks, December 2020
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roasts, and other cuts of pasture-raised beef directly from their farm. They also have ground beef in bulk or pre-made patties, as well as sausages and a variety of beef snacks. In addition to the beef products sourced right from their farm, the Scholzes sell locally sourced pork products and chicken cuts from an organic farm. For the holidays, they offer combinations of these products packaged in gift boxes with other local products as well as gift certificates. Scholtze Family Beef products are available for sale in a converted shedto-shop right on their farm, but you can also have the products delivered right from the farm to your table via their convenient online store. Scholze Family Beef is located at W11218 Scholze Road, Humbird, WI 54746. Phone: 715-501-4120. Shop online at scholzefamilybeef.com. Wayne’s Jerky: Here’s an idea to chew on: If you’ve got a snacker on your list, or you’re just looking for something different to munch on at your family gathering, check out Wayne’s Jerky in Little Suamico, on Oconto Electric Cooperative’s lines. Wayne Ward started making jerky using his own recipes as a retirement project. His jerky was such a hit with friends and neighbors that he soon began getting calls from complete strangers who wanted some. He launched Wayne’s Jerky in 2006, and his customer base gradually grew from some local bars to more than 40 grocery and convenience stores in northeast Wisconsin. The demand eventually led him to open an online store, where he sells his handcrafted beef and turkey jerky in a wide assortment of flavors, including citrus lime, 26
cranberry, and Door County Cherry. Not a meat eater? Not a problem! Wayne also makes a meat-free version out of portabella mushrooms. There’s even a version for the four-legged family members; KaDee Pet Treats come in turkey and beef flavor. Wayne’s Jerky is located at 625 W Frontier Rd., Little Suamico, WI 54141. Phone: 920-639-4842. Shop online at waynesjerky.com.
Get in the Spirit Fawn Creek Winery: This is one spirit you’ll love getting a visit from on Christmas Eve. If you’ve got a wine lover on your list, or you’re just looking for a unique beverage for your holiday dinner, try Fawn Creek Winery in Wisconsin Dells, on Adams-Columbia Electric Cooperative’s lines. Owned and operated by three siblings and their spouses, Fawn Creek Winery specializes in sweeter, fruit-flavored wines such as Granny’s Gold, a Granny Smith-flavored Riesling; Razz Prairie, a raspberryflavored Pinot Noir; and Just Peachy, a Chardonnnay sweetened with peach juice. Fawn Creek also makes more traditional semi-dry table reds and semi-sweet whites. All these varieties are available through the winery’s online store, but you’ll also want to plan a visit sometime to enjoy the live music and other special events. In the summer there’s live music on the ground’s main stage; during colder months, the music moves to the pavilion. Fawn Creek Winery is located at 3619 13th Ave., Wisconsin Dells, WI 53965. Phone: 608-253-4400. Shop online at fawncreekwinery.com. White Winter Meadery, Cidery & Distillery: If you want to try a more traditional drink, visit White Winter Meadery, Cidery & Distillery in Iron River, on Bayfield Electric Cooperative’s lines. Owners Jon and Kim Hamilton special-
ize in making mead, almost certainly the oldest alcoholic beverage known to man. In fact, it was often referred to as “the drink of the gods” in Greek mythology. Also known as honey wine, mead differs from grape wine in that it’s made with honey and water fermented by yeast. However, mead can be flavored with fruit, and that’s where White Winter really shines. They use the fruits that thrive in the colder Lake Superior climate—blue berries, cherries, strawberries, pears, and apples—to create award-winning, handcrafted meads. All the honey and fruit used is sourced locally from small farms. Locally sourced fruit is also used to create White Winter’s hard ciders and fruit spritzers, and some of the distilled spirits such as apple brandy. (Distilled spirits cannot be shipped and are only available on site.) There’s a tasting room where visitors can sample the unique varieties of mead, and in non-pandemic times guests can tour the meadery/cidery/distillery to see how these traditional beverages are made. White Winter Winery is located at 68323 Lea Street, Iron River, WI 54847. Phone: 1-800-697-2006. Shop online at whitewinter.com.
Sublime Skin Care Brown Barn Botanicals: Who couldn’t use a little pampering at this time of year? Check out the special skin-care products at Brown Barn Botanicals for a purely pleasing gift. Located in Holcombe on Chippewa Valley Electric Cooperative’s lines, Brown Barn Botanicals is run by the mother/daughter team of Christine Untiedt and Alyssa Van Doorn, the latter of whom is a professional biologist and skincare formulator. They offer professionally formulated skin care featuring locally sourced botanicals from their own family farm. Brown Barn Botanicals specializes in facial skin care, but products range from lotions and lip
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WISCONSIN FAVORITES balms, to soaps and bath bombs. All are handmade in small batches in their onsite chemical-free lab. Special gifts for the holidays include handmade bar soap in festive varieties including Holiday Cheer, a mix of cranberries and pomegranite with a touch of candied pears; Merry Mistletoe, with a blend of spruce, citrus, and cranberries; Evergreen and Lavender; and Nest + Honey, with a touch of orange and cranberry. These and other products are available at their online store. Brown Barn Botanicals can be reached by mail at P.O. Box 20, Holcombe, WI 54745. Phone: 715-630-1041. Shop online at brownbarnskincare.com. YB Urban: Why be urban indeed, when you can be rural? That seems to be what Chris and Angie Whelan thought when they left big-city life about 10 years ago to pursue country living just outside of Ellsworth, on Pierce Pepin Cooperative Services’ lines. Soon after settling into farmlife, they began making and selling eclectic personal-care products under the name YB Urban, which was inspired by Chris’ stated desire to make soap and call it YB Stinky. That very-named soap is just one of the products the Whelans make fresh with natural, organic ingredients. Other product lines include YB Chapped (lip and skin balms), YB Dry (lotions and butters), YB Scruffy (shaving and beard supplies), and YB Tense (oils, salts, and truffles). There are also kid-friendly items like brightly colored Lego-shaped soap. Products are available at the business’s studio and shop in Ellsworth and through the YB Urban’s online store. YB Urban Studio + Shop is located at 243 Broadway St., Ellsworth, WI 54011. Shop online at yburban.com.
Dr. Sarah’s Essentials: You can find more organic, sustainable, all-natural skin-care products at Dr. Sarah’s Essentials, located in Arcadia on Riverland Energy Cooperative’s lines. Dr. Sarah Slaby is a veterinarian who specializes in organic and sustainable agriculture. She began creating her own line of natural products for treating dairy cows and came to learn that many of her clients were using her products to treat their own aches and pains as well. From there she expanded her research and developed a line of natural therapeutic skin-care products for humans. Products include skin ointments, lotions, hand sanitizers, and sunscreens for sensitive skin. However, Dr. Sarah hasn’t forgotten her four-legged customers. She and business partner Dr. Paul Dettloff, also a veterinarian and founder of Dr. Paul’s Lab, LLC, offer products for animals as well. You can find them all on their online store. Dr. Sarah’s Essentials LLC is located at W30881 George Lane, Arcadia, WI 54612. Phone: 608-323-3005. Shop online at drsarahsessentials.com.
Boutique Bits Down to Earth Garden Center & Shops: For one-of-a-kind gifts, you’ll want to shop at a one-of-a-kind place, which certainly describes Down to Earth Garden Center & Shops, located in Eau Claire on Eau Claire Energy Cooperative lines. Although “garden center” is in the business’s name, that’s just one aspect of this multi-faceted facility. Owned and operated by the Polzin family since 2010, Down to Earth comprises a greenhouse, a landscaping business, a café, and a boutique shop all interconnected, creating one flowing, soothing, experience. Garden-themed gifts are sold here, of course, as well as boutique items including many products made by local vendors. Gift cards can be purchased online and received by mail. In addition, the facility’s Mustard Seed Boutique, complete with a full online store, offers women’s casual clothing that complements the company’s mission to “add value to the lives of our customers by
enhancing their outdoor experiences.” New arrivals include fuzzy sweaters, stylish hoodies, and comfy flannels. Down to Earth Garden Center & Shops is located at 6025 Arndt Lane, Eau Claire, WI 54701, Phone: 715-833-1234. Shop Mustard Seed Boutique online at downtoearthshops.myshopify.com.
Artful Experience Sievers School of Fiber Arts: For something really different, how about giving someone the opportunity to nurture their creative spirit? Sievers School of Fiber Arts is an internationally known, three-season visual arts and crafts school located on Washington Island in Door County, or “north of the tension line,” as the island is often described. Founded in 1979, Sievers is housed in an 1890 schoolhouse and has studio space and dormitory facilities for a complete artful retreat. The school attracts renowned teachers in all manner of fiber arts including weaving, knitting, basketry, quilting, spinning, and paper arts. Classes are small and accommodate students of all skill levels. Gift certificates are available online and can be purchased for any amount. They can be redeemed for any class at any time, or at the Sievers Shop, which carries original arts and crafts made by Sievers teachers and students as well as a fiber arts supplies and books. Sievers School of Fiber Arts is located at 986 Jackson Harbor Road, Washington Island, WI 54246. Phone 920-847-2264. Visit sieversschool.com.
SHOP LOCAL – Check out other online options from businesses right in your own community. December 2020
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CLASSIFIEDS MISCELLANEOUS
COLLECTOR BUYING WAR SOUVENIRS: German, Japanese, U.S. weapons, medals, helmets, daggers, swords, military items. 715-213-4565. WANTED: DEER TAGS, back tags. Trapping, bear, hunting licenses. Otter, bobcat, fisher tags. Old traps. David Schober, W4234 Rock Creek Rd., Loyal, WI 54446. 715-255-9284. WANTED: SALVAGE HAY BALER. Knotters-Big Square ok. For restoration. Irene at 715-5561400 Wheeler, WI. WISCONSIN MADE! $10 DVD “A Dealership Christmas” | Dean’s Tax Group, PO Box 695, Iron River, WI 54847. Free shipping. www.hollywoodrookies.com. USED BILLBOARD VINYLS/TARPS: Possible sizes available: 14x48=$70, 10x36=$37, 10x30=$30. Expired billboard faces, hemmed. Shipping and tax not included in listed price. MUST CALL FOR AVAILABILITY PRIOR TO PICK UP 800-536-7446. Vinyls can also be picked up at Jones Sign, 1711 Scheuring Road, De Pere, WI 54115.
PLANTS & SHRUBS HARDWOOD AND CONIFER SEEDLINGS AND TRANSPLANTS. Thousands available, Oaks, Maples, Highbred Poplar, Hickory, Cherry, Dogwoods, Ninebark, Cranberry, Balsam Fir, Fraser Fir, Spruce, Pine, Cedar, Food plot and grafted apple trees too, large bareroot shade trees including Autumn Blaze. Check us out on the web at www.paintcreeknursery.com, Facebook, and YouTube also. Paint Creek Nursery, Cadott, WI 715-723-2072. FRUIT, NUT, SHADE, & ORNAMENTAL TREES Available For Spring Planting. Also evergreens & deciduous seedlings and transplants, strawberries, blueberries, asparagus, rhubarb, and much more. For additional info: Call toll free (888) 803-8733 or write to Woodstock Nursery, W6291 State Hwy 95, Neillsville, WI 54456. Also check us out at Wallace-Woodstock.com.
REAL ESTATE
VACATION RENTALS—Chippewa Flowage in Hayward, WI. A private 4-bedroom / 2-bath is available, and also a 3-bedroom / 1-1/2 bath is available. Docks at both locations. Year-round rentals. On snowmobile and ATV trails. Contact Jen at 715-558-2759. VACATION RENTAL. Cape Coral, FL. Beautiful 3 bedroom home on gulf access canal. 10,000lb boat lift. Weekly rental or more. Call Al. 608-295-7433. FOR SALE: HOME, 2,500 SQ FT LIVING SPACE, apple orchard, raspberry farm on 5-1/2 acres in the Town of Dewey, Portage County, 54482. 3,000 sq ft out building. Heated portion was used as a vehicle restoration and paint shop. 715-341-0725. IRON RIVER, WI. Lovely lake home with fully furnished kitchen, gas fireplace, 2 bedrooms plus sofa sleeper and 1½ bath with steam sauna on Iron Lake. Snowmobile and ATV trails located near property. Weekly or weekend rental options. Contact Kris 715-364-2349. HUNTERS/SNOWMOBILERS/HORSES PARADISE in Marathon County. Beautiful 3-bedroom / 3.5 bathroom home on approximately 60 acres. Trophy whitetails and turkeys abundant. Also great place to raise horses. See photos and all the details of this great piece of property at Zillow. com. 201696 Bentley Rd, Rosholt, WI 54473. This was formerly 2117 Birch Rd, Rosholt, WI. Call Kerry at 715-581-3327.
ADVERTISE WITH US MORE THAN 152,000 MAILBOXES EACH MONTH Reach rural readers ads@weca.coop
Classified ads reach more than 152,000 mailboxes. RATES: For non-members of Wisconsin rural electric co-ops: one insertion, $25 minimum (up to 20 words); additional words, $1.25 each. For members of Wisconsin rural electric co-ops: one insertion, $14 minimum (up to 20 words); additional words, $.70 each. Count name, address, and phone number as part of ad. Please include zip code. FOR PROOF OF MEMBERSHIP, please include your address label from your copy of the magazine. FREQUENCY DISCOUNTS: 2% discount for 3 months; 5% for 6 months; 10% for 12 months. DEADLINE: 1st of the month prior to the month in which the ad is to appear. All classified ads must be paid in advance. There is no agency discount on classifieds. Make check or money order payable to: WECA. Mail to: WECN, Attn. Jennifer, 222 W. Washington Ave., Ste. 680, Madison, WI 53703. Ph: 608-467-4638. Email jennifer@ weca.coop. We reserve the right to refuse ads.
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INFORMATION YOU CAN TRUST You inspire us to find solutions, so we can provide the energy and savings you need. BeingWhen part of a Touchstone Energy cooperative we’re always you’re part of a Touchstone Energy Cooperative, your voice means is heard, loud and clear. Because you’re more than a customer, you’re a member. And what’s more powerful than listening to make our communities a better place. that? To learn more about the power of the cooperative difference, visit TouchstoneEnergy.com
What’s here today, has never been better. To learn more, visit TouchstoneEnergy.com
YOUR SOURCE OF POWER. AND INFORMATION.
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YOUNG MEMBERS
Kids and Critters December 2020 2
icks Staff P
Best of
MAY
2020
1. Weslee cruises past some cattle on his John Deere. Photo submitted by Connar Cwikla, a member of AdamsColumbia Electric.
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3. Jace and Pita are just sittin’ around. Photo submitted by Karly Johnson, a member of Jackson Electric.
NOVEMBER 4
2. Oliver delivers a bucket of chicken. Photo submitted by grandma Laura Bennett, a member of Riverland Energy.
4. Red and Rory (Aurora) are ready to ride at the Columbia County Fair. Photo by Rory’s dad Tim, and submitted by grandma Chris Berger, a member of Adams-Columbia Electric.
MAY
5. Screen time with a Sphynx. Alexis and new kitten Sterling bond. Photo submitted by Jan Cutler Brown, a member of Jackson Electric. 6. Jasper loves to cuddle his kitty. Photo submitted by Karley Poppe, a member of Central Wisconsin Electric. 7. Henry is all smiles as he meets an animal at the fair. Photo submitted by Henry’s grandmother Laura Bennett, a member of Riverland Energy. 8. Wyatt helps Tiller cool off. Photo submitted by Grandma Patti Weinzatl, a member of Price Electric.
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OC TOBER
Upload photos directly
to the new wecnmagazine.com through the “Submit a photo” tab.
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Send photos of kids with animals, along with a brief description, to WECN Magazine, 222 W. Washington Ave., Suite 680, Madison, WI 53703. Please include the name of your electric co-op. Photos will be returned. If in good-resolution, electronic format, photos may also be uploaded via wecnmagazine. com through the “Submit a photo” tab. By submitting, sender implies that he/she has rights to and owns the image, and grants WECN permission to use the image. By submitting, the parent or legal guardian also authorizes us the right to publish the image.
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