Issuu

Garlic Press

Volume 4, Issue 1

November 2023

2023

Board of Directors Election

candidate statements, dates, and more!

4 Sidesgiving 6 Soups to Feed a Crowd 8 Co-op’s Own™ Thanksgiving 10 L ocal: Kalona SuperNatural 13 2023 PFC Board Election 18 H oliday Open House

www.pfc.coop

a note from the CEO For 50 years the co-op has provided our community with high-quality, safe food, at fair prices, emphasizing local, organic, fair trade and natural goods. This November, as we approach the winter holiday season, our teams have been intensely preparing to support you with delicious food and personal wellbeing. We’re creating food from scratch, guided by our commitment to sustainable agriculture and a healthy community. We can’t wait to see you! Just before the holiday busy season kicked off in earnest, we gathered for our semi-annual staff meetings. I am always buoyed by the excitement in the room, experiencing firsthand the care our team members have for each other. Our culture of service starts within and is reflected in the care given to the customers. I so much appreciate the connections made between staff and shoppers at our stores. It is one more reason why PFC is valuable in this community: a business for people. Speaking of people, we are hiring a grocery manager and an assistant deli manager for La Crosse. If you want to work on an amazing team in an important role, please connect with us to learn more. Join us for the next Open House events on December 2 from 10-1. You’ll meet more of our fabulous farmers and enjoy many of the foods we create especially for the holidays. Later in December we’ll be hosting another craft fair, featuring artisans who are on staff at PFC – there are so many talented people here! Watch for a date to be announced soon. In two events over the next few months, PFC owners can take an active role in our cooperative democracy. This way of doing business means owners’ needs are represented by an elected board. We’ll have an election for three seats in December, and I want you to vote! Your voice makes a difference in how PFC moves forward. The PFC board’s vision is the foundation of our future strategic planning. It starts with the Ends – the Ends describe the outcomes for PFC. Our vision starts with Ends, then staff operationalize to serve the owners. Everything we do is anchored in the Ends, connecting the daily work to the vision the Board has described. PFC Ends Statements: 1. Educate, expand, empower and engage a community centered on food, health and sustainability. 2. Provide high-quality, safe food, at fair prices, with an emphasis on local, organic, fairly traded and natural goods. 3. Achieve and maintain profitability while operating in accordance with the eight cooperative principles. The second event is on January 18, when owners will gather for the Annual Owner Meeting at 125 Live Community Center in Rochester. Together we’ll celebrate the accomplishments of our co-op, learn about future opportunities, and hear from the Board of Directors. Please plan to join us. Details will be shared in the December issue of the Garlic Press. In cooperation

Lizzy Haywood follow us!

Thanksgiving HOURS

Wed. 11/22: 8 a.m.–9 p.m. Thu. 11/23: CLOSED Fri. 11/24: 8 a.m.–9 p.m.

NEW! CATERING MENUS You gather the people, we’ll make the food. Our selection of catering options will fuel your working lunches and be the talk of your next family gathering. We make work and play more delicious! La Crosse Menus

Rochester Menus

The Garlic Press is published by the People’s Food Co-op of La Crosse and Rochester, 315 Fifth Avenue S, La Crosse, WI 54601 and 519 1st Avenue SW, Rochester, MN 55902. The Garlic Press serves to educate shoppers about food issues, community activities and events, co-ops in general, and ownership in PFC. All articles and pictures submitted for publication become property of People’s Food Co-op. PFC reserves the right to refuse publication of any article for any reason. contributors Quin Graves, Lizzy Haywood, Becky Montpetit, Ann Mull, Kevin Ducey, Perrin Iacopino, Michael Sersch editor Ann Mull design Ann Mull photography Ann Mull

All rights reserved. No part of this publication may be used or reproduced without prior permission of the editor. Opinions expressed herein are strictly those of the writers and are not an endorsement by, or official position of, the co-op, its board, managers, or owners, unless identified as such. Nutrition and health information is for educational purposes and not a substitute for consultations with licensed health or dietary professionals. ©2023 People’s Food Co-op.

know your board Elizabeth Leighton president Thomas Halada vice president Andrea Niesen secretary Robin Roberts treasurer Lana Christian Liz Gamble Micheal Sersch Verna Simon Contact the board at board@pfc.coop

SIDESGIVING The Marketing Department at People’s Food Co-op is a small but mighty team that works closely together day in and day out to promote the mission and vision of the co-op. While we don’t often get to spend that much time outside of the office together, we are a work family. We’ve decided that if we were to all spend Thanksgiving together we would have a theme. It would be our favorite thing to eat at Thanksgiving — SIDES. So without further ado, we present to you SIDESGIVING. Our favorite side dishes!

“Listen, I love a classic! This recipe never, ever disappoints. It’s easy, but is literally a favorite and there is never, ever any leftovers which is the worst part about making this recipe.” - Becky

CLASSIC SAUSAGE SAGE STUFFING Ingredients 1 loaf sourdough bread (approx 1 pound) • 10 tbsps unsalted butter • 1 medium onion • 2 tsps fresh thyme (about 10 spring sprigs) • 2 tsps kosher salt • 1 tsp freshly ground black pepper • 1 pound Co-op’s Own™ Italian sausage, pork sausage, or breakfast sausage • 1/4 cup fresh sage leaves finely chopped • 1/2 cup dry white wine • 1/4 cup flat leaf parsley • 3 eggs, whisked • 1/4 cup low-sodium chicken broth (more as needed) • 1 tsp dried sage • 1/2 tsp dried thyme

Directions 1. P reheat the oven to 350 degrees F and lightly grease a 9×13 baking dish. 2. C ut the bread into 1/2 inch cubes (approx 12 cups) and spread evenly across 2 large baking sheets. Transfer to the oven and bake until completely dry and it is beginning to crisp, about 20 minutes. Remove from the oven and set aside.

Nov 15–28

Pacific Foods Organic Broth

3. H eat a large skillet over medium heat and melt 9 tablespoons of the butter. Add the onion, garlic, thyme, 1 tsp salt and 1/2 tsp pepper. Cook until the onions are translucent, 8 to 10 minutes. Transfer to a large mixing bowl and set aside. 4. In the same skillet, increase the heat to medium-high. Add the sausage and sage. Cook, breaking up the meat with a wooden spoon, until the sausage is cooked through, about 6 minutes. 5. A dd the remaining 1 tablespoon of butter to the sausage and toss until coated. Add the wine, stir to combine, and reduce by half, about 2-3 minutes. Add to the large mixing bowl with the onions. 6. A dd the toasted bread to the mixing bowl and toss until well combined. Add the parsley, dried sage, dried thyme, whisked eggs, chicken broth and the remaining 1 tsp salt and 1/2 tsp pepper and toss again to combine. If the mixture is too dry, add a bit more broth little by little to ensure that all the bread is slightly damp. 7. P our into the prepared baking dish and bake, uncovered, for about 20-25 minutes, until the bread is lightly browned.

“This is an easy side for Thanksgiving or can double as an appetizer. My family loves this crunchy, sweet, salty, savory side!”

For more holiday inspiration, visit

- Quin

www.pfc.coop/ recipeblog

Nov 15–28

Wholesome Organic Brown Sugar

BACON WRAPPED WATER CHESTNUTS Ingredients 2-16 oz packages local bacon • 2-8oz. cans whole water chestnuts, drained • 1 cup brown sugar dark or light • 2 tbsps Worcestershire sauce • 1 cup soy sauce • 2 tbsps Black Vinegar (can sub for Balsamic Vinegar) • 1 cup ketchup • 1/2 tsp garlic powder

Directions “My go-to for every occasion is some form of salad. I often make this one in the fall – but also as a lighter option for Thanksgiving. - Ann

Nov 15–28

Napa Valley Naturals Olive Oil

KALE APPLE SALAD with CIDER MUSTARD VINAIGRETTE Ingredients 1/3 cup of olive oil • 1 1/2 tbsps Dijon mustard • 1 1/2 tbsps apple cider • 1 tbsp apple cider vinegar • 1 tbsp fig preserves • pinch of salt and pepper • 2 bunches of lacinato kale • 1 Honeycrisp apple, sliced • 3/4 cup candied walnuts • Hidden Springs Driftless cheese (can sub feta) Candied Walnuts 3 tbsp brown sugar • 1 tbsp maple syrup • 1 tbsp unsalted butter • 1/2 tsp cinnamon • 1/2 tsp nutmeg • 1/4 tsp salt • 1/4 tsp vanilla • 1/2 tbsp water • 1 1/2 cups

Directions 1. F or the dressing: In a small bowl, whisk together the olive oil, mustard, apple cider, apple cider vinegar, fig preserves, salt and pepper. Set aside. 2. Assemble the salad in a large bowl. Add dressing right before serving. 3. F or the candied walnuts: In a small saucepan, over medium heat, combine the sugar, maple syrup, butter, cinnamon, nutmeg, salt, vanilla, and water. Bring to a slight boil. 4. Add pecans and stir constantly for about 2 minutes.| The pecans are done when they look glossy. 5. P lace pecans on a baking sheet lined with parchment paper. Let cool and then break apart.

1. Preheat oven to 375°F. 2. C ut bacon in half. Wrap each slice of bacon around water chestnut and secure with a toothpick. Place in a 9×13 inch baking pan. 3. Bake for 10 minutes. Drain grease from pan. 4. While bacon is baking, stir together brown sugar, Worcestershire sauce, soy sauce, ketchup and garlic powder. 5. P our sauce over partially cooked bacon. Put back in the oven and bake for an additional 30 minutes. Serve hot.

“This recipe is from my mama bear’s kitchen. It’s not fast, but it’s very simple. The long cooking time makes for super juicy carrots. My brother and I crave these carrots every year.” - Perrin

Nov 15–28 Vital Farms Butter

FRENCH CARROTS Ingredients 1 bag of fresh carrots • 4 tbsps of salted butter • fresh rosemary • salt and pepper to taste

Directions 1. Preheat oven to 350 degrees. 2. Peel and halve carrots, then cut into strips. 3. P ut the carrots into a glass loaf pan. Cover with water and add the butter, salt, pepper, and a sprig of fresh rosemary. Cover with aluminum, making sure it is sealed. 4. Bake for 1 hour & 45 minutes. Serve and enjoy.

SOUPS

to feed a crowd

For some, a large turkey dinner with all the trimmings isn’t practical, isn’t cultural, or simply isn’t their cup of tea. There are other ways to enjoy the spirit of the holiday — community, thankfulness, and friendship — without a huge feast. If you’re feeding a group of people, but don’t want to be in the kitchen all day, can we suggest soup? Soup comes together so quickly and can easily serve a large group of people. Here are two recipes that incorporate flavors of the season and will have you sitting around the table more than standing in front of the stove.

Nov 15–28

“MAKES IT BETTER” CHICKEN/TURKEY NOODLE SOUP Ingredients Olive Oil • 1 yellow onion diced • 2 cloves finely chopped garlic • 4 large carrots peeled and sliced • salt and pepper to taste • 2 quarts chicken stock • 1 bag (12 ounces more or less) of Amish homestyle egg noodles • 1 1/2 lbs cubed/shredded rotisserie chicken/turkey • 1/4 cup chopped parsley • 1 tbsp chopped fresh rosemary • 1/3 cup cooking sherry • 1/2 cup grated hard salty cheese (Parmesan, Pecorino, Asiago, etc) • 1/2 cup heavy cream or half and half

Directions 1. F inely dice the onion and saute in olive oil on medium. Add salt and pepper. (I usually start with a tsp salt and however much pepper my heart is telling me at the moment. The stock and Parmesan cheese will add more saltiness later on.) While the onions are browning, peel and slice the carrots. Once the onions are translucent, add the sliced carrots and garlic. Continue cooking for 3-4 minutes.

Better Than Bouillon Organic Broth Base

2. O nce the carrot and onion mixture has cooked for a bit, add 2 quarts of chicken stock and bring to a boil. Boil on high for 5-7 additional minutes to soften the carrots, then add your noodles. This is the part where you truly measure with your heart. I will add a whole bag of noodles. I get my Amish-style egg noodles from People’s Food Co-op. The more noodles, the less soupy. I like my Chicken Noodle Soup *barely* soupy…hence a lot of noodles. 3. C ook the noodles according to the package. Once cooked, turn the heat to low. Add the chicken, parsley, rosemary, and cooking sherry. Most times, I’ll need to add some additional stock or water at this point as the noodles have absorbed almost all the liquid. I keep Better than Bouillon on hand so I can make a cup or two at a time. Stir and simmer the soup on medium-low for 5 minutes. 4. Turn off the heat and add the Parmesan and the cream. Incorporate well. Garnish with parsley and enjoy.

Nov 15–28

Ingredients

BLACK BEAN, SWEET POTATO and QUINOA CHILI

1 tbsp olive oil • 1 medium yellow onion, diced • 2 large carrots, diced • 3 cloves garlic, minced • 2-3 chipotle peppers in adobo sauce, finely chopped — reserve sauce in the can (add more for increased heat) • 1 tsp cumin • 1 tsp chili powder • 1 tsp turmeric • pinch cinnamon • pinch nutmeg • 1-15 oz can fire roasted tomatoes • 1/2 bag of Sno-Pac frozen corn • 1 large sweet potato, peeled, and diced into 1-inch cubes • 2-15 oz cans of black beans, drained, and rinsed • 2 cups of cooked quinoa (see below) • 3 cups of your desired broth • 1 tsp teaspoon salt, (more to taste)

For the smoked chipotle yogurt sauce: 1 cup plain or Greek yogurt • 2 tsps adobo sauce from the can (add more for increased heat) • 1 tsp honey • 1/2 tsp Dijon mustard

Directions 1. A dd the olive oil to a large Dutch oven or pot and place over medium heat. Once the oil is hot, add the carrots, and onion. Cook for 5 minutes until the onions become translucent. Then stir in the garlic, chopped chipotle, cumin, chili powder, turmeric, nutmeg, and cinnamon. 2. N ext, stir in the fire-roasted tomatoes, corn, sweet potato, black beans, broth and salt. Cover and simmer for 25 minutes, or until the sweet potatoes are tender. Taste and adjust the spices, adding more salt if desired. Here is where you can also add more chipotle peppers or adobo sauce if you want to adjust the heat level.

Wallaby Organic Greek Yogurt

3. Once the sweet potatoes are tender, stir in the cooked quinoa and simmer for another 5 minutes. 4. To make the yogurt sauce, combine the plain or Greek yogurt, adobo sauce, honey, and Dijon mustard in a medium bowl. Cover and refrigerate until ready to use. 5. G arnish the chili with the yogurt sauce, avocado, cheddar cheese, cilantro, etc. Serve with crusty bread or tortilla chips!

Perfectly Cooked Quinoa 1. R inse the quinoa in a fine mesh strainer under cold running water. 2. H eat 1 tsp of olive oil for every cup of quinoa you are cooking in a pot and then add the quinoa. Toast until the water is evaporated and the quinoa is toasted: approximately 2 minutes. 3. A dd the water (1 3/4 cup for every cup of quinoa) and salt (1/2 tsp for every cup) and bring to a rolling boil. 4. Lower the heat and cook, covered, for 15 minutes. 5. R emove the pot from the heat, and let the pot sit for 5 minutes. No peeking! 6. F luff, and eat!

Co-op’s Own™

Thanksgiving

Ferndale Turkey

Co-op’s Own™

Pies

LOCAL

FRESH NEVER FROZEN

$2.89/lb choose a bird from 10- to 24 pounds

• NO additives • Free-range • Healthy diet • Locally-grown • NO antibiotics

• Family farm

fruit and pumpkin

BAKED $14.99 FRESH pecan $16.99 WITH THE BEST INGREDIENTS

• Apple • Apple Cranberry • Blueberry

• Cherry • Pecan • Pumpkin

All fruit pies are crumble top crusts. All pies use Wholly Wholesome crusts.

GLUTEN-FREE

available by special order at $16.99.

PREORDER ONLINE

All orders must be placed by Friday, November 17 at 6 p.m. and picked up Monday, November 20 -Wednesday,

Orders must be placed by Friday, November 17 at 6 p.m. Orders will be available for pick up on Wednesday, November 22 from 10 a.m.–6 p.m.

Visit www.pfc.coop or La Crosse: 608-784-5798 x2031 Rochester: 507-289-9061 x3032

November 22, from 8 a.m.–6 p.m.

Visit www.pfc.coop or La Crosse: 608-784-5798 x2042 Rochester: 507-289-9061 x3041

Co-op’s Own™

Holiday Kitchen TRADITIONAL DINNER

$129.99 serves 4 to 6

(TURKEY & PIE NOT INCLUDED)

• Creamy Mashed Potatoes • Green Beans with Mushrooms and Toasted Walnuts • Baked Squash with Wild Rice Stuffing • Zen Stuffing • Cranberry Relish • Gravy (Turkey or Mushroom) • Dinner Rolls

Let us do the hard work! Full dinner or fill-in sides, made-from-scratch in our kitchen. $13.99/lb plan for 1/2 lb to

HERB-ROASTED 3/4 lb per person TURKEY BREASTS Ferndale Market boneless turkey breasts prepared and cooked to perfection by our deli kitchen with our special herb seasoning.

DON’T NEED THE WHOLE DINNER?

Individual sides are available in small and large containers. Small feeds up to 2 people, large feeds up to 4 people.

PREORDER ONLINE

Visit www.pfc.coop or La Crosse: 608-784-5798 x2047 Rochester: 507-289-9061 x3041

Orders must be placed by Friday, November 17 at 6 p.m. Orders will be available for pick up on Wednesday, November 22 from 10 a.m.–6 p.m.

Kalona SuperNatural Supplier to PFC-La Crosse and Rochester since 2010 Location: Kalona, Iowa 199 miles from PFC-La Crosse 210 miles from PFC-Rochester

LOCAL

In a competitive marketplace that has increasingly demanded that farmers get big or get out, a group of small Amish family farms in Eastern Iowa came together to pool their resources to find a way to continue their traditional way of life. Kalona SuperNatural, based in Kalona, Iowa, makes dairy products with milk from small Amish and Mennonite organic farms. The milk, sour cream, and other products are minimally processed, non-homogenized, and certified organic. With a regenerative grazing program, Kalona SuperNatural goes beyond the USDA organic requirements in its environmental stewardship. The business started in 2004 when a group of Amish dairy farmers decided to open Farmers Creamery to compete against larger players in the organic milk market, at a time when farms were going out of business or were getting swallowed up by capital-rich businesses. Ten small farms came together to start the creamery. By 2005, they were coming up against the limits to growth for a group unused to working in sales and marketing in the larger marketplace. The farmers sold the creamery to its current owner, Bill Evans, who had been working with the farmers as accountant and consultant. Realizing that the creamery would continue to struggle unless it had its own distribution and marketing systems, Evans founded a distribution company called Open Gates. As regular readers of this newsletter will know, the

“We exceed what an organic farm is required to do.”

farmer’s job is only half done when the harvest is finished; getting the produce to market is perhaps the trickiest part of the farmer’s job. By managing distribution and retail marketing, Evans could protect the profits for the farmers who produce the milk. Today, Kalona SuperNatural is sold in all 50 states in approximately 3,000 stores and has expanded its presence recently in Florida and the Pacific Northwest—a tough task considering Kalona’s milk has a 19-day shelf life. The number of farms that work with Kalona has increased, though they remain an Amish and Mennonite operation. The average size of a herd is 35 animals and much of the work is done by hand. Many of the producers have lived and worked on their family farms their whole lives, and the farms have been in the same family for generations. The intent of the original Farmers Creamery was to sustain this family farming tradition and Phil Forbes, small farm program director for Open Gates, notes that it continues to be the mission for Kalona SuperNatural, “we are committed to helping small farmers make organic farming a viable lifestyle.”

A salutary consequence of the long tenure of the Amish farms is that this land has never been subjected to chemical pesticides or herbicides. Kalona farms use no synthetic growth hormones or antibiotics, no GMOs, and no irradiation or sewage sludge. All of Kalona’s products are minimally processed, certified organic, and non-homogenized—you’ll have to stir the cream on top back into the milk when you open the container. Pasture Grazed The cows all have access to open pasture. Animals that graze on fresh pasture live much longer and enjoy better health than those confined in feeding lots. In addition to better animal health, pasture-grazed farming adds more organic matter to the soil, contributing to the preservation of farmland for future generations. This regenerative grazing increases plant diversity, providing habitat for pollinators, Pasture grazing reduces erosion, so the water runs into the ground and not into the rivers. In Eastern Iowa between one to eight tons of topsoil per acre, per year are lost to runoff. Most of that is polluted with chemicals and ends up

contributing to the Gulf of Mexico dead zone. With pasture grazing, the soil grows more resilient to the ever more common hard rains, and improved soil holds moisture better, increasing the land’s resistance to drought. Pasture grazing is better for the animals, soil quality, the environment, and indeed for the consumer. Cody Rasmus of Kalona SuperNatural reports that “Pasture grazing also improves the quality of the milk. Grass-fed milk has three to six times the amount of conjugated linoleic acids (CLAs) as conventional milk. CLAs can protect against heart disease and diabetes. Also, the ratio between Omega-3 and Omega-6 fatty acids is lower, which has been shown to reduce the risk of chronic diseases.” As Charles Miller, a Kalona farmer says: “if you take care of nature, nature will take care of you.” Kalona’s been a supplier to People’s Food Co-op since 2010. Both the Rochester and La Crosse stores currently stock their yogurt, butter, sour cream, cottage cheese, and milk.

a note from the Board

It was the height of the pandemic, and we had decided to go ahead with the wedding. Anxiety was high as we were torn about location. We continued to ask ourselves a variety of questions: how could we gather together and remain safe? What to do if the weather was poor? Who might feel uncomfortable in such a gathering? There were so much uncertainity in the midst of a rapidly changing reality. One question that was not difficult was who would do our catering. We had quickly decided upon using the co-op, and this was a choice that was a crowd pleaser! The vegetarians and vegans were full and happy while the meat eaters had delicious choices during the gathering in our backyard after our outdoor ceremony. Our order was a breeze to place and staff was a joy to work with throughout the process. For our friends and family, this was a unique and very special event. PFC catering has been an excellent stop for these kinds of events. Now, catering is growing to include lunch meetings with delivery and online ordering (coming soon!), on weekdays from 11 a.m.–2 p.m. PFC is a healthy and tasty choice that allows for many dietary options, including the omnivore, vegetarian, vegan, and gluten-free eater. This exciting opportunity is a great way to keep people at your work meeting fed and productive. Simply go to ‘menus’ on the website to view the new catering menus. Online ordering will be available in December 2023.

Michael Sersch

UPCOMING BOARD MEETINGS

contact the board at: board@pfc.coop

Please email perrin.iacopino@pfc.coop BY NOON ON THE MEETING DAY; we will provide a link to the meeting.

Board Director

GIVE where you

LIVE

November 16, 5:00 p.m. December 21, 5:00 p.m.

Nominate and cast your vote for next year’s recipients in November Part of our mission is to support our community through charitable giving and this year we are asking our owners to take part in the decision making. We recognize that there are many organizations in need of assistance. With the support of our owners and shoppers we have given thousands of dollars to area non-profits. In November, we will ask our owners (watch for an e-mail this week!) to nominate their favorite non-profits and then cast their votes for their top three favorites. The 11 non-profits with the most votes in each location will be recipients for next years Give Where You Live Program. We appreciate your participation and support of the great organizations doing amazing work to make our community stronger.

PFC Board of Directors is made of nine representatives elected by owners. All positions are “at large” and do not have a specific store affiliation. For the year starting January 2024 there are three open seats and six candidates. Voting starts Monday, December 4 at 9 a.m. and ends Friday, December 15 at 10 p.m. The email will be coming from @electionrunner.com.

Hey Owners! Your voice counts!

Owners will receive a postcard from People’s Food Co-op (PFC) in November requesting an email address for online voting.

Election begins 9 a.m. Monday, December 4.

If you have not registered your email address with PFC, or if it has changed in the past year, please visit: https://www.pfc.coop/owner-email-address-collection.

This year’s Board Election will be held entirely online.

Deadline for registering email addresses, to receive a link to the electronic ballot, is Friday, November 17. Internet-accessible computers are available at each store for owners needing access during the election time.

SAVE THE DATE Greek Yogurt & Annual

Meeting

Thursday, January 18, 2024 at 5:00 p.m.

This year’s meeting will be held in person in Rochester at 125 Live. More details will be available in the December issue of the Garlic Press. 13

Candidate Statements Lana Christian - Incumbent 1. Reasons for running

I’ve had the privilege of being on PFC’s Board of Directors for the past two years. I’m running for re-election because I’m passionate about the work the board is doing to help position PFC as an enduring, fiscally strong community presence.

2. Skills • Local small-business owner

people living in extended-stay hotels or apartments on short-term leases while getting treatment at Mayo Clinic; a test run of a menu that lets people buy multiple meals, such as up to 5 days’ worth, per week. Choices would be texted on a certain day; order responses would be requiredwithin 24 hours; pickup would be a couple days later at a specified day/time.)

• Get better at seeking out and winning grants that can be used for store improvements or expansion • Gain more visibility in newspapers and other media outlets • Become recognized regionally as a thought leader and a model for best practices

• Strategic thinker • Not afraid to think out of the box • Problem solver with a “find a way or make a way” mindset • Committed to the co-op’s principles

3. Relevant experience

For the past two years, I’ve served on PFC’s board as a member at large. I’ve run my own business for 18 years, so I understand the challenges of business ownership, including the need to be seen, to market your unique brand, to navigate an uncertain economy, and adapt your business to serve your customers’ shifting needs. PFC has weathered many challenges, especially through COVID. Now on its 50th anniversary, PFC is poised to enter a new chapter. I want to continue serving on the board to help usher in that next chapter.

4. Challenges for PFC • Increasing competition. People have a plethora of options where they can shop for food, and surveys show that they shop for groceries at 3 to 5 stores. PFC needs to further distinguish itself from its competitors. • Being seen and heard. PFC offers many products that its competitors don’t have, and it offers more to the community than a place to shop. PFC needs to do a better job of telling that story. • Developing relationships with more local growers, family-owned farms, and ethnically diverse suppliers. It’s a win-win for vendors that may not be able to afford the shelf fees that other groceries impose (PFC does not charge for shelf space)--and it’s a chance to get a wider variety of products into shoppers’ hands. • Extending PFC’s visibility beyond its immediate community. This could mean offering reciprocity with other food co-ops within a 1- or 2-hour radius of a PFC store. People with owner privileges at PFC could get their discount at select other co-ops, and vice versa. • Fiscal sustainability. To survive today’s highly competitive environment, PFC is working in several ways to ensure its long-term sustainability; the board plays a very active role in that effort.

5. Potential opportunities for PFC • Support our vendors in new or additional ways, such as free samplings and press about their new/existing products, inviting them to speak at educational events • Collaborate with other local food services • Run periodic programs where shoppers can round up their bill to the nearest dollar as a donation to support worthy causes that align with PFC’s mission/ vision/values • Tap underserved markets (Examples: one-hour lunchtime food carts in downtown office buildings; discounts/promotions of grab-n-go items to

Rae Dehnart

1. Reasons for running • Co-ops are a vital resource. I am a firm believer in maintaining a healthy and local food source centralized in downtown areas. A food Co-op isn’t just about the food, however. Providing valuable connections within the community and numerous job opportunities is essential to calling our city of La Crosse home. • I desire to see The People’s Food Co-op flourish in the age of internet and big-box store shopping. How do we accomplish this? By strengthening our community connections and building loyalty amongst customers and staff alike. • There are plenty of young folks who work at the Co-op who feel that their age demographic is not represented in administration or the board. I feel like I can provide a perspective more in-touch with the younger generation-the generation that comprises our future as a Co-op and as a society.

2. Skills • Conflict resolution. • Straightforward communication. I don’t beat around the bush. I am diplomatic but direct. • Ability to remain open-minded to many viewpoints and ideas. • Inquisitive; If I don’t understand something, I will learn more. • Creative. I use the tools I have available to make the best out of tough situations.

3. Relevant experience

I worked behind the registers at the La Crosse location for nearly two years and have been a member since 2019. As a Manager-On-Duty I took on more responsibilities over time and became an expert at resolving the various challenges that arise within the customer service realm.

4. Challenges for PFC • Automation! It’s everywhere. The Food Co-op is susceptible to industrydisruptive technology like self-checkouts, which undermine the in-person customer-staff relationship and leaves the Co-op wide open to major financial discrepancies. It is my stance that the Co-op should adopt new technologies where feasible, as long as it is fiscally responsible, and doesn’t compromise the staff-customer relationship. • Increasing costs. • Employee retention. Attracting, training, and maintaining the right staff for the job is of major importance to keep the Co-op running smoothly. The employees not only represent the Co-op, they ARE the Co-op!

5. Potential opportunities for PFC

4. Challenges for PFC

• I am going to be straightforward when I say that I think the Co-Op is paying administration too much. Every worker is essential to the existence of The Co-op, no matter their role. Considering we are a Co-op that claims to stand for equitable treatment, I feel like the fat at the top of the cream has gotten too thick, and the rest is pushed down to the bottom of the bottle, causing noticeable separation. This separation will ultimately affect staff loyalty, well-being, and job satisfaction. I think the board needs to make serious changes to pursue equitable wages/salary, especially after a year of employment. This will minimize staff turnover and strengthen the loyalty of the team.

• Accessibility: Wholesale grocery costs continue to rise, creating a challenge to maintain accessible prices for our community while continuing to pay fair wages.

• Waste reduction. I love that the Co-Op staff get first dibs on imperfect veggies and products that are just past the sell-by date. But still so much gets tossed out! The Co-Op has a golden opportunity to share healthy food with the homeless population, which is currently the highest it’s ever been in this city. I’d like to implement policies that not only reduce food waste, but also benefit people in need.

Lofton Deprez

1. Reasons for running • I ’m excited by the opportunity to give back to my community’s co-op by sharing my relevant professional, management, and research skills with PFC’s board. • A s a co-op shopper wherever I’ve lived – from North Carolina to San Francisco – I want to bring new ideas and best practices to make PFC more accessible, sustainable, and tasty.

2. Skills • Data analysis and AI expertise as a business management consultant • Creative problem solving as a small business founder and Yale Economics graduate • Efficient prioritization of business opportunities as a stakeholder in highintensity Fortune 500 business environments • Complex logistical and supply chain expertise as the director of a community pharmacy • Consciousness for sustainability as a backyard chicken farmer and avid organic gardener

3. Relevant experience My first job was helping provide my community with sustainable meat and charcuterie products at a whole animal butchery where I learned about conventional vs sustainable food systems and opportunities to improve food quality. I now serve as a data analytics consultant for private equity firms where I provide strategic advice and analysis to the boards, management, and owners of leading consumer companies, including those in the retail food and beverage industry.

• Safety: As crime has increased – particularly in the La Crosse store – the board should develop additional safeguards for our staff and shoppers. • G rowth: Our co-op has experienced a decline in revenue over the past decade. To thrive for another 50 years, we need to attract and retain more members.

5. Potential opportunities for PFC Luckily, hundreds of co-ops across the country face many of the same challenges. I’m excited to support the board in collecting and analyzing data and insights from our peers to inform how we can do a better job of sourcing the tastiest local produce, attract high quality talent, and deliver value to our member owners. For example, pay-it-forward memberships could allow our members to make PFC ownership attainable for more of our community.

Abram Dyke

1. Reasons for running • The Co-op is the most ethically sourced way to purchase food in our community that is available year-round. I want to be part of a team and system that values sustainability and that makes plans to enrich our community. • The Co-op store itself feels very intimate and accessible. Additionally, the Co-op approach to connecting with the community through holding events and selling local goods adds such value. I would enjoy contributing to these practices and further engaging the community. • I have always loved food. I enjoy cooking with people and seeing others try new dishes. Becoming involved in the Co-op is one way to better understand and nourish fellow foodies in La Crosse.

2. Skills • I enjoy collaboration. I’ve worked on many different teams in my healthcare career and personal life, and I’ve found that I work well with others and create a positive work environment to get things done. I enrich situations by learning about the strengths of my peers and nurturing them. • I ’m experienced in strategic planning. In my current role as a nurse at Mayo Clinic, I’m involved in a number of committees. Through this work, I have gained planning and communication skills and understand the ripple effect change can have–spreading to areas outside the area where the change took place. • I know food trends and am part of a nice knit community of people that discuss food on a regular basis. I manage a Facebook page that reviews local restaurants and food distributors. For the past 3 years, I have participated in a show on La Crosse Local called Cooking with Bao. The show supports local Hmong farmers and area farmers markets while providing recipes and cooking instructions for a variety of cuisines. • I have good people skills. As a nurse, I care for patients and support families every day. I could see this trait being especially important during discussions with Co-op members. • I am adaptable. I have taken on many projects that I would say at one point were out of my wheelhouse, but I love learning and figuring out how to make things work and/or work better.

Candidate Statements Abram Dyke continued

3. Relevant experience At the beginning of my career in healthcare, I chaired a committee in supply chain. The goal of the committee was to improve the morale of the department. There, I learned meeting processes as well as strategies to improve the happiness of those I work with. I used what I learned recently when I advocated for a massage chair for nurses in the ICU as a means of self-care. ater in my career, when I worked in the anesthesia department, I was the L organizer of a moderate sedation committee. Through this experience, I gained skills in creating policies, recording meeting minutes, and implementing educational changes throughout the hospital to improve patient outcomes. I n my current role as an ICU nurse, I now serve on three committees. I am part of a group that develops action plans and analyzes data and work gaps. I also serve in a group that discusses logistics for moving our department to a new building that is being constructed. Finally, I recently joined the diversity, equity, and inclusion committee, which focuses efforts on creating a welcoming environment for all patients.

4. Challenges for PFC • I believe inflation and the ripples it is having will impact the Co-op and the ability to make our amazing food available to those facing financial stress. • A s new stores like the Hyvee enter the La Crosse area, this may shake up the customer base. • Space - I love our store, but I would love more options to be available to the people of La Crosse. I think we have had a boom in locally developed goods post pandemic so having more space to feature those would be awesome.

5. Potential opportunities for PFC • I ’d love to see the Co-op embrace and interact with the Farmers market on Fridays. I think a common thing people do is get their produce from the market and then stop by the Co-op to grab what other things they need to finish shopping. Sales on non-farmers market items might encourage more foot traffic on those days. Another idea is offering samples or selling baked goods from a table set up outside on those days. • Expanding current location (perhaps a portion of the Wells Fargo building) would open a lot of opportunities for growth and outreach. • Offering cooking classes from different chefs in the city and/or having guest chefs in for monthly dinners in the Hackberries space. The menus could feature things we offer, and people who attend could get a discount on whatever food feature is brought to the table.

Elizabeth Leighton - Incumbent 1. Reasons for running

• I used to work in the grocery department and have seen the positive impact that PFC can have for local farmers and producers. The co-op provides unique opportunities that I would like to ensure continue to be extended to our current and future farmers and suppliers. • My time on the board has shown that there are critical questions and challenges that require continued attention and are an opportunity for out of the box solutions. • Because PFC is owned by people in our communities, it does and can reflect the community in ways that are different from other organizations.

2. Skills • Analytical skills: I have spent a lot of time analyzing data and reports available to the board to better shape my positions and decisions. • Skepticism: I try to remain skeptical enough to continue asking questions and going beyond the surface. • Curiosity: I have spent quite a bit of time researching questions as part of my work. And I have definitely spent a lot of time researching topics related to board work which I think (at least hope) has better informed what I brought to the board. • Diplomacy: I do my best to understand the concerns that people bring and find paths forward that work for all parties. • Thoughtful: I do my best to look before I leap and consider others around me.

3. Relevant experience

I have been the board president since January. I have been on the PFC board since February 2021. I previously worked in the grocery department.

4. Challenges for PFC • Adapting to changing conditions and competition. • Attracting and retaining staff. • Inflation and its ripple effects. • Rising cost of living for staff, owners, and all who shop and the pressure that places on each group.

5. Potential opportunities for PFC • We can draw on the knowledge and ingenuity of our owners to help us navigate new and changing challenges. • In La Crosse, the closing of the next door bank presents opportunity on how the space around us could be used. • Many people are looking to live well and sustainably, and the co-op has resources and connections to facilitate that within our communities. • We are a trusted organization in the community – we can build on that trust and hopefully bring people in because of that trust. • Work with some of our local suppliers to create some unique products for PFC - for example working with a local coffee roaster to make a PFC coffee blend.

Brett Townsend

1. Reasons for running

I have lived in La Crosse for 9 years and been a member of PFC for nearly as long. As I’ve watched my children grow and explore our wonderful city, I have become inspired to take a more active role in our community. The co-op holds a significant place in downtown La Crosse, and being a part of the board of directors would provide a great opportunity for me to give back, ensuring the continued strength and vitality of this essential community asset.

2. Skills • I am a professor of mathematics at UWL. As a lifelong academic, I have a strong desire and ability to learn, and my career has been spent developing my communication skills. • I have run several ultramarathons in recent years. The training for these has strengthened my patience and ability to work on tasks which may take weeks or months to accomplish. • I have a genuine interest in furthering the co-op’s mission of sustainability. In my family life, we have taken many steps to reduce our carbon footprint, including a mostly-meatless diet and recently we installed a 14 panel solar array on our garage.

3. Relevant experience In the past, I participated in a local CSA as a worker-share for three summers which gave me a deeper understanding of what life and operations are like for our local growers. I teach the course “Mathematics for Business” at UWL which will help me organize and understand the financial aspects of serving on the board. Additionally, I regularly serve on committees at the university which operate in a similar manner to the Board of Directors.

4. Challenges for PFC • In the coming years PFC faces both economic and ethical challenges, and the significant question of how to balance solutions to both. • Inflation: Rising costs and reduced customer spending. • L abor Shortage: Competition from larger grocery stores and other industries for good employees. • Paying a Living Wage: A lack of affordable housing (coupled with rising costs due to inflation) means that paying a fair salary to employees will be costly. • Sustainability: Purchasing local, environmentally friendly, climate conscious products is necessary but not cheap. Finding the right products at the right prices will be an ongoing challenge.

All candidates have been recommended to the Board by the Nominating Committee and have been approved by the Board for candidacy, according to the Board Election Policy.

5. Potential opportunities for PFC The sign above the door at the co-op says “Everyone is Welcome”, but we should be doing more to actively attract new members and clientele. Booths at community events and college orientations etc. can increase the co-op’s visibility and help explain the benefits of joining to potential new members. Additionally, the co-op should pursue opportunities to attract and serve people of all socio-economic backgrounds. A low-income family might agree with the mission of the co-op, but if they can’t afford anything, they won’t shop there.

holiday

OPEN HOUSE Saturday, December 2 • 10 a.m.–1 p.m.

delicious samples • local gifts • gift basket giveaways • live music • and more!

PFC at your

FINGERTIPS • Shop from anywhere • Create shopping lists • Scan pantry items direct to list • View weekly specials • Plan meals with recipe inspiration and add ingredients to your shopping list • and more!

3 WAYS TO SHOP

shop.pfc.coop