Come To The Oryana - Oryana Natural Foods Market

Natural Food News
March/April 2012 • 231.947.0191 • oryana.coop • 260 East Tenth St., Traverse City, MI
Come To The Oryana
General Membership Meeting
t’s that time of year again! Please join
us on Thursday, April 19, 5:30 p.m. at
Gilbert Lodge on Twin Lakes, for our annual
General Membership Meeting and enjoy a
wonderful dinner catered by our own Lake
St. Kitchen staff.
The General Membership Meeting is a
chance for
members to
gather in a
cooperative
spirit, break
bread
together,
vote for
new board
members, and
relax while
listening to
live music by
Joe Wilson.
Also on
the agenda
will be the
annual “State
of the Coop” address
that Steve Nance, our general manager, will
present.
Last but not least, we will announce
the winner of our Community Grant
Program for 2012. We received over two
dozen applications from local nonprofit
organizations and one lucky organization will
receive a check from us at the meeting.
Are you interested in serving on the
board of directors? There is still time to
run for the Oryana board! We need the
Oryana website at
www.oryana.coop
and in the store.
Please submit a
brief bio to board
member Rebecca
Teahen. You can
email your bio to
rebeccateahen@
gmail.com
You can vote for board candidates via
You must be a current member and have signed up
or renewed at least 30 days prior to the General
Membership Meeting in order to vote.
The Last day to sign up or renew is March 19.
involvement of committed Co-op members
to provide the best vision we can. Join the
innovative and creative forces that help guide
Oryana toward meeting our ends.
There are five open positions on the
Board. Candidate nominations are posted in
this newsletter; they are also posted on the
absentee ballot at the store beginning March
19 or you can vote at the meeting.
Come for the fun, the music, to
commune with fellow Oryana members, to
see who wins the grant, and, of course, for
the great food, on Thursday, April 19, and
celebrate all it means to be a member at
Oryana.
what’s inside
I
2 - From the GM
3 - From the Board President
4 - Why I Love My Co-op
5 - Skinny on Coconut Oil
6 - Our Local Vendors
6 - Honey From China
7 - From The Cellar
GMM Info
Date: Thursday, April 19
Time: dinner at 5:30
Meeting starts at 7:00
Location: Gilbert Lodge
at Twin Lakes Park
6800 N. Long Lake Rd.
4 1/2 Miles west of T.C.
Map: See page 12
For more info: 947-0191
Br in g th e K id s!
8 - Cleansing Foods
9 - Co-op Kids Page
10, 11, 12 - Community Grant
12, 13, 14, 15 - Oryana Board of
Directors’ Election/Candidates
16 - What’s New in Grocery
16 - Breakfast at Oryana
Permit 97
Oryana Food Cooperative, Inc.
260 East Tenth Street
Traverse City, MI 49686
PAID
Presorted
Standard
U.S. Postage
Spring
Reflections
Join the
Co-op!
By Steve Nance, General Manager, [email protected]
STORE HOURS
Mon. through Sat. 7:30 - 8 Sunday 10 - 6
Food Stamps Accepted
Bay Bucks Local Currency Accepted
The purpose of Oryana Natural Foods
Market is to provide high quality food
produced in ecologically sound ways
at fair value to member-owners and
the community. Oryana memberowners and staff are committed to
enhancing their community through
the practice of cooperative economics
and education about the relationship of
food to health.
Newsletter
Editor and Layout: Luise Bolleber
Contributors:
Luise Bolleber, Dick Evans, Sandi
McArthur, Steve Nance, Amy Tennis,
Crystal Turner, Karl Webber
Statement on the Cooperative Identity
Definition: A cooperative is an
autonomous association of persons
united voluntarily to meet their
common economic, social, and
cultural needs and aspirations
through a jointly-owned and
democratically-controlled enterprise.
Values: Cooperatives are based
on the values of self-help, selfresponsibility, democracy, equality,
equity and solidarity. In the tradition
of their founders, cooperative
members believe in the ethical
values of honesty, openness, social
responsibility and caring for others.
A
s the Board and
staff plan for
the April General
Membership Meeting, I, as General Manager, start to
plan my State of the
Co-op presentation.
This is the time I
reflect on the past year as well as try to corral
all the plans for the current year into some
form that I can articulate to our memberowners.
Financially, the co-op did well with sales
of $10,896,000 and a net profit for the year.
We were able to use some of the profit to
make investments in needed equipment like
the new Point of Sale (cash register) system
that we installed last spring. We also replaced old computers and invested in a computer network. These tools help our team
be more efficient and provide better service
to member-owners. Being able to pay for
these tools with current profits helps keep
Oryana’s cash position strong. These investments also were a good strategy to help cut
our tax burden so that Oryana essentially
gets a discount on the improvements by being able to use current depreciation.
Last year we completed of a number of
other projects including the development of
a new website and revised look for the news-
letter. Lori Korb, our Front End Manager,
coordinated the implementation of a new
cash management system as well as oversight
of our new Oryana housekeeping team.
Organizational change was also a big
part of 2011. Oryana’s growth has provided
both challenges and opportunities and putting the right folks in the right positions was
a focus last year and include the high level
changes below:
• Combined Café and Kitchen
under one Food Service Manager,
Elizabeth Hamilton
• Eldon Horner appointed new
Store Manager
• Flo Christopher appointed new
Demo/events Manager
• Brian Bowman appointed new
Grocery Department Manager
• Gabe Eriksen appointed
Grocery Operations Manager
• Wendy Walter appointed new
Human Development Manager
In reflection, I feel so fortunate to
work with everyone in our great Oryana
team and thank them for their efforts in
all we did in 2011. I also look forward to
working together to make the Oryana experience even better for our member-owners
and the community and to fulfilling the
Oryana Ends in 2012.
Supporting a socially responsible,
locally-owned business.
Voting privileges and opportunities
to participate in governance.
A 5% discount on 6 transactions
of your choosing every year. A
potential savings of $30 on just six
$100 average purchases.
Case discounts that average 20% on
most pre-orders.
Access to discounts and incentives
from Oryana’s Community Partners.
Discounts for Oryana cooking and
other classes
Four times a year, we hold Member
Appreciation Days when we offer
unique discounts and give-aways to
our members.
Ability to vote for a non-profit local
organization to receive our annual
community grant.
Natural Food News delivered to
your home or business.
Cooperative Principles
Voluntary and Open Membership
Democratic Control
Member Economic Participation
Autonomy and Independence
Education, Training and Information
Cooperation Among Cooperatives
Concern for Community
In profitable years we may distribute
patronage rebates to member-owners based on their purchases within
the past year.
www.bearclausepublications.com
2 • March/April 2012 • oryana news
Oryana Food Co-op membership
is open to all. It is not necessary
to be a member to shop at
Oryana, but being a member
does have some great benefits:
A membership is only $20
per year. Just ask one of
our friendly cashiers at the
Customer Service Desk and
they will sign you up!
Demos • Prizes! • Samples
Member
Appreciation Days
Tues. April 24
Wed. April 25
Members...
Show your card & save
10%
Storewide
Want a Good Deal
For Your
Advertising Dollars?
Natural Food News
is printed bi-monthly, 6 times per year.
It is direct-mailed to over 3,000
households and about 1500 are distributed in the store and other outlets. The newsletter is also available
on our website, www.oryana.coop
Display $75
Half Display $45
Become a community
partner of Oryana and
get 1/2 off these rates!
For more information email Luise
[email protected]
Advertisements in Natural Food News
are paid for by the advertiser and do not
necessarily imply endoresements of any
product or service by the Oryana Board,
management or staff.
Natural Food News is printed by
Stafford Media Solutions.
Durable Goods
Durable
& Goods
&Rare
RareFinds
Finds
Shall We Gather
At the Gilbert?
By Amy Tennis, President, [email protected]
S
eems like yesterday
we had our annual
General Membership
Meeting, “GMM” at
the Gilbert Lodge. A
beautiful, sunny day, the
drifting clouds reflected
in the glassy surface of
North Twin Lake, Joe
Wilson crooning in the background and
a magnificent, towering confection called
croquembouche! Let’s do it again, shall we?
Thanks to the wonderful feedback we
received, the GMM will once again be held
at Gilbert Lodge. This year, the event will
be held on Thursday, April 19 from 5:30 to
8:30 pm. After enjoying a delicious Lake
Street Kitchen dinner together, members
will get an update on the board’s activities
and Steve will give his state of the co-op
address. A final call for board of director
candidates will be made and a vote tallied.
We will wrap up the evening with the announcement of the 2012 community grant
award recipient.
The annual GMM is a “must attend”
event for those who like to keep their
fingers on the pulse of Oryana. It is also
a wonderful celebration of the good work
being done in and for our community,
thanks to your membership and support.
As Steve begins his third year at the
helm, with newly appointed Store Manager
Eldon Horner at his side, these are very
exciting times for Oryana. We crossed the
threshold of $10 million in sales in 2011
and continue to grow. We implemented a
high-tech point of sale system that is now
tabulating our purchases for the purpose
of paying member patronage rebates in
early 2013. We continue to provide support to our community through education,
grants and sponsorships, while carrying
out our mission to provide high quality
food produced in ecologically sound ways
at fair value to member-owners and the
community. Oryana members and staff are
committed to enhancing their community
through the practice of cooperative economics and education about the relationship of food to health.
Come! Celebrate all that our community is because of you and Oryana! See
you there!
Oryana
Board of Directors
Oryana Community
Partners Discount
Get $6 off marked
price 2x per year
100% Baybucks
Accepted First $500
odomreuse.com
231-276-6330
Amy Tennis
Sean Burns
Derick Hall
Jim Dagwell
Ken Quitugua
Craig Mulder
Rebecca Teahen Neill Varner
Karen Howie
You can email the Board at
[email protected]
oryana news • March/April 2012 • 3
ins Chili Cook-O
ff!
W
Or yana
Why I Love My Co-op
I
n honor of the 2012 International Year of Cooperatives, we
invite member-owners to write a
short essay telling us why you love
Oryana. Tell us why you became a
member and what being an Oryana
member-owner means to you. We
will choose one essay to be published in a future edition of this
newsletter and post all the essays in
the store. The winning essayist will
receive a $25 Oryana gift card.
Tom and Flo serving up smiles and tasty
vegetartian Santa Fe chili
Way to go, Lake St. Kitchen, winning the
Best Vegetarian category for the 3rd year
in a row at the 2012 downtown
Traverse City Chili Cook-off !
Personalized,
affordable, and
compassionate care
for your furry friends.
Locally owned and
serving the area for
30 years.
Hearth Baked Artisan Breads
229 N. US 31 South • Traverse City
Naturally Leavened Organic Breads & Baked Goods
Open 7 Days a Week
Hours: Mon - Sat 10 - 6
Sunday 12 - 4
811 Cottage View Dr.
in the Grand Traverse Commons
Doctors Live Onsite
Tom Mertaugh DVM
Karen Mertaugh DVM
Val Prettyman DVM
Katie Zayaz DVM
www.traversevet.com
Friend Us on Facebook!
4 • March/April 2012 • oryana news
Walk, Talk, Taste
Store Tours
Animal Medical Center
231.943.8500
Please limit your essay to 350 words
and include your name and phone
number. Send it as a Word document or in the body of an email to
[email protected]. If you have a
photo of yourself, please email that
also. The deadline is April 1.
(231) 941-1964
www.pleasantonbakery.com
?
?
?
Do you feel intimidated by the world
of Oryana or just want to learn more
about what we have to offer? This
tour is packed with samples, food
facts, and new products to try.
Schedule:
Saturday March 10th 10-11:30
Saturday April 14th 10-11:30
Free Tour!
But registration is required. Please
register at Customer Service or call
947-0191
The Skinny On
Coconut Oil
by
Sandi McArthur, Education/Outreach Coordinator
F
or decades now, consumers have been
told to avoid coconut fat because it is
a saturated fat and therefore “bad.” It is
indeed a saturated fat (92%), but if you look
at its composition, you
might be urprised to
learn that coconut fat
actually has beneficial
properties that contribute to health and
well-being.
Two thirds of
coconut fats are medium chain fatty acids
(MCFAs) which are
easier to digest. They
are readily converted
into an energy source
utilized by our body
and brain. Lauric acid is
one of the MCFAs in
coconut fat that is very important to overall
health, not only because it is a rich source
of antioxidants and fat-soluble vitamins,
but it also has anti-microbial, anti-fungal
and anti-viral properties that aid digestion
and strengthen the immune system. These
MCFAs have also been shown to improve
metabolism, support proper thyroid function, and even play a role in restoring and
improving memory.
Mary Enig Ph.D., a lipid biochemist and
nutritionist working with the Weston Price
Foundation, has done extensive research on
saturated fats. Their research is liberating
Cooking with Coconut Oil
Coconut oil is solid at room temperature and shelf stable for at least 2 years. It is aromatic
and rich in flavor, providing that exotic touch of the tropics to many dishes, leaving you
with a satiety that comes from great food that satisfies and nourishes. Try a little coconut
oil in these easy and delicious recipes.
Coconut Rice Pudding
1/2 cup white basmati rice
2 1/2 cups coconut milk
pinch salt
1/4 cup maple syrup
1/4 cup coconut cream
1 teaspoon vanilla
In a heavy-bottomed saucepan combine all ingredients except vanilla. Place
over medium high heat and bring to a
boil. Reduce heat to medium-low and
simmer until the rice is tender about 25
minutes. Remove from heat and stir in
vanilla. Served warm or chilled.
Thai Chicken Vegetable Curry
Adapted from EcoViva.com
Serves 4
4 tablespoons virgin coconut oil
2 cups diced raw chicken
1 head bok choy, medium dice
1 onion, medium dice
tropical saturated fats from the “bad” list by
explaining how fats work in the body and
their role as part of a healthy whole foods
diet. Saturated fats are very stable and not
prone to oxidation or rancidity. They play a
key role in maintaining cell integrity, enhancing the immune system, protecting the liver
from various toxins, and are a source of the
fat soluble vitamins, A, D, E and K.
The Weston Price Foundation has
done extensive research on tropical native
populations, and their diets and use of tropical oils including coconut oil. In essence,
these cultures have been using these oils for
thousands of years without adverse health
effects such as obesity, heart
disease, or diabetes. They
were, in fact, quite healthy
until the introduction of
“Western” foods that were
highly refined, sweetened,
processed, and full of
hydrogenated oils. It was
after the introduction of
these foods that these oncehealthy populations started
to develop heart disease and
diabetes so prevalent here in
our part of the world.
So perhaps we could
take a cue from these native
populations and refrain from
isolating a food component
as being good or bad. Instead, we could look
at how whole foods make up a healthy diet,
of which fats – including saturated fats – are
an integral part.
1 red pepper, medium dice
1 teaspoon fresh ginger, minced
1 clove garlic, minced
2 cups chicken stock
1 14-oz can coconut milk
1 teaspoon red or green curry paste
1 tablespoon fish sauce
In a large sauté pan heat 2 tablespoons coconut oil over medium heat
and cook chicken about 5-7 minutes.
Remove to a bowl and cover to keep
warm. Heat remaining 2 tablespoons
coconut oil in the same pan and sauté
onions until soft, about 5 minutes.
Add red pepper, bok choy and ginger
and cook for several more minutes.
Add garlic and sauté for 30 seconds
more. Dissolve the curry paste in a
few tablespoons of chicken stock
and add to the sauté pan with the
rest of the stock, coconut milk, and
fish sauce. Add the chicken and heat
through. Serve with brown rice.
What is Extra Virgin
Coconut Oil?
The term “extra virgin” means the
oil has been expeller pressed at low
temperatures, which preserves the
healthy properties within the oil.
Standard extraction methods of coconut oil involve the use of chemical
solvents such as hexane, a petroleum
by-product and neurotoxin, and it is
typically then refined, bleached, and
deodorized using high heat. Choose
extra virgin coconut oil for great taste
and good health.
Oryana carries several great brands
of virgin coconut oil. You can find
them in the cooking oil section.
More Coconut
Products at
Oryana
Kelapo Coconut
Baking Sticks
Use in place of
butter, 1:1 ratio
Artisana Coconut
Butter
Pureed whole coconut
flesh. Use as a spread,
in smoothies, baked
goods, & desserts
So Delicious
Dairy-free
coconut milk,
(fresh and aseptic
package) coconut
“Yogurt,” coconut
coffee whitener,
coconut ice cream
oryana news • March/April 2012 • 5
Meet Our Local Vendors
Champion Hill Farm Honey
G
nity quite supportive of his
endeavor and greatly appreciates the network of friends
acquired through his business.
What he finds most challenging is the ongoing effort
to ensure the health of the
bees in the face of increasing
environmental threats. To keep
the bees in good shape, he provides individualized attention
to each hive and uses organic
methods for integrated pest
management.
His honey is available
raw and lightly processed. He
also sells pollen and beeswax
in season. A favorite way that
Griswold enjoys his honey is
with plain yogurt and oatmeal.
In addition to Oryana,
Champion Hill Farm honey
is also sold at Burritt’s, Mary’s
Kitchen Port, Honor Family
Market, and various farmer’s
markets throughout the region.
reg Griswold of Champion
Hill Farm in Beulah started
small-scale beekeeping in 1983.
His interest in beekeeping stems
from his fascination with bees and
what amazing creatures they are.
He started out working part-time at
Jone’s Bee Yards, now Sleeping Bear
Farms, and his interest grew from
there. His full-time business was
born in 2009 and Griswold never
grows tired of his industrious insects as they always have something
new to teach him.
He has approximately 150 hives
overwintering this season. Most of
his hives are located in rural fields
where the star thistle plant grows
wild. Honey produced by the star
thistle flower has a sweet and mild
flavor.
What Griswold particularly enjoys about his occupation is working
outdoors, as well as the relationships
he is building through sales of his
honey. He finds the local commu-
The Problem With
Chinese Honey
I
s there such a thing as honey that isn’t
really honey? Yes. According to the
FDA, if the honey contains no pollen,
then it’s technically no longer honey.
The problem with pollen-less honey is
that it’s impossible to track its origin. But
this type of ultra-filtered “honey” tends
to come from China and may also contain heavy metals and antibiotics. Chinese
honey is banned in the European Union
but the U.S. continues to accept ship-
ments of inferior Asian honey.
How do you know if the honey
you’re buying is safe? If you buy honey
from Oryana or any co-op or health
food store, it is certain to contain pollen
and therefore be fine to eat. But if you
buy generic brands at regular grocery
stores or chain drugstores or use the
little packets at fast food restaurants,
these have been found to be mostly
pollen-free, hence coming from China.
Honey
Test Results
• 100% of honey purchased at farmers markets, co-ops and stores
like PCC and Trader
Joe’s had the full, anticipated, amount of pollen.
• 77% of the honey sampled from big box stores
like Costco, Sam’s Club,
Walmart, and Target had
the pollen filtered out.
• 100 % of the honey
sampled from drugstores
like Walgreens, Rite-Aid
and CVS Pharmacy had
no pollen.
Source: foodsafetynews.com
6 • March/April 2012 • oryana news
Oryana
Oryana
Health Tours
Health
Tours
Join us for informative shopping
tours for your health. Do you
have questions concerning what
to eat for a heart-healthy, diabetic,
or other special diet? Learn to
integrate healthy whole food into
a practical lifestyle. You will gain
the knowledge and confidence
you need to make the best choices
for your health condition.
Diabetes Tour Monday, Mar. 12, 9:30-10:30 a.m.
Learn which foods affect blood
sugar and which are best choices
for blood sugar control. Samples
will be provided as well as recipes
and the basic facts for diabetes and
eating.
Heart Health Tour
Monday, Mar. 19 9:30-10:30 a.m.
Learn which foods affect your
blood cholesterol and heart health.
Samples will be provided as well
as recipes and the basic facts for
heart-healthy eating.
Food AllergiesTour
Monday, Apr. 16, 9:30-10:30 a.m.
We will address food allergies and
provide a variety of food choices
and substitutions. We will cover
both childhood and adult allergies.
Samples will be provided as well as
recipes and the basic facts for food
allergies.
Weight
Management Tour
Monday, Apr. 30, 9:30-10:30 a.m.
Learn how food choice can help
with weight loss and weight
management success. Samples
will be provided as well as recipes
and the basic facts for weight
management.
Registration is Required
for these FREE tours. Please
register at Customer Service or
call 947-0191.
From The Cellar
Introducing
k
ic
P
s
’
l
Kar
Wine & Beer Tastings
by
Karl Webber, Grocery Department
I
n 2011
the state
of Michigan
enacted a new
law allowing
retail licensees
of beer & wine
to conduct instore samplings
for their customers. This is great news for
Oryana as we will now be conducting beer
& wine samplings for our members and
guests.
The law allows that “the tasting
samples provided to a customer cannot
exceed 3 servings at up to 3 ounces of
beer or 2 ounces of wine within a 24 hour
period.” Those wishing to sample will also
be required to show valid photo ID proving legal age.
We will be within these regulations
as our plan would be to have 2 beers or 2
wines and serve only 1 ounce of each for
a total of 2 ounces served per customer
per event. We hope to have 1 or 2 samplings per month on Fridays from 4-6 p.m.
although this may be subject to change.
Friend us on Facebook and sign up for
our bi-weekly e-newsletter on our website
to receive announcements of upcoming
tastings. You can also check the events page
on our website, www..oryana.coop.
Another Great
Cooperative!
2012 has been designated the International Year of Cooperatives by the
United Nations, and Oryana and our
local TBA Credit Union have joined
forces to support and promote each
others’ cooperative enterprises.
A few TBACU facts:
1. Yes, TBACU is a co-op! This is
not your average corporate bank.
TBA Credit Union is different
from other financial institutions
in that it exists to help people
vs. making a profit. Like Oryana,
TBACU and its members share
the common goals of:
• Voluntary and open membership
• Democratic member control
• Member economic participation
• Autonomy and independence
• Education, training, information
• Cooperation among cooperatives
• Concern for community.
1. TBACU hosts community
events! Their next event is the
6th Annual Kids Day on April 21.
2. TBA has student-run credit unions
in area schools to encourage financial responsibility in youth.
A
bout 90 miles south of Barcelona, Spain, are two appellations that produce some of the
country’s finest wines. The more famous
of these is Priorat. The other appelation
is Montsant, which forms a horseshoelike shape around Priorat. Monstant was
established as a D.O. (Denominatión de
Origen Calificada, Spain’s highest quality
classification) in 2001 and has over 5000
acres of vineyards averaging 30 years of
age, about 90% of which are red grapes.
Aviva Vino winery produces the
blended red wine Montsant Bula. The
grapes are Carinena, Garnacha and Syrah.
After hand harvesting the grapes, the
juice is fermented for 15 days in closed
stainless steel tanks. It is then aged more
than 4 months in French and American
oak barrels. Only 2500 cases were produced for the United States.
Bula recieved a 91 point rating from
Robert Parker, a leading U.S. wine critic,
and I believe it is the best wine in our
department right now. I encourage you to
try it with grilled beef or baked chicken
as well as hearty tomato dishes. Saluté.
Congratulations
Member-Owner
Becky Morris!
Winner of the
Member
Appreciation
Days giveaway, a
brand-new pair
of Tubbs snow
shoes from our
partner
McLain Cycle &
Fitness
Consider supporting your local cooperative credit union by switching to TBACU.
For more information about TBACU’s offerings go to
tbacu.com or facebook.com/tbacreditunion
oryana news • March/April 2012 • 7
CFor Spring
leansing Foods
by
Luise Bolleber
E
ating seasonally is something we at
Oryana encourage everyone to do.
It makes sense from numerous standpoints including taking advantage of
the freshness of locally-grown food and
supporting local farmers. Thus, as winter
begins to wane, our bodies start to crave
lighter fare, almost in anticipation of the
upcoming first local greens, peas, and
asparagus. This is the perfect time to help
our bodies detoxify and cleanse from
winter’s hibernation. Choosing cleansing
foods will help the body’s spring detoxification process. If you don’t care to embark on a full-blown detox regimen, you
can still focus on certain foods that are
particularly cleansing in their properties.
Below is a partial list of cleansing foods
and some recipes that incorporate cleansing foods.
Foods That Cleanse
• Lemon cleanses the liver and
•
•
•
•
helps convert toxins into a
water-soluble form so they can
be easily flushed from the body
Cabbage stimulates the
activation of two crucial liver
detoxifying enzymes that help
flush out toxins
Grapefruit boosts production
of liver detoxification enzymes
that help flush out toxins
Dark leafy greens are
packed with chlorophyll, which
helps to eliminate toxins, especially heavy metals
Seaweed binds to heavy metals and radioactive waste and
helps eliminate them
Avocado and Grapefruit Salad
2 pink grapefruits
2 avocados, peeled, pitted and diced
1/4 small red onion, thinly sliced
1 head Bibb lettuce or mixed baby
greens
pinch sea salt
Peel grapefruits and remove all the
white pith. Cut out each segment along
the side of the membranes. Place in a
bowl and add avocados, onion, and salt
and toss gently. Spoon salad over lettuce
leaves or baby greens and serve.
• Cayenne aids digestion and
•
•
•
•
improves circulation, both
of which help the cleansing
process
Garlic activates liver enzymes
that filter toxins
Avocado helps the body
produce glutathione, which
is necessary for the liver to
cleanse harmful toxins
Beets contain compounds
that make them excellent
blood purifiers and liver
cleansers
Apples contain pectin which
binds to heavy metals and
helps escort them out of the
body
Master Cleanse Lemonade
Cleansing Garlic and Lemon Soup
1 large head fresh garlic
Olive oil for drizzling
2 tablespoons olive oil
1 yellow onion, chopped
1 tablespoon parsley, chopped
½ teaspoon thyme
15 garlic cloves, peeled
4 cups vegetable stock
2 tablespoons fresh lemon juice
1/2 cup coconut milk
½ teaspoon sea salt or to taste
Freshly ground black pepper, to taste
Fresh parsley for garnish
1. Drizzle garlic head with olive oil, wrap
with foil and bake at 350 for 1 hour or
until soft. Let cool and squeeze clove
pulp into a bowl.
2. In a heavy-bottom saucepan, heat olive
oil over medium high heat. Add onions, parsley and thyme and cook until
the onions are just softened, about 3
minutes. Add fresh and roasted garlic,
and cook, stirring often, another 3-4
minutes. Add vegetable stock and
lemon juice, turn down the heat and
let the soup simmer, covered, for 3540 minutes, or until garlic is tender.
3. Blend the soup using a handheld
blender until smooth. Add coconut
milk and return to a simmer but do
not boil. Add salt and pepper to taste
and garnish with parsley.
from “The Complete Master Cleanse”
“The Complete Master Cleanse” recommends 6-12 glasses of lemonade a day when
following the cleanse. We suggest reading
the whole book before undertaking a cleanse
process. Oryana sells copies of this book
2 tablespoons maple syrup
2 tablespoons fresh organic lemon juice
pinch cayenne pepper
10 oz. filtered water
Make sure lemons are room temperature.
Stir ingredients together and drink!
8 • March/April 2012 • oryana news
Apple Beet Salad
1 teaspoon grated fresh ginger
1 pound beets, peeled, grated
1 large apple, diced small
1 tablespoon cider vinegar
1/2 teaspoon sea salt
1-2 tablespoons extra-virgin olive oil
chopped parsley for garnish
Place apples, beets, and ginger in a bowl. Add cider vinegar
and salt to bowl and toss to coat evenly. Add olive oil and
toss again. Serve immediately garnished with parsley or let sit
for 20 minutes to allow the flavors to meld.
Co-op Kidz’ Page
by
Crystal Turner, Assistant Wellness Manager, [email protected]
W
elcome
to anothern edition of the
Oryana Kidz’
Page. As you
may already
know, this
page is
dedicated
to kids of ALL ages. Everyone
is encouraged to participate by
sharing suggestions, comments,
and/or asking questions. Simply
write your name, city, state, and
your comment on a Co-op Kidz’
card and place it in the green
Co-op Kidz’ box, located across
from Customer Service. We’d
love to hear from you!
Did you Know?
Oryana
Lake Street Kitchen
Scones
Layla Bunce, Luther, MI
KID Z
Choice
Yummy Earth Organic
Lollipops
Mae Tank, Traverse City,
MI
The Rochdale Cooperative Pioneers
The cooperative movement began in
Europe in the 19th century, primarily
in Britain and France, and the first
documented consumer cooperative
was founded in 1769.The first Rochdale principled co-op was started in
1844 in Rochdale, England, which
is the basis for development and
growth of the modern cooperative
movement.
Remember...
Every day is
Earth Day!
2012 is the
International
Year of Co-ops!
A
ll around the world this year,
people will celebrate a business model that puts people
first, provides innovative ways to
meet member needs, and provides
local service while being part of
a global network. Cooperative enterprises build a better world, and
U.S. co-ops are coming together to
celebrate the International Year of
Cooperatives. How cool!
Oryana St. Patrick’s Match Scavenger Hunt
“All That’s Green”
Match each of the festive “green” items listed in the left column
to the correct department in the right column. Have fun!
Margo Shook from Traverse City enjoys a
“Green Goodness” drink in the Lake Street Cafe
Green Split Peas
Produce Department
Fresh Green Goodness Juice
Wellness Department
Annie Chun’s Seaweed Snacks
Grocery Department
Amazing Green Grass Superfood
Housewares
Granny Smith Apples
Bulk Department
Spring Green Water Bottle
Lake Street Cafe
oryana news • March/April 2012 • 9
Winners
The 2012 Oryana Past
of the Oryana Community Grant
Community Grant
O
ryana’s Community Grant Program is
a charitable giving program based on
Cooperative Principle #7 which states:
“While focusing on member needs,
cooperatives work for the
sustainable development of
communities through policies
and programs accepted by their
members.”
In each profitable year we have,
Oryana pledges to donate up to 10% of all
year-end proceeds (pre-tax) to a non-profit
organization in our community.
We feel the Community Grant
Program is one way that Oryana can help
build a sustainable community within
the Grand Traverse region. And you, our
member-owners, are the ones who decide
which organization receives the grant
money.
Last year we received applications
from 23 excellent organizations and Fresh
Food Partnership and Tart Trails tied for
the most votes to receive a $5,500 grant
from Oryana, split 50/50.
This year we revamped our application
process and designated a committee
composed of Directors of the Oryana
Board to evaluate and narrow down the
grant applicants, of which there were 29.
Applicants must be local as defined
by Oryana, which includes the following
nine counties: Antrim, Benzie, Charlevoix,
Grand Traverse, Kalkaska, Leelanau,
Manistee, Missaukee, Wexford.
Additionally, applicants must be a
non-profit registered with the IRS, and
special consideration is given to those
organizations that are in agreement with
the Oryana Ends as defined by the Board
of Directors. Ends are policies that broadly
define the desired Oryana organizational
vision. The six issues they cover are
economy, localism, wellness, education,
community, and model workplace.
Please read the statements provided
by each finalist applicant, get a ballot from
Customer Service, and cast a vote for your
top pick. The winner will be announced at
the general membership meeting in April.
2009
Little Artshram
2010
Bay Area Recycling for Charities
2011
Fresh Food Partnership
Tart Trails, Inc.
2012 Oryana Community Grant
Finalists
Freedom Builders
Grand Traverse Conservation District
Grow Benzie
Habitat for Humanity
Leelanau Conservancy
Paperworks Studio
The Community Grant
Voting Process
... is open to all
member-owners.
Beginning Thursday, March 1, we ask you to stop by the
Customer Service Desk, get a ballot, and vote for one of
these fine organizations. The winner will be announced at
the General Membership Meeting in April.
2011 Grant Winner representatives Dianne Navarro of Fresh Food
Partnership, Deb Westphal and Don Cunkle of Tart Trails, with
Steve Nance, Oryana General Manager
10 • March\April 2012 • oryana news
Voting Begins March 1
Paperworks Studios
P
A Program of Goodwill Industries
aperworks Studio’s (PWS) mission is to enrich the lives of physically disabled and
disadvantaged people by providing employment, job training and a creative outlet.
PWS’ goal is to enrich the lives of our artists (employees) and help them to overcome
barriers to independence. PWS makes beautiful handmade paper and cards.
Our handmade paper products are made almost entirely from recycled materials.
We incorporate materials such as blue jeans, sweaters, coffee grounds, and beer brewing
by-products to create our paper. Much of PWS’ paper uses abaca as an ingredient in our
paper pulp – abaca is a natural vegetable fiber.
The demand for Paperworks Studio’s hand-made paper and cards is at an all-time
high. One of the reasons that we have achieved record sales has been a result of hiring
a dedicated salesperson. (We were able to hire a salesperson as a result of a 3-year grant
from Rotary Charities.) We have also made changes to our marketing strategy which has
increased sales. Record-level sales are wonderful news! However, we now have a “good”
problem - we need assistance from community partners like Oryana to keep up with
the demand! This grant will provide additional papermaking materials and support for
our artists so that they can further their on-the-job training and meet the demand for
increased card orders.
PWS began as a project of Traverse Bay Intermediate School District (TBAISD.) In
order to grow the program, Goodwill acquired PWS in 2008. PWS is a “real” business,
not a classroom simulation.
PWS improves the lives of local people and positively impacts the environment. We
develop employability skills of disabled and disadvantaged people - opening the doors
to job opportunities that may otherwise be closed to them. We save many items from
landfills such as jeans and sweaters. These outcomes are all achieved by manufacturing
beautiful cards.
S
G
row Benzie, a 501 (c) 3 community non-profit farmstead, is in its fourth year of
operation. Its mission is to enrich the lives of Benzie County residents by fostering
self-reliance through education in agriculture, nutrition, job training and life skills.
The farmstead has been largely renovated during the past 3 years, phase I, and is
quickly becoming the community center of excellence that was originally envisioned. Because of the dire nature of the local economy, Grow Benzie is driven to escalate its efforts
to create a vibrant regional economy through support of small-scale, local food entrepreneurs. The purpose of the grant is to provide a shared-use, licensed kitchen facility aimed
at incubating start-up food businesses, increasing the availability of locally-grown and
produced foods, and fostering cooking/food preparation skills.
Our Farmers Market vendors, chefs and local caterers have repeatedly spoken of the
need for such a facility in the area as it would allow them to expand production without
having to invest in costly infrastructure that can impede the growth of small businesses.
By providing licensed commercial kitchen space paired with an incubator program for
food entrepreneurs, we believe Grow Benzie can act as a catalyst for regional economic
activity. As we help support our clients build strong business foundations, they will grow
and need to hire employees to support their production. They will expand their offerings into our community, keeping local dollars in the community. This also means more
people will have access to local food. We believe the business side of the incubator business will not be limited only to food production but will be utilized by others interested in
starting businesses. (Benzie County Grand Vision Update - Record Patriot, 10/26/10).
We are targeting within a 30 mile range (but not limited to) of Grow Benzie which
would encompass all of Benzie, and most of Wexford and Manistee counties, all three
underserved counties with unemployment rates of 13.6% (Benzie), 12.9 %(Manistee), 17.6
%(Wexford) (2011 Michigan by county Health Rankings) compared to Michigan’s overall
unemployment of 11% (September 2011)
Leelanau Conservancy
ince our founding in 1988, the Leelanau Conservancy has worked tirelessly to conserve
the land, water and scenic character of the Leelanau Peninsula. Over the past 23 years, we
have grown into one of the most successful and respected land trusts in Michigan, establishing 21 natural areas and preserving over 8,005 acres and 27 miles of shoreline, stream and
river frontage.
As an organization, we believe in working together with like-minded individuals and
families to find conservation solutions. We operate with the philosophy that a good conservation project must be good for both the land and the people involved. With this ethic in mind,
the Conservancy developed the FarmAbility Program in response to needs expressed by the
Leelanau farm community.
As the first privately-run program of its kind in the United States, FarmAbility has three
primary goals:
• Ensure up to 15,000 acres of farmland will remain available for local food production
for the next 10 years or more
• Provide enrolled farmers with more access to educational programs for enhanced farming practices and improved profitability
• Better position enrolled families to transfer the farm to the next generation through
estate or tax planning
To achieve these goals, FarmAbility offers modest, financial incentives, in return for
families’ commitment to farm their lands for a 10-year period. Enrollees sign “Farm Conservation Agreements,” providing the Conservancy with a right-of-first-refusal to buy and
preserve any enrolled farm placed on the market for development. Michigan State University
Extension, Northwest Michigan Horticultural Research Station and Leelanau Conservation
District are close partners in administering the program.
The farm community’s response to the first phase of FarmAbility was tremendous.
During the spring of 2009, in just a few short weeks, 28 families (with farms totaling 5,078
acres) enrolled in the program. We would like to expand the program by enrolling an additional 5,000 acres in each 2012 and 2015.
We respectfully request your consideration of a $6,000 grant to support FarmAbility.
Thank you for all that Oryana members do to support good work in our community!
Grow Benzie
T
Freedom Builders
of America
here are 15,000 people in the five county area living below the poverty level, the
majority of whom are single mothers followed by the elderly. Most of these people
are working but under-employed. Sadly, our community needs continue to rise while state
funded agency budgets are being reduced. Freedom Builder’s goal is to provide a bridge
between social service agencies, those in need of housing assistance, and a volunteer labor
force.
The mission of Freedom Builders is to show the love of God in practical ways by
providing vital housing repairs and housing disability modifications for the disadvantaged,
elderly, and disabled regardless of age, race, gender or beliefs. The majority of those
we serve live in old manufactured housing. Typical projects are roof repair, addition of
insulation, weatherproof windows, rotting floor replacement, wheelchair ramps, bathroom
adaption for disabled, and furnaces.
In the last 10 years, Freedom Builders has:
•
•
•
•
•
•
received referrals from 47 social service agencies
completed 1200 projects
built 264 wheelchair ramps
engaged 965 volunteers
engaged 19 youth groups
served over 850 families
To minimize its material costs, Freedom Builders uses donated, damaged and salvaged
materials where possible. This material approach combined with volunteer labor results in
approximately $8.50 worth of product and services for every $1.00 spent.
A wheelchair ramp, unfortunately, utilizes predominantly new material as they are
constructed of weather-treated deck material. The average ramp is 40 feet long, has one
landing platform and handrails. Typical cost is $800 to $900.00 each for materials. The
requested grant money would allow construction of three ramps. If desired, Oryana members could volunteer their labor individually or as a group function.
oryana news • March\April 2012 • 11
Oryana Board of
Director’s
Habitat for Humanity
H
abitat GTR builds hope and transforms lives through homeownership for
families who otherwise could not afford a home of their own. To keep within
that mission, Habitat GTR has committed to being an affordable home builder in
an “environmental” context….because that’s what works best for families and the
earth. Doing the right thing demonstrates that care for the environment is good for
families and that those who have the least benefit the most from saving energy.
We invite Oryana Members to invest in a project that will highlight Traverse
City’s environmental innovation, will benefit families and students through hands-on
learning about green building, and will prepare students for a green-based economy.
Habitat goals for the Traverse City Depot Development:
Build strong families with improved health as a result of living in a home with
minimal internal air pollutants and that saves energy so efficiently that there may
be little or no energy bill some months. Habitat homeowners report a decrease in
energy bills from rental housing from $300 per winter month to $50. These savings
can put food on the table and lessen the economic stress on a family.
The development will be a learning laboratory for the latest green-building
techniques in insulation, storm water runoff, and landscaping and renewable energy
installation such as wind, solar and geothermal. Habitat’s partners, Northwestern
Michigan College Construction Program and SEEDS Youth Corps, will benefit
from “hands-on” service learning that will prepare them for jobs at the forefront of
the residential green-building industry.
More than a housing development will be built. The Depot Development will
exemplify the benefits of a “walkable” neighborhood, close to schools and services.
The location will also benefit those living close to the poverty line and paying high
gas prices for a commute from outside of the city. Habitat invites Oryana members
to consider a partnership in this innovative project.
Grand Traverse Conservation District
C
hildren today spend less than half as much time outside as they did just 20 years
ago, and research shows that this lack of connection with the natural world or
“nature deficit disorder” has negative implications to physical and mental health, academic achievement and environmental stewardship.
The Grand Traverse Conservation District (GTCD) is seeking $5,000 in funding to
help support environmental education programs at the Boardman River Nature Center,
designed to reverse nature deficit disorder and foster the next generation of environmental stewards. Specifically, this funding will be used to support the development of
our NEST programs (Nature Education for Students and Teachers). NEST field trip
programs are designed to connect K-12 children to the natural world, meet state content
expectations and increase academic achievement – all for a reasonable price to schools.
This initiative includes the design and implementation of NEST programs, a volunteer
instructor training program, marketing materials and program evaluation.
The GTCD’s new NEST programs are being created in response to needs identified by regional teachers, with a focus not only on increasing student content knowledge
but also helping students “unplug” to form a stronger connection with the natural world.
With a struggling economy and shrinking school budgets, community-based support for
environmental education is essential.
This is part of a 3-year NEST initiative to develop at least 12 new programs for area
schools, impacting at least 2,700 students, 90 teachers and 50 volunteers. In this third year
of NEST, we aim to reach at least 1,200 students, 40 teachers and 30 volunteers. GTCD
has defined specific activities and an evaluation plan to measure success. Once our menu
of NEST programs is fully developed and the systems for program delivery are in place,
NEST programs will be offered to school groups at the Boardman River Nature Center
for many years to come.
We thank Oryana for this opportunity to foster the next generation of environmental stewards and to work toward our mission of inspiring the exploration, appreciation
and conservation of the natural world.
12 • March\April 2012 • oryana news
Elections
T
his year we have a great selection
of Oryana member-candidates
running for five seats on the Oryana
Board of Directors. Thanks to each
candidate for stepping forward and
offering your services to Oryana.
Oryana member-owners,
please review each of the candidate
statements and answers to questions
posed by the current board that are
posted on the next pages. Absentee
voting begins March 19 in the store.
(Note: You must be a member for at
least 30 days prior to voting. Be sure to
sign up or renew by March 19 if your
membership has lapsed.) Or come to
the General Membership Meeting on
April 19 at 5:30 at Gilbert Lodge on
Twin Lakes and vote there. Gilbert
Lodge at Twin Lakes Park is 4 1/2
Miles west of T.C. on N. Long Lake
Rd. (See map below.)
All candidate descriptions
posted here, along with subsequent
nominations, will also be posted on
our website and in the store. To submit
Member-Owner Brant Leonard
casting a ballot
your nomination, please send a brief
bio to Board member Rebecca Teahen
at [email protected].
Gilbert Lodge
Oryana General Membersip Meeting
Thursday, April 19, 5:30 p.m.
Gilbert Lodge at Twin Lakes
6800 N. Long Lake Rd.
Map to
Gilbert
Lodge
Meet the Oryana Board Candidates
Jeff Leonhardt
I
was born in 1958
in Indiana, raised
in Wayne, Mich.,
and graduated
from high school in
1976. After earning
a pre-law degree
from Michigan
State, I moved to
Portland, Oregon
and worked for the Eddie Bauer Corporation.
In 1986 I entered the College of Education at
the University of Oregon, where I acquired
my teaching certificate and MA in Curriculum
and Instruction. Following one year teaching
Mark Handler
M
y name is
Mark Handler.
I am retired from
Midland/Gladwin
Community Mental
Health where I was
a psychologist and
associate director.
I have taught at
the graduate and
undergraduate level. I am currently self employed
as a teacher and practitioner of antique Tibetan
singing bowls and overtone chanting. I live with
my wife, Dawn and cat, Melvyn in the Long Lake
area. I have two children and two grandchildren.
My background makes me uniquely
Stephanie Woodfin, D.O.
B
orn and raised
in Michigan,
I received my BA
in English at U of
M. I took a year
off after college
and worked for the
American Medical
Women’s Association in Virginia. I
moved to Los Angeles to attend medical school
at Western University of Health Science’s College
of Osteopathic Medicine of the Pacific and stayed
in L.A. for residency at Harbor UCLA. I studied
acupuncture and became certified through the
Stanford University/HMI program for physicians.
Post residency I began work part time for the
in Eugene, I headed north and took a classroom position in White Salmon, WA, located
in the Columbia River Gorge. After five years,
I moved to Zurich, Switzerland for 3 years to
teach in a private bilingual school for children.
and also worked for 2 years at Credit Suisse
Private Banking. In 2000 I returned to the
U.S. and substitute taught in Seattle for several
months before moving to Traverse City. I was
a guest teacher for TCAPS during the 20002001 school year and took a full time position
starting in September, 2001. I currently teach at
East Middle School. I am Vice President of the
local teacher’s union (TCEA), a recent graduate
of Leadership Grand Traverse (LGT), a member of the The Elks (B.P.O.E.), and volunteer
for the TCFF.
qualified for the Oryana board. I was a public
member of the MI Board of Chiropractic Examiners. During that time I served as the unofficial
mediator of two opposing factions of which I
was successful in bringing together. I would bring
this spirit of cooperation to the Board.
I have a special interest in truly natural
foods and food allergies. I am allergic to corn
and corn products. Through my research into my
allergy, I discovered my allergy started with the
introduction of GMO corn! I am a consumer
activist and would like to help Oryana be more
involved in these food issues.
As associate director of CMH, I was
involved in cost containment. I would bring this
expertise to provide the best at the lowest cost.
I would also work to increase incentives for
membership.
Dept. of Mental Health in L.A. while also building
my private practice in Integrative Psychiatry and
Medical Acupuncture.
Although I loved California, my husband and
I decided to move back to Michigan to be closer
to our families. We chose Traverse City as our new
home because of the natural beauty, the friendliness of the community, and the access to local and
organic food. It wasn’t until I visited Oryana that I
truly felt that we could live well here.
I currently work as a psychiatrist, providing both Integrative Psychiatry and Medical
Acupuncture services. I routinely utilize food as
medicine and prescribe natural supplements along
with daily exercise. I do my best to practice what
I preach. I’ve run numerous marathons and enjoy
time outside playing tennis, running, walking, and
snow-shoeing.
Amy Tennis
M
y favorite
feature of
this region isn’t
the beautiful blue
water or the endless
nature trails. Even
more than these
treasures, I love that
entrepreneurialism
is embraced and
encouraged. It’s rare
to meet someone who doesn’t hold two jobs, one
of them a lifelong dream small business. The support and resources available to risk takers like these
is amazing. The concept of localism thrives here.
Jim Dagwell
I
n 1994, my wife
Laura and I
moved to Traverse
City and purchased
Traverse Tax &
Accounting, a local
practice founded in
1973. Since arriving
in Northern Michigan, I have embraced
activities that contribute to the protection of the
natural beauty that surrounds us, helping to shape
growth in a smart, reasonable manner. I am
currently Oryana’s Board Treasurer and sit on the
Board Executive Committee.
Prior to joining the staff at TTA, I was the
Ken Quitugua
I
would like to
nominate myself to run again
for the Oryana
board position for
another term. My
hope upon reelection is to continue
the success our
wonderful board
This is the vibe I get from people connected with Oryana: a network of people who
will not hesitate to lend a hand or provide a word
of advice. Our co-op is successful because the
membership cares. Caring for others is the last of
the ethical values and the last part of the identity
statement that was added to the “Rochdale Principles” in 1995.
Most of my days are spent taking care
of Munson’s talented health care professionals
because they take good care of us. Evenings and
weekends you can find me on our organic farm
tending to the hops with hubby (of 25 years!)
Brian and our three dogs. But I have time and the
desire to give back to an important cooperative
organization that shares my values. Thank you for
the opportunity.
Purchasing Manager at Northern Stainless Fabricating, a specialty commercial kitchen manufacturer. I have a Bachelor of Business Administration
Degree from Western Michigan University, majoring in Industrial Marketing, Finance, and Sales.
I bring to the board over 32 years of experience in business operations, marketing, and business development. I serve on the Board of Directors for Honor Bank, and the March of Dimes of
Northern Michigan. I am an active volunteer with
the Traverse City Area Chamber of Commerce
and Interlochen Center for the Arts.. My wife and
I are Friends of The State Theatre & Traverse City
Film Festival, and I provide marketing support
for the local Chapter Chair of the Tasters Guild
of Northwest Michigan. Accountant by day, I
am a drummer by night in a local American Roots
Music Band called The Mark Sanders Band.
and co-op have provided for our community and
members. For example, staying true to our Ends
policies and providing healthy sustenance, helping
our city with grants to assist the community, and
being a guiding light in our humble but unique
Traverse City culture. This July I will have been
with Oryana for 7 years as an employee and two
years as a board member. I truly love being part
of such a family-based co-op, for we treat our
community and members as a part of us. Ka-dishday, thank you, until we meet again.
Keep reading...More bios and
questions for candidates
oryana news • March\April 2012 • 13
Questions
Meet the Oryana Board
Candidates
Erica Bourdon
Kaitlyn Burns
Jim Dagwell
What most motivates me to
run for the Board is my yearning to be more involved in the
community and to understand
and learn the depth of how
the co-op affects this city in an
environmental and ecological
scale.
I want to be a part of a food
revolution, where people
understand the importance of
health and nutrition and how
they intertwine with healthy
lifestyles and life choices. If I
am chosen for the Board of
Directors I would want to fireup efforts to reach a younger
generation. Using my marketing
experience, I believe I could
help initiate these efforts, and
succeed in making farm-to-table and organic food a priority
for families in the Traverse City
community.
My intention is to ensure that
Oryana remains financially
healthy, so that it thrives,
proving itself a major asset
to our community well into
the next century.
I am a reliable and highly motivated person who truly believes
that food can bring people
together. I will bring fresh ideas
to the Board about community
involved activities, and education. I love to organize and
bring efficiency to projects that
I am involved in.
Well-educated in Design
Thinking and sustainability, I
understand where cooperatives fit in helping redefine the
modern Western definition of
“real progress.” I have realized
thus far that progress has been
a substitute word for exploitation, and I am committed to
re-envisioning the world for
future generations. Empathy,
understanding, and observation are strengths that build
my human-centered design
strategy.
I have been a catalyst to significantly improve the long
term financial position of
Oryana. Based on my experience as a Board Member for
Honor Bank, I encouraged
our General Manager to
research current interest rates
resulting in lower interest
rates on outstanding loan
debt than Oryana was previously paying.
What do you
feel are the
greatest
benefits of
co-op
membership?
Being a co-op member allows
me to feel a part of the local
community, helps to build a
stronger local economy, allows
me to make a connection
between my food and where it
comes from, and gives me the
amazing benefit of getting the
freshest, most ethically sustainable food available.
The greatest benefit of an Oryana co-op membership is trust.
It is unfortunate in our modern
world that skepticism is a
beneficial character trait. When
I walk in to Oryana I don’t have
to be skeptical of anything or
anyone. I know that my food
comes from reliable sources.
Another great benefit is being
a part of what society needs!
We are part of a community
that supports local farmers. By
being a part of Oryana, we are
keeping healthy food and fair
farming practices in demand - a
benefit for all.
You own the co-op! Decisions are made to buy
healthy food, support local
producers, and return surplus
revenues to members proportionate to their use of the
co-op. Profit is generated
to service membership and
community, not to satisfy
shareholders.
What would
you tell people
they are
“missing” if
they are not
members of
the co-op?
If you are not a member of
the co-op, you are missing the
chance to feel connected to
your local farmers and crafts
people. You are missing the
connectivity that the co-op
offers through healthy food,
natural medicines and organic
products to support the health
and well-being of its community.
They are missing a rare opportunity to be a part of a community that focuses on quality of
life and encourages our community to be more aware of
the importance of health and
nutrition, and how it relates to
becoming more ecologically, socially, and economically stable.
To not be a member would be
missing out on the good of our
society’s future.
You have access to more
community partners under
one roof than any other
business in our region. Your
dollar spent at Oryana is
an investment back to your
community. A significantly
greater percentage of your
dollar is reinvested locally,
versus shopping at a national
chain. For $20 a year, it’s
the best investment you will
make this year.
Kaitlyn Burns
I am a 23-year-old Traverse City native. I am a
mother, artist, athlete, and NPR/IPR junkie. I am
inspired by this wonderful place we call home,
and the beautiful, interesting people that I am
surrounded by. I want to be a part of something
bigger than myself and make a true impact on the
world.
After graduating from Aquinas College in
2010, I received a MBA Certificate in Design and
Innovation Management at Kendall College of Art and Design. Currently I am
employed as a Marketing Professional for Britten, Inc., specializing in corporate
communications and social media endeavors, as well as working toward implementing sustainability principles in the workplace.
What
motivated you
to run for the
board?
Gabrielle Hall
I
am an Elk Rapids native, born to a large farming family and raised with a love for everything
outdoors. My current position within Oryana’s Lake
Street Kitchen is recent, however I’ve been supporting
Oryana for almost a decade. I always loved shopping
at Oryana, not just for the quality but for the peace of
mind brought by the food and the smiles of the staff.
Now I’m glad to be on staff, able to share the passion
I have for growing, harvesting, and preparing the
healthiest, most delicious foods available.
My experience in the hospitality and customer service industries prepared
me to begin at Oryana with a wealth of knowledge, but being here is more than
I expected. I have fresh eyes and ideas, but there is so much to learn. I plan to
work toward a PhD in ethnobotany, and feel that a position on the board would
enhance my understanding of co-ops and be a practical application of my future
studies. I strive always to be learning. “It is important that students bring a
certain ragamuffin, barefoot irreverence to their studies; they are not here to
worship what is known, but to question it”. ~Jacob Bronowski
What strengths
would you
bring?
Erica Bourdon
I
moved to Traverse City two years ago after living here
for a couple summers and falling in love with this city.
There is a strong sense of environmental responsibility
and community support here that I find invigorating.
I work as a field and toxicology lab biologist at Great
Lakes Environmental Center and am a strong advocate
for natural resources conservation. I also work at Munson Medical Center doing massage therapy two nights a
week, believing that it is everyone’s right to feel balanced
and comfortable in their body. In my spare time I serve
on the Bioneers Core committee, practice foodie-ism (new word,) bake gourmet
brownies, play violin, read, ski, run, and do anything that allows me to be with nature.
14 • March\April 2012 • oryana news
for Candidates
Amy Tennis
Stephanie
Woodfin
I have always seen Oryana as
a significant organization for
creating community in a variety
I want to be a board member
of healthy ways. I don’t merely
to know where Oryana begins
shop at Oryana. I see old
and ends: how each department
friends, make new friends, hear
and ideal is integrated to supgreat music and enjoy healthy
port Oryana’s future, and what
food. I am motivated to be
responsibilities I can accept to
part of the board by my vision
cultivate success.
for Oryana to continue to be a
unique co-op and to continue
to evolve.
I ran for the Oryana board as a
way to give back to our members and community. It is a beFor years I have thought about
lief that was instilled in me at a
joining the board. I believe
young age, (forgive the cliché,)
in the cooperative model and
but it takes a village to help
Oryana in particular. Recently
raise a (child) healthy being.
I finished a Chamber program
And being part of Oryana, up
on leadership which calls
to this day, I still feel strongly in
people to take positive action in
that belief. I have learned a lot
their community. Oryana funcby being a part of the board,
tions within that positive spirit
such as our adaptation of John
and I want to help further that
Carver’s policy governance. I
mission.
will continue to use my experience to fulfill my duties as a
board member.
What motivates me most is
the need in our community for
the things that only Oryana
offers. Because of Oryana,
our community has a trusted
partner that pays forward the
investment of our members by
living and breathing the Ends
policies. I want to help ensure
the sustainability of this cooperative marvel that takes such
good care of us.
I recently moved back to Michigan after living in California
for 12 years. My husband and
I chose to live in Traverse City
for a variety of reasons, including to become a part of a thriving and close-knit community.
As a physician and a lover of
a healthy, whole foods diet, I
feel that it is important to eat as
much quality, organic and local
foods as possible. Oryana’s End
Policies are in line with my own
beliefs and I’d like to run for a
position on Oryana’s Board to
help promote these ideals.
My biggest contribution will
be my knack for taking raw
information and categorizing it
for easy analysis. I enjoy preemptive problem-solving and
innovation. And because of my
position I am easily accessible
to other staff members.
I have senior management and
board experience. I have crisis
management skills, strategic
planning and human resource
skills, marketing and leadership
experience, mediation skills and
creativity. I am passionate about
food issues. Because of my
food allergies, I have experience
in consumer activism.
I have been an educator for 24
years. In that capacity I have
developed a host of skills. I am
used to working with a lot of
different people, am organized,
and have fulfilled many different roles over the years. I am
a good problem solver and
strategic thinker.
By working at Oryana and engaging directly on a day-to-day
basis with our community and
members, I have insight into
what they want. Through the
board I was given the opportunity to attend two Consumer
Cooperative Managers Association conferences, as well
as workshops with our board
members and General Manager,
which has expanded my understanding of the inner workings
of co-ops and the role we play
in society.
As a long-time human resources professional, skills I
have gained in the areas of
collaboration, compromise
and leadership have been very
helpful, particularly this year
as Board President. I also run
an organic hops farm with my
husband Brian, so I feel comfortable reviewing the monitoring reports, whether they are
about company financials or
employee engagement.
I am committed to educating
people on the health benefits
of eating well and believe
that food is medicine. I have
participated in several healthbased organizations, including:
American Medical Women’s Association, Southern California
Psychiatric Society Early Career
Psychiatrist Representative
(attended monthly board meetings and organized functions
to grow membership) and
Women’s Committee member.
The greatest benefit of coop membership is access to
information about health, food,
and the community surrounding it. Each penny is spent on
exactly what you’d think: food
and goods. Not stocks and
shares but on the actual crop
or product at hand. And that
investment helps ensure that
local, organic foods thrive. It
helps make the good bigger.
Oryana has a wide variety of
foods and products that are
not available anywhere else. I
trust that all foods or products
allowed on Oryana’s shelves are
healthy and safe. My wife and
I love the special benefits of
membership that include sales,
appreciation days, discount days
and classes.
The first benefit is the co-op’s
support of the community
(keeping it local). My wife and
I also find the shopping experience superior due to reasonably priced quality products,
friendly staff, and a small store
atmosphere.
The most unique benefit of
being a part of Oryana is having your voice heard; you ask
and we look for the best ways
to provide, for members are
familia. One example is the
installation of our new P.O.S.
(cash register) system through
which we can provide our
members with the best service
possible.
Cooperatives exemplify
democratic ideals in their purest
form. Members have a say in all
major decisions and purchasing
power is pooled for the benefit
of the members, rather than for
the purpose of making a profit
for somebody else.
I believe there are many
benefits to co-op membership,
including creating a positive
economic cycle within our
community and providing access to locally grown produce
and organic ingredients. Keeping our community healthy
helps keep our economy
healthy here in Traverse City.
By not shopping at the co-op,
people are missing the things
I have mentioned above. They
miss the opportunity to keep
their dollars local and support
a business that supports the
community. They miss a very
pleasant shopping experience
overall and wholesome foods.
By becoming a member, you
an owner of Oryana. You have
stepped into the shoes of manning a vessel, which you can
help steer and guide; and most
notably, the benefit of knowing
you help guide us on a true
course. Being a part of Oryana
gave us a chance to hold the
first Jingtamok (Powwow)
ever in Oryana history, which
shows we hold great value in
our diverse community.
Non-members who shop at
Oryana still support our Ends,
but their voice is silent, they
are forgoing some fantastic
discount opportunities, and
they will never benefit from
member patronage rebates or
the fellowship that is a part of
being plugged into this wonderful network of people. I’m so
grateful for this experience.
I’d say that people are missing
out on a unique opportunity to
keep their money in the community rather than spending it
in big box corporate companies
that do not have our community’s best interest in mind.
Oryana has the ability to make
changes in their products as
they see fit and as needed by
our community. Members also
have a voice in how the co-op
is run.
Gabrielle Hall
Non-members do not experience the thrill of being part
owners, the joys of recognizing
faces, products, and trends that
affect our community’s health.
Nor do they get a say in where
the company is headed. Also…
no discount or MAD
Mark Handler
Oryana’s staff is friendly
and helpful. Besides a great
selection of healthy food and
products, it’s a place to network
and socialize while shopping.
There is a sense of personal
ownership and participation
through discounts, education
and heightened awareness of
opportunities within Oryana.
Jeff Leonhardt
Ken Quitugua
oryana news • March\April 2012 • 15
What’s New in Grocery?
Nibblers by Just Good Chocolate
Locally-produced, Fair Trade organic
chocolate snacks including wild blueberry walnut cacao, tart cherry almond, and
zante currant pecan. Delicious chocolate
treats that are also vegan and gluten-free!
Earth’s Best
Infant Puree
Pouches
If you like spicy food, you will enjoy the
capsaicin-spiced juice drinks from
Prometheus Springs. Mango-chili,
spicy-pear, pomegranate-black pepper,
lychee-wasabi, and citrus-cayenne are the
flavor combos in these tart, sour, hot, and
thirst quenching beverages.
Rare Find Panthera Blend Coffee
Enjoy this smooth, medium-roasted
coffee, and you’ll help protect the
endangered jaguar. The company
donates 10% of all sales of “Rare
Find” coffee to Panthera - the
world’s leading wild cat conservation
organization. From shade-grown,
organic coffee farms in Colombia
and Mexico.
Wholesome
Sweeteners Zero
Served on Saturday
Made with cage-free eggs, local
Shetler’s milk, and our own homemade challah bread, served with
pure Michigan maple syrup.
Breakfast Burrito
Served Tuesday, Thursday and Saturday
Made with fresh vegetables, cagefree eggs, and whole wheat wraps.
Vegan burrito made with our own
house-made tofu.
Available 3 ways:
with turkey bacon
vegan
vegetarian
16 • March\April 2012 • oryana news
Wild Planet Tuna - Sustainably
harvested, troll-caught albacore tuna,
super moist and packed with omega3s. Very low mercury, great tasting
seafood with a conscience.
Made from cane juice,
naturally fermented
and crystallized to create Erythritol. It has
no calories and a glycemic index of zero.
Approximately 70% as
sweet as sugar and no
bitter aftertaste.
Breakfast at Oryana!
French Toast
Organic fruits and
vegetables in a new
resealable pouch.
Perfect for when
you and baby are on
the go.
Stuffed Breakfast
Biscuit
New & Improved
Menu
Served Monday, Wednesday, and Friday
Made with cage-free eggs and our
own fluffy vegan “buttermilk”
biscuit. The best biscuit ever!
Available 3 ways:
with turkey bacon
vegan
vegetarian
Baked Oatmeal
Served on Sunday
Made with organic rolled oats,
local Shetler’s milk, and dried fruit.
Just like Grandma used to make.
Start your Sunday out right with a
heart-warming, satisfying
breakfast.
Also available vegan/gluten-free
Start your day off right!