Hello Wheatsville friends and fans!
I hope you are enjoying yourselves. This weekend is Father's Day and we love Dads at Wheatsville, so we're doing all we can to help you find cool ways to show your dad the love!
We also just got back from the annual Food Co-op Conference, CCMA in Bloomington, Indiana where we came home with the 2010 Howard Bowers Cooperative Excellence Award! The award is in recognition of a retail cooperative that has made significant progress in meeting the needs of members through growth in net sales and earnings, initiation of new and innovative programs, and expansion of member services. We're really proud of winning this award and hope you share our pride! Come take a look, it is happily showing itself off at the Hospitality Desk.
Tonight is also our first Orientation for Prospective Board Candidates from 7:30-8:30 in our World headquarter offices just north of the store. Scroll down to learn more!
What else can you expect if you scroll on down?
Grill it up!
Beer and wine and dad
World Cup Cheese
Summer = Fruit Win!
Run for the board
Cheesy, Brie-zy burger recipes
It's Summer! It's Father's Day!! It's a great time to have a shave!!!
The traditional art of shaving has been lost in a land of disposable razors, but I want to suggest that shaving with a brush, mug, and bar soap is a treat for Dad, and all those near and dear to him. And, even if you aren't a father, there's nothing wrong with bringing a little artistry to your morning routine. Here's a link to some traditional shaving techniques, http://today.msnbc.msn.com/id/6886845/, and the tools we have at Wheatsville to keep you all looking cool this Father's Day.
Herban Cowboy Grooming Brush- $ 4.29
Herban Cowboy Mug- $ 3.59
Herban Cowboy Shave Soap- $ 3.59-This soap smells amazingly good! No cologne required when you use this stuff.
Lamar Soap Company- $ 7.19- It's local, and it's vegan
South Austin People Soap- $ 3.29- Kaolin Clay Shaving Bar that's local and 100% organic.
Jason beard and skin shave therapy- $ 6.59- Easy pump dispenser. And it has Aloe and Jojoba Beads to help exfoliate the skin.
And, if shaving is not your thing… We also have:
Moustache Wrestler-$ 9.79- Handmade, vegan moustache wax to keep you looking smooth. The Coen Brothers are using this one in their newest film, a remake of True Grit being filmed in Granger, TX. http://twitter.com/LamarSoapCo
Have a great Father's Day, and always look your best!
We're also especially proud of how well our sunscreen stacks up in the Environmental Working Group's recent published study of the best sunscreens- check it out here.
Father's day beer and wine!
This Sunday is Fathers Day and we have some great deals here at the co-op. Sierra Nevada 6 packs are on sale $7.49 regularly $8.49, all flavors except Bigfoot. With Sierra Nevada Pale Ale, Summerfest, Torpedo, and Kellerweis all on sale there is something here for every dads taste! If your pops is more of a wine lover why not grab a bottle of Chateau Marmot Bordeaux only $7.99 regularly $8.99. This is a lovely little wine from the Bordeaux region of France has a nice complexity for a wine so affordable. We also have some great singles in the beer cooler so come on in and grab your dad something that is sure to make his Father's Day a special one!
Grillin' Dads and Eatin' Local
Great thing about Father's Day is Pops doesn't mind cooking. But make it special, with some new or different. Since its summer it's got to be about the grill. We have a lot of great things on sale to make any day a great one to be cooking outdoors on the grill, but with a little effort you can take the every day and turn it extra-ordinary.
Some of my favorite things to grill when I want to change it up include: Grilled shrimp wrapped in bacon and stuffed with a sliver of jalapeno and smoked Gouda. You can use a toothpick to hold it all together, makes the best appetizers.
Or try your hand at kabobs—easy to make and everyone can join in and make their own kabobs. It's this summer the meat market is cutting extra large kabob size pieces of beef, pork and lamb. Just pick up some skewers, which we sell, and you favorite veggies to complete them. Season or marinade how you like.
How about turkey in the summer? We have all your favorite pieces of turkey available in the case or by special order. I love to smoke boneless turkey breast over hickory chips which we happen to sell for $1.49 for 1/lb of chips. Or make BBQ turkey drumsticks with Stubbs's BBQ sauce, yum. Ok, I'm done & I'm hungry now—I'll see YOU at the grill!
Super great specials for the grill this week, don't miss them!
Buddy's All Natural boneless skinless breasts on sale for $7.39/lb, regularly priced at $7.69/lb
Niman Ranch BBQ Pulled Pork $8.49 for a full pound of heat'n'eat shredded BBQ goodness, regularly priced at $8.89
Niman Ranch Top sirloin Full cut steak $8.49/lb, regularly $8.99/lb
Niman Ranch Top sirloin Ambassador cut $8.99/lb, regularly $9.49/lb
Niman Ranch Top sirloin Petite cut $9.49/lb, regularly $9.99/lb
Niman Ranch Ground sirloin 85% lean $7.99/lb, regularly $8.99/lb
Niman Ranch Ribeye steaks $16.99/lb, regularly $18.99/lb (while supplies last!)
June is also Eat Local Month! Wheatsville has always been a strong supporter of all things local, and the meat counter is full of great local products, including many names you may have seen at the farmers market, like Bastrop Cattle Company, Dewberry Hills Farm, Loncito's Lamb, and Richardson's Family Farm. We have a great selection in the freezer of all these suppliers. You can also find some great local options in the "quick-to-fix" case. We use local Windy Bar beef for our beef skirt steaks for fajitas seasoned in-house with peppers and onions, ready to grill for just $8.99/lb. Also, pick up some of our house-made Bacon Cheddar Burgers made with Windy Bar ground beef and local Veldhuizen "Redneck" Cheddar for $8.99/lb. These are a great way to eat local – all you have to do is fire up the grill!
Week one is done, but we still have three more weeks of World Cup left. Yes! We have cheeses from around the world to help celebrate your favorite teams. We also have cheese trays and cheeses to complement those breakfast tacos, burgers, hot dogs and fajitas.
Manchego on sale for $13.69/lb, regularly $16.29/lb.Marscapone is on sale for $3.99, regularly $4.29.
Fleur de France 8oz Brie is on sale for $5.29, regularly $5.99.
Organic Valley 8 oz. Feta, Mozzarella and Raw Sharp Cheddar are all on sale for $3.99, regularly $4.99.
Galaxy Mozzarella Shreds is on sale for $2.89, regularly $3.79.
Also, Fathers day this weekend and we have cheeses for all your grilling needs. Scroll down to the end for some incredible burger recipes using our featured cheese of the month, fabulous Brie!
Pancakes Father's Day
Bob's Red Mill Pancake Mixes are on Owner Special this month. Choose from 10 grain, Buckwheat and Buttermilk—all are delicious for a Father's Day breakfast! The owner special price is $2.99; regularly $3.99. Take a video tour of their incomparable factory/ mill.
No time to cook from a mix? Check out Organic Batter Blaster for a super simple pancake breakfast with no muss or fuss! You can watch their kitschy demo video here
Coombs Maple Syrup is also on sale this month to top off all your yummy cakes, so stock up before June 30th!
Produce is the reason for the season
Some of the best of nature's bounty is at peak flavor in the summer. Enjoy it now because even though it may feel like it, summer does not ACTUALLY last forever!
Now in stock: Local peaches, Cherries. Strawberries, Blueberries, Blackberries, Melon, Grapes and more! Carry a towel when eating the peaches, you'll need it. (Note: our peaches are NOT refrigerated in order to help ensure that you get the most flavorful peach possible. But, this means you should buy them for a day or two at a time and eat accordingly.)
And, although fruit is rightly praised in this season, please, please, please eat some of this incredible local corn we've been getting. It is truly special.
Run for the board!
The Board is ramping up its annual election process, and the Nominations Committee would like to invite all Wheatsville owners to think seriously about running for a seat on the board. This is a different kind of leadership opportunity than you can find at any other organization. As a board, we are charged with acting on behalf and for the benefit of the owners of our co-op. We do this by using an incredible governance system that facilitates our leadership by focusing our energies on the "big-picture" questions, leaving the work of running the grocery store in the hands of Dan and his incredible staff. We have the great privilege of working for you, a diverse and passionate group of people who have invested in a business you believe in.
Members of the board serve three-year terms, receive a discount on purchases, and help to change the world in which we live through the perpetuation of co-op values and principles.
With our store renovation complete, this is a very exciting time to serve on the board. If you are interested, please click on the link to download a Board Packet and Application or pick one up at the Hospitality Desk.
In order to run as an 'endorsed' candidate (see Board Application for more information), you must attend at least one board meeting (always from 6-9pm) and one Orientation Session (times TBD). Please see the schedule below and RSVP if you plan on attending: email@example.com.
June 16 (TONIGHT! Wednesday 7:30pm) Orientation for Prospective Board Candidates
June 30 (Wednesday) Regular meeting of the Board of Directors
July 13 (Tuesday 6pm) Orientation for Prospective Board Candidates
July 17 (Saturday 1pm) Orientation for Prospective Board Candidates
July 27 (Tuesday) Regular meeting of the Board of Directors
August 1 (Sunday) Deadline to submit your application
August 24 (Tuesday) Regular meeting of the Board of Directors
If you want an even better pitch for running for the board, take a look at this Breeze article
The 2010 Nominations Committee
Well, that wraps it up for this week! I hope it's a great one for you and yours!
Wheatsville GM and e-mail guy!
Ingredients No. of Servings: 4
2 tablespoons extra virgin olive oil
4 bone-in beef short ribs*
Salt and pepper
1 small yellow onion, cut in 1-inch pieces
2 cloves garlic, crushed
1 carrot, peeled and cut in 1-inch pieces
1 celery stalk, cut in 1-inch pieces
1/2 cup port or red wine, optional
4 cups unsalted beef stock or broth
1 tablespoon tomato paste
1/2 cup red wine vinegar
1/2 cup water
1/2 cup sugar
2 red onions, sliced
6 tablespoons butter, at room temperature
8 slices country French bread
12 ounces Wisconsin Brie cheese, sliced
*Although short ribs are preferred, leftover pot roast can be substituted
For the meat: Heat a stockpot or Dutch oven over high heat. Add oil. Season short ribs on all sides with salt and pepper. Place in hot oil; brown on all sides. Remove ribs to a plate and add onion, garlic, carrot, and celery to pan, stirring to remove any brown bits from bottom of pan. Cook 5 minutes. Add wine, if using, and simmer to reduce liquid by three-fourths. Add stock and tomato paste; stir and bring to a simmer. Return ribs to pan; cover and lower heat to a bare simmer. Cook for 2-3 hours or until meat is fork-tender. (Can also be cooked in slow cooker or in a 300ºF oven.)
Drain liquid into a saucepan; remove meat from bones. Return liquid to stove and simmer until reduced by at least one-half. Pour over the meat and veggies. (Recipe can be prepared to this point a few days in advance and refrigerated. Gently rewarm meat when you are ready to make sandwiches.)
For pickled onions: Place vinegar, water, sugar, and a little salt in a saucepan and bring to a boil. Place onions in nonreactive bowl and pour the liquid over them; cover and cool.
To assemble sandwiches: Heat a skillet or sautée pan over medium heat. Melt 1-2 tablespoons butter and add 4 slices of bread. Top each with 1/8 of Brie slices, some of glazed meat and vegetables, pickled onions, another 1/8 of Brie slices, and top slice of bread. Spread 1 tablespoon butter on each sandwich top. Grill until bread is golden and cheese is melted, turning once during grilling.
THE FLAT IRON
Ingredients No. of Servings: 4
1 cup milk
1 teaspoon pure vanilla extract
2 large russet potatoes
Salt and pepper
4 tablespoons canola oil
8 slices bacon
8 thick slices firm white bread
4 tablespoons butter
8 ounces Wisconsin Brie cheese, sliced
Pure maple syrup, optional
Make dipping mixture: Whisk 2 eggs, milk, vanilla, cinnamon, and nutmeg in wide bowl. Refrigerate until ready to use.
Peel potatoes and cover with cold water in pot. Season with salt. Bring to a boil; lower heat and simmer for 5 minutes; turn off burner and let sit 15-20 minutes. Drain; rinse potatoes with cold water. When cool, grate with the large holes of box grater. Heat heavy skillet, preferably cast iron, over high heat. Add canola oil; heat. Spread shredded potatoes evenly over skillet bottom. Season with salt and pepper and cook for 5 minutes or until brown on bottom. Do not stir or disturb potatoes while cooking. Using a wide spatula, flip potatoes over and brown other side without stirring.
Fry bacon in skillet until brown and crispy. Remove; drain on paper towels. Return skillet to stove over medium heat and fry remaining 4 eggs. Remove eggs to a plate. Keep warm.
Heat griddle or skillet over medium heat and add butter. Remove dipping mixture from refrigerator. Re-whisk to blend well. Dip the bread slices, one at a time, in mixture. Grill one side. Flip. Brown second side. Top 4 slices each with 1 ounce Brie, a portion of the potatoes, 1 egg, two slices of bacon, and another ounce of Brie. Top with another prepared bread slice. Continue to grill sandwiches briefly to heat the Brie, being careful not to over brown bread. Serve with maple syrup on the side, if desired.