What’s Happening at Hahn's

It’s that time of the year again to dig the grill out of the garage, fire up the charcoal and cook up some good eats!

At Hahn’s you won’t believe the selection of grillable eats.

Fine cut steaks, fresh seafood, brats, and chicken are sold fresh and frozen for when the weather is just right.

Choose from a fine selection of Louie’s Finer Meats from Cumberland with more than 60+ varieties of brats. Beeler’s hot dogs, brats, and ham steaks and Applegate Organic Chicken Sausages. Yum!  Great organic, grass fed and natural beef options like Wierlein Farms, Laura’s and Meyers. And then there are the birds from Smart Organic Chicken. There aren’t enough days in the week to enjoy such good eats before you want to start over.

So stop in today for the charcoal, fuel, and good eats! And don’t forget the beer!

Herbalism Revived

by Kristina Beuning, Sunbow Farms

With the growth of the local food movement across the United States, you may have heard of the ‘term’ CSA in conversation with others, in the news or on a flyer.  While many different farm-specific definitions exist, the essence of the term remains the same regardless of your location.  Community Supported Agriculture (CSA) consists of a community of individuals who by purchasing shares in a farm pledge their support to a local farm operation.  As a result, the farmland becomes, either legally or spiritually, the community’s farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production.   So, how does Community Supported Herbalism (CSH) fit into this framework?   Herbal-focused CSHs aim to take the CSA experience beyond just food and a connection to the land, to ‘food as medicine’, using plants for healing, wellness, and education.  Like a CSA, CSH members purchase shares in the farm and in return are provided a box of fresh herbs and herbal wellness products each month.   Also like CSAs, variations on this theme are developing as this grassroots healing movement expands within the United States.

Herbalism has a long tradition of use outside of conventional medicine. In fact, plants have been used for medicinal purposes long before recorded history.

Herbalism has a long tradition of use outside of conventional medicine.  In fact, plants have been used for medicinal purposes long before recorded history. Ancient Chinese and Egyptian papyrus writings describe medicinal uses for plants. Other indigenous cultures around the world have used herbs for healing rituals and therapies throughout their history.  Interestingly, when these geographically disparate herbalist traditions were compared, researchers found that people from completely different parts of the world tended to use the same or similar plants for the same purposes.  In the early 1800s, scientists began to extract and modify the active ingredients from plants, synthetically manufacturing their own version of plant compounds.  Over time, the use of herbal medicines declined in favor of drugs.  Yet, over the last two decades in many Western Countries public dissatisfaction with the cost and side effects of prescription medications has sparked an interest in returning to natural or organic remedies for many ailments.

One way herbalists have reached out to their communities to share this traditional knowledge of plants is by the development of these Community Supported Herbalism cooperatives such as the one recently started at Sunbow Farm in Eau Claire, WI.  Owner and farmer, Kristina Beuning, has teamed up with two herbalists, Lisa Yakesh and Judy Behrens (a member of the American Herbalist Guild (see www.americanherbalistsguild.com) to grow local and, in most cases, native plants that have documented healing properties.    A Sunbow CSH share consists of a wide variety of herbal medicine preparations made from herbs organically-grown on the farm. In general, they contain formulas that address a variety of common conditions such as colds, flus, digestive issues, sleep, stress, and minor skin problems.   Each month’s box includes at least two 1 oz salves, a 1 oz herbal extract, fresh herbs, 3 oz bar of hand-milled soap and a 2 oz bag of an herbal tea blend .  As with a CSA, a bountiful season results in additional products being included in the box.  The monthly herb packages include information on the specific herbs and usage instructions, and the new herbal remedies for that month focus on seasonally appropriate remedies.  For example, during the start of cold and flu season, the November boxes might feature a calming tea, dried herbs for steaming, and a lung-centered extract.   Each month, products from the previous months are still available so that members can choose what they receive based on their own and their families needs.  Additional products are available for purchase if desired.   One important component of Sunbow CSH is education.  Each month, pick-ups coincide with monthly health education workshops taught by the herbalists .  “Many people may not even be aware of the usefulness of commonplace everyday ‘weeds’ that can probably be found in their own backyard or flower gardens.  For example, yarrow (Achillea millefolium), a common flowering perennial used in drought-tolerant plantings, can be used to staunch the bleeding of a nose or cut,” shared Lisa Yakesh.   As Judy Behrens stated, “Our goal is to make herbs accessible and commonplace for community members to use in the care of their families.  Through education, we hope to raise awareness about the usefulness and necessity of herbal medicine within a grassroots, everyday approach to taking care of ourselves.”

When considering the cost of joining a CSH, think about the last time you went to a doctor or drug store in search of a cure for a minor ailment.  If you sum up the co-pays, the potential lab costs, the prescription costs (and potential side effects), your time, and most importantly whether what was offered really helped solve the problem, it starts to make sense.  Why not try a relatively inexpensive natural alternative first?  Joining a CSH gives you access not only to locally-produced alternative healing products, but also to herbalists who can help you understand and use nature’s gifts of health and wellness.   For more information about Sunbow Farm CSH visit www.sunbowfarm.com or call 715-456-0184.

What’s New at Hahn’s Market?

When you first walk into the new Hahn’s Market you may not notice anything different than any other grocery store.  However, that could not be farther from the truth. Since last October, Hahn’s has been slowly and steadily changing over to a natural and organic grocery store, which is awesome for many reasons: organic and natural foods are better for us; we need a store like this in the area (especially on the north side of Eau Claire); and their bulk section will blow your mind.  With more than 200 bulk items at your fingertips, you have entered the bulktastic world of grains, nuts, teas and spices.  Prepare to be impressed and not just by the bulk section.

Please, take a verbal tour with me, I will show you around.  As we go left into the store you will find local meats and cheeses from Louie’s Meats in Cumberland, Castle Rock Cheese in Osseo, as well as a number of other well known local farms and dairies. As we proceed past the meat counter with prime choice cuts of steak, local meats like Meyer’s beef and Beeler’s pork as well as fresh seafood, we hit the produce. Here you have your choice of organic and non-organic fruits and vegetables. As we keep walking we see some local beers and wines from around the area and then we are at the dairy case in the back. So Delicious coconut yogurt is nestled between Organic Valley milk and other brands of organic dairy that you may have never seen anywhere else. The selection is superb.  As we round the back of the store, we find organic chips, crackers, and pretzels; then we round right and enter the frozen foods. Delight your taste buds with Amy’s Pizza, Kashi frozen dinners, and other frozen natural and organic options. The inside isles are equally impressive with organic baby items, organic canned foods, organic cereal, organic spices, and so much more. So stop by when you have time, stop by to browse and explore. With so many awesome options, you may be here a while so get a baby sitter if you have to.

We’ll see you when you get here. Drive Safely!

3045 North Hastings Way
www.hahnsmarket.com
715-835-1032

A Short Guide to World Tea Brewing

by Drew Seveland, Owner of Infinitea Teahouse

What is the best way to make tea? A simple question, but one with a myriad of answers. The traditional American experience, of course, requires a tea bag and a steaming mug of hot water. Steep until you can taste it, and it’s ready to sip. But throughout the ages, the art of making tea has transformed from one process into another, splintering with custom to give us multitudes of ways.
In much of China, the method prevalent is called gongfu. It involves placing a large clump of loose leaves into a small pot made of porous clay, called yixing, and steeping quickly and several times. In this way, Gongfu produces progressive steepings, each a little different from the last.

In Japan, there is a tradition of using a powdered tea called matcha. Matcha powder is made by finely grinding very fresh and high quality Japanese green tea leaves. In preparation, water is heated in a cast iron pot called a tetsubin, then frothed into a small bowl by a server using a bamboo whisk. A Japanese tea ceremony consists of several other steps, one of which is turning the cup several times to pay homage to the provider of the cup and the tea, a custom as functional as it is honorable, as matcha tends to settle quickly if the cup is not kept moving.

Chai is known by Americans for the latte syrup used at many coffee houses, which is most commonly combined with frothed milk. The term chai comes from India, where chai means, literally, tea. It has come to be understood in a wider sense as the preparation method of Indian black tea with cinnamon, clove, ginger, black peppercorn, and cardamom. Traditionally, this tea blend is prepared over a stove with slowly stirred milk and honey, then poured through a strainer.

From the preparation of Russia Kombucha, a fermented beverage with a small alcoholic content, to the multiple pots of Turkish tea, to Tibetan tea thickened with yak butter, we live in a world of many beverages, many tastes and customs, of one simple leaf.

Fresh

by Aphrodite Blue

Years ago I decided to do a long fast during the summer months. Having been so proud of myself for just finishing a 10-day water fast, I felt light, fresh, and wonderful. Upon completing my fast and thinking nothing of it, I returned to eating my Standard American Diet (SAD) of vegetarian food. Immediately my body took offense to cooked foods. I could not believe how bloated and all around sick I felt. Knowing foods shouldn’t make me feel this way, I recalled reading an article a few months prior about super model Carol Alt. She spoke of thriving on a living foods diet and how it changed her life. That night I started researching and discovered that when food is cooked it loses most of its nutrition, enzymes, and vitamins. AHA! I thought to myself, no wonder the SAD diet made me feel so bad. The following day I started my journey to an extremely high percentage raw lifestyle.

Fast forward almost four years, and I have seen many benefits of this dietary change, including little to no allergies. For a person that used to take at least one allergy pill daily just to survive, that was amazing. For the most part, my health problems have completely disappeared. I have wonderfully soft skin, unlike the bumpy skin I dealt with for most of my life. I rarely ever get sick and when I do it is usually only a day or two while others are sick for more than a week. However, one of the very best parts is that I have been able to release 30 pounds of unwanted weight.

If only I had a dollar for every time that someone has asked me how I get my protein. Out of curiosity, a few months ago I actually went and got my first blood test to see if I was indeed getting all the things that I needed. My numbers were perfect all around. I now carry a handy chart in my wallet to answer those questions about protein.

Although there are some challenges to remaining a raw vegan during the winter months, generally I no longer have any problems sticking to it. I tend to get excited for the seasonal produce that I can only get during the winter months at our local stores, such as oranges, mangos, plumellas, clementines, grapefruit, dates, and jicama. Creativity allows me to come up with new and fresh ways to eat these foods as well as fills up my original recipe book for the days when my creative juices are not flowing. Keeping such staples as raw Cacao, shredded coconut and flakes, coconut oil, agave, vanilla powder, lucuma powder, hemp protein powder, camu powder, chia, flax, sunflower and sesame seeds as well as many types of nuts, gogi berries, lentils, and Brazilian nut protein on hand allows for raw treats when I can’t make it to the produce section in my local store. On my counter are fresh growing alfalfa sprouts, mung beans, and sunflower seed sprouts which I throw on top of organic baby greens or make a salad of sprouts with a dressing. There is something so tasty about eating something fresh, alive, and full of nutrients started from seeds only a few days prior. It tastes almost as though the summer gardens have returned.

As a treat, occasionally I will make the trip over to my favorite fast food restaurant, The Raw Deal, in Menomonie, where they serve á la carte entrees and desserts that are uncooked. It is wonderful for a person like myself to be able to go out to eat every once in a while. It is also a great way for someone to be introduced to raw foods.

There is great support here now, unlike when I first began four years ago. Our raw vegan monthly potlucks have a fun social aspect to them while keeping the spirit of raw alive. These potlucks have become one of the highlights of each month and are growing in popularity as more people learn about the benefits of a raw vegan diet.

People ask me all the time about whether or not I actually like what I eat. I can’t get enough of the raw foods. Each and every experience is a taste explosion in my mouth. I no longer eat empty foods to fill me up. I no longer will eat something that doesn’t satisfy my taste buds. I absolutely LOVE the taste of living vegan foods.

Peacelovemusic@sprynet.com | http://groups.yahoo.com/group/rawmazingpotlucks/

Chocolate Tapioca Pudding

  • 2 cups raw cashews, soaked in 3-4 cups of filtered water overnight
  • ¼ cup chia seeds, soaked in filtered water overnight
  • ½ cup maple syrup or agave
  • 3 tablespoons of raw cacao powder

Do not drain water. Put soaking water and cashews into the blender. Add maple syrup or your sweetener of choice and blend until smooth. Add sweetener to your desired sweetness. Add raw cacao powder and blend. Taste. Add more maple syrup for a sweeter pudding or cacao for a more chocolaty taste. After reaching your desired taste, pour chia seeds into the blender and blend only long enough to mix. Blending the pudding longer will get rid of the tapioca texture.

This can be made without the cacao as well.

Enjoy. Keeps in the refrigerator for a week, however it won’t last that long without being eaten!