new GM 13 - Port Townsend Food Co-op
Transcription
new GM 13 - Port Townsend Food Co-op
THE CO-OP COMMONS Love, so much more than just February 14th Newsletter of The Food Co-op in Port Townsend read us online www.foodcoop.coop January/February 2011 printed in Port Angeles on recycled paper J.C. School Gardens 6 Program Needs Our 3 Community owner Support! discounts talk to us on facebook new GM 5 candice cosler JC School Garden Coordinator JC Farm to School Coalition Member sleep 13 what’s a QR? Betsy Hart’s 5th/6th grade Quilcene class grinds wheat on the Finnriver Farm bicycle grinder to make flour for pizza 7 Do you value children learning about nutrition, learning where their food comes from and how to grow food, learning to prepare healthy dishes from the garden, making healthy food choices and improving the quality of food served in school meals? If so, we need your help! schedule 19 CO-OP CLASS Michele Moriarty’s 2nd/3rd grade Quilcene class threshes wheat to remove the grain from the chaff With childhood obesity and diabetes at epidemic levels, teaching kids these important lessons at an early age in a fun-filled “handson” environment can help shape healthy eating habits for a lifetime, thereby reducing diet-related illnesses. continued on page 2 cover cont. . . THE CO-OP COMMONS a bi-monthly newsletter of The FOOD CO-OP PORT TOWNSEND In Jefferson County, over 500 students participate in the wildly popular School Garden and Compost Program created by the Jefferson County Department of Public Works and partially funded with a grant from the Department of Ecology. Grant funding ended in 2010 and financial and volunteer support is critical to the continuation of this program. established 1972 www.foodcoop.coop 414 Kearney St. Port Townsend, WA 98368 Store 360-385-2883 OPEN DAILY Mon-Sat 8 am - 9 pm Sun 9 am - 8 pm Every student at Grant Street School in Port Townsend and at Quilcene School (grades K-7) are involved (plus some high school students). Both schools have seen tremendous value in the program. Quilcene science scores doubled last year, which impressed the Quilcene School Board, who voted unanimously to assist with funding through the 2010-2011 school year. MISSION STATEMENT Seeking to uphold the health of our community and world, The Food Co-op, a consumer cooperative, serves our membership by making available reasonably priced whole foods and other basic goods and resources by means of our life affirming democratic organization. Quilcene Superintendent David Andersen is thrilled with the results. He believes the school garden program has an impact on school science scores and helps kids make healthier food choices. “We have garden produce going from our little garden to the cafeteria,” says Anderson, “so the kids see the fruition when it’s served in the lunch room. And we get to promote better and healthier food for the kids.” PRINCIPLES 1. Voluntary & Open Membership 2. Democratic Member Control 3. Member Economic Participation 4. Autonomy & Independence 5. Education, Training & Information 6. Cooperation Among Co-ops 7. Concern for Community MEMBER-OWNED no annual fees one time $5.00 $2 payments every month you shop until $100 capital investment achieved, a paid-in-full membership! memberservices@ ptfoodcoop.coop Last fall, students studied the cycle of wheat from farm to belly. With School Garden program assistant Elise Heikkinen, we harvested wheat from the Dry Land Farm Project in Port Townsend. Students observed wheat they had grown in the school garden and learned how wind disperses pollen from flower to flower. They threshed wheat by hand to remove the seed. Ancient methods of winnowing were demonstrated then students cradled grain in their hands to lightly blow the fluffy chaff away. EDITORIAL COMMITTEE: Brwyn Griffin, Editor Deborah Schumacher, Copy Editor Mindy Dwyer, Graphic Artist [email protected] SUBMISSIONS of interest to the community are gladly accepted. Please drop off articles for consideration at the Co-op c/o The Co-op Commons. Include your contact information. Submissions may be edited for length or content. [email protected] Laughter and excitement filled the air the following week as students anxiously awaited their turn on the bicyclepowered grinder from Finnriver Farm. Students worked up a sweat as they ground wheat into flour. They saw the germ and bran in the flour and learned why whole-wheat flour is more nutritious. They learned wheat originated in the Fertile Crescent and has been cultivated for over 10,000 years! The CO-OP COMMONS is printed in Port Angeles using recycled paper and vegetable-based inks. Opinions expressed in this newsletter are the writer’s own and do not necessarily reflect Co-op policy or good consumer practice. The following week students savored the fruition of their labor. At Grant Street School, parent volunteers baked whole-wheat zucchini muffins using student-ground flour and zucchini from the school garden. In Quilcene, Dented Buoy Pizza chefs brought their wood-fired pizza oven to school for pizza day! Students rolled out pizza crusts from flour they had ground. They topped their pizzas with freshly picked tomatoes from the garden, pesto from school-grown garlic and cheese from Mt. Townsend Creamery. The gourmet pizzas were then devoured in the lush school garden. The program now is part of the Jefferson County Farm-to-School Coalition, a non-profit organization, which offers assistance to the school garden and compost program and whose mission is to improve the nutritional value of food served in Jefferson County schools. The organization currently has two matching challenge pledges from philanthropic community members, one for $1,500 and one for $3,000, to help support the school garden program. Matches from individuals, families, organizations, businesses or any combination will offer substantial support. To find out how you can help and to learn more about the organization go to jcfarm2school.org $1 $5 The Food Co-op is currently raising funds for the School Gardens Project. Make a donation at any register and let’s meet the challenge pledge of $3,000! photos by Norma Bridges “Love is like pi - natural, irrational, and very important.” - Lisa Hoffman THE CO-OP COMMONS www.foodcoop.coop 2 January/February 2011 from the manager Looking Back, Looking Forward What’s the Deal with Co+Op Deals? Deb shortess, Acting GM We have the opportunity, as we prepare our budget each year, to reflect on and celebrate our successes, big and small alike. Our local vendor relationships come to mind right away. Between October 2009 and September 2010, we purchased items from over 120 local farmers and producers. Our local purchases increased at the same rate as our total purchases. A highlight for me was having consistent sources of local grains, fresh-ground flour from those grains, and having bread, pasta and deli salads prepared with local flour and grains (until the crops failed for the 2010 harvest). Our local partnerships are key as we work to strengthen our foodshed. We have supported field trial research by Organic Seed Alliance (OSA) for two years. During 2010 we purchased fall vegetables grown from 2009 field trial seeds to determine varieties suited for cold season extension. Local schools are focusing on “harvest of the month” as a theme for local food in the schools. In order to support the success of this program, we have offered produce storage and processing at the Co-op, as needed. Late in 2010, after being without a recycling option for over a year, we discovered a plastics-and-more recycling facility here on the peninsula (Blyn). We are glad to be working with a new recycling vendor and will be looking for other recycling opportunities with them. At our last annual meeting, I announced that we would soon be able to celebrate that we no longer use styrofoam trays for our packaged meats. The availability of bagasse fiber trays has been sporadic; we expect that this year we will have a consistent supply of the fiber trays to replace styrofoam. In the New Year, staff will continue its internal focus on safety, productivity, efficiency, and awareness of loss. We recently installed mats in our walk-in freezer to minimize slippery floors. We are more efficient in our ordering for wellness and grocery using our Scan Genius system—the time we save in ordering we’re able to use as time for customer service. During a power outage in November that lasted several hours, we were able to utilize our “turkey truck” as refrigeration, preventing several thousand dollars of loss. In September 2010 the Co+op Deals logo replaced the Coop Advantage promotional logo. Beginning this month, you will see not only biweekly Co+op Deals flyers, but also biweekly promotional periods, running Wednesday through Tuesday. (There will be a few three week promotional periods throughout the year.) Each of the Co+op Deals flyers is smaller than the monthly Co-op Advantage flyer was, however there will be about 15% more items promoted each month through Co+op Deals. You can still pick up a current flyer at the north entrance of the store. What will you see on the shelf? Every sale sign has the last day of the sale printed on the tag. If you look at the shelf during January, you will see several different sale end dates, 1/11, 1/25 and 2/1. There are three different end dates because Co+op Deals and our other UNFI promotional periods don’t coincide. Plan your shopping accordingly. We will be building our new endcap displays on Thursdays to accommodate the changes. We also look ahead to the coming year to assess where we focus our work towards What about getting the sale price on your Special Orders? future success. From a staff perspective, Check the end date on the sale tag of the item you wish we are anticipating the arrival of our new to order and place your order no later than Monday at General Manager, Kenna Eaton (see letter 9 pm the day before the sale end date. For example, if from Kenna on page 6). We are also looking the sale tag shows 1/11 as the end date, place your forward to our kitchen addition/remodel. order no later than 9 pm on Monday, January 10. There are several community projects we hope to be a part of, such as a milling/storage facility for local grains and a local facility for food processing and storage. We want to continue to support the programs mentioned above and work together with our local partners. Will we have time to celebrate our successes along the way? You bet! “Your task is not to seek love, but merely to seek and find all the barriers within yourself that you have built against it.” - Rumi THE CO-OP COMMONS www.foodcoop.coop 3 January/February 2011 Calendar from the board Jan 4* Board of Directors Meeting Jan 12 Product Research Committee 3:00 pm The Long Road JANET WELCH, Board Vice President Feb 1* Board of Directors Meeting Feb 9 Product Research Committee 3:00 pm All meetings are held in the Co-op Annex at 2482 Washington Street unless otherwise noted. Committee meeting dates/times are posted on our website. *Check the Board’s board in the store or our website at www.foodcoop.coop for Board meeting time. At its December meeting, The Food Co-op Board of Directors was very pleased to announce its hiring of Kenna Eaton as our new General Manager (GM). The road to hiring Kenna has been a long one. Briar Kolp, who served as our GM for 12 years, went on medical leave in November 2009. Hoping that Briar would be able to return to her position, the Board assigned an interim management team consisting of store managers Deb Shortess, Marcia Atwood, and Victoria Wideman to assume her duties while continuing in each of their positions. (Hats off to all three of them for their incredible ability to run the store without a hitch!) Briar formally resigned in August 2010 when it became apparent that she was not able to return to her position. The GM is the sole employee of the Board (the rest of staff answers to the GM) and, therefore, the Board holds the sole responsibility of finding and hiring the new GM. With guidance from a document produced by Carolee Colter called Hiring a General Manager, the Board first convened a Search Committee. Board President and Vice President, Sam Gibboney and Janet Welch, respectively, and Board member Rick Sepler served on the committee, along with Wellness Manager Jan Tobin. (Managers who report directly to the GM were ineligible to serve on the committee.) The Search Committee drafted a procedure and a budget for the search process and presented it to the Board for approval. With that approval, the Search Committee rolled up its sleeves and got to work. It queried each Board member and all Managers on two sets of criteria that each person would consider “required.” The “hard” criteria included experience in supervising managers (topping the list in both sets of responses), types of grocery experience (broken down by retail, cooperative, or natural foods industries), strategic planning experience, financial skills, and experience working with a Board of Directors. “Soft” criteria included ethics (also at the top of the list in both sets of responses), team building ability, ability to listen, and ability to articulate a vision and get buy-in. There was a near perfect overlap in the criteria sought by the Board and the Managers. Phew, we were on the same page! At the time that we were recruiting for applicants, a number of GM positions at other co-ops around the country were open. Our co-op, at over $10 million in annual sales, is one of the larger organizations and one that is well known across the country. We were confident that we could recruit for applicants with strong co-op management skills and also knew that the community of Port Townsend would help “sell” the position. The job announcements set a very high bar for qualification. At the Search Committee’s recommendation, the Board advanced five of the eight applicants for an initial screening interview with Carolee Colter. Carolee used the criteria we provided to make an initial determination as to which of the applicants met the minimum criteria. The Search Committee conducted phone interviews with three of those candidates and ultimately recommended to the Board that three finalists come for in-person interviews. The day before the interviews, one of the finalists advised the Board that she had accepted a position with another coop. The remaining two finalists came to Port Townsend for a full weekend of interviews, interactive events, and tours. Each of them withstood a barrage of interviews: an open interview with the Board and membership, a closed interview with the Board, and a meeting with the 11-person management team. The feedback to the Board from the managers’ meeting, member surveys, and the Board itself aligned almost perfectly. Whew!! There was tremendous agreement that Kenna had not only ample skills to do the job, but that she was the perfect “fit” for our organization. On her side, she had made it very clear that The Food Co-op and the community of Port Townsend were the perfect “fit” for her (and husband Tim). It is hard to say who was more thrilled with the hire, the Board, the Managers, the membership, or Kenna! Welcome Kenna and Tim! “We can only learn to love by loving.” - Iris Murdoch THE CO-OP COMMONS www.foodcoop.coop 4 January/February 2011 outreach news Owners Manual 2011 Event Dates and Parking Have all of you picked up your Food Co-op Owners Manual yet? We’ve put into one booklet a description of the benefits and responsibilities of ownership. This is a first printing, so your feedback is greatly appreciated. Owners Manuals are available at all registers in the store. Welcome Kenna! We have set two Member Appreciation Days for 2011: April 14 and October 20. Mark your calendar and PLEASE do not park in Penny Saver’s parking lot. They need their parking spaces for their customers! For festival Sundays, you can park at Kinetic Koffee and at Chase Bank: Kids Festival, April 17; Apple Festival, October 16. Please do not park in the Penny Saver parking lot unless you are shopping at Penny Saver. Thanks for helping us keep good neighborly relations. CO-OP CLASS A few details that aren’t mentioned about Kenna in the other articles about our new GM: Kenna Eaton was born in England and raised in Delaware; she holds a degree in horticulture from the University of Delaware; she married Tim, a nurseryman, in 1983; they have two kids, Caitlin, 23, who is studying nursing at Lewis/Clark State College in Lewiston, Idaho and Robinson, 25, who is working for Apple in Portland while studying marketing at Portland State University. We are so grateful to our Board for engaging in an extensive search process and hiring such a talented and personable GM. Co-op Classes Co-op Classes are open to all and owners get a discount. The Natural Foods Classes are free. Our pool of teachers is growing and the topics of Co-op classes are broadening. We’re printing a new Winter/Spring Co-op Class Calendar available soon at the Member Services Desk. CO2 & You In December we sold over 30 Northwest Neutral carbon offset certificates. These certificates help sustain a program whereby locally owned forest lands are preserved from development for 100 years. For more informaiton, please stop by the Member Services Desk. February Free Fish & Farmshare Cape Cleare and Nash’s Organics will return again in January to sell product outside on Saturdays beginning January 1 with Nash’s and January 8 with both vendors. Farm to School Coalition/School Gardens Project Matching Grant Challenge The Farm to School Coalition has taken on fundraising to fill the void of the lost grant monies supporting the School Gardens project. It is recognized that making the connection to healthy foods through having the opportunity to work growing, preparing and eating foods is essential to the success of the Farm to School program. The Food Co-op is actively participating through the sales of felt ornaments and cards made by the Grant Street Elementary students and through a matching grant challenge. Shoppers can pick an apple off the tree at the north entrance, take it to the register and donate any amount. Our goal is to raise $3,000 from Co-op shoppers, which will then be matched by a private donor. Co-op Owner Discounts at Key City Fish & Fair Winds Winery $5 Just a reminder, show your Food Co-op ownership card at either of these local businesses and pay by cash or check to receive a discount. Do you know a local business that may want to offer a discount to Food Co-op owners? Have them call Outreach at 385-2831 x308! “Love life and life will love you back. Love people and they will love you back.” -Arthur Rubinstein THE CO-OP COMMONS www.foodcoop.coop 5 January/February 2011 outreach WELCOME KENNA! At its December meeting, the Board announced the hiring of Kenna Eaton to the position of General Manager. Kenna will begin full-time in March. She plans to be in the store working for a week beginning January 4, so stop by and join us in welcoming Kenna to The Food Co-op! PORT TOWNSEND’S FOOD CO-OP a poem by Christine Swanberg A sense of intention permeates the aisles, a supposition turned into a reality, a trend transformed into a staple. Here staples do not clamor for attention, but in their lovely, still bins beckon an invitation to health. Here simplicity is elegant, and a quiet, post-consumer joy whispers, “It’s time. It’s time.” Dear co-op community, in Por t to work for The Food Co-op I am really excited to come nity mu e Food Co-op and the com Townsend. I have visited Th would years and always thought it many times over the past 30 be a great place to live. is the only e right off the top that this I think it’s impor tant to not e being the a great job in Moscow. I lov position I applied for. I have closing d Co-op. However, with the GM of a thriving, robust foo g home, vin lea s s summer and the kid of my husband’s nursery thi at an Wh en this position opened up. it seemed like serendipity wh the to l dreams at once: living closer opportunity to realize severa at an in Por tland and still working son my to ser clo ng livi , water s footsteps d to try and follow in Briar’ awesome Co-op. I am excite same time realize its mission and at the in helping The Food Co-op y. help grow the local econom to several in November I was treated During my most recent visit has a op s the store. I think the Cotours, the first of which wa storethe landscaping around the charming exterior and love I look and about, the gardens and -somebody really cares for, s really wa I ide warmer weather! Ins for ward to enjoying them in ally eci esp ising and the use of space, impressed by the merchand can also h a small space. However, I how well everyone fit into suc entory llenges in both managing inv see that it presents many cha ether tog out g we’ll have fun figurin and managing staff. I think ryone eve for more effective and useful how best to make the store this year. sed erful farm tour and we discus Brendon took me on a wond rs, we ble, affordable land for gro the challenges of finding ara orks t, and projects of the Landw for getting product to marke degree in growing plants (I have a st ere int my th Wi e. tiv ora Collab I planned to be a farmer until in Horticulture and originally d food, goo for rk was) and my passion discovered how hard the wo g pin the ow in Briar’s footsteps in hel I am excited to try and foll p grow the n and at the same time hel ssio mi its lize rea op Cod Foo local economy. ition and ited to be chosen for this pos Again I am honored and exc rking in your community. look for ward to living and wo Kenna It’s time to care where food comes from, who processed it, how, and why; time to measure what we take from this earth. Here food is science, art, and spirit: Port Townsend Bay Organic Coffee, smooth blend to start your day with a purr, red dried apricots to keep the engine running smooth; crunchy trail mix to sustain the engine. So many raw, virginal foods to keep it revved! This is a place that returns to a gusty palette of dark, delicious strong cheese, a cornucopia of untainted vegetables, a grinder for fresh cashew or almond butter, a juice bar where a burst of sun and ginger keeps the pipes rolling like STP. A meal here has a different kind of class: honey-roasted golden beets with a little crunch, purple, orange and green garbanzo salads. People arrive on bikes and with dogs in patriotic bandanas who wait as they shop carefully for clove shampoo, toothpaste free of toxins and full of herbs, talking to friends in aisles, in a post-consumer community, where everyone knows that having too much no longer defines success, and happiness shines in the sheer harmony of living well. Christine Swanberg lives in North Central Illinois and recently visited our co-op. Read more about Christine on our website at www.foodcoop.coop (go to the Co-op Reading Room in the Education section). “Let yourself be silently drawn by the stronger pull of what you really love.“ - Rumi THE CO-OP COMMONS www.foodcoop.coop 6 January/February 2011 co-op digital worlds QR CODES: Stay Connected! www.foo dcoop.coo p Bridge Between Physical & Digital Worlds www.facebook.com/TheFoodCoop JACK OLMSTEAD, Food Co-op Owner @ptfoodcoop join our e-mail list memberservices@ ptfoodcoop.coop ers at t b m e m ard .ne emailbbooard@olympus coop Member Response Cards Do you have something you want to tell us? Would you like us to carry a product or did you have an experience that gave you a good idea you’d like to share? We read every Member Response Card our owners fill out, and have a better store all around because of the owners who take the time to give us feedback. Hearty Thank You Nomination Forms If you observed an employee of The Food Co-op involved in something you really appreciated, we encourage you to fill out a Hearty Thank You form. Each month the forms are reviewed by a committee and the winner of the Hearty Thank You award receives a choice of $125 or a paid day off. In Japan, fresh produce is labeled with QR (Quick Response) Codes that customers scan with their camera phones. Shoppers can quickly learn about the farm, how the produce was grown, soil conditioners added; they can access the farm’s website and see images of the farmer and his family. Individuals interested in knowing how their food was grown and who their money is supporting can easily find out during their shopping experience. Port Townsend, the “Way Finding Project” will be expanded in the summer of 2012. “The primary purpose of the project,” states Christina Pivarnik, Port Townsend’s Marketing Director, “is to help residents and visitors alike seamlessly navigate their way around and through Port Townsend by increasing the ‘legibility’ of the environment.” The Food Co-op received international attention in August 2010 by launching the first QR Code video shelf-talker pilot If it’s important to support program in the country with family farms instead of a mass Mt. Townsend Creamery. In download free apps corporate culture, then QR September 2010, the Dave’s to read QR codes: Codes are transparency tickets Killer Bread QR Code shelfthat will help you achieve this talker at The Food Co-op began smart phones goal. to change every Wednesday. http://get.beetagg.com The link has gone to discount QR codes originated in Japan coupons, downloadable radio in the mid-1990s. Toyota interviews, articles, customer PC or Mac computer subsidiary Denso-Wave video about the ex-con http://www.quickmark. videos, developed the technology founder Dave Dahl, recipes, com.tw/En/basic/ to track parts in vehicle social media sites, and an downloadPC.asp manufacturing. Denso-Wave online brochure on nutrition owns the patent rights but has facts and ingredients. The Cochosen not to exercise them. op’s QR Code pilot program QR Codes are “open source” and free to use. was expanded to include changeable shelf-talkers (Source: Wikipedia) in the front of the store featuring video interviews with several Board of Directors. In June 2009, the City of Port Townsend and the P.T. Chamber of Commerce launched the “Way QR Codes can only be accessed through Finding Project.” QR Codes were created for smartphones like the iPhone, Blackberry or Google several local businesses (Elevated Ice Cream, The Droid. PCs with webcams can also be used to scan Upstage, Sirens), City Hall, the Port Townsend QR Codes. New information about The Food CoLibrary and the Chamber of Commerce. With a op’s QR Code pilot program and a discussion $200,000 grant from the Department of Interior’s about this article is posted on our Facebook Wall National Park Service through Preserve America at facebook.com/TheFoodCoop. and $412,566 matching funds from the City of “Love cannot be traveled to, owned, earned, worn or consumed. Happiness is the spiritual experience of living every minute with love, grace and gratitude.” - Denis Waitley THE CO-OP COMMONS www.foodcoop.coop 7 January/February 2011 eatin’ with the season BASIC VEGETABLE STOCK Keep a bowl for vegetable trimmings from carrots, celery, onions, leeks, garlic, and parsley in your refrigerator to prepare a less structured stock. ¼ ounce olive oil ½ pound onions, coarsely chopped ¼ ounce garlic, chopped 2 ounces leeks 4 ½ quarts cold water ¼ pound celery, coarsely chopped 4 ounces mushrooms, sliced 1 ounce fennel, sliced Sweat the onions, garlic and leeks in olive oil before adding the remaining ingredients. Cook the stock 30-45 minutes uncovered. Let sit overnight, if possible, so the flavors can meld. Strain out vegetables and refrigerate or freeze for future use. Yield: about 1 gallon From The Outpost Natural Foods newsletter The Exchange (January 2009) Produce REPORT BRENDON O’SHEA, Produce Buyer JANUARY & FEBRUARY LOCALLY: We will continue to offer Dharma Ridge Yukon Gold Potatoes from storage and fresh-dug carrots as supplies last. Winter speaks ROOTS ROOTS ROOTS to me . . . beets, turnips, parsnips, and Nash’s Best 5# Bagged Carrots will be going strong through February. The early cold snap we experienced in November really brought the local offerings to a minimum. So, please check out our produce racks daily for local items being offered in small quantities. Also, look for locally adapted seeds from Tessa Gowans at Seed Dreams starting in mid- to late-January. NEW to the selection are a few seed offerings from Steve Habersetzer from OatsPlanter Farm. All of Steve’s seeds are grown and bred by Steve himself. TRANSITION TIME: Most vegetable growing has migrated to the warmer and sunnier climates of Mexico. We will source regionally and from California as often and when we can. CITRUS: Winter months bring wet, windy and cold temperatures (along with “colds” themselves!), so why not implement a Vitamin C program into your daily routine? Orange, tangerine & grapefruit juices are loaded with vitamin C, so juice 1 or 2 or 3 today! This season’s supply of Satsuma mandarins from Johansen Ranch (Orland, CA) looks to be plentiful and all fruit is sizing on the large size. Meyer lemons, Clementines, Navel oranges and Blood oranges round out the offerings from Johansen and will be available as long as supplies last. South Texas Organics brings us sweet and juicy Rio Star Grapefruit along with the Honeygold grapefruit. Honeygold is a natural mutation of White grapefruit, the first commercial variety, from which Pink, Marsh White, and Marsh Pink were developed. The Honeygolds at South Texas Organics were planted a half-century ago. Honeygolds, typically available from late February through mid-April, has a golden yellow exterior that is beautifully complimented with a sweet honey-like interior, both in color and in flavor. Ask a produce teammate for a sample. This is my favorite variety of grapefruit, hands down! Read more about South Texas Organics on our website at www. foodcoop.coop (go to the Produce page in the Products section for a link.) HARVEST DINNER POTATO TART Ingredients: 1 lb. chanterelle mushrooms (or if chanterelle season has passed, try Moonhill Mushroom shiitakes) 1 lb. onions and 1-2 leeks, all chopped fine 1 lb. potatoes (Yukon golds from Colinwood, or other starchy substitute. Mandolin slicer works well for this if you have one.) 2 eggs ¼ cup cream Fromage blanc (From Mt. Townsend Creamery, or use any local chevre. Used to top tart—be as generous or sparing as you like.) Butter (for sautéing and for buttering pie pan) Lemon juice (optional) Salt & pepper to taste Preheat oven to 400º • Dry sauté mushrooms with salt to taste until liquids are released and mushrooms are cooked till dry. Add a little bit of butter and a bit of lemon juice (lemon juice optional). • Sauté 1 pound onions and 1-2 leeks (white part only) in butter with salt & pepper until cooked. • Thinly slice potatoes and lay into a pie plate brushed with melted butter. Overlap the potatoes along the side and then thickly through the curve of the plate and the bottom to provide a nice support for the filling. • Layer with onions and leeks on top of potatoes. • Layer ½ the mushrooms over onions and leeks. • Beat eggs, cream and a pinch of salt & pepper together and pour over all. • Cover with remaining mushrooms and dot with fromage blanc. • Bake at 400º till set in middle, approx. 25 minutes. This recipe was prepared by Beth Johnson of In Season Catering at the 2010 Farmers Market Harvest Dinner. Borrowed with permission from Beth and Will. For ease of preparation, some changes were made to Will’s recipe narrative. “The good life is inspired by love and guided by knowledge.” - Bertrand Russell THE CO-OP COMMONS www.foodcoop.coop 8 January/February 2011 eatin’ with the season What’s in IN THE HEART OF WINTER: Season Beans Winter focus on storage foods like onions, potatoes, garlic, winter squash, roots & hardy greens. beets, Brussels sprouts, burdock root, cabbage, carrots, collard greens, kale, Jerusalem artichokes, leeks, mushrooms, rutabaga, shallots Deborah Schumacher, Staff Writer If you’re eating with the season this winter you’ll likely be relying on what you put by last harvest and you might be storing some of last season’s winter squash, potatoes, and onions. Maybe you bulked up during last September’s Emergency Preparedness and still have some cans of tomatoes or a bucket of grains or beans. If you have any or all of the above, you have the ingredients for healthy winter eating. Beans are a good winter food, a good source of protein, and they smell good cooking on the stove all day. Many varieties can be grown locally, even in the home garden, and once dried they store well. They are low in fat and loaded with nutrients. To get rid of the indigestible complex sugars that create gas in your gut, try changing the water while you’re cooking or soaking your beans. It also helps to cook the beans thoroughly, until they can be easily mashed with a fork. You’ll find 21 varieties of dry beans and peas in our bulk section, from adzuki to black turtle to baby lima. If you’ve ever wondered about all these beans and how best to use them, read on. adzuki bean = azuki bean = Tiensin red bean The Japanese use these small red beans to make sweet red bean paste, but they’re also good in rice dishes or salads. Azuki beans are sweet and relatively easy to digest, so they won’t make you as gassy as other beans. They also don’t take as long to cook. Substitute: red kidney beans black bean = black turtle bean = frijole negro These beans are a staple of Latin American and Caribbean cuisine, where they’re used to make side dishes, soups, bean dips, and salads. They have a strong, earthy flavor, so they’re often combined with assertive flavorings. Substitute: black soybeans cannellini bean = white kidney bean You’ve probably already encountered this Italian bean in minestrone soup or a bean salad. It’s prized for its smooth texture and nutty flavor. Substitutes: Great Northern bean, navy bean lima bean = butter bean With their buttery flavor, lima beans are great in soups or stews or on their own as a side dish. The most popular varieties are the small baby lima bean and the larger Fordhooks. Shelled frozen limas are a good substitute for fresh, but canned limas aren’t nearly as good. Substitutes: fresh lima beans, fava beans, soybeans mung bean = mung pea Whole mung beans are small and green and they’re often sprouted to make bean sprouts. When skinned and split, the beans are flat and yellow and called moong dal. navy bean = Boston bean = haricot blanc bean These small white beans are commonly used to make baked beans, but they’re also good in soups, salads, and chili. They’re relatively difficult to digest. Substitutes: great Northern bean (larger), dried lima beans, cannellini pinto bean The dried beans are beige with brown streaks, but they turn a uniform pinkish-brown when cooked. They’re often used to make refried beans and chili. Substitutes: kidney bean, azuki bean red kidney bean These gorgeous and versatile beans are often used in chili, refried beans, soups, and salads. Substitutes: red bean, pinto bean, azuki beans BEAN TIPS 1 pound of dry beans measures about 2 cups 1 pound of beans yields 6 cups cooked 1 cup dry beans yields 3 cups cooked (beans triple in volume) Soak beans in 3 cups of water for every cup of beans Source: Cooks Thesaurus at http://sonic.net/~alden/Beans.html “We must develop and maintain the capacity to forgive. He who is devoid of the power to forgive is devoid of the power to love. There is some good in the worst of us and some evil in the best of us. When we discover this, we are less prone to hate our enemies.” - Martin Luther King, Jr. THE CO-OP COMMONS www.foodcoop.coop 9 January/February 2011 chill freezer beer store shelves New Kombucha Golden Wonder Drink Glen Portland Bow, WA Traditional Pear Ginger Sparkling Cherry Sparkling Berry 22oz. Hale’s Seattle Harmon Ninkasi Eugene Lucky vegetarian spring rolls original & chicken flavor GF Food for Life Ezekiel GF Muffins Talenti brown rice & multiseed Townshend’s Kombucha Portland Oatis Oatmeal Stout gelato & sorbetto 7 new flavors! Harbinger Port Angeles 5 new varieties! check out the new products & tell us what you think Mongoose IPA Tacoma Supermongoose IPA Pt. Defiance IPA Brown Point ESB Heavy cream is back! Superberry Nutrionic Clear Mind GT’s Kombucha is back! Lapas Greece Dr. McDougall’s Soups Black bean with lime Organic Extra Virgin olive oil Miso with noodles Chicken ramen Pad Thai Split pea Nunez de Prado Spain Wolfgang Puck’s Soups Tortilla artisan estate grown organic olive oil Minestrone Bela Portugal tomato sauce hot sauce lemon sauce olive oil wine 6 Amy’s Soups Eaglemount Port Townsend Syrah aisle 5 Hearty French vegetable Hearty Italian vegetable Please note: Spectrum wasabi mayonaise has been discontinued by the manufacturer. aisle “Kindness trumps greed: it asks for sharing. Kindness trumps fear: it calls forth gratefulness and love. Kindness trumps even stupidity, for with sharing and love, one learns.” - Marc Estrin THE CO-OP COMMONS www.foodcoop.coop 10 January/February 2011 store shelves New Kaia Foods Cherry Pie Mimicreme unsweetened buckwheat granola Kaia Foods Sprouted Sunflower Seeds: nut-based cream C2O pure coconut water Blue Diamond Almond Breeze almond milk original & unsweetened (64oz.) chocolate (32oz.) raw check out all the new products & tell us what you think Teriyaki, Garlic Sea Salt & Sweet Curry Livin’ Sunshine Corn Cilantro & Live Sweet Onion Crackers Buckwheat Granola Biowafer Fair Trade organic chocolate wafer cookies Nature’s Path Frosted Toaster Pastries 4 3 cherry pomegranate wildberry acai Carter’s Local chocolates Kettle Chips Caramels & Turtles Chocolate Bark Baked Potato Chocolove Almond & Sea Salt Natural Nectar Lady Fingers aisle aisle 1 dark chocolate Natural Vine strawberry & black licorice aisle River Valley Organics George & Apple Otte’s Farm Tonasket, WA Dried organic apple wedges & dried organic Bosc pears bulk Lots of NEW cereals! ch ips Kaia Raw Kale Chips cheese or lime “Nobody has ever measured, not even poets, how much a heart can hold.” - Zelda Fitzgerald THE CO-OP COMMONS www.foodcoop.coop 11 January/February 2011 vendor spot Fairhaven Mills operation’s move accommodates gluten-free milling Deborah Schumacher, Staff Writer Classes Of Wheat Farmers classify wheat by their color and the “hardness” of their kernels. Generally, the harder the kernel, the Fairhaven Mills, now located in Burlington, Washington, has been in business since 1974. Originally a cooperative higher the protein. grain mill that served the Bellingham community, company ownership changed hands in 2007 and is now a family business owned and operated by Kevin and Matsuko Christenson. The mill serves the Pacific Northwest region Durum Wheat Hardest of all U.S. wheat, high milling, at the old Bellingham location, 40 tons of flour a month. protein (12-16%), used for pasta All of Fairhaven Mill’s whole grain organic flours are hammer milled or stone ground fresh each week from certified organically grown grains. They have always run only 100% organic grains through their mills. The grains milled Hard Red Spring Wheat into flour come from organic growers throughout the High protein (13-16.5%), an western U.S. Fairhaven supports local farmers as excellent bread wheat much as possible, given the limits of growing some Hard Red Winter Wheat grains in our region. Medium protein (10-13.5%), all The mill moved from its original location in Bellingham purpose flour used for bread and to a larger facility in Burlington, Washington in late baked goods 2010. The move into a larger facility has allowed Fairhaven to expand into milling new grains and has Hard White Wheat allowed them to dedicate a separate milling room with a Medium protein (11.5-12.5%), new hammer mill to gluten-free grains and seeds only. similar to red wheats but with a sweeter, milder flavor, used for bread “With the new dedicated gluten free mill,” said and tortillas owner Kevin Christenson, “we can produce rice, oat, buckwheat, soy and millet flours for our Soft Red Winter Wheat gluten intolerant customers, while milling organic Low protein (about 10%), used for wheat, barley and rye flours on our other mills cakes, crackers and pastries for the rest of our clients” (NW Farms & Food website, 12/1/2010). The newly labeled packaged Soft White Wheat – Predominant Fairhaven flours should already be in our store. wheat of the Pacific Northwest Look for labels that read “gluten-free, produced on Low protein (about 10%), used mainly for bakery products other dedicated equipment.” than bread Parts of this article comes from the Fairhaven Source: NW Farms & Food Mills website at www.fairhavenflour.com website at www.nwfarmsandfood. com The term gristmill or grist mill refers to the building where grain is ground into flour. Early mills were almost always built and supported by farming communities and the miller received the “miller’s toll” in lieu of wages. Most towns and villages had their own mill where local farmers could easily transport their grain. These communities were dependent on their local mill as bread was a staple part of the diet. (Source: Wikipedia) “The one thing we can never get enough of is love. And the one thing we can never give enough of is love.” - Henry Miller THE CO-OP COMMONS www.foodcoop.coop 12 January/February 2011 wellness Insomnia &Good Sleep Hygiene Expanding the Knowledge LIZ LINDSTROM, Supplement Buyer Insomnia is at epidemic levels in the developed world. So it’s no wonder that there are almost 90 clinically recognized sleep disorders. 50-75 million Americans, roughly a fifth of the population, complain about sleep problems. “True” or “psychophysiological” insomniacs are people who either can’t get to sleep or can’t stay asleep for no evident reason. They wake up and don’t feel rested. They lie down and their brains whir. While the treatment of true insomnia is not so clear-cut, many people have found great success in managing chronic insomnia as well as occasional sleeplessness by practicing good sleep hygiene. Good sleep hygiene is really a way of retraining your body and mind by following strategies and making lifestyle changes. I have listed some of these strategies below. Cut back on or eliminate caffeine. Some people can easily metabolize a cup or two of coffee daily, while others are unable to tolerate even the trace amounts in decaffeinated coffee or tea. Exercise daily. Consistent, daily exercise is crucial for keeping stress, anxiety, and depression at bay—all of which are prime contributors to sleep problems. Eat and drink for restful sleep. You will sleep better if your stomach is not overly full. Plan to eat dinner at least three hours before bedtime to give your body time to complete digestion. A glass of red wine is healthful and relaxing but avoid more than one glass; alcohol stimulates the release of cortisol, which can cause restless sleep during the night. Enhance Sleep with Aromatherapy. Research shows that certain essential oils (EOs) such as jasmine, lavender and rose elicit alpha and theta brain waves, which indicate relaxation. Our personal care department carries a wide assortment of EOs; the Natural Wellness staff can provide tips on how to utilize EOs for relaxation. Create a Relaxing Bedtime Ritual. Create a set time for going to bed and getting up in the morning to help your body establish a healthful sleep-wake cycle. About an hour before bedtime, begin to prepare for sleep by taking care of nightly tasks: make tomorrow’s lunch, brush your teeth. In the final minutes before sleep, engage in a calming activity like listening to soothing music or reading an enjoyable book. Create a tranquil sleep environment. Supplement with Natural Remedies. The Co-op’s supplement Establish a regular bedtime. Don’t eat in bed or watch TV. Clear department has several products that can help you fall asleep, stay away all clutter, including stacks asleep and wake feeling refreshed of magazines and books from your bedroom. in the morning. Although natural sleep aids are non-habit forming, our bodies can adapt to them if taken habitually. For this reason, I recommend that anyone suffering from chronic insomnia use natural remedies conservatively. Practicing good sleep hygiene is really part of creating a life in balance. And no one would argue that adequate sleep is vital to any personal recipe for life balance. During this economic downturn, when worry and stress can make life more than a little wobbly (one third of Americans report they have lost sleep in the recent economic crisis), it’s important to remember that health is the new wealth. If you’re not satisfied with the quality of your sleep after practicing good sleep hygiene for several months, consult with a health practitioner that can help you sort out the complex issues of sleep deprivation. Natural Wellness is dedicated to assisting you in finding solutions to all your health issues. On behalf of our entire staff, we wish you peaceful slumber and sweet dreams. All Weleda face products are 15% off while supplies last. Look for the new label coming soon. Sources: “The Power of Sleep,” Better Nutrition April 2010 The Secrets of Sleep, D.T. Max Read the full article on our website at www.foodcoop.coop (go to the Co-op Reading Room in the Education section) “The greatest degree of inner tranquility comes from the development of love and compassion. The more we care for the happiness of others, the greater is our own sense of well-being.” - Tenzin Gyatso, 14th Dalai Lama THE CO-OP COMMONS www.foodcoop.coop 13 January/February 2011 co-op staff Hearty Thank-you Awards Staff Spotlight Kate Miller Our Farmer Cashier Staff Picks DEBORAH SCHUMACHER, Staff Writer Most of us living in Port Townsend have a story to tell about why and how we got here. Kate Miller, who moved here from Connecticut in early 2010 and started work at the Co-op last May, probably has the best story I’ve heard. “I moved here to watch someone’s dog.” Okay, she was already living in Seattle when she made that leap of faith. Any way you look at it, Kate’s presence in our community has been one leap of faith after another. Sept Dorothy Hoffman Oct Laura Lawless Nov Adam Carter Staff Anniversaries! January/February 16 years Skylark Beck, Wellness Beverly Mustin, Grocery Gale Wallis, Front End (sub) 9 years Deborah Schumacher, Outreach/MSD 8 years Dan Goldstein, Finance 5 years Teresa Swindell, Front End 4 years Adam Carter, Produce Derek Christensen, Produce 2 years Mindy Dwyer, Outreach John Steurer, Produce Chandra Wright, Produce 1 year Jayne Kraft, Grocery Anniversaries begin from date of hire for paid employment and may not reflect years of work as a volunteer. I first heard about Kate from Linda Davis at Solstice Farm, where Kate is currently an intern. Linda told me that after Kate had finished her degree she’d discovered a passion for farming. After living in Port Townsend for almost a year, Kate is fulfilling that passion by being enthusiastically involved in WSU’s new F.I.E.L.D. (Farm Innovation Education Leadership & Development) Program. The program was developed and coordinated with the help of local farmers John Bellow and Roxanne Hudson of SpringRain Farm as well as Linda at Solstice. Kate’s host farm since July 2010 has been Solstice Farm. Rick Eason’s Blueberries Recommended by Sue Sjolund, Produce The F.I.E.L.D. program formalizes what had been a more informal arrangement between farmers and their interns to give interns time in the classroom as well as the field. They not only get hands-on farming experience, they participate in weekly workshops teaching topics ranging “from beekeeping to canning, from crop rotation and orchard management, to business and marketing,” explained Kate. Kate, who doesn’t come from a farming background but has spent time working on farms while attending St. Joseph’s College in Connecticut (where she earned a degree in Environmental Science), sees her role in farming focusing on the community. As much as she enjoys working in the fields, she wants also to be involved in education and outreach. Indeed, she’s hoping to coordinate the F.I.E.L.D. Program next year and is looking Recommended by forward to working with other farmers, integrating more farm intern events Jayne Kraft, Grocery like socials and mixers into the program, and involving interns in more community service events. “I would really like to see a greater sense, a Staff Pick’s are drawn randomly stronger sense, of community among interns,” Kate explained. After having each month from submissions. spent a season at Solstice Farm, she says, “I feel really lucky to be farming on the Peninsula.” Garlic Lover’s Pasta (in the Deli) Way to go! René Tanner, our Maintenance/Facilities Manger, has found a local recycler in Blyn called E-Cycle that will help us reduce our waste stream. We are now able to recycle plastic containers not currently recycled in East Jefferson County and plastic film products like shrink wrap and heat shrink plastic through Daniel Tharp at E-Cycle. We’ll pay a $25.00 charge for full bag pick-ups, money well spent to close the waste loop. “What the world really needs is more love and less paperwork.” - Pearl Bailey THE CO-OP COMMONS www.foodcoop.coop 14 January/February 2011 S food for thought tatistics are often presented attempting to show that progress is being made in the battle against cancer. But regardless of how the numbers are presented, the bottom line is that cancer (in all of its forms) is fast overtaking heart-related diseases as the number one cause of death in America. One hundred years ago one out of 33 people were diagnosed with cancer in their lifetime. Today one person out of three will be diagnosed with cancer in their lifetime, and that ratio continues to grow. Cancer is affecting more and more people and at ever younger ages. Do things that cause more oxygen to be introduced into your body at the cellular level, because cancer cannot thrive where there is an abundance of oxygen. (Dr. Otto Warburg, a German scientist, won the Nobel prize in 1931 for discovering that cancer cells are anaerobic, meaning that they generate energy without the need for oxygen.) On the other hand, healthy cells thrive on oxygen, and deep breathing is one way to bring more oxygen into the body. Also eat raw green vegetables and drink fresh squeezed juice from deep green leafy vegetables (like collards, kale, and Swiss chard). These greens are rich in chlorophyll, and chlorophyll enhances oxygen circulation. The malignant tumor mass that’s commonly called cancer is in reality a symptom (or indication) of cancer. Cancer itself is the malfunctioning process that causes tumor symptoms to appear. In other words, the malignant tumor is not “the cancer.” Similarly, smoke that comes from a fire is not “the fire.” It is, however, a symptom or indication of a fire. Surgery, chemotherapy and/or radiation do not rid the body of cancer any more than eliminating smoke puts out a fire. Clearly, it is not enough to merely manage the tumor symptoms of cancer; instead, we need to address the cause of cancer at the cellular level. It’s time to change the way we define this disease. In short, a paradigm shift in how we think about cancer is urgently needed. Consider the following well-researched information as a starting point: Change the environment in your body to make it a lot less acidic and more alkaline. Cancer thrives in an acid environment; on the other hand your body functions best when its major fluids and most internal organs are slightly alkaline. Remember to drink enough water during the day, and try to drink water that is slightly alkaline. Eat less cooked foods and a lot more live plant-based foods, especially a variety of deeply colored fruits and vegetables. In addition to excellent nutrition they are high in fiber, rich in enzymes that facilitate digestion, and they insure a healthy acid/alkaline pH balance. Cleanse your body. Make a serious effort to detoxify, because it greatly enhances your body’s ability to heal itself. Coffee enemas and ESSIAC tea are especially helpful for internal cleansing. (Tenzing Momo is an herb store in Seattle that sells ESSIAC tea in bulk*). Take steps to reduce stress. Meditation, prayer, and moderate exercise—all are very helpful. Cancer, A Paradigm Shift MAURIS EMEKA, Author & Food Co-op Owner-member i In closing, it’s time we stop thinking of cancer as some sort of localized disease, like a skinned knee, and thinking that if we detect and destroy a tumor symptom early enough the problem is solved. It is not enough to merely manage tumor symptoms. We are dealing with a chronic metabolic disease that cries out for a wholistic response to include fundamental changes in our diet and lifestyle. To be sure, we must take greater personal responsibility for our health and wellness and commit to consuming a much higher percentage of unrefined, unprocessed, whole, natural, and plant-based foods. *The Food Co-op sells ESSIAC in the bulk herbs & spices section as well as FlorEssence, a formula used in the U.S. Make an effort to greatly strengthen the immune system, because it is our primary defense against cancer. Remember to consume some foods each day that reduce inflammation, because inflammation adversely affects the immune system as well as the acid/alkaline balance in the body. Turmeric spice, aloe vera gel fresh from the aloe leaf, and fermented soy—these are excellent anti-inflammatory foods. Eat primitive, that is, eat a high percentage of raw and whole foods. Among other things, this introduces more fiber into the body and ensures better bowel regularity (stimulating 3 to 4 movements daily). Otherwise, bowel sluggishness contributes greatly to increased acidic body chemistry. Mauris Emeka ([email protected]) has authored and published two books about diet and cancer: Fear Cancer No More, copyright 2002; and Cancer’s Best Medicine, 2nd edition, copyright 2008. See www.cancernomore. com for more information. “Keep love in your heart. A life without it is like a sunless garden when the flowers are dead. The consciousness of loving and being loved brings a warmth and richness to life that nothing else can bring.” - Oscar Wilde THE CO-OP COMMONS www.foodcoop.coop 15 January/February 2011 healthy people & pets Natural Holistic Care Feminine For Backyard Products Chickens Molly Force, N.D. DR. ANNA GARDNER, MA Vet. MB Owner-Member & Holistic Veterinarian Owner-Member & Naturopathic Physician Some of the feminine products on the market are safe for women, while others are potentially harmful or even lethal. It’s critical to become aware and educated of what you place in and on your body. Your health may depend on it! Chickens are becoming increasingly popular as part of sustainable living. In the challenging economic times we live in, they can be a very helpful addition to the household, providing wholesome eggs and meat–though I was never able to eat my chickens! Most women today use commercial menstrual pads and tampons made from cotton and rayon blends. The majority of women do not know that almost all commercial menstrual products contain pesticide residues and dioxin, a harmful chemical. The most important thing to consider is diet—organic is the better way to feed. There are commercial organic feeds that can provide a basis for a more varied diet. The addition of organic food scraps and access to fresh grass, either free range or using a movable pen, is helpful. Chickens allowed to range will eat a wide variety of foods and be healthier overall, but there is the risk of predators in this area. In addition, the use of a good natural multivitamin and mineral supplement and a little cod liver oil is greatly beneficial. Flax seeds enhance the overall health of the chicken as well as help produce wonderful eggs higher in Omega 3 and lower in cholesterol. Dioxin is a byproduct created when menstrual products are bleached with chlorine to make the cotton whiter and the rayon more absorbable. Dioxins are found in all chlorine-bleached products, including but not limited to: paper towels, coffee filters, tissues, baby diapers, tampons, pads, and toilet paper. Exposure to dioxin has been linked to cancer and other health problems. While this should raise concern, it continues to be found in significant quantities in most menstrual products on the market today. The vaginal membrane is highly absorbent and sensitive, making the danger of toxic exposure very significant. There are natural ways of controlling parasites, both external and internal, such as diatomaceous earth, which controls ectoparasites and can also help with internal parasites too. It’s available in the pure food-grade version or in combination with other natural wormers in proprietary brands like WormGuard Plus. Parasite control is very important, but avoiding the use of harsh chemical wormers and topical insecticides is equally important in raising a holistic poultry flock. You have a choice! Ladies, we have alternatives. Don’t think you are stuck choosing between Brand A or Brand B tampons and pads. There are many wonderful products available for handling menstrual flows. Chickens respond very well to homeopathic remedies and flower essences should a health problem arise. The individual remedy has to be picked to match the symptoms. A useful reference guide is the book The Poultry Doctor by homeopath B. Jain. Homeopathic nosodes can also help prevent diseases and act like natural vaccinations and can be extremely effective without the side-effects of conventional vaccines. All in all, natural care of chickens will produce healthier stock, better eggs and a happier chicken! Bleached products are not your only option. To avoid both dioxin and pesticide exposure, use only organically grown, chlorine-free cotton tampons and pads, washable cloth pads, sponges, or menstrual cups. In doing so, you will reduce your toxic exposure as well as the toxic burden on our environment. Remember, not only are dioxins toxic for humans directly exposed to these bleached cotton and rayon products, they are also being spread into our wastewater and landfills when disposed of. Please keep in mind that disposable products, although popular, are not the only solutions to menstruation. Anna Maria Gardner MA Vet.MB is a holistic veterinarian based in Brinnon. Dr. Gardner uses nutrition, homeopathy, acupuncture, flower essences, and other holistic modalities to bring holistic health care to the animal kingdom. She can be reached at 360-796-3749 or [email protected] or visit her website at www.petsynergy.com for more information. Dr. Molly Force is a family practice naturopathic physician who specializes in combining natural healing with conventional medical diagnosis and therapy. Her practice, Prosper Natural Health, is located in Uptown Port Townsend. She can be reached at 360-385-5375. “Wake at dawn with a winged heart and give thanks for another day of loving.” - Kahil Gibran THE CO-OP COMMONS www.foodcoop.coop 16 January/February 2011 co-op community Reducing Plastics in the Landfill AL CAIRNS, Jefferson County Solid Waste Coordinator The plastics in such programs are collected, bundled together and shipped to overseas markets, most typically to China, and this is exactly where our categorical way of thinking begins to fail us. If our aim is to promote a healthy environment by recycling, we probably shouldn’t be sending materials of dubious value to countries with famously lax or non-existent labor and environmental safeguards. Are we really promoting a healthier planet if we are simply exporting our “waste” half way around the world? The Food Co-op has asked me, your county’s solid waste coordinator, to say a few words about why plastic materials stamped with the numbers 3 through 7 are not presently accepted in the county’s recycling program. I should begin by addressing the most frequently asked question about our recycling program: “What is the connection between Jefferson County’s recycling program and the Rinzai school of Zen Buddhism?” Let’s first consider the path to enlightenment that Rinzai monks follow. Rinzai beginners seeking enlightenment are often asked a nonsensical question called a koan. The student deliberates on this puzzle for an extended period of time until their intense concentration leads them to see past categorical thinking and enter into kensho, a level of consciousness that does not see the world in dichotomous terms. For the Rinzai initiate the only “right” answer to the koan is “Mu,” which is interpreted as “not” or “nothing” or “no thing.” In other words, the student is telling the master, “The question is wrong!” Getting back to the relationship between Jefferson County and Rinzai Zen Buddhism, we could ask ourselves a koan of significance to our recycling program like, “Why doesn’t Jefferson County recycle plastics numbers 3 through 7?” The answer would be “Mu!” Consider that the buying and selling of recyclable materials is a global enterprise and that often there is no domestic market for certain commodities. Plastics with numbers between 3 and 7 are the least valuable of plastics commodities because they are of a lower quality and have already been recycled several times. Because profit margins in recyclable materials are so narrow to begin with, domestic recycling programs will often accept all plastics That’s precisely the question that Public Works staff and our partners in recycling, D.M. Disposal and Skookum Educational Programs, asked ourselves when we considered this practice. By consensus, we adopted a policy for all materials collected in our program that requires that “materials must be sold to buyers engaged in business practices that are verified to be environmentally and socially responsible.” To date we have not found a single buyer who can meet this simple requirement for plastics numbers 3 through 7. 無 Mu regardless of numbering so that the total volume (and dollar value) of the high grade plastics can be increased through a greater public participation rate owing to the convenience of just tossing all plastics into a single bin. So, perhaps a better question to ask ourselves— one that can be answered without “Mu”—is “What can I do as a Food Co-op shopper to create a healthier environment?” An obvious one is to buy whole foods and other products that do not come packaged in plastic at all. Your Food Co-op already does an amazing job at promoting just this sort of enlightened choice by offering so many bulk product options. If we really want to be good stewards of our only planet, our best effort might be to take advantage of all the opportunities your Food Co-op has created for you. Your planet will appreciate your enlightened ways and so will your hardworking local farming families. “Love and kindness are never wasted. They always make a difference.” - Barbara De Angelis THE CO-OP COMMONS www.foodcoop.coop 17 January/February 2011 take back your food Material collected by Deborah Schumacher, Newsletter Staff A call to educate yourself about food issues & to take action! THE COST OF FARM SUBSIDIES Check the kiosk at Member Services for updates REGIONAL GRANT MONEY FOR NW “FOODHUB” Ecotrust, a Portland-based organization, received a $259,340 grant to support their FoodHub initiative, an online directory and marketplace that makes it easy for regional food buyers and sellers to find each other, connect and do business. The grant will help Ecotrust increase recruitment of producers and buyers in rural communities and provide training and assistance that supports their goals. Source: Washington State Food & Farming Network (9/29/10) NATIONAL $55 MILLION EXTRA FOR SPECIALTY CROPS Deputy Agriculture Secretary Kathleen Merrigan announced the award of block grants to enhance the competitiveness of specialty crops (fruits, vegetables, tree nuts, dried fruits, horticulture, and nursery crops, including floriculture). The 54 grants total approximately $55 million and will fund 827 projects, a 10 percent increase over last year. Source: FarmPolicy.com (9/20/2010) CHILD NUTRITION ACT PASSED IN 2010 President Obama signed into law the Child Nutrition Reauthorization Act on December 13, 2010 as part of an administration-wide effort to combat childhood obesity. The $4.5 billion measure increases the federal reimbursement for free school lunches by 6 cents a meal and will also expand access to free lunch programs and allow 20 million additional after-school meals to be served annually in all 50 states. Michelle Obama, a vocal supporter of the Act, cited a group of former generals and military officials who have said unhealthy school lunches are a national security threat because weight problems are now the leading medical reason that recruits are rejected. Source: Huffington Post (12/13/10) GMO MILK IS DIFFERENT A recent Federal Appeals Court decision (IDFA et all v. Boggs) in September 2010 found that milk from cows not treated with rBGH (a bovine growth hormone) is different from normal milk. The decision states: “A compositional difference does exist between milk from untreated cows and conventional milk.” Milk from rBGH-injected cows contains higher somatic cell counts, which makes the milk turn sour more quickly and is another indicator of poor milk quality. The use of rBGH has also been shown to elevate levels of IGF-1, a naturally-occurring hormone that in high levels is linked with several types of cancers. Source: Organic Consumers Association e-newsletter Organic Bytes #245 (10/7/10) Even though a new Farm Bill won’t come into effect for almost two more years, the political conversation has already begun. Much of the conversation, as with the Farm Bill voted into law in 2008, is about subsidies—who should get them and how much should they get. This time around there’s much more economic as well as political pressure to make cuts in farm subsidies. With high deficits, lawmakers are expected to make big changes to the farm subsidy program. During the discussion of the 2008 Farm Bill, Michael Pollan first suggested that not only farmers but eaters are affected by which crops are supported by tax money. A good example of this is corn sweeteners. Studies show that soft drinks sweetened with corn may have a bigger impact on weight gain and other health issues than previously thought. A study published in the journal Obesity in October 2010 that found the sugar in soft drinks may contain as much as 65 percent fructose seems to reinforce this idea. Fructose tastes sweeter than glucose and fructose may be a larger contributor to weight gain because of the way the body metabolizes it, said researchers at the University of Southern California. The highest levels of fructose were found in Coca-Cola, Sprite and Pepsi products. Several research physicians at Mount Sinai Medical Center addressed the issue in an ad in The New York Times when they asked why, when faced with a childhood obesity epidemic, the federal government continues to subsidize cornbased sweeteners suspected of contributing to the problem. Because of farm subsidies, they say, the cost of soft drinks containing HFCS has decreased by 24 percent since 1985, while the price of fruits and vegetables has gone up by 39 percent. (FarmPolicy.com, 10/27/2010) We’re reminded again that a better name for this legislation is Food Bill. Look for the conversation about the 2012 Farm bill to heat up over the next couple years as legislators try to decide the best ways to support farmers in this country. “When the power of love overcomes the love of power the world will know peace.” - Jimi Hendrix THE CO-OP COMMONS www.foodcoop.coop 18 January/February 2011 Saturday 8 2-4pm Labels Brwyn Griffin definitions & deceptions taste samples of prepared dishes FREE 385-2831 x308 Sunday 16 CO-OP CLASS All classes require reservations. A Winter/Spring class calendar will be available soon at the Member Services Desk. 4-7pm The Art of Braising Laurette Feit slow cookery, comfort foods, bistro recipes tasting & wine $55 owners $65 non 385-4886 Monday 24 6-8:30pm Pastry Arts Art of the Cake Laurette Feit fundamentals of great cake baking improve your techniques $55 owners $65 non 385-4886 February Saturday 5 6-8:30pm Pastry Arts Butter Doughs Laurette Feit 10-12:30 Fermented Foods Marko Colby yeasty, buttery pastry doughs sweet & savory brioche $55 owners $65 non 385-4886 the master of locally grown fermented foods $35 owners $40 non 385-5579 Monday 17 Saturday 22 6-8:30pm Pastry Fillings & Sauces Laurette Feit 10-12noon Superfoods decorating, perfect crusts, & edible flowers $35 owners $40 non 360-981-2328 Saturday 29 Sunday 30 1-3pm Gluten-free Breads Iliana Laulicht 2-4pm Oils Brwyn Griffin 385-2831 x308 FREE taste samples of breads, mix ingredients & take home $25 owners $30 non 385-2831 x308 Saturday 12 Saturday 26 not all are created equal 2-4pm Chocolate Elixirs Julia Corbett 2-4pm Sweeteners Brwyn Griffin what’s in, what’s out & in-between taste samples 385-2831 x308 385-2831 x308 Saturday 15 2-4pm Grains Brwyn Griffin go beyond wheat, oats & corn taste samples of prepared dishes FREE 385-2831 x308 Saturday 22 2-4pm Beans, Seeds & Nuts Brwyn Griffin Julia Corbett lemon curd, mousse au chocolat, creme patisserie, caramel hazelnut & chocolate ganache $55 owners $65 non 301-5014 learn why organic matters & taste for yourself FREE Saturday 15 find out about these tiny powerhouses of nutrition FREE 385-2831 x308 Monday 31 6-8:30pm Pastry Arts Decorating Cakes Laurette Feit learn techniques, tips & secrets - lots of fun decorate & eat $55 owners $65 non 385-4886 y V al entine’s Da y! 2-4pm Meat, Dairy & Produce Brwyn Griffin Monday 10 Ha pp January calendar learn the secrets of raw chocolate & sweetener synergies $35 owners $40 non 360-981-2328 FREE “Love’s greatest gift is its ability to make everything it touches sacred.” - Barbara De Angelis THE CO-OP COMMONS www.foodcoop.coop 19 January/February 2011 looking back on 2010 Student Tours PTHS YMCA Kids Fit Camp Organic Seed Alliance Seed Trials twice a year MAD Day prizes! Farm Tour 2010 Farm to School & School Gardens thank you! we want to express our gratitude ...your support made it possible to give back to this February community Cape Cleare Fish that we Giveaway love Apple Festival Co-op Classes “Where there is great love, there are always miracles.” - Willa Cather THE CO-OP COMMONS www.foodcoop.coop 20 January/February 2011