STORES CLOSING EARLY - Willy Street Coop
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A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI
VOLUME 46 • ISSUE 5 • MAY 2019
STORES
CLOSING
EARLY
Memorial Day:
Monday, May 27
at 7:30pm
IN THIS ISSUE: 2019 Customer Survey; A Tour of a Colombian Fair Trade Banana Farm; $5 Dinner; Staff Picks; and More!
PERMIT NO. 1723
MADISON, WI
U.S. POSTAGE
PRSRT STD
PAID
1457 E. Washington Ave • Madison, WI • 53703
POSTMASTER: DATED MATERIAL
CHANGE SERVICE REQUESTED
READER
WILLY STREET CO-OP
MISSION STATEMENT
The Williamson Street Grocery
Co-op is an economically and
environmentally sustainable,
cooperatively owned grocery
PUBLISHED MONTHLY BY WILLY STREET CO-OP business that serves the needs
of its Owners and employ-
East: 1221 Williamson Street, Madison, WI 53703, 608-251-6776 ees. We are a cornerstone
West: 6825 University Ave, Middleton, WI 53562, 608-284-7800 of a vibrant community in
south-central Wisconsin that
North: 2817 N. Sherman Ave, Madison, WI 53704, 608-471-4422
provides fairly priced goods
Central Office: 1457 E. Washington Ave, Madison, WI 53703, 608-251-0884 and services while supporting
EDITOR & LAYOUT: Liz Wermcrantz local and organic suppliers.
ADVERTISING: Liz Wermcrantz
COVER DESIGN: Hallie Zillman
SALE FLYER DESIGN: Hallie Zillman
GRAPHICS: Hallie Zillman
WILLY STREET CO-OP
SALE FLYER LAYOUT: Liz Wermcrantz
BOARD OF DIRECTORS
PRINTING: Wingra Printing Group
The Willy Street Co-op Reader is the monthly communications link among the Jeannine Bindl, President
Co-op Board, staff and Owners. It provides information about the Co-op’s services
Meghan Gauger,
and business as well as about cooking, nutrition, health, sustainable agriculture and Vice President
more. Views and opinions expressed in the Reader do not necessarily represent those
of the Co-op’s Directors, staff or Ownership. Willy Street Co-op has not evaluated the Patricia Butler
claims made by advertisers. Acceptance of advertising does not indicate endorsement Brian Anderson
of the product or service offered. Articles are presented for information purposes only.
Before taking action, you should always consult a professional for advice. Articles Ann Hoyt
may be reprinted with permission from the editor. Stephanie Ricketts
SUBMISSIONS Trevor Bynoe
All advertising submissions must be reserved and arranged with the editor by the
10th of the month previous to publication. All advertisement copy must be submit- Michael Chronister
ted by the 15th of the month. Submissions should be emailed to l.wermcrantz@ Dan Ramos Haaz
willystreet.coop or mailed to Willy Street Co-op’s Central Office according to sub-
mission requirements. BOARD CONTACT INFO:
CUSTOMER SERVICE: EAST: 608-251-6776 WEST: 608-284-7800 NORTH: board@willystreet.coop
608-471-4422 all-board@willystreet.coop
(includes the GM, Executive
BUSINESS OFFICE: 608-251-0884 Assistant and Board Adminis-
FAX: 608-251-3121 trator)
SEAFOOD CENTER: EAST: 608-294-0116 WEST: 608-836-1450
GENERAL EMAIL: info@willystreet.coop BOARD MEETING
GENERAL MANAGER: a.firszt@willystreet.coop SCHEDULE
EDITOR: l.wermcrantz@willystreet.coop Tuesday, May 21
PREORDERS: EAST: es.preorders@willystreet.coop; WEST: ws.preorders@ Tuesday, June 18
willystreet.coop; NORTH: ns.preorders@willystreet.coop
As always, Board meetings are held
WEBSITE: www.willystreet.coop at the Central Office beginning at
BOARD EMAIL: board@willystreet.coop 6:30pm (unless otherwise noted).
STORE HOURS: 7:30am-9:30pm, every day Dates are subject to change. Please
East Juice Bar: 7:30am-6:00pm; West Juice Bar: M-F: 7:30am-7:00pm see www.willystreet.coop/events/
& Sat-Sun: 7:30am-6:00pm; North Juice Bar: 7:30am-7:00pm board-of-directors to confirm.
Deli: 7:30am to 9:00pm
Seafood Center–East and West: Monday–Saturday, 8:00am-8:00pm; Sunday,
8:00am- 6:00pm.
IN THIS ISSUE
3-4 Customer Comments 9 2019 Customer Survey 18-19 Announcing the 2019
5 Fiscal Year; Travel 10-11 A Tour of a Colombian Community Reinvest-
Tips; and More! Fair Trade Banana ment Fund Winners
Farm 20-21 Fats & Fiction
5-6 Elections; Budgets;
Committees; More!! 12 New Products 22-23 Recipes
6-8 Community Room 13-15 SPECIALS PAGES 25-27 Staff Picks
Calendar
8 $5 Dinner
SAVE THE DATE!
THIS YEAR'S ANNUAL MEETING & PARTY IS THURSDAY, JULY 11.
2 Willy Street Co-op Reader, MAY 2019
CUSTOMER COMMENTS
Write Us! us know if you have other questions.
Have a great week! -Kirsten Moore,
complete this step of the process.
This could result in less coffee being
way.
Can someone within Co-op
We welcome your comments and
Cooperative Services Director wasted, and ultimately, it would be management state the intended
give each one attention and seri-
a cost savings for the co-op. purpose of the e-commerce
ous consideration. Send them to
customer.comments@willystreet.
KEEPING THE LIGHTS ON A: Thanks for writing us about website? Who are the people and
Q: I wonder why you keep your this! I agree that there are probably what are the special needs that will
coop or fill out a Customer Com-
lights on all the time. I live near a lot of people who don't know this be served? What localities would
ment form in the Owner Re-
sources area. Each month a small by and I see them on all the time. final step in the process, I'll surely be included? In addition, because
selection is printed in the Reader. Could you turn them off and if you pass your suggestion for signage the Co-op would be a latecomer
Many more can be found in the can’t I would like to know why. along, hopefully it helps! to the e-commerce business in the
commons or in the binder near A: Thank you for your ques- Thank you. -Liz Patterson, As- Madison metropolitan area, what
Customer Service. Thank you! tion about the lights at Willy East. I sistant Grocery Manager—East more would the Co-op offer that
checked in with our Facilities Direc- is not already being offered by the
tor Jim Jirous, and there are two BAG CREDIT competition?
areas with lights that we think you Q: Why am I being charged 10 The e-commerce website would
CARDBOARD BOXES are seeing and they are on after store cents each time I shop at the coop, just be one wheel in a bigger
Q: I was wondering if you hours for different reasons. and finding it on my receipt as a machine if it follows a traditional
would consider making cardboard Our parking lot lights are oper- "contribution" to double dollars? model. There might be a person
boxes available & highly visible ated by a sensor that turns them on I'm not being asked to make a who selects ordered products from
near the registers for shoppers to at dusk and turns them off again at contribution. What is this charge? store shelves and another person
use instead of grocery bags. Per- dawn. The lights are left on over- No involuntary charges should ever who drives the order to the cus-
haps give folks a bag discount when night for the security of our staff be called a contribution. Please tomer's home. However it is pos-
they do so. I really like the idea of leaving after the store closes, coming explain. sible that the product picker may
not offering paper grocery bags to the store before the sun comes up A: Thanks for asking. You are not choose the right item, and the
at all (like the Natural Grocers on in the morning, and anyone else near not being charged an additional 10¢ driver might be delayed in reaching
Tennyson St in Denver—you have our parking lot overnight or using the when you shop at the Co-op. The an address. Can someone in man-
to use your own bag or take a box, ATM machine outside. These lights Co-op Contribution listed on your agement comment on the organiza-
even if you're walking). also allow police and fire personnel receipt is what Willy Street Co-op tion's plans to develop a quality
Also- is it possible to post small to see the building clearly from the saves for the Double Dollars Fund assurance program that extends
signs around the produce depart- street if there is an emergency and each time you reuse a bag for your beyond the e-commerce website?
ment encouraging people to use act as a deterrent to criminal activity shopping. We contribute 10¢ to the If a private company were engaged
produce bags as sparingly as pos- on the property. Fund for each reusable bag a cus- to select and deliver groceries, the
sible? I understand using them for The lights inside the store are on tomer uses when they shop. You Co-op might be accountable for any
things like bulk greens or mush- a timer that leaves them on two and save us money when we use less customer relations problems.
rooms, but there is no reason to use a half hours after the store closes for paper bags, and we send that money A: Thanks for writing. The
them for most items. Perhaps also staff that work until midnight. This to Community Action Coalition to intended purpose of the e-commerce
encouraging people to reuse pro- timer also turns the lights back on support Double Dollars at participat- website is to offer both delivery and
duce bags. two and a half hours before the store ing farmers' markets and the Co-op. pickup service via an online shop-
Lastly, I've heard that you may opens for staff that start their day Double Dollars provides vouchers ping interface from the Co-op. This
be getting rid of the bulk soaps, etc, before the store opens. Please let us for fresh foods, fruits and vegetables offering is intended to better serve
but I would love to see you keep know if you have other questions. to those shopping with Wisconsin the needs of some homebound cus-
those things! Have a great day! -Kirsten Moore, FoodShare (SNAP) to stretch their tomers we already provide delivery
Q: Thanks for writing. When we Cooperative Services Director limited shopping budgets further. We services to on a case-by-case basis,
have cardboard boxes available, they track your bag reuse and our contri- some housing co-ops and businesses
are stored near Produce, close to the COFFEE WASTE bution on customer receipts due to that order from us frequently, and
front end, because this is the area Q: I love your selection of bulk requests to see that we are counting Owners and customers that enjoy the
where we have the most space to of- coffees. I don't have a high quality people's reused bags to support the Co-op but may not live as conve-
fer them. Customers who reuse bags grinder at home, so I use your burr program, and with a limited number niently near one of our locations.
or other containers to shop help us grinders to get the perfect grind of characters available on the receipt It’s not a new program, but rather
fund Double Dollars for FoodShare/ for my Chemex. I try to buy 3 days to describe what the line item is, I one that we are in the process of re-
QUEST benefits participants at the worth of coffee at a time to make can see why this could be confusing launching for a wider audience. We
Co-op and local farmers’ markets. sure I'm always getting a fresh for some customers. Rest assured, plan to start the program out of Willy
For every reusable bag customers brew. As you can imagine, I use you are not being charged extra North, due to North having the wid-
use, cashiers tally 10¢ for the Co-op your grinders frequently. involuntarily to support the program! est selection of products, the most
to save for the Double Dollars Fund When I begin to use a grinder, I will check in with our Logistics space for our employees to shop
and for every reused disposable bag I start by flicking the metal tab and IT departments to see if there is for customers, and the most central
the Co-op tallies 5¢ to save for the on the spout to make sure ground any way to make the receipts clearer, location for access to main highways
fund. This has curbed our paper bag coffee from the previous user isn't though I'm not 100% sure how we for delivery routes. The program
use by about 50%, which is in line remaining in the machine. (I don't will do it. Please let me know if I would essentially service the zip
with some municipalities that have want an unknown coffee or the may assist you further. We appre- codes surrounding our three retail
charged a tax for bag use. Custom- wrong grind going in my bag.) ciate your feedback! Have a great locations, Lake Monona, and Lake
ers, of course, are welcome to use Most of the time, 1 or 2 tablespoons evening. -Kirsten Moore, Coopera- Mendota. The e-commerce program
the boxes we have available as an of coffee grounds come tumbling tive Services Director would offer customers an option to
alternative to bags, but we simply do out into the tray below. This feels have pickup and delivery services
not have enough boxes to ensure that like such a waste. E-COMMERCE provided by Willy Street Co-op with
all customers that do not have reus- Having worked in a coffee shop, Q: It is my understanding that the products that we offer, something
able bags would be able to take their I'm aware that flicking this tab to the Co-op has been working to that many Owners have been ask-
groceries away without paper bags release all of the coffee grounds is develop an e-commerce website ing us to offer and implement better
available. routine procedure, and is the final for some time. The website has throughout the years. Not only will
We do sell reusable produce bags step in the grinding process. How- been mentioned in the Willy Street the website interface be our own and
in the produce department and we ever, I believe that the majority of Co-op Reader without necessarily fully integrated with our existing
are currently looking at ways to pro- customers are not aware that they elaborating on its purpose. Here in point of sale system, but products
mote more use of these bags. To my should be doing this after each use the Internet age we might assume will also be picked and delivered
knowledge, we do not have any plans of the grinder. what the website would do, but fur- by Co-op employees rather than via
to stop selling bulk soaps, though we I think that the co-op should ther explanation would be helpful. a third-party provider. We recog-
are in the process of changing some consider placing signage near the A vision plan must have preceded nize some of the concerns you raise
of the selection available. Please let grinders to advise customers to the development stage now under- about picking products and delivery
Willy Street Co-op Reader, MAY 2019 3
schedules, which is why we plan to approach is not a motivator for me from your bag reuse. Many people as successful as other methods. It
roll out the program slowly, to test it and, I suspect, for many Owners. do see the Co-op using the money reduces customer bag use by about
with existing delivery and business It is simply the way the Coop is we save when they reuse bags for half, which is in line with other
customers prior to launching Co-op- choosing to support the Double a good cause as an incentive, and incentives we have seen includ-
wide, and to launch with clear terms Dollars program. we know this for several reasons: ing giving customers a credit as we
of service, substitution, cancellation, I suggest offering the same bag reuse has not changed with any used to, and charging a fee for bags
and return policies. Please let us "incentive" to users of paper bags. significance from when we switched (which we have seen happen in other
know if you have further questions. The Coop would raise more dol- from giving a customer a credit to cities where ordinances require an
-Kirsten Moore, Cooperative Ser- lars for the program, unless the contributing those dimes saved to upcharge or tax for disposable bag
vices Director administrative costs are too high. the fund; we have customers who use). We are very grateful for the
And that is my two cents tend to double check to ensure that support that our customers pro-
DOUBLE DOLLARS worth! cashiers have tallied their bags to vide Double Dollars through their
INCENTIVES A: Thanks for writing, for reus- support the cause; and we have had optional cash donations using the
Q: I read your letter in the new ing bags for whatever reason you customers tell us that when they scan cards, and when they reuse
Reader about paper and reused choose, and for supporting Double forget their bags, they make a cash bags. Please let me know if you have
grocery bags. It is interesting that Dollars! We appreciate it regardless donation to the Double Dollars fund other questions. Thanks! -Kirsten
the Coop considers supporting of your motivations! using the optional scan cards avail- Moore, Cooperative Services Direc-
the Double Dollars program an Whenever a customer reuses a able to them at the registers. Making tor
incentive for me to reuse bags (as I bag, we tally that bag, and keep a the optional cash donation serves Customer Response: Thank
always do). Isn't a contribution to count of the number of times people as a reminder to those customers to you for the prompt and thorough
Double Dollars always an option reused bags instead of taking a bring their bags next time they shop reply, Kirsten. Clearly much
for shoppers? disposable bag. Willy Street Co-op because they know their bag reuse thought has gone into the bag
I don't object to supporting the then donates 10¢ for each disposable also supports the fund. reuse/Double Dollar program, and
program, but I don't view it as an bag that was not used to the Double We recognize that not everyone clearly it is working well.
incentive. I reuse bags for differ- Dollars Fund. The Co-op does not will find this program, or any other I concede the point that the
ent reasons. It may have been an ask customers whether we should incentive, as motivating, but it's the program is an incentive for many.
incentive when the 10 cents went tally their bags, we do this auto- one that we are currently commit- Bravo to them and to you! Keep
into my pocket, but the current matically, with the money we saved ted to, and we have found it to be up the good work.
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NO YES YES
NO
AMAZING!
2019 CUSTOMER SURVEY
Fill out the Customer Survey
by May 31st and you’ll
automatically be entered to
win one of 10 $100 gift cards!
Find it in this issue of the Reader, Thursday, May 16th
in the stores or at
willystreet.coop/2019-customer-survey
4pm - 8pm
at Willy North
‘ Join us for: BBQ chicken or BBQ jackfruit
YES
NO YES NO sandwich on a bun, slaw and potato chips
with a cookie.
AMAZING! Vegetarian, vegan and gluten-free options.
4 Willy Street Co-op Reader, MAY 2019
BOARD AND GM TABLING time don’t work for you, you can
GENERAL MANAGER’S REPORT Our next scheduled time is reach the Board at board@willystreet.
at Willy East on May 19th, from coop or me at a.firszt@willystreet.
Fiscal Year; Travel Tips; and More! 11:00am –1:00pm. If those dates and coop or 608-237-1210.
BOARD REPORT
A
pril Kitchen walk-in freezer project should
showers be past the planning stages and onto Elections; Budgets; Committees;
bring the physical work of removing the old
May unit and constructing the new one. A and More!
flowers! All three second phase of this project will hap-
H
stores will have a pen in the next fiscal year, avoiding
full supply of plant the general work and chaos leading appy comprised of a mix of Co-op staff,
starts for you by up to the Annual Meeting & Party May, two Board members and community
Mother’s Day from (AMP). Willy members. This group is charged with
by Anya Street making a recommendation to the
West Star Farms
Firszt, Co-op community! Board on which applications should
General
and Voss Organics. TRAVEL TIPS
These young plants Willy West shoppers: if you visit receive funding. This year I had the
Manager are locally sourced our store from the west via University BOARD honor of serving on this committee,
and organically Avenue, road reconstruction work will by ELECTIONS and reviewing the record number
grown. And, we have literally tons of be happening between Park St. and Stephanie First and fore- of proposals for funds. It was hum-
Purple Cow Organic compost growing Cayuga St. through mid-June, so you Ricketts, most, I want to bling and exciting to see the array of
mixes and soil-enhancing products to may have to find alternate routes in Board remind you all that excellent projects taking place in our
help your garden grow even better! the next few months. For details, see Member Board elections are community and difficult to narrow it
The Better Business Bureau Torch visit.news/middleton. coming up. Can- down to the final selection. The Com-
Award for Ethics has been awarded didate application mittee passed its recommendations on
to Willy Street Co-op. Willy Street BOARD OF DIRECTORS materials are due by June 3, 2019. We for Board approval at the April meet-
Co-op submitted an application after ELECTIONS COMING UP are filling three seats this year, each ing, and you can see which projects
being nominated for the award. In the You still have time to meet the for a three-year term of service. If received grants on page 18.
application, we explained how ethics requirements to run for the Board. A you are an Owner in good standing,
is a core part of how it treats employ- few important points and dates for you passionate about the Co-op, and have BUDGETING FOR FY20
ees, how we work with vendors and to know about: 10–15 hours per month to devote to Did you know the Co-op’s Fiscal
community partners, and how we • Candidates are required to attend at the governance of this organization, Year runs from July–June, not ac-
interact with more than 35,000 Co-op least one Board meeting to be eli- consider running in the 2019 election! cordingly to the calendar year? We
Owners. The Co-op shared many ex- gible to run for the Board; the Board All of the information can be found are currently in the thick of budget-
amples of our ethical practices, from meets next on May 21 beginning online at: www.willystreet.coop/ planning for Fiscal Year (FY) 2020.
quarterly all-worker meetings and a at 6:30pm at the Co-op’s admin- pages/run-for-the-willy-street-co-op- From the Board’s perspective, this
digital intranet forum, to transparency istrative offices located at 1457 E. board means setting the Governance Budget
in its annual report and customer com- Washington Ave. One more (important) thing! for 2020 (including items like Board
ment responses, to offering Double • Candidates are required to attend a All candidates must attend a Board Education Sessions, the annual Board
Dollars vouchers and helping out Candidate Orientation Session prior Candidate Information Session to be elections, and the Annual Meeting &
other cooperatives. to the election; there are two more eligible to run. There are two more Party (AMP), and reviewing the com-
sessions scheduled for Willy North schedule, both this month: plete budget for the organization. The
FISCAL YEAR-END IN (Lakeview Library) at 2:00pm on • Lakeview Library: May 4, 2019: final FY20 Co-op Budget will come
SIGHT May 4, and Willy West at 6:00pm 2:00pm–3:00pm before the Board for final approval in
We are hoping to wrap up a few on May 9. • Willy West: May 9, 2019, 6:00pm– June after a thorough vetting by the
planned projects before the fiscal year • Candidate statements are due June 3 7:00pm Finance Committee.
end, which comes at the end of June. at noon. Want to run for the Board, but
Willy East Commons is getting a • Candidates are invited to address can’t attend either of these sessions? WHAT’S WITH ALL THE
new floor treatment, which is planned Owners at the Annual Meeting & Email the Board Development Com- COMMITTEES?
to happen over a few nights the first Party on July 11, as part of the busi- mittee at bdc@willystreet.coop and I’ve mentioned a couple of differ-
week of June, June 2–7 to be exact. ness meeting. we will figure out an alternative. ent committees in this report. Since
The East Community Room will be • Candidate statements will be includ- In addition to planning the 2019 the Co-op is a big organization with
used as customer seating while the ed in the July Reader publication elections, the Board has been up to a lots of different moving parts, the
Commons area is under construction or on our website www.willystreet. variety of activities. Board uses committees to help it do
and unavailable. The liquid bulk sec- coop. its work. Committees have specific
tion at East is getting a facelift, which You can vote online (if we have COMMUNITY purviews, and serve the Board by dig-
will result in a shift and relocation of your current email address), or cast REINVESTMENT FUND ging deeper into complicated topics.
a few other subdepartments into the your ballot at any of our retails, or DETERMINATIONS Some committees are Board-only,
bulk aisle. Stay tuned. mail your ballot to 1457 E. Washing- The Co-op’s 2019 Community some have a mix of staff and Board
Willy North is adding new office ton Ave, Madison, WI 53703. I, for Reinvestment Fund cycle is drawing members serving on them, and others
and meeting space, with the renova- one, am looking forward to meeting to a close. All grant applications are have a mix of Board members, staff
tion work beginning mid-May lasting the final slate of Board candidates, reviewed by the Community Rein- and Owners-at-large. The Board will
through mid-June. There will be little and hearing them all speak at the Co- vestment Fund committee, a group recruit members with various skill
or no disruption on the retail floor ini- op’s Annual Meeting on July 11.
tially, however some disruption will
occur the second week of June when $5 DINNER: DINNER
a hole is cut for a doorway to join the MADE FOR YOU! WANT TO HELP LEAD THE CO-OP?
retail and the new space. The $5 Dinner is again happening The election of new Board members will happen in July, and
Willy West is getting the finishing on the third Thursday of the month. there will be three seats open. Do you know someone who
touches from the expansion projects: Mark your calendar for May 16 to be loves the Co-op, works well in a group, and will do their best
a few new refrigerated cases and new at Willy North from 4:00pm–8:00pm to represent the needs of all Owners? Consider running for the
shelving units. Plus a few improve- Board!
for some good eats! The featured main
ments at the rear of the building with course this month is BBQ chicken The Board candidate applications are due June 3, 2019. Note:
new fencing, a better means to house or BBQ jackfruit, fresh coleslaw, attending a Board meeting and Candidate Orientation Session
seasonal equipment, and screening to potato chips, and a cookie. We are beforehand is a requirement of running. The Board candidate
applications and available meeting/orientation session dates
better contain our pallets and various able to satisfy vegetarian, vegan and are posted at willystreet.coop/run-for-board, and at the Owner
boxes from view. gluten-free diets! Eat in or carry out. Resources Area in the stores.
And, finally, the Production Yummy!
Willy Street Co-op Reader, MAY 2019 5
sets to serve on these committees, motions of the Board are binding on
like Owners with financial acumen to
serve on the Finance Committee, or
the GM. Community Room Class Calendar
Policy C10: Policy Development Please see class descriptions for fees. Owners enrolled in the Access Discount Program receive a
folks experienced with policy gover- Policy C10 ensures that the Board 10% discount. Payment is required at registration; please register by stopping at the Customer
nance to serve on the Policy Commit- is diligent in its review of and updates Service desk or by calling Willy West at (608) 284-7800 or Willy East at (608) 251-6776. For more
tee. The Board currently has three ac- to the Co-op’s policies, and that it information about individual activities and classes, see willystreet.coop/calendar.
tive committees: Finance, Policy and follows proscribed channels for doing
Board Development. Board members Refund Policy: Unless otherwise specified in the description of the event, registration for events that
so. Willy Street Co-op cancels will be refunded in full. Individuals who wish to cancel their registration
also serve on a few other Co-op com-
Policy C3: Relationship to Owners must contact Customer Service with 72 hours notice to receive a full refund or transfer their registra-
mittees, including the Community tion to another class . No refunds or transfers will be granted for cancellations within 72 hours of an
Reinvestment Fund and the Invest- This policy states that the Board event. In order to cover costs incurred, there are absolutely no exceptions to the Refund Policy.
ment Committee. derives its authority from and rep-
resents the Owners of the Co-op,
WIL-MAR CAPITAL and includes some specific language
CAMPAIGN SUPPORT about how the Board must commu-
WINE AND CHEESE TASTING
I am so pleased to share that the nicate with Owners (including an
Location: Willy West Community Room
Board has approved a $50,000 dona- Annual Report).
Thursday, June 13, 6:30pm–7:30pm
tion to the Wil-Mar Neighborhood Policy B5: Treatment of Ages: 21 and older
Center’s capital campaign. These Customers Instructor: Micca Hutchins
funds will be drawn from abandoned This policy requires the General Fee: Free; registration required
equity. Our partner in the William- Manager (GM) to be responsive to Enjoy tasting the delicious wines of spring including some fantastic rosé!
son Street neighborhood for over 40 Owners’ needs, and sets forth some Micca Hutchins is the woman behind French Farm-To-Table Wines and will co-
years, the Wil-Mar neighborhood requirements including things like ordinate this sampling of some of her pure and natural wines from France. The
center just celebrated its 50-year an- “Provide a safe, accessible shopping top four cheeses from our own Cheese Challenge 2019 will make for excellent
niversary with a big announcement… environment,” and “implement a pairings and will also be offered. Sign up while there are seats!
they are the recipients of the 2019 system for soliciting and consider-
Design for a Difference! Design for ing customer opinion,” among other VEGAN BAKING SECRETS:
a Difference is a national program items. RAW VEGAN DESSERTS
that partners with local designers and Location: Willy East Community Room
Policy B4: Ownership Rights
organizations that donate their time, Policy Tuesday, June 18, 6:00pm–8:00pm
talents, and goods to transform local Policy B4 details how the GM BAKING Ages: 13 and older; adult supervision not required
non-profits so the organization can achieves the following: “The Gen- Instructor: Cara Moseley
better serve their communities. The eral Manager (GM) shall not fail to Fee: $20 for Owners; $30 for non-owners
Co-op’s donation will support the establish a process for becoming an Pastry Chef Cara Moseley will teach basic raw vegan food preparation to
much-needed infrastructure improve- Owner, maintaining Ownership, and create raw desserts. She will guide the class through a discussion on various
ments to the Center (think heating for Owners to understand their rights critical raw food ingredients from the store and discuss their uses, and the dos
and cooling systems, plumbing, etc), and responsibilities.” and don'ts of raw dessert-making. She will demonstrate how to make a couple
while the Design for a Difference is different styles of desserts. Students will leave class with several ideas and reci-
focused on the more visible updates COME SAY HELLO! pes. Vegan, gluten-free and grain-free.
to the center. This is a big deal for the The Board will be tabling with
Willy Street community, and we hope the General Manager at Willy East on COOKING WITH CHEF PAUL:
will help Wil-Mar remain a force of May 19 from 12:00–2:00pm! Come WEEKNIGHT DINNERS WITH FIVE
good for (at least) 50 more years. swing by and try a tasty Co-op good, INGREDIENTS OR FEWER
and ask any questions you have about Location: Willy East Community Room
MORE POLICIES! the Board, Co-op policy, or store Thursday, June 13, 6:00pm–8:00pm
Of course, this policy governance- COOKING Ages: 13 and older; adult supervision required
operations.
driven Board has also been reviewing Other ways to learn more about Your Co-op’s Own Instructor: Paul Tseng
some policies! In April we reviewed the Board of Directors, our Co-op’s Fee: $10 for Owners; $20 for non-owners
reports on: policies, or other governance topics: When it comes to dinner, we can save time in the kitchen and also eat well.
Policy D1: Unity of Control attend a Board meeting or email us at Why bother with so many unwanted attachments and gadgets? Most of our
This policy, at its essence, limits board@willystreet.coop. Thanks for meals can be made deliciously with five ingredients or fewer, assuming we have
the power of individual Directors reading, and for being a part of the salt and pepper on hand. Join Chef Paul to explore creative ways to reduce the
by stating that only officially passed Willy Street Co-op! clutter in the kitchen and enjoy the meals we make.
STORES CLOSING EARLY LEARN ABOUT AND REGISTER FOR FOODSHARE
LOCATION: LAKEVIEW LIBRARY
Memorial Day: Monday, May 27 at Location: Willy North
7:30pm Thursday, May 2, 10:00am–2:00pm
Thursday, June 6, 10:00am–2:00pm
Location: East Community Room
Thursday, May 16, 9:00am–1:00pm
Thursday, June 20, 9:00am–1:00pm
Location: Willy West Community Room
A Different Approach To Real Estate Friday, May 10, 9:00am–12:00pm
Friday, June 14, 9:00am–12:00pm
If you are thinking of moving, our team can help Is money tight? You may be eligible for FoodShare benefits on a
with every step of the process: from prepping QUEST Card! FoodShare is a federal benefit, like social security, that
your home, pricing, strategic negotiation & provides extra money for groceries to low-income individuals and families.
coordination. The benefits comes on an easy-to-use debit-like card that can be used at the
As your neighborhood Realtors, we are committed Willy Street Co-op, many farmers’ markets, and most major grocery stores.
to a diverse, vibrant & sustainable community. The income guidelines are higher than you might think: individuals earning
$11+ per hour and working 40 hours per week may qualify. To find out if
you may be eligible, please call 1-877-366-3635 for a confidential screen-
Carlos & Sara Alvarado
Contact us: ing and to schedule an appointment to apply at Willy Street Co-op. During
251.6600 | Info@TheAlvaradoGroup.com your appointment, a FoodShare Outreach specialist will assist you with an
TheAlvaradoGroup.com | 1914 Monroe St. application, answer questions, and connect you with other great community
Independent and family owned since 2006 resources. Walk-ins welcome. Se habla Español.
6 Willy Street Co-op Reader, MAY 2019
LEARNING WITH CHEF PAUL: Fee: $20 for Owners; $30 for non-owners
KNIFE SKILLS AND SAFETY There is much confusion about Lyme disease and how to prevent as well as
Location: Willy West Community Room treat it naturally. Join veteran herbalist Linda Conroy for this overview of how
Thursday, June 6, 6:00pm–8:00pm to play in the woods mindfully as well as how to respond when you have been
Ages: 18 and older exposed to the various infections that are related to tick bites. Everyone will
Your Co-op’s Own Instructor: Paul Tseng leave with resources and information on how to access resources for further
Fee: $10 for Owners; $20 for non-owners support. This class is not designed to and does not provide medical advice, pro-
Join Chef Paul as he guides participants through hands-on knife skills, fessional diagnosis, opinion, treatment, or services. Classes provided by Willy
including the major cuts, slices and dices. Chef Paul will discuss kitchen knife Street Co-op are for informational and educational purposes only and are not
essentials, including how to sharpen and maintain a knife. Participants should meant to replace medical consultation with your physician.
bring their favorite kitchen knife from home to practice with. Vegan.
SPRING HERBAL MEDICINE/WILD EDIBLE WALK
VEGAN CHEESE-MAKING Location: Willy East Community Room and Jenifer Street
Location: Willy West Community Room Sunday, June 9, 10:00am–12:30pm
Tuesday, May 21, 6:00pm–8:00pm Ages: 8 and older; adult supervision required
Ages: 13 and older; adult supervision not required Instructor: Linda Conroy
Instructor: Cara Moseley Fee: $20 for Owners; $30 for non-owners
Fee: $10 for Owners; $20 for non-owners Join herbalist and forager Linda Conroy to explore the wild plants that grow
Join Vegan Chef Cara Moseley to learn her basic vegan cheese recipe, varia- around us. We will learn about common and uncommon wild plants that can be
tions to make different styles of vegan cheeses, and several ways to achieve the used for food and medicine. Identification techniques, as well as ways to prepare
perfect texture and flavor using unique ingredients. She will also share infor- plants for optimal nutrition and healing, will be discussed. Dress appropriately
mation about how to use the vegan cheeses in place of dairy in many culinary for the weather and wear comfortable walking shoes. Meet in the Community
applications. Many samples will be provided. Vegan, gluten-free and grain-free. Room; the tour leaves promptly at 10:00am.
COOKING TOGETHER: FLAVORS OF THE SPRING HERBAL MEDICINE/WILD EDIBLE WALK
MIDDLE EAST Location: 4864 Pheasant Branch Conservancy Springs, Middleton
Location: Willy West Community Room Saturday, June 29, 10:00am–12:30pm
Friday, May 17, 5:30pm–6:45pm Ages: 8 and older; adult supervision required
Ages: 5 and older; registration for adults and kids required Instructor: Linda Conroy
FAMILY Fee: $20 for Owners; $30 for non-Owners
Instructor: Lily Kilfoy
Fee: $10 for Owners; $20 for non-owners Join herbalist and forager Linda Conroy to explore the wild plants that grow
Join Chef Lily Kilfoy in this hands-on cooking class for families. Learn around us. We will learn about common and uncommon wild plants that can be
about different foods and where they come from, how to follow recipes and how used for food and medicine. Identification techniques, as well as ways to prepare
to use a variety of tools. In this class, participants will prepare Chef Lily’s take plants for optimal nutrition and healing, will be discussed. Dress appropriately
on a marvelous meal inspired by the flavors of the Middle East—olives, pita, for the weather and wear comfortable walking shoes. This class will take place
spices, garbanzo beans, basmati rice, kabobs, dates and honey will be explored. at Pheasant Branch Conservancy, 4864 Pheasant Branch Road, Middleton. Meet
Vegetarian and nut-free. in the Conservancy parking lot; the tour leaves promptly at 10:00am.
COOKING TOGETHER: FLAVORS OF JAPAN KIDS IN THE KITCHEN: FINGER FOODS!
Location: Willy East Community Room Location: Willy West Community Room
Friday, June 7, 5:30pm–6:45pm Friday, May 10, 4:30pm–5:30pm
Ages: 5 and older; registration for adults and kids required Ages: 9–12 years old; adult supervision not required
Instructor: Lily Kilfoy Location: Willy East Community Room
Fee: $10 for Owners; $20 for non-owners Friday, May 24, 4:30pm–5:30pm
Join Chef Lily in this hands-on cooking class for families. Learn about dif- Ages: 5–8 years old; adult supervision not required
ferent foods and where they come from, how to follow recipes and how to use Instructor: Lily Kilfoy
a variety of tools. In this class, participants will prepare Chef Lily’s take on Fee: $10 for Owners; $20 for non-owners
a homemade meal inspired by flavors from Japan. Sushi rolls, noodles, miso Join The Kids Chef Lily Kilfoy in this exciting hands-on cooking class for
soup, tea, citrus, soy and edamame are just a few of the tasty things that will be kids. Whether you're making a memorable meal, planning the perfect party or
explored. Vegetarian. doing some serious snacking, finger foods are flavorful and fun! In this class
participants will prepare an assortment of fantastic recipes for finger foods.
HERBAL APPROACHES TO LYME DISEASE Vegetarian.
AND PREVENTION
Location: Willy East Community Room KIDS IN THE KITCHEN: BETTER BRUNCH!
Thursday, May 2, 6:00pm–8:00pm Location: Willy West Community Room
Ages: 13 and older; adult supervision required Tuesday, May 14, 4:30pm–5:30pm
HERBS Instructor: Linda Conroy Ages: 5–8 years old; adult supervision not required
Location: Willy East Community Room
Tuesday, May 21, 4:30pm–5:30pm
Ages: 5–8 years old; adult supervision not required
Instructor: Lily Kilfoy
INDIVIDUAL NUTRITION CONSULTATIONS Fee: $10 for Owners; $20 for non-owners
Location: Willy East Community Room Join Chef Lily Kilfoy in this exciting cooking class for kids. You can't beat
Wednesday, May 8, 2:15pm–5:30pm brunch—the cool combination of breakfast and lunch. In this class, participants
Wednesday, June 12, 2:15pm–5:30pm will cook up some of Lily's favorite recipes—pancakes and french toast, muf-
Location: Willy West Community Room fins, eggs, smoothies, fruits and more! Vegetarian.
Tuesday, May 7, 2:15pm–5:30pm
Wednesday, June 5, 2:15pm–5:30pm KIDS IN THE KITCHEN: FANTASTIC FRUITS
An individual nutrition consultation is your opportunity to learn how Location: Willy East Community Room
the correct food choices for your body can enhance your well-being. Tuesday, June 11, 4:30pm–5:30pm
A one-on-one session with Katy Wallace of Human Nature includes a Ages: 5–8 years old; adult supervision not required
consultation regarding your health goals, as well as lifestyle and food Location: Willy West Community Room
choice suggestions geared toward addressing health goals and developing Tuesday, June 18, 4:30pm–5:30pm
sustainable change. Ages: 9–12 years old; adult supervision not required
Appointments are confirmed upon payment. Payment is due at the Instructor: Lily Kilfoy
time of scheduling; otherwise, the appointment will be released to other Fee: $10 for Owners; $20 for non-owners
interested parties. Payment is non-refundable and non-transferable unless Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids. In
notice of cancellation or rescheduling is provided seven (7) or more days this class, we'll use fantastic fresh fruits as we follow recipes that highlight these
prior. To register for the next available opening, email info@humanna- nutritious ingredients. Tropical fruit smoothies, melon salads, berries and cream,
turellc.com or call 608-301-9961. banana bread, pineapple cake, and plum crisp are some of Lily's favorites. Veg-
etarian and nut-free.
Willy Street Co-op Reader, MAY 2019 7
KIDS IN THE KITCHEN: FOOD ART
Location: Willy West Community Room PRODUCTION KITCHEN NEWS
Friday, June 14, 4:30pm–5:30pm
Ages: 5–8 years old; adult supervision not required
Location: Willy East Community Room
Friday, June 21, 4:30pm–5:30pm
Ages: 5–8 years old; adult supervision not required
Join The Kids Chef Lily Kilfoy in this hands-on cooking class for kids.
Funny faces made from funky veggies? An owl made from bread and berries?
How about sunflower seed raindrops or a 3-D car driven by an animal cracker?
Chef Lily can't wait to see what the kids will come up with! Participants in this
class will create edible and artful images using a variety of foods. Vegetarian.
LEARNING WITH CHEF PAUL:
KNIFE SKILLS AND SAFETY your choice, a side dish or two, and
EDUCATION Location: Lakeview Library
a cookie, and you’re set for supper.
Thursday, May 9, 6:00pm–7:00pm
You can take it home to enjoy, or
FREE Ages: 18 and older
I
have a seat in the Commons and eat
LECTURES Fee: Free; registration required t’s a Tuesday right at the store. Past offerings have
Once your knife skills have improved, your cooking will
afternoon, included pasta fagioli, tamales, a
be more efficient and more delicious. Join Chef Paul for a
and I am baked potato bar, tacos, pizza, and of
demonstration on how to dice, julienne, and chiffonade vegetables and fruits.
witnessing a course mac and cheese.
Chef Paul will also discuss how to choose, care for and sharpen knives.
very earnest and,
FAIR TRADE BANANAS at times, rather BEGINNINGS
intense conversa- So what is the origin of this new
Location: Willy East Community Room by tion about hot dogs: tradition? I checked in with General
Tuesday, May 14, 6:00pm–7:30pm Michael coins or slices? Manager Anya Firszt who initially
Location: Willy West Community Room Tomaloff, How thin? How heard about the Durham (North
Wednesday, May 22, 6:00pm–7:30pm
Kitchen many? What does Carolina) Co-op Market’s Three Dol-
Ages: Any; adult supervision required
Supervisor a spoonful weigh? lar Dinner, which they serve every
Your Co-op's Own Instructor: Megan Minnick
This can mean only Thursday, and thought that would be
Fee: Free; walk-ins welcome
one thing: we’re on just the thing for Willy North. Every
Have you ever wondered what's behind the Fairtrade sticker on the organic
the cusp of another week is pretty ambitious, and three
Fairtrade certified bananas you buy at the Co-op? Megan Minnick, our Director
Willy Street Co- bucks isn’t a lot to work with, so we
of Purchasing recently went on a week long expedition to Colombia to find out,
op’s $5 Dinners. This happens to be tweaked it and do it our own way.
and she is eager to share her experience! In this class you will learn about the
late February, and on the menu is a We grew the menu a bit, and thus was
Fairtrade International standards, and how your purchase of Fairtrade bananas
repeat of the popular mac and cheese born our monthly $5 version. Our
here in Wisconsin positively affects banana growers, workers, their families,
bar, with or without hot dogs (and menu and method may differ from
and their communities halfway around the world.
mushrooms, and bacon, and broc- Durham’s, but the goal is the same:
coli...), and thus the team knows the building and growing community
MERITS OF A KETOGENIC (FAT-BASED) DIET ins and outs of this one, and now is while providing a healthy and afford-
Location: Willy East Community Room
an opportunity to refine and revisit able meal. The added traffic in the
Thursday, May 30, 6:00pm–7:00pm
the decisions made before the first go stores and growing ranks of Owners
Ages: Any; adult supervision required
‘round of mac back two months ago. is certainly a welcome benefit, but
Fee: Free; registration required
the good of our community is most
Until recently, the benefits of a fat-based diet were poorly understood by
most. Katy Wallace, Traditional Naturopath of Human Nature, LLC will pres-
PLANNING certainly the goal.
We make meals for up to 500 It has been quite a while since I
ent how a fat-based diet may be key to resolving issues such as weight-loss
people, so it comes as no surprise that had the opportunity to pitch in on the
resistance, cognitive decline, insomnia, and blood sugar swings. Learn what to
a lot of planning goes into these din- line at the $5 Dinner, but that doesn’t
expect, how to balance a meal, and how to track your progress. Gluten-free and
ners, and deciding on the menu is just mean I have missed out on those
grain-free.
the tip of the iceberg. Raw ingredients positive cooperative community-
must be ordered; production needs building vibes. In fact, you don’t
MERITS OF A KETOGENIC (FAT-BASED) DIET to be planned; equipment must be have to punch a clock at the Co-op
Location: Lakeview Library
secured, transported, and set up; and to get a taste of that; all you need to
Tuesday, June 4, 6:00pm–7:00pm
the event must be staffed. Of course, do is get your $5 Dinner box filled,
Ages: Any; adult supervision required
the staffing might be the easy part, and rather than walking out the door
Fee: Free; registration required
because so many people who work with it, park yourself at a table in the
Until recently, the benefits of a fat-based diet were poorly understood by
here want in. If you were in line last Commons (or in the warmer months,
most. Katy Wallace, Traditional Naturopath of Human Nature, LLC will pres-
month you may have been served by the patio) and soak up that energy
ent how a fat-based diet may be key to resolving issues such as weight-loss
the General Manager, the head of Hu- right then and there. It may get a little
resistance, cognitive decline, insomnia, and blood sugar swings. Learn what to
man Resources, our Finance Director, crowded, someone’s kid may drive a
expect, how to balance a meal, and how to track your progress. Gluten-free and
the Production Kitchen’s rockstar fire truck over your foot, and it might
grain-free.
cooks (literally, they’re all in touring get a little noisy, but that crowd is
metal bands), or any number of other your neighbors, those children are the
Willy Street Co-op characters who future of the Co-op community, and
were eager to help out. You see, the that noise is the music that is made
$5 Dinner is near to the very heart of when people of good will and warm
what the cooperative movement is all hearts get together to share a meal
about, and that is something you feel and conversation.
when you’re on the serving line. It’s a
great feeling. JOIN US
If you’ve not been to Willy North
THE NITTY GRITTY for the $5 Dinner, I hope you join us
In case you’re not familiar with for one soon. Community, nutrition,
the $5 Dinner, I’ll fill you in. Every quality, value, inclusivity, and fel-
third Thursday Willy North hosts lowship are among the core values of
a special dinner open to all. Follow the Co-op, and the wider cooperative
the signs in the store to the cashier movement. Those things don’t hap-
that’s set up just for the event, pay $5, pen without you, and no matter who
receive a to-go box and join the line. you are, there will always be a seat
Our staff fills it up with the entree of for you at Willy Street Co-op’s table.
8 Willy Street Co-op Reader, MAY 2019
2019 WILLY STREET CO-OP CUSTOMER SURVEY
We would greatly appreciate it if you would answer the following questions. Every comment is carefully considered and will be used to make your Co-op
even better. The privacy of our Owners is extremely important to us; names and Owner numbers are removed before any examination and analysis of the
results. Please drop your completed survey at the kiosk in any store (near the exit) or mail to Customer Survey, Willy Street Co-op, 1457 E. Washington
Ave., Madison, WI 53703. Please use a ballpoint pen to avoid ink leakage. You can also fill out this survey at willystreet.coop/2019-customer-survey.
Name: ________________________________________________ Owner #: ________________
Phone number*: ________________________________ Email address*: ____________________________
[ ] Check box if you are interested in receiving information from the Co-op about committee openings, focus groups, and other Owner engagement opportunities.
* We will call/email if you win a gift card.
1. How likely are you to promote Willy Street Co-op to your friends, family, or colleagues on a scale of 0 to 10, where 10 is most likely and 0 is least likely?
0 1 2 3 4 5 6 7 8 9 10
2. At which Willy Street Co-op store do you shop most often? a. Willy East b. Willy West c. Willy North
3. What does the term “quality” mean to you? (Please place a checkmark by your top three.)
a. ___ Artisan-made d. ___ Flavor g. ___ Local j. ___ Product appearance
b. ___ Expensive e. ___ Fresh h. ___ Organic k. ___ Wholesome
c. ___ Fair Trade f. ___ A good value i. ___ Packaging appearance l. Other: ________________
4. On a scale of 0 to 10, please rate Willy Street Co-op’s effectiveness in living up to the qualities mentioned in our Global Ends Policy, where 10 is complete and 0 is none.
a. Cooperative 0 1 2 3 4 5 6 7 8 9 10
b. Just 0 1 2 3 4 5 6 7 8 9 10
c. Supports a robust local economy 0 1 2 3 4 5 6 7 8 9 10
d. Equitable 0 1 2 3 4 5 6 7 8 9 10
e. Nourishes and enriches our community 0 1 2 3 4 5 6 7 8 9 10
f. Nourishes and enriches our environment 0 1 2 3 4 5 6 7 8 9 10
g. Has a culture of respect 0 1 2 3 4 5 6 7 8 9 10
h. Has a culture of generosity 0 1 2 3 4 5 6 7 8 9 10
i. Has a culture of authenticity 0 1 2 3 4 5 6 7 8 9 10
5. What do you think of Co-op prices on a scale of 0 to 10, where 10 is extremely affordable and 0 is extremely unaffordable?
0 1 2 3 4 5 6 7 8 9 10
6. What percent of your total household grocery budget do you spend at Willy Street Co-op?
a. less than 20% b. 21–40% c. 41–60% d. 61–80% e. more than 80%
7. How often do you shop at Willy Street Co-op?
a. once a day b. 2-3 times a week c. once a week d. 2-3 times a month e. once a month f. a few times a year
8. At what other stores do you shop? (Please place a checkmark by your top two.)
a. ___ Aldi g. ___ Fresh Madison Market m. ___ Pick n' Save s. ___ Walmart
b. ___ Amazon.com h. ___ Hy-Vee n. ___ Piggly Wiggly t. ___ Whole Foods Market
c. ___ Asian Midway Foods i. ___ Jenifer Street Market o. ___ Regent Market Co-op u. ___ Woodman’s
d. ___ Capitol Centre Market j. ___ Metcalfe's Market p. ___ Target v. ___ Yue-Wah Oriental Foods
e. ___ Costco k. ___ Metro Market q. ___ Trader Joe's w. Other: _______________________
f. ___ Festival Foods l. ___ Miller & Sons Supermarket r. ___ Viet Hoa Market
9. If you could change just one thing about your Co-op, what would it be? ________________________________________________________________________________
10. What else would you like us to know? ________________________________________________________________________________________________________________
_____________________________________________________________________________________________________________________________________________
And now for some questions about you.
11. How long have you been an Owner of the Co-op? a. not an Owner b. less than a year c. over one year d. over five years e. over 10 years
12. What is your age? a. Under 18 b.18 to 24 c. 25 to 34 d. 35 to 49 e. 50 to 64 f. 65 and over h. Prefer not to answer
13. What is your zip code? ______________
14. Including yourself, how many adults live in your household? ______________
15. How many children live in your household? ______________
16. Your ethnicity origin (or Race):
a. American Indian or Alaska Native c. Black or African American e. Native Hawaiian or other Pacific Islander g. Other
b. Asian d. Hispanic or Latinx f. White or Caucasian h. Prefer not to answer
17. In 2018, what was your annual household income before taxes?
a. Less than $20,000 c. $50,000–$79,999 e. $100,000–$119,999 h. $140,000 or more
b. $20,000 to $50,000 d. $80,000–$99,999 f. $120,000–$139,999 i. Prefer not to answer
Fill out this survey by May 31st and you could win one of 10 $100 Co-op gift cards!
Willy Street Co-op Reader, MAY 2019 9
on-the-ground experience would be.
PRODUCE NEWS Many times during the trip, I found
myself wishing that I could somehow
A Tour of a Colombian Fair Trade have taken all of you, our 35,000
Owners, with me so that we could
Banana Farm experience together the importance of
our decisions to purchase Fair Trade
products. By choosing Fair Trade ba-
nanas (and other Fair Trade products),
we are having a real world impact and
empowering farmers and laborers to
lift up themselves, their communi-
ties, and (most powerfully for me as a Margenis Leon, an employ-
mother of two small kids) the children ee at La Frontera Farm in
in those communities. Apartado, Colombia wash-
ing and sorting bananas for
WHAT IS FAIR TRADE? export to the United States.
Fair Trade certifications allow
consumers like you and me to know
that the farmers and workers who 50% of Fairtrade International’s sys-
grow our food are getting a fair deal, tem and play a strong role in deciding
are treated in a dignified way, and what the standards will be. Fairtrade
that they are farming in a way that is International has chapters in countries
not detrimental to natural ecosystems. around the world—Fairtrade America
In addition, it empowers them to is the U.S. chapter. It should be noted
improve the quality of life and future that there are other Fair Trade labels
With kids at an elementary school near Apartado, prospects for not only themselves, but that are not associated with Fairtrade
their entire communities. International, such as Fair Trade
Colombia. This school was built with funds from the USA, which is a separate entity and
The detailed standards (pages and
Fairtrade premium in an area that has a high amount of pages of them!) for the International does not follow the international
poverty and a history of violence. Fairtrade system are carefully re- standards.
searched and developed by Fairtrade
I
International, headquartered in Bonn, FAIRTRADE PREMIUM
n late March, I producer co-ops, as well as commu-
Germany. Producers and farm work- In addition to the minimum price
had the op- nity and infrastructure projects that
ers from around the globe represent requirement, each box of Fairtrade
portunity of a the workers and producers were able
lifetime to be to fund using the Fairtrade America
part of an expedi- premium (more on that later).
tion to Colombia The organic bananas you will find
to tour Fair Trade at all three of our stores are nearly
banana farms, and to always Fairtrade America-certified.
by view first-hand the Though I have been oversee-
Megan impact that the Fair ing our produce program for quite
Minnick, Trade model has on some time, and I had some idea of
banana-producing the importance of Fair Trade, I was
Purchasing
communities. The not prepared for how powerful this
Director trip was led by
staff from Fairtrade
America, and I was
joined by produce
managers from two other grocery
co-ops as well as a few staff from the
national organization for grocery co-
ops, National Co-op Grocers (NCG).
The intent of this trip was to learn
first-hand how Fair Trade works
and the impact it has on farming Learning about Fairtrade
communities. We visited multiple banana processing and Learning about Fairtrade banana production at Banafru-
Fairtrade America-certified banana packing at La Frontera Farm coop near Santa Marta, Colombia. This farm produced the
farms, including plantations and small in Apartado, Colombia. most pounds of bananas per hectare in the world in 2017.
WHAT ARE THE FAIRTRADE INTERNATIONAL STANDARDS?
The standards laid out by Fairtrade International are specific to each com- the importance that the farms we visited place on soil health for the long
modity and growing method (coffee vs bananas - plantations vs small produc- term sustainability of their farms and also the quality of their bananas. This
ers), and they are incredibly well researched and documented with the help of goes beyond the baseline USDA Organic standard, and leaves me wonder-
various stakeholders, most importantly, producers. You can find all of them at ing if this care on the part of Fair Trade farmers is what leads to the com-
the Fairtrade America website www.fairtradeamerica.org. They include: mon customer comment I hear that our Fair Trade organic bananas taste
• Minimum Price. For each commodity (including bananas), Fairtrade Inter- better than other organic bananas. Healthy soil means healthy plants, which
national publishes a minimum price that must be paid to the producer. This means better-tasting bananas! When I mentioned to several banana farmers
price varies by country, and is essentially meant as a safety net to ensure that our customers believe that Fair Trade tastes better, they didn’t seem
that the producer is not paid less than their cost of production. surprised at all—this is their experience as well and they are proud of the
• Environmental Standards. There is a rigorous environmental / sustain- quality of the fruit they grow!
ability component to the Fairtrade International certification. This includes • Working Conditions. Another important part of the Fairtrade International
mandating that farmers preserve and nurture their soils and natural ecosys- standards regards working conditions. This includes a prohibition on child
tems, that they reduce their use of greenhouse gases, and that they refrain labor and forced labor, an emphasis on gender equality, the right of work-
from using certain toxic chemicals. ers to associate, and occupational health and safety requirements such as
Because our Fair Trade bananas are also USDA Certified Organic, adequate toilet facilities, access to clean drinking water, and protective gear
some of these standards are somewhat redundant; however, I was struck by for staff doing hazardous work.
10 Willy Street Co-op Reader, MAY 2019You can also read
